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"bio": "Car and technology writer for Discovery Channel and the producer and main recipe developer for TreeHugger's Green Wine Guide. I also contribute regularly to MAKE magazine. You can also find my work at The Atlantic, Digg.com and Fodor's Travel Guides.\r\nI studied Computer Engineering at Cal Poly in San Luis Obispo, CA. During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.\r\nI am currently launching a social media startup called Trak.ly\r\n\r\nFollow me on Twitter \u003ca href=\"https://twitter.com/#!/jerryjamesstone\">@jerryjamesstone\u003c/a> and \u003ca href=\"http://www.facebook.com/jerryjamesstone\">Facebook\u003c/a>.",
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"disqusTitle": "Gluten-Free Latkes for Hanukkah",
"title": "Gluten-Free Latkes for Hanukkah",
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"content": "\u003cfigure id=\"attachment_52367\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/finished-latkes1000.jpg\">\u003cimg class=\"size-full wp-image-52367\" title=\"Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/finished-latkes1000.jpg\" alt=\"Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\u003c/figcaption>\u003c/figure>\n\u003cp>Happy \u003ca href=\"http://en.wikipedia.org/wiki/Hanukkah\">Hanukkah\u003c/a>! The Jewish festival of lights starts this Saturday and runs for eight delicious, fried-food-filled days. If you're not celebrating this holiday, now's the time to start hinting about how much you love latkes to all your Jewish friends. Do this and we will feel compelled to feed you; it's just in our blood. (It's more believable if you get the pronunciation right: \u003cem>laht-kuh,\u003c/em> not \u003cem>laht-kee.\u003c/em>) Ever since I moved to the Bay Area twenty-two years ago, I've thrown an annual Hanukkah latke party. People invited to that very first one have started emailing me this week, wondering when and where this year's shindig will be. Anyone once invited assumes lifelong latke-party privileges. Some of my friends only know each other through this annual event, but come December, they'll greet each other like old pals.\u003c/p>\n\u003cp>Fried food and festivity will do that to a person. What's a latke, you ask? A grated potato-and-onion pancake, thickened with eggs and matzoh meal or flour to something much more than the sum of its hash brown-like parts. At this time of year, the usual challenge for food writers of the \u003cem>-baum, -stein,\u003c/em> and \u003cem>-berg\u003c/em> variety is to come up with nifty spins on tradition, ditching the typical potato base for any number of tuber, root, or squash-based concoctions.\u003c/p>\n\u003cp>Maybe it's different if you have a big family demanding latkes for all eight days, then roiling with potato-induced ennui by day four. In my experience, few people make latkes year-round, and few people make them more than once or twice even during Hanukkah. Really, with such rare days devoted to latkes, there's no time to get bored even with good old Bubbeleh's latkes, and no real reason, in my book, to drive yourself crazy trying to make zucchini-parmesan latkes, parsnip-celery root latkes, sweet apple latkes, and the like.\u003c/p>\n\u003cp>But this year, I know I'll have a few people requesting a gluten-free edition of my \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/13/latkes/\">classic potato latkes\u003c/a>. No problem! My solution? Just leave out the matzoh meal and add back in a little more potato, in the form of potato starch. A dry white powder similar to cornstarch, potato starch can be found in the kosher or baking section of most supermarkets (If you can't find it among the boxes of matzoh meal and potato-pancake mix, look for it with the other alternative flours in the baking or health-food sections of the supermarket.)\u003c/p>\n\u003cp>One of the tricks of my latke technique is to squeeze out all the excess liquid from the grated potatoes. After you've let the squeezed-out liquid sit for a few minutes, you'll find that the excess potato starch has settled down to the bottom of the bowl in a slushy, cream-colored layer. You pour off the extra liquid and mix the extra potato starch back into the potatoes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, since there's already potato starch in the pancakes, why not just add more of the same in lieu of the matzoh meal or flour? No need for xanthum gum or tapioca, just more of what makes the potato work so well for frying in the first place.\u003c/p>\n\u003cp>You can, of course, use a mixture of regular and sweet potatoes, or potatoes and rutabaga, or potatoes and parsnip, if you need such excitement from your latkes. I'd suggest a rough 3:1 ratio of potato to alternate tuber/root, and don't skimp on the salt and freshly ground pepper.\u003c/p>\n\u003cp>I believe, strongly, that latkes should be made to order, not frozen and reheated or made by the double-dozen and left to wilt greasily in a warm oven. This may also have something to do with why they only show up once a year at my house. Anyone wants to talk to you, they know where to find you: in front of the stove, in a grease-splatted apron.\u003c/p>\n\u003cp>I also vote, early and often, for homemade applesauce, which is nothing more than rough-chopped apples simmered gently in a generous splash of apple juice or apple cider until they collapse at the poke of a spoon. You can leave them unpeeled, then crank your skin-studded mass through a food mill for a smooth, rosy puree. Or you can peel beforehand and beat the cooked mixture into a chunky mash with a wooden spoon, or aim for a smoother puree with a whisk or immersion blender. People eat this up with a spoon, no sugar or cinnamon needed. I've also made lovely roasted applesauce, using Judy Rogers' \u003ca href=\"http://www.food52.com/blog/2693_judy_rodgers_roasted_applesauce_and_savory_apple_charlottes\">Roasted Applesauce\u003c/a> from the Zuni Cafe Cookbook. Adding a generous pinch of salt to the apples as they're cooking is a nice touch when you're serving the applesauce as a part of a savory plate.\u003c/p>\n\u003cp>Sour cream, the other classic accompaniment, should be the real, no-additives thing (I like \u003ca href=\"http://cloverstornetta.com/products/natural-dairy/sour-cream/regular/\">Clover\u003c/a>'s natural sour cream); if you don't want the fat, admit that you're kidding yourself and then go for nonfat Greek yogurt rather than fakey, creepily thickened \"lite\" sour cream.\u003c/p>\n\u003cfigure id=\"attachment_52395\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/latke-ingredients500.jpg\">\u003cimg class=\"size-full wp-image-52395\" title=\"Gluten-Free Latke Ingredients\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/latke-ingredients500.jpg\" alt=\"Gluten-Free Latke Ingredients\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Latke Ingredients\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gluten-Free Latkes for Hanukkah\u003c/strong>\u003cbr>\nPotatoes can take a lot of salt and pepper. Cook a tester latke to check for seasoning before you start frying up the whole batch.\u003c/p>\n\u003cp>\u003cstrong>Preparation Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> About 20 latkes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 medium-to-large baking potatoes, about 2 1/2 lbs (I like Yukon Golds or russets)\u003c/li>\n\u003cli>1 yellow onion, peeled and halved\u003c/li>\n\u003cli>2 eggs, separated\u003c/li>\n\u003cli>1/4 cup potato starch\u003c/li>\n\u003cli>1 1/2 tsp kosher salt, or to taste\u003c/li>\n\u003cli>Freshly ground pepper, to taste\u003c/li>\n\u003cli>Vegetable oil for frying\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Into a colander suspended over a large bowl, coarsely grate potatoes and onion using the large holes of a box grater. Squeeze and wring excess liquid out of potato mixture, either by pressing it through a ricer, wrapping and squeezing it in a clean tea towel, or just by grabbing handfuls and squeezing vigorously. Let potato mixture drain through the colander for a few minutes.\u003c/li>\n\u003cli>Lift up colander and pour off excess liquid below, reserving the layer of potato starch at the bottom. Dump grated potatoes on top of potato starch, and mix thoroughly, being sure to scrape up the starch and mix well into the potatoes. Add dry potato starch, egg yolks, salt, and pepper and mix well.\u003c/li>\n\u003cli>In a separate bowl, using a whisk or a hand-held electric mixer, beat egg whites to stiff peaks. Fold egg whites into potato mixture.\u003c/li>\n\u003cli>In a heavy, preferably cast-iron frying pan or skillet, heat 1/4 inch of vegetable oil over medium-high heat. Drop in a shred of potato; when it sizzles and bubbles, slide in as many large spoonfuls of potato mixture as you can without crowding. Fry over medium heat, turning once, until pancakes are well-browned. Add more oil as necessary for subsequent batches, but make sure to get it good and hot before adding the potatoes.\u003c/li>\n\u003cli>Drain on paper towels and serve immediately with sour cream and applesauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/squeezing-potato-mixture500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52382\" title=\"Squeezing the potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/squeezing-potato-mixture500-150x150.jpg\" alt=\"Squeezing the potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pour-off-liquid500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52381\" title=\"Pour off liquid but reserve potato starch in the bowl\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pour-off-liquid500-150x150.jpg\" alt=\"Pour off liquid but reserve potato starch in the bowl\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/whipped-egg-whites-potato500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52383\" title=\"Whipped egg whites and potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/whipped-egg-whites-potato500-150x150.jpg\" alt=\"Whipped egg whites and potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/fold-egg-whites-into-mixture500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52384\" title=\"Fold egg whites into potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/fold-egg-whites-into-mixture500-150x150.jpg\" alt=\"Fold egg whites into potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/potato-ready-for-frying500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52380\" title=\"Potato mixture ready for frying\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/potato-ready-for-frying500-150x150.jpg\" alt=\"Potato mixture ready for frying\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/frying-latkes500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52378\" title=\"Frying the latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/frying-latkes500-150x150.jpg\" alt=\"Frying the latkes\" width=\"150\" height=\"150\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Frying up latkes for Hanukkah? Stephanie Rosenbaum Klassen shares an easy trick for making them deliciously gluten-free. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52367\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/finished-latkes1000.jpg\">\u003cimg class=\"size-full wp-image-52367\" title=\"Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/finished-latkes1000.jpg\" alt=\"Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\u003c/figcaption>\u003c/figure>\n\u003cp>Happy \u003ca href=\"http://en.wikipedia.org/wiki/Hanukkah\">Hanukkah\u003c/a>! The Jewish festival of lights starts this Saturday and runs for eight delicious, fried-food-filled days. If you're not celebrating this holiday, now's the time to start hinting about how much you love latkes to all your Jewish friends. Do this and we will feel compelled to feed you; it's just in our blood. (It's more believable if you get the pronunciation right: \u003cem>laht-kuh,\u003c/em> not \u003cem>laht-kee.\u003c/em>) Ever since I moved to the Bay Area twenty-two years ago, I've thrown an annual Hanukkah latke party. People invited to that very first one have started emailing me this week, wondering when and where this year's shindig will be. Anyone once invited assumes lifelong latke-party privileges. Some of my friends only know each other through this annual event, but come December, they'll greet each other like old pals.\u003c/p>\n\u003cp>Fried food and festivity will do that to a person. What's a latke, you ask? A grated potato-and-onion pancake, thickened with eggs and matzoh meal or flour to something much more than the sum of its hash brown-like parts. At this time of year, the usual challenge for food writers of the \u003cem>-baum, -stein,\u003c/em> and \u003cem>-berg\u003c/em> variety is to come up with nifty spins on tradition, ditching the typical potato base for any number of tuber, root, or squash-based concoctions.\u003c/p>\n\u003cp>Maybe it's different if you have a big family demanding latkes for all eight days, then roiling with potato-induced ennui by day four. In my experience, few people make latkes year-round, and few people make them more than once or twice even during Hanukkah. Really, with such rare days devoted to latkes, there's no time to get bored even with good old Bubbeleh's latkes, and no real reason, in my book, to drive yourself crazy trying to make zucchini-parmesan latkes, parsnip-celery root latkes, sweet apple latkes, and the like.\u003c/p>\n\u003cp>But this year, I know I'll have a few people requesting a gluten-free edition of my \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/13/latkes/\">classic potato latkes\u003c/a>. No problem! My solution? Just leave out the matzoh meal and add back in a little more potato, in the form of potato starch. A dry white powder similar to cornstarch, potato starch can be found in the kosher or baking section of most supermarkets (If you can't find it among the boxes of matzoh meal and potato-pancake mix, look for it with the other alternative flours in the baking or health-food sections of the supermarket.)\u003c/p>\n\u003cp>One of the tricks of my latke technique is to squeeze out all the excess liquid from the grated potatoes. After you've let the squeezed-out liquid sit for a few minutes, you'll find that the excess potato starch has settled down to the bottom of the bowl in a slushy, cream-colored layer. You pour off the extra liquid and mix the extra potato starch back into the potatoes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, since there's already potato starch in the pancakes, why not just add more of the same in lieu of the matzoh meal or flour? No need for xanthum gum or tapioca, just more of what makes the potato work so well for frying in the first place.\u003c/p>\n\u003cp>You can, of course, use a mixture of regular and sweet potatoes, or potatoes and rutabaga, or potatoes and parsnip, if you need such excitement from your latkes. I'd suggest a rough 3:1 ratio of potato to alternate tuber/root, and don't skimp on the salt and freshly ground pepper.\u003c/p>\n\u003cp>I believe, strongly, that latkes should be made to order, not frozen and reheated or made by the double-dozen and left to wilt greasily in a warm oven. This may also have something to do with why they only show up once a year at my house. Anyone wants to talk to you, they know where to find you: in front of the stove, in a grease-splatted apron.\u003c/p>\n\u003cp>I also vote, early and often, for homemade applesauce, which is nothing more than rough-chopped apples simmered gently in a generous splash of apple juice or apple cider until they collapse at the poke of a spoon. You can leave them unpeeled, then crank your skin-studded mass through a food mill for a smooth, rosy puree. Or you can peel beforehand and beat the cooked mixture into a chunky mash with a wooden spoon, or aim for a smoother puree with a whisk or immersion blender. People eat this up with a spoon, no sugar or cinnamon needed. I've also made lovely roasted applesauce, using Judy Rogers' \u003ca href=\"http://www.food52.com/blog/2693_judy_rodgers_roasted_applesauce_and_savory_apple_charlottes\">Roasted Applesauce\u003c/a> from the Zuni Cafe Cookbook. Adding a generous pinch of salt to the apples as they're cooking is a nice touch when you're serving the applesauce as a part of a savory plate.\u003c/p>\n\u003cp>Sour cream, the other classic accompaniment, should be the real, no-additives thing (I like \u003ca href=\"http://cloverstornetta.com/products/natural-dairy/sour-cream/regular/\">Clover\u003c/a>'s natural sour cream); if you don't want the fat, admit that you're kidding yourself and then go for nonfat Greek yogurt rather than fakey, creepily thickened \"lite\" sour cream.\u003c/p>\n\u003cfigure id=\"attachment_52395\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/latke-ingredients500.jpg\">\u003cimg class=\"size-full wp-image-52395\" title=\"Gluten-Free Latke Ingredients\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/latke-ingredients500.jpg\" alt=\"Gluten-Free Latke Ingredients\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Latke Ingredients\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gluten-Free Latkes for Hanukkah\u003c/strong>\u003cbr>\nPotatoes can take a lot of salt and pepper. Cook a tester latke to check for seasoning before you start frying up the whole batch.\u003c/p>\n\u003cp>\u003cstrong>Preparation Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> About 20 latkes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 medium-to-large baking potatoes, about 2 1/2 lbs (I like Yukon Golds or russets)\u003c/li>\n\u003cli>1 yellow onion, peeled and halved\u003c/li>\n\u003cli>2 eggs, separated\u003c/li>\n\u003cli>1/4 cup potato starch\u003c/li>\n\u003cli>1 1/2 tsp kosher salt, or to taste\u003c/li>\n\u003cli>Freshly ground pepper, to taste\u003c/li>\n\u003cli>Vegetable oil for frying\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Into a colander suspended over a large bowl, coarsely grate potatoes and onion using the large holes of a box grater. Squeeze and wring excess liquid out of potato mixture, either by pressing it through a ricer, wrapping and squeezing it in a clean tea towel, or just by grabbing handfuls and squeezing vigorously. Let potato mixture drain through the colander for a few minutes.\u003c/li>\n\u003cli>Lift up colander and pour off excess liquid below, reserving the layer of potato starch at the bottom. Dump grated potatoes on top of potato starch, and mix thoroughly, being sure to scrape up the starch and mix well into the potatoes. Add dry potato starch, egg yolks, salt, and pepper and mix well.\u003c/li>\n\u003cli>In a separate bowl, using a whisk or a hand-held electric mixer, beat egg whites to stiff peaks. Fold egg whites into potato mixture.\u003c/li>\n\u003cli>In a heavy, preferably cast-iron frying pan or skillet, heat 1/4 inch of vegetable oil over medium-high heat. Drop in a shred of potato; when it sizzles and bubbles, slide in as many large spoonfuls of potato mixture as you can without crowding. Fry over medium heat, turning once, until pancakes are well-browned. Add more oil as necessary for subsequent batches, but make sure to get it good and hot before adding the potatoes.\u003c/li>\n\u003cli>Drain on paper towels and serve immediately with sour cream and applesauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/squeezing-potato-mixture500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52382\" title=\"Squeezing the potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/squeezing-potato-mixture500-150x150.jpg\" alt=\"Squeezing the potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pour-off-liquid500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52381\" title=\"Pour off liquid but reserve potato starch in the bowl\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pour-off-liquid500-150x150.jpg\" alt=\"Pour off liquid but reserve potato starch in the bowl\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/whipped-egg-whites-potato500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52383\" title=\"Whipped egg whites and potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/whipped-egg-whites-potato500-150x150.jpg\" alt=\"Whipped egg whites and potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/fold-egg-whites-into-mixture500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52384\" title=\"Fold egg whites into potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/fold-egg-whites-into-mixture500-150x150.jpg\" alt=\"Fold egg whites into potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/potato-ready-for-frying500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52380\" title=\"Potato mixture ready for frying\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/potato-ready-for-frying500-150x150.jpg\" alt=\"Potato mixture ready for frying\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/frying-latkes500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52378\" title=\"Frying the latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/frying-latkes500-150x150.jpg\" alt=\"Frying the latkes\" width=\"150\" height=\"150\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cooking Up Refinement with Jacques Pépin's New Complete Techniques",
