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July 9, 1989 | STEVE SPRINGER, Times Staff Writer
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.
January 5, 2012
Sometimes it takes somebody new to make you fall in love again with an old friend. In this case, it was British author Yotam Ottolenghi's twist on the familiar Moroccan carrot salad from his wonderful new book "Plenty. " Spiced with serrano chiles and perfumed with an exotic blend of cloves, ginger, coriander, cinnamon, paprika and cumin, the salad is finished with what seems to be an impossible amount of chopped cilantro — 2½ cups. Impossible, that is, until you taste it. Spicy Moroccan carrot salad Total time: 45 minutes, plus cooling time Servings: 4 Note: Adapted from "Plenty" by Yotam Ottolenghi 2 pounds carrots 1/3 cup olive oil, plus extra to finish 1 onion, finely chopped 1 teaspoon sugar 3 garlic cloves, crushed 1 serrano chile, finely chopped (and seeded, if you want less heat)
July 14, 2012
  Total time: 25 minutes, plus freezing and 2 to 3 days refrigeration times Servings: This makes about 8 ounces soup, or 4 (1/4-cup) servings. Note: Gelatin sheets can be found at cooking and select gourmet supply stores, as well as online. Juicers can be found at most home and kitchen supply stores, as well as online (the Test Kitchen tested the recipe using a blender instead of a juicer and passing the purée through a strainer). About 2 1/3 pounds carrots .18 ounce (5 grams)
February 9, 1995 | FAYE LEVY
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.
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.
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.
January 10, 2001 | ROSE DOSTI
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.
June 6, 2001 | David Karp and \f7
The Costa Mesa farmers market, which will celebrate its 20th anniversary in August, is one of the strongest markets in Orange County, though it's a bit smaller than it was a few years ago. Vegetables, both exotic and familiar, are its strong suit.
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