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Roast Beef

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NEWS
January 25, 2013 | By Noelle Carter
When you're looking for a dinner idea with a little more substance but still want to put food on the table fast, you can't go wrong with hash. It's one-pan comfort food -- simple and no fuss. For this recipe, take that leftover roast beef in the fridge and cook it up with some cubed potatoes, bell pepper, garlic and jalapeno for a little heat. You can find the recipe below. 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.
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NEWS
January 25, 2013 | By Noelle Carter
When you're looking for a dinner idea with a little more substance but still want to put food on the table fast, you can't go wrong with hash. It's one-pan comfort food -- simple and no fuss. For this recipe, take that leftover roast beef in the fridge and cook it up with some cubed potatoes, bell pepper, garlic and jalapeno for a little heat. You can find the recipe below. 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.
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FOOD
January 30, 2002 | CARLA WILLIAMS, SPECIAL TO THE TIMES
Don't call yesterday's roast leftovers--not when you add onions, mushrooms and sour cream to make beef stroganoff. Here, strips of roast are gently heated, which keeps the meat as tender as the day it was roasted. Freshly grated nutmeg adds a nice flavor, though in a pinch, ground nutmeg from the spice rack is OK. Serve the stroganoff over buttered egg noodles tossed with minced Italian parsley, and serve steamed green beans and crusty rolls alongside. Leftovers have never tasted better.
BUSINESS
December 4, 2011 | By Alejandro Lazo, Los Angeles Times
The gig: Before becoming online real estate brokerage Redfin's chief executive, Glenn Kelman was a Silicon Valley entrepreneur with little experience in real estate. He co-founded Plumtree Software, backed by the venture capital firm Sequoia Capital, and before that worked at another start-up, Stanford Technology Group. At Redfin, a Seattle company that has helped move shopping for homes online, Kelman, 40, has at times knocked heads with the real estate world. Realtor resistance: "I was unprepared for the Redfin job," Kelman said.
FOOD
January 25, 1990
When it's lunchtime and you have a choice between leftover roast beef and packaged cold cuts, choose the roast beef. With the help of the microwave oven, a jar of chili sauce and a green pepper, you can have a hot and satisfying sandwich filling, ideal for topping hamburger buns, in about 10 minutes. Serve with a lettuce, tomato and cucumber salad to round out the meal. Cut 5 to 6 slices cooked roast beef into strips.
FOOD
March 11, 1998 | STUART PIGOTT, SPECIAL TO THE TIMES; Pigott is a British journalist and wine writer
On a late February afternoon, I sit opposite winemaker Francois Mitjavile in the sitting room of his Tertre Roteboeuf estate in St. Emilion, in Bordeaux. "I'm not a very refined person," he says laconically. "Actually, I eat rather like a pig. However, people tell me that I make very civilized wines. Perhaps it will rub off on me." Little more than a decade ago, only a few wine world insiders had heard of Tertre Roteboeuf, but it has rapidly become one of the most sought-after red Bordeaux.
FOOD
December 19, 1991 | ROSE DOSTI, TIMES STAFF WRITER
Three faces are in my face. The kids. It's Christmas morning. The clock says 5 a.m., but it feels like a jingle-bell 4 a.m. Sweet morning breath says, "Mom, get up. We have to open the presents." "OK, OK," I say. "In a minute." But I get up, find my robe, snap a bobby pin in my Phyllis Diller 5 a.m. hair and try to pry open my eyelids. I want to tell them, "Merry Christmas, sweet darlings. Let's open the presents together, my dears." "Ugh . . . " is what comes out.
FOOD
December 21, 1986
Winter squash is an excellent, healthful accompaniment to Christmas dinner goose or roast beef. HARVEST BAKED SQUASH 4 small acorn squash, quartered, seeds removed 3/4 cup butter or margarine 2 large tart green apples, seeded and chopped 2 (1-pound) cans whole-berry cranberry sauce 2 tablespoons minced preserved or crystallized ginger 1 teaspoon ground cinnamon 1 cup diced roasted almonds Place squash in large pan containing about 1 inch water or in large steamer.
FOOD
December 1, 2011 | By S. Irene Virbila, Los Angeles Times
It's easy to detect the hand of consulting winemaker Dominique Lafon in this lush Pinot from Evening Land vineyard in Oregon's Willamette Valley. The 2010's ripe fruit, silken texture and underlying minerality channel a Burgundian elegance. Evening Land's Pinot is a terrific food wine - perfect with the holiday turkey or roast beef, with comforting stews and braised dishes. A wonderful buy for the quality.   Quick swirl   Region: Willamette Valley, Ore. Price: About $25 Style: Soft and lush What it goes with: Roast birds, prime rib, stews, braised meats Where to find It: Mission Wines in South Pasadena, (626)
FOOD
July 14, 1999 | MAYI BRADY, TIMES STAFF WRITER
Some foods go together naturally. Peanut butter and jelly. Cake and ice cream. Bacon, lettuce and tomato. But roast beef and anchovies? I suspect that combination isn't on most people's lists. Yet these two ingredients--when combined with hard-boiled eggs and crisp iceberg lettuce--make an unexpectedly good salad. You be the judge the next time you have leftover roast beef.
