LaLaCooks' profile page
Recipes
Grown-Up Grilled Cheese Sandwiches
By LaLaCooks
1. Heat a large nonstick skillet over medium-low heat
- Cooking spray
- 1 cup vertically sliced red onion
- 1 large garlic clove, minced
- 1 cup (4 ounces) shredded reduced-fat sharp white cheddar cheese (such as Cracker Barrel)
- 8 (1 1/2-ounce) slices hearty white bread (such as Pepperidge Farm)
- 2 cups fresh spinach leaves
- 8 (1/4-inch-thick) slices tomato
- 6 slices center-cut bacon, cooked
Sweet Corn Fritters
By LaLaCooks
Recipe by Jasper White on Julia Child's "Cooking with Master Chefs" Serve with Jasper's Clear Clam Chowder
- 3 tablespoons butter
- ¼ cup diced red bell pepper
- 1 ½ cups all-purpose or bread flour
- ½ cup of yellow stone ground cornmeal
- 1-tablespoon baking powder
- 1-teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 3 ounces cooked ham (preferably country) diced into ¼-inch cubes
- 3 or 4 diced scallions (white and green parts) ¼ inch slices
- 3 ears of corn
- 3 eggs
- 1-cup whole milk
- Canola oil for frying
Bacon-Flavored Gorditas (Corn Masa Pockets) with Roasted Poblano Guacamole
By LaLaCooks
7.11 - cooked the Gorditas with something else: As usual I was terrified of making the bread and called Denis to t...
- 6 thick slices (8ounces) smoky bacon
- 1 pound (2 cups) fresh, smooth-ground corn masa for tortillas or 1 3/4 cups powdered masa harina mixed with 1 cup plus 2 tablespoons warm water
- These ingredients were used in Rick's other Gordita recipe but not called for in those one - since we loved the other Gorditas I want to include them here in case these don't puff up and make pockets.
- 1/3 cup all-purpose flour
- 1 scant teaspoon baking power
- 1 large fresh poblano chile
- 3 garlic cloves, unpeeled
- 2 large ripe avocados
- 1 to 2 tablespoons fresh lime juice, plus a sprinkling for the arugula
- Salt
- 2 cups young arugula leaves, stems removed (or fresh basil, mizuna or tender spinach leaves)
- 1/3 cup chopped white onion (about)
- 1/3 cup grated Mexican queso anejo or other dry grating cheese, such as Romano or Parmean
- Vegetable oil to a depth of 1/2-inch for frying
Oven-Fried Chicken
By LaLaCooks
Serve with Sweet & Sour Green Beans and Jalapeno-Roasted Potatoes
- 2 large eggs, beaten
- 2 cups panko
- 1/2 cup all-purpose flour
- 1/2 teaspoon celery salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon cayenne pepper
- 4 large skinless, boneless chicken thighs, lightly pounded
- 1/2 cup canola oil
- Lemon wedges, for serving
Bucatini all'Amatriciana
By LaLaCooks
Chef Way At New York City's Babbo, Mario Batali creates a simple, brilliant version of this classic dish, tossing t...
- 1/2 pound thinly sliced pancetta, coarsely chopped
- 1 red onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 1/2 teaspoons crushed red pepper
- 12 ounces prepared tomato sauce
- Kosher salt
- 1 pound bucatini
- 1/2 cup flat-leaf parsley leaves
- Grated Pecorino Romano cheese, for serving
Ile Flottante
By LaLaCooks
2004, Barefoot in Paris, All Rights Reserved
- 2 1/2 cups sugar, divided
- 1 cup water, divided
- 1 1/2 teaspoons pure vanilla extract, divided
- 1 1/2 cups (5 ounces) sliced almonds
- 8 extra-large egg whites, at room temperature
- 1/8 teaspoon kosher salt
- 1/4 teaspoon cream of tartar
- Creme Anglaise, recipe follows
Thai Pork Lettuce Wraps
By LaLaCooks
We prefer natural pork in this recipe
- 1 pork tenderloin (about 1 pound), trimmed of silver skin and fat, cut into 1-inch chunks (see note)
- 2 1/2 tablespoons fish sauce
- 1 tablespoon white rice (see note)
- 1/4 cup low-sodium chicken broth
- 2 medium shallots , peeled and sliced into thin rings (about 1/2 cup)
- 3 tablespoons juice from 2 limes
- 2 teaspoons sugar
- 1/4 teaspoon red pepper flakes
- 3 tablespoons roughly chopped fresh mint leaves
- 3 tablespoons roughly chopped fresh cilantro leaves
- 1 head Bibb lettuce , washed and dried, leaves separated and left whole
Mediterranean Mussels with Celery Root and Pearl Onions
By LaLaCooks
*Preserved lemon is available at specialty markets
- 1/3 cup olive oil
- 3 garlic cloves, thinly sliced
- 3 tablespoons thinly sliced shallots
- 30 flat-leaf parsley leaves
- 1/3 cup dry vermouth
- 3 cups fish broth
- 36 mussels, scrubbed and debearded
- 3 tablespoons unsalted butter
- Glazed Celery Root
- Braised Pearl Onions
- 1/4 cup preserved lemon, minced*
- 30 celery leaves
- Kosher salt, to taste
- Freshly ground pepper, to taste
- 4 slices toasted sourdough bread, rubbed with a halved garlic clove
Buttery Polenta with Parmesan and Olive Oil Fried Eggs
By LaLaCooks
Serve with Garlicky Swiss Chard
- 4 1/2 cups low-sodium broth or water
- 1 1/2 cups polenta (not quick-cooking), coarse corn meal or corn grits
- 1/4 teaspoon salt
- 2 to 4 tablespoons butter
- 1/4 teaspoon freshly ground black pepper, more to taste
- 1 1-ounce chunk or 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 8 large eggs
- Coarse sea salt for garnish
Seared Steak Tacos with Blistered Serranos and Browned Onions
By LaLaCooks
(Tacos De Bistec Con Chiles Torreados) Rick Bayless, Mexico, One Plate At A Time
- 12 to 24 fresh serrano chiles (depending on your penchant for hot food), stemmed
- 2 About 2 tablespoons rich-tasting pork lard, vegetable oil or bacon drippings
- 1 medium white onion, sliced 1/4-inch thick
- Salt
- 1 1/2 tablespoons fresh lime juice
- 1 pound thin-cut beef (look for cecina, tasajo or butterflied skirt steak in a mexican market or thin-cut round tip (1/8 to 1/4-inch thick), also knows as minute steak, sandwich steak or breakfast steak, in an American market)
- 1 About 1 cup salsa (such as the Roasted Tomato-Green Chile Salsa) or a bowlful of lime wedges for serving (optional)
- 12 warm, fresh corn tortillas