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Recipes
Chef's Salad with Fennel, Asiago and Salami
By norsegal8
If water-packed artichoke hearts cannot be found, use marinated artichoke hearts, but rinse and drain them before u...
- Garlic Croutons
- 1 large clove garlic, minced to paste or pressed through garlic press (about 1 1/4 teaspoons)
- 1/8 teaspoon table salt
- 1 1/2 tablespoons extra-virgin olive oil
- 6 slices white sandwich bread (6 ounces), cut into 1/2-inch cubes (1 1/2 cups)
- Vinaigrette
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon minced garlic
- 1/4 teaspoon table salt
- 1/8 teaspoon ground black pepper
- Salad
- 4 ounces watercress, washed, dried, and stemmed (about 1 quart)
- 1/2 cup fresh parsley leaves
- 1 small bulb fennel, trimmed and sliced thin (about 2 cups)
- Salt and ground black pepper
- 2 heads romaine lettuce, washed, dried, and torn into bite-size pieces (about 3 quarts)
- 8 ounces roasted red peppers (1 jar), drained, peppers cut crosswise into 1/2-inch-wide strips
- 7 ounces artichoke hearts packed in water (1 jar), drained, each heart halved (see note)
- 8 ounces hard salami, sliced 1/4 inch thick and cut into 2-inch-long matchsticks
- 8 ounces deli turkey, sliced 1/4 inch thick and cut into 2-inch-long matchsticks
- 8 ounces Asiago cheese, crumbled (see note)
- 1/2 cup pitted kalamata olives, chopped coarse
Quick Cinnamon Buns with Buttermilk Icing
By norsegal8
Melted butter is used in both the filling and the dough and to grease the pan; it’s easiest to melt the total amo...
- 1 tablespoon unsalted butter, melted, for pan
- Cinnamon-Sugar Filling
- 3/4 cup dark brown sugar (packed, 5 1/4 ounces)
- 1/4 cup granulated sugar (1 3/4 ounces)
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon table salt
- 1 tablespoon unsalted butter, melted
- Biscuit Dough
- 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
- 2 tablespoons granulated sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 1/4 cups buttermilk
- 6 tablespoons unsalted butter, melted
- Icing
- 2 tablespoons cream cheese, softened
- 2 tablespoons buttermilk
- 1 cup confectioners' sugar (4 ounces)
Champagne Risotto
By norsegal8
Preheat the oven to 450 degrees
- 4 thin slices prosciutto
- 3 cups chicken broth
- 12 asparagus spears, cut diagonally into 1-inch slices
- 2 tablespoon butter, divided
- 1 shallot finely chopped
- 3/4 cup Arborio rice
- 3/4 cup champagne
- 1/4 cup fresh-grated parmesan
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
Cider-Glazed Carrot and Quinoa Salad
By norsegal8
•Preheat oven to 450°. Bring quinoa and 4 cups lightly salted water to a boil in a medium saucepan
- 1 cup quinoa, rinsed well in a fine-mesh sieve
- Kosher salt
- 1/2 small onion, chopped
- 1/4 cup olive oil plus more for baking sheet
- 2 tablespoons apple cider
- 2 tablespoons honey
- Freshly ground black pepper
- 3 medium carrots (about 1/2 pounds) peeled, thinly sliced on a diagonal
- 1 tablespoon apple cider vinegar
- 2 teaspoons finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 cup pickled beets, cut into matchsticks
- 2 tablespoons coarsely chopped fresh dill
- 1 head Bibb or butter lettuce, leaves torn
Roasted Sweet Potatoes
By norsegal8
Note that this recipe calls for starting the potatoes in a cold oven
- 3 pounds sweet potatoes (about 6 medium), ends trimmed, peeled, rinsed, and cut into 3/4-inch thick rounds (see note)
- 2 tablespoons vegetable oil
- 1 teaspoon table salt
- Ground black pepper
Chocolate Peanut Butter Globs
By norsegal8
Directions Preheat the oven to 325 degrees F
- 6 tablespoons (3/4 stick) unsalted butter
- 12 ounces semisweet chocolate chips, divided
- 2 ounces unsweetened chocolate
- 2 extra-large eggs
- 1 tablespoon instant espresso powder, such as Medaglia d'Oro
- 2 teaspoons pure vanilla extract
- 3/4 cup sugar
- 1/3 cup plus 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup whole walnut halves (not chopped)
- 1 cup whole pecan halves (not chopped)
- 2/3 cup peanut butter chips, such as Reese's
Roasted Eggplants and Tomatoes
By norsegal8
Recipe courtesy Giada De Laurentiis
- 4 Japanese eggplants, halved lengthwise
- 4 Roma tomatoes, halved lengthwise
- 6 tablespoons olive oil
- Salt and freshly ground black pepper
- 4 teaspoons minced garlic
- 1/2 teaspoon dried oregano leaves
- 1 (14-ounce) can diced tomatoes, drained
- 1/3 cup dried plain bread crumbs
Brown Rice, Tomatoes and Basil
By norsegal8
2002, Barefoot Contessa Family Style, All Rights Reserved
- 1 cup Texmati brown rice
- 2 teaspoons kosher salt, divided
- 1/4 cup Champagne or rice wine vinegar
- 2 teaspoons sugar
- 1 tablespoon good olive oil
- Freshly ground black pepper
- 1 pound ripe tomatoes, large-diced
- 1 cup packed basil leaves (1 large bunch), chopped
Twice-Baked Potato Casserole - Ree Drummond
By norsegal8
Preheat the oven to 400 degrees F
- 1 pound thin bacon
- 16 russet potatoes
- 6 tablespoons canola oil
- 4 sticks (1 pound) salted butter, plus more for buttering baking dish
- 2 cups sour cream
- 2 cups grated Cheddar or Jack (or a mix of both), plus more for topping
- 2 cups whole milk
- 4 teaspoons seasoned salt
- 6 green onions, sliced
- Kosher salt and freshly ground black pepper
Knotted Dinner Rolls
By norsegal8
Soft, rich, and worlds better than store-bought, these gorgeous, buttery dinner rolls are easier to make than you m...
- 1-1/2 cups whole milk; more as needed
- 1 packet (1/4 oz. or 2-1/4 tsp.) instant or active dry yeast
- 1/4 cup vegetable oil; more as needed
- 1 oz. (2 Tbs.) unsalted butter
- 1/4 cup granulated sugar
- 1 lb. 7 oz. (5-1/4 cups) unbleached bread flour; more as needed
- 1-1/4 tsp. table salt or 2 tsp. kosher salt
- 1 large egg
- For shaping and baking
- Vegetable oil spray
- 1 large egg
- Poppy or sesame seeds for garnish (optional)