Norsegal8's profile page
Recipes
Red Chili Salsa - ATK
By norsegal8
Fire-roasted tomatoes are the secret ingredient in our salsa
- 1 1/4 ounces dried guajillo chiles, wiped clean
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 3/4 cup water
- 3/4 teaspoon salt
- 1 garlic clove, peeled and smashed
- 1/2 teaspoon distilled white vinegar
- 1/4 teaspoon dried oregano
- 1/8 teaspoon pepper
- Pinch ground cloves
- Pinch ground cumin
Sweet Potato Casserole
By norsegal8
Because natural sugar levels in sweet potatoes vary greatly depending on variety, size, and season, it's important ...
- Sweet Potatoes
- 7 pounds sweet potatoes (6-8 medium)
- Streusel
- 5 tablespoons unsalted butter, cut into 5 pieces and softened, plus additional for greasing pan
- 1/2 cup all-purpose flour (2 1/2 ounces)
- 1/2 cup packed dark brown sugar (3 1/2 ounces)
- 1/4 teaspoon table salt
- 1 cup pecans (4 ounces)
- Filling
- 5 tablespoons unsalted butter, melted
- 2 teaspoons table salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
- 1 tablespoon vanilla extract
- 4 teaspoons lemon juice (from 1 lemon)
- Granulated sugar
- 4 large egg yolks
- 1 1/2 cups half-and-half
Tabbouleh
By norsegal8
Place the bulgur in a large bowl, pour in the boiling water, add the lemon juice, olive oil, and 1 1/2 tsp
- 1 cup bulgur wheat
- 1 1/2 cups boiling water
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 3 1/2 tsp. kosher salt
- 1 cup minced scallions, white and green parts (1 bunch)
- 1 cup chopped fresh mint leaves (1 bunch)
- 1 cup chopped flat-leaf parsley (1 bunch)
- 1 hothouse cucumber, seeded and meduim-diced
- 2 cups cherry tomatoes, cut in half
- 1 tsp. pepper
Caramel Sauce - Charles Phan
By norsegal8
If you are familiar with French food, you know all about the mother sauces, the building blocks of all classical Fr...
- 2 pounds light brown palm sugar, chopped into pieces
- 2 1/2 cups fish sauce
Mashed Yellow Turnips with Crispy Shallots
By norsegal8
1994, The Union Square Cafe Cookbook, by Danny Meyer and Michael Romano, All Rights Reserved and as reprinted in Ba...
- 1 1/2 cups light olive or vegetable oil
- 3 tablespoons unsalted butter
- 5 to 6 shallots, peeled and sliced into thin rings
- 2 large yellow turnips (rutabagas), about 4 pounds total
- Kosher salt
- 1 cup whole milk
- 6 tablespoons (3/4 stick) salted butter
- 1/2 teaspoon freshly ground black pepper
Red Velvet Cake - Sweet Julia
By norsegal8
Special equipment: Three 8-inch round cake pans For the cake: Preheat the oven to 350 degrees F
- 1 3/4 cups sugar
- 1 2/3 cups canola oil
- 2 whole eggs
- 4 tablespoons red food coloring
- 3 tablespoons vanilla extract
- 2 1/4 cups cake flour
- 5 tablespoons cocoa powder
- 1 1/2 teaspoons salt
- 1 cup buttermilk
- 2 teaspoons white vinegar
- 1 1/2 teaspoons baking soda
- 24 ounces cream cheese, at room temperature
- 8 ounces butter, at room temperature
- 2 teaspoons vanilla extract
- 8 cups powder sugar, sifted
Perfect Pie Crust
By norsegal8
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
- 12 tablespoons (1 1/2 sticks) very cold unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1/3 cup very cold vegetable shortening
- 6 to 8 tablespoons (about 1/2 cup) ice water
Shrimp Creole
By norsegal8
John Besh's new version of a longtime Louisiana favorite has Vietnamese influences; it's spicy and sweet, full of h...
- 5 pounds jumbo Louisiana or wild American shrimp, peeled and deveined
- Salt and freshly ground black pepper
- 1 tablespoon minced fresh lemongrass
- 1/2 cup olive oil
- 3 medium onions, diced
- 10 cloves garlic, thinly sliced
- 1 stalk celery, diced
- 1 bell pepper, red, green or yellow, seeded and diced
- 5 pounds overripe Brandywine tomatoes or other heirloom tomatoes, peeled, seeded and chopped
- 1 bay leaf
- 1/4 teaspoon ground allspice
- 1 tablespoon crushed red pepper flakes
- Leaves from 2 branches fresh basil, chopped
- Leaves from 1 sprig fresh mint, chopped
- Sugar
- 6-8 cups cooked white rice
John's Busters and Grits
By norsegal8
Preheat a deep-fryer with the peanut oil to 350 degrees F
- 1 quart canola oil, for frying
- 1/2 cup milk
- 4 eggs, beaten
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoons Creole spice
- 1 quart water
- 1 cup fine-ground white corn grits (recommended: McEwens)
- 6 tablespoons butter
- 4 tablespoons mascarpone cheese
- Salt and freshly ground black pepper
- 6 small soft-shell blue crabs, cleaned and trimmed
- 1 cup Crab Pan Sauce, recipe follows
- 3 cloves garlic, minced
- 1 green onion, chopped
- 2 dashes hot sauce (recommended: Tabasco)
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup minced fennel bulb
- 1 teaspoon crushed red pepper flakes
- 1 sprig fresh thyme, leaves chopped
- 1 sprig fresh tarragon, leaves chopped
- 1 bay leaf
- 1 cup heavy cream
- 1/2 cup dry vermouth
- 1 cup crab stock
- Salt and freshly ground black pepper
Mushroom Risotto - ATK
By norsegal8
Cremini mushrooms are sometimes sold as baby bella mushrooms
- 2 bay leaves
- 6 sprigs fresh thyme
- 4 sprigs fresh parsley leaves
- 1 ounce dried porcini mushrooms, rinsed in mesh strainer under running water
- 3 1/2 cups low-sodium chicken broth
- 2 teaspoons soy sauce
- 6 tablespoons unsalted butter
- 1 1/4 pounds cremini mushrooms, wiped clean with a paper towel, stems discarded, and caps cut into fourths if small or sixths if medium or large
- 2 medium onions, chopped fine (2 cups)
- Salt
- 3 medium cloves garlic, pressed through garlic press or minced (about 1 tablespoon)
- 1 pound Arborio rice (2 1/8 cups)
- 1 cup dry white wine or dry vermouth
- 2 ounces Parmesan cheese, finely grated (about 1 cup)
- 2 tablespoons chopped fresh parsley leaves
- Ground black pepper