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March 27, 1994 | MICHAEL KRIKORIAN
Four years ago, three employees of the now-defunct Bistango on La Cienega Boulevard plotted to change Angelenos' perception of Latin American food. Tired of patrons thinking that Latin food amounted to a plate of beans and rice with some meat, Kevin Cooke, Jose Chavez and Ismael Saenz's decided to present the foods of Mexico, Central and South America in a French style, with elegant presentations and an array of sauces.
May 5, 2012
  Total time: 50 minutes, plus cooling time Servings: 8 Note: If you'd like to add any flavorings to your scones, it's best to add the flavorings after cutting in the butter and before stirring in the liquid. 3 cups (12¾ ounces) flour 4 teaspoons baking powder 3/4 teaspoon salt 1/4 cup sugar 1/2 cup (1 stick) cold butter, cut into ½-inch pieces 1 cup cold buttermilk, milk or cream 2 tablespoons heavy cream 2 teaspoons turbinado or coarse decorating sugar 1. Heat the oven to 375 degrees.
August 12, 2009 | Paula Woods
They say that life is a journey and not a destination. That sentiment must surely include cooking, where the twists and turns of one memorable culinary adventure brought my husband and I right back home. Many years ago, we hosted a book party for an out-of-town writer and decided to take her to dinner afterward. Our choice was the now-defunct Georgia restaurant, one of those neo-soul palaces on Melrose where celebrities were investors -- and whose major return on investment appeared to be first dibs on the best tables in the house.
August 12, 2009
Total time: 30 minutes Servings: 8 biscuits. Note: Adapted from Gourmet magazine, June 1993 2 cups flour, plus extra for kneading 2 teaspoons double-acting baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup cold vegetable shortening 3/4 cup buttermilk Milk for brushing the biscuits 1. Heat the oven to 425 degrees. Into a large bowl, sift together the flour, baking powder, baking soda and salt, and blend in the cold shortening until the mixture resembles meal.
Buttermilk is understated--a quiet, old-fashioned ingredient that brings its own small delight to summer dishes. Yet a bit of buttermilk imparts a tangy and refreshing edge to cakes, salad dressings, even ice cream. The secret is its sour taste, which adds a little acidity but also a homeyness. Originally, buttermilk was the leftover milk after churning butter from whole cream.
August 19, 1993 | ROSE DOSTI
DEAR SOS: I'd love to duplicate the Indonesian gado gado salad with peanut sauce for a Hollywood Bowl picnic. Can you help? --GLORIA DEAR GLORIA: It's a spectacular salad to serve on an oversized platter for any event under the sun or stars. You'll find most of the specialty ingredients at Asian or Dutch food stores. If not, create a modified version of the salad using available ingredients.
September 27, 1987 | JUDITH MORGAN, Morgan, of La Jolla, is a nationally known magazine and newspaper writer
I remember how secure I felt, there in the High Sierra. I remember how comforting it was to have him to lean on in that wild and craggy land. I remember the rush of the sundown breeze that shook the hemlocks beside our trail and rippled his coarse golden hair. Most of all, I remember his eyes--deep pools of amber that mirrored affection, humor and a certain stubborn streak. We met near Tuolomne Meadows. The attraction was strong. We traveled together six days.
DEAR SOS: I have been searching for a buttermilk pie to serve for my holiday meal but I can't seem to locate one. Can you help? --KAREN DEAR KAREN: It so happens that a colleague, Virginia Depew, shared her pie recipe after I tasted it at a Press Club luncheon. Depew reported that her cousin found the handwritten recipe among the personal effects of her grandmother, who died at the age of 85 in 1938.
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