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Recipes
English Scones
By jeaninemg
Preheat oven to 425 degrees
- 2 C flour
- 1/4 C sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 C butter
- 3/4 C raisins
- 1 C milk
New England Clam Chowder
By jeaninemg
Place the clams and 1 cup of water in a large pot
- 4 dozen little neck or cherry stone clams, scrubbed
- 4 thick slices bacon, cut into lardons
- 1 large onions, cut into 1/4 inch dice
- Kosher salt
- 11/2 pounds Yukon gold potatoes, cut into 1/2 inch dice
- 3 tablespoons flour
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 bundle of thyme
- 2 bay leaves
- 1 to 2 shakes hot sauce, optional (recommended: Tabasco)
- Extra-virgin olive oil
Chocolate Dipped Hazelnut Shortbread
By jeaninemg
Preheat oven to 350 degrees F
- 1 cup husked hazelnuts
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) butter, room temperature
- 1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 4 ounces good-quality semisweet chocolate
Lemon-Mustard Chicken with Chive Mashed Potatoes
By jeaninemg
Directions Preheat the oven to 450 degrees F
- 1 1/2 pounds Yukon gold potatoes, peeled and quartered
- Kosher salt
- 1/2 cup sour cream
- 3 tablespoons unsalted butter, at room temperature
- 2 tablespoons chopped fresh chives
- Freshly ground pepper
- 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
- 1 tablespoon dijon mustard
- Juice of 1 lemon
- 2 cloves garlic, grated
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon chopped fresh thyme
- 1 bunch broccolini, trimmed