Norsegal8's profile page
Recipes
Baked Sole Fillets with Herbs and Bread Crumbs
By norsegal8
Try to purchase fillets of similar size
- 3 tablespoons minced fresh parsley leaves
- 3 tablespoons minced fresh chives
- 1 tablespoon minced fresh tarragon leaves (see note)
- 1 teaspoon finely grated zest from 1 lemon
- 5 tablespoons unsalted butter, cut into pieces
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 6 boneless, skinless sole fillets, or flounder fillets, (about 6 ounces each) (see note)
- Kosher salt and ground black pepper
- 1 tablespoon Dijon mustard
- 2/3 cup panko bread crumbs
- Lemon wedges for serving
Pancetta and Parmesan Torta - Giada
By norsegal8
Position the rack on the bottom third of the oven and preheat the oven to 400 degrees F
- 1 refrigerated pie crust (half of 15-ounce package), room temperature
- 1 teaspoon olive oil
- 4 ounces thinly sliced pancetta, chopped
- 2/3 cup whipping cream
- 1/2 cup whole milk
- 3 large eggs
- 3 tablespoons finely chopped fresh Italian parsley leaves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup shredded Parmesan
1770 House Meatloaf
By norsegal8
Preheat the oven to 350 degrees
- 1 pound ground veal (preferably naturally raised)
- 1 pound ground pork (preferably naturally raised Berkshire)
- 1 pound ground beef (preferably naturally raised)
- 1 tablespoon chopped, fresh chives, plus 1 teaspoon for the sauce
- 1 tablespoon chopped, fresh thyme leaves, plus 1 teaspoon for the sauce
- 1 tablespoon chopped, fresh Italian parsley, plus 1 teaspoon for the sauce
- 3 large eggs (preferably organic)
- 1 1/3 cups finely ground Panko
- 2/3 cup whole milk (preferably hormone and antibiotic free)
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- Olive oil
- 2 stalks of celery, finely diced
- 1 large Spanish onion, finely diced
- 2 cups chicken or beef stock
- 8 to 10 cloves roasted garlic
- 3 tablespoons butter, at room temperature
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
White Sangria
By norsegal8
The longer sangria sits before drinking, the more smooth and mellow it will taste
- 2 large juice oranges, 1 cut into 1/4-inch-thick slices, 1 juiced
- 1 large lemon, cut into 1/4-inch-thick slices
- 1/4 cup sugar
- 2 tablespoons Triple Sec
- 1 (750-ml.) bottle fruity white wine (medium-bodied), chilled (see above note)
- 6 - 8 ice cubes
Semolina Bread
By norsegal8
Golden semolina flour gives this loaf a warm, sunny color, a tender crumb, and a nutty taste
- THE SPONGE
- 1 cup warm water (about 110°F)
- 1 teaspoon active dry yeast
- 1 cup unbleached all-purpose flour
- THE DOUGH
- The sponge (above)
- 1/2 to 3/4 cup unbleached all-purpose flour
- 3/4 cup semolina flour
- 2 teaspoons salt
- 1 tablespoon olive oil
Turkey for a Crowd
By norsegal8
You can use any roasting pan to roast the turkey, even a disposable one, but make sure to use a V-rack to keep the ...
- 2 medium onions, chopped coarse
- 2 medium carrots, chopped coarse
- 2 ribs celery, chopped coarse
- 1 lemon, quartered
- 2 sprigs fresh thyme (3 to 4 inches each)
- 1 frozen turkey (Butterball or kosher turkey, 18 to 22 pounds gross weight), neck, heart, and gizzard reserved for gravy, turkey rinsed and thoroughly dried with paper towels
- 4 tablespoons unsalted butter, melted
- 2 teaspoons kosher salt or 1 teaspoon table salt
- 1 teaspoon ground black pepper
Chicken Stew with Biscuits
By norsegal8
2002, Barefoot Contessa Family Style, All Rights Reserved
- 3 whole (6 split) chicken breasts, bone in, skin on
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups chopped yellow onions (2 onions)
- 3/4 cup flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
- 1 10-ounce package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/4 pound (1 stick) cold unsalted butter, diced
- 3/4 cup half-and-half
- 1/2 cup chopped fresh parsley
- 1 egg mixed with 1 tablespoon water, for egg wash
Roast Loin of Pork with Fennel
By norsegal8
2001, Barefoot Contessa Parties!, All Rights Reserved
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, plus 1 tablespoon kosher salt
- 1 tablespoon fresh thyme leaves
- 1/4 cup Dijon mustard
- 1 (3-pound) boneless pork loin, trimmed and tied
- 3 small fennel bulbs, tops removed
- 8 carrots, peeled, and thickly sliced diagonally
- 10 small potatoes (red or white-skinned), cut in quarters
- 2 yellow onions, thickly sliced
- 4 tablespoons good olive oil
- 4 tablespoons unsalted butter, melted
Hot Chicken Salad (Casserole)
By norsegal8
1. Adjust oven rack to the middle position and heat the oven to 325 degrees
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup slivered almonds, toasted and chopped coarse
- 4 ounces sharp cheddar cheese, shredded
- 4 ounces Gruyere cheese, shredded
- 1 small red onion, chopped fine
- 3 celery ribs, chopped fine
- 2 Tbsp. lemon juice
- 1 Tbsp. minced chives
- 1 tsp salt
- 1/4 tsp cayenne pepper
- 2 1/2 lbs. cooked boneless, skinless chicken breast, cut into 1/2-inch pieces (6 cups)
- 8 ounces potato chips
- 1 tsp. paprika
Peach and Blueberry Crumbles
By norsegal8
2006, Barefoot Contessa at Home, All Rights Reserved
- 2 pounds firm, ripe peaches (6 to 8 peaches)
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 cup fresh blueberries (1/2 pint)
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 pound (1 stick) cold unsalted butter, diced