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Recipes
Steamed and Roasted Duck
By LaLaCooks
Mark Bittman This method produces a crisp, delicious duck with very little fat
- 1 (4- to 5-pound) duck, excess fat removed, rinsed and patted dry with paper towels
- Salt and freshly ground black pepper to taste
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon peeled and minced or grated fresh ginger or 1 teaspoon ground ginger
- 1 teaspoon minced garlic
- 2 tablespoons sherry or white wine
- 2 tablespoons white wine or water
Cannellini Bean Soup
By LaLaCooks
A dietary staple in Italian cuisine, cannellini beans bring tremendous flavor to this soup
- 2 1/2 cups dry cannellini beans
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 onions, chopped (about 2 cups)
- 3 cloves garlic, minced
- 5 small (6-inch) long carrots, peeled, halved lengthwise, and sliced (about 1 1/4 cups)
- 4 celery stalks (the tender inner stalks with leaves), peeled and chopped (about 1 1/4 cups)
- 1/2 cup chopped tomatoes, fresh or canned
- 1/4 cup fresh basil leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon coarse salt
- Freshly grated Parmesan cheese
- Freshly ground black pepper
Garlicky Caesar Salad
By LaLaCooks
Recipe by Frank Castronovo and Frank Falcinelli Frank Falcinelli created his take on this classic nearly 20 year...
- 1/4 cup mayonnaise
- 3 tablespoons freshly grated pecorino, plus thin shavings of pecorino, for serving (optional)
- 1 anchovy fillet, drained, plus more fillets, for serving (optional)
- 2 tablespoons water
- 1 teaspoon red wine vinegar
- 1 small garlic clove, smashed
- 1/8 teaspoon Worcestershire sauce
- 1/8 teaspoon Tabasco
- Freshly ground white pepper
- 3 chilled large hearts of romaine (about 1 pound), leaves left whole
- Freshly ground black pepper
Porchetta with Roasted Fingerlings
By LaLaCooks
Recipe courtesy Anne Burrell
- 1 bunch fresh rosemary, leaves finely chopped
- 1 bunch fresh sage, leaves finely chopped
- 20 garlic cloves, thinly sliced
- 1 tablespoon crushed red pepper flakes
- Extra-virgin olive oil
- 1 picnic shoulder of pork with the skin, bone removed
- Kosher salt and freshly ground black pepper
- 2 large Spanish onions, diced
- 10 garlic cloves, smashed
- 1 pound fingerling potatoes, cut lengthwise
- 2 pints Brussels sprouts, halved
- 1 celery root, cut in 1/2-inch dice
- 2 large carrots, peeled and cut into 1/2-inch dice
- 2 ribs celery, cut into 1/2-inch dice
- 1 bottle dry white wine
- Kosher salt
- 1 bundle fresh thyme
- 10 bay leaves
- Extra-virgin olive oil
- 2 quarts chicken stock
Hearty Chicken Soup with Orzo and Spring Vegetables
By LaLaCooks
WHY THIS RECIPE WORKS: Classic chicken noodle soup is one of the all-time comfort foods
- 1tablespoon vegetable oil
- 1 whole chicken (about 4 pounds), breast removed and split, remaining chicken cut into 2-inch pieces
- 1 medium onion , cut into medium dice
- 2quarts boiling water
- Table salt
- 2 bay leaves
- 1 large carrot , peeled and sliced 1/4-inch thick
- 1medium rib celery , sliced 1/4-inch thick
- 1 medium leek , rinsed thoroughly, quartered lengthwise, then sliced thin crosswise
- 1/4teaspoon dried thyme
- 1/2cup orzo
- 1/4pound asparagus , ends trimmed and cut into 1-inch lengths
- 1/4cup green peas (fresh or frozen)
- 2tablespoons minced fresh tarragon
Watermelon, Feta, and Arugula Salad with Balsamic Glaze
By LaLaCooks
Arrange arugula over large platter
- 1 5-ounce package baby arugula
- 8 cups 3/4-inch cubes seedless watermelon
- 1 7-ounce package feta cheese, crumbled
- 2 tablespoons balsamic vinegar glaze
Baked Chicken with Honey-Whole Grain Mustard Glaze
By LaLaCooks
This recipe was created by Lucinda's son Calder
- 8 chicken thighs
- 1/2 cup olive oil (maybe more)
- 1 lemon (juiced)
- Salt and pepper to taste
- Some fresh herbs (if you have them)
- FOR THE GLAZE
- 1 tablespoon whole-grain mustard (Calder also used maple mustard and a little Dijon)
- 1 or 2 tablespoons honey
- 1/3 cup olive oil
- A little salt and pepper
Mr. Jim's Louisiana Barbecued Shrimp
By LaLaCooks
Louisiana "barbecued" shrimp never touch an actual barbecue
- 4 ounces (1 stick) unsalted butter, cut into small pieces
- 3 garlic cloves, minced (1 tablespoon)
- 1 tablespoon finely chopped fresh rosemary
- 1/3 cup fresh lemon juice (from 2 lemons), rinds reserved and sliced
- 1/4 cup Worcestershire sauce
- 11/2 teaspoons hot sauce, such as Tabasco
- 1 pound (about 30) medium to large shrimp, peeled, heads (optional) and tails on
- 1/2 teaspoon coarse salt
- Freshly ground pepper
- Baguette, for serving
Radish & Fennel Salad
By LaLaCooks
Serve with Chipotle Pork Tacos
- 1 cup thinly sliced radishes
- 1 cup thinly sliced fennel
- 1/2 cup thinly sliced celery
- 1 tablespoon finely chopped nicoise oolives
- 3 tablespoons fresh lemon juice
- 2 teaspoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Eggplant Involtini with Grilled Ratatouille
By LaLaCooks
Faux cheeses made with nuts are key to vegan cooking
- 2 cups raw cashews (10 ounces)
- 1 teaspoon nutritional yeast
- 1/2 cup water
- 1/4 cup pitted kalamata olives, finely chopped
- Salt and freshly ground pepper
- Two 1-pound eggplants, sliced lengthwise 1/4 inch thick
- Extra-virgin olive oil, for brushing