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FROM THIS EPISODE

Executive Chef Gabriel Gabreski cooks up an exceptional duck-egg pasta, while Rickmond Wong gets obsessed with ramen and Tom Kevill Davies travels the Americas by bicycle in search of the perfect meal. Dentist Nancy Schort reports on the pros and cons of chewing gum, David Lebovitz gets the scoop on French ice cream and Jessica Harris reveals the culinary influences of African-Americans on Martha's Vineyard. Amy Standen shares her passion for all-things meat in the magazine Meatpaper and, as always, Laura Avery has the weekly Market Report.

One Good Dish

David Tanis

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

Guest Interview Meatpaper 7 MIN

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After noticing that meat was everywhere in art, dialogue and our kitchens, Amy Standen and her friend Sasha Wizansky co-founded and created Meatpaper magazine as a way to discuss meat and its very potent symbolism in our lives. Whether you're a vegetarian or a carnivore, meat seems to beg the question, what does it mean to be human?

Guest Interview The Rameniac 7 MIN

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Ramen, the Japanese dish of noodles served in broth, actually originated in China. It differs from Japanese noodle dishes because it is served in meat-based broth, as opposed to vegetable and seafood broth, historically the predominant parts of the Japanese diet. After World War II, the introduction of American and European cuisines with more meat products played a large role in ramen's increased popularity. 

Rickmond Wong is an L.A. resident and former English teacher in Southern Japan, where he got his "ramen training." The self-proclaimed "Rameniac" cooks up some ramen facts, including what makes a good ramen, the regional differences in its preparation and proper ramen etiquette. 

Where to get the best ramen in L.A.:
Santouka
3760 Centinela Ave.
Los Angeles
310-398-2113

Shinsengumi Hakata Ramen
2015 W. Redondo Beach Blvd., Suite C
Gardena
310-329-1335

Gardena Ramen
1840 W. 182nd St.
Torrance
310-324-6993


Music Break -- Under the Bridges of Paris - Michel Legrand

Guest Interview The Hungry Cyclist 7 MIN

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In 2005, Tom Kevill Davies (aka 'The Hungry Cyclist') began a culinary bike tour with a twist. He cycled more than 14,000 miles across the Americas from north to south, guided on his gastronomical tour through his interactive website, where he took advice, suggestions and recommendations about where to eat – from food festivals to a family home. The result was a slow and intimate journey that exposed Tom to the culture and food traditions of every community he visited. His final destination was Rio de Janeiro, where he landed in May 2007. Follow Tom's journey, see his gallery and read his diary on his Hungry Cyclist website.


Music Break -- Snoopy - The Playboys

Guest Interview Sweet Tooth 7 MIN

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Brentwood dentist Nancy Schort shares the sticky truth about the effect of sugary sweets on our teeth. One of the biggest culprits is chewing gum. But are there benefits as well? While chewing gum CAN cause jaw-alignment problems and worsen TMJ symptoms, in moderation it can be beneficial--especially when it's sugar-free! Chewing gum produces saliva, a natural buffer that helps break down the sugars and glucose that cause tooth decay. Saliva also contains natural preventatives like calcium and phosphates that re-mineralize teeth.


Music Break -- Eccitamanto - Gianni Mazza

Guest Interview The Market Report 7 MIN

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Laura Avery talks with Quinn Hatfield, chef/owner of Hatfield's Restaurant about beans (blue lake, yellow-wax, haricots verts, yellow and green romanos). He's currently serving the beans with squid at the restaurant.  Quinn says the secret is to cook them in hot boiling water with a good salt, then immediately put the beans in ice cold water so they maintain their color. Quinn glazes the beans with an onion puree or a garlic puree with lemon, but you can also toss them in a vinaigrette.


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Laura also talks with the Berry Queen, Py Pudwell about currants, These European berries, which are most often used for jelly, sauce or garnish, are a wonderful dichotomy of nature, as  they're simultaneously sour and sweet and are absolutely delicious, even raw.  Health-conscious eaters love their high vitamin-C content. The currant season is only six weeks long (mid-June through the end of July), so come and get 'em!


Music Break -- Verve - Antonio & Ciro Dammicco

Guest Interview Martha's Vineyard 7 MIN

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Author Jessica Harris is known for her writings about the food traditions of the African diasporia, so it may be surprising that her latest book, Martha’s Vineyard Table, focuses on the food history of this traditionally elite and seemingly homogenized vacation paradise off the coast of Massachusetts. Unknown to many, Martha's Vineyard has a rich history of African American culture, which has heavily influenced the development of the island's favorite foods. From Jamaican (Red Pea Soup with Spinners, made with kidney beans and dumplings) to Southern African-American (Corn Fritters), Jessica highlights island classics with multicultural touches. She also spotlights the African American community itself, from the neighborhoods and beaches that helped shape Martha's Vineyard.


Summer Southern Succotash

6 large, ripe tomatoes, peeled, seeded and coarsely chopped
2 cups freshly cut corn kernels
1 pound okra, tops and tails trimmed and cut into 1/2 inch think rounds
1 habanero chili, pricked with a fork (optional)
1 1/2 cups water
Salt and freshly ground black pepper to taste

Combine all of the ingredients except the salt and pepper in a saucepan, stir to mix, and place over medium heat. Bring to boil, lower heat to simmer, cover and cook for 15 minutes, or until the vegetable are tender and the flavors are well blended. Remove the chile when the dish has reached the desired spiciness. Season with salt and pepper and serve hot.


Marvino's Lobster Grits

4 cups seafood broth
2 tablespoons butter
Salt to taste
1 cup whole-grain grits
1 pound cooked lobster tail meat

Combine the broth, butter and salt in a 5-quart saucepan and bring to rolling boil. Gradually add the grits, stirring constantly, and let the mixture return to a boil. Lower the heat to a simmer and cook the grits uncovered, stirring occasionally so that they will not stick or form a skin, for about 25 minutes, or until they are creamy or done to your taste. (Folks who like to cook their grits longer will need more liquid.) When the grits are done, spoon them into individual bowls and top each with one-fourth of the lobster. Serve immediately.


Suesan's Corn Bread-Collard Green Pie

Home-style corn bread batter (below)
1/2 cup (1 stick) butter, at room temperature
1/2 pound yellow summer squashes, trimmed and coarsely chopped
Salt to taste
2 tablespoons olive oil
4 onions, chopped
5 cloves garlic, minced
1 pound fresh collard greens, rinsed, stems discarded, and leaves torn into small pieces
Low-sodium soy sauce to taste
1/2 teaspoon dried thyme, or to taste
Freshly ground black pepper to taste

Preheat the oven to 400oF.  Prepare the corn bread batter as directed and reserve.  Put 4 tablespoons of the butter in a 9-by-12-inch baking pan and place in the oven.  When the butter has melted, remove the pan from the oven and reserve.

Place the squash in a saucepan and add salted water to cover. Bring to a boil and boil for 8 minutes, or until the squash is soft.  Drain well and place in a bowl.  Season with salt and then mash in the remaining 4 tablespoons butter with a fork.  Set aside.  Heat the olive oil in a skillet over medium heat.  Add the onions and garlic and saute for 2 to 3 minutes, or until the onions are lightly browned.  Add the collard greens, season with the soy sauce, thyme, and pepper, and continue to cook, stirring occasionally from the bottom so the onions don't stick, for 6 to 7 minutes, or until the greens are wilted.  Remove from the heat. Pour half of the corn bread batter into the butter in the baking pan. Spoon the collard greens mixture on top of the batter. Bake for 20 minutes, or until golden brown. Remove from the oven and let cool. Cut into squares to serve.


Home-Style Corn Bread Batter

1/2 cup (1 stick) butter
1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1 cup milk


Music Break -- Fiendish Fifth - Shawn Lee's Ping Pong Orchestra

Guest Interview Duck-Egg Pasta 7 MIN

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Gabriel Gabreski is the Executive Chef at Blue on Blue restaurant at the Avalon Hotel in Beverly Hills. His signature dishes make the most of market-fresh and seasonal ingredients, including an exceptional pasta whose richness comes from duck eggs.  Gabriel serves the duck-egg pasta at his Chef's Table sitting, a seven-course meal where guests can join him at the Farmers' Market to create a customized menu. He shares the secret to this sumptuous pasta and how to find the ingredients.

Blue on Blue
9400 W. Olympic Blvd.
Beverly Hills
310-277-5221

Duck Egg Tagliatelle, guanciale, favas, pecorino, summer truffles 

Pasta:
2 cups all purpose flour
3 duck eggs
Pinch of salt 

Place the flour on a large cutting board and shape into a mound. Create a well to hold the eggs and, slowly with a fork, work a little flour into the egg mixture. Gradually add the flour until everything is incorporated and knead until a smooth elastic ball forms with little stickiness. Cover and let rest.

Divide the dough in four. Flatten 1/4 of the dough and insert it into a pasta machine. Start with the largest opening and roll out the pasta. Repeat this procedure twice, lowering the setting to create a smaller opening for the pasta. Follow this technique until you achieve a thin sheet of pasta. Slice into thin ribbons and let dry on a cotton towel. Cook in a large pot of boiling water and salt according (think ocean salt water), the salt adds to the flavor of the dish.


1 cup favas beans (separate the favas from the pod and set aside)
½ cup guanciale (salted pork jowl, common in rome)
1 cup grated pecorino 
½ cup butter 
1 lg. summer truffle (chefs wharehouse)  

To finish slowly simmer the guanciale in 1 tbs olive oil. Add the favas and pasta to the water. Fresh pasta cooks quickly so check after 2-3 minutes. Strain and add the pasta to the guanciale, add the fresh butter and toss lightly. Shave the truffles and finish with the fresh pecorino. Always check the seasoning at the end.

By Chef Gabriel Gabreski


Music Break -- Sticks & Stones - Johnny 'Hammond' Smith

Guest Interview Get the Scoop! 7 MIN

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David Lebovitz is a sought-after cooking instructor with an award-winning food blog. Trained as a pastry chef in France and Belgium, he worked in Chez Panisse in Berkeley, California for 12 years.  David now lives in Paris, France, where he leads culinary tours of the city. His latest book is The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments.  He gives a tasty look at ice cream, from the differences in ingredients and methods of preparation to suggestions on the perfect add-ins.


Music Break -- Gone with the Wind - Wes Montgomery

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