Advertisement
YOU ARE HERE: LAT HomeCollectionsGrams
IN THE NEWS

Grams

FOOD
April 13, 2013
  2 hours. Serves 6 2 cups chicken broth 2 cups water 2 cloves garlic, sliced 1 1/2 to 2 ounces rinds from Parmigiano-Reggiano Herb trimmings Salt 2 dozen asparagus tips 1/2 pound sugar snap peas Goat cheese ravioli or fresh pasta squares 2 tablespoons chopped chives 1 ounce freshly grated Parmigiano-Reggiano 1. In a soup pot, simmer the chicken broth, water, garlic, Parmesan rinds and herb...
Advertisement
FOOD
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...
FOOD
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)
FOOD
April 16, 2014
Total time: 50 minutes Servings: Makes 8 medium or 30 mini frittatas 3 medium or 4 small zucchini 2 large eggs, separated 1 1/3 cups coarsely grated feta cheese 1/4 cup chopped green onions 1/2 cup flour (or slightly more if necessary) 1/2 teaspoon baking powder 1 1/2 teaspoons chopped fresh basil or oregano (or half of each) 1/4 teaspoon black pepper Olive oil for frying 1. Rinse the zucchini, grate and place in a colander. Drain for 15 minutes, then squeeze to remove any excess liquid; you should have 2 packed cups.
FOOD
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.
FOOD
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.
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
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
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.
Los Angeles Times Articles
|