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FROM THIS EPISODE

Tom Dickson blends totally random things, while English chef Fergus Henderson "pigs out" from nose to tail and playwright Eduardo Machado hungers for Cuba's culinary traditions. Chris Kimball finds America's lost recipes and author Patty Pinner lovingly bakes sweety pies. Jenny Rask has plastics-free alternatives for kids and adults alike, Sarah Jo Marks curates a plush dinner menu and chef Eric Gower cooks up garlic confit.

One Good Dish

David Tanis

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

Guest Interview Plastics Alternatives 7 MIN

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Using heat and soap on plastics can cause dangerous chemicals to leach into food. The effects seem most severe in small children. Concerned parent Jenny Rask went on a mission to replace all the plastics in her kids' lives and has some plastics alternatives for children and adults alike. Here is a list of the plastics-free resources she mentioned.

She recommends using Universal Lids instead of Saran Wrap. Biodegradable cornstarch bags are a great alternative to garbage bags.

Her company is called WoollyM and she has a blog that serves as a reference guide to finding alternatives to wasteful and toxic products. She also speaks to kids, families and schools about waste-free lunches.

Music break: Continuous Movement by Organic Grooves 3

Guest Interview Stuffed: A Plush Food Show 5 MIN

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Sarah Jo Marks curates a plush dinner exhibition at Munky King that combines humor with art. All plush toys are made in the shape of foods and will be highlighted in three sections: a turkey feast setting, as desserts and a grocery store.

Stuffed: A Plush Food Show
November 15 - December 2
Munky King
7308 Melrose Ave
Hollywood
323-938-0091

Opening Reception
Thursday, November 15
7pm-11pm

Music break: Fire Coming Out of a Monkey's Head by Gorillaz

Guest Interview 50 Garlic Cloves 6 MIN

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Breakaway Cook Eric Gower cooks up garlic confit, which he keeps in his refrigerator to use whenever garlic is called for in recipes. He recommends using the same amount of confit as you’d use garlic in a recipe. He also suggests adding it to pasta sauces at the end of cooking.

Garlic Confit
50 fresh whole cloves of peeled garlic! (fresh is very important)
Olive oil

Put garlic in shallow pan and cover with about 2 inches of olive oil, until all cloves are covered. Cook on the lowest flame setting for 45 minutes. Let cool and transfer to a jar. Garlic gets deliciously mellow and creamy.

Precautions for avoiding botulism in oil infusion recipes:

  • Wash all soil-contaminated produce before adding it to an oil infusion
  • Add an acidifying agent such as lemon juice or vinegar to the recipe at the rate of one tablespoon per cup of oil
  • Keep oil infusions refrigerated in order to retard the growth of any microbes
  • Discard infusions after one week, or sooner if apparent cloudiness, gas bubbles, or foul odor develop
  • When in doubt, throw it out
Guest Interview The Market Report 7 MIN

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Farmer Armando Garcia of De Luz, in northern San Diego County, escaped fire damage from the Rice Fire last week. He, his wife and infant daughter evacuated. The fire came within one mile of his farm and house.

Laura Avery also talked with Troy Regier of Regier Farms near Fresno, whose Satsuma Mandarin tangerines are in season now. They are sweet, easy to peel and delicious. Great for kids.

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Alex Weiser of Weiser Farms is featuring Purple Hull Pink-Eye Southern Peas. They are like black-eyed peas, but their eyes are pink. These fresh, dried beans can be easily shelled by placing them in a pillow case and beating them with a stick. The peas or beans will fall to the bottom of the sack.

Visit the Westwood Farmers' Market on Thursdays. They've relocated to the Vet's Garden area of the Veterans' Administration in Westwood and are noticing a real drop in business. The market setting is really gorgeous, amongst trees and lots of free parking. In addition to organic produce you can see wild birds that were rescued from smugglers. There are also plants for sale, with all proceeds going to Veterans' programs. If you work in the area it's a great way to stock up on fresh produce for the week.

