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FROM THIS EPISODE

Jonathan Gold goes in search of handmade tortillas while extreme-food diner Eddie Lin travels around the world via the Chinese buffet. Dr. Daniel Vigil assesses the value of high-protein nutrition bars and Dr. Amy Lanou defends the vegan baby diet. Cocktail chef Albert Trummer pours flaming sangria and violist Kazi Pitelka makes her own limoncellos. Andy Fisher of the Community Food Security Coalition has an update on the US Farm Bill. Journalist Rami Khouri celebrates Lebanese food and culture at the kibbeh festival. Finally, Laura Avery has what's in season this week at the Santa Monica Farmers' Market.

One Good Dish

David Tanis

Producers:
Bob Carlson
Jennifer Ferro
Thea Chaloner
Candace Moyer
Connie Alvarez
Holly Tarson

Guest Interview The Gold Standard: Lenchita's 7 MIN

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Pulitzer Prize-winning critic and LA Weekly columnist Jonathan Gold seeks out  some of the best pressed-to-order tortillas in town. At Lenchita's, women slap out the tortillas the old fashioned way – by hand, then toss them onto the grill.  Lenchita's specializes in stews like chile verde, smoky strips of grilled pork stewed in a spicy chile broth, accompanied by rice and beans plus a stack of tasty tortillas. Lenchita's also makes hard-shelled tacos; gorditas, a sort of Mexican pita bread, stuffed with lettuce, meat and cheese; and sopes, fried masa mounded with lettuce, meat and cheese. Jonathan also recommends Lenchita's soups, especially the menudo and albondigas (meatball).

Lenchita's Tortillas Restaurant 

13612 Van Nuys Blvd (east of Laurel Canyon Blvd)
Pacoima, CA 91331
818-899-2623

If I Had You by Bucky Pizzarelli and Frank Vignola

Guest Interview Limoncello 5 MIN


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Violist Kazi Pitelka reasons that when life gives you lemons, why not make limoncello.

Limoncello

2 bottles 100-proof vodka (proof is crucial as it keeps liquid from freezing solid)
12-18 fresh organic lemons, depending on size
5 cups sugar
5 cups water

Special Equipment:
1 gallon jar, not metal topped (a snap-close, glass-top canning jar works best)
Microplane grater or sharp peeler (to minimize taking the bitter white pith)
2-cup freezer container


Peel the lemons. Put rind in the big jar with one bottle of vodka. Juice the lemons, strain and freeze the juice in a jar that does not have a metal cap. Put the jar in a cool, dark place for two months.

Make a simple syrup by bringing the water and sugar to a boil, then cool completely. Thaw lemon juice. Strain the peel from the vodka. Put the macerated vodka and second vodka bottle back into the jar. Combine the simple syrup and lemon juice to suit your taste. Kazi, who uses quart bottles, uses about three-quarters of the syrup and one cup of the juice. (If you use fifth bottles rather than quarts, you'll use less.) Although the limoncello is ready to drink now, Kazi recommends that you store the limoncello to a cool, dark place for another two months. Fill a bottle (no metal tops) and keep it in the freezer. Serve ice cold.

It's Your Thing by Cold Grits

Guest Interview Nutrition Bars 7 MIN

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Sports medicine physician Dr. Daniel Vigil goes behind the wrapper to assess the value of these meal replacements for dieters and high performance athletes.

Music Break: Bermuda Triangle by Gonzales

Guest Interview Lebanon's Kibbeh Festival 7 MIN

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Journalist Rami Khouri celebrates the kibbeh festival and Lebanese food and culture. Souk el Tayeb organized this event in Ehden to highlight the importance of food traditions and bring a divided country together through a good meal and a good time. Souk el Tayeb is Lebanon's first organic, twice-weekly farmers' market situated in Beirut. This festival was made possible through support provided by the U.S. Agency for International Development in Lebanon under the Expanding Economic Opportunities Project with SRI International and Social and Cultural Development Association (Inma). Khouri is the editor-at-large of the Beirut-based Daily Star and co-laureate of the 2006 Pax Christi International Peace Award. Khouri discussed the kibbeh festival in this recent Agence Global article.

You can find kibbeh here in Los Angeles. Jonathan Gold recommends Alcazar restaurant for delicious kibbeh nayeh, fried fish with tahini and shish tawook.

Alcazar
17239 Ventura Blvd
Encino, CA 91316
818-789-0991

Music Break: Raunchy by Ernie Freeman

Guest Interview Benefits of a Baby Vegan Diet 7 MIN

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A few weeks ago we talked to a food writer about a six-week old baby who died, allegedly because his parents kept him on a vegan diet. Nina Planck stressed the need for a frank discussion on vegan and vegetarian diets and their nutritional limitations. Dr. Amy Joy Lanou, senior nutrition scientist for the Physicians Committee for Responsible Medicine, served as an served as an expert witness in Atlanta case and joins us to defend the safety of the vegan diet for babies.

Music Break: Tarnation by Max Avery Lichtenstein

Guest Interview The Market Report 7 MIN

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With Fall just around the corner, Laura Avery talks with Mike Cirone of See Canyon about apples. Mike has Bellflowers, Northern Spy (a nice, fruity tart apple from the East Coast), Belle de Boskoop (russet-skinned, tart from Holland), Red Gold (old-fashioned, sweet) and the original Red Delicious or Hawkeye.

Laura also visits with Evan Kleiman, who shares a couple of apple recipes.


Applesauce

Applesauce couldn't be easier to make. Simply chop up your favorite apples, or maybe a mix of several varieties. If you  feel really lazy you don't even need to peel them. Just core and seed.  Place in a pot with an inch of water over medium high heat until the water starts boiling, then stir and cover the pot. Lower the heat and let the apples begin to soften. When they are soft, remove the lid and stir occasionally so that the apples begin to break down. The applesauce will begin to brown as the sugars in the apples begin to caramelize so be careful not to let it burn. If you prefer sweeter applesauce, add sugar to taste. For a spicier applesauce, add cinnamon or ginger either dried, fresh or ground. When the apples have reached a stage you like, take them off the heat. Eat warm or chilled.


Winter Squash - Apple Soup
Use any winter squash variety for this soup except spaghetti squash.  Think Butternut, Tahitian, Moroccan, Kabocha etc.  The same is true for apples.  Choose your favorite.  Delicious just as it is, you can change its 'personality' by adding ginger and cilantro or curry powder, or leeks instead of onions.  If you're making a holiday dish, add a dash of nutmeg or cinnamon

½ cup extra virgin olive oil (mild flavor) or butter
2 onions, peeled and diced
2 ½ lbs winter squash peeled, seeded and cut into chunks
½ lb apples, peeled, seeded and cored
Chicken or vegetable broth
Salt and pepper, to taste
Crème fraiche, yogurt or sour cream for garnish

Cook onion in the oil or butter (or a combination of both) until it softens and starts to collapse on itself. Add the squash and apples. Pour enough water, chicken or veggie broth to cover one-third of the pan's contents. Add salt and pepper to taste, cover the pot and bring it to a simmer.

Keep the pot covered until the mixture begins to soften, stirring occasionally.  Once the fruit begins to soften, it will have given up some of its water. Add liquid, if needed. Once everything is soft, mash the mixture with a potato masher or a sturdy whisk. (You can also put the fruit through the coarse disk of a food mill. For a more elegant texture, puree the ingredients in a blender or food processor.)  If the mixture is very thick, add enough additional liquid to bring it to the desired texture. Adjust the seasoning.  Garnish with a dollop of crème fraiche, yogurt or sour cream.

Music Break: Inspired by Antonio Carlos by Soulstance

Guest Interview Flaming Sangria 5 MIN

Mixologist Albert Trummer, of Fraiche in Culver City, literally sets sangria on fire. No longer the poor cousin to the party punch, sangria (chopped fruit swimming in red wine) originates from Spain and comes from the word sangre (blood.) The secret to Albert's creation is the surprising addition of herbs, which add a bright accent to an already delightful cocktail.

Music Break: Dream a Little Dream of Me by Bucky Pizzarelli and Frank Vignola

Guest Interview All You Can Eat Chinese Buffet 7 MIN

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Deep End Dining blogger Eddie Lin travels around the world via the Chinese buffet at World Buffet. Eddie cautions against binging, He suggests first perusing the buffet, then sampling small portions since you can always go back for more. Be sure to try the boiled baby octopus, braised pig ears and fried frog legs.

World Buffet
1003 S Glendora Ave
West Covina, CA 91790
626-338-5273

Music Break: Tampin by The Rhine Oaks

Guest Interview US Farm Bill Update 7 MIN

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Small farmers in this country have probably never had anything to do with the U.S. Farm Bill. A lot of food activists are trying to change that by modifying this giant piece of legislation. It's in the Senate right now and lobbying is heating up. Andy Fisher, Executive Director of the Community Food Security Coalition, is trying to get Congress to reexamine the massive Farm Bill. Andy give us an update on what's happening with this historic legislation.

A special dinner is taking place on Thursday, September 27, at Axe Restaurant in Venice. It's in support of the Community Food Security Coalition's lobbying efforts on behalf on the Farm Bill.  The cost is $50 per person which includes wine and beverages.  There's a silent auction that begins at 7:30pm and dinner seatings at 6pm and 8pm. Call 310-664-9787 for more information.

Raunchy by Ernie Freeman

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