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Recipes
Baked Spinach
By polloazul
Adapted from As Always, Julia and Mastering the Art of French Cooking
- 3 pounds fresh spinach
- 3 1/2 to 4 1/2 tablespoons unsalted butter
- Salt and pepper
- 1 1/2 tablespoons flour
- 1 cup stock (your choice; Julia recommends beef) or cream (I used stock; it doesn’t *need* cream)
- 3/4 cup grated Swiss cheese
- 2 tablespoons fine, dry breadcrumbs
Toasted Marshmallow Ice Cream
By polloazul
Torch method: Spread the marshmallows out in a single layer on a sheet pan lined with parchment or a silicon mat (...
- 10 ounces marshmallows
- 2 cups skim milk
- 1 cup heavy cream
- 5 egg yolks
- scant 1/2 cup sugar
- 1 vanilla bean (split in half and scrapped)
- 1 tsp vanilla
- pinch salt
- There are two options for toasting the marshmallows in the kitchen. You can use a broiler (not recommended) or use a torch (recommended).
Patatas Riojanas
By polloazul
Heat a large lidded skillet over medium flame
- 1/4 cup olive oil
- 1 small onion, chopped
- 1-1/2 pounds Yukon Gold potatoes, sliced or “cracked” into bite-sized chunks (see Kitchen Notes)
- 1/2 red bell pepper, chopped
- 3 to 4 ounces Spanish chorizo, sliced into 1/4 to 1/3-inch pieces
- 2 cloves garlic, finely chopped
- 1 teaspoon sweet paprika (see Kitchen Notes)
- 1/4 teaspoon crushed red pepper flakes (see Kitchen Notes)
- 1 small bay leaf
- 1/2 cup dry white wine
- 1-1/2 cups water
- salt, to taste
Gan Bian Si Ji (Dry-Fried Green Beans)
By polloazul
Heat 2 tbsp. oil in a 14" flat-bottomed wok or 12" skillet over medium-high; add beans, and cook, stirring often, u...
- 1/4 cup canola oil
- 10 oz. green beans, cut into 2" pieces
- 2 oz. ground pork
- 3 tbsp. finely chopped pickled mustard greens
- 1 tbsp. Chinese cooking wine
- 1 tbsp. soy sauce
- 1 tsp. toasted sesame oil
- Kosher salt and freshly ground black pepper, to taste
BRAMBLE JELLY SHOTS
By polloazul
In a small mixing bowl, sprinkle the Knox and the Jell-O into the hot water and stir until completely dissolved, 5 ...
- For the float:
- 6 ounces crème de mûre (blackberry liqueur)
- 7 grams (1 packet) Knox unflavored gelatin
- 1 package (3 ounces) grape-flavored Jell-O gelatin
- 1 cup hot water
- For the gin sour:
- 1 cup gin (lemon infused)
- 2/3 cup fresh lemon juice
- 1/2 cup sugar
- 28 grams (4 packets) Knox unflavored gelatin
- 1 cup hot water.
SHRIMP BUTTER TOASTS
By polloazul
MAKE SHRIMP BUTTER: Heat 2 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsi...
- FOR SHRIMP BUTTER
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 1 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup minced onion
- 2 1/2 teaspoons fresh lemon juice
- 1/8 teaspoon cayenne
- FOR TOAST POINTS
- 10 slices firm white sandwich bread, crusts discarded and each slice cut to form 4 triangles
- 3 tablespoons unsalted butter, melted
- GARNISH: whole cooked shrimp
TURKEY, 45-MINUTE ROAST
By polloazul
1. Heat oven to 450 degrees
- 1 8- to 12-pound turkey
- 10 garlic cloves, peeled and lightly crushed, more to taste
- 1 branch fresh tarragon or thyme separated into sprigs, or 1/2 teaspoon dried thyme or tarragon
- 1/3 cup extra virgin olive oil or butter
- Salt and pepper to taste.
Frozen Melon Margaritas
By polloazul
1. To make the sorbet, cut the melon into chunks and puree them in a blender with the 1/4 cup (60ml) fresh lime jui...
- For the melon-tequila sorbet:
- 1 medium melon (2-pounds, 900g), peeled and seeded
- 1/4 cup (60ml) fresh lime juice
- 3 tablespoons (45ml) tequila
- 1/3 cup (65g) sugar or 1/4 cup (80g) agave nectar
- big pinch of salt
- For the frozen melon margaritas:
- 6 scoops (8 ounces, 240g) melon-tequila sorbet
- 1/4 cup (60ml) tequila
- 4 ice cubes
- 2-3 tablespoons fresh lime juice
Spaghetti "aio e oio"
By polloazul
Cocine el spaghetti con una porcion extra de sal
- 1 lb de Pasta
- 1/3 taza de aceite extra virgen
- 2 ts de ajo finamente picado
- Pimineta roja picante al gusto
- 2 tbs de perejil finamente picado
Baked Orzo with Eggplant and Mozzarella
By polloazul
Sprinkle your eggplant generously with salt and let it drain in a colander for 30 minutes
- 1 large (mine was just over 1 1/4 pounds/570 grams) eggplant, cut into 3/4-inch dice
- Salt and black pepper
- 1/4 cup (60 ml) olive oil
- 1 medium carrot, peeled and cut into 1/4-inch dice
- 1 celery stalk, in a 1/4-inch dice
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 8 ounces (225 grams) orzo, a rice-shaped pasta, rinsed
- 1 teaspoon (6 grams) tomato paste
- 1 1/2 cups (355 ml) vegetable stock
- 1 to 3 tablespoons fresh oregano, chopped
- 1 teaspoon grated lemon zest or more to taste, up to the zest of a whole lemon
- 4 ounces (115 grams) mozzarella, firmer is better here, cut into 1/3-inch dice
- 1 1/2 ounces (a generous 1/2 cup or 45 grams) parmesan, grated
- 3 medium tomatoes, diced