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Recipes
Leek, Potato, and Morel Gratin
By LRay
Directions Preheat oven to 375 degrees
- 2 tablespoons unsalted butter, softened, plus more for dish
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 1/2 ounces (1 cup) fresh morel mushrooms, washed, patted dry, and halved or quartered if large
- 1 stem green garlic, trimmed and cut into 1/4-inch slices (or 2 small cloves fresh garlic, sliced)
- 1 1/2 pounds white all-purpose or Yukon Gold potatoes (3 medium)
- 2 medium leeks (white and pale-green parts only), cut on the diagonal into 1/2-inch slices and rinsed well
- Coarse salt
- Zest of half a lemon
Zucchini-Carrot Salad with Catalina Dressing
By LRay
Robby Melvin, Southern Living JUNE 2014 Dress thinly sliced vegetables with our fresh take on catalina dressing--
- 1 pound zucchini
- 2 cups matchstick carrots
- 1/2 cup Catalina Dressing
- 1/4 cup firmly packed fresh mint leaves, coarsely chopped
- 2 tablespoons thinly sliced fresh chives
- Kosher salt and freshly ground black pepper
- 1/2 cup French fried onions
Sweet Potatoes and Greens with Honey-Mustard Glaze
By LRay
Steam potatoes until just tender, about 10 minutes
- 1 3/4 to 2 1 3/4 to 2 3/4-inch pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes
- 3 3 3 tablespoons Dijon mustard
- 3 3 3 tablespoons honey
- 1/4 1/4 1/4 cup (1/2 stick) butter
- 2/3 2/3 4) cup minced shallots (about 4)
- 1 1 1 pound Swiss chard, stems trimmed, leaves torn into bite-size pieces
- Ground nutmeg
Cakes + Ale French Toast
By LRay
The Local Palate, May 2015, page 59
- French Toast
- 1 cup milk
- 1 cup sweetened condensed milk
- 2 cinnamon sticks
- 1/2 teaspoon whole cloves
- 1/4 teaspoon freshly grated nutmeg
- 1 vanilla bean
- 1/4 teaspoon salt
- 2 strips lemon peel
- 3 eggs
- 2 slices brioche, 1 1/4 inches thick
- 2 tablespoons butter, divided
- Powdered sugar to garnish
- 1/4 cup warm maple syrup
- Whipped crème fraîche (recipe follows)
- 1/4 cup toasted sliced almonds
- Blood orange or other seasonal fruit, peeled and sliced for garnish
- Whipped Crème Fraîche
- 3/4 cup heavy cream
- 1 1/2 cups crème fraîche
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla paste
- 1 tablespoon Crème de Pamplemousse Rose or other grapefruit liqueur
Shrimp Toasts with Sesame Seeds and Scallions
By LRay
Bon Appetit, May 2016, page 49
- 10 ounces shrimp, peeled, deveined
- 2 tablespoons hot chili paste (such as sambal oelek)
- 2 teaspoons finely grated lemongrass
- 2 teaspoons fish sauce (such as nam pla or nuoc nam)
- 1 teaspoon finely grated peeled ginger
- Kosher salt
- 2 scallions, green and white parts separated, thinly sliced crosswise
- 1/4 cup white sesame seeds
- 4 slices white bread, 1/4 inch thick, crusts removed
- Vegetable oil (for frying; about 1 cup)
Cranberry Roasted Winter Vegetables
By LRay
Jackie Mills, Southern Living DECEMBER 2012
- 4 large carrots (about 1 1/2 lb.), halved lengthwise and cut into 1-inch pieces
- 3 large turnips (about 2 lb.), peeled and cut into 1-inch pieces*
- 1 pound Brussels sprouts, halved (quartered, if large)
- 1 tablespoon minced fresh rosemary
- 2 teaspoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup fresh or thawed frozen cranberries
- 4 teaspoons molasses
Merry Berry Filling for Mrs. Billett's White Cake
By LRay
Southern Living DECEMBER 2012
- 1 cup fresh cranberries
- 1 cup fresh raspberries
- 1/2 cup sugar
- 3 tablespoons water
- 2 tablespoons cornstarch
- 1 tablespoon cold water
- 1 cup chopped fresh strawberries
- 2 tablespoons butter
Homemade Eggnog
By LRay
Martha Stewart Living, December 2015/January 2016, Page 82
- 6 large egg yolks, plus 2 large whites
- 3/4 cup sugar
- 3 cups whole milk
- Large pinch of coarse salt
- 1 cup heavy cream
- 2 ounces bourbon, such as Michter's or Maker's Mark
- 2 ounces dark rum, such as Appleton Estate
- 1 ounce cognac
- Unsweetened freshly whipped cream, for serving
- Freshly grated nutmeg, for serving
Grilled Pork Chops and Peaches with Pole Beans
By LRay
Grilled Pork Chops and Peaches with Pole Beans A quick Dijon-herb mixture serves as both a marinade for the grille...
- 1/2 cup olive oil plus more for drizzling
- 1/2 cup vegetable oil
- 3 tablespoons chopped fresh marjoram, divided
- 2 tablespoons Dijon mustard
- 2 tablespoons minced garlic
- 1/4 cup white wine vinegar
- Freshly cracked black pepper
- 4 1 1/2-inch-thick bone-in pork chops (about 1 pound each)
- 4 teaspoons kosher salt plus more
- 8 cups (1 1/4 pounds) pole beans (such as Romano, haricots verts, yellow wax, or green beans), trimmed
- 1/2 cup thinly sliced shallot rings
- 3 –4 semi-ripe peaches, halved, pitted
Libby's Great Pumpkin Cookie
By LRay
Preheat oven to 350°F. Combine flour, oats, soda, cinnamon and salt; set aside
- 4 c. unsifted all-purpose flour
- 2 c. quick or old-fashioned oats, uncooked
- 1 1/2 c. butter, softened
- 2 c. firmly packed brown sugar
- 1 (16 oz.) Libby's solid pack pumpkin
- 1 c. real semi-sweet chocolate morsels
- 1 c. granulated sugar
- 2 tsp. ground cinnamon
- 2 tsp. baking soda
- 1 egg
- 1 tsp. salt
- 1 tsp. vanilla extract
- Assorted icings or peanut butter
- Assorted candies, raisins or nuts