November 12, 2012 |
This bread pudding, from "The Food52 Cookbook" by Amanda Hesser and Merrill Stubbs and the Food52 community, is a savory combination of prosciutto, mushrooms, goat cheese and Gruyere, with a nice lift from chopped fresh thyme. The texture, rich with eggs and cream, is voluptuous. And the whole thing comes together in minutes, minus the baking, as demonstrated here by Food editor Russ Parsons. Savory bread pudding is one of the favorite holiday recipes we've collected in our "Los Angeles Times Holiday Handbook.
November 1, 2012 |
In case you didn't plan ahead for Dia de los Muertos, or Day of the Dead, and made your own pan de muerto ( this recipe is from Diana Kennedy's "The Art of Mexican Cooking" and you should definitely try it, but including rising times it takes several hours), Mexican bakeries are stocked for the two-day celebration that starts Thursday evening (All Saints' Day) and ends Friday morning (All Souls' Day). Pan de muerto , a traditional part of the festivities that commemorate friends and family who have died, is shaped into a mound and decorated with bone-shaped pieces of dough to symbolize an offering to the dearly departed.
November 1, 2012 |
" Bucato , it means the 'laundry'" in Italian, says chef Evan Funke of the name he's decided to call his coming restaurant and pasta laboratorio in the Helms Bakery complex in Culver City, which, if all goes as planned, will open in mid-December. Funke left his position as chef of Rustic Canyon Wine Bar and Milo & Olive in February to open his own place, partnering with restaurant operator Ed Keebler to take over what was once Beacon....
October 20, 2012 |
Bruschetta doesn't really need a recipe, but it does require the best ingredients you can find. First of all, a crusty loaf of bread with some texture and holes to it. My favorite is the country loaf from the original La Brea Bakery in Los Angeles. Day-old is perfect. After all, this - and many other Tuscan dishes - came about as a way to use up old bread. Then you need some plump fresh garlic cloves and a bottle of either olio nuovo (new oil, a good one is available from Rare Wine Co. in Sonoma starting the first week of December)
September 23, 2012 |
To Americans, "loaf-shaped" connotes something rectangular with definite square corners. That wouldn't occur to people in most of Europe, where nearly all breads are baked free-standing--the long French and Italian loaves, the round rustic breads found from Russia to Spain, fancy braided harvest loaves and so on. Only in the Netherlands and the English-speaking world is bread usually baked in rectangular loaf pans. England and Holland changed to the loaf pan because it was more convenient for bakers and in order to get a higher loaf (because the dough can't spread sideways as it bakes, loaf-pan bread rises higher)
September 1, 2012 |
This week's Culinary SOS request comes from Kate McPike in Rancho Cucamonga: "My friends and I were in New Orleans in March and ate at this wonderful restaurant on St. Charles Avenue. For dessert we shared their sweet potato bread pudding. Any chance you can get that recipe for us? It was yummy!" Unapologetically rich, Zea's dense sweet potato bread pudding has an almost cake-like texture, with a crunchy pecan topping. It's great on its own, but baptized with a thick, sweet rum sauce it's downright inspired.
August 30, 2012 |
A touch of fresh-toasted bread crumbs can literally transform a dish, whether you're sprinkling them over vegetables or gratins, and they even work magic drizzled over desserts. They can elevate a simple pasta dish, too, as Food editor Russ Parsons shows in this amazing (and simple) recipe for spaghetti with arugula and garlic bread crumbs . For more quick-fix dinner ideas, check out our video recipe gallery . Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
August 14, 2012 |
I got back from Seattle dead tired from the flight. I know, I know, it's just 2½ hours, but I was seated in front of a family traveling with at least four screaming kids. (And I was unlucky enough to have been on the same flight with them going out as well!) I was starving. I set down my bags and pulled out the loaf of bread I'd bought at Sitka & Spruce , which my friend Roberta claimed was the best in the city. Must be, because the four of us devoured an entire loaf before dinner at her house.
August 3, 2012 |
There are a number of bread recipes that suggest proofing your dough in a banneton (or brotform) . A banneton is a type of basket, usually wicker, used to help shape the dough and give it structure as it rises. A banneton is a great gadget to have on hand if you bake a lot of bread, but it can be expensive, and might not (yet) be worth the investment if you're new to breads. The solution? Use a basket you have on hand. A colander or strainer will even work in a pinch.