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Recipes
Pork and Shrimp Spring Rolls with Peanut Sauce
By norsegal8
When I first decided to open a restaurant, I had never cooked professionally
- PEANUT SAUCE:
- 1 cup sweet (glutinous) rice
- 1/2 cup roasted peanuts
- 2 cloves garlic
- 1 Thai chile, stemmed
- 3 tablespoons each red miso, ketchup, canola oil and sugar
- 2 tablespoons vegetarian stir-fry sauce or vegetarian oyster sauce
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon toasted sesame oil
- SPRING ROLLS:
- 10 ounces dried rice vermicelli
- 15 medium-size shrimp, peeled and deveined
- 8 ounces boneless pork shoulder
- 1 egg yolk
- 1/2 cup shallot oil or canola oil
- 1/4 teaspoon kosher salt
- 30 fresh mint leaves
- 1 head red leaf lettuce, leaves separated
- Ten 12-inch rice-paper rounds
Tabbouleh
By norsegal8
Serve the salad with the crisp inner leaves of romaine lettuce and wedges of pita bread
- 3 medium round tomatoes, cored and cut into 1/2-inch pieces
- Salt and pepper
- 1/2 cup medium-grind bulgur
- 1/4 cup lemon juice (2 lemons)
- 6 tablespoons extra-virgin olive oil
- 1/8 teaspoon cayenne pepper
- 1 1/2 cups chopped fresh parsley
- 1/2 cup chopped fresh mint
- 2 scallions, sliced thin
Hungarian Beef Stew (Goulash)
By norsegal8
Do not substitute hot, half-sharp, or smoked Spanish paprika for the sweet paprika in the stew (see our recommended...
- 1 (3 1/2- to 4-pound) boneless beef chuck-eye roast, trimmed of excess fat and cut into 1 1/2-inch cubes (see note)
- Salt
- 1/3 cup sweet paprika (see note)
- 1 (12-ounce) jar roasted red peppers, drained and rinsed (about 1 cup)
- 2 tablespoons tomato paste
- 3 teaspoons white vinegar
- 2 tablespoons vegetable oil
- 4 large onions, diced small (about 6 cups)
- 4 large carrots, peeled and cut into 1-inch-thick rounds (about 2 cups)
- 1 bay leaf
- 1 cup beef broth, warmed
- 1/4 cup sour cream (optional; see note)
- Ground black pepper
Lemon Mousse Dessert
By norsegal8
In a mixing bowl whisk together graham cracker crumbs and sugar
- 3/4 cup crushed graham crackers (6 full sheets)
- 2 Tbsp (26g) granulated sugar
- 3 Tbsp (42g) salted butter, melted
- Mousse
- 2 1/2 Tbsp fresh lemon juice
- 1 1/2 Tbsp water
- 1 1/2 tsp unflavored gelatin powder
- 1 1/2 cups (355ml) heavy cream
- 1 cup (110g) powdered sugar, divided
- Yellow food coloring (optional)
- 12 oz (340g) cream cheese, softened
- 1 (10 oz) jar lemon curd (tested with Dickenson's)
- Sweetened whipped cream , lemon wedges, blueberries and mint for garnish (optional)
Mushroom Ragu'
By norsegal8
Use a spoon to scrape the dark brown gills from the portobellos
- 1 ounce dried porcini mushrooms, rinsed well
- 1 cup low-sodium chicken broth
- 4 ounces pancetta, cut into 1/2-inch pieces
- 1/2 pound portobello mushrooms (2 large), stems and gills removed and discarded, caps cut into 1/2-inch pieces (about 1 1/2 cups) (see note)
- 3 tablespoons extra-virgin olive oil
- 4 medium garlic cloves, peeled and sliced thin
- 1 tablespoon tomato paste
- 2 teaspoons minced fresh rosemary leaves
- 1 (14.5-ounce) can whole tomatoes, roughly crushed by hand
- Table salt and ground black pepper
- 1 pound spaghetti
- Grated Pecorino Romano, for serving
Better Chicken Marsala - ATK
By norsegal8
In our recipe for chicken Marsala, we take a new approach to fabricating and cooking chicken cutlets
- 2 1/4 cups dry Marsala
- 4 teaspoons unflavored gelatin
- 1 ounce dried porcini mushrooms, rinsed
- 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
- Kosher salt and pepper
- 2 cups chicken broth
- 3/4 cup all-purpose flour
- 1/4 cup plus 1 teaspoon vegetable oil
- 3 ounces pancetta, cut into 1/2-inch pieces
- 1 pound cremini mushrooms, trimmed and sliced thin
- 1 shallot, minced
- 1 tablespoon tomato paste
- 1 garlic clove, minced
- 2 teaspoons lemon juice
- 1 teaspoon minced fresh oregano
- 3 tablespoons unsalted butter, cut into 6 pieces
- 2 teaspoons minced fresh parsley
Toasted Almond Icing
By norsegal8
Combine egg whites, sugar, water, almond extract, and corn syrup in bowl of standing mixer or large heatproof bowl ...
- 2 large egg whites
- 1 cup granulated sugar (7 ounces)
- 1/4 cup water plus 1 tablespoon
- 1/2 teaspoon almond extract
- 1 tablespoon corn syrup
- 3/4 cup chopped almonds, toasted and cooled
Sangria
By norsegal8
The longer sangria sits before drinking, the more smooth and mellow it will taste
- 2 large juice oranges, washed; one orange sliced; remaining orange juiced
- 1 large lemon, washed and sliced
- 1/4 cup granulated sugar
- 1/4 cup Triple Sec
- 1 bottle inexpensive, fruity, medium-bodied red wine (750 milliliters), chilled
Roasted Shrimp Cocktail
By norsegal8
Preheat the oven to 400 degrees
- FOR THE SHRIMP:
- 2 pounds (12 - 15 count) shrimp
- 1 tablespoon good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- FOR THE SAUCE:
- 1/2 cup Heintz chili sauce
- 1/2 cup ketchup
- 3 tablespoons prepared horseradish
- 2 teaspoons lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon Tabasco sauce
Lemon Snowdrops
By norsegal8
Preheat oven to 350°. In a small bowl, cream butter, confectioners' sugar and salt until light and fluffy
- FILLING:
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1/4 teaspoon salt
- 1 teaspoon lemon extract
- 2 cups all-purpose flour
- Granulated sugar
- 1 Eggland's Best Egg, lightly beaten
- 2/3 cup granulated sugar
- 3 tablespoons lemon juice
- 2 teaspoons grated lemon peel
- 4 teaspoons butter
- Additional confectioners' sugar