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Recipes
Quinoa and Roasted Beet Parfait
By LRay
This appetizer is a savory version of the classic layered dessert
- ROASTED BEETS
- 12 to 14 ounces beets and/or golden beets
- 2 tablespoons olive oil
- Salt and ground black pepper
- WALNUTT VINAIGRETTE
- 1/2 cup chopped walnuts, toasted
- 1/4 cup champagne vinegar
- 1/4 cup walnut oil
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh chives
- 1 small shallot, minced
- 1 teaspoon honey
- 1 teaspoon Dijon-style mustard
- QUINOA
- 1/2 cup red quinoa
- 1/2 cup white quinoa
- 8 ounces goat cheese (chevre)
- 2/3 cup whipping cream
Chocolate-Buttermilk Pudding
By LRay
Southern Living, February 2015, page 109
- PUDDING
- 3/4 cup granulated sugar
- 3 tablespoons unsweetened cocoa
- 2 tablespoons cornstarch
- 1/4 teaspoon table salt
- 1 cup buttermilk
- 1 1/4 cups heavy cream
- 2 large egg yolks
- 1 large egg
- 1 (4-oz.) semisweet chocolate baking bar, finely chopped
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- BUTTERMILK CREAM
- 3/4 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup buttermilk
Chai Cheesecake with Pears and Walnuts
By LRay
The Local Palate, November 2014, page 100
- For Cheesecake
- 2 cups smashed gingersnap cookies (about 28–34 cookies)
- 6 tablespoons butter, melted
- 4 8-ounce boxes cream cheese, softened to room temperature
- 2/3 cup dark brown sugar
- 4 tablespoons sugar
- 3 1/4 teaspoons ground cardamom
- 2 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 4 large eggs
- 4 large egg yolks
- 1/3 cup tea, brewed dark using 2 teabags of black tea
- 1 1/4 teaspoons vanilla extract
- 1/4 cup sour cream
- For Pear and Walnut Topping
- 3 medium-firm pears, Bartlett works well
- 1 tablespoon butter
- 2 tablespoons honey
- 1/4 cup granulated sugar
- 1 cup toasted walnuts
Salted Caramel Thumbprint Cookies
By LRay
Better Homes and Gardens, November 2014, page 128
- 2 cups all-purpose flour
- 2/3 cup sugar
- 1 cup butter
- 1/2 teaspoon vanilla
- 16 vanilla caramels, unwrapped
- 1/3 cup whipping cream*
- 1 Recipe Chocolate Drizzle (optional)
- Fleur de sel or other coarse gourmet salt
Scotch Broth
By LRay
Martha Stewart Living, March 2016, page 72
- 2 tablespoons extra-virgin olive oil
- 2 pounds boneless lamb shoulder in one piece, plus its bones
- 2 large yellow onions, peeled and quartered
- 3 celery stalks, coarsely chopped
- 3 medium carrots, peeled and coarsely chopped
- 2 medium leeks, washed and trimmed, white and light-green parts cut on the bias into 2-inch pieces, trimmings reserved
- 1/2 teaspoon whole black peppercorns
- Coarse salt
- 12 parsley stems, plus 1/2 cup leaves, finely chopped
- 2 medium turnips, peeled and halved (about 1 pound)
- 1/2 cup pearl barley
- 1 1/2 pounds English peas, shelled, or 1 12 cups frozen peas
Wiener Schnitzel
By LRay
Wiener Schnitzel Kurt Gutenbrunner, the New York City chef and author of Neue Cuisine: The Elegant Tastes of Vienn...
- 1 cup all-purpose flour
- 3 teaspoons kosher salt, divided, plus more for seasoning
- 2 large eggs
- 2 tablespoons heavy cream
- 2 cups fine plain dried breadcrumbs
- 1/2 pound veal scaloppine or eye round, cut across the grain into 4 equal pieces
- Freshly ground black pepper
- 2 cups vegetable oil
- 3 tablespoons unsalted butter
- 1 lemon, cut into 4 wedges
- Curly parsley or lettuce
Pickled Squash
By LRay
From the recipe file of Norma Joyce Burchett-White
- 8 Cups Tender Yellow SQUASH (finely sliced)
- 2 Cup ONION (finely chopped)
- 2 RED SWEET PEPPERS (chopped)
- 1/4 Cup PICKLING SALT
- 2 RED SWEET PEPPERS (chopped)
- 1/2 Cup GREEN PEPPER
- 2 Cup Cider VINEGAR
- 3 Cups SUGAR
- 2 Teaspoon CELELRLY SEED
- 2 Teaspoon MUSTARD SEED
Sparkling Rose Blueberry Floats
By LRay
Prepare and freeze Blueberry Granita
- 3 cups recipe Blueberry Granita
- 1 pint purchased coconut gelato (2 cups)
- 2 tablespoons honey
- 2 cups fresh blueberries
- 1 750-ml bottle sparkling rose or club soda, chilled
- 1/2 cup very thinly sliced fresh basil leaves
Chicken with Herb-Roasted Tomatoes and Pan Sauce
By LRay
Chicken with Herb-Roasted Tomatoes and Pan Sauce Roasting tomatoes intensifies their flavor and coaxes out their s...
- 1 1/2 pounds cherry tomatoes or other small tomatoes on the vine
- 6 tablespoons olive oil, divided
- 2 tablespoons herbes de Provence
- 1 teaspoon kosher salt plus more
- Freshly ground black pepper
- 1 tablespoon Worcestershire sauce
- 1 pound skinless, boneless chicken breasts
- 1 small shallot, minced
- 2 tablespoons red wine vinegar
- 3 tablespoons flat-leaf parsley leaves
- 3 tablespoons fresh tarragon leaves
Browned Butter Pecan Sandies
By LRay
Makes: 36 servings Serving size: 1 cookie Yield: 36 cookies Prep 45 mins Cook 6 mins Bake 350° 10 mins per batc
- 1 cup unsalted butter, cut into chunks
- 1 cup chopped pecans
- 3/4 cup powdered sugar
- 1/4 cup packed brown sugar
- 3 - 4 tablespoons half-and-half or light cream
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 2 cups unbleached all-purpose flour
- Coarse sugar (optional)
- 36 pecan halves
- Molasses or maple syrup (optional)