November 18, 2012
This week's Culinary SOS request comes from Lynn Whitehouse in San Diego: "On our anniversary we had dinner at Flavor del Mar in San Diego County. I had an amazing butternut squash soup. I asked our waiter what the spices were. He said the chef did not give out information and recipes. I am wondering whether you can get me the recipe. I have tried various ones and cannot duplicate the flavors. My mouth waters just thinking about the soup. " A perfect fall dish, roasted butternut squash is combined with onion and garlic and finished with rich cream in this soup, a touch of fragrant nutmeg and cinnamon rounding out the flavors. Thanks, Lynn!
November 14, 2012 |
This soup from Times Food editor Russ Parsons tastes so complex your guests will be guessing what's in it. Really, though, it's not much more than squash itself, pureed. The final addition of vinegar is crucial, though, to keep the flavors focused. The recipe is demonstrated in the video at left by Russ Parsons. Creamy butternut squash soup is one of the favorite holiday recipes we've collected in our "Los Angeles Times Holiday Handbook. " The book shares more than 110 seasonal recipes to help you celebrate Thanksgiving, Hanukkah , Christmas and New Year's.
December 8, 2011 |
Most chef cookbooks fall into one of two categories. They're either faithful replications of what is served at their restaurants or they're what chefs imagine people at home might serve their families (they're not really sure because they rarely cook at home since they're, well, at work). Jean-Georges Vongerichten's "Home Cooking With Jean-Georges" is a notable exception. This is a terrific book, full of exactly the kinds of recipes I want from a master chef. There's no special equipment, no exotic ingredients, no long, elaborate preparations.
December 4, 2012 |
The tromboncino squash in Nancy Howell's garden plot doesn't resemble the trombone for which it's named but, rather, a french horn. “This is what happens when you stay away for one day,” she says, laughing, holding up a huge squash that's curled in on itself like a snail. Tromboncino is a highly vigorous variety -- some would say an aggressive squash -- that can take over a plot quickly. For that reason Howell, a member of the Ocean View Farms community garden in Mar Vista, plants it toward the end of summer on the heels of less-demanding summer squash.
November 8, 2001 |
In the right hands, the sweet, hard-skinned squashes of the season are wonderfully versatile. Water Grill: Chef Michael Cimarusti serves oxtail braised with red wine and savoy cabbage on a layer of Tahitian squash--and, as if that weren't enough, he lays rare slices of blue fin tuna on top. (Blue fin tuna with braised oxtail, $36.) Water Grill, 544 S. Grand Ave., Los Angeles; (213) 891-0900.
November 21, 1996
Wild Things Indian corn makes a much more interesting base for seasonal dried flower arrangements than plain water or even marbles. The wild tops of the corn that escape out the top of the vase give the arrangement a rustic look. It's pretty enough to keep through the end of the year. You will need: 4 ears dried Indian corn 1 tall glass vase 1 bunch dried flowers Place corn in vase, with tops protruding. Scrunch tops to mold into desired shapes, trimming where necessary.