Guest Interview

The Market Report ()

Laura Avery chats with DJ Olsen, the chef at Lou Wine Bar in Hollywood, who is shopping for fresh potatoes and leeks to make a simple potato leek soup.

• 1 lb potatoes, peeled and cubed
• 1 lb trimmed leeks, use whites only, sliced into half moons
• squeeze of lemon
• Salt and pepper to taste
• High-quality olive oil for garnish
• 3 Tablespoons butter

Saute leeks in melted butter until softened.

Add potatoes and about 3 inches of water. Cover and simmer for about 1 hour, until potatoes and leek are soft.

Puree soup in a blender. Season with salt and pepper to taste. Add squeeze of fresh lemon and drizzle olive to serve.

Laura also previews some winter citrus. She says to be sure to taste kumquats, the grape-sized orange citrus that you eat whole--skin and all. Blood oranges, which are also in season, have a slightly tarter flavor than a regular orange. Combine them with the in-season navel oranges and make a beautiful red-orange juice.  There are also many varieties of tangerines and grapefruits available as well, like the sweet Oro Blanco and the Chinese delicacy, pomelos.

Summertime by Frank Vignola

Guest Interview

Alternatives to Feeding the Homeless ()

Danielle Noble talks about the issue of food and homelessness and how leaving food in public places violates the new City of Santa Monica ordinance.

4.55.075 Leaving property in City parks, parkways and sidewalks.

           No person shall dispose of or donate any food, clothing or property by depositing or leaving it unattended in a City park or on an adjacent City sidewalk or parkway. (Added by Ord. No. 2230CCS § 1, adopted 5/22/07)
          
Noble is the Senior Administrative Analyst for Homeless Services in the City of Santa Monica.

To learn more about fighting hunger, visit HealthyCity.org and Share Our Strengths. For a list of agencies working to end hunger and homelessness, visit the Westside Shelter & Hunger Coalition (WSHC). If you anticipate having perishable food to donate, plan ahead with the Westside Food Bank and Los Angeles Regional FoodbankYou can so contact, Mazon, a national non-sectarian anti-hunger nonprofit, which funds both the Westside Food Bank and the Los Angeles Regional Foodbank.

Spunky by Johnny Jenkins

Guest Interview

Jellyfish ()

Deep End Diner Eddie Lin wages a culinary war against the jellyfish. He's seen the enemy and he says it's time to eat them! If you're looking for a place to try jellyfish, Lin recommends the Thai restaurants, Sanamluang Café in North Hollywood and V.I.P. Harbor Seafood in West LA.

Sanamluang Café
12980 Sherman Way
North Hollywood, CA 91605
818-764-1180

V.I.P. Harbor Seafood Restaurant
11701 Wilshire Blvd
Los Angeles, CA 90025
310-979-3377

Disco Special by Discotheque

Guest Interview

Koshi Rice ()

Farmer Mark Isbell of Isbell Farms grows Koshi rice in England, Arkansas. This high-quality Japanese rice, Koshihikari, is used to make sushi. Isbell sells Koshi Sushi Rice as well.

Pianolo by Perez Prado & His Orchestra

Guest Interview

Sweet Wines ()

Lou Amdur, owner of LOU in Hollywood, decants sweet wines, also known as dessert wines. All of these wines are non-fortified and 12% alcohol.  The grapes for these intensely flavored wines are grown on infertile soil producing fruit packed with flavor.

LOU
724 N Vine St.
Los Angeles CA 90038
323-962-6369

Amdur recommends:

• Malaga: Jorge Ordoñez & Co. "Seleccion Especial" '05: available at Top Line Wine & Spirits and Red Carpet Liquor. $25 - $30.  This is from a Spanish importer and Austrian winemaker (who recently passed away.)  100% muscat grapes.
• Zeni Moscato DOC Rosa Trentino: Not available locally (except at Lou), but Silverlake Wines can order this wine from the importer.
• Chateau de Suronde AOC Quarts de Chaume '04: available at Wine Country in Signal Hill. $125. Silverlake Wine can also order this wine from the importer.  This is one of Lou's favorite wines of 2007. Intense and profound wine, it can age 100 years.  Explosive flavor. Made in very small quantities from 100% Chenin Blanc grapes.
• Sagrantino Passito DOCG Scacciadiavoli '03: available at the Wine House and K&L. $35. Traditional sacramental wine. 

K & L Hollywood
1400 Vine Street
Hollywood, CA, 90028
323-464-WINE (9463)

Silverlake Wines
2395 Glendale Blvd
Los Angeles, CA 90039
323-662-9024

Wine Country
2301 Redondo Ave
Signal Hill, CA 90755
562-597-8303

Top Line Wine and Spirits
4718 San Fernando Rd
Glendale, CA 91204
818-500-9670

Red Carpet Wines & Spirits
400 E Glenoaks Blvd,
Glendale, CA 91207
818-247-5544

Sweet Pie by RJD2

Guest Interview

Root Beer ()

If you've never had homemade root beer before, you're in for a treat! Eric Szeman is the co-owner of Route 66 Malt Shop in Albuquerque, New Mexico. He and his partner, Diane Avila, brew root beer using their own a secret recipe.

A Swinging Doll by Buck Clayton

Guest Interview

1970's Fad Diets ()

Wendy McClure discovers odd diet foods in her book, The Amazing Mackerel Pudding Plan: Classic Diet Recipe Cards from the 1970s. She found Weight Watchers Recipe Cards while cleaning her parents' basement. Posted pictures of some of the recipes are on Flickr. She blogs about weight issues and body image on her website.

Don't Cha Hear Me Callin' to Ya by Junior Mance

Guest Interview

Farmed vs. Wild Salmon ()

Los Angeles Times writer John Spano explains the farm-raised vs. wild salmon labeling lawsuit. Consumer groups want grocers to label farmed salmon that is artificially colored. On Monday, February 11, the California Supreme Court unanimously overturned two lower court rulings that tossed out this legal challenge.  The lawsuit is now reinstated.