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Recipes
Seafood Paella
By LRay
This Seafood Paella takes some effort from organizing to slicing and dice prep work, but once you get cooking the p...
- 1 serrano chile, coarsely chopped
- 1/3 cup fresh parsley, chopped
- 10 tablespoons olive oil, divided
- Kosher salt
- 8 ounces pancetta (Italian bacon), cut into 1/2-inch pieces
- 1 large yellow onion, finely chopped
- 1 red bell pepper, cut into 1/2-inch strips
- 4 garlic cloves, thinly sliced
- 2 teaspoons paprika
- 1/2 teaspoon hot smoked Spanish paprika
- 1/2 cup dry Sherry
- 3 cups short-grain rice
- 6 cups low-sodium chicken broth
- 3 wide strips orange zest
- 1/2 teaspoon saffron threads
- 12 littleneck clams, scrubbed
- 8 spring onions, trimmed
- 8 ounces haricots verts, trimmed
- 12 large head-on, shell-on prawns or shrimp
- Freshly ground black pepper
- 3 lemons, quartered
MARTHASTEWART.COM
By LRay
Directions Cake: Preheat oven to 400 degrees
- Vegetable-oil cooking spray
- 1/2 cup 1/2 cup plus 1 tablespoon cake flour (not self-rising), plus more for pan
- 1/3 cup 1/3 cup skinned whole hazelnuts, deeply toasted
- 1/4 teaspoon 1/4 teaspoon salt
- 3 large 3 large eggs plus 2 large egg yolks
- 1/2 cup 1/2 cup granulated sugar
- 1/2 stick 1/2 stick unsalted butter, melted but not very hot
- 3 to 4 tablespoons 3 to 4 tablespoons confectioners' sugar for dusting, plus more for towel
- Filling 1 cup plus 3 tablespoons high-quality raspberry preserves or jam, such as Bonne Maman (one 13-ounce jar) 1 cup very cold heavy cream 2 tablespoons hazelnut liqueur, such as Frangelico
- 1 cup 1 cup plus 3 tablespoons high-quality raspberry preserves or jam, such as Bonne Maman (one 13-ounce jar)
- 1 cup 1 cup very cold heavy cream
- 2 tablespoons 2 tablespoons hazelnut liqueur, such as Frangelico
Lamb and Shrimp Kebabs
By LRay
Lamb and Shrimp Kebabs Two seemingly disparate ingredients are a winning combination in what Rowe calls the "ult...
- 1 1/4 pounds boneless leg of lamb or top round, cut into 1" cubes
- 2 teaspoons kosher salt, divided
- 4 garlic cloves, minced
- 1 cup coarsely grated red onion
- 1/2 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- 1 pound large shrimp (about 20), peeled, deveined, coarsely chopped
- Vegetable oil (for brushing)
- Red Harissa (click for recipe)
Heirloom Tomato Caprese
By LRay
Recipes & Menus | recipes Heirloom Tomato Caprese Chef Nancy Silverton turns the classic salad into an art form b...
- 3/4 cup (4 ounces) small heirloom cherry tomatoes (such as Sun Gold or Sweet 100), halved
- 1/2 teaspoon kosher salt
- 1 tablespoon plus 1 teaspoon high-quality extra-virgin olive oil
- 1 2-ounce ball buffalo mozzarella
- Maldon sea salt or fleur de sel
- 4 –5 micro-basil or small basil leaves
- 1 Crostoni Bagnati, halved on an extreme diagonal (click for recipe)
Parmesan Chicken Cutlets
By LRay
Recipes & Menus | recipes Parmesan Chicken Cutlets If you cut the chicken into smaller pieces before breading, th...
- 3/4 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups panko (Japanese breadcrumbs)
- 1/4 cup grated Parmesan
- 1 tablespoon mustard powder
- Kosher salt, freshly ground pepper
- 4 small skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4-inch thickness
- 8 tablespoons olive oil, divided
- 1 lemon, halved
Beets with Goat Cheese, Nigella Seeds, and Pistachios
By LRay
Bon Appetit, January 2015, page 73
- 2 tablespoons chopped raw pistachios
- 1/4 cup plus 1 Tbsp. white wine vinegar
- 3/4 teaspoon hot smoked Spanish paprika, divided
- Kosher salt
- 1 pound beets, scrubbed, peeled, cut into 1/2” pieces
- 4 oz. fresh goat cheese, crumbled, divided
- Freshly ground black pepper
- 1 teaspoon nigella seeds
- Flaky sea salt (such as Maldon)
- Olive oil (for serving)
- Ingredient Info
- Nigella seeds are available at Indian markets or online.
SMokey Braised Pork Shoulder
By LRay
Servings Per Recipe 10 servings Calories167 Total Fat (g)38 Saturated Fat (g)13, Monounsaturated Fat (g)18, Polyu
- ingredients
- 4 tsp. smoked salt
- 2 tsp. smoked paprika
- 1 tsp. cumin seeds, crushed, or ground cumin
- 1 tsp. ground cinnamon
- 1/2 tsp. freshly cracked black pepper
- 2 Tbsp. unsweetened cocoa powder
- 1 5 - to 6-lb. pork shoulder roast (bone-in)
- 3 Tbsp. canola oil
- 2 onions, chopped
- 7 cloves garlic, smashed
- 2 cups orange juice
- 3/4 cup unsweetened cocoa powder
- 4 to 6 cups chicken reduced-sodium chicken stock or broth
- 3 ounces 62% to 65% cacao dark chocolate bar (optional)
- Italian (flat-leaf) parsley, snipped
Strawberry, Mango & Rose Pavlova
By LRay
Strawberry, Mango & Rose Pavlova, a decadent, sweet and scrumptious treat
- 6 egg whites
- 1/8 teaspoon cream of tartar
- Pinch salt
- 1 1/2 cups sugar
- 1 teaspoon lemon juice
- 1/4 teaspoon rose water or 1/2 teaspoon vanilla
- 2 1/2 teaspoons cornstarch
- 4 cups sliced mango and strawberries
- 2 tablespoons sugar
- 1 1/2 cups whipping cream
- 1/2 cup mascarpone cheese
- Edible pink rose petals
Oysters on the Half Shell with Mignonette
By LRay
Martha Stewart Living, December 2013, page 142
- 1/4 cup minced shallot (from 1 to 2 shallots)
- 2 teaspoons pink peppercorns, crushed with the side of a knife
- 1/2 cup Champagne vinegar
- 24 oysters, scrubbed, shucked, and left on the half shell
- Ice (small cubes or crushed), for serving
- Lemon wedges, for serving
White Chocolate Buttercream Frosting
By LRay
White chocolate buttercream frosting makes a good compliment to chocolate and strawberry cakes or cupcakes and to y
- 1 (4-ounce) white chocolate baking bar, broken into small pieces
- 1/3 cup heavy cream
- 1 cup butter, softened
- 1 (2-pound) package powdered sugar
- 1/4 cup heavy cream
- 1/8 teaspoon kosher salt
- 2 teaspoons vanilla extract