Kathryns' profile page
Recipes
Orecchiette with Sausage, Chickpeas and Mint
By kathryns
In a pot of salted boiling water, cook the orecchiette until al dente
- 1 pound orecchiette
- 1/3 cup extra-virgin olive oil
- 3/4 pound loose sweet Italian sausage
- 1 large red onion, thinly sliced
- One 15-ounce can chickpeas, rinsed and drained
- 1 cup small mint leaves
- 2 tablespoons fresh lemon juice
- Salt
- Pepper
- Plain yogurt, for serving
Cioppino
By kathryns
Any firm-fleshed fish, 3/4-1" think whitefish (cod,sea bass) can be substituted for halibut
- 1/4 cup vegetable oil
- 2 large onions, chopped fine
- Salt and pepper
- 1/4 cup water
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/8-1/4 teaspoon red pepper flakes
- 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse
- 1 8-ounce) bottle clam juice
- 1 1 1/2-pound) skinless halibut fillet, 3/4 to 1 inch thick, cut into 6 pieces
- 1 pound littleneck clams, scrubbed
- 1 1/4 cups dry white wine
- 4 tablespoons unsalted butter
- 1 pound mussels, scrubbed and debearded
- 1/4 cup chopped fresh parsley
- Extra-virgin olive oil
Shrimp Cakes
By kathryns
In a small bowl, whisk the mayonnaise with the hot sauce
- 1/2 cup mayonnaise
- 1 tablespoon hot sauce
- 1 pound shelled and deveined shrimp, chopped
- 3/4 cup panko
- 2 large eggs
- 3 tablespoons finely chopped scallions
- 1 teaspoon finely grated lemon zest
- 3/4 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup extra-virgin olive oil
- Lemon wedges, for serving
Pasta with Bolognese Sauce
By kathryns
tagiatelle or pappardelle
- 1 lb 93 % lean ground beef
- 2 TB water
- 1/4 tsp baking soda
- s & p
- 4 c beef broth
- 6 oz pancetta, chopped coarse
- 1 celery rib, chopped coarse
- 1 TB unsalted butter
- 1 TB olive oil
- 1 onion chopped coarse
- 1 large carrot, chopped coarse
- 3 TB tomato paste
- 2 c dry red wine
- 1 oz parmesan, grated (1/2 cup)
- 1 lb pasta
Pork Rillettes
By kathryns
First prepare spice mixture (Quatre Epices)
- 2 pounds pork butt (about 113 fat), cut in l-l/2-inch
- cubes
- 2 cups finely diced onion
- 12 medium garlic cloves, crushed
- 2 large sprigs thyme
- 2 teaspoons salt
- 1 teaspoon quatre-epices (recipe follows)
- 1 112 teaspoons cracked black pepper
- 2 bay leaves
- 1 cup white wine
Black Cod Fillets Poached in Five-Spice Broth with Baby Bok Choy and Udon
By kathryns
1. Pat the fillets dry and sprinkle all over with salt and pepper
- Two 6-oz/170-g black cod fillets
- Salt and freshly ground black pepper
- 1 3/4 cups/420 ml chicken broth
- 1 tbsp dry sherry
- 1 tsp soy sauce, plus more if needed
- 1 tsp sugar
- 1 tsp five-spice powder
- 1 tsp toasted sesame oil
- 1 tbsp vegetable oil
- 3 heads baby bok choy, cored and thinly sliced on the diagonal (see "It's that easy"), leaves separated from stalks
- 1 carrot, peeled and thinly sliced on the diagonal (see "It's that easy")
- 1 tbsp peeled and minced fresh ginger
- 3 oz/85 g udon noodles
- 1 green onion, white and tender green parts, thinly sliced on the diagonal (see "It's that easy")
- 2 tsp minced fresh cilantro
- 1 tsp sesame seeds
Coffee-Marinated Skirt Steak
By kathryns
Steak can be marinated 1 day ahead
- 1 small shallot, chopped
- 2 garlic cloves, chopped
- 1 cup strong coffee, room temperature
- 1/4 cup balsamic vinegar
- 1/4 cup Dijon mustard
- 1/4 cup (packed) light brown sugar
- 2 tablespoons olive oil
- 1 teaspoon freshly ground black pepper plus more
- 1 1/2 pounds skirt steak, cut into 4 pieces
- Kosher salt
Slow-Cooker Chicken Stock
By kathryns
You can freeze chicken carcasses one at a time until you have the 2 1/2 pounds needed for this recipe; three to fou...
- 3 quarts water
- 2 1/2 pounds roasted chicken bones
- 1 onion, chopped
- 2 carrots, peeled and cut into 1-inch chunks
- 2 celery ribs, chopped
- 1 teaspoon black peppercorns
- 1 teaspoon salt
- 1 bay leaf
Lamb-Bacon Burgers with Spicy Aioli
By kathryns
Aioli can be made 1 day ahead
- Aioli
- 1 large egg yolk*
- 2 teaspoons Dijon mustard
- 1/2 cup vegetable oil
- 1 canned chipotle chile in adobo, finely chopped
- 1 garlic clove, finely grated
- 2 teaspoons finely grated lemon zest
- 1 tablespoon fresh lemon juice
- Kosher salt
- Assembly
- 4 plum tomatoes, cored, halved lengthwise
- 1 tablespoon thyme leaves
- 1 tablespoon plus 2 teaspoons olive oil
- 1 1/2 teaspoons kosher salt, plus more
- Freshly ground black pepper
- 1/2 pound thick-cut bacon, cut into pieces
- 1 pound ground lamb, preferably from the shoulder
- 3 tablespoons finely chopped fresh oregano
- 3 tablespoons finely chopped fresh sage
- 4 brioche buns, toasted
- 1/3 pound fresh mozzarella, thinly sliced
- 3 cups baby arugula
- 1 teaspoon Sherry vinegar or red wine vinegar
New Jersey Crumb Buns
By kathryns
both all-purpose and cake flours in this recipe
- Cake
- 2 ¼ cups (11 1/4 ounces) all-purpose flour
- ¾ cup milk
- ¼ cup (1 3/4 ounces) granulated sugar
- 1 large egg
- 2 ¼ teaspoons instant or rapid-rise yeast
- ¾ teaspoon salt
- 6 tablespoons unsalted butter, cut into 6 pieces and softened
- Topping
- 18 tablespoons (2 1/4 sticks) unsalted butter, melted
- ¾ cup (5 1/4 ounces) granulated sugar
- ¾ cup packed (5 1/4 ounces) brown sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 4 cups (16 ounces) cake flour
- Confectioners' sugar