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Recipes
Vegetarian Lasagna
By polloazul
In a medium-sized bowl, mix the tofu, ricotta and mozzarella cheese with your hands
- 1 lb no-boil lasagna noodles
- 5 cups (usually 1 1/2 jars) of tomato sauce (I like Whole Foods 365 Brand, no added sugars or preservatives)
- 1 15-ounce package of extra firm tofu
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 3/4 cups shredded Parmesan cheese
- 1 15-ounce can jarred roasted peppers (or roast 2 red peppers yourself)
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon nutmeg
- salt and pepper to taste
Hong Shao Niu Rou Mian (Taiwanese Beef Noodle Soup)
By polloazul
The recipe for this soup is based on one from Taipei's Yong Kang Beef Noodle shop
- 8 lbs. beef shanks, cut crosswise into 2"-thick, bone-in pieces
- 1/4 cup Chinese rice wine
- 3 tbsp. whole black peppercorns
- 14 cloves garlic, crushed
- 8 plum tomatoes, quartered
- 8 whole star anise pods
- 4 yellow onions, quartered
- 2 dried chiles de árbol
- 1 4" piece ginger, chopped
- 3 tbsp. Chinese black vinegar
- Dark soy sauce, kosher salt, and sugar, to taste
- 12 baby bok choy
- 1 1/2 lbs. thin egg noodles
- Chopped pickled Chinese greens, for serving
Cucumber Salad
By polloazul
This crunchy salad from Elizabeth Karmel's Taming the Flame (Wiley, 2005), is a cool counter to smoked meat
- 1 cup apple cider vinegar
- 1/2 cup sugar
- 1 1/2 tsp. kosher salt, plus more to taste
- 2 English seedless cucumbers
- 4 shallots, thinly-sliced crosswise
- Freshly ground black pepper, to taste
Chocolate Gelato
By polloazul
Bring 2 cups of the milk to a simmer in a medium saucepan over medium heat, then remove from heat
- 3 cups milk
- 3 ⁄4 cup sugar
- 2 tbsp. cornstarch
- 3 ⁄4 cup unsweetened cocoa
Carnitas
By polloazul
Adapted from Diana Kennedy
- 3 pounds of pork butt, with plenty of fat
- 1 cup of orange juice
- 3 cups of water
- 2 teaspoons of salt
Grilled Lemongrass Chicken
By polloazul
Mash the lemongrass, shallot, garlic, ginger and chili in a mortar and pestle
- 2 stalks lemongrass, peeled and chopped
- 1 shallot, finely diced
- 1 clove garlic, chopped
- 1 teaspoon ginger, grated
- 1 birds eye chili, seeded and chopped
- 1 tablespoon sugar
- 1/2 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon oil
- 1 pound chicken breast, cut into 3/4 inch cubes
Crispy skin kampachi, mussels, risotto bianco, chanterelle, pimentón mussel broth
By polloazul
Sprinkle a little salt on the skin side of the fish
- 1-1/2 lb Kampachi fillet, skin on
- Handful of small chanterelle mushrooms
- 21 small mussels
- A few sprigs of thyme, leaves removed and chopped
- 1/4 teaspoon of pimenton (sweet smoked Spanish paprika)
- 2 1/2 glasses dry white wine
- 1 cup of arborio rice
- 1 stalk of celery – finely chopped
- 1 medium onion – finely chopped
- 2 cloves of garlic – finely chopped
- 4 cups of really good chicken stock
- 1 sliced shallot
- olive oil
- sea salt
- 1 1/2 tablespoons of butter
Black Bean Sun-Dried Tomato Pasta Salad
By polloazul
1. Combine all ingredients in a large bowl and mix well
- 12-oz. package twisted elbows, cooked to al dente
- 15-oz. can black beans, drained and rinsed
- 2 tablespoons capers
- 8-oz. jar julienne cut sun-ripened dried tomatoes
- 1/4 cup flat-leaf parsley, finely chopped
- 4 oz. crumbled feta cheese
- Juice from 1/2 a lemon
- Salt and pepper, to taste
Linguine and Clams in Ginger-Soy Broth
By polloazul
Preheat oven to 400°F. Place 2 large baking sheets in oven to heat
- 1 cup fresh cilantro leaves
- 4 tablespoons canned low-salt chicken broth
- 6 teaspoons reduced-sodium soy sauce
- 6 teaspoons minced peeled fresh ginger
- 4 teaspoons oriental sesame oil
- 4 teaspoons minced seeded jalapeño chilies
- 2 teaspoons minced garlic
- 32 littleneck clams, scrubbed
- 12 ounces linguine, freshly cooked
- 1/2 cup finely chopped red bell pepper
- 1/4 cup thinly sliced green onions
Roasted Potato Salad with Sour Cream and Shallots
By polloazul
1. Preheat the oven to 400°
- 2 lbs Yukon Gold potatoes, scrubbed and cut into 3/4-inch chunks
- 3 tbsp. olive oil, divided
- 1 1/2 teaspoons kosher salt, divided
- Freshly ground pepper
- 2 medium shallots, thinly sliced (about 1/4 cup)
- 2 cloves garlic, roughly chopped
- 1/3 cup sour cream
- 1 tsp. Dijon mustard
- 1 tsp. red wine vinegar
- 2 tbsp. chopped fresh flat-leaf parsley