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Recipes
Chocolate-Stout Brownies
By LRay
Recipes & Menus | recipes Chocolate-Stout Brownies A rich dose of stout adds big flavor to these fudgy, chocol...
- 1 cup stout (such as Guinness)
- 16 ounces semisweet or bittersweet chocolate, chopped, divided
- 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter
- 1 1/2 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons kosher salt, divided
Fig, Pancetta, & Goat Cheese Brunch Casserole
By LRay
Step up your brunch game with this amazing Fig, Pancetta, & Goat Cheese Brunch Casserole
- 2 tablespoons butter
- 1 pound yellow onions, peeled, halved, and sliced 1/4-inch thick
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon dried thyme, crushed
- 4 ounces pancetta, thinly sliced
- 7 cups ciabatta or crusty baguette bread, cut into 1 1/2-inch cubes
- 8 ounces fresh goat cheese
- 3/4 cup dried figs, stems removed and cut into 1/2-inch pieces
- 9 eggs
- 1/2 cup extra-virgin olive oil
- 1/2 cup whipping cream
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon nutmeg, freshly grated
- 2 tablespoons rosemary, snipped fresh, coarsely chopped
Brussels Sprouts (The Local Palate)
By LRay
The Local Palate, December 2014, page 106
- 2 tablespoons olive oil
- 4 ounces speck, diced
- 1 pound Brussels sprouts, ends trimmed and leaves separated
- 2 shallots, sliced
- 1 butternut squash, sliced in half moons
- 2 pears, sliced to a medium thickness
- 4 ounces balsamic vinegar
- Salt and pepper to taste
Crispy Fried Goat Cheese Stuffed Figs with Spicy Honey
By LRay
The Local Palate, August/September 2013, page
- 3 quarts canola oil for frying
- 1/4 teaspoon Aleppo pepper
- 1 cup local honey
- 8 ounces fresh goat cheese
- 6 leaves basil, thinly sliced
- Salt to taste
- 12 fresh figs
- 1 egg yolk
- 2 1/2 cups club soda
- 1 cup rice flour
- 1 cup all-purpose flour
Fancy-Ass Cole Slaw
By LRay
The Local Palate, March 2016, page 89
- Ingredients
- 1 head napa cabbage, sliced
- 1 carrot, peeled and grated
- 1 bunch green onions, sliced
- 1 red bell pepper, sliced
- 2 teaspoons Sambal Oelek (or preferred Asian pepper blend)
- 1 tablespoon minced ginger
- 1/2 cup torn cilantro leaves
- 1 lime, zested and juiced
- 3 tablespoons rice wine vinegar
- 9 tablespoons extra-virgin olive oil
- Salt and black pepper
Mulled White Wine
By LRay
This warming drink has the falvorful depth of the classic red version but is lighter in body
- 1 orange
- 5 whole cloves
- 3 whole star anise pods
- 1 piece (1 inch) peeled fresh ginger, thinly sliced
- 1 cup water
- 1/4 cup sugar
- 1 bottle (750 mL) medium-bodied white wine
Christmas Salad
By LRay
Southern Living, December 2015, page 169
- 8 ounces thick bacon, coarsely chopped
- 1 cup sliced red onion
- 1 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1/2 cup red wine vinegar
- 2 tablespoons honey
- 1 bunch Lacinato kale, stemmed and coarsely chopped (about 7 cups loosely packed)
- 1 bunch red Swiss chard, stemmed and coarsely chopped (about 8 cups loosely packed)
- 2 small beets, thinly sliced
- 1/2 cup toasted pumpkin seeds
- 1/2 cup dried cherries
- 1/2 cup crumbled feta cheese
Perfect Poached Eggs
By LRay
The Perfect Poached Egg is perfect for weekend breakfasts
- 4 large eggs
- 1 tablespoon distilled white vinegar
- Salt and pepper
Mediterranean Chicken Salad
By LRay
Start to Finish: 220 minutes Makes 6 Servings
- 1/3 cup lemon juice
- 2 tablespoons snipped fresh mint
- 2 tablespoons snipped fresh basil
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/4 teaspoon black pepper
- 5 cups shredded romaine lettuce
- 2 cups cut-up cooked chicken breast
- 2 roma tomatoes, cut into wedges
- 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
- 2 tablespoons pitted kalamata olives, quartered (optional)
- 2 tablespoons crumbled reduced-fat feta cheese
- Whole kalamata olives (Optional)
Triple-Chocolate Peppermint Trifle
By LRay
Martha Stewart Living, December 2006
- FOR THE CAKE
- Vegetable oil cooking spray
- 1/2 cup whole milk
- 2 tablespoons unsalted butter
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened Dutch-process cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- FOR THE SYRUP
- 1/4 cup granulated sugar
- 1/3 cup chocolate-flavored liqueur, such as Godiva
- FOR THE MOUSSE
- 2 1/2 cups heavy cream
- 12 ounces white chocolate, finely chopped
- 1/2 cup coarsely chopped peppermint candies or candy canes
- FOR THE PUDDING
- 8 ounces milk chocolate, finely chopped
- 2 cups heavy cream
- 3 large egg yolks, room temperature
- FOR SERVING
- 1 1/2 cups heavy cream
- 1/4 cup confectioners' sugar
- 1/4 cup coarsely chopped peppermint candies or candy canes