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Recipes
Brussels Sprouts with Bacon & Garlic
By norsegal8
Trim Brussels sprouts. Cut sprouts lengthwise in half; cut crosswise into thin slices
- 2 pounds fresh Brussels sprouts (about 10 cups)
- 8 bacon strips, coarsely chopped
- 3 garlic cloves, minced
- 3/4 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Herb-Roasted Brined Turkey - ATK
By norsegal8
If you have the time and the refrigerator space, air-drying produces extremely crisp skin and is worth the effort
- Turkey and Brine
- 2 cups table salt
- 1 turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets and neck reserved for gravy (if making), and tailpiece removed
- Herb Paste
- 1 1/4 cups chopped fresh parsley leaves (roughly chopped)
- 4 teaspoons minced fresh thyme leaves
- 2 teaspoons chopped fresh sage leaves (roughly chopped)
- 1 1/2 teaspoons minced fresh rosemary
- 1 medium shallot, minced (about 3 tablespoons)
- 2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
- 3/4 teaspoon grated lemon zest, from 1 lemon
- 3/4 teaspoon table salt
- 1 teaspoon ground black pepper
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
Ricotta Cheesecake with Strawberry Sauce
By norsegal8
Williams-Sonoma
- For the crust:
- 3 Tbs. sugar, plus more for sprinkling
- 4 oz. (125 g.) graham crackers (about 8 crackers)
- Pinch of kosher salt
- 4 Tbs. (2 oz./60 g.) unsalted butter, melted
- For the filling:
- 4 cups (2 lb./1 kg.) ricotta cheese
- 1 cup (8 oz./250 g.) sugar
- 1/4 cup (1 1/2 oz./45 g.) all-purpose flour
- 1/4 tsp. kosher salt
- 4 large eggs
- 1/3 cup (2 1/2 oz./75 g.) creme fraiche
- 2 tsp. pure vanilla extract
- 1 tsp. finely grated orange zest
- For the strawberry sauce:
- 1 pint (8 oz./250 g.) strawberries, hulled and sliced
- 1/2 cup (4 oz./125 g.) sugar
- 2 Tbs. fresh orange juice
- 2 Tbs. fresh lemon juice
Peach and Raspberry Crisp
By norsegal8
1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
- 1 orange, zested
- 1 1/4 cups granulated sugar
- 1 cup light brown sugar, packed
- 1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
- 1/2 pint raspberries
- 1/4 teaspoon salt
- 1 cup quick-cooking oatmeal
- 1/2 pound cold unsalted butter, diced
Roast Beef with Spicy Parsley Tomato Sauce
By norsegal8
To make the beef roast, preheat the oven to 375 degrees F
- 1 (2 to 2 1/2-pound) sirloin tip or chuck beef roast
- 3 tablespoons olive oil
- 4 Roma tomatoes, cut in 1/2
- 2 teaspoons herbs de Provence
- Kosher salt and freshly ground black pepper
- 1 1/2 cups fresh flat-leaf parsley
- 2 garlic cloves
- 1/2 teaspoons red pepper flakes
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons red wine vinegar
- 1/2 cup extra-virgin olive oil
Roasted Pork Loin with Roasted Garlic Vinaigrette
By norsegal8
Roasted Garlic: Pork Loin: Vinaigrette: Roasted garlic, recipe follows Preheat the oven to 475 degrees F
- 2 heads garlic
- 2 tablespoons olive oil
- Salt
- 1 (3 1/2 to 4 1/2-pound) boneless pork loin
- Salt
- Freshly ground black pepper
- 1/4 cup chopped fresh parsley leaves
- 1/2 cup balsamic vinegar
- 3/4 cup extra-virgin olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons water
Lebkuchen (Christmas Spice Cookies) - ATK
By norsegal8
If using a standing mixer in step 2, use the paddle attachment
- 6 ounces unblanched hazelnuts, toasted and cooled (about 1 1/4 cups)
- 6 ounces unblanched whole almonds, toasted and cooled (about 1 cup)
- 3/4 cup granulated sugar (5 1/4 ounces)
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon freshly grated nutmeg
- 3 tablespoons grated zest from 3 oranges
- 2 tablespoons grated zest from 2 lemons
- 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
- 2 tablespoons Dutch-processed cocoa
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) unsalted butter, softened
- 3/4 cup light brown sugar (5 1/4 ounces)
- 4 large eggs
- 1 teaspoon vanilla extract
- GLAZE
- 1/4 cup whole milk
- 1 3/4 cups confectioners' sugar (7 ounces)
Sundried Tomato and Mozzarella Tart
By norsegal8
To make a simple, savory tart any time of the year, we replace plum tomatoes with sun-dried tomatoes
- Flour for work surface for work surface
- 1 box frozen puff pastry (Pepperidge Farm, 1.1 pound), thawed in box in refrigerator overnight
- 1 large egg, beaten
- 2 ounces grated Parmesan cheese (about 1 cup)
- 4 ounces oil-packed sun-dried tomatoes, drained, rinsed, and chopped fine
- 2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
- 2 tablespoons extra-virgin olive oil
- 8 ounces whole-milk mozzarella cheese, shredded (2 cups)
- 2 tablespoons coarsely chopped fresh basil leaves
Almond-Crusted French Toast
By norsegal8
For best results, choose a good challah or a firm, high-quality sandwich bread, such as Arnold Country Classics Whi...
- 1/2 cup slivered almonds
- 4 tablespoons light brown sugar
- 8 large slices hearty white sandwich bread or good-quality challah (see note)
- 1 1/2 cups whole milk, warmed (see note)
- 3 large egg yolks
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted, plus 2 tablespoons for cooking
- 1/4 teaspoon table salt
- 1 tablespoon vanilla extract
- 1 tablespoon Triple Sec
- 1 teaspoon grated orange zest
- Maple syrup
Roasted Eggplant and Leek Salad
By norsegal8
Eggplant is eaten throughout Vietnam, usually either fried or grilled
- 4 Rosa Bianca or globe eggplants (about 3 1/2 pounds total)
- Kosher salt
- 12 baby leeks, white and light green parts only, halved lengthwise
- 4 tablespoons canola oil
- Freshly ground black pepper
- 1 1/2 cups loosely packed fresh cilantro leaves, coarsely chopped
- 1/2 cup spicy soy sauce
- 1 tablespoon freshly squeezed lime juice