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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1584794518.01._AA240_SCLZZZZZZZ_-769438.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1584794518.01._AA240_SCLZZZZZZZ_-765125.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Yesterday, I attended the best cookbook event ever. Book signings are now more a professional obligation than a fun diversion, but I'm very glad I stopped in at the Bayanihan Community Center to see Amy Besa and Romy Dorotan. This wasn't your usual book event. Grandparents brought their grandkids, and Tagalog was spoken unabashedly. The tastings were generous--I enjoyed thirds on those adobo ribs--and there was much laughter in the air. Their discussion and demonstration were a powerful reminder of the way sharing recipes, memories, and food keep a community together over time and distance. \u003c/p>\n\u003cp>Amy and Romy's book, \u003ca href=\"http://amazon.com/exec/obidos/ASIN/1584794518/kqedorg-20\">\u003cstrong>Memories of Philippine Kitchens\u003c/strong>\u003c/a>, has been years in the making, and once you open the covers, you undertand immediately the amount of time and effort that went into gathering the stories. It's a rare example of a cookbook that encompasses geography, politics, culture, oral history, and excellent recipes in a book that is as beautiful as it is generous and loving. Publishers Stewart, Tabori & Chang did an excellent job with it; they allowed Amy to include the region's complex history, a multitude of photos, and a voice centered in her own community's experience rather than bent toward explaining her cuisine to non-Filipinos.\u003c/p>\n\u003cp>The book has sold out in nearly every store around the world, from Manila to London to San Francisco. Managers tell of readers standing in their store aisles, crying over the book. Its deep resonance with the Filipino diaspora speaks of the need for this book. Long overdue, \u003ci>Memories of Philippine Kitchens\u003c/i> is the harbinger of a wider appreciation of a much misunderstood cuisine. \u003c/p>\n\u003cp>The husband and wife team opened their restaurant, \u003ca href=\"http://www.cendrillon.com/location.html\">\u003cstrong>Cendrillon\u003c/strong>\u003c/a>, in Manhattan in 1995. Amy had fled Manila just weeks before martial law was declared in 1972, and in their youth, they were activists in the international Phillipines political movement. Romy's passion for food, however, led him to work in restaurants. It wasn't long before they decided to open their own restaurant highlighting Southeast Asian cuisines and then, of course, to begin writing this book. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're not familiar with Filipino food, then you're in for a treat. The fresh seafood; the fruity sour flavors that assert themselves again and again; and the amazing variety of noodles, soups and desserts--Filipino cuisine is one of the most fun to explore. Generosity at the table is a hallmark, and the laughing, singing and joking that accompany any gathering adds their own unique flavor to the food. Three dishes that any serious food lover must experience: a piquant peppery \u003ca href=\"http://www.ocregister.com/ocr/2004/10/03/sections/wine_food/wine_food/article_257751.php\">\u003cstrong>adobo\u003c/strong>\u003c/a>, a \u003ca href=\"http://www.kinilaw.com/\">\u003cstrong>kinilaw\u003c/strong>\u003c/a> made with the day's catch, and a communal pot of \u003ca href=\"http://www.seasite.niu.edu/Tagalog/Tagalog_Default_files/Philippine_Culture/Pagkaing%20Pilipino/more_on_sinigang.htm\">\u003cstrong>sinigang\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Kilawing Tangigue: Generous amounts of ginger and scallion spike this fresh-from-the-sea kinilaw, one of the native dishes of the Philippines. (Photo by Bing Ramos)\u003c/i>\u003c/p>\n\u003cp>The islands--over 7,000 of them--are home to centuries of intertwined communities. Native hunters, Chinese and Arab merchants, Malay empires with Muslim rulers, Indian laborers, and Spanish colonists followed by American soldiers have all left their mark on the country's culture. Revealing history in the kitchen, the cuisine itself reflects this pastiche of influences.\u003c/p>\n\u003cp>Northern and Southern California are home to the largest concentrations of Filipinos outside of Manila. From the first sailors who landed in Alta California to the Central Valley's agricultural workers, including Philip Vera Cruz, co-founder of the United Farm Workers, their history is integral to the successes of this state. \u003c/p>\n\u003cp>To learn more about the history, culture and cuisine of the Filipino community, visit:\u003c/p>\n\u003cp>\u003ca href=\"http://www.arkipelagobooks.com/\">\u003cstrong>Arkipelago Books\u003c/strong>\u003c/a>\u003cbr>1010 Mission Street, San Francisco\u003cbr>(415) 553-8185\u003cbr>One of the city's gem of an indpendent bookstore, this packed space stocks any book ever written about the Philippines or Filipino Americans. I visit regularly to check in on their wonderful cooking and food section, which has hard-to-find books such as \u003ca href=\"http://amazon.com/exec/obidos/ASIN/9718865071/kqedorg-20\">\u003cstrong>Beyond Rice\u003c/strong>\u003c/a>, a stunningly beautiful book on the traditional cultivation of this important crop, and \u003ca href=\"http://amazon.com/exec/obidos/ASIN/9715690149/kqedorg-20\">\u003cstrong>Kinilaw: A Philippine Cuisine of Freshness\u003c/strong>\u003c/a>, an essential cookbook for any seafood lover. Another great find is the CD collection of Bay Area classical guitarist, \u003ca href=\"http://www.florante.org/\">\u003cstrong>Florante Aguilar\u003c/strong>\u003c/a>, playing harana, traditional Filipino courtship serenades.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bistroluneta.com/\">\u003cstrong>Bistro Luneta\u003c/strong>\u003c/a>\u003cbr>615 Third Avenue, San Mateo\u003cbr>(650) 344-0041 \u003cbr>A modern setting for Filipino cuisine, Bistro Luneta blends traditional flavors with contemporary techniques. While other Southeast Asian cuisines also appear on the menu, this is the place in the Bay Area to taste Filipino cuisine at its most vibrant.\u003c/p>\n\u003cp>\u003ca href=\"http://patiofilipino.com/\">\u003cstrong>Patio Filipino\u003c/strong>\u003c/a>\u003cbr>1770 El Camino Real, San Bruno\u003cbr>(650) 872-9888 or (415) 810-9882\u003cbr>The menu at this restaurant highlights the Spanish influence on the country's cuisine. The house specialty is Paella Valenciana, but there's also an impressive list of sinigang soups and dishes with favorite ingredients, including kangkong leaves, milkfish, duck eggs, and pork in all its many yummy incarnations. They have a catering service, definitely worth trying for your next feasting event.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pistahan.net/\">\u003cstrong>The Filipino American Arts Exposition\u003c/strong>\u003c/a> \u003cbr>Dedicated to preserving and presenting Filipino arts and culture, the FAAE hosts the annual pistahan celebration at Yerba Buena.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/1584794518.01._AA240_SCLZZZZZZZ_-769438.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1584794518.01._AA240_SCLZZZZZZZ_-765125.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Yesterday, I attended the best cookbook event ever. Book signings are now more a professional obligation than a fun diversion, but I'm very glad I stopped in at the Bayanihan Community Center to see Amy Besa and Romy Dorotan. This wasn't your usual book event. Grandparents brought their grandkids, and Tagalog was spoken unabashedly. The tastings were generous--I enjoyed thirds on those adobo ribs--and there was much laughter in the air. Their discussion and demonstration were a powerful reminder of the way sharing recipes, memories, and food keep a community together over time and distance. \u003c/p>\n\u003cp>Amy and Romy's book, \u003ca href=\"http://amazon.com/exec/obidos/ASIN/1584794518/kqedorg-20\">\u003cstrong>Memories of Philippine Kitchens\u003c/strong>\u003c/a>, has been years in the making, and once you open the covers, you undertand immediately the amount of time and effort that went into gathering the stories. It's a rare example of a cookbook that encompasses geography, politics, culture, oral history, and excellent recipes in a book that is as beautiful as it is generous and loving. Publishers Stewart, Tabori & Chang did an excellent job with it; they allowed Amy to include the region's complex history, a multitude of photos, and a voice centered in her own community's experience rather than bent toward explaining her cuisine to non-Filipinos.\u003c/p>\n\u003cp>The book has sold out in nearly every store around the world, from Manila to London to San Francisco. Managers tell of readers standing in their store aisles, crying over the book. Its deep resonance with the Filipino diaspora speaks of the need for this book. Long overdue, \u003ci>Memories of Philippine Kitchens\u003c/i> is the harbinger of a wider appreciation of a much misunderstood cuisine. \u003c/p>\n\u003cp>The husband and wife team opened their restaurant, \u003ca href=\"http://www.cendrillon.com/location.html\">\u003cstrong>Cendrillon\u003c/strong>\u003c/a>, in Manhattan in 1995. Amy had fled Manila just weeks before martial law was declared in 1972, and in their youth, they were activists in the international Phillipines political movement. Romy's passion for food, however, led him to work in restaurants. It wasn't long before they decided to open their own restaurant highlighting Southeast Asian cuisines and then, of course, to begin writing this book. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're not familiar with Filipino food, then you're in for a treat. The fresh seafood; the fruity sour flavors that assert themselves again and again; and the amazing variety of noodles, soups and desserts--Filipino cuisine is one of the most fun to explore. Generosity at the table is a hallmark, and the laughing, singing and joking that accompany any gathering adds their own unique flavor to the food. Three dishes that any serious food lover must experience: a piquant peppery \u003ca href=\"http://www.ocregister.com/ocr/2004/10/03/sections/wine_food/wine_food/article_257751.php\">\u003cstrong>adobo\u003c/strong>\u003c/a>, a \u003ca href=\"http://www.kinilaw.com/\">\u003cstrong>kinilaw\u003c/strong>\u003c/a> made with the day's catch, and a communal pot of \u003ca href=\"http://www.seasite.niu.edu/Tagalog/Tagalog_Default_files/Philippine_Culture/Pagkaing%20Pilipino/more_on_sinigang.htm\">\u003cstrong>sinigang\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Kilawing Tangigue: Generous amounts of ginger and scallion spike this fresh-from-the-sea kinilaw, one of the native dishes of the Philippines. (Photo by Bing Ramos)\u003c/i>\u003c/p>\n\u003cp>The islands--over 7,000 of them--are home to centuries of intertwined communities. Native hunters, Chinese and Arab merchants, Malay empires with Muslim rulers, Indian laborers, and Spanish colonists followed by American soldiers have all left their mark on the country's culture. Revealing history in the kitchen, the cuisine itself reflects this pastiche of influences.\u003c/p>\n\u003cp>Northern and Southern California are home to the largest concentrations of Filipinos outside of Manila. From the first sailors who landed in Alta California to the Central Valley's agricultural workers, including Philip Vera Cruz, co-founder of the United Farm Workers, their history is integral to the successes of this state. \u003c/p>\n\u003cp>To learn more about the history, culture and cuisine of the Filipino community, visit:\u003c/p>\n\u003cp>\u003ca href=\"http://www.arkipelagobooks.com/\">\u003cstrong>Arkipelago Books\u003c/strong>\u003c/a>\u003cbr>1010 Mission Street, San Francisco\u003cbr>(415) 553-8185\u003cbr>One of the city's gem of an indpendent bookstore, this packed space stocks any book ever written about the Philippines or Filipino Americans. I visit regularly to check in on their wonderful cooking and food section, which has hard-to-find books such as \u003ca href=\"http://amazon.com/exec/obidos/ASIN/9718865071/kqedorg-20\">\u003cstrong>Beyond Rice\u003c/strong>\u003c/a>, a stunningly beautiful book on the traditional cultivation of this important crop, and \u003ca href=\"http://amazon.com/exec/obidos/ASIN/9715690149/kqedorg-20\">\u003cstrong>Kinilaw: A Philippine Cuisine of Freshness\u003c/strong>\u003c/a>, an essential cookbook for any seafood lover. Another great find is the CD collection of Bay Area classical guitarist, \u003ca href=\"http://www.florante.org/\">\u003cstrong>Florante Aguilar\u003c/strong>\u003c/a>, playing harana, traditional Filipino courtship serenades.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bistroluneta.com/\">\u003cstrong>Bistro Luneta\u003c/strong>\u003c/a>\u003cbr>615 Third Avenue, San Mateo\u003cbr>(650) 344-0041 \u003cbr>A modern setting for Filipino cuisine, Bistro Luneta blends traditional flavors with contemporary techniques. While other Southeast Asian cuisines also appear on the menu, this is the place in the Bay Area to taste Filipino cuisine at its most vibrant.\u003c/p>\n\u003cp>\u003ca href=\"http://patiofilipino.com/\">\u003cstrong>Patio Filipino\u003c/strong>\u003c/a>\u003cbr>1770 El Camino Real, San Bruno\u003cbr>(650) 872-9888 or (415) 810-9882\u003cbr>The menu at this restaurant highlights the Spanish influence on the country's cuisine. The house specialty is Paella Valenciana, but there's also an impressive list of sinigang soups and dishes with favorite ingredients, including kangkong leaves, milkfish, duck eggs, and pork in all its many yummy incarnations. They have a catering service, definitely worth trying for your next feasting event.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pistahan.net/\">\u003cstrong>The Filipino American Arts Exposition\u003c/strong>\u003c/a> \u003cbr>Dedicated to preserving and presenting Filipino arts and culture, the FAAE hosts the annual pistahan celebration at Yerba Buena.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fixit-753607.png\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fixit-736241.png\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I'm not a \u003cb>\u003ca href=\"http://www.rachaelray.com/\">Rachael Ray\u003c/a>\u003c/b> fan, but I don't like the way everyone beats up on her. I think what she's trying to do is to give people the confidence to get back into the kitchen and that gets lost in all the fuss about her goofy cheerleader-like demeanor and her growing empire. Her recipes are okay. Mostly she uses fresh ingredients, though sometimes pre-sliced or pre-washed ingredients take a starring role. Her recipes are nothing spectacular, but they aren't horrible either. For that, we have the satanic Sandra Lee and her \u003cb>\u003ca href=\"http://www.semihomemade.com/\">Semi-Homemade\u003c/a>\u003c/b> madness. \u003c/p>\n\u003cp>Sandra Lee might be trying to get people back in the kitchen but if it's with fake processed scary awful-tasting pseudo-food then what's the point? Also she seems to care more about how to make food look good than actually taste good. So where do the \u003cb>\u003ca href=\"http://www.goodbks.com/fix_it_and_forget_it.asp\">Fix-it and Forget-it books\u003c/a>\u003c/b> that so routinely top the New York Times Bestseller lists fall? Are they more Rachael Ray or more Sandra Lee? \u003c/p>\n\u003cp>The latest book in the series, \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1561485292/kqedorg-20\">Fix-It and Forget-It 5-Ingredient Favorites: Comforting Slow-Cooker Recipes\u003c/a>\u003c/b> is clearly in the Sandra Lee camp. It demonstrates that clearly, much of America believes the only way to get something tasty on the table, with ease, is to rely on lots of processed, packaged low or no-nutrition foods. I mean things like canned soup, processed cheese, spaghetti sauce mix, frozen hash browns, grape jelly, soft drinks, canned mushrooms and chicken nuggets. These all rank high among the so-called \"Five Ingredients\" that legions of contributors use in recipes which are to be found in the book. \u003c/p>\n\u003cp>I have no burgeoning empire like Rachael Ray, but I too want people to go back in the kitchen. I want them to love cooking and eating as much as I do. I don't want them to be intimidated. I want them to be inspired. And there is nothing in Fix-it and Forget-it to inspire, but plenty to make anyone who cares about good food sad.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fixit-753607.png\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fixit-736241.png\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I'm not a \u003cb>\u003ca href=\"http://www.rachaelray.com/\">Rachael Ray\u003c/a>\u003c/b> fan, but I don't like the way everyone beats up on her. I think what she's trying to do is to give people the confidence to get back into the kitchen and that gets lost in all the fuss about her goofy cheerleader-like demeanor and her growing empire. Her recipes are okay. Mostly she uses fresh ingredients, though sometimes pre-sliced or pre-washed ingredients take a starring role. Her recipes are nothing spectacular, but they aren't horrible either. For that, we have the satanic Sandra Lee and her \u003cb>\u003ca href=\"http://www.semihomemade.com/\">Semi-Homemade\u003c/a>\u003c/b> madness. \u003c/p>\n\u003cp>Sandra Lee might be trying to get people back in the kitchen but if it's with fake processed scary awful-tasting pseudo-food then what's the point? Also she seems to care more about how to make food look good than actually taste good. So where do the \u003cb>\u003ca href=\"http://www.goodbks.com/fix_it_and_forget_it.asp\">Fix-it and Forget-it books\u003c/a>\u003c/b> that so routinely top the New York Times Bestseller lists fall? Are they more Rachael Ray or more Sandra Lee? \u003c/p>\n\u003cp>The latest book in the series, \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1561485292/kqedorg-20\">Fix-It and Forget-It 5-Ingredient Favorites: Comforting Slow-Cooker Recipes\u003c/a>\u003c/b> is clearly in the Sandra Lee camp. It demonstrates that clearly, much of America believes the only way to get something tasty on the table, with ease, is to rely on lots of processed, packaged low or no-nutrition foods. I mean things like canned soup, processed cheese, spaghetti sauce mix, frozen hash browns, grape jelly, soft drinks, canned mushrooms and chicken nuggets. These all rank high among the so-called \"Five Ingredients\" that legions of contributors use in recipes which are to be found in the book. \u003c/p>\n\u003cp>I have no burgeoning empire like Rachael Ray, but I too want people to go back in the kitchen. I want them to love cooking and eating as much as I do. I don't want them to be intimidated. I want them to be inspired. And there is nothing in Fix-it and Forget-it to inspire, but plenty to make anyone who cares about good food sad.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/applesforjam-796522.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/174045748X/kqedorg-20\">Apples for Jam\u003c/a>\u003c/strong> is a book that gets under your skin. It beckons you, and seduces you to pick it up. The first time I saw it, I reluctantly put it back down. The over $40 price tag was hefty, and I decided I could live without it. It wasn't 24 hours later that I was back at the store and handing over my credit card.\u003c/p>\n\u003cblockquote>\u003cp>Feeding a family is about stitching all the bits together on a steady thread -- between the tuck shop, your knowledge of nutrition, your own family's tastes, your capacity and how much you can give -- and still leaving some space for spontaneity and the will of nature. And all this should still have the grace and honesty of a daisy chain.\u003c/p>\u003c/blockquote>\n\u003cp>Tessa Kiros focuses Apples for Jam on food for families. The gorgeously designed book bounces between stories from the author's life, gorgeous photos of her family, and over 200 recipes.\u003c/p>\n\u003cp>The recipes are arranged in chapters by color which leads to very interesting browsing. Is banana bread brown? It's actually monochrome according to Kiros. What could possibly be in a pink chapter? Beetroot gnocchi, baked ham and cheese bread pudding, penne with prawns, cream and tomato, and tiny cakes with pink icing.\u003c/p>\n\u003cp>All of Kiros' recipes have a casual, conversational tone, as you'll see from the recipe below. Reading through it, I get the feeling that the recipes aren't as much hard-and-fast rules as they are suggestions for one method.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To the seasoned cook, some of the recipes seem so basic that it's humorous. \"Pasta in chicken broth\" involves throwing tiny pasta into chicken broth, boiling till cooked, and topping with parmesan cheese. But Kiros entertains as she instructs, and her guidance to \"drop pasta into boiling broth while shouting for everyone to get their hands washed and be seated,\" for instance, keeps me reading through the most basic of recipes.\u003c/p>\n\u003cp>It's a difficult book to get. I happened upon it at \u003ca href=\"http://www.cookslibrary.com/\">The Cook's Library\u003c/a>, a fantastic independent bookstore in Los Angeles. You can get it from Amazon via a third-party seller, but it's not currently widely available in the United States. It's published by Murdoch Books, which is a publisher for Australia and the UK, so it should be available easily there.\u003c/p>\n\u003cblockquote>\u003cp>Greek Yoghurt with Condensed Milk & Oranges\u003c/p>\n\u003cp>2 whole oranges or blood oranges\u003cbr>100 ml (3.5 fl oz) sweetened condensed milk\u003cbr>Finely grated rind and juice of 1 small orange\u003cbr>300 g (10.5 oz) Greek-style natural yoghurt\u003c/p>\n\u003cp>The base of this recipe was given to me -- thank you, Ioanna. I added the oranges, but you might like to add another fruit. I sometimes use blood oranges, sometimes ordinary. Whatever sort you use, make sure they are sweet as sweet. You could actually serve this with any other fruit you like, keeping the orange juice and rind for mixing into the yoghurt, and then draping this over any other cut fruit -- bananas, mangoes, plums would be beautiful ...\u003c/p>\n\u003cp>Use a small sharp knife to cut away the skin of the oranges, leaving no pith. Slice the oranges into substantial wheels, maybe 5 mm (1/4 inch) thick, and then halve those. Put the cut slices in a bowl to collect their juice. If you don't think they're very sweet, sprinkle a tablespoon or so of sugar over them.\u003c/p>\n\u003cp>Put the condensed milk, half of the orange rind and 4 tablespoons of the orange juice in a jug (you can drink the rest of the orange juice). Slowly mix this into the yoghurt, bit by bit. Cover and put in the fridge for a couple of hours until it has set to a very soft and creamy pudding. Serve a few orange slices with a dollop of the yoghurt, some juice dribbled over the top and a tiny hill of left-over ride, just for extra colour.\u003c/p>\n\u003cp>Serves 4\u003c/p>\n\u003cp>Recipe from Apples for Jam by Tessa Kiros, published by Murdoch Books.\u003c/p>\u003c/blockquote>\n\u003cp>Other books by Tessa Kiros:\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1740453646/kqedorg-20\">Falling Cloudberries\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1552857328/kqedorg-20\">Twelve: A Tuscan Cook Book\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Tessa Kiros in the Blogosphere:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://whowantsseconds.typepad.com/who_wants_seconds/2005/02/an_interview_wi.html\">Who Wants Seconds: A Conversation with Tessa Kiros\u003c/a>\u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/applesforjam-796522.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/174045748X/kqedorg-20\">Apples for Jam\u003c/a>\u003c/strong> is a book that gets under your skin. It beckons you, and seduces you to pick it up. The first time I saw it, I reluctantly put it back down. The over $40 price tag was hefty, and I decided I could live without it. It wasn't 24 hours later that I was back at the store and handing over my credit card.\u003c/p>\n\u003cblockquote>\u003cp>Feeding a family is about stitching all the bits together on a steady thread -- between the tuck shop, your knowledge of nutrition, your own family's tastes, your capacity and how much you can give -- and still leaving some space for spontaneity and the will of nature. And all this should still have the grace and honesty of a daisy chain.\u003c/p>\u003c/blockquote>\n\u003cp>Tessa Kiros focuses Apples for Jam on food for families. The gorgeously designed book bounces between stories from the author's life, gorgeous photos of her family, and over 200 recipes.\u003c/p>\n\u003cp>The recipes are arranged in chapters by color which leads to very interesting browsing. Is banana bread brown? It's actually monochrome according to Kiros. What could possibly be in a pink chapter? Beetroot gnocchi, baked ham and cheese bread pudding, penne with prawns, cream and tomato, and tiny cakes with pink icing.\u003c/p>\n\u003cp>All of Kiros' recipes have a casual, conversational tone, as you'll see from the recipe below. Reading through it, I get the feeling that the recipes aren't as much hard-and-fast rules as they are suggestions for one method.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To the seasoned cook, some of the recipes seem so basic that it's humorous. \"Pasta in chicken broth\" involves throwing tiny pasta into chicken broth, boiling till cooked, and topping with parmesan cheese. But Kiros entertains as she instructs, and her guidance to \"drop pasta into boiling broth while shouting for everyone to get their hands washed and be seated,\" for instance, keeps me reading through the most basic of recipes.\u003c/p>\n\u003cp>It's a difficult book to get. I happened upon it at \u003ca href=\"http://www.cookslibrary.com/\">The Cook's Library\u003c/a>, a fantastic independent bookstore in Los Angeles. You can get it from Amazon via a third-party seller, but it's not currently widely available in the United States. It's published by Murdoch Books, which is a publisher for Australia and the UK, so it should be available easily there.\u003c/p>\n\u003cblockquote>\u003cp>Greek Yoghurt with Condensed Milk & Oranges\u003c/p>\n\u003cp>2 whole oranges or blood oranges\u003cbr>100 ml (3.5 fl oz) sweetened condensed milk\u003cbr>Finely grated rind and juice of 1 small orange\u003cbr>300 g (10.5 oz) Greek-style natural yoghurt\u003c/p>\n\u003cp>The base of this recipe was given to me -- thank you, Ioanna. I added the oranges, but you might like to add another fruit. I sometimes use blood oranges, sometimes ordinary. Whatever sort you use, make sure they are sweet as sweet. You could actually serve this with any other fruit you like, keeping the orange juice and rind for mixing into the yoghurt, and then draping this over any other cut fruit -- bananas, mangoes, plums would be beautiful ...\u003c/p>\n\u003cp>Use a small sharp knife to cut away the skin of the oranges, leaving no pith. Slice the oranges into substantial wheels, maybe 5 mm (1/4 inch) thick, and then halve those. Put the cut slices in a bowl to collect their juice. If you don't think they're very sweet, sprinkle a tablespoon or so of sugar over them.\u003c/p>\n\u003cp>Put the condensed milk, half of the orange rind and 4 tablespoons of the orange juice in a jug (you can drink the rest of the orange juice). Slowly mix this into the yoghurt, bit by bit. Cover and put in the fridge for a couple of hours until it has set to a very soft and creamy pudding. Serve a few orange slices with a dollop of the yoghurt, some juice dribbled over the top and a tiny hill of left-over ride, just for extra colour.\u003c/p>\n\u003cp>Serves 4\u003c/p>\n\u003cp>Recipe from Apples for Jam by Tessa Kiros, published by Murdoch Books.\u003c/p>\u003c/blockquote>\n\u003cp>Other books by Tessa Kiros:\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1740453646/kqedorg-20\">Falling Cloudberries\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1552857328/kqedorg-20\">Twelve: A Tuscan Cook Book\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Tessa Kiros in the Blogosphere:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://whowantsseconds.typepad.com/who_wants_seconds/2005/02/an_interview_wi.html\">Who Wants Seconds: A Conversation with Tessa Kiros\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dorie Greenspan ~ Live and Online in Paris",
