LaLaCooks' profile page
Recipes
Goin's Grilled Steak with Tomato Bread Salad
By LaLaCooks
Suzanne Goin's tender steak needs to marinate overnight, so plan accordingly
- 6 garlic cloves, mashed
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 1 teaspoon coarsely cracked black pepper
- 2 skirt steaks (about 14 ounces each), halved crosswise with the grain
- 8 thyme sprigs
- 2 tablespoons crumbled Roquefort cheese, at room temperature
- 2 tablespoons unsalted butter, softened
- 2 tablespoons balsamic vinegar
- 1 teaspoon fresh lemon juice
- Sea salt and freshly ground pepper
- 2 cups crustless torn sourdough bread pieces (about 1 inch)
- 1 pound heirloom tomatoes, some sliced and some cut into wedges
- 2 cups mixed cherry tomatoes
- 1/2 cup thinly sliced red onion
- 1/4 cup Niçoise olives, pitted
- 1 bunch arugula, stemmed
- 1/4 cup tiny green and purple basil leaves
Pot Roast
By LaLaCooks
Recipe courtesy Paula Deen
- 1 (3-pound) boneless chuck roast
- 1 1/2 teaspoons House seasoning, recipe follows
- 1/4 cup vegetable oil
- 1 onion, thinly sliced
- 3 bay leaves
- 3 or 4 beef bouillon cubes, crushed
- 2 garlic cloves, crushed
- 1 (10 3/4-ounce) can condensed cream of mushroom soup
- 1/2 cup Chardonnay
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Broccoli and Cheddar Frittata
By LaLaCooks
Separate 4 of the eggs, putting the whites into a medium sized bowl and discarding the yolks
- 8 large eggs
- 2 teaspoons olive oil
- 1 small red onion, sliced (about 1 cup)
- 2 cups chopped cooked broccoli
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1/2 cup shredded extra-sharp Cheddar (2 ounces)
Melted Cheese and Chorizo with Grilled Bread
By LaLaCooks
Before the success of Animal restaurant, the glowing New Yorker profile, and their new fish spot, Son of a Gun, Jon...
- 2 1/2 2 1/2 1/2 tablespoons grapeseed oil, or other neutral oil, divided
- 2 2 2 cups chopped white onions
- 1 1 2 cup (packed) thinly sliced leeks (about 2 small; white and pale green parts only)
- 1/2 1/2 1/2 cup dry white wine
- 8 8 1/16-inch-thick-rounds ounces smoked Spanish chorizo, cut into 1/16-inch-thick-rounds
- 3 3 3 cups coarsely grated Petit Basque cheese or Gruyère cheese
- Grilled sourdough bread slices
Zuppa Maritata
By LaLaCooks
Recipe courtesy Brother Rick Curry, S
- 1/4 cup minced green onions, with tops
- 1/2 cup minced mushrooms
- 1 tablespoon olive oil
- Dash of cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon crumbled dried oregano
- 1 teaspoon fresh lemon juice
- 6 cups brown chicken stock, made with extra oregano and garlic
- 1/4 pound vermicelli, broken
- 1 recipe Chicken Balls, cooked, recipe follows, or 1 1/2 cups diced cooked chicken
- 3 eggs, beaten
- 1 cup half-and-half
- 6 tablespoons freshly grated Romano, plus extra for garnish
- Salt, black pepper and minced fresh oregano
- Dash paprika
- Minced fresh Italian parsley leaves
Watermelon Salad with Feta
By LaLaCooks
The combination of sweet watermelon, salty olives and creamy feta makes this salad from cookbook author Melissa Cla...
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon harissa or other hot sauce
- Salt and freshly ground pepper
- 1 1/2 pounds seedless watermelon, rind removed, fruit sliced 1/4 inch thick
- 1/2 small red onion, thinly sliced
- 1/4 cup coarsely chopped flat-leaf parsley
- 1/4 cup pitted Moroccan or other oil-cured black olives, coarsely chopped
- 2 ounces feta cheese, crumbled (about 1/2 cup)
Bucatini with Onion, Bacon, and Tomato
By LaLaCooks
Bucatini All’amatriciana This classic and delectable pasta dish originated in the region of Abruzzi, in the littl...
- One 28-ounce can Italian plum tomatoes, preferably San Marzano
- ½ teaspoon coarse sea salt or kosher salt, or to taste, plus 1 tablespoon for the pasta pot
- 4 cups 1/3-inch-thick onion slices (about ¾ pound)
- 4 tablespoons extra virgin olive oil, plus more for serving
- 4 plump garlic cloves, peeled and crushed
- 6 ounces guanciale, pancetta, or bacon, cut in ½-inch pieces
- ½ teaspoon peperoncino flakes
- 1 pound bucatini or perciatelli
- 1 cup grated Pecorino Romano cheese, plus more for passing
Artichoke Pasta Salad
By LaLaCooks
Recipe courtesy Alton Brown
- 4 cups cooked bow tie pasta, cooled
- 2 tablespoons red wine vinegar
- 3 tablespoons herb oil, recipe follows
- 1 cup grape tomatoes, split
- 2 tablespoons thinly sliced fresh basil
- 1 tablespoon chopped fresh oregano
- 1 cup roughly chopped roasted chicken
- 1 cup roughly chopped marinated artichokes
- Salt
- Freshly ground black pepper
- 1/2 bunch parsley
- 1/2 cup packed fresh basil
- 1/2 bunch fresh thyme
- 1/2 cup packed fresh oregano
- 1/2 orange, zested
- 1 whole dried arbol chile
- 1 teaspoon whole black pepper corns
- 2 cups canola oil
- 1 cup extra-virgin olive oil
Eggplant Compote
By LaLaCooks
Each serving 39 calories Joël Robuchon ingeniously softens spongy eggplant by steaming it instead of sautéing it...
- 1 1/2 pounds eggplant, peeled and cut into 1/2-inch dice
- 3 medium tomatoes, coarsely grated on a box grater
- 2 garlic cloves, minced
- 3/4 teaspoon ground cumin
- 1/2 teaspoon sweet Hungarian paprika
- 1/4 cup tomato sauce, such as marinara or canned tomato puree
- 1 tablespoon white wine vinegar
- Salt and freshly ground pepper
- 1/4 teaspoon finely grated lemon zest
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped parsley
Kung Pao Chicken
By LaLaCooks
Quick Asian stir-fries make especially satisfying weeknight dinners
- 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
- 5 tablespoons soy sauce
- 2 tablespoons sherry
- 1 tablespoon plus 2 teaspoons cornstarch
- 2 teaspoons sugar
- 2 tablespoons white-wine vinegar or rice vinegar
- 2 teaspoons Asian sesame oil
- 1/3 cup water
- 2 tablespoons cooking oil
- 1/2 cup peanuts
- 4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
- 1/4 teaspoon dried red-pepper flakes