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FOOD
October 13, 2011
Tuscan chicken stew Total time: About 1 hour Servings: 4 Note: Adapted from Food Network Kitchens' "How to Boil Water. " 1 onion 4 cloves garlic 1 (15-ounce) can cannellini or Great Northern beans 8 bone-in skinless chicken thighs (about 3 pounds) Kosher salt Freshly ground black pepper 3 tablespoons extra-virgin olive oil Pinch crushed red pepper flakes 1 large sprig rosemary or 1 teaspoon dried Italian seasoning 1 tablespoon tomato paste 1/2 cup dry red wine 1 (14-ounce)
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NEWS
November 5, 2013 | By Noelle Carter
You don't just have to be a cereal or beer fan -- or a natural foods junkie -- to love barley. This ancient grain has long been used in a variety of ways, and it's perfect for adding substance and heft to a variety of recipes, from breads to soups and stews, as well as salads. Check out these ideas: Cucumber and yogurt soup with barley: For a soup at once filling and refreshing, you can't beat this recipe, which combines cool cucumbers and yogurt with fresh garlic, mint and dill, along with pearl barley and crunchy walnuts.
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FOOD
March 2, 2011
  Andalusian stew (Berza Andaluza) Total time: 2 hours Servings: 6 Note: Morcilla (Spanish blood sausage), particularly onion morcilla, adds a spicy flavor to this stew. If morcilla is not available, add a pinch of clove, a spoonful of pimentón (paprika) and crushed garlic to the vegetable pot. 1/2 pound chickpeas, soaked overnight and drained Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish.
FOOD
March 2, 2013
  Total time: 50 minutes Servings: 4 to 6 1 pound new potatoes 2 strips thick bacon, cut into ½-inch crosswise strips 1 tablespoon minced shallots 4 medium artichokes, trimmed to hearts and stems, quartered lengthwise and stored in acidulated water 3/4 cup water 1/2 cup cream Salt 2 tablespoons minced chives 1. Steam the potatoes until tender, about 15 minutes, and set aside. When cool enough to handle, cut into quarters or bite-sized pieces.
FOOD
January 20, 2010
Total time: 2 hours, plus at least 3 hours stewing time Servings: 8 to 10 Note: Serve with coleslaw and hot corn bread. 1 (6-pound) chicken (or 2 smaller ones) 2 (28-ounce) cans peeled tomatoes 4 onions, chopped 1 (12-ounce) box or bag frozen chopped okra 2 (12-ounce) boxes frozen baby lima beans 2 (12-ounce) boxes frozen cut corn 1 clove garlic (optional) 2 tablespoons Worcestershire sauce 1/2 cup chili sauce Salt and pepper to taste 5 boiling potatoes, boiled, peeled and whipped ( they give body to the stew so it can be eaten with a fork)
FOOD
February 23, 2013
  Total time: About 1 hour, plus cooling time for the chiles Servings: 6 to 8 2 poblano chiles 4 tablespoons (½ stick) butter 2 tablespoons oil 2 onions, diced 5 pounds butternut squash (2 medium, or 1 large), peeled, seeded and cut into ½-inch cubes 1/3 cup dry white wine 6 cups vegetable broth 1/2 teaspoon smoked paprika 1 teaspoon New Mexico chile powder 1/4 teaspoon ground cinnamon 1/4 teaspoon grated nutmeg Freshly ground black pepper 1/4 cup maple syrup, divided 1/2 cup raisins, coarsely chopped 6 to 8 pieces stale bread, preferably dark whole-grain, coarsely chopped 1 cup heavy cream Fine sea salt Tabasco sauce, optional 1 bunch green onions, thinly sliced on the bias 1. Roast the poblano chiles over high heat on a rack over a stove-top burner.
ENTERTAINMENT
October 30, 2010
Stew and the Negro Problem Where: The Getty Center's Harold M. Williams Auditorium When: 7:30 p.m. Saturday Price: Free (reservations required) Info: http://www.getty.edu Where: Echoplex When: 8 p.m. Tuesday Price: $20-$25 Info: http://www.attheecho.com
FOOD
March 2, 2013
  Total time: 50 minutes Servings: 4 to 6 1 pound new potatoes 2 strips thick bacon, cut into ½-inch crosswise strips 1 tablespoon minced shallots 4 medium artichokes, trimmed to hearts and stems, quartered lengthwise and stored in acidulated water 3/4 cup water 1/2 cup cream Salt 2 tablespoons minced chives 1. Steam the potatoes until tender, about 15 minutes, and set aside. When cool enough to handle, cut into quarters or bite-sized pieces.
ENTERTAINMENT
March 8, 2012
L.A. native Stew of Stew & the Negro Problem and his collaborator Heidi Rodewald took over the Hammer Museum last November for a residency exploring the theme of "The Westside of Your Mind" with workshops, art-making programs and other events. At this UCLA show, they'll present some of those ideas in a song-cycle that will be part of a live rock show. Royce Hall, 340 Royce Drive. 8 p.m. Fri. $15. uclalive.org.
