Good Food
Rose, Sour Cherries, Gluten-Free Girl, Preserving with Booze
Could rosé be the perfect wine? It's food-friendly, affordable and pairs well with our hot summer weather. Plus, Kevin West says you can add it to preserves.
By Evan Kleiman • • 57m ListenJill Bernheimer, owner of Domaine LA, has an extensive inventory of rosé - roughly 40 unique bottles - in her Melrose Avenue store. She says that rosé pairs well with almost any food; plus, the price point is easy on the wallet. Fruit detective David Karp reveals a secret cache of sour cherries and Jonathan Gold enjoys the farm-to-table simplicity of Barnyard in Venice. Shauna James Ahern and Alex Talbot share their ideas for gluten-free flour blends, and Kevin West shares ideas for adding a splash of booze to your preserves. Author David Sedaris says he wants a lid on his pie but "wouldn't pay two cents for a tart." At the market, Laura Avery talks to DJ Olsen about his fried green tomato dish at Doughroom and farmer Debby Takikawa debuts her organic yellow corn.
Banner image: Montmorency tart cherries, grown by Circle C Ranch in Lake Hughes and used for pies and preserves, at the Hollywood farmers’ market, June 10, 2012 Photo: © David Karp
In this episode
8 storiesMarket Report
DJ Olsen partnered with Eddie Hah on the menu at The Doughroom , a new restaurant on Overland Avenue near Palms Boulevard.
Read the story7 minA Barnyard You Wouldn’t Mind Eating In
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Barnyard , a relative newcomer in Venice, helmed by chef Jesse Barber. He describes the food as "deceptively simple" and recommends the risotto alla pilota, braised octopus, the burger, French fries and the sticky toffee dessert.
Read the story7 minHow to Eat Gluten-Free (and well) Every Day
Shauna James Ahern's latest book is Gluten-Free Girl Every Day . In the book she shares several master flour mixes for various baked goods from a sandwich bread flour mix to a cake mix. She recommends pre-mixing large batches of the flour so that you don’t have to blend the ingredients every time you want to bake cookies.
Read the story10 minGluten-Free Pasta from Scratch
Alex Talbot and Aki Kamozowa are the duo behind the blog Ideas in Food and a book of the same name. One his Talbot's favorite toys is is Arcobaleno pasta extruder. He was inspired to make gluten-free fresh pasta after reading a review of Thomas Keller's Cup4Cup flour. Find a recipe for his "What Iif Flour" mix here .
Read the story7 minA Secret Cache of Sour Cherries
David Karp is a pomologist with UC Riverside and he writes the Market Watch column for the Los Angeles Times Food section. This week he shares his knowledge of the prized sour cherry. There are hardly any sour cherries grown in California, but a large crop from Utah will flood Southern California markets for the next two weeks.
Read the story7 minHow to Incorporate Booze into Your Preserves
Kevin West is the author of Saving the Season : A Cook’s Guide to Canning, Pickling and Preserving. He discusses how to incorporate alcohol into your preserves. Find a recipe for Bramble Berry Jam with Wine on the Good Food blog .
Read the story8 minRose, the Perfect Food-Pairing Wine
Jill Bernheimer owns Domaine LA on Melrose Avenue between Highland and La Brea. She carries roughly 40 unique bottles of rosé this time of year. She explains that rosé is the perfect food pairing wine, especially for spicy food, lighter fare and even for harder to pair vegetables like asparagus and artichokes.
Read the story9 minDavid Sedaris Likes a Lid on His Pie
KCRW's Bookworm host Michael Silverblatt interviews David Sedaris about his favorite type of pie. Sedaris is mostly a fan of berry pies, but says he only loves pies with lids, no tarts. Hear the full interview here and listen to Silverblatt's Bookworm interview here .
Read the story2 min
