June 23, 2011
Carrot cake Total time: 2 hours, plus cooling and chilling times Servings: 9 to 12 Note: Adapted from a recipe by pastry chef Kimberly Valdez of SW Steakhouse at Wynn in Las Vegas. This recipe requires the use of a scale. Glucose can generally be found at baking and cooking supply stores. Carrot cake Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print.
July 9, 1989 |
For Sashi Kuchiki, the Olympic dream began in a dim, long-forgotten ice rink in Japan, a rink illuminated by a single light. Three decades later, Kuchiki is still pursuing that dream on ice, sometimes seven days a week, on well-lit, well-kept rinks all over Southern California. Not longer himself, though. At 51, his Olympic hopes are long gone. Now he skates for his daughters, Tamara, 14, and Natasha, 12. Both of the Canoga Park girls are rising stars in the skating universe.
February 9, 1995 |
In Europe, glazed carrots are among the best-loved vegetable accompaniments. In classic versions, this bright-colored comfort food is made with a generous pat of butter and a spoonful of sugar. The carrots become coated with a glaze that resembles a thin, buttery syrup. One big advantage of this dish is that even if the carrots are not at their peak, their flavor is enhanced and they seem as sweet as fresh-from-the-field carrots. There are plenty of ways to vary glazed carrots.
August 9, 1990
Easy Scalloped Carrots are prepared by microwave oven in just minutes. This dish makes an excellent accompaniment to roast or grilled meats. EASY SCALLOPED CARROTS 1 cup diagonally thin-sliced carrots 1/2 cup thinly sliced celery 1/4 cup thinly onion, optional 1 tablespoon butter 1 tablespoon water 1/2 teaspoon sugar salt, pepper 1 tablespoon flour 2/3 half and half 1/4 shredded Cheddar cheese Combine carrots, celery, onion, butter, water and sugar in 1-quart microwave-safe casserole with cover.
January 10, 2001 |
DEAR SOS: Cedars-Sinai Hospital Cafeteria makes a carrot-ginger soup that is out of this world. Can you get the chef to part with his recipe? JULIE BANZALI Valley Glen DEAR JULIE: Chef Alfredo Enriquez of Sodexho Marriott Services at the hospital sent this recipe using pickled ginger and orange juice, among other flavorings. No wonder it's good.
December 9, 1993 |
I'll take my vegetables cooked, thank you. That may not seem a radical sentiment, but of the many odd phases the cooking world has gone through in the last 20 years or so, the one I have the hardest time understanding is the determined effort by so many cooks to serve vegetables nearly raw. Since when did crispness become, in and of itself, a desirable attribute? It's fine for potato chips and pastries, but I prefer my carrots cooked.
March 26, 1992 |
Listen up, all you cooks and eaters: March is National Nutrition Month, and it's almost over. So let's hope you've been good: No carping about the absurdity of having any such thing; no complaints about the waste of congressional time and federal money inherent in these official declarations. Ours has been but to eat more broccoli and less cake (at least during March). Dietary guidelines come and go; things like oat bran enjoy their 15 minutes of fame, then more or less vanish from view.
February 6, 1992 |
A Votre Sante restaurant in Venice serves a non-dairy, sugarless carrot cake that is totally delicious. I would love to make it at home. Is a recipe possible? --GINNY DEAR GINNY: Possible and available, thanks to A Votre Sante pastry chef Jessica Auerbach. You'll need a slew of items from the health food store--grape concentrate, brown rice flour and tofu cream cheese--but the effort will be worth the saving in fat, cholesterol and calories, not to mention a votre sante.