Pollin's profile page
Recipes
Gratin Dauphinoise-French Gratin Potatoes
By Pollin
Preheat the oven to 300F/150C/gas mark 2
- 3 lbs waxy potatoes , peeled and thinly sliced (such as Desiree, Golden Wonder, Maris Piper, Idaho or King Edward)
- 6 ounces gruyere cheese , grated
- 3/4 pint double cream
- salt
- fresh ground black pepper
- 2 -4 garlic cloves , peeled and crushed
- 2 sprigs fresh thyme
- 1 ounce butter
- cheese , for topping (optional)
Grilled Steak with Warm Shallot Vinaigrette
By Pollin
1. In a small saucepan, cook the shallots in the olive oil over low heat, stirring frequently, until softened bu...
- 1 . 3/4 cup sliced shallots (2 large)
- 2 . 1/2 cup extra-virgin olive oil
- 3 . 2 1/2 tablespoons sherry vinegar
- 4 . 2 teaspoons Dijon mustard
- 5 . 1/4 cup flat-leaf parsley leaves
- 6 . Salt and freshly ground pepper
- 7 . Two 1-pound boneless New York strip steaks (1 inch thick)
Chicken Buffalo Casserole
By Pollin
Preheat the oven to 400°F
- 1 medium spaghetti squash (about 21⁄2 pounds)
- 4 tablespoons butter, ghee, or coconut oil, divided
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 2 stalks celery, diced
- 1 ⁄2 medium yellow onion, minced
- 1 small red bell pepper, diced
- 1 pound ground chicken
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1 ⁄4 teaspoon black pepper
- 1 cup hot sauce (I prefer Tessemae’s or Frank’s RedHot)
- 1 ⁄4 cup Super Simple Mayonnaise (page 274 in my new book) or store-bought mayo (I use Primal Kitchen Foods)
- 3 large eggs, whisked chopped scallions, for garnish
- sliced avocado, for garnish
Vegetable Roasted Root Mash Paleo
By Pollin
Start by roasting a head of garlic
- 1 head roasted garlic
- 4 tablespoons ghee, divided
- 1/2 onion, coarsely chopped
- 3/4 pound parsnips (or about 5 medium parsnips), peeled and coarsely chopped
- 2/3 pound carrots (or about 2 large carrots), peeled and coarsely chopped slightly smaller than parsnips
- 1 1/2 pounds cauliflower florets (or 1 small head of cauliflower), coarsely chopped
- 1/2 cup bone broth or organic chicken broth
- 1/2 cup water
- Kosher salt
- Freshly ground pepper
- minced chives (optional)
Mushrooms Carmelized Onion Adobo
By Pollin
BRING 2 Tablespoons of the ghee to medium-high heat in a large saute pan or skillet
- 4 Tablespoons ghee
- 2 really large onions (or 4 small ones or 3 medium ones), peeled and sliced thinly
- Sea Salt
- 10-12 ounces of button mushrooms, stems removed and sliced into 1/4-inch pieces
- 1-2 chipotle peppers from a can of chipotles in adobo sauce, seeded and minced
Pork Carnitas
By Pollin
Technique Heat a dutch oven or other heavy bottomed oven-ready lidded pan over medium high heat with just enou...
- Pork
- 3-4 pounds of boneless pork shoulder (may be called Boston butt) or 4-5lbs of bone-in pork shoulder
- Spice rub
- Note: This amount of spice works well for the amount of meat we normally use (3-4lbs), but it's a simple ratio so simply scale it for your amount of meat
- 1 tsp kosher salt
- 1 tsp chile powder
- 1 tsp cumin (freshly toasted and ground if you can--it does make a difference)
- 1 tsp garlic powder
- Braising liquid
- 3/4 cup orange juice
- Water to cover (for our pan that's usually about 2 cups)
- I also used some chicken broth
Zucchini Pesto Pasta with Peas
By Pollin
Heat a large skillet over medium-high heat
- 1/4 pound pancetta, diced
- 4 large zucchini, spiralized using blade C
- 1/4 cup Dairy-Free Pesto Sauce
- 1/4 teaspoon sea salt
- pinch of fresh cracked pepper
- 1/2 cup frozen peas, thawed
- 1/4 cup dairy-free Ricotta Cheese (Kitehill from Whole Foods is great, or use the homemade version from page 304 of my cookbook Against all Grain!)
Beet and Goat Cheese Crostini
By Pollin
Preheat oven to 375°. To prepare beets, leave root and 1 inch of stem on beets; scrub with a brush
- * Beets:
- 3/4 * 3/4 pound beets (about 2 medium)
- 1 * 1 cup water
- 1 * 1 tablespoon balsamic vinegar
- 1 * 1 teaspoon grated lemon rind
- 1 * 1 teaspoon fresh lemon juice
- 1/4 * 1/4 teaspoon sea salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- *
- Cheese spread:
- 1 * 1 (5-ounce) package goat cheese
- 1 * 1 tablespoon light mayonnaise
- 2 * 2 teaspoons minced fresh tarragon
- 1/8 * 1/8 teaspoon freshly ground black pepper
- 1 * 1 garlic clove, crushed
- 24 * 24 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted
Chicken and Peppers
By Pollin
Prep time: 20 minutes Total time: 35 minutes Serves 4
- 8 8
- bone-in, skin-on chicken thighs (about 3 pounds total) ***I used 6
- 1 1/4 teaspoon
- kosher salt (3/4 tsp. + 1/2 tsp.)
- 1/2 teaspoon
- freshly ground black pepper (1/4 tsp. + 1/4 tsp.)
- 1 tablespoon
- e.v. olive oil
- 5 5
- mixed bell peppers (about 2 pounds) ***With 6 chic thigh, 3 is plenty
- 3 cloves
- garlic
- 1/4 cup
- white wine vinegar
- 1/2 teaspoon
- dried oregano
- 1/4 teaspoon
- crushed red pepper
- 1/2 cup
- water
Pan-Glazed Salmon with Oyster Sauce and Basil
By Pollin
1. In a large bowl, toss the salmon cubes with the oyster sauce and season them lightly with salt and pepper
- 1 . 1 1/2 pounds skinless salmon fillet, cut into 1 1/2-inch cubes
- 2 . 2 tablespoons oyster sauce
- 3 . Salt and freshly ground pepper
- 4 . 1 tablespoon vegetable oil
- 5 . 1 fresh long red chile, thinly sliced on the bias
- 6 . 4 scallions, cut into 1-inch lengths
- 7 . 1 tablespoon dry white wine
- 8 . 2 tablespoons water
- 9 . 3 tablespoons chopped basil
- 10 . Steamed rice and lime or lemon wedges, for serving