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"bio": "Vi Zahajszky, originally from Hungary, Boston, and New York, drove across the country to San Francisco a few years ago with her husband Chris and a rescue pup named The Bandit. By day she works at KQED and is involved in the station's new media efforts. By night, her passions lie in vegan food and fashion. Her own blog, \u003ca href=\"http://plantmade.me/\">plantmade\u003c/a>, focuses on vegan and cruelty-free fashion. She is a fashion writer for eco-conscious website \u003ca href=\"http://www.onegreenplanet.org/\">One Green Planet\u003c/a>, and has contributed to SF vegan lifestyle blog \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a> and San Diego food blog \u003ca href=\"http://www.pizzellesbakery.com/blog/\">Pizzelles\u003c/a>.\r\nCurrently studying fashion design and pattern-making at Apparel Arts in San Francisco, she has plans to eventually develop a vegan clothing line. You can find her on \u003ca href=\"http://www.facebook.com/?ref=logo#!/pages/Plantmade/202383299779143\">facebook\u003c/a> and on twitter \u003ca href=\"http://twitter.com/#!/plantmade\">@plantmade\u003c/a>.",
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"disqusTitle": "Baking Bread in the Digital Era with Michael Ruhlman",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-icon.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-icon.png\" alt=\"Bread Baking App for iPhone and iPad\" title=\"Bread Baking App for iPhone and iPad\" width=\"203\" height=\"201\" class=\"alignleft size-full wp-image-29689\">\u003c/a>You're probably already familiar with \u003ca href=\"http://ruhlman.com/\" title=\"Michael Ruhlman\">Michael Ruhlman\u003c/a>. He's written \u003ca href=\"http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fentity%2FMichael-Ruhlman%2FB001H6G9JW%3Fie%3DUTF8%26ref_%3Dntt_athr_dp_pel_1%23&tag=httpwwwwasabi-20&linkCode=ur2&camp=1789&creative=390957\" rel=\"nofollow\">many popular food-related books\u003c/a>, and is a \u003ca href=\"http://ruhlman.com/2009/01/behind-the-scen/\" title=\"Behind the Scenes of Iron Chef\">regular guest\u003c/a> on a host of \u003ca href=\"http://www.foodnetwork.com/videos/judge-michael-ruhlman/14923.html\" title=\"Judge Michael Ruhlman\" rel=\"nofollow\">television cooking shows\u003c/a>. Media-wise, he's everywhere. \u003c/p>\n\u003cp>It shouldn't be a surprise, then, that Ruhlman has also made been actively porting his brand over to the mobile app space. His first iPhone/iPad app, \u003ca href=\"http://itunes.apple.com/us/app/ratio/id345119718?mt=8\" title=\"Ratio Cooking App\">Ratio\u003c/a>, is a digital followup to his book \u003cem>Ratio: The Simple Codes Behind the Craft of Everyday Cooking\u003c/em>. The Ratio app helps you calculate the amount of ingredients necessary to create a series of fundamental culinary preparations. The rational behind both the book and the app is that when you know a culinary ratio, you don’t need a recipe. Instead, you have thousands of possibilities at your fingertips -- no cookbook required.\u003c/p>\n\u003cp>Michael's second mobile app, \u003ca href=\"http://itunes.apple.com/us/app/bread-baking-basics/id412454400?mt=8\" title=\"Bread Baking App for iPhone/iPad\">Bread Baking for iPhone/iPad\u003c/a>, takes it a step further and focuses on one particular topic: baking bread. The app provides users with a primer on home bread baking, offering clear descriptions of the tools and techniques you need for successful results. The Bread Baking Basics app measures all the ingredients, calculates the amounts, and gives you step-by-step instructions for making great bread based on what you want. \u003c/p>\n\u003cp>Please welcome Michael Ruhlman as he tells us more about his new app, and shares his overall love of bread baking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-1.jpg\" alt=\"Bread Baking App for iPhone and iPad\" title=\"Bread Baking App for iPhone and iPad\" width=\"320\" height=\"480\" class=\"alignnone size-full wp-image-29687\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Can you give us an overview of Bread Baking Basics, in your own words?\u003c/strong>\u003c/p>\n\u003cp>Bread Baking Basics is an app that describes the fundamentals of baking bread. It automatically calculates ingredient amounts according to how much bread you want to make and gives you techniques for all kinds of breads, from sourdough to rye to multigrain.\u003c/p>\n\u003cp>\u003cstrong>What made you decide to develop an app that teaches people how to bake bread? What was your inspiration?\u003c/strong>\u003c/p>\n\u003cp>My initial inclination, along with my partner in these products, was to develop a series of cooking apps for the iPad and iPhone, but especially the tablet, which presents images so well. Bread was first because bread baking, completely reliant on ratios, so readily lent itself to tablets and smart phones and what they are capable of doing that books, television and the internet can't do: create recipes designed specifically for each user. \u003c/p>\n\u003cp>Do you measure in ounces or grams? The app adjusts to your preference. Do you have a stand mixer or are you mixing by hand? The app changes instructions and images based on your equipment. Do you want to make one pizza dough or four? Bread Baking Basics calculates how much flour, water, yeast and salt you will need depending on what you tell it. It also allows us to include many, many images for each recipe step (I'm very lucky to be \u003ca href=\"http://ruhlmanphotography.com/\" title=\"Donna Ruhlman\">married to a photographer\u003c/a> who can shoot high quality pix).\u003c/p>\n\u003cp>One of the coolest things about apps is that they're organic -- they can change. I'll be adding a no-knead ratio and a gluten-free ratio soon, which will automatically update to anyone who has already purchased the original app.\u003c/p>\n\u003cp>Next up, we're planning a sausage making basics app, followed by a pickling app.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-2.jpg\" alt=\"Bread Baking App for iPhone and iPad\" title=\"Bread Baking App for iPhone and iPad\" width=\"320\" height=\"480\" class=\"alignnone size-full wp-image-29688\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Can you tell us a little about the process of developing the app? Was it like developing a cookbook?\u003c/strong>\u003c/p>\n\u003cp>For me, it was very much like developing a book. Writing text, taking shots of what the food should really look like in your kitchen, writing and then testing recipes. \u003ca href=\"http://wubbahed.com/\" title=\"Mobile Apps\">Will Turnage\u003c/a> takes care of all the coding, debugging, beta testing, and uploading to the apple store.\u003c/p>\n\u003cp>\u003cstrong>What can a user expect to learn from your Bread Baking Basics app?\u003c/strong>\u003c/p>\n\u003cp>Users will learn the primary steps of making satisfying bread, but more, I hope, they will gain the confidence and excitement to engage in this ancient, fundamental, and deeply satisfying craft.\u003c/p>\n\u003cp>\u003cstrong>Entitled \"Bread Baking Basics,\" it sounds like the app is geared towards those just starting out baking bread. Will it appeal to intermediate and advanced bakers as well? How so?\u003c/strong>\u003c/p>\n\u003cp>If a beginner reads the text and follows the recipes, the app will give them the ability to make good bread at home. For intermediate bakers it will introduce them to different bread doughs, such as multigrains and ryes and wild yeast doughs. The app is not intended for the advanced baker (most of whom could teach me more than I can teach them), but it does provide them a handy bread calculator based on standard bakers percentages. And it's a great resource for professional cooks who may need to come up with some bread recipes on the fly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/ruhlman_side.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/ruhlman_side.jpg\" alt=\"Michael Ruhlman\" title=\"Michael Ruhlman\" width=\"300\" height=\"267\" class=\"alignnone size-full wp-image-29696\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Donna Ruhlman\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How is Bread Baking Basics different from the bread baking portion of the Ratio app?\u003c/strong>\u003c/p>\n\u003cp>That just gives one ratio for a basic bread dough, white bread; the Bread Baking Basics app adds multiple doughs, multiple shapes, a great deal more written information, with lots of images.\u003c/p>\n\u003cp>\u003cstrong>If someone wanted to continue their bread baking education after they've made it through all of the recipes and tutorials in your app, what would you recommend as the next step?\u003c/strong>\u003c/p>\n\u003cp>Read and practice. Professional bread bakers spend their whole lives focused on the various combinations of just four fundamental ingredients. It's inexhaustible and infinitely complex.\u003c/p>\n\u003cp>\u003cstrong>What other bread baking resources, book, etc, would you recommend to readers?\u003c/strong>\u003c/p>\n\u003cp>I like \u003ca href=\"http://www.thefreshloaf.com/\" title=\"Bread Baking Blog\">thefreshloaf blog\u003c/a>, and we give a list of recommended bread books for further reading.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Other related posts you might enjoy on Ruhlman.com:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/06/update-bouchon-bakery-cookbook/\" title=\"Update: Bouchon Bakery Cookbook\">Update: Bouchon Bakery Cookbook\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/05/veal-stock-and-guinness-bread/\" title=\"Veal Stock and Guinness Bread\">Veal Stock and Guinness Bread\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/02/no-knead-bread-a-converts-story/\" title=\"No-Knead Bread: A Convert’s Story\">No-Knead Bread: A Convert’s Story\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/05/what-makes-a-great-cooking-app/\" title=\"What makes a great cooking app?\">What makes a great cooking app?\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2010 Interview:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/michael-ruhlman-author-food-blogger/\" title=\"Food Blogger Spotlight: Michael Ruhlman\">Food Blogger Spotlight: Michael Ruhlman\u003c/a>\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/24/2011/06/bread-baking-app-icon.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-icon.png\" alt=\"Bread Baking App for iPhone and iPad\" title=\"Bread Baking App for iPhone and iPad\" width=\"203\" height=\"201\" class=\"alignleft size-full wp-image-29689\">\u003c/a>You're probably already familiar with \u003ca href=\"http://ruhlman.com/\" title=\"Michael Ruhlman\">Michael Ruhlman\u003c/a>. He's written \u003ca href=\"http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fentity%2FMichael-Ruhlman%2FB001H6G9JW%3Fie%3DUTF8%26ref_%3Dntt_athr_dp_pel_1%23&tag=httpwwwwasabi-20&linkCode=ur2&camp=1789&creative=390957\" rel=\"nofollow\">many popular food-related books\u003c/a>, and is a \u003ca href=\"http://ruhlman.com/2009/01/behind-the-scen/\" title=\"Behind the Scenes of Iron Chef\">regular guest\u003c/a> on a host of \u003ca href=\"http://www.foodnetwork.com/videos/judge-michael-ruhlman/14923.html\" title=\"Judge Michael Ruhlman\" rel=\"nofollow\">television cooking shows\u003c/a>. Media-wise, he's everywhere. \u003c/p>\n\u003cp>It shouldn't be a surprise, then, that Ruhlman has also made been actively porting his brand over to the mobile app space. His first iPhone/iPad app, \u003ca href=\"http://itunes.apple.com/us/app/ratio/id345119718?mt=8\" title=\"Ratio Cooking App\">Ratio\u003c/a>, is a digital followup to his book \u003cem>Ratio: The Simple Codes Behind the Craft of Everyday Cooking\u003c/em>. The Ratio app helps you calculate the amount of ingredients necessary to create a series of fundamental culinary preparations. The rational behind both the book and the app is that when you know a culinary ratio, you don’t need a recipe. Instead, you have thousands of possibilities at your fingertips -- no cookbook required.\u003c/p>\n\u003cp>Michael's second mobile app, \u003ca href=\"http://itunes.apple.com/us/app/bread-baking-basics/id412454400?mt=8\" title=\"Bread Baking App for iPhone/iPad\">Bread Baking for iPhone/iPad\u003c/a>, takes it a step further and focuses on one particular topic: baking bread. The app provides users with a primer on home bread baking, offering clear descriptions of the tools and techniques you need for successful results. The Bread Baking Basics app measures all the ingredients, calculates the amounts, and gives you step-by-step instructions for making great bread based on what you want. \u003c/p>\n\u003cp>Please welcome Michael Ruhlman as he tells us more about his new app, and shares his overall love of bread baking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-1.jpg\" alt=\"Bread Baking App for iPhone and iPad\" title=\"Bread Baking App for iPhone and iPad\" width=\"320\" height=\"480\" class=\"alignnone size-full wp-image-29687\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Can you give us an overview of Bread Baking Basics, in your own words?\u003c/strong>\u003c/p>\n\u003cp>Bread Baking Basics is an app that describes the fundamentals of baking bread. It automatically calculates ingredient amounts according to how much bread you want to make and gives you techniques for all kinds of breads, from sourdough to rye to multigrain.\u003c/p>\n\u003cp>\u003cstrong>What made you decide to develop an app that teaches people how to bake bread? What was your inspiration?\u003c/strong>\u003c/p>\n\u003cp>My initial inclination, along with my partner in these products, was to develop a series of cooking apps for the iPad and iPhone, but especially the tablet, which presents images so well. Bread was first because bread baking, completely reliant on ratios, so readily lent itself to tablets and smart phones and what they are capable of doing that books, television and the internet can't do: create recipes designed specifically for each user. \u003c/p>\n\u003cp>Do you measure in ounces or grams? The app adjusts to your preference. Do you have a stand mixer or are you mixing by hand? The app changes instructions and images based on your equipment. Do you want to make one pizza dough or four? Bread Baking Basics calculates how much flour, water, yeast and salt you will need depending on what you tell it. It also allows us to include many, many images for each recipe step (I'm very lucky to be \u003ca href=\"http://ruhlmanphotography.com/\" title=\"Donna Ruhlman\">married to a photographer\u003c/a> who can shoot high quality pix).\u003c/p>\n\u003cp>One of the coolest things about apps is that they're organic -- they can change. I'll be adding a no-knead ratio and a gluten-free ratio soon, which will automatically update to anyone who has already purchased the original app.\u003c/p>\n\u003cp>Next up, we're planning a sausage making basics app, followed by a pickling app.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-2.jpg\" alt=\"Bread Baking App for iPhone and iPad\" title=\"Bread Baking App for iPhone and iPad\" width=\"320\" height=\"480\" class=\"alignnone size-full wp-image-29688\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Can you tell us a little about the process of developing the app? Was it like developing a cookbook?\u003c/strong>\u003c/p>\n\u003cp>For me, it was very much like developing a book. Writing text, taking shots of what the food should really look like in your kitchen, writing and then testing recipes. \u003ca href=\"http://wubbahed.com/\" title=\"Mobile Apps\">Will Turnage\u003c/a> takes care of all the coding, debugging, beta testing, and uploading to the apple store.\u003c/p>\n\u003cp>\u003cstrong>What can a user expect to learn from your Bread Baking Basics app?\u003c/strong>\u003c/p>\n\u003cp>Users will learn the primary steps of making satisfying bread, but more, I hope, they will gain the confidence and excitement to engage in this ancient, fundamental, and deeply satisfying craft.\u003c/p>\n\u003cp>\u003cstrong>Entitled \"Bread Baking Basics,\" it sounds like the app is geared towards those just starting out baking bread. Will it appeal to intermediate and advanced bakers as well? How so?\u003c/strong>\u003c/p>\n\u003cp>If a beginner reads the text and follows the recipes, the app will give them the ability to make good bread at home. For intermediate bakers it will introduce them to different bread doughs, such as multigrains and ryes and wild yeast doughs. The app is not intended for the advanced baker (most of whom could teach me more than I can teach them), but it does provide them a handy bread calculator based on standard bakers percentages. And it's a great resource for professional cooks who may need to come up with some bread recipes on the fly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/ruhlman_side.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/ruhlman_side.jpg\" alt=\"Michael Ruhlman\" title=\"Michael Ruhlman\" width=\"300\" height=\"267\" class=\"alignnone size-full wp-image-29696\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Donna Ruhlman\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How is Bread Baking Basics different from the bread baking portion of the Ratio app?\u003c/strong>\u003c/p>\n\u003cp>That just gives one ratio for a basic bread dough, white bread; the Bread Baking Basics app adds multiple doughs, multiple shapes, a great deal more written information, with lots of images.\u003c/p>\n\u003cp>\u003cstrong>If someone wanted to continue their bread baking education after they've made it through all of the recipes and tutorials in your app, what would you recommend as the next step?\u003c/strong>\u003c/p>\n\u003cp>Read and practice. Professional bread bakers spend their whole lives focused on the various combinations of just four fundamental ingredients. It's inexhaustible and infinitely complex.\u003c/p>\n\u003cp>\u003cstrong>What other bread baking resources, book, etc, would you recommend to readers?\u003c/strong>\u003c/p>\n\u003cp>I like \u003ca href=\"http://www.thefreshloaf.com/\" title=\"Bread Baking Blog\">thefreshloaf blog\u003c/a>, and we give a list of recommended bread books for further reading.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Other related posts you might enjoy on Ruhlman.com:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/06/update-bouchon-bakery-cookbook/\" title=\"Update: Bouchon Bakery Cookbook\">Update: Bouchon Bakery Cookbook\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/05/veal-stock-and-guinness-bread/\" title=\"Veal Stock and Guinness Bread\">Veal Stock and Guinness Bread\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/02/no-knead-bread-a-converts-story/\" title=\"No-Knead Bread: A Convert’s Story\">No-Knead Bread: A Convert’s Story\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/05/what-makes-a-great-cooking-app/\" title=\"What makes a great cooking app?\">What makes a great cooking app?\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2010 Interview:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/michael-ruhlman-author-food-blogger/\" title=\"Food Blogger Spotlight: Michael Ruhlman\">Food Blogger Spotlight: Michael Ruhlman\u003c/a>\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/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg\" alt=\"Gluten Free Vegan Mac and Cheese\" title=\"Gluten Free Vegan Mac and Cheese\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28648\">\u003c/a>\u003c/p>\n\u003cp>As I'm sure you know, macaroni and cheese is all the rage right now. With \u003ca href=\"http://homeroom510.com/\">entire restaurants dedicated\u003c/a> to the creamy, comforting stuff, it's clear that it's a childhood favorite that we don't outgrow. Vegans have long been in the practice of creating amazing versions of animal-ingredient-free varieties. There's even an entire blog dedicated to it called the \u003ca href=\"http://thenoochynoodle.wordpress.com/\">Noochy Noodle\u003c/a>. But what if you are vegan and also gluten-free? Just because a vegan gets diagnosed with celiac disease or gluten sensitivity his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to their vegan lifestyle. \u003c/p>\n\u003cp>The two main components in traditional mac and cheese are dairy and wheat. So, you may wonder how a gluten-free vegan could possibly, of all dishes, manage to eat some. Believe it or not, it's possible to create a delectable, velvety, savory bowl of noodles that will satisfy even an omnivore. I know of four restaurants in the Bay Area that serve gluten-free vegan mac and cheese: \u003ca href=\"http://source-sf.com/our_food.php\">Source\u003c/a>, \u003ca href=\"http://natures-express.com/\">Nature's Express\u003c/a>, \u003ca href=\"http://www.cafegratitude.com/\">Cafe Gratitude\u003c/a> (and a raw variety at that!), and \u003ca href=\"http://thenoochynoodle.wordpress.com/2011/02/27/oaklands-new-mac-and-cheese-restaurant-homeroom/\">Homeroom\u003c/a>. However, everyone knows that nothing beats homemade. So, let's start with some cashews and some rice pasta and take it from there...\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Vegan Macaroni and Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> \u003cem>This makes a cheesy, gooey mac and cheese. I prefer not to bake it so that the nut base doesn't get too dry or congeal. The base for the cheese sauce was inspired by the \u003ca href=\"http://chocolateandzucchini.com/archives/2008/11/raw_cashew_cheese.php\">Raw Cashew Cheese recipe on Chocolate & Zucchini\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Mac-and-Cheese-Ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Mac-and-Cheese-Ingredients1.jpg\" alt=\"Mac and Cheese Ingredients\" title=\"Mac and Cheese Ingredients\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28650\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> After soaking cashews, 15 min\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 10 min\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 15 min (some steps are done simultaneously)\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 4 2-cup servings \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cup cashews (soaked for 6 hours or overnight -- measure after soaking)\u003c/li>\n\u003cli>1/2 cup vegan milk (I used homemade \u003ca href=\"http://vegetarian.about.com/od/rawfoodsrecipes/r/cashewmilk.htm\">cashew milk\u003c/a>, but any other type would work)\u003c/li>\n\u003cli>1/4 cup roasted red peppers (from a jar works fine)\u003c/li>\n\u003cli>3 tablespoons white wine (find a \u003ca href=\"http://www.barnivore.com/\">vegan variety here\u003c/a>)*\u003c/li>\n\u003cli>2 tablespoons \u003ca href=\"http://en.wikipedia.org/wiki/Nutritional_yeast\">nutritional yeast\u003c/a>\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>1 teaspoon apple cider vinegar\u003c/li>\n\u003cli>1 tablespoon \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance\u003c/a> (I prefer the soy-free variety, which would also make this a soy-free recipe.)\u003c/li>\n\u003cli>1 large clove of garlic, chopped\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>black pepper to taste (but I recommend a lot)\u003c/li>\n\u003cli>1 bag Trader Joe's Organic Brown Rice Fusilli Pasta (This is the best gluten-free pasta I have found, and it's only $1.99. It comes in other shapes, but fusilli is the best.)**\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Trader-Joes-Brown-Rice-Pasta1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Trader-Joes-Brown-Rice-Pasta1.jpg\" alt=\"Trader Joes Brown Rice Pasta\" title=\"Trader Joes Brown Rice Pasta\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28652\">\u003c/a>\u003c/p>\n\u003cp>*The addition of wine and vinegar helps give the sauce the sharp taste that the fermentation in dairy cheese produces.\u003cbr>\n**If you are not gluten-free, you can totally use regular wheat pasta here as well.\u003cbr>\nNote: If you're not feeling the macaroni part, you can also just make the sauce and use it for other recipes that call for cheesy concoctions, like a vegan fondue, over veggies, or drizzled on vegan pizza. \u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003c/ul>\u003col>\n\u003cli>Start cooking the pasta according to directions. I've learned that exactly 8 minutes is the ideal time for the Trader Joe's brand.\u003c/li>\n\u003cli>In the meantime put all other ingredients into a blender and gradually increase the speed to the highest possible, and blend until completely smooth. I highly recommend using a good quality (preferably high-speed) blender like a \u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a> to get the creamiest consistency possible. But whatever blender you use, the key it to get it as smooth as possible and without any gritty texture. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Cheese-Sauce-in-Blender1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Cheese-Sauce-in-Blender1.jpg\" alt=\"Cheese Sauce in Blender\" title=\"Cheese Sauce in Blender\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28654\">\u003c/a>\u003c/p>\n\u003cli>Pour \"cheese\" mixture into a pot and over medium low heat, gradually heat sauce while constantly stirring with a whisk. \u003c/li>\n\u003cli>Drain noodles, rinse for a second, and while still wet combine with cheese sauce.\u003c/li>\n\u003cli>Stir.\u003c/li>\n\u003cli>Eat.\u003c/li>\n\u003cp>You can also customize this recipe easily. Add a little cayenne or jalapeños for a kick. Sprinkle with gluten-free bread crumbs or crumbled potato chips. Stir in peas or broccoli florets. Use your imagination! Then grab a bowl, pile in the creamy pasta, and relive your childhood (maybe add some \u003ca href=\"http://www.tv.com/tvs-13-best-cartoons...-for-grown-ups/story/21454.html\">grown-up cartoons\u003c/a> for even more authenticity). \u003c/p>\n\u003c/ol>\n",
