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

SUPPORT KCRW!

close

FROM THIS EPISODE

Steve Ettlinger breaks down the surprising source of preservatives in Twinkies; Elizabeth Royte finds the final resting place of her garbage; and Ed Begley, Jr. makes toast with the power from his bike.  Scott Daigre explains how to have fresh homegrown tomatoes all summer; Russ Parsons takes to the sea and joins a squid harvest; Christopher Kimball helps stock our kitchens with the best gadgets; Jonathan Gold visits Providence in L.A. and Laura Avery finds the freshest blueberries in the Market Report.

One Good Dish

David Tanis

Producers:
Bob Carlson
Jennifer Ferro
Thea Chaloner
Candace Moyer

Guest Interview Divine Providence 7 MIN

Providence.jpg

The word “providence” conveys a level of protection and guidance – a word not lost on the chef of Providence restaurant, Michael Cimarusti.   Jonathan Gold visits the restaurant, which occupies the former space of the original Patina on Melrose Avenue.  Providence celebrates the natural wealth and abundance of California’s coast, with Cimarusti emphasizing the natural flavors of wild fish, helping nature “reveal its divine flavors, textures and beauty.”

Not surprisingly, they are also becoming known for their nod to a recent trend:  dessert-only eateries.  Providence offers a five-course dessert menu created by pastry chef Adrian Vasquez.  The rich and varied courses are enough for a meal, which are not limited to cloyingly sweet dishes, but those that include hints of meaty chocolate and savory flavors like squash polenta.

Providence
www.providencela.com
5955 Melrose Ave.
Los Angeles, CA 90030
323-460-4170


Guest Interview The Life of Garbage 7 MIN

Garbage Land.jpg

Science writer Elizabeth Royte began a massive year-long project cataloging the items thrown away by her family of three.  She followed the trash, recycling and everything that was disposed of, to see where it finally ended up.  She uncovers the final resting place of our garbage, shares her views about composting and the realities of a “zero waste” society.

Elizabeth Royte is the author of Garbage Land:  On the Secret Trail of Trash, and has written for the New York Times Magazine, Harper's, National Geographic, the New York Times Book Review, the New Yorker, Outside, Smithsonian, and other national magazines.
You can read more of Royte's “garbage scraps” on her blog at PBS's website Borders.

Garbage Facts:

-An average of 4.5 pounds of garbage are generated per person per day.  (1.31 tons per year)
-From that 1.31 tons of garbage, 30% is recycled or composted, 13% incinerated, and 57% buried.

Guest Interview The Market Report 7 MIN

blueberries.jpg

Laura Avery shows us the first spring crop of blueberries!  She talks with Linda from Whitney Ranch Farms of Carpinteria (near Santa Barbara) about different varieties of blueberries, and how to create the ideal environment to grow them in.  Paul Shoemaker from Providence Restaurant gives us a delicious recipe for whitefish, baby broccoli, and purple haze carrots.

Guest Interview The Well-Stocked Kitchen 7 MIN

Measuring Cup.jpg

It’s fairly easy to stock your kitchen with the basics -- pots, utensils, and a few appliances are enough to manage most cooking tasks.  However, if you have the right tool for the job, time spent in the kitchen can be much more efficient, simple and enjoyable. Christopher Kimball is our kitchen gadget expert and he reveals some of his favorite products.  The winners?  A few everyday products that have been updated in both form and function.  From an easy-to-use zester, to an adjustable measuring cup for solids and liquids, and multi-layered oven mitts made from the same material as firefighter apparel.

Christopher’s recommendations

Super-Fast Thermapen
Microplane Zester
KitchenArt Adjust-A-Cup
Kool-Tek Mitts
The Wine Enthusiast Zoom Corkscrew

Christopher Kimball is founder, editor, and publisher of Cook's Illustrated magazine. He also hosts the syndicated PBS cooking show, America's Test Kitchen, which just launched its 7th season.


Guest Interview Ed Begley, Jr. 7 MIN

Begley 2.jpg

Producer Thea Chaloner visits with Ed Begley, Jr., who takes "going green" to a whole new level.  He lives in a completely self-sufficient home powered by solar energy, inclucing a sun oven for boiling water, and a bicycle to make toast!

Begley 1.jpg


Ed Bagley Jr is a prolific actor. He has a new reality show called Living with Ed on HGTV, which gives tips and ideas on how to live green.  His also sells his natural products at Los Angeles-area farmers markets. Links to the environmental organizations he supports are available on his website.

Guest Interview The Catch of the Day 7 MIN

Market Squid.jpg

The warm waters off Southern California's coast have become an ideal home to squid, making the soft-bodied invertebrates the unexpected backbone of California's fishing industry, bringing in more than $230 million in the last decade.

