Kathryns' profile page
Recipes
Portuguese Kale and Potato Soup
By kathryns
by Ruth Cousineau
- 1/4 cup extra-virgin olive oil, divided
- 1/2 pound chouriço or linguiça (smoked Portuguese sausages) or kielbasa, cut into 1/2-inch pieces
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 pound russet (baking) potatoes, peeled and cut into 1-inch pieces
- 6 cups water
- 1 pound kale, stems and center ribs discarded and leaves very thinly sliced
- Accompaniment: piri-piri sauce or other hot sauce
Chicken Mole - Rick Bayless
By kathryns
More than 30 ingredients. Labor intensive
- Ancho Seasoning Paste:
- ◾8 garlic cloves, unpeeled
- ◾8 medium (about 4 ounces total) dried ancho chiles, stemmed and seeded
- ◾1 1/2 tsp dried oregano, preferably Mexican
- ◾1/2 tsp freshly ground black pepper
- ◾scant 1/4 tsp freshly ground cloves
- ◾6 cups chicken stock, divided
- To Finish:
- 3 T vegetable oil, plus a little more if needed
- ◾2 oz (about 1/2 cup) whole raw almonds (with or without skins)
- ◾1 medium white onion, sliced 1/8-inch thick, divided
- ◾1/4 cup raisins
- ◾2-3 ripe plum tomatoes
- ◾scant 1/2 tsp cinnamon
- ◾1/4 cup (about 1 1/2 ounces) roughly chopped Mexican chocolate or 72%◾2 slices firm white bread, toasted
- ◾coarse salt, about 2 1/2 tsp, depending on saltiness of stock
- ◾granulated sugar, about 1 tablespoon
- ◾18 corn tortillas (plus a few extra in case some break)
- ◾a spoonful or two of sesame seeds, for garnish
- ◾3 cups cooked, coarsely shredded chicken or roast chicken thighs
- ◾rice, for serving, optional
- ◾refried beans, for serving, optional
Prime Rib
By kathryns
Store trimmed beef (see #1) in refrigerator, uncovered, 24 - 96 hours
- first-cut beef rib roast , 3 ribs (about 7 pounds), ribs separated set at room temperature for 3 hours.
- Salt and ground black pepper
- 2 teaspoons vegetable oil
Sea Bass with Kale and Cannellini Beans
By kathryns
Can use other flaky white fish (cod)
- 2 bu lacinato kale, ribs removed, coarsely chopped (8 c)
- 1/2 c olive oil
- 2 can (30 oz) cannellini beans, drained and rinsed
- 4 skin-on fish fillets (4 oz ea)
- 2 TB fresh orange juice
- 1 TB red-wine vinegar
- 1/2 small red onion, peeled and thinly slied (1/2 c)
- 14 c pitted, halved Kalamata olives
Mint-Marinated Shrimp with Tabbouleh, Tomatoes, and Feta
By kathryns
+Preparation+ Stir bulgur, 1 1/2 cups water, 1/2 cup lemon juice, and 1/3 cup oil in large bowl
- 2 cups medium or coarsely cracked bulgur*
- 1 1/2 cups water
- 1/2 cup plus 2 tablespoons fresh lemon juice
- 1/3 cup plus 2 tablespoons olive oil
- 6 tablespoons chopped fresh mint, divided
- 2 teaspoons coarse kosher salt, divided
- 20 cooked peeled deveined large shrimp with tails intact
- 3 plum tomatoes, seeded, coarsely chopped
- 1/2 cup finely chopped arugula
- 1/2 cup crumbled feta cheese (about 3 ounces)
- 2 green onions, chopped
- 1 garlic clove, minced
Pumpkin and Shrimp Bisque
By kathryns
1. Shrimp stock: Peel and devein shrimp, reserving the shells
- 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
Shrimp Burgers
By kathryns
untreated shrimp—those without added sodium or preservatives like sodium tripolyphosphate (StPP)
- TARTAR SAUCE
- ¾ cup mayonnaise
- 3 tablespoons finely chopped dill pickles plus 1 teaspoon brine
- 1 small shallot, minced
- 1 tablespoon capers, rinsed and chopped fine
- ¼ teaspoon pepper
- BURGERS
- 1 cup panko bread crumbs
- 1 ¼ pounds peeled and deveined large shrimp (26 to 30 per pound), tails removed
- 2 tablespoons mayonnaise
- ¼ teaspoon pepper
- ⅛ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 3 scallions, chopped fine
- 3 tablespoons vegetable oil
- 4 hamburger buns
- 4 leaves Bibb lettuce
Vietnamese Grilled Pork Patties with Rice Noodles and Salad (Bun Cha)
By kathryns
For a less spicy sauce, use only half the Thai chile
- Noodles and Salad
- 8 8 8 ounces rice vermicelli
- 1 1 1 head Boston lettuce (8 ounces), torn into bite-size pieces
- 1 1 1 English cucumber, peeled, quartered lengthwise, seeded, and sliced thin on bias
- 1 1 1 cup fresh cilantro leaves and stems
- 1 1 1 cup fresh mint leaves, torn if large
- Sauce
- 1 1 1 small Thai chile, stemmed and minced
- 3 3 3 tablespoons sugar
- 1 1 1 garlic clove, minced
- 2/3 2/3 2/3 cup hot water
- 5 5 5 tablespoons fish sauce
- 1/4 1/4 1/4 cup lime juice (2 limes)
- Pork Patties
- 1 1 1 large shallot, minced
- 1 1 1 tablespoon fish sauce
- 1-1/2 1-1/2 1-1/2 teaspoons sugar
- 1/2 1/2 1/2 teaspoon baking soda
- 1/2 1/2 1/2 teaspoon pepper
- 1 1 1 pound ground pork
Baked Orzo with Shrimp, Lemon and Feta
By kathryns
All sorts of ingredients— sun-dried tomatoes, olives, peas, or corn —can be added to this baked pasta for extra...
- 5 Tbs. olive oil, more for the dish
- 1 lb. shrimp (26 to 30 per lb.), peeled and deveined
- Kosher salt and freshly ground black pepper
- 1 large clove garlic, minced
- 5 oz. baby spinach
- 1 lb. orzo
- 6 oz. feta, crumbled (about 1-1/2 cups)
- 2 tsp. chopped fresh thyme
- Finely grated zest of 1 lemon
- 3/4 cup Panko
Orange Souffle Crepes - J Pepin
By kathryns
Crepes can be made and kept refrigerated several days in advance
- 2 TBS Butter
- 1 Cup all purpose flour
- 2 Eggs
- 2 tsp sugar
- Dash salt
- 1/4 Cup milk PLUS
- 1/4 Cup +/-milk
- For Souffle
- Butter to grease oven proof pan
- Granulated sugar (1 cup for filling and more for dusting baking pan)
- 5 egg whites
- 2 TBS orange zest
- Powdered sugar