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Recipes
Crispy Eggplant, Tomato, and Provolone Stacks with Basil
By LRay
Southern Living, August 2015, page 128
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, lightly beaten
- 2 tablespoons cold water
- 2 1/2 cups panko (Japanese breadcrumbs)
- 1/2 cup finely grated Parmesan cheese
- 2 teaspoons dried Italian seasoning
- 1 teaspoon lemon zest
- 1/2 teaspoon granulated garlic
- 2 large eggplants, cut into 20 (1/2-inch-thick) slices
- Vegetable oil
- PARCHMENT PAPER
- 10 provolone cheese slices $
- 10 tomato slices
- 1 cup loosely packed fresh basil leaves
Mexican Chocolate Pudding Cake
By LRay
Southern Living SEPTEMBER 2014
- 1 1/2 cups semisweet chocolate morsels
- 1/2 cup butter
- 3/4 cup granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground chipotle chile pepper
- 1/2 teaspoon kosher salt, divided
- 1/2 cup sliced almonds
- 2 teaspoons olive oil
- 1 teaspoon light brown sugar
Shrimp and Andouille Pot Pie
By LRay
Directions Make the filling: Melt butter in a large pot over medium heat
- 4 4 4 tablespoons unsalted butter
- 4 4 4 leeks, white and pale-green parts only, quartered lengthwise, chopped, and rinsed well
- 6 6 6 ounces andouille sausage, quartered lengthwise and chopped
- 4 4 4 garlic cloves, thinly sliced
- 1/2 1/2 1/2 cup all-purpose flour
- 2/3 2/3 2/3 cup dry vermouth
- 4 4 4 cups fish stock
- 2 2 1/2-inch medium Red Bliss potatoes, cut into 1/2-inch cubes
- 1 1 8 pound 8 ounces rock shrimp
- 2 1 Topping 2 packages (14 ounces each) frozen puff pastry, preferably Dufour (dufourpastrykitchens.com), thawed All-purpose flour, for surface 1 large egg, lightly beaten for egg wash
- 2 2 2 packages (14 ounces each) frozen puff pastry, preferably Dufour (dufourpastrykitchens.com), thawed
- All-purpose flour, for surface
- 1 1 1 large egg, lightly beaten for egg wash
Wild-Rice Pilaf with Cranberries and Pecans
By LRay
Wild rice marries with pecans and dried cranberries in an updated pilaf
- 2 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped (1/4 cup)
- 1 cup wild rice
- 3 cups homemade or store-bought low-sodium chicken stock
- 1/2 cup pecans
- 1/4 cup dried cranberries
- 1/4 cup golden raisins, coarsely chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- Coarse salt and freshly ground pepper
Chawan Mushi with Shrimp and Spring Peas
By LRay
Chawan Mushi with Shrimp and Spring Peas If you've never made a savory custard, now's the time
- 2 teaspoons instant dashi powder (Japanese soup stock granules)
- 1 tablespoon plus 2 teaspoons mirin (sweet Japanese rice wine)
- 2 teaspoons reduced-sodium soy sauce
- 1/8 teaspoon toasted sesame oil
- 1/2 cup shelled fresh peas (from about 1/2 pound pods) or frozen peas, thawed
- 12 baby shrimp or 4 large shrimp, peeled, deveined, coarsely chopped if large
- 4 large shiitake mushroom caps, finely chopped
- 3 large eggs
- 2 scallions, whites and pale greens only, thinly sliced
Yogurt with Raisins, Cucumber, and Walnuts
By LRay
Bon Appetit, March 2017, page 41
- 1/2 cup walnuts
- 1 Persian cucumber, finely chopped
- 3 cups plain whole-milk Greek yogurt
- 3 tablespoons chopped golden raisins
- 1 tablespoon finely grated green garlic, or 1 garlic clove, finely grated
- 1 teaspoon finely grated lemon zest
- 1 teaspoon fresh lemon juice
- 1 tablespoon crushed dried mint leaves, plus more for serving
- 1 tablespoon olive oil, plus more for drizzling
- 2 teaspoons crushed dried rose petals; plus more for serving (optional)
- Kosher salt, freshly ground pepper
- 2 –3 tablespoons whole milk (optional)
- Aleppo-style pepper (for serving)
Marbled Pumpkin Praline Cake
By LRay
Marilyn Boone, Bartlesville, Oklahoma, Southern Living DECEMBER 2012
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 3/4 cup firmly packed light brown sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 1/2 cups canned pumpkin
- 3/4 cup buttermilk
- 2 (3-oz.) packages cream cheese, softened
- 1/2 cup granulated sugar
- 6 tablespoons butter, softened
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1/2 cup firmly packed light brown sugar
- 1/4 cup butter
- 1/4 cup corn syrup
- 1/2 cup half-and-half
- 2 tablespoons cornstarch
- 1 cup chopped toasted pecans
- 1 teaspoon vanilla extract
- SPICED WHIPPED CREAM
- 2 cups heavy cream
- 6 tablespoons powdered sugar
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
Cucumber-Tomato Aspic
By LRay
Southern Living, March 2014, page 89
- 1 (1-oz.) package unflavored gelatin
- 1 cup cranberry juice
- 3 cups low-sodium tomato juice
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon olive oil
- 1 teaspoon Worcestershire sauce
- 6 to 8 dashes of hot sauce
- 1/2 teaspoon celery salt
- 1/2 teaspoon garlic salt
- 1 3/4 cups chopped cucumber
Linguine with Sausage, Greens, and Egg Pan Sauce
By LRay
Nutrition Facts (Linguine with Sausage, Greens and Egg Pan Sauce) Servings Per Recipe 4, Calories 828, Protein (g...
- 12 ounces fresh or 8-oz dried linguini pasta
- 12 ounces uncooked organic sweet or spicy Italian sausage links, skins removed (1 lb)
- 1 clove garlic, finely chopped
- 4 egg yolks
- 1/2 cup whole milk, half-and-half, or light cream
- 1/2 cup freshly grated Parmigiano-Reggiano cheese (about 3 ounces)
- 2 teaspoons finely shredded lemon peel (from 1 lemon)
- 1/4 teaspoon freshly ground black pepper
- 2 cups coarsely chopped mustard greens or turnip tops
- Handfulfresh flat-leaf Italian parsley leaves
- 1/4 cup shaved Parmigiano-Reggiano
Edamame Quinoa Salad
By LRay
Better Homes & Gardens, June 2014, page 159
- 1/2 cup quinoa, rinsed and drained
- 1 cup frozen shelled edamame, thawed
- 1 cup frozen whole kernel corn, thawed
- 1/2 cup cherry tomatoes, halved or quartered
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 2 tablespoons olive oil