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Lemon

FOOD
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 ...
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WORLD
May 28, 2010 | By Edmund Sanders, Los Angeles Times
If Willy Wonka had a farm, it would fit right in here in Israel. Want a lemon-scented tomato or a chocolate-colored persimmon? How about some miniaturized garlic cloves for the home chef who doesn't have time to chop, or a purple potato that tastes buttery when cooked? There are no chocolate rivers or edible teacup flowers on Israeli farms, but you will find carrots shaped like potatoes, strawberries shaped like carrots, star-shaped zucchini and "watermelon" tomatoes — dark green on the outside with a juicy red flesh.
FOOD
May 5, 1999
Loquats are chiefly eaten fresh, but the Chinese sometimes stew them with meat and chicken or pickle them. In northern India, where loquats are often called May apples, cooks prepare them in a spiced chutney. In Sicily, loquats are grown in Trabia, near Palermo, where loquat-blossom honey is highly esteemed, and confectioners make marzipan nespole, artfully painted to look blemished like the real thing.
NEWS
October 11, 2012 | By S. Irene Virbila
For years I faithfully made Marcella Hazan's roast chicken, which basically involved roasting the bird with a lemon in its cavity. But once I tried Simon Hopkinson's recipe from his quite wonderful cookbook “Roast Chicken and Other Stories,” there was no going back. I absolutely crave this chicken and could eat it once a week, no problem. What's the difference? Well, butter. Hopkinson was famously the chef of Sir Terence Conran's restaurant Bibendum in London and since those heady days has gone on to write a regular column for the Telegraph in London.
CALIFORNIA | LOCAL
September 29, 1993
An item in your Sunday Ventura County Week section was headlined "Women Win Suit." The article stated that 100 women won $575,000 in a wage discrimination suit against the Oxnard Lemon Co. The article went on to say that the lawyers for the women received an additional $675,000 for their services. Unstated was the fee for the lemon company lawyers. Shouldn't you have headlined the article "Lawyers Win Again"? MARVIN MILLER Oxnard
FOOD
April 1, 2010
  Steamed asparagus with brown butter sauce Total time: 40 minutes Servings: 6 3 pounds asparagus, thickest you can find 6 tablespoons butter Juice of 1 lemon 2 tablespoons minced chervil mixed with 1 tablespoon minced parsley, or 3 tablespoons minced parsley Sea salt 1. Cut off the tough bases of the asparagus about 11/2 inches from the bottom, leaving the stalks as close to equal in length as possible. (Discard the tough ends.) Peel the asparagus: Using a vegetable peeler, start about an inch below the tip area and peel toward the base, increasing the pressure as you go, so you take more peel at the tougher end. There should be no dark green peel left below the tip area.
NEWS
June 9, 1985 | ROBIN TUCKER
We have no quarrel with strawberry daiquiris, no complaint with pina coladas . Harvey Wallbangers and margaritas have their place. But when the order of the evening is elegance, it's time to call upon the classics. From left: the refreshing combination of bourbon and mint in a frosty Mint Julep; a Gin Rickey with its crisp tang of lime; a crystal-clear Gibson; a cool, citrusy Orange Blossom; a topaz-colored Manhattan, and the sweet secret of a fizzy Champagne Cocktail.
SPORTS
July 20, 1991
Who is the Dodgers' biggest free-agent lemon over the past 15 years? Is it Don Stanhouse, Dave Goltz or Darryl Strawberry? At least Stanhouse and Goltz tried to contribute. On the other hand, Strawberry left his bat and love for the game in the Big Apple. THOMAS LITTLEFAIR Long Beach
FOOD
May 21, 2008
  Total time: 15 minutes Servings: 4 Note: Adapted from Baccarat Bar, Bellagio Las Vegas. The sweet and sour will keep for 1 week, refrigerated. Sweet and sour 1/4 cup sugar 1/2 cup fresh lemon juice In a small saucepan, stir the sugar with one-fourth cup water over medium heat until the sugar dissolves. Cool. Combine the cooled simple syrup and lemon juice. Makes 1 cup (8 ounces). Cocktail assembly 8 ounces pisco 3 ounces Cointreau liqueur 6 ounces white grape juice 6 ounces sweet and sour 3 ounces California Pinot Noir 4 slices lemon 3 grapes In a large pitcher filled with ice, add the pisco, Cointreau, grape juice and sweet and sour and stir to combine.
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