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FROM THIS EPISODE

Canning and food preservation is all the rage.  This week, Good Food jumps on the bandwagon.  Host Evan Kleiman and master preserver Delilah Snell answer listeners canning questions.  Wheel of Fortune co-host Vanna White is an avid canner.  She shares her family tradition of canning tomatoes.  Chef Akasha Richmond has been making hundreds of jars of chutney.  Koreatown is the latest stop for Jonathan Gold.  He takes us to a spot serving bossam.  Los Angeles is holding it's first every craft beer crawl.  Beer Chick Christina Perozzi has the details.  Professor Marion Nestle explains the impact of egg recall.  And, we'll introduce you to Doug Quint and his Big Gay Ice Cream Truck.  Plus a recipe for butternut squash soup on the Market Report.  

One Good Dish

David Tanis

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

Guest Interview The Big Gay Ice Cream Truck 7 MIN

Ice Cream Truck

Doug Quint

Douglas Quint is a bassoonist and ice cream man. He owns The Big Gay Ice Cream Truck, which operates in New York City in the summer.  They offer chocolate and vanilla ice cream with various toppings.  Some of their specialties include the Bea Arthur (vanilla ice cream, dulce de leche, and crushed Nilla wafers), The Gobbler (vanilla ice cream, pumpkin butter, crushed graham crackers, whipped cream, and Craisin), and The Salty Pimp (vanilla ice cream, dulce de leche, sea salt, and chocolate dip).

 

Music Break: Big Gay Ice Cream Song by Jane Wiedlin

Guest Interview Baek Hwa Jung 7 MIN

Pulitzer-Prize winner Jonathan Gold of the LA Weekly reviews Baek Hwa Jung, a Koreatown restaurant serving bossam, a pork belly dish served with shucked oysters, and turnip kimchee. He also recommends the daeji galbi, or barbecued pork ribs.

Baek Hwa Jung
3929 W. Olympic Blvd., 
Koreatown
(323) 935-5554

All of Jonathan Gold's restaurant suggestions are on the Good Food Restaurant Map.

Guest Interview LA Craft Beer Crawl 7 MIN

Christina Perozzi, with Hallie Beaune, is one of the Beer Chicks.  She is curating LA's first every Craft Beer Crawl, September 25 from 3-8 pm.  Jonathan Gold is curating the food trucks and restaurants along the way.  The host bars are owned by Cedd Moses and they include Seven Grand, Cole's, The Varnish, Las Perlas, Casey's, Golden Gopher, Broadway Bar and CAÑA.

 

Music Break: One Day by Kings Go Forth

Guest Interview Market Report 7 MIN

Beef and Pork

Pork

Greg Nauta of Rocky Canyon sells beef and pork at the farmers market.  He has traditional cuts like rib eyes and flank steaks, but he also sells ground beef, shoulder and chuck roasts.  His bacon is also very popular.  

Butternut Squash

Sassan Rostamian is the chef/owner of Sauce on Hampton.  He is making a butternut squash soup with a sweet corn topping.  To prepare the squash, peel it, cut it into cubes, toss with olive oil then roast until tender.  You can also halve the squash and roast whole and scoop out the flesh.  Sassan uses water in his soup instead of broth or cream.

Butternut Squash Soup
1 med-large butternut squash (roughly 3-4#) -- peeled, seeded, and cubed. 
1/2 cup Extra Virgin Olive Oil
1 large onion, diced -- the sweeter the better.
5 cloves garlic, minced. 
1/2 tsp Chinese fivespice
Salt and freshly ground black pepper to taste.
Water to cover. 
 
Topping:
1 ear Sweet White Corn -- grilled or broiled to blacken the outer surface, kernels removed from the ear. 
1-2 tsp Smoked Paprika depending on strength and smokiness of your paprika. 
1 Tablespoon Schaner farms Lemon Mint Garlic Vinegar
1 oz Extra Virgin Olive Oil
1 Tablespoon Fresh chopped Italian Flatleaf Parsley. 
 
Toss squash with a bit of EVOO, Chinese fivespice, salt and pepper, and roast in pre-heated 400 degree oven until just barely fork tender. 45-60 min depending on oven, size of cut, and moisture content/density of squash, you will smell when they are ready.

