window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"denise-lincoln": {
"type": "authors",
"id": "5016",
"meta": {
"index": "authors_1716337520",
"id": "5016",
"found": true
},
"name": "Denise Santoro Lincoln",
"firstName": "Denise Santoro",
"lastName": "Lincoln",
"slug": "denise-lincoln",
"email": "dmsantoro@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.",
"avatar": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Denise Santoro Lincoln | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/denise-lincoln"
},
"michael-procopio": {
"type": "authors",
"id": "5017",
"meta": {
"index": "authors_1716337520",
"id": "5017",
"found": true
},
"name": "Michael Procopio",
"firstName": "Michael",
"lastName": "Procopio",
"slug": "michael-procopio",
"email": "m_procopio@mac.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca href=\"http://twitter.com/#!/procopster\">@procopster\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g",
"twitter": "procopster",
"facebook": "foodforthethoughtless",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Michael Procopio | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/michael-procopio"
},
"stephanie-im": {
"type": "authors",
"id": "5037",
"meta": {
"index": "authors_1716337520",
"id": "5037",
"found": true
},
"name": "Stephanie Hua",
"firstName": "Stephanie",
"lastName": "Hua",
"slug": "stephanie-im",
"email": "stephanieim1023@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g",
"twitter": "LickMySpoon",
"bluesky": null,
"facebook": "pages/Lick-My-Spoon/124276040932644",
"instagram": null,
"linkedin": "StephanieHua",
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Hua | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie-im"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twitter": "sjrosenbaum",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
}
},
"pagesReducer": {
"bayareabites_category_cookbooks": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"score": 13.896352
},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"title": "cookbooks",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 15
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=cookbooks",
"seeMore": false,
"paginated": true,
"page": 15
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_8809": {
"type": "posts",
"id": "bayareabites_8809",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "8809",
"score": null,
"sort": [
1260369316000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1260369316,
"format": "aside",
"disqusTitle": "Foodie Holiday Wishlist: Top 10 from the Bay Area",
"title": "Foodie Holiday Wishlist: Top 10 from the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Longwood-Gardens-032b.jpg\" alt=\"Christmas lights at Longwood Gardens\" title=\"Christmas lights at Longwood Gardens\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8835\">\u003cbr>\n\u003cem>It's beginning to look a lot like Xmas!\u003c/em>\u003c/p>\n\u003cp>All I want for Christmas is... not another pair of toe-socks (no offense, Mom) or body lotion/soap set. \u003c/p>\n\u003cp>The Bay Area is rife with unique eating experiences, culinary talent, and tasty goods made with lots of love. Why not support local businesses, while giving someone a gift they won't be re-gifting? \u003c/p>\n\u003cp>(Ahem, for the record, if you do want to re-gift any of these, I'd gladly accept items 1 through 10).\u003c/p>\n\u003cp>\u003cstrong>1. CSA subscription (for the Lazy)\u003c/strong> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Farmers-Market-Ferry-Building-003.jpg\" alt=\"Buy Fresh Buy Local\" title=\"Buy Fresh Buy Local\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8812\">\u003cbr>\n\u003cem>Bay Area: Buy Fresh Buy Local\u003c/em>\u003c/p>\n\u003cp>I love having my CSA box of fresh, organic, in-season fruits and veggies delivered right to my door every other week. Many are flexible, customizable, and available for convenient delivery to your home or nearby location. A few to get you started on your search: \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.eatwell.com/community/index.html\">Eatwell Farm\u003c/a> (includes option for pasture-raised eggs)\u003c/li>\n\u003cli>\u003ca href=\"http://www.farmfreshtoyou.com/index.php?cmd=homedelivery\">Farm Fresh to You\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.froghollow.com/csa/\">Frog Hollow Farm\u003c/a> (all fruit; during the winter, supplemented with items from the farm kitchen like granola, dried fruit, and olive oil)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fullbellyfarm.com/csa.html\">Full Belly Farm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mariquita.com/csa/csa.html\">Two Small Farms\u003c/a> (Mariquita)\u003c/li>\n\u003cli>\u003ca href=\"http://www.soulfoodfarm.com/csa_faq.html\">Soul Food Farm\u003c/a> (pastured poultry and eggs)\u003c/li>\n\u003cli>\u003ca href=\"http://www.terrafirmafarm.com/IntroductionCSAHistory.htm\">Terra Firma Farms\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> \u003cstrong>2. Socola Chocolatier\u003c/strong> \u003ca href=\"http://socolachocolatier.foodoro.com/store/products/holiday-chocolate-truffle-collection-12-pcs\">\"Holiday Chocolate Truffle Collection {on a faux bear rug},\"\u003c/a> $25 \u003cstrong>(for the Cheeky) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/socola-chocolates-holiday-016.jpg\" alt=\"Socola Chocolatier, holiday collection\" title=\"Socola Chocolatier, holiday collection\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8818\">\u003cbr>\n\u003cem>Socola Chocolatier, holiday collection {on a faux bear rug}\u003c/em>\u003c/p>\n\u003cp>This Oakland-based, sister-run chocolate company is modern, sassy, and full of delectable personality. The 12-piece holiday assortment includes the following flavors: \u003cem>Hazelnut Gianduja\u003c/em> (a milk chocolate truffle blended with roasted hazelnuts \"bundled up in a fashionable nutty parka\"), \u003cem>Hot in Hia\u003c/em> (a champagne truffle with notes of fruit and honey, named in honor of the bubbly personality of the girls' grandmother Hia), \u003cem>Le Frog Neat\u003c/em> (a smoky confection made with 10-year-old Laphroaig Scotch whisky), and \u003cem>Pumpkin Burnt Caramel\u003c/em> (a warm mix of pumpkin pie spices, burnt caramel, Hawaiian sea salt and a splash of brandy).\u003c/p>\n\u003cp>\u003cstrong>3. Recchiuti Confections\u003c/strong> \u003ca href=\"http://www.recchiuti.com/258.html\">\"Creativity Explored III: Toys,\"\u003c/a> $21 \u003cstrong>(for the Philanthropic Art-lover)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/recchiuti-creativity-explored.jpg\" alt=\"Recchiuti Confections, Creativity Explored III: Toys\" title=\"Recchiuti Confections, Creativity Explored III: Toys\" width=\"252\" height=\"252\" class=\"alignnone size-full wp-image-8816\">\u003cbr>\n\u003cem>Recchiuti Confections, Creativity Explored III: Toys\u003c/em>\u003c/p>\n\u003cp>These art-adorned chocolates combine Michael Recchiuti's signature Burnt Caramel chocolate confections, with the work of Vincent Jackson, SF native and long-time artist at the Creativity Explored studio. \u003ca href=\"http://www.creativityexplored.org/\">Creativity Explored\u003c/a> is a Bay Area nonprofit visual arts center where artists with developmental disabilities create, exhibit, and sell their art. $2 from each sale goes to support Creativity Explored. \u003c/p>\n\u003cp>\u003cstrong>4. Jimmyjane\u003c/strong> \u003ca href=\"http://www.jimmyjane.com/shop/afterglow-p-89.html\">Milk Chocolate AFTERGLOW Massage Oil Candle\u003c/a>, $28 \u003cstrong>(for After Hours)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Jimmyjane-candle-002.jpg\" alt=\"Jimmyjane, Milk Chocolate AFTERGLOW\" title=\"Jimmyjane, Milk Chocolate AFTERGLOW\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8824\">\u003cbr>\n\u003cem>Jimmyjane, Milk Chocolate AFTERGLOW\u003c/em>\u003c/p>\n\u003cp>If it's a \u003cem>different\u003c/em> kind of chocolate experience you're after, look no further. When heated, this candle liquefies into high-slip massage oil made with jojoba, shea butter, vitamin E, soy, aloe, and other botanical extracts. Bonus: it comes with a body brush to assist in painting the warm oil onto the skin. Extra Bonus: it smells delicious.\u003c/p>\n\u003cp>\u003cstrong>5. Boccalone\u003c/strong> \u003ca href=\"http://www.boccalone.com/Purchase/Boccalone-Gift-Box-Large?pageID=5d7354f6-1e0b-4e34-f0e2-869c99f387e7&sortBy=rating\">Large Gift Box\u003c/a>, $52 \u003cstrong>(for the Carnivore) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/SF-Chefs-8.9.09-chris-cosentino-boccalone.jpg\" alt=\"Chris Cosentino, Boccalone\" title=\"Chris Cosentino, Boccalone\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8817\">\u003cbr>\n\u003cem>Chris Cosentino, Boccalone\u003c/em>\u003c/p>\n\u003cp>Nothing says Happy Holidays like Tasty Salted Pig Parts. This homage to salumi contains two 8-ounce Boccalone salami (chosen from available flavors like Orange & Wild Fennel Salame, Soppressata di Calabria, Brown Sugar and Fennel Salame, and Salame Pepato), a t-shirt, and one 9-ounce jar of Whole-Grain Mustard. If the whole gift box thing isn't your style, take your pick of hand-crafted porcine delights from the Boccalone meat locker. I, for one, may or may not be maxing out my luggage weight limit this Christmas flight home on Nduja (\"en-DOO-ya\")...so much velvety, spicy Nduja.\u003c/p>\n\u003cp>\u003cstrong>6. Jessie Steele \u003c/strong>\u003ca href=\"http://www.jessiesteele.com/catalog.php\">Aprons\u003c/a>, $30.95-$33.95 \u003cstrong>(for the Lovely Hostess) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Jessie-Steele_trio.jpg\" alt=\"Jessie Steele aprons\" title=\"Jessie Steele aprons\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8813\">\u003cbr>\n\u003cem>Photo by Jessie Steele, from left to right: Bib Ava Cabbage Rose Apron, Half Audrey Cherry Cupcakes Apron, Bib Gigi French Toil Apron with Terry Towel\u003c/em>\u003c/p>\n\u003cp>These vintage 1940's and 50's-inspired hostess aprons are so cute and fabu, they just make me want to put on my pearls, bake a cake and drink a martini at the same time. \u003c/p>\n\u003cp>\u003cstrong>7. Cookbooks\u003c/strong> from Bay Area Culinary Greats \u003cstrong>(for Those Who Can Take the Heat)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/ad-hoc-cookbook-002.jpg\" alt=\"Ad hoc at home\" title=\"Ad hoc at home\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8810\">\u003cbr>\n\u003cem>Ad hoc at Home\u003c/em>\u003c/p>\n\u003cp>These cookbooks will be sure to inspire some magic in your home kitchen: \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1579653774\">Ad Hoc at Home\u003c/a> by Thomas Keller\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1580087817\">Demolition Desserts: Recipes from Citizen Cake\u003c/a> by Elizabeth Falkner\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/0553091395\">Fields of Greens\u003c/a> by Annie Somerville\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1580080456\">Mustards Grill Napa Valley Cookbook\u003c/a> by Cindy Pawlcyn\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1587612755\">Super Natural Cooking\u003c/a> by Heidi Swanson\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1580086659\">Into the Vietnamese Kitchen\u003c/a> by Andrea Nguyen\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/0393020436\">The Zuni Café Cookbook\u003c/a> by Judy Rodgers.\u003c/li>\n\u003c/ul>\n\u003cp>Note: you may want to pair this gift with a laminating machine, drool.\u003c/p>\n\u003cp>\u003cstrong>8. La Cocina\u003c/strong> \u003ca href=\"http://www.lacocinasf.org/store/\">Artisan Gift Box, The Half-Pint\u003c/a>, $35 \u003cstrong>(for the Snack-Happy Do-Gooder) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/La-Cocina_half-pint.jpg\" alt=\"La Cocina Gift Box, The Half-Pint\" title=\"La Cocina Gift Box, The Half-Pint\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-8814\">\u003cbr>\n\u003cem>La Cocina Gift Box, The Half-Pint\u003c/em>\u003c/p>\n\u003cp>These gift boxes are filled with an assortment of hand-made, sweet and salty snacks from local small food businesses enrolled in La Cocina's incubator program. Snack to your heart's content and feel good about supporting local food entrepreneurs. \u003c/p>\n\u003cp>\u003cstrong>9. Cooking Classes\u003c/strong> \u003cstrong>(for the Ambitious) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Cooking-Class.jpg\" alt=\"Lick My Spoon Cooking Class\" title=\"Lick My Spoon Cooking Class\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-8811\">\u003cbr>\n\u003cem>Group Cook\u003c/em>\u003c/p>\n\u003cp>Because if you send someone you love to a cooking class, chances are good it will come back ten-fold! There are many options in SF alone, ranging in price, time commitment, and topic. For a more formal school setting, there is the highly regarded \u003ca href=\"http://www.tantemarie.com/cookingcourses.html\">Tante Marie's Cooking School\u003c/a>. \u003ca href=\"http://www.urbankitchensf.com/Home\">Urban Kitchen SF\u003c/a> hosts affordable, skill/project specific classes and workshops themed around the DIY Slow Food concept (e.g. brewing Kombucha, baking bread, composting), as does \u003ca href=\"http://www.cuesa.org/events/calendar/\">CUESA\u003c/a> at the Ferry Building. And butchery is hot as ever, as Ryan Farr of \u003ca href=\"http://www.4505meats.com/bestbyfarr/hands-on-butcher-classes/\">4505 Meats\u003c/a> or Tia Harrison of \u003ca href=\"http://www.avedanos.com/classes.html\">Avedano's Holly Park Market\u003c/a> can tell you. \u003ca href=\"http://www.sfstation.com/food-services/business-directory/culinary-school\">SF Station\u003c/a> also has a comprehensive of culinary schools and social cooking classes in the city. \u003c/p>\n\u003cp>\u003cstrong>10. Unique Dining Experiences\u003c/strong> \u003cstrong>(for the Hungry) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/outstandingintehfield.jpg\" alt=\"Outstanding in the Field dinner table\" title=\"Outstanding in the Field dinner table\" width=\"250\" height=\"375\" class=\"alignnone size-full wp-image-8815\">\u003cbr>\n\u003cem>Photo by Outstanding in the Field\u003c/em>\u003c/p>\n\u003cp>And finally, you can't go wrong with a fantastic meal. There is no shortage of phenomenal restaurants in the Bay Area, but if you dig a little, you can also find some interesting out-of-the-box options. \u003ca href=\"http://www.outstandinginthefield.com/events_index.html\">Outstanding in the Field\u003c/a> offers gift certificates (although, be sure to stay on top of the 2010 schedule once it's announced because these stunning dinners book up quickly). For something more stealth and mysterious, check out the underground supperclub scene at \u003ca href=\"http://www.theghet.com/\">The Ghetto Gourmet\u003c/a>. \u003c/p>\n\u003cp>So what are you waiting for? Now Dasher! Now, Dancer! Now, Prancer and Vixen...\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Happy holidays, happy gift-giving, and happy eating to all.\u003c/p>\n\n",
"disqusIdentifier": "8809 http://blogs.kqed.org/bayareabites/?p=8809",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/12/09/foodie-holiday-wishlist-top-10-from-the-bay-area/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1078,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 39
},
"modified": 1574807647,
"excerpt": "This holiday season, support local businesses while giving someone a gift they'll devour and won't dream of re-gifting.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This holiday season, support local businesses while giving someone a gift they'll devour and won't dream of re-gifting.",
"title": "Foodie Holiday Wishlist: Top 10 from the Bay Area | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Foodie Holiday Wishlist: Top 10 from the Bay Area",
"datePublished": "2009-12-09T06:35:16-08:00",
"dateModified": "2019-11-26T14:34:07-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "foodie-holiday-wishlist-top-10-from-the-bay-area",
"status": "publish",
"path": "/bayareabites/8809/foodie-holiday-wishlist-top-10-from-the-bay-area",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Longwood-Gardens-032b.jpg\" alt=\"Christmas lights at Longwood Gardens\" title=\"Christmas lights at Longwood Gardens\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8835\">\u003cbr>\n\u003cem>It's beginning to look a lot like Xmas!\u003c/em>\u003c/p>\n\u003cp>All I want for Christmas is... not another pair of toe-socks (no offense, Mom) or body lotion/soap set. \u003c/p>\n\u003cp>The Bay Area is rife with unique eating experiences, culinary talent, and tasty goods made with lots of love. Why not support local businesses, while giving someone a gift they won't be re-gifting? \u003c/p>\n\u003cp>(Ahem, for the record, if you do want to re-gift any of these, I'd gladly accept items 1 through 10).\u003c/p>\n\u003cp>\u003cstrong>1. CSA subscription (for the Lazy)\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Farmers-Market-Ferry-Building-003.jpg\" alt=\"Buy Fresh Buy Local\" title=\"Buy Fresh Buy Local\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8812\">\u003cbr>\n\u003cem>Bay Area: Buy Fresh Buy Local\u003c/em>\u003c/p>\n\u003cp>I love having my CSA box of fresh, organic, in-season fruits and veggies delivered right to my door every other week. Many are flexible, customizable, and available for convenient delivery to your home or nearby location. A few to get you started on your search: \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.eatwell.com/community/index.html\">Eatwell Farm\u003c/a> (includes option for pasture-raised eggs)\u003c/li>\n\u003cli>\u003ca href=\"http://www.farmfreshtoyou.com/index.php?cmd=homedelivery\">Farm Fresh to You\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.froghollow.com/csa/\">Frog Hollow Farm\u003c/a> (all fruit; during the winter, supplemented with items from the farm kitchen like granola, dried fruit, and olive oil)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fullbellyfarm.com/csa.html\">Full Belly Farm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mariquita.com/csa/csa.html\">Two Small Farms\u003c/a> (Mariquita)\u003c/li>\n\u003cli>\u003ca href=\"http://www.soulfoodfarm.com/csa_faq.html\">Soul Food Farm\u003c/a> (pastured poultry and eggs)\u003c/li>\n\u003cli>\u003ca href=\"http://www.terrafirmafarm.com/IntroductionCSAHistory.htm\">Terra Firma Farms\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> \u003cstrong>2. Socola Chocolatier\u003c/strong> \u003ca href=\"http://socolachocolatier.foodoro.com/store/products/holiday-chocolate-truffle-collection-12-pcs\">\"Holiday Chocolate Truffle Collection {on a faux bear rug},\"\u003c/a> $25 \u003cstrong>(for the Cheeky) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/socola-chocolates-holiday-016.jpg\" alt=\"Socola Chocolatier, holiday collection\" title=\"Socola Chocolatier, holiday collection\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8818\">\u003cbr>\n\u003cem>Socola Chocolatier, holiday collection {on a faux bear rug}\u003c/em>\u003c/p>\n\u003cp>This Oakland-based, sister-run chocolate company is modern, sassy, and full of delectable personality. The 12-piece holiday assortment includes the following flavors: \u003cem>Hazelnut Gianduja\u003c/em> (a milk chocolate truffle blended with roasted hazelnuts \"bundled up in a fashionable nutty parka\"), \u003cem>Hot in Hia\u003c/em> (a champagne truffle with notes of fruit and honey, named in honor of the bubbly personality of the girls' grandmother Hia), \u003cem>Le Frog Neat\u003c/em> (a smoky confection made with 10-year-old Laphroaig Scotch whisky), and \u003cem>Pumpkin Burnt Caramel\u003c/em> (a warm mix of pumpkin pie spices, burnt caramel, Hawaiian sea salt and a splash of brandy).\u003c/p>\n\u003cp>\u003cstrong>3. Recchiuti Confections\u003c/strong> \u003ca href=\"http://www.recchiuti.com/258.html\">\"Creativity Explored III: Toys,\"\u003c/a> $21 \u003cstrong>(for the Philanthropic Art-lover)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/recchiuti-creativity-explored.jpg\" alt=\"Recchiuti Confections, Creativity Explored III: Toys\" title=\"Recchiuti Confections, Creativity Explored III: Toys\" width=\"252\" height=\"252\" class=\"alignnone size-full wp-image-8816\">\u003cbr>\n\u003cem>Recchiuti Confections, Creativity Explored III: Toys\u003c/em>\u003c/p>\n\u003cp>These art-adorned chocolates combine Michael Recchiuti's signature Burnt Caramel chocolate confections, with the work of Vincent Jackson, SF native and long-time artist at the Creativity Explored studio. \u003ca href=\"http://www.creativityexplored.org/\">Creativity Explored\u003c/a> is a Bay Area nonprofit visual arts center where artists with developmental disabilities create, exhibit, and sell their art. $2 from each sale goes to support Creativity Explored. \u003c/p>\n\u003cp>\u003cstrong>4. Jimmyjane\u003c/strong> \u003ca href=\"http://www.jimmyjane.com/shop/afterglow-p-89.html\">Milk Chocolate AFTERGLOW Massage Oil Candle\u003c/a>, $28 \u003cstrong>(for After Hours)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Jimmyjane-candle-002.jpg\" alt=\"Jimmyjane, Milk Chocolate AFTERGLOW\" title=\"Jimmyjane, Milk Chocolate AFTERGLOW\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8824\">\u003cbr>\n\u003cem>Jimmyjane, Milk Chocolate AFTERGLOW\u003c/em>\u003c/p>\n\u003cp>If it's a \u003cem>different\u003c/em> kind of chocolate experience you're after, look no further. When heated, this candle liquefies into high-slip massage oil made with jojoba, shea butter, vitamin E, soy, aloe, and other botanical extracts. Bonus: it comes with a body brush to assist in painting the warm oil onto the skin. Extra Bonus: it smells delicious.\u003c/p>\n\u003cp>\u003cstrong>5. Boccalone\u003c/strong> \u003ca href=\"http://www.boccalone.com/Purchase/Boccalone-Gift-Box-Large?pageID=5d7354f6-1e0b-4e34-f0e2-869c99f387e7&sortBy=rating\">Large Gift Box\u003c/a>, $52 \u003cstrong>(for the Carnivore) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/SF-Chefs-8.9.09-chris-cosentino-boccalone.jpg\" alt=\"Chris Cosentino, Boccalone\" title=\"Chris Cosentino, Boccalone\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8817\">\u003cbr>\n\u003cem>Chris Cosentino, Boccalone\u003c/em>\u003c/p>\n\u003cp>Nothing says Happy Holidays like Tasty Salted Pig Parts. This homage to salumi contains two 8-ounce Boccalone salami (chosen from available flavors like Orange & Wild Fennel Salame, Soppressata di Calabria, Brown Sugar and Fennel Salame, and Salame Pepato), a t-shirt, and one 9-ounce jar of Whole-Grain Mustard. If the whole gift box thing isn't your style, take your pick of hand-crafted porcine delights from the Boccalone meat locker. I, for one, may or may not be maxing out my luggage weight limit this Christmas flight home on Nduja (\"en-DOO-ya\")...so much velvety, spicy Nduja.\u003c/p>\n\u003cp>\u003cstrong>6. Jessie Steele \u003c/strong>\u003ca href=\"http://www.jessiesteele.com/catalog.php\">Aprons\u003c/a>, $30.95-$33.95 \u003cstrong>(for the Lovely Hostess) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Jessie-Steele_trio.jpg\" alt=\"Jessie Steele aprons\" title=\"Jessie Steele aprons\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8813\">\u003cbr>\n\u003cem>Photo by Jessie Steele, from left to right: Bib Ava Cabbage Rose Apron, Half Audrey Cherry Cupcakes Apron, Bib Gigi French Toil Apron with Terry Towel\u003c/em>\u003c/p>\n\u003cp>These vintage 1940's and 50's-inspired hostess aprons are so cute and fabu, they just make me want to put on my pearls, bake a cake and drink a martini at the same time. \u003c/p>\n\u003cp>\u003cstrong>7. Cookbooks\u003c/strong> from Bay Area Culinary Greats \u003cstrong>(for Those Who Can Take the Heat)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/ad-hoc-cookbook-002.jpg\" alt=\"Ad hoc at home\" title=\"Ad hoc at home\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8810\">\u003cbr>\n\u003cem>Ad hoc at Home\u003c/em>\u003c/p>\n\u003cp>These cookbooks will be sure to inspire some magic in your home kitchen: \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1579653774\">Ad Hoc at Home\u003c/a> by Thomas Keller\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1580087817\">Demolition Desserts: Recipes from Citizen Cake\u003c/a> by Elizabeth Falkner\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/0553091395\">Fields of Greens\u003c/a> by Annie Somerville\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1580080456\">Mustards Grill Napa Valley Cookbook\u003c/a> by Cindy Pawlcyn\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1587612755\">Super Natural Cooking\u003c/a> by Heidi Swanson\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1580086659\">Into the Vietnamese Kitchen\u003c/a> by Andrea Nguyen\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/0393020436\">The Zuni Café Cookbook\u003c/a> by Judy Rodgers.\u003c/li>\n\u003c/ul>\n\u003cp>Note: you may want to pair this gift with a laminating machine, drool.\u003c/p>\n\u003cp>\u003cstrong>8. La Cocina\u003c/strong> \u003ca href=\"http://www.lacocinasf.org/store/\">Artisan Gift Box, The Half-Pint\u003c/a>, $35 \u003cstrong>(for the Snack-Happy Do-Gooder) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/La-Cocina_half-pint.jpg\" alt=\"La Cocina Gift Box, The Half-Pint\" title=\"La Cocina Gift Box, The Half-Pint\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-8814\">\u003cbr>\n\u003cem>La Cocina Gift Box, The Half-Pint\u003c/em>\u003c/p>\n\u003cp>These gift boxes are filled with an assortment of hand-made, sweet and salty snacks from local small food businesses enrolled in La Cocina's incubator program. Snack to your heart's content and feel good about supporting local food entrepreneurs. \u003c/p>\n\u003cp>\u003cstrong>9. Cooking Classes\u003c/strong> \u003cstrong>(for the Ambitious) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Cooking-Class.jpg\" alt=\"Lick My Spoon Cooking Class\" title=\"Lick My Spoon Cooking Class\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-8811\">\u003cbr>\n\u003cem>Group Cook\u003c/em>\u003c/p>\n\u003cp>Because if you send someone you love to a cooking class, chances are good it will come back ten-fold! There are many options in SF alone, ranging in price, time commitment, and topic. For a more formal school setting, there is the highly regarded \u003ca href=\"http://www.tantemarie.com/cookingcourses.html\">Tante Marie's Cooking School\u003c/a>. \u003ca href=\"http://www.urbankitchensf.com/Home\">Urban Kitchen SF\u003c/a> hosts affordable, skill/project specific classes and workshops themed around the DIY Slow Food concept (e.g. brewing Kombucha, baking bread, composting), as does \u003ca href=\"http://www.cuesa.org/events/calendar/\">CUESA\u003c/a> at the Ferry Building. And butchery is hot as ever, as Ryan Farr of \u003ca href=\"http://www.4505meats.com/bestbyfarr/hands-on-butcher-classes/\">4505 Meats\u003c/a> or Tia Harrison of \u003ca href=\"http://www.avedanos.com/classes.html\">Avedano's Holly Park Market\u003c/a> can tell you. \u003ca href=\"http://www.sfstation.com/food-services/business-directory/culinary-school\">SF Station\u003c/a> also has a comprehensive of culinary schools and social cooking classes in the city. \u003c/p>\n\u003cp>\u003cstrong>10. Unique Dining Experiences\u003c/strong> \u003cstrong>(for the Hungry) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/outstandingintehfield.jpg\" alt=\"Outstanding in the Field dinner table\" title=\"Outstanding in the Field dinner table\" width=\"250\" height=\"375\" class=\"alignnone size-full wp-image-8815\">\u003cbr>\n\u003cem>Photo by Outstanding in the Field\u003c/em>\u003c/p>\n\u003cp>And finally, you can't go wrong with a fantastic meal. There is no shortage of phenomenal restaurants in the Bay Area, but if you dig a little, you can also find some interesting out-of-the-box options. \u003ca href=\"http://www.outstandinginthefield.com/events_index.html\">Outstanding in the Field\u003c/a> offers gift certificates (although, be sure to stay on top of the 2010 schedule once it's announced because these stunning dinners book up quickly). For something more stealth and mysterious, check out the underground supperclub scene at \u003ca href=\"http://www.theghet.com/\">The Ghetto Gourmet\u003c/a>. \u003c/p>\n\u003cp>So what are you waiting for? Now Dasher! Now, Dancer! Now, Prancer and Vixen...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Happy holidays, happy gift-giving, and happy eating to all.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/8809/foodie-holiday-wishlist-top-10-from-the-bay-area",
