LRay's profile page
Recipes
Quiche with Asparagus, Leek and Kerrygold Reserve Cheddar Cheese
By LRay
Leeks and asparagus cooked in melted Irish butter made with grass-fed cow’s milk and sunken into a delectable egg...
- 1 leek (white and light green parts only)
- 1/2 bunch (8 ounces) asparagus, tough ends removed
- 1 tablespoon Kerrygold Salted Butter
- Kosher salt and white pepper
- 1/2 teaspoon minced garlic
- 4 large eggs
- 3/4 cup heavy cream
- Pinch of ground nutmeg
- 1 nine-inch frozen pie shell, pre-baked*
- 4 oz. grated Kerrygold Reserve Cheddar Cheese (about 1 cup)
Hot Toddy
By LRay
Nova Scotia Hot Toddy From Cabrini's Celtic Kitchen, 2015, page 87
- 2 Ounces Scotch
- 3 Ounces Boiling Water
- 1/2 ounce Lemon Juice
- 1 Teaspoon Honey
- 1 Slice Lemon
- Ground Nutmeg
Bone-In Chicken Noodle Soup
By LRay
Better Homes and Gardens, October 2014, page 136
- 2 tablespoons olive oil
- 4 small bone-in chicken thighs
- 4 small chicken drumsticks
- Salt
- 1 large onion
- 2 large carrots
- 3 celery stalks plus any leaves
- 4 garlic cloves
- 5 bay leaves
- Pepper
- 8 ounces egg noodles or any cut pasta
Pull-Apart Potato Rolls
By LRay
Bon Appetit, November 2015, page 14
- 1 large Yukon Gold potato (about 12 ounces), scrubbed
- 1 cup whole milk
- 1/2 cup (1 stick) unsalted butter, melted, plus more for brushing
- 1 1/2 cups all-purpose flour
- 2 1/4-ounce envelopes active dry yeast (about 4 1/2 teaspoons)
- 3 (heaping) tablespoons sugar
- 2 large eggs, beaten to blend
- 1 large egg yolk, beaten to blend
- 2 2/3 cups (or more) bread flour
- 1 tablespoon flaky sea salt, plus more
- Vegetable oil (for surface)
- A potato ricer
Refreshing Melon-Sorbet Float
By LRay
Martha Stewart Living, June 2015, page 27
- Honeydew and cantaloupe
- Lemon or coconut sorbet
- Mint leaves
- Seltzer or club soda
Goat Cheese and Cherry Bruschetta
By LRay
This will quickly become one of your go-to-party hor d'oeuvres; it comes together in minutes, deftly blends tangy a...
- 16 (1/2-inch-think) diagonally cut French Baguette slices
- 2 Tablespoons olive oil
- Salt
- 4 ounces good-quality goat cheese (Chévre)
- 16 to 24 canned or frozen black sweet cherries, drained, rinsed, and halved; or pitted fresh cherries, halved
- 3 Tablespoons honey
- 1 tablespoon fresh thyme leaves
Polenta Budino with Plum Marmellata
By LRay
Bon Appetit, August 2016, page 10
- 1/2 cup coarse-grind polenta
- 1/3 cup granulated sugar
- 1/4 cup (packed) dark brown sugar
- 1/4 teaspoon kosher salt
- 1 tablespoon unsalted butter
- 1 large egg yolk
- 1/4 cup heavy cream
- 3/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 4 ripe plums, cut into 1/2-inch pieces
- 1 pint vanilla ice cream
Mustard Greens Salad with Anchovy Croutons
By LRay
Directions Preheat oven to 400 degrees
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 3 oil-packed anchovies, chopped
- 2 garlic cloves, minced
- 4 slices (1/4-inch-thick) rustic bread, each sliced into 3 or 4 strips
- 6 cups mustard greens, stems removed, torn into 2-inch pieces
- 3 tablespoons fresh lemon juice
- Coarse salt and freshly ground pepper
Sweet Curry Carrots with Chive Yogurt
By LRay
Nutrition Facts (Sweet Curry Carrots with Chive Yogurt) Servings Per Recipe 6, Calories 121, Protein (gm) 4, Car...
- 1 1/2 pounds carrots with tops, trimmed (about 10)
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 3 tablespoons honey
- 1 tablespoon curry powder
- 2/3 cup plain low-fat Greek yogurt
- 1/4 cup snipped fresh chives
Wild Rice–Crusted Halibut
By LRay
Bon Appetit, September 2015, page 93
- 4 tablespoons vegetable oil, divided
- 1/2 cup wild rice
- 1 cup all-purpose flour
- 2 large eggs
- 4 5–6-ounce skinless halibut, hake, or cod fillets
- Kosher salt, freshly ground pepper
- Lemon wedges (for serving)