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Recipes
Roasted Black Bass with Orange-Flower Water
By LRay
Bon Appetit, March 2017, page 40
- 3 tablespoons olive oil, plus more
- 3/4 teaspoon finely ground saffron threads
- 1 tablespoon orange-flower water
- 1 large shallot, very finely chopped
- 2 green garlic, white and pale-green parts only, finely chopped, or 3 garlic cloves, finely grated
- 1 1/2 cups finely chopped parsley
- 3/4 cup finely chopped tarragon
- 1/2 cup finely chopped cilantro
- 1/2 cup finely chopped mint
- 1/2 teaspoon ground turmeric
- 2 serrano chiles, finely grated
- 2 teaspoons finely grated lemon zest
- Kosher salt, freshly ground pepper
- 4 1 1/2–2-pound whole black bass or branzino, cleaned, butterflied, patted dry
- 4 limes, halved
- A mortar and pestle
Baked Ricotta
By LRay
The Local Palate, June-July 2016
- 2 cups fresh whole-milk ricotta
- 1/4 cup finely grated Parmigiano-Reggiano
- 1/2 cup fresh chèvre (goat cheese)
- 1 whole egg
- 2 egg yolks
- 2 teaspoons thyme leaves, minced
- 2 tablespoons flat-leaf parsley leaves, minced
- Finely grated zest of 1 lemon
- 2 teaspoons kosher salt
- Freshly cracked black pepper
- Extra virgin olive oil
- Pickled apricots (recipe follows)
- Grilled pita bread or crackers, for serving
- Pickled Apricots
- 1 cup Champagne vinegar or cider vinegar
- 3/4 cup palm sugar
- (or 1/2 cup plus 1 tablespoon granulated sugar)
- 1 teaspoon whole pink peppercorns
- 1 teaspoon whole allspice
- 1 pinch whole coriander
- 1 pinch whole black peppercorns
- 1 fresh bay leaf
- 1 cup jumbo dried apricots (or 2 fresh apricots, quartered and sliced)
Sticky Toffee Pudding with Toffee Sauce
By LRay
Directions Cake: Preheat oven to 325 degrees
- Cake
- 6 tablespoons unsalted butter, room temperature, plus more for dish
- 1 1/2 cups all-purpose flour, plus more for dish
- 8 ounces Medjool dates, pitted and coarsely chopped (about 1 1/4 cups)
- 1 cup scalding-hot strong brewed coffee
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 3/4 cup lightly packed dark-brown sugar
- 2 large eggs, room temperature
- Sauce
- 1 stick unsalted butter
- 1 cup lightly packed dark-brown sugar
- 3/4 cup heavy cream
Seared Black Bass with Scallion-Chile Relish
By LRay
Bon Appetit, July 2015, page 53
- 4 tablespoons olive oil, divided
- 4 5–6-ounce skin-on black bass fillets
- Kosher salt and freshly ground black pepper
- 1 bunch scallions, thinly sliced
- 1 serrano chile, thinly sliced
- 2 cups cilantro leaves with tender stems
- 2 tablespoons fresh lime juice
- 1 teaspoon toasted sesame seeds
Key Lime Pie
By LRay
Southern Living October 1997 from Marion Sullivan
- 8 Large Eggs, Lightly beaten
- 2 Cups Sugar
- 2/3 Cup Key Lime Juice
- 1/4 Cup Grated Lime Rind
- Dash Salt
- 1 Cup Unsalted Butter or Margarine, Softened
- Graham Cracker Crusts
- 2 Cups Whipping Cream
- 1/4 Cup Sifted Powdered Sugar
- 2 Teaspoons Vanilla Extract
- Garnish: Lime Twists
Coconut-Key Lime Squares
By LRay
Directions Crust: Preheat oven to 400 degrees
- 6 6 1/2-inch tablespoons cold unsalted butter, cut into 1/2-inch pieces, plus more, softened, for pan
- 3/4 3/4 3/4 cup all-purpose flour
- 3 3 3 tablespoons light-brown sugar
- 1/4 1/4 teaspoon coarse salt
- 1/2 1/2 1/2 cup finely shredded desiccated unsweetened coconut
- 3 3 1/2 ounces white chocolate, coarsely chopped (about 1/2 cup)
- 3 2/3 3 2/3 1 temperature 2/3 cup granulated sugar 3 tablespoons all-purpose flour 2/3 cup fresh Key lime juice or regular lime juice 1 tablespoon confectioners' sugar, for dusting
- 3 3 3 large eggs, room temperature
- 2/3 2/3 2/3 cup granulated sugar
- 3 3 3 tablespoons all-purpose flour
- 2/3 2/3 2/3 cup fresh Key lime juice or regular lime juice
- 1 1 1 tablespoon confectioners' sugar, for dusting
Egg Cream
By LRay
Recipes & Menus | recipes Egg Cream The classic fountain drink is made with neither cream nor egg
- 1/4 cup whole milk
- 3 tablespoons chocolate syrup
- 1/4 cup seltzer
- 1 pretzel rod
Corn and Fregola with Grilled Halloumi Cheese
By LRay
Bon Appetit, July 2015, page 98
- 1 cup walnuts
- 1 cup fregola or Israeli couscous
- Kosher salt
- 4 ears of corn, husked
- 2 tablespoons plus 1/4 cup olive oil, divided
- Freshly ground black pepper
- 8 ounces Halloumi cheese, sliced lengthwise 3/4-inch thick
- 3 scallions, thinly sliced
- 1/2 cup coarsely chopped fresh parsley
- 1/4 cup basil leaves
- 1/4 cup mint leaves
- 2 tablespoons fresh lemon juice
- 2 tablespoons (or more) white wine vinegar
- Halloumi cheese can be found at Greek markets, natural foods and specialty foods stores, and some supermarkets.
Berry and Tarragon Pavlova
By LRay
Recipes & Menus | recipes Berry and Tarragon Pavlova "I like unsweetened whipped cream on top," van Boven says, "...
- 3 large egg whites
- 1/2 teaspoon cornstarch
- 1/8 teaspoon cream of tartar
- 1/2 cup plus 1/3 cup sugar
- 1 teaspoon fennel seeds, lightly crushed
- 12 ounces fresh strawberries, hulled, halved or quartered if large (about 3 cups)
- 6 ounces fresh raspberries (about 2 cups)
- 1 teaspoon finely grated lemon zest
- 1 teaspoon fresh lemon juice
- 3/4 cup chilled heavy cream
- 3/4 cup mascarpone
- 2 tablespoons fresh tarragon leaves
Grilled Corn-and-Butter Bean Salad
By LRay
Southern Living JULY 2012
- 1 (16-oz.) package frozen butter beans*
- 4 ears fresh corn, husks removed
- 1 large red onion, cut into thick slices
- 1 large red bell pepper, cut into thick rings
- 3/4 cup mayonnaise
- 3 tablespoons chopped fresh basil
- 1 garlic clove, pressed
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon freshly ground pepper
- 1 cup halved grape tomatoes