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Recipes
Basic White Rice
By norsegal8
1. Place rice in colander or fine-mesh strainer and rinse under cold running water until water runs clear
- 2 cups long grain white rice
- 1 tablespoon unsalted butter or vegetable oil
- 3 cups water
- 1 teaspoon table salt
Dijon Rueben en Croute
By norsegal8
In a saucepan over medium heat, cook the onion in 1 tablespoon butter until tender
- 1/2 cup chopped onion
- 1/4 cup butter
- 1 (8 ounce) can sauerkraut (drained)
- 1/2 cup Dijon mustard
- 1 teaspoon caraway seeds
- 8 sheets phyllo dough, thawed
- 1/2 pound thinly sliced corned beef
- 1/4 pound swiss cheese, shredded
- 3/4 cup sour cream
Perfect Chocolate Truffles
By norsegal8
These truffles are meant to look like the real thing—small, irregular mounds instead of perfectly spherical balls
- Ganache
- 9 ounces semisweet chocolate or bittersweet chocolate, chopped coarse
- 1/2 cup heavy whipping cream
- 2 tablespoons unsalted butter
- 1 tablespoon light corn syrup
- 2 tablespoons Cognac, dark rum, Grand Marnier, Framboise, Kirsch, Frangelico, Amaretto, Kahlua, or port
- Chocolate and Cocoa Coating
- 8 ounces semisweet chocolate or bittersweet chocolate
- 2 cups Dutch-processed cocoa powder, sifted
Banana-Caramel Coconut Cream Pie
By norsegal8
This variation is a test kitchen favorite
- Crust
- 6 ounces animal crackers
- 2 tablespoons unsweetened shredded coconut
- 1 tablespoon granulated sugar
- 4 tablespoons unsalted butter melted and cooled
- Banana-Caramel
- 1/2 cup granulated sugar
- 3 tablespoons water
- 3 tablespoons heavy cream
- pinch table salt
- 2 tablespoons unsalted butter
- 2 medium bananas, slightly under-ripe (5 to 6 ounces each)
- Filling
- 1 (13 1/2-ounce) can coconut milk
- 1 cup whole milk
- 1/2 cup unsweetened shredded coconut
- 1/2 cup granulated sugar
- 1 tablespoon granulated sugar
- 3/8 teaspoon table salt
- 5 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter, cut into 2 pieces
- 1 teaspoon vanilla extract
- 2 teaspoons dark rum
- Whipped Cream and Garnish
- 1 1/2 cups heavy cream (cold)
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsweetened shredded coconut, toasted in a small dry skillet until golden brown
Pecan Crescent Cookies
By norsegal8
Directions Adjust an oven rack to the middle position and preheat the oven to 325 degrees F
- 4 cups all-purpose flour, scooped
- 1/4 teaspoon fine salt
- 2 cups (4 sticks) unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 4 teaspoons pure vanilla extract
- 1 cup pecans, finely chopped
- 1 1/4 cups powdered sugar
Green Beans with Buttered Bread Crumbs and Almonds
By norsegal8
Tongs are the tool best suited to tossing the beans in the pan and arranging them on the platter
- 1 teaspoon table salt
- 1 pound green beans, stem ends snapped off
- 1 slice high-quality white bread such as Pepperidge Farm, crust removed and torn into rough 1 1/2-inch pieces
- 2 tablespoons sliced almonds (about 1/2 ounce), crumbled by hand into 1/4-inch pieces
- 2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
- 2 teaspoons chopped fresh parsley leaves
- Salt and ground black pepper
- 4 tablespoons unsalted butter
Roasted Smashed Potatoes
By norsegal8
1. Adjust oven racks to top and bottom positions and heat oven to 500 degrees
- 2 pounds small Red Bliss potatoes (about 18), scrubbed (see note)
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon chopped fresh thyme leaves
- Kosher salt and ground black pepper
Caramelized Lemongrass Shrimp
By norsegal8
1. To prepare the shrimp, using scissors, remove the sharp spike at the tail of each shrimp and the spike in the c...
- 2 pounds medium head-on shrimp in their shells
- 1/4 teaspoon fresh ground black pepper
- 2 tablespoons canola oil
- 2 shallots, thinly sliced into rings
- 2 Thai chiles, stemmed and halved on the diagonal
- 1/4 cup finely minced lemongrass
- 1 teaspoon minced garlic
- 2 inches by 1 inch piece fresh ginger, peeled and finely julienned
- 1 tablespoon roasted chili paste + 2 teaspoons roasted chili paste
- 1/2 cup caramel sauce
- 1/4 cup low sodium chicken broth or water
Profiteroles - Barefoot Contessa
By norsegal8
Copyright 2004, Barefoot in Paris, All Rights Reserved
- 1 cup milk
- 1/4 pound (1 stick) unsalted butter
- Pinch kosher salt
- 1 cup all-purpose flour
- 4 extra-large eggs
- 1/2 cup heavy cream
- 12 ounces semisweet chocolate chips
- 2 tablespoons honey
- 2 tablespoons prepared coffee
- Good vanilla ice cream (recommended: Haagen-Dazs), for serving
Java Sticks
By norsegal8
These light, tender butterfingers, enhanced by flecks of walnuts, feature the fragrance of coffee and white chocola...
- DOUGH
- 1 1/2 cups all-purpose flour
- 1/8 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup walnuts
- 1/4 cup unsweetened cocoa powder
- 1 1/2 sticks unsalted butter, at room temperature
- 1 teaspoon instant coffee powder dissolved in 1 teaspoon vanilla
- DECORATION
- 6 ounces white chocolate, finely chopped
- 1 cup walnuts, finely chopped