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"disqusTitle": "Scouting Alice Waters' Bay Area Eats",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/alicewaters-davidliittschwager.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/alicewaters-davidliittschwager.jpg\" alt=\"Alice Waters photo by David Liittschwager\" title=\"Alice Waters photo by David Liittschwager\" width=\"500\" height=\"381\" class=\"alignnone size-full wp-image-15674\">\u003c/a>\u003cbr>\n\u003cem>Alice Waters photo by David Liittschwager\u003c/em>\u003c/p>\n\u003cp>Alice Waters caught up with Bay Area Bites on the last stop of her \u003ca href=\"http://alicewatersgreenkitchen.com/\">In the Green Kitchen\u003c/a> \u003ca href=\"http://www.amazon.com/Green-Kitchen-Techniques-Learn-Heart/dp/0307336808\">book\u003c/a> tour recently. She greeted and hugged most of the guests at the designer (chi-chi) Carrots Boutique, where four hundred dollars buys a smashing chapeau. Cocktails were made up by handsome male barkeeps from the neighboring \u003ca href=\"http://www.bixrestaurant.com/\">Bix Restaurant\u003c/a>, and owner Doug Biederbeck seemed obsessed with the event flow--he was mulling over when and whether Waters would speak and wanted to be sure folks knew they had to pay for Waters' latest cookbook. Eats were radishes and fava bean crostinis.\u003c/p>\n\u003cp>\u003ca href=\"http://www.drewaltizer.com/album.php?album_id=8676\">Daniel Lurie\u003c/a> was one of the hosts of the Carrots event, and said that \"everyone loves Alice… clearly,\" as he watched her surrounded by loyalists. Lurie told BAB that he showed Ms. Waters how to ride the subway in New York City over a decade ago, when he was living there. No surprise that Waters demurred on answering \u003ca href=\"http://sfist.com/\">SFist\u003c/a> Editor Brock Keeling’s query, “What is your favorite junk food?” However she did eventually agree to share her favorite Bay Area food-related faves with BAB. Waters has lived in North Berkeley, \"a short walk away from \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, for over 40 years.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.bouletteslarder.com/about.html\">Boulette's Larder\u003c/a>\u003cbr>\n1 Ferry Building #48 \u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=boulette's+larder+sf+ca&fb=1&gl=us&hq=boulette's+larder&hnear=San+Francisco,+CA&cid=0,0,12542511521828510958&ei=AzJXTIGXKZC-sQPxjqXZAg&ved=0CCEQnwIwAQ&ll=37.796288,-122.393703&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 399-1155\u003cbr>\n\u003cstrong>Hours:\u003c/strong> No table service on Saturday\u003cbr>\nBreakfast Monday-Friday 8AM to 10:30AM\u003cbr>\nLunch Monday-Friday 11:30AM to 2:30PM\u003cbr>\nBrunch Sunday 10AM to 2:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> My Saturday morning trip to the Ferry Plaza Farmer's Market is one of my most beloved rituals--I stop by Boulette's to get my English muffins and eggs for breakfast. For a weekday lunch I order a simple, perfect salad or pulled pork sandwich.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.primaveratamales.com/index.php\">Primavera\u003c/a> at the Ferry Plaza Farmers Market\u003cbr>\n1 Ferry Plaza \u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&q=ferry+building+marketplace+sf+ca&fb=1&gl=us&hq=ferry+building+marketplace&hnear=San+Francisco,+CA&cid=0,0,16521377622539917105&ei=mzNXTM2iO4H6sAPSmt3IBw&ved=0CCUQnwIwAQ&ll=37.796526,-122.393382&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nNO PHONE\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Saturday 8AM to 2PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I love their authentic, organic handmade tortillas--they also have incredible special dishes from all the regions of Mexico.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/flatland-flower-farm-sebastopol\">Flatland Flower Farm\u003c/a> at the Ferry Plaza Farmer's Market\u003cbr>\n1 Ferry Plaza \u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&q=ferry+building+marketplace+sf+ca&fb=1&gl=us&hq=ferry+building+marketplace&hnear=San+Francisco,+CA&cid=0,0,16521377622539917105&ei=mzNXTM2iO4H6sAPSmt3IBw&ved=0CCUQnwIwAQ&ll=37.796526,-122.393382&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nNO PHONE\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Saturday, starting at 8AM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I buy wonderful plants here for my garden--vegetables, fruits, herbs, flowers--as well as deliciously crisp, dry-farmed apples in season. \u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot \u003c/a>\u003cbr>\n1517 Polk Street (between California Street and Sacramento Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Swan+Oyster+Depot,+San+Francisco,+CA&sll=37.80558,-122.437477&sspn=0.072697,0.134068&ie=UTF8&hq=Swan+Oyster+Depot,&hnear=San+Francisco,+CA&ll=37.793033,-122.420912&spn=0.03805,0.067034&z=14&iwloc=A\">Map\u003c/a> \u003cbr>\n(415) 673-1101 \u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Saturday 8AM to 5:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I come here when I’m craving freshly caught crab or oysters on the half shell--the place is small, but grab a spot at the cool marble countertop bar if you can.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a>\u003cbr>\n517 Hayes Street at Octavia Street \u003ca href=\"http://maps.google.com/maps?gl=us&ie=UTF8&hl=en&view=map&cid=14583395315709751501&q=Sebo&ved=0CFcQpQY&ei=l41XTL_NG5eijQP46MFO&hq=Sebo&hnear=&ll=37.776651,-122.42501&spn=0.00999,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-2181 –-no reservations taken\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday-Saturday 6PM to 10PM\u003cbr>\nSunday 6PM to 11PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This Japanese restaurant is incredibly tiny--and so, so good! It serves the best sushi I’ve tasted in San Francisco.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough) \u003ca href=\"http://maps.google.com/maps?gl=us&ie=UTF8&hl=en&view=map&cid=11491213088621274249&q=Zuni+Cafe&ved=0CFgQpQY&ei=9I1XTK5NhOCJA5uR5EU&hq=Zuni+Cafe&hnear=&ll=37.773886,-122.421384&spn=0.00999,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 553-2522\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Tuesday, Wednesday, Thursday 11:30AM to 11PM\u003cbr>\nFriday-Saturday 11:30AM to midnight\u003cbr>\n Sunday 11:00AM to 11:00PM\u003cbr>\nClosed Monday \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> My home away from home for 25 years. The roasted chicken with bread salad is one of the truly great dishes of the Bay Area.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.bluebottlecoffee.net/locations/mint-cafe/\">Blue Bottle Café\u003c/a>\u003cbr>\n66 Mint Street (between Jessie Street and Mission Street) \u003ca href=\"http://maps.google.com/maps?q=blue+bottle+mint+plaza+sf+ca&gl=us&ie=UTF8&hl=en&view=map&cid=13538026164184404241&ved=0CEYQpQY&ei=jY5XTKiBGITmiAOxt9FT&hq=blue+bottle+mint+plaza+sf+ca&hnear=&ll=37.782841,-122.407758&spn=0.009989,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 493-3394\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Friday 7AM to 7PM\u003cbr>\nSaturday 8AM to 6PM\u003cbr>\nSunday 8AM to 4PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This is the coffee we serve at Chez Panisse--it’s organic, and has incredible flavor. Their café on Mint Plaza has several unique ways of brewing your coffee--all of them delicious.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books\u003c/a>\u003cbr>\nOmnivore Books \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=omnivore+books+sf+ca&sll=37.782841,-122.407758&sspn=0.009989,0.017338&gl=us&ie=UTF8&hq=omnivore+books&hnear=San+Francisco,+California&ll=37.750765,-122.426662&spn=0.079945,0.138702&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n3885 Cesar Chavez Street (at Church Street) Map\u003cbr>\n(415) 282-4712\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Saturday 11AM to 6PM\u003cbr>\nSunday 12PM to 5PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> A tiny store that sells new cookbooks and vintage, hard-to-find editions. It also hosts special tasting events and book signings.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/acme-bread-company-berkeley\">Acme Bread\u003c/a>\u003cbr>\n1601 San Pablo Avenue (at Cedar Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=acme+bread+san+pablo+ave+berkeley&sll=37.0625,-95.677068&sspn=40.86791,71.015625&ie=UTF8&hq=acme+bread&hnear=San+Pablo+Ave,+Berkeley,+California&ll=37.876615,-122.29208&spn=0.039904,0.069351&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94702-1317\u003cbr>\n(510) 524-1327\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Saturday 8AM to 6PM\u003cbr>\nSunday 8:30AM to 3PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This is the finest bread in the Bay Area, period. And it’s all made with organic flour and using only solar energy!\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>\u003cbr>\n5008 Telegraph Avenue (at 50th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=pizzaiolo+oakland+&gl=us&g=Bldg,+Ferry,+San+Francisco,+CA+94133&ie=UTF8&hq=pizzaiolo&hnear=Oakland,+Alameda,+California&ll=37.854525,-122.262383&spn=0.159665,0.277405&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-4888\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Thursday 5:30PM to 10PM\u003cbr>\nFriday-Saturday 5PM to 10:30PM\u003cbr>\nClosed Sunday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> Wood-fired pizzas, a superb bar, and a great big patio out back.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.ajantarestaurant.com/\">Ajanta Restaurant\u003c/a>\u003cbr>\n1888 Solano Avenue (at The Alameda) \u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=ajanta+berkeley&fb=1&gl=us&hq=ajanta&hnear=Berkeley,+CA&cid=0,0,358751516053883419&ei=SEBXTMzPGJKWsgPkhqHaAg&ved=0CCAQnwIwAQ&ll=37.89272,-122.277424&spn=0.008399,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94707\u003cbr>\n(510) 526-4374\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Sunday 11:30AM to 2:30PM, 5:30PM to 9:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This lovely neighborhood Indian restaurant uses organic produce and has an ever-changing, seasonal menu.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/Cheese%20and%20Bread%20Collective/CheesePage.html\">The Cheese Board\u003c/a>\u003cbr>\n1504 Shattuck Avenue (at Vine Street) \u003ca href=\"http://maps.google.com/maps?hl=en&gl=us&ie=UTF8&view=map&cid=3552060944393988550&q=Cheese+Board&ved=0CFoQpQY&ei=uZBXTM3zL4TgiQObkeRF&hq=Cheese+Board&hnear=&ll=37.88007,-122.269335&spn=0.009976,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94707\u003cbr>\n(510) 549-3183\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday 7AM to 1PM\u003cbr>\nTuesday-Friday 7AM to 6PM\u003cbr>\nSaturday 8:30AM to 5PM\u003cbr>\nClosed Sunday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> For over four decades, this workers’ collective across the street from our restaurant has been serving seasonal pizzas, fresh sourdough baguettes, and divine cheeses to all of Berkeley.\u003c/p>\u003c/blockquote>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "No surprise that Waters demurred on answering SFist Editor Brock Keeling's query, \"What is your favorite junk food?\" However she did eventually agree to share her favorite Bay Area food-related faves with BAB. Waters has lived in North Berkeley, \"a short walk away from Chez Panisse, for over 40 years.\" ",
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"description": "No surprise that Waters demurred on answering SFist Editor Brock Keeling's query, "What is your favorite junk food?" However she did eventually agree to share her favorite Bay Area food-related faves with BAB. Waters has lived in North Berkeley, "a short walk away from Chez Panisse, for over 40 years." ",
"title": "Scouting Alice Waters' Bay Area Eats | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/alicewaters-davidliittschwager.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/alicewaters-davidliittschwager.jpg\" alt=\"Alice Waters photo by David Liittschwager\" title=\"Alice Waters photo by David Liittschwager\" width=\"500\" height=\"381\" class=\"alignnone size-full wp-image-15674\">\u003c/a>\u003cbr>\n\u003cem>Alice Waters photo by David Liittschwager\u003c/em>\u003c/p>\n\u003cp>Alice Waters caught up with Bay Area Bites on the last stop of her \u003ca href=\"http://alicewatersgreenkitchen.com/\">In the Green Kitchen\u003c/a> \u003ca href=\"http://www.amazon.com/Green-Kitchen-Techniques-Learn-Heart/dp/0307336808\">book\u003c/a> tour recently. She greeted and hugged most of the guests at the designer (chi-chi) Carrots Boutique, where four hundred dollars buys a smashing chapeau. Cocktails were made up by handsome male barkeeps from the neighboring \u003ca href=\"http://www.bixrestaurant.com/\">Bix Restaurant\u003c/a>, and owner Doug Biederbeck seemed obsessed with the event flow--he was mulling over when and whether Waters would speak and wanted to be sure folks knew they had to pay for Waters' latest cookbook. Eats were radishes and fava bean crostinis.\u003c/p>\n\u003cp>\u003ca href=\"http://www.drewaltizer.com/album.php?album_id=8676\">Daniel Lurie\u003c/a> was one of the hosts of the Carrots event, and said that \"everyone loves Alice… clearly,\" as he watched her surrounded by loyalists. Lurie told BAB that he showed Ms. Waters how to ride the subway in New York City over a decade ago, when he was living there. No surprise that Waters demurred on answering \u003ca href=\"http://sfist.com/\">SFist\u003c/a> Editor Brock Keeling’s query, “What is your favorite junk food?” However she did eventually agree to share her favorite Bay Area food-related faves with BAB. Waters has lived in North Berkeley, \"a short walk away from \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, for over 40 years.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.bouletteslarder.com/about.html\">Boulette's Larder\u003c/a>\u003cbr>\n1 Ferry Building #48 \u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=boulette's+larder+sf+ca&fb=1&gl=us&hq=boulette's+larder&hnear=San+Francisco,+CA&cid=0,0,12542511521828510958&ei=AzJXTIGXKZC-sQPxjqXZAg&ved=0CCEQnwIwAQ&ll=37.796288,-122.393703&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 399-1155\u003cbr>\n\u003cstrong>Hours:\u003c/strong> No table service on Saturday\u003cbr>\nBreakfast Monday-Friday 8AM to 10:30AM\u003cbr>\nLunch Monday-Friday 11:30AM to 2:30PM\u003cbr>\nBrunch Sunday 10AM to 2:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> My Saturday morning trip to the Ferry Plaza Farmer's Market is one of my most beloved rituals--I stop by Boulette's to get my English muffins and eggs for breakfast. For a weekday lunch I order a simple, perfect salad or pulled pork sandwich.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.primaveratamales.com/index.php\">Primavera\u003c/a> at the Ferry Plaza Farmers Market\u003cbr>\n1 Ferry Plaza \u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&q=ferry+building+marketplace+sf+ca&fb=1&gl=us&hq=ferry+building+marketplace&hnear=San+Francisco,+CA&cid=0,0,16521377622539917105&ei=mzNXTM2iO4H6sAPSmt3IBw&ved=0CCUQnwIwAQ&ll=37.796526,-122.393382&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nNO PHONE\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Saturday 8AM to 2PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I love their authentic, organic handmade tortillas--they also have incredible special dishes from all the regions of Mexico.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/flatland-flower-farm-sebastopol\">Flatland Flower Farm\u003c/a> at the Ferry Plaza Farmer's Market\u003cbr>\n1 Ferry Plaza \u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&q=ferry+building+marketplace+sf+ca&fb=1&gl=us&hq=ferry+building+marketplace&hnear=San+Francisco,+CA&cid=0,0,16521377622539917105&ei=mzNXTM2iO4H6sAPSmt3IBw&ved=0CCUQnwIwAQ&ll=37.796526,-122.393382&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nNO PHONE\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Saturday, starting at 8AM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I buy wonderful plants here for my garden--vegetables, fruits, herbs, flowers--as well as deliciously crisp, dry-farmed apples in season. \u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot \u003c/a>\u003cbr>\n1517 Polk Street (between California Street and Sacramento Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Swan+Oyster+Depot,+San+Francisco,+CA&sll=37.80558,-122.437477&sspn=0.072697,0.134068&ie=UTF8&hq=Swan+Oyster+Depot,&hnear=San+Francisco,+CA&ll=37.793033,-122.420912&spn=0.03805,0.067034&z=14&iwloc=A\">Map\u003c/a> \u003cbr>\n(415) 673-1101 \u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Saturday 8AM to 5:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I come here when I’m craving freshly caught crab or oysters on the half shell--the place is small, but grab a spot at the cool marble countertop bar if you can.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a>\u003cbr>\n517 Hayes Street at Octavia Street \u003ca href=\"http://maps.google.com/maps?gl=us&ie=UTF8&hl=en&view=map&cid=14583395315709751501&q=Sebo&ved=0CFcQpQY&ei=l41XTL_NG5eijQP46MFO&hq=Sebo&hnear=&ll=37.776651,-122.42501&spn=0.00999,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-2181 –-no reservations taken\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday-Saturday 6PM to 10PM\u003cbr>\nSunday 6PM to 11PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This Japanese restaurant is incredibly tiny--and so, so good! It serves the best sushi I’ve tasted in San Francisco.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough) \u003ca href=\"http://maps.google.com/maps?gl=us&ie=UTF8&hl=en&view=map&cid=11491213088621274249&q=Zuni+Cafe&ved=0CFgQpQY&ei=9I1XTK5NhOCJA5uR5EU&hq=Zuni+Cafe&hnear=&ll=37.773886,-122.421384&spn=0.00999,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 553-2522\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Tuesday, Wednesday, Thursday 11:30AM to 11PM\u003cbr>\nFriday-Saturday 11:30AM to midnight\u003cbr>\n Sunday 11:00AM to 11:00PM\u003cbr>\nClosed Monday \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> My home away from home for 25 years. The roasted chicken with bread salad is one of the truly great dishes of the Bay Area.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.bluebottlecoffee.net/locations/mint-cafe/\">Blue Bottle Café\u003c/a>\u003cbr>\n66 Mint Street (between Jessie Street and Mission Street) \u003ca href=\"http://maps.google.com/maps?q=blue+bottle+mint+plaza+sf+ca&gl=us&ie=UTF8&hl=en&view=map&cid=13538026164184404241&ved=0CEYQpQY&ei=jY5XTKiBGITmiAOxt9FT&hq=blue+bottle+mint+plaza+sf+ca&hnear=&ll=37.782841,-122.407758&spn=0.009989,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 493-3394\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Friday 7AM to 7PM\u003cbr>\nSaturday 8AM to 6PM\u003cbr>\nSunday 8AM to 4PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This is the coffee we serve at Chez Panisse--it’s organic, and has incredible flavor. Their café on Mint Plaza has several unique ways of brewing your coffee--all of them delicious.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books\u003c/a>\u003cbr>\nOmnivore Books \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=omnivore+books+sf+ca&sll=37.782841,-122.407758&sspn=0.009989,0.017338&gl=us&ie=UTF8&hq=omnivore+books&hnear=San+Francisco,+California&ll=37.750765,-122.426662&spn=0.079945,0.138702&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n3885 Cesar Chavez Street (at Church Street) Map\u003cbr>\n(415) 282-4712\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Saturday 11AM to 6PM\u003cbr>\nSunday 12PM to 5PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> A tiny store that sells new cookbooks and vintage, hard-to-find editions. It also hosts special tasting events and book signings.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/acme-bread-company-berkeley\">Acme Bread\u003c/a>\u003cbr>\n1601 San Pablo Avenue (at Cedar Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=acme+bread+san+pablo+ave+berkeley&sll=37.0625,-95.677068&sspn=40.86791,71.015625&ie=UTF8&hq=acme+bread&hnear=San+Pablo+Ave,+Berkeley,+California&ll=37.876615,-122.29208&spn=0.039904,0.069351&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94702-1317\u003cbr>\n(510) 524-1327\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Saturday 8AM to 6PM\u003cbr>\nSunday 8:30AM to 3PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This is the finest bread in the Bay Area, period. And it’s all made with organic flour and using only solar energy!\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>\u003cbr>\n5008 Telegraph Avenue (at 50th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=pizzaiolo+oakland+&gl=us&g=Bldg,+Ferry,+San+Francisco,+CA+94133&ie=UTF8&hq=pizzaiolo&hnear=Oakland,+Alameda,+California&ll=37.854525,-122.262383&spn=0.159665,0.277405&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-4888\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Thursday 5:30PM to 10PM\u003cbr>\nFriday-Saturday 5PM to 10:30PM\u003cbr>\nClosed Sunday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> Wood-fired pizzas, a superb bar, and a great big patio out back.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.ajantarestaurant.com/\">Ajanta Restaurant\u003c/a>\u003cbr>\n1888 Solano Avenue (at The Alameda) \u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=ajanta+berkeley&fb=1&gl=us&hq=ajanta&hnear=Berkeley,+CA&cid=0,0,358751516053883419&ei=SEBXTMzPGJKWsgPkhqHaAg&ved=0CCAQnwIwAQ&ll=37.89272,-122.277424&spn=0.008399,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94707\u003cbr>\n(510) 526-4374\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Sunday 11:30AM to 2:30PM, 5:30PM to 9:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This lovely neighborhood Indian restaurant uses organic produce and has an ever-changing, seasonal menu.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/Cheese%20and%20Bread%20Collective/CheesePage.html\">The Cheese Board\u003c/a>\u003cbr>\n1504 Shattuck Avenue (at Vine Street) \u003ca href=\"http://maps.google.com/maps?hl=en&gl=us&ie=UTF8&view=map&cid=3552060944393988550&q=Cheese+Board&ved=0CFoQpQY&ei=uZBXTM3zL4TgiQObkeRF&hq=Cheese+Board&hnear=&ll=37.88007,-122.269335&spn=0.009976,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94707\u003cbr>\n(510) 549-3183\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday 7AM to 1PM\u003cbr>\nTuesday-Friday 7AM to 6PM\u003cbr>\nSaturday 8:30AM to 5PM\u003cbr>\nClosed Sunday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> For over four decades, this workers’ collective across the street from our restaurant has been serving seasonal pizzas, fresh sourdough baguettes, and divine cheeses to all of Berkeley.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Book Review: The Food, Folklore, and Art of Lowcountry Cooking",
