Cioppino Seafood Stew with Gremolata Toasts

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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

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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


Wild Mushroom Risotto

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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)


Linguine with Clams in Pepper Broth

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Coarse salt

1/2 pound dried linguine

2 ounces pancetta, cut into 1/2-inch cubes (1/2 cup)

1 1/2 ounces (3 tablespoons) unsalted butter

2 tablespoons chopped fresh flat-leaf parsley, plus 1 tablespoon chopped, for garnish

5 garlic cloves, minced

Freshly ground pepper

1/4 teaspoon crushed red-pepper flakes

1 cup dry white wine

2 pounds Manila clams or cockles, scrubbed well

1 teaspoon finely grated lemon zest


One-Pot Clam Bake

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1 1/4 cups dry white wine

6 cloves garlic, peeled

2 large shallots, quartered and peeled (root end left intact)

1 1/2 pounds small red potatoes

Red-pepper flakes (optional)

6 ears corn, shucked and halved

5 dozen clams, scrubbed

2 lemons, quartered

1 pound shell-on extra-jumbo shrimp (16 to 20)

4 tablespoons unsalted butter

1/2 cup chopped fresh parsley

2 tablespoons chopped fresh oregano leaves


Steamed Clams and Corn

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2 tablespoons extra-virgin olive oil

1 sliced shallot

1 sliced jalapeno chile

1/4 cup dry white wine

12 small littleneck clams (scrubbed well)

2 ears of corn (husked and sliced into 1/2-inch “coins”)

Fresh cilantro, for garnish