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Recipes
Baked Mushroom Rice
By norsegal8
The oven baked version of the wildly popular Mushroom Rice! The idea behind this recipe is that the mushrooms act a...
- 650 g / 1.3 lb mushrooms , quartered (Note 1)
- 50 g / 3.5 tbsp butter , melted (hot, not cooled)
- 2 - 3 garlic cloves , minced (I use 3 - nice and garlicky!)
- Salt and pepper
- 1.5 tbsp olive oil
- 1 1/2 cups long grain rice , uncooked
- 1 1/2 cups / 375 ml chicken or vegetable broth , low sodium
- 1 1/4 cups / 315 ml water
- 1 tsp dried thyme
- 1 tsp garlic powder
- 3 shallots / green onions / scallions , finely sliced
- 1 - 2 tbsp butter , optional
Vegetable Pot Pie
By norsegal8
Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved
- 12 tablespoons unsalted butter (1 1/2 sticks)
- 2 cups sliced yellow onions (2 onions)
- 1 fennel bulb, top and core removed, thinly sliced crosswise
- 1/2 cup all-purpose flour
- 2 1/2 cups good chicken stock
- 1 tablespoon Pernod
- Pinch saffron threads
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons heavy cream
- 1 1/2 cups large-diced potatoes (1/2 pound)
- 1 1/2 cups asparagus tips
- 1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
- 1 1/2 cups peeled, 3/4-inch-diced butternut squash
- 1 1/2 cups frozen small whole onions (1/2 pound)
- 1/2 cup minced flat-leaf parsley
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water, for egg wash
- Flaked sea salt and cracked black pepper
Broccoli with Beech Mushrooms
By norsegal8
This is an incredibly flavorful, really simple way to prepare heartier vegetables
- 3 cups broccoli florets
- 2 tablespoons canola oil
- 1 teaspoon minced garlic
- 1 tablespoon roasted chile paste
- 1/2 cup beech mushrooms
- 2 tablespoons rice wine
- 2 tablespoons chicken stock
- 1 tablespoon fish sauce
Basic Butter Cookies and Variations
By norsegal8
Scandinavian homemakers often keep this basic cookie dough on hand to quickly bake into a variety of shapes
- 1 cup butter, softened
- 1/2 cup sugar
- 1 egg yolk
- 2 1/2 cups all-purpose flour
Classic Beef Fajitas
By norsegal8
For this recipe, all the coals are banked on one side of the grill to create an especially hot fire
- 1 flank steak (about 2 1/2 pounds)
- 1/4 cup fresh lime juice from 2 to 3 limes
- 1 large onion (about 14 ounces), peeled and cut into 1/2-inch thick rounds (do not separate into rings)
- 2 large red bell peppers, or green bell peppers (about 10 ounces each) seeded and cut into large strips (see illustration below)
- 16 flour tortillas (10-inch)
Crunchy Oven-Fried Fish - ATK
By norsegal8
To prevent overcooking, buy fish fillets at least 1 inch thick
- 4 large slices white sandwich bread, torn into 1-inch pieces
- 2 tablespoons unsalted butter, melted
- Salt and ground black pepper
- 2 tablespoons minced fresh parsley leaves
- 1 small shallot, minced (about 2 tablespoons)
- 1/4 cup plus 5 tablespoons unbleached all-purpose flour
- 2 large eggs
- 2 teaspoons prepared horseradish (optional)
- 3 tablespoons mayonnaise
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/4 pounds skinless cod fillet, or haddock fillet, or other thick white fish fillet (1 to 1 1/2 inches thick), cut into 4 pieces (see note)
- Lemon wedges
Rosti with Fried Eggs
By norsegal8
•Place potatoes in a large saucepan, add cold water to cover, and season generously with salt
- 3 russet potatoes (about 1 1/2 pounds)
- Kosher salt
- 6 tablespoons (3/4 stick) unsalted butter, divided
- Freshly ground black pepper
- 4 ounces raclette or Gruyère cheese, sliced
- 4 large eggs
- Chopped flat-leaf parsley
Foolproof Baked Brown Rice
By norsegal8
To minimize any loss of water through evaporation, cover the saucepan and use the water as soon as it reaches a boi...
- 1 1/2 cups long-grain brown rice, medium-grain brown rice, or short-grain brown rice
- 2 1/3 cups water
- 2 teaspoons unsalted butter or vegetable oil
- 1/2 teaspoon table salt
Chicken Breast with Pancetta Cream and Peas
By norsegal8
Step 1 Heat a large skillet over medium heat
- 1 tablespoon olive oil
- 4 garlic cloves, thinly sliced
- 1 1/2 ounces pancetta, chopped
- 4 (6-ounce) skinless, boneless chicken breast halves
- 3/8 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup dry white wine
- 1 cup unsalted chicken stock (such as Swanson)
- 2 tablespoons mascarpone cheese
- 2 tablespoons water
- 2 teaspoons all-purpose flour
- 1 cup frozen green peas, thawed
Butterscotch Cream Pie
By norsegal8
Whisking the milk slowly into the brown sugar mixture keeps the sugar from lumping
- Graham Cracker Coated Pie Shell
- 1 1/4 cups unbleached all-purpose flour
- 1/2 teaspoon table salt
- 1 tablespoon granulated sugar
- 6 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces
- 4 tablespoons vegetable shortening, chilled
- 3 –4 tablespoons water, iced
- 1/2 cup graham cracker crumbs
- Butterscotch Cream Filling
- 1/4 cup cornstarch
- 1/4 teaspoon table salt
- 1/2 cup evaporated milk
- 5 large egg yolks
- 6 tablespoons unsalted butter
- 1 cup light brown sugar
- 2 cups milk (whole)
- 1 1/2 teaspoons vanilla extract
- Whipped Cream Topping
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
- 1/2 teaspoon vanilla extract