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Recipes
Pound Cake - WS
By norsegal8
Preheat an oven to 325°F
- 1 1⁄2 cups all-purpose flour
- 1 ⁄4 tsp. baking soda
- 1 ⁄4 tsp. salt
- 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 1 1⁄2 tsp. vanilla extract
- 1 ⁄4 tsp. almond extract (optional)
- 2 eggs, at room temperature
- 1 ⁄2 cup sour cream, at room temperature
Spinach-Artichoke Dip - Emeril
By norsegal8
Preheat the oven to 350°F
- 4 tablespoons unsalted butter, plus more for the pan
- 2 (10-ounce) packages fresh spinach, well rinsed and stems trimmed
- 1 cup chopped yellow onions or leeks
- 1 tablespoon minced garlic
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 cup heavy cream
- 2 teaspoons freshly squeezed lemon juice
- 1 cup 1/2-inch cubes of Brie
- 1 cup grated Monterey Jack
- 1 (6 1/2-ounce) jar marinated artichoke hearts, drained and chopped
- 4 strips bacon, cooked until crisp, drained, and chopped
- 1/4 cup grated Parmesan
- Assorted chips (pita chips, tortilla chips, bagel chips) or sliced baguette, for dipping
Chocolate-Glazed Hazelnut Mousse Cake
By norsegal8
Reviews say double the shortbread base and the ganache
- For shortbread base
- 2 tablespoons hazelnuts, toasted and skins rubbed off
- 3 tablespoons sugar
- 1/2 cup all-purpose flour
- 1/2 stick (1/4 cup) unsalted butter, softened
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1/8 teaspoon salt
- For mousse
- 1 teaspoon unflavored gelatin (from a 1/4-oz envelope)
- 3 tablespoons cold water
- 1/2 cup chocolate hazelnut spread such as Nutella (5 oz)
- 1/2 cup mascarpone (1/4 lb)
- 1 1/2 cups chilled heavy cream
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 3 tablespoons sugar
- For ganache
- 1/4 cup plus 1 tablespoon heavy cream
- 3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped
- Special equipment: an 8-inch (20-cm) springform pan; parchment paper
- 1 parchment paper
A Taste of Heaven
By norsegal8
This is my personal translation of the classic Swiss Zuger Kirschtorte
- SPECIAL EQUIPMENT NEEDED:
- 9-inch heart-shaped pans or a 9-inch round pan or a 9-inch springform pan
- CAKE COMPONENTS:
- 1 recipe Genoise Classique, top and bottom crusts removed
- 1 recipe syrup flavored with kirsch
- 1 recipe Daquoise, piped in 2 heart-shaped discs slightly smaller than
- the outline of the pan to allow for spreading during baking
- 1 recipe Neoclassic or Classic Buttercream flavored with 1/3 cup kirsch
- and tinted pale pink with 6 drops of red food color
- 1 cup sliced blanched almonds, toasted for a few minutes
Carrot Cake
By norsegal8
Instructions Preheat oven to 350 degrees
- 1 1/4 1 1/4 1/4 cups unsweetened applesauce or oil, this is what my Nana used
- 1 1/4 1 1/4 1/4 cups unsweetened applesauce or oil, this is what my Nana used
- 1 1/4 1 1/4 1/4 cups unsweetened applesauce or oil, this is what my Nana used
- 2 2 2 cups granulated sugar
- 2 2 2 cups granulated sugar
- 2 2 2 cups granulated sugar
- 3 3 3 eggs room temperature
- 3 3 3 eggs room temperature
- 3 3 3 eggs room temperature
- 2 2 2 cups all-purpose flour
- 2 2 2 cups all-purpose flour
- 2 2 2 cups all-purpose flour
- 1 1 1 tsp baking soda
- 1 1 1 tsp baking soda
- 1 1 1 tsp baking soda
- 1 1/2 1 1/2 1/2 tsp baking powder
- 1 1/2 1 1/2 1/2 tsp baking powder
- 1 1/2 1 1/2 1/2 tsp baking powder
- 1/2 1/2 1/2 tsp salt
- 1/2 1/2 1/2 tsp salt
- 1/2 1/2 1/2 tsp salt
- 1 1 1 tsp cinnamon
- 1 1 1 tsp cinnamon
- 1 1 1 tsp cinnamon
- 2 2 2 cups grated carrots
- 2 2 2 cups grated carrots
- 2 2 2 cups grated carrots
- 1 1 1 cup shredded sweetened coconut
- 1 1 1 cup shredded sweetened coconut
- 1 1 1 cup shredded sweetened coconut
- 1 1 1 cup chopped nuts optional
- 1 1 1 cup chopped nuts optional
- 1 1 1 cup chopped nuts optional
- 1 1 1 tsp vanilla
- 1 1 1 tsp vanilla
- 1 1 1 tsp vanilla
- 1 1 1 cup Dole crushed pineapple not drained! {use the pineapple in JUICE not syrup}
- 1 1 1 cup Dole crushed pineapple not drained! {use the pineapple in JUICE not syrup}
- 1 1 1 cup Dole crushed pineapple not drained! {use the pineapple in JUICE not syrup}
- 1/2 1/2 1/2 cup butter softened
- 1/2 1/2 1/2 cup butter softened
- 1/2 1/2 1/2 cup butter softened
- 8 8 8 oz cream cheese softened
- 8 8 8 oz cream cheese softened
- 8 8 8 oz cream cheese softened
- 1 1 1 tsp vanilla
- 1 1 1 tsp vanilla
- 1 1 1 tsp vanilla
- 1 1 1 lb powdered sugar
- 1 1 1 lb powdered sugar
- 1 1 1 lb powdered sugar
- top with toasted pecans or coconut if desired
- top with toasted pecans or coconut if desired
- top with toasted pecans or coconut if desired
Chicken Steamed Buns
By norsegal8
These buns are a direct import from China, one the Vietnamese have happily embraced
- Dough
- 4 tablespoons sugar
- 1 cup warm water
- 1 1/2 teaspoons instant yeast
- 3 1/4 cups all-purpose flour
- 2 tablespoons canola oil, plus more for oiling bowl
- 1 1/2 teaspoons baking powder
- Filling
- 1/2 pound skinless, boneless chicken thighs, finely diced
- 1/2 cup finely diced yellow onion
- 1/2 cup finely diced stemmed fresh shiitake mushrooms (about 3 mushrooms)
- 1/4 cup fried shallots
- 3 tablespoons canola oil
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon minced scallion, light green part only
- 1 1/2 teaspoons finely minced fresh ginger
- 1 1/2 teaspoons fish sauce
- 1 teaspoon toasted, ground sesame seeds
- 1/2 teaspoon kosher salt
- 1 teaspoon oyster sauce
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon black pepper
- 1 egg white
- 10 3x3-inch squares of parchment paper
Avocado Chicken Salad
By norsegal8
Instructions In a large bowl, add the shredded chicken, avocado, onion, avocados, corn, and cilantro
- 2 2 2 medium cooked chicken breasts shredded or chopped (we used rotisserie chicken)
- 2 2 2 ripe avocados pitted and diced
- 1/2 1/2 1/2 cup corn roasted, canned, or frozen
- 1/4 1/4 1/4 cup red or green onion minced
- 2 2 2 tablespoons cilantro minced (or parsley or dill)
- 2 2 2 tablespoons lime or lemon juice
- 2 2 2 tablespoons olive oil
- to and pepper to taste
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
By norsegal8
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
- Good olive oil
- 1 tablespoon pure maple syrup
- Kosher salt and freshly ground black pepper
- 3 tablespoons dried cranberries
- 3/4 cup apple cider or apple juice
- 2 tablespoons cider vinegar
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 4 ounces baby arugula, washed and spun dry
- 1/2 cup walnuts halves, toasted
- 3/4 cup freshly grated Parmesan
Turkey Tea Sandwiches
By norsegal8
1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 3/4 pound (12 ounces) cream cheese, room temperature
- 1/2 cup minced scallions (white and green parts)
- Pinch kosher salt
- Pinch freshly ground black pepper
- 1 loaf dense raisin-nut bread, unsliced
- 8 thin slices fresh or smoked turkey breast
- Fresh basil leaves
Ultimate Ginger Cookie
By norsegal8
2006, Barefoot Contessa at Home, All Rights Reserved
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1 cup dark brown sugar, lightly packed
- 1/4 cup vegetable oil
- 1/3 cup unsulfured molasses
- 1 extra-large egg, at room temperature
- 1 1/4 cups chopped crystallized ginger (6 ounces)
- Granulated sugar, for rolling the cookies