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Butter

FOOD
July 16, 2013
Total time: 1 hour, 10 minutes Servings: 8 to 10 1/4 cup ( 1/2 stick) plus 3 tablespoons butter, divided 1 vanilla bean, cut in half lengthwise 1/3 cup milk 1/2 cup brown sugar 6 to 8 ripe plums or 6 nectarines or peaches 1/2 cup sugar 1 egg 1 1/4 cups cake flour 1/4 teaspoon salt 1 1/2 teaspoons baking powder 1. Heat the oven to 350 degrees. 2. Cut one-fourth cup butter into pieces and add it to a small saucepan or skillet. Heat over medium heat until the butter browns but does not burn.
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BUSINESS
July 11, 2013 | By Chris O'Brien
SAN FRANCISCO - Considering that Steve Ballmer has been chief executive of Microsoft Corp. for more than a decade, it might sound strange to say this, but the company may finally be his. Whether that's for better or for worse remains to be seen. But in announcing a sweeping reorganization Thursday, Ballmer sought to distance Microsoft from its historic identity as the company that Bill Gates created. He emphasized that although the Windows operating system continues to be its bread-and-butter business, it's no longer how the Redmond, Wash., company wants to define itself.
ENTERTAINMENT
June 13, 2013 | By Rene Lynch
Did someone at Fox mix up the nights? Did someone sub in "Hell's Kitchen" for an episode of "MasterChef"? It was hard to tell the difference at times as four challenges rolled out in rapid-fire succession. A steak challenge! An eggs Benedict challenge! A poached lobster challenge! And a burger challenge at chef Gordon Ramsay BurGr in Las Vegas that put four of the competitors through a hell that only the competitors over on "Hell's Kitchen" could truly appreciate. PHOTOS: 'The Big Bang Theory' cast at Griffith Observatory When the smoke cleared, Kathy Prieto was sent home to the Bronx, but not without a Kleenex-worthy pep talk from the judges -- and what sounded like a possible job-offer-tryout-kitchen-tutorial from chef Ramsay.)
FOOD
June 12, 2013
Note: New York chef Larry Forgione says that when James Beard first tasted Forgione's strawberry shortcake, the food guru pronounced: "There can be no dessert better, only fancier. " After tasting Forgione's shortcake for ourselves, we had to agree. Most of us said we'd never tasted a better shortcake. The secret: hard-boiled egg yolk mixed into the dough. The recipe comes from Forgione's cookbook "An American Place" (William Morrow: 1996, $30), which was chosen as one of our favorite cookbooks of 1996.
ENTERTAINMENT
June 11, 2013 | By Gerrick D. Kennedy, Los Angeles Times
On India.Arie's new song, "Cocoa Butter," she sweetly sings of a love that nourishes past scars. It's a signature Arie track with a positive message wrapped in a tender groove that made news of a backlash over the single - her first in more than four years - disturbing. The controversy? The single's artwork. On it the 37-year-old poses with her tresses in a towering head wrap, legs peeking from a short dress, and her skin, possibly glistening from the song's titular product, glowing.
FOOD
June 5, 2013
  Total time: 30 minutes, plus 2 hours standing and 8 hours chilling Servings: 18 dinner rolls 2 ( 1/4-ounce) envelopes active dry yeast 1/4 cup warm water (110 to 115 degrees) 2 eggs, at room temperature 1 cup canned pumpkin puree 1/2 cup (1 stick) unsalted butter, at room temperature 1/2 cup sugar 2 teaspoons coarse salt 1 tablespoon minced fresh thyme (or 1 teaspoon dried) 1/4 teaspoon cayenne pepper 3 cups flour, plus up to 1 cup more Olive oil, for greasing bowl 2 tablespoons melted butter 1. Sprinkle the yeast over the water in a large mixing bowl and stir to dissolve.
BUSINESS
May 22, 2013 | By Salvador Rodriguez
If you were among the group of people who said a GIF, the popular animated images file, is pronounced like the word "Jif," then give yourself a pat on the back -- you were right. The creator of the image file format, Steve Wilhite, settled the long-running debate Tuesday, telling the New York Times he gets frustrated by those who pronounce the name of the file like the word "gift. " “The Oxford English Dictionary accepts both pronunciations,” Wilhite told the New York Times.
FOOD
May 13, 2013
Even though so many of our traditional farmers market signals of spring have been converted to year-round production, there's one that has resisted all attempts -- the pea. Called English peas to differentiate them from snow peas or sugar snap peas, they are around only in the cool part of the spring. When the weather turns warm, they wilt away to nothing. Here's my favorite way to eat them, learned from my old friend, cookbook writer Sylvia Thompson: Simmer the peas in their pods in a skillet with about 1 inch of water and a nice chunk of butter.
FOOD
May 4, 2013
Glazing vegetables is so simple it doesn't really require a recipe. But here are some ideas for flavor combinations that you can explore. Remember, this technique is incredibly flexible, so these are just a few of the many possibilities. Artichokes: Glaze with olive oil and garlic; finish with lemon juice, parsley and pine nuts. Carrots: Glaze with butter, serrano chile and shallots; finish with orange juice and mint. Celery root: Glaze with butter and shallots; finish with lemon juice and celery leaves.
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