LaLaCooks' profile page
Recipes
Spaghetti Squash
By LaLaCooks
Directions Bring a large stockpot of water to a boil
- 1 five-pound spaghetti squash
- 2 tablespoons olive oil
- 2 teaspoons unsalted butter
- Coarse salt and freshly ground pepper
- 1/2 cup torn fresh herbs, such as parsley, summer savory, thyme, and chervil
- 1/2 cup shaved Parmesan cheese
- 1 cup fresh ricotta cheese
Creamy Soft Polenta with Meat Ragu
By LaLaCooks
1. To make the ragu: Put the mushrooms in a small bowl and pour the wine over them
- ¾ cup dried porcini mushrooms, roughly chopped
- 1 cup dry white wine
- 2 tablespoons olive oil
- 1 pound bulk hot Italian sausage
- 1 pound pork butt, cut into 1-inch pieces
- 1 pound beef chuck, cut into 1-inch pieces
- Kosher salt and cracked black pepper
- ½ pound Spanish onions, cut into 1-inch dice
- 1½ tablespoons minced garlic
- 2 cups chicken stock
- Two 14-ounce cans Italian plum tomatoes, roughly chopped, juice reserved
- ½ cup roughly chopped fresh basil
- 1 tablespoon dried oregano
- 1 teaspoon freshly ground fennel seed
- 1 bay leaf
- 2 cups chicken stock or water
- 2 cups heavy cream
- 1 cup yellow polenta or cornmeal
- ½ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 2 tablespoons unsalted butter
- Torn fresh basil
- Chopped fresh flat-leaf parsley
Food Storage
By LaLaCooks
Miso - stored in glass or plastic, miso will keep up to a year in the fridge
- miso
Basic Pizza Dough
By LaLaCooks
Mark Bittman Notes Crunchier Pizza Dough: This dough may be a little more difficult to handle but it has superior ...
- 1 teaspoon instant or rapid-rise yeast
- 3 cups (about 14 ounces) all-purpose or bread flour, plus more as needed
- 2 teaspoons coarse kosher or sea salt, plus extra for sprinkling
- 1 to 1 ¼ cups water
- 2 tablespoons plus 1 teaspoon olive oil
Poblano Fish Tacos
By LaLaCooks
Southern Living JUNE 2011
- 1 large poblano pepper
- 1/2 English cucumber, coarsely chopped
- 1 cup grape tomatoes, quartered
- 2 tablespoons chopped red onion
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 3 tablespoons fresh lime juice, divided
- 4 tablespoons olive oil, divided
- 1 tablespoon mango-lime seafood seasoning
- 1 1/2 pounds grouper or other firm white fish fillets
- 12 (6-inch) fajita-size corn tortillas, warmed
- Lime wedges
Japanese-Inspired Quinoa
By LaLaCooks
From Chocolate & Zucchini
- 190 g (1 cup) uncooked quinoa (I like red best, or a mix or red and white)
- 1 small knob fresh ginger
- 2 shallots (or 1 small yellow onion)
- 1 tablespoon sesame oil
- 3 tablespoons sake
- 3 tablespoons soy sauce
- 1 teaspoon unrefined brown cane sugar
- A pinch of ground chili
Braised Cannellini
By LaLaCooks
Pour the beans into a deep bowl and pour in enough cold water to cover them by 4 inches
- ½ pound (about 1¼ cups) dried cannellini or other small white beans, such as Great Northern or baby limas
- 4 sprigs fresh rosemary
- 2 tablespoons extra virgin olive oil
- Salt
Chicken Canzanese
By LaLaCooks
From Season 11: Italian Comfort Classics Why this recipe works: Chicken canzanese is a regional Italian braised di...
- 1 tablespoon olive oil
- 2 ounces prosciutto (1/4 inch thick), cut into 1/4-inch cubes (see note)
- 4 medium garlic cloves , sliced thin lengthwise
- 8 bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess fat and skin
- Ground black pepper
- 2 teaspoons unbleached all-purpose flour
- 2 cups dry white wine
- 1 cup low-sodium chicken broth
- 4 whole cloves
- 1 (4-inch) sprig fresh rosemary , leaves removed and minced fine (about 1/2 teaspoon), stem reserved
- 12 whole fresh sage leaves
- 2 bay leaves
- 1/4-1/2 teaspoon red pepper flakes
- 1 tablespoon juice from 1 lemon
- 2 tablespoons unsalted butter
- Table salt
Green Grape and Almond Gazpacho
By LaLaCooks
1. Slice the cucumbers in half, lengthwise
- 2 English cucumbers, peeled
- 1/2 pound green grapes
- 1 shallot
- 1 cup whole milk yogurt
- 2 cloves garlic, peeled
- 4 ounces almond flour
- 3 tablespoons sherry vinegar
- 1/2 cup extra virgin olive oil
- Optional: Vanilla Oil
- Optional: additional grapes, for garnish
Classic Mexican White Rice Arroz Blanco
By LaLaCooks
Rick Bayless, Mexico - One Plate At A Time
- 2 1/2 cups chicken broth or water
- Salt
- 2 tablespoons vegetable oil or olive oil
- 1 1/2 cups white rice, preferably medium-grain
- 1 small white onion, chopped
- 2 green chiles, diced
- 2 garlic cloves, peeled and finely chopped
- 1 tablespoon fresh lime juice
- About 1/4 cup (loosely packed) roughly chopped cilantro, for garnish
- Fried Plantains (optional)