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

DONATE!

close

FROM THIS EPISODE

Paula Lambert makes handcrafted Italian cheese, and writer John T. Edge decants wines of the Deep South. Pastry chef David Lebovitz explores Paris on a food budget, and chefs Jonathan Waxman and Michael McCarty dish up delicious California cuisine. While etiquette maven Helena Echlin offers advice on feeding the homeless, Dr. Karen Dente discusses the healing power of honey. Mark McAfee talks about the raw milk bill, and Stephane Reynaud pigs out on fine French pork. As always, Laura Avery serves up a fresh Market Report.

One Good Dish

David Tanis

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

Guest Interview Raw Milk 5 MIN

organic pastures.jpg

Mark McAfee, of Organic Pastures Dairy Company in Fresno, talks about AB 1735, the raw-milk bill, which passed the California legislature in October. Raw milk is milk that has not been pasteurized or heated, and is illegal in some states. Its proponents believe its healthy bacteria, enzymes and proteins are beneficial. Although California has always allowed the sale of raw milk, the just-passed bill provides for stricter bacteria limitations. Organic Pastures was California's first raw milk dairy with certified organic pasture land. To learn the latest on the raw milk debate, visit the Organic Pastures website.

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

Guest Interview Handmade Mozzarella 6 MIN
mozzarella.jpg

Paula Lambert makes handcrafted, specialty gourmet cheeses. Founder of the Mozzarella Company in Dallas, Texas, she began her cheese business in 1982 after being unable to buy mozzarella in the United States. Lambert explains the mozzarella-making process, the cheese's uniqueness, its various types and her cheese-making classes. Her latest book is Cheese, Glorious Cheese! and she shares the following recipe.

"Mozzarella in Carrozza" is a classic Italian dish. It gets its name, "Mozzarella in a Carriage," from the cheese being placed between two slices of bread before it's sautéed, as if it were riding in a carriage. Paula thought it would be fun not only to change the cheese to Crescenza--a soft, fresh Italian cheese with a tart, clean flavor, but also to dip the bread into an herbed batter to give it a fresh and modern twist. When she lived in Italy, Crescenza was one of the cheeses Paula loved most. She bought it to take on picnics and to eat with salami, tomatoes and olives. Stracchino and Crescenza are very similar. You can use any combination of fresh herbs you prefer.

Crescenza in Carrozza with an Herb Crust
Serves 4

Note: You could also substitute Port Salut, Monterey Jack or fresh Mozzarella for Crescenza

  • 4 eggs
  • 1 cup milk
  • ½ tsp seasoning salt
  • 1 Tablespoon minced fresh flat-leaf parsley
  • 2 Tablespoons teaspoon minced fresh chives
  • 1 Tablespoon minced fresh oregano
  • 1 Tablespoon minced fresh basil
  • 1 tsp minced fresh rosemary
  • 8 ozs Crescenza
  • 8 slices sandwich bread, crusts removed
  • 4 Tablespoons extra virgin olive oil
  • 4 Tablespoons vegetable oil
  • ½ cup mango chutney

 
Crack the eggs into a low-sided, flat bowl.  Beat with a whisk for a minute until well beaten.  Add the milk, salt, parsley, chives, oregano, basil, and rosemary and whisk to combine.  Set aside.

Slice the Crescenza into 8 slices each about ¼-inch thick.  Then cut the slices of cheese in half.  Cut the slices of bread in half so that you have 16 rectangular pieces of bread. Lay eight slices of bread on a flat surface and distribute the slices of cheese atop the bread.  Cover with the remaining eight slices of bread.  Using your fingers, pinch the edges of the bread closed to contain the cheese.

Pour the olive oil and vegetable oil into a medium skillet and place over medium heat. Heat the oil to about 350°F. When the oil is hot, but not smoking, one by one, dip the sandwiches into the egg batter and coat them on both sides as well as the edges and then place the little sandwiches in the oil.  Cook on one side and then the other until golden brown.


Serve immediately. Pass the chutney in a separate bowl.

Recipe courtesy of Paula Lambert's Cheese, Glorious Cheese!

Music break: The Caterpillar Crawl by The Strangers

Guest Interview Haute Chefs of California Cuisine 7 MIN

great_amer_cook.jpg

In his book, A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs, Jonathan Waxman reflects on the influence his children have had on his cooking. A former chef at the legendary Chez Panisse in Berkeley and the chef-owner of Barbuto in New York City and West County Grill in Sebastopol, California, Waxman is credited with introducing California cuisine to the East Coast.

michaels.jpg

Another haute chef of California cuisine is Michael McCarty, owner of Michael's restaurants in Santa Monica and New York. McCarty's latest book is Welcome to Michael's: Great Food, Great People, Great Party!. His recipe for pan-seared king salmon with blood orange vinaigrette is illustrative of what has become known as "California cuisine."

