LaLaCooks' profile page
Recipes
Twice-Cooked Potatoes with Caviar
By LaLaCooks
Directions Put potatoes into a large saucepan, and cover with cold water
- 28 (about 2 pounds) baby red potatoes
- 2/3 cup whole milk
- 3 tablespoons unsalted butter (1 tablespoon softened, 2 tablespoons melted)
- 1/4 cup creme fraiche
- Coarse salt and freshly ground pepper
- 1 tablespoon finely chopped fresh chives, plus more for sprinkling
- 3 ounces American paddlefish caviar (www.russanddaughters.com)
Cauliflower and Bacon Gratin
By LaLaCooks
Recipe courtesy Giada De Laurentiis Review: I am not a fan of cauliflower, but my husband is
- FOOD AND FUN
- Unsalted butter, for dish, plus 1/2 stick (4 tablespoons), cut into 1/2-inch pieces
- 3 slices day-old sourdough bread or 2 cups bread crumbs
- 3/4 cup heavy cream
- 1 teaspoon all-purpose flour
- 1/4 cup capers, rinsed and drained
- 8 ounces bacon, cooked until crispy and cut into 1/2-inch pieces
- 1 cup grated Gruyere, divided
- Kosher salt and freshly ground black pepper
- 1 pound cauliflower, trimmed and cut into florets
- Olive oil, for drizzling
Lentils Braised in Red Wine
By LaLaCooks
Peel the carrot and garlic cloves and chop finely with the celery, onion and bacon, or process everything until fin...
- 1 carrot
- 2 cloves garlic
- 1 stick of celery
- 1 large onion
- 4 oz bacon
- 3 tablespoons olive oil
- 2 1/3 cups Beluga lentils
- 2 bay leaves
- 2 teaspoons Dijon mustard
- 1¼ cups red wine
- 3 cups water
- Olive oil
- Fresh parsley, optional
Wild Rice Pilaf with Pecans and Dried Cranberries
By LaLaCooks
1. Bring chicken broth, 1/4 cup water, bay leaves, and 1 bundle thyme to boil in medium saucepan over medium-high...
- 1 3/4 cups low-sodium chicken broth
- 2 bay leaves
- 8 sprigs fresh thyme , divided into 2 bundles, each tied together with kitchen twine
- 1 cup wild rice , rinsed well and picked over
- 1 1/2 cups long grain white rice
- 3 tablespoons unsalted butter
- 1 medium onion , chopped fine (about 1 1/4 cups)
- 1 large carrot , chopped fine (about 1 cup)
- table salt
- 3/4 cup dried cranberries , sweetened or unsweetened
- 3/4 cup pecans , toasted in small dry skillet over medium heat unitl fragrant and lightly browned, about 6 minutes, then chopped coarse
- 1 1/2 tablespoons minced fresh parsley leaves
Shrimp and Egg Fried Rice with Napa Cabbage
By LaLaCooks
Recipe courtesy Tyler Florence
- 6 tablespoons peanut oil
- 2 shallots, thinly sliced
- 1 (2-inch) piece ginger, peeled and grated
- 1/2 small head napa cabbage, core removed and finely sliced
- Salt
- 2 cloves garlic, minced
- 1/2 pound medium shrimp, peeled and deveined
- 3 large eggs, lightly beaten
- 4 cups cooked long-grain white rice
- 1/2 cup frozen peas, thawed in warm water
- 3 tablespoons soy sauce
- 1/4 bunch scallions, sliced, for garnish
- 1/2 cup chopped peanuts, for garnish
Casserole-Style Zucchini Tamal
By LaLaCooks
Rick Bayless, Mexico - One Plate At A Time
- 4 ounces (1/2 cup) unsalted butter, at room temperature
- Salt
- 3/4 teaspoon baking powder
- 1 pound (2 cups) fresh coarse-ground corn masa for tortillas or 1 3/4 cups dried masa harina for tortillas mixed with 1 cupplus 2 tablespoons hot water
- 1/4 cup chicken broth
- 2 small (about 7 ounces total) zucchini, ends trimmed and coarsely shredded on the large holes of a box grater
- 1/2 cup finely chopped ham
- 1/2 cup watercress leaves, roughly chopped, plus a few whole sprigs for garnish
- 1/2 cup finely sliced green onion, green part only
- 1 1/2 About 1 1/2 cups salsa (I prefer the Roasted Tomato-Green Chili Salsa)
Sesame Chicken
By LaLaCooks
Recipe courtesy Tyler Florence Serve with Gingered Brown Rice and Sauteed Green Beans with Soy, Shallots, Ginger,
- 3 boneless chicken breasts (about 1 1/2 pounds total)
- 6 tablespoons low-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon kosher salt
- 4 tablespoons all-purpose flour
- 4 tablespoons cornstarch
- 4 tablespoons water
- 1 teaspoon baking powder
- 3 tablespoons toasted sesame oil
- 1 teaspoon ginger, minced
- 1 clove garlic, minced
- 1 teaspoon chili paste (recommended: Sambal Oelek)
- 2 cups low-sodium chicken broth
- 1/4 cup cornstarch
- 2 tablespoons sherry vinegar
- 1/2 cup sugar
- 2 tablespoons soy sauce
- Peanut oil, for deep-frying
- Salt
- 3 tablespoons toasted sesame seeds, for garnish
- 2 to 3 tablespoons finely chopped scallions, for garnish
- 5 to 6 cilantro sprigs, for garnish
Lemon Chicken Soup with Dumplings
By LaLaCooks
WW - 4 for each 1 1/4 cups Roasting the bones adds richer, deeper flavor to the stock
- 2 pounds chicken bones (such as necks and backs)
- 2 large carrots, cut into 3-inch pieces
- 2 celery stalks, cut into 3-inch pieces
- 1 large onion, halved
- 12 cups water
- 1 bay leaf
- 1 teaspoon ground turmeric
- 3/4 teaspoon kosher salt, divided
- 2/3 cup matzo meal
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 tablespoons canola oil
- 2 tablespoons sparkling water
- 2 teaspoons grated lemon rind
- 1/4 teaspoon freshly ground black pepper
- 3 large eggs, lightly beaten and divided
- 1/2 pound skinless, boneless chicken breast halves
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons chopped fresh dill
Chicken with Piquillos
By LaLaCooks
Mario Batali and Mark Bittman Staff Favorite Pilar Sanchez, an elderly home cook who lives in Asturias, taught M...
- One 3 1/2-pound chicken, cut into 8 pieces
- 2 garlic cloves, sliced
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 large onion, coarsely chopped
- One 9-ounce jar piquillo peppers, drained
- 1 cup dry white wine
Vietnamese Flank Steak
By LaLaCooks
WW = 7
- 2 Tbsp low-sodium soy sauce
- 2 1/2 Tbsp fresh lime juice
- 4 tsp sugar
- 1/2 tsp red pepper flakes, crushed
- 1 pound(s) raw lean flank steak
- 1 Tbsp scallion(s), minced
- 2 cup(s) cooked white rice