Kathryns' profile page
Recipes
Pear Dumplings
By kathryns
1. Poach the pears: Combine white wine, lemon juice and peel, granulated sugar, cinnamon sticks, and vanilla bean a...
- For the Poached Pears
- 2 bottles dry white wine
- 1/4 cup freshly squeezed lemon juice, plus the
- peel of 2 lemons
- 2 cups granulated sugar
- 2 cinnamon sticks
- 1 vanilla bean, halved and seeded
- 5 large or 8 small pears, peeled
- For the Crust
- Pate Brisee, rolled to 1/8 inch, chilled
- For Finishing
- 1/2 cup granulated sugar
- 4 teaspoons ground cinnamon
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1 egg, beaten with 2 teaspoons water for glaze
- Fine sanding sugar, optional
Roasted Carrots with Carrot Top Gremolata
By kathryns
Preheat the oven to 425°
- 3 bunches small carrots with tops (2 pounds), scrubbed and tops reserved
- 2 large shallots, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons curry powder
- Kosher salt
- Freshly ground pepper
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped cilantro
- 1 teaspoon finely grated lemon zest
- 1/2 jalapeño pepper, minced
Old Fashioned Tomato Pie
By kathryns
Step 1 Prepare Piecrust: Process first 4 ingredients in a food processor until mixture resembles coarse meal
- PIECRUST
- 1 1/4 cups all-purpose flour
- 1/4 cup cold vegetable shortening, cut into pieces
- 4 tablespoons cold unsalted butter, cut into pieces
- 1/2 teaspoon fine sea salt
- 3 to 4 Tbsp. ice-cold water
- FILLING
- 2 1/4 pounds assorted heirloom tomatoes, thinly sliced
- 1 1/4 teaspoons kosher salt, divided
- 1 sweet onion, chopped
- 1 1/4 teaspoons freshly ground pepper, divided
- 1 tablespoon canola oil
- 1/2 cup assorted chopped fresh herbs (such as chives, parsley, and basil)
- 1/2 cup freshly grated Gruyère cheese
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup mayonnaise
Coleslaw - Sweet-and-Sour
By kathryns
The sugar in this recipe makes it unnecessary to rinse the salt from the cabbage, as is ordinarily the case
- 1 pound (about 1/2 medium head) red or green cabbage, shredded fine or
- chopped (6 cups)
- 1 large carrot, peeled and grated,
- 1/2 cup sugar
- 2 teaspoons kosher salt or 1 teaspoon table salt
- 1/4 teaspoon celery seeds
- 6 tablespoons vegetable oil
- 1/4 cup rice vinegar
- Ground black pepper
Holiday Strip Roast
By kathryns
See recipe for Salsa Verde for Holiday Strip roast
- 1 (5- to 6-pound) boneless top loin roast,fat trimmedto 1/4 inch
- 2 tablespoons peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon yellow mustard seeds
- 3 tablespoons olive oil
- 2 tablespoons kosher salt
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon red pepper flakes
Tarte Flambee (thin crust "pizza")
By kathryns
Not really a tarte and not flambéed! Makes 4 small pizzas
- 1/2 teaspoon active-dry yeast
- 1/2 teaspoon sugar
- 1/2 cup plus 2 tablespoons warm water
- 1 1/2 cups all-purpose flour, plus more for work surface
- 3/4 teaspoon coarse salt
- Olive oil, for bowl
- 2/3 pound thick-cut bacon, cut into 1/2-inch pieces
- 2 large yellow onions, julienned
- Coarse salt and freshly ground black pepper
- 1/2 cup creme fraiche
- 1 large egg
- 1/4 teaspoon ground coriander
- 2 1/2 ounces Comte cheese, finely grated
- 1 tablespoon packed fresh thyme leaves, plus more for garnish
- 1 teaspoon creme fraiche
- Thyme leaves
Grilled Catfish Tacos With Habanero Mayo
By kathryns
See Condiments: Habanero Mayo
- 1 pound (about 4) catfish filets
- 2 teaspoons black pepper, freshly cracked in a molcajete or freshly ground
- Olive oil
- Salt
- Cilantro leaves
- Zest of one lime
- 12 warm corn tortillas
Black Cod Fillets Poached in Five-Spice Broth with Baby Bok Choy and Udon
By kathryns
Made broth and cooked fish pieces and veges in it
- Two 6-oz/170-g black cod fillets
- Salt and freshly ground black pepper
- 1 3/4 cups/420 ml chicken broth
- 1 tbsp dry sherry
- 1 tsp soy sauce, plus more if needed
- 1 tsp sugar
- 1 tsp five-spice powder
- 1 tsp toasted sesame oil
- 1 tbsp vegetable oil
- 3 heads baby bok choy, cored and thinly sliced on the diagonal (see "It's that easy"), leaves separated from stalks
- 1 carrot, peeled and thinly sliced on the diagonal (see "It's that easy")
- 1 tbsp peeled and minced fresh ginger
- 3 oz/85 g udon noodles
- 1 green onion, white and tender green parts, thinly sliced on the diagonal (see "It's that easy")
- 2 tsp minced fresh cilantro
- 1 tsp sesame seeds
Short Rib Bourguignon
By kathryns
Boneless beef short ribs; MARINATE 2 DAYS
- 5 pounds trimmed boneless beef short ribs, cut into 2 1/2-inch pieces
- 9 carrots—5 cut into 2-inch pieces, 4 cut into 1-inch rounds
- 5 celery ribs, cut into 2-inch pieces
- 5 medium onions, quartered
- 10 garlic cloves
- One 750-milliliter bottle dry red wine
- Salt
- Freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 6 cups beef stock
- 1 pound meaty slab bacon—half cut into 1/4-inch-thick lardons, half cut into 2-inch pieces
- 3 bay leaves tied with 15 thyme sprigs
- 2 pounds stemmed button mushrooms
- Chopped flat-leaf parsley, for garnish
Spinach Tart with Olive Oil Cracker Crust
By kathryns
Best with fresh spinach; really only need 12oz fresh (baby) spinach; increase feta as desired
- FILLING:
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1 teaspoon coarse salt
- 2 tablespoons sesame seeds
- 1/3 cup extra-virgin olive oil
- 1/3 cup water
- 1-1/2 pounds spinach, stems trimmed, rinsed well (about 14 packed cups)
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, finely chopped (about 3 TB)
- 1 clove garlic, minced
- 1/4 tsp red-pepper flakes
- 4 oz feta, crumbled (about 1/2 c)
- 2 large eggs, lightly beaten
- 1/2 tsp coarse salt
- 1/2 tsp sesame seeds