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Recipes
Asparagus with Morels and Tarragon
By LaLaCooks
Directions Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes
- 1/4 to 1/2 ounce dried morels or porcinis, or a combination of both
- 1/4 cup (1/2 stick) butter
- 1/2 cup chopped shallots
- 1 pound fresh shiitake or white button mushrooms or a combination of both, cleaned, trimmed and sliced
- 1 to 1 1/2 pounds asparagus, trimmed, cut into 1 1/2-inch lengths
- 1/4 cup heavy cream
- 1 teaspoon chopped fresh tarragon or 1 tablespoon chopped fresh chervil
- Salt and freshly ground black pepper
Poached Eggs and Smoked Salmon with Dill Bearnaise
By LaLaCooks
This is a variation on traditional Eggs Benedict
- 2 tablespoons white-wine vinegar
- 2 tablespoons dry white wine
- 5 whole black peppercorns
- 1 shallot, minced
- 3 large egg yolks
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut in pieces
- Salt
- 1 tablespoon finely snipped fresh dill, plus more for garnish
- 8 large eggs
- 8 ounces smoked salmon, thinly sliced
- 4 Crumpets, or English muffins, split in half, toasted
Gorgonzola-Parmesan Twists
By LaLaCooks
Recipes & Menus / Recipes Gorgonzola-Parmesan Twists For step-by-step illustrations of this recipe, see How to Ma...
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
- 4 to 6 thin prosciutto slices
- 1/3 cup crumbled Gorgonzola cheese
- 2 tablespoons grated Parmesan cheese
- 1 1/2 teaspoons chopped fresh thyme
- 1 egg, beaten to blend (for glaze)
Cold Sesame Noodles
By LaLaCooks
This dish is full of ingredients that you can store in your pantry, such as noodles, soy sauce, and tahini (sesame ...
- 1 pound Chinese egg noodles, spaghetti, or linguine
- 1/2 teaspoon toasted sesame oil
- 6 tablespoons sesame paste (tahini) or peanut butter
- 3/4 cup water, plus more if needed
- 1 tablespoon rice vinegar or white vinegar
- 3 tablespoons soy sauce
- 1 1/2 teaspoons sugar
- 2 garlic cloves, minced
- 1 scallion (both white and green parts), thinly sliced
- 1 1/2 inches of fresh ginger, peeled and chopped (1 tablespoon)
- Chinese chili oil (optional)
Thai Chicken Salad with Peanut Dressing
By LaLaCooks
Susan Russo, Cooking Light APRIL 2011
- 6 cups torn romaine lettuce
- 2 cups shredded skinless, boneless rotisserie chicken breast
- 2 cups fresh bean sprouts
- 1 cup shredded carrots
- 3/4 cup sliced celery
- 2/3 cup light coconut milk
- 1 tablespoon brown sugar
- 2 tablespoons creamy peanut butter
- 1 tablespoon fresh lime juice
- 2 tablespoons lower-sodium soy sauce
- 1/8 teaspoon ground red pepper
- 2 tablespoons coarsely chopped unsalted, dry-roasted peanuts
- 4 lime wedges (optional)
COUSCOUS WITH DATES AND PISTACHIOS
By LaLaCooks
Heat butter in medium saucepan over medium-high heat
- 3 tablespoons unsalted butter
- 2 cups couscous
- 1 tablespoon finely grated fresh ginger
- 1/2 teaspoon ground cardamom
- 1/2 cup chopped dates
- 1 1/4 cups water
- 1 cup low-sodium chicken broth
- 1 teaspoon table salt
- 3/4 cup coarsely chopped pistachios , toasted
- 3 tablespoons minced fresh cilantro leaves
- 2 teaspoons lemon juice
- Ground black pepper
Potato and Onion Frittata
By LaLaCooks
Directions In a medium (10-inch) nonstick broilerproof skillet, heat 1 tablespoon oil over medium heat
- 2 tablespoons olive oil
- 1 large onion, halved and thinly sliced
- 1 (8 ounces) baking potato, peeled and thinly sliced
- 1/2 teaspoon dried rosemary, crumbled
- Coarse salt and ground pepper
- 5 large eggs
- 5 large egg whites
- 1/2 cup whole flat-leaf parsley leaves
Delicata Squash Salad with Kale and Cranberry Beans
By LaLaCooks
Delicata squash is tossed with kale, cranberry beans, and a tangy balsamic dressing
- 2 medium delicata squashes (about 2 pounds), halved lengthwise and seeded
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1/2 bunch kale (5 ounces), large stems removed, cut into 1-inch pieces
- 1 large shallot, finely chopped
- 1 garlic clove, minced
- 1 tablespoon red-wine vinegar
- 1 teaspoon coarse salt
- Freshly ground pepper
- 1 can (15 ounces) cranberry or cannellini beans, drained and rinsed
Salt-and-Pepper Squid with Chinese Five-Spice Powder
By LaLaCooks
Wendy Leon gives this classic Chinese squid dish a fun twist by flavoring it with five-spice powder (typically a g...
- 1/2 teaspoon Chinese five-spice powder
- Kosher salt
- Vegetable oil, for frying
- 2 large eggs
- Cornstarch, for dusting
- 1 pound cleaned squid—bodies cut into 1/2-inch rings, tentacles halved
- Freshly ground black pepper
- 1 teaspoon extra-virgin olive oil
- 2 scallions, chopped
- 2 garlic cloves, minced
- 2 tablespoons minced red onion
- 1/2 red jalapeño, seeded and minced
- Lime wedges, for serving
Beef and Snow Peas with Panfried Noodles
By LaLaCooks
Gourmet | November 2009 by Ruth Cousineau If you are looking for something a little different to accompany a stir-f...
- 1 (9-ounces) package fresh Chinese-style noodles (or 8 ounces dried noodles)
- 2 tablespoons oyster sauce
- 1/2 tablespoon soy sauce
- 1/2 teaspoon sugar
- 2 teaspoons cornstarch
- 1/2 cup water
- 5 1/2 tablespoons vegetable oil, divided
- 1/2 pound snow peas, trimmed
- 3 scallions, finely chopped
- 2 tablespoons minced peeled ginger
- 1 pound flank steak, thinly sliced across the grain