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Recipes
Potato, fontina & oregano Pizza
By polloazul
1. Make pizza dough according to instructions
- Pizza Dough
- 1 ⁄4 cup Melted Onions
- 1 yukon gold potato
- 1 ⁄3 cup grated fontina
- 2 tbsp. fresh oregano leaves
- 2 tbsp. grated grana padano
- Salt and freshly ground black pepper
Roasted Grape, Blue Cheese, & Honey Crostini
By polloazul
Crostini with roasted grapes, blue cheese, and a touch of sweet honey
- Red grapes, about 1 pound, removed from the stems
- 1 tablespoon olive oil
- 1 French baguette, thinly sliced and toasted
- Blue cheese, about 4-6 ounces
- Honey, for drizzling
LASAGNE BOLOGNESE WITH SPINACH
By polloazul
MAKE SAUCE: Heat oil in a 12- to 14-inch heavy skillet over medium heat until it shimmers
- FOR BOLOGNESE SAUCE
- 1/4 cup olive oil
- 3 oz sliced pancetta, finely chopped
- 1 medium onion, finely chopped
- 1 large carrot, finely chopped
- 1 celery rib, finely chopped
- 2 garlic cloves, chopped
- 2 lb ground beef chuck (not lean)
- 1 1/2 cups dry white wine
- 1 1/2 cups whole milk
- 1/4 cup tomato paste
- 1 1/2 teaspoons thyme leaves
- FOR RICOTTA FILLING
- 2 (10-oz) packages frozen chopped spinach, thawed
- 2 (15-oz) containers whole-milk ricotta
- 4 large eggs, lightly beaten
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 teaspoon grated nutmeg
- 3/4 cup whole milk, divided
- FOR ASSEMBLING LASAGNE
- 12 Barilla no-boil dried lasagne noodles (from 1 box)
- 1/2 cup grated Parmigiano-Reggiano
- EQUIPMENT: a 13- by 9-inch baking pan (3 inches deep)
Salmon Tartare in a Martini Glass
By polloazul
Recipe courtesy Bobby Flay
- 3/4 pound salmon, cut into 1/4-inch dice
- 2 tablespoons Dijon mustard
- 2 tablespoons pureed canned chipotles
- 1/4 cup capers, drained
- 1/4 cup scallions
- 3 tablespoons olive oil
- 3 tablespoons finely chopped cilantro
- 1/4 cup tequila
- 8 fried tarro chips (store bought in bag)
- Cilantro leaves
Classic Potato Salad
By polloazul
A tablespoon of vinegar per quart of water is enough to boil the potatoes without having to worry about whether or...
- 4 pounds russet potatoes, peeled and cut into 3/4 inch cubes
- Kosher salt
- 1/4 cup sugar, divided
- 6 tablespoons rice wine vinegar, divided
- 3 ribs celery, finely diced (about 1 cup)
- 1 medium red onion, finely diced (about 1/2 cup)
- 4 scallions, green parts only, thinly sliced (about 1/2 cup, optional)
- 1/4 cup fresh parsley leaves, washed and minced (optional)
- 1/4 cup chopped cornichons (see note)
- 2 tablespoons whole grain mustard (more or less to taste
- 1 1/4 cups mayonnaise
- Fresh ground black pepper
Prosciutto-Wrapped Roast Pork Loin
By polloazul
Pairing Note: A classic Tuscan red like the Donatella Cinelli Colombini 2004 Rosso di Montalcino, which has a hint ...
- 1 lemon
- 5 tbsp. chopped fresh rosemary
- 25 fresh sage leaves, minced
- 12 cloves garlic, finely chopped
- 1 4-lb. boneless pork loin, trimmed
- Kosher salt and freshly ground black pepper, to taste
- 12 thin center-cut slices prosciutto di Parma (3 oz.)
- 2 tbsp. extra-virgin olive oil
- 1 large onion, cut into thick rings
Simple Cranberry Scones
By polloazul
Preheat the oven to 400º F -Combine the first four ingredients in a bowl, then add the Earth balance or butter to
- 3 c flour
- 1/3 c sugar
- 1 tsp salt
- 1/2 tsp baking soda
- 2 1/2 tsp baking powder
- 3/4 c Earth Balance (or butter)
- 1 c almond milk (also can use regular milk or buttermilk)
- 1 1/4 c fresh chopped cranberries
Colorful Lentil Salad with Walnuts & Herbs
By polloazul
Rinse the lentils well and place them in a saucepan
- 1 pound (2 to 2 1/4 cups) dry Umbrian or green French lentils
- 4 cups chicken broth (optional)
- 1/2 cup dry-packed sun-dried tomatoes
- 1 large yellow onion
- 3 bell peppers (ideally a mix of orange, yellow, and red)
- 3 cloves garlic
- 1/2 cup olive oil, divided
- 1 cup walnuts, toasted and chopped
- 1 cup flat parsley leaves, roughly chopped
- 1 cup mint leaves, roughly chopped
- 1 1/2 ounces Parmesan cheese, divided (omit for a vegan salad)
- 1 lemon, juiced and zested
- 2 tablespoons pomegranate molasses (make sure it is pure pomegranate molasses with no added sugar)
- 2 teaspoons flaky or kosher salt, or more to taste
- Freshly ground black pepper
Warm Chickpea Salad with Cumin & Garlic
By polloazul
Heat the olive oil in a heavy skillet (cast iron is nice) over medium heat
- 3 tablespoons olive oil
- 2 tablespoons whole cumin seeds
- 1/4 teaspoon dried red pepper flakes, or to taste
- 4 garlic cloves, finely minced
- 2 15-ounce cans chickpeas (garbanzo beans), rinsed and drained
- 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
- 3/4 cup Italian parsley, leaves only
- Small handful fresh mint leaves
- 1 lemon, zested and juiced
- 3/4 pound English cucumber
- Flaky sea salt
KOREAN-STYLE GRILLED FLANK STEAK
By polloazul
Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar (not seasoned)
- 1 tablespoon grated peeled ginger
- 1 garlic clove, minced
- 2 teaspoons Sriracha (Southeast Asian chile sauce)
- 2 teaspoons sugar
- 1 1/2 teaspoons Asian sesame oil
- 1 to 1 1/4 lb flank steak
- 2 scallions, finely chopped
- 2 tablespoons toasted sesame seeds