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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 27, 2013
Buttermilk biscuits and burnt orange honey butter 1 hour, 20 minutes. Makes about 1 dozen biscuits Buttermilk biscuits 4 cups (17 ounces) flour 3 tablespoons baking powder 1/2 teaspoon salt 1/4 cup sugar 1 cup (2 sticks) cold butter 2 cups buttermilk Cream or melted butter, for brushing Natural sugar, for sprinkling 1. Heat the oven to 425 degrees. 2. In a large bowl, whisk together the flour, baking powder, salt and sugar. Cube or grate the cold butter on top of the dry ingredients, and then cut it in using a pastry cutter or fork.
March 9, 2013 | By Noelle Carter, Los Angeles Times
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.
December 16, 2009
Total time: 45 minutes Servings: Makes about 75 cookies 1 cup (2 sticks) butter 1 cup sugar 1 egg, divided 1/2 teaspoon cinnamon 2 cups (8 ounces) sifted flour 1 tablespoon water 1/2 cup chopped walnuts 1. Heat the oven to 350 degrees. In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the butter and sugar. Beat in the egg yolk until incorporated. Beat in the cinnamon, then slowly beat in the flour until incorporated.
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.
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...
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.
September 22, 2011
Total time: 25 minutes, plus resting time for the batter Servings: Makes about three (9- to 10-inch) pancakes, 6 to 8 servings Note: Adapted from David Lebovitz's "The Sweet Life in Paris. " Chickpea (or garbanzo) flour is available at well-stocked markets as well as gourmet and cooking stores. 1 cup (4.6 ounces) chickpea flour 1 cup plus 2 tablespoons water 3/4 teaspoon sea salt, plus extra for serving 1/8 teaspoon ground cumin 2 1/2 tablespoons olive oil, divided, more as needed Freshly ground black pepper, for serving 1. In a blender, combine the flour, water, salt, cumin and 1½ tablespoons oil until smooth.
January 31, 2012 | By Jeannine Stein, Los Angeles Times / For the Booster Shots blog
Swimmer Natalie Coughlin didn't earn 11 Olympic medals by eating junk food. The 29-year-old has been interested in food since her days at UC Berkeley, when she began to break out of her grilled chicken and broccoli habit and explore more appealing fare. That led her to start cooking for herself, reading books on food and growing fruit, vegetables and herbs at her home in Northern California. We spoke with Coughlin recently about why good nutrition is important for athletes--even weekend warriors--and why good food should be enjoyed.
January 28, 2009
  Total time: 35 minutes Servings: 4 to 8 Note: Adapted from "Spice: Flavors of the Eastern Mediterranean" by Ana Sortun. Haloumi, a hard sheep's milk cheese from Cyprus, is available at Whole Foods Markets and Bay Cities Italian Deli & Bakery in Santa Monica, as well as most cheese shops and Middle Eastern groceries. Ouzo, a Greek, anise-flavored liqueur, is widely available at well-stocked supermarkets and liquor stores. Zest and juice of 1 lemon 1 tablespoon dark brown sugar 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground cardamom 1/4 teaspoon freshly ground black pepper 8 dates, cut in half and pits removed 2 tablespoons olive oil, divided 3/4 pound haloumi, cut into 8 slices (about 1/3 -inch thick)
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