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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.
November 18, 2009
  Scalloped oysters Total time: 40 minutes Servings: 6 to 8 Note: This recipe is adapted from "Choice Recipes" by members of the Fruit and Flower Mission in Seattle. 1 pint cracker crumbs, divided 1 pint oysters, liquor reserved, divided Salt and pepper 1 stick butter, melted plus more for buttering dish 1 egg 2/3 cup whole milk 1. Heat the oven to 350 degrees. 2. Butter a 9-inch by 5-inch baking dish and cover the base with a thin layer of crumbs, about 1/3 cup. Drizzle 3 tablespoons oyster liquor over the crumbs and cover with a layer of oysters.
September 22, 2011
Total time: 25 minutes Servings: 6 to 8 Note: The best way to make this dessert is with a mandoline or a very sharp knife, in order to slice the fruit as thinly as possible. It can be served on individual serving plates or from one large central plate. Use the fruit options given below for the carpaccio, or substitute with fruit that can be sliced thinly without falling apart, or any fruit that will make a lovely, colorful, contrasted plate. 2 ripe but firm peaches, cut into paper-thin slices 4 fresh figs, cut in quarters 1/2 pineapple, peeled and cut into paper-thin slices 1 mango, cut into paper-thin slices 1 ripe but firm kiwi, peeled and cut into paper-thin slices 1 carambola (Chinese star fruit)
May 25, 2013
  1 hour. 6 servings 3 tablespoons olive oil 1 onion, sliced in ¼-inch half-moons 4 slices prosciutto, cut in ¼-inch ribbons 6 red and yellow bell peppers 1/2 teaspoon salt 3 cloves garlic, thinly sliced 2 tablespoons chopped parsley 1 pound spaghetti Grated Pecorino Romano 1. Heat the olive oil in a large skillet over medium heat, add the onion and prosciutto, and cook until the onions have softened but...
August 8, 2007
Total time: About 25 minutes Servings: Makes 2 sandwiches Note: Raisin brioche is available from La Brea Bakery; you can substitute any good-quality raisin bread. Bleu des Basques cheese is available from Nicole's Gourmet Foods in South Pasadena, the Cheese Store of Silverlake and the Cheese Store of Beverly Hills. 4 slices raisin brioche 2 tablespoons salted butter, melted 4 ounces firm but mild blue cheese, such as bleu des Basques, crumbled 1 pear, slightly under-ripe, cored and thinly sliced Chestnut honey for drizzling, optional 1. Heat a cast-iron pan or griddle over low heat.
February 23, 2012
Oatmeal pancakes Total time: 30 minutes Servings: 4 to 6 Note: Based on an idea from the Minnesota Nice Cafe in Bemidji, Minn., and a recipe in the 1943 "Joy of Cooking. " 1 1/3 cups rolled oats (4.25 ounces) 1 cup flour (4.25 ounces) 2 teaspoons sugar 1 teaspoon salt 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon cinnamon 2 eggs, lightly beaten 2 cups buttermilk Butter, for frying 1. Grind the rolled oats in a blender until they are as fine as flour.
January 31, 2012 | By Jeannine Stein, Los Angeles Times / For the Booster Shots blog
Swimmer Natalie Coughlin didn't earn 11 Olympic medals by eating junk food. The 29-year-old has been interested in food since her days at UC Berkeley, when she began to break out of her grilled chicken and broccoli habit and explore more appealing fare. That led her to start cooking for herself, reading books on food and growing fruit, vegetables and herbs at her home in Northern California. We spoke with Coughlin recently about why good nutrition is important for athletes--even weekend warriors--and why good food should be enjoyed.
July 21, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: I'd love to get the recipe for goat cheese bread pudding from Nopa in San Francisco. It's the best one I've had, and I'm eager to try to duplicate it. Margaret Briggs Altadena Dear Margaret: Nopa's savory take on this classic comfort food is wonderfully rich yet amazingly light in texture, the bread cubes breaking down into a luxuriously soft pudding. Served alongside a simple salad, it makes the perfect meal. Nopa's goat cheese bread pudding Total time: 3 hours, plus overnight refrigerating and chilling times Servings: 12 to 16 Note: Adapted from Nopa in San Francisco.
March 24, 2012
  Total time: 1½ hours Servings: 6 to 8 Note: Adapted from a recipe in "The New German Cookbook" by Jean Anderson and Hedy Würz. 3/4 pound asparagus, trimmed of tough ends 1/4 pound double-smoked slab bacon, cut into ¼-inch cubes (about 1 cup bacon cubes) 3 leeks, trimmed and thinly sliced 2/3 cup quark, or ½ cup ricotta blended with 2 tablespoons sour cream 3/4 cup heavy cream 2 tablespoons freshly grated Parmesan cheese 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 extra-large eggs 1 cup coarsely shredded Emmentaler cheese 1 (9-inch)
July 7, 2011
Oven-steamed salmon with dill mayonnaise Total time: 40 minutes Servings: 6 to 8 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 (1½- to 2-pound) salmon filet, in 1 piece Salt Oil 1 cup mayonnaise 1 teaspoon minced shallots 1 tablespoon Dijon mustard 1/2 cup minced fresh dill 1 1/2 teaspoons lemon juice 1. Heat the oven to 250 degrees.
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