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Recipes
Easy Asiago-Olive Rolls
By LaLaCooks
Southern Living
- 1 (13.8-oz.) can refrigerated classic pizza crust dough
- 1/4 cup refrigerated olive tapenade
- 1/2 cup grated Asiago cheese
- 1 teaspoon chopped fresh rosemary
- 1 tablespoon butter, melted
The Best Bloody Mary
By LaLaCooks
Recipes & Menus / Recipes The Best Bloody Mary The Bloody Mary, to quote cocktail guru Dale DeGroff, is like "bac...
- 1 1/2 pounds plum tomatoes, coarsely chopped
- 1 large carrot, peeled, coarsely chopped
- 1 large golden beet, peeled, coarsely chopped
- 1 small fennel bulb, trimmed, coarsely chopped
- 1 large garlic clove, chopped
- 1 bay leaf
- 1 tablespoon plus 1 1/2 teaspoons coarse kosher salt
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon celery seeds
- 6 tablespoons Worcestershire sauce
- 1 tablespoon hot pepper sauce
- 1 tablespoon grated peeled fresh horseradish
- 2 teaspoons coarsely ground whole black peppercorns
- 1 teaspoon hot chili sauce (such as sriracha)*
- 1/4 cup Guinness (optional)
- 3 cups vodka or gin
- Ice cubes
- Lime wedges
- Pickled vegetables (such as okra, green beans, or jalapeños)
- *Available in the Asian foods section of many supermarkets and at Asian markets.
Spinach Fettuccine with Tangy Grilled Summer Squash
By LaLaCooks
At her restaurant, Amanda Cohen tosses herb fettuccine with pickled squash blossoms and grilled zucchini
- Six 4-ounce summer squash4 sliced lengthwise 1/3 inch thick, 2 sliced lengthwise 1/8 inch thick on a mandoline
- 2 tablespoons kosher salt, plus more for seasoning
- 1 tablespoon cider vinegar
- 1 1/2 teaspoons sugar
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 5 garlic cloves
- 3 large tarragon sprigs plus 2 tablespoons chopped tarragon
- 1/2 cup mint leaves, plus 1/4 cup chopped mint
- 1/8 teaspoon saffron threads, crumbled
- 2 tablespoons rice vinegar
- 1 pound vegan fresh spinach fettuccine
- Freshly ground pepper
Sweet-and-Sour Green Beans
By LaLaCooks
Tips from the F&W Test Kitchen
- 3/4 pound green beans
- 2 tablespoons extra-virgin olive oil
- 1 medium shallot, minced
- 2 tablespoons cider vinegar
- 1 teaspoon sugar
- Salt and freshly ground pepper
MARTHASTEWART.COM
By LaLaCooks
Directions Preheat oven to 350 degrees
- 1 small sugar pumpkin, or butternut or acorn squash (about 1 pound)
- 2 tablespoons extra-virgin olive oil
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 1/2 teaspoon freshly grated nutmeg
- 2 tablespoons balsamic vinegar
- Coarse salt and freshly ground black pepper
- 1/2 recipe Basic Pasta Dough
- 1/2 cup (1 stick) unsalted butter
- 8 fresh sage leaves
- 1 large Amaretti Cookie
Rice Paper Summer Rolls (or Summer Roll Salad)
By LaLaCooks
Mark Bittman
- Rice Paper Summer Rolls
- 16 (6-inch) rice paper rounds
- 8 leaves lettuce, washed, dried and torn or chopped
- 2 cups cooked rice vermicelli, rinsed and drained
- 1 cup shredded peeled carrots
- 1/2 cup fresh mint leaves
- 1/2 cup fresh Thai basil leaves
- 1/2 cup fresh cilantro leaves
- 32 slices cooked pork or 32 poached or grilled shrimp, split lengthwise in half, or use half pork and half shrimp
- Dipping Sauce
- 1/2 cup fish sauce
- 1 tablespoon sugar, or to taste
