LA Times had their annual "top ten" article in the food section today.
I'd be interested to see what the culinarians hereabouts think of the
choices/recipes. Of the dishes I might actually try, I'd say the
potatoes au gratin and the chewy bars.

The article also had links to Top 10s from the past 25 years and
included one of my favorite desserts:

Lemon Upside Down Cake

desserts

55 minutes

Servings: 8

Note: From Times test kitchen director Donna Deane. May be served with
a lightly sweetened whipped cream, if desired. Published March 14,
2007.

4 small lemons (about 4 ounces each)

One-half cup plus 2 tablespoons (1 1/4 sticks) butter, divided

3/4 cup packed light brown sugar

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 vanilla bean, split

3/4 cup sugar

2 eggs

1/2 cup milk

1. Cut 3 of the lemons into one-eighth inch thick slices. Remove seeds
and set aside. You will have about 30 lemon slices. Grate 1 teaspoon
lemon peel from the remaining lemon. Set aside the grated peel; save
the lemon for another use.

2. Heat 4 tablespoons of the butter in a 10-inch cast iron skillet or
an ovenproof 10-inch saute pan until melted. Brush the sides of
skillet with a little of the melted butter. Add the brown sugar, stir
until it is moistened with the butter and spread it into an even
layer. Arrange the lemon slices, slightly overlapping, to cover the
bottom of the skillet. Set aside.

3. Heat the oven to 350 degrees. Combine the flour, baking powder and
salt in a bowl and set aside.

4. Cut the remaining 6 tablespoons butter into a mixing bowl. Scrape
the seeds from the vanilla bean with the point of a knife onto the
butter. Using an electric mixer, beat the butter, scraping down the
sides of the bowl, until creamy. Add the sugar and grated lemon peel
and beat until light and fluffy. Beat in the eggs one at a time.

5. Add half the flour mixture and beat until blended. Add milk and
beat until combined, then add the remaining flour mixture and beat
until blended.

6. Spread the batter over the lemons in the skillet to cover evenly.
Bake 30 to 35 minutes, or until the cake is golden and the center
tests done. Let the cake stand 5 minutes, then invert the skillet onto
a platter. To serve, slice into wedges with a sharp knife.

Terry "Squeaks" Pulliam Burd

---

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines

On Wed, 06 Jan 2010 11:51:54 -0800, Terry Pulliam Burd
> wrote:

>LA Times had their annual "top ten" article in the food section today.

Link please? I found lots of top tens, but not food.

>I'd be interested to see what the culinarians hereabouts think of the
>choices/recipes. Of the dishes I might actually try, I'd say the
>potatoes au gratin and the chewy bars.
>
>The article also had links to Top 10s from the past 25 years and
>included one of my favorite desserts:
>
>Lemon Upside Down Cake

clipped and saved, thanks.

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message ...
| On Wed, 06 Jan 2010 11:51:54 -0800, Terry Pulliam Burd
| > wrote:
|
| >LA Times had their annual "top ten" article in the food section today.
|
| Link please? I found lots of top tens, but not food.

Here's the link:
http://www.latimes.com/features/food...5.storygallery

pavane

On Wed, 6 Jan 2010 16:41:12 -0500, "pavane"
> wrote:

>
>"sf" > wrote in message ...
>| On Wed, 06 Jan 2010 11:51:54 -0800, Terry Pulliam Burd
>| > wrote:
>|
>| >LA Times had their annual "top ten" article in the food section today.
>|
>| Link please? I found lots of top tens, but not food.
>
>Here's the link:
>http://www.latimes.com/features/food...5.storygallery
>
Thanks!

--
I love cooking with wine.
Sometimes I even put it in the food.

pavane wrote:
> "sf" > wrote in message ...
> | On Wed, 06 Jan 2010 11:51:54 -0800, Terry Pulliam Burd
> | > wrote:
> |
> | >LA Times had their annual "top ten" article in the food section today.
> |
> | Link please? I found lots of top tens, but not food.
>
> Here's the link:
> http://www.latimes.com/features/food...5.storygallery
>
> pavane
>
>
Oooo, and see the link at the bottom to the best recipes of the
past 25 years!

--
Jean B.

"Terry Pulliam Burd" > wrote in message
...
> LA Times had their annual "top ten" article in the food section today.
> I'd be interested to see what the culinarians hereabouts think of the
> choices/recipes. Of the dishes I might actually try, I'd say the
> potatoes au gratin and the chewy bars.
>
> The article also had links to Top 10s from the past 25 years and
> included one of my favorite desserts:
>
> Lemon Upside Down Cake
>
> desserts
>
> 55 minutes
>
> Servings: 8
>
> Note: From Times test kitchen director Donna Deane. May be served with
> a lightly sweetened whipped cream, if desired. Published March 14,
> 2007.
>
> 4 small lemons (about 4 ounces each)
>
> One-half cup plus 2 tablespoons (1 1/4 sticks) butter, divided
>
> 3/4 cup packed light brown sugar
>
> 1 1/2 cups flour
>
> 1 1/2 teaspoons baking powder
>
> 1/2 teaspoon salt
>
> 1 vanilla bean, split
>
> 3/4 cup sugar
>
> 2 eggs
>
> 1/2 cup milk
>
> 1. Cut 3 of the lemons into one-eighth inch thick slices. Remove seeds
> and set aside. You will have about 30 lemon slices. Grate 1 teaspoon
> lemon peel from the remaining lemon. Set aside the grated peel; save
> the lemon for another use.
>
> 2. Heat 4 tablespoons of the butter in a 10-inch cast iron skillet or
> an ovenproof 10-inch saute pan until melted. Brush the sides of
> skillet with a little of the melted butter. Add the brown sugar, stir
> until it is moistened with the butter and spread it into an even
> layer. Arrange the lemon slices, slightly overlapping, to cover the
> bottom of the skillet. Set aside.
>
> 3. Heat the oven to 350 degrees. Combine the flour, baking powder and
> salt in a bowl and set aside.
>
> 4. Cut the remaining 6 tablespoons butter into a mixing bowl. Scrape
> the seeds from the vanilla bean with the point of a knife onto the
> butter. Using an electric mixer, beat the butter, scraping down the
> sides of the bowl, until creamy. Add the sugar and grated lemon peel
> and beat until light and fluffy. Beat in the eggs one at a time.
>
> 5. Add half the flour mixture and beat until blended. Add milk and
> beat until combined, then add the remaining flour mixture and beat
> until blended.
>
> 6. Spread the batter over the lemons in the skillet to cover evenly.
> Bake 30 to 35 minutes, or until the cake is golden and the center
> tests done. Let the cake stand 5 minutes, then invert the skillet onto
> a platter. To serve, slice into wedges with a sharp knife.
>
> Terry "Squeaks" Pulliam Burd
>
Thanks. I've copied this. Lemon flavored things are a favorite of mine.
Janet

On Wed, 6 Jan 2010 14:02:17 -0700, "Janet Bostwick"
> wrote:

>
>"Terry Pulliam Burd" > wrote in message
.. .
>> LA Times had their annual "top ten" article in the food section today.
>> I'd be interested to see what the culinarians hereabouts think of the
>> choices/recipes. Of the dishes I might actually try, I'd say the
>> potatoes au gratin and the chewy bars.
>>
>> The article also had links to Top 10s from the past 25 years and
>> included one of my favorite desserts:
>>
>> Lemon Upside Down Cake
>>

>> Terry "Squeaks" Pulliam Burd
>>
>Thanks. I've copied this. Lemon flavored things are a favorite of mine.
>Janet
>
Oh, yeah...I saved it, too.

Boron

"Terry Pulliam Burd" > wrote in message
...
> LA Times had their annual "top ten" article in the food section today.
> I'd be interested to see what the culinarians hereabouts think of the
> choices/recipes. Of the dishes I might actually try, I'd say the
> potatoes au gratin and the chewy bars.
>
> The article also had links to Top 10s from the past 25 years and
> included one of my favorite desserts:
>
> Lemon Upside Down Cake


YUM!!!!!!


--
Dimitri

Searing

http://kitchenguide.wordpress.com.

