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Recipes
Babas Infused with Limoncello
By LaLaCooks
Babà Al Limoncello Babà al rhum is a favorite dessert in Naples, found in most pasticcerie, filled with whipped c...
- 1 package (2 teaspoons) dry yeast
- 2 ¼ cups all-purpose flour
- Pinch of salt
- 2 tablespoons sugar
- 4 large eggs, lightly beaten
- ¼ pound (1 stick) butter, softened, plus more for the bowl and molds
- 1 cup freshly squeezed lemon juice
- 3 cups sugar
- 1 cup limoncello
Shrimp Cocktail with Three Sauces
By LaLaCooks
7.11 - made especially for Cindy since I know she is not a big spicy fan
- FOR THE SHRIMP:
- Coarse salt
- 1 pound (about 25) large shrimp, heads (optional) and shells on
- FOR THE MANGO-BASIL SAUCE:
- 2 small mangoes, peeled and chopped
- 1/2 lemon, peeled and rind finely chopped (2 teaspoons)
- 1 teaspoon fresh lemon juice
- 1 teaspoon rice vinegar (not seasoned)
- 1/2 teaspoon salt
- Pinch freshly ground white pepper
- 5 basil leaves, thinly sliced
- FOR THE TOMATO-HORSERADISH SAUCE:
- 1 cup chili sauce, such as Heinz
- 1/2 cup prepared horseradish
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper
- FOR THE REMOULADE:
- 3/4 cup mayonnaise
- 3 tablespoons ketchup
- 1 tablespoon spicy stone-ground mustard, preferably Creole (zatarains.com)
- 3 tablespoons finely chopped celery
- 1 1/2 tablespoons finely chopped fresh parsley
- 1/2 tablespoon finely chopped scallion
- Freshly ground black pepper
Basic Tomato Sauce
By LaLaCooks
Mario Batali
- 1/4 cup extra-virgin olive oil
- 1 Spanish onion, cut into 1/4-inch dice
- 4 cloves garlic, thinly sliced
- 1/2 medium carrot, finely shredded
- 3 tablespoons chopped fresh thyme
- Two 28-ounce cans whole tomatoes (I like Pomì strained tomatoes)
- kosher salt
Baked Potatoes with Sausage and Arugula Sauce
By LaLaCooks
Recipe courtesy Giada De Laurentiis
- 3 tablespoons extra-virgin olive oil
- 1 small onion, diced
- Kosher salt and freshly ground pepper
- 2 cloves garlic, peeled and smashed or chopped
- 1/2 pound sweet or spicy Italian-style turkey sausage, casings removed
- 1 1/2 cups tomato-basil or marinara sauce
- 3 cups baby arugula or spinach leaves
- 1/2 cup mascarpone cheese (4 ounces), at room temperature
- 1/2 cup grated Parmesan
- 4 baked russet potatoes, 8 to 10 ounces each (see Cook's Note)
- 2 tablespoons chopped fresh flat-leaf parsley
The Strawberry Muddle
By LaLaCooks
Created by Jon Hoeber, the farmers' market-prowling mixologist at Rustic Canyon restaurant in Santa Monica, The Str...
- 1/2 cup sugar
- 1/2 cup water
- 1 1/2 cups chopped hulled strawberries
- 6 thin lemon slices
- Ice cubes
- 1 750-ml bottle chilled Prosecco
Spaghetti with Clam Sauce Spaghetti con Sugo di Vongole
By LaLaCooks
cookbook: Lidia Cooks from the Heart of Italy region: Le Marche This is a very flavorful rendition of pasta and c...
- 1/2 cup extra-virgin olive oil
- 4 plump garlic cloves, peeled and sliced
- 1 cup jar marinated artichoke hearts, drained and thinly sliced
- 1/4 teaspoon peperoncino flakes, or to taste
- 1/4 teaspoon dried oregano
- 1/2 cup white wine
- juice of 1 orange, freshly squeezed (about 1/4 cup)
- 36 littleneck clams, scrubbed, rinsed, and drained
- kosher salt, for the pasta cooking water
- 1 pound spaghetti
- 2 tablespoons fresh Italian parsley, chopped
Shrimp and Squid Cocktails with Avocado and Tomato
By LaLaCooks
The Spanish name for this seafood salad is vuelva a la vida, which means "return to life
- 1/2 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup tomato juice
- 1 tablespoon tomato paste
- Salt and freshly ground pepper
- Hot sauce
- 2 pounds shelled and deveined large shrimp
- 1/2 pound cleaned squid, cut into 1/2-inch rings, tentacles halved
- 2 pounds tomatoeshalved, seeded and finely diced
- 2 Hass avocados, cut into 1/2-inch dice
- 4 scallions, white and tender green parts only, thinly sliced
- 1 small red onion, finely diced
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped flat-leaf parsley
- Plantain chips, for serving
Cream of Mushroom Soup
By LaLaCooks
Julia Child
- 4 tablespoons butter
- 1 cup minced onion or white of leek
- ¼ cup flour
- 1 cup hot chicken stock
- 6 cups milk
- 1 quart fresh mushrooms, trimmed, washed, and diced
- ¼ teaspoon dried tarragon leaves
- ½ cup or more heavy cream, sour cream, or creme fraiche optional
- Salt and freshly ground white pepper
- Drops of lemon juice, optional
- Sprigs of fresh tarragon or slices of sautéed fresh mushroom caps, for garnish
Scalloped Potatoes with Allioli
By LaLaCooks
Preheat the oven to 350°
- 4 large potatoes, peeled and cut into ½–¾-inch slices
- Olive oil
- 1 recipe Allioli Autèntic
- Salt
Basil Chicken Curry with Coconut Rice
By LaLaCooks
In a saucepan, bring the rice, water, canola oil and a pinch of salt to a boil; cover
- 1 1/2 cups basmati rice
- 2 1/4 cups water
- 1 teaspoon canola oil
- Salt
- 1/2 cup shredded unsweetened coconut
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons minced fresh ginger
- 1 1/2 pounds skinless, boneless chicken breasts, cut into 3-by-1/2-inch strips
- Freshly ground pepper
- 1 medium onion, chopped
- One 14-ounce can unsweetened coconut milk
- 1 cup chicken stock or canned low-sodium broth
- 1 1/2 tablespoons Thai green curry paste
- 1/3 cup plus 2 tablespoons coarsely chopped basil leaves
- 3 tablespoons minced cilantro
- 3 scallions, white and light green parts only, cut into 2-inch lengths
- Freshly ground pepper
- 1/2 cup chopped dry-roasted peanuts
- Sliced avocado and mango, for serving