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Recipes
Winter Squash and Short-Rib Enchiladas
By LRay
Bon Appetit, February 2016, page 38
- 1 teaspoon coriander seeds
- 2 tablespoons cumin seeds
- 7 guajillo chiles, seeds removed
- 2 ancho chiles, seeds removed
- 5 morita chiles
- 4 1/2 cups homemade chicken stock or low-sodium chicken broth, divided
- 8 garlic cloves, peeled
- 2 tablespoons tomato paste
- 1 teaspoon crushed Mexican or Italian oregano
- 1 medium red kuri squash or sugar pumpkin, halved, seeds removed
- 1 tablespoon vegetable oil
- 3 pounds English-style bone-in beef short ribs
- Kosher salt
- 2 bay leaves
- 1 cup vegetable oil
- 8 6-inch white corn tortillas
- 8 ounces Oaxaca cheese or salted fresh mozzarella, grated
- 1/2 cup unsalted, roasted pumpkin seeds (pepitas), coarsely chopped
- 1/3 cup coarsely chopped marjoram or oregano
- 2 tablespoons coarsely chopped mint
- Kosher salt
- 1/2 onion, thinly sliced
- Lime wedges (for serving)
- A spice mill or a mortar and pestle
Beef-and-Root-Vegetable Shepherd's Pie
By LRay
Directions Stew: Preheat oven to 300 degrees with rack in lowest position
- 4 4 1-inch pounds beef chuck, cut into 1-inch pieces
- Coarse salt and freshly ground pepper
- 3 3 3 tablespoons all-purpose flour
- 3 3 3 tablespoons extra-virgin olive oil, plus more as needed
- 1 1 1 tablespoon minced peeled fresh ginger
- 4 4 4 garlic cloves, minced
- 4 4 4 cups chicken or beef broth
- 1 1 14) cup pitted prunes (about 14)
- 1-inch 1-inch 1-inch piece cinnamon stick
- 10 10 10 whole cloves
- 4 4 strips 4 large strips orange zest
- 1/2 1/2 1/2 teaspoon whole peppercorns
- 10 10 10 ounces pearl onions (preferably red)
- 3 3 2-inch pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
- Coarse salt and freshly ground pepper
- 1 1 1-inch pound carrots, peeled, cut into 1-inch pieces
- 1 1 1-inch pound parsnips, peeled, cut into 1-inch pieces
- 1 1 1 cup whole milk
- 1 1 1 stick unsalted butter
- 1 1/4 1 1/4 1/4 cups grated aged Gouda or sharp cheddar cheese
Braised Chicken with Potatoes, Oives, and Lemon
By LRay
Directions Preheat oven to 450 degrees
- 2 1/4 pounds bone-in, skin-on chicken thighs
- Coarse salt
- 1 tablespoon extra-virgin olive oil
- 1 1/4 cups chicken stock
- 12 ounces baby fingerling potatoes or halved small potatoes
- 5 garlic cloves, smashed and peeled
- 1/2 cup green olives, such as Cerignola, pitted if desired
- 1 small lemon, washed well, cut into wedges
- 6 thyme sprigs
- 1 teaspoon cornstarch
CARAMEL BUTTERCREAM FROSTING
By LRay
After frosting the cake, you will have abouit 1 3/4 cups of buttercream left over
- 2 1/4 cups sugar, divided
- 1/2 cup water
- 1/2 cup heavy cream
- 9 large egg whites, room temperature
- 6 sticks unsalted butter, softened, divided
- 1 1/2 teaspoons pure vanilla extract
CROQUE-MONSIEUR
By LRay
Directions Preheat oven to 400 degrees with rack in bottom third
- 1 1/4 cups whole milk
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 tablespoons fresh thyme leaves, divided
- Coarse salt and freshly ground pepper
- 1 long loaf rustic bread, such as ciabatta (about 1 1/2 pounds)
- 3 tablespoons Dijon mustard
- 3/4 pound sliced ham
- 4 cups grated Gruyere cheese (about 8 ounces)
- 1 cup finely grated Parmesan cheese (1 ounce)
Coq á la Bière
By LRay
The Local Palate, February 2015, Page 56
- Ingredients
- 2 tablespoons olive oil
- 1 3-pound chicken or old rooster, cut into 8 pieces
- Salt and pepper to taste
- 4 ounces bacon, cut into bite-sized pieces
- 2 large carrots, peeled and large diced
- 1 large onions, peeled and large diced
- 2 ribs celery, large diced
- 3 tablespoons flour
- 2 cups oyster mushrooms, cleaned
- 1 large jalapeno, sliced
- 5 cloves garlic
- 3 sprigs thyme
- 2 bay leaves
- 24 ounces dark stout (Chef McHugh prefers Buried Hatchet Stout by Southern Star Brewing)
- 2 cups rich chicken stock
Confit Chicken Thigh and Andouille Sausage Cassoulet
By LRay
Bon Appetit, February 2015, page 71
- 1 1/2 pounds skin-on, bone-in chicken thighs
- Kosher salt, freshly ground pepper
- 1 head of garlic, halved crosswise
- 2 large shallots, halved
- 4 sprigs thyme
- 2 bay leaves
- 4 juniper berries
- 1 cup olive oil
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 1/2 14.5-ounce can whole peeled tomatoes
- 4 cups cooked large white beans (such as Tarbais; from 1 1/2 cups dried beans), plus 1 cup cooking liquid
- Kosher salt, freshly ground pepper
- 2 large andouille or other smoked sausages
- 1 slice thick sourdough bread
Meyer Lemon Cream with Graham Crackers and Sea Salt
By LRay
Bon Appetit, February 2014, page 41
- 3 large eggs
- 2/3 cup sugar
- 2 teaspoons finely grated Meyer or regular lemon zest
- 1/2 cup fresh Meyer or regular lemon juice
- 2 tablespoons unsalted butter, cut into pieces
- 1 1/2 cups chilled heavy cream
- 6 graham crackers, crumbled
- Flaky sea salt (such as Maldon)
Mushroom Anolotti with Corn, Tomatoes, and Arugula Pan Sauce
By LRay
Nutrition Facts (Mushroom Agnolotti with Corn, Tomatoes and Arugula Pan Sauce) Servings Per Recipe 4, Calories 566...
- 2 ears sweet corn on the cob
- 18 ounces wild mushroom agnolotti or ravioli (two 9-oz pkgs.)
- 2 tablespoons extra-virgin olive oil
- 1 small onion, thinly sliced
- 1 clove garlic, thinly sliced
- 2 medium tomatoes, cored and chopped
- 2 tablespoons unsalted butter
- 5 ounces baby arugula (6 cups)
- 2 ounces Parmigiano-Reggiano or pecorino, finely shredded
Fresh Pasta with Clams and Hot Italian Sausage
By LRay
Bon Appetit, February 2016, page 94
- 1/2 cup plus 1 tablespoon all-purpose flour, plus more
- 1/4 cup semolina flour, plus more
- 1/4 teaspoon olive oil
- 2 tablespoons olive oil
- 4 ounces hot Italian sausage, casing removed
- 2 garlic cloves, thinly sliced
- 1 pound Manila or littleneck clams, scrubbed
- 1/4 cup dry white wine
- Kosher salt
- 1 tablespoon unsalted butter
- 1 tablespoon finely chopped parsley