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Recipes
Asiago Ciabatta - KAF
By norsegal8
The nutty, mellow flavor of Asiago cheese adds a kick to this traditional Italian slipper bread
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/4 cup pumpernickel, rye, or whole wheat flour
- 1 cup water
- 1/8 teaspoon instant yeast
- all of the starter
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup water
- 1 tablespoon Pizza Dough Flavor (optional)
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 cup Asiago or Parmesan cheese, cut into 1/4" dice, plus extra for grating over the top of the bread
Fresh Dill Sauce
By norsegal8
Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspo...
- 1/2 cup good mayonnaise, such as Hellmann's
- 1/2 cup sour cream
- 1/2 cup plain yogurt, such as Stonyfield
- 2 tablespoons cream cheese, at room temperature
- 1/2 cup chopped scallions, white and green parts (4 scallions)
- 1/2 cup minced fresh dill
- 1/4 cup minced fresh flat-leaf parsley
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 1 cup seeded, grated hothouse cucumber
Lamb Sausage in Puff Pastry
By norsegal8
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 1 pound fresh lamb sausage, 1/2-inch thick
- 2 sheets commercial puff pastry, thawed
- 2 tablespoons Dijon mustard, plus extra for serving
- 1 egg, beaten with 1 tablespoon water or milk, for egg wash
Shaker Lemon Pie
By norsegal8
Adjust the oven rack to the lowest position and heat the oven to 425 degrees
- 1 double-crust pie dough
- 3 large lemons, sliced very thin and seeded
- 1 3/4 cups sugar
- 1 tablespoon cornstarch
- 4 large eggs
- 1 tablespoon heavy cream
S'more Squares
By norsegal8
You don't need a campfire to make this version of the classic S'more
- Crust
- 1 1/2 cups (5 1/2 ounces) cinnamon graham crackers, crushed
- 1/4 cup packed light brown sugar
- 7 tablespoons unsalted butter, melted
- Filling
- 2/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 2 ounces unsweetened chocolate, chopped
- 6 tablespoons unsalted butter
- 1 tablespoon water
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- Topping
- 2 ounces milk chocolate, melted
- 36 mini marshmallows
Fried Chicken - Emeril
By norsegal8
Combine the buttermilk, 1/4 cup Essence, salt, sugar, and garlic in a large nonreactive bowl
- 1 quart buttermilk
- 1/2 cup Emeril's Essence, recipe follows
- 2 tablespoons salt
- 2 tablespoons sugar
- 1 head garlic, cloves peeled and crushed
- 2 (3 1/2 to 4-pound) chickens cut up or chicken parts
- 4 cups all-purpose flour
Madam Begue's Stuffed Eggs
By norsegal8
Poppy Tooker’s buttery, spicy stuffed eggs are a tip of the hat to the “late breakfast” served at 19th-centur...
- 12 large eggs
- 1/2 cup (8 Tbs.) unsalted butter, softened
- 1/2 tsp. Creole or spicy brown mustard
- 2 Tbs. finely diced carrot
- 1 scallion, finely chopped (about 1 Tbs.)
- Kosher salt
- Hot sauce
- Paprika
- 12 thin slices deli ham, cut in half
Walnut Vinaigrette
By norsegal8
Red wine, white wine, or champagne vinegar will work in this recipe; however, it is important to use high-quality i...
- 1 tablespoon wine vinegar (see note)
- 1 1/2 teaspoons very finely minced shallot
- 1/2 teaspoon regular or light mayonnaise
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon table salt
- Ground black pepper
- 1 1/2 tablespoons roasted walnut oil
- 1 1/2 tablespoons olive oil
French Toast
By norsegal8
For best results, choose a good challah or a firm, high-quality sandwich bread, such as Arnold Country Classics Whi...
- 8 large slices hearty white sandwich bread or good-quality challah (see note)
- 1 1/2 cups whole milk, warmed (see note)
- 3 large egg yolks
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted, plus 2 tablespoons for cooking
- 1/4 teaspoon table salt
- 1 tablespoon vanilla extract
- Maple syrup
Spaghetti with Mushroom and Tomato Sauce
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 cheese, for serving