Kathryns' profile page
Recipes
Curry - Cashew, Coconut and Pumpkin
By kathryns
Any kind of orange squash can be used
- 1 1/2 qts. peeled, 1 1/2-in. chunks pumpkin or other orange-fleshed squash (from a 3-
- lb. squash)
- 1 About 1 tsp. kosher salt, divided
- 3 tablespoons vegetable oil, divided
- 1 onion, halved and cut into half-moons
- 1 or 2 red or green serrano chiles, minced
- 1 cinnamon stick (2 1/2 in. long)
- 20 fresh curry leaves* or 6 dried bay leaves
- 1 teaspoon turmeric
- 1 teaspoon cumin seeds
- 1 can (14.5 oz.) coconut milk
- 1 cup salted roasted cashews
- 1 tablespoon lemon juice
- Steamed basmati rice
Simple Candied Orange Peel
By kathryns
works with lemon peel also
- 2 large oranges, 1/4 inch of top and bottom cut off
- 4 cups sugar, divided
- 3 cups water
Carrots - Whole, slow-cooked
By kathryns
Use carrots that measure 3/4 to 1 1/4 inches across at the thickest end
- Relish:
- 3 cups water
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
- 12 carrots (1 1/2 to 1 3/4 pounds), peeled
- 1/3 cup pine nuts, toasted
- 1 shallot, minced
- 1 tablespoon sherry vinegar
- 1 tablespoon minced fresh parsley
- 1 teaspoon honey
- 1/2 teaspoon minced fresh rosemary
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- Pinch cayenne pepper
Goat Cheese Souffles in Phyllo Cups with Frisée Salad
By kathryns
Phyllo cups can be made 1 day ahead and kept in pan, carefully wrapped in plastic wrap, at room temperature
- 6 (17- by 12-inch) phyllo sheets, thawed if frozen
- 1/2 stick (1/4 cup) unsalted butter, melted
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3/4 cup whole milk
- 2 teaspoons Dijon mustard
- 2 large eggs, separated
- 1/2 c finely grated Parmigiano-Reggiano
- 5 oz soft mild goat cheese, crumbled (2/3 cup)
- 1 1/2 tablespoons cider vinegar
- 1 1/2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 5 tablespoons extra-virgin olive oil
- 8 oz frisée, torn into bite-size pieces (8 cups)
- 6 radishes, cut into very thin wedges
- 3 tablespoons chopped fresh chives
Smoked Ham Glazed with Maple Syrup
By kathryns
It is best if you poach the ham a day ahead, then bake it before serving
- 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
Zucchini Soup with Creme Fraiche and Cilantro
By kathryns
The soup can be refrigerated overnight
- 1/4 cup extra-virgin olive oil
- 1 large leek, white and tender green parts only, thinly sliced
- 1 large poblano-cored, seeded and thinly sliced
- 5 medium zucchini (2-1/4 pounds), cut into l-Inch rounds
- 2 large garlic cloves, thinly sliced
- Kosher salt and freshly ground pepper
- 1 quart low-sodium chicken broth
- 1 small Parmesan cheese rind (optional)
- 1 bunch cilantro, stemmed and coarsely chopped, plus whole
- leaves for garnish
- 1 cup creme fraiche (or Greek yoghurt?)
Magic Chocolate Flan Cake
By kathryns
good-quality caramel sauce, such as Fat Toad Farm Goat’s Milk Caramel
- CAKE
- 1/2 cup caramel sauce or topping
- 1/2 cup plus 2 tablespoons (3 1/8 ounces) all-purpose flour
- 1/3 cup (1 ounce) cocoa
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 4 ounces bittersweet chocolate, chopped
- 6 tablespoons unsalted butter
- 1/2 cup buttermilk
- 1/2 cup (3 1/2 ounces) sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- FLAN
- 2 (14-ounce) cans sweetened condensed milk
- 2 1/2 cups whole milk
- 6 ounces cream cheese
- 6 large eggs plus 4 large yolks
- 1 teaspoon vanilla extract
Confit Chicken Thigh and Andouille Sausage Cassoulet
By kathryns
This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers ...
- 1 1/2 pounds skin-on, bone-in chicken thighs
- Kosher salt, freshly ground pepper
- 1 head garlic, halved crosswise
- 2 large shallots, halved
- 4 sprigs thyme
- 2 bay leaves
- 4 juniper berries
- 1 cup olive oil
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1/2 (14.5-ounce) can whole peeled tomatoes
- 4 cups cooked large white beans (such as Tarbais; from 1 1/2 cups dried beans), plus 1 cup cooking liquid
- Kosher salt, freshly ground pepper
- 2 large andouille or other smoked sausages
- 1 slice thick sourdough bread
Cheddar-Sage Crackers
By kathryns
The dough can be made up to a month ahead; wrap it tightly with plastic wrap and freeze
- 1 stick (4 ounces) cold unsalted butter, cut into small pieces
- 6 ounces sharp cheddar, grated
- 3 teaspoons minced fresh sage
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup all-purpose flour
- 1/4 cup fine cornmeal
- 1 egg
- 1 teaspoon each poppy, sesame and flax seeds (optional)
Easy Cornbread
By kathryns
For (Oyster) stuffing, make day ahead, keep in 'frig overnight, and toast cubes next day
- 1-1/2 cups finely ground yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1-1/2 teaspoons baking powder
- 1 teaspoon fine salt
- 1-1/2 cups whole milk
- 2 large eggs
- 6 tablespoons unsalted butter (3/4 stick), melted, plus more for coating the baking dish