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Recipes
Roasted Asparagus
By LaLaCooks
Recipe courtesy Alton Brown, 2010 Watch the video on Food Network to see how Alton makes the pan
- 1 pound fresh asparagus, 1 to 1 1/2 inches cut off the bottom
- 1 tablespoon olive oil
- 1 medium lemon, zested
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly grated nutmeg
- Freshly ground black pepper
Beef Brisket Pot Roast
By LaLaCooks
At Five Points in Manhattan, the last thing chef and owner Marc Meyer cooks every night is the next day's pot roast
- One 4-pound beef brisket with a 1/3-inch layer of fat
- Salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 5 garlic cloves, smashed
- 2 medium onions, coarsely chopped
- 2 medium carrots, coarsely chopped
- 1 celery rib, coarsely chopped
- 3 bay leaves
- 2 rosemary sprigs
- 2 small dried red chiles
- 2 cups dry red wine
- One 14-ounce can whole plum tomatoes, drained
- 3 cups low-sodium chicken broth
Chicken Piccata
By LaLaCooks
Tiny chicken tenders are true to their name – tender
- 1 cup toasted bread crumbs (see Note)
- Salt and black pepper, to taste
- 1 clove garlic, crushed in a garlic press
- 1 pound chicken tenders (about 12), rinsed and patted dry
- 3 tablespoons vegetable oil
- 2 tablespoons butter
- 1/3 cup canned low-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh parsley
- 1 tablespoon drained capers
Creamy Parmesan Polenta
By LaLaCooks
From Season 11: Italian Comfort Classics Why this recipe works: If you don’t stir polenta almost constantly, it ...
- 7 1/2 cups water
- 1 1/2 teaspoons table salt
- Pinch baking soda (see note)
- 1 1/2 cups coarse-ground cornmeal (see note)
- 2 tablespoons unsalted butter
- 4 ounces good-quality Parmesan cheese , grated (about 2 cups), plus extra for serving
- Ground black pepper
Chicken Burgers with Spicy Peanut Sauce
By LaLaCooks
In a medium bowl, combine the ground chicken with 1/4 cup of the chopped onion, 1 tablespoon of the vegetable oil, ...
- 1 1/4 pounds ground chicken
- 1/4 cup plus 2 tablespoons very finely chopped red onion
- 2 tablespoons vegetable oil, plus more for brushing
- 2 teaspoons chile powder
- Salt
- 1 teaspoon garam masala
- 1/4 cup unsweetened coconut milk
- 2 tablespoons creamy peanut butter
- 2 tablespoons hot water
- 2 tablespoons chopped salted peanuts
- 4 round ciabatta rolls, split and toasted
- Lettuce, for serving
Classic Pot Roast
By LaLaCooks
From Season 11: Old-Fashioned Sunday Dinners Why this recipe works: Pot roast can be boring and bland full of dry,...
- 1 (3 1/2- to 4-pound) boneless beef chuck-eye roast , pulled into two pieces at natural seam and trimmed of large knobs of fat
- Kosher salt
- 2 tablespoons unsalted butter
- 2 medium onions , halved and sliced thin (about 2 cups)
- 1 large carrot , chopped medium (about 1 cup)
- 1 celery rib , chopped medium (about 3/4 cup)
- 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 1 cup beef broth , plus 1 to 2 cups for sauce (see note)
- 1/2 cup dry red wine , plus 1/4 cup for sauce
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 sprig plus 1/4 teaspoon chopped fresh thyme leaves
- Ground black pepper
- 1 tablespoon balsamic vinegar
Tarte Flambee Alsatian
By LaLaCooks
Hubert Keller
- 1 cup bread flour
- 1 cup cake flour
- 1 tablespoon olive oil
- 1/2 tablespoon sugar
- 1/2 tablespoon salt
- 1/2 tablespoon instant yeast
- 1/2 cup sour cream
- 1/4 cup crème fraîche
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 4 pieces bacon, cut into 1/2” slices
- 1/2 onion, peeled and sliced very thin
- Salt and pepper
- Optional: 1 cup Gruyere cheese, grated
Potato-Chorizo Tacos with Avocado Salsa
By LaLaCooks
For the filling: In a medium saucepan, bring about 1 quart of water to a boil
- 2-3 (about 12 ounces total) medium red-skin or smallish Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 2 cups)
- 12-15 ounces Mexican chorizo sausage, store-bought (casing removed if there is one) or homemade
- 1 small white onion, finely chopped
- 4 ounces (2-3 medium) tomatillos, husked, rinsed and cut into quarters
- 1 garlic clove, peeled
- 2 serranos or 1 jalapeno
- 1 large ripe avocado
- 12 warm, fresh corn tortillas
Southwestern Chicken and White Bean Soup
By LaLaCooks
Cooking Light Fresh Food Fast, Oxmoor House 2009
- 2 cups shredded cooked chicken breast
- 1 tablespoon 40%-less-sodium taco seasoning (such as Old El Paso)
- Cooking spray
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
- 1/2 cup green salsa
- Light sour cream (optional)
- Chopped fresh cilantro (optional)
Creamless Creamy Tomato Soup
By LaLaCooks
If half of the soup fills your blender by more than two-thirds, process the soup in three batches
- 1/4 cup extra virgin olive oil , plus more for drizzling
- 1 medium onion , chopped medium (about 1 cup)
- 3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
- pinch hot red pepper flakes (optional)
- 1 bay leaf
- 2 (28-ounce) cans whole tomatoes packed in juice
- 1 tablespoon brown sugar
- 3 large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces
- 2 cups low-sodium chicken broth
- 2 tablespoons brandy (optional)
- 1/4 cup chopped fresh chives