April 13, 2013
2 hours. Serves 6 2 cups chicken broth 2 cups water 2 cloves garlic, sliced 1 1/2 to 2 ounces rinds from Parmigiano-Reggiano Herb trimmings Salt 2 dozen asparagus tips 1/2 pound sugar snap peas Goat cheese ravioli or fresh pasta squares 2 tablespoons chopped chives 1 ounce freshly grated Parmigiano-Reggiano 1. In a soup pot, simmer the chicken broth, water, garlic, Parmesan rinds and herb...
December 13, 1990 |
Italian cooks know that one of the best ways to showcase their superb stuffed pastas is to serve them in clear soups. In fact, most restaurant menus in Italy begin with a whole category of dishes called pasta in brodo, or pasta in broth. For some reason, Americans have concentrated on pastas in sauce. Yet pasta in broth deserves to be equally familiar to us. When served in a fine soup, pasta is tasty and usually lower in calories than if tossed with sauce.
February 3, 2011 |
Tonkotsu is the heart of the matter at Ramen Yamadaya, an unassuming little ramen shop in Torrance squeezed between a skate shop and the 405 Freeway. Proper tonkotsu broth is made by simmering pork bones for the better part of the day, and the result is a lush, intensified, liquefied pork. A good tonkotsu broth feels like a crushed velvet smoothie. Yamadaya's tonkotsu broth looks promising: cloudy, dense with porky particulate. A first sip doesn't disappoint, revealing a sensuous version of tonkotsu broth — almost fuzzy, like drinking a pork Snuggie.
April 13, 2013 |
Here in California we love to brag about our abundance of wonderful seasonal ingredients and how that makes good food easy. That's more or less true, but I have to confess that I've also always had a sneaking admiration for those cooks who can whip up something from nothing. Sure, it's wonderful to be able to just pick up a sack of Ojai Pixie mandarins and a box of medjool dates and call it dessert. But you've really got to admire someone who can take a couple of wilted zucchinis, a sprouting onion and some canned tomatoes and turn that into something delicious - the real-life equivalent of the proverbial stone soup.
October 27, 2011 |
Dear SOS: We went to Santa Barbara and had very good lunch at Four Seasons-Biltmore. We wanted to order a vegetarian meal, and there it was on the menu, eggplant osso buco. You usually think of osso buco as meat, but that was eggplant in that shape of osso buco. It was served on a puree, drizzled with olive oil.... Delicious! I haven't been able to stop thinking about it since. Would it be possible to get the recipe? Danielle Pacholczyk Pasadena Dear Danielle: One look, and I would never have guessed this dish was vegetarian.
November 11, 2010 |
Dear SOS, I'd love to learn how they make the avgolemono soup at Taverna Tony in Malibu. It's scrumptious. Thanks for any help you might be able to provide! Megan Huard Woodland Hills Dear Megan: Taverna Tony was happy to share its recipe, which we've adapted below. Get baking: Have a favorite holiday cookie recipe? We want it. Join us for the first L.A. Times holiday cookie bake-off. Avgolemono soup Total time: 45 minutes Servings: 6 to 8 Note: Adapted from Taverna Tony in Malibu 2 1/2 quarts chicken broth, divided 1 small chicken breast 1 cup rice 3 tablespoons plus 1 teaspoon cornstarch 1/4 cup cold water 3 egg yolks Juice of 1 lemon, more to taste Salt 1. In a medium saucepan, bring 3 cups chicken broth to a boil.