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"excerpt": "Macaroni and cheese is all the rage right now and everyone should have a chance to get in on reliving this childhood classic. Here's a creamy, velvety recipe that's vegan, gluten-free, and just as delicious as the dairy variety. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg\" alt=\"Gluten Free Vegan Mac and Cheese\" title=\"Gluten Free Vegan Mac and Cheese\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28648\">\u003c/a>\u003c/p>\n\u003cp>As I'm sure you know, macaroni and cheese is all the rage right now. With \u003ca href=\"http://homeroom510.com/\">entire restaurants dedicated\u003c/a> to the creamy, comforting stuff, it's clear that it's a childhood favorite that we don't outgrow. Vegans have long been in the practice of creating amazing versions of animal-ingredient-free varieties. There's even an entire blog dedicated to it called the \u003ca href=\"http://thenoochynoodle.wordpress.com/\">Noochy Noodle\u003c/a>. But what if you are vegan and also gluten-free? Just because a vegan gets diagnosed with celiac disease or gluten sensitivity his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to their vegan lifestyle. \u003c/p>\n\u003cp>The two main components in traditional mac and cheese are dairy and wheat. So, you may wonder how a gluten-free vegan could possibly, of all dishes, manage to eat some. Believe it or not, it's possible to create a delectable, velvety, savory bowl of noodles that will satisfy even an omnivore. I know of four restaurants in the Bay Area that serve gluten-free vegan mac and cheese: \u003ca href=\"http://source-sf.com/our_food.php\">Source\u003c/a>, \u003ca href=\"http://natures-express.com/\">Nature's Express\u003c/a>, \u003ca href=\"http://www.cafegratitude.com/\">Cafe Gratitude\u003c/a> (and a raw variety at that!), and \u003ca href=\"http://thenoochynoodle.wordpress.com/2011/02/27/oaklands-new-mac-and-cheese-restaurant-homeroom/\">Homeroom\u003c/a>. However, everyone knows that nothing beats homemade. So, let's start with some cashews and some rice pasta and take it from there...\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Vegan Macaroni and Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> \u003cem>This makes a cheesy, gooey mac and cheese. I prefer not to bake it so that the nut base doesn't get too dry or congeal. The base for the cheese sauce was inspired by the \u003ca href=\"http://chocolateandzucchini.com/archives/2008/11/raw_cashew_cheese.php\">Raw Cashew Cheese recipe on Chocolate & Zucchini\u003c/a>.\u003c/em> \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/24/2011/06/Mac-and-Cheese-Ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Mac-and-Cheese-Ingredients1.jpg\" alt=\"Mac and Cheese Ingredients\" title=\"Mac and Cheese Ingredients\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28650\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> After soaking cashews, 15 min\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 10 min\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 15 min (some steps are done simultaneously)\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 4 2-cup servings \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cup cashews (soaked for 6 hours or overnight -- measure after soaking)\u003c/li>\n\u003cli>1/2 cup vegan milk (I used homemade \u003ca href=\"http://vegetarian.about.com/od/rawfoodsrecipes/r/cashewmilk.htm\">cashew milk\u003c/a>, but any other type would work)\u003c/li>\n\u003cli>1/4 cup roasted red peppers (from a jar works fine)\u003c/li>\n\u003cli>3 tablespoons white wine (find a \u003ca href=\"http://www.barnivore.com/\">vegan variety here\u003c/a>)*\u003c/li>\n\u003cli>2 tablespoons \u003ca href=\"http://en.wikipedia.org/wiki/Nutritional_yeast\">nutritional yeast\u003c/a>\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>1 teaspoon apple cider vinegar\u003c/li>\n\u003cli>1 tablespoon \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance\u003c/a> (I prefer the soy-free variety, which would also make this a soy-free recipe.)\u003c/li>\n\u003cli>1 large clove of garlic, chopped\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>black pepper to taste (but I recommend a lot)\u003c/li>\n\u003cli>1 bag Trader Joe's Organic Brown Rice Fusilli Pasta (This is the best gluten-free pasta I have found, and it's only $1.99. It comes in other shapes, but fusilli is the best.)**\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Trader-Joes-Brown-Rice-Pasta1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Trader-Joes-Brown-Rice-Pasta1.jpg\" alt=\"Trader Joes Brown Rice Pasta\" title=\"Trader Joes Brown Rice Pasta\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28652\">\u003c/a>\u003c/p>\n\u003cp>*The addition of wine and vinegar helps give the sauce the sharp taste that the fermentation in dairy cheese produces.\u003cbr>\n**If you are not gluten-free, you can totally use regular wheat pasta here as well.\u003cbr>\nNote: If you're not feeling the macaroni part, you can also just make the sauce and use it for other recipes that call for cheesy concoctions, like a vegan fondue, over veggies, or drizzled on vegan pizza. \u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003c/ul>\u003col>\n\u003cli>Start cooking the pasta according to directions. I've learned that exactly 8 minutes is the ideal time for the Trader Joe's brand.\u003c/li>\n\u003cli>In the meantime put all other ingredients into a blender and gradually increase the speed to the highest possible, and blend until completely smooth. I highly recommend using a good quality (preferably high-speed) blender like a \u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a> to get the creamiest consistency possible. But whatever blender you use, the key it to get it as smooth as possible and without any gritty texture. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Cheese-Sauce-in-Blender1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Cheese-Sauce-in-Blender1.jpg\" alt=\"Cheese Sauce in Blender\" title=\"Cheese Sauce in Blender\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28654\">\u003c/a>\u003c/p>\n\u003cli>Pour \"cheese\" mixture into a pot and over medium low heat, gradually heat sauce while constantly stirring with a whisk. \u003c/li>\n\u003cli>Drain noodles, rinse for a second, and while still wet combine with cheese sauce.\u003c/li>\n\u003cli>Stir.\u003c/li>\n\u003cli>Eat.\u003c/li>\n\u003cp>You can also customize this recipe easily. Add a little cayenne or jalapeños for a kick. Sprinkle with gluten-free bread crumbs or crumbled potato chips. Stir in peas or broccoli florets. Use your imagination! Then grab a bowl, pile in the creamy pasta, and relive your childhood (maybe add some \u003ca href=\"http://www.tv.com/tvs-13-best-cartoons...-for-grown-ups/story/21454.html\">grown-up cartoons\u003c/a> for even more authenticity). \u003c/p>\n\u003c/ol>\n\u003c/div>\u003c/p>",
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"disqusTitle": "What to Bring to the Gluten-Free Vegan Potluck: Quinoa-Adzuki Bean Salad",
"title": "What to Bring to the Gluten-Free Vegan Potluck: Quinoa-Adzuki Bean Salad",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I came late to the quinoa love-fest. Technically, this high-protein, high-fiber, gluten-free superfood from the Andes is not a grain, although it acts like one in the kitchen. When I was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/17/grow-a-farmer/\">UCSC farm and garden apprentice\u003c/a>, we made a lot of quinoa pancakes (not bad) and quinoa tabbouleh (surprisingly good). But too many times, I've had it served plain as plain and here, I must tell you: Quinoa, You're No Rice. Sad to say, you're not even couscous. To me, unadorned quinoa tastes like it came out the wrong end of the flavor-extraction machine, pleasantly fluffy but free of taste.\u003c/p>\n\u003cp>So, the trick with quinoa is to treat it like tofu: as a nice, neutral backdrop just aching to become a Jackson Pollack. In other words, throw a lot of big, bright stuff at it, and you'll get something worth eating. Unlike, say, pasta, which gets exponentially tastier the more cheese, sausage, and cream you toss into it, quinoa's best partners are stubbornly healthy.\u003c/p>\n\u003cp>Which brings us to that staple of Bay Area life, the potluck. And especially, the potluck with the vegan/vegetarians, half of whom have recently gone gluten-free. I've already given out my \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/29/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day/\">potato-salad tips\u003c/a>, which could be adapted to use a vegan egg-free mayonnaise like \u003ca href=\"http://www.nasoya.com/products/original-nayonaise/original.html?utm_source=google&utm_medium=cpc&utm_term=nayonaise&utm_campaign=nasoya+-+brand&utm_content=s0WDHg4OW%7Cpcrid%7C7480872171\">Nayonaise\u003c/a>, or the tofu version in Mollie Katzen's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B003LAAA88/kqedorg-20\">Still Life with Menu.\u003c/a>\u003c/p>\n\u003cp>The tininess and cool purplish color of cooked adzuki beans work well with the colors and general small scale of everything in this salad, but you could, if pressed, use another small bean from your Mason-jar arsenal. If at all possible, soak and cook the beans yourself; canned beans are really too mushy to make a decent showing in any salad. \u003c/p>\n\u003cp>But who am I kidding? You're already looking at those half-dozen cans of organic black beans in your pantry and thinking, \"Burn through gas and raise my blood pressure angling for a parking spot at Berkeley Bowl just to get a half cup of some weird bitty bean? Not a chance!\" Okay, sister, I hear you. But at least drain and rinse those beans really, really well to get all the slimy can-muck off. (And by the way, if you've ever had a moon cake stuffed with red-bean paste, you've had adzuki beans; in Asia, where this bean originated, its nutty-sweet flavor is highly prized for use in desserts and other sweets.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This recipe is a mash-up of inspiration from two different recipes, \u003cstrong> Tangerine Quinoa Pilaf\u003c/strong> from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/21/sunset-cookbook-review/\">The Sunset Cookbook\u003c/a> and \u003cstrong>Curried Couscous Salad\u003c/strong> in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0609602195/kqedorg-20\">The Barefoot Contessa Cookbook\u003c/a>. A small amount of beans and quinoa turns into a satisfyingly generous (and protein-rich) amount of salad, and it can easily be made a day or two in advance. If your favorite farmers' market vendor has carrots in groovy colors like purple and burgundy, by all means buy them instead of the usual orange ones. You'll lose a lot of the color if you peel, so just wash well and dice. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Quinoa-Adzuki Bean Salad \u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cbr>\n\u003cem>This is a perfect addition to a potluck or picnic, as it can be made in advance, keeps well, and can be eaten by just about anyone. \u003c/em>\u003c/p>\n\u003cp> By \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/quinoa-salad500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/quinoa-salad500.jpg\" alt=\"Quinoa Salad\" title=\"Quinoa Salad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28804 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 minutes, plus 1 hour soak time for the beans\u003cspan class=\"value-title\" title=\"PT1H15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">45 minutes\u003cspan class=\"value-title\" title=\"PT45M\">\u003c/span>\u003c/span>\u003cbr>\n Total time: \u003cspan class=\"duration\">2 hours\u003cspan class=\"value-title\" title=\"PT2H\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/2 cup adzuki beans, soaked in hot water to cover for 1 hour\u003c/li>\n\u003cli class=\"ingredient\">1 cup quinoa, rinsed\u003c/li>\n\u003cli class=\"ingredient\">1 1/4 cup water\u003c/li>\n\u003cli class=\"ingredient\">generous pinch of salt\u003c/li>\n\u003cli class=\"ingredient\">grated rind and juice of 1 tangerine (or orange)\u003c/li>\n\u003cli class=\"ingredient\">1 tsp curry powder or garam masala\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup extra-virgin olive oil\u003c/li>\n\u003cli class=\"ingredient\">1 tsp apple cider vinegar\u003c/li>\n\u003cli class=\"ingredient\">Salt to taste\u003c/li>\n\u003cli class=\"ingredient\">2 tbsp raisins, currants, or dried cranberries\u003c/li>\n\u003cli class=\"ingredient\">2 carrots, peeled and diced\u003c/li>\n\u003cli class=\"ingredient\">2 scallions, minced\u003c/li>\n\u003cli class=\"ingredient\">2 tbsp minced parsley\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup lightly toasted almonds (sliced or slivered) or pine nuts\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>In a medium saucepan, cover adzuki beans with several inches of water and bring to a simmer. Cook over medium-low heat until tender, about 30-45 minutes. Remove from heat, drain, and set aside. (Beans can be cooked a day ahead.)\u003c/li>\n\u003cli>While beans are cooking, bring water, half the tangerine juice, and salt to a boil in a medium saucepan. Add quinoa. Cover the pan and reduce heat to low. Simmer gently until quinoa is cooked through, about 20 minutes.\u003c/li>\n\u003cli>Fluff up the quinoa with a fork. Scoop it into a large bowl. In a small bowl, whisk together vinegar, remaining tangerine juice, curry powder, olive oil and salt to taste. Drizzle over quinoa, tossing gently. Add adzuki beans, tangerine zest, raisins, carrots, scallions, and parsley. Taste for seasoning\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"excerpt": "Tired of taking hummus n' carrots to every vegan potluck? Feel the quinoa love instead with this vegan, gluten-free, extra-tasty quinoa-adzuki bean salad. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I came late to the quinoa love-fest. Technically, this high-protein, high-fiber, gluten-free superfood from the Andes is not a grain, although it acts like one in the kitchen. When I was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/17/grow-a-farmer/\">UCSC farm and garden apprentice\u003c/a>, we made a lot of quinoa pancakes (not bad) and quinoa tabbouleh (surprisingly good). But too many times, I've had it served plain as plain and here, I must tell you: Quinoa, You're No Rice. Sad to say, you're not even couscous. To me, unadorned quinoa tastes like it came out the wrong end of the flavor-extraction machine, pleasantly fluffy but free of taste.\u003c/p>\n\u003cp>So, the trick with quinoa is to treat it like tofu: as a nice, neutral backdrop just aching to become a Jackson Pollack. In other words, throw a lot of big, bright stuff at it, and you'll get something worth eating. Unlike, say, pasta, which gets exponentially tastier the more cheese, sausage, and cream you toss into it, quinoa's best partners are stubbornly healthy.\u003c/p>\n\u003cp>Which brings us to that staple of Bay Area life, the potluck. And especially, the potluck with the vegan/vegetarians, half of whom have recently gone gluten-free. I've already given out my \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/29/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day/\">potato-salad tips\u003c/a>, which could be adapted to use a vegan egg-free mayonnaise like \u003ca href=\"http://www.nasoya.com/products/original-nayonaise/original.html?utm_source=google&utm_medium=cpc&utm_term=nayonaise&utm_campaign=nasoya+-+brand&utm_content=s0WDHg4OW%7Cpcrid%7C7480872171\">Nayonaise\u003c/a>, or the tofu version in Mollie Katzen's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B003LAAA88/kqedorg-20\">Still Life with Menu.\u003c/a>\u003c/p>\n\u003cp>The tininess and cool purplish color of cooked adzuki beans work well with the colors and general small scale of everything in this salad, but you could, if pressed, use another small bean from your Mason-jar arsenal. If at all possible, soak and cook the beans yourself; canned beans are really too mushy to make a decent showing in any salad. \u003c/p>\n\u003cp>But who am I kidding? You're already looking at those half-dozen cans of organic black beans in your pantry and thinking, \"Burn through gas and raise my blood pressure angling for a parking spot at Berkeley Bowl just to get a half cup of some weird bitty bean? Not a chance!\" Okay, sister, I hear you. But at least drain and rinse those beans really, really well to get all the slimy can-muck off. (And by the way, if you've ever had a moon cake stuffed with red-bean paste, you've had adzuki beans; in Asia, where this bean originated, its nutty-sweet flavor is highly prized for use in desserts and other sweets.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This recipe is a mash-up of inspiration from two different recipes, \u003cstrong> Tangerine Quinoa Pilaf\u003c/strong> from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/21/sunset-cookbook-review/\">The Sunset Cookbook\u003c/a> and \u003cstrong>Curried Couscous Salad\u003c/strong> in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0609602195/kqedorg-20\">The Barefoot Contessa Cookbook\u003c/a>. A small amount of beans and quinoa turns into a satisfyingly generous (and protein-rich) amount of salad, and it can easily be made a day or two in advance. If your favorite farmers' market vendor has carrots in groovy colors like purple and burgundy, by all means buy them instead of the usual orange ones. You'll lose a lot of the color if you peel, so just wash well and dice. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Quinoa-Adzuki Bean Salad \u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cbr>\n\u003cem>This is a perfect addition to a potluck or picnic, as it can be made in advance, keeps well, and can be eaten by just about anyone. \u003c/em>\u003c/p>\n\u003cp> By \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/quinoa-salad500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/quinoa-salad500.jpg\" alt=\"Quinoa Salad\" title=\"Quinoa Salad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28804 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 minutes, plus 1 hour soak time for the beans\u003cspan class=\"value-title\" title=\"PT1H15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">45 minutes\u003cspan class=\"value-title\" title=\"PT45M\">\u003c/span>\u003c/span>\u003cbr>\n Total time: \u003cspan class=\"duration\">2 hours\u003cspan class=\"value-title\" title=\"PT2H\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/2 cup adzuki beans, soaked in hot water to cover for 1 hour\u003c/li>\n\u003cli class=\"ingredient\">1 cup quinoa, rinsed\u003c/li>\n\u003cli class=\"ingredient\">1 1/4 cup water\u003c/li>\n\u003cli class=\"ingredient\">generous pinch of salt\u003c/li>\n\u003cli class=\"ingredient\">grated rind and juice of 1 tangerine (or orange)\u003c/li>\n\u003cli class=\"ingredient\">1 tsp curry powder or garam masala\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup extra-virgin olive oil\u003c/li>\n\u003cli class=\"ingredient\">1 tsp apple cider vinegar\u003c/li>\n\u003cli class=\"ingredient\">Salt to taste\u003c/li>\n\u003cli class=\"ingredient\">2 tbsp raisins, currants, or dried cranberries\u003c/li>\n\u003cli class=\"ingredient\">2 carrots, peeled and diced\u003c/li>\n\u003cli class=\"ingredient\">2 scallions, minced\u003c/li>\n\u003cli class=\"ingredient\">2 tbsp minced parsley\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup lightly toasted almonds (sliced or slivered) or pine nuts\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>In a medium saucepan, cover adzuki beans with several inches of water and bring to a simmer. Cook over medium-low heat until tender, about 30-45 minutes. Remove from heat, drain, and set aside. (Beans can be cooked a day ahead.)\u003c/li>\n\u003cli>While beans are cooking, bring water, half the tangerine juice, and salt to a boil in a medium saucepan. Add quinoa. Cover the pan and reduce heat to low. Simmer gently until quinoa is cooked through, about 20 minutes.\u003c/li>\n\u003cli>Fluff up the quinoa with a fork. Scoop it into a large bowl. In a small bowl, whisk together vinegar, remaining tangerine juice, curry powder, olive oil and salt to taste. Drizzle over quinoa, tossing gently. Add adzuki beans, tangerine zest, raisins, carrots, scallions, and parsley. Taste for seasoning\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Like many modern friendships that are born in our era of social networking, I first \"met\" \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?page_id=2\">Ezra Caldwell\u003c/a> online in 2006. I discovered his \u003ca href=\"http://www.flickr.com/photos/fastboy\">Flickr\u003c/a> account through mutual contacts and was drawn to his extraordinary images of \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72057594070599106/\">dancers\u003c/a>, his \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157603302866924/\">beautiful wife Hillary\u003c/a> and photogenic pooch \u003ca href=\"http://www.flickr.com/photos/fastboy/collections/72157600001856442/\">Putney\u003c/a>. We also happen share a deep devotion to \u003ca href=\"http://www.flickr.com/photos/fastboy/collections/72157623961829924/\">bicycles\u003c/a> and \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157625533249680/\">food\u003c/a>, and he regularly chronicled his endeavors in frame building and cooking. \u003c/p>\n\u003cp>Ezra shared his thoughts with me about cooking via email: \"I think it's important that people eat at home a certain amount of the time. For us it's pretty much every night. We eat out about once every three weeks. There's something about the time spent in the kitchen in the evening that is a real relaxer for me. A meditation. I often drag out food preparation just because I enjoy that time of day.\" \u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003ca href=\"http://www.flickr.com/photos/fastboy/4327318193/in/set-72157607075926461\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ezra.jpg\" alt=\"ezra caldwell\" width=\"161\" height=\"240\" class=\"alignright size-full wp-image-13954\">\u003c/a>\u003c/span>\u003c/p>\n\u003cp>While I had lived in Ezra's hometown of New York City for 13 years, it wasn't until I moved all the way across the country to San Francisco that I finally met Ezra in real life. In the spring of 2007, he and another Flickr friend, \u003ca href=\"http://www.flickr.com/photos/spastica/\">Yohei Morita\u003c/a>, embarked on a trip throughout the U.S. to share bicycle adventures and meet other Flickr comrades. They met \u003ca href=\"http://www.flickr.com/photos/spastica/443432026/\">me \u003c/a>and a mutual Flickr friend, \u003ca href=\"http://www.flickr.com/photos/judah42/\">Judah\u003c/a>, during their visit to the Bay Area. \u003c/p>\n\u003cp>And like many modern time-pressed friendships, we stayed in touch in the virtual realm. And so it was through Flickr that I learned in August of 2008, Ezra was diagnosed with \u003ca href=\"http://www.flickr.com/photos/fastboy/2678131886/in/set-72157607075926461\">colorectal cancer\u003c/a>. In true Ezra fashion, who has never shied away from \u003ca href=\"http://www.flickr.com/photos/fastboy/128177124/in/set-72057594086330497\">baring it all\u003c/a>, he started a blog, \"\u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/\">\u003cem>Teaching Cancer to Cry\u003c/em>\u003c/a>,\" as a \"a way to keep people up-to-date as treatment progresses, and a way for me to look back when all this is over and reminisce.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Six weeks of \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=69\">chemotherapy and radiation treatments\u003c/a> began. Ezra wrote about the \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=45\">tough days\u003c/a>, yet still managed to make us \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=242\">laugh\u003c/a>, too. He even got \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?m=200906\">married\u003c/a> along the way.\u003c/p>\n\u003cp>When he went into \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=324\">remission\u003c/a>, he started posting recipes for \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?cat=4&paged=2\">spinach salad\u003c/a>, \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=348\">sudado de pescado\u003c/a>, and \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=353\">stewed chicken with olives\u003c/a>. His \u003ca href=\"http://www.flickr.com/photos/fastboy/4013516691/in/set-72157625533249680\">lush images\u003c/a> of his elaborate meals mirrored his renewed energy. \u003c/p>\n\u003cp>Then in \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=383\">September of 2010\u003c/a>, the cancer returned. He resumed his \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157607075926461/\">documentation\u003c/a> of the grim realities of his second round with the disease. \u003c/p>\n\u003cp>Through all of this, Ezra still found time and the desire to cook. \u003c/p>\n\u003cblockquote>\u003cp>\"Over the last bunch of months, I was really laid low. I was in a lot of pain, a lot of the time. Having to take pain killers. Spending a lot of time in bed. Happily, though, this time around we found an anti-emetic (anti-nausea) drug that worked! So for most of the winter I would just save up my energy during the day to be able to get out of bed and cook some evening. It meant a lot to me to be able to continue to contribute to the household. I've always done nearly all the cooking, and didn't want treatment to interrupt that. Just about everything else went on the back burner.\"\u003c/p>\u003c/blockquote>\n\u003cp>Cooking also ignited yet another creative project. \u003c/p>\n\u003cblockquote>\u003cp> \"I started making videos, partly because I was getting back into making video and needed a subject, and here was this thing that I was doing every day anyway! I like to encourage people to cook. I think it's a little strange when people don't know how, or believe they can't. Cooking is easy! It's not hard to make yourself really good food. \u003c/p>\n\u003cp>So I started putting instructions for cooking on the blog, and later the videos with the instructions. I think it's sort of a great way to learn. See something done REALLY fast, and then read some instructions for it. You've still got an image in your head of what it looked like, and the instructions can be pretty bare bones. \u003c/p>\n\u003cp>I don't like the word \"recipe.\" I feel as though there's an implication with \"recipes\" that makes people believe that there's a RIGHT way to cook a certain dish. That sort of takes the fun out of it. Instead I try to write instructions for dishes that maybe include some useful technique, like braising, or using an ice bath, that people will be able to include in their arsenal of approaches in the future. I love it when people write to me and say, \"I tried that dish, but I changed it in this way and that, and it came out great!\" Aha...you've been bitten.\"\u003c/p>\u003c/blockquote>\n\u003cp>Here's his artful visual rendition of \"Braised Lamb Shanks\" that will make your mouth water. \u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/19357922?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/19357922\">Braised Lamb Shanks\u003c/a> from \u003ca href=\"http://vimeo.com/fastboyvideos\">Fast Boy\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can find his complete \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?cat=4\">archive of instructions and food videos\u003c/a> on his blog. He's since finished up his latest \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=664\"> round of treatment \u003c/a> and recently prepared a \u003ca href=\"http://www.flickr.com/photos/fastboy/5731203647/in/photostream\">sumptuous lobster dinner\u003c/a> with a friend who's battling breast cancer. May the cooking and celebrations continue for a long, long time. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Like many modern friendships that are born in our era of social networking, I first \"met\" \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?page_id=2\">Ezra Caldwell\u003c/a> online in 2006. I discovered his \u003ca href=\"http://www.flickr.com/photos/fastboy\">Flickr\u003c/a> account through mutual contacts and was drawn to his extraordinary images of \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72057594070599106/\">dancers\u003c/a>, his \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157603302866924/\">beautiful wife Hillary\u003c/a> and photogenic pooch \u003ca href=\"http://www.flickr.com/photos/fastboy/collections/72157600001856442/\">Putney\u003c/a>. We also happen share a deep devotion to \u003ca href=\"http://www.flickr.com/photos/fastboy/collections/72157623961829924/\">bicycles\u003c/a> and \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157625533249680/\">food\u003c/a>, and he regularly chronicled his endeavors in frame building and cooking. \u003c/p>\n\u003cp>Ezra shared his thoughts with me about cooking via email: \"I think it's important that people eat at home a certain amount of the time. For us it's pretty much every night. We eat out about once every three weeks. There's something about the time spent in the kitchen in the evening that is a real relaxer for me. A meditation. I often drag out food preparation just because I enjoy that time of day.\" \u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003ca href=\"http://www.flickr.com/photos/fastboy/4327318193/in/set-72157607075926461\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ezra.jpg\" alt=\"ezra caldwell\" width=\"161\" height=\"240\" class=\"alignright size-full wp-image-13954\">\u003c/a>\u003c/span>\u003c/p>\n\u003cp>While I had lived in Ezra's hometown of New York City for 13 years, it wasn't until I moved all the way across the country to San Francisco that I finally met Ezra in real life. In the spring of 2007, he and another Flickr friend, \u003ca href=\"http://www.flickr.com/photos/spastica/\">Yohei Morita\u003c/a>, embarked on a trip throughout the U.S. to share bicycle adventures and meet other Flickr comrades. They met \u003ca href=\"http://www.flickr.com/photos/spastica/443432026/\">me \u003c/a>and a mutual Flickr friend, \u003ca href=\"http://www.flickr.com/photos/judah42/\">Judah\u003c/a>, during their visit to the Bay Area. \u003c/p>\n\u003cp>And like many modern time-pressed friendships, we stayed in touch in the virtual realm. And so it was through Flickr that I learned in August of 2008, Ezra was diagnosed with \u003ca href=\"http://www.flickr.com/photos/fastboy/2678131886/in/set-72157607075926461\">colorectal cancer\u003c/a>. In true Ezra fashion, who has never shied away from \u003ca href=\"http://www.flickr.com/photos/fastboy/128177124/in/set-72057594086330497\">baring it all\u003c/a>, he started a blog, \"\u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/\">\u003cem>Teaching Cancer to Cry\u003c/em>\u003c/a>,\" as a \"a way to keep people up-to-date as treatment progresses, and a way for me to look back when all this is over and reminisce.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Six weeks of \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=69\">chemotherapy and radiation treatments\u003c/a> began. Ezra wrote about the \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=45\">tough days\u003c/a>, yet still managed to make us \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=242\">laugh\u003c/a>, too. He even got \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?m=200906\">married\u003c/a> along the way.\u003c/p>\n\u003cp>When he went into \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=324\">remission\u003c/a>, he started posting recipes for \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?cat=4&paged=2\">spinach salad\u003c/a>, \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=348\">sudado de pescado\u003c/a>, and \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=353\">stewed chicken with olives\u003c/a>. His \u003ca href=\"http://www.flickr.com/photos/fastboy/4013516691/in/set-72157625533249680\">lush images\u003c/a> of his elaborate meals mirrored his renewed energy. \u003c/p>\n\u003cp>Then in \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=383\">September of 2010\u003c/a>, the cancer returned. He resumed his \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157607075926461/\">documentation\u003c/a> of the grim realities of his second round with the disease. \u003c/p>\n\u003cp>Through all of this, Ezra still found time and the desire to cook. \u003c/p>\n\u003cblockquote>\u003cp>\"Over the last bunch of months, I was really laid low. I was in a lot of pain, a lot of the time. Having to take pain killers. Spending a lot of time in bed. Happily, though, this time around we found an anti-emetic (anti-nausea) drug that worked! So for most of the winter I would just save up my energy during the day to be able to get out of bed and cook some evening. It meant a lot to me to be able to continue to contribute to the household. I've always done nearly all the cooking, and didn't want treatment to interrupt that. Just about everything else went on the back burner.\"\u003c/p>\u003c/blockquote>\n\u003cp>Cooking also ignited yet another creative project. \u003c/p>\n\u003cblockquote>\u003cp> \"I started making videos, partly because I was getting back into making video and needed a subject, and here was this thing that I was doing every day anyway! I like to encourage people to cook. I think it's a little strange when people don't know how, or believe they can't. Cooking is easy! It's not hard to make yourself really good food. \u003c/p>\n\u003cp>So I started putting instructions for cooking on the blog, and later the videos with the instructions. I think it's sort of a great way to learn. See something done REALLY fast, and then read some instructions for it. You've still got an image in your head of what it looked like, and the instructions can be pretty bare bones. \u003c/p>\n\u003cp>I don't like the word \"recipe.\" I feel as though there's an implication with \"recipes\" that makes people believe that there's a RIGHT way to cook a certain dish. That sort of takes the fun out of it. Instead I try to write instructions for dishes that maybe include some useful technique, like braising, or using an ice bath, that people will be able to include in their arsenal of approaches in the future. I love it when people write to me and say, \"I tried that dish, but I changed it in this way and that, and it came out great!\" Aha...you've been bitten.\"\u003c/p>\u003c/blockquote>\n\u003cp>Here's his artful visual rendition of \"Braised Lamb Shanks\" that will make your mouth water. \u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/19357922?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/19357922\">Braised Lamb Shanks\u003c/a> from \u003ca href=\"http://vimeo.com/fastboyvideos\">Fast Boy\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can find his complete \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?cat=4\">archive of instructions and food videos\u003c/a> on his blog. He's since finished up his latest \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=664\"> round of treatment \u003c/a> and recently prepared a \u003ca href=\"http://www.flickr.com/photos/fastboy/5731203647/in/photostream\">sumptuous lobster dinner\u003c/a> with a friend who's battling breast cancer. May the cooking and celebrations continue for a long, long time. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "10 Tips for Making Great Hamburgers",
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"content": "\u003cp>\u003cstrong>Happy National Hamburger Month!\u003c/strong> In honor of this made-up celebration of all things burger, let's get to the meat of the matter. When the weather is nice -- usually sunny, but let's be honest about where we live and include mildly foggy -- it's time to grill. And although you can get fancy on your Weber, nothing is easier or more satisfying to cook outside than an all-beef burger (unless of course you're vegetarian, in which case this post isn't for you). Plus after a winter of braises and stews, nothing inaugurates summer like a perfectly grilled burger sitting on a fluffy bun. \u003c/p>\n\u003cp>But not all hamburgers are made equally. There is an enormous difference between handmade burgers and the patties you find in a grocery store freezer section, which are really nothing short of inferior-grade beef hockey pucks. Plus making truly fine burgers takes only about five to ten minutes longer than preparing the frozen variety (depending on if you grind your own meat), and the time spent is well worth it. And if you're still not convinced, you can read this great piece in the \u003ca href=\"http://www.nytimes.com/interactive/2009/10/04/us/20090917-meat.html?ref=health\">New York Times called \u003cem>Anatomy of a Burger\u003c/em>\u003c/a> which details the process meat corporations go through to produce their ground meat. Just saying...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Eating-the-big-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Eating-the-big-burger.jpg\" alt=\"\" title=\"Eating the big burger\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27352\">\u003c/a>\u003c/p>\n\u003cp>Please note that this article has nothing to do with turkey, lamb or pork burgers, and there are no discussions on toppings or condiments. No, our attention here is solely on beef patties: how to make, season and cook them. That's all. So with that in mind, let's now focus on how making a great burger is really a fairly plain and simple endeavor. Here are 10 helpful tips to keep in mind:\u003c/p>\n\u003cp>\u003cstrong>10 Tips for Making Great Hamburgers\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ground-meat-from-the-butcher.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ground-meat-from-the-butcher.jpg\" alt=\"ground meat from the butcher\" title=\"ground meat from the butcher\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27319\">\u003c/a>\u003c/p>\n\u003cp>1.\tPurchase the best meat possible. Burgers are really all about the meat, so don't skimp. Buy the best quality beef you can find. I'm not taking about filet mignon here. Rather I mean the quality of the overall beef instead of the cut. No shock to anyone who knows me, I prefer grass-fed organic beef, preferably raised locally. Environmental and health reasons aside, grass-fed beef has a more intense meaty flavor than corn-fed commercially produced meat and can stand up to the condiments you'll add later. Yes there is a price difference, but we're talking about ground beef here so instead of paying $3.99 a pound you may pay $6.99 or $7.99 a pound, which will feed a family of four. Not a bad price.\u003c/p>\n\u003cp>2.\tIf you have a meat grinder then by all means take it out of the storage closet. Use a mix of sirloin and chuck. If you don't have one then be sure to purchase high-quality ground meat from the type of place where the butchers actually grind the meat on the premises and know which cuts are used. \u003c/p>\n\u003cp>3.\tUse meat that has about 15 - 20% fat (that's 80 - 85% lean on the label). Fat equals flavor in a burger. It also prevents the meat from drying out on the grill. If you want a leaner meal, then you probably shouldn't be eating a hamburger. \u003c/p>\n\u003cp>4.\tDon't include extraneous ingredients. Avoid eggs, bread crumbs and anything else that will detract from the beef flavor. These ingredients are for meatloaf, which is a fine dish but isn't a burger. \u003c/p>\n\u003cp>5.\tKeep the seasonings simple so the taste of the beef shines through. I use only salt, pepper, Worcestershire Sauce and a little onion or shallot. You can also add some chopped herbs, Dijon mustard or onion powder. And if your meat seems a little dry, add in about 1 Tbsp heavy cream for a pound of meat to add richness. \u003c/p>\n\u003cp>6.\tDon't over handle the meat as doing so toughens the burger. The meat doesn't need to be compressed into a patty for it to hold together. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/burgers-ready-for-the-grill.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/burgers-ready-for-the-grill.jpg\" alt=\"burgers ready for the grill\" title=\"burgers ready for the grill\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27321\">\u003c/a>\u003c/p>\n\u003cp>7.\tShape thin patties. When you cook meat, it contracts in on itself, so thickly-shaped burgers end up resembling meatballs. It's better to include two thin patties on your sandwich then one chunky burger that is unevenly cooked. You should also make your burgers a little wider than your bun as the patty will shrink in size when you cook it. \u003c/p>\n\u003cp>8.\tPress a little dimple into the center of the burger to keep it from bulging out when you cook it. As mentioned earlier, meat shrinks when it cooks and so the center has a tendency to swell in the middle. Indenting will counteract this.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/grilling-your-burgers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/grilling-your-burgers.jpg\" alt=\"grilling your burgers\" title=\"grilling your burgers\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27356\">\u003c/a>\u003c/p>\n\u003cp>9.\tGrill with the cover on at medium-high heat. Do not overcook. We usually barbecue our burgers for about three minutes per side for medium-rare meat and four to five minutes per side for burgers that are cooked through for the kids.\u003c/p>\n\u003cp>10.\tDon't press on your burgers while grilling them. I really can't stress this enough. If you press on your patties with a spatula you are pushing all the juices out and you're going to end up with dry burgers. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>That's it. Easy right? Now if only we can convince Mother Nature to give us a sunny summer.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Happy National Hamburger Month!\u003c/strong> In honor of this made-up celebration of all things burger, let's get to the meat of the matter. When the weather is nice -- usually sunny, but let's be honest about where we live and include mildly foggy -- it's time to grill. And although you can get fancy on your Weber, nothing is easier or more satisfying to cook outside than an all-beef burger (unless of course you're vegetarian, in which case this post isn't for you). Plus after a winter of braises and stews, nothing inaugurates summer like a perfectly grilled burger sitting on a fluffy bun. \u003c/p>\n\u003cp>But not all hamburgers are made equally. There is an enormous difference between handmade burgers and the patties you find in a grocery store freezer section, which are really nothing short of inferior-grade beef hockey pucks. Plus making truly fine burgers takes only about five to ten minutes longer than preparing the frozen variety (depending on if you grind your own meat), and the time spent is well worth it. And if you're still not convinced, you can read this great piece in the \u003ca href=\"http://www.nytimes.com/interactive/2009/10/04/us/20090917-meat.html?ref=health\">New York Times called \u003cem>Anatomy of a Burger\u003c/em>\u003c/a> which details the process meat corporations go through to produce their ground meat. Just saying...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Eating-the-big-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Eating-the-big-burger.jpg\" alt=\"\" title=\"Eating the big burger\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27352\">\u003c/a>\u003c/p>\n\u003cp>Please note that this article has nothing to do with turkey, lamb or pork burgers, and there are no discussions on toppings or condiments. No, our attention here is solely on beef patties: how to make, season and cook them. That's all. So with that in mind, let's now focus on how making a great burger is really a fairly plain and simple endeavor. Here are 10 helpful tips to keep in mind:\u003c/p>\n\u003cp>\u003cstrong>10 Tips for Making Great Hamburgers\u003c/strong>\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/24/2011/05/ground-meat-from-the-butcher.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ground-meat-from-the-butcher.jpg\" alt=\"ground meat from the butcher\" title=\"ground meat from the butcher\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27319\">\u003c/a>\u003c/p>\n\u003cp>1.\tPurchase the best meat possible. Burgers are really all about the meat, so don't skimp. Buy the best quality beef you can find. I'm not taking about filet mignon here. Rather I mean the quality of the overall beef instead of the cut. No shock to anyone who knows me, I prefer grass-fed organic beef, preferably raised locally. Environmental and health reasons aside, grass-fed beef has a more intense meaty flavor than corn-fed commercially produced meat and can stand up to the condiments you'll add later. Yes there is a price difference, but we're talking about ground beef here so instead of paying $3.99 a pound you may pay $6.99 or $7.99 a pound, which will feed a family of four. Not a bad price.\u003c/p>\n\u003cp>2.\tIf you have a meat grinder then by all means take it out of the storage closet. Use a mix of sirloin and chuck. If you don't have one then be sure to purchase high-quality ground meat from the type of place where the butchers actually grind the meat on the premises and know which cuts are used. \u003c/p>\n\u003cp>3.\tUse meat that has about 15 - 20% fat (that's 80 - 85% lean on the label). Fat equals flavor in a burger. It also prevents the meat from drying out on the grill. If you want a leaner meal, then you probably shouldn't be eating a hamburger. \u003c/p>\n\u003cp>4.\tDon't include extraneous ingredients. Avoid eggs, bread crumbs and anything else that will detract from the beef flavor. These ingredients are for meatloaf, which is a fine dish but isn't a burger. \u003c/p>\n\u003cp>5.\tKeep the seasonings simple so the taste of the beef shines through. I use only salt, pepper, Worcestershire Sauce and a little onion or shallot. You can also add some chopped herbs, Dijon mustard or onion powder. And if your meat seems a little dry, add in about 1 Tbsp heavy cream for a pound of meat to add richness. \u003c/p>\n\u003cp>6.\tDon't over handle the meat as doing so toughens the burger. The meat doesn't need to be compressed into a patty for it to hold together. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/burgers-ready-for-the-grill.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/burgers-ready-for-the-grill.jpg\" alt=\"burgers ready for the grill\" title=\"burgers ready for the grill\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27321\">\u003c/a>\u003c/p>\n\u003cp>7.\tShape thin patties. When you cook meat, it contracts in on itself, so thickly-shaped burgers end up resembling meatballs. It's better to include two thin patties on your sandwich then one chunky burger that is unevenly cooked. You should also make your burgers a little wider than your bun as the patty will shrink in size when you cook it. \u003c/p>\n\u003cp>8.\tPress a little dimple into the center of the burger to keep it from bulging out when you cook it. As mentioned earlier, meat shrinks when it cooks and so the center has a tendency to swell in the middle. Indenting will counteract this.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/grilling-your-burgers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/grilling-your-burgers.jpg\" alt=\"grilling your burgers\" title=\"grilling your burgers\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27356\">\u003c/a>\u003c/p>\n\u003cp>9.\tGrill with the cover on at medium-high heat. Do not overcook. We usually barbecue our burgers for about three minutes per side for medium-rare meat and four to five minutes per side for burgers that are cooked through for the kids.\u003c/p>\n\u003cp>10.\tDon't press on your burgers while grilling them. I really can't stress this enough. If you press on your patties with a spatula you are pushing all the juices out and you're going to end up with dry burgers. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>That's it. Easy right? Now if only we can convince Mother Nature to give us a sunny summer.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "An Interview with Gracias Madre's Eva Ackerman",
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"content": "\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Madre.jpg\" alt=\"Gracias Madre\" title=\"Gracias Madre\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-26483\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a> is my favorite restaurant. It's homey, it's vibrant, and it's the only place where I can eat just a bowl of kale and feel satisfied. The staff is welcoming, and the dishes are simple and flavorful, relying not on meat substitutes or intricate concoctions, but on just REALLY good ingredients -- which truly makes all the difference when it comes to taste. Everything is organic and vegan (and still totally affordable!), with the majority of their produce grown at their very own organic, biodynamic \u003ca href=\"http://www.belovefarm.com/\">Be Love Farm\u003c/a> in Vacaville. That includes non-GMO varieties of heirloom corn used to make handmade tortillas and tamales. \u003c/p>\n\u003cp>But instead of me going on and on, let's instead have General Manager Eva Ackerman fill you in on the details about this \u003ca href=\"http://pages.citebite.com/s5m1v7m2citx\">award-winning\u003c/a> (and not even in a vegan category!) restaurant. Below are her answers to my questions about the inspiration behind Gracias Madre, her views on the current Bay Area vegan scene, what the restaurant is planning for the future, and much more. \u003c/p>\n\u003cp>Eva Ackerman has been with the \u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> family (Gracias Madre's sister group of restaurants) since 2006. But her experience with the Spanish language and Spanish and Latin American culture goes back to her childhood days in Tucson. At the age of 16 she was already studying abroad in Bilbao, Spain and then went on to receive a degree in Spanish and Latin American Studies. Fluent in Spanish, she has performed as a translator for two non-profit organizations based in fair trade and sustainable development. So it's no surprise that her current venture with Gracias Madre is a labor of love. She's become an unofficial “company translator,\" bridging communication between employees and members of the community, and leads Café Gratitude's \u003ca href=\"http://www.cafegratitude.com/events/workshops\">transformational workshops\u003c/a> in Spanish. \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>What is the inspiration behind Gracias Madre?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Café Gratitude and Gracias Madre is an amazing cross-cultural, bilingual community, comprised mainly of North and South Americans. A lot of us LOVE eating Mexican food, but there really are no organic, vegan options available. So we thought it would be amazing to create a restaurant with 100% organic, vegan, Mexican fare where people could eat the food they love without compromising their values. We also wanted it to be a place to honor Mother Earth and all mothers everywhere, as well as the qualities of the Divine Feminine that we can all express like Love, Compassion, Patience, Service and Generosity. Gracias Madre is a place to celebrate life, to celebrate ourselves and each other, and to give thanks for the myriad ways in which the Earth provides for us every day!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Gracias-Madre-Bar.jpg\" alt=\"Gracias Madre Bar\" title=\"Gracias Madre Bar\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-26514\">\u003c/p>\n\u003cli>\u003cstrong>Are all of the staff at the restaurant vegan?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>No. Gracias Madre is a source of diet and health education for many of our employees. There are people here from all across the diet spectrum, and what we offer is support in making healthier choices overall, regardless of your personal diet, as well as encouragement to support organic, local food choices. Many people have made significant changes in their diets since working here, and several have embarked on their very first cleanse! We are also successful in modeling the fact that healthy, vegan food can be completely hearty, rich, and satisfying. It’s fun and exciting.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What is Gracias Madre’s relationship to Café Gratitude? \u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>We are one and the same! We are the same company, same community, have the same philosophy and commitment to transformation and love. We also share the same Central Kitchen and both enjoy the bounty of the Be Love Farm, owned by Matthew and Terces Engelhart, our owners. Most of the management and some of the employees transferred to Gracias Madre from Café Gratitude when we opened. Sometimes I say Gracias Madre is Café Gratitude’s “hermanita,” or “little sister.” We are simply a different expression of the same mission.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Empanada-del-Dia-new.jpg\" alt=\"Empanada del Dia\" title=\"Empanada del Dia\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27132\">\u003cbr>\n\u003cem>Empanada del Dia\u003c/em>\u003c/p>\n\u003cli>\u003cstrong>How do you feel about the vegan scene in the Bay Area and where it is going? Is there anything in particular you would like to see happen (or not happen)?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>\nI feel excited about the direction it’s taking. It is becoming easier and easier to be vegan and eat out. My experience is that you can actually find more and more interesting and tasty options. My hope is that this pattern increases, and also that the trend moves away from processed soy products (meat substitutions) and instead towards fresh delicious choices that simply don’t contain meat or dairy.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What is your favorite dish on the menu?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Wow, that’s a tough one! I love all of our dishes so much! But if I had to pick one, it would be our Enchiladas con Mole. Our homemade tortillas are cooked in our fabulous traditional mole sauce, topped with garlic roasted mushrooms, cashew cream and cilantro, and served with sautéed kale and our famous black beans. It is truly a beautiful dish, both in terms of aesthetics and taste. I recommend it often, and people always thank me afterwards for suggesting it!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What are your favorite vegan spots and dishes in the Bay Area (outside of Gracias Madre)?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Well, first would be Café Gratitude, of course! After that I enjoy \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley, which is not vegan but they are organic and mostly local, and about 25% of their menu is vegan. \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> is a classic favorite, and I also enjoy the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Just like Gather, the Slanted Door is not vegan, but it’s very easy to be vegan and feel completely satisfied there!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What cookbooks do you use most often at home?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>I honestly don’t use cookbooks. But my girlfriend Chandra is the executive chef here and an incredible cook, so any questions I have about technique, ingredients or idea, I just need to ask her! I am so lucky.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Papas-al-Horno-new.jpg\" alt=\"Papas al Horno\" title=\"Papas al Horno\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27133\">\u003cbr>\n\u003cem>Papas al Horno\u003c/em>\u003c/p>\n\u003cli>\n\u003cstrong>Do you think Gracias Madre will ever give out their secret recipe for that amazing cashew nacho cheese? If not, are there any other food tips you are willing to share with us… please?\u003c/strong>\n\u003cblockquote>\u003cp>We are planning to put out a cookbook in the future, and if we do, then it will certainly include the nacho cheese! \u003c/p>\n\u003col>\nI have two pieces of food/cooking advice to share: \n\u003cli>Use good ingredients! I believe that one of the reasons people love our food so much is because they can really TASTE the glory of each vegetable we use. We use 100% organic, locally farmed ingredients, including our olive oil! If you compare these ingredients to their conventional counterparts at mainstream grocery stores, it tastes almost as if they are from different species. Starting with the right ingredients will immediately make any dish brighter and more flavorful.\u003c/li>\n\u003cli>Keep it Simple! Our dishes are really quite simple. Overcomplication can really take a meal in the wrong way. So my advice here is to see what are a few ingredients that you think will make your dish shine. What will bring out the natural flavors of the vegetable you are cooking? Keep it at that, and let the produce speak for itself.\u003c/li>\n\u003c/ol>\n\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What are your future plans for the restaurant?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Well, like I said, a cookbook is in the future plans. We also plan to develop an externship program with some of the local schools, in which students will be able to come to our Be Love Farm and learn about organic farming, and then come and learn about preparing the food in our kitchen right here at Gracias Madre! Those are two of the projects on the horizon.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Mocha-Cheesecake-new.jpg\" alt=\"Mocha Cheesecake\" title=\"Mocha Cheesecake\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27134\">\u003cbr>\n\u003cem>Mocha Cheesecake\u003c/em>\u003c/p>\n\u003cli>\u003cstrong>When will you start a dessert of the month club? And can I be your cheesecake/flan tester?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Heehee! Well, that’s a great idea. Please come in and taste the flan and cheesecake as much as you possibly can! Strawberries are starting to make their way back in season, so come try our new Strawberry Cheesecake!\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I'm on it!\u003c/strong>\n\u003c/p>\u003c/li>\u003c/ol>\n\n\u003chr>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Gracias+Madre,+Mission+Street,+San+Francisco,+CA+94110&aq=0&sll=37.0625,-95.677068&sspn=36.778911,69.169922&ie=UTF8&hq=Gracias+Madre,&hnear=Mission+St,+San+Francisco,+California+94110&ll=37.764948,-122.418938&spn=0.034197,0.067549&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n2211 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: 415-683-1336\u003cbr>\nHours: Open Daily 11am-11pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/graciasmadre\">@GraciasMadre\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gracias-Madre/188814372875\">Gracias Madre\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Vi Zahajszky interviews Eva Ackerman, the General Manager of Gracias Madre, a vegan organic Mexican restaurant in the Mission. The restaurant is the \"little sister\" to Cafe Gratitude, a local raw vegan restaurant and a majority of their produce is grown on the company-owned organic biodynamic farm in Vacaville, Be Love Farm.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Madre.jpg\" alt=\"Gracias Madre\" title=\"Gracias Madre\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-26483\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a> is my favorite restaurant. It's homey, it's vibrant, and it's the only place where I can eat just a bowl of kale and feel satisfied. The staff is welcoming, and the dishes are simple and flavorful, relying not on meat substitutes or intricate concoctions, but on just REALLY good ingredients -- which truly makes all the difference when it comes to taste. Everything is organic and vegan (and still totally affordable!), with the majority of their produce grown at their very own organic, biodynamic \u003ca href=\"http://www.belovefarm.com/\">Be Love Farm\u003c/a> in Vacaville. That includes non-GMO varieties of heirloom corn used to make handmade tortillas and tamales. \u003c/p>\n\u003cp>But instead of me going on and on, let's instead have General Manager Eva Ackerman fill you in on the details about this \u003ca href=\"http://pages.citebite.com/s5m1v7m2citx\">award-winning\u003c/a> (and not even in a vegan category!) restaurant. Below are her answers to my questions about the inspiration behind Gracias Madre, her views on the current Bay Area vegan scene, what the restaurant is planning for the future, and much more. \u003c/p>\n\u003cp>Eva Ackerman has been with the \u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> family (Gracias Madre's sister group of restaurants) since 2006. But her experience with the Spanish language and Spanish and Latin American culture goes back to her childhood days in Tucson. At the age of 16 she was already studying abroad in Bilbao, Spain and then went on to receive a degree in Spanish and Latin American Studies. Fluent in Spanish, she has performed as a translator for two non-profit organizations based in fair trade and sustainable development. So it's no surprise that her current venture with Gracias Madre is a labor of love. She's become an unofficial “company translator,\" bridging communication between employees and members of the community, and leads Café Gratitude's \u003ca href=\"http://www.cafegratitude.com/events/workshops\">transformational workshops\u003c/a> in Spanish. \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>What is the inspiration behind Gracias Madre?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Café Gratitude and Gracias Madre is an amazing cross-cultural, bilingual community, comprised mainly of North and South Americans. A lot of us LOVE eating Mexican food, but there really are no organic, vegan options available. So we thought it would be amazing to create a restaurant with 100% organic, vegan, Mexican fare where people could eat the food they love without compromising their values. We also wanted it to be a place to honor Mother Earth and all mothers everywhere, as well as the qualities of the Divine Feminine that we can all express like Love, Compassion, Patience, Service and Generosity. Gracias Madre is a place to celebrate life, to celebrate ourselves and each other, and to give thanks for the myriad ways in which the Earth provides for us every day!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Gracias-Madre-Bar.jpg\" alt=\"Gracias Madre Bar\" title=\"Gracias Madre Bar\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-26514\">\u003c/p>\n\u003cli>\u003cstrong>Are all of the staff at the restaurant vegan?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>No. Gracias Madre is a source of diet and health education for many of our employees. There are people here from all across the diet spectrum, and what we offer is support in making healthier choices overall, regardless of your personal diet, as well as encouragement to support organic, local food choices. Many people have made significant changes in their diets since working here, and several have embarked on their very first cleanse! We are also successful in modeling the fact that healthy, vegan food can be completely hearty, rich, and satisfying. It’s fun and exciting.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What is Gracias Madre’s relationship to Café Gratitude? \u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>We are one and the same! We are the same company, same community, have the same philosophy and commitment to transformation and love. We also share the same Central Kitchen and both enjoy the bounty of the Be Love Farm, owned by Matthew and Terces Engelhart, our owners. Most of the management and some of the employees transferred to Gracias Madre from Café Gratitude when we opened. Sometimes I say Gracias Madre is Café Gratitude’s “hermanita,” or “little sister.” We are simply a different expression of the same mission.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Empanada-del-Dia-new.jpg\" alt=\"Empanada del Dia\" title=\"Empanada del Dia\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27132\">\u003cbr>\n\u003cem>Empanada del Dia\u003c/em>\u003c/p>\n\u003cli>\u003cstrong>How do you feel about the vegan scene in the Bay Area and where it is going? Is there anything in particular you would like to see happen (or not happen)?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>\nI feel excited about the direction it’s taking. It is becoming easier and easier to be vegan and eat out. My experience is that you can actually find more and more interesting and tasty options. My hope is that this pattern increases, and also that the trend moves away from processed soy products (meat substitutions) and instead towards fresh delicious choices that simply don’t contain meat or dairy.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What is your favorite dish on the menu?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Wow, that’s a tough one! I love all of our dishes so much! But if I had to pick one, it would be our Enchiladas con Mole. Our homemade tortillas are cooked in our fabulous traditional mole sauce, topped with garlic roasted mushrooms, cashew cream and cilantro, and served with sautéed kale and our famous black beans. It is truly a beautiful dish, both in terms of aesthetics and taste. I recommend it often, and people always thank me afterwards for suggesting it!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What are your favorite vegan spots and dishes in the Bay Area (outside of Gracias Madre)?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Well, first would be Café Gratitude, of course! After that I enjoy \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley, which is not vegan but they are organic and mostly local, and about 25% of their menu is vegan. \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> is a classic favorite, and I also enjoy the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Just like Gather, the Slanted Door is not vegan, but it’s very easy to be vegan and feel completely satisfied there!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What cookbooks do you use most often at home?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>I honestly don’t use cookbooks. But my girlfriend Chandra is the executive chef here and an incredible cook, so any questions I have about technique, ingredients or idea, I just need to ask her! I am so lucky.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Papas-al-Horno-new.jpg\" alt=\"Papas al Horno\" title=\"Papas al Horno\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27133\">\u003cbr>\n\u003cem>Papas al Horno\u003c/em>\u003c/p>\n\u003cli>\n\u003cstrong>Do you think Gracias Madre will ever give out their secret recipe for that amazing cashew nacho cheese? If not, are there any other food tips you are willing to share with us… please?\u003c/strong>\n\u003cblockquote>\u003cp>We are planning to put out a cookbook in the future, and if we do, then it will certainly include the nacho cheese! \u003c/p>\n\u003col>\nI have two pieces of food/cooking advice to share: \n\u003cli>Use good ingredients! I believe that one of the reasons people love our food so much is because they can really TASTE the glory of each vegetable we use. We use 100% organic, locally farmed ingredients, including our olive oil! If you compare these ingredients to their conventional counterparts at mainstream grocery stores, it tastes almost as if they are from different species. Starting with the right ingredients will immediately make any dish brighter and more flavorful.\u003c/li>\n\u003cli>Keep it Simple! Our dishes are really quite simple. Overcomplication can really take a meal in the wrong way. So my advice here is to see what are a few ingredients that you think will make your dish shine. What will bring out the natural flavors of the vegetable you are cooking? Keep it at that, and let the produce speak for itself.\u003c/li>\n\u003c/ol>\n\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What are your future plans for the restaurant?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Well, like I said, a cookbook is in the future plans. We also plan to develop an externship program with some of the local schools, in which students will be able to come to our Be Love Farm and learn about organic farming, and then come and learn about preparing the food in our kitchen right here at Gracias Madre! Those are two of the projects on the horizon.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Mocha-Cheesecake-new.jpg\" alt=\"Mocha Cheesecake\" title=\"Mocha Cheesecake\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27134\">\u003cbr>\n\u003cem>Mocha Cheesecake\u003c/em>\u003c/p>\n\u003cli>\u003cstrong>When will you start a dessert of the month club? And can I be your cheesecake/flan tester?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Heehee! Well, that’s a great idea. Please come in and taste the flan and cheesecake as much as you possibly can! Strawberries are starting to make their way back in season, so come try our new Strawberry Cheesecake!\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I'm on it!\u003c/strong>\n\u003c/p>\u003c/li>\u003c/ol>\n\n\u003chr>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Gracias+Madre,+Mission+Street,+San+Francisco,+CA+94110&aq=0&sll=37.0625,-95.677068&sspn=36.778911,69.169922&ie=UTF8&hq=Gracias+Madre,&hnear=Mission+St,+San+Francisco,+California+94110&ll=37.764948,-122.418938&spn=0.034197,0.067549&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n2211 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: 415-683-1336\u003cbr>\nHours: Open Daily 11am-11pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/graciasmadre\">@GraciasMadre\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gracias-Madre/188814372875\">Gracias Madre\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Happy May Day!\u003c/strong> My middle sister spent her college years at a small Seven Sisters school known for both its academic rigor and its fondness for Anglophile-ish, slightly archaic traditions (\u003cem>lots\u003c/em> of teas there). On May 1st, the president of the college would ride into campus on a white horse, and students wore flower crowns and white dresses and sang hymns to the May before having strawberries and cream for breakfast.\u003c/p>\n\u003cp>White horses, sadly, do not have full representation in my part of Temescal. But the strawberries from just south of here are finally starting to get sweet (all that rain delayed the season somewhat). If you look, you can probably find some rhubarb, too. Any new kind of fruit is very welcome right now, during this season when the weather feels like spring but winter's kales and citrus are still hanging on.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27117\" title=\"rhubarb\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/rhubarb500.jpg\" alt=\"rhubarb\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Rhubarb\u003c/em>\u003c/p>\n\u003cp>Remember that rainy scene in the beginning of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060852569/kqedorg-20\">Animal Vegetable Miracle\u003c/a>, when author Barbara Kingsolver, in the first week of her locavore experiment, is despondent at the thought of returning home to her banana-less household with no fruit? Drenched by a spring downpour, she splashes through the farmers' market and is rewarded at last with a beautiful bundle of red-stemmed rhubarb.\u003c/p>\n\u003cp>Unless you're a gardener and an old-fashioned pie-lover, you've probably never seen rhubarb growing, and you might not recognize it even if you did. A perennial plant, it forms a low, leafy mound, with wide spinachy leaves the size of a hat. Look under the leaves and you'll see long, reddish stalks coming up from the ground. Grip one firmly and pull it out. Trim off the mildly toxic leaf, and there you have it, a sour, sour stalk of what used to be called pieplant.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, it doesn't take much sweetening to bring out its lovely tangy fruitiness, one that matches incredibly well with both strawberries and orange.\u003c/p>\n\u003cp>Lots of recipes tell you to put the rhubarb through all sorts of elaborate machinations before putting it in the pie. What a bunch of, well, rhubarb! Just cut it up, toss it with sugar and a little cornstarch, and you're on your way to pie heaven. The only caveat is that rhubarb contains a lot of water, which the sugar will pull out, so you want to make your filling just before you're ready to bake your pie. Otherwise, you'll end up with a lot of small pieces of fruit floating in a big puddle of syrupy liquid.\u003c/p>\n\u003cp>Don't go overboard with the cornstarch; being juicy is one of this pie's homemade charms. Vanilla ice cream is the perfect accompaniment.