March 31, 2012 |
Dear SOS: I had a delicious meal at Nage restaurant on a recent trip toWashington, D.C., and I would love to have the recipe for its clementine salad. Kathleen Sheldon Santa Monica Dear Kathleen: It's a perfect way to highlight these sweet little mandarin oranges. Nage combines the orange segments with fresh shaved fennel, mixed baby greens, crystallized ginger and toasted salted cashews, tossing the salad with a wonderfully sweet and fragrant five-spice dressing.
March 10, 2012 |
Dear SOS: I absolutely love the food at RockSugar in Century City. Everything is always so fresh and delicious. One of my favorites is the festive rice. Do you think you could obtain the recipe? Helga Niederhoff Pacific Palisades Dear Helga: RockSugar was happy to share its recipe for this wonderfully fragrant and flavorful rice. A garnish of chopped cashews emphasizes the nutty flavor of the rice. RockSugar's festive rice Total time: About 1 hour Servings: 8 to 10 Note: Adapted from RockSugar Pan Asian Kitchen in Century City.
July 21, 2011
Caramelized pineapple confit Total time: 50 minutes Servings: Makes about 6 cups confit Note: Long peppers are available at select gourmet markets and cooking stores, as well as online. 1 pineapple 1/2 cup dark rum, divided 1 1/4 cups dark brown sugar, divided 3/4 cup water 2 long peppers (1 teaspoon whole black peppercorns can be substituted) 2 (3-inch long) cinnamon sticks 3 star anise 1 vanilla bean, seeds scraped (save the pod)
February 10, 2011
Spiced mushroom borscht Total time: 2 hours Servings: 12 Note: This recipe requires cheesecloth and butchers twine to make a sachet. 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 tablespoons butter, divided 1 onion, thinly sliced 4 cloves garlic, minced 1 tablespoon olive oil 8 ounces mushrooms, thinly sliced 1 tablespoon balsamic vinegar 8 cups vegetable broth 1 star anise 5 cloves 10 peppercorns 1/2 teaspoon coriander seed 2 sage leaves 1 bay leaf 2 large parsnips, diced into ½-inch cubes 1 turnip, diced into ½-inch cubes 3 beets, peeled and diced into ½-inch cubes 1 1/2 cups sauerkraut, rinsed Salt and pepper to taste Juice of 1 lemon Sour cream Cumin 1. In a 5-quart heavy-bottom pot heated over high heat, melt 1 tablespoon butter.
December 23, 2010
Bloody Holiday Total time: 25 minutes, plus cooling times Servings: 1 Note: Adapted from Carolos Tomazo, Waterloo & City Fresh cranberry purée 4 ounces fresh cranberries 1 cup water, or as needed 1/4 cup agave nectar Place the cranberries in a small, heavy-bottom pot. Add enough water to cover. Cook over medium heat until the berries are soft, 8 to 10 minutes, then remove from heat. Pour the cranberry mixture into a blender.
CALIFORNIA | LOCAL
May 1, 2009 |
Eric Lam straps on a brown apron early one morning and lugs cardboard boxes filled with beef bones to a large metal pot sitting on a stove, setting in motion the long process that concludes with the next day's supply of Vietnamese pho noodle soup. The 22-year-old pulls out white buckets from a walk-in refrigerator, revealing a clear amber broth. This is today's soup.