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Recipes
ROASTED SMASHED POTATOES
By LaLaCooks
Serves 4 to 6. Published November 1, 2010
- 2 pounds small Red Bliss potatoes (about 18), scrubbed (see note)
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon chopped fresh thyme leaves
- Kosher salt and ground black pepper
INDIVIDUAL FRESH BERRY GRATINS WITH LEMON ZABAGLIONE
By LaLaCooks
Published July 1, 2009. From Cook's Illustrated
- Berry Mixture
- 3 cups mixed berries (raspberries, blueberries, blackberries, and strawberries; strawberries stemmed and halved lengthwise if small, quartered if large), room temperature (see note)
- 2 teaspoons granulated sugar
- Pinch table salt
- Zabaglione Topping
- 3 large egg yolks
- 3 tablespoons granulated sugar
- 2 tablespoons dry white wine such as Sauvignon Blanc
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest , finely grated
- 2 teaspoons light brown sugar
- 3 tablespoons heavy cream , chilled
Grilled Shrimp with Fiery Lemongrass-Chile Sambal
By LaLaCooks
For sambal : Combine 6 Thai bird chiles (or 2 serrano or jalape�hiles) and next 12 ingredients in processor
- Marinade and shrimp:
- 6 (or more) Thai bird chiles or 2 (or more) serrano or jalapeno chiles (preferably red), seeded, coarsely chopped
- 1 1/2 cups coarsely chopped shallots (about 8 ounces)
- 1/4 cup chopped peeled fresh ginger
- 3 tablespoons chopped lemongrass (from bottom 4 inches of 2 large stalks)
- 6 macadamia nuts
- 4 garlic cloves, coarsely chopped
- 2 teaspoons (packed) golden brown sugar
- 2 teaspoons turmeric
- 1 1/2 teaspoons salt
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 bay leaf, crumbled
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons (or more) vegetable oil
- 1 cup water
- 2 tablespoons fresh lime juice
- 3 tablespoons (or more) vegetable oil
- 3 pounds uncooked unpeeled large shrimp, or 2 1/2 pounds uncooked peeled large shrimp, deveined, tails left intact
Caldo Gallego
By LaLaCooks
Mario Batali - On the Road Again
- ½ pound thickly sliced pancetta or slab bacon, cut into ¼-inch dice
- 1 cup dried white beans, soaked overnight in water to cover
- 1 large onion, cut into ½-inch dice
- 2 baking potatoes, peeled and cut into ½-inch dice
- 2 turnips, peeled and cut into ½-inch dice
- ½ pound Spanish chorizo, casings removed and sliced ¼ inch thick
- 1 pound turnip greens (or other dark leafy green), stemmed and coarsely chopped
Minestrone
By LaLaCooks
From Food Network Kitchens 10
- 1/4 cup extra-virgin olive oil
- 3 tablespoons minced pancetta (about 1 ounce)
- 1 medium Spanish onion, chopped
- 3 medium carrots, chopped
- 2 celery stalks (with leaves), chopped
- 5 cloves garlic, chopped
- 1/2 medium zucchini, chopped
- 1/4 head Savoy cabbage (about 9 ounces), cored and shredded
- 7 drained whole, peeled, canned tomatoes, roughly chopped
- 9 cups chicken broth, homemade or low-sodium canned
- 1/3 cup tubetti or other small pasta, such as orzo, or broken spaghetti
- 1 can cannellini beans (about 16 ounces), with liquid
- 2 tablespoons finely chopped flat-leaf parsley
- 3 tablespoon minced fresh marjoram
- 1/2 cup freshly grated Parmesan, plus more
- Kosher salt and freshly ground black pepper
- Copyright 2001 Television Food Network, G.P. All rights reserved.
Almond Lemon Curd
By LaLaCooks
From Clotilde Dusoulier: Wanting to try something a little different, I made an almond lemon curd this time, using...
- 125 g (1 1/4 cup) ground almonds (a.k.a. almond powder or almond meal)
- 3 really big organic lemons (or 5 smaller ones),scrubbed,at room temperature
- 3 eggs
- 200 g (1 cup) sugar
- 140 g (5 ounces) butter (I use salted), diced, at room temperature
Rice Salad
By LaLaCooks
by Ian Knauer
- 1/2 cup long-grain white rice
- 1 garlic clove, finely chopped
- 2 tablespoons olive oil
- 1/4 teaspoon ground cumin
- 1/2 seedless cucumber
- 1 1/2 tablespoons chopped cilantro
- 1 teaspoon fresh lemon juice
Spiced Lentils with Mushrooms and Greens
By LaLaCooks
Staff Favorite These cooked lentils are good with or without the Swiss chard; if you leave out the chard, you can ...
- 1/2 cup brown or green lentils
- 3 tablespoons extra-virgin olive oil
- 1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick
- Salt
- 1 garlic clove, minced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon turmeric
- 1/2 pound Swiss chard or other tender greens, large stems discarded and leaves coarsely chopped
- 1 tablespoon chopped parsley
Zucchini with Anchovies and Capers Zucchine in Salsa di Acciughe e Capperi
By LaLaCooks
Cookbook: Lidia Cooks from the Heart of Italy Region: Le Marche Zucchini is such an abundant and tasty vegetable, ...
- 2 1/2 pounds small zucchini
- 6 tablespoons extra-virgin olive oil
- 4 plump garlic cloves, crushed and peeled
- 6 anchovy fillets, finely chopped
- 1 teaspoon kosher salt
- 1/4 cup small capers, drained
- A heavy-bottomed 12-inch skillet; Trim the ends of the zucchini, and slice them into 1/4-inch-thick sticks, 2 to 3 inches long.
Eggplant-Lentil Salad
By LaLaCooks
Preheat the oven to 450°
- 1 large eggplant (about 2 pounds)
- 1/4 cup plus 2 tablespoons peanut oil
- 2 teaspoons cumin seeds
- 1/2 teaspoon crushed red pepper
- 4 garlic cloves, minced
- 1 cup French green lentils (about 7 ounces)
- 2 1/2 cups water
- Kosher salt
- 3 tablespoons fresh lemon juice
- 1/4 cup chopped mint
- 1/4 cup chopped flat-leaf parsley
- Freshly ground black pepper
- Warm naan and plain yogurt, for serving