FOOD
September 22, 2012
Total time: 1 hour, 10 minutes, plus overnight soaking time for the almonds Servings: 6 to 8 Note: Adapted from "Made in Spain" by José Andrés and Richard Wolffe. 1 1/2 pounds blanched almonds 6 cups flat mineral or filtered water 2 cloves garlic 3/4 cup aged sherry vinegar, plus 1 tablespoon 2 1/2 cups Spanish extra virgin olive oil, plus 2 tablespoons 4 fresh black figs, quartered 1/4 cup roughly chopped Spanish Marcona almonds 1 tablespoon chopped chives 1. The night before, put the blanched almonds into a bowl, cover with the mineral water and soak overnight.
NEWS
October 23, 2012 | By Noelle Carter
Tonight's dinner suggestion is a Culinary SOS request from Leslie in Mar Vista, who writes: "As an occasional special of the day, Bistro du Soleil in Playa del Rey serves an especially tasty apple-Brie soup. In fact, a friend sent an email to the restaurant saying that she was coming to celebrate her birthday with friends and asked if it would prepare the soup for that evening. The restaurant obliged, and I had a serving of the most delicious soup. Do you think the restaurant would further oblige and provide the recipe?"
FOOD
September 2, 2010
Leek, apple and thyme soup Total time: 1 hour, 10 minutes Servings: Makes about 3 quarts soup, 10 to 12 servings 7 leeks, divided 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided 1 large onion, thinly sliced 2 to 3 large cloves garlic, pressed 2 Granny Smith apples, peeled and chopped 1 Red Delicious apple, peeled and chopped 1 3/4 pounds potatoes, peeled...
FOOD
January 24, 2007
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. Upload pictures of the finished dish here. Total time: About 1 hour, 30 minutes Servings: 8 VIDEO Click here to watch Times Food Editor Russ Parsons make this dish. 1/4 cup olive oil 2 carrots, diced 1 stalk celery, diced 1 onion, diced 1 turnip, diced 4 cloves garlic, minced 1 pound chopped mixed greens (mustard, kale, turnip, etc.)
NEWS
January 23, 2013 | By Noelle Carter
Barely wilted watercress lends a wonderful shade of green to this soup, rich with Stilton cheese and garnished with toasted pecans. It makes a wonderful first course or light meal, and the whole dish 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. ALSO: Mac 'n' cheese recipes galore!
FOOD
June 11, 2003
Total time: 45 minutes, plus 2 hours chilling Servings: 10 Note: From Douglas Keane at Market. 6 cucumbers, seeded and cut into 2-inch chunks (unpeeled) 3 avocados, peeled, pitted and cut up 2 cups plain yogurt 2 cups buttermilk 1/2cup red wine vinegar 2 tablespoons sugar 1 tablespoon salt 6 fresh mint leaves, diced small 1. Combine the cucumbers, avocados, yogurt, buttermilk, vinegar, sugar and salt in a large bowl. Working in batches, purée in a blender until the soup is very smooth and well combined, 2 to 3 minutes each batch.