Kathryns' profile page
Recipes
Smoked-Salmon Crêpe Torte
By kathryns
The crêpes and the filling can be made a day ahead and refrigerated
- 1/2 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/4 cups whole milk
- 2 eggs
- 2 tablespoons unsalted butter, melted
- One 8-ounce package cream cheese at room temperature
- 1 tablespoon plus 2 teaspoons roughly chopped scallion, green part only
- 2 teaspoons capers, drained and rinsed
- 1/2 teaspoon fresh lemon juice
- 2 tablespoons whole milk
- One 4-ounce package smoked salmon
Turkey Osso Buco
By kathryns
Slow cooker prep
- 1 teaspoon dried thyme
- 2 whole turkey legs (about 31/4 pounds total), cut at joints into drumsticks and thighs, skin removed
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 2 medium carrots, peeled, chopped
- 2 celery stalks, chopped
- 6 garlic cloves, minced, divided
- 1/2 cup dry red wine
- 1 28-ounce can diced tomatoes in juice
- 1/4 cup chopped fresh Italian parsley
- 1 teaspoon grated lemon peel
Hangtown Fry
By kathryns
Legend has it that a 49'er hit a glory hole, an incredibly rich pocket of gold nuggets
- 2 eggs
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1 dash fresh ground black pepper
- 1/8 teaspoon freshly ground nutmeg
- 1/3 cup oyster
- 1/4 cup flour
- 1 tablespoon butter, i use ghee
- 1 tablespoon parsley, finely chopped
- 3 slices thick deli bacon, fried crisp and crumbled
Quick Pickled Vegetables
By kathryns
Can use any veges. These are sliced thinly
- 1 English cucumber, washed and peeled
- 1 carrot, washed and peeled
- radishes, trimmed and sliced thinly
- 1 cup rice vinegar
- 1 cup water
- 3/4 cup granulated sugar
- 1 tsp salt
Pan-Browned Brussels Sprouts
By kathryns
by John Dombek; Santa Clara, UT
- 1/2 pound Brussels sprouts
- 2 large garlic cloves
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons pine nuts
Arroz con Pollo with Avocado-Green Pea Salsa
By kathryns
Preheat the oven to 400°
- 2 tablespoons extra-virgin olive oil
- One 3 1/2-pound chicken, cut into 8 pieces
- Kosher salt
- Pepper
- 1 medium onion, minced
- 2 serrano chiles, seeded and minced
- 2 garlic cloves, minced
- 3 plum tomatoes (1 pound), cored and finely diced
- 1 teaspoon ground achiote (annatto)
- 1/2 teaspoon ground cumin
- Small pinch of saffron threads
- 1 cup dry white wine
- 3 cups chicken stock
- 1 cup pilsner or light beer
- 2 cups Bomba or other short-grain rice
- 1/2 cup chopped parsley
- Avocado–Green Pea Salsa, for serving
- JE Hot Sauce or other hot sauce, for serving
Eggplant Involtini
By kathryns
Select long eggplants with width as even as possible
- 2 large eggplants (1 1/2 pounds each), peeled
- 6 tablespoons vegetable oil
- Kosher salt and pepper
- 2 garlic cloves, minced
- 1/4 teaspoon dried oregano
- Pinch red pepper flakes
- 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse
- 1 slice hearty white sandwich bread, torn into 1-inch pieces
- 8 ounces (1 cup) whole-milk ricotta cheese
- 1 1/2 ounces grated Pecorino Romano cheese (3/4 cup)
- 1/4 cup plus 1 tablespoon chopped fresh basil
- 1 tablespoon lemon juice
Blender Hollandaise
By kathryns
slightly thinner than the classic version
- 4 extra large egg yolks
- 2 tablespoons boiling water
- 8 ounces melted unsalted butter, moderately warm
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt, to taste
- Pinch of cayenne pepper
Pasta with Roasted Garlic Sauce, Arugula, and Walnuts
By kathryns
It takes about four heads of garlic to yield 50 cloves, but you can use prepeeled if you can find them!
- 50 garlic cloves, peeled (1 cup)
- 3 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1 cup chicken broth
- 2 teaspoons balsamic vinegar
- Salt and pepper
- 1 pound spaghetti, linguine, or fettuccine
- 8 ounces (8 cups) baby arugula
- 1 cup walnuts, toasted and chopped
- Grated pecorino romano cheese
Fettuccine with Mint-Spinach Pesto
By kathryns
1. Bring a large pot of salted water to a boil
- 1 lb fettuccine
- 1/3 c slivered almonds
- 4 c baby spinach
- 2 c fresh mint
- 1 clove garlic
- 1/2 c extrar-virgin olive oil
- 3/4 c grated pecorino cheese, plus more for topping
- freshly ground pepper