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Recipes
Southern-Style Smothered Chicken
By kathryns
This dish is best served with rice, but it’s also good with potatoes
- 3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, and/or thighs), trimmed
- Salt and pepper
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/4 cup vegetable oil
- 2 onions, chopped fine
- 2 celery ribs, chopped fine
- 3 garlic cloves, minced
- 1 teaspoon dried sage leaves
- 2 cups chicken broth
- 1 tablespoon cider vinegar
- 2 tablespoons minced fresh parsley
Oyster Stuffing with Shiitake Mushrooms and Leeks
By kathryns
Preheat oven to 325°F. Place bread on baking sheet
- 1 pound sliced firm white sandwich bread, cut into 3/4-inch cubes (about 10 cups)
- 8 tablespoons (1 stick) butter
- 1 pound shiitake mushrooms, stemmed, caps cut into 1/4-inch slices
- 3 large celery stalks with leaves, chopped
- 3 medium leeks (white and pale green parts only), chopped (about 3 cups)
- 1/3 cup chopped fresh parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon crumbled dried sage leaves
- 2 8-ounce jars shucked oysters, drained, 1/2 cup juices reserved, oysters cut into 3/4-inch pieces
- 1 cup Turkey Stock or canned low-salt chicken broth
Arancini
By kathryns
In a large bowl, combine the risotto with the Parmesan, cream, herbs, and egg yolk
- 3 cups leftover cooked risotto
- 1/2 cup grated Parmesan
- 2 Tbsp heavy cream
- 2 Tbsp minced fresh flat-leaf parsley,chives,oregano,or basil
- 1 large egg yolk
- Salt and freshly ground pepper
- 5 oz mozzarella or Fontina cheese
- All-purpose flour for dredging
- Egg wash: 1 large egg whisked with 2 Tbsp cold milk or water
- 1 cup fresh white bread crumbs
- Vegetable oil for deep-frying
- 2 cups tomato sauce
Blueberry Pie with Rye Crust
By kathryns
Needs to cool for 5 hours or overnight; top crust cut-out of circles of (3) different sizes
- CRUST
- 1 1/4 cups all-purpose flour
- 1 cup dark rye flour
- 1 1/2 teaspoons kosher salt
- 1 stick plus 6 tablespoons cold unsalted butter, cubed
- 2/3 cup ice water
- FILLING
- 1 vanilla bean, split and seeds scraped
- 3/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2 pounds blueberries (6 cups)
- 1/2 cup all-purpose flour
- 1 tablespoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
- 1 large egg beaten with 2 teaspoons water
- Turbinado sugar, for sprinkling
Oyster Swiss Chard Gratin with Country Bacon
By kathryns
Preparation Preheat the oven to 400°F
- 3 thick slices smoky bacon, cut into small dice
- 2 tablespoons unsalted butter
- 1 small onion, minced
- 2 cloves garlic, minced
- 2 bunches Swiss chard, stemmed, leaves chopped into 1/2-inch dice
- 2 cups heavy cream
- 1/8 teaspoon freshly grated nutmeg
- 18 oysters, freshly shucked, patted dry, and coarsely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan cheese
- 1 cup fresh bread crumbs
Sesame Noodle Slaw
By kathryns
To make this a main dish, layer cooked chicken (or other protein) in the salad before serving
- 1/2 cup slivered almonds
- 2 tablespoons sesame seeds
- 1/3 cup vegetable oil
- 3 tablespoons rice vinegar or cider vinegar
- 2 tablespoons reduced-sodium soy sauce
- 1 3 ounce package chicken-flavor ramen noodles
- 1 tablespoon sugar
- 1/4 teaspoon black pepper
- 1/2 6 a medium head of cabbage, cored and shredded (about 6 cups)
- 1/3 4) thinly sliced green onions (3 or 4)
- 1/3 cup golden or dark raisins (optional)
Baked Parmesan Chicken Wings
By kathryns
Cut off wing tips. Halve wings at joints
- Coating:
- 2 lbs chicken wings
- 1/2 c. plain yoghurt
- 3 TB lemon juice
- 1 TB dijon mustaret
- 3 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp sage
- 1/2 tsp oregano
- pepper to taste
- 1/2 c stale breadcrumbs
- 1/2 c grated parmesan
- cayenne pepper and salt to taste
- melted butter
Tuscan Shrimp and Beans
By kathryns
if your shrimp are treated with added salt or preservatives like sodium tripolyphosphate, skip brining in step 1 an...
- 2 tablespoons sugar
- salt and pepper
- one pound large shell-on shrimp (26 to 30 per pound), peeled, deveined, and tails removed, shells reserved
- 1/4 cup extra-virgin olive oil
- 1 onion, chopped fine
- 4 garlic cloves, peeled, halved lengthwise, and sliced thin
- 2 anchovy fillets, rinsed, patted dry, and minced
- 1/4 teaspoon red pepper flakes
- 2 (15-ounce) cans cannellini beans (1 can drained and rinsed, 1 can left undrained)
- 1 (14.5-ounce) can diced tomatoes, drained
- 1/4 cup shredded fresh basil
- 1/2 teaspoon grated lemon zest plus 1 tablespoon juice
Buttermilk Biscuits
By kathryns
Very tender dough. Can make 24, small (1-1/2") or large (4-inch) biscuits
- 2 c cake flour or 1-3/4 c AP flour (Sift before measuring)
- 1 tsp salt
- 2 tsp double-acting baking powder
- 1 tsp sugar
- 5 TB butter or 1/4 c lard
- 2/3 c. buttermilk
Lobster in Artichoke Hearts
By kathryns
Lobster and artichokes are two of my favorite foods, and I combine them in this elegant starter
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