Eric J. Lawrence’s Neighborhood

KCRW’s online-only music channel Eclectic24 will stream the soundtrack to the latest film in the “Twilight” series tonight at 8pm PST on Monday, Nov 9. “The Twilight Saga: New Moon” OST will also be available streaming ON DEMAND for one week only! You can check it all out here.

The soundtrack includes fantastic new songs from Death Cab for Cutie, Band of Skulls and Bon Iver, among others. Enjoy!

Next week, we preview Norah Jones’ latest “The Fall.”

RR

Upcoming Live Performances on MORNING BECOMES ECLECTIC with host JASON BENTLEY

Tuesday, November 10, Multi-platinum selling artist David Gray loves KCRW so much, he even dropped by for a performance on his wedding day years ago. We've had him back many times since and he joins Morning Becomes Eclectic for an intimate performance of songs from his latest release at 11:15am.

Thursday, November 12, Colombian artists Bomba Estereo made a splash at this year’s Latin Alternative Music Conference. They combine Afro-Caribbean rhythms with electro, dub, hip hop and more for a sound they call "electro-tropical." Hear it live on Morning Becomes Eclectic at 11:15am.

Tuesday, November 17, Forro In The Dark is based in New York, but they tap into their Brazilian roots to create hip-swiveling grooves. Their fans include KCRW favorites like David Byrne and Bebel Gilberto-- you’ll hear why on Morning Becomes Eclectic at 11:15am.

Thursday, November 19, As a young woman, Rosanne Cash told her father Johnny she wanted to play country music. He put together a list of 100 essential songs for her to listen to and, years later, she’s put together an album highlighting her favorites. Hear it live on Morning Becomes Eclectic at 11:15am.

Friday, November 20, New Zealand soul collective Fat Freddy's Drop is ready to invade the U.S. with their dub reggae vibe, which has now expanded to include elements of jazz and hip-hop. We'll hear their new and improved sound on Morning Becomes Eclectic at 11:15am.

KCRW.COM PRESENTS

Tues, November 24, ROYKSOPP at WEBSTER HALL in NEW YORK.
Fri, December 11, FIERY FURNACES at THE MUSIC HALL OF WILLIAMSBURG in NEW YORK CITY.

KCRW PRESENTS IN SOUTHERN CALIFORNIA

Tues, November 10, INARA GEORGE, ELENI MANDELL, FERRABY LIONHEART AT THE BOOTLEG THEATRE.
Thurs, November 12, ORGONE AT ZANZIBAR.
Thurs, November 12, BURAKA SOM SISTEMA AT THE MAYAN.
Sat, November 14, JENNY LEWIS & FRIENDS AT THE ACTOR’S GANG.
Wed, November 18, SWELL SEASON AT THE WILTERN.
Wed, November 18, ROYKSOPP AT CLUB NOKIA.
Wed, November 18, FORRO IN THE DARK at THE SOHO in Santa Barbara.
Thurs, November 19, FORRO IN THE DARK AT THE MINT.
Sat, November 21, FRIENDLY FIRES WITH THE XX AT THE MUSIC BOX AT THE HENRY FONDA.
Friday, November 20, FAT FREDDY’S DROP AT THE ROXY. Jeremy Sole will host and deejay the evening.
Sat, November 21, BEN GIBBARD & FRIENDS AT THE ACTOR’S GANG.
Sat, November 21, PETER BJORN AND JOHN with FOOL'S GOLD AND EL PERRO DEL MAR AT CLUB NOKIA.
Mon, November 23, EL PERRO DEL MAR  AT THE HOTEL CAFÉ.
Tues, November 24, LISSIE at THE BOOTLEG THEATRE.
Friday, November 27, JULIAN CASABLANCAS AT THE PALACE THEATRE.
Friday, December 4, FINK AT SPACELAND.
Sat, December 5, SARA WATKINS AND TOM BROSSEAU AT LARGO AT THE CORONET.
Sat, December 12, BRETT DENNEN AT THE WILTERN.
Sat, December 12, JOHN DOE with JILL SOBULE AT THE ACTOR ’S GANG.
Wed, December 16, ZERO 7 AT THE ORPHEUM.
Friday, December 18 and Sat, December 19, OZOMATLI AT CLUB NOKIA.
Friday, January 8, SONIC YOUTH AT THE FOX THEATRE IN POMONA.
Sat, January 9, SONIC YOUTH AT THE WILTERN.
Friday, March 12, BRANDI CARLILE AT THE HOUSE OF BLUES (ANAHEIM).

I love John Pleshette's recipes.  He's the actor and foodie who shares delicious season recipes with friends and family.  We're so lucky to be in his inner circle:

Chicken with Chanterelles

Chicken with Chanterelles

Serves 4

3 to 4 lb chicken cut into 8 pieces

Vegetable oil

Butter

1 lb of fresh chanterelles

6 shallots

White wine

Fresh thyme

Fresh tarragon

Crème fraiche

Lemon

Fresh chives

Heat a large steep-sided pan over a high flame.

