Kathryns' profile page
Recipes
Broccoli-Cheese Soup
By kathryns
1. Heat butter in large Dutch oven over medium-high heat
- 2 TB unsalted butter
- 2 lb broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/4-inch-thick slices
- 1 medium onion, roughly chopped (about 1 cup)
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1-1/2 tsp dry mustard powder
- pinch cayenne pepper
- salt
- 3 –4 c water
- 1/4 tsp baking soda
- 2 c low-sodium chicken broth
- 2 oz baby spinach (2 loosely packed cups)
- 3 oz sharp cheddar cheese, shredded (3/4 cup)
- 1-1/2 oz Parmesan cheese, grated fine (about 3/4 cup), plus extra for serving
- Ground black pepper
Pork Chops au Poivre
By kathryns
Coarsely crush peppercorns by gently pounding once or twice with a heavy skillet
- 1 tablespoon black peppercorns
- 4 (1/2-inch-thick) rib pork chops (bone in)
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1/4 cup medium-dry or cream Sherry
- 1/3 cup heavy cream
Chicken with Olives, Caramelized Onions, and Sage
By kathryns
Layer upon layer of flavor infuses this stylish yet deeply comforting dish
- 2 3 1/2- to 3 3/4-pound chickens, each cut into quarters, backbones removed
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 2 teaspoons Hungarian sweet paprika
- 1 teaspoon turmeric
- 2/3 cup olive oil
- 1 1/4 pounds white onions, thinly sliced
- 1 1/4 pounds red onions, thinly sliced
- 1 1/2 tablespoons honey
- 1 750-ml bottle dry white wine, divided
- 9 large fresh sage leaves
- 8 large shallots, peeled
- 8 large garlic cloves, peeled
- 3 Turkish bay leaves
- 3 cups assorted brine-cured Mediterranean olives (such as Kalamata and picholine)
Avocado & Crab Bruschetta
By kathryns
Dressing: Combine mayonnaise, mustard, 1 TB lemon juice, horseradish, lemon peel, hot sauce in medium bowl
- 1/4 c mayonnaise
- 2 TB grainy mustard
- 3 TB freshly squeezed lemon juice, divided
- 1 TB horseradish
- 2 tsp grated lemon peel
- 1-1/2 tsp hot sauce
- 3 c lump crab meat, flaked (about 1 lb)
- 2 ripe avocados, peeled, seeded, diced
- Kosher
- Ground pepper
- 8 slices sourdough bread, toasted
- 1/4 c mint leaves
Chocolate Chip Espresso Meringues
By kathryns
Preheat the oven to 225°
- 3 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1 cup superfine sugar
- 2 ounces bittersweet chocolate, finely chopped (scant 1/2 cup)
- Kosher salt
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons espresso powder
Pasta With Mushrooms and Prosciutto
By kathryns
Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe
- 1 /4 cup plus 2 tablespoons olive oil
- 2 ounces thinly sliced prosciutto (about 6 slices)
- 1 pound mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
- 2 medium shallots, finely chopped
- 1 teaspoon thyme leaves, plus more for serving
- Kosher salt, freshly ground pepper
- 1 cup chicken stock or low-sodium chicken broth
- 12 ounces pappardelle or fettuccine
- 1 /3 cup heavy cream
- 2 tablespoons unsalted butter
Tempura Batter
By kathryns
Do Your Prep First: Cut all your vegetables and seafood in bite-sized pieces
- 1/2 cup flour
- 1/2 cup cornstarch
- 1 cup ice cold seltzer (club soda or other bubbly water)
- 1 egg
- Pinch of salt
Goat Cheese Salad
By kathryns
Make the vinaigrette: In a small bowl whisk together the lemon juice, the shallot, the garlic, the mustard, the pa...
- 1 tablespoon fresh lemon juice, or to taste
- 1 small shallot, minced
- 1 garlic clove, minced
- 1 teaspoon Dijon-style mustard, or to taste
- 1 tablespoon minced fresh parsley leaves
- 1/4 cup walnut oil (available at specialty foods shops) or olive oil
- a 1/2- pound log of soft mild goat cheese such as Montrachet, cut crosswise into 6 pieces
- an egg wash made by beating 1 large egg with 1 tablespoon water
- 1 cup fine dry bread crumbs
- 2 small heads of Boston lettuce, washed well, spun dry, and shredded fine
- 1 small head of radicchio, washed well, spun dry, and shredded fine
Greek Lamb Burgers with Spinach and Red Onion Salad
By kathryns
The Bon Appétit Test Kitchen
- 1/3 cup chopped fresh mint
- 2 teaspoons paprika
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 tablespoons olive oil, divided
- 1 1/3 pounds ground lamb
- 4 hamburger buns or small ciabatta rolls
- 1 1/2 cups baby spinach leaves
- 1 1/3 cups crumbled feta cheese
- 4 1/4-inch-thick red onion slices
- 1 1/2 teaspoons balsamic vinegar
Caramelized Pasilla Brisket
By kathryns
from Pati Jinich
- 2 5 to 6) to 6) dried pasilla chiles stemmed and seeded
- 3 pounds beef brisket trimmed
- 2 teaspoons kosher or coarse sea salt divided
- To taste freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 1/2 pounds tomatillos husked, rinsed, quartered
- 1 large white onion cut into chunks
- 10 garlic cloves peeled
- 4 cups chicken broth
- 4 1/2 (or 1/2 cup) grated piloncillo or brown sugar
- 1 1/2 pounds baby potatoes halved
- 1 1/2 1-inch carrots peeled and cut diagonally into 1-inch pieces
- Greens of your choice for salad
- to squeezed lime juice and olive oil to dress the salad