LaLaCooks' profile page
Recipes
Garlic-Rosemary Lamb Pita
By LaLaCooks
Heat oil in a large nonstick skillet over medium-high heat
- 2 teaspoons olive oil
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon bottled minced garlic
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 pound boneless leg of lamb, cut into (3/4-inch) cubes
- 1 1/2 cups finely chopped seeded cucumber
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon black pepper
- 1 (6-ounce) container plain low-fat yogurt
- 4 (6-inch) whole wheat pitas
Garganelli with Asparagus and Pecorino Cheese
By LaLaCooks
WW = 9 Calories: 340 Fat: 11
- 8 ounces uncooked garganelli pasta
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 2 1/2 cups (1-inch) slices asparagus (about 1 pound)
- 1 cup fat-free, lower-sodium chicken broth
- 1 tablespoon grated lemon rind
- 1 garlic clove, minced
- 1/4 cup (1 ounce) grated fresh pecorino Romano cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons shaved fresh pecorino Romano cheese
Cavatelli with Spicy Winter Squash
By LaLaCooks
"This pasta," Mario Batali says, "always propels me into fall
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 6 large garlic cloves, thinly sliced
- 1 large red onion, thinly sliced
- 2 teaspoons crushed red pepper
- 2 pounds butternut squashpeeled, seeded and cut into 1/2-inch cubes
- 1 tablespoon finely chopped thyme
- Salt and freshly ground pepper
- 1 1/2 pounds cavatelli or small shells
- 3/4 cup freshly grated caciocavallo, pecorino or Parmesan cheese, plus more for serving
Tomatoes with Organic Goat Cheese and Barbecued Duck Crostini
By LaLaCooks
Allow 24 hours to strain tomato water
- Tomato Water:
- 1 kg whole ripe Roma tomatoes (about 18 tomatoes)
- 6 ml. grey salt
- Crostini:
- 4 slices organic goat cheese
- 4 slices Calabrese bread
- 50 ml. extra-virgin olive oil
- 10 yellow cherry tomatoes
- 4 cloves confit garlic (see recipe)
- 2 basil leaves, thinly sliced
- 1 green onions, chopped
- 65 ml. tomato water
- 25 ml. unsalted butter
- 2 barbecued duck breast (each 70g.), thinly sliced
Warm Almond Crusted Manchego Cheese with Hot Garlic Vinaigrette and Slivered Almonds
By LaLaCooks
Set up 3 bowls: 1 with flour seasoned with salt and pepper, 1 with egg and 1 tablespoon of water and seasoned with ...
- Hot Garlic Vinaigrette:
- 1/4 cup all-purpose flour
- Salt and freshly ground pepper
- 1 large egg
- 1 tablespoon water
- 1/4 cup panko bread crumbs
- 2 tablespoons ground almonds
- 1 (8-ounce) slice manchego cheese, about 1-inch thick
- 2 tablespoons olive oil
- Hot Garlic Vinaigrette, recipe follows
- 1/4 cup slivered almonds, lightly toasted
- 1/4 cup olive oil
- 3 cloves garlic, finely chopped
- 2 tablespoons aged sherry vinegar
- Salt and freshly ground black pepper
- 2 tablespoons coarsely chopped flat-leaf parsley
Gigante Beans
By LaLaCooks
You'll find gigante beans in Mediterranean stores or at specialty food markets
- 3/4 cup dried gigante beans
- 2 bay leaves
- Coarse salt and ground pepper
- 1/2 cup extra-virgin olive oil
- 1 small onion, cut into 1/4-inch dice (3/4 cup)
- 1 large carrot, peeled and cut into 1/4-inch dice (3/4 cup)
- 1 large stalk celery, cut into 1/4-inch dice
- 1 large garlic clove, chopped
- 3/4 teaspoon anise seed
- 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoons grated lemon zest, (from 1 lemon)
- 1 1/2 teaspoons chopped fresh thyme
- 3/4 cup parsley, chopped
Pot-au-Feu
By LaLaCooks
Pot-au-feu fills the kitchen with the unmistakable aroma of simmering root vegetables
- 1 pound beef tenderloin, trimmed of fat and cut into 1/4-inch-thick slices
- 6 cups Chicken Stock, or low-sodium canned
- 2 medium carrots, peeled, sliced crosswise 1/2 inch thick on the diagonal, and quartered
- 1 small rutabaga (about 1 pound), peeled, sliced crosswise 1/2 inch thick on the diagonal, and quartered
- 2 parsnips, pared, sliced crosswise 1/2 inch thick on the diagonal, and quartered
- 1 large leek, white part only, quartered
- 2 celery stalks, peeled, sliced crosswise 1/2 inch thick on the diagonal, and quartered
- Kosher salt and freshly ground black pepper
- 1 sprig of fresh thyme
- 1 sprig of fresh rosemary
- 1 sprig of fresh parsley
STEAK TIPS WITH MUSHROOM-ONION GRAVY
By LaLaCooks
teak tips, also known as flap meat, are sold as whole steak, cubes, and strips
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 1/2 pounds sirloin steak tips , trimmed of excess fat and cut into 1 1/2-inch chunks (see note)
- 1/4 ounce dried porcini mushrooms , rinsed well
- 1 3/4 cups low-sodium beef broth (see note)
- Table salt and ground black pepper
- 2 tablespoons vegetable oil
- 1 pound white mushrooms , stems trimmed, caps wiped clean and cut into 1/4-inch slices (see note)
- 1 large onion , halved and sliced thin (about 1 1/2 cups)
- 1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
- 1/2 teaspoon minced fresh thyme leaves
- 4 teaspoons unbleached all-purpose flour
- 1 tablespoon chopped fresh parsley leaves
"Belge-Ette" De Veau
By LaLaCooks
Recipe courtesy Laura Calder Show: French Food at HomeEpisode: Grandma's House
- Belge-ette-de-VeauKosher salt
- 10 ounces pearl onions
- 4 pounds veal shoulder, cut in into chunks
- 8 cups chicken stock, divided
- 1 bouquet garni (1 bay leaf, 3 sprigs fresh thyme, 4 sprigs fresh parsley)
- 1 carrot
- 1 onion, poked with 2 cloves
- 5 tablespoons butter, divided
- 12 ounces small cremini or button mushrooms
- 3 tablespoons all-purpose flour
- 1/2 cup creme fraiche (or half sour cream, half heavy cream)
- Salt and freshly ground black pepper
- A few handfuls finely chopped fresh parsley, for garnish
Lion’s Head Meatballs in Broth
By LaLaCooks
Mark Bittman
- 2 pounds boneless pork shoulder (butt or picnic), coarsely ground in a food processor or meat grinder
- 1 scallion, trimmed and minced
- One 1-inch piece fresh ginger, peeled and minced
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 2 teaspoons sugar
- 1 teaspoon white pepper
- 2 egg whites
- 2 tablespoons corn oil, grapeseed oil, or other neutral oil
- ½ pound Napa cabbage, cut into 2-inch pieces
- Salt to taste
- 1 quart beef or chicken stock, preferably homemade (page 160)
- 1 tablespoon dark sesame oil, or to taste