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FROM THIS EPISODE

This is the summer of pie here at Good Food.  This week on the show, Russ Parsons of the LA Times explains how making a pie can be cathartic.  Small batch distillers are on the rise.  Meet David Haskell and Colin Spoelman who are making moonshine in Brooklyn.  Andrew Beahrs celebrates American Food through the eyes of Mark Twain.  Enjoy some comfort food with Jonathan Gold at Eva on Beverly.  Losing weight is always hard, but it could be easier if you were doing it for a cause.  Dr. Thomas Robinson explains.  Good Food Producer Harriet Ells visits the home of the first ever Buffalo Wing while on a road trip to Canada.  Plus, college student Mari Silva eats for free on movie sets.  And Neil Kwon of Biergarten tells us about using farmers market ingredients for his Korean fusion dishes.

Sausage

Victoria Wise

Producers:
Jennifer Ferro
Harriet Ells
Bob Carlson
Gillian Ferguson
Candace Moyer
Connie Alvarez
Laryl Garcia

Guest Interview Making Moonshine in Brooklyn 7 MIN

Kings County Whiskey

Kings County

Colin Spoelman and David Haskell run Kings County Distillery, one of the first few distilleries open in New York City.  They are making small batches of bourbon, whiskey and moonshine in their Brooklyn distillery.

 

Music Break: Bienvenido Duerme by Josh Rouse

Guest Interview Losing Weight by Helping Others 7 MIN

Dr. Thomas Robinson is professor of pediatrics and of medicine at the Stanford School of Medicine and director of the Center for Healthy Weight at Lucile Packard Children’s Hospital.  A study that was published in the May issue of the American Journal of Preventative Medicine found that raising environmental awareness and knowledge of the social issues surrounding food led to students making healthier individual food choices.  Dr. Robinson was senior author of the study, along with Eric Hekler, the study’s lead author.

 

Music Break: Blabber Mouth by Midas Touch

Guest Interview Making Pie 8 MIN

LA Times Pie

Photo: Gary Friedman / Los Angeles Times

Russ Parsons is the editor of the Los Angeles Times' food section.  According to Russ, pie making is a craft that needs to be practiced over and over.  Once you master the crust, the rest is personal preference.

Flaky Pie Crust
Single crust

1 1/2 cups (6.4 ounces) flour
3/4 tsp salt
2 tsps sugar
3 Tablespoons cold shortening
5 Tablespoons cold butter, cut into 1/2-inch cubes
11/2 tsps cider vinegar
3 to 4 Tablespoons ice water, more if needed
1 egg or egg white, for an egg wash, if desired

1. To make the dough using a food processor, pulse together the flour, salt and sugar until thoroughly combined. Add the shortening and pulse until incorporated (the dough will look like moist sand). Add the butter and pulse just until the butter is reduced to small, pea-sized pieces. Sprinkle the vinegar and water over the mixture, and pulse once or twice until incorporated. Remove the crumbly mixture to a large bowl and gently press the mixture together with a large spoon, rubber spatula or the palm of your hand just until it comes together to form a dough. Mold the dough into a disc roughly 6 inches in diameter. Cover the disc tightly with plastic wrap and refrigerate at least 2 hours, preferably overnight.

To make the dough by hand, whisk together the flour, salt and sugar in a large bowl. Add the shortening and incorporate using a pastry cutter or fork (the dough will look like moist sand). Cut in the butter just until it is reduced to small, pea-sized pieces. Sprinkle the vinegar and water over the mixture, and stir together just until incorporated. Gently press the crumbly mixture together with a large spoon, rubber spatula or the palm of your hand just until it comes together to form a dough. Mold the dough into a disc roughly 6 inches in diameter. Cover the disc tightly with plastic wrap and refrigerate at least 2 hours, preferably overnight.

