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Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraîche
By LaLaCooks
Recipes + Menus | recipes Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraîche 6 servings PREP TIME:
- 1/2 cup crème fraîche or sour cream
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon finely grated lemon peel
- 2 tablespoons (1/4 stick) butter, divided
- 1 tablespoon extra-virgin olive oil
- 6 cups diced green cabbage (1/2-inch dice; from about 1/2 medium head)
- 3 cups chopped leeks (white and pale green parts only; 3 to 4 large)
- 3 large garlic cloves, pressed
- 3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 1 1/4 pounds)
- 1 2x2-inch piece Parmesan cheese rind (optional)
- 1 Turkish bay leaf
- 6 cups (or more) low-salt chicken broth
- 2 tablespoons chopped fresh chives (for garnish)
BEEF EMPANADAS
By LaLaCooks
Published May 1, 2010. From Cook's Illustrated
- Filling
- 1 large slice hearty white sandwich bread , torn into quarters
- 2 tablespoons plus 1/2 cup low-sodium chicken broth
- 1 pound 85 percent lean ground chuck
- Table salt and ground black pepper
- 1 tablespoon olive oil
- 2 medium onions , chopped fine (about 2 cups)
- 4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons)
- 1 teaspoon ground cumin
- 1/4 teaspoon Cayenne
- 1/8 teaspoon ground cloves
- 1/2 cup packed cilantro leaves , coarsely chopped
- 2 hard-cooked eggs , coarsely chopped
- 1/3 cup raisins , coarsely chopped
- 1/4 cup pitted green olives , coarsely chopped
- 4 teaspoons cider vinegar
- Dough
- 3 cups (15 ounces) unbleached all-purpose flour , plus extra for work surface
- 1 cup (5 ounces) masa harina (see note)
- 1 tablespoon sugar
- 2 teaspoons table salt
- 12 tablespoons (1 1/2 sticks) unsalted butter , cut into 1/2-inch cubes and chilled
- 1/2 cup cold vodka or tequila (see note)
- 1/2 cup cold water
- 5 tablespoons olive oil (for baking empanadas)
Southeast Asian Tomato Salad
By LaLaCooks
From Melissa Clark: I tossed this together one night to serve with the Thai-style ground turkey dish
- 2 About 2 teaspoons Asian fish sauce such as nam pla or nuoc mam, or to taste
- 2 teaspoons freshly squeezed lime juice
- 1 teaspoon light brown sugar
- 2 scallions, finely chopped
- 1 fat garlic clove, minced (or use 2 small ones)
- 1/2 jalapeno pepper, seeded, if desired, and finely chopped
- 3 large or 4 medium tomatoes, sliced 1/4-inch thick
- 2 tablespoons chopped fresh Thai or regular basil
- 2 tablespoons chopped fresh cilantro
Green Chicken Chili Tamales
By LaLaCooks
From the book Mexico One Plate at a Time by Rick Bayless (See Fresh Pork Lard)
- Wrapping
- 1 package (8 ounces) dried corn husks
- Filling
- 1 lb. (10 to 12 medium) tomatillos, husked and rinsed
- ~ Fresh hot green chiles, to taste (roughly 4 to 6 serranos or 2 to 3 jalapeños), stemmed and roughly chopped
- 4 large garlic cloves, peeled and roughly chopped
- 1 1/2 Tbsp. vegetable or olive oil
- 3 to 3 1/2 cups chicken broth
- ~ Salt
- 4 cups (about 1 pound) coarsely shredded cooked chicken, preferably grilled, roasted, or rotisserie chicken
- 2/3 cup roughly chopped fresh cilantro
- Batter
- 10 oz. (1 1/4 cups) rich-tasting pork lard (or vegetable shortening if you wish), slightly softened but not at all runny
- 1 1/2 tsp. baking powder
- 2 lb. (4 cups) fresh coarse-ground corn masa for tamales or 3 1/2 cups dried masa harina for tamales mixed with 2 1/4 cups hot water
Focaccina with Roasted Garlic, Scallions and Provolone
By LaLaCooks
Mario Batali - Same dough as the pizzas, but a different format
- Pizza Dough
- 1/2 to 2/3 cup roasted garlic paste (see below)
- 2 cups grated young or semi-soft provolone
- 1 1/2 tablespoons chopped fresh rosemary
- 1 bunch scallions, thinly sliced
Herbed Chicken Parmesan
By LaLaCooks
16
- 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
- 1/4 cup dry breadcrumbs
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt, divided
- 1 large egg white, lightly beaten
- 1 pound chicken breast tenders
- 1 tablespoon butter
- 1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir Glen Organic)
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon black pepper
- 1/3 cup (1 1/2 ounces) shredded provolone cheese
Tomato, Fennel, and Crab Soup
By LaLaCooks
by Mark Bittman Review: I thought this soup was very tasty
- 1/4 cup olive oil
- 3 1/2 cups chopped onions
- 2 medium fennel bulbs with fronds; bulbs cored, thinly sliced, fronds chopped and reserved
- 3 large garlic cloves, minced
- 2 14 1/2-ounce cans diced tomatoes in juice
- 2 cups (or more) vegetable broth
- 8 ounces fresh crabmeat, picked over
- Additional olive oil
- 4 1/2-inch-thick slices pain rustique or rustic whole wheat bread, toasted
SAUTEED CHICKEN CUTLETS WITH PORCINI SAUCE
By LaLaCooks
1. Rinse porcini in large bowl of cold water, agitating them with hands to release dirt and sand
- 1/2 ounce dried porcini mushrooms (about 3/4 cup) (see note)
- 1 cup low-sodium chicken broth
- 1/4 cup plus 1 teaspoon unbleached all-purpose flour
- 4 boneless, skinless chicken breasts (6 to 8 ounces each), tenderloins removed and breasts trimmed of excess fat, halved horizontally, and pounded 1/4 inch thick (see note)
- 2 tablespoons vegetable oil , plus 1 teaspoon
- 1 small shallot , minced (about 2 tablespoons)
- 1/4 cup dry vermouth
- 1 teaspoon tomato paste
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 2 tablespoons cold unsalted butter
- 1/2 teaspoon minced fresh thyme leaves
- 1/2 teaspoon juice from 1 lemon
Puff Pastry
By LaLaCooks
Directions Make the dough package: Whisk together flours and salt in a large bowl
- FOR THE DOUGH PACKAGE
- 3 cups all-purpose flour, plus more for work surface
- 3/4 cup cake flour (not self-rising)
- 1 1/2 teaspoons coarse salt
- 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 1 3/4 cups cold water
- FOR THE BUTTER PACKAGE
- 1 tablespoon all-purpose flour
- 1 3/4 cups cold (3 1/2 sticks) unsalted butter
Pan-Seared Sichuan Shrimp with Mung Bean Noodles
By LaLaCooks
TOTAL TIME: 40 MIN SERVINGS: 4 FASTHEALTHYSTAFF-FAVORITE
- 6 ounces dried mung bean noodles or vermicelli
- 1 pound medium shrimp, shelled and deveined
- Salt and freshly ground white pepper
- 1 teaspoon ground Sichuan peppercorns
- 3 tablespoons vegetable oil
- 4 large scallions, thinly sliced
- 2 tablespoons finely grated fresh ginger
- 1/3 cup soy sauce or tamari
- 3 tablespoons Chinese black vinegar or balsamic vinegar
- 1 1/2 teaspoons chile oil