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Lemon Juice

NEWS
October 25, 2012 | By Noelle Carter
Lemons are so handy in the kitchen. Sure, they're great for flavor, but it's so easy to overlook how indispensable they can be as a natural kitchen cleanser. Here are a few quick tips and cleaning uses for lemons: Garbage disposal deodorizer. Chop up a lemon (or lemon peel, or orange) and throw it in the disposal before running. Your kitchen will go from funky to fresh in no time. Soak mineral deposits, scum and build-up with a little lemon juice. The juice will soften the build-up for easy removal.
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NEWS
September 27, 2012 | By Noelle Carter
Pasta, butter, lemon, basil, cream, Parmigiano and freshly ground black pepper. Could dinner possibly get any easier? Cream is infused with fresh basil and a touch of lemon, then poured over pasta. Topped with freshly grated Parmigiano and a little ground pepper, it makes for a remarkably easy but elegant meal. The recipe is adapted from Angelini Osteria in Los Angeles, and comes together in about 30 minutes. You can find the recipe here. For more quick-fix dinner ideas, check out our video recipe gallery here . Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less!
NEWS
September 17, 2012 | By Noelle Carter
Want to use raw onions in a dish, but concerned they might be a bit too strong or pungent? Soak them in a bowl of cold water for a few minutes before using. Soaking the onions for 15 minutes or so in cold water will help to soften their flavor, mellowing it out a bit. Perfect when you're planning your next burger party, or if you're fixing a salad like Nancy Silverton's little gem with dates, red onion and Gorgonzola dolce (recipe follows below). If you have any kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com . ALSO: Go behind the scenes at the Test Kitchen 134 recipes for your favorite restaurant dishes Browse hundreds of recipes from the L.A. Times Test Kitchen You can find Noelle Carter on Facebook , Google+ , Twitter and Pinterest . Little Gem lettuce with dates, red onion and Gorgonzola dolce Total time: 40 minutes Servings: 4 to 6 Note: Gorgonzola dolce is a sweeter type of Gorgonzola; it is available at cheese stores as well as select gourmet stores and well-stocked markets.
NEWS
September 14, 2012 | By Noelle Carter
For dinner tonight, look no further than our most recent Culinary SOS from Allison Engel in Los Angeles, who writes: "The chopped kale salad at the Napa Valley Grille in Westwood is the sort of healthy, interesting dish you could eat every day. In fact, a waitress there who recommended it told me she does exactly that. After I ordered it a few times, I saw her point. Can you pry the recipe loose from the restaurant?" Chopped kale and romaine are tossed with quinoa, almonds, raisins and parmesan cheese, with a bright lemon vinaigrette added just before serving.
FOOD
August 18, 2012 | By Russ Parsons, Los Angeles Times
Tomatoes are summer's glamour crop, round, red and ripe. But though zucchini will never get as many magazine covers, real cooks know you can't beat it for versatility. If you've got a perfectly ripened backyard tomato, there are only a few things you should do with it (yes, admittedly, all of them are delicious). But if you've got a bag of zucchini, well, the sky is the limit. Here, when you include the three accompanying recipes, are a dozen quick ideas. 31 zucchini recipes 1. Bulgur salad with arugula, zucchini and pine nuts: Combine toasted soaked bulgur, wilted zucchini and minced red onion, dress with olive oil and lemon juice and at the last minute add torn arugula leaves and toasted pine nuts.
ENTERTAINMENT
August 17, 2012
Tom Bergin's, the sturdy Irish tavern founded in 1936, has received a makeover of late and has brushed up its drink list to include a variety of taste-tempting tipples that leap beyond your run-of-the-mill Irish coffee. One of our favorites goes by the cheerful-sounding name of Breakfast Cocktail and bravely pairs the sunshine-y flavors of marmalade and curacao with the brooding heft of whiskey and the pucker of lemon. -- Breakfast Cocktail by Marcos Tello, adapted from a Salvatore Calabrese recipe Bar spoon of orange marmalade 1/2 ounce lemon juice 1 ounce curacao (Tom Bergin's uses a house recipe; suitable replacement is Grand Marnier)
NEWS
August 15, 2012 | By Noelle Carter
A perfect dish for summer, Houston's couscous combines raisins, tomatoes, almonds and parsley with fresh chopped radish and green onion. The couscous and bulgur wheat salad is brightened with fresh mint and a dash of lemon juice, and comes together in about an hour. For more quick-fix dinner ideas, check out our video recipe gallery . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less. ALSO: The magic of pate-a-choux Go behind the scenes at the Test Kitchen Browse hundreds of recipes from the L.A. Times Test Kitchen You can find Noelle Carter on Facebook , Google+ and Twitter . Email Noelle at noelle.carter@latimes.com . Houston's couscous Total time: 40 minutes, plus cooling time Servings: 4 to 6 Note: Adapted from Hillstone Restaurant Group 3 cups water, divided 1/2 cup couscous 1/2 cup bulgur wheat 3/4 cup coarsely chopped radishes 3 tablespoons finely cut green onions 3 tablespoons minced Italian parsley 1/2 cup raisins 12 very small tomatoes, such as Sweet 100s 1/3 cup whole roasted, skin-on almonds About ½ cup whole fresh mint leaves 1 tablespoon fresh lemon juice, preferably Meyer lemon, more to taste 1 tablespoon extra-virgin olive oil, more to taste Sea salt and fresh ground black pepper to taste 1. In a small saucepan, bring 11/2 cups...
FOOD
June 9, 2012
  Total time: 8 minutes Servings: 1 cocktail Note: Adapted from Lindsay Nader of Pour Vous. For cane syrup: Using an immersion blender, blend equal amounts of cold water and sugar in the raw that has been finely ground in a spice grinder until the sugar has dissolved. For ginger syrup: Blend equal amounts of baker's fine sugar with fresh ginger juice until uniform. 1 ounce poire eau de vie, preferably E.G. Massenez eau de vie de poire Williams 3/4 ounce fresh carrot juice 3/4 ounce fresh lemon juice 1/4 ounce ginger syrup 1/4 ounce yellow chartreuse 1/4 ounce cane syrup Cucumber ribbon, for garnish In a cocktail shaker filled with ice, combine the eau de vie, carrot juice, lemon juice, ginger syrup, yellow chartreuse and cane syrup.
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