Kathryn's Comments

Kathryn Huxtable

Kathryn Huxtable

Hungarian Goulash

Servings: Serves: 2 Source: kathrynhuxtable.org Ingredients ¾ pound stew meat cut in ¾-inch cubes 2 tablespoons butter ½ cup onion coarsely chopped 2 cups beef stock ½ green bell pepper coarsely chopped ⅓ teaspoon salt 2 tablespoons sweet paprika 4 ounces wide egg noodles Directions Brown the meat in butter. This takes about

Joconde

Source: Joe Pastry Ingredients 6 egg whites room temperature 1 ounce granulated sugar 8 ounces blanched almonds ground to powder in a food processor 8 ounces powdered sugar sifted 6 large eggs room temperature 2½ ounces all-purpose flour 1½ ounces clarified butter, melted Description The main difference between joconde and

Steak au Poivre

Prep Time: 8 min Cook Time: 15 min Servings: 2 Source: Alton Brown/Good Eats/2005 Ingredients 2 tenderloin steaks 6-8 ounces each, no more than 1½ inches thick kosher salt 1 tablespoon whole peppercorns ½ tablespoon unsalted butter ½ teaspoon olive oil 3 tablespoons cognac 2 tbsp + 2 tsp ½ teaspoon cognac

Crunchy Oven-Fried Fish

Servings: 4 Source: Cooks Illustrated/September 1, 2008 Ingredients 4 slices large white sandwich bread, torn into 1-inch pieces 2 tablespoons unsalted butter, melted salt and ground black pepper 2 tablespoons fresh parsley, minced 1 small shallot minced, about 2 tbsp ¼ cup flour 5 tablespoons flour 2 large eggs 2

Mark Bittman's Basic Pizza Dough

This is the pizza dough I make most often.

Vegan Red Beans and Rice

Difficulty: Easy Source: Adapted from Alton Brown/Good Eats/Creole in a Bowl Ingredients For the Rice: 3 cups water 2 cups long-grain brown rice rinsed For the Vegetables: 2 tablespoons olive oil 1 medium onion chopped 1 medium red bell pepper chopped 3 stalks celery chopped 2 teaspoons kosher

Chocolate Almond Shortbread

Servings: About 80 2-inch cookies Source: Adapted from Bo Friberg/The Professional Pastry Chef Ingredients 2 eggs 200 grams almond paste broken into lumps (7 oz package) 14 ounces unsalted butter at room temperature 200 grams granulated sugar ¼ teaspoon baking soda ½ teaspoon vanilla extract 510 grams bread flour 1 cup

Sweet Tart Dough

Servings: Serves: 4 22cm Source: Desserts by Pierre Herme Ingredients 10 ounces (285g) (2½ sticks) unsalted butter, at room temperature 1½ cups (150g) powdered sugar sifted ½ cup (100g) finely ground almond powder lightly packed. (I use a food processor to make this from slivered almonds) ½ teaspoon salt ½ teaspoon vanilla bean

Cranberry Chutney

Servings: 2½ cups Source: Adapted from Ocean Spray Ingredients 1 cup water 1 cup sugar 12 ounces cranberries, fresh or frozen ½ cup cider vinegar ½ cup raisins ½ cup apple, peeled and diced ¼ teaspoon allspice ¼ teaspoon ginger ¼ teaspoon cinnamon ⅛ teaspoon cloves Directions Combine water and sugar in a medium saucepan. Bring to

Classic Vanilla Buttercream Frosting

Servings: 2.5 cups Source: Savory Sweet Life Ingredients 1 cup unsalted butter softened, like ice cream 4 cups confectioners sugar sifted (450g) ¼ teaspoon table salt 1 tablespoon vanilla extract 4 tablespoons milk or heavy cream Directions Beat butter for a few minutes with a mixer with the paddle attachment