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.
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.
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...
July 7, 2011
Oven-steamed salmon with dill mayonnaise Total time: 40 minutes Servings: 6 to 8 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 (1½- to 2-pound) salmon filet, in 1 piece Salt Oil 1 cup mayonnaise 1 teaspoon minced shallots 1 tablespoon Dijon mustard 1/2 cup minced fresh dill 1 1/2 teaspoons lemon juice 1. Heat the oven to 250 degrees.
June 1, 2013 |
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.
March 9, 2013 |
Dear SOS: I recently was in Aspen, Colo., on a trip through the Rocky Mountains. The ham and bean soup at the Creperie du Village was wonderful. Is there any way you might be able to get the recipe? Barry Kob Palm Desert Dear Barry: Ham and beans are a classic combination, and this soup doesn't disappoint in the slightest. Great Northern beans are gently cooked with aromatic vegetables and herbs to creamy tenderness, with chopped bacon and ham folded in toward the end. Creperie du Village was happy to share its recipe for this hearty dish, which we've adapted below.
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...
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.
February 4, 2009
Total time: 40 minutes, plus chilling and cooling time Servings: About 5 dozen cookies 1 1/2 cups old-fashioned rolled oats (not quick cooking or instant) 1 cup (2 sticks) unsalted butter, room temperature 3/4 cup sugar 1 teaspoon vanilla extract 3/4 teaspoon salt 1 1/2 cups flour 1. Place the oats in a blender or food processor and grind to a fine powder. 2. In the bowl of a stand mixer using a paddle attachment, or in a medium bowl using a hand mixer, mix together the butter, sugar, vanilla and salt until combined, 1 to 2 minutes, being careful not to overmix.