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Recipes
Quinoa Tabbouleh
By LRay
Quinoa Tabbouleh The classic Middle Eastern salad gets an of-the-moment upgrade with the "it" grain, quinoa
- 1 cup quinoa, rinsed well
- 1/2 teaspoon kosher salt plus more
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces
- 1 pint cherry tomatoes, halved
- 2/3 cup chopped flat-leaf parsley
- 1/2 cup chopped fresh mint
- 2 scallions, thinly sliced
Chicken-Apple Sausage Flatbread
By LRay
Southern Living SEPTEMBER 2014
- 1 (11-oz.) can refrigerated thin-crust pizza dough
- Vegetable cooking spray
- 2 crisp, sweet apples (such as Gala, Fuji, or Braeburn)
- 1/2 teaspoon fresh lemon juice
- 1 (12-oz.) package smoked chicken-and-apple sausage links
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup whipped cream cheese spread
- Garnish: chopped fresh chives and basil
Strozzapreti with Mushrooms and Ricotta
By LRay
Bon Appetit, September 2014, page 29
- SOFFRITTO
- 1/4 cup olive oil
- 1 small red onion, finely chopped
- 1 large carrot, peeled, finely chopped
- 1 celery stalk, finely chopped
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon smoked paprika
- PASTA
- 6 tablespoons olive oil, divided, plus more
- 1 pound mixed mushrooms (such as maitake, shiitake, and king trumpet), cut or torn into 1/2” pieces
- Kosher salt and freshly ground black pepper
- 1 pound strozzapreti or gemelli
- 1 garlic clove, finely chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh chives, plus more for serving
- 1/2 cup grated Parmesan, divided
- 2/3 cup fresh ricotta
- 6 soft-boiled eggs, peeled (optional)
Tarter Sauce
By LRay
Southern Living, March 2014, page 112, from Robby Melvin
- 1 cup mayonnaise
- 1 tablespoon thinly sliced fresh chives
- 2 tablespoons chopped cornichons or other small dill pickles
- 1 tablespoon capers, drained
- 1 large hard-cooked egg, peeled and chopped
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon cornichon juice from jar
- 1/4 teaspoon dried tarragon, basil, or parsley
- 1/8 teaspoon ground red pepper
- Salt and pepper to taste
Whiskey Pie with Tipsy Berries
By LRay
Elizabeth Karmel, Southern Living JUNE 2013
- TIPSY BERRIES:
- 1 2/3 cups finely crushed graham cracker crumbs*
- 3 tablespoons sugar
- 1/4 cup butter, melted
- 2 tablespoons all-purpose flour
- 1 cup sugar
- 3 large eggs, beaten
- 1 cup buttermilk
- 1/2 cup butter, melted
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- Pinch of freshly grated nutmeg
- 1 (16-oz.) container fresh strawberries, sliced
- 1 cup fresh blueberries
- 1/2 cup fresh raspberries
- 1/4 cup shaved fresh coconut
- 2 tablespoons bourbon
- 2 teaspoons sugar
Spicy Chocolate Sauce
By LRay
Directions 1. In a small bowl, cover the dried pepper with boiling water
- 1/2 dried chipotle chile pepper
- 1/4 cup olive oil
- 1 medium sweet Spanish onion, sliced (1 1/2 cups)
- 3 cloves garlic, chopped
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon tomato paste
- 1/4 cup dry red wine or water
- 1 pound peeled fresh tomatoes, chopped, or canned San Marzano tomatoes
- 2 ounces bittersweet chocolate, chopped
- 1 teaspoon ground cumin
- 3 splashes liquid smoke
- 1 tablespoon olive oil
- 1/4 teaspoon salt
The Ultimate Bolognese Sauce
By LRay
Bon Appetit, April 2015, page 98
- Sauce
- 2 bay leaves
- 3 whole cloves
- 2 teaspoons fennel seeds
- 1 1/2 teaspoons crushed red pepper flakes
- 1/4 teaspoon black peppercorns, plus more freshly ground
- 1 tablespoon olive oil
- 3 ounces chicken livers, rinsed, finely chopped
- 1 1/2 teaspoons kosher salt, plus more
- 1/2 large onion, finely chopped
- 1/2 small bunch thyme
- 1/4 cup Mama Lil’s Pickled Kick Butt Peppers in Oil or Peppadew peppers
- 5 garlic cloves, finely chopped
- 1 14-ounce can whole tomatoes
- 1/3 cup red wine
- 1 1/4 pounds ground beef chuck (20% fat)
- 1 pound pork shoulder (Boston butt), ground
- 1 1/2 cups whole milk
- 2 tablespoons red wine vinegar
- Pasta
- 12 ounces pappardelle
- 4 tablespoons (1/2 stick) unsalted butter
- Kosher salt and freshly ground black pepper
- 3 ounces Parmesan, finely grated (about 3/4 cup)
- Special Equipment
- A spice mill or a mortar and pestle
Bok Choy and Chicken Soup
By LRay
Martha Stewart Living, December 2013, Page 108
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 stalks celery, thinly sliced (about 1/2 cup)
- 4 scallions, thinly sliced, white and light-green parts separated
- 2 cloves garlic, thinly sliced
- 1 1-inch piece ginger, peeled and julienned
- 1 small serrano or jalapeno chile, stemmed and thinly sliced (about 1 tablespoon)
- 1 pound boneless skinless chicken-breast halves
- 2 heads baby bok choy (about 12 ounces), stalks sliced crosswise into 1/2-inch pieces, leaves left whole
- 3/4 teaspoon fish sauce
- Coarse salt
- Lime wedges, for serving
Mixed Bean Salad with Tomato Vinaigrette
By LRay
Bon Appetit, June 2016, page 101
- 5 plum tomatoes, cored
- 1/2 medium white onion
- 2 serrano chiles
- 1/2 cup (packed) cilantro leaves with tender stems
- 3 tablespoons fresh lime juice, divided
- 1 teaspoon kosher salt, plus 3 tablespoons if using fresh beans, plus more
- 4 pounds fresh shell beans (such as cranberry or butter), shelled, or three 15-ounce cans beans (such as black, cannellini, and/or kidney), rinsed
- 1/2 pound snap beans (such as Romano, wax, or green beans), thinly sliced on a diagonal
- 1/4 cup olive oil
- 1 tablespoon chia seeds (optional)
Irish Cream Chocolate Mousse Cake
By LRay
Recipes & Menus / recipes Irish Cream Chocolate Mousse Cake If this cake sounds too perfect, there is one draw...
- 4 4
- large eggs
- 1/3 1/3
- cup
- sugar
- 12 12
- ounces
- semisweet chocolate, chopped
- 1 1/2 1 1/2
- cups
- chilled whipping cream
- 1/4 1/4
- cup
- Irish cream liqueur
- 6 6
- large eggs
- 3/4 3/4
- cup
- plus 2 tablespoons sugar
- 2 2
- tablespoons
- instant espresso powder or coffee powder
- Pinch of salt
- 1 1
- cup
- all purpose flour
- 2/3 2/3
- cup
- sugar
- 5 5
- tablespoons
- water
- 5 5
- tablespoons
- Irish whiskey
- 2 2
- 141/2 x3-inch waxed paper strips
- 4 4
- ounces
- semisweet chocolate, chopped
- 1 1
- tablespoon
- plus 1 teaspoon solid vegetable shortening
- 12 12
- 1-ounce squares semisweet baking chocolate
- Powdered sugar