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Recipes
Ricotta Omelets
By LRay
Recipes & Menus | recipes Ricotta Omelets This also makes a great dinner for one; just cut the ingredients in hal...
- 2 tablespoons unsalted butter, divided
- 4 large eggs, beaten to blend, divided
- Kosher salt, freshly ground pepper
- 4 tablespoons ricotta, divided
- 2 tablespoons grated Parmesan, divided
- 2 tablespoons chopped fresh basil, divided
- 1 tablespoon chopped fresh chives, divided
- Cherry Tomato Vinaigrette (See Separate Recipe)
Roasted Salmon with Potatoes and Herbed Crème Fraîche
By LRay
Bon Appetit, June 2014, page 81
- Potatoes
- 1 1/2 pound small waxy potatoes, scrubbed
- Kosher salt
- 2 tablespoonsolive oil
- Salmon and assembly
- 1 1 1/2-lb. piece skin-on salmon
- 1 tablespoon olive oil, plus more for drizzling
- Kosher salt
- 1/2 cup crème fraîche
- 2 tablespoons chopped fresh chives, dill, and/or tarragon, plus tarragon and dill sprigs for serving
- 2 radishes, trimmed, thinly sliced
Fried-Egg-and-Bacon PUff Pastry Squares
By LRay
Directions Unfold puff pastry on a lightly floured work surface, and roll out into a 12-inch square
- 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
- All-purpose flour, for rolling
- 10 large eggs, divided
- 1 teaspoon water
- 9 slices bacon, cut in half crosswise
- 3 tablespoons unsalted butter, divided
- Coarse salt and freshly ground pepper
- Chopped fresh chives, for garnish
Charred Corn and Roasted Bone Marrow Spoonbread with Basil-Almond Pesto
By LRay
The Local Palate, November 2014, page 120
- For Spoonbread
- 3 ears corn, husked
- 2 3/4 cups whole milk, separated
- 1 cup polenta
- 2-3 marrow bones
- 4 tablespoons beef fat
- 2 tablespoons butter, plus additional for greasing baking dish
- 3 teaspoons salt
- 1 teaspoon black pepper
- 3 eggs, separated into yolks and whites, at room temperature
- Splash of lemon juice
- Basil-almond pesto (recipe follows)
- For Basil-Almond Pesto
- 1/2 cup toasted whole or sliced almonds
- 4 cloves garlic
- 4 cups basil leaves
- Zest and juice of 1 lemon
- 1/2 cup good-quality olive oil
- Salt and pepper to taste
Pork Roast with Hopping John Stuffing
By LRay
Southern Living JANUARY 2001 (page 110)
- 1 small onion, chopped
- 1/2 medium-size green bell pepper, chopped
- 2 tablespoons vegetable oil
- 1 1/2 cups cooked long-grain rice
- 1 1/2 cups frozen chopped collard greens, thawed
- 1 (15-ounce) can black-eyed peas, rinsed and drained
- 1/2 cup diced cooked country ham
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 1 (2 1/2-pound) boneless pork loin roast
TLP's Pesto
By LRay
The Local Palate, August/September 2014, page 111
- 3 cups basil leaves, loosely packed
- 1/3 cup pine nuts
- 2 –3 garlic cloves, minced
- Pinch of salt
- 1/4 –1/2 cup olive oil, best quality you can find
- 1/2 cup freshly grated Parmigiano Reggiano, best you can afford (and wait to grate!)
- Pepper to taste
Summer House Lobster Salad
By LRay
Summer House Lobster Salad Guests can chip in to make quick work of this casually elegant salad; steaming the vege...
- 1/2 cup minced shallots
- 1/2 cup white wine vinegar
- 1/2 cup coarsely chopped fresh dill
- 2 tablespoons Dijon mustard
- 1 teaspoon kosher salt plus more for seasoning
- 1 teaspoon freshly ground black pepper plus more for seasoning
- 1 cup vegetable oil
- 12 small red-skinned potatoes or new potatoes (about 1 pound)
- 2 cups (heaping) haricots verts (about 6 ounces), trimmed
- 1 cup fresh shelled (or frozen, thawed) peas
- 6 large eggs
- 3 1 1/2-pound live lobsters or 3 cups cooked lobster meat
- 10 cups mixed greens
- 2 cups cherry tomatoes, halved
- 6 small red radishes, trimmed, quartered
Classic Skillet Cornbread
By LRay
Southern Living, October 2016, page 151
- 1 1/2 cups (about 85/8 oz.) fine stone-ground yellow cornmeal
- 1/4 cup all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 3/4 cups buttermilk
- 2 large eggs
- 3 tablespoons salted butter
Slaton Bakery Banana Pudding
By LRay
Prep Time: 20 minutes Cook Time: 0 minutes Total Time: 20 minutes Serves: 10 People
- 1 Lb Slaton Vanilla Wafers
- 2 3.4 oz. packages of instant vanilla pudding
- 4 cup(s) half and half, cold
- 1 Tbsp vanilla extract
- 8 Oz heavy whipping cream
- 6 bananas, sliced
Charred Eggplant with Miso Dressing
By LRay
Marian Cooper Cairns, Southern Living JUNE 2014 Miso is a Japanese staple with a slightly salty, pungent flavor
- 1/3 cup mayonnaise
- 2 tablespoons white miso
- 1 tablespoon fresh lime juice
- 1/8 teaspoon freshly ground black pepper
- 2 large eggplants (about 2 lb.)
- 1/4 cup olive oil
- 1/4 cup torn fresh cilantro leaves