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Recipes
Baguette & Bâtard
By polloazul
Based on Anis Bouabsa’s baguette Submitting this post to YeastSpotting
- 287.8 g All-purpose Flour (100%)
- 0.518 g Active Dry Yeast (0.18%)
- 215.8 g Water (75%)
- 5.18 g Salt (1.8% )
Scampi Al Dragoncello
By polloazul
Combine shrimp, 1/4 cup olive oil, juice and zest of oranges and lemon, tarragon, garlic, red pepper flakes, and pa...
- 24 large shrimp, cleaned and deveined, tails left on
- 1/4 cup extra virgin olive oil, plus 2 tablespoons for cooking
- juice and zest of 2 oranges
- juice and zest of 1/2 lemon
- 2 tablespoons fresh tarragon leaves
- 1 teaspoon crushed garlic
- 1/4 teaspoon hot red pepper flakes
- 1 tablespoon chopped Italian parsley
- a few sprigs fresh tarragon, for garnish
- orange slices for garnish
- salt to taste
Peppered pork steaks with stroganoff sauce
By polloazul
This peppered pork dish with its creamy mushroom sauce is wonderful between two slices of ciabatta
- 500 g pork fillet, thickly sliced
- 1/2 tsp olive oil
- 1/2 tbsp mixed peppercorns, crushed
- 2 ciabatta rolls, halved
- Mixed salad leaves, to serve
- For the stroganoff sauce
- 2 tsp olive oil
- 300 g mixed mushrooms, sliced
- 1 garlic clove, crushed
- 1 tsp paprika
- 100 ml white wine
- 100 ml half-fat crème fraîche
- 2 tsp Dijon mustard
- 2 tbsp chopped fresh tarragon
Adobo marroquí para pescado
By polloazul
Pique el cilantro y el perjil finamente (aprox
- 1 manojo de cilantro
- 1 manojo de perejil
- 8 dientes de ajo
- 1 tsp sal de mar
- 1 tbs comino molido
- 1 tbs hojuelas de chile
- 1 tbs páprica
- 1/2 c. aceite de oliva extra-virgen
- 1/4 c. jugo de limón amarillo
Blueberry loaf
By polloazul
1. Add milk, egg, butter and vanilla followed by dry ingredients to baking pan
- Crumb Topping:
- 2 cups all purpose flour
- 1 cup sugar
- 2/3 cup milk
- 1 egg
- 1 teaspoon vanilla
- 1/3 cup butter
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 2 cups fresh blueberries
- 1/2 cup sugar
- 1/4 cup flour
- 1/2 teaspoon cinnamon
- 1/4 cup butter
- Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla
Slow Cooker Chili
By polloazul
Cook the turkey in a large nonstick skillet over medium-high heat until brown, stirring to crumble
- 1 lb. 99% fat free ground turkey
- 1 cup chopped onion
- 1/2 cup chopped bell pepper
- 1 tablespoon chili powder
- 1 teaspoon sugar
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 2 garlic cloves, minced
- 1 (15-ounce) can kidney beans, undrained
- 1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
- 6 oz. tomato paste
Roast Leg of Lamb with Apples and Fennel
By polloazul
Heat oven to 450°. Tie lamb with kitchen twine in 1" intervals so it forms an even shape; season liberally with s...
- 1 (5-lb.) bone-in leg of lamb, shank bone exposed
- Kosher salt and freshly ground black pepper, to taste
- 10 cloves garlic, peeled and halved crosswise
- 1/3 cup rosemary leaves
- 6 small, firm, tart apples, such as Fuji, Gala, or Granny Smith, left whole and cored with an apple corer
- 1 small yellow onion, quartered
- 1 medium bulb fennel, trimmed and cut into 3/4" wedges
- 1 cup red currant jelly, plus more for serving
- 1 cup apple juice
- 1/2 cup pomegranate molasses (available from Market Hall Foods)
- Zest and juice of 1 lemon
- Mint leaves, to garnish (optional)
Caldo Xóchitl con Flor de Calabaza (Squash Blossom Soup)
By polloazul
1. Bring stock and chicken to a boil over medium-high heat; reduce heat to medium-low and cook, covered, until chic...
- 8 cups chicken stock
- 8 bone-in, skinless chicken thighs
- 2 cups crumbled queso fresco (available at mexgrocer.com)
- 1 cup cooked rice
- 8 chipotle chiles in adobo, finely chopped
- 4 serrano chiles, stemmed, seeded, and minced
- 1/2 medium white onion, minced
- 1 cup roughly torn squash blossoms (available at melissas.com)
- 1/2 cup minced cilantro leaves
Basic Neapolitan Pizza Dough
By polloazul
Combine flour, salt, and yeast in a large bowl and whisk until homogenous
- 20 ounces (about 4 cups) bread flour, preferably Italian-style "OO"
- .4 ounces kosher salt (about 4 teaspoons)
- .3 ounces (about 2 teaspoons) instant yeast
- 13 ounces water
Rocket pesto-filled mushrooms with Camembert
By polloazul
1. Put the garlic, rocket and oil into a food processor and whizz to give a thick, green oil
- 2 garlic cloves, crushed
- 25 g fresh rocket
- 5 tbsp extra-virgin olive oil
- 65 g fresh white breadcrumbs
- 1 beef tomato
- 4 large cup-shaped portobello or field mushrooms, stalks removed
- 150 g Camembert, cut into 8 slices
- Salad, to serve