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Recipes
Vinegar-Braised Chicken and Onions
By LRay
Vinegar-Braised Chicken and Onions For this dish, balsamic vinegar adds the sweetness needed to balance the sharp f...
- 2 pounds cipolline or pearl onions
- Kosher salt
- 3 tablespoons olive oil
- 8 ounces pancetta (Italian bacon), cut into 1/4-inch pieces
- 4 garlic cloves, peeled, crushed
- 5 pounds skin-on bone-in chicken pieces (breasts, thighs, and/or legs; breasts halved crosswise)
- Freshly ground black pepper
- 3/4 cup balsamic vinegar
- 3/4 cup red wine vinegar
- 2 cups low-sodium chicken broth
- 1/2 cup golden raisins
- 2 bay leaves
Beef Tenderloin With Henry Bain Sauce
By LRay
Southern Living MARCH 2004 Henry Bain Sauce was originated by the head waiter at the Pendennis Club in Louisville...
- 1 (9-ounce) bottle chutney
- 1 (14-ounce) bottle ketchup
- 1 (12-ounce) bottle chili sauce
- 1 (10-ounce) bottle steak sauce
- 1 (10-ounce) bottle Worcestershire sauce
- 1 teaspoon hot sauce
- 1/4 cup butter or margarine, softened
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 1 (4 1/2- to 5-pound) beef tenderloin, trimmed
- Dinner rolls
Strawberry Shortcake - Bon Appetit's Best
By LRay
Bon Appetit, June 2016, page 46
- 2 hard-boiled egg yolks, cooled
- 1 1/3 cups all-purpose flour
- 3 tablespoons semolina flour or fine-grind cornmeal
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 3 tablespoons granulated sugar
- 6 tablespoons chilled unsalted butter, cut into pieces
- 2/3 cup plus 2 tablespoons heavy cream
- Sanding or granulated sugar (for sprinkling)
- 1 1/2 pounds strawberries (about 1 quart), hulled, halved, quartered if large
- 1/4 cup granulated sugar
- 1 teaspoon finely grated lemon zest
- Kosher salt
- 2 teaspoons fresh lemon juice, divided
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 vanilla bean, halved lengthwise
Eggs Pipérade
By LRay
Cooks Illustrated, January/February 2017, page 12
- 6 tablespoons extra-virgin olive oil
- 1 large onion, cut into 1/2-inch pieces
- 1 large bay leaf
- Salt and pepper
- 4 garlic cloves, minced
- 2 teaspoons paprika
- 1 teaspoon minced fresh thyme
- 3/4 teaspoon red pepper flakes
- 3 red bell peppers, stemmed, seeded, and cut into 3/8 -inch strips
- 3 Cubanelle peppers, stemmed, seeded, and cut into 3/8-inch strips
- 1 (14-ounce) can whole peeled tomatoes drained with 1/4 cup juice reserved, chopped coarse
- 3 tablespoons minced fresh parsley
- 2 teaspoons sherry vinegar
- 8 large eggs
Bananas Foster Coffee Cake with Vanilla-Rum Sauce
By LRay
Southern Living, December 2014, Page 178
- 1 1/2 cups mashed ripe bananas
- 7 tablespoons light rum, divided
- 2 cups brown sugar, divided
- 1 1/2 cups soft butter, divided
- 2 teaspoons vanilla extract, divided
- 8 ounces cream cheese, softened
- 2 large eggs
- 3 1/4 cups plus 3 Tbsp. all-purpose flour, divided
- 5/8 teaspoon table salt, divided
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups chopped pecans
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 2 cups heavy cream
Cheesy Tuna Noodle Casserole
By LRay
Lightly grease a 2-quart rectangular baking dish; set aside
- 3 cups dried wide egg noodles
- 1/4 cup butter
- 1 cup chopped red sweet pepper
- 1 cup chopped celery (2 stalks)
- 1/4 cup chopped onion
- 1/4 cup all-purpose flour
- 1 tablespoons Dijon-style mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 1/4 cups milk
- 1 12 ounce can chunk white tuna (water pack), drained and broken into chunks; two 5-ounce pouches chunk light tuna in water, drained; or two 6-ounce cans skinless, boneless salmon, drained
- 1 cup cubed cheddar cheese
- 1/2 cup panko (Japanese-style bread crumbs) or soft bread crumbs
- 1/4 cup freshly grated Parmesan cheese (1 ounce)
- 1 tablespoon snipped fresh parsley
- 1 tablespoon butter, melted
Barley and Kale Salad with Golden Beets and Feta
By LRay
Recipes & Menus | recipes Barley and Kale Salad with Golden Beets and Feta Pack this main dish into single-servin...
- 1/4 cup plus 2 tablespoons extra-virgin olive oil; more for drizzling
- 2 tablespoons white wine vinegar
- 2 tablespoons (packed) light brown sugar
- 1/2 teaspoon finely grated orange zest
- Kosher salt, freshly ground pepper
- 1 bunch Tuscan kale, center ribs and stems removed, leaves cut into 1-inch squares
- 1/4 cup minced shallots
- 3 medium golden beets (about 1 bunch), trimmed
- 1 1/4 cups pearl barley
- 4 ounces feta, crumbled
- 2 tablespoons (or more) unseasoned rice vinegar
Croque-Monsieur
By LRay
Bon Appetit, May 2014, page 108
- Béchamel
- 1/4 cup(1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 2 tablespoons whole grain mustard
- 1/2 teaspoon freshly grated nutmeg or 1/4 ground nutmeg
- Kosher salt
- Assembly
- 8 slices 1/2”-thick country-style bread
- 6 oz. ham, preferably Paris ham (about 8 slices)
- 3 oz. Gruyère, grated (about 1 1/2 cups)
- 1 teaspoon herbes de Provence
Fried Eggplant, Tomato, and Cucumber Salad
By LRay
Bon Appetit, August 2014, page 88
- INGREDIENTS
- 1/2 cup fresh cilantro leaves with tender stems
- 1/2 cup fresh flat-leaf parsley leaves with tender stems
- 1 clove garlic, chopped
- 2 small green chiles, such as Thai, seeds removed, chopped, divided
- 1/2 cup olive oil, divided
- 3/4 teaspoon kosher salt, plus more
- 3/4 cup plain whole-milk Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 medium eggplants (about 1 1/2 pounds), cut into 1 1/2” pieces
- Vegetable oil (for frying; about 2 cups)
- 1 pound small tomatoes (about 8), cut into wedges
- 1/2 pound Persian cucumbers (about 3), sliced
- SPECIAL EQUIPMENT
- A deep-fry thermometer
Tarte au Fromage
By LRay
Directions Dough: Mix together flour, sugar, yeast, water, egg yolk, and salt in the bowl of a stand mixer fitted ...
- 1 2/3 cups 1 2/3 cups all-purpose flour, plus more for surface
- 3 tablespoons 3 tablespoons sugar
- 1 tablespoon 1 tablespoon active dry yeast (from two 1/4-ounce envelopes)
- 1/2 cup 1/2 cup warm water
- 1 large 1 large egg yolk
- 1/4 teaspoon 1/4 teaspoon salt
- 7 tablespoons 7 tablespoons unsalted butter, softened, plus more for bowl and pan
- 1 cup 1 cup sugar, divided
- 1 tablespoon 1 tablespoon all-purpose flour
- 1 3/4 cups 1 3/4 cups (14 ounces) farmer cheese, room temperature
- 1/2 cup 1/2 cup (4 ounces) creme fraiche, room temperature
- 1 large 1 large egg yolk, plus 3 large egg whites, room temperature, divided
- 1/4 teaspoon 1/4 teaspoon salt
- 1 teaspoon 1 teaspoon pure vanilla extract
- 1 tablespoon 1 tablespoon unsalted butter, melted
- 1/2 cup 1/2 cup applesauce