ON AIR STAR
00:00:00 | 3:02:50

SUPPORT KCRW!

close

FROM THIS EPISODE

Nancy Smogor talks about hunting and eating caribou, while writer Novella Carpenter tells us her experience with urban farming. Jonathan Gold takes a bite of out of Chinese Xinjiang barbecue, reporter Nancy Luna discusses fast foods going trans fat-free and Alexander Lobrano guides us through Paris’ dining scene. Plus, chef Carlo Middione cooks tasty pasta dishes, Pat Willard retraces the Works Progress Administration’s controversial American food heritage project and Laura Avery has a fresh Market Report.

Flatbreads and Flavors

Jeffrey Alford

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

Guest Interview 818 5 MIN, 48 SEC

 
lamb_chicken_skewers.jpg

Pulitzer Prize-winning critic and LA Weekly columnist Jonathan Gold samples sizzling Chinese Xinjiang barbecue at 818, aka JN Kitchen, in San Gabriel. He recommends lamb-chop skewers, chicken-wing skewers, grilled octopus, steamed pork-chive dumplings, oil pancake and cold jellyfish.

818 (JN Kitchen)
818 E Valley Blvd
San Gabriel, CA 91778
626-307-5128

 

Music break: Mrs. Robinson by James Taylor Quartet

Guest Interview Fast Foods Going Trans Fat-Free 6 MIN, 41 SEC

 
fries.jpg

Last month, Governor Arnold Schwarzenegger signed a bill banning the use trans fats in California restaurants. Fast Food Maven and Orange County Register reporter Nancy Luna explains the bill's impact on the fast food industry and the new demand for trans fat-free oil. 

 

Music break: Mustard Swing by Ton Van Bergeyk

Guest Interview Hungry for Paris 6 MIN, 58 SEC

 
hungry_for_paris.jpg

Alexander Lobrano, European correspondent for Gourmet Magazine, guides us through the City of Lights' dining scene in his book, Hungry for Paris: The Ultimate Guide to the City's 102 Best Restaurants. Destinations include:

  • Ze Kitchen Galerie (4 rue des Grands-Augustins, 6th Arrondissement; 01-44-32-00-32) where the chef is really good looking and fixes his focus on vegetables.
  • Restaurant Garnier (111 rue Saint Lazare in the Gare Saint-Lazare, 8th Arrondissement; 01-43-87-50-40) Oyster bar. Perfect after a day of over indulgence.
  • Chez René (14 bd. St Germain in the Quartier Latin, 5th Arrondissement; 01-43-54-30-23) prepares a delicious version of the classic Beef Bourguignon 

 

Music break: Mystery Train by Shawn Lee's Ping Pong Orchestra

Hungry for Paris

Alexander Lobrano

Guest Interview The Market Report 7 MIN, 36 SEC

 
amelia-peppers.jpg

Laura Avery asks Amelia Saltsman, author of The Santa Monica Farmers' Market Cookbook, what seasonal foods she's cooking with today. Peppers is the answer. Amelia chars the peppers until blackened, then places them under a towel or in a bag and allows them to sit for 10 minutes so that the resulting steam loosens their skin. After peeling the peppers, she discards the seeds and ribs, and dresses them with olive oil, garlic and a splash of vinegar. She says they are a great fast food.

pimentos.jpg


Marinated Grill-Roasted Peppers
Makes about 3 cups
Summer, Autumn

8 peppers, such as lipstick, pimiento, sweet or hot Hungarian, poblano, or 4 red or yellow bell peppers
3 Tablespoons extra-virgin olive oil
2 or 3 cloves garlic, chopped

  1. Place peppers over a hot fire on a grill, over the direct flame of a gas burner, or under a broiler close to the heat source and roast, turning as needed, until blackened on all sides. The heat source must be very hot so the peppers roast quickly, which preserves their flavor, color, and texture.
  2. Remove the peppers to a plate, cover with a dish towel, and allow to steam for at least 10 minutes to loosen the skins. Peel when cool enough to handle.
  3. Slice or tear open the peppers lengthwise and discard the stems and seeds. If using chile peppers, remember that much of a chile's heat is in the seeds and interior membranes or "ribs," and the meat closest to the stem is hotter. Remove or retain the seeds to taste.
  4. Cut peppers vertically into 1-inch-wide strips and place in a shallow serving dish. Drizzle with oil and sprinkle with  garlic, tucking some in between the layers. Refrigerate for up to three days before serving to develop flavors. Serve at room temperature. Peppers may be stored, covered, in refrigerator for two weeks.

