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FOOD
January 19, 2012 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
When I spent some months in Venice, Italy, years ago, my friend Paolo would show up at dinner parties with prosciutto. I'm not talking about a paper packet of sliced ham but a whole prosciutto di San Daniele, the famous ham from Friuli, cured with the foot on. The host would hand him a glass of Prosecco, he'd pull his well-traveled prosciutto out of the bag and proceed to carve off slices as his contribution to the cicchetti (antipasti) spread. Brilliant. And after, it would go home with him to be trotted out for the next dinner party.
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FOOD
September 8, 2011 | By Noelle Carter, Los Angeles Times
Dear SOS: During a trip to north Mississippi and the Delta, we ate a memorable meal at Big Bad Breakfast in Oxford. The brandy-spiked pain perdu was a stand-out among the dishes we ordered (with stiff competition from the house-cured bacon and biscuits). Since I don't anticipate being back in the area soon, is there any chance you can obtain the recipe? Thanks. Kay Behrens Claremont Dear Kay: How can you go wrong with this breakfast? Take fluffy, thick slices of Texas toast soaked in a lightly sweetened, brandy-spiked batter, then lovingly pan-fry them to crisp, golden perfection.
BUSINESS
September 8, 2011 | By Susan Carpenter, Los Angeles Times
When electric car maker Coda Automotive Inc. introduces its first model this year, the independent Southern California manufacturer will pioneer a new EV profile: the unassuming four-door five-seater. If cars came in flavors, Coda's debut would be classic vanilla. Understated by design, it's a car for do-gooders who don't need to flaunt their green credentials. Think Honda Civic, only all electric and homegrown. Today, Coda is opening its first-ever storefront on L.A.'s Westside in the Westfield Century City mall.
FOOD
December 23, 2010
  Hemingway's nog Total time: 5 minutes Servings: 1 Note: Adapted from Alex Straus, Hemingway's Bar. To make vanilla simple syrup, place 1 cup sugar, 1 cup water and 1 vanilla bean, split and scraped, into a small pot; boil until the sugar is dissolved. Strain and cool before using. This makes 1 cup; it will keep, covered and refrigerated, for up to 2 weeks. 1 1/2 ounces dark rum (Straus uses Atlantico) 3/4 ounce vanilla simple syrup (or vanilla liqueur such as Licor 43)
FOOD
September 16, 2010
Festive mandelbrodt Total time: 1 hour, 20 minutes plus chilling and cooling times Servings: Makes 3 to 3 1/2 dozen pieces Note: Less sweet than tishpishti, this dry cookie is almost like a once-baked biscotti, only thicker. It is meant to be dipped in hot tea after the fast. 4 cups (19.1 ounces) unbleached flour, plus more as needed 4 teaspoons baking powder 1/2 teaspoon salt 4 eggs 1 cup plus 2 tablespoons sugar, divided 1 cup corn or safflower oil 1 tablespoon vanilla extract or cognac 1 tablespoon cinnamon 1/2 cup finely chopped walnuts, pecans or hazelnuts 5-6 tablespoons apricot jam or orange marmalade 1. In a medium bowl, sift together the flour, the baking powder and salt and set the combined dry ingredients aside.
FOOD
May 20, 2010 | By Noelle Carter, Los Angeles Times
Dear SOS: I am a huge fan of the vanilla cupcakes at Joan's on Third. I have tried all the other cupcake spots in town, and they can't compare. Is there any way you can obtain the recipe? Thanks. Justin Radell Los Angeles Dear Justin: With a light crumb and bright vanilla flavor, this is one cupcake that doesn't need to rely on a ton of decoration to be a hit. Joan's on Third was happy to share its recipe for vanilla cupcakes. They're simple and easy to make, and are sure to be a hit at home.
BUSINESS
May 16, 2010 | Michael Hiltzik
At a Congressional hearing a couple of weeks ago, Sen. Susan Collins of Maine asked a lineup of current and former Goldman Sachs executives a simple question: Did they have a duty to act in their clients', not their firm's, best interest? The query elicited some impressive verbal contortions. "I believe we have a duty to serve our clients well," one witness replied to the Republican senator. "It's our responsibility . . . in helping them transact at levels that are fair market prices and help meet their needs," said another.
BUSINESS
May 6, 2010 | By Julie Wernau
Blogging moms and nutritionists are criticizing a new formula for toddlers that comes in chocolate and vanilla flavors as an early start to obesity. "Is it really a good idea to get our kids hooked on all things chocolate at the same time they're learning to walk?" one blogger posted on Momlogic.com. "What's next, genetically modifying moms to produce chocolate breast milk?" wrote another. Introduced by Mead Johnson Nutrition Co. in February as a beverage for toddlers who are transitioning from infant formula or breast milk, Enfagrow Premium's toddler chocolate and vanilla formulas are milk-based but contain 19 grams of sugar per 7-ounce serving.
FOOD
March 25, 2010 | By Joshua Lurie, Special to the Los Angeles Times
Kiss My Bundt Bakery owner Chrysta Wilson always stocks her fridge with Tecate. Not because she craves the light Mexican beer but because she bakes with it. Her Tecate cake is moist, light and crumbly. It's the carbonation, she says. Now that beer culture is exploding in popularity in Southern California, beer is even finding its way into desserts, as pastry chefs use it to make dishes that are not only sweet but also have layered textures and flavors that wouldn't be possible otherwise.
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