Katie Lee Food

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GREAT GRANDMA PEARL'S ANGEL FOOD CAKE WITH PEACHES AND CREAM



Great Grandma Pearl's Angel Food Cake with Peaches and Cream image

My great-grandmother Pearl was famous for her angel food cake. She would enter baking contests with this recipe and always took home the blue ribbon. Among her bounty of prizes? A KitchenAid stand mixer (which came in very handy for this recipe, considering she used to beat the egg whites by hand) and a new stove! Not to mention a mighty fine sash and a ribbon proclaiming her the queen of cakes.

Provided by Katie Lee Biegel

Categories     dessert

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 9

2 cups egg whites (from about 16 large eggs)
2 teaspoons cream of tartar
1/2 teaspoon salt
2 1/2 cups sugar
2 cups cake flour
1 teaspoon pure vanilla extract
1 teaspoon almond extract
6 to 8 canned peach halves in syrup, cut into thin wedges, syrup reserved
Lightly sweetened whipped cream

Steps:

  • Preheat the oven to 325 degrees F.
  • In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
  • Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
  • Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
  • To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.

CHICKEN STROGANOFF



Chicken Stroganoff image

Provided by Katie Lee Biegel

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon unsalted butter
8 ounces cremini mushrooms, sliced
Kosher salt and freshly ground black pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into chunks
1 tablespoon olive oil
1 yellow onion, thinly sliced
3 tablespoons all-purpose flour
3 cups chicken broth
1 tablespoon Worcestershire sauce
1 packet French onion soup mix
1/3 cup sour cream, plus more for serving
Cooked wide egg noodles, for serving
3 tablespoons minced fresh chives

Steps:

  • In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Season with salt and pepper. Remove from the skillet and set aside.
  • Season the chicken with salt and pepper. Return the skillet to the stove, add the olive oil and increase the heat to medium high. Add the chicken, working in batches if necessary, and cook until it begins to brown on each side, about 5 minutes. Add the onions and cook until tender, 3 to 4 minutes. Stir in the flour and cook for an additional 2 minutes. Stir in the broth, scraping up any browned bits with a wooden spoon. Stir in the Worcestershire sauce, soup mix and cooked mushrooms. Reduce the heat to low and simmer until the broth is thickened to a gravy, about 7 minutes. Stir in the sour cream.
  • Serve over egg noodles with a dollop of sour cream and garnish with fresh chives.

AIR FRYER SUMMER FISH FRY



Air Fryer Summer Fish Fry image

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

1 pound skinless cod fillets
Kosher salt and freshly cracked black pepper
1 cup all-purpose flour
2 large eggs, lightly beaten
2 cups panko breadcrumbs
1 teaspoon paprika
1/2 teaspoon garlic powder
10 ounces frozen French fries
3/4 cup mayonnaise
1 tablespoon finely chopped dill
1 tablespoon finely chopped cornichons
1 tablespoon white wine vinegar
2 teaspoons chopped capers (rinsed and drained)
1 teaspoon Dijon mustard
Kosher salt and freshly cracked black pepper

Steps:

  • For the fish and fries: Cut the cod into strips 1 inch wide by 2 inches long. Season with 1/2 teaspoon salt and some pepper. Set up a breading station with three wide shallow bowls or baking dishes, one with the flour, one with the eggs whisked with a splash of water and one with the panko. Whisk the paprika, garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper into the flour.
  • Working in small batches, toss the fish in the flour, then dip into the egg and, finally, coat with the panko. Arrange in a single layer in the basket of a 6-quart air fryer as they're done. Cook in the air fryer at 350 degrees F for 10 minutes, flipping the fish halfway through, until the fish is golden brown and crispy. Transfer to a dish and sprinkle with salt.
  • Add the fries to the air fryer and cook until golden brown and crispy, about 10 minutes. During the last minute of cooking, add the fish on top of the fries to reheat.
  • For the tartar sauce: While the fish is cooking, mix the mayonnaise, dill, cornichons, vinegar, capers, mustard and some salt and pepper in a small bowl.
  • Serve the fish and fries immediately with the tartar sauce.

SPICY PORK LETTUCE WRAPS



Spicy Pork Lettuce Wraps image

These lettuce cups filled with spicy ground pork take inspiration from Larb. Found in several Southeast Asian countries, Larb usually features seasoned ground meat served with sticky rice or lettuce cups, topped with fresh vegetables and herbs. Toasted rice powder is typically mixed into the seasoning for some crunch and to help thicken the dressing. Katie opts for ground peanuts instead to achieve a similar texture and nutty flavor. These can also be made with ground chicken, duck, turkey, or crumbled tofu in place of the ground pork. Fresh and flavorful, these lettuce cups are super easy to make at home any night of the week.

Provided by Katie Lee Biegel

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 20

2 tablespoons soy sauce
1 teaspoon grated fresh ginger (from about 1/2-inch piece)
1 teaspoon sesame oil
1 medium carrot, grated or julienned
1 bunch scallions, thinly sliced
Juice of 1 lime
1 tablespoon vegetable oil
1 pound ground pork
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
4 cloves garlic, minced
One 1 1/2-inch piece ginger, peeled and finely grated (about 1 tablespoon)
1 shallot, minced
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 head Bibb, butter or iceberg lettuce, separated into leaves
Fresh cilantro leaves, for serving
Fresh mint leaves, for serving
1/2 cup roasted salted peanuts, chopped
Sriracha, for serving

Steps:

  • For the scallion and carrot relish: Toss the soy sauce, ginger, sesame oil, carrots, scallions and lime juice in a medium bowl. Set aside in the refrigerator until ready to serve.
  • For the pork: Heat a medium skillet over medium-high heat. Add the vegetable oil, and once hot, the pork. Cook the pork, breaking it up with the back of your spoon until it browns and is no longer pink, 5 to 6 minutes. Stir in the red pepper flakes, salt, garlic, ginger and shallots. Cook until they are aromatic and incorporated, another minute. Add the hoisin and stir to combine, then add the soy sauce. Cook until the pork is sticky and glazed, about 3 minutes. Transfer the pork to a serving bowl.
  • Serve the pork with the lettuce leaves, some scallion and carrot relish, cilantro leaves, mint leaves, peanuts and sriracha, letting everyone build their own wraps with all the fixings.

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