Kathryns' profile page
Recipes
Home Fries
By kathryns
1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees
- 3 1/2 pounds russet potatoes, peeled and cut into 3/4-inch dice
- 1/2 teaspoon baking soda
- 3 tablespoons unsalted butter, cut into 12 pieces
- Kosher salt and pepper
- Pinch cayenne pepper
- 3 tablespoons vegetable oil
- 2 onions, cut into 1/2-inch dice
- 3 tablespoons minced fresh chives
Crispy Spring Rolls with Spicy Tofu, Vegetables, and Toasted Nuts
By kathryns
Sesame seeds can be purchased already toasted, but to toast your own, preheat the oven to 350°F (177°C)
- 2 tablespoons olive oil or canola oil
- 2 teaspoons minced fresh ginger
- 2 garlic cloves, minced
- One 8-ounce package Thai- or teriyaki-flavored tofu, cut into 1/2-inch cubes
- 1 cup (about 3 ounces) finely chopped fresh oyster mushrooms
- 1/2 cup finely diced carrot
- 1/2 cup finely diced water chestnuts
- 2 tablespoons tamari sauce
- 3/4 cup toasted peanuts or walnuts , coarsely chopped, 1/4 cup reserved for garnish
- 2 green onions, minced
- 1 teaspoon sesame oil
- Twelve 8-inch round dried rice paper wrappers (see note)
- 1 head Boston or Bibb lettuce, leaves washed and separated
- Lime-Soy-Ginger Sauce :, for serving
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons sesame oil
- 1 tablespoon thinly shredded fresh ginger
- 1 green onion, green part only, minced
- 2 teaspoons black sesame seeds, toasted (see note)
Fig and Olive Spread
By kathryns
Puree through balsamic, roughly in blender
- 1 c dried figs, chopped roughly
- 5 0z Kalamata black olives, chopped roughly
- 1/4 tsp finely chopped rosemary
- head of roasted garlic
- splash balsamic
- thin slices of rustic bread, toasted
- garnish; flat leaf parsley
CRISPY SHRIMP
By kathryns
From Lidia B. they are best when fried at the last minute, but if you’re feeding a crowd, after the shrimp are f...
- Vegetable oil, for frying
- 1 cup all-purpose flour, plus more for dredging
- ½ teaspoon baking powder
- ½ teaspoon kosher salt, plus more to taste
- 1 cup club soda, chilled, plus more as needed
- 2 tablespoons finely chopped pickled peperoncini
- 1 pound large shrimp, peeled and deveined
- Fresh lemon slices, for serving
Spanish Braised Chicken with Sherry and Saffron
By kathryns
1. Adjust oven rack to middle position and heat oven to 300 degrees
- 8 (5-to 7-ounce) bone-in chicken thighs, trimmed
- Salt and pepper
- 1 tablespoon extra-virgin olive oil
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 1 bay leaf
- 1/4 teaspoon ground cinnamon
- 2/3 cup dry sherry
- 1 cup chicken broth
- 1 (14.5-ounce) can whole peeled tomatoes, drained and chopped fine
- 2 hard-cooked large eggs, peeled and yolks and whites separated
- 1/2 cup slivered blanched almonds, toasted
- Pinch saffron threads, crumbled
- 2 TB chopped fresh parsley
- 1-1/2 tsp lemon juice
Spaghetti with Bacon, Capers and Mint
By kathryns
In a large saucepan of salted boiling water, cook the spaghetti until al dente
- 1 pound spaghetti
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 onion, finely chopped
- 1/2 pound slab bacon, cut into 1/4-inch dice
- 2 garlic cloves, finely chopped
- 1 pound cherry tomatoes, halved, seeds squeezed out
- Salt
- 1/3 cup salted capers, rinsed with hot water and drained
- 1/2 cup torn mint leaves
- Pepper
- Shredded Parmigiano-Reggiano cheese, for serving
Cheese-Stuffed Squash Blossoms with Shaved Baby Squash and Toasted Pumpkin Seeds
By kathryns
by Chef Odessa Piper
- 3 cups small cherry tomatoes(1 lb; preferably Sungold), halved lengthwise
- 2 teaspoons olive oil
- 3 oz mild fresh goat cheese (6 tablespoons) at room temperature
- 1 tablespoon heavy cream
- 2 tablespoons chopped green(hulled) pumpkin seeds,toasted until they puff
- 1/4 cup chopped fresh basil (preferably Thai)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 12 male squash blossoms with stems(not with baby zucchini,stems trimmed to 1 inch
- 1 tablespoon rice vinegar (not seasoned)
- 1 tablespoon minced shallot
- 2 tablespoons mild extra-virgin olive oil
- 1/8 teaspoon black pepper
- 3/4 teaspoon kosher salt
- 1 lb assorted baby summer squash, stems discarded
- 6 cups vegetable oil (preferably canola or grapeseed)
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 cup chilled sparkling water
- 2 tablespoons green (hulled) pumpkin seeds, toasted until they puff
- 1/3 cup small basil leaves (preferably Thai) or sliced larger leaves
Delta Hot Tamales
By kathryns
Use a saucepan that holds 4 quarts or more, with at least 5-inch sides
- 24 corn husks
- 1-1/2 tablespoons chili powder
- 1 tablespoon paprika
- 1 tablespoon salt
- 2 teaspoons ground cumin
- 2 teaspoons sugar
- 3/4 teaspoon pepper
- 3/4 teaspoon cayenne pepper
- 2 1/2 cups (12 1/2 ounces) yellow cornmeal
- 1 tablespoon baking powder
- 12 tablespoons unsalted butter, cut into 12 pieces
- 1/2 teaspoon baking soda
- 1 pound 85 percent lean ground beef
- 2 garlic cloves, minced
- 2 tablespoons cornstarch combined with 2 tablespoons cold water
Aus Jus without Drippings
By kathryns
This is ok in an emergency situation
- olive oil, enough to sauté 1/4 c onions
- 1/4 c red onion, chopped
- 1 tsp garlic, minced
- 1/8 c white wine
- 1 TB Worcestshire sauce
- 2-1/2 c beef broth
- 1 tsp flour
Vietnamese Baby Back Ribs
By kathryns
7 hrs in crock pot followed by 5 min
- Slaw:
- 1/3 c diced shallots (2 shallots)
- 1/4 c. Thai or Vietnamese fish sauce
- 1/4 c plus 2 tsp honey
- s & p
- 1 rack (4 lbs) spareribs cut into 3 pieces
- 2 large carrots, peeled and cut into thin matchsticks (2 c)
- 4 c shredded red cabbage (from 1/2 head)
- 1/4 c fresh lime juice (3 limes)
- 1/2 c packed mint leaves, chopped
- 1 TB safflower oil