Sweeps, Sustainable Meats, South Indian Vegetarian Cuisine
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Jonathan Gold samples South India’s spicy Andhra Pradesh vegetarian cuisine. However, Sue Moore forages for grass-fed hot dogs and Jennifer Snierson talks about La Quercia’s Berkshire heirloom pigs making their LA debut. Plus, Laura Avery finds what's in season in the Market Report.
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The Market Report ()
Laura Avery chats with Clifford A. Wright, author of Bake Until Bubbly: The Ultimate Casserole Cookbook, who offers this bubbly recipe for making artichokes with pasta and ricotta.
Small Macaroni with Ricotta and Artichokes
Maccheroncini con Ricotta e Carciofi
Makes 3 servings
3 fresh artichokes, trimmed and hearts cut into strips (bracts boiled and flesh scraped off for canapés if desired)
Juice from 1 lemon
1/2 cup water
3 ounces pancetta, cut into strips
6 tablespoons unsalted butter
Salt and freshly ground black pepper to taste
2/3 cups vegetable, chicken, or veal broth
6 ounces fresh ricotta cheese, passed through a sieve
3 tablespoons freshly grated pecorino cheese
2 large eggs, beaten
1/2 pound maccheroncini or any small tubular macaroni
1. Place the artichoke hearts in a non-metallic bowl with the lemon juice and water until needed.
2. In a skillet, cook the pancetta with half the butter over medium heat, stirring occasionally, until it begins to get crispy, about 12 minutes.
3. Meanwhile, drain the artichoke hearts and dry with paper towels. Add the artichokes to the skillet, season with salt and pepper, add 1/3 cup broth and cook, stirring and adding the remaining broth when it looks dry, until tender, 18 to 20 minutes.
4. In a flame-proof casserole, melt the remaining butter over medium heat, then add the ricotta. Stir until blended, and then add the artichokes and their sauce. Reduce the heat to very low, using a heat diffuser if you burner doesn’t have a simmer setting. Add the pecorino cheese to the eggs and pour into the casserole with the artichokes and cook until needed, stirring frequently.
5. For every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain without rinsing.
6. Add the pasta to the casserole with the sauce, stir well and serve.
Recipe courtesy of Clifford A. Wright.
Laura also talks with Kenny Jeung at Weiser Family Farms about three different colors of carrots -- white, yellow and orange. Parsnips are in season too and can be roasted in a 350°F oven until fork tender for a delicious medley of winter root vegetables.
Andhra Pradesh Vegetarian Cuisine ()
Pulitzer Prize winning critic and LA Weekly's Counter Intelligence columnist Jonathan Gold samples South India’s spicy Andhra Pradesh vegetarian cuisine at Tirupathi Bhimas in Artesia's Little India. He recommends the spicy Andhra thali, which has soups, grain, and stew dishes arranged on a platter and garnished with dosas, pappadum cracker, and chapati bread. Also a must is the uthappam, a large round fermented rice-lentil batter covered with vegetables, stewed chiles or nuts fried in butter.
18792 Pioneer Blvd (in Little India)
Artesia, CA 90701
Grass-fed Hot Dogs ()
Let's Be Frank co-owner Sue Moore forages for grass-fed beef hot dogs. She talks about the cuts of meat needed to make a good hot dog, specifically subprimal meats. Her goal is to save grass-eating livestock and support local farmers by using sustainable meats. Moore is the former meat forager for Chez Panisse in Berkeley, California.
The San Francisco-based company has two hot dog carts, Moore manages the Culver City location at the Helms Complex on Helms Avenue between Washington Blvd and Venice Blvd.
Iowa Pigs in LA ()
Jennifer Snierson, vice president of Chefs' Warehouse, talks about La Quercia’s Berkshire heirloom pigs making their LA debut. These organic, acorn-fed, and pigs have produced tasty Spanish jamon and Italian prosciutto. Valued at $3,500 each, only 45 pigs are available and 10 lucky Southern California chefs will participate in the 18-month long program. The goal of the program is to encourage chefs to use the whole animal: fresh cuts (tenderloins, ribs, fresh sausage and other cuts) and cured specialties (prosciutto, pancetta, lonza, coppa, and guanciale). Some of the participating Los Angeles restaurants are: Napa Valley Grille, Tiara Café, Palate, Catch at Casa del Mar, Wilshire Restaurant, and Tracht's.
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