Norsegal8's profile page
Recipes
Potato Basil Frittata
By norsegal8
Inspired by Anna Pump
- 8 tablespoons (1 stick) unsalted butter, divided
- 2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)
- 8 extra-large eggs
- 15 ounces ricotta cheese
- 3/4 pound Gruyere cheese, grated
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup chopped fresh basil leaves
- 1/3 cup flour
- 3/4 teaspoon baking powder
Rosemary Cheddar Cheese Bread
By norsegal8
We wanted to make an unusual and savory quick bread for Thanksgiving
- Rosemary White Whole Wheat Batter
- 1 large egg
- 1 cup milk
- 1/2 stick softened butter
- 1 tablespoon baking powder
- 1 tablespoon dried rosemary
- 1/2 teaspoon salt
- 2 cups white whole wheat flour or King Arthur Stone-Ground Whole Wheat Flour
- Cheddar Cheese Batter
- 1 large egg
- 1 cup milk
- 1/2 stick softened butter
- 1 cup grated cheddar cheese (4 oz.)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 2 cups King Arthur Unbleached All-Purpose Flour
Celery Root Remoulade
By norsegal8
2004, Barefoot in Paris, All Rights Reserved
- 2 pounds celery root
- 1 3/4 teaspoons kosher salt
- 3 tablespoons freshly squeezed lemon juice
- 1 cup good mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 teaspoons Champagne vinegar or white wine vinegar
- Pinch freshly ground black pepper
Garlic Butter Salmon in Foil
By norsegal8
Easiest tin foil dinner! Simply bake right in your foil packet
- 1/2 cup unsalted butter, melted
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds salmon
- 2 tablespoons chopped fresh parsley leaves
Spicy Crabmeat with Vegetable Pasta
By norsegal8
You can substitute store-bought chile oil for the chile paste, but I prefer to use the best extra-virgin olive oil ...
- 1 cup cherry tomatoes
- 1 recipe basic homemade pasta or dried linguine or spaghetti
- 1/2 cup extra-virgin olive oil
- 1 small zucchini, thinly sliced
- 1 small yellow squash, thinly sliced
- 1 small Japanese eggplant, thinly sliced
- 1 clove garlic, minced
- 1 pound jumbo lump blue crabmeat picked over
- 1 cup cherry tomato five minute sauce
- 1 heaping teaspoon sambal chile paste
- leaves of 1 sprig fresh basil chopped
Favorite Apple Pie
By norsegal8
This apple pie isn’t one that’ll make you sit up and take notice
- 1 recipe King Arthur's Pie Crust
- Filling
- 2 tablespoons (3/8 ounce) Instant Clearjel® (first choice) or unbleached all-purpose flour
- 3/4 to 1 cup (5 1/2 to 7 1/4 ounces) sugar, to taste, depending on the tartness of the apples
- 1/4 teaspoon nutmeg OR ground cardamom
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 4 to 5 cups (about 1 1/2-2 pounds) cored, peeled and diced apples (Granny Smith and/or Cortland are our favorites)
- 1 tablespoon vanilla
- 2/3 cup (5 3/8 ounces) half-and-half, light cream, or heavy cream, your choice
- Topping
- 2 teaspoons sugar mixed with 1/8 teaspoon cinnamon
Kringle
By norsegal8
Kringle looks like it should be REALLY hard to make
- Base
- 1/2 cup butter, cut into pats
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt*
- 1/4 cup cold water
- Reduce salt to 1/4 teaspoon if you use salted butter.
- Pastry topping
- 1 cup water
- 1/2 cup butter
- 1/2 teaspoon salt*
- 1 cup King Arthur Unbleached All-Purpose Flour
- 3 large eggs, at room temperature
- 1/2 teaspoon butter rum, eggnog, or vanilla butternut flavor, optional but delicious
- Reduce salt to 1/4 teaspoon if you use salted butter.
- Pecans and Caramel
- 12 ounces caramel, cut from a block (about 1 cup, packed); or about 3 dozen individual caramel candies*, unwrapped
- 2 cups pecan halves, toasted in a 350°F oven till golden brown
- Use fresh, soft caramels. If using harder, supermarket-type caramels, add a couple of tablespoons milk or cream when melting, to keep them soft on the kringle; or substitute caramel sauce.
- Glaze
- 1 cup confectioners' or glazing sugar
- 2 tablespoons heavy cream, half and half, or milk, enough to make a thick but pourable glaze
- 1/8 teaspoon butter rum, eggnog, or vanilla butternut flavor, optional but good
- pinch of salt
Ladyfingers and Madeleines
By norsegal8
Makes 6 dozen 3-inch ladyfingers or 24 large madeleines
- 1 tablespoon unsalted butter, at room temperature
- flour
- 1 1/2 cup powdered sugar in a sieve or shaker
- 1/2 cup granulated sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- 3 egg whites
- pinch of salt
- 1 tablespoon granulated sugar
- 1/2 cups all-purpose flour, scooped and leveled, turned into a flour sifter
Pasta Puttanesca - ATK
By norsegal8
The pasta and sauce cook in just about the same amount of time
- 4 medium cloves garlic, minced to paste or pressed through garlic press (1 packed tablespoon)
- Table salt
- 1 pound spaghetti
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes
- 4 teaspoons minced anchovies (about 8 fillets)
- 1 (28-ounce) can diced tomatoes, drained, 1/2 cup juice reserved
- 3 tablespoons capers, rinsed
- 1/2 cup black olives (such as Gaeta, Alfonso, or Kalamata), pitted and chopped coarse
- 1/4 cup minced fresh parsley leaves
Best Drop Biscuits - ATK
By norsegal8
If buttermilk isn't available, powdered buttermilk added according to package instructions or clabbered milk can be...
- 2 cups unbleached all-purpose flour (10 ounces)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 3/4 teaspoon table salt
- 1 cup buttermilk (cold)
- 8 tablespoons unsalted butter, melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits