LRay's profile page
Recipes
Spinach Gunge
By LRay
A misleading name for such a luscious, creamy dish
- 1/4 1/4
- cup
- (1/2 stick) unsalted butter
- 2 2
- pounds
- fresh spinach, stemmed
- 1 1/2 1 1/2
- cups
- (lightly packed) grated Pecorino, Parmesan, or Manchego cheese (about 3 ounces)
- 1/4 1/4
- cup
- crème fraîche
- 1 1
- teaspoon
- Dijon mustard
- Kosher salt and freshly ground black pepper
Crispy Sweet Potato-Green Onion Cakes
By LRay
Southern Living OCTOBER 2014
- 4 medium-size sweet potatoes (about 2 1/4 lb.)
- 2 eggs, lightly beaten
- 1/2 cup flour
- 2 red jalapeño peppers, chopped
- 1 1/2 teaspoons kosher salt
- 1/2 cup thinly sliced green onions, divided
- 1/4 cup canola oil
- Lime wedges
Broccoli and Feta Frittata
By LRay
Cooks Illustrated, November/December 2017, page 12
- 12 large eggs
- 1/3 cup whole milk
- Salt
- 1 tablespoon extra-virgin olive oil
- 12 ounces broccoli florets, cut into 1/2-inch pieces (4 cups)
- Pinch red pepper flakes
- 3 tablespoons water
- 1/2 teaspoon grated lemon zest plus 1/2 teaspoon juice
- 4 ounces feta cheese, crumbled into 1/2-inch pieces (1 cup)
Enchiladas Rojas
By LRay
Martha Stewart Living, February 2016, page 50
- 3 ancho chiles (about 2 ounces total)
- 1/8 teaspoon ground cinnamon
- 1 whole clove, crushed
- 1/8 teaspoon dried oregano, preferably Mexican
- 2 teaspoons fresh thyme leaves
- 3 black peppercorns, crushed
- 1 tablespoon sesame seeds, toasted
- 1/4 cup unsalted roasted peanuts
- 1/2 cup diced white onion, plus more for serving
- 1/4 cup plus 2 tablespoons safflower oil
- Coarse salt
- 12 corn tortillas (6-inch)
- 1 recipe Carnitas for Enchiladas Rojas, kept warm
- Crumbled queso fresco, sliced pickled jalapeno, and fresh cilantro leaves, for serving
Spaghetti alle Vongole
By LRay
Recipes + Menus | recipes Spaghetti alle Vongole The briny juices from the clams help to flavor this brothy sa...
- Kosher salt
- 6 oz.
- spaghetti
- 4 Tbsp.
- extra-virgin olive oil, divided
- 1 1
- garlic clove, thinly sliced
- 1 tsp.
- crushed red pepper flakes
- 1/4 1/4
- cup
- white wine
- 2 lb.
- cockles, Manila clams, or littlenecks, scrubbed
- 2 Tbsp.
- roughly chopped fresh flat-leaf parsley
Meatloaf (Velveeta)
By LRay
Mom's standard meatloaf
- 1 1/2 pound of Ground Beef
- 1/2 Chopped Onion (Medium)
- 3/4 Cup Chopped Bell Pepper
- 1/2 Package (Small) Velveeta Cheese (Cubed)
- 11.5 ounce Can of Campbell’s Tomato Juice
- 1 1/2 Packages of Zestee Crackers
Fried Chicken Sandwich (Bon Appetit's Best)
By LRay
Bon Appetit, March 2016, page 61
- Ingredients
- SERVINGS: MAKES 4
- Chicken
- 1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt
- 1 teaspoon light brown sugar
- 1 teaspoon baking powder
- 4 skin-on or skinless, boneless chicken thighs
- Seasoned Mayonnaise
- 1 garlic clove, finely grated
- 2 tablespoons fresh lemon juice
- 1/2 cup mayonnaise
- 2 tablespoons finely chopped chives
- 1/2 teaspoon celery seeds
- 1/2 teaspoon freshly ground black pepper
- Kosher salt
- Assembly
- 1 1/2 cups all-purpose flour
- 1/3 cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 2 teaspoons cayenne pepper
- 2 tablespoons kosher salt, plus more
- 1 large egg, beaten to blend
- 1 cup buttermilk
- 2 tablespoons bourbon (optional)
- 3 tablespoons hot sauce (such as Frank’s); plus more for serving (optional)
- Peanut or vegetable oil (for frying; about 8 cups)
- 4 soft seeded hamburger buns
- 3 tablespoons unsalted butter, melted
- Bread-and-Butter Pickles (for serving), plus 1 tablespoon brine
- 4 cups thinly sliced iceberg lettuce
- Freshly ground black pepper
- Special Equipment
- A deep-fry thermometer
Avocado Toast
By LRay
The Local Palate, March 2016, page 55
- Ingredients
- 1 thick slice whole-wheat bread
- 1/2 avocado
- Salt
- Lemon juice
- Chives
- Fleur de sel
- Red pepper flakes
- Extra-virgin olive oil
Capellini with Chive Blossoms and Creme Fraiche
By LRay
Directions Stir together 3/4 cup creme fraiche, the chive blossoms, chives, and lemon juice to taste
- 1 cup creme fraiche
- 1/4 cup minced chive blossoms, plus more for garnish
- 1/4 cup minced fresh chives, plus more for garnish
- 1 to 2 teaspoons fresh lemon juice
- Coarse salt and freshly ground pepper
- 1/2 pound capellini (angel hair) pasta
- 1 tablespoon unsalted butter
- 1 jar (4 ounces) whitefish caviar (caviarstar.com)
- 1 hard-cooked egg, yolk and white separated
Creamy White Onion Soup
By LRay
Bon Appetit, September 2013, page 153
- PICKLED SHALLOTS
- 2 shallots, thinly sliced into rounds
- 1/4 cup apple cider vinegar
- 1/4 cup white wine vinegar
- 1/4 cup sugar
- RED ONIOIN JAM
- 1 Tbsp. olive oil
- 1 medium red onion, thinly sliced
- Kosher salt
- 1/2 cup red wine
- 1/4 cup red wine vinegar
- 1 Tbsp. sugar
- 1/4 cinnamon stick
- 1/2 star anise pod
- 1/8 tsp. crushed red pepper flakes
- 1/8 tsp. ground allspice
- WHITE ONION SOUP
- 1/4 cup olive oil
- 4 large white onions, thinly sliced
- 1 leek, white and pale-green parts only, thinly sliced
- 2 celery stalks, chopped
- 4 garlic cloves
- 1 serrano chile, seeded, chopped
- 2 Tbsp. chopped peeled ginger
- Kosher salt
- 1/2 cup dry white wine
- 1/2 cup mirin
- 1 cup heavy cream
- FONTINA TOAST AND ASSEMBLY
- 2 Tbsp. unsalted butter
- 2 slices brioche, quartered
- 4 oz. Fontina cheese, grated
- 1 Tbsp. chopped fresh chives