Kathryns' profile page
Recipes
Flageolets with Autumn Greens and Fresh Bacon
By kathryns
Soak beans overnight
- 1/4 pound fresh bacon
- 2 cups kosher salt mixed with 2 cups sugar
- 2 cups dried flageolet beans, soaked overnight and drained
- 1 carrot, halved
- 1 onion, quartered
- 1 whole head garlic, halved widthwise
- 1/4 cup dried apricots, roughly chopped
- 2 bay leaves
- 1 dried ancho chile
- 2 About 2 tablespoons fino sherry vinegar
- Salt
- Freshly ground black pepper
- A few leaves Tuscan kale
- A few leaves black kale
- A few leaves mustard greens
- Good olive oil for drizzling
Provençal Fish Stew
By kathryns
Used shrimp stock for the fish stock; used clams and rock fish
- 1 garlic clove
- 1 large egg yolk
- 2 tablespoons fresh lemon juice
- 1 tablespoon water
- 1 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt
- 1/4 cup minced shallot
- 2 tablespoons minced seeded tomato
- Pinch of saffron threads
- 4 cups Master Fish Stock
- 1/4 cup Pernod
- Four 4-ounce, 1-inch-thick, skinless halibut fillets
- 8 colossal head-on shrimp (about 3 pounds)
- 1 pound littleneck clams, scrubbed
- 1/2 pound mussels, scrubbed and debearded
- 4 large sea scallops
- 2 teaspoons chopped tarragon
Chicken, Shrimp and Beef Sates with Peanut Sauce
By kathryns
For saté: Combine first 5 ingredients in large glass baking dish, Stir until sugar dissolves
- 1 cup teriyaki sauce
- 4 garlic cloves, minced
- 3 tablespoons fresh lime juice
- 2 1/2 tablespoons minced fresh ginger
- 2 tablespoons brown sugar
- 24 medium uncooked shrimp, peeled, deveined
- 1 1/4 pounds boneless skinless chicken breasts, cut into 1/2-inch-wide strips
- 1 1/4 pounds beef skirt steak, cut into 3x1/2-inch strips, or filet mignon, cut into 3 x 1/2 x 1/4-inch strips
- Banana leaves or ornamental kale
- Lime slices
- 1 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
- 1 14 1/2-ounce can chicken broth
- 1/4 cup fresh lime juice
- 3 tablespoons brown sugar
- 2 tablespoons plus 1 teaspoon soy sauce
- 2 tablespoons chopped peeled fresh ginger
- 1/2 teaspoon dried crushed red pepper
- Lime peel julienne
- Hibiscus or gardenia flowers (optional)
Smoked Chicken Drumsticks with Coriander
By kathryns
Marinate chicken overnight; can be prepared and kept refrigerated a day ahead
- 3/4 cup dark brown sugar
- 1/4 cup plus 2 tablespoons Dijon mustard
- 1-1/2 TB ground coriander
- 1 jalapeno, seeded and minced
- Kosher salt and freshly ground black pepper
- Twelve 4-ounce chicken drumsticks
- 2 cups hardwood chips, such as hickory or applewood, soaked in
- water for 1 hour and drained
Mocha Dacquoise Cake
By kathryns
Sandwich chocolate meringue discs between milk chocolate ganache and coffee buttercream and cover with crushed haze...
- recipes Chocolate Dacquoise for Mocha Dacquoise Cake:
- 5 ounces hazelnuts
- 1 1/2 cups confectioners' sugar, plus more for dusting
- 1/3 cup Dutch-process cocoa powder
- 6 large egg whites
- Milk Chocolate Ganache (see below)
- Coffee Buttercream (see below)
- 1/8 teaspoon cream of tartar
- 3/4 cup granulated sugar
- Milk Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces milk chocolate, coarsely chopped
- Coffee Buttercream:
- 3 tablespoons instant espresso powder
- 1/4 cup hot water
- 10 large egg whites
- 2 1/2 cups sugar
- 1/2 teaspoon coarse salt
- 2 pounds (8 sticks) unsalted butter, cut into pieces, room temperature
Root Vegetable Ragoût
By kathryns
Have ready a bowl of ice and cold water
- 1/2 pound pearl onions (about 1 cup)
- 1 medium turnip
- 1 medium Yukon Gold or other yellow-fleshed potato
- 2 medium carrots
- 2 medium parsnips
- 2 teaspoons vegetable oil
- 2 tablespoons unsalted butter
- 1/2 cup veal stock (4 fluid ounces)
- Garnish: chopped fresh flat-leafed parsley leaves and blanched grated lemon zest
Curried Swordfish Stew
By kathryns
See Condiments for Ghee and Spice Mixture
- 4 to 5 tablespoons ghee
- 2 medium red onions, chopped
- 1 small fennel bulb, halved and thinly sliced lengthwise, fronds reserved for garnish
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon Arabic Seafood Spice Blend
- 4 cloves garlic, thinly sliced
- 1/2 serrano chile, seeded and finely chopped
- 3 medium tomatoes, chopped
- 1 1/2 pounds skinless swordfish steaks, cut into 1 1/2-inch pieces
- Kosher salt and freshly ground pepper
- Juice of 1 lime, plus wedges for serving
- Grilled flatbread, for serving (optional)
Mexican-Style Gravlax with Cilantro and Tequila
By kathryns
makes 24 small toasts; Refrigerate for 2-3 days
- For the gravlax:
- 1 teaspoon ground cumin
- 2 teaspoons chipotle chile powder, ancho chile powder, or a Mexican mix
- 2 tablespoons kosher or coarse sea salt, plus more for seasoning
- 1 tablespoon freshly ground black pepper
- 2 tablespoons dark brown sugar
- 1 cup finely chopped cilantro
- Zest of 1 lime
- 1 pound fresh salmon, skin on, bones removed
- 2 tablespoons silver tequila
- To serve:
- 6 5-inch flour tortillas or whole grain bread, toasted
- 1 cup Mexican crema
- 1 ripe avocado, halved, pitted, chopped
- 1 lime, halved
Apple Strudel
By kathryns
Gala apples can be substituted for Golden Delicious
- 1-3/4 pounds Golden Delicious apples, peeled, cored, and cut into 1/2-inch pieces
- 3 tablespoons granulated sugar
- 1/2 teaspoon grated lemon zest plus 1 1/2 teaspoons juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Salt
- 3 tablespoons golden raisins
- 1-1/2 tablespoons panko bread crumbs
- 7 tablespoons unsalted butter, melted
- 1 tablespoon confectioners' sugar, plus extra for serving
- 14 (14 by 9-inch) phyllo sheets, thawed