"title": "Book Review: The Food, Folklore, and Art of Lowcountry Cooking",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/the-food-folklore-and-art-of-lowcountry-cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/the-food-folklore-and-art-of-lowcountry-cooking.jpg\" alt=\"the food, folklore and art of lowcountry cooking\" title=\"the food, folklore and art of lowcountry cooking\" width=\"500\" height=\"405\" class=\"alignnone size-full wp-image-15307\">\u003c/a>\u003c/p>\n\u003cp>I romanticize the South. I know I do it and I also know many others fall prey to thoughts of afternoon mint juleps, big willowy trees, and visions of a slower pace of life. Recently during one of my Craigslist property searches/obsessions, I ran across a little Craftsman house in Durham, North Carolina and fell in love. I called the realtor. I’ve never been to Durham and actually, I've never really been to the South (I hear Austin, TX doesn’t count). The house had sold. My coworkers rejoiced; they'd no longer have to listen to my sudden, out-of-left-field obsession with a town I'd never been to and a house I couldn't really afford. So here we are. Back to reality—and a great book by James Beard Cookbook of the Year winner, Joseph Dabney. The publisher contacted me to see if I'd be interested in checking it out, knowing that I have a fondness for Southern food and food history. After reading a brief description, I was sold. In \u003ca href=\"http://www.amazon.com/Food-Folklore-Art-Lowcountry-Cooking/dp/1402230982\">The Food, Folklore and Art of Lowcountry Cooking\u003c/a>, Dabney takes readers on a tour of the various regions of the Southern Lowcountry including Charleston, Beaufort, and Savannah. In this tour, he offers traditional recipes, first-hand history and lore, and stories from long-time residents and high-end chefs alike. This is, I'm guessing, a truly representative swath of a part of the country I can't wait to visit. \u003c/p>\n\u003cp>The book is organized into thematic chapters detailing the history of various cities and moving on to focus more specifically on infamous foods from the region like Hoppin' John, Goobers and Grits. The first chapter lays out the \"big picture\" and the mystique of the Lowcountry nicely. Dabney calls it \"a different world,\" and describes coming to Charleston for the first time in the 1950's and experiencing culture shock. Many of the homes were elegant, the gardens lush, and the locals spoke in a much different-sounding dialect than the oft-recognized \"twang\" up North. Dabney proceeds to discuss the history of the dialect, explores the role of the rice plantations, and sheds light on the West Africa connection. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/inside-the-food-folklore-and-art-of-lowcountry-cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/inside-the-food-folklore-and-art-of-lowcountry-cooking.jpg\" alt=\"inside the food, folklore, and art of lowcountry cooking\" title=\"inside the food, folklore, and art of lowcountry cooking\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15308\">\u003c/a>\u003cbr>\n\u003cem>The inside pages of The Food, Folklore, and Art of Lowcountry Cooking\u003c/em>\u003c/p>\n\u003cp>What I love about the book are the little interviews and profiles of real people discussing their towns, family histories, and connection to the Lowcountry. There is a true sense of pride and a love for place that is becoming rarer and rarer these days--something I certainly envy as a consistently transient, mostly urban dwelling gal with little lasting history in any one place. Much more narrative than traditional cookbook, this is a great read for folks who are interested in Southern culture, history, and language and how all three affect the foodways and traditions of the South. To be honest, I don't know that this is a book I would sit down and read cover to cover, but it is a nice one to pick up every so often and explore bit by bit.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The recipes, while quite varied, are split into logical categories such as Soups, Stews and Gumbos; The Glories of Chicken; and Wild Game in the Lowcountry. There are little tales to accompany each one, so you actually feel as though your great aunt is passing down an old church recipe or you're stumbling across your grandmother's accompanying notes. These traditional recipes have been served at church functions and picnics, and have graced many a casual wedding table. Each inclusion is almost more of a modern-day jewel or legend rather than your average run of the mill recipe. I'm so looking forward to trying the benne seed (sesame seed) biscuits, the different varieties of spoonbread, and their version of Southern banana pudding. But for now, for today, I need a drink. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/drink-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/drink-ingredients.jpg\" alt=\"drink ingredients\" title=\"drink ingredients\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-15309\">\u003c/a>\u003cbr>\n\u003cem>Gathering my ingredients\u003c/em>\u003c/p>\n\u003cp>There are many great cocktail recipes in Dabney's book but most of them appear to be pretty darn sweet to me. With rather large quantities of grenadine, sugar, and peach brandy I can feel a hangover coming on already. But at the same time, there's something extremely likeable about old Southern drinks. You can almost see yourself sitting on a wide open front porch in the afternoon without a care in the world. So after reading through the history and stories behind each of the Southern cocktails in the book, I created my own version of a Southern Rum Punch with just a little less sugar, some bubbly water for a summery kick, and a few sliced limes. Enjoy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/sort-of-plantation-punch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/sort-of-plantation-punch.jpg\" alt=\"sort of plantation punch\" title=\"sort of plantation punch\" width=\"500\" height=\"349\" class=\"alignnone size-full wp-image-15310\">\u003c/a>\u003cbr>\n\u003cem>Two glasses of Sort-of Plantation Punch on a Friday afternoon\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sort-of Southern Punch\u003c/strong>\u003cbr>\n\u003cem>Inspired by: The Food, Folklore, and Art of Lowcountry Cooking\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes:\u003c/em> 4 cocktails\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n1 cup mango or pineapple juice, chilled\u003cbr>\n1 cup orange juice\u003cbr>\n1 1/2 cup dark rum\u003cbr>\nJuice from 2 limes (almost 1/4 cup)\u003cbr>\n1/2 cup sparkling water or club soda\u003cbr>\n1/2 cup brewed black tea\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\nMix all ingredients together in a pitcher. Stir vigorously a few times to combine the juices, teas and rum. Fill 4 glasses with ice and pour punch to the brim. Serve with lemon or lime wedges as garnish. Preferably on a patio. \u003c/p>\n\n",
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"excerpt": "Award-winning author, Joseph Dabney, has done it again with new book The Food, Folklore, and Art of Lowcountry Cooking. This week, Megan Gordon reviews the book and provides her summery spin on a Southern recipe for Plantation Punch. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/the-food-folklore-and-art-of-lowcountry-cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/the-food-folklore-and-art-of-lowcountry-cooking.jpg\" alt=\"the food, folklore and art of lowcountry cooking\" title=\"the food, folklore and art of lowcountry cooking\" width=\"500\" height=\"405\" class=\"alignnone size-full wp-image-15307\">\u003c/a>\u003c/p>\n\u003cp>I romanticize the South. I know I do it and I also know many others fall prey to thoughts of afternoon mint juleps, big willowy trees, and visions of a slower pace of life. Recently during one of my Craigslist property searches/obsessions, I ran across a little Craftsman house in Durham, North Carolina and fell in love. I called the realtor. I’ve never been to Durham and actually, I've never really been to the South (I hear Austin, TX doesn’t count). The house had sold. My coworkers rejoiced; they'd no longer have to listen to my sudden, out-of-left-field obsession with a town I'd never been to and a house I couldn't really afford. So here we are. Back to reality—and a great book by James Beard Cookbook of the Year winner, Joseph Dabney. The publisher contacted me to see if I'd be interested in checking it out, knowing that I have a fondness for Southern food and food history. After reading a brief description, I was sold. In \u003ca href=\"http://www.amazon.com/Food-Folklore-Art-Lowcountry-Cooking/dp/1402230982\">The Food, Folklore and Art of Lowcountry Cooking\u003c/a>, Dabney takes readers on a tour of the various regions of the Southern Lowcountry including Charleston, Beaufort, and Savannah. In this tour, he offers traditional recipes, first-hand history and lore, and stories from long-time residents and high-end chefs alike. This is, I'm guessing, a truly representative swath of a part of the country I can't wait to visit. \u003c/p>\n\u003cp>The book is organized into thematic chapters detailing the history of various cities and moving on to focus more specifically on infamous foods from the region like Hoppin' John, Goobers and Grits. The first chapter lays out the \"big picture\" and the mystique of the Lowcountry nicely. Dabney calls it \"a different world,\" and describes coming to Charleston for the first time in the 1950's and experiencing culture shock. Many of the homes were elegant, the gardens lush, and the locals spoke in a much different-sounding dialect than the oft-recognized \"twang\" up North. Dabney proceeds to discuss the history of the dialect, explores the role of the rice plantations, and sheds light on the West Africa connection. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/inside-the-food-folklore-and-art-of-lowcountry-cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/inside-the-food-folklore-and-art-of-lowcountry-cooking.jpg\" alt=\"inside the food, folklore, and art of lowcountry cooking\" title=\"inside the food, folklore, and art of lowcountry cooking\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15308\">\u003c/a>\u003cbr>\n\u003cem>The inside pages of The Food, Folklore, and Art of Lowcountry Cooking\u003c/em>\u003c/p>\n\u003cp>What I love about the book are the little interviews and profiles of real people discussing their towns, family histories, and connection to the Lowcountry. There is a true sense of pride and a love for place that is becoming rarer and rarer these days--something I certainly envy as a consistently transient, mostly urban dwelling gal with little lasting history in any one place. Much more narrative than traditional cookbook, this is a great read for folks who are interested in Southern culture, history, and language and how all three affect the foodways and traditions of the South. To be honest, I don't know that this is a book I would sit down and read cover to cover, but it is a nice one to pick up every so often and explore bit by bit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The recipes, while quite varied, are split into logical categories such as Soups, Stews and Gumbos; The Glories of Chicken; and Wild Game in the Lowcountry. There are little tales to accompany each one, so you actually feel as though your great aunt is passing down an old church recipe or you're stumbling across your grandmother's accompanying notes. These traditional recipes have been served at church functions and picnics, and have graced many a casual wedding table. Each inclusion is almost more of a modern-day jewel or legend rather than your average run of the mill recipe. I'm so looking forward to trying the benne seed (sesame seed) biscuits, the different varieties of spoonbread, and their version of Southern banana pudding. But for now, for today, I need a drink. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/drink-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/drink-ingredients.jpg\" alt=\"drink ingredients\" title=\"drink ingredients\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-15309\">\u003c/a>\u003cbr>\n\u003cem>Gathering my ingredients\u003c/em>\u003c/p>\n\u003cp>There are many great cocktail recipes in Dabney's book but most of them appear to be pretty darn sweet to me. With rather large quantities of grenadine, sugar, and peach brandy I can feel a hangover coming on already. But at the same time, there's something extremely likeable about old Southern drinks. You can almost see yourself sitting on a wide open front porch in the afternoon without a care in the world. So after reading through the history and stories behind each of the Southern cocktails in the book, I created my own version of a Southern Rum Punch with just a little less sugar, some bubbly water for a summery kick, and a few sliced limes. Enjoy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/sort-of-plantation-punch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/sort-of-plantation-punch.jpg\" alt=\"sort of plantation punch\" title=\"sort of plantation punch\" width=\"500\" height=\"349\" class=\"alignnone size-full wp-image-15310\">\u003c/a>\u003cbr>\n\u003cem>Two glasses of Sort-of Plantation Punch on a Friday afternoon\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sort-of Southern Punch\u003c/strong>\u003cbr>\n\u003cem>Inspired by: The Food, Folklore, and Art of Lowcountry Cooking\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes:\u003c/em> 4 cocktails\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n1 cup mango or pineapple juice, chilled\u003cbr>\n1 cup orange juice\u003cbr>\n1 1/2 cup dark rum\u003cbr>\nJuice from 2 limes (almost 1/4 cup)\u003cbr>\n1/2 cup sparkling water or club soda\u003cbr>\n1/2 cup brewed black tea\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\nMix all ingredients together in a pitcher. Stir vigorously a few times to combine the juices, teas and rum. Fill 4 glasses with ice and pour punch to the brim. Serve with lemon or lime wedges as garnish. Preferably on a patio. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Berry Bible: A Book Review",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/book1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/book1.jpg\" alt=\"The Berry Bible\" title=\"The Berry Bible\" width=\"500\" height=\"426\" class=\"alignnone size-full wp-image-15104\">\u003c/a>\u003cbr>\nI received Janie Hibler's book, \u003ca href=\"http://www.amazon.com/Berry-Bible-Recipes-Cultivated-Berries/dp/1935597124/ref=sr_1_1?ie=UTF8&s=books&qid=1278259714&sr=1-1\">The Berry Bible\u003c/a>, in the mail recently. I was excited to check out a book that focused on preserving, putting up, baking and cooking with the dozens and dozens of different kinds of berries in the markets these days. Plus, Hibler's work is rock-solid. She's a contributing writer for Gourmet, Food and Wine and Bon Appetit and grew up in my neck of the woods (Arcata, CA) which immediately gives her a little clout in my book. \u003c/p>\n\u003cp>So I sat down with a glass of iced tea and started reading. To be fair, The Berry Bible isn't really a book that you'd sit down with a glass of iced tea and read from front to back. It's more of a reference with an A-Z Berry Enclyopedia that profiles berries and berrylike fruits--many of which I guarantee you've never heard of (mountain ash berry, anyone?). Then the book moves on to discuss Berry Basics, a section devoted to information such as freezing berries and making your own purees. Hibler raises the important point that so many berries are available year round now, but they're often not the best quality. She advises buying up good berries when they're in season or from the farmer's market and freezing them to preserve them throughout the year. The easiest way? Rinse, pour onto a baking sheet lined with a paper towel, pat dry, freeze on the sheet and then bag up in plastic bags or airtight containers. And then, of course, there are the 175 recipes spanning everything from spicy blackberry brandy to almond gooseberry cream pie. Many of the recipes are adapted from some of Hibler's favorites that she's gathered from friends, bakeries, and cookbooks spanning the country. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/berres.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/berres.jpg\" alt=\"Berries\" title=\"Berries\" width=\"500\" height=\"381\" class=\"alignnone size-full wp-image-15108\">\u003c/a>\u003cbr>\n\u003cem>Prepping for one of Hibler's recipes: Buttermilk Berry Muffins\u003c/em>\u003c/p>\n\u003cp>Hibler's obsession with berries began early. In the Introduction, she details growing up in Northern California and picking berries along the trails there. I can relate. I have vivid memories of wild berries growing in schoolyards, along major highways, and by the beach. I didn't realize how lucky we were. As a young adult, Hibler moved to Portland, OR where her love for berries turned more towards obsession. She made a point to learn all about the berries of the Pacific Northwest. She ran a cooking school and when visiting chefs would come to teach, she'd most look forward to some down time so she could drive them out to the berry fields. Her passion for cooking and baking with berries shines through each page, and the little tidbits of berry history and quotes about berries are usually endearing (some of the literary berry quotes start to feel a bit onerous at times). \u003c/p>\n\u003cp>For me, the highlight of the book is the Bread chapter. This is obviously because I'm much more of a baker than a cook. And I'm an occasional canner at best. But even for non-bakers, the Bread chapter is exciting in its variety and approach to baking with berries. From Dutch Pancakes with Cranberry Butter and Mrs. Roger's Bucket Dumpling to Ginger Scones with Lemon Blueberry Filling, Hibler includes old fashioned and contemporary recipes alike. I decided to try the Raspberry Buttermilk Biscuits. They're quick to put together and are a great way to use up leftover buttermilk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/muffin-dough-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/muffin-dough-.jpg\" alt=\"Baking muffins\" title=\"Baking muffins\" width=\"500\" height=\"398\" class=\"alignnone size-full wp-image-15105\">\u003c/a>\u003cbr>\n\u003cem>Muffins ready to go into the oven!\u003c/em>\u003c/p>\n\u003cp>I found them to be incredibly light and not too sweet--they're quite low on sugar; much of the sweetness comes from the berries themselves. They're a simple muffin without any complex spice profiles or long list of ingredients, but they're beautifully studded with warm oozing berries and bits of oats. A pretty and healthy celebration of the season.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/done-muffins.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/done-muffins.jpg\" alt=\"buttermilk berry muffins\" title=\"buttermilk berry muffins\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15107\">\u003c/a>\u003cbr>\n\u003cem>25 Minutes later...they're ready\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Berry Buttermilk Muffins\u003c/strong>\u003cbr>\n\u003cem>I adapted Jane's recipe by using 1/2 whole wheat flour and sprinkling oats on top. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes: 12 3-inch muffins or 9 jumbo muffins\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>:\u003cbr>\nGround cinnamon for sprinkling\u003cbr>\n1/2 cups sugar, plus sugar for sprinkling\u003cbr>\noats for sprinkling\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1 cup whole wheat flour\u003cbr>\n1 tsp. coarse salt\u003cbr>\n6 Tbsp. cold unsalted butter\u003cbr>\n1 large egg\u003cbr>\n1 cup buttermilk\u003cbr>\n1/2 pint (1 cup) frozen raspberries, blueberries, and/or blackberries\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat the oven to 400 F. Grease a muffin tin.\u003cbr>\n2. Sift together 1 3/4 cups of the flour, the sugar, salt, and baking powder. Cut in the butter with 2 knives or a pastry blender.\u003cbr>\n3. In a small bowl, whisk together the egg and buttermilk and pour into the dry ingredients. Stir together until just combined. It will be lumpy.\u003cbr>\n4. Toss the berries in the remaining 1/4 cup flour and fold very gently into the batter. Fill the muffin cup to the top and sprinkle generously with sugar, cinnamon, and oats.\u003cbr>\n5. Bake for 20-25 minutes or until a knife comes out clean. Serve warm. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/book1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/book1.jpg\" alt=\"The Berry Bible\" title=\"The Berry Bible\" width=\"500\" height=\"426\" class=\"alignnone size-full wp-image-15104\">\u003c/a>\u003cbr>\nI received Janie Hibler's book, \u003ca href=\"http://www.amazon.com/Berry-Bible-Recipes-Cultivated-Berries/dp/1935597124/ref=sr_1_1?ie=UTF8&s=books&qid=1278259714&sr=1-1\">The Berry Bible\u003c/a>, in the mail recently. I was excited to check out a book that focused on preserving, putting up, baking and cooking with the dozens and dozens of different kinds of berries in the markets these days. Plus, Hibler's work is rock-solid. She's a contributing writer for Gourmet, Food and Wine and Bon Appetit and grew up in my neck of the woods (Arcata, CA) which immediately gives her a little clout in my book. \u003c/p>\n\u003cp>So I sat down with a glass of iced tea and started reading. To be fair, The Berry Bible isn't really a book that you'd sit down with a glass of iced tea and read from front to back. It's more of a reference with an A-Z Berry Enclyopedia that profiles berries and berrylike fruits--many of which I guarantee you've never heard of (mountain ash berry, anyone?). Then the book moves on to discuss Berry Basics, a section devoted to information such as freezing berries and making your own purees. Hibler raises the important point that so many berries are available year round now, but they're often not the best quality. She advises buying up good berries when they're in season or from the farmer's market and freezing them to preserve them throughout the year. The easiest way? Rinse, pour onto a baking sheet lined with a paper towel, pat dry, freeze on the sheet and then bag up in plastic bags or airtight containers. And then, of course, there are the 175 recipes spanning everything from spicy blackberry brandy to almond gooseberry cream pie. Many of the recipes are adapted from some of Hibler's favorites that she's gathered from friends, bakeries, and cookbooks spanning the country. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/berres.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/berres.jpg\" alt=\"Berries\" title=\"Berries\" width=\"500\" height=\"381\" class=\"alignnone size-full wp-image-15108\">\u003c/a>\u003cbr>\n\u003cem>Prepping for one of Hibler's recipes: Buttermilk Berry Muffins\u003c/em>\u003c/p>\n\u003cp>Hibler's obsession with berries began early. In the Introduction, she details growing up in Northern California and picking berries along the trails there. I can relate. I have vivid memories of wild berries growing in schoolyards, along major highways, and by the beach. I didn't realize how lucky we were. As a young adult, Hibler moved to Portland, OR where her love for berries turned more towards obsession. She made a point to learn all about the berries of the Pacific Northwest. She ran a cooking school and when visiting chefs would come to teach, she'd most look forward to some down time so she could drive them out to the berry fields. Her passion for cooking and baking with berries shines through each page, and the little tidbits of berry history and quotes about berries are usually endearing (some of the literary berry quotes start to feel a bit onerous at times). \u003c/p>\n\u003cp>For me, the highlight of the book is the Bread chapter. This is obviously because I'm much more of a baker than a cook. And I'm an occasional canner at best. But even for non-bakers, the Bread chapter is exciting in its variety and approach to baking with berries. From Dutch Pancakes with Cranberry Butter and Mrs. Roger's Bucket Dumpling to Ginger Scones with Lemon Blueberry Filling, Hibler includes old fashioned and contemporary recipes alike. I decided to try the Raspberry Buttermilk Biscuits. They're quick to put together and are a great way to use up leftover buttermilk.\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/muffin-dough-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/muffin-dough-.jpg\" alt=\"Baking muffins\" title=\"Baking muffins\" width=\"500\" height=\"398\" class=\"alignnone size-full wp-image-15105\">\u003c/a>\u003cbr>\n\u003cem>Muffins ready to go into the oven!\u003c/em>\u003c/p>\n\u003cp>I found them to be incredibly light and not too sweet--they're quite low on sugar; much of the sweetness comes from the berries themselves. They're a simple muffin without any complex spice profiles or long list of ingredients, but they're beautifully studded with warm oozing berries and bits of oats. A pretty and healthy celebration of the season.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/done-muffins.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/done-muffins.jpg\" alt=\"buttermilk berry muffins\" title=\"buttermilk berry muffins\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15107\">\u003c/a>\u003cbr>\n\u003cem>25 Minutes later...they're ready\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Berry Buttermilk Muffins\u003c/strong>\u003cbr>\n\u003cem>I adapted Jane's recipe by using 1/2 whole wheat flour and sprinkling oats on top. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes: 12 3-inch muffins or 9 jumbo muffins\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>:\u003cbr>\nGround cinnamon for sprinkling\u003cbr>\n1/2 cups sugar, plus sugar for sprinkling\u003cbr>\noats for sprinkling\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1 cup whole wheat flour\u003cbr>\n1 tsp. coarse salt\u003cbr>\n6 Tbsp. cold unsalted butter\u003cbr>\n1 large egg\u003cbr>\n1 cup buttermilk\u003cbr>\n1/2 pint (1 cup) frozen raspberries, blueberries, and/or blackberries\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat the oven to 400 F. Grease a muffin tin.\u003cbr>\n2. Sift together 1 3/4 cups of the flour, the sugar, salt, and baking powder. Cut in the butter with 2 knives or a pastry blender.\u003cbr>\n3. In a small bowl, whisk together the egg and buttermilk and pour into the dry ingredients. Stir together until just combined. It will be lumpy.\u003cbr>\n4. Toss the berries in the remaining 1/4 cup flour and fold very gently into the batter. Fill the muffin cup to the top and sprinkle generously with sugar, cinnamon, and oats.\u003cbr>\n5. Bake for 20-25 minutes or until a knife comes out clean. Serve warm. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/baked-scones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/baked-scones.jpg\" alt=\"\" title=\"Cherry Hazelnut Scones\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14899\">\u003c/a>\u003c/p>\n\u003cp>I love Kim Boyce. I went to see her at Omnivore Books and basically told her as much. I wrote a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/24/book-review-good-to-the-grain/\">review\u003c/a> about the cookbook, and I've featured a fabulous \u003ca href=\"http://asweetspoonful.com/2010/06/leaving-on-a-jet-plane-cookies.html\">cookie recipe\u003c/a> from it on my blog. I've convinced four friends to buy the book and I occasionally stalk Kim on \u003ca href=\"http://www.facebook.com/pages/Kim-Boyce/282485364813\">Facebook\u003c/a> and\u003ca href=\"http://twitter.com/kimboycebakes\"> twitter\u003c/a>. I did a little soul searching to try and identify the cause of my almost-obsession. After all, I own a heap of cookbooks--many of which inspire me daily. But \u003ca href=\"http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300\">Good to the Grain\u003c/a> opens up a whole new world for those of us who love to bake and are also interested in whole grain flours, but have been stuck at the whole-wheat sign post, afraid to move on. Kim tested these recipes within an inch of their life and gave a tremendous amount of thought to which particular spices, fruits, and flavors would compliment each flour. The recipes are like jewels, really. \u003c/p>\n\u003cp>And that brings me to these scones. Ironically, after going on and on about\u003cem> Good to the Grain\u003c/em> and the tried and true recipes, I'm going to go ahead and do something odd. Change the recipe. And not because the original printed recipe for \u003ca href=\"http://beetsandbiscuits.blogspot.com/2010/05/strawberry-barley-scones_27.html\">Strawberry Barley Scones\u003c/a> isn't absolutely heavenly--because it is. I didn't make huge changes. The flour and butter ratios remain the same. But I wanted a little crunch so I toasted hazelnuts and added them in, and I love the flavor of cherry and hazelnut so I used black cherry jam instead of strawberry. Last, I used turbinado sugar on the top more for aesthetic reasons than anything--it browns up beautifully and leaves the top of each scone especially rustic looking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/scones1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/scones1.jpg\" alt=\"\" title=\"Spreading Jam on Scones\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14900\">\u003c/a>\u003cbr>\n\u003cem>Spreading black cherry jam onto the bottom layer\u003c/em>\u003c/p>\n\u003cp>If you've never worked with barley flour before, get ready for a treat. It's a light, rather fine flour that lends a certain nutty, almost creaminess that would be otherwise impossible using 100% all-purpose or whole wheat flour. The bits of butter make the scones nice and crumbly, and the jam baked into the center practically caramelizes around the edges. They're lovely to look at and even lovelier to eat. With coffee. With tea. Alone. With friends. At midnight. You get the picture. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/scone2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/scone2.jpg\" alt=\"\" title=\"Making Cherry Hazelnut Scones\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14901\">\u003c/a>\u003cbr>\n\u003cem>Sprinkling toasted hazelnuts, buttering the top, slicing, and baking\u003c/em>\u003c/p>\n\u003cp>Another thing I admire about Kim Boyce is her absolute excitement about each grain, but also the encouraging way she asks you to experiment on your own. This isn't natural for bakers: we tend to be big measurers and followers. So while I think you need to get to know how the flours work first (each works well with a certain amount of liquid and a certain proportion of another kind of flour to balance its gluten content), have some fun. As Kim says, \"Once you are comfortable with the recipes, use them as your guide. Be creative. Experiment.\" So that I did. And Kim (and I) would encourage you to the same. \u003c/p>\n\u003cp>\u003cstrong>Black Cherry and Hazelnut Scones\u003c/strong>\u003cbr>\nAdapted from: \u003ca href=\"http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300\">Good to the Grain\u003c/a>\u003cbr>\n\u003cem>Kim likes kosher salt in baked goods. It truly brings out the flavor. While you may find the quantity a bit more than you're used to, jump on the bandwagon. These scones are best right out of the oven or eaten the same day. Store in an air-tight container if you plan to keep them until the next morning. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cem>Dry Mix:\u003c/em>\u003cbr>\n1 cup plus 2 Tbsp. barley flour\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1/4 cup dark brown sugar\u003cbr>\n2 tsp. baking powder\u003cbr>\n1/2 tsp. baking soda\u003cbr>\n1 1/4 tsp. kosher salt\u003c/p>\n\u003cp>\u003cem>Wet Mix:\u003c/em>\u003cbr>\n4 ounces (1 stick) cold unsalted butter\u003cbr>\n1/2 cup buttermilk\u003cbr>\n1 egg\u003c/p>\n\u003cp>\u003cem>To Finish: \u003c/em>\u003cbr>\n1/2 cup black cherry jam (or any jam of your choosing)\u003cbr>\n1 Tbsp. unsalted butter, melted\u003cbr>\n1/2 cup hazelnuts, toasted and chopped\u003cbr>\n1 Tbsp. turbinado (or raw) sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Preheat the oven to 350 F. Place a rack in the center of the oven. Spray baking sheet with non-stick spray or rub lightly with butter.\u003cbr>\n2. Sift the dry ingredients into a bowl. Pour back into the bowl any bits remaining in the sifter.\u003cbr>\n3. On a separate baking sheet (not the one you buttered for the scones), toast the hazelnuts for ten minutes or until fragrant. Let cool and slough off majority of skin. Place in plastic bag; crush with a mallet or back end of a metal spoon until they're in small pieces.\u003cbr>\n4. Cut the butter into 1/2-inch pieces and add them to the dry mixture. Use your hands to rub the butter between your fingers and the dry mixture, breaking it into smaller bits. Continue this until the butter is in sizes ranging from rice grains to small peas. Work quickly so the butter doesn't warm (important to this recipes).\u003cbr>\n5. In a small bowl, whisk buttermilk and egg, adding to dry mixture and mixing until barely combined.\u003cbr>\n6. Transfer the dough onto a well-floured surface. If the dough's too sticky to handle, dust with flour and fold a few more times.\u003cbr>\n7. Flour your hands, divide dough into two pieces, and pat each piece into a disk 3/4 inch thick and 7-8 inches in diameter.\u003cbr>\n8. Cover one disk with jam, then sprinkle toasted hazelnuts on top of this layer. Top the spread with the other disk, and press down gently so the dough settles onto the jam.\u003cbr>\n9. Brush the dough lightly with the melted butter and sprinkle the turbinado sugar on top. Use a sharp knife to slice into 8 triangular wedges and place on a baking sheet leaving a few inches between each.\u003cbr>\n10. Bake for 22-26 minutes, rotating the sheet halfway through. The scones are ready when they're golden brown on top and some of the jam is bubbling through the center. Let cool on a baking rack. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Makes: 8 scones\u003c/strong>\u003c/p>\n\n",
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"excerpt": "The beauty of cooking and baking is altering recipes and making them your own based on the seasons, your taste, and what's inspiring you at the moment. Now, I haven't hidden my love for Kim Boyce's Good to the Grain--I've baked from it extensively. But today, it's finally become my own with this \"adapted from\" recipe that will surely become a permanent part of my repertoire. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/baked-scones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/baked-scones.jpg\" alt=\"\" title=\"Cherry Hazelnut Scones\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14899\">\u003c/a>\u003c/p>\n\u003cp>I love Kim Boyce. I went to see her at Omnivore Books and basically told her as much. I wrote a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/24/book-review-good-to-the-grain/\">review\u003c/a> about the cookbook, and I've featured a fabulous \u003ca href=\"http://asweetspoonful.com/2010/06/leaving-on-a-jet-plane-cookies.html\">cookie recipe\u003c/a> from it on my blog. I've convinced four friends to buy the book and I occasionally stalk Kim on \u003ca href=\"http://www.facebook.com/pages/Kim-Boyce/282485364813\">Facebook\u003c/a> and\u003ca href=\"http://twitter.com/kimboycebakes\"> twitter\u003c/a>. I did a little soul searching to try and identify the cause of my almost-obsession. After all, I own a heap of cookbooks--many of which inspire me daily. But \u003ca href=\"http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300\">Good to the Grain\u003c/a> opens up a whole new world for those of us who love to bake and are also interested in whole grain flours, but have been stuck at the whole-wheat sign post, afraid to move on. Kim tested these recipes within an inch of their life and gave a tremendous amount of thought to which particular spices, fruits, and flavors would compliment each flour. The recipes are like jewels, really. \u003c/p>\n\u003cp>And that brings me to these scones. Ironically, after going on and on about\u003cem> Good to the Grain\u003c/em> and the tried and true recipes, I'm going to go ahead and do something odd. Change the recipe. And not because the original printed recipe for \u003ca href=\"http://beetsandbiscuits.blogspot.com/2010/05/strawberry-barley-scones_27.html\">Strawberry Barley Scones\u003c/a> isn't absolutely heavenly--because it is. I didn't make huge changes. The flour and butter ratios remain the same. But I wanted a little crunch so I toasted hazelnuts and added them in, and I love the flavor of cherry and hazelnut so I used black cherry jam instead of strawberry. Last, I used turbinado sugar on the top more for aesthetic reasons than anything--it browns up beautifully and leaves the top of each scone especially rustic looking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/scones1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/scones1.jpg\" alt=\"\" title=\"Spreading Jam on Scones\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14900\">\u003c/a>\u003cbr>\n\u003cem>Spreading black cherry jam onto the bottom layer\u003c/em>\u003c/p>\n\u003cp>If you've never worked with barley flour before, get ready for a treat. It's a light, rather fine flour that lends a certain nutty, almost creaminess that would be otherwise impossible using 100% all-purpose or whole wheat flour. The bits of butter make the scones nice and crumbly, and the jam baked into the center practically caramelizes around the edges. They're lovely to look at and even lovelier to eat. With coffee. With tea. Alone. With friends. At midnight. You get the picture. \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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/scone2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/scone2.jpg\" alt=\"\" title=\"Making Cherry Hazelnut Scones\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14901\">\u003c/a>\u003cbr>\n\u003cem>Sprinkling toasted hazelnuts, buttering the top, slicing, and baking\u003c/em>\u003c/p>\n\u003cp>Another thing I admire about Kim Boyce is her absolute excitement about each grain, but also the encouraging way she asks you to experiment on your own. This isn't natural for bakers: we tend to be big measurers and followers. So while I think you need to get to know how the flours work first (each works well with a certain amount of liquid and a certain proportion of another kind of flour to balance its gluten content), have some fun. As Kim says, \"Once you are comfortable with the recipes, use them as your guide. Be creative. Experiment.\" So that I did. And Kim (and I) would encourage you to the same. \u003c/p>\n\u003cp>\u003cstrong>Black Cherry and Hazelnut Scones\u003c/strong>\u003cbr>\nAdapted from: \u003ca href=\"http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300\">Good to the Grain\u003c/a>\u003cbr>\n\u003cem>Kim likes kosher salt in baked goods. It truly brings out the flavor. While you may find the quantity a bit more than you're used to, jump on the bandwagon. These scones are best right out of the oven or eaten the same day. Store in an air-tight container if you plan to keep them until the next morning. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cem>Dry Mix:\u003c/em>\u003cbr>\n1 cup plus 2 Tbsp. barley flour\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1/4 cup dark brown sugar\u003cbr>\n2 tsp. baking powder\u003cbr>\n1/2 tsp. baking soda\u003cbr>\n1 1/4 tsp. kosher salt\u003c/p>\n\u003cp>\u003cem>Wet Mix:\u003c/em>\u003cbr>\n4 ounces (1 stick) cold unsalted butter\u003cbr>\n1/2 cup buttermilk\u003cbr>\n1 egg\u003c/p>\n\u003cp>\u003cem>To Finish: \u003c/em>\u003cbr>\n1/2 cup black cherry jam (or any jam of your choosing)\u003cbr>\n1 Tbsp. unsalted butter, melted\u003cbr>\n1/2 cup hazelnuts, toasted and chopped\u003cbr>\n1 Tbsp. turbinado (or raw) sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Preheat the oven to 350 F. Place a rack in the center of the oven. Spray baking sheet with non-stick spray or rub lightly with butter.\u003cbr>\n2. Sift the dry ingredients into a bowl. Pour back into the bowl any bits remaining in the sifter.\u003cbr>\n3. On a separate baking sheet (not the one you buttered for the scones), toast the hazelnuts for ten minutes or until fragrant. Let cool and slough off majority of skin. Place in plastic bag; crush with a mallet or back end of a metal spoon until they're in small pieces.\u003cbr>\n4. Cut the butter into 1/2-inch pieces and add them to the dry mixture. Use your hands to rub the butter between your fingers and the dry mixture, breaking it into smaller bits. Continue this until the butter is in sizes ranging from rice grains to small peas. Work quickly so the butter doesn't warm (important to this recipes).\u003cbr>\n5. In a small bowl, whisk buttermilk and egg, adding to dry mixture and mixing until barely combined.\u003cbr>\n6. Transfer the dough onto a well-floured surface. If the dough's too sticky to handle, dust with flour and fold a few more times.\u003cbr>\n7. Flour your hands, divide dough into two pieces, and pat each piece into a disk 3/4 inch thick and 7-8 inches in diameter.\u003cbr>\n8. Cover one disk with jam, then sprinkle toasted hazelnuts on top of this layer. Top the spread with the other disk, and press down gently so the dough settles onto the jam.\u003cbr>\n9. Brush the dough lightly with the melted butter and sprinkle the turbinado sugar on top. Use a sharp knife to slice into 8 triangular wedges and place on a baking sheet leaving a few inches between each.\u003cbr>\n10. Bake for 22-26 minutes, rotating the sheet halfway through. The scones are ready when they're golden brown on top and some of the jam is bubbling through the center. Let cool on a baking rack. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Makes: 8 scones\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ice Cream!",
"title": "Ice Cream!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/icecream300.jpg\" alt=\"homemade ice cream\" title=\"homemade ice cream\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-13938\">Why make your own ice cream? For me, it was a matter of what to do with an elegant surfeit of both strawberries and cream left over from the previous weekend's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/16/strawberry-shortcake/\">adventures\u003c/a>. Waste not, want not, make ice cream. But the real reason was revealed almost as soon as the paddle was out of the bucket: It makes people happy! A carton of Ben & Jerry's may be insurance against a bad day, a cone at Bi-Rite good for fun in the sun, but homemade ice cream is a party. \u003c/p>\n\u003cp>And you don't even have to own an ice-cream maker. That's what Facebook is for: put out a call for help and a hour later you'll have friends all around the city dusting off their mostly-unused wedding presents for the promise of mocha-chip. \u003ci>Krups? Cuisinart? Whaddya want?\u003c/i> 24 hours and a helpful neighbor later, I had a tub of pink deliciousness on hand, rich, creamy and infused with ripe berry flavor. No eggs, no custard fussiness, just cream, sugar, and strawberries: pure summery bliss. \u003c/p>\n\u003cp>Wait, it took \u003ci>24 hours\u003c/i> to make that ice cream? Well, not exactly. But you do have to start the process the day before you want to eat your cone. Yes, this is a drag; after all, what is ice cream but an impulsive treat, and if all you want is five minutes' instant gratification (not a bad thing, by any means), then you might as well go down to \u003ca href=\"http://www.joesicecream.com/\">Joe's\u003c/a> or \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>, hand over your money and be done with it.\u003c/p>\n\u003cp>But, like I said, there's something about homemade ice cream that draws a crowd, turning any afternoon gathering into a celebration. Plus, once everything's good to go (more on that below), the actual churning process takes less than 45 minutes and is quite fun to watch. It's liquid, it's slushy liquid, wow, it's ice cream, whipping around and around, getting fluffier by the minute!\u003c/p>\n\u003cp>Why the delay? Most ice cream recipes call for heating the cream, milk, and sugar to a gentle steam in order to dissolve the granules. So first it's hot, then after a hour of sitting around, it's room temp. Still not good enough, since what you want is a very short road from cream to slush to frozen velvet, achieved only by chilling the mixture in the fridge for at least four or five hours, until icy cold. Meanwhile, unless your rich uncle has bequeathed you his \u003ca href=\"http://www.youtube.com/watch?v=P2lSuwHlo3E&feature=player_embedded\">Pacojet\u003c/a>, you'll also probably need to freeze the container of your ice-cream maker for a good 24 hours before using. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, yes, plan ahead. As the sternly worded, multi-lingual instructions for the ice-cream maker will tell you, trying to rush will lead only to tears, frustration, and \u003ci>why-isn't-this-working-Dad?? \u003c/i>\u003c/p>\n\u003cp>(Then again, settling for an \u003ca href=\"http://www.itsiticecream.com\">It's It\u003c/a> isn't the worst thing that could happen. Ah, It's Its, how I love them! Just one of the many things to cherish about our fair city. The unexpected flavors, like cappuccino and mint; the little picture of the chocolate coating flowing like lava over the oatmeal cookies: all in all, a masterpiece of corner-store gustatory seduction, if you ask me.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0520265912/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/ofsugarandsnow.jpg\" alt=\"Of Sugar and Snow\" title=\"Of Sugar and Snow\" width=\"200\" height=\"270\" class=\"alignleft size-full wp-image-13943\">\u003c/a>And while your paddle is churning away, doing all the work for you, you can dip into \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0520265912/kqedorg-20\">Of Sugar and Snow: A History of Ice Cream Making\u003c/a>, by Jeri Quinzio. Quinzio, a food historian and the author a previous book on ice cream, leaves no \u003ca href=\"http://en.wikipedia.org/wiki/Eskimo_Pie\">Eskimo Pie\u003c/a> unexamined in her painstakingly detailed exploration of ice-cream making from its beginnings in mid-16th century Europe to its meteoric rise in popularity during the early years of the 20th century in America. As you might expect from a book capped with 23 pages of scholarly citations (and funded by the University of California Press Foundation, as part of its \u003ca href=\"http://www.ucpress.edu/series.php?ser=csfc\">California Studies in Food and Culture\u003c/a> series), the accretion of minutia (Want to know exactly who first held the patent on the ice-cream cone? Or the many apocryphal stories of its invention? Or how fancy versions were once piped with icing around the top, dusted with chopped pistachios, filled with a mixture of ginger ice and apple ice cream and finally served on a doily-lined silver tray?) can be a little mind-numbing. \u003c/p>\n\u003cp>Quinzio, although clearly a dogged researcher, is no \u003ca href=\"http://www.markkurlansky.com/books/new.aspx\">Mark Kurlansky\u003c/a>, a writer who can make even the most ordinary of topics (cod, salt) into rollicking good reads. You really have to want to know what Quinzio has to share, but for those with a serious appetite for culinary history, the nuggets can be worth it. Who knew, for example that ice cream was aligned with the anti-alcohol Temperance Movement, posited as the family man's happy-making substitute for beer? \u003c/p>\n\u003cp>Surely even Quinzio would forgive you for putting down her 200-page magnum opus in exchange for a spoon, a banana, and a maraschino cherry. Think all your pals are too busy these days to get together without 3 weeks' notice? Just put out the magic call--\u003ci>There's homemade ice cream in my freezer! Who wants a cone?\u003c/i>--and the doorbell will ring, I promise you. Very quickly, I discovered that I couldn't stop at strawberry. With recipes from Ina Gartner's book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0609606441/kqedorg-20\"> Barefoot Contessa Parties!\u003c/a> on hand, I soon had a freezer full of homemade vanilla, caramel, and bourbon-caramel to go with the strawberry. Which led, even faster, to a whole bunch of impromptu parties, buoyed by tea, champagne, bowls of cherries and plates of fancy little cookies. Easy, sweet, and perfect for summer. \u003c/p>\n\u003cp>\u003cstrong> Strawberry Ice Cream\u003c/strong>\u003cbr>\nProportions are pretty flexible here; if you want a less rich (but slightly icier) ice cream, you could use half milk and half cream. The sweetness will get less pronounced once the mixture is frozen, so keep that in mind as you sugar your berries. \u003c/p>\n\u003cp>Makes 1 quart\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n4 cups heavy cream\u003cbr>\n1/2 to 3/4 cup sugar, depending on sweetness of berries\u003cbr>\npinch of salt\u003cbr>\n2 pint baskets ripe, fragrant strawberries, hulled and roughly chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Over low heat in a heavy-bottomed saucepan, warm cream, 1/4 cup sugar, and salt until sugar is dissolved and cream is hot but not boiling. (Boiling will make the cream separate, not what you want.) Remove from heat and let cool.\u003c/p>\n\u003cp>2. Meanwhile, mix strawberries with 1/4 to 1/2 cup sugar. Crush some of the berries with the back of a spoon. Let berries sit, covered, at room temperature, stirring occasionally, until sugar is dissolved and berries have released their juice. Taste strawberry mixture for sweetness, adding more sugar as necessary. \u003c/p>\n\u003cp>3. Refrigerate cream and strawberry mixtures separately for several hours or overnight, until very cold. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Mix strawberries and cream together. Assemble ice cream maker and pour in strawberry mixture, freezing according to manufacturer's directions. When it's thick and fluffy and looks like ice cream, scoop it into a freezer-safe container and let harden in the freezer for a few hours. Or hand out spoons to your favorite people and eat it all up right there. \u003c/p>\n\n",