"Terry Pulliam Burd" > wrote in message
...
> LA Times had their annual "top ten" article in the food section today.
> I'd be interested to see what the culinarians hereabouts think of the
> choices/recipes. Of the dishes I might actually try, I'd say the
> potatoes au gratin and the chewy bars.
>
> The article also had links to Top 10s from the past 25 years and
> included one of my favorite desserts:
>
> Lemon Upside Down Cake
>
> desserts
>
> 55 minutes
>
> Servings: 8
>
> Note: From Times test kitchen director Donna Deane. May be served with
> a lightly sweetened whipped cream, if desired. Published March 14,
> 2007.
>
> 4 small lemons (about 4 ounces each)
>
> One-half cup plus 2 tablespoons (1 1/4 sticks) butter, divided
>
> 3/4 cup packed light brown sugar
>
> 1 1/2 cups flour
>
> 1 1/2 teaspoons baking powder
>
> 1/2 teaspoon salt
>
> 1 vanilla bean, split
>
> 3/4 cup sugar
>
> 2 eggs
>
> 1/2 cup milk
>
> 1. Cut 3 of the lemons into one-eighth inch thick slices. Remove seeds
> and set aside. You will have about 30 lemon slices. Grate 1 teaspoon
> lemon peel from the remaining lemon. Set aside the grated peel; save
> the lemon for another use.
>
> 2. Heat 4 tablespoons of the butter in a 10-inch cast iron skillet or
> an ovenproof 10-inch saute pan until melted. Brush the sides of
> skillet with a little of the melted butter. Add the brown sugar, stir
> until it is moistened with the butter and spread it into an even
> layer. Arrange the lemon slices, slightly overlapping, to cover the
> bottom of the skillet. Set aside.
>
> 3. Heat the oven to 350 degrees. Combine the flour, baking powder and
> salt in a bowl and set aside.
>
> 4. Cut the remaining 6 tablespoons butter into a mixing bowl. Scrape
> the seeds from the vanilla bean with the point of a knife onto the
> butter. Using an electric mixer, beat the butter, scraping down the
> sides of the bowl, until creamy. Add the sugar and grated lemon peel
> and beat until light and fluffy. Beat in the eggs one at a time.
>
> 5. Add half the flour mixture and beat until blended. Add milk and
> beat until combined, then add the remaining flour mixture and beat
> until blended.
>
> 6. Spread the batter over the lemons in the skillet to cover evenly.
> Bake 30 to 35 minutes, or until the cake is golden and the center
> tests done. Let the cake stand 5 minutes, then invert the skillet onto
> a platter. To serve, slice into wedges with a sharp knife.
>
> Terry "Squeaks" Pulliam Burd
>
> ---
>
> "If the soup had been as warm as the wine,
> if the wine had been as old as the turkey,
> and if the turkey had had a breast like the maid,
> it would have been a swell dinner." Duncan Hines

Why did you change your sig? Some history, please?

On Wed, 6 Jan 2010 18:04:49 -0500, "cybercat" >
wrote:

>> "If the soup had been as warm as the wine,
>> if the wine had been as old as the turkey,
>> and if the turkey had had a breast like the maid,
>> it would have been a swell dinner." Duncan Hines
>
>Why did you change your sig? Some history, please?
>
?? I've always had that sig. For years. Harry D told me years ago that
I had to leave it to him in my will. Shoulda given it to him then...
<sniff>

Terry "Squeaks" Pulliam Burd

---

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines

On Wed, 06 Jan 2010 11:51:54 -0800, Terry Pulliam Burd
> wrote:

>LA Times had their annual "top ten" article in the food section today.
>I'd be interested to see what the culinarians hereabouts think of the
>choices/recipes. Of the dishes I might actually try, I'd say the
>potatoes au gratin and the chewy bars.
>
>The article also had links to Top 10s from the past 25 years and
>included one of my favorite desserts:
>
>Lemon Upside Down Cake
snippage

That sounds great Squeaks, thanks for posting it.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 01/01/10

Terry Pulliam Burd > wrote in
:

> LA Times had their annual "top ten" article in the food
> section today. I'd be interested to see what the culinarians
> hereabouts think of the choices/recipes. Of the dishes I might
> actually try, I'd say the potatoes au gratin and the chewy
> bars.
>
> The article also had links to Top 10s from the past 25 years
> and included one of my favorite desserts:
>
> Lemon Upside Down Cake

Snagged that recipe. And there are more...

"Opening the vault: 25 years of our best recipes"

http://www.latimes.com/features/food/la-fo-best-recipe-
sg,0,4692361.storygallery

Thanks Terry

"Terry Pulliam Burd" > ha scritto nel messaggio
> The article also had links to Top 10s from the past 25 years and> included
> one of my favorite desserts:
>
> Lemon Upside Down Cake

I copied that. I love lemons and can never find too many ways to enjoy them.
Thanks.

Terry Pulliam Burd > wrote in
:

> LA Times had their annual "top ten" article in the food
> section today.

And there are more...

"Opening the vault: 25 years of our best recipes"

http://www.latimes.com/features/food/la-fo-best-recipe-
sg,0,4692361.storygallery

or

http://tinyurl.com/ydnwbbf

Thanks Terry