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


Linguine with Clams and Lime

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Sea salt and freshly ground black pepper

1 pound dried linguine

2 tablespoons extra-virgin olive oil

2 cloves garlic, minced

1 small yellow onion, finely diced

1 jalapeno chile, finely chopped

1 1⁄2 cups dry white wine

Zest and juice of 3 limes

2 pounds Manila or other small clams, scrubbed

1 cup coarsely chopped fresh flat-leaf parsley leaves