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FOOD
August 3, 2013 | Noelle Carter
Dear SOS: We recently ate at Trattoria Farfalla, where we thoroughly enjoyed a rigatoni with mushroom sauce. I'm sorry I can't remember the exact name, but it was so good I'd like to attempt to replicate it at home. Could you pass on the recipe please? Vicki Tomikawa Los Angeles Dear Vicki: You might never guess how easy this dish is to make, judging by the rich depth of flavor alone. Trattoria Farfalla in Los Feliz was happy to share its recipe, a perfect dish whether you're entertaining company or planning a simple weeknight meal.
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FOOD
April 16, 2014 | By Noelle Carter, Times Staff Writer
Dear SOS: One of my favorite late-night meals has been sitting at the bar at Lucques on Melrose, snacking on the grilled cheese sandwich and washing it down with a gin gimlet. I can make the gimlet but can never duplicate the combination of crispy bread and several cheeses. Help. Gary McDaniel Oxnard FOR THE RECORD: Grilled cheese: In a recipe for Lucques' grilled cheese with shallots in Wednesday's Food section, the oven temperature was omitted. The oven should be heated to 400 degrees.
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FOOD
December 28, 1989
New Year's Eve stirs romantic feelings in nearly everyone. A cozy dinner for two by candlelight featuring Amaretto Scallops is the perfect way to bring in the new year while bidding a fond farewell to the old. Tender scallops are sauteed in butter and served in a deliciously rich cream sauce, laced with amaretto.
NEWS
January 17, 2014 | Noelle Carter
This is winter? Doesn't feel like it. In fact, this is perfect grilling weather. So we laid it out -- salad, side and main course -- fix them all or pick and choose. Grilled romaine with walnuts, Parmesan and anchovy dressing: Grilled tender hearts of romaine are tossed with a fresh anchovy dressing, toasted walnuts and shaved Parmesan for a salad, or light dinner, that comes together in 30 minutes. Green beans with pickled shallots: Green beans are quickly softened over the grill, the lightly charred beans dressed with olive oil, salt and tangy quick-pickled shallots.
FOOD
May 4, 2013
Glazing vegetables is so simple it doesn't really require a recipe. But here are some ideas for flavor combinations that you can explore. Remember, this technique is incredibly flexible, so these are just a few of the many possibilities. Artichokes: Glaze with olive oil and garlic; finish with lemon juice, parsley and pine nuts. Carrots: Glaze with butter, serrano chile and shallots; finish with orange juice and mint. Celery root: Glaze with butter and shallots; finish with lemon juice and celery leaves.
FOOD
July 20, 2013
  25 minutes. 24 pieces 12 hard-boiled eggs 1/2 cup mayonnaise 2 teaspoons Dijon mustard 1/2 teaspoon salt 2 teaspoons minced shallots, plus more for garnish 2 tablespoons finely diced cornichons, plus more for garnish 1 tablespoon minced fresh tarragon, plus more for garnish 1. Carefully peel the eggs and cut them in half lengthwise. Remove the yolks to a medium work bowl, arranging the egg whites cut-side up on a plate. 2. Use a fork to mash the yolks as smooth as possible, then add the mayonnaise, mustard, salt, 2 teaspoons shallots, 2 tablespoons cornichons and 1 tablespoon tarragon, and beat together until smooth.
FOOD
May 28, 1987 | BARBARA HANSEN, Times Staff Writer
America's Best Seafood Chef of 1987 won that title with a menu that featured farm-raised catfish. Victor A. L. Gielisse, chef/owner of Actuelle restaurant in Dallas, was the only finalist to prepare a catfish dish in the first American Seafood Challenge, held in Charleston, S.C. (Second-place winner Elka Gilmore of Camelions in Santa Monica presented roast skate wings with red wine butter, accompanied by roasted new potatoes and asparagus.
FOOD
April 16, 2014 | By Noelle Carter, Times Staff Writer
Dear SOS: One of my favorite late-night meals has been sitting at the bar at Lucques on Melrose, snacking on the grilled cheese sandwich and washing it down with a gin gimlet. I can make the gimlet but can never duplicate the combination of crispy bread and several cheeses. Help. Gary McDaniel Oxnard FOR THE RECORD: Grilled cheese: In a recipe for Lucques' grilled cheese with shallots in Wednesday's Food section, the oven temperature was omitted. The oven should be heated to 400 degrees.
FOOD
August 23, 2000 | JANET McCRACKEN, SPECIAL TO THE TIMES
Cockles are tender, sweet little morsels of the sea. When I saw them at a fish market, I was inspired to cook them for dinner. A little olive oil, some minced shallots, white wine and a handful of chopped parsley: Dinner is served. This recipe calls for quite a bit of wine, but it cooks down quickly, leaving some in the bottle to serve with dinner. A loaf of bread comes in handy to soak up the extra juices from the sauce.
