Kathryns' profile page
Recipes
Brown-Butter Cookies
By kathryns
When Martha made these cookies on Martha Bakes, she wrapped the log of dough in parchment paper and slipped the wra...
- 15 tablespoons unsalted butter, cut into pieces
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 egg white, lightly beaten
- 1/3 cup sanding sugar
Memphis Dry Rub
By kathryns
Makes about 1/2 c. - enough for several applications
- 1/4 c paprika
- 1 TB firmly packed dark brown sugar
- 1 TB granulated sugar
- 2 tsp salt
- 1 tsp celery salt
- 1 tsp pepper
- 2 tsp cayenne, or to taste
- 1 tsp dry mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp ground sage
- 1 tsp ground oregano
Baked Grits and Eggs
By kathryns
1 Preheat oven to 400°. Brush four 8-ounce ramekins or other small ovenproof dishes with oil
- olive oil, for brushing
- 3/4 cup instant grits
- 1 cup baby arugula
- 1/4 cup grated cheddar (2 ounces), divided
- salt and pepper
- 4 large eggs
Crab Cakes with Imperial Sauce
By kathryns
1. Combine mayonnaise, lemon juice, Worcestershire, hot sauce, and Old Bay in large bowl
- 1-1/4 cups mayonnaise
- 1/4 cup juice from 2 lemons
- 1 tablespoon Worcestershire sauce
- 2 teaspoons hot sauce
- 1/2 teaspoon Old Bay seasoning
- 1-1/2 pounds crabmeat, picked over for shells
- 1-1/4 cups Saltine crackers (1 sleeve)
- 4 scallions, minced
- 4 tablespoons vegetable oil
Croissant Dough
By kathryns
Martha Stewart: use for Croissants, Almond Croissants, Pain au Chocolate, Ham & Cheese Hors d'oeuvres, Pain au Ra...
- 1/4 cup plus 2 tablespoons warm water (100 degrees to 110 degrees)
- 0.6 ounces (17 grams) fresh yeast
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 1/3 cups lukewarm milk
- 3 1/2 cups plus 1 tablespoon all-purpose flour, plus more as needed
- 1/4 cup vegetable oil
- 14 ounces European-style unsalted butter
Lemon-Buttermilk Bundt Cake
By kathryns
Cake can be made 2 days ahead
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour plus more for pan
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 2 1/2 cups sugar
- Finely grated zest of 8 lemons (about 1/2 cup)
- 4 large eggs
- 1 cup buttermilk
- 3/4 cup apricot or peach preserves
- 1/4 cup fresh lemon juice
- Special equipment: A 12-cup Bundt pan
Larb - Lamb or Beef
By kathryns
Can use tender cabbage leaves instead of butter lettuce; can also omit rice
- 1 lemongrass stalk
- 4 garlic cloves
- 1/2 bunch cilantro, stems and leaves separated, stems coarsely chopped, plus sprigs for serving
- 1 large shallot, coarsely chopped
- 4 red Thai chiles, divided
- 1/2 cup salted, roasted peanuts
- 3 tablespoons fresh lime juice
- 1 tablespoon (or more) fish sauce
- 1-1/2 teaspoons demerara sugar or dark brown sugar
- 2 tablespoons vegetable oil
- 1 10% ground lamb (at least 10% fat)
- Cooked white rice, Bibb lettuce leaves, sliced cucumber, lime wedges, and mint sprigs (for serving)
Tortellini and Vegetable Soup
By kathryns
Sauté the vegetables: In a soup pot over medium-high heat, warm the 2 Tbs
- 2 Tbs. olive oil, plus more for drizzling
- 2 carrots, halved lengthwise and thinly sliced
- 2 celery stalks, thinly sliced
- 2 zucchini, halved lengthwise and thinly sliced
- Salt and freshly ground pepper, to taste
- 6 cups chicken or vegetable broth
- 1 lb. fresh cheese tortellini
- 2 plum tomatoes, chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup grated Parmigiano-Reggiano cheese
Boneless Rib Roast with Yorkshire Pudding and Jus
By kathryns
Can make pudding batter a day ahead
- Roast and Pudding
- 5 pound beef rib roast, boneless, with 1/2-inch fat cap
- 3 tablespoons kosher salt, divided
- 2 ½ cups all-purpose flour (12 1/2 ounces)
- 4 cups milk
- 4 large eggs
- 1 tablespoon vegetable oil, plus extra as needed
- Jus
- 1 onion, chopped fine
- 1 teaspoon cornstarch
- 2 ½ cups beef broth
- 1 sprig fresh thyme
Chicken Cutlets Parmesan
By kathryns
Crush panko lto even, finer crumbs
- 4 cups plain panko (Japanese breadcrumbs)
- 1/4 cup extra-virgin olive oil
- 1 teaspoon coarse salt
- Coarse salt and pepper
- 4 large eggs
- 2 pounds chicken cutlets (about 10)
- 1/3 cup all-purpose flour
- Marinara Sauce
- Mozzarella
- Parmesan