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Recipes
Vegetarian Spinach & Zucchini Casserole
By Gail Poll
Diane 12/16
- 2 lbs spinach
- 5 zucchini
- 2 onions
- 1 ⁄3 cup fresh basil (loosely packed)
- salt
- freshly-ground black pepper
- 1 ⁄4 cup olive oil
- 1 ⁄2 cup grated parmesan cheese (optional)
Lemon Cranberry Scones
By Gail Poll
From New York Times
- 2 tablespoons freshly grated lemon zest (from about 3 lemons; preferably Meyer)
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
- 1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries or dried cherries
- 1 large egg
- 1 large egg yolk
- 1 cup heavy cream
- Accompaniment: crème fraîche or whipped cream
Rum Raisin Tiramisu
By Gail Poll
Make a day ahead
- 3/4 cup raisins
- 1 cup Mount Gay dark rum, divided, plus 2 tablespoons
- 6 extra-large egg yolks, at room temperature
- 1/2 cup sugar
- 16 to 18 ounces Italian mascarpone cheese
- 3/4 cup freshly squeezed orange juice, divided (2 oranges)
- 1 1/2 teaspoons good vanilla extract
- Seeds scraped from 1 vanilla bean
- 24 to 30 Italian ladyfingers, or savoiardi
- Semisweet chocolate, shaved
Tortilla Soup
By Gail Poll
1. Put chicken, beef bones, 3 of the onion quarters, garlic in large pot
- 2 1/2 lb. bone in chicken thighs or legs
- 1 lb. beef bones, or cut of beef with a lot of bones like short ribs. (beef bones optional)
- 1 med. onion quartered, skin on.
- 1 head garlic, halved across equator, skin on.
- 1/4 c. veg. oil
- 6 corn tortillas
- Salt
- 2 T. canned chipotle chilies in Adobo
- 1/2 c. chopped fresh cilantro
- 2 avocados, peeled and cubed
- 4 to 8 oz. cheese: mozzarella (not fresh), Oaxaca, or Jack, shredded or cubed.
- Lime wedges
Eggplant Stacks
By Gail Poll
No Cheese. Table 34 Las Vegas
- 3-4 medium to large globe eggplants (I used 1, slices were not uniform, but worked)
- 2 medium zucchini squash
- 2 red bell peppers
- 1 cup sliced exotic mushrooms (shiitake, cremini or oyster)(I bought mixed)
- 4 oz. fresh basil (chiffonade)
- 1 jar premium organic vegan marinara (or homemade if possible)(Ragu Hearty Traditional)
- extra virgin olive oil
- balsamic vinegar
- salt and pepper
- Marsala wine (I used dry white wine)
- optional additional vegetable to accompany dish, such as grilled asparagus
Espresso Chip Meringues
By Gail Poll
Place an oven rack in the center of the oven
- 3 egg whites, at room temperature
- Pinch fine sea salt
- 3/4 cup superfine baker's sugar*
- 1/8 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
- 2 teaspoons instant espresso powder
- 2/3 cup mini semisweet chocolate chips
Salmorejo II
By Gail Poll
Andalusian pureed Gazpacho
- 2 cups room-temperature water
- 1 tablespoon coarse kosher salt
- 2 cups (packed) coarsely torn day-old baguette with crust (about 4 ounces)
- 10 plum tomatoes, halved, seeded, coarsely chopped (about 6 cups)
- 1/3 cup coarsely chopped onion
- 1/4 cup Sherry wine vinegar
- 1 1/2 tablespoons fresh lemon juice
- 1 garlic clove, peeled
- 1 1/2 cups lightly flavored extra-virgin olive oil
- 3 hard-boiled eggs, coarsely chopped
- 1/3 cup chopped Serrano ham* (about 1 1/2 ounces)
- Fruity Spanish olive oil (for drizzling)
Black Bean and Tomato Quinoa
By Gail Poll
Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl
- 2 teaspoons grated lime zest
- 2 tablespoons fresh lime juice
- 2 tablespoons unsalted butter, melted and cooled
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1 cup quinoa
- 1 (14- to 15-ounce) can black beans, rinsed and drained
- 2 medium tomatoes, diced
- 4 scallions, chopped
- 1/4 cup chopped fresh cilantro
Rigatoni with Vegetable Bobognese
By Gail Poll
Giada
- 1 -ounce dried porcini mushrooms
- 1 1/2 cups hot water
- 3 carrots, peeled and chopped
- 1 onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 2 garlic cloves
- 1/4 cup olive oil
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon chopped fresh oregano leaves
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 5 ounces assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 1/2 cup mascarpone cheese
- 1 pound rigatoni pasta
- 1/4 c. Parmesan
Grain Bowl Mushroom and Broccoli With Buttermilk Dressing
By Gail Poll
Preheat the oven to 425. Make the vegetables: Cut the broccoli into bite-size florets
- Dressing:
- 1 1/2 1 1/2 1/2 pounds broccoli
- Salt
- Olive oil, as needed
- 1 1 3/4-inch pound portobello or other mushrooms, in 3/4-inch pieces
- 2 2 2 eggs
- 2 2 2 cups cooked grains (wheat berries, brown rice, farro, quinoa, couscous, wild rice, etc.), warm
- to buttermilk dressing, to taste (see recipe)
- Toasted almonds or peanuts, for garnish (or toasted bread crumbs, or potato sticks, or wasabi peas, just anything you like for crunch)
- 1 1 1 cup buttermilk
- 3 3 3 tablespoons sour cream
- 4 4 to teaspoons lemon juice, or to taste
- 2 2 to tablespoons olive oil, or to taste
- Salt
- Black pepper
- 1 1 5 teaspoon finely minced thyme leaves (from about 5 sprigs)
- 1 1/2 1 1/2 10 tablespoons finely minced fresh basil (about 10 large leaves)
- 3 3 3 tablespoons minced chives