Kathryns' profile page
Recipes
Baked Stuffed Clams
By kathryns
1.Heat olive oil in a pot over medium-high heat
- Stuffing:
- 2 tablespoons olive oil
- 1 small red onion, coarsely chopped
- 5 garlic cloves, crushed
- 1 cup dry white wine
- 16 littleneck or cherrystone clams (each about 3 inches wide), scrubbed
- 2 tablespoons extra-virgin olive oil
- 1/2 medium white onion, minced
- 2 garlic cloves, minced
- 1/2 cup almond flour (or finely ground blanched almonds)
- 1 cup fine fresh breadcrumbs
- 1/2 cup finely chopped fresh flat-leaf parsley leaves
- 1 tablespoon finely chopped fresh dill leaves
- 1 teaspoon finely chopped fresh thyme leaves
- 1/2 teaspoon finely chopped fresh rosemary leaves
- 4 tablespoons unsalted butter, softened
- Coarse salt and freshly ground pepper
- 4 to 6 tablespoons clam broth (reserved from steaming clams)
Baked Pie Shell
By kathryns
Using vodka + water yields flakey, soft, crust
- 1 1/4 cups (6 1/4 ounces) unbleached all-purpose flour, plus more for work surface
- 1/2 teaspoon table salt
- 1 tablespoon sugar
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/4-inch slices
- 1/4 cup (about 1 3/4 ounces) chilled vegetable shortening, cut into 4 pieces
- 2 tablespoons vodka, cold
- 2 tablespoons cold water
Gnocchi with Sage Sauce
By kathryns
Lydia Bastianich
- 4 ounces ricotta cheese
- 1/4 cup unsalted butter
- 6 fresh sage leaves
- 1/2 cup chicken stock, canned low sodium chicken broth
- 1/4 cup heavy cream
- freshly ground pepper
- 1 ounces serving of gnocchi
- 6 quarts salted water
- 1/4 cup Parmigiano-Reggiano, freshly grated - See more at: http://lidiasitaly.com/recipes/detail/92#sthash.l8Chzu7v.dpuf
Steamed Bau Buns
By kathryns
If the Bao recipe you are using have yeast as the main leavening agent, then you can do either
- 500 g (17.67 ounces)Plain flour plus extra for dusting
- 1 & 1/2 tbsp caster sugar
- 1/2 tsp salt
- 1 tsp dried yeast
- 50 ml milk
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 200 ml water
- 1 tsp baking powder
New York Cheesecake ("Foolproof" - ATK)
By kathryns
This cheesecake takes at least 12 hours to make (including chilling), so we recommend making it the day before serv...
- Crust:
- 6 whole graham crackers, broken into pieces
- 1/3 cup packed (2 1/3 ounces) dark brown sugar
- 1/2 cup (2 1/2 ounces) all-purpose flour
- 1/4 teaspoon salt
- 7 tablespoons unsalted butter, melted
- Filling:
- 2 1/2 pounds cream cheese, softened
- 1 1/2 cups (10 1/2 ounces) granulated sugar
- 1/8 teaspoon salt
- 1/3 cup sour cream
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 6 large eggs plus 2 large egg yolks
Apple-Plum Tarts with Rye-Cornmeal Crust
By kathryns
Really good. Most of the time is prepping apples
- 1 cup all-purpose flour
- 3/4 cup rye flour
- 1/4 cup cornmeal
- 2 tablespoons sugar
- 1 teaspoon salt
- 14 tablespoons cold unsalted butter, cubed
- 1/2 cup ice water
- 3 tablespoons unsalted butter
- 1/3 cup plus 2 tablespoons sugar, plus more for sprinkling
- 1/2 vanilla bean, split and seeds scraped
- 6 tart apples (2 3/4 pounds), such as Granny Smith, peeled, cored and cut into 20 wedges each
- 1/2 lemon, juiced
- 4 red or black plums (3/4 pound), pitted and cut into 16 wedges each
- 2 tablespoons all-purpose flour
- Crème fraîche or vanilla ice cream, for serving
Best Shortbread
By kathryns
Use the collar of a springform pan to form the shortbread into an even round
- 1/2 cup old-fashioned rolled oats
- 1-1/2 cups (7 1/2 ounces) unbleached all-purpose flour
- 1/4 cup cornstarch
- 2/3 cup (2 2/3 ounces) confectioners' sugar
- 1/2 teaspoon table salt
- 14 tablespoons (1 3/4 sticks) unsalted butter, cold, cut into 1/8-inch-thick slices
Best Crab Cakes
By kathryns
Binder is shrimp paste!
- 1 1 1 pound lump crabmeat, picked over for shells
- 1 1 1 cup milk
- 1-1/2 1-1/2 1-1/2 cups panko bread crumbs
- Salt and pepper
- 2 2 2 celery ribs, chopped
- 1/2 1/2 1/2 cup chopped onion
- 1 1 1 garlic clove, peeled and smashed
- 1 1 1 tablespoon unsalted butter
- 4 4 4 ounces shrimp, peeled, deveined, and tails removed
- 1/4 1/4 1/4 cup heavy cream
- 2 2 2 teaspoons Dijon mustard
- 1/2 1/2 1/2 teaspoon hot pepper sauce
- 1 1 1 teaspoon lemon juice
- 1/2 1/2 1/2 teaspoon Old Bay seasoning
- 4 4 4 tablespoons vegetable oil
Rice and Lentils with Crispy Onions (Mujaddara)
By kathryns
Do not substitute smaller French lentils for the green or brown lentils
- YOGURT SAUCE
- 1 cup plain whole-milk yogurt
- 2 tablespoons lemon juice
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- RICE AND LENTILS
- 8 1/2 ounces (1 1/4 cups) green or brown lentils, picked over and rinsed
- Salt and pepper
- 1 1/4 cups basmati rice
- 1 recipe Crispy Onions, plus 3 tablespoons reserved oil (see related content)
- 3 garlic cloves, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/8 teaspoon cayenne pepper
- 1 teaspoon sugar
- 3 tablespoons minced fresh cilantro
Scallop Pancakes - Scallops a la Pepin
By kathryns
This unusual first course is always received well
- 1/4 pound Scallops
- 1/2 cup All purpose flour
- 1-1/3 cup Club soda
- 1/4 teaspoon Salt
- 1/4 teaspoon Baking powder
- 1/4 teaspoon Pepper
- 1 tablespoon Minced chives
- 3 tablespoons Veg oil