LaLaCooks' profile page
Recipes
Crisp Tomato, Zucchini and Eggplant Bread Gratin
By LaLaCooks
Jerry Traunfeld created this gorgeous gratin to highlight ripe, juicy tomatoes and other late-summer vegetables, wh...
- 1/2 medium eggplant, sliced crosswise 1/4 inch thick
- 1 medium zucchini or yellow squash, sliced 1/4 inch thick
- Kosher salt
- 6 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced or mashed
- One 14-ounce loaf rustic white bread, crusts removed and bread sliced 1/2 inch thick
- Freshly ground pepper
- 1/2 cup torn basil leaves
- 3 medium tomatoes, sliced 1/2 inch thick
- 1 teaspoon thyme leaves
Caramelized Asian Pork Chops
By LaLaCooks
Serve with Bok Choy with Garlic
- 4 garlic cloves, halved
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon vegetable oil
- 8 very thin pork rib chops (about 4 ounces each)
- Salt and freshly ground pepper
Risotto with Porcini Mushrooms and Mascarpone
By LaLaCooks
1. Combine 2 cups boiling water and mushrooms; let stand 30 minutes or until soft
- 2 cups boiling water
- 1 cup dried porcini mushrooms (about 1 ounce)
- 1 (14-ounce) can less-sodium beef broth
- Cooking spray
- 1 cup uncooked Arborio rice
- 3/4 cup chopped shallots
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup (1 ounce) mascarpone cheese
- Fresh thyme leaves (optional)
Outside-in Cheddar Sliders on Mini Buns
By LaLaCooks
Divide meat into 8 equal pieces
- 1 1/2 pounds ground chuck (20% fat)
- 4 1-inch cubes sharp white cheddar cheese, each halved
- 8 soft dinner rolls, split
Chicken Milanese
By LaLaCooks
Marinating the chicken breasts in the eggs for a long time will help to keep them moist and tender during cooking
- 3 pounds boneless, skinless chicken breasts
- 4 large eggs, beaten
- 1 day-old loaf of bread, crusts removed and processed into 1 1/2 cups of breadcrumbs
- 1 teaspoon coarse salt, plus more for serving
- 1/4 teaspoon freshly ground black pepper, plus more for serving
- 4 tablespoons unsalted butter (1/2 stick)
- 2 tablespoons extra-virgin olive oil
- 2 lemons, cut into 6 wedges
Roasted Beet Salad
By LaLaCooks
Kelsey Nixon
- Roasted Beets
- 1 pound small beets, well-scrubbed (about 5)
- 1/4 cup sliced almonds, toasted
- Vinaigrette
- 1/4 cup red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 cup olive oil
- Salad
- 1 large pear
- 3 cups mesculin greens
- 2 ounces goat cheese
Chicken with Lemon-Caper Sauce
By LaLaCooks
If you're craving Italian for a weeknight meal, try this surprisingly simple take on chicken scaloppini
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained
- 3 tablespoons minced flat-leaf parsley
CRISP ROASTED POTATOES
By LaLaCooks
The steps of parcooking the potatoes before roasting and tossing the potatoes with salt and oil until they are coat...
- 2 1/2 pounds Yukon Gold potatoes , rinsed and cut into 1/2-inch-thick slices
- Table salt
- 5 tablespoons olive oil
- Ground black pepper
Italian Meatloaf (Polpette)
By LaLaCooks
Lucinda serves this Italian meatloaf to her family week after week; it has two
- 1/3 cup milk
- 1 slice bread, crust removed (1 1/2-inch)
- 1 pound ground pork
- 1 pound ground veal or beef
- 1/3 pound mortadella, minced (or bologna if not available)
- 1 small onion, finely chopped (about 1/2 cup)
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup grated Parmesan cheese
- 1/4 cup pistachio nuts, chopped
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- 2 tablespoons white or red wine
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepp
Dijon Croque Monsieur
By LaLaCooks
1. Combine mustard and mayonnaise in a small bowl
- 1 tablespoon whole-grain Dijon mustard
- 1 tablespoon fat-free mayonnaise
- 8 (1-ounce) slices Italian bread
- 6 ounces thinly sliced ham
- 1 cup (4 ounces) shredded Gruyère cheese
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup egg substitute
- 1/4 cup fat-free milk
- Cooking spray