- 1 tablespoon peeled and minced fresh ginger
- 1 teaspoon Vietnamese chile-garlic paste, or to taste, or chopped fresh chiles, to taste
- Salt and freshly ground black pepper
- Lime wedges
Chinese Chicken Salad 2
By LaLaCooks
Joanne Chang prepares this salad when she's craving Chinese food but wants something light and easy
- 1/4 cup mayonnaise
- 1/4 cup plus 2 tablespoons unseasoned rice vinegar
- 3 tablespoons plus 1 1/2 teaspoons sugar
- 1/4 cup soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon Tabasco
- One 1/2-inch piece of fresh ginger, peeled and minced
- 1 small garlic clove, minced
- One 2 1/2-pound rotisserie chickenmeat shredded, skin and bones reserved for stock or discarded
- 3 scallions, thinly sliced
- 2 celery ribs, thinly sliced
- 1 cup unsalted roasted peanuts, coarsely chopped
- 3/4 cup coarsely chopped cilantro
- One small head of romaine, cut into 1/2-inch ribbons
- 1 tablespoon extra-virgin olive oil
- 2 oranges, peeled with a knife and cut into sections
- Lime wedges, for serving
Shrimp and Snow Pea Salad
By LaLaCooks
Recipe courtesy Ellie Kreiger for Food Network Magazine
- 12 ounces snow peas
- 1 1/4 pounds medium shrimp, peeled and deveined
- 6 radishes, thinly sliced into half-moons
- 4 scallions, thinly sliced
- 1/3 cup rice vinegar
- 1 tablespoon canola oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon grated fresh ginger
- Salt
- 2 tablespoons toasted sesame seeds
Muscovy Duck Breast With Chinese Spices
By LaLaCooks
Alfred Portale on Cooking With Master Chefs with Julia Child
- For the Duck Sauce:
- 2 tablespoons peanut oil
- 6 cloves garlic--peeled and cut into 1/8-inch slices
- 2 -inch piece fresh ginger root, peeled and cut into 1/8-inch slices
- 2 scallions, trimmed and sliced into 3-inch pieces
- 2 Thai chiles with seeds, cut into 1-inch pieces
- 2 dried Chinese black mushrooms, softened in hot water for 15 minutes
- 1 quart duck broth
- 1 tablespoon hoisin sauce
- 1 tablespoon mushroom soy sauce or plain soy sauce
- 1 pinch five spice powder
- Salt
- For the Vegetables:
- 1 head of Napa cabbage
- 2 teaspoons peanut oil
- Coarse salt
- Freshly ground black pepper
- 4 baby bok choy
- 20 snow peas
- For the Duck:
- 4 Muscovy duck breasts
- Coarse salt
- Freshly ground black pepper
- 3 tablespoons five spice powder
- 1 teaspoon peanut oil
- For Serving:
- 1 scallion, cut at an extreme angle into very fine julienne, placed in ice water
- 1/4 cup sprigs of fresh cilantro
- Special Equipment Suggested:
- 2-quart heavy-bottomed saucepan
- Two 10-inch no-stick frying pans
- Tongs
- 4-quart sauce pan
- Bowl of ice and water
Seafood Bread
By LaLaCooks
From a PBS show featuring sandwiches that Jacques and Julia made
- Butter:
- 1 wide baguette (day old)
- 1 c flat parsley or a combo of basil chive chevril and 1/2 cup of parsley
- 3 shallots
- 3 or 4 cloves garlic
- 3 or 4 tablespoons slivered almonds
- 1/1 /2 sticks softned butter
- salt
- pepper
- dash Pernod/Anise liquor
- 2 tb dry white wine
- Remaining ingredients:
- 1/2 lb shrimp, cut into 1-inch cubes
- 1/2 lb scallops, cut into 1-inch cubes
- 1/2 lb salmon, cut into 1-inch cubes
- 1/2 wild shrooms cut coarse
- 3 to 4 tablespoons white wine
- several fronds of fresh dill