Kathryns' profile page
Recipes
White Gazpacho (Spanish chilled almond and garlic soup)
By kathryns
Use really good olive oil; best when served in small portions (about 6 ounces)
- 6 slices hearty white sandwich bread, crusts removed
- 4 cups water
- 2-1/2 cups (8-3/4 ounces) plus 1/8 c sliced blanched almonds
- 1 garlic clove, peeled
- 3 TB sherry vinegar
- Kosher salt and pepper
- Pinch cayenne pepper
- 1/2 c cup extra-virgin olive oil, plus extra for drizzling
- 1/8 teaspoon almond extract
- 2 tsp vegetable oil
- 6 oz seedless green grapes, sliced thin (1 cup)
Tiger Pound Cake
By kathryns
Pre-heat oven to 350 degrees Fahrenheit
- 2 to unsalted butter plus more to grease the bundt pan
- 2 1/2 cups granulated sugar
- 3 to all-purpose flour plus more to dust the bundt pan
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch kosher or coarse sea salt
- 8 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1/2 cup boiling water
- 1/2 cup cocoa powder
- 2 tablespoons grated orange zest
- 1 teaspoon almond extract
- 1/2 cup freshly squeezed orange juice
- Confectioners' sugar for dusting
Spanish-Style Toasted Pasta with Shrimp(and Clams)
By kathryns
Called fideuà - predecessor to Paella
- 3 tablespoons plus 2 teaspoons extra virgin olive oil
- 3 garlic cloves minced (1 tablespoon)
- Salt and pepper
- 1-1/2 pounds extra large shrimp (21 to 25 per pound), peeled and deveined, shells reserved
- 2-3/4 cups water
- 1 cup low-sodium chicken broth
- 1 bay leaf
- 8 ounces spaghettini or thin spaghetti, broken into 1- to 2-inch lengths
- 1 onion, chopped fine
- 1 (14.5-ounce) can diced tomatoes, drained and chopped fine
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- AIOLI
- 1/2 teaspoon anchovy paste
- 1/4 cup dry white wine
- 1 tablespoon chopped fresh parsley
- Lemon wedges
- 3 tablespoons plus 2 teaspoons extra virgin olive oil
- 3 garlic cloves minced
- Salt and pepper
- 1 pound extra large shrimp (21 to 25 per pound), peeled and deveined, shells reserved
- 2 1/2 cups water
- 1 cup low-sodium chicken broth
- 1 bay leaf
- 8 ounces spaghettini or thin spaghetti, broken into 1-inch lengths
- 1 onion, chopped fine
- 1 (14.5-ounce) can diced tomatoes, drained and chopped fine
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1/2 teaspoon anchovy paste
- 1/4 cup dry white wine
- 1 1/2 pounds littleneck or cherrystone clams, scrubbed - OPT
- 1 tablespoon chopped fresh parsley
- Lemon wedges
- 1 recipe Aïoli (optional)
Caramelized Onion and Shallot Dip
By kathryns
Dip can be made 3 days ahead
- 2 pounds large yellow or white onions, thinly sliced
- 2 large shallots, thinly sliced (about 6 ounces total)
- 4 sprigs thyme
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 cup dry white wine
- 2 tablespoons Sherry vinegar
- 2 cups sour cream
- 1/4 cup minced fresh chives
- 1/4 cup plain whole-milk Greek yogurt
- 2 teaspoons onion powder
SWEET PEA GAZPACHO
By kathryns
Fine to use frozen peas. Chill 2 hrs or overnight
- 1 pound shelled sweet English peas, blanched 10 seconds
- 3 small slices stale bread, soaked in 1 cup cold water
- 3 cloves garlic, minced
- 3/4 pound sugar snap peas, blanched 1 minute
- 1/2 English cucumber, peeled and seeded
- 1/4 cup extra virgin olive oil
- 3 tablespoons sherry vinegar
- Salt and freshly ground black pepper
- Extra virgin olive oil for drizzling
Raspberry-Ricotta Cake
By kathryns
Cake can be made 2 days ahead
- Nonstick vegetable oil spray
- 1-1/2 all-purpose flour
- 1 c sugar
- 2 tsp baking powder
- 3/4 tsp kosher salt
- 3 large eggs
- 1-1/2 c ricotta
- 1/2 tsp vanilla extract
- 1/2 c (1 stick) unsalted butter, melted
- 1 c frozen raspberries or blackberries, divided
Chicken Chilaquiles
By kathryns
New Mexican or Anaheim chiles can be substituted for the guajillo chiles
- 16 (6-inch) corn tortillas, each cut into 8 wedges
- 1/4 cup olive oil
- Salt
- 5 dried guajillo chiles, stemmed and seeded
- 1 (28-ounce) can whole peeled tomatoes
- 1 cup finely chopped onion
- 1 poblano chile, stemmed, seeded, and chopped
- 1 jalapeño chile, stemmed, seeded, and chopped
- 8 sprigs fresh cilantro, plus 2 tablespoons chopped
- 3 garlic cloves, chopped
- 1 1/2 cups chicken broth
- 1 1/2 pounds boneless, skinless chicken breasts, trimmed
- 4 ounces queso fresco, crumbled (1 cup)
- 1 avocado, halved, pitted, and cut into 1/2-inch chunks
- 2 radishes, trimmed and sliced thin
- Sour cream
- Lime wedges
Carrot and Potato Purée
By kathryns
Special equipment: a potato ricer or a food mill fitted with medium disk Cooks' note: • Carrot and potato purée ...
- 1-1/2 lb carrots, cut into 1/2-inch pieces
- 2-1/2 lb large Yukon Gold potatoes
- 1/2 cup heavy cream
- 3 tablespoons unsalted butter
- 1 teaspoon fine sea salt
- Special equipment: a potato ricer or a food mill fitted with medium disk
Spiced Pear Hand Pies
By kathryns
In a medium saute pan, heat the butter until melted
- 4 large ripe Anjou USA Pears, peeled, cored, and diced into 1/2 squares
- 1 tablespoon butter
- 1 vanilla bean, split and seeds removed
- 3 tablespoons light agave nectar
- 2 teaspoons ground cardamom
- 2 teaspoons ground cloves
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fresh grated ginger
- 2 tablespoons flour (for work surface)
- 1 package pie crusts (2 per package), thawed in the refrigerator
- 1 egg, beaten
Duck Legs-Red-Wine-Braised
By kathryns
Really good
- 6 large whole duck legs (about 4 1/2 pounds total), trimmed of excess fat
- 1/2 cup dry red wine
- 2 heads garlic, cloves separated and peeled
- 8 fresh thyme sprigs
- 1 cup mixed dried fruit such as dried sour cherries, chopped dried apricots, chopped pitted prunes, and raisins
- 5 cups chicken broth
- Accompaniment: buttered noodles or roasted and mashed potatoes