LaLaCooks' profile page
Recipes
Sauce of Broccoli di Rape with Ceci (Chickpeas) and Bacon
By LaLaCooks
Lidia Bastianich
- 1 pound pasta (see Notes)
- 1/2 cup extra virgin olive oil
- 7 or 8 fat garlic cloves, sliced (about 1/2 cup)
- 6 ounces bacon or prosciutto ends (see Notes) in strips (1 cup)
- 1/2 teaspoon dried peperoncino (hot red pepper flakes), or to taste
- 1 1/2 cups cooked ceci (chickpeas), or 1 pound canned, drained and rinsed
- Hot water from the pasta-cooking pot
- 2 pounds broccoli di rape, trimmed, washed and cut into 1-inch lengths (about 6 cups)
- 1/2 teaspoon salt, or to taste
- Chopped fresh Italian parsley
- 1 cup grated Pecorino Romano, Parmigiano-Reggiano, or Grana Padano
Rice with Roasted Poblano, Spinach and Fresh Cheese
By LaLaCooks
From: Mexico - One Plate at a Time by Rick Bayless
- 3 medium (about 9 ounces total) fresh poblano chiles 2 cups chicken broth or water Salt 2 tablespoons vegetable oil or olive oil
- 1 1/2 cups white rice, preferably medium-grain 1 small white onion, chopped 2 garlic cloves, peeled and finely chopped 3 cups loosely packed sliced stemmed spinach leaves (start
- with about 4 ounces and slice the leaves 1/4 inch thick) 1 1/2 cups coarsely crumbled Mexican queso fresco (or firm
- goat cheese or feta)
Homemade Burger/Dog Buns
By LaLaCooks
To Make Dough: Bring milk and cream to a bare simmer in a small saucepan over medium heat
0/5
(0 Votes)
Crispy Squid with Garlic, Chile, and Basil
By LaLaCooks
Recipe courtesy Alex Guarnaschelli
- 4 eggs, lightly beaten
- 2 cup toasted bread crumbs
- Kosher salt and freshly ground black pepper
- 1 pound small squid, cleaned, bodies cut into thin rounds, tentacles intact
- 1/2 teaspoon chile oil
- 2 cloves garlic, peeled and minced
- 3 yellow inner stalks celery, washed and sliced
- 1/2 lemon, halved lengthwise and sliced into thin half moons
- 1 quart frying oil
- 1/2 cup fresh basil leaves, stemmed, washed, dried and torn
Louisiana Caviar Dressing
By LaLaCooks
This recipe goes with Fried Oyster Salad with Louisiana Caviar Dressing
- 1/4 cup buttermilk
- 1/4 cup mayonnaise
- 1 tablespoon sour cream
- 1 small garlic clove, minced
- 1 tablespoon minced shallots
- 1/4 teaspoon celery salt
- 1 teaspoon lemon juice
- Dash of hot sauce
- Dash of ground white pepper
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon Louisiana paddlefish caviar
- 1 tablespoon chopped fresh chives
Fresh Pork Lard (Manteca de Cerdo)
By LaLaCooks
From Rick Bayless: Okay, okay
- 2 pounds of pork fat (scraps trimmed off roasts and chops are good here, but don’t use salt pork or fatty bacon—those flavors are very strong)
Wild Rice and Chive Bâtardes
By LaLaCooks
by Peter 4 Forks - 100% would make it again
- 4 cups (or more) bread flour
- 1 tablespoon quick-rising dry yeast (from two 1/4-ounce envelopes)
- 1 tablespoon golden brown sugar
- 2 1/4 teaspoons coarse kosher salt
- 1 cup plus 2 tablespoons water
- 1/4 cup buttermilk
- 1 cup cooked wild rice, drained, cooled
- 1/2 cup chopped fresh chives (about 3 large bunches)
- Nonstick vegetable oil spray
- 1 large egg white, beaten to blend with
- 1 tablespoon water (for glaze)
Lemony White Bean and Arugula Salad
By LaLaCooks
Recipe courtesy Giada De Laurentiis
- 5 packed cups (5 ounces) arugula
- 1 (15-ounce) can cannellini or great Northern beans, rinsed and drained
- 1/2 small red onion, thinly sliced
- 3 tablespoons capers, rinsed and drained
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 tablespoon maple syrup
- 1 teaspoon lemon zest
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Wasabi Mayonnaise
By LaLaCooks
Martha Stewart Making wasabi mayonnaise is a simple way to add an extra kick of flavor to burgers and sandwiches
- 1 large egg, room temperature
- 2 teaspoons unseasoned rice-wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh lime juice
- 1 1-inch piece fresh ginger, peeled and grated
- 1 tablespoon wasabi paste
- 1/2 teaspoon soy sauce
- 3/4 cup canola oil
- Coarse salt
Homemade Luganega Sausages
By LaLaCooks
Lidia Bastianich Sausages have always played a big role in Italian-American cuisine, mostly because they were an e...
- 1/2 cup dry white wine
- 6 fresh or dried bay leaves
- 6 cloves garlic, peeled
- 6 pounds pork butt (see note), cut into 2-inch pieces
- 1 1/2 tablespoons salt
- 1 teaspoon freshly cracked pepper
- 1/2 teaspoon ground allspice
- Sausage casing (preferably 1/2-inch in diameter and all in one piece)