Kathryns' profile page
Recipes
Sticky Buns
By kathryns
These buns take about 4 hours to make from start to finish
- Flour Paste
- 2/3 cup water
- 1/4 cup (1-1/3 ounces) bread flour
- Dough
- 2/3 cup milk
- 1 large egg plus 1 large yolk
- 2-3/4 cups (15-1/8 ounces) bread flour
- 2 teaspoons instant or rapid-rise yeast
- 3 tablespoons granulated sugar
- 1-1/2 teaspoons salt
- 6 tablespoons unsalted butter, softened
- Topping
- 6 tablespoons unsalted butter, melted
- 1/2 cup packed (3-1/2 ounces) dark brown sugar
- 1/4 cup (1-3/4 ounces) granulated sugar
- 1/4 cup dark corn syrup
- 1/4 teaspoon salt
- 2 tablespoons water
- 1 cup pecans, toasted and chopped (optional)
- Filling
- 3/4 cup packed (5-1/4 ounces) dark brown sugar
- 1 teaspoon ground cinnamon
Country Chicken Pot Pies
By kathryns
Makes 4, 6 inch pies. Note: these are delicious; great to freeze ahead; the dough is VERY crumbly (with TJ’s o
- 1 C chopped onion
- 1 C chopped celery
- 1 C chopped carrot
- 1/3 C butter or margarine, melted
- 1/2 C all-purpose flour
- 2 C chicken broth
- 1 C half-and-half
- 4 C chopped cooked chicken
- 1 C frozen peas, thawed
- 1 tsp. salt
- 1/4 tsp. pepper
- Basic Pastry (or store bought puff pastry!)
- 4 C all-purpose flour
- 2 tsp. salt
- 1 1/2 C plus 1 Tblsp. shortening
- 1/3 to 1/2 C cold water
Mini Savory Cheesecakes on Arugula
By kathryns
Depending on the saltiness of your cheese you may want to omit the salt in the recipe
- 2 tsp. unsalted butter
- 1 slice bread, cut in cubes and put in food processor
- 8 oz. whipped cream cheese
- 2 large eggs
- 1/4 c. sour cream (I didn't have any so I used plain yogurt)
- dash of salt and 1/2 tsp. freshly ground pepper
- 2 T. minced fresh parsley
- 1/4 c. crumbled blue cheese
- 3 cups arugula
Pork Tenderloin - Chinese-Style Glazed Bar-be-qued
By kathryns
Leftover pork makes an excellent addition to fried rice or noodle soup
- 2 (12- to 16-ounce) pork tenderloins, trimmed
- 1/2 cup soy sauce
- 1/2 cup apricot preserves
- 1/4 cup hoisin sauce
- 1/4 cup dry sherry
- 2 tablespoons grated fresh ginger
- 1 tablespoon toasted sesame oil
- 2 garlic cloves, minced
- 1 teaspoon five-spice powder
- 1 teaspoon pepper
- 1/4 cup ketchup
- 1 tablespoon molasses
- 2 teaspoons vegetable oil
Broccoli and Cheese Quiche
By kathryns
1. Whisk salt and 2 cups flour in a large bowl to combine
- Crust:
- 1 teaspoon kosher salt
- 2 cups all-purpose flour, plus more for surface
- 11 tablespoons chilled unsalted butter, cut into pieces
- Filling and assembly:
- 1 tablespoon olive oil
- 1/2 small shallot, chopped
- 1 garlic clove, finely chopped
- 1 small head of broccoli (about 8 ounces), halved lengthwise, chopped (about 3 cups)
- 1 bunch small Swiss chard, ribs and stems removed, leaves coarsely torn (about 4 cups)
- 4 ounces feta, crumbled (about 1 cup)
- 2 ounces sharp cheddar, grated (about 1 cup)
- 6 large eggs
- 3 large egg yolks
- 1 3/4 cups heavy cream
- 1 cup half-and-half or heavy cream or whole milk
- 3 tablespoons chopped chives
- 1 teaspoon kosher salt
- Freshly ground black pepper
Roasted Cauliflower
By kathryns
+Preparation+ Put oven rack in middle position and preheat oven to 450°F
- 1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
Sacher Torte
By kathryns
This cake stores very well in an airtight container or under a glass cake dome in the refrigerator for up to 48 hou...
- Filling:
- 1 jar apricot jam (18 ounces, about 1 1/3 cups)
- Glaze:
- 1/2 cup heavy cream
- 2 tablespoons light corn syrup
- 4 oz semisweet or bittersweet chocolate, chopped fine
- 1-1/2 teaspoonsvanilla extract
- 1 recipe Chocolate Génoise, cooled and split in half
Red-Roast Duck With Baby Bok Choy
By kathryns
everage tip: Spicy, dried-cherry Shiraz/Syrah Australian
- 1 bottle dry red wine
- 2 cups Shaoxing wine, or 1 cup dry sherry
- 1 cut dark soy sauce
- 3 cups soy sauce
- 4 cups water
- 1 large duck, about 6 pounds
- 2 boxes (about 3 pounds) rock sugar, or 2 cups dark brown sugar
- 1 5-inch piece fresh ginger, cut into 1/4-inch slices
- 1 whole head garlic, unpeeled and halved horizontally
- 2 bunches scallions, white parts sliced into 3-inch lengths, green parts sliced
- 1/8 inch thick
- 2 star anise
- 4 Thai bird chiles
- 2 cinnamon sticks
- 8 baby bok choy, halved and cored
PHO - Vietnamese Beef Pho
By kathryns
Intended to be used with spiralized sweet potato a la Ming Tsai
- 1 pound 85 percent lean ground beef
- 2 onions, quartered through root end
- 12 cups low-sodium beef broth
- 1/4 cup fish sauce, plus extra for seasoning
- 1 (4-inch) piece ginger, sliced into thin rounds
- 1 cinnamon stick
- 2 tablespoons sugar, plus extra for seasoning
- 6 star anise pods
- 6 whole cloves
- Salt
- 1 teaspoon black peppercorns
- 1 (1-pound) boneless strip steak, trimmed and halved
- 14-16 ounces (1/8-inch-wide) rice noodles
- 1/3 cup chopped fresh cilantro
- 3 scallions, sliced thin (optional)
- bean sprouts
- Sprigs fresh Thai or Italian basil
- Lime wedges
- hoisin sauce
- Sriracha sauce
Cured Salmon in Molasses
By kathryns
Essential Pepin. Allow 3 days including the curing of the salmon
- 1 large salmon fillet (about 1 1/2 pounds, preferably center cut, of even thickness throughout, with the skin on but the bones removed.)
- 1/4 cup coarse (kosher-style) salt
- 1 tablespoon sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1/2 teaspoon paprika 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 1/4 cup dark molasses
- 2 tablespoons dark soy sauce
- Buttered bread
- Optional Garnishes: Chopped onion Capers, drained Olive oil