March 24, 2011 |
Every once in a while you stumble upon a culinary trick that changes your life in the kitchen. Learning how to peel ginger with a spoon. Finding out how to save a broken sauce. Figuring out how to convert a roasting pan into a stove-top smoker. Recently I "discovered" the magic of quick puff pastry. There is an elegant beauty to puff pastry. The way its paper-thin layers puff like magic, delicately crisp and golden. The way it shatters with each bite, shards of pastry flying about like bits of confetti.
March 24, 2011
Quick puff pastry 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. Total time: 25 minutes, plus chilling time Servings: This makes 22½ ounces of dough (enough for 1 tart, 8 turnovers or 4 vol-au-vents) 1 1/4 cups (2½ sticks) cold butter, cut into ½-inch cubes 1 1/2 cups (6.4 ounces)
February 20, 2008
Total time: 45 minutes, plus 30 minutes for chilling Servings: 16 Note: Adapted from a recipe by Anya von Bremzen 1/2 pound regular mozzarella, grated 1/2 pound feta, grated 1 large egg, lightly beaten 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh dill 2 sheets good-quality frozen puff pastry, thawed 1 large egg beaten with 1 teaspoon water (for egg...
August 8, 2004 |
Most people don't give zucchini a lot of thought--or, for that matter, respect. With a year-round commercial growing season and a mild flavor, the vegetable often is taken for granted. But really, it should be recognized for its many favorable qualities, the best of which is that you can use half your crop for dinner and the other half for a cake. Also, zucchini plants are so prolific in the summertime that a home gardener could feed the neighborhood with his crop.
October 23, 2002 |
Frozen puff pastry that's good enough for the pros Not all puff pastry is equal, as we learned in making apple tarts. Most of us buy frozen Pepperidge Farm puff pastry -- which is about all you'll see in supermarkets. While good, it doesn't have that terrific, buttery flavor of pastry so often found in restaurant desserts. That's because it contains no butter, just shortening and oils. With a bit of searching, you can find professional-quality puff pastry made from butter.
October 2, 2002 |
DEAR SOS: While traveling on business, I had dinner at the Colonial Inn Restaurant in Concord, Mass. They served the best chicken pot pie that I ever had. Would it be possible to get the recipe? DALE SMITH Fontana DEAR DALE: This pot pie is made with puff pastry. The filling should be bubbling hot when the pastry sheet is laid over it to ensure that it will puff up. Also, score the sheet before putting it in the oven. It will make the pot pie prettier. Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: cindy.