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Recipes
Oven-Roasted Salmon
By norsegal8
To ensure uniform pieces of fish that cook at the same rate, buy a whole center-cut fillet and cut it into 4 pieces
- 1 skin-on salmon fillet (1 3/4 to 2 pounds), about 1 1/2 inches at thickest part (see note)
- 2 teaspoons olive oil
- Salt and ground black pepper
Mashed Sweet Potatoes - ATK
By norsegal8
Cutting the sweet potatoes into slices of even thickness is important in getting them to cook at the same rate
- 4 tablespoons unsalted butter, cut into 4 pieces
- 2 tablespoons heavy cream
- 1/2 teaspoon table salt
- 1 teaspoon granulated sugar
- 2 pounds sweet potatoes (about 2 large or 3 medium-small potatoes), peeled, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices
- pinch ground black pepper
Marbled Blueberry Bundt® Cake
By norsegal8
Spray the pan well in step 1 to prevent sticking
- CAKE
- 3 cups (15 ounces) all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup buttermilk
- 2 teaspoons grated lemon zest plus 3 tablespoons juice
- 2 teaspoons vanilla extract
- 3 large eggs plus 1 large yolk, room temperature
- 18 tablespoons (2 1/4 sticks) unsalted butter, softened
- 2 cups (14 ounces) sugar
- FILLING
- 3/4 cup (5 1/4 ounces) sugar
- 3 tablespoons low- or no-sugar-needed fruit pectin
- Pinch salt
- 10 ounces (2 cups) fresh or thawed frozen blueberries
- 1 teaspoon grated lemon zest plus 1 tablespoons juice
Swedish Farmer's Omelette
By norsegal8
In a 10-inch nonstick, broilerproof omelette pan, melt the butter over medium heat
- 1/4 cup butter
- 1 medium-sized sweet onion, sliced
- 4 medium-sized potatoes, peeled and diced
- 1 cup finely diced ham
- 2 tablespoons fresh chives, minced
- 1 teaspoon dried dill weed
- 6 eggs
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded mild Farmer's cheese (such as Bondost) or Jack cheese
- 1 tomato, peeled and sliced
- 1 green pepper, seeded and sliced
- 1 cup sour cream
Marzipan Birthday Kringle
By norsegal8
In a small bowl, combine the yeast, sugar and milk
- PASTRY:
- 1 package active dry yeast
- 1 tablespoon sugar
- 1/2 cup warm milk (105 to 115 degrees)
- 1 cup heavy whipping cream, at room temperature
- 3 1/2 cups flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon freshly ground cardamom
- 1/2 cup firm, unsalted butter, cut into tablespoons
- ALMOND FILLING:
- 1 (8-ounce) package almond paste, about 1 cup
- 1/2 cup chopped, blanched almonds
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon almond extract
- TOPPING:
- 1/2 cup sugar
- 1 egg white, beaten
- 1/4 cup sliced almonds
Best French Onion Soup
By norsegal8
Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet
- Soup
- 3 tablespoons unsalted butter, cut into 3 pieces
- 6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below)
- Table salt
- 2 cups water, plus extra for deglazing
- 1/2 cup dry sherry
- 4 cups low-sodium chicken broth (see note)
- 2 cups beef broth (see note)
- 6 sprigs fresh thyme, tied with kitchen twine
- 1 bay leaf
- Ground black pepper
- Cheese Croutons
- 1 small baguette, cut into 1/2-inch slices
- 8 ounces shredded Gruyère cheese (about 2 1/2 cups)
Chicken Bouillabaisse - CI
By norsegal8
The rouille and croutons (steps 4 and 5) can be prepared either as the chicken cooks or up to 2 days in advance
- Bouillabaisse
- 3 pounds bone-in, skin-on chicken pieces (breasts, thighs, and drumsticks, with breasts cut in half), trimmed of excess fat
- Table salt and ground black pepper
- 2 tablespoons olive oil
- 1 large leek (white and light green parts only), halved lengthwise, rinsed, and sliced thin (about 1 cup)
- 1 small fennel bulb, halved lengthwise, cored, and sliced thin (about 2 cups)
- 1/4 teaspoon saffron threads
- 1/4 teaspoon cayenne pepper
- 1 tablespoon unbleached all-purpose flour
- 4 medium cloves garlic, minced or pressed through garlic press (about 4 teaspoons)
- 1 tablespoon tomato paste
- 1 (14.5-ounce) can diced tomatoes, drained
- 1/2 cup dry white wine
- 3 cups low-sodium chicken broth
- 1 strip orange zest (from 1 orange), removed with vegetable peeler, about 3 inches long, cleaned of white pith
- 1/4 cup pastis or Pernod (see note)
- 3/4 pound Yukon Gold potato (1 large or 2 small), cut into 3/4-inch cubes
- 1 tablespoon chopped fresh tarragon leaves or parsley leaves
- Rouille and Croutons
- 3 tablespoons water
- 1/4 teaspoon saffron threads
- 1 baguette
- 4 teaspoons juice from 1 lemon
- 2 teaspoons Dijon mustard
- 1 large egg yolk
- 1/4 teaspoon cayenne pepper
- 2 small cloves garlic, minced or pressed through garlic press (about 1 1/2 teaspoons)
- 1/2 cup vegetable oil
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- Table salt and ground black pepper
Thick and Chewy Triple Chocolate Cookies
By norsegal8
If you like bursts of warm melted chocolate in your cookies, include chocolate chips in the batter
- 2 cups unbleached all-purpose flour (10 ounces)
- 1/2 cup Dutch-processed cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon table salt
- 16 ounces semisweet chocolate, chopped
- 12 ounces semisweet chocolate chips (about 2 cups)
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee or espresso powder
- 10 tablespoons unsalted butter (1 1/4 sticks), softened
- 1 1/2 cups packed light brown sugar (10 1/2 ounces)
- 1/2 cup granulated sugar (3 1/2 ounces)
Lemon-Herb Dipping Sauce
By norsegal8
Mix all ingredients in small bowl; season to taste with ground black pepper
- 1/2 cup mayonnaise, preferably homemade
- 2 1/2 tablespoons lemon juice from 1 lemon
- 1 tablespoon minced fresh parsley leaves
- 1 tablespoon minced fresh thyme leaves
- 1 large scallion, white and green part minced
- 1/2 teaspoon table salt
- Ground black pepper
Lemon Parmesan Salmon and Asparagus
By norsegal8
Preheat oven or barbecue (grill) following instructions below
- EXTRA TO SERVE:
- 4 salmon fillets, skin on or off
- 1 pound (500 g) asparagus spears, wood ends trimmed
- 1/3 cup butter, melted
- 1/3 cup lemon juice, (or juice of 1/2 a lemon)
- 1 tablespoon minced garlic, (or 4 large cloves garlic, minced)
- 2 teaspoons fresh parsley, finely chopped (or dried parsley)
- Salt and pepper, to season
- 2/3 cup fresh grated parmesan cheese
- Parsley to garnish
- Lemon wedges
- Instructions