LaLaCooks' profile page
Recipes
Blueberry Crisp
By LaLaCooks
This crisp has a loose and juicy filling
- FOR THE FILLING
- 6 cups (3 pints) blueberries
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon coarse salt
- FOR THE TOPPING
- 3/4 cup all-purpose flour
- 1/2 cup rolled oats (or chopped nuts, such as almonds)
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 3 ounces (6 tablespoons) unsalted butter, softened
- 1/3 cup sugar
CLASSIC AMERICAN GARLIC BREAD
By LaLaCooks
Serves 6 to 8. Published September 1, 1999
- 9 - 10 medium cloves garlic (about the size of a plump cashew nut), skins left on
- 6 tablespoons unsalted butter , softened
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon table salt
- 1 loaf Italian bread (high-quality); about 1 pound, football-shaped), halved lengthwise
- Ground black pepper
Linguine with Tomato Clam Sauce
By LaLaCooks
1. Heat the oil in a large saucepan over medium heat
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- One 28 oz (794g) can chopped tomatoes
- Two 6½ oz (184g) cans clams in natural juice, drained, juice reserved
- ¾ cup dry white wine
- 2 tbsp tomato paste
- Salt and freshly ground black pepper
- 1 lb (450g) dried linguine
- 4 tbsp finely chopped parsley, plus more to garnish
Santa Fe Quinoa Salad
By LaLaCooks
At L.A. Bento in Los Angeles, chef Chad Aaland makes quinoa salad with three types of beans and house-pickled onion...
- 3/4 cup quinoa (about 5 ounces)
- 1 1/2 cups water
- Kosher salt
- 1 teaspoon cumin seeds
- 2 tablespoons fresh lime juice
- 6 tablespoons vegetable oil
- Freshly ground pepper
- One 15-ounce can black beans, rinsed
- 1 small red bell pepper, finely diced
- 1/2 cup finely chopped cilantro
- One 3-ounce jar cocktail onions, drained and finely chopped
Asparagus all Milanese
By LaLaCooks
Recipe courtesy Mario Batali
- Kosher salt, or sea salt
- 20 jumbo asparagus spears, tough ends snapped off
- 6 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1 tablespoon salt, plus salt and freshly ground black pepper
- 4 duck eggs (any other type of egg will do)
- Parmigiano-Reggiano, for grating
- 1 lemon, halved
Crab Puffs
By LaLaCooks
Fried capers and parsley cut through the richness of these mini crab puffs
- 2 ounces (4 tablespoons) unsalted butter
- 1/4 cup minced shallot (from 2 shallots)
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 4 ounces lump crabmeat
- 1 ounce Parmesan cheese, grated (1/3 cup)
- 1 tablespoon minced fresh flat-leaf parsley plus 1/4 cup whole leaves, for garnish
- 1/2 teaspoon finely grated lemon zest
- Cayenne pepper
- Coarse salt and freshly ground pepper
- 3 large eggs
- 1 1/2 cups fresh breadcrumbs
- Vegetable oil, for frying
- 2 tablespoons large brine-packed capers, rinsed and dried, for garnish
Parmesan Spirals
By LaLaCooks
Bake and cool your Parmesan spiral appetizers one day before serving
- 1/2 cup grated Parmesan cheese
- 1 teaspoon paprika
- Coarse salt and ground pepper
- All-purpose flour, for rolling
- 1 sheet puff pastry (from a 17.3-ounce package), thawed
- 1 large egg, beaten
SAUTEED PEAS WITH FENNEL
By LaLaCooks
Do not thaw the peas before cooking
- 2 teaspoons olive oil
- 1/2 small fennel bulb , cored and cut into 1/4-inch dice (about 1/2 cup)
- 1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
- 1 pound frozen baby peas (3 cups) (see note)
- 1/4 cup low-sodium chicken broth
- 1/4 teaspoon sugar
- 2 tablespoons minced fennel fronds
- 1 tablespoon unsalted butter
- 2 teaspoons juice from 1 lemon
- Table salt and ground black pepper
ALMOND SABLES
By LaLaCooks
Makes about 40 cookies. Published November 1, 2008
- 1 large egg
- 10 tablespoons (1 1/4 sticks) unsalted butter , softened
- 1/3 cup plus 1 tablespoon granulated sugar (2 3/4 ounces)
- 1/4 teaspoon table salt
- 1 1/2 teaspoons almond extract
- 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
- 1/3 cup finely ground sliced almonds
- Almond slices
- 1 teaspoon large egg white , lightly beaten with 1 teaspoon water
Shira's Cranberry Thumbprints
By LaLaCooks
Orange-scented cranberries -- usually a seasonal relish -- get a spot on the dessert table in these two-bite cookie...
- FOR THE COOKIES
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal, preferably stone-ground
- 1/2 teaspoon coarse salt
- 4 ounces (1 stick) unsalted butter, softened
- 1/2 cup plus 1 tablespoon sugar
- 1/2 teaspoon finely grated orange zest
- 1 large egg, separated
- FOR THE FILLING
- 4 ounces fresh cranberries (1 cup)
- 1/2 cup water, plus more if needed
- 1/4 cup sugar
- 1 strip (2 inches) orange zest