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Recipes
Greek-Style Shrimp with Tomatoes and Feta
By norsegal8
This recipe works equally well with jumbo (16 to 20 per pound) or extra-large (21 to 25 per pound) shrimp, but the ...
- 1 1/2 pounds shrimp, peeled and deveined, tails left on, if desired (see note)
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons ouzo (see note)
- 5 medium garlic cloves, minced or pressed through garlic press (about 5 teaspoons)
- 1 teaspoon Grated zest from 1 lemon
- Table salt and ground black pepper
- 1 small onion, diced medium (about 3/4 cup)
- 1/2 medium red bell pepper, stemmed, seeded, and diced medium (about 1/2 cup)
- 1/2 medium green bell pepper, stemmed, seeded, and diced medium (about 1/2 cup)
- 1/2 teaspoon red pepper flakes
- 1 (28-ounce) can diced tomato, drained, 1/3 cup juices reserved (see note)
- 1/4 cup dry white wine
- 2 tablespoons coarsely chopped fresh parsley leaves
- 6 ounces feta cheese, crumbled (about 1 1/2 cups) (see note)
- 2 tablespoons chopped fresh dill leaves
Lemon Ricotta Pancakes with Vanilla Sauce
By norsegal8
We love to make these light, eggy pancakes when berries are in season, as they're especially good garnished with fr...
- Batter
- 3 eggs, separated
- 1 1/2 cups buttermilk
- 3 tablespoons sugar
- 1 cup ricotta cheese
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons lemon zest (the zest from 2 large lemons) OR 1 teaspoon lemon oil*
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- Sauce
- 1 cup ricotta cheese
- 1/2 cup confectioners' sugar OR 3 tablespoons Baker's Special Sugar*
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Pan-Roasted Broccoli with Creamy Gruyere Sauce
By norsegal8
The florets are cut into small pieces so that they cook quickly and evenly
- For Broccoli
- 3 tablespoons water
- 1/4 teaspoon table salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 3/4 pounds broccoli, florets cut into 1 1/2-inch pieces, stems trimmed, peeled, and cut on bias into 1/4-inch-thick slices about 1 1/2 inches long (about 5 cups florets and 3/4 cup stems)
- For Sauce
- 1 tablespoon unsalted butter
- 1 medium shallot, peeled and sliced into thin rings (about 2 tablespoons)
- 1/2 cup heavy cream
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon dry sherry
- Pinch cayenne pepper
- 1/8 teaspoon table salt
- 3 tablespoons very finely grated Gruyère (about 3/4 ounce), plus additional 1 to 2 tablespoons
- 1 teaspoon fresh lemon juice
Beef And Bean Casserole With Cornbread Topping
By norsegal8
Preheat oven to 400°. In a large ovenproof skillet or Dutch oven set over medium heat, cook the ground beef, break...
- 1 lb. ground beef
- 1/2 medium onion, chopped
- 1 clove garlic, minced
- 1 jalapeño, seeded and chopped
- 2 c. dried pinto beans, cooked
- 2 c. tomato sauce, homemade or store-bought
- 1 medium tomato, chopped
- 1 c. Grated Cheddar
- 1 c. self-rising yellow cornmeal mix
- 1/2 c. self-rising flour
- 1 large egg
- 1 c. buttermilk
Champagne Margarita
By norsegal8
Superfine sugar, if needed for added sweetness In a pitcher, combine the lime zest, lime juice, Cointreau, tequila...
- 1 cup fresh lime juice
- 1 cup Cointreau
- 1 cup silver tequila (I like El Tesoro and Partida)
- Superfine sugar, if needed for added sweetness
- 1 lime, cut in half for serving
- Coarse (Kosher) salt, for serving
- 1 bottle Champagne or other sparkling wine
Parker's Beef Stew
By norsegal8
2006, Ina Garten, All Rights Reserved
- 2 1/2 pounds good quality chuck beef, cut into 1 1/2-inch cubes
- 1 (750-ml bottle) good red wine
- 3 whole garlic cloves, smashed
- 3 bay leaves
- 2 cups all-purpose flour
- Kosher salt
- Freshly ground black pepper
- Good olive oil
- 2 yellow onions, cut into 1-inch cubes
- 1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks
- 1/2 pound white mushrooms, stems discarded and cut in 1/2
- 1 pound small potatoes, halved or quartered
- 1 tablespoon minced garlic (3 cloves)
- 2 cups or 1 (14 1/2-ounce can) chicken stock or broth
- 1 large (or 2 small) branch fresh rosemary
- 1/2 cup chopped sun-dried tomatoes
- 2 tablespoons Worcestershire sauce
- 1 (10-ounce) package frozen peas
Raspberry Sauce
By norsegal8
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 1 half-pint fresh raspberries
- 1/2 cup sugar
- 1 cup seedless raspberry jam (12 ounces)
- 1 tablespoon framboise liqueur
Parmesan-Crusted Asparagus
By norsegal8
Avoid pencil-thin asparagus for this recipe
- 2 pounds (1/2-inch-thick) asparagus, trimmed
- Salt and pepper
- 3 ounces Parmesan cheese, grated (1 1/2 cups)
- 3/4 cup panko bread crumbs
- 1 tablespoon unsalted butter, melted and cooled
- Pinch cayenne
- 2 large egg whites
- 1 teaspoon honey
Filet of Beef Sandwiches
By norsegal8
For the dressing, mash the blue cheese with a fork and blend with the sour cream, mayonnaise, Worcestershire sauce,...
- Dressing:
- 1/4 pound creamy blue cheese
- 2/3 cup sour cream
- 1/3 cup good mayonnaise
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- To Assemble:
- 1 loaf health or 7-grain bread
- 1 1/4 pounds rare filet of beef, thinly sliced
- 1 bunch arugula
- kosher salt
- black pepper
- 2 tablespoons unsalted butter, at room temperature
Red Pepper Cheesecake
By norsegal8
Preheat the oven to 350 degrees F
- 1/2 cup ricotta cheese (4 ounces)
- 1/2 cup cream cheese (4 ounces)
- 1/4 cup goat cheese (2 ounces)
- 1 tablespoon sugar
- 1 egg
- Pinch kosher salt
- 1/2 cup thin strips roasted red bell peppers
- 4 pitas
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup apricot jam
- 1 to 2 teaspoons hot water
- Special equipment: 1 (4 1/2-inch diameter) springform (cheesecake) pan