November 25, 2009
Servings: 8 Total time: About 1 hour Note: Be sure to use holiday leftovers that weren't heavily seasoned or flavored, as those could be too overpowering in this dish. Adjust seasonings as desired. 1/4 cup ( 1/2 stick) butter 1/2 cup diced onions 1/2 cup diced celery 1/2 cup flour 1/2 teaspoon poultry seasoning 1 1/2 cups milk 1 3/4 cups (1 14-ounce can) reduced sodium chicken broth 4 cups combined diced leftover turkey and vegetables, at room temperature 2 cups leftover stuffing, more as needed, at room temperature 2 cups leftover mashed potatoes, more as needed, at room temperature Leftover cranberry sauce, served on the side Salt and pepper to taste 1. Heat the oven to 350 degrees.
June 24, 2009
Total time: 25 minutes Servings: 4 appetizer portions Note: If you can't find fried tofu, use the firmest fresh tofu you can get. Press the tofu down, leaving something heavy (such as a cutting board stacked with your heaviest cookbooks) on top to squeeze out as much moisture as you can. Cut the tofu into 1-inch cubes and dust lightly with cornstarch before frying. 3 tablespoons soy sauce 1 teaspoon rice wine vinegar 1 teaspoon sugar 1 stalk green onion, chopped 1 clove garlic, minced 1/2 teaspoon red chile, finely chopped 1/2 teaspoon freshly ground black pepper 5-7 ounces fried tofu, cut into 1-inch cubes Vegetable oil 1. In a small bowl, combine the soy sauce, vinegar and sugar, stirring until the sugar is completely dissolved.
November 18, 2009
Lemon chiffon pie Total time: 45 minutes plus chilling time Servings: 8 Note: Adapted from "American Regional Cooking" by Sheila Hibben. 1 ( 1/4 ounce) packet (about 1 1/2 teaspoons) unflavored gelatin 3 tablespoons water 4 eggs, separated and divided 1 cup sugar, divided 1/4 teaspoon salt 1/2 cup lemon juice 1 1/2 teaspoons grated lemon zest 1/2 cup heavy cream, whipped Baked pie crust 1. In a small bowl, drizzle the gelatin over the cold water to soak.
October 29, 2008
Total time: 40 minutes Servings: Makes about 5 quarts(20 1-cup servings) Note: Adapted from Patricia Rubalcava. Abuelita and Ibarra Mexican chocolate tablets are available at most grocery stores. Champurrado can be garnished with cinnamon sticks, if desired. 2 (4-inch) cinnamon sticks 1/2 pound fresh masa (1 heaping cup), divided 4 (3.15-ounce) Mexican chocolate tablets, broken into small pieces 1 (12-ounce) can evaporated milk 1 (15-ounce)
December 9, 2009
Total time: 1 hour, 15 minutes plus chilling time for the ponche Servings: 25 cocktails FOR THE RECORD: Ponche Villa recipe: In Wednesday's Food section, a recipe titled Ponche Villa, which accompanied an article about the fruit tejocote, included the wrong nutritional values. Each cocktail has 150 calories; 0 protein; 22 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 22 grams sugar; 7 mg. sodium. Note: Adapted from a recipe by John Rivera Sedlar with Julian Cox. Sedlar writes, "I've always enjoyed this classic holiday 'ponche.
October 16, 2009 |
The so-called Tsurunoko or Chocolate persimmon is a most mysterious, elusive and alluring fruit. Technically speaking, it belongs to the obscure class of "pollination-variant, nonastringent" persimmons, in which small quantities of alcohol exuded from the seeds cause the tannins in the flesh to clump together, turning the pulp brown, softening the astringency and developing a rich, distinctive flavor. In addition to being very sweet, as any decent persimmon should be when ripe, a Chocolate persimmon offers a spicy complexity that is most appealing.
January 9, 2008
Total time: 1 hour, 25 minutes Servings: 4 Note: From Maze restaurant chef de cuisine Josh Emett in New York 1 cauliflower head 2 cups heavy cream Sea salt Finely ground black pepper 1/2 teaspoon pink peppercorns 1/2 teaspoon Sarawak peppercorns 1/2 teaspoon white peppercorns 1/2 teaspoon Sichuan peppercorns 2 cups golden raisins 3 tablespoons olive oil, plus more for deep-frying, divided ...
March 12, 2008 |
DARIO CECCHINI is in the beef aging room at Harvey Gussman's tiny mid-Wilshire butcher shop. With a connoisseur's eye he inspects the stacks of short loins suspended from the ceiling, carefully examining the color, stroking the surfaces, sniffing. Then a photographer starts taking pictures. Cecchini flashes a maniacal grin, grabs a loin and cradles it like a baby. Then he plants a big kiss on it. If one can be said to ham it up with a piece of beef, Cecchini is doing it. You don't become the most famous butcher in the world by being shy. Cecchini's butcher shop in Panzano, in the Chianti countryside outside of Florence, is a culinary shrine, drawing gastronomic travelers from all over the world.
July 11, 2012
Breakfast is making a comeback in Southern California restaurants -- even in places you might not expect it. Such as at hip Rustic Canyon in Santa Monica, where pastry chef Zoe Nathan makes these amazing biscuits. Made with a full pound of bacon and 1/2 pound of butter, Times restaurant critic S. Irene Virbila calls them "gloriously crumbly. " So successful was the meal that it's been canceled -- not for the usual reasons, but because Nathan and Rustic Canyon owner Josh Loeb are opening up a bakery-cafe two blocks away.
May 28, 2008
Total time: 1 hour, 10 minutes Servings: Makes 6 to 8 dozen crackers Note: Adapted from "Whole Grain Breads: New Techniques, Extraordinary Flavor" 1/4 cup hulled sunflower seeds 1/4 cup hulled pumpkin seeds 1/4 cup flax seeds (red or golden) 1/2 cup "natural" sesame seeds (tan, rather than pure white), plus extra for garnishing (white or black) 2 cups (9 ounces) whole-wheat or whole-rye flour, or a combination of the two 3/4 teaspoon salt 2 tablespoons honey or agave syrup 2 1/2 tablespoons vegetable oil such as canola, peanut or corn 1 egg 1. In a blender or coffee grinder, grind the sunflower and pumpkin seeds into a fine powder.