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Recipes
Buttermilk-Plum Ice Cream
By LRay
Southern Living, July 2015, page 103
- 2 cups half-and-half
- 1 cup buttermilk
- 1 cup heavy cream
- 6 large egg yolks
- 1 1/3 cups plus 3 Tbsp. sugar, divided
- 2 cups peeled, chopped black plums (such as 'Methley')
- 1 tablespoon light corn syrup
- 1/8 teaspoon table salt
- 2 teaspoons fresh lemon juice
Minted Yogurt Sauce
By LRay
This is so wonderful with a Herbed Leg of Lamb Roast
- 1/4 Cup of Crosse & Blackwell Mint Sauce
- 2 Cups Greek-style yogurt
- 1/4 Cup 100% Extra Virgin Olive Oil
- 2 Tablespoon Chopped Fresh Flat Leaf or Italian Parsley
- 1 Teaspoon Minced Garlic
- 1/2 Teaspoon salt (adjust to taste)
- 1/2 Teaspoon Fresh Ground Pepper (adjust to taste)
Rigatoni with Chicken Livers
By LRay
Cook pasta in a large pot of generously salted water until very al dente
- 1 pound rigatoni
- Coarse salt and freshly ground pepper
- 1 pound chicken livers, any sinew removed, patted dry
- 3 tablespoons unsalted butter, divided
- 1 small onion, halved and thinly sliced lengthwise (about 1 cup)
- 1 tablespoon finely chopped fresh sage leaves
- 2/3 cup dry red wine
- 1 1/2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
- 1/3 cup coarsely chopped fresh flat-leaf parsley leaves
- Extra-virgin olive oil, for drizzling
Roasted Peanut Soup with Honey Whipped Cream
By LRay
Recipes & Menus | recipes Roasted Peanut Soup with Honey Whipped Cream The foundation of this elegant soup? Pe...
- 2 heads of garlic
- 4 tablespoons olive oil, divided
- 1 1/2 cups unsalted, dry-roasted peanuts
- 3 cups sliced onions (about 2 onions)
- 3 cups thinly sliced celery stalks (about 1/2 bunch), leaves reserved
- 2 tablespoons unsalted butter
- 2 quarts low-salt chicken broth
- 1 bay leaf
- 1 Yukon Gold potato (about 8 ounces), peeled, cut into 1/4" cubes
- 3/4 cup chilled heavy cream, divided
- Kosher salt
- 1 tablespoon (or more) honey
- 1 tablespoon roasted peanut oil or 1/2 teaspoon toasted sesame oil
Grilled Saffron Rack of Lamb
By LRay
Recipes & Menus | recipes Grilled Saffron Rack of Lamb The lamb needs to marinate overnight, so be sure to start ...
- 2 racks of lamb (3–3 1/2 lb. total), rib bones frenched
- Kosher salt, freshly ground pepper
- 2 garlic cloves, crushed
- 1 cup plain 2% fat Greek yogurt
- 2 tablespoons olive oil
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon saffron threads, finely crumbled
Fava Bean Hummus
By LRay
The Local Palate, June/July 2013, page 49
- 4 cups fava beans, peeled and blanched
- 4 cloves of garlic, de-germed (green sprout removed) and blanched in fresh water three times
- 6 mint leaves
- 1/2 cup extra virgin olive oil, plus extra for brushing
- 1 teaspoon Agrumato lemon olive oil
- 6 slices naan bread
Porchetta
By LRay
Recipes & Menus | recipes Porchetta Roasting skin-on pork belly that’s been wrapped around a pork loin gives yo...
- 1 5–6-pound piece fresh pork belly, skin on
- 1 (trimmed) 2-3-pound boneless, center-cut pork loin
- 3 tablespoons fennel seeds
- 2 tablespoons crushed red pepper flakes
- 2 tablespoons minced fresh sage
- 1 tablespoon minced fresh rosemary
- 3 garlic cloves, minced
- Kosher salt
- 1/2 orange, seeded, thinly sliced
Pine Nut & Feta Cheese Ball
By LRay
Toasted pine nuts coat this herbed feta cheese ball
- 4 ounces cream cheese, room temperature
- 4 ounces feta, crumbled, room temperature
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons capers
- 2 tablespoons fresh oregano leaves
- 2 teaspoons fennel seeds, toasted
- 1 teaspoon lemon zest, finely grated
- Kosher salt
- 3/4 cup pine nuts, toasted, chopped
- Crackers, for serving
Spiced Lamb Patties with Nutty Garlic Sauce
By LRay
Bon Appetit, November 2014, page 48
- 2 garlic cloves, finely grated
- 1/4 cup almond butter
- 4 tablespoons fresh lemon juice, divided
- 6 tablespoons olive oil, divided
- 1 teaspoon kosher salt, plus more
- 1/2 teaspoon freshly ground black pepper, plus more
- 1 pound ground lamb, preferably shoulder
- 1/2 medium onion, finely chopped
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 small head of red cabbage, thinly sliced
- 1/4 English hothouse cucumber, halved lengthwise, thinly sliced
- 2 radishes, thinly sliced
- 4 pita bread or flatbreads
- Mixed tender herb leaves (such as cilantro and mint; for serving)
Tomato, Watermelon, and Feta Skewers with Mint and Lime
By LRay
Southern Living, July 2015, Page 106
- 2 large heirloom tomatoes, cored and cut into 1-inch pieces
- 3 cups 1-inch watermelon cubes (about 1/4 of a 3-lb. watermelon) $
- 8 ounces feta cheese, cubed
- 2 1/2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh mint
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 36 (3-inch) wooden skewers