Norsegal8's profile page
Recipes
Endive, Pear, and Roquefort Salad
By norsegal8
Copyright 2004, Barefoot in Paris, All Rights Reserved
- 4 to 6 heads of Belgian endive
- 1 1/2 tablespoons Champagne vinegar or white wine vinegar
- 3/4 teaspoon Dijon mustard
- 1 egg yolk, at room temperature
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 tablespoons good olive oil
- 2 ripe Bartlett pears, halved, cored, and sliced
- 1/4 pound good Roquefort cheese
- 1/2 cup toasted walnut halves
Holiday Cutout Cookies
By norsegal8
These buttery sugar cookies roll out nicely, and have a beautifully tender/crisp texture
- Cookies
- 1 1/4 cups confectioners' sugar
- 1 cup + 2 tablespoons salted butter, room temperature
- 1 large egg yolk
- 1/2 teaspoon salt
- 1/4 teaspoon Fiori di Sicilia, or flavor of your choice
- 2 3/4 cups King Arthur Unbleached All-Purpose Flour
- Icing
- 2 1/4 cups confectioners' sugar or glazing sugar
- 2 tablespoons light corn syrup
- 1 1/2 tablespoons, or up to 2 tablespoons + 1 teaspoon milk; enough to make a pourable/spreadable icing
- food coloring, optional
- 1 cup coarse sugar or colored sugar for decorating, optional
Hot Spice Wine
By norsegal8
1.In a large saucepan, combine the red wine with the sugar and the orange and lemon zests
- 2 bottles light-bodied red wine
- 1 1/4 cups sugar
- Zest of 1 orange
- Zest of 1 lemon
- 3 black peppercorns, crushed
- 2 cardamom pods, crushed
- One 3-inch cinnamon stick, crushed
- 1 clove, crushed
- 1/2 cup kirsch
Creamy Herbed Spinach Dip - ATK
By norsegal8
Partial thawing of the spinach produces a cold dip that can be served without further chilling
- 10 ounces frozen chopped spinach
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons thin-sliced scallions, white parts only, from 3 medium scallions
- 1 tablespoon chopped fresh dill leaves
- 1/2 cup packed flat-leaf parsley leaves
- 1 small clove garlic, minced or pressed through garlic press (about 1 teaspoon)
- 1/4 teaspoon hot pepper sauce, such as Tabasco
- 1/2 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 1/2 medium red bell pepper, diced fine (about 1/4 cup)
Gruyère Gougères
By norsegal8
1. Preheat the oven to 375ºF
- 1 cup water
- 8 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon granulated sugar
- 1 teaspoon dry mustard
- A pinch of cayenne pepper
- 1 cup (5 ounces) all-purpose flour
- 2 large eggs
- 2/3 cup (2 1/2 ounces) grated gruyère cheese
Hi-Fiber English Muffins
By norsegal8
These muffins are just plain delicious, have plenty of fiber, and clock in at only 3 Weight Watchers Points Plus®
- starter
- 1/2 cup active sourdough starter
- 1/2 cup water
- 1 cup King Arthur White Whole Wheat Flour
- 1 teaspoon instant yeast or active dry yeast
- 1 teaspoon sugar
- batter
- all of the starter
- 3/4 cup buttermilk, at room temperature
- 2 tablespoons honey
- 1/2 cup King Arthur Unbleached Bread Flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons oat bran
- 1 tablespoon milled flax
- 1/4 cup Hi-Maize Fiber
- semolina or farina for sprinkling
Dark Chocolate Filling, Frosting and Sauce
By norsegal8
Classic ganache frosting usually has equal amounts of chocolate and cream
- 12 ounces bittersweet chocolate
- 1 2/3 cups cream
- 1/4 cup unsalted butter, softened (optional)
- 2 tablespoons Cognac
Almond Puff Loaf - KAF
By norsegal8
Preheat the oven to 350°F
- BOTTOM LAYER
- 1 1 1 cup King Arthur Unbleached All-Purpose Flour
- 1/2 1/2 1/2 teaspoon salt
- 8 8 1/2" tablespoons (1/2 cup) cold butter*, cut into pats or 1/2" cubes
- 1/4 1/4 1/4 cup ice water
- to 1/4 to 1/4 teaspoon if you use salted butter.
- TOP LAYER
- 1 1 1 cup water
- 1/2 1/2 1/2 teaspoon salt
- 8 8 8 tablespoons (1/2 cup) butter*
- 1 1 1 cup King Arthur Unbleached All-Purpose Flour
- 3 3 10 large eggs, at room temperature; warm them, in the shell, in hot tap water for 10 minutes if they're cold from the fridge
- 1 1 1 teaspoon almond extract
- to 1/4 to 1/4 teaspoon if you use salted butter.
- TOPPING
- 2/3 2/3 2/3 cup jam or preserves
- ICING
- 1/2 1/2 1/2 cup confectioners' sugar
- pinch pinch of salt
- 1 1 1/4 teaspoon vanilla extract or 1/4 teaspoon almond extract
- 1 to 2 1 to 2 2 teaspoons milk or water (approximately)
- Instructions
Garlic-Potato Soup
By norsegal8
A garnish is essential to add crunch and flavor to this soup
- 3 tablespoons unsalted butter
- 1 medium leek, white and light green parts halved lengthwise, washed, and chopped small (about 1 cup)
- 3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
- 2 heads garlic, rinsed, papery skins removed and top third of heads cut off and discarded
- 6 - 7 cups low-sodium chicken broth (start with 6 cups and use extra cup to thin soup, if needed)
- 2 bay leaves
- Table salt
- 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes (about 4 1/2 cups)
- 1 pound Red Bliss potatoes (unpeeled), cut into 1/2-inch cubes (about 3 cups)
- 1/2 cup heavy cream
- 1 1/2 teaspoons minced fresh thyme leaves
- Ground black pepper
- 1/4 cup minced fresh chives
- Garlic Chips
- 3 tablespoons olive oil
- 6 medium cloves garlic, sliced thin lengthwise
- Table salt
Lemon Cheesecake Bars
By norsegal8
Sweet Lemon Cheesecake Bars have a graham cracker crust, lemon cheesecake filling, and white chocolate chip cookie
- FOR THE CRUST:
- 2 cup Nilla Wafers, crumbs (about 60 cookies)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- FOR THE CHEESECAKE FILLING:
- 2 packages (8oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp lemon extract
- 1 lemon, zested
- FOR THE COOKIE LAYER:
- 3/4 cup unsalted butter, softened
- 1 1/2 cup granulated sugar
- 1 large egg
- 3/4 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 2 cup all-purpose flour
- 1 lemon, zested
- 11oz white chocolate morsels (I use Ghirardelli)