November 4, 2009 |
Dear SOS: Could you please get us the recipe for the delicious, mouth-watering Honey Shrimp with Walnuts at Typhoon restaurant at Santa Monica Airport? It's to die for. Pat Garvin Santa Monica Dear Pat: Typhoon was happy to share the recipe. Despite the name, this shrimp dish doesn't actually contain any honey, but we loved the sweet sauce coating the crisp, fried shrimp and served with candied walnuts. Honey-walnut shrimp at Typhoon Total time: About 1 hour, plus cooling time for the walnuts Servings: 2 Note: Adapted from Typhoon Candied walnuts 1 cup water 2 cups sugar 1/2 cup walnut halves Canola oil for deep-frying In a medium, heavy-bottom saucepan, bring the sugar and water to a boil.
November 20, 1986
The Walnut Valley Unified School District and the Walnut Valley Educators Assn., representing teachers, have agreed on a contract that includes a 12% salary increase over two years. Teachers will receive a 6.5% increase for 1986-87, retroactive to Sept. 1, and 5.5% for the 1987-88 year. Salaries range between $20,000 and $40,000.
November 14, 2007
Recipe: Mushroom-walnut stuffing Total time: 1 hour, 15 minutes Servings: 6 Note: From Russ Parsons 2 leeks, white parts only 1/4 cup oil, divided 2 stalks celery, chopped 1 tablespoon butter 1/2 pound brown mushrooms, quartered Salt 1 shallot, minced 1 cup toasted walnut halves and pieces 1 pound unseasoned bread cubes 2 tablespoons walnut oil ...
February 3, 2011
Greek walnut cake Total time: About 1 hour Servings: 12 to 16 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. Note: This cake is shown served with honeyed crème fraîche (whisk together 1/2 cup crème fraîche with 1 tablespoon orange blossom honey to sweeten). 2 cups sifted flour (8 ounces) 1 1/2 cups sugar 1 tablespoon baking powder 1 teaspoon allspice 2 teaspoons cinnamon 1 cup ground walnuts (3½ ounces)
December 9, 2010
Gruyère and walnut bread Total time: About 1 1/2 hours, plus rising and cooling times Servings: 16 to 20 Note: Adapted from "Bake!" by Nick Malgieri. This recipe requires the use of a stand mixer. Show us your photos: If you try this recipe, we want photographic evidence: Click here to upload pictures of the finished dish. 6 1/2 cups bread flour (spoon into a dry measuring cup and level off) 1 tablespoon sugar 1 tablespoon salt 2 teaspoons coarsely ground black pepper or crushed red pepper, optional 1/4 cup (1/2 stick)
October 22, 1992 |
I grew up with 2 1/2 acres of walnut grove for a back yard, and my earliest distinct memory is the bitter, urgent scent of crushed walnut leaves. My father had bought the land just before I was born with the idea that the walnuts would cover the property taxes of our new home. The San Fernando Valley had been a walnut-growing center for a long time, though, and the trees were old and eventually they didn't crop enough to sell, but for a couple of years in the '40s, I was a walnut-farming kid.
November 21, 1999 |
The few cool days we've had this season have put my taste buds in an autumn mood. Warm and homey baked casseroles sending good smells through the house are a more than fair trade for less sunshine and slowly approaching cold weather (OK, maybe not cold, but at least cooler). This sumptuous and filling breakfast takes advantage of seasonal tart apples. They meld well with the Italian triple-cream cream cheese used here, also known as mascarpone.
December 7, 1989 |
DEAR SOS: The Piret M Bistro Gallery in Encinitas, Calif., makes a wonderful chicken salad with apples and walnuts. The dressing is especially good. The recipe would be greatly appreciated.--LISA DEAR LISA: The salad, according to Piret M Bistro Gallery, is a favorite on luncheon menus, bridal and baby showers and buffets, since it can be made well ahead of time and requires no last-minute fuss. And you can't beat that, especially around the holiday season.