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FROM THIS EPISODE

Laura Avery learns how to make a Brussels sprout and shaved fennel coleslaw plus what to do with squash blossoms.   Molly Notarianni from the Michigan farmers market tells us what's fresh in the midwest.  Cat food is contributing to the end of the wild fish population says author Paul Greenberg. You can cook without a cookbook by memorizing some simple ratios says Michael Ruhlman. And cheese lady Laura Werlin tells how grilled cheese came to be.  Eat liver, red meat and butter says primitive diet fan Sally Fallon Morell.  And hear how Jenna Woginrich is living a handmade life while holding a day job. Amelia Saltsman contributes a delicious grilled cheese sandwich gourmet style.  And soul food goes vegan with chef Bryant Terry.  Chef Gale Gand has great ideas for leftover matzoh.

Cooking Up a Storm

Marcelle Bienvenu and Judy Walker

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

Guest Interview American Icon: The Grilled Cheese Sandwich 7 MIN, 5 SEC

Grilled CheeseLaura Werlin is the author of Great Grilled Cheese: 50 Innovative Recipes for Stove Top, Grill, and Sandwich Maker and is an authority on American cheese.

The Best Grilled Cheese Sandwich

8 1/4-inch slices sourdough
2 Tablespoons butter, softened
6 oz cheddar cheese, coarsely grated

To assemble: Butter one side of each of the bread slices. Place 4 slices of bread, buttered side down, on your work surface. Distribute the cheese over the bread slices. Place remaining bread, buttered side up, on top of the cheese.

For stovetop method: Heat a large nonstick pan over a medium-high heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 2 minutes. Remove the cover and turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cook for 1 minute or until underside is golden brown. Turn the sandwiches once more, press with the spatula again, cook for 30 seconds, and remove from the pan. Cut in half and serve immediately.

For sandwich maker method: Preheat the sandwich maker. Assemble as directed above. Cook according to the manufacturer's instructions.

For outdoor grill method: Brush the grill rack with oil and preheat to medium-high. Follow directions for stovetop method.

Chocolate-Hazelnut and Goat Cheese Melt

You'll love how quickly this elegant and rich dessert sandwich can be made.  My faithful recipe tester Annette says it's kind of like a chocolate-hazelnut cheesecake, only much simpler to make.  Usually, it's important to press grilled cheese sandwiches with a spatula to flatten them, but with this one, it's important not to press it, or the filling can squirt out.

8 Tablespoons (about 1/2 cup) Nutella (or other hazelnut-chocolate spread)
4 oz fresh goat cheese, at room temperature
8 slices country white bread (1/4 inch thick)
2 Tablespoons butter, at room temperature

In a small bowl, stir the Nutella and cheese together.

To assemble:  Butter one side of each slice of bread.  Place 4 slices on your work surface, buttered side down.  Spread the cheese mixture evenly over the 4 slices so that it is about 1/4 inch thick (if it's any thicker, the sandwich will be too gooey).  Place the remaining 4 bread slices on top, buttered side up.  Cut off the crusts (this helps pinch the bread together to create a tight seal).

Heat a large nonstick skillet over medium heat for 2 minutes.  Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 minutes or until the undersides are golden brown and the cheese has begun to soften.  Uncover, and turn the sandwiches with a spatula.  Cook for 1 minute of until the undersides are golden brown  Turn the sandwiches again, and cook for 30 seconds, or until the cheese is soft and creamy.  Serve immediately.


Music Break: Mumbo Jumbo by Lee Morgan

Great Grilled Cheese

Laura Werlin

Guest Interview What To Do With Leftover Matzoh 5 MIN, 11 SEC

Brunch!Gale Gand is the author of Brunch!: 100 Fantastic Recipes for the Weekend's Best Meal.  She is an award winning pastry chef living in Chicago.

Matzoh is a flatbread, traditionally eaten during Passover. 

Fried Matzoh
Serves 4

4 sheets matzoh, preferably unsalted
4 large eggs
1/4 tsp salt
5 grinds freshly ground black pepper
1 tsp unsalted butter
Maple syrup, for serving

Break the matzoh sheets into pieces about the size of Saltine crackers or smaller (irregular shapes are fine), and place them in a large bowl.  Pour enough water over the pieces to cover them.  Let soak for 10 minutes while you prepare the rest of the ingredients.

In a small bowl, beat together the eggs, 2 teaspoons water, the salt, and the pepper with a fork.

Place your hand, fingers stretched out wide, over the broken matzoh pieces and hold them in the bowl while you tip the bowl to let the excess water drain out; press on the matzoh to squeeze out some of the water.  Add the egg mixture to the matzoh and use a fork to stir it in.

Heat the butter in a frying pan until it foams.  Add the matzoh mixture and cook it on one side until golden brown, about 5 minutes.  Then break up the mixture into 1-inch pieces, stir the pieces to cook them on the other side, and cook until they are are done all the way through, 5 to 10 more minutes.  Spoon onto plates and serve hot, with maple syrup.

Evan's Ultimate Savory Kugel

1 12 oz box Egg Matzos or leftover Passover Matzos
Milk, water, or broth for soaking
½ stick of butter, or  ¼ cup Olive Oil
1 onion, peeled and diced
Portabella mushroom, diced
Washed spinach
4 eggs, beaten
1 cup grated parmesan cheese
Salt and Pepper to taste

Soak matzos in milk until soft.  Drain in colander then put in mixing bowl.

Meanwhile, saute onion in butter until very soft and slightly caramelized.  Add the mushrooms and saute until done.  Add the spinach and cook until wilted.  Season the veggies with salt and pepper to taste.  Add to the softened matzos and adjust seasoning if necessary.

Put in oiled baking dish that will just accommodate the mixture.  Bake covered at 375 degres until dish puffs (about 30 minutes).  Remove foil and let top get golden brown.  Serve as side dish or vegetarian entrée.

David Lebovitz's Chocolate-Covered Caramelized Matzoh Crunch
Makes approximately 30 pieces of candy

This recipe is adapted from Marcy Goldman of Betterbaking.com, whose latest book is A Passion For Baking. It's super-simple and requires no fancy thermometer, equipment, or ingredients. If you can't get matzoh, use plain crackers such as saltines instead and omit the additional salt in the recipe. For passover or vegans, Marcy advises that it works well with margarine. And for our gluten-free friends, this would be superb made with any gluten-free cracker. I'd love to hear about any variations you might try with it.

4 to 6 sheets unsalted matzohs
1 cup (230g) unsalted butter, cut into chunks
1 cup (215g) firmly-packed light brown sugar
Big pinch of sea salt
1/2 tsp vanilla extract
1 cup (160g) semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1 cup (80g) toasted sliced almonds (optional)

1. Line a rimmed baking sheet (approximately 11 x 17", 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.  Preheat the oven to 375F (190C).

2. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

3. In a 3-4 quart (3-4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.

4. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it's not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.

5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.

6. If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.

Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.

Brunch!

Gale Gand

Guest Interview The Primitive Diet 7 MIN, 10 SEC

Sally Fallon is the president of the Weston A. Price Foundation and the author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.  She believes that animal fats and cholesterol are essential parts on the human diet.  For grains, she recommends soaking them before eating to aid digestion and eating fermented breads like sourdough.

The so-called Primitive Diet does not include refined, canned, pasteurized, or homogenized foods.  Instead, this diet contains raw milk and organ meats like liver.  They strive to eat foods high in Vitamin A, D and K.  Gelatin-rich bone broths are a staple of the Primitive Diet.

Liver with gravy

Marinate liver in lemon juice or vinegar for several hours and pat dry.
Cook quickly in hot lard and set aside in a warm oven.
Make a gravy by stirring some unbleached white flour in the remaining fat and adding beef stock.
Whisk until smooth and boil down a bit.

Soaked Yeasted Bread
Makes three 9-inch by 5-inch loaves or one 9-inch by 5-inch loaf, two 8-inch pizza crusts and 8 rolls or hamburger buns

3 cups sponge
1 cup water or 3-4 eggs plus enough water to make 1 cup
2 tsps baker’s yeast
1/2 cup honey
1/4 cup warm water
1/2 cup softened butter
1 1/3 Tablespoons sea salt
6 cups plus 4-6 Tablespoons whole wheat flour, preferably freshly ground

Mix 2 teaspoons yeast into 1/4 cup warm water and let soften for 15 minutes. Remove 1/4 cup sponge to keep for future starter. (Feed the starter with 1/2 cup flour and 1/2 cup water and put in covered container in the cupboard. The starter will keep for one week, until the next bread making, without anything being added, but it should be stirred occasionally.)

Place 6 cups flour in a big bowl. Add 1 1/3 tablespoon sea salt and stir in. To the bowl containing the sponge, add the honey, egg-water mixture and yeast-water. Beat and stir into the flour. Add a small amount of additional water or several tablespoons additional flour until the dough feels right--it should be somewhat flabby. Knead in the bowl for 10 minutes, using water on your hands to keep from sticking. Toward the end of the kneading, smear 1/2 cup soft butter in your kneading bowl and work this in. Cover with a damp cloth and let rise for 3 hours. Deflate, round and let rise another 3 hours.

Grease your pans--loaf pans, pizza rounds and a pie pan for the rolls--and divide, round, relax and shape the dough. You may use unbleached white flour to help with the forming. (If you are making hamburger buns, make balls of the dough, flatten and place on a greased cookie sheet.) Proof in warm place 45 minutes to 1 hour, covered with a damp cloth. Don’t overproof. Preheat oven halfway through the proofing. Bake at 415 degrees for 15 minutes, then at 315 degrees for 15-20 more minutes.

Music Break: Negril by Boris Gardiner

Guest Interview The Handmade Life 8 MIN, 44 SEC

Jenna SheepJenna Woginrich is the author of Made from Scratch: Discovering the Pleasures of a Handmade Life and she writes the blog Cold Antler Farm.  She is currently homesteading in Vermont where she keeps bees, gardens and raises sheep and chickens.

 

 

 

Bee Hive Box

Box of Bees

Made from Scratch

Jenna Woginrich

Guest Interview The Market Report 5 MIN, 8 SEC

Remi LauvandChef Remi Lauvand, who is visiting from New York, found baby brussels sprouts at Jaime Farm.  He makes a cole slaw-like salad by shaving it thinly with a mandolin.  He adds shaved fennel, greens, and croutons, then tosses it in a vinaigrette.  The baby brussels sprouts are sweet and don't have the bitterness of the larger variety.

Cafe Pierre in Manhattan Beach will host Remi on April 22 and 23.  He'll prepare a prix fixe menu, including the shaved brussels sprouts salad, and slow braised kurobuta port short ribs.




Brussels Sprouts


Zucchini blossoms are fresh at the market right now.  Daisy Tomai at Green Farms sells the blossoms with the zucchini attached, as it extends their shelf life.  They are often served stuffed and fried.  Daisy likes to stuff hers with fontina cheese and oven roasted tomatoes.  Dip them in a thin, beer batter and fry them quickly.

 

Zucchini Squash Blossoms

Every week, Laura Avery writes a post for the Good Food Blog.  Find out what's fresh and in season in the LA area markets.
Guest Interview Ann Arbor Farmers Market 4 MIN, 29 SEC

Ann Arbor Farmers Market

Molly Notarianni is the market manager at the 90-year old Ann Arbor Farmers Market.  The open-air market is year-round and they sell produce, flowers and artisan goods.

Ann Arbor Farmers Market Sign


Music Break: The Island Zameen by  Alien Chatter

Guest Interview Amelia Saltsman's Grilled Cheese Sandwich 2 MIN

Santa Monica Farmers Market CookbookChanterelle and Camembert Sandwich
2 servings

5 oz large chanterelle mushrooms
1 Tablespoon extra-virgin olive oil
4 Tablespoons unsalted butter
1 small red onion, thinly sliced
Kosher or sea salt and freshly ground black pepper
1/2 lemon
4 slices country bread
2 oz Camembert or Camembert-style cheese such as Redwood Hill Camellia, cut into 6 slices
Handful of tender mustard greens such as Osaka or onion sprouts

Brush the mushrooms clean and slice lengthwise into as many 1/4-inch-thick slices as you can. Finely chop any small pieces. In a large skillet, heat the oil with 1 tablespoon of the butter over medium heat. Add the onion and a little salt and pepper and sauté until translucent and soft, 5 to 7 minutes. Add the mushrooms and sauté, stirring occasionally and seasoning with salt, pepper, and a squeeze of lemon juice, until tender and crisped at the edges, about 10 minutes. Remove from the heat.

Preheat a griddle or grill pan over medium heat. Meanwhile, in a small pan, melt the remaining 3 tablespoons butter. Brush 1 side of each bread slice with the butter and lay buttered side down on a work surface. Divide the mushroom mixture evenly between 2 of the bread slices, and top the mushrooms with the cheese slices. Place these and the remaining 2 bread slices buttered side down on the griddle and toast until the undersides are golden and the cheese has softened slightly. Remove from the griddle, arrange the mustard leaves on the cheese, and top with the remaining toast, buttered side up. (If using a panini press, assemble the sandwiches completely, including the greens, before putting in the press.) Cut in half to serve.

