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Recipes
*PDQ Onion Rye Bread
By norsegal8
*As in pretty darned quick
- 2 3/4 cups Rye Flour Blend
- 1/2 teaspoon Deli Rye Flavor
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon caraway seeds
- 1 cup Golden Baking Onions
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3 tablespoons vegetable oil
- 1 large egg
- 1 cup water
- 1/2 cup sour cream
- Artisan Bread Topping, for sprinkling on top
Croissant Panini
By norsegal8
Heat a panini grill. Divide 1-ounce (1/3 cup) smoked Gouda between 1 top and 1 bottom of a croissant
- 4 croissants, sliced in 1/2 lengthwise
- 4 ounces smoked Gouda, grated (about 1 1/3 cups)
- 8 teaspoons grated Parmesan
- 4 ounces Genoa salami (about 24 slices)
- 5 ounces arugula
Oven-Fried Chicken - ATK
By norsegal8
Serves 4 For those who like breast meat, use a whole cut-up chicken instead of drumsticks and thighs
- Published May 1, 1999.
- 1/4 cup vegetable oil
- 1 box plain Melba toast (about 5 ounces), processed to sand and pebble texture (see illustration 1 of "Coating the Chicken")
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 3/4 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 4 chicken leg quarters, separated into drumsticks and thighs, skin removed (see illustration below), and patted dry with paper towels
Cinnamon-Nut Granola
By norsegal8
This buttery, spicy granola is the perfect balance of salt and sweet, crisp and crunch, fruit and nuts
- 4 cups old-fashioned rolled oats
- 1 cup whole almonds, coarsely chopped
- 1 cup whole dry-roasted peanuts, salted or unsalted
- 1 cup flaked coconut
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt (less if you are using salted peanuts)
- 1/2 cup unsalted butter
- 1/2 cup honey
- 1/2 cup golden raisins
- 1/2 cup dried apricots, coarsely chopped
- 1/2 cup dried cherries
- 1/2 cup dried cranberries
Chocolate Italian Meringue
By norsegal8
This fantastic recipe is a 'lagniappe' (a Louisiana word defined as "an extra gift")
- 1 1/4 cups +3 tablespoons sugar
- 1/3 cup water
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 2 ounces unsweetened chocolate, melted and slightly cooled
Marinated Leg of Lamb
By norsegal8
An old Norwegian method of preserving meat is to place it in a container with soured milk, which causes the meat to...
- 1 (6 to 6 1/2 pound) leg of lamb
- 2 quarts nonfat buttermilk
- 2 teaspoons salt
- 2 tablespoons flour
- 1 cup water
- 1/2 cup sour cream
- salt and pepper to taste
Bouillabaise-Style Fish Stew
By norsegal8
If you decide to make the fish stock ahead, it must be used within 2 days or frozen and defrosted
- Fish and Shellfish Marinade
- 8 ounces shell-on shrimp (small) (41/45), peeled and shells reserved for fish stock
- 8 ounces large sea scallops, side muscles removed and each scallop halved
- 1 1/2 pounds fish fillets, cut into 1- to 1 1/2-inch cubes (see note or related tasting for suggestions)
- 2 teaspoons sea salt or table salt
- 1/4 teaspoon red pepper flakes
- 3 cloves garlic, minced or pressed through garlic press
- 1/2 teaspoon saffron threads
- 1/3 cup shredded fresh basil leaves
- 4 tablespoons olive oil
- 3 tablespoons Pernod
- Fish Stock
- 1 bulb fennel, chopped medium (about 2 cups)
- 1 large carrot, chopped medium (about 1 cup)
- 2 medium onions, chopped medium (about 2 cups)
- 4 tablespoons olive oil
- 3 garlic heads, outer papery skin removed, but heads intact
- 1 bottle dry white wine (750ml) (preferably white Côtes de Provence)
- 2 (28-ounce) cans diced tomatoes with juice
- 2 large leeks (white and green parts included), split lengthwise, then chopped, washed thoroughly, and drained (about 4 cups)
- 3 pounds fish frames, gills removed and discarded, frames rinsed and cut into 6-inch pieces
- Reserved shrimp shells
- 1 bunch fresh parsley leaves, stems only
- 5 sprigs fresh thyme
- 2 bay leaves
- 2 teaspoons whole black peppercorns
- 2 teaspoons sea salt or table salt
- Orange zest from two oranges, removed in large strips with vegetable peeler
- 1/2 teaspoon saffron threads
- Stew
- 2 pounds mussels, shells scrubbed and beards removed
French Toast - Alton Brown
By norsegal8
In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt
- 1 cup half-and-half
- 3 large eggs
- 2 tablespoons honey, warmed in microwave for 20 seconds
- 1/4 teaspoon salt
- 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
- 4 tablespoons butter
Double Chocolate Cookie Bars
By norsegal8
Preheat the oven to 350 degrees
- 2 cups Oreo cookie crumbs
- 1/4 cup butter melted
- 12 ounces chocolate chips
- 1 (14 ounce) can Eagle Brand milk
- 1 teaspoon vanilla
- 1 cup chopped pecans
Slow-Roasted Spiced Pork
By norsegal8
Directions Preheat the oven to 300 degrees F
- 1 (7- to 9-pound) bone-in pork butt with a layer of fat on top
- 6 garlic cloves
- 1 large yellow onion, chopped
- 1 jalapeno pepper, ribs removed, seeded, and chopped
- 1/4 cup chopped fresh oregano leaves
- 1 1/2 tablespoons ground cumin
- 1 1/2 teaspoons chipotle chile powder
- Kosher salt and freshly ground black pepper
- 1 1/2 tablespoons apple cider vinegar
- 1/4 cup good olive oil
- 1 (750 ml) bottle dry white wine, such as Pinot Grigio
- Lime wedges, for serving