Breathable Cocktails; Mama's Tamales; Eating Alone; Free the Bees
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Laura Avery visits with Anisette Brasserie owner Alain Giraud as he shops for cherries to make a cherry clafouti. She also samples fresh walnut oil from La Nogalera Walnut oil. Breath in your next cocktail, say the creators of the breathable cocktail, Sam Bompas and Harry Parr. Raising bees is illegal in New York City says Nadia Johnson of Just Food, hopefully that will change. Pork can be raised humanely, so why isn't it says activist Nicolette Hahn Niman. And what listeners eat when they eat alone. Cookbook author Deborah Madison found a lot of strange habits for solo consumption too. Jonathan Gold visits Golden State and MacArthur Park has been cleaned up due to tamales. That's what Sandi Romero or Mama suggests. Meet Deborah Stern, La Guera Tamalera, who came out of the Mama's Tamales program. And Derek Walker from St. Joseph's Center in Venice is feeding and helping the homeless.
Market Report ()
Alain Giraud is the chef/owner of Anisette Brasserie, 225 Santa Monica Blvd, Santa Monica. This week he is shopping for fresh cherries to make a cherry clafouti. A clafouti is basically a batter that is baked in the oven. Alain tops his with Kendall Farms creme fraiche but ice cream works great too.
Cherry Clafouti (from Bon Appetit magazine)
18 oz fresh cherries, pitted (or leave them whole like Alain Giraud does)
1 Tablespoon plus 1/2 cup sugar
1 teaspoon cornstarch
1/3 cup all purpose flour
1/4 cup almonds, toasted
4 large eggs
Pinch of salt
1 cup whole milk
1/4 cup (1/2 stick) unsalted butter, melted
1 tsp grated lemon peel
1 tsp vanilla extract
1/2 tsp almond extract
Preheat oven to 325°F. Generously butter shallow 1 1/2-quart glass or ceramic baking dish. Combine cherries, 1 tablespoon sugar and cornstarch in medium bowl; toss to coat. Arrange cherries in bottom of prepared dish. Blend flour and almonds in processor until nuts are finely chopped. Whisk eggs, salt and remaining 1/2 cup sugar in large bowl to blend. Whisk in flour mixture. Add milk, butter, lemon peel, and vanilla and almond extracts; whisk until smooth. Pour custard over cherries.
Bake clafoutis until set in center and golden on top, about 55 minutes. Cool slightly. Sprinkle powdered sugar over and serve warm.
La Nogalera Walnut Oil has a new pressing of its oil. The nuts come from Payne walnut trees from very old trees. The oil should be refrigerated and can last longer than a year. Walnut oil has a burn rate of about 400 degrees and is great for stir-fries and sautees. The La Nogalera oil is pressed from a combination of roasted and raw walnuts giving it a true walnut flavor.
Laura also caught up with Michael Cimarusti of Providence who is shopping for Porcini mushrooms:
Music Break: Caught On The Hop by J-Walk
Breathable Cocktail ()
Sam Bompas and Harry Parr are Bompas & Parr, based in London. One of their latest projects is "Alcoholic Architecture." Participants walked into a thick fog of gin and tonic. Sam and Harry worked with doctors and engineers to measure the exact amount of cocktail that would be absorbed. Viewers left the exhibit feeling as though they drank an actual gin and tonic.
Bompas and Parr also make fine English jellies, called Jello in the U.S. The jellies are molded into scaled architectural structures.
Music Break: The Interlude (Drinking Music) by Charlie Haden
Free the Bees ()
Nadia Johnson is the Food and Justice Coordinator for Just Food, an organization waging a campaign to legalize beekeeping in New York City. The practice is currently illegal under a New York City health code which prohibits the "possession, keeping, harboring and selling of 'wild animals." NY City Council Member David Yassky introduced a bill that would life the prohibition.
Music Break: It's A Feeling by St. Maarten's The Rolling Tones
Righteous Porkchop ()
Nicolette Hahn Niman is the author of Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms. Nicolette is an attorney, environmental activist and, with her husband, a cattle rancher. Her husband, Bill Niman, is the founder of Niman Ranch in Bolinas, California.
Music Break: Je Taime, ... Moi Non Plus by Serge Gainsbourg
Eating Alone ()
Deborah Madison is the author of What We Eat When We Eat Alone: Stories and 100 Recipes with her husband Patrick McFarlin.
Music Break: Cerveza by Boots Brown & His Blockbusters
Golden State ()
Jonathan Gold is the Pulitzer Prize-winning food critic for the L.A. Weekly. Golden State serves beer floats with Scoops' Brown Bread ice cream. Read Jonathan's review of Golden State here.
426 N. Fairfax Ave., Los Angeles
Music Break: Kalino Mome by Kocani Orkestar
Fighting Crime One Tamale at a Time ()
Mama's Hot Tamale Cafe & Business Employment/Education Center
Sandi Romero runs Mama's Hot Tamales Business Employment/Education Center and Mama's Hot Tamales Cafe. The center was conceived as a program to help street vendors in and around MacArthur Park. Currently it provides business training and financial assistance for food producers and entrepreneurs.
The cafe features a variety of tamales from members of the Business Employment/Education Center.
2124 W 7th St Los Angeles, CA 90057
Mama's Hot Tamale Cafe
Chef Eviolet in the kitchen at Mama's
Tamales in the steamer
La Guera Tamalera ()
Music Break: Love Is A Many Splendored Thing by Hugo Montenegro
Taste of the Nation ()
Chef Derek Walker runs the Bread and Roses Cafe at St. Joseph Center. The cafe feeds hundreds of homeless and hungry men and women daily in a restaurant-style setting. In the afternoons, Derek teaches at the St. Joseph Center Culinary Training Program, which prepares individuals for entry-level work in the food industry.
St. Joseph Center is one of the recipients of Share our Strength's Taste of the Nation. On Sunday, June 14, Taste of the Nation returns to Culver City's Media Park. Find more info and tickets here. KCRW members get 15% off tickets.
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