Cazuela de Mariscos (Colombian Seafood Coconut Curry)

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Last night I ate out with my family at Maya Latino Nuevo Restaurant in New Orleans. I shared an order of Mariscada with my daughter – which was outstanding. I’ve been searching for a version of this coconut seafood stew and this is the closest that I’ve found. This seems like a melding of Latino and Portuguese cuisine. We ate ours over steamed white rice. But I imagine you could eat it with French bread or tortillas too.

Navratan Korma

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“This is an Indian vegetable korma with nuts, paneer cheese, and an adjustable list of vegetables. It is in a tomato-cream sauce as opposed to the usual yogurt based sauce. ‘Navratan’ means ‘nine gems,’ so choose nine of the vegetable, nuts, and paneer ingredients; you can leave out the elements you don’t want to use, or add them all so it is ‘ten gems’ if you wish.”

Frozen Mocha Toffee-Crunch Terrine

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19 chocolate wafer cookies

11 ounces mascarpone or cream cheese, or a combination

1/2 cup sugar

1 tablespoon vanilla extract

1 1/4 cups heavy cream

1/2 cup toffee bits

1/3 cup semisweet chocolate chips, melted and cooled

1 tablespoon unsweetened cocoa powder

2 tablespoons instant-coffee granules


Twice-Baked Potatoes with Greek Yogurt

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4 russet potatoes (3 pounds), pricked all over with a fork

4 ounces (1 stick) unsalted butter

3/4 cup heavy cream

2 cups reduced-fat (2 percent) Greek yogurt, room temperature

2 tablespoons minced fresh chives, plus 2-inch pieces for garnish (optional)

Coarse salt and freshly ground pepper


Rosy Rhubarb-Meringue Cake

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Coconut oil, for brushing

5 large egg whites, room temperature

2 1/3 cups granulated sugar

1 tablespoon cornstarch

2 teaspoons pure vanilla extract

1 teaspoon white-wine vinegar

2 pinches of kosher salt

1 bunch rhubarb (1 pound), trimmed and cut into 1/2-inch pieces (about 3 1/3 cups)

2 tablespoons muscat, such as Muscat de Beaumes de Venise

1 1/2 cups cold heavy cream

3 tablespoons confectioners’ sugar


Leek, Potato, and Morel Gratin

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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


One-Pan Chicken and Mushrooms with Egg Noodles

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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