Laura Avery visits with Anisette Brasserie owner Alain Giraud as he shops for cherries to make a cherry clafouti. She also samples fresh walnut oil from La Nogalera Walnut oil. Breath in your next cocktail, say the creators of the breathable cocktail, Sam Bompas and Harry Parr. Raising bees is illegal in New York City says Nadia Johnson of Just Food, hopefully that will change. Pork can be raised humanely, so why isn't it says activist Nicolette Hahn Niman. And what listeners eat when they eat alone. Cookbook author Deborah Madison found a lot of strange habits for solo consumption too. Jonathan Gold visits Golden State and MacArthur Park has been cleaned up due to tamales. That's what Sandi Romero or Mama suggests. Meet Deborah Stern, La Guera Tamalera, who came out of the Mama's Tamales program. And Derek Walker from St. Joseph's Center in Venice is feeding and helping the homeless.
Back in February, I interviewed Shyam Yadav about his gang, French Toast and Hugs (or FTX). They make french toast for strangers in different cities around the world. Well, they're back this summer in Philadelphia. Find them on July 4 at 9 am in Philly's Love Park.
Interviewing Christopher Shubert from Rancho La Vina with Good Food Producer Jennifer Ferro– talking about walnuts and fresh pressed walnut oil. Photo by David Karp
Alain Giraud, chef/owner of Brasserie Anisette, with staff at the Wednesday farmers market restaurant booth. Photo by David Karp
Porcinis – wild harvested from Northern California – a seasonal delicacy. Clearwater Farm: Wednesday& Saturday Santa Monica, Sunday Hollywood.
Students from Grant elementary school in Santa Monica touch and taste produce on a market field trip.
Troy Regier from Reedley with his first picking of white and yellow peaches. Wednesday Santa Monica. Photo by Darra Adler.
Goat Cheese Marinated in Walnut Oil
1/2 lb goat cheese, sliced
1/2 cup walnut oil
3 Tb fresh herb medley -- such as rosemary, tarragon, parsley, chives, etc
2 cloves garlic, finely minced
1 Tb fresh lemon or lime peel
sea salt and freshly ground pepper
Place cheese slices in a single layer in a shallow glass dish. Blend together remaining ingredients and pour over cheese. Allow the mixture to marinate at least four hours and up to one day. Serve with toasted French bread slices and top with chopped fresh tomatoes.
Coolhaus stopped by Good Food this week. They make these delicious and beautiful ice cream sandwiches like Mies Vanilla Rohe, Frank Behry and Richard Meyer Lemon Ginger. They wrap the sandwiches in an edible rice paper type wrapper. Look how they stamped our logo right on that edible paper!
I always look forward to actor and foodie John Pleshette's meals-of-the-week. Enjoy!
Fettuccine with Favas and Morels
Serves 4
1 lb of fettuccine or a pasta of your choice
2 lbs or fresh fava beans
1/2 lb of fresh morel mushrooms
2 scallions
3 cloves of garlic
dry white wine
fresh-grated Parmesan
chives
Italian parsley
Fresh tarragon
Bring a small saucepan of water to a boil. Fill a bowl with iced water.
Meanwhile, shell the fava beans. Drop them in the boiling water and cook for one minute. Remove with a slotted spoon and plunge into iced water; drain. Pinch off one end of each fava and squeeze out the green kernel inside.
If the morels are sandy, fill the sink with lukewarm water and rinse morels of grit or sand. Drain in a colander. Gently squeeze out as much water as you can; roll in a tea towel.
Bring a large pot of salted water to a boil. Add fettuccine. Meanwhile, trim and slice scallions into 1/2-inch rounds. Peel garlic and slice thinly.
Melt 3 tablespoons of butter and a splash of olive oil in a large sauté pan over medium heat. When butter stops foaming, add the morels and cook for about 3 minutes. Add scallions and garlic and continue cooking until they are soft but not browned.
Add 1/2 of white wine. Raise heat and cook till wine has almost evaporated.
Skim 1/2 cup of starchy water from the pasta pot. When the fettuccine is al dente, drain in a colander, then add to the sauté pan. Cook over medium heat, adding some of the pasta water and 1/2 cup of grated parmesan. add the fava beans and the leaves from two sprigs of tarragon. Toss over heat for another 30 seconds, adding more pasta water if necessary.
Serve with parmesan, fresh chives and parsely on the side.
CellarWise Wine Pairing
Though Hannibal Lecter preferred a nice Chianti with his favas, the inclusion of morels instinctively makes me think Pinot Noir. As consumers, the landscape is shifting our way in Oregon as a number of under-$20 Pinot bottlings are hitting the market. Morels are incredibly well suited to the Willamette Valley version of Pinot’s flavors, simplifying this match. The much-maligned ’07 vintage in Oregon is misjudged, in my mind, as the pure feminine flavors of the grape seem to show through in very pretty wines. Look for under-$20 ‘07s from J. Christopher, Ayres, McKinlay, Grochau Cellars, & Wallace Brook (second label of respected Adelsheim), all simply labeled Willamette Valley. A non-vintage bottling from Brick House (NV Cuvee) is similarly shroom-friendly. Caliphiles may prefer wines from Roessler, Sanford, Au Bon Climat, and Melville, all under $25. Enjoy.
So when I rounded the corner last Sunday and saw the white Market tent tops peeking through the trees, tears came to my eyes. The morning was cool and drizzly and vendors were bundled to sell what they had managed to coax up out of the ground in early spring. Here’s a little peek at the bounty of the Northeast. It isn’t the ever-available abundance of California. But that makes each seasonal treat more precious to me now. It was well worth the wait.
At Quattro’s Family Farm I found Spring Chickens (real spring chickens) butchered two days ago, Delicious fresh eggs, and sausage. They also make a mean Venison Chili in the fall.
Bring on the Rhubarb! I think it was Alice Waters who said Rhubarb is the vegetable bridge between the fall and winter fruits, and the berries of Spring. It is a welcomed sight. Rhubarb crisp. Vanilla cake with Rhubarb Compote. Rhubarb Kuchen. It’s been a ‘very rhubarb spring’ in our house.
The ramps were already gone by the time I got to the Market, so I had to settle for Jack’s Fresh Ramps Ravioli. It did not disappoint.
At $2.00/bunch, we have a lot of Asparagus Fritatta in our future.
Ray Tousey is our local beekeeper. He brings a hive to the market each week, which is popular with the kids. He makes a tasty concord grape juice and sells honey, preserves and wine.
New to our market this year is Cheese! I tried some beer cheese, which blew me away.
Similar to this Mizuna, Baby Kale was a new find this year. I wish I had a picture of it. With purple leaves and a surprisingly sweet flavor, it makes a tasty salad green.
I've had a craving lately for that old luxurious combo Surf and Turf,
so I decided to treat the family to a Memorial day version. The steaks
were thin cut Porterhouse marinated in a thick Chimmichuri; the shrimp
Were simply seasoned with salt, pepper and a drizzle of EVO. After
grilling I drenched the shrimp with a Tomato Vinaigrette that Angeli
chef Kathy made. Yum!
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