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Recipes
Classic Cocktail Sauce
By norsegal8
Whisk all ingredients together in a small bowl to blend
- 1 cup chili sauce (ketchup-based, such as Heintz)
- 1 teaspoon lemon juice
- 1/4 teaspoon Worcestershire sauce
- 8 dashes Tabasco
Parker's Split Pea Soup
By norsegal8
1. On mediumheat, saute the onions and garlic with the olive oil, oregano, salt and pepper in a stock pot until th...
- 2 cups chopped yellow onions (2 onions)
- 1 tablespoon minced garlic (3 cloves)
- 1/4 good olive oil
- 1 teaspoon dried oregano
- 1 tablespoon kosher salt
- 2 teaspoons freshly grounded pepper
- 4 cups medium diced carrots (6-8 carrots)
- 2 cups medium diced red boiling potatoes unpeeled (6 small)
- 2 pounds dried split green peas
- 16 cups chicken stock or water
Chicken in Garlic-Almond Sauce
By norsegal8
Recipes & Menus | recipes Chicken in Garlic-Almond Sauce Bon Appétit Test Kitchen director Mary-Frances Heck le...
- 4 tablespoons olive oil, divided
- 1/2 cup slivered almonds
- 2 cups 1/2-inch cubes crustless white bread
- 4 garlic cloves
- 2 cups low-sodium chicken broth
- 2/3 cup dry Sherry or white wine
- 1/2 teaspoon freshly ground black pepper plus more for seasoning
- 1/2 teaspoon saffron threads (optional)
- Kosher salt
- 4 chicken legs (thigh and drumstick)
- 1 onion, minced
- 1 tablespoon chopped flat-leaf parsley
Brown Rice with Mushrooms and Leeks
By norsegal8
To minimize any loss of water through evaporation, cover the saucepan and use the broth as soon as it reaches a boi...
- 1 1/2 cups long-grain brown rice or medium-grain brown rice, or short-grain brown rice
- 2 1/3 cups low-sodium chicken broth
- Table salt
- 1 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium leek, white part only, sliced crosswise into 1/4-inch-thick rings, then rinsed and dried thoroughly
- 6 ounces cremini mushrooms, sliced 1/4 inch thick
- 1 1/2 teaspoons minced fresh thyme leaves
- 1/8 teaspoon ground black pepper
- 1 1/2 teaspoons sherry vinegar
Madeleines
By norsegal8
To coat the molds, mix two teaspoons of melted butter with one teaspoon of all-purpose flour
- 1/4 cup unbleached all-purpose flour
- 1/4 cup cake flour
- Pinch kosher salt
- 2 large egg yolks
- 1 large egg
- 1/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 4 tablespoons unsalted butter, melted
Cheesy Potato Cake
By norsegal8
Preheat the oven to 375˚F (190˚C)
- 5 5 5 russet potatoes, medium
- 2 2 2 tablespoons all-purpose flour
- 2 2 2 cloves garlic, minced
- 1/4 1/4 1/4 cup (30 g) grated parmesan cheese
- 1 1 1 teaspoon salt
- 1/2 1/2 1/2 teaspoon pepper
- 1 1 1 cup (240 mL) heavy cream
- 3 3 3 cups (300 g) shredded cheddar cheese
- 3 3 3 cups (300 g) gruyère cheese, shredded
- 9 9 9 slices ham
- fresh parsley, chopped, for garnish
- to 375˚F oven to 375˚F (190˚C).
- Using a mandolin or a sharp knife, thinly slice the potatoes lengthwise.
- 13-inch a 13-inch (33-cm) cast iron skillet, layer slices of potatoes around the outside of the pan. Add another layer of potatoes, keeping them centered in the pan and moving clockwise until the pan is covered.
- Top with a third of the cheddar cheese, a third of the Gruyère cheese, and half of the ham.
- Add another layer of potato slices around the outside of the pan, then a add layer of slices around the center of the pan. Top with another third of the cheddar and Gruyère and the remaining ham slices.
- Add a final layer of potato slices around the center of the pan
- Top with the remaining cheddar and Gruyère cheese.
- 40 with greased aluminum foil and bake for 40 minutes.
- to 400˚F pan from the oven and increase the oven temperature to 400˚F (200˚C).
- In a medium bowl, combine the flour, garlic, Parmesan, salt, pepper and mix well.
- Slowly add in the cream, whisking until fully incorporated.
- Uncover the skillet and pour the cream mixture over potatoes, spreading evenly.
- 10-15 for another 10-15 minutes uncovered, until the cheese is melted and golden brown.
- 30 for at least 30 minutes, then slice and serve.
- Garnish with fresh parsley.
- Enjoy!
Farmhouse Vegetable and Barley Soup
By norsegal8
We prefer an acidic, un-oaked white wine such as sauvignon blanc for this recipe
- 1/8 ounce dried porcini mushrooms
- 8 sprigs fresh parsley plus 3 tablespoons chopped
- 4 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons unsalted butter
- 1 1/2 pounds leeks, white and light green parts sliced 1/2 inch thick and washed thoroughly
- 2 carrots, peeled and cut into 1/2-inch pieces
- 2 celery ribs, cut into 1/4-inch pieces
- 1/3 cup dry white wine
- 2 teaspoons soy sauce
- Salt and pepper
- 6 cups water
- 4 cups low-sodium chicken broth or vegetable broth
- 1/2 cup pearl barley
- 1 garlic clove, peeled and smashed
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
- 1 turnip, peeled and cut into 3/4-inch pieces
- 1 1/2 cups chopped green cabbage
- 1 cup frozen peas
- 1 teaspoon lemon juice
Caramels
By norsegal8
In a heavy 3 quart suacepan, melt the butter
- 1 cup butter
- 2 1/4 cups light-brown sugar, packed
- 1 cup light corn syrup
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla
Roasted Vegetable Soup
By norsegal8
Directions For serving: In a large saucepan, heat 3 cups of chicken stock
- 3 to 4 cups chicken stock, preferably homemade
- 1 quart Roasted Winter Vegetables, recipe follows
- Kosher salt and freshly ground black pepper
- Brioche Croutons, recipe follows
- Good olive oil
- Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
- 1 pound carrots, peeled
- 1 pound parsnips, peeled
- 1 large sweet potato, peeled
- 1 small butternut squash (about 2 pounds), peeled and seeded
- 3 tablespoons good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 6 ounces brioche loaf or challah
- 1 tablespoon good olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Cocoa Soufflé Roll
By norsegal8
This chocolate roll is airy yet exceptionally moist and intensely chocolate
- 1/3 cup + 1 tablespoon unsweetened cocoa (Dutch-processed)
- 1/4 cup boiling water
- 1 teaspoon vanilla
- 2 tablespoons unsalted butter, softened
- 2/3 cup sugar
- 6 large eggs, separated
- 1/3 cup finely ground toasted almonds (optional)
- 3/4 teaspoon cream of tartar