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Thanksgiving, for here or to go
Takeout
At most of the following establishments you'll receive a par-cooked turkey that will require about an hour or two in the oven when you get it home. Some, such as Sapphire and Blue on Blue, are also serving Thanksgiving dinner in the restaurant --...Tags: Macaroni and Cheese, Vegetarian Diet, Pies and Tarts, Palms, Pumpkin
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How to host a successful holiday meal
Whenever I read one of those Thanksgiving stories about how wonderful it is to cook a fabulous meal for a huge crowd of friends and family, the first thing I think is, "How heartwarming! How generous!"
And then I wonder, "Don't those people have jobs?"...Tags: Kobe Bryant, Soups, Holidays, Turkey (animal), Almonds
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Smooth and sophisticated shades of pale
Los Angeles Times Staff WriterTINY pearl onions, pale and round and almost as iridescent as their namesakes. The layered ivory of cipollini, braised to a melting tenderness. Miniature white parsnips and fingerling potatoes, roasted in their light matte coats. The absence of color,...Tags: Los Angeles Times, Soups, Holidays, Potatoes, Leeks
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Just chillin' with parsnips and kale
Los Angeles Times Staff WriterPeaking Parsnips: Why is it that people go crazy for carrots but ignore parsnips? They're among the sweetest of the root vegetables, particularly after they've gone through the first frost. With the first deep chill, enzymes in the root begin converting...Tags: Los Angeles Times, Kale, Family, Farms
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Recipe: Wild rice `stuffing' with butternut squash, toasted hazelnuts and pomegranate seeds
Total time: 1 hour, 20 minutes Servings: 16 Note: From Christian Shaffer 1/4 cup blanched hazelnuts 10 ounces (1 1/2 cups) wild rice 1 small onion, sliced 1 parsnip, peeled, roughly chopped 2 3/4 teaspoons kosher salt, divided 1 small butternut...Tags: Butternut Squash, Kosher Salt, Hazelnuts, Butter, Onions
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A glorious top-flight harvest at The Farmhouse
Special to The Morning CallA farmhouse is probably as good a metaphor as any for this Emmaus restaurant — named after itself, so to speak — that serves some of the classiest cuisine in the Lehigh Valley. At one time The Farmhouse, an early 19th century stone house on Route 29,...Tags: Coopersburg, Oregon, Alcoholic Beverages, Potatoes, Beets
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Recipe: Wild rice 'stuffing'
Total time: 1 hour, 20 minutes
Servings: 16
Note: From Christian Shaffer.
1/4 cup blanched hazelnuts
10 ounces (1 1/2 cups) wild rice
1 small onion, sliced
1 parsnip, peeled, roughly chopped
2 3/4 teaspoons kosher salt,
divided
1 small...Tags: Kosher Salt, Hazelnuts, Butter, Onions, Salt
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Alfresco in the canyon, it all comes together
Times Staff WriterHALFWAY through a bright, breeze-driven November morning, in the open kitchen of a high-ceilinged wooden house in Topanga, about five miles inland and up the Santa Monica Mountains from the Pacific Ocean, chef Christian Shaffer stands at the stove...Tags: Hazelnuts, Beets, Shallots, Pies and Tarts, Breads
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Minestra of root vegetables
Total time: About 2 hours Servings: 8 2 leeks 2 tablespoons butter 1 onion, coarsely chopped 2 carrots, coarsely chopped 2 parsnips, coarsely chopped 1 rutabaga, coarsely chopped 3 cloves garlic, minced 2 big sprigs fresh thyme 1 bay leaf...Tags: Leeks, Rutabagas, Onions, Black Pepper, Soups
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Comfort by the bowlful
Times Staff WriterAND now we enter the soup season. In the face of such recent challenges as being buffeted by freezing temperatures, battling the flu or simply recovering from the lingering effects of holiday overeating, there is nothing quite so restorative as a bowl...Tags: Basketball, Vegetable Soup, Fennel, Leeks, Breads
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Winter root vegetable pot pie with spicy cress salad
Total time: About 2 hours Servings: 4 Note: From executive chef Samir Mohajer at Rustic Canyon Wine Bar and Seasonal Kitchen. This recipe calls for casserole dishes that are about 5 inches in diameter with a 2-cup capacity; each will serve two. You...Tags: Potatoes, Shallots, Pies and Tarts, Salads, Dining and Drinking
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Recipe: Root vegetable shepherd's pie
Dear SOS: I recently dined at Rustic Canyon Wine Bar & Seasonal Kitchen in Santa Monica. I had the root vegetable shepherd's pie with butternut squash purée main course. It was wonderful.
Jacqueline Shubitowski Sherman Oaks
Dear Jacqueline: This is just...Tags: Potatoes, Shallots, Pies and Tarts, Leeks, Dining and Drinking
Nov 19, 2008
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Nov 28, 2007
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Nov 15, 2006
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Dec 29, 2005
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Nov 15, 2006
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Nov 15, 2006
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Jan 24, 2007
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Jan 31, 2007
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Apr 29, 2009
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