"authors": [
"5037"
],
"categories": [
"bayareabites_109",
"bayareabites_588",
"bayareabites_1763",
"bayareabites_1875"
],
"tags": [
"bayareabites_16506"
],
"label": "bayareabites"
},
"bayareabites_8646": {
"type": "posts",
"id": "bayareabites_8646",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "8646",
"score": null,
"sort": [
1259773264000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1259773264,
"format": "aside",
"disqusTitle": "The Steamy Kitchen Cookbook",
"title": "The Steamy Kitchen Cookbook",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/steamykitchencookbookcover_em.jpg\" alt=\"Steamy Kitchen Cookbook\" title=\"Steamy Kitchen Cookbook\" width=\"200\" height=\"189\" class=\"alignnone size-full wp-image-8649\">\u003cbr>\n\u003cem>The Steamy Kitchen Cookbook\u003c/em>\u003c/p>\n\u003cp>\"A girl's gotta eat!\" quips \u003cstrong>Jaden Hair\u003c/strong>, self-taught cook, creator of the popular food blog \u003ca href=\"http://steamykitchen.com/\">Steamy Kitchen\u003c/a>, and most recently, author of \u003cstrong>The Steamy Kitchen Cookbook\u003c/strong>. \u003c/p>\n\u003cp>This is the kind of sass and practicality that makes Jaden's work so enjoyable and relatable. Her new book is dubbed, \"101 Asian Recipes Simple Enough for Tonight's Dinner\" and features fast, simple, and delicious recipes passed down from her mom and inspired by her fellow food bloggers. \u003c/p>\n\u003cp>I first met Jaden at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/28/blogher-food-09/\">BlogHer Food\u003c/a> conference a few months ago, and was struck by her focus, drive, and of course, her sparkling personality. Judging from her expansive multi-media reach (Jaden is workin' it -- not only does she have a blog and book, she also writes a weekly column for the \u003cem>Tampa Tribune\u003c/em> and has a syndicated show on \u003cem>Tampa Bay's CBS10\u003c/em>), it's hard to believe that she's only been at this whole food thing for 2 ½ years. \u003c/p>\n\u003cp>(Other than feeling a little bad about myself) I find inspiration in her hustle. It was a pleasure chatting with Jaden, and I found myself nodding and smiling as her enthusiasm flowed through the phone line. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It wasn't until she moved away from California to a suburb of Tampa, devoid of good Asian markets and her mother's home cooking, that Jaden learned to cook. She earned her culinary degree via a $448.63 cell phone bill, and when I read her dedication on the front page of her book (\"To my Mom, who spent thousands of hours reciting family recipe over the phone...and to my Dad, who patiently translated when our Chinglish didn't suffice.\"), I was reminded of my own inadequate Chinglish...and all the times I called my own mom from the grocery store, or begged her to just \u003cem>estimate\u003c/em> how much soy sauce/rice vinegar/black bean sauce she used in a dish so I could piece together some semblance of a recipe. \u003c/p>\n\u003cp>\u003cstrong>Steamy Kitchen\u003c/strong> honors the passing down of recipes from generation to generation, from friend to friend, and recognizes that in doing so, it becomes more than just a recipe, but a tangible expression of family and community. I love that. I also love that the cookbook lends a real-life perspective on learning how to take what you have available and adapt it to your family meal. And, I love that this is a \"homegrown\" cookbook, written, styled, and photographed by Jaden herself. (True fact, the photos where you see her hands preparing a dish were taken by her 4-year-old son via tripod, wireless remote clicker, and chocolate bribe.)\u003c/p>\n\u003cp>Below is a recipe for \u003cstrong>Firecracker Shrimp\u003c/strong>, straight from \u003cstrong>The Steamy Kitchen Cookbook\u003c/strong>. It is a recipe that has become a regular at Jaden's dinner parties, and she warns, they rarely make it to the table because guests stand in the kitchen snagging them as they cool on the rack. The recipe is originally from \u003cstrong>Rice and Noodles\u003c/strong> by \u003cstrong>Mae Gabriel\u003c/strong>, a blog that inspired Jaden to take food photography seriously.\u003c/p>\n\u003cp>A good indication of the other dishes in The Steamy Kitchen Cookbook, these Firecracker Shrimp are enticing and accessible. And, I'm fairly certain they won't be making it past the cooling rack at my next party either. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/firecracker-shrimp-photo.jpg\" alt=\"Firecracker Shrimp Appetizer\" title=\"Firecracker Shrimp Appetizer\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-8647\">\u003cbr>\n\u003cem>Firecracker Shrimp, Photo by Jaden Hair\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Firecracker Shrimp\u003c/strong>\u003cbr>\n\u003cem>From The Steamy Kitchen Cookbook by Jaden Hair\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6 as appetizer\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 tablespoon cornstarch or flour\u003cbr>\n¼ cup water\u003cbr>\n24 medium tail-on shrimp, shelled (leave tails on) and deveined\u003cbr>\n½ teaspoon salt\u003cbr>\nFreshly ground black pepper\u003cbr>\n1 cup sweet chilli sauce, divided \u003cem>*Recommended brands: Mae Ploy and Lingham (thicker, spicier and less sweet than Mae Ploy)\u003c/em>\u003cbr>\n12 eggroll or fresh spring roll wrappers, cut in half diagonally and covered with plastic wrap or a damp cloth\u003cbr>\nHigh-heat cooking oil for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1)\tIn a small bowl, mix the cornstarch with the water to make a slurry.\u003cbr>\n2)\tLay the shrimp flat on a cutting board and using a sharp paring knife, cut a few nicks on the inside curve of the shrimp. Be careful not to cut through the shrimp. Pat the shrimp very dry.\u003cbr>\n3)\tSeason the shrimp with the salt and pepper. Pour ¼ cup of the sweet chilli sauce on a small plate. Hold the shrimp by its tail and dip both sides of the shrimp in the sweet chilli sauce. Avoid getting the tails wet (if the tail of the shrimp is wet with marinade, it will splatter in the hot oil). Let the shrimp marinade for 10 minutes at room temperature.\u003cbr>\n4)\tUse paper towels to pat the shrimp slightly, to soak up the extra marinade. Some of the sticky sweet chilli sauce should still be on the shrimp.\u003cbr>\n5)\tRoll the shrimp in the halved wrappers, following the instructions below.\u003cbr>\n6)\tIn a wok, deep fryer or large sauté pan, add 1 ½ inches of oil and heat it to 375 degrees F. Add the firecracker shrimp a few at a time to the oil and fry until golden brown on each side, about 3 minutes. Drain on a baking rack and serve with a side of sweet chilli sauce for dipping.\u003c/p>\n\u003cp>\u003cem>Option: \u003c/em>Add a thin slice of mango with the shrimp with wrapping to make Firecracker Mango Shrimp.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/firecracker-shrimp-wrapoing.jpg\" alt=\"Wrapping firecracker shrimp, step by step\" title=\"Wrapping firecracker shrimp, step by step\" width=\"500\" height=\"150\" class=\"alignnone size-full wp-image-8648\">\u003cbr>\n\u003cem>Step by Step Wrapping\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Rolling the Shrimp Wrapper\u003c/strong>\u003cbr>\n1)\tLay an eggroll or spring roll wrapper on a dry, clean surface as shown. Lay a shrimp with the tail sticking out.\u003cbr>\n2)\tBring the left corner of the wrapper over the shrimp and being rolling left to right. Make sure that you are rolling tightly. As you roll, bring the top corner o the wrapper down and over the shrimp. Again, make sure you leave no open pockets of air. Big air pockets and holes will allow oil to seep in.\u003cbr>\n3)\tContinue rolling towards the right. Dip your finger or a pastry brush into the cornstarch slurry and pain the final corner. Roll to seal. Lay the roll seam side down on a dry plate or tray. Repeat with the rest of the shrimp and wrappers. Keep all uncooked Firecracker Shrimp covered with plastic wrap or barely damp towel.\u003c/p>\n\n",
"disqusIdentifier": "8646 http://blogs.kqed.org/bayareabites/?p=8646",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/12/02/the-steamy-kitchen-cookbook/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1052,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1259773264,
"excerpt": "Take a peek into Jaden Hair's Steamy Kitchen Cookbook and learn to make her irresistible Firecracker Shrimp.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Take a peek into Jaden Hair's Steamy Kitchen Cookbook and learn to make her irresistible Firecracker Shrimp.",
"title": "The Steamy Kitchen Cookbook | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Steamy Kitchen Cookbook",
"datePublished": "2009-12-02T09:01:04-08:00",
"dateModified": "2009-12-02T09:01:04-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-steamy-kitchen-cookbook",
"status": "publish",
"path": "/bayareabites/8646/the-steamy-kitchen-cookbook",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/steamykitchencookbookcover_em.jpg\" alt=\"Steamy Kitchen Cookbook\" title=\"Steamy Kitchen Cookbook\" width=\"200\" height=\"189\" class=\"alignnone size-full wp-image-8649\">\u003cbr>\n\u003cem>The Steamy Kitchen Cookbook\u003c/em>\u003c/p>\n\u003cp>\"A girl's gotta eat!\" quips \u003cstrong>Jaden Hair\u003c/strong>, self-taught cook, creator of the popular food blog \u003ca href=\"http://steamykitchen.com/\">Steamy Kitchen\u003c/a>, and most recently, author of \u003cstrong>The Steamy Kitchen Cookbook\u003c/strong>. \u003c/p>\n\u003cp>This is the kind of sass and practicality that makes Jaden's work so enjoyable and relatable. Her new book is dubbed, \"101 Asian Recipes Simple Enough for Tonight's Dinner\" and features fast, simple, and delicious recipes passed down from her mom and inspired by her fellow food bloggers. \u003c/p>\n\u003cp>I first met Jaden at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/28/blogher-food-09/\">BlogHer Food\u003c/a> conference a few months ago, and was struck by her focus, drive, and of course, her sparkling personality. Judging from her expansive multi-media reach (Jaden is workin' it -- not only does she have a blog and book, she also writes a weekly column for the \u003cem>Tampa Tribune\u003c/em> and has a syndicated show on \u003cem>Tampa Bay's CBS10\u003c/em>), it's hard to believe that she's only been at this whole food thing for 2 ½ years. \u003c/p>\n\u003cp>(Other than feeling a little bad about myself) I find inspiration in her hustle. It was a pleasure chatting with Jaden, and I found myself nodding and smiling as her enthusiasm flowed through the phone line. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It wasn't until she moved away from California to a suburb of Tampa, devoid of good Asian markets and her mother's home cooking, that Jaden learned to cook. She earned her culinary degree via a $448.63 cell phone bill, and when I read her dedication on the front page of her book (\"To my Mom, who spent thousands of hours reciting family recipe over the phone...and to my Dad, who patiently translated when our Chinglish didn't suffice.\"), I was reminded of my own inadequate Chinglish...and all the times I called my own mom from the grocery store, or begged her to just \u003cem>estimate\u003c/em> how much soy sauce/rice vinegar/black bean sauce she used in a dish so I could piece together some semblance of a recipe. \u003c/p>\n\u003cp>\u003cstrong>Steamy Kitchen\u003c/strong> honors the passing down of recipes from generation to generation, from friend to friend, and recognizes that in doing so, it becomes more than just a recipe, but a tangible expression of family and community. I love that. I also love that the cookbook lends a real-life perspective on learning how to take what you have available and adapt it to your family meal. And, I love that this is a \"homegrown\" cookbook, written, styled, and photographed by Jaden herself. (True fact, the photos where you see her hands preparing a dish were taken by her 4-year-old son via tripod, wireless remote clicker, and chocolate bribe.)\u003c/p>\n\u003cp>Below is a recipe for \u003cstrong>Firecracker Shrimp\u003c/strong>, straight from \u003cstrong>The Steamy Kitchen Cookbook\u003c/strong>. It is a recipe that has become a regular at Jaden's dinner parties, and she warns, they rarely make it to the table because guests stand in the kitchen snagging them as they cool on the rack. The recipe is originally from \u003cstrong>Rice and Noodles\u003c/strong> by \u003cstrong>Mae Gabriel\u003c/strong>, a blog that inspired Jaden to take food photography seriously.\u003c/p>\n\u003cp>A good indication of the other dishes in The Steamy Kitchen Cookbook, these Firecracker Shrimp are enticing and accessible. And, I'm fairly certain they won't be making it past the cooling rack at my next party either. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/firecracker-shrimp-photo.jpg\" alt=\"Firecracker Shrimp Appetizer\" title=\"Firecracker Shrimp Appetizer\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-8647\">\u003cbr>\n\u003cem>Firecracker Shrimp, Photo by Jaden Hair\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Firecracker Shrimp\u003c/strong>\u003cbr>\n\u003cem>From The Steamy Kitchen Cookbook by Jaden Hair\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6 as appetizer\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 tablespoon cornstarch or flour\u003cbr>\n¼ cup water\u003cbr>\n24 medium tail-on shrimp, shelled (leave tails on) and deveined\u003cbr>\n½ teaspoon salt\u003cbr>\nFreshly ground black pepper\u003cbr>\n1 cup sweet chilli sauce, divided \u003cem>*Recommended brands: Mae Ploy and Lingham (thicker, spicier and less sweet than Mae Ploy)\u003c/em>\u003cbr>\n12 eggroll or fresh spring roll wrappers, cut in half diagonally and covered with plastic wrap or a damp cloth\u003cbr>\nHigh-heat cooking oil for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1)\tIn a small bowl, mix the cornstarch with the water to make a slurry.\u003cbr>\n2)\tLay the shrimp flat on a cutting board and using a sharp paring knife, cut a few nicks on the inside curve of the shrimp. Be careful not to cut through the shrimp. Pat the shrimp very dry.\u003cbr>\n3)\tSeason the shrimp with the salt and pepper. Pour ¼ cup of the sweet chilli sauce on a small plate. Hold the shrimp by its tail and dip both sides of the shrimp in the sweet chilli sauce. Avoid getting the tails wet (if the tail of the shrimp is wet with marinade, it will splatter in the hot oil). Let the shrimp marinade for 10 minutes at room temperature.\u003cbr>\n4)\tUse paper towels to pat the shrimp slightly, to soak up the extra marinade. Some of the sticky sweet chilli sauce should still be on the shrimp.\u003cbr>\n5)\tRoll the shrimp in the halved wrappers, following the instructions below.\u003cbr>\n6)\tIn a wok, deep fryer or large sauté pan, add 1 ½ inches of oil and heat it to 375 degrees F. Add the firecracker shrimp a few at a time to the oil and fry until golden brown on each side, about 3 minutes. Drain on a baking rack and serve with a side of sweet chilli sauce for dipping.\u003c/p>\n\u003cp>\u003cem>Option: \u003c/em>Add a thin slice of mango with the shrimp with wrapping to make Firecracker Mango Shrimp.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/firecracker-shrimp-wrapoing.jpg\" alt=\"Wrapping firecracker shrimp, step by step\" title=\"Wrapping firecracker shrimp, step by step\" width=\"500\" height=\"150\" class=\"alignnone size-full wp-image-8648\">\u003cbr>\n\u003cem>Step by Step Wrapping\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Rolling the Shrimp Wrapper\u003c/strong>\u003cbr>\n1)\tLay an eggroll or spring roll wrapper on a dry, clean surface as shown. Lay a shrimp with the tail sticking out.\u003cbr>\n2)\tBring the left corner of the wrapper over the shrimp and being rolling left to right. Make sure that you are rolling tightly. As you roll, bring the top corner o the wrapper down and over the shrimp. Again, make sure you leave no open pockets of air. Big air pockets and holes will allow oil to seep in.\u003cbr>\n3)\tContinue rolling towards the right. Dip your finger or a pastry brush into the cornstarch slurry and pain the final corner. Roll to seal. Lay the roll seam side down on a dry plate or tray. Repeat with the rest of the shrimp and wrappers. Keep all uncooked Firecracker Shrimp covered with plastic wrap or barely damp towel.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/8646/the-steamy-kitchen-cookbook",
"authors": [
"5037"
],
"categories": [
"bayareabites_2998",
"bayareabites_752",
"bayareabites_588",
"bayareabites_1865"
],
"tags": [
"bayareabites_2835",
"bayareabites_112",
"bayareabites_3066",
"bayareabites_3067"
],
"label": "bayareabites"
},
"bayareabites_7494": {
"type": "posts",
"id": "bayareabites_7494",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "7494",
"score": null,
"sort": [
1255890756000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1255890756,
"format": "aside",
"disqusTitle": "Birthday Baklava for Libras",
"title": "Birthday Baklava for Libras",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/honeyjars500.jpg\" alt=\"Photo of Potrero del Sol community garden's honey by Bill Basquin\" title=\"Photo of Potrero del Sol community garden's honey by Bill Basquin\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-7504\">\u003cbr>\n\u003cem>Drizzle your baklava with local honey. Photo of Potrero del Sol community garden's honey by Bill Basquin.\u003c/em> \u003c/p>\n\u003cp>Well, there's no getting around it. My birthday is making its annual appearance in just a few days. Apart of the whole getting-older thing—I now believe that specifying the decade is detail enough, and if you want more you're going to have to wrestle me down and and force-feed me chocolate mousse until you can get into my purse—I'm actually rather fond of birthdays. Cards, new socks, licking icing off the candles, what's not to like? Given that there's only one day of the year when you can get total strangers to be nice to you for no reason, I don't understand those tight-lipped, don't-make-a-fuss types hating on their birthdays every year. \u003c/p>\n\u003cp>Anyway, they're lying. When my mother turned 70 a few years ago, she insisted that no recognition be given. No cards, no calls, no nothing, no how. I tried to abide, as did her beau, himself a hale and hearty 70-something. Naturally, she called both of us, late in the evening, irate and wanting to know why we'd blown off her birthday. By the time the day rolled around, it seemed, she's changed her mind and wanted the whole deal: phone calls, presents, pink icing roses, telegrams if only they still existed. My feeble little text message wasn't nearly good enough. \u003c/p>\n\u003cp>This month, of course, is happy birthday Libra month. Now Libras love Libras, so if you're lucky enough to have been born in October, you probably have a whole pile of lucky Libra pals. And there's nothing as much fun as a multi-headed Libra party monster. Take it from me: a party thrown by Libras is a good party: charming company, tasty munchies, lovely cocktails, just enough misbehavior to make the recap entertaining, but not so much that you have to reupholster the couch and buy schnapps for the neighbors. (If you want \u003cem>that \u003c/em>sort of party, you wait a week and throw a shindig for the Scorpios.)\u003c/p>\n\u003cp>OK, so maybe I'm biased, but I'm also experienced, having written the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1933149264/kqedorg-20\">book\u003c/a> on this. And if you want to hear more, tune in to \u003ca href=\"http://www.krcb.org/mouthful\">Mouthful\u003c/a> Sunday night between 7 and 8pm on KRBC 91FM, when I'll be chatting about food, love, and astrology with host Michele Anna Jordan.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> So how do you entertain your Libra lovelies? Well, keep in mind that Libras hate to be tied down. We're the sign of the scales, after all, and we like to keep everything in balance, some of this and some of that. We're noshers by nature, tasters who would happily take a forkful off everyone's plate, if we could do it gracefully. So the Libra party is full of little snacklets, tasty bites we can pop in our mouths without having to stop talking. \u003c/p>\n\u003cp>My dream Libra party menu would be Mediterranean in its drift, with savory little lamb kebabs dunked in herby Greek yogurt, glasses of champagne sparkling with floating pomegranate seeds, grated carrot salad drifted with a chiffonade of mint. And for dessert, a sweet and sticky baklava, not exactly Greek-authentic but absolutely delicious nonetheless. So enjoy, and happy birthday, Libra lovelies!\u003c/p>\n\u003cp>\u003cstrong>Birthday Baklava for Libras\u003c/strong>\u003cbr>\nAdapted from \u003cstrong>The Astrology Cookbook: A Cosmic Guide to Feasts of Love\u003c/strong>\u003c/p>\n\u003cp>Filling:\u003cbr>\n2 cups walnuts, blanched almonds, or pistachios, or a mixture of all three, finely chopped\u003cbr>\n2 tablespoons sugar\u003cbr>\n2 tablespoons honey\u003cbr>\nPinch of salt\u003cbr>\n\u003cem>One \u003c/em>of the following flavorings: 1 teaspoon grated orange and 1/2 teaspoon ground cardamom; 1 teaspoon cinnamon and a pinch of ground cloves; 1 teaspoon rosewater; 1 teaspoon orange flower water\u003c/p>\n\u003cp>1/2 pound phyllo, defrosted\u003cbr>\n1/2 cup butter, melted\u003c/p>\n\u003cp>Honey syrup:\u003cbr>\n1/3 cup sugar\u003cbr>\n1/2 cup honey\u003cbr>\n1/2 tablespoon lemon juice\u003cbr>\n1/3 cup water\u003cbr>\n\u003cem>One \u003c/em> of the following flavorings: 1/2 tablespoon grated orange rind; 1 stick cinnamon or 1/4 teaspoon ground cinnamon; 1/2 tablespoon rosewater \u003c/p>\n\u003cp>1. Preheat oven to 325°F. Lightly grease an 8-by-8-inch baking pan. Unfold phyllo dough and trim into 8-by-8-inch squares. Cover sheets with a damp cloth. \u003c/p>\n\u003cp>2. In a small bowl, mix finely chopped nuts, sugar, honey, salt, and your choice of flavorings. Set aside.\u003c/p>\n\u003cp>3. Spread a phyllo sheet over the bottom of the baking pan. Using a pastry brush, lightly brush sheet with melted butter. Repeat with 5 more sheets, lightly buttering each sheet before adding the next. \u003c/p>\n\u003cp>4. Spread approximately 2/3 cup of nut mixture over 6th phyllo sheet. Layer 4 sheets (buttering each one) on top of the nuts. Spread another 2/3 cup of the nut mixture on top sheet, and top with another 4 sheets (buttering between each one). Spread with last 2/3 cup of nut mixture. Top with 6 sheets, buttering each one and finishing with a final layer of butter. \u003c/p>\n\u003cp>5. Using a sharp knife, make four equal cuts (about 1 1/2 inches apart) through the top layer of pastry. Then make eight equal diagonal cuts (approximately 1 inch apart) across these strips to form 18 diamond shapes. Bake for 30 to 35 minutes, until pastry is crisp and pale golden. \u003c/p>\n\u003cp>6. While baklava is baking, make the syrup. In a heavy-bottomed pan, heat sugar, honey, lemon juice, and water to boiling. Keep a close eye on it, as the syrup will froth and foam up. Add orange rind, cinnamon stick, or ground cinnamon, if using. Over medium-low heat, simmer for 10 minutes, until syrup has thickened slightly. If using rose water, add now. Remove from heat and pour into a pitcher. Let cool. \u003c/p>\n\u003cp>7. Pour syrup over hot pastry. (Alternately, let pastry cool to room temperature before cutting. Reheat syrup to almost boiling, then pour hot syrup over cool pastry. See note. ) You may not need all of the syrup. Following the previously made cuts, cut pastry all the way through into diamonds and let syrup soak in for at least 3 hours before serving. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: The trick to ensuring a crunchy, sticky pastry is to pour cool syrup over hot pastry, or hot syrup over cool pastry. As long as the pastry and syrup are opposite in temperature when they come together, you won’t end up with soggy baklava.\u003c/p>\n\n",
"disqusIdentifier": "7494 http://blogs.kqed.org/bayareabites/?p=7494",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/10/18/birthday-baklava-for-libras/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1085,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1255890756,
"excerpt": "Now Libras love Libras, so if you're lucky enough to have been born in October, you probably have a whole pile of lucky Libra pals. So how do you entertain your Libra lovelies? A little of this, a little of that, things we can pop in our mouths without having to stop talking. And to finish, a wonderful sticky-sweet diamond of baklava, the dessert Venus herself would love. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Now Libras love Libras, so if you're lucky enough to have been born in October, you probably have a whole pile of lucky Libra pals. So how do you entertain your Libra lovelies? A little of this, a little of that, things we can pop in our mouths without having to stop talking. And to finish, a wonderful sticky-sweet diamond of baklava, the dessert Venus herself would love. ",
"title": "Birthday Baklava for Libras | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Birthday Baklava for Libras",
"datePublished": "2009-10-18T11:32:36-07:00",
"dateModified": "2009-10-18T11:32:36-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "birthday-baklava-for-libras",
"status": "publish",
"path": "/bayareabites/7494/birthday-baklava-for-libras",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/honeyjars500.jpg\" alt=\"Photo of Potrero del Sol community garden's honey by Bill Basquin\" title=\"Photo of Potrero del Sol community garden's honey by Bill Basquin\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-7504\">\u003cbr>\n\u003cem>Drizzle your baklava with local honey. Photo of Potrero del Sol community garden's honey by Bill Basquin.\u003c/em> \u003c/p>\n\u003cp>Well, there's no getting around it. My birthday is making its annual appearance in just a few days. Apart of the whole getting-older thing—I now believe that specifying the decade is detail enough, and if you want more you're going to have to wrestle me down and and force-feed me chocolate mousse until you can get into my purse—I'm actually rather fond of birthdays. Cards, new socks, licking icing off the candles, what's not to like? Given that there's only one day of the year when you can get total strangers to be nice to you for no reason, I don't understand those tight-lipped, don't-make-a-fuss types hating on their birthdays every year. \u003c/p>\n\u003cp>Anyway, they're lying. When my mother turned 70 a few years ago, she insisted that no recognition be given. No cards, no calls, no nothing, no how. I tried to abide, as did her beau, himself a hale and hearty 70-something. Naturally, she called both of us, late in the evening, irate and wanting to know why we'd blown off her birthday. By the time the day rolled around, it seemed, she's changed her mind and wanted the whole deal: phone calls, presents, pink icing roses, telegrams if only they still existed. My feeble little text message wasn't nearly good enough. \u003c/p>\n\u003cp>This month, of course, is happy birthday Libra month. Now Libras love Libras, so if you're lucky enough to have been born in October, you probably have a whole pile of lucky Libra pals. And there's nothing as much fun as a multi-headed Libra party monster. Take it from me: a party thrown by Libras is a good party: charming company, tasty munchies, lovely cocktails, just enough misbehavior to make the recap entertaining, but not so much that you have to reupholster the couch and buy schnapps for the neighbors. (If you want \u003cem>that \u003c/em>sort of party, you wait a week and throw a shindig for the Scorpios.)\u003c/p>\n\u003cp>OK, so maybe I'm biased, but I'm also experienced, having written the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1933149264/kqedorg-20\">book\u003c/a> on this. And if you want to hear more, tune in to \u003ca href=\"http://www.krcb.org/mouthful\">Mouthful\u003c/a> Sunday night between 7 and 8pm on KRBC 91FM, when I'll be chatting about food, love, and astrology with host Michele Anna Jordan.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> So how do you entertain your Libra lovelies? Well, keep in mind that Libras hate to be tied down. We're the sign of the scales, after all, and we like to keep everything in balance, some of this and some of that. We're noshers by nature, tasters who would happily take a forkful off everyone's plate, if we could do it gracefully. So the Libra party is full of little snacklets, tasty bites we can pop in our mouths without having to stop talking. \u003c/p>\n\u003cp>My dream Libra party menu would be Mediterranean in its drift, with savory little lamb kebabs dunked in herby Greek yogurt, glasses of champagne sparkling with floating pomegranate seeds, grated carrot salad drifted with a chiffonade of mint. And for dessert, a sweet and sticky baklava, not exactly Greek-authentic but absolutely delicious nonetheless. So enjoy, and happy birthday, Libra lovelies!\u003c/p>\n\u003cp>\u003cstrong>Birthday Baklava for Libras\u003c/strong>\u003cbr>\nAdapted from \u003cstrong>The Astrology Cookbook: A Cosmic Guide to Feasts of Love\u003c/strong>\u003c/p>\n\u003cp>Filling:\u003cbr>\n2 cups walnuts, blanched almonds, or pistachios, or a mixture of all three, finely chopped\u003cbr>\n2 tablespoons sugar\u003cbr>\n2 tablespoons honey\u003cbr>\nPinch of salt\u003cbr>\n\u003cem>One \u003c/em>of the following flavorings: 1 teaspoon grated orange and 1/2 teaspoon ground cardamom; 1 teaspoon cinnamon and a pinch of ground cloves; 1 teaspoon rosewater; 1 teaspoon orange flower water\u003c/p>\n\u003cp>1/2 pound phyllo, defrosted\u003cbr>\n1/2 cup butter, melted\u003c/p>\n\u003cp>Honey syrup:\u003cbr>\n1/3 cup sugar\u003cbr>\n1/2 cup honey\u003cbr>\n1/2 tablespoon lemon juice\u003cbr>\n1/3 cup water\u003cbr>\n\u003cem>One \u003c/em> of the following flavorings: 1/2 tablespoon grated orange rind; 1 stick cinnamon or 1/4 teaspoon ground cinnamon; 1/2 tablespoon rosewater \u003c/p>\n\u003cp>1. Preheat oven to 325°F. Lightly grease an 8-by-8-inch baking pan. Unfold phyllo dough and trim into 8-by-8-inch squares. Cover sheets with a damp cloth. \u003c/p>\n\u003cp>2. In a small bowl, mix finely chopped nuts, sugar, honey, salt, and your choice of flavorings. Set aside.\u003c/p>\n\u003cp>3. Spread a phyllo sheet over the bottom of the baking pan. Using a pastry brush, lightly brush sheet with melted butter. Repeat with 5 more sheets, lightly buttering each sheet before adding the next. \u003c/p>\n\u003cp>4. Spread approximately 2/3 cup of nut mixture over 6th phyllo sheet. Layer 4 sheets (buttering each one) on top of the nuts. Spread another 2/3 cup of the nut mixture on top sheet, and top with another 4 sheets (buttering between each one). Spread with last 2/3 cup of nut mixture. Top with 6 sheets, buttering each one and finishing with a final layer of butter. \u003c/p>\n\u003cp>5. Using a sharp knife, make four equal cuts (about 1 1/2 inches apart) through the top layer of pastry. Then make eight equal diagonal cuts (approximately 1 inch apart) across these strips to form 18 diamond shapes. Bake for 30 to 35 minutes, until pastry is crisp and pale golden. \u003c/p>\n\u003cp>6. While baklava is baking, make the syrup. In a heavy-bottomed pan, heat sugar, honey, lemon juice, and water to boiling. Keep a close eye on it, as the syrup will froth and foam up. Add orange rind, cinnamon stick, or ground cinnamon, if using. Over medium-low heat, simmer for 10 minutes, until syrup has thickened slightly. If using rose water, add now. Remove from heat and pour into a pitcher. Let cool. \u003c/p>\n\u003cp>7. Pour syrup over hot pastry. (Alternately, let pastry cool to room temperature before cutting. Reheat syrup to almost boiling, then pour hot syrup over cool pastry. See note. ) You may not need all of the syrup. Following the previously made cuts, cut pastry all the way through into diamonds and let syrup soak in for at least 3 hours before serving. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: The trick to ensuring a crunchy, sticky pastry is to pour cool syrup over hot pastry, or hot syrup over cool pastry. As long as the pastry and syrup are opposite in temperature when they come together, you won’t end up with soggy baklava.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/7494/birthday-baklava-for-libras",
"authors": [
"5038"
],
"categories": [
"bayareabites_1516",
"bayareabites_752",
"bayareabites_588",
"bayareabites_1653",
"bayareabites_1763"
],
"tags": [
"bayareabites_2069",
"bayareabites_2854",
"bayareabites_2852",
"bayareabites_876",
"bayareabites_2853"
],
"label": "bayareabites"
},
"bayareabites_7412": {
"type": "posts",
"id": "bayareabites_7412",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "7412",
"score": null,
"sort": [
1255532447000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1255532447,
"format": "aside",
"disqusTitle": "Stretching Your Cooking Comfort Zone",
"title": "Stretching Your Cooking Comfort Zone",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/vietnamese-style-halibut.jpg\" alt=\"vietnamese-style halibut\" title=\"vietnamese-style halibut\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7422\">\u003c/p>\n\u003cp>Let's face it. Leaving one's comfort zone is intimidating at best and often downright scary. It doesn't matter what you're doing -- traveling to a new place, trying a different career, or cooking food from a different culture -- entering into the realm of the unknown can sometimes seem like more trouble than it's worth. \u003c/p>\n\u003cp>This is why I avoided cooking any type of Asian food for years. My childhood training in my mother's Italian kitchen made dishes like prosciutto pie, homemade ricotta cheese, and handmade pasta seem easy compared to delving into the unknowns of curries and fish sauce. I preferred sticking with olive oil instead of trying peanut oil. It didn't help that I never even tried real Chinese food until I was in college. When I was a kid, Chinese food equaled Chow Mein Night, where the chow mein came out of a can and was served with Uncle Ben's minute rice -- mom kept the arborio for risotto and rice balls. I loved Chow Mein Night mostly because we were allowed to eat our dinner on trays in the living room while watching TV, but was always left feeling slightly queasy at the mass of baby shrimp and stringy vegetables on my plate. (My friend Shirley, on the other hand, grew up in an alternate Korean universe, where they would occasionally have Italian night. This meant her mother would cover the kitchen table with a red-checked tablecloth and serve spaghetti with jarred marinara sauce on top. We were destined to be friends.)\u003c/p>\n\u003cp>Yet once I was introduced to Asian cuisines, they topped my list of favorite foods. I distinctly remember eagerly trying hot and sour soup for the first time. I was in a little strip mall restaurant in Goleta, a town just outside Santa Barbara where I went to school. I was fascinated with the lovely shapes of the tree ear mushrooms and couldn't get enough of the mixture of vinegar and black pepper. And then there was the Kung Pao, General Tso and so much else, the flavors waking up taste buds I never knew I had. It was all very tame stuff as far as Chinese food goes, but the experience was enchanting and completely eye opening to me. I didn’t explore Thai, Korean, Japanese or Vietnamese foods until after college when I lived in L.A. Again I started with docile dishes, but soon graduated to sucking shrimp heads that had been cooked in spicy sauces. Yum.\u003c/p>\n\u003cp>But as much as I came to love eating all types of dumplings, savory noodles, and curries, I never really tried my hand at cooking anything more basic than stir-fry until after I had my kids nine years ago. By this time I realized that making dumplings was a lot like making raviolis, and simmering Asian sauces was no more difficult than the multitude of Italian dishes I had made over and over. So I was excited to receive a copy of \u003cem>\u003ca href=\"http://www.amazon.com/Williams-Sonoma-Food-Made-Fast-Asian/dp/0848731484/ref=sr_1_1?ie=UTF8&s=books&qid=1255485471&sr=8-1\">Food Made Fast Asian\u003c/a>\u003c/em> when I was working on some Williams-Sonoma books. Inside were easy instructions for making everything from dry-fried string beans with pork to Thai green curry shrimp and lemongrass pork. After trying a few dishes out on my family, I began to feel more confident using fish sauce, hoisin, coconut milk, and peanut oil. I then branched out and tried Asian recipes from other sources, and finally started to experiment on my own. It took a while, but I finally gained enough confidence to vary ingredients and spices to suit my family's tastes instead of blindly trusting unknown and untried recipes each time. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Following is a dish I created one day when I had fresh Pacific Halibut and a hankering for something made with fish sauce and lime juice. I wanted some crunch so coated my marinated fish in corn starch and then fried until crispy. To add extra flavor, I combined soy sauce, fish sauce and lime with a dash of sugar and then simmered the already-cooked fish in it. If your family can handle some heat, I recommend adding some chile paste to the mix. The dish is simple and uncomplicated to make and an easy way to work in some fish sauce if you've never tried it before. I call the dish \"Vietnamese-style\" simply because fish sauce and lime are often used in that country's recipes. But let's be serious, as you've probably guessed by now, I am in no way an expert on Vietnamese cooking -- or any Asian cuisine for that matter. But we all have to start somewhere. I am unabashedly in love with Asian foods and eager to make them at home, much as my friend Shirley, who was raised on kimchi, now makes some fantastic pasta dishes. \u003c/p>\n\u003cp>How about you? Still stuck in your cooking comfort zone or have you stretched your repertoire and tried dishes that were once foreign? I'd love to hear some stories.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/simmering-your-fish.jpg\" alt=\"simmering your fish\" title=\"simmering your fish\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7423\">\u003c/p>\n\u003cp>\u003cstrong>Vietnamese-style Crispy Halibut\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 people\u003c/p>\n\u003cp>Although Pacific Halibut works great in this recipe, feel free to substitute another type of fish fillet. Almost anything should work, including shrimp or scallops.\u003c/p>\n\u003cp>\u003cstrong>Marinade\u003c/strong>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/4 onion\u003cbr>\n2 Tbsp ginger\u003cbr>\n2 cloves garlic\u003cbr>\n1 tsp soy sauce\u003cbr>\n1/2 tsp fish sauce\u003cbr>\n1 tsp water\u003c/p>\n\u003cp>\u003cstrong>Crispy Fish\u003c/strong>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 lbs Pacific halibut cut into fillets\u003cbr>\n1/2 cup corn starch\u003cbr>\n2 Tbsp vegetable oil\u003cbr>\n1 tsp sesame oil (optional)\u003c/p>\n\u003cp>\u003cstrong>Finishing Sauce\u003c/strong>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 Tbsp soy sauce\u003cbr>\n1 tsp fish sauce\u003cbr>\n1 tsp fresh lime juice\u003cbr>\n1 tsp water\u003cbr>\n1/2 tsp sugar\u003cbr>\nchile paste to taste (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Puree the onion, ginger and garlic cloves for the marinade and then mix in the soy sauce, fish sauce and water.\u003c/p>\n\u003cp>2. Cover halibut with the marinade and refrigerate for at least one hour. When ready to cook, scrape the marinade from the fish.\u003c/p>\n\u003cp>3. Heat a large pan until it's hot and then add 2 Tbsp vegetable oil plus 1 tsp sesame oil.\u003c/p>\n\u003cp>4. Gently coat each halibut fillet with corn starch and then lay in the hot oil. Fry for 2-4 minutes on each side (depending on the thickness of your fillets) and then turn. Cook the other side.\u003c/p>\n\u003cp>5. In a separate pan, heat the finishing sauce ingredients until everything is combined and the sugar has disolved. Turn off heat.\u003c/p>\n\u003cp>6. When all fillets have been cooked through, lay the fish in the pan with the finishing sauce mixture, turning the burner onto medium heat. Gently sauté the fish in the sauce for about 30 seconds on each side and then serve.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>7. Serve with steamed or fried rice.\u003c/p>\n\n",
"disqusIdentifier": "7412 http://blogs.kqed.org/bayareabites/?p=7412",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/10/14/stretching-your-cooking-comfort-zone/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1131,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1255533718,
"excerpt": "Let's face it. Leaving one's comfort zone is intimidating at best and often downright scary. It doesn't matter what you're doing -- traveling to a new place, trying a different career, or cooking food from a different culture -- entering into the realm of the unknown can sometimes seem like more trouble than it's worth. How about you? Still stuck in your cooking comfort zone or have you stretched your repertoire and tried dishes that were once foreign? I'd love to hear some stories.\r\n\r\nRecipe for Vietnamese-style Crispy Halibut included.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Let's face it. Leaving one's comfort zone is intimidating at best and often downright scary. It doesn't matter what you're doing -- traveling to a new place, trying a different career, or cooking food from a different culture -- entering into the realm of the unknown can sometimes seem like more trouble than it's worth. How about you? Still stuck in your cooking comfort zone or have you stretched your repertoire and tried dishes that were once foreign? I'd love to hear some stories.\r\n\r\nRecipe for Vietnamese-style Crispy Halibut included.",
"title": "Stretching Your Cooking Comfort Zone | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Stretching Your Cooking Comfort Zone",
"datePublished": "2009-10-14T08:00:47-07:00",
"dateModified": "2009-10-14T08:21:58-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "stretching-your-cooking-comfort-zone",
"status": "publish",
"path": "/bayareabites/7412/stretching-your-cooking-comfort-zone",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/vietnamese-style-halibut.jpg\" alt=\"vietnamese-style halibut\" title=\"vietnamese-style halibut\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7422\">\u003c/p>\n\u003cp>Let's face it. Leaving one's comfort zone is intimidating at best and often downright scary. It doesn't matter what you're doing -- traveling to a new place, trying a different career, or cooking food from a different culture -- entering into the realm of the unknown can sometimes seem like more trouble than it's worth. \u003c/p>\n\u003cp>This is why I avoided cooking any type of Asian food for years. My childhood training in my mother's Italian kitchen made dishes like prosciutto pie, homemade ricotta cheese, and handmade pasta seem easy compared to delving into the unknowns of curries and fish sauce. I preferred sticking with olive oil instead of trying peanut oil. It didn't help that I never even tried real Chinese food until I was in college. When I was a kid, Chinese food equaled Chow Mein Night, where the chow mein came out of a can and was served with Uncle Ben's minute rice -- mom kept the arborio for risotto and rice balls. I loved Chow Mein Night mostly because we were allowed to eat our dinner on trays in the living room while watching TV, but was always left feeling slightly queasy at the mass of baby shrimp and stringy vegetables on my plate. (My friend Shirley, on the other hand, grew up in an alternate Korean universe, where they would occasionally have Italian night. This meant her mother would cover the kitchen table with a red-checked tablecloth and serve spaghetti with jarred marinara sauce on top. We were destined to be friends.)\u003c/p>\n\u003cp>Yet once I was introduced to Asian cuisines, they topped my list of favorite foods. I distinctly remember eagerly trying hot and sour soup for the first time. I was in a little strip mall restaurant in Goleta, a town just outside Santa Barbara where I went to school. I was fascinated with the lovely shapes of the tree ear mushrooms and couldn't get enough of the mixture of vinegar and black pepper. And then there was the Kung Pao, General Tso and so much else, the flavors waking up taste buds I never knew I had. It was all very tame stuff as far as Chinese food goes, but the experience was enchanting and completely eye opening to me. I didn’t explore Thai, Korean, Japanese or Vietnamese foods until after college when I lived in L.A. Again I started with docile dishes, but soon graduated to sucking shrimp heads that had been cooked in spicy sauces. Yum.\u003c/p>\n\u003cp>But as much as I came to love eating all types of dumplings, savory noodles, and curries, I never really tried my hand at cooking anything more basic than stir-fry until after I had my kids nine years ago. By this time I realized that making dumplings was a lot like making raviolis, and simmering Asian sauces was no more difficult than the multitude of Italian dishes I had made over and over. So I was excited to receive a copy of \u003cem>\u003ca href=\"http://www.amazon.com/Williams-Sonoma-Food-Made-Fast-Asian/dp/0848731484/ref=sr_1_1?ie=UTF8&s=books&qid=1255485471&sr=8-1\">Food Made Fast Asian\u003c/a>\u003c/em> when I was working on some Williams-Sonoma books. Inside were easy instructions for making everything from dry-fried string beans with pork to Thai green curry shrimp and lemongrass pork. After trying a few dishes out on my family, I began to feel more confident using fish sauce, hoisin, coconut milk, and peanut oil. I then branched out and tried Asian recipes from other sources, and finally started to experiment on my own. It took a while, but I finally gained enough confidence to vary ingredients and spices to suit my family's tastes instead of blindly trusting unknown and untried recipes each time. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Following is a dish I created one day when I had fresh Pacific Halibut and a hankering for something made with fish sauce and lime juice. I wanted some crunch so coated my marinated fish in corn starch and then fried until crispy. To add extra flavor, I combined soy sauce, fish sauce and lime with a dash of sugar and then simmered the already-cooked fish in it. If your family can handle some heat, I recommend adding some chile paste to the mix. The dish is simple and uncomplicated to make and an easy way to work in some fish sauce if you've never tried it before. I call the dish \"Vietnamese-style\" simply because fish sauce and lime are often used in that country's recipes. But let's be serious, as you've probably guessed by now, I am in no way an expert on Vietnamese cooking -- or any Asian cuisine for that matter. But we all have to start somewhere. I am unabashedly in love with Asian foods and eager to make them at home, much as my friend Shirley, who was raised on kimchi, now makes some fantastic pasta dishes. \u003c/p>\n\u003cp>How about you? Still stuck in your cooking comfort zone or have you stretched your repertoire and tried dishes that were once foreign? I'd love to hear some stories.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/simmering-your-fish.jpg\" alt=\"simmering your fish\" title=\"simmering your fish\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7423\">\u003c/p>\n\u003cp>\u003cstrong>Vietnamese-style Crispy Halibut\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 people\u003c/p>\n\u003cp>Although Pacific Halibut works great in this recipe, feel free to substitute another type of fish fillet. Almost anything should work, including shrimp or scallops.\u003c/p>\n\u003cp>\u003cstrong>Marinade\u003c/strong>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/4 onion\u003cbr>\n2 Tbsp ginger\u003cbr>\n2 cloves garlic\u003cbr>\n1 tsp soy sauce\u003cbr>\n1/2 tsp fish sauce\u003cbr>\n1 tsp water\u003c/p>\n\u003cp>\u003cstrong>Crispy Fish\u003c/strong>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 lbs Pacific halibut cut into fillets\u003cbr>\n1/2 cup corn starch\u003cbr>\n2 Tbsp vegetable oil\u003cbr>\n1 tsp sesame oil (optional)\u003c/p>\n\u003cp>\u003cstrong>Finishing Sauce\u003c/strong>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 Tbsp soy sauce\u003cbr>\n1 tsp fish sauce\u003cbr>\n1 tsp fresh lime juice\u003cbr>\n1 tsp water\u003cbr>\n1/2 tsp sugar\u003cbr>\nchile paste to taste (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Puree the onion, ginger and garlic cloves for the marinade and then mix in the soy sauce, fish sauce and water.\u003c/p>\n\u003cp>2. Cover halibut with the marinade and refrigerate for at least one hour. When ready to cook, scrape the marinade from the fish.\u003c/p>\n\u003cp>3. Heat a large pan until it's hot and then add 2 Tbsp vegetable oil plus 1 tsp sesame oil.\u003c/p>\n\u003cp>4. Gently coat each halibut fillet with corn starch and then lay in the hot oil. Fry for 2-4 minutes on each side (depending on the thickness of your fillets) and then turn. Cook the other side.\u003c/p>\n\u003cp>5. In a separate pan, heat the finishing sauce ingredients until everything is combined and the sugar has disolved. Turn off heat.\u003c/p>\n\u003cp>6. When all fillets have been cooked through, lay the fish in the pan with the finishing sauce mixture, turning the burner onto medium heat. Gently sauté the fish in the sauce for about 30 seconds on each side and then serve.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>7. Serve with steamed or fried rice.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/7412/stretching-your-cooking-comfort-zone",
"authors": [
"5016"
],
"categories": [
"bayareabites_2998",
"bayareabites_588",
"bayareabites_12"
],
"tags": [
"bayareabites_2835",
"bayareabites_2834",
"bayareabites_2833"
],
"label": "bayareabites"
},
"bayareabites_7211": {
"type": "posts",
"id": "bayareabites_7211",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "7211",
"score": null,
"sort": [
1254760671000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1254760671,
"format": "aside",
"disqusTitle": "Forum: Ruth Reichl's New Cookbook: Gourmet Today",
"title": "Forum: Ruth Reichl's New Cookbook: Gourmet Today",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/ruthreichl-248x140.jpg\" alt=\"Ruth Reichl\" title=\"Ruth Reichl\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-7215\">Ruth Reichl, editor-in-chief of Gourmet Magazine and former New York Times restaurant critic, joined Forum Tue, Sept. 29, 2009 to discuss her latest cookbook, \"Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen.\" Reichl has been honored with four James Beard Awards. Her other books include \"Not Becoming My Mother: And Other Things She Taught Me Along the Way.\" \u003cbr clear=\"all\">\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R909291000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" wmode=\"transparent\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R909291000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny \u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Ruth Reichl, author, editor-in-chief of Gourmet Magazine and former New York Times restaurant critic \u003c/p>\n\u003cp>\u003cstrong>More info:\u003c/strong> About the book \u003ca href=\"http://www.amazon.com/Gourmet-Today-All-New-Recipes-Contemporary/dp/0618610189/kqedorg20\">\"Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen.\"\u003c/a> at Amazon.com\u003c/p>\n\u003cp>Explore and buy \u003ca href=\"http://www.amazon.com/Ruth-Reichl/e/B000AQ403C\">Ruth Reichl's books on Amazon.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Not-Becoming-My-Mother-Things/dp/1594202168/kqedorg20\">\"Not Becoming My Mother: And Other Things She Taught Me Along the Way.\"\u003c/a> at Amazon.com.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/11/kqed-forum-ruth-reichl/\">Listen to Ruth Reichl discuss this book\u003c/a> on a previous Forum. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Follow Ruth Reichl on Twitter \u003ca href=\"http://twitter.com/ruthreichl\">@ruthreichl\u003c/a>\u003cbr>\nFollow Gourmet on Twitter \u003ca href=\"http://twitter.com/gourmet\">@gourmet\u003c/a>\u003cbr>\n\u003ca href=\"http://www.gourmet.com/\">Gourmet.com\u003c/a> website \u003c/p>\n\n",
"disqusIdentifier": "7211 http://blogs.kqed.org/bayareabites/?p=7211",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/10/05/forum-ruth-reichls-new-cookbook-gourmet-today/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 159,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1262113378,
