LRay's profile page
Recipes
Buttermilk Vegetable Curry
By LRay
Southern Living, February 2015
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 cup thinly sliced shallots (3 to 4 medium)
- 1 serrano pepper, seeded and minced
- 2 tablespoons fresh minced ginger
- 1 tablespoon red curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground red pepper
- 2 tablespoons tomato paste
- 3 cups 1/2-inch cubed new potatoes
- 2 cups reduced-sodium chicken broth
- 2 cups cauliflower florets
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 cups buttermilk
- 1 (5-oz.) package fresh baby spinach
- Hot cooked long-grain rice
- Garnish: serrano pepper slices
Roquefort-Cognac Cheese Spread
By LRay
Julia Reed, Southern Living FEBRUARY 2013, page 144
- 1/2 (8-oz.) package cream cheese, softened
- 1/4 cup butter, softened
- 4 ounces Roquefort or other blue cheese, crumbled
- 1 1/2 tablespoons minced fresh chives
- 1 tablespoon minced celery
- 1 tablespoon cognac
- 1/8 teaspoon ground red pepper
- 1/8 teaspoon freshly ground pepper
- Assorted crackers and sliced fresh vegetables
Surfer's Granola
By LRay
Surfer's Granola Packed with oats, nuts, and seeds, this energy booster can be made up to 1 week ahead
- 2 cups old-fashioned oats
- 1/4 cup millet (optional; if not using, add an extra 1/4 cup oats)
- 1 tablespoon golden or other flaxseeds (optional)
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/3 cup honey
- 4 tablespoons extra-virgin olive oil, divided
- 2 tablespoons (packed) light brown sugar
- 3/4 raw almonds, coarsely chopped
- 1/3 cup raw shelled pumpkin seeds (pepitas)
- 1/3 cup raw sunflower seeds
- 1 tablespoon sugar
- 1/2 cup raisins
- Yogurt
- Thinly sliced mangoes, papayas, or other fresh fruit
Cheesy Sausage-and-Croissant Casserole
By LRay
Southern Living, December 2014, page 181
- 1 pound hot ground pork sausage (such as Jimmy Dean)
- 1 1/4 cups (5 oz.) shredded Parmesan cheese
- 1 teaspoon table salt
- 6 green onions, sliced
- 1 (13.22-oz.) package mini croissants (about 24), torn
- Vegetable cooking spray
- 3 cups milk
- 1 cup heavy cream
- 5 large eggs, lightly beaten
- 2 cups (8 oz.) shredded Gruyère cheese
Cranberry Gingerbread with Brown Sugar Whipped Cream
By LRay
For gingerbread: Preheat ovven to 350°F
- Gingerbread:
- 3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 3/4 teaspoons baking soda
- 3/4 teaspoons salt
- 3/4 teaspoons ground allspice
- 1/4 teaspoon ground cloves
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3/4 cup firmly packed dark brown sugar
- 2 large eggs
- 1 cup plus 2 tablespoons unsulfured light molasses
- 1 cup plus 2 tablespoons buttermilk
- 2 1/2 cups cranberries, coarsely chopped in processor
- 1/3 cup chopped crystalized ginger
- Brown Sugar Cream:
- 1 cup chilled whipping cream
- 1/3 cup chilled sour cream
- 1/3 cup packed dark brown sugar
- 1 1/2 teaspoons vanilla extract
- Additional ground cinnamon
Persian Green Herb Frittata (“Kuku Sabzi”)
By LRay
The Local Palate, October 2014, page 109
- 6 farm fresh eggs
- 1/2 teaspoon turmeric
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- Scant 1 cup sliced chives (or scallions)
- Scant 1 cup cilantro, roughly chopped
- Scant 1 cup fresh dill, coarsely chopped
- Scant 1 cup parsley, coarsely chopped
- 1 cup spinach, blanched, shocked, squeezed dry, and chopped
- 3 tablespoons olive oil
- 1 cup Greek yogurt
- 1 cup yellow and red cherry tomatoes, halved
Grilled Quail with Minted Quinoa
By LRay
The Local Palate, May 2015, page 54-55
- Minted Quinoa
- 1/2 cup quinoa
- 1 cup chicken stock or water
- 1 tablespoon rice wine vinegar
- 1 tablespoon olive oil
- 1/2 cup cucumber, peeled, seeded, and medium diced
- 1 tablespoon thinly sliced (chiffonade) mint
- 1/2 cup grape tomatoes, halved
- Salt and pepper
- Grilled Quail
- 4 semi-boneless quail
- Olive Oil
- Salt and pepper
Buttermilk Biscuits (Scott Peacock)
By LRay
Preheat oven to 500 degrees with rack in upper third
- 5 cups sifted unbleached all-purpose flour, plus more for working, as needed
- 1 tablespoon plus 1 teaspoon Scott Peacock's Homemade Baking Powder
- 1 tablespoon coarse kosher salt
- 1/2 cup plus 2 tablespoons packed very cold lard or unsalted butter, cut into cubes
- 2 cups well-shaken buttermilk
- 3 tablespoons unsalted butter, melted
Grape Leaves with Bulgur and Mint
By LRay
Recipes & Menus / recipes Grape Leaves with Bulgur and Mint For step-by-step photos of this recipe, see How to...
- 1 1/2 1 1/2
- cups
- whole grain quick-cooking bulgur (such as Bob's Red Mill)
- 2 1/4 2 1/4
- cups
- chopped green onions (about 14 onions)
- 2 2
- cups
- chopped plum tomatoes (about 14 ounces)
- 3/4 3/4
- cup
- chopped fresh dill
- 3/4 3/4
- cup
- chopped fresh mint
- 1/2 1/2
- cup
- olive oil
- 1 1
- tablespoon
- plus 1/4 cup fresh lemon juice
- 1 1
- teaspoon
- ground cumin
- 55 55
- (or more) brined grape leaves from two 7- to 8-ounce jars, drained, stems cut off if needed
- 1/4 1/4
- cup
- extra-virgin olive oil
- Fresh dill sprigs (for garnish)
- Fresh mint sprigs (for garnish)
Perfect Pan-Roasted Chicken Thighs
By LRay
Recipes + Menus | recipes Perfect Pan-Roasted Chicken Thighs Sophisticated enough for a Sunday supper yet quic...
- 6 6
- skin-on, bone-in chicken thighs (about 2 1/4 pounds)
- Kosher salt and freshly ground pepper
- 1 1
- tablespoon
- vegetable oil