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NEWS
November 7, 2003
SHERWOOD KIRALY Five days a week I climb artificial stairs and row an artificial boat in the garage for about a half hour. I don't generate any electricity with this energy, or grind wheat or do anything else constructive, but if I don't do it I become Det. Sipowicz. I don't exercise enough to love it. There are joggers, I'm told, who reach a kind of ecstasy by running through the pain. But the flip side of ecstasy is the coronary, and the men in my family tend to keel over about my age, so I don't go for the burn; I just sweat a bit and then stop.
ENTERTAINMENT
By Elle Harrow and Terry Markowitz | June 27, 2008
It seems that everything good is bad again and vice versa. It’s very hard to know what’s healthy these days as we are constantly bombarded with contradictory “scientific” studies about the food we eat. Have you given up butter, chocolate and red wine? It turns out to be a bad idea. On the other hand, delicious and ubiquitous balsamic vinegar now carries a lead warning, and it seems that beautiful summer peaches absorb the most pesticides. We want to give you an update, but we cannot promise that it won’t be out of date by the time you read this.
ENTERTAINMENT
By Elle Harrow and Terry Markowitz | October 2, 2009
If you get the answering machine at Café Zoolu, mellow Mike, owner, executive chef, chef de cuisine and sous chef, will tell you that you have reached the home of the best swordfish on the planet. It may sound boastful but we heartily concur, as do Zagat and just about everybody else who?s tasted it. This modest little neighborhood hangout, for those in the know, has been serving up this remarkable fish along with other tasty dishes for the past 16 years. Mike Leech is always at the grill cooking and his wife, Toni, is always in the front multi-tasking with a lovable brashness, keeping order amid chaos in this cramped, bustling, lively establishment.
NEWS
By Ashley Breeding, coastlinepilot@latimes.com | October 28, 2010
A new pizza shop in downtown Laguna caters to the refined palate on an unpretentious budget. Pizza Lounge, now open at 397 Coast Hwy., in the old Medici Bistro location, serves an array of gourmet pies, salads and sandwiches that fill you up without emptying your pockets, owner Gary Decker said. Signature combinations include the Caprese, White Chicken and Goat Cheese, and Coconut Shrimp, all baked with "fresh quality ingredients" on New York thin or honey-wheat crust. "My personal favorite is the California pizza — a thin crust with bacon, pepperoni, spinach and tomatoes — which has also become our No. 1 seller," Decker said.
ENTERTAINMENT
February 12, 2010
Serves 8 to 10 Bread Custard (prepare a day ahead) 1 large loaf French bread, cut into slices 2 cups milk 2 cups heavy cream or half and half 8 eggs 2 teaspoons vanilla ½ teaspoon cinnamon ½ teaspoon ground nutmeg Topping ¾ cup softened butter 3 tablespoons corn syrup 1 1/3 cup brown sugar 1 cup chopped pecans 1. Blend eggs, milk, cream, vanilla and spices and...
FEATURES
February 17, 2006
Serves 6-8 2 1/2 to 3 lbs. Yukon gold potatoes 1 teaspoon salt 1 tablespoon oil 1 teaspoon cumin seeds 2 tablespoons unsalted butter 1 large white onion, peeled and diced ¼ teaspoon turmeric 2 teaspoons honey 1 teaspoon Coleman's mustard powder ¾ cup whole milk 2 tablespoons heavy cream (optional) salt and freshly ground pepper to taste. Cook potatoes until tender in salted water. Drain. In a saucepan, add oil and cumin seed.
NEWS
January 14, 2005
Suzie Harrison It's never too early to learn the power of persuasion, especially when it relates to the written word. It was a lesson creatively taught Tuesday by El Morro Elementary School second-grade teacher Jeannette Shaw. For the past few weeks, the class has been learning how to write a friendly-style format letter. "Today we're going to use persuasive language to write a friendly letter to convince your parents to buy you the cereal you really want, but they don't buy for you," Shaw said.
