LRay's profile page
Recipes
Chicken Bog Recipe
By LRay
Southern Living, February 2017, page 124
- 2 tablespoons olive oil
- 1 cup chopped yellow onion (from 1 onion)
- 1 cup chopped carrots (from about 3 carrots)
- 2 teaspoons chopped garlic
- 1 1/2 cups uncooked long-grain white rice
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 4 cups chicken stock
- 1 (4-inch) piece Parmesan cheese rind
- 4 cups shredded boneless, skinless rotisserie chicken (about 1 rotisserie chicken)
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon fresh lemon juice
- 1 1/2 ounces Parmesan cheese, shaved (about 1/3 cup)
Jagermeister Root Beer Float
By LRay
From Pastry Chef Ashley Cope of the Inn at Palmetto Bluff in Bluffington, South Carolina
- 1 Scoop Jagermeister Ice Cream (Recipe Below)
- 1 Bottle Root Beer
- Chocolate Chip Whipped Cream (Recipe Below)
- For Jagermeister Ice Cream
- 2 Cups heavy cream
- 2 cups whole mild
- 1 3/4 cups sugar
- 2 Star anise
- 1 inch fresh ginger, peeled and sliced
- 16 egg yolks
- 200 ml Jagermeister
- For Chocolate Chip Whipped Cream
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 cup dark chocolate
Whipping Cream Cake
By LRay
Elvis Presley's Favorite Whipping Cream Pound Cafe
- 3 cups sugar
- 1 ⁄2 lb butter, softened
- 7 eggs, room temperature
- 3 cups cake flour, sifted twice
- 1 cup whipping cream (heavy cream)
- 2 teaspoons vanilla extract
Chicken and Biscuits
By LRay
Recipes & Menus | recipes Chicken and Biscuits The addition of celery root is a great twist on the familiar flavo...
- 2 tablespoons vegetable oil
- 1 1/2 pounds skin-on, bone-in chicken thighs
- Kosher salt, freshly ground pepper
- 8 medium carrots (about 1 pound), peeled, cut into 2-inch pieces
- 1 small celery root (about 12 ounces), peeled, cut into 1/2-inch pieces
- 1 medium onion, chopped
- 1 leek, white and pale-green parts only, chopped
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1 cup dry white wine
- 4 cups low-sodium chicken broth
- 4 sprigs thyme
- 1 sprig rosemary
- 2 bay leaves
- 1 1/2 teaspoons (or more) Sherry vinegar
Smoked Salmon Breakfast Salad with Crispbread
By LRay
Bon Appetit, January 2015, page 56
- 2 baby beets or radishes, thinly sliced
- 8 thin slices red onion (optional)
- 6 cups mesclun
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon chopped capers
- Kosher salt and freshly ground black pepper
- 3 ounces smoked salmon or gravlax
- 3/4 cup Neufchâtel or cream cheese
- 4 Wasa crispbread or toasted pumpernickel slices
- 1 lemon, cut into wedges
Eggplants Stuffed with Lamb, Rice, and Currants
By LRay
Directions Preheat oven to 400 degrees
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1 medium onion, chopped
- 3 ounces ground lamb (90 percent lean)
- Coarse salt and freshly ground pepper
- 1 2/3 cups chicken stock
- 1 cup short-grain brown rice
- 3 tablespoons dried currants
- 4 small eggplants (about 8 ounces each)
- 1 cup fresh flat-leaf parsley, chopped
- 1/4 cup fresh mint, chopped
- Finely grated zest of 1 lemon
- Garnish: chopped fresh parsley and mint,and finely grated lemon zest
Coffee-Meringue Acorns
By LRay
Martha Stewart Living, December 2013, page 168
- 3 large egg whites
- 3/4 cup sugar
- 1/8 teaspoon coarse salt
- 1/8 teaspoon cream of tartar
- 1 1/2 teaspoons Trablit coffee extract (available at culinarydistrict.com) or 1 tablespoon pure vanilla extract
- 6 ounces bittersweet chocolate, chopped
- 1 3/4 cups pistachios or 1 1/2 cups pecans, toasted and finely chopped
Sauerbraten with Potato Dumplings
By LRay
Martha Stewart, Living, October 2014, page 90
- 1 4 1/2-pound top or bottom-round beef roast, tied
- Coarse salt and freshly ground pepper
- 4 tablespoons safflower oil
- 3 large onions, thinly sliced
- 6 cloves garlic, thinly sliced
- 1 tablespoon sugar, plus more if needed
- 1 cup red-wine vinegar
- 3 cups dry red wine, such as Zinfandel or Pinot Noir
- 8 sprigs thyme, plus more tiny sprigs, for serving
- 1/4 teaspoon whole black peppercorns
- 6 whole juniper berries
- 3 dried bay leaves
- 2 whole cloves
- 1 1/2 cups Martha's Pink Applesauce
- Potato Dumplings, for serving
Roast Bone Marrow and Parsley Salad
By LRay
Recipes + Menus | recipes Roast Bone Marrow and Parsley Salad This classic St
- 8 8
- 3 "-4"-long pieces veal marrow bones
- 1 1
- cup
- fresh flat-leaf parsley, roughly chopped
- 2 2
- small shallots, thinly sliced (about 1/3 cup)
- 2 2
- tablespoons
- extra-virgin olive oil
- 1 1
- tablespoon
- fresh lemon juice
- 1 1
- tablespoon
- drained capers
- Coarse gray sea salt and freshly ground black pepper
- 4 4
- 1/2 "-thick slices rustic white bread, toasted
Chocolate Filling for Mrs. Billett's White Cake
By LRay
Southern Living DECEMBER 2012
- 2 cups heavy cream
- 1/3 cup sugar
- 1/4 cup all-purpose flour
- 1/4 cup Dutch process cocoa
- 2 large eggs
- 1 tablespoon vanilla extract