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Recipes
Lemon Olive Oil Cake with Lemon Cream
By LRay
Better Homes and Gardens, March 2015
- 2 eggs
- 1 cup (189 grams) sugar
- 2 cup (250 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2/3 cup olive oil
- 4 teaspoons finely shredded lemon peel
- 1/2 cup lemon juice
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- Lemon Cream
- Ingredients
- 1 cup ice-cold whipping cream
- 2 tablespoons powdered sugar
- 1 tablespoon finely shredded lemon peel
- 2 teaspoons lemon juice
Treebeards' Jalapeno Cornbread
By LRay
Creamed corn and Cheddar cheese make this cornbread moist and a few jalapeno peppers give it a kick
- 5 2/3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 5 cups grated Cheddar cheese
- 5 cups yellow corn meal
- 1 1/2 cups creamed corn
- 1/2 cup chopped onion
- 1/2 cup chopped jalapeno peppers
- 6 tablespoons sugar
- 2 eggs, beaten
- 2 1/2 cups milk
Raspberry Cream Pie
By LRay
Martha Stewart Living, September 2014, page 112
- CRUST
- 12 graham crackers, finely ground (about 1 1/2 cups)
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 teaspoon coarse salt
- FILING
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 3/4 teaspoon coarse salt
- 2 3/4 cups whole milk
- 1 vanilla bean, split and scraped
- 3 tablespoons unsalted butter, room temperature, cut into pieces
- 3 cups raspberries (about 12 ounces)
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
Irish Pub Salad with Dubliner Cheese
By LRay
This is a salad with some substance
- Dressing:
- 1/3 cup vegetable oil
- 3 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon chopped fresh tarragon, optional
- Salt and pepper
- Salad:
- 8 large butter lettuce leaves, rinsed and crisped
- 6 to 8 oz Kerrygold Dubliner Cheese, sliced
- 2 or 3 large hard-cooked eggs, peeled and cut in wedges
- 1 1/2 cups thinly sliced English cucumber
- 1 can (15 oz) sliced pickled beets, drained; or fresh-cooked beets
Aniseed-Almond Meringues
By LRay
Bon Appetit, September 2014, page 151
- INGREDIENTS
- 1 tablespoon aniseed, plus more
- 4 large egg whites
- 2/3 cup granulated sugar
- 3/4 cup powdered sugar
- 1/2 cup sliced skin-on almonds
Chicken-fried Steak with Pepper Gravy, Tomato Confit, and Bacon Balsamic Reduction
By LRay
The Local Palate, September 2015, Page 113
- Chicken-Fried Steak
- 6 3-ounce strip steaks, trimmed and pounded to 1/4-inch thick
- 3 garlic cloves, minced
- 8 basil leaves, finely chopped
- Salt and pepper
- 2 cups buttermilk
- 4 cups plus 3/4 cup flour, separated
- 1 tablespoon salt
- 3 tablespoons black pepper, separated
- 1 cup canola oil
- 2 tablespoons butter
- 2 cups chicken stock or broth
- 1 cup milk
- Bacon and Balsamic
- Reduction
- 2 tablespoons canola oil
- 2 tablespoons shallots, diced small
- 1 tablespoon garlic, minced
- 1 cup bacon, chopped
- 2 cups balsamic vinegar
- 1 cup 12 year aged balsamic vinegar
- 2 quarts 70/30 blended oil
- 1 pint Arlotta’s Lemon Infused Olive Oil
- Kosher salt
- White pepper
- Tomato Confit
- 1 quart cherry tomatoes
- 1/4 cup bacon and balsamic reduction (recipe follows)
- 2 tablespoons garlic, minced
- 1/4 cup blended oil
- 1 ounce lemon oil
- 1 cup basil packed, leaves only, chopped
- Salt and pepper
Spicy Charred Octopus
By LRay
Bon Appetit, January 2015, page 13
- Chili Sauce
- 2 garlic cloves
- 1 1” piece ginger, peeled
- 1 red Thai chile
- 1/2 cup hot chili paste
- 2 tablespoons fish sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon gochugaru (Korean red pepper powder)
- 1 tablespoon unseasoned rice vinegar
- Octopus And Assembly
- 6 tablespoons olive oil, divided, plus more for drizzling
- 1 medium onion, chopped
- 1 carrot, peeled, chopped
- 1 celery stalk, chopped
- 2 teaspoons coriander seeds
- 2 teaspoons hot smoked Spanish paprika
- 1 750-ml bottle Cabernet Sauvignon
- 1/2 cup red wine vinegar
- Kosher salt and freshly ground black pepper
- 1 5–6-lb. octopus, cleaned, head and beak removed
- 2 tablespoons unsalted butter
- 1 cup torn fresh tender herbs (such as basil, mint, and/or cilantro)
- 1 tablespoon fresh lime juice
- 1/2 cup plain whole-milk Greek yogurt
- Ingredient Info
- Gochugaru can be found in Korean markets.
Avocado-Key Lime Pie Ice Cream
By LRay
Southern Living JUNE 2013, Page 127
- 1 (8-oz.) package cream cheese, softened to room temperature
- 1 1/2 medium-size ripe avocados, chopped
- 1 1/2 cups half and half
- 3/4 cup sugar
- 1/2 cup whole buttermilk
- 1 teaspoon Key lime zest
- 1/4 cup fresh Key lime juice
- 1 1/2 teaspoons vanilla bean paste*
- 1/8 teaspoon salt
- 3/4 cup coarsely crumbled graham crackers
Plum Tarts with Honey and Black Pepper
By LRay
Bon Appetit, July 2014, page 36
- 1 sheet frozen puff pastry (one 14-oz. package or half of 17.3-oz. package), thawed according to package directions
- 1 poundred plums, apricots, or peaches, pitted, cut into 1/2” wedges
- 1/4 cup sugar
- Freshly ground black pepper
- 1 tablespoon honey
- Flaky sea salt (such as Maldon)
Pan-Seared Thick-Cut Pork Chops
By LRay
Thick pork chops may boast a juicy interior or a nicely caramelized exterior—but rarely both
- Pan-Seared Thick-Cut Pork Chops
- 4 4
- bone-in rib loin pork chops, 1 1/2 inches thick (about 12 ounces each) (see note)
- Kosher salt and ground black pepper, (see note)
- 1 - 2 1 - 2
- tablespoons vegetable oil
- Garlic and Thyme Sauce
- 1 1
- large shallot, minced (about 4 tablespoons)
- 2 2
- medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
- 3/4 3/4
- cup low-sodium chicken broth
- 1/2 1/2
- cup dry white wine
- 1 1
- teaspoon minced fresh thyme leaves
- 1/4 1/4
- teaspoon white wine vinegar
- 3 3
- tablespoons unsalted butter, chilled and cut into 3 pieces
- Table salt and ground black pepper