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FOOD
March 18, 2010 | Noelle Carter
Caramel crème brûlée at the restaurant at Cavallo Point! It is to die for, with smooth caramel brûlée and whipped cream. Would love the recipe. Angela King Pasadena Dear Angela: We loved the rich, deep caramel undertones to this crème brûlée. The restaurant serves it with whipped cream and a little chocolate sauce. Enjoy! Caramel crème brûlée Total time: 1 hour, 20 minutes, plus cooling and chilling time Servings : 8 Note: Adapted from Cavallo Point Lodge near Sausalito, Calif.
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FOOD
June 18, 2013
  Total time: 30 minutes, plus infusing, chilling and freezing time Servings: Makes 1 quart Note: Buckwheat kernels (sometimes called kasha) can be found at well-stocked grocery stores, cooking stores and health food markets. For a variation, fold in 2 tablespoons roasted cocoa nibs instead of buckwheat kernels at recipe's end. Leftover buckwheat can be mixed into muffin or quick-bread batter. Cooked with additional milk, dried fruit and a bit of sweetener, it makes a terrific warm cereal.
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FOOD
February 12, 1987 | JANE SALZFASS FREIMAN, Freiman is a New York-based food writer
One of the trickiest techniques in classical sauce-making is mixing veloute sauce with raw egg yolks. This rich sauce is used to accompany fish, poultry or meat. Veloute sauce is a classic mixture of butter, flour and stock (fish, poultry or meat) cooked until thickened to a sauce consistency. In this recipe for a mussel and tomato "stew," the sauce is made from mussel cooking liquid, which gives the sauce its wonderful flavor. Egg yolks processed into the sauce provide the silky texture.
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.
BUSINESS
January 25, 1988 | BRUCE KEPPEL
Cholesterol-free egg yolks may be as common as decaffeinated coffee within the next few years if research under way at the University of Wisconsin pans out as anticipated. "We now can take 90% to 95% of the cholesterol out of beef tallow and milk fat," Robert L. Bradley, a UW professor of food science said in an interview before sharing his findings with members of the American Farm Bureau Federation meeting here earlier this month.
FOOD
November 19, 1997 | MAY PARICH and SHOSHANA GOLDBERG, SPECIAL TO THE TIMES
Raw egg yolks have been treasured by cooks for centuries because of the way they thicken sauces. Over the last several years, though, it has become clear that for some people, they are no longer safe because of the risk of salmonella. You can't live with 'em; you can't make mayonnaise without 'em. Or can you?
FOOD
May 12, 2011
  Butterscotch pot de crème Total time: 1 hour, plus cooling time Servings: 10 Note: Adapted from Travis Lett of Gjelina. Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 9 egg yolks 3/4 cup (1½ sticks) plus 6 tablespoons butter, divided 1 1/2 cups packed brown sugar 1/2 tablespoon salt 1/2 vanilla bean 4 1/2 cups heavy cream, divided 2 cups granulated sugar 1/2 cup water 1 cup crème fraîche Flaky sea salt (such as Maldon)
NEWS
August 14, 2012 | By Melissa Healy, Los Angeles Times, For the Booster Shots Blog
Just as you were ready to tuck into a nice three-egg omelet again, comforted by the reassuring news that eggs are not so bad for you, here comes a study warning that for those over 40, the number of egg yolks consumed per week accelerates the thickening of arteries almost as severely as does cigarette smoking. Server, can you make that an egg-white omelet instead, please? The study, published Tuesday in the journal Atherosclerosis , measured the carotid wall thickness -- a key indicator of heart disease risk -- of 1,231 patients referred to a vascular prevention clinic, and asked each to detail a wide range of their health habits, from smoking and exercise to their consumption of egg yolks.
FOOD
May 5, 2011
  Pandan chiffon cake with coconut glaze Total time: 1½ hours plus cooling time for the cake Servings: 12 to 16 Note: Pandan leaves and essence can generally be found at Thai and select Southeast Asian markets. This recipe calls for a 10-inch angel food cake pan (preferably a pan with a removable insert). Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print.
FOOD
November 11, 2010 | By Noelle Carter, Los Angeles Times
  Dear SOS, I'd love to learn how they make the avgolemono soup at Taverna Tony in Malibu. It's scrumptious. Thanks for any help you might be able to provide! Megan Huard Woodland Hills Dear Megan: Taverna Tony was happy to share its recipe, which we've adapted below. Get baking: Have a favorite holiday cookie recipe? We want it. Join us for the first L.A. Times holiday cookie bake-off. Avgolemono soup Total time: 45 minutes Servings: 6 to 8 Note: Adapted from Taverna Tony in Malibu 2 1/2 quarts chicken broth, divided 1 small chicken breast 1 cup rice 3 tablespoons plus 1 teaspoon cornstarch 1/4 cup cold water 3 egg yolks Juice of 1 lemon, more to taste Salt 1. In a medium saucepan, bring 3 cups chicken broth to a boil.
