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FOOD
June 9, 2011
  Spinach soup with nutmeg and crème fraîche Total time: 30 minutes Servings: 4 Note: Adapted from "A Year in My Kitchen" by Skye Gyngell 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. 10 ounces young, tender spinach leaves 2 tablespoons butter 2 large shallots, finely sliced 1 clove garlic, minced Salt and freshly ground black pepper 4 cups chicken stock Generous 2/3 cup crème fraîche 1/2 teaspoon freshly grated nutmeg, or to taste Grated lemon zest 1. Wash the spinach very well in several changes of water.
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FOOD
April 13, 2013 | By Jessica Gelt, Los Angeles Times
Former Le Cirque and Citrus chef Rémi Lauvand has landed in downtown L.A. at a sleek new restaurant called Le Ka. For his head mixologist, the acclaimed French chef (who is cooking food from all over the world at Le Ka) has chosen South Carolina native Andrew Parish. Parish is all about expanding the relationship between food and drink, often incorporating the former into the latter. Take for example his hot banana buttered rum, which employs rich butter and mashed bananas in the service of creating a mouth-watering hot cocktail that feels very much like a meal.
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FOOD
December 23, 2009
  Cauliflower and potato gratin Total time: 1 hour, 15 minutes Servings: 6 to 8 1 (1 1/4 -pound) head of cauliflower 1/2 pound small boiling potatoes Salt 1 tablespoon vinegar 1/4 cup butter 1 leek, white part only, finely chopped (about 1/2 cup) 1/4 cup flour 1 1/2 cups milk 2 tablespoons crème fraiche or sour cream 3/4 cup grated Gruyère cheese, divided (about 1 1/2 ounces) Freshly grated nutmeg 1/4 cup fresh bread crumbs 1. Heat the oven to 400 degrees.
NEWS
November 7, 2012 | By Noelle Carter
Tender spinach coarsely pureed in chicken broth, the simple flavors deepened with rich and tangy creme fraiche, freshly grated nutmeg and a little lemon zest. It's a wonderfully simple soup, coming together in only 30 minutes. 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. ALSO: Apples 101 ... and 52 recipes 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+ , Twitter and Pinterest . Email Noelle at noelle.carter@latimes.com.
FOOD
November 18, 2010
  Sharon's ambrosia Total time: 15 minutes Servings: 12 to 16 Note: From Sharon Rushing Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, we want photographic evidence: Click here to upload pictures of the finished dish. 1 pint heavy cream 3 1/2 tablespoons powdered sugar, or to taste 1/4 teaspoon ground nutmeg, or to taste, plus more for garnish 1/4 teaspoon ground cinnamon, or to taste, plus more for garnish 1 teaspoon vanilla 1 (20-ounce)
FOOD
August 29, 1991 | BARBARA HANSEN
A potful of these beans disappeared in a flash at a summer barbecue. The recipe is based loosely on one by Anders Strandberg of Gustaf Anders Restaurant in Santa Ana. Anders added the nutmeg, and I put in the bacon, onion and Chinese thick soy sauce, a molasses-based condiment that turns the beans a rich golden brown (Look for Koon Chun brand in Chinese markets).
FOOD
June 3, 2010
Buttermilk doughnuts Total time: 1 hour Servings: Makes about 1 1/2 dozen donuts 4 1/4 cups (18 ounces) flour 1 tablespoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt Pinch grated nutmeg 1/4 teaspoon cinnamon 2 eggs 1 egg yolk 3/4 cup sugar 1 teaspoon vanilla 1 cup buttermilk 3 tablespoons butter, melted 1. In a large bowl, sift together the flour, baking powder, baking...
FOOD
April 13, 2013 | By Jessica Gelt, Los Angeles Times
Former Le Cirque and Citrus chef Rémi Lauvand has landed in downtown L.A. at a sleek new restaurant called Le Ka. For his head mixologist, the acclaimed French chef (who is cooking food from all over the world at Le Ka) has chosen South Carolina native Andrew Parish. Parish is all about expanding the relationship between food and drink, often incorporating the former into the latter. Take for example his hot banana buttered rum, which employs rich butter and mashed bananas in the service of creating a mouth-watering hot cocktail that feels very much like a meal.
FOOD
May 1, 1986 | MINNIE BERNARDINO, Times Staff Writer
Question: I don't have a complete line of herbs and spices in my pantry and I know there are a million of them. Can you please tell me what different herbs are interchangeable, if any at all? For instance what can I use for mace or marjoram? Also, what is quatre epices? There's also seasoning blend, which I have been finding in quite a few recipes lately. I would like to know who makes it, so I'd know what to look for in the stores.
