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Recipes
Stir-Fried Five-Spice Pork with Lettuce Cups
By LaLaCooks
Melissa Rubel Jacobson seasons chunks of tender, succulent pork shoulder with Chinese five-spice powder (a mixture ...
- 1 tablespoon peanut oil
- 1 1/2 pounds boneless pork shoulder, outer fat trimmed and pork cut into 1/2-inch dice
- 1 small onion, cut into 1/3-inch dice
- 1 carrot, halved lengthwise and thinly sliced crosswise
- 1 celery rib, thinly sliced on the bias
- 3/4 teaspoon Chinese five-spice powder
- 1/3 cup canned whole water chestnuts, drained and coarsely chopped
- 3 tablespoons chicken stock or low-sodium broth
- 2 1/2 tablespoons hoisin sauce
- 8 basil leaves, torn into pieces
- 2 scallions, white and green parts thinly sliced
- 1/2 teaspoon Asian sesame oil
- Kosher salt and freshly ground pepper
- Iceberg lettuce leaves, for serving
Spaghetti con le Sarde
By LaLaCooks
Chef Mario Batal Fennel pollen, a spice harvested from fennel flowers that are collected at the peak of bloom, has...
- 1 1/4 pounds fresh sardines or 6 ounces good canned sardines from Spain
- Coarse salt
- 6 tablespoons extra-virgin olive oil
- 1 tablespoon fennel seeds
- 1 large bulb fennel, trimmed, halved, and chopped, fronds reserved and chopped (about 1/4 cup)
- 1 pound spaghetti
- 1 teaspoon fennel pollen (optional)
- 2 teaspoons minced or grated orange zest
- 1/2 cup coarse fresh bread crumbs
Eggs Benedict
By LaLaCooks
Directions Fill a large saucepan with about 4 inches of water, add vinegar, and bring to a boil
- 1 tablespoon white vinegar
- 8 large eggs
- Hollandaise Sauce
- 1/2 pound (16 slices) Canadian bacon
- 4 English muffins, split in half, toasted
Pork Chile Verde with Red Chile Salsa
By LaLaCooks
Recipes & Menus / recipes Pork Chile Verde with Red Chile Salsa Make it a meal: Serve with warm corn tortillas, ...
- 3 3
- cups
- (or more) chicken broth, divided
- 1 1
- pound
- tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided
- 1 1
- bunch green onions, coarsely chopped
- 1 1/2 1 1/2
- cups
- (packed) fresh cilantro with tender stems
- 6 6
- garlic cloves, peeled
- Olive oil
- 1 1
- 4 - to 4 1/2-pound pork shoulder (Boston butt), trimmed, cut into 1 1/2-inch cubes
- 1 1
- large onion, chopped (about 2 cups)
- 1 1
- tablespoon
- cumin seeds
- 3/4 3/4
- cup
- diced roasted peeled seeded mild green chiles (such as Hatch or Anaheim)
- 2 2
- teaspoons
- dried oregano (preferably Mexican)
- 1 1
- pound
- Yukon Gold potatoes, peeled, cut into 3/4-inch cubes
- Chopped fresh cilantro
- Red Chile Salsa (click for recipe)
Salmon with Herbed Mustard Sauce
By LaLaCooks
A natural affinity exists between salmon and mustard
- 4 salmon fillets , about 6 ounces each
- 4 tablespoons fresh lemon juice
- Coarse salt and ground pepper
- 1/2 cup Dijon mustard
- 1 teaspoon extra-virgin olive oil
- 3 tablespoons chopped fresh dill
- 3 tablespoons chopped fresh basil
Tomato Aspic
By LaLaCooks
Chilled jellied salads were popular on hot days in '60s-era Mississippi, and they were often a centerpiece at ladie...
- 24 ounces canned tomato juice
- 2 envelopes unflavored powdered gelatin (1 1/2 tablespoons)
- 1/2 tablespoon dark brown sugar
- 1/2 tablespoon kosher salt
- 1/2 tablespoon pickling spices, ground
- 1/2 teaspoon hot sauce
- 1/2 teaspoon finely grated lemon zest
- 1 1/2 tablespoons fresh lemon juice
- Vegetable oil, for brushing
- 1/2 small onion, minced
- 1/2 small green bell pepper, finely chopped
- 2 small celery ribs, finely chopped
- Sliced hard-boiled eggs and steamed asparagus, for serving
FOCACCIA WITH KALAMATA OLIVES AND ANCHOVIES
By LaLaCooks
If you dont have a baking stone, bake the bread on an overturned, preheated rimmed baking sheet set on the upper-mi...
- INGREDIENTS
- Biga
- 1/2 cup (2 1/2 ounces) unbleached all-purpose flour
- 1/3 cup (2 2/3 ounces) warm water (100-110 degrees F)
- 1/4 teaspoon instant or rapid-rise yeast
- Dough
- 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour , plus extra for shaping
- 1 1/4 cups (10 ounces) warm water (100-110 degrees F)
- 1 teaspoon instant or rapid-rise yeast
- Kosher salt
- 4 tablespoons extra-virgin olive oil
- 1/2 cup pitted kalamata olives , coarsely chopped
- 4 minced anchovy fillets
- 1 teaspoon red pepper flakes
- 1/4 cup Pecorino Romano cheese , finely grated
Gingered Brown Rice
By LaLaCooks
Recipe courtesy Tyler Florence Serve with Sesame Chicken
- 3 cups long-grain brown rice
- 6 cups water
- 1 -inch piece ginger, cut into coins
- 1 teaspoon kosher salt
Beets with Walnuts, Goat Cheese, and Baby Greens
By LaLaCooks
1. Preheat oven to 375°. 2
- 6 medium beets (red and golden), about 1 1/2 pounds
- 1 cup water
- 8 cups mixed baby salad greens
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 1 tablespoon white balsamic vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 cup (2 ounces) crumbled goat cheese
- 1/4 cup coarsely chopped walnuts, toasted
Indian-Spiced Chickpea Salad with Yogurt and Herbs
By LaLaCooks
Staff Favorite Chef Jerry Traunfeld, inspired by a trip through India, flavored this creamy chickpea salad with ar...
- Two 15-ounce cans chickpeasrinsed, drained and patted dry
- 2 tablespoons peanut oil
- 1 teaspoon mustard seeds
- 3/4 teaspoon cumin seeds
- 3/4 teaspoon fennel seeds
- 1/4 teaspoon crushed red pepper
- 3/4 cup plain whole-milk yogurt
- 1 1/2 tablespoons fresh lemon juice
- 2 scallions, thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 1 teaspoon kosher salt