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FROM THIS EPISODE

The owner of a barbecue joint in New Jersey might be the answer to figuring out how to deal with North Korea.  Rebecca Mead tells us about Bobby Egan and BBQ diplomacy.  Jonathan Gold gets us into Peruvian food.  Picnics mean pasty potato salad.  Chris Kimball of Cook’s Illustrated has a solution. Liran Mezan has some ideas for meat cuts and Mark Bittman sorts out the dilemma behind buying and eating fish.  Bourbon, corn, rye or straight – there is a big difference between these whiskies, says Scott GoldMary MacVean tells us what state budget cuts are doing to our budding chefs.  And Laura Avery eats green beans at the farmers market.

Ratio

Michael Ruhlman

Producers:
Bob Carlson
Jennifer Ferro
Candace Moyer
Connie Alvarez
Holly Tarson
Harriet Ells
Gillian Ferguson

Guest Interview Market Report 7 MIN, 51 SEC

Chef David Wolfe does pop-up restaurants -- a restaurant that appears for one meal then disappears. To get on his mailing list, email him at chefdavidwolfe@verizon.net.  He is the executive chef at the Rose Cafe.  He likes to make a fresh fruit salsa (he'll send recipe) with dead-ripe peaches and apricots plus sweet onions, mint and chiles.


Rough Cut Summer Fruit Salsa
 
The success of this recipe relies on the ripeness and flavor profile of the fruit. Have fun in the combinations--think color, flavor and texture.
 
Ingredients:
4 whole ripe stone fruits
1 Cup fresh berries or pitted halved cherries
1/4 of a medium sized sweet onion
1 red bell pepper
1/2" piece of fresh ginger
1 jalapeno (optional, and only half will be used)
1/4 cup julienned basil or mint
1 Tablespoon extra virgin olive oil
2 Tablespoon good quality white balsamic vinegar
1/2 tsp salt
1/2 tsp freshly cracked pepper
 
Up to 4 hours before serving:
1. Roast the jalapeno whole. While doing steps 2-5, gently turn on flame until charred and soft.
2. Halve each stone fruit. Pit, then slice lengthwise into 1/4" thick segments. Place into medium sized mixing bowl.
3. Add berries or cherries.
4. Thinly slice the onion lengthwise and add to bowl.
5. Seed and thinly julienne the red pepper in 2" long strips. Add to bowl.
6. Remove jalapeno from stove and let cool. Peel charred skin. Seed and finely dice the pepper and add to bowl.
7. Julienne basil or mint and add to bowl.
8. No more than 2 hours before serving, drizzle with olive oil and vinegar.
9. Add salt and pepper.
10. Gently mix all ingredients just until colors are evenly distributed. Can be served immediately or refrigerated for a couple of hours. Serve with fresh grilled fish.

Flageolet Beans

Farmer Phil McGrath brings in fresh flagolet beans. These are shelling beans that look very much like green beans. McGrath also sells haricot vert and haricot jeune delicate French green beans. Also, look for black edamame beans. These are fresh and very rare.

Edamame

 

Music Break: 90% Of Me Is You by Amral's Trinidad Cavaliers Steel Orchestra

Guest Interview BBQ Diplomacy 7 MIN, 10 SEC

Cubby's BBQRebecca Mead writes for various publications, including the New Yorker.  Last year she reported on Bobby Egan, owner of Cubby's BBQ in Hackensack, NJ and unofficial liaison to North Korean delegates to the U.N. 

Bobby still owns and operates Cubby's.  He's also currently working on a book.


Cubby's BBQ Restaurant

249 South River Street


Hackensack, NJ 07601

201-488-9389

 

Music Break: 20 Million Miles To Saskatoon by Alien Chatter

Guest Interview Jonathan Gold Finds Peru in L.A. 6 MIN, 56 SEC

Jonathan Gold writes the Counter Intelligence column for the L.A. Weekly, for which he won the Pulitzer Prize.  Jonathan recommends Mo-Chica, a Peruvian restaurant in the Mercado La Paloma, the Mexican-style marketplace south of downtown L.A. 

Mo-Chica
3655 S Grand Ave
Los Angeles, CA 90007
(213) 747-2141

 

Music Break: When Worlds Collide by Alien Chatter

Guest Interview American Whiskey 7 MIN, 3 SEC

Scott Gold

Scott Gold is the author of The Shameless Carnivore.  He occasionally tends bar at Char No. 4 in Brooklyn, NY, a restaurant serving over 150 American whiskeys.  Find Scott's list of affordable spirits here.

Whiskey is distilled from grain and is aged in barrels.  Bourbon is made with a combination of grains.  By law, bourbon must consist of no less than 51% corn and nor more than 79%.  It also contains rye, wheat, malted barley.

Some American whiskeys that Scott recommends include:

Makers Mark - 6 year old wheated bourbon
Basil Hayden's - 80 proof bourbon
Buffalo Trace George T. Stag - 143 proof bourbon

Char No. 4
196 Smith St
Brooklyn, NY 11201
(718) 643-2106

 

Music Break: You Don't Love Me by Gemini Brass

Guest Interview C-CAP in Trouble 7 MIN, 24 SEC

C Cap Students

Mary MacVean is a reporter in Los Angeles.  She recently covered the state of C-CAP for the L.A. Times

C-CAP is the Careers through Culinary Arts Program, which serves public school students in cities around the country.  Students receive culinary training for the restaurant and hospitality industries and are eligible for scholarships.

Pressure Cooker, is a documentary film that focuses on three students in a C-CAP program in Philadelphia.  Their charismatic and "irreverent" teacher is Wilma Stephenson.

 

Music Break: What'd I Say? by Jimmy Smith

Guest Interview Picnic Fix 7 MIN, 36 SEC

Chris Kimball is the editor of Cook's Illustrated and America's Test Kitchen on PBS.

Chocolate Chip Cookies

Chocolate Chip Cookies at America's Test Kitchen

America's Test Kitchen's Perfect Chocolate Chip Cookies
Makes 16 cookies

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.

1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
1/2 tsp baking soda
14 Tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar (3 1/2 ounces)
3/4 cups packed dark brown sugar (5 1/4 ounces) (see note)
1 tsp table salt
2 tsps vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks (see note)
3/4 cup chopped pecan or walnuts, toasted (optional)

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)

5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Guest Interview Where's the Beef? 5 MIN, 44 SEC

Liran Mezan is the corporate chef at B.L.T steak.  Liran recommends butcher cuts like flank or hangar steak as a flavorful alternative to individual cuts. 

Dry aged beef is an expensive but really flavorful type of beef.  It's dehydrated by resting up to 28 days in a temperature controlled room.  Liran explains that it's controlled rot.  The flavor is concentrated in a dry aged steak.

Find B.L.T steak around the country, including Los Angeles:

B.L.T. Steak
8720 Sunset Boulevard
West Hollywood CA, 90069
310-360-1950

 

Music Break: Whom The Bells Toll by Kreidler

Guest Interview Fish for Dinner 8 MIN, 45 SEC

Mark Bittman

Mark Bittman writes the Minimalist column for The New York Times.  His most recent books are Food Matters and How to Cook Everything.
The most widely used sustainable seafood guide comes from the Seafood Watch Program at the Monterey Bay Aquarium.  Download their pocket guide here.

 

Salmon Roasted in Butter
Serves 4 to 6

Be sure to preheat the butter or oil, along with a little bit of the herb, in a roasting pan in a hot oven. This preheating causes the fish to sizzle the instant it's set into the pan, so that it browns before it overcooks. If you start the fillet in a cold pan, it will simply turn a dull pink and will not brown until it is as dry as chalk.
Ingredients

 4 tablespoons (1/2 stick) butter
 4 tablespoons minced chervil, parsley or dill
 1 salmon fillet, 1 1/2 to 2 pounds
 Salt and freshly ground black pepper to taste
 Lemon wedges

1. Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.

2. Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.

3. Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

 

Music Break: White Sands by Frenchy

Fish

Mark Bittman

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