Fyrstekake (Norwegian Cardamom-Almond Tart)

In the mood for something different for dessert?  Something not overly sweet?  Look no further, here's a good treat.  Bonus: it's quite pretty, so if you are looking for a good presentation, this works well.  I give this 9/10, as it's a bit involved, but not too complicated (and tasty, of course).

Link to original recipe: https://www.epicurious.com/recipes/food/views/yarnall-familys-fyrstekake-norwegian-cardamom-almond-tart-51135090

Ingredients: 

Crust--
1 1/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. ground cardamom (fresh ground is preferred)
1/4 tsp. kosher salt
1/2 c. (1 stick) unsalted butter, softened
1/2 c. sugar
1 large egg yolk
2 tsp. whole milk or heavy cream (I used the latter)

Filling--
unsalted butter (to grease tart pan)
2 c. slivered almonds (or ground almond meal)
1 c. powdered sugar
3/4 tsp. ground cardamom (fresh ground is preferred)
1/4 tsp. fresh grated nutmeg
3 large egg whites
1/2 tsp. vanilla extract
1 large egg yolk plus 2 tsp. water, mixed together in small dish

Special equipment: 
9 in. diameter tart pan with removable bottom (I used one that was slightly larger, so I didn't have as much dough left to do the top shapes design)

Instructions:

1. Prepare crust: in a medium bowl, whisk together baking powder, cardamom, and salt.  Set aside.

2. In the bowl of an electric mixer, beat together the butter and sugar until pale and fluffy (around 3 minutes).  Beat in egg yolk and milk.

3. With mixer on low, gradually mix in reserved dry ingredients mixture.  Mix until just combined.

4. Shape dough into a ball, then break off 1/4 of the dough.  Reshape both into balls, then flatten into disks.  Cover each separately (I used plastic wrap) and chill for at least 2 hours, or up to overnight.  (I went around 3 hours)

5. Butter tart pan. Remove dough disks from fridge.  Break the larger one into chunks and spread out over prepared tart pan.  Press to mold into tart pan using fingertips.  (Mine went about halfway up sides of tart pan and this was perfect once it baked). 

6. Roll out smaller disk and cut out decorative shapes, place on a parchment lined baking sheet.  Cover the shapes and tart pan and return to fridge for 1 hour.

7. Heat oven to 350°F. In a food processor, pulse almonds, powdered sugar, cardamom, and nutmeg until almonds are finely ground.  Pour mixture into a large mixing bowl.

8. In a medium bowl, use and electric mixer to beat egg whites with vanilla until medium peaks form.

9. Gently fold egg whites into almond mixture in large bowl.

10. Fill chilled tart crust with mixture, spreading top out evenly. 

11. Place cutouts atop mixture, then brush with egg yolk wash.  (I also brushed the edge of the tart crust.)

12. Bake until crust and cutouts are golden brown and filling is set, 30-35 minutes (it was 30 for me).

13. Transfer to wire rack and let cool completely before removing side piece.  Cut up and enjoy! (I forgot to take pic of tart before cutting, so only have the piece to show)

Chardonnay Braised Chicken Thighs with Parsnips and Shallots

MMM such a perfect fall meal!  For those of you who have never had parsnips (or never heard of them), they look like large blond carrots, but don't taste like carrots.  I'm not sure how to describe their taste...so just try this and find out how delicious they are :)  10/10...not only for taste, but also for ease of prep and quick meal.

Link to original recipe: https://www.foodandwine.com/recipes/chardonnay-braised-chicken-thighs-with-parsnips

Ingredients:

2 T. unsalted butter
2 T. olive oil
6-8 chicken thighs (total weight around 2.75 lbs; for me, this was 6--they also have to fit in one layer in the skillet)
kosher salt and coarse ground black pepper, for seasoning
~1/4 c. flour
4 small shallots, peeled and quartered
~1 lb. parsnips, peeled and cut into 3" by 1/2" sticks
1 large sprig rosemary
1 c. Chardonnay (I used Kirkland brand)
1 1/2 c. low-sodium chicken broth

Instructions:

1. Heat butter and olive oil in a large, oven-proof skillet over medium to medium-high heat (I recommend cast-iron--worked very well). 

2. Season chicken with salt and pepper, then coat lightly in the flour, shaking off excess.  Place thighs skin side down in skillet and brown on both sides (around 5-6 minutes per side).  Transfer to a plate.

3. Heat oven to 425°F.  Add shallots, parsnips, and rosemary to skillet.  Cook, stirring, for 1 minute.

4. Add wine, bring to boil and let boil for 3 minutes.

5. Add broth and bring to boil, then turn off heat.  Place chicken back in skillet, skin side up, nestled among the parsnips.

6. Transfer skillet to oven, leaving skillet uncovered.  Bake for 25 minutes, or until chicken reaches internal temp of at least 165°F. 

