Show 574, April 20, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

Acclaimed Restaurateur and Chef (and James Beard Award recipient) “Nancy Silverton is the co-owner of Pizzeria Mozza in Los Angeles and Newport Beach as well as Osteria Mozza, Mozza2Go, and chi SPACCA in Los Angeles. Silverton also founded the world-renowned La Brea Bakery as well as Campanile Restaurant, an institution that Angelenos cherished for decades. Silverton has worked with some of the nation’s most notable and influential chefs including Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. She has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves.” Nancy Silverton now invites all foodies to the C-CAP Los Angeles (Careers through Culinary Arts Program) Gala on Friday, May 17 at Jonathan Club DTLA! Join her for a glittering evening of food and drink to benefit C-CAP Los Angeles’ (Careers through Culinary Arts Program) students and programming. Longtime C-CAP supporter and pioneering chef Nancy Silverton is creating a delicious multi-course menu along with Jonathan Club’s heralded Executive Chef Andreas RollerNancy Silverton is our guest previewing what’s on the salivating May 17th menu.

Chef Dustin Trani represents the 4th generation of the celebrated Trani Family to be an owner/chef cooking in San Pedro. Currently he is best known for J. Trani’s Ristorante which is his Family’s successor restaurant to their original San Pedro establishment, Trani’s Majestic Café opened in 1925 in downtown San Pedro. His latest venture (in the works since 2019) is the ambitious, soon to celebrate it’s first anniversary, Trani’s Dockside Station located in San Pedro’s historic waterfront in a vintage (fully restored and renovated) 1920 building that initially served as an immigration hall. In more recent years it was the local diner, Canetti’s Seafood Grotto, which closed in 2010 after a 70-year run. The exterior has been restored and preserved along with the addition of a striking, art deco neon vertical sign. Sunday Brunch is on the horizon. Chef Dustin Trani joins us with all the update details for Trani’s Dockside Station.

“James Beard cookbook-award-winning authors Ann Taylor Pittman and Scott Mowbray explore in The Global Pantry Cookbook the exciting range of versatile, short-cut, high-flavor ingredients in the global pantry: gochujang, toasted sesame oil, Banyuls vinegar, za’atar, palm sugar, sorghum, chipotles in adobo and many more. These easily found products burst with flavors that Americans have come to love in restaurants in recent years—and are hugely useful for home cooking.

Ann and Scott tasted and tested more than 100 pantry stars to find the best for both traditional recipes (such as Grilled Pork Satay from Indonesia) and for playful mashups like their Ground Beef Bulgogi Sloppy Joes with Fiery Napa Slaw and their Coconutty Banana Pudding with Candied Black Walnuts. The book provides in-depth shopping and storage advice, has many tips to ensure recipe success, and suggests alternative uses for each product.” Ann Taylor Pittman joins us to discuss The Global Pantry Cookbook.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chefs prefer to cook with natural gas based on the cost and efficiency of existing technology. Berkeley passed a first of its kind law in 2019 banning natural gas piping from being installed in new construction. Berkeley has now backed off that ban influenced by a federal appeals court ruling and Chef Andrew now provides the explanation.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Show 574, April 20, 2024: Nancy Silverton, Executive Chef, Restaurateur and Cookbook Author

Nancy Silverton of Mozza Restaurant Group

“Acclaimed Restaurateur and Chef (and James Beard Award recipient) Nancy Silverton is the co-owner of Pizzeria Mozza in Los Angeles and Newport Beach as well as Osteria Mozza, Mozza2Go, and chi SPACCA in Los Angeles. Silverton also founded the world-renowned La Brea Bakery as well as Campanile Restaurant, an institution that Angelenos cherished for decades.”

“Silverton has worked with some of the nation’s most notable and influential chefs including Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. She has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves.”

Silverton’s newest cookbook (her 11th) is The Cookie That Changed My Life and More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours. As the original pastry chef at Wolfgang Puck’s Spago (celebrating their 40th Anniversary this year,) she made us rethink how we make and eat bread. Now this “pastry doyenne” (Los Angeles Times) has not only returned to her roots, she has surpassed anything she has done before. Biting into a particularly delicious peanut butter cookie one day from Friends & Family’s Roxana Jullapat, she and had an epiphany: every single thing we bake should taste this good. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon.”

Nancy Silverton now invites all foodies to the C-CAP Los Angeles (Careers through Culinary Arts Program) Gala on Friday, May 17 at Jonathan Club DTLA!

Join her for a glittering evening of inspired food and drink to benefit C-CAP Los Angeles’ students and programming. Longtime C-CAP supporter and pioneering chef Nancy Silverton is creating a delicious multi-course menu along with Jonathan Club’s heralded Executive Chef Andreas Roller.

The evening begins at 6:30 p.m. with a social hour on the rooftop’s Great Lawn. Guests will enjoy passed hors d’oeuvres and select premium wines and craft cocktails while overlooking the beautiful vista of downtown Los Angeles.

At 7:30 p.m. guests will then make their way to the Grand Ballroom for a spectacular, multi-course wine-paired seated dinner. The program includes remarks from Chef Silverton, C-CAP students and alumni and culminates with the C-CAP Live Auction and a decadent dessert finale.

Nancy Silverton is our guest previewing what’s on the May 17th menu along with an update on Max and Helen’s, a diner concept in Larchmont Village she is creating with Producer and Food TV Personality Phil Rosenthal.

Nancy gracious talks to us from the road as she is on her way driving to Ojai for her special Dinner with Chef Jonathan Waxman at The Farmhouse at the Ojai Valley Inn.

Show 574, April 20, 2024: Dustin Trani, Chef and Restaurateur, J. Trani’s Ristorante and Trani’s Dockside Station, San Pedro

Dustin Trani

Chef Dustin Trani represents the 4th generation of the celebrated Trani Family to be an owner / chef cooking in San Pedro. Currently he is best known for J. Trani’s Ristorante which is his Family’s successor restaurant to their original San Pedro establishment, Trani’s Majestic Café opened in 1925 in downtown San Pedro. Chef Dustin is also an alum of the Careers through Culinary Arts Program (C-CAP.)

His latest venture (in the works since 2019) is the ambitious, soon to celebrate it’s first anniversary, Trani’s Dockside Station located in San Pedro’s historic waterfront in a vintage (fully restored and renovated) 1920 building that initially served as an immigration hall. In more recent years it was the local diner, Canetti’s Seafood Grotto, which closed in 2010 after a 70-year run. The exterior has been restored and preserved along with the addition of a striking, art deco neon vertical sign.

The restaurant is open for Lunch and Dinner. Sunday Brunch from 10:30 a.m. to 2:00 p.m. launches April 21st.

Chef Dustin Trani joins us with all the update details for Trani’s Dockside Station.

Show 574, April 20, 2024: The Global Pantry Cookbook with Co-Author Ann Taylor Pittman

Scott Mowbray and Ann Taylor Pittman of the Global Pantry Cookbook

James Beard cookbook-award-winning authors Ann Taylor Pittman and Scott Mowbray explore in The Global Pantry Cookbook the exciting range of versatile, short-cut, high-flavor ingredients in the global pantry: gochujang, toasted sesame oil, Banyuls vinegar, za’atar, palm sugar, sorghum, chipotles in adobo and many more. These easily found products burst with flavors that Americans have come to love in restaurants in recent years—and are hugely useful for home cooking.”

“Ann and Scott tasted and tested more than 100 pantry stars to find the best for both traditional recipes (such as Grilled Pork Satay from Indonesia) and for playful mashups like their Ground Beef Bulgogi Sloppy Joes with Fiery Napa Slaw and their Coconutty Banana Pudding with Candied Black Walnuts. The book provides in-depth shopping and storage advice, has many tips to ensure recipe success, and suggests alternative uses for each product.”

“The Global Pantry Cookbook, released in October 2023, appeared on best-of-2023 lists by Food & Wine, national NPR, the LA Times, Wired and more, and was recently selected to be recommended for all US libraries as one of just 12 cookbooks from 2023 “that will stand the test of time, become reliable favorites, and nourish readers.””

Ann and Scott graciously share their recipes from The Global Pantry Cookbook for Umami-Rich Napa Cabbage Rolls Stuffed with Rice and Pork and Super-Mushroomy Tiny Pasta Cooked Creamy Like Risotto (but Easier.)

They also produced an informative overview video of The Global Pantry Cookbook for the Melissa’s Produce food media group. It includes Ann preparing four of the recipes from the cookbook including Chuck Roast with Root Vegetables and Oyster Sauce Gravy.

