LaLaCooks' profile page
Recipes
Grilled Hearts of Romaine with Blue Cheese Vinaigrette and Pickled Onions
By LaLaCooks
by Kate and Mike Higgins
- 1 1/2 cups white wine vinegar
- 1/2 cup sugar
- 1/2 cup water
- 3 Turkish bay leaves
- 1/2 teaspoon dried crushed red pepper
- Coarse kosher salt
- 1 to 1 1/4 pounds red onions, thinly sliced
- 1/4 cup white wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 cup olive oil
- 1/2 cup crumbled blue cheese
- 4 hearts of romaine, each quartered lengthwise Crumbled blue cheese (for garnish)
Strawberry-Shortcake Cookies
By LaLaCooks
These tender cookies are made with cream and studded with sweet strawberries for a portable version of a classic de...
- 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
- 1 teaspoon fresh lemon juice
- 1/2 cup plus 1 tablespoon granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
- 2/3 cup heavy cream
- Sanding sugar, for sprinkling
Summer Fruit Salad
By LaLaCooks
Southern Living JUNE 2011
- 1/2 cup bottled poppy seed dressing
- 2 teaspoons grated fresh ginger
- 2 avocados, thinly sliced
- 4 cups loosely packed arugula
- 2 cups halved seedless green grapes
- 1 mango, julienned
- 1 cup diced fresh strawberries
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
Garlic Roast Chicken with Rosemary and Lemon
By LaLaCooks
Recipe courtesy Rachael Ray
- 2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
- 6 cloves garlic, crushed
- 3 tablespoons fresh rosemary leaves stripped from stems
- 3 tablespoons extra-virgin olive oil, eyeball it
- 1 lemon, zested and juiced
- 1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
- 1/2 cup dry white wine or chicken broth
Smoked Salmon Crisps
By LaLaCooks
Preheat the oven to 400°
- 4 1/2 tablespoons all-purpose flour
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
- 1 chilled large egg white
- 4 tablespoons unsalted butter, at room temperature
- 1 tablespoon black sesame seeds
- 4 ounces sliced smoked salmon, finely chopped
- 1 1/2 teaspoons very finely chopped shallot
- 1 1/2 teaspoons very finely chopped chives, plus a few snipped, for garnish
- 1/4 teaspoon finely grated lemon zest
- Freshly ground white pepper
- 1/2 cup crème fraîche
Rick Bayless's Red Chile Seafood Soup
By LaLaCooks
Rick Bayless
- 2 tablespoon vegetable or olive oil
- 3 dried guajillo chiles (about 3/4 ounce), stemmed, seeded, and torn into large pieces
- 15 ounces diced tomatoes, preferably fire-roasted
- 1 large white onion, cut into 1/4-inch pieces
- 2 cloves garlic, peeled
- 6 cups homemade or store-bought low-sodium chicken, or fish broth
- 4 medium red-skin boiling potatoes, or Yukon Gold potatoes (about 1 pound), cut into 8 pieces
- 2 large sprigs fresh epazote, optional
- Coarse salt
- 1 pound mussels, scrubbed and debearded, or 2 clams, scrubbed
- 1 pound fish fillets, such as halibut, mahi-mahi, or catfish, cut into 1-inch cubes
- 1/2 cup chopped fresh cilantro, for garnish
- 1 lime, cut into 6 wedges, for serving
BASIC COUSCOUS
By LaLaCooks
The Problem Regardless of brand, the boxed couscous that’s ubiquitous stateside offers bland, blown-out pebbles t...
- 2 tablespoons unsalted butter
- 2 cups couscous
- 1 cup water
- 1 cup low-sodium chicken broth
- 1 teaspoon table salt
- Ground black pepper
Eggs with Mushrooms and Spinach
By LaLaCooks
Directions Preheat oven to 400 degrees, with racks in upper and lower thirds
- 4 teaspoons extra-virgin olive oil, plus more for brushing
- 1 box (10 ounces) chopped frozen spinach, thawed and squeezed dry
- 8 ounces cremini mushrooms, coarsely chopped
- 8 large eggs
- Coarse salt and ground pepper
CAESAR SALAD
By LaLaCooks
If you can't find ciabatta, a similar crusty, rustic loaf of bread can be substituted
- Croutons
- 5 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic paste from 1 medium clove (see note)
- 1/2 - 3/4 loaf ciabatta , cut into 3/4-inch cubes (about 5 cups) (see note)
- 1/4 cup water
- 1/4 teaspoon table salt
- 2 tablespoons finely grated Parmesan cheese
- Salad
- 3/4 teaspoon garlic paste from 1 large clove (see note)
- 2 - 3 tablespoons juice from 1 to 2 lemons
- 1/2 teaspoon Worcestershire sauce
- 6 anchovy fillets , patted dry with paper towels, minced fine, and mashed to paste with fork (1 tablespoon) (see note)
- 2 large egg yolks (see note)
- 5 tablespoons canola oil
- 5 teaspoons extra virgin olive oil
- 1 1/2 ounces finely grated Parmesan cheese (about 3/4 cup)
- Ground black pepper
- 2 - 3 romaine hearts , cut crosswise into 3/4-inch-thick slices, rinsed, and dried very well (8 to 9 lightly pressed cups)
Shaved Fennel Salad
By LaLaCooks
Remove fennel tops and reserve green, feathery fronds
- 2 medium fennel bulbs
- 2 Granny Smith apples , halved, cored and thinly sliced
- 1/2 cup thinly shaved Pecorino Romano cheese
- 1/4 cup extra-virgin olive oil , plus additional for serving
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon grated lemon zest
- 1/2 teaspoon coarse salt
- 1/8 teaspoon freshly ground pepper