Meanwhile caramelize onion in EVOO until golden-brown. 20-30 min. Add garlic and cook for 2-3 min. Add squash, and just enough water to cover all ingredients. The amount of water you use will determine the final consistency of your soup. Remember, you can always add a bit more liquid later...Puree in a blender until smooth.

 

For the topping simply toss the grilled blackened corn kernels with the EVOO, smoked paprika, infused vinegar, and chopped parsley. Use liberally, it provides a great tangy smoky counterpoint to the sweet earthy squash soup. Enjoy!!  

 

Music Break: Nitelite by Bonobo

Guest Interview Savoring the Season 7 MIN

Delilah

Delilah Snell owns The Road Less Traveled, an eco-store in Santa Ana.  She is a Master Preserver, which she earned through the UC Cooperative Extension.  She recommends using trusted recipes and techniques from the National Center for Home Food Preservation and Ball.

A recipe for Delilah's Hot Mustard Pickles is on the Good Food Blog.

Guest Interview Egg Recall 7 MIN

Marion Nestle is a professor in NYU's Department of Nutrition, Food Studies, and Public Health and Professor of Sociology at New York University.  

The latest case of widespread food contamination involves eggs from two Iowa facilities.  Wright and Hillandale Farms recalled over half a billion eggs.  About 1,500 people have been sickened by salmonella-contaminated eggs.

The following are a list of resources concerning the latest egg recall:

 
Music Break: GPlace du Tertre by Biréli Lagrène
Guest Interview Akasha's Chutney 7 MIN

Akasha Richmond owns Akasha Restaurant in Culver City.  She makes homemade chutney, which she sells in the restaurant.

Satsuma Orange and Dried-Cranberry Chutney
(From Food & Wine)
2 pounds satsuma oranges, clementines or juice oranges, skin on, thinly sliced
1 cup sugar
2 Tablespoons fresh lemon juice
1/2 cup dried cranberries

In a medium saucepan, mix the satsumas with the sugar and lemon juice. Simmer over moderately low heat, stirring occasionally, until thick, about 45 minutes. Stir in the cranberries and remove from the heat. Let cool to room temperature, about 1 hour.

 

Homemade Pectin
(From Food Network)

2 pounds underripe Granny Smith apples, washed and cut into eighths (not peeled or cored)
4 cups water

In a large saucepan, over high heat, bring the apples and water to a boil. Reduce the heat to medium and simmer for 20 minutes or until tender. Remove from the heat and cool. Line a large bowl with dampened cheesecloth. Pour the pulp and juice through the cheesecloth. Gather the corners of the cheesecloth, and tie in a knot. Suspend from a cabinet knob or handle and allow to drip into a bowl overnight. The next day, measure the apple juice and pour into a large pot. Bring the liquid to a boil over high heat and cook until reduced by half. Refrigerate and use within 4 days or pour into containers and freeze for up to 6 months.

 

Music Break: Ocho Rios by El Michel's Affair

Guest Interview Vanna White 7 MIN

Evan and Vanna White

Evan and the Wheel

Evan at Wheel of Fortune

Vanna White has been the co-host of Wheel of Fortune since 1982.  Vanna has worn over 5,200 outfits in her long tenure on the show.  She hails from North Myrtle Beach, South Carolina, where she learned to can from her grandmother.  Vanna cans tomato sauce every year with homegrown produce.  She uses quart jars and a water bath canner.

Basil-Garlic Tomato Sauce
(From Ball)
Makes about 7 (16 oz) pints 

20 lb tomatoes (about 60 medium) 
1 cup chopped onion (about 1 large)
8 cloves garlic, minced
1 Tablespoon olive oil
1/4 cup finely minced, fresh basil
Bottled lemon juice
7 (16 oz) pint glass preserving jars with lids and bands 

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 

2.) WASH tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside. 

3.) SAUTE onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally. 

4.) PUREE tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel. 

5.) COMBINE tomato puree and basil in large saucepot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking. 

6.) ADD 1 tablespoon bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. 

7.) PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed. 

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