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Recipes
Whole-Grain Sticky Buns - KAF
By norsegal8
These sweet and tender buns are no ordinary breakfast pastry
- 2 cups King Arthur White Whole Wheat Flour or sprouted wheat flour
- 4 1/2 teaspoons potato flour
- 2 tablespoons Baker's Special Dry Milk, or nonfat dry milk
- 3/4 teaspoon salt
- 2 teaspoons instant yeast
- 2 tablespoons butter, softened
- 2 tablespoons honey
- 1 large egg
- 1/2 cup + 2 tablespoons lukewarm water
- 1/4 cup (4 tablespoons) butter, melted
- 1/2 cup whole milk
- 1/2 cup brown sugar
- 3 tablespoons honey
- 1/8 teaspoon salt
- 1/8 to 1/4 teaspoon grated orange rind (zest), optional
- 1/2 cup whole pecans
- 1/4 cup (4 tablespoons) butter, softened
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch of salt
- 1/3 cup chopped pecans
Grilled Peaches with Amaretti
By norsegal8
Directions Preheat the oven to 375 degrees F
- 8 ripe peaches, cut in 1/2 and pitted
- 1/4 cup vanilla sugar, recipe follows
- 1/4 cup good dark rum (recommended: Mount Gay)
- 1/4 cup good almond liqueur (recommended: Amaretto Di Savonna)
- 8 amaretti cookies, crumbled
- Creme fraiche or vanilla ice cream to serve, optional
Brussels Sprouts Lardons
By norsegal8
2004, Barefoot in Paris, All Rights Reserved
- 2 tablespoons good olive oil
- 6 ounces Italian pancetta or bacon, 1/4-inch dice
- 1 1/2 pounds Brussels sprouts (2 containers), trimmed and cut in 1/2
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3/4 cup golden raisins
- 1 3/4 cups Homemade Chicken Stock, recipe follows, or canned broth
- 3 (5-pound) chickens
- 3 large onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 celery stalks with leaves, cut in thirds
- 4 parsnips, unpeeled and cut in 1/2, optional
- 20 sprigs fresh flat-leaf parsley
- 15 sprigs fresh thyme20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in 1/2 crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
Herbed Monkey Bread
By norsegal8
Manual Method: In a medium-sized mixing bowl, combine all of the ingredients, stirring till the dough starts to lea...
- ough
- 1 cup (8 ounces) water
- 3 cups (12 3/4 ounces) unbleached all-purpose flour
- 1 teaspoon salt
- 1 3/4 teaspoons instant yeast
- 1 1/2 tablespoons sugar
- 2 tablespoons (1/2 ounce) Baker's Special Dry Milk or nonfat dry milk
- 1 1/2 tablespoons (3/4 ounce) butter, oil or margarine
- Herb Coating
- 3 tablespoons (1 ounce) olive oil*
- 1 tablespoon fresh stemmed thyme
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- Use 3 tablespoons of oil if you simply want to drizzle the herb coating over the dough in the pan. To thoroughly coat each dough ball, use 5 tablespoons olive oil. This will give the bread a delicious crisp crust
Roman Summer Salad
By norsegal8
Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 mi...
- 1 cup balsamic vinegar
- 1 cup pitted green and black olives, halved
- 1/4 cup chopped fresh parsley leaves
- 3 anchovy fillets, drained and chopped
- 2 tablespoons capers, rinsed and drained
- 1 garlic clove, thinly sliced
- 8 fresh basil leaves, shredded
- 1/2 teaspoon freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 1 pound vine-ripened tomatoes (about 3 tomatoes)
Eggplant Parmesan - ATK
By norsegal8
Use kosher salt when salting the eggplant
- Eggplant
- 2 pounds globe eggplant (2 medium eggplants), cut crosswise into 1/4-inch-thick rounds
- 1 tablespoon kosher salt
- 8 slices high-quality white bread (about 8 ounces), torn into quarters
- 1 cup grated Parmesan cheese (about 2 ounces)
- Salt and ground black pepper
- 1 cup unbleached all-purpose flour
- 4 large eggs
- 6 tablespoons vegetable oil
- Tomato Sauce
- 3 (14.5-ounce) cans diced tomatoes
- 2 tablespoons extra-virgin olive oil
- 4 medium cloves garlic, minced or pressed through garlic press (about 1 generous tablespoon)
- 1/4 teaspoon red pepper flakes
- 1/2 cup fresh basil leaves chopped
- Salt and ground black pepper
- 8 ounces whole milk mozzarella or part-skim mozzarella, shredded (2 cups)
- 1/2 cup grated Parmesan cheese (about 1 ounce)
- 10 fresh basil leaves torn, for garnish
Key Lime Pie - ATK
By norsegal8
Serves 8 If you prefer a meringue topping, follow the instructions in “No-Weep Lemon Meringue Pie” in the Nov...
- Lime Filling
- 4 teaspoons grated lime zest
- 1/2 cup lime juice from 3 to 4 limes
- 4 large egg yolks
- 1 (14-ounce) can sweetened condensed milk
- Graham Cracker Crust
- 11 graham crackers, processed to fine crumbs (1 1/4 cups)
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- Whipped Cream Topping
- 3/4 cup heavy cream
- 1/4 cup confectioners' sugar
- 1/2 lime, sliced paper thin and dipped in sugar (optional)
Sunday Roast Beef and Gravy
By norsegal8
Preheat the oven to 400 degrees
- 1 (3 to 4 lb.) bone-in rib-eye roast
- kosher salt
- black pepper
- 1 large shallot, finely chopped
- 1/2 bottle red wine, such as Malbec
- 5 cups beef stock
Golden Shepherd's Pie
By norsegal8
Preheat the oven to 425°F (220˚C)
- for 12 servings
- 2 tablespoons olive oil
- 3lb. ground lamb (1.3 kg)
- salt, to taste
- pepper, to taste
- 1 large onion, chopped
- 3 large carrots
- 6 cloves garlic, grated
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1cup red wine
- 1 cup chicken stock
- 3 lb. Yukon gold potato, cubed (1.3 kg)
- ¼ cup unsalted butter, 1/2 stick (55 g)
- 4 large egg yolks
- 1 cup sour cream (230 g)
- 1 cup grated parmesan cheese
Pasta alla Norma
By norsegal8
We call for both regular and extra-virgin olive oil in this recipe
- 1 large eggplant (1 1/4 to 1 1/2 pounds), cut into 1/2-inch cubes
- Kosher salt (see note)
- 3 tablespoons olive oil (see note)
- 4 medium garlic cloves, mined or pressed through garlic press (about 4 teaspoons)
- 2 anchovy fillets, minced (about 1 generous teaspoon)
- 1/4-1/2 teaspoon red pepper flakes
- 1 (28-ounce) can crushed tomatoes (see note)
- 1 pound ziti, rigatoni, or penne
- 6 tablespoons chopped fresh basil
- 1 tablespoon extra-virgin olive oil
- 3 ounces ricotta salata, shredded (about 1 cup) (see note)