Kathryns' profile page
Recipes
Simple Fried Rice
By kathryns
by Pam Anderson
- 1 medium onion, halved from pole to pole; each half cut into 6 wedges
- 4 to 6 ounces meat of choice, cooked or raw, cut into bite-size pieces
- 4 to 6 ounces vegetable of choice, cooked or raw, cut into bite-size pieces
- 1 large garlic clove, minced
- 2 large eggs, beaten
- 4 tablespoons soy sauce
- 4 tablespoons vegetable oil
- 4 cups cooked rice
- 4 scallions, white and green parts, minced
Pepper-and-Spice-Rubbed Rib Eye Steaks
By kathryns
Marc Forgione. Steak stands at room temperature for 1 hour before it's cooked to medium-rare
- 1/4 cup coarsely ground pepper
- 2 tablespoons ground coriander
- 1-1/2 teaspoons light brown sugar
- 1-1/2 teaspoons sweet paprika
- 1-teaspoon dry mustard powder
- 1-teaspoon onion powder
- 1 teaspoon garlic powder
- Two 1-1/4-pound, bone-in rib eye steaks
- Kosher salt
- 2 tablespoons canola oil
Cauliflower Purée
By kathryns
by Ted Allen
- 1 head cauliflower, 2 to 2-1/2 pounds
- 3 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Flank Steak in Adobo
By kathryns
favorite store-bought brand is Frontera Tomatillo Salsa
- Adobo
- 1 ½ ounces dried ancho chiles, stemmed and seeded
- 1 ounce dried pasilla chilies, stemmed and seeded
- ¾ cup salsa verde (Frontera Tomatillo Salsa)
- ¾ cup chicken broth
- ½ cup orange juice
- ⅓ cup packed brown sugar
- ¼ cup lime juice (2 limes)
- 1 ½ teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- Flank Steak
- 2 ½—3 pounds flank steak, trimmed and cut into 1-1/2-inch cubes
- Salt and pepper
- 2 tablespoons vegetable oil
- 1 onion, chopped fine
- 8 garlic cloves, minced
- 1 tablespoon ground cumin
- 12 (8-inch) flour tortillas, warmed -handmade
- 4 ounces queso fresco, crumbled (1 cup)
- ½ cup coarsely chopped fresh cilantro
Kale, White Beans, Sausage, Ribs Stew
By kathryns
J. Pepin. Ribs should be cut in half crosswise so they are about 3 " long pieces
- carrots
- celery
- kale
- leeks
- onions
- kielbasa sausages
- jalapeño chiles
- baby back pork ribs
- hot Italian sausages
- dried lima beans
Salmon Fillets - Poached
By kathryns
Julia Child
- 1/3 c red or white wine vinegar
- 3 TB salt
- salmon fillets
Dutch Baby with Lemon Sugar
By kathryns
Put skillet on middle rack of oven and preheat oven to 450°F
- 1/3 cup sugar
- 2 teaspoon grated lemon zest
- 3 large eggs at room temperature 30 minutes
- 2/3 cup whole milk at room temperature
- 2/3 cup all-purpose flour
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon cinnamon
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon salt
- 1/2 stick unsalted butter, cut into pieces
- Equipment: a 10-inch cast-iron skillet
- Accompaniment: lemon wedges
Salt-Roasted Bass
By kathryns
Preheat oven to 400 degrees
- 6 large egg whites
- 3 cups coarse salt
- 1 whole black bass or striped, or branzino or other light white fish (2 1/2 pounds), scaled and cleaned
- Freshly ground pepper
- 1 lemon, thinly sliced
- 6 sprigs fresh thyme
Joe's Special
By kathryns
The people who count such things say that scrambles now outrank all other egg preparations in America's affections
- 6 large eggs
- Splash or two of Tabasco or other hot pepper sauce
- 1 teaspoon salt or more to taste
- 1/2 teaspoon dried basil or oregano
- 1/2 teaspoon freshly milled black pepper or more to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 1/2 pound lean freshly ground beef, preferably chili grind (a bit coarser than hamburger grind)
- 3/4 to 1 pound fresh spinach, preferably the crinkly savoy variety, trimmed of stems and chopped, or one 10-ounce package frozen chopped spinach, thawed and drained
Stone Fruit Upside-down Cakes/Mini-Cakes
By kathryns
Use muffin tins to make individual cakes
- For the Fruit Enhancer
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 tablespoons maple syrup
- 1 teaspoon dark rum
- 2 cups light-brown sugar, packed
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coarse salt
- For the Cake
- 2 1/2 pounds nectarines, plums, or apricots, about 10 to 15
- 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 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 1 3/4 cups sugar, plus more for sprinkling fruit
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk