Matzo Balls; Eating Dirt; Mexican Food in the USA
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Guest Interview
Market Report ()
Michael Cimarusti the chef/owner at Providence (5955 Melrose Ave.). He just received his third James Beard Award nomination for Best Chef, Pacific region. He is buying Zuckerman Farms' jumbo aspargus at the Farmers Market. He shared three different cooking methods, which are outlined here.
Nate of Fat Uncle Farms sells a wide variety of almond products at several Southern California farmers markets. They currently have green almonds, which look like small peaches - they are covered in fuzz and have a gelatinous center. They are only available for 3-4 weeks a year, before they start to harden and become nuts. People like to pickle green almonds, or eat them raw, dipped in salt. Find a recipe for green almonds here.
Guest Interview
Matzo Balls ()
Ilan Hall is the chef/owner of The Gorbals (501 S. Spring St.). Matzo balls are traditionally made with matzo meal, eggs and schmaltz (chicken fat) (recipe here). For his restaurant, Ilan makes his with pork fat and wraps them in bacon. A recipe for vegan matzo balls is here.
Guest Interview
Kosher Food in France ()
Joan Nathan's book is Quiches, Kugels and Couscous: My Search for Kosher Food in France. A recipe for Vegan Matzo Balls is here.
Guest Interview
Eating Dirt ()
Dr. Sera Young is a faculty member in the Division of Nutritional Sciences at Cornell University and Reproductive Infectious Disease Fellow at UCSF. Her book is Craving Earth: Understanding Pica-- the Urge to Eat Clay, Starch, Ice and Chalk. Pregnant women usually engage in Pica, or those with nutritional deficiencies. Read more from the NIH. Dr. Young mentions the engaged group of people who eat ice (a type of Pica), and who like a certain type of ice made at Sonic Burger.
Guest Interview
The Spice Table ()
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly. This week, he reviews The Spice Table, the new Singaporean restaurant from Bryan Ng, a former chef at Mozza. He likes the black pepper crab, the curry laksa, the deep-fried cauliflower, the grilled beef tripe and the sambal potatoes.
The Spice Table
114 S. Central Ave.
Los Angeles
(213) 620-1840
All of Jonathan's restaurant suggestions are on the Good Food Restaurant Map. Get a weekly text message with the exact address and recommended dishes: Text "Good Food" to the number 69866.
Guest Interview
Cal-Mex Food ()
Gustavo Arellano is the Managing Editor of the OC Weekly where he reviews restaurants and writes the popular Ask a Mexican column. Today, he visits Mitla Cafe, the oldest restaurant in the Inland Empire. It serves Cal-Mex food, which is style of Mexican food seen in most of the U.S. It's highlighted by combination plates, refried beans with orange cheese and lots of sour cream. Mitla Cafe is a family-owned business that has been operating in San Bernardino since 1937. See pictures of the restaurant here.
Mitla Cafe
602 N Mount Vernon Ave
San Bernardino
(909) 888-0460
Gustavo is working on a book called Taco USA: How Mexican Food Conquered America, due out Cinco de Mayo of 2012. More about KCRW's stories about Mexican-American culture here.
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