Photo: Holly Heyser
Photo: Holly Heyser
Valerie Gordon of Valerie Confections has but those mysterious finger limes to great use. Finger limes are an oblong citrus fruit with a pearled pulp. Some people call it "citrus caviar." Valerie is candying them and using them in a raspberry gallette. She's also using the pulp in a coconut finger lime cookie. These items, and more, are for sale at the Saturday Santa Monica Farmers Market (downtown) and the Sunday Hollywood Farmers Market. A recipe from Valerie is here.
Barbara Spencer of Windrose Farms has a variety of beautiful radicchio at her stand. They are more flower-shaped than in a tight head. She recommends soaking the head of radicchio in cold water for 20 minutes before spin-drying and using. Pictures of Barbara's stand at the Wednesday Santa Monica Farmers Market are here.
Music: The Spinach Song by Julia Lee
Gustavo Arellano is the food editor for the OC Weekly. He raves about Fonda La Meche, a Mexico City-style "inn" (or fonda) in Stanton. He likes the mole de olla, the caldo tlapeño, and the pechuga Tuza (a special).
Fonda La Meche
7483 Katella Ave.
All of Gustavo's restaurant suggestions are in green, on the Good Food Restaurant Map.
Music Break: Silver Threats by Buddy James & his Combo
Madhur Jaffrey is an accomplished actress and author of many cookbooks. Born in Delhi, she moved to London and the US to persue her acting career. She learned to cook when she moved to London at age 19. Her latest is At Home with Madhur Jaffrey. Her recipe for Salmon in a Bengali Mustard Sauce is on the Good Food Blog.
Music Break: Valencia by Josh Rouse
Lawrence Dai is a college student who is watching the film Julie & Julie every day for a year. He is chronicling the experience on his blog.
Music Break: Skinhead by London Studio Group
Christopher Klapp is the General Manager at Petrossian in West Hollywood. They sell farm-raised sturgeon from Northern California as well as some wild-caught varieties.
Massimo Bottura's purpose, 'Autentico,' and the struggle to eliminate tipping What makes a meal authentic? Rolando Beramendi thinks it’s about capturing the culture by using imported ingredients. The use of an old recipe can also connect immigrant cooks with their families’ food traditions. Chef Massimo Bottura has a plan to reclaim unwanted food—and along with it, people’s dignity. Also, Jonathan Gold enjoys the vibrancy of El Coraloense’s aguachile.
Fuchsia Dunlop's LA trip, 'Chinese Soul Food,' Tucson's foodways Our annual pie contest went off without a hitch! Now, meet the winners. Tired of all the sweet stuff? We’ll dig into LA’s Sichuan food scene with Fuchsia Dunlop and also with Jonathan Gold during his update on the LA Times Food Bowl. Hsiao-Ching Chou has some tips on cooking Chinese food for the first time. Also, find spring onions at the market this week.
An LA pie crawl, rhubarb, and composting What’s the best slice of pie in LA? Pie Contest judge Isa Fabro and reporter Abbie Fentress Swanson are on the hunt. Rhubarb is a favorite pie filling, but its sweetness isn’t always easy to coax out. Jonathan Gold reviews Native in Santa Monica. How can composting help Angelenos control their food waste? Gillian Ferguson takes a look at mezcal production. Also, there’s fresh Thai lemon basil at the market.
Melissa Clark, clay pot rice, and the LA Food Bowl New York Times columnist Melissa Clark explains the pressure cooker craze. Culinary scientist Ali Bouzari says cooking boils down to eight essential ingredients. Looking for crispy rice in the San Gabriel Valley? Jonathan Gold has just the place. Gustavo Arellano remembers Latino supermarket maven Doña Teresa Reynoso. Also, a preview of the LA Times Food Bowl.
Well-traveled recipes: Mom’s mole Since Luis Chavez immigrated to the U.S., he hasn’t been able to return to Mexico to visit his family. But he uses his mother’s mole recipe to feel close to his heritage and share the flavors of his home with new friends. Read More