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FROM THIS EPISODE

Jonathan Gold grills up decadent Korean barbecue, while journalist-rancher Bill Kurtis raises grass-fed cattle. Steven Gdula talks about the evolution of the American kitchen, Evan Kleiman gives producer Bob Carlson his third cooking lesson and LeeAundra Temescu shares tips on giving a toast. Plus, Jennifer Snierson talks about real vanilla, Dr. Douglas Bunnell discusses the troubling phenomenon of "drunkorexia" and Laura Avery has a fresh Market Report.

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

Guest Interview Drunkorexia 9 MIN, 37 SEC


Dr. Douglas Bunnell
discusses the troubling phenomenon of drunkorexia - an eating disorder combined with alcohol abuse. He talks about the glorification of binge drinking and losing weight and psychological root behind eating disorders. Dr. Bunnell is the director of outpatient clinical services for The Renfrew Center, a residential eating disorder treatment facility in Philadelphia.

Guest Interview Korean Barbecue 8 MIN, 23 SEC

Park's_BBQ-kobe.jpg 

Pulitzer Prize winning critic and LA Weekly columnist Jonathan Gold grills Korean barbecue at Park's BBQ in Koreatown. He recommends the pork belly made from Tokyo X pigs. Also served here is Kobe beef. This is a higher-end place with nice cars in the parking lot. It's located at Vermont and 9th St right next to Jonathan's favorite 24-hour goat restaurant.

Park's BBQ
955 S Vermont Ave # D
Los Angeles, CA 90006
213-380-1717

Music break: Last Time by Joe Haider

Guest Interview Kitchen Evolution 7 MIN, 36 SEC

warmest_room.jpg

Steven Gdula traces the evolution of the American kitchen in his book, The Warmest Room in the House: How the Kitchen Became the Heart of the Twentieth-Century American Home.

Music break: I Saw the Bright Shinies by The Octopus Project

Guest Interview Cooking with Bob Carlson: Lesson Three 7 MIN, 45 SEC

 

Good Food host Evan Kleiman is conducting an on-air cooking class with producer Bob Carlson, a relatively inexperienced cook. Here's home movies of Bob's "cautionary tale" of making Spaghetti Carbonara.


Evan Kleiman
helps producer Bob Carlson overcome his fear of the kitchen by giving him his third cooking lesson. They chat about his experience making Spaghetti alla Carbonara (see the video above), his second cooking lesson. Bob's third cooking lesson is a recipe for Pasta e Fagioli. Check out Bob's Asparagus with Fried Egg and Parmesan home movie, just scroll down the page.

If you give these lessons a try, write to Good Food and let us know how it's going at GoodFood@kcrw.com.

Pasta e Fagioli or Pasta e Ceci
Beans and Pasta

This dish can either be a soup or a pasta.  You vary the consistency by adding more or less dried pasta to the soup.  Start by adding less so you get an idea of how much liquid it absorbs.  If the soup is getting thicker then you want as the pasta starts to absorb the water you can always add a bit more water.  Just add a half  a cup of water at a time.  You can always add more.  You can't take away.

1/4 cup olive oil
1 package Trader Joe's Mirepoix

OR

1 onion, peeled and diced small
1 celery stalk, diced small
1 carrots, peeled and diced small
You may use the food processor to dice the veggies

1 garlic clove, peeled and minced, grated on a microplane or put through garlic press
2 15-ounce cans white beans or garbanzo beans
1 small sprig rosemary if using garbanzos
½ (half) cup tomato sauce
Salt to taste
Olive oil for drizzling
½ (half) cup broken spaghetti (use imported Italian dry pasta)

Heat the olive oil in a soup pot.  Add the onions, celery, and carrots.  Cook until the onions begin to soften and turn translucent.  Add the garlic and cook until it gives off its characteristic odor.  If using garbanzos, add the rosemary now.

