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Recipes
Black Bean Soup - ATK
By norsegal8
Makes About 9 Cups, Serving 6 Dried beans tend to cook unevenly, so be sure to taste several beans to determine th...
- Beans
- 1 pound dried black beans (2 cups), rinsed and picked over
- 4 ounces ham steak, trimmed of rind
- 2 bay leaves
- 5 cups water
- 1/8 teaspoon baking soda
- 1 teaspoon table salt
- Soup
- 3 tablespoons olive oil
- 2 large onions, chopped fine (about 3 cups)
- 1 large carrot, chopped fine (about 1/2 cup)
- 3 ribs celery, chopped fine (about 1 cup)
- 1/2 teaspoon table salt
- 5 - 6 medium cloves garlic, minced or pressed through garlic press (about 1 1/2 tablespoons)
- 1/2 teaspoon red pepper flakes
- 1 1/2 tablespoons ground cumin
- 6 cups low-sodium chicken broth
- 2 tablespoons cornstarch
- 2 tablespoon water
- Garnishes
- 2 tablespoons lime juice, from 1 to 2 limes
- Lime wedges
- Minced fresh cilantro leaves
- Red onion, finely diced
- Avocado, diced medium
- Sour cream
Pastry Cream
By norsegal8
In the bowl of an electric mixer fitted with a paddle attachment, beat the egg yolks and sugar on medium-high speed...
- 6 extra-large egg yolks, at room temperature
- 3/4 cup sugar
- 3 Tbsp. cornstarch
- 2 cups whole milk
- 2 Tbsp. unsalted butter
- 1 tsp. vanilla
- 2 Tbsp. heavy cream
- 1 tsp. cognac or brandy
Smoked Salmon Dip with Dill and Horseradish
By norsegal8
In bowl of food processor, process sour cream, mayonnaise, salmon, lemon juice, and horseradish until smooth and cr...
- 3/4 cup sour cream (regular or light)
- 3/4 cup mayonnaise (regular or light)
- 3 ounces smoked salmon
- 2 teaspoons lemon juice from 1 lemon
- 1 teaspoon prepared horseradish
- 2 tablespoons minced fresh dill
- Salt and ground black pepper
Hearty Vegetable Soup
By norsegal8
The fortified broth can be refrigerated for up to 3 days or frozen in an airtight container for up to 2 months
- Stock
- 1 large carrot, peeled and chopped medium
- 1 rib celery, chopped medium
- 1 medium onion, chopped medium
- 3 medium portobello mushrooms, roughly chopped
- 1 medium head garlic, outer papery skins removed and top third of head cut off and discarded
- 3 tablespoons olive oil
- 1 tablespoon tomato paste (heaping)
- 9 cups low-sodium chicken broth or vegetable broth
- 2 medium leeks (about 1 pound), green parts chopped, white parts sliced thin crosswise
- 10 sprigs fresh parsley leaves
- 4 sprigs fresh thyme
- 2 bay leaves
- 1/2 ounce dried porcini mushrooms, rinsed
- Soup
- 1 (14.5-ounce) can diced tomatoes, drained, tomato pieces chopped coarse
- 2 small russet potatoes (about 12 ounces), peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
- 2 medium carrots, peeled and cut into 1/2-inch cubes (about 1 cup)
- 1/2 medium celeriac (about 12 ounces), peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
- 1 small head escarole (about 12 ounces), washed, stemmed, and leaves cut into 1-inch pieces (about 4 heaping cups)
- 1 cup frozen baby lima beans (6 ounces) defrosted (optional)
- 2 tablespoons minced fresh parsley leaves
- Salt and ground black pepper
Food Processor Poured Fondant
By norsegal8
This shiny fondant if the traditional topping for petits fours but can be used to glaze larger cakes as well
- 2 1/2 cups sugar
- 1/2 cup water
- 1/4 cup corn syrup
- 1 teaspoon vanilla OR 1/4 teaspoon almond extract
Cinnamon Buns
By norsegal8
Buns: When you are ready to bake, preheat the oven to 170 degrees
- CINNAMON BUNS:
- nonstick spray
- 1 cup yeast starter
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil (recommended Mazola)
- 1 tablespoon salt
- 1 1/2 cups hot tap water
- 1 package (1 tablespoon) active dry yeast
- 6 cups all-purpose flour
- FILLING:
- 2 sticks butter
- 1 1/2 cups packed brown sugar, plus more if needed
- 1/2 cup chopped pecan pieces
- 1/2 cup raisins
- GLAZE/ICING:
- 4 cups powdered sugar
- 3/4 cup half and half
Sugar Cookies - Patty Page (Ina Garten's friend)
By norsegal8
Sift the flour, baking powder and salt together in a bowl ans set aside
- 24 ounces of all-purpose flour
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 pound butter, at room temperature
- 2 1/4 cups sugar
- 3 large eggs 1 tablespoon vanilla
- assorted food coloring
- Royal Icing, for decoration
Sauteed Peas with Leeks and Tarragon
By norsegal8
Do not thaw the peas before cooking
- 2 teaspoons olive oil
- 1 small leek, white and light green parts cut into 1/4-inch dice (about 1/2 cup)
- 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
- 1 pound frozen baby peas (3 cups) (see note)
- 1/4 cup heavy cream
- 1/4 teaspoon sugar
- 2 tablespoons minced fresh tarragon
- 1 tablespoon unsalted butter
- 2 teaspoons white wine vinegar
- Table salt and ground black pepper
Herbed Roast Chicken
By norsegal8
If you like, substitute an equal amount of basil for tarragon and replace the thyme with rosemary, oregano, or sage
- Chicken
- 1 whole chicken (about 5 pounds), trimmed of excess fat, giblets discarded (see note)
- 1/2 cup table salt plus 1/4 teaspoon
- 1/4 cup fresh tarragon leaves, lightly packed
- 1 tablespoon fresh thyme leaves (see note)
- 6 medium scallions, green parts sliced thin (about 2/3 cup), whites reserved for another use
- 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
- Ground black pepper
- 6 tablespoons unsalted butter, softened
- 1 tablespoon vegetable oil
- Sauce
- 1 - 1 1/2 cups low-sodium chicken broth
- 2 teaspoons unbleached all-purpose flour
- 1 teaspoon fresh lemon juice from 1 lemon
Herb-Roasted Lamb
By norsegal8
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
- 12 large unpeeled garlic cloves, divided
- 1 tablespoon chopped fresh rosemary leaves
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter, melted
- 1 (6-pound) boneless leg of lamb, trimmed and tied
- 4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
- 2 tablespoons good olive oil