Good Food
Market Report
Alain Giraud is the chef/owner of Anisette Brasserie , 225 Santa Monica Blvd, Santa Monica. This week he is shopping for fresh cherries to make a cherry clafouti. A clafouti is basically a batter that is baked in the oven. Alain tops his with Kendall Farms creme fraiche but ice cream works great too.
By Evan Kleiman • • 1 min readAlain Giraud is the chef/owner of Anisette Brasserie, 225 Santa Monica Blvd, Santa Monica. This week he is shopping for fresh cherries to make a cherry clafouti. A clafouti is basically a batter that is baked in the oven. Alain tops his with Kendall Farms creme fraiche but ice cream works great too.
Cherry Clafouti (from Bon Appetit magazine)
La Nogalera Walnut Oil has a new pressing of its oil. The nuts come from Payne walnut trees from very old trees. The oil should be refrigerated and can last longer than a year. Walnut oil has a burn rate of about 400 degrees and is great for stir-fries and sautees. The La Nogalera oil is pressed from a combination of roasted and raw walnuts giving it a true walnut flavor.
Michael Cimarusti of Providence who is shopping for Porcini mushrooms:
Music Break: Caught On The Hop by J-Walk
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Breathable Cocktails; Mama's Tamales; Eating Alone; Free the Bees
The full episode
1 of 9Breathable Cocktails; Mama's Tamales; Eating Alone; Free the Bees