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

DONATE!

close

FROM THIS EPISODE

The April 20 explosion of an oil rig has wreaked havoc on wildlife in the Gulf of Mexico.  This week on Good Food, hear about how the seafood industry is responding.  Rusty Gaude, a fisheries agent with LSU, explains the status of the spill on the ecosystem.  Shrimper Lance Nacio talks to us from his boat the Anna Marie.  CJ Gerdes, owner of the legendary seafood restaurant Casamentos in New Orleans, describes how consumers are reacting to the disaster in the Gulf.  Pine Nut Mouth can be a distressing reaction to the normally benign nut.  Polly Campbell describes what this allergy is like.  Pastry chef and blogger David Lebovitz shares stories of the sweet life in Paris.  Explore Thai Town with the LA Weekly's Jonathan Gold.  Thrillist's Jeff Miller takes us to the best sports bars in Los Angeles.  Laura Avery finds purple sprouting broccoli at the Santa Monica Farmers Market.  Plus, learn how to pair cheese and sake with Barrie Lynn.  And, join host Evan Kleiman for a meat pie at an Australian rules football game. 

One Good Dish

David Tanis

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

Guest Interview Market Report 6 MIN, 30 SEC

Green Beans

Joan Vogel is the author of 69 Quickies in the Kitchen, a self-published cookbook.  She is making a green bean slaw with an orange salsa.  Slice purple cabbage thinly using a box grater.  Cut green beans in half and toss with a vinaigrette and a salsa made from orange slices, onion, herbs and dried fruit.

Fresh Orange Salsa

Mix together the following ingredients:

1 cup diced and fresh orange segments, save the juice   
3 Tablespoons chopped red onion,  
2 Tablespoons chopped fresh cilantro and/or basil
1 Tablespoon olive oil, mixed with orange juice
A good shake of cayenne pepper
(Optional) 3-4 fresh kumquats, chopped, pitted, cooked with orange juice and a bit of sugar until soft

 

Citrus Rainbow Slaw

2-3 cup quartered and shaved purple cabbage, using the largest slicer of your box grater.
15-20 fresh French green beans cooked till crisp tender, ends snipped with your kitchen scissors. Cut in half
A generous handful of glazed crushed walnuts

 

Citrus Vinaigrette

1/2 cup Olive, canola, walnut, or a mixture of oils.
1 Tablespoon each fresh lemon, or lime juice, mixed with 1 Tablespoon orange juice
1 Tablespoon stone ground mustard
Too sour? Add a bit of natural maple syrup

 
Toss the salsa with the slaw just when ready to serve to keep everything crunchy.  Taste before serving to adjust proportions of ingredients, salsa and dressing.  Add 3 Tablespoons of chopped dried fruit to add some texture to the slaw.

Sprouting Broccoli

Neil works with Weiser Family Farms, which grown purple sprouting broccoli.  This variety takes 11 months to grow and has a strong flavor.  It has a purple color and sometimes you can find delicate yellow flowers attached.  Cook it quickly in a steamer or with olive oil in a pan.

Guest Interview Pine Nut Mouth 6 MIN

Polly Campbell is a food writer and restaurant critic for the Cincinnati Enquirer.  Last Christmas she suffered from Pine Nut Mouth, an allergy which caused all food to taste bitter.  The affliction is not fatal and for Polly, eventually dissipated and disappeared after several days.  Roger Hyam, a botanist in the UK wrote about his experience on his blog and got lots of feedback.  It's thought that the European variety of pine nut - the longer nut, doesn't cause Pine Nut Mouth.  Those grown in Asia, have been thought to be a different species and can cause the allergy, but not in everyone that consumes it.

 

Music Break: All I Really Want to Do by Billy Strange

Guest Interview The Gulf Oil Spill and Seafood 15 MIN, 30 SEC

Albert "Rusty" Gaude is a Fisheries Agent with LSU's Agricultural Center.  On April 20, an oil rig exploded in the Gulf of Mexico causing oil to spill into the waters.  The spill is moving West but has to contaminate many fishing centers on the Gulf Coast.  Some, however, have been closed.  