\u003c/p>\n\u003cp>Because this is a very juicy pie, it's good to use a lattice crust to let the steam out. Yes, making a proper lattice does take some concentration and a little finger-dexterity, but I find the few minutes' effort to be well-rewarded by the amazement this fancy-pants basket weave inspires. If, for some smart reason, your utensil drawer contains a little crinkled-edged pastry or ravioli wheel, now's the time to use it. It will make your pie crust look incredibly 1950s-cute.\u003c/p>\n\u003cp>So, this is how you do it: Lay your longest strip of dough across the middle of the pie. Then lay another long strip crosswise across the middle. Lay another strip down next the first. Then lay down another crosswise strip, only weave it \u003cem>under\u003c/em> the first strip and \u003cem>over\u003c/em> the second one. Keep doing this, alternating vertical and horizontal strips, lifting the strips as necessary to get that cute under-and-over pattern. If your strip breaks, just jam the pieces back together or hide the broken parts under another strip.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>You can make this either as one pie or six three- to four-inch tarts. In order to get the right crust-to-fruit ratio, I would use tart pans or ramekins that are at least two inches deep.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Strawberry Rhubarb Tarts\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cem>These pretty pink tarts are a sweet, tangy taste of spring. Because the filling is very moist, it's best served the day it's made, to avoid a soggy bottom crust. You can also make this as a single strawberry rhubarb pie.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27111 photo\" title=\"Strawberry Rhubarb Tarts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/strawberry-rhubarb-tarts500.jpg\" alt=\"Strawberry Rhubarb Tarts\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hours, plus 1 hour chilling time for dough\u003cspan class=\"value-title\" title=\"PT3H\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">45 min\u003cspan class=\"value-title\" title=\"PT45M\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">3 hours 45 min\u003cspan class=\"value-title\" title=\"PT3H45M\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">6 tarts or 1 pie\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\"> \u003cstrong>Crust:\u003c/strong>\n\u003cli class=\"ingredient\">2 1/2 cups flour\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp salt\u003c/li>\n\u003cli class=\"ingredient\">1 tbsp sugar\u003c/li>\n\u003cli class=\"ingredient\">2 sticks (1/2 lb) butter, very cold\u003c/li>\n\u003cli class=\"ingredient\">1 tbsp cider vinegar\u003c/li>\n\u003cli class=\"ingredient\">6-8 tbsp ice water\u003c/li>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003c/p>\n\u003cli class=\"ingredient\">5- 6 stalks rhubarb, about 1 1/2 lbs, trimmed and chopped into 1/2-inch pieces (should make about 4 cups)\u003c/li>\n\u003cli class=\"ingredient\">2/3 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">4 tsp cornstarch\u003c/li>\n\u003cli class=\"ingredient\">1 tsp finely grated orange rind\u003c/li>\n\u003cli class=\"ingredient\">1 box organic strawberries, hulled and sliced\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>In a large bowl, mix dry ingredients. Cut butter into cubes, and toss in dry ingredients until butter is completely coated. Using a pastry blender or your fingertips, cut butter into flour until it is the size of biggish peas. Leave it chunkier than you think you should.\u003c/li>\n\u003cli>Mix cider vinegar into water. Add 5 tbsp of water mixture all at once, stirring and tossing with your fingertips. Gently scooping and mixing in any dry patches as you go, add just enough more water so that you can squeeze a handful of dough together into a rough ball. Flatten into two disks, wrap in plastic (or pop into 2 large resealable plastic bags) and chill for at least an hour.\u003c/li>\n\u003cli>Then, roll out one round on a well-floured surface. For tarts, cut circles of dough just slightly larger than each tart pan. Drape each dough circle over a tart pan and gently press it in so pan is lined evenly. Put tart pans back in fridge to chill while you make your filling.\u003c/li>\n\u003cli>Preheat oven to 375F. Mix sugar and cornstarch together, and pour over rhubarb, strawberries, and orange rind. Toss it a few times. Set aside while you roll out the top crust.\u003c/li>\n\u003cli>Roll out your second dough round. Cut your top crust into strips for the lattice.\u003c/li>\n\u003cli>Take the chilled crusts out of the fridge. Scoop filling generously into each pan, adding in the sugary goo from the bottom of the bowl. (If it seems like you have a lot of liquid left in the bowl, pour it off before you scoop in any leftover goo.) Weave your lattice on top of each tart. Sprinkle with sugar and place on a big foil-lined baking sheet in the oven. (Why a baking sheet? Because some juice going to bubble over and burn, and a baking sheet is easier to clean than the bottom of the oven.)\u003c/li>\n\u003cli> Bake for 40-45 minutes, until crust is golden and filling is juicy and bubbling. Don't worry if filling seems a little soupy at first; it will thicken as it cools.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Happy May Day!\u003c/strong> My middle sister spent her college years at a small Seven Sisters school known for both its academic rigor and its fondness for Anglophile-ish, slightly archaic traditions (\u003cem>lots\u003c/em> of teas there). On May 1st, the president of the college would ride into campus on a white horse, and students wore flower crowns and white dresses and sang hymns to the May before having strawberries and cream for breakfast.\u003c/p>\n\u003cp>White horses, sadly, do not have full representation in my part of Temescal. But the strawberries from just south of here are finally starting to get sweet (all that rain delayed the season somewhat). If you look, you can probably find some rhubarb, too. Any new kind of fruit is very welcome right now, during this season when the weather feels like spring but winter's kales and citrus are still hanging on.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27117\" title=\"rhubarb\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/rhubarb500.jpg\" alt=\"rhubarb\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Rhubarb\u003c/em>\u003c/p>\n\u003cp>Remember that rainy scene in the beginning of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060852569/kqedorg-20\">Animal Vegetable Miracle\u003c/a>, when author Barbara Kingsolver, in the first week of her locavore experiment, is despondent at the thought of returning home to her banana-less household with no fruit? Drenched by a spring downpour, she splashes through the farmers' market and is rewarded at last with a beautiful bundle of red-stemmed rhubarb.\u003c/p>\n\u003cp>Unless you're a gardener and an old-fashioned pie-lover, you've probably never seen rhubarb growing, and you might not recognize it even if you did. A perennial plant, it forms a low, leafy mound, with wide spinachy leaves the size of a hat. Look under the leaves and you'll see long, reddish stalks coming up from the ground. Grip one firmly and pull it out. Trim off the mildly toxic leaf, and there you have it, a sour, sour stalk of what used to be called pieplant.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, it doesn't take much sweetening to bring out its lovely tangy fruitiness, one that matches incredibly well with both strawberries and orange.\u003c/p>\n\u003cp>Lots of recipes tell you to put the rhubarb through all sorts of elaborate machinations before putting it in the pie. What a bunch of, well, rhubarb! Just cut it up, toss it with sugar and a little cornstarch, and you're on your way to pie heaven. The only caveat is that rhubarb contains a lot of water, which the sugar will pull out, so you want to make your filling just before you're ready to bake your pie. Otherwise, you'll end up with a lot of small pieces of fruit floating in a big puddle of syrupy liquid.\u003c/p>\n\u003cp>Don't go overboard with the cornstarch; being juicy is one of this pie's homemade charms. Vanilla ice cream is the perfect accompaniment.\u003c/p>\n\u003cp>Because this is a very juicy pie, it's good to use a lattice crust to let the steam out. Yes, making a proper lattice does take some concentration and a little finger-dexterity, but I find the few minutes' effort to be well-rewarded by the amazement this fancy-pants basket weave inspires. If, for some smart reason, your utensil drawer contains a little crinkled-edged pastry or ravioli wheel, now's the time to use it. It will make your pie crust look incredibly 1950s-cute.\u003c/p>\n\u003cp>So, this is how you do it: Lay your longest strip of dough across the middle of the pie. Then lay another long strip crosswise across the middle. Lay another strip down next the first. Then lay down another crosswise strip, only weave it \u003cem>under\u003c/em> the first strip and \u003cem>over\u003c/em> the second one. Keep doing this, alternating vertical and horizontal strips, lifting the strips as necessary to get that cute under-and-over pattern. If your strip breaks, just jam the pieces back together or hide the broken parts under another strip.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can make this either as one pie or six three- to four-inch tarts. In order to get the right crust-to-fruit ratio, I would use tart pans or ramekins that are at least two inches deep.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Strawberry Rhubarb Tarts\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cem>These pretty pink tarts are a sweet, tangy taste of spring. Because the filling is very moist, it's best served the day it's made, to avoid a soggy bottom crust. You can also make this as a single strawberry rhubarb pie.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27111 photo\" title=\"Strawberry Rhubarb Tarts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/strawberry-rhubarb-tarts500.jpg\" alt=\"Strawberry Rhubarb Tarts\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hours, plus 1 hour chilling time for dough\u003cspan class=\"value-title\" title=\"PT3H\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">45 min\u003cspan class=\"value-title\" title=\"PT45M\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">3 hours 45 min\u003cspan class=\"value-title\" title=\"PT3H45M\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">6 tarts or 1 pie\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\"> \u003cstrong>Crust:\u003c/strong>\n\u003cli class=\"ingredient\">2 1/2 cups flour\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp salt\u003c/li>\n\u003cli class=\"ingredient\">1 tbsp sugar\u003c/li>\n\u003cli class=\"ingredient\">2 sticks (1/2 lb) butter, very cold\u003c/li>\n\u003cli class=\"ingredient\">1 tbsp cider vinegar\u003c/li>\n\u003cli class=\"ingredient\">6-8 tbsp ice water\u003c/li>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003c/p>\n\u003cli class=\"ingredient\">5- 6 stalks rhubarb, about 1 1/2 lbs, trimmed and chopped into 1/2-inch pieces (should make about 4 cups)\u003c/li>\n\u003cli class=\"ingredient\">2/3 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">4 tsp cornstarch\u003c/li>\n\u003cli class=\"ingredient\">1 tsp finely grated orange rind\u003c/li>\n\u003cli class=\"ingredient\">1 box organic strawberries, hulled and sliced\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>In a large bowl, mix dry ingredients. Cut butter into cubes, and toss in dry ingredients until butter is completely coated. Using a pastry blender or your fingertips, cut butter into flour until it is the size of biggish peas. Leave it chunkier than you think you should.\u003c/li>\n\u003cli>Mix cider vinegar into water. Add 5 tbsp of water mixture all at once, stirring and tossing with your fingertips. Gently scooping and mixing in any dry patches as you go, add just enough more water so that you can squeeze a handful of dough together into a rough ball. Flatten into two disks, wrap in plastic (or pop into 2 large resealable plastic bags) and chill for at least an hour.\u003c/li>\n\u003cli>Then, roll out one round on a well-floured surface. For tarts, cut circles of dough just slightly larger than each tart pan. Drape each dough circle over a tart pan and gently press it in so pan is lined evenly. Put tart pans back in fridge to chill while you make your filling.\u003c/li>\n\u003cli>Preheat oven to 375F. Mix sugar and cornstarch together, and pour over rhubarb, strawberries, and orange rind. Toss it a few times. Set aside while you roll out the top crust.\u003c/li>\n\u003cli>Roll out your second dough round. Cut your top crust into strips for the lattice.\u003c/li>\n\u003cli>Take the chilled crusts out of the fridge. Scoop filling generously into each pan, adding in the sugary goo from the bottom of the bowl. (If it seems like you have a lot of liquid left in the bowl, pour it off before you scoop in any leftover goo.) Weave your lattice on top of each tart. Sprinkle with sugar and place on a big foil-lined baking sheet in the oven. (Why a baking sheet? Because some juice going to bubble over and burn, and a baking sheet is easier to clean than the bottom of the oven.)\u003c/li>\n\u003cli> Bake for 40-45 minutes, until crust is golden and filling is juicy and bubbling. Don't worry if filling seems a little soupy at first; it will thicken as it cools.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bunny on the Table",
"title": "Bunny on the Table",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Here at Bay Area Bites, we believe in equal-opportunity coverage. So, while yesterday's post gave you tips on finding \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/05/a-very-vegan-Easter/\">vegan marshmallow chicks and dairy-free chocolate bunnies\u003c/a>, today we're going to tell you how get those rabbits out of the Easter basket and onto the table!\u003c/p>\n\u003cp>Yes, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/16/eating-cute/\">rabbits are cute\u003c/a>. However, if you choose to eat meat, you should know that they're also lean, tasty, and take limited time & resources to reach market size, making them a practical and sustainable meat source. \u003c/p>\n\u003cp>When I was a restaurant critic, I always ordered rabbit when I found it on local menus. Why? First, because I liked it, and secondly, because it was very nice to have something different to write about for a change; there's only so many ways you can describe a steak, a chicken breast, or a piece of halibut. But, oh, the looks of pleading I got if I dared urge any of my dining companions to order it instead! Those Easter-bunny associations are strong. \u003c/p>\n\u003cp>There's no real reason to be squeamish about rabbit. Unlike, say, kidneys, brains, or blood sausage, there's nothing dramatic, weirdly textured, pungent or funky about rabbit. Yes, it does have a slight resemblance to chicken, but with a silky, meatier texture that's all its own. \u003c/p>\n\u003cp>In Italy, its mild flavor makes it a popular baby food; little jars of \u003cem>coniglio\u003c/em> line the shelves at the supermercado and the farmacia. Rabbits were counted among the domesticated courtyard animals, like chickens and guinea fowl, that were one step closer to the house than livestock like cows, sheep, and goats.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A small but growing number of local gardeners are adding a few rabbits to their backyard mix of chickens and bees. However, if you're not quite up to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/the-perennial-plate-bunnies-the-farm-and-the-kitchen/\">raising (and dispatching) your own rabbit\u003c/a>, you can still find local, humanely-raised rabbits in the Bay Area. \u003c/p>\n\u003cp>In the East Bay, you can find 3-lb Jones Farm rabbits from Santa Rosa for $10/lb at the \u003ca href=\"http://www.marinsunfarms.com\">Marin Sun Farms\u003c/a> butcher shop in \u003ca href=\"http://www.rockridgemarkethall.com\">Rockridge Market Hall\u003c/a>. At \u003ca href=\"http://www.avedanos.com\">Avedano's Holly Park Market\u003c/a> in San Francisco, rabbits from \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> in West Marin arrive every Friday, where the 3-to-4 lb rabbits are $30 apiece. (They are also sold at the \u003ca href=\"http://www.agriculturalinstitute.org\">Marin Civic Center Farmers Market\u003c/a> on Sundays from 9am-1pm) \u003c/p>\n\u003cp>Being a lean meat, rabbit benefits from a little enrichment during the cooking process. You can go the Italian way, browning it in olive oil and then braising it with tomatoes and herbs, perhaps a splash of balsamic vinegar. The French prefer it lavished with mustard and cream, baked to a fragrant golden brown, and it's this version that I'm sharing with you today, adapted from a recipe in former Chez Panisse chef David Tanis's first book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579653464/kqedorg-20\">A Platter of Figs and Other Recipes\u003c/a>. It's rich but simple, a luscious amalgam of mustard, thyme, and cream, with bacon on top to add crispness and smoky depth. \u003c/p>\n\u003cp>Unless you have a sharp cleaver and a steady hand, it's wise to ask your butcher to divide your rabbit into serving pieces for you. At Marin Sun, the butcher tells me there are many, many ways to divvy up a bunny; we settle for separating out the legs (the meaty haunches and back legs, and the narrower front legs and shoulders), then chopping the rest of the body (the saddle) into 6 even pieces. Like a chicken, the more muscular legs take longer to cook; he advises putting the back legs in first, followed by the front legs 15 minutes later, and the saddle pieces 15 minutes after that. He also suggests, for my next rabbit, that I get the saddle boned out in one piece. Spread out, rubbed with fresh herbs and garlic, rolled and tied, then grilled or roasted, it becomes a kind of rabbit porchetta, easy to serve and eat. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What to accompany them? Why, carrots, of course. Tanis suggests simmering equal parts peeled potatoes and carrots in salted water, then draining and mashing them with a lump of butter, a generous pinch of saffron, and enough milk or creme fraiche to make it smooth and creamy. \u003c/p>\n\u003cfieldset>\n\u003clegend>Recipe: Mustardy Rabbit for Spring\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Mustard and cream gives rabbit a savory, golden-brown coating in this lovely spring dish.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003cbr>\nAdapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579653464/kqedorg-20\">A Platter of Figs and Other Recipes\u003c/a> by David Tanis. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/rabbit500.jpg\" alt=\"mustardy rabbit\" title=\"mustardy rabbit\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-25995 photo\">\u003c/p>\n\u003cp> \u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hrs 20 min \u003cspan class=\"value-title\" title=\"PT2H20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">1 hr \u003cspan class=\"value-title\" title=\"PT1H\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">3 hrs 20 min\u003cspan class=\"value-title\" title=\"PT3H20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 rabbit, approximately 3 lbs, cut into 8 pieces\u003c/li>\n\u003cli class=\"ingredient\">salt to taste\u003c/li>\n\u003cli class=\"ingredient\">freshly ground pepper to taste\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup Dijon-style mustard\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup grainy mustard or 2 tbsp whole mustard seeds, roughly crushed\u003c/li>\n\u003cli class=\"ingredient\">1 cup crème fraîche\u003c/li>\n\u003cli class=\"ingredient\">6 cloves garlic, minced\u003c/li>\n\u003cli class=\"ingredient\">grated rind and juice of 1 lemon\u003c/li>\n\u003cli class=\"ingredient\">several sprigs fresh thyme, leaves stripped from stems\u003c/li>\n\u003cli class=\"ingredient\">1/4 lb bacon (approximately 4-5 strips) or pancetta\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup white wine or chicken broth\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pat rabbit dry, then rub with salt and pepper. In a large, shallow bowl, mix mustards, crème fraîche, lemon rind and juice, garlic, and thyme. Put rabbit pieces into the bowl and turn to coat. Let marinate for a couple of hours at room temperature, or refrigerate overnight. \u003c/li>\n\u003cli>If rabbit's been chilled, let it come back to room temperature. Preheat oven to 400F. Put back legs into a shallow earthenware or ceramic baking dish. Drape a piece of bacon over legs. Pour in wine or broth.\u003c/li>\n\u003cli>Bake for 15 minutes, then add forelegs, draping another piece of bacon over them. Bake for an additional 15 minutes, then add saddle pieces. Drape the remaining pieces of bacon over the pieces. Bake for approximately 30 minutes, turning occasionally as they brown, until juices are reduced and rabbit pieces are golden brown.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here at Bay Area Bites, we believe in equal-opportunity coverage. So, while yesterday's post gave you tips on finding \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/05/a-very-vegan-Easter/\">vegan marshmallow chicks and dairy-free chocolate bunnies\u003c/a>, today we're going to tell you how get those rabbits out of the Easter basket and onto the table!\u003c/p>\n\u003cp>Yes, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/16/eating-cute/\">rabbits are cute\u003c/a>. However, if you choose to eat meat, you should know that they're also lean, tasty, and take limited time & resources to reach market size, making them a practical and sustainable meat source. \u003c/p>\n\u003cp>When I was a restaurant critic, I always ordered rabbit when I found it on local menus. Why? First, because I liked it, and secondly, because it was very nice to have something different to write about for a change; there's only so many ways you can describe a steak, a chicken breast, or a piece of halibut. But, oh, the looks of pleading I got if I dared urge any of my dining companions to order it instead! Those Easter-bunny associations are strong. \u003c/p>\n\u003cp>There's no real reason to be squeamish about rabbit. Unlike, say, kidneys, brains, or blood sausage, there's nothing dramatic, weirdly textured, pungent or funky about rabbit. Yes, it does have a slight resemblance to chicken, but with a silky, meatier texture that's all its own. \u003c/p>\n\u003cp>In Italy, its mild flavor makes it a popular baby food; little jars of \u003cem>coniglio\u003c/em> line the shelves at the supermercado and the farmacia. Rabbits were counted among the domesticated courtyard animals, like chickens and guinea fowl, that were one step closer to the house than livestock like cows, sheep, and goats.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A small but growing number of local gardeners are adding a few rabbits to their backyard mix of chickens and bees. However, if you're not quite up to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/the-perennial-plate-bunnies-the-farm-and-the-kitchen/\">raising (and dispatching) your own rabbit\u003c/a>, you can still find local, humanely-raised rabbits in the Bay Area. \u003c/p>\n\u003cp>In the East Bay, you can find 3-lb Jones Farm rabbits from Santa Rosa for $10/lb at the \u003ca href=\"http://www.marinsunfarms.com\">Marin Sun Farms\u003c/a> butcher shop in \u003ca href=\"http://www.rockridgemarkethall.com\">Rockridge Market Hall\u003c/a>. At \u003ca href=\"http://www.avedanos.com\">Avedano's Holly Park Market\u003c/a> in San Francisco, rabbits from \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> in West Marin arrive every Friday, where the 3-to-4 lb rabbits are $30 apiece. (They are also sold at the \u003ca href=\"http://www.agriculturalinstitute.org\">Marin Civic Center Farmers Market\u003c/a> on Sundays from 9am-1pm) \u003c/p>\n\u003cp>Being a lean meat, rabbit benefits from a little enrichment during the cooking process. You can go the Italian way, browning it in olive oil and then braising it with tomatoes and herbs, perhaps a splash of balsamic vinegar. The French prefer it lavished with mustard and cream, baked to a fragrant golden brown, and it's this version that I'm sharing with you today, adapted from a recipe in former Chez Panisse chef David Tanis's first book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579653464/kqedorg-20\">A Platter of Figs and Other Recipes\u003c/a>. It's rich but simple, a luscious amalgam of mustard, thyme, and cream, with bacon on top to add crispness and smoky depth. \u003c/p>\n\u003cp>Unless you have a sharp cleaver and a steady hand, it's wise to ask your butcher to divide your rabbit into serving pieces for you. At Marin Sun, the butcher tells me there are many, many ways to divvy up a bunny; we settle for separating out the legs (the meaty haunches and back legs, and the narrower front legs and shoulders), then chopping the rest of the body (the saddle) into 6 even pieces. Like a chicken, the more muscular legs take longer to cook; he advises putting the back legs in first, followed by the front legs 15 minutes later, and the saddle pieces 15 minutes after that. He also suggests, for my next rabbit, that I get the saddle boned out in one piece. Spread out, rubbed with fresh herbs and garlic, rolled and tied, then grilled or roasted, it becomes a kind of rabbit porchetta, easy to serve and eat. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What to accompany them? Why, carrots, of course. Tanis suggests simmering equal parts peeled potatoes and carrots in salted water, then draining and mashing them with a lump of butter, a generous pinch of saffron, and enough milk or creme fraiche to make it smooth and creamy. \u003c/p>\n\u003cfieldset>\n\u003clegend>Recipe: Mustardy Rabbit for Spring\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Mustard and cream gives rabbit a savory, golden-brown coating in this lovely spring dish.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003cbr>\nAdapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579653464/kqedorg-20\">A Platter of Figs and Other Recipes\u003c/a> by David Tanis. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/rabbit500.jpg\" alt=\"mustardy rabbit\" title=\"mustardy rabbit\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-25995 photo\">\u003c/p>\n\u003cp> \u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hrs 20 min \u003cspan class=\"value-title\" title=\"PT2H20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">1 hr \u003cspan class=\"value-title\" title=\"PT1H\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">3 hrs 20 min\u003cspan class=\"value-title\" title=\"PT3H20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 rabbit, approximately 3 lbs, cut into 8 pieces\u003c/li>\n\u003cli class=\"ingredient\">salt to taste\u003c/li>\n\u003cli class=\"ingredient\">freshly ground pepper to taste\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup Dijon-style mustard\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup grainy mustard or 2 tbsp whole mustard seeds, roughly crushed\u003c/li>\n\u003cli class=\"ingredient\">1 cup crème fraîche\u003c/li>\n\u003cli class=\"ingredient\">6 cloves garlic, minced\u003c/li>\n\u003cli class=\"ingredient\">grated rind and juice of 1 lemon\u003c/li>\n\u003cli class=\"ingredient\">several sprigs fresh thyme, leaves stripped from stems\u003c/li>\n\u003cli class=\"ingredient\">1/4 lb bacon (approximately 4-5 strips) or pancetta\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup white wine or chicken broth\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pat rabbit dry, then rub with salt and pepper. In a large, shallow bowl, mix mustards, crème fraîche, lemon rind and juice, garlic, and thyme. Put rabbit pieces into the bowl and turn to coat. Let marinate for a couple of hours at room temperature, or refrigerate overnight. \u003c/li>\n\u003cli>If rabbit's been chilled, let it come back to room temperature. Preheat oven to 400F. Put back legs into a shallow earthenware or ceramic baking dish. Drape a piece of bacon over legs. Pour in wine or broth.\u003c/li>\n\u003cli>Bake for 15 minutes, then add forelegs, draping another piece of bacon over them. Bake for an additional 15 minutes, then add saddle pieces. Drape the remaining pieces of bacon over the pieces. Bake for approximately 30 minutes, turning occasionally as they brown, until juices are reduced and rabbit pieces are golden brown.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>QUEST \u003ca href=\"http://www.kqed.org/quest/television/science-on-the-spot-secrets-of-sourdough\">Science on the SPOT\u003c/a> Feature produced by \u003ca href=\"http://www.kqed.org/quest/blog/author/joh/\">Jenny Oh\u003c/a>\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/blog/2011/03/24/science-on-the-spot-secrets-of-sourdough/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/checkbreadtemp500.jpg\" alt=\"Eduardo Morrell monitors the internal temperature of the bread to gauge its readiness\" title=\"Eduardo Morrell monitors the internal temperature of the bread to gauge its readiness\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-25453\">\u003c/a>\u003cbr>\n\u003cem>Eduardo Morrell monitors the internal temperature of the bread to gauge its readiness. Photo: Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>Since the Gold Rush days when prospectors baked loaves in their encampments, sourdough bread has been a beloved favorite of the Bay Area. But what is true sourdough bread? It's more than just the tangy flavor. Science on the SPOT visits with Maria Marco of UC Davis and baker \u003ca href=\"http://web.me.com/eduardomorell/morellsbread/About.html\">Eduardo Morrell\u003c/a> to learn more about the secret science of sourdough.\u003c/p>\n\u003cp>\u003ciframe title=\"YouTube video player\" width=\"500\" height=\"311\" src=\"http://www.youtube.com/embed/y5xOpss4j5E\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/blog/2011/03/24/science-on-the-spot-secrets-of-sourdough/\">Producer's Notes: Secrets of Sourdough\u003c/a>\u003cbr>\nLearn more about the history of Morrell's Bread and check out a slideshow of Eduardo Morrell's typical 16-hour workday. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Since the Gold Rush days when prospectors baked loaves in their encampments, sourdough bread has been a beloved favorite of the Bay Area. But what is true sourdough bread? It's more than just the tangy flavor. Science on the SPOT visits with Maria Marco of UC Davis and baker Eduardo Morrell to learn more about the secret science of sourdough. \u003cem>Produced by Jenny Oh.\u003c/em>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>QUEST \u003ca href=\"http://www.kqed.org/quest/television/science-on-the-spot-secrets-of-sourdough\">Science on the SPOT\u003c/a> Feature produced by \u003ca href=\"http://www.kqed.org/quest/blog/author/joh/\">Jenny Oh\u003c/a>\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/blog/2011/03/24/science-on-the-spot-secrets-of-sourdough/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/checkbreadtemp500.jpg\" alt=\"Eduardo Morrell monitors the internal temperature of the bread to gauge its readiness\" title=\"Eduardo Morrell monitors the internal temperature of the bread to gauge its readiness\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-25453\">\u003c/a>\u003cbr>\n\u003cem>Eduardo Morrell monitors the internal temperature of the bread to gauge its readiness. Photo: Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>Since the Gold Rush days when prospectors baked loaves in their encampments, sourdough bread has been a beloved favorite of the Bay Area. But what is true sourdough bread? It's more than just the tangy flavor. Science on the SPOT visits with Maria Marco of UC Davis and baker \u003ca href=\"http://web.me.com/eduardomorell/morellsbread/About.html\">Eduardo Morrell\u003c/a> to learn more about the secret science of sourdough.\u003c/p>\n\u003cp>\u003ciframe title=\"YouTube video player\" width=\"500\" height=\"311\" src=\"http://www.youtube.com/embed/y5xOpss4j5E\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/blog/2011/03/24/science-on-the-spot-secrets-of-sourdough/\">Producer's Notes: Secrets of Sourdough\u003c/a>\u003cbr>\nLearn more about the history of Morrell's Bread and check out a slideshow of Eduardo Morrell's typical 16-hour workday. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Honey Day at the Ferry Plaza Farmers' Market",
"title": "Honey Day at the Ferry Plaza Farmers' Market",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Happy spring! The vernal equinox, daylight savings time, and the Jewish holiday of Purim may all be upon us, but brrrr! With umbrella-destroying winds, tornado watches along the coast, and socks-drenching rain, it's feeling much more like winter than balmy spring. Oh well--remember all those sunbathing days we got back in January? \u003c/p>\n\u003cp>Like most of us, bees prefer to stay inside where it's warm and dry on days like this, snuggling together in a big bee-ball to keep themselves, and especially their queen, nice and toasty. But for humans, the show must go on, and so \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s honey celebration at the San Francisco Ferry Plaza Farmers' Market on Saturday, March 19th went on even in the teeth of blowing rain. Once a month from February through November, CUESA will be hosting a celebration for a different fruit, vegetable, or product, featuring tastings, ask the farmer (or producer) sessions, and a variety of cooking demonstrations by local chefs and cookbook authors. Last month was citrus; this month, for the first time, was honey. \u003c/p>\n\u003cp>First up behind the counter was Margo True, food editor of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> magazine and the author (along with her staff) of Sunset's latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. The book, which comes out next week, came out of a series of homesteading projects undertaken by Sunset over the last couple of years. \"We wanted to get back to the Lane brothers' original vision for Sunset, which was as a laboratory for Western living,\" said True. With a spacious garden, room for bees and chickens, the ability to get a \"milk share\" from a cow living at a nearby farm, and lots of kitchen room for testing, True and her team set out to see if they could make or source everything--even flour and sea salt--from as close to the magazine's Menlo Park campus as possible. The results were sometimes spectacular, sometimes frustrating, but all of it got incorporated into the book. True tried to be as honest as possible, promising that they \"definitely wrote about what bombed,\" too. \u003c/p>\n\u003cp>However, on this gray morning, True was here to show off two recipes that promise big payback for not too much effort. A custard-based honey ice cream, made with honey from the magazine's own hives, had a suave, salted-caramel edge, thanks to a drizzle of honey on top and a sprinkle of sea salt. It's more lusciously creamy than sweet, but the honey flavor still comes through. Even though it was hardly ice cream weather, the crowd snapped up every sample and scraped the cups clean. \u003c/p>\n\u003cp>Next came strawberry jam, made of nothing more than ripe early-season berries, honey, and a dash of lemon juice. Rather than cook it on the stovetop, where the direct heat could scorch the mixture, True spread out her chunky berry puree in a thin layer on a baking sheet, then revealed her secret: a long, gentle bake in a slow oven, which would gently condense it down while preserving the berries' ripe flavor. Spread on slices of Acme bread, the finished jam did taste remarkably fresh, with a soft consistency somewhere between jam and compote, perfect for a yogurt parfait topped with granola and a handful of fresh berries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I was researching my own book about honey a decade ago, Helene Marshall and her husband, beekeeper Spencer Marshall of \u003ca href=\"http://www.marshallsfarmhoney.com\">Marshall's Farm Honey\u003c/a>, took me around their bee house, let me scoop a fingerful of eucalyptus honey straight out of the comb, and even let their bees model for photographs. Now, ten years later, Helene is still talking up the beauty of bees and the importance of local honey (and local pollinators), and finally, people are ready to hear what she has to say. Speaking about the recent resurgence of interest in backyard beekeeping, she said, \"The biggest, best, and most important thing to come out of this is that people have respect for bees and beekeepers now, and a real appreciation of honey. People realize that we need those bees!\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/helenemarshall500.jpg\" alt=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel\" title=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25249\">\u003cbr>\n\u003cem>Helene Marshall of Marshall's Farm Honey, offering samples of Fairmont Hotel\u003c/em>\u003c/p>\n\u003cp>In front of the audience with J.W. Foster, executive chef of San Francisco's \u003ca href=\"http://www.fairmont.com/sanfrancisco\">Fairmont Hotel\u003c/a>, Helene talked about their latest project, putting hives on the Fairmont's roof. \"I'm San Francisco born and raised, went to my junior and senior proms at the Fairmont, so it feels like our bees are going home. They can hitch a ride on a cable car...it's so San Francisco, I love it!\" On warm days, the bees like to nip up to the penthouse level to sip from the fountains, getting a free look at that $15,000-a-night view. \u003c/p>\n\u003cp>So far, the Fairmont is hosting four hives, all very healthy. Last week's harvest yielded 60 pounds of honey, with a light, floral-herbal taste and an early-spring hint of eucalyptus. \"This honey was harvested last week, extracted a couple of days ago and bottled this morning,\" said Helene. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/fairmonthoney500.jpg\" alt=\"Marshalls Farm Fairmont Hotel honey\" title=\"Marshalls Farm Fairmont Hotel honey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25247\">\u003cbr>\n\u003cem>Marshall's Farm Fairmont Hotel honey\u003c/em>\u003c/p>\n\u003cp>With a lot of fresh honey at his disposal, Foster and his kitchen staff are experimenting to see what they can use it for. Their latest creation is an unctuous duck-egg aioli with olive oil, garlic, rosemary, and a touch of honey, used to dress chopped raw beef tartare with stovetop-smoked onions and cress salad on walnut crostini. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Ice cream, beef tartare...finally, the last chef, Brandon Jew of \u003ca href=\"http://www.baragricole.com\">Bar Agricole\u003c/a>, promised something hot, a hot toddy made with brandy, chartreuse, honey from \u003ca href=\"http://awhawkinsapiaries.com\">Alan Hawkins' apiaries\u003c/a>, bitters, and lemon peel. He made some mostarda, too, his spin on Bologna's favorite tart-sweet relish, a late-winter version made from brandied, spiced raisins mixed with a honey-based Seville orange marmalade, and served over a slice of pork pate. A few sips, and hey, was that a ray of sunshine coming down? \u003c/p>\n\u003cfieldset class=\"hrecipe\">\nRecipes reprinted by permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. \n\u003clegend class=\"fn\">Recipe: Strawberry Oven Jam\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>Making strawberry jam without sugar or commercial pectin is challenging. Honey tends to burn over high heat, resulting in a bitter jam, while a slow-cooker yields a jam that is too liquidy. Stephanie Dean, Sunset’s kitchen test manager, kept at it and finally arrived at this easy method, which produces a not-too-sweet, fresh-tasting jam with a nice, spreadable consistency.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">2 hours 30 min\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 45 min \u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">about 1 cup\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/strawbjam500.jpg\" alt=\"Strawberry Oven Jam\" title=\"Strawberry Oven Jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25251 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 pints strawberries, hulled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons honey, plus more to taste (optional)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 200°F. Combine the strawberries, honey, and lemon juice in a food processor and pulse 20 to 30 times to chop the berries, stopping to scrape\u003cbr>\ndown the sides of the work bowl as needed. Be careful you don’t puree the berries.\u003c/li>\n\u003cli>Spread the strawberry mixture in a thin, even layer on a rimmed baking sheet. Bake, scraping up and stirring with a flat, wide metal spatula every hour and then\u003cbr>\nrespreading into an even layer, until the jam is as thick as you like, 2 to 3 hours. It will continue to thicken slightly as it cools.\u003c/li>\n\u003cli>Let cool, then transfer to an airtight container. Stir in more honey before serving if you want a sweeter jam. \u003c/li>\n\u003cli>\u003cstrong>Note:\u003c/strong> The jam will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Honey Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>We were knocked out by the intensely floral, seductive flavor of our honey in this simple, lovely ice cream, created by Sunset's recipe editor Amy Machnak. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">6 hrs 20 min \u003cspan class=\"value-title\" title=\"PT6H20M\">\u003c/span> (includes 6 hours freezing time)\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/honeyicecream500.jpg\" alt=\"Honey ice cream\" title=\"Honey ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25252 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups whole milk\u003c/li>\n\u003cli class=\"ingredient\">4 large egg yolks\u003c/li>\n\u003cli class=\"ingredient\">About 1 cup honey\u003c/li>\n\u003cli class=\"ingredient\">Pinch of fine sea salt, plus more for finishing\u003c/li>\n\u003cli class=\"ingredient\">Ice cubes\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pour the cream and milk into a medium saucepan and bring to a simmer over medium heat. Right before it comes to a simmer, in a medium heatproof bowl, whisk\u003cbr>\ntogether the egg yolks, 3/4 cup of the honey, and the salt.\u003c/li>\n\u003cli> Immediately pour the cream and milk slowly into the yolk mixture while whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly and adjusting the heat to prevent the mixture from boiling, until it begins to thicken, about 8 minutes.\u003c/li>\n\u003cli>Fill a large bowl with ice cubes and water, and nest a medium bowl in the ice water. Strain the custard mixture through a fine-mesh strainer into the medium bowl. Let cool completely, stirring occasionally and replacing the ice if needed.\u003c/li>\n\u003cli>Freeze in an ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze until firm, at least 6 hours or up to 2 weeks.\u003c/li>\n\u003cli>To serve, scoop ice cream into bowls. Drizzle with more honey and top with a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"excerpt": "Chilly weather doesn't stop CUESA from celebrating bees and honey at the Ferry Plaza Farmers' Market. With recipes for Honey Ice Cream and Strawberry Oven Jam. ",
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"description": "Chilly weather doesn't stop CUESA from celebrating bees and honey at the Ferry Plaza Farmers' Market. With recipes for Honey Ice Cream and Strawberry Oven Jam. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Happy spring! The vernal equinox, daylight savings time, and the Jewish holiday of Purim may all be upon us, but brrrr! With umbrella-destroying winds, tornado watches along the coast, and socks-drenching rain, it's feeling much more like winter than balmy spring. Oh well--remember all those sunbathing days we got back in January? \u003c/p>\n\u003cp>Like most of us, bees prefer to stay inside where it's warm and dry on days like this, snuggling together in a big bee-ball to keep themselves, and especially their queen, nice and toasty. But for humans, the show must go on, and so \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s honey celebration at the San Francisco Ferry Plaza Farmers' Market on Saturday, March 19th went on even in the teeth of blowing rain. Once a month from February through November, CUESA will be hosting a celebration for a different fruit, vegetable, or product, featuring tastings, ask the farmer (or producer) sessions, and a variety of cooking demonstrations by local chefs and cookbook authors. Last month was citrus; this month, for the first time, was honey. \u003c/p>\n\u003cp>First up behind the counter was Margo True, food editor of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> magazine and the author (along with her staff) of Sunset's latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. The book, which comes out next week, came out of a series of homesteading projects undertaken by Sunset over the last couple of years. \"We wanted to get back to the Lane brothers' original vision for Sunset, which was as a laboratory for Western living,\" said True. With a spacious garden, room for bees and chickens, the ability to get a \"milk share\" from a cow living at a nearby farm, and lots of kitchen room for testing, True and her team set out to see if they could make or source everything--even flour and sea salt--from as close to the magazine's Menlo Park campus as possible. The results were sometimes spectacular, sometimes frustrating, but all of it got incorporated into the book. True tried to be as honest as possible, promising that they \"definitely wrote about what bombed,\" too. \u003c/p>\n\u003cp>However, on this gray morning, True was here to show off two recipes that promise big payback for not too much effort. A custard-based honey ice cream, made with honey from the magazine's own hives, had a suave, salted-caramel edge, thanks to a drizzle of honey on top and a sprinkle of sea salt. It's more lusciously creamy than sweet, but the honey flavor still comes through. Even though it was hardly ice cream weather, the crowd snapped up every sample and scraped the cups clean. \u003c/p>\n\u003cp>Next came strawberry jam, made of nothing more than ripe early-season berries, honey, and a dash of lemon juice. Rather than cook it on the stovetop, where the direct heat could scorch the mixture, True spread out her chunky berry puree in a thin layer on a baking sheet, then revealed her secret: a long, gentle bake in a slow oven, which would gently condense it down while preserving the berries' ripe flavor. Spread on slices of Acme bread, the finished jam did taste remarkably fresh, with a soft consistency somewhere between jam and compote, perfect for a yogurt parfait topped with granola and a handful of fresh berries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I was researching my own book about honey a decade ago, Helene Marshall and her husband, beekeeper Spencer Marshall of \u003ca href=\"http://www.marshallsfarmhoney.com\">Marshall's Farm Honey\u003c/a>, took me around their bee house, let me scoop a fingerful of eucalyptus honey straight out of the comb, and even let their bees model for photographs. Now, ten years later, Helene is still talking up the beauty of bees and the importance of local honey (and local pollinators), and finally, people are ready to hear what she has to say. Speaking about the recent resurgence of interest in backyard beekeeping, she said, \"The biggest, best, and most important thing to come out of this is that people have respect for bees and beekeepers now, and a real appreciation of honey. People realize that we need those bees!\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/helenemarshall500.jpg\" alt=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel\" title=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25249\">\u003cbr>\n\u003cem>Helene Marshall of Marshall's Farm Honey, offering samples of Fairmont Hotel\u003c/em>\u003c/p>\n\u003cp>In front of the audience with J.W. Foster, executive chef of San Francisco's \u003ca href=\"http://www.fairmont.com/sanfrancisco\">Fairmont Hotel\u003c/a>, Helene talked about their latest project, putting hives on the Fairmont's roof. \"I'm San Francisco born and raised, went to my junior and senior proms at the Fairmont, so it feels like our bees are going home. They can hitch a ride on a cable car...it's so San Francisco, I love it!\" On warm days, the bees like to nip up to the penthouse level to sip from the fountains, getting a free look at that $15,000-a-night view. \u003c/p>\n\u003cp>So far, the Fairmont is hosting four hives, all very healthy. Last week's harvest yielded 60 pounds of honey, with a light, floral-herbal taste and an early-spring hint of eucalyptus. \"This honey was harvested last week, extracted a couple of days ago and bottled this morning,\" said Helene. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/fairmonthoney500.jpg\" alt=\"Marshalls Farm Fairmont Hotel honey\" title=\"Marshalls Farm Fairmont Hotel honey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25247\">\u003cbr>\n\u003cem>Marshall's Farm Fairmont Hotel honey\u003c/em>\u003c/p>\n\u003cp>With a lot of fresh honey at his disposal, Foster and his kitchen staff are experimenting to see what they can use it for. Their latest creation is an unctuous duck-egg aioli with olive oil, garlic, rosemary, and a touch of honey, used to dress chopped raw beef tartare with stovetop-smoked onions and cress salad on walnut crostini. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ice cream, beef tartare...finally, the last chef, Brandon Jew of \u003ca href=\"http://www.baragricole.com\">Bar Agricole\u003c/a>, promised something hot, a hot toddy made with brandy, chartreuse, honey from \u003ca href=\"http://awhawkinsapiaries.com\">Alan Hawkins' apiaries\u003c/a>, bitters, and lemon peel. He made some mostarda, too, his spin on Bologna's favorite tart-sweet relish, a late-winter version made from brandied, spiced raisins mixed with a honey-based Seville orange marmalade, and served over a slice of pork pate. A few sips, and hey, was that a ray of sunshine coming down? \u003c/p>\n\u003cfieldset class=\"hrecipe\">\nRecipes reprinted by permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. \n\u003clegend class=\"fn\">Recipe: Strawberry Oven Jam\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>Making strawberry jam without sugar or commercial pectin is challenging. Honey tends to burn over high heat, resulting in a bitter jam, while a slow-cooker yields a jam that is too liquidy. Stephanie Dean, Sunset’s kitchen test manager, kept at it and finally arrived at this easy method, which produces a not-too-sweet, fresh-tasting jam with a nice, spreadable consistency.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">2 hours 30 min\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 45 min \u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">about 1 cup\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/strawbjam500.jpg\" alt=\"Strawberry Oven Jam\" title=\"Strawberry Oven Jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25251 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 pints strawberries, hulled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons honey, plus more to taste (optional)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 200°F. Combine the strawberries, honey, and lemon juice in a food processor and pulse 20 to 30 times to chop the berries, stopping to scrape\u003cbr>\ndown the sides of the work bowl as needed. Be careful you don’t puree the berries.\u003c/li>\n\u003cli>Spread the strawberry mixture in a thin, even layer on a rimmed baking sheet. Bake, scraping up and stirring with a flat, wide metal spatula every hour and then\u003cbr>\nrespreading into an even layer, until the jam is as thick as you like, 2 to 3 hours. It will continue to thicken slightly as it cools.\u003c/li>\n\u003cli>Let cool, then transfer to an airtight container. Stir in more honey before serving if you want a sweeter jam. \u003c/li>\n\u003cli>\u003cstrong>Note:\u003c/strong> The jam will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Honey Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>We were knocked out by the intensely floral, seductive flavor of our honey in this simple, lovely ice cream, created by Sunset's recipe editor Amy Machnak. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">6 hrs 20 min \u003cspan class=\"value-title\" title=\"PT6H20M\">\u003c/span> (includes 6 hours freezing time)\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/honeyicecream500.jpg\" alt=\"Honey ice cream\" title=\"Honey ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25252 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups whole milk\u003c/li>\n\u003cli class=\"ingredient\">4 large egg yolks\u003c/li>\n\u003cli class=\"ingredient\">About 1 cup honey\u003c/li>\n\u003cli class=\"ingredient\">Pinch of fine sea salt, plus more for finishing\u003c/li>\n\u003cli class=\"ingredient\">Ice cubes\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pour the cream and milk into a medium saucepan and bring to a simmer over medium heat. Right before it comes to a simmer, in a medium heatproof bowl, whisk\u003cbr>\ntogether the egg yolks, 3/4 cup of the honey, and the salt.\u003c/li>\n\u003cli> Immediately pour the cream and milk slowly into the yolk mixture while whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly and adjusting the heat to prevent the mixture from boiling, until it begins to thicken, about 8 minutes.\u003c/li>\n\u003cli>Fill a large bowl with ice cubes and water, and nest a medium bowl in the ice water. Strain the custard mixture through a fine-mesh strainer into the medium bowl. Let cool completely, stirring occasionally and replacing the ice if needed.\u003c/li>\n\u003cli>Freeze in an ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze until firm, at least 6 hours or up to 2 weeks.\u003c/li>\n\u003cli>To serve, scoop ice cream into bowls. Drizzle with more honey and top with a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Adapting Recipes to Keep Up With the Times + Dark Chocolate Pecan Pie",
"title": "Adapting Recipes to Keep Up With the Times + Dark Chocolate Pecan Pie",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-24102\" title=\"chocolate pecan pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_6996.jpg\" alt=\"chocolate pecan pie\" width=\"500\" height=\"406\">\u003cbr>\nIf you ask me what my most frequently referenced dessert cookbook is, I'd tell you it's \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">The Joy of Cooking: All About Pies and Tarts\u003c/a>. This little book by Irma Rombauer, Marion Rombauer Becker and Ethan Becker shines with great American pie recipes and tips on foolproof pie dough, how to make hand pies, and finessing the fine art of latticework.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24114\" title=\"joy of cooking pies and tarts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7206.jpg\" alt=\"joy of cooking pies and tarts\" width=\"500\" height=\"433\">\u003c/p>\n\u003cp>It's a keeper and I think that can largely be attributed to the fact that it's a concentrated tome that's devoted to one small subject and is researched within an inch of its life--not as common with cookbooks these days. From what I've gathered, it's now out of print, but there are many used copies out there; I snagged one at \u003ca href=\"http://www.greenapplebooks.com/\">Green Apple Books\u003c/a> so it's certainly not impossible.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24103\" title=\"serving pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_6989.jpg\" alt=\"serving pie\" width=\"500\" height=\"436\">\u003c/p>\n\u003cp>What I love about the book is it's such a good starting point. All of the recipes in \u003cem>Joy of Cooking: All About Pies and Tarts\u003c/em> are solid, from their Shoofly Pie to the Vanilla Cream Pie or Sweet Potato Pie. I always find myself starting here, exploring at least one other recipe and then making adaptations to come up with my own version. So why go to all this work in the first place? For many food bloggers who like to cite recipes on their webpage, adapting an original recipe is important for copyright and legal reasons. Many folks have written on this subject in thought-provoking and sometimes even contentious ways, including \u003ca href=\"http://diannej.com/blog/2010/03/adjusting-a-recipe-doesnt-make-it-yours/\">Diane Jacob\u003c/a> and \u003ca href=\"http://foodblogalliance.com/2009/04/recipe-attribution.php\">David Lebovitz.\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But for bakers like myself, it's also important to adapt recipes to keep up with the times and trends of your customer. And your own tastes. Or those of your mom or your great Aunt Sally. You get the picture. A telling example is the Pecan Pie that appears in \u003cem>Joy of Cooking: All About Pies and Tarts\u003c/em>. It's a very classic, common recipe that you're likely to see if you google \"Pecan Pie.\" But it's a little too sweet for my tastes: it's got more of that ooey, goeey-ness going on than I prefer. In general, when working on adapting a baking recipe, I think about the following factors:\u003c/p>\n\u003cp>\u003cstrong>Adapting Recipes to Keep up With Trends\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Use less sugar whenever possible to allow the other ingredients to shine\u003c/li>\n\u003cli>Use local ingredients when possible\u003c/li>\n\u003cli>Use real ingredients (no margarine or Crisco unless when imperative for the end result)\u003c/li>\n\u003cli>Pare down the number of steps and processes to make it as easy for your reader (or yourself) as possible.\u003c/li>\n\u003cli>Always ask yourself, is there an easier/more commonsense way?\u003c/li>\n\u003cli>Likewise, ask yourself: what about this recipe do I like and what must go?\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>So what I did with the pie recipe is add bittersweet chocolate and espresso powder to balance out the sweetness, took down the amount of corn syrup and sugar, and used my favorite flaky pie dough. And voila: now we're talking. I took a cue from the \u003ca href=\"http://bakednyc.com/\">Baked\u003c/a> Cookbook on grinding half of the pecans and laying the other half on top (they also use a dark chocolate in their pie) and got the espresso powder idea from the lovely and always spot-on \u003ca href=\"http://www.doriegreenspan.com/\">Dorie Greenspan\u003c/a>. So then what are we left with? A pie pecan pie fans love, but also a pie that has coverted many naysayers. Recently at the farmer's market, I traded a slice of this pie with one of the farmers for some meyer lemons and fennel. After one bite, he took a seat and said to me, \"Now this is a 'sit down, close your eyes and enjoy' kind of pie.\" Hopefully you'll feel the same way. If you don't, adapt away! After all, that's what it's all about. We all start somewhere.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Dark Chocolate Pecan Pie\u003c/legend>\n\u003cp class=\"author\">\u003cem>By Megan Gordon\u003c/em>\u003c/p>\n\u003cp>Adapted from: \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">\u003cem>The Joy of Cooking: All About Pies and Tarts\u003c/em>\u003c/a>\u003c/p>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>This is a different take on your typical overly-sweet pecan pie, with the addition of bittersweet chocolate and espresso powder. You'll never look back.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">25 min \u003c/span>\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">35 min\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">1 hour\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 9\" pie (6-9 servings)\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24104 photo\" title=\"chocolate pecan pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7000.jpg\" alt=\"chocolate pecan pie\" width=\"500\" height=\"426\">\u003c/p>\n\u003cp>\u003cem>The pie dough recipe below yields two disks and you will only need one for this recipe. I always freeze the other for later use. For this pie, I do think the quality of chocolate makes a difference. I use a 72% Callebaut Bittersweet Chocolate.\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003ca href=\"http://www.marthastewart.com/recipe/pate-brisee-pie-dough\">Pate Brisee\u003c/a> for the pie dough\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 cups\u003c/span> \u003cspan class=\"name\">pecan halves\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3\u003c/span> \u003cspan class=\"name\">large eggs\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3/4 cup\u003c/span> \u003cspan class=\"name\">light corn syrup\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tablespoons\u003c/span> \u003cspan class=\"name\">granulated sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tablespoons\u003c/span> \u003cspan class=\"name\">light brown sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 tablespoons\u003c/span> \u003cspan class=\"name\">unsalted butter, melted\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 teaspoon\u003c/span> \u003cspan class=\"name\">kosher salt\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 teaspoon\u003c/span> \u003cspan class=\"name\">vanilla\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 teaspoon\u003c/span> \u003cspan class=\"name\">espresso powder\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup\u003c/span> \u003cspan class=\"name\">bittersweet chocolate chips\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli style=\"list-style-type: none\">\n\u003col class=\"instructions\">\n\u003cli>Roll one disk of the pie dough to fit a 9-inch pan. Trim any overhang, roll the edges under, and flute the edges. Place pan in freezer while you prepare the filling.\u003c/li>\n\u003cli>Preheat oven to 350 F. Coarsely chop 1 cup of pecans by hand or in the food processor.\u003c/li>\n\u003cli>In a large bowl, whisk the corn syrup and sugars together. Whisk in the melted butter, then add the eggs one at a time, beating until you have a smooth mixture.\u003c/li>\n\u003cli>Add the espresso powder, vanilla and salt. Stir in the chopped pecans and chocolate chips and set aside.\u003c/li>\n\u003cli>Take pan out of freezer (and if you're using a glass Pyrex, be careful not to put it directly in the oven from the freezer--give it a few minutes) and fill partially frozen pie shell with the filling. Lay the remaining pecans on top in a decorative circular pattern.\u003c/li>\n\u003cli>Bake for 30-35 minutes or just until the middle has puffed and no longer jiggles when tapped. When cooled, the middle of the pie will flatten out.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>Store, tightly wrapped, in the refrigerator for 2-3 days.\u003c/em>\u003c/p>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-24102\" title=\"chocolate pecan pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_6996.jpg\" alt=\"chocolate pecan pie\" width=\"500\" height=\"406\">\u003cbr>\nIf you ask me what my most frequently referenced dessert cookbook is, I'd tell you it's \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">The Joy of Cooking: All About Pies and Tarts\u003c/a>. This little book by Irma Rombauer, Marion Rombauer Becker and Ethan Becker shines with great American pie recipes and tips on foolproof pie dough, how to make hand pies, and finessing the fine art of latticework.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24114\" title=\"joy of cooking pies and tarts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7206.jpg\" alt=\"joy of cooking pies and tarts\" width=\"500\" height=\"433\">\u003c/p>\n\u003cp>It's a keeper and I think that can largely be attributed to the fact that it's a concentrated tome that's devoted to one small subject and is researched within an inch of its life--not as common with cookbooks these days. From what I've gathered, it's now out of print, but there are many used copies out there; I snagged one at \u003ca href=\"http://www.greenapplebooks.com/\">Green Apple Books\u003c/a> so it's certainly not impossible.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24103\" title=\"serving pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_6989.jpg\" alt=\"serving pie\" width=\"500\" height=\"436\">\u003c/p>\n\u003cp>What I love about the book is it's such a good starting point. All of the recipes in \u003cem>Joy of Cooking: All About Pies and Tarts\u003c/em> are solid, from their Shoofly Pie to the Vanilla Cream Pie or Sweet Potato Pie. I always find myself starting here, exploring at least one other recipe and then making adaptations to come up with my own version. So why go to all this work in the first place? For many food bloggers who like to cite recipes on their webpage, adapting an original recipe is important for copyright and legal reasons. Many folks have written on this subject in thought-provoking and sometimes even contentious ways, including \u003ca href=\"http://diannej.com/blog/2010/03/adjusting-a-recipe-doesnt-make-it-yours/\">Diane Jacob\u003c/a> and \u003ca href=\"http://foodblogalliance.com/2009/04/recipe-attribution.php\">David Lebovitz.\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But for bakers like myself, it's also important to adapt recipes to keep up with the times and trends of your customer. And your own tastes. Or those of your mom or your great Aunt Sally. You get the picture. A telling example is the Pecan Pie that appears in \u003cem>Joy of Cooking: All About Pies and Tarts\u003c/em>. It's a very classic, common recipe that you're likely to see if you google \"Pecan Pie.\" But it's a little too sweet for my tastes: it's got more of that ooey, goeey-ness going on than I prefer. In general, when working on adapting a baking recipe, I think about the following factors:\u003c/p>\n\u003cp>\u003cstrong>Adapting Recipes to Keep up With Trends\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Use less sugar whenever possible to allow the other ingredients to shine\u003c/li>\n\u003cli>Use local ingredients when possible\u003c/li>\n\u003cli>Use real ingredients (no margarine or Crisco unless when imperative for the end result)\u003c/li>\n\u003cli>Pare down the number of steps and processes to make it as easy for your reader (or yourself) as possible.\u003c/li>\n\u003cli>Always ask yourself, is there an easier/more commonsense way?\u003c/li>\n\u003cli>Likewise, ask yourself: what about this recipe do I like and what must go?\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>So what I did with the pie recipe is add bittersweet chocolate and espresso powder to balance out the sweetness, took down the amount of corn syrup and sugar, and used my favorite flaky pie dough. And voila: now we're talking. I took a cue from the \u003ca href=\"http://bakednyc.com/\">Baked\u003c/a> Cookbook on grinding half of the pecans and laying the other half on top (they also use a dark chocolate in their pie) and got the espresso powder idea from the lovely and always spot-on \u003ca href=\"http://www.doriegreenspan.com/\">Dorie Greenspan\u003c/a>. So then what are we left with? A pie pecan pie fans love, but also a pie that has coverted many naysayers. Recently at the farmer's market, I traded a slice of this pie with one of the farmers for some meyer lemons and fennel. After one bite, he took a seat and said to me, \"Now this is a 'sit down, close your eyes and enjoy' kind of pie.\" Hopefully you'll feel the same way. If you don't, adapt away! After all, that's what it's all about. We all start somewhere.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Dark Chocolate Pecan Pie\u003c/legend>\n\u003cp class=\"author\">\u003cem>By Megan Gordon\u003c/em>\u003c/p>\n\u003cp>Adapted from: \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">\u003cem>The Joy of Cooking: All About Pies and Tarts\u003c/em>\u003c/a>\u003c/p>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>This is a different take on your typical overly-sweet pecan pie, with the addition of bittersweet chocolate and espresso powder. You'll never look back.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">25 min \u003c/span>\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">35 min\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">1 hour\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 9\" pie (6-9 servings)\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24104 photo\" title=\"chocolate pecan pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7000.jpg\" alt=\"chocolate pecan pie\" width=\"500\" height=\"426\">\u003c/p>\n\u003cp>\u003cem>The pie dough recipe below yields two disks and you will only need one for this recipe. I always freeze the other for later use. For this pie, I do think the quality of chocolate makes a difference. I use a 72% Callebaut Bittersweet Chocolate.\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003ca href=\"http://www.marthastewart.com/recipe/pate-brisee-pie-dough\">Pate Brisee\u003c/a> for the pie dough\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 cups\u003c/span> \u003cspan class=\"name\">pecan halves\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3\u003c/span> \u003cspan class=\"name\">large eggs\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3/4 cup\u003c/span> \u003cspan class=\"name\">light corn syrup\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tablespoons\u003c/span> \u003cspan class=\"name\">granulated sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tablespoons\u003c/span> \u003cspan class=\"name\">light brown sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 tablespoons\u003c/span> \u003cspan class=\"name\">unsalted butter, melted\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 teaspoon\u003c/span> \u003cspan class=\"name\">kosher salt\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 teaspoon\u003c/span> \u003cspan class=\"name\">vanilla\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 teaspoon\u003c/span> \u003cspan class=\"name\">espresso powder\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup\u003c/span> \u003cspan class=\"name\">bittersweet chocolate chips\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli style=\"list-style-type: none\">\n\u003col class=\"instructions\">\n\u003cli>Roll one disk of the pie dough to fit a 9-inch pan. Trim any overhang, roll the edges under, and flute the edges. Place pan in freezer while you prepare the filling.\u003c/li>\n\u003cli>Preheat oven to 350 F. Coarsely chop 1 cup of pecans by hand or in the food processor.\u003c/li>\n\u003cli>In a large bowl, whisk the corn syrup and sugars together. Whisk in the melted butter, then add the eggs one at a time, beating until you have a smooth mixture.\u003c/li>\n\u003cli>Add the espresso powder, vanilla and salt. Stir in the chopped pecans and chocolate chips and set aside.\u003c/li>\n\u003cli>Take pan out of freezer (and if you're using a glass Pyrex, be careful not to put it directly in the oven from the freezer--give it a few minutes) and fill partially frozen pie shell with the filling. Lay the remaining pecans on top in a decorative circular pattern.\u003c/li>\n\u003cli>Bake for 30-35 minutes or just until the middle has puffed and no longer jiggles when tapped. When cooled, the middle of the pie will flatten out.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>Store, tightly wrapped, in the refrigerator for 2-3 days.\u003c/em>\u003c/p>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Lights, Camera, Cook: Making Apricot-Lemon Scones at the Farmers' Market",
