Kathryns' profile page
Recipes
Apple Pie with Cheddar Cheese Crust
By kathryns
For the best flavor, be sure to use extra-sharp cheddar here
- CRUST
- 2-1/2 cups (12 1/2 ounces) all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 8 ounces extra-sharp cheddar cheese, shredded (2 cups)
- 8 tablespoons unsalted butter, cut into 1/4-inch pieces and frozen for 15 minutes
- 1/3 cup ice water, plus extra as needed
- FILLING
- 2 pounds Granny Smith,Empire,or Cortland apples,peeled,cored,halved,and sliced 1/4 inch thick
- 2 pounds Golden Delicious,Jonagold,or Braeburn apples, peeled, cored, halved, and sliced 1/4 inch thick
- 6 tablespoons (2 2/3 ounces) granulated sugar
- 1/4 cup packed (1-3/4 ounces) light brown sugar
- 1/2 teaspoon grated lemon zest plus 1 tablespoon juice
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
Polenta Torta with Gorgonzola and Savoy Cabbage
By kathryns
This is an ideal preparation for a crowd
- Basic Polenta
- hot Fine dried bread crumbs, for the pan
- 2 medium Idaho potatoes peeled and quartered (about 1-½ pounds)
- 2 teaspoons kosher salt plus more for the cooking water
- 1 small head savoy cabbage
- 2 tablespoons extra virgin olive oil
- 2 teaspoons chopped fresh thyme
- 4 cloves garlic lightly crushed and peeled
- 1 Pinch crushed red pepper flakes
- 1-1/2 cups crumbled Gorgonzola or grated Taleggio or Montasio cheese
- 1/2 cup graded Grana Pada
Cous Cous with Marga
By kathryns
Can use blade pork chops instead of shoulder lamb chops
- 4 shoulder lamb chops
- 1-1/2 quarts of water
- 4 large carrots
- 4 large tomatoes, seeded, peeled
- 4 zucchini
- 3 bell peppers
- 3 large turnips peeled
- 1/2 lb rutabagas
- 2 large onions
- 5 stalks celery
- 12 oz chick peas, rinsed, drained
Salsa-Verde
By kathryns
See Salsa-Roasted; Salsa-Fresh
- 2 fresh Anaheim chilies
- 1 14 1/2 -ounce can low-salt chicken broth
- 1 1/4 cups chopped onion
- 4 ounces tomatillos, husked, rinsed, quartered
- 1 jalapeño chili, seeded, coarsely chopped
- 1 garlic clove, chopped
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
Cranberry Chutney with Apple and Crystallized Ginger
By kathryns
Makes about 3 cups. Sauce can be made and refrigerated up to 3 days ahead
- 1 teaspoon vegetable oil
- 1 shallot, minced
- 2 teaspoons finely grated fresh ginger
- 1/2 teaspoon salt
- 2/3 cup water
- 1/4 cup cider vinegar
- 1 cup packed brown sugar
- 12 ounces (3 cups) fresh or frozen cranberries
- 2 Granny Smith apples, peeled, cored, and cut into 1/4-inch pieces
- 1/3 cup minced crystalized ginger
Cranberry Vodka
By kathryns
Place cranberries, sugar and vanilla in medium saucepan
- 1 lb cranberries
- 1 c sugar
- 2 tsp vanilla extract or 1 vanilla bean, split
- lime slices for garnish
Corn - Honey-Buttered Grilled
By kathryns
1. Pull the husks back from each ear of corn, leaving them attached to the stem
- 4 large ears of corn
- 1 stick unsalted butter. softened
- 2 tablespoons plus
- 2 teaspoons honey
- Kosher salt
- Cayenne pepper
- 4 oregano or thyme sprigs
Preserved Lemons
By kathryns
Use thick skinned lemons, not Meyer, if possible
- Lemons
- Coriander Seeds
- Bay Leaves
- Pepper Corns
- Kosher Salt
Citrus-Red Onion-Mint Salad
By kathryns
Zest orange and set aside
- Orange(s)
- Grapefruit
- Fresh Mint
- Thin slices of red onion
- honey
- oil
- vinegar
Coconut Cake
By kathryns
Can be made 3 days in advance
- 1-1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
- 3-1/2 cups all-purpose flour, plus more for pans
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup packed sweetened, shredded coconut
- 2-2/3 cups sugar
- 4 large whole eggs, plus 4 large egg whites
- 1 tablespoon pure vanilla extract
- 1-1/2 cups unsweetened coconut milk
- Seven -Minute Frosting
- Fresh Coconut Curls, for garnish, toasted - 1 coconut!
- 7 -minute icing
- 1 1/2 cups sugar
- 2 tablespoons light corn syrup
- 6 large egg whites
- 1 teaspoon pure vanilla extract