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"disqusTitle": "Shrooms, Chokes, Fruits: Bay Area Chefs on How To Pick Winter Produce, Pt. 3",
"title": "Shrooms, Chokes, Fruits: Bay Area Chefs on How To Pick Winter Produce, Pt. 3",
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"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-23710\" title=\"Jen Biesty\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jenbiesty500.jpg\" alt=\"Jen Biesty\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Jen Biesty. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>In our continuing quest to learn more vital yet elusive tips on how to best select produce for flavor and longevity, we turned to chef Jen Biesty of \u003ca href=\"http://www.scalasbistro.com\">Scala’s Bistro\u003c/a> inside San Francisco’s Sir Francis Drake Hotel. When we arrived at her busy kitchen one afternoon, she had set out a platter of beautiful dark red fruit. Even though it’s February and well past stone fruit season, we found ourselves asking if she had somehow managed to pick some plums for us.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23706\" title=\"Jen Biesty holding an Arkansas Black apple\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/biestyapple500.jpg\" alt=\"Jen Biesty holding an Arkansas Black apple\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Jen Biesty holding an Arkansas Black apple. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>“They’re Arkansas Black apples!” replied the Top Chef alum. “I love these, they remind me of the apples in Snow White.\u003c/p>\n\u003cblockquote>\u003cp>“You want an apple that’s firm, with a nice color,” she advised. “They all look a little bit different and they’re not just homogenized. If you can see the pollen or dirt from the tree then you know it is really fresh and just picked within a week or a few days.”\u003c/p>\u003c/blockquote>\n\u003cp>Meat is traditionally thought of when pairing apples with a protein, but Biesty has found that they go great with fish as well; she likes to shave them raw into a salad with chestnut and parsley, an accompaniment for sea bass. She picks the Arkansas Black apples in particular up at the Alemany Farmers Market in San Francisco from Chimayo Farms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23708\" title=\"Eric Tucker holding a Chanterelle mushroom\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/erictuckermushrooms500.jpg\" alt=\"Eric Tucker holding a Chanterelle mushroom\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Eric Tucker holding a Chanterelle mushroom. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>Chef Eric Tucker of \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium Restaurant\u003c/a>, a venerable temple to creative vegetarian cooking in San Francisco, was kind enough to let us tag along with him on a Saturday morning visit to the Ferry Plaza Farmers Market, where he was leading a small group who had signed up for a beer-themed cooking class in honor of the conclusion of SF Beer Week. No matter the theme of a particular course, Tucker will meet students the day before to wander the market and decide on some ideas and direction for the next day’s session, a hands-on class that includes sitting down to a family-style meal.\u003c/p>\n\u003cp>He first led the class to \u003ca href=\"http://www.farwestfungi.com\">Far West Fungi\u003c/a>, which has a permanent stall inside the building. Tucker snapped up some beautiful black trumpets, chanterelles, and maitakes. Mushrooms are a staple at Millennium for their earthy, meaty qualities, whether it’s a sauce of black trumpets in a red wine reduction or oyster mushrooms simply fried. Tucker’s advice for selecting shrooms focuses on what you should avoid, which is just as valuable to know as what to pick.\u003c/p>\n\u003cblockquote>\u003cp>“I’m leery of mushrooms that look too waterlogged or dark. Those you have to dry or use very quickly,” he said. “If you’re buying portabellas and the gills are really present and the caps are really open, you need to use those quicker than ones with tighter caps, which will have more life.”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>“Or look at these,” he noted, pointing to some mostly beige Lion’s Mane mushrooms. “When they start to turn red, I associate that with some possible bacterial growth or breakdown.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23711\" title=\"Sunchokes. Photo by Tamara Palmer\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sunchokes500.jpg\" alt=\"Sunchokes. Photo by Tamara Palmer\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Sunchokes. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>We ducked outside in the pouring rain to the \u003ca href=\"http://www.tierravegetables.com\">Tierra Vegetables\u003c/a> stand. Tucker started rifling through what we first thought were oversized knots of ginger root, but were actually sunchokes.\u003c/p>\n\u003cp>“You want the ones that are not caked in dirt, because they’re hard to clean and peel,” he explained, “And you want the larger ones.” While many like to work with raw sunchokes (shaving them thinly for a salad, for example), Tucker likes to slow bake them with white wine, olive oil, and herbs, the combination making a sort of guilt-free confit.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23709\" title=\"Golden Nuggets. Photo by Tamara Palmer\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/goldennuggets500.jpg\" alt=\"Golden Nuggets. Photo by Tamara Palmer\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Golden Nuggets. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>We finished at the \u003ca href=\"http://www.blossombluff.com\">Blossom Bluff Orchards\u003c/a> stand, where some weird, nubbly looking mandarin oranges were about to be the subject of Tucker’s excitement.\u003c/p>\n\u003cp>“These are great for the zest!” he exclaimed of the variety, called Golden Nuggets. He likes to use them in savory applications, and for his beer class imagined they’d pair well with the bitterness of the hops in the different beer varieties. These can be a little difficult to pick. If they’re nubbier and heavier, they’ve got more juice, but they’ve also got thicker and more developed cell walls, so there’s a bit of a tradeoff when it comes to the insides.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23705\" title=\"Aaron London\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/aaronlondon300.jpg\" alt=\"Aaron London\" width=\"300\" height=\"451\">\u003cbr>\n\u003cem>Aaron London. Photo courtesy of Ubuntu\u003c/em>\u003c/p>\n\u003cp>It’s still a good time of year for carrots, and chef Aaron London of Napa’s notable vegetarian restaurant \u003ca href=\"http://www.ubuntunapa.com/restaurant\">Ubuntu\u003c/a> has some valuable advice and a colorful, flavorful recipe to share. No matter what color or size your carrots are, he notes that the pigmentation should be deep and plush. Look for strong, rigid stems and leaves with some sheen to them that blossom out and don’t lay flat.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23707\" title=\"carrots\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/carrots500.jpg\" alt=\"carrots\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Carrots. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>“If you’re at a Farmers' Market,” London says, “dirt is a good thing to see on a carrot. If it has dirt on it and any moisture, it will degrade and diminish very rapidly, meaning that if you see a soil covered carrot with all of the above attributes, then you’re really looking good because it must be super fresh. I know this sounds redundant, but it should smell like a carrot. Take that in mind and try hard to find a carrot that actually smells like one, and you will have found a winner.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Tender White Satin and Crisp Purple Haze Carrot Salad With Strawberry Spinach, Raspberries, and Crushed Herb Vinaigrette\u003c/strong>\u003c/p>\n\u003cp>By Chef Aaron London, Ubuntu Restaurant\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 large carrots, peeled and sliced thin\u003cbr>\nPeel of 1/4 of an orange\u003cbr>\n1/4 onion, sliced thinly\u003cbr>\n2 oranges\u003cbr>\n1 Tbs. sugar\u003cbr>\nMixed color baby carrots, carrot tops reserved for cooking and for garnish\u003cbr>\n1/2 pint raspberries\u003cbr>\n1 qt. picked greens, such as arugula, chervil, celery leaf, and mint\u003cbr>\n1 cup grapeseed oil\u003cbr>\n2 Tbs. crushed toasted hazelnuts\u003cbr>\n1 big handful of baby spinach\u003cbr>\n3 cloves crushed garlic\u003cbr>\n1 sprig rosemary\u003cbr>\nSalt\u003cbr>\n1Tbs. sugar\u003cbr>\nEdible flowers, or garnish of choice\u003c/p>\n\u003cp>\u003cstrong>For the carrot puree:\u003c/strong>\u003c/p>\n\u003cp>Sweat the onion, sliced large carrot, and orange peel in a little grapeseed oil with salt in a heavy bottomed pot until very tender. Add 1 pint of water and reduce it by half.\u003c/p>\n\u003cp>Place the carrots into a blender and blend on high until smooth and the mixture blends easily. At the end, drizzle in a thin stream of 1tsp. of oil to emulsify it and make it creamy and fluffy. Reserve puree.\u003c/p>\n\u003cp>\u003cstrong>For the tender carrots:\u003c/strong>\u003c/p>\n\u003cp>Wash the carrots and tops very well. Clean the tops off of all the baby carrots, and reserve some of the smaller leaves on the herb in ice water for garnish. Place the rest of the tops in the bottom of a roasting pan.\u003c/p>\n\u003cp>Lay 2/3 of the carrots on the carrot tops in 1-2 even layers, followed by the garlic, whole sprig rosemary, peel and juice of 1 orange, the sugar, enough water to cover and a pinch of salt. Cover with tin foil and cook until tender, about an hour, at 350. Once they are done, let them rest in their liquid until it is time to plate.\u003c/p>\n\u003cp>\u003cstrong>For the crisp carrots:\u003c/strong>\u003c/p>\n\u003cp>Take the remaining carrots and cut them into interesting shapes as well as shave on a mandolin. Place the carrots them directly into ice water so they crisp up and tork (twist into natural shapes).\u003c/p>\n\u003cp>\u003cstrong>For the vinaigrette:\u003c/strong>\u003c/p>\n\u003cp>Place the grapeseed oil in the freezer for 30 minutes before you need to use it. Blanch and shock the quart of “rabbit greens” (greens of choice as listed above) and place them in the blender with the oil and spin until smooth. Chill immediately.\u003c/p>\n\u003cp>Place the raspberries into a mixing bowl and lightly fork crush them with the micro-planed zest of 1 orange, a pinch of salt and a twist of pepper. Add in the hazelnuts and ½ cup of the green oil and let marinate for half an hour.\u003c/p>\n\u003cp>\u003cstrong>To finish:\u003c/strong>\u003c/p>\n\u003cp>Spread the carrot puree nice and wide on the bottom of 6 plates or wide bowls. The puree should be just above room temperature. Pull the tender carrots out of their cooking liquid and toss them in a bowl with the juice of one orange and a spoonful of the green oil and place them artfully into the puree.\u003c/p>\n\u003cp>Drain all of the water off of the raw carrots and toss them in a bowl with some of the green oil and a pinch of salt and dance them though the tender carrots, building as much height as possible.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Spoon the chunky vinaigrette evenly over all of the dishes, making sure to stir it often in order to insure even dispersion. To finish each dish, toss whatever spinaches and other garnishes with the lightest drop of oil, a pinch of salt and weave the leaves and edible flowers throughout the plates so it looks like their growing out.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-23710\" title=\"Jen Biesty\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jenbiesty500.jpg\" alt=\"Jen Biesty\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Jen Biesty. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>In our continuing quest to learn more vital yet elusive tips on how to best select produce for flavor and longevity, we turned to chef Jen Biesty of \u003ca href=\"http://www.scalasbistro.com\">Scala’s Bistro\u003c/a> inside San Francisco’s Sir Francis Drake Hotel. When we arrived at her busy kitchen one afternoon, she had set out a platter of beautiful dark red fruit. Even though it’s February and well past stone fruit season, we found ourselves asking if she had somehow managed to pick some plums for us.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23706\" title=\"Jen Biesty holding an Arkansas Black apple\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/biestyapple500.jpg\" alt=\"Jen Biesty holding an Arkansas Black apple\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Jen Biesty holding an Arkansas Black apple. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>“They’re Arkansas Black apples!” replied the Top Chef alum. “I love these, they remind me of the apples in Snow White.