Kathryns' profile page
Recipes
Corn on the Cob with Cheese and Lime
By kathryns
Prepare grill. Soak corn in husks in cold water 10 minutes
- 4 ears of corn in the husk
- 1/4 cup mayonnaise
- 1/8 teaspoon cayenne, or to taste
- 3/4 cup shredded cotija or feta
- Accompaniment: lime wedges
Spring Pea Soup with Grilled Ham and Cheese
By kathryns
1. In a saute pan over med heat, warm 2 TB oil
- SOUP:
- 4 TB olive oil
- 2 shallots, thinly sliced
- 1 garlic clove, minced
- 1 lb fresh or frozen peas, blanched
- 2 c vegetable stock
- 20 mint leaves, plus slivered mint for garnish
- Kosher s & p
- GRILLED HAM & CHEESE:
- 8 slices country-style bread, each 1/2" thick
- 2 TB Dijon mustard
- 8 oz thinly sliced Black Forest Ham
- 5 oz grated Gruyere cheese
- Creme fraiche for serving
Creme Caramel
By kathryns
This makes 2? Charlotte molds, 4 c each, about 5" deep which should be inverted onto a cake stand to serve in wedg...
- For the Caramel
- 1 cup sugar
- For the Custard
- 2-1/2 cups heavy cream
- 2-1/2 cups milk
- 1 vanilla bean, split and scraped or 1 teaspoon pure vanilla extract
- 1 cup sugar
- 6 large eggs
- 6 large egg yolks
Crunchy Baked Pork Chops
By kathryns
If using enhanced pork, eliminate the brining in step 1 (see related How To Cook)
- Table salt
- 4 center-cut boneless pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat
- 4 slices hearty white sandwich bread, torn into 1-inch pieces
- 1 small minced shallot (about 2 tablespoons)
- 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
- 2 tablespoons vegetable oil
- Ground black pepper
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon minced fresh thyme leaves
- 2 tablespoons minced fresh parsley leaves
- 1/4 cup unbleached all-purpose flour plus 6 tablespoons
- 3 large egg whites
- 3 tablespoons Dijon mustard
- Lemon wedges
Grilled Asparagus with Creamy Pasilla Chile
By kathryns
from Rick Bayliss
- 2 tablespoons olive oil (plus a little more for the pasilla and asparagus)
- 1 medium onion, sliced ¼-inch thick
- 4 garlic cloves, peeled and finely chopped
- 3 dried pasilla (negro) chile, stemmed and seeded
- 1/2 cup Mexican crema or crème fraiche
- Salt
- 1 teaspoon balsamic or other vinegar
- 1 lb asparagus
Beef and Napa Cabbage Stir-Fry
By kathryns
Can successfully use skirt steak, lightly frozen, and sliced thin, in place of flank steak
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar (not seasoned)
- 2 teaspoons oyster sauce
- 1 tablespoon cornstarch
- 1 pound flank steak
- 3 tablespoons vegetable oil, divided
- 3 garlic cloves, smashed
- 1 (1-inch) piece peeled ginger, cut into 1/4-inch-thick slices
- 1 pound Napa cabbage, leaves and stems separated if desired, then cut into 1 1/2-inch pieces
- Equipment: a well-seasoned 14-inch flat-bottomed wok
- Garnish: chopped scallion
Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage
By kathryns
by Shelley Wiseman
- 3 large garlic cloves
- 1/4 cup olive oil
- 2 1/2 pounds sweet potatoes, peeled and sliced into 1/2-inch-thick rounds
- 1/3 cup olive oil
- 24 sage leaves
Roasted Acorn Squash with Chile Vinaigrette
By kathryns
Put oven racks in upper and lower thirds of oven and preheat oven to 450F
- 2 (1 1/2 - to 1 3/4-lb) acorn squash
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 6 tablespoons olive oil
- 1 garlic clove
- 1 1/2 tablespoons fresh lime juice, or to taste
- 1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
- 2 tablespoons chopped fresh cilantro
Sauteed Parsnips and Carrots with Honey and Rosemary
By kathryns
Molly Stevens
- 2 tablespoons extra-virgin olive oil
- 1 pound carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks
- 1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
- Coarse kosher salt
- 2 tablespoons (1/4 stick) butter
- 1 tablespoon chopped fresh rosemary
- 1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)
Striped Bass - Nage Courte of
By kathryns
Essential Pepin. Refined, delicate preparation
- 4 strips lemon zest, removed with a vegetable peeler
- 1 leek (about 5 ounces), trimmed (leaving some green), split, washed, and cut into julienne strips (about 2 cups)
- 1 large carrot, peeled and cut into julienne strips (about 1 cup)
- 1/2 cup coarsely chopped celery
- 1 small red onion, thinly sliced (1 cup)
- 5 garlic cloves, thinly sliced (1 1/2 tablespoons)
- 3/4 cup water
- 3/4 cup dry white wine
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 4 skin-on striped bass fillets (about 6 ounces each)
- 1/4 teaspoon freshly ground black pepper