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Recipes
Chocolate-Flecked Layer Cake with Milk Chocolate Frosting
By LRay
Directions Preheat oven to 350 degrees
- 1 1/2 sticks unsalted butter, softened, plus more for pans
- 2 1/4 cups all-purpose flour, plus more for pans
- 1 1/2 teaspoons baking soda
- 2 1/2 teaspoons coarse salt
- 1 cup plus 2 tablespoons granulated sugar
- 1/3 cup packed light-brown sugar
- 1 large egg yolk plus 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/2 cups sour cream
- 3/4 cup whole milk
- 8 ounces bittersweet chocolate (61 to 70 percent cacao), finely chopped
- Milk Chocolate Frosting
Milk-Chocolate Souffles
By LRay
Martha Stewart Living, December 2015/January 2016, page 32
- Unsalted butter, room temperature, for ramekins
- 6 tablespoons superfine sugar, plus more for ramekins
- 7 ounces best-quality milk chocolate, finely chopped
- 1 cup whole milk
- 1 vanilla bean, split lengthwise and seeds scraped
- Pinch of coarse salt
- 3 large egg yolks, room temperature, plus 5 large egg whites, room temperature
- 1/4 cup all-purpose flour
- Pinch of cream of tartar
- Sweetened whipped cream, for serving (optional)
Shrimp and Hearts of Palm Rémoulade
By LRay
Shrimp and Hearts of Palm Rémoulade Gently poach shrimp, then marinate them in the rémoulade for at least 2 hou...
- 1/2 cup loosely packed flat-leaf parsley leaves
- 1 celery stalk, coarsely chopped
- 1 small shallot, coarsely chopped
- 1 garlic clove, peeled
- 1 cup mayonnaise
- 2 tablespoons whole grain mustard
- 1 tablespoon prepared horseradish
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon paprika
- 1/2 teaspoon Worchestershire sauce
Bean and Fish Taco
By LRay
From Martha Stewart (November 2012)
- 1 Vidalia onion, thinly sliced into rings
- 2 limes, 1 juiced and 1 cut into wedges
- Coarse salt
- 1/3 cup finely chopped scallions (about 6)
- 3 tablespoons finely chopped jalapeno chiles (about 2)
- 3/4 cup finely chopped fresh cilantro, plus sprigs for serving
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
- 3/4 pound meaty fish fillets, such as mahimahi
- 2 cups cooked beans, plus 1/4 cup cooking liquid
- 8 to 12 corn tortillas, toasted briefly over an open flame and wrapped in a cloth, for serving
- 4 ounces cotija or ricotta salata cheese, crumbled (3/4 cup), for serving
- 4 radishes, thinly sliced, for serving
- 1 head romaine lettuce, trimmed and shredded (2 cups), for serving
Coconut Cake
By LRay
Cake: Measure the sifted cake flour into a bowl
- Frosting:
- 3 cups sifted cake flour (sift before measuring)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup butter, room temperature
- 1 pound powdered sugar
- 4 egg yolks, well beaten
- 1 cup milk
- 1 teaspoon vanilla
- 1 cup shredded coconut
- 4 egg whites, well beaten
- .
- 1 cup sugar
- 1/2 cup light corn syrup
- 3 tablespoons water
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla
- 1 cups grated coconut
Little Gem Salad with Lemon Cream and Hazelnuts
By LRay
Bon Appetit, April 2015, page 96
- 4 garlic cloves, smashed
- 1/2 cup heavy cream
- 1/2 teaspoon freshly ground black pepper, plus more
- Kosher salt
- 1/4 cup blanched hazelnuts
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice, divided
- 6 heads of Little Gem (about 1 pound total), cores removed, leaves separated
- 4 small carrots (about 4 ounces), scrubbed, thinly sliced lengthwise on a mandoline
- 1/2 cup mint leaves
- 1 1/2 ounces SarVecchio or Parmesan
- Flaky sea salt
FRUIT COCKTAIL CAKE with Sauce
By LRay
Cake: Sift together sugar, baking soda and flour
- CAKE:
- 1 1/2 Cup Sugar
- 2 Teaspoons Baking soda
- 2 Cups Flour
- 1 (16 oz.) can fruit cocktail, with juice
- 2 eggs
- 1 Teaspoon Vanilla
- 1 Cup Chopped pecans, optional
- SAUCE:
- 1 Stick Butter
- 1 1/2 Cups Sugar
- 1 Cup Condensed milk
- 1 Teaspoon Vanilla
- 3 1/2 oz. shredded coconut (Optional)
Three-Greens Soup with Spinach Gremolata
By LRay
Three-Greens Soup with Spinach Gremolata To save yourself some chopping, look for bags of mixed, pre-cut braising g...
- 2 tablespoons extra-virgin olive oil, divided
- 1 small onion (about 7 oz.), thinly sliced
- Kosher salt and freshly ground black pepper
- 4 garlic cloves, 3 thinly sliced, 1 finely grated
- 4 cups low-salt chicken broth
- 1 pound Yukon Gold potatoes, cut into 1/2" pieces
- 1/2 bunch collard greens (8 oz.), center ribs and stems removed, chopped (about 2 cups)
- 1 bunch Swiss chard (12 oz.), center ribs and stems removed, coarsely chopped (about 8 cups)
- 1 5-ounce bag packaged spinach (not baby), stems removed (about 4 cups), divided
- 2 teaspoon (or more) fresh lemon juice
- 2 teaspoons finely grated lemon zest
- 1 tablespoon toasted pine nuts
Maple Panna Cotta
By LRay
Better Homes & Gardens, November 2014, page 122
- 2 cups maple syrup
- 6 cups half-and-half or light cream
- 4 teaspoons unflavored gelatin
- 1 teaspoon pure vanilla
- 1/2 teaspoon salt
- 2 cups whipping cream
- 1/4 cup maple or granulated sugar
- Fresh currants (optional)
Oyster Chowder with Saffron Crème and Homemade Oyster Crackers
By LRay
by Chris Hastings, Hot and Hot Fish Club of Birmingham, Alabama
- For Saffron Cream
- 1/4 cup white wine
- Pinch saffron threads
- 1 cup crème fraîche
- 1/4 teaspoon kosher salt
- Pinch freshly ground black pepper
- For Homemade Oyster Crackers
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup unsalted butter, diced and well chilled
- 4 tablespoons (about 1/4 cup ice-cold water
- All-purpose flour, for dusting
- 1 large egg, lightly beaten
- Kosher salt to taste
- For Chowder
- 1/4 cup peanut oil
- 1/4 cup finely diced bacon
- 6 tablespoons all-purpose flour
- 1 cup finely diced onion
- 1 cup finely diced carrots
- 1 cup finely diced celery
- 1 cup finely diced leeks
- 1 tablespoon chopped thyme
- 4 cups clam juice or fish stock
- 2 cups heavy cream
- 1 1/2 cups finely diced potatoes
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 pints shucked oysters and their liquor
- Saffron cream (recipe above)
- 2 tablespoons chopped fresh chives, for garnish
- Homemade oyster crackers (recipe above)