Norsegal8's profile page
Recipes
Cheese Soup
By norsegal8
Melt butter in large heavy-bottomed soup pot over medium heat
- 2 tablespoons unsalted butter
- 5 ounces small diced onion (approximately 1 cup)
- 5 ounces small diced carrot (approximately 1 cup)
- 5 ounces small diced celery (approximately 1 cup)
- 1/2 teaspoon salt for sweating vegetables, plus more if needed at end of cooking
- 3 tablespoons all-purpose flour
- 1 quart chicken broth, heated to a simmer
- 1 tablespoon minced garlic
- 1 bay leaf
- 1 cup heavy cream
- 10 ounces Fontina, shredded
- 1 teaspoon Marsala wine
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1/2 teaspoon white pepper
Roasted Broccoli with Shallots, Fennel Seeds and Parmesan
By norsegal8
Trim away the outer peel from the broccoli stalk, otherwise it will turn tough when cooked
- 1 large head broccoli (about 1 3/4 pounds)
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon table salt
- 1/2 teaspoon sugar
- Ground black pepper
- 2 large shallots, halved and sliced thin lengthwise (about 1/2 cup)
- 1 teaspoon fennel seeds, roughly chopped
- 1 ounce Parmesan cheese, shaved (about 1/2 cup)
Challah - BWJ
By norsegal8
Think of challah as Eastern European brioche
- 2 tablespoons (approximately) unsalted butter, melted
- 1 1/2 tablespoons active dry yeast
- 1/2 cup tepid water (80°F to 90°F)
- 1/3 cup sugar
- 1 stick unsalted butter, at room temperature
- 1 cup whole milk
- 1 tablespoon mild honey
- 2 1/2 teaspoons salt
- 4 large eggs
- 6 1/2 cups (approximately) high-gluten flour, bread flour or all-purpose flour
Fiesta Nacho Casserole
By norsegal8
Preheat oven to 400 degrees F
- 3 c. rotisserie chicken breast meat
- 2 large tomatoes
- 1 c. carrots
- 1 c. corn kernels
- 1/2 c. salsa verde
- 2 clove garlic
- 1 tsp. chili powder
- 3 oz. baked whole-grain tortilla chips
- 1/2 c. crumbled feta cheese
- Cilantro leaves
- Hot pepper sauce
Roasted Tomato Caprese Salad
By norsegal8
Preheat the oven to 275 degrees
- 12 plum tomatoes, halved lengthwise, seeds removed (not cores)
- 1/4 cup good olive oil, plus more for drizzling
- 1 1/2 tablespoons balsamic vinegar
- 2 large garlic cloves, minced
- 2 teaspoons sugar
- kosher salt
- black pepper
- 16 ounces fresh mozzarella
- 12 fresh basil leaves julienned
Buttery Pull-Apart Dinner Rolls - Bon Appetite
By norsegal8
Place 5 Tbsp. butter in a medium bowl
- 10 tablespoons unsalted butter, cut into pieces, divided
- 1 large or 2 small garlic cloves, finely grated
- 3/4 cup whole milk, divided
- 3 tablespoons plus 2 1/4 cups bread flour
- 1 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoons)
- 2 tablespoons sugar
- 2 large eggs
- 2 teaspoons kosher salt
- Vegetable oil (for bowl)
- Flaky sea salt
Swedish Brown Beans
By norsegal8
If you cannot find Swedish brown beans, which are usually available in shops that specialize in Scandinavian foods,...
- 2 cups Swedish brown beans or pinto beans
- 5 cups water
- 1 teaspoon salt
- 2 teaspoons crystallized ginger, chopped
- 1/4 cup cider vinegar
- 1/4 cup dark corn syrup
- 1/4 cup firmly packed brown sugar
- 1 teaspoon ground ginger
- Additional salt, vinegar and corn syrup (if desired)
Five-Spice Gingersnaps
By norsegal8
cookies
- COOKIE:
- 2 cups all-purpose flour
- 1 3/4 tsp. Chinese 5-spice powder
- 1 1/2 tsp. baking soda
- 3 Tbsp. finely chopped crystallized ginger
- 1/4 tsp. salt
- 1 cup sugar
- 1 1/2 sticks butter, melted and cooled
- 1/4 cup Lyle's Golden Syrup
- 1 egg
- DECORATIVE ICING:
- 1 lb. confectioner's sugar
- 4 tsp. powdered egg whites
- 1/3 cup water
- 1 Tbsp lemon juice
- 1 tsp.vanilla
St. Lucia Buns - Paul Hollywood
By norsegal8
Directions Pour the milk into a small pan and warm over a low heat until gently steaming
- 1 tsp saffron threads
- 250 ml warm milk
- 50 g unsalted butter
- 500 g strong white bread flour, plus extra for dusting
- 7 g instant yeast
- 1 tsp salt
- 50 g caster sugar
- 100 g Quark cheese
- oil for greasing
- 1 egg yolk
- 24 raisins
Funeral Potatoes - Ree Drummond
By norsegal8
Preheat the oven to 350 degrees F
- 8 tablespoons (1 stick) salted butter
- One 28- to 32-ounce bag frozen shredded hash brown potatoes
- 1 medium onion, finely diced
- 1/4 cup all-purpose flour
- 1 cup milk
- 2 cups low-sodium chicken broth
- Kosher salt and freshly ground black pepper
- 1 1/2 cups grated Monterey Jack cheese
- 1 cup sour cream
- 1/2 cup grated sharp Cheddar
- 2 cups kettle-cooked potato chips
- 1/4 cup grated Parmesan