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Recipes
Apple Pie Baked in a Bag
By Pollin
Make the Crust: In a food processor combine the flour, sugar, and salt
- Crust:
- 2 * 2 cups all-purpose flour
- 1/4 * 1/4 cup sugar
- * Pinch salt
- 1 * 1 cup cold unsalted butter (2 sticks), cut into pieces
- 1/3 * 1/3 cup ice water
- Filling:
- 5 * 5 Granny Smith apples, peeled, cored, and thickly sliced
- 1/2 * 1/2 cup sugar
- 1 1/2 * 1 1/2 tablespoons cornstarch
- 1 * 1 teaspoon fresh lemon juice
- 1 * 1 teaspoon pure vanilla extract
- 1/4 * 1/4 teaspoon ground cinnamon
- 1/8 * 1/8 teaspoon salt
- 1/8 * 1/8 teaspoon ground nutmeg
- 1 1/2 * 1 1/2 tablespoons cold unsalted butter, cut into pieces
- * Equipment: 9-inch aluminum pie pan, 1 medium-sized brown paper bag
Pulled Pork
By Pollin
For the pulled pork, heat the olive oil in a Dutch oven and brown the pork on two sides over medium heat, wor...
- Chinese Pulled Pork
- 2 tablespoons olive oil
- 2.5 pounds boneless country-style pork ribs (or boneless pork shoulder/butt, cut into large cubes)
- 1 small onion, peeled and sliced thin
- 3 cloves garlic, peeled and roughly chopped
- 3 slices of peeled ginger, roughly 2 inches long
- 1 piece star anise
- 1/4 cup dried shiitake mushrooms (pre-sliced)
- 1/2 cup soy sauce
- 1/3 cup white wine or mirin
- 1/3 cup water or chicken stock
- 2 tablespoons rice wine vinegar
- 1 teaspoon toasted sesame oil
- 4 sturdy, good-quality hamburger buns, Kaiser or potato rolls, or ciabatta rolls
- Kale and Apple Slaw
- 3 tablespoons white or yellow miso paste
- 2 tablespoons fresh lemon juice
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon toasted sesame oil
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon ground white pepper
- 1 bunch tuscan/dinosaur/lacinato kale stemmed and cut into extremely thin strips (about 4 loosely packed cups in total)
- 1 small Fuji apple, cored and grated on the large holes of a box grater(about 1/2 cup total)
- 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup total)
Sugar Cookies
By Pollin
Sift together flour, baking powder, and salt
- 3 * 3 cups all-purpose flour
- 3/4 * 3/4 teaspoon baking powder
- 1/4 * 1/4 teaspoon salt
- 1 * 1 cup unsalted butter, softened
- 1 * 1 cup sugar
- 1 * 1 egg, beaten
- 1 * 1 tablespoon milk
- * Powdered sugar, for rolling out dough
Glazed Carrots
By Pollin
In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale
- * 1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
- * 1 ounce (2 tablespoons) unsalted butter
- * Heavy pinch kosher salt
- * 1 cup good-quality ginger ale
- * 1/2 teaspoon chili powder
- * 1 tablespoon chopped fresh parsley leaves
Pepper-Jack Chicken With Succotash
By Pollin
Combine the cheese and arugula in a bowl
- 4 * 4 ounces pepper-jack cheese, shredded
- 2 * 2 cups baby arugula, roughly chopped
- 2 * 2 large skinless, boneless chicken breasts (12 ounces each)
- 1 * 1 tablespoon olive oil, plus more for brushing
- * Kosher salt
- 1 1/2 to 2 * 1 1/2 to 2 tablespoons Cajun spice blend
- * Vegetable oil, for the grill
- 1 * 1 cup frozen lima beans, thawed
- 1 * 1 medium yellow summer squash, diced
- 2 * 2 cups corn kernels
- 1 * 1 cup grape tomatoes, halved
- * Juice of 1 lime
Cod with Tomatoes, Pine Nuts
By Pollin
Prep time: 25 minutes Total time: 25 minutes Serves 4
- 1 1
- yellow onion
- 2 cloves
- garlic
- 28-ounce can
- plum tomatoes
- 1/3 cup
- raisins
- 1/2 cup
- dry white wine
- 1/2 teaspoon
- kosher salt
- 1/4 teaspoon
- freshly ground black pepper
- 1/4 teaspoon
- crushed red pepper
- 4 (6-ounce) pieces
- cod (about 1 -inch thick)
- 1/4 cup
- pine nuts
- 3 tablespoons
- chopped flat leaf parsley
Bruschetta with Gorgonzola Cheese and Honey
By Pollin
Preheat the oven to 400 degrees F
- 36 * 36 slices (1/2-inch thick) baguette bread, about 1 loaf
- 1/4 * 1/4 cup extra-virgin olive oil
- 8 * 8 ounces Gorgonzola, sliced
- 3 * 3 tablespoons honey
Carrot Sweet Potato Creamy Thai Soup
By Pollin
SOUP WAS DELICIOUS WITHOUT CAYENNE AND ONLY 1 TBL RED CURRY PASTE SQUEEZE OF LIME AND CILANTRO ESSENTIAL I SERVED ...
- 1 tablespoon virgin coconut oil 15 mL
- 2 cups diced sweet onion 500 mL
- 2 cloves garlic minced
- 1 tablespoon minced fresh ginger 15 mL
- 2 tablespoons red curry paste 30 mL
- 4 cups low-sodium vegetable broth plus more if needed, 1 L
- 1/4 cup raw almond butter 60 mL
- 3 cups diced peeled carrots 750 mL, 1/2-inch/1 cm dice
- 3 cups diced peeled sweet potatoes 750 mL, 1/2-inch/1 cm dice
- 1/2 teaspoon fine sea salt plus more to taste, 2 mL
- 1/4 teaspoon cayenne pepper 1 mL, optional
- Freshly ground black pepper
- minced fresh cilantro for serving
- lime juice for serving
- ROASTED TAMARI ALMONDS
- 1/2 cup raw almonds finely chopped, 125 mL
- 1 tablespoon plus 1 teaspoon low-sodium tamari or coconut aminos 20 mL
Chicken Banh Mi
By Pollin
Pickle the vegetables. Whisk together the vinegar, honey, and salt in a medium bowl
- For the pickled vegetables
- 1/4 cup rice wine vinegar
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1 small daikon radish, peeled, blade C (<< I omitted this because I couldn't find one)
- 1 medium carrot, peeled, blade C
- 1 medium cucumber, blade C
- For the chicken
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon lime juice
- 1 teaspoon honey
- 3/4 to 1 pound boneless chicken breast, cut into strips
- For the Sriracha yogurt
- 1/3 cup plain nonfat Greek yogurt
- 1 tablespoon Sriracha or other hot sauce
- For the sandwiches
- 2 large red bell peppers
- 1/3 cup fresh cilantro leaves
Chicken with Balsamic and Roasted Tomatoes
By Pollin
Preheat the oven to 400 degrees F
- 2 chicken thighs, bone-in
- 1 cup mushrooms, chopped
- 1/2 medium onion, chopped
- 1-2 tbsp extra virgin olive oil
- 3 tbsp balsamic vinegar
- Salt and pepper, to taste
- 1 pint cherry tomatoes
- 1 tbsp honey
- Fresh parsley, for garnish