December 23, 2010
Persimmon Champagne cocktail Total time: 20 minutes, plus cooling time for the syrup Servings: 1 Note: Adapted from Jason Schiffer, 320 Main. Persimmon syrup 1 ripe Fuyu persimmon, cut into ½-inch cubes 1/2 cup water Fresh grated nutmeg 1 sprig rosemary 1 cup brown sugar In a medium saucepan heated over medium heat, cook the persimmon until the pieces caramelize, 5 to 10 minutes. (The persimmons may stick to the bottom of the pan. Gently scrape them from the pan, and continue to stir to keep them from burning.)
September 24, 1987
Use wine, vinegar or lemon juice as a base for an oil-free marinade that helps tenderize lean cuts of meat. In Lemon-Marinated Chuck Steak, fresh lemon juice joins celery seeds, thyme, oregano and rosemary leaves to add zest to chuck steak. Trim outside layer of fat from 1 1/2-pound bone-in beef chuck steak. Place steak in glass dish.
October 21, 2009 |
Dear SOS: I am utterly obsessed with the curried chickpeas at Joan's on Third. They are the best curried chickpeas I've ever had. Every time I go there I order them as part of the salad trio (a selection of three salads from their daily specials on the marketplace menu). I should know by now that I should order just the chickpeas because they're all I ever want to eat (well, that and a number of things from the bakery). Lauren Burchett Los Angeles Dear Lauren: The curry blend in this recipe gives an otherwise simple salad wonderful depth and robust flavor.
October 12, 2013
Anchovy aioli 10 minutes. Makes a scant ¾ cup 2 to 3 cloves garlic 3 to 5 anchovy fillets, to taste, cleaned if salt-packed, smashed to a paste using the back of a knife 1 tablespoon extra-virgin olive oil 2 teaspoons fresh lemon juice, more to taste 1/2 cup prepared mayonnaise Kosher salt Using a rasp or fine grater, grate the garlic directly into a medium bowl. Add the anchovy paste, olive oil and lemon juice, and stir to combine. Slowly stir in the mayonnaise until all of the ingredients are evenly incorporated.
May 19, 2011
Grilled romaine with radishes, hard-boiled eggs and toasted bread crumbs Total time: 45 minutes Servings: 6 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. Dressing 1 tablespoon minced shallots 1 tablespoon fresh lemon juice 5 teaspoons Champagne vinegar 1/2 cup oil 1 teaspoon salt Combine the shallots, lemon juice, vinegar, oil and salt in a small, lidded container and shake well to mix. Taste and add more lemon juice if necessary; the mixture should be very bright.
March 30, 1995 |
Step 1: Wash and scrub the lemons or limes; there's often a thin layer of wax or other preservative on the peel. Cut each fruit nearly into four pieces by making two cuts at right angles to each other from one end of the fruit almost to the other, leaving enough uncut that fruit can be opened without falling apart, about 1/2 inch. Step 2: Generously salt the exposed flesh, using at least three tablespoons per pound of lemons.
August 15, 1985
A bowl of refreshing punch is the ideal beverage for a large gathering--be it a bridal shower, birthday party or other warm weather celebration. Non-alcoholic punches are a popular alternative to serving liquor. Those with alcohol are certainly more economical than an open bar or serving wine. Apricot nectar, orange and pineapple juices, cream of coconut and rum form the base of Cream-Of-Coconut Fruit Punch. Club soda adds the sparkle.
December 29, 2011
Da Milano Servings: 1 Total time: 5 minutes Note: From Jonathan Baird of Hatfield's. 1 ounce Ramazzotti Amaro Juice of ½ lemon Juice of ½ orange Dash of Peychaud's bitters Prosecco In a cocktail shaker filled with ice, add the Amaro, lemon juice, orange juice and bitters. Shake; strain into a Champagne flute and top with Prosecco. Each serving: 193 calories; 1 gram protein; 19 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 17 grams sugar; 2 mg sodium.
March 1, 2012
Total time: 15 minutes Servings: This makes a generous cup. Note: Tahini should be labeled 100% pure sesame; use the paste, not prepared tahini sauce. Like natural peanut butter, tahini paste separates on standing. Stir tahini to incorporate the oil before measuring. You can make the sauce 1 or 2 days ahead and refrigerate it. 2 cloves garlic, peeled and quartered 3/4 packed cup very small Italian parsley sprigs without stems 1/2 packed cup cilantro sprigs with no thick stems 5 to 8 tablespoons water 1/2 cup tahini paste (not prepared sauce)