LRay's profile page
Recipes
Kenyon Johnnycakes
By LRay
This firm, crisp cornmeal cake was created to withstand the rigors of rugged New England travel in the 17th century
- 1 cup(s) stone-ground Kenyon cornmeal
- 1 teaspoon(s) sugar
- 1 teaspoon(s) salt
- 1.5 cup(s) boiling water
- Vegetable-oil cooking spray
Gingered Sesame-Almond Shortbread Bark
By LRay
Martha Stewart Living, December 2013, page 173
- 1 3/4 sticks cold unsalted butter, cut into pieces, plus more, softened, for brushing pan
- 2 1/4 cups all-purpose flour
- 1 teaspoon ground ginger
- 1/4 teaspoon coarse salt
- 1/2 teaspoon baking powder
- 3/4 cup sugar
- 1 large egg white, lightly beaten
- 1 cup sliced almonds
- 2 tablespoons sesame seeds
Suspiciously Absinthe
By LRay
Absinthe began as a mysterious cure-all potion with an ellusive hallucinatory property
- 2 ounces Toulouse Red Absinthe
- 6 dashes house made grapefruit-dill bitters*
- House made grapefruit-hibiscus soda**
- Grapefruit twist, for garnish
Blueberry-Buttermilk Chess Pie
By LRay
Bon Appetit, July 2016, page 78
- 1 disk All-Purpose Pie Dough
- 1/2 cup all-purpose flour, plus more for surface
- 2 tablespoons fine-grind cornmeal
- 1/2 teaspoon kosher salt
- 1 cup sugar
- 1/2 cup plus 2 tablespoons unsalted butter, room temperature
- 2 teaspoons finely grated orange zest
- 1 vanilla bean, split lengthwise
- 4 large eggs, room temperature
- 1 1/4 cups buttermilk, room temperature
- 2 cups fresh (or frozen, thawed) blueberries
Double-Dark Chicken Noodle Soup
By LRay
Bon Appetit, March 2015, page42
- Our best-ever chicken stock begins with wings, which have a high skin-to-meat ratio. Browning the wings results in lots of caramelized nooks and crannies that imbue the stock with a deep, savory flavor.
Classic Southern Buttermilk Pie
By LRay
Pam Lolley, Southern Living, MAY 2014, page 138
- 1 1/2 cups sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup butter, melted
- 1 tablespoon loosely packed lemon zest
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Perfect Pastry Crust
- Garnishes: fresh berries, whipped cream, fresh mint
Asparagus-Tuna Casserole
By LRay
Taking inspiration from a classic nicoise salad, this fresh look at tuna casserole combines new potatoes and olives...
- 1 cup dried penne pasta
- 1 pound tiny new potatoes, diced (1/2-inch pieces)
- 3 tablespoons butter
- 1/4 cupchopped onion
- 2 tablespoonsall-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 1/4 cups milk
- 2 teaspoons finely shredded lemon peel
- 4 ounces provolone cheese, shredded
- 3 4 1/2ounce can tuna packed in roasted garlic olive oil or desired flavor tuna
- 1/2 cup pitted kalamata olives, halved
- 1 1/2 pounds green, white, and/or purple asparagus, trimmed, cut in 1-inch pieces
- 1/4 cup soft bread crumbs
- 1/4 cup finely shredded Parmesan cheese
Chicken Souvlaki
By LRay
Directions Whisk together lemon zest, 1 tablespoon plus 1 1/2 teaspoons lemon juice, half the garlic, the oregano,...
- 1 1/2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
- 2 garlic cloves, finely grated
- 1 tablespoon chopped fresh oregano
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 pound boneless, skinless chicken breast halves, cut into 2-inch cubes
- 1/2 English cucumber, chopped
- 1/2 cup fat-free Greek yogurt
- 3 plum tomatoes, quartered
- 1/2 small red onion, cut 3/4 inch thick, and separated into slices
- 4 whole-wheat pitas
- Garnish: oregano leaves
Double-Crust Chicken Pot Pie
By LRay
1. Preheat oven to 375°. Melt butter in a large skillet over medium heat; add leeks, and sauté 3 minutes
- 1/2 cup butter
- 2 medium leeks, sliced
- 1/2 cup all-purpose flour
- 1 (14.5-oz.) can chicken broth
- 3 cups chopped cooked chicken
- 1 1/2 cups frozen cubed hash browns with onions and peppers
- 1 cup matchstick carrots
- 1/3 cup chopped fresh flat-leaf parsley
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 (17.3-oz.) package frozen puff pastry sheets, thawed
- 1 large egg
CHICKEN FRICASSEE
By LRay
Fricassee De Poulet a L'Ancienne Cook's Note Have your butcher cut the breast in half, keeping the wings atta...
- 1 whole chicken (3 1/2 to 4 pounds), cut into 11 pieces (reserve back and wing tips for another use, such as stock)
- Coarse salt and freshly ground pepper
- 3 tablespoons unsalted butter, softened, divided
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, cut into 1/4-inch dice (1 cup)
- 1 carrot, cut into 1/4-inch dice (1/2 cup)
- 1 celery stalk, cut into 1/4-inch dice (1/3 cup)
- 8 ounces cremini mushrooms, trimmed and quartered
- 2 tablespoons all-purpose flour
- 2/3 cup dry white wine
- 4 cups chicken broth
- 2 sprigs fresh flat-leaf parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 large egg yolks, room temperature
- 1/4 cup heavy cream
- 2 to 3 tablespoons roughly chopped fresh tarragon leaves
- 2 tablespoons fresh lemon juice