NEWS
By Bryce Alderton | November 27, 2013
For an hour every Thursday afternoon, friends Erin MacLean, Dani Morales, Maddi Bukaty and Lauren Anderson go from being students at Sage Hill School in Newport Coast to teachers at the Boys & Girls Club of Laguna Beach. The four friends pass on their specific "passions" - cooking, writing, theater or singing - during an after-school class for girls in grades five to eight dubbed "Power of Passion. " They're doing it as part of Sage's service learning program, a form of community service integrated into the private school's curriculum.
NEWS
July 15, 2005
TERRY MARKOWITZ AND ELLE HARROW At last, summer fruit! Who doesn't remember the exquisite sensation of inhaling the ambrosial fragrance of a perfect peach; then the sweet luscious flavor bursting in your mouth with that first juicy bite? Yet every summer, although we are confronted by a profusion of these rosy golden orbs that promise to deliver gastronomic glory, we are almost always sadly disappointed. Hungry with anticipation, we rush to our nearest supermarket, hurry to the produce section and encounter a perfectly composed pyramid of peaches.
NEWS
January 24, 2003
DINING OUT Proud recipient of the prestigious Zagat award last year, 230 Forest Avenue gained a reputation as the "in spot" among foodies soon after debuting at its namesake address Downtown in the summer of 1995. With an interestingly revised menu launched at the beginning of this new year, loyal patrons, who are numerous, are in for delicious surprises. Some enticing new presentations are one example of the updated bill of fare, and according to gracious principal Terry Rothbard, prices are slightly lower on a few items.
ARTICLES BY DATE
NEWS
By Ashley Breeding, coastlinepilot@latimes.com | October 28, 2010
A new pizza shop in downtown Laguna caters to the refined palate on an unpretentious budget. Pizza Lounge, now open at 397 Coast Hwy., in the old Medici Bistro location, serves an array of gourmet pies, salads and sandwiches that fill you up without emptying your pockets, owner Gary Decker said. Signature combinations include the Caprese, White Chicken and Goat Cheese, and Coconut Shrimp, all baked with "fresh quality ingredients" on New York thin or honey-wheat crust. "My personal favorite is the California pizza — a thin crust with bacon, pepperoni, spinach and tomatoes — which has also become our No. 1 seller," Decker said.
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ENTERTAINMENT
By Elle Harrow and Terry Markowitz | October 2, 2009
If you get the answering machine at Café Zoolu, mellow Mike, owner, executive chef, chef de cuisine and sous chef, will tell you that you have reached the home of the best swordfish on the planet. It may sound boastful but we heartily concur, as do Zagat and just about everybody else who?s tasted it. This modest little neighborhood hangout, for those in the know, has been serving up this remarkable fish along with other tasty dishes for the past 16 years. Mike Leech is always at the grill cooking and his wife, Toni, is always in the front multi-tasking with a lovable brashness, keeping order amid chaos in this cramped, bustling, lively establishment.
ENTERTAINMENT
By Elle Harrow and Terry Markowitz | June 27, 2008
It seems that everything good is bad again and vice versa. It’s very hard to know what’s healthy these days as we are constantly bombarded with contradictory “scientific” studies about the food we eat. Have you given up butter, chocolate and red wine? It turns out to be a bad idea. On the other hand, delicious and ubiquitous balsamic vinegar now carries a lead warning, and it seems that beautiful summer peaches absorb the most pesticides. We want to give you an update, but we cannot promise that it won’t be out of date by the time you read this.
NEWS
November 7, 2003
SHERWOOD KIRALY Five days a week I climb artificial stairs and row an artificial boat in the garage for about a half hour. I don't generate any electricity with this energy, or grind wheat or do anything else constructive, but if I don't do it I become Det. Sipowicz. I don't exercise enough to love it. There are joggers, I'm told, who reach a kind of ecstasy by running through the pain. But the flip side of ecstasy is the coronary, and the men in my family tend to keel over about my age, so I don't go for the burn; I just sweat a bit and then stop.
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