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Recipes
Mixed Greens with Spicy Ponzu Dressing
By LaLaCooks
The dressing for this salad takes two weeks to make, but the flavor is well worth the wait
- 1 cup bottled ponzu sauce
- 1 cup soy sauce
- 1/2 cup mirin (sweet rice wine)
- 1/2 cup rice vinegar
- 5 " piece konbu (dried sea kelp)
- 1 tbsp. katsuobushi (dried, smoked bonito flakes)
- Juice from 1/2 orange
- 1 tsp. Asian chile oil
- 1 tsp. sriracha chile sauce
- 12 oz. small leaves from mixed greens, such as radicchio
- and bibb, lola rosa, oak leaf, or romaine lettuce,
- washed and thoroughly dried
Crispy Skin Salmon with Fiery Asian Slaw
By LaLaCooks
Nutritional Information Calories: 302 Fat: 14
- 4 (6-ounce) salmon fillets
- 3/4 teaspoon salt, divided
- 1/4 teaspoon black pepper
- Cooking spray
- 1/4 cup fresh orange juice
- 1 tablespoon rice vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 2 teaspoons Sriracha (hot chile sauce)
- 1 teaspoon bottled ground fresh ginger
- 1/2 teaspoon honey
- 1/2 cup chopped fresh cilantro
- 1 (16-ounce) package cabbage-and-carrot coleslaw
- 1 tablespoon toasted sesame seeds
Guajillo-Spiked Pork-And-Potato Tacos
By LaLaCooks
Rick Bayless Working ahead: This taco filling can be made a few days ahead (it actually improves after a day or t...
- 8 -10 medium dried guajillo chilies, about 2 oz., stemmed, seeded and torn into flat pieces
- water
- 12 ounces tomatoes, 4 -6 ripe plum or 2 medium small round, roughly chopped
- 3 large garlic cloves, roughly chopped
- 1 1/2 tablespoons vegetable oil or 1 1/2 tablespoons rich-tasting pork lard
- 1 -1 1/2 lb lean boneless pork butt, shoulder cut into 1/2-inch cubes
- 3 cups water
- 1 teaspoon salt, plus more, to taste
- 4 medium boiling potatoes, such as red skinned, about 1 lb. total, cut into 1/2-inch cubes
- 3 tablespoons chopped fresh cilantro
- 12 -16 corn tortillas, warmed
CHICKEN BOUILLABAISSE
By LaLaCooks
The rouille and croutons (steps 4 and 5) can be prepared either as the chicken cooks or up to 2 days in advance
- Bouillabaisse
- 3 pounds bone-in, skin-on chicken pieces (breasts, thighs, and drumsticks, with breasts cut in half), trimmed of excess fat
- Table salt and ground black pepper
- 2 tablespoons olive oil
- 1 large leek (white and light green parts only), halved lengthwise, rinsed, and sliced thin (about 1 cup)
- 1 small fennel bulb , halved lengthwise, cored, and sliced thin (about 2 cups)
- 1/4 teaspoon saffron threads
- 1/4 teaspoon cayenne pepper
- 1 tablespoon unbleached all-purpose flour
- 4 medium cloves garlic , minced or pressed through garlic press (about 4 teaspoons)
- 1 tablespoon tomato paste
- 1 (14.5-ounce) can diced tomatoes , drained
- 1/2 cup dry white wine
- 3 cups low-sodium chicken broth
- 1 strip orange zest (from 1 orange), removed with vegetable peeler, about 3 inches long, cleaned of white pith
- 1/4 cup pastis or Pernod (see note)
- 3/4 pound Yukon Gold potato (1 large or 2 small), cut into 3/4-inch cubes
- 1 tablespoon chopped fresh tarragon leaves or parsley leaves
- Rouille and Croutons
- 3 tablespoons water
- 1/4 teaspoon saffron threads
- 1 baguette
- 4 teaspoons juice from 1 lemon
- 2 teaspoons Dijon mustard
- 1 large egg yolk
- 1/4 teaspoon cayenne pepper
- 2 small cloves garlic , minced or pressed through garlic press (about 1 1/2 teaspoons)
- 1/2 cup vegetable oil
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- Table salt and ground black pepper
Blue Cheese Dressing
By LaLaCooks
Recipe courtesy Alton Brown, 2010
- 4 ounces Gorgonzola
- 1/3 cup sour cream
- 1/3 cup buttermilk
- 1/4 cup mayonnaise
- 1 tablespoon white wine vinegar
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
Curried Chicken and Rice Soup
By LaLaCooks
Recipe courtesy Food Network Magazine
- 1 bone-in chicken breast (about 11/2 pounds), halved
- 2 medium carrots, sliced diagonally into 2-inch pieces
- 1 bay leaf
- Kosher salt
- 6 cups low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 large onion, very thinly sliced
- 1 teaspoon sugar
- 1 1/2 teaspoons Madras curry powder
- 1/3 cup jasmine rice
- 3 tablespoons finely chopped fresh mint
- 3 tablespoons chopped fresh dill
- 1 lemon, cut into wedges
Green Bean and Egg Salad with Goat Cheese Dressing
By LaLaCooks
Recipe courtesy Food Network Magazine
- 1 small red onion, halved
- 3 ounces soft goat cheese
- 1/4 cup buttermilk
- 2 tablespoons cider vinegar
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon horseradish, drained
- 2 teaspoons whole-grain mustard
- Kosher salt and freshly ground pepper
- 1 pound small red-skinned potatoes, sliced
- 4 large eggs
- 8 ounces green beans, trimmed
- 8 cups mixed salad greens, torn
- 1 large ripe tomato, halved and thinly sliced
Carrot and Ginger Quickie Pickle
By LaLaCooks
Adapted from Pierre Lamielle's Kitchen Scraps http://chocolateandzucchini
- 2 medium-small carrots, about 200 grams (7 ounces)
- a 40-gram (1 1/2-ounce) knob of fresh ginger, scrubbed but unpeeled, sliced thinly
- 120 ml (1/2 cup) white vinegar (I used a tarragon-infused white wine vinegar, but cider vinegar would work as well) - 1 1/2 teaspoons sea salt
- 1 1/2 teaspoons sugar
Goat Cheese Stuffed Fingerlings
By LaLaCooks
Hubert Keller
- Optional for garnish:
- 10-12 fingerling potatoes (2 1/2” to 3” long, thicker ones preferred)
- 5 ounces goat cheese, room temperature
- 2 teaspoon white truffle oil ( or hazelnut or walnut oil)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Dijon mustard
- 2 teaspoons sherry vinegar
- 2 tablespoons extra virgin olive oil
- pink peppercorns
- chives, cut into 1” section
- Quart size Ziploc bag (for piping)
Split Pea Soup with Smoked Sausage and Greens
By LaLaCooks
100% would make it again
- 1 16-ounce bag dried green split peas (2 1/3 cups)
- 12 ounces fully cooked smoked pork linguior andouille sausages
- 8 cups (or more) low-salt chicken broth
- 5 Turkish bay leaves
- 3 to 4 cups coarsely chopped kale