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Recipes
Almond Biscotti
By norsegal8
The almonds will continue to toast while the biscotti bake, so toast the nuts only until they are just fragrant
- 1 1/4 cups (6 1/4 ounces) whole almonds, lightly toasted
- 1 3/4 cups (8 3/4 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs, plus 1 large white beaten with pinch salt
- 1 cup (7 ounces) sugar
- 4 tablespoons unsalted butter, melted and cooled
- 1 1/2 teaspoons almond extract
- 1/2 teaspoon vanilla extract
- Vegetable oil spray
Sourdough Starter Refreshment
By norsegal8
If you do not already have a starter, dried starter packets (sold by mail and in some natural foods stores) or fres...
- Sourdough starter
- Bottled water (or filtered), 75 to 80 degrees
- Unbleached all-purpose flour with 11 to 13 percent protein content (see note)
Spring Vegetable Risotto
By norsegal8
To make this dish vegetarian, replace the chicken broth with vegetable broth; the test kitchen’s favorite brand i...
- Gremolata
- 2 tablespoons minced fresh parsley leaves, stems reserved
- 2 tablespoons minced fresh mint leaves, stems reserved
- 1/2 teaspoon finely grated zest from 1 lemon
- Risotto
- 1 pound asparagus, tough ends snapped off and reserved, spears cut on bias into 1/2-inch thick pieces
- 2 medium leeks, white and light green parts halved lengthwise, washed, and sliced thin (about 4 cups), 2 cups roughly chopped greens reserved (see note)
- 4 cups low-sodium chicken broth (see note)
- 3 cups water
- 5 tablespoons unsalted butter
- Salt and ground black pepper
- 1/2 cup frozen peas
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1 1/2 cups Arborio rice (see note)
- 1 cup dry white wine
- 1 1/2 ounces grated Parmesan cheese (about 3/4 cup), plus extra for serving
- 2 teaspoons juice from 1 lemon
Southern Peach Cobbler
By norsegal8
INSTRUCTIONS Preheat oven to 400°F (if you are using a dark or glass pan - 425°F if you are using a light color ...
- 8 fresh peaches - peeled, pitted and sliced into thin wedges
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
- For Cobbler Topping
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons unsalted butter, chilled and cut into small pieces
- 1/2 cup boiling water
- FOR SPRINKLING
- 3 tablespoons granulated sugar
Marinated Crab Salad
By norsegal8
In a non-reactive bowl combine the oil, vinegar, garlic, salt, pepper, parsley, and tarragon
- 1 cup olive oil
- 1 cup red wine vinegar
- 2 large garlic cloves, minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chopped parsley, leaves
- 1/4 cup chopped fresh tarragon
- 1/2 pound cooked lump or back fin crabmeat
- 1/2 pound cooked special crabmeat
- 6 cups mixed greens
- 4 to 6 lemon wedges
Artichoke Pasta Salad
By norsegal8
In a large bowl toss all of the ingredients
- 4 cups cooked bow tie pasta, cooled
- 2 tablespoons red wine vinegar
- 3 tablespoons herb oil, recipe follows
- 1 cup grape tomatoes, split
- 2 tablespoons thinly sliced fresh basil
- 1 tablespoon chopped fresh oregano
- 1 cup roughly chopped roasted chicken
- 1 cup roughly chopped marinated artichokes
- Salt
- Freshly ground black pepper
- Herbed Oil
- 1/2 bunch parsley
- 1/2 cup packed fresh basil
- 1/2 bunch fresh thyme
- 1/2 cup packed fresh oregano
- 1/2 orange, zested
- 1 whole dried arbol chile
- 1 teaspoon whole black pepper corns
- 2 cups canola oil
- 1 cup extra-virgin olive oil
Baking Powder Biscuits - BWJ
By norsegal8
Among bakers, one hears the expression "She has a good biscuit hand
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup solid vegetable shortening
- 1 cup milk
Cranberry Harvest Muffins
By norsegal8
Recipe courtesy Open House Cookbook by Sarah Chase, and as reprinted in The Barefoot Contessa Cookbook, Copyright 1
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 1/4 cups whole milk
- 2 extra-large eggs
- 1/2 pound unsalted butter, melted and cooled
- 1 1/2 cups coarsely chopped fresh cranberries
- 1/2 cup medium-diced Calimyrna figs
- 3/4 cup coarsely chopped hazelnuts, toasted and skinned
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
Triple-Chocolate Mousse Cake
By norsegal8
This recipe requires a springform pan at least 3 inches high
- Bottom Layer
- 6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces, plus extra for greasing pan
- 7 ounces bittersweet chocolate, chopped fine (see note)
- 3/4 teaspoon instant espresso powder
- 1 1/2 teaspoons vanilla extract
- 4 large eggs, separated
- pinch table salt
- 1/3 cup packed (about 2 1/2 ounces) light brown sugar, crumbled with fingers to remove lumps
- Middle Layer
- 2 tablespoons cocoa powder, preferably Dutch-processed
- 5 tablespoons hot water
- 7 ounces bittersweet chocolate, chopped fine (see note)
- 1 1/2 cups cold heavy cream
- 1 tablespoon granulated sugar
- 1/8 teaspoon table salt
- Top Layer
- 3/4 teaspoon powdered gelatin
- 1 tablespoon water
- 6 ounces white chocolate chips (see note)
- 1 1/2 cups cold heavy cream
- Shaved chocolate or cocoa powder for serving, optional (see note)
Dirty Risotto
By norsegal8
Recipe courtesy Giada De Laurentiis
- 5 cups reduced-sodium chicken broth
- 2 tablespoons butter
- 2 ounces pancetta, chopped
- 1 link (about 6 ounces) spicy Italian sausage, casing removed
- 3/4 cup finely chopped onion
- 1 cup chopped red bell pepper
- 4 ounces button mushrooms, coarsely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups Arborio rice or medium-grain white rice
- 3/4 cup dry white wine
- 1/2 cup freshly grated Parmesan
- 1 tablespoon chopped fresh Italian parsley leaves