LaLaCooks' profile page
Recipes
Chocolate-Caramel Macadamia Nut Tart
By LaLaCooks
by Abigail Johnson Dodge
- 1 cup all purpose flour
- 1/3 cup powdered sugar
- 3/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1 tablespoon (or more) ice water
- 1/3 cup heavy whipping cream
- 8 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
- 1 1/2 cups unsalted macadamia nuts (about 7 1/2 ounces), toasted , coarsely chopped
- 1 1/4 cups sugar
- 1/3 cup water
- 1/2 cup heavy whipping cream
- 1/4 cup (1/2 stick) unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Vanilla ice cream (optional)
- 9 -inch-diameter tart pan with removable bottom
- Pastry brush
- Small resealable plastic bag
Mushroom Polenta Canapés
By LaLaCooks
Nutty Gruyère cheese complements earthy mushrooms
- Polenta:
- 4 1/2 cups water
- 1 1/2 cups quick-cooking polenta
- 1 teaspoon salt
- Cooking spray
- 1 tablespoon butter, melted
- 1/2 cup (2 ounces) shredded Gruyère cheese
- Topping:
- 1 cup boiling water
- 1/2 ounce dried porcini mushrooms
- 1 tablespoon butter
- 1/3 cup thinly sliced shallots
- 1/8 teaspoon crushed red pepper
- 1 cup sliced shiitake mushroom caps (about 3 1/2 ounces)
- 1 cup sliced cremini mushrooms (about 3 1/2 ounces)
- 1 teaspoon dry vermouth or dry white wine
- 1/2 teaspoon minced fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (1 ounce) shaved Gruyère cheese
Braised Chicken Thighs and Legs with Tomato
By LaLaCooks
Recipe courtesy Alexandra Guarnaschelli
- 4 tablespoons canola oil
- 6 chicken thighs
- 6 chicken legs
- Kosher salt
- 1 teaspoon whole cumin seeds
- 2 teaspoons chili flakes
- 1 large white onion, peeled, halved and thinly sliced
- 1 large ginger knob, peeled and grated
- 6 garlic cloves, peeled and halved lengthwise
- 1 (28-ounce) can whole, peeled tomatoes
- 2 cinnamon sticks
- 4 fresh or dried bay leaves
- Water, as needed
Vegetable Stock
By LaLaCooks
Mark Bittman
- 2 tablespoons extra virgin olive oil
- 2 carrots, sliced
- 1 onion, quartered (don’t bother to peel)
- 1 potato, sliced
- 1 celery stalk, chopped
- 2 or 3 cloves garlic (don’t bother to peel)
- 5 to 10 white mushrooms, halved or sliced
- 10 to 20 parsley stems or stems with leaves
- 2 tablespoons soy sauce
- Salt and freshly ground black pepper
Blue Cheese-Bacon Dip
By LaLaCooks
Cook chopped bacon in a skillet over medium-high heat 10 minutes or until crisp
- 7 bacon slices, chopped
- 2 garlic cloves, minced
- 2 (8-ounce) packages cream cheese, softened
- 1/3 cup half-and-half
- 4 ounces crumbled blue cheese
- 2 tablespoons chopped fresh chives
- 3 tablespoons chopped walnuts, toasted
- Grape clusters
- Flatbread or assorted crackers
Linguine with Garlicky Clams and Peas
By LaLaCooks
Cook pasta according to package directions, omitting salt and fat
- 1 (9-ounce) package fresh linguine
- 2 tablespoons olive oil
- 1 1/2 teaspoons bottled minced garlic
- 3 (6 1/2-ounce) cans chopped clams, undrained
- 1 cup organic vegetable broth (such as Swanson Certified Organic)
- 1/4 cup dry white wine
- 1/4 teaspoon crushed red pepper
- 1 cup frozen green peas
- 1/2 cup (2 ounces) preshredded Parmesan cheese
- 2 tablespoons chopped fresh basil
Pineapple-Jicama Salsa
By LaLaCooks
Recipe by Nick Fauchald The Good News This sweet-and-tart salsa, which is nicely cooling with the fiery pork, is ...
- 2 tablespoons finely chopped red onion
- 1 tablespoon freshly squeezed lime juice
- 1 1/4 pounds peeled pineapple, cut into 1/2-inch dice (3 cups)
- 2 tablespoons fresh pineapple juice, squeezed from the rind
- 5 ounces jicama, peeled and cut into 1/4-inch dice (1 cup)
- 3 tablespoons finely chopped cilantro
- 1 tablespoon light brown sugar
- 1 jalapeño—stemmed, seeded and finely chopped
- 1 scallion, thinly sliced
Chipotle Pork Tacos
By LaLaCooks
Lisa Bell, Cooking Light APRIL 2011 Serve with Radish and Fennel Salad
- 1 (1-pound) pork tenderloin, trimmed
- 1 1/2 teaspoons finely grated lime rind
- 1 tablespoon fresh lime juice
- 2 teaspoons minced fresh oregano
- 1 teaspoon brown sugar
- 2 teaspoons chopped chipotle chile in adobo sauce
- 2 teaspoons bottled minced garlic
- 1/4 teaspoon salt
- Cooking spray
- 1 cup thinly sliced shallots
- 2 teaspoons olive oil
- 8 (6-inch) corn tortillas
- 1/4 cup reduced-fat sour cream
- Chopped cilantro (optional)
PASTA ALLA NORMA
By LaLaCooks
We call for both regular and extra-virgin olive oil in this recipe
- 1 large eggplant (1 1/4 to 1 1/2 pounds), cut into 1/2-inch cubes
- Kosher salt (see note)
- 3 tablespoons olive oil (see note)
- 4 medium garlic cloves , mined or pressed through garlic press (about 4 teaspoons)
- 2 anchovy fillets , minced (about 1 generous teaspoon)
- 1/4-1/2 teaspoon red pepper flakes
- 1 (28-ounce) can crushed tomatoes (see note)
- 1 pound ziti , rigatoni, or penne
- 6 tablespoons chopped fresh basil
- 1 tablespoon extra-virgin olive oil
- 3 ounces ricotta salata , shredded (about 1 cup) (see note)
Braised Collard Greens
By LaLaCooks
Cooking on the set of "The Help" Mary Hoover braises these collards until they're supertender and silky, but she c...
- 1/4 cup vegetable oil
- 1 1/2 tablespoons table salt
- 1 tablespoon sugar
- 5 pounds collard greens, thick stems and inner ribs discarded, greens cleaned
- Vinegar, for drizzling