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Recipes
BAKED FIGS IN LEMON SYRUP
By polloazul
This topping for the meringue roulade tastes great no matter what type of fig you use, but purple ones, such as Mis...
- 1/2 cup water
- 1/2 cup plus 2 teaspoons sugar
- 3 lemons
- 1 tablespoon unsalted butter, softened
- 1 1/2 lb firm-ripe fresh purple figs, trimmed and halved lengthwise
Roasted Chicken with Zaatar Stuffing
By polloazul
Preheat the oven to 450°F
- 1 (4-pound) whole chicken
- 1 1/2 cups diced crusty bread
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon minced garlic plus 1 head of garlic, cloves separated
- 2 teaspoons za’atar
- 1 teaspoon lemon zest
- 1/4 cup plus 2 tablespoons olive oil
- Fine sea salt and freshly ground black pepper
Pumpkin Cheesecake With Gingersnap and Hazelnut Crust
By polloazul
A crust made with gingersnaps spices up this creamy, spicy dessert, a very autumn-appropriate take on classic chees...
- FOR THE CRUST:
- 1 1/4 cups (about 8 oz.) finely ground gingersnap cookie crumbs
- 3/4 cup finely ground hazelnuts
- 6 tbsp. unsalted butter, melted
- 3 tbsp. packed light brown sugar
- FOR THE TOPPING:
- 3 tbsp. sugar
- 1 tsp. vanilla extract
- 1 16-oz. container sour cream
- FOR THE FILLING:
- 1 cup packed light brown sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 1/4 tsp. ground ginger
- 3 8-oz. packages cream cheese, softened
- 4 eggs
- 1/2 cup heavy cream
- 1/3 cup maple syrup
- 2 tsp. vanilla extract
- 1 15-oz. can pumpkin puree
BULGARIAN POTATOES
By polloazul
Put oven rack in middle position and preheat oven to 375°F
- 2 cups 4% cottage cheese (1 lb)
- 1 stick (1/2 cup) unsalted butter, melted and cooled slightly
- 1 1/4 teaspoons salt
- 3/4 teaspoon black pepper
- 3 lb russet (baking) potatoes (6 medium)
- 2 large eggs
- 1 cup plain whole-milk yogurt (8 oz)
Scallops with chorizo
By polloazul
I've long been a fan of scallops and bacon and scallops with chilli, and this is my combination of the two, using c...
- 110 g/4oz chorizo sausage
- 400 g/1lb small scallops (or larger ones, halved across the middle), removed from their shells
- 1/2 lemon, juice only
- 4 tbsp chopped fresh parsley
CHICKEN AND CILANTRO BITES
By polloazul
Stir together soy and vinegar in a bowl for dipping sauce
- 1/4 cup soy sauce
- 1/4 cup rice vinegar (not seasoned)
- 1 lb ground chicken (not breast meat)
- 1 large egg
- 1/2 cup finely chopped fresh cilantro
- 2 scallions, finely chopped
- 2 teaspoons Asian sesame oil
- 1 teaspoon salt
- 3/4 cup cornstarch
- 1/2 cup vegetable oil
Pearl couscous with olives and roasted tomatoes
By polloazul
Preheat oven to 250°F. Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer in a large shal...
- For roasted tomatoes and dressing:
- 2 pt red grape or cherry tomatoes (1 1/2 lb)
- 3 large garlic cloves, left unpeeled
- 1/4 cup extra-virgin olive oil
- 1/4 cup warm water
- 1 teaspoon fresh lemon juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- For couscous:
- 2 3/4 cups chicken broth
- 2 1/4 cups pearl (Israeli) couscous
- 1 tablespoon olive oil
- 1/2 cup Kalamata or other brine-cured black olives, pitted and chopped
- 1/3 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh mint
- 1 teaspoon chopped fresh thyme
LEMON BLINIS WITH CAVIAR AND SCALLION CRÈME FRAICHE
By polloazul
Nothing says CELEBRATION like blinis and caviar
- 1/3 cup crème fraiche or sour cream
- 2 tablespoons very thinly sliced scallions, divided
- 3 tablespoons whole milk
- 1 large egg
- 2 teaspoons grated lemon zest, divided
- 1/4 cup buckwheat flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon sugar
- Pinch of salt
- 2 tablespoons unsalted butter, divided
- 2 ounces caviar, such as trout caviar or salmon roe (see Cooks’ Notes)
Whole Side of Salmon with Brown Butter Sauce
By polloazul
1.Preheat the BBQ on the highest setting
- 1.5 kg side of salmon, in one piece
- 75 g butter
- 2 tablespoons fresh sage leaves, finely chopped
- 2 tablespoons fresh marjoram leaves, finely chopped
- 1 tablespoon fresh parsley leaves, finely chopped
- sea salt and black pepper
Moules Mariniere
By polloazul
Nearly all mussels available at supermarkets or fish markets today are farmed and not harvested wild
- 3 tablespoons unsalted butter
- 6 tablespoons chopped shallots
- 1 tablespoon minced garlic
- 2 sprigs parsley
- 2 sprigs thyme
- 2 sprigs tarragon
- 4 pounds live mussels (about 4 dozen), well scrubbed, rinsed, and de-bearded
- 1 cup dry white wine
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh parsley leaves
- French bread croutons