LaLaCooks' profile page
Recipes
To make Hasselback Baked Potatoes:
By LaLaCooks
- Pre-heat oven to about 220ºC (425ºF)
- 4 large potatoes
- Salt
- Freshly ground black pepper
- Extra-virgin olive oil
Bow Ties with Sausage and Leek Sauce
By LaLaCooks
Courtesy of Lidia's Italian Table by Lidia Matticchio Bastianich
- 6 quarts salted water
- 2 large leeks
- 2 tablespoons extra virgin olive oil
- 2 sweet Italian sausages, casings removed
- 1 tablespoon minced shallots
- 2 tablespoons unsalted butter
- 1 cup young peas, blanched in boiling water for 2 minutes, or defrosted and drained frozen baby peas
- 1 cup chicken stock
- Salt and freshly ground black pepper
- 1 pound bow-tie pasta (farfalle)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving, if you like
Lighter Chicken Potpie
By LaLaCooks
A handful of tweaks turn this comfort food into a smarter choice: white-meat chicken (not dark), extra veggies, low...
- 2 bone-in, skin-on chicken breast halves (12 to 14 ounces each)
- Coarse salt and ground pepper
- 3 tablespoons olive oil
- 4 carrots, sliced 1/4 inch thick
- 1 medium onion, finely chopped
- 1/4 teaspoon dried thyme leaves
- 1/4 cup all-purpose flour
- 2 1/2 cups low-fat (1%) milk
- 1 package (10 ounces) frozen peas, thawed
- 2 tablespoons fresh lemon juice
- 6 phyllo sheets (each 12 by 17 inches), thawed
Phyllo Pizza with Smoked Mozzarella and Cherry Tomatoes
By LaLaCooks
by Joanne Weir
- 12 to 13 ounces cherry tomatoes and/or pear tomatoes
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon coarse kosher salt
- 1/2 teaspoon dried oregano
- 12 12x9-inch sheets fresh phyllo pastry or frozen, thawed
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 4 tablespoons finely grated Parmesan cheese, divided
- 3/4 cup (packed) coarsely grated smoked mozzarella cheese* (about 3 ounces)
- 1/2 yellow bell pepper, cut into thin strips
- 1/4 cup quartered pitted Kalamata olives
- 2 teaspoons coarsely chopped fresh oregano
Lemon-Parsley Linguine
By LaLaCooks
by Maria Helm Sinskey
- 1/2 pound linguine
- 3 tablespoons extra-virgin olive oil
- 2 medium garlic cloves, pressed
- 1 teaspoon (packed) finely grated lemon peel
- 2 tablespoons chopped fresh Italian parsley
- 2 teaspoons fresh lemon juice
Hot-and-Sour Soup
By LaLaCooks
This version of the Chinese take-out standby has all of the bright, peppery flavors of the traditional recipe but n...
- 2 tablespoons canola oil
- 1/2 pound ground pork
- 4 scallions3 minced, 1 thinly sliced
- One 1-inch piece of fresh ginger, peeled and minced
- 1 small garlic clove, minced
- 3 1/2 cups low-sodium chicken broth
- 12 ounces medium-soft tofu, drained and diced
- 4 white button mushrooms, thinly sliced
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1 tablespoon sugar
- 2 teaspoons Tabasco
- 1 teaspoon freshly ground pepper
- 1 tablespoon toasted sesame oil
- 2 teaspoons cornstarch
- 2 eggs, lightly beaten
Balsamic-Glazed Pearl Onions
By LaLaCooks
Directions In a large skillet, combine onions, wine, butter, and 1 cup water; season with salt and pepper
- 2 bags (10 ounces each) red or white pearl onions, trimmed and peeled
- 1/2 cup dry white wine
- 3 tablespoons butter
- Coarse salt and ground pepper
- 1/4 cup balsamic vinegar
Warm Goat Cheese on Toast
By LaLaCooks
Toast bread normally on one side only under a broiler or salamander; then remove and set aside
- 12 –16 slices baguette-style French bread, cut ½–¾-inch thick
- 12 –16 slices (½-inch thick) round or log-shaped goat cheese, about 2–2½ inches in diameter (for instance, Montrachet without ashes or Chenel or Kendall California chèvre,)
- Olive oil
- Black pepper
Beets with Walnuts, Goat Cheese, and Baby Greens
By LaLaCooks
Allison Fishman, Cooking Light APRIL 2011
- 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
Julia Child's Cheese Tart
By LaLaCooks
Sometimes the way I reward the completion of a work week is with something savory that I wouldn’t typical eat
- Pastry:
- 2/3 cup flour
- 1 tablespoon sugar
- 1/8 tsp salt
- 5 tablespoons chilled unsalted butter
- 3-4 tablespoons of chilled water
- Filling:
- 2/3 cups heavy cream
- 1 egg
- 1/2 cup Worcestershire sauce
- 5-6 drops of hot sauce
- 6-8 oz of fontina (1/4 inch cubes)
- 1/2 tsp salt
- 1/2 pepper