Kathryns' profile page
Recipes
Stuffed Tomatoes
By kathryns
1. Adjust oven rack to middle position and heat oven to 375 degrees
- 6 large vine-ripened tomatoes (8 to 10 ounces each)
- 1 tablespoon sugar
- Kosher salt and pepper
- 4 1/2 tablespoons extra-virgin olive oil
- 1/4 cup panko bread crumbs
- 3 ounces Gruyère cheese, shredded (3/4 cup)
- 1 onion, halved and sliced thin
- 2 garlic cloves, minced
- 1/8 teaspoon red pepper flakes
- 8 ounces (8 cups) baby spinach, chopped coarse
- 1 cup couscous
- 1/2 teaspoon grated lemon zest
Nut-Crusted Cranberry Tart
By kathryns
A touch of cognac really brings out the flavor of the cranberries
- Nut Crust:
- 2 envelopes (1/4 ounce each) unflavored gelatin
- 1/2 cup cold water
- 6 cups fresh cranberries
- 1 3/4 cups to 2 cups sugar, to taste
- 1 cup red currant jelly
- 2 tablespoons cognac
- 3 1/2 ounces walnuts, finely chopped
- 6 tablespoons unsalted butter, room temperature
- 2 tablespoons sugar
- 1 teaspoon coarse salt
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
Coleslaw - Creamy
By kathryns
Allow at least 1 hour (up to 4) to drain
- 1 pound (about 1/2 medium head) red or green cabbage, shredded fine or
- chopped (6 cups)
- 1 large carrot, peeled and grated
- 2 teaspoons kosher salt or 1 teaspoon table salt
- 1/2 small onion, minced
- 1/2 cup mayonnaise
- 2 tablespoons rice vinegar
- Ground black pepper
Braised Beef Short Ribs with Root Vegetable Ragoût
By kathryns
2 days; marinate over-night; cook 4 hrs
- 1 small onion
- 1 medium carrot
- 1/4 cup plus 1 tablespoon vegetable oil
- 1 cup dry red wine
- 3 thyme sprigs
- 1 Turkish bay leaf or 1/4 California bay leaf
- 1/2 teaspoon cracked black pepper
- 4 3/4-pound beef short ribs (sometimes called Flanken)
- all-purpose flour for dusting ribs
- 2 cups veal stock (16 fluid ounces)
- 1/2 cup water if necessary
- Accompaniment: root vegetable ragout
Shrimp Tempura
By kathryns
1. Adjust oven rack to upper-middle position and heat oven to 200 degrees
- 3 quarts vegetable oil
- 1-1/2 pounds colossal shrimp, peeled and deveined (8 to 12 per pound), tails left on (see note)
- 1-1/2 cups unbleached all-purpose flour
- 1/2 cup cornstarch
- 1 large egg
- 1 cup vodka (see note)
- 1 cup seltzer water
- Kosher salt
- 1 recipe Ginger-Soy Dipping Sauce
- Soy-Ginger Dipping Sauce: Whisk together
- 1/4 cup soy sauce
- 3 tablespoons mirin
- 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
- 1 garlic clove, minced or pressed through garlic press (about 1 teaspoon)
- 2 teaspoons grated fresh ginger
- 1 scallion, finely chopped
Roast Chicken with Rosemary-Lemon Salt
By kathryns
this recipe is for two chickens
- 2 medium lemons
- 2 Tbs. plus 1 tsp. kosher salt
- 2 Tbs. chopped fresh rosemary
- 1 tsp. freshly ground black pepper
- 2 4-lb. chickens, giblets and excess fat discarded
- 1/4 cup unsalted butter, melted
Pork Roast - Cider-Brined with Potatoes and Onions
By kathryns
DO AHEAD: The pork can be brined 2 days ahead
- (packed) light brown sugar
- kosher salt plus more
- bay leaves, divided
- coriander seeds, divided
- black peppercorns plus more freshly ground
- unfiltered apple cider
- 8 -bone pork loin roast (about 5 lb.), chine bone removed, rib bones frenched, tied with kitchen twine
- Yukon Gold potatoes (about 2 lb.), unpeeled, quartered
- medium red and/or yellow onions, halved, stem ends intact
- olive oil, divided
Chicken Pozole
By kathryns
Very tasty, very good and easy to prepare
- 1-1/4 lb bone-in chicken thighs (about 4)
- 1 TB safflower oil
- 1 c coarsely chopped white onion
- 2 TB minced garlic
- 1/3 c coarsely chopped cilantro stemps, plus leaves, for serving
- 1 TB tomato paste
- 1 TB choped fresh oregano leaves
- 4 c packed, thinly sliced Savoy cabbage (from 1/2 head)
- 4 c chicken broth
- 2 c water
- 25 oz can white hominy, rinsed and drained
- Tortilla chips and lime wedges for serving
- S & P
Pumpkin - Beef Stew
By kathryns
1. Thoroughly brown meat and set aside
- 1 lb beef chuck , cubed
- 1 green pepper
- 2 T flour
- 2 large tomatoes
- 4 potatoes
- 4 c pumpkin, peeled and cubed
- 1 pkg frozen corn
- 2 T oil
- 1 onion, chopped
- 4 c beef broth
- 1 tsp salt
- 1/4 tsp pepper
- 1 T sugar
Tomato Ciabatta with Olives and Onions
By kathryns
In a large skillet, heat 3 tablespoons of the olive oil
- 5 tablespoons extra-virgin olive oil
- 2 large yellow onions, coarsely chopped
- 2 tablespoons tomato paste
- 1/2 teaspoon crushed red pepper
- 1/2 cup pitted kalamata olives, quartered
- 1/2 cup cherry or grape tomatoes, quartered
- Kosher salt
- Pepper
- 1 teaspoon sugar
- 1 3/4 cups warm water
- 2 1/2 cups all-purpose flour, plus more for shaping
- 3/4 cup fine semolina