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Recipes
Thai-Style Chicken with Basil
By norsegal8
Since tolerance for spiciness can vary, we’ve kept our recipe relatively mild
- 2 cups fresh basil leaves, tightly packed
- 3 medium garlic cloves, peeled
- 6 green or red Thai chiles, stemmed (see note)
- 2 tablespoons fish sauce, plus extra for serving (see note)
- 1 tablespoon oyster sauce
- 1 teaspoon white vinegar, plus extra for serving (see note)
- 1 tablespoon sugar, plus extra for serving (see note)
- 1 1/2 pounds boneless, skinless chicken breast, cut into 2-inch pieces
- 3 medium shallots, peeled and thinly sliced (about 3/4 cup)
- 2 tablespoons vegetable oil
- Red pepper flakes, for serving (see note)
Spaghetti al Limone
By norsegal8
Let the dish rest briefly before serving so the flavors develop and the sauce thickens
- Table salt
- 1 pound spaghetti
- 1/4 cup extra virgin olive oil, plus more for serving
- 1 medium shallot, minced (about 3 tablespoons)
- 1/4 cup heavy cream
- 2 teaspoons finely grated zest and 1/4 cup juice from 3 lemons
- 1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving
- Ground black pepper
- 2 tablespoons shredded fresh basil leaves
Spanische Windtorte - Mary Berry
By norsegal8
Directions Line 3 large baking trays with baking parchment
- For the French meringue shell:
- 8 large free-range egg whites
- 1/2 tsp cream of tartar
- 475 g (1 lb 1 oz) caster sugar
- For the fondant violets:
- 25 g (1 oz) dusky lavender ready-to-roll icing
- 25 g (1 oz) deep purple ready-to-roll icing
- 10 g (1/4 oz) yellow ready-to-roll icing
- For the Swiss meringue decoration:
- 4 large free-range egg whites
- 250 g (9 oz) caster sugar
- For the filling:
- 600 ml (20 fl oz) double cream
- 50 g (1 3/4 oz) icing sugar, plus extra for dusting
- 1 tsp orange blossom water
- 400 g (14 oz) strawberries, roughly chopped
- 200 g (7 oz) raspberries
Garlic Roasted Potatoes
By norsegal8
Preheat the oven to 400 degrees
- 3 pounds small red or white skinned potatoes
- 1/4 cup olive oil
- 1 1/2 tsp. kosher salt
- 1 tsp. black pepper
- 2 Tbsp. minced garlic
- 2 Tbsp. fresh parsley
Green Olive Dip
By norsegal8
Purée the milk, anchovies, garlic, cilantro, and a pinch of pepper in a blender
- 2/3 cup whole milk; more if needed
- 12 large oil-packed anchovy fillets
- 2 small cloves garlic, smashed
- 16 fresh cilantro sprigs, coarsely chopped
- Freshly ground white pepper
- 1-1/2 cups vegetable oil
- 1-1/3 cups pitted brined green olives, rinsed if particularly salty, coarsely chopped
- 1 baguette, sliced 1/2 inch thick and toasted
Chicken Florentine Style
By norsegal8
Recipe courtesy Giada De Laurentiis
- 4 boneless skinless chicken breasts
- Salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons (3/4 stick) unsalted butter
- 2 tablespoons shallots, sliced
- 1 tablespoon chopped garlic
- 1 1/2 cups dry white wine
- 1 cup whipping cream
- 1 tablespoon chopped fresh Italian parsley
- 2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained
Chive Biscuits
By norsegal8
2002, Barefoot Contessa Family Style, All Rights Reserved
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/4 pound (1 stick) cold unsalted butter, diced
- 3/4 cup half-and-half
- 1/2 cup chopped fresh chives or fresh parsley leaves
- 1 egg mixed with 1 tablespoon water, for egg wash
Simple Italian-Style Meat Sauce
By norsegal8
Except for ground round (which tasters found spongy and bland), this recipe will work with most types of ground bee...
- 4 ounces white mushrooms, cleaned, stems trimmed, and broken into rough pieces
- 1 large slice high-quality white sandwich bread, torn into quarters
- 2 tablespoons whole milk
- Salt and ground black pepper
- 1 pound 85 percent lean ground beef (see note and related content)
- 1 tablespoon olive oil
- 1 large onion, chopped fine (about 1 1/2 cups)
- 6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
- 1/4 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1 (14.5-ounce) can diced tomatoes, drained, 1/4 cup liquid reserved
- 1 tablespoon minced fresh oregano leaves or 1 teaspoon dried oregano (see note)
- 1 (28-ounce) can crushed tomatoes
- 1/2 ounce grated Parmesan cheese (about 1/4 cup)
Daube Provencal - ATK
By norsegal8
Serve this French beef stew with egg noodles or boiled potatoes
- 3/4 ounce dried porcini mushrooms, rinsed well
- 1 boneless beef chuck-eye roast (about 3 1/2 pounds), trimmed of excess fat and cut into 2-inch chunks
- 1 1/2 teaspoons table salt
- 1 teaspoon ground black pepper
- 4 tablespoons olive oil
- 5 ounces salt pork, rind removed
- 4 large carrots, peeled and cut into 1-inch rounds (about 2 cups)
- 2 medium onions, halved and cut into 1/8-inch-thick slices (about 4 cups)
- 4 medium cloves garlic, sliced thin
- 2 tablespoons tomato paste
- 1/3 cup all-purpose flour
- 1 bottle red wine (bold, such as a Cabernet)
- 1 cup low-sodium chicken broth
- 1 cup water
- 4 strips orange zest (from one orange), removed with vegetable peeler, each strip about 3 inches long, cleaned of white pith, and cut lengthwise into thin strips
- 1 cup niçoise olives, pitted and drained well
- 3 anchovy fillets, minced (about 1 teaspoon)
- 5 sprigs fresh thyme, tied together with kitchen twine
- 2 bay leaves
- 1 can (14 1/2 ounces) whole tomatoes, drained and cut into 1/2-inch dice
- 2 tablespoons minced fresh parsley leaves
Rustic Potato-Leek Soup
By norsegal8
1. Melt the butter in a large Dutch oven over medium-low heat
- 6 Tbsp. unsalted butter
- 4-5 pounds leeks, white and light green parts only, halved lenthwise, sliced crosswise 1-inch thick and rinsed thoroughly (about 11 cups)
- 1 Tbsp. all-purpose flour
- 5 1/2 cups chicken stock
- 1 3/4 pounds red potatoes (about 5 medium), peeled and cut into 3/4-inch chunks
- 1 bay leaf
- table salt
- black pepper