ANDREAS VIESTAD'S NORWEGIAN RED ONION SOUP WITH PORT AND JARLSBE
From Andreas Viestad, a lovely, slightly sweet, onion soup. Prep time includes cooking time because you do have to stir now and then while the onions saute.
Provided by Chef Kate
Categories Onions
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat butter over medium heat in a pot wide enough to give the onions room to saute.
- Add onions, oregano and bay leaves and saute for twenty minutes, stirring occasionally.
- Add the port wine and cook for 2 minutes, allowing alcohol to cook off.
- Remove bay leaves.
- Preheat broiler.
- Add chicken stock and bring to a boil.
- Pour soup into individual ovenproof bowls, placing a slice of bread on top of each bowl.
- Divide the grated Jarlsberg among the bowls.
- Place under the broiler for three to five minutes until cheese has melted and begins to brown -- watch it to make sure cheese does not burn.
- Enjoy!
NORWEGIAN POTATO SOUP
Make and share this Norwegian Potato Soup recipe from Food.com.
Provided by ElaineAnn
Categories Potato
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Add all vegetables to meat stock. Season to taste and simmer for one hour.
- Combine beef, egg, milk and seasonings. Form into very small meatballs.
- Drop meatballs into boiling soup and cook 10 to 15 minutes.
Nutrition Facts : Calories 269.9, Fat 8, SaturatedFat 3.1, Cholesterol 52.6, Sodium 539.2, Carbohydrate 35, Fiber 4.8, Sugar 3.6, Protein 14.8
ANDREAS VIESTAD'S CHICKEN WITH SAFFRON AND CINNAMON
Another wonderful Andreas Viestad recipe, one of few for chicken. He adapted this one from a medieval Icelandic cookbook; the spices indicate that it probably was a dish for the wealthy. Amazingly, the amount of cinnamon is not overpowering here, and the dish is best with "skin-on" chicken. If you don't like chicken livers, substitute 1/2 chicken bouillon cube. Prep time includes a day of marinating (if you choose that option).
Provided by EdsGirlAngie
Categories Chicken
Time P1DT50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine the garlic, saffron, cinnamon, salt, flour, vinegar and olive oil, stirring until smooth.
- rub chicken pieces all over with the spice mixture and either place in a covered dish in a single layer or in a plastic zipper bag and marinate at room temperature for 45 minutes, or up to 1 day in the refrigerator.
- Preheat oven to 400 degrees F.
- Bake chicken pieces skin side up for 30 minutes.
- Add wine and chicken livers (or 1/2 bouillon cube) to the pan and bake 20 to 30 minutes more (stirring a couple times if you're using the bouillon cube).
- Check to see if chicken is done by piercing in the thickest part with the tip of a knife; juices will run clear when done.
Nutrition Facts : Calories 1128.6, Fat 77.5, SaturatedFat 21.3, Cholesterol 512.7, Sodium 937, Carbohydrate 3.2, Fiber 0.4, Sugar 0.3, Protein 93.1
RED ONION SOUP
SOUP'S ON! Served with a lightly dressed green salad, this savory red onion soup is hearty and filling enough for a light supper. Enjoy!
Provided by Feast Your Eyes
Categories Stocks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Slice onions, thinly.
- Melt three (3) tablespoons of the butter in a large skillet; stir in sugar. Add onions and one (1) teaspoon of salt; cook over medium low heat - stirring occasionally until golden and tender (30 to 40 minutes).
- Stir in flour until well blended with the onions and pan juices. Add wine and cook an additional five (5) minutes.
- Add chicken stock and thyme; cook fifteen (15) minutes. Stir occasionally. Season to taste with salt and pepper.
- Meanwhile, preheat oven to 350°F.
- Butter bread on both sides using the remaining one (1) tablespoon of butter. Transfer to baking sheet; sprinkle with cheese. Bake until golden brown (about 10 minutes).
- Add parsley to soup, give a big stir. Ladle into warmed soup bowls, top with cheese toast, and garnish with chives.
- Soup will hold for up to five (5) days.
Nutrition Facts : Calories 523.4, Fat 23.6, SaturatedFat 13.3, Cholesterol 64.4, Sodium 689.8, Carbohydrate 49.1, Fiber 3.9, Sugar 16.3, Protein 19.1
CHICKEN POT PIE (STUFFING TOPPING)
This is a quick, delicious, one pan, complete meal that is really delicious and easy to make. Prep time includes cooking chicken.
Provided by momma213
Categories Savory Pies
Time 1h45m
Yield 1 13 by 9 pan, 6-12 serving(s)
Number Of Ingredients 5
Steps:
- Boil chicken, shred or chunk and reserve 2 cups of chicken stock. We use chicken breast but you can use whatever part you want just make about 2 to 3 cups cooked chicken.
- Mix cream of chicken soup, the chicken stock and add in shredded or chunked chicken.
- Pour into 9 by 13 inch pan.
- Pour drained mixed vegetables over chicken.
- Prepare stuffing as box directions, I leave out the margarine. We also vary by using different flavors of stove top. We mix a chicken flavor and a sage flavor.
- Spread stuffing over top of mix vegetables.