Westwood Farmers' Market
Thursdays, noon-6pm
Vets' Garden at the VA
Sepulveda Blvd and Constitution Ave
Free parking
310-861-8188

Music break: Music to Drive By by Alan Moorhouse

Guest Interview Will It Blend? 7 MIN

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It all began with product testing, the Total Blender and a wood 2x2. Throw in a video recorder and the rest is YouTube history. Blendtec CEO and founder Tom Dickson hosts the popular Will It Blend? video series. He's blended everything from Bic lighters to a can of Easy Cheese, and even an iPhone.



Music break: Road Runnah by The Road Runners

Guest Interview Pig Ears and Trotters 7 MIN

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Fergus Henderson, chef at St. John restaurant, turns bones, gelatins and pig parts into high-end cuisine. In Beyond Nose to Tail, his sequel to Nose to Tail Eating, he shares more delectable dishes for fearless cooks. His first commercial product, Unctuous Potential, is a jelly made of pigs' trotters (pigs' feet), chicken stock and other savory ingredients. No porcine parts go to waste!

Music break: Summer Love-In by West One UK Library

Guest Interview Tastes Like Cuba 7 MIN

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Many land-owning Cubans fled the country after the 1959 Cuban Revolution. As one of the first Cuban exiles in Southern California in the early '60s, playwright Eduardo Machado longed for his homeland's culinary traditions, especially Cuban coffee. In Tastes Like Cuba, Machado recounts his connection to country and family through food.

Music break: Man of Mystery by Shadows

Guest Interview America's Best Lost Recipes 7 MIN

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Chris Kimball, founder and editor of Cook's Illustrated and host of PBS' America's Test Kitchen, finds over 150 unforgettable heirloom recipes in America's Best Lost Recipes. In a nationwide contest, people submitted over 2,800 recipe entries that told a narrative, chronicled an immigrant family and served as a connection to another cook of long ago. The result is 300 classic American recipes inspired by convenience, great names or family recipes.


Naked Ladies with Their Legs Crossed (Spiced Crullers)
(Courtesy of the Editors of Cook's Country Magazine, America’s Best Lost Recipes)
Makes 24

1 russet potato, peeled and cut into 1-inch chunks
1 large egg
2 Tablespoons milk
1¼ cups sugar
½ tsp vanilla extract
1½ cups all-purpose flour
1½ tsp baking powder
½ tsp salt
½ tsp ground cinnamon
1/8 tsp ground nutmeg
2 quarts vegetable oil

Bring the potato and water to cover to a boil in a small saucepan. Reduce the heat and simmer until the potato is tender, about 15 minutes. Drain the potato, then mash until smooth. Let cool completely, at least 30 minutes.

Transfer ½ cup mashed potato to a medium bowl (discard the remaining potato) and beat in the egg, milk, ½ cup of the sugar, and vanilla until combined. Whisk the flour, baking powder, salt, cinnamon, and nutmeg in a large bowl. Make a well in the center of the flour mixture and add the potato mixture. Stir to form a moist and sticky dough.

Working on a heavily floured work surface, roll the dough into an 18 by 14-inch rectangle about ¼-inch thick. Cut the dough in half lengthwise, then cut each half crosswise into 1½ -inch wide strips; make a slit in each strip, and twist to shape the dough to resemble crossed legs. Transfer the crullers to a floured baking sheet and refrigerate until ready to fry. (The crullers may be covered with plastic wrap and refrigerated for up to 24 hours.)

Heat the oil in a large Dutch oven over medium heat until the temperature reaches 350°F. Carefully lower 6 crullers into the hot oil and fry, maintaining a temperature between 325°F and 350°F, until crisp and deep brown on both sides, about 6 minutes. Using a slotted spoon, transfer the crullers to a plate lined with paper towels and drain for 3 minutes. Toss the crullers in a bowl with the remaining sugar and transfer to a serving plate. Repeat with the remaining crullers, regulating the oil temperature as necessary. Serve.

Blueberry Boy Bait
(Courtesy of the Editors of Cook's Country Magazine, America's Best Lost Recipes)
Serves 12

Cake
2 cups plus 1 tsp all-purpose flour
1 Tablespoon baking powder
1 tsp salt
16 Tablespoons (2 sticks) unsalted butter, softened
¾ cup packed light brown sugar
½ cup granulated sugar
3 large eggs
1 cup milk
½ cup blueberries, fresh or frozen (If using frozen blueberries, do not let them thaw, as they will turn the batter a blue-green color.)

Topping
½ cup blueberries, fresh or frozen (see above)
¼ cup granulated sugar
½ tsp ground cinnamon

For the cake: Adjust an oven rack to the middle position and heat the oven to 350°F. Grease and flour a 13- by 9-inch baking pan.

Whisk 2 cups flour, baking powder, and salt in a medium bowl. With an electric mixer on medium-high speed, beat the butter and sugars until fluffy, about 2 minutes. Add the eggs, one at a time, beating until just incorporated. Reduce the speed to medium and beat in the flour mixture and the milk alternately in two batches until incorporated. Toss the blueberries with the remaining 1 teaspoon flour. Using a rubber spatula, gently fold in the blueberries. Scrape the batter into the prepared pan.

For the topping: Scatter the blueberries over the top of the batter. Stir the sugar and cinnamon together in a small bowl and sprinkle over the batter. Bake until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool the cake in the pan for 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (The cake can be stored at room temperature up to 3 days.)

Music break: Chispas by Charanga Cakewalk

Guest Interview Sweety Pies 7 MIN

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They say love can be tasted in the food that's prepared, especially when it's for family and friends. Some might say pies are the ultimate comfort food and are a true measure of a woman's cooking prowess. Author Patty Pinner lovingly remembers the domestic divas of her Michigan childhood as they cooked their way into a man's heart through pies in Sweety Pies.

The Egg Lady's Oatmeal Pie
(Courtesy of Patty Pinner's Sweety Pies, Taunton Press)
Makes one 9-inch pie

One 9-inch single Flaky Pie Crust or store bought pie crust, rolled out, fitted into a pie plate and edge trimmed and crimped
2 large eggs
¼ cup (1/2 stick) unsalted butter, melted
1 tsp vanilla extract
2/3 cup sugar
2/3 cup light corn syrup
2/3 cup old-fashioned oats

Preheat the oven to 350°F. Prepare the pie crust and set aside.

In a medium-size bowl, beat the eggs. Add the butter, vanilla, sugar, and corn syrup and stir until well mixed. Fold in the oats until well blended, then pour the mixture into the crust.

Place in the oven and bake until the crust is golden brown and the filling firm to the touch, about 45 minutes. Let cool on a wire rack 15 to 20 minutes before serving.

Miss Viola Tresvant's Blueberry Pie with the Crumb Topping
(Courtesy of Patty Pinner's Sweety Pies, Taunton Press)
Makes one 9-inch pie

One 9-inch single Flaky Pie Crust (p. 8) or store bought pie crust, rolled out, fitted into a pie plate and edge trimmed and crimped

Crumb Topping
1 cup all-purpose flour
½ cup firmly packed brown sugar
½ teaspoon ground cinnamon
½ cup (1 stick) chilled unsalted butter, cut into pieces

Filling
½ cup granulated sugar
¼ cup all-purpose flour
4 cups fresh blueberries, picked over
½ teaspoon finely grated lemon rind
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter, cut into pieces

Preheat the oven to 400°F. Prepare the pie crust and set aside.

Make the crumb topping. In a medium-size bowl, stir together the flour, brown sugar and cinnamon until well mixed. Work the butter in with a fork or your fingertips until the mixture resembles crumbs the size of tiny sweet-peas. Set aside.

Make the filling. In a large bowl, stir together the sugar and flour until well mixed. Gently stir in the blueberries and lemon rind and juice. Pour the mixture into the pie crust, then dot it with the pieces of butter. Sprinkle the crumb topping evenly over the top of the pie.

Reduce the oven temperature to 350°F. Place the pie in the oven and bake until the topping is golden brown, 40 to 45 minutes. Let cool completely on a wire rack before serving. This looks and tastes wonderful with a dollop of vanilla ice cream sitting on top.

Music break: The Zero Gravity Lick by West One UK Library

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