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Let's do lunch!  This week on Good Food, Lesley Bargar Suter and Evan Kleiman discuss the state of lunch in Los Angeles.  A visit to an Australian bee sanctuary to taste Ligurian honey.  Grace Young visits the Good Food studio with her wok to talk stir frying.  Jonathan Gold takes us to a new hot dog kingdom here in Southern California.  Free food is Mari Silva's passion.  She describes where she ate for free on a recent trip to New York City.  Pomologist David Karp tells us about the rare finger lime.  Salt is a staple in most recipes.  But how much is too much?  Marion Nestle will discuss the perils of salt.  Valerie Aikman-Smith shares some ideas on how to use gourmet sea salts.   And Valerie Gordon of Valerie Confections shares her recipe for smoked tomato jam and onion marmalade, made farmers market ingredients.

One Good Dish

David Tanis

Guest Interview Market Report 7 MIN


Valerie Gordon is the woman behind Valerie Confections.  She's doing a line of farmers market-inspired preserves.  She's currently inspired by Barbara Windrose's smoked dried tomatoes.  She cooks the smoked tomatoes down with smoked chipotles, fresh tomatoes, onion, garlic, brown sugar, apple cider vinegar, ginger, salt and pepper.  Soak the smoked dried tomatoes and chipotles to rehydrate them.  She is also using Weiser Farm onions for a marmalade.  Slice the onions thinly and cook it down with brown sugar, apple cider vinegar and Peacock farms raisins. 

Valerie sells her preserves at her shop (3360 West 1st Street) and at a stand at the Sunday Hollywood Farmers Market.  She also offers preserving classes with Kevin West.

Onion Marmalade

10 cups thinly sliced Weiser Farm’s Bermuda onions (Approx 3.5 lbs)
4-5 dried de Arbol chilies
2 cups brown sugar
1 1/2 cups apple cider vinegar
1/4 cup balsamic vinegar
1/2 cup Peacock Farm’s Golden Thompson Raisins
2 tsp salt
1 tsp ground black pepper

Mix sliced onions, sugar and chopped chilies in a large bowl.
Let sit for at least one hour, stirring occasionally.
Pour onion mixture and all liquids into a large, heavy pot.
Turn heat to high and cook, stirring frequently.
When the onions start to soften, add apple cider vinegar.
Continue to cook at a high heat, stirring more frequently.
When the onions start to darken slightly, add balsamic vinegar. Continue stirring frequently.
Add raisins, salt and pepper. Lower heat to medium and stir less frequently, allowing the onions to caramelize.
When most of the liquid has evaporated and the onions appear dark amber and shiny, remove from heat.
Store in the refrigerator or can according to instructions supplied by the jar manufacturer.
Cook time 45 minutes-1 hour

Yield: 8-12 oz. jars

Walnut Oil


Christopher Schubert sells organic walnuts and walnut oil from La Nogalera.  They are Coastal Payne walnuts, harvested in the fall.  He is selling a variety of flavored nuts including smoked walnuts, cocoa/chipotle and cumin/cayenne.  Use them for everything to add a complex flavor to baking or salads.  Christopher likes to add the cocoa/chipotle walnuts to ice cream.

Guest Interview Stir Fry 7 MIN

Stir Frying to the Sky's Edge

Grace Young and Evan

Grace Young's latest book is Stir-Frying to the Sky's Edge.  Grace says it's very important to use a flat bottomed wok and to make sure it's very hot before cooking.  Let your ingredients sit for a minute before beginning to toss.

Chinese Trinidadian Stir-Fried Shrimp with Rum
Serves 2-3 1 lb large shrimp
Juice of 1/2 lime
3 Tablespoons ketchup
3 Tablespoons dark Jamaican rum
2 tsps soy sauce
1/4 tsp ground white pepper
2 Tablespoons peanut or vegetable oil
1 Tablespoon minced garlic
1 Tablespoon minced ginger
1/2 tsp salt
1 medium ripe tomato, cut into thin wedges
1 large green bell pepper, cut into thin strips
1 small onion, cut into thin wedges
1 Tablespoon finely chopped cilantro

1. Using kitchen shears, cut through the shrimp shells two-thirds of the length down thet back of the shrimp.  Remove the legs adn devein the shrimp, leaving the shells and tails on.  In a medium bowl toss the shrimp with the lime juice for a few seconds.  Rinse the shrimp, drain, and set on a plate lined with paper towels.  With more paper towels pat the shrimp dry.  In a small bowl combine the ketchup, rum, soy sauce, and ground white pepper.


2. Heat a 14-inch flat bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.  Swirl in the oil, add the garlic adn ginger, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant.  Push the aromatics to the sides of the wok, carefully add the shrimp and spread them evenly in one layer in the wok.  Cook undisturbed 1 minute, letting the shrimp begin to sear.  Sprinkle on the salt and stir-fry 30 seconds or until the shrimp begin to turn orange.  Add teh tomatoes, bell peppers, and onions and stir fry 1 minute or until the shrimp have turned almost totally orange.  Swirl the ketchup mixture into the wok and stir-fry 1 minute or until the shrimp are just cooked through and the sauce coats the shrimp.  Sitr in the cilantro.