\u003c/p>\n\u003cblockquote>\u003cp>“You want an apple that’s firm, with a nice color,” she advised. “They all look a little bit different and they’re not just homogenized. If you can see the pollen or dirt from the tree then you know it is really fresh and just picked within a week or a few days.”\u003c/p>\u003c/blockquote>\n\u003cp>Meat is traditionally thought of when pairing apples with a protein, but Biesty has found that they go great with fish as well; she likes to shave them raw into a salad with chestnut and parsley, an accompaniment for sea bass. She picks the Arkansas Black apples in particular up at the Alemany Farmers Market in San Francisco from Chimayo Farms.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23708\" title=\"Eric Tucker holding a Chanterelle mushroom\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/erictuckermushrooms500.jpg\" alt=\"Eric Tucker holding a Chanterelle mushroom\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Eric Tucker holding a Chanterelle mushroom. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>Chef Eric Tucker of \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium Restaurant\u003c/a>, a venerable temple to creative vegetarian cooking in San Francisco, was kind enough to let us tag along with him on a Saturday morning visit to the Ferry Plaza Farmers Market, where he was leading a small group who had signed up for a beer-themed cooking class in honor of the conclusion of SF Beer Week. No matter the theme of a particular course, Tucker will meet students the day before to wander the market and decide on some ideas and direction for the next day’s session, a hands-on class that includes sitting down to a family-style meal.\u003c/p>\n\u003cp>He first led the class to \u003ca href=\"http://www.farwestfungi.com\">Far West Fungi\u003c/a>, which has a permanent stall inside the building. Tucker snapped up some beautiful black trumpets, chanterelles, and maitakes. Mushrooms are a staple at Millennium for their earthy, meaty qualities, whether it’s a sauce of black trumpets in a red wine reduction or oyster mushrooms simply fried. Tucker’s advice for selecting shrooms focuses on what you should avoid, which is just as valuable to know as what to pick.\u003c/p>\n\u003cblockquote>\u003cp>“I’m leery of mushrooms that look too waterlogged or dark. Those you have to dry or use very quickly,” he said. “If you’re buying portabellas and the gills are really present and the caps are really open, you need to use those quicker than ones with tighter caps, which will have more life.”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>“Or look at these,” he noted, pointing to some mostly beige Lion’s Mane mushrooms. “When they start to turn red, I associate that with some possible bacterial growth or breakdown.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23711\" title=\"Sunchokes. Photo by Tamara Palmer\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sunchokes500.jpg\" alt=\"Sunchokes. Photo by Tamara Palmer\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Sunchokes. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>We ducked outside in the pouring rain to the \u003ca href=\"http://www.tierravegetables.com\">Tierra Vegetables\u003c/a> stand. Tucker started rifling through what we first thought were oversized knots of ginger root, but were actually sunchokes.\u003c/p>\n\u003cp>“You want the ones that are not caked in dirt, because they’re hard to clean and peel,” he explained, “And you want the larger ones.” While many like to work with raw sunchokes (shaving them thinly for a salad, for example), Tucker likes to slow bake them with white wine, olive oil, and herbs, the combination making a sort of guilt-free confit.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23709\" title=\"Golden Nuggets. Photo by Tamara Palmer\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/goldennuggets500.jpg\" alt=\"Golden Nuggets. Photo by Tamara Palmer\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Golden Nuggets. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>We finished at the \u003ca href=\"http://www.blossombluff.com\">Blossom Bluff Orchards\u003c/a> stand, where some weird, nubbly looking mandarin oranges were about to be the subject of Tucker’s excitement.\u003c/p>\n\u003cp>“These are great for the zest!” he exclaimed of the variety, called Golden Nuggets. He likes to use them in savory applications, and for his beer class imagined they’d pair well with the bitterness of the hops in the different beer varieties. These can be a little difficult to pick. If they’re nubbier and heavier, they’ve got more juice, but they’ve also got thicker and more developed cell walls, so there’s a bit of a tradeoff when it comes to the insides.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23705\" title=\"Aaron London\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/aaronlondon300.jpg\" alt=\"Aaron London\" width=\"300\" height=\"451\">\u003cbr>\n\u003cem>Aaron London. Photo courtesy of Ubuntu\u003c/em>\u003c/p>\n\u003cp>It’s still a good time of year for carrots, and chef Aaron London of Napa’s notable vegetarian restaurant \u003ca href=\"http://www.ubuntunapa.com/restaurant\">Ubuntu\u003c/a> has some valuable advice and a colorful, flavorful recipe to share. No matter what color or size your carrots are, he notes that the pigmentation should be deep and plush. Look for strong, rigid stems and leaves with some sheen to them that blossom out and don’t lay flat.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-23707\" title=\"carrots\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/carrots500.jpg\" alt=\"carrots\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Carrots. Photo by Tamara Palmer\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>“If you’re at a Farmers' Market,” London says, “dirt is a good thing to see on a carrot. If it has dirt on it and any moisture, it will degrade and diminish very rapidly, meaning that if you see a soil covered carrot with all of the above attributes, then you’re really looking good because it must be super fresh. I know this sounds redundant, but it should smell like a carrot. Take that in mind and try hard to find a carrot that actually smells like one, and you will have found a winner.