Kathryns' profile page
Recipes
Poached Salmon over Greens with Caper Vinaigrette
By kathryns
Requires a metal steamer basket suspended over water 1/4" submerged?
- 1/4 cup (2 fl. oz./60 ml) Champagne vinegar
- 2 Tbs. fresh lemon juice
- 2 tsp. Dijon mustard
- 3/4 cup (6 fl. oz./180 ml) olive oil
- 1/4 cup (2 oz./60 g) capers, drained
- 2 Tbs. chopped fresh flat-leaf parsley, plus 6 sprigs
- 1 Tbs. chopped fresh dill, plus 6 sprigs
- Kosher salt and freshly ground pepper, to taste
- 1/2 yellow onion, thinly sliced
- 1/2 cup (4 fl. oz./125 ml) crisp, dry white wine, such as Sauvignon Blanc
- 5 cups (40 fl. oz./1.25 l) water
- 4 center-cut salmon fillets, each 6 oz. (185 g)
- 8 oz. (250 g) mixed baby greens, such as chard, kale, tatsoi, arugula and spinach
- 1/2 red onion, very thinly sliced
- 1 English cucumber, very thinly sliced on the bias
- Rye toast for serving
Roasted Cauliflower Soup with Cumin
By kathryns
Food & Wine Feb 2014. Make Ahead The soup can be refrigerated for up to 3 days
- 1 medium head of cauliflower (1 1/2 pounds)—halved, cored and cut into 1-1/2-inch florets
- 1 teaspoon cumin seeds
- 1 teaspoon curry powder
- 1/4 cup sunflower or grapeseed oil
- Kosher salt
- Freshly ground pepper
- 1 small onion, diced (1 cup)
- 3 tablespoons unsalted butter
- 1 bay leaf
- 4 cups water
- 1/4 cup whole milk
Seared Steak with Cipolline Onions and Radicchio
By kathryns
Preheat oven to 350°. Let steaks sit at room temperature 1 hour (this will help them cook more quickly and evenly)
- 1-1/2 pounds bavette (or flap) steak, cut into 4 pieces, or one 2 2-1/4 inch-thick boneless sirloin (about 2 pounds)
- 1 pound cipolline onions
- 1 tablespoon plus 2 teaspoons olive oil; plus more for drizzling
- Kosher salt
- 3 tablespoons unsalted butter
- 2 cups torn radicchio (such as Castelfranco, Chioggia, and/or Treviso)
- 2 teaspoons red wine vinegar
Carrot Soup with Ginger and Lemon
By kathryns
Can be made 1 day ahead. Cover and chill
- 1/4 cup (1/2 stick) butter
- 1 1/2 cups chopped onion
- 1 tablespoon finely chopped peeled fresh ginger
- 1 1/2 teaspoons minced garlic
- 1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)
- 2 tomatoes, seeded, chopped (about 1 1/3 cups)
- 1 1/2 teaspoons grated lemon peel
- 3 cups (or more) chicken stock or canned low-salt broth
- 2 tablespoons fresh lemon juice
- 4 tablespoons sour cream
- 1 small carrot, peeled, grated
Shrimp-stuffed shrimp patties
By kathryns
J.Pepin. The paste needs to be soft enough to spread in a thin layer
- 20 extra-large shrimp (16–20 per pound), shelled and deveined
- 1 large egg
- 1 small garlic clove
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley leaves
- 3 slices white bread (3 ounces), processed to crumbs in a food processor (1/2 cup)
- 2 tablespoons canola oil
- 1 tablespoon unsalted butter
- SALAD
- 1 bunch watercress (8 ounces)
- 1 tablespoon sherry vinegar
- 3 tablespoons walnut oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Crispy Noodle Cake with Shrimp and Snow Peas
By kathryns
In a kettle of salted boiling water cook the noodles until they are al dente, drain them well, and in a bowl toss t...
- 3/4 pound fresh or dried thin Asian egg noodles* or capellini
- 1 tablespoon vegetable oil
- 2 teaspoons Asian (toasted) sesame oil
- two 1/8-inch-thick slices of fresh ginger root, flattened with the flat side of a heavy knife
- 1-1/2 tablespoons Scotch
- 2 teaspoons cornstarch
- 1 pound medium shrimp (about 25), peeled, deveined, rinsed, and squeezed dry gently in a kitchen towel
- 10 dried Chinese black mushrooms* or dried shiitake mushrooms*, soaked in 1-1/2 cups hot water for 20 minutes
- 2-1/2 tablespoons cornstarch
- 1 cup chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons Scotch
- 1 teaspoon sugar
- 1 teaspoon Asian (toasted) sesame oil
- 8 tablespoons vegetable oil
- 3-1/2 tablespoons minced peeled fresh gingerroot
- 1/2 pound snow peas, each trimmed and cut diagonally into 3 pieces
- available at some Asian markets
Cheese Sauce
By kathryns
For Eggplant Moussaka recipe
- 5 tbsp butter
- 5 tbsp all-purpose flour
- 2 1/2 cups milk
- Few grains of nutmeg
- Salt as needed
- Freshly ground black pepper as needed
- 2 egg yolks
- 1/2 cup grated kefalotyri or Parmesan cheese
Grilled Radishes with Rosemary Brown Butter
By kathryns
Make Ahead The rosemary brown butter can be refrigerated for up to 3 days
- 1 stick unsalted butter, softened
- 3 tablespoons heavy cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely chopped rosemary
- Sea salt
- 3 bunches of radishes (about 2 1/4 pounds), 2 cups of the greens reserved
- 1 cup lightly packed mint
- Grilled rustic bread, for serving
Brioche a Tete
By kathryns
from martha stewart; overnight rising plus additional 2 hour risings
- 5 tablespoons lukewarm milk (100 to 115 degrees)
- 1/2 ounce fresh yeast
- 1 pound 2 ounces all-purpose flour, plus more for forming dough
- 1 tablespoon coarse salt
- 6 large eggs
- 1 1/2 cups (3 sticks) unsalted butter, slightly softened, plus more for molds
- 1/4 cup superfine sugar
- 1 large egg yolk
- 1 tablespoon milk
- Nonstick cooking spray
Fusilli Carbonara with Frisee and Lemon
By kathryns
1. Whisk together eggs and cheese in a large bowl until combined, and season with salt and pepper, Cook bacon in a ...
- 3 large eggs, room temperature
- 3 ounces Parmesan cheese, finely grated (1-1/4 cups)
- Coarse salt and freshly ground pepper
- 4 ounces thick-cut bacon (about 3 slices), cut into 1-inch pieces
- 1 pound fusilli
- 2 teaspoons fresh lemon zest, plus 3 tablespoons juice (from 1 large lemon)
- 4 ounces frisee or escarole, cut into 3-inch pieces