October 2, 2013 |
You know it's fall when all those colorful varieties of apples start showing up in the market. It's hard not to want to snag a few of each to try out in the kitchen. But how do you tell which apples are best for a specific use? Which apples are best for eating, and which ones are best for cooking and baking? Food editor Russ Parsons explored the often perplexing apple question in a column he did on heirloom apples just a few autumns ago: "The world of apples is supposedly divided cleanly in two: cookers and eaters.
CALIFORNIA | LOCAL
September 30, 2013 |
I have an unfamiliar refrigerator in my familiar kitchen. It's sleek, shiny and smudge-proof. So why am I missing my old one, a clunky, black, last-century model, its drawers and shelves held together with duct tape and Super Glue? The ice maker hadn't worked in years. The vegetable drawer had been terminally stuck until I bought a new one online last month. And the water hose had broken so many times over the years that I spent hundreds of dollars on repairs before I learned to fix it myself.
September 18, 2013
Total time: 40 minutes Servings: 6 to 8 Note: Adapted from Craig Strong, chef de cuisine, the Langham, Huntington Hotel & Spa. This recipe requires the use of a candy thermometer (or a thermometer reaching 265 degrees). 1 tablespoon butter 1 onion, finely diced 1 (2 1/2 pound) kabocha squash, peeled, cleaned and diced into 3/4 -inch pieces 3 cups chicken broth 2 cups heavy cream Salt Pepper 1/2 cup sugar 1/2 cup water 1 cup pecan halves 1/8 teaspoon espelette or cayenne pepper, or to taste 1/2 cup pomegranate seeds 1. Heat a 4-quart sauce pan or small pot over low heat.
September 12, 2013 |
2 Chainz has a new album out. “B.O.A.T.S. II: Me Time” is another bass-rattling set of bouncy tracks that Miley Cyrus, and the world, can twerk to, and strippers can earn enough tips to rival any salary. But that's not the best part of his new release. That fine distinction goes to the cookbook that the rapper, formerly known as Tity Boi, included in the deluxe edition of the album. Dubbed “#Meal Time” (see what he did there), the cookbook features incredibly mouthwatering recipes for 14 dishes that include pan-seared sea bass, herb-crusted lamb rib chops, crab cakes, fried chicken and teriyaki salmon.
September 7, 2013 |
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.
August 31, 2013
Pomegranate sabrina 1 hour, plus rising and cooling times. Serves 10 to 12 Pomegranate syrup 2 cups pomegranate juice 1 cup plus 2 tablespoons sugar 2 strips of lemon zest (about 2 inches long) 2 strips of orange zest (about 2 inches long) In a heavy-bottomed saucepan, combine the pomegranate juice, the sugar and the orange and lemon zest strips. Cook the mixture over low heat, stirring gently until the sugar dissolves, then increase the heat to high and bring to a boil.
August 31, 2013
30 minutes, plus cooling time. Serves 6 as dessert, or 10 to 12 as a garnish 3 cups pomegranate juice 3/4 cup plus 1 tablespoon sugar, or to taste 3 strips of orange zest (about 2 inches long) 3 strips of lemon zest (about 2 inches long) 6 small Bartlett pears, ripe but firm Pomegranate arils, for garnish (optional) 1. To make the syrup, combine the pomegranate juice, sugar and the orange and lemon zest strips in a heavy saucepan. Heat over low heat, stirring gently, until the sugar dissolves.
August 30, 2013
Total time: 1 hour Servings: 4 Note: Donna Deane was inspired by specialties of France, Spain and Denmark while developing ideas for an article on open-faced sandwiches. Here she combines Manchego, the Spanish cheese, now widely available, with our local Mission figs for a summery treat. 1/4 cup sweet white wine such as Muscat de Beaumes-de-Venise 6 black Mission figs, cut in half 4 tablespoons olive oil, divided 6 cups sliced onions, 1/4 -inch thick 1 teaspoon sugar 1 teaspoon fresh thyme leaves 1 teaspoon salt 1/8 teaspoon freshly ground black pepper 4 slices organic multi-grain bread, toasted 3 ounces shaved Manchego cheese Fleur de sel 1. In a small saucepan, heat the Muscat to warm and pour it over the fig halves in a bowl.
August 30, 2013 |
Like the American kid who returns from study abroad with a German accent, Chevrolet's latest Cruze sedan will come with a decidedly European flair. Starting in September, Chevy will offer the compact sedan with a diesel engine. It joins the two gas engines that have been available in the car since the Cruze began selling in 2010. Built in Germany, the turbo diesel engine gives Chevy a compelling fuel-efficiency play in the U.S. in the popular compact segment. The Cruze diesel is rated at 27 miles per gallon in the city and 46 on the highway.
August 16, 2013 |
Total time: 1 hour, 30 minutes Servings: 6 Note: Silky stuffed eggplant is a wonderfully satisfying dish for casual late summer and early fall entertaining. It can be made in advance and reheated just before serving. 3 (about 1 pound each) round dark purple eggplants 2 medium onions 1/4cup plus 1 tablespoon olive oil 2 tablespoons minced garlic 2 ( 1/2-pound) lamb shoulder chops, or 3/4 pound lamb stew meat 3 1/3cups crushed tomatoes 1/4cup toasted pine nuts 1/2cup chopped parsley 1 ounce Pecorino Romano cheese, grated 1. Heat the oven to 400 degrees.