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Los Angeles Times Staff WriterWednesday February 16, 2005 THE CALIFORNIA COOK Creme de la custard * Rich and creamy, with a tender, flaky crust: No wonder quiche is making a comeback. Home Edition, Food, Page F-1 Features Desk 40 inches; 3730 words Type of Material: Recipe By...
Zuppa di pesce Castagna Total time: 1 hour, 20 minutes Servings: 8 Note: Adapted from chef Elias Cairo of Castagna. Fish stock or broth is available at most fish markets and cooking supply stores, and can be found at many well-stocked fish counters...
Every couple of years I feel that siren call to go up and spend some time in Napa Valley. For most of us, this was our first wine country experience, as exotic as anything discovered later in Burgundy or Piedmont. Who can forget the smudged violet of...
Braised Leek Tart Tatin (Serves 4 people) Leeks are a wonderful ingredient that usually has a hidden hand in a dish's success. In this leek tart tatin (named after the famous upside down apple tart that is cooked in a similar fashion) the leeks play...
Tags: Salads, Garlic, Bay Leaf, Salt, Pies and Tarts
Total time: About 1 hour Servings: 4 Note: You can have your butcher cut the chicken into 8 pieces (excluding the wings, which you can reserve for another use, such as making stock). 1 whole chicken, about 4 pounds 2 teaspoons kosher salt 2...
Tags: Onions, Parsley, Carrots, Fava Beans, Fennel
Mixed greens soup Total time: 1 hour, 45 minutes Servings: 12 Note: From Donna Deane 2 tablespoons olive oil 1/2 cup chopped carrots 1 cup chopped leeks, white part only 1 clove garlic minced 8 cups chicken broth 1 medium potato (about 8...
Los Angeles Times Staff WriterYou think you know vegetable soup? Shakespeare's Cleopatra with her "infinite variety" had nothing on vegetable soup. It can be thick and chunky, light and delicate, rich and smoky or bright and tangy. Vegetable soup can be a meal in itself or an...
Sun reporter>>>Seriously Simple HolidaysBy Diane Rossen WorthingtonChronicle Books / 2007 / $24.95 It's hard to believe that the phrase "seriously simple" can appear with "holidays" in the same title, but veteran cookbook author Diane Rossen Worthington largely...
Los Angeles Times Staff WriterDear SOS: My husband thought the Manhattan red clam chowder at the Daily Grill in San Francisco (at the Handlery Hotel) was absolutely the best he's eaten since he left Rhode Island. Would you be able to get the recipe? Thanks. Elsie (and Wally) Chmiel,...
Los Angeles Times Staff WriterOn Rosh Hashana, Ashkenazi Jews dip apple slices in honey for a "sweet New Year." The Aleppine Jews -- whose ancestors were prominent residents of Aleppo, Syria, for many centuries -- may eat scarlet candied quinces instead, or even translucent shreds...
Tags: Spain, Summer Squash, Syria, Matzoh, Lebanon
Los Angeles Times Staff WritersTokyo Big, burly Lee Hefter barrels through the streets of the Ginza district on a cool spring night in hot pursuit of a pastry cook. With very few words of Japanese, Hefter has persuaded the man to dash out of his shop and lead the way to Shotai-en,...
Tags: Tokyo (Japan), Kyoto (Japan), Pickles, Steaks, Sushi and Sashimi
Los Angeles Times Staff WriterA variation on classic French pot-au-feu, this hearty dish appealed to Times restaurant critic S. Irene Virbila when she dined at Lou, a new wine bar on Vine Street in Los Angeles. "It's sort of a Jewish-French hybrid," owner Lou Amdur says, pig's foot...
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