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Recipes
Tomato Aspic
By LRay
The Local Palate, May 2013, page 48
- 2 tablespoons unflavored gelatin
- 1/2 cup of cold water
- 2 1/2 cups tomato juice, separated
- 14 teaspoon red pepper
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 2 tablespoons lemon juice
- 1 tablespoon onion juice
- % cup diced celery
Clodagh’s Potato Cakes
By LRay
Cook the potatoes in a large saucepan of boiling salted water until tender
- 2 1/4 pounds potatoes, peeled
- 1/2 cup crème fraîche
- 1 egg yolk
- 1 teaspoon Dijon mustard
- Sea salt and freshly ground black pepper
- 2 tablespoons chopped scallions
- 1 1/2 cups shredded Dubliner Cheese
- 1 tablespoon finely chopped fresh thyme leaves
- 2 tablespoons all-purpose flour
- 2 tablespoons Kerrygold Irish Butter
Roasted Golden-beet, Avocado and Watercress Salad
By LRay
Preheat oven to 425 degrees
- 1 bunch (about 12 ounces) baby golden beets, trimmed and scrubbed
- 2 tablespoons extra-virgin olive oil, divided
- Coarse salt and freshly ground pepper
- 1 bunch (about 4 ounces) watercress, trimmed and large sprigs torn into 3-inch pieces
- 2 radishes, trimmed and thinly sliced
- 1 avocado, sliced
- 1 tablespoon snipped chives
- 1 teaspoon red-wine vinegar
- 1 ounce soft-ripened goat cheese, such as Humboldt Fog, crumbled (about 1/4 cup)
Tomato-Goat Cheese Tart with Lemon-Basil Vinaigrette
By LRay
Sheri Castle, Southern Living JUNE 2013
- Cheesecloth or coffee filter
- 3/4 cup whole-milk ricotta cheese
- Vegetable cooking spray
- 1 3/4 cups finely crushed buttery round crackers (about 42 crackers)
- 6 tablespoons freshly grated Parmesan cheese
- 6 tablespoons butter, melted
- 1 teaspoon freshly ground black pepper, divided
- 3/4 pound assorted small tomatoes, halved
- 1 teaspoon kosher salt, divided
- 6 ounces goat cheese, softened
- 6 green onions, sliced (about 1/2 cup)
- 2 teaspoons fresh thyme leaves
- 2 teaspoons lemon zest
- Lemon-Basil Vinaigrette
Roasted Parsnip Soup
By LRay
The Local Palate, March 2016
- 1/4 cup vegetable oil
- 1 onion, peeled and thinly sliced
- 2 pounds parsnips, peeled, cut into
- 1-inch pieces, and roasted
- 1 clove garlic, peeled and chopped fine
- 1 cup heavy cream
- Water to cover
- Salt
- White pepper
WATERMELON & COCONUT SORBET PARFAITS
By LRay
These simple, striking parfaits are the kind of dessert that wows guest but requires barely more effort than cuttin...
- 1/4 Cup COCONUT FLAKES
- 2 Pints Store-bought COCONUT SORBET
- 2 Cups Cubed (1/2 Inch) WATERMELON
- Finely grated LIME ZEST, for sprinkling
Green Goddess Deviled Eggs
By LRay
Per egg half: 60 calories; 5g fat; 1g saturated fat; 95mg cholesterol; 3g protein; 1g carbohydrate; no sugar; no fi...
- 1 dozen hard-cooked eggs
- 1/2 ripe avocado
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon minced fresh garlic
- 1 tablespoon chopped fresh tarragon
- 1/2 teaspoon salt
- 24 fresh tarragon leaves
- Freshly cracked black pepper
Skirt Steak with Romesco Sauce
By LRay
Skirt Steak with Romesco Sauce This thick Spanish sauce, made with roasted red peppers and almonds, is also delici...
- 1 tomato (about 6 ounces), quartered
- 1 tablespoon plus 1 cup extra-virgin olive oil
- 3 sprigs thyme
- Kosher salt and freshly ground black pepper
- 1 4x4x1/2-inch slice crusty white bread, cut into 1/2-inch cubes
- 1 red bell pepper
- 1/2 cup almonds, toasted
- 1/2 cup hazelnuts, toasted, skins rubbed off
- 4 garlic cloves
- 2 tablespoons red wine vinegar
Smoky Chopped Salad with Avocado
By LRay
Brooke Parkhurst and James Briscione, thecoupleskitchen
- 3/4 cup buttermilk
- 1/4 cup sour cream
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh basil
- 1 tablespoon fresh lemon juice
- 2 to 3 dashes of Worcestershire sauce
- 1 to 2 dashes of hot sauce
- 1 small garlic clove, pressed
- Vegetable cooking spray
- 2 ripe avocados, peeled and halved
- 3 romaine lettuce hearts, cut in half lengthwise
- 1/2 cup thinly sliced radishes
- 1/2 cup crumbled blue cheese
Pumpkin Tart with Whipped Cream and Almond Toffee
By LRay
Southern Living, November 2014, page 120
- TART
- 1/2 (14.1-oz.) package refrigerated piecrusts
- 3/4 cup granulated sugar
- 1 1/2 tablespoons all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground cloves
- 3 cups canned pumpkin
- 1/2 cup blackstrap molasses
- 6 tablespoons butter, melted
- 4 large eggs
- 1 (12-oz.) can evaporated milk
- ALMOND TOFFEE
- 1/2 cup firmly packed light brown sugar
- 4 tablespoons butter
- 1 cup slivered almonds
- Vegetable cooking spray
- Parchment paper
- WHIPPED CREAM
- 2 1/2 cups heavy cream
- 1/4 teaspoon pumpkin pie spice
- 1/2 cup plus 2 Tbsp. powdered sugar