Daily Dish

The inside scoop on food in Los Angeles

Category: Reader photos: Our recipes, your kitchen

Our recipes, your kitchen: SippitySup takes a crack at our gratin

We love it when you try one of our L.A. Times Test Kitchen recipes.

We love it even more when you send us proof.

L.A. food writer and blogger Greg Henry -- you know him as SippitySup, and you should follow him onTwitter @SippitySup -- was inspired by our recent article on gratins. The story by Times Test Kitchen Manager Noelle Carter offered up some basic gratin guidelines, and then challenged readers to use the season's freshest produce to come up with their own gratin recipes.

Greg did just that. Here's his take on Carrot B├ęchamel Gratin. Thanks for sharing the recipe Greg, and thanks for letting us use the image in today's Food section. (Turn to Page F8. You DO subscribe to the paper, don't you!?!?)

If you try one of our Test Kitchen recipes, please let us know about it. Upload your photos of the finished dish here so we can share them on the Daily Dish blog. (Be sure to tell us if you have a food blog or a Twitter account, or other places where we can follow your latest food endeavors.)

--Rene Lynch
Twitter / renelynch

Photo: Greg Henry / SippitySup

Our recipes, your kitchen

Uh-oh. Looks like Times Food Editor Russ Parsons has some competition.

In last week's Food section, Parsons wrote about the pleasures of making focaccia at home, especially when you plan ahead:

... thanks to a couple of weeks of focaccia experiments, I had a blob of already-made dough sitting in the freezer. After defrosting, I just stretched it into a well-oiled jellyroll pan (a generous hand with the olive oil gives a crisper crust), then scattered a half pound of crumbled Gorgonzola on top and baked it. That was all there was to it.

Most focaccias aren't any more complicated than that, because the toppings tend to the austere. Thinly sliced onions drizzled with olive oil, pitted olives, cubed pancetta with a scattering of rosemary leaves -- to complicate a focaccia topping is to misunderstand its elemental appeal.

One online reader -- identified only as fsedwards2 -- decided to put it to the test, above. Nicely done!

If you try any of the recipes from the L.A. Times Test Kitchen, please share a picture of the final dish with us so we can showcase it on the blog. We love hearing about your experience with our recipes, and you can upload your photos here.

Happy cooking!


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-- Rene Lynch
Twitter / renelynch

Latest recipes from the L.A. Times Test Kitchen

All recipes that appear in the L.A. Times' weekly 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.

If you try one of our recipes, please let us know about it and take a picture so we can use it on the Daily Dish. Upload your photos here.

This week, lucky you, we answered two Culinary SOS requests for:

--The savory bread pudding served at Serpentine in San Francisco


--The warm sticky toffee cake served at the Westside Tavern in West L.A.

Want more? Here are more than a hundred more recipe requests we've been able to answer.

--Rene Lynch
twitter / renelynch

Photo: Warm sticky toffee cake. Credit: Kirk McKoy / Los Angeles Times


--Browse hundreds of recipes from the L.A. Times Test Kitchen

--11 food and wine apps for iPhone and Android

--94 of our favorite wines

Our recipes, your kitchen: Send us your pictures


Chuck Alderete of San Jose took a "crack" at making our adaptation of Momofuku Bakery & Milk Bar's Crack Pie. Click here for the recipe.

This is the pie just as it comes out of the oven, before it's dusted with powdered sugar. Thanks for the photo, Chuck.

Check out the latest recipes from the L.A. Times Test Kitchen, and our recipe collection, at www.latimes.com/recipes. Bookmark that site -- we're always adding more. And if you make one of our dishes, we want to use it on the Daily Dish blog. Take a picture and e-mail it to me at rene.lynch@latimes.com.

-- Rene Lynch

Photo credit: Chuck Alderete

Our recipes, your kitchen: Send us your pictures


Are you just lookin', or are you cookin' too?

If you make any recipes from the L.A. Times Test Kitchen, we want to know about it. And we want photographic evidence. E-mail me at rene.lynch@latimes.com.

Sue Salerno of Henderson, Nev., made the prosciutto-and-onion frittata that was published in last week's Food section and reports: "The recipe was great, I really enjoyed it."

And we enjoyed your pictures. Thanks for sharing, Sue!

-- Rene Lynch
Twitter.com / renelynch

Check out this week's recipes from the L.A. Times Times Kitchen, and our recipe collection, at www.latimes.com/recipes. Bookmark that site -- we're always adding more.

Photo credit: Sue Henson / For The Times


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Daily Dish is written by Times staff writers.