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Recipes
Chicken Liver Mousse with Burnt Honey Gelée
By LRay
Bon Appetit, September 2016, 112
- 1/2 teaspoon pink curing salt (optional)
- 2 teaspoons kosher salt, plus more
- 8 ounces fresh chicken livers, sinews removed, patted dry
- 2 tablespoons vegetable oil
- 2 medium shallots, chopped
- 1 garlic clove, crushed
- 2 bay leaves
- 1 teaspoon thyme leaves
- 1/2 teaspoon freshly ground white pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 cup sherry vinegar
- 1/4 cup red wine
- 1/4 cup brandy
- 1 cup heavy cream
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 4 tablespoons apple cider vinegar, divided
- 1/4 teaspoon unflavored powdered gelatin
- 1/4 cup honey
- Toast points or crackers (for serving)
- 2 shallow 8-oz. jars or ramekins
Duck Gumbo
By LRay
Our duck gumbo has a flavor all its own
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons poultry seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon beef base
- 2 bay leaves
- 1 3/4 cups chopped celery (1/2-inch pieces)
- 1 1/3 cups chopped onion (1/2-inch pieces)
- I cup chopped bell pepper (1/2-inch pieces)
- 1/2 cup vegetable oil
- 1/2 cup plus 4 teaspoons all-purpose flour
- 2 3/4 cups duck broth (see recipe below)
- 1 Treebeards' duck (see recipe below)
- I 1/4 cups chopped fresh or frozen okra (1/2-inch pieces)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions (including tops)
Quiche Lorraine
By LRay
Preparation Preheat oven to 425°
- Fast and fancy, a quiche was featured in nearly every issue of the seventies, but none was more popular than Quiche Lorraine. Our favorite version, of course, uses bacon.
- 1/2 (14.1-ounce) package refrigerated piecrusts
- 1 pound bacon, cut into 1/2-inch pieces
- 1/4 cup green onions, chopped
- 8 ounces Swiss cheese, grated and divided
- 6 large eggs, beaten
- 1 cup heavy cream
- 1/2 teaspoon table salt
- Dash of ground red pepper
- Dash of white pepper
- 1/8 teaspoon ground nutmeg
Roasted Salmon with Herbs & Yogurt
By LRay
Better Homes & Gardens, September, page 85
- 2 1/2 pounds salmon fillet
- Sea salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons dried oregano, crushed
- 1 lemon
- 1 cup plain Greek yogurt
- 1/2 English cucumber, finely chopped (1 1/2 cups)
- 3 tablespoons minced shallots
- 2 tablespoons chopped Italian parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh dill weed
- 2 tablespoons chopped fresh basil
- Pinch crushed red pepper
Brennan’s Turtle Soup
By LRay
The Local Palate, February 2016, page 64
- 2 gallons chicken stock
- 5 pounds turtle meat, thoroughly rinsed
- 3/4 cup canola oil
- 3/4 cup all-purpose flour
- 1 1/2 cups chopped onion
- 1 1/2 cups chopped celery
- 1/4 cup chopped garlic
- 1 28-ounce can San Marzano tomatoes, chopped
- 3 bay leaves
- 3 sprigs thyme
- 1 sprig basil
- 1 teaspoon cumin
- 1 1/2 teaspoons dry mustard
- 1 1/2 teaspoons black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon white pepper
- 1 teaspoon paprika
- 1 tablespoon salt
- 2 cups sherry
- 1/4 cup chopped parsley
- 2 lemons, zested and juiced
- 1/2 pound fresh spinach
- 6 hard-boiled eggs, peeled and chopped fine
Amish Friendship Cake
By LRay
Good Breads
- After removing the 3 cups of batter, combine the remaining cup of Amish Friendship Bread starter with the following ingredients in a large bowl:
- Day 1 - receive the starter (the recipe for the starter is noted in the Directions Section at right)
- Day 2 - stir
- Day 3 - stir
- Day 4 - stir
- Day 5 - Add 1 cup each flour, sugar and milk.
- Day 6 - stir
- Day 7 - stir
- Day 8 - stir
- Day 9 - stir
- Day 10 - Add 1 cup flour, 1 cup sugar and 1 cup milk. Divide into 4 containers, with 1 cup each for three of your friends and 1 cup for your own loaves. Give friends the instructions for Day 1 through Day 10 and the following recipe for baking the bread.
- 2/3 cup oil
- 3 eggs
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1 to 1 1/2 tsp. cinnamon
- 1 cup sugar
- 2 cups flour
- 1 1/4 tsp. baking powder
- 1/2 tsp. baking soda
- Using a fork beat by hand until well blended. You can add 1 cup raisins and 1 cup nuts (optional).
- Grease two loaf pans with butter, sprinkle with sugar instead of flour.
- Bake at 325 degrees F for 45 minutes to 1 hour (individual oven temperatures vary). Cool 10 minutes, remove from pans. Makes two loaves of Amish Friendship Bread.
Simple Turnip Greens
By LRay
Southern Living OCTOBER 2001
- 1 bunch fresh turnip greens (about 4 1/2 pounds)
- 1 pound salt pork (streak of lean) or smoked pork shoulder
- 3 quarts water
- 1/4 teaspoon freshly ground pepper
- 2 teaspoons sugar (optional)
Smoked Eggs
By LRay
Combine all ingredients and let stand for 24 hours
- 1 Dozen Hard Boiled Eggs
- 2 Cups Vinegar
- 1/2 Cup Liquid Smoke
- 2 Teaspoons Salt
- 2 Teapsoons Garlic Salt
- 1 Large Bay Leaf
Cornbread Pudding with Whiskey Caramel
By LRay
Tired of your basic cornbread? Try this delicious Cornbread Pudding with Whiskey Caramel
- Vegetable cooking spray
- Ben Mims' Perfect Cornbread, at room temperature
- 1/2 cup butter
- 2 cups milk
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons kosher salt
- 5 large eggs
- Whiskey Caramel
Orecchiette with Ricotta and Chard Pan Sauce
By LRay
Nutrition Facts (Orecchiette with Ricotta and Chard Pan Sauce) Servings Per Recipe 4, Calories 530, Protein (gm) ...
- 1 large bunch organic green or rainbow Swiss chard
- 3/4 pound dried Orecchiette
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- Crushed red pepper (optional)
- 2 ounces ricotta salata, Asiago, or pecorino, freshly grated
- Freshly ground black pepper and/or nutmeg
- 1/4 cup fresh, whole-milk ricotta cheese
- Sea salt and cracked black pepper
- Freshly grated ricotta salata, Asiago or pecorino cheese