Photo courtesy of Ed Anderson
FROM THIS EPISODE
In the radio biz, there’s a standard question we ask of all our guests when we do our microphone soundchecks: “What did you have for breakfast?” We kick off The Breakfast Show with a montage of some of our favorite responses. Thanks to our guests for being such great sports: Louis Tikaram, Pawan Mahendro, Arjun Mahendro, Nakul Mahendro, Niki Nakayama, David Karp, Aubry Walch, Kale Walch, Lolis Eric Elie, Isa Fabro, Matt Biancaniello, TiGeorges LaGuerre, Anya Fernald, Christine Moore, Francis Derby, Jessica Koslow, Curtis Stone, David Jackson, Jonathan Gold and our very own host, Evan Kleiman.
We can’t talk breakfast without talking biscuits. Though they’re also eaten for lunch and supper, too, biscuits are predominantly a breakfast food, says April McGreger, a baker who owns Farmer’s Daughter Pickles and Preserves in North Carolina. McGreger has done tremendous research into the evolution of biscuits over the last century. The Biscuit Disciple gives us the 411 and shares a killer recipe for sweet potato biscuits. It comes from her book that is simply titled “Sweet Potatoes.” Make mine a cathead biscuit, if you please!
Most of the breakfast foods we eat in the US are sweet and hearty, from donuts and pancakes with maple syrup to frosted flakes and biscuits and gravy. At Orsa & Winston in Downtown LA, Chef Josef Centeno is going the savory route. Find out how a trip to Japan inspired his take on the traditional Japanese breakfast. Try your hand at his Breakfast in a Shell, and let us know how it works out for you.
In John Currence’s world, cornmeal looms large. He’s the man behind the Big Bad Breakfast restaurants in Mississippi and Alabama and author of the cookbook, “Big Bad Breakfast: The Most Important Book of the Day.” Listen up to hear how cornmeal figures into his oyster hangtown fry, the Mississippi Delta tamale and his homemade frosted cornflakes.
Next our breakfast crawl takes us in search of tasty Cantonese dim sum, where an endless parade of small plates and baskets filled with steamed dumplings, buns, balls and cakes wheeling by on carts can make even the savviest eaters dizzy. We tapped food writer and illustrator Carolyn Phillips for ordering tips from her book, "The Dim Sum Field Guide".
We could go on about breakfast forever. But since all good things must come to an end, we close out the show at the Santa Monica Farmers Market with an ingredient arguably more essential to breakfast than any other: eggs. Peter Schaner talks about raising, feeding and caring for 500 egg-laying hens at his Southern California farm. Miles Thompson, the executive chef at Michael’s in Santa Monica, explains the difference between cooking with farm-fresh eggs versus most of the eggs you find in large supermarket chains: "Food in general would not be the same without eggs. It’s the glue that holds together all the crazy ideas inside cooks' and chefs' heads.”
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