Ann Taylor Pittman joins us to discuss The Global Pantry Cookbook.

Show 574, April 20, 2024: Chef Andrew Gruel with “Ask the Chef”

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

Chefs prefer to cook with natural gas based on existing technology. Berkeley passed a first of its kind law in 2019 banning natural gas piping from being installed in new construction. Berkeley has now backed off that ban influenced by a federal appeals court ruling and Chef Andrew provides the explanation. Understand Chef Andrew in everyday practice is consciously environmentally friendly in his business and is as sustainable as he can be.

C-CAP Los Angeles Gala 2024

C-CAP LA Benefit May 17 2024 invitation

C-CAP supporter and pioneering chef Nancy Silverton invites you to the C-CAP Los Angeles Gala on Friday, May 17th at Jonathan Club DTLA.

Join us for a glittering evening of food and drink to benefit C-CAP Los Angeles’ students and programming. Jonathan Club’s heralded executive chef Andreas Roller is conceptualizing a delicious multi-course menu based on Chef Silverton’s culinary footprint in Los Angeles.

The evening begins at 6:30 pm with a social hour on the rooftop’s Great Lawn. Guests will enjoy passed hors d’oeuvres and select wines and craft cocktails while overlooking the beautiful vista of downtown Los Angeles. At 7:30 pm, guests will then make their way to the Grand Ballroom for a spectacular seated dinner. The program includes remarks from Chef Silverton, C-CAP students and alumni and culminates with the C-CAP Live Auction and desserts by Hannah Chang (C-CAP Alumna) and Sherry Yard.

Umami-Rich Napa Cabbage Rolls Stuffed with Rice and Pork

Umami-Rich Napa Cabbage Rolls Stuffed with Rice and Pork

Recipe excerpt from:
The Global Pantry Cookbook
by Ann Taylor Pittman and Scott Mowbray

Global Pantry Ingredients: 

  • Chili Crisp
  • Fish Sauce
  • Korean Toasted Sesame Oil
  • Oyster Sauce

Headnote

This delicious Asian-tilting riff on stuffed cabbage rolls uses fragrant jasmine rice, napa cabbage, and a brothy brown sauce enriched by oyster sauce and toasted sesame oil instead of a tomato-based one. A splash of fish sauce in the porky filling boosts the meaty-savory effect. The result is rich beyond compare, and ever-so-delicately sweet to match the cabbage goodness. We love it with a dollop of chili crisp for extra crunchy umami and heat. Bonus: For anyone who has ever struggled with prying the leaves off a head of regular green cabbage, you’ll be delighted with the ease of working with the napa variety—though we’ve provided instructions for both.

Flavor Booster

The Other Pepper
The pork and rice filling features a good amount of ground white pepper, a variety favored by many Asian food cultures. Its brighter, grassier, less-hot character is a key to the flavor of the filling. Look for whole white peppercorns in Asian stores, or order online, and grind the usual way.

Size Matters

By Big, We Mean Big
Whether you’re using napa or green cabbage, you need big leaves to encase the filling properly—and you want lots of leaf in every bite. For a napa cabbage, opt for a head that’s at least a foot long; for a green cabbage, get the largest one you can find. You’ll have leftover cabbage for a salad or stir-fry the next day.

  • Cooking spray
  • 1 large head napa cabbage or green cabbage
  • 1 pound ground pork
  • 1 cup cooked jasmine rice
  • 2/3 cup thinly sliced scallions
  • 1 tablespoon fish sauce
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon kosher salt
  • 1 large carrot, shredded
  • 2 cloves garlic, minced 
  • 1 1/2 cups unsalted beef stock
  • 1/4 cup oyster sauce
  • 1 tablespoon Korean toasted sesame oil
  • Chili crisp (optional)
  1. Preheat the oven to 375°F with the rack placed in the center. Coat a 13 x 9–inch baking dish with cooking spray.
  2. Prepare the cabbage: If using napa cabbage, remove 18 large leaves from the head of cabbage. Trim off 2 or 3 inches from the bottom of each leaf, where the vein is the thickest. Pile the leaves on a microwave-safe plate. Cover loosely with plastic wrap. Microwave on High for 5 minutes. Carefully uncover the plate and cool the cabbage slightly. 

