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Recipes
Fresh Cheese in Roasted Tomatillo Salsa
By polloazul
Set a small non-stick skillet over medium-high heat (if no non-stick skillet is available, lay in a piece of foil)
- 2 large garlic cloves, peeled
- 1 ⁄2 pound (about 4 medium) tomatillos, husked, rinsed and cut in half
- Hot green chiles to taste (roughly 1 serrano or 1 small jalapeño), stems broken off, roughly chopped
- Salt
- 8 ounces panela cheese, cut into 3/4 inch cubes—you’ll have 2 loosely packed cups
- 1/4 cup finely chopped white onion
- 1/4 About 1/4 cup (loosely packed) chopped cilantro
Feta and Chive Sour Cream Scones
By polloazul
Place rack in the center and upper third of the oven and preheat oven to 400 degrees F
- 3 cups all-purpose flour
- 1 Tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 3/4 cup unsalted butter, cold and cut into cubes
- 1 egg, beaten
- 3 tablespoons cold water
- 3/4 cup sour cream, cold
- 1/3 cup chopped chives
- 3/4 cup big crumbles of feta cheese
- 1 egg beaten for egg wash
- coarse sea salt, cracked black pepper, and smoky paprika for topping
Ratatouille’s Ratatouille
By polloazul
Preheat oven to 375 degrees F
- 1/2 onion, finely chopped
- 2 garlic cloves, very thinly sliced
- 1 cup tomato puree (such as Pomi)
- 2 tablespoons olive oil, divided
- 1 small eggplant (my store sells these “Italian Eggplant” that are less than half the size of regular ones; it worked perfectly)
- 1 smallish zucchini
- 1 smallish yellow squash
- 1 longish red bell pepper
- Few sprigs fresh thyme
- Salt and pepper
- Few tablespoons soft goat cheese, for serving
Roasted red bell pepper soup with cream
By polloazul
I roast my own peppers. Puree the roasted peppers (make sure you have removed all the seeds before puree'ing) ...
- Red bell peppers roasted
- (I added yellow as well)
- Three large cloves of garlic smashed
- Salt
- Pepper
- Heavy whipping cream
- Vegetable or Chicken Broth
Mushroom, Sweet Potato, and Smoked Gouda Chowder
By polloazul
1. In a stockpot or dutch oven, cook the bacon until it has rendered its fat and is crispy
- 6 slices bacon, diced
- 1 onion, diced
- 1 lb. mushrooms, sliced (I used portabellas)
- 3-4 cups sweet potatoes, cubed
- 2 cloves garlic, minced
- Good pinch of dried thyme
- 1 bay leaf
- 3 cups chicken stock
- 1 cup half and half
- 4 oz smoked gouda, shredded
- Kosher salt
- Black Pepper
Easy Turkey Gravy with Onion
By polloazul
In a medium sauce pan, combine the onion and fat over medium heat and cook until the onions are completely tender a...
- 1/2 spanish onion small dice (1/2 to 3/4 cup)
- 1/4 cup turkey fat or fat saved from a roasted chicken or butter
- 4 to 6 tablespoons of AP flour
- 1 quart turkey stock, cold or at room temperature
- salt to taste
- lemon juice or white wine vinegar to taste
Rosé Sangria
By polloazul
In a large container, sprinkle the fruit (strawberries, raspberries and pineapple) with 1/4 cup of sugar
- 1 pound strawberries sliced thin
- 1 cup frozen raspberries
- 1 pineapple, chopped into 1 inch cubes
- 1/4 cup sugar
- 1/4 cup Crème de Cassis
- 1 1.5 liter (or 2 bottles of 750ml) bottle Rosé
- 2 liters seltzer water or club soda, chilled
- Lots of ice
BACON AND POTATO FRITTATA
By polloazul
Preheat broiler. Whisk together eggs, basil, parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl
- 8 large eggs
- 2 tablespoons chopped fresh basil, parsley, or tarragon
- 3 tablespoons grated parmesan
- Salt and freshly ground black pepper
- 6 slices bacon, chopped
- 1 pound potatoes, peeled and cut into 1/2-inch pieces
- 2 tablespoons olive oil, divided
- 1 small onion, or more to taste, chopped
- 2 garlic cloves, or more to taste, chopped
- 2 to 3 cups spinach or arugula, coarsely chopped
- 1/2 cup chopped roasted peppers, or to taste
- 3 ounces sliced Provolone (5 to 6 slices), optional
Pesto Portobellos
By polloazul
1. Preheat the oven to 400 degrees Fahrenheit
- 8 medium (roasting size) portobellos
- 1 tablespoon extra virgin olive oil
- Salt and freshly ground pepper
- 1/4 cup pesto
Carrot Salad with Harissa, Feta and Mint
By polloazul
In a small sauté pan, cook the garlic, caraway, cumin, paprika, harissa and sugar in the oil until fragrant, about...
- 3/4 pound carrots, peeled, trimmed and coarsely grated
- 4 tablespoons olive oil
- 1 crushed clove of garlic
- 1/2 teaspoon caraway seeds
- 3/4 teaspoon cumin seeds
- 1/2 teaspoon paprika
- 3/4 teaspoon harissa
- 1/2 teaspoon sugar
- 3 tablespoons lemon juice
- 2 tablespoons flat leaf parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 100 grams feta, crumbled or chopped into bits