Kathryns' profile page
Recipes
Cinnamon Ice Cream
By kathryns
Combine milk, 1 cup sugar, cream, cinnamon sticks, and salt in heavy large saucepan
- 3 cups whole milk
- 1 1/4 cups sugar
- 1 cup whipping cream
- 5 cinnamon sticks
- 1/8 teaspoon salt
- 12 large egg yolks
Corn Soufflé
By kathryns
It makes a great first course for dinner or accompaniment for grilled meat or fish
- 2 large or 3 smaller ears sweet corn, as young and fresh as possible, husked
- 1/2 cup diced Gruyère cheese
- 1/2 cup half-and-half
- 3 large eggs
- 2 tablespoons diced poblano or jalapeno pepper, or to taste
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh chives
- 1 tablespoon unsalted butter, for the soufflé molds
Roast Turkey with Corn Bread and Kale Stuffing and Paprika Pan Gravy
By kathryns
This is the buttered cheese-cloth method
- 2 large onions, chopped (about 4 cups)
- 4 ribs of celery, chopped
- 1 stick (1/2 cup) unsalted butter
- 1 large bunch of kale, stems discarded and the leaves rinsed well and chopped (about 10 cups) about 4 cups corn bread for stuffing or packaged corn bread stuffing
- 1 tablespoon crumbled dried sage
- 12 - to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making turkey giblet stock
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 2/3 cup turkey giblet stock or chicken broth
Oaxacan Gold
By kathryns
Can prepare and refrigerate in pitcher 3 days in advance
- Spicy Salt Rim Garnish:
- 1 large fresh pineapple, peeled, and cut into 1-inch thick slices
- 1 cup simple syrup
- 1/4 teaspoon Mexican vanilla
- 6 ounces Chichicapa Mezcal
- 3 ounces fresh lime juice
- 3 to 4 cups small ice cubes
- 6 dried morita chiles
- 1/4 cup kosher salt
- 1/2 lime to moisten the glass rims
Baked Stuffed French Toast
By kathryns
Better if you can let the bread soak overnight
- Unsalted butter, room temperature, for baking dish
- 1 14-inch loaf rustic bread, such as pane Pugliese, cut into 8 slices
- 8 thin slices ham, plus more for topping (optional)
- 8 ounces Gruyere, thinly sliced, plus more for topping (optional)
- 8 large eggs
- 2/3 cup whole milk
- Coarse salt and freshly ground pepper
- Pure maple syrup
Carrots Picante
By kathryns
cocktail side
- 1/4 C white vinegar
- 3/4 C water
- 6-8 cloves peeled garlic, slightly mashed
- 1 /2 tsp chili flakes
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2 tsp oregano
- 3 cloves
- 6-8 whole small dry chilies (i.e. Chili de Arbol)
- 1 tsp salt
- 1/4 tsp black peppercorns
- Pinch sugar
- 16 oz package of whole baby carrots, or 2 cups diagonally sliced carrots
Firecracker Shrimp Taquitos
By kathryns
These are deep-fried Suggested Sides: Peanut Sauce Asian Coleslaw
- 3 each Mission® Small/Fajita Super Soft Flour Tortillas, cut into 4 equal pieces
- 12 each Jumbo shrimp, peeled, deveined, tails intact
- 3 tbsp. Sriracha hot sauce
- 1 tbsp. Soy sauce
- 1 tsp. Toasted sesame oil
- 2 tbsp. Lime juice, fresh
- 1 tbsp. Honey
- 1/4 tsp. Salt
- 1/4 tsp. Ground black pepper
- 2 cups Frying oil
- Toothpicks, as needed
Corn and Scallion Chilaquiles
By kathryns
1. Preheat broiler with rack in top third of oven
- 1 tablespoon bacon fat or unsalted butter
- 6 scallions, white and pale-green parts only, finely chopped
- (about 1/4 cup)
- 1 tablespoon minced jalapeno chile (from 1/2 jalapeno)
- 2-1/2 cups fresh or leftover grilled corn kernels (from 3 to 4 ears)
- 1 teaspoon coarse salt
- 12 large eggs
- 3 cups broken tortilla chips, plus whole chips for serving
- 2-1/2 ounces cotija or any cheese, crumbled into large pieces or
- grated (about V. cup; optional)
- Cilantro sprigs, for garnish
- Avocado slices, for serving
- Cherry tomatoes, for serving
Kale and Chickpea Soup
By kathryns
Cook onion, garlic, bay leaf, salt, and pepper in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirrin...
- 1 medium onion, chopped (1 cup)
- 2 garlic cloves, chopped
- 1 Turkish or 1/2 California bay leaf
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 1 large boiling potato(3/4 lb), peeled and cut into 1/2-inch pieces
- 3/4 lb kale, stems and center ribs cut out and discarded, then leaves very finely chopped in a food processor (4 cups)
- 3 1/2 cups reduced-sodium chicken broth (28 fl oz)
- 2 cups water
- 1 (14-oz) can chickpeas, rinsed and drained
- 1/4 lb Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice (1 cup)
Red Pepper Blini with Creamed Corn and Smoked Salmon
By kathryns
In a small saucepan, combine the corn and 1/2 cup of the cream
- 1 cup corn kernels, thawed if frozen
- 1/2 cup plus 2 tablespoons heavy cream
- 6 tablespoons unsalted butter, 1 tablespoon melted
- 1 jarred red bell pepper, drained (2 ounces)
- 1 large egg, beaten
- 1/3 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3 ounces thinly sliced smoked salmon
- Crème fraîche, for serving
- 1 ounce American caviar (trout, paddlefish, salmon or whitefish)
- Snipped chives, for garnish