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Candy maker Christine Moore shares the challenges of opening a commercial kitchen in Los Angeles, while writer Leslie Brenner has foodie gift ideas for the holidays and Esquire editor A.J. Jacobs lives a year biblically by eating fish and loaves. Theatre director James Yarker celebrates the importance of people through grains of rice and chef Wylie Dufresne uses science to create innovative dishes. Plus, food writer Mark Bittman cooks legumes for winter, the Hot Knives bake vegan holiday desserts and Laura Avery serves up a fresh Market Report.

One Good Dish

David Tanis

Guest Interview The Market Report 7 MIN


Laura Avery talks with Fred Eric of Tiara Cafe and Liberty Grill in downtown Los Angeles, who was at the market with Octavio Becerra, founding chef of the Patina Group. Octavio, who is opening a new restaurant and wine market called Palate in Glendale, is traveling to Iowa with Fred to taste some of the first farm-raised Berkshire pigs raised by La Quercia in Iowa. La Quercia makes artisan salumi using traditional dry curing and will sell whole pigs, which produce 150 pounds of meat.

Tiara Cafe
127 E 9th St (in the Newmart)
Los Angeles, CA 90015

Liberty Grill
1037 S Flower St
Los Angeles, CA 90015

933 S Brand Blvd
Glendale, CA 91204

Laura also recommends root vegetables that are perfect for roasting. This week look for salsify, a hairy root that looks like parsnip. Peel it, cut it up, splash with olive oil and roast at 375°F until fork tender for a taste that's a cross between a carrot and potato. Salsify is also known as vegetable oyster plant.

Music break: Abigaille (Fumo di Londra by 1966) by Piero Piccioni

Guest Interview Little Flower Candy Co. 7 MIN


Candy maker Christine Moore shares the challenges of opening a commercial kitchen in Los Angeles. She is the owner of Little Flower Candy Co. in Pasadena, which specializes in sea salt, lemon and vanilla caramels as well as freshly made coffee, chocolate and cinnamon-flavored marshmallows. Her candies are also available in stores across the country.

Little Flower Candy Co.
1424 W Colorado Blvd.
Pasadena, CA 91105

Music break: Ideal Infinity by Organic Grooves 3

Guest Interview Foodie Gifts for the Holidays 7 MIN


LA Times food editor Leslie Brenner has foodie gift ideas for the holidays, most of which can only be found online.

Hadley Fruit Orchards:  Medjool dates, taste like marrons glaces (French candied chestnuts); 5-pound box costs $35.95 plus shipping.

Murray's Cheese of the Month Club.  A selection of 3 cheeses each month, 4-12 months subscriptions, $200-$550, includes shipping.

La Quercia Rossa prosciutto in Iowa - best American ham Leslies has tasted. $23.95/lbs.

Consorcio:  gourmet canned fish products - white tuna, baby sardines, anchovies. Prices vary.

Xuan Patisserie: artisan chocolatier, fantastic chocolates, including their milk chocolates made with fleur de sel caramel. Box of 12, $22.

Music break: Rugbymen by Roger Roger

Guest Interview Living Biblically 7 MIN


Esquire editor A.J. Jacobs chronicles his quest to follow the Bible literally by eating fish, loaves and wine, among other things in his book, The Year of Living Biblically. He grew a beard for his year-long project, kept the Sabbath, wore white, and even cast some stones. You can read more about Jacobs' interesting experiment on his website.

Music break: Satin Doll by George Barnes & Carl Kress

Guest Interview The Art of Rice: Of All the People in All the World 7 MIN

Rice exhibit.jpg

James Yarker, theatre director of Stan's Cafe, celebrates the importance of people through grains of rice in his performance-art exhibit, Of All the People in All the World: The Americas. James uses piles of rice to represent statistical data based on human populations: one grain of rice represents one person. The exhibit runs through December 30 at the Skirball Cultural Center.

Music break: Club 69 (Aka Close Down) by Hotel Easy

Guest Interview The Science of Cooking 7 MIN


Chef and molecular gastronomist Wylie Dufresne of wd~50 uses science to create innovative dishes. He's experimented with hydrocolloid gums--specifically xanthan gum, which resulted in the creation of "knot foie" (foie gras that can be tied into a knot), fried mayonnaise, flexible butter, and deep-fried hollandaise sauce.  The hydrocolloids he uses come from natural sources such as agar from seaweed, gelatin and pectin.

