LRay's profile page
Recipes
Spiced Meatballs with Yogurt Sauce
By LRay
Martha Stewart Living, March 2016, page 88
- 1/4 cup extra-virgin olive oil
- 1 large onion, chopped
- 6 large cloves garlic, 3 minced, 3 sliced
- Coarse salt
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 cup panko breadcrumbs
- 1 1/4 cups low-sodium chicken broth
- 1 1/2 pounds ground beef
- 1 large egg, plus 3 large yolks
- 1/2 cup coarsely chopped fresh cilantro, plus more for serving
- 1 1/2 cups plain whole-milk yogurt
- 1 tablespoon cornstarch
- Cooked rice, for serving
- Ground sumac and red-pepper flakes, for serving
Mississippi Mud Pie
By LRay
By Shannon Adams of Honey Bee Bakery in Oxford, Mississippi
- 1 piecrust, store bought or homemade
- 1 1/2 cups sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 3 eggs, at room temperature
- 3/4 cup butter, melted
- 1 tablespoon vanilla
Butterscotch Pie
By LRay
1. Make the filling. Melt the butter in a medium saucepan over medium heat until i begins to brown
- Whipped Cream Topping:
- Makes 1 Nine-Inch Pie (8 Servings)
- Prep Time: 20 Minutes
- Total Time: 80 Minutes
- 1 1/4 Cups light-brown sugar
- 3 Tablespoons all-purpose flour
- 1 1/2 Cups Cold Heavy Cream
- 1/4 Cup Cornstarch
- 1/2 teaspoon salt
- 1/2 Cup milk
- 4 egg yolks
- 1/2 Cup Unsalted Butter
- 1 teaspoon vanilla extract
- 1 (9-inch) pre-baked pie shell
- 1 Teaspoon Honey
- 2 Tablespoons Confectioner's Sugar
- Topping
- 1/4 cup butterscotch morsels, plus more for topping
- Tip: Dress up this pie with a sprinkle of toasted nuts or grated chocolate or butterscotch morsels.
Springtime Irish Stew
By LRay
Your pressure cooker makes this traditional Irish stew a breeze to make
- 3 pounds boneless lamb stew (shoulder) meat, cut into 2-inch chunks
- Salt and freshly ground pepper, to taste
- 2 tablespoons canola oil
- 1 tablespoon unsalted butter
- 2 leeks, cleaned, white portion diced
- 1 bouquet garni, a collection of herbs (traditionally fresh parsley, fresh or dried thyme, and bay leaf)
- 2 cups low-sodium beef or chicken broth
- 1 pound small red potatoes
- 4 large carrots
- 1 cup frozen peas, thawed
- 2 tablespoons apple cider vinegar
- 2 teaspoons dried dill weed
Saffron Veal Stew
By LRay
Southern Living, April 2016, Page 34 This recipe from Julia Reed is perfect for springtime outdoor entertaining
- 4 pounds veal stew meat, cut into 2-inch pieces
- 3 1/2 teaspoons kosher salt, divided
- 1 1/2 teaspoons black pepper, divided
- 3 tablespoons all-purpose flour
- 1/4 cup olive oil, divided
- 1 cup dry white wine
- 2 leeks
- 1 large onion, halved and studded with 2 whole cloves
- 2 carrots, quartered
- 2 celery stalks, roughly chopped
- 4 garlic cloves, sliced
- 1 lemon, peel removed in strips with a vegetable peeler
- 2 bay leaves
- 2 fresh thyme sprigs
- 4 cups chicken broth, divided
- 1 teaspoon saffron threads
- 1 cup peeled pearl onions
- 3 tablespoons (1 1/2 oz.) salted butter, divided
- 2 (8-oz.) pkg. button mushrooms
- 1 cup creme fraiche
- 3 tablespoons grated Parmesan cheese
- 3 tablespoons minced fresh chives
- 1 tablespoon chopped fresh tarragon leaves
Sesame-Crusted Crab and Mango Tea Sandwiches
By LRay
Sesame-Crusted Crab and Mango Tea Sandwiches Makes 16 Active: 30 minutes Total: 30 minutes Recipe
- 1/4 cup plain yogurt
- 2 tablespoons vegetable oil
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon freshly ground black pepper
- 1/2 pound lump crabmeat (picked over)
- 1/2 cup mango, finely diced
- 16 slices Pullman or white sandwich bread, cut 1/4-inch-thick, toasted
- 2 tablespoons sesame seeds, toasted (optional)
CROXETTI with MARINATED HEIRLOOM TOMATOES
By LRay
ACTIVE TIME: 25 Minutes TOTAL TIME: 1 Hour 5 Minutes SERVES: 8 Boil the pasta about five minutes before the tom...
- 5 GARLIC CLOVES, Thinly Sliced
- 1/2 Cup EXTRA-VIRGIN OLIVE OIL
- 2 Pounds HEIRLOOM TOMATOES Sliced into 1/2-inch WEDGES
- 3/4 Cup TORN FRESH BASIL
- 3 Tablespoons SALT-PACKED CAPERS, Preferably SICILIAN, Rinsed and Chopped if large.
- 2 Teaspoons Finely Grated LEMON ZEST, Plus More for Sprinkling
- 1/4 Teaspoon CRUSHED RED-PEPPER FLAKES
- Coarse SALT and Freshly Ground PEPPER
- 1 Pound CROXETI (Savorypantry.com) or another flat pasta, such as maltagliati or pappardelle, cooked until al dente
Herbed Potato Salad
By LRay
1. For potatoes, place steamer basket in a large saucepan
- 3 pounds small red potatoes, unpeeled, and cut into 1 1/2-inch chunks
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons cider vinegar
- 1 tablespoon fressh herbs (such as snipped tarragon, dill weed or parsley)
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon-style mustard
- 1 green onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon celery seed (optional)
MARTHASTEWART.COM
By LRay
Directions Preheat oven to 400 degrees
- 1 1/2 cups all-purpose flour, plus more for surface
- 1/2 cup cake flour (not self-rising)
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- Salt
- 6 tablespoons cold unsalted butter, cut into pieces
- 3/4 cup blueberries
- 3/4 cup mountain cranberries or regular cranberries
- 1 teaspoon finely grated lemon zest
- 1/3 cup heavy cream, plus more for brushing
- 2 large eggs
- Fine sanding sugar, for sprinkling
Killian's Dublin Bay Mussels
By LRay
1. Place shallots, garlic, butter, beer, basil and ginger in a large pot and bring to boil
- 3 Ounces Shallots, finely chopped
- 2 Ounces Garlic, Peeled and finely chopped
- 6 Ounces Butter
- 16 Ounces Killian's Irish Red Lager
- 10 Leaves Fresh Basil, Washed and Left Whole
- 1/2 Teaspoons Fresh Ginger, Grated
- 4 Quarts Mussels, scrubbed, debearded and washed
- 1 Tablespoons Fresh parsley, washed and chopped
- Salt and Pepper to taste