Music Break: Under the Table by The Bo-Keys

Guest Interview Hot Dogs for Everyone 7 MIN

The Slaw Dogs

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly.  This week, he reviews The Slaw Dogs in Pasadena.  Jonathan likes The Green Monster, the Caesar Dog and the Frico Dog.  The also have french fries, sweet potato fries and onion rings.

The Slaw Dogs
720 N. Lake Ave.
Pasadena, CA
(626) 808-9777

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

Guest Interview Free Bar Food in NYC 5 MIN

Mari Free Food

Mari Silva is a KCRW volunteer and a college student.  She visits Good Food occasionally to tell us her free food finds. 
She recently traveled to New York City where she dined on free bar food:

North Square (103 Waverly Place, New York, NY) - ancho chili popcorn

Spain (113 West 13th Street, New York, NY) - potatoes with Tabasco, sausages, meatballs

Blarney Cove (510 East 14th Street, New York, NY) - mac and cheese, turkey, cake

Thirsty Scholar (155 2nd Avenue, New York, NY) - shepherd's pie, wings, French fries, garlic bread

And in Los Angeles:

Twenty Five Degrees (7000 Hollywood Boulevard, Los Angeles) - free French fries for Facebook page fans

The Cellar (1880 Century Park East, Los Angeles, CA) - free pizza, chips and salsa after 6 pm

Music Break: Un frere (Instrumental) by Frere Animal

Guest Interview Let's Do Lunch 10 MIN

Los Angeles Magazine

Lesley Bargar Suter is the dine editor at Los Angeles Magazine.  There are so many places to have lunch in L.A., from food trucks to sandwiches to high-end sit down meals.


La Brea Bakery (624 S. La Brea Ave., L.A.) - Marinated Artichoke Sandwich on Olive Bread

All About the Bread (7111 Melrose Ave., West Hollywood) - Meatball Sub

Artari Sandwich Shop (1388 Westwood Blvd., West L.A.) - Tongue sandwich

Porto’s Bakery (315 N. Brand Blvd., Glendale) - Cubano

Bay Cities Italian Deli (1517 Lincoln Blvd., Santa Monica) - The Godmother

Banh Mi My Tho (304 W. Valley Blvd., Alhambra) - Charbroiled Pork Banh Mi

Mobile Trucks

Louck's - Gyro

Food Malls

Korea Town Plaza (928 S. Western Ave., Los Angeles, 213-382-1234)

Korea Town Galleria (3250 W. Olympic Blvd., L.A., 323-733-6000) - Cham Cham Cham's Boribap

Mitsuwa Marketplace (21515 S. Western Ave., Torrance, 310-782-0335) - Santouka's Ramen and Udon

Sit-down Lunch

The Water Grill (544 South Grand Avenue, Los Angeles, CA, (213) 891-0900‎)

Sweetsalt Food Shop (10218 Riverside Drive, Toluca Lake, CA‎, (818) 509-7790‎)

Orochon Ramen (123 Astronaut E S Onizuka Street, Los Angeles, CA‎, (213) 617-1766‎)

Guest Interview Ligurian Honey 5 MIN

Ligurian Bee

Ligurian Honey

Evan with Beekeepers

Evan with the Island Beehive Beekeepers

Peter Davis is a beekeeper on Kangaroo Island, a sanctuary for the Ligurian bee.  This type of bee was introduced to Kangaroo Island in 1884.  It was declared a sanctuary in 1885.  Since then, no other breeds of bees have been introduced to the island, however they are exported.  Kangaroo Island bees are disease free.

Guest Interview Finger Limes 4 MIN

Finger Limes

Finger Lime Inside

David Karp is a pomologist and a contributor to The Los Angeles Times.  The finger lime is a citrus variety from Australia.  It's called the caviar of citrus because of its small sacs of juice (as opposed to the elongated sacs in lemons and limes).  

Salted Preserved Finger Limes

Fennel seeds
Coriander seeds
Cinnamon stick
Bay leaf
Sea salt
500 grams Australian native finger limes or as required

In a bowl mix the spices to taste with the sea salt. Cut the finger limes into quarters long ways to the base, but so that the quarters stay together. Push the seasoned salt into the center of the finger lime and pack the finger limes as tightly as possible into an airtight jar.
The less space there is between the finger limes the more attractive they will look and the less salt you will require. The finger limes will be ready in 1 month of preserving and will last for about 2 years.

Music Break: Upset by Travis Wammack
Guest Interview Salt 6 MIN

Marion Nestle is a professor of nutrition, food studies and public policy at New York University.  

Guest Interview Cooking with Salt 6 MIN

Valerie Aikman Smith

Valerie Aikman-Smith is a food stylist and the author of Salt: Cooking with the World's Favorite Seasoning.  

Salt-Crusted Shrimp
Adapted from Pearl Oyster Bar

(from The New York Times)

Vegetable oil or peanut oil, for frying
1/2 cup flour
3 Tablespoons cracker meal
12 medium shrimp, shells left on Coarse sea salt or kosher salt
Freshly ground black pepper

1. Fill a deep saucepan with 2 inches of oil and heat to 350 degrees. In a bowl, combine flour and cracker meal. Dredge the shrimp thoroughly in the mixture. Shake off excess and drop into the oil. Fry until shrimp is curled and crisp, about 2 minutes. Drain on paper towels and season on both sides of the shrimp. The chef recommends tartar sauce on the side.


Valerie Aikman-Smith

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