 

Captain Lance Nacio is a shrimper in Louisiana.  Since the oil spill, his shrimping region has been closed so he's been contracted by BP to work on the controlled burn.

 

CJ Gerdes runs Casamentos Restaurant in New Orleans.  

 

To track the progress of clean-up and to monitor the effect of the spill, here is a list of resources:

NOAA

The New York Times

The Times Picayune

US Coast Guard

Environmental Protection Agency

 

Music Break: Atman by Rodrigo y Gabriela

Guest Interview Footy 3 MIN

Evan at Footy

Footy Kick

Meat Pie Wrapper

Meat Pie

Evan Kleiman and Good Food producer Harriet Ells were invited to Australia to attend Tasting Australia.  On the way home, they stopped for a few days in Melbourne where they attended an Australian Rules Football game, or "footy."  The Collingwood Magpies took on the North Melbourne Kangaroos in a game that is a mix of soccer, rugby and hockey.  

View pictures from their trip on the Good Food Blog.

Guest Interview Where to Watch the Game in L.A. 8 MIN

Jeff Miller is the LA editor of Thrillist.  He recommends the following places to watch sports in L.A.

Essex Public House
6683 Hollywood Boulevard, Hollywood
(323) 460-6608

Goal
8334 W. 3rd St., Los Angeles
(323) 655-5955

South
3001 Wilshire Boulevard, Santa Monica, CA 
(310) 828-9988

Capital City
1615 North Cahuenga Boulevard, Hollywood
(323) 465-1750

Ye Olde King's Head
116 Santa Monica Boulevard, Santa Monica, CA
(310) 451-1402

Ye Olde Rustic Inn
831 Hillhurst Avenue, Los Angeles
(323) 662-5757

Short Stop
1455 West Sunset Boulevard, Los Angeles
(213) 482-4942

Big Wangs
1562 North Cahuenga Boulevard, Los Angeles
(323) 469-2449

Guest Interview Riding the Cheese Highway with Sake 6 MIN

Cheese and Sake

Barrie Lynn calls herself the Cheese Impressario.  This week, she is pairing various cheeses with sake.

Hook Cheese Company’s 10-Year Cheddar paired with Banzai’s Juiced: Plum Nectar Sake

Widmer’s Cheese CellarsAged Brick Spread paired with Banzai’s Euphoria

Carr Valley Cheese Company smoked Airco paired with Banzai’s Best in the East

 

 Juiced Plum Sake

Juiced Plum Sake

Euphoria

Euphoria Sake

Best in the East

Best in the East Sake

Guest Interview Boat Noodles in Thai Town 7 MIN

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly.  He recently won a James Beard award for his writing.

This week he reviews Pa-Ord Noodle in Thai Town.  They specialize in spicy boat noodles.

Pa-Ord Noodle
5301 Sunset Blvd., #8
Hollywood
(323) 461-3945

Find all of Jonathan Gold's restaurant recommendations on the Good Food Restaurant Map.

 

 

View Good Food Restaurant Map in a larger map


Music Break: Bags' Groove by John Lewis & Sacha Distel

Guest Interview Sweet Life in Paris 6 MIN

Ready for Dessert

David Lebovitz is a pastry chef and blogger living in Paris.  His new book is Ready for Dessert: My Best Recipes.

Cheesecake Brownies
One 9-inch square pan

6 Tablespoons unsalted butter, cut into pieces
4 oz bittersweet or semisweet chocolate, chopped
2/3 cup  sugar
2 large eggs, at room temperature
1/2 cup  flour
1 Tablespoon unsweetened cocoa powder
1/8 tsp salt
1 tsp vanilla extract
1/2 cup chocolate chips
8 oz cream cheese, at room temperature
1 large egg yolk
5 Tablespoons sugar
1/8 tsp vanilla extract


1. Line a 9-inch square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.

2. Preheat oven to 350 degrees.

3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup  sugar, then the eggs.

4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.

5. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.

6. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.

7. Bake for 35 minutes, or until the batter in the center of the pan feels just set.

Let cool, then lift out the foil and peel it away. Cut the brownies into squares.

Storage: These will keep in an airtight container for a couple of days. They also freeze well, too.

Ready for Dessert

David Lebovitz

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