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FROM THIS EPISODE

Laura Avery takes to the market to taste fresh cantaloupes and summer melons.  Josiah Citrin gives a recipe for a delicious potato soup.  Bob Carlson is a super-dad who resorts to putting on a show for his kids to get them to eat vegetables. And how pro chefs feed their kids according to sisters Jewels and Jill Elmore. How to de-bone a duck foot and why you'd want to from Eddie Lin.  Plus Helena Echlin weighs in on the etiquette of photographing your restaurant meals. Cathy Wu makes rings and art from dried fruits.  And Scott Daigre, Mr.Tomato, tells us which varieties of tomatoes are worth planting. The best of summer cookbooks courtesy of NY Times' Christine Muhlke. And Jonathan Gold gives us a restaurant to try.

Ratio

Michael Ruhlman

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

Guest Interview De-boned Duck Feet 7 MIN, 31 SEC

Duck Web

Eddie Lin of DeepEndDining.com had spicy duck web at King Hua Restaurant.  The complicated method of de-boning duck feet, while keeping the web intact, involves slow cooking, bleaching and chilling.  The U.S. patent for the process is held by a man named Jueling He.

 

More Duck Web 


King Hua serves it's duck fee with a spicy, red pepper sauce.

King Hua


2000 W Main St
., Alhambra, CA, 
626-282-8833

 

Music Break: Parler De La Qluie Et Du Beau Temps by Faunts 

Guest Interview Food Paparazzi 5 MIN, 36 SEC

Helena Echlin writes the Table Manners column for Chow.com.  Helena thinks that people will always take pictures of their food in restaurants, but care should be taken not to disturb other patrons.

Good Food music supervisor, Gary Mecija, takes a lot of pictures when he goes out to eat.  Find them on Flickr.

 

Music Break: Peanut Vendor by Jack Costanzo

Guest Interview Edible Jewelry 4 MIN, 46 SEC

Cathy Wu is an Austin-based artist who makes rings and necklaces out of dried fruits and vegetables.

Edible Ring

 

Edible Necklace

 

Music Break: Pig Foots by John Patton

Guest Interview Market Report 8 MIN, 11 SEC

Cantaloupes

Melons

Alex Weiser of Weiser Family Farms has many varieties of summer melons and this year they've arrived early.  Right now you can find Galia, which is a green flesh cantaloupe.  Also find Cavaillon melons with an orange flesh and a high sugar content as well as the Israeli Ogen melons which are yellow with green flesh.  Melon season lasts through October

New Potatoes

Garlic

Josiah Citrin of Melisse and Lemon Moon is using new potatoes in his potato puree and in a potato garlic soup.  To make the soup, first blanch the garlic three times to get rid of the astringent flavor.  Then sweat onions or leeks in oil.  Add chicken broth, potatoes and salt.  Cook until the potatoes are cooked through.  Add butter and a touch of cream.  Puree, strain and puree again just before serving.  If you like, season with nutmeg or fennel seed.  For a heartier soup, add shrimp or lobster.

The new potatoes have a high sugar content.  For a really simple potato salad, start by cooking them slowly.  Put potatoes, bay leaf, thyme, garlic and cracked pepper in a pot.  Add cold water and turn on the heat.  Don't let the water boil.  Instead, keep it to a temperature just under a boil.  Cook slowly until the potatoes are done.

 

Music Break: One For Daddy-O by Cannonball Adderley

Guest Interview Heirloom Tomatomania 7 MIN, 45 SEC

Green Grape Tomatoes

Green Grape Variety

Purple Russian Tomatoes

Purple Russian Variety

Scott Daigre is the producer of Tomatomania, a nationwide tomato seedling sale.  Look out for these heirloom varieties in the market:

Green Grape: Small cherry or grape variety that's yellow with green striping and splotches.

Purple Russian: Egg-sized Roma shape, deep mauve color with same on inside. Thick walls but not as much mass as a true Roma type.

Jaune Flamee: Golf ball sized, tangerine colored saladette.

Dr. Wyche's Yellow: A great big golden yellow heirloom beefsteak, flat with ribs

If you're growing your own tomatoes, watch Scott explain some common issues with tomato plants:

 

Music Break: Radioactivity by Senor Coconut y su Conjunto
Guest Interview Dinner at the Carlsons 5 MIN, 44 SEC

Good Food Producer Bob Carlson and his wife Tina Carlson use songs at the dinner table, to help encourage their kids to try new things.

Bob Carlson and Kids

Tess, Bob and Matthew Carlson

Tina and Tess

Tina and Tess Carlson

Guest Interview Summer Reading 6 MIN, 39 SEC

Christine Muhlke is the food editor for the New York Times Magazine.  She recently wrote about summer cookbooks.  Some standouts include:

Seven Fires: Grilling the Argentine Way by Francis Mallman

Serious Barbecue by Adam Perry Lang

Real Cajun: Rustic Home Cooking From Donald Link’s Louisiana by Paula Dishbrowe

Vefa's Kitchen by Vefa Alexiadou

Pure Simple Cooking by Diana Henry

Mix, Shake Stir by Danny Meyer

 

Music Break: Ruff Percussion by One Cut

Guest Interview Feeding Baby 5 MIN, 54 SEC

The Family ChefJewels and Jill Elmore are the authors of The Family Chef: Make Your Kitchen the Heart of Your Family.  They are personal chefs in Los Angeles.

Super Food for Babies
1/4 cup quinoa, rinsed
1 cup broccoli, cut in medium-sized pieces
1 cup zucchini, cut in chunks
A small handful of parsley
4 cups organic low-sodium chicken stock or water

1. In a medium-sized pan, mix all the ingredients together and slowly bring to a boil.  Reduce the heat to simmer and cook partially covered 30-40 minutes.

2.  Puree in a blender or food processor.  For tiny babies, pass the mixture through a sieve to be sure it is extra smooth.  For older babies, depending on their age and development, leave it chunkier, instead of blending.

 

Music Break: Papigo by Kocani Orkestar

The Family Chef

Jewels and Jill Elmore

Guest Interview Birria Jalisciense 6 MIN, 23 SEC

Jonathan Gold is the Pulitzer Prize winning food critic for the L.A. Weekly.  This week he heads to El Monte for the classic Mexican dish Birria.  Jonathan recommends La Barca Jalisco for birria or molcajetes. 

Birria is a thick stew of goat served with a vinegar hot sauce.  Molcajete is served in a mortar (as in mortar and pestle) with chicken, grilled beef, cactus paddles, Jalisco-style string cheese and a "spicy sludge" of chiles, tomatoes and onions.

La Barca Jalisco
10817 Valley Mall, El Monte, (626) 452-2121

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