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Recipes
Austrian-Style Potato Salad
By LaLaCooks
The finished salad should be creamy and loose, with chunks of potato that keep their shape but are very tender
- 2 pounds Yukon Gold potatoes (about 4 large), peeled, quartered lengthwise, and cut into 1/2-inch-thick slices
- 1 cup low-sodium chicken broth
- 1 cup water
- Table salt
- 1 tablespoon sugar
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup vegetable oil
- 1 small red onion , chopped fine (about 3/4 cup)
- 6 cornichons , minced (about 2 tablespoons) (see note)
- 2 tablespoons minced fresh chives
- Ground black pepper
Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt
By LaLaCooks
by Sarah Dickerman 100% would make it again My family loved this
- 3 1/2 tablespoons fresh lemon juice
- 1 tablespoon Baharat Seasoning
- 1 large garlic clove, pressed
- 1/2 cup plain whole-milk Greek-style yogurt
- 1/4 cup tahini (sesame seed paste)
- 1 1/4 cups pomegranate seeds
- 2/3 cup shelled unsalted natural pistachios, coarsely chopped
- 1/3 cup coarsely chopped fresh Italian parsley
- 2 1/2 tablespoons olive oil
- 2 1/2 teaspoons fresh lemon juice
- 1/2 cup coarsely grated onion
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 teaspoons Baharat Seasoning
- 4 3 boneless chicken breast halves, each halved lengthwise, then cut crosswise into 3 pieces
- Warm pita breads
- 4 10- to 12-inch-long to 12-inch-long metal skewers
Summer Vegetable Stew with Wheat Berries
By LaLaCooks
Mark Bittman A stew of wheat berries may bring to mind anything but summer, but a pot of bright, crisp summer veg...
- 3 tablespoons extra virgin olive oil, plus oil for drizzling
- 1 medium leek, including a little green, thinly sliced
- Salt and freshly ground black pepper
- ¼ pound green or wax beans, sliced into 1-inch pieces (1 scant cup)
- 1 small zucchini, pattypan, or summer squash, thinly sliced
- ½ cup white wine, vegetable stock , or water
- 2 cups cooked wheat berries
- 2 medium ripe tomatoes, cored and cut into wedges
- ½ cup chopped fresh basil or parsley leaves
Pappardelle with Duck Ragù
By LaLaCooks
Paul Grieco of Terroir in Manhattan is one of the few sommeliers to serve wines from Sicily's Frank Cornelissen, wh...
- 4 store-bought duck confit legs
- 1/4 cup extra-virgin olive oil
- 1/2 cup minced onion
- 1/4 cup minced carrot
- 1/4 cup minced celery
- Salt and freshly ground black pepper
- 12 Niçoise olives, pitted and halved
- 1/2 tablespoon rosemary leaves
- 1 garlic clove, minced
- 1/2 cup dry red wine
- 2 cups chicken stock
- 6 tablespoons unsalted butter
- 1/2 pound pappardelle
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
Pan Bagnat
By LaLaCooks
Notes: *You don't want there to be too much bread, so a high round loaf is not ideal, the flat of focaccia works be...
- For the vinaigrette:
- 1 small shallot, minced
- 1 Tbs red wine vinegar
- 3 Tbs extra-virgin olive oil
- Salt and freshly ground pepper
- Remaining ingredients:
- 1 round of Focaccia or other circular flat loaf*
- Extra-virgin olive oil
- 6 About 6 leaves red-leaf lettuce, washed and dried
- 8 oz Brie cheese, in 1/4" thick flat slices
- 3/4 c black oil-cured olives, pitted and roughly chopped
- 1 large fresh tomato, cored, thinly sliced
- 2-oz can anchovies in olive oil**
- Special equipment:
- Plastic wrap; 2 cookie sheets or trays; a heavy pan or other weighty items for pressing the sandwich
Braised Cabbage
By LaLaCooks
1. In a medium skillet or Dutch oven over high heat, add oil
- 2 tablespoons extra virgin olive oil
- 1 head savoy cabbage, chopped into medium-sized pieces
- pinch kosher salt
- 2 cups chicken stock
Perfectly Simple Sopes (Masa Boats)
By LaLaCooks
Rick Bayless - Mexico, One Plate at a Time The best sopes, like the best gorditas, combine the texture of crusty a...
- 1 pound (2 cups) fresh smooth-ground corn masa for tortillas
- 2 tablespoons warm water
- Salt
- 1/2 About 1/2 cup chopped white onion
- Vegetable oil for the griddle
- 3 tablespoons asiento (the dark, very roasty tasting, crackling filled lard from the bottom of the barrel) OR 1 1/2 tablespoons EACH vegetable oil and bacon drippings
- 3/4 About 3/4 cup salsa (see Roasted Tomato-Green Chile Salsa)
- 1/3 About 1/3 cup grated Mexican queso anejo or other dry grating cheese, such as Romano or Parmesan
- 1/4 About 1/4 cup chopped fresh cilantro
Quick and Easy Black-Eyed Pea Salad
By LaLaCooks
To prepare dressing, combine first 5 ingredients in a small bowl, stirring with a whisk until well blended
- Dressing:
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon sugar
- Salad:
- 1 cup quartered cherry tomatoes
- 1 cup diagonally cut green onions
- 1/2 cup finally chopped parsley
- 1/2 teaspoon chopped freh mint
- 1 (15.8 ounce) can Bush's Best Black-Eyed Peas, rinsed and
- drained
- 2 cloves garlic, minced
Balsamic-Garlic Chicken Breasts
By LaLaCooks
1. Sprinkle chicken breasts with salt and pepper
- 4 (6-oz.) skinned and boned chicken breasts
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1/2 cup chicken broth
- 1/4 cup balsamic vinegar
- 1 tablespoon fresh lemon juice
- 3 garlic cloves, chopped
- 1 1/2 teaspoons honey
Rabbit with Onions
By LaLaCooks
Coniglio con le Cipolle cookbook: Lidia Cooks from the Heart of Italy region: Le Marche Every region in Italy coo...
- 3 ounces pancetta, thickly sliced, or prosciutto ends
- 4 plump garlic cloves, peeled
- 2 tablespoons loosely packed fresh sage leaves, (6 to 8 large leaves)
- 6 tablespoons extra-virgin olive oil
- 6 bone-in rabbit legs or a whole rabbit, about 3 1/2 pounds, cut into serving pieces
- 1 teaspoon kosher salt
- 2 tablespoons all-purpose flour
- 1/2 cup white wine
- 1 tablespoon red-wine vinegar
- 1/2 cup chicken broth, or water
- 1 pound cipolline onions, peeled
- 2 tablespoons small capers, drained
- You will need a food processor; a deep skillet or sauté pan, 12-inch diameter, with a cover.