If using a large regular green cabbage, insert a short, sharp knife a couple of inches into the base of the cabbage and cut out a conical piece of the core. This makes removing the stiff outer leaves a bit easier. Follow the instructions in Step 2 to soften in the microwave.
  3. Place the pork in a large bowl. Add the rice, scallions, fish sauce, pepper, salt, carrot, and garlic; mix well with your hands. Divide the pork mixture into 8 equal balls. 
  4. To stuff the leaves: If using napa cabbage, arrange 2 leaves on a work surface, with the narrower rib ends overlapping by an inch or two. Spoon one ball of filling into the center of the cabbage leaves. Fold the left leaf over the filling, and roll over to the right side to enclose the filling in a cylinder. Arrange the filled leaves, seam side down, in the prepared baking dish. Repeat with the remaining cabbage leaves and filling to form 8 cabbage rolls (you should have a couple of extra leaves in case some tear or are too ratty looking). 

If using regular cabbage, place a softened leaf before you with the thick stem part closest to you and a “wing” of the leaf on each side. Cut away a V-shaped notch of that thick stem part, 1 to 2 inches long, to make the leaf more pliable. Place the stuffing at the point of the notch so it’s resting on the leaf between the wings. Fold the bottom of the cabbage leaf forward three-fourths of a turn, then fold in both wings of the cabbage and finish rolling—as if you wee rolling an egg roll. As you complete the cabbage rolls, place them in the prepared baking dish. You should have one extra leaf left over. 
  5. Whisk together the stock, oyster sauce, and sesame oil in a medium bowl; pour over the cabbage rolls. Cover the dish tightly with aluminum foil. Bake until the filling is thoroughly heated, the flavors are married, and the pork is cooked through, 1 hour. Uncover the dish and bake until the liquid is slightly thickened, about 15 minutes; the sauce will be more like broth than gravy. Serve with chili crisp on the side, if desired.

April 20: Nancy Silverton, Dustin Trani, Ann Taylor Pittman

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two and Three: Nancy Silverton, Executive Chef, Restaurateur and Cookbook Author
Segment Four and Five: Dustin Trani, Chef and Restaurateur, J. Trani’s Ristorante and Trani’s Dockside Station, San Pedro
Segment Six and Seven: The Global Pantry Cookbook with Co-Author Ann Taylor Pittman
Segment Eight: Chef Andrew Gruel with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

Acclaimed Restaurateur and Chef (and James Beard Award recipient) “Nancy Silverton is the co-owner of Pizzeria Mozza in Los Angeles and Newport Beach as well as Osteria Mozza, Mozza2Go, and chi SPACCA in Los Angeles. Silverton also founded the world-renowned La Brea Bakery as well as Campanile Restaurant, an institution that Angelenos cherished for decades. Silverton has worked with some of the nation’s most notable and influential chefs including Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. She has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves.” Nancy Silverton now warmly invites all foodies to the C-CAP Los Angeles Gala on Friday, May 17 at Jonathan Club DTLA!Join her for a glittering evening of food and drink to benefit C-CAP Los Angeles’ (Careers through Culinary Arts Program) students and programming. Longtime C-CAP supporter and pioneering chef Nancy Silverton is creating a delicious multi-course menu along with Jonathan Club’s heralded Executive Chef Andreas Roller. Nancy Silverton is our guest previewing what’s on the salivating May 17th menu.

Chef Dustin Trani represents the 4th generation of the celebrated Trani Family to be an owner/chef cooking in San Pedro. Currently he is best known for J. Trani’s Ristorante which is his Family’s successor restaurant to their original San Pedro establishment, Trani’s Majestic Café opened in 1925 in downtown San Pedro. His latest venture (in the works since 2019) is the ambitious, soon to celebrate it’s first anniversary, Trani’s Dockside Station located in San Pedro’s historic waterfront in a vintage (fully restored and renovated) 1920 building that initially served as an immigration hall. In more recent years it was the local diner, Canetti’s Seafood Grotto, which closed in 2010 after a 70-year run. The exterior has been restored and preserved along with the addition of a striking, art deco neon vertical sign. Sunday Brunch is on the horizon. Chef Dustin Trani joins us with all the update details for Trani’s Dockside Station.

