Kathryns' profile page
Recipes
Pork Ragù over Creamy Polenta
By kathryns
Pork can be cooked 5 days ahead
- 3 lbs. skinless, boneless pork shoulder (Boston butt), cut into 3 pieces
- Kosher salt and freshly ground black pepper
- 1 TB vegetable oil
- 1 large onion, finely chopped
- 6 garlic cloves, finely chopped
- 2 TB tomato paste
- 1/2 c. full-bodied red wine
- 1- 28-ounce can whole peeled tomatoes
- 4 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- POLENTA
- Kosher salt
- 1-1/2 c. coarse polenta (not quick-cooking)
- 1/4 c, unsalted butter
- 1/2 c. grated Parmesan (from about 2 ounces), plus more for serving
- Freshly ground black pepper
- 1/2 c. chopped fresh parsley
- Olive oil (for drizzling)
Corn Soufflés
By kathryns
The soufflé can be assembled a few hours ahead and baked when needed
- 2 large or 3 smaller ears sweet corn,as young and fresh as possible, husked
- 1/2 cup diced Gruyère cheese
- 1/2 cup half-and-half
- 3 large eggs
- 2 tablespoons diced poblano or jalapeno pepper, or to taste
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh chives
- 1 tablespoon unsalted butter, for the soufflé molds
New Orleans Bourbon Bread Pudding
By kathryns
Left overs can be reheated in individual portions in microwave
- 1 French baguette (18- to 20-inch), torn into 1-inch pieces (10 cups)
- 1 cup golden raisins
- 3/4 cup bourbon
- 6 tablespoons unsalted butter, cubed and chilled, plus extra for baking dish
- 8 large egg yolks
- 1-1/2 cups packed light brown sugar
- 3 cups heavy cream
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar
Tomato, Goat Cheese, and Onion Tart
By kathryns
Preheat oven to 375°F. If necessary, roll out dough on a lightly floured surface into an 11-inch round and fit in...
- 1 (9-inch) prepared pie dough, thawed if frozen (not pie shells)
- 3 tablespoons olive oil
- 1 large onion, very thinly sliced
- 6 oz crumbled goat cheese (1 1/3 cups)
- 1 lb plum tomatoes, thinly sliced crosswise
- Garnish: fresh basil leaves
- Special equipment: a 9-inch tart pan with a removable bottom; pie weights or raw rice
Salmon - Herb Crusted
By kathryns
4 equal size center-cut salmon fillets
- Salt and pepper
- 4 (6- to 8-ounce) skin-on salmon fillets
- 2 tablespoons unsalted butter
- 1/2 cup panko bread crumbs
- 2 tablespoons beaten egg
- 2 teaspoons minced fresh thyme
- 1/4 cup chopped fresh tarragon
- 1 tablespoon whole-grain mustard
- 1 1/2 teaspoons mayonnaise
- Lemon wedges
Camembert with Pistachio Crust
By kathryns
1. Process the nuts in a food processor until pulverized but not ground into a powder—small pieces of nuts should...
- 1/2 cup pistachio nuts
- 1 Camembert cheese round (about 9 ounces), preferably from France and made with raw milk
- 1 tablespoon honey
- 1/2 cup dried cranberries
- Crackers, for serving
Sweet Potato Pie
By kathryns
1. Adjust oven rack to middle position and heat oven to 375 degrees
- 1 (9-inch) single-crust pie dough
- 1 1/4 cups packed (8 3/4 ounces) light brown sugar
- 1 3/4 pounds sweet potatoes, unpeeled
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup sour cream
- 3 large eggs plus 2 large yolks
- 2 tablespoons bourbon (optional)
- 1 teaspoon vanilla extract
Raspberry-Ricotta Cake
By kathryns
Do Ahead: Cake can be made 2 days ahead
- Nonstick vegetable oil spray
- 1-1/2 c. all-purpose flour
- 1 c. sugar
- 2 tsp. baking powder
- 3/4 tsp. kosher salt
- 3 large eggs
- 1-1/2 c. ricotta
- 1/2 tsp. vanilla extract
- 1/2 c. (1 stick) unsalted butter, melted
- 1 c. frozen raspberries or blackberries, divided
Garlic Confit Toast
By kathryns
Cook garlic and butter in a small covered saucepan over medium low heat until garlic is golden brown and very soft,...
- 1 head garlic, cloves peeled
- 1 stick unsalted buttere
- 1 c grated Parmesan cheese
- 1 tsp lemon zest
- 2 tsp chopped oregano
- 1/2 tsp red pepper flakes
- Kosher salt
- 1 baguette
Green Tomato Soup
By kathryns
Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook ham, stirring occasion...
- 2 tablespoons extra-virgin olive oil
- 2 oz thinly sliced Black Forest ham, chopped (1/2 cup)
- 1 1/2 cups thinly sliced scallions (from 1 bunch)
- 1 tablespoon chopped garlic (2 cloves)
- 1 Turkish or 1/2 California bay leaf
- 2 lb green unripe tomatoes, chopped
- 1 cup low-sodium chicken broth
- 2 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Garnish: sour cream (optional)