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"excerpt": "Why make your own ice cream? One reason: it makes people happy! And while the paddle is churning away, you can dip into \u003cb>Of Sugar and Snow: A History of Ice Cream Making\u003c/b>, by Jeri Quinzio. Quinzio, a food historian and the author a previous book on ice cream, leaves no Eskimo Pie unexamined in her painstakingly detailed exploration of ice-cream making from its beginnings in mid 16th century Europe to its meteoric rise in popularity during the early years of the 20th century in America. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/icecream300.jpg\" alt=\"homemade ice cream\" title=\"homemade ice cream\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-13938\">Why make your own ice cream? For me, it was a matter of what to do with an elegant surfeit of both strawberries and cream left over from the previous weekend's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/16/strawberry-shortcake/\">adventures\u003c/a>. Waste not, want not, make ice cream. But the real reason was revealed almost as soon as the paddle was out of the bucket: It makes people happy! A carton of Ben & Jerry's may be insurance against a bad day, a cone at Bi-Rite good for fun in the sun, but homemade ice cream is a party. \u003c/p>\n\u003cp>And you don't even have to own an ice-cream maker. That's what Facebook is for: put out a call for help and a hour later you'll have friends all around the city dusting off their mostly-unused wedding presents for the promise of mocha-chip. \u003ci>Krups? Cuisinart? Whaddya want?\u003c/i> 24 hours and a helpful neighbor later, I had a tub of pink deliciousness on hand, rich, creamy and infused with ripe berry flavor. No eggs, no custard fussiness, just cream, sugar, and strawberries: pure summery bliss. \u003c/p>\n\u003cp>Wait, it took \u003ci>24 hours\u003c/i> to make that ice cream? Well, not exactly. But you do have to start the process the day before you want to eat your cone. Yes, this is a drag; after all, what is ice cream but an impulsive treat, and if all you want is five minutes' instant gratification (not a bad thing, by any means), then you might as well go down to \u003ca href=\"http://www.joesicecream.com/\">Joe's\u003c/a> or \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>, hand over your money and be done with it.\u003c/p>\n\u003cp>But, like I said, there's something about homemade ice cream that draws a crowd, turning any afternoon gathering into a celebration. Plus, once everything's good to go (more on that below), the actual churning process takes less than 45 minutes and is quite fun to watch. It's liquid, it's slushy liquid, wow, it's ice cream, whipping around and around, getting fluffier by the minute!\u003c/p>\n\u003cp>Why the delay? Most ice cream recipes call for heating the cream, milk, and sugar to a gentle steam in order to dissolve the granules. So first it's hot, then after a hour of sitting around, it's room temp. Still not good enough, since what you want is a very short road from cream to slush to frozen velvet, achieved only by chilling the mixture in the fridge for at least four or five hours, until icy cold. Meanwhile, unless your rich uncle has bequeathed you his \u003ca href=\"http://www.youtube.com/watch?v=P2lSuwHlo3E&feature=player_embedded\">Pacojet\u003c/a>, you'll also probably need to freeze the container of your ice-cream maker for a good 24 hours before using. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, yes, plan ahead. As the sternly worded, multi-lingual instructions for the ice-cream maker will tell you, trying to rush will lead only to tears, frustration, and \u003ci>why-isn't-this-working-Dad?? \u003c/i>\u003c/p>\n\u003cp>(Then again, settling for an \u003ca href=\"http://www.itsiticecream.com\">It's It\u003c/a> isn't the worst thing that could happen. Ah, It's Its, how I love them! Just one of the many things to cherish about our fair city. The unexpected flavors, like cappuccino and mint; the little picture of the chocolate coating flowing like lava over the oatmeal cookies: all in all, a masterpiece of corner-store gustatory seduction, if you ask me.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0520265912/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/ofsugarandsnow.jpg\" alt=\"Of Sugar and Snow\" title=\"Of Sugar and Snow\" width=\"200\" height=\"270\" class=\"alignleft size-full wp-image-13943\">\u003c/a>And while your paddle is churning away, doing all the work for you, you can dip into \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0520265912/kqedorg-20\">Of Sugar and Snow: A History of Ice Cream Making\u003c/a>, by Jeri Quinzio. Quinzio, a food historian and the author a previous book on ice cream, leaves no \u003ca href=\"http://en.wikipedia.org/wiki/Eskimo_Pie\">Eskimo Pie\u003c/a> unexamined in her painstakingly detailed exploration of ice-cream making from its beginnings in mid-16th century Europe to its meteoric rise in popularity during the early years of the 20th century in America. As you might expect from a book capped with 23 pages of scholarly citations (and funded by the University of California Press Foundation, as part of its \u003ca href=\"http://www.ucpress.edu/series.php?ser=csfc\">California Studies in Food and Culture\u003c/a> series), the accretion of minutia (Want to know exactly who first held the patent on the ice-cream cone? Or the many apocryphal stories of its invention? Or how fancy versions were once piped with icing around the top, dusted with chopped pistachios, filled with a mixture of ginger ice and apple ice cream and finally served on a doily-lined silver tray?) can be a little mind-numbing. \u003c/p>\n\u003cp>Quinzio, although clearly a dogged researcher, is no \u003ca href=\"http://www.markkurlansky.com/books/new.aspx\">Mark Kurlansky\u003c/a>, a writer who can make even the most ordinary of topics (cod, salt) into rollicking good reads. You really have to want to know what Quinzio has to share, but for those with a serious appetite for culinary history, the nuggets can be worth it. Who knew, for example that ice cream was aligned with the anti-alcohol Temperance Movement, posited as the family man's happy-making substitute for beer? \u003c/p>\n\u003cp>Surely even Quinzio would forgive you for putting down her 200-page magnum opus in exchange for a spoon, a banana, and a maraschino cherry. Think all your pals are too busy these days to get together without 3 weeks' notice? Just put out the magic call--\u003ci>There's homemade ice cream in my freezer! Who wants a cone?\u003c/i>--and the doorbell will ring, I promise you. Very quickly, I discovered that I couldn't stop at strawberry. With recipes from Ina Gartner's book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0609606441/kqedorg-20\"> Barefoot Contessa Parties!\u003c/a> on hand, I soon had a freezer full of homemade vanilla, caramel, and bourbon-caramel to go with the strawberry. Which led, even faster, to a whole bunch of impromptu parties, buoyed by tea, champagne, bowls of cherries and plates of fancy little cookies. Easy, sweet, and perfect for summer. \u003c/p>\n\u003cp>\u003cstrong> Strawberry Ice Cream\u003c/strong>\u003cbr>\nProportions are pretty flexible here; if you want a less rich (but slightly icier) ice cream, you could use half milk and half cream. The sweetness will get less pronounced once the mixture is frozen, so keep that in mind as you sugar your berries. \u003c/p>\n\u003cp>Makes 1 quart\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n4 cups heavy cream\u003cbr>\n1/2 to 3/4 cup sugar, depending on sweetness of berries\u003cbr>\npinch of salt\u003cbr>\n2 pint baskets ripe, fragrant strawberries, hulled and roughly chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Over low heat in a heavy-bottomed saucepan, warm cream, 1/4 cup sugar, and salt until sugar is dissolved and cream is hot but not boiling. (Boiling will make the cream separate, not what you want.) Remove from heat and let cool.\u003c/p>\n\u003cp>2. Meanwhile, mix strawberries with 1/4 to 1/2 cup sugar. Crush some of the berries with the back of a spoon. Let berries sit, covered, at room temperature, stirring occasionally, until sugar is dissolved and berries have released their juice. Taste strawberry mixture for sweetness, adding more sugar as necessary. \u003c/p>\n\u003cp>3. Refrigerate cream and strawberry mixtures separately for several hours or overnight, until very cold. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4. Mix strawberries and cream together. Assemble ice cream maker and pour in strawberry mixture, freezing according to manufacturer's directions. When it's thick and fluffy and looks like ice cream, scoop it into a freezer-safe container and let harden in the freezer for a few hours. Or hand out spoons to your favorite people and eat it all up right there. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_4506.jpg\" alt=\"Good to the Grain\" title=\"Good to the Grain\" width=\"500\" height=\"408\" class=\"alignnone size-full wp-image-13658\">\u003cbr>\nIt all started with pancakes. As many great things do. Kim Boyce, former pastry chef at \u003ca href=\"http://www.wolfgangpuck.com/restaurants/fine-dining/3635\">Spago\u003c/a> and \u003ca href=\"http://www.campanilerestaurant.com/\">Campanile\u003c/a>, left the industry to settle down and have a family. At home, she was inspired to bake but wanted to create healthy options for her kids without spending all day in the kitchen. While shopping at the market, Boyce picked up a small sack of Bob's Red Mill \u003ca href=\"http://www.bobsredmill.com/10-grain_pancake-mix.html\">10 Grain Pancake Mix\u003c/a>. Later in the day, her young daughter was hungry and there wasn't an immediate plan for meal-time, so Boyce grabbed the flour and added in apples, pureed beets, milk, eggs and butter and had some darn fine (and unique) pancakes on her hands. This began her interest in cooking with whole grains. And I'm so, so thankful that this interest turned into a minor obsession and a very real talent, yielding her special cookbook, \u003ca href=\"http://www.amazon.com/dp/1584798300/?tag=gpfm-20\">Good to the Grain\u003c/a>. \u003c/p>\n\u003cp>I'm much more of a baker than a cook, and I often experiment with whole wheat flours in certain recipes--thinking I'm making a cake or cookie recipe that much healthier. It makes me feel somehow o.k. when I go back for a second (or third) portion. But Boyce makes a point that this book isn't just about substituting a whole grain flour in place of white flour. She's spent time getting to know the flavor profile of each type of grain and the texture that each lends to baked goods. In her Introduction, Boyce notes: \u003c/p>\n\u003cblockquote>\u003cp>\"Baking with whole-grain flours is about balance, about figuring out how to get the right combination of structure and flavor from flours that don’t act the same way as regular white flour.” \u003c/p>\u003c/blockquote>\n\u003cp>And the recipes are truly original and insanely appealing. From strawberry barley scones to muscovado sugar cake to ginger peach muffins -- morning and evening treats are included and photographed beautifully by \u003ca href=\"http://www.quentinbacon.com/\">Quentin Bacon\u003c/a>. Bacon knows how to photograph rustic desserts, capturing the simplicity of a scene, the slight dimness of morning light, and evocative shots of half-eaten desserts. This book has been on my bedside for the past two weeks and I look forward to crawling into bed and climbing into Boyce and Bacon's world each night. Actually, it's a world I'd prefer never to leave. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_4507.jpg\" alt=\"Good to the Grain\" title=\"Good to the Grain\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13657\">\u003cbr>\nThe book itself is organized logically, with twelve different grains/flours covered and each chapter donated to one of them. For example, Boyce begins with a chapter on whole wheat flour and ends with spelt. Somewhere in between you'll find recipes that include amaranth, teff, rye, kamut, buckwheat--and so on. There are 74 recipes total, and Boyce gives a great list of online sources to order some of the grains (page 200). After all, not all of us are lucky enough to have \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a> or other natural foods stores with great bulk sections in our backyard. \u003c/p>\n\u003cp>Now generally with a book review worth its weight, the author will have cooked or baked from the book and will perhaps include a recipe for readers to try. I have done neither of those things. You see, this interesting thing has happened where a few friends and a coworkers have brought me treats made from Boyce's book. That's actually how I first learned of it. So while I haven't exactly baked from it myself, I've tried her chocolate chip cookies (and they're absolutely fantastic: chewy yet sturdy and studded with hand-chopped chocolate), the gingersnaps and the chocolate babka. We're not talking healthy deprivation here. We're talking pure joy and indulgence. That being said, I understand some of you may be seeking out a bit more information and authority on Boyce's recipes. So here are a few of my food-blogging colleagues and friends who have detailed their hands-on experiences with the book:\u003c/p>\n\u003cul>\n\u003cli>Figgy Buckwheat Scones from \u003ca href=\"http://www.101cookbooks.com/archives/figgy-buckwheat-scones-recipe.html\">101 Cookbooks\u003c/a>\u003c/li>\n\u003cli>Carrot Spelt Muffins from \u003ca href=\"http://www.pithyandcleaver.com/?p=2046\">Pithy and Cleaver\u003c/a>\u003c/li>\n\u003cli>Honey Amaranth Waffles from \u003ca href=\"http://www.fakefoodfree.com/2010/03/good-to-grain-honey-amaranth-waffles.html\">Fake Food Free\u003c/a>\u003c/li>\n\u003cli>Olive Oil Cake from the \u003ca href=\"http://www.thewednesdaychef.com/the_wednesday_chef/2010/05/kim-boyces-good-to-the-grain.html\">Wednesday Chef\u003c/a>\u003c/li>\n\u003cli>\nMuesli from \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2010/03/how-to-make-homemade-muesli.html\">5 Second Rule\u003c/a>\u003c/li>\u003c/ul>\n\n\u003cp>To close, I'm moving again. More on that later. But as you all know, moving has a way of forcing you to purge things you're not using and packing up the things you want to hold onto. I have trouble letting go of cookbooks, but I did donate a few this time around to make room for some new ones and to make life just a little easier come moving day. But I know for a fact that Good to the Grain isn't going anywhere. I've never been so excited to read, absorb each word and tip, and bake and bake and bake from a book. While I hope this move will be almost the last for a very long time, I know that Boyce's book will make it into any U-Haul that crosses my path for many years to come. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the forward to the book, Nancy Silverton notes, \u003c/p>\n\u003cblockquote>\u003cp>My first impulse when I’m tasting a dish or a baked good I’ve never had before is to think about how I would do it differently, how I would improve upon it. I love it when I come across something and think ‘This is perfect! I wouldn’t change a thing!’\"\u003c/p>\u003c/blockquote>\n\u003cp> I agree. Wholeheartedly. \u003c/p>\n\u003cp>We're all fortunate here in the Bay Area because Kim Boyce is speaking at Omnivore Books tonight. Come and pick up a book and meet my new baking legend in person. Here are the details: \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Monday, May 24th at \u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books\u003c/a>: 6-7 p.m.\u003cbr>\n3885 Cesar Chavez Street\u003cbr>\nSan Francisco, CA 94131\u003cbr>\n(415) 282-4712\u003c/p>\n\n",
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"excerpt": "Megan Gordon reviews Kim Boyce's incredible cookbook, Good to the Grain. Boyce will be at Omnivore Books tonight (Monday 5/24/10) where you can hear straight from the source how baking with whole grains is not just a way to substitute ingredients to create a healthier recipe, but rather, is a new and exciting way of experimenting with baking to create rustic, delicious, and truly original desserts. An inspiring and exciting new book. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_4506.jpg\" alt=\"Good to the Grain\" title=\"Good to the Grain\" width=\"500\" height=\"408\" class=\"alignnone size-full wp-image-13658\">\u003cbr>\nIt all started with pancakes. As many great things do. Kim Boyce, former pastry chef at \u003ca href=\"http://www.wolfgangpuck.com/restaurants/fine-dining/3635\">Spago\u003c/a> and \u003ca href=\"http://www.campanilerestaurant.com/\">Campanile\u003c/a>, left the industry to settle down and have a family. At home, she was inspired to bake but wanted to create healthy options for her kids without spending all day in the kitchen. While shopping at the market, Boyce picked up a small sack of Bob's Red Mill \u003ca href=\"http://www.bobsredmill.com/10-grain_pancake-mix.html\">10 Grain Pancake Mix\u003c/a>. Later in the day, her young daughter was hungry and there wasn't an immediate plan for meal-time, so Boyce grabbed the flour and added in apples, pureed beets, milk, eggs and butter and had some darn fine (and unique) pancakes on her hands. This began her interest in cooking with whole grains. And I'm so, so thankful that this interest turned into a minor obsession and a very real talent, yielding her special cookbook, \u003ca href=\"http://www.amazon.com/dp/1584798300/?tag=gpfm-20\">Good to the Grain\u003c/a>. \u003c/p>\n\u003cp>I'm much more of a baker than a cook, and I often experiment with whole wheat flours in certain recipes--thinking I'm making a cake or cookie recipe that much healthier. It makes me feel somehow o.k. when I go back for a second (or third) portion. But Boyce makes a point that this book isn't just about substituting a whole grain flour in place of white flour. She's spent time getting to know the flavor profile of each type of grain and the texture that each lends to baked goods. In her Introduction, Boyce notes: \u003c/p>\n\u003cblockquote>\u003cp>\"Baking with whole-grain flours is about balance, about figuring out how to get the right combination of structure and flavor from flours that don’t act the same way as regular white flour.” \u003c/p>\u003c/blockquote>\n\u003cp>And the recipes are truly original and insanely appealing. From strawberry barley scones to muscovado sugar cake to ginger peach muffins -- morning and evening treats are included and photographed beautifully by \u003ca href=\"http://www.quentinbacon.com/\">Quentin Bacon\u003c/a>. Bacon knows how to photograph rustic desserts, capturing the simplicity of a scene, the slight dimness of morning light, and evocative shots of half-eaten desserts. This book has been on my bedside for the past two weeks and I look forward to crawling into bed and climbing into Boyce and Bacon's world each night. Actually, it's a world I'd prefer never to leave. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_4507.jpg\" alt=\"Good to the Grain\" title=\"Good to the Grain\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13657\">\u003cbr>\nThe book itself is organized logically, with twelve different grains/flours covered and each chapter donated to one of them. For example, Boyce begins with a chapter on whole wheat flour and ends with spelt. Somewhere in between you'll find recipes that include amaranth, teff, rye, kamut, buckwheat--and so on. There are 74 recipes total, and Boyce gives a great list of online sources to order some of the grains (page 200). After all, not all of us are lucky enough to have \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a> or other natural foods stores with great bulk sections in our backyard. \u003c/p>\n\u003cp>Now generally with a book review worth its weight, the author will have cooked or baked from the book and will perhaps include a recipe for readers to try. I have done neither of those things. You see, this interesting thing has happened where a few friends and a coworkers have brought me treats made from Boyce's book. That's actually how I first learned of it. So while I haven't exactly baked from it myself, I've tried her chocolate chip cookies (and they're absolutely fantastic: chewy yet sturdy and studded with hand-chopped chocolate), the gingersnaps and the chocolate babka. We're not talking healthy deprivation here. We're talking pure joy and indulgence. That being said, I understand some of you may be seeking out a bit more information and authority on Boyce's recipes. So here are a few of my food-blogging colleagues and friends who have detailed their hands-on experiences with the book:\u003c/p>\n\u003cul>\n\u003cli>Figgy Buckwheat Scones from \u003ca href=\"http://www.101cookbooks.com/archives/figgy-buckwheat-scones-recipe.html\">101 Cookbooks\u003c/a>\u003c/li>\n\u003cli>Carrot Spelt Muffins from \u003ca href=\"http://www.pithyandcleaver.com/?p=2046\">Pithy and Cleaver\u003c/a>\u003c/li>\n\u003cli>Honey Amaranth Waffles from \u003ca href=\"http://www.fakefoodfree.com/2010/03/good-to-grain-honey-amaranth-waffles.html\">Fake Food Free\u003c/a>\u003c/li>\n\u003cli>Olive Oil Cake from the \u003ca href=\"http://www.thewednesdaychef.com/the_wednesday_chef/2010/05/kim-boyces-good-to-the-grain.html\">Wednesday Chef\u003c/a>\u003c/li>\n\u003cli>\nMuesli from \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2010/03/how-to-make-homemade-muesli.html\">5 Second Rule\u003c/a>\u003c/li>\u003c/ul>\n\n\u003cp>To close, I'm moving again. More on that later. But as you all know, moving has a way of forcing you to purge things you're not using and packing up the things you want to hold onto. I have trouble letting go of cookbooks, but I did donate a few this time around to make room for some new ones and to make life just a little easier come moving day. But I know for a fact that Good to the Grain isn't going anywhere. I've never been so excited to read, absorb each word and tip, and bake and bake and bake from a book. While I hope this move will be almost the last for a very long time, I know that Boyce's book will make it into any U-Haul that crosses my path for many years to come. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the forward to the book, Nancy Silverton notes, \u003c/p>\n\u003cblockquote>\u003cp>My first impulse when I’m tasting a dish or a baked good I’ve never had before is to think about how I would do it differently, how I would improve upon it. I love it when I come across something and think ‘This is perfect! I wouldn’t change a thing!’\"\u003c/p>\u003c/blockquote>\n\u003cp> I agree. Wholeheartedly. \u003c/p>\n\u003cp>We're all fortunate here in the Bay Area because Kim Boyce is speaking at Omnivore Books tonight. Come and pick up a book and meet my new baking legend in person. Here are the details: \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Monday, May 24th at \u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books\u003c/a>: 6-7 p.m.\u003cbr>\n3885 Cesar Chavez Street\u003cbr>\nSan Francisco, CA 94131\u003cbr>\n(415) 282-4712\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/cookbooks500a.jpg\" alt=\"old cookbooks\" title=\"old cookbooks\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13571\">\u003cbr>\nI remember my first cookbook. It was \u003ca href=\"http://www.amazon.com/Thrill-Grill-Techniques-Down-Home-Barbecue/dp/0688088325\">Thrill of the Grill\u003c/a> by Massachusetts-based chef and barbecue enthusiast Chris Schlesinger and former Gourmet editor John Willoughby. I was eleven or so, on the verge of vegetarianism, yet strangely fixated on the primitive allure of pit cookery -- a notable early contradiction in a life that has seen many. Before long, I graduated to a Jenifer Lang-edited edition of \u003ca href=\"http://www.amazon.com/Larousse-Gastronomique-Jenifer-Lang/dp/0517570327\">Larousse Gastronomique\u003c/a>, Prosper Montagne's ancient and massive encyclopedia of (largely French) cooking techniques, traditions, and terms. I was learning French in school at the time, so dips through those thin, colorful, glossy pages dovetailed nicely with my foreign language studies. Other cookbooks followed -- \u003ca href=\"http://www.amazon.com/Rick-Baylesss-Mexican-Kitchen-World-Class/dp/0684800063\">Rick's Bayless's Mexican Kitchen\u003c/a>, \u003ca href=\"http://www.amazon.com/Silver-Palate-Cookbook-Julee-Rosso/dp/0894802046\">The Silver Palate Cookbook\u003c/a>, and, of course, \u003ca href=\"http://www.google.com/products/catalog?client=safari&rls=en&q=joy+of+cooking&oe=UTF-8&um=1&ie=UTF-8&cid=10306345517999601233&ei=QKXxS6KBHojWtgPwxo24Dw&sa=X&oi=product_catalog_result&ct=result&resnum=3&ved=0CC0Q8wIwAg#ps-sellers\">The Joy of Cooking\u003c/a>. When I was moving out -- either bound for school, or for San Francisco, I hinted that I wouldn't mind taking a few with me. The Larousse, my mom informed me, was outside the realm of possibility; the Bayless, on the other hand, was doable. \u003c/p>\n\u003cp>We form relationships with cookbooks, even magazines. We read them for enrichment and entertainment, and we also use them for a purpose -- to prepare specific dishes we're compelled to try cooking. When we learn how to cook something, the dish becomes part of our lives, and we carry the memory of making it along with the memory of enjoying it. I associate particular volumes in my collection with distinct periods of my life. When I was fifteen or so, an old, half-shredded copy of Charmaine Solomon's \u003ca href=\"http://www.amazon.com/Complete-Asian-Cookbook-Charmaine-Solomon/dp/0070596360/ref=tmm_hrd_title_0\">The Complete Asian Cookbook\u003c/a> intrigued me with vivid descriptions of unfamiliar cuisines and ingredients. Simultaneously, it vaguely repulsed me with its weirdly unappetizing photographs. A year ago, I constantly flipped through \u003ca href=\"http://www.amazon.com/Chez-Panisse-Vegetables-Alice-Waters/dp/0060171472\">Chez Panisse Vegetables\u003c/a>; three years earlier, I pored over the gorgeous \u003ca href=\"http://www.amazon.com/Silver-Spoon-Phaidon-Press/dp/0714845310\">Silver Spoon\u003c/a>, for the past 50 years, Italy's best-selling cookbook. My cookbooks -- some of them once my mom's, and a few of those perhaps her mother's as well -- are literally marked with the meals they enabled. Splashes of red and brown fleck a Marcella Hazan recipe for tomato sauce with mushrooms. The entire taco section of Mexican Kitchen looks like a grisly watercolor. They have been touched by hands and worn. Corners have been folded over; pen scribbles show that proportions have, for better or for worse, been adjusted. Someone I know writes the date next to a recipe when she's cooking from it, so she can look back at the book years later and see when she's cooked what. I usually try to sort that out by just dating the smudges. It's a field begging for an expert.\u003c/p>\n\u003cp>Current wisdom, however, holds that cookbooks are becoming obsolete. While food blogs and recipe-rich websites like \u003ca href=\"http://www.epicurious.com/\">Epicurious\u003c/a> have been around, relatively speaking, for ages, most web-savvy cooks -- skittish about the potential havoc erupting pots and mishandled cutlery are capable of causing -- balk at positioning their precious laptops too close to a rowdy kitchen fray. Enter the \u003ca href=\"http://store.apple.com/us/browse/home/shop_ipad/family/ipad?afid=p219%7CGOUS&cid=OAS-US-KWG-iPad-US\">iPad\u003c/a>. I should say from the outset that I will never get one. They look ridiculous, too large and unwieldy to be truly convenient, and too small for comfortable typing. I am biased against it, but I cannot help but believe a significant portion of my skepticism concerning the iPad stems from having absorbed and rejected most vehemently widespread allegations that it's destined to revolutionize the universe of cookbooks.\u003c/p>\n\u003cp>Articles and blog posts salivating over the possibilities the iPad poses are hard to miss. Summarizing more than a few of those I've read would take a while. In late April, Gizmodo editor Wilson Rothman ably broke down the app onslaught in a New York Times Diner's Journal \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2010/04/21/cooking-tools-ipads-epicurious-vs-bigoven/\">column\u003c/a>, highlighting the best of what newly-minted iPad owners can expect from the warm plastic tablets: apps like Epicurious and BigOven brimming with grocery list-making functions and interactive aids paving the way for digital app-ified versions of seminal cookbooks.\u003c/p>\n\u003cp>While at least one person has proven enthusiastic enough to \u003ca href=\"http://mashable.com/2010/05/04/ipad-kitchen-cabinet/\">install an iPad in his kitchen cabinet\u003c/a>, app-mania drives me a little nuts -- and not just because I can't afford to spend half a grand on a gadget. I can't deny that it must be nice to cook with such a wealth of information at one's greasy fingertips, but there's something so temporary and soul-less about technology's ability to put reams of information into a very small space. I can draw an obvious parallel to collecting vinyl. I own an iPod shuffle I bought for $50 three years ago, but I still purchase vinyl records, and won't stop -- even though digital music is, at this point, practically free. As a matter of fact, I don't feel like I actually own an album unless I have it on vinyl. It's not simply a proprietary longing; without the actual record, music feels ephemeral to me, as if it might suddenly blow away. The comparison doesn't entirely hold up though: Vinyl records actually sound better than mp3s of the same songs, whereas a recipe's usefulness doesn't depend on its packaging, particularly when an iPad can call up ingredient profiles, recipes, and instructional videos with a few brisk clicks. The truth is usefulness doesn't really encompass the point of a cookbook. Like album art, a cookbook can be stylish, beautiful, and evocative -- something people want to display, cherish and share. Any publishers of cookbooks banking on digital downloads down the road shouldn't forget this.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If their cookbook lending library is any indication, the owners of the newish \u003ca href=\"http://www.localmissioneatery.com/library/cookbooks\">Local Mission Eatery\u003c/a>, on 24th St. near Folsom, probably feel the same way. For an annual fee of $35, members can borrow a book a week, providing they follow a highly generous set of \u003ca href=\"http://www.localmissioneatery.com/library/policies\">rules\u003c/a>. With titles like Ferran Adria's \u003ca href=\"http://www.amazon.com/Day-at-El-Bulli/dp/0714848832\">A Day at El Bulli\u003c/a>, Grant Achatz's \u003ca href=\"http://www.amazon.com/dp/1580089283\">Alinea\u003c/a>, and a multitude of Craig Claiborne volumes, \u003ca href=\"http://www.localmissioneatery.com/library/cookbooks\">possibilities\u003c/a> run the gamut from fanciful and fantastic to immensely practical. Importantly though, the library applies a dose of community consciousness to the cookbook form, emphasizing that the sharing of a valued text among members of a community makes for shared experiences too. It localizes and articulates a larger phenomenon. When you borrow a cookbook and cook a recipe, you're immediately tied to everyone else who cooks that recipe. Yes, there are apps for that too -- features that illuminate what people in close geographic proximity are cooking -- but those are poor substitutes for dripping sauce on the same page.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Two years ago, my girlfriend and I combined our cookbook collections and stacks of food magazines along with our books and records. Since leaving home, I've bought cookbooks of my own to supplement those pinched from the old homestead. Lately, I've bought some with my girlfriend too. In time, the collection will swell further, and the rows of books will require more shelves. Big, heavy cookbooks take up a lot of space. They don't blink, come to life, or talk to you. They're just cardboard and paper -- fusions of inanimate ingredients that readily fall apart and rot. Still, I imagine they'll still last longer than an iPad's hard-drive -- in every sense.\u003c/p>\n\n",