"title": "Dorie Greenspan ~ Live and Online in Paris",
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"content": "\u003cp>\u003ca href=\"http://doriegreenspan.typepad.com/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/blog_header_300-797983.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Part I of II\u003c/p>\n\u003cp>The support and endless encouragement of accomplished women in the culinary industry is in a word or two, profoundly inspiring. Whenever I am lost, down on myself, confused, pity party for 1 please, I know I can zip an email off to \u003ca href=\"http://www.sunset.com/\">\u003cb>Jerry DiVecchio\u003c/b>\u003c/a> (Sunset Magazine), \u003ca href=\"http://www.lckitchen.com/\">\u003cb>Linda Carucci\u003c/b>\u003c/a> (Cooking School Secret for Real World Cooks), \u003ca href=\"http://www.farallonrestaurant.com/\">\u003cb>Emily Luchetti\u003c/b>\u003c/a> (Farallon) or \u003ca href=\"http://doriegreenspan.typepad.com/\">\u003cb>Dorie Greenspan\u003c/b>\u003c/a> (Bon Appetit, Baking with Julia and now Baking from My Home to Yours), confident they will respond with kindness and encouragement or a kick in derriere to get out and get going. It's more meaningful, more touching, more inspiring than I can describe. \u003c/p>\n\u003cp>What does the Dalai Lama say - it's not the destination that's important, it's the journey - or something like that? If not for these generous, funny, thoughtful trailblazers, the journey of discouraged, searching cooks like me would resemble a pinball bouncing back and forth across this culinary world, eyes skyward pleading for direction. They are beyond generous with their time, their knowledge, their experiences and profoundly excited to see other women coming up the ranks succeeding, happy to share the stage and pass the torch. \u003c/p>\n\u003cp>Some of my most treasured memories in Paris are of time spent over a chocolate chaud or a vin chaud or an impromptu walk around the 6th with Dorie Greenspan. She knows everyone. Really. Everyone. It's amazing. And very fun. I try to stay in her wake, hoping some of her magical fairy dust will float back onto me. She tells me stories after stories after stories of the richest, most delightful experiences, experiences with some of the industry luminaries. Over a delicious lunch at Le Comptoir this week, Dorie shared more of her fascinating life with me. I can't begin to convey them with the humor and joy that she did but I hope they at least bring a smile to your face and a warmth to your heart as they did to mine...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.hotels-paris-rive-gauche.com/blog/index.php/2007/01/31/1536-le-comptoir-de-yves-camdeborde-dans-le-6eme-arrondissement\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/lecomptoir_300-762858.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I first talked with Dorie about her new, just-launched, uber-cool blog aptly named \"\u003ca href=\"http://doriegreenspan.typepad.com/\">\u003cb>In the Kitchen and on the Road with Dorie\u003c/b>\u003c/a>\". Dorie was so inspired after her most recent book tour for \u003ca href=\"http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363/sr=8-1/qid=1168556864/ref=pd_bbs_sr_1/104-3357635-2455134?ie=UTF8&s=books\">\u003cb>Baking From My Home To Yours\u003c/b>\u003c/a> that she decided to create a blog to stay in touch and continue the dialogue with all these people that she'd met along the many stops criss-crossing the country last year as well as to connect with new people who shared her passion for baking and continue the culinary conversation. \u003c/p>\n\u003cp>\u003cb>What was your funniest cooking moment?\u003c/b>\u003c/p>\n\u003cp>\"Oh! The cake that got me fired!\" Dorie describes it in more detail in her book (page 278) but she was fired from her very first job as a pastry chef. Dorie was cooking at a tres chic restaurant in New York City and daily she made a version of Simone Beck's (Julia Child's co-author of Mastering the Art of French Cooking) cake with whiskey-soaked raisins, almonds and chocolate. Bored of cooking the same thing every day, Dorie decided to get creative. She swapped almonds for pecans, prunes for raisins and whisky to armagnac. Sounds reasonable. Unbeknownst to Dorie, this was the restaurant's signature cake and changing it caused a small revolution upstairs in the dining room. She was fired that afternoon for \"creative insubordination\". \u003c/p>\n\u003cp>\u003cb>What was your biggest cooking disaster?\u003c/b>\u003c/p>\n\u003cp>\"When I burned my parents kitchen down...their \u003ci>just-renovated\u003c/i> kitchen!\" I remembered reading about the fire in the introduction of Dorie's new book (page xii) but I thought she couldn't possibly mean the \u003ci>entire\u003c/i> kitchen. Maybe just a little grease fire? No. According to Dorie, her parents came home from an evening fundraiser, so very dressed up, to find Dorie and her friends sitting on the front step, heads in their hands, with firemen coming in and out of the house behind her. Dorie didn't cook again until she was married. Thankfully for us she was soon married!\u003c/p>\n\u003cp>\u003cb>What is your favorite recipe? Or is it even possible to choose a favorite recipe?\u003c/b>\u003c/p>\n\u003cp>Dorie laughed and said she thinks the reason she had only one child was so that she'd never have to choose a favorite. But when it comes to the thousands of cookies she's baked over the years, World Peace Cookies get her vote as hands-down favorite. Why? Many reasons. The brilliance in the simplicity of the recipe. The deep chocolate flavor. And Grandmothers for Peace. It seems that World Peace Cookies have taken on a life of their own. Grandmothers for Peace have adopted them as their official cookie and are giving them away and asking people to bake their own and share them with other. Also, people are really responding to the name, especially now. She loved them first as Pierre Herme's chocolate sables, claiming they were as revolutionary as the Toll House cookies. Dorie included them in \u003ca href=\"http://www.amazon.com/Paris-Sweets-Great-Desserts-Pastry/dp/0767906810/sr=8-2/qid=1168556864/ref=pd_bbs_sr_2/104-3357635-2455134?ie=UTF8&s=books\">\u003cb>Paris Sweets\u003c/b>\u003c/a> named then Korova cookies. However it was Dorie's neighbor that labeled them World Peace Cookies, declaring if everyone ate these daily, we would indeed achieve world peace. \u003c/p>\n\u003cp>\u003ca href=\"http://doriegreenspan.typepad.com/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/baking_home_300-769809.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cb>World Peace Cookies\u003c/b>\u003cbr>-\u003ci>Reprinted from \u003cb>Baking from My Home to Yours\u003c/b> (page 138) with permission from the author\u003c/i>\u003c/p>\n\u003cp>1-1/4 cups all-purpose flour\u003cbr>1/3 cup unsweetened cocoa powder\u003cbr>1/2 teaspoon baking soda\u003cbr>1 stick + 3 tablespoons (11 tablespoons) unsalted butter at room temperature\u003cbr>2/3 cup (packed) light brown sugar\u003cbr>1/4 cup sugar\u003cbr>1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt\u003cbr>1 teaspoon pure vanilla extract\u003cbr>5 ounces bittersweet chocolate, chopped into bits, or a generous 3/4 cup store-bought mini chocolate chips\u003c/p>\n\u003cp>Sift the flour, cocoa, and baking soda together.\u003c/p>\n\u003cp>Working with a stand mixer, preferably fitted with a paddle attachmenet, ot with a handy mixer in a large bowl, beat the butter in medium speed until soft and creamy. Add both sugards, the salt and vanilla extract and beat for 2 more minutes.\u003c/p>\n\u003cp>Turn off the mixer. Pour in the dry ingredients, drape a towel over the stand mixer to protect yourself and your kitchen from the flying flour and pulse the mixer at a low speed about 5 times, a second or two each time. Take a peek-if there is still a lot of flour on the surface of the dough, pulse a couple of times more.; if not, remove the towel. Continuing at a low speed, mix for about 30 seconds more, just until the flour disappears into the dough-for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate. \u003c/p>\n\u003cp>Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1-1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days and frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking-just slice the logs into cookies and bake for 1 minute longer. \u003c/p>\n\u003cp>Getting ready to bake: Center a rack in the oven and preheat the oven to 325 degrees F. Line 2 baking sheets with parchment or silicone mats. \u003c/p>\n\u003cp>Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you are cutting them-don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.\u003c/p>\n\u003cp>Bake the cookies one sheet at a time for 12 minutes-they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature. \u003c/p>\n\u003cp>--------------------------------\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Please check back next week for Part II where Dorie shares the most heart-warming stories of life in Paris and working with Pierre Herme, Daniel Boulud and Julia Child.