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FROM THIS EPISODE

This week on Good Food, we're getting ready for Passover.  Host Evan Kleiman and Chef Ilan Hall of The Gorbals compare notes on matzo balls.  Celebrated chef Joan Nathan investigates Kosher food in France.  We'll also look into Pica, the uncontrollable urge to eat dirt, starch and ice, with Dr. Sera YoungJonathan Gold takes us out for Singaporean food.  Plus, Gustavo Arellano takes us to Mitla Cafe, the oldest Mexican restaurant in the Inland Empire.  Their food is emblematic of  Cal-Mex cuisine.  And, Chef Michael Cimarusti has some ideas for what to do with asparagus.

 

One Good Dish

David Tanis

Producers:
Harriet Ells
Bob Carlson
Gillian Ferguson
Candace Moyer
Connie Alvarez
Laryl Garcia

Guest Interview Market Report 9 MIN, 14 SEC

Michael Cimarusti the chef/owner at Providence (5955 Melrose Ave.).  He just received his third James Beard Award nomination for Best Chef, Pacific region.  He is buying Zuckerman Farms' jumbo aspargus at the Farmers Market.  He shared three different cooking methods, which are outlined here.  

Nate of Fat Uncle Farms sells a wide variety of almond products at several Southern California farmers markets.  They currently have green almonds, which look like small peaches - they are covered in fuzz and have a gelatinous center.  They are only available for 3-4 weeks a year, before they start to harden and become nuts.  People like to pickle green almonds, or eat them raw, dipped in salt.  Find a recipe for green almonds here.  

Guest Interview Cal-Mex Food 11 MIN, 31 SEC

Gustavo Arellano is the Managing Editor of the OC Weekly where he reviews restaurants and writes the popular Ask a Mexican column.  Today, he visits Mitla Cafe, the oldest restaurant in the Inland Empire.  It serves Cal-Mex food, which is style of Mexican food seen in most of the U.S.  It's highlighted by combination plates, refried beans with orange cheese and lots of sour cream.  Mitla Cafe is a family-owned business that has been operating in San Bernardino since 1937.  See pictures of the restaurant here.  

Mitla Cafe
602 N Mount Vernon Ave
San Bernardino
(909) 888-0460

Gustavo is working on a book called Taco USA: How Mexican Food Conquered America, due out Cinco de Mayo of 2012.  More about KCRW's stories about Mexican-American culture here.  

Guest Interview Kosher Food in France 10 MIN, 7 SEC

Joan Nathan's book is Quiches, Kugels and Couscous: My Search for Kosher Food in France.  A recipe for Vegan Matzo Balls is here.  

Guest Interview Eating Dirt 10 MIN, 54 SEC
Dr. Sera Young is a faculty member in the Division of Nutritional Sciences at Cornell University and Reproductive Infectious Disease Fellow at UCSF.  Her book is Craving Earth: Understanding Pica-- the Urge to Eat Clay, Starch, Ice and Chalk.  Pregnant women usually engage in Pica, or those with nutritional deficiencies.  Read more from the NIH.  Dr. Young mentions the engaged group of people who eat ice (a type of Pica), and who like a certain type of ice made at Sonic Burger.  

 

Guest Interview The Spice Table 7 MIN, 54 SEC

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly.  This week, he reviews The Spice Table, the new Singaporean restaurant from Bryan Ng, a former chef at Mozza.  He likes the black pepper crab, the curry laksa, the deep-fried cauliflower, the grilled beef tripe and the sambal potatoes.  

The Spice Table
114 S. Central Ave.
Los Angeles
(213) 620-1840

All of Jonathan's restaurant suggestions are on the Good Food Restaurant Map.  Get a weekly text message with the exact address and recommended dishes: Text "Good Food" to the number 69866.

Guest Interview Matzo Balls 8 MIN, 49 SEC

Ilan Hall is the chef/owner of The Gorbals (501 S. Spring St.).  Matzo balls are traditionally made with matzo meal, eggs and schmaltz (chicken fat) (recipe here).  For his restaurant, Ilan makes his with pork fat and wraps them in bacon.  A recipe for vegan matzo balls is here

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