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Tender White Satin and Crisp Purple Haze Carrot Salad With Strawberry Spinach, Raspberries, and Crushed Herb Vinaigrette\u003c/strong>\u003c/p>\n\u003cp>By Chef Aaron London, Ubuntu Restaurant\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 large carrots, peeled and sliced thin\u003cbr>\nPeel of 1/4 of an orange\u003cbr>\n1/4 onion, sliced thinly\u003cbr>\n2 oranges\u003cbr>\n1 Tbs. sugar\u003cbr>\nMixed color baby carrots, carrot tops reserved for cooking and for garnish\u003cbr>\n1/2 pint raspberries\u003cbr>\n1 qt. picked greens, such as arugula, chervil, celery leaf, and mint\u003cbr>\n1 cup grapeseed oil\u003cbr>\n2 Tbs. crushed toasted hazelnuts\u003cbr>\n1 big handful of baby spinach\u003cbr>\n3 cloves crushed garlic\u003cbr>\n1 sprig rosemary\u003cbr>\nSalt\u003cbr>\n1Tbs. sugar\u003cbr>\nEdible flowers, or garnish of choice\u003c/p>\n\u003cp>\u003cstrong>For the carrot puree:\u003c/strong>\u003c/p>\n\u003cp>Sweat the onion, sliced large carrot, and orange peel in a little grapeseed oil with salt in a heavy bottomed pot until very tender. Add 1 pint of water and reduce it by half.\u003c/p>\n\u003cp>Place the carrots into a blender and blend on high until smooth and the mixture blends easily. At the end, drizzle in a thin stream of 1tsp. of oil to emulsify it and make it creamy and fluffy. Reserve puree.\u003c/p>\n\u003cp>\u003cstrong>For the tender carrots:\u003c/strong>\u003c/p>\n\u003cp>Wash the carrots and tops very well. Clean the tops off of all the baby carrots, and reserve some of the smaller leaves on the herb in ice water for garnish. Place the rest of the tops in the bottom of a roasting pan.\u003c/p>\n\u003cp>Lay 2/3 of the carrots on the carrot tops in 1-2 even layers, followed by the garlic, whole sprig rosemary, peel and juice of 1 orange, the sugar, enough water to cover and a pinch of salt. Cover with tin foil and cook until tender, about an hour, at 350. Once they are done, let them rest in their liquid until it is time to plate.\u003c/p>\n\u003cp>\u003cstrong>For the crisp carrots:\u003c/strong>\u003c/p>\n\u003cp>Take the remaining carrots and cut them into interesting shapes as well as shave on a mandolin. Place the carrots them directly into ice water so they crisp up and tork (twist into natural shapes).\u003c/p>\n\u003cp>\u003cstrong>For the vinaigrette:\u003c/strong>\u003c/p>\n\u003cp>Place the grapeseed oil in the freezer for 30 minutes before you need to use it. Blanch and shock the quart of “rabbit greens” (greens of choice as listed above) and place them in the blender with the oil and spin until smooth. Chill immediately.\u003c/p>\n\u003cp>Place the raspberries into a mixing bowl and lightly fork crush them with the micro-planed zest of 1 orange, a pinch of salt and a twist of pepper. Add in the hazelnuts and ½ cup of the green oil and let marinate for half an hour.\u003c/p>\n\u003cp>\u003cstrong>To finish:\u003c/strong>\u003c/p>\n\u003cp>Spread the carrot puree nice and wide on the bottom of 6 plates or wide bowls. The puree should be just above room temperature. Pull the tender carrots out of their cooking liquid and toss them in a bowl with the juice of one orange and a spoonful of the green oil and place them artfully into the puree.\u003c/p>\n\u003cp>Drain all of the water off of the raw carrots and toss them in a bowl with some of the green oil and a pinch of salt and dance them though the tender carrots, building as much height as possible.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Spoon the chunky vinaigrette evenly over all of the dishes, making sure to stir it often in order to insure even dispersion. To finish each dish, toss whatever spinaches and other garnishes with the lightest drop of oil, a pinch of salt and weave the leaves and edible flowers throughout the plates so it looks like their growing out.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vegan Ramen for a Rainy Day",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen3.jpg\" alt=\"ramen\" title=\"ramen\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-23492\">\u003c/p>\n\u003cp>In case you haven't noticed it's pretty dreary out there. While this is a summer vacation compared to the dreaded East Coast winters I've faced in the past, I still love to curl up with blankets and soup on days like these (a warm dog sleeping next to you doesn't hurt either). \u003c/p>\n\u003cp>A favorite soup for everyone is ramen. Yummy broth, chewy noodles, and a medley of toppings. It doesn't get much better than that.\u003c/p>\n\u003cp>Unfortunately traditional ramen is not vegan; the broth contains fish (\u003ca href=\"http://en.wikipedia.org/wiki/Bonito\">bonito\u003c/a>), pork, and sometimes chicken, and the noodles contain eggs. So the option of going to a Japanese restaurant is out. But no need to fret! You can make easy and delicious vegan ramen at home with just a few tweaks.\u003c/p>\n\u003cp>I use \u003ca href=\"http://www.ohanafood.com/pro_noodles_ohana.html\">O'Hana House noodles\u003c/a> that are available at \u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> and Whole Foods in the refrigerated section. The \"chow mein\" variety has a surprisingly similar effect as regular ramen. It may be taboo for me to make this comparison, but it's the closest thing we've got and it works really well. If anyone knows of a better alternative, I'd love to hear about it!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Vegan Shoyu Ramen\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes\u003c/strong>: 2 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 package of O'Hana noodles (each inner packet is good for one bowl)\u003cbr>\n1 clove garlic, finely chopped\u003cbr>\n1 tsp grated ginger (tip: freeze ginger and grate on a Microplane)\u003cbr>\n1 tsp sesame oil\u003cbr>\n3 cups water\u003cbr>\n1 cup \u003ca href=\"http://macrobiotic.about.com/od/brothsoups/r/KombuDashi.htm\">kombu dashi soup stock\u003c/a> (You can also buy instant kombu dashi like \u003ca href=\"http://www.asianfoodgrocer.com/product/riken-dashi-kombu-1-4-oz\">Riken Kombu Instant Dashi\u003c/a> at a Japanese market like \u003ca href=\"http://www.yelp.com/biz/nijiya-market-san-francisco\">Nijiya\u003c/a>.)\u003cbr>\n1 Tbsp sake\u003cbr>\n1/2 tsp salt\u003cbr>\n1 Tbsp sugar\u003cbr>\n3 Tbsp soy sauce\u003c/p>\n\u003cul>\n\u003cstrong>Topping options:\u003c/strong>\n\u003cli>tofu (I used \u003ca href=\"http://www.hodosoy.com/\">Hodo Soy Beanery's\u003c/a> braised tofu.)\u003c/li>\n\u003cli>spinach (I like to blanch it, line it up, roll it in a towel to get some moisture out, and then slice it.)\u003c/li>\n\u003cli>sliced green onions\u003c/li>\n\u003cli>nori strips (You can cut your own, or buy a tub of pre-made strips at a Japanese market.)