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Recipes
Red lentil mexican soup with lime
By polloazul
dd rinsed lentils to a small pot and cover with water
- 1 c red lentils, rinsed
- 1 T oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 celery stalk, diced
- 1 sweet red pepper, diced
- 2 t chili powder
- 1/4 t chipotle powder
- salt & pepper
- 1 14oz can of fire-roasted diced tomatoes
- 3 c vegetable stock (homemade if you have it)
- a few splashes of your favorite hot sauce
- juice of 1-2 limes
- 1 c chopped parsley or cilantro
- avocado, diced (optional)
Salmon Glazed with Rosemary- and Lemon-Infused Honey
By polloazul
1. Put honey into a small pot and cook over medium heat until slightly thinned and just hot, about 3 minutes
- 1 cup honey
- 1/4 cup fresh rosemary leaves
- Zest and juice of 1 lemon
- 4 (6-oz.) skinless boneless salmon filets
- Salt and freshly ground pepper
- 3 tbsp. olive oil
Sole en Papillote with Tomatoes and Olives
By polloazul
Preheat oven to 450 degrees
- 4 6-ounce sole fillets
- 1 tablespoon plus 4 teaspoon extra virgin olive oil, divided
- 3 cloves garlic—2 thinly sliced, 1 halved
- 1/8 teaspoon red pepper flakes
- 1 cup grape tomatoes, halved
- 2 tablespoons capers, drained
- 8 large green olives with pimentos, thinly sliced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 teaspoons dry white wine
- 4 teaspoons unsalted butter
- 8 sprigs fresh thyme
- 4 slices ciabatta bread
Butternut Squash Apple Soup
By polloazul
Cook bacon in a 6-qt heavy pot over medium heat, stirring occasionally, until crisp, then transfer with a slotted s...
- 6 slices bacon, cut crosswise into 1/2-inch pieces
- 2 celery ribs, chopped
- 1 carrot, chopped
- 1 medium onion, chopped
- 1/4 tsp cinnamon
- 3/4 lb boiling potatoes
- 2 medium Granny Smith apples (about 3/4 lb total)
- 1 1/2 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces (3 1/2 to 4 cups)
- 2 cups reduced-sodium chicken stock or broth
- 2 to 2 1/2 cups water
- Garnish: sour cream
Momofuku’s Spicy Brussels Sprouts with Mint
By polloazul
Prepare Brussels sprouts Preheat oven to 400 degrees F
- For Brussels sprouts:
- 4 cups Brussels sprouts (about 2 pounds), trimmed and halved lengthwise
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- For topping
- 1 tablespoon vegetable oil
- 1/2 cup Rice Krispies or other puffed rice cereal
- 1/4 teaspoon togarashi or cayenne pepper
- Kosher salt
- For vinaigrette:
- 1/4 cup Asian fish sauce
- 2 tablespoons water
- 2 tablespoons sugar
- 1 tablespoon rice vinegar
- 1 tablespoon fresh lime juice
- 1 small garlic clove, minced
- 1 small red chile, minced
- 1/4 cup chopped cilantro
- 2 tablespoons chopped mint
STRAWBERRY DUMPLING
By polloazul
Test kitchen director Ruth Cousineau learned how to make this stovetop dessert from her husband’s family, who wou...
- 1 qt strawberries, trimmed and thickly sliced (about 4 cups)
- 2/3 cup sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons cold unsalted butter, cut into pieces
- 2/3 cup whole milk
- ACCOMPANIMENT: heavy cream
Think Pink! Cranberry Orange Cheesecake Bites
By polloazul
For the cranberry puree: Combine all ingredients except vanilla in heavy large saucepan
- For the cranberry puree:
- 6 ounces fresh cranberries
- 1/2 cup sugar
- 1/4 cup fresh orange juice (from about 1/2 of a large orange)
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 teaspoons pure vanilla extract
- or the crust:
- 1.5 cups crushed oreo cookies (from about 15 oreos)
- 3 tablespoons melted butter
- 1 tablespoon sugar
- For the cheesecake filling:
- 2 8-ounce packages of cream cheese (regular or 1/3 less fat), at room temperature
- 2/3 cup sugar
- 1 tablespoon pure vanilla extract
- 2 extra large eggs, plus 1 egg yolk
- 1 tablespoon orange zest (from about 1/2 of a large orange)
- 1 tablespoon fresh orange juice
- 1/2 cup sour cream
- 2/3 cup cranberry puree
- For dipping:
- 30 ounces good quality white chocolate bar, chopped fine
Roasted Red Pepper Penne.
By polloazul
To roast peppers: remove core and seeds from peppers and slice into pieces
- 2 large red peppers
- 3 cloves of garlic
- 1/3 cup parmesan cheese
- 4-5 basil leaves, torn
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 4-5 tablespoons olive oil
- 2 cups of dry whole wheat penne
- 1/2 yellow onion, chopped
- 2 thin sliced boneless, skinless chicken breasts
- salt & pepper for seasoning chicken
Ginger and Scallion Beef Recipe (姜葱牛肉)
By polloazul
1. Marinate sliced beef with all the Marinade ingredients and set aside for 5-10 minutes
- Marinade:
- 8 oz beef flap meat, beef tenderloin or beef flank steak, sliced
- 2 1/2 tablespoons oil
- 1-inch ginger, peeled and thinly shredded
- 3 stalks scallions, cut into 2-inch lengths
- 2 tablespoons Sherry wine or Shaoxing wine
- 1 tablespoon oyster sauce
- 1 teaspoon Maggi seasoning
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 dash of white pepper
Sweet Potatoes with Pecans, Goat Cheese and Celery
By polloazul
Preheat oven to 450 degrees
- 1 1/2 pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins
- 4 tablespoons olive oil, divided
- 1/4 cup toasted and cooled pecan halves
- 2 tiny or 1 small shallot
- 2 stalks celery
- 2 tablespoons flat-leaf parsley
- 1 tablespoon dried cranberries or cherries (optional)
- 2 ounces firmish goat cheese
- Salt and freshly ground black pepper
- 2 teaspoons red wine vinegar
- 1/2 teaspoon smooth Dijon mustard