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Recipes
Hand Pie Dough
By LRay
The Local Palate, March 2015, page 78-9
- Ingredients
- 5 cups all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 2/3 cups butter, chilled and cut into small pieces
- 1 cup chilled buttermilk
- 2 teaspoons apple cider vinegar
Carrot-Avocado Tabbouleh
By LRay
Southern Living JULY 2013, Page 122
- 1 cup bulgur wheat
- 1 cup boiling water
- 1/4 teaspoon kosher salt
- 6 ounces baby rainbow carrots
- 5 large radishes, sliced
- 5 green onions, diagonally sliced
- 2/3 cup coarsely chopped fresh flat-leaf parsley
- 1/2 cup coarsely chopped fresh mint
- 1 tablespoon loosely packed lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- small avocado, diced
- 1/4 cup roasted salted sunflower kernels
- Table salt and black pepper to taste
Moroccan Chicken Brochettes
By LRay
Bon Appetit, July 2014, page 60
- Garlic Sauce
- 4 garlic cloves, finely chopped
- Kosher salt
- 1/3 cupo live oil
- 3 tablespoons plain yogurt
- Chicken
- 2 pounds skinless, boneless chicken thighs, cut into 2” pieces
- 2 garlic cloves, chopped
- 1/2 cup finely chopped fresh flat-leaf parsley
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt
- Vegetable oil (for grilling)
- Warm pita bread, labneh (Lebanese strained yogurt), chopped tomatoes, and fresh mint leaves (for serving)
- Special equipment
- Six teen 8” bamboo or metal skewers
Summer Tomato Bouillabaisse with Basil Rouille
By LRay
Summer Tomato Bouillabaisse with Basil Rouille Briny shellfish give this quick bouillabaisse its depth of flavor
- 4 garlic cloves, divided
- 1/2 cup (packed) fresh basil leaves
- 1/4 cup mayonnaise
- 5 tablespoons extra-virgin olive oil, divided
- 2 anchovy fillets packed in oil, drained
- 1 tablespoon fresh lemon juice
- 4 cups (about1 1/3 pound) cherry tomatoes
- 1 small fennel bulb, trimmed, halved, thinly sliced
- Kosher salt and freshly ground black pepper
- 1/4 cup dry white wine
- 1 8-ounce bottle clam juice
- 3 pounds mixed shellfish (such as littleneck clams, cockles, mussels), scrubbed
- 2 tablespoons chopped fresh flat-leaf parsley
- Crusty bread, sliced (for serving)
PEA FLAN with WILD MUSHROOMS
By LRay
For the Flan 2 tablespoons unsalted butter, plus more for ramekins 1 cup heavy cream 1/3 cup whole milk Coarse sal
- 2 2 2 tablespoons unsalted butter, plus more for ramekins
- 1 1 1 cup heavy cream
- 1/3 1/3 1/3 cup whole milk
- Coarse salt and freshly ground pepper
- 2 2 2 cups shelled fresh garden peas (from 2 pounds in pods)
- 3 3 3 large eggs, lightly beaten
- 1/2 1/2 1/2 stick unsalted butter
- 10 10 10 ounces wild mushrooms (such as oyster, chanterelle, or morel), halved if small, quartered if large
- 2 2 2 teaspoons finely grated lemon zest plus 2 tablespoons fresh lemon juice, plus lemon wedges and fine strips of lemon zest, for serving (optional)
- Coarse salt and freshly ground pepper
- 1/2 1/2 6) cup thinly sliced scallions (about 6)
- 1/4 1/4 1/4 cup heavy cream
- 2 2 2 tablespoons roughly chopped flat-leaf parsley
Mixed Ceviche
By LRay
The Local Palate, August/September, pasge 103,
- 12 medium-size shrimp, with the peel on
- 3 ounces calamari, cleaned and very thinly sliced into 1/8-inch strips
- 10 ounces snapper (or any fresh white fish), cut into 1/2-inch pieces
- Kosher salt
- 1/4 cup celery, diced into 1/8-inch dice
- 1 tablespoon aji amarillo paste
- 1 garlic clove, finely chopped
- 2 tablespoons ginger, peeled and diced into 1/8-inch dice
- Juice of 3 limes
- 1/2 cup cilantro, roughly chopped
- Corn nuts for garnish
Bee Sting Cake
By LRay
Directions Cake: Combine milk, honey, and yeast in a liquid measuring cup, and let stand in a warm place until foa...
- 3/4 2 1 1/4-ounce 2 5 1/4 tablespoons honey 1 tablespoon active dry yeast (from two 1/4-ounce envelopes) 2 cups all-purpose flour, plus more for surface 5 tablespoons unsalted butter, softened, plus more for bowl and pan 1/4 teaspoon salt
- 3/4 3/4 3/4 cup warm whole milk
- 2 2 2 tablespoons honey
- 1 1 1/4-ounce tablespoon active dry yeast (from two 1/4-ounce envelopes)
- 2 2 2 cups all-purpose flour, plus more for surface
- 5 5 5 tablespoons unsalted butter, softened, plus more for bowl and pan
- 1/4 1/4 1/4 teaspoon salt
- 3 2 2 1/8 2/3 2 tablespoons honey 2 tablespoons confectioners' sugar 1/8 teaspoon salt 2/3 cup sliced almonds
- 3 3 3 tablespoons unsalted butter
- 2 2 2 tablespoons honey
- 2 2 2 tablespoons confectioners' sugar
- 1/8 1/8 1/8 teaspoon salt
- 2/3 2/3 2/3 cup sliced almonds
- 1/4 1/4 1/4 cup granulated sugar
- 3 3 3 tablespoons cornstarch
- 1/4 1/4 1/4 teaspoon salt
- 4 4 4 large egg yolks
- 1 1/2 1 1/2 1/2 cups whole milk
- 5 5 5 tablespoons honey, divided
- 2 2 2 tablespoons cold unsalted butter, cut into small pieces
- 1 1 1 teaspoon pure vanilla extract
- 1/2 1/2 1/2 cup very cold heavy cream
Banana Meringue Pudding
By LRay
Bon Appetit, June 2014, page 57
- Pudding
- 4 large eggs
- 2/3 cup sugar
- 1/4 cup cornstarch
- 4 cups whole milk
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- Pincho f kosher salt
- Assembly
- 1 11-oz. box vanilla wafer cookies
- 3 ripe bananas, thinly sliced
- 4 l arge egg whites
- 1/2 cup sugar
Brown Sugar Glazed Sweet Potatoes with Marshmallows
By LRay
This recipe came from Bon Appetit magazine
- 4 lbs red-skinned sweet potatoes, peeled and cubed
- 2/3 cup golden brown sugar
- 5 tablespoons butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 pinch ground ginger
- 2 cups miniature marshmallows
- 1/2 cup sliced almonds
Mrs. Billett's White Cake
By LRay
Sue Winter, Gillette, Wyoming, Southern Living DECEMBER 2012
- 1 cup milk
- 1 1/2 teaspoons vanilla extract
- 1 cup butter, softened
- 2 cups sugar
- 3 cups cake flour
- 1 tablespoon baking powder
- 5 egg whites
- Vanilla Buttercream Frosting