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December 16, 2009
Ponche Villa recipe: A Dec. 9 recipe titled Ponche Villa, which accompanied an article about the fruit tejocote , included the wrong nutritional values. These are correct: Each cocktail: 150 calories; 0 protein; 22 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 22 grams sugar; 7 mg. sodium.
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FOOD
January 20, 2010
  Brunswick stew Anne Warner Total time: 2 hours, plus at least 3 hours stewing time Servings: 8 to 10 Note: Serve with coleslaw and hot corn bread. 1 (6-pound) chicken (or 2 smaller ones) 2 (28-ounce) cans peeled tomatoes 4 onions, chopped 1 (12-ounce) box or bag frozen chopped okra 2 (12-ounce) boxes frozen baby lima beans 2 (12-ounce) boxes frozen cut corn 1 clove garlic (optional) 2 tablespoons Worcestershire sauce 1/2 cup chili sauce Salt and pepper to taste 5 boiling potatoes, boiled, peeled and whipped ( they give body to the stew so it can be eaten with a fork)
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FOOD
August 15, 2007
Total time: About 1 hour, 25 minutes Servings: 6 to 8 as an appetizer or side dish 1/4 pound pancetta, in 1 slice about 1/2 -inch thick 3 tablespoons olive oil 1 1/4 cups chopped onions, about 1 medium 3 cloves garlic, thinly sliced 1 1/2 pounds Romano beans, stems removed and cut into bite-sized pieces 1 teaspoon salt 1/2 pound cherry tomatoes, cut in half 1 tablespoon minced fresh...
FOOD
December 30, 2009
Montresor & Fortunato Total time: 4 minutes Servings: 1 Note: From Damian Windsor of the Roger Room. 1 1/2 ounces amontillado sherry (such as Emilio Lustau) 3/4 ounce Grand Marnier Cordon Rouge 1/2 ounce Carpano Antica vermouth 1 each lemon and orange peel (each about 3 by 1 1/2 inches) 3 Spanish Queen olives Pour the sherry, Grand Marnier and vermouth into a mixing glass filled with ice. Express the oils from the lemon and orange peels by twisting (discard the peels)
FOOD
November 14, 2007
  Recipe: Mushroom-walnut stuffing Total time: 1 hour, 15 minutes Servings: 6 Note: From Russ Parsons 2 leeks, white parts only 1/4 cup oil, divided 2 stalks celery, chopped 1 tablespoon butter 1/2 pound brown mushrooms, quartered Salt 1 shallot, minced 1 cup toasted walnut halves and pieces 1 pound unseasoned bread cubes 2 tablespoons walnut oil ...
FOOD
December 16, 2009
Total time: About 1 hour, plus chilling and cooling times Servings: Makes about 3 dozen sandwich cookies 1 cup (4 ounces) sifted flour 1/3 cup sugar 2/3 cup finely chopped pecans or hazelnuts 1/2 cup (1 stick) softened butter, plus 2 tablespoons butter, divided 1/3 cup sifted powdered sugar 1 ounce melted chocolate 1. In a large bowl, sift together the flour and sugar. Stir in the chopped nuts until evenly combined, then blend in one-half cup butter using a pastry blender.
FOOD
December 23, 2009
  Spiced squash and pear purée Total time: 30 minutes, plus 1 hour roasting time for the squash Servings: 6 to 8 Note: You can use any winter squash for this; the best candidates are acorn, Table Queen and butternut. 1 (2 3/4 -pound) winter squash 1 pear, peeled, cored and coarsely chopped 1 tablespoon minced shallot 2 tablespoons room temperature butter 1 teaspoon salt 3/4 teaspoon dried mustard 1/2 teaspoon white pepper 3 amaretti almond cookies, crushed 1/2 teaspoon balsamic vinegar 1. Heat oven to 400 degrees.
FOOD
December 30, 2009
Montresor & Fortunato Total time: 4 minutes Servings: 1 Note: From Damian Windsor of the Roger Room. 1 1/2 ounces amontillado sherry (such as Emilio Lustau) 3/4 ounce Grand Marnier Cordon Rouge 1/2 ounce Carpano Antica vermouth 1 each lemon and orange peel (each about 3 by 1 1/2 inches) 3 Spanish Queen olives Pour the sherry, Grand Marnier and vermouth into a mixing glass filled with ice. Express the oils from the lemon and orange peels by twisting (discard the peels)
FOOD
December 30, 2009
All About Eve Total time: 5 minutes, plus 5 days infusing time Servings: Makes 750 milliliters of infused sherry Note: From Audrey Saunders of the Tar Pit. This can be served as an aperitif or used for other cocktails such as the Flame of Love (see recipe). 5 apples, such as McIntosh, thinly sliced 1 (750 milliliter) bottle fino sherry (such as Tio Pepe) 1. Place the apples in a large glass container and cover with the sherry.
FOOD
September 26, 2007
Total time: 1 hour, 25 minutes Servings: 4 Note: In season, this recipe is wonderful with heirloom tomatoes; otherwise use Roma tomatoes. 3/4 cup flour, plus more for dusting 1/2 cup plus 4 teaspoons olive oil, divided 1 egg 1 pound ripe tomatoes, peeled and cut into 8 lengthwise slices each Salt Freshly ground black pepper 1 cup whole-milk ricotta cheese 2 cloves garlic, plus 1/2 teaspoon minced garlic, divided 1 tablespoon minced parsley 2 cups basil leaves 2 tablespoons toasted pine nuts 1/4 cup grated pecorino Romano cheese 1. Make fresh pasta dough by pulsing the flour and 4 teaspoons olive oil in a food processor.
FOOD
December 30, 2009
All About Eve Total time: 5 minutes, plus 5 days infusing time Servings: Makes 750 milliliters of infused sherry Note: From Audrey Saunders of the Tar Pit. This can be served as an aperitif or used for other cocktails such as the Flame of Love (see recipe). 5 apples, such as McIntosh, thinly sliced 1 (750 milliliter) bottle fino sherry (such as Tio Pepe) 1. Place the apples in a large glass container and cover with the sherry.
FOOD
December 23, 2009
  Spiced squash and pear purée Total time: 30 minutes, plus 1 hour roasting time for the squash Servings: 6 to 8 Note: You can use any winter squash for this; the best candidates are acorn, Table Queen and butternut. 1 (2 3/4 -pound) winter squash 1 pear, peeled, cored and coarsely chopped 1 tablespoon minced shallot 2 tablespoons room temperature butter 1 teaspoon salt 3/4 teaspoon dried mustard 1/2 teaspoon white pepper 3 amaretti almond cookies, crushed 1/2 teaspoon balsamic vinegar 1. Heat oven to 400 degrees.
FOOD
December 16, 2009
Ponche Villa recipe: A Dec. 9 recipe titled Ponche Villa, which accompanied an article about the fruit tejocote , included the wrong nutritional values. These are correct: Each cocktail: 150 calories; 0 protein; 22 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 22 grams sugar; 7 mg. sodium.
FOOD
December 16, 2009
Total time: About 1 hour, plus chilling and cooling times Servings: Makes about 3 dozen sandwich cookies 1 cup (4 ounces) sifted flour 1/3 cup sugar 2/3 cup finely chopped pecans or hazelnuts 1/2 cup (1 stick) softened butter, plus 2 tablespoons butter, divided 1/3 cup sifted powdered sugar 1 ounce melted chocolate 1. In a large bowl, sift together the flour and sugar. Stir in the chopped nuts until evenly combined, then blend in one-half cup butter using a pastry blender.
FOOD
December 2, 2009 | By Rene Lynch
I'm a bit of a Grinch. When Halloween rolls around, I turn off the porch light and close the curtains. Each Thanksgiving, I give thanks that I have a friend who hosts the holiday dinner so I don't have to. And I own an artificial Christmas tree with lights already attached because I can't tolerate all those tangled strands. The one holiday tradition I embrace wholeheartedly is shopping. Perhaps it's because I employ the "one gift for you, two gifts for me" method. This year, though, is different.
FOOD
November 18, 2009
Southern stuffing Total time: About 1 1/2 hours, plus cooling time for the corn bread Servings: 6 to 8 Note: Adapted from "Stuffed Griffin" by the Utility Club of Griffin, Ga. The corn bread is adapted from Gourmet magazine. Toasted cubed corn bread 1 cup flour 1 1/2 cups yellow cornmeal 1 tablespoon baking powder 1 teaspoon salt 1 cup milk 1 egg 3 tablespoons butter, melted and cooled 1. Heat the oven to 425 degrees.
FOOD
November 18, 2009
  Scalloped oysters Total time: 40 minutes Servings: 6 to 8 Note: This recipe is adapted from "Choice Recipes" by members of the Fruit and Flower Mission in Seattle. 1 pint cracker crumbs, divided 1 pint oysters, liquor reserved, divided Salt and pepper 1 stick butter, melted plus more for buttering dish 1 egg 2/3 cup whole milk 1. Heat the oven to 350 degrees. 2. Butter a 9-inch by 5-inch baking dish and cover the base with a thin layer of crumbs, about 1/3 cup. Drizzle 3 tablespoons oyster liquor over the crumbs and cover with a layer of oysters.
FOOD
November 18, 2009
  Scalloped oysters Total time: 40 minutes Servings: 6 to 8 Note: This recipe is adapted from "Choice Recipes" by members of the Fruit and Flower Mission in Seattle. 1 pint cracker crumbs, divided 1 pint oysters, liquor reserved, divided Salt and pepper 1 stick butter, melted plus more for buttering dish 1 egg 2/3 cup whole milk 1. Heat the oven to 350 degrees. 2. Butter a 9-inch by 5-inch baking dish and cover the base with a thin layer of crumbs, about 1/3 cup. Drizzle 3 tablespoons oyster liquor over the crumbs and cover with a layer of oysters.
FOOD
November 18, 2009
Sage and bay salt This makes enough for a 20-pound turkey. Allow a scant 1 1/2 tablespoons per 5 pounds of turkey weight. 1/4 cup kosher salt 10 dried bay leaves, crumbled 3/4 teaspoon ground sage 1/2 teaspoon freshly ground black pepper Pulse together the salt, bay leaves, ground sage and black pepper in a spice grinder or mash them in a mortar and pestle to make a fine powder. Makes 1/3 cup. The mixture can be stored in a tightly sealed jar for up to 2 weeks.
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