FOOD
December 1, 2011 | By S. Irene Virbila, Los Angeles Times
It's easy to detect the hand of consulting winemaker Dominique Lafon in this lush Pinot from Evening Land vineyard in Oregon's Willamette Valley. The 2010's ripe fruit, silken texture and underlying minerality channel a Burgundian elegance. Evening Land's Pinot is a terrific food wine - perfect with the holiday turkey or roast beef, with comforting stews and braised dishes. A wonderful buy for the quality.   Quick swirl   Region: Willamette Valley, Ore. Price: About $25 Style: Soft and lush What it goes with: Roast birds, prime rib, stews, braised meats Where to find It: Mission Wines in South Pasadena, (626)
FOOD
October 13, 2011 | By Charles Perry, Special to the Los Angeles Times
Here's a big bear hug of a dry stout. It pours dark, dark brown, virtually opaque, with a medium tan head. The nose is fairly malty with a hint of molasses, but it's also piney and a little peppery. On the palate, it's less sweet than the nose would suggest — in fact, hoppier than sweet, with a long, dryish, medium-bitter finish. Big Bear Black Stout actually registers 55 International Bittering Units, which is well up in IPA territory, though it's not as bitter as many a West Coast insane IPA (if you're in the mood for insane hoppiness, try Bear Republic Brewing Co.'s Red Rocket Ale)
FOOD
October 21, 2010 | By Sarah Karnasiewicz, Special to the Los Angeles Times
Generally speaking, the world is composed of two breeds of eaters ? and most everyone knows their tribe. Ask yourself: Does your heart quicken at the sight of a stately crown roast or tenderloin marbled with fat as fine as Carrara? Or do you crave the crisp and fleshy pleasures of the torn drumstick, the gnawed bone, the butt-ends, the drippings, the scraps? I admit my allegiance: Give me the delicious mess. In other words: Give me hash. Penny-wise and unabashedly plebeian, hash ?
NEWS
August 24, 2006 | Dog Davis, Special to The Times
TOGO'S opened in San Jose in the late 1960s, making sandwiches for surfers and hippies. Today, its 283 locations are still mostly on the Left Coast, despite having sold out years ago to the Man (actually a Massachusetts corporation that also owns Dunkin' Donuts and Baskin-Robbins). Recently, the chain has been trying to reconnect with its groovy surfer heritage, and the result is the Bocana Beef Sandwich, named for a surf spot in Baja.
NEWS
December 26, 2002
Enjoyed your article on Glendale and Christmas ("Sentimental shopper," Dec.19). I'm much older, but have equally fond memories of Glendale. My wonderful grandparents lived in Atwater Village just past where Brand becomes Glendale Boulevard. I remember my "Nana" taking me on the streetcar to go shopping. My fondest memories are of the electric trains at Sears Roebuck, the creaky, wooden floors of Woolworth's "five and dime" and a hot roast-beef sandwich lunch at the counter; Kress' to look for Cub Scout stuff like a pocketknife or compass, and especially getting to sit on Santa's lap. How times have changed.
NEWS
September 15, 2002 | IAN SHAPIRA, WASHINGTON POST
Antonio Hernandez picked up his first lance just last week, but no one at the annual jousting tournament in the genteel Virginia town of Hume could tell he was a rookie. In practice heats, he was looking deft at the sport, charging 100 yards on his faithful steed and spearing shower-curtain-ring-size loops dangling from wood posts. Hernandez, a.k.a. the Riverton Knight of Paddington farm, quickly became a crowd favorite at the Leeds Ruritan Club jousting tournament last week.
NEWS
June 3, 1985
An unusual outbreak of food poisoning in Los Angeles last month may be linked to a roast beef product that was recently recalled by federal authorities, the county health department reported today. There were 14 reported cases of the illness associated with a strain of bacteria called Salmonella newport, the same type found in a pre-cooked roast beef product produced by Russak's Cured & Smoked Products, said Shirley Fannin, county health deputy director of communicable disease control.
BUSINESS
April 13, 1989 | Mary Ann Galante, Times staff writer
Watch out, McDonald's and Carl's Jr. Arby's Inc. is betting that hungry Orange County diners will be willing to swap their burgers for roast beef. And to put its money where its mouth is, Arby's has announced plans to develop at least 20 Arby's restaurants in Orange County over the next 3 years--an expansion that will more than double its presence here. The roast beef sandwich chain has signed an agreement with Kyotaru Co. Ltd., a Tokyo-based restaurant company, to build 20 franchise restaurants.
FOOD
January 30, 2002 | CARLA WILLIAMS, SPECIAL TO THE TIMES
Don't call yesterday's roast leftovers--not when you add onions, mushrooms and sour cream to make beef stroganoff. Here, strips of roast are gently heated, which keeps the meat as tender as the day it was roasted. Freshly grated nutmeg adds a nice flavor, though in a pinch, ground nutmeg from the spice rack is OK. Serve the stroganoff over buttered egg noodles tossed with minced Italian parsley, and serve steamed green beans and crusty rolls alongside. Leftovers have never tasted better.
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