Kathryns' profile page
Recipes
Paella on the Grill
By kathryns
it can be made in any heavy roasting pan that measures at least 14 by 11 inches
- 1-1/2 lbs boneless, skinless chicken thighs, trimmed and halved crosswise
- Salt and pepper
- 12 oz jumbo shrimp (16 to 20 per pound), peeled and deveined
- 6 TB extra-virgin olive oil
- 6 garlic cloves, minced
- 1-3/4 tsp hot smoked paprika
- 3 TB tomato paste
- 4 cups chicken broth
- 1 (8-ounce) bottle clam juice
- 2/3 cup dry sherry
- Pinch saffron threads (optional)
- 1 onion, chopped fine
- 1/2 cup jarred roasted red peppers, chopped fine
- 3 cups Arborio rice
- 1 pound littleneck clams, scrubbed
- 1 lb Spanish-style chorizo sausage, cut into 1/2-inch pieces
- 1 cup frozen peas, thawed
- Lemon wedges
Spinach Spoon Bread
By kathryns
Preheat the oven to 350° and butter a 9-by-13-inch baking dish or very large enameled cast-iron skillet
- 3 tablespoons unsalted butter, melted, plus more for greasing the dish
- 10 ounces baby spinach
- 3 cups buttermilk
- 3 large eggs, separated
- 1 cup medium-grind yellow cornmeal
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking soda
- Scant 1 teaspoon kosher salt
- Pinch of freshly grated nutmeg
- Pinch of freshly ground white pepper
Chinese Pork Belly (Dong Po)
By kathryns
Add star anise into liquid on step 3
- 1 pound raw pork belly
- 3 tablespoons vegetable oil
- 1/4 cup light soy sauce
- 1/4 cup dark soy sauce
- 1/2 cup Chinese rice cooking wine
- 3-1/2 ounces Chinese rock sugar (or brown sugar)
- 1 (1 inch) piece fresh ginger, peeled and grated
- 8 spring onions, sliced
Cauliflower Soup
By kathryns
a creamy cauliflower soup without cream
- 1 head cauliflower (2 pounds)
- 8 tablespoons unsalted butter, cut into 8 pieces
- 1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
- 1 small onion, halved and sliced thin
- Salt and pepper
- 4 1/2 – 5 cups water
- 1/2 teaspoon sherry vinegar
- 3 tablespoons minced fresh chives
Smoked Salmon Dip
By kathryns
by The Bon Appétit Test Kitchen
- 2/3 cup crème fraîche
- 2/3 cup plain Greek-style yogurt
- 4 teaspoons Prepared Horseradish , or store-bought (white)
- 1 pound thinly sliced smoked salmon
- 2 tablespoons thinly sliced chives plus more
- Kosher salt and freshly ground black pepper
- 1 lemon
- Pumpernickel toasts, flatbread crisps, or bagel chips
Lemon Souffles
By kathryns
Can start the lemon filling and later fold in the whipped egg white just before baking
- 2 tablespoons unsalted butter, plus more at room temperature for dishes
- 1/2 cup granulated sugar, plus more for dishes
- 8 large egg yolks, plus 10 large egg whites at room temperature
- 2 tablespoons all-purpose flour
- 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons), plus 2 tablespoons finely grated lemon zest
- 1 cup whole milk
- Confectioners' sugar, for dusting
- Warm Raspberry Sauce, for serving
Easier Roast Turkey and Gravy
By kathryns
Note that this recipe requires refrigerating the seasoned bird for 24 to 48 hours
- Kosher salt and pepper
- 4 teaspoons sugar
- 1 (12- to 14-pound) turkey, neck and giblets removed and reserved for gravy
- 2-1/2 tablespoons vegetable oil
- 1 tsp baking powder
- 1 small onion, chopped fine
- 1 carrot, sliced thin
- 5 sprigs fresh parsley
- 2 bay leaves
- 5 TB all-purpose flour
- 3-1/4 cups water
- 1/4 cup dry white wine
Perfect Scrambled Eggs
By kathryns
To dress up the dish, add 2 tablespoons of chopped parsley, chives, basil, or cilantro or 1 tablespoon of dill or t...
- 8 large eggs plus 2 large yolks
- 1/4 c half-and-half
- Salt and pepper
- 1 tablespoon unsalted butter, chilled
Butternut Squash, Sage, and Goat Cheese Ravioli with Hazelnut Brown-Butter Sauce
By kathryns
+Preparation+ Preheat oven to 425°F
- a 2-pound butternut squash, halved lengthwise and seeded
- 1 medium onion, chopped (about 1 1/2 cups)
- 1 1/2 teaspoons ground sage
- 1 tablespoon unsalted butter
- 1 garlic clove, minced
- 3 ounces aged goat cheese, grated (about 2/3)
- 60 won ton wrappers, thawed if frozen
- 1 stick (1/2 cup) unsalted butter
- 1/3 cup hazelnuts,toasted lightly and skinned and chopped coarse
Buttery Roast Chicken
By kathryns
Preheat oven to 375°. Mix breadcrumbs, thyme, lemon zest, 1 cup butter, and 1 Tbsp
- 1 cup fresh coarse brioche or challah breadcrumbs
- 2 tablespoons chopped thyme
- 1 teaspoon finely grated lemon zest
- 1 1/2 cups (3 sticks) unsalted butter, room temperature, divided
- 1 tablespoon kosher salt, plus more
- 1 3 1/2–4-pound chicken