Kathryns' profile page
Recipes
Sweet Potato Biscuits
By kathryns
Make Ahead: The sweet potato biscuits can be made early in the day and reheated in a 350° oven
- 1 cup chilled sweet potato puree (see Note)
- 3/4 cup chilled buttermilk
- 2 1/4 cups all-purpose flour
- 2 tablespoons light brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 stick cold unsalted butter, cut into cubes, plus 1 tablespoon melted butter, for brushing
Wild Rice, Fruit, and Pecan Stuffing
By kathryns
DO AHEAD: Can be made 1 day ahead
- 1 1/2 tablespoons olive oil
- 3 large celery stalks, finely chopped
- 1 cup finely chopped onion
- 1 garlic clove, thinly sliced
- 1 1/2 cups wild rice
- 2 cups low-salt chicken or turkey broth
- 1 bay leaf
- 1 teaspoon kosher salt plus more
- 3/4 cup (3 ounces) pecans
- 1/2 cup dried cranberries
- 1/4 cup (about 3 ounces) dried apricots, coarsely chopped
- 1/4 cup (about 2 1/2 ounces) golden raisins
- Freshly ground black pepper
- 1/2 cup (about 4 ounces) fresh cranberries, thinly sliced
- 1 1/2 cups thinly sliced small celery stalks (from celery heart)
- 1/2 cup celery leaves from celery heart, coarsely chopped
Clams (Cockles) with Beans and Cherry Tomatoes in Garlic Broth
By kathryns
The cooked beans can be refrigerated for 2 days
- 1 cup dried cranberry or borlotti beans (6 ounces)
- 2 tablespoons extra-virgin olive oil
- 7 garlic cloves, thinly sliced
- 2 shallots, finely chopped
- 1/2 pound yellow cherry tomatoes, halved
- Kosher salt
- Pepper
- 1/2 cup dry white wine
- 1 cup low-sodium chicken broth
- 3 pounds cockles, rinsed
- 1/2 cup coarsely chopped parsley
Penne with Tomatoes and Parsley Breadcrumbs
By kathryns
"For a weeknight, start the tomatoes marinating before you go to work"
- 3-1/2 pounds ripe tomatoes (preferably heirloom), cut into 1-inch pieces
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- 1 teaspoon finely grated garlic (from about 2 cloves)
- Coarse salt and freshly ground pepper
- 2-1/2 cups coarse fresh breadcrumbs
- 1/2 cup packed fresh flat-leaf parsley leaves (more or less as desired)
- 1 pound penne
- 2 to 3 ounces Parmesan cheese, shaved, for serving
Shrimp Taco Bites
By kathryns
The combination of the creamy avocado, smoky sour cream and the zippy chili-lime shrimps on top of that crunchy lit...
- 24 large raw shrimps, peels and tails removed
- non-stick cooking spray or olive oil spray
- 1 tsp salt, divided
- 1 tsp grated lime zest, + juice 1 tbsp lime juice
- 2 tsp chili powder
- 1 large California Avocado, diced
- 1/3 cup sour cream
- 1 tsp chipotle chilies in adobo sauce, finely minced
- 2 tbsp freshly chopped cilantro
- 24 tortilla chip scoops
Thai Pumpkin Soup
By kathryns
Option: If you want to start with raw pumpkin, get two small 3 pound pumpkins, peel them, seed them, cut them into...
- 2 tablespoons red curry paste
- 2 cups chicken broth or vegetable broth
- 1 (14-ounce) can coconut milk
- 2 (15-ounce) cans pumpkin purée or 4 cups homemade pumpkin purée
- 2 tablespoons fish sauce or soy sauce
- 2 tablespoons palm sugar or brown sugar
- 2 tablespoons lime juice (juice of 1 lime)
Hamburger - Home Ground
By kathryns
This recipe requires freezing the meat twice, for a total of 65 to 80 minutes, before grilling
- 1 1/2 pounds sirloin steak tips, trimmed and cut into 1/2-inch chunks
- 4 tablespoons unsalted butter, cut into 1/4-inch pieces
- Kosher salt and pepper
- 1 (13 by 9-inch) disposable aluminum pan (if using charcoal)
- 4 hamburger buns
New Orleans Barbecue Shrimp
By kathryns
Light- or medium-bodied beers work best here
- 2 pounds extra-large shrimp (21-25 per pound, see note)
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2 tablespoons vegetable oil
- 6 tablespoons unsalted butter, cut into 6 pieces
- 2 teaspoons all-purpose flour
- 1 teaspoon tomato paste
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon dried oregano
- 3 garlic cloves, minced
- 3/4 cup bottled clam juice
- 1/2 cup beer
- 1 tablespoon Worcestershire sauce
Oyster-Cornbread Stuffing
By kathryns
Preheat oven to 350°. Combine broth, sage sprig, and rosemary sprig in a small saucepan; bring to a boil
- 2 cups low-salt chicken broth
- 1 sprig sage plus 1 tablespoon thinly sliced sage leaves
- 1 sprig rosemary
- 1 pound breakfast sausage, casings removed
- 1/4 cup (1/2 stick) unsalted butter
- 2 medium onions, finely chopped
- 1 1/2 cups finely chopped celery
- 1/4 cup finely chopped flat-leaf parsley
- 2 tablespoons finely chopped fresh thyme
- Kosher salt, freshly ground pepper
- 4 dozen small shucked oysters in their liquor (about 1 cup liquor)
- 4 large eggs, whisked
- 12 cups savory (not sweet) cornbread cut into 3/4" cubes, stale or toasted in a 300° oven until dry
Kale Salad with Garlicky Panko
By kathryns
With fried eggs on top, can be complete meal
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1 garlic clove, thinly sliced
- 1/2 cup panko
- Kosher salt
- Pepper
- 1 bunch curly kale
- 1/4 cup rice vinegar
- 3 ounces feta cheese, crumbled
- 6 fried eggs (optional)