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FOOD
May 12, 2011
  Butterscotch pot de crème Total time: 1 hour, plus cooling time Servings: 10 Note: Adapted from Travis Lett of Gjelina. 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. 9 egg yolks 3/4 cup (1½ sticks) plus 6 tablespoons butter, divided 1 1/2 cups packed brown sugar 1/2 tablespoon salt 1/2 vanilla bean 4 1/2 cups heavy cream, divided 2 cups granulated sugar 1/2 cup water 1 cup crème fraîche Flaky sea salt (such as Maldon)
ARTICLES BY DATE
FOOD
July 16, 2013
Total time: 1 hour, 10 minutes Servings: 8 to 10 1/4 cup ( 1/2 stick) plus 3 tablespoons butter, divided 1 vanilla bean, cut in half lengthwise 1/3 cup milk 1/2 cup brown sugar 6 to 8 ripe plums or 6 nectarines or peaches 1/2 cup sugar 1 egg 1 1/4 cups cake flour 1/4 teaspoon salt 1 1/2 teaspoons baking powder 1. Heat the oven to 350 degrees. 2. Cut one-fourth cup butter into pieces and add it to a small saucepan or skillet. Heat over medium heat until the butter browns but does not burn.
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FOOD
June 16, 2012
Panna cotta Total time: 40 minutes, plus chilling time Servings: 8 2 tablespoons water 1 tablespoon powdered gelatin Oil 2 1/2 cups heavy cream 1 1/2 cups whole milk 5 tablespoons sugar 1 (2-inch) section vanilla bean, split in half lengthwise, or ½ teaspoon vanilla extract 1. Place the water in a small bowl and sprinkle the gelatin over the top. Stir to distribute, and set aside to soften 2 to 3 minutes. 2. Wipe the insides of 8 (one-half-cup)
FOOD
July 16, 2013
Berry Pavlova with vanilla whipped cream and pistachios Total time: About 20 minutes, plus macerating time for the berries Servings: 10 to 12 Note: Banyuls vinegar is available at Surfas in Culver City, Nicole's in Pasadena and the Cheese Store of Silver Lake. You can also use balsamic vinegar. 1/4 cup shelled pistachios 2 pints strawberries 1/2 pint blueberries 1/2 pint blackberries 1/2 pint raspberries 1/2 cup sugar 1 tablespoon Banyuls vinegar 1 pint whipping cream, chilled 1 vanilla bean, split 1 Pavlova shell 1. Heat the oven to 350 degrees.
FOOD
June 18, 2013
Total time: 20 minutes, plus freezing time Servings: 4 Note: From 25 Degrees in Hollywood. 1 quart half-and-half 1 vanilla bean, sliced lengthwise, seeds scraped 3/4 cup plus 2 tablespoons sugar 12 egg yolks 1. In a medium saucepan, heat the half-and-half with the vanilla bean and seeds over medium heat until just simmering. 2. In a large bowl, whisk the sugar and egg yolks until the mixture turns a pale lemon color. Slowly whisk the warm half-and-half into the egg yolk mixture.
FOOD
May 20, 2010
Swedish cream Total time : 30 minutes, plus setting time Servings : 6 Note: This recipe can also be poured into oiled 1/2-cup ramekins and unmolded after chilling. Adapted from Deborah Madison's "Seasonal Fruit Desserts. " 1 cup half-and-half 5 to 7 tablespoons sugar 1 (3-inch) piece vanilla bean, split in half lengthwise 2 cups cultured low-fat buttermilk or kefir 1 (1/4-ounce) envelope unflavored gelatin 1/4 cup cold water 1. Heat the half-and-half with the sugar and the vanilla bean in a medium saucepan over high heat.
FOOD
September 15, 2011 | By Noelle Carter, Los Angeles Times
Dear SOS: Recently, my husband, some friends and I were at Cafe del Rey in Marina del Rey for the restaurant's 20th anniversary party. Besides the delicious food, they served an amazing white sangria made with fresh peaches. Everyone enjoyed it so much, and I'd love to make it at home if they will share the recipe. It's the perfect refreshing drink. Susan Wade Rancho Palos Verdes Dear Susan: Fresh and bright with flavor, this smooth sangria combines a touch of vanilla with just a hint of heat, a very refreshing cure for a hot day!
FOOD
December 1, 1994 | STEVEN RAICHLEN
Most people think of vanilla as a flavoring for pastries and ice cream. But many cooks use vanilla beans in roasted lobster and even steep the fragrant pod in cocktails. To a generation of North Americans brought up on vanilla wafers and vanilla custard, this use of a tropical flavoring in savory dishes may seem outlandish. But it's common practice among French chefs around the world.
FOOD
November 4, 2009
  Banana bread pudding 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. Total time: 1 hour, 20 minutes, plus baking and several hours chilling time Servings: 24 Note: Adapted from "Ad Hoc at Home" by Thomas Keller with Dave Cruz. This can be made up to 2 days in advance. Vanilla bean paste can be found at select gourmet supply stores.
