Norsegal8's profile page
Recipes
Gingersnaps
By norsegal8
The dough for these dark, mildly spiced cookies is quickly made and can be rolled out into snaps
- 1/4 cup sugar
- 3 tablespoons molasses
- 2 tablespoons unsalted butter, at room temperature
- 1/8 teaspoon ginger
- 1/8 teaspoon cinnamon
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/2 tablespoons water
- 3/4 cup all-purpose flour
- 1 tablespoon molasses mixed with 1 tablespoon water, for glaze
Grilled Stuffed Flank Steak
By norsegal8
Depending on the steak’s size, you may have between 8 and 12 pinwheels of stuffed meat at the end of step 2
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1 small shallot, minced (about 2 tablespoons)
- 2 tablespoons fresh parsley leaves, finely minced
- 1 teaspoon sage leaves, finely minced
- 2 tablespoons olive oil, plus extra for oiling grate
- 1 flank steak (2- to 2 1/2-pounds) (see note)
- 4 ounces thinly sliced prosciutto
- 4 ounces thinly sliced provolone
- 8 - 12 skewers soaked in water for 30 minutes
- Kosher salt and ground black pepper
Crispy Smoked Mozzarella with Honey and Figs
By norsegal8
In a large pot, heat the vegetable oil over medium heat to 350 degrees F
- 6 sheets phyllo dough
- 6 ounces smoked mozzarella, cut into 6 equal pieces
- Vegetable oil, for frying
- 8 ounces dried figs, stemmed and quartered
- 3/4 cup honey, plus more for drizzling
- 3 teaspoons black sesame seeds
Chili con Carne - ATK
By norsegal8
To ensure the best chile flavor, I recommend toasting whole dried chiles and grinding them in a mini-chopper or spi...
- 3 tablespoons ancho chili powder or 3 medium pods (about 1/2 ounce), toasted and ground (see illustrations below)
- 3 tablespoons New Mexico chili powder or 3 medium pods (about 3/4 ounce), toasted and ground
- 2 tablespoons cumin seeds, toasted in a dry skillet over medium heat until fragrant, about 4 minutes, and ground
- 2 teaspoons dried oregano, preferably Mexican
- 7 1/2 cups water, divided
- 1 beef chuck roast (4-pounds), trimmed of excess fat and cut into 1-inch cubes
- 2 teaspoons table salt, plus extra for seasoning
- 8 ounces bacon (7 or 8 slices), cut into 1/4-inch pieces
- 1 medium onion, minced (about 1 cup)
- 5 medium cloves garlic, minced
- 4 - 5 small jalapeño chiles, cored, seeded, and minced
- 1 cup crushed tomatoes (canned), or plain tomato sauce
- 2 tablespoons lime juice from 1 medium lime
- 5 tablespoons masa harina or 3 tablespoons cornstarch
- Ground black pepper
Glazed Carrots
By norsegal8
Glazed carrots are a good accompaniment to roasts of any kind--beef, pork, lamb, or poultry
- 1 pound medium carrots (about 6), peeled and sliced 1/4-inch thick on the bias (see illustration)
- 1/2 teaspoon table salt
- 3 tablespoons granulated sugar
- 1/2 cup low-sodium chicken broth
- 1 tablespoon unsalted butter, cut into 4 pieces
- 2 teaspoons lemon juice
- Ground black pepper
French Omelet - ATK
By norsegal8
Because making omelets is such a quick process, make sure to have all your ingredients and equipment at the ready
- 2 tablespoons unsalted butter, cut into 2 pieces
- 6 large eggs, cold
- Table salt and ground black pepper
- 1/2 teaspoon vegetable oil
- 2 tablespoons shredded Gruyère cheese
- 4 teaspoons minced fresh chives
Horseradish-Crusted Beef Tenderloin
By norsegal8
If using table salt, reduce the amount in step 1 to 1 1/2 teaspoons
- 1 beef tenderloin center-cut Châteaubriand (about 2 pounds), trimmed of fat and silver skin
- Kosher salt (see note)
- 3 tablespoons panko bread crumbs
- 1 cup plus 2 teaspoons vegetable oil
- 1 1/4 teaspoons ground black pepper
- 1 small shallot, minced (about 1 1/2 tablespoons)
- 2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
- 1/4 cup well-drained prepared horseradish (see note)
- 2 tablespoons minced fresh parsley leaves
- 1/2 teaspoon minced fresh thyme leaves
- 1 small russet potato (about 6 ounces), peeled and grated on large holes of box grater
- 1 1/2 teaspoons mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon powdered gelatin (see note)
The Ultimate Potato Gratin
By norsegal8
Preheat the oven to 375 degrees F
- 1 head savoy cabbage, cored, cleaned, and shredded
- 1 (2-inch) piece slab bacon, thinly sliced
- 2 tablespoons unsalted butter, plus more for greasing the gratin dish
- 4 garlic cloves, finely chopped
- 1/2 bunch fresh chives, finely chopped to 1/4 cup
- Sea salt and freshly ground black pepper
- 2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch), see Cook's note*
- 2 1/2 cups heavy cream
- 2 cups grated Parmesan
Torta Di Pasta
By norsegal8
The literal translation of torta di pasta is "cake made of pasta"
- salt
- 8 ounces dried spaghetti, or leftover cooked pasta
- 1/2 cup drained oil-packed sun-dried tomatoes, chopped
- 4 large eggs
- 3/4 cup freshly grated Parmesan cheese
- 3/4 cup grated Fontina cheese
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 Tbsp. unsalted butter
- 1 Tbsp. olive oil
Cuban-Style Black Beans and Rice - ATK
By norsegal8
Serve this recipe as a side dish or as a main course with a simple green salad
- Table salt
- 1 cup dried black beans, rinsed and picked over
- 2 cups low-sodium chicken broth (see note)
- 2 cups water
- 2 large green bell peppers, halved and seeded
- 1 large onion, halved at equator and peeled, root end left intact
- 1 head garlic, 5 medium cloves removed and minced or pressed through garlic press (about 5 teaspoons), remaining head halved at equator with skin left intact
- 2 bay leaves
- 1 1/2 cups long grain white rice
- 2 tablespoons olive oil
- 6 ounces lean salt pork, cut into 1/4-inch dice (see note)
- 1 tablespoon minced fresh oregano leaves
- 4 teaspoons ground cumin
- 2 tablespoons red wine vinegar
- 2 medium scallions, sliced thin
- 1 lime, cut into 8 wedges