LaLaCooks' profile page
Recipes
ROSEMARY FOCACCIA
By LaLaCooks
Rapid-rise or instant yeast reduces the preparation time by more than an hour
- Dough
- 1 medium baking potato (about 9 ounces), peeled and quartered
- 1 1/2 teaspoons instant yeast
- 3 1/2 cups unbleached all-purpose flour
- 1 cup water (warm, 105 to 115 degrees)
- 2 tablespoons extra-virgin olive oil , plus more for oiling bowl and pan
- 1 1/4 teaspoons table salt
- Topping
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh rosemary
- 3/4 teaspoon sea salt , coarse, (or 1 1/4 teaspoons kosher salt)
Spring Linguine with Basil
By LaLaCooks
Pasta should be easy and delicious, like this entrée
- 9 ounces uncooked fresh linguine
- 1 cup shelled fresh green peas
- 4 teaspoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup thinly sliced fresh basil
- 2 ounces shaved fresh Parmigiano-Reggiano cheese
Dill Chicken Paillards with Tomato-Dill Relish
By LaLaCooks
by Ian Knauer 100% would make it again Chicken breasts are a terrific foundation for an easy-to-make dish that's ...
- 4 (6-ounces) skinless boneless chicken breast halves
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped dill
- 3 tablespoons finely chopped shallot
- 1 tablespoon grainy mustard
- 1 tablespoon white-wine vinegar
- 1 pintcherry tomatoes, quartered
Roasted Onions with Gruyère Croutons
By LaLaCooks
by Gabrielle Hamilton
- 12 white pearl onions, peeled
- 12 red pearl onions, peeled
- 8 large shallots, peeled, halved through root end
- 6 large green onions, dark green tops trimmed
- 2 medium sweet onions (such as Vidalia), peeled, cut into 3/4-to 1-inch wedges through root end
- 1 large red onion, peeled, cut into 3/4-to 1-inch wedges through root end
- 1 brown-skinned onion, peeled, cut into 3/4-to 1-inch wedges through root end
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh thyme leaves
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups coarsely torn 1/2-inch pieces rustic bread with crust
- 1 cup low-salt chicken broth
- 6 ounces Gruyère cheese, coarsely grated (about 1 1/2 cups packed)
- Sea salt flakes or crystals
Grilled Vanilla Peaches
By LaLaCooks
Enhancing the flavor of farm-stand summer peaches requires little effort
- 8 freestone peaches
- 1 lemon
- 1 tablespoon vegetable oil
- 1 1/2 tablespoons packed light-brown sugar
- 2 teaspoons water
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon coarse salt
- 1 quart vanilla ice cream
Salsa Romesco (Pepper and Nut Sauce)
By LaLaCooks
Tapas, Sensational Small Plates from Spain Joyce Goldstein 7
- 2 ancho chiles
- 1 red bell peppers
- 1/2 cup hazelnuts
- 1/2 cup blanched almonds (we used 1 cup of the Spanish Marcona almonds and left out the hazelnuts)
- 4 cloves garlic, chopped (I blanch the raw garlic because I don't like the bitter taste garlic sometimes has)
- 1 slice bread, fried in olive oil until golden and crisp and torn into pieces (optional)
- 1 1/2 tablespoons sweet paprika or sweet smoked paprika
- 1/2 teaspoon hot paprik or hot smoked paprika
- 2 tablespoons tomato paste
- 1/4 cup red wine vinegar
- 3/4 cup extra virgin olive oil
- salt
Chile-Spiced Skirt Steak Tacos
By LaLaCooks
In 2006, three brothersJesse, Brian and David Vendleystarted hawking homemade tacos from a cart on the streets ...
- 2 teaspoons sweet paprika
- 1 teaspoon ancho chile powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon light brown sugar
- 1/2 teaspoon chipotle chile powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup plus 2 tablespoons fresh lime juice
- 1 tablespoon vegetable oil
- 1 1/2 pounds skirt steak, cut into 5-inch strips
- 12 corn tortillas, warmed
- Pico de Gallo, Avocado Salsa and shredded cabbage, for serving
Green Beans with Toasted Hazelnuts and Brown Butter
By LaLaCooks
Tongs are the tool best suited to tossing the beans in the pan and arranging them on the platter
- 1 teaspoon table salt
- 1 pound green beans , stem ends snapped off
- 4 tablespoons unsalted butter
- 1/2 cup hazelnuts (about 2 1/2 ounces), skinned, chopped fine, and toasted in small skillet over medium heat until just fragrant, 3 to 4 minutes
ORANGE-MISO GLAZE
By LaLaCooks
Whisk ingredients together in small saucepan
- 1/4 cup juice plus 1 teaspoon finely grated zest from 2 oranges
- 2 tablespoons white miso
- 1 tablespoon light brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon whole grain mustard
- 3/4 teaspoon cornstarch
- Pinch cayenne pepper
Creme Brulee for Two
By LaLaCooks
Separate the eggs and whisk the yolks after the cream has finished steeping; if left to sit, the surface of the yol...
- 1 cup heavy cream , chilled
- 2 tablespoons granulated sugar plus 1 additional teaspoon
- Pinch table salt
- 3 large egg yolks
- 1/2 teaspoon vanilla extract
- 2 - 4 teaspoons turbinado sugar or Demerara sugar