Kathryns' profile page
Recipes
Red Snapper Veracruzana
By kathryns
Serve over white rice or polenta
- 1/4 c. finely chopped white onion
- 1/4 c. olive oil
- 3 cloves garlic, chopped
- 1/2 to 1 whole jalapeño or serrano pepper, seeded and minced
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried
- 8 (1/4c) large Spanish or Italian green olives, pitted and chopped
- 2 tablespoons capers, chopped if large (tiny ones can be left whole)
- 28-oz diced tomatoes, well-drained , juices reserved
- 3 small bay leaves
- 6 4-5 oz red snapper fillets or 1-1/2 pounds whole red snapper, sea bass, halibut, or cod
- Juice of 1 lime or 3 pickeled jalapeno chiles, halved lenthwise
Hunter's Chicken Stew
By kathryns
In a large enameled cast-iron casserole, melt 2 tablespoons of the butter
- 4 tablespoons unsalted butter
- One 4-pound chicken, cut into 8 pieces
- Salt & Pepper
- All-purpose flour, for dusting
- 1 large onion, thinly sliced
- 2 large shallots, sliced
- 2 large garlic cloves, sliced
- 3/4 cup dry white wine
- 1 tablespoons tomato paste
- One 15-ounce can diced tomatoes
- 1/2 cup chicken stock
- 1/2 ounce dried porcini mushrooms, rinsed
- 2 thyme sprigs
- 1 bay leaf
- 1/2 pound cremini mushrooms, halved
- Chopped parsley, for garnish
Pork Shoulder - Cider-Braised
By kathryns
Can brown pork and veges up to 2 days ahead before roasting (through Step 2) leaving 2-1/2 hours of oven braising b
- 2-1/2 to 3 lbs. boneless pork shoulder roast, tied
- 1-1/2 About 1-1/2 tsp. kosher salt
- 1 About 1 tsp. pepper
- 3 tablespoons extra-virgin olive oil
- 1 medium onion
- 3 medium regular carrots, plus 18 small, slender rainbow carrots,* ends trimmed, scrubbed
- 2 large celery stalks
- 2 large garlic cloves
- 2 About 2 cups fresh, unfiltered apple cider
- 1 About 1 cup reduced-sodium chicken broth
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh flat-leaf parsley leaves
- Mashed potatoes or other root vegetables
Slow-cooked hoisin pork roast with green onions
By kathryns
Preheat oven to 300°F. Heat oil in heavy large ovenproof pot over high heat
- 1 tablespoon olive oil
- 1 5 1/2-pound boneless pork shoulder (about 6 1/2 pounds with bone), trimmed, tied to hold shape
- 3/4 cup hoisin sauce
- 3 bunches green onions, cut on diagonal into 1-inch pieces (about 6 cups)
- 1 teaspoon whole black peppercorns
- 1/4 cup Scotch whisky
- 3/4 cup (or more) water
- Sliced green onions (for garnish)
Puff Pastry Quick Onion Tart & etc.
By kathryns
Can roll and cut the rounds for the hors d'oeuvers and keep in freezer to add toppings and cook $375, 20 minutes
- 1 - 2 sheets puff pastry
- 1 white onion, finely chopped
- creme fraiche
- lardon of bacon
- Cherry tomatoes
- Goat cheese
- basil
Plum Crumb Pie
By kathryns
When making the pate brisee for this pie, form one large disk instead of two
- cup Crumb Topping for Plum Crumb Pie:
- 5 tablespoons all-purpose flour, plus more for dusting
- Pate Brisee for Plum Crumb Pie
- 6 black or red plums (2 pounds total), pitted and quartered
- 1/4 cup sugar, plus more for sprinkling
- 1 teaspoon ground cinnamon
- 1/4 cup whole blanched almonds
- 3 tablespoons granulated sugar
- 1 cup plus 2 tablespoons all-purpose flour
- 6 tablespoons packed light-brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces
Cod Braised with Leeks, Potatoes, and Thyme
By kathryns
one skillet dish
- 1-1/2 cups bottled clam juice or chicken stock
- 2 teaspoons Dijon mustard
- 2 tablespoons capers, drained
- 3 thyme sprigs
- 1/2 cup dry white wine, Sauvignon Blanc
- 1 pound Yukon Gold potatoes, peeled, thinly sliced
- 2 leeks, white and 1-inch of the green, thinly sliced
- Salt and freshly ground black pepper
- 1-1/2 pound cod fillets, cut into 6 serving pieces
- 1 teaspoon lemon juice
- 1 teaspoon freshly grated lemon zest
- Flat-leaf parsley sprigs as a garnish
- Lemon wedges as a garnish
Ham and Cheese Mini Croissants
By kathryns
1. Place dough on a lightly floured work surface; cover and let stand until butter is slightly softened, 5 to 10 mi...
- 1 recipe Croissant Dough
- All-purpose flour for work surface
- 1 large egg
- 120 very thin slices French ham, such as Bayonne, cut into 1-by-2-inch pieces
- 120 very thin slices Comte cheese, cut into 1-by-2-inch pieces
Mixed Berry Scones
By kathryns
Can be mixed, formed, placed on cookie sheet and refrigerated night before
- Glaze:
- 1-3/4 cup mixed berries
- 2 tbsp confectioner’s sugar
- 8 tbsp of cold butter (one stick)
- 2 cups flour
- 1/4 cup sugar
- 2/3 tbsp baking powder
- 1 tsp salt
- 1-1/2 tbsp butter
- 2/3 tbsp honey
Scallops - Pan-Seared with Jalapeno-Creamed Corn
By kathryns
Michael Mina
- 3 small jalapeño peppers, seeds removed, cut into 1/8-inch dice
- 8 ears corn, husk and silk removed and discarded
- 4 tablespoons unsalted butter
- 3 ounces chorizo sausage, diced
- 4 tablespoons grapeseed oil
- 12 sea scallops, patted dry and adductor muscle removed (always use dry-packed scallops)
- kosher salt and freshly ground black pepper, to taste
- 1 bunch mustard greens, washed, dried and torn into pieces
- 1/2 teaspoon freshly ground black pepper
- 1 ounce sherry vinegar
- 1 teaspoon smoked paprika
- sprigs of dill and chive batons as garnish