\u003c/li>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/shichimi\">shichimi tōgarashi\u003c/a>\n\u003c/li>\n\u003cli>other options: shiitake mushrooms, veggie tempura, seitan, steamed or seared vegetables\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place noodles in a bowl of very hot water to loosen them up. \u003c/li>\n\u003cli>Meanwhile, heat sesame oil. Saute ginger and garlic for a few seconds.\u003c/li>\n\u003cli>Add water and kombu dashi soup stock and bring to a boil. \u003c/li>\n\u003cli>Add sugar, salt, sake, and soy sauce and simmer for a minute.\u003c/li>\n\u003cli>Pour broth through a strainer -- you want a nice clear broth with no bits floating around. \u003c/li>\n\u003c/ol>\n\u003cp>Place noodles into two bowls. Pour broth over noodles and arrange toppings. Make it pretty -- it makes a difference! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen21.jpg\" alt=\"ramen bowl\" title=\"ramen bowl\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-23494\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\n",
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"excerpt": "A favorite soup for everyone is ramen. Yummy broth, chewy noodles, and a medley of toppings. It doesn't get much better than that.\r\n\r\nUnfortunately traditional ramen is not vegan; the broth contains fish (bonito), pork, and sometimes chicken, and the noodles contain eggs. So the option of going to a Japanese restaurant is out. But no need to fret! You can make easy and delicious vegan ramen at home with just a few tweaks.",
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"title": "Vegan Ramen for a Rainy Day | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen3.jpg\" alt=\"ramen\" title=\"ramen\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-23492\">\u003c/p>\n\u003cp>In case you haven't noticed it's pretty dreary out there. While this is a summer vacation compared to the dreaded East Coast winters I've faced in the past, I still love to curl up with blankets and soup on days like these (a warm dog sleeping next to you doesn't hurt either). \u003c/p>\n\u003cp>A favorite soup for everyone is ramen. Yummy broth, chewy noodles, and a medley of toppings. It doesn't get much better than that.\u003c/p>\n\u003cp>Unfortunately traditional ramen is not vegan; the broth contains fish (\u003ca href=\"http://en.wikipedia.org/wiki/Bonito\">bonito\u003c/a>), pork, and sometimes chicken, and the noodles contain eggs. So the option of going to a Japanese restaurant is out. But no need to fret! You can make easy and delicious vegan ramen at home with just a few tweaks.\u003c/p>\n\u003cp>I use \u003ca href=\"http://www.ohanafood.com/pro_noodles_ohana.html\">O'Hana House noodles\u003c/a> that are available at \u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> and Whole Foods in the refrigerated section. The \"chow mein\" variety has a surprisingly similar effect as regular ramen. It may be taboo for me to make this comparison, but it's the closest thing we've got and it works really well. If anyone knows of a better alternative, I'd love to hear 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>Vegan Shoyu Ramen\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes\u003c/strong>: 2 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 package of O'Hana noodles (each inner packet is good for one bowl)\u003cbr>\n1 clove garlic, finely chopped\u003cbr>\n1 tsp grated ginger (tip: freeze ginger and grate on a Microplane)\u003cbr>\n1 tsp sesame oil\u003cbr>\n3 cups water\u003cbr>\n1 cup \u003ca href=\"http://macrobiotic.about.com/od/brothsoups/r/KombuDashi.htm\">kombu dashi soup stock\u003c/a> (You can also buy instant kombu dashi like \u003ca href=\"http://www.asianfoodgrocer.com/product/riken-dashi-kombu-1-4-oz\">Riken Kombu Instant Dashi\u003c/a> at a Japanese market like \u003ca href=\"http://www.yelp.com/biz/nijiya-market-san-francisco\">Nijiya\u003c/a>.)\u003cbr>\n1 Tbsp sake\u003cbr>\n1/2 tsp salt\u003cbr>\n1 Tbsp sugar\u003cbr>\n3 Tbsp soy sauce\u003c/p>\n\u003cul>\n\u003cstrong>Topping options:\u003c/strong>\n\u003cli>tofu (I used \u003ca href=\"http://www.hodosoy.com/\">Hodo Soy Beanery's\u003c/a> braised tofu.)\u003c/li>\n\u003cli>spinach (I like to blanch it, line it up, roll it in a towel to get some moisture out, and then slice it.)\u003c/li>\n\u003cli>sliced green onions\u003c/li>\n\u003cli>nori strips (You can cut your own, or buy a tub of pre-made strips at a Japanese market.)\u003c/li>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/shichimi\">shichimi tōgarashi\u003c/a>\n\u003c/li>\n\u003cli>other options: shiitake mushrooms, veggie tempura, seitan, steamed or seared vegetables\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place noodles in a bowl of very hot water to loosen them up. \u003c/li>\n\u003cli>Meanwhile, heat sesame oil. Saute ginger and garlic for a few seconds.\u003c/li>\n\u003cli>Add water and kombu dashi soup stock and bring to a boil. \u003c/li>\n\u003cli>Add sugar, salt, sake, and soy sauce and simmer for a minute.\u003c/li>\n\u003cli>Pour broth through a strainer -- you want a nice clear broth with no bits floating around. \u003c/li>\n\u003c/ol>\n\u003cp>Place noodles into two bowls. Pour broth over noodles and arrange toppings. Make it pretty -- it makes a difference! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen21.jpg\" alt=\"ramen bowl\" title=\"ramen bowl\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-23494\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vegan Resources for Beginners + Oprah's Vegan Challenge",
"title": "Vegan Resources for Beginners + Oprah's Vegan Challenge",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.vegan.org/index.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/certified-vegan200.jpg\" alt=\"certified vegan\" title=\"certified vegan\" width=\"200\" height=\"199\" class=\"alignleft size-full wp-image-23107\">\u003c/a>Oprah did a pretty big thing for the vegan community last week. She had a \u003ca href=\"http://www.oprah.com/showinfo/Oprah-and-378-Staffers-Go-Vegan-The-One-Week-Challenge\">Vegan Challenge\u003c/a> where she and 378 Harpo staffers went vegan for a week, followed by a show on veganism, American eating habits, factory farming, and industrial agriculture. Guests Kathy Freston, Michael Pollan, and Lisa Ling joined. There have been \u003ca href=\"http://veganhope.com/2011/02/04/what-you-didnt-see-on-oprah/\">mixed emotions\u003c/a> about the show: Was it sugar-coated? Should Michael Pollan \u003ca href=\"http://saywhatmichaelpollan.wordpress.com/2011/02/02/michael-pollan-on-oprah/\">have even been there\u003c/a>? Did the \u003ca href=\"http://www.oprah.com/oprahshow/Inside-a-Slaughterhouse-Video\">footage of a Cargill slaughterhouse\u003c/a> correctly represent the true horror of animal agriculture (Hint: No. But a new and concise video called \u003ca href=\"http://www.meatvideo.com/\">Farm to Fridge\u003c/a> by \u003ca href=\"http://www.mercyforanimals.org/\">Mercy for Animals\u003c/a> does. So does \u003ca href=\"http://www.earthlings.com/\">Earthlings\u003c/a>.)