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Recipes
Norwegian Prince's Cake (Fyrstekake)
By norsegal8
Almond-filled butter pastry characterizes cakes that are in some way royal
- FILLING:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup sugar
- 1/2 cup + 1 tablespoon butter, firm, but not hard
- 1 egg
- 1 cup unblanched almonds
- 1 cup powdered sugar
- 2 egg whites
Salad Nicoise
By norsegal8
Prepare all of the vegetables before you begin cooking the potatoes and this salad will come together very easily
- Vinaigrette
- 1/2 cup lemon juice from 2 or 3 lemons
- 3/4 cup extra-virgin olive oil
- 1 medium shallot, minced (about 3 tablespoons)
- 1 tablespoon minced fresh thyme leaves
- 2 tablespoons minced fresh basil leaves
- 2 teaspoons minced fresh oregano leaves
- 1 teaspoon Dijon mustard
- Salt and ground black pepper
- Salad
- 4 large eggs
- 10 small new red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total), each potato scrubbed and quartered
- Salt and ground black pepper
- 2 tablespoons dry vermouth
- 2 medium heads Boston lettuce or Bibb lettuce, leaves washed, dried, and torn into bite-sized pieces (about 8 cups loosely packed)
- 2 (6-ounce) cans olive-oil packed tuna, drained
- 3 small vine-ripened tomatoes (about 14 ounces), each cored and cut into eighths
- 1 small red onion (about 4 ounces), sliced very thin
- 8 ounces green beans, stem ends trimmed and each bean halved crosswise
- 1/4 cup niçoise olives
- 10 - 12 anchovy fillets (optional)
- 2 tablespoons capers, rinsed (optional)
Pea & Fennel Soup
By norsegal8
Directions Heat the butter in a large saucepan, add the fennel and onion and cook over medium heat for 10 to 15 mi...
- 2 tablespoons unsalted butter
- 2 cups chopped fennel bulb, fronds reserved
- 1 cup chopped yellow onion
- 4 cups chicken stock, preferably homemade
- 2 (10-ounce) packages frozen peas
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup creme fraiche
- Good olive oil
- Croutons (recipe follows)
- 2 tablespoons good olive oil
- 2 cups (1/2 inch diced) sourdough bread
- Kosher salt and freshly ground black pepper
Crab Cakes with Smoky Onion Remoulade F&W
By norsegal8
Step 1 Make the remoulade Preheat the broiler
- 1 medium onion, halved and thinly sliced
- 1 tablespoon canola oil
- Kosher salt
- 3/4 cup mayonnaise
- 1 tablespoon white wine vinegar
- 1 1/2 tablespoons minced chives
- 1 tablespoon minced shallot
- 1/2 teaspoon chili powder
- 1/8 teaspoon cayenne
- Smoked sea salt, such as Maldon
- 1/2 cup canola oil
- 1/2 cup minced fennel
- 1/4 cup minced red onion
- 1/4 cup minced red bell pepper
- 2 tablespoons minced seeded jalapeño
- 2 tablespoons brandy
- 1 tablespoon Old Bay Seasoning
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced parsley
- 1 1/2 teaspoons minced tarragon
- 3 dashes of Tabasco
- 1 pound jumbo lump crabmeat, picked over
- 3 large eggs
- 1 1/4 cups rice flour
- 4 cups cornflakes (4 ounces), finely crushed
Refried Beans - ATK
By norsegal8
To quickly make refried beans, we fry a couple of slices of bacon and use the fat to give the beans meaty depth
- 2 slices bacon
- 1 small onion, chopped fine
- 2 garlic cloves, minced
- 1 (15-ounce) can pinto beans (do not rinse)
- 1/4 cup water
- Kosher salt
Cheddar Gougeres - F&W
By norsegal8
Preheat the oven to 425° and position racks in the upper and middle thirds
- 1 1 1 cup shredded Cabot Clothbound Cheddar
- 4 4 4 large eggs
- 1/2 1/2 1/2 teaspoon kosher salt
- 1 1 1 stick unsalted butter
- 1 1 1 cup water
- 1 1 1 cup all-purpose flour
Best Ever Southern Peach Cobbler
By norsegal8
Best Ever Southern Peach Cobbler is the simple recipe of your dreams
- 8 8 8 fresh peaches - peeled, pitted and sliced into thin wedges
- 1/4 1/4 1/4 cup granulated sugar
- 1/4 1/4 1/4 cup light brown sugar
- 1/4 1/4 1/4 teaspoon ground cinnamon
- 1/8 1/8 1/8 teaspoon ground nutmeg
- 1 1 1 teaspoon fresh lemon juice
- 2 2 2 teaspoons cornstarch
- 2 2 2 cups all-purpose flour
- 1/2 1/2 1/2 cup granulated sugar
- 1/2 1/2 1/2 cup light brown sugar
- 2 2 2 teaspoons baking powder
- 1 1 1 teaspoon salt
- 12 12 12 tablespoons unsalted butter, chilled and cut into small pieces
- 1/2 1/2 1/2 cup boiling water
- 3 3 3 tablespoons granulated sugar
Egg Croissant Casserole
By norsegal8
Butter a 9"-x-13" casserole dish
- 2 Tbsp extra-virgin olive oil
- 16 oz. sliced cremini mushrooms
- 12 mini croissants
- 3 c. baby spinach
- 5 oz. Gruyère cheese, coarsely grated (about 1 1/2 c.)
- 8 large eggs
- 2 c. whole milk
- Kosher salt and pepper
Slow-Cooked Scrambled Eggs with Goat Cheese
By norsegal8
2009, Ina Garten, All Rights Reserved
- 16 extra-large eggs
- 1 1/4 cups milk or half-and-half
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 6 ounces fresh goat cheese, such as Montrachet, crumbled
- 2 tablespoons minced fresh chives
Melon Smoothie - ATK
By norsegal8
Make sure the melon is absolutely ripe, if not overripe
- 1 medium banana (ripe, about 4 ounces), peeled and cut crosswise into eight pieces
- 3 1/2 cups watermelon, cantaloupe, or honeydew 1- to 2-inch cubes
- 1/3 cup whole milk
- 1/3 cup white cranberry juice or apple juice
- pinch table salt
- 3 - 6 teaspoons granulated sugar
- 2 - 3 teaspoons lemon juice
- 3 ice cubes (about 1 1/2 ounces total)