July 27, 2005 |
One of my strongest beliefs is that food can never be too rich, but I happen to live with a Mr. Sprat who actually has nightmares about foie gras. If it weren't for vinegar, we probably couldn't cook together. Just the other night he made mahi-mahi, abstemiously braised in tamari and mirin while I sauteed yellow crookneck squash in butter with chanterelles and then reflexively added the splash of heavy cream I knew would bring both the flavors and textures together even more luxuriously.
June 24, 2009
Total time: 25 minutes Servings: 4 appetizer portions Note: If you can't find fried tofu, use the firmest fresh tofu you can get. Press the tofu down, leaving something heavy (such as a cutting board stacked with your heaviest cookbooks) on top to squeeze out as much moisture as you can. Cut the tofu into 1-inch cubes and dust lightly with cornstarch before frying. 3 tablespoons soy sauce 1 teaspoon rice wine vinegar 1 teaspoon sugar 1 stalk green onion, chopped 1 clove garlic, minced 1/2 teaspoon red chile, finely chopped 1/2 teaspoon freshly ground black pepper 5-7 ounces fried tofu, cut into 1-inch cubes Vegetable oil 1. In a small bowl, combine the soy sauce, vinegar and sugar, stirring until the sugar is completely dissolved.
March 2, 2011
Homemade pop tarts Total time: 2 hours Servings: 8 pop tarts Note: The pie dough also makes enough dough for 1 double-crust or 2 single-crust pies. 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. Pie dough 3/4 cup plus 2 tablepsoons (1¾ sticks) butter 1/2 cup cold water 13/4 cups (7.4 ounces)
May 13, 2013
Total time: 40 minutes, plus at least 4 hours' chilling time Servings: 6 to 8 Note: This slightly sweet soup is an adaptation of a classic Hungarian dish. It makes an elegant first course for an early-summer dinner. 8 whole cloves 12 whole allspice 1 (3-inch) cinnamon stick 12 whole black peppercorns 1 (750-ml) bottle rose wine 1/3 cup sugar 2 pounds cherries, stemmed and pitted 1 tablespoon balsamic vinegar 1/4 teaspoon almond extract 3/4 cup creme fraiche or yogurt, plus 1/2 cup more for serving 1. Cut a piece of cheesecloth about 5 inches square.
June 2, 2012
Galette dough Total time: 20 minutes, plus chilling time Servings: This makes enough for 1 (9- to 10-inch) galette Note: This is a basic pie crust recipe, with the dough worked a bit more to strengthen it. The cider vinegar is used to help "shorten" the crust, improving the texture. Though you might smell the vinegar as you roll out the crust, you should not taste or smell it in the finished galette. 2 1/4 cups (9.6 ounces) flour Generous 1 teaspoon salt 1 tablespoon sugar 1/4 cup cold shortening 1/2 cup (1 stick)
November 24, 2011 |
Lately, I've been on a homemade mustard kick. Think mustard, and your thoughts might veer first toward the bright yellow stuff you get in a squeeze bottle. Or maybe you prefer something a little less mild, as you reach for your favorite brand of Dijon or maybe a spicy whole grain. But have you ever tried making mustard from scratch? You won't believe how simple it is. Essentially, mustard is nothing more than a combination of seeds and liquid. Soak seeds in the fluid of your choice (water, vinegar, perhaps a double bock beer)