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Recipes
Fennel Gratin with Walnut-Thyme Breadcrumbs
By LRay
Bon Appetite, January 2016, page 28
- 2 pounds fennel bulbs (about 4 small), thinly sliced lengthwise
- 1 small onion, thinly sliced
- 1 cup heavy cream
- 4 tablespoons unsalted butter, cut into small pieces
- 2 tablespoons thyme leaves, divided
- Kosher salt, freshly ground pepper
- 1 1/2 cups very coarse fresh breadcrumbs
- 1 cup walnuts, coarsely chopped
- 2 tablespoons olive oil
- 1 ounce finely grated Parmesan (about 1 cup)
Green Bean Casserole
By LRay
Preheat the oven to 350 degrees F
- 1/3 stick butter
- 1/2 cup diced onions
- 1/2 cup sliced fresh mushrooms
- 2 cups sliced green beans
- 3 cups chicken broth
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1 (2.8-ounce) can French-fried onion rings
- Pinch House Seasoning, recipe follows
- 1 cup grated Cheddar
Chicken-and-Biscuit Cobbler
By LRay
Southern Living, December 2014, page 174
- 3 tablespoons butter
- 1 cup sliced carrots
- 1 medium onion, chopped
- 2 (8-oz.) packages fresh mushrooms, quartered
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1/3 cup all-purpose flour
- 3 cups reduced-sodium chicken broth
- 3/4 cup whipping cream
- 1 tablespoon white wine vinegar
- 3 tablespoons sliced chives
- 3 tablespoons chopped parsley
- 2 teaspoons chopped rosemary
- 2 teaspoons chopped thyme leaves
- 8 cups shredded cooked chicken
- Kosher salt
- Freshly ground black pepper
- 2 1/2 cups self-rising flour
- 1/2 teaspoon sugar
- 1 1/4 cups chilled buttermilk
- 1/2 cup butter, melted
- 1/2 cup chopped cooked bacon (about 5 thick bacon slices)
- Garnishes: chopped fresh chives and parsley
Chestnut Coffee Cake
By LRay
Bon Appetit, September 2014, page 29
- SPECIAL EQUIPMENT:
- STREUSEL
- 1/2 cup almond flour or meal
- 1/3 cup sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2” pieces
- CHESTNUT FILLING
- 1/2 cup coarsely chopped vacuum-packed or jarred roasted chestnuts
- 3 tablespoons light brown sugar, divided
- 2 tablespoons unsweetened cocoa powder
- CAKE
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more
- 2 cups all-purpose flour, plus more
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup sugar
- 2 large eggs, room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract
- A 9” springform pan
Toasted Coconut Hot Chocolate
By LRay
Without shaking or tilting the can, carefully open 1 (13
- 1 (13.66-oz.) can chilled coconut milk
- 2 tablespoons powdered sugar
- 3 teaspoons vanilla extract
- 1 quart unsweetened coconut milk
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa
- 6 ounces 60% cacao bittersweet chocolate
- 3/4 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- toasted coconut
- shaved chocolate
Virginia Apple Mostarda
By LRay
The Local Palate, October 2015, page 50
- 8 ounces apple cider vinegar
- 1 1/2 ounces Foggy Ridge Serious Cider
- 1/2 plus 1/8 cup sugar
- 1 1/2 ounces grated ginger
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 6 whole shallots, peeled and sliced into rings
- 3 tablespoons yellow mustard seed
- 2 pounds Virginia Stayman Winesap apples, peeled and small diced
- 1 –2 drops mustard oil
Sour Cream Mashed Potatoes with Paprika
By LRay
Bon Appetit, November 2015, page 95
- 5 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
- Kosher salt
- 1 garlic clove, finely grated
- 2 cups whole-milk cottage cheese
- 2 cups sour cream, divided
- 1 bunch scallions, thinly sliced, divided
- Freshly ground black pepper
- Hot smoked Spanish paprika (for serving)
Grilled Corn & Halloumi Salad
By LRay
Better Homes and Gardens, July 2016, page 82
- 4 ears corn on the cob, shucked and silks removed
- 1 12 ounce head radicchio, quartered lengthwise
- 8 ounces Halloumi cheese, cut into 1/2-inch slices
- 2 tablespoons olive oil
- 1/4 cup chopped pickled hot peppers (such as banana peppers or cherry peppers)
- 2 tablespoons brine from pickled peppers
- 1/4 cup olive oil
- 1 tablespoon white wine vinegar
- Fresh basil
Coffee Meringue - Ice Cream Cake
By LRay
Coffee Meringue - Ice Cream Cake
- Vegetable-oil cooking spray
- 5 large egg whites
- 1 1/4 cups sugar
- 1/8 teaspoon fine salt
- 1/4 teaspoon cream of tartar
- 1 teaspoon liquid coffee extract (preferably Trablit; culinarydistrict.com), divided
- 1 1/3 cups sliced natural almonds (4 1/2 ounces)
- 1 1/4 teaspoons flaky sea salt, such as Maldon, divided
- 3 scant tablespoons high-quality roasted coffee beans
- 2 1/2 pints coffee ice cream (preferably Haagen-Dazs)
Cornmeal Crepes with Figs and Pears
By LRay
Bon Appetit, September 2013, page 65
- 1 large egg
- 1/2 cup whole milk
- 1/4 cup all-purpose flour
- 1/4 cup cornmeal
- 2 Tbsp. sugar
- 1/2 tsp. vanilla extract
- 1/8 tsp. kosher salt
- 1 1/4 cups heavy cream, divided
- Unsalted butter (for skillet)
- 1 ripe pear, cored, thinly sliced
- 4 fresh black Mission figs, quartered
- 2 Tbsp. unsalted, shelled raw pistachios
- Honey (for drizzling)