"title": "Cooking Up Refinement with Jacques Pépin's New Complete Techniques",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Jacques-P%C3%A9pin-New-Complete-Techniques/dp/1579129110\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/JPbookcover400.jpg\" alt=\"Jacques Pepin Techniques book cover\" title=\"Jacques Pepin Techniques book cover\" width=\"400\" height=\"464\" class=\"aligncenter size-full wp-image-52300\">\u003c/a>\u003c/p>\n\u003cp>As an English major and culinary school grad, the idea of consommé both enchants and terrifies me. In stacks of novels, elegant ladies sup on consommé served in fragile bone china bowls before traipsing across polished floors to wilt onto fainting couches. And because the ideal consommé contains nothing other than exquisitely clear and sublimely seasoned liquid (possibly served with equally exquisite garnishes, like airy quenelles or tiny raviolini) it's basically the most refined soup ever. \u003c/p>\n\u003cp>That's my romantic ideal of consommé. And it's one which jockeys impossibly with the complex reality handed to me in culinary school. There was so much emphasis on breaking (yet not breaking) the clarifying \"raft,\" the insistence on never allowing the stock to boil, and the overwhelming feeling that if you looked cross-eyed at your consommé you'd ruin it. As a result, during those nine sweaty months, I both longed for and dreaded making this genteel dish. \u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.amazon.com/Jacques-P%C3%A9pin-New-Complete-Techniques/dp/1579129110\">\u003cem>Jacques Pépin Complete New Techniques\u003c/em>\u003c/a>, which, weighing in at close to six pounds, is a serious book for serious cooks. This hefty addition to my bookshelf (courtesy a review copy from my editor at KQED's Bay Area Bites) is Jacques' latest culinary tome. It's an updated version of his 2001 \u003cem>Complete Techniques\u003c/em>, which was itself a compilation of \u003cem>La Technique\u003c/em> (1976) and \u003cem>La Methode\u003c/em> (1979), and it's admittedly one that filled me with skepticism. Being more of a hands-on person when it comes to learning, I didn't think I could truly learn techniques from the pages of a book -- even one from a culinary master such as Jacques Pépin.\u003c/p>\n\u003cp>The burnished amber liquid now resting in my refrigerator is proof that I am wrong.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/consume500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/consume500.jpg\" alt=\"Consomme\" title=\"Consomme\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-52302\">\u003c/a>\u003c/p>\n\u003cp>First of all, the recipe and technique for consommé is found in the book's \"The Basics\" section, which gave me the extra fillip I needed to attempt it. Having it there was as if Jacques was telling me, \"See, it's basic, you can make the elegant soup of your literary dreams, Stephanie, I believe in you!\" Secondly, it really is a \"throw everything in the pot, stir, bring to a boil and wait\" sort of recipe, which was unexpected. It's true that dealing with the raft -- the flotsam that forms during the cooking process -- is slightly tricky, but not nearly as painstaking as I thought it would be, especially since you ladle all the consommé through a dampened cheese cloth-lined sieve for additional straining.\u003c/p>\n\u003cp>As to how it tasted, well, it was delicate but not bland. Full of flavor, but not overpowering. It was all I dreamed of and more.\u003c/p>\n\u003cp>A few notes: the recipe called for \"diced celery leaves,\" but not knowing how to dice leaves, I went for a rough chop. Also, in their efforts to be helpful, more and more grocery stores are selling their celery already topped (without the leaves) and giving us only the hearts. I scrounged up just enough for this recipe, but be forewarned.\u003c/p>\n\u003cp>I'm was so bolstered by my consommé success that I actually considered diving into the book's Presentation section and flicking out a few consommé-worthy garnishes with my paring knife, like the fluted mushrooms or carrot butterflies. However, I controlled myself and moved on to another technique-driven recipe: scrambled eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/eggs500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/eggs500.jpg\" alt=\"Scrambled Eggs\" title=\"Scrambled Eggs\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-52303\">\u003c/a>\u003c/p>\n\u003cp>Unlike my consommé foray, I know how to make scrambled eggs, and my usual way of making them is using a wooden spoon to scrape the beaten eggs and milk in a butter-slicked skillet over moderate heat. I will be honest and admit right off that I do like my way, which yields a significantly larger curd and a far less soft and creamy texture, but I still decided to try Jacques' essentially French method. \u003c/p>\n\u003cp>The most surprising part of the technique was not using a whisk to keep the curd small, nor was it adding 1/4 cup raw beaten egg and the cream at the end, it was replacing my low-sided skillet with a saucepan. This has the effect of holding in the heat when the raw egg is added off the burner, which, in turn keeps the mixture creamy.\u003c/p>\n\u003cp>Between my creamy scrambled eggs with their sublimely small curd and pure consommé, tonight's dinner made me feel a bit like \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/season2_characters_mary.html\">Lady Mary Crawley\u003c/a>, eldest daughter of the \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/season2_characters_robert.html\">Earl of Grantham\u003c/a>. (Point of order: \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/season2_characters_patmore.html\">Mrs. Patmore\u003c/a> would never send scrambled eggs up to the \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/index.html\">Downton Abbey\u003c/a> dinner table, and consommé was only ever an early course, not one half of the main. Horrors!)\u003c/p>\n\u003cp>I quite like Jacques' technique of making scrambled eggs and can definitely see myself using it when I want a fancier breakfast, a soothing solitary dinner, or have a spare white truffle lying around. (No way I'd waste that sucker on \u003cem>my\u003c/em> version of scrambled eggs.) But I'll probably go back to breaking out my skillet and wooden spoon on the days I have my three-year-old tearing through the kitchen bellowing about trains and LEGO. That said, I'm making the consommé in bulk and freezing it for those emergency nights I need to dine like a Lady.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Thanks, Jacques.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Jacques-P%C3%A9pin-New-Complete-Techniques/dp/1579129110\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/JPbookcover400.jpg\" alt=\"Jacques Pepin Techniques book cover\" title=\"Jacques Pepin Techniques book cover\" width=\"400\" height=\"464\" class=\"aligncenter size-full wp-image-52300\">\u003c/a>\u003c/p>\n\u003cp>As an English major and culinary school grad, the idea of consommé both enchants and terrifies me. In stacks of novels, elegant ladies sup on consommé served in fragile bone china bowls before traipsing across polished floors to wilt onto fainting couches. And because the ideal consommé contains nothing other than exquisitely clear and sublimely seasoned liquid (possibly served with equally exquisite garnishes, like airy quenelles or tiny raviolini) it's basically the most refined soup ever. \u003c/p>\n\u003cp>That's my romantic ideal of consommé. And it's one which jockeys impossibly with the complex reality handed to me in culinary school. There was so much emphasis on breaking (yet not breaking) the clarifying \"raft,\" the insistence on never allowing the stock to boil, and the overwhelming feeling that if you looked cross-eyed at your consommé you'd ruin it. As a result, during those nine sweaty months, I both longed for and dreaded making this genteel dish. \u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.amazon.com/Jacques-P%C3%A9pin-New-Complete-Techniques/dp/1579129110\">\u003cem>Jacques Pépin Complete New Techniques\u003c/em>\u003c/a>, which, weighing in at close to six pounds, is a serious book for serious cooks. This hefty addition to my bookshelf (courtesy a review copy from my editor at KQED's Bay Area Bites) is Jacques' latest culinary tome. It's an updated version of his 2001 \u003cem>Complete Techniques\u003c/em>, which was itself a compilation of \u003cem>La Technique\u003c/em> (1976) and \u003cem>La Methode\u003c/em> (1979), and it's admittedly one that filled me with skepticism. Being more of a hands-on person when it comes to learning, I didn't think I could truly learn techniques from the pages of a book -- even one from a culinary master such as Jacques Pépin.\u003c/p>\n\u003cp>The burnished amber liquid now resting in my refrigerator is proof that I am wrong.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/consume500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/consume500.jpg\" alt=\"Consomme\" title=\"Consomme\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-52302\">\u003c/a>\u003c/p>\n\u003cp>First of all, the recipe and technique for consommé is found in the book's \"The Basics\" section, which gave me the extra fillip I needed to attempt it. Having it there was as if Jacques was telling me, \"See, it's basic, you can make the elegant soup of your literary dreams, Stephanie, I believe in you!\" Secondly, it really is a \"throw everything in the pot, stir, bring to a boil and wait\" sort of recipe, which was unexpected. It's true that dealing with the raft -- the flotsam that forms during the cooking process -- is slightly tricky, but not nearly as painstaking as I thought it would be, especially since you ladle all the consommé through a dampened cheese cloth-lined sieve for additional straining.\u003c/p>\n\u003cp>As to how it tasted, well, it was delicate but not bland. Full of flavor, but not overpowering. It was all I dreamed of and more.\u003c/p>\n\u003cp>A few notes: the recipe called for \"diced celery leaves,\" but not knowing how to dice leaves, I went for a rough chop. Also, in their efforts to be helpful, more and more grocery stores are selling their celery already topped (without the leaves) and giving us only the hearts. I scrounged up just enough for this recipe, but be forewarned.\u003c/p>\n\u003cp>I'm was so bolstered by my consommé success that I actually considered diving into the book's Presentation section and flicking out a few consommé-worthy garnishes with my paring knife, like the fluted mushrooms or carrot butterflies. However, I controlled myself and moved on to another technique-driven recipe: scrambled eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/eggs500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/eggs500.jpg\" alt=\"Scrambled Eggs\" title=\"Scrambled Eggs\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-52303\">\u003c/a>\u003c/p>\n\u003cp>Unlike my consommé foray, I know how to make scrambled eggs, and my usual way of making them is using a wooden spoon to scrape the beaten eggs and milk in a butter-slicked skillet over moderate heat. I will be honest and admit right off that I do like my way, which yields a significantly larger curd and a far less soft and creamy texture, but I still decided to try Jacques' essentially French method. \u003c/p>\n\u003cp>The most surprising part of the technique was not using a whisk to keep the curd small, nor was it adding 1/4 cup raw beaten egg and the cream at the end, it was replacing my low-sided skillet with a saucepan. This has the effect of holding in the heat when the raw egg is added off the burner, which, in turn keeps the mixture creamy.\u003c/p>\n\u003cp>Between my creamy scrambled eggs with their sublimely small curd and pure consommé, tonight's dinner made me feel a bit like \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/season2_characters_mary.html\">Lady Mary Crawley\u003c/a>, eldest daughter of the \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/season2_characters_robert.html\">Earl of Grantham\u003c/a>. (Point of order: \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/season2_characters_patmore.html\">Mrs. Patmore\u003c/a> would never send scrambled eggs up to the \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/index.html\">Downton Abbey\u003c/a> dinner table, and consommé was only ever an early course, not one half of the main. Horrors!)\u003c/p>\n\u003cp>I quite like Jacques' technique of making scrambled eggs and can definitely see myself using it when I want a fancier breakfast, a soothing solitary dinner, or have a spare white truffle lying around. (No way I'd waste that sucker on \u003cem>my\u003c/em> version of scrambled eggs.) But I'll probably go back to breaking out my skillet and wooden spoon on the days I have my three-year-old tearing through the kitchen bellowing about trains and LEGO. That said, I'm making the consommé in bulk and freezing it for those emergency nights I need to dine like a Lady.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Thanks, Jacques.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with Pastry Chef and Chocolate Expert Yigit Pura",
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"content": "\u003cfigure id=\"attachment_51713\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_400Yigitc-Frankeny-Images.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_400Yigitc-Frankeny-Images.jpg\" alt=\"Yigit Pura. Photo courtesy of Frankeny Images.\" title=\"Yigit Pura. Photo courtesy of Frankeny Images.\" width=\"400\" height=\"537\" class=\"size-full wp-image-51713\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yigit Pura. Photo courtesy of Frankeny Images.\u003c/figcaption>\u003c/figure>\n\u003cp>After winning the first season of \u003ca href=\"http://www.bravotv.com/top-chef-just-desserts/bio/yigit-pura\">Top Chef Desserts\u003c/a>, pastry dynamo Yigit Pura set his sights on opening his own \u003ca href=\"http://www.toutsweetsf.com/\">Tout Sweet Pâtisserie\u003c/a>. The sweet shop is full of treats from caramels, croissants, macarons (named after his favorite folks, including 7x7 editor Chloe Harris Frankeny), marshmallows, cakes and other confitures and marks a partnership with Taste Catering’s co-owners, MeMe Pederson and Janet Griggs. \u003ca href=\"https://twitter.com/YigitPura\">Pura\u003c/a> has a book in the works and was recently a spokesperson for the \u003ca href=\"http://www.chocolateadventurecontest.com/Inspiration.aspx\">Chocolate Adventure Contest from Scharffen Berger®\u003c/a>. \u003c/p>\n\u003cp>Pura started making sweets as a tyke in Turkey, where he would spoon up dark caramel with his mother. By age 20, he was training in San Francisco and headed east for stints at Le Cirque 2000, The Four Seasons and Daniel. That led to a promotion as executive pastry chef for Daniel Boulud in Las Vegas, and he eventually returned to SF to work for \u003ca href=\"http://www.tastecatering.com/\">Taste Catering\u003c/a>. Bay Area Bites caught up with Pura recently and his comments have been edited for clarity and length. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did Tout Sweet Pâtisserie come about?\u003c/strong>\u003cbr>\nYigit Pura: It's been a twelve-year dream of mine. I've been really blessed to create something so wonderful in San Francisco, a city which I love. Though we opened two months ago, we are quickly growing and adding on different legs. We just started our celebration cakes and our wedding cakes, where I get to consult with people and create a one of a kind cake for each guest. This is truly a treat for a pastry chef.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And your book?\u003c/strong>\u003cbr>\nYigit Pura: One would think I have ample free time... opening a store, writing a book. But this has been so much fun. It's titled \"Sweet Alchemy.\" I wanted to break down the barriers for intimidation which people have when it comes to making really special desserts and show people that they can create really wonderful desserts at home, given they can be patient, follow some simple science, and of course put lots of love in it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nYigit Pura: Farmers, because they remind me to be humble in what I do, and respect what nature gives us. Our clients at Tout Sweet, because their constant desire for a great product inspires me to create every day. Oh, and of course my dog Maui. He teaches me to do everything with love, every single day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being a chef and business owner?\u003c/strong>\u003cbr>\nYigit Pura: Ask any parent who just had their first child. Their answer will be the same as mine.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are relatively young yet appear to be a success. What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nYigit Pura: Success. Hmmm. I think success is the process. I wouldn't ever want to consider myself successful, I think it's the drive to be never fully satisfied with everything I've created and gathered is what pushes me every day. But I can't lie, I do love seeing people’s faces as they get giddy with excitement when they look at the products in our store, and more so when they enjoy them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\nYigit Pura: \u003ca href=\"http://ericrestaurant.com/\">Eric's Chinese\u003c/a> is great. It's between my kitchen and my boyfriend’s house. Given my long hours it's a magical place. Other than that, I still love going to the Ferry Building on a Saturday before 8am, before the crowds get there, so I can buy produce for Tout Sweet, and enjoy a coffee and sausage sandwich by the bay. It's the small things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is for appreciation of other cultures?\u003c/strong>\u003cbr>\nYigit Pura: I think the U.S. has done a great job at celebrating other cultures’ cuisines. Culinary options -- from Ethiopian to Korean to Indian -- are readily available in cities across the United States. Challenging yourself to try different cuisines is important. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced discrimination in the kitchen?\u003c/strong>\u003cbr>\nYigit Pura: High-end, fine-dining kitchens tend to be really high-testosterone, macho working environments. As an openly gay chef, I had to work very hard to earn respect in New York kitchens early in my career. However, whether you are gay or straight, Muslim, Christian or Buddhist, people love food and I’ve found that is a great homogenizing point. People love desserts and it’s a great way to break the ice.\u003c/p>\n\u003cfigure id=\"attachment_51714\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_ScharffenBerger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_ScharffenBerger.jpg\" alt=\"Chloe’s Chili-infused Mudslides. Image courtesy of Scharffen Berger\" title=\"Chloe’s Chili-infused Mudslides. Image courtesy of Scharffen Berger\" width=\"560\" height=\"373\" class=\"size-full wp-image-51714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chloe’s Chili-infused Mudslides. Image courtesy of Scharffen Berger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about the Chocolate Adventure Contest. There are ingredients that are definitely different -- any tips for diving in for consumers?\u003c/strong>\u003cbr>\nYigit Pura: The Chocolate Adventure Contest asks bakers of any skill level to create an original sandwich cookie recipe using at least one Scharffen Berger chocolate product and at least one of twelve predetermined “adventure ingredients.” \u003c/p>\n\u003cp>When it comes to matters of being inspired, I always tell people go with your instinct. And if you find it's a horrible pairing, at least you now know better. Sometimes the best combinations come out of lucky mistakes. \u003c/p>\n\u003cp>In my \u003cstrong>Chloe’s Chili-infused Mudslides\u003c/strong> recipe I chose to pair two adventure ingredients: pasilla peppers and Scharffen Berger cocoa nibs, which give the chocolate a flirty and mature twist.\u003c/p>\n\u003cp>Recipe created by Yigit Pura\u003cbr>\nMakes 25 Sandwich Cookies \u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For The Ganache:\u003c/strong>\u003cbr>\n4.3 oz. (1/2 cup) heavy cream, plus more for reconstituting\u003cbr>\n3 cloves\u003cbr>\n2 cinnamon sticks\u003cbr>\n1 dried pasilla chili\u003cbr>\n1/2 vanilla bean\u003cbr>\n6.9 oz. Scharffen Berger® 62% Cacao Semisweet Chocolate\u003cbr>\n0.7 oz. (1 1/2 tbs.) honey\u003cbr>\n4.3 oz. (1/2 cup) whole milk\u003cbr>\n1.6 oz. (3 tbs.) egg yolks\u003c/p>\n\u003cp>\u003cstrong>For The Mudslides:\u003c/strong>\u003cbr>\n9 oz. Scharffen Berger® 62% Cacao semisweet chocolate\u003cbr>\n1.6 oz. (3 tbs.) unsalted butter\u003cbr>\n3 large eggs, at room temperature\u003cbr>\n7.5 oz. (scarce 1 cup) granulated sugar\u003cbr>\n0.15 oz. (scarce 1 tsp.) vanilla extract\u003cbr>\n2.1 oz. (1/4 cup) all-purpose flour\u003cbr>\n0.7 oz. (1 1/2 tbs.) baking powder\u003cbr>\n4 oz. Scharffen Berger® 62% Cacao semisweet baking chunks, chopped\u003cbr>\n4.3 oz. (1/2 cup) dried cherries, chopped\u003cbr>\n4.3 oz. (1/2 cup) Scharffen Berger® roasted cacao nibs \u003c/p>\n\u003cp>\u003cstrong>For The Shortbread:\u003c/strong>\u003cbr>\n11.8 oz. (1 1/2 cups) all-purpose flour\u003cbr>\n3.4 oz. (1/3 cup plus 1/2 tsp.)\u003cbr>\nScharffen Berger® Unsweetened Natural Cocoa Powder\u003cbr>\n1.8 oz. (1/4 cup) almond flour\u003cbr>\n0.1 oz. (2/3 tsp.) table salt\u003cbr>\n9 oz. (1 cup and 2 tbs.) unsalted butter at room temperature\u003cbr>\n5.5 oz. (2/3 cup) powdered sugar, sifted\u003cbr>\n2 large eggs\u003c/p>\n\u003cp>\u003cstrong>PROCESS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Make The Ganache:\u003c/strong>\u003cbr>\nHeat cream in a small pan over medium heat. Add cloves, cinnamon sticks, chili and vanilla and let steep for 30 minutes. With a hand blender, buzz cream for a few seconds to fully bring out flavor. Strain and reconstitute with fresh cream to original 4.3 oz. to make up for loss in the infusing process.\u003c/p>\n\u003cp>Melt chocolate over a water bath. Reheat infused cream with honey and milk. Temper yolks into hot cream mixture and cook, stirring constantly, until thickened and coating the back of a spoon, or until 180° F (like crème anglaise). Once the custard is cooked, strain into a pitcher and add to melted chocolate in three additions, stirring with a spatula to emulsify. Cool ganache in a shallow dish, with plastic wrap directly on top, at room temperature for 2 to 3 hours until it’s the consistency of soft fudge. \u003c/p>\n\u003cp>\u003cstrong>Make The Mudslides:\u003c/strong>\u003cbr>\nPreheat the oven at 325° F. Sift together all-purpose flour and baking powder. \u003c/p>\n\u003cp>Melt together chocolate and butter over a water bath and keep warm. In mixing bowl, combine eggs, sugar and vanilla extract and whisk to dissolve the sugar. Add melted chocolate and butter and mix to combine. Add sifted ingredients and stir gently to combine. Add chocolate chunks and dried tart cherries. Allow to set in the fridge for 30 minutes. \u003c/p>\n\u003cp>Scoop onto baking trays and roll generously with the cacao nibs. Place on a cookie tray lined with parchment and bake until set, but still soft, about 6 minutes. Then rotate pan and bake 2 to 3 minutes longer. The cookies should still be soft to the touch and barely set. \u003c/p>\n\u003cp>\u003cstrong>Make The Shortbread:\u003c/strong>\u003cbr>\nSift together all-purpose flour, cocoa powder, almond flour and salt. \u003c/p>\n\u003cp>In a mixing bowl fitted with the paddle attachment, cream butter and powdered sugar until smooth. Add eggs one at a time, incorporating fully each time. Add sifted ingredients and mix slowly until smooth. Wrap dough in plastic and chill for at least 1 hour or until firm enough to roll out. Roll dough evenly until it’s about 1/8-inch thick. Cut out small discs of dough, using a 1/2-inch wide round cookie cutter and bake until set around the edges for 7 to 9 minutes. Allow to cool at room temperature. \u003c/p>\n\u003cp>\u003cstrong>Assemble The Sandwiches:\u003c/strong>\u003cbr>\nPlace mudslides with the flat side up. Using a piping bag with a #3 plain round tip, pipe ganache drops on top of the cookie in an upward motion.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Lightly dust the chocolate shortbread tops with powdered sugar, and gently put “hats” on top of the ganache. \u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews chef Yigit Pura, who shares what it's like to open a popular patisserie, write a cookbook and craft recipes. Pura is passionate about pastry and eager to get consumers interested in baking with unusual \"adventure\" ingredients. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51713\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_400Yigitc-Frankeny-Images.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_400Yigitc-Frankeny-Images.jpg\" alt=\"Yigit Pura. Photo courtesy of Frankeny Images.\" title=\"Yigit Pura. Photo courtesy of Frankeny Images.\" width=\"400\" height=\"537\" class=\"size-full wp-image-51713\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yigit Pura. Photo courtesy of Frankeny Images.\u003c/figcaption>\u003c/figure>\n\u003cp>After winning the first season of \u003ca href=\"http://www.bravotv.com/top-chef-just-desserts/bio/yigit-pura\">Top Chef Desserts\u003c/a>, pastry dynamo Yigit Pura set his sights on opening his own \u003ca href=\"http://www.toutsweetsf.com/\">Tout Sweet Pâtisserie\u003c/a>. The sweet shop is full of treats from caramels, croissants, macarons (named after his favorite folks, including 7x7 editor Chloe Harris Frankeny), marshmallows, cakes and other confitures and marks a partnership with Taste Catering’s co-owners, MeMe Pederson and Janet Griggs. \u003ca href=\"https://twitter.com/YigitPura\">Pura\u003c/a> has a book in the works and was recently a spokesperson for the \u003ca href=\"http://www.chocolateadventurecontest.com/Inspiration.aspx\">Chocolate Adventure Contest from Scharffen Berger®\u003c/a>. \u003c/p>\n\u003cp>Pura started making sweets as a tyke in Turkey, where he would spoon up dark caramel with his mother. By age 20, he was training in San Francisco and headed east for stints at Le Cirque 2000, The Four Seasons and Daniel. That led to a promotion as executive pastry chef for Daniel Boulud in Las Vegas, and he eventually returned to SF to work for \u003ca href=\"http://www.tastecatering.com/\">Taste Catering\u003c/a>. Bay Area Bites caught up with Pura recently and his comments have been edited for clarity and length. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did Tout Sweet Pâtisserie come about?\u003c/strong>\u003cbr>\nYigit Pura: It's been a twelve-year dream of mine. I've been really blessed to create something so wonderful in San Francisco, a city which I love. Though we opened two months ago, we are quickly growing and adding on different legs. We just started our celebration cakes and our wedding cakes, where I get to consult with people and create a one of a kind cake for each guest. This is truly a treat for a pastry chef.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And your book?\u003c/strong>\u003cbr>\nYigit Pura: One would think I have ample free time... opening a store, writing a book. But this has been so much fun. It's titled \"Sweet Alchemy.\" I wanted to break down the barriers for intimidation which people have when it comes to making really special desserts and show people that they can create really wonderful desserts at home, given they can be patient, follow some simple science, and of course put lots of love in it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nYigit Pura: Farmers, because they remind me to be humble in what I do, and respect what nature gives us. Our clients at Tout Sweet, because their constant desire for a great product inspires me to create every day. Oh, and of course my dog Maui. He teaches me to do everything with love, every single day.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being a chef and business owner?\u003c/strong>\u003cbr>\nYigit Pura: Ask any parent who just had their first child. Their answer will be the same as mine.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are relatively young yet appear to be a success. What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nYigit Pura: Success. Hmmm. I think success is the process. I wouldn't ever want to consider myself successful, I think it's the drive to be never fully satisfied with everything I've created and gathered is what pushes me every day. But I can't lie, I do love seeing people’s faces as they get giddy with excitement when they look at the products in our store, and more so when they enjoy them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\nYigit Pura: \u003ca href=\"http://ericrestaurant.com/\">Eric's Chinese\u003c/a> is great. It's between my kitchen and my boyfriend’s house. Given my long hours it's a magical place. Other than that, I still love going to the Ferry Building on a Saturday before 8am, before the crowds get there, so I can buy produce for Tout Sweet, and enjoy a coffee and sausage sandwich by the bay. It's the small things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is for appreciation of other cultures?\u003c/strong>\u003cbr>\nYigit Pura: I think the U.S. has done a great job at celebrating other cultures’ cuisines. Culinary options -- from Ethiopian to Korean to Indian -- are readily available in cities across the United States. Challenging yourself to try different cuisines is important. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced discrimination in the kitchen?\u003c/strong>\u003cbr>\nYigit Pura: High-end, fine-dining kitchens tend to be really high-testosterone, macho working environments. As an openly gay chef, I had to work very hard to earn respect in New York kitchens early in my career. However, whether you are gay or straight, Muslim, Christian or Buddhist, people love food and I’ve found that is a great homogenizing point. People love desserts and it’s a great way to break the ice.\u003c/p>\n\u003cfigure id=\"attachment_51714\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_ScharffenBerger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_ScharffenBerger.jpg\" alt=\"Chloe’s Chili-infused Mudslides. Image courtesy of Scharffen Berger\" title=\"Chloe’s Chili-infused Mudslides. Image courtesy of Scharffen Berger\" width=\"560\" height=\"373\" class=\"size-full wp-image-51714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chloe’s Chili-infused Mudslides. Image courtesy of Scharffen Berger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about the Chocolate Adventure Contest. There are ingredients that are definitely different -- any tips for diving in for consumers?\u003c/strong>\u003cbr>\nYigit Pura: The Chocolate Adventure Contest asks bakers of any skill level to create an original sandwich cookie recipe using at least one Scharffen Berger chocolate product and at least one of twelve predetermined “adventure ingredients.” \u003c/p>\n\u003cp>When it comes to matters of being inspired, I always tell people go with your instinct. And if you find it's a horrible pairing, at least you now know better. Sometimes the best combinations come out of lucky mistakes. \u003c/p>\n\u003cp>In my \u003cstrong>Chloe’s Chili-infused Mudslides\u003c/strong> recipe I chose to pair two adventure ingredients: pasilla peppers and Scharffen Berger cocoa nibs, which give the chocolate a flirty and mature twist.\u003c/p>\n\u003cp>Recipe created by Yigit Pura\u003cbr>\nMakes 25 Sandwich Cookies \u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For The Ganache:\u003c/strong>\u003cbr>\n4.3 oz. (1/2 cup) heavy cream, plus more for reconstituting\u003cbr>\n3 cloves\u003cbr>\n2 cinnamon sticks\u003cbr>\n1 dried pasilla chili\u003cbr>\n1/2 vanilla bean\u003cbr>\n6.9 oz. Scharffen Berger® 62% Cacao Semisweet Chocolate\u003cbr>\n0.7 oz. (1 1/2 tbs.) honey\u003cbr>\n4.3 oz. (1/2 cup) whole milk\u003cbr>\n1.6 oz. (3 tbs.) egg yolks\u003c/p>\n\u003cp>\u003cstrong>For The Mudslides:\u003c/strong>\u003cbr>\n9 oz. Scharffen Berger® 62% Cacao semisweet chocolate\u003cbr>\n1.6 oz. (3 tbs.) unsalted butter\u003cbr>\n3 large eggs, at room temperature\u003cbr>\n7.5 oz. (scarce 1 cup) granulated sugar\u003cbr>\n0.15 oz. (scarce 1 tsp.) vanilla extract\u003cbr>\n2.1 oz. (1/4 cup) all-purpose flour\u003cbr>\n0.7 oz. (1 1/2 tbs.) baking powder\u003cbr>\n4 oz. Scharffen Berger® 62% Cacao semisweet baking chunks, chopped\u003cbr>\n4.3 oz. (1/2 cup) dried cherries, chopped\u003cbr>\n4.3 oz. (1/2 cup) Scharffen Berger® roasted cacao nibs \u003c/p>\n\u003cp>\u003cstrong>For The Shortbread:\u003c/strong>\u003cbr>\n11.8 oz. (1 1/2 cups) all-purpose flour\u003cbr>\n3.4 oz. (1/3 cup plus 1/2 tsp.)\u003cbr>\nScharffen Berger® Unsweetened Natural Cocoa Powder\u003cbr>\n1.8 oz. (1/4 cup) almond flour\u003cbr>\n0.1 oz. (2/3 tsp.) table salt\u003cbr>\n9 oz. (1 cup and 2 tbs.) unsalted butter at room temperature\u003cbr>\n5.5 oz. (2/3 cup) powdered sugar, sifted\u003cbr>\n2 large eggs\u003c/p>\n\u003cp>\u003cstrong>PROCESS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Make The Ganache:\u003c/strong>\u003cbr>\nHeat cream in a small pan over medium heat. Add cloves, cinnamon sticks, chili and vanilla and let steep for 30 minutes. With a hand blender, buzz cream for a few seconds to fully bring out flavor. Strain and reconstitute with fresh cream to original 4.3 oz. to make up for loss in the infusing process.\u003c/p>\n\u003cp>Melt chocolate over a water bath. Reheat infused cream with honey and milk. Temper yolks into hot cream mixture and cook, stirring constantly, until thickened and coating the back of a spoon, or until 180° F (like crème anglaise). Once the custard is cooked, strain into a pitcher and add to melted chocolate in three additions, stirring with a spatula to emulsify. Cool ganache in a shallow dish, with plastic wrap directly on top, at room temperature for 2 to 3 hours until it’s the consistency of soft fudge. \u003c/p>\n\u003cp>\u003cstrong>Make The Mudslides:\u003c/strong>\u003cbr>\nPreheat the oven at 325° F. Sift together all-purpose flour and baking powder. \u003c/p>\n\u003cp>Melt together chocolate and butter over a water bath and keep warm. In mixing bowl, combine eggs, sugar and vanilla extract and whisk to dissolve the sugar. Add melted chocolate and butter and mix to combine. Add sifted ingredients and stir gently to combine. Add chocolate chunks and dried tart cherries. Allow to set in the fridge for 30 minutes. \u003c/p>\n\u003cp>Scoop onto baking trays and roll generously with the cacao nibs. Place on a cookie tray lined with parchment and bake until set, but still soft, about 6 minutes. Then rotate pan and bake 2 to 3 minutes longer. The cookies should still be soft to the touch and barely set. \u003c/p>\n\u003cp>\u003cstrong>Make The Shortbread:\u003c/strong>\u003cbr>\nSift together all-purpose flour, cocoa powder, almond flour and salt. \u003c/p>\n\u003cp>In a mixing bowl fitted with the paddle attachment, cream butter and powdered sugar until smooth. Add eggs one at a time, incorporating fully each time. Add sifted ingredients and mix slowly until smooth. Wrap dough in plastic and chill for at least 1 hour or until firm enough to roll out. Roll dough evenly until it’s about 1/8-inch thick. Cut out small discs of dough, using a 1/2-inch wide round cookie cutter and bake until set around the edges for 7 to 9 minutes. Allow to cool at room temperature. \u003c/p>\n\u003cp>\u003cstrong>Assemble The Sandwiches:\u003c/strong>\u003cbr>\nPlace mudslides with the flat side up. Using a piping bag with a #3 plain round tip, pipe ganache drops on top of the cookie in an upward motion.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lightly dust the chocolate shortbread tops with powdered sugar, and gently put “hats” on top of the ganache. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Roasted Pumpkin Seeds Three Ways",
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"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Halloween is over but Thanksgiving is on the horizon. Whether you carve your pumpkin or just use its meat for pie, don't throw out those slimy pumpkin guts! In the spirit of conserving food waste roast the seeds to make a simple and tasty snack. Here are three simple ways to season and roast pumpkin seeds.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\">\u003cimg class=\"alignnone size-full wp-image-50615\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>The first thing you need to do is clean the pumpkin seeds. Here is how I do it:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\">\u003cimg class=\"alignnone size-full wp-image-50623\" title=\"Pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\" alt=\"Pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Separate the seeds from the slimy and stringy pumpkin guts as best you can.\u003c/li>\n\u003cli>Transfer the (mostly) cleaned seeds to a large bowl of water.\u003c/li>\n\u003cli>The seeds will float to the top, the guts to the bottom; skim the seeds off the top.\u003c/li>\n\u003cli>Wash the seeds and let them dry.\u003c/li>\n\u003c/ul>\n\u003cp>Now let's roast those seeds! Instead of just salting them, I am going to roast them three different ways: Coffee and Chili flavored, Maple and Sea Salt flavored, and classic (okay, that is just salted). Listed below is the ingredients you will need for seasoning one cup of raw pumpkin seeds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Recipe: \u003cstrong>Coffee and Chili Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\">\u003cimg class=\"alignnone size-full wp-image-50618\" title=\"Chili and Coffee seasoning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\" alt=\"Chili and Coffee seasoning\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/8 teaspoon of olive oil\u003c/li>\n\u003cli>1 teaspoon chili powder\u003c/li>\n\u003cli>1 teaspoon finely ground coffee\u003c/li>\n\u003cli>1/2 teaspoon sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Maple and Sea Salt Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\">\u003cimg class=\"alignnone size-full wp-image-50614\" title=\"Maple and sea salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\" alt=\"Maple and sea salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1 tablespoon maple syrup\u003c/li>\n\u003cli>1/2 teaspoon brown sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Salted Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/2 teaspoon olive oil\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>1. I like my pumpkin seeds salty. That is, after I suck off whatever spice I put on them, I still want the seed itself to be salted. To accomplish this, I simmer them in salted water before flavoring them. Do do this, place the seeds in a sauce pan with just enough water to cover, adding 1 tablespoon of salt for every cup of pumpkin seeds. Bring it to a boil and let them simmer for about five minutes. Strain the seeds and let them completely dry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\">\u003cimg class=\"alignnone size-full wp-image-50619\" title=\"Salting pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\" alt=\"Salting pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Now mix your raw pumpkin seeds with the seasonings listed above. How tasty does this chili and coffee seasoning look?!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\">\u003cimg class=\"alignnone size-full wp-image-50617\" title=\"Chili and Sea Salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\" alt=\"Chili and Sea Salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. Line a large baking sheet with parchment paper, and while keeping the flavored seeds separated, spread them out into a single layer.\u003c/p>\n\u003cp>4. Roast them at 375 degrees for about 20 minutes, or until the salted seeds just begin to look toasted--don't let them burn!\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\">\u003cimg class=\"alignnone size-full wp-image-50616\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Halloween is over but Thanksgiving is on the horizon. Whether you carve your pumpkin or just use its meat for pie, don't throw out those slimy pumpkin guts! In the spirit of conserving food waste roast the seeds to make a simple and tasty snack. Here are three simple ways to season and roast pumpkin seeds.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Halloween is over but Thanksgiving is on the horizon. Whether you carve your pumpkin or just use its meat for pie, don't throw out those slimy pumpkin guts! In the spirit of conserving food waste roast the seeds to make a simple and tasty snack. Here are three simple ways to season and roast pumpkin seeds.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\">\u003cimg class=\"alignnone size-full wp-image-50615\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>The first thing you need to do is clean the pumpkin seeds. Here is how I do it:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\">\u003cimg class=\"alignnone size-full wp-image-50623\" title=\"Pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\" alt=\"Pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Separate the seeds from the slimy and stringy pumpkin guts as best you can.\u003c/li>\n\u003cli>Transfer the (mostly) cleaned seeds to a large bowl of water.\u003c/li>\n\u003cli>The seeds will float to the top, the guts to the bottom; skim the seeds off the top.\u003c/li>\n\u003cli>Wash the seeds and let them dry.\u003c/li>\n\u003c/ul>\n\u003cp>Now let's roast those seeds! Instead of just salting them, I am going to roast them three different ways: Coffee and Chili flavored, Maple and Sea Salt flavored, and classic (okay, that is just salted). Listed below is the ingredients you will need for seasoning one cup of raw pumpkin seeds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Coffee and Chili Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\">\u003cimg class=\"alignnone size-full wp-image-50618\" title=\"Chili and Coffee seasoning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\" alt=\"Chili and Coffee seasoning\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/8 teaspoon of olive oil\u003c/li>\n\u003cli>1 teaspoon chili powder\u003c/li>\n\u003cli>1 teaspoon finely ground coffee\u003c/li>\n\u003cli>1/2 teaspoon sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Maple and Sea Salt Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\">\u003cimg class=\"alignnone size-full wp-image-50614\" title=\"Maple and sea salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\" alt=\"Maple and sea salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1 tablespoon maple syrup\u003c/li>\n\u003cli>1/2 teaspoon brown sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Salted Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/2 teaspoon olive oil\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>1. I like my pumpkin seeds salty. That is, after I suck off whatever spice I put on them, I still want the seed itself to be salted. To accomplish this, I simmer them in salted water before flavoring them. Do do this, place the seeds in a sauce pan with just enough water to cover, adding 1 tablespoon of salt for every cup of pumpkin seeds. Bring it to a boil and let them simmer for about five minutes. Strain the seeds and let them completely dry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\">\u003cimg class=\"alignnone size-full wp-image-50619\" title=\"Salting pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\" alt=\"Salting pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Now mix your raw pumpkin seeds with the seasonings listed above. How tasty does this chili and coffee seasoning look?!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\">\u003cimg class=\"alignnone size-full wp-image-50617\" title=\"Chili and Sea Salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\" alt=\"Chili and Sea Salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. Line a large baking sheet with parchment paper, and while keeping the flavored seeds separated, spread them out into a single layer.\u003c/p>\n\u003cp>4. Roast them at 375 degrees for about 20 minutes, or until the salted seeds just begin to look toasted--don't let them burn!\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\">\u003cimg class=\"alignnone size-full wp-image-50616\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Book Q&A with Saveur's James Oseland",
"title": "Book Q&A with Saveur's James Oseland",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_James-OSeland-black-shirt-head-shot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_James-OSeland-black-shirt-head-shot.jpg\" alt=\"James Oseland. Photo: Darrell Hucks\" title=\"James Oseland. Photo: Darrell Hucks\" width=\"400\" class=\"alignnone size-full wp-image-51172\">\u003c/a>\u003cbr>\n\u003cem>James Oseland. Photo: Darrell Hucks\u003c/em>\u003c/p>\n\u003cp>The famed fireplace at Camino restaurant will sizzle this Saturday, November 10 for \u003ca href=\"http://camino-oseland.eventbrite.com\">a book luncheon\u003c/a> featuring \u003ca href=\"http://www.saveur.com/\">\u003cem>Saveur's\u003c/em>\u003c/a> James Oseland. He may be familiar for his recent judging appearances on Top Chef Masters but he brings serious journalistic food cred to the table as well. Under his watch, \u003cem>Saveur\u003c/em> has raked in more than 25 awards, including eight James Beard awards. Oseland's newest culinary tome is heavy on food images that will make you ready to cook and, of course, eat: \u003ca href=\"http://www.amazon.com/The-Way-Cook-Saveur-Portraits/dp/1616284404\">The Way We Cook: Portraits from Around the World\u003c/a>. Yes, you can catch Wolfgang Puck smiling for the camera but the participants are mainly home cooks who are non-professional, and there’s a cozy warmth to their stories. Bay Area Bites interviewed Oseland recently to find out more. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did this book project come about?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> This book is a tribute to kitchens around the world and the people who make them hum. I'm fond of saying, cooking connects us, and I think what I love most about \u003cem>Saveur\u003c/em> is its mission to tell human stories. Even if it's a story about a type of dish or technique, it's also a story about the person putting food on the table. I'm amazed every day that at the heart of it all, the desire to cook is fantastically similar whether we’re in a remote village or in the midst of a big city. Looking back through hundreds of stories and photographs we've collected over the past decade, I feel lucky to be part of such a wonderful community with a hearty appetite and respect for global cuisine and culture. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/The-Way-Cook-Saveur-Portraits/dp/1616284404\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/400_BAB_Saveur_TWWC_cover_final.jpg\" alt=\"The Way We Cook\" title=\"The Way We Cook\" width=\"400\" height=\"380\" class=\"alignnone size-full wp-image-51171\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise? \u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> There is nothing that settles and satisfies me at the same time more than the act of cooking in my own kitchen. I also must admit, my husband is Brazilian and he has gotten me completely hooked on the country's pickled chilies. They have such depth and range of flavor -- it's like I've never had a chili before! They manage to sneak their way into the vast majority of my meals. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your culinary mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> I most admire the folks out there who make an impact on the food world through their unyielding passion for creating great meals. Ultimately, thoughtful chefs develop sophisticated yet simple cooking techniques. That extra care results in artful and intentional food I want to eat and share with those I love. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best things about being a writer and editor? And the worst?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> The best part's easy -- I am paid to do what I love most. I was a contributor to \u003cem>Saveur\u003c/em> for almost seven years before I got an impeccably timed call from Colman Andrews (the former editor in chief) asking if I was interested in the executive editor's position. At that exact moment, I had just completed a final draft of my book about living and eating my way through Indonesia and had about 800 dollars to my name. I hope I didn't sound too desperate when I accepted on the spot! \u003c/p>\n\u003cp>I'd have to say that the worst part of the job is choosing what stories make it into each issue and which ones don't. I wish we could assign a thousand stories every year. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> is one of my all time favorite San Francisco spots and it's hard to pick one dish -- anything Chris Cosentino makes is bound to be fantastic. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is for appreciation of other cultures?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> Let me start by saying that as a New Yorker, I'm a little biased -- this city has tons of affection for global cuisine and talk about easy access! It's stunning how quickly you can get your hands on a good bao sandwich or satisfy your empanada craving here. However, I do think as a whole, Americans are a little different when it comes to food. We foster a kind of \"eat to work\" attitude that is the opposite of many countries where people \"work to live.\" I've noticed in many places I've visited, folks carve out a significant part of the day to share food together, and it's this sit-down-at-the-table ethic that \u003cem>The Way We Cook\u003c/em> champions. I'm proud of that, and I think the tradition to make time for eating with family and friends is on an exciting upswing in the U.S. too.\u003c/p>\n\u003cp>\u003cstrong>Event Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://sfcooking.com/oseland-event.php\">An Evening with James Oseland at San Francisco Cooking School\u003c/a>\u003cbr>\nFriday, November 9, 2012 from 7pm to 9pm\u003cbr>\n690 Van Ness Avenue (Corner @ Turk near Civic Center)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003ca href=\"http://sfcooking.com/oseland-event.php\">Purchase Tix\u003c/a>: $15 admission only, $40 admission + book\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://camino-oseland.eventbrite.com/#\">Lunch with James Oseland at Camino\u003c/a>\u003cbr>\nSaturday, November 10, 2012 from 11:30am to 3pm\u003cbr>\n3917 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n\u003ca href=\"http://camino-oseland.eventbrite.com/#\">Purchase Tix\u003c/a>: $64.17 ($50 lunch + $9 tip + $5.17 tax) + $2.59 (tix fee) = $66.76 per person\u003cbr>\nCopies of the book will be available for sale at the event\u003cbr>\ncourtesy of Omnivore Books\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_James-OSeland-black-shirt-head-shot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_James-OSeland-black-shirt-head-shot.jpg\" alt=\"James Oseland. Photo: Darrell Hucks\" title=\"James Oseland. Photo: Darrell Hucks\" width=\"400\" class=\"alignnone size-full wp-image-51172\">\u003c/a>\u003cbr>\n\u003cem>James Oseland. Photo: Darrell Hucks\u003c/em>\u003c/p>\n\u003cp>The famed fireplace at Camino restaurant will sizzle this Saturday, November 10 for \u003ca href=\"http://camino-oseland.eventbrite.com\">a book luncheon\u003c/a> featuring \u003ca href=\"http://www.saveur.com/\">\u003cem>Saveur's\u003c/em>\u003c/a> James Oseland. He may be familiar for his recent judging appearances on Top Chef Masters but he brings serious journalistic food cred to the table as well. Under his watch, \u003cem>Saveur\u003c/em> has raked in more than 25 awards, including eight James Beard awards. Oseland's newest culinary tome is heavy on food images that will make you ready to cook and, of course, eat: \u003ca href=\"http://www.amazon.com/The-Way-Cook-Saveur-Portraits/dp/1616284404\">The Way We Cook: Portraits from Around the World\u003c/a>. Yes, you can catch Wolfgang Puck smiling for the camera but the participants are mainly home cooks who are non-professional, and there’s a cozy warmth to their stories. Bay Area Bites interviewed Oseland recently to find out more. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did this book project come about?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> This book is a tribute to kitchens around the world and the people who make them hum. I'm fond of saying, cooking connects us, and I think what I love most about \u003cem>Saveur\u003c/em> is its mission to tell human stories. Even if it's a story about a type of dish or technique, it's also a story about the person putting food on the table. I'm amazed every day that at the heart of it all, the desire to cook is fantastically similar whether we’re in a remote village or in the midst of a big city. Looking back through hundreds of stories and photographs we've collected over the past decade, I feel lucky to be part of such a wonderful community with a hearty appetite and respect for global cuisine and culture. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/The-Way-Cook-Saveur-Portraits/dp/1616284404\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/400_BAB_Saveur_TWWC_cover_final.jpg\" alt=\"The Way We Cook\" title=\"The Way We Cook\" width=\"400\" height=\"380\" class=\"alignnone size-full wp-image-51171\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise? \u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> There is nothing that settles and satisfies me at the same time more than the act of cooking in my own kitchen. I also must admit, my husband is Brazilian and he has gotten me completely hooked on the country's pickled chilies. They have such depth and range of flavor -- it's like I've never had a chili before! They manage to sneak their way into the vast majority of my meals. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your culinary mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> I most admire the folks out there who make an impact on the food world through their unyielding passion for creating great meals. Ultimately, thoughtful chefs develop sophisticated yet simple cooking techniques. That extra care results in artful and intentional food I want to eat and share with those I love. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best things about being a writer and editor? And the worst?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> The best part's easy -- I am paid to do what I love most. I was a contributor to \u003cem>Saveur\u003c/em> for almost seven years before I got an impeccably timed call from Colman Andrews (the former editor in chief) asking if I was interested in the executive editor's position. At that exact moment, I had just completed a final draft of my book about living and eating my way through Indonesia and had about 800 dollars to my name. I hope I didn't sound too desperate when I accepted on the spot! \u003c/p>\n\u003cp>I'd have to say that the worst part of the job is choosing what stories make it into each issue and which ones don't. I wish we could assign a thousand stories every year. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> is one of my all time favorite San Francisco spots and it's hard to pick one dish -- anything Chris Cosentino makes is bound to be fantastic. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is for appreciation of other cultures?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> Let me start by saying that as a New Yorker, I'm a little biased -- this city has tons of affection for global cuisine and talk about easy access! It's stunning how quickly you can get your hands on a good bao sandwich or satisfy your empanada craving here. However, I do think as a whole, Americans are a little different when it comes to food. We foster a kind of \"eat to work\" attitude that is the opposite of many countries where people \"work to live.\" I've noticed in many places I've visited, folks carve out a significant part of the day to share food together, and it's this sit-down-at-the-table ethic that \u003cem>The Way We Cook\u003c/em> champions. I'm proud of that, and I think the tradition to make time for eating with family and friends is on an exciting upswing in the U.S. too.\u003c/p>\n\u003cp>\u003cstrong>Event Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://sfcooking.com/oseland-event.php\">An Evening with James Oseland at San Francisco Cooking School\u003c/a>\u003cbr>\nFriday, November 9, 2012 from 7pm to 9pm\u003cbr>\n690 Van Ness Avenue (Corner @ Turk near Civic Center)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003ca href=\"http://sfcooking.com/oseland-event.php\">Purchase Tix\u003c/a>: $15 admission only, $40 admission + book\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://camino-oseland.eventbrite.com/#\">Lunch with James Oseland at Camino\u003c/a>\u003cbr>\nSaturday, November 10, 2012 from 11:30am to 3pm\u003cbr>\n3917 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n\u003ca href=\"http://camino-oseland.eventbrite.com/#\">Purchase Tix\u003c/a>: $64.17 ($50 lunch + $9 tip + $5.17 tax) + $2.59 (tix fee) = $66.76 per person\u003cbr>\nCopies of the book will be available for sale at the event\u003cbr>\ncourtesy of Omnivore Books\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/BABjose-garces_Headshot.jpg\" alt=\"Jose Garces. Photo credit: Jason Varney\" title=\"Jose Garces. Photo credit: Jason Varney\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-50376\">\u003cbr>\n\u003cem>Chef Jose Garces. Photo credit: Jason Varney\u003c/em>\u003c/p>\n\u003cp>Iron Chef fans, you may want to keep those peepers on high alert. This week, the Bay Area hosts \u003ca href=\"http://en.wikipedia.org/wiki/Iron_Chef_America#The_Iron_Chefs\">Iron Chef\u003c/a> and \u003ca href=\"http://www.jamesbeard.org/blog/menu-jose-garces\">James Beard\u003c/a> Award-winning Chef \u003ca href=\"http://www.garcesgroup.com/\">Jose Garces\u003c/a>, who will be in San Francisco touting his second book, \u003cem>\u003ca href=\"http://www.amazon.com/The-Latin-Road-Home-Savoring/dp/1891105493\">Latin Road Home: Savoring the Foods of Ecuador, Spain, Cuba, Mexico, and Peru\u003c/a>\u003c/em>. The book is a \"travelogue and literary food memoir\" with chapters and recipes from each country. Many of his recipes have ingredients that can be found in, say, your favorite Mission bodega, and Garces gives tips on ingredients for newbies. Garces authored his first cookbook, \u003cem>Latin Evolution\u003c/em>, in 2008 and will be at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> on Thursday night at 6PM. \u003c/p>\n\u003cp>His eponymous Garces Group has 15 restaurants in Philadelphia (Amada, Chifa, Tinto, and Distrito), Chicago, Palm Springs, Arizona, and Atlantic City. An American born to Ecuadorian parents and raised in Chicago, Garces started culinary training as a youngster with his paternal grandmother and later graduated from Chicago’s Kendall College School of Culinary Arts. Chef Garces lives in Philadelphia with his wife and two children and this year created the \u003ca href=\"http://garcesfamilyfoundation.org/\">Garces Family Foundation\u003c/a>, a non-profit to help underserved immigrants.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did the second book project come about?\u003c/strong>\u003cbr>\nGarces: I knew for a long time that I wanted to work on a second cookbook after finishing my first one, \u003cem>Latin Evolution\u003c/em>. When I started coming up with recipes that I thought I might want to include in a second book, they all carried with them specific stories about how I learned to make them or made them my own. Those stories took on as much life as the recipes themselves, and it quickly became obvious that my next book should bring them both together and share not only how to prepare certain dishes but also why I love to prepare them and what they mean to me.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any good stories from the book tour? \u003c/strong>\u003cbr>\nGarces: Up to this point everything has been running very smoothly! It was great to be back at my alma mater, Kendall College in Chicago and I had a blast at the Arizona Taco Fest in Scottsdale where Distrito took home a few trophies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise?\u003c/strong>\u003cbr>\nGarces: I’m devoted to finding and preparing the best, freshest ingredients. To me, it is the surest way to make a dish truly special. If you refuse to compromise on the quality of your ingredients, you will always be working with the best raw materials, and by extension, you will always create the best version of a dish that you can.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your culinary mentors?\u003c/strong>\u003cbr>\nGarces: I owe a debt of experience and faith to \u003ca href=\"http://www.chefdouglasrodriguez.com/\">Douglas Rodriguez\u003c/a>, both for his trust in me and for bringing me to my adopted hometown of Philadelphia. My fellow Iron Chef, Masaharu Morimoto, never fails to inspire me with his creativity and masterful techniques. The Spanish trailblazer in American has long been Jose Andrés, and I am proud to follow in his footsteps of bringing the best of Spain to America.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best things about being a chef and restaurateur? And the worst?\u003c/strong>\u003cbr>\nGarces: I am lucky to be able to say that I truly love my job. Perhaps the best part of being a chef and restaurateur is using food as a way of bringing people together, whether for just one meal, as guests, or as a team working in one of my restaurants, caring for those guests night after night. Food creates community in a way that nothing else can. There are stresses, as there are in any job, and they can be magnified because every meal in a restaurant should be special, but those stresses pale in comparison to the benefits.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are relatively young yet appear to be a success. What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nGarces: The biggest lesson that I have learned, and one that I try to carry with me and to impart on those who ask me for advice, is to surround yourself with talented, passionate, capable people and learn all you can from them. If you are constantly around people you admire, you can’t help but study their approach, and often, you’ll discover a better or more effective way of doing something.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\nGarces: Mission Chinese by Danny Bowien is a favorite and I’ll order anything on that menu! I also like Boulevard and Piperade. I’m going to Manresa during this trip.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is for appreciation of other cultures?\u003c/strong>\u003cbr>\nGarces: It’s often said that the U.S. is a melting pot, therefore I believe it’s impossible for us to not appreciate all of the cultures that now make up American culture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced racism in the kitchen?\u003c/strong>\u003cbr>\nGarces: In many ways, I think of the kitchen as the great equalizer -- especially because often, our ‘audience,’ or our diners, can’t actually see us. If your food is good, it’s good, and that’s really all there is to it at the end of the day.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/BABjose-garces_Headshot.jpg\" alt=\"Jose Garces. Photo credit: Jason Varney\" title=\"Jose Garces. Photo credit: Jason Varney\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-50376\">\u003cbr>\n\u003cem>Chef Jose Garces. Photo credit: Jason Varney\u003c/em>\u003c/p>\n\u003cp>Iron Chef fans, you may want to keep those peepers on high alert. This week, the Bay Area hosts \u003ca href=\"http://en.wikipedia.org/wiki/Iron_Chef_America#The_Iron_Chefs\">Iron Chef\u003c/a> and \u003ca href=\"http://www.jamesbeard.org/blog/menu-jose-garces\">James Beard\u003c/a> Award-winning Chef \u003ca href=\"http://www.garcesgroup.com/\">Jose Garces\u003c/a>, who will be in San Francisco touting his second book, \u003cem>\u003ca href=\"http://www.amazon.com/The-Latin-Road-Home-Savoring/dp/1891105493\">Latin Road Home: Savoring the Foods of Ecuador, Spain, Cuba, Mexico, and Peru\u003c/a>\u003c/em>. The book is a \"travelogue and literary food memoir\" with chapters and recipes from each country. Many of his recipes have ingredients that can be found in, say, your favorite Mission bodega, and Garces gives tips on ingredients for newbies. Garces authored his first cookbook, \u003cem>Latin Evolution\u003c/em>, in 2008 and will be at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> on Thursday night at 6PM. \u003c/p>\n\u003cp>His eponymous Garces Group has 15 restaurants in Philadelphia (Amada, Chifa, Tinto, and Distrito), Chicago, Palm Springs, Arizona, and Atlantic City. An American born to Ecuadorian parents and raised in Chicago, Garces started culinary training as a youngster with his paternal grandmother and later graduated from Chicago’s Kendall College School of Culinary Arts. Chef Garces lives in Philadelphia with his wife and two children and this year created the \u003ca href=\"http://garcesfamilyfoundation.org/\">Garces Family Foundation\u003c/a>, a non-profit to help underserved immigrants.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did the second book project come about?\u003c/strong>\u003cbr>\nGarces: I knew for a long time that I wanted to work on a second cookbook after finishing my first one, \u003cem>Latin Evolution\u003c/em>. When I started coming up with recipes that I thought I might want to include in a second book, they all carried with them specific stories about how I learned to make them or made them my own. Those stories took on as much life as the recipes themselves, and it quickly became obvious that my next book should bring them both together and share not only how to prepare certain dishes but also why I love to prepare them and what they mean to me.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any good stories from the book tour? \u003c/strong>\u003cbr>\nGarces: Up to this point everything has been running very smoothly! It was great to be back at my alma mater, Kendall College in Chicago and I had a blast at the Arizona Taco Fest in Scottsdale where Distrito took home a few trophies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise?\u003c/strong>\u003cbr>\nGarces: I’m devoted to finding and preparing the best, freshest ingredients. To me, it is the surest way to make a dish truly special. If you refuse to compromise on the quality of your ingredients, you will always be working with the best raw materials, and by extension, you will always create the best version of a dish that you can.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your culinary mentors?\u003c/strong>\u003cbr>\nGarces: I owe a debt of experience and faith to \u003ca href=\"http://www.chefdouglasrodriguez.com/\">Douglas Rodriguez\u003c/a>, both for his trust in me and for bringing me to my adopted hometown of Philadelphia. My fellow Iron Chef, Masaharu Morimoto, never fails to inspire me with his creativity and masterful techniques. The Spanish trailblazer in American has long been Jose Andrés, and I am proud to follow in his footsteps of bringing the best of Spain to America.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best things about being a chef and restaurateur? And the worst?\u003c/strong>\u003cbr>\nGarces: I am lucky to be able to say that I truly love my job. Perhaps the best part of being a chef and restaurateur is using food as a way of bringing people together, whether for just one meal, as guests, or as a team working in one of my restaurants, caring for those guests night after night. Food creates community in a way that nothing else can. There are stresses, as there are in any job, and they can be magnified because every meal in a restaurant should be special, but those stresses pale in comparison to the benefits.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are relatively young yet appear to be a success. What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nGarces: The biggest lesson that I have learned, and one that I try to carry with me and to impart on those who ask me for advice, is to surround yourself with talented, passionate, capable people and learn all you can from them. If you are constantly around people you admire, you can’t help but study their approach, and often, you’ll discover a better or more effective way of doing something.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\nGarces: Mission Chinese by Danny Bowien is a favorite and I’ll order anything on that menu! I also like Boulevard and Piperade. I’m going to Manresa during this trip.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is for appreciation of other cultures?\u003c/strong>\u003cbr>\nGarces: It’s often said that the U.S. is a melting pot, therefore I believe it’s impossible for us to not appreciate all of the cultures that now make up American culture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced racism in the kitchen?\u003c/strong>\u003cbr>\nGarces: In many ways, I think of the kitchen as the great equalizer -- especially because often, our ‘audience,’ or our diners, can’t actually see us. If your food is good, it’s good, and that’s really all there is to it at the end of the day.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\" alt=\"Mourad Lahlou. Photo: Deborah Jones\" title=\"Mourad Lahlou. Photo: Deborah Jones\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-50274\">\u003c/a>\u003cbr>\n\u003cem>Mourad Lahlou. Photo: Deborah Jones\u003c/em>\u003c/p>\n\u003cp>Self-taught chef and restaurateur Mourad Lahlou is the one name repeatedly whispered at industry events as someone who is innovative and daring. Lahlou’s first cookbook “\u003ca href=\"http://www.amazon.com/Mourad-New-Moroccan-Lahlou/dp/1579654290\">Mourad: New Moroccan\u003c/a>” came out last year and the recipes reveal his personal interpretation of his native Moroccan cuisine. Eating at his Michelin starred restaurant \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> remains a popular “must-do” for many, and Lahlou was recently appointed a culinary ambassador by Secretary of State \u003ca href=\"http://www.foodpolitics.com/wp-content/uploads/Diplomatic-Culinary-Partnership-Initiative-One-Pager.pdf\">Hillary Clinton\u003c/a>. Lahlou is also gearing up to open a new restaurant in downtown San Francisco, which Lahlou has said will be different than Aziza. \u003c/p>\n\u003cp>Bay Area Bites caught up with Lahlou via a telephone and an email interview recently. His comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you become a culinary ambassador? How will it change your schedule?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> Hillary Clinton decided to start this new initiative called culinary diplomacy, using food as soft diplomacy. When dignitaries come to the United States from North Africa, I will cook for them. The main task, though is for me to travel and talk about how we care about the world, and care about the environment...that covers what we eat, what we produce and our children.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Imagine if you have a Japanese dignitary coming to the U.S. who has food made by an American with strong links to Japan. It will show them we care and that they are cared for, and I think that’s really important. This whole thing is labeled soft diplomacy. There’s also hard diplomacy, which is the typical way of doing diplomacy. I’m really surprised that it’s taken this long for this initiative to happen. Food is the one thing that we all put into our own body to achieve many purposes: to survive, to be entertained. By cooking, you’re sustaining someone’s life. It’s a very powerful but overlooked way of achieving diplomacy. \u003c/p>\n\u003cp>I will travel to New York and Washington, D.C., as well as abroad. Every time I go abroad, I have to go to the embassies and consulates. I also will do conferences, events and connect with people on the internet. It’s not just a title, and you don’t just show up for an event. \u003c/p>\n\u003cp>Dignitaries are coming to the United States on a daily basis. You’ll get advanced notice three days ahead, a week, three months -- of course, all the chefs are all stoked and really want to make sure it’s a success. It needs to be nurtured and taken care of. We would like other chefs to be invited to participate in this initiative so it grows. So the chefs are a very important part of this process.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you passionate about food-wise these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> I’ve really been obsessing and having a hard time with reduced sauces. You know when you eat a dish that’s really sticky and it’s been strained 20 times? It’s delicious and the flavor is deep and profound but it lacquers your tongue. You have to power wash to get it off. It’s so ugly. I’m experimenting with figuring out the components in the sauce so that I can reduce it without it getting sticky, so that it stays runny. If I can figure out how to break the molecules, then I will have a brothy sauce that is also reduced, flavorful and amazing. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have favorite food/drink spots in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong>\u003cbr>\nMy favorite spot to slurp a bowl of noodles is \u003ca href=\"http://turtletowersf.com/\">Turtle Tower\u003c/a>. They have the best pho ga long in town. It’s a great chicken noodle soup with giblets, which is the bomb on a cold, foggy San Francisco summer day.\u003c/p>\n\u003cp>I'd drive across town in rush hour traffic to eat at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, \u003ca href=\"http://www.saisonsf.com/splash.html\">Saison\u003c/a>, \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>, \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>, \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>, \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> and \u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a>. I would actually walk across town in a rainy day to eat at any of these places. Did i mention that I would walk uphill both ways??\u003c/p>\n\u003cp>Nothing says San Francisco on a plate more than the Crab Louie served at \u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>, which epitomizes San Francisco in every bite. It’s simple, delicious and crazy fresh seafood and the place to take any out-of-towner and watch them lick their fingers because they can't understand why the food is so deceptively tasty.\u003c/p>\n\u003cp>My go-to place on my night off is at home. I’d order whatever i feel like. It works every time.\u003c/p>\n\u003cp>For sushi, \u003ca href=\"http://www.yelp.com/biz/ino-sushi-san-francisco\">Ino Sushi\u003c/a> has out-of-this-world sushi by Chef Ino who gets to do whatever the f*ck he wants to. It's better that way.\u003c/p>\n\u003cp>The best tacos are from \u003ca href=\"http://www.yelp.com/biz/el-gallo-giro-taco-truck-san-francisco\">El Gallo Giro\u003c/a> on 23rd street and Treat Avenue. They sell these out of a truck but they have the best tacos in town and they are ideal for eating while paying attention to something more serious than just food for a change. They are much tastier than pizza and they don't get stale as quickly. Try their roast chicken, which are so tasty that they make you not miss pork at all.\u003c/p>\n\u003cp>For my best late night hangout, if it's before 1am, I would choose \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>. I love their burger and roast chicken. You can't beat it at that hour of the night, morning or whatever it's called. If we're talking after 1am, then it's \u003ca href=\"http://www.yelp.com/biz/my-canh-san-francisco\">My Canh\u003c/a> on Broadway, for cheap, tasty grub made when most decent cooks in the city are too tired and drowning in their beer or cocktails; this is San Francisco after all.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> is an amazing human being. She’s known me 16 or 17 years. She’s a great friend and is so honest to a fault. She’ll tell you something to your face and I love that. She cares even on a more profound level. We’ve been friends and close for so many years. She respects and loves what I do and always tells me her opinion. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou: \u003c/strong>The pros are the community. You’re dealing with people who frequent your restaurant who know and appreciate food. Where else can you see someone from another region and country and have it be a success. Look at Mission Chinese, at Bar Tartine. We are so open-minded and embracing of other cultures...That’s a huge draw for me. I feel like people allow me to experiment. They don’t stigmatize me with ethnicity. They don’t ask you to be the same. They don’t have a set of prejudices. They give you room to grow and experiment. When I first started, I was doing traditional Moroccan. I grew and people allowed me to do it differently and to grow. \u003c/p>\n\u003cp>The produce, farmers and community are also great. It makes it so much easier having easy access to them. We tend to take for granted that. I go to New York quite a bit but our produce puts them to shame. Take Joe’s Early Girl tomatoes, which are so amazing by themselves. They’re like a bundle of flavor that just explodes in your mouth. I think it’s wonderful to get up and go to the farmers' market and then be able to cook with the produce. One of the hardest things is to go to other places and use different tomatoes. You have to manipulate the food more to make it taste better.\u003c/p>\n\u003cp>The hardest thing about having a restaurant in the Bay Area is that no matter what, it’s a small town. You get a limited area, surrounded with water. It doesn't expand like L.A., which makes it so intimate and limited in a way, you know? Restaurants are opening all the time. The problem I have is: the quality of the cooks. There are great cooks but it’s really hard to find and hold on to great cooks. That’s one issue that has to be addressed sooner or later. It doesn’t allow for one place to have a bunch of great cooks who can elevate to the next level. The cost of living in the Bay Area is so, so high so cooks end up leaving and going somewhere else -- back to New York, Chicago or L.A. because they just can’t be there. We end up losing them. I call it the brain drain because we lose the smartest, brightest cooks. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> The environment was really fertile for me to grow in a culinary sense. If my family would have known I was going to be a cook, to travel 6,000 miles to cook, they would have revolted. It would not even be an acceptable option for me. I allowed myself to be exposed to different cultures. \u003c/p>\n\u003cp>I was going to go to college in France and stay with my aunt. I had an idea that I wanted to instead go to America. My grandpa wanted to find a way to tell me “It’s not a great idea, but yeah, if you want to get a visa, just know that it’s extremely hard.” Once he said it at the table in front of everyone, I was able to give it a try. I got a five-year visa and was so excited. \u003c/p>\n\u003cp>Everyone was shocked. My family had promised I could do it and within two to three weeks I was in a plane on my way to San Francisco. I was so homesick and business was hard. I couldn’t fly back to Morocco; it takes a day to fly back there. The one thing I could do to connect to them was food -- I started making things and it was terrible. I was so lost and so sad, there were so many tears and sleepless nights. Eventually I started using my memory to recreate the days and memories with all the women shopping and cooking in Morocco. I was really reliving those moments. \u003c/p>\n\u003cp>Of course, in Morocco there are no recipes. I would call someone and say “how did you make that tagine?” they’d say a “pinch of this and pinch of that.” I was in college (at San Francisco State) for economics but I was learning how to preserve things, how to break down a fish and how to cook, really. Eventually by the time I was finished with college, people said, “You should open a restaurant.” I had $3,700 to my name and so I opened a restaurant. I had no idea what I had gotten myself into. Once I opened the restaurant, it was traditional food, and I started to watch people eat, and talk to people about themselves and their food preferences. I started to realize that food has to have a sense of place. \u003c/p>\n\u003cp>Food has to connect people to where there are. I can’t cook food in the same way it’s made in Morocco. Food connects people to their past. They want to taste the stew that their great grandma made. It’s not Facebook or Twitter that connects us, it’s through memories and through food. It's how we stay connected to people and the past. Here in America it’s always “What’s new?” and “What are the trends?” People are always looking into the future here. I was stuck because the way I was cooking was in the past. But the way people are here is that they look into the future, looking at the ingredients. Food here is a religion, a way of life... where is that carrot and chicken from? There’s an obsession here. I had to change the way I was thinking about food. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I was taking those ideas -- the foods from Marrakesh and making it in SF but it didn’t make any sense. What I’m making now is food for the Bay Area. I think that’s what’s really cool. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\" alt=\"Mourad Lahlou. Photo: Deborah Jones\" title=\"Mourad Lahlou. Photo: Deborah Jones\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-50274\">\u003c/a>\u003cbr>\n\u003cem>Mourad Lahlou. Photo: Deborah Jones\u003c/em>\u003c/p>\n\u003cp>Self-taught chef and restaurateur Mourad Lahlou is the one name repeatedly whispered at industry events as someone who is innovative and daring. Lahlou’s first cookbook “\u003ca href=\"http://www.amazon.com/Mourad-New-Moroccan-Lahlou/dp/1579654290\">Mourad: New Moroccan\u003c/a>” came out last year and the recipes reveal his personal interpretation of his native Moroccan cuisine. Eating at his Michelin starred restaurant \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> remains a popular “must-do” for many, and Lahlou was recently appointed a culinary ambassador by Secretary of State \u003ca href=\"http://www.foodpolitics.com/wp-content/uploads/Diplomatic-Culinary-Partnership-Initiative-One-Pager.pdf\">Hillary Clinton\u003c/a>. Lahlou is also gearing up to open a new restaurant in downtown San Francisco, which Lahlou has said will be different than Aziza. \u003c/p>\n\u003cp>Bay Area Bites caught up with Lahlou via a telephone and an email interview recently. His comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you become a culinary ambassador? How will it change your schedule?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> Hillary Clinton decided to start this new initiative called culinary diplomacy, using food as soft diplomacy. When dignitaries come to the United States from North Africa, I will cook for them. The main task, though is for me to travel and talk about how we care about the world, and care about the environment...that covers what we eat, what we produce and our children.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Imagine if you have a Japanese dignitary coming to the U.S. who has food made by an American with strong links to Japan. It will show them we care and that they are cared for, and I think that’s really important. This whole thing is labeled soft diplomacy. There’s also hard diplomacy, which is the typical way of doing diplomacy. I’m really surprised that it’s taken this long for this initiative to happen. Food is the one thing that we all put into our own body to achieve many purposes: to survive, to be entertained. By cooking, you’re sustaining someone’s life. It’s a very powerful but overlooked way of achieving diplomacy. \u003c/p>\n\u003cp>I will travel to New York and Washington, D.C., as well as abroad. Every time I go abroad, I have to go to the embassies and consulates. I also will do conferences, events and connect with people on the internet. It’s not just a title, and you don’t just show up for an event. \u003c/p>\n\u003cp>Dignitaries are coming to the United States on a daily basis. You’ll get advanced notice three days ahead, a week, three months -- of course, all the chefs are all stoked and really want to make sure it’s a success. It needs to be nurtured and taken care of. We would like other chefs to be invited to participate in this initiative so it grows. So the chefs are a very important part of this process.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you passionate about food-wise these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> I’ve really been obsessing and having a hard time with reduced sauces. You know when you eat a dish that’s really sticky and it’s been strained 20 times? It’s delicious and the flavor is deep and profound but it lacquers your tongue. You have to power wash to get it off. It’s so ugly. I’m experimenting with figuring out the components in the sauce so that I can reduce it without it getting sticky, so that it stays runny. If I can figure out how to break the molecules, then I will have a brothy sauce that is also reduced, flavorful and amazing. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have favorite food/drink spots in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong>\u003cbr>\nMy favorite spot to slurp a bowl of noodles is \u003ca href=\"http://turtletowersf.com/\">Turtle Tower\u003c/a>. They have the best pho ga long in town. It’s a great chicken noodle soup with giblets, which is the bomb on a cold, foggy San Francisco summer day.\u003c/p>\n\u003cp>I'd drive across town in rush hour traffic to eat at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, \u003ca href=\"http://www.saisonsf.com/splash.html\">Saison\u003c/a>, \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>, \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>, \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>, \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> and \u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a>. I would actually walk across town in a rainy day to eat at any of these places. Did i mention that I would walk uphill both ways??\u003c/p>\n\u003cp>Nothing says San Francisco on a plate more than the Crab Louie served at \u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>, which epitomizes San Francisco in every bite. It’s simple, delicious and crazy fresh seafood and the place to take any out-of-towner and watch them lick their fingers because they can't understand why the food is so deceptively tasty.\u003c/p>\n\u003cp>My go-to place on my night off is at home. I’d order whatever i feel like. It works every time.\u003c/p>\n\u003cp>For sushi, \u003ca href=\"http://www.yelp.com/biz/ino-sushi-san-francisco\">Ino Sushi\u003c/a> has out-of-this-world sushi by Chef Ino who gets to do whatever the f*ck he wants to. It's better that way.\u003c/p>\n\u003cp>The best tacos are from \u003ca href=\"http://www.yelp.com/biz/el-gallo-giro-taco-truck-san-francisco\">El Gallo Giro\u003c/a> on 23rd street and Treat Avenue. They sell these out of a truck but they have the best tacos in town and they are ideal for eating while paying attention to something more serious than just food for a change. They are much tastier than pizza and they don't get stale as quickly. Try their roast chicken, which are so tasty that they make you not miss pork at all.\u003c/p>\n\u003cp>For my best late night hangout, if it's before 1am, I would choose \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>. I love their burger and roast chicken. You can't beat it at that hour of the night, morning or whatever it's called. If we're talking after 1am, then it's \u003ca href=\"http://www.yelp.com/biz/my-canh-san-francisco\">My Canh\u003c/a> on Broadway, for cheap, tasty grub made when most decent cooks in the city are too tired and drowning in their beer or cocktails; this is San Francisco after all.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> is an amazing human being. She’s known me 16 or 17 years. She’s a great friend and is so honest to a fault. She’ll tell you something to your face and I love that. She cares even on a more profound level. We’ve been friends and close for so many years. She respects and loves what I do and always tells me her opinion. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou: \u003c/strong>The pros are the community. You’re dealing with people who frequent your restaurant who know and appreciate food. Where else can you see someone from another region and country and have it be a success. Look at Mission Chinese, at Bar Tartine. We are so open-minded and embracing of other cultures...That’s a huge draw for me. I feel like people allow me to experiment. They don’t stigmatize me with ethnicity. They don’t ask you to be the same. They don’t have a set of prejudices. They give you room to grow and experiment. When I first started, I was doing traditional Moroccan. I grew and people allowed me to do it differently and to grow. \u003c/p>\n\u003cp>The produce, farmers and community are also great. It makes it so much easier having easy access to them. We tend to take for granted that. I go to New York quite a bit but our produce puts them to shame. Take Joe’s Early Girl tomatoes, which are so amazing by themselves. They’re like a bundle of flavor that just explodes in your mouth. I think it’s wonderful to get up and go to the farmers' market and then be able to cook with the produce. One of the hardest things is to go to other places and use different tomatoes. You have to manipulate the food more to make it taste better.\u003c/p>\n\u003cp>The hardest thing about having a restaurant in the Bay Area is that no matter what, it’s a small town. You get a limited area, surrounded with water. It doesn't expand like L.A., which makes it so intimate and limited in a way, you know? Restaurants are opening all the time. The problem I have is: the quality of the cooks. There are great cooks but it’s really hard to find and hold on to great cooks. That’s one issue that has to be addressed sooner or later. It doesn’t allow for one place to have a bunch of great cooks who can elevate to the next level. The cost of living in the Bay Area is so, so high so cooks end up leaving and going somewhere else -- back to New York, Chicago or L.A. because they just can’t be there. We end up losing them. I call it the brain drain because we lose the smartest, brightest cooks. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> The environment was really fertile for me to grow in a culinary sense. If my family would have known I was going to be a cook, to travel 6,000 miles to cook, they would have revolted. It would not even be an acceptable option for me. I allowed myself to be exposed to different cultures. \u003c/p>\n\u003cp>I was going to go to college in France and stay with my aunt. I had an idea that I wanted to instead go to America. My grandpa wanted to find a way to tell me “It’s not a great idea, but yeah, if you want to get a visa, just know that it’s extremely hard.” Once he said it at the table in front of everyone, I was able to give it a try. I got a five-year visa and was so excited. \u003c/p>\n\u003cp>Everyone was shocked. My family had promised I could do it and within two to three weeks I was in a plane on my way to San Francisco. I was so homesick and business was hard. I couldn’t fly back to Morocco; it takes a day to fly back there. The one thing I could do to connect to them was food -- I started making things and it was terrible. I was so lost and so sad, there were so many tears and sleepless nights. Eventually I started using my memory to recreate the days and memories with all the women shopping and cooking in Morocco. I was really reliving those moments. \u003c/p>\n\u003cp>Of course, in Morocco there are no recipes. I would call someone and say “how did you make that tagine?” they’d say a “pinch of this and pinch of that.” I was in college (at San Francisco State) for economics but I was learning how to preserve things, how to break down a fish and how to cook, really. Eventually by the time I was finished with college, people said, “You should open a restaurant.” I had $3,700 to my name and so I opened a restaurant. I had no idea what I had gotten myself into. Once I opened the restaurant, it was traditional food, and I started to watch people eat, and talk to people about themselves and their food preferences. I started to realize that food has to have a sense of place. \u003c/p>\n\u003cp>Food has to connect people to where there are. I can’t cook food in the same way it’s made in Morocco. Food connects people to their past. They want to taste the stew that their great grandma made. It’s not Facebook or Twitter that connects us, it’s through memories and through food. It's how we stay connected to people and the past. Here in America it’s always “What’s new?” and “What are the trends?” People are always looking into the future here. I was stuck because the way I was cooking was in the past. But the way people are here is that they look into the future, looking at the ingredients. Food here is a religion, a way of life... where is that carrot and chicken from? There’s an obsession here. I had to change the way I was thinking about food. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Recipe: Pumpkin Doughnut Holes",
"title": "Recipe: Pumpkin Doughnut Holes",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes560.jpg\" alt=\"Pumpkin Donut Holes\" title=\"Pumpkin Donut Holes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50248\">\u003c/a>\u003c/p>\n\u003cp>Happy autumn! Happy Halloween! Pumpkin patches are open for business, black cats, ghosts, and sugar skulls are decorating every shop window, and crazily colorful winter squash are spilling their stripy, curvy glory across produce stands and farmers' market tables everywhere. Being a Libra/Scorpio with a late-October birthday, I've always had an extra-special--all right, downright personal--appreciation for the seasonal joys of this time of year. Apples fresh off the tree, cider pressing, crisp air and deep blue skies, the vivid sunset hues of persimmons, pomegranates, eggplants, and peppers at the market, the slippery squish of pumpkin seeds scraped from a jack o' lantern: somehow it all links up with the promise of birthday cake, presents, and the imminent delight of dressing up for Halloween.\u003c/p>\n\u003cp>But you don't have to have a October birthday (even though it \u003cem>is\u003c/em> the best time to born, as all your Libra/Scorpio buddies will agree) to love this time of year, especially now that our last-gasp heat wave has given way to cooler days and the promise of rain. It's soup weather, sweater weather, pumpkin-latte weather, and yes, homemade doughnut weather! \u003c/p>\n\u003cp>The Bay Area has had a renaissance of doughnut vendors of late, what with the continued success of \u003ca href=\"http://www.facebook.com/dynamodonut\">Dynamo Donut and Coffee\u003c/a> and the recent Oakland openings of both \u003ca href=\"http://www.facebook.com/donutsavant\">Donut Savant\u003c/a> and \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>. Having just finished writing a doughnut cookbook, \"World of Doughnuts,\" which will be published in spring 2013, I've had doughnuts on my mind (and filling my kitchen) lately, and I can tell you, making doughnuts at home is \u003cem>no big deal.\u003c/em> \u003c/p>\n\u003cp>Yes, deep-frying, eeek! But you know what you need to fry? Not much! A cast-iron pot that's at least 4 inches deep (a Dutch oven is ideal), a couple quarts of vegetable oil, and a deep-frying or candy thermometer (any kind, as long as it's easy to read and registers up to 400°F). And then, a slotted spoon to take out the doughnuts, a baking sheet lined with paper towels, and a bunch of doughnut-hungry friends, since anything fried is at its best when it's fresh. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That pot of oil is not going to spontaneously combust, as long as you use general kitchen common sense. Never leave the room with oil heating on the stove. Depending on your stove, it can take 10-12 minutes to bring a pot of oil up to the correct temperature. Check the oil's temperature frequently with your thermometer, and adjust the heat accordingly. Just washed sticky batter off your hands? Make sure your hands are absolutely dry before you get near that hot oil, as even a drop of water can make it sputter and spit in your face. Once you start frying, it shouldn't take longer than 2 to 3 minutes to finish a batch.\u003c/p>\n\u003cp>These pumpkin doughnut holes taste like fall to me, especially with some cold or hot mulled cider to wash them down. (Look for Rainbow Orchards' delicious, freshly pressed apple cider at farmers' markets around the Bay Area.) While you could use canned pumpkin in these, you'll have more fun and get a tastier result using pumpkin or winter squash you roast and mash yourself. Butternut and Sunshine kabocha squash are my favorites, but any dense-fleshed, flavorful squash will do. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash560.jpg\" alt=\"squash\" title=\"squash\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50256\">\u003c/a>\u003c/p>\n\u003cp>Cut the squash in half lengthwise, then scrape out any strings and seeds. Place the squash face down on a lightly oiled or parchment- or Silpat-lined baking sheet and bake at 350°F for approximately 45-60 minutes, until the squash is very soft. When squash is cool enough to handle, scrape out flesh, discarding skin. Pile squash into a colander or sieve and let any excess liquid drain out for an hour or so. Some squash is really wet; others, not at all. It really depends on the squash, its growing conditions, and how long it's been off the vine. \u003c/p>\n\u003cp>Once squash has drained, it's time to make it smooth. The best way to do this is by cranking it through the fine disk of a food mill. Unlike a food processor, which just pulverizes everything, the food mill catches and separates any errant seeds, skin, and strings while quickly turning your squash into a velvety puree. You can also push your squash through a metal mesh strainer with a wooden spoon. Same effect, but it takes longer, and mashing, pushing, and scraping is less satisfying than cranking. Of course, you can just grab a potato masher or a wooden spoon and beat it smooth. \u003c/p>\n\u003cp>Any extra can go into soup, or be used as a base for \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/pumpkin-bread/\">pumpkin bread\u003c/a>. I've been throwing a few spoonfuls into my buckwheat pancake batter all week. Covered and refrigerated, your squash puree should last at least a week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash-and-donutholes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash-and-donutholes560.jpg\" alt=\"\" title=\"squash-and-donutholes560\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50258\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Doughnut Holes\u003c/strong>\u003cbr>\nI've suggested a variety of flours here; you can use regular all-purpose white flour, a combination of white flour and whole-wheat pastry flour, or even a wheat-free mixture of oat and barley flours. I haven't tested this recipe with any gluten-free flour mixes, but I imagine they would probably work quite well. (If you do try this recipe using gluten-free flour, please post your feedback in the comments below.) You can also substitute 2 teaspoons of pumpkin pie spice for the mixed spices.\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> About 36 doughnut holes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups all-purpose flour; 1 cup all-purpose flour and 1 cup whole wheat pastry flour, OR 1 cup oat flour and 1 cup barley flour\u003cbr>\n2 teaspoons baking powder\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 teaspoon ground cinnamon\u003cbr>\n1/2 teaspoon freshly grated nutmeg\u003cbr>\n1/4 teaspoon ground cloves\u003cbr>\n1/4 teaspoon ground ginger\u003cbr>\n2 tablespoons butter\u003cbr>\n1/2 cup sugar\u003cbr>\n1 large egg\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1/4 cup plain yogurt or buttermilk\u003cbr>\n3/4 cup roasted and mashed pumpkin or winter squash\u003cbr>\nVegetable oil for frying\u003cbr>\nCinnamon sugar for dusting (1/2 cup sugar mixed with 1/2 teaspoon cinnamon)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a Dutch oven or other deep, heavy pot, heat 2 to 3 inches of oil over medium-high heat to 365°F on a candy or deep-frying thermometer. Pour the cinnamon sugar into a wide, shallow bowl or brown paper lunch bag. Line a baking sheet with two layers of paper towels.\u003c/p>\n\u003cp>2. While oil is heating, sift or whisk together the flour, baking powder, baking soda, salt, and spices into a large bowl. \u003c/p>\n\u003cp>3. Using a hand-held electric mixer or stand mixer, cream the butter and sugar. Add the egg, buttermilk, vanilla, and pumpkin, beating until smooth. \u003c/p>\n\u003cp>4. Add the flour mixture and mix gently on low speed until just combined, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. \u003c/p>\n\u003cp>5. Dip two metal spoons into the hot oil. Scoop up a tablespoon of dough with one spoon, pushing it off into the hot oil with the other spoon. Continue to drop spoonfuls of dough into the hot oil in batches, being careful not to crowd the pan. Fry for 60 to 90 seconds per side, until golden brown and cooked through. Break open a “test doughnut” from the first batch to make sure the doughnuts are cooking correctly; adjust the heat level of the oil as needed.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Using a slotted spoon, transfer the doughnut holes to the paper towels to drain. Roll the warm doughnut holes in the cinnamon sugar, or add a few doughnut holes to the bag and shake until covered. Repeat with remaining doughnuts. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes560.jpg\" alt=\"Pumpkin Donut Holes\" title=\"Pumpkin Donut Holes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50248\">\u003c/a>\u003c/p>\n\u003cp>Happy autumn! Happy Halloween! Pumpkin patches are open for business, black cats, ghosts, and sugar skulls are decorating every shop window, and crazily colorful winter squash are spilling their stripy, curvy glory across produce stands and farmers' market tables everywhere. Being a Libra/Scorpio with a late-October birthday, I've always had an extra-special--all right, downright personal--appreciation for the seasonal joys of this time of year. Apples fresh off the tree, cider pressing, crisp air and deep blue skies, the vivid sunset hues of persimmons, pomegranates, eggplants, and peppers at the market, the slippery squish of pumpkin seeds scraped from a jack o' lantern: somehow it all links up with the promise of birthday cake, presents, and the imminent delight of dressing up for Halloween.\u003c/p>\n\u003cp>But you don't have to have a October birthday (even though it \u003cem>is\u003c/em> the best time to born, as all your Libra/Scorpio buddies will agree) to love this time of year, especially now that our last-gasp heat wave has given way to cooler days and the promise of rain. It's soup weather, sweater weather, pumpkin-latte weather, and yes, homemade doughnut weather! \u003c/p>\n\u003cp>The Bay Area has had a renaissance of doughnut vendors of late, what with the continued success of \u003ca href=\"http://www.facebook.com/dynamodonut\">Dynamo Donut and Coffee\u003c/a> and the recent Oakland openings of both \u003ca href=\"http://www.facebook.com/donutsavant\">Donut Savant\u003c/a> and \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>. Having just finished writing a doughnut cookbook, \"World of Doughnuts,\" which will be published in spring 2013, I've had doughnuts on my mind (and filling my kitchen) lately, and I can tell you, making doughnuts at home is \u003cem>no big deal.\u003c/em> \u003c/p>\n\u003cp>Yes, deep-frying, eeek! But you know what you need to fry? Not much! A cast-iron pot that's at least 4 inches deep (a Dutch oven is ideal), a couple quarts of vegetable oil, and a deep-frying or candy thermometer (any kind, as long as it's easy to read and registers up to 400°F). And then, a slotted spoon to take out the doughnuts, a baking sheet lined with paper towels, and a bunch of doughnut-hungry friends, since anything fried is at its best when it's fresh. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That pot of oil is not going to spontaneously combust, as long as you use general kitchen common sense. Never leave the room with oil heating on the stove. Depending on your stove, it can take 10-12 minutes to bring a pot of oil up to the correct temperature. Check the oil's temperature frequently with your thermometer, and adjust the heat accordingly. Just washed sticky batter off your hands? Make sure your hands are absolutely dry before you get near that hot oil, as even a drop of water can make it sputter and spit in your face. Once you start frying, it shouldn't take longer than 2 to 3 minutes to finish a batch.\u003c/p>\n\u003cp>These pumpkin doughnut holes taste like fall to me, especially with some cold or hot mulled cider to wash them down. (Look for Rainbow Orchards' delicious, freshly pressed apple cider at farmers' markets around the Bay Area.) While you could use canned pumpkin in these, you'll have more fun and get a tastier result using pumpkin or winter squash you roast and mash yourself. Butternut and Sunshine kabocha squash are my favorites, but any dense-fleshed, flavorful squash will do. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash560.jpg\" alt=\"squash\" title=\"squash\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50256\">\u003c/a>\u003c/p>\n\u003cp>Cut the squash in half lengthwise, then scrape out any strings and seeds. Place the squash face down on a lightly oiled or parchment- or Silpat-lined baking sheet and bake at 350°F for approximately 45-60 minutes, until the squash is very soft. When squash is cool enough to handle, scrape out flesh, discarding skin. Pile squash into a colander or sieve and let any excess liquid drain out for an hour or so. Some squash is really wet; others, not at all. It really depends on the squash, its growing conditions, and how long it's been off the vine. \u003c/p>\n\u003cp>Once squash has drained, it's time to make it smooth. The best way to do this is by cranking it through the fine disk of a food mill. Unlike a food processor, which just pulverizes everything, the food mill catches and separates any errant seeds, skin, and strings while quickly turning your squash into a velvety puree. You can also push your squash through a metal mesh strainer with a wooden spoon. Same effect, but it takes longer, and mashing, pushing, and scraping is less satisfying than cranking. Of course, you can just grab a potato masher or a wooden spoon and beat it smooth. \u003c/p>\n\u003cp>Any extra can go into soup, or be used as a base for \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/pumpkin-bread/\">pumpkin bread\u003c/a>. I've been throwing a few spoonfuls into my buckwheat pancake batter all week. Covered and refrigerated, your squash puree should last at least a week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash-and-donutholes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash-and-donutholes560.jpg\" alt=\"\" title=\"squash-and-donutholes560\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50258\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Doughnut Holes\u003c/strong>\u003cbr>\nI've suggested a variety of flours here; you can use regular all-purpose white flour, a combination of white flour and whole-wheat pastry flour, or even a wheat-free mixture of oat and barley flours. I haven't tested this recipe with any gluten-free flour mixes, but I imagine they would probably work quite well. (If you do try this recipe using gluten-free flour, please post your feedback in the comments below.) You can also substitute 2 teaspoons of pumpkin pie spice for the mixed spices.\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> About 36 doughnut holes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups all-purpose flour; 1 cup all-purpose flour and 1 cup whole wheat pastry flour, OR 1 cup oat flour and 1 cup barley flour\u003cbr>\n2 teaspoons baking powder\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 teaspoon ground cinnamon\u003cbr>\n1/2 teaspoon freshly grated nutmeg\u003cbr>\n1/4 teaspoon ground cloves\u003cbr>\n1/4 teaspoon ground ginger\u003cbr>\n2 tablespoons butter\u003cbr>\n1/2 cup sugar\u003cbr>\n1 large egg\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1/4 cup plain yogurt or buttermilk\u003cbr>\n3/4 cup roasted and mashed pumpkin or winter squash\u003cbr>\nVegetable oil for frying\u003cbr>\nCinnamon sugar for dusting (1/2 cup sugar mixed with 1/2 teaspoon cinnamon)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a Dutch oven or other deep, heavy pot, heat 2 to 3 inches of oil over medium-high heat to 365°F on a candy or deep-frying thermometer. Pour the cinnamon sugar into a wide, shallow bowl or brown paper lunch bag. Line a baking sheet with two layers of paper towels.\u003c/p>\n\u003cp>2. While oil is heating, sift or whisk together the flour, baking powder, baking soda, salt, and spices into a large bowl. \u003c/p>\n\u003cp>3. Using a hand-held electric mixer or stand mixer, cream the butter and sugar. Add the egg, buttermilk, vanilla, and pumpkin, beating until smooth. \u003c/p>\n\u003cp>4. Add the flour mixture and mix gently on low speed until just combined, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. \u003c/p>\n\u003cp>5. Dip two metal spoons into the hot oil. Scoop up a tablespoon of dough with one spoon, pushing it off into the hot oil with the other spoon. Continue to drop spoonfuls of dough into the hot oil in batches, being careful not to crowd the pan. Fry for 60 to 90 seconds per side, until golden brown and cooked through. Break open a “test doughnut” from the first batch to make sure the doughnuts are cooking correctly; adjust the heat level of the oil as needed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Using a slotted spoon, transfer the doughnut holes to the paper towels to drain. Roll the warm doughnut holes in the cinnamon sugar, or add a few doughnut holes to the bag and shake until covered. Repeat with remaining doughnuts. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How To Buy And Store Fresh Tomatoes ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_5485.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_5485.jpg\" alt=\"Tomatoes on the vine\" title=\"Tomatoes on the vine\" width=\"560\" class=\"alignnone size-full wp-image-50005\">\u003c/a>\u003c/p>\n\u003cp>One of my favorite childhood food memories is picking tomatoes fresh from the vine with my dad. I grew up in Sacramento and we didn't have much of a garden in our backyard but those tomato plants made up for it. My mother did all she could to keep me and my father from harvesting them immediately but to no avail. The moment one was ripe, he and I would make a mad dash out the front door to see who could nab it first. I usually won, or maybe he just let me win. Regardless, I attribute these memories to why the tomato is one of my favorite \u003cdel datetime=\"2012-10-16T06:38:13+00:00\">vegetables\u003c/del> fruits. \u003c/p>\n\u003cp>My desire to share the joy of a good tomato with everyone was the inspiration for making these How-To videos. Now, a store-bought tomato is never going to taste like it was plucked straight from the vine. But there's no reason it can't be a great tasting tomato! All it takes is the steps I outlined below. \u003c/p>\n\u003cp>\u003cstrong>How to Select a Tomato\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/q-sTFriAahc?list=PL23C10B854AD91955&hl=en_US\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>Avoid tomatoes with blemishes or dark spots.\u003c/li>\n\u003cli>The tomato should have a good weight for its size, feeling heavy.\u003c/li>\n\u003cli>The tomato should be firm, yet soft enough to give into any real pressure.\u003c/li>\n\u003cli>The tomato should be very aromatic when you smell it near where the stem was attached.\u003c/li>\n\u003c/ul>\n\u003cp>You want to avoid tomatoes with blemishes or dark spots on the skin as they can indicate rot throughout the entire fruit. It's not a given but they're best avoided just in case. The reason you want the tomato to feel heavy is that a heavy tomato is going to be a lot juicier. While I suggest in video that the fruit be firm yet soft, you can buy them on the firmer side if you do not plan to use them right away, letting them ripen throughout the week. But this can be a bit tricky as I think it is harder to judge a good tomato when it is under ripe. That is mostly due to my last tip on picking a good tomato--the smell. This is a huge part of identifying a good one. It should have a sweet woodsy smell to it and be very aromatic. A tomato with no smell will have no flavor. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How to Store a Fresh Tomato\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/O3HhE4rNZOA\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>Do not store tomatoes in the refrigerator.\u003c/li>\n\u003cli>Store tomatoes on a flat surface, stem-side down.\u003c/li>\n\u003c/ul>\n\u003cp>Never store tomatoes in the refrigerator. The fridge causes the tomato to dry out, leaving the fruit mealy and tasteless. And really, no one wants that! The reason you store tomatoes stem-side down, on a flat surface, is because the area where the stem was attached is very sensitive. It is in this area that moisture and bacteria can enter the fruit, causing it to rot. Having the stem side of the tomato somewhat flush with a flat surface reduces this. Another option is to simply tape the top of the tomato with some scotch tape. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tomatoes stored outside of the refrigerator--stem-side down--will stay fresh and tasty for about a week. Enjoy!\u003c/p>\n\n",
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"excerpt": "I wanted to share the joy of a good tomato with everyone. Now, a store-bought tomato is never going to taste like it was plucked straight from the vine. But there's no reason it can't be a great tasting tomato! All it takes is the steps outlined in this post. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_5485.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_5485.jpg\" alt=\"Tomatoes on the vine\" title=\"Tomatoes on the vine\" width=\"560\" class=\"alignnone size-full wp-image-50005\">\u003c/a>\u003c/p>\n\u003cp>One of my favorite childhood food memories is picking tomatoes fresh from the vine with my dad. I grew up in Sacramento and we didn't have much of a garden in our backyard but those tomato plants made up for it. My mother did all she could to keep me and my father from harvesting them immediately but to no avail. The moment one was ripe, he and I would make a mad dash out the front door to see who could nab it first. I usually won, or maybe he just let me win. Regardless, I attribute these memories to why the tomato is one of my favorite \u003cdel datetime=\"2012-10-16T06:38:13+00:00\">vegetables\u003c/del> fruits. \u003c/p>\n\u003cp>My desire to share the joy of a good tomato with everyone was the inspiration for making these How-To videos. Now, a store-bought tomato is never going to taste like it was plucked straight from the vine. But there's no reason it can't be a great tasting tomato! All it takes is the steps I outlined below. \u003c/p>\n\u003cp>\u003cstrong>How to Select a Tomato\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/q-sTFriAahc?list=PL23C10B854AD91955&hl=en_US\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>Avoid tomatoes with blemishes or dark spots.\u003c/li>\n\u003cli>The tomato should have a good weight for its size, feeling heavy.\u003c/li>\n\u003cli>The tomato should be firm, yet soft enough to give into any real pressure.\u003c/li>\n\u003cli>The tomato should be very aromatic when you smell it near where the stem was attached.\u003c/li>\n\u003c/ul>\n\u003cp>You want to avoid tomatoes with blemishes or dark spots on the skin as they can indicate rot throughout the entire fruit. It's not a given but they're best avoided just in case. The reason you want the tomato to feel heavy is that a heavy tomato is going to be a lot juicier. While I suggest in video that the fruit be firm yet soft, you can buy them on the firmer side if you do not plan to use them right away, letting them ripen throughout the week. But this can be a bit tricky as I think it is harder to judge a good tomato when it is under ripe. That is mostly due to my last tip on picking a good tomato--the smell. This is a huge part of identifying a good one. It should have a sweet woodsy smell to it and be very aromatic. A tomato with no smell will have no flavor. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How to Store a Fresh Tomato\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/O3HhE4rNZOA\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>Do not store tomatoes in the refrigerator.\u003c/li>\n\u003cli>Store tomatoes on a flat surface, stem-side down.\u003c/li>\n\u003c/ul>\n\u003cp>Never store tomatoes in the refrigerator. The fridge causes the tomato to dry out, leaving the fruit mealy and tasteless. And really, no one wants that! The reason you store tomatoes stem-side down, on a flat surface, is because the area where the stem was attached is very sensitive. It is in this area that moisture and bacteria can enter the fruit, causing it to rot. Having the stem side of the tomato somewhat flush with a flat surface reduces this. Another option is to simply tape the top of the tomato with some scotch tape. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tomatoes stored outside of the refrigerator--stem-side down--will stay fresh and tasty for about a week. Enjoy!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Aida Mollenkamp’s \"Keys to the Kitchen\" for more adventurous cooking and eating",
"title": "Aida Mollenkamp’s \"Keys to the Kitchen\" for more adventurous cooking and eating",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/gp/product/1452101299/ref=as_li_ss_tl?ie=UTF8&tag=aidamollenkam-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1452101299\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/keys-to-the-kitchen400.jpg\" alt=\"Keys to the Kitchen by Aida Mollenkamp\" title=\"Keys to the Kitchen by Aida Mollenkamp\" width=\"400\" height=\"712\" class=\"alignnone size-full wp-image-49771\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.aidamollenkamp.com/\">Aida Mollenkamp\u003c/a>, former editor of CHOW and star of both the Food Network and the Cooking Channel, wants to provide the home cook with a go-to kitchen resource. That is why she wrote her new book “\u003ca href=\"http://www.amazon.com/gp/product/1452101299/ref=as_li_ss_tl?ie=UTF8&tag=aidamollenkam-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1452101299\">Keys to the Kitchen\u003c/a>.” Marketed as a cookbook, it’s much more than that. In the book, she breaks the cooking process down to one simple equation:\u003c/p>\n\u003cp>\u003cstrong>Quality Ingredients (The Set-Up) + Kitchen Skills (The How-To) + Technique (The Recipes) + Cooking Method (The Riff) = GOOD FOOD\u003c/strong>\u003c/p>\n\u003cp>With hundreds of recipes and more cooking techniques than you ever knew you needed, \"Keys to the Kitchen\" could almost serve as a cooking class textbook. But of course, Aida makes it much more exciting than that. She’s encouraging home cooks to be more adventurous in the kitchen and not to be afraid to try new techniques and tastes. By providing some basic principles to purchasing, preparing and cooking food creatively she promotes the development of an adventurous approach to eating.\u003c/p>\n\u003cp>With the book coming out this month and a possible new show on the horizon, she’s hard to catch up with, but fortunately she carved out some time to talk about her new book and share some key tips with Bay Area Bites.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What is it about food that still excites you?\u003c/strong>\u003cbr>\nAM: I stay excited because everyday presents an opportunity for a new food adventure. Whether it’s something as simple as buying an ingredient you’ve never used before, cooking a dish for the first time, or traveling somewhere and eating a new flavor, there’s always something out there.\u003c/p>\n\u003cp>\u003cstrong>What are your 5 best tips for being more adventurous in the kitchen?\u003c/strong>\u003c/p>\n\u003col>\nAM:\n\u003cli>\n\u003cstrong>Follow flavors you like\u003c/strong>\u003cbr>\nDon’t think of your favorite recipe merely as one dish but rather as layers and layers of flavors. With that mentality, taste and dissect the details at your next dinner. Who knows? You may think you dislike a spice or ingredient only to realize it’s in a lot of the foods you love.\u003c/li>\n\u003cli>\u003cstrong>Travel through your taste buds\u003c/strong>\u003cbr>\nMany a food lover pines for the chance to eat fresh fried samosas in the streets of India or shop firsthand at renowned food markets, like Mexico City’s La Merced, but few of us can afford that reality. Instead, live vicariously through their food -- though you won’t have souvenirs, you’ll rack up plenty of food memories.\n\u003c/li>\n\u003cli>\u003cstrong>Buy something new every time you shop\u003c/strong>\u003cbr>\nConsider each trip to the market as a chance to explore and aim to buy a new (if only to you) ingredient each time you shop. Sure, you may encounter a few duds, but more often than not, you’ll be pleasantly surprised and realize you actually love sauerkraut.\u003c/li>\n\u003cli>\u003cstrong>Think of your kitchen as a lab\u003c/strong>\u003cbr>\nChange your perspective and think of cooking not as drudgery but as your daily chance for culinary creativity. And really, it’s a lab with pretty low risk -- the worst-case scenario is that the dog ends up being fed really well. \n\u003cp>Start simple by swapping the herbs and spices in your favorite recipes, then graduate to using ingredients you’ve never tried.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Make mealtime mash-ups\u003c/strong>\u003cbr>\nWith cooking experimentation comes rule breaking, so don’t be scared -- just go with it. In the last few years, all sorts of ethnic flavors have (like music) been mashed up into cross-cultural dishes -- like the now ubiquitous Korean tacos.\n\u003cp>Take a page from that trend and try a spin on your favorite foods, like chorizo on a gyro, kimchi in a Bloody Mary, Madras curry spices whirred into your vanilla ice cream, or any other twist that will help you forge your own food adventure.\u003c/p>\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>This doesn't seem like your typical cut and dry recipe cookbook. What was your inspiration?\u003c/strong>\u003cbr>\nAM: That’s right. While a lot of cookbooks are a catalogue of recipes, \"Keys to the Kitchen\" is more of a kitchen reference combined with a cookbook. It’s a modern manual to the kitchen that teaches you how to shop, covers basic kitchen techniques, and then culminates with over 300 original recipes that cover everything from an elegant holiday-worthy roast to ideas for reinventing last night’s leftovers. \u003c/p>\n\u003cp>I wrote the book for my friends who like food but are intimidated by the kitchen because they were never taught to cook. Over and over again, I’d have people ask me the same general questions -- things like how to read labels, which cuts of meat are best for which preparations, and recipes for interesting but accessible recipes. I wrote \"Keys to the Kitchen\" to provide those answers and to help people become better cooks, whether it’s their first time turning on the stove or the one-thousandth.\u003c/p>\n\u003cp>\u003cstrong>What's coming up for you after the launch of the cookbook? More television? More writing?\u003c/strong>\u003cbr>\nAM: Well, the rest of the year will be devoted to my multi-city book tour. From mid-September through the holidays, I’ll be traveling to 14 different cities for book signings, demos, and other in-person cooking \u003ca href=\"http://www.aidamollenkamp.com/calendar/\">events\u003c/a>. \u003c/p>\n\u003cp>After that, I’m going to start developing a new show that I, unfortunately, can’t talk about too much right now. But, I promise to keep you posted as it develops. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/46699925?portrait=0&color=ffffff\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe> \u003c/p>\n\n",
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"excerpt": "Aida Mollenkamp, former editor of CHOW and star of both the Food Network and the Cooking Channel, wants to provide the home cook with a go-to kitchen resource. That is why she wrote her new book “Keys to the Kitchen.” Marketed as a cookbook, it’s much more than that. In the book, she breaks the cooking process down to one simple equation:\r\nQuality Ingredients (The Set-Up) + Kitchen Skills (The How-To) + Technique (The Recipes) + Cooking Method (The Riff) = GOOD FOOD",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/gp/product/1452101299/ref=as_li_ss_tl?ie=UTF8&tag=aidamollenkam-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1452101299\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/keys-to-the-kitchen400.jpg\" alt=\"Keys to the Kitchen by Aida Mollenkamp\" title=\"Keys to the Kitchen by Aida Mollenkamp\" width=\"400\" height=\"712\" class=\"alignnone size-full wp-image-49771\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.aidamollenkamp.com/\">Aida Mollenkamp\u003c/a>, former editor of CHOW and star of both the Food Network and the Cooking Channel, wants to provide the home cook with a go-to kitchen resource. That is why she wrote her new book “\u003ca href=\"http://www.amazon.com/gp/product/1452101299/ref=as_li_ss_tl?ie=UTF8&tag=aidamollenkam-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1452101299\">Keys to the Kitchen\u003c/a>.” Marketed as a cookbook, it’s much more than that. In the book, she breaks the cooking process down to one simple equation:\u003c/p>\n\u003cp>\u003cstrong>Quality Ingredients (The Set-Up) + Kitchen Skills (The How-To) + Technique (The Recipes) + Cooking Method (The Riff) = GOOD FOOD\u003c/strong>\u003c/p>\n\u003cp>With hundreds of recipes and more cooking techniques than you ever knew you needed, \"Keys to the Kitchen\" could almost serve as a cooking class textbook. But of course, Aida makes it much more exciting than that. She’s encouraging home cooks to be more adventurous in the kitchen and not to be afraid to try new techniques and tastes. By providing some basic principles to purchasing, preparing and cooking food creatively she promotes the development of an adventurous approach to eating.\u003c/p>\n\u003cp>With the book coming out this month and a possible new show on the horizon, she’s hard to catch up with, but fortunately she carved out some time to talk about her new book and share some key tips with Bay Area Bites.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What is it about food that still excites you?\u003c/strong>\u003cbr>\nAM: I stay excited because everyday presents an opportunity for a new food adventure. Whether it’s something as simple as buying an ingredient you’ve never used before, cooking a dish for the first time, or traveling somewhere and eating a new flavor, there’s always something out there.\u003c/p>\n\u003cp>\u003cstrong>What are your 5 best tips for being more adventurous in the kitchen?\u003c/strong>\u003c/p>\n\u003col>\nAM:\n\u003cli>\n\u003cstrong>Follow flavors you like\u003c/strong>\u003cbr>\nDon’t think of your favorite recipe merely as one dish but rather as layers and layers of flavors. With that mentality, taste and dissect the details at your next dinner. Who knows? You may think you dislike a spice or ingredient only to realize it’s in a lot of the foods you love.\u003c/li>\n\u003cli>\u003cstrong>Travel through your taste buds\u003c/strong>\u003cbr>\nMany a food lover pines for the chance to eat fresh fried samosas in the streets of India or shop firsthand at renowned food markets, like Mexico City’s La Merced, but few of us can afford that reality. Instead, live vicariously through their food -- though you won’t have souvenirs, you’ll rack up plenty of food memories.\n\u003c/li>\n\u003cli>\u003cstrong>Buy something new every time you shop\u003c/strong>\u003cbr>\nConsider each trip to the market as a chance to explore and aim to buy a new (if only to you) ingredient each time you shop. Sure, you may encounter a few duds, but more often than not, you’ll be pleasantly surprised and realize you actually love sauerkraut.\u003c/li>\n\u003cli>\u003cstrong>Think of your kitchen as a lab\u003c/strong>\u003cbr>\nChange your perspective and think of cooking not as drudgery but as your daily chance for culinary creativity. And really, it’s a lab with pretty low risk -- the worst-case scenario is that the dog ends up being fed really well. \n\u003cp>Start simple by swapping the herbs and spices in your favorite recipes, then graduate to using ingredients you’ve never tried.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Make mealtime mash-ups\u003c/strong>\u003cbr>\nWith cooking experimentation comes rule breaking, so don’t be scared -- just go with it. In the last few years, all sorts of ethnic flavors have (like music) been mashed up into cross-cultural dishes -- like the now ubiquitous Korean tacos.\n\u003cp>Take a page from that trend and try a spin on your favorite foods, like chorizo on a gyro, kimchi in a Bloody Mary, Madras curry spices whirred into your vanilla ice cream, or any other twist that will help you forge your own food adventure.\u003c/p>\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>This doesn't seem like your typical cut and dry recipe cookbook. What was your inspiration?\u003c/strong>\u003cbr>\nAM: That’s right. While a lot of cookbooks are a catalogue of recipes, \"Keys to the Kitchen\" is more of a kitchen reference combined with a cookbook. It’s a modern manual to the kitchen that teaches you how to shop, covers basic kitchen techniques, and then culminates with over 300 original recipes that cover everything from an elegant holiday-worthy roast to ideas for reinventing last night’s leftovers. \u003c/p>\n\u003cp>I wrote the book for my friends who like food but are intimidated by the kitchen because they were never taught to cook. Over and over again, I’d have people ask me the same general questions -- things like how to read labels, which cuts of meat are best for which preparations, and recipes for interesting but accessible recipes. I wrote \"Keys to the Kitchen\" to provide those answers and to help people become better cooks, whether it’s their first time turning on the stove or the one-thousandth.\u003c/p>\n\u003cp>\u003cstrong>What's coming up for you after the launch of the cookbook? More television? More writing?\u003c/strong>\u003cbr>\nAM: Well, the rest of the year will be devoted to my multi-city book tour. From mid-September through the holidays, I’ll be traveling to 14 different cities for book signings, demos, and other in-person cooking \u003ca href=\"http://www.aidamollenkamp.com/calendar/\">events\u003c/a>. \u003c/p>\n\u003cp>After that, I’m going to start developing a new show that I, unfortunately, can’t talk about too much right now. But, I promise to keep you posted as it develops. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/46699925?portrait=0&color=ffffff\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with Chef Adam Dulye of Abbot’s Cellar",
"title": "Q&A with Chef Adam Dulye of Abbot’s Cellar",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AdamDulye.jpg\">\u003cimg class=\"alignnone size-full wp-image-49537\" title=\"Adam Dulye. Photo: Melissa Fuller\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AdamDulye.jpg\" alt=\"Adam Dulye. Photo: Melissa Fuller\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>Adam Dulye. Photo: Melissa Fuller\u003c/em>\u003c/p>\n\u003cp>When \u003ca href=\"http://abbotscellar.com/\">Abbot’s Cellar\u003c/a> opened this summer in the Mission, the initial buzz was that it may become something more than a gastropub. The restaurant is considered a local launch for Adam Dulye, 34, who is the chef-owner and hails from Kansas City. Dulye is a a Culinary Institute of America graduate who spent time studying charcuterie and butchery in France after graduation. He first worked at \u003ca href=\"http://monkskettle.com/\">Monk’s Kettle\u003c/a>, which is the sister restaurant to Abbot’s Cellar. Before moving to the Bay Area, Dulye cooked in craft-beer centric locations in Boulder, Vail, and Portland, Oregon, where he caught the eye of the Brewers Association. In 2009, Dulye cooked at the \u003ca href=\"http://www.durango.org/press-room/press-releases.aspx?mode=detail&id=2009-02-04\">James Beard House\u003c/a>, at one of the foundation’s first beer and food pairing dinners.\u003c/p>\n\u003cp>Dulye is the Culinary Consultant for the Brewers Association, and has spearheaded the culinary menus of several events including \u003ca href=\"http://www.savorcraftbeer.com/beer-food/chefs/\">SAVOR\u003c/a>: An American Craft Beer and Food Experience, the Farm to Table Pavilion at the Great American Beer Festival, and the \u003ca href=\"http://www.worldbeercup.org/\">2012 World Beer Cup Dinner\u003c/a>. In 2009 and 2010, Dulye worked with the Colorado Brewers Guild to showcase beer and food pairings at the \u003ca href=\"http://www.foodandwine.com/classic\">Aspen Food & Wine Classic\u003c/a>. The Noe Valley/Bernal Heights resident is currently consulting with author Janet Fletcher on a book highlighting artisan cheese and craft beer. October's tasting menu at Abbot's Cellar includes pairings like hand cut pasta with brown butter Chanterelle mushrooms, brocolli di ciccio and organic porter from \u003ca href=\"http://www.eelriverbrewing.com/\">Eel River Brewing\u003c/a>; bone marrow roasted root vegetables, chervil pistou with \u003ca href=\"http://www.firestonebeer.com/beers/products/dba-double-barrel-ale\">Double Barrel ale from Firestone Walker\u003c/a>; and for dessert a sour cream cheesecake, Marcona almond shortbread and honey gastrique paired with \u003ca href=\"http://www.moonlightbrewing.com/\">Moonlight Brewing’s\u003c/a> Change of Heart.\u003c/p>\n\u003cp>Bay Area Bites caught up with Dulye via email and in person interviews and his comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you hope to accomplish at Abbot’s Cellar as Chef-Owner? Is a Michelin star a goal?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Getting the Michelin star was a one-liner that I used when we opened. The goal here is to keep the conversation going for beer and food, and push Abbot’s to be more than a dining establishment. For diners, that hopefully means that it’s more of an experience and that you leave with more than a full belly. If you focus on that, a lot of times, things like a Michelin star can follow.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AbbotsCellar-pork-chop.jpg\">\u003cimg class=\"alignnone size-full wp-image-49538\" title=\"Abbots Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon. Photo courtesy of Christian Albertson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AbbotsCellar-pork-chop.jpg\" alt=\"Abbots Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon. Photo courtesy of Christian Albertson\" width=\"400\" height=\"602\">\u003c/a>\u003cbr>\n\u003cem>Abbot’s Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon--a popular mainstay of the menu. Photo courtesy of Christian Albertson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about, food-wise? \u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Right now one of the areas I am focusing on is highlighting the integrity of simple ingredients. I want to highlight what the farmer believes is ready to pick and how they want it presented. Take carrots for example, they can be prepared in a way that will allow them to shine in the dish, but they have to be harvested at the perfect time. Carrots are always around but when the farmer says, \"Do this with it now,\" then I want to highlight what they grow and not necessarily what I did with it. We took a batch of carrots from Heirloom Organics farm and did them on a plate: puree, roasted, pickled, and raw. I was seeing where the sugar level and texture were, and doing the puree was kind of a natural thing.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about food? What’s on your nightstand reading pile?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> It’s all over the place. On my nightstand table right now is the \u003ca href=\"http://www.rivercottage.net/shop/\">River Cottage\u003c/a> book. Oddly if you scrolled through my phone, the texts that go back and forth between chefs would make a pretty good read. Right now I’m texting a lot of brewers.\u003c/p>\n\u003cp>My good friend Kyle in Colorado sent over a picture of a one pound Matsutake. He started mushroom foraging, and I did foraging when I lived there.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your thoughts on the state of beer pairing and food in the Bay Area? Where are we with knowledge and appreciation? \u003c/strong>\u003cbr>\n\u003cstrong>Dulye: \u003c/strong>Craft beer in general is on such a growth explosion. Beer pairing right now in the Bay Area is on its way up and there are some really great chefs and restaurants doing some great pairings. With anything else you have to search through all the places doing pairings and find who is really doing a great job and who is just putting a beer on the menu for the name of the beer.\u003c/p>\n\u003cp>As far as knowledge goes, the Bay Area is at a bit of a plateau. Not in a bad way. There is so much to learn and the basics have been hit. Most people know about IPA, Pale Ale, Stout, and Porter, etc. But now we have sours being the \"it\" beer in the Bay right now and the knowledge there is pretty low. Collaboration beers and new versions of old styles are coming out all the time and it is a challenge for everyone to keep up. Sours and IPAs range and people think, \"that’s what it’s supposed to taste like.\" There’s so much polar difference from IPA to IPA. It’s a good thing and a bad thing. People want to learn more about beer. But it’s challenging because people think IPA is the most popular beer style and you have to like it. If you don’t like it, they think it’s not for you.\u003c/p>\n\u003cp>Appreciation for beer in the Bay Area is at an all-time high. The amount of people who have had their \"a-ha\" that's what beer can do moment is growing and people are seeking to expand their knowledge. Honestly, the best beer you have is the one right in front of you.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you get into pairing beer with food?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> I grew up in Kansas City, where \u003ca href=\"http://www.boulevard.com/wp-content/themes/boulevard960/ageverify.php?r=http://www.boulevard.com\">Boulevard\u003c/a> is the pillar of brewing. I was doing a lot of different wine, beer and spirits dinners when I was younger. When I was in Vail I did an event called Taste of Vail that was up on top of Vail and a 3000 person event. I was going to lick the snow wall, and thought, this is painfully bright and rather warm. There was one brewer there and we ended up talking and having a few beers. Being in Colorado, it kind of rolled into doing other things with breweries there and I just kept doing it. It was fun. And I enjoyed the people I was working with and how open people are. That openness is unique to brewing and everyone’s willing to share what they know. That’s a rare thing in a competitive industry.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are some of your favorite food and drink spots in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> \u003ca href=\"http://www.rockbarsf.com/\">Rock Bar\u003c/a> for a Manhattan.\u003c/p>\n\u003cp>I get coffee every morning at \u003ca href=\"http://www.caffefioresf.com/\">Cafe Fiore\u003c/a> on 24th Street. That counts, right? Coffee is a Bay Area \"drink\" now.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangesf.com/\">Range\u003c/a> is a great neighbor to have for both food and cocktails. I tend to drink cocktails and wine when I go out more often than beer. I want to try the experience that they are offering.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any foods that are a guilty pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Peanut butter cookies. Well, just cookies. Every now and then a warm cookie is a relaxing thing.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AdamDulye.jpg\">\u003cimg class=\"alignnone size-full wp-image-49537\" title=\"Adam Dulye. Photo: Melissa Fuller\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AdamDulye.jpg\" alt=\"Adam Dulye. Photo: Melissa Fuller\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>Adam Dulye. Photo: Melissa Fuller\u003c/em>\u003c/p>\n\u003cp>When \u003ca href=\"http://abbotscellar.com/\">Abbot’s Cellar\u003c/a> opened this summer in the Mission, the initial buzz was that it may become something more than a gastropub. The restaurant is considered a local launch for Adam Dulye, 34, who is the chef-owner and hails from Kansas City. Dulye is a a Culinary Institute of America graduate who spent time studying charcuterie and butchery in France after graduation. He first worked at \u003ca href=\"http://monkskettle.com/\">Monk’s Kettle\u003c/a>, which is the sister restaurant to Abbot’s Cellar. Before moving to the Bay Area, Dulye cooked in craft-beer centric locations in Boulder, Vail, and Portland, Oregon, where he caught the eye of the Brewers Association. In 2009, Dulye cooked at the \u003ca href=\"http://www.durango.org/press-room/press-releases.aspx?mode=detail&id=2009-02-04\">James Beard House\u003c/a>, at one of the foundation’s first beer and food pairing dinners.\u003c/p>\n\u003cp>Dulye is the Culinary Consultant for the Brewers Association, and has spearheaded the culinary menus of several events including \u003ca href=\"http://www.savorcraftbeer.com/beer-food/chefs/\">SAVOR\u003c/a>: An American Craft Beer and Food Experience, the Farm to Table Pavilion at the Great American Beer Festival, and the \u003ca href=\"http://www.worldbeercup.org/\">2012 World Beer Cup Dinner\u003c/a>. In 2009 and 2010, Dulye worked with the Colorado Brewers Guild to showcase beer and food pairings at the \u003ca href=\"http://www.foodandwine.com/classic\">Aspen Food & Wine Classic\u003c/a>. The Noe Valley/Bernal Heights resident is currently consulting with author Janet Fletcher on a book highlighting artisan cheese and craft beer. October's tasting menu at Abbot's Cellar includes pairings like hand cut pasta with brown butter Chanterelle mushrooms, brocolli di ciccio and organic porter from \u003ca href=\"http://www.eelriverbrewing.com/\">Eel River Brewing\u003c/a>; bone marrow roasted root vegetables, chervil pistou with \u003ca href=\"http://www.firestonebeer.com/beers/products/dba-double-barrel-ale\">Double Barrel ale from Firestone Walker\u003c/a>; and for dessert a sour cream cheesecake, Marcona almond shortbread and honey gastrique paired with \u003ca href=\"http://www.moonlightbrewing.com/\">Moonlight Brewing’s\u003c/a> Change of Heart.\u003c/p>\n\u003cp>Bay Area Bites caught up with Dulye via email and in person interviews and his comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you hope to accomplish at Abbot’s Cellar as Chef-Owner? Is a Michelin star a goal?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Getting the Michelin star was a one-liner that I used when we opened. The goal here is to keep the conversation going for beer and food, and push Abbot’s to be more than a dining establishment. For diners, that hopefully means that it’s more of an experience and that you leave with more than a full belly. If you focus on that, a lot of times, things like a Michelin star can follow.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AbbotsCellar-pork-chop.jpg\">\u003cimg class=\"alignnone size-full wp-image-49538\" title=\"Abbots Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon. Photo courtesy of Christian Albertson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AbbotsCellar-pork-chop.jpg\" alt=\"Abbots Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon. Photo courtesy of Christian Albertson\" width=\"400\" height=\"602\">\u003c/a>\u003cbr>\n\u003cem>Abbot’s Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon--a popular mainstay of the menu. Photo courtesy of Christian Albertson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about, food-wise? \u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Right now one of the areas I am focusing on is highlighting the integrity of simple ingredients. I want to highlight what the farmer believes is ready to pick and how they want it presented. Take carrots for example, they can be prepared in a way that will allow them to shine in the dish, but they have to be harvested at the perfect time. Carrots are always around but when the farmer says, \"Do this with it now,\" then I want to highlight what they grow and not necessarily what I did with it. We took a batch of carrots from Heirloom Organics farm and did them on a plate: puree, roasted, pickled, and raw. I was seeing where the sugar level and texture were, and doing the puree was kind of a natural thing.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about food? What’s on your nightstand reading pile?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> It’s all over the place. On my nightstand table right now is the \u003ca href=\"http://www.rivercottage.net/shop/\">River Cottage\u003c/a> book. Oddly if you scrolled through my phone, the texts that go back and forth between chefs would make a pretty good read. Right now I’m texting a lot of brewers.\u003c/p>\n\u003cp>My good friend Kyle in Colorado sent over a picture of a one pound Matsutake. He started mushroom foraging, and I did foraging when I lived there.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your thoughts on the state of beer pairing and food in the Bay Area? Where are we with knowledge and appreciation? \u003c/strong>\u003cbr>\n\u003cstrong>Dulye: \u003c/strong>Craft beer in general is on such a growth explosion. Beer pairing right now in the Bay Area is on its way up and there are some really great chefs and restaurants doing some great pairings. With anything else you have to search through all the places doing pairings and find who is really doing a great job and who is just putting a beer on the menu for the name of the beer.\u003c/p>\n\u003cp>As far as knowledge goes, the Bay Area is at a bit of a plateau. Not in a bad way. There is so much to learn and the basics have been hit. Most people know about IPA, Pale Ale, Stout, and Porter, etc. But now we have sours being the \"it\" beer in the Bay right now and the knowledge there is pretty low. Collaboration beers and new versions of old styles are coming out all the time and it is a challenge for everyone to keep up. Sours and IPAs range and people think, \"that’s what it’s supposed to taste like.\" There’s so much polar difference from IPA to IPA. It’s a good thing and a bad thing. People want to learn more about beer. But it’s challenging because people think IPA is the most popular beer style and you have to like it. If you don’t like it, they think it’s not for you.\u003c/p>\n\u003cp>Appreciation for beer in the Bay Area is at an all-time high. The amount of people who have had their \"a-ha\" that's what beer can do moment is growing and people are seeking to expand their knowledge. Honestly, the best beer you have is the one right in front of you.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you get into pairing beer with food?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> I grew up in Kansas City, where \u003ca href=\"http://www.boulevard.com/wp-content/themes/boulevard960/ageverify.php?r=http://www.boulevard.com\">Boulevard\u003c/a> is the pillar of brewing. I was doing a lot of different wine, beer and spirits dinners when I was younger. When I was in Vail I did an event called Taste of Vail that was up on top of Vail and a 3000 person event. I was going to lick the snow wall, and thought, this is painfully bright and rather warm. There was one brewer there and we ended up talking and having a few beers. Being in Colorado, it kind of rolled into doing other things with breweries there and I just kept doing it. It was fun. And I enjoyed the people I was working with and how open people are. That openness is unique to brewing and everyone’s willing to share what they know. That’s a rare thing in a competitive industry.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are some of your favorite food and drink spots in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> \u003ca href=\"http://www.rockbarsf.com/\">Rock Bar\u003c/a> for a Manhattan.\u003c/p>\n\u003cp>I get coffee every morning at \u003ca href=\"http://www.caffefioresf.com/\">Cafe Fiore\u003c/a> on 24th Street. That counts, right? Coffee is a Bay Area \"drink\" now.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangesf.com/\">Range\u003c/a> is a great neighbor to have for both food and cocktails. I tend to drink cocktails and wine when I go out more often than beer. I want to try the experience that they are offering.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any foods that are a guilty pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Peanut butter cookies. Well, just cookies. Every now and then a warm cookie is a relaxing thing.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "An Interview with Charles Phan, Author of \"Vietnamese Home Cooking\"",
"title": "An Interview with Charles Phan, Author of \"Vietnamese Home Cooking\"",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Images courtesy of Eric Wolfinger.\" title=\"Charles Phan. Images courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49674\">\u003c/a>\u003cbr>\n\u003cem>Charles Phan. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Getting a reservation at the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> is a constant challenge for both locals and tourists which shows the power of home-style Vietnamese dishes like shaking beef, crab noodles and spring rolls served in a stylish setting with fabulous views. There’s now something of a solution for those pining for a Slanted Door fix: Chef-Restaurateur Charles Phan has a new cookbook called “\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.” The book is Phan’s first and offers how-to tips for creating dishes like black cod with lily buds and dried shiitakes, lemongrass beef stew, pork and shrimp spring rolls, and Sichuan cucumber pickles. Phan will be discussing his book at the \u003ca href=\"http://www.commonwealthclub.org/events/2012-10-04/chef-charles-phan\">Commonwealth Club\u003c/a> tonight Thursday, October 4. \u003c/p>\n\u003cp>\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/400_CoverArt_Vietnamese-Home-Cooking.jpg\" alt=\"Vietnamese Home Cooking by Charles Phan\" title=\"Vietnamese Home Cooking by Charles Phan\" width=\"400\" height=\"493\" class=\"alignnone size-full wp-image-49673\">\u003c/a>\u003c/p>\n\u003cp>Phan put Vietnamese cooking on the American culinary landscape when he opened the Slanted Door restaurant on Valencia Street in the Mission back in 1995. It was the first restaurant of its type to offer high-end Vietnamese food, often made with farm-fresh and as-local-as-possible ingredients. From there, he has built a mini-empire of Bay Area restaurants and was one of the first anchor tenants to sign on to the remodeled Ferry Building landmark in 2004. \u003c/p>\n\u003cp>That year, he won the James Beard Foundation award for Best Chef, California and in 2011 was inducted into the foundation's \u003ca href=\"http://sf.eater.com/archives/2011/05/10/mike_tusk_and_charles_phan_win_james_beard_restaurant_and_chef_awards_2011_mike_tusk_and_charles_pha.php\">Who's Who of Food & Beverage in America\u003c/a>. Born in Da Lat, Vietnam in 1962, Phan and his parents and siblings all relocated to Guam just before the fall of Saigon. They spent two years there before settling in San Francisco in 1977. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites talked to Phan via phone interview about his new book, cooking with Alice Waters, his “refugee thinking” and upcoming Bourbon and fried chicken “Southern bar” concept. His comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why do a book now?\u003c/strong>\u003cbr>\nPhan: I needed more recipes to fill the book so I had to wait. [Laughs.] The recipes are all similar to what we do at the restaurant, which is to promote Vietnamese cooking. I think a lot of people don't understand the way and how Vietnamese eat their food and what the philosophy is behind each technique. We have to explain that all the time and tell people “this is how you eat the food.” I did the book because I hope there’s interest. I lunch every year with the Ten Speed and Chronicle Books folks, and they’ve encouraged me for the last ten years to do this book. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Out the Door at the Westfield Mall shuttered under somewhat mysterious circumstances. What happened?\u003c/strong>\u003cbr>\nPhan: I can’t really talk about it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you see yourself in relation to being a cook and businessman?\u003c/strong>\u003cbr>\nPhan: For the title of chef or cook, I don’t really differentiate. At the end of day, you’re making food for people. I didn’t come from formal training. Yet, we’re all after the same thing -- making amazing food for people. I don’t really worry about the hierarchy of a name. I think every chef is nervous about what they do. If not, then it’s not interesting. \u003c/p>\n\u003cp>As for business, it’s like doing homework in college. If you want to pass the test, you have to do it. Or you blow it and don’t turn in your paper. A lot of people become our family soon after they become our staff. I don't see them leaving and so it makes sense for me to figure out a way to make a lot of money for all of us, a nest egg. Work-wise, we grow and change and can’t always be in the same spot. Like when a bartender becomes a bar manager, we can take that into account when we're looking at growing the business. We’re about to start a bourbon concept and will be able to move as a group. We may do something that’s cocktail-centric but food’s always in play. Maybe the next project could be a wine bar. It’s really about growing the family so we don't put all our eggs in one basket. I enjoy the business and work side of it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\" alt=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" title=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49675\">\u003c/a>\u003cbr>\n\u003cem>Vietnamese meal. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Even with the existing restaurant, we look at how to improve and change it so we’re not stagnant. We’re always asking, “Is there anything else we can do?” Also people come for shaking beef... they are looking for that and that’s what they want. Especially if it takes a couple of weeks to get a reservation! \u003c/p>\n\u003cp>I was just cooking at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> the other night, for the book tour. And Alice said “You’re so good at this and so comfortable.” \u003c/p>\n\u003cp>And I said, “Yeah, I don’t get to do this every day. I have other obligations.” She said if she had her druthers, she’d also be in the kitchen every day. But we are grown-ups so we have to take care of things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You live near the Fillmore. Do you have any favorite food or drink spots?\u003c/strong>\u003cbr>\nPhan: If I go home, I go home. I promised my kids that I’ll be home 3-4 nights a week. Yet I don’t go home every night by dinnertime. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chutneysf.com/\">Chutney\u003c/a> is one of my favorites. Usually, I get a cocktail at \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a> or at \u003ca href=\"http://tradbar.com/\">Tradition bar\u003c/a> across the street. There I can get high-end cocktails and good food. At Chutney, I really like their food and I don’t have to make a reservation. I think a lot of restaurant people can’t deal with doing a reservation at a restaurant on a busy night.\u003c/p>\n\u003cp>For cocktails, often I drink at my own place because I get them for free. [Laughs.] At least in my head I’m not paying.\u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is a good spot.\u003c/p>\n\u003cp>We’re doing a whole bourbon and fried chicken “Southern bar” concept. I’m working with my good friend Olle Lundberg. He and I both got addicted to bourbon, which is why were doing this project. \u003c/p>\n\u003cp>I didn’t really drink a lot of cocktails until we moved to the Ferry Building. I started with a Margarita and tequila. Next thing you know I tried bourbon. I tend to like it straight up and neat to cut back on the sugar. Bourbon is sort of like the alcohol of choice. It’s going to be harder and harder to get good bourbon. Big companies are taking over all these small distilleries.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nPhan: My father. My parents ended up doing stuff they’d never done before. They opened a sewing shop -- and my mother had never threaded before. I call it the refugee thinking. Do your homework, and if you can deal with the worst-case scenario, you can deal with it. And if you can’t, you can’t. I always look to other chefs and reflect on what they are doing. With Alice Waters and her restaurant: when I was in Berkeley, it was seeing not just how she did the organic thing but the way she runs her business. Her menu was small. She’d put up six to seven items and customers would come in to eat. Prior to that, most Chinese restaurants had 100 items. That just gave me the confidence I needed.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business? Do you have any funny stories?\u003c/strong>\u003cbr>\nPhan: I was cooking at Chez Panisse, cooking on Monday and it was really hot. I felt like people were making fun of me for bringing Vietnamese food to Berkeley and also the weather from Vietnam. On the second seating, the power went out and we had to put out the fire. There was smoke and dust everywhere. I looked like I had Richard Gere’s hair -- it was grey. [Laughs.] I don’t look like Richard Gere. I wish I did. But I had his hair! That’s how it rolls. Nobody seemed to care that we didn’t have power. We made everybody’s food and the power went out twice. I just had a long shower after that. I was covered in dust and soot. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003cbr>\nPhan: I think the key is to learn how to eat first. If you are exposed to a lot of great food and you start building your vocabulary of flavor. First you need the palate: how to visualize the picture and how to get there. I think the book is the same -- learning how to know each dish and visualize it. Just don’t come and tell me “it’s really good.” I do that to kids a lot -- my goal is to really affect kids and get them addicted to good food. There may be a lot of things like drugs and stuff to get addicted to; I think food is better because they’ll see the joy in it. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced racism in kitchen?\u003c/strong>\u003cbr>\nPhan: The first week we opened, people were expecting free tea. Every restaurant at that time gave out free tea. The whole point of opening the Slanted Door was to combat stereotypes. I think it’s just a lot of stereotypes -- customers come in saying, “where’s the bread?” They don’t do that at a $4.99 Chinese restaurant. People are very funny about expectations and pricing. A lot of people think they can get cheaper food in the Tenderloin. But obviously there are enough people that agree with my pricing. There’s a way to pay for the farmer, pay for the worker. At the end of the day it’s a capitalist society. You are not supposed to charge more than your colleague with the same genre of restaurant. But that doesn’t bother me. I am challenged by that obstacle, and look at it as a puzzle to figure out. We’re a little different and I’m completely comfortable in what I’m charging and what pork I’m serving. At some point you can’t please everybody. You shouldn’t put out food you don’t like. I’m not a big mussel fan so it’s not on the menu. That’s just my preference. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Images courtesy of Eric Wolfinger.\" title=\"Charles Phan. Images courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49674\">\u003c/a>\u003cbr>\n\u003cem>Charles Phan. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Getting a reservation at the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> is a constant challenge for both locals and tourists which shows the power of home-style Vietnamese dishes like shaking beef, crab noodles and spring rolls served in a stylish setting with fabulous views. There’s now something of a solution for those pining for a Slanted Door fix: Chef-Restaurateur Charles Phan has a new cookbook called “\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.” The book is Phan’s first and offers how-to tips for creating dishes like black cod with lily buds and dried shiitakes, lemongrass beef stew, pork and shrimp spring rolls, and Sichuan cucumber pickles. Phan will be discussing his book at the \u003ca href=\"http://www.commonwealthclub.org/events/2012-10-04/chef-charles-phan\">Commonwealth Club\u003c/a> tonight Thursday, October 4. \u003c/p>\n\u003cp>\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/400_CoverArt_Vietnamese-Home-Cooking.jpg\" alt=\"Vietnamese Home Cooking by Charles Phan\" title=\"Vietnamese Home Cooking by Charles Phan\" width=\"400\" height=\"493\" class=\"alignnone size-full wp-image-49673\">\u003c/a>\u003c/p>\n\u003cp>Phan put Vietnamese cooking on the American culinary landscape when he opened the Slanted Door restaurant on Valencia Street in the Mission back in 1995. It was the first restaurant of its type to offer high-end Vietnamese food, often made with farm-fresh and as-local-as-possible ingredients. From there, he has built a mini-empire of Bay Area restaurants and was one of the first anchor tenants to sign on to the remodeled Ferry Building landmark in 2004. \u003c/p>\n\u003cp>That year, he won the James Beard Foundation award for Best Chef, California and in 2011 was inducted into the foundation's \u003ca href=\"http://sf.eater.com/archives/2011/05/10/mike_tusk_and_charles_phan_win_james_beard_restaurant_and_chef_awards_2011_mike_tusk_and_charles_pha.php\">Who's Who of Food & Beverage in America\u003c/a>. Born in Da Lat, Vietnam in 1962, Phan and his parents and siblings all relocated to Guam just before the fall of Saigon. They spent two years there before settling in San Francisco in 1977. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites talked to Phan via phone interview about his new book, cooking with Alice Waters, his “refugee thinking” and upcoming Bourbon and fried chicken “Southern bar” concept. His comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why do a book now?\u003c/strong>\u003cbr>\nPhan: I needed more recipes to fill the book so I had to wait. [Laughs.] The recipes are all similar to what we do at the restaurant, which is to promote Vietnamese cooking. I think a lot of people don't understand the way and how Vietnamese eat their food and what the philosophy is behind each technique. We have to explain that all the time and tell people “this is how you eat the food.” I did the book because I hope there’s interest. I lunch every year with the Ten Speed and Chronicle Books folks, and they’ve encouraged me for the last ten years to do this book. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Out the Door at the Westfield Mall shuttered under somewhat mysterious circumstances. What happened?\u003c/strong>\u003cbr>\nPhan: I can’t really talk about it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you see yourself in relation to being a cook and businessman?\u003c/strong>\u003cbr>\nPhan: For the title of chef or cook, I don’t really differentiate. At the end of day, you’re making food for people. I didn’t come from formal training. Yet, we’re all after the same thing -- making amazing food for people. I don’t really worry about the hierarchy of a name. I think every chef is nervous about what they do. If not, then it’s not interesting. \u003c/p>\n\u003cp>As for business, it’s like doing homework in college. If you want to pass the test, you have to do it. Or you blow it and don’t turn in your paper. A lot of people become our family soon after they become our staff. I don't see them leaving and so it makes sense for me to figure out a way to make a lot of money for all of us, a nest egg. Work-wise, we grow and change and can’t always be in the same spot. Like when a bartender becomes a bar manager, we can take that into account when we're looking at growing the business. We’re about to start a bourbon concept and will be able to move as a group. We may do something that’s cocktail-centric but food’s always in play. Maybe the next project could be a wine bar. It’s really about growing the family so we don't put all our eggs in one basket. I enjoy the business and work side of it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\" alt=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" title=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49675\">\u003c/a>\u003cbr>\n\u003cem>Vietnamese meal. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Even with the existing restaurant, we look at how to improve and change it so we’re not stagnant. We’re always asking, “Is there anything else we can do?” Also people come for shaking beef... they are looking for that and that’s what they want. Especially if it takes a couple of weeks to get a reservation! \u003c/p>\n\u003cp>I was just cooking at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> the other night, for the book tour. And Alice said “You’re so good at this and so comfortable.” \u003c/p>\n\u003cp>And I said, “Yeah, I don’t get to do this every day. I have other obligations.” She said if she had her druthers, she’d also be in the kitchen every day. But we are grown-ups so we have to take care of things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You live near the Fillmore. Do you have any favorite food or drink spots?\u003c/strong>\u003cbr>\nPhan: If I go home, I go home. I promised my kids that I’ll be home 3-4 nights a week. Yet I don’t go home every night by dinnertime. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chutneysf.com/\">Chutney\u003c/a> is one of my favorites. Usually, I get a cocktail at \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a> or at \u003ca href=\"http://tradbar.com/\">Tradition bar\u003c/a> across the street. There I can get high-end cocktails and good food. At Chutney, I really like their food and I don’t have to make a reservation. I think a lot of restaurant people can’t deal with doing a reservation at a restaurant on a busy night.\u003c/p>\n\u003cp>For cocktails, often I drink at my own place because I get them for free. [Laughs.] At least in my head I’m not paying.\u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is a good spot.\u003c/p>\n\u003cp>We’re doing a whole bourbon and fried chicken “Southern bar” concept. I’m working with my good friend Olle Lundberg. He and I both got addicted to bourbon, which is why were doing this project. \u003c/p>\n\u003cp>I didn’t really drink a lot of cocktails until we moved to the Ferry Building. I started with a Margarita and tequila. Next thing you know I tried bourbon. I tend to like it straight up and neat to cut back on the sugar. Bourbon is sort of like the alcohol of choice. It’s going to be harder and harder to get good bourbon. Big companies are taking over all these small distilleries.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nPhan: My father. My parents ended up doing stuff they’d never done before. They opened a sewing shop -- and my mother had never threaded before. I call it the refugee thinking. Do your homework, and if you can deal with the worst-case scenario, you can deal with it. And if you can’t, you can’t. I always look to other chefs and reflect on what they are doing. With Alice Waters and her restaurant: when I was in Berkeley, it was seeing not just how she did the organic thing but the way she runs her business. Her menu was small. She’d put up six to seven items and customers would come in to eat. Prior to that, most Chinese restaurants had 100 items. That just gave me the confidence I needed.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business? Do you have any funny stories?\u003c/strong>\u003cbr>\nPhan: I was cooking at Chez Panisse, cooking on Monday and it was really hot. I felt like people were making fun of me for bringing Vietnamese food to Berkeley and also the weather from Vietnam. On the second seating, the power went out and we had to put out the fire. There was smoke and dust everywhere. I looked like I had Richard Gere’s hair -- it was grey. [Laughs.] I don’t look like Richard Gere. I wish I did. But I had his hair! That’s how it rolls. Nobody seemed to care that we didn’t have power. We made everybody’s food and the power went out twice. I just had a long shower after that. I was covered in dust and soot. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003cbr>\nPhan: I think the key is to learn how to eat first. If you are exposed to a lot of great food and you start building your vocabulary of flavor. First you need the palate: how to visualize the picture and how to get there. I think the book is the same -- learning how to know each dish and visualize it. Just don’t come and tell me “it’s really good.” I do that to kids a lot -- my goal is to really affect kids and get them addicted to good food. There may be a lot of things like drugs and stuff to get addicted to; I think food is better because they’ll see the joy in it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced racism in kitchen?\u003c/strong>\u003cbr>\nPhan: The first week we opened, people were expecting free tea. Every restaurant at that time gave out free tea. The whole point of opening the Slanted Door was to combat stereotypes. I think it’s just a lot of stereotypes -- customers come in saying, “where’s the bread?” They don’t do that at a $4.99 Chinese restaurant. People are very funny about expectations and pricing. A lot of people think they can get cheaper food in the Tenderloin. But obviously there are enough people that agree with my pricing. There’s a way to pay for the farmer, pay for the worker. At the end of the day it’s a capitalist society. You are not supposed to charge more than your colleague with the same genre of restaurant. But that doesn’t bother me. I am challenged by that obstacle, and look at it as a puzzle to figure out. We’re a little different and I’m completely comfortable in what I’m charging and what pork I’m serving. At some point you can’t please everybody. You shouldn’t put out food you don’t like. I’m not a big mussel fan so it’s not on the menu. That’s just my preference. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "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. ",
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"marketplace": {
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"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",
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"source": "American Public Media"
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"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.",
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"onourwatch": {
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"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?",
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"on-the-media": {
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"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",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/pbs-newshour",
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
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"planet-money": {
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"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",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"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",
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"order": 5
},
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"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/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"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",
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"source": "PRI"
},
"link": "/radio/program/pri-the-world",
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"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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