From The Santa Monica Farmer's Market Cookbook: Seasonal Foods, Simple Recipes and Stories from the Market and Farm by Amelia Saltsman (Blenheim Press, 2007)


Music Break: Night Of The Tikis by The Tiki Tones

Guest Interview Fish As Animal Feed 7 MIN, 45 SEC

Paul Greenberg is a regular contributor to The New York Times on seafood issues and the author of a forthcoming book on the future of fish.  His recent New York Times Op-Ed piece describes where wild fish are ending up: in feed for livestock, pets and farmed fish.

Find Paul in this month's GQ, where he wrote about trying to grow a tomato at Ground Zero.


Music Break: Moon River by Grant Green

Guest Interview Ratio 7 MIN, 26 SEC

RatioMichael Ruhlman is the author of numerous books about food.  His latest is Ratio: The Simple Codes Behind the Craft of Everyday Cooking, which examines the relationships between basic ingredients that form the backbone of cooking.  Some common ratios include:

Bread Dough
5 parts flour : 3 parts water (plus yeast & salt)

Pie Dough
3 parts flour : 2 parts fat : 1 part water

1-2-3 Cookie Dough
1 part sugar : 2 parts fat : 3 parts flour

Vinaigrette
3 parts oil : 1 part vinegar

Hollandaise
5 parts butter : 2 part yolk : 1 part water


Music Break: Movin' by Eddie & the Showmen

Ratio

Michael Ruhlman

Guest Interview Vegan Soul Food 5 MIN, 32 SEC

Vegan Soul KitchenBryant Terry is the author of Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine.  Bryant is a fellow of the Food and Society Policy Fellows Program.

Citrus Collards with Raisins Redux
4 servings

Coarse sea salt
2 large bunches collard greens, ribs removed, cut into a chiffonade, rinsed and drained
1 Tablespoon extra-virgin olive oil
2 cloves garlic, minced 2/3 cup raisins
1/3 cup freshly squeezed orange juice

In a large pot over high heat, bring quarts of water to a boil and add 1 tabf spoon salt. Add the collards and coo uncovered, for 8 to 10 minutes, until sol ened. Meanwhile, prepare a large bowl! ice water to cool the collards.

Remove the collards from the heat, dr~ and plunge them into the bowl of co water to stop cooking and set the color, the greens. Drain by gently pressing 1,1 greens against a colander.

In a medium-size saute pan, combine I! olive oil and the garlic and raise the heat medium. Saute for 1 minute. Add the IX lards, raisins, and 1/2 teaspoon salt. Sau for 3 minutes, stirring frequently.

Add orange juice and cook for an ad: tional 15 seconds. Do not overcook (0: lards should be bright green). Season y,j additional salt to taste if needed and ser immediately. (Tilis also makes a tasty ~lli for quesadillas.)

Open-Faced BBQ Tempeh Sandwich with Carrot-Cayenne Coleslaw
5 servings

3 Tablespoons apple cider vinegar
3 Tablespoons freshly squeezed lime juice
3/4 cup tamari
1/4 cup canned tomato sauce
1 large chipotle chile in adobo sauce 3 Tablespoons extra-virgin olive oil
1/4 cup agave nectar
1 Tablespoon ground cumin 1/8 teaspoon cayenne
2 Tablespoons water
1 lb tempeh (2 8-ounce packages), cut into 1/2 inch fingers
5 4 x 4-inch pieces of focaccia
4 1/2 cups Carrot-Cayenne Coleslaw

In a blender, combine the apple cider vinegar, lime juice, tamari, tomato sauce, chile, olive oil, agave nectar, cumin, cayenne, and water to create a marinade. Puree until well combined. Set aside.

Preheat grill.

In a large baking dish, place the tempeh fingers in one snug layer. Pour the marinade on them and tightly cover the dish with foil. Transfer to the grill, close, and bake for 50 minutes, turning the tempeh once halfway through.

Remove the baking dish from the grill. With a slotted spoon, transfer the tempeh fingers back to the grill and cook until sizzling and slightly charred, about 1 minute per side.

While the tempeh is grilling, put the focaccia on the grill and cook until warm and slightly charred, about 2 minutes per side.  (If you aren't grilling it you can pack the tempeh in a baking dish, cover with the barbecue sauce, and bake at 350°F for 1 hour.)

Construct the sandwiches by adding 3 to 4 tempeh fingers to each square of focaccia and topping with coleslaw.

Music Break: O New England by The Decemberists

Vegan Soul Kitchen

Bryant Terry

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