Sweets, Sweeps, Saltsman Cooks; Great Balls of Fryer
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Food writer Lesley Balla has an update on the cupcake craze and offers sweet advice on where to find the tastiest chocolates. Cooking instructor Amelia Saltsman tells us how to prepare the season’s produce from the Santa Monica Farmers' Market. Jonathan Gold finds the best fried balls in LA; and Laura Avery has the weekly Market Report.
Banner image: ginger, almond and almond fleur de sel toffee from Valerie Confections
Guest Interview
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Guest Interview
The Market Report ()
Laura Avery talks with Jill Davie, chef de cuisine at Josie Restaurant, about cooking Chinese eggplant. Jill recommends coating 1/4" slices lightly with olive or canola oil and roasting them with salt and pepper on a sheet pan for 20-25 minutes. Eat them crispy or your desired consistency. Add basil and red pepper flakes for dressing.
Laura also visits with Barbara Spencer of Windrose Farm, located in Paso Robles. With five apple varieties currently available, Barbara's favorites are the New Jersey (small and red striped), the Anna (sweet, crisp flavor), and the Gravenstein (excellent for cooking in pies and desserts).
Guest Interview
Great Balls of Fryer ()
Jonathan Gold rounds up the best fried balls in LA: arancini (rice, mozzarella, and tomato) at Evan Kleiman's Angeli Caffe; fried pig-foot balls at Osteria Mozza; falafel at Marouch (Jonathan's favorite Lebanese restaurant); Cantonese fried balls, stuffed with pork and scallions at Elite; k'bbeh (minced meat with bulgar wheat) at Alcazar; and takoyaki, fried octopus balls at GaJa.
Angeli Caffe
7274 Melrose Ave
Los Angeles, CA 90046
323-936-9086
Osteria Mozza
6602 Melrose Ave
Los Angeles, CA 90038
323-297-0100
Marouch
4905 Santa Monica Blvd
Los Angeles, CA 90029
323-662-9325
Elite Restaurant
700 S Atlantic Blvd
Monterey Park, CA 91754
626-282-9998
Alcazar
17239 Ventura Blvd
Encino, CA 91316
818-789-0991
GaJa
2383 Lomita Blvd, Suite 102
Lomita, CA 90717
310-534-0153
Guest Interview
Sweet Treats ()
Food blogger Lesley Balla satisfies our sweet tooth by telling us where to find some of LA’s finest confections and chocolates.
For cupcakes:
She suggests the carrot and chocolate peanut butter cupcakes at Leda's Bake Shop, the dense devil's food cupcakes dipped in chocolate granache at Dainties and the flavorful vanilla cakes at Vanilla Bake Shop. Or learn how to bake your own or cater a special occasion at Gourmandise.
For chocolates and other delightful desserts:
If you’re a chocoholic, Lesley suggest the dark chocolate-coated toffee at Valerie Confections; ice cream bon bons at Milk; Love Nuts (nuts covered in buttery toffee, salt, and chocolate) at Compartes Chocolatier.
Guest Interview
Saltsman Cooks ()
Amelia Saltsman is a frequent guest on Good Food. She's also the author of The Santa Monica Farmers’ Market Cookbook, which as some great recipes for turning the freshest produce of the season into such delectable dishes as tomato salad, baked eggplant, creamed corn and zucchini soup.
Most Good Food recipes are available online by clicking on the [Full Details] link. Sign up for the free weekly newsletter. Sign up online. Click on About in the above navigation and then select E-Newsletters.
Underwriters
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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