Kathryns' profile page
Recipes
Red Cabbage, Pistachio, and Cranberry Salad with Blue Cheese
By kathryns
serve alongside lamb shashlik kebabs
- 1½ pounds red cabbage (1 small to medium head), wilted leaves and big ribs removed and discarded (about 1 pound trimmed)
- ½ cup pistachio nuts
- ½ cup dried cranberries
- 1½ teaspoons salt
- 1 teaspoon Tabasco sauce
- 1 tablespoon cider vinegar
- 2 tablespoons peanut oil
- 1 tablespoon walnut oil
- 6 tablespoons crumbled blue cheese, such as Stilton or Roquefort
- 3 tablespoons chopped fresh chives
Glazed Ham
By kathryns
Use brown sugar and Cognac / Brandy mixture for glaze
- 1 whole smoked ham (14 to 18 pounds), bone in and rind on
- 1 cup apple cider
- 1/4 cup yellow mustard seeds
- 2 tablespoons whole cardamom pods
- 1 tablespoon whole fennel seeds
- 2 teaspoons ground cinnamon
- 1 tablespoon ground ginger
- 3/4 cup prepared mustard
- 1 cup plus 2 tablespoons light-brown sugar
- 3/4 cup dark-brown sugar
- 3 tablespoons light corn syrup
- 2 tablespoons unsulfured molasses
- 2 to 3 tablespoons whole cloves
- 4 fresh bay leaves (optional)
Cast Iron Steaks with Blue Cheese-Chive Butter
By kathryns
Take the butter out to soften at least 30 minutes before you start to cook
- 2 (1-pound) boneless strip steaks, 1 1/2 inches thick, trimmed
- Salt and pepper
- 4 tablespoons unsalted butter, softened
- 2 tablespoons minced fresh chives
- 1/3 cup mild blue cheese, crumbled
- 1 garlic clove, minced
- 2 tablespoons vegetable oil
- FOR HERB BUTTER (vs BLUE CHEESE)
- 4 tablespoons unsalted butter, softened
- 2 tablespoons minced shallots
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh chives
- 1 garlic clove, minced
Oyster Po' Boys
By kathryns
Can make home made tartar sauce v
- 1/2 cup mayonnaise
- 1 1/4 teaspoons minced canned chipotle chiles in adobo
- 1/2 teaspoon fresh lemon juice
- 6 cups vegetable oil
- 1 large egg
- 1/4 cup whole milk
- 2 1/2 teaspoons salt
- 1 1/2 cups cornmeal
- 1/4 teaspoon black pepper
- 2 cups shucked oysters, drained (about 36)
- 1 (12- to 14-inch-long) loaf soft-crusted bread
- 3 cups shredded iceberg lettuce
- Accompaniment: lemon wedges
- Special equipment: a deep-fat thermometer
Salsa Verde Pizza with Goat Cheese and Bacon
By kathryns
Rick Bayless. See recipe for the tomatillo green salsa
- 2 cups (10 ounces) all-purpose flour
- 1/4 teaspoon instant or rapid-rise yeast
- 1 teaspoon salt
- 1/2 cup room-temperature water
- 1/3 cup beer—a light lager is good here
- A few tablespoons good-quality olive oil
- 2/3 cup Roasted Tomatillo Salsa
- A couple of very thin slices of red onion
- 4 ounces goat cheese, coarsely crumbled into roughly 1/2-inch pieces
- 3 slices bacon, cooked until crisp and coarsely crumbled
- OR 4 ounces Mexican chorizo sausage, casing removed and cooked thoroughly
- 2 tablespoons grated Mexican queso anejo, Romano or Parmesan
- A handful of cilantro leaves
Gruyère and Parmesan Cheese Soufflé
By kathryns
+Preparation+ Position rack in center of oven and preheat to 400°F
- Grated Parmesan cheese
- 1/4 cup (1/2 stick) butter
- 5 tablespoons all purpose flour
- Pinch of cayenne pepper
- Pinch of ground nutmeg
- 1 1/4 cups whole milk
- 1/4 cup dry white wine
- 6 large egg yolks
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/4 cups plus 2 tablespoons (packed) coarsely grated Gruyère cheese (about 6 ounces)
- 1/4 cup finely grated Parmesan cheese
- 8 large egg whites
Seafood Paella
By kathryns
You can vary the quantities of seafood and also use crab, crayfish, or lobster
- 1 large onion, finely chopped
- 5 tablespoons olive oil
- 2 garlic cloves, crushed to a paste or finely chopped
- 2 tomatoes, peeled and chopped
- 1/2 teaspoon sugar
- Salt
- 1 teaspoon pimentón dulce (or sweet paprika)
- A good pinch of saffron threads
- 4 cleaned small squid, bodies sliced into 1/4-inch-wide rings, tentacles left whole
- 2 cups medium-grain Spanish paella rice or risotto rice, such as Arborio or Carnaroli
- 3 cups fish or chicken stock, plus more if needed
- 1 cup dry white wine
- 12 jumbo shrimp in their shells
- 16 mussels, scrubbed and debearded
Fresh Tomato Pie
By kathryns
"A great way to use surplus tomatoes from your garden
- 1 (9 inch) pie shell
- 7 ripe tomatoes, sliced
- 1 yellow onion
- 3/4 cup mayonnaise
- 1/3 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- ground black pepper to taste
- 2 teaspoons fresh basil
- 2 teaspoons fresh oregano
Grilled Eggplant Stacks with Tomato and Feta
By kathryns
Blend basil with oil and 1/2 teaspoon salt in blender until finely chopped
- 1 cup loosely packed fresh basil leaves
- 1/2 cup extra-virgin olive oil
- 2 medium eggplants (1 3/4 to 2 lb total)
- 1 large tomato (about 4 inches in diameter) and 2 medium tomatoes (about 2 1/2 inches in diameter)
- 3 oz feta, crumbled (about 3/4 cup)
- Garnish: finely shredded fresh basil leaves
Heirloom Tomato Tart
By kathryns
Tart shell can be made day ahead
- 1 1/4 cups all-purpose flour
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons cold vegetable shortening
- 2 tablespoons freshly grated parmesan
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 to 4 tablespoons ice water
- 3/4 lb fresh mozzarella (not unsalted), very thinly sliced
- 1/2 cuppesto
- 2 lb mixed heirloom tomatoes, sliced 3/4 inch thick
- Special equipment: pie weights or raw rice