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Recipes
Spinach-and-Cheese Puff
By LaLaCooks
Bake up to 1 day ahead and refrigerate
- Butter, for baking dish
- 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups half-and-half
- 3 large eggs, lightly beaten
- 1 1/2 cups coarsely grated Gruyere cheese (about 6 ounces)
- Coarse salt and ground pepper
- 1/4 teaspoon ground nutmeg
MARTHASTEWART.COM
By LaLaCooks
Directions Preheat oven to 350 degrees
- FOR THE DOUGH: 1/2 cup pecans 1/2 cup (4 ounces) mascarpone cheese 1/4 cup (1/2 stick) unsalted butter, softened 3/4 cup all-purpose flour Pinch of salt
- 1/2 cup pecans
- 1/2 cup (4 ounces) mascarpone cheese
- 1/4 cup (1/2 stick) unsalted butter, softened
- 3/4 cup all-purpose flour
- Pinch of salt
- FOR THE FILLING: 1 large egg 1/4 cup packed light-brown sugar 2 tablespoons pure maple syrup 2 teaspoons pure vanilla extract 1 tablespoon unsalted butter, softened 1/4 teaspoon salt 3/4 cup pecans, toasted and coarsely chopped
- 1 large egg
- 1/4 cup packed light-brown sugar
- 2 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 tablespoon unsalted butter, softened
- 1/4 teaspoon salt
- 3/4 cup pecans, toasted and coarsely chopped
Rolled Stuffed Meat with Tomato Sauce
By LaLaCooks
(Braciole alla Marinara) Sal Marzilli, the chef at Joe Marzilli's Old Canteen in Providence, Rhode Island makes th...
- For the sauce:
- 2 14-oz. cans crushed tomatoes
- 2 cloves garlic, peeled and finely chopped
- 3 tbsp. extra-virgin olive oil
- Salt and freshly ground black pepper
- For the meat:
- 6 sprigs fresh basil
- 4 8-oz. pieces veal or beef top round, pounded to 1/4" thickness
- 1 tsp. garlic powder
- Salt and freshly ground black pepper
- 4 tbsp. toasted pine nuts, finely chopped
- 2 hard-cooked eggs, peeled and finely chopped
- 2 tbsp. raisins
- 4 cloves garlic, peeled and finely chopped
- 4 tbsp. freshly grated parmigiano-reggiano
- 1/4 cup vegetable oil
- Leaves from 2 sprigs parsley, chopped
LEMON BROWN BUTTER
By LaLaCooks
Serve with Pan-Seared Scallops
- 4 tablespoons (1/2 stick) unsalted butter , cut into 4 piece
- 1 small shallot , minced (about 1 1/2 tablespoons)
- 1 tablespoon minced fresh parsley leaves
- 1/2 teaspoon minced fresh thyme leaves
- 2 teaspoons juice from 1 lemon
- Table salt and ground black pepper
Caldo de Camarón Asado (Spicy Grilled Shrimp Stew)
By LaLaCooks
Bayless’s Mexico: One Plate at a Time (Scribner, 2000) by Mexican food authority, Chicago chef-restaurateur and ...
- 1 small white onion, cut in 1/4-inch slices
- 3 garlic cloves, peeled and roughly chopped
- 1 1/2 pounds (9 to 12 medium plum or 3 medium-large round) tomatoes, chopped
- 2 tablespoons extra virgin olive oil, plus additional for brushing or spraying the shrimp and vegetables
- 6 cups chicken broth
- 1 to 2 large sprigs fresh epazote (or a small handful fresh cilantro or parsley)
- 2 pounds (about 48) medium-large shrimp
- 12 (7-inch) bamboo skewers, soaked in water for 20 minutes and drained
- Salt
- 2 About 2 tablespoons pure ground ancho or guajillo chilies
- 3 medium (about 1 1/2 pounds) sweet potatoes (or the purple-skinned Mexican sweet potatoes called camotes morados), peeled and sliced 1/2 inch thickFresh herb sprigs, for garnish (optional)
Turkey Shawarma with Tomato Relish and Tahini Sauce
By LaLaCooks
Arrange turkey cutlets in 15x10x2-inch glass baking dish
- 2 1/2 pounds 1/4-inch-thick turkey cutlets
- 2 onions, cut into 1/4-inch-thick rounds
- 1 tablespoon turmeric
- 2 teaspoons coarse kosher salt
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon ground white pepper
- 1 teaspoon hot paprika or cayenne pepper
- 8 tablespoons (about) extra-virgin olive oil, divided
- 8 whole pita breads
- Tomato Relish
- Tahini Sauce
- 1 cup thinly sliced pickled eggplant* or sour dill pickles
Citrusy Mojito Chicken
By LaLaCooks
The tangy flavors in a mojito inspired these juicy chicken thighs, tossed in fresh grapefruit and lime juice with m...
- 1 red grapefruit
- 1 lime
- 1/4 cup extra-virgin olive oil
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped mint
- Salt and freshly ground pepper
- 1 1/2 pounds skinless, boneless chicken thighs
- 2 tablespoons chopped red onion
Polvorones: Ground Walnut Cookies
By LaLaCooks
Recipe courtesy Marcela Valladolid
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/2 cup ground walnuts
- 1 cup chopped walnuts
- 1/2 cup powdered sugar, plus more for serving
Chicken Chorba with Walnuts
By LaLaCooks
The Good News The chicken in this saffron-and-ginger-scented chorba (the North African name for soup) is an excelle...
- 1/3 cup walnut halves
- 1 tablespoon extra-virgin olive oil
- Eight 3-ounce, skinless bone-in chicken thighs, trimmed of excess fat
- Kosher salt and freshly ground pepper
- 1 onion, halved and thinly sliced
- 2 garlic cloves, finely chopped
- 1 1/2 teaspoons chopped fresh ginger
- 1 cup low-sodium chicken broth
- 1/4 teaspoon ground cumin
- Small pinch of saffron threads
- 1 tablespoon chopped cilantro
Marinara Sauce
By LaLaCooks
Salsa Marinara cookbook: Lidia Cooks from the Heart of Italy The difference between marinara sauce and tomato sauc...
- 1/4 cup extra-virgin olive oil
- 8 garlic cloves, peeled
- 1 35-ounce can peeled Italian plum tomatoes, seeded and lightly crushed, with their liquid
- kosher salt
- peperoncino
- 10 fresh basil leaves, torn into small pieces
- freshly ground black pepper