… & Eat It, Too

July 31st, 2006

I'm in a hectic moment of transition this morning, having just returned to the Bay Area from an exhilarating three weeks in Utah at the Sundance Theatre Lab (where I worked on my upcoming stage monologue, Citizen Josh) and now heading off on a weeklong family camping trip (even though, like Woody Allen, I am usually at two with nature). So please forgive the perfunctoriness of this blog entry -- but I have a wife and son who are quite anxious to begin tent-pitching and mountain-hiking! (My personal focus is to remember to bring the Peet's coffee.)

Tonight's episode (at 7:30; repeated on Friday night at 10:30) is a rebroadcast of the last interview we taped in our first season -- with the vivacious Ruth Reichl, former New York Times restaurant critic, current editor of Gourmet magazine, and author (most recently) of the memoir-with-recipes Garlic and Sapphires: The Secret Life of a Critic in Disguise.

It is a measure of my devotion to public broadcasting (and of the persuasive powers of my series producer, Lori Halloran) that during this taping I drastically broke my modified low-carb diet to consume not only a chocolate cake (made with Peet's!) from Ruth's recipe but also an obscene (yet delicious) number of cookies home-baked by my sister-in-law Nancy Sato. Oh, the sacrifices we make for television! ...

Entry Filed under: tv episodes

7 Comments

  • 1. Patricia Maxwell  |  August 1st, 2006 at 6:08 pm

    Really enjoyed the food critic episode. That cake looks fascinating.
    So, do I have to buy the book to get the exact ingredients? I was hoping you would have it on your website.

    So, do you think test-tube babies are inconceivable?

    Patricia

  • 2. Will  |  August 4th, 2006 at 6:20 pm

    Have fun camping!

  • 3. benevolent webmistress  |  August 4th, 2006 at 6:37 pm

    Patricia,

    Here is the complete recipe. Enjoy!

    Colleen

  • 4. Ali  |  August 5th, 2006 at 1:15 am

    Here it is, or click on the rebroadcast link.

    Ruth Reichl’s Last-Minute Chocolate Cake

    This cake calls for a scoop of vanilla ice cream on each slice.

    4 ounces fine-quality unsweetened chocolate
    3/4 stick (6 tablespoons) unsalted butter
    3/4 cup brewed strong black coffee
    2 tablespoons Grand Marnier
    3/4 cup sugar
    1 egg
    1 teaspoon vanilla extract
    1 cup all-purpose flour
    1/2 teaspoon baking soda
    1/4 teaspoon salt

    Preheat the oven to 300 degrees F. Butter and flour a 9-inch-by-5-inch loaf pan. Combine the chocolate, butter, and coffee in the top of a double boiler or in a very heavy pot, and stir constantly over low heat until melted. Let the mixture cool for 15 minutes. Then add the Grand Marnier, sugar, egg, and vanilla. Stir well.
    Stir the flour, baking soda, and salt together, and add this to the chocolate mixture. Pour the batter into the prepared loaf pan and bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

  • 5. Josh Kornbluth  |  August 5th, 2006 at 10:22 am

    Thanks for your comments, Patricia and Will! (And yes, we did have a great time camping.) … As for Colleen, my Benevolent Webmistress: What would I ever do without you? I shudder to think of it! …

  • 6. Sandra  |  August 16th, 2006 at 1:32 pm

    Thanks for the recipe, Josh. The day after the broadcast, I searched thru Ruth’s book and couldn’t find the recipe. I really enjoy your show and the mix of guests, particularly Barbara Boxer, Rita Moreno, and on and on…Lemony Snicket with the accordian?
    You, me, and Woody, Kid. I once heard someone say that his idea of camping is sleeping in a cheap motel with a small pillow. Yeah. I admire your chutzpah for getting out there.
    I like your shirts. Your wife’s designs? Love the whimsy, creativity.

  • 7. Josh Kornbluth  |  August 23rd, 2006 at 10:10 am

    Hey, Sandra — I love that quote from Woody (Allen, right? — at first I was thinking Guthrie); I would only add a Vibrat-O-Bed to that motel picture. … And thanks for your appreciation of my wife’s shirts — she’s making some real doozies for our 2nd season!


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