FOOD
December 16, 2009
Total time: About 1 hour, 15 minutes, plus cooling time for the cookies Servings: About 7 dozen cookies Cookies 1 cup (2 sticks) butter, at room temperature 3/4 cup sugar 1 egg 2 teaspoons vanilla extract 2 teaspoons rum flavoring 1 teaspoon grated nutmeg 3 cups (12 ounces) sifted flour 1. Heat the oven to 350 degrees. In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter and sugar. Beat in the egg, then the vanilla and rum flavoring.
FOOD
November 18, 2010
  Sharon's ambrosia Total time: 15 minutes Servings: 12 to 16 Note: From Sharon Rushing Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, we want photographic evidence: Click here to upload pictures of the finished dish. 1 pint heavy cream 3 1/2 tablespoons powdered sugar, or to taste 1/4 teaspoon ground nutmeg, or to taste, plus more for garnish 1/4 teaspoon ground cinnamon, or to taste, plus more for garnish 1 teaspoon vanilla 1 (20-ounce)
FOOD
June 3, 2010
Buttermilk doughnuts Total time: 1 hour Servings: Makes about 1 1/2 dozen donuts 4 1/4 cups (18 ounces) flour 1 tablespoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt Pinch grated nutmeg 1/4 teaspoon cinnamon 2 eggs 1 egg yolk 3/4 cup sugar 1 teaspoon vanilla 1 cup buttermilk 3 tablespoons butter, melted 1. In a large bowl, sift together the flour, baking powder, baking...
FOOD
December 23, 2009
  Cauliflower and potato gratin Total time: 1 hour, 15 minutes Servings: 6 to 8 1 (1 1/4 -pound) head of cauliflower 1/2 pound small boiling potatoes Salt 1 tablespoon vinegar 1/4 cup butter 1 leek, white part only, finely chopped (about 1/2 cup) 1/4 cup flour 1 1/2 cups milk 2 tablespoons crème fraiche or sour cream 3/4 cup grated Gruyère cheese, divided (about 1 1/2 ounces) Freshly grated nutmeg 1/4 cup fresh bread crumbs 1. Heat the oven to 400 degrees.
FOOD
December 16, 2009
Total time: About 1 hour, 15 minutes, plus cooling time for the cookies Servings: About 7 dozen cookies Cookies 1 cup (2 sticks) butter, at room temperature 3/4 cup sugar 1 egg 2 teaspoons vanilla extract 2 teaspoons rum flavoring 1 teaspoon grated nutmeg 3 cups (12 ounces) sifted flour 1. Heat the oven to 350 degrees. In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter and sugar. Beat in the egg, then the vanilla and rum flavoring.
TRAVEL
July 19, 2009 | Rosemary McClure
When I planned this trip to Connecticut, I expected to be awash in a sea of blue blazers, pink polo shirts and cream-colored sweaters knotted around the tanned necks of lacrosse players. The upper-crust area I planned to visit, in the picturesque northwestern region of Connecticut, is Preppy Central; it's also a playground and retreat for Oscar de la Renta, Henry Kissinger, Dustin Hoffman, Meryl Streep and Kevin Bacon.
NEWS
December 24, 2001 | MARK FINEMAN, TIMES STAFF WRITER
For half a millennium, the aromatic little seed of the Myristica fragrans tree is said to have cured everything from boils and backaches to strokes and the plague. Arabs and Indians swear that it's an aphrodisiac. Malcolm X smoked it in jail when he ran out of marijuana. Wars were fought over it--including one that rendered the obscure New World island of Manhattan to the British. Today it's in toothpaste, perfume, sausages and soap--not to say countless cups of eggnog.
FOOD
January 14, 1988 | JOAN DRAKE, Times Staff Writer
Question: An Italian cooking expert I'm not, so when it comes time to top the various pasta dishes I make I'm at a loss. Could you please explain the differences between the sauces used in Italian cooking? For instance, what exactly are the differences between marinara, pesto and regular tomato sauce? Answer: The following is a partial list of pasta sauces excerpted and adapted from "A Pocket Guide to Italian Food and Wine" (A Fireside Book--Simon & Schuster: 1986, $5.
FOOD
December 12, 1991 | ABBY MANDEL
Nutmeg is one of those spices that comes out of the cupboard only in December, mostly for the purpose of enhancing eggnog drinks. Otherwise, American cooks seem reluctant to use nutmeg in anything other than desserts featuring apples and pears. Oh, it might occasionally show up in spinach too. In truth, it's a versatile spice that is good in many dishes.
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