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Recipes
Quinoa Lasagna
By Gail Poll
Preheat oven to 350 degrees Brown ground beef in a large skillet
- 3 cups of cooked quinoa (see note below)
- 1 zucchini, chopped into little squares
- 12 ounces of shredded cheese of choice
- 1 pound ground beef (or any ground meat)
- 1 cup yellow onions (1/2 medium-sized onion), chopped
- 1 tablespoon basil (preferably fresh)
- 1 tablespoon oregano
- 1 tablespoon parsley (preferably fresh)
- 15 ounces organic tomato sauce
- 3 cloves of garlic, minced
- 6 ounces tomato paste
- 1 teaspoon Himalayan salt
- 1 teaspoon fresh ground pepper
- Coconut oil for greasing baking dish
- Note: 3 cups of cooked quinoa = 1 cup quinoa seed, 2 cups of water and 1 teaspoon of Himalayan salt cooked over medium heat covered for approximately 20 minutes.
Lane Cake
By Gail Poll
Recipe adapted from The Gift of Southern Cooking by Edna Lewis and Scott Peacock Lane cake is a traditional Sout...
- 16 Tbsp. (2 sticks) unsalted butter , softened, plus more for pans
- 3 1/2 cups cake flour , plus more for pans
- 1 Tbsp. homemade baking powder
- 1/4 tsp. salt
- 1 cup milk , room temperature
- 1 tsp. vanilla extract
- 2 cups sugar
- 8 egg whites , room temperature
- 8 Tbsp. (1 stick) unsalted butter
- 1 cup sugar
- 8 egg yolks
- 1 cup finely chopped pecans
- 1 cup finely chopped raisins
- 1 1/4 cups freshly grated coconut
- 1/4 cup bourbon or Tennessee whiskey
- 1 tsp. vanilla extract
Salmorejo
By Gail Poll
Pureed Gazpacho from Cordoba
- 3 pounds ripe tomatoes, halved
- 3 4x4x1/2" slices white sandwich bread, toasted and chopped
- 1/4 cup slivered almonds, toasted
- 4 garlic cloves, smashed
- 1 teaspoon Sherry vinegar
- 1/2 cup extra-virgin olive oil
- Salt
- Serrano ham or prosciutto, thinly sliced
- 1 hard-boiled egg, chopped
Cabbage Sarmale
By Gail Poll
Stuffed Brined Cabbage from Romania
- 1 head brined cabbage. Buy in an Armenian market. Should be firm, not soft.
- 1 large onion, chopped
- 3/4 c. chopped fresh dill, loosely packed
- 1.5 lb. ground meat (turkey, pork, or beef)
- 3/4 c. uncooked white rice
- 1 14 oz. can tomato sauce
- 1 14 oz. can water
- 12 or 15 bay leaves
- 8 oz. white wine
Wild Rice and Mushroom Casserole
By Gail Poll
PREPARATION Taste broth; if bland, season to taste with salt
- 2 1/4 cups vegetable, mushroom or chicken broth or stock
- Fine sea salt
- 1 1/4 cups wild rice, rinsed
- 10 tablespoons extra-virgin olive oil, more as needed
- 1 pound sliced mushrooms (about 11 cups), preferably a mix of different kinds
- 3 leeks, white and light green parts only, thinly sliced
- 2 fennel bulbs, trimmed and chopped
- 5 ounces baby spinach (about 4 cups)
- 7 fat garlic cloves (4 chopped, 3 finely grated or crushed into a paste)
- 1/2 tablespoon tomato paste
- 1/8 teaspoon red pepper flakes
- 4 (14-ounce) cans white beans (7 cups)
- 2 tablespoons freshly squeezed lemon juice
- 1/3 cup chopped fresh cilantro (or basil)
- 1/3 cup chopped fresh parsley
- 2 1/2 cups panko or coarse bread crumbs
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon finely grated lemon zest
- 1/3 cup grated Parmesan cheese (optional)
- Flaky sea salt, for garnish
Tomato-Basil Bread Pudding
By Gail Poll
Giada. Reminiscent of Union Square Cafe Parmigiano Bread Pudding
- Butter, for the baking dish
- 1/2 (8-ounce) multigrain loaf, cut into 1/2-inch cubes
- 1/3 cup olive oil
- 1 large or 2 small shallots, thinly sliced
- 2 garlic cloves, minced
- 1 pint cherry or grape tomatoes, halved
- Kosher salt and freshly ground black pepper
- 1 packed cup chopped fresh basil
- 1 1/2 cups grated Parmesan cheese
- 7 large eggs, at room temperature
- 1 cup whole milk
Cod and Tomatoes
By Gail Poll
Mix spice mix. Season Cod with 1 T spice mix and set aside Heat oil, add onion, bell pepper, garlic
- Spice Mix:
- Cod fillets for 4 (1.5 to 2 pounds)
- 1 T Olive Oil
- 1 cup diced onion
- 2 cups red bell pepper diced fine
- 2 cloves garlic chopped
- 2 T Tomato Paste
- 1/4 c liquid (fish stock, clam broth, white wine, water)
- 1 can (28 oz) crushed tomatoes
- Pinch sugar
- S and P
- 2 T kosher salt
- 2 T paprika
- 2 T coriander
- 1 T cumin
- 2 tsp cayenne
- 2 tsp tumeric
Asparagus Soup
By Gail Poll
Emeril via Dottie
- 3 pounds fresh asparagus, rinsed
- 8 cups chicken stock
- 4 tablespoons unsalted butter
- 1 cup minced shallots
- 1 cup minced leeks, whites only, well rinsed
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground white PePPer
- 112 cup heavy cream
- 114 cup finely grated Parmesan, garnish
Chicken Stirfry Orange and Asparagus
By Gail Poll
Instructions In a 12-inch non-stick wok, heat 1/2 oil over moderately high heat
- 1.5 lbs boneless skinless chicken breast/tenders, diced into 1-inch pieces
- 1 Tbsp extra virgin olive or avocado oil, divided
- 2 lb asparagus, end portions trimmed and remainder diced into 1 1/2-inch pieces
- 1 small yellow onion, sliced into thin strips
- 8 oz button mushrooms, sliced
- 1 Tbsp peeled and finely grated fresh ginger
- 4 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- Juice of 2 fresh oranges
- 2 Tbsp raw honey
- 2 Tbsp cornstarch
- Sea salt and freshly ground black pepper
Chicken and Mushrooms in a Garlic White Wine Sauce
By Gail Poll
Preheat oven to 200°. Season chicken with salt and pepper
- 8 chicken tenderloins, 16 oz total
- 2 tsp butter
- 2 tsp olive oil
- 1/4 cup all purpose flour* (use rice flour if gluten free)
- 3-4 cloves garlic, minced
- 12 oz sliced mushrooms
- 1/4 cup white wine
- 1/3 cup fat free chicken broth
- salt and fresh pepper to taste
- 1/4 cup chopped fresh parsley