The squid are a seemingly easy catch -- lacking the drama of salmon, crab and tuna fishing, which requires fishermen to brave the elements of the deep ocean.  Pairs of fishing boats bring up the catch close to the coastline, with one boat providing the massive bright lights that lure the squid to the surface at night and the second boat netting the catch and taking it to processing. 

The good news is that there doesn't seem to be an end in sight.  A fast-growing population, squid are a constantly renewing resource, unlike other marine life whose numbers are dwindling or whose harvesting poses a threat to other marine life.

In January, food writer Russ Parsons boarded the Donz Rig, a 42-foot boat owned by squid fishermen Don Brockman, and his father, Donald Sr.  He shares that experience in an article for the Los Angeles Times and with us, including the following recipes.

A food writer for the Los Angeles Times, Russ Parsons has won several journalism awards, including the Bert Greene Award and two James Beard Awards. He's also the author of How to Pick a Peach and How to Read a French Fry: And Other Stories of Intriguing Kitchen Science.

Sausage-stuffed squid braised with tomatoes and potatoes
Total time: About 1 hour, 10 minutes
Servings: 4 to 6

3/4 pound fingerling or other small potatoes
1/3 pound Italian sausage (about 1 link)
1/4 cup bread crumbs
Minced parsley
1 egg
12 squid tubes (about 1 pound)
1/4 cup olive oil
1 onion, minced
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes

1/3 cup white wine
2 cups chopped canned tomatoes and juice
2 tablespoons capers
Salt and freshly ground black pepper

1. Cut the potatoes into bite-size pieces and place in a pot of simmering water fitted with a steamer or rack. Steam until tender, about 15 minutes.

2. Remove the sausage meat from the skin and crumble it into a mixing bowl. Add the bread crumbs and 1 tablespoon parsley and beat together with a wooden spoon until well mixed. It will form a pretty tight ball. Add the egg and continue mixing until the egg is well incorporated. The mixture will loosen up a lot.

3. Fill the squid tubes with the sausage mixture. You can do this with your fingers or with a small spoon, but by far the easiest way is to use a pastry bag. Fill the squid no more than half full; the mixture will expand during cooking. Depending on the size of the squid, there may be some sausage mixture left over. Seal the openings with toothpicks.

4. Heat the olive oil over medium-high heat. When the oil is quite hot, add the stuffed squid and cook on both sides until the surface begins to color, about 2 minutes total.

5. Remove the squid to a plate and keep warm. Empty all but about 1 tablespoon of the oil from the skillet, leaving behind any browned bits that have stuck to the bottom of the pan.

6. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook until it's fragrant, about 2 minutes. Add crushed red pepper flakes and the wine and stir, scraping the bottom of the pan to free any of those browned bits. Cook until the wine reduces to a syrup, about 5 minutes.

7. Add the tomatoes and juice and cook until they begin to thicken, about 3 minutes. Add the capers and season with salt and pepper.

8. Return the squid to the pan, reduce the heat to low, cover with a lid and simmer gently 15 minutes. Add the cooked potatoes, replace the lid, and simmer until the squid can be easily pierced with a knife, about 15 minutes more.

9. Spoon into warmed broad soup or pasta bowls and sprinkle with more parsley. Remove toothpicks and serve immediately.

Each of 6 servings: 275 calories; 17 grams protein; 24 grams carbohydrates; 3 grams fiber; 11 grams fat; 3 grams saturated fat; 220 mg. cholesterol; 382 mg. sodium.


Fried squid
Total time: About 1 hour
Servings: 4

Note: This recipe is adapted from Esca chef David Pasternack's forthcoming book, The Young Man and the Sea.

6 cups olive oil
2 cups canola oil
3/4 cup Wondra flour
1/2 cup cornstarch
1/3 teaspoon sugar
Pinch of cayenne pepper
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
1 pound cleaned squid, cut into 1 1/2-inch pieces
2 lemons, 1 thinly sliced and 1 cut into wedges

1. Combine the oils in a deep pot. The oil should be 8 inches deep; if it's not, add more canola oil to bring it to that depth. Set the pot over medium heat and bring the oil to 275o.

2. While the oil is heating, combine the flour, cornstarch, sugar, cayenne pepper, salt and black pepper in a wide mixing bowl.

3. Dredge the squid and the lemon slices, 4 to 6 pieces at a time, in the flour mixture, shaking off the excess flour before gently lowering the pieces into the hot oil. The pieces should bubble and sizzle but not splatter; lower or raise the flame accordingly. Cook until they are golden brown and crisp, about 5 minutes. Keep an eye on the temperature and do not let it rise above 280o.

4. Use a slotted spoon to transfer squid and lemon slices to a paper-towel-lined tray. Season with more salt and pepper while the pieces are still hot out of the oil. Serve hot, garnished with the lemon wedges.

