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Recipes
Chocolate Sables
By norsegal8
Make sure the cookie dough is well chilled and firm so that it can be uniformly sliced
- 1 large egg
- 10 tablespoons (1 1/4 sticks) unsalted butter, softened
- 1/3 cup plus 1 tablespoon granulated sugar (2 3/4 ounces)
- 1/4 teaspoon table salt
- 1 teaspoon vanilla extract
- 1 1/3 cups unbleached all-purpose flour (6 2/3 ounces)
- 1/4 cup Dutch-processed cocoa (1 ounce)
- 1 teaspoon large egg white, lightly beaten with 1 teaspoon water
- 4 teaspoons turbinado sugar
Almond Macaroons
By norsegal8
Macaroons must be baked on parchment paper
- 3 cups blanched slivered almonds (12 ounces), measured without packing or shaking the cup
- 1 1/2 cups granulated sugar
- 1/3 cup large egg whites, plus 1 tablespoon, from about 3 large eggs
- 1 teaspoon almond extract
Hazelnut Dacquoise - Mary Berry
By norsegal8
Directions For the dacquoise, preheat the oven to 180C/fan 160C/350F/Gas 4
- For the dacquoise
- 250 250g/9oz 250g/9oz blanched hazelnuts
- 300 300g/10 1/2oz 1/2oz caster sugar
- 25 25g/1oz 25g/1oz cornflour
- 6 6 6 large free-range egg whites
- pinch pinch salt
- For the chocolate ganache
- 150 150g/5 1/2oz 35% plain chocolate, (around 35% cocoa solids), chopped
- 110 110ml/3 3/4fl 3/4fl oz double cream
- For the coffee custard filling
- 600 600ml/20fl 600ml/20fl oz full-fat milk
- 3 3 3 large free-range egg yolks
- 125 125g/4 1/2oz 1/2oz caster sugar
- 2 2 2 tbsp Camp coffee essence
- 50 50g/1 3/4oz 3/4oz cornflour
- 300 300ml/10fl 300ml/10fl oz whipping cream
- For the hazelnut praline
- 50 50g/1 3/4oz 3/4oz caster sugar
- 36 36 36 whole blanched hazelnuts
- 1/2 1/2 1/2 tsp lemon juice
- For the decoration
- 100 100g/3 1/2oz 1/2oz roasted, chopped hazelnuts
Savory Palmiers
By norsegal8
Lightly flour a board and carefully unfold one sheet of puff pastry
- 1 package frozen Pepperidge Farm puff pastry, defrosted
- 1/4 cup prepared pesto
- 1/2 crumbled goat cheese, such as Montrachet
- 1/4 cup finely chopped sun-dried tomatoes in oil, drained
- 1/4 cup toasted pine nuts
- kosher salt
Minestrone Soup - F&W
By norsegal8
Step 1 In a pot, cover the beans with 2 inches of water and bring to a boil
- 1 1/4 cups dried white beans (8 ounces), soaked overnight and drained
- 3 tablespoons extra-virgin olive oil
- 2 ounces pancetta, finely diced
- 2 medium shallots, minced
- 2 large celery ribs, finely diced
- 1 medium onion, finely diced
- 1 large carrot, finely diced
- 1/2 fennel bulb, cored and diced
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- 2 bay leaves
- 2 tablespoons tomato paste
- One 14-ounce can plum tomatoes, chopped, juices reserved
- 1 quart low-sodium chicken broth
- Salt and freshly ground pepper
- 1 cup baby arugula
- 1/2 cup flat-leaf parsley leaves
- 1 tablespoon fresh lemon juice
Broiled Salmon with Herb Mustard Glaze
By norsegal8
Recipe courtesy Giada De Laurentiis
- 2 garlic cloves
- 3/4 teaspoon finely chopped fresh rosemary leaves
- 3/4 teaspoon finely chopped fresh thyme leaves
- 1 tablespoon dry white wine
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- Nonstick olive oil cooking spray
- 6 (6 to 8-ounce) salmon fillets
- Salt and freshly ground black pepper
- 6 lemon wedges
Grilled Herb Shrimp
By norsegal8
2001, Barefoot Contessa Parties!
- 2 pounds large shrimp (16 to 20 per pound), peeled and deveined (see note)
- 3 cloves garlic, minced
- 1 medium yellow onion, small-diced
- 1/4 cup minced fresh parsley
- 1/4 cup minced fresh basil
- 1 teaspoon dry mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup good olive oil
- 1 lemon, juiced
Lemon Meringue Pie
By norsegal8
This pie is one of America’s top three flavors (right after apple, and before chocolate)
- Crust
- 1 1/3 cups (5 3/4 ounces) King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 1/3 cup (2 3/8 ounces) vegetable oil
- 3 tablespoons (1 1/2 ounces) cold milk (nonfat is fine)
- Filling
- 1 1/2 cups (10 1/2 ounces) sugar
- 6 tablespoons (1 7/8 ounces) cornstarch
- 1 1/2 cups cold water
- 3 large eggs yolks (reserve the whites)
- 3 tablespoons (1 1/2 ounces) butter
- Grated peel of 1 large lemon
- 1/2 cup (4 ounces) lemon juice (juice of about 2 lemons)
- 1/2 teaspoon vanilla extract
- Meringue
- 3 large egg whites (reserved from egg yolks above)
- 1/4 teaspoon cream of tartar
- 6 tablespoons (2 3/8 ounces) sugar
- 1 teaspoon vanilla extract
French Toast - Alton Brown
By norsegal8
In amedium size mixing bowl, whisk together the half and half, eggs, honey and salt
- 1 cup half and half
- 3 large eggs
- 2 Tbsp. honey, warmed in the microwave for 20 seconds
- 1/4 tsp. salt
- 8 (1/2-inch) slices day-old or stale country loaf or brioche or challah bread
- 4 Tbsp. butter
Chimichurri (Parsley & Garlic) Sauce - ATK
By norsegal8
For best results use flat-leaf parsley
- 1 cup packed fresh parsley leaves from one large bunch, washed and dried
- 5 medium cloves garlic, peeled
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons water
- 1/4 cup red onion, finely minced
- 1 teaspoon table salt
- 1/4 teaspoon red pepper flakes