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://doriegreenspan.typepad.com/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/blog_header_300-797983.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Part I of II\u003c/p>\n\u003cp>The support and endless encouragement of accomplished women in the culinary industry is in a word or two, profoundly inspiring. Whenever I am lost, down on myself, confused, pity party for 1 please, I know I can zip an email off to \u003ca href=\"http://www.sunset.com/\">\u003cb>Jerry DiVecchio\u003c/b>\u003c/a> (Sunset Magazine), \u003ca href=\"http://www.lckitchen.com/\">\u003cb>Linda Carucci\u003c/b>\u003c/a> (Cooking School Secret for Real World Cooks), \u003ca href=\"http://www.farallonrestaurant.com/\">\u003cb>Emily Luchetti\u003c/b>\u003c/a> (Farallon) or \u003ca href=\"http://doriegreenspan.typepad.com/\">\u003cb>Dorie Greenspan\u003c/b>\u003c/a> (Bon Appetit, Baking with Julia and now Baking from My Home to Yours), confident they will respond with kindness and encouragement or a kick in derriere to get out and get going. It's more meaningful, more touching, more inspiring than I can describe. \u003c/p>\n\u003cp>What does the Dalai Lama say - it's not the destination that's important, it's the journey - or something like that? If not for these generous, funny, thoughtful trailblazers, the journey of discouraged, searching cooks like me would resemble a pinball bouncing back and forth across this culinary world, eyes skyward pleading for direction. They are beyond generous with their time, their knowledge, their experiences and profoundly excited to see other women coming up the ranks succeeding, happy to share the stage and pass the torch. \u003c/p>\n\u003cp>Some of my most treasured memories in Paris are of time spent over a chocolate chaud or a vin chaud or an impromptu walk around the 6th with Dorie Greenspan. She knows everyone. Really. Everyone. It's amazing. And very fun. I try to stay in her wake, hoping some of her magical fairy dust will float back onto me. She tells me stories after stories after stories of the richest, most delightful experiences, experiences with some of the industry luminaries. Over a delicious lunch at Le Comptoir this week, Dorie shared more of her fascinating life with me. I can't begin to convey them with the humor and joy that she did but I hope they at least bring a smile to your face and a warmth to your heart as they did to mine...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hotels-paris-rive-gauche.com/blog/index.php/2007/01/31/1536-le-comptoir-de-yves-camdeborde-dans-le-6eme-arrondissement\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/lecomptoir_300-762858.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I first talked with Dorie about her new, just-launched, uber-cool blog aptly named \"\u003ca href=\"http://doriegreenspan.typepad.com/\">\u003cb>In the Kitchen and on the Road with Dorie\u003c/b>\u003c/a>\". Dorie was so inspired after her most recent book tour for \u003ca href=\"http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363/sr=8-1/qid=1168556864/ref=pd_bbs_sr_1/104-3357635-2455134?ie=UTF8&s=books\">\u003cb>Baking From My Home To Yours\u003c/b>\u003c/a> that she decided to create a blog to stay in touch and continue the dialogue with all these people that she'd met along the many stops criss-crossing the country last year as well as to connect with new people who shared her passion for baking and continue the culinary conversation. \u003c/p>\n\u003cp>\u003cb>What was your funniest cooking moment?\u003c/b>\u003c/p>\n\u003cp>\"Oh! The cake that got me fired!\" Dorie describes it in more detail in her book (page 278) but she was fired from her very first job as a pastry chef. Dorie was cooking at a tres chic restaurant in New York City and daily she made a version of Simone Beck's (Julia Child's co-author of Mastering the Art of French Cooking) cake with whiskey-soaked raisins, almonds and chocolate. Bored of cooking the same thing every day, Dorie decided to get creative. She swapped almonds for pecans, prunes for raisins and whisky to armagnac. Sounds reasonable. Unbeknownst to Dorie, this was the restaurant's signature cake and changing it caused a small revolution upstairs in the dining room. She was fired that afternoon for \"creative insubordination\". \u003c/p>\n\u003cp>\u003cb>What was your biggest cooking disaster?\u003c/b>\u003c/p>\n\u003cp>\"When I burned my parents kitchen down...their \u003ci>just-renovated\u003c/i> kitchen!\" I remembered reading about the fire in the introduction of Dorie's new book (page xii) but I thought she couldn't possibly mean the \u003ci>entire\u003c/i> kitchen. Maybe just a little grease fire? No. According to Dorie, her parents came home from an evening fundraiser, so very dressed up, to find Dorie and her friends sitting on the front step, heads in their hands, with firemen coming in and out of the house behind her. Dorie didn't cook again until she was married. Thankfully for us she was soon married!\u003c/p>\n\u003cp>\u003cb>What is your favorite recipe? Or is it even possible to choose a favorite recipe?\u003c/b>\u003c/p>\n\u003cp>Dorie laughed and said she thinks the reason she had only one child was so that she'd never have to choose a favorite. But when it comes to the thousands of cookies she's baked over the years, World Peace Cookies get her vote as hands-down favorite. Why? Many reasons. The brilliance in the simplicity of the recipe. The deep chocolate flavor. And Grandmothers for Peace. It seems that World Peace Cookies have taken on a life of their own. Grandmothers for Peace have adopted them as their official cookie and are giving them away and asking people to bake their own and share them with other. Also, people are really responding to the name, especially now. She loved them first as Pierre Herme's chocolate sables, claiming they were as revolutionary as the Toll House cookies. Dorie included them in \u003ca href=\"http://www.amazon.com/Paris-Sweets-Great-Desserts-Pastry/dp/0767906810/sr=8-2/qid=1168556864/ref=pd_bbs_sr_2/104-3357635-2455134?ie=UTF8&s=books\">\u003cb>Paris Sweets\u003c/b>\u003c/a> named then Korova cookies. However it was Dorie's neighbor that labeled them World Peace Cookies, declaring if everyone ate these daily, we would indeed achieve world peace. \u003c/p>\n\u003cp>\u003ca href=\"http://doriegreenspan.typepad.com/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/baking_home_300-769809.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cb>World Peace Cookies\u003c/b>\u003cbr>-\u003ci>Reprinted from \u003cb>Baking from My Home to Yours\u003c/b> (page 138) with permission from the author\u003c/i>\u003c/p>\n\u003cp>1-1/4 cups all-purpose flour\u003cbr>1/3 cup unsweetened cocoa powder\u003cbr>1/2 teaspoon baking soda\u003cbr>1 stick + 3 tablespoons (11 tablespoons) unsalted butter at room temperature\u003cbr>2/3 cup (packed) light brown sugar\u003cbr>1/4 cup sugar\u003cbr>1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt\u003cbr>1 teaspoon pure vanilla extract\u003cbr>5 ounces bittersweet chocolate, chopped into bits, or a generous 3/4 cup store-bought mini chocolate chips\u003c/p>\n\u003cp>Sift the flour, cocoa, and baking soda together.\u003c/p>\n\u003cp>Working with a stand mixer, preferably fitted with a paddle attachmenet, ot with a handy mixer in a large bowl, beat the butter in medium speed until soft and creamy. Add both sugards, the salt and vanilla extract and beat for 2 more minutes.\u003c/p>\n\u003cp>Turn off the mixer. Pour in the dry ingredients, drape a towel over the stand mixer to protect yourself and your kitchen from the flying flour and pulse the mixer at a low speed about 5 times, a second or two each time. Take a peek-if there is still a lot of flour on the surface of the dough, pulse a couple of times more.; if not, remove the towel. Continuing at a low speed, mix for about 30 seconds more, just until the flour disappears into the dough-for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate. \u003c/p>\n\u003cp>Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1-1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days and frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking-just slice the logs into cookies and bake for 1 minute longer. \u003c/p>\n\u003cp>Getting ready to bake: Center a rack in the oven and preheat the oven to 325 degrees F. Line 2 baking sheets with parchment or silicone mats. \u003c/p>\n\u003cp>Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you are cutting them-don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.\u003c/p>\n\u003cp>Bake the cookies one sheet at a time for 12 minutes-they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature. \u003c/p>\n\u003cp>--------------------------------\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pasta-cookbook.jpg\">\u003c/p>\n\u003cp>Yesterday in a jetlag haze, I turned on the television. On a certain morning program a certain host was discussing insomnia and in the same breath joked that watching \"c-span\" might serve as a possible cure. It struck me as pretty funny that even daytime TV has staked out its place in the pecking order. Ok, I can hear them saying, we might not be primetime but we're better than c-span!