Gail Poll's profile page
Recipes
Gingered Carrot Soup
By Gail Poll
Heat oil in heavy large saucepan over medium-high heat
- OPTIONAL GARNISH:
- 2 tablespoons vegetable oil
- 1/2 cup minced onion
- 1/4 cup minced peeled fresh ginger
- 3 cups chicken stock or more if needed (or canned low-salt chicken broth)
- 4 cups sliced peeled carrots - (abt 1 1/2 lbs)
- 1 cup orange juice
- 1/2 cup half-and-half
- 1/4 teaspoon ground cinnamon
- Salt to taste
- Freshly-ground black pepper to taste
- 1/4 cup matchstick-size strips peeled carrot
- 1 tablespoon matchstick-size strips peeled fresh
- ginger
Chicken Lemon Stir Fry
By Gail Poll
1 Grate 1 teaspoon lemon zest and set aside
- 1 lemon
- 1/2 cup reduced-sodium chicken broth
- 3 tablespoons reduced-sodium soy sauce
- 2 teaspoons cornstarch
- 1 tablespoon canola oil
- 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
- 10 ounces mushrooms, halved or quartered
- 1 cup diagonally sliced carrots, (1/4 inch thick)
- 2 cups snow peas, (6 ounces), stems and strings removed
- 1 bunch scallions, cut into 1-inch pieces, white and green parts divided
- 1 tablespoon chopped garlic
Thai Chicken-Coconut Soup
By Gail Poll
Replacing full-fat coconut milk with a light version reduces fat, not flavor
- 4 ounces cellophane noodles
- 6 cups low-sodium chicken broth
- 1 –2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)
- 3 cloves garlic, chopped
- 1 tablespoon grated ginger
- 2 teaspoons grated lemon zest
- 1 teaspoon grated lime zest
- 1/4 cup fresh lemon (or lime) juice
- 4 tablespoons Thai fish sauce, divided
- 1/2 pound shiitake mushrooms, sliced (3 cups)
- 2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips
- 1 cup light coconut milk
- 2 cups baby spinach
- 2 tablespoon chopped cilantro (plus sprigs for garnish)
Beef Brisket
By Gail Poll
Must marinate overnight. Can substitute 3
- 1 4 lb. brisket, trimmed of fat
- 5 cloves garlic, chopped
- Kosher salt and pepper to taste
- 3 T vegetable oil
- 2 bunches celery, leaves and bottoms removed, coarsely chopped
- 8 large carrots, coarsely chopped
- 3 large white onions, coarsely chopped
- 2 bay leaves
- 2 c. tomato paste
- 2 envelopes (one 2 oz. pkg.) onion soup mix
- Water
- Chopped parsley for garnish
Carrot Soup with Orange and Tarragon
By Gail Poll
Melt butter in heavy large pot over medium heat
- 1 tablespoon butter
- 1 1-pound bag classic-cut peeled carrots
- 3/4 cup chopped onion
- 3 cups low-salt chicken broth
- 1/2 cup orange juice
- 1 tablespoon brandy
- 2 teaspoons chopped fresh tarragon
- Fresh tarragon sprigs
Lemon Ricotta Cookies with Lemon Glaze
By Gail Poll
Delicious!
- Glaze:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1 (15-ounce) container whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon, zested
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 lemon, zested
Pork Tenderloin
By Gail Poll
1. Preheat the oven to 400°F
- 1 pork tenderloin (about 1 pound)
- 1 clove of garlic, cut into slivers
- Salt and pepper, to taste
- 1/2 teaspoon ground cumin
- 2 tablespoons extra-virgin olive oil
- 1/2 cup chicken broth
- 1/2 cup dry white wine
Spiced Apple-Walnut Cake with Cream Cheese Icing
By Gail Poll
For the cake: Place an oven rack in the center of the oven
- Cake:
- Butter for greasing the pan
- Flour for dusting
- 3 medium green apples, such as Granny Smith, peeled, cored and diced into 1/4 to 1/2-inch pieces
- 1 1/2 cups maple syrup
- 3 eggs, at room temperature
- 3/4 cup light brown sugar
- 3/4 cup vegetable oil
- 1 tablespoon pure vanilla extract
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon fine sea salt
- 1 cup chopped walnuts
- Icing:
- 1 cup powdered sugar
- 1/4 cup heavy cream
- 4 ounces cream cheese, at room temperature
- 3 tablespoon water, plus extra, as needed
- 2 teaspoons pure vanilla extract
Cranberry Relish - Baked
By Gail Poll
From Diane and Sandie
- Here’s our family’s special cranberry relish recipe. It’s easy, sweet, and everyone asks for more. We always send some home with visiting family and friends.
- 1 lb. cranberries
- 2 c. sugar (use less if you like the tartness)
- Mix in deep baking dish. Cover tightly with foil.
- Bake at 350° for 1 hour.
- 1 c. coarsely broken walnuts or pecans
- 1 c. orange marmalade
- Juice of 1 lemon
Mashed Sweet Potatoes With Maple Syrup and Chipotle
By Gail Poll
Bobby Flay/ NY Times
- 5 pounds (about 10 medium or 5 large) sweet potatoes, scrubbed
- 1/3 to 1/2 cup maple syrup
- 3/4 cup sour cream or créme fraîche
- 4 teaspoons purée from canned chipotles
- 1 1/2 teaspoons ground cinnamon
- Salt to taste