Interview w/ Lucy Lean, author of Made in America: Our Best Chefs Reinvent Comfort Food

  • Wed
    May 17
    7:00 pm -
    8:00 pm
  • Fri
    May 19
    7:00 am -
    8:00 am

We are so fortunate to have the opportunity to meet amazing people regularly because of the Great TastLucy Leane radio program.  Through solar-powered KRUU we get to bring those folks into your home or car or wherever you may happen to pick up the stream.

Right from the beginning of our conversation with our guest this week, Lucy Lean, Kathy and I felt like we had met a kindred spirit on many levels.  Lucy is a mother, wife, farmer's daughter, former editor of edible Los Angeles, blogger, photographer, a food judge for the Gordon Ramsay Fox hit TV show Masterchef, and the author of Made in America:  Our Best Chefs Reinvent Comfort Food.  The book features 100 recipes from chefs located all over the country and with varying cultural backgrounds.  The diversity of personalities and Lucy's vision of adapting 20th century regional comfort food recipes to today's ingredients and techniques makes for an engaging read and amazing recipes. Our interview features an in-depth look at the book plus a fun glance inside her other roles as family person, fisher woman, and TV judge. [Originally broadcast 20111005]

With her permission, Michael Mina's recipe for Milk Chocolate Panna Cotta is included below.  You can watch a video of Lucy making this simple, decadent dish on her website-http://www.ladlesandjellyspoons.com/.  Try it with dark chocolate, too, and substitute a teaspoon of agar for the gelatin if you want a vegetarian version. 

You can follow Lucy on twitter-@lucylean and check out her book's Facebook page here.


Panna CottaMichael Mina’s Milk Chocolate Panna Cotta – from Made in America

1/2 pound milk chocolate

1/2 cup whole milk

1/2 teaspoon gelatin powder

1/2 teaspoon salt

1 1/2 cups cold heavy cream

Fleur de sel, for garnish (optional)
1. Gently melt the milk chocolate in a large bowl set over a saucepan of simmering water.

2. Pour the milk into a pot and sprinkle the gelatin over the cold milk. Heat over low heat for 5 minutes.

3. Add the salt and pour the mixture over the melted chocolate in the bowl and mix until smooth.

4. Add the cold cream and mix until completely incorporated.

5. Fill four 6-ounce glasses 2/3 full with the mixture.

6. Refrigerate until set, about 4 hours.

7. Just before serving garnish with fleur de sel.