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FOOD
September 17, 2008
  Lime coconut sorbet Total time: 20 minutes, plus freezing time Servings: Makes 5 cups Note: Adapted from Brix@1601 executive pastry chef Renee Ward. Coconut purée is available at Surfas in Culver City, Nicole's Gourmet Foods in South Pasadena and online at www.perfectpuree.com . This recipe may be made up to a week before assembling the coconut coupes. 1 1/2 cups milk 1 cup plus 2 tablespoons sugar 3 cups coconut purée 1/2 cup plus 4 1/2 teaspoons lime juice (4 to 5 limes)
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NEWS
October 25, 2013 | By Mary MacVean
Ernest Miller, canner and preserver extraordinaire, is also a major California booster. His chef's jacket  has his company name and logo (Rancho La Merced Provisions) over the left breast but the California bear on the collar. And in class Wednesday night, his lecture could be commandeered by California tourism officials. We made marmalade with grapefruit from Miller's yard, and lemons and oranges. And we made preserved limes, a twist on the more common preserved lemons using salt to cure the fruit.
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FOOD
October 14, 2010
  Lime and black pepper cookies Total time: 45 minutes, plus chilling time Servings: Makes about 4 dozen cookies ½ cup (1 stick) unsalted butter at room temperature 1 cup granulated sugar ¼ cup whole milk ¼ teaspoon vanilla extract 1 egg, at room temperature 2 cups (8.5 ounces) flour 1/4 cup plus 1 tablespoon lime zest (about 5 limes) 2 teaspoons baking powder 3/4 teaspoon finely ground black pepper 1/4 teaspoon kosher salt Confectioner's sugar, for dusting the finished cookies Black pepper, to garnish (optional)
FOOD
September 7, 2013 | By Jessica Gelt
There are times when hard liquor feels too, well, hard, but beer or wine just won't do. That's when it's best to get creative. Take, for example, an interesting little tipple created by mixologist Dave Fernie (Harvard & Stone, Pour Vous) for chef Phillip Lee's new Scratch Bar on La Cienega Boulevard's restaurant row. Nigori sake serves as the base of this light refresher, which is pepped up by the addition of fresh pineapple and lime juices and a touch of simple syrup. The final, pleasing twist is delivered via a pinch of salt.
FOOD
July 15, 2010
Watermelon with mint and lime Total time: 10 minutes, plus chilling time Servings: 6 Note: Adapted from recipe by Teresa Fanucchi in "A Place at the Table" 6 cups (about 3/4 pound) seedless watermelon cubes, from about 1/4 seedless watermelon (rind removed) 2 tablespoons chopped fresh mint 1 tablespoon extra-virgin olive oil Juice of two limes In a large bowl, toss the watermelon cubes with the mint, olive oil and lime juice. Chill the salad for at least 1 hour before serving.
FOOD
July 1, 2010
  Grilled corn with tequila-lime butter Total time: 1 hour, plus chilling time for the butter Servings: 8 Note: This butter can be made a day ahead and stored tightly wrapped in the refrigerator. 1/2 cup (1 stick) butter, softened to room temperature 3/4 teaspoon minced, seeded jalapeño 1 teaspoon finely grated lime zest (about 4 Mexican limes) 1 teaspoon lime juice (about 1 Mexican lime) 1 teaspoon tequila 1 tablespoon minced cilantro 1/2 teaspoon salt 8 unshucked ears corn 1. Make the tequila-lime butter.
FOOD
December 23, 2009 | By David Karp
This year, for the first time, you don't have to be a scientist or an Australian to taste citrus caviar from legendary finger limes, as the initial, very small harvest from commercial plantings in California has started to show up at local markets and restaurants. The finger lime is very different from other citrus, somewhat resembling a gherkin, elongated in shape, and up to 3 inches in length. Its skin is thin and can range from purplish or greenish black, the most typical color, to light green or rusty red. When the fruit is cut in half, the juice vesicles, which are under pressure, ooze out as if erupting from a mini-volcano.
FOOD
July 2, 2008
  Total time: 20 minutes Servings: Makes 2 quarts Note: Inspired by Jimmy Shaw, of Loteria Grill. Find agave nectar at Trader Joe's stores, Whole Foods, Ralphs and other markets. 5 whole cucumbers, coarsely chopped (not peeled or seeded) 1/2 cup fresh lime juice 1/2 serrano chile, seeded and minced (or more to taste) 1/8 cup agave syrup Sea salt In a blender, in batches, purée the cucumbers with 2 1/4 cups of water, the lime juice, chile, agave syrup and a generous pinch of sea salt on high speed.
FOOD
July 7, 2012
Total time: 1 hour, plus 1 hour cooling time for the artichokes Servings: 4 Note: Adapted from Alain Passard's "The Art of Cooking with Vegetables" 4 medium artichokes with tightly packed leaves 12 large fresh (not dried) bay leaves 6 to 8 tablespoons olive oil Juice of 1 lime Fleur de sel or salt of your choice 1. Trim back the stocks of the artichokes, snip the outer edges of the leaves and trim the top. Cut the bay leaves in half lengthwise.
FOOD
June 5, 2013
Total time: 40 minutes Servings: 8 Note: Fuyus are the small, crisp persimmons. They're only slightly sweet, so when paired with an assertive vinaigrette, they make a refreshing salad. 2 pounds Fuyu persimmons Juice of 1 lime 1/2 teaspoon ground cumin 1/2 serrano chile, seeded and minced Salt 1 tablespoon walnut oil 1/4 cup pomegranate seeds (about 1/4 pomegranate) 3 tablespoons chopped walnuts, toasted 2 tablespoons chopped cilantro 1. Cut off the tough green calyxes and slice each persimmon in 10 to 12 wedges.
