Kathryns' profile page
Recipes
Brussels Sprout Lemon Pizza
By kathryns
Uses 1/2 recipe of pizza dough and is made in cast iron skillet
- 1 TB + 1 tsp olive oil
- 1/2 pound store bought pizza dough
- 3 oz lightly salted fresh mozzarella, thinly sliced
- 1-1/2 oz finely grated Pecorino Romano cheese (1/2 c)
- 3 c packed brussels sprout leaves (from about 1/2 pound)
- Coarse salt and ground pepper
- 5 paper-thin lemon slices, cut into half-moons (from 1/2 lemon)
Filet of Sole with Pine Nuts and Chives
By kathryns
In a large non-stick skillet sauté pine nuts in 1 tablespoon of butter over moderately high heat, stirring, until ...
- 1 1/2 tablespoons pine nuts
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons minced fresh chives or scallion greens
- two 6-ounce fillets of sole
- seasoned flour for dredging
- lemon wedges
Spicy Brussel Sprouts with Pork Belly and Habanero
By kathryns
Place the pork belly in a large sealable plastic bag
- For the pork belly:
- 3 cups water plus 1/2 cup for baking
- 1/4 cup kosher or coarse sea salt
- 1/4 cup granulated sugar
- 1 pound pork belly skinless and boneless
- 1/2 cup homemade chicken broth or store bought
- For the sauce:
- 4 tablespoons unsalted butter
- 4 cloves garlic finely minced
- 1/3 cup soy sauce
- 4 tablespoons sherry vinegar
- 4 tablespoons agave syrup
- 1/3 cup freshly squeezed orange juice
- 1 habanero chile
- For the brussel sprouts:
- 4 tablespoons peanut oil
- 2 pounds brussel sprouts trimmed and halved
- Kosher or coarse sea salt to taste
- Freshly ground pepper to taste
- 2 scallions thinly sliced
Graham Crackers
By kathryns
Graham crackers can be stored in an airtight container at room temperature up to 1 week
- 3/4 cup all-purpose flour, plus more for work surface
- 3/4 cup graham or whole-wheat flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 6 tablespoons unsalted butter, softened
- 1/3 cup packed light-brown sugar
- 1 tablespoon honey
- 1 large egg
Martha Lou’s Fried Chicken
By kathryns
In a small bowl combine the spices
- Homemade Seasoning:
- 1 1/2 tablespoons Lawry”s Seasoned Salt(see homemade below)
- 1 1/2 tablespoon Lawry’s Garlic Salt (see homemade below)
- ½ teaspoon Black pepper
- one 3 to 4 pound chicken, cut up
- 2 cups self rising flour
- 1 tablespoon milk
- Peanut oil for deep fryer
- 2 tablespoons salt
- 2 teaspoons white sugar
- 3/4 teaspoon paprika
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cornstarch
- In a small bowl mix all the ingredients well.
Plaintains - Fried or Tostones
By kathryns
Use very ripe plaintains (black skins) for fried; Use hard, green plaintains for tostones
- Fried Plaintains:
- 5 very ripe black plantains (8 1/2 ounces each), peeled and sliced on bias into 1/2-inch pieces
- Tostones:
- 3 plantains, peeled and sliced into 3/4-inch pieces
- garlic powder to taste
Martha Lou’s Fried Chicken
By kathryns
In a small bowl combine the spices
- Homemade Seasoning:
- 1 1/2 tablespoons Lawry”s Seasoned Salt(see homemade below)
- 1 1/2 tablespoon Lawry’s Garlic Salt (see homemade below)
- ½ teaspoon Black pepper
- one 3 to 4 pound chicken, cut up
- 2 cups self rising flour
- 1 tablespoon milk
- Peanut oil for deep fryer
- 2 tablespoons salt
- 2 teaspoons white sugar
- 3/4 teaspoon paprika
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cornstarch
- In a small bowl mix all the ingredients well.
Habanero Mayo
By kathryns
lasts for weeks in the fridge
- 16 raw fresh habanero chiles
- 8 garlic cloves, unpeeled
- 2 tablespoons apple cider vinegar
- 3/4 tablespoon salt
- 1 teaspoon agave syrup or honey
- 1 cup mayonnaise
Radishes with dips
By kathryns
1. Toast fennel seeds in a dry skillet over medium heat, shaking pan continuously, until aromatic, about 4 minutes
- 3 tablespoons whole fennel seeds
- 2 tablespoons whole cumin seeds
- 2 cups coarse salt
- 2 teaspoons ground paprika
- 1-1/2 teaspoons cayenne pepper
- 24 medium radishes, trimmed
- 8 tablespoons (1 stick) unsalted butter, room temperature
Wild Mushroom Frittata with Cheddar, Green Onions, and Peas
By kathryns
by Carla Snyder
- 6 large eggs
- 2 tbsp milk or water
- Salt and freshly ground black pepper
- Pinch of freshly grated nutmeg
- Pinch of cayenne pepper
- 2 tbsp unsalted butter
- 3 new potatoes, scrubbed and cut into 1/4-in/6-mm dice
- 4 green onions, white and tender green parts, thinly sliced
- 10 oz/280 g mixed wild mushrooms (see "It's that easy"), such as cremini, shiitake, and oyster, brushed clean and sliced
- 1 garlic clove, minced
- 1 tsp minced fresh thyme
- 1/2 cup/70 g frozen peas, thawed
- 1/2 cup/55 g shredded Cheddar cheese