- Bake at 350°F for 35 to 40 minutes. Feeds 6-12 people depending on size of servings.
- Recipe can be half for smaller families, use 1 can mixed veggies, 1 box of stuffing, 1 cup stock and 2 chicken breast or about 1 cup cooked chicken. Smaller pan and will still feed 4 to 6. Depending on size of servings.
ANDREAS VIESTAD'S PORK RIB ROAST WITH CLOVES
Make and share this Andreas Viestad's Pork Rib Roast With Cloves recipe from Food.com.
Provided by Mimi Bobeck
Categories One Dish Meal
Time P1DT30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the meat skin side up on a cutting board. With a sharp heavy knife, cut through the rind and fat to make a crosshatch pattern with 1-inch squares.
- With a thin sharp knife, make a small slit in each square. (This is where you will insert the cloves; you could insert them now, but I have found that all the handling is likely to break off most of the nice-looking tops of the cloves).
- Rub the meat with the salt and pepper.
- Place the meat in a baking dish.
- Cut 1 orange in half and squeeze the juice over the meat.
- Slice another orange and place the slices under and over the meat.
- Cover and refrigerate for 1 to 2 days, turning three or four times.
- Preheat the oven to 400°F.
- Discard the orange and place the meat fat side down in a roasting pan.
- Insert the sage between the cut ribs.
- Turn the meat skin side up. Cut the remaining orange in half and squeeze the juice over the meat.
- Cut the orange halves into smaller pieces and place them under the meat.
- Insert a clove in each of the slits in the fat.
- Cover the roast with foil.
- Place the roasting pan in the middle of the oven and roast for 45 minutes.
- Remove from the oven and reduce the temperature to 350°F.
- Remove the foil and Remove the meat from the pan and add potatoes and onions to the pan, making a foundation for the meat.
- Return the meat to the pan and place in the oven, this time setting it in the lower third of the oven; roast for about 1 hour.
- Move the pan to the middle of the oven. Increase the heat to 400° to 425°F and roast for about 20 minutes longer under frequent surveillance to produce a good crackling. If you have a top oven broiler, you could use it, but be very careful that you don't burn the roast.
- It is difficult to give the exact time for the crackling process, since that depends on the intensity of heat in your oven. If there is no sign of crackling after 10 minutes, gradually turn the heat up to 450°F.
- The crackling will be superb if it looks as if the rind is boiling and the fatty squares have started to separate.
- Remove and allow to cool slightly.
- Cut the meat into 2-rib sections and place on serving plates. The meat looks nice served with the cloves, but be advised that they should be removed before eating, as they are still quite strong-tasting.
- Enjoy!
Nutrition Facts : Calories 815, Fat 41.5, SaturatedFat 14.4, Cholesterol 181.4, Sodium 1295.8, Carbohydrate 42.6, Fiber 6.4, Sugar 10.6, Protein 65.5
ROASTED RED PEPPER LASAGNA
This is an excellent vegetarian dish to serve to company...very flavorful and can be prepared the day ahead. Prep time includes cooking time for tomato sauce. Recipe adapted from Canadian Living Magazine.
Provided by MMers
Categories Cheese
Time 3h50m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- To make Tomato Sauce: In medium saucepan, heat oil over medium heat.
- Cook onion and garlic for about 3 minutes.
- Add next 7 ingredients (up to, but not including, tomatoes) and cook for about 8 minutes or until liquid has evaporated.
- Stir in tomatoes, peppers, paste and vinegar.
- Heat to boiling, reduce temperature and, stirring often, simmer for about 1 hour or until thick enough to mound on a wooden spoon.
- In large pot of boiling water, cook lasagna noodles for about 8 minutes or until tender.
- Drain (reserving hot water) and rinse under cold water.
- Set aside.
- Stir spinach into hot water and cook for 1 minute.
- Drain and squeeze out liquid.
- Chop coarsely.
- To make White Sauce: Melt butter in medium saucepan, gradually whisk in flour and over medium heat cook, stirring constantly, for about 3 minutes.
- Remove pan from heat and whisk in milk, salt, pepper and nutmeg.
- Cook over medium heat, stirring constantly, until thickened (10-15 minutes).
- Whisk in 1/2 cup Asiago and 1/3 cup Parmesan cheeses until melted.
- To Assemble: Spread 1/4 of the tomato sauce in a 9 by 11 inch baking dish.
- Top with single layer of noodles, trimming to fit dish.
- Repeat layering (tomato sauce/noodles).
- Spread with 1/3 white sauce, and a single layer of noodles.
- Top with all of the spinach and the remaining Asiago cheese.
- Top with single layer of noodles, 1/4 tomato sauce, noodles and 1/3 white sauce.
- Repeat layering (noodles/tomato sauce/noodles/white sauce).
- Cover with aluminum foil.
- Lasagna can be refrigerated at this point and cooked the next day (add 10 minutes to first baking time).
- Place dish on baking sheet and cook in a 375F (190C) degree oven for 30 minutes.
- Remove from oven and sprinkle with remaining Parmesan cheese.
- Return to oven and bake, uncovered, for another 30 minutes or until cheese is golden.
- Let stand for 20 minutes before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love