FOOD
June 8, 2013 | By Noelle Carter, Los Angeles Times
Dear SOS: I'm not a big drinker, but there's a cocktail that Akasha Restaurant in Culver City makes that could make me a convert. It's called a Ruby Red Mojito, made with pink grapefruit juice. I've tried versions at other restaurants, but they're not as good as Akasha's. I'd love to serve this to friends on game night and would be delighted if you could get Akasha to give you its recipe. Katherine Fleischmann Valley Glen Dear Katherine: Bright and refreshing, Akasha's mojito combines fresh grapefruit juice with lime, rum, a touch of agave syrup for sweetness and club soda for a little fizz.
NEWS
June 7, 2013 | By Noelle Carter
Looking for something perfectly cool for a hot summer day? Oh, and simple? And ready in about an hour? Try ceviche. Specifically, this scallop ceviche recipe requested by Amanda in Encino: "We spent the weekend in Los Cabos and had an incredible scallop ceviche dish at the Tequila & Ceviche Bar at Las Ventanas. It was so fresh, I think it came straight from the Gulf of California. The chef said they marinate the scallops in lime juice to "cook" them. It looked beautiful, tasted even better and seemed pretty simple to make.
FOOD
June 5, 2013
Total time: 40 minutes Servings: 8 Note: Fuyus are the small, crisp persimmons. They're only slightly sweet, so when paired with an assertive vinaigrette, they make a refreshing salad. 2 pounds Fuyu persimmons Juice of 1 lime 1/2 teaspoon ground cumin 1/2 serrano chile, seeded and minced Salt 1 tablespoon walnut oil 1/4 cup pomegranate seeds (about 1/4 pomegranate) 3 tablespoons chopped walnuts, toasted 2 tablespoons chopped cilantro 1. Cut off the tough green calyxes and slice each persimmon in 10 to 12 wedges.
FOOD
May 22, 2013
  Total time: 20 minutes, plus macerating time Servings: 1 Note: From Peter Birmingham at Norman's, where the drink is made with Ron Matusalem Platino rum. Birmingham also recommends Bacardi Silver or Cruzan Estate Light rum. You'll have enough simple syrup and candied kumquats for up to 12 drinks. Candied kumquats 1 cup boiling water 1 cup sugar 12 kumquats, whole 1 stalk lemongrass, ends trimmed and two outer layers removed, slightly smashed with the side of a chef's knife 1/2 teaspoon orange blossom water 1. Add the boiling water to the sugar.
FOOD
May 18, 2013 | By Jessica Gelt, Los Angeles Times
Sometimes a cocktail is as good as a meal. That's certainly the case with a big, bold summer drink called the Horchata Colada. Created by Paul Sofsky for the new Mexican restaurant El Corazon de Costa Mesa at the Triangle in Costa Mesa, the concoction serves up gooey pineapple chunks in a creamy base of smooth coconut rum, tangy lime and spiced horchata rice milk. The rim of the glass is an experiment in layering with crushed pretzels clinging to a sticky layer of sweet caramel sauce.
FOOD
May 11, 2013 | By S. Irene Virbila, Los Angeles Times
On these beautiful, lazy mornings of late spring, brunch beckons like the promised land. Bring a couple of good friends (or your mom), sit in the sunshine and catch up over a relaxed meal. We're not talking giant buffets but carefully prepared, seasonal dishes. I don't indulge often, but whenever I do, I leave with a feeling of well-being that leaves a glow on the rest of the day. A.O.C. Reserve a table in the romantic garden at A.O.C.'s new digs (the former Orso). Bougainvillea nods over the garden wall.
FOOD
November 6, 2009 | By David Karp
California's season for limes is much earlier than for most other citrus. Some limes show up at farmers markets through the winter, and a very few year-round, but September to December is the time of plenty for locally grown fruit. The prototype of the lime family, the small, round, seedy "true lime," is usually called Mexican lime here, and elsewhere by many other names, including Key and West Indian lime. Scientists have long debated the ancestry of this species, Citrus aurantifolia , but recent genetic analyses show that its father, the pollen parent of the true lime, was citron, which was also the father of the lemon; and the mother was a papeda , possibly Citrus micrantha , one of a group of primitive citrus species with acrid rind oil, like the Kaffir lime.
FOOD
May 4, 2013 | By Jessica Gelt, Los Angeles Times
A.O.C., the small-plates restaurant concept by Suzanne Goin and Caroline Styne, recently moved to a lovely spot on 3rd Street in what was formerly Il Covo. The restaurant has long been known for its impeccable wine list, but it now has a full bar with cocktails by talented barman Christiaan Rollich. Rollich, who could easily be called a bar chef, is devoted to using the freshest farmers market ingredients in his drinks, often heading to the kitchen to weave in ever more culinary aspects to their execution.
FOOD
May 4, 2013
  Grapefruit margarita Total time: 10 minutes Servings: 4 Wedge of lime 2 teaspoons coarse margarita salt 14 ounces ruby red grapefruit juice, with pulp (about 3 medium grapefruits) 1 ounce lime juice 5 ounces reposado tequila 2 ounces triple sec 4 slices grapefruit or twists 1. Run a lime wedge halfway around the rims of four margarita glasses and dip into salt. Set aside. 2. Combine 7 ounces grapefruit juice, one-half ounce lime juice, 2 1/2 ounces tequila and 1 ounce triple sec in a cocktail shaker.
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