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FOOD
October 28, 2009
Moroccan lamb tagine with melting tomatoes and onions Total time: 3 hours and 45 minutes Servings: 4 to 6 Note: Adapted from "Mediterranean Clay Pot Cooking" by Paula Wolfert. She recommends a glazed earthenware or Flameware tagine, or a 10- or 11-inch Spanish cazuela with a cover. She also recommends using a heat diffuser for slow, steady cooking (especially if using an electric or ceramic stove top). The flour tortillas are a substitution for Moroccan flatbread.
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FOOD
January 6, 2010
  White-chocolate bread pudding with whiskey caramel sauce Total time: 1 hour, 10 minutes, plus baking time (about 1 1/2 hours on high, 3 hours on low) Servings: 8 to 10 Note: From Noelle Carter. This recipe calls for finishing the bread pudding in the oven so the topping is lightly toasted and colored, as with oven-made bread pudding. If possible, cut the bread the night before making the pudding to allow the cubes to dry out. For the bread pudding Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish.
FOOD
October 28, 2009
Where to find quince Here are some places to buy quince fruit, trees and products. Gonzaga Farm (Ronnie and Tess Gonzaga). Pineapple quince grown in Lindsay, Calif., at the Alhambra, Cerritos, Buena Park, Long Beach Southeast, Long Beach Uptown and Long Beach Downtown farmers markets. June Taylor Co. (June Taylor). Artisanal organic preserves, available by mail order: quince butter, quince paste, quince cheese. 2207 4th St., Berkeley; (510) 548-2236; www.junetaylorjams.
FOOD
September 30, 2009
Dear SOS: Cole's at 6th and Main streets in historic downtown makes a fantastic bacon potato salad. Can you get the recipe? Judy Goodenow Thousand Oaks Dear Judy: Cole's potato salad is richly flavored with deep notes of bacon and smoked salt layered with bright herbs and chopped green onion. Tossed with a creamy dressing with a light tang, each bite is a wonderful balance of flavor and texture. Bacon potato salad Total time: About 40 minutes Servings: 4 to 6 Note: Adapted from Cole's.
FOOD
December 31, 2008
  Total time: 10 minutes, plus freezing time for the decorative block of ice Servings: 10 Note: From Julie Reiner of Clover Club. To prepare ice that has been frozen with raspberries and blackberries: Fill a container that fits in your punch bowl with hot water. Add raspberries and blackberries for decoration and freeze. 1 lemon 1 sugar cube 2 tablespoons cassis 2 tablespoons St-Germain elderflower liqueur 1 large block of ice (see note above) 1 (750 ml)
FOOD
February 4, 2010
  Lentil chili with merguez Total time: 1 hour, 20 minutes Servings: Makes 16 to 20 (1-cup) servings Note: Merguez sausage can generally be found at gourmet and cooking supply stores. Harissa can generally be found at gourmet and cooking supply stores, as well as select well-stocked supermarkets. 3 tablespoons olive oil 1 large onion, thinly sliced lengthwise 2 teaspoons chopped ginger 1 teaspoon chopped garlic Zest of 2 lemons 2 sticks cinnamon 4 teaspoons cumin 4 teaspoons smoked paprika 1 tablespoon turmeric 1 teaspoon cardamom 1/4 cup tomato paste Juice of 1 lemon, more to taste 3 (14.5-ounce)
FOOD
March 12, 2008
  Total time: 4 hours, plus marinating time Servings: 8 Note: This is a version of the dish Cecchini served at Chez Panisse's 30th anniversary party while reciting Dante. The recipe is adapted from one by Paula Wolfert in "The Slow Mediterranean Kitchen. " She learned it from Chez Panisse chef Russell Moore, who worked with Cecchini in Panzano and prepared it for the party. 2 1/4 pounds lean boneless pork shoulder 2 teaspoons coarse salt 1 tablespoon crushed black peppercorns 2 bay leaves, crushed to a powder 1/2 teaspoon crushed fennel seeds 2 sprigs thyme 2 cups good-quality olive oil 1 small head garlic, halved 1 small red onion, sliced paper thin 2 1/2 tablespoons red wine vinegar Toasted sliced baguette 1. Trim away all fat , sinew and membrane from the pork.
FOOD
December 30, 2009 | By Betty Hallock
At Akila Inouye's Tsukiji Soba Academy in Tokyo, a specially made wooden cabinet has 108 small cubbyholes, each containing a scroll of thick brown or green paper printed with a question. "How to finish the soba dough so that the surface is completely smooth?" "What is the ideal shape of soba cutting knives?" "How difficult is it to mill buckwheat flour oneself?" The soba instructor's cabinet of questions is emblematic of the nuances of soba-making. Soba, revered in Japan -- especially on New Year's Eve, when it's eaten as a symbol of longevity -- is one notoriously tricky noodle.
FOOD
December 17, 2008
Total time: 45 minutes plus 2 hours roasting time for the duck Servings: 6 Note: Adapted from Craig Strong, chef de cuisine at the Langham, Huntington Hotel & Spa.
FOOD
June 25, 2008
  Naked ribs Some people like barbecue for the sauce; purists like it for the pork. If you're one of the latter, you have to try these ribs, developed by Food editor Russ Parsons. You don't need a smoker to make them, a good old-fashioned kettle grill will work fine. The trick is concentrating the heat along one side of the grill, so that the ribs can slowly smoke on the cool side. Note also that the dry rub spicing mixture makes enough to repeat this recipe three or four times -- in other words, about a week's worth.
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