LaLaCooks' profile page
Recipes
No-Knead Bread
By LaLaCooks
Adapted from Jim Lahey, Sullivan Street Bakery Time: About 1 1/2 hours plus 14 to 20 hours' rising From Mark Bit...
- 3 cups all-purpose or bread flour, more for dusting
- 1/4 teaspoon instant yeast
- 1 1/4 teaspoons salt
- Cornmeal or wheat bran as needed
Mini Asian Crab Cakes
By LaLaCooks
Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce
- 8 ounces jumbo lump crabmeat, picked over
- 1/4 cup mayonnaise, plus 3 tablespoons for garnish
- 2 scallions, trimmed and finely chopped
- 2 tablespoons soy sauce
- 2 teaspoons wasabi paste
- 1 teaspoon finely grated lime zest
- 1/2 cup plus 2 tablespoons plain breadcrumbs
- 1/2 cup all-purpose flour
- Coarse salt and freshly ground pepper
- 2 large eggs
- 1/4 cup sesame seeds
- 2/3 cup vegetable oil, plus more if needed
- 1 English cucumber, for garnish
- 1/2 cup drained pickled ginger, for garnish
Watercress, Orange, and Avocado Salad
By LaLaCooks
by Roberto Santibañez 100% would make it again
- 4 large garlic cloves, peeled
- 1 teaspoon plus 1/4 cup olive oil
- 2 1/2 -inch-thick red onion slices
- 1/4 cup pomegranate juice
- 1/4 cup fresh lime juice
- 1 tablespoon pomegranate molasses*
- 1 tablespoon minced seeded serrano chiles
- 3/4 teaspoon aniseed, ground in spice mill
- 2 1/2 tablespoons chopped fresh cilantro
- 4 large navel oranges
- 5 cups thinly sliced red cabbage
- 3 large bunches watercress, thick stems trimmed (about 10 cups)
- 5 green onions, trimmed, cut into thin matchstick-size strips
- 2 large avocados, peeled, pitted, cut lengthwise into 1/2-inch-thick slices
Pomegranate-Fontina Rice Balls
By LaLaCooks
Directions Heat grapeseed oil in a medium saucepan over medium heat
- 2 tablespoons grapeseed oil
- 1 small onion, chopped (1 cup)
- 1 pound arborio rice (21/3 cups)
- 1 cup dry white wine
- 6 cups water, plus more if needed
- 3 small sprigs rosemary
- 1 cup finely grated Parmesan cheese (4 ounces)
- 1 ounce (2 tablespoons) unsalted butter
- Coarse salt and freshly ground pepper
- 1 cup diced fontina cheese (4 ounces)
- 1 cup pomegranate seeds
- 4 cups fine plain breadcrumbs
- 4 large eggs, beaten with 1 tablespoon water
- Safflower oil, for frying (about 8 cups)
Fresh Pasta Dough (including spinach, squid ink, etc.)
By LaLaCooks
Kelsey Nixon
- 2 cups flour
- 3 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon extra-virgin olive oil
- Flavor and color variations, recipes follow, optional
Red Chile Salsa
By LaLaCooks
Serve with Pork Chile Verde Red Chile Salsa Makes about 1 1/4 cups PREP TIME: 15 minutes TOTAL TIME: 15 minut
- 1 1
- tablespoon
- olive oil
- 1 1
- 2-ounce package dried ancho chiles, stemmed, seeded, coarsely torn
- 3 3
- garlic cloves, sliced
- 2 2
- tablespoons
- honey
- 1/4 1/4
- teaspoon
- ground cinnamon
Chicken-and-Wild Rice Salad
By LaLaCooks
Southern Living 10.10 - Changes - slivered almonds instead of pecans, chile oil instead of pepper, arugula instead...
- 1 cup chopped pecans
- 3 tablespoons soy sauce
- 3 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 1 (8.5-oz.) pouch ready-to-serve whole grain brown and wild rice mix
- 3 cups shredded cooked chicken
- 1 cup diced red bell pepper
- 1 cup coarsely chopped watercress
- 1/4 cup minced green onions
- Pepper to taste
Two-Tone Potato Salad
By LaLaCooks
Pickled onions and cucumber relish add a tangy kick to Emilee Gettle's blue-and-gold potato salad
- 1 pound small blue potatoes, scrubbed
- 4 pounds medium Yukon Gold potatoes, scrubbed
- 2 cups mayonnaise, preferably vegan
- Juice of 2 lemons
- 1/2 cup sweet pickle relish
- One 3-ounce jar pickled cocktail onions, drained and thinly sliced
- 2 teaspoons kosher salt
- 2 teaspoons fresh dill
- 3/4 teaspoon freshly ground pepper
- 2 large celery ribs, cut into 1/4-inch dice
- 1/2 cup minced red onion
- 1/2 cup minced chives, plus more for garnish
- Smoked paprika and lemon wedges, for serving
Catfish Po'Boys with Pickle Remoulade
By LaLaCooks
Staff favorite Jay Foster of San Francisco's Farmerbrown's Little Skillet does brisk business in these fried-fish ...
- 1 cup mayonnaise
- 1/4 cup minced celery
- 1 small shallot, minced
- 1 garlic clove, minced
- 2 tablespoons Creole mustard
- 2 tablespoons sweet pickle relish
- 2 tablespoons chopped drained capers
- 2 tablespoons chopped flat-leaf parsley
Red Chile Enchiladas Street-Style
By LaLaCooks
Rick Bayless, Mexico, One Plate At A Time Enchiladas Rojas
- 5 medium (2 1/2 ounces total) dried ancho chiles, stemmed and seeded
- 2 garlic cloves, peeled and roughy chopped
- Salt
- 1/2 cup grated Mexican queso anejo or other dry grating cheese such as Romano or Parmesan
- 1 small white onion, thinly sliced
- 2 cups coarsely shredded cooked chicken, preferably grilled, roasted or rotisserie chicken
- 12 corn tortillas
- 1/3 About 1/3 cup vegetable oil or rich-tasting pork lard
- 4 loosely packed cups sliced (1/4-inch) romaine lettuce
- 1 1/2 tablespoons vinegar (cider vinegar works nicely here)