“James Beard cookbook-award-winning authors Ann Taylor Pittman and Scott Mowbray explore in The Global Pantry Cookbook the exciting range of versatile, short-cut, high-flavor ingredients in the global pantry: gochujang, toasted sesame oil, Banyuls vinegar, za’atar, palm sugar, sorghum, chipotles in adobo and many more. These easily found products burst with flavors that Americans have come to love in restaurants in recent years—and are hugely useful for home cooking.

Ann and Scott tasted and tested more than 100 pantry stars to find the best for both traditional recipes (such as Grilled Pork Satay from Indonesia) and for playful mashups like their Ground Beef Bulgogi Sloppy Joes with Fiery Napa Slaw and their Coconutty Banana Pudding with Candied Black Walnuts. The book provides in-depth shopping and storage advice, has many tips to ensure recipe success, and suggests alternative uses for each product.” Ann Taylor Pittman joins us to discuss The Global Pantry Cookbook.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm(New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chefs prefer to cook with natural gas based on the cost and efficiency of existing technology. Berkeley passed a first of its kind law in 2019 banning natural gas piping from being installed in new construction. Berkeley has now backed off that ban influenced by a federal appeals court ruling and Chef Andrew now provides the explanation.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Nancy Silverton of Mozza Restaurant Group

“Acclaimed Restaurateur and Chef (and James Beard Award recipient) Nancy Silverton is the co-owner of Pizzeria Mozza in Los Angeles and Newport Beach as well as Osteria Mozza, Mozza2Go, and chi SPACCA in Los Angeles. Silverton also founded the world-renowned La Brea Bakery as well as Campanile Restaurant, an institution that Angelenos cherished for decades.”

“Silverton has worked with some of the nation’s most notable and influential chefs including Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. She has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves.”

Silverton’s newest cookbook (her 11th) is The Cookie That Changed My Life and More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours. As the original pastry chef at Wolfgang Puck’s Spago (celebrating their 40th Anniversary this year,) she made us rethink how we make and eat bread. Now this “pastry doyenne” (Los Angeles Times) has not only returned to her roots, she has surpassed anything she has done before. Biting into a particularly delicious peanut butter cookie one day from Friends & Family’s Roxana Jullapat, she and had an epiphany: every single thing we bake should taste this good. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon.”

Nancy Silverton now invites all foodies to the C-CAP Los Angeles (Careers through Culinary Arts Program) Gala on Friday, May 17 at Jonathan Club DTLA!

Join her for a glittering evening of inspired food and drink to benefit C-CAP Los Angeles’ students and programming. Longtime C-CAP supporter and pioneering chef Nancy Silverton is creating a delicious multi-course menu along with Jonathan Club’s heralded Executive Chef Andreas Roller.

The evening begins at 6:30 p.m. with a social hour on the rooftop’s Great Lawn. Guests will enjoy passed hors d’oeuvres and select premium wines and craft cocktails while overlooking the beautiful vista of downtown Los Angeles.

At 7:30 p.m. guests will then make their way to the Grand Ballroom for a spectacular, multi-course wine-paired seated dinner. The program includes remarks from Chef Silverton, C-CAP students and alumni and culminates with the C-CAP Live Auction and a decadent dessert finale.

Nancy Silverton is our guest previewing what’s on the May 17th menu.

Dustin Trani

Chef Dustin Trani represents the 4th generation of the celebrated Trani Family to be an owner/chef cooking in San Pedro. Currently he is best known for J. Trani’s Ristorante which is his Family’s successor restaurant to their original San Pedro establishment, Trani’s Majestic Café opened in 1925 in downtown San Pedro.

His latest venture (in the works since 2019) is the ambitious, soon to celebrate it’s first anniversary, Trani’s Dockside Station located in San Pedro’s historic waterfront in a vintage (fully restored and renovated) 1920 building that initially served as an immigration hall. In more recent years it was the local diner, Canetti’s Seafood Grotto, which closed in 2010 after a 70-year run. The exterior has been restored and preserved along with the addition of a striking, art deco neon vertical sign.

The restaurant is open for Lunch and Dinner. Sunday Brunch from 10:30 a.m. to 2:00 p.m. launches April 21st.

Chef Dustin Trani joins us with all the update details for Trani’s Dockside Station.

