Tres Leches (Milk Cake)

Posted by in Shared Member Recipes

“This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers!”


Leek and Potato Galette

Posted by in Shared Member Recipes

6 tablespoons butter, melted

3 pounds (5 to 6 medium) baking potatoes, peeled

Coarse salt and ground pepper

1 leek, white and light-green parts, thinly sliced crosswise, well washed

6 ounces Gruyere cheese, coarsely grated (about 1 1/2 cups)


Easy Creamed Spinach

Posted by in Shared Member Recipes

3 to 4 bunches (2 1/2 pounds total) flat-leaf spinach, trimmed and cleaned

2 tablespoons butter

1/2 medium onion, minced

4 garlic cloves, minced

4 ounces bar cream cheese, cut into pieces

1/2 cup milk

pinch ground nutmeg

coarse salt and ground pepper


Mom’s Scalloped Potatoes

Posted by in Shared Member Recipes

“This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!”


Wild Mushroom Risotto

Posted by in Shared Member Recipes

9 1/2 tablespoons butter, divided

1 1/2 pounds fresh wild mushrooms (such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered

7 cups (about) low-salt chicken broth

1 tablespoon extra-virgin olive oil

3/4 cup finely chopped leek (white and pale green parts only)

1 1/4 cups arborio rice (8 to 9 ounces)

1/4 cup dry white wine

1/4 cup dry white vermouth

1/4 cup grated Parmesan cheese plus additional for serving (optional)