Add the beans with their liquid and enough additional water to cover by about  two inches.  Add the tomato sauce.  Bring to a boil, then turn down heat so soup simmers. Add salt to taste.

Music break: I was a Persian Fly by Jerry Allen

Guest Interview The Market Report 7 MIN, 22 SEC

 

heirloom_spinach.jpg

Laura Avery runs into Paul Shoemaker, former Chef de Cuisine at Providence restaurant.  When he's at home he likes to roast chicken. He takes a 3-lb free-range chicken and trusses it with twine. First, he sautes it on all sides with olive oil in a Le Cruset (enamel) dutch oven on top of the stove.  After a few minutes he puts the lid on the pot and puts it in a 375°F oven for 40 to 45 minutes.  Thirty minutes before it's done he makes a glaze from honey and spicy Dijon mustard and rubs it all over the bird.

Alex Weiser of Weiser Family Farms has Bloomsdale Spinach, a curly-leafed spinach with no tanin that is very sweet. It's simply to cook these leaves, just wash well and saute in a pan with olive oil and garlic. The spinach will wilt and then it's ready to eat.

heirloom_tomatoes.jpg

It's time to plant tomatoes. The blockbuster tomato seedling sale called Tomatomania is this weekend, Saturday, April 5 and Sunday, April 6 from 9am to 5pm. You can find nearly 300 different tomato seedling varieties. You'll also run into a large concentration of tomatomaniacs who can give you all kinds of advice for your specific needs. Tomatomania takes place at the Tapia Brothers Farm Stand in Encino. It's off the 101, heading south take the Balboa exit to get there. If you're heading north, take the Hayvenhurst Ave exit.

Tomatomania
April 5 and April 6
9:00am - 5:00pm
Tapia Brothers Farm Stand
5251 Hayvenhurst Ave
Encino, CA 91436
818-905-6155

Music break: Lagonda by Larry Elgart

Guest Interview The Art of Toasting 6 MIN, 13 SEC


Public speaking coach LeeAundra Temescu shares tips on giving toasts. She talks about the history of the toast, what makes a good one as well as giving a wedding toast. Temescu offers communications coaching services to executives and professionals on her website, The Contrary Public Speaker.

LeeAundra's Toast Tips

1. Be sober.

2. Be concise. No more than 1 minute for a casual toast and 5 minutes for a wedding toast.

3. For the long toasts you should script yourself.

4. Don't embarrass your host.

5.  Don't refer to bodily fluids or sex.

Music break: If Love Is So Good to Me by Larry Elgart

Guest Interview Prairie Tales and the Beef Revolution 7 MIN, 21 SEC

tallgrass_beef.jpg

Journalist-rancher Bill Kurtis raises grass-fed cattle and is the founder of Tallgrass Beef Company. He talks about the American prairie, the beef revolution and the return to the traditional ways of the trail drive in his book, The Prairie Table Cookbook.

Blue Cheese-Topped Steak
Serves 4

4 (about 14-ounces each) Rib Eye Steak

1/4 teaspoon salt

1/8 teaspoon ground black pepper

6 ounces blue cheese

2 tablespoons butter, softened

1 tablespoon chopped fresh flat-leaf parsley

Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot. Season steaks with salt and pepper. Grill steaks, covered, about 6 minutes per side or until a meat thermometer inserted in the center registers 145 (or medium-rare).

Meanwhile, blend together blue cheese and butter in small bowl until creamy. Equally divide blue cheese mixture over steaks. Keep steaks on grill another 30 seconds or until butter melts. Garnish with parsley.

Recipe courtesy of Bill Kurtis' Tallgrass Beef Company.

Music break: I Need my Minutes by RJD2

Guest Interview Vanilla Beans 7 MIN, 7 SEC

 

vanilla_flower.jpg

Chefs' Warehouse's Jennifer Snierson talks about the vanilla bean market, the plant, pollination and vanilla extract. She also mentions organic Royal Vanilla Beans from Tonga.

Music break: Improviso em Mambo by Ze Maria

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