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Galen Doi, executive chef at the Wine Cask restaurant in Santa Barbara, needed to figure out a way to use some fancy leftovers--the trimmings from filet mignon steaks cut to order for the dinner menu. His solution: enchiladas. Doi rolls the tender cubes of meat inside flour tortillas and splashes on tomatillo salsa. He decorates the enchiladas with avocado and sauteed peppers.
January 21, 1998 | RUSS PARSONS
Contrary to the advice in many recipes, you do not need to soak dried beans overnight before cooking them. It does nothing to improve their digestibility, and the reduction in unaccompanied cooking time is of marginal value. That's especially true when you compare the taste. Cooking beans without soaking them results in deeper flavor and a thick, beany broth.
March 8, 2006
WHAT a sheer delight, Russ Parsons' article on beans, lamb, cowboys and his own past ["Beans Again? Gussy 'Em Up!" March 1]. Thank you. The article was well received and is being shared with very special foodie friends way beyond L.A. CLAUDIA SHAMBAUGH Irvine
January 10, 1985 | BARBARA HANSEN, Times Staff Writer
It was too good to be true, and too good to last. As 1984 came to an end, so did the business person's lunch at El Meson, a Mexican restaurant across from the May Co. in downtown Los Angeles. For a few months, lucky customers were able to get a complete, very good meal for $2.75. First came crisp, freshly made tortilla chips topped with a tomato, onion and cilantro salsa.
January 5, 2010 | By Nathan Olivarez-Giles
The coffee beans roasted, ground, packaged and shipped out of the F. GaviƱa & Sons Inc. factory in Vernon are as diverse as the ethnic communities that blanket Southern California. Coffee beans from Ethiopia are ground to make a rich, almost wine-flavored brew. Beans from Guatemala are brewed into a reddish drink that balances acidity and heavy body. There are iced coffees, popular with Asian communities; Turkish-style powdered coffees, a favorite among Middle Easterners; and espressos, long a hit with Latinos and Italians.
November 29, 2012 | By Tiffany HsuLos Angeles Times
Some coffee aficionados have a difficult decision to make: Spend $7 on a full lunch or on a single cup of Starbucks coffee? The brew in question: the Seattle giant's new Costa Rica Finca Palmilera, its most expensive offering ever and also one of its rarest. The coffee is part of the company's Reserve line and costs $7 for a grande - a 16-ounce cup. An 8-ounce package of beans costs $40. The uber-premium beans and brew are available only in 46 Starbucks stores in Portland and Seattle, a licensed store in Idaho and Starbucks' Roy Street Coffee & Tea offshoot in Washington.
October 25, 2013
Total time: About 2 hours Servings: 8 to 10 Note: This is adapted from a recipe by Alexandra Panousis. 5 medium artichokes Juice of 2 lemons 2 onions, cut into 1/2 -inch lengthwise slices 4 cloves garlic, crushed 1/2 cup olive oil 5 plum tomatoes, peeled, seeded and chopped Salt 1 pound green beans, ends trimmed 1 cup water 1 green bell pepper, diced 2 Japanese eggplants, cut in 1/2 -inch...
February 18, 2013 | By S. Irene Virbila
Cloudy day, just a little damp. Of course, I had to make pasta fagioli for lunch. This time, I opted not to puree the beans, so I had a wonderful broth studded with pancetta, fat brown beans, and bits of carrot, celery and tomato. For the pasta, I used some Rustichella d'Abruzzo dried fettucine I had in the pantry, broken into short lengths. Garnished with freshly ground black pepper, a swirl of Tuscan olive oil and a sparse grating of Parmigiano, a bowl of pasta fagioli makes a wonderful lunch with a glass of Barbera.
December 20, 1994
The letter from Terry Morhous (Nov. 30) brought back memories. When I was growing up during the Depression there was a need for food in the schools. The good women of the town made big pots of nourishing food every day. We had beans, stew, beans, soup and beans. The "big boys" from the sixth grade carried the pots to each class for the teacher to ladle into our cups (brought from home). I was lucky--I could afford to pay 5 cents for my full cup. Today there would be food inspectors, disability claims and child labor laws discussed.
February 3, 1996 | YOLANDA NAVA / The Eastside Sun, Yolanda Nava is a regular columnist for the Eastside Sun, a weekly English-and-Spanish newspaper published Thursdays in Los Angeles
The last six weeks of my mother's life became an opportunity for me to seek wisdom, to give thanks for all she had given me and to rectify old hurts between us. I was adamant about not leaving any unfinished business between us. 1 wanted to end our time together on good terms. Why else was I given a warning about mom's limited time on this planet just days before her terminal diagnosis? The warning had come in the middle of the night while I was in a twilight dream state.
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