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Recipes
Miso Butter on Poached Eggs and Green Beans
By polloazul
based on Pan-Roasted Asparagus with Poached Egg and Miso Butter recipe in Momofuku
- 1/2 1/2 1/2 cup shiro (white) miso
- 5 5 to tablespoons unsalted butter at room temperature, plus more to cook asparagus, green beans, or whatever vegetable you’re serving
- 2 2 2 teaspoons sherry vinegar
- 4 4 3 to 4 green beans, sauteed in butter for about 3 to 4 minutes
Baklava
By polloazul
Thaw the phyllo sheets according to the box instructions
- 20 9×14 inch phyllo sheets (1 roll in a package of Athen’s phyllo)
- 5-8 Tbs of butter, melted (may need more depending on how you brush)
- 3 cups almond meal
- 1 cup pistachios
- 1 cup sugar
- 1 1/2 tsp cardamom
- 1 Tbs cinnamon
- 1/2 tsp ground clove
- 2/3 cup cocoa nibs
- For the syrup (I did not use all of it but this is how much I prepared)
- 1/2 cup of water
- 1/2 cup sugar
- pinch of saffron
Lobster Salad
By polloazul
The recipe for this classic New England lobster salad comes from Jasper White's The Summer Shack Cookbook (W
- 1 lb. cooked lobster meat, cut into 1/2″ chunks
- 1/2 cup mayonnaise
- 3 scallions, trimmed and thinly sliced
- 1 medium cucumber, peeled, seeded, and cut into 1/4″ cubes
- Kosher salt and freshly ground black pepper, to taste
KASHK-E BADEMJAN (PERSIAN EGGPLANT SPREAD)
By polloazul
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers
- 1/2 cup olive oil
- 2 medium onions (1 thinly sliced, 1 chopped)
- 4 garlic cloves, chopped
- 1/4 teaspoon turmeric
- 2 lb Asian eggplants (3 to 4 medium), peeled and chopped
- 1/4 cup chopped mint
- Kashk (liquid whey protein) to taste
- 2 tablespoons chopped walnuts, toasted
- GARNISH: mint sprigs
- ACCOMPANIMENT: lavash, pita bread, or plain crackers
Bacon Wrapped Pork Tenderloin with Peas “a la Francaise”
By polloazul
1. Preheat oven to 375° F
- 4 (6 ounce) portions pork tenderloin
- 8 – 12 slices bacon, depending on size
- 1 tablespoon canola oil
- 5 tablespoons butter
- 1/2 cup diced onions
- 2 cups frozen peas
- 1 cup shredded bib lettuce
- Fine sea salt and freshly ground pepper
Shrimp in Chipotle Sauce
By polloazul
Diana Kennedy's recipe from The Art of Mexican Cooking
- 1 lb large shrimps, peeled and butterflied with tail shell left on
- sea salt and freshly ground black pepper
- 1/4 cup fresh lime juice
- 1/3 cup light olive oil
- 1 medium white onion, finely sliced
- 2 medium tomatoes, broiled or tomate verde (tomatillos)
- 4 chilpotle chiles in adobo
- 1 garlic clove, peeled and roughly chopped
- 1/3 cup white wine
- 1/4 teaspoon Mexican oregano
Layered Brownies with White-Chocolate Caramel
By polloazul
For brownies: Preheat oven to 350°F
- Brownies:
- 1/2 * 1/2 cup (1 stick) unsalted butter
- 2 * 2 ounces bittersweet chocolate (54% to 60% cacao), chopped
- 1/4 * 1/4 cup plus 1 teaspoon natural unsweetened cocoa powder
- 2 1/2 * 2 1/2 tablespoons all-purpose flour
- 1/8 * 1/8 teaspoon salt
- 1/2 * 1/2 cup plus 1 tablespoon sugar
- 2 * 2 large eggs
- 1/2 * 1/2 teaspoon vanilla extract
- White-chocolate caramel:
- 3 * 3 tablespoons water, divided
- 3/4 * 3/4 teaspoon unflavored gelatin
- 4 1/2 * 4 1/2 tablespoons sugar
- * Pinch of salt
- 6 * 6 tablespoons heavy whipping cream
- 4 * 4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
- 1 1/2 * 1 1/2 tablespoons unsalted butter, diced, room temperature
- Bittersweet-chocolate ganache:
- 2/3 * 2/3 cup heavy whipping cream
- 6 * 6 ounces bittersweet chocolate (54% to 60% cacao), chopped
Niçoise Chickpea Chips
By polloazul
1. Fill a small saucepot half full with olive oil, and heat over medium heat until it reaches 350°F
- Olive oil for frying
- 1 clove garlic
- 1 15.5-ounce can chickpeas, drained, rinsed, and very well dried
- 1 teaspoon fleur de sel
- Zest 1/2 lemon
Turkey with Spiced Ground Pork Stuffing
By polloazul
1. Set oven rack in lower third of oven and preheat oven to 375°
- 1 12–15-lb. turkey
- 1 tbsp. canola oil
- 2 lbs. ground pork
- 3 medium tomatoes, cored and diced
- 1 small white onion, peeled and chopped
- 1⁄2 cup large pitted green Spanish or Italian
- olives, quartered
- 2 tbsp. chopped candied citron
- 2 tbsp. granulated chicken bouillon
- Freshly ground black pepper
- 1⁄2 cup blanched almonds, split
- 3 bay leaves
- Pinch dried thyme leaves
- Pinch dried marjoram leaves
- 1 1⁄2 cups dry white wine
- 1 1⁄2 cups fresh orange juice
- 1 tbsp. coarse salt
Escargot with Parsley Butter
By polloazul
In the small sauté pan, combine the snails, shallot, and white wine and bring to a simmer, then cook for 15 minute...
- 24 snails
- 1 shallot, thinly sliced
- 1/2 cup white wine
- 1 head of garlic, peeled
- 1 oz flat parsley leaves
- 4 oz butter
- Salt and pepper
- baguette slices
- snail shells (optional)