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Recipes
Cornmeal Fried Okra with Eggplant Dip
By LRay
"'Emerald' is one of the most tender okras and a natural choice for frying
- 2 pound(s) Emerald okra, halved lengthwise
- 1 quart(s) buttermilk
- 3/4 cup(s) extra-virgin olive oil
- 2 small eggplants, halved lengthwise
- Salt and freshly ground pepper
- 1 cup(s) (5 ounces) pine nuts, toasted
- Juice and zest of 1 large lemon (about 4 tablespoons juice; 1 tablespoon zest)
- 6 cup(s) canola oil, for frying
- 4 cup(s) cornmeal
- 2 tablespoon(s) cayenne pepper
Grape Salad
By LRay
From Cozetta's Corner in the Old Surety Newsletter, December 2016
- 3 to 4 pounds of grapes (Black Grapes Suggested)
- 8 ounces of cream cheese – room temperature
- 8 ounces of sour cream
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1/2 Cup Pecans
- 2 Tablespoons brown sugar
- Shredded cheddar cheese to taste
Fluffy Buttermilk Waffles
By LRay
Southern Living, February 2015, page 108
- 2 cups cake flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 4 large eggs, separated
- 2 cups buttermilk
- 1/2 teaspoon cream of tartar
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
- SYRUP
Berry Shortcakes with Whipped Cream Cheese
By LRay
Martha Stewart Living, July/August 2013, Pages 144-5
- Nonstick cooking spray
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 3/4 teaspoon coarse salt
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 stick cold unsalted butter, cut into small pieces
- 8 ounces cream cheese, 2 ounces cold, 6 ounces room temperature
- 2 ounces blueberries (about 1/3 cup), plus more for serving
- 2 ounces strawberries, hulled and diced (about 1/3 cup), plus more for serving
- 3/4 cup well-shaken buttermilk
- 1/3 cup confectioner's sugar, plus more for serving
- 1 1/4 cups heavy cream
Roasted Pears with Blackberries, Ricotta, and Lavender Sugar
By LRay
Recipes & Menus / recipes Roasted Pears with Blackberries, Ricotta, and Lavender Sugar 6 servings PREP TI
- 1 1/2 1 1/2
- cups
- sugar
- 1 1
- tablespoon
- dried lavender blossoms
- 6 6
- unpeeled pears (such as Bosc or Bartlett), quartered, cored
- 2 2
- tablespoons
- fresh lemon juice
- 1 1
- 12-ounce package frozen blackberries
- 1 1
- cup
- fresh whole-milk ricotta cheese, crème fraîche, or vanilla ice cream
Grilled Vegetable and Rice Salad with Fish-Sauce Vinaigrette
By LRay
Grilled Vegetable and Rice Salad with Fish-Sauce Vinaigrette Pelaccio's twist on northeastern Malaysia's rice sa...
- 1/4 cup unsweetened shredded coconut (optional)
- Vegetable oil
- 12 okra pods
- 3 ears of corn, shucked
- 2 large zucchini, halved lengthwise, centers scooped out
- 2 long red chiles (such as Holland or Anaheim), stemmed
- 1 small eggplant, cut lengthwise into 1" slices
- 1 tablespoon sea salt
Cheese Straws
By LRay
Directions1. Preheat oven to 350 degrees
- 1 1/2 cups (about 4 ounces) grated extra-sharpcheddar cheese
- 4 tablespoons unsalted butter,softened and cut into 4 pieces
- 3/4 cup all-purpose flour, plus more for dusting
- 1/2 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon half & half
Spinach & Feta Tart
By LRay
Better Homes and Gardens, January 2016, page 54
- 3 tablespoons extra-virgin olive oil
- 1 bunch green onions (6), thinly sliced (3/4 cup)
- 1 pound fresh spinach, tough stems removed
- 1/2 17.3 ounce package frozen puff pastry sheets (1 sheet), thawed
- 1 small lemon
- 2 eggs
- 1/2 cup creme fraiche
- 2 tablespoons snipped fresh dill
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- 4 ounces feta cheese, crumbled
- 1/2 cup fresh mint leaves, torn if large
- 1/4 cup fresh dill sprigs
- 1 recipe Sauteed Lemons
Maple Crème Brûlée with Lardons and Walnuts
By LRay
The Local Palate, March 2015, Page 58
- 2 quarts heavy cream
- 4 small eggs
- 12 large egg yolks
- 2 1/4 cups plus 2 tablespoons grade A maple syrup, divided
- 1/2 cup toasted walnuts
- 1/2 cup lardons
- Sugar in the raw for brûlée
Green Goddess Dressing
By LRay
Combine sour cream, mayonnaise, anchovy, parsley, basil, white and pale-green parts of scallions, 1/2 teaspoon salt...
- 1/2 1/2 1/2 cup sour cream
- 1/3 1/3 1/3 cup mayonnaise
- 1 1 1 anchovy fillet, rinsed and patted dry
- 3/4 3/4 3/4 cup lightly packed fresh flat-leaf parsley leaves
- 1/4 1/4 1/4 cup lightly packed fresh basil leaves
- 2 2 2 scallions, white and pale-green parts separated from dark-green tops
- Coarse salt and freshly ground pepper
- 2 2 2 tablespoons lightly packed chopped fresh tarragon leaves
- Crudites or crostini, for serving