Kathryns' profile page
Recipes
Chicken Chow Mein
By kathryns
Purchase thin, round fresh Chinese egg noodles, not flat and/or dried noodles, or substitute 6 ounces of dried chow...
- 1 (9-ounce) package fresh Chinese noodles
- 1 tablespoon toasted sesame oil
- 1 teaspoon baking soda
- 2 (6-ounce) boneless, skinless chicken breasts, trimmed and cut crosswise into 1/4-inch-thick slices
- 3 tablespoons Chinese rice wine or dry sherry
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 1/4 teaspoon white pepper
- 2 tablespoons vegetable oil
- 6 ounces shiitake mushrooms, stemmed and sliced thin
- 1 carrot, peeled and cut into 2-inch matchsticks
- 2 celery ribs, cut on bias into 1/4-inch-thick slices
- 4 scallions, white and green parts separated and sliced thin
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 4 ounces (2 cups) mung bean sprouts
Salmon Fillet “Soufflé” Paul Haeberlin by H.Keller
By kathryns
A salmon fillet (not a salmon steak) covered with one of the most delicate mousses that you will ever taste
- Tomatoes
- 1 pint cherry tomatoes
- Sea salt and freshly ground black pepper
- Extra-virgin olive oil
- Mousseline
- 4 ounces sea bass fillet
- 1 large egg white, chilled
- Sea salt and freshly ground white pepper
- 1/2 cup heavy cream, chilled
- Fish
- 4 skinless, boneless salmon fillets (about 5 ounces each), pin bones removed
- Sea salt and freshly ground white pepper
- Extra-virgin olive oil for oiling baking dish
- 1 tablespoon finely minced shallots
- 1 tablespoon dry vermouth
- 1 cup fish broth or clam juice
- Vermouth and Tarragon Sauce
- 3 tablespoons dry vermouth
- 1 tablespoon finely minced shallots
- 1/2 cup heavy cream
- 1 tablespoon finely minced fresh tarragon
- 1/4 About 1/4 cup oven-dried cherry tomatoes
- Sea salt and freshly ground white pepper
- Freshly squeezed lemon juice
Creamed Spinach
By kathryns
Nice to add some chopped prosciutto
- 2- 10 oz pkgs of baby spinach, washed
- 3-4 TB butter
- 1 onion, diced
- 2 garlic cloves, minced
- 3-4 TB all purpose flour
- 2 c milk
- 1/2 c grated parmesan cheese (opt)
- 1/2 tsp white pepper or nutmeg as desired
Alsatian Meat and Vegetable Stew (Obacheofe)
By kathryns
This wine-simmered Alsatian dish of meat and vegetables is cooked in a dough-sealed pot
- 1 lb. boneless beef chuck, trimmed and cut into 1-1/2" pieces
- 1 lb. boneless pork shoulder, trimmed and cut into 1" pieces
- 1 lb. boneless lamb shoulder, trimmed and cut into 1-1/2" pieces
- Kosher salt and freshly ground black pepper, to taste
- 3 cups dry white wine
- 1/4 cup parsley leaves, finely chopped
- 2 tsp. juniper berries
- 5 cloves garlic, chopped
- 2 bay leaves
- 2 medium carrots, thinly sliced
- 2 medium yellow onions, thinly sliced
- 2 small leeks, trimmed and thinly sliced
- 2 sprigs thyme
- 1/4 cup duck or goose fat (optional)
- 3 lb. Yukon gold potatoes, peeled and sliced
- 1 lb. thick-cut bacon
- 1 cup flour, plus more for dusting
Quiche Lorraine
By kathryns
The center of the quiche will be surprisingly soft when it comes out of the oven, but the filling will continue to ...
- 8 ounces bacon (about 8 slices) cut into 1/2-inch pieces
- 2 large eggs
- 2 large egg yolks
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 teaspoon table salt
- 1/2 teaspoon ground white pepper
- pinch fresh grated nutmeg
- 4 ounces Gruyère cheese , grated (1/2 cup)
- 1 9- inch partially baked pie shell (warm), baked until light golden brown, 5 to 6 minutes
Classic Pot Roast
By kathryns
From ATK "Chilling the whole cooked pot roast overnight improves its flavor and makes it moister and easier to slic...
- boneless chuck-eye roast (3 V2 to 4 pounds)pulled into two pieces at natural seam and trimmed of large knobs of fat
- Kosher salt
- 2 tablespoons unsalted butter
- 2 medium onions. halved and sliced thin (about 2 cups)
- 1 large carrot, chopped medium (about I cup)
- 1 celery rib, chopped medium (about 3/4 cup)
- 2 medium garlic cloves minced or pressed through garlic press (about 2 tsp)
- 1 cup beef broth plus 1 to 2 cups for sauce
- 1/2 cup dry red wine. plus 1/4c cup for sauce
- 1 TB tomato paste
- 1 bay leaf
- 1 sprig plus 1/4 tsp chopped fresh thyme leaves
- Ground black pepper
- 1 TB balsamic vinegar
Crispy-Skinned Chicken Breasts with Vinegar-Pepper Pan Sauce
By kathryns
ATK. requires refrigerating the salted meat for at least 1 hour before cooking
- CHICKEN
- 2 (10- to 12-ounce) bone-in split chicken breasts
- Kosher salt and pepper
- 2 tablespoons vegetable oil
- PAN SAUCE
- 1 shallot, minced
- 1 teaspoon all-purpose flour
- 1/2 cup chicken broth
- 1/4 cup chopped pickled hot cherry peppers, plus 1/4 cup brine
- 1 tablespoon unsalted butter, chilled
- 1 teaspoon minced fresh thyme
- Salt and pepper
Shrimp Cakes with Chili-Lime Cream Sauce
By kathryns
+Preparation+ Coarsely chop shrimp in processor
- 16 uncooked large shrimp (about 1 pound), peeled, deveined
- 1 large egg
- 1 green onion, sliced
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon minced fresh cilantro
- 1/2 teaspoon hot pepper sauce
- 1/2 teaspoon salt
- Pinch of ground black pepper
- 2 cups panko (Japanese breadcrumbs)
- 2 tablespoons (or more) peanut oil
- Chili-Lime Cream Sauce
Potato Kale Breakfast Hash
By kathryns
Preheat to 400. Mix hash brown, shallots, garlic, paprika, s & 2, 2-3 tbsp olive in large bowl
- 5 c frozen, shredded hash browns
- 2 shallots, thinly sliced
- 4 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 c frozen kale, chopped
- 4 eggs
- olive oil
- cherry tomatoes (side garnish opt)
Grilled-Chicken Caesar Salad
By kathryns
Heat lightly oiled grill pan over moderately high heat until hot but not smoking
- 1 1/2 lb skinless boneless chicken breast halves
- 1/2 cup olive oil
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 2 garlic cloves, smashed
- 3 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon anchovy paste
- 2 (10-oz) packages hearts of romaine
- 1/2 cup grated Parmigiano-Reggiano
- 1 1/2 cups plain or flavored croutons
- a well-seasoned large (2-burner) ridged grill pan