Kathryns' profile page
Recipes
Herbed Oyster Stuffing
By kathryns
Preheat oven to 325°F. Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, sw...
- 2 loaves Italian or French bread (1 lb total), cut into 3/4-inch cubes (12 cups)
- 1/2 lb sliced bacon, cut into 1/2-inch pieces
- 2 to 3 tablespoons olive oil (if needed)
- 2 medium onions, finely chopped (2 cups)
- 1 1/2 cups chopped celery
- 3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme, crumbled
- 1 tablespoon finely chopped fresh sage or 2 teaspoons dried sage, crumbled
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2/3 cup finely chopped fresh flat-leaf parsley
- 1 stick (1/2 cup) unsalted butter, melted
- 18 oysters, shucked, drained, and chopped (3/4 cup)
- 2 1/4 cups turkey giblet stock or low-sodium chicken broth
Eggplant Parmesan
By kathryns
1. FOR THE EGGPLANT: Toss half of eggplant slices and 1 1/2 teaspoons kosher salt in large bowl until combined; tra...
- 2 pounds globe eggplant (2 medium eggplants), cut crosswise into 1/4-inch-thick rounds
- 1 tablespoon kosher salt
- 8 slices high-quality white bread (about 8 ounces), torn into quarters
- 1 cup grated Parmesan cheese (about 2 ounces)
- Salt and ground black pepper
- 1 cup unbleached all-purpose flour
- 4 large eggs
- 6 tablespoons vegetable oil
- Tomato Sauce
- 3 (14.5-ounce) cans diced tomatoes
- 2 tablespoons extra-virgin olive oil
- 4 medium cloves garlic, minced or pressed through garlic press (about 1 generous tablespoon)
- 1/4 teaspoon red pepper flakes
- 1/2 cup fresh basil leaves chopped
- Salt and ground black pepper
- 8 ounces whole milk mozzarella or part-skim mozzarella, shredded (2 cups)
- 1/2 cup grated Parmesan cheese (about 1 ounce)
- 10 fresh basil leaves torn, for garnish
Baked Whole Pumpkin
By kathryns
Custard filled pumpkin - - impressive presentation
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 tablespoon butter
- 1 small sugar pumpkin
- 6 eggs
- 2 cups heavy whipping cream
- 1/2 cup packed brown sugar
- 1 tablespoon molasses
Tartar Sauce
By kathryns
chill at least 1 hour and up to 2 days
- 1 cup mayonnaise
- 1/4 cup finely chopped dill pickle
- 3 tablespoons chopped green onion
- 1 tablespoon drained capers
- 1 tablespoon chopped fresh parsley
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot pepper sauce
Cast-Iron Roast Chicken with Lentils and Walnut Vinaigrette
By kathryns
MAKE THE LENTILS: In a medium saucepan, toast the walnuts over moderate heat until lightly golden, about 5 minutes
- 1/2 cup walnuts
- 1 tablespoon extra-virgin olive oil
- 1 small red onion, thinly sliced
- 1 cup black Beluga lentils
- 1 bay leaf
- 1/2 cup balsamic vinegar
- 3 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
- Kosher salt
- Pepper
- 2 tablespoons extra-virgin olive oil
- One 4-pound chicken, backbone removed, chicken halved
- Kosher salt
- Pepper
- 1 tablespoon unsalted butter
- 1/4 cup toasted walnut oil
- 2 tablespoons sherry vinegar
- 1 tablespoon chopped parsley
- Kosher salt
- Pepper
Popovers
By kathryns
Bread flour makes for the highest and sturdiest popovers, but an equal amount of all-purpose flour may be substitut...
- 3 large eggs
- 2 cups low-fat milk, heated to 110 degrees
- 3 tablespoons unsalted butter, melted and cooled slightly
- 2 cups bread flour
- 1 tsp salt
- 1 tsp sugar
Hoisin-Marinated Pork Chops
By kathryns
Marinate 3 days
- 1 1/2 cups plus 2 tablespoons hoisin sauce
- 1 cup oyster sauce
- 1/4 cup black bean garlic sauce
- 3 garlic cloves, chopped
- 1 tablespoon chopped peeled fresh ginger
- 1 teaspoon red food coloring
- 6 12- to 14-ounce pork rib chops, each about 1 1/2 inches thick
Shrimp Stock w aeromatics
By kathryns
To freeze, pre-measure the stock into freezer-safe containers or ice cube trays for easy portioning later on when c...
- 1 teaspoon light and flavorless oil
- 1 to 2 pounds shrimp shells, rinsed
- 1 medium yellow onion, peel left on and quartered
- 1 to 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 to 3 cloves fresh garlic, smashed and peeled
- a few springs fresh parsley
- 2 bay leaves
- 1/2 teaspoon whole (dried) coriander seeds
- 1/4 teaspoon black peppercorns
- 6 cups cold water
Rigatoni with Beef and Onion Ragu
By kathryns
ATK - If marjoram is unavailable, substitute an equal amount of oregano
- 1 (1- to 1 1/4-pound) boneless beef chuck-eye roast, cut into 4 pieces and trimmed of large pieces of fat
- Kosher salt and pepper
- 2 ounces pancetta, cut into 1/2-inch pieces
- 2 ounces salami, cut into 1/2-inch pieces
- 1 small carrot, peeled and cut into 1/2-inch pieces
- 1 small celery rib, cut into 1/2-inch pieces
- 2 1/2 pounds onions, halved and cut into 1-inch pieces
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 2 tablespoons minced fresh marjoram
- 1 pound rigatoni
- 1 ounce Pecorino Romano cheese, grated (1/2 cup), plus extra for serving
- Instructions
Buttermilk Corncakes
By kathryns
Good with shredded pork/chicken ? 132 cal
- 2 c stone ground cornmeal
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp pepper
- 1-1/2 c. buttermilk
- 2 eggs, lightly beaten
- 4 TB melted butter
- 2 TB vegetable oil