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September 23, 2010
  Parmesan gelato Total time: 30 minutes plus cooling time and 1 ½ hours freezing time Servings: 8 (Makes about 1 quart gelato) 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 1/4 cups milk 1/4 cup plus 3 tablespoons (3 1/2 ounces) heavy cream 3/4 cup sugar 1 cup finely grated Parmesan 1 1/2 pounds ice 1 pound rock salt 1. Prepare the milk base: In a medium saucepan, combine the milk and heavy cream.
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FOOD
March 25, 2010
Beer brittle Total time: 25 minutes Servings: 4 to 6 Note: Adapted from Bistro LQ. 1/2 cup of good dark beer, preferably Old Rasputin Russian Imperial Stout or Boont Amber Ale 1 cup sugar 1 tablespoon light corn syrup Pinch salt 1/2 teaspoon vanilla 1 cup toasted nuts, such as slivered almonds or pistachios 1. Line a rimmed cookie sheet with aluminum foil and grease lightly with cooking spray. 2. In a large, heavy-bottom saucepan, combine the beer, sugar and corn syrup.
FOOD
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.
FOOD
October 7, 2010
Total time: 25 minutes Servings: 4 Note: Adapted from "Traditional Spanish Cooking" by Janet Mendel 3/4 pound mushrooms such as boletus or oyster 5 tablespoons olive oil, divided 1 clove garlic, sliced 5 eggs 1/2 teaspoon salt Freshly ground black pepper 3 ounces chopped Spanish cured ham, preferably jamón ibérico Chopped parsley Strips of bread fried crisp in olive oil 1. Clean the...
FOOD
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)
FOOD
June 1, 2013 | By Noelle Carter, Los Angeles Times
Dear SOS: The chilled tomato soup at the Obika Mozzarella Bar in Century City is bright, refreshing and delicious. Any chance they'd be willing to share? Jody Litvak Los Angeles Dear Jody: Tomato soup doesn't get any more fresh, simple or fast than this. Essentially nothing more than a chilled purée of fresh tomatoes, this is one dish in which quality of the ingredients makes all the difference. Obika was happy to share its recipe, which we've adapted below. Obika's chilled organic tomato soup 20 minutes, plus chilling time.
FOOD
December 5, 2013
Total time: 40 minutes Servings: 12 1 cup grated baking potato, drained and firmly packed (about 1 potato) 1 cup peeled and grated sweet potato, firmly packed (about 1 sweet potato) 1 cup peeled and grated parsnip, firmly packed (about 1 parsnip) 1 cup grated carrot (about 1 large carrot) 3 eggs, beaten 1/2 cup flour 1 teaspoon baking powder 2 teaspoons salt 1 teaspoon black pepper 3/4 cup chopped fresh parsley or cilantro (leaves only)
FOOD
August 19, 2010
  Dark chocolate, date and sesame pops Total time: About 20 minutes, plus freezing time Servings: Makes about 6 to 8 popsicles, depending on the size of the mold 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. 1 1/2 cups full-fat Greek yogurt 1 cup whole milk 8 large pitted dates 2 tablespoons tahini paste 3 tablespoons honey 3 ounces dark chocolate, chopped 1. Place the yogurt, milk, dates, tahini and honey in a blender.
FOOD
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.
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