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Recipes
Union Square Cafe's Bar Nuts
By Gail Poll
Preheat the oven to 350 degrees F
- 2 1/4 cups (18-ounces) assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds
- 2 tablespoons coarsely chopped fresh rosemary leaves
- 1/2 teaspoon cayenne pepper
- 2 teaspoons dark brown sugar
- 2 tsp. kosher or sea salt
- 1 tablespoon unsalted butter, melted
Spiced Nuts
By Gail Poll
Abby Thanksgiving Hit!
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 4 cups unsalted mixed nuts, such as walnuts, pecans, hazelnuts, and almonds
- 4 tablespoons unsalted butter
- 6 tablespoons brown sugar
- 1 teaspoon salt
- Mix spices and reserve.
Broccoli Soup
By Gail Poll
1. Cut the broccoli into large pieces, keeping the florets separate from the stems
- 2 pounds broccoli with stems
- 1 ⁄2 medium onion, roughly chopped
- 1 small potato, scrubbed and roughly chopped
- 1 teaspoon garlic powder
- 2 cups fresh or frozen green peas
- 1 ⁄8 teaspoon freshly ground black pepper
- 3 tablespoons fresh lemon juice (from 1 to 2 lemons)
- 1 tablespoon finely chopped fresh dill
- Sea salt
Chicken - Caribbean Bar-B-Q with Mango Salsa
By Gail Poll
For Chicken: • In a blender, purée the prunes, garlic, orange juice, lime juice, soy sauce, and spices
- For Chicken:
- 8 pitted prunes
- 3 cloves garlic
- 1/2 cup orange juice
- 2 Tbs. fresh lime juice
- 3 Tbs. reduced-sodium soy sauce
- 1 tsp. red pepper flakes (optional)
- 1 tsp. ground allspice
- 2 lb. boneless, skinless chicken breasts
- 2 Tbs. canola oil
- For Salsa:
- 2 cups chopped mango
- 1 cup chopped cucumber
- 1 cup chopped cherry tomatoes
- 1/4 cup cilantro leaves
- 1 seeded and minced jalapeño (optional)
- 2 Tbs. lime juice
- 1/4 tsp. kosher salt.
Grain Salad
By Gail Poll
Herbed Grain Salad with Hazelnuts, mushrooms and pears
- Kosher salt
- 1 ½ cups pearl barley or whole grains, like farro
- 1 big handful (1 cup packed) fresh sorrel or baby spinach, tough stems removed
- ¾ cup chopped fresh dill, tough stems removed, plus more for garnish
- 1 garlic clove, peeled
- ½ cup toasted hazelnuts or walnuts, plus 1/2 cup chopped toasted hazelnuts or walnuts
- ¾ cup plus 2 tablespoons olive oil, and more as needed
- 2 tablespoons white wine vinegar, plus more to taste
- Freshly ground black pepper
- 2 cups (about 6 ounces) diced shiitake, maitake or king oyster mushrooms
- 1 pear, peeled (if desired), cored and diced
Sauteed Wild Mushrooms
By Gail Poll
Abby - Thanksgiving, 2011
- 2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
- 1/2 cup good olive oil
- 1 cup chopped shallots (4 large)
- 4 tablespoons (1/2 stick) unsalted butter
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped garlic (6 cloves)
- 1 cup chopped flat leaf parsley
Chicken Chilaquiles Verdes with Squash and White Beans
By Gail Poll
This baked version of the classic Mexican dish (traditionally made in a skillet) is a comforting cool-weather cas...
- 2 pounds green tomatoes (may substitute tomatillos, husked and rinsed)
- 2 jalapeño peppers, stemmed
- 1 small acorn squash, peeled, seeded and cut into 1/2-inch chunks (about 2 cups)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon fine sea salt, or more as needed
- 1 medium white onion, thinly sliced
- 4 cloves garlic, finely chopped
- 2/3 cup low-fat Greek-style yogurt (may substitute sour cream, crème fraîche or Mexican crema)
- 1/2 cup chopped fresh cilantro
- 3 cups no-salt-added vegetable broth (preferably homemade; see related recipe) I used chicken broth.
- 15 ounces (1 1/2 cups) canned no-salt-added or homemade cannellini beans, drained and rinsed
- 2 chicken breats halves cooked (I prefer sous vide)diced
- 10 ounces baked unsalted tortilla chips (may substitute fried unsalted tortilla chips)
- 4 ounces shredded Monterey Jack cheese (about 1 cup)
Pork Bo SSam Momofuku
By Gail Poll
This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served wit...
- Pork Butt:
- Ingredients
- 1 whole bone-in pork butt or picnic ham (8 to 10 pounds)
- 1 cup white sugar
- 1 cup plus 1 tablespoon kosher salt
- 7 tablespoons brown sugar
- Ginger-Scallion Sauce:
- 2 1/2 cups thinly sliced scallions, both green and white parts
- 1/2 cup peeled, minced fresh ginger
- 1/4 cup neutral oil (like grapeseed)
- 1 1/2 teaspoons light soy sauce
- 1 scant teaspoon sherry vinegar
- 1/2 teaspoon kosher salt, or to taste
- Ssam Sauce:
- 2 tablespoons fermented bean-and-chili paste (ssamjang, available in many Asian markets, and online)
- 1 tablespoon chili paste (kochujang, available in many Asian markets, and online)
- 1/2 cup sherry vinegar
- 1/2 cup neutral oil (like grapeseed)
- Accompaniments
- 2 cups plain white rice, cooked
- 3 heads bibb lettuce, leaves separated, washed and dried
- 1 dozen or more fresh oysters (optional)
- Kimchi (available in many Asian markets, and online)
Lemon Pepper & Mustard Baked Ahi / Mahi Mahi / Salmon
By Gail Poll
1. Preheat oven to 375 deg F
- 1 whole lemon, juice of
- 1 garlic clove, minced
- 10 ounces fresh mahi mahi
- 1/2 tablespoon ground black pepper
- 1 tablespoon unsalted butter
- 1 teaspoon fresh basil, chopped
- 1 tablespoon honey (maple syrup if not available)
- 1/4 teaspoon salt
- 1/2 teaspoon Worcestershire sauce (optional)
- 1 scallion, chopped
- 1 teaspoon Dijon mustard
Baked Pineapple
By Gail Poll
Mix together, place in buttered dish, bake at 350 for 45min-1 hour or until knife comes out clean
- 1 stick butter, melted
- 1 scant cup sugar
- 1/2 c. canned evaporated milk
- 3 eggs
- 3 c. crushed club crakers (1 box is more than enough)
- 1 regular sized can crushed pineapple in its own juice