Kathryns' profile page
Recipes
Stuffed Mushrooms with Pancetta, Shallots & Sage
By kathryns
Position a rack in the center of the oven and heat the oven to 425°F
- 35 to 40 cremini mushrooms (about 1-1/2 lb.), about 1-1/2 to 2 inches wide
- 3 Tbs. unsalted butter; more for the baking dish
- 1-1/2 oz. pancetta, finely diced (1/4 cup)
- 5 medium shallots, finely diced
- 2 tsp. chopped fresh sage
- Pinch dried red chile flakes
- Kosher salt and freshly ground black pepper
- 2/3 cup coarse fresh breadcrumbs (preferably from a day-old rustic French or Italian loaf)
- 1/4 cup freshly grated Parmigiano Reggiano
- 2 to 3 Tbs. extra-virgin olive oil for drizzling
Lobster Noodle Soup (Pho)
By kathryns
If you steam the lobsters, you need to execute them with a sharp knife first
- 4 1–1/2-pound lobsters
- 5 ears of corn, kernels removed, cobs reserved
- 1 large fennel bulb, fronds removed, bulb cored, thinly sliced
- 1 large leek, white and pale-green parts only, thinly sliced into rings
- 2 baby eggplants, sliced into 1/4-inch rounds
- 1 ounce dried porcini mushrooms
- 2 cups broccoli rabe, thick stems removed
- 1/3 cup tomato paste
- 2 tablespoons Old Bay seasoning
- 2 pints cherry tomatoes, halved, divided
- Kosher salt
- 1 pound linguine
- 4 radishes, trimmed, quartered
- 1 cup basil sprigs, plus more
- Olive oil, parsley leaves, cilantro leaves, thinly sliced fresh chiles, and lemon wedges (for serving)
Wild Rice and Toasted Pecan Pilaf
By kathryns
Preheat the oven to 375°F
- 1 cup pecan halves, chopped coarse
- 2 tablespoons unsalted butter, melted
- 3/4 teaspoon dried thyme, crumbled
- 1/4 teaspoon salt
- 1 large onion, halved lengthwise and sliced thin lengthwise
- 1 yellow bell pepper, cut into julienne strips
- 1/4 cup olive oil
- 2 1/2 cups wild rice (about 1 pound), rinsed well in several changes of water and drained
- 4 1/2 cups chicken broth
Coconut-Crusted Shrimp
By kathryns
1 Preheat oven to 375°. Set a wire rack in a rimmed baking sheet
- 3 tablespoons vegetable oil
- 1-1/2 cups panko (Japanese bread crumbs)
- 1-1/2 cup sweetened shredded coconut, roughly chopped
- 1/2 cup Dijon mustard
- 1-1/2 teaspoon curry powder
- 2 large egg whites
- 1 pound large shrimp, peeled and deveined, tails left on
- 1 lime, cut into wedges
Forever-roasted pork
By kathryns
Cooks overnight or all day
- c fennel spice:
- 4 lbs pork leg or shoulder
- 1 c fennel seeds
- 3 TB coriander seeds
- 2 TB white peppercorns
- 3 TB kosher salt
Spicy Glazed Eggplant
By kathryns
Eggplant can be sliced, salted, rinsed, and pressed 1 day ahead
- 1 1/4 pounds Asian eggplants (about 4), trimmed, halved lengthwise, and cut diagonally into 1 1/2-inch pieces
- 2 tablespoons mirin (Japanese sweet rice wine)
- 2 tablespoons soy sauce
- 1/2 teaspoon finely grated peeled ginger (use a Microplane)
- 1/8 teaspoon Japanese seven-spice powder (sometimes labeled "shichimi togarashi"), or to taste
- 3 tablespoons vegetable oil
- 1 tablespoon finely chopped chives
Stuffed Bell Peppers
By kathryns
Slice pepper lengthwise; can be baked in the oven or on top of the stove covered with a lid
- 1-1/2 lbs ground meat (sausage, turkey, lamb, etc.)
- 1/2 c finely chopped red onion
- 3 garlic cloves, minced
- 1 TB paprika
- 1/3 c. currants or raisins (opt)
- 2/3 c. cooked white rice
- 1/2 tsp minced fresh rosemary, if desired
- 1 large egg
- 2-1/2 cups tomato sauce
- 4 Bell Peppers - one pepper (2 halves) per person
Roasted Spiced Carrots
By kathryns
Use organic, baby, multi-colored carrots with tops
- 2 bunches baby rainbow carrots, peeled, tops trimmed to 1 inch (2.5 cm)
- 2 Tbs. unsalted butter, melted
- 1/2 tsp. ground coriander
- 1/4 tsp. ground cumin
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cinnamon
- Kosher salt, to taste
Pumpkin and Shrimp Bisque
By kathryns
Delicious. Can make stock with shells one day ahead, keeping shrimp tightly covered in 'frig
- 1 pound large shrimp (16 to 20)
- 2 tablespoons extra-virgin olive oil
- 3/4 cup dry white wine
- 3 cups homemade or canned low-sodium chicken stock
- Pinch saffron threads (about 24)
- 2 ribs celery, coarsely chopped
- 1 medium onion (about 8 ounces), coarsely chopped
- 4 fresh bay laurel leaves, torn, or 2 dried
- 3 3-inch springs fresh sage
- 2 cups pumpkin purée, fresh (see Note) or canned
- 1/2 cup heavy cream
- 3/4 About 3/4 teaspoon salt, less if using canned stock
- Scant 1/8 teaspoon cayenne pepper
- 1 tablespoon freshly squeezed lemon juice
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons finely chopped fresh sage
Brisket, Atlanta
By kathryns
TO MAKE AHEAD: Follow recipe through step 4
- 1 (3 1/2-pound) beef brisket, flat cut, fat trimmed to 1/4 inch
- Salt and pepper
- 4 teaspoons vegetable oil
- 1 pound onions, halved and sliced 1/2 inch thick
- 2 cups cola
- 1-1/2 cups ketchup
- 4 teaspoons onion powder
- 2 teaspoons packed dark brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme