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    Crust
    2 1/2 cups all purpose flour
    1/2 teaspoon salt
    6 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
    3 tablespoons olive oil
    3 tablespoons orange juice
    4 tablespoons (about) ice water

    Filling
    2 tablespoons olive oil
    1 pound trimmed lean leg of lamb or 2 pounds lamb shoulder chops, boned, fat trimmed, cut into 1/2-inch pieces (about 1 pound)
    2 medium-size sweet onions (such as Vidalia or Maui), halved, thinly sliced
    2 garlic cloves, minced
    1/2 cup dry white wine
    1/4 teaspoon crumbled saffron threads
    4 ounces sobrasada* or sweet Spanish chorizo, casings removed, finely chopped

    1 large egg, beaten to blend
    lamb, sausage, pie

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    Crust
    1 1/2 cups all purpose flour
    1/4 cup sugar
    1 envelope dry yeast
    1 teaspoon grated lemon peel
    1/2 teaspoon salt
    6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
    1/4 cup whole milk
    3 large egg yolks
    2 teaspoons vanilla extract

    Filling
    1 1/2 8-ounce packages cream cheese, room temperature
    1 cup sugar
    1 tablespoon all purpose flour
    3 large eggs
    2/3 cup whipping cream
    2 tablespoons dark rum
    2 teaspoons grated lemon peel
    2 teaspoons vanilla extract

    Strawberry Compote
    lemon, rum, cheesecake

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    1 tablespoon extra-virgin olive oil
    1 large onion, quartered, cut crosswise into 1/4-inch-thick slices
    1 bay leaf
    1/3 cup dry white wine
    2 10-ounce packages frozen baby lima beans, thawed
    2 large garlic cloves, minced
    24 small clams, scrubbed
    3 large tomatoes, seeded, diced
    1/4 cup finely chopped fresh parsley
    lima, beans, clams

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    1 lb corkscrew pasta such as rotini
    1 slice firm white sandwich bread, toasted
    1 (7-oz) jar roasted red peppers, drained
    1/4 cup roasted salted almonds (not smoked)
    1 large garlic clove
    1/2 cup reduced-sodium chicken broth
    1/4 cup extra-virgin olive oil
    1 teaspoon Sherry vinegar, or to taste
    3/4 teaspoon salt, or to taste
    1/4 teaspoon dried hot red-pepper flakes, or to taste
    10 oz frozen baby peas (2 cups)
    1/4 cup finely grated Parmigiano-Reggiano plus additional for serving
    pasta, speedy, romesco



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