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Recipes
Rosemary Chicken (Kotopoulo me Dendrolivano)
By LaLaCooks
Thessaloniki chef Aglaia Patronaki showed us how to make this delicious, herb-strewn, skillet-braised chicken dish
- 4 whole skin-on chicken legs (with thighs)
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup flour, for dredging
- 1/4 cup extra-virgin olive oil
- 1 cup white wine
- 3 sprigs fresh rosemary
- 2 fresh bay leaves
- Juice of 1 lemon
Orzo and Spinach Salad
By LaLaCooks
PointsPlus™ Value: 2 Servings: 4 A fabulous picnic or barbecue side dish
- 2 cup(s) spinach, baby leaves, packed
- 1/3 cup(s) uncooked orzo
- 1 cup(s) grape tomatoes, or cherry tomatoes, halved
- 2 tsp white wine vinegar
- 1/4 tsp table salt
- 1/4 tsp black pepper
- 1/4 cup(s) crumbled feta cheese
Fried Zucchini
By LaLaCooks
Recipe copyright, Alex Guarnaschelli
- 4 cups canola oil
- 1 cup toasted Italian breadcrumbs
- 3 tablespoons grated Parmesan
- 3 eggs
- 1 splash cold water
- 4 medium zucchini, washed, dried, ends trimmed, cut, lengthwise, into 10 wedges like pickles
- 2 cups flour, for dredging
- Kosher salt
- 1 tablespoon paprika, for dusting
- 1 lemon, cut into wedges
Lighter Sesame Chicken.Everyday Food
By LaLaCooks
Say "open sesame" to a Chinese-restaurant classic that's no longer a guilty pleasure
- 3/4 cup brown rice
- 3 tablespoons honey
- 2 tablespoons sesame seeds
- 2 tablespoons soy sauce
- 1 garlic clove, finely chopped or crushed with a garlic press
- 2 large egg whites
- 1/4 cup cornstarch
- 1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
- Coarse salt and ground pepper
- 2 tablespoons vegetable oil, such as safflower
- 4 scallions, thinly sliced
- 1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced
Herb-and-Cheese-Filled Chicken Thighs
By LaLaCooks
Mario Bata
- 1 1/2 cups fresh bread crumbs
- 1 1/2 cups freshly grated Parmesan cheese (4 1/2 ounces)
- 2 large eggs, lightly beaten
- 1/2 cup grated Provolone cheese (1 1/2 ounces)
- 1/2 cup coarsely chopped basil
- 1/4 cup coarsely chopped flat-leaf parsley
- Finely grated zest of 2 lemons
- 1 tablespoon finely chopped rosemary
- 16 boneless chicken thighs with skin (about 5 ounces each)
- Salt and freshly ground pepper
Buttery Polenta with Parmesan and Olive Oil Fried Eggs
By LaLaCooks
1. In a large pot, bring broth or water to a simmer
- 4 1/2 cups low-sodium broth or water
- 1 1/2 cups polenta (not quick-cooking), coarse corn meal or corn grits
- 1/4 teaspoon salt
- 2 to 4 tablespoons butter
- 1/4 teaspoon freshly ground black pepper, more to taste
- 1 1-ounce chunk or 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 8 large eggs
- Coarse sea salt for garnish
Quick-Roasted Potato Wedges
By LaLaCooks
Serve with Mushroom and Provolone Patty Melts
- 1 pound small red potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Scallops, Galician Style (Vieiras A La Gallega)
By LaLaCooks
Tapas, Sensational Small Plates from Spain, Joyce Goldstein The scallop shell is the symbol of the Galician pilgri...
- 16 sea scallops, preferbly dry pack, tough side muscle removed
- 1 lemon, halved
- 6 tablespoons olive oil
- 1 large onion, finely chopped
- 1 ounces serrano ham or bacon, chopped
- 1 cup dry white wine
- 2 teaspoons sweet paprika (optional)
- 1/4 cup chopped fresh flat-leaf parsley
- salt and freshly ground black pepper
- 1/2 cup fine dried bread crumbs
Pulled Beef Short Ribs
By LaLaCooks
This recipe goes with Grilled Cheese Sandwich with Pulled Beef Short Ribs and Pickled Red Onion For more of Govin...
- 1 tablespoon canola oil, divided
- 2 pounds boneless beef short ribs
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3/4 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 4 garlic cloves, crushed
- 1 cup dry red wine
- Bouquet garni*
- 3 cups beef broth
Bouillabaisse De Poulet
By LaLaCooks
Julia Child from CD Kitchen
- 1/2 cup onions; sliced
- 1/2 cup white of leek, sliced (or more onion)
- 1/4 cup olive oil
- 1 1/2 cup tomato pulp
- 2 cloves garlic
- 2 1/2 pounds cut up chicken
- salt to taste
- 1 1/2 cup dry white wine
- 1 cup chicken stock
- 1 bay leaf
- 1/2 teaspoon thyme
- 1/4 teaspoon fennel seeds; crushed
- 2 pinches saffron threads
- 2 inch piece dried orange peel
- black pepper to taste
- 1 pinch cayenne pepper, or a dash of Tabasco sauce
- salt to taste