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FROM THIS EPISODE

This is the summer of pie here on Good Food.  This week on the show, host Evan Kleiman talks to raw food chef Ani Phyo about making raw cream pies.  Celebrity chef Rick Bayless is here.  He shares stories of food from his childhood, including tales from his family's Oklahoma barbecue restaurant. Jonathan Gold wakes up with Thai breakfast from Siam Sunset.  Professor Marion Nestle explains how to feed your pet right.  Evan explores the world of raw dog food with Laura Kaiser.  Good Food producer Harriet Ells visits first grade teacher Jay Arbolario who introduced new foods to his students and their parents.  Hannah Lee and her friends are holding a cupcake camp down in Orange County.  Plus we'll take a look at the intersection between food and art with Donna Jo Thorndale.  She's an actress who bakes a cake on stage.  And Laura Avery talks to Mark Cannon of the Curious Palate about his tongue sandwich garnished with farmers market ingredients. 

One Good Dish

David Tanis

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

Guest Interview Feed Your Pet Right 10 MIN

Feed Your Pet Right

Marion Nestle is a professor in NYU's Department of Nutrition, Food Studies, and Public Health and Professor of Sociology at New York University.  Her latest book is Feed Your Pet Right.  


Music Break: Gilera Baby by Stereophonic Space Sound Unlimited

Feed Your Pet Right

Marion Nestle

Guest Interview Raw Pie 5 MIN

Ani and Evan

Ani Phyo & Evan Kleiman

Ani Phyo is a raw food chef and cookbook author.  She makes a raw pastry "cream" by blending cashews.  She also adds a little powdered psyllium or sea vegetable.  

Her recipe for Raw Apple Pie is here.

 

Guest Interview Cupcake Camp 3 MIN

Cupcake Camp

Hannah Lee and her friends are hosting a Cupcake Camp on August 1 in Orange County.  There will be a cupcake competition, a cupcake eating contest and much more.

 

Music Break:  The Girl From Ipanema by Billy Strange

Guest Interview Raw Dog Food 4 MIN

Laura Kaiser makes Wagalicious, a raw dog food made here in Southern California.  

Guest Interview A Conversation with Rick Bayless 8 MIN

Celebrity chef Rick Bayless owns several, highly-regarded Mexican restaurants in Chicago, including Frontera Grill and Topolobambo.  He's currently collaborating on Red O, here in Los Angeles.  

Essential Simmered Tomato-Habanero Sauce

Tomate Frito
Makes about 2 cups

1 1/2 lbs (3 medium-large or 9 to 12 plum) ripe tomatoes
1 1/2 Tablespoons rich-tasting lard or olive or vegetable oil
1 small (4-ounce) white onion, thinly sliced
1 fresh habanero chile, halved
Salt, about 1/2 teaspoon

1.   Roast the tomatoes.  The griddle method: Line a griddle or heavy skillet with aluminum foil and heat over medium. Lay the tomatoes on the foil and roast, turning several times, until blistered, blackened and softened, about 10 minutes. Don't worry if some of the skin sticks to the foil.

The broiler method: Lay the tomatoes on a baking sheet and place about 4 inches below a very hot broiler. Roast until blistered and blackened on one side, about 6 minutes; flip the tomatoes and roast the other side.  Cool, then peel, collecting any juices with the tomatoes. Coarsely puree tomatoes and juices in a food processor or blender.

2.   Make the sauce. In a medium-size (2 to 3-quart) saucepan, heat the lard or oil over medium. Add the onion and fry until deep golden, about 8 minutes. Add the tomatoes and chile halves and simmer 15 minutes or so, stirring often, until nicely reduced but not dry (it should be an easily spoonable consistency). Taste (it will be wonderfully picante and nicely perfumed), season with salt, remove the chile if you want, and it's ready to use.

Advance preparation:  Covered and refrigerated, the sauce will keep for several days; it also freezes well.

Other chiles you can use - jalapenos and serranos (3 to 5) and manzanos (1 to 2) can replace the habaneros.

Guest Interview All Cake, No File 6 MIN

Donna Jo

Donna Jo Thorndale performs her show All Cake, No File at The Actor's Gang every Friday and Saturday night.  She plays celebrity chef Jewell Rae Jeffers and she's accompanied by her Johnny Cash tribute band, With a Bible and  Gun.  Donna Jo also has taken her show into prisons as part of The Actor's Gang Prison Project.

Guest Interview Mr. Arbolario's First Grade Class 4 MIN

Mr. Arbolario's Class

Mr. Arbolario's Plate

Mr. Arbolario's Chart

Kool Aid Pickles

Jay Arbolario is a first grade teacher at the 15th Street Elementary School in San Pedro.  A few weeks ago, he hosted a family meeting for his students and their parents.  He presented them with a tray filled with samples of ricotta cheese, pesto, olives, almonds, diced tomatoes, hummus, edamame, nutella and cinnamon sugar.  They also had Kool Aid Pickles, which he made with his class. The group charted what they liked and didn't like.  

Guest Interview Thai Breakfast with Jonathan Gold 9 MIN

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly.  This week he reviews Siam Sunset, located inside a motel in Thai Town.  It's a Thai breakfast restaurant that opens at 6 am.  He likes the jok and the Chinese doughnuts dipped in sweetened condensed milk.  He also likes their Thai version of Hainan chicken rice and the rolled noodles over minced pork ragu.  

Siam Sunset
265 W. Sunset Blvd.
Hollywood
(323) 467-8935

All of Jonathan Gold's restaurants are on the Good Food Restaurant Map

 

Music Break: Ghost Riders In The Sky by The David Rose Orchestra

Guest Interview Market Report 8 MIN

Mark Cannon is the chef/owner of The Curious Palate on Venice Boulevard in Mar Vista.  They are serving a tongue sandwich with a Romesco sauce and pickled radishes from Coleman Farms. 

Romesco Sauce

1 medium onion
1 head of garlic, peeled
4 Red Peppers
½ cup blanched almonds
1 cup extra virgin olive oil
1 tsp ground dried Japanese peppers (other ground dried chilis can be substituted.)

Coarsely chop the onion and toss with peeled garlic and olive oil. Roast in the oven at 350 until well caramelized. Roast peppers over a fire or burner on the stove until well blackened on all sides. This can also be done under a broiler with peppers cut in half and placed skin side up. Peel the blistered skins. Place all the ingredients in a food processor and puree. 

Pickled Radishes

1 bunch radishes
1 Tablespoon course sea salt
½ cup apple cider vinegar
½ cup water 

Cut stems off radishes. Slice thinly into disks. Sprinkle with sea salt. Let rest for an hour. Radishes will sweat. Add water and vinegar to cover. Place in the refrigerator for 24 hours. Radishes will last for weeks in the brining liquid.

Lemon Boy
 
Cherokee Purple
Ed Munak sells heirloom tomatoes and melons at the Santa Monica Farmers Market.  Some of his most popular varieties include Celebrity (red), Black Brandywine (dark red), CalTrans (orange), Cherokee Purple (purple), and Lemon Boy (yellow).  He also has sweet 100 cherry tomatoes and yellow teardrop cherry tomatoes.  He will selling tomatoes until Thanksgiving.
 
 
When bees swarm, they are looking for a new home and they surround their queen.  They are harmless when they swarm.  If you see a swarm, call a beekeeper who will take the bees to a safe place:
 
Bill's Bees 818-312-1691
Energy Bee 310-670-5760
Ken Harris 562-693-5402
Honey Pacifica 562-938-9706, 562-305-0577
Kirk's Urban Bees 323 646-9651

 

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