Jacques Pepin; Italian Renaissance Cooking; Farmers’ Market Dilemma
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Howell Tumlin cultivates support for the Southland’s Farmers Markets; Jonathan Gold shares his latest restaurant pick; renowned chef, Jacques Pepin, celebrates Mother’s Day with a recipe just for Mom; Eric Muller brings science into the kitchen with some fun and simple experiments; travel to Italy with Dave Dewitt, who traces the history of Italian cooking during the Renaissance, and Mark Schatzker, who reports on his journey along Italy’s Amalfi coast; Andrew Smith documents American food culture in his book, The Oxford Companion to American Food and Drink; and Laura Avery finds what’s fresh in the Market Report.
The Market Report ()
Laura Avery talks with a boutique grower of highly flavorful fruit from Reedley, California. Fitz Kelly has the season's first ripe nectarines and peaches as well as some delicious apriums, a cross between an apricot and a plum.
Cherry season is coming, so it's time to pull out those pie and cobbler recipes! Berlatt cherries are available now and Bing and Rainier cherries are coming soon. The cherry season in California is traditionally from Mother's Day to Father's Day.
Laura looks for the first fresh corn and finds that green and yellow wax beans have just come into season.
Music Break -- Getting Down -- Brand New Rhythm
The Farmers' Market Dilemma ()
As populations have grown and large companies have joined forces, California farmers have been forced to either struggle within the industry or close their family businesses and relocate. Since Governor Jerry Brown's administration in the 1970's, every effort has been made to support direct marketing of local growers and their products. Hence, the farmers' market was created. By taking surplus produce to markets, farmers were able to skip packing and labeling requirements, and pass the savings on to customers while providing them with fresh local produce. But now farmers' markets are facing a new dilemma; being a product of their own success.
Howell Tumlin is the Executive Director of the Southland Farmers Market Association, which is dedicated to insuring the integrity of farmers markets of Southern California. He discusses the challenges facing the farmers' markets and his ideas for revamping the current model.
Music Break -- High Winds -- Reality
Newport Seafood ()
Los Angeles' San Gabriel Valley is home to a broad variety of Chinese restaurants, a culinary accomplishment given that Chinese cuisine is as diverse as its regions. Jonathan Gold visits San Gabriel's Newport Seafood, an unadorned Chinese-Vietnamese restaurant known for its succulent lobster dishes and lines that go out the door. He recommends the house-special lobster, beef loc lac, spicy clams with basil, elephant clam two ways, chicken krapron, and sautéed pea sprouts.
835 W. Las Tunas Drive
18441 E. Colima Road
Music Break -- Hot Cat -- Ludvig Berghe Trio
Mother's Day Memories with Jacques Pepin ()
In his latest book, Chez Jacques: Traditions and Rituals of a Cook, Jacques Pepin reminisces about cooking with his mother and growing up in pre-war France. Pepin's mother greatly impacted his cooking style, and the heat, sounds and chaos of her kitchen were some of the early impressions that led him to being a chef. In honor of Mother's Day, Jacques presents a recipe cooked up just for Mom.
One of America's best-known and most endearing chefs, cookbook authors, and cooking teachers, Pepin has published 24 books, numerous articles, and hosted nine acclaimed public television cooking series.
Pannequets (Crepes) with Jam
6-8 cups all-purpose flour
1 dozen eggs
1 cup granulated sugar
1 cup confectioner’s sugar in shakable container
1 quart whole milk
2 sticks unsalted butter
2 or 3 varieties of excellent quality jams or preserves—apricot, seedless raspberry, blackberry, plum, strawberry, cherry, etc.
Good quality bittersweet chocolate
A container each of fresh strawberries, blueberries, and raspberries
Small bunch of fresh mint
For 8 large crepes, measure out 1/2 cup of all-purpose flour, and put it in the bowl of a food processor with 2 eggs, 1 tablespoon of grape seed, peanut, or canola oil, 1 teaspoon sugar, a dash of salt, 3 /4 cup milk, and 1 tablespoon of dark rum. Process for 8 to 10 seconds, until smooth. The yield will be 1 2/3 cup of batter mixture.
Using an 8-inch nonstick skillet, melt 1 generous teaspoon of unsalted butter. When it is
sizzling, add 3 tablespoons to 1/4 cup of batter to the pan and tilt the pan to spread it around as quickly as you can. It should not be too thin. Cook over medium to high heat for about 1 minute, until brown and lacy around the edges. Flip the crepe, or turn it over with your fingers and a fork, and cook it on the other side for about 1 minute. It should be well browned with a crunchy, buttery edge. One or two crepes per person is certainly enough, and they can be served slightly warm (if necessary, warm them in the microwave) or at room temperature.
