LaLaCooks' profile page
Recipes
VANILLA PRETZEL COOKIES
By LaLaCooks
1. Place egg in small saucepan, cover with 1 inch water, and bring to boil over high heat
- 1 large egg
- 10 tablespoons (1 1/4 sticks) unsalted butter , softened
- 1/3 cup plus 1 tablespoon granulated sugar (2 3/4 ounces)
- 1/4 teaspoon table salt
- 1 tablespoon vanilla extract
- 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
- 1 large egg white , lightly beaten with 1 teaspoon water
- 4 teaspoons turbinado sugar
Sauté of Winter Greens and Shiitake Mushrooms
By LaLaCooks
by Amelia Saltsman 100% would make it again
- 4 tablespoons extra-virgin olive oil, divided
- 1 pound fresh shiitake mushrooms, stems trimmed, caps thinly sliced
- Coarse kosher salt
- 3/4 cup low-salt chicken broth or vegetable broth, divided
- 1 bunch red Swiss chard, rinsed, stems cut from center of leaves, leaves cut into 1-inch-wide ribbons
- 1 bunch green Swiss chard, rinsed, stems cut from center of leaves, leaves cut into 1-inch-wide ribbons
- 1 head of escarole, rinsed, leaves cut into 1-inch-wide ribbons
- 2 cups chopped onions
- 4 garlic cloves, chopped
- 1/4 teaspoon dried crushed red pepper
Grilled Chicken with Rustic Mustard Cream
By LaLaCooks
1. Prepare grill. 2. Combine 1 teaspoon mustard, oil, and next 3 ingredients in a small bowl; brush evenly over ch...
- 1 tablespoon plus 1 teaspoon whole-grain Dijon mustard, divided
- 1 tablespoon olive oil
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 3 tablespoons light mayonnaise
- 1 tablespoon water
- Rosemary sprigs (optional)
Croissants aux Amandes
By LaLaCooks
From Clotilde Dusoulier: Croissants aux amandes are a perfect make-ahead item for brunch: you can buy the croissant...
- For the syrup:
- 6 to 8 day-old croissants, about 80g each(2.8 oz)
- 2 tablespoons sliced almonds
- Confectioner's sugar
- 2 tablespoons sugar
- 3 tablespoons light rum (optional)
- For the crème d'amandes:
- 100 g (1/2 C) sugar
- 100 g (2/3 C) whole blanched almonds, or 100g (1 C) almond powder
- a pinch of salt
- 100 g (1 stick) unsalted butter, diced
- 2 eggs
Veggie Potato Salad
By LaLaCooks
Southern Living JUNE 2011
- 2 1/2 pounds baby red potatoes, cut into 1-inch cubes
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1/2 cup whole buttermilk
- 1/4 cup reduced-fat sour cream
- 1/4 cup reduced-fat mayonnaise with olive oil
- 1 tablespoon Dijon mustard
- 2 carrots, grated
- 1/2 cup chopped celery
- 1/2 cup sliced radishes
- 1/2 cup steamed, cut fresh green beans
- 1/4 cup finely chopped fresh parsley
- 1 tablespoon lemon zest
- 1 garlic clove, minced
- Sea salt and freshly ground pepper to taste
Crisp Sushi-Rice Cakes
By LaLaCooks
Directions In a medium saucepan, combine the rice, water, mirin, vinegar and sugar and bring to a boil
- 1 cup sushi rice, rinsed
- 1 1/2 cups water
- 1/2 tablespoon mirin
- 1/2 teaspoon rice vinegar
- 1/2 teaspoon sugar
- Salt
- Vegetable oil, for frying
Gorgonzola-Grilled Pear Crostini
By LaLaCooks
Southern Living JUNE 2011
- 3 firm ripe Bartlett pears, cut into 1/4-inch-thick wedges
- 1/2 (8-oz.) package cream cheese, softened
- 4 ounces Gorgonzola cheese, crumbled
- 1/4 cup butter, softened
- 2 tablespoons dry sherry
- 36 French bread baguette slices, toasted
- 1/2 cup finely chopped, lightly salted roasted pecans
- 2 tablespoons finely chopped fresh rosemary
- 1/4 cup honey
Stracotto (Pot Roast) with Porcini Mushrooms
By LaLaCooks
Recipe courtesy Giada De Laurentiis
- 1 (5-pound) boneless beef chuck roast
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil, divided
- 2 onions, chopped
- 6 cloves garlic, crushed
- 1 cup red wine, such as cabernet sauvignon or pinot noir
- 1 (15-ounce) can low-sodium beef broth, plus extra, as needed
- 1/2 ounce dried porcini mushrooms
- 1 large sprig fresh rosemary, leaves removed and chopped
- 6 sprigs fresh thyme, leaves removed and chopped
Fried Green Tomatoes
By LaLaCooks
Serve with Remoulade Sauce Southern Living JUNE 2011
- 1 large egg, lightly beaten
- 1/2 cup buttermilk
- 1/2 cup self-rising cornmeal mix
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup all-purpose flour
- 3 medium-size, firm green tomatoes, cut into 1/3-inch-thick slices (about 1 1/4 lb.)
- Vegetable oil
Braised Artichokes
By LaLaCooks
Lydia Bastianich The love Italians have for the artichoke is evident at the table
- 2 pounds baby artichokes (about 16)
- 8 garlic cloves, crushed and peeled
- Zest and juice of 3 lemons
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh Italian parsley
- 3/4 teaspoon kosher salt
- 1/4 teaspoon peperoncino flakes
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter, cut into small pieces
- 1 1/2 cups dry white wine
- 1 tablespoon dry bread crumbs