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FOOD
June 16, 2012 | By Russ Parsons, Los Angeles Times
I've spent a good chunk of the last two weeks surrounded by spreadsheets, crumpled paper packets, cartons of dairy products and dirty ramekins. Josef Centeno has a lot to answer for. A couple of weeks ago I stopped in at his Bäco Mercat restaurant downtown for a lunch that ended with one of the best panna cottas I've ever had. You know what I mean: Delicately sweet, it was like a dream of cream held together by faith and just a little bit of...
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NEWS
April 8, 2013 | By Betty Hallock
What does Margaret Thatcher have to do with Mr. Whippy ice cream cones? Among the accomplishments of the former British prime minister, who died today at age 87, might have been her contribution to the development of soft-serve ice cream. It's a popular dig among some circles of the British left: Thatcher helped invent soft-serve ice cream -- adding air, lowering quality and raising profits -- Thatcherite politics in a cone. Though how directly she was involved in the making of soft-serve hasn't been detailed, Thatcher had an Oxford chemistry degree and was a research scientist at London food company J. Lyons & Co. in the '40s before deciding to pursue a legal career.
FOOD
March 10, 2011
Roasted buckwheat polenta with sage cream sauce Total time: 1 1/2 hours Servings: 6 to 8 Note: This is a traditional dish from the Piedmont region of Italy. Buckwheat groats can be found at select well-stocked markets and health food stores. 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. 1 cup buckwheat groats 1 small baking potato 4 cups water Salt 4 leeks, white part only, sliced as thin as possible 2 tablespoons butter 1 1/4 cups heavy cream 1 teaspoon dried or minced fresh sage Freshly ground black pepper 2 tablespoons grated Parmigiano-Reggiano, plus more for sprinkling on top. 1. Toast buckwheat groats in a heavy skillet, over medium heat, until they are lightly browned and toasty, stirring occasionally, about 12 minutes.
FOOD
July 16, 2013
  Berry Pavlova with vanilla whipped cream and pistachios Total time: About 20 minutes, plus macerating time for the berries Servings: 10 to 12 Note: Banyuls vinegar is available at Surfas in Culver City, Nicole's in Pasadena and the Cheese Store of Silver Lake. You can also use balsamic vinegar. 1/4 cup shelled pistachios 2 pints strawberries 1/2 pint blueberries 1/2 pint blackberries 1/2 pint raspberries 1/2 cup sugar 1 tablespoon Banyuls vinegar 1 pint whipping cream, chilled 1 vanilla bean, split 1 Pavlova shell 1. Heat the oven to 350 degrees.
NEWS
November 28, 2012 | By Adam Tschorn
As the facial-hair-focused month of Movember draws to a close, we thought we'd revisit some of the beard- and mustache-themed merchandise that's come to our attention, including bacon-scented shaving cream, a stainless steel, mustache-shaped bottle opener and a book cataloging the cultural history of the 'stache. The most recent to cross our desk is J&D's Foods' Bacon Shaving Cream, touted as "the highest quality meat-scented shaving cream on the market today. " Justin Esch, a co-founder and "bacontrepreneur" at Seattle-based J&D's (the company, which launched in 2007, is responsible for a slew of bacon-flavored products such as Baconnaise and a bacon-flavored popcorn called BaconPOP)
FOOD
April 29, 2009
Total time : 40 to 50 minutes Servings: 6 Note: Spanish chorizo can be found at Spanish markets, most cooking supply stores and well-stocked markets. Cornmeal shortcakes 1 1/2 cups flour 1/2 cup cornmeal 1 teaspoon sugar 1 tablespoon baking powder 1 teaspoon salt 1/2 cup butter 3/4 cup heavy cream, plus extra for brushing 1. Heat oven to 375 degrees. 2. In a food processor bowl, pulse together the flour, cornmeal, sugar, baking powder and salt.
FOOD
June 18, 2013
  Total time: 25 minutes, plus freezing time Servings: 6 to 8 Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, please share it with us: Click here to upload pictures of the finished dish. 1/2 cup sugar 1 cup toasted pecan pieces 1 (15-ounce) can pumpkin puree 2 cups heavy cream 5 tablespoons dark brown sugar 2 tablespoons sugar 1/8 teaspoon grated nutmeg 1/2 teaspoon ground cinnamon 3/4 teaspoon powdered ginger 1/8 teaspoon ground cloves Pinch of salt 1. Line a (16- by 12-inch)
FOOD
May 31, 2006
Total time: 2 hours, plus 1 hour chilling time for dough plus overnight chilling for ice cream Serves: 8 Notes: From executive chef Joshua Skenes of Stonehill Tavern. Hazelnut flour can be purchased at Erewhon Natural Foods in Los Angeles, selected Mother's Markets and selected Whole Foods Markets. Any local flower honey can be substituted for the acacia honey. Lemon verbena is available at farmers markets; plants are available at some nurseries. Lemon verbena ice cream 2 cups heavy cream 2 cups milk 1 cup fresh lemon verbena leaves, crushed in a mortar 10 egg yolks 3/4 cup sugar, divided 1. Heat the cream, milk and lemon verbena in a saucepan until the temperature reaches 170 degrees, and the mixture is just starting to simmer.
NEWS
February 20, 1986
High School Football Recruits Player School Pos Ht Wt Signed With Leland Adams West Covina RB 5-11 175 Arizona St. Ronald English Ganesha DB 6-3 185 UC Berkeley Donald English Ganesha RB-WR 6-3 185 UC Berkeley J.J. Flannigan Pomona RB 6-0 190 Colorado Steve Gilmour Temple City OL 6-7 220 San Diego St. John Hardy Muir DB 6-0 170 UC Berkeley Will Harris Los Altos TE 6-3 210 Arizona Dan McGwire Claremont QB 6-8 220 Iowa Ryan McReynolds Rowland OL 6-7 245 Arizona St.
FOOD
August 29, 2007 | By Noelle Carter, Los Angeles Times Staff Writer
These tartlets may be small in diameter, but they're big on deliciousness. Roasted walnuts are nestled into a creamy praline filling and baked in a crisp, chocolate sablé crust. As if that's not enough, they're served with rich, homemade espresso ice cream. Times test kitchen director Donna Deane raved about this dessert after a recent evening at Hatfield's in Los Angeles. "The chocolate in the crust with the praline filling is a great match," she said. "The ice cream is well worth the extra time.
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