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Recipes
Asparagus Wrapped in Pancetta with Citronette
By LaLaCooks
Mario Batali
- 2 pounds large asparagus, 12 to 18 stalks per pound
- 4 ounces thinly sliced pancetta
- Grated zest and juice of 1 orange
- 2 teaspoons Dijon mustard
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 1/2 tablespoons finely chopped fresh thyme
- Coarse sea salt
Beef Daube Provençal
By LaLaCooks
Braised beef with red wine and vegetables makes this classic French stew perfect for cold weather
- 2 teaspoons olive oil
- 12 garlic cloves, crushed
- 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup red wine
- 2 cups chopped carrot
- 1 1/2 cups chopped onion
- 1/2 cup less-sodium beef broth
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- Dash of ground cloves
- 1 (14 1/2-ounce) can diced tomatoes
- 1 bay leaf
- 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)
Bistro Salmon Burgers
By LaLaCooks
PointsPlus™ value | 7 per serving Adapted from Bruce Weinstein and Mark Scarbrough's Cooking Know-How (Wiley, 20...
- 2 lbs skinless salmon fillet
- 1/4 lb medium shrimp, peeled and deveined
- 2 Tbsp minced tarragon
- 2 Tbsp Dijon mustard
- Salt and freshly ground black pepper to taste
- Cooking spray
Marinated Olives with Rosemary, Red Chili, Orange and Paprika
By LaLaCooks
Recipe courtesy Tyler Florence
- 4 garlic cloves
- 1 large sprig rosemary
- 4 to 5 slices whole orange, peel on
- 1 teaspoon dried red chili flakes
- 1 tablespoon Spanish smoked sweet paprika
- 2 cups extra-virgin olive oil
- 1 quart large green Spanish olives, unpitted
Roast Duck Breasts with Pomegranate-Chile Sauce
By LaLaCooks
by Selma Brown Morrow
- 1/3 cup sugar
- 1/2 cup water
- 2 cups refrigerated pomegranate juice (such as Pom)
- 2 cups low-salt chicken broth
- 4 large dried California chiles,* stemmed, seeded, torn into 1-inch pieces
- 1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo**
- 1 1/2 teaspoons balsamic vinegar
- 1/8 teaspoon ground cumin (not toasted)
- Coarse kosher salt
- 8 5-to 6-ounce boneless duck breast halves, skin and fat trimmed to size of breast
- Coarse kosher salt
- Ground coriander
- Fresh pomegranate seeds
STEAMED CHINESE DUMPLINGS (SHU MAI)
By LaLaCooks
Do not trim the excess fat from the ribs; it contributes flavor and moistness
- 2 tablespoons soy sauce
- 1/2 teaspoon unflavored powdered gelatin
- 1 pound boneless country-style pork ribs , cut into 1-inch pieces
- 1/2 pound shrimp , peeled, tails removed and halved lengthwise (see note)
- 1/4 cup water chestnuts , chopped
- 4 dried shiitake mushroom caps (about 3/4 ounce), soaked in hot water 30 minutes, squeezed dry, and cut into 1/4-inch dice
- 2 tablespoons cornstarch
- 2 tablespoons minced fresh cilantro leaves
- 1 tablespoon toasted sesame oil
- 1 tablespoon Chinese rice cooking wine (Shaoxing) or dry sherry
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 2 teaspoons grated ginger
- 1/2 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1 (1 pound) package 5 1/2 inch square egg roll wrappers (see note)
- 1/4 cup carrot , finely grated (optional)
Mushroom, Butternut Squash & Gruyère Tart
By LaLaCooks
Plus: F&W's Vegetables Cooking Guide
- One 1 1/2-pound butternut squashpeeled, seeded and cut into 1/2-inch pieces
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 1 large shallot, thinly sliced
- 1 pound assorted mushrooms, trimmed and cut into 1-inch pieces
- 1 teaspoon sherry vinegar
- 1/4 teaspoon freshly grated nutmeg
- All-purpose flour, for dusting
- 14 ounces chilled all-butter puff pastry
- 2 large egg yolks
- 1/4 cup crème fraîche
- 1/4 pound Gruyère cheese, shredded
- 2 teaspoons chopped thyme
Chinese Chilled Noodles
By LaLaCooks
Recipe courtesy Alex Guarnaschelli
- 7 tablespoons sesame oil
- 7 tablespoons black soy sauce
- 3 tablespoons balsamic vinegar
- 4 tablespoons granulated sugar
- 1 tablespoon kosher salt, plus additional for cooking pasta
- 2 teaspoons Fresh Chile Oil, recipe follows
- 12 scallions, roots trimmed, green and white parts thinly sliced, divided
- 1 pound 1/16-inch long thin noodles, regular spaghetti, or fresh Chinese egg noodles
- 8 fresh red cayenne chile peppers
- 2 fresh red Scotch bonnet chile peppers
- 1 cup canola oil
- 1 teaspoon kosher salt
Chicken-Liver Mousse with Pickled Red Onion
By LaLaCooks
A good recipe for chicken-liver mousse is critical, says Shawn McClain, "because when a recipe's bad, it's really b...
- 2 tablespoons unsalted butter
- 2 slices of bacon, cut into 1/2-inch dice
- 1 pound chicken livers, trimmed
- Kosher salt and freshly ground white pepper
- 1/2 small onion, finely diced
- 1 small Granny Smith applepeeled, cored and finely diced
- 1/4 teaspoon ground allspice
- 1/4 cup Calvados or other brandy
- 1 1/2 cups half-and-half
- 5 large egg yolks
- Toasted baguette slices and Pickled Red Onion, for serving
Melted Cheese Casserole with Mexican Sausage and Roasted Chiles
By LaLaCooks
Copyright 2000, Rick Bayless, Mexico One Plate At A Time, Scribner From blogger: One of my favorite dishes to o...
- 2 fresh poblano chiles
- 4 ounces (1/2 cup) Mexican chorizo sausage, casing removed if there is one, store bought or homemade
- 1 medium white onion, sliced
- Salt
- 12 corn tortillas, the fresher the better (store-bought are okay, though homemade will really shine here)
- 8 ounces Chihuahua or other Mexican melting cheese such as quesadilla or asadero (lacking Mexican cheese, queso fundido is delicious made with everything from Monterey jack to mild cheddar), shredded (you’ll have about 2 cups)
- About a teaspoon or so of crumbled dried oregano, preferably Mexican