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.
July 21, 2012 |
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.
April 14, 2014 |
Drilling operations at several natural gas wells in southwestern Pennsylvania released methane into the atmosphere at rates that were 100 to 1,000 times greater than federal regulators had estimated, new research shows. Using a plane that was specially equipped to measure greenhouse gas emissions in the air, scientists found that drilling activities at seven well pads in the booming Marcellus shale formation emitted 34 grams of methane per second, on average. The Environmental Protection Agency has estimated that such drilling releases between 0.04 grams and 0.30 grams of methane per second.
April 27, 2013
Dario's olive oil cake 1½ hours, plus soaking time. Serves 20 to 24 (2 cakes) 1 cup (5 ounces) plump raisins (preferably flame raisins) 3/4 cup Vin Santo 3 whole oranges 3 extra-large eggs 1 3/4 cups granulated sugar, divided 1 cup plus 2 tablespoons extra-virgin olive oil 20 grams Italian leavening (substitute: 10 grams, or about 1 tablespoon, baking soda and 10 grams, or 1 scant tablespoon, baking powder) 3 1/2 cups (14 ounces) pastry flour 2/3 cup toasted pine nuts Fresh rosemary sprigs, for garnish 1. Bring the raisins and the Vin Santo to a simmer in a small saucepan, then immediately remove from the heat.
December 9, 2010
Dutch baby Total time: 35 minutes Servings: 8 to 10 Note: Adapted from "The Lost Art of Real Cooking" by Ken Albala and Rosanna Nafziger. Dutch Baby can be served with such toppings as cinnamon, yogurt, maple syrup, honey and/or marmalade. Show us your photos: If you try this recipe, send us photographic evidence: Click here to upload pictures of the finished dish. 1/2 cup (1 stick) butter 4 eggs 1 cup (4.25 ounces) flour 1 cup milk 1/2 cup sugar, preferably brown 1. Heat the oven to 425 degrees.
November 4, 2010
Frozen zabaglione Total time: 20 minutes, plus freezing time Servings: 8 6 egg yolks 1/2 cup sugar 1/2 cup sweet Marsala, or another desired liquor or liqueur 1 pint cold heavy cream, whipped to medium peaks in a large bowl 1. In a large bowl, whisk together the egg yolks and sugar until combined and frothy. Whisk in the Marsala. 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.
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.
April 7, 2011
Huitlacoche quesadillas Total time: 25 minutes Servings: 4 Note: Huitlacoche can be found at select Latin markets; call ahead to make sure. It is also available online. 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 tablespoon oil 1/4 onion, minced 1 garlic clove, minced 2 serrano peppers, minced 1 (7-ounce)
July 7, 2012
Total time: 45 minutes, plus cooling time for the beets Servings: 4 Note: Adapted from Alain Passard's "The Art of Cooking With Vegetables" 4 beets 3 tablespoons butter 3/4 pound blackberries 1 tablespoon soy sauce 1 tablespoon balsamic vinegar Leaves from 4 sprigs purple basil (or green), coarsely cut 1 1/2 cups whole milk Fleur de sel or salt of your choice Flowers from a sprig of lavender 1. Cook the beets in lightly salted simmering water in a covered pan until tender, 30 to 60 minutes, depending on their size.
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)