Kathryns' profile page
Recipes
Slow Cooker Braised Pork Belly
By kathryns
very simple dish to cook and is delicious the next day
- 2 kg belly pork cut into small pieces
- 2 thumb size pieces of ginger
- 5 star anise
- 8 tbsp dark soya sauce
- 8 tbsp Shao Xing rice wine or cooking sherry if you can't get that
- 5 tbsp sugar or to taste
- 5 cloves of garlic, don't need to peel
- 1 head of broccoli
Pasta (Gemelli) with Goat Cheese, Arugula and Walnuts
By kathryns
Cook pasta until al dente
- 3/4 lb gemelli or casarecce pasta
- 4 oz goat cheese
- 5 TB oilive oil
- Red pepper flakes
- 4 oz baby arugula
- 3/4 c walnuts, toasted & chopped
- 1/3 c finely chopped chivees
Fried Potatoes with Tomato-Chipotle Sauce and Aioli
By kathryns
Do Ahead: Tomato sauce can be made 4 days ahead; cover and chill
- 1/4 teaspoon fennel seeds
- 2 tablespoons olive oil
- 1/2 medium onion, finely chopped
- Kosher salt
- 2 chipotle chiles
- 1 large pasilla, New Mexico, or guajillo chile, seeds removed
- 3 garlic cloves, finely chopped
- 1/2 teaspoon ground coriander
- 1 28-ounce can whole peeled tomatoes
- 1-1/2 pounds russet potatoes, scrubbed, cut into 1-inch pieces
- Kosher salt
- 1 large egg yolk
- 1 garlic clove, finely grated
- 1 teaspoon red wine vinegar
- 3/4 cup grapeseed oil
- Vegetable oil (for frying; about 8 cups)
- 3/4 teaspoon paprika
- 1/4 teaspoon ground cumin
- A spice mill or mortar and pestle; a deep-fry thermometer
Italian-Style Turkey Meatballs
By kathryns
We start with 93 or 85 percent lean turkey
- 1 cup chicken broth
- ½ ounce dried shiitake mushrooms
- 2 slices hearty white sandwich bread, torn into 1-inch pieces
- 1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
- 1 tablespoon chopped fresh parsley
- 1 ½ teaspoons unflavored gelatin
- Salt and pepper
- 4 anchovy fillets, rinsed, patted dry, and minced
- 1 ½ pounds 85 or 93 percent lean ground turkey
- 1 large egg, lightly beaten
- 4 garlic cloves, minced
- 1 (14.5-ounce) can whole peeled tomatoes
- ½ teaspoon dried oregano
- ⅛ teaspoon red pepper flakes
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons tomato paste
- ¼ cup chopped fresh basil
- sugar
Beignets
By kathryns
This dough is very wet and sticky, so flour the counter and baking sheet generously
- 1 cup water, heated to 110 degrees
- 3 tablespoons granulated sugar
- 1 tablespoon instant or rapid-rise yeast
- 3 cups (15 ounces) all-purpose flour
- 3/4 teaspoon salt
- 2 large eggs
- 2 tablespoons plus 2 quarts vegetable oil
- Confectioners' sugar
Pork Liver Pâté - J.Pepin
By kathryns
Require curing salt: Morton Tender Quick It makes a good first course for an evening meal or a light lunch with a s...
- 8 ounces pork liver, CHICKEN LIVERS ?? nerves and sinews removed and diced
- 2 pounds ground pork (about 70% lean and 30% fat; shoulder or Boston butt is good) 3/4 cup dry white wine
- 2-1/2 teaspoons curing salt
- 1-1/2 teaspoons freshly ground black pepper
- 1/4 teaspoon ground thyme
- 1 garlic clove, crushed and very finely chopped
- 2 bay leaves
- Cornichons (tiny French gherkins)
- Dijon mustard
Sizzling Chard Greens
By kathryns
Don't use the stems (can save for soups or stews)
- ¼ Cup water
- ¼ teaspoon kosher salt
- 2 large bunches Swiss chard (1½ to 2 pounds total), stems removed and leaves cut crosswise into rough 3-inch pieces
- 2 scallions, thinly sliced on bias
- 1 tablespoon finely grated fresh ginger
- 1 serrano chili, thinly sliced
- 2 tablespoons grapeseed oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon soy sauce
- 2 teaspoons toasted sesame seeds (optional
BA's Best Fried Chicken Sandwich
By kathryns
Requires 2 stints of 12 hrs or overnight each
- 1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt
- 1 teaspoon light brown sugar
- 1 teaspoon baking powder
- 4 skin-on or skinless, boneless chicken thighs
- 1 garlic clove, finely grated
- 2 tablespoons fresh lemon juice
- 1/2 cup mayonnaise
- 2 tablespoons finely chopped chives
- 1/2 teaspoon celery seeds
- 1/2 teaspoon freshly ground black pepper
- Kosher salt
- 1-1/2 cups all-purpose flour
- 1/3 cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 2 teaspoons cayenne pepper
- 2 tablespoons kosher salt, plus more
- 1 large egg, beaten to blend
- 1 cup buttermilk
- 2 tablespoons bourbon (optional)
- 3 tablespoons hot sauce (such as Frank’s); plus more for serving (optional)
- Peanut or vegetable oil (for frying; about 8 cups)
- 4 soft seeded hamburger buns
- 3 tablespoons unsalted butter, melted
- Bread-and-Butter Pickles (for serving), plus 1 tablespoon brine
- 4 cups thinly sliced iceberg lettuce
- Freshly ground black pepper
- A deep-fry thermometer
Thick-Cut Sweet Potato Fries
By kathryns
If your sweet potatoes are shorter than 4 inches in length, do not cut the wedges crosswise
- 1/2 cup cornstarch
- Kosher salt
- 1 teaspoon baking soda
- 3 pounds sweet potatoes, peeled and cut into 3/4-inch-thick wedges, wedges cut in half crosswise
- 3 cups peanut oil
Kale Caesar Salad
By kathryns
Can keep salad in 'frig up to 6 hrs before serving
- 12 ounces curly kale, stemmed and cut into 1-inch pieces (16 cups)
- 3 ounces rustic 100 percent whole-grain bread, cut into ½-inch cubes (1½ cups)
- 2 tablespoons cold-pressed extra-virgin olive oil
- Salt and pepper
- 3 tablespoons mayonnaise
- 3 tablespoons organic plain low-fat yogurt
- 1 ounce Parmesan cheese, grated (½ cup)
- 1 tablespoon lemon juice
- 2 teaspoons white wine vinegar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 3 anchovy fillets, rinsed and minced
- 1 garlic clove, minced