"excerpt": "Ruth Reichl, editor-in-chief of Gourmet Magazine and former New York Times restaurant critic, joined Forum Tue, Sept. 29, 2009 to discuss her latest cookbook, \"Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen.\" Reichl has been honored with four James Beard Awards. Her other books include \"Not Becoming My Mother: And Other Things She Taught Me Along the Way.\" \r\n\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Ruth Reichl, editor-in-chief of Gourmet Magazine and former New York Times restaurant critic, joined Forum Tue, Sept. 29, 2009 to discuss her latest cookbook, "Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen." Reichl has been honored with four James Beard Awards. Her other books include "Not Becoming My Mother: And Other Things She Taught Me Along the Way." \r\n\r\n",
"title": "Forum: Ruth Reichl's New Cookbook: Gourmet Today | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Forum: Ruth Reichl's New Cookbook: Gourmet Today",
"datePublished": "2009-10-05T09:37:51-07:00",
"dateModified": "2009-12-29T11:02:58-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "forum-ruth-reichls-new-cookbook-gourmet-today",
"status": "publish",
"path": "/bayareabites/7211/forum-ruth-reichls-new-cookbook-gourmet-today",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/ruthreichl-248x140.jpg\" alt=\"Ruth Reichl\" title=\"Ruth Reichl\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-7215\">Ruth Reichl, editor-in-chief of Gourmet Magazine and former New York Times restaurant critic, joined Forum Tue, Sept. 29, 2009 to discuss her latest cookbook, \"Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen.\" Reichl has been honored with four James Beard Awards. Her other books include \"Not Becoming My Mother: And Other Things She Taught Me Along the Way.\" \u003cbr clear=\"all\">\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R909291000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" wmode=\"transparent\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R909291000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny \u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Ruth Reichl, author, editor-in-chief of Gourmet Magazine and former New York Times restaurant critic \u003c/p>\n\u003cp>\u003cstrong>More info:\u003c/strong> About the book \u003ca href=\"http://www.amazon.com/Gourmet-Today-All-New-Recipes-Contemporary/dp/0618610189/kqedorg20\">\"Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen.\"\u003c/a> at Amazon.com\u003c/p>\n\u003cp>Explore and buy \u003ca href=\"http://www.amazon.com/Ruth-Reichl/e/B000AQ403C\">Ruth Reichl's books on Amazon.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Not-Becoming-My-Mother-Things/dp/1594202168/kqedorg20\">\"Not Becoming My Mother: And Other Things She Taught Me Along the Way.\"\u003c/a> at Amazon.com.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/11/kqed-forum-ruth-reichl/\">Listen to Ruth Reichl discuss this book\u003c/a> on a previous Forum. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Follow Ruth Reichl on Twitter \u003ca href=\"http://twitter.com/ruthreichl\">@ruthreichl\u003c/a>\u003cbr>\nFollow Gourmet on Twitter \u003ca href=\"http://twitter.com/gourmet\">@gourmet\u003c/a>\u003cbr>\n\u003ca href=\"http://www.gourmet.com/\">Gourmet.com\u003c/a> website \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/7211/forum-ruth-reichls-new-cookbook-gourmet-today",
"authors": [
"5014"
],
"categories": [
"bayareabites_2254",
"bayareabites_588"
],
"tags": [
"bayareabites_2789",
"bayareabites_2154",
"bayareabites_2788",
"bayareabites_640",
"bayareabites_2153"
],
"label": "bayareabites"
},
"bayareabites_7007": {
"type": "posts",
"id": "bayareabites_7007",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "7007",
"score": null,
"sort": [
1254579435000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1254579435,
"format": "aside",
"disqusTitle": "Schiacciata d'Uva",
"title": "Schiacciata d'Uva",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/grapes5001.jpg\" alt=\"grapes\" title=\"grapes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7070\">\u003cbr>\nWhat do you eat when the grapes are ripe? Well, if you're surrounded by vineyards in northern Italy, you take your grapes and make a \u003cem>merenda,\u003c/em> a snack, by pressing them into focaccia dough, sprinkling on olive oil, sugar, maybe a little anise seed, and baking the whole thing puffy and golden. And you call it schiacciata d'uva, which translates, appropriately enough, as \"squashed grape thing.\"\u003c/p>\n\u003cp>But what if you can't get to Italy this autumn? While I was living in New York City, I discovered schiacciata d'uva on the fall menu at the \u003ca href=\"http://www.sullivanstreetbakery.com\">Sullivan Street Bakery\u003c/a>, along with a bunch of other rustic Italian-inspired breads and pastries. I'd walk 8 blocks from my office in Hell's Kitchen to get a slice in a paper bag, then eat all of it on the way back, wiping olive oil from my fingers as I went and wishing I'd bought two. \u003c/p>\n\u003cp>Spring, summer, and winter, I'd make the same walk for a slice of their Roman-style, thin-crust pizzas, topped with mushrooms or celery root, radicchio or potato. And they were good, but fall's grape flatbread was spectacular: pockets of juicy sweetness nestled into chewy, yeasty crust and crumb, accented by the surprising, subtly medicinal-herbal scent of anise. \u003c/p>\n\u003cp>Last time I checked, we had a lot of grapes growing around here. What with all the slick Italian pizza joints around, you'd think we'd be rolling in grape-topped foccacia right about now. But nope: just as New York City has no \u003ca href=\"http://www.zantespizza.com/about.htm\">Indian pizza\u003c/a>, San Francisco has no schiacciata d'uva, as far as I've been able to discover. But, you have yeast, you have grapes, you have flour, sugar, a little anise seed and an inch or so of last night's white wine, and you can make your own. \u003c/p>\n\u003cp>This recipe began from the Focaccia from Genoa recipe in Carol Field's cookbook \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811806049/kqedorg-20\"> Focaccia: Simple Breads from the Italian Oven\u003c/a>, further adapted by baker/blogger Jen McAllister, then messed around with in my own kitchen. Jen, who became a friend while we were both living the sweet outer-borough life in NYC (she in Queens, me in Brooklyn), wrote one of my favorite blogs, \u003ca href=\"http://www.bakerina.com\">Prepare to Meet Your Bakerina\u003c/a>. We shared a similar obsession with making bread, cake, jam, and pie, and an equal enthusiasm for the late Laurie Colwin, out-of-print British cookbooks, and the \u003ca href=\"http://www.writerscolony.org\">Writers' Colony at Dairy Hollow\u003c/a> in Arkansas, where we both did fellowships. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sadly, law school's gain is the blogosphere's loss; she's now out on the West Coast, a good thing, but too busy as a lawyer-to-be to blog much anymore. Happily, though, her site offers a big archive to sift through, including step-by-step pictures of this very \u003ca href=\"http://bakerina.com/prepare_to_meet_your_bake/2005/08/index.html/P50/\">focaccia in action\u003c/a>. \u003c/p>\n\u003cp>But, back to the schiacciata. Given that the word means \"squashed,\" this is a thinner, flatter focaccia than the usual fluffy mattress. It's mostly crust and topping, with just a thin layer of chewy, pull-y crumb inside. Tiny garnet-colored champagne grapes are perfect for this, but most red, blue, or purple seedless grapes would be fine. I wouldn't use Concords or Muscats, though, as they're too sweet and strongly flavored. \u003c/p>\n\u003cp>Unless you have a huge aversion to anything remotely licorice-flavored, don't skip the anise seeds. You don't need a lot of them, but you do need some. If you have some larger-crystal sugar, like turbinado (also sold under the brand name Sugar in the Raw), it adds a pleasant crunch. \u003c/p>\n\u003cp>This is a delicious before-dinner nosh with a little smudge of ripe, oozy tallegio. For breakfast the next morning, I'd warm up a slab in the toaster oven and serve it with some of Bellwether's \u003ca href=\"http://www.bellwetherfarms.com/cowcheese/\">crescenza cheese\u003c/a>, the recipe for which these Marin cheesemakers learned from a small dairy near Milan. Buon appetito!\u003c/p>\n\u003cp>\u003cstrong>Schiacciata d'Uva\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Sponge \u003c/em>\u003cbr>\n1 cup flour\u003cbr>\n2/3 cup lukewarm water\u003cbr>\n1 tsp regular yeast\u003cbr>\n\u003cem>Dough\u003c/em>\u003cbr>\n1/2 cup tepid water\u003cbr>\n1/3 cup olive oil\u003cbr>\n1/3 cup white white\u003cbr>\n2 tsp salt\u003cbr>\n2 1/2 cups flour\u003cbr>\nolive oil for bowl\u003cbr>\n\u003cem>Topping\u003c/em>\u003cbr>\n2 tbsp olive oil\u003cbr>\n2 cups grapes, removed from stems\u003cbr>\n1/2 tsp anise seeds, or to taste\u003cbr>\n1-2 tbsp sugar\u003c/p>\n\u003cp>1. To make the sponge, dissolve yeast in a little of the lukewarm water. Add flour to the yeast mixture, then stir in enough water to make a stiff dough. You may not need all the water. \u003c/p>\n\u003cp>2. Cover sponge and let rise until softened and very bubbly, about 2 hours. \u003c/p>\n\u003cp>3. Scoop sponge (it will be sticky and stringy) into the bowl of a stand mixer, if you have one, or into a regular large bowl if not. Using the paddle attachment or a wooden spoon, beat in the water, olive oil, wine, and salt. Add the flour in 3 parts, beating well after each addition. The dough should be fairly slack.\u003c/p>\n\u003cp>4. Using a dough hook, knead until smooth and elastic, about 6 minutes. Or, knead by hand for 10-12 minutes. Try lightly oiling your hands if dough sticks to them. If the dough gets goopy and threatens to wrap around your hands and turn them into enormous gooey dough paws, add a little more flour, but go easy. Better to suffer a little now than to end up with a tight, heavy bread later. \u003c/p>\n\u003cp>5. Swish a couple of teaspoons of olive oil around a big clean bowl. Turn the dough into it, turn to coat, then cover the bowl and let the dough rise in a warmish place for 2 to 3 hours. Because you're using a fairly small amount of yeast, don't expect a big jump at this stage of the game. But it should rise somewhat, and have a nice supple, stretchy texture. \u003c/p>\n\u003cp>6. Lightly oil a large sheet pan, about 10 x 15. Punch down the dough and turn it out onto the sheet pan, spreading and stretching until it is forms a nice even rectangle. Dimple the dough with your fingertips. Brush with 1 tablespoon of olive oil. \u003c/p>\n\u003cp>7. Let dough rise again for another 40 minutes or so. Preheat oven to 425F. Just before baking, dimple the dough again and brush with another tablespoon of oil. Scatter grapes over dough, followed by anise and sugar. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>8. Bake on middle rack for 30-35 minutes, until gently puffed and golden brown. \u003c/p>\n\n",
"disqusIdentifier": "7007 http://blogs.kqed.org/bayareabites/?p=7007",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/10/03/schiacciata-duva/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1096,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1379097321,
"excerpt": "What do you eat during the grape harvest? Well, if you're in northern Italy or California surrounded by vineyards, you take your grapes and make a \u003cem>merenda,\u003c/em> a snack, by pressing them into focaccia dough, sprinkling on olive oil, sugar, maybe a little anise seed, and baking the whole thing puffy and golden. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "What do you eat during the grape harvest? Well, if you're in northern Italy or California surrounded by vineyards, you take your grapes and make a merenda, a snack, by pressing them into focaccia dough, sprinkling on olive oil, sugar, maybe a little anise seed, and baking the whole thing puffy and golden. ",
"title": "Schiacciata d'Uva | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Schiacciata d'Uva",
"datePublished": "2009-10-03T07:17:15-07:00",
"dateModified": "2013-09-13T11:35:21-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "schiacciata-duva",
"status": "publish",
"path": "/bayareabites/7007/schiacciata-duva",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/grapes5001.jpg\" alt=\"grapes\" title=\"grapes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7070\">\u003cbr>\nWhat do you eat when the grapes are ripe? Well, if you're surrounded by vineyards in northern Italy, you take your grapes and make a \u003cem>merenda,\u003c/em> a snack, by pressing them into focaccia dough, sprinkling on olive oil, sugar, maybe a little anise seed, and baking the whole thing puffy and golden. And you call it schiacciata d'uva, which translates, appropriately enough, as \"squashed grape thing.\"\u003c/p>\n\u003cp>But what if you can't get to Italy this autumn? While I was living in New York City, I discovered schiacciata d'uva on the fall menu at the \u003ca href=\"http://www.sullivanstreetbakery.com\">Sullivan Street Bakery\u003c/a>, along with a bunch of other rustic Italian-inspired breads and pastries. I'd walk 8 blocks from my office in Hell's Kitchen to get a slice in a paper bag, then eat all of it on the way back, wiping olive oil from my fingers as I went and wishing I'd bought two. \u003c/p>\n\u003cp>Spring, summer, and winter, I'd make the same walk for a slice of their Roman-style, thin-crust pizzas, topped with mushrooms or celery root, radicchio or potato. And they were good, but fall's grape flatbread was spectacular: pockets of juicy sweetness nestled into chewy, yeasty crust and crumb, accented by the surprising, subtly medicinal-herbal scent of anise. \u003c/p>\n\u003cp>Last time I checked, we had a lot of grapes growing around here. What with all the slick Italian pizza joints around, you'd think we'd be rolling in grape-topped foccacia right about now. But nope: just as New York City has no \u003ca href=\"http://www.zantespizza.com/about.htm\">Indian pizza\u003c/a>, San Francisco has no schiacciata d'uva, as far as I've been able to discover. But, you have yeast, you have grapes, you have flour, sugar, a little anise seed and an inch or so of last night's white wine, and you can make your own. \u003c/p>\n\u003cp>This recipe began from the Focaccia from Genoa recipe in Carol Field's cookbook \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811806049/kqedorg-20\"> Focaccia: Simple Breads from the Italian Oven\u003c/a>, further adapted by baker/blogger Jen McAllister, then messed around with in my own kitchen. Jen, who became a friend while we were both living the sweet outer-borough life in NYC (she in Queens, me in Brooklyn), wrote one of my favorite blogs, \u003ca href=\"http://www.bakerina.com\">Prepare to Meet Your Bakerina\u003c/a>. We shared a similar obsession with making bread, cake, jam, and pie, and an equal enthusiasm for the late Laurie Colwin, out-of-print British cookbooks, and the \u003ca href=\"http://www.writerscolony.org\">Writers' Colony at Dairy Hollow\u003c/a> in Arkansas, where we both did fellowships. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sadly, law school's gain is the blogosphere's loss; she's now out on the West Coast, a good thing, but too busy as a lawyer-to-be to blog much anymore. Happily, though, her site offers a big archive to sift through, including step-by-step pictures of this very \u003ca href=\"http://bakerina.com/prepare_to_meet_your_bake/2005/08/index.html/P50/\">focaccia in action\u003c/a>. \u003c/p>\n\u003cp>But, back to the schiacciata. Given that the word means \"squashed,\" this is a thinner, flatter focaccia than the usual fluffy mattress. It's mostly crust and topping, with just a thin layer of chewy, pull-y crumb inside. Tiny garnet-colored champagne grapes are perfect for this, but most red, blue, or purple seedless grapes would be fine. I wouldn't use Concords or Muscats, though, as they're too sweet and strongly flavored. \u003c/p>\n\u003cp>Unless you have a huge aversion to anything remotely licorice-flavored, don't skip the anise seeds. You don't need a lot of them, but you do need some. If you have some larger-crystal sugar, like turbinado (also sold under the brand name Sugar in the Raw), it adds a pleasant crunch. \u003c/p>\n\u003cp>This is a delicious before-dinner nosh with a little smudge of ripe, oozy tallegio. For breakfast the next morning, I'd warm up a slab in the toaster oven and serve it with some of Bellwether's \u003ca href=\"http://www.bellwetherfarms.com/cowcheese/\">crescenza cheese\u003c/a>, the recipe for which these Marin cheesemakers learned from a small dairy near Milan. Buon appetito!\u003c/p>\n\u003cp>\u003cstrong>Schiacciata d'Uva\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Sponge \u003c/em>\u003cbr>\n1 cup flour\u003cbr>\n2/3 cup lukewarm water\u003cbr>\n1 tsp regular yeast\u003cbr>\n\u003cem>Dough\u003c/em>\u003cbr>\n1/2 cup tepid water\u003cbr>\n1/3 cup olive oil\u003cbr>\n1/3 cup white white\u003cbr>\n2 tsp salt\u003cbr>\n2 1/2 cups flour\u003cbr>\nolive oil for bowl\u003cbr>\n\u003cem>Topping\u003c/em>\u003cbr>\n2 tbsp olive oil\u003cbr>\n2 cups grapes, removed from stems\u003cbr>\n1/2 tsp anise seeds, or to taste\u003cbr>\n1-2 tbsp sugar\u003c/p>\n\u003cp>1. To make the sponge, dissolve yeast in a little of the lukewarm water. Add flour to the yeast mixture, then stir in enough water to make a stiff dough. You may not need all the water. \u003c/p>\n\u003cp>2. Cover sponge and let rise until softened and very bubbly, about 2 hours. \u003c/p>\n\u003cp>3. Scoop sponge (it will be sticky and stringy) into the bowl of a stand mixer, if you have one, or into a regular large bowl if not. Using the paddle attachment or a wooden spoon, beat in the water, olive oil, wine, and salt. Add the flour in 3 parts, beating well after each addition. The dough should be fairly slack.\u003c/p>\n\u003cp>4. Using a dough hook, knead until smooth and elastic, about 6 minutes. Or, knead by hand for 10-12 minutes. Try lightly oiling your hands if dough sticks to them. If the dough gets goopy and threatens to wrap around your hands and turn them into enormous gooey dough paws, add a little more flour, but go easy. Better to suffer a little now than to end up with a tight, heavy bread later. \u003c/p>\n\u003cp>5. Swish a couple of teaspoons of olive oil around a big clean bowl. Turn the dough into it, turn to coat, then cover the bowl and let the dough rise in a warmish place for 2 to 3 hours. Because you're using a fairly small amount of yeast, don't expect a big jump at this stage of the game. But it should rise somewhat, and have a nice supple, stretchy texture. \u003c/p>\n\u003cp>6. Lightly oil a large sheet pan, about 10 x 15. Punch down the dough and turn it out onto the sheet pan, spreading and stretching until it is forms a nice even rectangle. Dimple the dough with your fingertips. Brush with 1 tablespoon of olive oil. \u003c/p>\n\u003cp>7. Let dough rise again for another 40 minutes or so. Preheat oven to 425F. Just before baking, dimple the dough again and brush with another tablespoon of oil. Scatter grapes over dough, followed by anise and sugar. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>8. Bake on middle rack for 30-35 minutes, until gently puffed and golden brown. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/7007/schiacciata-duva",
"authors": [
"5038"
],
"categories": [
"bayareabites_1516",
"bayareabites_752",
"bayareabites_588",
"bayareabites_1865"
],
"tags": [
"bayareabites_1966",
"bayareabites_2758",
"bayareabites_2757"
],
"label": "bayareabites"
},
"bayareabites_5954": {
"type": "posts",
"id": "bayareabites_5954",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "5954",
"score": null,
"sort": [
1250259450000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1250259450,
"format": "aside",
"disqusTitle": "Swish Steak: Camp Food",
"title": "Swish Steak: Camp Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/phpvpv14tpm.jpg\" alt=\"The Gay Cookbook\" title=\"The Gay Cookbook\" width=\"249\" height=\"350\" class=\"alignleft size-full wp-image-5960\">Yes, Swish Steak.\u003c/p>\n\u003cp>Among my cookbooks, there is a recent acquisition I consider to be the jewel in my crown-- a must-have for anyone who fancies herself (or, of course, himself) Queen of the Kitchen: \u003cstrong>The Gay Cookbook\u003c/strong> by Chef Lou Rand Hogan* (Sherbourne Press, 1965).\u003c/p>\n\u003cp>The Gay Cookbook: \"the complete compendium of campy cuisine and menus for men... or what have you\" was first brought to my attention by Celia Sacks of \u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books on Food\u003c/a>, who had a copy proudly displayed in her store window the last time I visited. She always seems to know what will pique my interest.\u003c/p>\n\u003cp>A \u003cem>gay\u003c/em> cookbook? \u003cem>Pre\u003c/em>-Stonewall? I never thought any such thing could exist. I was transfixed. I just had to have a copy for my library. I mentioned the book later that evening to friends over drinks. One month later, those same friends placed a copy in my not-so-little hands. It was probably the most perfect birthday present. Ever.\u003c/p>\n\u003cp>When I returned home, I opened the book and was immediately struck by how much times have changed since 1965. Not only our food ways, but our slang, too. Especially what I would call gay-speak. The \"girlfriend\" tone has remained, but the terms have certainly changed. There is a self-mockery that may be horrifying to some readers; others might find the embracing of extreme stereotyping fun and, in a sense, freeing. The last two paragraphs of the book's introduction leave no doubt as to what the reader is in for:\u003c/p>\n\u003cblockquote>\u003cp>Yes, in that magic hour 'tween day and dark, after effacing the ravages of the day's toil, and before the night's serious cruising, ya gotta take on some food. Man, woman, or child, a girl has got to eat!\u003c/p>\n\u003cp>So we'll offer here a sort of nonsensical cookbook for the androgynous (don't bother to look it up, Maude. It means \"limp-wristed\"), and while we can't guarantee the quality of the guests these dishes may be set before, we do not hesitate to assure the reader that all preparations and recipe details are honest and practical.\u003c/p>\n\u003cp>Here then is the GAY COOKBOOK, which some queen will promptly call FAGGOT'S FARE.\n\u003c/p>\u003c/blockquote>\n\u003cp>Fierce! At least we have been warned.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I knew I just had to make something from this book. But what? Something from Chapter Six: That Old, Tired Fish? Chapter Five: The Shell Game; Oysters, Lobsters, Shrimp, and What To Do With Crabs? I finally settled on the dish I feel best exemplifies this time capsule of Camp: Swish Steak-- a dish that just may have been served in many a home among the Swish Alps-- otherwise known as the Hollywood Hills.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/swish-steak.jpg\" alt=\"Swish Steak with Jim Nabors\" title=\"Swish Steak with Jim Nabors\" width=\"235\" height=\"350\" class=\"alignnone size-full wp-image-5955\">\u003c/p>\n\u003cp>\u003cstrong>Swish Steak\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4.\u003c/strong>\u003c/p>\n\u003cp>The recipe is delivered to you as originally written. The curly parsley is my own photographic addition. I happen to think that this is an unintentional omission of the author. What gay chef in his right mind would not add a splash of color to a monochromatic dish?\u003c/p>\n\u003cp>I did, however, omit the MSG. My concern is not for my own health, but for yours. And for the health of Dr. Joyce Brothers. If she happened to wander into your kitchen uninvited and took a bite of MSG-laden Swish Steak, it would kill her. I know this for a fact because she told me so. If you are too young to remember Dr. Joyce Brothers, then you are certainly too young to remember this cookbook.\u003c/p>\n\u003cp>It really does taste like the 1960's. Or, at least this is what I imagine them to taste like. I was only there for about five months. And on bottle-fed formula.\u003c/p>\n\u003cp>I suggest you pop this little number into the oven, pour yourself some Cream Sherry, and sit back to enjoy a careful watching of \u003ca href=\"http://www.imdb.com/title/tt0065488/\">The Boys in The Band\u003c/a>. By the time you've finished, dinner will be ready.\u003c/p>\n\u003cp>Go on, \u003cem>gurl\u003c/em>. Dish it out like only you know how to do.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 Steaks (for swishing)\u003c/p>\n\u003cp>3 medium onions, sliced\u003c/p>\n\u003cp>3 pts. gravy--OR-- part gravy, part rich stock\u003c/p>\n\u003cp>6 buds garlic, minced\u003c/p>\n\u003cp>1 tsp. coarse-ground Black pepper\u003c/p>\n\u003cp>1 tsp. salt\u003c/p>\n\u003cp>1 ½ tsp. MSG\u003c/p>\n\u003cp>4 Tbs. flour\u003c/p>\n\u003cp>4 Tbs. fat (bacon if possible)\u003c/p>\n\u003cp>(opt.) small can mushrooms 'stems & pieces'\u003c/p>\n\u003cp>(opt.) small can Tomato sauce\u003c/p>\n\u003cp>(opt.) 1 Tbs. meat extract (V.V., Boveril, etc.)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong> [No paragraph breaks]:\u003c/p>\n\u003cp>Lay each steak flat; pound lightly with a meat tenderizer (a sort of mallet-like thing with a big and peculiar shaped head), or give each steak a dozen or so whacks with the blunt back of a heave knife, sort of criss-cross on either side. These blows should just cut the surface of the meat but not too deeeply [sic]. Dredge each piece in the flour; heat fat in heavy skillet to very hot. Sear (Brown... as if you didn't know...) meat on both sides in fat in skillet. Take meat out of skillet, put into roast pan (one with a cover). Toss sliced onions and garlic into fat in skillet, cover, cook 3-5 minutes; then dump it all into the roast pan onto the steaks. Add salt and pepper, the MSG, the leftover flour, the mushrooms and tomato sauce if used. Pour stock and gravy (any left-over, rich, brown gravy, except 'sweet-sour' or sauerbraten gravy), into roaster over and around the meat. Cover and cook in 325° oven until tender. This may be 2 or 3 hours. For last half hour, take cover off roast pan, but gravy should still just cover the meat. When meat is real tender, carefully take steaks out of the gravy and set aside on a platter or pan in a warm place. Why not the oven with the heat turned off? Scrape out all the sauce, etc. from the roast pan into a small sauce pot, getting every bit of it. Let this sit for a while on the stove until all the fat-- and there'll be quite a lot of it-- rises to the top. Skim this away. The gravy, full of onion, mushrooms, etc. should be thick enough; taste for seasoning, and you're ready for chow down! Serve the Swish Steak with some of the sauce over each piece of meat. This is wonderful with hot buttered noodles, or with mashed potatoes, etc. Men just love this one, though whether it's the 'swish' or the 'steak' would be hard to say. But-- keep 'em happy...\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>* Lou Rand Hogan was also the creator of what is believed to be the first gay detective in print (the sexual identity of that perennial bachelor, Sherlock Holmes, is open for debate), Francis Morley, in Rough Trade (originally titled The Gay Detective), also from 1965. The Gay Cookbook, incidentally, was written right here in San Francisco.\u003c/p>\n\n",
"disqusIdentifier": "5954 http://blogs.kqed.org/bayareabites/?p=5954",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/08/14/swish-steak-camp-food/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1152,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 36
},
"modified": 1325750370,
"excerpt": "Yes, Swish Steak.\r\n\r\nAmong my cookbooks, there is a recent acquisition I consider to be the jewel in my crown-- a must-have for anyone who fancies herself (or, of course, himself) Queen of the Kitchen: The Gay Cookbook by Chef Lou Rand Hogan* (Sherbourne Press, 1965).\r\n\r\nThe Gay Cookbook: \"the complete compendium of campy cuisine and menus for men... or what have you\" was first brought to my attention by Celia Sacks of \u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books on Food\u003c/a>, who had a copy proudly displayed in her store window the last time I visited. She always seems to know what will pique my interest.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Yes, Swish Steak.\r\n\r\nAmong my cookbooks, there is a recent acquisition I consider to be the jewel in my crown-- a must-have for anyone who fancies herself (or, of course, himself) Queen of the Kitchen: The Gay Cookbook by Chef Lou Rand Hogan* (Sherbourne Press, 1965).\r\n\r\nThe Gay Cookbook: "the complete compendium of campy cuisine and menus for men... or what have you" was first brought to my attention by Celia Sacks of Omnivore Books on Food, who had a copy proudly displayed in her store window the last time I visited. She always seems to know what will pique my interest.",
"title": "Swish Steak: Camp Food | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Swish Steak: Camp Food",
"datePublished": "2009-08-14T07:17:30-07:00",
"dateModified": "2012-01-04T23:59:30-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "swish-steak-camp-food",
"status": "publish",
"path": "/bayareabites/5954/swish-steak-camp-food",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/phpvpv14tpm.jpg\" alt=\"The Gay Cookbook\" title=\"The Gay Cookbook\" width=\"249\" height=\"350\" class=\"alignleft size-full wp-image-5960\">Yes, Swish Steak.\u003c/p>\n\u003cp>Among my cookbooks, there is a recent acquisition I consider to be the jewel in my crown-- a must-have for anyone who fancies herself (or, of course, himself) Queen of the Kitchen: \u003cstrong>The Gay Cookbook\u003c/strong> by Chef Lou Rand Hogan* (Sherbourne Press, 1965).\u003c/p>\n\u003cp>The Gay Cookbook: \"the complete compendium of campy cuisine and menus for men... or what have you\" was first brought to my attention by Celia Sacks of \u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books on Food\u003c/a>, who had a copy proudly displayed in her store window the last time I visited. She always seems to know what will pique my interest.\u003c/p>\n\u003cp>A \u003cem>gay\u003c/em> cookbook? \u003cem>Pre\u003c/em>-Stonewall? I never thought any such thing could exist. I was transfixed. I just had to have a copy for my library. I mentioned the book later that evening to friends over drinks. One month later, those same friends placed a copy in my not-so-little hands. It was probably the most perfect birthday present. Ever.\u003c/p>\n\u003cp>When I returned home, I opened the book and was immediately struck by how much times have changed since 1965. Not only our food ways, but our slang, too. Especially what I would call gay-speak. The \"girlfriend\" tone has remained, but the terms have certainly changed. There is a self-mockery that may be horrifying to some readers; others might find the embracing of extreme stereotyping fun and, in a sense, freeing. The last two paragraphs of the book's introduction leave no doubt as to what the reader is in for:\u003c/p>\n\u003cblockquote>\u003cp>Yes, in that magic hour 'tween day and dark, after effacing the ravages of the day's toil, and before the night's serious cruising, ya gotta take on some food. Man, woman, or child, a girl has got to eat!\u003c/p>\n\u003cp>So we'll offer here a sort of nonsensical cookbook for the androgynous (don't bother to look it up, Maude. It means \"limp-wristed\"), and while we can't guarantee the quality of the guests these dishes may be set before, we do not hesitate to assure the reader that all preparations and recipe details are honest and practical.\u003c/p>\n\u003cp>Here then is the GAY COOKBOOK, which some queen will promptly call FAGGOT'S FARE.\n\u003c/p>\u003c/blockquote>\n\u003cp>Fierce! At least we have been warned.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I knew I just had to make something from this book. But what? Something from Chapter Six: That Old, Tired Fish? Chapter Five: The Shell Game; Oysters, Lobsters, Shrimp, and What To Do With Crabs? I finally settled on the dish I feel best exemplifies this time capsule of Camp: Swish Steak-- a dish that just may have been served in many a home among the Swish Alps-- otherwise known as the Hollywood Hills.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/swish-steak.jpg\" alt=\"Swish Steak with Jim Nabors\" title=\"Swish Steak with Jim Nabors\" width=\"235\" height=\"350\" class=\"alignnone size-full wp-image-5955\">\u003c/p>\n\u003cp>\u003cstrong>Swish Steak\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4.\u003c/strong>\u003c/p>\n\u003cp>The recipe is delivered to you as originally written. The curly parsley is my own photographic addition. I happen to think that this is an unintentional omission of the author. What gay chef in his right mind would not add a splash of color to a monochromatic dish?\u003c/p>\n\u003cp>I did, however, omit the MSG. My concern is not for my own health, but for yours. And for the health of Dr. Joyce Brothers. If she happened to wander into your kitchen uninvited and took a bite of MSG-laden Swish Steak, it would kill her. I know this for a fact because she told me so. If you are too young to remember Dr. Joyce Brothers, then you are certainly too young to remember this cookbook.\u003c/p>\n\u003cp>It really does taste like the 1960's. Or, at least this is what I imagine them to taste like. I was only there for about five months. And on bottle-fed formula.\u003c/p>\n\u003cp>I suggest you pop this little number into the oven, pour yourself some Cream Sherry, and sit back to enjoy a careful watching of \u003ca href=\"http://www.imdb.com/title/tt0065488/\">The Boys in The Band\u003c/a>. By the time you've finished, dinner will be ready.\u003c/p>\n\u003cp>Go on, \u003cem>gurl\u003c/em>. Dish it out like only you know how to do.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 Steaks (for swishing)\u003c/p>\n\u003cp>3 medium onions, sliced\u003c/p>\n\u003cp>3 pts. gravy--OR-- part gravy, part rich stock\u003c/p>\n\u003cp>6 buds garlic, minced\u003c/p>\n\u003cp>1 tsp. coarse-ground Black pepper\u003c/p>\n\u003cp>1 tsp. salt\u003c/p>\n\u003cp>1 ½ tsp. MSG\u003c/p>\n\u003cp>4 Tbs. flour\u003c/p>\n\u003cp>4 Tbs. fat (bacon if possible)\u003c/p>\n\u003cp>(opt.) small can mushrooms 'stems & pieces'\u003c/p>\n\u003cp>(opt.) small can Tomato sauce\u003c/p>\n\u003cp>(opt.) 1 Tbs. meat extract (V.V., Boveril, etc.)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong> [No paragraph breaks]:\u003c/p>\n\u003cp>Lay each steak flat; pound lightly with a meat tenderizer (a sort of mallet-like thing with a big and peculiar shaped head), or give each steak a dozen or so whacks with the blunt back of a heave knife, sort of criss-cross on either side. These blows should just cut the surface of the meat but not too deeeply [sic]. Dredge each piece in the flour; heat fat in heavy skillet to very hot. Sear (Brown... as if you didn't know...) meat on both sides in fat in skillet. Take meat out of skillet, put into roast pan (one with a cover). Toss sliced onions and garlic into fat in skillet, cover, cook 3-5 minutes; then dump it all into the roast pan onto the steaks. Add salt and pepper, the MSG, the leftover flour, the mushrooms and tomato sauce if used. Pour stock and gravy (any left-over, rich, brown gravy, except 'sweet-sour' or sauerbraten gravy), into roaster over and around the meat. Cover and cook in 325° oven until tender. This may be 2 or 3 hours. For last half hour, take cover off roast pan, but gravy should still just cover the meat. When meat is real tender, carefully take steaks out of the gravy and set aside on a platter or pan in a warm place. Why not the oven with the heat turned off? Scrape out all the sauce, etc. from the roast pan into a small sauce pot, getting every bit of it. Let this sit for a while on the stove until all the fat-- and there'll be quite a lot of it-- rises to the top. Skim this away. The gravy, full of onion, mushrooms, etc. should be thick enough; taste for seasoning, and you're ready for chow down! Serve the Swish Steak with some of the sauce over each piece of meat. This is wonderful with hot buttered noodles, or with mashed potatoes, etc. Men just love this one, though whether it's the 'swish' or the 'steak' would be hard to say. But-- keep 'em happy...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>* Lou Rand Hogan was also the creator of what is believed to be the first gay detective in print (the sexual identity of that perennial bachelor, Sherlock Holmes, is open for debate), Francis Morley, in Rough Trade (originally titled The Gay Detective), also from 1965. The Gay Cookbook, incidentally, was written right here in San Francisco.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/5954/swish-steak-camp-food",
"authors": [
"5017"
],
"categories": [
"bayareabites_752",
"bayareabites_588",
"bayareabites_2090",
"bayareabites_12"
],
"tags": [
"bayareabites_1104",
"bayareabites_2329",
"bayareabites_2586",
"bayareabites_14738",
"bayareabites_2587",
"bayareabites_2588",
"bayareabites_2585"
],
"label": "bayareabites"
},
"bayareabites_5550": {
"type": "posts",
"id": "bayareabites_5550",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "5550",
"score": null,
"sort": [
1248880947000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1248880947,
"format": "aside",
"disqusTitle": "Thai Curry and Talking to Strangers",
"title": "Thai Curry and Talking to Strangers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry036.jpg\" alt=\"Butternut Squash Thai Curry\" title=\"Butternut Squash Thai Curry\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5554\">\u003cbr>\n\u003cem>Butternut Squash Thai Curry\u003c/em>\u003c/p>\n\u003cp>When we were little, our parents taught us not to talk to strangers. I sometimes wonder if my boyfriend's parents ever warned him of the dangers, because he talks to strangers all the time.\u003c/p>\n\u003cp>He's a master chatter. He makes best friends with cashiers, older ladies love him, and he somehow induces perfect strangers to tell him their life story. \u003c/p>\n\u003cp>And so it went when we paid Barry from Craigslist a visit to see about some copper pots. One thing led to another, and before long we were two hours deep in conversation about his past life as the executive chef of a cruise ship making its maiden voyage in 1969. We left Barry that afternoon with a smile on his face, confident that his prize pots had found a good home. And we walked away 3 copper pots, a handful of cookbooks, and a few stories richer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry031.jpg\" alt=\"Sticky Rice\" title=\"Sticky Rice\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5553\">\u003cbr>\n\u003cem>Sticky rice cooked in a prize pot \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I've grown particularly fond of one of the books we picked up, \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0761500162\">The Best of Vietnamese & Thai Cooking\u003c/a>, written by Mai Pham, chef/owner of \u003ca href=\"http://www.lemongrassrestaurant.com/\">Lemon Grass Restaurant\u003c/a> in Sacramento, and Barry's former instructor at the Culinary Institute of America. \u003c/p>\n\u003cp>When I spotted Pham's recipe for \u003cstrong>Thai Seafood Curry with Pumpkin and Fresh Basil\u003c/strong>, I was reminded of one of my favorite dishes from \u003ca href=\"http://lickmyspoon.com/sfeats/osha-thai/\">Osha\u003c/a>, Pumpkin Curry. While Pham's recipe calls for mussels, salmon, and shrimp, I decided to go with simplified, vegetarian version using roasted butternut squash and a touch of tomato paste. I also happened to have some leftover pan-fried, extra firm tofu on hand, so I threw that in for some more substance. \u003c/p>\n\u003cp>You will fall in love with this fragrant and full-flavored curry. The two magic ingredients I discovered in this recipe are \u003cstrong>lemon grass\u003c/strong> and \u003cstrong>Kaffir lime leaves\u003c/strong>, both acquired at Whole Foods (along with my red Thai curry powder). They infuse the curry with the most seductive aroma. Fresh and citrusy, with a touch of spicy floral essence. Do not skimp on these ingredients. They will transform your dish.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry018.jpg\" alt=\"Minced lemon grass\" title=\"Minced lemon grass\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5551\">\u003cbr>\n\u003cem>Minced lemon grass\u003c/em>\u003c/p>\n\u003cp>Lemon grass can look intimidating, but don't be scared. To prep and make the most use out of it, first peel off the tough, outer layers of the stalk. Thinly slice from the fatter bulb end first. Stop when you get to the green parts of the stalk on top. Cut these top green parts into 2-inch pieces and set aside. You can use these for your curry, simply bruise them with the back of your knife, splitting the stalk open and releasing the essential oils. The thin slices from the bulb can then be minced (use a food processor to make your life easier) and stored in Ziploc bags for up to 4 months or so in the freezer. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry-005.jpg\" alt=\"Kaffir lime leaves\" title=\"Kaffir lime leaves\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5556\">\u003cbr>\n\u003cem>Kaffir lime leaves\u003c/em>\u003c/p>\n\u003cp>I store my lime leaves in the freezer as well to extend their shelf life. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry-001.jpg\" alt=\"butternut squash\" title=\"butternut squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5555\">\u003cbr>\n\u003cem>Gutted butternut squash, nuked and ready to peel\u003c/em>\u003c/p>\n\u003cp>A trick I learned when working with butternut squash -- it can be tough to cut through and peel when the squash is raw. If you microwave the entire thing for a few minutes, it will soften up, allowing you to slice through it easily.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry-029.jpg\" alt=\"roasted butternut squash\" title=\"roasted butternut squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5558\">\u003cbr>\n\u003cem>Roasted butternut squash\u003c/em>\u003c/p>\n\u003cp>Pham cooks her squash right in the curry, but I found that roasting it first really develops its flavor and is totally worth the extra time! Serve it over some coconut rice and you will be in Thai heaven. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry026.jpg\" alt=\"Chaokoh coconut milk\" title=\"Chaokoh coconut milk\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5552\">\u003cbr>\n\u003cem>Chaokoh: best brand of coconut milk\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/mango-coconut-rice-004.jpg\" alt=\"Coconut Rice with Mango\" title=\"Coconut Rice with Mango\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5559\">\u003cbr>\n\u003cem>Coconut Rice with Mango\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Coconut rice\u003c/strong> is used in a popular Thai dessert, served with slices of sweet, juicy mangoes. It also happens to make a wonderfully aromatic base for your coconut milk-based curry. \u003c/p>\n\u003cp>After craving it for all these years, turns out coconut rice is just cooked rice mixed with a simple coconut sauce. If you have a rice cooker, all you really have to do is whip up the sauce (just don't try dumping the sauce in with the uncooked rice all at once…that um…doesn't work out too well). And if you don’t have a rice cooker, steaming rice in a pot is easy too. \u003c/p>\n\u003cp>So there you have it. A complete delicious Thai meal, made in a pair of beautiful copper pots. Thanks, stranger.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nButternut Squash Thai Curry with Coconut Rice\u003c/strong>\u003cbr>\n\u003cem>Adapted recipe from “The Best of Vietnamese and Thai Cooking” by Mai Pham \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 lb. whole butternut squash (or 1 package pre-cut)\u003cbr>\n1 tablespoon olive oil\u003cbr>\n2 (13.5 oz) cans unsweetened coconut milk (Chaokoh); reserve 2/3 c. for coconut rice\u003cbr>\n3 (2-inch) pieces lemon grass stalk bruised slightly with the back of a knife; or 1 tablespoon minced lemon grass stalk\u003cbr>\n2 Kaffir lime leaves, cut in thirds\u003cbr>\n3 tablespoons sugar\u003cbr>\n3 tablespoons fish sauce\u003cbr>\n1 tablespoon tomato paste\u003cbr>\n1 teaspoon red thai curry\u003cbr>\n½ teaspoon turmeric\u003cbr>\n½ teaspoon salt\u003cbr>\n2 ripe red vine tomatoes, thinly sliced\u003cbr>\nCilantro or fresh basil to garnish\u003cbr>\n\u003cstrong>Coconut Rice\u003c/strong> (recipe below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tPreheat oven to 450 F.\u003cbr>\n2.\tIf not using pre-cut butternut squash, microwave whole squash for about 5 minutes to soften so it’s easier to cut.\u003cbr>\n3.\tRemove skin, scoop out seeds, and cut into 1 inch cubes. Drizzle with 1 tablespoon olive oil, pinch of salt and pepper, and roast for 30-40 minutes until browned.\u003cbr>\n4.\tRemove squash from oven and allow it to cool.\u003cbr>\n5.\tMeanwhile, heat a large saucepan over moderate heat. Skim off the top thick, creamy part of the coconut milk, about ½ cup, and add it to the pan. Add the curry paste and stir to dissolve. Let mixture sizzle and bubble for 2 to 3 minutes.\u003cbr>\n6.\tReserve 2/3 cup coconut milk in a small saucepan for the coconut rice. Add the remaining coconut milk, lemon grass, lime leaves, sugar, fish sauce, tomato paste, turmeric, and salt. Increase the heat to high and bring to a simmer.\u003cbr>\n7.\tAdd the tomatoes and let cook for about 10 minutes until they dissolve. While this simmers you can prepare the coconut rice (recipe follows). Add roasted butternut squash and allow to simmer for another 5 minutes.\u003cbr>\n8.\tServe over coconut rice and garnish with freshly chopped cilantro or julienned basil.\u003c/p>\n\u003cp>\u003cstrong>Sticky Coconut Rice and Fresh Mangoes\u003c/strong>\u003cbr>\n\u003cem>Excerpted from “The Best of Vietnamese and Thai Cooking” by Mai Pham \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients: \u003c/strong>\u003cbr>\n\u003cem>Rice\u003c/em>\u003cbr>\n1 ¼ cups water\u003cbr>\n1 cup Thai long-grain sticky rice, soaked in warm water for 1 hour and drained \u003cem>(Adaptation note: I used California Calrose rice, a medium-grain sticky rice, and washed but didn't bother soaking)\u003c/em>\u003cbr>\n2 tablespoons sugar\u003c/p>\n\u003cp>\u003cem>Coconut Sauce\u003c/em>\u003cbr>\n2/3 cups unsweetened coconut milk (Chaokoh)\u003cbr>\n¼ cup sugar\u003cbr>\n1/4 teaspoon vanilla extract\u003cbr>\nPinch of salt\u003cbr>\n1 tablespoon cornstarch\u003cbr>\n1/3 cup water\u003c/p>\n\u003cp>\u003cem>Garnish\u003c/em>\u003cbr>\n2 medium to large ripe mangoes, peeled and cut into slices\u003cbr>\n2 tablespoons sesame seeds, lightly toasted\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tIf you have a rice cooker, mix together the 1 ¼ cups water and 2 tablespoons sugar, and combine with the rice. While the rice cooks, prepare the coconut sauce.\u003cbr>\n2.\tIf you do not have a rice cooker, bring the water to a boil in a medium saucepan. Quickly stir in the rice and add the 2 tablespoons sugar. Let boil for 2 minutes, then reduce the heat to very low. Cover and simmer only until the water has evaporated and the rice is tender, 8 to 10 minutes. Remove pan from heat and let sit for 20 minutes. Uncover and fluff rice with a fork or chopsticks. Set aside.\u003cbr>\n3.\tPrepare the coconut sauce: in the small saucepan with the coconut milk reserved from before, add the ¼ cup sugar, vanilla, and salt. Bring to a boil.\u003cbr>\n4.\tIn a small bowl, mix the cornstarch and 1/3 cup water and stir until dissolved. While the coconut sauce is simmering, slowly drizzle in the cornstarch mixture and stir until sauce is thick enough to coat a spoon. Remove from heat and set aside.\u003cbr>\n5.\tDrizzle the coconut sauce over the rice a few tablespoons at a time to taste.\u003cbr>\n6.\tIf you're serving this as a dessert, place a small mound of sticky rice (about ½ cup) in the center of a serving plate and surround with mango slices. Drizzle some more coconut sauce over each mound and sprinkle with sesame seeds.\u003c/p>\n\n",
"disqusIdentifier": "5550 http://blogs.kqed.org/bayareabites/?p=5550",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/07/29/thai-curry-and-talking-to-strangers/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1429,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 34
},
"modified": 1248881229,
"excerpt": "After acquiring 3 prize copper pots and the cookbook \"The Best of Vietnamese & Thai Cooking\" by Mai Pham from a Craigslist ad I adapted a couple of recipes from the book and prepared: Butternut Squash Thai Curry with Coconut Rice and Sticky Coconut Rice and Fresh Mangoes.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "After acquiring 3 prize copper pots and the cookbook "The Best of Vietnamese & Thai Cooking" by Mai Pham from a Craigslist ad I adapted a couple of recipes from the book and prepared: Butternut Squash Thai Curry with Coconut Rice and Sticky Coconut Rice and Fresh Mangoes.\r\n",
"title": "Thai Curry and Talking to Strangers | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Thai Curry and Talking to Strangers",
"datePublished": "2009-07-29T08:22:27-07:00",
"dateModified": "2009-07-29T08:27:09-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "thai-curry-and-talking-to-strangers",
"status": "publish",
"path": "/bayareabites/5550/thai-curry-and-talking-to-strangers",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry036.jpg\" alt=\"Butternut Squash Thai Curry\" title=\"Butternut Squash Thai Curry\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5554\">\u003cbr>\n\u003cem>Butternut Squash Thai Curry\u003c/em>\u003c/p>\n\u003cp>When we were little, our parents taught us not to talk to strangers. I sometimes wonder if my boyfriend's parents ever warned him of the dangers, because he talks to strangers all the time.\u003c/p>\n\u003cp>He's a master chatter. He makes best friends with cashiers, older ladies love him, and he somehow induces perfect strangers to tell him their life story. \u003c/p>\n\u003cp>And so it went when we paid Barry from Craigslist a visit to see about some copper pots. One thing led to another, and before long we were two hours deep in conversation about his past life as the executive chef of a cruise ship making its maiden voyage in 1969. We left Barry that afternoon with a smile on his face, confident that his prize pots had found a good home. And we walked away 3 copper pots, a handful of cookbooks, and a few stories richer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry031.jpg\" alt=\"Sticky Rice\" title=\"Sticky Rice\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5553\">\u003cbr>\n\u003cem>Sticky rice cooked in a prize pot \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I've grown particularly fond of one of the books we picked up, \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0761500162\">The Best of Vietnamese & Thai Cooking\u003c/a>, written by Mai Pham, chef/owner of \u003ca href=\"http://www.lemongrassrestaurant.com/\">Lemon Grass Restaurant\u003c/a> in Sacramento, and Barry's former instructor at the Culinary Institute of America. \u003c/p>\n\u003cp>When I spotted Pham's recipe for \u003cstrong>Thai Seafood Curry with Pumpkin and Fresh Basil\u003c/strong>, I was reminded of one of my favorite dishes from \u003ca href=\"http://lickmyspoon.com/sfeats/osha-thai/\">Osha\u003c/a>, Pumpkin Curry. While Pham's recipe calls for mussels, salmon, and shrimp, I decided to go with simplified, vegetarian version using roasted butternut squash and a touch of tomato paste. I also happened to have some leftover pan-fried, extra firm tofu on hand, so I threw that in for some more substance. \u003c/p>\n\u003cp>You will fall in love with this fragrant and full-flavored curry. The two magic ingredients I discovered in this recipe are \u003cstrong>lemon grass\u003c/strong> and \u003cstrong>Kaffir lime leaves\u003c/strong>, both acquired at Whole Foods (along with my red Thai curry powder). They infuse the curry with the most seductive aroma. Fresh and citrusy, with a touch of spicy floral essence. Do not skimp on these ingredients. They will transform your dish.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry018.jpg\" alt=\"Minced lemon grass\" title=\"Minced lemon grass\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5551\">\u003cbr>\n\u003cem>Minced lemon grass\u003c/em>\u003c/p>\n\u003cp>Lemon grass can look intimidating, but don't be scared. To prep and make the most use out of it, first peel off the tough, outer layers of the stalk. Thinly slice from the fatter bulb end first. Stop when you get to the green parts of the stalk on top. Cut these top green parts into 2-inch pieces and set aside. You can use these for your curry, simply bruise them with the back of your knife, splitting the stalk open and releasing the essential oils. The thin slices from the bulb can then be minced (use a food processor to make your life easier) and stored in Ziploc bags for up to 4 months or so in the freezer. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry-005.jpg\" alt=\"Kaffir lime leaves\" title=\"Kaffir lime leaves\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5556\">\u003cbr>\n\u003cem>Kaffir lime leaves\u003c/em>\u003c/p>\n\u003cp>I store my lime leaves in the freezer as well to extend their shelf life. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry-001.jpg\" alt=\"butternut squash\" title=\"butternut squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5555\">\u003cbr>\n\u003cem>Gutted butternut squash, nuked and ready to peel\u003c/em>\u003c/p>\n\u003cp>A trick I learned when working with butternut squash -- it can be tough to cut through and peel when the squash is raw. If you microwave the entire thing for a few minutes, it will soften up, allowing you to slice through it easily.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry-029.jpg\" alt=\"roasted butternut squash\" title=\"roasted butternut squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5558\">\u003cbr>\n\u003cem>Roasted butternut squash\u003c/em>\u003c/p>\n\u003cp>Pham cooks her squash right in the curry, but I found that roasting it first really develops its flavor and is totally worth the extra time! Serve it over some coconut rice and you will be in Thai heaven. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/thai-curry026.jpg\" alt=\"Chaokoh coconut milk\" title=\"Chaokoh coconut milk\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5552\">\u003cbr>\n\u003cem>Chaokoh: best brand of coconut milk\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/mango-coconut-rice-004.jpg\" alt=\"Coconut Rice with Mango\" title=\"Coconut Rice with Mango\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5559\">\u003cbr>\n\u003cem>Coconut Rice with Mango\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Coconut rice\u003c/strong> is used in a popular Thai dessert, served with slices of sweet, juicy mangoes. It also happens to make a wonderfully aromatic base for your coconut milk-based curry. \u003c/p>\n\u003cp>After craving it for all these years, turns out coconut rice is just cooked rice mixed with a simple coconut sauce. If you have a rice cooker, all you really have to do is whip up the sauce (just don't try dumping the sauce in with the uncooked rice all at once…that um…doesn't work out too well). And if you don’t have a rice cooker, steaming rice in a pot is easy too. \u003c/p>\n\u003cp>So there you have it. A complete delicious Thai meal, made in a pair of beautiful copper pots. Thanks, stranger.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nButternut Squash Thai Curry with Coconut Rice\u003c/strong>\u003cbr>\n\u003cem>Adapted recipe from “The Best of Vietnamese and Thai Cooking” by Mai Pham \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 lb. whole butternut squash (or 1 package pre-cut)\u003cbr>\n1 tablespoon olive oil\u003cbr>\n2 (13.5 oz) cans unsweetened coconut milk (Chaokoh); reserve 2/3 c. for coconut rice\u003cbr>\n3 (2-inch) pieces lemon grass stalk bruised slightly with the back of a knife; or 1 tablespoon minced lemon grass stalk\u003cbr>\n2 Kaffir lime leaves, cut in thirds\u003cbr>\n3 tablespoons sugar\u003cbr>\n3 tablespoons fish sauce\u003cbr>\n1 tablespoon tomato paste\u003cbr>\n1 teaspoon red thai curry\u003cbr>\n½ teaspoon turmeric\u003cbr>\n½ teaspoon salt\u003cbr>\n2 ripe red vine tomatoes, thinly sliced\u003cbr>\nCilantro or fresh basil to garnish\u003cbr>\n\u003cstrong>Coconut Rice\u003c/strong> (recipe below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tPreheat oven to 450 F.\u003cbr>\n2.\tIf not using pre-cut butternut squash, microwave whole squash for about 5 minutes to soften so it’s easier to cut.\u003cbr>\n3.\tRemove skin, scoop out seeds, and cut into 1 inch cubes. Drizzle with 1 tablespoon olive oil, pinch of salt and pepper, and roast for 30-40 minutes until browned.\u003cbr>\n4.\tRemove squash from oven and allow it to cool.\u003cbr>\n5.\tMeanwhile, heat a large saucepan over moderate heat. Skim off the top thick, creamy part of the coconut milk, about ½ cup, and add it to the pan. Add the curry paste and stir to dissolve. Let mixture sizzle and bubble for 2 to 3 minutes.\u003cbr>\n6.\tReserve 2/3 cup coconut milk in a small saucepan for the coconut rice. Add the remaining coconut milk, lemon grass, lime leaves, sugar, fish sauce, tomato paste, turmeric, and salt. Increase the heat to high and bring to a simmer.\u003cbr>\n7.\tAdd the tomatoes and let cook for about 10 minutes until they dissolve. While this simmers you can prepare the coconut rice (recipe follows). Add roasted butternut squash and allow to simmer for another 5 minutes.\u003cbr>\n8.\tServe over coconut rice and garnish with freshly chopped cilantro or julienned basil.\u003c/p>\n\u003cp>\u003cstrong>Sticky Coconut Rice and Fresh Mangoes\u003c/strong>\u003cbr>\n\u003cem>Excerpted from “The Best of Vietnamese and Thai Cooking” by Mai Pham \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients: \u003c/strong>\u003cbr>\n\u003cem>Rice\u003c/em>\u003cbr>\n1 ¼ cups water\u003cbr>\n1 cup Thai long-grain sticky rice, soaked in warm water for 1 hour and drained \u003cem>(Adaptation note: I used California Calrose rice, a medium-grain sticky rice, and washed but didn't bother soaking)\u003c/em>\u003cbr>\n2 tablespoons sugar\u003c/p>\n\u003cp>\u003cem>Coconut Sauce\u003c/em>\u003cbr>\n2/3 cups unsweetened coconut milk (Chaokoh)\u003cbr>\n¼ cup sugar\u003cbr>\n1/4 teaspoon vanilla extract\u003cbr>\nPinch of salt\u003cbr>\n1 tablespoon cornstarch\u003cbr>\n1/3 cup water\u003c/p>\n\u003cp>\u003cem>Garnish\u003c/em>\u003cbr>\n2 medium to large ripe mangoes, peeled and cut into slices\u003cbr>\n2 tablespoons sesame seeds, lightly toasted\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tIf you have a rice cooker, mix together the 1 ¼ cups water and 2 tablespoons sugar, and combine with the rice. While the rice cooks, prepare the coconut sauce.\u003cbr>\n2.\tIf you do not have a rice cooker, bring the water to a boil in a medium saucepan. Quickly stir in the rice and add the 2 tablespoons sugar. Let boil for 2 minutes, then reduce the heat to very low. Cover and simmer only until the water has evaporated and the rice is tender, 8 to 10 minutes. Remove pan from heat and let sit for 20 minutes. Uncover and fluff rice with a fork or chopsticks. Set aside.\u003cbr>\n3.\tPrepare the coconut sauce: in the small saucepan with the coconut milk reserved from before, add the ¼ cup sugar, vanilla, and salt. Bring to a boil.\u003cbr>\n4.\tIn a small bowl, mix the cornstarch and 1/3 cup water and stir until dissolved. While the coconut sauce is simmering, slowly drizzle in the cornstarch mixture and stir until sauce is thick enough to coat a spoon. Remove from heat and set aside.\u003cbr>\n5.\tDrizzle the coconut sauce over the rice a few tablespoons at a time to taste.\u003cbr>\n6.\tIf you're serving this as a dessert, place a small mound of sticky rice (about ½ cup) in the center of a serving plate and surround with mango slices. Drizzle some more coconut sauce over each mound and sprinkle with sesame seeds.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/5550/thai-curry-and-talking-to-strangers",
"authors": [
"5037"
],
"categories": [
"bayareabites_2998",
"bayareabites_752",
"bayareabites_588",
"bayareabites_12",
"bayareabites_1873"
],
"tags": [
"bayareabites_1116",
"bayareabites_2446",
"bayareabites_1573",
"bayareabites_1190"
],
"label": "bayareabites"
},
"bayareabites_5458": {
"type": "posts",
"id": "bayareabites_5458",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "5458",
"score": null,
"sort": [
1248627833000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1248627833,
"format": "aside",
"disqusTitle": "Cooking a Whole Fish",
"title": "Cooking a Whole Fish",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It probably comes down to the eyeballs. Most people, if asked at a fish market counter why they're choosing salmon filets instead of a whole rockfish or sea bass, would recoil slightly and stutter out something about bones, all the while trying not to meet the accusing (if unseeing) stares pointed their way from the ice. \u003c/p>\n\u003cp>But once you make your peace with the face of Mr. Fishie, a whole fish is actually much more forgiving to the cook than a filet. Personally, I've had a few rough moments with filets, salmon especially. Getting it to stop being raw and jellylike (heaven to some, creepy to me) at the thick end without turning the other, thinner end into salmon jerky is still sometimes beyond me. \u003c/p>\n\u003cp>A whole fish, by contrast, does not require split-second or split-screen timing. You can leave it in the oven for a few extra minutes while you wrestle with the corkscrew or work out a knotty point of Hogswarts school policy with your seven-year-old and you won't end up with a main course that looks like a string of little shrunken heads, as you would if you were making, say, shrimp-pineapple-and-cherry-tomato kebabs—a lovely idea, generally, but just a \u003cem>wee bit \u003c/em>demanding on the timing aspect. \u003c/p>\n\u003cp>There's also the grandeur of a whole fish, how it comes to the table looking lavish and extravagant, even if, pound for pound, it's actually much more economical to buy your beast whole. Get it gutted and scaled by your fishmonger, and there's little else you need to do. \u003c/p>\n\u003cp>It does help to have a good sharp knife around so you can make a few slashes on each side of the fish—three or four, depending on the size of the fish, down to the bone, so the fish will cook evenly without curling and the skin will crisp up. This also reveals the flesh so you can tell instantly if it's cooked all the way through, somewhere on the pearlescent side of just opaque, since it will continue cooking a little off the heat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/raw-fish500.jpg\" alt=\"whole raw fish - photo by Scott Hawkins\" title=\"whole raw fish - photo by Scott Hawkins\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5470\">\u003cbr>\n\u003cem>Whole Raw Fish - Photo by Scott Hawkins\u003c/em>\u003c/p>\n\u003cp>Every sea kitten is happier—or at least tastier—for some very thin slices of lemon in the slits, along with a few sprigs of fresh herbs tarragon, summer savory, parsley, mint. Massage the whole fish with olive oil. Don't be stingy. This will make the skin much more delicious while also safeguarding the whole thing from drying out should you be distracted by the aforementioned cork-removal or Snape-and-Malfoy issues. \u003c/p>\n\u003cp>Now that we're having a little sunshine again, you might be feeling summery enough to fire up the grill. Grilling, especially a good, high-heat charcoal grill, gives a succulent, smoky, beach-in-Spain savor to oilier fish like mackerel and fresh sardines. Salmon, too, is lovely and dramatic on the grill. But you can fake it very well with a hot pan and a broiler, too, especially if you're cooking small, one-to-two person sized fish like branzino, tai snapper, or striped bass. \u003c/p>\n\u003cp>The lovely, lively \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061441481/kqedorg-20\">Big Sur Bakery Cookbook\u003c/a> offers a good trick for such faux-grilling, one that I used myself to great success this weekend. Do the aforementioned lemon-herb-olive oil anointing. Preheat the broiler. While it's heating, splash a little puddle of olive oil into a saute pan big enough to fit your fish. When the oil is good and hot, lay down your fish (watch out for splatters), reduce heat to medium-high and let it get good and browned on the bottom side, about 2 to 3 minutes. Turn off the heat and lift your fish, browned side down, onto the broiler pan. Broil about 8 to 10 inches from the heat for about 8 to 10 minutes, until just cooked through. That initial searing gets the bottom side cooked, without having to wrestle the fish mid-broil. \u003c/p>\n\u003cp>Present with a flourish, on a platter generous enough to make navigating the skeleton easy. Make sure you have a second plate handy, for depositing the head, tail, and assorted bones. Unless your friends are very familiar with the whole-fish concept, they probably would prefer not to be stared at reproachfully by the head of their dinner during the meal. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/cooked-fish500.jpg\" alt=\"whole cooked fish - Photo by Scott Hawkins\" title=\"whole cooked fish - Photo by Scott Hawkins\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5471\">\u003cbr>\n\u003cem>Whole Cooked Fish - Photo by Scott Hawkins\u003c/em>\u003c/p>\n\u003cp>Truly fresh fish, simply cooked, is a wonderful thing, and plenty of people just back from a week in Greece will rhapsodize about the beachside fish served so simply, just grilled, with a little olive oil and lemon and it didn't need anything else. But remember—they were on vacation. They were in Greece. They were sitting outside after several days of island hopping and/or hotel sex behind them. When you're staycationing, fish needs a sauce. \u003c/p>\n\u003cp>Anything herby and tangy is perfect for giving your fish a little bounce. Salsa goes wonderfully with fish, either a lovely, unexpected white-peach salsa, spiked with cilantro, minced red onion, and lime juice, or a juicy tomato salad jazzed up with fantastic heirloom tomatoes in all colors, a handful of corn kernels, loads of basil, chopped scallions and the most fragrant, olive-y olive oil you have.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Italian salsa verde is also a good match. Make a thick slurry of finely chopped herbs—parsley, watercress, plus some combination of mint, basil and/or dill, with just a smidge of tarragon—with a clove of finely chopped garlic, some chopped capers, a couple of anchovies or a bit of anchovy paste, and olive oil. Some hard-boiled egg and a few chopped cornichons will turn it into something like a French sauce \u003ca href=\"http://en.wikipedia.org/wiki/Sauce_gribiche\">gribiche\u003c/a>. A little lemon juice and grated lemon peel will perk up the green color and balance the salt from the capers and anchovies. Or you can just uncork that bottle of wine, cut up a lemon, and bask in a few fog-free hours of the city's Mediterranean light. \u003c/p>\n\n",
"disqusIdentifier": "5458 http://blogs.kqed.org/bayareabites/?p=5458",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/07/26/cooking-a-whole-fish/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1020,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1248628243,
"excerpt": "Most people, if asked at a fish market counter why they're choosing salmon filets instead of a whole rockfish or sea bass, would recoil slightly and stutter out something about bones, all the while trying not to meet the accusing (if unseeing) stares pointed their way from the ice. \r\n\r\nBut once you make your peace with the face of Mr. Fishie, a whole fish is actually much more forgiving than a filet. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Most people, if asked at a fish market counter why they're choosing salmon filets instead of a whole rockfish or sea bass, would recoil slightly and stutter out something about bones, all the while trying not to meet the accusing (if unseeing) stares pointed their way from the ice. \r\n\r\nBut once you make your peace with the face of Mr. Fishie, a whole fish is actually much more forgiving than a filet. ",
"title": "Cooking a Whole Fish | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cooking a Whole Fish",
"datePublished": "2009-07-26T10:03:53-07:00",
"dateModified": "2009-07-26T10:10:43-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cooking-a-whole-fish",
"status": "publish",
"path": "/bayareabites/5458/cooking-a-whole-fish",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It probably comes down to the eyeballs. Most people, if asked at a fish market counter why they're choosing salmon filets instead of a whole rockfish or sea bass, would recoil slightly and stutter out something about bones, all the while trying not to meet the accusing (if unseeing) stares pointed their way from the ice. \u003c/p>\n\u003cp>But once you make your peace with the face of Mr. Fishie, a whole fish is actually much more forgiving to the cook than a filet. Personally, I've had a few rough moments with filets, salmon especially. Getting it to stop being raw and jellylike (heaven to some, creepy to me) at the thick end without turning the other, thinner end into salmon jerky is still sometimes beyond me. \u003c/p>\n\u003cp>A whole fish, by contrast, does not require split-second or split-screen timing. You can leave it in the oven for a few extra minutes while you wrestle with the corkscrew or work out a knotty point of Hogswarts school policy with your seven-year-old and you won't end up with a main course that looks like a string of little shrunken heads, as you would if you were making, say, shrimp-pineapple-and-cherry-tomato kebabs—a lovely idea, generally, but just a \u003cem>wee bit \u003c/em>demanding on the timing aspect. \u003c/p>\n\u003cp>There's also the grandeur of a whole fish, how it comes to the table looking lavish and extravagant, even if, pound for pound, it's actually much more economical to buy your beast whole. Get it gutted and scaled by your fishmonger, and there's little else you need to do. \u003c/p>\n\u003cp>It does help to have a good sharp knife around so you can make a few slashes on each side of the fish—three or four, depending on the size of the fish, down to the bone, so the fish will cook evenly without curling and the skin will crisp up. This also reveals the flesh so you can tell instantly if it's cooked all the way through, somewhere on the pearlescent side of just opaque, since it will continue cooking a little off the heat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/raw-fish500.jpg\" alt=\"whole raw fish - photo by Scott Hawkins\" title=\"whole raw fish - photo by Scott Hawkins\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5470\">\u003cbr>\n\u003cem>Whole Raw Fish - Photo by Scott Hawkins\u003c/em>\u003c/p>\n\u003cp>Every sea kitten is happier—or at least tastier—for some very thin slices of lemon in the slits, along with a few sprigs of fresh herbs tarragon, summer savory, parsley, mint. Massage the whole fish with olive oil. Don't be stingy. This will make the skin much more delicious while also safeguarding the whole thing from drying out should you be distracted by the aforementioned cork-removal or Snape-and-Malfoy issues. \u003c/p>\n\u003cp>Now that we're having a little sunshine again, you might be feeling summery enough to fire up the grill. Grilling, especially a good, high-heat charcoal grill, gives a succulent, smoky, beach-in-Spain savor to oilier fish like mackerel and fresh sardines. Salmon, too, is lovely and dramatic on the grill. But you can fake it very well with a hot pan and a broiler, too, especially if you're cooking small, one-to-two person sized fish like branzino, tai snapper, or striped bass. \u003c/p>\n\u003cp>The lovely, lively \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061441481/kqedorg-20\">Big Sur Bakery Cookbook\u003c/a> offers a good trick for such faux-grilling, one that I used myself to great success this weekend. Do the aforementioned lemon-herb-olive oil anointing. Preheat the broiler. While it's heating, splash a little puddle of olive oil into a saute pan big enough to fit your fish. When the oil is good and hot, lay down your fish (watch out for splatters), reduce heat to medium-high and let it get good and browned on the bottom side, about 2 to 3 minutes. Turn off the heat and lift your fish, browned side down, onto the broiler pan. Broil about 8 to 10 inches from the heat for about 8 to 10 minutes, until just cooked through. That initial searing gets the bottom side cooked, without having to wrestle the fish mid-broil. \u003c/p>\n\u003cp>Present with a flourish, on a platter generous enough to make navigating the skeleton easy. Make sure you have a second plate handy, for depositing the head, tail, and assorted bones. Unless your friends are very familiar with the whole-fish concept, they probably would prefer not to be stared at reproachfully by the head of their dinner during the meal. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/cooked-fish500.jpg\" alt=\"whole cooked fish - Photo by Scott Hawkins\" title=\"whole cooked fish - Photo by Scott Hawkins\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5471\">\u003cbr>\n\u003cem>Whole Cooked Fish - Photo by Scott Hawkins\u003c/em>\u003c/p>\n\u003cp>Truly fresh fish, simply cooked, is a wonderful thing, and plenty of people just back from a week in Greece will rhapsodize about the beachside fish served so simply, just grilled, with a little olive oil and lemon and it didn't need anything else. But remember—they were on vacation. They were in Greece. They were sitting outside after several days of island hopping and/or hotel sex behind them. When you're staycationing, fish needs a sauce. \u003c/p>\n\u003cp>Anything herby and tangy is perfect for giving your fish a little bounce. Salsa goes wonderfully with fish, either a lovely, unexpected white-peach salsa, spiked with cilantro, minced red onion, and lime juice, or a juicy tomato salad jazzed up with fantastic heirloom tomatoes in all colors, a handful of corn kernels, loads of basil, chopped scallions and the most fragrant, olive-y olive oil you have.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Italian salsa verde is also a good match. Make a thick slurry of finely chopped herbs—parsley, watercress, plus some combination of mint, basil and/or dill, with just a smidge of tarragon—with a clove of finely chopped garlic, some chopped capers, a couple of anchovies or a bit of anchovy paste, and olive oil. Some hard-boiled egg and a few chopped cornichons will turn it into something like a French sauce \u003ca href=\"http://en.wikipedia.org/wiki/Sauce_gribiche\">gribiche\u003c/a>. A little lemon juice and grated lemon peel will perk up the green color and balance the salt from the capers and anchovies. Or you can just uncork that bottle of wine, cut up a lemon, and bask in a few fog-free hours of the city's Mediterranean light. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/5458/cooking-a-whole-fish",
"authors": [
"5038"
],
"categories": [
"bayareabites_752",
"bayareabites_588",
"bayareabites_12"
],
"label": "bayareabites"
},
"bayareabites_5298": {
"type": "posts",
"id": "bayareabites_5298",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "5298",
"score": null,
"sort": [
1247926679000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1247926679,
"format": "aside",
"disqusTitle": "No wheat, no dairy, no problem",
"title": "No wheat, no dairy, no problem",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1440144680/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/nowheatnoproblem300.jpg\" alt=\"no wheat, no dairy, no problem\" title=\"no wheat no dairy no problem\" width=\"300\" height=\"457\" class=\"alignleft size-full wp-image-5312\">\u003c/a>Diagnosed seven years ago with allergies to wheat and dairy, Lauren Hoover was thrilled. Finally, she had a reason for the stomachaches and congestion that had plagued her for decades. All she had to do was cut every last bit of wheat and dairy out of her diet. How hard could it be, especially for a smart foodie and trained chef? \u003c/p>\n\u003cp>\"I didn't think I ate a lot of processed food, but the first time I went to the supermarket after my diagnosis, I stood outside in the parking lot and cried,\" Hoover relates. Everything, it seemed, had some sneaky remnant of wheat or dairy in it. \"I thought, what am going to eat, besides chicken, fish, fruit and vegetables? I decided right then that I wasn't going to live the rest of my life without the foods I love.\" \u003c/p>\n\u003cp>As a professional pastry chef trained at the California Culinary Academy, Hoover was better equipped than most to start tinkering with her favorite recipes. Having worked at numerous high-end hotels, resorts, and restaurants including San Francisco's La Folie, she didn't want to ditch her pot pies and chocolate cakes for quinoa and sprouts. Instead, she wanted her meals to be healthy but normal-- the sort of thing anyone would be happy to eat, whether or not they had food sensitivities. \u003c/p>\n\u003cp>What began out of necessity turned into a mission. Returning to college to pursue a psychology degree, she had dreams of becoming a child-advocacy lawyer. In between classes, though, she kept baking, bringing wheat, dairy, and soon sugar-free treats to her study buddies. Friends clamored for her cupcakes and other goodies, and finally an enthusiastic friend insisted that she share her recipes in a cookbook. \u003c/p>\n\u003cp>\"This has become my legacy, the way I can help people who are suffering,\" says Hoover. The 150 sweet and savory recipes in her new book \u003ca href=\"http://www.nowheatnodairynoproblem.com\">No Wheat, No Dairy, No Problem\u003c/a> are the result of seven years' worth of experimenting, testing, and teaching. She'll be celebrating with a launch party on Saturday, July 18 at 3pm at Noe Valley's \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, what are the must-haves for the wheat- and/or dairy-free kitchen? Since Hoover doesn't cook with refined sugar, agave nectar is high on her list, although she also likes date sugar, sucanat, and maple syrup for sweetening. \"Along with agave nectar, I'd say oat flour, olive or grapeseed oil, and some kind of milk substitute-- I like coconut and almond milks, but you can use rice or soy milk, too,\" she notes. \u003c/p>\n\u003cp>Making her book accessible, even to novice cooks outside the well-stocked environs of the Bay Area, was very important to Hoover. \"I'm not interested in using a lot of weird ingredients; I think people should be able to make these recipes whether or not they have a \u003ca href=\"http://www.rainbowgrocery.org\">Rainbow Grocery\u003c/a> down the street.\" \u003c/p>\n\u003cp> Accordingly, her recipes offer plenty of suggestions for substitutions, along with instructions for whipping up homemade basics like raw almond milk.\u003c/p>\n\u003cp>The back of the book also offers a crash course in supermarket label-reading, including a 4-page list of often-overlooked wheat and dairy derivatives, from whey protein to modified food starch. \u003c/p>\n\u003cp>Having seen too many food-sensitive friends give in to momentary brownie or pizza cravings only to suffer the consequences for days on end, Hoover promises that \"with this book, you can have everything you love without having to suffer.\" The hardest thing for her to leave behind? \"Triple-creme cheese, and yogurt,\" she sighs. \"But I know, for me, it's just not worth it.\" \u003c/p>\n\u003cp>\u003cstrong>Summer Fruit Crisp\u003c/strong>\u003c/p>\n\u003cp>\u003cem> Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1440144680/kqedorg-20\">No Wheat, No Dairy, No Problem\u003c/a> by Lauren Hoover\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 6-10 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n3 pounds of stone fruit (nectarines, peaches, apricots, plums), washed, pitted, and cut into 1\" slices\u003cbr>\n½ cup agave nectar\u003cbr>\n1 teaspoon real vanilla extract\u003cbr>\n zest and juice of 1 lemon\u003cbr>\n1 teaspoon tapioca starch or 2 tablespoons oat or barley flour\u003c/p>\n\u003cp>\u003cstrong>Topping:\u003c/strong>\u003cbr>\n1 cup oat or barley flour, sifted\u003cbr>\n½ cup date sugar, maple sugar or sucanat\u003cbr>\n1 stick Earth Balance, cold or frozen, diced\u003cbr>\nzest of one lemon\u003cbr>\n1 teaspoon vanilla powder, optional\u003cbr>\n¼ teaspoon freshly grated nutmeg\u003cbr>\n¼ teaspoon ground cinnamon\u003cbr>\n½ cup chopped nuts (walnuts, pecans, almonds)\u003cbr>\n½ cup old fashioned rolled oats (not quick cooking)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees. Toss fruit with filling ingredients and pour into a 9x12 glass baking dish or a 2-quart round soufflé dish. Set aside. \u003c/p>\n\u003cp>2. Put topping ingredients into a food processor with the 's' blade, and pulse until it is until it is crumbly and the size of cherries. (This can also be done with a pastry cutter in a bowl.) \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Pour topping evenly over fruit and bake for approximately 30 minutes, until the topping is golden brown and fruit is bubbling. Let cool for 1 hour before serving. \u003c/p>\n\n",
"disqusIdentifier": "5298 http://blogs.kqed.org/bayareabites/?p=5298",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/07/18/no-wheat-no-dairy-no-problem/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 826,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1247883500,
"excerpt": "Diagnosed seven years ago with allergies to wheat and dairy, Lauren Hoover burst into tears after her first trip to the supermarket. Everything, it seemed, had some sneaky remnant of wheat or dairy in it. \"I decided right then that I wasn't going to live the rest of my life without the foods I love.\" ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Diagnosed seven years ago with allergies to wheat and dairy, Lauren Hoover burst into tears after her first trip to the supermarket. Everything, it seemed, had some sneaky remnant of wheat or dairy in it. "I decided right then that I wasn't going to live the rest of my life without the foods I love." ",
"title": "No wheat, no dairy, no problem | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "No wheat, no dairy, no problem",
"datePublished": "2009-07-18T07:17:59-07:00",
"dateModified": "2009-07-17T19:18:20-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "no-wheat-no-dairy-no-problem",
"status": "publish",
"path": "/bayareabites/5298/no-wheat-no-dairy-no-problem",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1440144680/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/nowheatnoproblem300.jpg\" alt=\"no wheat, no dairy, no problem\" title=\"no wheat no dairy no problem\" width=\"300\" height=\"457\" class=\"alignleft size-full wp-image-5312\">\u003c/a>Diagnosed seven years ago with allergies to wheat and dairy, Lauren Hoover was thrilled. Finally, she had a reason for the stomachaches and congestion that had plagued her for decades. All she had to do was cut every last bit of wheat and dairy out of her diet. How hard could it be, especially for a smart foodie and trained chef? \u003c/p>\n\u003cp>\"I didn't think I ate a lot of processed food, but the first time I went to the supermarket after my diagnosis, I stood outside in the parking lot and cried,\" Hoover relates. Everything, it seemed, had some sneaky remnant of wheat or dairy in it. \"I thought, what am going to eat, besides chicken, fish, fruit and vegetables? I decided right then that I wasn't going to live the rest of my life without the foods I love.\" \u003c/p>\n\u003cp>As a professional pastry chef trained at the California Culinary Academy, Hoover was better equipped than most to start tinkering with her favorite recipes. Having worked at numerous high-end hotels, resorts, and restaurants including San Francisco's La Folie, she didn't want to ditch her pot pies and chocolate cakes for quinoa and sprouts. Instead, she wanted her meals to be healthy but normal-- the sort of thing anyone would be happy to eat, whether or not they had food sensitivities. \u003c/p>\n\u003cp>What began out of necessity turned into a mission. Returning to college to pursue a psychology degree, she had dreams of becoming a child-advocacy lawyer. In between classes, though, she kept baking, bringing wheat, dairy, and soon sugar-free treats to her study buddies. Friends clamored for her cupcakes and other goodies, and finally an enthusiastic friend insisted that she share her recipes in a cookbook. \u003c/p>\n\u003cp>\"This has become my legacy, the way I can help people who are suffering,\" says Hoover. The 150 sweet and savory recipes in her new book \u003ca href=\"http://www.nowheatnodairynoproblem.com\">No Wheat, No Dairy, No Problem\u003c/a> are the result of seven years' worth of experimenting, testing, and teaching. She'll be celebrating with a launch party on Saturday, July 18 at 3pm at Noe Valley's \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, what are the must-haves for the wheat- and/or dairy-free kitchen? Since Hoover doesn't cook with refined sugar, agave nectar is high on her list, although she also likes date sugar, sucanat, and maple syrup for sweetening. \"Along with agave nectar, I'd say oat flour, olive or grapeseed oil, and some kind of milk substitute-- I like coconut and almond milks, but you can use rice or soy milk, too,\" she notes. \u003c/p>\n\u003cp>Making her book accessible, even to novice cooks outside the well-stocked environs of the Bay Area, was very important to Hoover. \"I'm not interested in using a lot of weird ingredients; I think people should be able to make these recipes whether or not they have a \u003ca href=\"http://www.rainbowgrocery.org\">Rainbow Grocery\u003c/a> down the street.\" \u003c/p>\n\u003cp> Accordingly, her recipes offer plenty of suggestions for substitutions, along with instructions for whipping up homemade basics like raw almond milk.\u003c/p>\n\u003cp>The back of the book also offers a crash course in supermarket label-reading, including a 4-page list of often-overlooked wheat and dairy derivatives, from whey protein to modified food starch. \u003c/p>\n\u003cp>Having seen too many food-sensitive friends give in to momentary brownie or pizza cravings only to suffer the consequences for days on end, Hoover promises that \"with this book, you can have everything you love without having to suffer.\" The hardest thing for her to leave behind? \"Triple-creme cheese, and yogurt,\" she sighs. \"But I know, for me, it's just not worth it.\" \u003c/p>\n\u003cp>\u003cstrong>Summer Fruit Crisp\u003c/strong>\u003c/p>\n\u003cp>\u003cem> Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1440144680/kqedorg-20\">No Wheat, No Dairy, No Problem\u003c/a> by Lauren Hoover\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 6-10 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n3 pounds of stone fruit (nectarines, peaches, apricots, plums), washed, pitted, and cut into 1\" slices\u003cbr>\n½ cup agave nectar\u003cbr>\n1 teaspoon real vanilla extract\u003cbr>\n zest and juice of 1 lemon\u003cbr>\n1 teaspoon tapioca starch or 2 tablespoons oat or barley flour\u003c/p>\n\u003cp>\u003cstrong>Topping:\u003c/strong>\u003cbr>\n1 cup oat or barley flour, sifted\u003cbr>\n½ cup date sugar, maple sugar or sucanat\u003cbr>\n1 stick Earth Balance, cold or frozen, diced\u003cbr>\nzest of one lemon\u003cbr>\n1 teaspoon vanilla powder, optional\u003cbr>\n¼ teaspoon freshly grated nutmeg\u003cbr>\n¼ teaspoon ground cinnamon\u003cbr>\n½ cup chopped nuts (walnuts, pecans, almonds)\u003cbr>\n½ cup old fashioned rolled oats (not quick cooking)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees. Toss fruit with filling ingredients and pour into a 9x12 glass baking dish or a 2-quart round soufflé dish. Set aside. \u003c/p>\n\u003cp>2. Put topping ingredients into a food processor with the 's' blade, and pulse until it is until it is crumbly and the size of cherries. (This can also be done with a pastry cutter in a bowl.) \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Pour topping evenly over fruit and bake for approximately 30 minutes, until the topping is golden brown and fruit is bubbling. Let cool for 1 hour before serving. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/5298/no-wheat-no-dairy-no-problem",
"authors": [
"5038"
],
"categories": [
"bayareabites_752",
"bayareabites_2254",
"bayareabites_588",
"bayareabites_50",
"bayareabites_1245",
"bayareabites_12"
],
"tags": [
"bayareabites_2397",
"bayareabites_2398",
"bayareabites_2399",
"bayareabites_2400",
"bayareabites_2396"
],
"label": "bayareabites"
},
"bayareabites_5176": {
"type": "posts",
"id": "bayareabites_5176",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "5176",
"score": null,
"sort": [
1247243196000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1247243196,
"format": "aside",
"disqusTitle": "On My Shelf: I Loved, I Lost, I Made Spaghetti",
"title": "On My Shelf: I Loved, I Lost, I Made Spaghetti",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/I-Loved-Lost-Made-Spaghetti/dp/0446534420/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/loved_lost_spaghetti_l.jpg\" alt=\"I Loved, I Lost, I Made Spaghetti\" title=\"I Loved, I Lost, I Made Spaghetti\" width=\"215\" height=\"320\" class=\"alignleft size-full wp-image-5177\">\u003c/a>If the way to a man's heart is truly through his stomach, Giulia Melucci has tried every trick in the book.\u003c/p>\n\u003cp>Or, at least in her book, \u003ca href=\"http://www.amazon.com/I-Loved-Lost-Made-Spaghetti/dp/0446534420/kqedorg-20\">I Loved, I Lost, I Made Spaghetti\u003c/a>. As the title might imply, she's still looking for the right stomach.\u003c/p>\n\u003cp>In her memoir of loves won and lost, Melucci takes us on a culinary tour of her love life-- from the loss of her virginity to the near regaining of it, with several interesting but ultimately wrong-for-her men showing up in between-- the notable ones being given their own chapters, as they were, in fact, chapters in the author's own life.\u003c/p>\n\u003cp>Though none of the men may have lead her down the aisle, Melucci's natural instincts lead her into the kitchen with excellent results: the recipes woven into the chapters read like a kind of food diary and are alarmingly accurate indicators of the author's state of mind-- or heart, as the case may be.\u003c/p>\n\u003cp>For example, in the chapter \"The Ethan Binder School of Cooking,\" Melucci's Seder menu and the time devoted to its preparation read as serious commitment. To anyone who understands the meaning that often lay beneath cooking beyond the need for basic sustenance, the meal says \"I love you and want to be part of your life\" more clearly than any love letter. By substituting Broccoli di Rape for bitter herbs, the Brooklyn-born Italian-American author subtly injects her own identity into the menu, suggesting a desire to share her life with Ethan rather than totally sublimate it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the following chapter, \"Mitch Smith Licked the Plate,\" there are few recipes and those that are speak of disappointment and compromise (Italian Grilled Cheese for Teenage WASPs, String Bean and Potato Salad for Gringos). What else can be expected when writing about a man who could only go as far as admitting that he was \"deeply drawn\" to Melucci, but could never mention the word love?\u003c/p>\n\u003cp>Oh, and the F***-You Cakes (yellow cake, of course) that follow the break up of another relationship are priceless.\u003c/p>\n\u003cp>I Loved, I Lost, I Made Spaghetti, is alternately amusing, frustrating, heartbreaking, and hopeful. It would have lost me, had the author chosen to blame her marital status woes solely on the shoulders of her lovers. Fortunately, she doesn't:\u003c/p>\n\u003cblockquote>\u003cp>...I had a remarkable ability for turning any picture into the picture I wanted to see: me with a husband. My imagination had the flexibility of a thirteen-year-old Chinese gymnast.\u003c/p>\u003c/blockquote>\n\u003cp>I found myself rooting for Melucci, but cringing a bit with each new chapter thanks to the giveaway in the title of the book-- that each new relationship would ultimately end. For anyone who has ever loved and lost, and who loves good food, I Loved, I Lost, I Made Spaghetti is worth a read.\u003c/p>\n\u003cp>Even if it's just for the F***-You Cakes.\u003c/p>\n\u003cp>Meet Giulia Melucci to discuss her book in person at Omnivore Books Saturday, July 11th from 3 to 4 pm. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books on Food\u003c/a>\u003cbr>\n3885a Cesar Chavez Street (at Church)\u003cbr>\nSan Francisco, CA 94131\u003cbr>\n415.282.4712\u003c/p>\n\n",
"disqusIdentifier": "5176 http://blogs.kqed.org/bayareabites/?p=5176",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/07/10/on-my-shelf-i-loved-i-lost-i-made-spaghetti/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 530,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1247243953,
"excerpt": "If the way to a man's heart is truly through his stomach, Giulia Melucci has tried every trick in the book.\r\n\r\nOr, at least in her book, \u003ca href=\"http://www.amazon.com/I-Loved-Lost-Made-Spaghetti/dp/0446534420/kqedorg-20\">I Loved, I Lost, I Made Spaghetti\u003c/a>. As the title might imply, she's still looking for the right stomach.\r\n\r\nIn her memoir of loves won and lost, Melucci takes us on a culinary tour of her love life-- from the loss of her virginity to the near regaining of it, with several interesting but ultimately wrong-for-her men showing up in between-- the notable ones being given their own chapters, as they were, in fact, chapters in the author's own life.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "If the way to a man's heart is truly through his stomach, Giulia Melucci has tried every trick in the book.\r\n\r\nOr, at least in her book, I Loved, I Lost, I Made Spaghetti. As the title might imply, she's still looking for the right stomach.\r\n\r\nIn her memoir of loves won and lost, Melucci takes us on a culinary tour of her love life-- from the loss of her virginity to the near regaining of it, with several interesting but ultimately wrong-for-her men showing up in between-- the notable ones being given their own chapters, as they were, in fact, chapters in the author's own life.",
"title": "On My Shelf: I Loved, I Lost, I Made Spaghetti | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "On My Shelf: I Loved, I Lost, I Made Spaghetti",
"datePublished": "2009-07-10T09:26:36-07:00",
"dateModified": "2009-07-10T09:39:13-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "on-my-shelf-i-loved-i-lost-i-made-spaghetti",
"status": "publish",
"path": "/bayareabites/5176/on-my-shelf-i-loved-i-lost-i-made-spaghetti",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/I-Loved-Lost-Made-Spaghetti/dp/0446534420/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/loved_lost_spaghetti_l.jpg\" alt=\"I Loved, I Lost, I Made Spaghetti\" title=\"I Loved, I Lost, I Made Spaghetti\" width=\"215\" height=\"320\" class=\"alignleft size-full wp-image-5177\">\u003c/a>If the way to a man's heart is truly through his stomach, Giulia Melucci has tried every trick in the book.\u003c/p>\n\u003cp>Or, at least in her book, \u003ca href=\"http://www.amazon.com/I-Loved-Lost-Made-Spaghetti/dp/0446534420/kqedorg-20\">I Loved, I Lost, I Made Spaghetti\u003c/a>. As the title might imply, she's still looking for the right stomach.\u003c/p>\n\u003cp>In her memoir of loves won and lost, Melucci takes us on a culinary tour of her love life-- from the loss of her virginity to the near regaining of it, with several interesting but ultimately wrong-for-her men showing up in between-- the notable ones being given their own chapters, as they were, in fact, chapters in the author's own life.\u003c/p>\n\u003cp>Though none of the men may have lead her down the aisle, Melucci's natural instincts lead her into the kitchen with excellent results: the recipes woven into the chapters read like a kind of food diary and are alarmingly accurate indicators of the author's state of mind-- or heart, as the case may be.\u003c/p>\n\u003cp>For example, in the chapter \"The Ethan Binder School of Cooking,\" Melucci's Seder menu and the time devoted to its preparation read as serious commitment. To anyone who understands the meaning that often lay beneath cooking beyond the need for basic sustenance, the meal says \"I love you and want to be part of your life\" more clearly than any love letter. By substituting Broccoli di Rape for bitter herbs, the Brooklyn-born Italian-American author subtly injects her own identity into the menu, suggesting a desire to share her life with Ethan rather than totally sublimate it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the following chapter, \"Mitch Smith Licked the Plate,\" there are few recipes and those that are speak of disappointment and compromise (Italian Grilled Cheese for Teenage WASPs, String Bean and Potato Salad for Gringos). What else can be expected when writing about a man who could only go as far as admitting that he was \"deeply drawn\" to Melucci, but could never mention the word love?\u003c/p>\n\u003cp>Oh, and the F***-You Cakes (yellow cake, of course) that follow the break up of another relationship are priceless.\u003c/p>\n\u003cp>I Loved, I Lost, I Made Spaghetti, is alternately amusing, frustrating, heartbreaking, and hopeful. It would have lost me, had the author chosen to blame her marital status woes solely on the shoulders of her lovers. Fortunately, she doesn't:\u003c/p>\n\u003cblockquote>\u003cp>...I had a remarkable ability for turning any picture into the picture I wanted to see: me with a husband. My imagination had the flexibility of a thirteen-year-old Chinese gymnast.\u003c/p>\u003c/blockquote>\n\u003cp>I found myself rooting for Melucci, but cringing a bit with each new chapter thanks to the giveaway in the title of the book-- that each new relationship would ultimately end. For anyone who has ever loved and lost, and who loves good food, I Loved, I Lost, I Made Spaghetti is worth a read.\u003c/p>\n\u003cp>Even if it's just for the F***-You Cakes.\u003c/p>\n\u003cp>Meet Giulia Melucci to discuss her book in person at Omnivore Books Saturday, July 11th from 3 to 4 pm. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books on Food\u003c/a>\u003cbr>\n3885a Cesar Chavez Street (at Church)\u003cbr>\nSan Francisco, CA 94131\u003cbr>\n415.282.4712\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/5176/on-my-shelf-i-loved-i-lost-i-made-spaghetti",
"authors": [
"5017"
],
"categories": [
"bayareabites_2254",
"bayareabites_588",
"bayareabites_50"
],
"tags": [
"bayareabites_2210",
"bayareabites_2377",
"bayareabites_2378"
],
"label": "bayareabites"
},
"bayareabites_4630": {
"type": "posts",
"id": "bayareabites_4630",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "4630",
"score": null,
"sort": [
1245421055000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1245421055,
"format": "aside",
"disqusTitle": "On My Shelf: The Sweet Life in Paris",
"title": "On My Shelf: The Sweet Life in Paris",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-4631\" title=\"The Sweet Life in Paris\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/the-sweet-life-in-paris.jpg\" alt=\"The Sweet Life in Paris\" width=\"341\" height=\"500\">There are myriad guidebooks to Paris: Pudlow, Michelin, and Lonely Planet, to name a few and all of them worth the money. They tell you where eat, where to stay, and what to see.\u003c/p>\n\u003cp>And then, of course, there are \u003cem>guidebooks\u003c/em> to Paris-- those that tell you all of the above plus a little bit more, like how to navigate unfamiliar social customs, how to blend in with the landscape-- in short, how not appear as though one has arrived from Central Casting to play the Ugly American.\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0767928881/kqedorg-20\"> \u003cem>The Sweet Life in Paris\u003c/em>\u003c/a> by David Lebovitz is that and a bit more:\u003c/p>\n\u003cp>It has recipes. Lots and lots of recipes.\u003c/p>\n\u003cp>Granted, The Sweet Life in Paris was neither written nor is it marketed as a comprehensive guide to the sights and flavors of the city. Rather, it's more or less an organic extension of \u003ca href=\"http://www.davidlebovitz.com/\">Mr. Lebovitz's blog\u003c/a>, which chronicles his life and experiences as a San Francisco pastry chef who packed up everything he owned and moved to Paris-- and all the pleasures, pains, and frequent head-scratchings that accompany French Culture Shock.\u003c/p>\n\u003cp>I refer to his book as a guidebook because that is precisely how I used it on my recent visit to his adopted city-- an entertaining, human, and extremely useful guide.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For example, his chapter \"The Most Important Words to Know in Paris\" warns that one absolutely must say \u003cem>\"Bonjour Monsieur\"\u003c/em> or \u003cem>\"Bonjour Madame\"\u003c/em> to the first person one makes eye contact with in any store or restaurant or \"even in an elevator.\" It's a minute, but extremely important bit of information to share with Americans who are by nature accustomed to a thin veneer of anonymity when out in public. That and the knowledge that even the most feeble attempt by an American to speak French goes a very long way with Parisians. Having French-speaking abilities on par with a backwards two year-old, I found this comforting knowledge and entirely true in practice.\u003c/p>\n\u003cp>I purchased a copy of \u003cem>The Sweet Life in Paris\u003c/em> the afternoon before leaving on my trip, hoping to read it on the flight over. It's a smooth, pleasurable read that I decided to put down at around page 200 so that I might finish up in the city itself.\u003c/p>\n\u003cp>Perhaps I should have read one chapter further...\u003c/p>\n\u003cp>Prior to my visit, I contacted Mr. Lebovitz, suggesting that we might meet up for lunch or a glass of wine so that I might talk to him about this latest book of his, and to which he politely agreed. Two days into my stay, I resumed reading and was horrified by what I read in the next:\u003c/p>\n\u003cp>In \"The Visitors\", Lebovitz shares his growing distaste for out-of-towners-- especially friends of friends-- who expect him to drop everything to meet up with them. Here's an excerpt:\u003c/p>\n\u003cblockquote>\u003cp>The final straw was when one of those friends-of-friends types, whom I foolishly agreed to meet, deeply insulted a waiter at what was once my favorite café in the Marais. The charming waiter, who liked to joke around with me, said to this fellow, who ordered his drink in English, \"You should try to speak a little French, after all, you are in France!\" To which my gracious guest glared and shot back, \"You know what? I don't even want to try.\" It would have looked a little funny trying to disappear by sliding under the table, so instead, I gulped down my drink quickly and got out of there as politely as I could. And I haven't gathered up the courage to go back. After that, I swore off guests forever.\u003c/p>\u003c/blockquote>\n\u003cp>As an out-of-town friend-of-friend, I gulped and quickly shot him off an email underscoring the fact that lunch or drinks or shiny baubles were on me.\u003c/p>\n\u003cp>I had short list of questions I wanted to ask Lebovitz when we finally met up for lunch, which happened at 5pm and turned into a bottle of wine and no food except the obligatory bar snack that seems to arrive anywhere, anytime you order a drink in Paris. And I don't think I asked a single book-related question. I didn't really care. I was enjoying myself.\u003c/p>\n\u003cp>Some people read better on paper than they do in person. Sometimes the persona a blogger dons is bigger than the one he wears in real life. Neither are true, so I discovered, with Mr. Lebovitz.\u003c/p>\n\u003cp>After a couple of hours and a couple of glasses of red wine later, Lebovitz offered us some advice as to where to have dinner. With that tip, we said goodbye and I headed off to the suggested restaurant,\u003ca href=\"http://etiennemarcel.blogspot.com/2006/06/la-biche-au-bois.html\"> A la Biche au Bois.\u003c/a>\u003c/p>\n\u003cp>Upon arrival without a reservation, I looked the man I took to be the owner in the eye, said \u003cem>\"Bonsoir, Monsieur,\"\u003c/em> and, in my terrible French, apologized for not having a reservation, but that we would very much like to \"eat of the food here.\" He looked around at the very crowded restaurant and back at me to say, \"There is no room for you!\" Then he paused a moment and said, gruffly, \"Come back in 45 minutes.\"\u003c/p>\n\u003cp>45 minutes. No problem. But he didn't take our name, which would have been the expectation, had this been happening here in San Francisco. Instead of worrying about it, we just decided to do as he said, go next door, and drink a kir or two (which happens to be the first recipe on offer in \u003cem>The Sweet Life in Paris\u003c/em> and purely a coincidental occurrence).\u003c/p>\n\u003cp>At the agreed-upon time, we re-appeared, and so did the tall, bald linebacker of a man who told us to come back in the first place. He waved us to the rear of the restaurant and wedged us into a tiny table next to the service station, where a basket of old silver spoons lay tantalizingly within reach.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-4633\" title=\"spoons\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/phphkodacpm.jpg\" alt=\"spoons\" width=\"350\" height=\"262\">\u003c/p>\n\u003cp>In short, the meal was simple and wonderful. It remains one of the favorite memories of my stay in Paris. And the best part of all? When Monsieur Gruffiness came by at the end of our meal, he looked at our water glasses and said, \"You'd better drink up, boys.\" We did as we were told and emptied them in a gulp. He then refilled them with Armagnac from an obscenely large bottle he held under his arm. His serious scowl was replaced by a grin which led me to think he may have had one or two snorts himself. He roamed the place pouring out the bottle to his guests.\u003c/p>\n\u003cp>From the moment I entered the restaurant to the time I left, I played the \"W.W.D.L.D.\"* game. From how I said hello, to what I ordered, to how I attacked the cheese platter, to how I eventually (and reluctantly) said goodnight.\u003c/p>\n\u003cp>It was a little bit of Paris for which I am grateful. Though it could be argued that nearly any Paris guide could lead you to such a place, how many of them will tell you, an American in Paris, what to do when you get there? \u003cem>The Sweet Life in Paris\u003c/em> does.\u003c/p>\n\u003cp>And, of course, the others don't have recipes.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>*What Would David Lebovitz Do?\u003c/p>\n\n",
"disqusIdentifier": "4630 http://blogs.kqed.org/bayareabites/?p=4630",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/06/19/on-my-shelf-the-sweet-life-in-paris/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1230,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1551224965,
"excerpt": "There are myriad guidebooks to Paris: Pudlow, Michelin, and Lonely Planet, to name a few and all of them worth the money. They tell you where eat, where to stay, and what to see.\r\n\r\nAnd then, of course, there are \u003cem>guidebooks\u003c/em> to Paris-- those that tell you all of the above plus a little bit more, like how to navigate unfamiliar social customs, how to blend in with the landscape-- in short, how not appear as though one has arrived from Central Casting to play the Ugly American.\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0767928881/kqedorg-20\"> \u003cem>The Sweet Life in Paris\u003c/em>\u003c/a> by David Lebovitz is that and a bit more. \r\n\r\nIt has recipes. Lots and lots of recipes.\r\n\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "There are myriad guidebooks to Paris: Pudlow, Michelin, and Lonely Planet, to name a few and all of them worth the money. They tell you where eat, where to stay, and what to see.\r\n\r\nAnd then, of course, there are guidebooks to Paris-- those that tell you all of the above plus a little bit more, like how to navigate unfamiliar social customs, how to blend in with the landscape-- in short, how not appear as though one has arrived from Central Casting to play the Ugly American. The Sweet Life in Paris by David Lebovitz is that and a bit more. \r\n\r\nIt has recipes. Lots and lots of recipes.\r\n\r\n",
"title": "On My Shelf: The Sweet Life in Paris | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "On My Shelf: The Sweet Life in Paris",
"datePublished": "2009-06-19T07:17:35-07:00",
