Kathryns' profile page
Recipes
Preserved Lemons
By kathryns
20 days to preserve. Keep refrigerated for 3 months
- 40 to 50 large lemons (about 10 pounds), washed and dried
- 1 box (about 10 cups) kosher salt
- 2- 1.5 liter canning jars and
- 2- 1 liter canning jars with clamp top lids
Pumpkin and Shrimp Bisque
By kathryns
The soup can be partially made up to 1 day ahead; store covered in the refrigerator
- 1 pound large shrimp (16 to 20)
- 2 tablespoons extra-virgin olive oil
- 3/4 cup dry white wine
- 3 cups homemade or canned low-sodium chicken stock
- Pinch saffron threads (about 24)
- 2 ribs celery, coarsely chopped
- 1 medium onion (about 8 ounces), coarsely chopped
- 4 fresh bay laurel leaves, torn, or 2 dried
- 3 3-inch springs fresh sage
- 2 cups pumpkin purée, fresh (see Note) or canned
- 1/2 cup heavy cream
- 3/4 About 3/4 teaspoon salt, less if using canned stock
- Scant 1/8 teaspoon cayenne pepper
- 1 tablespoon freshly squeezed lemon juice
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons finely chopped fresh sage
Acorn Squash with Farro and Kale
By kathryns
by Sean Brock
- 4 tablespoons unsalted butter, divided
- 1 small acorn squash, peeled, halved, seeded, cut into 1/2" cubes
- Kosher salt, freshly ground pepper
- 1/2 bunch red Russian or other kale (about 5 ounces), center stems removed, leaves torn
- 1 tablespoon vegetable oil
- 3/4 cup farro
- 1/4 cup diced white onion
- 1 small garlic clove, very thinly sliced
- 1/4 cup dry white wine
- 2 cups vegetable stock mixed with 2 cups water, warmed
- 1/4 cup finely grated Parmesan
Ginger Coin Cookies
By kathryns
1. Cream butter with powdered sugar in large bowl
- 2 sticks unsalted butter, room temp
- 1 c powdered sugar, sifted
- 2-1/2 c AP flour, sifted
- 3 TB finely minced crystallized ginger
- 1 tsp ground ginger
- 1/4 tsp salt
Brown-Butter Cookies
By kathryns
elt butter over medium heat
- 15 tablespoons unsalted butter, cut into pieces
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 egg white, lightly beaten
- 1/3 cup sanding sugar
Kale and Cannellini Soup
By kathryns
Based on Cannellini Beans with kale recipe; saving liquid from that preparation and adding to those ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium carrot, chopped
- 1/2 cup chopped celery
- 4 cups cooking liquid from Cannellini Beans with Kale*
- 1 cup diced Italian tomatoes in juice
- 3 tablespoons grated Parmesan cheese plus additional (for serving)
- 2 garlic cloves, minced
- 1 1/4 teaspoons Italian seasoning
- 8 1/2-inch-thick slices baguette, toasted
- Truffle oil (for drizzling)
Prosciutto Asparagus Spirals
By kathryns
1. Heat the oven to 400°F
- 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
- 6 tbsp. garlic & herb spreadable cheese, softened
- 8 slices prosciutto or thinly sliced deli ham
- 30 medium asparagus spears, trimmed
Black Bean Soup with Lime Cream
By kathryns
1. In a large stock pot, add all the ingredients and stock/water to cover
- 1 lb black beans, rinsed
- 1 head garlic, separated, peeled, chopped
- 1/2 bu cilantro, chopped
- 1 red onion, chopped
- 1 small tomato, diced
- 2 tsp salt
- chicken stock or water
- pepper
Chinese Chicken Salad
By kathryns
by Ellen Chao, Manhattan Beach, CA
- 20 square wonton wrappers, thawed if frozen
- 2 1/2 About 2 1/2 cups vegetable oil
- 1/2 pound snow peas, trimmed 1 lb Napa cabbage, cored, then cut crosswise into 1/3-inch-wide strips (about 6 cups)
- 1 (1-lb) head of romaine, torn into bite-size pieces (about 8 cups)
- 1/4 cup soy sauce
- 1/4 cup fresh lemon juice
- 2 tablespoons sugar
- 1 tablespoon distilled white vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Asian sesame oil
- 1/4 cup vegetable oil
- 6 cups coarsely shredded cooked chicken (from a 2 1/2-lb rotisserie chicken)
- 1/2 cup chopped scallions
- 1/2 cup chopped fresh cilantro
- 1/2 cup sliced almonds, toasted
- 2 tablespoons sesame seeds, toasted
Cheese-Centered Mini Corn Breads
By kathryns
Use a muffin tin. Best served warm from the oven, but they can be baked in advance, then reheated in a microwave or...
- 1 1/2 cups finely ground cornmeal
- 1 1/2 cups all-purpose flour
- 1 1/2 Tbs. baking powder
- 1 1/2 tsp. salt
- 2 Tbs. sugar
- 2 tsp. chopped fresh rosemary
- 2 eggs
- 1 3/4 cups buttermilk
- 6 Tbs. (3/4 stick) unsalted butter, melted
- 5 1/2 oz. fontina cheese, cut into twelve 3/4-inch cubes