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Highlights

A collection of news and information related to Coconut published by this site and its partners.

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    May 23, 2013 |Story| LAT - HOLD Archive

  1. Pistachio-cherry tart, mirin-sauced pork, granola bars

    DEAR SOS: El Tovar restaurant at the Grand Canyon National Park Lodges serves a wonderful cherry tart with pistachio nuts. I would love the recipe and hope you can get it for me. --KAREN DEAR KAREN: What an interesting tart this is--especially its...

    Tags: Baking Soda, Baking Powder, Garlic, Cherries, Salt

    2. May 18, 2013 |Story| Los Angeles Times

  2. Destination Cocktail: Horchata Colada

    Sometimes a cocktail is as good as a meal. That's certainly the case with a big, bold summer drink called the Horchata Colada. Created by Paul Sofsky for the new Mexican restaurant El Corazon de Costa Mesa at the Triangle in Costa Mesa, the concoction serves up gooey pineapple chunks in a creamy base of smooth coconut rum, tangy lime and spiced <em>horchata</em> rice milk. The rim of the glass is an experiment in layering with crushed pretzels clinging to a sticky layer of sweet caramel sauce.
    Los Angeles Times
    Sometimes a cocktail is as good as a meal. That's certainly the case with a big, bold summer drink called the Horchata Colada. Created by Paul Sofsky for the new Mexican restaurant El Corazon de Costa Mesa at the Triangle in Costa Mesa, the concoction...

    Tags: Limes, Pineapple, Cinnamon

    3. May 3, 2013 |Story| Los Angeles Times

  3. Hawaii: Polynesian center to introduce new luau

    Beginning May 20, visitors to <a href="http://www.latimes.com/travel/destinations/oahu" target="_self">Oahu</a> can enjoy the island&rsquo;s newest luau and all the sights of the <a href="http://www.polynesia.com/" target="_blank">Polynesian Cultural Center</a> for $74.95 (for adults) and $57.95 for kids 5-11.
    Beginning May 20, visitors to Oahu can enjoy the island’s newest luau and all the sights of the Polynesian Cultural Center for $74.95 (for adults) and $57.95 for kids 5-11. That introductory price includes the center’s new Samoan-themed luau...

    Tags: Polynesia, Samoa, Culture, Arts and Culture, Coconut Milk

    4. May 6, 2013 |Story| LAT - HOLD Archive

  4. Semi Sweet Bakery for homemade take on Pop-Tarts, Ding Dongs and, soon, puff pastry concoctions

    Sharlena Fong is the co-chef and co-owner of Semi Sweet Bakery downtown. She is known for her knack for the retro, including brownies, lemon bars and her own versions of Pop-Tarts and Ding Dongs, along with lemon blueberry Danish, chocolate croissants, caramel-coconut macarons and peanut butter pretzel cookies.
    Sharlena Fong is the co-chef and co-owner of Semi Sweet Bakery downtown. She is known for her knack for the retro, including brownies, lemon bars and her own versions of Pop-Tarts and Ding Dongs, along with lemon blueberry Danish, chocolate croissants,...

    Tags: Dining and Drinking, Lifestyle and Leisure, Pies and Tarts, Restaurants

    5. Apr 6, 2013 |Story| Los Angeles Times

  5. Food as medicine? What to make of the claims.

    What's a healthful food and what's a healing food? Is there a difference? At least since the mid-19th century, when the Battle Creek Sanitarium opened its doors and people flocked there to follow John Harvey Kellogg's regime of whole grains, nuts and frequent enemas, many Americans have sought food as medicine.
    What's a healthful food and what's a healing food? Is there a difference? At least since the mid-19th century, when the Battle Creek Sanitarium opened its doors and people flocked there to follow John Harvey Kellogg's regime of whole grains, nuts and...