NEWS
January 22, 2013 | By Noelle Carter
Eggs for dinner? You bet! Sometimes there's nothing more comforting than a plate of eggs Benedict -- poached eggs nestled on top of Canadian bacon on a toasted muffin half and doused with rich Hollandaise. Pair it with a nice glass of wine, and it's a perfect way to end the day. Cheers! For more quick-fix dinner ideas, check out our video recipe gallery here . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
NEWS
December 23, 2012 | By Noelle Carter
In our latest Saturday section, Times Food staff shared our favorite Christmas dinner traditions . I wrote about pecan pie , describing the dessert that has become a tradition shared with my in-laws. As of this writing, I've already heard from a number of readers wanting to know more about the pie and where they can find the recipe. Thanks so much for all of your emails! I've written up the recipe and you can find it below. Merry Christmas! ALSO: Apples 101...
FOOD
December 22, 2012 | By Noelle Carter, Los Angeles Times
"Where's the pie?" my grandmother-in-law would ask behind the screen door. She was a little woman, close to 90 when we first met, feisty and hunched over with age and needing a walker. She'd ask the same thing every time I showed up on her front porch - the extent of her greeting - rather severe as she squinted and looked me over. She wouldn't open the door until I produced the pecan pie. I couldn't tell whether she was serious or simply having a private joke at my expense. But it was the same every time.
NEWS
December 7, 2012 | By Noelle Carter
Fragrant, yeasty holiday panettone -- studded with colorful bits of dried and candied fruit -- is festive just to look at and sweetly satisfying to eat. RECIPES: 25 homemade holiday gift ideas! Classic panettone is just one way to get crafty this holiday season with homemade gifts from the kitchen. We've compiled 25 great ideas, ranging from quick and simple gifts (perfect if you're working with kids) to more intricate projects that call for a little extra time and patience.
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.
NEWS
August 14, 2012 | By Melissa Healy, Los Angeles Times, For the Booster Shots Blog
Just as you were ready to tuck into a nice three-egg omelet again, comforted by the reassuring news that eggs are not so bad for you, here comes a study warning that for those over 40, the number of egg yolks consumed per week accelerates the thickening of arteries almost as severely as does cigarette smoking. Server, can you make that an egg-white omelet instead, please? The study, published Tuesday in the journal Atherosclerosis , measured the carotid wall thickness -- a key indicator of heart disease risk -- of 1,231 patients referred to a vascular prevention clinic, and asked each to detail a wide range of their health habits, from smoking and exercise to their consumption of egg yolks.
FOOD
November 4, 2010
  Beer zabaglione Total time: About 15 minutes Servings: 4 4 egg yolks 6 tablespoons sugar, more or less as desired 1/2 cup Belgian ale, or another blonde or golden ale 1. In a large bowl, whisk together the egg yolks and sugar until combined and frothy. Whisk in the beer. 2. Set the bowl over a large pot of simmering water, making sure the bottom of the bowl does not touch the water. Continue to whisk until the mixture increases in volume and thickens to a thick, foamy cream, easily coating the back of a spoon.
NEWS
December 23, 2012 | By Noelle Carter
In our latest Saturday section, Times Food staff shared our favorite Christmas dinner traditions . I wrote about pecan pie , describing the dessert that has become a tradition shared with my in-laws. As of this writing, I've already heard from a number of readers wanting to know more about the pie and where they can find the recipe. Thanks so much for all of your emails! I've written up the recipe and you can find it below. Merry Christmas! ALSO: Apples 101...
FOOD
November 24, 2011
Total time: 25 minutes, plus overnight soaking time for the mustard Servings: This makes about 1¾ cups mustard. 2 tablespoons (¾ ounce) brown mustard seeds About ¾ cup (2½ ounces) mustard powder 1 cups verjus or Champagne vinegar 1 1/2 teaspoons kosher salt 1/3 cup honey 2 eggs 2 egg yolks 1/4 cup plus 2 tablespoons chopped fresh fines herbs (a mixture of parsley, chives, tarragon and chervil) 1. Soak the mustard seeds: Place the mustard seeds and powder in a medium glass or ceramic bowl along with the verjuice.
FOOD
May 19, 2011
  Crème brûlée Total time: 2 hours, plus cooling and chilling times Servings: 6 Note: This recipe requires 6 (7-ounce) ramekins. Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 1 1/2 cups heavy cream 2 cups milk 3/4 cup sugar, divided 1/4 teaspoon kosher salt 6 egg yolks (save the whites for meringue, ice cream or another purpose)
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