Pan-seared King Salmon with Blood Orange Vinaigrette
Serves 4

  • 2 cups fresh blood orange juice
  • 1/3 cup white wine vinegar
  • 1 1/4 cups extra-virgin olive oil
  • Sea salt and freshly ground white pepper
  • 1 cup blood orange segments, well drained of excess juice
  • 2 Tablespoons clarified butter
  • Four 6-oz boneless, skinless king salmon fillets
  • 1 Tablespoon chopped fresh chives


Place the orange juice in a small saucepan over medium heat. Bring to a simmer and cook for about 30 minutes or until reduced to 2/3 cup. Remove from the heat and set aside to cool.

Combine the vinegar with the reduced orange juice. Whisk in the oil, and season with salt and white pepper to taste. Fold in the orange segments and set aside.

Heat the butter in a large nonstick sauté pan over high heat. When very hot but not smoking, add the salmon and sear for about 4 minutes or until just set around the edges. Turn and sear for an additional 4 minutes or until the fish is just barely cooked through.

While the fish is cooking put the vinaigrette in a small saucepan and gently warm it over low heat.

Spoon the warm vinaigrette on each of 4 dinner plates. Place one piece of salmon in the center of each plate. Garnish with chives and serve immediately.

Recipe courtesy of Michael McCarty's Welcome to Michael's.

Guest Interview Pork & Sons 5 MIN

pork_and_sons.jpg

French chef Stephane Reynaud celebrates all things pig in his whimsical book, Pork & Sons. Born into the meat business, Reynaud recounts memories of his grandfather's butcher shop in Saint-Agreve and taking part in the annual pig slaughter. He is the co-owner of the restaurant Villa9trois in Montreuil, France.

Music break: Goin' Down South by Hutcherson & Land

Pork & Sons

Stephane Reynaud

Guest Interview Wines of the Deep South 6 MIN

dennis_vineyards.jpg

Food writer John T. Edge decants wines of the Deep South. The Muscadine and Scuppernong grapes are traditional to the American South. The states of North Carolina and Georgia might rival California in wine growing in the future. He recommends Dennis Vineyards of North Carolina for Southern wine. Edge is the director of the Southern Food Alliance and contributing editor at Gourmet.

Music break: Summer in Shima by Koichi Oki

Guest Interview Paris on a Food Budget 6 MIN
gf080112Raw_Milk_Honey_Power167x120.jpg

Paris-based pastry chef David Lebovitz explores the City of Lights on a food budget. David, who recommends that the budget-conscious visit Paris in the winter, suggests eating at Mon Vieil Ami and Café des Musées. He shares tips for cheap eats, secrets to drinking like a Parisian, and common food-and-drink tourist traps to avoid. Lebovitz, a cookbook writer and chocolate expert, blogs about his sweet life in Paris.

Music break: Ideal Infinity by Organic Grooves 3

Guest Interview The Market Report 7 MIN

savoy_cabbage.jpg

Laura Avery chats with Mark Peel, chef-owner of Campanile restaurant, who is crazy about savoy cabbage. He slices the cabbage into ribbons, chiffonade style, about the slice of cole slaw, and sautes it with garlic and onions in olive oil. Once it's softened, he suggest that you can add 2 quarts of chicken stock to make a soup. You can also add cubed potatoes, chopped carrots and fresh noodles.

If you want to eat the savoy cabbage as a side dish, saute the cabbage, onions and garlic and thin slices of apple until softened. Add salt and pepper and enjoy!

Jimmy Williams, along with his son Logan, is the owner of Hayground Organic Gardening in Hollywood.  They grow over 1,000 varieties of rare and heirloom vegetable plants and fruit trees in their small lot. Hayground specializes in turning residential yards into fully functional gardens.

Jimmy recommends planting chard, mizuna, lettuce mixes and Upland-cress, which is like watercress but can be grown in the soil. You can harvest this for months by clipping the outer leaves of plant, not the center.

Music break: Theme from Custom XKE by the Omega Men

Welcome to Michael's

Michael McCarty

Guest Interview Etiquette on Feeding the Homeless 5 MIN

table_manners.jpg

Etiquette maven Helena Echlin has guidelines on what and how to feed the homeless. She shares the best approach for giving food to a homeless person and the types of food they might prefer. Can't find a homeless person to give your leftovers? Take a tip from the San Francisco-based movement Replate, which encourages those with unwanted leftovers to place them on top of the nearest trash can so that the food doesn't go to waste. Echlin writes the Table Manners column for Chow magazine.

Music break: Bulldog by the Fireballs

Guest Interview Healing Honey 5 MIN

honey.jpg

Dr. Karen Dente, who writes about medical issues for various English and German-language publications, discusses the healing power of honey. The antibacterial properties of medicinal honey help heal chronic skin wounds such as diabetic ulcers, burns, and bedsores. New Zealand beekeepers harvest Manuka Honey, which is being promoted as a wound treatment. The Food and Drug Administration approved the use of Medihoney for use in wounds and burns in July 2007.

Music break: Chispas by Charanga Cakewalk

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