December 29, 1999 |
DEAR SOS: My husband and I had the pleasure of lunching at the Barnstorm Cafe at the airport in Big Bear City. They had absolutely the best coleslaw we have eaten. It was creamy and had a hint of dill. Do you think you could get them to share the recipe? ANITA L. BANKE Camarillo DEAR ANITA: Barnstorm co-owner Barbara Cunningham said, "I always tell my customers that it's a secret recipe, handed down from my mother in Ohio 1/8true 3/8, but it's so simple I'm embarrassed."
September 9, 1998 |
The Food and Drug Administration said manufacturers of unpasteurized apple juice or apple cider now must warn consumers that such beverages could contain illness-causing microbes. All other unprocessed packaged fruit and vegetable juices must carry a warning by Nov. 5, the FDA said. To make it easier for companies to comply with the mandate, the FDA is allowing manufacturers to display warning signs where juices are sold, though they must include the warning on the package within one year.
February 7, 2001 |
Sometimes the newest trends in cooking aren't necessarily the best. The court bouillon is a French technique so old it has nearly been forgotten, but you can't beat it for adding flavor. A court bouillon is a quickly made stock. If you've had a poached salmon, you're probably familiar with the idea. Taste one fish cooked in water and another poached in a wine-and-herb-enhanced liquid and you'll realize the difference immediately.
October 22, 2008
Total time: 40 minutes Servings: 8 to 10 Note: Adapted from "Cider Hard and Sweet: History, Traditions & Making Your Own" by Ben Watson. 1/2 gallon apple cider 4 to 6 (3-inch) cinnamon sticks 6 cardamom pods, crushed 1 whole nutmeg, cracked open 10 to 12 whole cloves 6 allspice berries (optional) 4 to 6 star anise pods (optional) Zest of 1/2 lemon or 1/2 orange, thinly cut into lengthwise strips Orange slices for garnish 1 1/2 cups rum or brandy (optional)
October 11, 2013 |
The Grand Canyon Railway's annual Pumpkin Patch Train is in full swing again. And for the first time, advance tickets are on sale. After a big turnout on opening weekend, the usual Saturday-Sunday schedules have been expanded to include four weekday dates: Oct. 11, 14, 17 and 18. The train, which runs through October from Williams, Ariz., offers 90-minute trips that let out at a patch where children have 45 minutes to pick the perfect pumpkin....
December 8, 2011
Brandied applesauce Total time: 40 minutes, plus cooling and chilling time Servings: Makes about 5 cups 4 pounds Granny Smith apples, or other cooking apples 3/4 cup dark brown sugar 1/2 cup apple cider 1/3 cup brandy, preferably applejack 2 cinnamon sticks Pinch nutmeg Pinch ground cloves Pinch dried ginger Zest and juice of 1/2 lemon 1. Peel, core and quarter...
September 14, 2005 |
ONCE upon a time, I entered a couple of small-time chili contests. Then, because I am a good-natured patsy, I agreed to judge a couple of contests. I learned to regret this. Take it from me, the heartbreak of losing a chili contest is nothing compared with the heartburn of being a chili judge. (Well, not literal heartburn, though there's enough of that.
January 19, 2012
Apple chipotle chutney Total time: 1 hour Servings: Makes about 1 quart Note: Adapted from Susan Dumeyer and David Sundeen of Windrose Farm. They write, "It is best to use cider apples for this as they have a nice deep flavor and usually have higher sugars that help break the flesh down. I normally keep the skin on to help add pectin for texture. We make our own chipotles at the farm, so this is based on a dried chipotle we sell, not one packed in adobo sauce.
June 12, 2002 |
DEAR SOS: King's Fish House in Calabasas serves a killer barbecue shrimp appetizer. The sauce is terrific for bread-dipping and is usually fought over at the table. Can you persuade them to part with the recipe? PENNY PEYSER Woodland Hills DEAR PENNY: Miss Manners might have something to say about fighting over food at the table. Maybe you should write to her, too. Paul Clotier kindly sent us the recipe. Write to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: cindy.
June 17, 2009 |
Dear SOS: I've recently fallen in love with beet salads of all kinds, but this beet/horseradish antipasti from Pizzeria Mozza takes the cake. This dish on their menu is called marinated beets with horseradish. If you could help me find this recipe, I would be eternally grateful. Lisa Higaki, Rosemead Dear Lisa: Tender roasted beets are tossed with spicy fresh horseradish and lightly dressed with vinegar and Dijon mustard, making a vibrant dish that is assertively flavored and bright with color.