Peanut Butter Recall; Secret Supper Clubs; Cupcake Art
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Is peanut butter the new silent killer? Marion Nestle weighs in. Jonathan Gold tells us what his love food is for Valentine's Day. Cupcakes make perfect public art, says artist Jessie Oleson. Historian Marcy Norton talks of a time when tobacco and chocolate were unknown. And a lesson on making the perfect consommé by chef Vitaly Paley. Secret restaurants are everywhere according to Diep Tran. And couple Diane Cu and Todd Porter share stories of their cross cultural food romance. Plus Laura Avery checks in with the market report.
Market Report ()
Pomlogist David Karp is excited about the vast variety of kumquats available this time of year. Kumquats are tart citrus fruits with a sweet rind that are eaten whole. Mudcreek Ranch from Santa Paula is growing a number of varieties, including the large, round Fukushu, which is a cross between a kumquat and a Mandarin. Nagima, the most common variety, is olive-sized and oblong. The Miewa is a sweet variety that is small and round. You'll find both at Garcia Farms in Deluz.
Melisse chef Josiah Citron is cooking winter greens at home. He
wilts them for about 30 seconds in a pan with brown butter, shallots
and garlic. To make brown butter, you simply toast the butter, being
careful not to scorch, until it turns brown and takes on a nutty smell.
Josiah recommends starting with two pounds of butter in a saute pan.
Once the butter turns brown, allow it to cool before pouring it through cheese
cloth or a coffee filter. Put the butter in the freezer to harden and you have an ingredient that you can add to soups and sautes to give them a
nutty, delicious flavor.
For wilted greens: Heat brown butter, olive oil, diced shallots and garlic in a saute pan with a lid. Once hot, add the washed and stemmed greens. Put the lid on the pot for about 30 seconds. Take off the heat and serve.
Music break: Legend of the Rain by Arthur Lyman
Break-up Food ()
Good Food thanks all the listeners who called and told us what food comforts their broken hearts.
Music break: Let's Go by Medeski, Martin and Wood
Peanut Butter Contamination ()
Marion Nestle is a professor at New York University's Department of Nutrition, Food Studies and Public Health. Her latest book is Pet Food Politics: The Chihuahua in the Coal Mine. She blogs at FoodPolitics.com.
- A complete list of peanut butter and peanut paste recalls is on the FDA's website.
- Friday's To the Point on the salmonella outbreak related to peanut products. (Nestle was one of the participants.)
Music break: Michelle by Billy Strange with the Mexican Brass
Love in a Dish with Jonathan Gold ()
Jonathan Gold, the Pulitzer Prize winning food writer at the LA Weekly, recommends finger food at Nem Nuong Khanh Hoa in Alhambra for your Valentine's Day meal. You can read his review and see pictures in his Counter Intelligence column.
Music break: Like a Rolling Stone by the Gene Norman Group
Cupcake Art ()
Jessie Oleson lives in Seattle, Washington, where she blogs about all things sweet. An artist and baker, she also writes bakery travel guides and has a line of greeting cards and collectibles featuring her cupcake art. For her recent public art installation, Jessie made cupcakes out of plaster of Paris.
Music break: Louie Louie by the Challengers
Tobacco & Chocolate ()
Music break: Love by Rosey
Vitaly Paley and his wife, Kimberly, own Paley's Place Bistro and Bar in Portland, Oregon. In 2005 Vitaly was named Best Chef by the James Beard Foundation. In the winter, he serves consomme with shaved truffles and roasted root vegetables. Their book is The Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest.
Makes about 8 cups
12 cups Chicken Stock
2 chicken legs, bones and skinned or 1 lb lean ground chicken meat (ground without fat or skin)
1 small onion, cut into large dice
1 small carrot, peeled and sliced into rounds
5 sprigs of Italian parsley, leaves only
10 sprigs of thyme, leaves only
1 Tablespoon kosher salt, plus more for seasoning
1 Tablespoon freshly ground black pepper
Whites and crushed shells from 8 large eggs
In a heavy bottomed 6-quart soup pot, gently warm the stock over low heat. maintain its warmth, testing the temperature of the stock with an instant-read thermometer to ensure it doesn't rise above 120°.
While the stock warms, prepare the chicken and vegetables. In the work bowl of a food processor fitted with the metal blade, place the chicken, onion, carrot, parsley, thyme, salt and pepper. Pulse until the vegetables are the size of a lentil. Do not puree.
