LaLaCooks' profile page
Recipes
Salmon Ceviche with Orange, Capers and Roasted Green Chile
By LaLaCooks
By Chef Rick Bayless
- 2/3 cup fresh lime juice
- 2/3 cup fresh orange juice
- 1 medium red onion, chopped into 1/4-inch pieces
- 1 large fresh poblano chile
- 2 large oranges, seedless
- 2 Tbsp capers, drained
- 1/3 cup fresh cilantro, chopped, plus some leaves for garnish
- salt, as needed
- 2 generous cups frisée lettuce (what you'll get from 1 small head)
- French bread, thinly toasted slices or crackers, for serving
Warm Corn Chowder Salad with Bacon and Cider Vinegar
By LaLaCooks
In this riff on corn chowder, the Beekman boys toss corn, potatoes and bacon with cider vinegar
- 4 thick slices of bacon (4 ounces), cut crosswise 1/2 inch thick
- 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice
- 2 red bell peppers, cut into 1/2-inch dice
- 8 ears of corn, kernels removed
- 1 medium red onion, thinly sliced
- 1/4 cup cider vinegar
- 1/4 teaspoon crushed red pepper
- Salt
Rice Pilaf with Vermicelli
By LaLaCooks
If you like, olive oil can be substituted for the butter depending on what you are serving with the pilaf
- 1 1/2 cups basmati rice or long-grain rice
- 3 1/4 cups water
- 1 1/2 teaspoons table salt
- ground black pepper
- 3 tablespoons unsalted butter
- 1 small onion , minced (about 1/2 cup)
- 4 ounces vermicelli , broken into 1-inch pieces (about 1 cup)
- 2 medium cloves garlic , minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- pinch allspice
Rustic Vegetable and Polenta Soup
By LaLaCooks
Recipe courtesy Giada De Laurentiis
- 3 tablespoons extra-virgin olive oil
- 2 medium carrots, peeled and diced into 1/2-inch pieces
- 1 medium onion, chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh thyme
- 3 cloves garlic, peeled and smashed or chopped
- 3 plum tomatoes, diced into 1/2-inch pieces
- 2 medium zucchini, diced into 1/2-inch pieces
- 4 cups low-sodium chicken broth
- 1/3 cup instant polenta, such as Gia Russa
- 3 tablespoons unsalted butter, at room temperature
HOT AND SOUR BOK CHOY
By LaLaCooks
Bok Choy keeps for 4 to 5 days, loosely wrapped in plastic, although the leaves may become a bit limp
- 1 1/2 pounds bok choy , rinsed thoroughly, stems and leaves separated; stems trimmed and cut diagonally into 2-inch pieces, leaves torn into large pieces
- 1 tablespoon vegetable oil or peanut oil
- 4 small whole dried red chiles , cut into 1/4-inch lengths and seeds removed
- 2 tablespoons minced fresh ginger
- 1 1/2 tablespoons rice wine or sake
- Sauce
- 1 1/2 tablespoons soy sauce
- 3/4 teaspoon table salt
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons black Chinese vinegar or Worcestershire sauce
- 1 teaspoon cornstarch
Pimento Cheese and Crackers
By LaLaCooks
Set out this classic Southern cheese spread as an easy starter for any meal
- 12 ounces whipped cream cheese
- 4 ounces cheddar cheese, grated (1 1/2 cups)
- 2 jars (2 ounces each) pimentos, drained
- 1/8 to 1/4 teaspoon Tabasco sauce
- Coarse salt and freshly ground pepper
- Crackers, for serving
Potato Lasagna With Wild Mushrooms And Herb Sauce
By LaLaCooks
From Joachim Splichal, Patina restaurant NOTEI: If these mushrooms are unavailable, any variety can be substituted
- 4 large Idaho potatoes of equal size
- 8 ounces unsalted butter
- 3 ounces shiitake mushrooms (see note)
- 3 ounces oyster mushrooms (see note)
- 3 ounces white mushrooms
- 3 ounces chanterelles (optional)
- 1 large shallot
- 1/2 bunch parsley
- Half a bunch, or 8 ounces, celery, diced
- 2 ounces leek, diced
- 1 ounce shallots, diced
- 1 ounce onions, diced
- 1 ounce butter
- 1 cup dry white wine
- 1 clove garlic
- 1 branch fresh thyme
- Juice of 1/2 lemon
- 8 ounces butter
- 1 ounce diced tomatoes
GREEK-STYLE SHRIMP WITH TOMATOES AND FETA
By LaLaCooks
This recipe works equally well with jumbo (16 to 20 per pound) or extra-large (21 to 25 per pound) shrimp, but the ...
- 1 1/2 pounds shrimp , peeled and deveined, tails left on, if desired (see note)
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons ouzo (see note)
- 5 medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons)
- 1 teaspoon grated zest from 1 lemon
- Table salt and ground black pepper
- 1 small onion , diced medium (about 3/4 cup)
- 1/2 medium red bell pepper , stemmed, seeded, and diced medium (about cup)
- 1/2 medium green bell pepper , stemmed, seeded, and diced medium (about cup)
- 1/2 teaspoon red pepper flakes
- 1 (28-ounce) can diced tomato , drained, 1/3 cup juices reserved (see note)
- 1/4 cup dry white wine
- 2 tablespoons coarsely chopped fresh parsley leaves
- 6 ounces feta cheese , crumbled (about 1 cups) (see note)
- 2 tablespoons chopped fresh dill leaves
Spicy Tomato Sauce
By LaLaCooks
Salsa Arrabbiata Salsa arrabbiata—literally, “angry” sauce—is a tomato-based pasta sauce made in countless...
- 3 cups (one 28-ounce can) canned San Marzano or other Italian plum tomatoes, with juices
- 2 to 3 tablespoons extra virgin olive oil
- 2 medium onions sliced in ¼-inch-thick “half-moons” (about 1½ cups)
- 6 About 6 ounces (1 cup) prosciutto ends (see Note) or thick bacon cut in 1/2-inch strips
- 3 bay leaves
- 8 to 10 whole Tuscan-style peperoncini in vinegar, drained, seeded, and sliced in strips (½ cup), or more to taste
- Hot water from the pasta-cooking pot
- ½ teaspoon salt, or more to taste
- 1 cup grated Parmigiano-Reggiano or Grana Padano
Green Bean Slaw
By LaLaCooks
In this salad, tender haricots verts get tossed with crunchy strips of carrot, red pepper and parsnip
- 1 1/4 pounds haricots verts (thin green beans)
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1/4 cup plus 1 tablespoon cider vinegar
- 2 1/2 tablespoons water
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons honey
- 1/4 teaspoon celery seeds
- 1 medium carrot, cut into fine julienne
- 1 medium parsnip, cut into fine julienne
- 1 red bell pepper, cut into fine julienne
- 1/2 small red onion, thinly sliced
- Worcestershire sauce
- Hot sauce
- Salt and freshly ground black pepper
- 1 hard-cooked egg, chopped, for garnish (optional)