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Recipes
Greens Cracker
By LRay
Better Homes and Gardens, January 2016, page 51
- 1/2 14.1 ounce package rolled refrigerated unbaked piecrust (1 crust)
- 1 egg yolk
- 1/2 teaspoon snipped fresh rosemary
- 2 Swiss chard or kale leaves with stems
- 1 ounce Gruyere cheese, shredded (1/4 cup)
- 1/4 teaspoon coarse sea salt
Skillet Hash Browns
By LRay
Recipes & Menus | recipes Skillet Hash Browns Here's a recipe that justifies the existence of that food processor...
- 5 russet potatoes (about 3 pounds), peeled, coarsely shredded
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 tablespoons vegetable oil, divided
- 2 bunches scallions, greens and whites separated, thinly sliced
- Coarse sea salt (such as Maldon)
Soup au Pistou
By LRay
Martha Stewart Living, September 2014, page 114
- SOUP
- 2 tablespoons extra-virgin olive oil
- 3 anchovy fillets
- 2 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, washed well, and drained (about 4 cups)
- 2 small celery stalks, cut into 1/2-inch pieces (about 2/3 cup)
- Coarse salt and freshly ground pepper
- 1 small zucchini, cut into 1/2-inch pieces (about 1 1/2 cups)
- 1 small yellow squash, cut into 1/2-inch pieces (about 1 1/2 cups)
- 4 cups low-sodium chicken broth
- 1 Parmesan rind, about 1 by 3 inches
- 2 cans (15.5 ounces each) small white beans, such as navy, rinsed and drained
- PISTOU
- 1 cup lightly packed fresh basil leaves
- 2 cloves garlic, smashed
- 1/3 cup grated Parmesan, plus more for serving
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
Prosecco-Raspberry Gelée
By LRay
Prosecco-Raspberry Gelée A glass of chilled Prosecco is a fine prelude to a summer meal
- 2 cups (9 ounces) fresh raspberries
- 3/4 cup plus 2 tablespoons sugar, divided
- 2 tablespoons fresh lemon juice, divided
- 1 750-ml chilled bottle Prosecco (Italian sparkling wine), divided
- 3 1/2 teaspoons unflavored gelatin (measured from two 1/4-ounce envelopes)
- 3/4 teaspoon orange-flower water (optional)
Fresh Sweet Potato Salad
By LRay
Combine the first 3 ingredients in a large bowl
- 4 Cups Shredded Raw Sweet Potatoes (About 3 Medium)
- 1 Medium Apple, not Peeled and Chopped
- 1/2 Cup Chopped Pecans
- 1/2 Cup Sour Cream
- 1/2 Cup Mayonnaise
- 1 Teaspoon Grated Lemon Peel
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Honey
- 1/4 Teaspoon Tarragon
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Pepper
Nonnie's Nog
By LRay
Nannie's Nog is a boozy, creamy concoction that is perfect for sipping under the mistletoe or while chatting with f...
- 7 eggs, separate the yolks and whites
- 1 1/2 cups Wild Turkey 101 bourbon
- 2 cups whole milk
- 7 heaping tablespoons sugar
- 1 pint heavy cream
- nutmeg, to garnish
Spring Pea Soup with Asparagus and Potatoes
By LRay
Martha Stewart Living, May 2015, page 68
- 2 tablespoons extra-virgin olive oil
- 1 leek, white and pale-green parts only, thinly sliced, washed well, and drained
- 1 stalk celery, thinly sliced
- 1 carrot, finely chopped
- 4 cups low-sodium chicken broth
- 1 piece (about 2 inches) Parmesan rind
- 4 ounces baby potatoes, scrubbed and cut into 1/4-inch rounds
- 1 cup shelled green peas (from 1 pound in pods), or 1 cup frozen peas, thawed
- 8 ounces sugar snap peas, trimmed and cut into 1/2-inch pieces
- 1/2 bunch asparagus, tips separated, stalks cut into 1/2-inch pieces
- Coarse salt and freshly ground pepper
- 2 tablespoons fresh dill, for serving
Chocolate-Stout Cupcakes
By LRay
From Martha Stewart Living, March 2017
- 16 ounces cream cheese
- 1 stick unsalted butter, room temperature
- 2 cups confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
Blue Cheese-Red Currant Cheese Ball
By LRay
Southern Living, December 2015, Page 150
- 1 (8-oz.) package cream cheese, softened
- 2 tablespoons butter, softened
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon Worcestershire sauce
- Dash of hot sauce (such as Tabasco)
- 1/4 teaspoon kosher salt
- 4 ounces crumbled blue cheese
- 2 tablespoons red currant jam or jelly
- 1 cup dried currants, coarsely chopped
- Thin gingersnaps
Black and White Sesame Seed Cookies
By LRay
Bon Appetit, December 2015, page 87
- 3/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 3 cups cake flour, plus more
- 1 1/4 cups (2 1/2 sticks) chilled unsalted butter, cut into pieces
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1/2 cup black sesame seeds
- 1/4 teaspoon vegetable oil
- 1/2 cup white sesame seeds
- 4 cups powdered sugar
- 1 teaspoon fresh lemon juice
- Pinch of kosher salt
- A 3-inch-diameter cookie cutter