Kathryns' profile page
Recipes
Peaches with Serrano Ham and Basil
By kathryns
Paul Grimes
- 3 peaches, each cut into 8 wedges
- 1/4 teaspoon sugar
- 1/2 teaspoon Sherry vinegar
- 1/8 teaspoon ground cumin
- 1/4 pound thinly sliced serrrano ham
- 24 small basil leaves
Apricot-Riesling Jam
By kathryns
Jam can be made 2 months ahead
- 2 1/2 pounds apricots, halved, pitted
- 2 cups sugar
- 1/2 cup Riesling
- Two 1-pint canning jars or four 8 ounce canning jars with lids
Raspberry Charlotte
By kathryns
Can be made day ahead; refrig 6-24 hrs to set
- Filling
- 1-1/4 teaspoons unflavored gelatin
- 2 tablespoons water
- 3 large egg yolks (reserve whites for cake)
- 2 teaspoons cornstarch
- 1 pound (3-1/4 cups) fresh or thawed frozen raspberries
- 2/3 cup (4 2/3 ounces) sugar
- 2 tablespoons unsalted butter
- Pinch salt
- 1 -3/4 cups heavy cream
- Jam Mixture
- 1/2 teaspoon unflavored gelatin
- 1 tablespoon lemon juice
- 1/2 cup seedless raspberry jam
- Cake
- 2/3 cup (2 2/3 ounces) cake flour
- 6 tablespoons (2 2/3 ounces) sugar
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup vegetable oil
- 1 large egg plus 3 large egg whites (reserved from filling)
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Crispy Roast Lemon Chicken
By kathryns
If using a kosher chicken, skip the brining and begin with step 2
- 1 cup Diamond Crystal Kosher Salt, cup Morton Kosher Salt, or 1/2 cup table salt
- 1 whole chicken (3 1/2 to 4 pounds), trimmed of excess fat, giblets removed and discarded, chicken rinsed and patted dry
- Vegetable cooking spray
- 2 medium lemons
- 6 medium garlic cloves, crushed and peeled
- 4 tablespoons (1/2 stick) unsalted butter,
- 2 tablespoons melted and the remaining
- 2 tablespoons chilled and cut into 2 pieces
- Ground black pepper
- 1 3/4 cups low-sodium chicken broth
- 1 tablespoon minced fresh parsley leaves
- 1 teaspoon minced fresh thyme leaves
Guacamole with Basil and Shallots
By kathryns
DO AHEAD: Can be made 1 hour ahead
- 6 medium avocados, halved, pitted, peeled, diced
- 3 tablespoons fresh lemon juice
- 1/2 cup chopped fresh basil plus leaves for garnish
- 1/2 cup finely chopped shallots
- Ciabatta bread slices, toasted
- Assorted crudités (such as mini bell peppers, celery, fennel, sugar snap peas, and carrots)
Fresh Fettuccini with Almond Pesto and Roasted Tomatoes
By kathryns
This recipe involves making fresh pasta and pesto
- For the pesto:
- 4 garlic cloves
- 1 cup (5 1/2 oz./170 g) blanched almonds
- 1/2 cup (2 oz./60 g) grated Parmesan cheese
- 1/2 tsp. salt, plus more, to taste
- 1 tsp. freshly ground pepper, plus more, to taste
- 3 cups (4 oz./125 g) chopped fresh basil
- 1 cup (8 fl. oz./250 ml) olive oil, plus more as needed
- 1/4 cup (2 fl. oz./60 ml) fresh lemon juice
- 1 tsp. grated lemon zest
- 1/8 tsp. red pepper flakes
- For the pasta:
- 3 1/4 cups (1 lb./500 g) all-purpose flour
- 2 eggs
- 6 Tbs. water
- For the tomatoes:
- 1/2 lb. (250 g) cherry tomatoes on the vine
- 1 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 1/4 cup (1/2 oz./15 g) fresh bread crumbs, toasted
Greek Chicken and Rice Soup with Egg and Lemon (Avgolemono)
By kathryns
1. Cut each chicken breast in half lengthwise
- 1-1/2 pounds boneless, skinless chicken breasts, trimmed
- Salt and pepper
- 12 (3-inch) strips lemon zest plus 6 tablespoons juice, plus extra juice for seasoning (3 lemons)
- 2 sprigs fresh dill, plus 2 teaspoons chopped
- 2 teaspoons coriander seeds
- 1 teaspoon black peppercorns
- 1 garlic clove, peeled and smashed
- 8 cups chicken broth
- 1 cup long-grain rice
- 2 large eggs plus 2 large yolks
Brussels Sprouts with Shallots and Wild Mushrooms
By kathryns
Roast brussels sprouts: Put oven rack in upper third of oven and preheat oven to 450°F
- 3 lb Brussels sprouts, trimmed and halved lengthwise
- 1/4 cup olive oil
- 1/2 tablespoon minced garlic
- 1 teaspoon salt
- 1 cup vegetable oil
- 1/2 lb large shallots (about 6), cut crosswise into 1/8-inch-thick slices and separated into rings (2 1/2 cups)
- 3/4 stick (6 tablespoons) unsalted butter
- 1 1/4 lb mixed fresh wild mushrooms such as chanterelle and oyster, trimmed, quartered if large
- 1/4 cup dry white wine
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
- Special equipment: a deep-fat thermometer
Italian Cream Cake
By kathryns
Toast the coconut and nuts in a 350-degree oven until golden brown, 10 to 12 minutes
- Cake
- 1-1/2 cups sweetened shredded coconut, toasted
- 1 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- 2-1/2 cups (10 ounces) cake flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 12 tablespoons unsalted butter, cut into 12 pieces and softened
- 4 tablespoons vegetable shortening, cut into 4 pieces
- 1-3/4 cups (12-1/4 ounces) sugar
- 5 large eggs, room temperature
- 2 cups (8 ounces) pecans, toasted and chopped
- Frosting
- 12 tablespoons unsalted butter, softened
- 2 1/4 cups (9 ounces) confectioners' sugar
- 1/2 cup cream of coconut
- 1/2 teaspoon vanilla extract
- pinch salt
- 16 ounces cream cheese, cut into 8 pieces and softened
Asian Shrimp Rolls
By kathryns
Uses white bread as shell vs
- 2 tablespoons canola oil, plus more for frying
- 1/2 cup minced cabbage
- 1/4 cup minced carrot
- 1 tablespoon grated fresh ginger
- 3/4 pound shelled and deveined shrimp, minced
- 4 scallions, finely chopped, plus slices for garnish
- 2 tablespoons unseasoned rice vinegar
- 2 teaspoons cornstarch
- 1/2 teaspoon toasted sesame oil
- Kosher salt
- Pepper
- 1 large egg, beaten
- 14 slices of white sandwich bread, crusts removed
- Sambal oelek and Kewpie mayonnaise, for serving ???