\u003c/p>\n\u003cp>In addition to tips on skin care, a recap of the Miss America contest and Oscar fashions (now you know why you don't watch daytime TV) was a segment with Mario Batali and Kristin Davis promoting \u003ca href=\"http://www.barillaus.com/Celebrity_Cookbook.aspx\">\u003cstrong>a free pasta cookbook\u003c/strong>\u003c/a> that is also a fundraiser for \u003ca href=\"http://www.americassecondharvest.com\">\u003cstrong>America's Second Harvest\u003c/strong>\u003c/a>. Hold the phone! I take back all the mean things I said about daytime TV!\u003c/p>\n\u003cp>I love Mario Batali, I love pasta and I passionately believe in the work of America's Second Harvest. Believe it or not, I'm pretty big on Barilla pasta too. In Italy it was the \"house brand\" with my family and so it is for me most days.\u003c/p>\n\u003cp>I checked out the cookbook and found it filled with celebrity recipes that have been \"tweaked\" by Mario Batali and Giada De Laurentis. The recipes look terrific, and why wouldn't they be? But better yet, by downloading a copy of it, for free, Barilla will donate a $1 to America's Second Harvest and you can even specify your own local food bank if you so desire. Nice. A definite win, win, win. \u003ca href=\"http://www.barillaus.com/Celebrity_Cookbook.aspx\">\u003cstrong>Go get your copy\u003c/strong>\u003c/a>. And stay away from morning TV, unless of course it's Sesame Street.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>post written by \u003ca href=\"http://www2.blogger.com/profile/16899745451564919389\">\u003cstrong>Amy Sherman\u003c/strong>\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pasta-cookbook.jpg\">\u003c/p>\n\u003cp>Yesterday in a jetlag haze, I turned on the television. On a certain morning program a certain host was discussing insomnia and in the same breath joked that watching \"c-span\" might serve as a possible cure. It struck me as pretty funny that even daytime TV has staked out its place in the pecking order. Ok, I can hear them saying, we might not be primetime but we're better than c-span!\u003c/p>\n\u003cp>In addition to tips on skin care, a recap of the Miss America contest and Oscar fashions (now you know why you don't watch daytime TV) was a segment with Mario Batali and Kristin Davis promoting \u003ca href=\"http://www.barillaus.com/Celebrity_Cookbook.aspx\">\u003cstrong>a free pasta cookbook\u003c/strong>\u003c/a> that is also a fundraiser for \u003ca href=\"http://www.americassecondharvest.com\">\u003cstrong>America's Second Harvest\u003c/strong>\u003c/a>. Hold the phone! I take back all the mean things I said about daytime TV!\u003c/p>\n\u003cp>I love Mario Batali, I love pasta and I passionately believe in the work of America's Second Harvest. Believe it or not, I'm pretty big on Barilla pasta too. In Italy it was the \"house brand\" with my family and so it is for me most days.\u003c/p>\n\u003cp>I checked out the cookbook and found it filled with celebrity recipes that have been \"tweaked\" by Mario Batali and Giada De Laurentis. The recipes look terrific, and why wouldn't they be? But better yet, by downloading a copy of it, for free, Barilla will donate a $1 to America's Second Harvest and you can even specify your own local food bank if you so desire. Nice. A definite win, win, win. \u003ca href=\"http://www.barillaus.com/Celebrity_Cookbook.aspx\">\u003cstrong>Go get your copy\u003c/strong>\u003c/a>. And stay away from morning TV, unless of course it's Sesame Street.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/worldinmykitchen-797220.png\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/worldinmykitchen-794716.png\" border=\"0\">\u003c/a>\u003cbr>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743490282/kqedorg-20\">The World in My Kitchen\u003c/a>\u003c/b> is the third installment in a trilogy of memoirs written by food writer Colette Rossant. While it is fine to read without reading the others, you''ll enjoy it even more if you do. I read the first of the books, \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743475615/kqedorg-20\">Apricots on the Nile\u003c/a>\u003c/b>, years ago and was enchanted with her descriptions of growing up in a wealthy Jewish family in Egypt before the second World War. In the book I could taste the dishes she grew up with and smell the scents of the kitchen. The rest of the books are filled with wonderful stories and escapades, but Apricots on the Nile pulled me in and made me want to know more.\u003c/p>\n\u003cp>In the second installment, \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743439686/kqedorg-20\">Return to Paris\u003c/a>\u003c/b>, you get a taste of life in post war France. Rossant's life is never easy, and by the time the book finishes I found myself eager for a happy ending. Because she is always the outsider, she has a keen eye for details whether describing her favorite olive stand or time spent with her girlfriends. All along the way you'll find treasured family recipes which punctuate the chapters and the drama.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743490282/kqedorg-20\">The World in My Kitchen\u003c/a>\u003c/b> is about Rossant's life after she moves to America. This time she is no longer a child or a teenager as she was when she moved to Egypt and then back to France, but a young newlywed. Her story is a collage of scenes from life in New York in the 1950's through until today. The stories are about her family, and her career and include her relationships with many famous food writers and chefs such as Paul Bocuse, Gael Greene, Calvin Trillin and more. She also takes trips to Australia, Africa, China and Japan, and as always food is the focus. So too is Rossant, a charming, funny and spunky personality who just happens to be a consumed with sleuthing out great restaurants, recipes and even specialty ingredients.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_8691.JPG\">\u003c/p>\n\u003cp>\"I often ask people what they think of breakfast, and most reply instantly that it is their favorite meal. When pressed to tell what they eat for breakfast, their answers become rather vague. I've decided that they love the idea of breakfast, but they need some good guidance and recipes actually to get them to cook it. Breakfast has remained pure amid all the food trends with their stylish dishes and chic ingredients. The honest simplicity of breakfast is so captivating.\"\u003c/p>\n\u003cp>Marion Cunningham wrote these timeless words in the introduction to her simply, and aptly named, \u003ca href=\"%3Ca%20href=%22http://www.amazon.com/exec/obidos/ASIN/%20%3Chttp://www.amazon.com/exec/obidos/ASIN/%3E%200394555295/kqedorg-20%22%3EThe%20Breakfast%20Book%3C/a%3E%20by%20Marion%20Cunnigham%3C/a%3E\">The Breakfast Book\u003c/a> 20 years ago.\u003c/p>\n\u003cp>Although I own many cookbooks, this sweet little hardcover is covered with the most flour and butter stains. And, upon opening, it turns immediately to page 112, where the recipe for Buttermilk Pancakes sits, near the beginning of a chapter titled Griddling.\u003c/p>\n\u003cp>I have fed many a person with this recipe. I've made them with the substitutions Ms. Cunningham suggests, made them plain, and recently taken the liberty of changing their characteristics by moving around some of the ingredient amounts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Internet is full of recipes people love. I receive at least 10 emails a week from \u003ca href=\"http://eggbeater.typepad.com/\">eggbeater\u003c/a> readers looking for recipes for this or that. Sometimes I reply, as gently as I can muster, that to achieve exactly what they're looking for, they may want or need to experiment a bit to get the baked good of their dreams.\u003c/p>\n\u003cp>I realize few feel comfortable enough with baking in the first place enough to throw caution to the wind and change amounts, methods and substitute. I have two pieces of advice for this:\u003c/p>\n\u003cp>1. When you make something over and over you will get to know it like you know a friend. 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The \"why's\" rarely appear in cookbooks because few authors can afford to pay for recipe testing, let alone all the extra pages it would take to go into full explanations for each recipe and its corresponding set of ingredients and method.\u003c/p>\n\u003cp>But back to the pancakes.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_8680.JPG\">\u003c/p>\n\u003cp>What each of likes and needs from a pancake is dependent on who made our first pancake taste and texture impression. For me it was my mother's mother, my Nanny, Eve Gordon, in her colorful Long Island neon pink paisley wallpapered kitchen. The pancakes were small, un-circles, fairly flat, cooked in a generous amount of \u003ca href=\"http://www.kellerscreamery.com/our-brands/breakstone/\">Breakstone's\u003c/a> whipped sweet butter. The mix was \u003ca href=\"http://www.auntjemima.com/aj_products/pancakeMixes/\">Aunt Jemima\u003c/a>. So of course, to me, this is what the perfect pancake tastes like.\u003c/p>\n\u003cp>The first time someone made me pancakes \"from scratch\" I was almost 20. The Connecticut boy who made them for me shook his head sadly when he found out I didn't know such a thing could be done. And then he placed maple syrup on the table his family had made the winter previous.\u003c/p>\n\u003cp>Sometimes the best lessons are best learned over the best pancakes and their corresponding sauce.