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FROM THIS EPISODE

This week, Conde Naste announced it was shuttering Gourmet magazine after almost 70 years.  Food writer Jonathan Gold gives a eulogy for this highly respected publication.  And LA Times Food Editor Russ Parsons has some thoughts on what will take Gourmet's place in our diverse media landscape. 

Amanda Hesser explains how she's using the internet to write a cookbook.  Incredibly outspoken and confident Stefan Richter stops by with the scoop on being a reality show contestant.  Waiter X, Steve Dublanica, returns to Good Food with answers to your questions about how not to anger your waiter. 

Are tomatoes leaves really poisonous?  Food Scientist Harold McGee has the real deal.  Los Angeles Magazine's Ann Herold helps us with our backyard gardens.  Tara Kolla explains what is illegal about being an urban farmer in LA.  And farmer Alex Weiser shows off his onions at the Santa Monica Farmers Market.

Well-Preserved

Eugenia Bone

Producers:
Bob Carlson
Jennifer Ferro
Candace Moyer
Connie Alvarez
Holly Tarson
Harriet Ells
Gillian Ferguson

Guest Interview The State of Food Journalism 5 MIN, 42 SEC

Russ Parsons is the Food Editor for the Los Angeles Times.  He is the author of How to Pick a Peach.

 

Music Break: Last Tango In Turrell by Impala

How to Pick a Peach

Russ Parsons

Guest Interview Edible Backyards 4 MIN, 49 SEC

Los Angeles Magazine OctoberAnn Herold edited Los Angeles magazine's current issue on backyard gardening. 

She recommends buying seedlings from:

Lora Hall - Full Circle Gardening

Jimmy Williams - Hayground Organics
(323) 216-0379

Green Thumb Nursery
Canoga Park

Green Arrow
North Hills

Sperling (for fruit trees)
Calabassas

Music Break: El Gran Poder by Alla

Guest Interview Food and Flowers Freedom Act 5 MIN, 34 SEC

Tara Kolla is an urban farmer, growing organic flowers in Silverlake.  She had to stop selling at Farmers Markets because of a 1946 Truck Farming ordinance that prohibits the selling of anything grown on your property except vegetables.

City Council President Eric Garcetti has introduced a motion reversing this ordinance.  Read about the motion, dubbed the Food and Flowers Freedom Act.  Tara and other fellow urban farmers have started the group Urban Farming Advocates.

Guest Interview Food 52 7 MIN, 2 SEC

Amanda Hesser is a food writer for The New York Times.  She and writer Merrill Stubbs have created Food52.com, a collaborative website that is collecting recipes from home cooks.  They announce a category and recipes are submitted.  Amanda and Merrill choose three recipes to test.  Two are presented to the collaborators and a winner is voted on.  They hope to publish a cookbook with about 150 recipes.

Savory Bread Pudding
(Photo: Sarah Shatz)

This Savory Bread Pudding recipe won their Week 14 competition:

Serves 4
3 cups diced bread
4 large eggs
1 egg yolk
1 cup heavy cream
1/2 cup whole milk
4 oz chevre, finely crumbled
3 oz prosciutto, diced
1 tsp fresh thyme
2 shallot, minced
4 crimini mushrooms, sliced
Cracked pepper, to taste
1/4 cup shredded gruyere or parmesan (optional)

Toast bread cubes in 350 degree oven for 10 minutes or so, stirring halfway through. Leave oven on at 350.

In a bowl, mix together eggs, milk, and cream until thoroughly blended.
In a 9x9 square baking pan, toss together bread cubes, prosciutto, shallot, mushrooms, thyme, and pepper.

Gently stir in chevre.

Pour egg mixture over bread cubes.

If desired, garnish with a shredded cheese such as parmesan or gruyere, for a golden crust.

Bake in a 350 degree oven for 40 minutes, or until a thermometer inserted into center reads above 145 degrees.

 

Music Break: Latin Slide by La Clave

Guest Interview Market Report 8 MIN, 7 SEC

White Onions

White Onions

Red Onion

Red Onion

Spanish Onion

Spanish Onion

Onions are what's in season at Alex Weiser's farmstand. He has four different varieties available: 1) the traditional brown Spanish onion which stores for up to six months and has a sharp flavor. Even though it's the hottest it is the onion with the highest content of sugar; 2) the white onion, another storing email with a bright, crisp flavor; 3) Bermuda onion. A sweet onion that needs to be refrigerated and eaten within two months; 4) Sweet Sequoia. This variety is most similar to the Maui onion. It's a mild flavor that won't make your eyes burn.

Chef Jean Paul Meteigner of La Cachette Bistro is making all kinds of squash soup.  He uses Moroccan squash slices from McGrath Farms.  First he roasts it in the oven with leeks and onions then adds everything to 2 quarts of water.  Add curry powder and after about 35 minutes let cool. Then blend in a blender. Season to taste. La Cachette Bistro is at 1733 Ocean Ave, Santa Monica across from Le Merigot Hotel. 310-434-9509.

 

 

Guest Interview Top Chef 8 MIN, 50 SEC

Stefan RichterStefan Richter was a contestant on Season 5 of Bravo's Top Chef.  He now owns Stefan's at LA Farm in Santa Monica. 

Stefan will be a judge at KCRW's First Annual Good Food Pie Contest on November 14 at Westfield Topanga.  Register online.

Stefan hails from Finland.  Hear about a Finnish Cranberry Pie that he makes.   

Stefan's at LA Farm
3000 Olympic Blvd.
Santa Monica, CA 90404

 

Music Break: Lowdown Popcorn by James Brown

Guest Interview The Passing of Gourmet 6 MIN, 26 SEC

Jonathan Gold is the Pultizer Prize-winning food writer for the LA Weekly.  Jonathan has written for Gourmet extensively.  Read some of his articles in Gourmet.

On Monday, Condé Naste announced that they were shutting down Gourmet, a magazine that has been around for almost 70 years. 

Guest Interview How to Please Your Waiter 6 MIN, 41 SEC

Steve Dublanica, also known as Waiter X, writes the blog Waiter Rant.  His most recent book, Waiter Rant: Thanks for the Tip- Confessions of a Cynical Waiter, is now in paperback.

 

Music Break: The Dragon by Jimmy Giuffre

Steve Dublanica

Waiter Rant

Guest Interview Toxic Tomato Leaves? 5 MIN, 19 SEC

Tomato Leaves

Harold McGee is a noted food scientist and the author of several books including On Food and Cooking and The Curious Cook.

The tomato belongs to the nightshade family and it is widely believed that the leaves are toxic.  Harold says that there is no evidence to back that claim.  Instead, tomato leaves contain the alkaloid tomatine, which helps lower LDL cholesterol levels.

Harold has used tomato leaves in pasta sauces and in pestos.  Read about it in The New York Times.

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