Kathryns' profile page
Recipes
Easy Grilled Boneless Pork Chops
By kathryns
If your pork is enhanced, do not brine it in step 1
- Onion, Olive, and Caper Relish:
- 6 (6- to 8-ounce) boneless pork chops, 3/4 to 1 inch thick
- 3 tablespoons salt
- 1 tablespoon vegetable oil
- 1 1/2 teaspoons honey
- 1 teaspoon anchovy paste
- 1/2 teaspoon pepper
- 1 recipe relish (optional) (see related content)
- 1/4 cup olive oil
- 2 onions, cut into 1/4-inch pieces
- 6 garlic cloves, sliced thin
- 1/2 cup pitted kalamata olives, chopped coarse
- 1/4 cup capers, rinsed
- 3 tablespoons balsamic vinegar
- 2 tablespoons minced fresh parsley
- 1 teaspoon minced fresh marjoram
- 1 teaspoon sugar
- 1/2 teaspoon anchovy paste
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
White-Cut Chicken
By kathryns
Chicken can be cooked and rubbed with sesame oil (but not cut) 1 day ahead and chilled, covered
- 1 (3- to 3 1/2-lb) whole chicken (with head and feet if desired), neck (if without head) and giblets reserved for another use if desired
- 1 bunch scallions, halved crosswise
- 2 oz Smithfield or other cured ham (1 piece or sliced), trimmed of any spice coating
- 6 (1/4-inch-thick) round slices peeled fresh ginger
- 14 cups water
- 1 teaspoon salt
- 1 teaspoon Asian sesame oil
- 1/2 cup fresh cilantro leaves
- 1 bunch scallions (white and pale green parts only), cut into very thin 2-inch strips
- 3 tablespoons light soy sauce
- 3 tablespoons peanut or vegetable oil
- 1 tablespoon finely grated (with a rasp) peeled fresh ginger
- Special equipment: a rasp grater; a well-seasoned 14-inch flat-bottomed wok; a heavy cleaver
Fresh Tomato Bruschetta
By kathryns
In a bowl, mix all ingredients except bread and garlic cloves
- 8 ripe plum tomatoes, seeded and diced
- 2 tbsp finely minced garlic
- 1/2 cup coarsely chopped fresh basil
- 1/4 cup finely chopped fresh parsley
- 1 tbsp fresh lemon juice
- 1/2 tbsp extra-virgin olive oil
- 1 tsp finely minced fresh tarragon
- 1/4 tsp crushed red pepper flakes
- 2 baguettes, cut in 1/2-inch-thick slices
- 6 cloves garlic, cut in half
Smothered Pork Chops
By kathryns
Watch the salt! Beef broth is very salty
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper
- 1/4 teaspoon cayenne pepper
- 4 bone-in blade-cut pork chops, about 1/2 inch thick
- 1-1/2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 2 onions, halved and sliced 1/4 inch thick
- 2 garlic cloves, minced
- 1/4 teaspoon dried thyme
- 3/4 cup plus 1 tablespoon beef broth
- 1 bay leaf
- 1 teaspoon cornstarch
- 1 teaspoon cider vinegar
Braised Duck Legs with Polenta and Wilted Chard
By kathryns
You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties
- 4 pounds duck legs
- Kosher salt, freshly ground pepper
- 12 sprigs thyme
- 10 garlic cloves, crushed
- 2 bay leaves, crumbled
- 2 teaspoons juniper berries
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 medium carrots, peeled, chopped
- 2 celery stalks, chopped
- 1-1/2 cups dry red wine
- Polenta
- 1-1/2 cups milk
- Kosher salt, freshly ground pepper
- 2/3 cup coarse-grind polenta
- Assembly
- 1 teaspoon Sherry vinegar or red wine vinegar
- 1 bunch large Swiss chard
- 3 tablespoons olive oil, divided
- 6 garlic cloves, crushed
- Kosher salt, freshly ground pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 lemon, halved
- 1 ounce Parmesan, finely grated (about 1 cup)
- 2 tablespoons unsalted butter
Plum Frangipane Tart
By kathryns
Make pastry cream and blend with 1 c of the ground almonds, 2 eggs and 1/4 c granulated sugar in medium bowl
- One Basic Tart Shell, pre-baked
- One Recipe for Vanilla Pastry Cream
- 1 c. finely ground, skin-on, almonds
- 2 large eggs
- 1/4 c granulated sugar
- 3-5 red plums
Honey-Walnut Bars
By kathryns
can be refrigerated up to 5 days ahead
- 1 1/2 sticks cold unsalted butter, cut into 1/2-inch dice
- 1 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon flaky sea salt, such as Maldon
- 1 1/2 sticks unsalted butter, softened
- 1/2 cup honey
- 1/2 cup light brown sugar
- 1/4 cup dark brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon flaky sea salt
- 1 teaspoon pure vanilla extract
- 1/2 cup heavy cream
- 1 cup walnut halves plus 1 cup coarsely chopped walnuts
Shrimp-stuffed shrimp patties
By kathryns
Cut off about 1 inch from the lower tail segment of each shrimp and put these tail pieces, along with the 4 smalles...
- 20 extra-large shrimp (16–20 per pound), shelled and deveined
- 1 large egg
- 1 small garlic clove
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley leaves
- 3 slices white bread (3 ounces), processed to crumbs in a food processor (1/2 cup)
- 2 tablespoons canola oil
- 1 tablespoon unsalted butter
- SALAD
- 1 bunch watercress (8 ounces)
- 1 tablespoon sherry vinegar
- 3 tablespoons walnut oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Red Lentil Soup with North African Spices
By kathryns
(Soup can be refrigerated for up to 3 days
- 4 tablespoons unsalted butter
- 1 large onion, chopped fine
- Salt and pepper
- 3/4 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- Pinch cayenne
- 1 tablespoon tomato paste
- 1 garlic clove, minced
- 4 cups chicken broth
- 2 cups water
- 10 1/2 ounces (1 1/2 cups) red lentils, picked over and rinsed
- 2 tablespoons lemon juice, plus extra for seasoning
- 1 1/2 teaspoons dried mint, crumbled
- 1 teaspoon paprika
- 1/4 cup chopped fresh cilantro
Cider-Braised Pork Roast
By kathryns
Roast rests in frig overnight
- 1 (5- to 6-pound) bone-in pork butt roast
- ¼ cup packed brown sugar
- Kosher salt and pepper
- 3 tablespoons vegetable oil
- 1 onion, halved and sliced thin
- 6 garlic cloves, smashed and peeled
- 2 cups apple cider
- 6 sprigs fresh thyme
- 2 bay leaves
- 1 cinnamon stick
- 2 Braeburn apples, cored and cut into 8 wedges each
- ¼ cup apple butter
- 1 tablespoon cornstarch
- 1 tablespoon cider vinegar