Polloazul's profile page
Recipes
Zucchini Fritters
By polloazul
Preheat oven to 200 degrees
- 1 pound (about 2 medium) zucchini
- 1 teaspoon coarse or Kosher salt, plus extra to taste
- 2 scallions, split lengthwise and sliced thin
- 1 large egg, lightly beaten
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- Olive or another oil of your choice, for frying
- To serve (optional)
- 1 cup sour cream or plain, full-fat yogurt
- 1 to 2 tablespoon lemon juice
- 1/4 teaspoon lemon zest
- Pinches of salt
- 1 small minced or crushed clove of garlic
Mango Summer Rolls
By polloazul
Bring a small pot of water
- Peanut Dipping Sauce:
- 4 ounces dried rice vermicelli noodles
- 1 large mango, peeled and cut into strips
- 1 large carrot, julienned
- 1 large cucumber, julienned
- 24 mint leaves
- 1 package round rice paper wrappers
- 2 tablespoons peanut butter
- 2 tablespoons water
- 1 tablespoon soy sauce
- 2 teaspoons honey
- 2 teaspoons white rice vinegar
- 1 teaspoon chili sauce
Bacon-Wrapped Jalapeño Poppers
By polloazul
1. Arrange an oven rack 4″ from broiler and heat broiler to high
- 20 large jalapeños (about 1 lb.), halved and seeded
- 20 strips bacon (about 1 lb.), cut in half
- 1 lb. cream cheese, softened
- 2/3 cup grated Parmesan
- 2 tbsp. chopped chives
- 1/4 tsp. cayenne
- Kosher salt and freshly ground pepper, to taste
Mango And Vanilla Bean Buttermilk Panna Cottas
By polloazul
Kitchen Note: for the recipe I used one cup (250ml) of canned mango puree which I know is not available everywhere
- 1 cup (250ml) mango puree
- 1 tablespoon (15gr) water
- 1 3/4 teaspoons (4gr) powdered gelatin
- 1 vanilla bean
- 1 cup (250ml) heavy cream
- 1/4 cup (50gr) sugar
- 1 cup (250ml) whole buttermilk
Neapolitan Christmas Eve Spaghetti with Walnuts (U Spaghetti’ Anatalina)
By polloazul
This recipe comes from Catherine Fulvio’s latest book, Eat Like an Italian
- 1 lb (450 g) spaghetti
- 1/2 cup (125 ml) good-quality extra virgin olive oil
- 4 garlic cloves, very finely sliced
- 6 tinned anchovies, drained and roughly chopped
- 1 1/2 cups (150 g) walnuts, lightly toasted and chopped
- salt and freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley, to garnis
Barbecued Eggplant with Miso Glaze
By polloazul
The secret of this elegant dish, served by chef Ian Chalermkittichai at his New York restaurant the Ember Room, is ...
- 3 Japanese eggplants
- 1/2 tsp. sea salt
- 1/4 tsp. red chili flakes
- 3 tbsp. white miso paste
- 1/4 cup Thai red curry paste
- 1 1/2 tsp. palm sugar
- 2 sprigs cilantro, roughly chopped
Magic Sauce
By polloazul
Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot
- 1/2 cup extra-virgin olive oil
- 1 teaspoon fresh rosemary leaves
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 2 teaspoons sweet paprika
- 2 medium cloves of garlic, smashed into a paste
- 1 well-crumbled bay leaf
- pinch of red pepper flakes
- 1/4 teaspoon + fine grain sea salt
- 1 tablespoon fresh lemon juice
Olive Oil-Braised Vegetables
By polloazul
1. Put the olive oil, anchovy paste, chile flakes, sun-dried tomatoes, garlic, rosemary, and lemon slices in a 6-qt
- 1 cup extra-virgin olive oil
- 1 tbsp. anchovy paste
- 1/2 tsp. crushed red chile flakes
- 6 sun-dried tomatoes, thinly sliced lengthwise
- 6 cloves garlic, peeled and smashed with the side of a knife
- 6 sprigs rosemary
- 1 lemon, ends trimmed, thinly sliced crosswise, seeds removed
- 1 large zucchini, cut diagonally into 1 1/2″-long pieces
- 1 lb. baby Yukon Gold or new potatoes
- 1 medium head broccoli, cut into florets, stalk cut into large pieces
- 1/2 medium head cauliflower, cut into florets, stalk cut into large pieces
- 2 tbsp. finely chopped parsley
- 2 sprigs marjoram, stems removed
- Kosher salt and freshly ground black pepper, to taste
Rosemary-Lemon White Bean Dip
By polloazul
* 1. Put the beans in the container of a food processor with 1 clove of garlic and a healthy pinch of salt
- 2 cups cooked white beans, like cannelini, drained but moist
- 1 to 3 cloves garlic, peeled
- Salt and freshly ground black pepper to taste
- 1/4 cup plus 1 tablespoon extra virgin olive oil
- 2 teaspoons minced fresh rosemary
- Grated rind of 2 lemons
Chocolate-Dulce de Leche Flan
By polloazul
Adapted from My Sweet Mexico (Ten Speed) by Fany Gerson
- For the cake layer:
- 3/4 cup (210g) dulce de leche
- 3/4 cup (150g) sugar
- 3/4 cup (110g) flour
- 1/3 cup (35g) unsweetened cocoa powder, preferably Dutch-process
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- pinch of salt
- 1/2 cup (125ml) buttermilk or plain whole milk yogurt
- 3 tablespoons vegetable oil
- 1 egg, at room temperature
- 1/2 teaspoon vanilla extract
- For the flan layer:
- 1 can (12 ounces, 340g) evaporated milk
- 1 can (14 ounces, 395g) sweetened condensed milk
- 4 eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt