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Recipes
Barley, Cauliflower, and Herbs with Burrata
By LRay
Bon Appetit, February 2014, page 81
- 1/2 cup pearl, hulled, or hull-less barley
- Kosher salt
- 1/4 cup fine fresh breadcrumbs
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 2 cups whole milk
- 1 cup finely chopped cauliflower
- 1 small shallot, finely chopped
- 1/2 cup finely chopped celery hearts, plus 1/4 finely chopped celery leaves
- 1/4 cup finely chopped fresh flat-leaf parsley, plus 1/4 finely chopped fresh flat-leaf parsley stems
- 1/2 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon Champagne vinegar or white wine vinegar
- 8 oz. burrata or fresh mozzarella, torn
- 1 tablespoon crème fraîche
- Coarsely ground black pepper
Caramel Apple Cake
By LRay
Southern Living, September 2015, page 122
- CAKE
- 1 1/3 cups firmly packed light brown sugar
- 3/4 cup butter, softened $
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon table salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 3/4 cup buttermilk
- Shortening $
- APPLES
- 2 pounds McIntosh apples (about 6 apples, 6 to 7 oz. each)
- 1/2 cup firmly packed light brown sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon ground cinnamon
- Pinch of table salt
- 2 tablespoons butter
- APPLE BRANDY-CARAMEL SAUCE
- 1/2 cup firmly packed light brown sugar
- 1/4 cup butter
- 1/4 cup heavy cream
- Pinch of table salt
- 1 tablespoon apple brandy
- 1 tablespoon powdered sugar
Marinated Tofu with Peanuts and Charred Bean Sprouts
By LRay
Bon Appetit, September 2014, page 74
- INGREDIENTS
- 2 14-oz. packages firm tofu, drained, sliced 1/2” thick
- 1 jalapeño, with seeds, thinly sliced
- 1/2 cup reduced-sodium soy sauce
- 2 tablespoons light brown sugar
- 2 teaspoons grated peeled ginger
- 2 teaspoons vegetable oil
- 2 cups bean sprouts, divided
- Kosher salt
- Steamed white rice (for serving)
- 6 scallions, thinly sliced on a diagonal
- 1/2 cup chopped salted, roasted peanuts
- 1/4 cup fresh mint leaves
- Lime wedges (for serving)
Corn Peach Salad
By LRay
Better Homes and Gardens, June 2014, page 128
- 4 ears fresh sweet corn
- 1 cup chopped fresh peaches
- 6 radishes, thinly sliced (about 1 cup)
- 1/4 cup chopped fresh mint leaves
- 2 tablespoons olive oil
- 1 tablespoon cider vinegar
- Salt and ground black pepper
Scandinavian Steak and Potatoes
By LRay
Better Homes & Gardens, October 2014, page 118
- Ingredients
- 8 ounces pearl onions
- 1 pound red and/or white whole tiny new potatoes, halved (2 1/2 cups)
- 2 tablespoons olive oil
- 3 tablespoons Scandinavain Lemon Spice Mix
- 1 teaspoon salt
- 1 1/2 pounds beef flat iron steak
- 3/4 cup dry white wine or water
- 5 tablespoons butter, cut into pieces
- 1 tablespoon snipped fresh parsley
- Prepared horseradish
- 1/2 teaspoon finely shredded lemon peel
- INGREDIENTS FOR SCANDINAVIAN LEMON SPICE MIX
- 2 tablespoons dried dill weed
- 2 tablespoons dried tarragon, crushed
- 2 teaspoons dried lemon peel
- 2 teaspoons onion powder
- 1 teaspoon caraway seeds
- 1 teaspoon ground black pepper
Lemon, Parsley, and Parmesan Plus Chicken and Potatoes
By LRay
Directions Preheat oven to 425 degrees
- 1 1 3 1/2 organic chicken (about 3 1/2 pounds)
- 1/4 1/4 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1/2 1/2 1/2 cup finely chopped flat-leaf parsley
- 1 1 1 lemon, halved
- 1 1 1 pound fingerling potatoes, halved or cut into thirds if large
- 2 1/2 1/2 1 1/2 1/2 1/2 1/2 cup finely chopped flat-leaf parsley 1/2 cup extra-virgin olive oil 1 lemon, zested (2 teaspoons) and juiced (1 1/2 tablespoons) 1/2 cup grated Parmesan cheese 1/2 teaspoon coarse salt Pinch of red-pepper flakes
- 2 2 2 cloves garlic, minced
- 1/2 1/2 1/2 cup finely chopped flat-leaf parsley
- 1/2 1/2 1/2 cup extra-virgin olive oil
- 1 1 1/2 lemon, zested (2 teaspoons) and juiced (1 1/2 tablespoons)
- 1/2 1/2 1/2 cup grated Parmesan cheese
- 1/2 1/2 1/2 teaspoon coarse salt
- Pinch Pinch of red-pepper flakes
Pork Shoulder with Pineapple and Sesame Broccoli
By LRay
Bon Appetit, February 2017, page 75
- 1 1 1/2–2-pound skinless, boneless pork shoulder (Boston butt) or 4 pork blade chops
- Kosher salt
- 1 1-inch piece ginger, peeled, finely grated
- 1 garlic clove, finely grated
- 1 tablespoon plus 2 teaspoons balsamic vinegar
- 1 tablespoon plus 2 teaspoons soy sauce
- 1 1/2 pounds broccoli
- 3 small shallots, thickly sliced
- 2 tablespoons olive oil
- 2 tablespoons sesame seeds
- 1 tablespoon vegetable oil
- 1/2 small pineapple, peeled, cut into 1/2-inch pieces
- 1 tablespoon unsalted butter
Bourbon–Brown Butter Pecan Pie
By LRay
Bon Appetit, October 2014, page 96
- CRUST
- 1 1/2 cups all-purpose flour, plus more
- 1/2 teaspoon kosher salt
- 3/4 cup vegetable shortening
- ASSEMBLY
- 1/2 cup (1 stick) unsalted butter
- 3 large eggs
- 1 cup (packed) light brown sugar
- 1/2 cup honey
- 1/2 cup pure cane syrup (such as Steen’s) or dark corn syrup
- 2 tablespoons bourbon
- 2 tablespoons vanilla extract
- pinch of freshly grated nutmeg
- pinch of ground cinnamon
- 2 cups pecans, chopped
Thumbprint Cookies with Lemon Curd
By LRay
The Local Palate, December 2015/January 2016, page 62
- Thumbprint Cookies
- 3/4 teaspoon kosher salt
- 2 cups flour
- 1 cup unsalted butter
- 1/2 cup brown sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 egg white
- 1 cup chopped pecans (optional)
- Lemon Curd (recipe follows)
- Lemon Curd
- 1 cup sugar
- 3/4 cup lemon juice
- 5 egg yolks
- 2 eggs
- 4 ounces butter, cubed
Shrimp 'n' Grits Pie
By LRay
Southern Living, March 2015, page 94
- 4 cups Overnight Slow-Cooker Grits (See Below)
- 1 cup jarred marinara sauce
- 1/2 cup grated Parmesan cheese
- 3 large eggs
- Vegetable cooking spray
- 2 tablespoons butter
- 1 tablespoon bacon drippings
- 1 pound medium-size raw shrimp, peeled and deveined
- 1/3 cup crumbled feta cheese
- 3 thick bacon slices, cooked and crumbled
- 3 tablespoons torn fresh basil leaves
- Slow Cooker Grits
- 2 cups stone-ground grits
- 1/2 cup butter, melted
- 1 tablespoon kosher salt
- 6 cups water