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January 13, 2010 | By Noelle Carter
  Dear SOS: The Loews Madison Hotel in Washington, D.C., has a wonderful seafood salad on its dining room menu. The dressing was wonderful -- a subtle lemon flavor. Can you possibly obtain the recipe for the salad and dressing? I am craving this and not likely to be back there soon! Elaine Hulderman San Dimas Dear Elaine: We loved the bright flavors, colors and textures in this deceptively simple salad. Shrimp, jumbo lump crab and smoked trout top a medley of lettuces and finely shaved fennel, composed and dressed with a light lemon anise dressing.
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FOOD
January 6, 2010
  Bell pepper and corn slaw Total time: 35 minutes plus chilling time Servings: 6 to 8 Note: From Noelle Carter. 6 large bell peppers, assorted colors 2 ears corn, shucked Juice of 2 lemons, or to taste Zest of 1 lemon 1 clove garlic, minced 1/4 cup olive oil 1 tablespoon agave syrup or honey, or to taste 1 teaspoon salt, or to taste 1/2 teaspoon chipotle or New Mexico chile powder, or to taste 1/4 cup chopped cilantro 1. Core the peppers and cut them into lengthwise strips no thicker than one-eighth inch and about 2 1/2 inches long.
FOOD
January 6, 2010
  Orange-flavored shortcakes with strawberries and cream Total time: 40 minutes Servings: 6 Note: From Russ Parsons. Coarse sugar can be found at baking and cooking supply stores and well-stocked markets. Shortcakes 2 cups flour 3 tablespoons granulated sugar 1 tablespoon baking powder 3/4 teaspoon salt 1 tablespoon grated orange zest (about 1 large orange) 6 tablespoons cold butter, cut into cubes 2 hard-boiled egg yolks 3/4 cup heavy cream, plus extra for brushing Coarse sugar for dusting (granulated sugar can be substituted)
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
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
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 16, 2009
Total time: About 1 hour, 15 minutes, plus cooling time for the cookies Servings: About 7 dozen cookies Cookies 1 cup (2 sticks) butter, at room temperature 3/4 cup sugar 1 egg 2 teaspoons vanilla extract 2 teaspoons rum flavoring 1 teaspoon grated nutmeg 3 cups (12 ounces) sifted flour 1. Heat the oven to 350 degrees. In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter and sugar. Beat in the egg, then the vanilla and rum flavoring.
FOOD
December 16, 2009
  Corn bread dressing Total time: 45 minutes plus chilling time Servings: Makes about 6 cups Note: Adapted from "Chef Paul Prudhomme's Louisiana Kitchen. " He writes, "Cajuns like their cornbreads and dressings sweet, so the crumbled cornbread we start with in this dish is sweet. If you prefer less sweet dressings, make your cornbread without sugar. " 1 pound bacon, cut into a half-inch dice 2 teaspoons salt 1 1/2 teaspoons white pepper 1 teaspoon ground red pepper (preferably cayenne)
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