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By Loa Blasucci | March 26, 2009
Eating a healthy diet takes more strategic planning than a junk-food lifestyle. I think most of us want to eat well—we just don’t have time (or so we tell ourselves). Our intentions are good, but when it comes to food preparation, oftentimes we defer to the fast and easy way out. Reminds me of one of my dad’s favorite blurts: “The road to hell is paved with good intentions.” I’d say the road to illness and weight gain is paved with the same. We’re more likely to eat well if we can eliminate some of the hassle.
NEWS
November 2, 2006
Korean-style Citrus Salad Dressing   This light, but spicy dressing is similar to the one we enjoyed on our cucumber salad at Dani Sushi. 1 clove garlic, crushed 1 teaspoon grated fresh ginger 2 teaspoons toasted sesame seeds 1 teaspoon red pepper flakes 2 teaspoons orange juice 1 teaspoon light soy sauce or ponzu sauce 2 tablespoons rice wine vinegar 1 tablespoon sesame oil 2 tablespoons vegetable oil In a small bowl, with the back of a wooden or big cooking spoon make a paste of the garlic, ginger, sesame seeds and pepper flakes.
ENTERTAINMENT
June 10, 2004
Xiomara Restaurants 1/2 tablespoon unsalted butter 2 shallots, finely chopped 1 garlic clove, finely chopped 1 pound whole shrimp, peeled and deveined 1/2 cup fine yellow corn meal 1 1/2 cups fresh yellow corn kernels (raw) 1/2 tablespoon extra virgin olive oil 1 1/4 cups heavy cream salt and pepper to taste 1 tablespoon chopped chives 1/2 lb. shrimp, peeled, deveined, and diced 6 corn husks 1. Sweat the shallots and garlic in butter; do not brown.
ENTERTAINMENT
February 2, 2006
  Dana Jacobi's Tomato Soup 1 tablespoon butter 1 onion, finely chopped 2 large garlic cloves, peeled and chopped 1 can (28 oz) diced tomatoes 1 tablespoon sugar 1 teaspoon dried thyme 1/8 teaspoon ground mace Pinch of cayenne pepper 1/2 cup fat-free half-and-half Salt and freshly ground black pepper 3 tablespoons snipped dill, for garnish (optional) Melt the butter in a small Dutch oven over medium-high heat. Sauté the onion until translucent, 4 minutes.
ENTERTAINMENT
April 22, 2004
Dining With Duvall By Lynn Duvall Last month I enjoyed a meal in the Hoover High School cafeteria, catered by Acapulco. My table mates were strangers, though, like me, they were graduates of the high school. We'd gathered with nearly 100 other grads to work on plans for the upcoming 75th anniversary celebration on May 15. One gentleman talked effusively about the jazz ensemble at the school. His enthusiasm ran very high. Finally, when he stopped for a breath, I asked, "How do you know so much about them?"
NEWS
By Anita Susan Brenner | July 21, 2010
Summer. Lazy days. I was walking down Foothill Boulevard with Miss Audrey Hepburn, our black Lab rescue dog from the Pasadena Humane Society. It was a nice evening and a lot of the regulars were out, walking their dogs. Suddenly Miss Hepburn stopped. There in front of us was an old, partly shredded copy of Gourmet, the now-defunct, formerly impeccable revista of foodie technique. Miss Hepburn began to paw and sniff at the soiled magazine. Why was she so interested? I looked down.
ENTERTAINMENT
March 18, 2004
Dining With Duvall By Lynn Duvall Later today, I'm taking in my computer for repair. I have strong anti-virus security in force, but it didn't protect me from a nasty Web worm. The worm is wiggling through my system. If it keeps going, it will permanently damage the hard drive too. No snickering, please, from you Mac users out there. When both my girls went to college, they left with brand-new Macs, to protect them from these PC horrors. Last week I published some super recipes using moro oranges, the blood orange from Sunkist.
NEWS
By Loa Blasucci | March 1, 2013
Michael Pollan is one of my heroes. I've quoted him in many of my columns and been helping him carry the flag for years touting the benefits of eating a whole foods diet. And the benefits are many; a streamlined torso, reduced inflammation, expedited recovery and more energy. In his new book, "Food Rules," he offers 64 ways to eat food. He expands on his advice, Eat food, not too much, mostly plants in a lively way. We know plant that based foods offer the body necessary nutrients in a bio-available form.
ENTERTAINMENT
September 23, 2004
by Sossi Cook time: 30 minutes Prep time: 15 minutes Serves 6 Shrimp Cream: 2 Tablespoons olive oil 1/2 pound raw shrimp, peeled and deveined 1/2 cup heavy cream 1 cup canned tomatoes Heat the olive oil in a pan over medium heat and saute the shrimp until just opaque and pink, about 2 minutes. In a food processor puree the shrimp, heavy cream and tomatoes until smooth. Risotto: 5 cups shrimp stock 2 Tablespoons unsalted butter, plus 2 teaspoons 1/2 cup finely minced shallots 1 cup arborio rice 1/2 cup white wine 4 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 2 Tablespoons fresh basil leaves 2 Tablespoons fresh Italian parsley, plus 1/4 cup for garnish 2 Tablespoons grated Parmesan cheese 1 teaspoon minced garlic 12 shrimp, peeled and deveined 1 Tablespoon olive oil In a small pot bring the shrimp stock to a boil over high heat.
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ENTERTAINMENT
By Loa Blasucci | March 26, 2009
Eating a healthy diet takes more strategic planning than a junk-food lifestyle. I think most of us want to eat well—we just don’t have time (or so we tell ourselves). Our intentions are good, but when it comes to food preparation, oftentimes we defer to the fast and easy way out. Reminds me of one of my dad’s favorite blurts: “The road to hell is paved with good intentions.” I’d say the road to illness and weight gain is paved with the same. We’re more likely to eat well if we can eliminate some of the hassle.
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