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Recipes
FROZEN RAIBOW CHIFFON CAKE
By LRay
Inspired by a Jell-O recipe from the 1960's, this forzen chiffon cakes gets is color not from gelatin, but from pur...
- CAKE
- VEGETABLE OIL COOKING SPRAY
- 1 1/2 Cups BLACKBERRIES (6 Ounces)
- 1 1/4 Cups BLUEBERRIES (6 Ounces)
- 1/2 Cup Plus 2 Talbespoons Fresh LEMON JUICE (From 4-5 Lemons)
- 10 Large EGG WHITES, Room Temperature
- 2 3/4 Cups Plus 1 Tablespoon SUGAR
- 3/4 Cup Plus 3 Tablespoons WATER
- 2 Ripe PAPAYAS, Peeled
- 3 KIWIFRUITS, Peeled
- 1 Cup STRAWBERRIES (6 Ounces), Hulled
- 1 1/4 Cups RASPBERRIES (6 Ounces)
- 1 Can (15 Ounces) APRICOTS IN JUICE, Drained
- SEVEN MINUTE FROSTING
- 1/2 Cup Plus 2 Tablespoons SUGAR
- 2 Tablespoons WATER
- 1 Tablespoon LIGH CORN SYRUP
- 3 Large EGG WHITES, Room Temperature
Summer Anchovy Salad
By LRay
Recipe by The Bon Appétit Test Kitchen Photograph by Zach DeSart August 2012
- Fresh Tomatoes
- Olive Oil
- Vinegar
- Hard-boiled Egg
- Capers
- Anchovy Fillets
- Flat-Leaf Parsley
Greek-Style Dogs
By LRay
Southern Living JULY 2012
- 1 (7-oz.) container 2% reduced-fat plain Greek yogurt
- 2 tablespoons light mayonnaise
- 1 tablespoon grated cucumber
- 2 teaspoons chopped fresh chives
- 1 teaspoon chopped fresh dill
- 1/2 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- Salt
- Pepper
- 4 Sausages
- Hot dog buns
- Shredded romaine lettuce
- Thinly sliced red onion
- Diced tomato and cucumber
- Bottled Greek dressing
Boiled Peanuts
By LRay
The Local Palage, August/September, page 57
- 1 1/2 cups salt, divided, plus more to taste
- 2 pounds raw peanuts in the shell
Tomato Salad with Cardamom
By LRay
Bon Appetit, August 2016, page 68
- 3 pints mixed small heirloom tomatoes, halved, quartered if large
- 1/4 cup Quick-Pickled Chiles
- 1 garlic clove, finely grated
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1/4 teaspoon ground cardamom
- Kosher salt, freshly ground pepper
- 1/4 cup cilantro leaves with tender stems
Spicy Lamb and Lentils with Herbs
By LRay
Bon Appetit, March 2015, page 37
- 1 tablespoon vegetable oil
- 1/2 pound ground lamb
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon cumin seeds
- 1 1/2 cups cooked brown or French green lentils (from 1 cup dried)
- 1/2 English hothouse cucumber, chopped
- 1/2 cup chopped fresh cilantro, plus leaves for serving
- 1/4 cup chopped fresh parsley, plus leaves for serving
- 3/4 cup plain whole-milk Greek yogurt
- Flatbread and lemon wedges (for serving)
Dashi Stracciatella
By LRay
Bon Appetit, September 2016, page 70
- Special Equipment:
- 4 6x4-inch pieces dried kombu
- 1 1.2-ounce package bonito flakes (about 3 cups)
- 1 teaspoon white or regular soy sauce
- Kosher salt
- 4 large eggs, beaten to blend
- 3 cups torn mature spinach leaves
- 1 scallion, thinly sliced
- Chili oil and lemon wedges (for serving)
- 2 layers of cheesecloth
Field Pea Cakes with Tomato Jam
By LRay
When made small, these crisp little cakes are a great appetizer or snack
- For Tomato Jam:
- Field Pea Cakes with Tomato Jam
- 2 tablespoons vegetable oil, plus more for panfrying
- 1/2 cup very finely chopped onion
- 1 garlic cloves, chopped
- 1 teaspoon premium chili powder or garam masala spice blend
- 3 cups cooked and drained field peas, divided
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups plain panko breadcrumbs, divided
- 1/2 cup instant (such as Wondra brand) or all-purpose flour
- 2 large eggs Tomato Jam, for serving
- 1 28-ounce can fire-roasted whole tomatoes
- 1/4 cup sherry vinegar
- 1/4 cup packed brown sugar
- 2 tablespoons honey
- 3 tablespoons golden raisins
- 1 teaspoon yellow mustard seed
- 1/2 teaspoon coriander seed
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garam masala spice blend
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground cayenne pepper
- 1 teaspoon kosher salt
Farro, Chickpea, Feta, and Mint Salad
By LRay
Directions Combine farro and chickpeas in a bowl
- 2 1/2 cups cooked farro, tossed with 1 tablespoon fresh lemon juice while warm
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 teaspoons finely grated lemon zest, plus 1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 3/4 cup feta cheese, crumbled (3 ounces)
- 1/2 cup grape or cherry tomatoes, halved
- 1/2 cup fresh mint
- 1/4 small red onion, chopped (optional)
- Coarse salt
Black Sesame Carrot Cake
By LRay
Preheat oven to 350°. Coat a 8x4” loaf pan with nonstick spray
- Nonstick vegetable oil spray
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup granulated sugar
- 1/3 cup(packed) light brown sugar
- 1/2 cup vegetable oil
- 1/3 cup applesauce
- 1/4 cup unsweetened almond milk or cow’s milk
- 2 teaspoons finely grated peeled ginger
- 1/2 teaspoon vanilla extract
- 3 medium carrots (about 8 oz.), peeled, coarsely grated
- 2 tablespoonsblack sesame seeds