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Recipes
Potatoes Roesti
By norsegal8
The test kitchen prefers a roesti prepared with potatoes that have been cut through the large shredding disk of a f...
- 1 1/2 pounds Yukon Gold potatoes (3 to 4 medium), peeled and shredded (see note above)
- 1/2 teaspoon table salt
- 1 teaspoon cornstarch
- Ground black pepper
- 4 tablespoons unsalted butter
Pan-Roasted Chicken with Shallot and Vermouth Sauce
By norsegal8
Brining the chicken is optional but highly recommended
- Chicken
- 1 1/2 cups kosher salt or 3/4 cup table salt
- 1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces (follow illustrations below, then cut each breast piece in half), discard wings, and trim excess fat
- Ground black pepper
- 1 teaspoon vegetable oil
- Shallot and Vermouth Sauce
- 1 large shallot, minced (about 4 tablespoons)
- 3/4 cup low-sodium chicken broth
- 1/2 cup dry vermouth
- 2 sprigs fresh thyme
- 3 tablespoons unsalted butter, cut into 3 pieces
- Salt and ground black pepper
Homemade Applesauce
By norsegal8
2007, Ina Garten, All Rights Reserved
- 2 large navel oranges, zested and juiced
- 1 lemon, zested and juiced
- 3 pounds Granny Smith apples (about 6 to 8 apples)
- 3 pounds sweet red apples, such as Macoun, McIntosh, or Winesap (about 6 to 8 apples)
- 1/2 cup light brown sugar, packed
- 4 tablespoons unsalted butter
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
Washington Creme Pie
By norsegal8
Similar to Boston Cream Pie, Washington Cream Pie is a tender white cake filled with custard and topped with rich c...
- 3/4 cup heavy cream
- 1/4 cup corn syrup
- 8 ounces chopped bittersweet chocolate
- 2 (8-inch) white cake rounds (see related recipe or use your own)
- 2/3 cup raspberry jam or preserves
- 1 1/2 cups vanilla custard, chilled (see related recipe or use your own)
Norwegian Cream Puff Pretzel (Vandbakkelskringle)
By norsegal8
In a saucepan, bring the water and butter to a boil
- FILLING:
- 1 cup water
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 eggs
- 1/3 cup finely pulverized almonds
- 1/3 cup golden raisins
- 1/3 cup sugar
- ICING:
- 1 1/2 cup powdered sugar
- 2 to 3 tablespoons fresh lemon juice
- grated rind of 1 lemon
- 1 teaspoon softened butter
Meringues + Flavor Options
By norsegal8
But of course, meringues -- what better way to watch your waistline and still have "sweets" (and we don't mean watc...
- 6 large (about 7/8 cup, 7 to 8 ounces) egg whites, room temperature
- 1 1/4 cups (9 1/2 ounces) Baker's Special, sanding, extra-fine or castor sugar
- 1 1/2 cups (6 1/4 ounces) confectioners' sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract OR Princess Cake and Cookie Flavoring OR almond extract OR 1/4 teaspoon Fiori di Sicilia Flavor
- 1 cup chopped diced nuts or pecan meal (optional)
- 1 cup toasted coconut (optional)
- 1 cup chocolate sprinkles or finely chopped bittersweet chocolate (optional)
- sugar, nonpareils or decorettes (optional)
Garlic and Wine Chicken Breasts
By norsegal8
Combine the flour, white pepper, tarragon, basil and cayenne into a plastic bag
- 1/4 cup flour
- 1/8 tsp. white pepper
- 1/4 tsp. tarragon
- 1/4 tsp. cayenne pepper
- 1/4 tsp. dried basil
- 2 boneless, skinless chicken breasts
- olive oil
- 4 or 5 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup chicken stock
Roast Beef Tenderloin - ATK
By norsegal8
To age the tenderloin, set it on a rack over a roasting pan and refrigerate it 3 to 4 days
- 1 beef tenderloin (5 to 6 pounds), thoroughly patted dry
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 2 tablespoons coarsely ground black pepper
Pain de Campagne
By norsegal8
Preheat oven to 425 using a baking stone like this
- The Chef
- 1/2 c. whole wheat flour
- 3 tbs. warm water (105-115 F)
- 1/2 tsp. milk
- 1/8 tsp. cumin
- Refreshment 1
- 2 tbs. chef (above)
- 3/4 about 3/4 c. whole wheat flour
- 1/3 c. warm water (105-115F)
- Refreshment 2
- 1/2 c. levain (above)
- 3/4 c. whole wheat flour
- 1 cup warm water (110-115F)
- 2/12 tsp. salt
Coconut Pineapple Cake
By norsegal8
For the cake: Line the bottom of two 8 or 9-inch cake pans with wax or parchment paper
- For the Coconut Cake:
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter , room temperature
- 2 cups granulated sugar
- 13.5 ounces canned unsweetened coconut milk , divided
- 1 1/2 teaspoons coconut extract
- 5 large egg whites
- For the Pineapple Filling:
- 20 ounce can crushed pineapple
- 2/3 cup granulated sugar
- 2 Tablespoons cornstarch
- For the Coconut Cream Cheese Frosting:
- 1/2 cup butter , room temperature
- 8 ounces cream cheese , room temperature
- 4-5 cups powdered sugar
- Remaining coconut milk , or 2 tablespoons regular milk
- 1 cup shredded sweetened coconut