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Recipes
Chicken-and-Squash Curry
By LRay
Martha Stewart Living, October 2015, Page 92
- 2 large onions, coarsely chopped (4 cups)
- 8 to 10 cloves garlic, coarsely chopped (1/4 cup)
- 1/2 cup coarsely chopped peeled fresh ginger (from a 4-inch piece)
- 1/4 cup plus 1 tablespoon safflower oil
- 1 tablespoon cumin seeds
- 2 teaspoons black or brown mustard seeds
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 whole clove
- 2 tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 3 fresh curry leaves (available at penzeys.com) or 2 dried bay leaves
- 3 pounds bone-in chicken thighs, skinned
- 1 1/4 pounds kabocha or butternut squash, halved, seeded, peeled, and cut into 1-inch pieces (5 cups)
- Coarse salt
- Cooked basmati rice, yogurt, and cilantro, for serving
Hush Puppies
By LRay
Southern Living JULY 2012
- Vegetable oil
- 1 1/2 cups self-rising white cornmeal mix
- 3/4 cup self-rising flour
- 3/4 cup diced sweet onion (about 1/2 medium onion)
- 1 1/2 tablespoons sugar
- 1 large egg, lightly beaten
- 1 1/4 cups buttermilk
Cold-Brew Iced Coffee Concentrate
By LRay
Recipes & Menus | recipes Cold-Brew Iced Coffee Concentrate For a clear liquid, use coarsely ground coffee
- 12 ounces coarsely ground fresh coffee beans
- Milk (optional)
Ropa Vieja
By LRay
The Local Palate, Feb/March 2014, page 108
- 10 pastured chicken legs and thighs on the bone
- Mirepoix: 1 each onion, carrot, and celery stalk, chopped
- 5 fresh bay leaves
- 1/4 cup extra-virgin olive oil
- 1 onion, julienned
- 3 green peppers, julienned
- 2 tablespoons fresh garlic, chopped
- 3 tablespoons bourbon-smoked paprika
- (bourbonbarrelfoods.com)
- 1 teaspoon chili flakes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon dried oregano
- 1 1/2 cups chopped tomato
- Salt and pepper
- 4 bananas
- 2 tablespoons butter
- Pinch sugar
- 1 cup green olives
- 1/4 cup capers
Winter Vegetable Chili
By LRay
The Local Palate, Feb/March 2014, page 86
- 3 tablespoons vegetable oil
- 1 medium onion, chopped (about 2 cups)
- 2 garlic cloves, finely chopped
- 2 large red, yellow, and/or orange bell peppers, cored and cut into 1-inch pieces (about 2 cups)
- 4 small parsnips, peeled and cut into 1-inch pieces (about 1 cup)
- 2 large carrots, peeled and cut into 1-inch pieces (about 2 cups)
- 1 small winter squash, peeled and cut into 1-inch pieces (about 3 cups)
- 1 teaspoon kosher salt, plus more to taste
- 2 tablespoons ground chile (ancho for mild or chipotle for hot and smoky)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon cocoa powder
- 1 12-ounce bottle pale or amber ale
- 1 cup vegetable juice, such as V8
- 1 14.5-ounce can fire-roasted diced tomatoes
- 1 15-ounce can hominy, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- Lime wedges, sour cream, and corn chips, for serving
Long Fusilli with Potatoes and Haricots Verts in Lemon Sauce
By LRay
Noted in Martha Stewart Living (August, 2011, page 133)
- 1 pound mixed baby FINGERLING POTATOES, such as red, gold, and pourple, cut into 3/4 –inch pieces
- 10 Ounces HARICOTS VERTS, trimmed
- 2 Tablespoons EXTRA-VIRGIN OLIVE OIL
- 3 GARLIC CLOVES, Thinly sliced
- 1 Pound long FUSILLI, Cooked until al dente (1 1/2 cups cooking water reserved)
- 2 Cups finely grated Pecorino romano cheese (4 Ounces)
- 1 LEMON, Zested into strips and sliced into matchsticks (2 Tablespoons)
- 1 Cup torn fresh BASIL
- 3/4 Teaspoon Crushed RED-PEPPER FLAKES
Cream-Cheese Jam Ice Diamonds
By LRay
Martha Stewart Living, December 2013, page 170
- 4 sticks unsalted butter, softened
- 8 ounces cream cheese, room temperature
- 1/2 teaspoon coarse salt
- 1/4 cup confectioners' sugar, plus more for rolling and dusting
- 4 cups all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 cup raspberry preserves
Molasses Filled Cookies
By LRay
This is from my Mom's recipe cards
- 1/2 cup shortening, soft
- 1/3 cup sugar
- 1 egg
- 2/3 cup molasses
- 2 3/4 cups flour, sifted
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1 cup mincemeat
Pork Soup Dumplings
By LRay
Bon Appetit, May 2015, page 62
- Ingredients
- SERVINGS: MAKES ABOUT 48
- Soup
- 1/2 pound pork skin, cut in half
- 1 pound pork bones
- 1 pig's foot
- 3 scallions, cut into 1-inch pieces
- 1 3-inch piece ginger, peeled, thinly sliced
- 2 tablespoons Shaoxing wine (Chinese rice wine)
- Kosher salt
- Filling
- 1 1/4 pounds ground pork shoulder (Boston butt; 20% fat)
- 3 scallions, finely chopped
- 1 garlic clove, finely grated
- 1 tablespoon soy sauce
- 1 3/4 teaspoons kosher salt
- 1 1/4 teaspoons Shaoxing wine (Chinese rice wine)
- 1 1/4 teaspoons sugar
- 1 1/4 teaspoons toasted sesame oil
- 3/4 teaspoon finely grated ginger
- 3/4 teaspoon freshly ground white pepper
- Dough
- 3 cups all-purpose flour, plus more for surface
- 1 tablespoon vegetable oil
- Dipping Sauce
- 2 scallions, thinly sliced
- 1 2-inch piece ginger, peeled, julienned
- 1/3 cup black vinegar
- 2 tablespoons soy sauce
- Assembly
- 1 head Napa cabbage
- Nonstick cooking oil spray
- Special Equipment
- A 1"-diameter wooden dowel, a bench scraper, a ruler (optional); a bamboo steamer
Strawberry-Almond Cornmeal Cake
By LRay
Bon Appetit, May 2015, page 151
- Strawberry Crumble
- 1/2 cup raw skin-on almonds
- 2 ounces freeze-dried strawberries
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- Cake And Assembly
- Nonstick vegetable oil spray
- 1 1/4 cups all-purpose flour
- 1/3 cup cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 6 ounces almond paste
- 1 cup granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3 large eggs
- 1 pound strawberries, hulled, half halved, half quartered
- Powdered sugar (for serving)
- Special Equipment
- A 9" springform pan