RecipeHive

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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.

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3-Ingredient Charred Green Beans with Ricotta and Lemon

Posted by in Shared Member Recipes

In Epi’s 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).
Crisp-tender grilled green beans on a bed of creamy whipped ricotta is the ultimate summer side, super-simple but elegant enough for company. Add some grilled bread for a fun family-style appetizer.

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Four Seasons’ Lemon-Ricotta Poppy Seed Pancakes

Posted by in Shared Member Recipes

6 large eggs, separated

1 1/2 cups whole-milk ricotta cheese

1/4 cup (1/2 stick) unsalted butter, melted and cooled

1 teaspoon pure vanilla extract

1/2 cup all-purpose flour

1 teaspoon baking powder

1/4 cup sugar

1/2 teaspoon salt

Zest of 2 large lemons

1 tablespoon poppy seeds

Vegetable oil, for griddle

Maple syrup, warmed

Berries, for garnish

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Lemon-Ginger Bundt Cake

Posted by in Shared Member Recipes

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan

3 cups all-purpose flour (spooned and leveled), plus more for pan

2 tablespoons finely grated lemon zest and 1/3 cup fresh lemon juice (from 2 lemons)

1/3 cup minced crystallized ginger

1 teaspoon baking soda

1 teaspoon salt

2 1/2 cups granulated sugar

6 large eggs

1 cup sour cream

Confectioners’ sugar, for dusting

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Rack of Lamb with Mint and Capers

Posted by in Shared Member Recipes

4 garlic cloves, crushed

1/2 cup fresh mint, roughly chopped

2 teaspoons finely grated lemon zest

1/4 cup fresh lemon juice (from 2 lemons)

1/2 cup extra-virgin olive oil

Coarse salt and freshly ground pepper

2 racks of lamb (about 3 pounds), frenched

2 tablespoons safflower oil

1/2 cup salt-packed capers, rinsed well

2 cups fresh mint

2 teaspoons finely grated lemon zest

1/4 cup fresh lemon juice (from 2 lemons)

1/4 cup minced shallots (from 2 shallots)

1/2 cup extra-virgin olive oil

Lemon wedges, for garnish

Fresh mint sprigs, for garnish

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Almond Macaroon Galette with Strawberries

Posted by in Shared Member Recipes

3 large egg whites

2 teaspoons finely grated lemon zest, plus 2 teaspoons fresh lemon juice

1 cup confectioners’ sugar

1 1/2 cups sliced blanched almonds, toasted and finely ground in a food processor

Vegetable-oil cooking spray

1 1/2 pints strawberries (about 6 cups), hulls on

1 tablespoon granulated sugar

1 tablespoon kirsch

3 tablespoons strawberry jam

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Leek, Potato, and Morel Gratin

Posted by in Shared Member Recipes

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