Your weekly treat from Evan Kleiman. By tuning in to Good Food, you can discover great restaurants that you've never heard of, the politics of consumption, explorations of cultures through their food customs and some of the most interesting people who devote their lives to various elements of the food supply.
(Good Food on KCRW) 2008-05-02 15:56
We celebrate Mother's Day with the Brass Sisters, get the rules on keeping secret recipes confidential and create magic with Yummyfun Kooking. We control calories through the "uniform eating" diet, discover the geoduck clam and get Jonathan Gold’s latest restaurant find. Plus, we discuss the evolution of Chinese food in America and get a fresh Market Report with Laura Avery.
We discover Thailand's Issan-style salads and get Evan Kleiman's fourth cooking lesson with producer Bob Carlson. We learn how to roast coffee, talk about sound and comfort when dining and feed the homeless homemade burritos on a bike. Plus, we cook with banana leaves and analyze absinthe.
We learn the etiquette about hiding food ingredients from your guests and sample cat poo coffee. We talk about the salmon fisheries closure’s impact, feast on a 99-cent items dinner and convert cow waste into energy. Plus, we learn about cavity-fighting lollipops and get an update on the Farm Bill.
We eat intense Sinaloan cuisine, experience a special Saturday Night Live Seder and sample the tastiest chips on the market. We sip the best wine in the world, cook bubbly casseroles and learn about the Sonoma County meat buying club. Plus, we brew whole bean chocolate and search for lost ravioli recipes.
We cast our vote for Clementine’s grilled cheese, eat our way through "bass" and discuss the current state of the oceans. We dine out on Lebanese lamb fries, learn about the history of taste and celebrate Songkran, the Thai New Year. Plus, we taste savory desserts and get Passover recipes.
Leeks are in season and these sweet and mild onion-inspired vegetables are really versatile. Evan shows you how to make delicious fritters with leeks. It's a simple way to grab the flavor of spring. These fritters are great for appetizers and for serving at a party. Don't be afraid to give them a try.
We grill decadent Korean barbecue and learn about grass-fed cattle and the evolution of the American kitchen. We get Evan Kleiman’s third cooking lesson with producer Bob Carlson and tips on giving a toast. Plus, we talk about real vanilla and learn about "drunkorexia."
We eat dinner in the sky, sample Japanese bento box art and learn the appeal of lacto-fermented foods. Plus, we serve wood aged beers, go on a quest for whale meat, dish up the 75 best restaurants in Los Angeles and explore the world of competitive cooking.
We tally the fat profits of fast-food, the sky-rocketing price of wheat and learn how the Farm Bill punishes small organic farmers. Plus, we get a brief history of the American stomach, continue our cooking-lesson series, sculpt cheese and chow down on some high-end corn dogs.
We dish up spring soups and dine on Korean blood sausage. We debate whether American sommeliers are better than French ones, sample cheeses by Comme Ça's Todd Jasmin and get cooking lessons from Evan Kleiman. Plus, we learn about foods that influence mood and eat gourmet food that inspires writing.
We sample Nigerian cuisine, prepare first-person dinners and learn how to render fat from meats. Plus, we cook up spot prawns and socialize at Citrus. And, we discover how foods influence sleep and taste Croatian food.
This week, we explore French baguettes and country cooking, Belgian beer and the Las Vegas chocolate scene. We also decant some new sparkling wines, sample spicy Northern Thai cuisine and look at vintage grocery lists and the secrets they reveal.
We eat less meat, make decade-old cheddar cheeses, and discover umami - the fifth taste. We get tips for healing a burnt tongue, learn incredible uses for nuts and find out about the challenges of running a remote Central California coast bakery. Plus, we harvest North Dakota caviar.
Super Cheating for a Super Crimini Mushroom Soup
Take a few bags and cans. Open them. Simmer in a pot and voila, you have an incredible, homemade mushroom soup that will blow you away. Host Evan Kleiman shows how you can cheat and still make a delicious home cooked meal with pre-chopped, fresh ingredients and canned chicken stock.
We provide alternatives to feeding the homeless, wage a culinary war against the jellyfish, and grow Japanese-style rice in Arkansas. We decant sweet wines, brew root beer, and discover odd 1970s diet foods. Plus we explain the farmed-raised vs. wild salmon labeling lawsuit.
We feast on a seven-course beef dinner and savor flavors by José Andrés' "Made in Spain." We mix Valentine cocktails and eat blessed chocolates. Plus, we fight against crazy making food additives, offer tips on using heat effectively in the kitchen and celebrate Chinese New Year in Las Vegas.
Evan Kleiman
Evan Kleiman has been the host of Good Food on KCRW since 1998. A longtime restaurateur and owner of Angeli Caffe on Melrose. She was the founder of Slow Food, Los Angeles and is an avid gardener.
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GOOD FOOD THANKS ITS UNDERWRITERS:
Du Vin Wine & Spirits: In business for more than two decades at San Vicente in West Hollywood, Du Vin offers more than 10,000 bottles of hand-picked wine, with staff specialists in the wines of France, Italy, Latin America and California.
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