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Recipes
Crisp Asian Salmon with Bok Choy and Rice Noodles. - F&W
By norsegal8
Step 1 In a medium saucepan, bring the broth, water, mirin, soy sauce, vinegar, ginger, garlic and sugar to...
- 4 cups low-sodium chicken broth
- 2 cups water
- 1/4 cup mirin
- 1/4 cup low-sodium soy sauce
- 1/4 cup rice wine vinegar
- 2 tablespoons minced fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon sugar
- 8 ounces rice vermicelli, broken into 4-inch lengths
- 2 tablespoons vegetable oil
- 6 center-cut salmon fillets with skin (about 6 ounces each)
- Salt
- 1 pound baby bok choy, cut into thin wedges
- 2 scallions, thinly sliced
Popovers - Barefoot Contessa
By norsegal8
Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved
- 1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
- 1 1/2 cups flour
- 3/4 teaspoon kosher salt
- 3 extra-large eggs, at room temperature
- 1 1/2 cups milk, at room temperature
Gulf Shrimp and Sing Qua Stir-Fry
By norsegal8
Sing qua is the Cantonese name for a variety of squash with a ridged exterior and a mild flavor similar to zucchini
- 1 pound sing qua (Chinese okra), peeled and sliced into 1/2-inch thick slices (on the diagonal)
- 12 ounces medium-sized shrimp, peeled and halved lengthwise
- 1/2 cup + 1 tablespoon canola oil
- 2 teaspoons fish sauce
- 1 teaspoon cornstarch
- 1/8 teaspoon black pepper
- 10 strands finely julienned fresh ginger
- 1 teaspoon minced garlic
- 1 1/2 tablespoons rice wine
- 1/8 teaspoon kosher salt
Lemon Chicken with Broccoli & Bow Ties
By norsegal8
Directions For the chicken, whisk together the lemon juice, olive oil, 2 teaspoons salt, 1 teaspoon pepper, and th...
- 3/4 cup freshly squeezed lemon juice (4 lemons)
- 3/4 cup good olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh thyme leaves
- 2 pounds boneless chicken breasts, halved and skin removed
- 8 cups broccoli florets (4 heads)
- 1/2 pound farfalle (bow tie) pasta
- 2 tablespoons unsalted butter
- 1/4 cup good olive oil
- 1 teaspoon minced garlic
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup toasted pine nuts
- 1/4 cup freshly grated Parmesan cheese
Pastry Cream
By norsegal8
This is the delicious custard filling you'll find in eclairs, napoleons or Boston Cream Pie
- 3 cups whole milk
- 1/2 cup sugar*
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 1/4 cup cornstarch
- 1 tablespoon unbleached, all-purpose flour
- 4 large egg yolks
- 4 tablespoons butter
- 1 cup heavy cream, whipped to soft peaks
Mediterranean Bruschetta
By norsegal8
Place a grill pan over medium-high heat or preheat a gas or charcoal grill
- 1 pound ciabatta bread loaf, cut into 1/2-inch wide slices (about 16)
- 1/4 cup olive oil
- 1 lemon, juiced (about 3 tablespoons)
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1 (15-ounce) container whole milk ricotta cheese
- 2 large tomatoes, seeded and diced (about 2 cups)
- 3 tablespoons finely chopped fresh mint leaves, plus more for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Blueberry-Nectarine Pie
By norsegal8
A picture-perfect double-crusted pie, its rim crimped and decorated with the back of a fork, its top golden brown, ...
- The Filling
- 3 cups fresh blueberries
- 2 cups sliced nectarines
- 3/4 cup sugar
- 1 1/2 tablespoons all-purpose flour
- Large pinch of grated lemon zest
- 2 teaspoons fresh lemon juice
- The Crust
- 1/2 recipe Flaky Pie Dough
- 1 tablespoon unsalted butter, cut into bits
- 1 large egg beaten with 1 tablespoon cold water, for egg wash
- Crystal or turbinado sugar, for sprinkling
- Makes 6 - 8 servings
Pasta with Tomato and Almond Pesto - ATK
By norsegal8
1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 min...
- 1/4 cup slivered almonds
- 12 ounces cherry or grape tomatoes (about 2 1/2 cups)
- 1/2 cup packed fresh basil leaves
- 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
- 1 small pepperoncini (hot peppers in vinegar), stemmed, seeded, and minced (about 1/2 teaspoon) (see note)
- Table salt
- pinch red pepper flakes (optional)
- 1/3 cup extra-virgin olive oil
- 1 pound pasta, preferably linguine or spaghetti
- 1 ounce Parmesan cheese, grated (about 1/2 cup), plus extra for serving
Pere Roux Cake
By norsegal8
1.Preheat the oven to 350°
- Cake
- 2 3/4 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup solid vegetable shortening (6 ounces)
- 2 1/4 cups sugar
- 1 1/2 cups skim milk
- 7 large egg whites, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- Filling
- 2 sticks unsalted butter
- 1 3/4 cups lightly packed light brown sugar
- 1/2 teaspoon cinnamon
- 6 overripe bananas, coarsely mashed
- 1/2 cup plus 2 tablespoons Meyers's dark rum
- Frosting
- 2 sticks unsalted butter, softened
- 1 1/2 cups confectioners' sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1/4 pound cream cheese, softened
- 1 4-ounce block room-temperature white chocolate for chocolate curls
Fried Rice with Peas and Bean Sprouts - ATK
By norsegal8
1. Combine oyster sauce and soy sauce in small bowl; set aside
- 1/4 cup oyster sauce
- 1 tablespoon soy sauce
- 3 tablespoons peanut oil or vegetable oil
- 2 large eggs, beaten lightly
- 1 cup frozen peas (preferably baby peas), thawed
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 6 cups cooked white rice (cold), large clumps broken up with fingers
- 1 cup bean sprouts (about 2 1/2 ounces)
- 5 medium scallions, sliced thin (about 1/2 cup)