15 posts tagged “russ parsons”

This week, Conde Naste announced it was shuttering Gourmet magazine after almost 70 years.  Food writer Jonathan Gold gives a eulogy for this highly respected publication.  And LA Times Food Editor Russ Parsons has some thoughts on what will take Gourmet's place in our diverse media landscape. 

Amanda Hesser explains how she's using the internet to write a cookbook.  Incredibly outspoken and confident Stefan Richter stops by with the scoop on being a reality show contestant.  Waiter X, Steve Dublanica, returns to Good Food with answers to your questions about how not to anger your waiter. 

Are tomatoes leaves really poisonous?  Food Scientist Harold McGee has the real deal.  Los Angeles Magazine's Ann Herold helps us with our backyard gardens.  Tara Kolla explains what is illegal about being an urban farmer in LA.  And farmer Alex Weiser shows off his onions at the Santa Monica Farmers Market.

"Thank you all SO much for this outpouring of support. It means a lot. Sorry not to be posting now, but I'm packing. We're all stunned, sad."   - Gourmet Editor-in-Chief Ruth Reichl on Twitter 

What is the world's perfect fruit?  For Chip Brantley it's the pluot.  He tells us about how farmers experiment with fruit varieties to create perfection.  Lisa Napoli traveled to Bhutan and tells us about the cuisine of this tiny landlocked kingdom.  Eating local isn't necessarily better, says James McWilliams.  He thinks there are more effective ways to save the planet.  In honor of picky eaters everywhere, Good Food Producer Bob Carlson shares with us how he gets his kids to eat their vegetables.  Joann Cianciulli shares stories from Third and Fairfax.  Russ Parsons cools off with frozen souffles.  Plus, Gustavo Arellano takes us out for a Battleship Taco.  And chef Ani Phyo takes the Pie-a-Day project into the world of raw food.

What do food writers and chefs do during summer vacation? Jonathan Gold had fresh mozzarella in Italy and Mary Sue Milliken went hunting in Mongolia.  They share their adventures.  Nancy Zaslavsky has some ideas for Mexican produce found in area markets.  The LA Times’ Russ Parsons has some tips on how to store your summer farmers market bounty. The story of Jon Reiner, the man who couldn't eat.  Kazi Pitelka gives a tour of her urban farm featuring chickens, turkeys, fruit trees and bees.  School is back in session but what is being done about the school lunch program?  Deborah Lehmann shares what’s on the menu at schools around the country and Slow Food USA’s Josh Virtel offers a solution.  Plus, Laura Avery finds out what's fresh at the Santa Monica Farmers Market.

Organic produce isn’t always better, argues the Los Angeles Times’ Russ Parsons.  The organic versus conventional debate is more complex than it seems.  Eugenia Bone teaches us about canning and preserving food in small batches.  Plus, sommelier Stacie Hunt tells us about new wines from some very interesting producers.  The wines are included in two wine flights Stacie put together for Good Food subscribers.  And Amelia Saltsman shares a recipe for Eggplant Caviar.

Fig Mascarpone Cream Pie

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I continue on my mission to conquer pastry creams and thickeners.  Exec. Producer Jennifer Ferro came back from the market on Wednesday with a little bag of figs for me so I new I needed to make a base that the figs could ride on.  Russ Parsons and I had just had a conversation about Frozen Souffles and making Bavarian Cream so I thought, let me try that.  The Bavarian Cream part, not the frozen souffle part although I'm sure that will make it's way into a pie crust as well.  So I did what I hadn't done in a very long time.  I made zabaglione.  How fun!  A few egg yolks in a bowl with just enough sugar and a shot of port set atop simmering water (not touching the bowl).  After just a few minutes of vigorously whisking,  the eggs magically increase in volume and that fabulous scent of egginess and port fills the air.  I love zabaglione.  My favorite form is Gelato Zabaglione at Da Crispino in Rome.  Let me take a moment of silence to give proper reverence..........

Okay, then I cooled the zabaglione and folded in a mixture of whipped cream that had a bit of gelatin added.  While the creamy mass was cooling and starting to set I made a very rich cashew crust, the kind that's so soft you have to pat it in the tart rings.  After the crusts were prebaked I let them cool completely and poured in the Mascarpone Cream.  It was still too soft to support the figs so I left them in the Angeli walk-in while I went to Copa d'Oro to meet a lovely bunch of listeners for a a drink.

I woke up, came to the restaurant and made a glaze for the figs with water, lemon juice, cornstarch (RLB).  The figs were thinly sliced, set atop perfectly set cream and brushed with the glaze.  Look's yummy

Me, Russ Parsons and a Banana Cream Pie

Cream Pie,  I have to say that it’s never been on my radar.  Pie has always meant fruit to me, but that’s what this exploration is all about -   learning and making and tasting.  So in preparation I went to The Apple Pan in West LA and had a piece of Banana Cream Pie with GF producer Bob C. and the rest of the gang.  Boy it was delicious!   The crust was completely simple, just a vessel to hold the cream.  The pastry cream was dense, with just enough vanilla and generously filled with banana.  The whipped cream was just that much sweeter than the pastry cream to be a great foil and lightener to the whole.

Banana Cream Pie

So instead of attempting this classic I opted to vear off a little and go for the banana’s foster flavor Dorie Greenspan achieves by making the pastry cream with brown sugar and adding a bit of cinnamon and nutmeg.  It was a landmark moment for me.  I actually made pastry cream by dialing back the amount of cornstarch just a bit.  It was easy and delicious.  The kitchen smelled like Christmas with the mingled scents of vanilla, cinnamon and nutmeg in the air.  But it was after 1am and I ran out of time.  So I woke up, made whipped cream which I stabilized with a bit of honey and confectioners sugar. Packed it all up…the crust, the pastry cream, the whipped cream, a pastry bag and brought it to KCRW with the intent of having a DIY moment with the team.  Then I realized that Russ Parsons, food editor of the LA Times was coming in and thought how fun if we could put the pie together….well together.  So we did.  And here’s a video:

Despite the swine flu outbreak, it's okay to eat pork.  Russ Parsons loves to cook pork shoulder and schnitzel -- delicious and economical. Listener Suzanne Roady-Ross explains why pig is pork but chicken is chicken.  Jonathan Gold takes us to Bottega Louie.  Chip Ransler tells us how his company is turning rice husks into electricity in India. Are we fat because we eat too much or because we're fed high caloric foods?  Hank Cardello has some words for food producers.  George Cossette tells us about Georgian wines.  Pastry Chef David Lebovitz loves to cook with white chocolate.  And Mark Olive shares his passion for Australian bush tucker.  Plus, Laura Avery shows us what's in season at the farmers market.