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Recipes
Double Chocolate Tartlets
By norsegal8
Although figs are my favorite fresh fruit with this combination of tender chocolate short pastry and almond-chocola...
- Chocolate Miniature Tartlet Pastry
- 2 cups plus 1 tablespoon (297 grams) unsifted all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 1/3 cup (35 grams) unsifted cocoa powder
- 8 ounces (2 sticks) unsalted butter, chilled and cut into 1/4-inch slices
- 1 large egg
- 1 teaspoon pure vanilla extract
- Chocolate Frangipane Filling
- 4 ounces (1 stick) unsalted butter
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 4 ounces (3/4 cup) blanched almonds, finely ground
- 1 ounce unsweetened chocolate, finely ground
- Decoration
- 6 fresh figs, thinly sliced
Yuletide Toffee Squares
By norsegal8
If the mere thought of bringing a mysterious potion to the hard-ball stage (or of even owning a candy thermometer) ...
- 4 1/2 cups rolled oats
- 1 cup brown sugar, firmly packed
- 3/4 cup (1 1/2 sticks) butter, melted
- 3/4 cup light corn syrup
- 1 tablespoon vanilla
- 1/2 teaspoon salt
- 2 cups (12 ounces) semisweet chocolate chips
- 2 tablespoons vegetable shortening
- 2/3 cup (about 3 ounces) chopped nuts
Breakfast Mini Quiches
By norsegal8
Instructions If using meat (bacon, sausage, etc
- 12 large eggs
- 1/2 cup heavy cream
- 1/4 cup milk
- 2 TBSP fresh parsley, chopped
- 2 TBSP fresh basil, chopped (or other herb)
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 cup broccoli, cut into teeny tiny florets
- 1 cup fresh spinach, roughly chopped
- 1 red bell pepper, chopped small
- 1/4-1/2 cup onion, diced fine
- 1 jalapeno pepper, seeds and veins removed, diced fine (optional)
- 1 1/2 cups cheddar, gruyere, mozzarella, or other cheese, divided
- 1 lb. bacon, sausage, or other meat, fully cooked
Frittata with Asparagus, Tomato and Fontina Cheese
By norsegal8
Preheat the broiler. In a medium bowl, whisk the eggs, cream, salt and pepper to blend
- 6 large eggs
- 2 Tbsp. whipping cream
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 12 ounce asparagus, trimmed and cut into 1/2-inch pieces
- 1 tomato, seeded and diced
- 3 ounces Fontina cheese, cubed
Shrimp, Chicken and Andouille Jambalaya
By norsegal8
Both the French and the Spanish have had their influence on our famous rice-based, paella-like jambalaya
- 3 pounds andouille sausage, diced
- 2 pounds fresh pork sausage, removed from casings
- 1/2 cup lard
- 2 pounds bacon, diced
- 8 skinless, boneless chicken thighs, cut roughly into 1 inch cubes
- 6 large onions, diced
- 4 bell peppers, diced
- 10 stalks celery, diced
- 12 clove garlic, minced
- 9 cups converted Louisiana white rice
- 2 teaspoons dried thyme
- 2 dried bay leaves
- 3 tablespoons pimentón de la Vera
- 2 teaspoons cayenne pepper
- 1 tablespoon celery salt
- 6 cups canned crushed tomatoes
- 6 cups Basic Chicken Stock (recipe, page 13 in My New Orleans)
- 5 pounds Louisiana white shrimp, peeled and deveined
- 3 bunches green onions, chopped
- Salt
- Freshly ground black pepper
- Procedure
Thyme-Sherry Vinegar Pan Sauce - ATK
By norsegal8
While chicken rests, remove all but 1 tablespoon of fat from now-empty skillet using large kitchen spoon, leaving a...
- 1 shallot, minced
- 2 garlic cloves, minced
- 2 teaspoons chopped fresh thyme
- 1 cup low-sodium chicken broth
- 2 teaspoons Dijon mustard
- 2 tablespoons unsalted butter
- 2 teaspoons sherry vinegar
- Pepper
Swedish Meringue Torte (Marängertorta)
By norsegal8
This cake is baked with meringue on top
- CAKE:
- 3/4 cup butter
- 3/4 cup sugar
- 6 egg yolks
- 1 teaspoon vanilla
- 1/2 teapoon almond extract
- 1 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- MERINGUE:
- 6 egg whites
- 1 cup sugar
- 1/2 teaspoon vanilla
- 1/2 cup almonds, finely ground
- FILLING:
- 1/4 cup cornstarch
- 1 cup sugar
- dash of salt
- 1/4 cup water
- 1 1/2 cups orange juice
- 1/4 cup lemon juice
- 2 tablespoons orange zest
- 1 tablespoon lemon zest
- 4 egg yolks, beaten
- 1 pint fresh berries
- TOPPING:
- 1 cup whipping cream
- 2 tablespoons sugar
- 2 teaspoons vanilla
- 1 cup slivered almonds, toasted
- additional berries
Maple-Roasted Carrot Salad | Recipes | Barefoot Contessa
By norsegal8
Serves 4 for lunch, 6 as a side dish Preheat the oven to 425 degrees
- 2 pounds carrots, preferably with leafy tops
- good olive oil
- kosher salt and ground black pepper
- 1/4 cup pure Grade A maple syrup
- 2/3 cup dried cranberries
- 2/3 cup orange juice
- 3 Tbsp. sherry wine vinegar
- 2 garlic cloves, grated on a microplane
- 6 ounces baby arugula
- 6 ounces goat cheese, such as Montrachet, medium-diced
- 2/3 cup roasted, salted Marcona almonds
Potatoes Stewed in Cream
By norsegal8
Pare and dice the potates into 1/2-inch cubes
- 10 medium-sized (about 1 1/2 pounds) potatoes
- 2 tablespoons butter
- 1 1/2 cups half and half
- 1 1/2 teaspoons salt
- 1/2 cup finely chopped fresh herbs, such as dill, parsley, or chives.
Chicken Canzanese
By norsegal8
When seasoning the dish at the end, be mindful that the prosciutto adds a fair amount of salt
- 1 tablespoon olive oil
- 2 ounces prosciutto (1/4 inch thick), cut into 1/4-inch cubes (see note)
- 4 medium garlic cloves, sliced thin lengthwise
- 8 bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess fat and skin
- Ground black pepper
- 2 teaspoons unbleached all-purpose flour
- 2 cups dry white wine
- 1 cup low-sodium chicken broth
- 4 whole cloves
- 1 (4-inch) sprig fresh rosemary, leaves removed and minced fine (about 1/2 teaspoon), stem reserved
- 12 whole fresh sage leaves
- 2 bay leaves
- 1/4-1/2 teaspoon red pepper flakes
- 1 tablespoon juice from 1 lemon
- 2 tablespoons unsalted butter
- Table salt