LaLaCooks' profile page
Recipes
Oil and Vinegar Potato Salad
By LaLaCooks
For more of a bite, add two to three teaspoons of whole grain mustard along with the olive oil
- 1 1/2 pounds Yukon Gold potatoes (about 5 medium), unpeeled
- 1/4 cup red wine vinegar
- 1/2 teaspoon sugar
- 1/2 small red onion, very thinly sliced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons chopped fresh Italian parsley
Chicken Milanese with Spring Greens
By LaLaCooks
1. Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes
- 3/4 teaspoon fresh lemon juice
- 3/4 teaspoon white wine vinegar
- 1/2 teaspoon minced shallots
- 1/4 teaspoon kosher salt, divided
- Dash of sugar
- 2 (6-ounce) skinless, boneless chicken breasts
- 1/3 cup dry breadcrumbs
- 2 tablespoons grated Parmigiano-Reggiano
- 2 tablespoons all-purpose flour
- 1 egg white, lightly beaten
- 1/4 teaspoon black pepper, divided
- 5 teaspoons olive oil, divided
- 2 cups packed spring mix salad greens
- 2 lemon wedges
Baked Mini Corn Dogs
By LaLaCooks
Recipe courtesy Food Network Magazine
- 1 cup reduced-fat milk
- 1 package active dry yeast
- 2 tablespoons extra-virgin olive oil, plus more for greasing
- 2 tablespoons packed light brown sugar
- 1 cup fine yellow cornmeal
- 1 1/4 cups all-purpose flour, plus more for dusting and kneading
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon cayenne pepper or paprika
- 9 reduced-fat hot dogs, halved crosswise
- 1 large egg, beaten
- 1 tablespoon black sesame seeds (optional)
Grilled Shrimp with Cilantro, Lime, and Peanuts
By LaLaCooks
Zest limes into a bowl. Squeeze in juice from 1 lime, and whisk in fish sauce and sugar
- 2 limes
- 2 teaspoons fish sauce
- 1/2 teaspoon sugar
- 1 pound (about 15) jumbo shrimp, shells on
- 2 teaspoons safflower oil
- Coarse salt and freshly ground pepper
- 1 1/2 cups coarsely chopped fresh cilantro
- 1/2 cup salted peanuts, coarsely chopped
- 2 scallions, finely chopped
FRENCH ONION AND BACON TART
By LaLaCooks
7.2011 - I think this would be nice as an appetizer or brunch item with some champagne
- Crust
- 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
- 1 tablespoon sugar
- 1/2 teaspoon table salt
- 8 tablespoons unsalted butter (1 stick), cut into 1/2-inch cubes and well chilled
- 2 - 3 tablespoons ice water
- Filling
- 4 ounces bacon (about 4 slices), halved lengthwise, then cut crosswise into 1/4-inch pieces
- Vegetable oil , if needed
- 1 1/2 pounds onions , halved through root end, peeled, and cut crosswise into 1/4-inch slices (about 6 cups), see photo below
- 1 sprig fresh thyme
- 3/4 teaspoon table salt
- 2 large eggs
- 1/2 cup half-and-half
- 1/4 teaspoon ground black pepper
Roasted Edamame Salad
By LaLaCooks
Recipe courtesy Alton Brown, 2008
- 12 ounces fresh or frozen shelled edamame, about 2 cups
- 1/2 cup fresh corn kernels, about 2 ears of corn
- 1/4 cup finely diced scallion
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup chopped fresh tomato
- 1/4 cup chopped fresh basil leaves
- 1 tablespoon red wine vinegar
Halibut with Lemon-Fennel Salad
By LaLaCooks
1. Combine first 4 ingredients in a small bowl
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 5 teaspoons extra-virgin olive oil, divided
- 2 garlic cloves, minced
- 4 (6-ounce) halibut fillets
- 2 cups thinly sliced fennel bulb (about 1 medium)
- 1/4 cup thinly vertically sliced red onion
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon fresh thyme leaves
Braised Swiss Chard and Cannellini Beans
By LaLaCooks
Zimino Di Bietole E Fagioli Swiss chard is a vegetable that is much appreciated in Maremma
- ½ pound dried cannellini beans, or 3 cups canned cannellini, drained and rinsed
- 1 teaspoon coarse sea salt or kosher salt, or to taste
- 2 pounds or more big unblemished Swiss chard leaves
- 6 tablespoons extra virgin olive oil, or more to taste
- 4 garlic cloves, sliced thin
- 1 tablespoon tomato paste
- ½ teaspoon peperoncino flakes, or to taste
- 1 cup canned Italian plum tomatoes, preferably San Marzano, crushed by hand
Apricot Basil Dressing
By LaLaCooks
1. Combine pitted apricots, vinegar and sugar in blender
- 2 fresh, ripe apricots
- 2 tablespoons white wine vinegar
- 1 tablespoons sugar
- 1/4 cup vegetable oil
- 1 tablespoon chopped fresh or 1 teaspoon dried basil
Brazilian Seafood Soup (Moqueca)
By LaLaCooks
Staff Favorite - Serve with Coconut Cashew Rice This tangy, buttery, gorgeous soupbright red with dendê oilis...
- 3 pounds large shrimpshelled and deveined, shells reserved
- 3 pounds mahimahi, cut into 1-inch cubes
- 2 pounds cleaned squidbodies cut into 1/4-inch rings, tentacles halved
- 3 tablespoons finely grated ginger
- 6 garlic cloves, minced
- 3 tablespoons dendê oil (see Note) or peanut oil
- 1 tablespoon piment d'Espelette
- 1 tablespoon salt
- 1/2 teaspoon freshly ground pepper