Kathryns' profile page
Recipes
Chocolate Babka
By kathryns
Makes two 9-inch babkas Time(Other): plus overnight resting
- dough
- 4 cups all-purpose flour, preferably King Arthur
- 1/3 cup plus 2 tablespoons sugar
- 2 teaspoons fine sea salt
- 1 cup whole milk, warmed
- 1 packet dry active yeast
- 1 large egg plus 1 large egg yolk
- 1 stick plus 2 tablespoons unsalted butter, cut into tablespoons, at room temperature
- filling
- 9 ounces milk chocolate, finely chopped
- 3 ounces bittersweet chocolate, finely chopped
- 1 1/2 sticks unsalted butter, cubed
- 1 1/2 cups finely ground chocolate wafer cookies
- 3 tablespoons honey
- glaze
- 12 ounces bittersweet chocolate, finely chopped
- 4 ounces milk chocolate, finely chopped
- 1 1/2 sticks unsalted butter, cubed
- 2 tablespoons light corn syrup
Spaghetti with Bacon and Kale
By kathryns
can substitute dried spaghetti, prepared according to the package instructions,
- homemade spaghetti
- 5 Tbs. (3 fl. oz./80 ml) olive oil
- 1/4 lb. (125 g) bacon, coarsely chopped
- 1 bunch kale, stemmed and coarsely chopped
- Salt and freshly ground pepper
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/2 cup (4 fl. oz./125 ml) white wine
- 2 tsp. grated lemon zest
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 1/2 cup (2 oz./60 g) grated Parmesan cheese, plus more for serving
- 1/4 cup (1 oz./30 g) dried bread crumbs
- Pinch of red pepper flakes
Pumpkin Tart with Anise-Seed Crust
By kathryns
by Maggie Ruggiero
- Sweet pastry dough
- 1 tablespoon anise seeds
- 1 1/2 cups pure pumpkin (from a 15-ounce can; not pie filling)
- 3/4 cup sugar
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 3/4 teaspoon grated nutmeg
- Pinch of ground cloves
- 1/4 teaspoon salt
- 3 large eggs, lightly beaten
- 1 1/3 cups heavy cream
- Equipment: an 11-by 1 1/4-inch fluted round tart pan (1 1/4 inch deep) with a removable bottom; pie weights or dried beans
- Accompaniment: lightly sweetened whipped cream
Coffee Honey Brulee
By kathryns
In a saucepan over medium heat, warm the cream, milk, and coffee beans
- 1-1/2 cups heavy cream
- 2 cups whole milk
- 3/4 cup Italian or French roast
- coffee beans, coarsely cracked
- 9 large egg yolks
- 3/4 cup honey
- 1 teaspoon vanilla extract
- 1/4 cup super-fine sugar
Dark Chocolate Semifreddo
By kathryns
Freeze until solid, at least 3 hours and up to 3 days
- 6 ounces bittersweet or semisweet chocolate, chopped
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt, plus more
- 2-1/2 cups heavy cream, divided
- 3 large egg whites, room temperature
- 2/3 cup sugar
- A candy thermometer
Basic Pasta Dough
By kathryns
Pasta water should taste as salty as sea water
- 2 cups (300g) ‘OO’ Flour; can substitute AP
- Generous pinch salt
- 3 eggs, lightly beaten
- 30ml extra light olive oil
- Extra flour, for dusting
Chocolate and Hazelnut Meringue Cake
By kathryns
Preheat oven to 350 degrees
- 10 tablespoons unsalted butter, plus more for pan
- All-purpose flour, for pan
- 1 cup hazelnuts (about 4 ounces)
- 3/4 cup firmly packed light-brown sugar
- 6 large whole eggs, separated
- 4 large egg whites
- 12 ounces bittersweet chocolate, melted and cooled, plus 4 ounces roughly chopped (1 cup)
- 1 tablespoon pure vanilla extract
- 1 tablespoon rum (optional)
- 1 pinch of salt
- 1 tablespoon cornstarch
- 1/4 teaspoon cream of tartar
- 1 cup superfine sugar
Corn-Shrimp Gyoza
By kathryns
1. In a medium bowl, mix the corn kernels with the shrimp, scallions, garlic and ginger and season with salt
- 1 ear of corn, shucked, kernels cut off the cob
- 1/2 pound shelled and deveined shrimp, chopped
- 2 scallions, minced
- 2 teaspoons minced garlic
- 2 teaspoons minced peeled fresh ginger
- Kosher salt
- 20 small, round gyoza wrappers
- Soy sauce, for dipping
Crispy Tacos
By kathryns
Arrange the tacos so they face the same direction in the skillet to make them easy to fit and flip
- 1 tablespoon water
- 1/4 teaspoon baking soda
- 12 ounces 90-percent lean ground beef
- 7 tablespoons vegetable oil
- 1 onion, chopped fine
- 1-1/2 tablespoons chili powder
- 1-1/2 tablespoons paprika
- 1 -1/2 teaspoons ground cumin
- 1-1/2 teaspoons garlic powder
- Salt
- 2 tablespoons tomato paste
- 2 ounces cheddar cheese, shredded (1/2 cup), plus extra for serving
- 12 (6-inch) corn tortillas
- Shredded iceberg lettuce
- Chopped tomato
- Sour cream
- pickled jalapeño slices
Marinated Mixed Beans on Toast
By kathryns
Beans can be made 3 days in advance
- 1 shallot finely chopped
- 3 TB white wine vinegar
- 1/2 c finely chopped tender herbs (mint, parsley, cilantro, chives, dill)
- 2 1-oz cans of navy, cannellini beans or black-eyed or chickpeas or combo.
- 1 tsp Aleppo-style pepper (coarse Korean pepper flakes)
- Garlic-toasted 1" thick rustic bread slices