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Recipes
Homemade French Onion Dip
By polloazul
Heat the oil in a large heavy-bottomed skillet set over medium-high heat
- 2 tbsp olive oil
- 1 1/2 cups finely diced red onion
- 1 1/2 cups finely diced yellow onion
- 1 1/2 cups finely diced sweet onion (Walla Walla or Vidalia)
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups plain non-fat Greek yogurt
- 1/4 cup mayonnaise
- 1 tsp lemon juice
- Dash Worcestershire sauce
Orange Beef and Broccoli Stir-fry
By polloazul
Marinate the beef: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is...
- 1 pound flank, skirt, hangar, or flatiron steak, cut against the grain into 1/4-inch thick slices
- 1 tablespoon soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon cornstarch
- 1 1/2 tablespoons peanut or vegetable oil
- 1 clove garlic, minced
- 1 teaspoon minced or grated ginger
- 1 shallot, finely chopped
- 2 cups broccoli florets
- Freshly ground black pepper
- Sauce
- 2 teaspoons grated orange zest
- 1/4 cup orange juice, preferably freshly squeezed
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon cayenne pepper (optional for more of a kick!)
- 1 teaspoon cornstarch
STUFFED ZUCCHINI ROLL-UPS
By polloazul
Place sun-dried in a small bowl
- 2 medium zucchinis
- 2 garlic cloves, minced
- dried chili flakes
- salt
- olive oil
- 1/2 cup feta cheese
- 2 tablespoons sun-dried tomatoes
- 2 tablespoons walnuts
- 2 teaspoons fresh thyme, chopped
- black pepper, freshly milled
Stuffed Squid with Tomatoes and Thyme
By polloazul
Remove the heads from the squid, reserving the tentacles
- 1 pound squid (about six)
- 5 ounces (3-4 slices) firm white bread, dried
- 1/3 cup dry white wine
- 2 onions
- 2 cloves garlic
- 1 bunch flat leaf parsley
- 2 thick slices of Bayonne ham (1 1/8-inch slice of prosciutto will also work)
- 4 tablespoons olive oil
- Salt and pepper
- Pinch of cayenne
- 5 large tomatoes (canned tomatoes work well)
- 1 sprig thyme
- Special equipment
- Wooden toothpicks
Lamb Loin in Walnut Oil
By polloazul
Separate the loins and tenderloins from the saddle, and trim them completely
- 6-pound saddle of lamb
- salt and pepper to taste
- 1/2 cup walnut oil
- 1 cup dry white wine
- 1 bay leaf
- 2 3-inch sprigs fresh thyme
- 2 medium shallots
- 4 tablespoons virgin olive oil
- 1/2 cup lamb stock
Crab Maison
By polloazul
1. Whisk together mayonnaise, oil, vinegar, mustard, capers, parsley, salt, pepper, and scallions; add crabmeat and...
- 1/2 cup mayonnaise
- 2 tbsp. high quality olive oil
- 2 tsp. white wine vinegar
- 1 tsp. Creole or Dijon mustard
- 1 tsp. small capers, rinsed, drained, and finely chopped
- 1/2 tsp. finely chopped flat-leaf parsley
- 1/2 tsp. kosher salt
- 1/8 tsp. freshly ground white pepper 3 green onions, finely chopped
- 1 lb. jumbo lump crab meat 12 large leaves butter lettuce
- 4 slices tomato, halved
Sindhi Biryani (Spiced Goat and Rice Pilaf)
By polloazul
The recipe for this spiced rice dish from Pakistan's Sindh province was given to us by Karachi home cook Najma Awan
- 2 cups cilantro, roughly chopped
- 1 cup mint leaves
- 10 cloves garlic
- 10 small green chiles, stemmed
- 1 " piece ginger, peeled and sliced
- 1 1/2 cups canola oil
- 5 medium yellow onions, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 3 lb. bone-in goat shoulder or beef chuck, cut into 2" cubes
- 3 tbsp. ground coriander
- 40 whole black peppercorns
- 16 whole cloves
- 12 whole black cardamom pods
- 10 bay leaves
- 2 cinnamon sticks, broken in half
- 2 cups plain yogurt
- 6 dried Turkish apricots, quartered
- 1/4 cup fresh lemon juice
- 2 1/2 cups basmati rice, soaked in cold water for 30 minutes and drained
- 10 drops orange food coloring
Finocchio al Forno (Fennel Baked in Cream)
By polloazul
1. Heat oven to 425°. In a bowl, toss together fennel, cream, and 1 cup Parmesan; season with salt and pepper
- 1 1⁄2 lbs. fennel (about 2 large bulbs), stalks removed,
- halved lengthwise, and cut into 1⁄2" wedges
- 2 cups heavy cream
- 1 1⁄2 cups finely grated Parmesan
- Kosher salt and freshly ground black pepper,
- to taste
- 4 tbsp. unsalted butter, cubed
PORCINI MUSHROOM SOUP
By polloazul
This soup is inspired by one that food editor Paul Grimes’s Russian grandmother used to make
- 3/4 oz dried porcini mushrooms (1 cup)
- 6 cups tepid water plus 2 cups hot water, divided
- 1 medium onion, finely chopped
- 1/2 stick unsalted butter
- 2 celery ribs, finely chopped
- 1 medium carrot, finely chopped
- 3 garlic cloves, finely chopped
- 1 1/2 lb white mushrooms, sliced or quartered
- 1 (15-oz) can diced tomatoes, drained
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons finely chopped dill
Thai Vegetable Soup
By polloazul
Heat the oil in a large saucepan over medium heat
- 2 Tablespoons olive oil
- 1 medium onion, finely sliced
- 6 cloves garlic, thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1/4-inch piece ginger, finely grated
- 1 red bell pepper, stemmed, seeded and cut into thin strips
- 1 cup dried, sliced shiitake mushrooms, soaked in 2 1/2 cups water for at least 30 minutes
- 1 can coconut milk
- 1 medium zucchini, cut in half lengthwise and then thinly sliced
- 3 cups roughly chopped bok choy
- 3/4 cup roughly chopped cilantro leaves
- 1/3 cup thinly sliced Thai basil
- salt and pepper, to taste