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FROM THIS EPISODE

Jonathan Gold rounds up the best slice pizza in LA, while wine specialist Stacie Hunt sniffs aromatics. Kevin Smith of Dal Rae, Vicki Fan of Beacon, Govind Armstrong of Table 8, and Gerry Furth of Warung Café discuss their three-course menus during dineLA Restaurant Week. Plus, Laura Avery serves up a fresh Market Report.

One Good Dish

David Tanis

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

Guest Interview Aromatic Wines 7 MIN

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Stacie Hunt of Du Vin Wine sniffs aromatics, a class of five wine grapes with distinctive smells ranging from rosé to grass and spice. She discusses the resulting wines and which foods to accompany them.

Du Vin Wine & Spirits
540 N San Vicente Blvd (near Melrose)
West Hollywood, CA 90048
310-855-1161

Guest Interview DineLA Restaurant Week 7 MIN

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Vicki Fan, general manager of Beacon, executive chef Govind Armstrong of Table 8, Gerry Furth, publicist for Warung Café, and Kevin Smith, owner of Dal Rae, discuss their three-course menus during dineLA Restaurant Week. This two-week event allows diners to sample specially priced meals throughout Los Angeles County. It runs through January 27 - February 1 and February 3 - February 8.

Beacon
3280 Helms Avenue
Los Angeles, CA 90034
310-838-7500

Table 8
7661 Melrose Ave
Los Angeles, CA 90046
323-782-8258

Warung Cafe
118 W 4th St
Los Angeles, CA 90013
213-626-0662

Dal Rae
9023 E Washington Blvd
Pico Rivera, CA 90660
562-949-2444

Guest Interview The Market Report 7 MIN

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John Edmondson, chef at Little Flower Candy Company, takes the sweet red spinach sold at McGrath Family Farms and makes a sandwich with it. He wilts it with caramelized shallots, goat cheese, honey and walnuts on top of toasted wheat bread.

Prosciutto and Red Spinach Sandwich

  • 1 Tablespoon unsalted butter
  • 1 shallot, peeled and sliced thinly
  • 4-5 thin slices of prosciutto, preferrably Prosciutto de Parma
  • 2 slices of whole wheat or multi-grain bread
  • 1 bunch of red spinach, rinsed thoroughly and dried (McGrath Farms at the Farmer's Market)
  • 3  1/4" slices of Cana de Oveja (Spanish sheep's milk cheese)*
  • 5 walnuts, toasted and roughly chopped
  • 1 Tablespoon rosemary honey


1. Melt butter over medium-low heat. Add shallots and slowly caramelize, stirring often. Shallots will turn a golden brown when finished. Approx. 15 minutes.

2. Remove shallots from butter and set to the side. Turn up heat to medium and add spinach and a pinch of salt to remaining butter. Quickly wilt the spinach and remove from heat. 1-2 minutes.

3. Lightly toast the bread.

4. Place the shallot and spinach mixture on one slice of bread. Then layer the prosciutto over the spinach. On top of the prosciutto lay the cheese followed by the chopped walnuts. Drizzle the honey and some freshly ground black pepper on top of the nuts. Top with the remaining slice of bread.

*Goat cheese such as Bucheron will work just as well.

Laura Avery also stopped to chat with Amelia Saltsman, author of The Santa Monica Farmers' Market Cookbook. Amelia, who loves to eat crunchy winter salads at this time of year using radicchio, Napa cabbage, arugula and apples, offers this recipe.

Hearty Winter Slaw
Makes 6 to 8 servings

1/2 head napa cabbage
1 small head radicchio
1 fennel bulb
1 large handful arugula
2 apples, such as Pink Lady or 4 mandarins, such as Satsuma
1/4 lb sheep or goat's milk tomme, such as Riconada Dairy or Redwood Hill, cut into 1/2" chunks
1/2 cup walnuts, toasted
2 to 3 Tablespoons walnut oil
1 Meyer lemon
Coarse sea salt, such as Maldon, and freshly ground black pepper

Have a large bowl of ice water ready. Cut cabbage leaves crosswise into 1/2-inch-wide ribbons and place in bowl. Cut radicchio in same manner or, if you prefer, tear into bite-size pieces and add to bowl. Remove any tough or bruised outer leaves from fennel, cut bulb in half lengthwise, cut each half crosswise into very thin slices (I like to use a Benriner mandolin), and add to bowl.

If arugula leaves are large, cut into ribbons. Place arugula in a salad bowl. Cut apples into 1/2-inch chunks or peel and segment mandarins and add to arugula. Drain and dry the cabbage-radicchio-fennel mix and add to salad bowl along with the cheese and walnuts. Drizzle oil over salad and squeeze juice of 1/2 Meyer lemon over. Use your fingers to crush about 1/2 teaspoon of salt over salad, and season with a couple grinds of pepper. Toss salad, taste, and add salt, pepper, or lemon as desired.

Recipe courtesy of Amelia Saltsman's The Santa Monica Farmers' Market Cookbook.

Guest Interview Good Food Sweepstakes 1 MIN, 55 SEC

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Subscribe to KCRW during Good Food and you could win a beautiful 10.5" Mauviel Professional Copper Skillet. The Mauviel Professional line has precision heat sensitivity with the strength of 2.5 mm copper walls, thick cast-iron handles riveted through a cast-iron plate, and enhanced sturdiness. Made in France, it's the pan that chefs long for.

Call 800-600-KCRW or donate at KCRW.com this week or next and we'll automatically enroll you into the Mauviel Professional Copper Skillet sweepstakes. Just remember to make a note or mention on your subscription that you're supporting Good Food.

Guest Interview Slice Pizza 7 MIN

LA Weekly food columnist and Pulitzer Prize winning critic Jonathan Gold, recalls the good old days in New York and its super slice pizza. He says that now we can enjoy this East Coast varietal in Southern California and explains what distinguishes slice pizza from regular pizza.

Jonathan recommends:

Joe's Pizza (of Bleecker St, New York)
111 Broadway at Ocean Ave
Santa Monica, CA 90401
310-395-9222

Vito's Pizza
846 N La Cienega Blvd
Los Angeles, CA 90069
310-652-6859

Brownstone Pizzeria
2108 Colorado Blvd
Eagle Rock, CA 90041
323-257-4992

Casa Bianca
1650 Colorado Blvd
Eagle Rock, CA 90041
323-256-9617

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