NEWS
January 17, 2014 | Noelle Carter
This is winter? Doesn't feel like it. In fact, this is perfect grilling weather. So we laid it out -- salad, side and main course -- fix them all or pick and choose. Grilled romaine with walnuts, Parmesan and anchovy dressing: Grilled tender hearts of romaine are tossed with a fresh anchovy dressing, toasted walnuts and shaved Parmesan for a salad, or light dinner, that comes together in 30 minutes. Green beans with pickled shallots: Green beans are quickly softened over the grill, the lightly charred beans dressed with olive oil, salt and tangy quick-pickled shallots.
FOOD
August 3, 2013 | Noelle Carter
Dear SOS: We recently ate at Trattoria Farfalla, where we thoroughly enjoyed a rigatoni with mushroom sauce. I'm sorry I can't remember the exact name, but it was so good I'd like to attempt to replicate it at home. Could you pass on the recipe please? Vicki Tomikawa Los Angeles Dear Vicki: You might never guess how easy this dish is to make, judging by the rich depth of flavor alone. Trattoria Farfalla in Los Feliz was happy to share its recipe, a perfect dish whether you're entertaining company or planning a simple weeknight meal.
FOOD
July 20, 2013
  25 minutes. 24 pieces 12 hard-boiled eggs 1/2 cup mayonnaise 2 teaspoons Dijon mustard 1/2 teaspoon salt 2 teaspoons minced shallots, plus more for garnish 2 tablespoons finely diced cornichons, plus more for garnish 1 tablespoon minced fresh tarragon, plus more for garnish 1. Carefully peel the eggs and cut them in half lengthwise. Remove the yolks to a medium work bowl, arranging the egg whites cut-side up on a plate. 2. Use a fork to mash the yolks as smooth as possible, then add the mayonnaise, mustard, salt, 2 teaspoons shallots, 2 tablespoons cornichons and 1 tablespoon tarragon, and beat together until smooth.
FOOD
May 4, 2013
Glazing vegetables is so simple it doesn't really require a recipe. But here are some ideas for flavor combinations that you can explore. Remember, this technique is incredibly flexible, so these are just a few of the many possibilities. Artichokes: Glaze with olive oil and garlic; finish with lemon juice, parsley and pine nuts. Carrots: Glaze with butter, serrano chile and shallots; finish with orange juice and mint. Celery root: Glaze with butter and shallots; finish with lemon juice and celery leaves.
NEWS
March 9, 2013 | By S. Irene Virbila
For a dinner at home last night, just the two of us, we made steamed mussels - not our usual recipe that involves lots of freshly cracked black pepper, but “mussels with bacon, apple and shallot” from the new book and iPad app “ Lark: Cooking Against the Grain .” I liked Lark chef John Sundstrom's idea of including a splash of apple cider, apple cider vinegar and a diced Granny Smith apple in the broth, along with thin rings of...
NEWS
March 9, 2013 | By Russ Parsons
Even though so many of our traditional farmers market signals of spring have been converted to year-round production, there's one that has resisted all attempts -- the pea. Called English peas to differentiate them from snow peas or sugar snap peas, they are around only in the cool part of the spring. When the weather turns warm, they wilt away to nothing. Here's my favorite way to eat them, learned from my old friend, cookbook writer Sylvia Thompson: Simmer the peas in their pods in a skillet with about 1 inch of water and a nice chunk of butter.
FOOD
January 26, 2013
Total time: 1 hour, 15 minutes, plus marinating time Servings: 6 Note: Adapted from "Vietnamese Home Cooking" by Charles Phan. Rau ram, also known as Vietnamese coriander and hot mint, is available at Vietnamese and many Asian markets. Fish sauce is available at Asian markets and many well-stocked supermarkets. Pickled carrots 1/4 cup distilled white vinegar 1/4 cup sugar 1/4 teaspoon kosher salt 1/2 cup peeled and finely julienned carrots In a small bowl, combine the vinegar, sugar and salt, and stir until the sugar and salt have dissolved.
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
November 28, 1986 | JANE SALZFASS FREIMAN, Freiman is a New York-based food writer
A friend who makes her living as a caterer reports that her clients currently favor main courses of fish or seafood as opposed to the old standby chicken and beef dishes. It is not entirely surprising to learn that habits are changing, even when friends come to dinner, given the current emphasis on eating healthful, light foods. As everyone knows, fish and shellfish are low in fat and good for you. Yet many people hesitate serving fish fillets to guests for a variety of reasons.
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
August 23, 2000 | JANET McCRACKEN, SPECIAL TO THE TIMES
Cockles are tender, sweet little morsels of the sea. When I saw them at a fish market, I was inspired to cook them for dinner. A little olive oil, some minced shallots, white wine and a handful of chopped parsley: Dinner is served. This recipe calls for quite a bit of wine, but it cooks down quickly, leaving some in the bottle to serve with dinner. A loaf of bread comes in handy to soak up the extra juices from the sauce.
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