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FROM THIS EPISODE

Information and recipes from Good Food, this Saturday at 11am on KCRW, 89.9fm

October 19, 2002

Los Angeles Magazine food issue is on stands now.

Meats:

Jim's Fallbrook Market: 5947 Fallbrook Ave, Woodland Hills 818-347-5525. You can order a whole wild boar, rattlesnake and other special selections.

Marconda's Meats. Farmers Market, 6333 W 3rd St, Los Angeles. 323-938-5131. Specializes in hormone-free meats.

Desserts:

Massimo's Delectables and Massimo's Caffe: offers panitone farcito topped with a chocolate Yule scene. 1029 Abbot Kinney Blvd, Venice 310-581-2485 and 13222 W Washington Blvd, Venice 310-823-8381.

Sugarplum Bakery: offers tiny cookies and Buche de Noel decorated with marzipan figures and meringue mushrooms. 7122 Beverly Blvd, 323-934-7900

Europane: Delicious pies. 950 E Colorado Blvd, Pasadena 626-577-1828.

Clementine: Pies and baked goods galore. 1751 Ensey Ave, Century City. 310-552-1080

Apple Mountain Pie Company: Kosher pies. 12519 Burbank Blvd, North Hollywood 818-990-5334 (and also at the Sunday Santa Monica Farmers Market on Main Street.)

Spices:

All Spice, 507 N Fairfax Ave. 323-782-1893 Rare argan Moroccan nut oil, Saigon cinnamon and a real chef pick.

Fish:

Santa Monica Seafood, 1205 Colorado Ave, Santa Monica 310-393-5244

International Marine Products, 500 E 7th Street, downtown 213-680-0497. Another chef pick for high quality seafood.

Fish King, 722 N Glendale Ave, Glendale 818-244-2161. Specializing in opah, onaga, ono and other fish from the Pacific.

Wine:

Du Vin, 540 N San Vicente Blvd, West Hollywood, 310-855-1161. Sixty-five French wines carried here.

Mission Wines, 1114 Mission St, South Pasadena 626-403-9463. You'll find small production wines here.

Wine Country, 2301 Redondo Ave, Signal Hill 800-505-5564.

Wine House, 2311 Cotner Ave, West LA 310-479-3731. Jim Knight specializes in wines of the Central Coast.

****

Robert Wolke is the author of "What Einstein Told His Cook" published by Norton.

His website is www.professorscience.com

To make marshmallow zaps:

Arrange a ring of six large (not miniature) marshmallows, upright and well separated, Stonehenge style, on a microwave-safe dinner plate. Zap in the microwave oven on high, while watching through the window as the marshmallows balloon to several times their size. Stop the oven when they have developed brown, volcano-like holes on top, after about 1 1/2 minutes.

Remove the plate carefully (it will be quite hot) and place it on the counter to cool completely, during which time the marshmallows will deflate and flatten.

Remove each "zap" from the plate (it will be quite sticky), dip its bottom into a plate of confectioners' sugar and place it on a serving dish or platter. It will be crisp as a meringue on the outside and chewy on the inside, with a layer of brown caramelized sugar in the middle as if it were an inside-out fire-roasted marshmallow.

****

Rick Nahmias is the creator of "The Migrant Project" A photographic survey of California farm workers. It shows at the LA Public Library, Frances Howard Goldwyn Branch Gallery, 1623 N Ivar Ave, Hollywood. The show runs until October 28th.

****

Members of the Los Angeles Mumbai (formerly Bombay) Sister City Affiliation will be conducting a tour of Little India in Cerritos. The four-hour tour will begin at 11 a.m. on Saturday, Nov.16 with a savory South Indian Vegetarian Brunch and conclude at 3p.m. with a traditional Chai Mumbai. Between feasts the tour will stroll through Little India visiting a variety of shops in order to learn about such topics as traditional Indian jewelry; special occasion saris; ceremonial henna tattoos; and delicious Indian spices. Take this wonderful opportunity to shop the ancient silk route and pick up an assortment of exotic gifts for the holidays.
Tickets: 5/person. Space limited. Checks must be received by Nov. 11. For information email: m.advani@att.net

One Good Dish

David Tanis

Producers:
Marina McLeod
Bob Carlson
Jennifer Ferro

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