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Recipes
French Macarons. - F&W
By norsegal8
Step 1 Make the Macarons Preheat the oven to 325º
- 1 cup confectioners' sugar
- 3/4 cup almond flour
- 2 large egg whites, at room temperature
- 5 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- Few drops of orange gel food coloring (optional)
- 4 tablespoons butter, softened
- 4 tablespoons confectioners' sugar
- 1 teaspoon orange zest
- 3 tablespoons fresh orange juice
- 1/2 teaspoon sea salt
Jumbo Stuffed Shrimp
By norsegal8
You'll end up with a lot of stuffing, but this dish is all about overstuffing the shrimp
- 2 tablespoons butter
- 2 shallots, minced
- 1 clove garlic, minced
- 1 stalk celery, minced
- 2 tablespoons flour
- 1/2 pound medium shrimp, peeled and chopped
- 1/2 pound crabmeat, picked over
- 1 green onion, chopped
- 1/2 cup basic shrimp stock
- 1/2 cup fresh bread crumbs
- 1 teaspoon sambat chili paste
- salt
- pepper
- 1/2 cup dried bread crumbs
- 1/4 cup Parmesan cheese
- 1/3 cup olive oil
- leaves from 1 sprig of thyme
- 18 jumbo shrimp
Bittersweet Chocolate Sauce
By norsegal8
Place the semisweet and unsweetened chocolate in a medium bowl
- 4 ounces semisweet chocolate, coarsely chopped
- 4 ounces unsweetened chocolate, coarsely chopped
- 2 cups heavy cream
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder, sifted
- 2 tablespoons dark crème de cacao
- 1 teaspoon vanilla
Tiramisu - ATK
By norsegal8
Brandy and even whiskey can stand in for the dark rum
- 2 1/2 cups strong black coffee, room temperature
- 1 1/2 tablespoons instant espresso powder
- 9 tablespoons dark rum
- 6 large egg yolks
- 2/3 cup sugar
- 1/4 teaspoon table salt
- 1 1/2 pounds mascarpone cheese
- 3/4 cup heavy cream (cold)
- 14 ounces ladyfingers (42 to 60, depending on size)
- 3 1/2 tablespoons cocoa, preferably Dutch-processed
- 1/4 cup semisweet or bittersweet chocolate, grated (optional)
Beef Stock - Charles Phan
By norsegal8
At the restaurants, we use a variety of different beef bones for our stock because we think the combination gi...
- 1 large yellow onion, unpeeled
- 3-inch piece fresh ginger
- 2 lbs. Oxtails, cut into 2- to 3-inch pieces
- 2 lbs. beef neck bones
- 2 lbs. beef shank bones
- 2 lbs. beef marrow bones
- 1 ounce light brown palm sugar
- 1 tablespoon kosher salt
- 1 teaspoon ground white pepper
- 3-inch piece Chinese cinnamon
- 1 whole star anise pod
- 1 whole clove
- 1 black cardamom pod
Thin-Crust Pizza - ATK
By norsegal8
Our preferred brand of whole-milk mozzarella is Dragone
- Dough
- 3 cups (16 1/2 ounces) bread flour, plus more for work surface (see note)
- 2 teaspoons sugar
- 1/2 teaspoon instant or rapid-rise yeast
- 1 1/3 cups ice water (about 10 1/2 ounces) (see note)
- 1 tablespoon vegetable oil, plus more for work surface
- 1 1/2 teaspoons table salt
- Sauce
- 1 (28-ounce) can whole peeled tomatoes, drained and liquid discarded
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon red wine vinegar
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1 teaspoon table salt
- 1 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- Cheese
- 1 ounce finely grated Parmesan cheese (about 1/2 cup)
- 8 ounces whole milk mozzarella, shredded (about 2 cups) (see note)
Checkerboard Cookies
By norsegal8
MIX THE VANILLA DOUGH With an electric mixer fitted with the paddle attachment, cream the butter on medium speed u...
