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Recipes
Challah French Toast
By norsegal8
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
- 6 extra-large eggs
- 1 1/2 cups half-and-half or milk
- 1 teaspoon grated orange zest
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon good honey
- 1/2 teaspoon kosher salt
- 1 large loaf challah or brioche bread
- Unsalted butter
- Vegetable oil
- Pure maple syrup
- Good raspberry preserves (optional)
- Sifted confectioners' sugar (optional)
Brioche Loaves
By norsegal8
Combine the water, yeast and sugar in the bowl of an electric mixer fitted with the paddle attachment (make sure th...
- 1/2 cup warm water (110 to 120 degrees)
- 1 package dried yeast
- 3 tablespoons sugar
- 6 extra-large eggs at room temperature
- 4 1/2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1/2 pound unsalted butter, at room temperature
- 1 egg mixed with 1 tablespoon milk, for egg wash
Eli's Asian Salmon
By norsegal8
2006, Barefoot Contessa at Home, All Rights Reserved
- 2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
- 1 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon toasted (dark) sesame oil
- 1 1/2 teaspoons chili paste
- 1/2 cup sliced scallions (2 scallions)
- 2 tablespoons minced garlic (8 large cloves)
- 2 tablespoons minced fresh ginger
- 1 1/2 cups panko (Japanese bread crumbs
Cream Cheese Pastry Dough
By norsegal8
This dough is very pliable, keeps well in the refrigerator for up to 3 days, and nestles nicely into a tartlet pan,...
- 1/2 cup cream cheese
- 8 tablespoons unsalted butter
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 1/4 cups unbleached all-purpose flour
Asparagus and Zucchini Crudi
By norsegal8
Using a vegetable peeler, shave the zucchini into long thin strips
- 2 zucchini, trimmed
- 1 bunch asparagus, trimmed
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 ounce shaved Pecorino Romano, for garnish
Peppermint Meringues
By norsegal8
Special equipment: a pastry bag fitted with a round tip; a small paintbrush or cotton swab Position oven racks in ...
- 3 large egg whites
- Pinch fine salt
- 1/4 teaspoon cream of tartar
- 3/4 cup superfine sugar
- 1/4 to 1/2 teaspoon peppermint extract
- Red food coloring, preferably gel
White Ganache
By norsegal8
White chocolate is a superb stabilizer for whipped cream
- 3 ounces white chocolate, chopped
- 1 cup heavy cream
Danish Pastry - Quick Method
By norsegal8
There is a quick method for making Danish
- 3 1/2 to 4 cups all-purpose flour
- 1 1/2 cups chilled unsalted butter
- 2 packages active dry yeast
- 1/2 cup warm water, 105 to 115 degrees
- 1/2 cup heavy cream
- 1/2 teaspoon freshly crushed cardamom seed
- 1/2 teaspoon salt
- 2 eggs, at room temperature
- 1/4 cup sugar
Chicken Chasseur
By norsegal8
If fresh tarragon is unavailable, double the amount of fresh parsley; do not use dried tarragon
- 4 bone-in, skin-on chicken breast halves (10 to 12 ounces each), trimmed of excess fat and skin
- Salt and ground black pepper
- 2 tablespoons vegetable oil
- 8 ounces white button mushrooms, cleaned and sliced 1/8 inch thick (about 3 1/2 cups)
- 1 medium shallot, minced (about 2 tablespoons)
- 3 tablespoons brandy or cognac
- 1/2 cup dry white wine
- 3 1/2 cups low-sodium chicken broth
- 1/3 cup drained canned diced tomatoes
- 3 tablespoons unsalted butter (cold), cut into 4 pieces
- 1 tablespoon minced fresh parsley leaves
- 1 tablespoon minced fresh tarragon leaves
Creamy Artichoke Soup
By norsegal8
Heat the oil in a havy, large pot over medium heat
- 2 tablespoons olive oil
- 2 leeks, white part only, washed and chopped
- 1 clove garlic, minced
- 1 small potato, peeled and chopped
- 1 (8-ounce) package frozen artichokes, thawed
- 2 cups chicken stock
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons mascarpone cheese
- 2 tablespoons chives