LaLaCooks' profile page
Recipes
Chorizo Mexicano
By LaLaCooks
From Mexico, One Plate At A Time - Rick Bayless Mexican chorizo, unlike its namesake Spanish relative, is a fresh ...
- 1 1/2 pounds lean, boneless pork shoulder, cut into 1-inch piece
- 8 ounces pork fat (collect scarps from roasts or chops if you like, or even buy fatty bacon or salt pork- thought the flavor will be different)
- 12 medium (about 6 ounces total) dried ancho chiles, stemmed and seeded
- 2 bay leaves
- 1 1/2 teaspoons cinnamon, preferably freshly ground Mexican canela
- 18 teaspoon cloves, preferably freshly ground
- 1 teaspoon dried oregano,m preferably Mexican
- 1 tablespoon EACJH fresh thyme leaves and marjoram leaves OR 1 teaspoon EACH dried thyme and marjoram
- Salt
- 1/4 cup cider vinegar
Lemon Risotto with Peas, Tarragon, and Leeks
By LaLaCooks
1. Bring a small saucepan of water to a boil
- 1 cup fresh green peas
- 4 cups Homemade Chicken Stock
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups finely chopped leek (about 2)
- 1/2 cup chopped shallots
- 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
- 3 tablespoons dry white wine
- 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon butter
Char-Baked Tomato, Zucchini and Eggplant
By LaLaCooks
The trick to this dish is to bake it much longer than you might expect and keep pushing down the mixture with a spa...
- 1/3 cup extra-virgin olive oil
- 1 onion, peeled and sliced
- 5 small tomatoes, thinly sliced
- Coarse salt and freshly ground black pepper
- 1 small eggplant, about 6 inches long, thinly sliced crosswise
- 2 zucchini, about 5 inches long, thinly sliced lengthwise
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon fresh thyme leaves
Bacon Quinoa with Almonds and Herbs
By LaLaCooks
"Quinoa is a miracle food," says Bruce Sherman
- 1/3 cup slivered almonds
- 1 teaspoon vegetable oil
- 2 thick slices of applewood-smoked bacon, cut into 1/4-inch dice
- 1 small shallot, minced
- 1 cup quinoa, rinsed
- 2 cups chicken stock
- 1 sage sprig
- 1 tablespoon minced chives
- 1 tablespoon chopped parsley
- Salt and freshly ground white pepper
Collard Greens with Bacon
By LaLaCooks
Stewing the collard greens a few hours ahead of time allows their flavor to deepen
- 2 bunches collard greens, stemmed
- 2 teaspoons vegetable oil
- 1/2 red onion, sliced
- 3 slices bacon, cut crosswise into 1/4-inch strips
- 2 tablespoons cider vinegar
- 1 cup Homemade Chicken Stock or low-sodium store-bought chicken stock
Spiced-Up Hummus
By LaLaCooks
The ginger, cumin, and cilantro in this recipe are anti-inflammatory, and the chickpeas are full of fiber
- 15 (1 can) ounces chickpeas, drained, reserving 1/4 cup of the liquid
- 1/4 cup tahini (sesame paste)
- 1/4 cup fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove, crushed
- 1/4 teaspoon ground star anise (optional)
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 1/4 cup cilantro leaves, finely chopped, plus whole leaves for garnish (optional)
- 1 plum tomato, peeled, seeded, and very finely chopped
- 2 scallions, very thinly sliced
- Coarse salt and ground pepper
Pickled Red Onion
By LaLaCooks
This recipe goes with Grilled Cheese Sandwich with Pulled Beef Short Ribs and Pickled Red Onion
- 2 tablespoons coriander seeds
- 2 tablespoons mustard seeds
- 1 red onion, sliced
- 1/4 cup red wine vinegar
- 1/4 cup white balsamic vinegar
- 2 tablespoons sugar
- 3 fresh bay leaves
- 3 fresh thyme sprigs
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
Classic Sole Meunière
By LaLaCooks
by Molly Wizenberg
- 1/2 cup all purpose flour
- 4 sole fillets (each about 3 to 4 ounces)
- Coarse kosher salt
- Freshly ground black pepper
- 2 tablespoons vegetable oil or canola oil
- 2 tablespoons (1/4 stick) unsalted butter
- 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon fresh lemon juice
- Lemon wedges
Chicken Paillards with Clementine Salsa
By LaLaCooks
by Lora Zarubin Review: Easy, bright recipe
- 4 5-ounce chicken breast halves
- 4 clementines, peeled, diced (about 1 cup)
- 1 cup cherry tomatoes, quartered
- 1/2 cup finely diced red onion
- 1/2 cup finely diced celery
- 1/4 cup coarsely chopped fresh basil
- 1/4 cup coarsely chopped fresh cilantro
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 serrano chile, seeded, minced
- 2 tablespoons olive oil
- 1/2 cup fresh clementine juice (from about 6 clementines)
Grilled Nectarines with Feta
By LaLaCooks
Prepare barbecue (medium-high heat)
- 4 nectarines, halved, pitted
- Melted butter (for brushing)
- 1 cup coarsely crumbled feta cheese (preferably sheep's-milk feta)