In a large bowl, whisk together the egg whites and crushed eggshells until frothy. Add the chopped chicken and vegetables and whisk to combine. Whisk in a 1 cup of warm stock to the eggs; repeat 2 or 3 times.
Slide the egg white-stock mixture into the remaining warm stock. Let simmer, whisking frequently (so the whites don't separate and sink to the bottom of the pot where they can stick), until a solid mass (the "raft") begins to form on the surface of the stock, about 30 minutes. Stop whisking and simmer for about 15 minutes more.
At this point, small amounts of steam will try to break through the raft, creating little holes. To facilitate the release of steam, insert the handle of a wooden spoon into an opening, and gently widen one of the holes. As the liquid percolates through the opening, it flavors the stock. The raft in turn gathers any solids and clarifies the liquid. It can take another 30 minutes for the foam to subside and the liquid to become clear.
Taste the clear liquid coming off the top of the raft to ensure the flavor is rich enough for your taste. Don't hesitate to cook the consomme longer or to season it more if its flavor is not what you think it can be.
LIne a strainer with cheesecloth and set it over the container in which you sill store the consomme. Have a bowl of ice water ready. When the consomme is done to your liking, ladle the liquid gently in to the strainer, letting it flow through without pressing. Discard the solids that are left in the pot.
Cool the consomme quickly by setting the storage container in the ice-water bath. If you don't plan on using the consomme within 1 or 2 days, transfer it to smaller containers and freeze for up to 3 months.
Music break: Mahalageasca (Bucovina Dub) by Mahala Rai Banda
Secret Supper Club ()
White On Rice Couple ()
Diane Cu and Todd Porter are the White on Rice Couple. They teach cooking classes where you can learn to make a variety of spring rolls. They also lead culinary tours of Little Saigon.
Black Pepper Pork Banh Mi
1 lb of pork chops, shoulder or loin, sliced thin
2 cloves crushed garlic
2 Tablespoons fish sauce
2 tsps sugar
1-2 Tablespoons fresh ground black pepper (If you like the spice and flavor, add more!)
2 Tablespoons of finely chopped shallots or onion
1/4 cup vegetable or grapeseed oil
1 tsp sesame seed oil
1. Mix all marinade ingredients (except for pork) in a plastic bag. Let all ingredients dissolve in oil, then add slices of pork. Allow everything to marinade for at least 1 hour.
2. Heat up frying pan, lay slices of pork, one layer at a time. When one side is cooked, flip to other side to finish cooking.
3. Assemble pork in your baguette with condiments.
Curry Tofu Springrolls
1 package of firm tofu
1/2 cup peanut or vegetable oil
1 Tablespoon curry powder
1 tsp cumin
2 cloves garlic, crushed or minced
5 Tablespoons soy sauce
2 tsp salt
2 tsp fresh ground black pepper
1 tsp sesame oil
Fresh thai basil
1. Drain tofu and blot dry with paper towels to remove excess moisture. Slice into 1/4-inch pieces.
2. Wash basil, lettuce and cucumbers. Slice cucumbers into matchstick sizes.
3. In large plastic freezer bag, combine garlic, vegetable oil, curry powder, cumin, soy sauce, salt, pepper and sesame oil. Mix the marinade well and add tofu to bag, laying tofu slices gently so that they don’t break. Make sure the marinate coats each slice of tofu. Marinade for at least 1 hour or until all tofu slices absorb the marinade.
5. Heat frying pan. (You don't have to oil the pan because the tofu is well oiled.) Fry tofu until both sides are golden brown, with a nice firm crust.
6. Allow tofu to cool, then slice into 1/4-inch strips.
7. In large bowl, fill with warm water. Quickly dip each rice paper in warm water for about 2-3 seconds.
8. Place wet rice paper on work station and follow these rolling instructions. Make sure rice paper is completely hydrated and softened before rolling.
Garlic Soy Dip
1-2 crushed or finely minced garlic cloves (crushed garlic really brings out the flavor)
1 crushed thai chili
1/2 squeezed lime (about 2 Tablespoons)
1 Tablespoon of sugar
1 tsp of rice vinegar (optional)
1/4 cup soy sauce
1/8 cup water
Mix all ingredients together well, making sure sugar dissoloves. Add slices of chili on top for garnish and extra spice. Serve with spring rolls.
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