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.
April 14, 2012
Salt-roasted sea bass Total time: 45 minutes Servings: 4 to 6 1 (3- to 4-pound) whole sea bass or rockfish, cleaned and scaled, head and tail intact 10 sprigs thyme 5 cups kosher salt 10 eggs, whites only 1. Heat the oven to 400 degrees. Clip the fins off the fish and stuff its cavity with thyme. 2. Using your hands, in a large bowl mix together salt and egg whites until the salt looks and feels like wet sand. 3. Spread a bed of the salt mixture on a sheet pan or roasting pan, lay the fish on top, and then mold the salt mixture around it tightly, sealing the fish entirely.
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)
August 18, 2012
Woven zucchini with fresh goat cheese Total time: 20 minutes, plus draining time for the zucchini Servings: 4 3 to 4 (6- to 7-inch) zucchini Salt Olive oil 1/2 clove garlic, minced 1 tablespoon lemon juice 10 to 12 cherry tomatoes 8 ounces fresh goat cheese 1 teaspoon dried oregano (preferably Sicilian) 6 leaves fresh basil 1. Trim the ends of the zucchini to make them a uniform length.
July 8, 2010
Carrots su-age Total time: 25 minutes Servings: 4 Note: If possible, shave the carrots using a mandoline for more of a "chip-like" shape. 4 large carrots, peeled and shaved into long, thin shavings, about 3 inches long Canola oil (you can mix in a couple of tablespoons of sesame oil for flavor) Salt to taste (optional) 1. Fill a medium pot, preferably cast iron, with enough oil to come up the sides 2 to 3 inches. Heat the oil over medium high heat until a thermometer inserted reads 325 degrees.
June 11, 2003
Total time: 45 minutes, plus 2 hours chilling Servings: 10 Note: From Douglas Keane at Market. 6 cucumbers, seeded and cut into 2-inch chunks (unpeeled) 3 avocados, peeled, pitted and cut up 2 cups plain yogurt 2 cups buttermilk 1/2cup red wine vinegar 2 tablespoons sugar 1 tablespoon salt 6 fresh mint leaves, diced small 1. Combine the cucumbers, avocados, yogurt, buttermilk, vinegar, sugar and salt in a large bowl. Working in batches, purée in a blender until the soup is very smooth and well combined, 2 to 3 minutes each batch.
January 16, 2013 |
The nonprofit Center for Science in the Public Interest announced the "winners" of its Xtreme Eating Awards, handed to restaurant-chain dishes with off-the-chart calories and saturated fat. Some are obvious awardees, such as a milkshake that actually contains a slice of apple pie. But pasta with shrimp, arugula, tomatoes and mushrooms? How bad could that be? Pretty bad, it turns out. Following are some of the dishes that topped this year's list of awardees, and the amount of calories and saturated fat that put them there.
April 6, 2013
20 minutes. Serves 4 to 6 2 blood oranges 1 (1-pound) bunch dandelion greens, trimmed and torn 1 cup toasted pecan halves 1/2 red onion, thinly sliced 2/3 cup raisins 1/4 cup sherry vinegar 1/4 cup plus 2 tablespoons fruity olive oil Salt and freshly ground pepper 4 ounces fresh goat cheese, crumbled 1. Supreme the oranges: Slice off the top and bottom of the whole fruit, then cut off the rest of...
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...
September 11, 2012 |
For those who've never heard of it before, calabacitas is a classic Southwestern blend of stewed vegetables including zucchini, tomatoes and corn. This colorful mix is simply flavored with onion and garlic, with a little minced jalapeno to round out the harmony. Serve it topped with crumbled cheese; you can make the whole dish in less than an hour. For more quick-fix dinner ideas, check out our video recipe gallery . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.