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Recipes
Fingerling Potato-Leek Hash with Swiss Chard and Eggs
By LaLaCooks
Jeanne Kelley, Cooking Light APRIL 2011
- 2 tablespoons extra-virgin olive oil
- 2 cups sliced leek (about 2 large)
- 12 ounces fingerling potatoes, cut in half lengthwise (about 4 cups)
- 2 garlic cloves, minced
- 1 1/4 teaspoons Spanish smoked paprika, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon coarsely ground black pepper, divided
- 4 cups thinly sliced trimmed Swiss chard (about 1 bunch)
- 4 large eggs
- 1/4 cup (1 ounce) shredded Gruyère cheese
Fettucine with Mafalda Sauce
By LaLaCooks
Fettucine con Sugo di Mafalda cookbook: Lidia's Italy in America I had this dish at Del’s Bar & Ristorante DelP...
- kosher salt
- 3 cups Marinara sauce
- 1 cup heavy cream
- 1 pound fettuccine
- 10 large fresh basil leaves, shredded
- 1/2 cup grated Grana Padano or Parmigiano-Reggiano
- To make the marinara sauce, Lidia's recipe for Salsa Marinara is available on her website and in Lidia Cooks from the Heart of Italy.
BEEF BURGUNDY
By LaLaCooks
If you cannot find salt pork, thick-cut bacon can be substituted
- Beef Braise
- 6 ounces salt pork , trimmed of rind (see Step 1 below), rind reserved, and salt pork cut into 1/4 inch by 1/4 inch by 1-inch pieces
- 10 sprigs fresh parsley leaves , torn into quarters
- 6 sprigs fresh thyme
- 2 medium onions , chopped coarse
- 2 medium carrots , chopped coarse
- 1 medium head garlic , cloves separated and crushed but unpeeled
- 2 bay leaves , crumbled
- 1/2 teaspoon whole black peppercorns
- 1/2 ounce dried porcini mushrooms , rinsed (optional)
- 4 - 4 1/4 pounds beef chuck roast , prepared as described in Steps 2, 3, and 4 below
- 4 tablespoons unsalted butter , cut into 4 pieces
- 1/3 cup unbleached all-purpose flour
- 1 3/4 cups canned low-sodium chicken broth
- 1 bottle red burgundy wine (750 ml) or Pinot Noir
- 1 teaspoon tomato paste
- Onion and Mushroom Garnish
- 36 frozen pearl onions (about 7 ounces)
- 1 tablespoon unsalted butter
- 1 tablespoon granulated sugar
- 1/2 teaspoon table salt
- 10 ounces white mushrooms , whole if small, halved if medium, quartered if large
- 2 tablespoons brandy
- 3 tablespoons minced fresh parsley leaves
Caldo Gallego
By LaLaCooks
Mario Batali - On The Road Again (Spain)
- ½ pound thickly sliced pancetta or slab bacon, cut into ¼-inch dice
- 1 cup dried white beans, soaked overnight in water to cover
- 1 large onion, cut into ½-inch dice
- 2 baking potatoes, peeled and cut into ½-inch dice
- 2 turnips, peeled and cut into ½-inch dice
- ½ pound Spanish chorizo, casings removed and sliced ¼ inch thick
- 1 pound turnip greens (or other dark leafy green), stemmed and coarsely chopped
Reduced-Fat Pineapple Upside-Down Cake
By LaLaCooks
Cook's Country Test Recipe
- Pineapple Topping:
- 4 cups frozen pineapple, thawed (juices reserved) and cut into 1/2-inch pieces
- 1/3 cup light brown sugar
- 1 1/2 tablespoons unsalted butter
- 2 teaspoons lemon juice
- 1/2 teaspoon vanilla extract
- Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup fat-free sour cream
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons butter, melted and cooled slightly
Crispy Chicken Wings
By LaLaCooks
Directions Preheat oven to 450 degrees
- 1 teaspoon olive oil, for baking sheets
- 1 bag (7 to 9 ounces) salted corn tortilla chips
- 2 large eggs
- 1 teaspoon paprika
- Coarse salt and ground pepper
- 12 whole chicken wings, (about 3 pounds)
- 1 cup red or green prepared salsa, for serving (optional)
Orzo with Mint Salmoriglio Sauce
By LaLaCooks
Recipe courtesy Giada De Laurentiis Review: Paired this orzo with shrimp - sauteed the shrimp very simple with sa
- 1 pound orzo pasta
- 1/2 cup grated Pecorino Romano
- 1/2 cup extra-virgin olive oil
- 1/2 cup fresh lemon juice (from 2 large lemons)
- 2 lemons, zested
- 3 cloves garlic, smashed or finely minced
- 1/2 cup chopped fresh mint
- 1/3 cup chopped fresh flat-leaf Italian parsley
- Salt and freshly ground black pepper
Rice Pilaf with Mexican Flavors
By LaLaCooks
A wide-bottomed saucepan with a tight-fitting lid works best for evenly cooked rice
- 2 1/2 cups water
- 1 small onion , chopped fine
- 2 jalapehiles , stemmed, seeded, and minced
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 2 cloves garlic , minced or pressed through a garlic press
- 1 1/2 cups basmati rice or plain long-grain, rinsed
- 1/4 cup minced fresh cilantro
- 1 medium tomato , halved, seeded, and diced small (about 1/2 cup)
- 1 tablespoon fresh lime juice (from 1 lime)
Creamed Spinach
By LaLaCooks
Nutritional Information Calories: 86 (39% from fat) Fat: 3
- 1/2 cup fat-free milk
- 2 teaspoons all-purpose flour
- Cooking spray
- 1 cup thinly sliced leek (about 1 large)
- 2 garlic cloves, minced
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
PASTA WITH TOMATO AND ALMOND PESTO (PESTO ALLA TRAPANESE)
By LaLaCooks
Serves 4 to 6. Published July 1, 2009
- 1/4 cup slivered almonds
- 12 ounces cherry or grape tomatoes (about 2 1/2 cups)
- 1/2 cup packed fresh basil leaves
- 1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
- 1 small pepperoncini (hot peppers in vinegar), stemmed, seeded, and minced (about 1/2 teaspoon) (see note)
- Table salt
- Pinch red pepper flakes (optional)
- 1/3 cup extra-virgin olive oil
- 1 pound pasta , preferably linguine or spaghetti
- 1 ounce Parmesan cheese , grated (about 1/2 cup), plus extra for serving