Kathryns' profile page
Recipes
Tarts - Almond Coffee Minis
By kathryns
from Lidia. Make the tart shells day ahead and keep at room temp
- dough:
- 2 cups -all--purpose flour
- 3 tablespoons sugar
- 1/4 teaspoon kosher salt
- 12 tablespoons unsalted cold butter, cut into pieces, (1 1/2 sticks)
- 3 egg yolks
- 2 tablespoons ice water, plus more as needed
- coffee cream:
- 1 1/2 cups milk
- 1 tablespoon instant espresso powder
- 3 large egg yolks
- 6 tablespoons sugar
- Pinch kosher salt
- 2 tablespoons cornstarch
- 1 tablespoon -all--purpose flour
- 1/2 teaspoon almond extract
- 1/2 cup heavy cream, whipped to soft peaks
- 1/4 cup sliced almonds, toasted, for serving
Salmon - Pan Seared
By kathryns
Serve with mango-mint salsa
- Kosher salt and pepper
- 4 (6 to 8-ounce) skin-on salmon fillets
- Lemon wedges
Spaghetti Herbed With Tomatoes and White Beans
By kathryns
1. Cook pasta in a large pot of salted water until al dente, 9 to 10 minutes
- 12 ounces spaghetti (whole wheat)
- Coarse salt and freshly ground pepper
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 2 cups packed flat-leaf parsley leaves, plus more for serving
- 2 teaspoons fresh lemon juice, plus 1 teaspoon grated zest
- 1/4 cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- Pinch of red-pepper flakes
- 1 pound cherry tomatoes, halved
- Freshly grated Parmesan, for serving
CRISPY ONIONS
By kathryns
It is crucial to thoroughly dry the microwaved onions after rinsing
- 2 pounds onions, halved and sliced crosswise into 1/4-inch-thick pieces
- 2 teaspoons salt
- 1 1/2 cups vegetable oil
Italian Fish Soup
By kathryns
You will have a lot of left-over broth
- 1 lb cleaned squid, bodies and tentacles separated but kept intact
- 1/2 lb large shrimp in shell (21 to 25 per lb), peeled, leaving tail and first segment of shell intact, and deveined
- 1/8 teaspoon black pepper
- 3/4 teaspoon salt
- 1/4 cup olive oil
- 3 garlic cloves, finely chopped
- 1/2 teaspoon dried hot red pepper flakes
- 1/4 teaspoon dried oregano, crumbled
- 1 cup dry white wine
- 4 1/2 cups water
- 12 small hard-shelled clams such as littlenecks (less than 2 inches in diameter), scrubbed
- 12 mussels (preferably cultivated), scrubbed and beards removed
- 4 cups fish stock or bottled clam juice (32 fl oz)
- 2 (14-oz) cans diced tomatoes in juice
- 1 teaspoon sugar
- 1 lb skinless halibut fillet, cut into 1-inch pieces
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh flat-leaf parsley
- 1 (12-inch) Italian loaf, cut into 1/2-inch-thick slices
- 2 tablespoons olive oil
- 1 garlic clove, halved crosswise
- 2 tablespoons finely chopped fresh flat-leaf parsley
- Accompaniment: extra-virgin olive oil for drizzling
Swiss Hazelnut Cake
By kathryns
1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees
- Cake:
- 1/2 cup (2 ounces) skin-on hazelnuts, toasted and cooled
- 1 1/4 cups (5 ounces) cake flour
- 1 cup (7 ounces) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/4 cup water
- 3 large egg yolks, plus 5 large whites
- 2 1/2 teaspoons vanilla extract
- 1/4 teaspoon cream of tartar
- Frosting:
- 24 tablespoons (3 sticks) unsalted butter, softened
- 1/4 teaspoon salt
- 1 3/4 cups (7 ounces) confectioners' sugar
- 12 ounces (2 2/3 cups) Fluff brand marshmallow crème
- 2 tablespoons hazelnut liqueur
- 6 ounces bittersweet bar chocolate
Spoon Bread
By kathryns
1. Preheat the oven to 350 degrees
- 2 tablespoons unsalted butter, plus more for dish
- 2/3 cup yellow or white cornmeal
- 1 teaspoon coarse salt
- 1 tablespoon sugar
- 2 cups whole milk, scalded
- 3 eggs, separated
- 2 teaspoons baking powder
- Pinch of salt
Shrimp Pane on Watercress
By kathryns
Cut off about 1 inch from the lower tail segment of each shrimp and put these tail pieces, along with the 4 smalles...
Carrot and Potato Purée
By kathryns
Carrot and potato purée can be made 1 day ahead and chilled, covered
- 1 1/2 lb carrots, cut into 1/2-inch pieces
- 2 1/2 lb large Yukon Gold potatoes
- 1/2 cup heavy cream
- 3 tablespoons unsalted butter
- 1 teaspoon fine sea salt
Grilled Rosemary Garlic Shrimp
By kathryns
In a large bowl stir together garlic, minced rosemary, lemon zest and 3 tablespoons oil and add shrimp
- 1/4 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse salt
- 2 tablespoons minced fresh rosemary leaves plus sprigs for garnish
- 3 tablespoons olive oil plus oil for brushing shrimp
- 1-2 tsp lemon zest
- 16 jumbo shrimp (about 10 per pound)
- lemon wedges as an accompaniment