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_8682.JPG\">\u003c/p>\n\u003cp>MARION CUNNINGHAM'S THE BREAKFAST BOOK BUTTERMILK PANCAKES\u003cbr>Adapted by Shuna fish Lydon\u003c/p>\n\u003cp>1 Cup Buttermilk\u003cbr>2 Large eggs\u003cbr>3 Tablespoons unsalted butter, melted\u003cbr>1 Cup all purpose flour\u003cbr>1/2 teaspoon Kosher salt\u003cbr>1 teaspoon baking soda, sifted\u003c/p>\n\u003cp>1. Put the buttermilk, eggs and melted butter into a mixing bowl. Whisk to combine thoroughly.\u003cbr>2. In another large bowl whisk together flour, salt and sifted baking soda. Make a \"well\" in center.\u003cbr>3. Pour the buttermilk mixture into the center of the \"well\" and stir until combined, but do not over mix-- a few lumps are ok.\u003cbr>4. Heat up a cast iron skillet slowly until medium hot. I place my hand over the surface of the pan, hovering near an inch over the surface. If I feel heat radiating out, it's ready.\u003cbr>5. Melt a small pat of butter in skillet. If the butter immediately browns, turn heat down.\u003cbr>6. Scoop large dollops of batter into prepared pan. Do not crowd pancakes; you will need room to flip them.\u003cbr>7. When bubbles form across the entire surface, flip pancakes. Pancakes should only be flipped once.\u003c/p>\n\u003cp>I like to heat up my oven and keep a plate inside so that I can place the ready pancakes in there to wait, thereby being able to sit down with the person I'm eating pancakes with. This recipe has made anywhere from 6-8 average sized pancakes, enough for two people with one or two leftover.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_8688.JPG\">\u003c/p>\n\u003cp>If you like a fluffier pancake add 1/4 teaspoon more baking soda. If you want a butterier pancake, add 1 tablespoon more melted butter or decrease the flour to 3/4 Cup. If you like an even flatter pancake than me, add 1/4 Cup more buttermilk or whole milk. If you want your pancake to be sweet before you slather it with maple syrup or \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/03/the_best_marmal.html\">your favorite marmalade\u003c/a>, add 1 Tablespoon of sugar to the batter.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_8690.JPG\">\u003c/p>\n\u003cp>*If you're looking for more of the hows and whys concerning how certain ingredients behave in baked goods, I have written these tutorials: \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/07/pie_ii.html\">Pie Dough\u003c/a>, \u003ca href=\"http://www.kqed.org/weblog/food/2006/11/crepes-day-off-activity.jsp\">Crepes\u003c/a>, \u003ca href=\"http://www.kqed.org/weblog/food/2006/02/dacquoise-meringue-detailed.jsp\">Dacquoise/Meringue\u003c/a>, to name a few. And I will be teaching another set of Baking Fundamental classes starting in the Spring. Email me if you're interested.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy Breakfasting!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Internet is full of recipes people love. I receive at least 10 emails a week from \u003ca href=\"http://eggbeater.typepad.com/\">eggbeater\u003c/a> readers looking for recipes for this or that. Sometimes I reply, as gently as I can muster, that to achieve exactly what they're looking for, they may want or need to experiment a bit to get the baked good of their dreams.\u003c/p>\n\u003cp>I realize few feel comfortable enough with baking in the first place enough to throw caution to the wind and change amounts, methods and substitute. I have two pieces of advice for this:\u003c/p>\n\u003cp>1. When you make something over and over you will get to know it like you know a friend. Recipes with the fewest amounts of ingredients will allow you to see what the nature of each ingredient does inside said recipe.\u003c/p>\n\u003cp>2. After you've made something once, experiment slowly. Meaning: increase, decrease or substitute partially, with small amounts here and there. Make notes on your changes so you can indeed get to know what each ingredient does and does not do to your end result.\u003c/p>\n\u003cp>I have written a number of step-by-step \"tutorials\"* on a few methods/recipes in order to teach people what ingredients do what when and how. The \"why's\" rarely appear in cookbooks because few authors can afford to pay for recipe testing, let alone all the extra pages it would take to go into full explanations for each recipe and its corresponding set of ingredients and method.\u003c/p>\n\u003cp>But back to the pancakes.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_8680.JPG\">\u003c/p>\n\u003cp>What each of likes and needs from a pancake is dependent on who made our first pancake taste and texture impression. For me it was my mother's mother, my Nanny, Eve Gordon, in her colorful Long Island neon pink paisley wallpapered kitchen. The pancakes were small, un-circles, fairly flat, cooked in a generous amount of \u003ca href=\"http://www.kellerscreamery.com/our-brands/breakstone/\">Breakstone's\u003c/a> whipped sweet butter. The mix was \u003ca href=\"http://www.auntjemima.com/aj_products/pancakeMixes/\">Aunt Jemima\u003c/a>. So of course, to me, this is what the perfect pancake tastes like.\u003c/p>\n\u003cp>The first time someone made me pancakes \"from scratch\" I was almost 20. The Connecticut boy who made them for me shook his head sadly when he found out I didn't know such a thing could be done. And then he placed maple syrup on the table his family had made the winter previous.\u003c/p>\n\u003cp>Sometimes the best lessons are best learned over the best pancakes and their corresponding sauce.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_8682.JPG\">\u003c/p>\n\u003cp>MARION CUNNINGHAM'S THE BREAKFAST BOOK BUTTERMILK PANCAKES\u003cbr>Adapted by Shuna fish Lydon\u003c/p>\n\u003cp>1 Cup Buttermilk\u003cbr>2 Large eggs\u003cbr>3 Tablespoons unsalted butter, melted\u003cbr>1 Cup all purpose flour\u003cbr>1/2 teaspoon Kosher salt\u003cbr>1 teaspoon baking soda, sifted\u003c/p>\n\u003cp>1. Put the buttermilk, eggs and melted butter into a mixing bowl. Whisk to combine thoroughly.\u003cbr>2. In another large bowl whisk together flour, salt and sifted baking soda. Make a \"well\" in center.\u003cbr>3. Pour the buttermilk mixture into the center of the \"well\" and stir until combined, but do not over mix-- a few lumps are ok.\u003cbr>4. Heat up a cast iron skillet slowly until medium hot. I place my hand over the surface of the pan, hovering near an inch over the surface. If I feel heat radiating out, it's ready.\u003cbr>5. Melt a small pat of butter in skillet. If the butter immediately browns, turn heat down.\u003cbr>6. Scoop large dollops of batter into prepared pan. Do not crowd pancakes; you will need room to flip them.\u003cbr>7. When bubbles form across the entire surface, flip pancakes. Pancakes should only be flipped once.\u003c/p>\n\u003cp>I like to heat up my oven and keep a plate inside so that I can place the ready pancakes in there to wait, thereby being able to sit down with the person I'm eating pancakes with. This recipe has made anywhere from 6-8 average sized pancakes, enough for two people with one or two leftover.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_8688.JPG\">\u003c/p>\n\u003cp>If you like a fluffier pancake add 1/4 teaspoon more baking soda. 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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/joyofcooking-738181.png\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/joyofcooking-734841.png\" border=\"0\">\u003c/a>\u003cbr>The first cookbook I ever owned was the Joy of Cooking. It had the basic recipes for just about everything I was interested in cooking. I'd come home from shopping and turn to the Joy to see how to cook some vegetable or cut of meat or how to make something I was craving but had never made before like biscuits or macaroni and cheese. In fact, the 1984 edition I have has \"the all-purpose cookbook\" emblazoned across the front which couldn't have been more accurate.\u003c/p>\n\u003cp>I grew up in a household that had an earlier edition of the book, and it always seemed quaint and a bit old-fashioned to me. It still does. It certainly has never been where I turned for inspiration. But regardless, I used it for years for things like coffeecake, cranberry relish, roast chicken, candied sweet potatoes and so much more. And I still do.\u003c/p>\n\u003cp>The thing about the Joy of Cooking is that the format for the recipes is positively the \u003cb>best\u003c/b> for anyone learning to cook. You see all the ingredients \u003ci>and\u003c/i> the order in which they are used in the recipe at the same time. This may not sound that important, but it's actually crucial. Each step is a technique and glancing at a recipe you can easily determine the difficulty of the recipe based on your own skills. You can see a bunch of recipes \u003cb>\u003ca href=\"http://www.simonsays.com/content/book.cfm?tab=15&pid=521655&agid=47\">here\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>The new 75th anniverary edition \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743246268/kqedorg-20\">Joy of Cooking\u003c/a>\u003c/b> has \"4500 recipes for the way we cook now\" on the cover. Some people are all up in arms because it has more ethnic \"exotic\" recipes than before. But the truth is, we have access to many more ingredients now, so the cookbook really functions just the way it always did. It is a cookbook in the truest definition of the word, a book of recipes and cooking directions. It is solid, indispensable and I wouldn't part with my old edition for anything. Do you need the new edition? If you are an accomplished cook and certainly if you have an old edition, then probably not. Athough having worked my way through both books, I found the new version has updated even the techniques found in the older versions. I recently tried the Swedish Meatball recipe and it was great and significantly different from earlier versions. But if you're looking for the right book to give to a new cook, the new version will get them on the right track and keep them cooking for a long time to come.