    Tags: Whole Foods Market, Philosophy, Harvard Medical School, Chemotherapy, Drugs and Medicines

    6. Mar 30, 2013 |Story| Los Angeles Times

  6. Recipe: Thai vinaigrette

    <strong>Thai vinaigrette</strong>
    Thai vinaigrette 15 minutes. Makes about 1 cup vinaigrette Vinaigrette base 1/2 cup fish sauce, preferably Red Boat brand 1/4 cup light soy sauce 1 tablespoon plus 2 teaspoons (1 ounce) shrimp paste 7 ounces coconut palm sugar, grated (about 1...

    Tags: Limes, Shrimp, Papayas, Chile

    7. Mar 30, 2013 |Story| Los Angeles Times

  7. Recipe: Chiang Mai-style curry

    Chiang Mai-style curry
    Chiang Mai-style curry 6 1/2 hours. Serves 8 to 12. Housemade red curry 1 ounce (about 60) dried red chiles About 2 3/4 tablespoons (.8 ounce) white peppercorns About 2 tablespoons plus 1 teaspoon (.55 ounce) whole cumin seeds About 3 1/2...

    Tags: Limes, Shrimp, Garlic, Cilantro, Shallots

    8. Mar 25, 2013 |Story| Los Angeles Times

  8. The ultimate Easter 2013 dining guide in L.A. area

    Have you sorted out what and where you&rsquo;ll be eating on Easter? Whether you're looking to go out or stay in with takeout, here's a list of places around town offering Easter treats, brunch and supper:
    Have you sorted out what and where you’ll be eating on Easter? Whether you're looking to go out or stay in with takeout, here's a list of places around town offering Easter treats, brunch and supper: Asia de Cuba: Honey-glazed Kurobuta pork belly,...

    Tags: Salads, Shortbread, Tomatoes, Salmon, Pies and Tarts

    9. Mar 23, 2013 |Story| Los Angeles Times

  9. Recipe: Chocolate haroset truffles

    &nbsp;
      Total time: About 1 hour, plus cooling and firming times Servings: About 2½ dozen truffles Note: Refrigerate the truffles in one layer in shallow airtight containers if you're making them ahead, and bring them to room temperature for serving....

    Tags: Walnuts

    10. Mar 20, 2013 |Story| Los Angeles Times

  10. Test Kitchen video tip: Frosting a layer cake

    If you&rsquo;ve never tackled a layer cake, the whole process can be a bit intimidating ... and it can become a bit of a mess if you don&rsquo;t know what you&rsquo;re doing.
    If you’ve never tackled a layer cake, the whole process can be a bit intimidating ... and it can become a bit of a mess if you don’t know what you’re doing. But assembling and frosting a layer cake is actually quite simple, so long...

    Tags: Baking Powder, Frosting and Icing, Strawberries, Egg Whites, Butter

    11. Feb 24, 2013 |Story| Los Angeles Times

  11. This week's Culinary SOS: Roberto's gambas Mozambique

    This week's Culinary SOS request comes from Keith Johnson in Rancho Palos Verdes:
    This week's Culinary SOS request comes from Keith Johnson in Rancho Palos Verdes: "Last summer, my girlfriend and I spent our vacation on Florida's Amelia Island. We stopped by a lovely, quaint Spanish restaurant in Fernandina Beach called España. Its...

    Tags: Shrimp, Cilantro, Keith Johnson, Coconut Milk, Breads

    12. Feb 23, 2013 |Story| Los Angeles Times

  12. Culinary SOS: Roberto's gambas Mozambique from España Restaurant

    <strong>Dear SOS:</strong> Last summer, my girlfriend and I spent our vacation on Florida's Amelia Island. We stopped by a lovely, quaint Spanish restaurant in Fernandina Beach called <a href="http://www.espanadowntown.com/">Espa&ntilde;a</a>. Its <em>gambas</em> Mozambique (shrimp Mozambique style) was extraordinary. I'd love the recipe so we could enjoy this fabulous dish more than just once a year.
    Dear SOS: Last summer, my girlfriend and I spent our vacation on Florida's Amelia Island. We stopped by a lovely, quaint Spanish restaurant in Fernandina Beach called España. Its gambas Mozambique (shrimp Mozambique style) was extraordinary. I'd love...

    Tags: Shrimp, Cilantro, Coconut Milk, Breads, Mozambique

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