- FOR THE VANILLA DOUGH:
- 3/4 cup unsalted butter, softened
- 1/2 teaspoon salt
- 1 cup powdered sugar
- 1 1/2 ounce finely ground almonds
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- FOR THE CHOCOLATE DOUGH:
- 3/4 cup unsalted butter softened
- 1/2 teaspoon salt
- 1 cup powdered sugar
- 1 ounce finely ground almonds
- 1/4 cup cocoa powder
- 1 large egg yolk, at room temperature
- 2 cups all-purpose flour
- FOR THE EGG WASH:
- 1 large egg
- 1 tablespoon water
Limoncello Tiramisu - Lidia
By norsegal8
Limoncello Tiramisù (Tiramisù al Limoncello) One of the best things about tiramisù is its versatility: though th...
- 5 6 5 6 5 or 6 lemons
- 5 6 5 6 5 or 6 lemons
- 5 6 5 6 5 or 6 lemons
- 5 5 5 large eggs
- 5 5 5 large eggs
- 5 5 5 large eggs
- 1 1 1 cup sugar
- 1 1 1 cup sugar
- 1 1 1 cup sugar
- 1 1/2 1 1/2 1/2 cups limoncello liqueur
- 1 1/2 1 1/2 1/2 cups limoncello liqueur
- 1 1/2 1 1/2 1/2 cups limoncello liqueur
- 1 1 1 cup water
- 1 1 1 cup water
- 1 1 1 cup water
- 1 1 1 pound (2 cups) mascarpone, at room temperature
- 1 1 1 pound (2 cups) mascarpone, at room temperature
- 1 1 1 pound (2 cups) mascarpone, at room temperature
- 40 40 40 ladyfingers (preferably imported), or more as needed
- 40 40 40 ladyfingers (preferably imported), or more as needed
- 40 40 40 ladyfingers (preferably imported), or more as needed
- 2 to 2 to 3/4 or more of the lemons, using afine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and the other lemons to get 3/4 cup of fresh lemon juice.
- 2 to 2 to 3/4 or more of the lemons, using afine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and the other lemons to get 3/4 cup of fresh lemon juice.
- 2 to 2 to 3/4 or more of the lemons, using afine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and the other lemons to get 3/4 cup of fresh lemon juice.
Cheese Soufflé
By norsegal8
1. Preheat the oven to 375 degrees F
- 1/4 cup(s) freshly grated Parmigiano-Reggiano cheese
- 2 tablespoon(s) freshly grated Parmigiano-Reggiano cheese
- 3 tablespoon(s) unsalted butter
- 3 tablespoon(s) all-purpose flour
- 1 1/4 cup(s) heavy cream
- 4 large eggs, separated
- 3 large egg whites
- 3 tablespoon(s) dry sherry
- 6 ounce(s) (2 packed cups) shredded Gruyère cheese
- 2 tablespoon(s) sour cream
- 1 1/4 teaspoon(s) kosher salt
- 1 teaspoon(s) Dijon mustard
- 1/2 teaspoon(s) dry mustard
- 1/4 teaspoon(s) cayenne pepper
- 1/4 teaspoon(s) cream of tartar
Mike-High Chocolate Cake
By norsegal8
Cooks' notes: ·Cake layers can be made 2 days ahead (but not split horizontally) and kept, wrapped tightly, at roo...
- For cake
- 5 ounces fine-quality unsweetened chocolate, chopped
- 2 1/4 sticks unsalted butter, softened
- 2 3/4 cups sifted cake flour (not self-rising; sift before measuring)
- 1/4 cup unsweetened cocoa powder (not Dutch-process)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, at room temperature 30 minutes
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 1/2 teaspoons pure vanilla extract
- 2 cups sour cream
- For frosting
- 1 cup sugar
- 6 tablespoons all-purpose flour
- 6 tablespoons unsweetened cocoa powder (not Dutch-process)
- 1 1/2 cups whole milk
- 4 ounces fine-quality unsweetened chocolate, finely chopped
- 1 tablespoon pure vanilla extract
- 6 sticks (1 1/2 pound) unsalted butter, at room temperature
- Equipment: 2 (8- by 2-inch) round cake pans