Genetically Modified Food; Goldschlagger; Meaty Food Faves; Floating Islands

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Recipes and other delicious hints from today's program:

The Gardenlab Experiment runs through October 16 at the Wind Tunnel at Art Center College of Design, 950 South Raymond in Pasadena. It's open 11am-8pm everyday except Sunday, with events, lectures, films and happenings on Saturdays.

Angeli Caffe celebrates its 20th anniversary on October 2 with an outdoor multi-course dinner at Barnsdall Park in Hollywood. Tickets are $75- $100; kids are $25. For more info, call 323-936-9086.

Carl Chu is the author of Chinese Food Finder, published by Crossbridge Press. Carl spoke about Bamboo Garden vegetarian Chinese restaurant at 1015 S Nogales #131 in Rowland Heights. They have "fish", "chicken" and "steak" dishes all made with vegetable proteins.

The Future of Food is a documentary by Deborah Koons Garcia.

Josh Karpf spoke about Goldschlagger cinnamon-flavored liquer.

Mark Peel is the chef/owner of Campanile restaurant (323-938-1447) at 624 S La Brea in Los Angeles.

Jean Pierre Bosc is the chef/owner of Mimosa restaurant (323-655-8895) at 8009 Beverly Boulevard in Los Angeles.

Floating Island (recipe courtesy of Wolfgang Puck, 2001)
4 to 8 servings, makes about 8

  • 1 quart milk
  • 1 vanilla bean, split in half lengthwise
  • 8 eggs, separated
  • 2 cups sugar
  • 1/4 cup dark rum
  • 1 tsp vanilla extract
  • 1/2 cup sliced almonds
In a large, wide saucepan, bring the milk and vanilla bean to a simmer.

To make the meringues: In a mixing bowl, beat the egg whites until soft peaks form. Gradually beat in 1/2 cup sugar and continue beating until stiff but not dry. Scoop up several large serving spoonfuls and poach on the simmering milk, about 3 minutes on each side. Remove with a slotted spoon and place on serving plate. Repeat until all the egg whites have been used.

To make the Creme Anglaise: In another large mixing bowl, whisk together egg yolks and 1/2 cup sugar until light and ribbony. Add the warm milk to the egg yolk mixture and return to the saucepan. Cook over low heat, stirring constantly without letting it come to a boil, until mixture thickness and coats back of spoon. Strain and flavor with rum and vanilla extract. Ladle Creme Anglaise around poached meringues.

To make the caramel: In a small saucepan, cook the remaining 1 cup sugar until caramelized, stirring constantly. Stir in the almonds. Turn off heat, being careful not to burn the caramel. Carefully spoon caramel over the meringue.