Daily Dish

The inside scoop on food in Los Angeles

Category: The Project

The Project: Tarte Tatin (upside-down caramelized apple tart)

Stand Each Friday we post a recipe from the L.A. Times Test Kitchen that's perfect for weekend cooking, when you can spend a little more time in the kitchen. This week, it's Tarte Tatin (upside-down caramelized apple tart). It will take about two hours -- you'll make the buttery crust yourself, and it needs to chill a bit before assembling the dish. This recipe was adapted from "The Country Cooking of France" by Anne Willan.

Want more recipes from the L.A. Times Test Kitchen? Browse hundreds at www.latimes.com/recipes. And keep checking back. We're always adding more.

If you try this recipe -- or any other Test Kitchen recipe -- we'd like to see a photo that we can use on the Daily Dish. E-mail me at rene.lynch@latimes.com.

--Rene Lynch
Twitter.com / renelynch

Photo credit: France Ruffenach

The Project: Whole wheat cinnamon rolls

Rolls
Each Friday, we post a recipe from the L.A. Times Test Kitchen that's perfect for weekend cooking, when you have a little more time on your hands. This week, we selected whole wheat cinnamon rolls.

These will take about an hour to make, plus more time for rising. So, if you plan accordingly, your can wake up this weekend to freshly baked cinnamon rolls. If you try this recipe, we'd like to see a photo that we can use on the Daily Dish. E-mail me at rene.lynch@latimes.com.

Enjoy!

--Rene Lynch
Twitter.com / renelynch

(Kirk McKoy / Los Angeles Times)

 

The Project: Vanilla panna cotta with fresh seasonal fruit

Panna
Each Friday, we post a recipe from the L.A. Times Test Kitchen that's perfect for leisurely weekend cooking. This week, it's vanilla panna cotta with fresh seasonal fruit. As you can see above, the test kitchen used figs and raspberries. But you could use whatever looks best at the market.

This recipe is not all that time-consuming to make -- about 30 minutes. But it does require overnight chilling. That makes it a nice make-ahead dessert for company.

--Rene Lynch
Twitter.com / renelynch

Photo credit: Kirk McKoy / Los Angeles Times

The Project: Pear cobbler with hazelnut biscuits

Pear-cobbler Each Friday we post a recipe from the L.A. Times Test Kitchen that's perfect for weekend cooking, when you have more time on your hands.

This week, it's Pear cobbler with hazelnut biscuits.

It takes a time commitment, but much of that is hands-off: The dough needs to chill at least one hour or up to eight hours.

This makes for a nice recipe for a dinner with guests: You can make the filling and the biscuit dough in advance, and then just bake the biscuits at the end.

That's right, freshly baked hazelnut biscuits for your guests.

--Rene Lynch
Twitter.com/renelynch

Want more? Check out these recipes that we also chose for The Project.

Even more? Browse hundreds of L.A. Times Test Kitchen recipes at www.latimes.com/recipes

(Bryan Chan / Los Angeles Times)

The Project: T'fina p'kaila with beef

Beef
Each Friday we post a recipe from the L.A. Times Test Kitchen that's perfect for weekend cooking, when you have a little more time on your hands.

This week we've chosen a recipe that would also be a perfect addition to the Rosh Hashana table: T'fina p'kaila with beef. We first published this recipe as part of a story headlined "Rosh Hashana, Tunisian style." This recipe simmers for several hours, which makes it nice for company -- it can do its thing on the stove while you get the rest of the meal ready. 

Enjoy!

--Rene Lynch
Twitter / renelynch

Photo by Glenn Koenig / Los Angeles Times

The Project: Peach and buttermilk bread pudding with golden raisins

Peaches Each Friday, we post a recipe from the L.A. Times Test Kitchen that's perfect for weekend cooking, when you have more time on your hands.

This week, it's a peach and buttermilk bread pudding with golden raisins. This dish will take about two hours to make, but most of that is baking time. (It's a great way to use up that leftover sourdough bread.)

Want more recipes? Check out www.latimes.com/recipes. And bookmark that site -- We're always adding more recipes to the mix.

--Rene Lynch
Twitter.com/renelynch

(Bob Chamberlin / Los Angeles Times)

 

The Project: Berries jubilee with peach sorbet and salted candied almonds

Berries
Each Friday, we post a favorite recipe from the L.A. Times Test Kitchen archives that would be perfect for weeekend cooking -- when you have a little more time on your hands. This week's recipe takes advantage of the berries and summer peaches at the market, and would be a nice way to chill out.

The dessert itself only takes about 35 minutes to make. But it needs several hours in the freezer. Here's your recipe for berries jubilee with peach sorbet and salted candied almonds.

--Rene Lynch
Twitter / renelynch

(Gary Friedman / Los Angeles Times)

 

 

The Project: Muffuletta sandwiches

Muffuletta_sandwiches
Each Friday, we post a recipe from the L.A. Times Test Kitchen that would be perfect for weekend cooking -- when you have a little more time on your hands.

This week, it's muffuletta sandwiches.

They're easy to make, but a bit time intensive: You start by creating an olive-vegetable relish from scratch, and then you layer on the meat and cheese. Press the sandwich for about four hours -- and then you call your friends for a summer picnic.

Enjoy!

-- Rene Lynch
Twitter / renelynch 

Photo: Layer cured meats, provolone and an olive-vegetable relish on a large, round loaf to make a substantial and satisfying muffuletta. Credit: Lori Shepler / Los Angeles Times

The Project: Grilled butterflied leg of lamb with olive-fennel tapenade

Butterflied-leg-of-lamb600
Each Friday, we post a recipe from the L.A. Times Test Kitchen that's perfect for weekend cooking. This week: Grilled butterflied leg of lamb with olive-fennel tapenade.

You'll need to plan in advance for this one as the lamb needs to marinate a few hours in advance. That makes it a nice dish to make for guests -- you'll have the kitchen cleaned up long before anyone arrives.

--Rene Lynch
Twitter / renelynch 

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

Photo credit: Robert Gauthier / Los Angeles Times

 

The Project: A refreshing agua fresca with strawberry and jamaica flowers

Aguas Each Friday, we highlight a recipe from the L.A. Times Test Kitchen that's perfect for the weekend, when you have some extra time on your hands.

This week: An agua fresca with strawberry and jamaica flowers.

It's refreshing -- not sugary sweet -- which means it's perfect for this heat. (You can find jamaica flowers at well-stocked Latin markets.)

-- Rene Lynch
Twitter / renelynch

PLUS:

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

Photo: Glenn Koenig / Los Angeles Times

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Daily Dish is written by Times staff writers.