Polloazul's profile page
Recipes
Salsa de gengibre y soya
By polloazul
Combine todos los ingredientes
- 1/4 taza salsa de soya
- 1/4 taza vinagre de arroz
- 1/4 taza de agua
- 2-1/2 tsp azucar
- 1 cebollín rebanado
- 2 tsp de gengibre rallado
- 1-1/2 tsp aceite de sésamo
- 1/2 tsp pimienta roja
Baked Radicchio and Mozzarella Pasta Recipe
By polloazul
1. Heat the oven to 400°F and arrange a rack in the upper third
- 2 * 2 tablespoons unsalted butter
- 2 * 2 medium garlic cloves, minced
- 1 * 1 medium white onion, small dice (about 1 cup)
- 7 * 7 medium Roma tomatoes (about 2 pounds), cored and coarsely chopped
- 3 * 3 heads Treviso radicchio (about 4 cups), ends trimmed and sliced crosswise into 1/2-inch strips
- 1/2 * 1/2 cup heavy cream
- 1 * 1 pound penne rigate or ziti pasta
- 8 * 8 ounces fresh mozzarella, small dice (about 1 1/2 cups)
- 1/2 * 1/2 cup finely grated Parmigiano-Reggiano
Leek and Pancetta Ristotto with Poached Egg
By polloazul
Bring large skillet of water just to simmer over medium-low heat
- 4 large eggs
- 4-5 cups low-salt chicken broth
- 1 tablespoon olive oil
- 4 ounces pancetta (thinly sliced or diced, depending on thickness)
- 3 cups thinly sliced leeks (white and pale green parts only; about 3 large)
- 1 1/2 cups arborio rice
- 3/4 cup dry white wine
- 3 tablespoons finely chopped fresh Italian parsley
- 2 tablespoons unsalted butter
- 3 tablespoons finely grated Parmesan cheese
- Fresh Italian parsley leaves (for garnish)
- Additional finely grated Parmesan cheese (for garnish)
GLAZED DUCK WITH CLEMENTINE SAUCE
By polloazul
BRAISE DUCKS: Put oven rack in middle position and preheat oven to 350°F
- 2 (6- to 7-lb) Pekin ducks (sometimes called Long Island duck), thawed if necessary and excess fat discarded
- 2 tablespoons kosher salt
- 2 medium onions, quartered lengthwise
- 1 large celery rib, cut crosswise into 4 pieces
- 1/2 cup plus 2 tablespoons sugar
- 3 pounds clementines (12 to 20)
- 1/2 cup red-wine vinegar
- 1/3 cup finely chopped shallot
- 3 tablespoons Mandarine Napoléon liqueur or Cointreau
- 1 1/2 tablespoons arrowroot
- SPECIAL EQUIPMENT: heavy-duty foil
Negima Yakitori (Chicken and Scallion Skewers with Yakitori Sauce)
By polloazul
1. Make the yakitori sauce: Arrange an oven rack 4″ from broiler and heat broiler to high
- 4 whole, bone-in chicken legs
- 2 cups mirin
- 2 cups soy sauce
- 1 cup dry sake
- 2 tbsp. packed dark brown sugar
- 2 tsp. freshly ground black pepper
- 16 large scallions, cut into 1″ lengths
- 5 cloves garlic, crushed
- 1 2″ piece ginger, peeled and thinly sliced
FARMERS' MARKET PAPPARDELLE
By polloazul
Bring a 6- to 8-quart pot of well-salted water to a boil for corn and pasta
- EQUIPMENT:
- 3 garlic cloves, minced
- 3 tablespoons Sherry vinegar or white-wine vinegar
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- 1 1/2 pounds multicolored and multisize cherry tomatoes, halved (quartered if large)
- 3 ears corn, shucked
- 1 1/2 pounds medium zucchini
- 1/2 cup thinly sliced red onion (optional; halve onion lengthwise and thinly slice crosswise)
- 8 to 9 ounces dried egg pappardelle or (dried egg fettuccine
- 1/4 pound sugar snap peas, halved diagonally
- 1 cup small basil leaves, torn if large
- 1/2 cup mint leaves
- 1/3 cup snipped chives
- good vegetable peeler, preferably a V- or U-shaped one
- ACCOMPANIMENT:
- shavings of Parmigiano-Reggiano made with a vegetable peeler
Macarons
By polloazul
Preheat the oven to 300° and have ready a large (18”) pastry bag, fitted with a plain tip, along with two sheet ...
- 4 ounces (115g) blanched almonds or almond flour, or whatever nut you like
- 8 ounces (230g) powdered sugar*
- 5 ounces egg whites (144g), temperature and age not important!
- 2 1/2 ounce (72g) sugar
- the scrapings of 1 vanilla bean or 2 tsp vanilla extract
- 1/2 tsp (2g) salt
- approximately 10 ounces (290g) Swiss buttercream
Lithuanian Cabbage Rolls (Balandeliai)
By polloazul
Bring a large pot of salted water to a boil and boil the head of cabbage for a few minutes, until the outer leaves ...
- 1 head green cabbage
- 1/2 yellow onion, chopped
- 1/2 bell pepper, chopped
- 1 clove garlic, minced
- 2 tablespoons butter
- 1 cup cooked rice
- 1 to 1 1/2 pounds ground beef, pork or turkey (I used turkey)
- 1 egg, beaten
- 2 bay leaves
- Salt and pepper to taste
- 1 cup tomato sauce
- 1 cup chicken or beef stock
- 3 tablespoons sour cream
Gravlax (Dill-cured Salmon)
By polloazul
Washed salmon fillets under running cold water and pat dry
- 2 x 200 g salmon fillets
- 30 g sea salt
- 8 g sugar
- 8 g brown sugar
- 5 g (about 2 tsp) freshly ground black pepper
- 7 g (about 6 sprigs) fresh dill
Smoked Salmon Tomato Cups
By polloazul
1. Using an electric mixer or food processor, blend cream cheese, mayonnaise, chili sauce, horseradish and salt
- Filling
- 1 8-ounce box cream cheese, room temperature (not whipped or lite)
- ¼ cup mayonnaise
- 3 tablespoon Thai Sweet Chili Sauce, such as Mae Ploy
- 2 tablespoons prepared horseradish, drained well
- ½ teaspoon kosher salt
- 8 ounces smoked salmon, flaked
- 2 cups English hot house cucumber, unpeeled & diced very small
- ¼ cup sundried tomatoes, diced small
- ¼ cup chives, snipped small
- 2 tablespoons dill, roughly chopped