Norsegal8's profile page
Recipes
Crème Fraîche Topping
By norsegal8
This recipe produces a crème fraîche reminiscent of the enchanting varieties found in France
- 1 cup heavy cream
- 1 tablespoon buttermilk
- 1 tablespoon sugar
Sauce Base
By norsegal8
The sauce base recipe yields more than called for in the steak recipe; leftovers can be refrigerated for up to 3 da...
- 1 small onion, peeled and cut into rough 1/2-inch pieces
- 1 small carrot, peeled and cut into rough 1/2-inch pieces
- 8 ounces cremini mushrooms, stems trimmed and caps wipes clean and halved
- 2 medium garlic cloves, peeled
- 1 tablespoon vegetable oil
- 8 ounces 85 percent lean ground beef
- 1 tablespoon tomato paste
- 2 cups dry red wine
- 4 cups low-sodium beef broth (see note)
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 teaspoons whole black peppercorns
- 2 packages (5 teaspoons) unflavored powdered gelatin
Swedish Pancakes - GSBB
By norsegal8
Melt 4 Tbsp. butter in a 10-inch nonstick skillet
- 8 Tbsp. unsalted butter
- 1 cup all-purpose flour
- 1 3/4 cups whole milk
- 3 large eggs
- 1/2 tsp. vanilla
- 1/4 tsp. salt
- powdered sugar, maple syrup and fruit
Amaretto Sparkler
By norsegal8
In a pint glass glass filled with ice add the amaretto and triple sec and stir to combine
- 1 ounce amaretto
- 1 ounce triple sec
- 2-3 ounces prosecco
- orange peel (for garnish)
Spinach Pie
By norsegal8
Preheat the oven to 375 degrees
- 3 cups chopped yellow onions (2 onions)
- 2 Tbsp. oilve oil
- 2 tsp. kosher salt
- 1 1/2 tsp. black pepper
- 3 (10-ounce) packages frozen chopped spinach, defrosted
- 6 extra-large eggs, beaten
- 2 tsp. grated nutmeg
- 1/2 cup fresh grated Parmesan cheese
- 3 Tbsp. plain dry breadcrumbs
- 1/2 lb. good feta cut into 1/2-inch cubes
- 1/2 cup pignoli
- 1/4 lb. salted butter, melted
- 6 sheets phyllo dough, defrosted
Shrimp Scampi - Lidia Bastianich
By norsegal8
To make the flavored butter: Heat the olive oil in a small skillet over medium heat
- 2 tablespoons extra-virgin olive oil
- 3 large garlic cloves, minced
- 2 tablespoons shallots, finely chopped
- salt
- freshly ground black pepper
- 1/2 cup white wine, dry
- 2 tablespoons fresh lemon juice
- 2 teaspoons parsley, minced
- 2 teaspoons fresh terragon, minced
- 8 tablespoons unsalted butter, at room temperature
- 36 shrimp, (about 3 1/2 pounds)
- 8 sprigs fresh thyme
Thin Crisp Gingerbread Cookies
By norsegal8
These gingersnap-like cookies are sturdy and therefore suitable for making ornaments
- 3 cups unbleached all-purpose flour
- 3/4 cup packed dark brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon table salt
- 3/4 teaspoon baking soda
- 12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces and softened slightly
- 3/4 cup unsulphured molasses
- 2 tablespoons milk
A Master Class in Guacamoles
By norsegal8
That’s plural because there are many guacamoles in the Frontera world
- 1 large fresh serrano or 1 small fresh jalapeño chile
- 1 small ripe tomato OR 1/4 cup soft, sundried tomatoes
- A smallhandful of cilantro
- 1/2 small white onion
- 3 ripe avocados
- Atablespoon or two of fresh-squeezed lime juice
- 1 About 1teaspoon salt
Enchilada Lasagna - Alton Brown
By norsegal8
Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan ...
- FOR SAUCE:
- 2 dried chipotle chiles, stems and seeds removed, diced
- 3 large garlic cloves, minced
- 2 1/2 teaspoons chili powder
- 1 1/2 teaspoons toasted cumin seeds, freshly ground
- 2 cups chicken broth
- 3 cups tomato sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- FOR FILLING:
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breasts or thighs, cubed
- 1 1/2 cups diced onion
- Pinch kosher salt
- 1 large clove garlic, minced
- 1 teaspoon dried oregano
- 12 (6-inch) corn tortillas
- 3 cups shredded queso fresco or Monterey Jack
- Nonstick cooking spray
Wobbly Apricot Tart - Mary Berry
By norsegal8
Directions For the pastry put the flour, icing sugar and butter into a food processor
- For the pastry:
- 225g (8oz) plain flour, plus extra for dusting
- 100g (3 1/2oz) icing sugar
- 100g (3 1/2oz) butter, cubed
- 1 free-range egg
- For the filling:
- 375g (13oz) almond paste or marzipan
- 2 x 400g (14oz) cans halved apricots in natural juice
- To serve
- icing sugar
- single cream or crème fraîche