Norsegal8's profile page
Recipes
Fresh Lemon Mousse
By norsegal8
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 3 extra-large whole eggs
- 3 extra-large eggs, separated
- 1 cup plus 2 tablespoons sugar
- 2 teaspoons grated lemon zest
- 1/2 cup freshly squeezed lemon juice (4 lemons)
- Kosher salt
- 1 cup heavy cream
- 1/2 cup good bottled lemon curd, at room temperature
- Sweetened Whipped Cream, recipe follows
- Sliced lemon, for garnish
- 1 cup cold heavy cream
- 1 tablespoon sugar
- 1/2 teaspoon pure vanilla extract
Lemon Chess Pie
By norsegal8
Use your favorite pie dough or our Single-Crust Pie Dough (see related recipe)
- 5 large eggs
- 1 3/4 cups plus 1 teaspoon sugar
- 1 tablespoon grated lemon zest
- 3 tablespoons juice from 1 lemon
- 2 tablespoons cornmeal
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
- 1 (9-inch) pie shell, chilled (see note)
Apricot Cream Cheese Scones
By norsegal8
We love the bright flavor and color of apricots in scones; cream cheese lends these added richness
- 3 1/4 cups Perfect Pastry Blend, or King Arthur Unbleached All-Purpose Flour
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 (8 ounce) package cream or Neufchatel cheese
- 1/2 cup (1 stick) cold unsalted butter
- 1 cup diced dried apricots
- 1 large egg
- 2 teaspoons vanilla extract or 1/2 teaspoon fiori di sicilia
- 1/4 cup milk, plus 1 to 2 tablespoons more, if needed
- Sparkling sugar for garnish, optional
Crabmeat Maison
By norsegal8
Picking crabmeat is an art: you've got to get the hang of extracting the meat from the shell without creushing the ...
- 2 hard-cooked eggs, peeled and minced
- 1 1/2 cups Basic Sauce Ravigote
- 1 tablespoon Creole mustard
- 1 shallot, minced
- leaves of 1 sprig fresh tarragon, minced
- 1 small handful of chives, minced
- 1 teaspoon capers, rinsed and chopped
- juice of 1 lemon
- 1 pound jumbo lump crabmeat
- salt
- Tabasco
- 3 handfuls seasonal lettuces
- 2 tablespooons Basic Walnut Oil Vinaigrette
- leaves from fresh herbs, such as dill or chive blossoms
Slow Cooker Chicken Tortilla Soup
By norsegal8
In the slow cooker place chicken breasts (or beans), tomatoes, enchilada sauce, onion, green chilies and garlic
- 1 lb boneless skinless chicken breasts or 1 (15oz) can black beans if making vegetarian
- 1 14 ounce can fire roasted diced tomatoes
- 10 ounces enchilada sauce
- 1 medium onion, chopped
- 4 ounces chopped green chili peppers
- (I use the canned chilies)
- 2 cloves garlic, minced
- 2 cups of water
- 16 ounces chicken broth or vegetable broth lower sodium
- 1 tsp cumin (may add more if you want a spicier soup)
- 1 tsp chili powder (may add more if you want a spicier soup)
- 1 /2 tsp salt
- 1 /8 tsp black pepper
- 1 bay leaf
- 1 cup frozen corn
- 1 TBS cilantro, chopped
- 1 /2 cup part skim shredded mozzarella cheese
- lime for garnish
Roasted Vegetable Torte
By norsegal8
Preheat the oven to 400 degrees
- 2 zucchini, cut into 1/4 inch slices
- 1 red onion, cut in half lengthwise and sliced
- 1 garlic, minced
- olive oil
- kosher salt
- fresh ground pepper
- 2 red bell peppers, halved, cored, and seeded
- 2 yellow bell peppers, halved, cored, and seeded
- 1 eggplant, unpeeled, cut into 1/4 -inch slices (1 1/2 pounds)
- 1/2 cup freshly grated parmesan cheese
Chocolate Butter Glaze
By norsegal8
I use this recipe when I need a dark, shiny chocolate glaze and there is no cream in the house (there is always but...
- 12 ounces bittersweet chocolate, chopped
- 3/4 cup unsalted butter, softened
- 1/2 cup water
- 1 tablespoon corn syrup
- 1 tablespoon vanilla
Modern Beef Burgundy
By norsegal8
If the pearl onions have a papery outer coating, remove it by rinsing them in warm water and gently squeezing indiv...
- 1 (4-pound) boneless beef chuck-eye roast, trimmed and cut into 1 1/2- to 2-inch pieces, scraps reserved
- Salt and pepper
- 6 ounces salt pork, cut into 1/4-inch pieces
- 3 tablespoons unsalted butter
- 1 pound cremini mushrooms, trimmed, halved if medium or quartered if large
- 1 1/2 cups frozen pearl onions, thawed
- 1 tablespoon sugar
- 1/3 cup all-purpose flour
- 4 cups beef broth
- 1 (750-ml) bottle red Burgundy or Pinot Noir
- 5 teaspoons unflavored gelatin
- 1 tablespoon tomato paste
- 1 teaspoon anchovy paste
- 2 onions, chopped coarse
- 2 carrots, peeled and cut into 2-inch lengths
- 1 garlic head, cloves separated, unpeeled, and crushed
- 2 bay leaves
- 1/2 teaspoon black peppercorns
- 1/2 ounce dried porcini mushrooms, rinsed
- 10 sprigs fresh parsley, plus 3 tablespoons minced
- 6 sprigs fresh thyme
Beef Stock
By norsegal8
Red wine, used to deglaze the pan after browning the beef, adds an extra layer of flavor
- 2 tablespoons vegetable oil
- 1 large onion, chopped medium
- 6 pounds beef shanks, meat cut from bone in large chunks, or 4 pounds beef chuck, cut into 3-inch chunks, and 2 pounds small marrowbones
- 1/2 cup dry red wine
- 2 quarts water (boiling)
- 1/2 teaspoon table salt
- 2 bay leaves
Skillet Baked Ziti
By norsegal8
1. Preheat oven to 475 F 2
- 1 tablespoon olive oil
- 6 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 28 ounce can crushed tomatoes
- table salt
- 3 cups water
- 12 ounces ziti pasta
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese, grated
- 1/4 cup fresh basil leaf, minced
- 1 cup mozzarella cheese, shredded
- black pepper