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/joyofcooking-738181.png\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/joyofcooking-734841.png\" border=\"0\">\u003c/a>\u003cbr>The first cookbook I ever owned was the Joy of Cooking. It had the basic recipes for just about everything I was interested in cooking. I'd come home from shopping and turn to the Joy to see how to cook some vegetable or cut of meat or how to make something I was craving but had never made before like biscuits or macaroni and cheese. In fact, the 1984 edition I have has \"the all-purpose cookbook\" emblazoned across the front which couldn't have been more accurate.\u003c/p>\n\u003cp>I grew up in a household that had an earlier edition of the book, and it always seemed quaint and a bit old-fashioned to me. It still does. It certainly has never been where I turned for inspiration. But regardless, I used it for years for things like coffeecake, cranberry relish, roast chicken, candied sweet potatoes and so much more. And I still do.\u003c/p>\n\u003cp>The thing about the Joy of Cooking is that the format for the recipes is positively the \u003cb>best\u003c/b> for anyone learning to cook. You see all the ingredients \u003ci>and\u003c/i> the order in which they are used in the recipe at the same time. This may not sound that important, but it's actually crucial. Each step is a technique and glancing at a recipe you can easily determine the difficulty of the recipe based on your own skills. You can see a bunch of recipes \u003cb>\u003ca href=\"http://www.simonsays.com/content/book.cfm?tab=15&pid=521655&agid=47\">here\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>The new 75th anniverary edition \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743246268/kqedorg-20\">Joy of Cooking\u003c/a>\u003c/b> has \"4500 recipes for the way we cook now\" on the cover. Some people are all up in arms because it has more ethnic \"exotic\" recipes than before. But the truth is, we have access to many more ingredients now, so the cookbook really functions just the way it always did. It is a cookbook in the truest definition of the word, a book of recipes and cooking directions. It is solid, indispensable and I wouldn't part with my old edition for anything. Do you need the new edition? If you are an accomplished cook and certainly if you have an old edition, then probably not. Athough having worked my way through both books, I found the new version has updated even the techniques found in the older versions. I recently tried the Swedish Meatball recipe and it was great and significantly different from earlier versions. But if you're looking for the right book to give to a new cook, the new version will get them on the right track and keep them cooking for a long time to come.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Cook by the Book: Seduced By Bacon",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/seducedbybacon-707317.png\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/seducedbybacon-703954.png\" border=\"0\">\u003c/a>\u003cbr>When I was little I remember asking my mom if people could be vegetarians, could they also be meatatarians? No, she said, you mean carnivores and no, people cannot be carnivores. I remember a feeling of disappointment. I really was hoping the answer was yes.\u003c/p>\n\u003cp>The thing is, my mom was a really good cook, especially when it came to main dishes, she just wasn't very adventurous when it came to vegetables which were served steamed and plain. I say was, because she backed away from the kitchen the day my father retired. She cooked lots of wonderful dishes that were favorites of mine, Greek Stifado, eggplant parmesan, meatloaf with hardboiled eggs in the center and of course, Party Perfect Chicken. Now in case you haven't had it, Party Perfect Chicken has many odd ingredients in it, such as coconut, curry, ketchup and bacon. Ahhhhh bacon.\u003c/p>\n\u003cp>Not only can bacon make chicken taste better, it can make just about any vegetable taste better. I think if my mom had made vegetables with bacon I might have been more enthusiastic about them. In \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1592288510/kqedorg-20\">Seduced by Bacon\u003c/a>\u003c/b>, surely one of the best cookbook titles ever, there are several vegetable and side dishes with bacon. I like the idea of incorporating bacon into dishes like Rapini with Pine Nuts and Currants, Creamed Spinach and Glazed Pearl Onions, but my favorite might be Stir-Fried Brussels Sprouts, Shiitakes and Scallions. The dish is described as the \"perfect antidote for people who way they hate brussels sprouts.\"\u003c/p>\n\u003cp>\u003cb>Stir-Fried Brussels Sprouts, Shiitakes and Scallions\u003c/b>\u003cbr>serves 4\u003c/p>\n\u003cp>4 slices bacon, cut into 1/4 inch cubes\u003cbr>10 ounces Brussels sprouts, trimmed and sliced\u003cbr>3 ounces shiitake or oyster mushrooms, wiped, stems removed and discarded, cut into thick slices\u003cbr>8 scallions, including most of the green parts, trimmed and sliced\u003cbr>2 Tablespoons medium sherry\u003cbr>1 12/ Tablespoons soy suace\u003cbr>1 Tablespoon toasted sesame oil\u003cbr>Pinch red pepper flakes\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. In a large wok, hea the bacon over medium heat until the fat covers the bottom of the pan, 2-3 minutes. Add the Brussels sprouts and stir-fry until they are bright green, 2-3 minutes, stirring constantly. Site in the shiitakes and scallions and stir-fry for 3 minutes more.\u003c/p>\n\u003cp>2. Add the sherry and soy sauce, raise the heat to high, and cook for 2 minutes longer, sitrring often. Stir in the sesame oil and pepper flakes and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Recipe from Seduced by Bacon, by Janna Pruess with Bob Lape, The Lyons Press 2006.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/seducedbybacon-707317.png\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/seducedbybacon-703954.png\" border=\"0\">\u003c/a>\u003cbr>When I was little I remember asking my mom if people could be vegetarians, could they also be meatatarians? No, she said, you mean carnivores and no, people cannot be carnivores. I remember a feeling of disappointment. I really was hoping the answer was yes.\u003c/p>\n\u003cp>The thing is, my mom was a really good cook, especially when it came to main dishes, she just wasn't very adventurous when it came to vegetables which were served steamed and plain. I say was, because she backed away from the kitchen the day my father retired. She cooked lots of wonderful dishes that were favorites of mine, Greek Stifado, eggplant parmesan, meatloaf with hardboiled eggs in the center and of course, Party Perfect Chicken. Now in case you haven't had it, Party Perfect Chicken has many odd ingredients in it, such as coconut, curry, ketchup and bacon. Ahhhhh bacon.\u003c/p>\n\u003cp>Not only can bacon make chicken taste better, it can make just about any vegetable taste better. I think if my mom had made vegetables with bacon I might have been more enthusiastic about them. In \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1592288510/kqedorg-20\">Seduced by Bacon\u003c/a>\u003c/b>, surely one of the best cookbook titles ever, there are several vegetable and side dishes with bacon. I like the idea of incorporating bacon into dishes like Rapini with Pine Nuts and Currants, Creamed Spinach and Glazed Pearl Onions, but my favorite might be Stir-Fried Brussels Sprouts, Shiitakes and Scallions. The dish is described as the \"perfect antidote for people who way they hate brussels sprouts.\"\u003c/p>\n\u003cp>\u003cb>Stir-Fried Brussels Sprouts, Shiitakes and Scallions\u003c/b>\u003cbr>serves 4\u003c/p>\n\u003cp>4 slices bacon, cut into 1/4 inch cubes\u003cbr>10 ounces Brussels sprouts, trimmed and sliced\u003cbr>3 ounces shiitake or oyster mushrooms, wiped, stems removed and discarded, cut into thick slices\u003cbr>8 scallions, including most of the green parts, trimmed and sliced\u003cbr>2 Tablespoons medium sherry\u003cbr>1 12/ Tablespoons soy suace\u003cbr>1 Tablespoon toasted sesame oil\u003cbr>Pinch red pepper flakes\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. In a large wok, hea the bacon over medium heat until the fat covers the bottom of the pan, 2-3 minutes. Add the Brussels sprouts and stir-fry until they are bright green, 2-3 minutes, stirring constantly. Site in the shiitakes and scallions and stir-fry for 3 minutes more.\u003c/p>\n\u003cp>2. Add the sherry and soy sauce, raise the heat to high, and cook for 2 minutes longer, sitrring often. Stir in the sesame oil and pepper flakes and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Recipe from Seduced by Bacon, by Janna Pruess with Bob Lape, The Lyons Press 2006.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
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