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Recipes
Roasted Beet Salad with Blue Cheese
By LRay
Directions Preheat oven to 400 degrees
- 6 bunches baby red beets (about 20), scrubbed well and trimmed, greens reserved and washed well
- 6 bunches baby golden beets (about 20), scrubbed well and trimmed, greens reserved and washed well
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Coarse salt and freshly ground pepper
- 4 garlic cloves, thinly sliced
- 3 1/2 ounces pecans (1 cup), toasted and coarsely chopped
- 3 ounces blue cheese, crumbled (3/4 cup)
- 2 teaspoons white-wine vinegar
Taleggio-and-Roasted-Mushroom Dip
By LRay
Martha Stewart, Living, December 2015/January 2016, page 39
- 1 pound mixed mushrooms, sliced if large
- 2 tablespoons extra-virgin olive oil
- Coarse salt
- 4 ounces thinly sliced Taleggio, rind removed
- Fresh thyme, for topping
- Crostini, for serving
Coffee "S'mores" Pie
By LRay
Coffee "S'mores" Pie This sophisticated mashup of the campfire classic uses Nutella to bind the graham cracker c...
- 9 whole graham crackers, ground finely in a food processor
- 2 tablespoons heavy cream
- 2 tablespoons Nutella
- 1 ounce semisweet or bittersweet chocolate, melted
- 1 tablespoon unsalted butter, melted
Lavender Thyme Fluted Cake with Vanilla Creme Glaze
By LRay
Better Homes & Gardens, March 2015
- Ingredients
- 3 cup (375 grams) all-purpose flour
- 2 cup (380 grams) sugar
- 1 tablespoon chopped fresh thyme
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons dried lavender buds, ground*
- 1/2 teaspoon baking soda
- 1 cup coconut oil, melted
- 1 cup whole milk, at room temperature**
- 3 eggs, at room temperature**
- 1 tablespoon cider vinegar
- Creme Fraiche Glaze
- Fresh thyme leaves
- Vanilla Creme Glaze
- Ingredients
- 1 8 ounce container creme fraiche
- 5 tablespoons powdered sugar
- 1 teaspoon vanilla
- Whole milk
Omelet by Ludo Lefebvre
By LRay
Bon Appetit, April 2015, page 88
- 2 large eggs
- 2 tablespoons unsalted European-style butter (such as Plugra), room temperature, divided, plus more for serving
- Fleur de sel or other coarse sea salt
- Freshly ground white pepper
- 1 ounce Boursin Pepper Cheese
- 1 tablespoon finely chopped chives
Lump Crab Mornay
By LRay
Julia Reed, Southern Living DECEMBER 2013, page 144
- 1/2 cup butter, softened
- 1 bunch green onions, chopped
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup freshly grated Gruyère or Swiss cheese
- 2 tablespoons dry sherry
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
- 1 pound fresh jumbo lump crabmeat
- 1/2 cup chopped fresh flat-leaf parsley
- Store-bought or homemade toast points
Toasted S'mores Pie
By LRay
Martha Stewart Living, June 2016, page 102
- 12 graham crackers (each 3 by 5 inches), broken into pieces
- 5 tablespoons unsalted butter, melted, plus more for baking sheets
- 1/4 cup sugar
- Coarse salt
- 8 ounces bittersweet chocolate (70 percent cacao), chopped (1 1/2 cups)
- 1 cup heavy cream
- 3 cups mini marshmallows (3 1/2 ounces), plus 1/2 cup for serving (optional)
- Flaky sea salt, such as Maldon
Welsh Cawl
By LRay
Cabrini's Celtic Kitchen 2015
- 1 medium turnip, peeled and cut into 1-inch cubes
- 4 large carrots, peeled and thickly sliced
- 4 leeks, cleaned and sliced
- 1 lb. potatoes, peeled and quartered
- 1 lb. brisket or beef
- 1 lb. piece of smoked bacon, cut in to 1-inch cubes
- 1 bay leaf
- 1 sprig of fresh thyme
- Salt and freshly ground pepper
Pumpkin Bars with Marcona Almonds
By LRay
Better Homes and Gardens, November 2014, page 133
- 1/2 cup unsalted butter, melted and cooled
- 1 cup packed dark brown sugar
- 1 egg
- 2 teaspoons vanilla
- 1 cup canned pumpkin
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups roasted and salted marcona almonds, coarsely chopped
- Sweetened whipped cream (optional)
Blue Crab Beignets
By LRay
Recipes & Menus | recipes Blue Crab Beignets Using the best and freshest crabmeat you can get your hands on makes...
- 1/2 small shallot, finely chopped
- 6 ounces fresh blue or other lump crabmeat, picked over
- 1/3 cup mascarpone
- 1 tablespoon finely chopped fresh chives
- Kosher salt