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Recipes
Butter-Basted Halibut Steaks with Capers
By LRay
Bon Appetit, January 2014, page 75
- 2 14–16-oz. bone-in halibut steaks (1”–1 1/4” thick)
- Kosher salt and coarsely ground black pepper
- 2 tablespoons vegetable oil
- 1/4 cup(1/2 stick) unsalted butter
- 4 sprigs thyme
- 2 cloves garlic peeled, crushed
- 3 tablespoons drained capers
The Ultimate Classic Collards
By LRay
Southern Living, February 2015, page 1116
- 3 (1-lb.) packages fresh collard greens
- 12 smoked bacon slices, chopped
- 2 medium-size yellow onions, chopped
- 3 garlic cloves, minced
- 3 cups reduced-sodium chicken broth
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 1 (12- to 16-oz.) smoked ham hock
- Kosher salt
- Freshly ground black pepper
Sardine Toasts with Tomato Mayonnaise and Fennel
By LRay
Bon Appetit, May 2016, page 111
- 1 1/2 pounds plum tomatoes (about 10), halved lengthwise
- 1/4 cup olive oil
- Kosher salt
- 1/2 teaspoon fenugreek seeds
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon black peppercorns
- 1/2 cup mayonnaise
- 4 3/4-inch-thick slices country-style bread
- 3 tablespoons olive oil, divided
- 1 small fennel bulb, quartered lengthwise, very thinly sliced
- 1 tablespoon coarsely chopped dill
- 1 tablespoon coarsely chopped parsley
- 1 tablespoon fresh lemon juice
- Kosher salt
- 2 4.2-ounce cans oil-packed sardines, drained, pin bones removed
- A spice mill or a mortar and pestle
Sautéed Greens with Labneh and Pine Nuts
By LRay
Bon Appetit, February 2014, page 16
- 2 tablespoons pine nuts
- 2 medium shallots, thinly sliced into rings, separated
- 1/2 cup vegetable oil
- Kosher salt
- 3 tablespoons olive oil, plus more for serving
- 2 cloves garlic finely chopped
- 1 pound hardy greens, ribs and stems removed if needed, leaves torn
- 1 teaspoon finely grated lemon zest
- 2 teaspoons fresh lemon juice
- Freshly ground black pepper
- 1/2 cup labneh (Lebanese strained yogurt) or plain Greek yogurt
Yogurt Pound Cake with Pomegranate Syrup Recipe
By LRay
Southern Living, February 2016, page 115
- 3 1/2 cups cake flour, plus more for the pan
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 cups granulated sugar, divided
- 1 1/2 teaspoons lemon zest
- 1 cup unsalted butter, softened, plus more for the pan
- 1 cup plain whole-milk Greek yogurt, at room temperature
- 6 large egg yolks
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup water
- 1/2 lemon (seeds removed)
- 6 cardamom pods
- 1 cup heavy cream
- Pomegranate Syrup Recipe
Celery Au Gratin
By LRay
Cook celery in boiling water in medium-size saucepan, 14 minutes
- 6 Cups Sliced Celery (About 2 Bunches)
- 1 Package (9 Ounces) Sharp Cheddar Cheese
- 1/2 Cup Butter (1 Stick)
- 2 Cups Coarse Soft Bread Crumbs (4 Slices)
- 2 Tablespoons Flout
- 1/2 Teaspoons Salt
- 2 Cups Milk
- 2 Tablespoons Grated Parmesan Cheese
Key Lime Icebox Cake
By LRay
Mary Allen Perry, Southern Living AUGUST 2013, page 144
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/8 teaspoon kosher salt
- 4 large egg yolks
- 2 cups half-and-half
- 3 tablespoons butter
- 2 tablespoons Key lime zest*
- 1/2 cup fresh Key lime juice*
- 45 graham cracker squares
- 1 cup whipping cream
- 1/4 cup powdered sugar
Cabbage and Asian Pear Slaw
By LRay
Bon Appetit, March 2014, page 22
- 1/2 cup buttermilk
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon chopped fresh chives, plus more
- 1/2 teaspoon poppy seeds, plus more
- Kosher salt and freshly ground black pepper
- 1/2 small green cabbage, shredded
- 1 Asian pear, julienned
- 1/4 small red onion, thinly sliced
Fresh Herb Falafel
By LRay
Bon Appetit, October 3015, page 46
- 8 ounces dried chickpeas, soaked overnight, drained
- 1/2 onion, coarsely chopped
- 1 jalapeño, coarsely chopped
- 1 garlic clove, crushed
- 3/4 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley
- 3 tablespoons chickpea flour
- 2 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cumin
- Vegetable oil (for frying; about 8 cups)
- Shredded Cabbage Salad with Pomegranate and Tomatoes
- Spiced Green Tahini Sauce
- Warm thick pita with pockets (for serving)
- A deep-fry thermometer
Sazerac
By LRay
Bon Appetit, October 2015, page 85
- 1 sugar cube
- 2 dashes Angostura bitters
- 2 dashes Peychaud’s bitters
- 1 ounce rye whiskey
- 1 ounce VSOP Cognac
- 1 teaspoon absinthe
- 3 star anise pods