Good Food
Not One Ounce Diet; TX State Fair; Sherry; Palm Sugar; Candy Corn; Mexican Dulces; Las Vegas
While Dr. Will Clower challenges KCRW listeners to stay slim through the holidays, Catherine Cuellar tempts us to stray with tasty treats from the Texas State Fair. Stacie Hunt touts what she says is "not your grandmother-s Sherry," and Jet Tila explains why palm sugar is the sweet stuff for Thai chefs. Bill Kelley gets corny with candy corn and Nancy Zaslavsky gets to the heart of Mexican sweets. Rick Moonan offers an indulgence of another kind as he dishes up sin city on a neon platter.
By Evan Kleiman • • 1h 0m ListenDia de los muertos (Day of the Dead)
South Central Farmers Market: 41st and Alameda, Downtown
Truffle and Wine Dinner from Umbria: Thursday, November 3
Angeli Caffe hosts two young (handsome) Italian chefs to ply diners with a special Truffle dinner featuring the food and wine of Umbria, the region sometimes called the "green heart" of Italy). Appetizers and wine at 7pm Appetizers, dinner at 7:30 Dinner ($65) For reservations call 323-936-9086.
One Thousand and One Bites: Food in the Tales: Saturday, November 5, 8pm
Charles Perry, food writer for the
Los Angeles Times, Arabic speaker and UCLA alumnus, will discuss the culinary legacy of "The Arabian Nights." UCLA's Powell Library (Second Floor Rotunda)
Chinatown Hosts 'Year of the Rooster' Cooking Class with Jet Tila: Sunday, November 13, 10:30am-1pm
With the Year of the Rooster winding down and Thanksgiving just around the corner, Jet offers a class in cooking poultry Chinese-style.Cost of $50 per participant includes materials and lunch. Class size is limited to 15 participants. To reserve a space (credit card required) call 213-680-0243 or email
Mark Bittman Book Signings
Mark Bittman will be at the following locations signing and discussing his book,
The Best Recipes in the World.
Saturday, November 5 at 2pm:
Sunday, November 6 at 2pm
Laura Avery spoke with chef
Alain Giraud about the chestnuts in the market and gave some hints on how to roast them. She also chatted with
Amelia Saltsman about the large variety of squashes in the market. Here's Amelia's recipe for trombetta squash.
Trombetta or Tromboncino Trifolati
Makes 8 servings
1 tromboncino squash, about 5 lbs
3-4 Tablespoons extra-virgin olive oil
2 cloves garlic, peeled and minced, about 2 teaspoons
2-3 Tablespoons chopped Italian flat-leaf parsley
Kosher or sea salt
Freshly ground black pepper
Lemon, optional
Cut the bulb end off the squash and reserve for another use. Cut the neck crosswise into several pieces to make it easier to handle. Use a vegetable peeler to peel away the skin, being sure to peel all the way to the orange flesh. Cut each section into half-inch dice. You should have about 8 cups. This may be done a day ahead, covered and refrigerated.
In a large saut- pan heat the olive oil over medium heat. Add the squash and season with salt and pepper. Cook uncovered for five minutes, stirring occasionally. (Do not crowd the squash. If necessary do this in two batches.) Add the garlic and parsley, stir, and cover pan. Reduce heat to medium-low and cook squash five minutes more, stirring once or twice. The squash should be browned around the edges and cooked through. Taste and add more salt or pepper if needed and a squeeze of lemon if desired.
- 2005, Amelia Saltsman
Dr. Will Clower challenged KCRW listeners to partake in a new campaign called "Not One Ounce." The free program encourages people to not gain any weight during the holidays, and offers weekly email advice to keep you on target. To sign up, visit his website.
Catherine Cuellar introduced us to the longest running state fair in the US, the Texas State Fair. It is also one of the biggest, bringing in over $2 million of food sales daily.
Stacie Hunt of Du Vin Wine and Spirits spoke with Evan about Sherry. She suggests using it in recipes and/or enjoying it as an aperitif and with or after dinner. She talked about this delightful wine from the Andalusian region of Spain, and described its appellations and two fundamental types--Fino and Oloroso.
Fino or Fino Manzanilla: the lightest in color, very delicate and very tangy in taste. Fino is judged by some experts to be the finest sherry made. Manzanilla is made in a seaside village and it-s said that the sea air also contributes saltiness to the taste. Finos need to be enjoyed while young, as aging does nothing for them. Finos and Manzanillas are always served iced cold and are perfect combined with salty foods such as almonds; jamon crudo or prosciutto; and green olives. Or, just on its own as a way to start the evening.
Amontillado is still technically a Fino. Although the wine has lost its flor "lid," (this can take about six years). It is now amber gold in color and is beginning to take on some nuttiness in flavor. This wine can be enjoyed with aged cheese; figs; nuts and fish.
Palo Cortado is very rare and much sought after by Sherry aficionados. Technically, a combination of Fino and Oloroso. This wine started life as a Fino and then suddenly took a turn to oxidation (likely the Flor "lid" didn-t hold up). What-s unique is that it retains the tanginess of Fino and the rich color and nutty flavor of Oloroso.
Oloroso, a deep golden to deep brown color. The wine now takes on a wonderfully nutty flavor. To get to this stage, the wines age longer in the barrel, this also makes them a bit more expensive than the Fino and Manzanilla Sherries. This is a DRY sherry. Excellent with savory dishes such as a pork roast or turkey. This sherry is sometimes called a "golden sherry."
Cream Sherry, is usually made from a lower grade Oloroso and have been pretty generously sweetened. Very pleasant to drink after dinner.
Pedro Ximinez is the most viscous and richly dark of all these Sherries. Nicknamed PX, after its grape varietal, Pedro Ximinez. The name of this white wine grape originated from the Spanish translation of, Peter Siemens, the vintner credited with bringing the vine to Spain, from his native Germany. This sherry is almost sinful in its flavor and mouth feel. Thick, dark, sweet (without being sticky). Think of Pedro X as the Balsamic version of Sherry. Great after dinner; with blue veined cheeses; poured over vanilla ice cream or strawberries (with a crank of black pepper).
Bill Kelley of the Jelly Belly Candy Company gave us a little history of candy corn.
Jet Tila, of Bangkok Market, spoke about palm sugar, the preferred sweetener of Thai chefs. Jet teaches cooking classes all over town. (Check out the local events section above). He is also leading amazing tours by cruise ship to China, Vietnam, and Thailand..
Nancy Zaslavsky, author of A Cook-s Tour of Mexico and Meatless Mexican, spoke about Mexican candies and sweets. If you're interested in Mexico, you might want to reserve a spot on her culinary tours in 2006.
Veracruz: January 19-25, 2006
Registration deadline is December 1, 2005
Micoac-n
MORELIA & PATZCUARO March 9-15, 2006<
Registration deadline is December 15, 2005
Oaxaca: October 27-Novemebr 2, 2006
Registration deadline is July 31, 2006
Rick Moonan says there's more to do than get married or get in trouble in Las Vegas. You can also go on a dining adventure, go to a museum, see a Broadway show, or have a chat with a chef you admire.
