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Recipes
Beef Empanadas
By LaLaCooks
From Season 11: Tostadas and Empanadas Why this recipe works: In Latin America, crisp pastry pockets stuffed with ...
- Filling
- 1 large slice hearty white sandwich bread , torn into quarters
- 2 tablespoons plus 1/2 cup low-sodium chicken broth
- 1 pound 85 percent lean ground chuck
- Table salt and ground black pepper
- 1 tablespoon olive oil
- 2 medium onions , chopped fine (about 2 cups)
- 4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons)
- 1 teaspoon ground cumin
- 1/4 teaspoon Cayenne
- 1/8 teaspoon ground cloves
- 1/2 cup packed cilantro leaves , coarsely chopped
- 2 hard-cooked eggs , coarsely chopped
- 1/3 cup raisins , coarsely chopped
- 1/4 cup pitted green olives , coarsely chopped
- 4 teaspoons cider vinegar
- Dough
- 3 cups (15 ounces) unbleached all-purpose flour , plus extra for work surface
- 1 cup (5 ounces) masa harina (see note)
- 1 tablespoon sugar
- 2 teaspoons table salt
- 12 tablespoons (1 1/2 sticks) unsalted butter , cut into 1/2-inch cubes and chilled
- 1/2 cup cold vodka or tequila (see note)
- 1/2 cup cold water
- 5 tablespoons olive oil (for baking empanadas)
Indian-Style Mustard Greens
By LaLaCooks
Cooks in northern India make this dish, called sarson ka saag, when winter greens are in season
- 1 1/4 pounds mustard greens, stemmed, or broccoli rabe, trimmed and chopped
- 1/2 pound cleaned spinach
- 2 tablespoons cornmeal
- 6 garlic cloves, chopped
- 4 jalapeños, seeded and finely chopped
- One 2-inch piece of fresh ginger, peeled and chopped
- 2 red onions, finely chopped
- 1/4 cup vegetable oil
- Salt
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
Gyro Meat with Tzatziki Sauce
By LaLaCooks
Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel
- Tzatziki Sauce:
- 1 medium onion, finely chopped or shredded
- 2 pounds ground lamb
- 1 tablespoon finely minced garlic
- 1 tablespoon dried marjoram
- 1 tablespoon dried ground rosemary
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 16 ounces plain yogurt
- 1 medium cucumber, peeled, seeded, and finely chopped
- Pinch kosher salt
- 4 cloves garlic, finely minced
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
- 5 to 6 mint leaves, finely minced
CHARCOAL-GRILLED TUNA STEAKS WITH SOY-GINGER VINAIGRETTE
By LaLaCooks
We prefer our tuna served rare or medium- rare
- Vegetable oil for cooking grate
- 3 tablespoons plus 1 teaspoon rice vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons honey
- 2 medium thinly sliced scallions
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons minced fresh ginger
- 1/2 teaspoon red pepper flakes
- 3/4 cup olive oil
- 6 tuna steaks , 1 inch thick (about 8 ounces each) (see note)
- Ground black pepper
My Favorite Bloody Mary
By LaLaCooks
Recipe courtesy Anne Burrell
- 1 quart vegetable juice
- 3 tablespoons celery salt, plus more for rimming the glass
- 2 tablespoons horseradish
- 1 tablespoon Worcestershire sauce
- 1 to 2 teaspoons Sriracha
- 2 tablespoons sherry vinegar
- Lime wedges
- Vodka
- Celery stalks, for garnish
- Large green olives, for garnish
Sardinian Stuffed Eggplant
By LaLaCooks
Efisio Farris, the executive chef at Arcodoro in Houston, says that his mother used only eggplants from the first p...
- Five 1-pound Italian eggplants, 3 halved lengthwise
- Kosher salt
- Extra-virgin olive oil
- 1 medium white onion, finely chopped
- 2 small bay leaves, crushed to a powder
- 1/2 cup dry white wine
- 1/2 pound ground veal
- 1 cup freshly grated fresh pecorino cheese, preferably Fiore Sardo (4 ounces)
- 2 large eggs, lightly beaten
- 1/2 cup plain, dried bread crumbs
- Pinch of freshly grated nutmeg
- 1 tablespoon chopped basil
- 1 tablespoon chopped mint
- Freshly ground pepper
- 3 garlic cloves, thickly sliced
- One 35-ounce can Italian peeled tomatoes, drained and coarsely chopped
Spinach Egg Drop Soup
By LaLaCooks
"A few years ago," Sang Yoon recalls, "I caught a cold and my friend Sal Marino of Il Grano invited me for a bowl o...
- 5 cups chicken stock or low-sodium broth
- One 3-inch piece of fresh ginger—2 inches thinly sliced, 1 inch peeled and julienned
- 1 teaspoon freshly ground white pepper
- 2 large eggs, lightly beaten
- 2 cups packed spinach leaves, with stems
- Salt
Shiitake-and-Swiss-Chard Soup with Hand-Cut Noodles
By LaLaCooks
Staff Favorite David Chang flavors this fabulous broth with dried shiitakes; fresh shiitakes intensify the flavor
- One 1-ounce sheet of dried kombu (see Note)
- 3 ounces dried shiitake mushrooms, finely ground in a food processor
- 2 cups all-purpose flour
- 3/4 cup water
- 1/2 cup soy sauce
- 1/4 cup mirin
- 6 ounces fresh shiitake mushrooms, stemmed and caps thinly sliced
- 1 pound Swiss chardstems finely chopped, leaves coarsely chopped
- Kimchi and honey, for serving (optional)
Quick White Bean, Asparagus, and Mushroom Cassoulet
By LaLaCooks
Jeanne Kelley, Cooking Light APRIL 2011
- 5 cups water
- 3 cups (2-inch) slices asparagus (about 1 pound)
- 2 tablespoons extra-virgin olive oil, divided
- 3 cups sliced chanterelle or oyster mushrooms (about 10 ounces)
- 1/3 cup finely chopped shallots
- 6 garlic cloves, minced
- 1/4 cup dry white wine
- 1 1/2 cups organic vegetable broth
- 1/2 teaspoon dried marjoram or dried oregano
- 2 (15-ounce) cans no-salt-added cannellini beans, rinsed and drained
- 1/4 teaspoon freshly ground black pepper
- 2 ounces French bread, cut into 1-inch cubes
- 1 tablespoon butter, cut into small pieces
- 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese