Kathryns' profile page
Recipes
Herbed Olive Oil
By kathryns
Can be kept in 'frig 2 days in airtight container
- 3 cups (packed) fresh parsley leaves (about 1 bunch)
- 2 cups (packed) fresh mint leaves (about 2/3 of a bunch)
- 1 tablespoon finely grated lemon zest (from about 2 lemons)
- 1 1/4 cups extra-virgin olive oil
- 1/2 teaspoon kosher salt
Spinach Lasagne Rolls
By kathryns
Can be prepared 1 day ahead
- 1 tablespoon olive oil
- 1 10-ounce package leaf spinach, thawed, drained, chopped
- 1 15-ounce container ricotta cheese
- 1/2 cup grated Parmesan
- 1 egg, beaten to blend
- 1 tablespoon chopped Italian parsley
- Salt and pepper
- 2 cups prepared spaghetti sauce
- 8 lasagne noodles, freshly cooked
- 1 1/4 cups grated mozzarella
Home-Corned Beef with Vegetables
By kathryns
his recipe requires six days to corn the beef, and you will need cheesecloth
- Corned Beef
- 1 (4 1/2- to 5-pound) beef brisket, flat cut
- 3/4 cup salt
- 1/2 cup packed brown sugar
- 2 teaspoons pink curing salt #1
- 6 garlic cloves, peeled
- 6 bay leaves
- 5 allspice berries
- 2 tablespoons peppercorns
- 1 tablespoon coriander seeds
- Vegetables
- 6 carrots, peeled, halved crosswise, thick ends halved lengthwise
- 1-1/2 pounds small red potatoes, unpeeled
- 1 head green cabbage (2 pounds), uncored, cut into 8 wedges
Hi-Hat Chocolate Cupcakes
By kathryns
Icing piped on in a tall spiral and dipped in chocolate
- 3 ounces unsweetened chocolate, chopped
- 2 cups chopped (about 12 ounces) semisweet chocolate
- 1 3/4 cups sugar
- 1 cup all-purpose flour
- 3 large egg whites
- 3 tablespoons canola or vegetable oil
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon baking powder
- . 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Eggs - Portuguese Baked Eggs
By kathryns
DO AHEAD: Bell pepper mixture can be cooked 1 day ahead
- 1/4 c.olive oil
- 3 bell peppers, any color, thinly sliced
- 1 medium red onion, thinly sliced
- 2 beefsteak tomatoes, cut into wedges
- 8 garlic cloves, thinly sliced
- 1 jalapeño, with seeds, halved lengthwise
- 1/4 c fresh basil leaves
- 2 TB fresh oregano leaves
- 1-1/2 tsp chili powder
- 1 tsp paprika
- Kosher salt and freshly ground black pepper
- 1 c. ricotta
- 6 large eggs
- 1 c. grated sharp white cheddar (about 4 oz.)
- 1/4 grated Parmesan (about 1 oz.)
- Toasted country-style bread (for serving)
- green salad as accompaniement
Watermelon Slushie
By kathryns
Summer cocktail; requires freezing time for (cut and peeled) watermelon
- 4 lbs seedless watermelon
- 1 oz vodka (per 8 oz)
- 2 oz Prosecco (per 8 oz)
Smoked Ham Glazed with Maple Syrup
By kathryns
"This ham is delicious served hot or warm, as well as cold in sandwiches
- 1 bone-in cured smoked ham from the shank end (about 6 pounds), with rind
- 1/3 cup pure maple syrup
- 1/3 cup ketchup
- 2 tablespoons hot chili sauce, such as Sriracha
- 2 tablespoons balsamic vinegar
Best Baked Potatoes
By kathryns
NOTE FROM THE TEST KITCHEN Open up the potatoes immediately after removal from the oven in step 3 so steam can esca...
- 4 (7- to 9-ounce) russet potatoes, unpeeled, each lightly pricked with fork in 6 places
- 1 tablespoon vegetable oil
Pork Belly for Bau Buns
By kathryns
Mixed julieened raw or pickled veges can also be used to fill buns: scallions, carrots, zucchini
- 2lb piece boneless pork belly
- 3 tbsp light brown sugar
- 2 tsp / 4 garlic cloves minced
- 2 inch piece ginger, minced
- 75ml Shaosing rice wine
- 2 tbsp dark soy sauce
- 1 tbsp Chinese five-spice powder
- optional quick pickled greens
- a handful of washed mustard greens
- 1/2 cup red onion, thinly sliced
- 3 tbsp lime juice
- salt
- pepper to taste
Apricot-Glazed Chicken with Dried Plums and Sage
By kathryns
This is an elegant way to make a whole lot of chicken that tastes really good
- 2 chickens, cut into pieces
- One 12-ounce jar apricot preserves
- 12 to 15 medium dried plums, pitted
- 1 tablespoon white vinegar
- A few pinches of salt
- 20 grinds of freshly ground pepper
- 10 cloves garlic, peeled
- 20 to 30 sage leaves