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FROM THIS EPISODE

David Kahn forages for wild mushroom in Los Angeles, while Steve Farrar cultivates gorgeous fungi. Russ Parsons sheds light on cooking with a convection oven, Mark Bittman dishes up deliciously simple soups, and Lee Davenport organizes a community supported preserves and bakery. Plus, Maria Balinska chews on the dense history of the bagel, Barbara Fairchild does justice to the lowly chicken breast and Laura Avery finds what’s in season in the Market Report.

Simply Organic

Jesse Ziff Cool

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

Guest Interview Soup 7 MIN, 10 SEC


cook_everything.jpgMark Bittman, who writes "The Minimalist" column in the New York Times food section, talks about creating simple, delicious soups. Bittman, author of How to Cook Everything (Completely Revised 10th Anniversary Edition): 2,000 Simple Recipes for Great Food, shares the recipe for this super-easy 3-ingredient soup:

Shrimp and Tomato Soup
4 cups any stock, boiling
½ lb large (21-30) shrimp, peeled
2 cups chopped tomato

Optional add-ins: Fish sauce and freshly squeezed lime juice to taste; or ½ cup chopped fresh basil and Garlic Croutons.

Music break: Power of the Dollar by Kool and the Gang

Guest Interview Cultivated Wild Mushrooms 7 MIN, 20 SEC

 
mushrooms.jpgSteve Farrar talks about cultivated wild mushrooms and his new venture with Japanese mushroom-producer Hokuto Corporation in building a state-of-the-art mushroom facility in San Marcos, California. He is the Chief Operating Officer of Golden Gourmet Mushrooms. Read the Los Angeles Times article that mentions their products and get more recipes using these mushrooms.

 


Maitake and Gorgonzola Cheese Penne
4 Servings

7 ozs Golden Gourmet Maitake mushrooms
8 ozs penne pasta
2 strips bacon
1 cup milk
1 cup fresh cream
4 ozs Gorgonzola cheese
3 Tablespoons Parmesan cheese
1/4 tsp butter
1/4 tsp salt
1/4 tsp parsley

Boil pasta. Break up maitake mushroom cluster into pieces with fingers. Cut bacon into 1/2-inch. Fry bacon until bacon until rendered. Add milk, fresh cream and Gorgonzola cheese. Saute at low temperature until cheese is melted

Add and mix mushrooms, Parmesan cheese, butter and salt.

Place in serving bowl. Sprinkle parsley over top.

Music break: Plymouth House by Tim Nicolai

Guest Interview Foraging for Wild Mushrooms in LA 6 MIN, 52 SEC


gf081206Foraging_for_Wild_Mu167x120.jpgDavid Kahn
is wild about foraging mushrooms in Southern California. He talks about avoiding poisonous ones and shares tips about harvesting them. David the is Executive Director of Sustainable Habitats, a nonprofit which focuses on education of urban homesteading. Kahn is also a member of LAMS, the Los Angeles Mycological Society.

 

 

 

Candy_Cap_mushroom.jpg

 Candy cap mushroom (Lactarius rubidus)

 

Bears_Head_mushroom.jpg

 Bear's head tooth mushroom (Hericium erinaceus)

Music break: Play It Again by Patrick and Eugene

Guest Interview History of the Bagel 8 MIN, 10 SEC
bagels.jpg

 Maria Balinska samples a bit of the history of the bagel in her book, The Bagel: The Surprising History of a Modest Bread. If you're a bagel afficionado, you'll enjoy her Los Angeles Times article about how to make bagels at home.

 

Music break: Zebra by Les Baxter

The Bagel

Maria Balinska

Guest Interview Community Supported Preserves & Bakery 6 MIN, 16 SEC

 
preserves.jpgLee Davenport talks about being a part of a community-supported preserves and bakery, or CSP&B, in Madison, Wisconsin. She's passionate about making artisanal preserves using local ingredients and has a website called Pamplemousse Preserves.

 

Music break: Racing by Windmill

Guest Interview The Market Report 7 MIN, 42 SEC


BHCitronStudio01.jpgLaura Avery
chats with Evan Funke, who is the Executive Chef at Rustic Canyon Wine Bar on Wilshire Blvd in Santa Monica. He is taking fresh Fuyu persimmons (the tomato-looking type that can be eaten hard), combining them with fennel and apple to make a composed salad. All items are shaved thinly on a Mandoline.  He dresses this composed salad with a Meyer lemon vinaigrette.

 


Lemon Vinaigrette
Recipe courtesy of Epicurious, July 2007

1/4 cup freshly squeezed lemon juice (from 1 1/2 medium lemons)
1/2 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

In medium bowl, whisk together lemon juice, mustard, salt, and pepper. Slowly whisk in 1/4 cup lemon oil, then olive oil. (Vinaigrette can be made up to 3 hours ahead and chilled, covered. Bring to room temperature and stir before serving.)

 fuyus.jpg

David Karp, The Fruit Detective, travels the world in search of obscure citrus varieties with high flavor.  He shows us the Buddha's hand citron, a pulpless and seedless, many tentacled citrus fruit that is more of a flower than a food.

bh_citron-china2.jpg
David with a citron in China

Music break: Plasticine Plugs by Windmill

Guest Interview Cooking with Convection 6 MIN, 48 SEC

 
convection_oven.jpgLos Angeles Times food writer Russ Parsons gets warm to the idea of cooking with a convection oven. He explains conversion guidelines and the difference between gas convection and electric convection ovens. Parsons is the author of How to Pick a Peach: The Search for Flavor from Farm to Table.

Music break: Point by All Good Funk Alliance

How to Pick a Peach

Russ Parsons

Guest Interview Fast, Easy Fresh Chicken Breast 7 MIN


bon_appetit-fast_easy_fresh.jpgBon Appétit
magazine editor-in-chief Barbara Fairchild serves up simple and flavorful chicken breast dishes. She is the editor of The Bon Appétit Fast Easy Fresh Cookbook.



Marinated Olives with Tangerine and Rosemary
Makes about 3 cups 

1 lb assorted olives (such as Kalamata, Gaeta, and picholine)
1 small tangerine, cut into 4 wedges, each wedge thinly sliced crosswise
1 Tablespoon coarsely chopped fresh rosemary
1 tsp fennel seeds, lightly crushed
1 tsp coriander seeds, lightly crushed
¹/8 tsp dried crushed red pepper

Drain olives if in brine. Combine all ingredients in glass jar with lid; mix well. Cover and refrigerate two days, turning and shaking jar several times. (The olives need to be marinated at least two days (and up to five days) in advance, so plan ahead.)

Do ahead: Can be made 5 days ahead. Keep chilled.


Roast Chicken with Artichokes and Gremolata Butter
4 servings

A seasoned butter inspired by the fragrant garnish for osso bucco adds great flavor to a simple roast chicken. Frozen artichoke hearts taste just as good as the fresh ones in many preparations and require no prep at all. Serve the chicken with orzo, creamy polenta, or bread to soak up the juices.

5 Tablespoons butter, room temperature
¼ cup chopped fresh Italian parsley
1 Tablespoon finely grated lemon peel
3 garlic cloves, pressed
1 5-lb chicken, rinsed, patted dry
2 8-oz packages frozen artichoke hearts, thawed
2 Tablespoons fresh lemon juice

Preheat oven to 425°F. Mix first 4 ingredients in small bowl to blend; season with salt and pepper.

Place chicken on large rimmed baking sheet. Starting at neck end, gently slide hand under breast skin to loosen. Spread 2 tablespoons seasoned butter on meat under loosened skin and 1 tablespoon over outside of chicken; sprinkle skin all over with salt and pepper. Transfer to oven; roast 45 minutes.

Arrange artichokes on baking sheet around chicken; baste with drippings. Continue roasting until thermometer inserted into thickest part of thigh registers 180°F, about 25 minutes longer. Spoon artichokes around edge of platter. Tilt chicken over baking sheet, allowing juices to empty onto sheet. Place chicken on platter; brush with 1 tablespoon seasoned butter. Scrape pan juices and any browned bits into sauceboat; mix in remaining seasoned butter and lemon juice. Serve with chicken and artichokes.


Ginger Baked Apples
2 servings (can be doubled)

These beauties are actually cooked in the microwave and browned briefly under the broiler—so you can enjoy the homey treat in minutes. Raisins or currants make an excellent addition to the ginger filling.


2 large baking apples (such as Rome Beauty)
2 Tablespoons chopped crystallized ginger
1 Tablespoon butter, melted
6 Tablespoons water
1½ Tablespoons sugar
1½ tsps fresh lemon juice
¾ tsp finely grated lemon peel
½ tsp ground cinnamon
Whipped cream (optional)


Peel each apple halfway down from stem end. Using small melon baller, core each apple, leaving bottom intact. Place apples in broilerproof microwave-safe casserole dish. Mix ginger and butter in small bowl. Spoon half of ginger mixture into each apple.

Stir all remaining ingredients except cream in small saucepan over medium heat until sugar dissolves and syrup boils. Pour syrup over apples. Cover loosely with microwave-safe plate or glass cover. Microwave on high until apples are tender, rotating dish twice, about 6 minutes. Uncover; spoon juices over.

Preheat broiler. Broil apples until tops are glazed and syrup bubbles, about 2 minutes. Serve apples with whipped cream, if desired.

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