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Recipes
Spaghetti with Arugula Pesto and Seared Jumbo Shrimp
By norsegal8
Recipe courtesy Giada De Laurentiis
- 2 cups fresh arugula
- 1 garlic clove
- 1/2 cup plus 2 tablespoons olive oil
- 1/2 cup freshly grated Parmesan
- Salt and freshly ground black pepper
- 1 pound jumbo shrimp
- 1 pound spaghetti
- Lemon zest, for garnish
- 10 parsley leaves, chopped, for garnish
Grilled Tuna With Basil Pesto
By norsegal8
Recipe courtesy Giada De Laurentiis
- 2 (2-inch thick) tuna steaks (about 1 pound each)
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, peeled
- 2 cups fresh basil leaves
- 1/4 cup toasted pine nuts
- Salt and freshly ground black pepper
- 1/2 cup - 3/4 cup extra-virgin olive oil
- 1/2 cup grated Parmesan
- 2 tablespoons lemon juice
Cheese and Tomato Galette
By norsegal8
This rustic tart has the look of a Mediterranean pizza
- 1/2 recipe Galette Dough
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup fresh basil leaves, cut into chiffonade (finely shredded) or torn
- 2 to 3 ripe plum tomatoes, cut into 1/4-inch-thick slices
French Chicken in a Pot - ATK
By norsegal8
The cooking times in the recipe are for a 4 1/2- to 5-pound bird
- 1 whole roasting chicken (4 1/2 to 5 pounds), giblets removed and discarded, wings tucked under back (see note)
- 2 teaspoons kosher salt or 1 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 small onion, chopped medium (about 1/2 cup)
- 1 small stalk celery, chopped medium (about 1/4 cup)
- 6 medium garlic cloves, peeled and trimmed
- 1 bay leaf
- 1 medium sprig fresh rosemary (optional)
- 1/2 - 1 teaspoon juice from 1 lemon
Thai Grilled Chicken with Spicy, Sweet and Sour Dipping Sauce - ATK
By norsegal8
For even cooking, the chicken breasts should be of comparable size
- Chicken and Brine
- 1/2 cup granulated sugar
- 1/2 cup table salt
- 4 split bone-in, skin-on chicken breasts, about 12 ounces each (see note)
- Dipping Sauce
- 1 teaspoon red pepper flakes
- 3 small cloves garlic, minced or pressed through garlic press (1 1/2 teaspoons)
- 1/4 cup distilled white vinegar
- 1/4 cup lime juice from 2 to 3 limes
- 2 tablespoons fish sauce
- 1/3 cup granulated sugar
- Rub
- 12 medium cloves garlic, minced or pressed through garlic press (1/4 cup)
- 2 inch piece fresh ginger, minced (about 2 tablespons)
- 2 tablespoons ground black pepper
- 2 tablespoons ground coriander
- 2/3 cup chopped fresh cilantro leaves
- 1/4 cup lime juice from 2 to 3 limes
- 2 tablespoons vegetable oil, plus more for grill grate
Morning Glory Muffins
By norsegal8
This recipe, a throwback to the "back to the land"'60s, brings together all kinds of fruits and vegetables in an ea...
- 1/2 cup raisins
- 2 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
- 1 cup brown sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups peeled and grated carrots
- 1 large tart apple, peeled, cored, and grated (or leave the peel on; your choice)
- 1/2 cup shredded coconut, sweetened or unsweetened
- 1/2 cup chopped walnuts
- 1/3 cup sunflower seeds or wheat germ, optional
- 3 large eggs
- 2/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/4 cup orange juice
The Ultimate Crab Cakes
By norsegal8
Make the crab cakes first so they have time to firm up in the refrigerator before you cook them
- Garlic Aioli with Celery Root:
- Extra-virgin olive oil
- 1 onion, finely minced
- 4 garlic cloves, finely minced
- 1 1/2 pounds jumbo lump crabmeat
- 1 1/2 cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor)
- 2 tablespoons mayonnaise, plus more if needed
- 1 large egg white
- 1/2 lime, juiced
- 1/4 cup freshly chopped cilantro leaves, plus whole leaves, for garnish
- Kosher salt and freshly cracked black pepper
- 1 recipe Garlic Aioli with Celery Root, for serving, recipe follows
- Lemon wedges, for garnish
- 2 cloves garlic
- 1/2 cup sour cream
- 1 cup mayonnaise
- 1 tablespoon celery seed
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 About 2 cups shredded celery root, shredded using the grater attachment of a food processor or a mandoline
- 2 tablespoons freshly chopped chives
- Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.
- Place the paste a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives.
Sourdough Starter - CI
By norsegal8
It’s okay to occasionally miss a daily feeding in step 2, but don’t let it go for more than 48 hours
- 4 1/2 cups (24 3/4 ounces) whole-wheat flour
- 5 cups (25 ounces) all-purpose flour, plus extra for maintaining starter
- Water, room temperature
Buttermilk Doughnuts
By norsegal8
There are two variations on this recipe, (see related recipes)
- 3 1/2 cups unbleached all-purpose flour, plus extra for surfaces
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon table salt
- 1 1/2 teaspoons fresh grated nutmeg
- 3/4 cup buttermilk
- 4 tablespoons unsalted butter, melted
- 2 large eggs
- 1 egg yolk
- 6 cups vegetable shortening for frying
Alcatra - Portugese Beef Stew - ATK
By norsegal8
Beef shank is sold both long-cut and crosscut (with and without bones)
- 3 pounds boneless long-cut beef shanks
- Salt and pepper
- 5 garlic cloves, peeled and smashed
- 5 allspice berries
- 4 bay leaves
- 1 1/2 teaspons peppercorns
- 2 large onions, halved and sliced
- 2 1/4 cups dry white wine
- 1/4 teaspoon ground cinnamon
- 8 ounces Spanish-style chorizo sausage, cut into 1/4-inch-thick rounds