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Recipes
No-Knead Brioche
By norsegal8
High-protein King Arthur Bread Flour works best with this recipe, though other bread flours will suffice
- 3 1/4 cups (17 3/4 ounces) bread flour
- 2 1/4 teaspoons instant or rapid-rise yeast
- 1 1/2 teaspoons salt
- 7 large eggs (1 lightly beaten with pinch salt)
- 1/2 cup water, room temperature
- 1/3 cup (2 1/3 ounces) sugar
- 16 tablespoons unsalted butter, melted and cooled slightly
Perfect Potato Soup
By norsegal8
Directions Watch how to make this recipe
- 6 slices thin bacon, cut into 1-inch pieces
- 3 carrots, scrubbed clean and diced
- 3 stalks celery, diced
- 1 medium onion, diced
- 6 small russet potatoes, peeled and diced
- 1/2 teaspoon Cajun spice mix, plus more if needed
- Salt and freshly ground black pepper
- 8 cups low-sodium chicken or vegetable broth
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 1 teaspoon minced fresh parsley
- 1 cup grated Cheddar
Kentucky Butter Cake
By norsegal8
Instructions Preheat the oven to 325°F/165°C Grease a 10" bundt pan with butter or shortening very liberally
- Cake:
- 1 cup butter, cubed at room temperature (I use and love Challenge Butter)
- 2 cups granulated sugar
- 4 eggs
- 1 tablespoon vanilla
- 3 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- Butter Glaze
- 1/3 cup butter
- 3/4 cup granulated sugar
- 2 tablespoons water
- 2 teaspoons vanilla
Mini Lemon Bundt Cakes - Sweet Miniatures
By norsegal8
The dry ingredients are first sifted together so that the salt and baking powder (the leavening agent) will be even...
- For the cakes:
- 1 1⁄2 cups all-purpose flour
- 1 ⁄2 tsp. baking powder
- 1 ⁄4 tsp. salt
- 13 Tbs. unsalted butter
- 1 cup sugar
- 3 eggs, lightly beaten
- 1 ⁄2 tsp. lemon oil
- For the glaze:
- 1 vanilla bean
- 1 ⁄2 cup water
- 1 cup sugar
- 1 ⁄4 cup honey
- 2 Tbs. unsalted butter
Campari Orange Spritzer
By norsegal8
Place the ice cubes in a highball glass
- 6 ice cubes
- 1/4 cup Campari
- 1/2 cup orange juice
- 1 1/2 cups sparkling water
- orange slices
Apple Crostata - Barefoot Contessa
By norsegal8
For the pastry, place the flour, sugar and salt in the bowl of a food processor fitted with a steel blade
- FOR THE PASTRY (2 tarts):
- 2 cups all-purpose flour
- 1/4 cup granulated or superfine sugar
- 1/2 tsp. kosher salt
- 1/2 pound very cold unsalted butter, diced
- FOR THE FILLING (1 tart):
- 1 1/2 lbs. McIntosh, Macoun, or Empire apples
- 1/4 tsp. orange zest
- 1/4 cup all-purpose flour
- 1/4 tsp. kosher salt
- 1/4 tsp. cinnamon
- 1/8 tsp. allspice
- 4 Tbsp. cold, unsalted butter, diced
Pork Chops alla Pizzaiola
By norsegal8
Recipe courtesy Giada De Laurentiis
- 2 tablespoons olive oil
- 2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
- Salt and freshly ground black pepper
- 1 small onion, thinly sliced
- 1 (15-ounce) can diced tomatoes, in juice
- 1 teaspoon herbes de Provence
- 1/4 teaspoon dried red pepper flakes, or more to taste
- 1 tablespoon chopped fresh Italian parsley leaves
Plum Tart
By norsegal8
2001, Barefoot Contessa Parties!, All Rights Reserved
- 2 cups all-purpose flour
- 3/4 cup finely chopped walnuts
- 3/4 cup light brown sugar, lightly packed
- 12 tablespoons cold unsalted butter (1 1/2 sticks), diced
- 1 egg yolk
- 2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise
Cherry Tomato Five-Minute Sauce
By norsegal8
This ultrasimple sauce is one of my favorite basic preparations
- 1/4 cup olive oil
- 2 quarts ripe cherry tomatoes, halved
- 2 teaspoons crushed red pepper flakes
- 4 cloves garlic, crushed
- leaves from 4 sprigs of fresh basil
- salt
- fresh ground pepper
- 1 teaspoon sugar
Silver Queen Corn, Orzo and Crabmeat Macque Choux
By norsegal8
Originally a Native American dish, macque choux came from the Choctaws, who called it Matache, meaning spotted
- 6 ears Silver Queen or other ripe corn, shucked
- 2 tablespoons butter
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 pound jumbo lump crabmeat, picked over
- 2 cups cooked orzo pasta
- 1 cup Basic Crab Pan Sauce
- 1 tablespoon chopped fresh chives
- 1/4 summer truffle, sliced
- 2 tablespoons grated Parmesan cheese
- salt