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Lemon Juice

FOOD
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.
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FOOD
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.
FOOD
February 3, 2011 | By Noelle Carter, Los Angeles Times
  Dear SOS: I recently dined at Mustards Grill in Napa. We had the most delicious crispy calamari with a curried slaw that was out of this world. I'm hoping you can get the recipe for the slaw. I would go there every day if I lived in the area. Thanks, Sarabeth Rothfeld Woodland Hills Dear Sarabeth: We loved the bright flavors and depth of flavor in this so-simple recipe. It works as a perfect side dish, whether you're hosting a formal dinner or having the gang over to watch a little football.
FOOD
December 30, 2010
  Warszawa is a wonderfully homey little restaurant that has been quietly serving amazingly sophisticated Polish food in Santa Monica for more than three decades. It may be most famous for its roast duck and pirogi (and its terrific collection of Polish vodkas), but this borscht is simply unbelievable. The layering of flavors — sweet beets, fresh dill, green onions, tangy buttermilk — makes it one of the best any of us has ever tasted. Warszawa's cold borscht Total time: About 1 hour, plus cooling time for the beets Servings: 4 Note: Adapted from Warszawa in Santa Monica 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.
FOOD
December 23, 2010
  Nuit rouge Total time: 40 minutes, plus cooling time for the syrup Servings: 1 Note: Adapted from Vincenzo Marianella, Copa d'Oro. Make cranberry ice cubes by placing cranberries into 1-inch ice cube molds and pouring cranberry juice to fill. Freeze until set. Cinnamon-allspice syrup 1 cup water 1 cup sugar 4 cinnamon sticks, broken into pieces 1 to 11/2 teaspoons allspice 1 (4-inch) vanilla bean, split 1. In a saucepan , combine the water, sugar, cinnamon and allspice.
FOOD
December 23, 2010
Diospyros Cup Total time: 7 minutes Servings: 1 Note: Adapted from Brian Summers, Test Kitchen. To make the ginger maple syrup, stir 3 parts Grade B maple syrup with 1 part fresh ginger juice. Summers uses chocolate persimmons when in season. 1/2 persimmon, cut into pieces 2 ounces gin 3/4 ounce fresh lemon juice 3/4 ounce ginger maple syrup 1/2 ounce bitter lemon soda or club soda Thin slices of persimmon, for garnish Place the persimmon into a shaker and muddle.
FOOD
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.)
FOOD
November 18, 2010 | By Noelle Carter, Los Angeles Times
  Dear SOS: My husband and I have been regulars at Warszawa in Santa Monica for years. On hot days, I dream about their cold borscht, which is perfectly balanced and better than anything my grandmother ever made. Is there any way you could find out their recipe for me? Thank you so much! Susan Hurwitz Arneson Dear Susan: Warszawa's cold borscht is bright, both in color and flavors, vibrant red beets complemented with the gentle tang of buttermilk and fresh cool flavors of dill and cucumber.
HEALTH
June 28, 2010 | Joe Graedon, Teresa Graedon, The People's Pharmacy
I have taken naproxen regularly for several years, having had knee replacement and shoulder surgery. When I take naproxen, my blood pressure goes up from 115/70 to about 145/94. I was told my blood pressure problem was unrelated to the drug, but when I quit taking naproxen, my blood pressure went back down to 115/70. A recent report from Denmark (Circulation: Cardiovascular Quality and Outcomes, July 2010) involved reviewing the health records of more than 1 million people taking NSAID pain relievers such as ibuprofen (Advil, Motrin, etc.)
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