Kathryns' profile page
Recipes
Crunchy Tomatillo-Avocado Salsa
By kathryns
Rick Bayless. Goes with Pork Cecina Taco Recipe,Makes about 2 1/2 cups
- 8 ounces (about 4 medium) tomatillos, husked and rinsed
- 1/2 cup (loosely packed) coarsely chopped cilantro
- Hot green chiles to taste (roughly 2 small serranos or 1 small jalapeño), stemmed and roughly chopped
- 1 ripe avocado, pitted, flesh scooped from the skin
- 1 small white onion, cut into 1/4-inch pieces
- Salt
Michaelangelo's Pasta - Mafalde Florentine Style
By kathryns
From Lidia Bastianich; a spinach dish that was attributed to Michelangelo; If you can't find malfalde, a flat rib...
- 1/2 teaspoon kosher salt, plus more for the pot
- 1/4 cup golden raisins
- 2 tablespoons extra-virgin olive oil
- 1/4 cup pine nuts
- 5-ounce bag fresh spinach, chopped
- 1 pound malfalde or pappardella or fettucine
- Pinch freshly grated nutmeg
- 1 1/2 cups drained fresh ricotta
- 1/2 cup grated Grana Padano or Parmigiano-Regiano
Phyllo Triangles with Spicy Shrimp Filling
By kathryns
Serves 6 - 12 The triangles can be refrigerated for 1 day or frozen for up to 2 weeks before baking
- Spicy Shrimp Filling:
- 4 ounces unsalted butter
- 2 sheets phyllo dough
- 1 whole green onion
- 1/2 lb raw medium shrimp, shelled and deveined
- 1 TB finely minced ginger
- 1 TB oyster sauce
- 1 tsp Asian chile sauce or hot sauce
Parsnip Purée
By kathryns
by Traci Des Jardins
- 10 medium parsnips (4 pounds total), peeled and chopped into 1/2-inch-thick slices
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1/2 cup chicken stock or low-sodium chicken broth
- 1 TB fine sea salt
- 2 tsp freshly ground black pepper
RATATOUILLE
By kathryns
MAKES 7 CUPS, SERVING 4 TO 6 AS A SIDE DISH
- 2 large eggplants (about 2 - 2 1/2 pounds), cut into 1-inch cubes
- Table salt
- 2 large zucchini (about 1 1/2 pounds), scrubbed and cut into 1-inch cubes
- 1/4 cup olive oil
- 1 large onion, chopped
- 2 medium cloves garlic, minced
- 2 medium tomatoes (ripe), about 1 pound, peeled and cut into 2-inch cubes
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh basil
- 1 tablespoon minced fresh thyme leaves
- Ground black pepper
Christmas Pavlova
By kathryns
The pavlova can be made up to 1 month ahead and stored: wrap it in cling film and then foil and keep in a cool plac...
- For the pavlova:
- 6 large egg whites
- 350 g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- For the filling:
- 600 ml double cream (48% milk fat)
- 1 tsp vanilla bean paste
- 50 g icing sugar, sifted
- 200 g strawberries, hulled and quartered
- 300 g raspberries
- 200 g blueberries
- 50 g pomegranate seeds
- a few mint leaves, to decorate, optional
- icing sugar, for dusting
Spanish Breakfast Casserole with Eggs and Bacon
By kathryns
chill at least 2 hours or up to overnight
- 1 pound country-style white bread, torn into 1-inch pieces
- 1/2 cup plus 3 tablespoons olive oil, divided
- Kosher salt
- 4 2-ounce jars roasted red peppers, drained (about 12 peppers)
- 2 red chiles (such as Fresno)
- 1 teaspoon smoked paprika
- 1 cup heavy cream
- 6 ounces bacon, finely chopped
- 1 large onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 6 large eggs
- 2 tablespoons finely chopped parsley
Boston Cream Pie Cupcakes
By kathryns
Refrigerate filling until chilled, at least 2 hours or up to 2 days
- For the Cupcakes
- 6 tablespoons unsalted butter, room temperature, plus more for tins
- 1 1/2 cups all-purpose flour, plus more for tins
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1/2 cup whole milk
- 3 large eggs
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- For the Vanilla Cream Filling
- 1/4 cup plus 2 tablespoons sugar
- 3 tablespoons cornstarch
- Pinch of coarse salt
- 3 large egg yolks
- 1 1/2 cups whole milk
- 1 1/2 tablespoons unsalted butter
- 3/4 teaspoon pure vanilla extract
- For the Chocolate Glaze
- 4 ounces semisweet chocolate (61 percent), finely chopped
- 1/2 cup heavy cream
- 2 teaspoons light corn syrup
- Pinch of coarse salt
Bourbon-Glazed Ham
By kathryns
Martha Stewart
- 1/2 fully cooked smoked bone-in ham (about 7 pounds), not spiral cut
- 3/4 cup packed light-brown sugar
- 1/4 cup Dijon mustard
- 2 tablespoons bourbon, cider, or water
Roast Chicken with Root Vegetables
By kathryns
(brine chicken with abundant garlic and bay leaves) he times given in the recipe are designed to work with a 6- to ...
- Vegetables:
- 1-1/2 cups table salt
- 1-1/2 cups sugar
- 2 medium heads garlic, outer papery skins removed, cloves separated, unpeeled, and crushed
- 6 bay leaves, crumbled
- 1 whole chicken (6 to 8 pounds), giblets removed and discarded
- Ground black pepper
- 1 cup low-sodium chicken broth, or more as needed
- 1 lb small red potatoes (1 1/2- to 2-inch diameter), scrubbed and unpeeled
- 1 lb medium carrots, peeled, cut into 2- to 3-inch pieces, tapered ends left whole, large upper portions halved lengthwise
- 1/2 lb parsnips, peeled, cut into 2- to 3-inch pieces, tapered ends left whole, large upper portions halved lengthwise
- 1/2 lb yellow onions (small, 2- to 3-inch diameter), peeled, root end left intact, and quartered
- 3 TB vegetable oil
- 1/2 tsp table salt
- 1/8 tsp ground black pepper
- 1/8 teaspoon ground black pepper