LaLaCooks' profile page
Recipes
Rick Bayless’ Caldo de pollo ranchero (Ranch-Style Chicken Soup)
By LaLaCooks
1. The chicken and basic broth: Measure 4 quarter of water into a soup pot (an 8-quart pot works best here)
- One 5-pound roasting chicken, cut up (into thighs, wings, breasts, and back)
- Kosher salt
- 4 garlic cloves, peeled and finely chopped
- 1 medium white onion, finely chopped
- 3 bay leaves
- 1/2 teaspoon EACH dried marjoram and thyme
- 1 pound (2 medium-large round or 6 to 8 plum) ripe but firm tomatoes, cut into 1/2-inch cubes
- 2 sprigs fresh mint
- 2 to 3 medium carrots, peeled and cut into 1/2-inch cubes
- 8 small (about 1 pound) boiling potatoes (such as red-skins), scrubbed and halved
- 2 large ears corn, husked and cut across the cob into 1-inch sections
- 1 cup trimmed green beans, cut into 1/2-inch pieces and steamed until barely tender (optional)
- 3 to 4 fresh jalapeno chiles, stemmed, seeded and finely chopped
- 1/2 cup chopped fresh cilantro [obviously not using this in my soup, cause I'm not a cilantro fan]
- 2 limes, cut into wedges
Udon Noodle Soup
By LaLaCooks
James Beard's recipe The Japanese make a specialty of hearty soups full of thick, slippery udon noodles
- 6 cups cold water
- 1 ½ pounds chicken necks, wings, and backs
- 6 slices fresh ginger
- 2 leeks, washed, including 2 inches of the green
- 1 ½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 2 egg whites, beaten
- 4 ounces udon noodles
- 1 bunch radishes, thinly sliced
- 1 bunch scallions, thinly sliced on the diagonal, including 2 inches of the green
- 4 ounces Chinese cabbage, thinly sliced
Parisian Tuna Sandwiches
By LaLaCooks
Recipe courtesy Food Network Magazine
- 3 large eggs
- 3 tablespoons red wine vinegar
- Kosher salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 Italian rolls or other soft rolls, halved
- 1 medium bunch arugula or 2 cups spring salad mix
- 1 large tomato, thinly sliced
- 1/4 small red onion, thinly sliced
- 1 cup jarred artichoke hearts, well drained and sliced
- 2 6-ounce cans oil-packed tuna
- 4 to 8 anchovy fillets, drained (optional)
- 1/2 cup nicoise or kalamata olives, pitted and chopped
- 4 medium radishes, thinly sliced
All-Day Marinara Sauce
By LaLaCooks
In a blender or food processor, roughly puree the tomatoes with their juices
- 4 (28-ounce) cans whole peeled Italian tomatoes
- 3 tablespoons olive oil
- 1 onion, finely diced
- 3 large sprigs basil, plus 1/3 cup chopped or torn basil leaves
- ¾ teaspoon dried oregano
- Freshly ground black pepper
- Sugar or ¼ teaspoon baking soda (if necessary)
- 5 cloves garlic, minced
- Salt
Melted Mozzarella Casserole with Mushrooms and Smoky Chipotle Chile (Queso Fundido)
By LaLaCooks
Recipe courtesy of Mexico: One Plate at a Time (Scribner, 2000) by Rick Bayless
- 1 1/2 tablespoons olive oil, preferably extra-virgin
- 1 medium red onion, sliced
- 6 to 8 ounces full-flavored mushrooms, such as shiitakes, oysters or practically any wild variety, stemmed (discard woody stems or finely chop them) and sliced (you'll have about 2 generous cups)
- 2 to 3 canned chipotle chiles en adobo, seeded and thinly sliced
- Salt
- 12 corn tortillas, the fresher the better (store-bought are okay, but homemade will really shine here)
- 8 ounces mozzarella, preferably whole-milk (but not "fresh" mozzarella, which will not melt) or Mexican quesillo, shredded (you'll have about 2 cups)
- A generous 1/2 teaspoon chopped fresh thyme or generous 1 teaspoon chopped fresh epazote
- A little black pepper, preferably freshly ground
Turkey Sausages with Spicy Beans : Sausages with Fagioli All'uccelletta
By LaLaCooks
Heat a large high-sided saute pan over medium-high heat
- 2 tablespoons olive oil
- 8 turkey sausages
- 5 cloves garlic, peeled and sliced into chunks
- 1 pound cherry tomatoes, quartered
- 3 dry red hot peppers
- Salt and freshly ground black pepper
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 5 fresh bay leaves
- 2 handfuls fresh flat-leaf parsley, leaves picked and chopped
Chile-Honey-Glazed Salmon with Two Sauces
By LaLaCooks
Chef Way At Mesa Grill in New York City, Bobby Flay presents his sweet-spicy salmon with three different sauces, in...
- 1 pound tomatillos, husked
- 1 red onion, coarsely chopped
- 8 garlic cloves, 2 chopped
- 2 large jalapeños, stemmed
- 1/4 cup canola oil, plus more for brushing
- Salt and freshly ground pepper
- 1/4 cup fresh lime juice
- 1/4 cup chopped cilantro, plus sprigs for garnish
- 1/4 cup honey
- 1 canned chipotle in adobo, chopped
- 1 teaspoon ground cumin
- One 19-ounce can black beans with their liquid
- 1 1/2 teaspoons pure ancho chile powder
- 1 1/2 teaspoons Dijon mustard
- Four 8-ounce center-cut salmon fillets, with skin
- Sour cream, for serving
MARTHASTEWART.COM
By LaLaCooks
Directions Heat oil in a medium pot over medium heat
- 2 tablespoon vegetable or olive oil
- 3 dried guajillo chiles (about 3/4 ounce), stemmed, seeded, and torn into large pieces
- 15 ounces diced tomatoes, preferably fire-roasted
- 1 large white onion, cut into 1/4-inch pieces
- 2 cloves garlic, peeled
- 6 cups homemade or store-bought low-sodium chicken, or fish broth
- 4 medium red-skin boiling potatoes, or Yukon Gold potatoes (about 1 pound), cut into 8 pieces
- 2 large sprigs fresh epazote, optional
- Coarse salt
- 1 pound mussels, scrubbed and debearded, or 2 clams, scrubbed
- 1 pound fish fillets, such as halibut, mahi-mahi, or catfish, cut into 1-inch cubes
- 1/2 cup chopped fresh cilantro, for garnish
- 1 lime, cut into 6 wedges, for serving
Sweet Potato Squares With Lemon-Garlic Mayonnaise
By LaLaCooks
The roasted goodness of the sweet potatoes and crispy smoked sausage deliver a pop of flavor in a small bite
- 2 pounds sweet potatoes, peeled and cut into 32 (1-inch) cubes
- 2 tablespoons olive oil
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/2 pound spicy smoked sausage, cut into 32 (1/2-inch) pieces
- 32 wooden picks
- Lemon-Garlic Mayonnaise
- Garnish: fresh thyme sprigs
Zucchini Pickles
By LaLaCooks
Serve these pickles with Cuban Sandwiches (with Zucchini Pickles)
- 2 1/2 pounds zucchini, trimmed, cut crosswise into 1/8-inch-thick slices
- 1 onion, thinly sliced
- 2 tablespoons coarse kosher salt
- 2 cups Champagne vinegar
- 1 cup sugar
- 1 2-inch piece fresh ginger, thinly sliced
- 1/2 teaspoon celery seeds
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon mustard seeds