To fill, spread each crepe with about 2 teaspoons of excellent quality jam or preserves
(apricot, raspberry, quince, blackberry, strawberry, or the like, or a small amount of
chocolate). Fold in half, enclosing the filling, and then in half again, and arrange on dessert plates. Garnish with berries and mint.
Music Break -- IZATION-Hunky Dory -- Rob Franken Organ
Kitchen Science ()
Science educator, Eric Muller, creates fun kitchen experiments using everyday objects. In the experiment du jour, Evan and Eric create sounds with a turkey baster and bend water using static electricity.
Eric is a science educator and teacher of teachers at the Exploratorium, a museum of science, perception and art in San Francisco, California. A former fellow of Tufts University's Wright Center for Innovation in Science Education, he was also a high school science teacher in the San Francisco Bay Area for many years. His latest book, While You're Waiting for the Food to Come: Experiments and Tricks that Can Be Done at a Restaurant, is a collection of science activities you can do at a restaurant or at home. He can be heard monthly on NPR's Sounds Like Science program.
Evan makes music with a baster.
Evan and Eric Muller use static electricity to "bend" water.
Italian Renaissance Cooking ()
During the Renaissance, the Italian diet consisted primarily of wine and bread, with a small portion of meat (preferably a type of foul, because birds lived closer to the heavens when they took flight). The original "Renaissance Man," Leonardo da Vinci, was not only a painter and engineer but he also staged large productions, banquets, and events for the Pope. Interestingly, da Vinci was a vegetarian who ate sparsely and encouraged moderation.
Food writer Dave DeWitt was inspired to write DaVinci's Kitchen: A Secret History of Italian Cuisine when he discovered that mainstream biographies of da Vinci were missing any mention of his diet or the eating habits of Renaissance Italy. DeWitt studied da Vinci's notebooks for information on the subject, from the culinary influences of Italian cuisine to da Vinci's favorite food.
Da Vinci’s Prescription for Life (reprinted from Da Vinci’s Kitchen) :
If you want to be healthy observe this regime.
Do not eat when you have no appetite, and dine lightly,
Chew well, and whatever you take into you
Should be well-cooked and of simple ingredients
He who takes medicine is ill advised.
Beware anger and avoid stuffy air.
Stay standing a while when you get up from a meal.
Make sure you do not sleep at midday.
Let your wine be mixed with water, take little and often,
Not between meals, not on an empty stomach.
Neither delay nor prolong your visit to the toilet.
If you take exercise, let it not be too strenuous.
Do not lie with your stomach upward and your head
Downward. Be well covered at night,
And rest your head and keep your mind cheerful.
Avoid wantonness and keep to this diet.
Leonardo's Favorite Dish
(reprinted from Da Vinci’s Kitchen)
9 cups water
1 ½ cups dried white beans
1 clove garlic, minced
½ onion, chopped
1 carrot, peeled and chopped
½ head of cabbage, chopped
2 leeks, chopped
2 zucchini, chopped
1 sprig fresh basil, minced
1 whole clove
2 sprigs fresh rosemary, minced
½ cup risoni or orzo pasta
Salt, to taste
In a soup pot, bring the water to a boil. Add the beans and boil for 2 hours. Remove half the beans from the pot and pass them through a sieve held over the pot. Cover the pot and set aside.
In a large saucepan, heat the oil and sauté the garlic and onion over medium heat for 1 minute. Thin the tomato paste with 1 teaspoon water and add to the pan. Add the remaining ingredients plus the bean mixture and simmer, covered, for 30 minutes.
Music Break -- Ronnie's Bonnie -- Reuben Wilson
Italy's Amalfi Coast ()
Mark Schatzker, Good Food’s "slow traveler" and omnivore, checks in from his journey around the world. The last few weeks, Mark has primarily been in Western Europe and Italy. He shares his experiences along the Amalfi Coast, where he sea-kayaked, fished and caught his own mackerel, which later became dinner, prepared for him by a local restaurant.
To follow Mark's blog about his slow travels (without the use of airplane or helicopter), go to Concierge.com.
Music Break -- Okonkole Y Trompa -- Jaco Pastorius
American Food History ()
Andrew Smith offers up a volume of food resources in his book, The Oxford Companion to American Food and Drink, which reveals American food history and how it has influenced everything from slang to humor. His timing is perfect: America's interest in food is at an all-time high, with celebrity chefs, cooking shows, food and health trends becoming a larger part of our cultural focus.
Smith teaches culinary history and professional food writing at the New School University in Manhattan. He also serves as a consultant to several food television productions (airing on the History Channel and Food Network), and is the general editor for the University of Illinois Press' Food Series. Editor of the highly acclaimed two-volume Encyclopedia of Food and Drink in America, Smith has written several books on food, including The Tomato in America, Pure Ketchup and Popped Culture: A Social History of Popcorn in America.
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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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