Kathryns' profile page
Recipes
Cranberry Sauce with Star Anise & Port
By kathryns
Can keep in the refrigerator for up to 1 week
- 1/2 cup ruby port
- 3/4 cup granulated sugar
- 2 whole star anise
- Pinch salt
- 12 oz. fresh or frozen cranberries
- 1 tsp. finely grated orange zest
Shrimp Quesadillas with Pepitas
By kathryns
Toast pepitas in cast iron skilled over medium low heat until they start poppint
- 1/3 c. raw, unsalted green pepitas
- 1 tsp minced fresh marjoram
- 2 garlic cloves, minced
- 3 - 5 TB vegetable oil
- 3/4 - 1 lb medium shrimp, raw, shelled and deveined
- S & P to taste
- 4 large flour tortillas
- 8 - 10 oz queso fresco, crumbled
- Green chile or tomatillo salsa
Custard-Filled Cornbread
By kathryns
- 2 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons unsalted butter, melted and cooled, plus more for skillet
- 2 large eggs
- 1/4 cup sugar
- 1-1/4 teaspoons salt
- 2 cups whole milk
- 1 tablespoon plus 1 1/2 teaspoons distilled white vinegar
- 1 cup fresh or thawed frozen corn kernels
- 1 cup heavy cream
Irish Soda Bread
By kathryns
Martha Stewart
- 1-1/3 cups whole milk
- 1/3 cup apple-cider vinegar
- 3 cups all-purpose flour, plus more for surface and dusting
- 2-1/2 teaspoons coarse salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 ounces (4 tablespoons) cold unsalted butter, cut into small pieces
- 1 cup unprocessed wheat bran
- 1/4 cup caraway seeds
- 1 cup (5 ounces) raisins
- Salted butter, preferably Irish, for serving
Roast Beef and Arugula Crostini with Olive-Red Pepper Relish
By kathryns
1. Mix red peppers, olives, thyme, and vinegar in small bowl for relish
- 3 tablespoons chopped drained roasted red peppers from jar
- 3 tablespoons slivered pitted black olives (such as Kalamata)
- 1 1/2 teaspoons dried thyme
- 1 teaspoon red wine vinegar
- 5 ounces fresh goat cheese
- 16 1/4-inch-thick diagonal baguette slices, toasted
- 1 ounce baby arugula
- 16 very thin slices rare roast beef
Vegetarian Chopped Liver
By kathryns
Melt the butter in a 12-inch skillet over medium heat
- 2 oz. (4 Tbs.) unsalted butter
- 1 large yellow onion, halved and thinly sliced into half moons
- 2 fresh thyme sprigs
- 3/4 lb. cremini (baby bella) mushrooms, cut into medium dice (4-1/2 cups)
- 1/2 lb. shiitake mushrooms, stems removed, caps cut into medium dice (2 cups)
- Kosher salt and freshly ground black pepper
- 2-5 Tbs. dry sherry
- 1 cup walnuts, toasted
- 1 small clove garlic, minced
- 1/2 tsp. fresh lemon juice; more to taste
- 1/4 tsp. finely grated lemon zest
- 2 hard-cooked eggs, peeled and roughly chopped
- Extra-virgin olive oil, for drizzling
- Flaky sea salt, for garnish
- Thinly sliced scallion greens or chives, for garnish
Pork Cecina Tacos
By kathryns
Rick Bayless. See Crunchy Tomatillo Salsa, This involves slicing the pork horizontally into a series of 1/8" slic...
- 8 garlic cloves, unpeeled
- 10 medium (about 2 1/2 ounces total) dried guajillo chiles, stemmed, seeded and deveined
- 1/2 inch cinnamon stick, preferably Mexican canela (or about 1/2 teaspoon ground)
- 1 clove (or a pinch ground)
- 10 black peppercorns (or a scant 1/4 teaspoon ground)
- 1 1/2 teaspoons salt
- 1/4 cup cider vinegar
- 1 1/4 - pound piece of lean, boneless pork loin
- Avocado-Tomatillo Salsa (see recipe)
- 1 dozen corn tortillas, warmed
Best Crab Cakes
By kathryns
Lidia Bastianich
- 1 pound lump crabmeat, picked over for shells
- 1 cup milk
- 1 1/2 cups panko bread crumbs
- Salt and pepper
- 2 celery ribs, chopped
- 1/2 cup chop onioned
- 1 garlic clove, peeled and smashed
- 1 tablespoon unsalted butter
- 4 ounces shrimp, peeled, deveined, and tails removed
- 1/4 cup heavy cream
- 2 teaspoons Dijon mustar
- 1/2 teaspoon hot pepper sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon Old Bay seasoning
- 4 tablespoons vegetable oil
Chili con Carne
By kathryns
Prepare one day up to 5 days ahead for best flavor; use whole dried chilis
- 3 TB ancho chili powder or 3 medium pods (about 1/2 oz) toasted and ground
- 3 TB New Mexico chili powder or 3 medium pods (about 1/2 oz) toasted and ground
- 4 pounds well-trimmed boneless beef chuck, cut into 1/2-inch cube
- 7-8 slices bacon (8 oz) cut into 1/4 inch pieces
- 1 medium onion, chopped
- 5 garlic cloves, minced
- 4-5 small jalapeno chile peppers, stemmed, seeded and minced
- 2 tablespoons cumin seeds, toasted and ground
- 2 tsp dried oregano, preferably Mexican
- 1 cup crushed tomatoes or plain tomato sauce
- 2 TB lime juice
- 5 TB masa harina or 3 TB cornstarch
- Ground black pepper
- 2 teaspoons coarse kosher salt
- 2 tablespoons tomato paste
- 3 tablespoons masa (corn tortilla mix)
- Coarsely grated sharp cheddar cheese
- Chopped green and/or red onion
- Chopped fresh cilantro
- Diced fresh tomatoes (optional)
- Sour cream (optional)
Flan - Perfect Latin
By kathryns
This recipe should be made at least one day before serving
- 2/3 cup (4 2/3 ounces) sugar
- 2 large eggs plus 5 yolks
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1/2 cup whole milk
- 1 1/2 tablespoons vanilla extract
- 1/2 teaspoon salt