"dateModified": "2019-02-26T15:49:25-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "on-my-shelf-the-sweet-life-in-paris",
"status": "publish",
"path": "/bayareabites/4630/on-my-shelf-the-sweet-life-in-paris",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-4631\" title=\"The Sweet Life in Paris\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/the-sweet-life-in-paris.jpg\" alt=\"The Sweet Life in Paris\" width=\"341\" height=\"500\">There are myriad guidebooks to Paris: Pudlow, Michelin, and Lonely Planet, to name a few and all of them worth the money. They tell you where eat, where to stay, and what to see.\u003c/p>\n\u003cp>And then, of course, there are \u003cem>guidebooks\u003c/em> to Paris-- those that tell you all of the above plus a little bit more, like how to navigate unfamiliar social customs, how to blend in with the landscape-- in short, how not appear as though one has arrived from Central Casting to play the Ugly American.\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0767928881/kqedorg-20\"> \u003cem>The Sweet Life in Paris\u003c/em>\u003c/a> by David Lebovitz is that and a bit more:\u003c/p>\n\u003cp>It has recipes. Lots and lots of recipes.\u003c/p>\n\u003cp>Granted, The Sweet Life in Paris was neither written nor is it marketed as a comprehensive guide to the sights and flavors of the city. Rather, it's more or less an organic extension of \u003ca href=\"http://www.davidlebovitz.com/\">Mr. Lebovitz's blog\u003c/a>, which chronicles his life and experiences as a San Francisco pastry chef who packed up everything he owned and moved to Paris-- and all the pleasures, pains, and frequent head-scratchings that accompany French Culture Shock.\u003c/p>\n\u003cp>I refer to his book as a guidebook because that is precisely how I used it on my recent visit to his adopted city-- an entertaining, human, and extremely useful guide.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For example, his chapter \"The Most Important Words to Know in Paris\" warns that one absolutely must say \u003cem>\"Bonjour Monsieur\"\u003c/em> or \u003cem>\"Bonjour Madame\"\u003c/em> to the first person one makes eye contact with in any store or restaurant or \"even in an elevator.\" It's a minute, but extremely important bit of information to share with Americans who are by nature accustomed to a thin veneer of anonymity when out in public. That and the knowledge that even the most feeble attempt by an American to speak French goes a very long way with Parisians. Having French-speaking abilities on par with a backwards two year-old, I found this comforting knowledge and entirely true in practice.\u003c/p>\n\u003cp>I purchased a copy of \u003cem>The Sweet Life in Paris\u003c/em> the afternoon before leaving on my trip, hoping to read it on the flight over. It's a smooth, pleasurable read that I decided to put down at around page 200 so that I might finish up in the city itself.\u003c/p>\n\u003cp>Perhaps I should have read one chapter further...\u003c/p>\n\u003cp>Prior to my visit, I contacted Mr. Lebovitz, suggesting that we might meet up for lunch or a glass of wine so that I might talk to him about this latest book of his, and to which he politely agreed. Two days into my stay, I resumed reading and was horrified by what I read in the next:\u003c/p>\n\u003cp>In \"The Visitors\", Lebovitz shares his growing distaste for out-of-towners-- especially friends of friends-- who expect him to drop everything to meet up with them. Here's an excerpt:\u003c/p>\n\u003cblockquote>\u003cp>The final straw was when one of those friends-of-friends types, whom I foolishly agreed to meet, deeply insulted a waiter at what was once my favorite café in the Marais. The charming waiter, who liked to joke around with me, said to this fellow, who ordered his drink in English, \"You should try to speak a little French, after all, you are in France!\" To which my gracious guest glared and shot back, \"You know what? I don't even want to try.\" It would have looked a little funny trying to disappear by sliding under the table, so instead, I gulped down my drink quickly and got out of there as politely as I could. And I haven't gathered up the courage to go back. After that, I swore off guests forever.\u003c/p>\u003c/blockquote>\n\u003cp>As an out-of-town friend-of-friend, I gulped and quickly shot him off an email underscoring the fact that lunch or drinks or shiny baubles were on me.\u003c/p>\n\u003cp>I had short list of questions I wanted to ask Lebovitz when we finally met up for lunch, which happened at 5pm and turned into a bottle of wine and no food except the obligatory bar snack that seems to arrive anywhere, anytime you order a drink in Paris. And I don't think I asked a single book-related question. I didn't really care. I was enjoying myself.\u003c/p>\n\u003cp>Some people read better on paper than they do in person. Sometimes the persona a blogger dons is bigger than the one he wears in real life. Neither are true, so I discovered, with Mr. Lebovitz.\u003c/p>\n\u003cp>After a couple of hours and a couple of glasses of red wine later, Lebovitz offered us some advice as to where to have dinner. With that tip, we said goodbye and I headed off to the suggested restaurant,\u003ca href=\"http://etiennemarcel.blogspot.com/2006/06/la-biche-au-bois.html\"> A la Biche au Bois.\u003c/a>\u003c/p>\n\u003cp>Upon arrival without a reservation, I looked the man I took to be the owner in the eye, said \u003cem>\"Bonsoir, Monsieur,\"\u003c/em> and, in my terrible French, apologized for not having a reservation, but that we would very much like to \"eat of the food here.\" He looked around at the very crowded restaurant and back at me to say, \"There is no room for you!\" Then he paused a moment and said, gruffly, \"Come back in 45 minutes.\"\u003c/p>\n\u003cp>45 minutes. No problem. But he didn't take our name, which would have been the expectation, had this been happening here in San Francisco. Instead of worrying about it, we just decided to do as he said, go next door, and drink a kir or two (which happens to be the first recipe on offer in \u003cem>The Sweet Life in Paris\u003c/em> and purely a coincidental occurrence).\u003c/p>\n\u003cp>At the agreed-upon time, we re-appeared, and so did the tall, bald linebacker of a man who told us to come back in the first place. He waved us to the rear of the restaurant and wedged us into a tiny table next to the service station, where a basket of old silver spoons lay tantalizingly within reach.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-4633\" title=\"spoons\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/phphkodacpm.jpg\" alt=\"spoons\" width=\"350\" height=\"262\">\u003c/p>\n\u003cp>In short, the meal was simple and wonderful. It remains one of the favorite memories of my stay in Paris. And the best part of all? When Monsieur Gruffiness came by at the end of our meal, he looked at our water glasses and said, \"You'd better drink up, boys.\" We did as we were told and emptied them in a gulp. He then refilled them with Armagnac from an obscenely large bottle he held under his arm. His serious scowl was replaced by a grin which led me to think he may have had one or two snorts himself. He roamed the place pouring out the bottle to his guests.\u003c/p>\n\u003cp>From the moment I entered the restaurant to the time I left, I played the \"W.W.D.L.D.\"* game. From how I said hello, to what I ordered, to how I attacked the cheese platter, to how I eventually (and reluctantly) said goodnight.\u003c/p>\n\u003cp>It was a little bit of Paris for which I am grateful. Though it could be argued that nearly any Paris guide could lead you to such a place, how many of them will tell you, an American in Paris, what to do when you get there? \u003cem>The Sweet Life in Paris\u003c/em> does.\u003c/p>\n\u003cp>And, of course, the others don't have recipes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>*What Would David Lebovitz Do?\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/4630/on-my-shelf-the-sweet-life-in-paris",
"authors": [
"5017"
],
"categories": [
"bayareabites_2254",
"bayareabites_588",
"bayareabites_61"
],
"tags": [
"bayareabites_2295",
"bayareabites_1066",
"bayareabites_76",
"bayareabites_2294"
],
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"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.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"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>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"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?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"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.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"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.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"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.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=cookbooks": {
"isFetching": false,
"latestQuery": {
"from": 168,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 235,
"relation": "eq"
},
"items": [
"bayareabites_8809",
"bayareabites_8646",
"bayareabites_7494",
"bayareabites_7412",
"bayareabites_7211",
"bayareabites_7007",
"bayareabites_5954",
"bayareabites_5550",
"bayareabites_5458",
"bayareabites_5298",
"bayareabites_5176",
"bayareabites_4630"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_cookbooks": {
"isLoading": true
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_16506": {
"type": "terms",
"id": "bayareabites_16506",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16506",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gift guides",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gift guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100836,
"slug": "gift-guides",
"isLoading": false,
"link": "/bayareabites/tag/gift-guides"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_1865": {
"type": "terms",
"id": "bayareabites_1865",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1865",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food bloggers and social media",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food bloggers and social media Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1240,
"slug": "food-bloggers-and-social-media",
"isLoading": false,
"link": "/bayareabites/category/food-bloggers-and-social-media"
},
"bayareabites_2835": {
"type": "terms",
"id": "bayareabites_2835",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2835",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Asian cooking",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Asian cooking Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1991,
"slug": "asian-cooking",
"isLoading": false,
"link": "/bayareabites/tag/asian-cooking"
},
"bayareabites_112": {
"type": "terms",
"id": "bayareabites_112",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "112",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbook",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbook Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 786,
"slug": "cookbook",
"isLoading": false,
"link": "/bayareabites/tag/cookbook"
},
"bayareabites_3066": {
"type": "terms",
"id": "bayareabites_3066",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3066",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jaden Hair",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jaden Hair Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2132,
"slug": "jaden-hair",
"isLoading": false,
"link": "/bayareabites/tag/jaden-hair"
},
"bayareabites_3067": {
"type": "terms",
"id": "bayareabites_3067",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3067",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Steamy Kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Steamy Kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2133,
"slug": "steamy-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/steamy-kitchen"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_2069": {
"type": "terms",
"id": "bayareabites_2069",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2069",
"found": true
},
"relationships": {},
"featImg": null,
"name": "astrology",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "astrology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1552,
"slug": "astrology",
"isLoading": false,
"link": "/bayareabites/tag/astrology"
},
"bayareabites_2854": {
"type": "terms",
"id": "bayareabites_2854",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2854",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baklava",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baklava Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1998,
"slug": "baklava",
"isLoading": false,
"link": "/bayareabites/tag/baklava"
},
"bayareabites_2852": {
"type": "terms",
"id": "bayareabites_2852",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2852",
"found": true
},
"relationships": {},
"featImg": null,
"name": "birthdays",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "birthdays Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1996,
"slug": "birthdays",
"isLoading": false,
"link": "/bayareabites/tag/birthdays"
},
"bayareabites_876": {
"type": "terms",
"id": "bayareabites_876",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "876",
"found": true
},
"relationships": {},
"featImg": null,
"name": "honey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "honey Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 853,
"slug": "honey",
"isLoading": false,
"link": "/bayareabites/tag/honey"
},
"bayareabites_2853": {
"type": "terms",
"id": "bayareabites_2853",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2853",
"found": true
},
"relationships": {},
"featImg": null,
"name": "libras",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "libras Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1997,
"slug": "libras",
"isLoading": false,
"link": "/bayareabites/tag/libras"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_2834": {
"type": "terms",
"id": "bayareabites_2834",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2834",
"found": true
},
"relationships": {},
"featImg": null,
"name": "crispy fish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "crispy fish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1990,
"slug": "crispy-fish",
"isLoading": false,
"link": "/bayareabites/tag/crispy-fish"
},
"bayareabites_2833": {
"type": "terms",
"id": "bayareabites_2833",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2833",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Vietnamese fish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Vietnamese fish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1989,
"slug": "vietnamese-fish",
"isLoading": false,
"link": "/bayareabites/tag/vietnamese-fish"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_2789": {
"type": "terms",
"id": "bayareabites_2789",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2789",
"found": true
},
"relationships": {},
"featImg": null,
"name": "conde nast",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "conde nast Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1961,
"slug": "conde-nast",
"isLoading": false,
"link": "/bayareabites/tag/conde-nast"
},
"bayareabites_2154": {
"type": "terms",
"id": "bayareabites_2154",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2154",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gourmet",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gourmet Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1607,
"slug": "gourmet",
"isLoading": false,
"link": "/bayareabites/tag/gourmet"
},
"bayareabites_2788": {
"type": "terms",
"id": "bayareabites_2788",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2788",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gourmet magazine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gourmet magazine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1960,
"slug": "gourmet-magazine",
"isLoading": false,
"link": "/bayareabites/tag/gourmet-magazine"
},
"bayareabites_640": {
"type": "terms",
"id": "bayareabites_640",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "640",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gourmet.com",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gourmet.com Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 605,
"slug": "gourmetcom",
"isLoading": false,
"link": "/bayareabites/tag/gourmetcom"
},
"bayareabites_2153": {
"type": "terms",
"id": "bayareabites_2153",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2153",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ruth Reichl",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ruth Reichl Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1606,
"slug": "ruth-reichl",
"isLoading": false,
"link": "/bayareabites/tag/ruth-reichl"
},
"bayareabites_1966": {
"type": "terms",
"id": "bayareabites_1966",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1966",
"found": true
},
"relationships": {},
"featImg": null,
"name": "focaccia",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "focaccia Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1491,
"slug": "focaccia",
"isLoading": false,
"link": "/bayareabites/tag/focaccia"
},
"bayareabites_2758": {
"type": "terms",
"id": "bayareabites_2758",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2758",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grapes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grapes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1943,
"slug": "grapes",
"isLoading": false,
"link": "/bayareabites/tag/grapes"
},
"bayareabites_2757": {
"type": "terms",
"id": "bayareabites_2757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Italian baking",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Italian baking Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1942,
"slug": "italian-baking",
"isLoading": false,
"link": "/bayareabites/tag/italian-baking"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_1104": {
"type": "terms",
"id": "bayareabites_1104",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1104",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 987,
"slug": "gay",
"isLoading": false,
"link": "/bayareabites/tag/gay"
},
"bayareabites_2329": {
"type": "terms",
"id": "bayareabites_2329",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2329",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lgbt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lgbt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1733,
"slug": "lgbt",
"isLoading": false,
"link": "/bayareabites/tag/lgbt"
},
"bayareabites_2586": {
"type": "terms",
"id": "bayareabites_2586",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2586",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Lou Rand Hogan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Lou Rand Hogan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1851,
"slug": "lou-rand-hogan",
"isLoading": false,
"link": "/bayareabites/tag/lou-rand-hogan"
},
"bayareabites_14738": {
"type": "terms",
"id": "bayareabites_14738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 831,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/tag/recipes"
},
"bayareabites_2587": {
"type": "terms",
"id": "bayareabites_2587",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2587",
"found": true
},
"relationships": {},
"featImg": null,
"name": "swish steak",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "swish steak Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1852,
"slug": "swish-steak",
"isLoading": false,
"link": "/bayareabites/tag/swish-steak"
},
"bayareabites_2588": {
"type": "terms",
"id": "bayareabites_2588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "swiss steak",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "swiss steak Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1853,
"slug": "swiss-steak",
"isLoading": false,
"link": "/bayareabites/tag/swiss-steak"
},
"bayareabites_2585": {
"type": "terms",
"id": "bayareabites_2585",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2585",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Gay Cookbook",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Gay Cookbook Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1850,
"slug": "the-gay-cookbook",
"isLoading": false,
"link": "/bayareabites/tag/the-gay-cookbook"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_1116": {
"type": "terms",
"id": "bayareabites_1116",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1116",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coconut rice",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coconut rice Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 999,
"slug": "coconut-rice",
"isLoading": false,
"link": "/bayareabites/tag/coconut-rice"
},
"bayareabites_2446": {
"type": "terms",
"id": "bayareabites_2446",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2446",
"found": true
},
"relationships": {},
"featImg": null,
"name": "copper pots",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "copper pots Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1817,
"slug": "copper-pots",
"isLoading": false,
"link": "/bayareabites/tag/copper-pots"
},
"bayareabites_1573": {
"type": "terms",
"id": "bayareabites_1573",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1573",
"found": true
},
"relationships": {},
"featImg": null,
"name": "curry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "curry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1279,
"slug": "curry",
"isLoading": false,
"link": "/bayareabites/tag/curry"
},
"bayareabites_1190": {
"type": "terms",
"id": "bayareabites_1190",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1190",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thai food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thai food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1049,
"slug": "thai-food",
"isLoading": false,
"link": "/bayareabites/tag/thai-food"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_2397": {
"type": "terms",
"id": "bayareabites_2397",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2397",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dairy free",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dairy free Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1781,
"slug": "dairy-free",
"isLoading": false,
"link": "/bayareabites/tag/dairy-free"
},
"bayareabites_2398": {
"type": "terms",
"id": "bayareabites_2398",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2398",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food allergies",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food allergies Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1782,
"slug": "food-allergies",
"isLoading": false,
"link": "/bayareabites/tag/food-allergies"
},
"bayareabites_2399": {
"type": "terms",
"id": "bayareabites_2399",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2399",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food sensitivities",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food sensitivities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1783,
"slug": "food-sensitivities",
"isLoading": false,
"link": "/bayareabites/tag/food-sensitivities"
},
"bayareabites_2400": {
"type": "terms",
"id": "bayareabites_2400",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2400",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Omnivore Books",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Omnivore Books Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1784,
"slug": "omnivore-books",
"isLoading": false,
"link": "/bayareabites/tag/omnivore-books"
},
"bayareabites_2396": {
"type": "terms",
"id": "bayareabites_2396",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2396",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wheat free",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wheat free Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1780,
"slug": "wheat-free",
"isLoading": false,
"link": "/bayareabites/tag/wheat-free"
},
"bayareabites_2210": {
"type": "terms",
"id": "bayareabites_2210",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2210",
"found": true
},
"relationships": {},
"featImg": null,
"name": "book review",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "book review Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1644,
"slug": "book-review",
"isLoading": false,
"link": "/bayareabites/tag/book-review"
},
"bayareabites_2377": {
"type": "terms",
"id": "bayareabites_2377",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2377",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Giulia Melucci",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Giulia Melucci Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1764,
"slug": "giulia-melucci",
"isLoading": false,
"link": "/bayareabites/tag/giulia-melucci"
},
"bayareabites_2378": {
"type": "terms",
"id": "bayareabites_2378",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2378",
"found": true
},
"relationships": {},
"featImg": null,
"name": "I Loved I Lost I Made Spaghetti",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "I Loved I Lost I Made Spaghetti Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1765,
"slug": "i-loved-i-lost-i-made-spaghetti",
"isLoading": false,
"link": "/bayareabites/tag/i-loved-i-lost-i-made-spaghetti"
},
"bayareabites_61": {
"type": "terms",
"id": "bayareabites_61",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "61",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1216,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/category/travel"
},
"bayareabites_2295": {
"type": "terms",
"id": "bayareabites_2295",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2295",
"found": true
},
"relationships": {},
"featImg": null,
"name": "A la Biche au Bois",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "A la Biche au Bois Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1709,
"slug": "a-la-biche-au-bois",
"isLoading": false,
"link": "/bayareabites/tag/a-la-biche-au-bois"
},
"bayareabites_1066": {
"type": "terms",
"id": "bayareabites_1066",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1066",
"found": true
},
"relationships": {},
"featImg": null,
"name": "David Lebovitz",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "David Lebovitz Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 964,
"slug": "david-lebovitz",
"isLoading": false,
"link": "/bayareabites/tag/david-lebovitz"
},
"bayareabites_76": {
"type": "terms",
"id": "bayareabites_76",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "76",
"found": true
},
"relationships": {},
"featImg": null,
"name": "paris",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "paris Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 40,
"slug": "paris",
"isLoading": false,
"link": "/bayareabites/tag/paris"
},
"bayareabites_2294": {
"type": "terms",
"id": "bayareabites_2294",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2294",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Sweet Life in Paris",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Sweet Life in Paris Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1708,
"slug": "the-sweet-life-in-paris",
"isLoading": false,
"link": "/bayareabites/tag/the-sweet-life-in-paris"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}