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Recipes
Borscht with Beef
By Gail Poll
Martha Stewart Can serve with sour cream or yogurt
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 pounds short ribs
- Coarse salt and freshly ground pepper
- 2 medium onions, diced
- 1 cup dry white wine
- 4 cups homemade or store-bought low-sodium chicken stock
- 5 garlic cloves, minced
- 1 celery root, cut into 1/2-inch cubes
- 2 medium carrots, cut into 1/4-inch slices
- 1/2 pound cabbage, shredded
- 2 pounds beets, scrubbed well, trimmed and coarsely shredded with a box grater
- 5 cups water
- 1 tablespoon tomato paste
- 3 tablespoons fresh lemon juice
- 3 tablespoons red-wine vinegar
- 2 tablespoons chopped parsley, for garnish
Warm Crab Salad with Shellfish Broth and Soy Braised Daikon
By Gail Poll
Spa Cuisine
- For the Crab Salad:
- 12 oz. Crabmeat
- 2 T lime juice
- 2 T low-fat mayo
- 2 T red bell pepper, minced
- 1 T minced shallot
- 1 T minced jalapeno chili
- 1 T chopped fresh chives
- 1 T chopped parsley
- Kosher Salt and Fresh Ground Pepper
- For the Shellfish Stock:
- 5 lb. Lobster Shells
- 2 T. Canola Oil
- 1/2 c. Chopped Carrot
- 1/2 c. Chopped Celery
- 1 c. Chopped Leek
- 2 T. Tomato Paste
- 1 c. full bodied Red Wine
- For the Daikon:
- 1 c. peeled daikon, med diced (3/4")
- 1 T. lo-salt Soy Sauce
- 1 T. Mirin
- 1 T. Yuzu Juice
- 2 tsp. Rice Vinegar
- 1/4 c. Water
- 3 c. Shellfish Stock
- 1 T. coarsely chopped Cilantro
- For the Garnish:
- Fresh Ground Black Pepper
- 4 tsp. assorted fresh micro herbs
Chicken Breasts with Fennel and Lemon
By Gail Poll
1. Zest lemon. Slice zest into matchsticks
- 1 Lemon
- 1 1/2 lb. Boneless, Skinless Chicken Breast
- Salt to taste
- 2 T EVO
- 1 Med. Fennel Bulb sliced lengthwise then cut in strips
- 1 1/2 c. dry white wine (pinot grigio)
- 1 c Chicken Broth
- 1 pinch cinnamon
- 2 Egg Yolks
Chicken with Tomato-Saffron Vinaigrette on Frisée
By Gail Poll
Exceptional with syrupy white balsamic vinegar
- 3 tablespoons white balsamic vinegar* or rice vinegar
- 1 1/2 teaspoons hot paprika, divided
- 1/8 teaspoon crumbled saffron
- 4 tablespoons extra-virgin olive oil, divided
- 1/2 cup minced shallots
- 2 tablespoons chopped fresh thyme, divided
- 1 1-pint basket cherry tomatoes, halved
- 4 skinless boneless chicken breast halves
- 1 head of frisée, torn apart
Pot Roast
By Gail Poll
2 hr. 50 min. total. Prep is 15 minutes
- 1 (3 to 4-pound) boneless bottom round roast
- Kosher salt and freshly ground black pepper
- 1/4 cup vegetable oil
- 2 yellow onions, peeled and quartered
- 3 cloves garlic, smashed
- 1 tablespoon tomato paste
- 1 cup red wine
- 2 cups beef stock
- 2 fresh thyme sprigs
- 2 bay leaves
- 3 carrots, peeled and sliced into 1/2-inch pieces
- Freshly chopped parsley leaves, for garnish
Chicken With Provençal White Bean and Vegetable Ragout
By Gail Poll
Here, tender chicken sits atop a sumptuous, herb-infused simmer of vegetables and white beans that rings with flav...
- Servings:
- [Chicken With Provençal White Bean and Vegetable Ragout]
- Deb Lindsey for The Washington Post
- Nourish Mar 18, 2015
- Here, tender chicken sits atop a sumptuous, herb-infused simmer of vegetables and white beans that rings with flavors of the French Mediterranean. It is made in one pan in less than 30 minutes, so it is a perfect rush-hour dinner.
- Tested size: 4 servings
- Ingredients
- Four 5-ounce pieces thin-cut boneless, skinless chicken breast
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 large carrot, scrubbed well and finely diced
- 1 small zucchini, diced
- 4 ounces haricots verts (thin French green beans), trimmed and cut into 1-inch pieces
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh thyme (may substitute 1/2 teaspoon dried thyme)
- 2 tablespoons tomato paste
- 1 1/2 cups no-salt-added chicken broth
- One 15-ounce can no-salt-added white beans, such as cannellini or Great Northern, drained and rinsed
- 1/2 cup packed fresh basil leaves, sliced into ribbons
- 1 tablespoon fresh lemon juice
Beet Greens With Walnuts
By Gail Poll
1. Clean and chop greens 2
- 1 bunch beet greens
- 1 1/2 T olive oil
- 1/4 c. chopped onion
- 1/2 c chopped raw walnuts
- 2 T lemon juice
- Salt to taste
Oven Fried Chicken Tenders
By Gail Poll
Bob made while I was sick
- 1/4 cup Gold Medal® all-purpose flour
- 1 egg
- 1 tablespoon water
- 1 cup Progresso® plain or Italian style panko crispy bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 package (about 1 1/4 lb) chicken breast tenders
- Favorite dipping sauce, if desired
Double Chocolate and Espresso Cookies
By Gail Poll
Abby. Christmas. Delicious!
- 6 ounces semi-sweet chocolate, chopped into 1/2-inch pieces (recommended: Ghirardelli)
- 2 tablespoons unsalted butter, at room temperature
- 1/3 cup dark chocolate-covered espresso beans
- 1 cup flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 3/4 cup sugar
- 2 eggs, at room temperature
- 2 tablespoons water
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips (recommended: Nestle Toll House)
Brie en Croute
By Gail Poll
Preheat oven to 375 degrees F
- 1 sheet frozen puff pastry, pre-packaged
- 1 tablespoon unsalted butter
- 1/2 cup walnuts
- 1/8 teaspoon ground cinnamon
- 1 (8-ounce) wheel Brie
- 1/4 cup brown sugar
- 1 egg, beaten
- Crackers, for serving