? There was a sense of tip-toeing around the issues, which I’m sure was at least in part due to the infamous \u003ca href=\"http://articles.cnn.com/1998-02-26/us/9802_26_oprah.verdict_1_mad-cow-disease-bovine-spongiform-encephalopathy-human-version?_s=PM:US\">Texas Cattlemen vs. Oprah Winfrey\u003c/a> and Howard Lyman lawsuit of 1998. Lisa Ling mentioned that they were not allowed to shoot everything at the slaughterhouse, and Oprah even says in one segment “Let’s try not to get sued.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Oprah Goes Vegan\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28922\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>That’s not to say that good things didn’t come out of the show. One thing most vegans can probably agree upon is that it was huge exposure for the vegan lifestyle. Ten—hell, five—years ago, this wouldn’t have happened. \u003ca href=\"http://www.youtube.com/watch?v=O-4j6vSyDu0\">Ellen\u003c/a> is awesome, \u003ca href=\"http://www.youtube.com/watch?v=ehZXRQaaPCo\">Martha\u003c/a> has been great—but really, you can’t get bigger than Oprah in terms of reaching an audience. She opened a dialogue which few media personalities have dared to open.\u003c/p>\n\u003cp>Not only did Oprah convince her staff to go vegan with her (who collectively lost 444 pounds and gained 84 pounds), but she also instituted \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Mondays\u003c/a> at the Harpo café and created a \u003ca href=\"http://www.oprah.com/packages/vegan-starter-kit.html\">Vegan Starter Kit\u003c/a> that now lives on her website. It features a \u003ca href=\"http://static.oprah.com/images/packages/vegan-starter-kit/vegan-shopping-list.pdf\">grocery list\u003c/a>, a \u003ca href=\"http://www.oprah.com/food/Three-Week-Vegan-Menu-Plan\">3-week meal plan\u003c/a>, a list of \u003ca href=\"http://www.oprah.com/health/Kathy-Frestons-Vegan-Alternatives\">simple substitutions\u003c/a>, a \u003ca href=\"http://www.oprah.com/health/Frequently-Asked-Questions-About-Going-Vegan\">vegan FAQ\u003c/a>, and some Vegan 101 from Kathy Freston (whose new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1602861331/kqedorg-20\">The Veganist\u003c/a>, was the \u003ca href=\"http://www.huffingtonpost.com/chris-elam/kathy-freston-veganist-oprah-vegan-challenge_b_819371.html?ir=Green\">number one best-selling book on Amazon\u003c/a> after the show aired). \u003c/p>\n\u003cp>\u003cstrong>Kathy Freston on Being a Veganist\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28972\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While the kit is pretty good for basic info, it does include a lot of processed foods, and TONS of Kashi (who seems to be a sponsor, \u003ca href=\"https://www.msu.edu/~howardp/organicindustry.html\">owned by Kellogg Company\u003c/a>). PETA has had a \u003ca href=\"http://features.peta.org/VegetarianStarterKit/index.asp\">Vegetarian/Vegan Starter Kit\u003c/a> on their site for years. Believe it or not, not all vegans agree with all of PETA’s tactics, but for all the controversial things they’ve done, they’ve also done a lot of good. One of those good things is their kit. It’s interactive and approachable, with traveler tips, recipes, and a shopping guide of what’s vegan at your regular, everyday supermarket (note: They are not all healthy—just vegan!). The shopping list is very handy for vegans just starting out or living in areas that are not vegan-friendly.\u003c/p>\n\u003cp>I referenced kits like these when I first became vegan, but as the years have gone by, I’ve grown a lot in my knowledge of what makes my life easier, healthier, and tastier and I’ve naturally moved beyond the basics. With the help of blogs, cookbooks, videos, and yes, even celebrities, I’ve compiled, not only a great pantry and fridge, but also a strong library of resources. What better way to append the efforts of Oprah’s starter kit and online “resource center,” than to add what I know? New and exciting vegan information, products and places pop up everyday, so please feel free to comment and add resources that should be included. For those either committed to or just flirting with the idea of going vegan, I hope that this list proves useful. \u003c/p>\n\u003cp>\u003cstrong>In My Vegan Pantry/Fridge:\u003c/strong>\u003cbr>\nThese are not your standard tofu/veggie dog/beans suggestions that most beginner vegan guides list. But they are essential for me and for most vegans I know. There is a whole world beyond what most people consider \"typical vegan ingredients.\" \u003c/p>\n\u003col>\n\u003cli>Cashews: For nut cheeses, milks, sour cream, cream cheese, pumpkin pies, cream soups, the list goes on...\u003c/li>\n\u003cli>Nutritional Yeast: To create cheesy sauces, add savory flavors, and as an alternative to parmesan. It's also a source of B-12.\u003c/li>\n\u003cli>\u003ca href=\"http://www.turtlemountain.com/products/product.php?p=so_delicious_creamer_original\">So Delicious Coconut Milk Creamer\u003c/a>: For coffee and to add something creamier to dessert recipes than your standard soy/coconut/hemp/almond/rice milk.\u003c/li>\n\u003cli>\u003ca href=\"http://store.veganessentials.com/vegetable-broth-and-seasoning-by-seitenbacher-p2663.aspx\">Seitenbacher Vegetable Broth and Seasoning\u003c/a>: It doesn't have crap for ingredients and adds tons of savory flavor to sauces and broths. You can get it at Whole Foods.\u003c/li>\n\u003cli>Wine: Get \u003ca href=\"http://www.barnivore.com/wine\">a vegan variety\u003c/a> and use to deglaze pans, pump up sauces, or add more flavor to veggies.\u003c/li>\n\u003cli>\u003ca href=\"http://www.eatpastry.com/html/\">EatPastry\u003c/a> cookies: I always have tubs of this dough in the fridge to eat raw (you can do that when it's vegan!) or baked. The gluten-free variety is amazing.\u003c/li>\n\u003cli>Coconut Oil: \u003ca href=\"http://pages.citebite.com/x4x0u2h9rmax\">For frosting\u003c/a>. Extra virgin if you don't mind the scent or prefer something unrefined. Otherwise you can get unscented.