LaLaCooks' profile page
Recipes
Blue Cheese Popovers
By LaLaCooks
In a large bowl, whisk together the eggs, milk, melted butter, flour, salt and pepper
- 2 lg eggs
- 1 c milk; room temperature
- 2 tb melted unsalted butter; plus
- - more
- 1 c all-purpose flour
- 1/2 ts kosher salt
- 1/8 ts freshly-ground black pepper
- 1 1/4 oz blue cheese; crumbled
- 1 tb roughly-chopped fresh thyme
Penne with Asparagus and Artichokes
By LaLaCooks
Plus: More Pasta Recipes and Tips
- 4 teaspoons pine nuts
- 1 1/2 pounds asparagus, cut into 1 1/2-inch lengths
- 2 teaspoons extra-virgin olive oil
- Salt and freshly ground pepper
- 24 baby artichokes (about 2 pounds), outer leaves discarded, bottoms trimmed, artichokes quartered and rubbed with a lemon half
- 1 1/2 cups low-sodium nonfat chicken broth
- 3 tablespoons fresh lemon juice
- 2 garlic cloves, thinly sliced
- 1/2 pound penne
- 3/4 cup frozen baby peas, thawed
- 1/3 cup freshly grated Parmesan cheese
- 3 tablespoons coarsely chopped flat-leaf parsley
Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad
By LaLaCooks
by Ivy Manning
- 4 1/2 teaspoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons drained capers, chopped
- 3/4 pound asparagus spears (about 1 bunch), trimmed
- 1/2 cup thinly sliced fennel bulb (preferably shaved with V-slicer)
- Nonstick vegetable oil spray
- 2 1/2 cups fresh breadcrumbs made from crustless French bread
- 3 tablespoons finely grated Parmesan cheese
- 2 tablespoons finely chopped fresh Italian parsley
- 1 tablespoon finely chopped fresh thyme
- 2 teaspoons finely grated lemon peel
- 3 tablespoons butter, melted
- 6 6-ounce halibut fillets
Sparkling Rosemary-Peach Cocktails
By LaLaCooks
1. Combine first 3 ingredients in a small saucepan; bring to a boil
- 3/4 cup water
- 1/2 cup sugar
- 1 (3-inch) rosemary sprig
- 2 ripe peeled peaches, cut into 1-inch pieces
- 1 (750-milliliter) bottle Champagne or sparkling wine, chilled
Warm Brussels Sprout Salad with Caramelized Goat Cheese
By LaLaCooks
Loretta Keller's salad is an unusual and appealing combination of brussels sprout leaves, smoked ham and toasted pi...
- 1 Granny Smith applepeeled, quartered and cored
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 1 tablespoon water
- 1 tablespoon cider vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon very finely chopped shallot
- 1/2 cup plus 1 tablespoon canola oil
- Freshly ground pepper
- 2 tablespoons pine nuts
- One 6-ounce piece of smoked ham, cut into 1/3-inch dice
- 1 pound brussels sprouts, leaves separated and cores discarded
- 1 Fuji apple, cut into 1/3-inch dice
- 2 tablespoons chopped flat-leaf parsley
- One 4-ounce piece of chilled Bûcheron (semi-aged goat cheese), quartered
- 1 1/2 teaspoon snipped chives
Potatoes and Chorizo, Rioja Style
By LaLaCooks
This lovely cazuela of potatoes and chorizo is ideal for sharing
- 3 tablespoons extra virgin olive oil, plus more as needed
- 1 pound russet potatoes (2 large) peeled and cut into 1-inch-thick slice or large dice
- 6 ounces chorizo, preferably semi-cured, cut into 1/2-inch-thick slices
- 1 small onion, chopped
- 2 red bell peppers or 1 red and 1 green, seeded and chopped
- 2 cloves garlic, minced
- 1 small fresh chile, seeded and minced )optional)
- 1 teaspoon sweet paprika or sweet smoked paprika
- 1/2 cup water or dry white wine, or as needed
- Salt and freshly ground black pepper
- Chopped fresh flat-leaf parsley, for garnish
Chickpea Bajane
By LaLaCooks
Bajane is a Provençal term for the midday meal
- Quinoa:
- 2 teaspoons extra-virgin olive oil
- 1 garlic clove, minced
- 1 cup organic vegetable broth
- 1 cup water
- 1 cup uncooked quinoa
- 1 1/2 teaspoons chopped fresh thyme
- 1/4 teaspoon salt
- Chickpea mixture:
- 2 teaspoons extra-virgin olive oil, divided
- 2 cups thinly sliced leek (about 1 large)
- 4 garlic cloves, chopped
- 2 1/2 cups sliced fennel bulb (about 1 large)
- 1 3/4 cups (1/4-inch-thick) slices carrot (about 3/4 pound)
- 1/2 teaspoon fennel seeds
- 1/2 cup white wine
- 1 cup organic vegetable broth
- 4 teaspoons chopped fresh thyme, divided
- 1 (14 1/2-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (5-ounce) package baby spinach
Rosemary Potatoes
By LaLaCooks
In a 5-quart pot, bring 1/2 inch water to a boil; add salt and potatoes
- Coarse salt and ground pepper
- 1 7/8 pounds red new potatoes
- 3/4 teaspoon dried rosemary
- 2 1/4 teaspoons olive oil
Chipotle Shrimp Tostadas
By LaLaCooks
Staff Favorite To create this Southwestern-inspired dish, Melissa Rubel Jacobson tosses shrimp with chipotle chile...
- 1 teaspoon vegetable oil, plus more for frying
- 4 corn tortillas
- Kosher salt
- 24 large shelled and deveined shrimp (about 1 pound)
- 1 teaspoon chipotle chile powder
- 4 cups shredded cabbage or coleslaw mix
- 1 medium tomato, seeded and cut into 1/4-inch dice
- 2 scallions, thinly sliced
- 1/4 cup sour cream
- 1 1/2 teaspoons fresh lime juice
- 1 Hass avocado, thinly sliced
- 2 medium radishes, thinly sliced
- 1/4 cup cilantro leaves
- Lime wedges, for serving
Lobster Roll
By LaLaCooks
Here is Jacques Pepin's French twist on New England's classic lobster roll sans mayo, but bathed in warm butter wit...
- 8 tbsp. butter
- 2 split-top hot dog rolls
- 1 tbsp. fresh tarragon, chopped
- 1 tbsp. fresh lemon juice
- 21 1⁄2-lb. lobsters, cooked and chopped
- Salt and freshly ground pepper
- Lettuce leaves