This week's L.A. Times Test Kitchen recipes

All recipes that appear in the L.A. Times' Food section are tested and perfected in our Test Kitchen before they're deemed fit to print. (That means you don't have to worry about a trial run before serving one of our recipes to company.) Rest assured, they should work the first time out of the gate. Here's a look at this week's recipes:

Braised chicken and sausage with green olives

Perfect baked polenta

Wild mushroom sauce

Winter vegetable soup served at Lido Restaurant in Shell Beach

Want more? Check out our recipe collection at www.latimes.com/recipes -- and bookmark it. We're constantly adding new dishes.

-- Rene Lynch

Join us on Twitter @latimesfood and Facebook at facebook.com/latimesfood

Photo: Winter vegetable soup. Credit: Kirk McKoy / Los Angeles Times

 

 

Comments

[Marilyn Atwell]

Do you have info for a Current Cake? I recently baked one using Katharine Hepburn's receipe which is as follows:
3 1/4 cup flour
3/4 cup oleo
1 3/4 cup black currents
1 cup sugar
2 eggs mixed with a little milk
1 T. brown sugar sprinkled on top
Bake 400 degrees for 15 minues
Bake 325 for 1/3/4 hours

The flavor was quite good, but it was a very hard consistancy, rather like biscotti. Searching the internet provided no help and I'm hoping you can.

Thanks,
Marilyn Atwell