Good Food
This Week on Good Food: Savory Soufflé, CA Drought Means Few Porcinis and Fewer Jobs
Prolific baker Greg Patent demystifies a cheese soufflé, Amelia Saltsman shares a cauliflower recipe and we hear how the drought is may affect California’s economy.
By Caroline Chamberlain • • 1 min readPhoto by Kelly Gorham
Highlights from this week’s show:
1. Making Souffle: It’s Easier Than You Think–Greg Patent is the author of the blog The Baking Wizard and of several cookbooks with a focus on baking. His forthcoming book which is part of the French Cook series, is simply titled Soufflés. You can find a recipe for his classic cheese soufflé here.
2. An Authentic Trattoria in Downtown LA–Jonathan Gold is the Pulitzer Prize winning food writer for the Los Angeles Times. This week he reviews Maccheroni Republic, one of the many new restaurants to arrive in downtown. Click here for his recommended dishes.
3. Market Report with Amelia Saltsman and David West–Amelia Saltsman is the author of The Santa Monica Farmers’ Market Cookbook. She says cauliflower is in peak season right now and shares her Roasted Cauliflower Three Ways recipe with us. Find it here.
David West helms Clearwater Farms. He sells mushrooms at both the Wednesday Santa Monica and Sunday Hollywood farmers markets. He has local truffles, hedgehog and chanterelle mushrooms right now, but is worried that the drought could limit porcini and morel supplies this spring.
4. The Ripple Effect of California’s Drought–Glenda Humiston is the USDA’s Director of Rural Development in California. She gives us a snapshot of how these stubborn weather patterns will affect the economy in the California’s Central Valley.