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Every January people vow to change their lives through their new year's resolutions.  Today on Good Food, we get a fresh start for the new year.  Sara Kate Gillingham Ryan of Apartment Therapy's The Kitchn shows us how to treat our kitchen to a makeover.  Leslie Bonci knows what foods will fuel our exercise regimen.  Julie Chai of Sunset magazine says there is no time like the present to start growing food.  She has winter gardening tips.  And if you want to make some money off of those backyard crops, Roxanne Christensen tells us how.  Jonathan Gold has advice for people who want to eat more adventurously.  Eddie Lin finds authentic New Orleans king cakes right her in Los Angeles.  Cliff Wright and Martha Rose Schulman give a few listeners a cooking lesson.  Jeff Hertzberg and Zoe Francois show us how easy it is to bake homemade bread.  And Matt Wright is making cured meats in his garage.  Plus Laura Avery reports from the Santa Monica Farmers Market.

My Bread

Jim Lahey

Guest Interview Market Report 7 MIN
Brussels Sprouts
Chef CC Consalvo of Clean Plate Meals, is making roast vegetables with an orange balsamic reduction.  Make sure all the vegetables are the same size.  She's using Brussels sprouts.  For the sauce, use orange juice and balsamic vinegar.  Reduce by half and drizzle the sauce over the veggies in the oven.  CC is also making a mash with turnips and baby carrots. 
Roasted Winter Roots with Orange Balsamic Glaze (Clean Plate Meals)

Pre- heat oven to 400 degrees. 

Orange Glaze
2 cups of orange juice
1  cup of balsamic vinegar
2 Tablespoons of agave or honey

In a sauce pan, bring all these ingredients to a boil then turn  the flame to medium. Allow this mixture to reduce by half as it will become thickened. 
While the glaze is reducing, you can prepare your root vegetables.

Any seasonal market roots would work well. Make sure they are all cut into the same size.

In a large bowl I add a pound of chopped carrot and potato to the beets and toss generously with olive oil, salt, cracked pepper and any herb like marjoram or parsley, torn or chopped roughly. After you've given your veggie a quick toss, spread them out on a sheet pan.  

Roast at 400 degrees for 30-35 minutes. then remove the roots and pour your glaze over the them. Put back into the oven for another 10 minutes or even longer if you like crisp edges. 

Carrot and Turnip Mash
Peel the turnip and carrots, equal parts of both or 1 lb each.  bring them to a boil in a medium pot, drain, add salt, pepper and butter and mash together with a fork. 
Black Truffle

David West is bringing California black and white truffles to the market.  He'll have them through Valentine's Day.  
Music Break: Girl From Ipanema Manha De Carna
Guest Interview Winter Gardening 4 MIN

Sunset Zones

Julie Chai is the Associate Gardening Editor at Sunset Magazine.  It's possible to have winter gardens in two parts of the U.S. this time of year, the West and the South.  January is a great time to start planting.  Read more about Sunset's climate zone maps.

Guest Interview SPIN Farming 4 MIN

Spin Farming

Roxanne Christensen is co-author, along with Wally Satzewich and Gail Vandersteen, of SPIN Farming, an online resource for those interested in income-generating vegetable farming on small parcels of land.  Using the SPIN farming method, it's possible to earn up to $50,000 annually from an 1/2 acre.  

Music Break: The Glow Worm

Guest Interview Being Jonathan Gold 9 MIN
Jonathan Gold writes the Counter Intelligence column for the LA Weekly, for which we won the Pulitzer Prize.  To get started as an adventurous eater, Jonathan recommends going to places where the name of the restaurant is in a language you don't understand.  


Music Break: Green Leaves Of Summer

Guest Interview Cooking School 7 MIN

Clifford Wright and Martha Rose Schulman run Venice Cooking School.  Good Food listeners had more questions for Cliff and Martha.  They have been posted on the Good Food Blog: 

How to Add Spice to a Sabbath Cholent
How to Cook Brussels Sprouts
What's the Best Way to Caramelize Onions

Guest Interview 5-Minute Bread 7 MIN

Dr. Jeff Hertzberg and Zoe Francois are the authors of Artisan Bread in Five Minutes and Healthy Bread in Five Minutes.

Pain Potiron

Pain au Potiron

3 3/4 cups whole wheat flour
3 1/2 cups unbleached all-purpose flour
1 1/2 Tablespoons granulated yeast, or 2 packets (increase or decrease to taste)
1 Tablespoon kosher salt (increase or decrease to taste)
2 Tablespoon vital wheat gluten
3 1/2 cups lukewarm water
1/4 cup olive oil
1 1/4 cups peeled, 1/4-inch diced raw pie pumpkin (sometimes called "sugar" pumpkin)
Fresh-ground pepper

Mixing and storing the dough: Whisk together the flours, yeast, salt, and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.

Generously season the pumpkin, squash, or sweet potato with fresh-ground pepper.

Add the liquid ingredients and the seasoned pumpkin to the dry ingredients. Mix without kneading using a spoon until it comes together in a wet dough.

Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), about 2 hours. Do not punch down!

Dough can be used immediately after rising, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 10 days. Flavor will be best if you wait for at least 24 hours.

On baking day, dust the surface of the dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Elongate the ball into a narrow oval. Allow to rest on a pizza peel prepared with cornmeal or lined with parchment for 90 minutes (40 minutes if you’re using fresh, unrefrigerated dough).

Thirty minutes before baking, preheat a baking stone in the middle of the oven to 450°F, with a broiler tray on any other shelf that won’t interfere with rising bread.

Using a pastry brush, paint the top crust with water. Slash with ¼-inch deep parallel cuts across the loaf, using a serrated bread knife.

Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 30 minutes, until richly browned and firm.

Allow to cool on a rack before slicing and eating.


Music Break: Holiday For The Strings

Guest Interview Fuel for Exercise 6 MIN

Leslie Bonci is Director of Sport Nutrition at the University of Pittsburgh Medical Center.  She is the author of Sport Nutrition for Coaches. Leslie recommends that you eat 15 minutes after exercise to replenish muscle glycogen lost during working out.  According to Leslie, exercising on an empty stomach is one of the worst things an athlete can do.  They should eat a fist-sized amount of food prior to exercise.  Water is just as important.  Drink 20 ounces of liquid 1 hour before exercise.  It takes that long for the water to leave the stomach and make its way into muscle.  Gulp, don’t sip, about 8 ounces per hour during exercise.  Gulps leave the stomach more rapidly and sipping can cause cramps by being in the gut too long.

Music Break: Meditation

Guest Interview Kitchen Makeover 6 MIN

Kitchen Storage

Sarah Kate Gillingham Ryan runs Apartment Therapy's blog The Kitchn, where they do a bi-annual Kitchen Cure.  Over four weeks, participants are given tasks and tips to organizing and cleaning their kitchens.    Their upcoming Cure starts in February.


Music Break: Mister Ant

Guest Interview Home Cured Meats 6 MIN

Bresaola Before Curing

Bresaola before curing

bresaola curing

Bresaola curing in the garage

Home Curing Meats

Matt Wright lives in Seattle and writes about food on his blog.  He has recently been making charcuterie at at home using a humidity controlled system in his garage.  He's made duck, bresaola and now salami.

Guest Interview Sweet Treats from the Big Easy 3 MIN

Smash Cake]

Smash Cake



Cynthia Shaw and Kimberly Jones-Smith run New Orleans Sweet Treats in Los Angeles.  They make king cakes, smash cakes and pralines in the traditional New Orleans style. Eddie Lin writes the blog Deep End Dining.


Evan Kleiman

Jennifer Ferro
Harriet Ells

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