Advertisement
YOU ARE HERE: LAT HomeCollectionsGrams
IN THE NEWS

Grams

OPINION
May 2, 2013 | By Betty Hallock
Paris-based gastro-fest Le Fooding alighted on the courtyard of the Geffen Contemporary at MOCA for two days over the weekend, all strung lights, French DJs and celebrated chefs from the City of Light. It was the first Le Fooding event in Los Angeles, as the culinary group (which also organizes an eponymous restaurant guide) expands to cities beyond Paris, including New York and Milan. Jeffrey Deitch, the controversial director of MOCA, was resplendent in an Italian custom purple suit as he wended his way through the crowds on the patio and in the open exhibit of sculptures from Swiss artist Urs Fischer.
Advertisement
FOOD
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)
FOOD
July 1, 2010
Grilled corn with tequila-lime butter Total time: 1 hour, plus chilling time for the butter Servings: 8 Note: This butter can be made a day ahead and stored tightly wrapped in the refrigerator. 1/2 cup (1 stick) butter, softened to room temperature 3/4 teaspoon minced, seeded jalapeño 1 teaspoon finely grated lime zest (about 4 Mexican limes) 1 teaspoon lime juice (about 1 Mexican lime) 1 teaspoon tequila 1 tablespoon minced cilantro 1/2 teaspoon salt 8 unshucked ears corn 1. Make the tequila-lime butter.
FOOD
December 29, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: I just returned from a lovely stay at the Savoy Hotel in London. For tea, we had the most wonderful scones that I have ever had. Do you think the pastry chef would share the recipe? Suzanne Cole Los Angeles Dear Suzanne: These adorable scones, delicate, flaky and not overly sweet, may look small, but they pack a lot of flavor. Buttermilk lends a subtle tang, enhancing the richness of the egg and butter, and a bit of dried or candied fruit adds a nice surprise with every bite.
FOOD
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.
FOOD
April 16, 2014
Total time: about 10 minutes Servings: 2 sandwiches Note: Although a classic croque-monsieur is served with a sauce Mornay, this is a simpler version, with snipped fresh chives for garnish. This recipe assumes the use of an electric panini press. 4 slices white sourdough bread 4 ounces Gruyère cheese, grated or very thinly sliced 4 ounces Black Forest ham, very thinly sliced 2 tablespoons chives, snipped with a pair of scissors 1. Turn on the panini grill.
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
September 23, 2010
  Chocolate gelato Total time: 40 minutes plus cooling time and about 1 1/2 hours freezing time Servings: 8 (Makes about 1 quart gelato) 2 cups plus 2 tablespoons milk 3/4 cup sugar 2 tablespoons honey 2 tablespoons skim milk powder 1 tablespoon cocoa powder 3 1/2 ounces chocolate, preferably 70% cocoa 1 1/2 pounds ice 1 pound rock salt 1. Prepare the chocolate base: In a medium saucepan, combine the milk, sugar, honey, milk powder and cocoa powder.
FOOD
June 9, 2012
  Servings: 1 Total time: 10 minutes, plus freezing time for the ice cream Note: Adapted from Giovanni Martinez of Sadie LA. Sanbitter soda is available at select gourmet and Italian markets such as Guidi Marcello in Santa Monica and at Galco's Soda Pop Stop in Highland Park. Peychaud's bitters ice cream 1 1/2 cups of whole milk 1 1/4 cups sugar sugar 3 cups heavy cream 8 1/2 ounces Peychaud's bitters In a large bowl, whisk together the milk, sugar, cream and bitters.
NEWS
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.
Los Angeles Times Articles
|