Norsegal8's profile page
Recipes
Rice Pilaf - ATK
By norsegal8
If you like, olive oil can be substituted for the butter depending on what you are serving with the pilaf
- 1 1/2 cups basmati rice or long-grain rice
- 2 1/4 cups water
- 1 1/2 teaspoons table salt
- Ground black pepper
- 3 tablespoons unsalted butter
- 1 small onion, minced (about 1/2 cup)
Pho Gá: Chicken Noodle Soup
By norsegal8
I eat pho -- chicken or beef -- almost every morning at the restaurant
- Garnishes:
- 1 (3-pound) whole chicken, or 4 cups shredded, poached chicken meat, a mix of light and dark
- 3 quarts chicken stock
- Fish sauce, for seasoning
- 1 (16-ounce) package dried rice vermicelli, cooked according to package directions
- 1 bunch scallions, thinly sliced (about 1 cup)
- 1 bunch cilantro, chopped (about 1 1/2 cups)
- Crispy fried shallots
- Thai basil sprigs
- Mung bean sprouts
- Limes, cut into wedges
- Jalapeño chiles, stemmed and thinly sliced into rings
- Instructions
Grilled Bread with Prosciutto
By norsegal8
Directions Prepare a charcoal grill with medium-hot coals or turn a gas grill to medium-high heat
- 6 slices good Tuscan round bread, sliced 3/4 inch thick
- 1 large garlic clove, cut in half
- Good olive oil
- 2 ounces thinly sliced prosciutto (torn in pieces, if desired)
- 2 ounces fresh smoked mozzarella, grated
- 3 tablespoons minced fresh parsley
- Kosher salt and freshly ground black pepper
Bay Scallop Gratin
By norsegal8
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 6 tablespoons unsalted butter, at room temperature
- 6 large garlic cloves, minced
- 2 medium shallots, minced
- 2 ounces thinly sliced prosciutto di Parma, minced
- 4 tablespoons minced fresh parsley, plus extra for garnish
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons Pernod
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 tablespoons good olive oil
- 1/2 cup panko
- 6 tablespoons dry white wine
- 2 pound fresh bay scallops
- Lemon, for garnish
Orange Creme Fraiche
By norsegal8
The lightly sweetened tang of crème fraîche provides contrast to the sweetness of our Best Almond Cake, and the s...
- MAKES ABOUT 2 CUPS
- 2 oranges
- 1 cup crème fraîche
- 2 tablespoons sugar
- 1/8 teaspoon salt
Split Pea and Ham Soup - ATK
By norsegal8
1. Heat butter in large Dutch oven over medium-high heat
- 2 tablespoons unsalted butter
- 1 large onion, chopped fine (about 1 1/2 cups)
- Table salt
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 7 cups water
- 1 ham steak (about 1 pound), skin removed, cut into quarters
- 3 slices thick-cut bacon (about 4 ounces) (see note)
- 1 pound green split peas (about 2 cups), picked through and rinsed
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
- 1 medium celery rib, cut into 1/2-inch pieces (about 1 cup)
- Ground black pepper
Foolproof Vinaigrette
By norsegal8
Red wine, white wine, or champagne vinegar will work in this recipe; however, it is important to use high-quality i...
- 1 tablespoon wine vinegar (see note)
- 1 1/2 teaspoons very finely minced shallot
- 1/2 teaspoon regular or light mayonnaise
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon table salt
- Ground black pepper
- 3 tablespoons extra-virgin olive oil
Southern-Style Cornbread
By norsegal8
Unlike its sweet, cakey Northern counterpart, Southern cornbread is thin, crusty, and decidedly savory
- 4 teaspoons bacon drippings or 1 tablespoon melted butter and 1 teaspoon vegetable oil
- 1 cup yellow cornmeal, preferably stone ground
- 2 teaspoons granulated sugar
- 1/2 teaspoon table salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup water (rapidly boiling)
- 3/4 cup buttermilk
- 1 large egg, beaten lightly
Smashed Sweet Potatoes with Apples
By norsegal8
vegetable
- 4 lbs. sweet potatoes (about 6 large)
- 1/2 cup orange juice
- 1/2 cup heavy cream
- 4 Tbsp. unsalted butter
- 1/4 cup brown sugar
- 1 tsp. nutmeg
- 1/2 tsp. cinnamon
- 2 tsp. kosher salt
- 1 tsp. black pepper
- FOR THE TOPPING
- 3 Tbsp. unsalted butter
- 3 McIntosh or Macoun apples, peeled, cored and cut into eighths
- 3 Tbsp. light brown sugar
Lemon Supreme Pie
By norsegal8
On a lightly floured surface, roll pie dough to a 1/8-in
- LEMON FILLING:
- Pastry for deep-dish pie (9 inches)
- 1-1/4 cups granulated sugar, divided
- 6 tablespoons cornstarch
- 1/2 teaspoon salt
- 1-1/4 cups water
- 2 tablespoons butter
- 2 teaspoons grated lemon zest
- 4 to 5 drops yellow food coloring, optional
- 1/2 cup lemon juice
- CREAM CHEESE FILLING:
- 11 ounces cream cheese, softened
- 3/4 cup confectioners' sugar
- 1-1/2 cups whipped topping, thawed
- 1 tablespoon lemon juice
- Additional frozen whipped topping, optional