Kathryns' profile page
Recipes
Tofu with Mushrooms and Snow Peas
By kathryns
Surprisingly tasty. Need to marinate tofu for 30 minutes
- 3 TB soy sauce
- 1 Tsp sesame oil
- 1 TB rice wine vinegar
- 1 pkg extra firm tofu
- mushrooms (shitake?) quartered
- 4 minced garlic cloves
- 1 tsp grated fresh ginger
- 1 TB honey
- snowpeas
- scallions
Fennel Spice rub
By kathryns
To use particularly with Forever-Roasted Pork (4-5 lb boneless pork shoulder) - SEE FOREVER ROASTED PORK
- see Forever Roasted Pork
Frisée Salad with Blue Cheese, Dried Cherries & Walnut Vinaigrette
By kathryns
ther small bowl, combine the shallot, vinegar, and mustard
- 1/3 cup dried tart cherries
- 2 Tbs. minced shallot (about 1 medium shallot)
- 2 Tbs. sherry vinegar
- 1 tsp. Dijon mustard
- Kosher salt and freshly ground black pepper
- 6 Tbs. walnut oil
- 2 Tbs. extra-virgin olive oil
- 1 large head frisée (about 8 oz.), torn into bite-size pieces, washed and spun dry
- 4 oz. good-quality blue cheese, crumbled (about 1 cup)
Roast Sausage with Potatoes - J. Pepin
By kathryns
I find black trumpet mushrooms, sometimes called “poor man’s truffles,” in the woods around my house
- 1/3 cup dried black trumpet mushrooms or dried porcini
- 1 pound ground pork about 18 to 20% fat
- 1/3 cup shelled pistachios
- 2 teaspoons curing salt,
- 1 teaspoon freshly ground black pepper
- 1 teaspoon chopped garlic
- 2 tablespoons dry white wine
- 2 tablespoons unsalted butter
- 1 medium onion, split into halves
- 15 small Red Bliss potatoes, (about 1 1/2 pounds), peeled and halved
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Gazpacho
By kathryns
Needs to be chilled at least 2 hours prior to serving
- 3 garlic cloves
- 2 onions
- 2 1/4 oz cucumber
- 2 7/8 oz bell peppers
- 2 1/4 lb ripe tomatoes
- 1 1/4 oz white country-style bread (without crust)
- 1/2 cup water
- 1/3 cup olive oil, plus extra to serve
- 2 tbsp sherry vinegar
- 1 tbsp mayonnaise
Barbequed Country Style Ribs
By kathryns
Brine 30 - 60 minutes. For easier pounding, cut any ribs that are longer than 5 inches in half crosswise
- 1 tablespoon salt
- 2 pounds boneless country-style pork ribs, trimmed
- 3/4 cup packed dark brown sugar
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon dry mustard
- 1 tablespoon onion powder
- 3/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 6 tablespoons ketchup
- 1 tablespoon cider vinegar
- 1/4 cup wood chips, soaked in water for 15 minutes and drained
Chocolate Cream-Cheese and Lemon Cream-Cheese Frostings
By kathryns
Consider using the chocolate cream cheese as buche de noel frosting (with coffee butter cream filling) in a chocola...
- 4 ounces unsweetened chocolate
- 2 1/2 sticks (1 1/4 cups) unsalted butter, softened
- 1 3/4 cups whipped cream cheese (about 10 ounces)
- 4 cups confectioners' sugar
- 3 tablespoons fresh lemon juice
Roast Pork Loin
By kathryns
Note: requires overnight marinating
- 3 large garlic cloves, minced
- 1 teaspoons salt
- 1 bay leaf, crumbled
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme, crumbled
- olive oil
- 1/2 teaspoon pepper
- 1 3-pound pork loin roast, rolled, tied
Beans and Bacon on Buttered Toasts
By kathryns
In a large skillet, heat the olive oil
- 1 teaspoon extra-virgin olive oil
- 1/4 pound thickly sliced bacon, cut crosswise into 1/4-inch-thick lardons
- One 15-ounce can navy beans, rinsed and drained
- 1/2 cup chicken stock or low-sodium broth
- 2 small turnips (1/2 pound)—peeled, quartered and very thinly sliced crosswise
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped parsley, plus more for garnish
- Kosher salt
- Freshly ground pepper
- Softened unsalted butter, for spreading
- Four 1/2-inch-thick, diagonal slices of baguette, lightly toasted
- Shaved Parmigiano-Reggiano cheese, for serving
Fresh Pasta with Clams and Hot Italian Sausage
By kathryns
Make the dough a day ahead, wrap in plastic, and keep chilled
- 1/2-cup plus 1 TB AP flour plus more
- 1/4-c semolina flour, plus more
- 1/4-tsp olive oil
- 2 TB olive oil
- 4 oz hot Italian sausage, casing removed
- 2 garlic cloves, thinly sliced
- 1 pound Manila or littleneck clams, scrubbed
- 1/4 -ccup dry white wine
- Kosher salt
- 1 tablespoon unsalted butter
- 1 tablespoon finely chopped parsley