\u003c/li>\n\u003cli>\u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Egg Replacer\u003c/a>, flax seeds, and/or applesauce: All can be used as egg replacements in baked goods.\u003c/li>\n\u003cli>\u003ca href=\"http://www.followyourheart.com/product-family.php?id=14\">Vegenaise\u003c/a>: As good as non-vegan mayo. Stay away from Nayonaise. \u003c/li>\n\u003cli>\u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>: A great butter replacement for cooking, baking, and just on toast. I prefer the soy-free variety. \u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Best Local Places to Shop for Unique and Standard Vegan Groceries:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> (San Francisco)\u003cbr>\n\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl Marketplace\u003c/a> (Berkeley)\u003cbr>\n\u003ca href=\"http://www.wholefoodsmarket.com/index-3.php\">Whole Foods\u003c/a> (Everywhere)\u003cbr>\n\u003ca href=\"http://www.farmerjoesmarketplace.com/\">Farmer Joe's Marketplace\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.foodmillonline.com/retailer/store_templates/shell_id_1.asp?storeID=026BBA9AF5D94884990AC012E72A676B\">The Food Mill\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.newleaf.com/retailer/store_templates/shell_id_1.asp?storeID=J3QSSEQX5CS92J2000AKHMCCQJA05T39\">New Leaf Community Markets\u003c/a> (Santa Cruz area)\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/ug/index.htm?city=-1&cat=2&veg=1&submit=Search&show_closed=1&search_script=%2Fug%2Findex.htm\">Veg Food Finder for Stores in the Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vegan videos and cooking shows \u003c/strong>(because Food Network STILL refuses to produce a vegetarian cooking show)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.miyokoskitchen.com/\">Miyoko’s Kitchen\u003c/a> (with Bay Area native and \u003ca href=\"http://veganmanifesto.blogspot.com/2010/08/summertime.html\">vegan cheese aficionado\u003c/a>, Miyoko Schinner)\u003cbr>\n\u003ca href=\"http://www.google.com/search?q=post+punk+kitchen&tbo=p&tbs=vid%3A1&source=vgc\">The Post Punk Kitchen\u003c/a> with Isa Chandra Moskowitz and Terry Hope Romero\u003c/p>\n\u003cp>\u003cstrong>Vegan Blogs/Websites:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.thekindlife.com/\">The Kind Life\u003c/a>: Alicia Silverstone’s blog is just as approachable, smart, and, well, kind, as her book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605296449/kqedorg-20\">The Kind Diet\u003c/a>.\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/\">The Spunky Coconut\u003c/a>: A cooking blog that often features gluten-free, casein-free, and sugar-free vegan recipes.\u003cbr>\n\u003ca href=\"http://vegangoodthings.blogspot.com/\">Vegan Good Things\u003c/a>\u003cbr>\n\u003ca href=\"http://crazysexylife.com/\">Crazy Sexy Life\u003c/a>\u003cbr>\n\u003ca href=\"http://my-face-is-on-fire.blogspot.com/\">My Face is on Fire\u003c/a>\u003cbr>\n\u003ca href=\"http://veganmenu.blogspot.com/\">What the Hell Does a Vegan Eat Anyways?\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ieattrees.com/\">I Eat Trees\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.org/\">Vegan.org\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.com/\">Vegan.com\u003c/a>: Check out their \u003ca href=\"http://vegan.com/ultimate-vegan-guide/\">Ultimate Vegan Guide\u003c/a>.\u003cbr>\n\u003ca href=\"http://vegweb.com/\">VegWeb \u003c/a>: They have over 13,000 recipes and anyone can submit one! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Vegan Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://vegansaurus.com/\">vegansaurus\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sfvs.org/\">The San Francisco Vegetarian Society\u003c/a>\u003cbr>\n\u003ca href=\"http://sfvegandrinks.com/\">SF Vegan Drinks\u003c/a>\u003cbr>\n\u003ca href=\"http://www.vegnews.com/\">VegNews\u003c/a>\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/index.htm\">Bay Area Vegetarians\u003c/a>: \u003ca href=\"http://www.bayareaveg.org/finder.htm\">Veg Food Finder\u003c/a>\u003cbr>\n\u003ca href=\"http://www.friendsofanimals.org/programs/vegetarianism/restaurant-guides/SF_Guide.pdf\">The Vegan Restaurant Guide to San Francisco & The Bay Area\u003c/a> (pdf) by \u003ca href=\"http://www.friendsofanimals.org/index.html\">Friends of Animals\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Cookbooks\u003c/strong> (Oh my goodness, there are SO many, but here’s a good variety)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156924264X/kqedorg-20\">Veganomicon\u003c/a> by Isa Chandra Moskowitz and Terry Hope Romero\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762752815/kqedorg-20\">The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine\u003c/a> by Dynise Balcavage\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1600940323/kqedorg-20\">The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes\u003c/a> by Susan O'Brien\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0738212288/kqedorg-20\">Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine\u003c/a> by Bryant Terry\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061874337/kqedorg-20\">The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat\u003c/a> by Tal Ronnen\u003c/p>\n\u003cp>\u003cstrong>For Parents:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.veganlunchbox.blogspot.com/\">Vegan Lunchbox\u003c/a>\u003cbr>\n\u003ca href=\"http://vegandad.blogspot.com/\">Vegan Dad\u003c/a>\u003cbr>\n\u003ca href=\"http://wedonteatanimals.com/\">That's Why We Don't Eat Animals: A Book About Vegans, Vegetarians, and All Living Things \u003c/a> (children’s book)\u003c/p>\n\u003cp>\u003cstrong>Meet the Animals:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.farmsanctuary.org/farm/ca/\">Farm Sanctuary\u003c/a> in Orland, CA\u003cbr>\n\u003ca href=\"http://animalplace.org/index.html\">Animal Place Sanctuary\u003c/a> in Grass Valley, CA near Vacaville \u003c/p>\n\u003cp>\u003cstrong>iPhone apps:\u003c/strong>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegout-vegetarian-restaurant/id301275521?mt=8\">VegOut\u003c/a> (powered by the \u003ca href=\"http://www.happycow.net/\">HappyCow\u003c/a> Compassionate Eating Guide)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegan-recipe-finder/id377593431?mt=8#\">VegWeb Recipe Finder \u003c/a>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/ca/app/vegan-is-easy/id353713668?mt=8\">Vegan is Easy\u003c/a> (based on \u003ca href=\"http://www.barnivore.com/\">Barnivore’s\u003c/a> database)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/animal-free/id357422989?mt=8\">Animal Free\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Worth the Splurge:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>\u003cbr>\nIt’s not just for smoothies. It’s a must for nut-based cheeses, sour cream and milks, as well as homemade vegan ice cream, pureed soups, and sauces. This is seriously the best purchase I have made in years and it has opened up doors for me in my culinary adventures at home.