RecipeHive

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Tyler Florence’s Oven Fries

Posted by in Shared Member Recipes

Crispy oven fries are a great way to get that classic bistro effect without having to heat up a pot of oil. The wedges are tossed in a healthy amount of olive oil and roasted in the oven until very crisp.
There are 2 tricks to making these. Roast at a high temperature, and don’t share the fries around while they’re cooking. The longer they sit in contact with the metal baking sheet, the crisper they get. Tossed with chopped parsley and freshly grated Parmesan, they’ll make any French fry lover happy.

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Tyler Florence’s NY Strip Steak with Brandied Mushrooms

Posted by in Shared Member Recipes

New York strip is a great cut of steak. If you can find a good meat purveyor who carries dry-aged steaks, it only takes sea salt and freshly ground pepper to really pull out the delicious flavor of the meat. The mushrooms are left who and sautéed in the residual beef drippings in the bottom of the skillet with lots of fresh thyme and garlic. Finished with brandy and cream, the flavors cook down and meld into a delicious mushroom sauce, poured over the top of the steak.

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Easy Pizza Dough

Posted by in Shared Member Recipes

3 1/2 to 4 cups bread flour, plus more for rolling

1 teaspoon sugar

1 envelope instant dry yeast

2 teaspoons kosher salt

1 1/2 cups water, 110 degrees F

2 tablespoons olive oil, plus 2 teaspoons

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Chopped Lamb Steak with Garlicky Spinach

Posted by in Shared Member Recipes

“Chopped steaks are really just glorified hamburgers,” Marcia Kiesel says. “It’s a ground meat patty, but you eat it with a fork and knife like a steak–with or without bread.” Marcia updates the old-fashioned diner staple by using ground lamb instead of beef and serving it with garlicky wilted spinach and warm goat cheese. “It’s such a lazy summer meal,” she says.

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Pappardelle with Lamb Ragu

Posted by in Shared Member Recipes

Chef Way Andrew Carmellini serves fresh pappardelle with a ragù of house-ground lamb shoulder cooked in lamb stock. He finishes the dish with fresh ricotta and chopped mint. Easy Way Use store-bought pappardelle, ground lamb and chicken stock, then top the dish with fresh ricotta and mint.