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Recipes
Coconut Corn Soup and Jalapeno Salsa
By LRay
For salsa: Cover corn kernels with cold, salted water in a small saucepan
- Jalapeno Salsa
- 1 cup corn kernels, fresh or thawed from frozen
- 1/4 cup lime juice
- 1 cup coarsely chopped red onion
- 1 jalapeno pepper, coarsely chopped
- 1/2 cup cilantro leaves, packed
- Salt, to taste
- Coconut Corn Soup
- 2 Tbsp. olive oil
- 1 medium onion, coarsely chopped
- 1 medium stalk celery, coarsely chopped
- 2 large cloves garlic, coarsely chopped
- 4 cups corn kernels, fresh or thawed from frozen
- 2 cups chicken or vegetable broth
- 1 cup water
- 1 1/2 cups unsweetened coconut ribbons or flakes
- 2 Tbsp. butter
- Salt and pepper, to taste
- Olive oil (for drizzling)
- 1/3 cup toasted unsweetened coconut ribbons (for topping, optional)
Fire-Roasted Ricotta with Corn and Peppers
By LRay
Better Homes and Gardens, June 2016
- 1 recipe Homemade Ricotta or one 15-ounce carton whole milk ricotta cheese
- 1 recipe Charred Corn
- 1 recipe Grilled Padron Peppers
- 1 tablespoon chopped Italian parsley
- 1/2 teaspoon flaky sea salt
- 1 recipe Garlic-Rubbed Bread
- 1 recipe Balsamic Brown Butter
- Homemade Ricotta Cheese
- 4 cups whole milk
- 1 1/4 cups whipping cream
- 2 tablespoons white vinegar
- 2 teaspoons kosher salt
- Charred Corn Topping
- 2 ears fresh corn
- 1 tablespoon extra-virgin olive oil
- Grilled Padron Pepper Topping
- 6 ounces whole Padron peppers
- 2 tablespoons extra-virgin olive oil
- kosher salt
- Garlic Rubbed Bread Slices
- 8 3/4-inch slices artisan-style sourdough bread
- 1 large clove garlic, peeled and halved
- Balsamic Brown Butter Sauce
- 1/2 cup unsalted butter
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Apple-Cream Cheese Bundt Cake
By LRay
3 large eggs, lightly beaten Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer unt...
- CREAM CHEESE FILLING:
- 1 (8-oz.) package cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- APPLE CAKE BATTER:
- 1 cup finely chopped pecans
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 3 large eggs, lightly beaten
- 3/4 cup canola oil
- 3/4 cup applesauce
- 1 teaspoon vanilla extract
- 3 cups peeled and finely chopped Gala apples
- (about 1 1/2 lb.)
- PRALINE FROSTING:
- 1/2 cup firmly packed light brown sugar
- 1/4 cup butter
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Blueberry-Oat Financiers
By LRay
Better Homes and Gardens, July 2016, page 104
- 1 cup butter
- 1 cup sugar
- 1 cup almond flour
- 2/3 cup all-purpose flour
- 1/4 cup plus 1 tablespoon regular rolled oats
- 1/2 teaspoon kosher salt
- 3/4 cup egg whites (6 large), lightly beaten
- 1 1/2 cups fresh blueberries
- Soft whipped cream (optional)
1234 Cake
By LRay
The Local Palate, May 2016, page 43
- ! Cup Butter, 2 Cups Sugar, 3 Cups Flour and 4 Eggs)
- 1 Cup unsalted butter, room temperature
- 2 Cups sugar
- 3 Cups Flour
- 1 teaspoon salt
- 1 Tablespoon Baking Powder
- 4 Large Eggs
- 2 Teaspoons Vanilla
- 1 Cup Milk
- Honey Buttercream Icing (recipe on page 116)
Chopped Liver Bantam + Biddy Style
By LRay
The Locale Palate, Feb/March 2014, page 109
- 1/4 pound bacon
- 1 pound chicken livers, trimmed of connective tissue
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1/4 cup vegetable oil
- 2 hard-boiled eggs, roughly chopped
- 1 finely diced shallot
- 1/2 cup Hellman’s mayonnaise
- 1 tablespoon chopped parsley
- Toast
Roasted Red-Pepper Salad with Anchovy & White Beans
By LRay
Martha Stewart Living, June 2013, page 76
- 4 small red bell peppers
- Coarse salt and freshly ground pepper
- 2 anchovy fillets packed in olive oil, minced
- 1 clove garlic, minced
- 2 teaspoons sherry vinegar
- 3 tablespoons extra-virgin olive oil
- 1/4 cup chopped fresh flat-leaf parsley
- 1 can (15 ounces) small white beans, drained and rinsed
- 1/4 ounce Parmesan cheese, grated (2 tablespoons)
- 1 cup packed spicy baby greens, such as watercress or arugula
Benton’s Bacon Roasted Brussels Sprouts with Chow Chow Vinaigrette
By LRay
Directions 1. Trim stem end from sprouts
- For Chow Chow Vinaigrette:
- 1 pound Brussels sprouts
- 2 ounces Benton’s bacon, diced and rendered, fat reserved
- Salt and pepper to taste
- Chow chow vinaigrette (recipe below)
- 1/4 cup chow chow (we use Sugarplum Foods Hot Chow-Chow Relish)
- 2 tablespoons apple cider vinegar
- Pinch of salt
Toasted Spice Vinaigrette
By LRay
Bon Appetit, July 2014, page 32
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
Key Lime Buttermilk Icebox Pie
By LRay
Make the crust sweet with crushed cookies, or buttery using crushed crackers
- FILLING:
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon loosely packed lemon zest
- 1/2 cup key lime juice
- 3 large egg yolks
- 1/4 cup buttermilk
- Vegetable cooking spray
- Sweetened whipped cream
- CRUST:
- 1 1/2 cups crushed cookies or crackers, such as: vanilla wafers, graham crackers, gingersnaps, saltine crackers, or round buttery crackers
- 1/4 cup sugar
- 1 teaspoon kosher salt (omit when using buttery crackers or saltines)
- 6 tablespoons butter, melted
- Vegetable cooking spray