Norsegal8's profile page
Recipes
Crisp Breaded Chicken Cutlets
By norsegal8
If you’d rather not prepare fresh bread crumbs, use panko, or Japanese, bread crumbs, which cook up extracrisp
- 4 boneless, skinless chicken breasts (6 to 8 ounces each), tenderloins removed (see note above)
- 1/2 cup kosher salt or 1/4 cup table salt
- 1/2 cup granulated sugar
- 5 - 8 slices high-quality white bread such as Pepperidge Farm, crusts removed and torn into rough 1 1/2-inch pieces
- Ground black pepper
- 3/4 cup unbleached all-purpose flour
- 2 large eggs
- 1 tablespoon vegetable oil
- 3/4 cup vegetable oil
- Lemon wedges for serving
Easy Sticky Buns
By norsegal8
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1/3 cup light brown sugar, lightly packed
- 1/2 cup pecans, chopped in very large pieces
- 1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted
- 2 tablespoons unsalted butter, melted and cooled
- 2/3 cup light brown sugar, lightly packed
- 3 teaspoons ground cinnamon
- 1 cup raisins
Chocolate-Dipped Strawberries
By norsegal8
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 6 tablespoons heavy cream
- 1 teaspoon grated orange zest
- 7 ounces semisweet chocolate, such as Callebaut, chopped
- 1/2 teaspoon instant coffee granules
- 3 tablespoons orange liqueur (recommend: Grand Marnier)
- 2 tablespoons light corn syrup
- Long-stemmed strawberries, for serving
Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella
By norsegal8
Recipe courtesy Giada De Laurentiis
- 3 tablespoons olive oil, plus extra for greasing grill pan
- 4 large portobello mushrooms (about 5 inches in diameter), stemmed
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, plus extra for drizzling
- 2 cloves garlic, minced
- 3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces
- 8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
- 1/4 cup chopped fresh basil leaves
Beatty's Chocolate Cake
By norsegal8
Copyright 2006, Barefoot Contessa at Home, All Rights Reserved
- Butter, for greasing the pans
- 1 3/4 cups all-purpose flour, plus more for pans
- 2 cups sugar
- 3/4 cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- Chocolate Buttercream, recipe follows
- 6 ounces good semisweet chocolate (recommended: Callebaut)
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 extra-large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sifted confectioners' sugar
- 1 tablespoon instant coffee powder
Sour Cream Sugar Cookies
By norsegal8
Preheat the oven to 375 degrees
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 cup sour cream
- 1 egg
- 1 tsp. vanilla
- 1 tsp. lemon peel
- 2 1/2 cup all-purpose flour
- meringue powder icing (see below)
- 2 Tbsp. meringue powder
- 1/4 cup water
- 2 3/4 cups powdered sugar
Mushroom Risotto with Peas
By norsegal8
Bring the broth to a simmer in a heavy, medium-sized saucepan
- 8 cups chicken broth
- 1/2 ounce porcini mushrooms
- 1/4 cup unsalted butter
- 2 Tbsp. olive oil
- 2 cups finely chopped onions
- 10 ounce white mushrooms, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups Arborio rice
- 2/3 cup dry white wine
- 3/4 cup frozen peas, thawed
- 2/3 cup grated Parmesan
- salt
- pepper
Grilled Beef Kebabs with Lemon and Rosemary
By norsegal8
To ensure evenly sized chunks, we prefer to purchase whole steak tips (sometimes labeled “flap meat”) and cut t...
- Marinade
- 1 medium onion, roughly chopped (1 3/4 cups)
- 6 medium garlic cloves, roughly chopped
- 2 teaspoons finely grated zest from 1 lemon
- 2 tablespoons chopped fresh rosemary leaves
- 1/3 cup beef broth (see note)
- 1/3 cup vegetable oil, plus extra for cooking grate
- 3 tablespoons tomato paste
- 2 teaspoons table salt
- 1 1/2 teaspoons sugar
- 3/4 teaspoon ground black pepper
- Beef and Vegetables
- 2 pounds sirloin steak tips, trimmed of excess fat and cut into 2-inch chunks (see note)
- 1 large zucchini or summer squash (about 1/2 pound), ends trimmed, halved lengthwise, and cut crosswise into 1-inch-thick slices
- 1 large red or green bell pepper, stemmed, seeded, and cut into 1 1/2-inch pieces
- 1 large red or sweet onion, ends trimmed, peeled, halved lengthwise, core discarded, each half cut into 4 wedges and each wedge cut crosswise into thirds
Rigatoni with Vegetable Bolognese
By norsegal8
Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water
- 1-ounce dried porcini mushrooms
- 1 1/2 cups hot water
- 3 carrots, peeled and chopped
- 1 onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 2 garlic cloves
- 1/4 cup olive oil
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon chopped fresh oregano leaves
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 5 ounces assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 1/2 cup mascarpone cheese
- 1 pound rigatoni pasta
- 1/4 cup Parmesan
Thai Green Curry with Chicken, Broccoli and Mushrooms - ATK
By norsegal8
Freeze the chicken for 15 minutes to make it easier to cut
- 2 (14-ounce) cans coconut milk (unsweetened), not shaken
- 1/2 cup green curry paste (related recipe), or 2 tablespoons store-bought green curry paste
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 1/2 pounds boneless, skinless chicken breasts, trimmed of excess fat and sliced thin (see below)
- Table salt
- 2 1/2 cups broccoli florets (about 6 ounces)
- 4 ounces white mushrooms (or shitakes), stems discarded and mushrooms quartered (about 2 cups)
- 1 medium red bell pepper, stemmed, seeded, and cut into thin strips
- 1 large chile (hot), stemmed, seeded, and quartered lengthwise (optional)
- 1 tablespoon lime juice from 1 lime
- 1/2 cup fresh basil leaves
- 1/2 cup fresh mint leaves