7. Place skillet back on stove, then switch oven to broiler setting (HI).  Remove thighs and place on a small, rimmed baking sheet.  Broil for 2-3 minutes--watch closely so that skin doesn't crisp too much (burn/blacken).  Took just over 2 minutes in my oven, and it still got a bit too toasty (but tasted fine :))

8. Remove rosemary sprig and discard.  Heat skillet on high, boiling sauce for 3 minutes.

9. Serve chicken with vegetables and sauce.  Enjoy!

Nectarine Blueberry Crisp

Yet another recipe from back in July.  I thought it would be a nice change to make something warm for breakfast, as I rarely do that (apart from pancakes on Sundays :))  This was quite tasty--9/10, would make again.  It's easy to put together and doesn't require anything exceptional (apart from having a ripe nectarine).

Link to original recipe:  https://www.julieseatsandtreats.com/nectarine-blueberry-crisp-recipe/#wprm-recipe-container-44750

Ingredients:

1 ripe nectarine, diced into small cubes
1/2 c. blueberries
1/2 T. brown sugar
1/2 tsp. cinnamon

topping ingredients:

3 T. rolled oats
1 T. flour
1 T. brown sugar
1/2 tsp. cinnamon
1 T. butter, softened

heavy cream or ice cream for serving, if desired (I omitted this)

Instructions:

1. Heat oven 375°F.  Spray 3 ramekins (3 1/2" each) with baking spray.

2. Gently combine first 4 ingredients in a small bowl, then divide evenly among prepared ramekins.

3. Using same bowl, combine all topping ingredients--you will need to squeeze the butter into the mixture by pressing between your fingers, until well blended (crumbly texture).

4. Sprinkle the topping over top of mixture in each ramekin, pressing down gently after adding.

5. Place ramekins on a baking sheet lined with foil (you can see I already had done this--it's in case of bubbling over; mine did not, but I might have just been lucky!) and bake for around 30 min, or until topping is browned and filling is bubbling.

6. Cool crisps slightly before serving.  Serve alone, or with cream or ice cream and enjoy!

Hoisin Glazed Duck Legs

Have made this twice now and love it! Super easy, with a great sauce. Try it tonight!

Link to my YouTube "making of the recipe" video: https://youtu.be/uSubNZSNwYU

Original recipe credit: https://dashofsavory.com/hoisin-glazed-duck-legs/

Recipe below contains my modifications.

Note: pictures below are from the first time I made this, when I used 3 duck legs

Ingredients:

2 (or 3) duck legs
kosher salt and coarse ground black pepper, for seasoning
1/3 c. hoisin sauce
2 T. reduced sodium soy sauce
2 T. mirin
2 T. honey
1 tsp. Thai chili paste (or sambal oelek)
chopped green onion and toasted sesame seeds, for garnish

Directions:

1. Heat oven to 400°F.

2. Season duck legs all over with kosher salt and pepper.  Place them, skin side down, in a large cast iron skillet, then heat skillet over medium to medium-high heat.  Cook for 8 min, then turn legs over for 2 additional min.

3. Transfer pan to oven and set timer for 10 minutes.

4. Meanwhile, prepare sauce: whisk together the hoisin, soy sauce, mirin, honey, and sambal oelek.  When the timer goes off, brush some of the glaze over the duck legs and set timer for another 10 min.  Glaze legs a second time, then set timer for 10 more min.  Glaze legs a third time, then set timer for 5 minutes.  Check internal temp--needs to be 165°F (or greater).  Bake longer if needed.  Glaze again at end if any sauce remains.

5. If desired, heat/cook the remaining sauce to serve with the legs and/or whatever side dish you choose. Top glazed legs with green onions and sesame seeds, serve immediately and enjoy!

Flank Steak Roulade with Madeira Sauce

I made this back in July, when I was lucky enough to have my new friend Marion (a gal we were hosting from France) to help me out with cooking this.  I got a bit busy and didn't finish the post for it...until now :) This is 10/10 for sure...so freaking good!  The picture doesn't do it much justice at all...you'll just have to trust me that this is worth the effort. Will be making this again for sure!
p.s. My apologies to the publisher of the original recipe; I used a different brand of wine, but only because CSM brand was not available in my local market.  I will hunt it down for next time, though!

(pic was taken after some slices removed from plate...)

link to original recipe: https://www.ste-michelle.com/wine-and-food/recipes/flank-steak-roulade

Ingredients:

1/2 tsp. fennel seed
1/4 tsp. cumin seed
1/4 tsp. coriander seed
1 tsp. black peppercorns
1 tsp. salt
1 T. brown sugar
1.5 lb. flank steak, butterflied by butcher
1 bunch fresh spinach (I did not use all of the bunch, though)
5-6 slices prosciutto
2 red bell peppers, roasted, sliced thinly (I did this directly over gas flame--get the whole thing black, makes it easiest)
1 small wheel of Gouda, sliced (mine made 6 slices)
olive oil
Madeira sauce, recipe follows

Instructions:

1. In a small frying pan, toast fennel, cumin, and coriander over medium heat until fragrant.  Transfer to a spice grinder and add the peppercorns and salt.  Grind to fine ground.

