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This week's recipes from the L.A. Times Test Kitchen

September 29, 2012|By Noelle Carter
  • Flourless chocolate cakes, one of this week's Test Kitchen recipes, are dense with flavor.
Flourless chocolate cakes, one of this week's Test Kitchen recipes,… (Al Seib / Los Angeles Times )

This week, deputy Food editor Betty Hallock profiles Proof Bakery and its owner and chef, Na Young Ma. An excerpt:

If the heart of a bakery is its oven, then Proof Bakery's is ginormous. Really. It's a gas-powered Dalton with double doors and revolving shelves that can fit 18 sheet trays — or 72 pies — at a time. The oven, about the size of a 10-foot U-Haul truck, is 50 years old, inherited with the space, and its quirks provide the cult Atwater bakery its pulse.

"When someone first showed me how to light it, you had to fill a basin with gas, light a newspaper and throw it in," says owner Na Young Ma. "It was like 'Backdraft.' "

"But I have learned to love it." (She also has since installed a modern igniter.)

This week's recipes include:

When you try one of this week's recipes or any L.A. Times recipe, let us know! Upload a photo to the "Our Recipes, Your Kitchen" gallery to share your take on the recipe and tell us about yourself. Your photo will be posted online on our L.A. Times Food page.

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You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest. Email Noelle at noelle.carter@latimes.com.

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