January 22, 2013 |
You don't have to be an adherent of raw food (nothing heated to more than 115 degrees) to appreciate some dishes in the raw. A story about the new raw food restaurant M.A.K.E. and its culinary academy uncovers a cuisine that's coming in from the fringe. (Who doesn't love zucchini "noodle" lasagna, anyway?) "I think now a lot of people who are not strict about raw food are incorporating it into their diets," says M.A.K.E. owner Matthew Kenney. Much of the cuisine at M.A.K.E.
January 20, 2013 |
This week's Culinary SOS request comes from Annette Farmer in Mar Vista: "I understand that the previous incarnation of the cafe at Nordstrom in the Westside Pavilion is now closed. They used to have a chicken salad that included chicken breast, green apple slices, baby greens or spring mix greens and some sort of cheese (possibly goat milk but not feta) and a very light dressing. Any chance you can get your hands on that recipe?" Both tart fresh apple slices and dried apple chips flavor this salad, also tossed with sliced onion, lightly spiced candied almonds, julienned strips of chicken and creamy goat cheese.
December 26, 2012 |
In the last year, Prudential Financial Inc. has plowed money into lemons and avocados in Ventura County, almonds and mandarins in the Central Valley and strawberries in Santa Cruz County. The insurance giant is just one of many players, including highly specialized investors and large pension funds, that have snapped up California farmland recently. The buying spree has helped push farm and ranch land values to record highs, raising questions about how long the boom might last and what effect it might have on the state's important agricultural sector.
December 15, 2012
My 98-year-old mother was a wonderful baker, and this was one of her specialties. - Laurel Gillis, Burbank PHOTOS: Holiday Cookie Bake-off winning cookies and bakers Almond sweeties Total time: 45 minutes Servings: 12 to 18 Note: Adapted from Laurel Gillis. 1 cup (2 sticks) butter, softened 1 cup plus 1 tablespoon sugar, divided 1 egg, separated 1 teaspoon almond extract 2 cups (8.5 ounces)
December 11, 2012 |
A mixture of ground nuts -- such as hazelnut and almonds -- sugar and liquid (egg whites and perhaps a liqueur), nut pastes are frequently added to baked cakes, tarts and pastries for added richness and flavor. Although prepared almond and hazelnut pastes (and marzipan, a sweetened almond paste) can be found at many gourmet markets and specialty stores, they can easily be made at home. Continue reading below for recipes for homemade pastes, including the hazelnut paste we used when adapting Valerie Confections' hazelnut-orange tea cakes , pictured at left, for our Culinary SOS column (they take a little time, but these amazing little cakes are well worth the effort!
December 2, 2012 |
Kristen Johnson of Santa Monica was one of the 10 winners of last year's Los Angeles Times Holiday Cookie Bake-Off with almond candy cane cookies: "My mother, Wendy Johnson , had me brainwashed as a child. Chocolate cake with almond frosting for my birthday? Yes! Sugar cookies with almond flavoring? Delicious. It wasn't until I was in college and I made my roommate the homemade chocolate cake with almond frosting that I quickly learned my mom totally messed me up. Apparently using almond in lieu of vanilla flavoring in everything is not normal.
October 5, 2012 |
WASCO, Calif. - California's almond harvest, which takes place from August through October, is a dusty, noisy affair, vast in scale and fascinating in its blend of agricultural and industrial processes. Sixty years ago California grew 100,000 acres of almonds, 85% of them in the northern Central Valley, from Madera to Butte counties. Mechanization, increased irrigation in the southern San Joaquin Valley (at least until recent water cutbacks) and booming exports have boosted production, and California now raises some 760,000 acres of almonds, its third largest farm commodity, after dairy and grapes.
September 22, 2012
Total time: 1 hour, 10 minutes, plus overnight soaking time for the almonds Servings: 6 to 8 Note: Adapted from "Made in Spain" by José Andrés and Richard Wolffe. 1 1/2 pounds blanched almonds 6 cups flat mineral or filtered water 2 cloves garlic 3/4 cup aged sherry vinegar, plus 1 tablespoon 2 1/2 cups Spanish extra virgin olive oil, plus 2 tablespoons 4 fresh black figs, quartered 1/4 cup roughly chopped Spanish Marcona almonds 1 tablespoon chopped chives 1. The night before, put the blanched almonds into a bowl, cover with the mineral water and soak overnight.