Kathryns' profile page
Recipes
Raviolo with Egg Yolk Truffle Butter
By kathryns
Could certainly prepare filling day in advance and return to room temp to continue
- 1 bunch spinach, washed well and dried
- 3 1/2 tablespoons unsalted butter, divided
- 1/2 cup fresh ricotta cheese
- 3 ounces freshly grated Parmigiano-Reggiano cheese, divided
- Pinch of freshly grated nutmeg
- Coarse salt and freshly ground white pepper
- 2 pieces Basic Pasta Dough
- 4 large egg yolks
- 2 ounces fresh or jarred white truffles or black truffles, shaved
Pumpkin Seed Praline
By kathryns
Preheat oven to 250°F. Lightly oil a large sheet of foil on a baking sheet and keep warm in oven
- 1 cup sugar
- 1 cup hulled (green) pumpkin seeds ("pepitas"), toasted
Slow-Cooker Memphis-Style Wet Ribs
By kathryns
spice rub (a mix of paprika, brown sugar, salt, pepper, onion powder, and granulated garlic), arranged them on end ...
- 2 tablespoons paprika
- 1 tablespoon packed brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons pepper
- 2 teaspoons onion powder
- 2 teaspoons granulated garlic
- 2 (2 1/2- to 3-pound) racks St. Louis-style spareribs, trimmed and each rack cut in half
- Barbecue Sauce
- 3/4 cup ketchup
- 6 tablespoons apple juice
- 2 tablespoons molasses
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 teaspoon pepper
- 1/4 teaspoon liquid smoke
Chocolate-Espresso Dacquoise
By kathryns
The components in this recipe can easily be prepared in advance
- MERINGUE - 2 days ahead
- 3/4 cup blanched sliced almonds, toasted
- 1/2 cup hazelnuts, toasted and skinned
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1 cup (7 ounces) sugar
- 4 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- BUTTERCREAM - 1 dat agead
- 3/4 cup whole milk
- 4 large egg yolks
- 1/3 cup (2-1/3 ounces) sugar
- 1-1/2 teaspoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons amaretto or water
- 1-1/2 tablespoons instant espresso powder
- 16 tablespoons unsalted butter, softened
- GANACHE
- 6 ounces bittersweet chocolate, chopped fine
- 3/4 cup heavy cream
- 2 teaspoons corn syrup
- 12 whole hazelnuts, toasted and skinned
- 1 cup blanched sliced almonds, toasted
Coconut Pyramid Cookies
By kathryns
Makes 45 Directions Heat oven to 350 degrees
- 1 3/4 cups sugar
- 5 1/4 cups unsweetened shredded coconut
- 7 large egg whites
- 1 pinch salt
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure almond extract
- 1 teaspoon pure vanilla extract
- 4 ounces semisweet chocolate
- 1/2 teaspoon pure vegetable shortening
Herb-Basted Grilled Chicken Thighs
By kathryns
Light a grill. In a large heatproof bowl, combine 1 teaspoon of salt and 1/4 teaspoon of pepper with the garlic ...
- Kosher salt
- Pepper
- 2 garlic cloves, peeled and smashed
- 4 rosemary sprigs plus 1/2 tablespoon chopped rosemary
- 4 thyme sprigs plus 1/2 tablespoon chopped thyme
- 1/2 cup boiling water
- 2 pounds skinless, boneless chicken thighs
- 2 tablespoons extra-virgin olive oil
- Canola oil, for brushing
Roasted Root Vegetables with Thyme and Marjoram Vinaigrette
By kathryns
Parsnips, rutabaga, onions, carrot, yams plus fresh herbs Can be made 4 hours ahead
- Nonstick vegetable oil spray
- 9 tablespoons extra-virgin olive oil
- 2 tablespoons plus 1 1/2 teaspoons chopped fresh thyme
- 2 tablespoons plus 1 1/2 teaspoons chopped fresh marjoram
- 2 pounds medium yams (red-skinned sweet potatoes), peeled, halved lengthwise, then cut crosswise into 1 1/4- to 1 1/2-inch pieces
- 1-1/2 pounds carrots, peeled, cut into 3/4-inch-thick rounds (about 4 cups)
- 1-1/2 pounds parsnips, peeled, cut into 3/4-inch-thick rounds (about 4 cups)
- 1-1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces (about 4 cups)
- 2 medium-size red onions (about 1 pound), peeled, root ends left intact, cut into 1/2-inch-thick wedges
- 3 tablespoons balsamic vinegar
- 3 tablespoons chopped fresh parsley
- 2 teaspoons grated lemon peel
- Fresh parsley sprigs
Cauliflower Gratin
By kathryns
This recipe can be halved to serve 4 to 6; cook the cauliflower in a large saucepan and bake the gratin in an 8-inc...
- 2 heads cauliflower (2 pounds each)
- 8 tablespoons unsalted butter
- ½ cup panko bread crumbs
- 2 ounces Parmesan cheese, grated (1 cup)
- Salt and pepper
- ½ teaspoon dry mustard
- ⅛ teaspoon ground nutmeg
- Pinch cayenne pepper
- 1 teaspoon cornstarch dissolved in 1 teaspoon water
- 1 tablespoon minced fresh chives
Codfish in Olives and Horseradish Sauce
By kathryns
If cod isn't available, use fillets from another fleshy, white fish in this elegant and easy dish
- 4 cod fillets, about 1 1/2 inches thick (5-6 ounces each)
- 1/2 cup chopped onion
- 1 cup dry, fruity white wine (such as an Alsace)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 12 oil-cured seedless black olives
- 1 1/2 tablespoons small capers, drained
- 2 tablespoons horseradish, freshly grated or bottled
- 1/4 cup sour cream
- 3 tablespoons coarsely chopped fresh cilantro
Roasted Fennel, Carrots, and Shallots
By kathryns
by Diane Rossen Worthington
- 3 3-to 4-inch-diameter fennel bulbs, tops trimmed, fronds reserved
- 4 tablespoons extra-virgin olive oil, divided
- 8 long slender carrots, peeled, cut on deep diagonal into 1/4-inch-thick ovals
- 12 1-to 1 1/2-inch-diameter shallots, blanched 1 minute, peeled, cut in half through root end
- Chopped fresh Italian parsley