Scott Mowbray and Ann Taylor Pittman of the Global Pantry Cookbook

“James Beard cookbook-award-winning authors Ann Taylor Pittman and Scott Mowbray explore in The Global Pantry Cookbook the exciting range of versatile, short-cut, high-flavor ingredients in the global pantry: gochujang, toasted sesame oil, Banyuls vinegar, za’atar, palm sugar, sorghum, chipotles in adobo and many more. These easily found products burst with flavors that Americans have come to love in restaurants in recent years—and are hugely useful for home cooking.”

“Ann and Scott tasted and tested more than 100 pantry stars to find the best for both traditional recipes (such as Grilled Pork Satay from Indonesia) and for playful mashups like their Ground Beef Bulgogi Sloppy Joes with Fiery Napa Slaw and their Coconutty Banana Pudding with Candied Black Walnuts. The book provides in-depth shopping and storage advice, has many tips to ensure recipe success, and suggests alternative uses for each product.”

“The Global Pantry Cookbook, released in October 2023, appeared on best-of-2023 lists by Food & Wine, national NPR, the LA Times, Wired and more, and was recently selected to be recommended for all US libraries as one of just 12 cookbooks from 2023 “that will stand the test of time, become reliable favorites, and nourish readers.””

Ann Taylor Pittman joins us to discuss The Global Pantry Cookbook.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

Chefs prefer to cook with natural gas based on existing technology. Berkeley passed a first of its kind law in 2019 banning natural gas piping from being installed in new construction. Berkeley has now backed off that ban influenced by a federal appeals court ruling and Chef Andrew provides the explanation.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two and Three: Nancy Silverton, Executive Chef, Restaurateur and Cookbook Author
Segment Four and Five: Dustin Trani, Chef and Restaurateur, J. Trani’s Ristorante and Trani’s Dockside Station, San Pedro
Segment Six and Seven: The Global Pantry Cookbook with Co-Author Ann Taylor Pittman
Segment Eight: Chef Andrew Gruel with “Ask the Chef”

Super-Mushroomy Tiny Pasta Cooked Creamy Like Risotto (But Easier)

Super-Mushroomy Tiny Pasta Cooked Creamy Like Risotto

Recipe excerpt from:
The Global Pantry Cookbook
by Ann Taylor Pittman and Scott Mowbray

Active time: 30 minutes
Total time: 30 minutes
Serves 4

Global Pantry Ingredients: 

  • Dried Porcini Mushrooms
  • Marsala

Headnote

Scott never quite mastered risotto, and mostly left it to the restaurant pros after he began cooking acini di pepe, a tiny semolina pasta shape similar in size to pearl couscous, in the risotto style, inspired by a Mark Bittman recipe of yore. The texture of the pasta here is delightfully supple. It’s an easy, earthy, sophisticated main dish, perfect with a medium-bodied Italian red such as a Barbera or a Valpolicella. Add the optional marsala if you like a slightly deeper, more winey flavor.

Try This!

Dried Porcini Mushrooms
Dried porcini possess a concentration of rich, earthy flavor, an unmatched essence of mushroom that’s released when soaked or powdered in a chopper. Look for American or European versions in supermarkets, Whole Foods, and online, in one or two-ounce packets.

Timing Tip

Cook Just Until Almost Done
The size and manufacturer of the pasta, and how vigorously you cook it, will vary the cooking time quite a bit. To avoid mush, stop when it’s just reaching the al dente stage—it will continue to cook as you add the cheese and serve. The consistency should be a bit saucy, not like seized-up porridge. Slightly larger pasta such as orzo will likely take a bit longer. 

