Kathryns' profile page
Recipes
Crispy Chicken Wings
By kathryns
Preheat oven 425°F. Using kitchen scissors, trim the tips from the wings and discard
- 2 1/4 pounds chicken wings
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon sea salt
- 1/2 teaspoon Chinese five-spice powder
- 1 teaspoon dried chili flakes
- Hot chili sauce, pickled chili, thinly sliced fresh chili and chili mayonnaise (optional), to serve
Mushrooms - Roasted with Parmesan and Pine Nuts
By kathryns
1. Adjust oven rack to lowest position and heat oven to 450 degrees
- Salt and pepper
- 1 1/2 pounds cremini mushrooms, trimmed and left whole if small, halved if medium, or quartered if large
- 1 pound shiitake mushrooms, stemmed, caps larger than 3 inches halved
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter, melted
- 1 teaspoon lemon juice
- 1 ounce Parmesan cheese, grated (1/2 cup)
- 2 tablespoons pine nuts, toasted
- 2 tablespoons chopped fresh parsley
Perfect Latin Flan
By kathryns
This recipe should be made at least one day before serving
- 2/3 cup (4 2/3 ounces) sugar
- 2 large eggs plus 5 yolks
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1/2 cup whole milk
- 1-1/2 tablespoons vanilla extract
- 1/2 teaspoon salt
STRAWBERRY-RHUBARB PIE
By kathryns
serve the pie with whipped cream or ice cream
- Crust
- 2 1/2 cups (12 1/2 ounces) all-purpose flour
- 2 tablespoons sugar, plus 3 tablespoons for sprinkling
- 1 teaspoon salt
- 12 tablespoons unsalted butter, cut into 1/4-inch slices and chilled
- 1/2 cup vegetable shortening, cut into 4 pieces and chilled
- 1/4 cup vodka, chilled
- 1/4 cup cold water, plus extra for brushing
- Filling
- 2 pounds rhubarb, trimmed and cut into 1/2-inch pieces (7 cups)
- 1 1/4 cups (8 3/4 ounces) sugar
- 1 pound strawberries, hulled, halved if less than 1 inch, quartered if more than 1 inch (3 to 4 cups)
- 3 tablespoons instant tapioca
Fried Shrimp Toasts
By kathryns
MAKE THE NUOC CHAM In a small bowl, whisk the sugar with 1/2 cup of warm water until dissolved
- 1 tablespoon sugar
- 2 tablespoons fresh lime juice
- 2 tablespoons Asian fish sauce
- 1 small Thai chile, stemmed and thinly sliced
- 1/2 small garlic clove, minced
- 1 pound shelled and deveined large shrimp
- 1 large egg
- 1 tablespoon tapioca flour
- 3 small Thai chiles, stemmed and chopped
- 2 teaspoons Asian fish sauce
- 1 tablespoon sliced scallions, plus more for garnish
- 2 teaspoons minced garlic
- 2 teaspoons finely grated peeled fresh ginger
- 1 1/2 teaspoons kosher salt
- 24 baguette slices, cut 1/3 inch thick
- 6 tablespoons canola oil
- Cilantro, for garnish
Pan-Seared Flank Steak with Mustard-Chive Butter
By kathryns
ATK best. For flank steaks too long to fit in pan
- 1 (1 1/2- to 1 3/4-pound) flank steak, trimmed
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 3 tablespoons unsalted butter, softened
- 3 tablespoons chopped fresh chives
- 2 teaspoons Dijon mustard
- 1/2 teaspoon grated lemon zest plus 1 teaspoon juice
- 2 tablespoons vegetable oil
Basic Buckwheat Crepes
By kathryns
Use blender to prepare batter
- 1 1/4 cups buckwheat flour
- 3 large eggs
- 1/4 cup vegetable oil plus additional for skillet
- 3/4 cup nonfat milk
- 1 1/4 cups (or more) water
- 1/4 teaspoon salt
- nutmeg to taste
Barbecue Turkey Burgers with Creamy Cole Slaw
By kathryns
+Preparation+ Make burgers: In a small bowl stir together Worcestershire sauce, ketchup, soy sauce, garlic paste,...
- SAUCE:
- 1/4 cup Worcestershire sauce
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon Tabasco
- BURGERS:
- 2 pounds ground turkey
- 1 small onion, minced
- 1/2 cup fresh bread crumbs
- COLE SLAW:
- 1/3 cup mayonnaise
- 2 tablespoons cider vinegar
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- 3 cups finely shredded cabbage
- 1 large carrot, shredded coarse
- 1 small red onion, sliced thin
- six 6-inch pita loaves, split open to form pockets
Hearty Tuscan Bean Stew with Sausage and Cabbage
By kathryns
Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container
- Table salt
- 1 pound dried cannellini beans (about 2 cups), rinsed and picked over
- 1 tablespoon extra virgin olive oil, plus extra for drizzling
- 1 1/2 pounds sweet Italian sausage, casings removed
- 1 large onion, chopped medium (about 1 1/2 cups)
- 2 medium celery ribs, cut into 1/2-inch pieces (about 3/4 cup)
- 2 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
- 8 medium garlic cloves, peeled and crushed
- 4 cups low-sodium chicken broth
- 3 cups water
- 2 bay leaves
- 1/2 medium head savoy cabbage, cut into 1-inch pieces
- 1 (14.5-ounce) can diced tomatoes drained and rinsed
- 1 sprig fresh oregano leaves
- Ground black pepper
- 8 slices country white bread, each 1 1/4 inches thick, broiled until golden brown on both sides and rubbed with garlic clove
Peach Crumb Pie
By kathryns
from Martha Stewart; looks fabulous; leave skins on peaches
- FOR THE CRUST:
- 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
- 1/4 teaspoon fine salt
- 2 teaspoons granulated sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- FOR THE FILLING:
- 3 pounds peaches, halved, pitted, and cut into 1/2-inch slices (8 cups)
- 2 tablespoons light-brown sugar
- 2 tablespoons all-purpose flour
- FOR THE CRUMBLE:
- 1/3 cup packed light-brown sugar
- 1/3 cup all-purpose flour (spooned and leveled)
- 1/3 cup old-fashioned rolled oats
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces