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FROM THIS EPISODE

While Hans Rockenwägner remembers Oktoberfests and smart drinking strategies, Good Food producer Thea Chaloner visits a prison in Oregon to see what's being served. Meantime, John Sedlar celebrates the cuisine of Los Angeles with the Museum Tamal. Jonathan Gold celebrates LA a meal at a time and Nathan Hall shows us what real Southern food is all about. Plus, Babette Pepaj introduces us to her new website, BakeSpace.com, which is like a MySpace for cooks.

One Good Dish

David Tanis

Producers:
Marina McLeod
Bob Carlson
Jennifer Ferro
Thea Chaloner
Candace Moyer

Guest Interview Myspace for Food Geeks 6 MIN



Babette Pepaj had a nostalgic version of recreating the old fashioned coffee klatch, but instead has updated it to fit a modern profile. She has created an online community called Bakespace.com. She tells us how people are getting together to share favorite recipes and lots, lots more on her new website.

Guest Interview Jonathan Gold Serves Up BLD 5 MIN




Jonathan Gold of LA Weekly visits BLD, a new restaurant whose acronymic name stands for Breakfast Lunch Dinner.

BLD, 7450 Beverly Blvd., L.A., (323) 930-9744. Open daily 8 a.m.–11 p.m. Full bar. Valet parking. AE, MC, V. Dinner for two, food only, $26–$66.

Guest Interview Hot Water Cornbread and Other Southern Foods 8 MIN




Nathan Hall learned what real Southern food is from his grandfather, a former Louisiana house slave. He tells about the key ingredients of plantation dishes like hot water cornbread, pecan pie and fruit cobbler.

Nathan Hall preserves the true legacy of Southern cooking by partnering elegant food presentations of his family’s authentic 150-year-old recipes with the vivid stories of their original plantation creation. For more than 30 years, he has brought his philosophy of “honest food for the soul” direct from his grandfather’s Louisiana house slave roots to the finest of aristocratic tables – impressing sophisticated international palates from London to Milan, Prince Philip to Tina Turner. He enjoys teaching people how to prepare food in the precious old ways.


Plantation Butter Rolls
Plantation Butter Rolls made with a flakey pie crust were one of Pa Bud's favorite treats, and they quickly became the cornerstone of Nathan Hall's business.
Serves 8

1 1/4 sticks salted butter
1 Lillie Mae's Good and Easy Double Pie Crust Dough (recipe below)
8 tablespoons plus 1 cup sugar
2 1/2 teaspoons ground nutmeg
3/4 teaspoon (about) ground cinnamon
1 12-ounce can evaporated milk (not evaporated skim milk)
2 tablespoons pure vanilla extract

Position the rack in the center of the oven and preheat the oven to 350°F. Cut 1 stick of butter into 9 equal rectangular pieces of butter. Spread 1 piece of butter over an 8-inch square baking dish.

Pat the pie dough into a square then cut the dough square in half to form two rectangles (this will make it easier to roll the dough into a larger rectangle). Roll out one pastry dough rectangle on a lightly floured work surface into a 10x8-inch rectangle. Cut the rectangle into four smaller rectangles. Repeat with the remaining pastry dough to make eight dough rectangles total. Place 1 piece of butter down the center of each rectangle. Sprinkle 1 tablespoon of sugar, 1/4 teaspoon of nutmeg, and a pinch of cinnamon over the butter on each piece of dough. Starting at one long side, wrap the dough around the filling then fold in the short sides and continue rolling up as is done for a burrito. Arrange the butter rolls seam side down in the prepared baking dish.

Pour the milk over the butter rolls. Dot the top of the rolls with the remaining 1/4 stick of butter. Sprinkle with the remaining 1 cup of sugar and the remaining 1/2 teaspoon of nutmeg. Drizzle the vanilla over. Bake uncovered until the butter rolls puff and become golden brown on top and the milk mixture bubbles and thickens slightly, about 50 minutes. Let cool for 15 minutes.
Using a metal spatula, transfer each butter roll to a plate. Spoon some sauce over the butter rolls and serve hot.

DO-AHEAD TIP: The butter rolls can be made ahead at this point. Cool completely then cover and refrigerate overnight, or freeze up to 1 week. Re-warm uncovered in a 325°F oven before serving.


Lillie Mae’s Good and Easy Pie Crust

1 1/2  cups  all purpose flour
1/2   heaping teaspoon salt
1/4   teaspoon sugar
1/4   cup solid vegetable oil shortening
1/4   cup ice water, plus more if needed

Sift the flour, salt, and sugar into a bowl.  Dust a pastry cutter with some of the flour mixture, then cut in the shortening until small pieces remain.  Sprinkle the water over.  Using a fork, toss the mixture until the dough begins to form.  Squeeze a small amount of dough together to test for the right consistency.  If the dough is too crumbly, toss it with more water, one tablespoon at a time.  Gather the dough together and turn it out onto a work surface.

Recipe from Nathan Hall's forthcoming book Simple to Sublime: A Collage of Southern Cooking.


Nathan Hall will teach two cooking classes for Chefmakers

NO PRESSURE COOKING
Learn the easy secrets to making an entire Southern meal with this gem of a cooking tool.
October 30 – Manhattan Beach


SOUTHERN TRADITIONAL THANKSGIVING DINNER
Join Chef Nathan Hall has he teaches you how to make a traditional Southern Thanksgiving meal using 150-year-old recipes.
November 6 -- Pacific Palisades
November 13 -- Manhattan Beach

Guest Interview Prison Food 14 MIN

prison1.jpg        

    


We're going to the joint today.   Good Food Producer Thea Chaloner heard about the Eastern Oregon Correctional Facility, a medium security prison, that has hired a trained chef to cook with its inmates.

Most of the inmates here are convicted pedophiles or committed crimes related to drugs. The food program is a unique form of rehabilitation and she decided to go to Oregon to check it out.


When Thea talked with all the inmates in the prison kitchen she was often left alone with them. We imagine guards were close by, but it was clear that there was a level of trust built up between the guards and those involved in this unique kitchen progam.




Guest Interview Market Report 7 MIN


Laura Avery
speaks with Laura Ramirez of J.J.’s Lone Daughter Ranch about her pink pomegranates and Mexicola avocados.

Laura also visits with Cheryl Gaines of It Began in the Garden.  Cheryl is offering lovely fresh dried herbs (these are definitely not your ancient supermarket herbs), and she even provides a little muslin bag so that you can make your own bouquet garni. She is carrying herb tea samplers and lovely autumn wreaths too. While Cheryl is know for her decorative, fresh herb gardens to go, she also carries several varieties of scented geraniums, bags of stevia (a natural herb sweetener), and she has tons of information about planting and growing herbs and she is very generous with it. You can visit her website for more information, or visit her at the Wednesday or Saturday Santa Monica Farmers Markets, or Pacific Palisades on Sunday.

Music Break: Steeling the Blues - Curly Coldiron



Guest Interview Tamale Museum 5 MIN


Chef John Rivera Sedlar is in studio to tell us about the new culinary institution called Museum Tamal, opening Fall 2008 in Los Angeles.

Chef Sedlar says that we are invited to support the Museum Tamal by becoming an Amigo De La Cocina. We can attend an exclusive Wine and Light Supper Reception on Wednesday, October 18, 2006 at 6:30 p.m. $75.00 per guest includes a short presentation, beverage, light supper, service and tax. Chef/Owners Mario Batali and Nancy Silverton and partner Joseph Bastianich will generously host this benefit at their new restaurant Pizzeria Mozza before it opens to the public late October. Pizzeria Mozza, 641 N. Highland Ave., Los Angeles, CA 90036.

If you love tamales, you’ll be in heaven at this year at the 2nd Annual Los Angeles International Tamale Festival on Nov. 10, 11 & 12, 2006. The Los Angeles Tamale Festival is one of only three festivals on the westcoast celebrating the art of Tamale making. Tamales represent a very festive, culinary art that is identifiably Hispanic. With tamale cook-offs, classes and eating contests, the Tamale Festival promotes the continuation of the tamale legacy.

Guest Interview Oktoberfest 7 MIN


Hans Rockenwägner tells us what Oktoberfest was like in his native Germany when he was growing up.

His bakery called Rockenwagner Bakery offers artisanal scones and fresh-baked pretzel rolls and the full line of baked products including the Rudolph Steiner health bread, cheese-poppy seed twists, fruit streusels and more.

They serve Meinl coffee from one of Austria’s great Kaffeehouses and soon will be introducing a menu of carryout sandwiches, quiches, salads and soups. He also tempts us with the ginormous Octoberfest pretzels and addictive donuts being served at this low key Mar Vista bakery.

We can't wait to try the berliner, the yeast donut filled with jam and sprinkled with sugar.

Rockenwagner Bakery at 12835 Washington Blvd. (cross street - Beethoven) in Mar Vista. Open Monday - Friday from 8:00 AM to 3:00 PM and Saturday - Sunday from 9:00 AM to 4:00 PM.

Music Break: Magic - Count Basie & His Orchestra

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