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Recipes
Sautéed Pears with Bacon and Mustard Dressing
By LRay
Bon Appetit, November 2015, page 106
- 6 ounces slab bacon, sliced 1/4 inch thick, slices cut into 1/4 inch pieces
- 4 ripe but firm Bosc pears, quartered, seeds removed
- Kosher salt, freshly ground pepper
- 1 tablespoon white wine vinegar
- 1 tablespoon whole grain mustard
- 3 tablespoons plus 2 teaspoons walnut oil or olive oil
- 1/2 cup unsalted, roasted walnuts
- Sliced chives (for serving)
Swedish Meatballs
By LRay
Directions Meatballs: Stir together eggs, cream, salt, and pepper in a large bowl
- 2 large 2 large eggs, lightly beaten
- 1/2 cup 1/2 cup heavy cream
- 1 tablespoon 1 tablespoon plus 1 teaspoon coarse salt
- 1 teaspoon 1 teaspoon freshly ground pepper
- 2 1/2 pounds 2 1/2 pounds ground beef
- 1/4 pound 1/4 pound ground pork
- 1/4 pound 1/4 pound ground veal
- 1 cup 1 cup finely ground fresh breadcrumbs
- 1 1/2 cups 1 1/2 cups boiled, peeled, and mashed potatoes (from 1 1/2 pounds russet potatoes; use a ricer for best results)
- 1/4 cup 1/4 cup grated onion (from 1 small onion)
- 1 tablespoon 1 tablespoon extra-virgin olive oil
- Cream Sauce 2 cups heavy cream 1 tablespoon soy sauce 1/2 teaspoon coarse salt 1/8 teaspoon freshly ground pepper
- 2 cups 2 cups heavy cream
- 1 tablespoon 1 tablespoon soy sauce
- 1/2 teaspoon 1/2 teaspoon coarse salt
- 1/8 teaspoon 1/8 teaspoon freshly ground pepper
- Serving Serving Pickled Beets Quick-Pickled Cucumbers Lingonberry sauce (optional; ikea-usa.com) or cranberry sauce
- Pickled Beets
- Quick-Pickled Cucumbers
- Lingonberry sauce (optional; ikea-usa.com) or cranberry sauce
Custard Tart
By LRay
The Local Palate, December 2014, page 108
- 8 egg yolks, at room temperature
- 1 quart heavy cream, at room temperature
- 1/4 cup sugar, plus additional for topping
- 1 tablespoon vanilla extract, or the seeds scraped from 2 vanilla beans
- Either a home-made or a store-bought tart crust
Cheese Cake Squares
By LRay
Crust: Mix flour butter and sugar
- Crust:
- 1 Cup Flour
- 1/3 Cup Brown Sugar
- 1/2 Cup Nuts
- Filling:
- 1 8-ounce Cream Cheese
- 1 Tablespooon Lemon Rind
- 1/2 Teaspoon Vanilla
- 1/4 Cup Sugar
- 1 Tablespoon Lemon Juice
- 2 Tablespoons Milk
Herb Rice with Green Garlic, Saffron, and Crispy Shallots
By LRay
page 41. Bon Appetit, March 2017, page 41
- 3 cups basmati rice
- Kosher salt
- Vegetable oil (for frying; about 3 cups)
- 4 large shallots, thinly sliced into rings
- 3/4 cup finely chopped cilantro
- 3/4 cup finely chopped dill
- 3/4 cup finely chopped parsley
- 1/2 cup finely chopped mint
- 1/3 cup finely chopped tarragon
- 1 teaspoon finely ground saffron threads
- 4 4-inch squares lavash or 7 romaine lettuce leaves, dark green parts only
- 4 green garlic or 4 scallions, white and pale-green parts only, finely chopped
- 6 tablespoons unsalted butter, melted
- 1 tablespoon finely ground dried rose petals (optional)
Pear Pie with Red Wine & Rosemary
By LRay
Pears are poached in a reduced wine syrup with lavender for a delightful flavor profile in this special pie
- BASIC PIE DOUGH:
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons kosher salt
- 3 cups all-purpose flour, plus more for dusting
- 12 tablespoons unsalted butter, chilled, cut into pieces, 1 1/2 sticks
- 1/4 cup chilled vegetable shortening, cut into pieces
- 2 large egg yolks
- 1 teaspoon apple cider vinegar
- FILLING:
- 3/4 cup granulated sugar
- 2 tablespoons chopped fresh rosemary
- 1 3/4 cups dry red wine, divided
- 2 tablespoons unsalted butter, cut into pieces
- 5 teaspoons cornstarch
- 1/2 teaspoonground cinnamon
- 5 teaspoons all-purpose flour plus more for dusting
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3 pounds firm but ripe pears (such as Comice, Anjou, or Bartlett), peeled, cored, thinly sliced
- 1 large egg, beaten to blend
- 3 tablespoons granulated sugar or raw sugar
Ricotta Pancakes with Brown Butter-Maple Syrup and Blueberry Compote
By LRay
Preparation 1. Prepare Pancakes: Stir together first 4 ingredients in a large bowl
- PANCAKES
- 1 1/2 cups (6 oz.) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 1/2 cups buttermilk
- 2 large eggs, separated
- 1 tablespoon lemon zest
- 1/3 cup whole milk ricotta cheese
- Butter for greasing griddle
- BROWN BUTTER-MAPLE SYRUP
- 4 ounces (1/2 cup) salted butter, diced
- 1/4 cup maple syrup
- Blueberry Compote
- 3 cups fresh blueberries (about 14 oz.)