FOOD
March 10, 2011 | By Russ Parsons, Los Angeles Times Food Editor
It was a lazy Sunday afternoon, and I'd just gotten home from the farmers market with, as usual, several bags of vegetables and no firm idea of what I was going to fix for dinner. So I did what I usually do in that situation ? started leafing through cookbooks. I picked up the first one and ? I swear this is true ? it fell open to this very page: "The subtle structure of harmonies drawn from a combination of tender young vegetables cooked (or, to be more accurate, sweated) together with butter (or olive oil or a combination)
BUSINESS
March 1, 2013 | By Mary Umberger
Matthew Gordon Lasner is the official biographer of the condominium. (Well, as official as these things get, anyway.) Several years ago, the assistant professor of urban affairs and planning at Hunter College in New York became curious about how condo ownership of apartments, town houses and their legal cousins, co-ops, became ubiquitous in this country in so short a time. "Like everybody else, I just presumed they began in the 1960s and grew from there," Lasner said. But he started digging through legal documents, news reports and historical records, tracing the birth of the "owner-occupied apartment" to a building (alas, long since demolished)
NEWS
February 23, 2013 | By Noelle Carter
Have a little time to spare this weekend? In this week's section, I talk about the simple pleasures of a slow-simmered stew : "Unlike a typical weeknight dinner rushed to the table after a long day, stews are patient, as much about the sheer pleasure of cooking as the finished dish itself. It's the simple alchemy of time and ingredients layered in a pot to form something lush and rich, with a depth of flavor that cannot be duplicated with a shortcut. " While I'd argue that a good stew demands patience, not all of them require a lot of time.
FOOD
February 23, 2013
  Total time: About 1 hour, plus cooling time for the chiles Servings: 6 to 8 2 poblano chiles 4 tablespoons (½ stick) butter 2 tablespoons oil 2 onions, diced 5 pounds butternut squash (2 medium, or 1 large), peeled, seeded and cut into ½-inch cubes 1/3 cup dry white wine 6 cups vegetable broth 1/2 teaspoon smoked paprika 1 teaspoon New Mexico chile powder 1/4 teaspoon ground cinnamon 1/4 teaspoon grated nutmeg Freshly ground black pepper 1/4 cup maple syrup, divided 1/2 cup raisins, coarsely chopped 6 to 8 pieces stale bread, preferably dark whole-grain, coarsely chopped 1 cup heavy cream Fine sea salt Tabasco sauce, optional 1 bunch green onions, thinly sliced on the bias 1. Roast the poblano chiles over high heat on a rack over a stove-top burner.
FOOD
February 23, 2013 | By Noelle Carter, Los Angeles Times
The first time I met chef Paul Prudhomme, he was peering over the stove in his narrow test kitchen, a converted shotgun house just outside the French Quarter in New Orleans. Chef was heating oil in a large cast-iron skillet, and when he saw me, he invited me over to watch him fix gumbo. When the oil was smoking hot, he quickly whisked in flour to form a roux - "Cajun napalm," he called it - the bubbling mass darkening to a deep chocolate brown in minutes. He stirred a trinity of vegetables into the roux to stop the cooking - onions, celery and bell peppers - then added the roux to a pot of boiling stock.
FOOD
December 22, 2012 | By Russ Parsons, Los Angeles Times
My family has lived in Southern California for more than 25 years now, but at the holidays we still seem to think of ourselves as transplanted New Mexicans. We string red chile lights, bake anise-flavored biscochito cookies, put out the candle-lit paper bags called luminarias and, most notably, make gallons - and I do mean gallons - of posole for our annual open house. Posole in New Mexico is a little different from the version that is usually served in Southern California.
NEWS
December 3, 2012 | By Noelle Carter
When you're looking for a perfect one-dish meal, look no further than this recipe for Tuscan chicken stew. Chicken thighs are braised with white beans in a light tomato sauce, the stew finished with fresh spinach and lots of grated Parmigiano-Reggiano. Best of all? The whole meal 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.
FOOD
February 23, 2013 | By Noelle Carter, Los Angeles Times
The first time I met chef Paul Prudhomme, he was peering over the stove in his narrow test kitchen, a converted shotgun house just outside the French Quarter in New Orleans. Chef was heating oil in a large cast-iron skillet, and when he saw me, he invited me over to watch him fix gumbo. When the oil was smoking hot, he quickly whisked in flour to form a roux - "Cajun napalm," he called it - the bubbling mass darkening to a deep chocolate brown in minutes. He stirred a trinity of vegetables into the roux to stop the cooking - onions, celery and bell peppers - then added the roux to a pot of boiling stock.
FOOD
December 29, 2011 | By C. Thi Nguyen, Special to the Los Angeles Times
Fesenjan - the Persian stew of poultry, ground walnuts and pomegranate - isn't easy to make. The walnut oils scorch easily, and making it right takes two hours of constant stirring and attention. The result at Orchid Grill & Kabob tastes like glowing, homey heaven, a blast of pomegranate tang and nutty warmth and savory chicken. The murky brown of fesenjan conceals a wild union of opposites - savory, almost sweet walnut and meat against the searingly floral sour of pomegranate.
FOOD
August 11, 2012
Total time: 45 minutes Servings: 4 Note: The word "quelite" in Mexico means any native green with tender leaves. Amaranth greens, known as quintoniles, are abundant during Mexico City's rainy season from about June to September. Amaranth greens are available at select Asian or Indian markets, as well as at some farmers markets; fresh spinach or chard can be substituted, though cooking timing will vary. Feel free to use less chicken broth if you want the greens less juicy.
FOOD
May 12, 2012
Total time: 1 hour Servings: 4 Note: For the stew, use a white fish such as cod or halibut. 1 1/2 pounds fish fillets Salt 1 1/2 pounds boiling potatoes, peeled and quartered 1 quart water 1 onion, quartered 2 bay leaves 1/4 cup olive oil 4 cloves garlic, chopped 2 tablespoons sweet pimentón (paprika, not smoked) 2 tablespoons wine vinegar 1. Cut the fish fillets into chunks and place the fish in a bowl. If using fresh (not frozen)
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