RecipeHive

0

Garlic and White Wine Steamed Clams

Posted by in Shared Member Recipes

1 1/2 lb Manilla clams (or Little neck)

3 Tbsp butter

1 Sour dough baguette, sliced

1 Tbsp olive oil, to be rubbed on baguette slices

1/4 cup shallots, minced

3 garlic cloves, minced

1/2 cup dry white wine

Sea salt to taste

Red pepper flakes to taste

3 Tbsp mixed herbs (parsley, mint, chives, etc , chopped

1 lemon, cut into wedges

0

Lamb Chops with White Wine Sauce

Posted by in Shared Member Recipes

This is another great recipe to use preserved lemons – and demonstrates the versatility of these lemons in a red meat dish. This is a great dish to share with unexpected guests because it requires a relatively short cooking time and few ingredients. Serve with rice or couscous – or even faro.

0

Curried Lamb Potpie

Posted by in Shared Member Recipes

PASTRY

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 stick cold unsalted butter

diced 1/4 cup ice water

CURRY

3 tablespoons extra-virgin olive oil

2 pounds trimmed boneless lamb shoulder, cut into 3/4-inch cubes

Salt Freshly ground pepper

1 medium onion, chopped

2 teaspoons curry powder

2 1/2 tablespoons all-purpose flour

1/3 cup dry white wine

2 cups chicken stock

2 cups peeled butternut squash, cut into 1-inch dice (10 ounces)

2 cups chopped Tuscan kale

1 medium carrot, chopped

1 cup unsweetened coconut milk

2 tablespoons chopped parsley

1 large egg lightly beaten with 1 teaspoon of water

0

Bigo’s Hunter’s Stew

Posted by in Shared Member Recipes

Bigos is an Eastern European stew that has many adaptations; some versions incorporate rice and/or a variety of vegetables and meats, so you can use whatever you have on hand. This version is a Polish hunter’s stew that features kielbasa, smoky bacon, melty cabbage, and lots of delicious broth that can be sopped up with bread.