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Recipes
Pan-Seared Sesame-Crusted Tuna - ATK
By norsegal8
Most members of the test kitchen staff prefer their tuna steaks rare to medium-rare; the cooking times given in the...
- 3/4 cup sesame seeds
- 4 tuna steaks, 8 ounces each and about 1 inch thick
- 2 tablespoons vegetable oil
- Salt and ground black pepper
Cranberry-Orange Whole Grain Muffins
By norsegal8
These tender muffins, studded with cranberries and nuts and scented with orange are 100% whole-grain, and they tast...
- Muffins
- 1 1/2 cups (6 ounces) King Arthur Traditional Whole Wheat Flour or King Arthur 100% White Whole Wheat Flour
- 3/4 cup (2 5/8 ounces) quick-cooking oats
- 1/4 cup (1 3/4 ounces) buttermilk powder or nonfat dry milk
- 2/3 cup (4 5/8 ounces) sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen cranberries,* chopped
- 1/2 cup (2 ounces) chopped pecans or walnuts (optional)
- 1 tablespoon orange zest (finely grated orange peel)
- 2 large eggs
- 3/4 cup (6 ounces) milk
- 1/3 cup (2 1/4 ounces) vegetable oil or melted butter
- Glaze
- 2 tablespoons (1 ounce) orange juice
- 3 tablespoons (1 1/4 ounces) sugar or 1 cup (4 ounces) confectioners' sugar, sifted
Brisket with Carrots and Onions
By norsegal8
Preheat the oven to 350 degrees F
- 6 to 7 pounds beef brisket
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon minced garlic (4 cloves)
- 2 teaspoons dried oregano leaves
- 1 pound carrots, peeled and cut into 2-inch chunks
- 8 stalks celery, cut into 2-inch chunks
- 6 yellow onions, peeled and sliced
- 6 fresh or dried bay leaves
- 1 (46-ounce) can tomato juice
Sweet & Tangy Coleslaw
By norsegal8
Do not use a pre-shredded coleslaw mix with this recipe; its texture and flavor are inferior to fresh cabbage
- 1/4 cup cider vinegar, plus extra for seasoning
- 2 tablespoons vegetable oil
- 1/4 teaspoon celery seed
- 1/4 teaspoon ground black pepper
- 1/2 large green cabbage (about 1 pound), cored and shredded fine (about 6 cups)
- 1/4 cup sugar, plus extra for seasoning
- Table salt
- 1 large carrot, peeled and grated
- 2 tablespoons chopped fresh parsley leaves
Roasted Carrots with Chermoula Sauce
By norsegal8
1. Adjust oven rack to middle position and heat oven to 425 degrees
- 1 1/2 pounds carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces (see illustrations in Cutting Carrots for Roasting)
- 3 tablespoons extra virgin olive oil
- Table salt and ground black pepper
- 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon ground cumin
- pinch cayenne pepper
- 1 tablespoon chopped fresh cilantro leaves
- 2 teaspoons juice from 1 lemon
Roasted Beets
By norsegal8
Roasted beets bleed very little when cut, so they can also be used in recipes
- 1 bunch beets, about 2 pounds, greens removed and reserved for another use, leaving a 1-inch beet top; beets washed thoroughly
- 1 tablespoon olive oil (if roasting without foil)
Chocolate Ganache Cake
By norsegal8
Preheat the oven to 325 degrees
- FOR THE GANACHE:
- 1/4 pound unsalted butter at room temperature
- 1 cup sugar
- 4 extra-large eggs at room temperature
- 1 16-ounce can Hershey's chocolate syrup
- 1 tablespoon vanilla
- 1 cup all-purpose flour
- 1/2 cup heavy cream
- 8 ounces semisweet chocolate
- 1 teaspoon instant coffee
Chicken Stew - ATK
By norsegal8
Mashed anchovy fillets (rinsed and dried before mashing) can be used instead of anchovy paste
- 2 pounds boneless, skinless chicken thighs, halved crosswise and trimmed
- Kosher salt and pepper
- 3 slices bacon, chopped
- 1 pound chicken wings, halved at joint
- 1 onion, chopped fine
- 1 celery rib, minced
- 2 garlic cloves, minced
- 2 teaspoons anchovy paste
- 1 teaspoon minced fresh thyme
- 5 cups chicken broth
- 1 cup dry white wine, plus extra for seasoning
- 1 tablespoon soy sauce
- 3 tablespoons unsalted butter, cut into 3 pieces
- 1/3 cup all-purpose flour
- 1 pound small red potatoes, unpeeled, quartered
- 4 carrots, peeled and cut into 1/2-inch pieces
- 2 tablespoons chopped fresh parsley
Stuffed Tomatoes with Parmesan, Garlic and Basil
By norsegal8
1. Sprinkle inside of each tomato with salt and place upside down on several layers of paper toweling; let stand to...
- 6 firm, ripe tomatoes (about 8 ounces each), 1/8 inch sliced off stem end, cored, and seeded
- 1 teaspoon kosher salt
- 3/4 cup coarse homemade bread crumbs
- 3 tablespoons olive oil
- 1 teaspoon olive oil
- 1/3 cup grated Parmesan cheese (about 1 1/2 ounces)
- 1/3 cup shredded fresh basil leaves
- 2 medium cloves garlic, minced (about 2 teaspoons)
- Ground black pepper
Slow-Roasted Salmon with Cherry Tomatoes and Couscous
By norsegal8
Za'atar, a middle-eastern spice blend that includes sumac, herbs and sesame seeds, is available at specialty food s...
- YOGURT SAUCE:
- 1 cup plain Greek yogurt
- 1/2 cup plain yogurt
- 3 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 1 tablespoon finely grated lemon zest
- kosher salt
- SALMON:
- 6 tablespoons olive oil, divided
- 1/2 bunch dill fronds
- 1/2 bunch thyme sprigs
- 1 3-pound piece Center-cut, skin-on salmon filet, pin bones removed
- kosher salt
- 8 oz. small cherry tomatoes on the vine
- TOMATOES AND COUSCOUS:
- 2 cups cherry tomatoes, halved
- 4 tablespoons olive oil, divided
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons za'atar (optional)
- kosher salt
- 2 cups couscous
- 1 tablespoon unsalted butter