Here’s a great story that hits a number of topics all at one time: cooking, an LA Chef who becomes an author, plus she is launching a new streaming cooking show in LA!.
Los Angeles Chef + Author Alice Carbone Tench
Streams Live Weekly Cooking Shows From Italy!
by Michelle Perez & Saeli Eshelman.
This summer, Alice Carbone Tench, chef, and author of the upcoming cookbook and memoir Eating Again, has been traveling through Italy this summer and documenting her cooking along the way, with her mother and husband appearing as frequent guests and collaborators. Her final episodes in Italy air this Sunday, August 29, and Sunday, September 4 at 10 AM PST/1 pm EST.
Streaming on Instagram Live, this hour-long weekly cooking show features recipes for signature dishes prepared with local ingredients, sometimes a surprise, sometimes hinted at, sometimes telegraphed. Inspired by regional farmers’ markets, restaurants, and her grandmother’s own recipes she has made dishes such as fresh anchovies in Piemontese sauces—both red and green (the latter made with parsley).
“You will become an authentic Piemontese after learning this recipe,” she says. And the last show from Italy will feature a regional dish that my grandmother made– a sandwich recipe for how to bring the soul of Piemonte everywhere you go.“
Tench is a writer, cook, traveler, and food enthusiast born in a small town in the foothills of the Italian Alps. Her earlier work as an interpreter led her to Los Angeles, where she now lives with her husband and their young daughter. Self-admittedly, Tench struggled to find a calling in life; she fell, took wrong turns, made mistakes, but she never gave up. She battled alcoholism and addiction, depression, and eating disorders, but the people around her never gave up on her either.
After her therapist suggested cooking, she suddenly found the serenity she had been chasing while slicing carrots. She discovered the healing magic of preparing, eating, sharing, and writing about food. The result is her cookbook memoir, Eating Again, to be published on January 25, 2022, by Heliotrope Books. Eating Again is a remarkable combination of essays, memories, reflections, and recipes that she calls “culinary self-care, Italian food, and a pinch of rock ‘n’ roll.”
In June, OXFAM recruited her for their campaign “to demand President Biden and Big Pharma share the vaccine recipe and make the COVID-19 vaccine a People’s Vaccine: free, fair, and accessible to all.”
Joining chefs and writers including Mark Bittman, Mei Li, Emily Luchetti, Evan Hanczor, and Marcus Samuelsson, she shared a recipe for Pear and Chocolate Galette in Caramelized Sesame Crust, available here (pictured below at the bottom of this piece).
She begins her American shows, airing live from Los Angeles on Mondays at 5 pm PST/8 pm EST, on Monday, September 13. With fun segments, meaningful conversations, and of course, a lot of delicious cuisines, viewers can learn how to cook incredible, flavorful recipes step-by-step, all from the comfort of their own home.
Facilitating a beautiful community of people who hope to live better, healthier lives shared with others was: “the most beautiful summer of my life,” says Tench.
“Take a slice out of your day and come on over—there is always an extra chair.”
Miss a week? All episodes are available and archived on her Instagram Reels and YouTube after airing.
Tune in for the next show here.
Get updates on Alice on
Facebook: https://www.facebook.com/onealicecarbone
Instagram: https://www.instagram.com/alicecarbonetench/
Twitter: https://twitter.com/AliceTench
YouTube: https://www.youtube.com/user/AliceCoal/featured
Her official website: http://www.alicecarbone.com/
Interesting tidbit:
Alice states above that her book covers “self-care, Italian food and rock & roll”.
The “rock & roll” element becomes clear when you learn that Alice is married to Benmont Tench, a lifelong musician and founding member of Tom Petty and the Heartbreakers.
Recipe for Pear and Chocolate Galette in Carmelized Sesame Crust:
Ingredients
For the Dough
• 2 cups all-purpose flour
• 5/8 cup ripe sourdough starter (chilled)
• 1 stick unsalted butter, cold
• ¼ teaspoon salt
• 1 teaspoon of iced water (or more), if necessary
• 1 egg for the egg wash
For the Filling
• 2 pears
• 1 teaspoon vanilla paste
• 2-3 tablespoons crème fraiche
• 1 tablespoon brown sugar
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon sesame seeds with 1 tablespoon brown sugar
Instructions
Make the Dough
1. In a food processor, pulse flour, salt, and cold butter (cubed) until it crumbles.
2. Add the chilled sourdough starter and the iced water and pulse until the mix comes together. It does so in no time, and it’s important to not overwork the dough.
3. Pour the mix onto a pastry board and work together quickly to form a disk. Work the dough until it all comes together, form a disk, and cover in plastic wrap.
4. Chill the dough in the fridge for at least an hour; you can make this dough in advance and chill overnight before using it. You can freeze the dough for up to three months.
If you do freeze it, thaw it in the fridge overnight before use.
Make the Filling:
1. Pre-heat oven to 400 F.
2. Caramelize the sesame seeds in a non-stick small skillet with 1 tablespoon of brown sugar. Do this with low heat and constantly moving the seeds around, as they tend to burn easily. When they are caramelized, approximately 10 minutes, transfer to a small bowl to cool down and set aside.
3. Finely slice the pears.
4. On a lightly floured surface, start rolling out the dough forming a disk. When it begins to thin out, sprinkle the seeds all over the crust (Make sure the seeds have cooled down, as we always want to work with cold pastry), then cover with plastic wrap and roll out the dough until you form a 20-inch disk. Half-way through the rolling process, move the crust to a silicon mat that you will place onto a round baking dish; this will make the transfer much easier when the crust starts to be thin (If you notice the crust becoming too warm and difficult to manage, put it in the fridge for a few minutes and then continue).
5. In a small bowl, mix the cocoa powder, the crème fraiche, and the sugar. During this step, if you want, you can add a few drops of vanilla paste (or extract) or orange zest (you can add more sugar if you like sweeter desserts, just taste the cream, and follow your instinct).
6. Puncture the crust with a fork, then spread the crème fraîche all over the crust leaving a little less than an inch from the edges. Now layer the thinly sliced pears, then fold the edges and pinch them to seal the filling. Remember that galettes are very forgiving, so when you fold the edges, if you notice some portions have a thicker crust, use part of it to patch any small hole you might have in other areas.
7. Beat the egg in a small bowl and brush the entirety of the crust with an egg wash. Brush inside the small creases as well, as this will help seal any possible little hole you may have. Sprinkle the crust and the top with some brown sugar.
8. Bake at 400 F for 35-40 minutes until the crust is beautifully golden.
9. Allow to cool down for 5-10 minutes and enjoy.
….And do stay tuned for the new US show!
Stevie Wilson
LA-Story.com
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