Recipes, Listings and Audio | The Splendid Table with Lynne Rossetto Kasper

December 4, 2009

This week it's a look at the Russian tradition of zakuski with Diana Henry, author of Roast Figs, Sugar Snow, Winter Food to Warm the Soul. Iconoclast chef David Chang of Momofuku fame joins us with the method behind the madness of his inspired fusion cuisine, Jane and Michael Stern are eating sweets in Salt Lake City's The Lamb , and Food and Wine Magazine's Ray Isle joins us with his short list of the bottles every wine lover should taste.

Episode Rundown

00:00 – 00:59 Intro

01:00 – 07:55 Diana Henry

Diana Henry is a British food columnist and award winning author. Her latest book, “Roast Figs, Sugar Snow: Warming Food from Cold Climes” is an irresistible collection of enchanting winter dishes from the Northern Hemisphere that celebrate the magical and evocative nature of winter food.

08:10 – 13:21 Ray Isle

Ray Isle is Executive Wine Editor at Food and Wine Magazine. He joins us this week with some classic wine suggestions. (see sidebar)

13:24 – 14:11 Vinturi Wine Aerator

Lynne recommends a wine aerator to bring out the flavor of red wines.

15:08 – 21:44 David Chang

David Chang is chef and creator of the Momofuku restaurants in New York City. His new book is “Momofuku.”

21:59 – 26:06 The Sterns

This week, Jane and Michael Stern are tucking into some great nostalgic old fashioned dishes at Lamb's Grill Café in Salt Lake City

Web sites: Lamb's Grill Café
Book: 500 Things to Eat Before It's Too Late

26:26 – 34:05 Calls pt. 1/Trivia

Lynne takes your calls and we get this week's Trivia Question

34:06 – 45:20 Trivia Answer/Calls pt. 2

The answer to this week's Trivia Question, and more callers.

45:21 – 50:10 Craig "Meathead" Goldwyn

Meathead has created a massive directory and guide to some of the best food and drink websites. They include the major magazines, newspapers, podcasts, forums, and many of the best blogs. If he missed a good one, let him know.

You can sign up for his free email newsletter, Smoke Signals — he promises, no spam in his kitchen or in his email.

This Week's Recipes

Zakuski

Fried (or Roasted) Cauliflower with Fish Sauce Vinaigrette

Images from This Episode

Ray Isle

He recommends the following , a short list from article "50 Classics You Must Try" , Food and Wine Magazine, October 2009

NV Pol Roger Brut Reserve Champagne , $45.00 — One of the last major Champagne houses that is still family-owned. This bottle is exactly what brut, (i.e.dry) Champagne should be: vividly crisp, yet creamy, with complex fruit flavors and a tantalizing toasty aroma.

2008 Grosset Polish Hill Riesling, $44.00 — Jeffrey Grosset's single-vineyard wine from the South Australian region of Clare Valley practically defines the potential of Australian Riesling. It is entirely dry, with sparkling acidity and flavors that float between chalky minerality and fresh lime fruit.

2007 Eyrie Vineyards Pinot Noir Estate, $29.00 — If not for Eyrie Vineyards' David Lett, (who passed away last year), Oregon wine would be unrecognizable. In 1965 he planted the Willamette Valley's first Chardonnay and Pinot Noir. Since then Eyrie has consistently produced one of the area's defining Pinots: velvety and sleek, and full of wild strawberry and raspberry notes.

2007 Penfold's Koonunga Hill Shiraz/Cabernet , $12.00 — Penfolds introduced this Cabernet Shiraz blend in 1976, naming it after a vineyard at the northern end of Australia's Barossa Valley.It has been one of the world's top red wine values ever since. Full of ripe blackberry fruit with a slightly spicy edge, this red also ages surprisingly well,— unusual for such an inexpensive wine.