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FOOD
January 9, 2008
Total time: About 50 minutes Servings: 4 Note: This dish can be made ahead for up to a week. Red pepper powder and dried fernbrake, also known as kosari in Korean, are available at Korean markets. 1/4 pound dried fernbrake 1 1/2 tablespoons soy sauce 1/2 clove garlic, minced 1/8 teaspoon freshly ground black pepper 1/2 tablespoon of vegetable oil 2 green onions sliced 1 1/2 teaspoons of crushed and roasted sesame seeds 1/4 teaspoon Korean red pepper powder Salt 1. Place the fernbrake in a large pot with enough water to cover and soak for 10 minutes.
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FOOD
May 25, 2013
  45 minutes. Serves 2 to 4 Sautéed apples 1/3 cup raisins 1/2 cup rum 3 apples, preferably Granny Smith, cored, peeled and each cut into 8 slices 3 tablespoons butter 3 tablespoons brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1. In a small saucepan, combine the raisins and rum over medium-low heat just until the rum warms and begins to soften the raisins. Remove from heat and set aside until the raisins are softened and plump.
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FOOD
March 31, 2012
  Total time: 1 hour, 45 minutes, plus baking and cooling times Servings: 6 to 8 Note: If your family does not serve peas on Passover, substitute ½ cup additional broccoli. 2 1/2 pounds boiling potatoes (about 7 medium-large), preferably yellow-fleshed Salt Pinch of saffron threads, crushed (about 1/8 teaspoon) 5 tablespoons extra virgin olive oil, divided 2 large onions (total about 1 pound), chopped (about 3 2/3 cups) 6 ounces small mushrooms, halved through stems, then quartered (about 3¼ cups pieces)
FOOD
January 12, 2013 | By Russ Parsons, Los Angeles Times
If you'd like to try our cooking class at your own home, here's an outline of how to go about it. Of course, feel free to improvise. Roast Chicken: Remove the chicken from the refrigerator at least 30 minutes before roasting. Rinse it well and pat it thoroughly dry. Sprinkle with salt (about 1 tablespoon for every 5 pounds of weight), and rub it with softened butter (about 1 tablespoon). Season generously with freshly ground black pepper. Place the chicken in a roasting pan or cast-iron skillet and scatter wedges of fennel and onion around it. Roast in a 400-degree oven.
FOOD
January 2, 2008
Total time: 35 minutes, plus cooling time Servings: 4 Note: Adapted from Craig Strong, chef de cuisine, Ritz-Carlton, Huntington Hotel & Spa 2 tablespoons honey 1 cup dry white wine 3 tablespoons good-quality white wine vinegar 1/2 cup chicken broth 1 pinch saffron 1 star anise 1 tablespoon coriander seeds 1 sprig thyme 2 fresh bay leaves 3 ( 1/4 -inch) slices lemon 1 dried chile de árbol 12 white mushrooms 2 cups cauliflower florets (from 1 large head)
FOOD
January 12, 2012
  Total time: 35 minutes Servings: 4 to 6 Note: Adapted from "Spork-Fed" by Jenny Engel and Heather Goldberg, who write: The traditional version of this dish is known for its creamy, rich texture and its impact on your hips. Our Alfredo gives you the same fulfilled feelings without the side effects! Adding the cheese crisps makes this a delight to eat, because you get the crunch along with the creamy texture of the noodles. We like to toss in some greens whenever we get the chance, so throw in spinach, kale or chard for a boost of nutrients.
FOOD
December 1, 2011 | By Noelle Carter, Los Angeles Times
Dear SOS: My boyfriend and I had the most amazing meal at Firefly Bistro in South Pasadena. Everything was absolutely delicious, but my favorite dish was the Brussels sprouts with a tomato relish and smoked paprika cream ... soooo yummy. Would love to have the recipe! Michelle Elowe Pasadena Dear Michelle: Firefly Bistro was happy to share its sautéed Brussels sprouts recipe with us, which we've adapted below. Enjoy! Total time: 30 minutes Servings: 2 Note: Adapted from Firefly Bistro in South Pasadena.
FOOD
June 9, 2011
  Spicy Moroccan carrot salad Total time: 45 minutes, plus cooling time Servings: 4 Note: Adapted from "Plenty" by Yotam Ottolenghi. 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. 2 pounds carrots 1/3 cup olive oil, plus extra to finish 1 onion, finely chopped 1 teaspoon sugar 3 garlic cloves, crushed 1 serrano chile, finely chopped (and seeded, if you want less heat)
NEWS
October 18, 2012 | By Noelle Carter
Thick albacore steaks are dressed up in this recipe, served with a rich warm sauce of pumpkin and sesame seeds flavored with toasted chiles, garlic and a touch of vinegar. Top the dish with fresh pickled red onion for a little tang and a sprinkling of chopped cilantro. This recipe takes a little advance preparation (to give those homemade pickled onions time to marinate), but the results are well worth it, and much of the work can be done in advance. As for those tuna steaks, they cook up in minutes!
