RecipeHive

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Spicy Tahini Noodles with Roasted Vegetables

Posted by in Shared Member Recipes

This is my favorite kind of weeknight meal. Noodles tossed with a quick sauce, topped with an abundance of vegetables, and kissed with chile feistiness courtesy of the condiment shelf. It’s in high-rotation around here and the moment, and I’ll mention some variations down below. The gist: make a simple, thinned-out tahini sauce, roast the vegetables while your pasta water is coming to a boil, toss and serve on one platter. If you like those old-school Chinese restaurant spicy peanut noodles, these are sort-of their tahini slathered distant cousins.
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Herb-Crusted Rack of Lamb

Posted by in Shared Member Recipes

The Left Bank has offered this dish as a special-of-the-day for seventeen years, and every time, it’s a sellout by 9:00 P.M. The sweetness of the roasted garlic makes a good companion for the lamb. Serve Parisienne Potatoes alongside.
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Roasted Asparagus with Grapefruit Sabayon Recipe

Posted by in Shared Member Recipes

Although mousselike sabayon is usually eaten sweetened as a dessert, it can also be a savory sauce, as Kristen Murray, pastry chef and owner of Maurice restaurant in Portland, learned from her grandmother. She prefers thin asparagus because they’re fun to eat, like skinny fries.
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Chile-Marinated Pork with Vietnamese Brussels Sprouts

Posted by in Shared Member Recipes

This Asian-inspired dish incorporates two essential condiments: hot chile paste and fish sauce. The chile paste gives the pork a great kick, while the salty, pungent fish sauce brings out the umami in the Brussels sprouts. If you’ve never tried fish sauce, never fear. Just like Worcestershire sauce, fish sauce is a wonderful way to add depth of flavor to a dish (and you can find it in the Asian section of most supermarkets). The funkiness will vary from brand to brand, so taste as you go.
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Moroccan Roasted Chicken

Posted by in Shared Member Recipes

Yield: 4Cook Time: 30 MINTotal Time: 1 HR 30 MINSource: Food & Wine: Recipe by Grace Parisi Photograph by © Lucy SchaefferIngredients2 tablespoons unsalted butter, softened1 teaspoon ground cumin1 teaspoon ground coriander1 teaspoon sweet paprika1/4 teaspoon cayenne pepper1/4 teaspoon ground cinnamonSalt and freshly ground pepperOne 4-pound chicken, at room temperature1 onion, quartered4 garlic cloves12 pitted dates12 dried apricots1/2 cup chicken stock or low-sodium brothInstructionsPreheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the cumin, coriander, sweet…read more