LaLaCooks' profile page
Recipes
Real Creamed Corn Pudding
By LaLaCooks
by Amelia Saltsman 100% would make it again
- 10 to 12 large ears of corn, shucked
- 4 tablespoons (1/2 stick) butter, divided
- 2 cups chopped onions
- 1 cup chopped celery
- 2 1/2 teaspoons coarse kosher salt, divided
- 4 large eggs, separated
- 1/2 cup crème fraîche or sour cream
- 1/8 teaspoon freshly ground black pepper
Quick-Pickled Cherry Tomatoes with Dill
By LaLaCooks
by Joanne Weir These are delicious as part of an appetizer plate or as a Martini garnish
- 3/4 cup apple cider vinegar
- 3/4 cup water
- 4 teaspoons coarse kosher salt
- 2 teaspoons sugar
- 1 3 x 1/2-inch strip lemon peel (yellow part only, removed with vegetable peeler)
- 12 ounces cherry tomatoes, grape tomatoes, and/or pear tomatoes
- 1/4 cup coarsely chopped fresh dill
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon dried crushed red pepper
Spinach-and-Bacon Frittata
By LaLaCooks
Directions Preheat oven to 350 degrees
- 6 large eggs
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan
- Coarse salt and ground pepper
- 5 strips bacon, cut into 1/2-inch pieces
- 5 boiled potatoes, quartered
- 2 heads spinach
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons white-wine vinegar
- 1 head Boston lettuce
Basic Pizza Dough
By LaLaCooks
1 Combine the yeast, flour, and 2 teaspoons salt in the container of a food processor
- 1 teaspoon instant or rapid-rise yeast
- 3 cups (about 14 ounces) all-purpose or bread flour, plus more as needed
- 2 teaspoons coarse kosher or sea salt, plus extra for sprinkling
- 1 to 1 ¼ cups water
- 2 tablespoons plus 1 teaspoon olive oil
Polenta
By LaLaCooks
This dish can be enjoyed at anytime with anything
- 4 cups water
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 1 teaspoon coarse salt
- 1 cup polenta (stone-ground corn meal)
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons mixed fresh herbs, finely chopped (optional)
- Freshly ground black pepper
FRENCH PORK AND WHITE BEAN CASSEROLE (CASSOULET) WITH DUCK CONFIT
By LaLaCooks
Published November 1, 2009
- Duck Confit
- 1/4 cup table salt
- 1 large onion , peeled and cut into 1-inch chunks
- 6 medium garlic cloves
- 2 tablespoons whole black peppercorns
- 12 parsley stems , with leaves attached
- 2 bay leaves
- 6 duck legs (see note)
- 4 cups duck fat (see note)
- Bean Stew
- Table salt
- 1 pound dried cannellini beans (about 2 cups), rinsed and picked over
- 2 medium celery ribs
- 1 bay leaf
- 4 sprigs thyme
- 1 pound fresh garlic sausage (see note)
- 1/4 pound salt pork , rinsed of excess salt
- 4 tablespoons vegetable oil
- 1 pound pork shoulder , cut into 1-inch chunks
- 1 large onion , chopped fine (about 1 1/2 cups)
- 2 medium carrots , peeled and cut into 1/4-inch dice (about 1 cup)
- 4 medium garlic cloves , minced or pressed through a garlic press (about 4 teaspoons)
- 1 tablespoon tomato paste
- 1/2 cup dry white wine
- 1 (14.5-ounce) can diced tomatoes
- 1 quart low-sodium chicken broth
- Ground black pepper
- 4 large slices high-quality white sandwich bread , torn into rough pieces
- 1/2 cup chopped fresh parsley leaves
Glazed Celery Root
By LaLaCooks
1. Heat oil in a large skillet over medium-high heat until hot; add celery root
- 1 tablespoon canola oil
- 1 cup celery root, peeled and diced
- 2 sprigs fresh thyme
- 1 fresh bay leaf
- 1 cup white fish stock
- 1 tablespoon sugar
- 1 tablespoon unsalted butter
Steamed Asparagus
By LaLaCooks
Recipe courtesy Alton Brown, 2010
- 1/4 cup water
- 1 pound fresh asparagus, 1 to 1 1/2 inches cut off the bottom
- 1/2 teaspoon kosher salt
Baked Brie
By LaLaCooks
2008, Ina Garten, All Rights Reserved Be sure to pay attention to the brie while baking, don't let it ooze too muc...
- 1/4 wheel brie
- 4 tablespoons honey
Cheese Balls Three Ways
By LaLaCooks
Make all three flavored cheese balls or prepare just one or two, adjusting the ingredients accordingly
- BASE RECIPE:
- 1/2 cup (1 stick) unsalted butter, softened
- 3 packages cream cheese (8 ounces each)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 5 dashes hot sauce (such as Tabasco)
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground white pepper
- CHEDDAR AND CRANBERRY:
- 8 ounces sharp orange cheddar cheese, finely shredded
- 2 tablespoons store-bought chutney
- 3/4 cup dried cranberries, finely chopped
- Water crackers, for serving
- ROQUEFORT AND WALNUT:
- 6 ounces Roquefort cheese
- 1 shallot, minced (about 1 tablespoon)
- 2 teaspoons brandy (optional)
- 1 cup toasted walnuts, coarsely chopped
- Vegetable chips (such as Terra Chips Sweets & Beets), for serving
- GOAT CHEESE AND SCALLIONS:
- 8 ounces goat cheese
- 2 tablespoons finely chopped scallions
- 1/3 cup fresh curly-leaf parsley, finely chopped
- 1 English cucumber, cut into 1/8-inch-thick slices, for serving