March 3, 2011 |
Dear Culinary SOS: On our trip to the Russian River earlier this month, we had a lot of amazing food. The dish we can't get out of our heads is the Brussels sprouts at boon eat + drink in Guerneville. Everyone in town sent us in to the restaurant to try these out, and now we know why. We still can't get over the incredible flavor and texture; they were outrageous. Please help us get the recipe for this. It would be perfect for holiday meals. Rebecca Sommer Pasadena Dear Rebecca: Delicately crisp on the outside and tender on the inside, boon's Brussels sprouts are served warm, tossed in a simple dressing with bright notes of lemon and just a touch of heat from red chile flakes.
June 17, 2010
Cornmeal pancakes Total time: 30 minutes Servings: 2 to 4 Note: Adapted from the 1943 "Joy of Cooking" by Irma Rombauer. 1 cup white or yellow cornmeal 1 teaspoon salt 2 tablespoons melted butter 1 to 2 tablespoons honey, sugar or syrup 1 cup boiling water 1/2 cup milk 1 egg 1/2 cup flour 2 teaspoons baking powder 1. Combine the cornmeal, salt, butter and honey in a large, heavy bowl.
August 20, 2008
Total time: 45 minutes Servings: 8 (makes 16 pancakes) Note: Adapted from BLD. The restaurant recommends using a dryer ricotta with large curds such as Gioia (a wet ricotta will make the batter grainy). 3 eggs, yolks and whites separated 3/4 cup ricotta cheese 1/4 cup plus 1 tablespoon sugar 3/4 teaspoon salt 1 tablespoon plus 1/2 teaspoon vanilla 2 1/4 cups milk 1 3/4 cups flour 1 1/4 teaspoons baking powder 1 1/2 pints blueberries 1. In a large bowl, whisk together the egg yolks and ricotta cheese so that there are no large lumps of cheese, but make sure the mixture does not become too smooth (this will make the pancakes wet and grainy)
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.
July 1, 2010
Beer ice cream Total time : 20 minutes, plus freezing time Servings: 2 to 4 Note: Adapted from Matt Schreiber, who adapted it from Antoine Westermann at the restaurant Beurheisel in Strasbourg, France. 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. 4 egg yolks 1/2 cup sugar 1 cup beer 1 cup heavy cream 1. In a medium bowl, whisk the egg yolks with the sugar until they are pale and lemon colored.
March 7, 2012 |
Apple's new iPad has a higher resolution screen, better graphics processor, an iPhone-4-quality rear camera and (in some models) 4G LTE capability. It's also slightly thicker and slightly heavier. But the difference in heft between the iPad 2 and the new iPad (no, it's not called iPad 3 or iPad HD) will likely be negligible to most. The Wi-Fi-only version of the new iPad is 0.37 inches (9.4 millimeters) thick and weighs 1.44 pounds (652 grams). The Wi-Fi-only version of the iPad 2 is 0.34 inches (8.8 millimeters)