Each serving: 300 calories; 19 grams protein; 20 grams carbohydrates; 1 gram fiber; 15 grams fat; 2 grams saturated fat; 264 mg. cholesterol; 286 mg. sodium.


Squid salad with shaved fennel and arugula
Total time: About 45 minutes
Servings: 4 to 6

1/4 cup pine nuts
1 pound cleaned squid
6 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
3 tablespoons minced fennel fronds
1 1/2 teaspoons coarse salt
2 bulbs fennel
4 cups arugula

1. Heat the oven to 350 degrees. Spread the pine nuts on a baking sheet and toast in the oven until golden, about 10 minutes. Set aside.

2. Bring a big pot of salted water to a boil over high heat. While it is heating, prepare the squid. Cut the section of tentacles in half lengthwise so that you have two bunches of tentacles still attached at the base. Slice each tube along one side lengthwise, so that you can open it out flat. When you spread the tube open, it will look like a triangle. Cut each triangle in half lengthwise, and then crosswise in roughly 2-inch sections. Using a very sharp knife, lightly score the surface of each section in a crosshatch pattern, cutting into but not through the flesh. Alternatively, simply cut the tubes in half-inch rings.

3. In a large mixing bowl, whisk together the olive oil, lemon juice, garlic, fennel fronds and salt.

4. Blanch the squid in the boiling water, about a quarter at a time. Cook until the squid curls up, firms and becomes opaque, about 20 to 30 seconds. Remove with a slotted spoon or wire skimmer and immediately place in the dressing. Repeat until all squid has been cooked and is in dressing.

5. Cut each fennel bulb in quarters lengthwise and trim out the solid core in the center. Slice crosswise as thinly as possible and add the fennel to the dressing. (The recipe can be prepared to this point several hours in advance and refrigerated tightly covered.)

6. When ready to serve, add the arugula to the squid and fennel and toss to combine. Divide evenly among 4 to 6 chilled plates and scatter pine nuts over the top. Serve immediately.

Each serving: 252 calories; 15 grams protein; 10 grams carbohydrates; 3 grams fiber; 18 grams fat; 3 grams saturated fat; 176 mg. cholesterol; 549 mg. sodium.

Recipes reprinted courtesy of the Los Angeles Times.


Guest Interview The Twinkie Deconstructed 7 MIN

Twinkies.jpg

Twinkie’s have an almost endearing reputation of being so full of preservatives that they could stay fresh for a lifetime -- and while food labels openly tell us what’s in this popular snack, do you really know the chemical breakdown of those preservatives and the raw materials from which they’re derived?

Steve Ettlinger, author of Twinkie, Deconstructed, takes us on his scientific journey to discover the sources of the common, yet mysterious ingredients in processed food – which include some surprising components like natural gas, crude oil, limestone, gypsum and fungi.


Guest Interview You Say Tomato... 7 MIN

Tomato.jpg

Thanks to an extra-long growing season, Southern California gardeners can enjoy fresh homegrown tomatoes all summer long.

Scott Daigre is a gardening educator, owner of the landscape design company Powerplant and one of the organizers of Tomatomania – a large, traveling seedling sale featuring hundreds of varieties of tomatoes.  Scott shares his tomato expertise and teaches us how to pick the right plants, where to find them and how space constraints don’t have to limit our ability to grow flavorful, delicious tomatoes.

Tomatomania Dates:
   
March 23 – 25
Tapia Brothers Farm Stand
5251 Hayvenhurst Ave.
Encino, CA
818-905-6155
9am – 5 pm

March 31 - April 1
Quail Botanic Garden
230 Quail Gardens Drive
Encinitas, CA
760-436-3036
9am – 4 pm

April 14 – 15
Cornerstone Gardens
23570 Hwy. 121
Sonoma, CA
707-933-3010
10am – 5 pm
   
April 21 – 22
Party on La Cienega
350 S. La Cienega Blvd.
Beverly Hills, CA,
310-659-8717
Sat: 9am – 5 pm
Sun: 11am – 5pm

April 26 – 29
Southern California Spring Garden Show
South Coast Plaza
3333 Bristol Street
Costa Mesa, CA
800-782-8888
Thurs/Fri:  10am - 9 pm
Sat: 10am – 8pm
Sun: 11am - 6:30pm

May 5 – 6
L.A. Garden Show
Los Angeles County Arboretum & Botanical Garden
301 Baldwin Ave.
Arcadia, CA
626-821-3222
9am – 5 pm

Upcoming

View Schedule

New Episodes

Events

View All Events

iTUNES SPOTIFY
AMAZON RDIO
FACEBOOK EMAIL
TWITTER COPY LINK