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Recipes
Maple-Orange Mashed Sweet Potatoes
By norsegal8
Cutting the sweet potatoes into slices of even thickness is important in getting them to cook at the same rate
- 4 tablespoons unsalted butter, cut into 4 pieces
- 2 tablespoons heavy cream
- 1/2 teaspoon table salt
- 1 teaspoon granulated sugar
- 2 pounds sweet potatoes (about 2 large or 3 medium-small potatoes), peeled, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices
- pinch ground black pepper
- 2 tablespoons maple syrup
- 1/2 teaspoon grated orange zest
Traditional Lasagna
By norsegal8
1. In a skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain
- 1 pound ground beef
- 3 /4 pound bulk pork sausage
- 3 cans (8 ounces each) tomato sauce
- 2 cans (6 ounces each) tomato paste
- 2 garlic cloves, minced
- 2 teaspoons sugar
- 1 teaspoon Italian seasoning
- 1 /2 to 1 teaspoon salt
- 1 /4 to 1/2 teaspoon pepper
- 3 large Nellie’s Free Range Eggs
- 3 tablespoons minced fresh parsley
- 3 cups 4% small-curd cottage cheese
- 1 carton (8 ounces) ricotta cheese
- 1 /2 cup grated Parmesan cheese
- 9 lasagna noodles, cooked and drained
- 6 slices provolone cheese (about 6 ounces)
- 3 cups shredded part-skim mozzarella cheese, divided
Baileys Cheesecake
By norsegal8
Preheat oven to 325º and butter an 8" or 9" springform pan
- For the Crust:
- 4 tbsp. butter, melted, plus more for pan
- 26 Oreo cookies
- pinch of kosher salt
- For the Cheesecake:
- 4 8 oz. bars cream cheese, softened 1 1/2 c. sugar 1/4 c. cornstarch
- 4 large eggs
- 2/3 c. Baileys Irish Cream
- 1 tsp. pure vanilla extract
- For the Ganache:
- 2/3 c. heavy cream
- 2 c. semisweet chocolate chips
Apple-Mint Rack of Lamb
By norsegal8
Watch how to make this recipe
- 2 tablespoons whole black peppercorns
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 2 teaspoons chopped fresh oregano
- 4 cloves garlic, minced
- 1/2 cup olive oil
- Pinch kosher salt
- 2 Frenched racks of lamb
- 2 tablespoons kosher salt
- Olive oil, for grilling
- Apple-Mint Compote, recipe follows, for serving
- 1/2 cup brown sugar
- 1 tablespoon light corn syrup
- 1 Granny Smith apple, diced into 1/4-inch cubes
- 1/4 cup firmly packed fresh mint leaves
- 1 tablespoon apple cider vinegar
- Kosher salt
Homemade Muesli with Red Berries
By norsegal8
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 1/3 cup quick-cooking oatmeal (recommended: McCann's)
- 1 1/2 tablespoons coarsely chopped toasted hazelnuts
- 2 tablespoons granola with raisins
- Pinch kosher salt
- 1/3 cup hottest tap water
- 1 tablespoon honey
- 4 large ripe strawberries, hulled and sliced
- 6 to 8 fresh raspberries
- 2 teaspoons sugar
- Greek yogurt (recommended: Fage Total, for serving
Guacamole - Barefoot Contessa
By norsegal8
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 4 ripe Hass avocados
- 3 tablespoons freshly squeezed lemon juice (1 lemon)
- 8 dashes hot sauce (recommended: Tabasco)
- 1/2 cup small-diced red onion (1 small onion)
- 1 large garlic clove, minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 medium tomato, seeded, and small-diced
Winter Squash Soup
By norsegal8
2004, Barefoot in Paris, All Rights Reserved
- 2 tablespoons unsalted butter
- 1 tablespoon good olive oil
- 2 cups chopped yellow onions (2 onions)
- 1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
- 1 1/2 pounds butternut squash, peeled and cut in chunks
- 3 cups homemade chicken stock or canned broth
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup half - and - half
- Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)
Seafood Stew
By norsegal8
Copyright 2004, Barefoot in Paris, All Rights Reserved
- 3 tablespoons good olive oil
- 1 1/2 cups chopped yellow onions (2 small)
- 2 cups large-diced small white potatoes
- 2 cups chopped fennel (1 large bulb)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups good white wine
- 1 (28-ounce) can plum tomatoes, chopped
- 1 quart Seafood Stock, recipe follows, or store-bought fish stock
- 1 tablespoon chopped garlic (3 cloves)
- 1 teaspoon saffron threads
- 1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
- 1 pound each halibut and bass fillets, cut in large chunks
- 24 mussels, cleaned
- 3 tablespoons Pernod
- 1 teaspoon grated orange zest
- Toasted baguette slices, buttered and rubbed with garlic
- 2 tablespoons good olive oil
- Shells from 1 pound large shrimp
- 2 cups chopped yellow onions (2 onions)
- 2 carrots, unpeeled and chopped
- 3 stalks celery, chopped
- 2 cloves garlic, minced
- 1 1/2 quarts water
- 1/2 cup good white wine
- 1/3 cup tomato paste
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 10 sprigs fresh thyme, including stems
Authentic Brioche
By norsegal8
True brioche—the classic French yeast bread that’s rich and golden with butter and eggs, boasting a paper-thin ...
- 1 lb. 2 oz. (4 cups) unbleached all-purpose flour
- 1/3 cup granulated sugar
- 1/2 oz. (4-1/2 tsp.) active dry yeast, preferably Red Star brand
- 1/2 oz. (2 tsp.) table salt, plus a pinch for the egg wash
- 4 large eggs, at room temperature, plus 2 large eggs and 1 large egg yolk for the egg wash
- 4 oz. (1/2 cup) whole milk, at room temperature
- 8 oz. (1 cup) unsalted butter, cut into 16 pieces, slightly softened; more for the pans
Marinara Sauce - Giada
By norsegal8
IN A LARGE POT, heat the oil over medium-high flame
- 1/2 Cup olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, peeled and finely chopped
- 1/2 tsp sea salt, plus more to taste
- 1/2 tsp. black pepper
- 2 (32-ounce) cans crushed tomatoes
- 2 bay leaves