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Recipes
Chicken and Dumplings
By LRay
The Local Palate, October 2015, page 99
- Chicken
- 1 3–3 1/2-pound whole chicken, rinsed
- Chicken stock, enough to cover chicken
- Dumplings
- 4 cups cake flour
- 4 teaspoons baking powder
- 1 tablespoon salt
- 2 teaspoons black pepper
- 1/2 cup mixed herbs (such as parsley, chives, thyme, and tarragon)
- 4 tablespoons melted butter
- 1 1/2 cups buttermilk
- 3 medium carrots, peeled and diced into 1/2-inch pieces
- 3 celery stalks, diced into 1/2-inch pieces
- 2 yellow onions, diced into 1/2-inch pieces
- 3 cups English peas, preferably frozen from previous season
Toffee Blondies In A Jar
By LRay
Better Homes & Garden, November 2015, page 138
- 1 cup packed brown sugar
- 1/2 cup miniature semisweet chocolate pieces
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup coarsely chopped pecans or walnuts
- 1/2 cup toffee pieces or butterscotch-flavored pieces
Poulet Vallée d’Auge
By LRay
Bon Appetit, October 2013, page 112
- 5 tablespoon unsalted butter, divided
- 3 firm, tart apples (such as Pink Lady or Braeburn; about 1 lb.), peeled, cored, quartered
- 1 tablespoonolive oil
- 2 3 1/2 –4-lb. chickens, quartered
- Kosher salt and freshly ground black pepper
- 1 leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/4” thick
- 2 shallots, finely chopped
- 1/4 cup Calvados (apple brandy)
- 3/4 cup apple cider
- 4 sprigs thyme
- 2 bay leaves
- 1/2 cuplow-sodium chicken broth
- 1/2 poundcrimini (baby bella) mushrooms, trimmed, halved
- 1/2 cupcrème fraîche
- 1 large egg yolk
Field Pea Succotash over Ham Biscuits
By LRay
THe Local Palate, August/September, page 73
- hot biscuits, for serving
Cavatelli with Spicy Shrimp
By LRay
directions Sift flours together on a large work surface to form a mound
- 2 cups double-zero flour
- 1 cup semolina flour
- 1/2 tsp.salt salt
- 1 cup warm water
- 2 oz. country-style white bread, crust removed (about 4 slices)
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/8 to 1/4 tsp. crushed red pepper
- 1 lb. shrimp, peeled and deveined
- 4 cups arugula
- Shaved Ricotta salata (optional)
Jeweled Rice
By LRay
Recipes & Menus | recipes Jeweled Rice Yes, making this rice is a time commitment and a labor of love
- 1/4 cup unsalted, shelled raw natural pistachios
- 1/4 cup slivered almonds
- 2 cups basmati rice
- Kosher salt
- 1 orange
- 1/2 cup sugar
- 2 medium carrots, peeled, cut into matchstick-size pieces
- 1/4 cup dried barberries or 1/2 cup dried cranberries
- 1/4 cup raisins
- 1/4 teaspoon saffron threads
- 2 tablespoons unsalted butter
- 4 tablespoons olive oil, divided
- 1 medium onion, finely chopped
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
Irish Coffee Bar
By LRay
Skip the green food coloring
- 2 2 2 sticks unsalted butter, plus more for pan
- 2 2 2 cups all-purpose flour
- 1 1 1 teaspoon baking powder
- 1/4 1/4 1/4 teaspoon baking soda
- 2 2 2 cups packed light-brown sugar
- 3 3 3 tablespoons freshly ground coffee
- Salt
- 2 2 2 large eggs
- 1 1 1 teaspoon pure vanilla extract
- 1/2 1/2 1/2 cup sliced almonds, skin on
- 1 2 3/4 1 tablespoon melted butter, warm 2 tablespoons Irish whiskey 3/4 cup confectioners' sugar, sifted
- 1 1 1 tablespoon melted butter, warm
- 2 2 2 tablespoons Irish whiskey
- 3/4 3/4 3/4 cup confectioners' sugar, sifted
Oyster Stew
By LRay
Pearl-of-an Oyster Stew From Better Homes and Gardens November 1999 page 280
- 2/3 cup sliced leeks (2 medium)
- 2 Tbsp. margarine or butter
- 3 Tbsp. all-purpose flour
- 1 tsp. anchovy paste
- 2 cups half-and-half or Light
- cream
- 2 cups milk
- 6 cups shucked oysters (3 pints)
- Several dashes bottled hot pepper sauce (optional)
Butternut-Goat Cheese-Stuffed Mushrooms
By LRay
Southern Living OCTOBER 2014
- 12 ounces butternut squash, cut into 1/4-inch cubes (about 3 cups)
- 1 tablespoon olive oil
- 1 1/2 teaspoons finely chopped fresh sage leaves
- 3 tablespoons butter, divided
- 1/4 cup dry white wine (such as Chardonnay)
- 3 (8-oz.) packages fresh mushrooms
- 1 (4-oz.) goat cheese log
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup panko (Japanese breadcrumbs)
- Vegetable cooking spray
- Garnish: chopped fresh chives
Mrs. Ralph Izard's Awendaw
By LRay
From Charleston Receipts., Southern Living JULY 2013, Page 94
- 1 1/2 teaspoons table salt, divided
- 1 1/2 cups uncooked regular grits
- 1 1/2 tablespoons butter
- 3 large eggs, lightly beaten
- 1 1/2 cups milk
- 3/4 cup plain white cornmeal