August 19, 2013
Question: I have a plant with five round watermelons growing from it. They are all dark green. How do I know when to pick them? Martha R. Sklar Los Angeles Answer: That's a question that someone recently asked us at the counter of our nursery. Here are three easy ways to tell when watermelon is ready to pick: 1. The tendrils closest to the melon turn from green to brown. 2. The ground spot on the belly of your melon turns from white to yellow. 3. The old-fashioned thumping technique yields a hollow sound.
December 9, 2010
Kale Caesar Total time: 30 minutes Servings: 4 to 6 Note: Adapted from "Tartine Bread" by Chad Robertson. Caesar dressing 2 lemons 3 cloves garlic 6 olive oil-packed anchovy fillets 1 egg yolk Salt 2 cups olive oil To make the dressing, grate the zest from 1 lemon. Cut both lemons in half. Place the garlic, anchovies and lemon zest in a mortar and pound with a pestle to make a thick paste.
February 4, 2010
Lentil chili with merguez Total time: 1 hour, 20 minutes Servings: Makes 16 to 20 (1-cup) servings Note: Merguez sausage can generally be found at gourmet and cooking supply stores. Harissa can generally be found at gourmet and cooking supply stores, as well as select well-stocked supermarkets. 3 tablespoons olive oil 1 large onion, thinly sliced lengthwise 2 teaspoons chopped ginger 1 teaspoon chopped garlic Zest of 2 lemons 2 sticks cinnamon 4 teaspoons cumin 4 teaspoons smoked paprika 1 tablespoon turmeric 1 teaspoon cardamom 1/4 cup tomato paste Juice of 1 lemon, more to taste 3 (14.5-ounce)
December 23, 2010 |
Dear SOS: The lemon pasta at Angelini Osteria on Beverly Boulevard seems remarkably simple. My attempts at re-creating it have been remarkably underwhelming. Can you get the exact measurements and ingredients for this memorable comfort dish? The restaurant describes it as "Tagliolini al Limone with Lemon, Cream, Parmigiano-Reggiano and Basil. " However, there is obviously a specific method as to how the kitchen gets it to come out so balanced and tasteful. Thank you. Janie Orenstein Pacific Palisades Dear Janie: We loved the wonderful simplicity to this dish: Fresh basil and a touch of lemon are infused with a little heavy cream, which is cooked down just until it thickens, and is poured over pasta.
November 25, 2010 |
It's easy enough to freehand your way into a decent bottle of limoncello . All you need is a generous handful of lemon zest, a neutral spirit, some sugar and a couple of days of infusing patience. But to Ventura Limoncello's co-owner James Carling, decent is hardly the same as delizioso , at least in the eyes of his Italian in-laws. "You have to watch each lemon, step by step," says his mother-in-law, Rossana Zaretti, in Italian-soaked English as she runs a citrus peeler from the top to the bottom of a locally grown Eureka lemon.
February 24, 2011
Baby artichoke gratin Total time: 50 minutes Servings: 8 to 10 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. 4 pounds baby artichokes 1 lemon, divided, plus lemon wedges for garnish Salt 2 egg yolks White pepper 1 tablespoon water 2 garlic cloves, minced 1/2 cup canola oil 1/2 cup olive oil 1 cup heavy cream, whipped 3/4 cup finely grated Parmigiano-Reggiano 1. Trim the artichokes: Fill a large bowl with a couple of quarts of cold water, and squeeze in the juice of one-half of a lemon (drop in the cut lemon half too)
November 25, 2009 |
Appetizers? Before Thanksgiving dinner? Yes. Yes. And yes (in answer to your next question: "But will I have time to make them?"). The main event might be the big golden bird, but a thoughtful appetizer or two goes a long way toward making dinner special -- to say nothing of keeping your hungry guests occupied while you're putting the finishing touches on the real food. With so much of the Thanksgiving menu scripted in stone, this is your opportunity to put something on the table that's unexpected: wedges of Fuyu persimmon wrapped in prosciutto; servings of avocado mousse topped with crème fraîche, caviar and a little pistachio oil; or olives warmed with crushed red pepper, fennel seeds, lemon peel and garlic.
July 21, 2011
Shrimp charmoula confit Total time: 50 minutes, plus marinating time Servings: 4 4 cloves garlic, minced 1 tablespoon grated ginger root 1/2 cup chopped parsley 1/3 cup chopped cilantro Zest and juice of 1 lemon 2 teaspoons sweet Spanish paprika Pinch cayenne powder 2 teaspoons ground cumin 1 dried bay leaf, crumbled Pinch saffron, optional 1/4 teaspoon salt ...
November 15, 2012 |
As of late September chef Bejamin Bailly has no longer helmed the kitchen at Dana Hollister's Silver Lake restaurant, Cliff's Edge. A little under a year after Bailly overhauled the restaurant's menu in a move that generated significant buzz , Bailly has been replaced by former Public Kitchen & Bar chef Vartan Abgaryan. No reason has been given for Bailly's departure, but Hollister and team welcome Abgaryan and his new menu featuring local, seasonal seafood, meats and veggies.