RecipeHive

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Saffron Chicken Tagine


Posted by in Shared Member Recipes

Everyone loves North Africa’s deeply flavored tagine (the stew), but no one wants to make it because they think it needs to be cooked in a tagine (the earthenware cooking vessel). Not true! This version is designed for a large enameled cast-iron casserole. Don’t be intimidated by the long list of ingredients either; it consists mostly of spices and easy-to-find staples that you will use over and over.
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Leek, Potato, and Morel Gratin

Posted by in Shared Member Recipes

2 tablespoons unsalted butter, softened, plus more for dish

1 cup heavy cream

1/2 cup low-sodium chicken broth

1 1/2 ounces (1 cup) fresh morel mushrooms, washed, patted dry, and halved or quartered if large

1 stem green garlic, trimmed and cut into 1/4-inch slices (or 2 small cloves fresh garlic, sliced)

1 1/2 pounds white all-purpose or Yukon Gold potatoes (3 medium)

2 medium leeks (white and pale-green parts only), cut on the diagonal into 1/2-inch slices and rinsed well

Coarse salt

Zest of half a lemon

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Pea and Parsley Soup with Golden Caviar

Posted by in Shared Member Recipes

2 tablespoons unsalted butter

3 cups coarsely chopped onion (from 1 large)

Coarse salt and freshly ground pepper

4 cups chicken broth

2 cups water

6 cups shelled fresh English peas

4 cups packed flat-leaf parsley leaves (from 2 bunches)

1/4 cup creme fraiche, plus more for garnish

2 tablespoons fresh lemon juice (from 1 lemon)

Golden caviar, for garnish

Pea shoots (optional), for garnish

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One-Pan Chicken and Mushrooms with Egg Noodles

Posted by in Shared Member Recipes

3 slices bacon, cut crosswise into 1/2-inch pieces

4 bone-in, skin-on chicken-breast halves (3 pounds), halved

Coarse salt and freshly ground pepper

3 tablespoons unsalted butter

8 ounces button mushrooms (halved, if large), trimmed

8 ounces shallots, halved (quartered, if large) and peeled

3 cups low-sodium chicken broth

1/2 cup heavy cream

8 ounces egg noodles (5 cups)

1/3 cup chopped fresh dill, plus more for serving