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Recipes
Cream of Wild Mushroom Soup
By norsegal8
2006, Barefoot Contessa at Home, All Rights Reserved
- 5 ounces fresh shiitake mushrooms
- 5 ounces fresh portobello mushrooms
- 5 ounces fresh cremini (or porcini) mushrooms
- 1 tablespoon good olive oil
- 1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
- 1 cup chopped yellow onion
- 1 carrot, chopped
- 1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
- Kosher salt
- Freshly ground black pepper
- 2 cups chopped leeks, white and light green parts (2 leeks)
- 1/4 cup all-purpose flour
- 1 cup dry white wine
- 1 cup half-and-half
- 1 cup heavy cream
- 1/2 cup minced fresh flat-leaf parsley
Almond Teardrops
By norsegal8
Almonds, ground like flour, give these cookies an extra-nutty flavor
- DOUGH
- 1 1/2 cups all-purpose flour
- 3 ounces blanched almonds, finely ground
- 1/8 teaspoon salt
- 1 1/4 sticks (5 ounces) unsalted butter, at room temperature
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon almond extract
- DECORATION
- 1 egg yolk
- 2 teaspoons heavy cream
- 2 ounces blanched almonds
Chicken Pot Pie
By norsegal8
Put the chicken in a large stockpot and cover with 1 gallon of cool water
- 1 whole chicken, 3 pounds
- 1 gallon cool water
- 2 carrots, cut in 2-inch pieces
- 2 celery stalks, cut in 2-inch pieces
- 1 onion, halved
- 1 head garlic, halved horizontally
- 2 turnips, halved
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 bay leaf
- 1/4 pound (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- Sea salt and freshly ground black pepper
- 3 carrots, cut in 1/2-inch circles
- 1 bag frozen or fresh pearl onions, see note
- 1 box frozen or fresh peas, see note
- Leaves from 4 fresh parsley sprigs
- 2 frozen puff pastry sheets, thawed
- 1 egg mixed with 3 tablespoons water
- 1/4 cup shredded Parmigiano-Reggiano
Garlic, Ginger and Soy Marinade
By norsegal8
Combine all ingredients in small bowl
- 1/3 cup soy sauce
- 3 tablespoons vegetable oil
- 3 tablespoons toasted sesame oil
- 3 medium cloves garlic, pressed through garlic press or minced (about 1 tablespoon)
- 1 inch piece fresh ginger, minced (about 1 tablespoon)
- 2 tablespoons dark brown sugar
- 2 teaspoons grated orange zest from 1 orange
- 1/2 teaspoon red pepper flakes
- 1 medium scallion, sliced thin
Norwegian Figure-8 Cakes (Kringla)
By norsegal8
In a large mixing bowl, dissolve the yeast in the warm water
- 2 packages active dry yeast
- 1/2 cup warm water (105 to 115 degrees)
- 1/2 cup sugar
- 1/2 cup melted butter
- 1 cup light cream
- 1 tablespoon anise seed, crushed
- 2 eggs, at room temperature
- 4 to 4 1/2 cups unbleached all-purpose flour
- melted butter
Swiss Chard and Sweet Pea Manicotti (Winter)
By norsegal8
Preheat the oven to 400 degrees F
- Butter, for greasing the pan
- 12 manicotti or cannelloni pasta shells
- Filling
- 1 head (about 12 ounces) red or white Swiss chard
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 (15-ounce) container whole milk ricotta cheese
- 3/4 cup frozen petite peas, thawed
- 1 cup shredded mozzarella (4 ounces)
- 3/4 cup grated Parmesan (2 ounces)
- 1/4 cup chopped fresh basil leaves
- 3/4 teaspoon kosher salt
- 1/4 teaspoons freshly ground black pepper
- Fontina Fonduta Sauce
- 3/4 cup whole milk
- 1/2 cup heavy whipping cream
- 3 cups (6 ounces) fontina cheese, grated
- 2 tablespoons grated Parmesan
- 2 tablespoons chopped fresh basil leaves
- 1 1/2 cups (6 ounces) mozzarella, shredded
- Special Equipment: a pastry bag fitted with a large plain tip (recommended: Ateco #7)
Orange and Chocolate Zeppole
By norsegal8
In a medium saucepan combine the butter, salt, sugar, and water over medium heat
- 1 stick butter
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1/2 cup water
- 1 cup all-purpose flour
- 4 eggs
- 1 tablespoon orange zest
- Vegetable oil, for frying
- 1 tablespoon orange zest
- 1/2 cup sugar
- 3/4 cup cream
- 1 cup (8 ounces) bittersweet chocolate chips
Johnnycake Cobblers
By norsegal8
The cobbler and its cousins, the pandowdy, the slump and the grunt, are members of a family of old-fashioned down-h...
- Ingredients
- Filling
- 1 1/2 T unsalted butter
- 2 T sugar
- 4 large plums and 2 large nectarines, cut into pieces (about 3 cups of fruit pieces)
- Biscuit Topping
- 3/4 C unbleached all purpose flour
- 1/4 C coarsely ground corn meal (white stone ground corn meal if you want to be totally authentic)
- 1 1/2 T sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp Kosher salt
- 1/4 stick cold unsalted butter, cut into small pieces
- 1/2 C plus 2 T milk or cream
Glazed Spiral-Sliced Ham - ATK
By norsegal8
You can bypass the 90-minute soaking time, but the heating time will increase to 18 to 20 minutes per pound for a c...
- Ham
- 1 spiral-sliced, bone-in half ham (7 to 10 pounds)
- 1 large oven bag (plastic)
- Maple-Orange Glaze
- 3/4 cup maple syrup
- 1/2 cup orange marmalade
- 2 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
- 1 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- Cherry-Port Glaze
- 1/2 cup ruby port
- 1/2 cup cherry preserves
- 1 cup packed dark brown sugar
- 1 teaspoon ground black pepper
Red Curry Paste - ATK
By norsegal8
Dried red chiles are traditionally used, but we found a combination of dried and fresh red chiles created a better ...
- 1/2 ounce small whole dried red chiles (Thai, japonés, or de árbol), stems snapped off, chiles broken in half, and seeds shaken out (about 1/2 cup)
- 4 large jalapeno chiles (red) or 6 medium jalapeño chiles, stemmed, seeded, and chopped coarse (about 3/4 cup)
- 3 –4 stalks lemon grass
- 20 medium cloves garlic, minced or pressed through a garlic press (about 1/3 cup)
- 3 tablespoons minced fresh ginger
- 1 medium shallot, chopped coarse (about 3 tablespoons)
- 2 tablespoons minced cilantro stems
- 2 tablespoons ground coriander
- 2 tablespoons peanut oil (or canola)
- 4 teaspoons grated lime zest from 4 limes
- 2 teaspoons ground cumin
- 1 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon anchovy paste, or shrimp paste, (optional)