This Week's Episode

Hosted by Lynne Rossetto Kasper

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Adobo Road - Marvin Gapultos on adobo, Lior Lev Sercarz on spices, The Perennial Plate in Spain, Laura Catena on malbec, Sidney Fry on sodium.

Elizabeth David

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March 24th, 2012March 26th, 2011

This week, Ruth Reichl takes a look back at Britain's culinary groundbreaker Elizabeth David. Jane and Michael Stern are at The Southern Kitchen in New Market, Va., and our wine guy Joshua Wesson brings his short list of wines that are sure to become your BFFs.

Recipes from this episode

Sussex Stewed Steak

Chipotle Sweet and Hot Sauce

Buttermilk Scones

 

Episode Rundown

 

01:32 – 08:11  

Ruth Reichl talks about Elizabeth David introducing her to a world of food.

Book: At Elizabeth David's Table
Recipe: Sussex Stewed Steak
Website: www.ruthreichl.com

 

08:29 – 14:12  

David Karp, the fruit detective, on Dekopans (mandarin/orange hybrid). Thirteen years looking for this fruit.

Website: www.sumocitrus.com
Article: The Dekopon arrives in California

 

14:12 – 15:17  

Fooling around with chipotle chilies in adobo.

Recipe: Chipotle Sweet and Hot Sauce

 

16:16 – 22:08  

Joshua Wesson on BFF wines.

Cava from Spain
Segura Viudas Brut Reserva NV $12
Freixenet Carta Blanca Demi-sec NV $11
Cristalino Rose NV $13

Sauvignon Blanc from New Zealand
Oyster Bay Marlborough Sauvignon Blanc 2009 or 2010 $12
Brancott Marlborough Sauvignon Blanc 2009 or 2010 $13
Villa Maria Private Bin Marlborough Sauvignon Blanc 2009 or 2010 $14

Riesling from Washington State
Snoqualmie Naked Riesling 2009 $12
Hogue Genesis Riesling 2008 $15
Eroica Riesling 2008 or 2009 $18

Malbec from Argentina
Navarro Correas Collecion Privada Malbec 2009 $10
Alamos by Catena Malbec 2009 $10
Graffigna Centenario Malbec 2008 $14

 

22:28 – 25:42  

Jane and Michael Stern revisit one of their classic road food finds: the Southern Kitchen.

Website: Southern Kitchen
Website: Roadfood.com
Book: 500 Things to Eat Before It's Too Late
Book: The Lexicon of Real American Food

 

00:25:50 – 31:00  

Chad Robertson, of Tartine, talks about seeking new breads.

Book: Tartine Bread
Book: Tartine
Recipe: Buttermilk Scones
Website: Tartine Bakery in San Francisco

 

31:25 – 52:00  

Lynne takes calls about a soup cook-off, how to define the difference between soup and stew, New Mexico chilies, wily morel mushroom and how to make pie crusts.

Jane and Michael Stern's Roadfood

Althea's

One of Buffalo's best chocolatiers, Alethea's also has a great ice cream parlor with a wide array of homemade toppings, freshly-whipped cream, and crisp nuts to top sundaes.