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Recipes
Salt-Roasted Potatoes, Shallots, and Chestnuts
By LRay
Martha Stewart Living, December 2014, page 119
- 3 cups coarse salt, plus more for serving
- 3 pounds small red fingerling potatoes
- 1 cup peeled roasted chestnuts (from one 5.3-ounce package)
- 1 pound shallots, trimmed and peeled
- 5 large sprigs rosemary, cut into twenty 2-inch pieces, plus more for serving
- 1/3 cup extra-virgin olive oil, for drizzling
- Freshly ground pepper, for serving
Bread & Butter Pudding with Salted Caramel Whiskey Butter Sauce
By LRay
bread & butter pudding with salted caramel whiskey butter sauce is a great treat for dessert
- 2/3 cup raisins
- 1/2 cup Irish whiskey
- 5 eggs
- 2 cups whipping cream
- 1 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 8 1-inch slices firm white bread, crusts left on
- 3/4 cup unsalted butter, at room temperature
- SALTED CARAMEL WHISKEY BUTTER SAUCE
- 1/4 cup unsalted butter, cubed
- 1/2 cup sugar
- 1/2 teaspoon sea salt
- 1 1/4 cups whipping cream
Pork Tonkatsu with Shiso
By LRay
Bon Appetit, September 2015, page 152
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 pound boneless pork loin with 1/4-inch-thick fat cap
- 2 large eggs, beaten to blend
- 3 cups panko (Japanese breadcrumbs)
- 1 cup all-purpose flour
- Kosher salt
- 8 fresh shiso leaves (optional)
- 4 tablespoons vegetable oil
Extra-Green Green Goddess Dip
By LRay
Recipes & Menus / recipes Extra-Green Green Goddess Dip It's the watercress that makes this new riff on a clas...
- 2 2
- cups
- (packed) trimmed watercress sprigs (from 1 large bunch)
- 1/2 1/2
- cup
- fresh basil leaves
- 3 3
- tablespoons
- chopped fresh chives
- 1 1
- tablespoon
- chopped fresh tarragon
- 1/2 1/2
- teaspoon
- finely grated lemon peel
- 1/2 1/2
- cup
- mayonnaise
- 1/4 1/4
- cup
- crème fraîche or sour cream
- 1 1/2 1 1/2
- tablespoons
- fresh lemon juice
- 2 2
- anchovy fillets
- 1 1
- teaspoon
- Dijon mustard
- 1 1
- garlic clove, peeled
- Assorted cut-up vegetables (for dipping)
- Assorted chips (for dipping)
Yellowtail with Glass Noodles and Pear
By LRay
Bon Appetit, February 2017, page 75
- 4 ounces thin bean thread noodles
- 1/4 cup dried arame (seaweed)
- 3 tablespoons unseasoned rice vinegar
- 3 tablespoons white soy sauce
- 2 tablespoons mirin
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons finely grated green chile (such as serrano)
- 1 teaspoon toasted sesame oil
- 1 firm green pear, cut into matchsticks
- 1/2 small sweet onion, cut lengthwise into quarters, thinly sliced crosswise
- 12 ounces yellowtail, cut into 1/2-inch pieces
- 1/2 cup torn mint leaves
- 2 tablespoons finely chopped chives
- 2 teaspoons toasted white and/or black sesame seeds, plus more for serving
- Kosher salt
- Gochugaru (coarse Korean hot pepper powder) or crushed red pepper flakes (for serving)
Cappuccino with White Chocolate Liqueur
By LRay
Traditional Home, February/March 2017, page 40
- 2 shots (1/4 cup) brewed espresso
- 1/2 cup 2% milk, steamed in small pitcher
- 1 ounce (2 tablespoons) white chocolate liqueur (such as Godiva)
Chilled Sapelo Red Pea Salad
By LRay
The Local Palate, August/September 2014, page 88
- 1 cup red peas, cooked in chicken stock and cooled
- 1 cup Georgia sea beans, blanched and shocked without salt
- 1/2 red tomato, cut in wedges
- 1/2 yellow tomato, cut in wedges
- 1 shallot, julienned
- Chopped thyme
- 4 ounces sweet lemon vinaigrette
- Sweet Lemon Vinaigrette
- 1/2 cup lemon juice
- 2 1/2 tablespoons honey
- 2 cups olive oil
- Salt and pepper
Red Velvet Cake
By LRay
Adam's Best Original 1969 Recipe
- Batter
- 1 tsp soda
- 1 cup buttermilk
- 1 Tbl. vinegar
- 1/2 cup shortening
- 1-1/2 cups sugar
- 2 eggs
- 1 tsp. "Adams Best" Vanilla
- 1 tsp. Adams Butter Flavor
- 1 ounce Adams Red Color
- 3 Tbl. cocoa
- 2-1/2 cups sifted flour
- 1 tsp salt
Cheese Souffles with Bacon Arugula Salad
By LRay
Step 1 Preheat oven to 400 degrees
- 4 tablespoons unsalted butter, plus more for ramekins
- 2 tablespoons finely grated Parmesan cheese (1/2 ounce)
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1 cup grated Gruyere cheese (2 ounces)
- 2 tablespoons minced chives, plus 1 tablespoon 1/2-inch pieces
- Coarse salt and freshly ground pepper
- 3 large eggs, room temperature, whites and yolks separated
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon red-wine vinegar
- 2 cups packed baby arugula (2 ounces)
- 4 strips bacon, cooked and broken into large pieces, for serving
Corn and Scallion Chilaquiles
By LRay
Martha Stewart Living, June 2013, Page 118
- 1 tablespoon bacon fat or unsalted butter
- 6 scallions, white and pale-green parts only, finely chopped (about 1/4 cup)
- 1 tablespoon minced jalapeno chile (from 1/2 jalapeno)
- 2 1/2 cups fresh or leftover grilled corn kernels (from 3 to 4 ears)
- 1 teaspoon coarse salt
- 12 large eggs
- 3 cups broken tortilla chips, plus whole chips for serving
- 2 1/2 ounces cotija or any cheese, crumbled into large pieces or grated (about 1/2 cup; optional)
- Cilantro sprigs, for garnish
- Avocado slices, for serving
- Cherry tomatoes, for serving