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Recipes
Grilled Kale Salad with Ricotta and Plums
By LRay
Recipes & Menus | recipes Grilled Kale Salad with Ricotta and Plums Quickly grilling kale makes it crispy
- 4 tablespoons extra-virgin olive oil, divided
- 3 tablespoons balsamic vinegar
- 2 teaspoons chopped fresh thyme
- 1 teaspoon honey
- Kosher salt, freshly ground pepper
- 4 medium plums, halved, pitted, thinly sliced
- 12 large or 16 small curly kale leaves
- 3/4 cup fresh ricotta
Melon and Cucumber Salad
By LRay
Martha Stewart, Living, June/July 2016, page 92
- 1/2 each golden watermelon, cantaloupe, canary melon, and Honey Kiss or Sugar Kiss melon, peeled, seeded, and cut into 1/4-inch slices
- 1/2 English cucumber, peeled and thinly sliced
- Flaky sea salt, such as Maldon, and freshly ground pepper
- Extra-virgin olive oil
- Fresh mint leaves, for serving
Carrot-Coconut Soup
By LRay
Thai-style chili sauce is available at Asian markets and in the Asian foods section of some supermarkets
- 1/4 cup(1/2 stick) unsalted butter
- 1 pound carrots, peeled, chopped
- 1 medium onion, chopped
- Kosher salt and freshly ground black pepper
- 2 cups low-sodium chicken broth
- 13.5-oz. can unsweetened coconut milk
- 2 tablespoons Thai-style chili sauce plus more for serving
- Fresh cilantro leaves (for serving)
LEMONY WHITE-BEAN HUMMUS
By LRay
Directions Puree beans, tahini, lemon juice, oil, and garlic in a food processor until smooth, adding reserved b...
- 1 can (15 ounces) white beans, such as cannellini, drained, 2 tablespoons liquid reserved
- 1/4 cup tahini
- 1/3 cup fresh lemon juice (from 2 lemons)
- 2 tablespoons extra-virgin olive oil
- 1 small garlic clove
- Coarse salt
Warm Cauliflower and Herbed Barley Salad
By LRay
Recipes & Menus | recipes Warm Cauliflower and Herbed Barley Salad We're seeing gigante beans everywhere
- 1/2 cup pearled barley
- Kosher salt
- 1 tablespoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 6 tablespoons olive oil, divided
- Freshly ground black pepper
- 1 head cauliflower, cut into florets
- 1 15-ounce can gigante, corona, or butter beans, rinsed
- 1/2 cup flat-leaf parsley leaves, divided
- 2 tablespoons fresh tarragon leaves, divided
Sautéed Radishes with Bacon
By LRay
Bon Appetit, May 2014, page 28
- 2 o z. chopped slab bacon
- 3/4 poundred radishes, halved (quartered if large)
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon sugar
- 1/4 cup fresh flat-leaf parsley leaves
- Kosher salt and freshly ground black pepper
Old-Fashioned Giblet-Egg Gravy
By LRay
James Farmer, Southern Living NOVEMBER 2013, page 79
- 3 tablespoons butter
- 1 medium-size yellow onion, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 3 cups organic chicken broth
- Giblets and neck from 1 turkey, finely chopped*
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 to 3 Tbsp. dry sherry
- 1 large hard-cooked egg, peeled and sliced
Haroset-Stuffed Hens with Gravy and Sweet Potatoes
By LRay
Martha Stewart Living, April 2015, Page 48
- HENS
- Extra-virgin olive oil, for drizzling and for hens
- 4 Cornish game hens (1 1/2 to 2 pounds each), room temperature, patted dry
- Coarse salt and freshly ground pepper
- 2 Granny Smith apples, cored and coarsely chopped
- 2 matzo sheets, broken into pieces
- 3/4 cup walnuts, toasted and coarsely chopped
- 1/2 cup raisins
- 3/4 teaspoon ground cinnamon
- 1/3 cup kosher-for-Passover sweet wine, such as Manischewitz
- GRAVY
- 1 3/4 cups low-sodium chicken broth
- 1 tablespoon potato starch
Double Chocolate Tart with Black Pepper Ice Cream
By LRay
Recipes & Menus | recipes Double Chocolate Tart with Black Pepper Ice Cream Lauren Fortgang, the pastry chef at L...
- 2 cups heavy cream
- 2 cups whole milk
- 1 cup sugar, divided
- 1 teaspoon kosher salt
- 9 large egg yolks
- 1 tablespoon freshly ground black pepper
Espresso Shortbread Cookies
By LRay
Sara Foster, Southern Living DECEMBER 2013, page 154
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup chocolate-covered espresso beans, chopped
- 1 tablespoon finely ground espresso beans
- Wax paper
- 1/2 cup Demerara or turbinado sugar, divided