 

***************

Bob Polito of Polito Farms in San Diego County warns us about a devastating citrus crisis that's been discovered in San Diego. Carried by a bug, he predicts a quarantine will be declared soon. To read more about the citrus crisis, check out this recent New York Times article.

huge_heirlooms.jpg

And since you can never get enough tomatoes, join your neighbors at the Peak of Summer Tomato Festival at the Hollywood Farmers' Market this Sunday, September 7, from 8am to 1pm, where you can taste some of the more than 30 varieties of tomatoes grown by local farmers.  The Hollywood Market is near the intersections of Ivar and Selma Avenue between Hollywood and Sunset in Hollywood.  (You can park free for an hour at the ArcLight Theatre.)

Peak of Summer Tomato Festival
Sunday, September 7, 8am - 1pm
Hollywood Farmers' Market
Ivar and Selma Avenue between Hollywood and Sunset

 

Music break: Mi Viejo by Ratatat

Guest Interview Hunting Caribou 7 MIN, 40 SEC
gf080906Hunting_Caribou_Goin167x120.jpg

Outdoors-woman Nancy Smogor talks about her experience hunting caribou. Smogor, who works for the Oregon Department of Fish and Wildlife, was the organizer for the Oregon Chapter of Becoming an Outdoors Woman. For information about gaining outdoor skills, visit the BOW website.

Elk-a-Bou Stew
Makes 4 servings, approximately 1 ½ cup each

1 lb stew meat (any kind will work - for this recipe she combined elk and caribou)
1 cup chopped onion
2 Tablespoon flour
¼ tsp salt
¼ tsp pepper
3 cups fresh crimini or button mushrooms, halved (about ½-pound) use more if you like mushrooms
1 cup dry vermouth
1 cup chicken broth
3 Tablespoon fresh orange juice
1 tsp dried basil
½ tsp dried thyme
3 cloves garlic, crushed
1 (14.5 oz) can of crushed tomatoes
Parsley for garnish

Trim meat and cut into 1" cubes.  Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot.  Add beef and onion; sauté five minutes.  Combine flour, salt and pepper.  Sprinkle over beef mixture and cook one minute; stirring constantly. Add mushrooms and next seven ingredients (mushrooms through tomatoes) and bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes or until beef is tender, stirring occasionally.  Garnish with parsley. 

 

Music break: Mindelo by Chico Serra

Guest Interview America Eats! 7 MIN, 25 SEC

 
america_eats.jpg

Pat Willard retraces the Works Progress Administration's controversial American food heritage project in America Eats!: On the Road with the WPA - the Fish Fries, Box Supper Socials, and Chitlin Feasts That Define Real American Food.  Part of President Franklin Roosevelt's New Deal plan, the WPA was created in 1935 and employed millions of people during the Great Depression. The unpublished project "America Eats" is archived in the Library of Congress. 

America Eats!

Pat Willard

Guest Interview Urban Farming 7 MIN, 8 SEC

pigs.jpg

Oakland-based writer Novella Carpenter discusses the challenges of urban farming and shares some tips on starting one. She also publishes the blog, Your City Farmer.

 

goats.jpg

 

turkeys.jpg

 

Music break: Mission Impossible by James Taylor Quartet

Guest Interview Pasta 7 MIN, 45 SEC

 
pasta.jpg

Restaurateur and Sicilian food expert Carlo Middione cooks delicious dishes in his book, Pasta. Middione is the owner of Vivande Porta Via in San Francisco.

Salsa al Pomodoro (Quick Tomato Sauce)
Makes 8 cups

1/2 cup extra virgin olive oil
1 large yellow onion, finely chopped
2 cloves garlic, finely chopped
2 (28-oz) cans tomatoes, finely chopped, including juice
1 sprig fresh oregano, or 1 1/2 teaspoons dried
4 leaves fresh basil, or 1 1/2 teaspoons dried
Pinch of red pepper flakes (optional)
Sea salt and freshly ground black pepper

Place the oil and onion in a large, heavy saucepan over medium-high heat. Saute until the onion is soft and translucent, about five minutes. Add the garlic and sauté about three minutes more. Add the tomatoes, oregano, basil and red pepper flakes, and season with salt and pepper. Continue to cook, uncovered, about 15 minutes, stirring occasionally, so the sauce does not burn on the bottom.

Serve immediately over pasta or transfer to a jar. Let cool, then cover the jar tightly and store in the refrigerator for up to four days or in the freezer for up to six weeks. 

 

Music break: Nico (Winter Song) by The Heliocentrics

Pasta

Carlo Middione

Upcoming

View Schedule

New Episodes

Events

View All Events

iTUNES SPOTIFY
AMAZON RDIO
FACEBOOK EMAIL
TWITTER COPY LINK
FACEBOOK TWITTER

Player Embed Code

COPY EMBED