Kathryns' profile page
Recipes
Alsatian Meat Pie
By kathryns
Hubert keller; can prepare and refrigerate 1 or 2 (2) days ahead
- 2 sheets frozen puff pastry
- 5 ounces brioche bread, diced
- 1⁄2 cup milk
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 lbs ground pork
- 1⁄4 cup chopped parsley
- 3 sprigs fresh thyme
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon ground nutmeg
- 3 eggs, divided
- 2 tablespoons olive oil
- 1 1⁄2 teaspoons salt
- 1 teaspoon fresh ground pepper
Spicy Balinese Roasted Chicken
By kathryns
1. Combine the garlic, ginger, shallots, chiles, and turmeric in a food processor and pulse until the mixture is fi...
- 10 medium cloves garlic, peeled and halved
- One 2-inch piece fresh ginger, peeled and coarsely chopped
- 3/4 cup coarsely chopped shallots
- 3 small red Thai chiles or serranos, coarsely chopped
- 2 tsp. ground turmeric
- 2 Tbs. coconut oil
- 6 chicken thighs (about 1-1/2 lb.)
- 6 chicken drumsticks (about 1-1/2 lb.)
- 4 medium limes, quartered
- 6 fresh wild lime leaves
- Kosher salt and freshly ground black pepper
- Fresh parsley leaves for garnish
Porchetta
By kathryns
The porchetta needs to be refrigerated for 6 to 24 hours once it is rubbed with the paste, but it is best when it s...
- 3 tablespoons fennel seeds
- ½ cup fresh rosemary leaves (2 bunches)
- ¼ cup fresh thyme leaves (2 bunches)
- 12 garlic cloves, peeled
- Kosher salt and pepper
- ½ cup extra-virgin olive oil
- 1 (5- to 6-pound) boneless pork butt roast, trimmed
- ¼ teaspoon baking soda
Inside-Out Eggplant Parmigiana
By kathryns
In the waste-not mentality of Italian cucina povera, panfried patties made with eggs and bread crumbs are a great u...
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 (14-ounce) can whole tomatoes in juice
- 1/2 cup water
- 1/2 teaspoon sugar
- 3 tablespoons finely chopped basil
- 2 (1-pound) eggplants
- 6 tablespoons olive oil, divided, plus additional for drizzling
- 3/4 cup plain dry bread crumbs
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 cup finely chopped flat-leaf parsley
- 2 garlic cloves, minced, divided
- 6 large eggs, lightly beaten
- 1/2 cup water
- 1/4 teaspoon hot red-pepper flakes
- 1/2 pound arugula, coarse stems discarded, coarsely chopped
- 1 cup packed basil leaves, coarsely chopped
- 1/2 pound cold fresh mozzarella, ends trimmed and remainder cut into 4 (1/2-inch-thick) slices
Cold Pea Soup with Herbed Oil Swirl
By kathryns
The soup can be made and chilled for up to 2 days
- 3 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 1/2 teaspoons kosher salt, plus more to taste
- 2 (16-ounce) bags frozen sweet peas (6 cups)
- 1 cup plain Greek yogurt
- Freshly ground black pepper
- Herbed Olive Oil - 1-1/2 cups
- 3 cups (packed) fresh parsley leaves (about 1 bunch)
- 2 cups (packed) fresh mint leaves (about 2/3 of a bunch)
- 1 tablespoon finely grated lemon zest (from about 2 lemons)
- 1 1/4 cups extra-virgin olive oil
- 1/2 teaspoon kosher salt
Roasted Poblano and Black Bean Enchiladas
By kathryns
Serve with sour cream, diced avocado, sliced radishes, shredded romaine lettuce, and lime wedges
- 1 pound tomatillos, husks and stems removed, rinsed well, dried, and halved
- 4 poblano chiles, halved, stemmed, and seeded
- 1 teaspoon plus ¼ cup vegetable oil
- 2 onions, chopped fine
- 1 cup fresh cilantro leaves
- ⅓ cup vegetable broth
- ¼ cup heavy cream
- 4 garlic cloves, minced
- 1 tablespoon lime juice
- 1 teaspoon sugar
- Salt and pepper
- 1 teaspoon chili powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 (15-ounce) can black beans, rinsed, half of beans mashed smooth
- 8 ounces Monterey Jack cheese, shredded (2 cups)
- 12 (6-inch) corn tortillas
Mexican Lime Soup
By kathryns
1. Heat oil in heavy large pot over medium heat
- 2 tablespoons olive oil
- 6 garlic cloves, sliced
- 6 small skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
- 1 1/2 teaspoons dried oregano
- 9 cups canned low-salt chicken broth
- 1/3 cup fresh lime juice
- 1 1/2 cups coarsely crushed tortilla chips
- 2 avocados, peeled, pitted, diced
- 3 tomatoes, chopped
- 3 green onions, sliced
- Chopped fresh cilantro
- Minced jalapeño chilies
- Lime slices
Asparagus Tempura
By kathryns
In a large saucepan, heat 1 inch of vegetable oil to 350°
- Vegetable oil, for frying
- 1 cup rice flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon canola oil
- 1 cup club soda
- Salt
- 24 thin asparagus spears (about 9 ounces), tough bottoms trimmed
- Lemon wedges or prepared ponzu sauce, for serving
Chicken in an Herb Garden
By kathryns
l. Season the chicken breasts with salt and pepper
- 4 skinless, boneless chicken breasts (2 lbs.), pounded 1/4 inch thick
- Salt and pepper
- 2-1/2 cups white wine vinegar
- 1 cup extra-virgin Olive oil
- 1 cup finely chopped mixed herbs, such as parsley, tarragon, basil, thyme, rosemary, sage and mint
- Crusty bread, for serving
French Apple Tart
By kathryns
1. For the crust: Heat oven to 350°F
- Crust
- 1-1/3 cups all-purpose flour
- 5 tablespoons sugar
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter, melted
- Filling
- 10 Golden Delicious apples (8 ounces each), peeled, cored
- 3 tablespoons unsalted butter
- 1 tablespoon water
- 1/2 cup apricot preserves
- 1/4 teaspoon salt