50 Clinton St
New York, NY 10002

Music break: Cervesa by Burt Kaempfert & His Ochestra

Guest Interview Legumes 7 MIN


New York Times columnist Mark Bittman loves cooking legumes for winter. He cooks them with dried or fresh beans. Mark's favorite flavorings for legumes are garlic, butter, olive oil, butter, soy sauce, chiles, mushrooms, cheese, and greens. Bittman is the author of the recently published How To Cook Everything Vegetarian as well as the wildly popular How To Cook Everything.

White Beans, Tuscan Style
(Courtesy of Mark Bittman’s How to Cook Everything Vegetarian)
Makes 6 to 8 servings

1 lb dried white beans (cannellini, navy, Great Northern, or lima) washed, picked over, and soaked if you like
20 fresh sage leaves or 1 Tablespoon dried
Salt and freshly ground black pepper
2 tsps minced garlic, or more to taste
1 Tablespoon extra virgin olive oil, or more to taste

1. Put the beans in a large pot with water to cover. Turn the heat to high and bring to a boil. Add the sage and turn the heat down so the beans bubble steadily but not violently. Cover loosely.

2. Cook, stirring occasionally, until the beans begin to soften; add a good sprinkling of salt and pepper. Continue to cook until the beans are very tender; add water if the beans dry out.

3. Drain the cooking liquid if necessary, then add the garlic. Taste and adjust the seasoning, stir in the olive oil, and serve.

Flageolets, French Style
(Courtesy of Mark Bittman’s How to Cook Everything Vegetarian)
Makes 4 servings

8 ozs dried flageolets, washed, picked over, and soaked if you like
1 medium onion, unpeeled
1 bay leaf
1 clove
1 carrot, cut into chunks
4 sprigs fresh thyme or ½ teaspoon dried
Salt and freshly ground black pepper
2 Tablespoons butter
1 Tablespoon minced shallot
1 cup cream, preferably not ultra-pasteurized
Chopped parsley leaves for garnish

1. Put the beans in a large pot with water to cover. Turn the heat to high and bring to a boil.

2. Cut a slit in the onion and insert the bay leaf; insert the clove into the onion as well and put the onion in the pot. Add the carrot and thyme. Turn the heat down so the beans bubble gently and cover loosely.

3. When the beans begin to soften, after about 30 minutes, season with salt and pepper. Continue to cook, stirring occasionally, until the beans are tender but still intact, about 45 minutes; add water if necessary.

4. Drain the beans and discard the onion and carrot. Put the butter and shallot in a deep skillet large enough to hold the beans. Turn the heat to medium and cook, stirring occasionally, until the shallot softens, about 5 minutes. Add the cream and the beans and continue to cook, stirring, until the beans are hot and have absorbed some of the cream, about 10 minutes. Taste and adjust the seasoning, garnish, and serve.

Guest Interview Vegan Holiday Dessert 7 MIN

Hot Knives.jpg

Hot Knives bloggers Alex Brown and Evan George share a holiday dessert for vegans. One tasty, aromatic idea they created is apples roasted in apple beer and cloves, topped with a coriander pastry. The two former line cooks enjoy the challenge of making delicious food without any meat. They also have a video collection of all their cooking exploits.


Fuji Apples à la Bière (Fuji Apples Roasted in Beer)
Serves 6

6 Fuji apples
2 cups Ephemere apple-spiced beer (made by Unibroue)
6 whole cloves
1/2 cup margarine (Earth Balance or other vegan brand)
1/2 cup all-purpose flour
1/2 cup sugar
1/4 ground walnuts
1 tsp coriander
1/2 tsp cinnamon
Fresh cilantro leaves for garnish

1. Pre-heat your over to 375°F.

2. Core the apples, twisting them out gently with an apple corer, and place apples in a long, deep bread pan. They should sit snug so they don't bob around. Pour 2 cups of beer, which is most of the bottle (just enough for a cup while cooking!), over the apples until they're two-thirds submerged. Roast for about 45 minutes, or until softened, and they start to get blistery with a slight mushy look. The beer should be reduced by about half.

3. While the apples roast, whip up the simple pastry crust. Mix softened vegan margarine in a bowl with equal parts flour and sugar and some finely chopped walnuts. Roughly crush the fresh coriander seed in a mortar and pestle and add to the mix. Using a fork, combine into a rustic crumble and finish dough by squeezing in your hands until it's evenly mixed.

4. When the apples are ready, remove them from the oven and stuff them (not too tightly) with most of the pastry crumble. Sprinkle remaining pastry crumble on top and let it fall into the reducing beer "goo." Put the apples back in the oven for another 10-12 minutes. (The crumble will melt into the beer to create a sugary syrup.)

5. To serve, place one apple on a small desert plate. Drizzle some extra beer syrup on the top and side, and garnish with one fresh green cilantro leaf.

Music: I Have Known Love by Silver Apples

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