FROM THIS EPISODE
You may not think the Secretary of Agriculture has anything to do with you. But everything related to food in this country — down to the cost of produce at the market and the price of a steak dinner at your favorite restaurant — falls under the purview of the Ag secretary. The President has chosen former governor of Georgia, Sonny Perdue, to carry out his new agenda in the wake of this week’s hotly contested withdrawal from the Paris Treaty. We called Harvest Public Media’s Investigations Editor, Peggy Lowe, to find out how rural America is reacting to the big changes coming to crop subsidies, immigration, school nutrition programs, food stamps and more.
The last time we spoke with the world’s most famous butcher, Dario Cecchini, he shared his story of abandoning his dream of becoming a veterinarian to enter the family business. Antica Macelleria Cecchini in the small Tuscan village of Panzano is a destination for epicures who revere nose-to-tail cooking. Cecchini now has an ambitious new concept in the works. Inspired by a recent trip to Brazil, he plans to turn frequently overlooked forequarter cuts into delicious — yet affordable — dishes like Chianti ramen. The highly anticipated Cecchini Panini will open its doors in March of 2018.
Man, meat, fire. What could be more primal than the act of grilling a steak? For that, we turn to Richard H. Turner. He’s the co-owner of Turner & George, a rare breed meat merchant based in London, and the executive chef of Hawksmoor. In 2015, he took home the city prize for best steak. Get tips from Mr. Meatopia himself for everything from barbecuing to butchering bovines, buying quality cuts of beef and recipes in his newly published “PRIME: The Beef Cookbook.”
Richard H. Turner
In the 1970s, making smoked salmon mousse was a snap. A touch of cream, a little salmon, plus a few drops of liquid smoke. But in much of the barbecue community, the smoky liquid fix is considered sacrilege. Bottles of the flavoring agent have been on the market since 1898, but this quick fix is the antithesis to the “low and slow” ethos preached by barbecue purists. Food writer Matthew Sedacca delves into the history and controversy associated with liquid smoke for Eater.
There’s no shortage of Sichuan restaurants in the San Gabriel Valley, where a new host of trendy hotspots offers more options to adventurous eaters than just the tongue-numbing, ma la sensation found at places like Chengdu Taste or Szechuan Impression. This week, LA Times food critic Jonathan Gold sits down to a 9-course tasting tour at Chengdu Impression, the newest outpost of a Chinese restaurant group based in Sichuan’s capital city. Read his full LA Times review here.
Panda dumpling. (Photo courtesy of Sichuan Impression)
Chengdu Impression: 21 East Huntington Drive, Arcadia, CA 91006 | (626) 462-9999
Long before anyone realized that gluten-sensitivity was an autoimmune disorder, Elisabeth Prueitt endured the daily discomforts of developing the pastry recipes that would turn Tartine Bakery & Cafe into San Francisco's most popular destination for the carb-loving, all-day brunch crowd. It wasn't until she switched to naturally leavened breads made from heirloom grains that Prueitt's symptoms finally subsided. More than a decade later, she and her husband, Chad Robertson, are expanding to a fourth Bay Area location, with their largest retail operation yet coming to Downtown LA’s Arts District later this year. Prueitt’s new book, “Tartine All Day,” shares seasonal recipes and techniques for the modern home cook. Find a recipe for Prueitt’s buckwheat crêpes on the “Good Food” blog.
There's nothing more beguiling than food that speaks of place. At Truss & Twine in Palm Springs, chef Michael Beckman gets hyper-local with nopales from the Santa Monica Farmers Market that he uses to make a cactus confit that he pairs with goat cheese dusted in dehydrated bougainvillea powder. Farmer Mario Trevino of Trevino Farms in Lompoc, California, says his hearty succulents may be prickly, but nopales aren’t picky about the soil they’re grown in. The paddles grow year-round but are the most tender in the springtime. He uses the cactus pears that come in during the fall to make agua fresca. Find a recipe for Beckman’s cactus confit on the “Good Food” blog.
More From Good Food
Vinegar, 'Tasting Georgia,' and dinner and a movie, Bollywood-style Sri Rao pairs classic Indian dishes with Bollywood films, and Carla Capalbo fills us in on the ancient wine and food traditions of Georgia in the Caucasus region. Harry Rosenblum shares tips on how to make vinegar at home, then Michael Harlan Turkell takes us on a global acid trip. Plus: Jonathan Gold’s New Zealand food crawl and honeynut squash at the market.
Ottolenghi and Goh stay 'Sweet,' passion fruit, DJ Wolfgang Puck Yotam Ottolenghi and Helen Goh get ‘Sweet’ in a new cookbook, Jonathan Gold tries Thunderbolt frog in the SGV and Linda Civitello sheds light on the revolutionary power of baking powder. Plus: Laura Avery shops for passion fruit at the market and Wolfgang Puck stops by the basement to share his favorite tunes.
Besha's goodbye, foraging tips and a new Night + Market cookbook Besha Rodell files her last restaurant review for LA Weekly and Mia Wasilevich explains how to turn wild plants into great food. Jonathan Gold samples the Peruvian fare at Rosaliné and Gustavo Arellano talks up Burritos La Palma in the OC. Plus: A recipe from Kris Yenbamroong’s Night + Market cookbook, Korean-Mexican food in Seoul and apples at the market.
The Silk Road show We devote the bulk of this week’s show to food eaten on the ancient Silk Road. Caroline Eden starts us off in Samarkand, then Naomi Duguid and Yasmin Khan take us to Armenia, Azerbaijan, Georgia, Kurdistan and Iran. Back on our side of the pond, Harvest Public Media’s Kristofor Husted reports on the herbicide dicamba, Jonathan Gold eats at Delicious Food Corner and we shop for fresh kale at the market.
LATEST BLOG POSTS
Dinner and a movie, Bollywood-style According to “Bollywood Kitchen” author Sri Rao, those who favor the flavor explosions found in traditional Indian cuisine will also be fans of over-the-top Bollywood cinema. Try his recipe for chicken korma and enjoy, while “Bajirao Mastani” plays on the screen. Read More