FOOD
November 3, 2011
Gnocchi Total time: 1 hour, 15 minutes plus roasting time for the potatoes Servings: 6 to 8 9 Idaho or other baking potatoes, about 5 pounds Freshly ground white pepper 1 egg yolk About 2¾ cups flour plus additional for dusting Kosher salt 3/4 cup butter, diced Freshly grated Parmigiano-Reggiano 1. Heat the oven to 350. Prick the potatoes with a fork. Place the potatoes on a baking sheet and bake them until they are soft, about 1½ hours. 2. Immediately out of the oven, cut each potato in half and carefully scoop the potato out of the skin and into a fine-holed ricer.
NEWS
December 1, 2012 | By Noelle Carter
This week's Culinary SOS request comes from Janet Wingert in Dana Point: "We ate at Bar/Kitchen on Flower Street in L.A. after a theater matinee. Plenty of great dishes, but the shrimp and grits was amazing - shrimp laid on top of grits that must have been flavored with a shrimp stock and speckled with the addition of crispy bits of chorizo sausage. If L.A. were not such a long drive, I would be going there to eat this dish often. Could you please ask them for the recipe?"
NEWS
November 27, 2012 | By Noelle Carter
Lentils and pancetta - it's a hearty match made in heaven. And while it works perfectly as a robust side, this dish is substantial enough to work as a main course, flavored with notes of garlic, shallot, a touch of rich olive oil and freshly chopped parsley. Best of all? The whole thing comes together in about an hour. 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.
NEWS
October 18, 2012 | By Noelle Carter
Thick albacore steaks are dressed up in this recipe, served with a rich warm sauce of pumpkin and sesame seeds flavored with toasted chiles, garlic and a touch of vinegar. Top the dish with fresh pickled red onion for a little tang and a sprinkling of chopped cilantro. This recipe takes a little advance preparation (to give those homemade pickled onions time to marinate), but the results are well worth it, and much of the work can be done in advance. As for those tuna steaks, they cook up in minutes!
FOOD
September 15, 2012
  Total time: 20 minutes Servings: 12 servings of 2 apple pieces, as garnish Note: If you prefer more apple pieces for each serving, double the ingredients and cook the apples in two batches. 2 large sweet-tart apples, such as Braeburn (14 ounces to 1 pound), unpeeled 2 tablespoons vegetable, grapeseed or canola oil 2 tablespoons sugar, or to taste 1/4 teaspoon ground cinnamon Pinch ground cloves 1. Halve the unpeeled apples lengthwise and core them.
NEWS
August 23, 2012 | By Noelle Carter
Mushrooms, cauliflower, artichokes, carrots, onions and fennel quickly simmered in a vibrant court bouillon (honey, white wine, vinegar, chicken broth, lemon, fresh herbs and spices) until tender, 10 minutes or so. Refrigerate the vegetables and broth with some olive oil to give the flavors time to marry, then serve with quick-sauteed shrimp. Great flavor with very little work, and much of it can be made ahead of time -- perfect for dinner tonight. 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.
FOOD
March 31, 2012
  Total time: 1 hour, 45 minutes, plus baking and cooling times Servings: 6 to 8 Note: If your family does not serve peas on Passover, substitute ½ cup additional broccoli. 2 1/2 pounds boiling potatoes (about 7 medium-large), preferably yellow-fleshed Salt Pinch of saffron threads, crushed (about 1/8 teaspoon) 5 tablespoons extra virgin olive oil, divided 2 large onions (total about 1 pound), chopped (about 3 2/3 cups) 6 ounces small mushrooms, halved through stems, then quartered (about 3¼ cups pieces)
FOOD
September 22, 2011
Total time: About 3 hours Servings: 4 to 6 Marinated chicken 1/4 cup unsweetened pomegranate molasses 1/4 cup honey 1/4 teaspoon ground coriander 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/4 teaspoon nutmeg 1/4 teaspoon black pepper 1/2 teaspoon ground ginger 4 cloves garlic, crushed Salt 1 (4- to 5-pound) whole chicken 1. In a medium bowl, whisk together the pomegranate molasses, honey, ground coriander, cinnamon, allspice, nutmeg, black pepper, ginger, crushed garlic and one-half teaspoon salt.
FOOD
January 12, 2012
  Total time: 35 minutes Servings: 4 to 6 Note: Adapted from "Spork-Fed" by Jenny Engel and Heather Goldberg, who write: The traditional version of this dish is known for its creamy, rich texture and its impact on your hips. Our Alfredo gives you the same fulfilled feelings without the side effects! Adding the cheese crisps makes this a delight to eat, because you get the crunch along with the creamy texture of the noodles. We like to toss in some greens whenever we get the chance, so throw in spinach, kale or chard for a boost of nutrients.
FOOD
December 1, 2011 | By Noelle Carter, Los Angeles Times
Dear SOS: My boyfriend and I had the most amazing meal at Firefly Bistro in South Pasadena. Everything was absolutely delicious, but my favorite dish was the Brussels sprouts with a tomato relish and smoked paprika cream ... soooo yummy. Would love to have the recipe! Michelle Elowe Pasadena Dear Michelle: Firefly Bistro was happy to share its sautéed Brussels sprouts recipe with us, which we've adapted below. Enjoy! Total time: 30 minutes Servings: 2 Note: Adapted from Firefly Bistro in South Pasadena.
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