Kathryns' profile page
Recipes
Tomato-and-Mozzarella Salad / Orange Oil
By kathryns
Preheat the oven to 350°
- 1/2 baguette, cut into 1-inch pieces (4 cups)
- 5 tablespoons extra-virgin olive oil
- Kosher salt
- Pepper
- 2 pounds heirloom tomatoes, halved or cut into 1/2-inch wedges
- 1 pound buffalo mozzarella cheese, cut into large pieces
- 1 tablespoon orange-flavored olive oil
- Basil leaves, for garnish
Chocolate Dome
By kathryns
Ahead-of-Time Note: Cake may be baked several days in advance
- For Cake:
- 1 tablespoon soft unsalted butter
- Several tablespoons flour
- 4 "large" eggs
- 1 cup granulated sugar
- 3/4 cup plain bleached cake flour in a sifter
- 12 ounces top-quality semisweet chocolate
- 5 ounces for filling 7 ounces for coating)
- 1 cup chilled heavy cream
- 1 cup fresh-squeezed orange juice
- 3 tablespoons Grand Marnier or orange liqueur (optional)
- 1 pint fresh red raspberries
- For Decoration:
- The remaining melted chocolate from above
- 6 to 8 fresh green leaves--orange lemon, or bay
- 1 tablespoon cocoa powder in a very fine mesh sieve
- 2 cups raspberry sauce
- For Raspberry Sauce:
- 1 1/2 cups fresh raspberries
- 1/2 cup or more granulated sugar
- 2 tablespoons fresh lemon juice
Crispy Wonton and Salmon Napoleon with Parsley-Roasted Garlic Puree
By kathryns
from Ming Tsai
- 6 heads garlic, roasted
- 1/2 cup picked parsley leaves, plus sprigs for garnish
- 1 tablespoon Wanjashan organic soy sauce
- juice of 1 lime
- 1/8 cup extra virgin olive oil
- 1 8-ounce center cut piece of salmon, sliced into 1/2-inch strips (4x2)
- 8 whole wheat wonton skins, crisped up in a saute pan, (not a fryer) set aside
- Kosher salt and freshly ground black pepper to taste
- Canola oil
White Sangria
By kathryns
Combine sugar, Calvados, lime, lemon, peaches and apples in a large pitcher
- 3 tablespoons sugar
- 3 shots Calvados or other apple liquor
- 1 lime, sliced
- 1 lemon, sliced
- 2 ripe peaches, cut into wedges
- 3 ripe green apples seeded and cut into wedges
- 1 bottle white Rioja Spanish wine or other dry white wine
- 1 pint raspberries
- Sparkling soda water, for topping off glasses of sangria at table
Classic Mayonnaise
By kathryns
thick mayonnaise
- 3 extra large egg yolks
- 1 tablespoon Dijon mustard
- 1 teaspoon fine sea salt
- 1 tablespoon lemon juice
- 1 1/2 cups canola oil
- Water, as needed to thin sauce
Quick-Roasted Chicken with Mustard and Garlic
By kathryns
The chicken can be prepared through Step 2 and refrigerated overnight
- One 4-pound chicken
- 4 la
- 2 tablespoons dry white wine
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon soy sauce
- 1 teaspoon Tabasco
- 1 teaspoon herbes de Provence
- 1/2 teaspoon salt
Pork Noodle Soup with Cinnamon and Anise
By kathryns
Maggie Ruggiero
- 2 1/2 pounds country-style pork ribs
- 6 cups water
- 2/3 cup soy sauce
- 2/3 cup Chinese Shaoxing wine or medium-dry Sherry
- 1/4 cup packed dark brown sugar
- 1 head garlic, halved crosswise
- 3 (3-inch) cinnamon sticks
- 1 whole star anise
- 5 1/2 ounces bean thread (cellophane) noodles
- Garnish: chopped cilantro; sliced scallions
jacques pepin's smoked salmon lavash pizza
By kathryns
Since you can prepare all the toppings in advance, all you need to do is crisp up the lavash then assemble it when ...
- lavash - 1 shole
- 1 tbsp olive oil
- 1/2 cup sour cream
- 2 tsp horseradish
- 1/2 cup red onion, thinly sliced
- 8 oz smoked salmon
- 2 tbsp capers
- drained then rested on a paper towel
- black pepper
- 1/4 cup cilantro, leaves only
Duck with Honey
By kathryns
Use lavendar flowers and decorate with lavender sprigs to serve
- 4 teaspoons (packed) fresh lavender blossoms or 2 teaspoons dried
- 1 tablespoon fresh thyme leaves
- 1 1/2 teaspoons coarse sea salt
- 1/4 teaspoon black peppercorns
- 1 6- to 6 1/2-pound duck, fresh or frozen, thawed
- 1 cup canned low-salt chicken broth
- 3 tablespoons dry red wine
- 4 tablespoons lavender honey or orange flower honey
- 4 toasted baguette slices
Plum Caprese Salad
By kathryns
Whisk together the champagne vinegar, white balsamic vinegar and a pinch of kosher salt
- 1 TB champagne vinegar
- 1 tsp white balsamic vineg
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1-1/2 pounds heirloom tomatoes, various colors, cut into wedges
- 3 ripe plums,in wedges
- 8 ounces burrata cheese
- 1/4 cup basil leaves, thinly sliced
- 10 fresh mint leaves, thinly sliced
- Sea salt flakes, for garnishing