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Recipes
Stir fried tofu
By Gail Poll
Using a mortar and pestle grind the peppercorns and sugar, keep aside
- 2 tbsp oil
- 1 pkt (about 400g) tofu cut into 1" cubes
- 1 to 2 green onion chopped
- 2 garlic cloves chopped
- 1 tsp peppercorns
- 1 tsp sugar
- 1 tbsp oyster sauce
- 1 tbsp soya sauce or 1/4 tsp salt to taste
Cauliflower (Whole Roasted) with Turmeric-Tahini Sauce & Pistachios
By Gail Poll
Make the pickled pearl onions in advance: Bring Set 1 to a boil
- For the pickled pearl onions:
- Set 1:
- 1 1/2 cups red wine vinegar
- 2 tablespoons sea salt
- Set 2:
- 1 cinnamon stick
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon whole black peppercorns
- 2 Thai chiles, split
- Set 3:
- 3 cups red pearl onions (white okay), halved lengthwise and peeled
- For the whole roasted cauliflower:
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 tablespoon sea salt
- Zest of 1 lemon
- 1 medium head cauliflower (orange, if available)
- For the pistachio-sesame condiment:
- 1/2 teaspoon sea salt
- 1/4 teaspoon Aleppo chile flakes
- 1 cup raw pistachios, roughly chopped
- 1/4 cup sesame seeds
- Zest from 1/2 lemon
- 2 tablespoons extra-virgin olive oil
- For the dried Kalamata olives:
- 1/4 cup Kalamata olives
- For the turmeric-tahini sauce:
- 2-inch piece peeled fresh turmeric
- 1/2-inch piece peeled fresh ginger
- 1 tablespoon chickpea miso or white miso
- 1/4 cup tahini
- 3 tablespoons apple cider vinegar
- 1/4 small shallot, roughly chopped
- 3/4 cup water
- 1/4 teaspoon sea salt
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons nutritional yeast
- 1 large pinch garam masala
- To serve:
- 1 whole roasted cauliflower
- 1 tablespoon pistachio-sesame condiment
- 1 teaspoon dried Kalamata olives, roughly broken up
- 1 heaping tablespoon of herb mix (equal parts parsley chiffonade, mint chiffonade, and dill roughly chopped)
- 5 to 6 5 to 6 thin slices finger (or Fresno) chili, seeds removed
- 7 or more thin petals pickled pearl onion
- 10 fresh pomegranate seeds
- Freshly cracked black pepper
- 3 lemon slices
Shallot Marmalade
By Gail Poll
• Heat the oil in a medium sauté pan over medium heat until hot
- 2 Tbs. extra-virgin olive oil
- 1 cup minced shallot or red onion
- 1 tsp. whole-grain dijon mustard
- 2 tsp. reduced-sodium soy sauce
- 1 tsp. balsamic vinegar
- 1 lb. asparagus, trimmed
Grilled Chicken with Quinoa Tabbouleh
By Gail Poll
Spa Cuisine
- For the Quinoa:
- 4 boneless, skinless chicken breast halves, grilled and thinly sliced
- 3 c. cooked quinoa at room temp
- 1/2 c. small diced cuke (Diane - use celery)
- 1/4 c. small diced red bell pepper
- 2 T chopped parsley
- 2 tsp. chopped mint
- 2 T. olive oil
- 1 T. lemon juice
- 2 T. minced red onion
- 1 1/2 T vinegar (white balsamic, or sherry)
- Kosher salt
- Fresh ground pepper
- For the Parsley Vinaigrette:
- 2 T. lemon juice
- 1 1/2 T water
- 1 T olive oil
- 2 1/2 T finely chopped parsley
- S and P
Mediterranean Chicken Salad
By Gail Poll
Combine oil, vinegar, tarragon, lemon juice, mustard, S and P
- 6 T Olive Oil
- 2 T white wine vinegar
- 1/2 tsp. dried tarragon
- 1/2 T lemon juice
- 1/2 T Dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 3lb rotisserie chicken, diced
- 1/2 c. orzo
- 1 c. halved cherry tomatoes
- 1 6 oz. jar marinated artichoke hearts
- 1/2 c. coarsely chopped Kalamata Olives
Fig Cake
By Gail Poll
Bring an exotic Indian flavor straight to your family table with the warm, spicy ginger in this delicious holiday d...
