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Recipes
Greens with Horseradish–Crème Fraîche Dressing
By LRay
Bon Appetit, September 3013, page 126
- 1 Tbsp. amaranth
- 3 Tbsp. crème fraîche
- 2 Tbsp. freshly grated horseradish or 1 Tbsp. prepared horseradish
- 1 Tbsp. Champagne vinegar or white wine vinegar
- Kosher salt and freshly ground black pepper
- 8 cups young bitter greens (such as watercress or miner’s lettuce)
- 4 tsp. golden and/or brown flaxseeds
- Radish flowers or sprouts (optional)
Shrimp Tacos with Lime Slaw
By LRay
A zippy layer of chipotle sour cream complements the seared shrimp and crunchy cabbage slaw in our quick shrimp tac...
- 1 pound fresh or frozen medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1 lime
- 3 cups shredded red cabbage
- 1/2 cup sour cream
- 12 (6 inch) corn tortillas
- 1 teaspoon finely chopped canned chipotle pepper in adobo sauce
- Fresh cilantro, optional
- Lime wedges, optional
Rosemary and Toasted-Caraway Shortbread
By LRay
Bon Appetit, December 2013, page 105
- 1 teaspoon caraway seeds
- 1 cup(2 sticks) chilled unsalted butter, cut into 1/2” pieces
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1/2 teaspoon kosher salt
- 2 1/2 cups all-purpose flour
- 2 teaspoons finely chopped fresh rosemary, plus whole leaves
- 1 large egg, beaten to blend
- Coarse sanding sugar (for sprinkling)
Date Nut Candy
By LRay
Cook SUGAR and MILK to boil
- 3 Cups SUGAR
- 1 Cup MILK
- 2 Cups NUTS
- 1 Package DATES
- BUTTER and VANILLA to Taste
Falafel Patty Melt
By LRay
Directions 1. Preheat oven to 400 degrees F
- 1/2 cup frozen peas
- 1 16 ounce can garbanzo beans (chickpeas), rinsed and drained
- 1 medium carrot, shredded
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 8 slices dilled Havarti cheese (4 to 6 ounces)
- 4 flatbreads or pita bread rounds
- Romaine leaves (optional)
- Sliced tomato (optional)
Fool’s Toffee
By LRay
Line a jelly roll pan with foil and butter well
- SALTINE CRACKERS
- 1 Cup BUTTER
- 1 Cup BROWN SUGAR
- 1 12 Ounce Package CHOCOLATE CHIPS
- Chopped PECANS
Cauliflower-Cashew Soup with Crispy Buckwheat
By LRay
Bon Appetit, March 2015, page 44
- 1/2 cup olive oil, divided
- 4 large shallots, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 bay leaves
- 2 teaspoons fresh thyme leaves
- Kosher salt
- 1/2 cup dry white wine
- 1 large head of cauliflower, cored, cut into small florets, stem chopped, divided
- 1/4 teaspoon cayenne pepper
- 3/4 cup plus 2 Tbsp. cashews
- 6 cups (or more) vegetable stock, preferably homemade
- Freshly ground black pepper
- 2 tablespoons buckwheat groats
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon paprika
Spicy Sausage Potpie
By LRay
Flecks of herb flavor the Cornmeal Pastry blanketing this one-dish oven meal
- Prep: 40 minutes. Bake: 40 minutes.
- 6 Ounces of Chorizo or Hot Italian Sausage, Crumbled
- 1 1/2 Cups Coarsely Chopped, peeled Rutabaga or Turnip (about 8 ounces)
- 1 Cup mild or medium salsa
- 3/4 Cup Cooked Ham, Cut into 1/2-inch cubes (4 ounces)
- 1/2 Cup Reduced-sodium Chicken Broth
- 1 14 1/2- or 15 Ounce can golden hominy rinsed and drained
- 1 Recipe Cornmeal Pasty
- Fresh Cilantro Sprigs (Optional)
Christmas Snow Mousse
By LRay
This has been a family holiday favorite for over 50 years
- 2 Packages Unflavored Gelatin
- 1 Cup cold Water
- 3 Cups Scalded Milk*
- 1 1/2 Cups Sugar
- 1 Pint Whipping Cream
- 1 Box Vanilla Wafers, Crushed
- 1 Cup Finely Chopped Pecans, Divided into thirds
Apple Butter Pie
By LRay
Sheri Castle, Chapel Hill, NC, Southern Living NOVEMBER 2013, page 111
- 8 ounces gingersnaps
- 3 tablespoons butter, melted
- 1 (14-oz.) can sweetened condensed milk
- 1 cup spiced apple butter
- 3 large egg yolks
- 1 1/2 teaspoons apple cider vinegar
- Garnishes: whipped cream, crumbled gingersnaps