"title": "Lights, Camera, Cook: Making Apricot-Lemon Scones at the Farmers' Market",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Throw out that can of baking powder from 2004! Grate your citrus zest on a microplane, not a box grater! Don't wander away from the stove while your lemon curd is thickening!\u003c/p>\n\u003cp>You've got to have issues, important issues, to preach about when you're a cooking demonstrator trying to keep an audience of chilly strangers entertained on a cold morning in February. Especially when bucket drummers, porchetta-sandwich sellers, and the latte line at Blue Bottle are all clambering for attention just a few feet of lettuce-strewn pavement away. \u003c/p>\n\u003cp>Luckily, I have strong opinions about everything you do in your kitchen, and if you're sitting in front of me at the farmers' market while I'm demonstrating a recipe, you're going to hear about it chapter and verse: why you won't buy buttermilk, why you should buy those pricey pastured eggs, why you need to stop storing your herb jars over the stove. But you'll laugh at least once, I can promise, and you'll go on your way amused and at least a little informed, even if all you wanted when you sat down was the free sample. \u003c/p>\n\u003cp>It's the amused-and-informed part that's most crucial to giving good demo, more important than flawless technique or having the be-all, end-all recipe for seared Arctic char suspended in pomegranate-ponzu gel. \u003c/p>\n\u003cp>I learned this early on from super-pro \u003ca href=\"http://www.davidlebovitz.com\">David Lebovitz\u003c/a>, who was cooking before me the day of my first-ever demo at the \u003ca href=\"http://www.cuesa.org/markets/\">Ferry Plaza Farmers' Market\u003c/a>. Being a food writer and cookbook author rather than a \"real\" (read restaurant) chef, I confessed to David that I was nervous about seeming professional enough. What kind of presenter doesn't even own a white chef's jacket? Wouldn't this sophisticated audience root out my less-than-perfect knife skills like a pack of snuffling, Prius-driving pigs hot on the scent of a ripe black truffle? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>David, bless his heart, merely scoffed. \"Just make 'em laugh! That's all they want,\" he insisted, and then went out in front of the audience and did just that. He cracked jokes, told funny stories, and in the time it took to melt a block of chocolate for a batch of his \"absolute best\" brownies, he had the audience eating out of his hand.\u003c/p>\n\u003cp>Well, entertainment I could do. Having been onstage in many guises, even buck-naked, tap-dancing in an apron wasn't going to daunt me. In fact, as I nattered about bee sex while whipping up a honey-and-almond cake, I realized quickly that it could even be fun. Didn't it combine two of my favorite things, cooking and telling people what to do? \u003c/p>\n\u003cp>It also helped that I'd seen, or suffered through, \u003cem>hours\u003c/em> of bad cooking demonstrations, done by talented but charisma-free chefs who mumbled into their jacket mics and kept their eyes glued to their pans, never interacting with the audience or explaining the whys or hows of what their hands were doing so deftly. Or, conversely, the equally brilliant chefs, beamed in from Planet Moleculo-Gastronomix, who talked the room to glazed-eye death with thirty minutes of nonstop techie arcana. Then there were the recipes, often too complicated or elaborate for a home kitchen whose only prep cook might be a reluctant boyfriend or mad-hungry 12-year-old already whining for dinner. \u003c/p>\n\u003cp>A good cooking demonstrator, like a good teacher of any sort, is equal parts evangelist and showman. Personally, I love farmers' markets, and have great respect for the hard work that farmers do. So my job up there is to make you, the market shopper, fall in love with the unexpected, like nettles or quinces or the ravishing, marigold-yellow color of an egg yolk produced by a happy, pasture-raised hen. What makes these pitches work is that I'm also a great big ham who loves to be on stage, even if that stage is only a folding table and a propane stove. \u003c/p>\n\u003cp>But does it pay? Well, no, not directly. No one's handing me a wad of twenties to blanch kale and crack eggs (and jokes) on a Saturday morning. I've cooked at a lot of markets, from Brooklyn to Arkansas to Santa Cruz, and it's always been a unpaid gig. Now, I won't write for free. That's a professional skill I've honed over the past 20 years. It's my livelihood. I wouldn't expect my dentist or my hair stylist to do their job for free; why should I be asked to ply my own trade without remuneration?\u003c/p>\n\u003cp>But I will (probably) do a cooking demo at your farmers' market without payment. Why? Because hopefully, you in the audience will watch, like what you see (or at least enjoy the freebie sample of what I've just cooked) and thus buy one of my cookbooks from the stack I've so thoughtfully piled on this table next to me. Maybe you in the velour yoga pants and cute stripey tote bag are a magazine editor amenable to pitches. Or maybe you're the person who programs the classes at a fancy cookware store down on the Peninsula, classes I could get paid to teach. Restaurant chefs do it to for publicity, to keep their name (and the name of their restaurant) in public circulation. \u003c/p>\n\u003cp>It's that nebulous, hard-to-quantify thing known as exposure. Cooking at a well-regarded market like San Francisco's Ferry Plaza Market also puts me in good company, alongside many other well-known authors and chefs. A lot of people come to that market, and lots of them will sit down and watch the cook's demonstration attentively, from start to finish. (Never discount the joy of an attentive audience, especially one that laughs at your jokes.)\u003c/p>\n\u003cp>Part of the satisfaction of doing this is encouraging people to get in the kitchen. Since I think that anyone can, and should, cook, these demos are stealth teaching, using snappy patter and snacks to sweeten the skill-share. Come for the sample, in other words, and maybe you'll take away a few tips that might inspire you the next time you're in the kitchen or in the market.\u003c/p>\n\u003cp>To this end, I've fried zucchini pancakes for teenagers walking by the sidewalk offerings of a tiny urban farm in Brooklyn. Made a frittata using eggs from ducks quacking and waddling between rows of chard at the Homeless Garden Project in Santa Cruz. Proved to a row of skeptical seven-year-olds in Arkansas that yes, a bowl of heavy cream \u003cem>will\u003c/em> turn into a huge mound of fluffy, puffy whipped cream with nothing more than elbow grease and a whisk. \u003c/p>\n\u003cp>In places like these, my lack of chef cred (and jacket) is actually a plus. If I can do this, standing here in a goofy gingham apron, so can you. If this kooky woman can cajole browned and beautiful biscuits out of a tiny toaster oven running off a snaky orange extension cord, then surely you can do the same, or better, at home. \u003c/p>\n\u003cp>Since even basic baking seems to daunt a lot of folks, I like to show how easy it can be. Scones were the subject of my most recent demo, because, like chocolate-chip cookies, they're delicious when freshly baked at home, and pretty much horrible--dry, tough, overly sweet--everywhere else. The reward? Several audience members came up to me afterwards,s saying they'd always thought they didn't like scones. But that morning, they'd realized, after two bites of a hot-from-the-oven homemade one, that it was only \u003cem>bad\u003c/em> scones they hated. \u003c/p>\n\u003cp>Only a handful of pantry staples (sugar, baking powder and soda, salt) were not from the market. Everything else, from freshly milled, Sonora soft-wheat flour from \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> and yogurt from \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a> to the candied lemon rinds from \u003ca href=\"http://www.junetaylorjams.com\">June Taylor Jams\u003c/a> was bought right there at the market. And yes, farmers and purveyors were paid market price for any items used.\u003c/p>\n\u003cp>So, shop, bake, and be merry. And should you ever have the chance to cook in public, take these tips from me:\u003c/p>\n\u003cp>\u003cstrong>1. Talk fast, talk loud. \u003c/strong>Hopefully you'll have a microphone, but even so, markets are noisy places. Articulate, project, and talk fast, because your audience will come and go, and you want to get as much info out there before they wander off to find coffee. \u003c/p>\n\u003cp>\u003cstrong>2. Make eye contact.\u003c/strong> Look out into the audience as much as you can without chopping your fingers off. Pick a few receptive-looking folks, and direct what you're saying right to them. Scan around and shift your focus every few sentences.\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>3. Practice your recipe at home. Make it start to finish. Talk it through. Figure out where the boring parts are. Think about what you can prep beforehand. Do you have a brilliant new way to chop an onion? If not, do it ahead of time.\u003cbr>\n\u003cstrong>\u003cbr>\n4. Keep an open space between you and the audience. \u003c/strong>Don't clutter the table right in front of you with bowls and ingredients. Let people see what you're doing.\u003c/p>\n\u003cp>\u003cstrong>5. Don't forget about final presentation.\u003c/strong> Have a pretty plate or bowl ready to show off the final product.\u003cbr>\n\u003cstrong>\u003cbr>\n6. Give credit where it's due. \u003c/strong>If you're at a farmers' market, promote the farmers whose products you're using. Talk about who they are and what they sell, and why you love it. If your recipe was inspired by a cookbook you read or a dish you ate at a local restaurant, tell us about it. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>7. Make 'em laugh! \u003c/strong> Be funny, be informative, tap-dance if you have to, but give 'em a show. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Apricot-Candied Lemon Scones\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>These fluffy, buttery scones adapt well to a variety of add-ins, but dried fruit and citrus make a particularly nice flavor combination for winter. \u003c/em>\u003c/p>\n\u003cp class=\"author\">\u003cem>By Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">12-16 scones, depending on size\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/lemon-scones.jpg\" alt=\"Apricot-Candied Lemon Scones Photo: Wendy Goodfriend\" title=\"Apricot-Candied Lemon Scones Photo: Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-24282 photo\">\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 cup all-purpose flour\u003c/li>\n\u003cli class=\"ingredient\">2 cups whole-wheat flour, preferably soft-wheat flour like the Sonora wheat flour from Eatwell Farms\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">2 tsp baking powder\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp baking soda\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp salt\u003c/li>\n\u003cli class=\"ingredient\">6 oz (1 1/2 sticks, or 12 tbsp) butter, very cold\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup chopped dried apricots\u003c/li>\n\u003cli class=\"ingredient\">2 tbsp candied lemon rind*, diced, or 1 tsp finely grated fresh lemon rind\n\u003c/li>\u003cli class=\"ingredient\">1 cup plain yogurt\u003c/li>\n\n\u003cli class=\"ingredient\">1/4 cup half-and-half or heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 egg\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat oven to 425F. Line a large baking sheet with parchment paper or grease lightly.\u003c/li>\n\u003cli>In a large bowl, sift dry ingredients together. Add butter cubes, tossing them around with your fingers or a fork until each cube is covered in flour. Using a pastry hoop or two butter knives, keep tossing mixture lightly and cutting butter cubes down smaller and smaller until mixture looks pebbly. Quickly toss in dried apricots and citrus rind.\u003c/li>\n\u003cli>In a small bowl, beat egg, yogurt, and cream together. Drizzle most, but not all, of yogurt mixture over flour-butter mixture. Grab that fork and start tossing again, scooping up from the bottom so that the whole bowlful gets evenly moistened. You may not need all the liquid. Mixture should be stick together in a shaggy mass without being too wet or goopy.\u003c/li>\n\u003cli>Dump out your big, rather straggly lump of dough onto a clean countertop. Pat down gently into a round. Fold over, then pat down again 2 or 3 times, just until it smooths out and holds together. Pat into a round about an inch thick.\u003c/li>\n\u003cli>Cut in rounds or wedges, using a sharp knife or a biscuit cutter. Line a baking sheet with parchment paper or grease lightly. Place scones on prepared sheet. Bake for 15 minutes, or until risen and golden brown. Remove from oven and transfer scones from baking sheet to a rack to cool. Serve warm.\u003c/li>\n\u003cp>\u003cem>*Candied lemon rind is available through \u003ca href=\"http://www.junetaylorjams.com\">June Taylor Jams\u003c/a>.\u003c/em>\n\u003c/p>\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"excerpt": "Secrets of a cooking demonstrator revealed! Cookbook author Stephanie Rosenbaum discusses tips and tricks for cooking in public, with a recipe for Apricot-Lemon Scones. ",
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"description": "Secrets of a cooking demonstrator revealed! Cookbook author Stephanie Rosenbaum discusses tips and tricks for cooking in public, with a recipe for Apricot-Lemon Scones. ",
"title": "Lights, Camera, Cook: Making Apricot-Lemon Scones at the Farmers' Market | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Throw out that can of baking powder from 2004! Grate your citrus zest on a microplane, not a box grater! Don't wander away from the stove while your lemon curd is thickening!\u003c/p>\n\u003cp>You've got to have issues, important issues, to preach about when you're a cooking demonstrator trying to keep an audience of chilly strangers entertained on a cold morning in February. Especially when bucket drummers, porchetta-sandwich sellers, and the latte line at Blue Bottle are all clambering for attention just a few feet of lettuce-strewn pavement away. \u003c/p>\n\u003cp>Luckily, I have strong opinions about everything you do in your kitchen, and if you're sitting in front of me at the farmers' market while I'm demonstrating a recipe, you're going to hear about it chapter and verse: why you won't buy buttermilk, why you should buy those pricey pastured eggs, why you need to stop storing your herb jars over the stove. But you'll laugh at least once, I can promise, and you'll go on your way amused and at least a little informed, even if all you wanted when you sat down was the free sample. \u003c/p>\n\u003cp>It's the amused-and-informed part that's most crucial to giving good demo, more important than flawless technique or having the be-all, end-all recipe for seared Arctic char suspended in pomegranate-ponzu gel. \u003c/p>\n\u003cp>I learned this early on from super-pro \u003ca href=\"http://www.davidlebovitz.com\">David Lebovitz\u003c/a>, who was cooking before me the day of my first-ever demo at the \u003ca href=\"http://www.cuesa.org/markets/\">Ferry Plaza Farmers' Market\u003c/a>. Being a food writer and cookbook author rather than a \"real\" (read restaurant) chef, I confessed to David that I was nervous about seeming professional enough. What kind of presenter doesn't even own a white chef's jacket? Wouldn't this sophisticated audience root out my less-than-perfect knife skills like a pack of snuffling, Prius-driving pigs hot on the scent of a ripe black truffle? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>David, bless his heart, merely scoffed. \"Just make 'em laugh! That's all they want,\" he insisted, and then went out in front of the audience and did just that. He cracked jokes, told funny stories, and in the time it took to melt a block of chocolate for a batch of his \"absolute best\" brownies, he had the audience eating out of his hand.\u003c/p>\n\u003cp>Well, entertainment I could do. Having been onstage in many guises, even buck-naked, tap-dancing in an apron wasn't going to daunt me. In fact, as I nattered about bee sex while whipping up a honey-and-almond cake, I realized quickly that it could even be fun. Didn't it combine two of my favorite things, cooking and telling people what to do? \u003c/p>\n\u003cp>It also helped that I'd seen, or suffered through, \u003cem>hours\u003c/em> of bad cooking demonstrations, done by talented but charisma-free chefs who mumbled into their jacket mics and kept their eyes glued to their pans, never interacting with the audience or explaining the whys or hows of what their hands were doing so deftly. Or, conversely, the equally brilliant chefs, beamed in from Planet Moleculo-Gastronomix, who talked the room to glazed-eye death with thirty minutes of nonstop techie arcana. Then there were the recipes, often too complicated or elaborate for a home kitchen whose only prep cook might be a reluctant boyfriend or mad-hungry 12-year-old already whining for dinner. \u003c/p>\n\u003cp>A good cooking demonstrator, like a good teacher of any sort, is equal parts evangelist and showman. Personally, I love farmers' markets, and have great respect for the hard work that farmers do. So my job up there is to make you, the market shopper, fall in love with the unexpected, like nettles or quinces or the ravishing, marigold-yellow color of an egg yolk produced by a happy, pasture-raised hen. What makes these pitches work is that I'm also a great big ham who loves to be on stage, even if that stage is only a folding table and a propane stove. \u003c/p>\n\u003cp>But does it pay? Well, no, not directly. No one's handing me a wad of twenties to blanch kale and crack eggs (and jokes) on a Saturday morning. I've cooked at a lot of markets, from Brooklyn to Arkansas to Santa Cruz, and it's always been a unpaid gig. Now, I won't write for free. That's a professional skill I've honed over the past 20 years. It's my livelihood. I wouldn't expect my dentist or my hair stylist to do their job for free; why should I be asked to ply my own trade without remuneration?\u003c/p>\n\u003cp>But I will (probably) do a cooking demo at your farmers' market without payment. Why? Because hopefully, you in the audience will watch, like what you see (or at least enjoy the freebie sample of what I've just cooked) and thus buy one of my cookbooks from the stack I've so thoughtfully piled on this table next to me. Maybe you in the velour yoga pants and cute stripey tote bag are a magazine editor amenable to pitches. Or maybe you're the person who programs the classes at a fancy cookware store down on the Peninsula, classes I could get paid to teach. Restaurant chefs do it to for publicity, to keep their name (and the name of their restaurant) in public circulation. \u003c/p>\n\u003cp>It's that nebulous, hard-to-quantify thing known as exposure. Cooking at a well-regarded market like San Francisco's Ferry Plaza Market also puts me in good company, alongside many other well-known authors and chefs. A lot of people come to that market, and lots of them will sit down and watch the cook's demonstration attentively, from start to finish. (Never discount the joy of an attentive audience, especially one that laughs at your jokes.)\u003c/p>\n\u003cp>Part of the satisfaction of doing this is encouraging people to get in the kitchen. Since I think that anyone can, and should, cook, these demos are stealth teaching, using snappy patter and snacks to sweeten the skill-share. Come for the sample, in other words, and maybe you'll take away a few tips that might inspire you the next time you're in the kitchen or in the market.\u003c/p>\n\u003cp>To this end, I've fried zucchini pancakes for teenagers walking by the sidewalk offerings of a tiny urban farm in Brooklyn. Made a frittata using eggs from ducks quacking and waddling between rows of chard at the Homeless Garden Project in Santa Cruz. Proved to a row of skeptical seven-year-olds in Arkansas that yes, a bowl of heavy cream \u003cem>will\u003c/em> turn into a huge mound of fluffy, puffy whipped cream with nothing more than elbow grease and a whisk. \u003c/p>\n\u003cp>In places like these, my lack of chef cred (and jacket) is actually a plus. If I can do this, standing here in a goofy gingham apron, so can you. If this kooky woman can cajole browned and beautiful biscuits out of a tiny toaster oven running off a snaky orange extension cord, then surely you can do the same, or better, at home. \u003c/p>\n\u003cp>Since even basic baking seems to daunt a lot of folks, I like to show how easy it can be. Scones were the subject of my most recent demo, because, like chocolate-chip cookies, they're delicious when freshly baked at home, and pretty much horrible--dry, tough, overly sweet--everywhere else. The reward? Several audience members came up to me afterwards,s saying they'd always thought they didn't like scones. But that morning, they'd realized, after two bites of a hot-from-the-oven homemade one, that it was only \u003cem>bad\u003c/em> scones they hated. \u003c/p>\n\u003cp>Only a handful of pantry staples (sugar, baking powder and soda, salt) were not from the market. Everything else, from freshly milled, Sonora soft-wheat flour from \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> and yogurt from \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a> to the candied lemon rinds from \u003ca href=\"http://www.junetaylorjams.com\">June Taylor Jams\u003c/a> was bought right there at the market. And yes, farmers and purveyors were paid market price for any items used.\u003c/p>\n\u003cp>So, shop, bake, and be merry. And should you ever have the chance to cook in public, take these tips from me:\u003c/p>\n\u003cp>\u003cstrong>1. Talk fast, talk loud. \u003c/strong>Hopefully you'll have a microphone, but even so, markets are noisy places. Articulate, project, and talk fast, because your audience will come and go, and you want to get as much info out there before they wander off to find coffee. \u003c/p>\n\u003cp>\u003cstrong>2. Make eye contact.\u003c/strong> Look out into the audience as much as you can without chopping your fingers off. Pick a few receptive-looking folks, and direct what you're saying right to them. Scan around and shift your focus every few sentences.\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>3. Practice your recipe at home. Make it start to finish. Talk it through. Figure out where the boring parts are. Think about what you can prep beforehand. Do you have a brilliant new way to chop an onion? If not, do it ahead of time.\u003cbr>\n\u003cstrong>\u003cbr>\n4. Keep an open space between you and the audience. \u003c/strong>Don't clutter the table right in front of you with bowls and ingredients. Let people see what you're doing.\u003c/p>\n\u003cp>\u003cstrong>5. Don't forget about final presentation.\u003c/strong> Have a pretty plate or bowl ready to show off the final product.\u003cbr>\n\u003cstrong>\u003cbr>\n6. Give credit where it's due. \u003c/strong>If you're at a farmers' market, promote the farmers whose products you're using. Talk about who they are and what they sell, and why you love it. If your recipe was inspired by a cookbook you read or a dish you ate at a local restaurant, tell us about it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>7. Make 'em laugh! \u003c/strong> Be funny, be informative, tap-dance if you have to, but give 'em a show. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Apricot-Candied Lemon Scones\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>These fluffy, buttery scones adapt well to a variety of add-ins, but dried fruit and citrus make a particularly nice flavor combination for winter. \u003c/em>\u003c/p>\n\u003cp class=\"author\">\u003cem>By Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">12-16 scones, depending on size\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/lemon-scones.jpg\" alt=\"Apricot-Candied Lemon Scones Photo: Wendy Goodfriend\" title=\"Apricot-Candied Lemon Scones Photo: Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-24282 photo\">\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 cup all-purpose flour\u003c/li>\n\u003cli class=\"ingredient\">2 cups whole-wheat flour, preferably soft-wheat flour like the Sonora wheat flour from Eatwell Farms\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">2 tsp baking powder\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp baking soda\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp salt\u003c/li>\n\u003cli class=\"ingredient\">6 oz (1 1/2 sticks, or 12 tbsp) butter, very cold\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup chopped dried apricots\u003c/li>\n\u003cli class=\"ingredient\">2 tbsp candied lemon rind*, diced, or 1 tsp finely grated fresh lemon rind\n\u003c/li>\u003cli class=\"ingredient\">1 cup plain yogurt\u003c/li>\n\n\u003cli class=\"ingredient\">1/4 cup half-and-half or heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 egg\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat oven to 425F. Line a large baking sheet with parchment paper or grease lightly.\u003c/li>\n\u003cli>In a large bowl, sift dry ingredients together. Add butter cubes, tossing them around with your fingers or a fork until each cube is covered in flour. Using a pastry hoop or two butter knives, keep tossing mixture lightly and cutting butter cubes down smaller and smaller until mixture looks pebbly. Quickly toss in dried apricots and citrus rind.\u003c/li>\n\u003cli>In a small bowl, beat egg, yogurt, and cream together. Drizzle most, but not all, of yogurt mixture over flour-butter mixture. Grab that fork and start tossing again, scooping up from the bottom so that the whole bowlful gets evenly moistened. You may not need all the liquid. Mixture should be stick together in a shaggy mass without being too wet or goopy.\u003c/li>\n\u003cli>Dump out your big, rather straggly lump of dough onto a clean countertop. Pat down gently into a round. Fold over, then pat down again 2 or 3 times, just until it smooths out and holds together. Pat into a round about an inch thick.\u003c/li>\n\u003cli>Cut in rounds or wedges, using a sharp knife or a biscuit cutter. Line a baking sheet with parchment paper or grease lightly. Place scones on prepared sheet. Bake for 15 minutes, or until risen and golden brown. Remove from oven and transfer scones from baking sheet to a rack to cool. Serve warm.\u003c/li>\n\u003cp>\u003cem>*Candied lemon rind is available through \u003ca href=\"http://www.junetaylorjams.com\">June Taylor Jams\u003c/a>.\u003c/em>\n\u003c/p>\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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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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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
"rightnowish": {
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"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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