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Recipes
Greek Sea Bass
By norsegal8
Preheat oven to 400F / 200C
- 6 6 6 sea bass or sea bream fillets, skin on
- 1 1 1 cup assyrtico wine
- 2 2 2 teaspoons greek or dijon mustard
- 1 1 1 fennel bulb, sliced
- 1 1 1 red onion, halved and chopped
- 2 2 2 garlic cloves, minced
- 3 3 3 cups cherry or teardrop tomatoes, whole
- 2 2 2 tablespoons capers
- 2 2 2 tablespoons caper leaves
- 1/2 1/2 1/2 cup extra virgin greek olive oil
- 1 zest of 1 lemon
- 1/2 1/2 1/2 cup chopped parsley
- 4 5 4 5 4 - 5 whole thyme sprigs
- to pepper to taste
- 3 3 3 tablespoons snipped chives
- Instructions
Salmon Glaze - Pomegranate Balsamic - CI
By norsegal8
Whisk ingredients together in small saucepan
- 3 tablespoons light brown sugar
- 3 tablespoons pomegranate juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon whole grain mustard
- 1 teaspoon cornstarch
- pinch cayenne pepper
Olive-Rosemary Bread
By norsegal8
Almost any variety of brined or oil-cured olive works in this recipe, although we preferred a mix of both green and...
- 1 3/4 cups water (14 ounces), room temperature
- 2 teaspoons instant yeast
- 2 tablespoons honey
- 3 1/2 cups bread flour (19 1/4 ounces), plus extra as needed for dough and counter
- 1/2 cup whole-wheat flour (2 3/4 ounces)
- 2 teaspoons table salt
- 2 tablespoons chopped fresh rosemary
- 1 1/2 cups pitted olives (6 ounces), rinsed, chopped rough, and patted dry (see note above)
Peppermint Crunch Bark
By norsegal8
1) Gently melt the dark chocolate, heating it on very low heat or over hot water until it barely melts 2) Stir in t...
- 2 2/3 cups Merckens bittersweet chocolate bar, chopped into coarse pieces: 1
- 3 to 5 drops peppermint oil: 1
- 2 cups Merckens white chocolate bar, chopped into coarse pieces: 1
- 1/4 cup peppermint crunch or finely chopped hard peppermint candies: 1
Mulled Red Wine
By norsegal8
The flavor of the mulled wine deteriorates if it is simmered for longer than 1 hour
- 3 cinnamon sticks (3 inches each)
- 10 whole cloves
- 10 whole black peppercorns
- 1 teaspoon allspice berries (about 25)
- 2 bottles red wine, medium- or full-bodied
- 4 strips orange zest removed with vegetable peeler, each strip about 2 inches long by 1/2 inch wide, cleaned of any white pith
- 1/2 cup granulated sugar
- 2 tablespoons granulated sugar
- 2 - 4 tablespoons brandy
Chewy Brownies - ATK
By norsegal8
For the chewiest texture, it is important to let the brownies cool thoroughly before cutting
- 1/3 cup Dutch-processed cocoa
- 1 1/2 teaspoons instant espresso (optional)
- 1/2 cup plus 2 tablespoons boiling water
- 2 ounces unsweetened chocolate, finely chopped (see note)
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/2 cup plus 2 tablespoons vegetable oil
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 2 1/2 cups (17 1/2 ounces) sugar
- 1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
- 3/4 teaspoon table salt
- 6 ounces bittersweet chocolate, cut into 1/2-inch pieces (see note)
Perfect Roast Turkey
By norsegal8
Preheat the oven to 350 degrees
- 1 fresh turkey (12 pounds)
- kosher salt
- black pepper
- 1 large bunch fresh thyme
- 3 Spanish onions
- 1 lemon, halved
- 1 head garlic, cut crosswise
- 4 Tbsp. butter, melted
- 1/2 cup olive oil
- 8 carrots, peeled and cut into 2" chunks
- 3 heads fennel, fronds removed, cut into wedges through the core
- 10 red new potatoes, halved
Roasted Baby Potatoes with Herbs
By norsegal8
Recipe courtesy Giada De Laurentiis
- 1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed
- 1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed
- 1 tablespoon herbes de Provence, plus extra for garnish
- 3 cloves garlic, minced
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- Salt and freshly ground black pepper
Grilled Artichokes with Parsley and Garlic
By norsegal8
Recipe courtesy Giada DeLaurentiis, 2007
- 6 fresh artichokes
- 2 lemons halved, plus 1/3 cup freshly squeezed lemon juice
- 3 tablespoons freshly chopped flat-leaf parsley
- 1 teaspoon minced garlic
- Salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
Fillet of Beef Bourguignonne
By norsegal8
With a sharp knife, cut the fillet crosswise into 1-inch-thick slices
- 1 (3-pound) filet of beef, trimmed
- Kosher salt and freshly ground black pepper, for seasoning plus 1 teaspoon salt and 1/2 teaspoon pepper
- 3 to 4 tablespoons good olive oil
- 1/4 pound bacon, diced
- 2 garlic cloves, minced
- 1 1/2 cups good dry red wine, such as Burgundy or Chianti
- 2 cups beef stock
- 1 tablespoon tomato paste
- 1 sprig fresh thyme
- 1/2 pound pearl onions, peeled
- 8 to 10 carrots, cut diagonally into 1-inch-thick slices
- 3 tablespoons unsalted butter, at room temperature
- 2 tablespoons all-purpose flour
- 1/2 pound mushrooms, sliced 1/4-inch thick (domestic or wild)