Kathryns' profile page
Recipes
Spaghetti Marinara Sauce
By kathryns
Ming Tsai. Nice with fettuccini noodles
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 3 tablespoons minced garlic
- 1 large white onion, large dice
- 1 heaping tablespoon capers, drained and chopped
- 1/2 cup Kalamata olives, pitted and chopped
- 1 28-ounce can whole plum tomatoes
- pinch red pepper flakes
- 5 basil leaves plus more for garnish
- 1 pound pasta
- freshly grated Parmesan cheese
- kosher salt and freshly ground black pepper
Spatchcocked Chicken Under A Brick
By kathryns
Refrigerate at least 6 hours and up to 8 hours
- 1 medium onion, peeled and cut in half
- 1 large garlic clove, peeled
- 1/3 cup packed fresh herbs, such as rosemary, thyme, parsley, and sage leaves
- 1/4 cup extra-virgin olive oil
- 1/2 lemon, zest removed in strips with a peeler
- 1 chicken (3 1/2 to 4 pounds), spatchcocked (see instructions, below)
- Coarse salt and freshly ground pepper
Beef Tenderloin with Smoky Potatoes and Persillade Relish
By kathryns
Preheat 425 1.Rub beef with s & p all over; tie at 1
- BEEF AND POTATOES:
- 1 (3-pound) center-cut beef tenderloin roast, trimmed
- ¼ cup extra-virgin olive oil
- Salt and pepper
- 3 pounds extra-small red potatoes, unpeeled
- 5 scallions, minced
- 4 garlic cloves, minced
- 1 tablespoon smoked paprika
- 1/3 cup water
- PERSILLADE RELISH:
- ¾ cup minced fresh parsley
- ½ cup extra-virgin olive oil
- 6 tablespoons minced cornichons plus 1 teaspoon brine
- ¼ cup capers, rinsed and chopped coarse
- 1 scallion, minced
- 3 garlic cloves, minced
- 1 teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon pepper
Crispy Salt and Pepper Shrimp
By kathryns
31- to 40-count shrimp, but 26- to 30-count may be substituted
- 1-1/2 pounds shell-on shrimp (31 to 40 per pound)
- 2 tablespoons Chinese rice wine or dry sherry
- Kosher salt
- 2-1/2 teaspoons black peppercorns
- 2 teaspoons Sichuan peppercorns
- 2 teaspoons sugar
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable oil
- 5 tablespoons cornstarch
Bacon-Wrapped Meatloaf
By kathryns
1. Adjust oven rack to upper-middle position and heat oven to 375 degrees
- 1/4 cup bottled barbecue sauce, plus extra for serving
- 1 tablespoon cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon spicy brown mustard
- 17 square or 19 round saltines, crushed (2/3 cup)
- 4 slices coarsely chopped bacon, plus 8 whole slices
- 1 onion, chopped coarse
- 3 garlic cloves, minced
- 1/3 cup whole milk
- 2 large eggs plus 1 large yolk
- 1/3 cup minced fresh parsley
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 pounds 90 percent lean ground beef
Sicilian Tuna
By kathryns
From Gourmet Today cookbook
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 anchovy fillets, finely chopped
- 1 garlic clove, finely chopped
- 2 teaspoons finely chopped oregano
- 4 (6-ounces) tuna steaks, preferably albacore (1 inch thick; see cooks' note, below)
- 2 tablespoons extra-virgin olive oil
- 2 celery ribs, cut into 1/4-inch dice, plus 3 tablespoons celery leaves, coarsely chopped
- 2 ripe tomatoes, cut into 1/4-inch dice
- 1/4 cup Kalamata or other brine-cured black olives, pitted and coarsely chopped
- 2 tablespoons small capers, drained and chopped
- 3 tablespoons finely chopped basil
- 1 tablespoons fresh lemon juice
Lemon Roasted Chicken
By kathryns
Preheat the oven to 375 degrees
- 5-pound roasting chicken
- 2 lemons, zested and cut into quarters
- 1 1/2 teaspoons kosher salt
- 3 tablespoons extra-virgin olive oil
- 3 medium onions, peeled, cut in sixths but left attached at the root end
- 2 sprigs fresh rosemary
- 1 cup dry white wine
Baked Alaska - J Pepin
By kathryns
Store-bought pound cake. Note: if you push a half lemon shell in the top of the meringue before baking, you can p
- 1 pound cake (about 12 ounces)
- 2 tablespoons espresso or brewed coffee
- 2 tablespoons maple syrup
- 1 quart vanilla ice cream, slightly softened
- 6 large egg whites
- 1 cup granulated sugar
- Confectioners’ sugar, for sprinkling
Beet Hash with Eggs
By kathryns
In skillet, cover beets and potatoes with water and bring to boil Season with salt; cook until tender, about 7 min...
- 1 lb beets, peeled and diced
- 1/2 lb Yukon Gold potatoes, scrubbed and diced
- Coarse salt and ground pepper
- 2 TB olive oil
- 1 small onion diced
- 2 TB chopped fresh flat-leaf parsley leaves
- 4 large eggs
Scallion Pancakes with Dipping Sauce
By kathryns
TO MAKE AHEAD: Stack uncooked pancakes between layers of parchment paper, wrap tightly in plastic wrap, and refrige...
- Dipping Sauce:
- 2 tablespoons soy sauce
- 1 scallion, sliced thin
- 1 TB water
- 2 teaspoons rice vinegar
- 1 teaspoon honey
- 1 teaspoon toasted sesame oil
- Pinch red pepper flakes
- Pancakes
- 1-1/2 cups (7-1/2 ounces) plus 1 tablespoon all-purpose flour
- 3/4 cup boiling water
- 7 tablespoons vegetable oil
- 1 tablespoon toasted sesame oil
- 1 teaspoon kosher salt
- 4 medium scallions, sliced thin