Fat Profits; Wheat Economy; The Cheese Lady; Corn Dog
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Journalist Joe Keohane tallies fast-food’s fat profits and Robert Reich explains the impact of sky-rocketing wheat prices on the economy. Jack Hedin discusses how the US Farm Bill punishes small organic farmers trying to grow for farmers markets. Frederick Kaufman provides a brief history of the American stomach, Evan Kleiman continues her cooking lessons with producer Bob Carlson and sculptor Sarah Kaufmann creates magic with cheese. Plus, chef Suzanne Tracht dishes up some high-end corn dogs and Laura Avery checks in with the season’s best in the Market Report.
The Market Report ()
Santa Monica Farmers' Market
Manager Laura Avery chats with Barbara Spencer of Windrose Farm, a certified organic farm
in Paso Robles. The certified organic farm has young spring onions
(Italian Heirloom onions) and green garlic, both are sweeter in spring. Barbara
also has radish greens, baby heads of lettuce, chard, radicchio and endive, all
good for warm salads.
Laura also speaks with French chef Alain Giraud, who will open Anisette Brasserie in April. With him is chef de cuisine Brendan Collins, who shares a recipe for asparagus, Trompette du Mort (Horn of Plenty) mushroom and turkey egg omelets (turkey eggs from Peter Shana's farm). Collins explains how to "roll" the omelet like a pro.
If you love mussels and oysters, head over to 3rd and Arizona this Wednesday, March 26. From 10am-1pm, the Santa Monica Farmers' Market will feature a special chef's demonstration. Robert Jenkins of Carlsbad Aquafarm will demonstrate how to shuck and cook oysters, and prepare fresh mussel chowder.
Anisette (in the Clock
225 Santa Monica Blvd
between 2nd and 3rd St
Santa Monica, CA 90401
Music break: Bees Bein' Strugglin' by The Octopus Project
Fat Profits ()
Journalist Joe Keohane has investigated the fast-food industry's promotion of high-calorie, high-fat, higher-priced burgers – and its resulting fat profits. To learn more, read his recent Condé Nast Portfolio article on the industry's celebration of gluttony.
Music break: Bei Mir Bist Du Schon by The Harlem Experiment
Wheat Prices ()
Robert Reich traces the rising cost of wheat and food, and its impact on the global economy. A former US Secretary of Labor, Reich is Professor of Public Policy at the University of California at Berkeley. He's also a regular commentator on public radio's Marketplace.
Music break: Birth of the Budd by Roy Budd
Forbidden Fruits and Vegetables ()
Jack Hedin fears that the pending US Farm Bill will punish small farmers who raise organic produce for farmers' markets, slowing the expansion of the local food movement. Hedin owns Featherstone Farm in Minnesota, where he grows organic fruits and vegetable. He expands on his concerns in a recent New York Times op-ed article.
Music break: Bl Special by Berry Lipman
American Stomach ()
Frederick Kaufman traces US history, from the Puritans to the present, through the extremes of American eating in his book, A Short History of the American Stomach. A professor at City University of New York, Kaufman also writes a blog about American food culture.
Music break: Blue Moon by The Fresh and Noble Orchestra of Japan
Cooking with Bob Carlson: Lesson Two ()
Good Food host Evan Kleiman is conducting an on-air cooking class with producer Bob Carlson, a seriously inexperienced cook. Here's home movies of Bob working his way through Evan's last assignment, preparing asparagus.
Evan Kleiman continues her kitchen therapy with producer Bob Carlson. They chat about his experience making asparagus with fried egg and parmesan and Evan gives Bob his second lesson: spaghetti alla carbonara.
Spaghetti alla Carbonara
- 1 slice bacon
- ¼ yellow onion, diced
- 2 eggs
- Grated Parmesan Cheese
- Salt and pepper to taste
- 1 lb spaghetti or linguine
Using a scissors, cut the bacon into small pieces. Saute it in a small skillet. When the bacon is crispy as you like it, remove it from the skillet with a slotted spoon and place it in a small mixing bowl. Put the onion in the leftover bacon fat with a tablespoon of water and a little olive oil and cook over low heat. When the onion is soft and translucent add it and all the fat to the bowl with the bacon.
Crack the eggs into the bowl with the bacon and onion and scramble. Add the Parmesan, black pepper and a tiny bit of salt and mix. (Remember that the bacon and the Parmesan are salty ingredients when you are adding the salt)
Cook the pasta in abundant boiling salted water until al dente. Before you drain the pasta, ladle about ½ cup of the hot water into the egg mixture and stir. Drain the pasta then put it back into the pan you used to cook it. Add the egg-bacon mixture and mix well. Eat!
Music break: Blue Streak by Jerry Allen Trio
The Cheese Lady ()
Artist Sarah Kaufmann is affectionately known as The Cheese Lady. A commercial artist by trade, she makes magic with blocks of cheese, turning them into whimsical sculptures. Kaufmann explains why she chose her medium, the challenge of working with different cheeses and, of course, her favorite cheese to eat.
These are not your average mushrooms!
Who knew that fish and cheese went together so well?
Music break: Clint Eastwood by Shawn Lee' Ping Pong Orchestra
There's a national day for just about anything and meat-on-a-stick is no exception. Today, March 22, marks National Corndog Day. Suzanne Tracht, chef-owner of Jar and Tracht's, suggests a gourmet twist: the lobster corndog!
Suzanne Tracht’s Lobster Corn Dogs
Makes 2 dozen
1 2/3 cup corn meal
1 2/3 cup all purpose flour
1 teaspoon baking powder
4 tablespoon sugar
2 teaspoon salt
Pinch black pepper
2 1/2 cup milk
4 tablespoon butter
2 eggs, beaten
Cornstarch to dredge lobster
12 Lobster tails, cut in half
24 bamboo skewers
Vegetable oil for frying
Apple Moutarde (see recipe)
Sift together corn meal, flour, baking powder, sugar and salt. Cut butter into dry mixture with fingers until the texture is grainy. Add milk and beaten eggs and mix.
Place lobster pieces on skewers, using one piece per skewer. Place cornstarch in medium bowl and dredge lobster pieces until coated, then dip in batter. Set the lobster pieces in the oil heated to 360°F and hold skewers by hand to prevent them from falling to bottom of pan, cooking until batter begins to form crust. Release skewers and continue to cook until dark golden brown. Remove and serve with Apple Moutarde.
1 pint applesauce, homemade or store brand
1 tablespoon Dijon style mustard
1 tablespoon Chinese dry hot mustard
Place the dry mustard in a medium bowl and add just enough water to reconstitute it to a smooth consistency. Add the Dijon mustard and applesauce and mix until well blended. Can be made in advance and stored in the refrigerator in an airtight container.
Recipes courtesy of Suzanne Tracht ©2008
8225 Beverly Blvd (at Harper)
Los Angeles, CA 90048
111 E Ocean Blvd
Long Beach, CA 90802
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