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Recipes
Pumpkin Football Cakes
By LRay
From the Test Kitchen•Tip *Nutrition Analysis per cupcake: 262 calories, 3 g protein, 46 g carb
- Cake:
- 2 2
- cupsall-purpose flour
- 2 2
- teaspoonsground cinnamon
- 1 1/2 1 1/2
- teaspoonsbaking powder
- 1 1/2 1 1/2
- teaspoonsbaking soda
- 1/2 1/2
- teaspoonsalt
- 1/2 1/2
- teaspoonground nutmeg
- 1/4 1/4
- teaspoonground cloves
- 4 4
- eggs, lightly beaten
- 1 1
- 15 ouncecan pumpkin
- 2/3 2/3
- cuppacked brown sugar
- 2/3 2/3
- cupgranulated sugar
- 1/3 1/3
- cupvegetable oil
- Frosting:
- 1/3 1/3
- cupbutter, softened
- 3 1/2 - 4 3 1/2 - 4
- cupspowdered sugar
- 3 3
- tablespoonsmilk
- 1 1
- teaspoonvanilla
Sweet Onion Pudding
By LRay
Southern Living DECEMBER 2002 also November 2000, page 161
- 6 large eggs, lightly beaten
- 2 cups whipping cream
- 1 (3-ounce) package shredded Parmesan cheese
- 3 tablespoons all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup butter or margarine
- 6 medium-size sweet onions, thinly sliced
Stuffed Collard Greens
By LRay
Martha Stewart Living, April 2014, page 58
- 1 can (28 ounces) whole peeled tomatoes with their juices
- 1 can (28 ounces) whole peeled tomatoes with their juices
- 1/4 cup extra-virgin olive oil
- 1/4 cup extra-virgin olive oil
- 1/2 small onion, finely chopped
- 1/2 small onion, finely chopped
- Pinch of red-pepper flakes
- Pinch of red-pepper flakes
- Coarse salt and freshly ground pepper
- Coarse salt and freshly ground pepper
- 1 cup spelt
- 1 cup spelt
- 1 pound collard greens
- 1 pound collard greens
- 1 1/2 cups cooked white beans, or 1 can (15 ounces) low-sodium white beans, drained and rinsed
- 1 1/2 cups cooked white beans, or 1 can (15 ounces) low-sodium white beans, drained and rinsed
- 2 tablespoons finely grated Parmigiano-Reggiano
- 2 tablespoons finely grated Parmigiano-Reggiano
- 2 teaspoons chopped fresh sage leaves
- 2 teaspoons chopped fresh sage leaves
Crispy Chicken with Shallots
By LRay
Bon Appetit, January 2014, page 87
- 2 cloves garlic, peeled
- 1/2 cup fresh mint leaves
- 2 tablespoons olive oil
- 1 cup fresh flat-leaf parsley leaves, plus more for serving
- 1 teaspoon kosher salt, plus more
- 1/4 teaspoon freshly ground black pepper, plus more
- 1 3 1/2–4 chicken, halved, breast bone removed
- 8 small shallots, peeled, root ends trimmed
Pork Ragù over Creamy Polenta
By LRay
Bon Appetit, March 15, page 69
- skinless, boneless pork shoulder (Boston butt), cut into 3 pieces
- Kosher salt and freshly ground black pepper
- vegetable oil
- large onion, finely chopped
- garlic cloves, finely chopped
- tomato paste
- full-bodied red wine
- 28-ounce can whole peeled tomatoes
- sprigs thyme
- sprigs rosemary
- bay leaves
- Kosher salt
- coarse polenta (not quick-cooking)
- unsalted butter
- grated Parmesan (from about 2 ounces), plus more for serving
- Freshly ground black pepper
- chopped fresh parsley
- Olive oil (for drizzling)
Baked Apple Bowl Pies
By LRay
Better Homes and Gardens, November 2013, page 146
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 cup butter
- 1/4 cup shortening
- 1/3 cup milk
- 1 egg, separated
- 1 tablespoon water
- 8 small baking apples (such as Granny Smith, Braeburn or Jonathan) (2 3/4-inches in diameter; about 4 1/2 ounces each), cored and peeled
- 1 cup caramel ice cream topping
- 1/4 cup chopped toasted hazelnuts
- 1/2 teaspoon apple pie spice
- 2 tablespoons butter, cut into 8 small pieces
- 1 lemon, cut in half
- 1 teaspoon sugar
- 1 tablespoon water
- sage leaves
Summer Succotash
By LRay
The Locale Palate Magazine, June/July 2013, page 100
- 2 cups beans or peas (lady peas, crowder peas, lima beans, butter beans, purple hulls—you decide!)
- 4 corncobs, 3 for succotash and 1 for juicing, all kernels removed from the cob
- 1 sweet onion, diced
- Apple cider vinegar or lemon juice to taste
- Extra virgin olive oil
- Red pepper flakes to taste, optional
- Salt to taste
- Freshly ground black pepper to taste
- 1 medium zucchini, medium diced
- 1 cup cherry tomatoes, halved
- 1/2 cup chicken stock (use vegetable stock or water to keep the dish vegetarian)
- 1/4 bunch parsley, chopped
- 12 sprigs thyme, chopped
Grilled Figs with Goat Cheese and Satsuma Gastrique
By LRay
The Local Palate, June/July 2014, page 74
- For the Figs
- 20 ripe figs
- 4 ounces goat cheese, softened (preferably local)
- 2 tablespoons olive oil
- 1/2 cup satsuma gastrique (recipe below)
- For the Satsuma Gastrique
- 1 shallot, minced
- 3 cups freshly squeezed satsuma juice
- 1/2 cup granulated sugar
- 1/4 cup sherry vinegar
Charred and Raw Corn with Chile and Cheese
By LRay
Bon Appetit, July 2014, page 82
- 4 ears of corn, husked
- 1 large shallot, thinly sliced into rings
- 1/2 red chile (such as Holland or Fresno), with seeds, thinly sliced into rings
- 1/4 cup fresh lime juice
- Kosher salt and freshly ground black pepper
- 4 tablespoons vegetable oil, divided
- 2 oz. fresh Cotija cheese or queso fresco, crumbled
- 1/4 cup cilantro leaves with tender stems
No-Bake Chocolate Cream Pie with Toasted Meringue
By LRay
Bon Appetit, November 2015, page 119
- 9 tablespoons unsalted butter
- 6 ounces chocolate wafer cookies
- Kosher salt
- 8 ounces bittersweet chocolate, melted, divided
- 4 large egg yolks
- 3 tablespoons cornstarch
- 1 1/2 cups heavy cream
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 cups whole milk
- 3/4 cup sweetened condensed milk
- 4 large egg whites
- 1/2 cup granulated sugar
- 3/4 cup powdered sugar, sifted
- A kitchen torch (optional)