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FOOD
May 5, 2012
  Total time: 50 minutes, plus cooling time Servings: 8 Note: If you'd like to add any flavorings to your scones, it's best to add the flavorings after cutting in the butter and before stirring in the liquid. 3 cups (12¾ ounces) flour 4 teaspoons baking powder 3/4 teaspoon salt 1/4 cup sugar 1/2 cup (1 stick) cold butter, cut into ½-inch pieces 1 cup cold buttermilk, milk or cream 2 tablespoons heavy cream 2 teaspoons turbinado or coarse decorating sugar 1. Heat the oven to 375 degrees.
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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
November 4, 2010
  Frozen zabaglione Total time: 20 minutes, plus freezing time Servings: 8 6 egg yolks 1/2 cup sugar 1/2 cup sweet Marsala, or another desired liquor or liqueur 1 pint cold heavy cream, whipped to medium peaks in a large bowl 1. In a large bowl, whisk together the egg yolks and sugar until combined and frothy. Whisk in the Marsala. 2. Set the bowl over a large pot of simmering water, making sure the bottom of the bowl does not touch the water. Continue to whisk until the mixture increases in volume and thickens to a thick, foamy cream, easily coating the back of a spoon.
FOOD
February 16, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: Bob Heilman's Beachcomber Restaurant in Clearwater Beach, Fla., has the most exquisite Key lime pie I have ever eaten. It isn't heavy - it is light but not airy like a mousse. The crust was not soggy on the bottom - almost like it was just made. Do you think they'd share the recipe? Tina Nelissen Anaheim -- Dear Tina: Heilman's was happy to share its recipe for Key lime pie, which we've adapted below. Heilman's Key lime pie Total time: 25 minutes, plus cooling and chilling times Servings: 8 Note: Adapted from Bob Heilman's Beachcomber Restaurant in Clearwater, Fla. The restaurant uses Eagle Brand condensed milk in the recipe and serves the pie topped with whipped cream, though meringue can be substituted.
FOOD
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.
FOOD
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...
FOOD
July 21, 2012
  Total time: 40 minutes, plus cooling and chilling times Servings: 4 Note: This spread is concentrated and spicy, and is served in smaller amounts than others. Serve it with fresh pita bread or other Middle Eastern flatbread. You can find Aleppo pepper at Middle Eastern markets. 1 red bell pepper 1 cup walnuts (about 3½ ounces), plus a few walnut halves for garnish 1/4 cup dry bread crumbs 1 red Fresno or red jalapeño (optional)
FOOD
October 6, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: We were on a cross-country drive and had the pleasure of eating at the Rib City Grill in Rifle, Colo. The real prize was the pecan pie the restaurant served. It is by far the best pecan pie I have ever had! Servers said it was prepared locally. Think there is anyway to talk the restaurant out of the recipe? Marianne Keathley Bakersfield, Calif. Dear Marianne: It doesn't get much better than a great pecan pie, and this is one of the better ones I've had. Rib City Grill was happy to share its recipe with us, which we've adapted below.
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
December 22, 2011
Barbecue pork ribs Total time: 1 hour, 15 minutes, plus marinating time. Servings: 6 3 pounds pork ribs, spare ribs or baby backs 2 tablespoons sugar 1 tablespoon salt 1 tablespoon black pepper 1/4 cup rice wine 1/2 to ¾ cup Chinese spare rib sauce, preferably Lee Kum Kee brand 1/4 cup plus 2 tablespoons honey 1. In a large baking dish, rub the ribs with the sugar, salt, black pepper and rice...
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