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Recipes
Crepes Suzette
By norsegal8
It takes a few crêpes to get the heat of the pan right; your first two or three will almost inevitably be unusable
- Crêpes
- 3 large eggs
- 1 1/2 cups whole milk (see note above)
- 1/2 cup water
- 1 1/2 cups unbleached all-purpose flour ( 7 1/2 ounces)
- 2 tablespoons Cognac
- 3 tablespoons sugar
- 1/2 teaspoon table salt
- 5 tablespoons unsalted butter, melted, plus extra for brushing pan
- Orange Sauce
- 4 tablespoons Cognac
- 6 tablespoons unsalted butter, cut into 6 pieces
- 4 tablespoons sugar
- 1 tablespoon grated orange zest
- 1 1/4 cups fresh orange juice from 3 to 4 large oranges
- 2 tablespoons orange liqueur, preferably triple sec
Shrimp Fried Rice
By norsegal8
If you forget to thaw the shrimp in the morning, set the bag in a large bowl filled with cold water
- 2 tablespoons vegetable oil, divided
- 12 ounces peeled deveined small shrimp, thawed if frozen
- Kosher salt
- 8 scallions, whites chopped, greens thinly sliced
- 2 garlic cloves, chopped
- 1 tablespoon finely chopped peeled ginger
- 3 cups cold cooked white rice
- 2 large eggs, beaten to blend
- 1/2 cup frozen edamame, thawed
- 1/2 cup frozen peas, thawed
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon toasted sesame oil
Praline Brioche Cake
By norsegal8
The first time I encountered brioche as a cake was at LeNotre's school in Plaisir, France
- SPECIAL EQUIPMENT NEEDED
- 2-inch high expandable flan ring and an 8-inch cardboard round. Or an 8-inch loose-bottom or springform pan fitted with cardboard rounds until the correct depth is obtained.
- Pastry bag and #22 star tube
- CAKE COMPONENTS
- 1 recipe La Brioche Cake trimmed to 7 inches by 1 1/2 inches to 1 3/4 inches
- 1 recipe Rum Syrup
- 1/2 recipe Praline Silk Meringue Buttercream or 1 recipe Creme Ivoire Praline
- 1/2 cup skinned and toasted hazelnuts. Reserve 24 whole nuts for the garnish and coarsely chop the remainder.
Tourte Milanese
By norsegal8
Big, bold and beautiful
- 1 pound puff pastry, chilled
- 10 large eggs
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 teaspoons snipped fresh tarragon
- salt
- black pepper
- 3 tablespoons unsalted butter
- THE FILLING
- 6 large red bell peppers
- salt and pepper
- 1 1/2 pounds spinach, trimmed and washed
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg
- 3 tablespoons heavy cream (optional)
- 8 ounces Swiss cheese, thinly sliced
- 8 ounces smoked ham, thinly sliced
- 1 large egg beaten with 1 tablespoon water and a pinch of salt, for egg wash
Crispy Oven-Fried Chicken
By norsegal8
For those who like breast meat, use a whole cut-up chicken instead of drumsticks and thighs
- 1/4 cup vegetable oil
- 1 box plain Melba toast (about 5 ounces), processed to sand and pebble texture (see illustration 1 of "Coating the Chicken")
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 3/4 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 4 chicken leg quarters, separated into drumsticks and thighs, skin removed, and patted dry with paper towels
Buttermilk Crumb Muffins
By norsegal8
These sweet, tender muffins have a light, open crumb, rather like a soft, moist butter cake
- 2 1/2 cups unbleached all-purpose flour
- 2 cups (packed) light brown sugar
- 2/3 cup solid vegetable shortening
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon grated nutmeg
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs, well-beaten
Herbed Roast Turkey
By norsegal8
If you have the time and the refrigerator space, air-drying produces extremely crisp skin and is worth the effort
- Turkey and Brine
- 2 cups table salt
- 1 turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets and neck reserved for gravy (if making), and tailpiece removed
- Herb Paste
- 1 1/4 cups chopped fresh parsley leaves (roughly chopped)
- 4 teaspoons minced fresh thyme leaves
- 2 teaspoons chopped fresh sage leaves (roughly chopped)
- 1 1/2 teaspoons minced fresh rosemary
- 1 medium shallot, minced (about 3 tablespoons)
- 2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
- 3/4 teaspoon grated lemon zest, from 1 lemon
- 3/4 teaspoon table salt
- 1 teaspoon ground black pepper
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
Strawberry Scones
By norsegal8
1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 4 cups plus 1 tablespoon all-purpose flour
- 2 tablespoons sugar, plus additional for sprinkling
- 2 tablespoons baking powder
- 2 teaspoons salt
- 3/4 pound cold unsalted butter, diced
- 4 extra-large eggs, lightly beaten
- 1 cup cold heavy cream
- 3/4 cup small-diced dried strawberries
- 1 egg beaten with 2 tablespoons water or milk, for egg wash
Italian S'mores
By norsegal8
Recipe courtesy Giada De Laurentiis
- 1 baguette, cut into 24 (1/2-inch thick) slices
- 3 tablespoons butter, melted
- 3 tablespoons sugar
- 2 (3-ounce) bars gianduja chocolate or semisweet chocolate with hazelnuts, broken along the indentations into 24 pieces
- 24 large marshmallows
Fastest Cinnamon Buns
By norsegal8
Heat the oven to 400°F
- For the filling:
- 3/4 cup cottage cheese (4% milk fat)
- 1/3 cup buttermilk
- 1/4 cup granulated sugar
- 2 oz. (4 Tbs.) unsalted butter, melted
- 1 tsp. pure vanilla extract
- 9 oz. (2 cups) unbleached all-purpose flour; more for rolling
- 1 Tbs. baking powder
- 1/2 tsp. table salt
- 1/4 tsp. baking soda
- 3/4 oz. (1-1/2 Tbs.) unsalted butter, melted
- 2/3 cup packed light or dark brown sugar
- 1-1/2 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1/4 tsp. ground cloves
- 1 cup (4 oz.) chopped pecans
- For the glaze:
- 2-1/2 oz. (scant 2/3 cup) confectioners' sugar
- 2 to 3 Tbs. cold whole or low-fat milk
- 1 tsp. pure vanilla extract