FOOD
February 13, 2008 | By Noelle Carter, Los Angeles Times Staff Writer
Dear SOS: Square One Dining in Hollywood serves the most amazing French toast I've ever had. Could you persuade them to share the recipe? -- Adel Aschenbrener, Hollywood Dear Adel: Square One's take on French toast is thin slices of brioche dipped into a rich, homemade crème anglaise , then grilled to fluffy, golden perfection. You almost don't need butter and maple syrup. Square One Dining's French toast Total time: 1 hour, 15 minutes, plus chilling time Servings: 4 Note: Adapted from a recipe from Square One Dining.
FOOD
June 18, 2013
Total time: 20 minutes, plus freezing time Servings: 4 Note: From 25 Degrees in Hollywood. 1 quart half-and-half 1 vanilla bean, sliced lengthwise, seeds scraped 3/4 cup plus 2 tablespoons sugar 12 egg yolks 1. In a medium saucepan, heat the half-and-half with the vanilla bean and seeds over medium heat until just simmering. 2. In a large bowl, whisk the sugar and egg yolks until the mixture turns a pale lemon color. Slowly whisk the warm half-and-half into the egg yolk mixture.
MAGAZINE
June 18, 2013
Serves: 10 For the almond cake: Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, please share it with us: Click here to upload pictures of the finished dish. 3/4 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup almond meal/flour 3/4 cup (1 1/2 sticks) unsalted butter, plus additional for buttering the cake pan 1 cup sugar, plus additional for sugaring the cake pan 2 eggs Heat the oven to 350 degrees; butter and sugar a 9-inch round cake pan. Sift the flour, baking powder and salt together into a medium bowl.
FOOD
June 18, 2013
  Total time: 40 minutes plus chilling time Servings: 6 Note: This recipe works beautifully with Satsumas. VIDEO: Click here to see Times Food editor Russ Parsons making this recipe. 1/4 cup sugar 3 tablespoons instant tapioca 2 3/4 cups whole milk 1 egg, lightly beaten 1/4 teaspoon salt 1 vanilla bean 1 cup sliced almonds 1 pound seedless mandarins (about 6) 2 tablespoons minced candied ginger (about 1 ounce) 1. Whisk together the sugar, tapioca, milk, egg and salt in a saucepan and set aside for 5 minutes.
FOOD
April 27, 2013 | By Noelle Carter, Los Angeles Times
Dear SOS: On a recent trip to London, I was quite taken with the chocolate chip cookies I ate at Gail's restaurant and bakery [341 Fulham Road in Chelsea]. I would be very greatful if you could obtain the recipe. Jonathon Most Los Angeles Dear Jonathon: Crunchy around the edges but oh-so ooey-gooey tender in the center - and with no shortage of chocolate to boot - these are a chocolate chip cookie lover's dream come true. The recipe makes enough for a dozen generously sized cookies, but I'd recommend doubling it. Trust me on this one. Gail's Artisan Bakery chocolate chip cookies 1 hour, plus chilling time for the dough.
NEWS
February 18, 2013 | By Noelle Carter
If you have a recipe that calls for a drizzle of chocolate, or want to do some fancy work plating that final dinner sauce, don't worry if you don't have a piping bag or a squeeze bottle. A food-grade plastic bag will work in a pinch. Fill the bag with the sauce, concentrating it in one corner. Don't overfill the bag (smaller bags will give you more control as you're piping), then cut the tip to the desired size and decorate. A plastic bag won't give you all the artistic freedom of a piping bag and a box of fancy tips, but it can do a really nice job so long as you're going for something simple.
NEWS
December 21, 2012 | By Noelle Carter
What does one of the world's best pastry chefs come up with when pressed for a holiday cookie? Sherry Yard, working with Sixto Pocasangre, took the oh-so-popular French macaron and scented it with an oh-so-Christmas-y touch of ginger, cinnamon and molasses. Then she filled it with apple compote. The festive cookies are one of the favorite holiday cookie recipes we've collected in our updated "Los Angeles Times Holiday Cookies" e-book. The cookbook now includes 65 recipes from a wide range of sources, including world-famous pastry chefs, favorite bakeries and home cooks.
MAGAZINE
October 17, 1999
The islands were just like I imagined from seeing "South Pacific" as a 14-year-old. They're romantic because they don't feel overly civilized, yet you don't have to worry about drinking the water. My wife, Betty, and I went into the interior jungle and saw giant orchids and rubber trees. The topography is so ancient. You feel like you're at the beginning and the end of everything. DISCOVERY: We visited a vanilla bean plantation and learned how it is grown.
FOOD
May 19, 2011
  Crème brûlée Total time: 2 hours, plus cooling and chilling times Servings: 6 Note: This recipe requires 6 (7-ounce) ramekins. 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. 1 1/2 cups heavy cream 2 cups milk 3/4 cup sugar, divided 1/4 teaspoon kosher salt 6 egg yolks (save the whites for meringue, ice cream or another purpose)
NEWS
December 5, 2012 | By Noelle Carter
When shopping for citrus, choose fruit that are heavy for their size -- they'll be the juiciest. And look for fruit with nice, tight skins. Avoid fruit that are wrinkled or spotted, or feel lightweight. You can generally tell the ripeness of the fruit by the thickness of the rind -- the thinner the rind, the more ripe and juicy. Most citrus will keep for several days at room temperature. They'll also keep well in the refrigerator, stored in the crisper for up to several weeks. Thin-skinned citrus such as mandarins or tangerines should be refrigerated right away.
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