Leeks

Easy dinner recipes: Salmon bisque and more

2013-05-13 13:04:00

Looking for a simple weeknight fix? A satisfying meal that won't take all night to prepare? It doesn't get much easier than this salmon bisque recipe. With the depth of flavor in this rich and creamy soup from Robin's Restaurant in Cambria, you'd...

Recipe: Turkey pot pie

2013-05-09 13:14:00

� Total time: 2 hours Servings: 8 to 10 Note: Adapted from Bradley Ogden's recipe for chicken pot pie from his first book, "Breakfast, Lunch & Dinner." 1 3/4 cups flour, divided 3 tablespoons chopped fresh herbs (a mixture of parsley, chives,...

This week's Culinary SOS: Salmon bisque

2013-03-03 09:00:00

This week's Culinary SOS request comes from Leslie Kenan in Arcadia, who is looking for the salmon bisque at Robin's in Cambria. With the depth of flavor in this soup, you'd never guess it came together in under an hour. Robin's Restaurant was happy...

Culinary SOS: Rich and creamy salmon bisque at Robin's in Cambria

2013-03-02 00:00:00

Dear SOS: I'd love to have the recipe for salmon bisque at Robin's in Cambria. Leslie Kenan Arcadia Dear Leslie: With the depth of flavor in this soup, you'd never guess it came together in under an hour. Robin's Restaurant was happy to share its...

Essay: A rookie Thanksgiving Day cook takes over the kitchen

2012-11-22 00:00:00

It is Thanksgiving morning. As you read this, the bird, a fine 16-pounder, is coming to room temperature on the counter. The green beans have been topped and tailed, and my fingertips smart from peeling smoking-hot chestnuts for the stuffing. I've...

Recipe: Black-eyed peas with leeks and chard

2012-09-15 00:00:00

� Total time: 2� hours Servings: 6 as appetizer or side dish Note: Since fresh black-eyed peas are time-consuming to shell, I serve a small amount separately to be added to each portion. Slim black-eyed peas don't need to be shelled. They can be...

Recipe: Cucumber vichyssoise

2012-07-14 00:00:00

� Total time: 1 hour, 10 minutes, plus chilling time for the soup Servings: This makes a scant 2 quarts soup Note: This recipe calls for the use of a chinois, a very fine strainer; chinois are available at cooking and restaurant supply stores, as...

Recipe: Basque seafood soup (Sopa de pescados y mariscos a la vasca)

2012-05-12 00:00:00

Total time: 2 hours, 10 minutes Servings: 6 Note: Crustacean shells (shrimp, lobster or crab) give this soup real depth of flavor, so, if possible, choose shrimp with heads and shells. 1 pound whole, small shrimp 1/4 cup plus 2 tablespoons olive oil,...

Culinary SOS: Ciopinot's 'no work' cioppino

2011-12-22 00:00:00

Dear SOS: We recently dined at Ciopinot in San Luis Obispo. We tried their "no work" cioppino, and it was the best cioppino we've ever eaten. Wonder if they will share the recipe? Thank you. Brian Somodi Laguna Beach Dear Brian: It may take a little...

Test Kitchen video tips: Cleaning leeks

2012-04-12 21:33:55

A critic's most memorable dining experiences of 2009

2010-01-06 00:00:00

To say that I eat out a lot would be something of an understatement. The question I'm always asked, of course, is what is my favorite restaurant? That's understandable, but it's also basically unanswerable. Because the answer depends on whether I'm in the...

Recipe: Classic chicken, leek and fennel pot pie

2010-01-13 00:00:00

Classic chicken, leek and fennel pot pie Total time: About 1 1/2 hours Servings: 8 to 10; this makes 1 (9-inch) pie. 5 cups chicken broth 1 cup diced carrot 2 1/2 pounds chicken breasts and thighs (skin on, bone-in) 1/4 pound diced bacon 1 small...

Makes: 8 servings Turnips are not terribly popular; they have a tendency to become bitter and watery if not cooked properly. The key to cooking turnips is to roast them.

2012-11-08 00:00:00

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Heat the oil over medium-high heat in a large heavy-bottomed roasting pan, using two burners, if necessary, or in a wide 6-quart Dutch oven or flameproof casserole.

2012-03-22 11:54:41

When the wine is heated, carefully touch a long kitchen or fireplace match near the surface of the wine to set it aflame. Let the flames die out.

2012-03-22 10:45:02