July 7, 2011
Braised sea bass with black olive vinaigrette Total time: 30 minutes Servings: 4 Black olive vinaigrette 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 tablespoon minced black olives 3 tablespoons black olive juice 1/4 cup Champagne vinegar 1/2 cup extra virgin olive oil 1/2 cup grape seed oil Kosher salt and freshly ground black pepper In a medium bowl, combine the minced black olives, olive juice and vinegar.
June 5, 2013
Total time: 40 minutes Servings: 8 Note: Fuyus are the small, crisp persimmons. They're only slightly sweet, so when paired with an assertive vinaigrette, they make a refreshing salad. 2 pounds Fuyu persimmons Juice of 1 lime 1/2 teaspoon ground cumin 1/2 serrano chile, seeded and minced Salt 1 tablespoon walnut oil 1/4 cup pomegranate seeds (about 1/4 pomegranate) 3 tablespoons chopped walnuts, toasted 2 tablespoons chopped cilantro 1. Cut off the tough green calyxes and slice each persimmon in 10 to 12 wedges.
October 6, 2011
Total time: 1 hour Servings: 4 to 6 Note : Gorgonzola dolce is a sweeter type of Gorgonzola; it is available at cheese stores as well as select gourmet stores and well-stocked markets. Sherry vinaigrette 2 tablespoons minced shallots 2 tablespoons Spanish sherry vinegar 1 1/2 teaspoons fresh-squeezed lemon juice, plus more to taste 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper, plus more to taste 1/4 cup extra-virgin olive oil Combine the shallots, vinegar, lemon juice, salt and pepper in a medium bowl and stir to combine.
December 15, 2012 |
Dear SOS: I recently "rediscovered" La Grande Orange in Pasadena's Del Mar station and absolutely love its kale and quinoa salad - it's light and refreshing, although sometimes it is a bit too heavy on the dressing.... I have enjoyed it often enough to know that it contains shredded kale, quinoa, diced red bell pepper, grapes, sunflower seeds and grated Manchego. I think that's everything, however, I need help with the dressing. Please, can you help me find it? Carrie Berger Via email Dear Carrie: Dark green julienned strips of kale are tossed with nutty quinoa and sunflower seeds, colorful bell pepper and red grapes, then dressed with a bright Champagne vinaigrette.
February 23, 2012 |
Dear SOS: Please, please, please get me the recipe for the Brussels sprouts at Cleo in Hollywood. My husband and I ordered a variety of food at our dinner there, and the Brussels sprouts stole the show. I would love to get the recipe. It's the first time that my husband was actually excited to eat vegetables! Caroline Livengood Toluca Lake Dear Caroline: I've never had Brussels sprouts quite like this before. It's kind of like a salad - Brussels sprout leaves tossed with a tangy vinaigrette, capers and toasted almonds - except that the leaves are deep-fried first, giving the whole dish a surprising texture and crunch.
October 13, 2012 |
Dear SOS: I had the most fantastic and flavorful summer salad at the Hungry Cat in Hollywood recently. It was an heirloom tomato salad with chunks of watermelon and some feta and herbs. I would love it if you might be able to obtain the recipe, as this is definitely one I would like to have again and again. Andrea Bardack Los Angeles Dear Andrea: Take everything you love about summer and arrange it beautifully on a plate. Juicy heirloom tomato wedges and bright chunks of cool watermelon come together perfectly in this salad, punctuated with the light spice of arugula and floral notes of fresh basil and mint.