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Recipes
Apple and Blackberry Polenta Cobbler
By LRay
Recipes & Menus | recipes Apple and Blackberry Polenta Cobbler Using frozen berries in desserts is a clever way t...
- 3 pounds baking apples (such as Honeycrisp or Pink Lady), peeled, cored, cut into 1/4-inch wedges
- 1 10-ounce package frozen blackberries (about 2 cups), thawed
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons honey
- 2 tablespoons unsalted butter, cut into 1/2-inch pieces
- 2 tablespoons fresh lemon juice
Mound Bars
By LRay
Preheat oven to 350 degrees F (175 degrees C)
- 2 cups graham cracker crumbs
- 1/4 cup white sugar
- 1/2 cup melted butter
- 1 (14 ounce) can sweetened condensed milk
- 2 cups flaked coconut
- 1 (12 ounce) package semisweet chocolate chips, melted
Turkey and Cranberry Salad with Butternut Squash and Horseradish
By LRay
The Local Palate, November 2014, page 63
- 1 pound roasted turkey (breast meat is preferable)
- 1 cup roasted butternut squash
- 1/2 cup cranberry sauce
- 1/4 cup mayonnaise
- 2 teaspoons prepared horseradish
- Lemon juice as needed
- Salt and pepper, as needed
- 4 hoagie rolls (or 8 slices of bread)
- 1 head butter lettuce
- 1 bunch chives
Milk Chocolate-Toffee Bars
By LRay
Directions 1. Preheat oven to 350 degrees F
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1 cup butter, softened
- 1 teaspoon vanilla
- 3/4 cup chopped pecans
- 1 cup milk chocolate pieces
- 1/2 cup toffee pieces
Apple and Blackberry Polenta Cobbler
By LRay
Recipes & Menus | recipes Apple and Blackberry Polenta Cobbler Using frozen berries in desserts is a clever way t...
- 3 pounds baking apples (such as Honeycrisp or Pink Lady), peeled, cored, cut into 1/4-inch wedges
- 1 10-ounce package frozen blackberries (about 2 cups), thawed
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons honey
- 2 tablespoons unsalted butter, cut into 1/2-inch pieces
- 2 tablespoons fresh lemon juice
Carrot, Cilantro, and Chile Slaw
By LRay
Carrot, Cilantro, and Chile Slaw Using a combination of red, white, and yellow carrots will make this slaw even mo...
- 12 ounces carrots (preferably assorted colors), peeled, julienned (about 4 cups)
- 2 tablespoons vegetable oil or grapeseed oil
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons sugar
- 1/2 teaspoon kosher salt plus more for seasoning
- 2 jalapeños, stemmed, seeded, minced
- 1/2 cup (loosely packed) fresh cilantro leaves
- 3/4 teaspoon ground coriander
- Freshly ground black pepper
Lobster Salad with Greens and Citrus Vinaigrette
By LRay
The sweetness of the lobster and tomatoes is balanced by a light but flavorful lemon-orange dressing
- 2 whole lobsters (1 3/4 pounds each)
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons finely grated orange zest, plus 1 tablespoon fresh orange juice
- 1 1/2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon finely grated shallot
- Coarse salt
- 12 cups mixed greens such as Bibb lettuce, mache, and arugula (10 ounces)
- 1 large yellow tomato, halved and thinly sliced
- 2 teaspoons finely chopped fresh tarragon, plus more for garnish
Pork with Lentil, Orange, Avocado, and Basil Salad
By LRay
Directions Bring 8 cups water and the bay leaves to a boil in a medium saucepan
- 2 dried bay leaves
- 1 cup French green lentils
- 2 tablespoons extra-virgin olive oil
- 4 boneless pork chops (each 5 ounces and 1/2 to 2/3 inch thick), fat trimmed
- Coarse salt and freshly ground pepper
- 3 navel oranges
- 3/4 cup roughly torn or chopped basil leaves, plus whole leaves for garnish
- 1 small shallot, minced (2 tablespoons)
- 1 Hass avocado, chilled
CHOCOLATE CHIP COOKIE BASE
By LRay
Sift FLOUR, BAKING SODA, and 1 ¼ teaspoons SALT in to a bowl
- 2 1/4 Cups ALL-PURPPOSE FLOUR
- 1 Teaspoon BAKING SODA
- SALT
- 2 Sticks UNSALTED BUTTER, Room Temperature
- 1 1/2 Cups Packed LIGHT-BROWN SUGAR
- 3/4 Cup GRANULATED SUGAR
- 2 Large EGGS
- 2 Teaspoons PURE VANILLA EXTRACT
- 12 Ounces SEMISWEET CHOCOLATE CHIPS OR CHUNKS (2 Cups)
Lamb Chops with Greens and Sorrel Salsa Verde
By LRay
Bon Appetit, April 2015, page 110
- 8 1 1/2–2"-thick lamb loin chops (about 3 pounds)
- Kosher salt and freshly ground black pepper
- 2/3 cup sorrel or spinach leaves
- 1/3 cup mint leaves
- 1/3 cup parsley leaves
- 1 tablespoon finely grated lemon zest
- 1 teaspoon crushed red pepper flakes
- 5 garlic cloves, thinly sliced, divided
- 1/3 cup plus 2 Tbsp. olive oil
- 4 ounces king oyster or maitake mushrooms, cut into 1/2" pieces
- 1 shallot, thinly sliced
- 1 bunch mustard greens, ribs and stems removed, leaves torn into pieces
- 1 tablespoon white balsamic vinegar
- 1 tablespoon fresh lemon juice (add up to 3 total if using spinach)