  • 1/2 ounce dried porcini mushrooms
  • 2 tablespoons unsalted butter
  • 1/2 medium onion, minced as finely as you can manage
  • 1 cup cremini mushrooms, thinly sliced 
  • 12 ounces acini di pepe or other tiny pasta such as orzo
  • 1/2 cup dry white wine
  • 4 cups low-sodium chicken stock
  • 1 tablespoon dry marsala wine or rich sherry (such as oloroso) (optional)
1 teaspoon chopped fresh thyme or oregano
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper 
  • 1/2 cup grated Parmesan, or 1 cup super-finely Microplane-grated Parmesan
  1. Chop half of the dried mushrooms into pea-sized bits. Place in a small microwave-safe bowl with 1 cup of water and microwave on High for 2 minutes; set aside. Place the other half of the dried mushrooms in a mini food processor; pulverize to a powder, about 45 seconds (there will be small flecks or chunks in the powder, and that’s the idea).
  2. Heat a Dutch oven or a large nonstick skillet over medium heat for 2 minutes. Add the butter, swirling until it melts. Add the onion; sauté until softened and blond in color, stirring frequently, about 3 minutes. Add the cremini mushrooms and sauté until just starting to soften, 3 minutes more. Add the soaked mushrooms with their liquid, the mushroom powder, and pasta; cook with the heat turned high enough for it to bubble energetically, stirring frequently until the liquid is absorbed, about 2 minutes. 
  3. This starts the risotto-style cooking process: Continue to stir, adding the white wine and then the stock a little at a time, letting the pasta absorb the liquid, before gradually adding the rest of the stock. When the pasta is almost cooked, about 18 minutes, add the marsala, if using, the thyme, and the salt. When the pasta is just al dente, correct the consistency with stock or hot water if necessary (it should be saucy, not porridge-like). Immediately portion into 4 bowls and top with a few turns of black pepper and the grated cheese. 

Show 573, April 13, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

“The Texas man, Fred Eppright, who once lived in a trailer, now earnestly has charitable endeavors. Assuredly, he holds strongly to success in his business undertakings. But that same Texas man, whose business is commercial real estate, finds himself cajoled by a son, smitten by wine, into the business of wine. The son convinced the father, the wine business could be satisfying, as well as result in a smart family enterprise. Fred, the father, told Trey, the son: “If you can find something that makes sense, bring it to me.” The son did. The father wound up spending a small fortune with the modest hopes of earning a small fortune. With that, the son moved to Calistoga from Austin when Trey found an established winery property once known as Dutch Henry, that had been mostly destroyed in the Glass Fire of 2020. It had a cave, a 2 ½-acre estate vineyard and a tasting room. And he soon identified five additional prized vineyards with which to make very small lots – with the help of renowned Napa Valley winemaker Kale Anderson – and forthwith, Parable Wines was established specializing in premium, limited production Chardonnay and Cabernet Sauvignon from renown estate vineyards.” Trey Eppright and Winemaker Kale Anderson join us to pull the cork on all that is Parable Wines.

Pizza City Fest Los Angeles is back for its 2nd year of gooey and doughy deliciousness. “Scheduled to take place on April 27-28, 2024, at the iconic L.A. LIVE – nestled in the heart of Downtown Los Angeles’ Sports and Entertainment District – this two-day celebration promises an unparalleled experience for pizza aficionados. Attendees will have the exclusive opportunity to savor the delectable offerings from Southern California’s premier pizza artisans, all conveniently located in one central hub. Pizza City Fest Los Angeles will celebrate the Southland’s pizza landscape, showcasing the diverse and exceptional talents of the region’s top pizza makers. Emmy and 13-time James Beard Award-winning food reporter Steve Dolinsky has curated another stellar list of pizza makers spanning Southern California – from Santa Barbara to San Diego – adding 13 new entries to the full lineup this year.” Steve Dolinsky puts down his pizza peel and joins us.

Truly Pizza, the only restaurant of its kind in Southern California, with outdoor garden seating aims to provide Dana Point residents and visitors with a unique and delicious pizza experience filled with world-class pizza making and generations old techniques. The menu features classic 12” square and round pizzas sold whole or by-the-slice made with award-winning five-day-fermented crispy and airy wood-fired dough along with a selection of focaccia sandwiches, salads and desserts. All pizzas are made with Truly Pizza’s signature, award-winning pizza dough recipe that involves a lengthy fermentation process to ensure rich flavor and a cloudlike, yet crisp and airy texture with each bite.” The onsite pizzaiola is Chris Decker, a renowned World Pizza Champion (Las Vegas’ Metro Pizza) with a reputation for culinary excellence, artistry and an imaginative approach to pizza making that respects long standing traditions. Rising Star World Pizza Champion Michael Vaknee is also part of the acclaimed on-site culinary team. They are assisted by award-winning Chef and Kitchen Manager Sergio Balderas. Pizzaiolos Chris Decker and Sergio Balderas join us in-studio with pizza peels in hand.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!