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Garlic

FOOD
March 17, 2011
Broiled eggplant salad with sautéed onions, garlic and tomatoes Total time: 1 1/4 hours Servings: 4 Note: This delicious appetizer might be called a salad, spread or dip. Serve it with fresh challah or with good quality fresh flatbread. You can also serve the eggplant hot or warm with rice as a light entree. 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.
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FOOD
November 11, 2010
  Bacon-wrapped pork belly Total time: 2 ½ hours Servings: 4 to 8 Note: Adapted from "Gluten-Free Girl and the Chef. " Pork belly is available through most butchers; ask ahead. 1 quart chicken broth 1 tablespoon olive oil 1 carrot 1/2 onion, diced 1 stalk celery, diced 5 cloves garlic, smashed 1 teaspoon tomato paste 1 sprig fresh rosemary 3 sprigs fresh sage 4 square pieces fresh pork belly, about 6 ounces each 1 tablespoon butter 2 teaspoons apple cider vinegar 1 teaspoon thinly sliced (chiffonade)
OPINION
October 20, 2010 | By Robert Gottlieb
Check out the garlic the next time you're in the supermarket. In another era, it might well have been grown in Gilroy, right here in California. But today, chances are that your garlic has traveled across oceans and continents to get to your kitchen. Most garlic nowadays comes from China. Since 2003, the amount of garlic imported from China has nearly tripled, while the amount grown in California has dropped by nearly half. This means that instead of traveling several hundred miles to get to you, your garlic is probably traveling many thousands.
TRAVEL
August 8, 2010
The joys of going it alone Thank you for a fantastic issue, "Navigating Solo," and especially the advice for single travelers ["Singular Journeys" by Jane Engle, Aug. 1]. I always recommend Elderhostel (now Road Scholar) as an excellent way for single women to travel. My assigned roommate on one trip became a long-term travel companion. On Amtrak, riders sit with other travelers to fill up the tables, and this can be very pleasant too. I enjoyed every page; keep up the good work.
FOOD
August 5, 2010
  Plum ketchup Total time: About 11/2 hours Servings: Makes about 10 (8-ounce) jars Note: Adapted from Valerie Gordon of Valerie Confections. Sweet smoked paprika and Marash pepper are available at specialty spice stores. 1 pound Roma tomatoes 4 pounds Santa Rosa plums or other black-skinned plums 3 cups brown sugar 1/4 cup olive oil 1 red onion, diced 1 tablespoon chopped garlic 2 teaspoons sweet smoked paprika 1 teaspoon Marash pepper 1 teaspoon chopped garlic 1 tablespoon salt 1 teaspoon ground black pepper 1 tablespoon molasses 1/2 teaspoon ground cinnamon 1. Peel the tomatoes: With a sharp paring knife, cut a small X at the base of each tomato.
FOOD
July 15, 2010
Kuzina's butterflied roasted eggplant salad Total time: 30 minutes, plus 2 hours steeping time for the aromatic olive oil Servings: 2 Note: The garlic olive oil and aromatic olive oil can be prepared up to 2 days in advance. Garlic olive oil Peeled cloves from 1/2 head of garlic, about 7 to 8 cloves 1 cup extra-virgin olive oil, preferably Greek In a small saucepan, combine the garlic and oil and cook over low heat until the garlic turns a faint golden color, about 20 minutes.
TRAVEL
July 11, 2010 | By Scott Martelle, Special to the Los Angeles Times
Lori Guerriero was on her knees cooing at and cajoling 14-month-old Alexis Garcia, the son of a friend, to smile at her while she tried to take his picture. Alexis was much more interested in me, though, a stranger with his own camera trying to capture some of the splashes of beauty at Syngenta seed farm here in the southern reaches of the Santa Clara Valley. It is a blindingly pretty spot. Despite the sci-fi sounding name, Syngenta is a major world producer of flower seeds. The farm at the western edge of Gilroy used to be the locally owned Goldsmith Seeds, a name familiar to home gardeners, before it was bought out two years ago. On this crisp morning, with the sun climbing above the Diablo Range to the east, the flowers were in full bloom, a blazing display of one small piece of the Gilroy region's efforts to build a local agri-tourism business.
FOOD
May 27, 2010 | By C. Thi Nguyen, Special to the Los Angeles Times
Mofongos Comida Caribena is easy to spot: a bright dab of orange on a drab strip of Lankershim Boulevard in North Hollywood full of car dealerships and auto body repair shops. It smells absolutely amazing; a blast of garlic and pork and sweet frying plantains hits you about 5 feet away from the door. It's small inside, and warm, and the waitress may wave wildly if she recognizes you. This is one of the sweetest-feeling spots in Los Angeles. The key dish here is mofongo , traditionally a mash of fried plantains, garlic and pork cracklings.
FOOD
April 15, 2010 | By Noelle Carter, Los Angeles Times
  Dear Culinary SOS: I'm not one for tomato soups, but I was at the Lumberyard in Laguna Beach the other day and had the most marvelous tomato bisque. Do you think you could get the chef to part with the recipe? Marcia Tulledge Beaumont Dear Marcia: Lumberyard Restaurant was happy to share its recipe, which we've adapted below. We loved the combination of flavors in this soup, the deep tomato flavor complemented by the roasted peppers and garlic, rich with cream and brightened with lemon juice and a good dose of fresh basil.
FOOD
April 8, 2010 | By Noelle Carter, Los Angeles Times
Dear SOS: Please, please print the recipe for the creamy garlic dressing served on Milton's special house chopped salad at Milton's restaurant in Del Mar. It is soooo yummy. Jill Lamour San Diego Dear Jill: This rich ranch-style dressing takes no prisoners when it comes to garlic flavor. Paired with a colorful chopped salad, it makes for a flavorful meal that's simple to prepare. Milton's special house chopped salad with creamy garlic dressing Total time: 45 minutes Servings: 4 Note: Adapted from Milton's Restaurant Delicatessen.
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