LaLaCooks' profile page
Recipes
Thai Spareribs
By LaLaCooks
Serve with Sesame-Cilantro Rice Thai Spareribs Unlike most braises, these ribs aren't browned before they're simme...
- 6 6
- pounds
- meaty spareribs (about 2 racks), cut into 2-rib portions
- Boiling water
- 2 2
- large lemongrass stalks
- 1/2 1/2
- cup
- plus 6 tablespoons tamari soy sauce
- 1/2 1/2
- cup
- (packed) golden brown sugar
- 1/2 1/2
- cup
- dry Sherry
- 2 2
- tablespoons
- Thai peanut sauce
- 2 2
- tablespoons
- Asian sesame oil
- 4 4
- large garlic cloves, peeled
- 1 1
- 1 1/2-inch piece fresh ginger, peeled, chopped
- 3/4 3/4
- cup
- canned unsweetened coconut milk
- Sesame-Cilantro Rice (click for recipe)
Spaghetti with Butter and Parmesan
By LaLaCooks
Bittman: A jumping-off point for many creamy sauces—including the beloved fettuccine Alfredo—and one of the r...
- Salt and freshly ground black pepper
- 4 to 6 tablespoons (1/2 to 3/4 stick) butter
- 1 pound long pasta, like linguine or spaghetti, or any other pasta
- 1 cup freshly grated Parmesan cheese, or more to taste
Sugar Cookie Cutouts
By LaLaCooks
12.10 - These are the cookies that we made at Tracy's house this Christmas
- 4 cups sifted all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Creamy Corn
By LaLaCooks
Directions In a medium saucepan, simmer corn and 1/4 cup milk over medium heat until corn is tender, 5 to 7 minute...
- 1 box (10 ounces) frozen corn kernels
- 1/4 to 1/2 cup whole milk
- 3 ounces reduced-fat cream cheese, cut into pieces
- 2 tablespoons snipped fresh chives
- Coarse salt and ground pepper
Herb and Cheese Poppers
By LaLaCooks
by Peter Reinhart
- 2 cups coarsely grated sharp cheddar cheese (about 6 ounces)
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh basil
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh sage
- 1/4 teaspoon freshly ground black pepper
- 2 3/4 cups all purpose flour plus 1/4 cup (or more) for dusting and rolling
- 2 1/2 teaspoons baking powder
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, frozen
- 1 1/2 cups chilled buttermilk
Coq Au Riesling Over Noodles
By LaLaCooks
James Beard This Alsatian specialty is a lighter, more delicate version of the Burgundian coq au vin
- 4 tablespoons butter
- 2 tablespoons oil
- Flour
- 8 chicken drumsticks and thighs
- ¼ pound salt pork, diced small
- 1 pound mushrooms
- 8 shallots, chopped fine
- 24 small white onions, peeled
- 3 carrots, cleaned and cut in rounds
- ½ cup Cognac
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 2 cups white wine
- 1 pound fine noodles
- Chopped parsley
Fusilli with Pecorino Romano and Black Pepper
By LaLaCooks
Recipe courtesy Giada De Laurentiis
- Kosher salt
- 1 pound fusilli pasta
- 1/4 cup olive oil
- 2 cloves garlic, lightly crushed
- 5 cups baby spinach leaves (5 ounces)
- Freshly ground pepper
- 1 1/2 cups grated Pecorino Romano cheese (6 ounces)
- 1 cup mascarpone cheese (8 ounces), at room temperature
Easy Olive Oil Tart Crust
By LaLaCooks
From Clotilde Dusoulier: As much as I love a good short crust pastry and as simple as it is to make (really, it is...
- 250 grams (8.8 ounces*) light whole wheat flour (French T80), or a 50/50 mix of all-purpose and whole wheat -
- 1 teaspoon fine sea salt
- 1 teaspoon dried herbs (I use rosemary or thyme)
- 60 ml (1/4 cup) olive oil (or the oil of your choosing, provided it withstands cooking)
- 120 ml (1/2 cup) cold water
Grilled Eggplant Salad with Walnuts
By LaLaCooks
Terrific as a salad or a spread for flatbread, adzhapsandali is like a Georgian version of ratatouille
- Two 1-pound eggplants, sliced lengthwise 1/2 inch thick
- 1 large jalapeño
- Vegetable oil, for brushing
- Salt
- 1/4 cup chopped cilantro
- 3 tablespoons white wine vinegar
- 1 garlic clove, minced
- 5 medium tomatoes, cut into 1/2-inch dice
- 1 small red onion, thinly sliced into rings
- 2 tablespoons chopped walnuts
- Grilled flatbread, for serving
Beets with Walnuts, Goat Cheese, and Baby Greens
By LaLaCooks
WW - 3 If you're keeping kosher, you can have dairy before meat is served, so have this salad first, before the ch...
- 6 medium beets (red and golden), about 1 1/2 pounds
- 1 cup water
- 8 cups mixed baby salad greens
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 1 tablespoon white balsamic vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 cup (2 ounces) crumbled goat cheese
- 1/4 cup coarsely chopped walnuts, toasted