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Recipes
SPICY NAPA CABBAGE SLAW WITH CILANTRO DRESSING
By polloazul
Instead of the often-leaden, mayo-heavy supermarket slaw, why not try this wonderfully crisp version? The ginger an...
- 1/4 cup rice vinegar (not seasoned)
- 2 teaspoons sugar
- 1 teaspoon grated peeled ginger
- 2 tablespoons vegetable oil
- 1 fresh serrano chile, finely chopped, with seeds
- 1 small head Napa cabbage (1 1/2 lb), cored and cut crosswise into 1/2-inch slices
- 1 bunch scallions, sliced
- 1/2 cup coarsely chopped cilantro
SALAD OF BITTER LETTUCE AND MUSHROOM CONFIT
By polloazul
You will end up with plenty of leftover herb-scented vegetable oil; just strain and use for cooking
- Mushroom confit:
- 11/2 pounds (750 grams) mushrooms, cremini and oyster
- 2 bay leaves
- 4 thyme sprigs
- 1 tablespoon kosher salt
- 1 tablespoon peppercorns
- 4 cloves
- 1 dried chili
- 1 head garlic, separated into cloves, unpeeled
- Vegetable oil to cover mushrooms
- Salad:
- 8 cups bitter lettuce such as escarole, arugula, radicchio, Belgian endive, watercress
- 2 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/3 cup olive oil
- 2 tablespoons chopped parsley
- Garlic toasts:
- 8 1/4 -inch slices of baguette, toasted
POMMES DUCHESSE GRATIN
By polloazul
Put oven rack in middle position and preheat oven to 400°F
- 3 lb russet (baking) potatoes
- 1 cup heavy cream
- 5 tablespoons unsalted butter
- 1 garlic clove, minced
- 3 large eggs
- 1 1/4 teaspoons salt
- 1/4 teaspoon white pepper
- 1/8 teaspoon freshly grated nutmeg
- SPECIAL EQUIPMENT: a potato ricer or a food mill fitted with medium disk
Chai-Spiced Arroz Con Leche
By polloazul
Soak the rice, cinnamon sticks, lemon zest and cloves in the water in a heavy saucepan for 1 hour
- 1 cup arborio rice
- 2 cinnamon sticks
- 1/2 tsp lemon zest
- 2 whole cloves
- 4 cups water
- 1 egg
- 3 cups whole milk
- 1 14-oz can sweetened condensed milk
- 1/4 teaspoon salt
- 1 tablespoon vanilla
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cardamom
- 1/4 tsp allspice
Carrot and Fennel Soup
By polloazul
Heat the olive oil in your largest soup pot over medium-high heat
- 3 tablespoons extra virgin olive oil
- 2 medium fennel bulbs, trimmed fronds reserved, thinly sliced
- 2 1/4 pounds farmer market carrots, thickly sliced
- 2 large cloves garlic, thinly sliced
- 10 cups good-tasting vegetable broth or water
- salt to taste
- 3 cups / 12 oz cooked wild rice
- 2 tablespoons blood orange olive oil or 5 tablespoons fresh orange juice
- lots of freshly grated Parmesan cheese
Pulled Pork Italiano
By polloazul
1. Heat oven to 450°. Combine fennel, parsley, thyme, and 3 tsp
- 3 tbsp. ground fennel seeds
- 3 tbsp. dried parsley
- 1 1/2 tbsp. dried thyme
- 3 1/2 tsp. crushed red chile flakes, plus more
- 1 6-7-1b. pork shoulder, butterflied
- 3 sprigs rosemary, stemmed and finely chopped
- 1 head garlic, finely chopped
- Kosher salt and freshly ground black pepper, to taste
- 4 cups beef stock
- 1/2 cup red wine
- 1 medium yellow onion, thinly sliced
- 1 bay leaf
- 1/2 cup canned crushed tomatoes
- 2 lb. broccoli rabe
- 1/4 cup canola oil
- 32 slices sharp provolone
- 8 12″ crusty Italian rolls, split
- 24 roasted long hot peppers
Tiramisu
By polloazul
Beat the 4 egg yolks until light
- 500 gr. Mascarpone Cheese At Room Temperature
- 1/2 cup Whipping Cream
- 4 Eggs, Separated
- 1 1/4 Cup Espresso Coffee, Cooled
- 1/2 Cup Sugar
- 1/3-Cup Brandy
- 24 Savoiardi Cookies (Ladyfingers)
- Dark Chocolate, Shaved
Thai Pumpkin Soup with Coconut Milk
By polloazul
1. Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic
- 1 tablespoon of olive oil
- 1 brown onion, coarsely chopped
- 2 clove of garlic, grated
- 1.5 kg of butternut pumpkin, peeled, coarsely chopped
- 2 tsp ground coriander (cilantro)
- 1 tsp ground cumin
- 1 tbs ginger, chopped or grated
- 1 bunch coriander (cilantro) roots, washed, coarsely chopped
- 1 bunch of coriander (cilantro) leaves, chopped roughly
- 1 litre of vegetable stock
- 400 ml of coconut milk or cream
Slow Cooker Carnitas
By polloazul
Mix salt and cumin together and rub all over the pork shoulder
- 3 1/2 pounds pork shoulder
- 2 oranges
- 2 limes
- 10 cloves garlic
- 1 tablespoon kosher salt
- 2 tablespoon cumin
- 1 cup beef broth
Black Olive Risotto
By polloazul
Reprinted from The New Portugese Table, by David Leite (Clarkson Potter, 2009)
- 8 cups chicken stock or store-bought low-sodium broth
- 3 tablespoons olive oil
- 1 small yellow onion, minced
- 2 cups Carolino, Carnaroli, or Arborio rice
- 1/2 cup dry white wine
- 2/3 cup freshly grated Parmigiano-Reggiano, plus curls for garnish
- 1/3 cup mascarpone cheese
- 3/4 cup pitted oil-cured black olives, rinsed if overly salty, thinly sliced lengthwise, plus more for garnish
- Kosher salt and freshly ground black pepper
- 2 tablespoons minced fresh flat-leaf parsley leaves