Good Food
Bacon Everything; Grape Stomping; Mooncakes; Eggs
This week on Good Food, host Evan Kleiman channels her inner I Love Lucy and goes grape stomping. Plus tacos in Orange County and finding the best bacon dishes in L.A.
By Evan Kleiman • • 1h 0m ListenThis week on Good Food, host Evan Kleiman channels her inner I Love Lucy and goes grape stomping. Eddie Lin takes us to the Phoenix Bakery for some mooncakes. We'll head to Huntington Beach for some tacos with Gustavo Arellano. Rowan Jacobsen explains the concept of terroir while Christophe Happillon says there is a similar thing for seafood called merroir. Jonathan Gold is eating mozzarella in Century City. We'll find the best bacon dishes in LA with Thrillist's Jeff Miller. And as summer moves to fall, we're experiencing season overlap at the farmers market. This week on the market report, Amelia Saltsman shares a recipe for a roasted tomato sauce. We should have tomatoes and melons until November.
In this episode
8 storiesMarket Report
Amelia Saltsman is the author of The Santa Monica Farmers Market Cookbook. She's making a roasted tomato sauce. Roughly chop the tomatoes and onions and add to a roasting pan with whole cloves of garlic. Roasted Tomato Sauce This recipe is easily doubled or tripled. Use a larger pan and allow a little more roasting time. 2 1/2 pounds…
Read the story9 minTerroir: Going Back to the Land
Rowan Jacobsen is the author American Terroir: Savoring the Flavors of our Woods, Waters and Fields . Terroir is the concept of how the land where a crop is grown influences the taste characteristics. Rowan believes the ecology of an area can affect the qualities of certain foods. Terroir is a concept traditionally applied to wine, however…
Read the story8 minMerroir
Christophe Happillon is a Maitre Ecallier, which is like a sommelier for seafood. Merroir is a similar concept to terroir, but applied to the ocean. Oysters feed on phytoplankton, which can affect the taste characteristics of bivalve. Each estuary has very different phytoplankton which leads to very different qualities.
Read the story5 minMozzarella Bar a la Romana
This week Jonathan Gold reviews Obika , a mozzarella bar in the Westfield Century City Shopping Center. The original Obika is in Rome and this California outpost flies in their cheese three times a week from Italy. Jonathan likes the sausage n'duja and the mozzarella in carroza. Jonathan Gold is the Pulitzer Prize-winning food…
Read the story9 minTacos Jerez
Gustavo Arellano is the food editor for the OC Weekly . This week he reviews Tacos Jerez, a Zacatecan restaurant in Huntington Beach. Gustavo likes the asado de boda and the nopalitos con puerco, which come as daily specials.
Read the story6 minBacon Everything
Jeff Miller is the LA editor of Thrillist.com , an email newsletter. For this interview, Jeff arrived with Bakon , a bacon flavored vodka and a t-shirt from Bacon Freak . He recommends the following bacon-oriented dishes in Los Angeles: Bacon-wrapped matzoh balls: The Gorbals , 501 S Spring St., Los Angeles, CA, (213) 488-3408 …
Read the story8 minOver the Mooncake
Eddie Lin writes the blog Deep End Dining . He went to the legendary Phoenix Bakery for mooncakes, a delicacy eaten during the Mid-Autumn Festival. The bakery has been in LA's Chinatown since 1938. Mooncakes usually contain red bean paste or lotus paste and a salted duck egg. When the cake is cut in half, it resembles a moon. These days,…
Read the story6 minGrape Stomping
Good Food host Evan Kleiman traveled to Doffo Winery in Temecula to go grape stomping. Doffo is a boutique vineyard run by an Argentine family. (Photo: Elina Shatkin )
Read the story7 min
