Kathryns' profile page
Recipes
Grits with Broiled Tomatoes
By kathryns
Broil Tomato Slices: Preheat broiler
- 1/2 teaspoon coarse salt
- 1 cup white grits
- 2 tablespoons unsalted butter
- 8 ounces (2 cups) coarsely grated cheddar cheese, divided
- Freshly ground pepper
- 2 slices thickly sliced cooked bacon, crumbled
- 6 Broiled 1/2 " thick Tomato Slices
S'mores Bars with Marshmallow Meringue
By kathryns
can be refrigerated for up to 2 days
- 3 cups graham cracker crumbs (12 ounces)
- 1 1/2 sticks unsalted butter, melted
- 2 tablespoons packed light brown sugar
- 1/4 teaspoon fine sea salt
- 1 stick cold unsalted butter, cubed
- 4 ounces unsweetened chocolate, chopped
- 1 1/4 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
- 2 large eggs, at room temperature
- 1/2 cup all-purpose flour
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar
Pasta with Mushroom Sauce
By kathryns
If you can’t find shiitake mushrooms, cremini mushrooms can be substituted or white mushrooms can be used exclusi...
- 12 ounces shiitake mushrooms, stemmed
- 12 ounces white mushrooms, trimmed
- 4 tablespoons unsalted butter
- Salt and pepper
- 2 shallots, minced
- 2 tablespoons minced fresh sage
- 4 garlic cloves, minced
- 1/4 ounce dried porcini mushrooms, rinsed and chopped fine
- 1/2 cup dry white wine
- 4 cups water plus 1/4 cup hot water
- 12 ounces (3 3/4 cups) campanelle, penne, or fusilli
- 2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving
- 1 tablespoon lemon juice
- 2 tablespoons minced fresh chives
Stir-Fried Tofu with Mushrooms, Sugar Snap Peas, and Green Onions
By kathryns
Can use cremini mushrooms in lieu of shitakes
- 3 tablespoons soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon honey
- 1 teaspoon oriental sesame oil
- 1/4 teaspoon dried crushed red pepper
- 1 12-ounce package extra-firm tofu, drained, cut into 3/4-inch cubes, patted dry with paper towels
- 1/4 cup water
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil, divided
- 6 ounces fresh shiitake mushrooms, stemmed, caps quartered
- 8 ounces sugar snap peas, trimmed
- 4 garlic cloves, minced
- 1 tablespoon minced peeled fresh ginger
- 4 green onions, sliced on diagonal
Swiss-Chard-and-Ricotta Galette
By kathryns
1. Crust: Pulse flour, oats, and salt in a food processor to combine
- 1 cup unbleached all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1 teaspoon kosher salt
- 1 stick (1/2 cup) cold unsalted butter, cut into small pieces
- 3 ounces cream cheese
- Philadelphia Original Cream Cheese Spread 8 Oz
- 1 large egg yolk
- Filling
- 2 tablespoons extra-virgin olive oil
- 12 ounces Swiss chard, stems separated and sliced into 1/4-inch pieces
- 1 large onion, sliced lengthwise 1/4 inch thick
- Kosher salt and freshly ground pepper
- 3 tablespoons balsamic vinegar
- 2 tablespoons golden raisins
- 3 anchovy fillets, coarsely chopped (optional)
- 2 tablespoons fresh thyme leaves
- 6 ounces ricotta, room temperature
- 1/4 cup finely grated Parmigiano-Reggiano
- 3 tablespoons heavy cream
- 1/2 teaspoon freshly grated nutmeg
- 1 large egg yolk
Best Ground Beef Chili
By kathryns
1. Adjust oven rack to lower-middle position and heat oven to 275 degrees
- 2 pounds 85 percent lean ground beef
- 2 tablespoons plus 2 cups water
- Salt and pepper
- 3/4 teaspoon baking soda
- 6 dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
- 1 ounce tortilla chips, crushed (1/4 cup)
- 2 tablespoons ground cumin
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon ground coriander
- 2 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- 1 (14.5-ounce) can whole peeled tomatoes
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 1 —2 teaspoons minced canned chipotle chiles in adobo sauce
- 1 (15-ounce) can pinto beans
- 2 teaspoons sugar
- 2 tablespoons cider vinegar
- Lime wedges
- Coarsely chopped cilantro
- Chopped red onion
Individual Chocolate Souffles
By kathryns
To start ahead, make chocolate mixture and crème fraiche
- Unsalted butter, room temperature, for ramekins
- 1/2 cup granulated sugar, plus more for ramekins
- 1 1/2 teaspoons egg-white powder
- 4 large egg whites, room temperature
- 6 ounces bittersweet chocolate (70 percent cacao), melted
- 3/4 cup whole milk
- 1 tablespoon plus 1 teaspoon cornstarch
- 1/4 teaspoon coarse salt
- 3 large egg yolks, room temperature
- 1/2 cup plus 3 tablespoons creme fraiche
- 1 tablespoon confectioners' sugar
French Apple Tart
By kathryns
TO MAKE AHEAD: The baked crust, apple slices, and apple puree can be made up to 24 hours in advance
- Crust
- 1-1/3 cups (6 2/3 ounces) all-purpose flour
- 5 tablespoons (2 1/4 ounces) sugar
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter, melted
- Filling
- 10 Golden Delicious apples (8 ounces each), peeled and cored
- 3 tablespoons unsalted butter
- 1 tablespoon water
- 1/2 cup apricot preserves
- 1/4 teaspoon salt
PRESSURE-COOKER POT ROAST
By kathryns
If using an electric pressure cooker, turn off the cooker immediately after the pressurized cooking time and let th...
- 1 (3 1/2- to 4-pound) boneless beef chuck-eye roast, pulled into 2 pieces at natural seam and trimmed of large pieces of fat
- Kosher salt and pepper
- 4 tablespoons unsalted butter, cut into 4 pieces
- 1 onion, sliced thick
- 1 celery rib, sliced thick
- 1 carrot, peeled and sliced thick
- 1/4 teaspoon baking soda
- 1 cup beef broth
- 2 teaspoons soy sauce
- 2 bay leaves
- 1 tablespoon red wine
- 1 sprig fresh thyme
Flambeed Shrimp Chipotle Tostadas
By kathryns
Watch how to make this recipe
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Pinch salt and coarsely ground black pepper
- 3 canned chipotle chiles in adobo, plus more if desired
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 onion, finely chopped
- 2 pounds peeled large or jumbo shrimp
- Salt and coarsely ground black pepper
- 1/4 cup tequila, for flambeing
- 8 tostadas
- Chopped fresh cilantro, for garnish