Curried Lamb Potpie

Posted by in Shared Member Recipes


1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 stick cold unsalted butter

diced 1/4 cup ice water


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


Fourth of July Mixed Berry Cobbler

Posted by in Shared Member Recipes

This oversize red, white, and blue cobbler is designed to feed a Fourth of July party crowd. Crystallized ginger adds a little zing to a standard cobbler topping. Although this is a classic summer cobbler, it can be made successfully out of season with frozen berries (no need to thaw). The recipe is easily cut in half; bake it in a 9-inch deep-dish pie plate for forty to forty-five minutes. Crystallized ginger is fresh ginger that has been dried and preserved in sugar. Good-quality crystallized ginger should not be fibrous, and it should be moist and tasty enough to eat out of the bag.
This recipe is excerpted from The Seasonal Baker. Read our review.