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July 21, 2012 | By Noelle Carter, Los Angeles Times
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.
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.
August 17, 2012
Total time: 1 hour, 10 minutes, plus 10 to 15 minutes for settling Servings: 8 to 10 Note: From "Doña Tomás" by Thomas Schnetz and Dona Savitsky Butter for pan 3 cups fresh corn kernels (3 to 4 ears) 1 1/2 cups zucchini cut into 1/4-inch dice (3 to 4 slender zucchini) 1/3 cup flour 3 eggs 3 egg yolks 3 cups heavy cream 2 teaspoons kosher salt 1. Heat the oven to 375 degrees with a rack positioned in the center. Butter a 9-inch casserole. 2. Place the corn and zucchini in a bowl and toss with the flour to evenly cover.
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...
August 15, 2011 | By Jeannine Stein, Los Angeles Times
Just how many calories in that eggplant parmigiana? In 2012, when restaurant labeling becomes the law of the land as part of healthcare reform legislation, diners will be in for some surprises. The law requires restaurants and retail food businesses with 20 or more locations to list calorie content for standard items on menus and menu boards. Drive-throughs are included, but movie theaters are exempt. Beyond calories, more detailed nutritional information - such as sodium, saturated fat or cholesterol content - must be available on request.
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.
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.
January 10, 2012 | By Jeannine Stein, Los Angeles Times / For the Booster Shots blog
Going to Chick-fil-A might be easier for health-conscious parents. The fast food chain just introduced its new kids' meal, which includes -- wait for it -- grilled chicken nuggets. That's right, they're not fried. According to a company news release, a four-piece serving of the nuggets comes in at 80 calories and 1 gram of fat, and the six-piece has 110 calories and 1.5 grams of fat. They're serving that chicken with a fruit cup, but diners have the option of substituting applesauce, which has 60 calories and no fat. Add some 1% milk to that, and you have a meal (with six nuggets and applesauce)
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.
December 23, 2009
Wilted Brussels sprouts with walnuts Total time: 25 minutes Servings: 6 1 pound Brussels sprouts 1 tablespoon sherry vinegar 1 teaspoon minced shallot 1/2 teaspoon Dijon mustard 3 tablespoons walnut oil Salt 1 tablespoon olive oil 1/3 cup chopped toasted walnuts 1. Prepare the Brussels sprouts: Trim the dried bases and pull away any loose or discolored outer leaves. Stand the sprout upright on the cutting board and slice it as thin as possible into coins.
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