Poached Pear & Pistachio Tart

Posted by in Shared Member Recipes

This recipe adds an exotic note to the classic poached pear tart, with pistachios in the crust and topping and cardamom in the filling. For best results, chill the filled tart before topping it with the fruit; otherwise, the filling may be too soft to hold the fruit up well.

Cioppino Seafood Stew with Gremolata Toasts

Posted by in Shared Member Recipes

Feel free to experiment with your favorite seafood in this classic San Franciscan fisherman’s stew. And don’t forget to use the toasts slathered with zippy gremolata butter to soak up the flavorful broth. Bonus: This stew is great for entertaining since you can make the base a day in advance.

Braised Leg of Lamb with Potatoes and Olives

Posted by in Shared Member Recipes

1 bone-in leg of lamb (5 to 6 pounds)

10 garlic cloves, quartered

Coarse salt and freshly ground pepper

1/4 cup extra-virgin olive oil

1 1/2 cups dry white wine

4 cups homemade or store-bought low-sodium chicken stock

4 sprigs rosemary

1 1/2 pounds small new potatoes, halved

1 cup oil-cured black olives

1/2 cup green Cerignola olives