LRay's profile page
Recipes
Cranberry-Pear Wild-Rice Stuffing
By LRay
Cooking the wild rice and storing it in the refrigerator (for up to 2 days) relieves you of this duty on the big da...
- 1/4 cup(s) butter
- 1 tablespoon(s) butter
- 6 slice(s) dry white bread, broken into fine pieces
- 4 cup(s) cooked wild rice
- 1 cup(s) coarsely chopped hazelnuts
- 1 cup(s) dried cranberries
- 1/2 cup(s) finely chopped shallots
- 4 firm pears, peeled, cored, and cut into 3/4-inch cubes
- 2 teaspoon(s) dried savory leaves
- 1/2 cup(s) finely chopped fresh parsley
- 1/2 teaspoon(s) salt
- 1 teaspoon(s) cracked black pepper
- 2 large eggs, lightly beaten
- 1 cup(s) apple cider
Mustard Greens on Toast
By LRay
Better Homes and Gardens, January 2015, page 50
- 6 tablespoons extra-virgin olive oil
- 3 cloves garlic, sliced
- 1 medium red sweet pepper, cut into strips
- 1 12 ounce bunch mustard greens, stems trimmed and leaves cut into 4-inch long pieces
- 1 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- Kosher salt and freshly ground black pepper
- 4 thick slices country bread
- 4 eggs
- 1/2 cup shredded Parmigiano-Reggiano cheese
Mustard and Brown Sugar Glazed Ham
By LRay
The Local Palate, December 2015/January 2016, page 114
- Ingredients
- 10-12 pound bone-in smoked ham
- 3 cups apple cider
- 1/2 cup brandy
- 1 cup water
- 1 cup brown sugar
- 1/2 cup Dijon mustard
Farmers' Market Quinoa Salad
By LRay
Bon Appetit, , August 2015, page 65
- 1/2 cup raw pistachios
- 8 ounces green beans and/or wax beans
- 4 ounces sugar snap peas
- Kosher salt
- 1/2 cup coarsely chopped fresh tender herbs (such as parsley, chives, basil, tarragon, and dill)
- 1/3 cup olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- Freshly ground black pepper
- 2 small or 1 large head of broccoli, florets chopped (about 1 1/2 cups)
- 2 cups pea shoots (tendrils)
- 1 cup cooked quinoa (from about 1/3 raw)
Summer Rice Salad
By LRay
Southern Living AUGUST 2013, page 138
- 1 small shallot, minced
- 3 tablespoons white wine vinegar
- 1 tablespoon loosely packed lime zest
- 2 tablespoons fresh lime juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 cup extra virgin olive oil
- 4 cups cooked basmati rice, chilled
- 2 cups thinly sliced napa cabbage
- 1 1/2 cups thinly sliced English cucumbers
- 1 cup diced red bell pepper
- 1/2 cup thinly sliced green onions
- 1/2 cup chopped fresh mint
- 1/3 cup chopped fresh chives
- 1/3 cup chopped fresh flat-leaf parsley
- Salt to taste
Crab Fritters with Curry Sauce
By LRay
From Bon Appetit Magazine
- Sauce
- 1 1/2 Tablespoons Olive Oil
- 1 Small Garlic Clove, Minced
- 1 Teaspoon Curry Powder
- 1/2 Cup Mayonnaise
- 1/2 Cup Sour Cream
- 2 Tablespoons Orange Juice
- 1 Tablespoon Sugar
- 1 Tablespoon Fresh Lemon Juice
- 1 Tablespoon chutney
- Fritters
- 1 3/4 Cups All Purpose Fluor
- 1 1/2 Cups Warm Water
- 2 Tablespoons Vegetable Oil
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1 Pound Crabmeat
- 3/4 Cup Fresh White Breadcrumbs
- 4 Large Egg Whites
- 3 Tablespoons Chopped Fresh Parsley
- Salt and Pepper
- All Purpose Flour (for dredging)
- Vegetable Oil (for deep frying)
- 1 Tablespoon Gin (Optional)
Molten Chocolate-Espresso Cakes
By LRay
Once you try these little chocolate gem cakes you'll be making them again and again
- CAKE:
- 4 tablespoons unsalted butter, room temperature, plus more for tin
- 1/3 cup sugar, plus more for tin
- 8 ounces bittersweet chocolate, coarsely chopped
- 1/3 cup all-purpose flour
- 1 tablespoon instant espresso powder
- 1/4 teaspoon coarse salt
- 3 large eggs
- 1 teaspoon pure vanilla extract
- GANACHE GLAZE: (Optional)
- 1 cup heavy cream
- 8 ounces bittersweet chocolate, chopped
White Cocktail Sauce
By LRay
Southern Living, June 2015, Page 101
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup prepared horseradish
- 1 tablespoon fresh lime juice
- 1 teaspoon thinly sliced chives
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- Kosher salt and freshly ground black pepper
Acorn Squash Dal with Cashew-Cilantro Rice
By LRay
Dal, a puree of lentils seasoned with a variety of spices, is the quintessential Indian food, though the ingredient...
- DAL:
- 2 tablespoons vegetable oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 acorn squash, peeled, seeded and cut into 1 1/2-inch (4-cm) cubes
- 1 (14-ounce) can crushed tomatoes
- 1 dried red chile
- 1 cup (7-ounces, 220-g) dried red lentils
- Kosher salt and freshly ground black pepper
- RICE:
- 2 tablespoons ghee or unsalted butter
- 2 garlic cloves, minced
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 2 cups (14-ounces, 440-g) basmati rice
- 1 bay leaf
- 1/2 cup (2 1/2-ounces, 75-g) toasted cashews, coarsely chopped
- 1/2 cup (1/2-ounce, 15-g) fresh cilantro leaves
Scalloped Oysters
By LRay
In 19-th century Massachusetts, this creamy casserole of crumb-topped bivalves was made with common crackers, once ...
- 6 tablespoons unsalted butter, divided, plus more for baking dish
- 3 cups coarse fresh breadcrumbs
- Coarse salt and freshly ground pepper
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1 celery stalk, very thinly sliced on the diagonal (1/2 cup)
- 3 scallions, trimmed and chopped (1/3 cup)
- 2 teaspoons fresh thyme leaves
- 2 tablespoons dry sherry
- 3/4 cup heavy cream
- 2 pints (32 ounces) shucked fresh oysters in their liquor, drained, with 2 tablespoons liquor reserved
- 1/8 teaspoon freshly grated nutmeg