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Recipes
Strawberry-Rhubarb Crumble Pie
By norsegal8
Williams-Sonoma
- 1/3 cup (2 oz./60 g) all-purpose flour
- 1/3 cup (1 oz./30 g) rolled oats
- 1/3 cup (2 1/2 oz./75 g) firmly packed light brown sugar
- 1/2 tsp. ground ginger
- 1/4 tsp. kosher salt
- 1 tsp. grated orange zest
- 1/2 cup (4 oz./125 g) unsalted butter, melted and cooled
- 1 cup (8 oz./250 g) sugar
- 1/3 cup (1 1/2 oz./45 g) cornstarch
- 1 tsp. kosher salt
- 3 pints (1 1/2 lb./750 g) strawberries, stemmed, cored and thickly sliced
- 1 1/2 lb. (750 g) rhubarb, trimmed and cut into 3/4-inch (2-cm) pieces
- 1 tsp. grated orange zest
- 2 tsp. fresh orange juice
- Vanilla ice cream for serving
Roasted Hazelnut Granola
By norsegal8
Preheat the oven to 350 degrees
- 1 cup roasted hazelnuts, roughly chopped
- 1 cup roasted cashews, roughly chopped
- 1 cup old-fashioned oatmeal
- 1/2 cup sliced or slivered almonds
- 1/2 cup sweetened, shredded coconut
- 3 tablespoons vegetable oil
- 2 tablespoons honey
Apricot Couronne - Paul Hollywood
By norsegal8
Directions Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the oth...
- For the dough
- 250 g/9oz strong white bread flour, plus extra for dusting
- 5 g salt
- 7 g/1/3oz instant yeast
- 50 g/1 3/4oz unsalted butter, softened, plus extra for greasing
- 105 ml/3 1/2fl oz milk
- 1 free-range egg, lightly beaten
- For the filling
- 90 g/3 1/4oz unsalted butter, softened
- 70 g/2 1/2oz light muscovado sugar
- 120 g/4 1/2oz ready-to-eat dried apricots, chopped and soaked in orange juice
- 35 g/1 1/4oz plain flour
- 60 g/2 1/4oz raisins
- 65 g/2 1/4oz chopped walnuts
- 1 orange, zest only
- To finish
- 50 g/1 3/4oz apricot jam
- 200 g/7oz icing sugar
- 25 g/1oz flaked almonds
Cheese Blintzes
By norsegal8
This dish may be made well ahead of time, either in total or in part
- Crepes
- 1 cup (8 ounces) water
- 3/4 cup (6 ounces) milk
- 3 large eggs
- 5 tablespoons (2 1/2 ounces) butter, melted
- 1/2 teaspoon salt
- 1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
- Creamy Ricotta Filling
- 1 (3-ounce) package cream cheese
- 1 large egg, lightly beaten
- 2 teaspoons lemon zest OR 1/4 teaspoon lemon oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons (1 3/8 ounces) sugar
- 15-ounce container (approximately 2 cups) ricotta cheese
- Traditional Filling
- 1 3/4 cups (16-ounce container) cottage cheese
- 2 cups (15-ounce container) ricotta cheese
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest OR 1/8 teaspoon lemon oil
- 2 tablespoons (7/8 ounce) sugar
- Fruit Compote
- 1/2 cup (3 5/8 ounces) sugar
- 2 tablespoons Instant ClearJel® powder (or 1 tablespoon cornstarch)
- 1 cup fresh or frozen raspberries or blueberries
- 1/4 cup (2 ounces) water or fruit juice
- 1 teaspoon lemon zest OR 1/8 teaspoon lemon oil
- 1 teaspoon lemon juice
- a pinch of salt
- 1 cup fresh fruit and berries
- additional fresh fruit and berries for garnish
Rosettes
By norsegal8
In a bowl, whisk together the water (or beer), egg, flour, sugar and salt, until smooth
- 1 1/4 cups or light-colored beer
- 1 egg
- 1 cup flour
- 2 teaspoons sugar
- pinch of salt
- oil for frying
- powdered sugar
Chocolate Sorbet
By norsegal8
2006, Barefoot Contessa at Home, All Rights Reserved
- 1 cup sugar
- 1/2 cup very good cocoa powder (recommended: Pernigotti)
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 2 cups water
- 1/4 cup brewed espresso (1 shot)
- 11/2 tablespoons coffee liqueur (recommended: Tia Maria)
Creamy Dijon Vinaigrette
By norsegal8
Pulse the vinegar, mustard, honey, kosher salt and garlic in a blender to combine
- 1/4 cup white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1 garlic clove
- 1/2 cup vegetable oil
- 2 tablespoons olive oil
- salt pepper
Amaretti Torta
By norsegal8
Preheat the oven to 350 degrees F
- 20 amaretti cookies, plus 8 amaretti cookies crushed for topping
- 2 ounces semisweet chocolate chips (about 1/2 cup)
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 5 large eggs, separated
- 2 tablespoons orange-flavored liquor (Triple Sec, Cointreau, or Grand Marnier)
- 1/2 cup all-purpose flour
- 1/4 cup orange marmalade
Mustard-Shallot Sauce with Thyme - ATK
By norsegal8
The Dijon mustard lends a creaminess to this sauce, while the whole-grain mustard adds texture and visual appeal
- 1 1/2 cups chicken stock or canned low-sodium chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 3 medium shallots, chopped fine
- 2 cups dry vermouth
- 1 tablespoon brown sugar
- 1/2 cup Dijon mustard
- 1/4 cup whole grain mustard
- 1 tablespoon chopped fresh thyme leaves
- Salt and ground black pepper
Pissaladiere - ATK
By norsegal8
Makes 2 tarts, 8 to 10 first course servings Instant yeast is almost always sold under a marketing name; look fo...
- Dough
- 2 cups bread flour (11 ounces), plus extra for dusting work surface
- 1 teaspoon instant yeast
- 1 teaspoon table salt
- 1 tablespoon olive oil, plus additional oil for brushing dough and greasing hands
- 1 cup water (8 ounces), warm (about 110 degrees)
- Caramelized Onions
- 2 tablespoons olive oil
- 2 pounds yellow onions, sliced 1/4 inch thick
- 1/2 teaspoon table salt
- 1 teaspoon brown sugar
- 1 tablespoon water
- Olives, Anchovies, and Garnishes
- Olive oil
- 1/2 teaspoon ground black pepper
- 1/2 cup niçoise olives, pitted and chopped coarse
- 8 anchovy fillets, rinsed, patted dry, and chopped coarse (about 2 tablespoons)
- 12 anchovy fillets, rinsed and patted dry for (optional) garnish
- 2 teaspoons minced fresh thyme leaves
- 1 teaspoon fennel seeds (optional)
- 1 tablespoon minced fresh parsley leaves (optional)