LaLaCooks' profile page
Recipes
Linguine with Clam Sauce
By LaLaCooks
1 Bring a large pot of water to a boil
- * At least 40 littleneck clams, the smaller the better, or at least 3 pounds of cockles
- * ½ cup dry white wine, plus little more if necessary
- * Pinch of cayenne
- * ¼ cup extra virgin olive oil
- 1 * 1 tablespoon minced garlic
- 1 * 1 large or 2 small plum tomatoes, peeled, seeded, and minced (optional)
- 1 * 1 pound long pasta, such as linguine or spaghetti
- * ½ teaspoon minced fresh tarragon, or 1 tablespoon minced fresh basil or chervil
- * ¾ cup roughly chopped parsley
8-Layer Dip
By LaLaCooks
Directions In a medium bowl, combine beans, lime juice, and 2 tablespoons water; season with salt and pepper
- 1 can (16 ounces) refried beans
- 2 teaspoons fresh lime juice
- Coarse salt and ground pepper
- 1/2 cup sour cream
- 1/2 cup grated cheddar (2 ounces)
- 1 can (4.5 ounces) chopped green chiles
- 2 plum tomatoes, seeded and chopped
- 1 avocado, halved, pitted, peeled, and diced small
- 1 cup shredded romaine lettuce
- 2 scallions, chopped
- Tortilla chips, for serving
Italian fries
By LaLaCooks
From "Mad Hungry" by Lucinda Scala Quinn Makes 6 servings My oldest brother Jim has perfected my mom’s specialty...
- • 6 or 7 Idaho potatoes, peeled and sliced into 1⁄3-inch-thick French fry–style strips, soaked in cold salted water
- • 4 tablespoons (1/4 cup) extra-virgin olive oil
- • 1 tablespoon dried Italian herbs or some combo of dried oregano, thyme, marjoram and basil
- • 2 cups freshly grated Romano cheese
- • 1/4 cup fresh parsley leaves, finely chopped
- • 4 tablespoons (1/2 stick) salted butter, cut into 6 cubes
Gratin de Pommes de Terre Provencal
By LaLaCooks
9.2010 - Made this to go with filet mignons that Jerry picked up for us
- 2 cups thinly sliced onions
- 2 tablespoons olive oil
- A small saucepan
- 1 1/2 pounds tomatoes, peeled, seeded and juiced (4 or 5 tomatoes, 2 1/4 cups pulp)
- 1/4 teaspoon salt
- 6 anchovies, packed in oil, drained
- 2 garlic cloves, mashed
- 1/4 teaspoon basil
- 1/4 teaspoon thyme
- 1/8 teaspoon pepper
- 2 tablespoons olive oil (you can use the oil fro the can of anchovies)
- An oiled baking dish, 10 inches diameter, 2 inches deep
- 2 pounds boiling potatoes, sliced 1/8 inch thick (6 to 7 cups)
- 1/4 cup granted Parmigiano Reggiano cheese or Swiss cheese
- 1 teaspoon olive oil
- Aluminum foil, if necessary
Gruyere-and-Parmesan Beignets
By LaLaCooks
This delicious beignet recipe is courtesy of chef April Bloomfield
- 1/2 cup (1 stick) unsalted butter
- 1 cup all-purpose flour
- 1 1/4 cups finely grated Gruyere cheese
- 1 1/2 cups finely grated Parmesan cheese
- 4 large eggs
- Coarse salt
- Vegetable oil, for frying
Serrano Ham and Manchego Croquettas
By LaLaCooks
Recipe courtesy Tyler Florence
- 3 cups mashed potatoes, leftover or freshly made
- 1/4 pound manchego cheese, frozen 1 hour then finely chopped with a food processor (1 cup), plus shaved manchego cheese, for serving
- 6 ounces serrano ham, frozen 1 hour then finely chopped in a food processor (1 cup)
- 2 large eggs
- Kosher salt and freshly ground black pepper
- 2 cups panko bread crumbs
- Vegetable oil, for deep-frying
- Romesco Sauce, for serving
- Chopped chives, for serving
- 1/2 cup slivered almonds
- 1/2 poumd roasted red peppers, drained
- 1 egg yolk
- 2 large garlic cloves, peeled
- 1/2 teaspoon orange zest and 1/4 cup juice, from 1 orange
- Kosher salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 tablespoon sherry vinegar
Tortilla Soup with Pasilla Chile, Fresh Cheese and Avocado
By LaLaCooks
Rick Bayless Mexico - One Plate at a Time Serves 4 as a light main dish or 6 as a first course soup
- 6 corn tortillas, halved
- Canola oil, for frying
- 4 cloves garlic, peeled and left whole
- 1 small white onion, sliced
- 2 pasilla chiles or 1 ancho chile, stemmed, seeded, and chopped
- 1 (15-ounce) can whole tomatoes in juice, drained, or 3/4 pound fresh tomatoes, cored and coarsely chopped
- 6 cups unsalted chicken stock, preferably homemade
- 1 large sprig epazote (a Mexican herb) or cilantro (optional)
- 1/2 teaspoon salt, or to taste
- 6 ounces queso fresco (a Mexican white cheese), farmer cheese, Monterey Jack, or mild cheddar, crumbled or shredded
- 1 large avocado, peeled, pitted, and cut into 1/2-inch dice
- 1 large lime, cut into wedges
Classic Chicken Tetrazzini
By LaLaCooks
1. Preheat oven to 350°. Prepare pasta according to package directions
- 1 1/2 (8-oz.) packages vermicelli
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 1/2 cup dry white wine
- 2 tablespoons chicken bouillon granules
- 1 teaspoon seasoned pepper
- 2 cups freshly grated Parmesan cheese, divided
- 4 cups diced cooked chicken
- 1 (6-oz.) jar sliced mushrooms, drained
- 3/4 cup slivered almonds
SAUTEED PEAS WITH LEEKS AND TARRAGON
By LaLaCooks
Do not thaw the peas before cooking
- 2 teaspoons olive oil
- 1 small leek , white and light green parts cut into 1/4-inch dice (about 1/2 cup)
- 1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
- 1 pound frozen baby peas (3 cups) (see note)
- 1/4 cup heavy cream
- 1/4 teaspoon sugar
- 2 tablespoons minced fresh tarragon
- 1 tablespoon unsalted butter
- 2 teaspoons white wine vinegar
- Table salt and ground black pepper
Creamy Goat Cheese and Asparagus Orecchiette
By LaLaCooks
In a large pot of boiling salted water, cook the orecchiette until just al dente
- 3/4 pound orecchiette
- 1/4 cup extra-virgin olive oil
- 1/2 medium red onion, finely diced
- 3/4 pound medium asparagus spears, cut into 1/2-inch lengths
- 1/2 teaspoon crushed red pepper
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- Salt and freshly ground black pepper
- 2 tablespoons fresh goat cheese
- 1 tablespoon snipped chives
- Freshly grated Parmesan cheese, for serving