- 2 cups finely chopped dried Calimyrna figs (about 10 ounces)
- 1 Tbsp. freshly grated ginger
- 1/4 cup rum
- 1/4 cup freshly squeezed orange juice (about 1 medium orange)
- 8 Tbsp. (1 stick) butter , room temperature, plus more for pan
- 1 cup flour , plus more for pan
- 1 tsp. baking powder
- Pinch salt
- 1/4 cup firmly packed light brown sugar
- 1/4 cup honey
- 3 eggs , room temperature
- 1 tsp. vanilla extract
- 2 Tbsp. sour cream
- Fresh figs , for garnish
- Creme fraiche , for garnish
- 5 Tbsp. freshly grated ginger (or enough to yield a scant 2 Tbsp. juice)
- 2 Tbsp. honey
- 2 Tbsp. rum
- 1/4 cup sour cream
- 1 Tbsp. rum
- 1 Tbsp. reserved ginger juice (see glaze instructions)
- 3/4 cup sugar
- 1/4 cup heavy cream
Chicken Tagine
By Gail Poll
This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticat...
- For the spice mix
- 3 1/2 tablespoons sweet paprika
- 1 teaspoon garlic powder
- 2 teaspoons cinnamon
- 3 tablespoons ground coriander
- 1 tablespoon plus 1 teaspoon ground turmeric
- 1 tablespoon ginger powder
- 1/2 tablespoon ground cardamom
- 2 1/2 teaspoons ground allspice
- For the tagine
- 8 chicken thighs, approximately 3 pounds (boneless skinless fine)
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons spice mix
- 1/3 cup extra-virgin olive oil
- 3 Roma tomatoes
- 1 head cauliflower, cut into bite-size florets
- 1 large white onion, diced
- 3 cloves garlic, diced
- 1 tablespoon grated fresh ginger
- 1 pinch saffron
- 1 tablespoon tomato paste
- 2 cups chicken stock, homemade or low-sodium
- 3 tablespoons preserved lemons, approximately 2 lemons, roughly chopped
- 1 cup green olives, like Castelvetranos
- 1/2 bunch cilantro, leaves picked and stems discarded.
Chicken and Rice - Instant Pot
By Gail Poll
If you use thawed chicken, cook for same amount of time
- 1 lb. frozen boneless skinless chicken breast
- 1 T. Olive Oil
- 2 Cloves Garlic, minced
- 3 green onions (or, 1/4 onion chopped)
- 3 Carrots diced
- 1 c. Mushrooms
- 1 1/2 c. Brown Rice rinsed and drained
- 2 c. Chicken Broth
- 2 tsp Dried Thyme
- Salt and Pepper
Sauteed Lemon Chicken
By Gail Poll
Heat 3 T oil. Saute chicken 10 min, turning once
- 4 boneless skinless chicken breast halves.
- 2 lemons
- 3/4 c. chicken broth
- 2 T capers, drained and rinsed
- 2 T. butter
- 2 c cooked broccoli
- 2 c. cooked brown rice
Chicken and Vegetable Stew
By Gail Poll
Could add a few more veggies, and increase broth accordingly
- 1 lb boneless, skinless chicken breast
- 2 tbsp whole-wheat flour
- 3/4 tsp ground black pepper
- 1/2 tsp dried parsley
- 1/4 tsp thyme
- 1 tbsp extra-virgin olive oil
- 2 to 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 stalk celery, diced
- 1 cup low-sodium chicken broth
- 1/2 cup white wine
- 1 cup carrots, chopped
- 1 12-oz can white beans, drained and rinsed
- 1 parsnip, cubed
- 1 c. green beans
- 2 bay leaves