Kat Food

Things we like to eat.

Random

  • Baked French Toast

    10 slices whole wheat bread
    12 oz. can evaporated skim milk
    2 whole eggs plus 4 egg whites
    1/3 c. dark brown sugar
    1 tsp. vanilla extract
    1/2 tsp. ground cinnamon

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  • Chunky Chicken Gumbo

    2 Tbs. oil
    1/2 c. each chopped onion, celery & green bell pepper
    1 tsp. minced garlic
    15 oz. can tomato sauce
    14.5 oz. can chicken broth
    1 1/2 c. diced, cooked chicken
    1 1/4 c. water
    1 c. cooked rice
    1 c. sliced okra
    1 tsp. salt
    1/2 tsp. hot pepper sauce
    1/4 tsp. each thyme & basil
    1/4 tsp. gumbo file (opt)
    1 bay leaf

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  • Tricolor Antipasto Salad

    1 package tricolor fusilli
    16 oz. spicy pickled mixed vegetables, drained
    8 oz. mushrooms, halved
    6 oz. marinated artichoke hearts, quartered
    6 oz. pitted ripe olives, drained
    3 medium fresh tomatoes, diced
    1 Tb. basil
    2 Tbs. oregano
    1/2 c. parsley, minced
    4 oz. pre-sliced pepperoni
    8 oz. provolone, cubed
    Salt & pepper to taste

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  • Almond Tartlets

    For the sweet pastry:
    1 cup granulated sugar
    1 cup (2 sticks) cold butter, cut into small cubes
    1 egg
    3 cups all-purpose flour
    For the filling:
    1/2 cup granulated sugar
    1/2 cup (1 stick) unsalted butter, at room temperature
    2 eggs, lightly whisked
    3/4 cup finely ground almonds
    1/4 cup all-purpose flour
    4 drops almond extract
    1/4 cup red plum jam
    12 almonds
    1/4 cup clear apricot jam

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  • Risotto

    3 c. chicken broth
    3 Tbs. butter
    3 Tbs. finely chopped onion
    1 Tb. finely chopped garlic
    1 c. converted rice
    Salt & pepper to taste
    1/4 c. dry white wine
    4 Tbs. freshly grated parmesan cheese

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  • Swedish Egg Cake

    1/4 c. butter
    3 eggs
    2 c. milk
    1 c. flour
    2 T. sugar
    1 tsp. salt

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  • Blue Cheese Dip

    1/3 lb. blue cheese
    1/3 lb. Gorgonzola cheese
    1/3 lb. cream cheese
    1/4 tsp. MSG (opt)
    1/4 tsp. pepper
    1/4 tsp. garlic powder
    1/4 tsp. celery salt
    1/8 tsp. salt
    2 Tb. Chablis wine
    2 Tb. white Rhine wine
    2 Tb. dry sherry or sauterne
    1/4 tsp. Worcestershire sauce or
    to taste
    4 c. mayonnaise

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  • Mustard Sauce

    1/4 c. sour cream
    1/4 c. mayonnaise
    1 Tb. Dijon mustard
    1 tsp. prepared horseradish, opt

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  • Carroll Street Bakery Coconut Cake

    Cake batter:
    4 1/2 cups all-purpose flour
    1 1/2 tablespoons baking powder
    2 1/4 teaspoons salt
    15 ounces (3 sticks plus 6 tablespoons) unsalted butter
    3 cups granulated sugar
    6 eggs
    1 1/2 cups heavy cream
    1 1/2 tablespoons vanilla extract
    1 1/2 tablespoons coconut extract
    Coconut filling:
    5 cups heavy cream
    3 cups granulated sugar
    9 cups grated coconut, unsweetened
    1 pound (4 sticks) unsalted butter, room temperature
    1 teaspoon vanilla extract
    4 tablespoons cornstarch (if using fresh or fresh frozen coconut, which has some liquid, add an extra tablespoon cornstarch)
    Coconut cream cheese frosting:
    1/2 cup (1 stick) unsalted butter, room temperature
    1/2 cup cream cheese, room temperature
    1 teaspoon vanilla extract
    2 1/2 cups confectioners’ sugar
    1 vanilla bean, split (seeds only)

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  • Lemon Curd

    2 large eggs plus 2 large egg yolks
    3/4 cup granulated sugar
    2/3 cup freshly squeezed lemon juice (about three lemons)
    2 teaspoons grated lemon peel
    Few grains salt
    5 1/3 tablespoons ( 2/3 stick) unsalted butter, chilled and cut into small pieces

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