Dry the chicken pieces in paper towels.  Salt and pepper.  Pour 4 tablespoons of oil into the pan. 

Brown the chicken pieces skin side down in two batches so they don’t crowd the pan.  Adjust the heat so the skin browns but does not burn.  Cook for 6 minutes, turn, brown the other side 4 minutes more. 

Meanwhile, mince the shallots.  Cut the caps off the mushrooms.  Roughly chop the stems.  

When the chicken is browned, remove to a warm plate.  Pour off all but about 2 tablespoons of fat, lower the heat, add 3 tablespoons of butter.  When the butter has melted, add the chopped shallots and the mushrooms. Cover. 

Cook for five minutes.  Uncover.  Raise the heat and cook off most of the liquid.  Pour in 1/2 cup of white wine.  Chop two sprigs of fresh tarragon, strip the leaves off a sprig of thyme and add to the pan. 

When the wine has reduced to a few tablespoons, pour in 1 cup of crème fraiche and stir for a couple of minutes to melt into the mushrooms.

Lower the heat and arrange the chicken pieces on top of the mushrooms.  Squeeze in 1 tsp of lemon juice.

Cook for about 10 minutes.  Pierce the thickest part of the second joint with a sharp fork.  If the juice runs clear, the chicken is done. 

Tilt the pan and nap the chicken with the chanterelles and cream.  Garnish with chopped chives and a few sprigs of tarragon.

Serve with rice, orzo or a rice-sized pasta such as chitarra.

Cellarwise wine pairing

Look for wines with an earthiness to complement 

The chanterelles, enough acid to cut the crème fraiche, and the density to hold up to the dish as a whole. The ’07 michel juillot bourgogne chardonnay (france, $13) has flinty green apple fruit and a bread dough note that would be exquisite here. If you don’t mind spending a little more, the ’07 j. M. Boillot montagny blanc 1er cru (france, $30) defines earthy, edgy green-fruited burgundian chardonnay.  Riesling  works here, such as  one with the stature and backbone of the ’07 peter lehmann riesling eden valley (australia, $15). For reds, the ’07 a to z wineworks pinot noir oregon ($20) is a very pretty, feminine partner to the chanterelles while the ’07 peachy canyon zinfandel paso robles “incredible red” (california, $11) will wrap the entire dish in a soft, red fruit blanket. Enjoy.

Cranberries require a flood of water during harvest.  This week, third-generation cranberry grower Dawn Allen Gates tells us just what happens in a cranberry bog.  Farming is hard work, but it can also be therapeutic.  Michael O'Gorman explains how getting veterans out in the field can help deal with the damages of war.  Food writer Jonathan Gold takes us to a hip new street in Palms for some Indonesian food.  How about a chipa with your yerba mate?  Good Food listener Natalia Goldberg tells us what tea time in Paraguay is like.  Can pie be gender specific?  Barbara Swell shares stories about her pie competition in rural Appalachia where they had a special category for men's pies.  Still looking for WMD?  You just might find them in your fridge.  Arun Gupta explains how bacon is a weapon of mass destruction.  Laura Avery finds fresh macadamia nuts at the Santa Monica Farmers Market.

After my interview with Scott Simon on Weekend Edition, so many people have asked for the recipe.  So, without further ado...

ESPRESSO CHOCOLATE PECAN TART

In this recipe the Cocoa Nibs, coffee extract and bittersweet chocolate cut the sweetness of the traditional filling and add a deeper flavor.

1 (9-inch) unbaked or frozen deep-dish pie crust
6 oz. Bittersweet Chocolate, broken into chunks
3 eggs, slightly beaten
1 cup sugar
1 cup Karo® Light or Dark Corn Syrup
2 tablespoons butter, melted
1 ¼  cups pecans
¼  cup Sharffen Berger Cocoa Nibs*
1 Tablespoon Trablit Coffee Extract *

Can be found at Surfas in Culver City or at www.surfasonline.com

Preheat oven to 350°F.

Scatter the chunks of chocolate over the pie crust.

In medium bowl with fork beat eggs slightly. Add sugar, Karo®, butter and coffee extract and stir until blended. Stir in pecans and Cocoa Nibs. Pour into pie crust.

Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.

A lovely rich and savory side dish for a festive holiday dinner.

Hi Everyone,

If you missed entering the pie contest, please email Harriet Ells (harriet.ells@kcrw.com) to get on the wait list.  We have tons of entries and we just want to make sure we can handle all of them.

Harriet will let you know by Tuesday afternoon if you are in the contest.  If you already entered through the website, you should have received a confirmation email.  If you didn't, please email Harriet.

Can't wait for Saturday!

Evan

For the first time ever honeybees have been allowed to flourish on the White House Lawn.  They've provided the White House with a bumper crop of honey.

Tomorrow on Good Food, check out my conversation with Good Food listener Natalia Goldberg, who lives in Paraguay.  Here she is making bread pudding

Think about getting Dad some bread slippers:

Bread Slippers