Kathryns' profile page
Recipes
Top Sirloin Roast- Fennel-Coriander
By kathryns
This recipe requires refrigerating the salted meat for at least 24 hours before cooking
- 1 (5- to 6-pound) boneless top sirloin center-cut roast
- 2 tablespoons kosher salt
- 4 teaspoons plus 1/4 cup extra-virgin olive oil
- 4 garlic cloves, minced
- 6 anchovy fillets, rinsed and patted dry
- 2 teaspoons ground fennel
- 2 teaspoons ground coriander
- 2 teaspoons paprika (not smoked)
- 1 teaspoon dried oregano
- 1 teaspoon pepper
- coarse sea salt
Olive-Ricotta Dip
By kathryns
To serve with baby carrots, radishes, other small root veges WITH GREEN TOPS
- 2 cups pitted Kalamata olives
- 1 cup ricotta
- 2 tablespoons heavy cream
- selection of baby root veges (carrots, radishes, scallions)
Salmon with Mashed Peas and Tarragon Butter
By kathryns
In a large saucepan of boiling water, cook the peas until tender, 3 to 4 minutes; drain
- 1 pound frozen peas (about 3 cups)
- 7 tablespoons cold unsalted butter, 6 tablespoons cubed
- 1/2 cup heavy cream
- Kosher salt
- Freshly ground pepper
- 1 cup dry white wine
- 2 teaspoons lemon juice
- 2 tablespoons slivered tarragon
- 4 6-ounce salmon fillets, with skin
- 2 tablespoons extra-virgin olive oil
Dried-Cherry Scones
By kathryns
Adapted from Mabbettsville Market
- 4 cups sifted cake flour (not self-rising; sift before measuring)
- 1/2 cup sugar plus more for sprinkling
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
- 1 cup dried cherries
- 1 large egg
- 1 cup heavy cream plus additional for brushing
- a 3-inch round cookie cutter
One-Pan Roasted Salmon with Broccoli and Red Potatoes
By kathryns
1. Adjust oven rack to lowest position and heat oven to 500 degrees
- 4 (6- to 8-ounce) center-cut skinless salmon fillets, 1 to 1 1/2 inches thick
- 2 teaspoons plus 5 tablespoons extra-virgin olive oil
- Salt and pepper
- 1 pound small red potatoes, unpeeled, halved
- 1 pound broccoli florets, cut into 2-inch pieces
- ¼ cup minced fresh chives
- 2 tablespoons whole-grain mustard
- 2 teaspoons lemon juice
- 1 teaspoon honey
- Lemon wedges
Roast Rack of Lamb
By kathryns
Easy enough to french your own rack
- 3/4 cup lightly packed fresh flat-leaf parsley leaves
- 3/4 cup fresh breadcrumbs (from 3 slices of bread, crusts removed)
- 1/2 cup lightly packed fresh mint leaves, plus whole sprigs for garnish
- Finely grated zest of 1 lemon
- 1 garlic clove
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon coarse salt
- ----
- 1 eight-rib frenched rack of lamb (1 1/2 to 1 3/4 pounds), chine bone removed (for easier carving)
- Coarse salt and freshly ground pepper
- Olive oil
- 1 tablespoon plus 1 teaspoon plain Greek-style yogurt or use Dijon Mustard
- Mint jelly, for serving (optional)
Pasta Roulade - Fleischschneke - H. Keller
By kathryns
Serve with just the beef broth and a salad, or make a creamy mushroom sauce to go with
- Pasta Dough:
- 17-1/2 ounces (3-1/2 cups)unbleached all-purpose flour,plus more for dusting the work surface
- Large pinch of sea salt
- 6 large eggs
- 1 tablespoon champagne vinegar or white wine vinegar
- Stuffing:
- 1 pound cooked meat, such as leftovers from the pot-au-feu
- 1 pound uncooked pork shoulder or ground pork
- 2 large eggs
- 1/4 About 1/4 cup extra-virgin olive oil
- 1 large yellow onion (8 to 10 ounces), chopped
- 2 medium shallots, chopped
- 2 large cloves garlic, chopped
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon minced fresh chives or another tablespoon parsley, plus more for garnish
- Pinch of freshly grated nutmeg
- Sea salt and freshly ground black pepper
- 8 cups beef stock, such as the broth left over from pot-au-feu or low-salt beef broth
Agua De Horchata
By kathryns
Grinding the rice twice brings out all the starch and flavor
- 3/4 cup rice
- 2 teaspoons ground cinnamon or 1 in cinnamon stick
- 1 1/2 teaspoons good vanilla (Mexican is best)
- 1/2-3/4 cup sweetened condensed milk
- water, as necessary
Turkey Meatloaf with Ketchup-Brown Sugar Glaze
By kathryns
1. FOR THE MEATLOAF: Adjust oven rack to upper-middle position and heat oven to 350 degrees
- Glaze:
- 3 tablespoons unsalted butter
- Pinch baking soda
- ½ onion, chopped fine
- Salt and pepper
- 1 garlic clove, minced
- 1 teaspoon minced fresh thyme
- 2 tablespoons Worcestershire sauce
- 3 tablespoons quick oats
- 2 teaspoons cornstarch
- 2 large egg yolks
- 2 tablespoons Dijon mustard
- 2 pounds 85 or 93 percent lean ground turkey
- 1 ounce Parmesan cheese, grated (1/2 cup)
- ⅓ cup chopped fresh parsley
- 1 cup ketchup
- ¼ cup packed brown sugar
- 2 ½ teaspoons cider vinegar
- ½ teaspoon hot sauce
Fresh Corn Cakes
By kathryns
One large ear of corn yields approx
- 1/3 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/3 cup ice-cold water
- 1 large ear corn, husked and kernels cut off (2 cups)
- 6 tablespoons canola oil