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Recipes
Fontina-Chive Yorkshire Puddings
By LRay
Southern Living, December 2015
- 6 bacon slices, finely chopped $
- 1 1/2 cups all-purpose flour $
- 1 teaspoon kosher salt $
- 4 large eggs $
- 1 3/4 cups milk $
- 4 ounces grated Fontina cheese
- 2 tablespoons thinly sliced fresh chives
- Garnish: sliced fresh chives
Light Italian Wedding Soup
By LRay
Martha Stewart Living, February 2016, page 8
- 1 pound ground dark-meat turkey (93 percent lean)
- 2 garlic cloves, minced
- 1 large egg, lightly beaten
- 1/2 cup plain dried breadcrumbs
- 1/4 cup grated Parmesan, plus more for serving
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 1 medium onion, halved and thinly sliced
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
- 2 cans (14 1/2 ounces each) diced tomatoes in juice
- 2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped
Hot Brown
By LRay
The "Hot Brown" Turkey Sandwich is the signature sandwich from the Brown Hotel in Louisville, Kentucky
- 4 ounces Butter
- Flour to make a Roux (About 6 tablespoons)
- 3 to 3 1/2 Cups Milk
- 1 Beaten Egg
- 6 Tablespoons Grated Parmesan Cheese
- 1 Ounce Whipped Cream (Optional)
- Salt and Pepper to Taste
- Slices of Roast Turkey
- 8-10 Slices of Toast (may be trimmed)
- Extra Parmesan for Topping
- 8-12 Strips Fried Bacon
Savory Tomato Cobbler
By LRay
Southern Living JUNE 2013
- 1 medium-size sweet onion, chopped
- 1 tablespoon olive oil
- 1 large tomato, chopped
- 3 garlic cloves, minced
- 3 pounds assorted small tomatoes, divided
- 1 tablespoon Champagne vinegar or white wine vinegar
- 1 tablespoon cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves
- 1 1/2 cups self-rising soft-wheat flour (such as White Lily)
- 1/2 cup stone-ground yellow cornmeal
- 1/2 teaspoon baking powder
- 1/2 cup cold butter, cut into 1/4-inch-thick pieces
- 3/4 cup (6 oz.) freshly shredded Jarlsberg cheese
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh chives
- 1 1/4 cups buttermilk
POACHED PEARS IN RED WINE SAUCE
By LRay
From Bon Appetit (December 1994)
- 3 cups dry red wine
- 1 cup orange juice
- 2/3 cup sugar
- 1/3 cup fresh lemon juice
- 2 cinnamon sticks
- 8 Bosc pears
- 1 cup chilled whipping cream
- 2 tbs. sugar
- 2 tbs. Cognac
Classic Vanilla Ice Cream Recipe
By LRay
A custard-based ice cream has the most flavor, aloong with the best body and texture
- 1 whole vanilla bean
- 1 3/4 cups heavy cream
- 3/4 cup milk
- 1/2 cup sugar
- 1/4 teaspoon kosher salt
- 5 large egg yolks
- 2 teaspoons pure vanilla extract
Kale-and-Avocado Salad with Dates
By LRay
Martha Stewart Living, February 2015, Page 87
- 1 bunch kale (about 12 ounces), preferably Tuscan, stems removed, leaves thinly sliced
- 1/4 cup pine nuts, lightly toasted
- 1/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 ripe but firm avocados, halved, pitted, peeled, and cut into 1/4-inch slices
- 2 ounces Parmesan, shaved
- 8 large or 10 medium dry dates, such as deglet noor or amber, pitted and cut into slivers
- Coarse salt and freshly ground pepper
Sauteed Pork and Plums
By LRay
Directions Slice pork tenderloin, and season with salt
- 1 pound pork tenderloin, pounded thin
- Coarse salt
- Extra-virgin olive oil
- Unsalted butter
- 4 plums, cut into wedges
- 1 red onion, thinly sliced
- 1/4 cup red-wine vinegar
Cornbread Dressing
By LRay
Southern Living NOVEMBER 2000
- 2 cups cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar (optional)
- 6 large eggs, divided
- 2 cups buttermilk
- 2 tablespoons bacon drippings or melted butter
- 1/2 cup butter or margarine
- 3 bunches green onions, chopped
- 4 celery ribs, chopped
- 1 (16-ounce) package herb-seasoned stuffing mix
- 5 (14 1/2-ounce) cans chicken broth
Lemon-Thyme Curd Filling for Mrs. Billett's White Cake
By LRay
Lemon-Thyme Curd Filling delivers fresh tasting, tart flavor
- 4 large eggs
- 3 egg yolks
- 1/2 cup sugar
- 2 tablespoons lemon zest
- 1/2 cup fresh lemon juice
- 1/2 teaspoon chopped fresh thyme
- 1 vanilla bean, split
- 6 tablespoons cold butter, cut into pieces
- Pinch of salt