Kathryns' profile page
Recipes
Potato Latkes
By kathryns
Cut onion lengthwise to fit feed tube of a food processor, then grate with medium shredding disk
- 1 medium onion
- 3 pound russet (baking) potatoes (about 6)
- 2 teaspoons fresh lemon juice
- 1/3 cup all-purpose flour
- 3 large eggs, lightly beaten
- 1 About 1 cup vegetable oil for frying
- Accompaniment: sour cream
- Equipment: a deep-fat thermometer
Bearnaise Reduction
By kathryns
Use this in conjunction with the Classic or Blender Hollandaise recipes to make bearnaise sauce
- 8 sprigs tarragon
- 1/4 cup minced shallots
- 1/2 teaspoon crushed black peppercorns
- 1/3 cup tarragon vinegar
- 1/3 cup dry white wine
- Kosher salt and freshly ground black pepper, to taste
Shrimp and Creamy Grits
By kathryns
1. FOR THE GRITS: Melt 1 tablespoon butter in medium saucepan over medium heat
- Grits
- 3 tablespoons unsalted butter
- 1 cup grits
- 2 1/4 cups whole milk
- 2 cups water
- Salt and pepper
- Shrimp
- 3 tablespoons unsalted butter
- 1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined, shells reserved
- 1 tablespoon tomato paste
- 2 1/4 cups water
- 3 slices bacon, cut into 1/2-inch pieces
- 1 garlic clove, minced
- Salt and pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1/2 teaspoon Tabasco sauce, plus extra for serving
- 4 scallions, sliced thin
Chinese Braised Beef
By kathryns
Serve with plain white rice
- 1 1/2 tablespoons unflavored gelatin
- 2 1/2 cups plus 1 tablespoon water
- 1/2 cup dry sherry
- 1/3 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons molasses
- 3 scallions, white and green parts separated, green parts sliced thin on bias
- 1 (2-inch) piece ginger, peeled, halved lengthwise, and crushed
- 4 garlic cloves, peeled and smashed
- 1 1/2 teaspoons five-spice powder
- 1 teaspoon red pepper flakes
- 3 pounds boneless beef short ribs, trimmed and cut into 4-inch lengths
- 1 teaspoon cornstarch
Fillet of sole with mushroom sauce
By kathryns
from Jacques Pepin
- 4 large sole fillets (about 5 ounces each)
- 2 cup sliced white mushrooms
- 1/3 cup sliced scallions
- 1/3 cup sliced shallots
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 cup dry white wine
- 1/2 cup whipped unsalted butter
- 1 tbsp chopped fresh chives, for garnish
Crockpot Apricot Preserves
By kathryns
These Crockpot Apricot Preserves are really beautiful and so easy to make
- 1-1/4 lb. dried apricots
- 2 cups sugar
- 3-1/2 cups water
- 2 Tbsp. lemon juice
- 1/2 tsp. dried marjoram leaves
Parker House Rolls
By kathryns
Makes 3 dozen rolls. Note: The fully formed, unbaked rolls can be frozen for up to 1 month
- One 1/4-ounce package active dry yeast
- 1/2 cup warm water
- 1/2 cup sugar
- 2 sticks unsalted butter, melted and cooled (1 cup)
- 2 cups whole milk, at room temperature
- 2 large eggs, lightly beaten
- 1 tablespoon kosher salt
- 7 1/2 to 8 cups all-purpose flour, plus more for shaping
- Flaky sea salt, for sprinkling
Stuffed Pork Tenderloin with Mustard-Caper Sauce
By kathryns
by Ian Knauer
- 2 bacon slices, cut crosswise into 1/4-inch strips
- 2 garlic cloves, finely chopped
- 5 ounces spinach, coarse stems discarded, finely chopped
- 2 teaspoons coarse-grain mustard
- 1 (1-pound) pork tenderloin
- 1 hard-boiled egg, quartered lengthwise
- 1 tablespoon vegetable oil
- 2 hard-boiled eggs
- 3 tablespoons olive oil
- 2 tablespoons mayonnaise
- 1 tablespoon coarse-grain mustard
- 2 tablespoons fresh lemon juice
- 1 tablespoon drained capers,
- Equipment: kitchen string
- Accompaniment: crusty bread
Chicken (or pork cutlet) Parmesan
By kathryns
1. In a large saucepan or Dutch oven, heat garlic and oil together over medium-high heat until garlic starts to siz...
- Simple Tomato Sauce with Basil and Garlic:
- 2 medium cloves garlic, minced or put through garlic press
- 1/4 cup extra-virgin olive oil
- 1 (28-ounce) can crushed tomatoes, preferably Red Pack, Progresso, or Muir Glen Ground Peeled
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon granulated sugar
- Salt and ground black pepper
- Chicken Parmesan:
- Salt and ground black pepper
- 1/2 - 1 cup dry bread crumbs
- 2 large boneless, skinless chicken breasts (8 ounces each), or 4 trimmed chicken breasts (4 to 5 ounces each)
- 1/4 cup olive oil
- 3/4 cup grated part-skim mozzarella cheese (3 ounces)
- 1/4 cup grated Parmesan cheese (1 ounce), plus extra for passing
- 8 ounces spaghetti or linguine
Burgers - Tender, Juicy, grilled
By kathryns
This recipe requires freezing the meat twice, for a total of 65 to 80 minutes, before grilling
- 1-1/2 pounds sirloin steak tips, trimmed and cut into 1/2-inch chunks
- 4 tablespoons unsalted butter, cut into 1/4-inch pieces
- Kosher salt and pepper
- 1 (13 by 9-inch) disposable aluminum pan (if using charcoal)
- 4 hamburger buns