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Recipes
Roasted Baby Beets and Farro on Honeyed Ricotta with Walnuts
By LRay
The Local Palate, October 2013, page 46
- Toasted farro (recipe follows)
- 1 tablespoon orange juice
- 1 teaspoon extra virgin olive oil
- 1 teaspoon white balsamic vinegar
- 2 teaspoons chopped mint
- Honeyed ricotta (recipe follows)
- 3/4 cup roasted baby beets
- Toasted walnuts
- 2 baby candy-striped beets, sliced thinly, for garnish
- Mizuna greens for garnish
- FOR HONEYED RICOTTA
- 4 ounces ricotta
- 1 teaspoon heavy cream
- 1 teaspoon honey
- Salt and black pepper
Chickpea, Barley, and Feta Salad
By LRay
Bon Appetit, July 2014, page 32
- 8 oz. green beans, halved crosswise
- Kosher salt
- 1 cup pearled, hulled, or hull-less barley
- 1 teaspoon olive oil
- 1/4 cup raw sunflower seeds
- 1 15.5-oz. can chickpeas, rinsed
- 4 oz. feta, crumbled
- 2 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice
- Toasted Spice Vinaigrette (see separate recipe)
Porchetta
By LRay
Cooks Illustrated, November/December 2016, page 8 As a substitute for the traditional whole pig, we opt for easy-t...
- 3 tablespoons fennel seeds
- 1/2 cup fresh rosemary leaves (2 bunches)
- 1/4 cup fresh thyme leaves (2 bunches)
- 12 garlic cloves, peeled
- Kosher salt and pepper
- 1/2 cup extra-virgin olive oil
- 1 (5- to 6-pound) boneless pork butt roast, trimmed
- 1/4 teaspoon baking soda
One Hour Broiled Chicken & Pan Sauce
By LRay
Broasted chicken in one hour served with a sauce made from the pan drippings
- 1 (4-pound) whole chicken, giblets discarded
- 1 1/2 teaspoons vegetable oil
- Kosher salt and pepper
- 4 sprigs fresh thyme
- 1 garlic clove, peeled and crushed
- Lemon wedges
Curried Meatballs
By LRay
Bon Appetit, January 2016, page 32
- Olive oil
- 6 scallions, cut into 1-inch pieces
- 2 jalapeños, seeds removed if desired
- 6 garlic cloves
- 1 1-inch piece ginger, peeled, chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 2 pounds ground beef (20% fat)
- 1 large egg, beaten to blend
- 3 tablespoons plain yogurt
- 2 teaspoons kosher salt
- 1/4 cup olive oil
- 4 medium onions, chopped
- 10 garlic cloves, crushed
- 1 1 1/2-inch piece ginger, peeled, chopped
- 3 dried chiles de árbol
- 4 teaspoons curry powder
- 4 teaspoons ground cumin
- 4 teaspoons ground turmeric
- 3 tablespoons ground coriander
- 1 teaspoon black peppercorns
- 1 14.5-ounce can crushed tomatoes
- 1 bay leaf
- 1 tablespoon kosher salt, plus more
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon cayenne pepper
- Cilantro leaves with tender stems (for serving)
St. James' Cake - Tarta de Santiago
By LRay
Cabrini's Celtic Kitchen 2015
- 2 2/3 c. ground almonds
- 3/4 cup flour
- 1 1/4 cup sugar
- 4 eggs
- 8 tbsps. butter, at room temperature
- 1/2 tsp baking powder
- 1/2 cup water
- zest of 1 lemon
- icing sugar to decorate
Chicken Liver Mousse
By LRay
Martha Stewart Living
- 1/2 cup (1 stick) unsalted butter
- 1 pound fresh chicken livers, trimmed and patted dry
- Coarse salt and freshly ground black pepper
- 5 shallots, sliced
- 2 ripe Bartlett pears, cored and chopped
- 3 large fresh thyme sprigs, plus more for garnish
- 3 whole cloves
- 2 sticks cinnamon
- 1 tablespoon light-brown sugar
- 1/4 cup pear brandy
- 3 tablespoons heavy cream
- 2 tablespoons aged balsamic vinegar or Balsamic Syrup
- 3/4 teaspoon freshly grated nutmeg
- Clarified Butter, melted
- Maldon sea salt, for serving
- Red Onion and Golden Raisin Jam, for serving
- Toasts or fruit and nut bread slices, for serving
Stuffed Shells
By LRay
directions 1. Preheat oven to 350°F
- 12 oz. dried jumbo pasta shells (about 35 shells)
- 3 Tbsp. extra virgin olive oil
- 1 1/2 lb. lean ground beef
- 2 cloves garlic, peeled and crushed
- Salt
- Freshly ground pepper
- 2 28-oz. cans San Marzano® tomatoes or whole tomatoes
- 1 15-oz. carton whole-milk ricotta cheese
- 1 1/3 cups grated or finely shredded Parmigiano-Reggiano cheese
Stone Crab Cocktail
By LRay
It's 5'o clock everywhere with this stone crab cocktail! Better than any drink, munch on this seafood masterpiece a
- 4 pounds cooked stone crab claws
- 1 shallot, minced
- 3 tablespoons orange juice
- Juice of 1 lemon
- 4 tablespoons extra virgin olive oil (California preferred)
- Pinch salt
- Several grinds black pepper
- 12 cherry tomatoes (sunburst, sun gold ,black cherry), halved
- Orange segments from 2 oranges
- 1 ounce micro basil or 6 large green or purple basil leaves, cut into fine ribbons
Slow-Cooked Salmon with Turnips and Swiss Chard
By LRay
Bon Appetit, June 2014, page 798
- 4 6-oz. pieces skinless salmon fillet
- 4 tablespoons olive oil, divided
- 1 teaspoon finely grated lemon zest
- Kosher salt
- 4 garlic cloves, peeled, smashed
- 1 1/2 pound small turnips, scrubbed, halved, quartered if large
- Freshly ground black pepper
- 2 bunches Swiss chard
- 1 small shallot, finely chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon fresh lime juice
- 1 teaspoon toasted sesame oil
- Toasted sesame seeds (for serving)