China in LA; Mail-Order Food; Mushroom Hunting; California Cognac

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We celebrate Chinese New Year with food writer Carl Chu who takes us through the many regions of Chinese food right here in Los Angeles. Men's Journal writer John Hodgman gives us mail-order sources for all kinds of foodstuffs, including beef jerky and potato chips. We'll go wild mushroom hunting with local mushroom fan Margaret Ferrazzi, and then sample Germain-Robin Cognac with Ansley Coale. Made in California, it's shaking up the centuries-old brandy-crafting world.
Recipe from Amelia Saltsman, local food writer and television host.

Beans and Greens
Makes 6 servings

  • 8 ounces dried beans (such as Windrose Farms Indian Woman Yellow)
  • 2 chipotle chiles
  • 1-2 bunches greens (such as spigarello, cavolo nero, mustard or chard)
  • 2-4 tablespoons extra virgin olive oil
  • 1 large red onion, chopped
  • 2 large garlic cloves
  • Kosher or sea salt
If using freshly dried beans, place them without soaking and the chiles in a large pot with water to cover beans by 2 inches. If using long-stored beans, soak in cold water for several hours then drain before cooking. Bring water to a boil, reduce heat and simmer beans, partially covered until tender, about 1 hour. When they're just about tender, add salt to taste.

Meanwhile, set a pot of water on to boil. Clean the greens, trimming away central ribs and stems and discard. Coarsely chop the greens, add salt to the boiling water and plunge the greens into the boiling water. Cook for about 3 minutes and drain. Over medium heat in a pot large enough hold all the ingredients, heat two tablespoons of olive oil. Add the onions, and cook until soft, 3 to 5 minutes. Add the garlic, cook and stir for about 1 minute. Add the greens, some salt and more olive oil if needed and cook the greens until wilted and tender, about 15 minutes.

When the beans are tender, drain and save the cooking liquid. Add the beans to the onions and greens. Cook over medium-low heat, 10 to 15 minutes or longer, adding some of the bean cooking liquid to keep the mixture from sticking and moisten to your liking. Season to taste with salt.

If you want to turn this into a soup, add more of the bean cooking liquid to the pot with the beans and greens, add some of the water or stock, and simmer until the flavors are well-balanced, about 15 minutes.

Carl Chu is the author of the self-published book, Finding Chinese Food in Los Angeles: A Guide to Regional Chinese Cuisines, published by Crossbridge Press. Carl mentioned:

  • The Oriental Pearl Restaurant, 621 W Main St, Alhambra. 626-281-1989
  • Szechwan Express, 732 S Atlantic Blvd Monterey Park 626-282-8108 (cash only)

Ansley Coale is the co-owner of Germain-Robin Hand Distilled Alambic Brandy.

John Hodgman is the food writer for Men's Journal magazine. The latest issue features his round-up of mail order foods.

  • Bacon OTMC ($135 for 12 months; GratefulPalate.com)
  • Ultimate Pantry-Southern Food OTMC ($240 for 12 months; BoiledPeanuts.com)
  • Anchor O'Reilly's Chip OTMC ($25 per month; ChipOfTheMonth.com)
  • Cowgirl Creamery's Artisan Cheese Club ($365 for six shipments; CowgirlCreamery.com)
  • Wood Prairie Farm potatoes, still fragrant with Maine dirt ($35-$299, one to eight months, 10 pounds per shipment; www.WoodPrairie.com)
  • Z Club, rare oils, aged sardines, and other exotic foods ($175-$600, one to four shipments; Zingermans.com)
  • Gary West Meats' monthly jerky society ($55-$220, three to 12 months; GaryWest.com)
  • Fortuna's Sausage OTMC, house-cured soppressatas ($260 for six months; nvo.com/soupy)
  • Cap'n Mike's Holy Smoke Fish OTMC, wild white king salmon smoked over Pacific Northwest alderwood ($50 per month; HolySmokedSalmon.com)
  • Entree OTMC, lobster-tail trophy dinners ($545 for six months; EntreesToExcellence.com)

Margaret Ferrazzi of the Los Angeles Mycological Society spoke about the 20th Annual Wild Mushroom Fair at the Veteran's Memorial Complex in Culver City, SUNDAY, FEBRUARY 15, 10 am- 4 pm

Admission to the Fair is $5 for adults, $4 for seniors (60 and above) children under 12 are free. The Veterans' Memorial Complex is at 4117 Overland Ave in Culver City on the SW corner of Overland Ave. and Culver Blvd. (S. of the 10 and E of the 405 freeways). The fair, a unique educational event for anyone wishing to learn more about the exciting world of mushrooms and fungi, will feature displays, lectures and audio-visual presentations, cooking demonstrations, vendors selling mushroom-related merchandise (edible and medicinal mushrooms, gourmet items, cookbooks, field guides and posters, crafts, stationery and collectibles), grow-your-own mushroom kits, children's activities, a raffle and door prizes. (1 free raffle ticket is included in entrance fee)

Credits

Host:

Evan Kleiman

Producers:

Marina McLeod, Bob Carlson, Jennifer Ferro