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Recipes
Lemon-Honey Tart with Salted Shortbread Crust
By nancytripp
Coat springform pan with nonstick spray
- Nonstick vegetable oil spray
- 1 3/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 1/4 teaspoons kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1-inch pieces
- 2/3 cup powdered sugar
- 1 Meyer lemon or thin-skinned regular lemon
- 1 cup sugar
- 3 tablespoons honey
- 1 tablespoon finely grated lemon zest
- 3 large eggs
- 2 large egg yolks
- 1/4 cup all-purpose flour
- 2 teaspoons cornstarch
- 1/4 teaspoon kosher salt
- 2/3 cup fresh lemon juice, preferably Meyer lemon
- A 9-inch-diameter springform pan
Chorizo and Shrimp Paella
By nancytripp
Preparation Process onion, celery, and garlic in a food processor until finely chopped; transfer to a small bowl
- 1 medium onion, quartered
- 2 celery stalks, coarsely chopped
- 4 garlic cloves
- 2 small tomatoes
- 2 tablespoons plus 1/2 cup olive oil
- 1 pound Spanish chorizo, casings and ends removed, sliced into rounds
- 8 ounces shrimp, peeled, deveined
- 2 teaspoons kosher salt, plus more
- 3/4 cup dry white or rose wine
- 2 teaspoons smoked paprika
- 1/2 teaspoon sugar
- Back-Burner Stock
- 1 teaspoon saffron threads
- 1 1/2 cups bomba rice
- 1 cup green olives (such as Castelvetrano), pitted, torn into large pieces
- 1 lemon, plus wedges for serving
- Radish sprouts (for serving)
- Flaky sea salt
Dark Chocolate-Lime Souffles
By nancytripp
Preheat oven to 400°F. Place six 3/4-cup soufflé dishes on baking sheet
- 2/3 cup sugar
- 2 tablespoons grated lime peel
- 10 ounces bittersweet or semisweet chocolate, chopped
- 5 large eggs, separated, room temperature
- 1/8 teaspoon salt
- 1/2 cup semisweet chocolate chips
- 1 cup chilled whipping cream
- 1 1/2 tablespoons fresh lime juice
Gnocchi Gratin with Gorgonzola Dolce
By nancytripp
by Victoria Granof
- 1 pound russet potatoes
- 1 large egg
- 1 large egg yolk
- 6 ounces Parmesan, finely grated, divided
- 1 cup all-purpose flour plus more
- 1 teaspoon kosher salt plus more
- 1/2 teaspoon freshly grated nutmeg
- 1 cup heavy cream
- 1 sprig rosemary
- 1 1/4"-thick slice fresh ginger
- 2 tablespoons (1/4 stick) unsalted butter, room temperature, divided
- 3 tablespoons fine dried breadcrumbs
- 4 ounces Gorgonzola dolce or other mild blue cheese
- Special equipment: A 1 1/2-quart baking dish or gratin dish; a ricer
Weight Watchers Chili
By nancytripp
Spray a large nonstick skillet with nonstick spray and set over medium-high heat
- 10 ounces extra-lean ground turkey breast
- 1 medium onion, diced
- 2 (28-oz) cans diced tomatoes
- 2 medium zucchini, diced
- 2 medium yellow squash diced
- 1 (15 oz) can black beans
- 2 (15-oz) cans fat-free, reduced-sodium
- beef broth
- 4 celery stalks, diced
- 2 green bell peppers, diced
- 1 (1 1/4-oz) package dry chili seasonings.
Lamb with pistachios
By nancytripp
Coat lamb with mix and bake 375-400 degrees
- Lamb
- Pistachios
- Olive Oil
- Garlic
- Rosemary
- Salt and pepper
- Thyme
Herb Roasted Lamb Chops
By nancytripp
by Maria Helm Sinskey
- 4 large garlic cloves, pressed
- 1 tablespoon fresh thyme leaves, lightly crushed
- 1 tablespoon fresh rosemary leaves, lightly crushed
- 2 teaspoons coarse kosher salt
- 2 tablespoons extra-virgin olive oil, divided
- 6 1 1/4-inch-thick lamb loin chops
Cucumber salad with chile, mint, and basil
By nancytripp
Evenly spread cucumber slices on paper-towel lined baking sheet
- 4 cukes, peeled, halved lengthwise, seeded, sliced very thin
- 1/3 cup white wine vinegar
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 2 seeded and minced Thai chiles
- 2 tsp vegetable oil
- 2 tsp sugar
- 1 tsp salt
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped fresh basil
- 1/4 cup coarsely chopped peanuts, toasted
BRAISED LAMB SHANKS WITH APRICOT CURRY SAUCE
By nancytripp
Dinner for Eight, Denise Landis
- red, green, or yellow peppers:
- 1 1/2 cups small diced dried apricots
- 3 tsp hot curry powder
- 1 c. rice wine vinegar
- 2 tablespoons Dijon mustard
- 8 lamb shanks, 12-16 oz each, bones cracked
- 1/3 cup grapeseed, canola, or other unflavored oil
- 4 carrots, peeled, but in 1 1/2 inch chunks
- 4 stalks celery, cut in 1 1/2 inch chunks
- 2 Spanish onions, cut into 1 1/2 inch pieces
- cored, seeded, and diced
- 16 large cloves garlic, peeled
- 2 sprigs fresh thyme, and more for garnish
- 4 bay leaves
- 1 tsp. black peppercorns