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Recipes
Rich Chocolate Tart
By norsegal8
Toasted and skinned hazelnuts can be substituted for the almonds
- CRUST
- 1 large egg yolk
- 2 tablespoons heavy cream
- 1/2 cup sliced almonds, toasted
- 1/4 cup (1 3/4 ounces) sugar
- 1 cup (5 ounces) all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cut into 1/2-inch pieces
- FILLING
- 1 1/4 cups heavy cream
- 1/2 teaspoon instant espresso powder
- 1/4 teaspoon salt
- 9 ounces bittersweet chocolate, chopped fine
- 4 tablespoons unsalted butter, cut into thin slices and softened
- 2 large eggs, lightly beaten, room temperature
- GLAZE
- 3 tablespoons heavy cream
- 1 tablespoon light corn syrup
- 2 ounces bittersweet chocolate, chopped fine
- 1 tablespoon hot water
Popovers - ATK
By norsegal8
Unlike most popover batters, this one is smooth, not lumpy
- 2 large eggs
- 1 cup whole milk
- 1 cup unbleached all-purpose flour (5 ounces)
- 1/2 teaspoon table salt
- 1 tablespoon unsalted butter, melted
- 1 tablespoon vegetable oil
Red Snapper with Fava Bean Puree
By norsegal8
In a medium saucepan, bring the stock to a boil over medium-high heat
- 4 cups chicken stock
- 3 lbs. fresh fava beans, shelled
- 3 Tbsp. chopped fresh mint leaves
- salt
- pepper
- 4 (6-ounce) center-cut red snapper filets
- Olive oil
Paul Hollywood’s Baguettes
By norsegal8
Directions Lightly oil a 2¼ liter (4 pints) square plastic container with olive oil
- olive oil, for greasing
- 500 g (1 lb 2 oz) strong white bread flour, plus extra for dusting
- 10 g (1/4 oz) salt
- 10 g (1/4 oz) fast-action yeast
- 370 ml (13 fl oz) cool water
Berry Smoothie
By norsegal8
Vary the amounts of sugar and lemon juice depending on the ripeness of the fruit
- 1 medium banana (ripe, about 4 ounces), peeled and cut crosswise into eight pieces
- 3 1/2 cups berries (about 16 ounces)
- 1/2 cup whole milk
- 1/2 cup white cranberry juice or apple juice
- pinch table salt
- 3 - 6 teaspoons granulated sugar
- 2 - 3 teaspoons lemon juice
- 3 ice cubes (about 1 1/2 ounces total)
Chocolate Fudge
By norsegal8
Grease an 8 by 8-inch pan with butter
- 2 3/4 cups sugar
- 4 ounces unsweetened chocolate
- 3 tablespoons butter, plus more for greasing pan
- 1 cup half-and-half
- 1 tablespoon corn syrup
- 1 tablespoon vanilla extract
- 1 cup chopped, roasted nuts, optional
Plum and Mascarpone Pie
By norsegal8
Use plums that hold their shape when cooked, such as black or red (avoid soft-fleshed Santa Rosas)
- 1 9-inch pie crust
- 4 - 5 pounds firm, ripe plums (20 - 25 plums), halved, pitted (with skin)
- 1 1/2 cups plus 2 tablespoons sugar
- 2 tablespoons lemon juice
- 1 vanilla bean, split lengthwise
- 8 ounces mascarpone
- 1/3 cup creme fraiche
- 2 tablespoons honey whipped cream
Old-Fashioned Gingerbread
By norsegal8
Recipe courtesy Ina Garten
- 1/4 cup dark rum or water
- 1/2 cup golden raisins
- 1/4 pound (1 stick) unsalted butter
- 1 cup unsulphured molasses
- 1 cup (8 ounces) sour cream
- 1 1/2 teaspoons grated orange zest
- 2 1/3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1/3 cup minced dried crystallized ginger (not in syrup)
- 1 cup confectioners' sugar, optional
- 2 tablespoons plus 1 teaspoon freshly squeezed orange juice
Lentil Vegetable Soup
By norsegal8
1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 1 pound French green lentils
- 4 cups chopped yellow onions (3 large onions)
- 4 cups chopped leeks, white part only (2 leeks)
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup good olive oil, plus additional for drizzling on top
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon ground cumin
- 3 cups medium-diced celery (8 stalks)
- 3 cups medium-diced carrots (4 to 6 carrots)
- 3 quarts chicken stock
- 1/4 cup tomato paste
- 2 tablespoons red wine or red wine vinegar
- Freshly grated Parmesan cheese
Grilled Salmon Sandwiches
By norsegal8
Copyright 2001 Barefoot Contessa Parties!
- 2 pounds fresh salmon fillets
- Good olive oil
- Kosher salt
- Freshly ground pepper
- 1 cup good mayonnaise
- 1/4 cup sour cream
- 3/4 teaspoon white wine vinegar
- 12 fresh basil leaves
- 3/4 cup chopped fresh dill
- 1 1/2 tablespoons chopped scallions, (white and green parts)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 teaspoons capers, drained
- 6 fresh white or brioche rolls (4-inch round)
- 1/4 pound mesclun mix or fresh basil leaves