Kathryns' profile page
Recipes
Thai-Style Chicken with Basil
By kathryns
For a very mild version of the dish, remove the seeds and ribs from the chiles
- 2 cups fresh basil leaves, tightly packed
- 3 medium garlic cloves, peeled
- 6 green or red Thai chiles, stemmed (see note)
- 2 tablespoons fish sauce, plus extra for serving (see note)
- 1 tablespoon oyster sauce
- 1 teaspoon white vinegar, plus extra for serving (see note)
- 1 tablespoon sugar, plus extra for serving (see note)
- 1 ½ pounds boneless, skinless chicken breast, cut into 2-inch pieces
- 3 medium shallots, peeled and thinly sliced (about 3/4 cup)
- 2 tablespoons vegetable oil
- red pepper flakes, for serving (see note)
Candied Cranberries
By kathryns
Needs to rest overnight; can be prepared 3 days ahead
- 1 cup sugar
- 2 tablespoons water
- 1/2 cup cranberries
Shrimp and Noodle Stir Fry
By kathryns
Soak noodles in cold water to cover 15 minutes
- 6 ounces bean thread noodles (preferably 1/8 to 1/4 inch wide)
- 3 tablespoons peanut or vegetable oil
- 1 medium onion, thinly sliced
- 1 teaspoon minced peeled fresh ginger
- 1/2 teaspoon dried hot red pepper flakes
- 12 fresh shiitake mushrooms, coarse stems removed and caps halved
- 4 heads baby bok choy (1pound total), leaves removed and bulb cut into thin wedges
- 4 scallions, cut diagonally into 1-inch pieces
- 1 pound large shrimp, shelled
- 2 cups chicken broth
- 2 garlic cloves, minced
- 1 tablespoon Asian sesame oil
- 1 small jícama (1 pound), peeled and cut into 2-inch-long julienne
- 1/2 cup fresh cilantro leaves
- Accompaniment: lime wedges
Vietnamese Meatball and Watercress Soup (Canh)
By kathryns
look for “live” watercress, which is packaged with its roots attached
- 1 pound ground pork
- 6 scallions, white parts finely chopped, green parts thinly sliced
- 1 large egg white, lightly beaten
- 3 tablespoons fish sauce, divided
- 4 teaspoons grated fresh ginger, divided
- Kosher salt and ground white pepper
- 2 tablespoons grapeseed oil
- 1 medium yellow onion, chopped
- 4 medium garlic cloves, thinly sliced
- 2 quarts low-sodium chicken broth (8 cups)
- 1 bunch watercress, cut into 1½-inch lengths (4 cups lightly packed)
- 2 tablespoons lime juice (1 or 2 limes)
Chocolate Layer (Birthday) Cake
By kathryns
Orange curd can be made a week in advance; perhaps cake can be made day ahead, cooled, wrapped in plastic and refri...
- For the Frosting:
- 16 ounces semisweet chocolate, very finely chopped
- 2 2/3 cups heavy cream
- 1 teaspoon light corn syrup
- For the Cake:
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 1 1/2 cups all-purpose flour, plus more for pans
- 1 1/2 cups cake flour, not self-rising
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 3/4 cups sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk
- For the Orange Curd:
- 12 large egg yolks
- Zest of 2 oranges
- 1/4 cup plus 2 tablespoons freshly squeezed orange juice
- 1/2 cup plus 1 tablespoon freshly squeezed lemon juice
- 1 1/2 cups sugar
- 1/4 teaspoon coarse salt
- 1 cup (2 sticks), plus 5 tablespoons unsalted butter, cold, cut into small pieces
Oven-Dried Tomatoes, Feta, Peppers
By kathryns
beautiful red-green-white presentation
- Oven-dried Roma tomatoes
- Feta Cheese
- Sautéed piquito peppers
- chopped mint
- chopped oregano
- olive oil drizzle
Lobster Bisque
By kathryns
Can be prepared up to 1 day ahead (before adding cream
- 2 1-pound live lobsters, boiled
- 2 tablespoons olive oil
- 1 onion, sliced
- 1 large celery stalk, sliced
- 1 small carrot, sliced
- 1 garlic head, cut in half crosswise
- 1 tomato, sliced
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh thyme
- 2 bay leaves
- 8 whole black peppercorns
- 1/2 cup brandy
- 1/2 cup dry Sherry
- 4 cups fish stock or bottled clam juice
- 1/4 cup tomato paste
- 1/2 cup whipping cream
- 2 teaspoons cornstarch
- 1 tablespoon water
Zeppole - Traditional St. Joseph's Ricotta Cream Puffs
By kathryns
Number of zeppole depends on size
- Zeppole:
- For the Filling
- 3 cups fresh ricotta , (preferably water buffalo)
- 1/2 cup confectioners' sugar
- 1/4 cup candied orange peel, finely diced
- 1/4 cup candied lemon peel, finely diced
- 1/4 cup bittersweet chocolate chips,chopped in small pieces
- 3 tablespoons Grand Marnier, or other orange flavored liquor
- 2 cups plus 1/2 tablespoon bread flour
- 1/2 cup plus 1/2 tablespoon whole milk
- 3 tablespoons sugar
- 1 teaspoon orange peel, grated
- 1 teaspoon lemon peel, grated
- 1-1/2 teaspoons lemon zest
- 1-3/4 teaspoon active dry yeast (from 1 envelope)
- 3/4 teaspoon fine sea salt
- 2 large eggs
- 3/4 cup (1 1/2 stick) unsalted butter, room temperature, cut into cubes
- Vegetable oil (for deep-frying)
- Powdered sugar
Green Tomato Soup
By kathryns
Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook ham, stirring occasion...
- 2 tablespoons extra-virgin olive oil
- 2 oz thinly sliced Black Forest ham, chopped (1/2 cup)
- or SMOKED SAUSAGE
- 1 1/2 cups thinly sliced scallions (from 1 bunch)
- 1 tablespoon chopped garlic (2 cloves)
- 1 Turkish or 1/2 California bay leaf
- 2 lb green unripe tomatoes, chopped
- 1 can garbanzo beans
- 1 cup low-sodium chicken broth
- 2 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Garnish: sour cream (optional)
Raviolo with Egg Yolk Truffle Butter
By kathryns
Recipe depends upon having a lump of homemade pasta dough ready to roll out
- 1 bunch spinach, washed well and dried
- 3 1/2 tablespoons unsalted butter
- 1/2 cup fresh ricotta cheese
- 3 ounces freshly grated Parmigiano-Reggiano cheese
- 4 large egg yolks
- Pinch of freshly grated nutmeg
- Freshly ground white pepper
- Coarse salt
- Pasta Dough