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Recipes
Freekeh Paella with Clams and Almond Aioli
By LRay
Bon Appetit, January 2015, page 91
- Almond Aioli
- 1/2 cup slivered almonds
- 1 small garlic clove, finely grated
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- Kosher salt
- Paella
- 2 onions, cut into large pieces
- 2 medium carrots, peeled, cut into large pieces
- 8 garlic cloves peeled
- 1 medium-hot chile (such as a Hungarian wax pepper), stem removed
- 2 ounces dried chorizo, casing removed, coarsely chopped
- 3 tablespoons olive oil
- 1 bay leaf
- Kosher salt
- 2 cups freekeh
- 2 tablespoons tomato paste
- 12 littleneck clams, scrubbed
- 4 hot pickled peppers from a jar, thinly sliced
- 1/4 cup chopped fresh parsley
- Lemon wedges (for serving)
Buttermilk Dressing
By LRay
Don't ruin your salad by drowning it in dressing, especially the fat, sodium, and preservative-laden versions found...
- 3/4 cup low-fat buttermilk
- 1/4 cup soybean oil mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced chives
- 1 tablespoon chopped parsley
- Coarse salt and freshly ground black pepper
Sage-Crusted Pork Racks with Pear Chutney
By LRay
Southern Living DECEMBER 2013, Page 158
- RACK
- 3 cups firmly packed fresh sage leaves (about 4 [1-oz.] packages)
- 3 garlic cloves
- 7 teaspoons kosher salt, divided
- 1 1/4 cups olive or canola oil
- 2 tablespoons orange zest
- 1 1/2 teaspoons dried crushed red pepper
- 2 (3 1/2- to 4-lb.) 6-rib bone-in pork loin roasts, chine bones removed
- PEAR CHUTNEY
- 5 ripe pears, peeled and diced
- 4 tablespoons olive oil, divided
- 1 large red onion, cut into 1/2-inch slices
- 1/3 cup golden raisins
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon dried crushed red pepper
- 1/3 cup red wine vinegar
- 1/3 cup maple syrup
- 1/4 cup fresh flat-leaf parsley
- Salt and pepper to taste
Potato Salad with 7-Minute Eggs and Mustard Vinaigrette
By LRay
Bon Appetit, June 2015, Page 64
- 2 1/2 pounds new or baby Yukon Gold potatoes, scrubbed
- 4 large eggs, room temperature
- 1 teaspoon mustard seeds
- 3 tablespoons apple cider vinegar
- 2 tablespoons whole grain mustard
- 1 teaspoon honey
- 1/3 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 cup parsley leaves with tender stems
- 3 tablespoons coarsely chopped dill pickles
- 2 tablespoons chopped fresh chives
Skillet-Roasted Cauliflower with Panko
By LRay
Bon Appetit, November 2015, page 12
- 2 tablespoons pine nuts
- 2 tablespoons vegetable oil, divided
- 1/4 cup panko (Japanese breadcrumbs)
- 1 large head of cauliflower, cut into florets with some stalk attached
- Kosher salt, freshly ground pepper
- 1 garlic clove, finely grated
- 2 tablespoons unsalted butter
- 2 tablespoons thinly sliced pickled red peppers (such as Peppadew)
- 1/4 ounces Parmesan, finely grated
- 3 tablespoons finely chopped fresh mint
Powdered-Sugar Coconut Layer Cake
By LRay
Martha Stewart Living, December 2015/January 2016, Page 110
- 14 tablespoons unsalted butter, room temperature, plus more for pans
- 4 1/2 cups sifted cake flour (not self-rising), plus more for pans
- 1 tablespoon plus 1 teaspoon baking powder
- 1 1/2 teaspoons coarse salt
- 1/4 cup coconut oil, room temperature
- 3 1/2 cups confectioners' sugar
- 9 large egg whites, room temperature, lightly beaten
- 1 tablespoon pure vanilla extract
- 1 can (13.5 ounces) unsweetened coconut milk
- 3/4 cup sweetened shredded coconut
- 5 1/2 cups Basic Buttercream
Coconut Cake with Berries and Cream
By LRay
A riff on tres leches, this coconutj-spiked sponge cake is soaked in condnesed milk, heavy cream, and - in place of...
- 1 stick unsalted butter, melted and cooled, plus more for pans
- 6 large eggs, separated
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 cup sugar
- 1/3 cup flaked unsweetened coconut, toasted and finely ground
- 1 cup all-purpose flour, divided
- 2 cups heavy cream, divided
- 1 can (13.75 ounces) unsweetened coconut milk
- 1 can (14 ounces) sweetened condensed milk
- 3 cups mixed fresh berries (about 12 ounces), for serving
Poached Cod with Tomato and Saffron
By LRay
Bon Appetite, January 2014, page 74
- 2 tablespoons olive oil
- 2 cloves garlic thinly sliced
- 1 teaspoon Aleppo pepper or 1/2 crushed red pepper flakes
- 1 14.5-oz. can whole peeled tomatoes, drained
- 1/4 cup dry white wine
- 2 bay leaves
- pinch of saffron threads
- Kosher salt and freshly ground black pepper
- 45-oz. skinless cod fillets
Lamb Pita Pockets
By LRay
Southern Living, March 2014, page 117
- 2 1/2 cups diced cooked lamb
- 1 tablespoon olive oil
- 1 1/2 cups chopped romaine lettuce
- 1/4 cup crumbled feta cheese
- 2 small tomatoes, sliced
- 3 tablespoons bottled Greek dressing
- 4 whole wheat pita rounds, halved and warmed
- Yogurt Sauce
- Yogurt Sauce
- 1 cup Greek yogurt
- 1/3 cup loosely packed fresh mint leaves, finely chopped
- 1/4 cup sour cream
- 1 garlic clove, pressed
- 1 tablespoon fresh lemon juice
- 1 medium cucumber, peeled, seeded, and chopped
- 1 teaspoon kosher salt
Saffron-Rice and Potato Skillet Cake
By LRay
Martha Stewart Living, April 2015, page 85
- 2 cups basmati or jasmine rice, rinsed
- Coarse salt and freshly ground pepper
- Large pinch saffron
- 1 large egg white
- 1/4 cup dried cherries, chopped
- 1/4 cup extra-virgin olive oil
- 1 large russet potato, peeled and thinly sliced