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Recipes
Baked Finnan Haddie (Smoked Haddock)
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By LRay
Cabrini's Celtic Kitchen 2015
- 1/4 1/4 1/4 c. butter
- 2 2 2 lbs. finnan haddie
- 2 2 2 tbsps. flour
- 1/2 1/2 1/2 c. bread crumbs
- 2 2 2 c. milk
- 3 3 3 tbsps. melted butter
- Salt and pepper
- Slices Slices of lemon and parsley
Lemon Bar Cookie Ice Cream Sandwiches
By LRay
Better Homes and Garden, August 2014, page 160
- Ingredients
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 tablespoon finely shredded lemon peel
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 1 3/4 quart container vanilla ice cream
- 1 recipe Lemon Curd or 1 10-ounce jar (1 cup) lemon curd plus 1 tablespoon finely shredded lemon peel
- Crushed lemon candies (optional)
- Lemon Curd Ingredients
- 3 lemons
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 3 egg yolks, lightly beaten
- 1/4 cup butter, cut up
Basil Buttered Egg Noodles with Okra Succotash
By LRay
The Local Palate, August/September 2014, page 56
- For Okra Succotash
- 2 tablespoons olive oil
- 1 bunch green onions, sliced, green and white parts
- 2 cloves garlic, crushed
- 2 large heirloom tomatoes, large dice
- 4 ears corn, shucked, kernels removed
- 1 pound okra, quartered
- Salt and pepper to taste
- For Basil Butter
- 2 cloves garlic
- Pinch of salt
- 1/2 cup picked basil leaves, plus more for garnish
- 1/2 cup butter, softened to room temperature
- Juice of 1 lime
- For Fresh Egg Noodles*
- 2 cups flour, plus more for work surface
- 6 egg yolks
- 1/2 cup water, room temperature
- 1 teaspoon salt
Neo-Neapolitan Bombe
By LRay
Bon Appetit, August 2016, page 92
- 2 pints coconut ice cream (not dairy-free)
- 2 pints pistachio ice cream
- 2 pints strawberry ice cream
- 3/4 cup freeze-dried strawberries, finely chopped
- 3/4 cup raw pistachios, finely chopped
Summer Squash Slaw with Feta & Toasted Buckwheat
By LRay
Cooked summer squash can be mushy
- 1/4 cup buckwheat groats
- 1 1/2 pounds yellow summer squash, julienned on a mandoline or with a knife
- 2 scallions, thinly sliced
- 1/4 cup fresh mint, coarsely chopped
- 1 teaspoon fresh marjoram or oregano, coarsely chopped
- 3 tablespoons olive oil
- Kosher salt, freshly ground pepper
- 1 tablespoon fresh lemon juice
- 4 ounces feta, thinly sliced
Roast Capon with Fig-and-Pancetta Stuffing
By LRay
Directions Let capon stand at room temperature 1 hour
- 1 capon (8 to 9 pounds), rinsed and patted dry, neck reserved
- 1/2 stick unsalted butter, softened, divided
- 2 small onions, 1 finely chopped, 1 cut into 1-inch wedges
- 6 ounces pancetta, cut into 1/2-inch dice
- 1 tablespoon plus 1 teaspoon coarse salt, divided
- 2 1/2 cups chicken broth, divided
- 6 ounces Black Mission figs, cut into 1/4-inch dice
- 2 oranges, 1 zested and juiced, 1 cut into 1-inch wedges
- 2 tablespoons orange liqueur
- 1 tablespoon finely chopped fresh sage leaves, plus 1 sage sprig
- 11 slices whole-wheat bread, toasted
- 1 large egg, lightly beaten
- 1 teaspoon freshly ground pepper
- 1 tablespoon all-purpose flour
Fusilli with Bacon, Onions, and Mushrooms
By LRay
Slicing, rather thatn chopping the onion creates the best shape for tossing with pasta
- Coarse salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 3 slices thick-cut bacon or pancetta, cut into 1/4-inch pieces (about 3/4 cup)
- 1 large yellow onion, halved lengthwise and thinly sliced (3 cups)
- 10 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices (3 cups)
- 3/4 pound fusilli or other short pasta
- 1 cup loosely packed fresh mint or parsley leaves, chopped
- 2 ounces finely grated Parmesan cheese, finely grated (3/4 cup)
Buttermilk-Battered Onion Rings
By LRay
nutrition information (per serving): Calories (kcal): 630; Fat (g): 31; Fat Calories (kcal): 270; Saturated Fat (g...
- 2 large yellow onions (about 1-1/2 lb.), sliced crosswise into 1/2-inch-thick rounds and separated into individual rings
- 3 to 4 cups buttermilk
- 9 oz. (2 cups) all-purpose flour
- 5 oz. (1 cup) finely ground cornmeal
- 1 tsp. table salt
- 5 to 6 cups vegetable oil, as needed
- Kosher salt
- Ketchup, for serving (optional)
Tomato and Mango Salad with Chiles and Tomato Essence
By LRay
Martha Stewart Living, July/August 2013, Page 166-167
- SALAD:
- 1 Cold small ripe mango, preferably Champagne (about 1 pound)
- 1 chilled Kirby or Persian cucumber (about 5 ounces), cut into Xi-inch- thick half-moons
- 1 pint cherry tomatoes, halved or quartered if large, or sliced
- larger tomatoes
- 1 red Thai or serrano chile, very thinly sliced on the bias
- 1 Cup Thai or Italian basil leaves and buds, half roughly chopped
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Coarse salt
- 1 & 1/3 cups cold Tomato Essence (recipe follows)
- TOMATO ESSENCE:
- Active Time: 10 min.
- Total Time: About 1 day
- Makes: 1 to 2 cups
- 1 pound very ripe tomatoes, cored and quartered, or tomato scraps
- Coarse salt
Portobello and Zucchini Tacos
By LRay
Directions Preheat oven to 425 degrees
- 5 portobello mushrooms, stemmed and sliced 1/2 inch thick
- 2 teaspoons dried oregano
- 2 tablespoons olive oil
- 1/4 cup water
- Coarse salt and freshly ground pepper
- 4 zucchini, cut into 2-by-1/2-inch sticks
- 1 red onion, halved and sliced 1/4 inch thick
- 8 corn tortillas (4 1/2-inch size)
- 6 ounces Monterey Jack, shredded (1 1/2 cups)
- 1 cup cherry or grape tomatoes, halved or quartered