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Brown Butter–Polenta Cake with Maple Caramel

Brown Butter–Polenta Cake with Maple Caramel

By

Bon Appetit, January 2014, page 92

  • 3/4 cup(1 1/2 sticks) unsalted butter, plus more for pan
  • 3/4 cup pure maple syrup
  • 2 cups almond flour or meal
  • 1 cupq uick-cooking polenta
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup plus 1 Tbsp. sugar
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
4.5/5 (10 Votes)

Roasted Chicken Thighs with Herb Butter

Roasted Chicken Thighs with Herb Butter

By

Southern Living, March 2015, page 106

  • 1/2 cup butter, softened
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons sliced fresh chives
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon loosely packed lemon zest
  • 1/2 teaspoon freshly ground black pepper
  • 8 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
4.3/5 (10 Votes)

Escarole Salad with Horseradish and Capers

Escarole Salad with Horseradish and Capers

By

Bon Appetit, February 2014, page 79

  • 1/4 small red onion, thinly sliced
  • 2 tablespoons crème fraîche
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 6 cups torn escarole hearts (from about 2 heads)
  • 2 tablespoons rinsed capers
  • Kosher salt and freshly ground black pepper
  • 1/4 cup shaved peeled horseradish
4.7/5 (7 Votes)

Tuscan Kale Caesar Slaw

Tuscan Kale Caesar Slaw

By

Tuscan Kale Caesar Slaw The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the t...

  • 1/4 cup fresh lemon juice
  • 8 anchovy fillets packed in oil, drained
  • 1 garlic clove
  • 1 teaspoon Dijon mustard
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup finely grated Parmesan, divided
  • Kosher salt and freshly ground black pepper
  • 1 hard-boiled egg, peeled
  • 14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)
0/5 (0 Votes)

Succotash Salad with Buttermilk Avocado Dressing

Succotash Salad with Buttermilk Avocado Dressing

By

1. Cut corn kernels from cobs; set kernels aside

  • 2 earsfresh sweet corn*
  • 1 cup fresh lima beans*
  • 3/4 cup buttermilk
  • 1/2 of an avocado, seeded, and peeled
  • 1 tablespoon snipped fresh Italian (flat-leaf) parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1 large head butterhead (Boston or bibb) lettuce, torn
  • 2 cups sliced grilled chicken breast**
  • 6 slicesbacon, crisp-cooked and crumbled
  • 1/2 cup finely chopped red onion
  • 1/2 cup crumbled blue or feta cheese (2 oz.)
4.6/5 (11 Votes)

Coddled Eggs

Coddled Eggs

By

Place 2 Tablespoons Heavy Cream and a big pinch each of finely chopped cooked ham and chives in a buttered coddler;...

  • 2 Tablespoons Heavy Cream
  • A big pinch of finely chopped cooked ham
  • A big pinch of chives
  • Butter for egg coddler
  • Salt
  • Pepper
  • 1 Large Egg
  • Buttered Toast
4.4/5 (18 Votes)

Spring Polenta with Radishes and Garlic Scapes

Spring Polenta with Radishes and Garlic Scapes

By

Southern Living, April 2016, Page 12

  • 3 cups water
  • 1 cup polenta
  • 1 garlic clove, minced
  • 2 tablespoons extra-virgin olive oil or unsalted butter
  • Sea salt and freshly ground black pepper
  • 4 tablespoons grated pecorino cheese (optional)
  • 1 teaspoon extra-virgin olive oil
  • 12 radishes, sliced in half
  • 1 cup cooked chickpeas, drained and rinsed
  • 3 garlic scapes, sliced into 1-inch pieces (about 1 cup)
  • 2 cups broccolini
  • Radish sprouts
  • Sea salt
5/5 (3 Votes)

Key Lime Pie

Key Lime Pie

By

Southern Living Magazine

  • 1 3/4 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 5 tablespoons butter, melted
  • 3 large eggs, separated
  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup fresh Key lime juice*
  • 1 tablespoon lemon juice
  • 2 teaspoons grated Key lime rind*
  • 2 Tablespoons Sugar
  • 1 Cup whipping cream
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract
  • Garnish: quartered lime slices
  • Regular (Persian) lime juice and rind may be substituted.
4.6/5 (27 Votes)

Crab Cakes with Greens and Dijon Dressing

Crab Cakes with Greens and Dijon Dressing

By

Alma Madanick, Chincoteague Island, Virginia, Southern Living JULY 1996

  • CRAB CAKES
  • 3/4 cup soft breadcrumbs
  • 1 egg white, lightly beaten
  • 2 tablespoons mayonnaise
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon prepared mustard
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon salt
  • 1 pound fresh lump crabmeat, drained and flaked
  • 1 tablespoon vegetable oil
  • 6 cups mixed salad greens
  • Dijon Dressing
  • 1 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Garnish: lemon slices
4.3/5 (7 Votes)

Oyster Soufflé Recipe

Oyster Soufflé Recipe

By

by Chef Jon Cropf of the Drawing Room of Vendue Inn

  • 1 Tablespoon Vegetable Oil
  • 1/4 Cup Spanish Onion, small dice
  • 1/4 Cup Bell pepper, small dice
  • 1 Tablespoon Shallot, fine brunoise
  • 1 Tablespoon Garlic, fine brunoise
  • 1 Cup Andouille Sausage, small dice
  • 2 Cups Heavy Cream
  • 12 Oysters Shucked
  • 4 Eggs, beaten together
  • 1 Tablespoon Hot Souce
  • 1 Tablespoon Worcestershire
  • 3 Cups French Bread, small dice
  • 4 Egg Whites
  • 1 Tablespoon Whole Butter, small dice
4/5 (8 Votes)