Kathryns' profile page
Recipes
Braised Pork Loin with Prunes
By kathryns
Heat 2 tablespoons oil in 5-quart pot over moderate heat until hot but not smoking, then cook onions, garlic, 1/2 t...
- 1/4 cup olive oil
- 2 lb onions (6 to 8 medium), halved lengthwise, then thinly sliced lengthwise
- 1 head of garlic, cloves separated and peeled
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 2 cups pitted prunes (14 oz)
- 1 cup Armagnac
- 1 (3- to 3 1/2-lb) boneless center-cut pork loin roast (3 to 4 inches in diameter), tied
- 10 fresh parsley stems
- 2 large fresh thyme sprigs
- 1 large fresh sage sprig
- 1 California bay leaf or 2 Turkish
- 1/4 teaspoon black peppercorns
- 2 whole cloves
- 1/3 cup Dijon mustard
- 1/3 cup packed light brown sugar
- 1 cup dry white wine
- 1 cup reduced-sodium chicken broth (8 fl oz)
- 2 to 3 tablespoons red-wine vinegar
Weeknight Roast Chicken
By kathryns
ATK Recipe "For a 3-1/2 to 4-pound chicken
- 1 TB kosher salt
- 1/2 tsp pepper
- 1 3-1/2 to 4-lb whole chicken, giblets discarded
- 1 TB olive oil
Lamb Burgers - Open-Face with Mint Yogurt Sauce
By kathryns
Can be grilled in a hot lightly oiled well-seasoned large ridged grill pan over moderately high heat, turning over ...
- 1 cup plain yogurt
- 1 cup loosely packed whole fresh mint leaves plus 2 tablespoons minced
- 1 teaspoon fresh lemon juice
- 1 garlic clove, halved lengthwise
- 1 1/2 lb ground lamb (not lean)
- 1/3 cup minced fresh parsley
- 1/4 cup minced onion
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground allspice
- 4 (1/2-inch-thick) slices country-style bread (from a crusty round loaf; preferably 6 inches in diameter)
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 2 oz mesclun (3 cups)
Bouillabaisse Style Fish Stew
By kathryns
Recipe includes home-made fish stock
- Fish and Shellfish Marinade:
- 8 ounces shell-on shrimp (small) (41/45), peeled and shells reserved for fish stock
- 2 lbs mussels
- 8 ounces large sea scallops, side muscles removed and each scallop halved
- 1-1/2 pounds snapper or tilapia, cut into 1- to 1-1/2-inch cubes
- 2 teaspoons sea salt or table salt
- 1/4 teaspoon red pepper flakes
- 3 cloves garlic, minced or pressed through garlic press
- 1/2 teaspoon saffron threads
- 1/3 cup shredded fresh basil leaves
- 4 tablespoons olive oil
- 3 tablespoons Pernod
- Fish Stock
- 1 bulb fennel, chopped medium (about 2 cups)
- 1 large carrot, chopped medium (about 1 cup)
- 2 medium onions, chopped medium (about 2 cups)
- 4 tablespoons olive oil
- 3 garlic heads, outer papery skin removed, but heads intact
- 1 bottle dry white wine (750ml) (preferably white Côtes de Provence)
- 2 (28-ounce) cans diced tomatoes with juice
- 2 large leeks (white and green parts included), split lengthwise, then chopped, washed thoroughly, and drained (about 4 cups)
- 3 pounds fish frames, gills removed and discarded, frames rinsed and cut into 6-inch pieces
- Reserved shrimp shells
- 1 bunch fresh parsley leaves, stems only
- 5 sprigs fresh thyme
- 2 bay leaves
- 2 teaspoons whole black peppercorns
- 2 teaspoons sea salt or table salt
- Orange zest from two oranges, removed in large strips with vegetable peeler
- 1/2 teaspoon saffron threads
- ROUILLE:
- 1 large red bell pepper (about 9 ounces), roasted, peeled, seeded, and cut into large pieces (about 2/3 cup)
- 2 ounces country-style French bread, trimmed of crust and cut into large cubes (about 2 cups)
- 2 medium cloves garlic, minced finely or pressed through garlic press (about 2 teaspoons)
- 1/8 teaspoon cayenne pepper
- 1/2 cup olive oil
- Table salt
- GRILLED BREAD SLICES:
- 1 loaf country-style French bread (about 1 pound), cut into ten 1/2-inch thick slices (remainder reserved for Rouille if using for bouillabaisse)
- 6 medium cloves garlic, peeled and halved
- 3 tablespoons olive oil
Fig and Lemon Tart
By kathryns
If making ahead, bake crust and filling, let cool, cover, and chill up to 1 day
- CRUST:
- 1-1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup (1/4 lb.) butter or margarine
- 1/2 teaspoon grated lemon peel
- 1 large egg yolk
- FILLING:
- 3 large eggs
- 1/2 cup granulated sugar
- 1 lemon, sliced, ends and seeds discarded
- 1 tablespoon all-purpose flour
- 1/4 cup (1/8 lb.) butter or margarine,in chunks
- TOPPING:
- 4 to 6 cups ripe figs, rinsed and stems trimmed
- 1 to 2 tablespoons lemon juice
- powdered sugar
Chicken Kabsa
By kathryns
served with fried almonds and raisins, parsley sprigs, and a citrusy yogurt sauce; rinse rice well and soak 45 min
- For the Chicken
- 6 bone-in, skin-on chicken thighs, plus 6 chicken drumsticks
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 3 cloves garlic, smashed and chopped
- 2 teaspoons minced fresh ginger
- 1/2 cup grated carrot (about 1 medium carrot)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 2 tomatoes, chopped
- 2 tablespoons tomato paste
- 3 strips orange zest, plus juice of 1 orange
- 3 cups homemade or store-bought low-sodium chicken stock
- 5 cardamom pods, crushed
- 4 whole cloves
- 2 cinnamon sticks
- 2 bay leaves
- 1 1/2 cups basmati rice, washed until water is clear then soaked in water to cover for 45 minutes
- 2 cups safflower oil
- 1/2 cup whole blanched almonds
- 1/2 cup golden raisins
- 1/2 cup curly parsley sprigs, for garnish
- For the Lemon Yogurt Sauce
- 1-1/2 cups plain whole-milk yogurt or labneh
- Zest and juice of 1 lemon
- 2 tablespoons chopped fresh curly parsley
- Pinch of cayenne pepper
- Kosher salt
Harissa
By kathryns
with roasted potatoes, or Greek yoghurt, or dipping sauce (with mayo etc
- 4 dried New Mexico chilies, stemmed, seeded and torn into rough pieces
- ½ cup neutral oil, such as canola, rice bran or grapeseed
- 6 large garlic cloves
- 1 teaspoon caraway seeds
- 1 teaspoon cumin seeds
- 1 cup drained roasted red peppers, patted dry
- ½ cup drained oil-packed sun-dried tomatoes, patted dry
- 1 tablespoon white balsamic vinegar
- Kosher salt
- Cayenne pepper
Shrimp Spring Rolls with Hoisin Dipping Sauce
By kathryns
For extra crunch, add a few strips of cucumber or bell pepper before rolling these up
- 1/4 1/4 1/4 cup seasoned rice vinegar
- 4 4 4 teaspoons hoisin sauce
- 1 1 1 tablespoon minced peeled fresh ginger
- 2 2 2 teaspoons chili-garlic sauce
- 4 4 8-inch-diameter 8-inch-diameter rice paper rounds
- 2 2/3 2 2/3 2/3 cups coleslaw mix (shredded cabbage and carrots)
- 4 4 4 tablespoons chopped fresh cilantro
- 8 8 8 teaspoons chopped fresh mint
- 8 8 8 cooked peeled deveined medium shrimp, halved horizontally
Mollet Eggs Florentine
By kathryns
Mollet, which means “soft” in French, refers to eggs that are cooked in water in the shells for a longer period...
- 8 large eggs, preferably organic
- SPINACH
- 2 pounds spinach
- 3 tablespoons unsalted butter
- 2 teaspoons salt
- 1/2 teaspoons freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 3 tablespoons grated Gruyère or Emmenthaler cheese
- MORNAY SAUCE
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 1 large egg yolk
- 1 1/2 tablespoons freshly grated Parmesan cheese
Potatoes, Roasted Salt-and-Vinegar
By kathryns
Red potatoes approx. 2" x 1" in size
- 6 tablespoons olive oil
- 2 pounds small red potatoes
- 1-1/4 cups salt
- 3 tablespoons malt vinegar
- Pepper