RecipeHive

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Skillet Chicken Pot Pie

Posted by in Shared Member Recipes

1 tbsp. olive oil

3 boneless, skinless chicken breasts, cut into 1″ chunks

kosher salt

Freshly ground black pepper

1/2 onion, chopped

2 medium carrots, peeled and chopped

2 stalks celery, chopped

2 tsp. fresh thyme

3 tbsp. flour

1 1/2 c. frozen peas

2 c. chicken broth

2 tbsp. heavy cream

1 can refrigerated biscuit douhg

1 Egg, lightly beaten

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Spiced Mussel and Saffron Soup

Posted by in Shared Member Recipes

The spices in this dish are coaxed to release their full flavor by first blooming them in hot butter.  Chef Curtis Stone then “steals” the flavor from the mussels with this long-cooked method and adds velvety texture to the soup with the addition of cream.
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Pearl Onions Au Gratin

Posted by in Shared Member Recipes

Barbara Lynch, chef-owner of No. 9 Park and six other Boston-area restaurants,  has served this dish for years, originally inspired by the pickled pearl onions her mother served as an appetizer on toothpicks. One of her favorite suppliers for fresh produce is farmer Chris Kurth of Siena Farms in Sudbury, Massachussets.