RecipeHive

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Chicken Schnitzel with Lemony Anchovy salad a la New York Times

Posted by in Shared Member Recipes

Dressing:

6 anchovy fillets

1 small clove garlic, minced

kosher salt

freshly ground pepper

lemon zest from 1 lemon

2 1/2 Tbsp fresh lemon juice

7-8 Tbsp extra virgin olive oil, to taste

Schnitzel:

2 eggs beaten

1/2 Tbsp Dijon mustard

1/2 cup seasoned flour (with paprika, nutmeg and cayenne)

1 1/2 cup panko or breadcrumbs

2 lbs chicken cutlets, pounded to 1/8 inch thick

Safflower oil for frying

1 Tbsp capers

Salad:

2 quarts mixed baby greens

2 cups soft herb leaves, like mint, tarragon, basil, parsley, cilantro, chervil, chives

1 scallion, thinly sliced

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Corn Fritters & Tomato Salad with Red Chile Crème Fraîche

Posted by in Shared Member Recipes

The flavors of the tomatoes are developed by marinating in a fresh, mixed herb dressing and then further enhanced with a drizzle of chile-flavored crème fraîche.  A crispy outside and a tender interior makes the corn fritters delectable on their own, but when used to sop up the tomato juices on your plate they become nothing less than completely addictive.

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Pearl Onions Au Gratin

Posted by in Shared Member Recipes

Barbara Lynch, chef-owner of No. 9 Park and six other Boston-area restaurants,  has served this dish for years, originally inspired by the pickled pearl onions her mother served as an appetizer on toothpicks. One of her favorite suppliers for fresh produce is farmer Chris Kurth of Siena Farms in Sudbury, Massachussets.