Kathryns' profile page
Recipes
Paella - Norwegian
By kathryns
Mussels, Shrimp, Crab Claws? Swede ? Have shrimp stock ready: boil shrimp shells, white wine, water
- 3.3 lbs of blue mussels
- 3.3 lbs of shrimps8 crab claws, lightly cracked
- 1-2 glasses of white wine
- 3 carrots, peeled and cut into small cubes
- 1/2 a small swede, peeled and cut into small cubes
- 3 new potatoes, peeled and cut in small cubes
- 3 potatoes rich in starch (Kerr’s Pink etc.), peeled and cut into small cubes
- 1 celery root, chopped
- 2 onions, finely chopped
- 1 tomato, coarsely chopped
- Rapeseed oil for frying
Mint Granita
By kathryns
lidia bastianich; takes 6-1/2 hours
- 1-3/4 cups sugar
- 1 large bunch mint, washed (about 2 packed cups)
- Juice of 2 lemons
- 2 mint herbal tea bags (not black tea)
Roast Duck with Oyster Dressing
By kathryns
Halved duck sits salted, skin side up in frig for 3-4 days
- oyster dressing:
- 1/4 cup duck fat
- 1 1/2 cups chopped onions
- 1 cup chopped celery
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound stale cornbread, crumbled
- 5 ounces oyster crackers, crumbled
- 1 1/2 teaspoons dried thyme
- 1 teaspoon dried sage
- 2 eggs, lightly beaten
- 1 pint small oysters with their liquor
- 5 to 5 1/2 pound Pekin duck, giblets removed
- 3 teaspoons kosher salt per pound of duck, approximately 1/3 cup
Poached Eggs, Tomato Sauce and with Swiss Chard
By kathryns
Preheat the oven to 350°
- 3 tablespoons extra-virgin olive oil
- 4 ounces meaty bacon, minced
- 1 medium onion, minced
- 4 garlic cloves, minced
- 1 large bunch Swiss chard, stems minced and leaves reserved
- 32 ounces (4 cups) prepared tomato sauce
- 1 teaspoon dried basil
- Pinch of crushed red pepper
- Kosher salt
- Freshly ground black pepper
- 8 large eggs
- 3 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1/4 cup thinly sliced basil leaves
Moravian Chicken Pie
By kathryns
If you get less than 2 tablespoons of fat from browning the chicken in step 4, supplement it with butter
- Crust:
- 1/2 cup sour cream, chilled
- 1 large egg, lightly beaten
- 2 1/2 cups (12 1/2 ounces) all-purpose flour
- 1 1/2 teaspoons salt
- 12 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
- Pie:
- 2 (10- to 12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
- 3 (5- to 7-ounce) bone-in chicken thighs, trimmed
- Salt and pepper
- 1 tablespoon vegetable oil
- 3 cups low-sodium chicken broth
- 1 bay leaf
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/4 cup half-and-half
- 1 large egg, lightly beaten
Ballottine of Chicken with Spinach Filling
By kathryns
A ballottine is a whole chicken that has been boned and stuffed
- SPINACH, CHEESE AND BREAD STUFFING:
- 1 chicken (about 3 3/4 pounds), boned
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- SAUCE
- 1/3 cup water
- 1/2 cup dry red wine
- 1 celery stalk (2 ounces), peeled and cut into 1/4-inch dice (1/2 cup)
- 1 small onion, chopped (1/2 cup)
- 1 carrot (2 ounces), peeled and cut into 1/4-inch dice (1/3 cup)
- 1/2 teaspoon potato starch (see info below), dissolved in 1 tablespoon water
- 1 tablespoon dark soy sauce
- 1 tablespoon chopped fresh parsley
- 1 tablespoon olive oil
- 1 teaspoon finely chopped garlic
- 5 ounces baby spinach leaves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup grated Gruyère or mozzarella cheese (about 4 ounces)
- 1 1/2 cups cubed (1/2-inch) bread
- Heat the oil in a large saucepan or skillet. Add the garlic, spinach, salt, and pepper and cook for 1 minute to soften the garlic and wilt the spinach.
- Transfer to a bowl and let cool to room temperature.
Creamed Kale Toasts
By kathryns
In a large saucepan of salted boiling water, blanch the kale until just tender, 3 to 5 minutes
- 1 pound Tuscan kale, stems discarded
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- Pinch of crushed red pepper
- 1 cup heavy cream
- 1/2 cup freshly grated Parmigiano-Reggiano
- Kosher salt
- Freshly ground pepper
- Twenty-four 1/2-inch-thick slices of baguette, oiled and toasted
Guinness Beef Stew
By kathryns
Use Guinness Draught, not Guinness Extra Stout, which is too bitter
- 1 (3 1/2-to 4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch pieces
- Salt and pepper
- 3 tablespoons vegetable oil
- 2 onions, chopped fine
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 1/4 cups Guinness Draught
- 1 1/2 tablespoons packed dark brown sugar
- 1 teaspoon minced fresh thyme
- 1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 tablespoons minced fresh parsley
Shortbreads layered with caramel and chocolate
By kathryns
A.K.A. "Millionaires Shortbread" NOTE: REQUIRES CANDY THERMOMETER
- Crust:
- 2-1/2 cups (12-1/2ounces) all-purpose flour
- 1/2 cup (3-1/2ounces) granulated sugar
- 3/4 teaspoon salt
- 16 tablespoons unsalted butter
- Filling:
- 1 (14-ounce) can sweetened condensed milk
- 1 cup packed (7 ounces) brown sugar
- 1/2 cup heavy cream
- 1/2 cup corn syrup
- 8 TB unsalted butter
- 1/2 teaspoon salt
- Chocolate:
- 8 ounces bittersweet chocolate (6 ounces chopped fine, 2 ounces grated)
Sour Orange Pie
By kathryns
MAKE AHEAD: Needs to chill 3 hours up to 24 hrs covered in 'frig
- Crust:
- 5 ounces animal crackers
- 3 tablespoons sugar
- Pinch salt
- 4 tablespoons unsalted butter, melted
- Filling:
- 1 (14-ounce) can sweetened condensed milk
- 6 tablespoons frozen orange juice concentrate, thawed
- 4 large egg yolks
- 2 teaspoons grated lemon zest plus 6 tablespoons juice (2 lemons)
- 1 teaspoon grated orange zest
- Pinch salt
- Whipped Cream:
- ¾ cup heavy cream, chilled
- 2 tablespoons sugar
- ½ teaspoon grated orange zest