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Recipes
Oyster and Artichoke Soup
By norsegal8
Melt 2 tablespoons of the butter over medium heat in a saucepan
- 1 stick butter
- 3/4 cup chopped onions
- 1/2 cup chopped green onions
- 3/4 cup chopped celery
- 6 tablespoons all-purpose flour
- 3 cups warm chicken broth
- 2 teaspoons Cajun seasoning mix
- 1 teaspoon hot sauce
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon paprika
- 1 cup heavy cream
- 2 - to 3-dozen shucked Louisiana oysters with their liquor (ideally, about 1/2 cup)
- 1 (14-ounce) can quartered artichoke hearts, drained and chopped
- 1 tablespoon chopped parsley
Strawberries with Balsamic Vinegar - ATK
By norsegal8
1. Bring the vinegar, granulated sugar and lemon juice to a simmer in a small saucepan over medium heat
- 1/3 cup balsamic vinegar
- 2 teaspoons granulated sugar
- 1/2 teaspoon lemon juice
- 6 cups strawberries, hulled sliced lengthwise 1/4 inch thick if large, halved or quartered if small
- 1/4 cup packed light brown sugar
- ground black pepper
Light Cream Cheese Frosting - ATK
By norsegal8
Be sure to mix the frosting by hand—an electric mixer or food processor will turn the frosting soupy
- 12 ounces Neufchatel (1/3 less fat) cream cheese, softened but still cool
- 1 teaspoon vanilla extract
- 1 1/2 cups confectioners' sugar (6 ounces)
Jalapeno Crab Meat Salad
By norsegal8
Gently fold in the crabmeat and mint with a spatula
- 1/2 cup mayonnaise; more to taste
- 3 Tbs. fresh lemon juice
- 3 Tbs. fresh lime juice
- 2 medium jalapeño peppers, seeded and minced (about 2-1/2 Tbs.)
- 1-1/2 tsp. finely grated lemon zest
- 1-1/2 tsp. finely grated lime zest
- 1 tsp. Espelette pepper; more for garnish
- Coarse sea salt and freshly ground black pepper
- 2 lb. jumbo lump crab meat, picked through
- 1/2 cup loosely packed fresh mint leaves, torn; more for garnish
- 1 lb. large ripe tomatoes (about 2), cored and cut into 1/2-inch slices
- In a large bowl whisk together the mayonnaise, juices, jalapeños, zests, Espelette pepper, 1/2 tsp. salt, and 1/4 tsp. black pepper.
Shrimp Scampi - Lidia
By norsegal8
Combine the shallots, five garlic cloves, and 2 tablespoons of the oil in a mini-food processor and process to make...
- 3 shallots, peeled and chooped , (about 1/2 cup)
- 7 garlic cloves, crushed and peeled
- 3/4 cup extra-virgin olive oil
- 2 pounds extra-large or jumbo shrimp, peeled and deveined
- 4 sprigs fresh thyme
- 2 1/2 teaspoons freshly squeezed lemon juice
- 6 tablespoons unsalted butter
- 1/2 cup chopped fresh Italian parsley
- 1 tablespoon dry bread crumbs, if needed
- 2 cups dry white wine
Grilled Pork Tenderloin
By norsegal8
Pork tenderloins are often sold two to a package, each piece usually weighing 12 to 16 ounces
- 3 tablespoons kosher salt (or 1 1/2 tablespoons table salt)
- 3/4 cup granulated sugar
- 2 cups water (hot)
- 2 cups water (cold)
- 2 pork tenderloins, 1 1/2 to 2 pounds total, trimmed of silver skin (see below)
Ultimate Cream of Tomato Soup
By norsegal8
Make sure to use canned whole tomatoes that are not packed in puree; you will need some of the juice to make the so...
- 2 (28 ounce) cans whole tomatoes (not packed in puree), drained, 3 cups juice reserved, tomatoes seeded
- 1 1/2 tablespoons dark brown sugar
- 4 tablespoons unsalted butter
- 4 large shallots, minced
- 1 tablespoon tomato paste
- Pinch ground allspice
- 2 tablespoons unbleached all-purpose flour
- 1 3/4 cups chicken stock or canned low-sodium chicken broth
- 1/2 cup heavy cream
- 2 tablespoons brandy or dry sherry
- Table salt
- Cayenne pepper
Italian Lemon Pound Cake
By norsegal8
Instructions Pre-heat oven to 300 degrees 1
- 3 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 3 eggs
- 1/2 cup buttermilk
- 1/2 cup of sour cream
- 4 tablespoons lemon juice
- Zest of 2 lemons ( about 2 tbsps.)
- 1 teaspoon of vanilla
Mexican Chocolate Butter Cookies
By norsegal8
Natural cocoa powder will work in this recipe, but we found that Dutch-processed yields the best chocolate flavor
- 1/2 cup sliced almonds
- 1 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 20 tablespoons unsalted butter (2 1/2 sticks), softened to cool room temperature (about 65 degrees)
- 1/2 cup cocoa powder (about 2 ounces)
- 1 teaspoon espresso powder
- 1 cup sugar (7 ounces)
- 1/4 teaspoon table salt
- 2 large egg yolks
- 1 tablespoon vanilla extract
- 2 1/4 cups unbleached all-purpose flour (11 1/4 ounces)
- 1/2 cup turbinado sugar (or other raw or sanding sugar)
- Optional Bittersweet Chocolate Glaze
- 4 ounces bittersweet chocolate
- 4 tablespoons unsalted butter
- 2 tablespoons corn syrup
- 1 teaspoon vanilla extract
Mushroom, Leek and Fontina Frittata
By norsegal8
Frittatas are excellent served warm or at room temperature, which means that this meatless main is a perfect do-ah...
- 2 tablespoons olive oil, divided
- 2 medium leeks, whites and pale green parts only, chopped
- 8 ounces crimini (baby bella) mushrooms, thinly sliced
- 12 large eggs
- 1/2 cup crème fraîche or sour cream
- 2 tablespoons coarsely chopped flat-leaf parsley
- 3/4 cup shredded Fontina cheese, divided
- Kosher salt, freshly ground pepper