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Recipes
STUFFED SALMON W/ SRIRACHA CREAM SAUCE
By polloazul
TERIYAKI MARINADE: 1. in a small bowl, combine cornstarch & 1/4 cup cold water
- TERIYAKI MARINADE:
- 1 tablespoon cornstarch
- 1/4 cup cold water
- 1/4 cup soy sauce
- 1 cup water (or pineapple juice)
- 5 tablespoon packed brown sugar (use only 4 tbsp if using pineapple juice)
- 1/2 tsp ground ginger
- 1/4 tsp garlic powder
- 2 tablespoons honey
- SRIRACHA CREAM SAUCE:
- 1/4 cup Sriracha sauce
- 1 cup mayonnaise
- 3 tablespoons condensed milk
- 2 salmon filets
- 2-3 tbsp cream cheese (room temperature)
- green onions (thinly sliced)
- sesame seeds
- olive oil
Yogurt-Mint Tagliatelle
By polloazul
Bring a large pot of lightly salted water and a small pot of water to a boil
- 1 cup plain low-fat yogurt
- 1/2 cup grated parmigiano reggiano (plus extra for garnish)
- 1/2 cup fresh mint, cut into ribbons
- 1/2 cup shelled peas
- 1 tbsp lemon zest (preferably from an organic lemon)
- 4 servings of fresh pasta
Traditional Beef Pho
By polloazul
Place a wire cooling rack or grill grate directly over the flame of a gas burner set on high
- To Serve:
- 2 large onions, split in half
- 1 large hand ginger (about 6 inches long), split in half lengthwise
- 3 pounds beef shin, with meat attached
- 2 pounds oxtail, cut into 1/2 to 1-inch thick slices
- 1 pound boneless beef chuck
- 1 pound beef brisket
- 3 whole star anise pods
- 1 cinnamon stick
- 1 teaspoon fennel seeds
- 4 cloves
- 1 teaspoon coriander seeds
- 1/4 cup fish sauce, plus more to taste
- 2 tablespoons sugar (preferably yellow rock sugar)
- Kosher salt
- 6 to 8 servings pho noodles
- 1 pound beef flank steak, sliced thinly against the grain
- 2 to 3 cups mixed herbs (cilantro, basil, and mint)
- 2 to 3 cups trimmed bean sprouts
- 1/2 cup sliced scallions
- Thinly sliced Thai chilis
- 2 limes, each cut into 4 wedges
- Hoisin sauce and Sriracha
Grilled Pound Cake "Brats"
By polloazul
In a medium bowl, add 1 pint of blackberries, 2 tablespoons of baker's sugar, half of the lemon zest, half of the l...
- 2 pints fresh local blackberries
- 2 tablespoons baker's sugar, plus 1/2 cup, plus more for cream
- 1 lemon, zested and juiced
- 1/8 teaspoon ground cinnamon, plus more for cream
- 1 loaf pound cake
- 1 pint whipping cream
- 3 to 4 sprigs mint, leaves chiffonade
ROASTED MUSHROOMS ESCARGOT-STYLE
By polloazul
Preheat oven to 450ºF with rack in middle
- 1 lb mushrooms such as cremini or white, halved lengthwise if large
- 2 tablespoons capers, rinsed and chopped
- 3 large garlic cloves, minced
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter, cut into pieces
- 2 teaspoons fresh lemon juice
- 1/4 cup chopped flat-leaf parsley
- ACCOMPANIMENT: crusty bread
Chèvre with Herbs, Olive Oil, and Lemon Zest
By polloazul
Arrange cheese in a single layer on a serving plate; drizzle some olive oil over cheese
- 5 oz. Chabis or other fresh goats' milk cheese, cut into slices about 1/2" thick
- McEvoy extra-virgin olive oil or other mild fruity olive oil
- Zest of 1/2 lemon, finely grated
- 1 tsp. chopped parsley leaves
- 3 snipped chives
- Crushed coarse sea salt
- Freshly ground black pepper
- Fresh baguette or crusty bread
Mediterranean Couscous Cabbage Rolls
By polloazul
Bring 3 cups water to a boil in a large skillet
- 8 giant Green or Napa cabbage leaves
- 3/4 teaspoon salt, divided
- 1 1/2 cups homemade chicken or vegetable broth (or low sodium store bought)
- 1 cup couscous
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 2 28-oz can of whole tomatoes, crushed by hand
- 1 Tbsp red-wine vinegar
- 2 teaspoon sugar
- 1 teaspoon ground cinnamon
- 4 tbsp lemon juice
- 3/4 cup crumbled feta cheese
- 1/4 cup chopped black olives
- 2 tablespoons chopped fresh mint, plus more for garnish
Classic Red Sangria
By polloazul
In a large container, sprinkle the fruit (orange, lemon and apples) with 1/2 cup of sugar and the lime and orange j...
- 1 orange, cut in quarters and then thin slices
- 1 lemon, cut in quarters and very thinly sliced
- 2 large apples, peeled, cored and cut into thin slices
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh orange juice
- 1/2 cup sugar
- 1/4 cup brandy
- 1/4 cup Grand Marnier or orange flavored liqueur
- 1 1.5 L (or 2 bottles of 750ml) bottle of red wine (from chart above, Rioja Reds, Malbec, Merlot or Shiraz)
- 2 liters seltzer water or club soda, chilled
Bay Scallops in Wood Sorrel Butter Sauce
By polloazul
In a large nonreactive skillet, melt 1 tablespoon of the butter over moderate heat
- 1 . 4 tablespoons cold unsalted butter, cut into tablespoons
- 2 . 1 medium shallot, minced
- 3 . Salt
- 4 . 1/2 cup Champagne vinegar
- 5 . 1/4 cup heavy cream
- 6 . Cayenne pepper
- 7 . 1 pound bay scallops, membrane removed
- 8 . 2 medium tomatoes--peeled, seeded and cut into 1/3 -inch dice
- 9 . 1/2 cup tightly packed wood sorrel leaves, finely shredded
Onion Soup [Soupe à l’Oignon]
![Onion Soup [Soupe à l’Oignon]](/media/f1/25/afe9f1eaca32112451a6d9282e8f91ee9809.jpg/tsp/onion-soup-soupe-a-loignon.jpg)
By polloazul
Adapted from Mastering the Art of French Cooking
- To finish [Gratinèe] (Optional):
- 1 1/2 pounds (680 grams or 24 ounces or about 5 cups) thinly sliced yellow onions
- 3 tablespoons (42 grams or 1 1/2 ounces) unsalted butter
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 grams) table salt, plus additional to taste
- 1/4 teaspoon (1 gram) granulated sugar (helps the onions to brown)
- 3 tablespoons (24 grams or 7/8 ounce) all-purpose flour
- 2 quarts (8 cups or 1.9 liters) beef or other brown stock*
- 1/2 cup (118 ml) dry white wine or dry white vermouth
- Freshly ground black pepper
- 3 tablespoons (45 ml) cognac or brandy (optional)
- 1 tablespoon grated raw onion
- 1 to 2 cups (to taste) grated Swiss (I often use Gruyere) or a mixture of Swiss and Parmesan cheese
- 1 tablespoon butter, melted
- 12 to 16 1-inch thick rounds French bread, toasted until hard