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Recipes
Norwegian Cardamom-Almond Tart (Fyrstekake)
By norsegal8
Crust •Whisk flour, baking powder, cardamom, and salt in a medium bowl; set aside
- Crust
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cardamom, preferably freshly ground
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup sugar
- 1 large egg yolk
- 2 teaspoons whole milk or heavy cream
- Filling and assembly
- Unsalted butter (for pan)
- 2 cups slivered almonds
- 1 cup powdered sugar
- 3/4 teaspoons ground cardamom, preferably freshly ground
- 1/4 teaspoon freshly grated nutmeg
- 3 large egg whites
- 1/2 teaspoon vanilla extract
- 1 large egg yolk
- Special Equipment
- A 9-inch-diameter fluted tart pan with removable bottom; decorative cookie cutters
Indonesian-Style Fried Rice (Nasi Goreng) - ATK
By norsegal8
If Thai chiles are unavailable, substitute two serranos or two medium jalapeños
- 5 green or red Thai chiles, stemmed
- 7 large shallots, peeled
- 4 large garlic cloves, peeled
- 2 tablespoons dark brown sugar
- 2 tablespoons light or mild molasses
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- Table salt
- 4 large eggs
- 1/2 cup vegetable oil
- 1 recipe Faux Leftover Rice (see related recipe)
- 12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and cut crosswise into thirds
- 4 large scallions, sliced thin
- 2 limes, cut into wedges
Summer Pasta Puttanesca
By norsegal8
We prefer to make this dish with campanelle, but fusilli and orecchiette also work
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 1 tablespoon anchovy paste
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dried oregano
- 1 1/2 pounds grape or cherry tomatoes
- 1 pound campanelle
- Salt
- 1/2 cup pitted kalamata olives, chopped coarse
- 3 tablespoons capers, rinsed and minced
- 1/2 cup minced fresh parsley
Aebelskiver
By norsegal8
For this recipe, you will need a Danish aebelskiver pan with round indentations
- 1 cup milk
- 1/2 cup melted butter
- 3 eggs, separated
- 2 tablespoons sugar
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- applesauce
- powdered sugar
Grilled Corn and Tomato Salad - Michael Symon
By norsegal8
1. Soak the corn in its husks in heavily salted water overnight in the refrigerator, keeping the ears submerged bel...
- 4 4 4 ears sweet corn, unhusked
- 4 4 4 ears sweet corn, unhusked
- 4 4 4 ears sweet corn, unhusked
- kosher salt
- kosher salt
- kosher salt
- 1 1 1 garlic clove, minced
- 1 1 1 garlic clove, minced
- 1 1 1 garlic clove, minced
- 1 1 1 jalapeño, seeds and ribs removed, minced
- 1 1 1 jalapeño, seeds and ribs removed, minced
- 1 1 1 jalapeño, seeds and ribs removed, minced
- 3 zest and juice of 3 limes
- 3 zest and juice of 3 limes
- 3 zest and juice of 3 limes
- 1/2 1/2 1/2 cup extra virgin olive oil
- 1/2 1/2 1/2 cup extra virgin olive oil
- 1/2 1/2 1/2 cup extra virgin olive oil
- 1 1 1 ripe avocado, halved, pitted, peeled and diced
- 1 1 1 ripe avocado, halved, pitted, peeled and diced
- 1 1 1 ripe avocado, halved, pitted, peeled and diced
- 1 1 1 cup halved cherry tomatoes
- 1 1 1 cup halved cherry tomatoes
- 1 1 1 cup halved cherry tomatoes
- 6 6 6 scallions, thinly sliced
- 6 6 6 scallions, thinly sliced
- 6 6 6 scallions, thinly sliced
- 1 1 1 cup halved cherry tomatoes
- 1 1 1 cup halved cherry tomatoes
- 1 1 1 cup halved cherry tomatoes
- 3/4 3/4 3/4 cup finely chopped fresh cilantro leaves
- 3/4 3/4 3/4 cup finely chopped fresh cilantro leaves
- 3/4 3/4 3/4 cup finely chopped fresh cilantro leaves
- freshly ground black pepper
- freshly ground black pepper
- freshly ground black pepper
Cheesecake-Stuffed Red Velvet Cookies
By norsegal8
Make the filling: Line a baking sheet with parchment paper
- Cookies:
- One 8-ounce package cream cheese, at room temperature
- 1/3 cup granulated sugar
- 2 tablespoons sour cream
- 1 teaspoon pure vanilla extract
- 1 2/3 cups all-purpose flour, scooped and leveled (see Cook's Note)
- 1/4 cup unsweetened cocoa powder, scooped and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 1/4 cups granulated sugar
- 1/2 stick (4 tablespoons) unsalted butter, melted
- 1 tablespoon buttermilk
- 1 teaspoon red food coloring
- 1 teaspoon pure vanilla extract
- 2 large eggs
- Confectioners' sugar, for coating
Baked Fontina
By norsegal8
Preheat the broiler and position the oven rack 5 inches from the heat
- 1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch diced
- 1/4 cup good olive oil
- 6 garlic cloves, thinly sliced
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon minced fresh rosemary leaves
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 loaf crusty French baguette
Lasagna - Pioneer Woman
By norsegal8
Watch how to make this recipe
- 2 pounds hamburger
- 1 pound hot breakfast sausage
- 3 cloves garlic, finely chopped
- One 28-ounce can diced tomatoes
- One 6-ounce can tomato paste
- Freshly ground black pepper
- 1 tablespoon olive oil
- Salt
- 10 ounces lasagna noodles
- 1 pound mozzarella
- 10 to 12 fresh basil leaves
- 1/4 cup fresh flat-leaf parsley leaves
- 3 cups low-fat cottage cheese
- 1 cup freshly grated Parmesan
- 2 eggs, beaten
Plum Crunch
By norsegal8
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 3 pounds Italian prune plums, pitted and quartered
- 1 1/2 cups light brown sugar, lightly packed
- 1/4 cup all-purpose flour
- 6 tablespoons creme de cassis liqueur
- For the topping
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1 cup oatmeal
- 1/2 cup chopped walnuts
- 1/2 pound (2 sticks) cold unsalted butter, diced
Parmesan Smashed Potatoes
By norsegal8
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 3 pounds red potatoes, unpeeled
- 1 tablespoon kosher salt plus 2 teaspoons
- 1 1/2 cups half-and-half
- 1/4 pound (1 stick) unsalted butter
- 1/2 cup sour cream
- 1/2 cup freshly grated Parmesan
- 1/2 teaspoon freshly ground black pepper