2. On a lightly floured surface, roll out the dough into a round roughly 13 to 14 inches in diameter. Place in a 9- to 10-inch baking dish, trimming any excess and crimping the edges as desired. (One trick I use is to roll out the dough onto well-floured parchment or wax paper, invert and center the pie dish over the dough and then flip the dough into the dish.) Brush the outer edge of the shell with the egg wash, then freeze the formed shell for 20 to 30 minutes before filling and baking.

3. If prebaking (or blind-baking) the crust, line the shell with foil and fill with pie weights. Bake in a 400-degree oven for 20 minutes, then remove the weights and foil, prick the sides and bottom several times with a fork and continue baking until the bottom of the crust is dry and lightly colored, 5 to 10 minutes more.

More pie recipes from the LA Times test kitchen here.

Music Break: Barrio Bueno by The Cabildos

Guest Interview Buffalo Wing Odyssey 7 MIN

Good Food producer Harriet Ells hit the Anchor Bar while on a road trip to Canada, earlier this summer.  The Anchor Bar in Buffalo, NY is home to the original Buffalo wings.  Frank and Teressa Bellissimo opened the Anchor Bar back in 1935.  When serving their college-age son a snack back in 1964, Teressa made history.  She deep fried some leftover chicken wings and added her secret sauce.  She added celery sticks and blue cheese dressing to the plate.  Buffalo wings are now served in bars across the country.

Anchor Bar

License Plates

Buffalo Wings

Buffalo Wing Bones

Guest Interview Mark Twain's American Food 7 MIN

Twain's Feast

Andrew Beahrs book is Twain's Feast: Searching for America's Lost Foods in the Foosteps of Samuel Clemens.

 

Music Break: Beyond by Mr. Scruff

Twain's Feast

Andrew Beahrs

Guest Interview Market Report 8 MIN

Korean Shiso

Neil Kwon owns Biergarten in Koreatown (206 N. Western Ave., LA).  He infuses Korean flavors into traditional bar fare.  He uses Korean shiso from Coleman Farms in his sliders.

Elberta Peaches

Peach Burrata Salad

Amelia Saltsman is the author of The Santa Monica Farmers Market Cookbook.  She adopted an Elberta peach tree at the Masumoto Family Farm in Fresno.  With her bounty, she is making a peach and burrata salad with basil and toasted nuts.  You can also hear Amelia on the PieCast, where she talks about her Elberta Peach Galettes.

Elberta Peach and Burrata Salad

You can use any fresh cow’s milk cheese for this simple dish.

3 large Elberta peaches

1 pound burrata or fresh mozzarella

Several sprigs of Italian basil

A good salad salt, such as Maldon Sea Salt

Freshly ground black pepper

Roasted salted pistachios or almonds, optional

Peel peaches using a paring knife (if the fruit is ripe, the skin should pull away easily). Or, plunge peaches in boiling water for 30 seconds to release skins. Spoon burrata onto 6 salad plates. Cut peaches into nice slices and arrange on and around the cheese, being sure to include any juices. Tear basil and scatter over salads. Season with salt and pepper. Top with nuts, if desired. Makes 6 servings.

© 2010, Amelia Saltsman.


Jeff Rieger and his wife are Penryn Orchard Specialties.  They grew a number of Asian pear varieties, which are available at the Wednesday Santa Monica farmers market.

Guest Interview Free Food on Movie Sets 7 MIN

Mari Silva is a college student and KCRW volunteer.

Guest Interview Eva on Beverly Boulevard 7 MIN
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly.  This week, Jonathan reviews Eva on Beverly Boulevard.  Chef Mark Gold (no relation) serves up family style dinners with seasonal ingredients.  He occasionally has fried chicken dinners and has served Bob's doughnuts for dessert.  
 
Eva 
7458 Beverly Boulevard
Los Angeles, CA 90036-2701
(323) 634-0700

All of Jonathan's restaurant suggestions are on the Good Food Restaurant Map.

 

 

Music Break: Big Foot Country by Ernie Wilkins & His Orchestra

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