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Recipes
Chocolate-Raspberry Cake
By LRay
Martha Stewart Living, February 2016, page 94
- CAKE
- Vegetable-oil cooking spray
- 1 1/2 cups all-purpose flour
- 1/4 cup Dutch-process cocoa powder
- 3/4 teaspoon baking soda
- 1 teaspoon coarse salt
- 1 1/2 sticks unsalted butter, room temperature
- 1 1/4 cups sugar
- 3 large eggs, room temperature
- 1 tablespoon raspberry liqueur, such as Chambord or framboise (optional)
- 1 cup buttermilk, room temperature
- 4 ounces bittersweet chocolate (61 percent cacao), melted and cooled
- 4 packages (6 ounces each) fresh raspberries (a scant 6 cups)
- 3/4 cup plus 2 tablespoons sugar
- Pinch of coarse salt
- 2 teaspoons fresh lemon juice
- Chocolate Frosting for Chocolate-Raspberry Cake
- 2 1/4 cups confectioners' sugar, sifted
- 1/4 cup Dutch-process cocoa powder
- Pinch of coarse salt
- 6 ounces cream cheese, room temperature
- 1 1/2 sticks unsalted butter, room temperature
- 9 ounces bittersweet chocolate (61 percent cacao), melted and cooled
- 3/4 cup creme fraiche or sour cream
Rice Empress
By LRay
Serves 4-6 Prepare 1 day ahead so that it will have time to set
- 1/2 Cup Rice
- 3 Cups Cold Water
- 2 1/2 Cups Hot Milk
- 1/2 cup Sugar
- 1 Teaspoon Vanilla
- 2 Egg Yolks, beaten
- 1 Envelope Plain Gelatin
- 1/4 Cup Cold Water
- 1/4 Cup Boiling Water
- 1/4 Cup Chopped Glacé Fruits
- 2 Tablespoons "Cognac or Grand Marnier
- 1/2 Cup Whipping Cream
Artichoke and Feta Tarts
By LRay
Recipes & Menus | recipes Artichoke and Feta Tarts This recipe gives you yet another excuse to keep a package of ...
- 1/3 cup heavy cream
- 4 ounces feta, divided
- Kosher salt, freshly ground pepper
- 1 14-ounce (1 sheet) or 17.3-ounce (2 sheets) package frozen puff pastry, thawed
- All-purpose flour (for work surface)
- 2 4-ounce jars marinated artichoke hearts, drained, halved
- 2 tablespoons olive oil
- 1 large egg, beaten to blend
Bubbling Butter Beans
By LRay
Bubbling Butter Beans We love the flavor and texture of dried beans, but you can make this recipe with three 15-oun...
- Feans:
- 1 pound dried butter beans (large lima beans), soaked overnight, drained
- 3 tablespoons olive oil
- 1/2 pound sliced bacon, cut crosswise 1/4-inch thick
- 1 shallot, chopped
- 4 garlic cloves, sliced
- 2 cups low-sodium chicken broth
- 1 15-ounce can diced tomatoes, drained
- Kosher salt, freshly ground pepper
- Herb Dressing:
- 1/2 cup(packed) fresh basil leaves
- 1/2 cuppacked) fresh flat-leaf parsley leaves
- 1 teaspoonfinely grated lemon zest
- 1/2 teaspooncrushed red pepper flakes (optional)
- 1/2 cupextra-virgin olive oil
- 1 tablespoonfresh lemon juice
- Kosher salt, freshly ground pepper
Ballycotton Fish Chowder
By LRay
Printed in THE WEEK March 29, 2013
- Extra-virgin olive oil
- 6 oz bacon, cut into 1/3-inch dice
- 1 large onion, chopped
- 3 ,4 lb Yukon Gold or russet potatoes, peeled and cut into 1/3-inch cubes
- 4 cups chicken stock
- 3 cups milk
- Pinch of cayenne pepper
- 1 lb skinless mixed fish fillets, such as salmon, haddock, or cod, cut into chunks
- 6 oz smoked fish, cut into 3,4-inch pieces
- 2 tbsp each chopped chives and parsley
Fresh Raspberry Bars
By LRay
nutrition facts Calories209Total Fat (g)12Saturated Fat (g)7, Monounsaturated Fat (g)3, Polyunsaturated Fat (g)
- Ingredients
- 1 cup unsalted butter (2 sticks) cut into 1-inch chunks
- 1/4 cup packed light brown sugar
- 1/2 tsp. kosher salt
- 2 cups unbleached all-purpose flour
- Softened butter (for brushing sides of foil)
- 3/4 cup seedless raspberry jam or preserves
- 1 pint (2 cups) fresh raspberries
- 1/2 of an 8-oz. pkg. cream cheese, softened
- 4 oz. goat cheese (chévre) or 4 oz. cream cheese
- 1/2 cup granulated sugar
- 1 Tbsp. unbleached all-purpose flour
- 1 large egg
- 1 large egg yolk
- 2 Tbsp. finely shredded lemon peel (zest)
- 2 Tbsp. freshly squeezed lemon juice
- 1/2 tsp. pure vanilla
- Powdered sugar
Irish chocolate Potato Cake
By LRay
From the cookbook " Out of Old Nova Scotia Kitchens"
- 1 cup Butter
- 2 cups sugar
- 4 eggs
- 3 ounces unsweetened chocolate, melted
- 1 cup cold mashed potatoes
- 1 cup sour milk
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
Haricots Verts and Freekeh with Minty Tahini Dressing
By LRay
Bon Appetit, August 2014, page 93
- 1/4 cup cracked or uncracked freekeh, rinsed
- Kosher salt
- 1 pound haricots verts, trimmed
- 1 small garlic clove, finely grated
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons tahini
- 1/2 teaspoon dried mint
- 1/2 teaspoon pure maple syrup
- 1/4 cup coarsely chopped walnuts
- 1/4 cup fresh cilantro leaves with tender stems
- 1/4 cup fresh dill sprigs
- 1/4 cup fresh flat-leaf parsley leaves with tender stems
- 1/4 teaspoon Aleppo pepper or crushed red pepper flakes
Egg-and-Caviar Dip
By LRay
Southern Living, December 2014, page 120
- 12 hard-cooked eggs, chopped (about 4 1/2 cups)
- 1/2 cup creme fraiche
- 3 tablespoons minced fresh chives
- 1/2 teaspoon coarse salt
- 1/2 teaspoon Dijon mustard
- 6 ounces trout roe (available at specialty-food stores)
Soybean Salad with Walnut Pesto, Tomatoes, and Buttermilk Dressing
By LRay
The Local Palate, April 2015, Page 99
- Walnut Pesto
- 4 ounces toasted walnuts
- 2 garlic cloves, minced
- 3 ounces finely grated Parmesan cheese
- 4 ounces extra virgin olive oil
- Salt
- Chili flakes to taste
- Buttermilk Dressing
- 1 teaspoon Dijon mustard
- 1 cup olive oil
- 1/2 cup red wine vinegar
- 1 large egg yolk
- 1/4 cup buttermilk
- 1 teaspoon fresh thyme
- 6 medium basil leaves
- Salt and black pepper
- 1 pound shelled soybeans
- 1 vine-ripe tomato, cut into 1-inch cubes
- 1 ounce finely grated Parmesan cheese