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Recipes
White Chili with Avocado Cream
By norsegal8
Try this recipe for a flavorful and satisfying white chicken chili
- 1 serrano chile
- 1 jalapeño pepper
- 1 medium onion, peeled and halved
- Cooking spray
- 4 cups unsalted chicken stock, divided
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons adobo sauce
- 1 chipotle chile, canned in adobo sauce
- 2 (15-ounce) cans unsalted cannellini beans, rinsed, drained, and divided
- 5 1/2 teaspoons olive oil
- 8 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 3/4 teaspoon ground coriander
- 1 pound ground pork
- 2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
- 3 cups fresh white corn kernels
- 1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
- 1 cup half-and-half
- 3/4 cup chopped fresh cilantro, divided
- 1/3 cup plus 1 1/2 teaspoons fresh lime juice, divided
- 2 3/8 teaspoons kosher salt, divided
- 1 medium ripe peeled avocado
- 1/3 cup light sour cream
- 3/4 cup diced tomatillo
Tare (Soy Basting Sauce)
By norsegal8
Recipes & Menus | recipes Tare (Soy Basting Sauce) Try this basting sauce on more than yakitori: Brush on grilled...
- 1/2 cup low-salt chicken broth
- 1/4 cup mirin (sweet Japanese rice wine)
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons sake
- 3/4 teaspoon (packed) light brown sugar
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, crushed
- 1 scallion, chopped
- 1 1-inch-piece peeled ginger (1/4 ounce), sliced
Garlic & Rosemary Roast Pork Loin
By norsegal8
Step 1 In a small bowl, stir 1/4 cup of the olive oil with the garlic, rosemary, salt and pepper
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 8 large garlic cloves, chopped
- 1 bunch of rosemary, leaves only, coarsely chopped (1/2 cup)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 pounds center-cut pork loin
Floating Islands with Spun Sugar - Mary Berry
By norsegal8
Directions To prepare the poaching liquid (and what will become the crème anglaise), heat the milk and cream in a ...
- For the crème anglaise
- 300 ml/10 1/2fl oz whole milk
- 300 ml/10 1/2fl oz double cream
- 1 tsp vanilla bean paste
- 6 free-range eggs, yolks only
- 100 g/3 1/2oz caster sugar
- For the meringues
- 6 free-range eggs, whites only
- 150 g/5 1/2oz caster sugar
- For the spun sugar
- 100 g/3 1/2oz caster sugar
Roasted Fennel with Red Onions and Carrots
By norsegal8
Drizzle a tablespoon of balsamic vinegar over the vegetables during the last minutes of roasting to highlight their...
- 1 large bulb fennel or 2 small bulbs fennel (about 1 1/2 pounds), stems, fronds, and base trimmed (see illustrations 1 and 2)
- 1 medium red onion, peeled and cut lengthwise into 8 wedges
- 2 medium carrots, peeled, halved lengthwise, and cut into 2-inch lengths
- 2 tablespoons olive oil
- Table salt
- 1 tablespoon balsamic vinegar
Spinach Salad with Orange Vinaigrette
By norsegal8
Preheat the oven to 350 degrees
- 6 slices prosciutto
- 2 oranges, zested
- 2 small oranges, juiced
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. honey
- 1 clove garlic, peeled
- 3/4 tsp. salt
- 3/4 tsp. pepper
- 3/4 cup olive oil
- 10 to 12 ounces washed spinach
Croque Monsieur
By norsegal8
2004, Barefoot in Paris, All Rights Reserved
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups hot milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Pinch nutmeg
- 12 ounces Gruyere, grated (5 cups)
- 1/2 cup freshly grated Parmesan
- 16 slices white sandwich bread, crusts removed
- Dijon mustard
- 8 ounces baked Virginia ham, sliced but not paper thin
Slow Cooker Chicken Noodle Soup
By norsegal8
Most slow-cooker chicken noodle soup recipes are watery graves for tough, stringy chicken
- 6 bone-in, skin-on chicken thighs (about 3 pounds)
- Salt and pepper
- 1 tablespoon unsalted butter
- 6 carrots, peeled and sliced into 1/2-inch rounds
- 4 celery ribs, sliced
- 2 onions, chopped
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 12 cups low-sodium chicken broth
- 2 bay leaves
- 4 bone-in, skin-on split chicken breasts (about 3 pounds)
- 2 cups cooked egg noodle
- 1 cup frozen peas, thawed
- 2 tablespoons minced fresh parsley
Norwegian Cinnamon Wreath (Klippekrans)
By norsegal8
In a large bowl, dissolve the yeast in the warm water; let stand for 5 minutes
- FILLING:
- 2 packages active dry yeast
- 1 cup warm water (105 to 115 degrees)
- 1/2 cup melted butter
- 1/2 cup sugar
- 3 slightly beaten eggs
- 1 teaspoon salt
- 1 teaspoon cardamom
- 4 1/2 to 5 cups all-purpose flour
- 1/2 cup softened butter
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
- 1 cup raisins
- GLAZE:
- 1 egg
- 2 tablespoons milk
Light Whipped Ganache Filling and Frosting
By norsegal8
This ganache has double the weight of cream to chocolate
- 8 ounces Bittersweet chocolate*
- 2 cups heavy cream
- 1/2 teaspoon vanilla
- My favorite sweetness balance is 4 ounces semisweet chocolate and 4 ounces extra bittersweet. If I am planning a very sweet topping such as Chocolate Praline Sheets, I use all bittersweet.