Kathryns' profile page
Recipes
Cauliflower- Parmesan-Roasted
By kathryns
Preheat oven to 425°F. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced med...
- 1 head cauliflower
- 1 sliced medium onion
- 4 thyme sprigs
- 4 unpeeled garlic cloves
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 cup grated Parmesan
Egg, Bacon and Leek Pie
By kathryns
Straight-forward; can make more interesting with some added Dijon
- 1 refrigerated pie crust (half of 15-ounce package), room temperature
- 1 teaspoon all purpose flour
- 2 tablespoons (1/4 stick) butter
- 2 cups chopped leeks (white and pale green parts only)
- 1/4 cup chopped fresh parsley
- 6 slices bacon, cut into 1/2-inch pieces
- 3 large eggs
- 2/3 cup whipping cream
- 1/3 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground nutmeg
Classic Mexican White Rice with Sweet Plaintains
By kathryns
1. Heat the broth 2. Turn on the oven to 350°
- 6 cups chicken broth
- Salt
- 3 cups vegetable oil (I like to use oil that’s especially refined for high-heat cooking)
- 4 large (about 2 1/2 pounds total) soft, black-ripe plantains, peeled and cut into 1/2-inch cubes
- 6 cups white rice, preferably medium-grain
- 2 large (1 pound total) white onions, chopped into 1/4-inch pieces
- 8 garlic cloves, peeled and finely chopped
- 3/4 About 3/4 cup (loosely packed) roughly chopped flat-leaf parsley
Lamb and Lentil Soup
By kathryns
Brown lamb. Remove with slotted spoon
- 2 TB olive oil
- 1 lb ground lamb
- 1 onion chopped
- 4 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1/2 c brandy
- 1/2 c strained yoghurt
- 2 c. lentils
- 6-7 c. beef stock
- Cumin
- Chopped mint
Salsa-Roasted Tomatillo
By kathryns
Rick Bayliss. See Pizza recipe
- 8 ounces (3 to 4 medium) tomatillos, husked and rinsed
- Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapenos), stemmed
- 2 large garlic cloves, peeled
- 6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
- 1/4 small white onion, finely chopped
- Salt
Fish Soup with Bread and Rouille
By kathryns
See separate recipe for Rouille
- 1 large leek, green part coarsely chopped and white part cut into 1/4-inch pieces
- 5 tablespoons olive oil
- 1 medium onion, coarsely chopped
- 2 celery ribs, coarsely chopped
- 2 carrots, coarsely chopped
- 3 garlic cloves, smashed
- 1/4 teaspoon crumbled saffron threads
- 2 bay leaves (not California)
- 1 teaspoon dried hot red pepper flakes
- 1 1/4 lb plum tomatoes, coarsely chopped
- 3 tablespoons canned tomato purée
- 2 cups dry white wine
- 1 1/2 qt white fish stock
- 1 (8- to 9-inch) unsliced round or oval pain au levain or sourdough loaf (1 lb), crust discarded
- 2 tablespoons unsalted butter
- 1 lb skinned white fish fillets such as halibut, snapper, and/or bass, cut into 1-inch cubes
- 1 teaspoon salt
- 2 cups rouille
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh flat-leaf parsley
Never-Fail Cheesecakes
By kathryns
These can be frozen and kept for emergencies
- 1 1/2 pounds cream cheese
- 5 eggs
- 1 1/2 cups sugar, divided
- 1 1/2 pints sour cream, at room temperature
- 3 teaspoons vanilla, divided
- Your choice of cherry pie filling, maraschino cherries, pineapple chunks, half an apricot, etc. for topping
Boston Cream Pie
By kathryns
Chill the assembled cake for at least 3 hours ( or overnight) to make it easy to cut and serve
- PASTRY CREAM
- 2 cups half-and-half
- 6 large egg yolks
- ½ cup (3 1/2 ounces) sugar
- pinch table salt
- ¼ cup unbleached all-purpose flour
- 4 tablespoons cold unsalted butter, cut into four pieces
- 1 ½ teaspoons vanilla extract
- CAKE
- 1 ½ cups (7 1/2 ounces) unbleached all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon table salt
- ¾ cup whole milk
- 6 tablespoons (3/4 stick) unsalted butter
- 1 ½ teaspoons vanilla extract
- 3 large eggs
- 1 ½ cups (10 1/2 ounces) sugar
- GLAZE
- ½ cup heavy cream
- 2 tablespoons light corn syrup
- 4 ounces bittersweet chocolate, chopped fine
Persian-Style Rice with Golden Crust (Chelow)
By kathryns
For the best results, use a Dutch oven with a bottom diameter between 8½ and 10 inches
- 2 cups basmati rice
- Salt
- 1 tablespoon plus 1/4 cup vegetable oil
- 1/4 cup plain Greek yogurt
- 1-1/2 teaspoons cumin seeds
- 2 tablespoons unsalted butter, cut into 8 cubes
- 1/4 cup minced fresh parsley
- purpose flour, plus 1/2 cup (2 1/2 ounces) 1/8 teaspoon ground cinnamon 4 large eggs 2/3 cup (4 2/3 ounces) plus 2 teaspoons sugar 2 1/2 teaspoons vanilla extract 1/4 teaspoon salt 1 cup heavy cream 2/3 cup whole milk 1 tablespoon unsalted butter
Slow-Roasted Tomatoes
By kathryns
Use heirloom tomatoes of various colors
- 6 medium vine tomatoes, sliced 1/4 inch thick
- 2 shallots, thinly sliced
- 1 small bundle of thyme, about 5-6 sprigs
- 1/4 cup olive oil
- 1/4 teaspoon coarse salt