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"excerpt": "Current wisdom, however, holds that cookbooks are becoming obsolete. While food blogs and recipe-rich websites like Epicurious have been around, relatively speaking, for ages, most web-savvy cooks -- skittish about the potential havoc erupting pots and mishandled cutlery are capable of causing -- balk at positioning their precious laptops too close to a rowdy kitchen fray. Enter the iPad.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/cookbooks500a.jpg\" alt=\"old cookbooks\" title=\"old cookbooks\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13571\">\u003cbr>\nI remember my first cookbook. It was \u003ca href=\"http://www.amazon.com/Thrill-Grill-Techniques-Down-Home-Barbecue/dp/0688088325\">Thrill of the Grill\u003c/a> by Massachusetts-based chef and barbecue enthusiast Chris Schlesinger and former Gourmet editor John Willoughby. I was eleven or so, on the verge of vegetarianism, yet strangely fixated on the primitive allure of pit cookery -- a notable early contradiction in a life that has seen many. Before long, I graduated to a Jenifer Lang-edited edition of \u003ca href=\"http://www.amazon.com/Larousse-Gastronomique-Jenifer-Lang/dp/0517570327\">Larousse Gastronomique\u003c/a>, Prosper Montagne's ancient and massive encyclopedia of (largely French) cooking techniques, traditions, and terms. I was learning French in school at the time, so dips through those thin, colorful, glossy pages dovetailed nicely with my foreign language studies. Other cookbooks followed -- \u003ca href=\"http://www.amazon.com/Rick-Baylesss-Mexican-Kitchen-World-Class/dp/0684800063\">Rick's Bayless's Mexican Kitchen\u003c/a>, \u003ca href=\"http://www.amazon.com/Silver-Palate-Cookbook-Julee-Rosso/dp/0894802046\">The Silver Palate Cookbook\u003c/a>, and, of course, \u003ca href=\"http://www.google.com/products/catalog?client=safari&rls=en&q=joy+of+cooking&oe=UTF-8&um=1&ie=UTF-8&cid=10306345517999601233&ei=QKXxS6KBHojWtgPwxo24Dw&sa=X&oi=product_catalog_result&ct=result&resnum=3&ved=0CC0Q8wIwAg#ps-sellers\">The Joy of Cooking\u003c/a>. When I was moving out -- either bound for school, or for San Francisco, I hinted that I wouldn't mind taking a few with me. The Larousse, my mom informed me, was outside the realm of possibility; the Bayless, on the other hand, was doable. \u003c/p>\n\u003cp>We form relationships with cookbooks, even magazines. We read them for enrichment and entertainment, and we also use them for a purpose -- to prepare specific dishes we're compelled to try cooking. When we learn how to cook something, the dish becomes part of our lives, and we carry the memory of making it along with the memory of enjoying it. I associate particular volumes in my collection with distinct periods of my life. When I was fifteen or so, an old, half-shredded copy of Charmaine Solomon's \u003ca href=\"http://www.amazon.com/Complete-Asian-Cookbook-Charmaine-Solomon/dp/0070596360/ref=tmm_hrd_title_0\">The Complete Asian Cookbook\u003c/a> intrigued me with vivid descriptions of unfamiliar cuisines and ingredients. Simultaneously, it vaguely repulsed me with its weirdly unappetizing photographs. A year ago, I constantly flipped through \u003ca href=\"http://www.amazon.com/Chez-Panisse-Vegetables-Alice-Waters/dp/0060171472\">Chez Panisse Vegetables\u003c/a>; three years earlier, I pored over the gorgeous \u003ca href=\"http://www.amazon.com/Silver-Spoon-Phaidon-Press/dp/0714845310\">Silver Spoon\u003c/a>, for the past 50 years, Italy's best-selling cookbook. My cookbooks -- some of them once my mom's, and a few of those perhaps her mother's as well -- are literally marked with the meals they enabled. Splashes of red and brown fleck a Marcella Hazan recipe for tomato sauce with mushrooms. The entire taco section of Mexican Kitchen looks like a grisly watercolor. They have been touched by hands and worn. Corners have been folded over; pen scribbles show that proportions have, for better or for worse, been adjusted. Someone I know writes the date next to a recipe when she's cooking from it, so she can look back at the book years later and see when she's cooked what. I usually try to sort that out by just dating the smudges. It's a field begging for an expert.\u003c/p>\n\u003cp>Current wisdom, however, holds that cookbooks are becoming obsolete. While food blogs and recipe-rich websites like \u003ca href=\"http://www.epicurious.com/\">Epicurious\u003c/a> have been around, relatively speaking, for ages, most web-savvy cooks -- skittish about the potential havoc erupting pots and mishandled cutlery are capable of causing -- balk at positioning their precious laptops too close to a rowdy kitchen fray. Enter the \u003ca href=\"http://store.apple.com/us/browse/home/shop_ipad/family/ipad?afid=p219%7CGOUS&cid=OAS-US-KWG-iPad-US\">iPad\u003c/a>. I should say from the outset that I will never get one. They look ridiculous, too large and unwieldy to be truly convenient, and too small for comfortable typing. I am biased against it, but I cannot help but believe a significant portion of my skepticism concerning the iPad stems from having absorbed and rejected most vehemently widespread allegations that it's destined to revolutionize the universe of cookbooks.\u003c/p>\n\u003cp>Articles and blog posts salivating over the possibilities the iPad poses are hard to miss. Summarizing more than a few of those I've read would take a while. In late April, Gizmodo editor Wilson Rothman ably broke down the app onslaught in a New York Times Diner's Journal \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2010/04/21/cooking-tools-ipads-epicurious-vs-bigoven/\">column\u003c/a>, highlighting the best of what newly-minted iPad owners can expect from the warm plastic tablets: apps like Epicurious and BigOven brimming with grocery list-making functions and interactive aids paving the way for digital app-ified versions of seminal cookbooks.\u003c/p>\n\u003cp>While at least one person has proven enthusiastic enough to \u003ca href=\"http://mashable.com/2010/05/04/ipad-kitchen-cabinet/\">install an iPad in his kitchen cabinet\u003c/a>, app-mania drives me a little nuts -- and not just because I can't afford to spend half a grand on a gadget. I can't deny that it must be nice to cook with such a wealth of information at one's greasy fingertips, but there's something so temporary and soul-less about technology's ability to put reams of information into a very small space. I can draw an obvious parallel to collecting vinyl. I own an iPod shuffle I bought for $50 three years ago, but I still purchase vinyl records, and won't stop -- even though digital music is, at this point, practically free. As a matter of fact, I don't feel like I actually own an album unless I have it on vinyl. It's not simply a proprietary longing; without the actual record, music feels ephemeral to me, as if it might suddenly blow away. The comparison doesn't entirely hold up though: Vinyl records actually sound better than mp3s of the same songs, whereas a recipe's usefulness doesn't depend on its packaging, particularly when an iPad can call up ingredient profiles, recipes, and instructional videos with a few brisk clicks. The truth is usefulness doesn't really encompass the point of a cookbook. Like album art, a cookbook can be stylish, beautiful, and evocative -- something people want to display, cherish and share. Any publishers of cookbooks banking on digital downloads down the road shouldn't forget this.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If their cookbook lending library is any indication, the owners of the newish \u003ca href=\"http://www.localmissioneatery.com/library/cookbooks\">Local Mission Eatery\u003c/a>, on 24th St. near Folsom, probably feel the same way. For an annual fee of $35, members can borrow a book a week, providing they follow a highly generous set of \u003ca href=\"http://www.localmissioneatery.com/library/policies\">rules\u003c/a>. With titles like Ferran Adria's \u003ca href=\"http://www.amazon.com/Day-at-El-Bulli/dp/0714848832\">A Day at El Bulli\u003c/a>, Grant Achatz's \u003ca href=\"http://www.amazon.com/dp/1580089283\">Alinea\u003c/a>, and a multitude of Craig Claiborne volumes, \u003ca href=\"http://www.localmissioneatery.com/library/cookbooks\">possibilities\u003c/a> run the gamut from fanciful and fantastic to immensely practical. Importantly though, the library applies a dose of community consciousness to the cookbook form, emphasizing that the sharing of a valued text among members of a community makes for shared experiences too. It localizes and articulates a larger phenomenon. When you borrow a cookbook and cook a recipe, you're immediately tied to everyone else who cooks that recipe. Yes, there are apps for that too -- features that illuminate what people in close geographic proximity are cooking -- but those are poor substitutes for dripping sauce on the same page.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Two years ago, my girlfriend and I combined our cookbook collections and stacks of food magazines along with our books and records. Since leaving home, I've bought cookbooks of my own to supplement those pinched from the old homestead. Lately, I've bought some with my girlfriend too. In time, the collection will swell further, and the rows of books will require more shelves. Big, heavy cookbooks take up a lot of space. They don't blink, come to life, or talk to you. They're just cardboard and paper -- fusions of inanimate ingredients that readily fall apart and rot. Still, I imagine they'll still last longer than an iPad's hard-drive -- in every sense.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743278569/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/funwithcooking500.jpg\" alt=\"fun food\" title=\"fun food\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13224\">\u003c/a>\u003cbr>\nThe best part about Mother's Day is, of course, the cooking that starts the day. At least that's how it is when you're eight, counting the scoopfuls of coffee grounds needed to make that all-important morning cup, showing off the brilliant red of raspberry jam in a pretty cut-glass bowl and finally nipping outside for a handful of blossoms to adorn the tray. \u003c/p>\n\u003cp>I still remember the production-with-a-capital-P that making Mother's Day breakfast in bed was for my two older sisters and I, with my dad hovering in the background to make sure we didn't burn the house down with the toast.\u003c/p>\n\u003cp>Being a guy with pretty high standards, especially when it came to food, I can imagine it took a lot of willpower for him to stand back and give us the satisfaction of doing the whole job ourselves, even if it meant Mom got a mouthful of grounds in her coffee (oops, someone forgot the filter paper) or scrambled eggs that would bounce if you dropped them. But I thank them both for letting us totter up the stairs with that laden tray. It's a great lesson, learning what it takes to turn ingredients into food, and to see how even the simplest cooking can be a gift of great generosity. \u003c/p>\n\u003cp>So, how exactly do you start? My own experience cooking with kids (none of my own, but auntie to many) has shown that a little Zen energy helps a lot. You really do need to appreciate the journey--the floor-powdering transition of flour, butter, and water into pie crust, the triumphal cracking of an egg--as the purpose of the adventure. You can't hurry a five year old through the mixing of a cookie dough, any more than you can keep his hands out of the chocolate chips. (And for that, I recommend keeping a small \"tasting bowl\" of chips, nuts, raisins, etc. for nibbling alongside, so all the goodie-packed raw dough doesn't disappear into little bellies along the way.) \u003c/p>\n\u003cp>Do bigger kitchen projects, like making a pie or mixing a meatloaf, when you have a little more time and the household isn't screaming with 6pm hunger. Let go of your banal adult standards of acceptable beauty. Embrace pink sprinkles as appropriate decoration for just about anything but garlic chicken. Don't stress about the mess, but don't let your kids blithely ribbon the place with molasses and then disappear, either. Make the clean-up as much a part of the activity as measuring and mixing. And don't assume that kids are only interested in sweet stuff. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Which leads me to the next tip: even when the whole household IS screaming with hunger, don't banish the kids from the kitchen. There are many boring and repetitive tasks--shelling peas, husking corn, tearing lettuce into bite-sized pieces, even getting the ketchup on the table and pouring the milk--that children find fascinating, or at least mildly entertaining. Anything that gets them involved and aware that there are steps you can master that will turn ingredients into food is a small step towards a well-fed adulthood. \u003c/p>\n\u003cp>Now that I know what a mess kids can make of a kitchen, I'm even more impressed at how much time and patience my mom extended in teaching me how to cook. It was never formal; she just let me hang around while she did what she did every day, the radio tuned to the local classical-music station, as she made granola and rolled out the crust for an apple pie (or, when the 80s arrived and she went back to work, quiche, quiche, and more quiche, the power-suited lady's best friend). \u003c/p>\n\u003cp>As I went from watching to helping to \"I can do it myself\", she quickly realized quickly that I needed the satisfaction of creating something on my own more than I needed perfection. So she let me make my own tiny pie in a little Pyrex cup, which I could dig into with pride while everyone else had to settle for an ordinary slice from the big one. My own little meatloaf, squished like Play-doh and baked in the same Pyrex cup, my own mini-loaf of braided challah: all kid food, made to scale, and most importantly, first shaped and then, eventually, made start to finish all by me. \u003c/p>\n\u003cp>Of course, things escalated pretty fast. Pretty soon, I couldn't wait for my family to leave the house for the day. I would hold my breath for 10 or 15 minutes, waiting for someone to run back up the stairs for a left-behind wallet or pair of glasses, and then I'd head straight for the kitchen. Dill bread from scratch, homemade mayonnaise, fragile tuiles that had to be shaped over a rolling pin while still hot: it wasn't until much later that I discovered that for most kids, nascent adolescent rebellion didn't involve the Joy of Cooking or Julia Child's recipe for spinach omelets. \u003c/p>\n\u003cp>Of course, I did get into trouble, more than once, when the family showed up early to discover a high-octane mess. Yes, full-on yelling, go-to-your-room, banished-from-the-kitchen kind of trouble, which somehow never precluded everyone from happily scarfing down whatever I'd made. This seemed, and still does, a tad unfair. After all, there's no omelet without breaking eggs, and certainly there are no tuiles without a certain amount of butter and flour on the floor, especially when you're twelve. \u003c/p>\n\u003cp>In my sister's household, it's her husband who is the cook of the family. As soon as my nephew Graham was old enough to stand up on his own, my brother-in-law fenced in a tall chair so that he could pull his son eye-level to the counter while he diced and chopped and pulled espresso shots. Now 12, Graham is an ace cook and an adventurous eater (and I'm sure only a few years away from becoming a cappuccino connoisseur). For Mother's Day, he and his sisters are making my sister homemade veggie sushi for dinner.\u003c/p>\n\u003cp>Really, though, even if your kid never gets farther in the kitchen than pinging the microwave, teach him how to set a table. Napkin and fork on the left, plate in the middle, knife (blade in), then spoon on the right. This is how it's done. If you can nail down the difference between your and you're, its and it's, you can master this small but crucial bit of social currency. Please, don't make me have to follow you around when you're 25, shifting your forks from one side to the other so you don't embarrass yourself. \u003c/p>\n\u003cp>\u003cstrong>Sesame Fish\u003c/strong>\u003cbr>\nI couldn't resist adding this recipe to my kids' cookbook \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743278569/kqedorg-20\">Fun Food\u003c/a>, since it was the one and only way we would eat fish as children. Cutting the fish into strips nudges it a fish-stick direction, while leaving the fillets whole gives you both a teachable moment in the ways and means of graceful fork management. Definitely serve ketchup, lemon-spiked mayo or tartar sauce on the side; every kid loves a dip. \u003c/p>\n\u003cp>1 1/2 lbs rock cod, halibut, or other firm white fish fillets\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1/4 tsp salt\u003cbr>\nfreshly ground pepper\u003cbr>\n2 eggs\u003cbr>\n1 cup sesame seeds\u003cbr>\n1/4 cup peanut or canola oil\u003cbr>\nlemon wedges, for serving\u003c/p>\n\u003cp>1. Wash your hands. Did you use soap? OK, now, what'll it be, fillets or fish sticks? Sticks? All right, now put those fillets on a cutting board and cut fish into strips, roughly 1 by 5 inches. Rinse and dry your hands again. Get out three wide, shallow bowls and two big clean plates. \u003c/p>\n\u003cp>2. Put the flour in the first bowl, and season it with salt and pepper.\u003c/p>\n\u003cp>3. Crack the eggs into bowl #2, then beat with a fork until well blended. \u003c/p>\n\u003cp>4. Finally, put the sesame seeds into the last bowl.\u003c/p>\n\u003cp>5. Line up the flour, eggs, and sesame seed bowls in that order) in front of you. \u003c/p>\n\u003cp>6. Drag a piece of fish through the flour, shaking off any extra. Dip it quickly into the egg, letting any excess drip off. Drag it through the sesame seeds, turning to get it coated evenly. Set it aside on a big clean plate. Repeat until you've coated all the fish. Place a layer of paper towels on plate #2, and set aside. \u003c/p>\n\u003cp>7. Now here's the hot-stove part where a grownup will definitely want to be in the room. Heat a saute pan over medium heat for 1 minute. Add oil and heat for another 30 seconds or so. Using tongs or a spatula, add the fish one by one to the pan. The coating should sizzle when it touches the oil. Don't crowd the pan; there should be a little space around each piece. (You may have to do this in batches)\u003c/p>\n\u003cp>8. Cook fish until golden brown, about 4 minutes per side. Transfer fish onto paper towels to drain. Repeat as needed to cook remaining fish. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>9. Serve hot with lemon wedges and the sauce of your choice. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743278569/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/funwithcooking500.jpg\" alt=\"fun food\" title=\"fun food\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13224\">\u003c/a>\u003cbr>\nThe best part about Mother's Day is, of course, the cooking that starts the day. At least that's how it is when you're eight, counting the scoopfuls of coffee grounds needed to make that all-important morning cup, showing off the brilliant red of raspberry jam in a pretty cut-glass bowl and finally nipping outside for a handful of blossoms to adorn the tray. \u003c/p>\n\u003cp>I still remember the production-with-a-capital-P that making Mother's Day breakfast in bed was for my two older sisters and I, with my dad hovering in the background to make sure we didn't burn the house down with the toast.\u003c/p>\n\u003cp>Being a guy with pretty high standards, especially when it came to food, I can imagine it took a lot of willpower for him to stand back and give us the satisfaction of doing the whole job ourselves, even if it meant Mom got a mouthful of grounds in her coffee (oops, someone forgot the filter paper) or scrambled eggs that would bounce if you dropped them. But I thank them both for letting us totter up the stairs with that laden tray. It's a great lesson, learning what it takes to turn ingredients into food, and to see how even the simplest cooking can be a gift of great generosity. \u003c/p>\n\u003cp>So, how exactly do you start? My own experience cooking with kids (none of my own, but auntie to many) has shown that a little Zen energy helps a lot. You really do need to appreciate the journey--the floor-powdering transition of flour, butter, and water into pie crust, the triumphal cracking of an egg--as the purpose of the adventure. You can't hurry a five year old through the mixing of a cookie dough, any more than you can keep his hands out of the chocolate chips. (And for that, I recommend keeping a small \"tasting bowl\" of chips, nuts, raisins, etc. for nibbling alongside, so all the goodie-packed raw dough doesn't disappear into little bellies along the way.) \u003c/p>\n\u003cp>Do bigger kitchen projects, like making a pie or mixing a meatloaf, when you have a little more time and the household isn't screaming with 6pm hunger. Let go of your banal adult standards of acceptable beauty. Embrace pink sprinkles as appropriate decoration for just about anything but garlic chicken. Don't stress about the mess, but don't let your kids blithely ribbon the place with molasses and then disappear, either. Make the clean-up as much a part of the activity as measuring and mixing. And don't assume that kids are only interested in sweet stuff. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Which leads me to the next tip: even when the whole household IS screaming with hunger, don't banish the kids from the kitchen. There are many boring and repetitive tasks--shelling peas, husking corn, tearing lettuce into bite-sized pieces, even getting the ketchup on the table and pouring the milk--that children find fascinating, or at least mildly entertaining. Anything that gets them involved and aware that there are steps you can master that will turn ingredients into food is a small step towards a well-fed adulthood. \u003c/p>\n\u003cp>Now that I know what a mess kids can make of a kitchen, I'm even more impressed at how much time and patience my mom extended in teaching me how to cook. It was never formal; she just let me hang around while she did what she did every day, the radio tuned to the local classical-music station, as she made granola and rolled out the crust for an apple pie (or, when the 80s arrived and she went back to work, quiche, quiche, and more quiche, the power-suited lady's best friend). \u003c/p>\n\u003cp>As I went from watching to helping to \"I can do it myself\", she quickly realized quickly that I needed the satisfaction of creating something on my own more than I needed perfection. So she let me make my own tiny pie in a little Pyrex cup, which I could dig into with pride while everyone else had to settle for an ordinary slice from the big one. My own little meatloaf, squished like Play-doh and baked in the same Pyrex cup, my own mini-loaf of braided challah: all kid food, made to scale, and most importantly, first shaped and then, eventually, made start to finish all by me. \u003c/p>\n\u003cp>Of course, things escalated pretty fast. Pretty soon, I couldn't wait for my family to leave the house for the day. I would hold my breath for 10 or 15 minutes, waiting for someone to run back up the stairs for a left-behind wallet or pair of glasses, and then I'd head straight for the kitchen. Dill bread from scratch, homemade mayonnaise, fragile tuiles that had to be shaped over a rolling pin while still hot: it wasn't until much later that I discovered that for most kids, nascent adolescent rebellion didn't involve the Joy of Cooking or Julia Child's recipe for spinach omelets. \u003c/p>\n\u003cp>Of course, I did get into trouble, more than once, when the family showed up early to discover a high-octane mess. Yes, full-on yelling, go-to-your-room, banished-from-the-kitchen kind of trouble, which somehow never precluded everyone from happily scarfing down whatever I'd made. This seemed, and still does, a tad unfair. After all, there's no omelet without breaking eggs, and certainly there are no tuiles without a certain amount of butter and flour on the floor, especially when you're twelve. \u003c/p>\n\u003cp>In my sister's household, it's her husband who is the cook of the family. As soon as my nephew Graham was old enough to stand up on his own, my brother-in-law fenced in a tall chair so that he could pull his son eye-level to the counter while he diced and chopped and pulled espresso shots. Now 12, Graham is an ace cook and an adventurous eater (and I'm sure only a few years away from becoming a cappuccino connoisseur). For Mother's Day, he and his sisters are making my sister homemade veggie sushi for dinner.\u003c/p>\n\u003cp>Really, though, even if your kid never gets farther in the kitchen than pinging the microwave, teach him how to set a table. Napkin and fork on the left, plate in the middle, knife (blade in), then spoon on the right. This is how it's done. If you can nail down the difference between your and you're, its and it's, you can master this small but crucial bit of social currency. Please, don't make me have to follow you around when you're 25, shifting your forks from one side to the other so you don't embarrass yourself. \u003c/p>\n\u003cp>\u003cstrong>Sesame Fish\u003c/strong>\u003cbr>\nI couldn't resist adding this recipe to my kids' cookbook \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743278569/kqedorg-20\">Fun Food\u003c/a>, since it was the one and only way we would eat fish as children. Cutting the fish into strips nudges it a fish-stick direction, while leaving the fillets whole gives you both a teachable moment in the ways and means of graceful fork management. Definitely serve ketchup, lemon-spiked mayo or tartar sauce on the side; every kid loves a dip. \u003c/p>\n\u003cp>1 1/2 lbs rock cod, halibut, or other firm white fish fillets\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1/4 tsp salt\u003cbr>\nfreshly ground pepper\u003cbr>\n2 eggs\u003cbr>\n1 cup sesame seeds\u003cbr>\n1/4 cup peanut or canola oil\u003cbr>\nlemon wedges, for serving\u003c/p>\n\u003cp>1. Wash your hands. Did you use soap? OK, now, what'll it be, fillets or fish sticks? Sticks? All right, now put those fillets on a cutting board and cut fish into strips, roughly 1 by 5 inches. Rinse and dry your hands again. Get out three wide, shallow bowls and two big clean plates. \u003c/p>\n\u003cp>2. Put the flour in the first bowl, and season it with salt and pepper.\u003c/p>\n\u003cp>3. Crack the eggs into bowl #2, then beat with a fork until well blended. \u003c/p>\n\u003cp>4. Finally, put the sesame seeds into the last bowl.\u003c/p>\n\u003cp>5. Line up the flour, eggs, and sesame seed bowls in that order) in front of you. \u003c/p>\n\u003cp>6. Drag a piece of fish through the flour, shaking off any extra. Dip it quickly into the egg, letting any excess drip off. Drag it through the sesame seeds, turning to get it coated evenly. Set it aside on a big clean plate. Repeat until you've coated all the fish. Place a layer of paper towels on plate #2, and set aside. \u003c/p>\n\u003cp>7. Now here's the hot-stove part where a grownup will definitely want to be in the room. Heat a saute pan over medium heat for 1 minute. Add oil and heat for another 30 seconds or so. Using tongs or a spatula, add the fish one by one to the pan. The coating should sizzle when it touches the oil. Don't crowd the pan; there should be a little space around each piece. (You may have to do this in batches)\u003c/p>\n\u003cp>8. Cook fish until golden brown, about 4 minutes per side. Transfer fish onto paper towels to drain. Repeat as needed to cook remaining fish. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>9. Serve hot with lemon wedges and the sauce of your choice. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Spring Baking: We've Got You Covered",
"title": "Spring Baking: We've Got You Covered",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3950.jpg\" alt=\"blackberry cornmeal muffins\" title=\"blackberry cornmeal muffins\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12952\">\u003cbr>\n\u003ca href=\"http://asweetspoonful.com/2010/04/maintaining-your-muchness.html\">Blackberry Cornmeal Muffins\u003c/a> from my blog, A Sweet Spoonful\u003c/p>\n\u003cp>There's something about this time of year. I find myself baking much more frequently, leaving the Kitchen Aid out on the counter instead of storing it in its proper winter-time home, and bookmarking dessert recipes right and left. Then I start thinking about opening a bakery...but that's a whole different post. On my own blog recently, I've made very special muffins (above) and Jim Lahey's \u003ca href=\"http://asweetspoonful.com/2010/04/trust-and-bread.html\">whole wheat bread\u003c/a>. And I have big plans for some cupcakes for a party I'm attending this week. So I'm certainly not lacking in the inspiration department. But you've got to be prepared with everything you need, the recipes that inspire, and a few extras just for fun. So here are some of my favorite things to help kick start your time in the kitchen this spring:\u003c/p>\n\u003cp>\u003cstrong>Batter Bowls\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/batterbowls.png\" alt=\"batter bowls\" title=\"batter bowls\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-12947\">\u003cbr>\nSome love them, some hate them: you either find them useful in an 'Oh, my mom used those for our pancakes' kind of way or you're not quite sure what to do with them. But batter bowls are actually fabulous: you can mix batters right inside the bowl and neatly pour into your cupcake tins, waffle-maker, or cheesecake pan. I also use them to help pour eggs for omelettes and I might occasionally mix and pour cocktails in my batter bowl. Yes, you heard that right. You can get them many places, but I find \u003ca href=\"http://www.stonewallkitchen.com/prdsell.aspx?L0=BatterBowls\">Stonewall Kitchen's batter bowls\u003c/a> to be very sweet--nice spring colors and a generous handle. \u003c/p>\n\u003cp>\u003cstrong>Prettiest Apron You'll Ever See\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/icemilkaprons.png\" alt=\"ice milk aprons\" title=\"ice milk aprons\" width=\"500\" height=\"367\" class=\"alignnone size-full wp-image-12948\">\u003cbr>\nI can't get enough of \u003ca href=\"http://www.icemilkaprons.com/IceMilk_Aprons.html\">Ice Milk Aprons\u003c/a>. I actually don't own one yet, but I gawk frequently online. They're a small family company that does heirloom aprons that are super simple and inspired by the founder's grandmother who always wore an apron when she fixed a dinner of waffles, fresh fruit, and ice milk at home. They do full traditional aprons, but they also do a gorgeous \"Rolling Pin Waist\" style that is more life a half apron with a sash up top. In many ways, they're almost too pretty to really muck up in the kitchen--but that hasn't stopped me from hinting to friends and family. \u003c/p>\n\u003cp>\u003cstrong>Baking Supplies\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/layercakeshop.png\" alt=\"layercake shop\" title=\"layercake shop\" width=\"500\" height=\"325\" class=\"alignnone size-full wp-image-12949\">\u003cbr>\nWhile I obviously support going to your local cookware shop, I have found the folks at \u003ca href=\"http://www.layercakeshop.com/\">Layer Cake Shop\u003c/a> stock some interesting baking accoutrement that you may not be able to find as easily all in one spot. I love their simple paper tags that come in a variety of colors--great for labeling desserts. And they have all different colors of bakers twine and an incredible variety of little muffin and cupcake cups. Useful and inspiring. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Cupcake Toppers\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/etsy-cupcaketoppers.png\" alt=\"etsy cupcake toppers\" title=\"etsy cupcake toppers\" width=\"500\" height=\"358\" class=\"alignnone size-full wp-image-12950\">\u003cbr>\nOnce you make those cupcakes, you're going to want to decorate them. And this is where on one recent Sunday morning I got sucked down the Etsy rabbit hole. You know the one I'm talking about--the one where you start looking at one shop and all of a sudden you've lost two hours of your life. Well I took a liking to these vintage-inspired \u003ca href=\"http://www.etsy.com/listing/45895986/handmade-cupcake-toppers-happy-homemaker\">cupcake toppers. \u003c/a>The seller scanned in prints of the 1950's ladies from her vintage cookbook collection and mounted them on a sturdy bamboo stick. She'll also work with you on different colors of backing or increased quantities for larger parties. \u003c/p>\n\u003cp>\u003cstrong>Good Quality Vanilla (and other extracts)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/extracts.png\" alt=\"Nielson Massey extracts\" title=\"Nielson Massey extracts\" width=\"500\" height=\"369\" class=\"alignnone size-full wp-image-12951\">\u003cbr>\nNo cutesy aprons here folks. For your spring baking projects this year, be sure you're using really good quality vanilla--whether it's an extract, a vanilla bean, or vanilla paste (my absolute favorite discovery of the year). \u003ca href=\"http://www.nielsenmassey.com/vanillainformation.htm\">Nielsen Massey \u003c/a>not only stocks incredible vanilla, but they also do harder to find extracts that I'm excited to experiment with. They have chocolate, coffee, and a really nice lemon extract. You can check out their online site and they'll guide you to shops in your area that stock what you're looking for, and they have great information on the history of vanilla and how to choose which product is right for you. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Three Book Suggestions\u003c/strong>\u003cbr>\nNow this isn't a formal review because I only own one of these books. But here are a few recent baking books that have come out that I'm eager to get my hands on. If you're looking for a little baking inspiration, look no further:\u003c/p>\n\u003cul>\n\u003cli>Deborah Madison's \u003ca href=\"http://www.amazon.com/exec/obidos/asin/0767916298/davidleboviswebs\">Seasonal Fruit Desserts\u003c/a>: I'm a huge Madison fan, and have made many of her vegetarian entrees in the kitchen, but I'm even more excited to try out some of her well-regarded dessert recipes. She's the master of seasonal recipes, and this is no exception. \u003c/li>\n\u003cli>Kim Boyce's \u003ca href=\"http://www.amazon.com/dp/1584798300/?tag=gpfm-20\">Good to the Grain\u003c/a>: I've leafed through this book and the photos by Quentin Bacon are truly stunning. But even more important--the recipes are really exciting. Boyce makes baking with whole-grain flours (not always an easy feat) look approachable and second-nature. And we're not just talking whole-wheat flour: she experiments with teff and amaranth and twelve different kinds of other whole-grain flours. I can't wait to start baking from this book.\u003c/li>\n\u003cli>David Lebovitz's \u003ca href=\"http://www.amazon.com/Ready-Dessert-My-Best-Recipes/dp/158008138X\">Ready For Dessert\u003c/a>: If you're tuned into the food blogging world, there's been a lot of talk about this book ever since it came out. I have Lebovitz's other books so initially I was hesitant to purchase this one, but there's something appealing about having the best recipes all within easy reach (plus, those photos!). For those who aren't familiar with his recipes, this is the perfect book for you. From relatively easy cookie recipes to Lebovtiz's incredible sauces--inspiration abounds here. \u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Need a little inspiration to begin your spring baking projects? Friends showing you up at potlucks? In this post, Megan Gordon shares her picks for online finds that will get you prepared and inspired to hop in the kitchen and start baking. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3950.jpg\" alt=\"blackberry cornmeal muffins\" title=\"blackberry cornmeal muffins\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12952\">\u003cbr>\n\u003ca href=\"http://asweetspoonful.com/2010/04/maintaining-your-muchness.html\">Blackberry Cornmeal Muffins\u003c/a> from my blog, A Sweet Spoonful\u003c/p>\n\u003cp>There's something about this time of year. I find myself baking much more frequently, leaving the Kitchen Aid out on the counter instead of storing it in its proper winter-time home, and bookmarking dessert recipes right and left. Then I start thinking about opening a bakery...but that's a whole different post. On my own blog recently, I've made very special muffins (above) and Jim Lahey's \u003ca href=\"http://asweetspoonful.com/2010/04/trust-and-bread.html\">whole wheat bread\u003c/a>. And I have big plans for some cupcakes for a party I'm attending this week. So I'm certainly not lacking in the inspiration department. But you've got to be prepared with everything you need, the recipes that inspire, and a few extras just for fun. So here are some of my favorite things to help kick start your time in the kitchen this spring:\u003c/p>\n\u003cp>\u003cstrong>Batter Bowls\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/batterbowls.png\" alt=\"batter bowls\" title=\"batter bowls\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-12947\">\u003cbr>\nSome love them, some hate them: you either find them useful in an 'Oh, my mom used those for our pancakes' kind of way or you're not quite sure what to do with them. But batter bowls are actually fabulous: you can mix batters right inside the bowl and neatly pour into your cupcake tins, waffle-maker, or cheesecake pan. I also use them to help pour eggs for omelettes and I might occasionally mix and pour cocktails in my batter bowl. Yes, you heard that right. You can get them many places, but I find \u003ca href=\"http://www.stonewallkitchen.com/prdsell.aspx?L0=BatterBowls\">Stonewall Kitchen's batter bowls\u003c/a> to be very sweet--nice spring colors and a generous handle. \u003c/p>\n\u003cp>\u003cstrong>Prettiest Apron You'll Ever See\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/icemilkaprons.png\" alt=\"ice milk aprons\" title=\"ice milk aprons\" width=\"500\" height=\"367\" class=\"alignnone size-full wp-image-12948\">\u003cbr>\nI can't get enough of \u003ca href=\"http://www.icemilkaprons.com/IceMilk_Aprons.html\">Ice Milk Aprons\u003c/a>. I actually don't own one yet, but I gawk frequently online. They're a small family company that does heirloom aprons that are super simple and inspired by the founder's grandmother who always wore an apron when she fixed a dinner of waffles, fresh fruit, and ice milk at home. They do full traditional aprons, but they also do a gorgeous \"Rolling Pin Waist\" style that is more life a half apron with a sash up top. In many ways, they're almost too pretty to really muck up in the kitchen--but that hasn't stopped me from hinting to friends and family. \u003c/p>\n\u003cp>\u003cstrong>Baking Supplies\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/layercakeshop.png\" alt=\"layercake shop\" title=\"layercake shop\" width=\"500\" height=\"325\" class=\"alignnone size-full wp-image-12949\">\u003cbr>\nWhile I obviously support going to your local cookware shop, I have found the folks at \u003ca href=\"http://www.layercakeshop.com/\">Layer Cake Shop\u003c/a> stock some interesting baking accoutrement that you may not be able to find as easily all in one spot. I love their simple paper tags that come in a variety of colors--great for labeling desserts. And they have all different colors of bakers twine and an incredible variety of little muffin and cupcake cups. Useful and inspiring. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cupcake Toppers\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/etsy-cupcaketoppers.png\" alt=\"etsy cupcake toppers\" title=\"etsy cupcake toppers\" width=\"500\" height=\"358\" class=\"alignnone size-full wp-image-12950\">\u003cbr>\nOnce you make those cupcakes, you're going to want to decorate them. And this is where on one recent Sunday morning I got sucked down the Etsy rabbit hole. You know the one I'm talking about--the one where you start looking at one shop and all of a sudden you've lost two hours of your life. Well I took a liking to these vintage-inspired \u003ca href=\"http://www.etsy.com/listing/45895986/handmade-cupcake-toppers-happy-homemaker\">cupcake toppers. \u003c/a>The seller scanned in prints of the 1950's ladies from her vintage cookbook collection and mounted them on a sturdy bamboo stick. She'll also work with you on different colors of backing or increased quantities for larger parties. \u003c/p>\n\u003cp>\u003cstrong>Good Quality Vanilla (and other extracts)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/extracts.png\" alt=\"Nielson Massey extracts\" title=\"Nielson Massey extracts\" width=\"500\" height=\"369\" class=\"alignnone size-full wp-image-12951\">\u003cbr>\nNo cutesy aprons here folks. For your spring baking projects this year, be sure you're using really good quality vanilla--whether it's an extract, a vanilla bean, or vanilla paste (my absolute favorite discovery of the year). \u003ca href=\"http://www.nielsenmassey.com/vanillainformation.htm\">Nielsen Massey \u003c/a>not only stocks incredible vanilla, but they also do harder to find extracts that I'm excited to experiment with. They have chocolate, coffee, and a really nice lemon extract. You can check out their online site and they'll guide you to shops in your area that stock what you're looking for, and they have great information on the history of vanilla and how to choose which product is right for you. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Three Book Suggestions\u003c/strong>\u003cbr>\nNow this isn't a formal review because I only own one of these books. But here are a few recent baking books that have come out that I'm eager to get my hands on. If you're looking for a little baking inspiration, look no further:\u003c/p>\n\u003cul>\n\u003cli>Deborah Madison's \u003ca href=\"http://www.amazon.com/exec/obidos/asin/0767916298/davidleboviswebs\">Seasonal Fruit Desserts\u003c/a>: I'm a huge Madison fan, and have made many of her vegetarian entrees in the kitchen, but I'm even more excited to try out some of her well-regarded dessert recipes. She's the master of seasonal recipes, and this is no exception. \u003c/li>\n\u003cli>Kim Boyce's \u003ca href=\"http://www.amazon.com/dp/1584798300/?tag=gpfm-20\">Good to the Grain\u003c/a>: I've leafed through this book and the photos by Quentin Bacon are truly stunning. But even more important--the recipes are really exciting. Boyce makes baking with whole-grain flours (not always an easy feat) look approachable and second-nature. And we're not just talking whole-wheat flour: she experiments with teff and amaranth and twelve different kinds of other whole-grain flours. I can't wait to start baking from this book.\u003c/li>\n\u003cli>David Lebovitz's \u003ca href=\"http://www.amazon.com/Ready-Dessert-My-Best-Recipes/dp/158008138X\">Ready For Dessert\u003c/a>: If you're tuned into the food blogging world, there's been a lot of talk about this book ever since it came out. I have Lebovitz's other books so initially I was hesitant to purchase this one, but there's something appealing about having the best recipes all within easy reach (plus, those photos!). For those who aren't familiar with his recipes, this is the perfect book for you. From relatively easy cookie recipes to Lebovtiz's incredible sauces--inspiration abounds here. \u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Keep on Keepin' on: Some Advice on Eating Alone",
"title": "Keep on Keepin' on: Some Advice on Eating Alone",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3976.jpg\" alt=\"Solo Cooking Books\" title=\"Solo Cooking Books\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12478\">\u003cbr>\n\u003cem>What I've been up to lately\u003c/em>\u003c/p>\n\u003cp>First I'll begin by saying I've never been one to eat out at restaurants alone. I know there are people out there who are unphased by that sort of thing, but I'm not one of them. Now coffee or lunch is one thing--but sitting at a restaurant for a solo dinner isn't my cup of tea. One summer when I was finishing up graduate school in Boston, I decided to treat myself to a week at a Bed and Breakfast on the Cape. It was going to be my solo, independent adventure--and during the day, it was. I lounged on the beach reading book after book, strolled the different little towns looking in antique stores and eating ice cream cones, and rented a cruiser bike to explore the marshy trails. And then the sun set and the anxiety kicked in: what to do for dinner? What to do that night? I couldn't possibly go out by myself. \u003c/p>\n\u003cp>A friend gave me a little perspective, telling me not to be so taken with myself: \u003cem>you really think people are even noticing you or the fact that you're by yourself. Everyone has to eat. No one cares if you're doing it alone. In fact, no one in the restaurant cares about you period. \u003c/em>Ouch. But she had a point. I was thinking that people would stare or wonder or feel sorry for me when, in fact, they were just enjoying their fish and chips like everyone else. So that helped. But still--I enjoy sharing a meal with someone else. Period. This goes for eating out in restaurants, but I've recently discovered it also goes for preparing meals at home. \u003c/p>\n\u003cp>And this brings me to the present moment--the moment in which I tell you that my relationship of twelve years recently ended. I'm thirty-one, so that was essentially my entire adult life. Suffice it to say, I've never really lived by myself for any extended period of time and here I find myself in a new apartment in San Francisco alone. Not exactly what I'd planned, but I suppose that's how those things usually work. So once again I remain quite busy during the day, but then I arrive home and stare into the fridge. I've been getting creative with bagged salads, chicken sausages, soup, or pasta. Breakfast for dinner has been a winner lately as are quesadillas with heaps of homemade guacamole. And ice cream, of course. Oh, and peanut butter and jelly on whole wheat bread. I've discovered it's kind of magical if you make it into a warm panino. \u003c/p>\n\u003cp>So when I wrote about the difficulties of cooking for one on my own blog recently, many of my readers chimed in with menu ideas, book suggestions, and general encouragement. These are the moments I cherish the time I spend on the blog--it truly is a little community. After seriously considering each comment, I decided to take their advice, checked out some of the books from the library and even purchased one that I really came to love. For this week's post, I thought I'd share with you the ins and outs of some solo eating and cooking books so, in the case that you should find yourself alone in your painfully over-priced apartment, you won’t be staring at an empty fridge or relying solely on Trader Joe's taquitos. Those can get old after awhile. \u003c/p>\n\u003cblockquote>\u003cp>\n\"Dinner alone is one of life's pleasures. Certainly cooking for oneself reveals man at his weirdest. People lie when you ask them what they eat when they are alone. A salad, they tell you. But when you persist, they confess to peanut butter and bacon sandwiches deep fried and eaten with hot sauce, or spaghetti with butter and grape jam\" –Laurie Colwin, \"Alone in the Kitchen with an Eggplant\" from \u003cem>Home Cooking\u003c/em> \u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Solo Suppers: Simple Delicious Meals to Cook for Yourself by Joyce Goldstein\u003c/strong>\u003cbr>\nThis book was recommended to me by my blogging friend Janet Gardner of \u003ca href=\"http://prettygreengirl.com/\">Pretty Green Girl\u003c/a>, and it's downright likeable. Goldstein doesn't lament the fact that you're eating alone. In fact, the premise is simple: singles represent the fasted-growing segment of the U.S. population (7) yet there are few cookbooks geared towards actual gourmet recipes for one. We see many books geared towards young singles cooking on a budget, but Goldstein wanted to talk about sauces, and Sicilian swordfish, and risotto with mushrooms and peas. Leafing through the book, I found many dishes I wanted to try. And the ingredient list made perfect sense: the quantities were small; I didn't have to sit down with my calculator and cut the recipe down by 2/3 (and often recipes don't reduce all that precisely). Her section on Stocking the Pantry is useful and I loved her Sauce Chapter (Romesco, Peanut Sauce, Mango chutney…). She also mentions ways to recreate each meal into a \"New Creation\" using leftovers. This seemed a little too planned out and a bit depressing to me for some reason, but I get the idea. It's just, how many days a week can a girl eat pork loin used in different ways? I giggled while reading her suggestions on looking for smaller bottles of wine. Really? Isn't this a time when we should all be drinking more? Much more? While I'll admit that my spinach sometimes will go bad, my wine never does. But all in all, this is a useful and relatively timeless book to add to the collection. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Going Solo in the Kitchen by Jane Doerfer\u003c/strong>\u003cbr>\nThis book was written in 1995 and lets be honest: in many ways, you can tell. While there aren't any photos and while there's a lot of \"fluff\" at the beginning of the book (Selecting a Market, Dealing with the Butcher), it is a good basic primer for someone who is looking for quite simple, approachable recipes. Doerfer was also ahead of her time in that the focus of the book is on seasonally available recipes using good fats. She's written an incredible Salad chapter with options ranging from Greek Salad to a Couscous and Sweet Potato Salad. And she also has nice entrée ideas that I have yet to see parceled out for just one--dishes like Turkey Pot Pie and Crab Cakes. \u003c/p>\n\u003cp>In her introduction, Jane notes, \"We may begin solo cooking for different reasons, but we end up with the same reality: Nothing tastes quite as good as a meal you've thought about and taken the time to prepare and enjoy.\" Again, I like the fact that she doesn't judge or lament or become too emotionally invested in the fact that her readers are in a situation where they're eating alone. Instead, she cuts to the chase. She does do the whole leftover rigmarole, too on recycling meals over and over. Not only does this seem like a bummer but it's confusing: if you're using smaller proportions to cook for one, why would you have so much leftover in the first place? \u003c/p>\n\u003cp>\u003cstrong>Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and Dining Alone edited by Jenni Ferrari-Adler\u003c/strong>\u003cbr>\nThis book was recommended to me by my blogging friend Denise over at\u003ca href=\"http://chezdanisse.blogspot.com/\"> Chez Danisse\u003c/a>, and it differs from the previous two books I've discussed in that it's much more literary and much less a How-To Guide or Cookbook. Sure there are a few recipes scattered throughout, but what Ferrari-Adler's done here is invite and solicit writers and food personalities to contribute to a collection dealing with the theme of eating alone. The back-story? Ferrari-Adler found herself living alone for the first time at twenty-seven while in the MFA program at the University of Michigan. She started cultivating a life of eating odd meals. Alone. But as she so quickly points out, \"alone and lonely are not synonymous\" (14). So in putting together the book, she notes: \"Maybe I could break the silence and help men and women everywhere be less alone together\" (8). \u003c/p>\n\u003cp>And I have to say, it's worked. The essays are all quite different in subject and scope and there is a nice grouping of men and women of various ages. The collection starts with Laurie Colwin’s well-known essay, \"Alone in the Kitchen with an Eggplant,\" originally published in her book, \u003cem>Home Cooking\u003c/em>. If you haven't read the essay, Colwin details life in her tiny NY apartment with a kitchen that consisted of a hot plate, a metal counter, and a kids-sized small fridge. Colwin began adjusting to cooking with two burners (soup, spaghetti, and eggplant were big hits). Ferrari-Adler also includes one of my favorite food writers, Amanda Hesser, and her piece entitled \"Single Cuisine.\" In it, Hesser writes about her last night home alone as a married woman and gives her recipe for truffled egg toast. There are lovely pieces by Dan Chaon and Steve Almond and a great essay by Haruki Murakami on \"The Year of Spaghetti.\" As an English nerd and a fan of many of these writers, this compilation was a treat. In a few short pieces, you get a glimpse into each writer's personality, domestic space, and approach to food. A rich opportunity. \u003c/p>\n\u003cp>\u003cstrong>What we eat when we eat alone by Deborah Madison and Patrick McFarlin \u003c/strong>\u003cbr>\nI was most excited to check out this book. I'm a big Deborah Madison fan and I'd heard it was lovingly illustrated (by McFarlin) with quirky pictures instead of traditionally photographed. I dove right in and with each flip of the page, was more and more disappointed. They begin by explaining what Patrick in particular began to discover as he spoke to people about their solo eating habits: \"a portrait of human behavior sprung free from conventions, a secret life of consumption born out of the temporary freedom--or burden, for some--of being alone\" (10). Hmm. Why did this passage leave a bad taste in my mouth? A secret life of consumption? Why so secret? It turns out the entire book is colored by this tinge of minor shame or embarrassment regarding eating alone--the last thing I want to read right now. There are odd tangents on gender differences: linguistically, apparently men use more active/violent verbs to describe cooking than women and women are more self-deprecating when talking about eating alone. OK, so what's the point? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3980.jpg\" alt=\"Patrick McFarlin's illustrations\" title=\"Patrick McFarlin's illustrations\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12477\">\u003cbr>\n\u003cem>Patrick McFarlin's illustrations\u003c/em>\u003c/p>\n\u003cp>The book seems to struggle for a unified personality of purpose. Along with the gender digressions, there is a really odd collection of recipes--many of which I found to be completely uninspired. Bachelor Tofu Sandwiches? How about Breakfast Burrito for Day and Night? Then as much as I wanted to like the illustrations, many of them were of men in their boxer shorts or slippers haphazardly preparing a meal or staring into the fridge. Again, kind of makes me want to throw in the towel and head out to get some take-out--not what Madison was shooting for, I'm guessing. There are even anecdotes on Eating in Bed and Negotiating Eating on the Couch with a Cat. Seriously? For a book with a presumed audience of many solo eaters, I can't say that Madison or McFarlin have enticed us with recipes, the illustrations, or sentiment. \u003c/p>\n\u003cp>\u003cstrong>The Pleasures of Cooking For One by Judith Jones \u003c/strong>\u003cbr>\nAnd then, Judith Jones brings home the bacon. This book is sweet and substantial. It's a keeper. She doesn’t judge (although she does use the word \"live alones\" which kind of makes me want to slit my wrists. Yikes. When did I become a live alone?). She doesn't demean with lame watered down recipes. And that's probably because the premise of the book comes from such a genuine place of experience. Jones' husband passed away in 1996 and after his death, she's struggled with cooking alone. Like Goldstein, she begins with numbers: 51% of New Yorkers live alone, yet stores packages everything large and restaurants don't cater to single eaters (vii). Thus, her book was born. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3985.jpg\" alt=\"The Pleasures of Cooking for One\" title=\"The Pleasures of Cooking for One\" width=\"500\" height=\"364\" class=\"alignnone size-full wp-image-12476\">\u003cbr>\n\u003cem>Judith Jones' perfect blend of apt recipes, general kitchen advice, and genuine sentiment\u003c/em>\u003c/p>\n\u003cp>Like many of the other authors, she discusses stocking your cupboards (sugars, flour, broth, canned tomatoes), your freezer (pesto, cream sauce, pastry dough) and your refrigerator (butter, eggs, mustard, sausage, jams). While I mentioned above that I'm not drawn to discussions on ways to recreate leftovers, Jones does have a likeable segment on the Nine Lives of a Turkey, detailing ways to recreate leftovers (turkey tetrazzini, waldorf salad). But what I really loved about this book are the substantial, inspiring, and challenging recipes along with the lovely photographs and her encouraging and precise tone. You won't find breakfast burritos here although you will find Beef Bourguignon, Red Flannel Pork Hash or a Filet of Fish in Parchment Paper. Now that's the kind of cooking I'm talking about. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>To close, I've taken the advice of my family, friends, and readers and decided not to be too hard on myself. Cereal for dinner? Fine. Now's not the time to put the pressure on myself to make elaborate meals unless it feels right. But I'm also making a huge effort not to get too caught up in that anxious feeling I first met on a night in July in Provincetown when the sun began to set and I realized I was alone and hadn't yet eaten dinner. Let's just say I'm getting used to that feeling. In the introduction to her book, Judith Jones notes, \"If you like good food, why not honor yourself enough to make a pleasing meal and relish every mouthful? (ix)\" I'll raise a glass to that. \u003c/p>\n\n",
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"excerpt": "After many years of cooking for two, Megan Gordon finds herself in the kitchen alone. After sulking for a few months, she's decided to crawl out from the bagged salads and Trader Joe's taquitos to explore recipes, advice, and literary essays on cooking and eating for one. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3976.jpg\" alt=\"Solo Cooking Books\" title=\"Solo Cooking Books\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12478\">\u003cbr>\n\u003cem>What I've been up to lately\u003c/em>\u003c/p>\n\u003cp>First I'll begin by saying I've never been one to eat out at restaurants alone. I know there are people out there who are unphased by that sort of thing, but I'm not one of them. Now coffee or lunch is one thing--but sitting at a restaurant for a solo dinner isn't my cup of tea. One summer when I was finishing up graduate school in Boston, I decided to treat myself to a week at a Bed and Breakfast on the Cape. It was going to be my solo, independent adventure--and during the day, it was. I lounged on the beach reading book after book, strolled the different little towns looking in antique stores and eating ice cream cones, and rented a cruiser bike to explore the marshy trails. And then the sun set and the anxiety kicked in: what to do for dinner? What to do that night? I couldn't possibly go out by myself. \u003c/p>\n\u003cp>A friend gave me a little perspective, telling me not to be so taken with myself: \u003cem>you really think people are even noticing you or the fact that you're by yourself. Everyone has to eat. No one cares if you're doing it alone. In fact, no one in the restaurant cares about you period. \u003c/em>Ouch. But she had a point. I was thinking that people would stare or wonder or feel sorry for me when, in fact, they were just enjoying their fish and chips like everyone else. So that helped. But still--I enjoy sharing a meal with someone else. Period. This goes for eating out in restaurants, but I've recently discovered it also goes for preparing meals at home. \u003c/p>\n\u003cp>And this brings me to the present moment--the moment in which I tell you that my relationship of twelve years recently ended. I'm thirty-one, so that was essentially my entire adult life. Suffice it to say, I've never really lived by myself for any extended period of time and here I find myself in a new apartment in San Francisco alone. Not exactly what I'd planned, but I suppose that's how those things usually work. So once again I remain quite busy during the day, but then I arrive home and stare into the fridge. I've been getting creative with bagged salads, chicken sausages, soup, or pasta. Breakfast for dinner has been a winner lately as are quesadillas with heaps of homemade guacamole. And ice cream, of course. Oh, and peanut butter and jelly on whole wheat bread. I've discovered it's kind of magical if you make it into a warm panino. \u003c/p>\n\u003cp>So when I wrote about the difficulties of cooking for one on my own blog recently, many of my readers chimed in with menu ideas, book suggestions, and general encouragement. These are the moments I cherish the time I spend on the blog--it truly is a little community. After seriously considering each comment, I decided to take their advice, checked out some of the books from the library and even purchased one that I really came to love. For this week's post, I thought I'd share with you the ins and outs of some solo eating and cooking books so, in the case that you should find yourself alone in your painfully over-priced apartment, you won’t be staring at an empty fridge or relying solely on Trader Joe's taquitos. Those can get old after awhile. \u003c/p>\n\u003cblockquote>\u003cp>\n\"Dinner alone is one of life's pleasures. Certainly cooking for oneself reveals man at his weirdest. People lie when you ask them what they eat when they are alone. A salad, they tell you. But when you persist, they confess to peanut butter and bacon sandwiches deep fried and eaten with hot sauce, or spaghetti with butter and grape jam\" –Laurie Colwin, \"Alone in the Kitchen with an Eggplant\" from \u003cem>Home Cooking\u003c/em> \u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Solo Suppers: Simple Delicious Meals to Cook for Yourself by Joyce Goldstein\u003c/strong>\u003cbr>\nThis book was recommended to me by my blogging friend Janet Gardner of \u003ca href=\"http://prettygreengirl.com/\">Pretty Green Girl\u003c/a>, and it's downright likeable. Goldstein doesn't lament the fact that you're eating alone. In fact, the premise is simple: singles represent the fasted-growing segment of the U.S. population (7) yet there are few cookbooks geared towards actual gourmet recipes for one. We see many books geared towards young singles cooking on a budget, but Goldstein wanted to talk about sauces, and Sicilian swordfish, and risotto with mushrooms and peas. Leafing through the book, I found many dishes I wanted to try. And the ingredient list made perfect sense: the quantities were small; I didn't have to sit down with my calculator and cut the recipe down by 2/3 (and often recipes don't reduce all that precisely). Her section on Stocking the Pantry is useful and I loved her Sauce Chapter (Romesco, Peanut Sauce, Mango chutney…). She also mentions ways to recreate each meal into a \"New Creation\" using leftovers. This seemed a little too planned out and a bit depressing to me for some reason, but I get the idea. It's just, how many days a week can a girl eat pork loin used in different ways? I giggled while reading her suggestions on looking for smaller bottles of wine. Really? Isn't this a time when we should all be drinking more? Much more? While I'll admit that my spinach sometimes will go bad, my wine never does. But all in all, this is a useful and relatively timeless book to add to the collection. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Going Solo in the Kitchen by Jane Doerfer\u003c/strong>\u003cbr>\nThis book was written in 1995 and lets be honest: in many ways, you can tell. While there aren't any photos and while there's a lot of \"fluff\" at the beginning of the book (Selecting a Market, Dealing with the Butcher), it is a good basic primer for someone who is looking for quite simple, approachable recipes. Doerfer was also ahead of her time in that the focus of the book is on seasonally available recipes using good fats. She's written an incredible Salad chapter with options ranging from Greek Salad to a Couscous and Sweet Potato Salad. And she also has nice entrée ideas that I have yet to see parceled out for just one--dishes like Turkey Pot Pie and Crab Cakes. \u003c/p>\n\u003cp>In her introduction, Jane notes, \"We may begin solo cooking for different reasons, but we end up with the same reality: Nothing tastes quite as good as a meal you've thought about and taken the time to prepare and enjoy.\" Again, I like the fact that she doesn't judge or lament or become too emotionally invested in the fact that her readers are in a situation where they're eating alone. Instead, she cuts to the chase. She does do the whole leftover rigmarole, too on recycling meals over and over. Not only does this seem like a bummer but it's confusing: if you're using smaller proportions to cook for one, why would you have so much leftover in the first place? \u003c/p>\n\u003cp>\u003cstrong>Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and Dining Alone edited by Jenni Ferrari-Adler\u003c/strong>\u003cbr>\nThis book was recommended to me by my blogging friend Denise over at\u003ca href=\"http://chezdanisse.blogspot.com/\"> Chez Danisse\u003c/a>, and it differs from the previous two books I've discussed in that it's much more literary and much less a How-To Guide or Cookbook. Sure there are a few recipes scattered throughout, but what Ferrari-Adler's done here is invite and solicit writers and food personalities to contribute to a collection dealing with the theme of eating alone. The back-story? Ferrari-Adler found herself living alone for the first time at twenty-seven while in the MFA program at the University of Michigan. She started cultivating a life of eating odd meals. Alone. But as she so quickly points out, \"alone and lonely are not synonymous\" (14). So in putting together the book, she notes: \"Maybe I could break the silence and help men and women everywhere be less alone together\" (8). \u003c/p>\n\u003cp>And I have to say, it's worked. The essays are all quite different in subject and scope and there is a nice grouping of men and women of various ages. The collection starts with Laurie Colwin’s well-known essay, \"Alone in the Kitchen with an Eggplant,\" originally published in her book, \u003cem>Home Cooking\u003c/em>. If you haven't read the essay, Colwin details life in her tiny NY apartment with a kitchen that consisted of a hot plate, a metal counter, and a kids-sized small fridge. Colwin began adjusting to cooking with two burners (soup, spaghetti, and eggplant were big hits). Ferrari-Adler also includes one of my favorite food writers, Amanda Hesser, and her piece entitled \"Single Cuisine.\" In it, Hesser writes about her last night home alone as a married woman and gives her recipe for truffled egg toast. There are lovely pieces by Dan Chaon and Steve Almond and a great essay by Haruki Murakami on \"The Year of Spaghetti.\" As an English nerd and a fan of many of these writers, this compilation was a treat. In a few short pieces, you get a glimpse into each writer's personality, domestic space, and approach to food. A rich opportunity. \u003c/p>\n\u003cp>\u003cstrong>What we eat when we eat alone by Deborah Madison and Patrick McFarlin \u003c/strong>\u003cbr>\nI was most excited to check out this book. I'm a big Deborah Madison fan and I'd heard it was lovingly illustrated (by McFarlin) with quirky pictures instead of traditionally photographed. I dove right in and with each flip of the page, was more and more disappointed. They begin by explaining what Patrick in particular began to discover as he spoke to people about their solo eating habits: \"a portrait of human behavior sprung free from conventions, a secret life of consumption born out of the temporary freedom--or burden, for some--of being alone\" (10). Hmm. Why did this passage leave a bad taste in my mouth? A secret life of consumption? Why so secret? It turns out the entire book is colored by this tinge of minor shame or embarrassment regarding eating alone--the last thing I want to read right now. There are odd tangents on gender differences: linguistically, apparently men use more active/violent verbs to describe cooking than women and women are more self-deprecating when talking about eating alone. OK, so what's the point? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3980.jpg\" alt=\"Patrick McFarlin's illustrations\" title=\"Patrick McFarlin's illustrations\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12477\">\u003cbr>\n\u003cem>Patrick McFarlin's illustrations\u003c/em>\u003c/p>\n\u003cp>The book seems to struggle for a unified personality of purpose. Along with the gender digressions, there is a really odd collection of recipes--many of which I found to be completely uninspired. Bachelor Tofu Sandwiches? How about Breakfast Burrito for Day and Night? Then as much as I wanted to like the illustrations, many of them were of men in their boxer shorts or slippers haphazardly preparing a meal or staring into the fridge. Again, kind of makes me want to throw in the towel and head out to get some take-out--not what Madison was shooting for, I'm guessing. There are even anecdotes on Eating in Bed and Negotiating Eating on the Couch with a Cat. Seriously? For a book with a presumed audience of many solo eaters, I can't say that Madison or McFarlin have enticed us with recipes, the illustrations, or sentiment. \u003c/p>\n\u003cp>\u003cstrong>The Pleasures of Cooking For One by Judith Jones \u003c/strong>\u003cbr>\nAnd then, Judith Jones brings home the bacon. This book is sweet and substantial. It's a keeper. She doesn’t judge (although she does use the word \"live alones\" which kind of makes me want to slit my wrists. Yikes. When did I become a live alone?). She doesn't demean with lame watered down recipes. And that's probably because the premise of the book comes from such a genuine place of experience. Jones' husband passed away in 1996 and after his death, she's struggled with cooking alone. Like Goldstein, she begins with numbers: 51% of New Yorkers live alone, yet stores packages everything large and restaurants don't cater to single eaters (vii). Thus, her book was born. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3985.jpg\" alt=\"The Pleasures of Cooking for One\" title=\"The Pleasures of Cooking for One\" width=\"500\" height=\"364\" class=\"alignnone size-full wp-image-12476\">\u003cbr>\n\u003cem>Judith Jones' perfect blend of apt recipes, general kitchen advice, and genuine sentiment\u003c/em>\u003c/p>\n\u003cp>Like many of the other authors, she discusses stocking your cupboards (sugars, flour, broth, canned tomatoes), your freezer (pesto, cream sauce, pastry dough) and your refrigerator (butter, eggs, mustard, sausage, jams). While I mentioned above that I'm not drawn to discussions on ways to recreate leftovers, Jones does have a likeable segment on the Nine Lives of a Turkey, detailing ways to recreate leftovers (turkey tetrazzini, waldorf salad). But what I really loved about this book are the substantial, inspiring, and challenging recipes along with the lovely photographs and her encouraging and precise tone. You won't find breakfast burritos here although you will find Beef Bourguignon, Red Flannel Pork Hash or a Filet of Fish in Parchment Paper. Now that's the kind of cooking I'm talking about. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To close, I've taken the advice of my family, friends, and readers and decided not to be too hard on myself. Cereal for dinner? Fine. Now's not the time to put the pressure on myself to make elaborate meals unless it feels right. But I'm also making a huge effort not to get too caught up in that anxious feeling I first met on a night in July in Provincetown when the sun began to set and I realized I was alone and hadn't yet eaten dinner. Let's just say I'm getting used to that feeling. In the introduction to her book, Judith Jones notes, \"If you like good food, why not honor yourself enough to make a pleasing meal and relish every mouthful? (ix)\" I'll raise a glass to that. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "On My Shelf: Ready for Dessert",
