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May 25, 2013
Basic German pancake 30 minutes. Serves 2 to 4 1 cup (4.25 ounces) flour 1/8 teaspoon salt 4 eggs, lightly beaten 3/4 cup milk 1/4 cup (½ stick) butter Heat oven to 425 degrees. In a bowl, whisk together the flour and salt. In a separate bowl, beat the eggs with the milk, then beat the egg mixture into the flour. Melt the butter in a 9- to 10-inch cast-iron skillet and pour the batter into the hot pan. Bake until the pancake is puffed and golden brown, 20 to 24 minutes.
December 30, 2009
Walnut dipping sauce Total time: 3 minutes Servings: This makes about 1 1/3 cups dipping sauce. Note: Adapted from Akila Inouye 3/4 cup walnuts 1 tablespoon sugar Scant 1 cup soba-tsuyu dipping sauce Blend the walnuts, sugar and soba-tsuyu in a blender until the walnuts are coarsely pureed. You can adjust the ingredients to your taste. Serve on the side with soba. Each one-third cup: 88 calories; 2 grams protein; 5 grams carbohydrates; 1 gram fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 3 grams sugar; 352 mg. sodium.
August 11, 2012
Total time: 45 minutes Servings: 4 Note: The word "quelite" in Mexico means any native green with tender leaves. Amaranth greens, known as quintoniles, are abundant during Mexico City's rainy season from about June to September. Amaranth greens are available at select Asian or Indian markets, as well as at some farmers markets; fresh spinach or chard can be substituted, though cooking timing will vary. Feel free to use less chicken broth if you want the greens less juicy.
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.
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.
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.
November 4, 2010
  Frozen chocolate zabaglione Total time: About 25 minutes, plus freezing time Servings: 8 1 pint heavy cream 8 ounces semisweet or bittersweet chocolate, broken into small pieces 6 egg yolks 1/2 cup sugar 1/2 cup Port 1. In a medium saucepan, heat the cream over medium heat just until it begins to bubble around the edges, about 5 minutes. Remove from heat. Whisk in the chocolate, and continue whisking until the chocolate is melted and incorporated with the cream to form a ganache (gently heat the cream a little more, if necessary, until the chocolate melts and mixes completely)
May 25, 2013 | By Noelle Carter, Los Angeles Times
Dear SOS: I read your articles every week, and I am finally writing to ask for a recipe, because my husband and I are crazy about the Bolognese sauce at Cafe Pierre in Manhattan Beach. Although this is a French restaurant, its sauce puts most Italian restaurants in the L.A. area to shame. I haven't been able to duplicate this one at home, so I need your help. Denni Kopelan Hermosa Beach Dear Denni: Cafe Pierre was happy to share its take on this thick, rich meat sauce.
December 22, 2011
Barbecue pork ribs Total time: 1 hour, 15 minutes, plus marinating time. Servings: 6 3 pounds pork ribs, spare ribs or baby backs 2 tablespoons sugar 1 tablespoon salt 1 tablespoon black pepper 1/4 cup rice wine 1/2 to ¾ cup Chinese spare rib sauce, preferably Lee Kum Kee brand 1/4 cup plus 2 tablespoons honey 1. In a large baking dish, rub the ribs with the sugar, salt, black pepper and rice...
August 18, 2012 | By Noelle Carter
This week's SOS comes from Wenise Wong in Los Angeles: "Just back from some choice New York City restaurants and hoping to replicate in L.A.: Any chance you could get the recipe for the compost cookie from Momofuku ? Thanks for taking requests!" These cookies are like taking every single one of my favorite snacks and packaging them in a simple, compact, magical treat. Chocolate chips, butterscotch chips, coffee, graham cracker crust, pretzels and even potato chips are tossed in with a rich cookie dough to turn out something truly inspired.
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