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April 22, 2011 | By Brody Brown, Special to the Los Angeles Times
Easter is just around the corner, which means it's time to think about breaking those Lenten fasts with some spectacular libations that are befitting of the season. Since cocktails using jellybeans or Cadbury Creme Eggs as ingredients aren't terribly appetizing or refined, we've highlighted a few drinks selected from bar menus across Los Angeles that feature egg whites, a classic and sophisticated cocktail ingredient. Eggs have actually been used in alcoholic concoctions for centuries, but American bartenders didn't start using eggs to create a layer of thick, frothy foam in their drinks until the 1880s.
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FOOD
April 23, 2014
Servings: 24 eggs Active work time: 25 minutes Total preparation time: 1 hour 15 minutes 12 eggs 8 sun-dried tomatoes (not in oil) 2 tablespoons capers, drained and chopped 1 large shallot, finely minced 1 tablespoon Dijon mustard 1/2 cup mayonnaise 4 tablespoons thinly sliced basil, divided 1. Place the 12 eggs in a large saucepan. Fill with cool water. Bring the water to boil over medium heat. As soon as it boils, reduce the heat to simmer and cook the eggs 20 minutes.
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FOOD
January 5, 1989 | JOAN DRAKE, Times Staff Writer
A bevy of readers' questions have prompted this new Times Food Section column, Back to Basics, devoted to cooking techniques. It will appear weekly and explain the various topics through photographs and detailed instructions. Some may be techniques experienced cooks have already mastered, but even those who know their way around the kitchen may discover a different or better way of doing familiar tasks.
FOOD
July 20, 2013
  20 minutes. 24 pieces 12 hard-boiled eggs 1/2 cup mayonnaise 1/4 cup capers; if salted, rinsed and drained 1/2 teaspoon ground cumin 1/4 teaspoon smoked paprika (pimenton de la Vera), plus more for garnish 1. Carefully peel the eggs and cut them in half lengthwise. Remove the yolks to a medium work bowl, arranging the egg whites cut-side up on a plate. 2. Use a fork to mash the yolks as smooth as possible, then add the mayonnaise, capers, cumin and smoked paprika and beat together until smooth.
FOOD
August 4, 1994 | JOAN DRAKE
Many recipes call for beating egg whites either until they are soft or form stiff peaks. This assumes that the cook is familiar with this technique, which may not be the case. For beating egg whites, use a bowl made of glass, stainless steel, ceramic or unlined copper. Not recommended are aluminum, which will tint the egg whites gray, or plastic, which tends to retain traces of fat from previous uses (fat keeps the whites from reaching full volume). A deep, round-bottomed bowl is best.
FOOD
January 11, 1990 | JOAN DRAKE, JOAN DRAKE, TIMES STAFF WRITER
Even many experienced cooks are not adept at the technique of folding beaten egg whites or whipped cream into a heavier mixture. It takes gentle manipulation to blend the two while retaining maximum volume of the lighter mixture. A rubber spatula is well suited for the folding technique, but a narrow metal spatula or wire whisk may also be used.
NEWS
November 14, 1995 | CANDACE A. WEDLAN, TIMES STAFF WRITER
The boxing world was knocked senseless when George Foreman became heavyweight champion for the second time in one lifetime--on Nov . 5, 1994. "I never would have been able to do that without the criticism I'd gotten for coming back at a later age," says Foreman, 46, who first won the Big Belt in 1973. "Everybody was saying--he's fat. Yep. He's old. Yep. He can't do it. No."
MAGAZINE
May 8, 1988 | BETSY BALSLEY, Betsy Balsley is The Times' food editor.
IN THE ONGOING search for light desserts that will satisfy a sweet tooth yet avoid a calorie overload, an import from New Zealand is worth considering. Pavlovas--frothy meringue confections named in honor of famed ballerina Anna Pavlova--have been popular desserts Down Under since the early part of this century. Little more than sweetened egg whites beaten to glossy perfection and then baked, a Pavlova can be served plain but usually is topped with fresh fruit.
HEALTH
December 28, 1998
Low-Fat Cooking With a smidgen of butter, a bagel topped with crab meat scrambled with egg whites makes a satisfying meal.
NEWS
March 18, 2013 | By Noelle Carter
I recently received a request from Mary in Torrance, asking for a recipe we ran a few years back: "I hope you will search your files for a recipe printed in the TIMES perhaps five or so years ago.  Torrance Bakery Chewy Walnut Cookies (or a title very close!) are flourless, and since we have two Celiac 'victims' in the family, as well as my dearest friend, I would love to again have the recipe.  My library of 200-plus cookbooks as well as a file cabinet with categorized recipes has not uncovered this favorite.  It disappeared faster than a platter of those yummy treats.  Please, please find it for us.  Thank you for being there 'where it all happens.' " With a texture similar to a brownie, these tender chewy cookies are packed with chocolate and walnuts.
NEWS
March 26, 2013 | By Noelle Carter
Stocking up on eggs for Easter? Next time you run to the store for eggs, don't even think about storing them in the handy open plastic egg holder on the door of your refrigerator. Keep the eggs in their carton, on a shelf, toward the back of the fridge. RECIPES: Spring fresh Easter recipes from the L.A. Times Test Kitchen Eggshells are porous, and they absorb odors easily and can lose moisture. Keeping eggs in their closed carton helps to protect them from stray odors and gives them a little cushioning to protect them from cracking.
NEWS
March 20, 2013 | By Noelle Carter
If you've never tackled a layer cake, the whole process can be a bit intimidating ... and it can become a bit of a mess if you don't know what you're doing. But assembling and frosting a layer cake is actually quite simple, so long as you have some patience and follow a few basic steps. Inspect your cake layers, leveling the layers if needed with a knife. One trick is to flip each cake layer, so the perfectly flat bottom becomes the top. If you want to flavor the cake between layers, pipe a border around the outer edge of each layer to contain the flavoring.
NEWS
March 18, 2013 | By Noelle Carter
I recently received a request from Mary in Torrance, asking for a recipe we ran a few years back: "I hope you will search your files for a recipe printed in the TIMES perhaps five or so years ago.  Torrance Bakery Chewy Walnut Cookies (or a title very close!) are flourless, and since we have two Celiac 'victims' in the family, as well as my dearest friend, I would love to again have the recipe.  My library of 200-plus cookbooks as well as a file cabinet with categorized recipes has not uncovered this favorite.  It disappeared faster than a platter of those yummy treats.  Please, please find it for us.  Thank you for being there 'where it all happens.' " With a texture similar to a brownie, these tender chewy cookies are packed with chocolate and walnuts.
NEWS
March 8, 2013 | By Noelle Carter
Sure, it's a common table spice now, but did you know that pepper was once extremely expensive? It was of the most valued items during the time of the spice trade. Peppercorns come in a variety of colors, and each spices and flavors food in its own way: Black peppercorns ( Piper nigrum ) are the most common type of peppercorn. The spice is actually a dried berry. The berries are picked when they are just turning red but still underripe, then dried until the skin shrivels and darkens.
NEWS
January 27, 2013 | By Noelle Carter
This week's Culinary SOS request comes from Pam Edwards in Long Beach: "On a business trip to New York City a few years ago, I had the best pancakes of my life at the Clinton Street Baking Co. I've been on a quest ever since to find some that taste as delicious, but so far nothing has matched the flavor of those transcendental pancakes. As I live in Long Beach, and can't get to New York very often, can you get the recipe? I would be forever grateful and my family would appreciate not hearing me gripe about lousy pancakes every time we go out to breakfast!"
NEWS
December 11, 2012 | By Noelle Carter
A mixture of ground nuts -- such as hazelnut and almonds -- sugar and liquid (egg whites and perhaps a liqueur), nut pastes are frequently added to baked cakes, tarts and pastries for added richness and flavor. Although prepared almond and hazelnut pastes (and marzipan, a sweetened almond paste) can be found at many gourmet markets and specialty stores, they can easily be made at home. Continue reading below for recipes for homemade pastes, including the hazelnut paste we used when adapting Valerie Confections' hazelnut-orange tea cakes , pictured at left, for our Culinary SOS column (they take a little time, but these amazing little cakes are well worth the effort!
FOOD
March 14, 1996
Two of my family's favorite desserts are fruit sorbet and chiffon pies. I have not made these desserts in years because they are made with raw egg whites. This year I am looking for safe ways to make these old family favorites. Is there a way to make chiffon pies by beating and cooking the egg whites in a manner similar to making 7-minute frosting? Would that kill the bacteria? Does freezing the sorbet kill the bacteria in egg whites? If so, could I simply freeze the pies, then defrost them to serve them?
FOOD
November 4, 1998
Key to Times Style Eggs: large, unless otherwise indicated. Flour: all-purpose, unless otherwise indicated. Milk: whole, unless otherwise indicated. Oil: vegetable oil (canola, peanut, safflower, etc.), unless otherwise indicated. Glossary Deveining: removing dark sand vein from back of shrimp. (It's not always necessary.) Orzo: rice-shaped pasta. Zest: the colored part of a citrus peel, without the bitter white pith beneath.
NEWS
November 14, 2012 | By Noelle Carter
Quick baking trick: To give your eggs more volume when baking, bring them to room temperature before adding them to a recipe. The eggs will beat more quickly and easily in a batter, and taking the chill off whites before whipping will give you a loftier meringue. To warm eggs: Set the eggs out on the counter to temper, or place them in a bowl covered with very warm water until the eggs lose their chill. If the eggs are already cracked, place them in a bowl over a larger bowl of hot water, stirring until warmed through.
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