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HEALTH
November 7, 2005 | Elena Conis
The licorice-flavored star anise fruit is an ingredient (along with cinnamon, cloves, fennel and pepper) in the five-spice seasoning widely used in Chinese cuisine. It's used to spice up meat dishes, curries, pickles and liqueurs, and in some regions its seeds are chewed after meals to freshen breath and help digestion. Star anise's medicinally active compounds are its volatile oils.
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FOOD
April 13, 2013 | Jessica Gelt, Los Angeles Times
Former Le Cirque and Citrus chef Rémi Lauvand has landed in downtown L.A. at a sleek new restaurant called Le Ka. For his head mixologist, the acclaimed French chef (who is cooking food from all over the world at Le Ka) has chosen South Carolina native Andrew Parish. Parish is all about expanding the relationship between food and drink, often incorporating the former into the latter. Take for example his hot banana buttered rum, which employs rich butter and mashed bananas in the service of creating a mouth-watering hot cocktail that feels very much like a meal.
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FOOD
February 5, 1997
Cornstarch Thickening Cornstarch is one of the most common thickeners in cooking. It's used a bit differently than its nearest competitor, flour, though. Flour is usually added at the beginning of cooking and combined with fat; cornstarch is added at the end and mixed with water to make a slurry.
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
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)
FOOD
April 13, 2013 | Jessica Gelt, Los Angeles Times
Former Le Cirque and Citrus chef Rémi Lauvand has landed in downtown L.A. at a sleek new restaurant called Le Ka. For his head mixologist, the acclaimed French chef (who is cooking food from all over the world at Le Ka) has chosen South Carolina native Andrew Parish. Parish is all about expanding the relationship between food and drink, often incorporating the former into the latter. Take for example his hot banana buttered rum, which employs rich butter and mashed bananas in the service of creating a mouth-watering hot cocktail that feels very much like a meal.
FOOD
December 20, 1987
"I got this recipe in a Chinese cooking class given at the YWCA in Santa Ana by Martha Quo," writes Barbara A. Skaggs. "This main dish makes a delicious sauce for serving over rice. I find Americans not too familiar either with using special cuts of pork in their cooking or using anise, both of which contribute to the unusual taste of this dish. A good piece of lean pork works best."
FOOD
October 22, 2008
  Total time: 40 minutes Servings: 8 to 10 Note: Adapted from "Cider Hard and Sweet: History, Traditions & Making Your Own" by Ben Watson. 1/2 gallon apple cider 4 to 6 (3-inch) cinnamon sticks 6 cardamom pods, crushed 1 whole nutmeg, cracked open 10 to 12 whole cloves 6 allspice berries (optional) 4 to 6 star anise pods (optional) Zest of 1/2 lemon or 1/2 orange, thinly cut into lengthwise strips Orange slices for garnish 1 1/2 cups rum or brandy (optional)
FOOD
March 10, 2012 | By Noelle Carter, Los Angeles Times
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.
FOOD
March 31, 2012 | By Noelle Carter, Los Angeles Times
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.
FOOD
March 31, 2012 | By Noelle Carter, Los Angeles Times
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.
FOOD
March 10, 2012 | By Noelle Carter, Los Angeles Times
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.
FOOD
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)
FOOD
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.
FOOD
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 | Hector Becerra
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.
FOOD
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.
FOOD
January 29, 2003
Dear SOS: Citronelle Restaurant in the Santa Barbara Inn serves a side dish with a portabello mushroom over a mound of spinach that's cranberry flavored. I would appreciate having the recipe. Jim Barry Huntington Beach Dear Jim: This is pretty on the plate, the dark green of the spinach contrasting with the garnet-colored cranberry sauce on top. The spinach is sauteed in butter with shallots and would be a great side dish by itself. Check the freezer section at your market for cranberries.
FOOD
December 17, 2008
Total time: 45 minutes plus 2 hours roasting time for the duck Servings: 6 Note: Adapted from Craig Strong, chef de cuisine at the Langham, Huntington Hotel & Spa.
FOOD
October 22, 2008
  Total time: 40 minutes Servings: 8 to 10 Note: Adapted from "Cider Hard and Sweet: History, Traditions & Making Your Own" by Ben Watson. 1/2 gallon apple cider 4 to 6 (3-inch) cinnamon sticks 6 cardamom pods, crushed 1 whole nutmeg, cracked open 10 to 12 whole cloves 6 allspice berries (optional) 4 to 6 star anise pods (optional) Zest of 1/2 lemon or 1/2 orange, thinly cut into lengthwise strips Orange slices for garnish 1 1/2 cups rum or brandy (optional)
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