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest plus 1 Tbsp. fresh lemon juice (about 1 lemon)
- 1 tablespoon water
- Preparation
- Combine ingredients in a small saucepan; bring to a boil over medium-high. Boil, stirring often, until blueberries break down, 8 to 10 minutes. Serve warm.
Mini Bell Pepper Stuffers
By LRay
Mix ground meat with rice, salt, and a few flavorful ingredients
- Greek Lamb Filling
- 1 pound ground meat
- 1 cup cooked, cooled rice
- 1 teaspoon coarse salt
- 1 bag mini bell peppers
- Greek Lamb Filling 2 tablespoons chopped fresh mint 1 teaspoon minced garlic 1 teaspoon dried oregano 1 cup crumbled feta cheese
- 2 tablespoons chopped fresh mint
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1 cup crumbled feta cheese
- Italian Turkey Filling 2 tablespoons chopped fresh flat-leaf parsley 1 teaspoon minced garlic 1 tablespoon finely grated lemon zest 1/2 teaspoon crushed red-pepper flakes (optional) 1/2 cup finely grated Parmesan cheese
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon minced garlic
- 1 tablespoon finely grated lemon zest
- 1/2 teaspoon crushed red-pepper flakes (optional)
- 1/2 cup finely grated Parmesan cheese
- Vietnamese Pork Filling 2 tablespoons chopped fresh cilantro leaves 1 teaspoon minced garlic 1 tablespoon minced lemongrass 1 tablespoon minced fresh ginger 1 tablespoon minced shallots
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon minced garlic
- 1 tablespoon minced lemongrass
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced shallots
Maque Choux Pies
By LRay
Southern Living AUGUST 2002
- 4 ears fresh corn, husked
- 1/4 cup butter or margarine
- 1 small red bell pepper, chopped
- 1 small green bell pepper, chopped
- 1 small onion, diced
- 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup whipping cream
- 1 (17 1/4-ounce) package frozen puff pastry sheets, thawed
- 1 egg yolk, lightly beaten
- 2 tablespoons water
- Tomato-Basil Sauce
Potato and Pea Samosas with Cucumber Raita
By LRay
From Williams Sonoma Catalog Flaky fried pastries that are popular in parts of India, samosas can be filled with a...
- For the cucumber raita:
- 1/2 cup (4 oz./125 g) plain whole-milk yogurt
- 1/4 cup (1 1/2 oz./45 g) finely chopped cucumber
- 1/4 cup (1/3 oz./10 g) finely chopped fresh mint
- 1/4 tsp. ground cumin
- Pinch of cayenne pepper
- Nigella seeds for garnish (optional)
- For the dough:
- 2 cups (10 oz./315 g) all-purpose flour
- 1/2 tsp. kosher salt
- 2 Tbs. nigella seeds (optional)
- 4 Tbs. (2 oz./60 g) vegetable oil, or 4 Tbs. ghee, melted and cooled
- 5 Tbs. (3 fl. oz./80 ml) water, plus more as needed
- For the filling:
- 1 lb. (500 g) Yukon Gold potatoes, peeled and quartered
- 2 Tbs. vegetable oil
- 1 yellow onion, minced
- 2 garlic cloves, minced
- 1 tsp. garam masala
- 1 tsp. ground coriander
- 1/4 tsp. cayenne pepper
- 1 tsp. kosher salt
- 1 cup (5 oz./155 g) frozen peas, thawed
- 3 Tbs. finely chopped fresh cilantro
- For finishing:
- 1/4 cup (1 oz./30 g) cornstarch
- Canola oil for frying