"title": "On My Shelf: Ready for Dessert",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Ready-for-Dessert11.jpg\" alt=\"Ready for Dessert - My Best Recipes by David Lebovitz\" title=\"Ready for Dessert - My Best Recipes by David Lebovitz\" width=\"273\" height=\"350\" class=\"alignleft size-full wp-image-12324\">According to \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a>, \"Each year, hundreds of cookbooks are released, which means that inevitably, many must go to make room for the new.\"\u003c/p>\n\u003cp>One look through his latest book \u003ca href=\"http://www.amazon.com/Ready-Dessert-My-Best-Recipes/dp/158008138X/ref=sr_1_1?ie=UTF8&s=books&qid=1270825502&sr=1-1\">\u003cem>Ready for Dessert\u003c/em>\u003c/a> (his original title idea was \u003cem>David's Greatest Hits\u003c/em>) is enough to make me want to do just that-- clear my shelf of all the pretty, rarely-used dessert tomes that do little else than collect dust and take up space in my kitchen.\u003c/p>\n\u003cp>My copy of Lebovitz's book is already stained (with coffee) from just looking at it. It's the best type of food porn available: high production values (great recipes and gorgeous photography by Maren Caruso); a cast of stars (Chocolate Orbit Cake, Kumquat Sticky Toffee Pudding, Apple-Quince Tarte Tatin) that are hot, but not out of reach; and a writer who supplies, if not a story line, then enough anecdotes to keep me interested (The Racine's Cake recipe was, after all, found written on a men's room wall). It's one sexy book.\u003c/p>\n\u003cp>\u003ca href=\"http://michaelprocopio.wordpress.com/2009/06/18/on-my-shelf-the-sweet-life-in-paris/\">The first time I met David Lebovitz\u003c/a>, one of the first things out of his mouth was \"I'm not a nice person,\" which I found interesting, since the impression I got from him was the exact opposite. If he is, in fact, not a nice person at all, he's hidden his misanthropy entirely in what is a very friendly, approachable cookbook. The Caramelization guidelines for both wet and dry caramel, with their step-by-step photos, careful instruction, and simple explanation are worth the price of admission alone. And the overall tone is warm, funny and, with the exception of crowing over his chocolate chip cookies (page 188)), modest. I've made those cookies. He can crow all he wants.\u003c/p>\n\u003cp>Unfussy, straightforward desserts that rely more upon the complexity or impact of flavor than frills are Lebovitz's hallmark. From the subtlety of his Black Currant Tea Crème Brûlée (page 129) to the luciously rich Chocolate Pavé (page 25), \u003cem>Ready for Dessert\u003c/em> offers a wide range of recipes that are within the grasp of all but the most inept cooks. And, even then, there's always that Chocolate Orbit (née Idiot) cake (page 26).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And one look at his Orange-Almond Bread Pudding (page 136) drizzled with Tangerine Butterscotch Sauce (page 242) is enough to make me Crème Anglais (page 237) my pants. Rarely has a cookbook inspired me to roll up my sleeves and get baking.\u003c/p>\n\u003cp>I highly recommend this book.\u003c/p>\n\u003cp>\u003cstrong>David Lebovitz's Chocolate Chip Cookies\u003c/strong> (excerpt from Ready for Dessert, page 188. Published with permission.)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups (350g) all-purpose flour\u003c/p>\n\u003cp>3/4 teaspoon baking soda\u003c/p>\n\u003cp>1/8 teaspoon salt\u003c/p>\n\u003cp>1 cup (8 ounces/225 g) unsalted butter, at room temperature\u003c/p>\n\u003cp>1 cup (215 g) packed light brown sugar\u003c/p>\n\u003cp>3/4 cup granulated sugar\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>2 large eggs, at room temperature\u003c/p>\n\u003cp>2 cups (about 225 g) nuts, such as walnuts, pecans, almonds, or macadamia nuts, toasted and coarsely chopped\u003c/p>\n\u003cp>14 ounces (400 g) bittersweet or semisweet chocolate, coarsely chopped into 1/2-to 1-inch (1.5- to 3-cm) chunks or 3 cups (340 g) chocolate drops (see Tip)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a small bowl, whisk together flour, baking soda, and salt.\u003c/p>\n\u003cp>2. In a stand mixer fitted with a paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Beat in the eggs on at a time until thoroughly incorporated, then stir in the flour mixer followed by the nuts and chocolate chunks.\u003c/p>\n\u003cp>3. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches (23 cm) long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours.\u003c/p>\n\u003cp>4. Position racks in the upper and lower thirds of the oven; preheat the oven to 350ºF (175ºC). Line 2 baking sheets with parchment paper or silicone baking mats.\u003c/p>\n\u003cp>5. Slice logs into disks 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the nuts or chips crumble out, simply push them back in.\u003c/p>\n\u003cp>6. Bake, rotating the baking sheets midway through the baking, until the cookies are very lightly browned in the centers, about 10 minutes. If you like soft cookies, as I do, err on the side of underbaking.\u003c/p>\n\u003cp>7. Let cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.\u003c/p>\n\u003cp>\u003cstrong>Storage:\u003c/strong> The dough logs can be refrigerated for 1 week or frozen for up to 1 month. The baked cookies will keep well in an airtight container for up to 4 days.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tip:\u003c/strong> Many chocolate makers now produce chocolate \"drops\" or \"chunks\" that are suitable for use in this recipe. Regular chocolate chips are designed to resist melting, so I don't use them in my chocolate chip cookies.\u003c/p>\n\n",
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"excerpt": "My copy of Lebovitz's book is already stained (with coffee) from just looking at it. It's the best type of food porn available: high production values (great recipes and gorgeous photography by Maren Caruso); a cast of stars (Chocolate Orbit Cake, Kumquat Sticky Toffee Pudding, Apple-Quince Tarte Tatin) that are hot, but not out of reach; and a writer who supplies, if not a story line, then enough anecdotes to keep me interested (The Racine's Cake recipe was, after all, found written on a men's room wall). It's one sexy book.",
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"title": "On My Shelf: Ready for Dessert | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Ready-for-Dessert11.jpg\" alt=\"Ready for Dessert - My Best Recipes by David Lebovitz\" title=\"Ready for Dessert - My Best Recipes by David Lebovitz\" width=\"273\" height=\"350\" class=\"alignleft size-full wp-image-12324\">According to \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a>, \"Each year, hundreds of cookbooks are released, which means that inevitably, many must go to make room for the new.\"\u003c/p>\n\u003cp>One look through his latest book \u003ca href=\"http://www.amazon.com/Ready-Dessert-My-Best-Recipes/dp/158008138X/ref=sr_1_1?ie=UTF8&s=books&qid=1270825502&sr=1-1\">\u003cem>Ready for Dessert\u003c/em>\u003c/a> (his original title idea was \u003cem>David's Greatest Hits\u003c/em>) is enough to make me want to do just that-- clear my shelf of all the pretty, rarely-used dessert tomes that do little else than collect dust and take up space in my kitchen.\u003c/p>\n\u003cp>My copy of Lebovitz's book is already stained (with coffee) from just looking at it. It's the best type of food porn available: high production values (great recipes and gorgeous photography by Maren Caruso); a cast of stars (Chocolate Orbit Cake, Kumquat Sticky Toffee Pudding, Apple-Quince Tarte Tatin) that are hot, but not out of reach; and a writer who supplies, if not a story line, then enough anecdotes to keep me interested (The Racine's Cake recipe was, after all, found written on a men's room wall). It's one sexy book.\u003c/p>\n\u003cp>\u003ca href=\"http://michaelprocopio.wordpress.com/2009/06/18/on-my-shelf-the-sweet-life-in-paris/\">The first time I met David Lebovitz\u003c/a>, one of the first things out of his mouth was \"I'm not a nice person,\" which I found interesting, since the impression I got from him was the exact opposite. If he is, in fact, not a nice person at all, he's hidden his misanthropy entirely in what is a very friendly, approachable cookbook. The Caramelization guidelines for both wet and dry caramel, with their step-by-step photos, careful instruction, and simple explanation are worth the price of admission alone. And the overall tone is warm, funny and, with the exception of crowing over his chocolate chip cookies (page 188)), modest. I've made those cookies. He can crow all he wants.\u003c/p>\n\u003cp>Unfussy, straightforward desserts that rely more upon the complexity or impact of flavor than frills are Lebovitz's hallmark. From the subtlety of his Black Currant Tea Crème Brûlée (page 129) to the luciously rich Chocolate Pavé (page 25), \u003cem>Ready for Dessert\u003c/em> offers a wide range of recipes that are within the grasp of all but the most inept cooks. And, even then, there's always that Chocolate Orbit (née Idiot) cake (page 26).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And one look at his Orange-Almond Bread Pudding (page 136) drizzled with Tangerine Butterscotch Sauce (page 242) is enough to make me Crème Anglais (page 237) my pants. Rarely has a cookbook inspired me to roll up my sleeves and get baking.\u003c/p>\n\u003cp>I highly recommend this book.\u003c/p>\n\u003cp>\u003cstrong>David Lebovitz's Chocolate Chip Cookies\u003c/strong> (excerpt from Ready for Dessert, page 188. Published with permission.)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups (350g) all-purpose flour\u003c/p>\n\u003cp>3/4 teaspoon baking soda\u003c/p>\n\u003cp>1/8 teaspoon salt\u003c/p>\n\u003cp>1 cup (8 ounces/225 g) unsalted butter, at room temperature\u003c/p>\n\u003cp>1 cup (215 g) packed light brown sugar\u003c/p>\n\u003cp>3/4 cup granulated sugar\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>2 large eggs, at room temperature\u003c/p>\n\u003cp>2 cups (about 225 g) nuts, such as walnuts, pecans, almonds, or macadamia nuts, toasted and coarsely chopped\u003c/p>\n\u003cp>14 ounces (400 g) bittersweet or semisweet chocolate, coarsely chopped into 1/2-to 1-inch (1.5- to 3-cm) chunks or 3 cups (340 g) chocolate drops (see Tip)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a small bowl, whisk together flour, baking soda, and salt.\u003c/p>\n\u003cp>2. In a stand mixer fitted with a paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Beat in the eggs on at a time until thoroughly incorporated, then stir in the flour mixer followed by the nuts and chocolate chunks.\u003c/p>\n\u003cp>3. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches (23 cm) long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours.\u003c/p>\n\u003cp>4. Position racks in the upper and lower thirds of the oven; preheat the oven to 350ºF (175ºC). Line 2 baking sheets with parchment paper or silicone baking mats.\u003c/p>\n\u003cp>5. Slice logs into disks 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the nuts or chips crumble out, simply push them back in.\u003c/p>\n\u003cp>6. Bake, rotating the baking sheets midway through the baking, until the cookies are very lightly browned in the centers, about 10 minutes. If you like soft cookies, as I do, err on the side of underbaking.\u003c/p>\n\u003cp>7. Let cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.\u003c/p>\n\u003cp>\u003cstrong>Storage:\u003c/strong> The dough logs can be refrigerated for 1 week or frozen for up to 1 month. The baked cookies will keep well in an airtight container for up to 4 days.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tip:\u003c/strong> Many chocolate makers now produce chocolate \"drops\" or \"chunks\" that are suitable for use in this recipe. Regular chocolate chips are designed to resist melting, so I don't use them in my chocolate chip cookies.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sparkling Citrus Gelée for New Year's Eve",
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"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/cocktail-nye300.jpg\" alt=\"Sparkling Citrus Gelee. Photo by Steve Duell\" title=\"Sparkling Citrus Gelee. Photo by Steve Duell\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-9361\">What are you doing for New Year's Eve? As much as I'd like to be waltzing in silver lamé, this year I'll be taking a page from the late novelist and essayist Laurie Colwin, who wrote persuasively in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060955317/kqedorg-20\">More Home Cooking\u003c/a> about the joys of opting out of the big razzle-dazzle. Instead, she brought the party home, making a tradition out of sharing champagne, salmon, and homemade biscuits with friends and family at home. \u003c/p>\n\u003cp>After all, who wants to scramble for reservations when so many restaurants will be flinging confetti on the tablecloths and pushing high-priced prix fixe menus and set seatings?\u003c/p>\n\u003cp>Instead, I'll be corralling a small group for dinner at six, starting with a champagne cocktail hour with crab salad in endive spears, followed by chestnut soup with warm popovers, slow-roasted artic char plastered with herbs, and for dessert, an adaptation of David Lebovitz's Champagne Citrus Gelée, from his excellent first cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060191856/kqedorg-20\">Room for Dessert\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/davidlebovitz\">Lebovitz\u003c/a>, who used to be a pastry chef at Chez Panisse, took the ex-pat route over a decade ago and has since created an enviable life for himself in Paris, writing cookbooks and a very popular \u003ca href=\"http://www.davidlebovitz.com/\">blog\u003c/a>, teaching cooking workshops, and leading food/chocolate/pastry tours throughout France. In my experience, every recipe of his that I've made has been plate-cleaningly delicious, since he has not just skill and smarts but also a great palate and a willingness to test and test and test again. \u003c/p>\n\u003cp>This, however, is my own version of Lebovitz's recipe, tweaked and modified to reflect my personal taste. But I'm absolutely indebted to his book for the original concept, and for creating a dessert that's not only sparkly and festive but also perfectly seasonal for San Francisco in the wintertime, when the citrus and pomegranates come in. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It can also be eaten by almost everyone, no mean feat in the Bay Area. Wheat-, gluten-, dairy-, and fat-free, there's nothing here to wreak havoc on even the most stringent January 1st resolution. No, you couldn't serve it to vegans, but you could probably mess around and figure out how to replace the gelatin with agar-agar. Skipping the alcohol? Replace the champagne with a pleasant, not-too-sweet sparkling fruit juice. Strictly no-sugar? Serve the citrus compote plain. Even without the gelée, the colors look gorgeous enough to be worth a toast. \u003c/p>\n\u003cp>\u003cstrong>Sparkling Citrus Gelée\u003c/strong>\u003cbr>\nLook for the little orange-and-white boxes of Knox unflavored gelatin in the powdered dessert mix/Jell-O section of the baking aisle. Don't even \u003cem>think\u003c/em> of using lemon Jell-O. \u003c/p>\n\u003cp>\u003cstrong>\u003cem>Serves 8\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 pink grapefruits\u003cbr>\n2 navel oranges\u003cbr>\n2 blood oranges\u003cbr>\n1-2 tbsp good-quality orange liqueur, such as Grand Marnier (not the cheap stuff that tastes like baby aspirin)\u003c/p>\n\u003cp>2 envelopes powdered unflavored gelatin (such as Knox)\u003cbr>\n1/2 to 3/4 cup sugar, or to taste\u003cbr>\n1 bottle (750 ml) sparkling wine, Prosecco, or Champagne (not Cooks, but not Tattinger, either. Something Californian in the $10-$15 range should be just fine)\u003cbr>\nJuice of 1 lime or lemon (and use a real one, not a squirt from one of those nasty plastic jobs full of bitter battery acid)\u003c/p>\n\u003cp>12 kumquats, ends and seeds removed, sliced thinly\u003cbr>\nSeeds of 1 large pomegranate\u003cbr>\nSoft Candied Citrus Peel in syrup (see below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. First, prep your fruit: Cut off the top and bottom of the grapefruit so it sits flat, then slice off peel and white membrane from top to bottom in vertical strips, moving around the circumference. Trim off every speck of white pith. Really, get it off now. You'll thank me later. \u003c/p>\n\u003cp>2. Cupping the now-naked fruit with one hand, free the fruit segments from between the \"fans\" of tough membrane using a small sharp paring knife. Do this over a bowl so you can catch all the excess juice. Slice or wiggle the fruit out, so you get a glistening arc of membrane-free fruit. Drop fruit slices into the bowl. \u003c/p>\n\u003cp>3. Repeat with remaining grapefruits and oranges. Sprinkle with orange liqueur, if desired. Refrigerate, tightly covered, if not using right away.\u003c/p>\n\u003cp>4. When you're ready to make the gelée, drain juice from fruit segments and reserve; you should have at least 1 cup. Sprinkle gelatin over 1/2 cup reserved fruit juice and let soften for 5 minutes. \u003c/p>\n\u003cp>5. Heat additional 1/2 cup juice with sugar until sugar dissolves and mixture is hot. Pour sugar syrup over gelatin and stir until gelatin is thoroughly dissolved. Pour the gelatin mixture into a big bowl. \u003c/p>\n\u003cp>6. Pop the cork on your sparkling wine and pour in the whole bottle. Watch out for the froth! Add about half the lime or lemon juice, then taste and add more as needed. Cover and refrigerate until it begins to thicken and set.\u003c/p>\n\u003cp>7. Make the candied peel in syrup (recipe below), or take it out of the fridge if you made it earlier. Warm gently until syrup is liquid again. Stir in sliced kumquats. Take off heat and set aside.\u003c/p>\n\u003cp>8. Take out 8 stemmed parfait or wine glasses. Drain the kumquats/candied peel. (Save the orange syrup if you can think of something to do with it later). Get out the gelée, the pomegranate seeds, and the bowl of fruit slices. \u003c/p>\n\u003cp>9. To assemble, spoon some of the gelée into each glass. Add some pomegranate seeds, a few pieces of citrus, a few slices of kumquat, and a few strands of candied peel. Continue layering gelée, pomegranate seeds, citrus, kumquat, and candied peel until glass is full. Repeat with remaining glasses. Chill for several hours, until fully set. \u003c/p>\n\u003cp>\u003cstrong>Soft Candied Citrus Peel\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 lemons or oranges, preferably organic, washed\u003cbr>\n1 1/2 cups water\u003cbr>\n3/4 cup sugar\u003cbr>\n1 tbsp corn syrup or honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Remove zest (the colored part of the peel) with a vegetable peeler. Cut lengthwise into very narrow strips. Cover peel with water, bring to a boil, and cook until soft and translucent, about 5-6 minutes. Drain peel and discard water. \u003c/p>\n\u003cp>2. Bring 1 1/2 cups water, sugar, and syrup to a boil. Add peel, reduce heat, and simmer until peel is translucent and candied-looking, about 20 minutes. Cool in syrup and refrigerate.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Sparkling Citrus Gelée photo by Steve Duell\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/cocktail-nye300.jpg\" alt=\"Sparkling Citrus Gelee. Photo by Steve Duell\" title=\"Sparkling Citrus Gelee. Photo by Steve Duell\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-9361\">What are you doing for New Year's Eve? As much as I'd like to be waltzing in silver lamé, this year I'll be taking a page from the late novelist and essayist Laurie Colwin, who wrote persuasively in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060955317/kqedorg-20\">More Home Cooking\u003c/a> about the joys of opting out of the big razzle-dazzle. Instead, she brought the party home, making a tradition out of sharing champagne, salmon, and homemade biscuits with friends and family at home. \u003c/p>\n\u003cp>After all, who wants to scramble for reservations when so many restaurants will be flinging confetti on the tablecloths and pushing high-priced prix fixe menus and set seatings?\u003c/p>\n\u003cp>Instead, I'll be corralling a small group for dinner at six, starting with a champagne cocktail hour with crab salad in endive spears, followed by chestnut soup with warm popovers, slow-roasted artic char plastered with herbs, and for dessert, an adaptation of David Lebovitz's Champagne Citrus Gelée, from his excellent first cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060191856/kqedorg-20\">Room for Dessert\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/davidlebovitz\">Lebovitz\u003c/a>, who used to be a pastry chef at Chez Panisse, took the ex-pat route over a decade ago and has since created an enviable life for himself in Paris, writing cookbooks and a very popular \u003ca href=\"http://www.davidlebovitz.com/\">blog\u003c/a>, teaching cooking workshops, and leading food/chocolate/pastry tours throughout France. In my experience, every recipe of his that I've made has been plate-cleaningly delicious, since he has not just skill and smarts but also a great palate and a willingness to test and test and test again. \u003c/p>\n\u003cp>This, however, is my own version of Lebovitz's recipe, tweaked and modified to reflect my personal taste. But I'm absolutely indebted to his book for the original concept, and for creating a dessert that's not only sparkly and festive but also perfectly seasonal for San Francisco in the wintertime, when the citrus and pomegranates come in. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It can also be eaten by almost everyone, no mean feat in the Bay Area. Wheat-, gluten-, dairy-, and fat-free, there's nothing here to wreak havoc on even the most stringent January 1st resolution. No, you couldn't serve it to vegans, but you could probably mess around and figure out how to replace the gelatin with agar-agar. Skipping the alcohol? Replace the champagne with a pleasant, not-too-sweet sparkling fruit juice. Strictly no-sugar? Serve the citrus compote plain. Even without the gelée, the colors look gorgeous enough to be worth a toast. \u003c/p>\n\u003cp>\u003cstrong>Sparkling Citrus Gelée\u003c/strong>\u003cbr>\nLook for the little orange-and-white boxes of Knox unflavored gelatin in the powdered dessert mix/Jell-O section of the baking aisle. Don't even \u003cem>think\u003c/em> of using lemon Jell-O. \u003c/p>\n\u003cp>\u003cstrong>\u003cem>Serves 8\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 pink grapefruits\u003cbr>\n2 navel oranges\u003cbr>\n2 blood oranges\u003cbr>\n1-2 tbsp good-quality orange liqueur, such as Grand Marnier (not the cheap stuff that tastes like baby aspirin)\u003c/p>\n\u003cp>2 envelopes powdered unflavored gelatin (such as Knox)\u003cbr>\n1/2 to 3/4 cup sugar, or to taste\u003cbr>\n1 bottle (750 ml) sparkling wine, Prosecco, or Champagne (not Cooks, but not Tattinger, either. Something Californian in the $10-$15 range should be just fine)\u003cbr>\nJuice of 1 lime or lemon (and use a real one, not a squirt from one of those nasty plastic jobs full of bitter battery acid)\u003c/p>\n\u003cp>12 kumquats, ends and seeds removed, sliced thinly\u003cbr>\nSeeds of 1 large pomegranate\u003cbr>\nSoft Candied Citrus Peel in syrup (see below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. First, prep your fruit: Cut off the top and bottom of the grapefruit so it sits flat, then slice off peel and white membrane from top to bottom in vertical strips, moving around the circumference. Trim off every speck of white pith. Really, get it off now. You'll thank me later. \u003c/p>\n\u003cp>2. Cupping the now-naked fruit with one hand, free the fruit segments from between the \"fans\" of tough membrane using a small sharp paring knife. Do this over a bowl so you can catch all the excess juice. Slice or wiggle the fruit out, so you get a glistening arc of membrane-free fruit. Drop fruit slices into the bowl. \u003c/p>\n\u003cp>3. Repeat with remaining grapefruits and oranges. Sprinkle with orange liqueur, if desired. Refrigerate, tightly covered, if not using right away.\u003c/p>\n\u003cp>4. When you're ready to make the gelée, drain juice from fruit segments and reserve; you should have at least 1 cup. Sprinkle gelatin over 1/2 cup reserved fruit juice and let soften for 5 minutes. \u003c/p>\n\u003cp>5. Heat additional 1/2 cup juice with sugar until sugar dissolves and mixture is hot. Pour sugar syrup over gelatin and stir until gelatin is thoroughly dissolved. Pour the gelatin mixture into a big bowl. \u003c/p>\n\u003cp>6. Pop the cork on your sparkling wine and pour in the whole bottle. Watch out for the froth! Add about half the lime or lemon juice, then taste and add more as needed. Cover and refrigerate until it begins to thicken and set.\u003c/p>\n\u003cp>7. Make the candied peel in syrup (recipe below), or take it out of the fridge if you made it earlier. Warm gently until syrup is liquid again. Stir in sliced kumquats. Take off heat and set aside.\u003c/p>\n\u003cp>8. Take out 8 stemmed parfait or wine glasses. Drain the kumquats/candied peel. (Save the orange syrup if you can think of something to do with it later). Get out the gelée, the pomegranate seeds, and the bowl of fruit slices. \u003c/p>\n\u003cp>9. To assemble, spoon some of the gelée into each glass. Add some pomegranate seeds, a few pieces of citrus, a few slices of kumquat, and a few strands of candied peel. Continue layering gelée, pomegranate seeds, citrus, kumquat, and candied peel until glass is full. Repeat with remaining glasses. Chill for several hours, until fully set. \u003c/p>\n\u003cp>\u003cstrong>Soft Candied Citrus Peel\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 lemons or oranges, preferably organic, washed\u003cbr>\n1 1/2 cups water\u003cbr>\n3/4 cup sugar\u003cbr>\n1 tbsp corn syrup or honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Remove zest (the colored part of the peel) with a vegetable peeler. Cut lengthwise into very narrow strips. Cover peel with water, bring to a boil, and cook until soft and translucent, about 5-6 minutes. Drain peel and discard water. \u003c/p>\n\u003cp>2. Bring 1 1/2 cups water, sugar, and syrup to a boil. Add peel, reduce heat, and simmer until peel is translucent and candied-looking, about 20 minutes. Cool in syrup and refrigerate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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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"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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"radiolab": {
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"reveal": {
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},
"rightnowish": {
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"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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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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