LaLaCooks' profile page
Recipes
Roast Beef with Caramelized Shallots
By LaLaCooks
The beef and shallots are delicious together, but you can also serve either one by itself
- 5 3/4 pounds boneless rib-eye roast (with fat), tied, if desired
- Coarse salt and ground pepper
- 2 pounds shallots, peeled and halved, if large
- 2 teaspoons light-brown sugar
- 2 teaspoons balsamic vinegar
- 1 cup dry red wine
- 2 tablespoons Dijon mustard
Spicy Grilled Shrimp Skewers
By LaLaCooks
When the weather gets warmer, we like to make this easy grilled appetizer
- 1 1/2 pounds extra-large shrimp, peeled and deveined
- 4 tablespoons unsalted butter, melted
- 1/4 teaspoon cayenne pepper
- Salt
- 1/2 cup hot red pepper jelly (see note)
- 1 teaspoon grated zest and 2 tablespoons juice from 1 lime
Fennel and Celery Salad
By LaLaCooks
From Bittman: Fennel is among my favorite cold-weather staples
- 2 medium fennel bulbs, trimmed, some fronds reserved
- 3 celery ribs, trimmed
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice, more to taste
- Salt to taste
- 1/4 teaspoon black pepper, more to taste
- Freshly shaved Parmesan cheese.
Pork Tenderloin Smothered in Onion and Mustard (Pounded thin and served with buttered noodles)
By LaLaCooks
Grace Parisi was thinking about the typical ingredients in a German beer-hall kitchen—onions, mustard, dill—whe...
- Two 12-ounce pork tenderloins, cut into 2-inch lengths and pounded 1 inch thick
- Salt and freshly ground pepper
- 1 teaspoon all-purpose flour, plus more for dusting
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 large onion, very thinly sliced
- 1 tablespoon grainy mustard
- 1 cup low-sodium chicken broth
- 1 tablespoon chopped fresh dill
- Buttered noodles, for serving
Bloody Mary Oyster Shooters
By LaLaCooks
This recipe calls for a small amount of alcohol, so it's really more of a fun canapé than a beverage
- 10 live oysters in shell
- 1 cup vegetable juice (such as V-8)
- 3 tablespoons vodka
- 1 tablespoon prepared horseradish
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon salt
- 1/2 teaspoon hot sauce (optional)
Pot-au-Feu
By LaLaCooks
Shelley Wiseman 100% would make it again A single pot-au-feu can become several courses
- 4 pound tied bone-in beef chuck roast
- 4 pound (2- to 3-inch) bone-in short ribs
- 2 onions, quartered
- 2 medium carrots, halved lengthwise
- 6 quarts water
- 2 (3-inch) pieces celery
- 6 parsley sprigs
- 6 thyme sprigs
- 2 Turkish bay leaves or 1 California
- 1/4 teaspoon black peppercorns
- 1 whole clove
- 8 small or 4 medium leeks (2 1/2 pounds)
- 1 pound small boiling onions (about 20), left unpeeled
- 8 (2-inch-long) veal marrowbones (optional)
- 8 small carrots (1 pound), peeled and trimmed, leaving 1/2 inch of stems
- 1 pound small turnips, peeled and cut into 1-inch wedges
- Equipment: a 12-quart pot; cheesecloth; kitchen string
- Accompaniments: toasted baguette slices for marrow; coarse salt; Dijon mustard; finely grated fresh or bottled horseradish; cornichons
- Garnish: chopped parsley
Soy-Ginger Vinaigrette
By LaLaCooks
We have very few Asian-inspired foods on our menu, but occasionally one of us will hop on his bicycle and go down t...
- Juice of 1 lemon (3 tablespoons)
- ¼ cup apple-cider vinegar
- 2 tablespoons honey
- 1 -inch piece fresh ginger, peeled and finely grated
- ¼ cup tamari or soy sauce
- 1 ½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- ¾ cup canola or vegetable oil
Pasta Shells with Chicken, Mushrooms, Escarole, and Sun-Dried Tomatoes
By LaLaCooks
See Denis' recipe for Pasta Shells with Chicken for the version he made while Forrest was here 9
- 2 tablespoons extra-virgin olive oil
- 1 cup sliced stemmed fresh shiitake mushrooms (about 2 ounces)
- 2 garlic cloves, minced
- 1/8 teaspoon dried crushed red pepper
- 2 cups canned low-salt chicken broth
- 8 cups coarsely chopped trimmed escarole (about 1 large bunch)
- 2 cups medium pasta shells (about 5 ounces)
- 2 cups 3/4-inch pieces skinless roasted chicken
- 1/4 cup thinly sliced drained oil-packed sun-dried tomatoes
- 1/4 cup grated Parmesan cheese
Chipotle Shrimp Tostadas
By LaLaCooks
Staff Favorite To create this Southwestern-inspired dish, Melissa Rubel Jacobson tosses shrimp with chipotle chile...
- 1 teaspoon vegetable oil, plus more for frying
- 4 corn tortillas
- Kosher salt
- 24 large shelled and deveined shrimp (about 1 pound)
- 1 teaspoon chipotle chile powder
- 4 cups shredded cabbage or coleslaw mix
- 1 medium tomato, seeded and cut into 1/4-inch dice
- 2 scallions, thinly sliced
- 1/4 cup sour cream
- 1 1/2 teaspoons fresh lime juice
- 1 Hass avocado, thinly sliced
- 2 medium radishes, thinly sliced
- 1/4 cup cilantro leaves
- Lime wedges, for serving
STEAMED CHINESE DUMPLINGS (SHU MAI)
By LaLaCooks
Published September 1, 2010
- 2 tablespoons soy sauce
- 1/2 teaspoon unflavored powdered gelatin
- 1 pound boneless country-style pork ribs , cut into 1-inch pieces
- 1/2 pound shrimp , peeled, tails removed and halved lengthwise (see note)
- 1/4 cup water chestnuts , chopped
- 4 dried shiitake mushroom caps (about 3/4 ounce), soaked in hot water 30 minutes, squeezed dry, and cut into 1/4-inch dice
- 2 tablespoons cornstarch
- 2 tablespoons minced fresh cilantro leaves
- 1 tablespoon toasted sesame oil
- 1 tablespoon Chinese rice cooking wine (Shaoxing) or dry sherry
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 2 teaspoons grated ginger
- 1/2 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1 (1 pound) package 5 1/2 inch square egg roll wrappers (see note)
- 1/4 cup carrot , finely grated (optional)