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Recipe: Kabocha velouté soup
Total time: 2 hours, 25 minutes
Servings: 6
Note: Piment d'espelette, ground Basque chile, can be found at Surfas in Culver City, Nicole's Gourmet in Pasadena and Market Gourmet in Venice.
2 cloves garlic, 1 crushed and 1 minced, divided
1/4 cup olive...Tags: Garlic, Soups, Sour Cream, Parsley, Carrots
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'Top Chef': The season finale
Reality CheckEven though I gave it away last night, why don't we go through the last episode, for old times' sake?This was the second of a two-part finale, and each was mercifully an hour. We open with the three remaining cheftestants......Tags: Bananas, Santa Monica, Crime, Law and Justice, Television, Soups
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Recipes calling for egg yolks
Los Angeles Times Staff WriterButterscotch budino with caramel sauce Total time: About 45 minutes Servings: 10 Note: From Nancy Silverton and pastry chef Dahlia Narvaez of Pizzeria Mozza. Butterscotch budino 3 cups heavy cream 1 1/2 cups milk 1 cup plus 2 tablespoons dark brown...Tags: Whipping Cream, Hazelnuts, Garlic, Vanilla Extract, Salads
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Recipe: Wild mushroom salad
Total time: 1 1/2 hours
Servings: 8 as a first course
Note: Adapted from "A Great American Cook" by Jonathan Waxman. Mushrooms such as chanterelles, morels and shiitakes are available at Whole Foods stores, well-stocked supermarkets and farmers markets....Tags: Hazelnuts, Walnuts, Garlic, Salads, Mushrooms
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With a little drizzle dazzle
Los Angeles Times Staff WriterAT Canele in Atwater Village, chef Corina Weibel serves a perfectly-seared snapper fillet perched atop a striking, delicious pile of vegetables and house-made croutons -- a bread salad of sorts. It recently caught the attention of staff writer Amy...Tags: Tomatoes, Salads, Olives, Parsley, Lemons
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Hailing from Caesar
Times Staff WriterCAESAR salad — romaine, croutons, Parmesan, egg, anchovies, olive oil, lemon juice. Aficionados have always debated whether to include the anchovies, whether to serve the leaves whole or chopped and whether to coddle the egg — but what about...Tags: Garlic, Salads, Electrical Appliance, Arugula, Aioli
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Recipe: Pumpkin orange soup with Halloween croutons
Los Angeles Times Staff WriterServings: 2-3 Total Time: 50 minutes Note: This is a vegetarian recipe. 2 tablespoons butter 1 small onion, chopped 1 (15-ounce) can pumpkin puree 3 cups vegetable broth 1/2 cup orange juice 1 teaspoon grated orange zest 2 slices white or wheat...Tags: Onions, Foods and Beverages, Butter, Halloween, Soups
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April 24
Sun StaffMarinated White Asparagus With Parma Ham Serves 4 2 pounds white asparagus, peeled 1 tablespoon salt small pinch sugar 1 tablespoon champagne vinegar or rice vinegar 1 tablespoon hazelnut oil 1 teaspoon Dijon mustard 2 tablespoons asparagus...Tags: White Asparagus, Cucumbers, Thyme, Garlic, Tomatoes
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Fare right on target at Richlandtown Inn
Special to The Morning CallThe Richlandtown Inn is another country hotel with a history. Established in 1812 as a stagecoach stop on the Philadelphia to Bethlehem run, this inn has been tending to the needs of hungry and thirsty patrons for close to two centuries. When I dined...Tags: Chicken, Salads, Soups, Dining and Drinking, Hotel and Accommodation Industry
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Recipe: Ajo blanco (white gazpacho)
Total time: 25 minutes plus 2 hours chilling time Servings: 6 Note: This recipe is adapted from one by cookbook author and Spanish cuisine authority Anya von Bremzen. Use a light, fruity olive oil, preferably Andalusian. Andalusian olive oil is...Tags: Foods and Beverages, Almonds, Garlic, Soups, Lifestyle and Leisure
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Drink Your Pumpkin
Special To The TimesI believe in using the freshest ingredients possible, but pumpkin purée in a can is great. It's made from pumpkins at the peak of their season and is sometimes richer in flavor. Think how long this soup would take if you used a fresh pumpkin. Fresh...Tags: Arable Farming, Salads, Soups, Pasta, Ginger
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The golden bowl
![Say "bouillabaisse" to a knowledgeable cook and you're likely to hear, "We can't make that here. We don't have the right fish."](http://www.latimes.com/media/thumbnails/story/2004-09/14437024.jpg "Say "bouillabaisse\" to a knowledgeable cook and you're likely to hear, \"We can't make that here. We don't have the right fish.\"")
Special to The TimesSay "bouillabaisse" to a knowledgeable cook and you're likely to hear, "We can't make that here. We don't have the right fish." French food purists will tell you you need rascasse, that terrible-looking scorpionfish that lends the broth its velvety...Tags: Garlic, Santa Ana, Tomatoes, Los Angeles, New York
Jan 16, 2008
|Story| Los Angeles Times
Feb 26, 2009
|Blog| Baltimore Sun
Mar 18, 2008
|Story| Los Angeles Times
Sep 18, 2007
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Feb 27, 2008
|Story| Los Angeles Times
Jul 18, 2007
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Oct 27, 1999
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Apr 24, 2002
|Story| Baltimore Sun
Dec 11, 2003
|Story| Allentown Morning Call
Aug 13, 2003
|Story| Los Angeles Times
Dec 12, 2001
|Story| Los Angeles Times
Sep 29, 2004
|Story| Los Angeles Times
Original site for Croutons topic gallery.
