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Recipes
PORK DUMPLINGS
By polloazul
Stir together flour and 1/2 cup lukewarm water in a bowl until a dough forms
- 1 3/4 cups all-purpose flour plus additional for dusting
- 1 (2-inch) piece peeled fresh ginger
- 1/2 cup light soy sauce
- 1 bunch scallions, thinly sliced
- 3/4 lb ground pork (from shoulder; not lean)
- SPECIAL EQUIPMENT: a 3 1/4-inch round cookie cutter
Sweet Potato Gnocchi with Hazelnuts
By polloazul
It is important for this recipe to have your eggs, flour, and potato ricer ready when your potatoes come out of the...
- 1/3 cup chopped hazelnuts
- 1 14-ounce sweet potato
- 1 10-ounce russet potato
- 1 whole egg plus 1 egg yolk, room temperature
- 2 cups all purpose flour (approximately)
- 3 ounces pancetta, chopped finely
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon nutmeg
- 1 teaspoon dried sage
- salt and pepper to taste
- 1/3 cup grated Parmigiano Reggiano cheese
Dijon-Braised Brussels Sprouts
By polloazul
Trim sprouts and halve lengthwise
- 1 pound brussels sprouts
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- Salt
- Freshly ground black pepper
- 1/2 cup dry white wine
- 1 cup broth (chicken or vegetable)
- 2 to 3 shallots, peeled and thinly sliced
- 2 tablespoons heavy cream
- 1 tablespoon smooth dijon mustard (or more to taste)
- 2 tablespoons chopped flat-leaf parsley (optional)
MUSHROOM BHAJI
By polloazul
Wipe the mushrooms with a damp paper towel, trim the bottom of the stems, and slice into thick slices
- 14 oz white button mushrooms
- 1 Tbsp olive oil
- 1 medium onion, finely chopped
- 1 jalapeño pepper, finely chopped (remove seeds for a milder dish)
- 2 tsp minced garlic or garlic puree
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chile powder
- 1/2 tsp kosher salt, or to taste
- 1 Tbsp tomato paste
- 3 Tbsp water
- 1 Tbsp minced fresh chives, for garnish
Morrocan Carrot and Chickpea Salad
By polloazul
To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or ...
- Dressing:
- 1 tablespoon cumin seeds
- 1/3 cup / 80 ml extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/8 teaspoon cayenne pepper
- 10 ounces carrots, shredded on a box grater or sliced whisper thin on a mandolin
- 2 cups cooked chickpeas (or one 15- ounce can, drained and rinsed)
- 2/3 cup / 100 g dried pluots, plums, or dates cut into chickpea-sized pieces
- 1/3 cup / 30 g fresh mint, torn
- For serving: lots of toasted almond slices, dried or fresh rose petals - all optional (but great additions!)
Tuscan Pork Loin
By polloazul
Tie kitchen string around pork in three places so it doesn’t flatten while roasting
- 1 3-pound pork loin, trimmed of fat
- 1 teaspoon kosher salt
- 3 cloves garlic, crushed and peeled
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon freshly grated lemon zest
- 3/4 cup dry vermouth or white wine
- 2 tablespoons white-wine vinegar
CELERY-ROOT SOUP WITH BACON AND GREEN APPLE
By polloazul
Halve leeks lengthwise, then coarsely chop
- 3 medium leeks (3/4 lb), white and pale green parts only
- 3 bacon slices (2 oz)
- 1 tablespoon olive oil
- 1 1/2 lb celery root, peeled with a knife and cut into 1/2-inch pieces
- 3 cups water
- 1 3/4 cups reduced-sodium chicken broth
- 1 Granny Smith apple
- 3/4 celery rib, very thinly sliced on a long diagonal (1/2 cup)
- 1/3 cup inner celery leaves
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup half-and-half
BOURBON PUMPKIN CHEESECAKE
By polloazul
MAKE CRUST: Invert bottom of a 9-inch springform pan (to create a flat bottom, which will make it easier to remove ...
- FOR CRUST:
- 3/4 cup graham cracker crumbs (from five 4 3/4-by 2 1/4-inch crackers)
- 1/2 cup pecans (1 3/4 ounces), finely chopped
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 stick (1/4 cup) unsalted butter, melted and cooled
- FOR FILLING:
- 1 1/2 cups canned solid-pack pumpkin
- 3 large eggs
- 1/2 cup packed light brown sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla
- 1 tablespoon bourbon liqueur or bourbon (optional)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3 (8 oz) packages cream cheese, at room temperature
- FOR TOPPING:
- 2 cups sour cream (20 oz)
- 2 tablespoons granulated sugar
- 1 tablespoon bourbon liqueur or bourbon (optional)
- GARNISH: pecan halves
Roast Leg of Lamb with Potatoes
By polloazul
eat oven to 500°. In a medium bowl, combine oil, chile flakes, oregano, garlic, parsley, and salt and pepper to ma...
- 3/4 cup extra-virgin olive oil
- 2 tbsp. crushed red chile flakes
- 2 tbsp. dried oregano
- 4 cloves garlic, minced
- 1 bunch parsley, minced
- Kosher salt and freshly ground black pepper, to taste
- 1 (6–7-lb.) leg of lamb, trimmed
- 8 large russet potatoes, peeled and quartered
CATALAN SEAFOOD STEW
By polloazul
The stew should be juicy (“suquet,” in Catalan)—not too soupy, not too thick—cooked with just enough liquid...
- FOR PICADA
- 2 dried ñora peppers, wiped clean
- 2 tablespoons hazelnuts, toasted and most of skins rubbed off in a kitchen towel while warm
- 2 tablespoons blanched almonds, toasted
- 2 garlic cloves
- 1/4 teaspoon saffron threads, crumbled
- FOR STEW
- 2 lb medium tomatoes
- 1 1/2 lb Yukon Gold potatoes
- 3/4 cup extra-virgin olive oil
- 3 garlic cloves, minced
- 1/3 cup finely chopped flat-leaf parsley
- 1/2 cup dry white wine
- 4 cups fish stock
- 2 teaspoons paprika (not hot; preferably Spanish)
- 12 small hard-shelled clams (about 2 inches across), scrubbed
- 1 lb cultivated mussels
- 3/4 lb hake or Pacific cod fillet with skin, cut into 2-inch pieces
- 3/4 lb large shrimp, peeled
- EQUIPMENT: a mortar and pestle