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Recipes
Pan-Seared Shrimp and Arugula Risotto
By LaLaCooks
1. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil)
- 4 cups Homemade Chicken Stock
- 2 tablespoons extra-virgin olive oil, divided
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1/2 cup chopped shallots
- 6 garlic cloves, minced
- 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
- 1/2 cup dry white wine
- 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
- 2 tablespoons butter
- 3 cups baby arugula
- 1/2 cup thinly sliced fresh basil
Apricot-Lemon Chicken
By LaLaCooks
1. Combine first 3 ingredients in a small bowl; rub mixture over chicken
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 1/3 cup apricot spread (such as Polaner All Fruit)
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 2 teaspoons grated lemon rind
Shaved Fennel and Arugula Salad
By LaLaCooks
Whisk first 3 ingredients in small bowl to blend
- 3 tablespoons fresh lemon juice
- 1 teaspoon red wine vinegar
- 1 teaspoon anchovy paste
- 1/2 cup extra-virgin olive oil
- Fine sea salt
- 1 5-ounce package arugula
- 1 fresh fennel bulb, trimmed, halved, sliced paper-thin
- 1/3 cup oil-cured black olives, halved, pitted
- 2 cups Parmesan cheese shavings
POMEGRANATE-BALSAMIC GLAZE
By LaLaCooks
Whisk ingredients together in small saucepan
- 3 tablespoons light brown sugar
- 3 tablespoons pomegranate juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon whole grain mustard
- 1 teaspoon cornstarch
- Pinch cayenne pep
Lemony Orzo-Veggie Salad with Chicken
By LaLaCooks
7.11 - Alex, Cindy, Meg & Gary were here for a quick visit
- 3/4 cup uncooked orzo
- 1/4 teaspoon grated lemon rind
- 3 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon minced garlic
- 1/4 teaspoon honey
- 1/8 teaspoon freshly ground black pepper
- 1 cup shredded skinless, boneless rotisserie chicken breast
- 1/2 cup diced English cucumber
- 1/2 cup prechopped red bell pepper
- 1/3 cup thinly sliced green onions
- 1 tablespoon chopped fresh dill
- 1/2 cup (2 ounces) crumbled goat cheese
Crisp Spiced Chicken with Hummus Vinaigrette
By LaLaCooks
Green Aisle sells thousands of tubs of hummus made by local chef Michael Solomonov of Zahav
- 4 chicken drumsticks
- 4 chicken thighs
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 tablespoons ground coriander
- Salt and freshly ground pepper
- 4 cups cooked couscous
- 1/2 cup coarsely chopped roasted pistachios
- 1/2 cup pomegranate seeds
- 1 1/2 cups coarsely chopped flat-leaf parsley
- 1 cup prepared hummus
- 1/4 cup white wine vinegar
Green Bean Casserole
By LaLaCooks
For this gourmet take on a potluck classic, the casserole is assembled and the shallots are cooked ahead of time
- 6 tablespoons unsalted butter, plus more for dish
- 1 medium onion, cut into 1/4-inch dice
- 1 red bell pepper, seeded and cut into 1/2-inch dice
- 1 pound button mushrooms, stems trimmed, quartered
- 2 teaspoons coarse salt
- 1/2 teaspoon freshly ground pepper
- 1 1/2 pounds green beans, trimmed and cut into 2-inch pieces
- 6 tablespoons all-purpose flour
- 2 cups milk
- 1 pinch cayenne pepper
- 1 pinch grated nutmeg
- 1 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1/4 cup canola oil
- 4 shallots, cut crosswise into 1/4-inch rings
Beef with Rice Noodles
By LaLaCooks
Jean-Georgess Vongerichten This dish is quite typical of Vongerichten, and with a goodly number of little garnishi...
- tablespoon each:
- The meat
- 4 well-aged and well-marbled 7- to 8-ounce top
- sirloin steaks, 3/4 inch thick
- 2 About 2 tablespoons canola oil (for the final cooking)
- For the marinade (1/2 cup)
- 1 stalk of lemongrass, ends trimmed, stalk chopped
- 8 lime leaves, roughly chopped, or
- 2 tablespoons fresh lime juice
- 2 small shallots, peeled and diced
- 1 teaspoon sugar
- 1/2 fresh Thai finger chile or jalapeepper
- red curry paste, hot curry powder,
- ground turmeric
- 1/4 cup coconut milk
- (Thai canned variety preferred)
- The noodles
- 1 pound rice noodles
- For the vegetables
- 24 fine fresh snow peas
- 1 pound fresh Ijimeji mushrooms or
- stemmed and diced shiitakes
- Salt
- 1 tablespoon canola oil
- For the sauce
- 1/2 cup Jus-R(Light Roasted Chicken-Wing Broth)
- 1 tablespoon green peppercorns
- 1 tablespoon soy sauce
- For the garnish
- 1/4 pound (a large fistful) of fresh chives,
- buds attached if possible
- 2 tablespoons Red Chile Pur
- Special Equipment Suggested:
- An electric blender or food processor
- An 8-quart kettle (for boiling the noodles)
- A strainer of a size to hold the noodles
- submerged in the above kettle
- A ribbed cast-iron stove-top grill, a griddle,
- or a heavy-bottomed frying pan
- Tongs (for turning the steaks)
- A small saucepan (for the sauce)
- A 10-inch frying pan (for the mushrooms
- and snow peas)
- A 6-inch frying pan or saucepan (for the chives)
- A cutting board, a fork, and a very sharp knife
- (for steak slicing)
- 4 warm dinner plates or a large warm platter
Hot and Spicy Chex® Party Mix
By LaLaCooks
Hot and Spicy Chex® Party Mix Recipe from Betty Crocker Not a valid email address What's your email address? Em...
- Heat oven to 250°F.
- In ungreased large roasting pan, melt butter in oven. Stir in Worcestershire sauce, seasoned salt and pepper sauce. Gradually stir in remaining ingredients until evenly coated.
- Bake uncovered 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
White Beans with Onion Confit
By LaLaCooks
Chef Way Jerry Traunfeld soaks dried white beans overnight before boiling them and stewing them with caramelized on...
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 large onions, thinly sliced
- 10 garlic cloves, thinly sliced
- 1 scant tablespoon chopped rosemary
- 1/4 teaspoon crushed red pepper
- Kosher salt and freshly ground pepper
- Two 15-ounce cans cannellini beans, drained and rinsed
- 2 tablespoons chopped flat-leaf parsley
- 1 cup water
- 1/4 cup freshly grated Parmigiano-Reggiano