2. Pour ground spice mixture into a small bowl and mix in the brown sugar; set aside.

3. Open the butterflied steak and pound slightly to tenderize.  Place spinach leaves over meat to cover.

4. Top the spinach with prosciutto slices, followed by the red peppers, then the Gouda.  (note: I did this out of order by accident, still turned out fine!)

5. Roll steak up (as best you can--this will be messy!) and tie with kitchen string.

6. Rub olive oil all over, followed by reserved spice mixture.  Heat oven to 375°F.

7. Cut the roll in half cross-wise and heat an oven-safe skillet over medium high heat.  Add a drizzle of olive oil, then place each rolled half in the pan.  Brown on all sides. 

8. Transfer skillet to oven and roast for 10-15 minutes (note to self: I went 15 minutes and it was slightly overdone).  Remove from oven and let rest for 15 minutes before slicing.

9. Meanwhile, prepare Madeira sauce:

Ingredients--

2 T. olive oil
3 large shallots, finely chopped
1/2 c. Madeira
1/4 c. Syrah (I wanted to use Château Ste. Michelle brand, but could not find in my nearby stores, so I used 19 Crimes instead, which worked great.  Will make special trip to find the CSM brand next time, though.  Also note: Petit Shiraz is NOT the same thing, do NOT use.)
3 c. beef stock
1 1/2 T. stone ground mustard
1 tsp. Worcestershire sauce
1 T. tomato paste
1/2 lemon, juiced
kosher salt and coarse ground black pepper, to taste
1 T. Italian parsley, chopped

Instructions:

1. Heat a medium saucepan over medium-high heat and add the olive oil and shallots.  Sauté for 1-2 min.

2. Add Madeira and Syrah; cook until reduced by half (around 6 min).

3. Add beef stock; cook until (again) reduced by half/thickened (around 20-25 min; I added 1/3c. at a time and let come back to boil after each addition).

4. Stir in remaining ingredients.  Serve over sliced steak and enjoy!

Skillet Lasagna Alla Vodka

Alla yummy, it should say.  I really liked this a lot--9.5/10.  It's a bit of work, but not as much as regular lasagna, so it works for a weeknight when you have a bit of time.  I would happily make it again for sure, and with homemade garlic bread (as I did this time: baguette with good amount of butter and a bit of garlic salt sprinkled over, broiled).

Link to original recipe: https://www.delish.com/cooking/recipe-ideas/recipes/a49513/lasagna-alla-vodka-skillet-recipe/

Ingredients:

1 T. olive oil
1 medium-size yellow onion, finely chopped
2 cloves garlic, minced
1 can (28 oz.) crushed tomatoes (note to self: Caputo's brand (La Villa Romana) are perfect)
1/3 c. vodka
pinch of crushed red pepper flakes
kosher salt and coarse ground pepper, to taste
1/2 c. heavy cream
12 cooked lasagna noodles
1 tub (15 oz.) ricotta (note to self: used whole milk style, Frigo brand)
~1/4 c. basil leaves, torn in small pieces
1 1/2 to 2 c. shredded mozzarella

Instructions:

1. Heat olive oil in a medium saucepan over medium heat, then add onion.  Cook, stirring occasionally, until softened (3-5 min).

2. Stir in the garlic and cook for ~30 sec.

3. Stir in the tomatoes and vodka.  Let come to a simmer and cover with a splatter screen.  Cook for 13 minutes.

4. Remove from heat, then stir in the red pepper, salt, and coarse ground pepper. Stir in heavy cream.

5. Prepare a large skillet by spraying with non-stick food spray or rubbing lightly with olive oil (I did the latter).  Spread a small amount of sauce over the bottom of the skillet (just enough to make a thin layer).

6. Lay 4 noodles across the top of the sauce, trimming the ends of them to fit as needed.  Top with half of the ricotta (I had to use my fingers to press it out in a sort-of even layer over the noodles).

7. Dot the ricotta with basil leaves pieces, then top with around 1/2 c. of mozzarella.

8. Gently spread just enough sauce to make a layer over the mozzarella.  Repeat this same layer order, starting with another 4 lasagna noodles.

9. Finish with last 4 noodles, topped with remaining sauce, followed by rest of mozzarella.

10. Cover skillet with lid and heat over medium-low heat.  Cook for 15 minutes, then remove from heat and let sit for 5 minutes before serving.  Enjoy!