Katherine Hall Page

Recipes

Many of Katherine's recipes are available in her cookbook, Have Faith in Your Kitchen,
plus some additional material.

Note: the selection will change periodically, so copy these down while you can!
Also see:

These are great recipes for early Spring and all Summer.

Cousin Luise's Linguini with Asparagus

What you need:

1 medium-sized yellow onion
3 teaspoons minced garlic
4 tablespoons olive oil
2 tablespoons unsalted butter
12 ounces dried linguine
1 pound fresh asparagus
2 tablespoons water ( from the pasta pot)
4 tablespoons white wine
2 tablespoons fresh lemon juice
4 tablespoons grated parmesan cheese

Break off the woody ends of the asparagus. Asparagus breaks naturally at this point. Hold a spear and bend it. It will snap at the point where it becomes too tough. Then slice the spear diagonally into approximately 1 inch pieces.

Set aside.

Boil water for the pasta while you are sautéing the onion and garlic in the oil and butter until golden. Cook the pasta according to the directions on the package and drain, reserving 2 tablespoons of the cooking liquid.

Add the asparagus to the onion/garlic mixture and cook for 2 minutes, stirring if necessary. Remove from the heat and add the water, wine, and lemon juice.

Mix it with the pasta in a warmed bowl, adding the parmesan cheese, salt, and pepper to taste—or you may serve it mounded on top of each pasta portion. Serve immediately. Makes 4 portions. The butter may be omitted and replaced by olive oil.

This is one of the best preparations for the first asparagus to appear in the spring, an elegant, yet simple recipe.
(You can also prepare this with Fiddleheads!)

Rhubarb Crumble

What you need:

1/2 cup walnuts
1 cup flour
1/2 cup rolled oats
1/3 cup packed light brown sugar
1/2 teaspoon cinnamon
Pinch of salt
1/2 cup unsalted butter at room temperature
2 pounds of rhubarb
3/4 to 1 cup white sugar
3 tablespoons flour

Preheat the oven to 375° F. Toast the walnuts in a baking pan until lightly browned and aromatic. Let cool and coarsely chop.
Combine the flour, oats, brown sugar, cinnamon, salt and stir to mix. Working quickly with your hands or a pastry blender, add the butter until the mixture has a crumbly texture. Stir in the chopped walnuts and set aside.
Wash and trim the rhubarb and cut it into 1/2” slices (about 6 cups).
Put the rhubarb in a large bowl and add the sugar and flour. Toss until the rhubarb is well-coated. Spread the rhubarb evenly into a 12” baking dish. Sprinkle the topping over the fruit and bake until the rhubarb is tender and bubbling, approximately 45 minutes to an hour. Serve warm with ice cream or whipped cream, if desired.
Faith also makes this with strawberries, both fruits happily in season at the same time. You simply replace half or more of the rhubarb with halved berries.