\u003cbr>\n\u003cins datetime=\"2011-02-10T21:12:00+00:00\">\u003c/ins>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.vegan.org/index.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/certified-vegan200.jpg\" alt=\"certified vegan\" title=\"certified vegan\" width=\"200\" height=\"199\" class=\"alignleft size-full wp-image-23107\">\u003c/a>Oprah did a pretty big thing for the vegan community last week. She had a \u003ca href=\"http://www.oprah.com/showinfo/Oprah-and-378-Staffers-Go-Vegan-The-One-Week-Challenge\">Vegan Challenge\u003c/a> where she and 378 Harpo staffers went vegan for a week, followed by a show on veganism, American eating habits, factory farming, and industrial agriculture. Guests Kathy Freston, Michael Pollan, and Lisa Ling joined. There have been \u003ca href=\"http://veganhope.com/2011/02/04/what-you-didnt-see-on-oprah/\">mixed emotions\u003c/a> about the show: Was it sugar-coated? Should Michael Pollan \u003ca href=\"http://saywhatmichaelpollan.wordpress.com/2011/02/02/michael-pollan-on-oprah/\">have even been there\u003c/a>? Did the \u003ca href=\"http://www.oprah.com/oprahshow/Inside-a-Slaughterhouse-Video\">footage of a Cargill slaughterhouse\u003c/a> correctly represent the true horror of animal agriculture (Hint: No. But a new and concise video called \u003ca href=\"http://www.meatvideo.com/\">Farm to Fridge\u003c/a> by \u003ca href=\"http://www.mercyforanimals.org/\">Mercy for Animals\u003c/a> does. So does \u003ca href=\"http://www.earthlings.com/\">Earthlings\u003c/a>.)? There was a sense of tip-toeing around the issues, which I’m sure was at least in part due to the infamous \u003ca href=\"http://articles.cnn.com/1998-02-26/us/9802_26_oprah.verdict_1_mad-cow-disease-bovine-spongiform-encephalopathy-human-version?_s=PM:US\">Texas Cattlemen vs. Oprah Winfrey\u003c/a> and Howard Lyman lawsuit of 1998. Lisa Ling mentioned that they were not allowed to shoot everything at the slaughterhouse, and Oprah even says in one segment “Let’s try not to get sued.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Oprah Goes Vegan\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28922\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>That’s not to say that good things didn’t come out of the show. One thing most vegans can probably agree upon is that it was huge exposure for the vegan lifestyle. Ten—hell, five—years ago, this wouldn’t have happened. \u003ca href=\"http://www.youtube.com/watch?v=O-4j6vSyDu0\">Ellen\u003c/a> is awesome, \u003ca href=\"http://www.youtube.com/watch?v=ehZXRQaaPCo\">Martha\u003c/a> has been great—but really, you can’t get bigger than Oprah in terms of reaching an audience. She opened a dialogue which few media personalities have dared to open.\u003c/p>\n\u003cp>Not only did Oprah convince her staff to go vegan with her (who collectively lost 444 pounds and gained 84 pounds), but she also instituted \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Mondays\u003c/a> at the Harpo café and created a \u003ca href=\"http://www.oprah.com/packages/vegan-starter-kit.html\">Vegan Starter Kit\u003c/a> that now lives on her website. It features a \u003ca href=\"http://static.oprah.com/images/packages/vegan-starter-kit/vegan-shopping-list.pdf\">grocery list\u003c/a>, a \u003ca href=\"http://www.oprah.com/food/Three-Week-Vegan-Menu-Plan\">3-week meal plan\u003c/a>, a list of \u003ca href=\"http://www.oprah.com/health/Kathy-Frestons-Vegan-Alternatives\">simple substitutions\u003c/a>, a \u003ca href=\"http://www.oprah.com/health/Frequently-Asked-Questions-About-Going-Vegan\">vegan FAQ\u003c/a>, and some Vegan 101 from Kathy Freston (whose new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1602861331/kqedorg-20\">The Veganist\u003c/a>, was the \u003ca href=\"http://www.huffingtonpost.com/chris-elam/kathy-freston-veganist-oprah-vegan-challenge_b_819371.html?ir=Green\">number one best-selling book on Amazon\u003c/a> after the show aired). \u003c/p>\n\u003cp>\u003cstrong>Kathy Freston on Being a Veganist\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28972\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the kit is pretty good for basic info, it does include a lot of processed foods, and TONS of Kashi (who seems to be a sponsor, \u003ca href=\"https://www.msu.edu/~howardp/organicindustry.html\">owned by Kellogg Company\u003c/a>). PETA has had a \u003ca href=\"http://features.peta.org/VegetarianStarterKit/index.asp\">Vegetarian/Vegan Starter Kit\u003c/a> on their site for years. Believe it or not, not all vegans agree with all of PETA’s tactics, but for all the controversial things they’ve done, they’ve also done a lot of good. One of those good things is their kit. It’s interactive and approachable, with traveler tips, recipes, and a shopping guide of what’s vegan at your regular, everyday supermarket (note: They are not all healthy—just vegan!). The shopping list is very handy for vegans just starting out or living in areas that are not vegan-friendly.\u003c/p>\n\u003cp>I referenced kits like these when I first became vegan, but as the years have gone by, I’ve grown a lot in my knowledge of what makes my life easier, healthier, and tastier and I’ve naturally moved beyond the basics. With the help of blogs, cookbooks, videos, and yes, even celebrities, I’ve compiled, not only a great pantry and fridge, but also a strong library of resources. What better way to append the efforts of Oprah’s starter kit and online “resource center,” than to add what I know? New and exciting vegan information, products and places pop up everyday, so please feel free to comment and add resources that should be included. For those either committed to or just flirting with the idea of going vegan, I hope that this list proves useful. \u003c/p>\n\u003cp>\u003cstrong>In My Vegan Pantry/Fridge:\u003c/strong>\u003cbr>\nThese are not your standard tofu/veggie dog/beans suggestions that most beginner vegan guides list. But they are essential for me and for most vegans I know. There is a whole world beyond what most people consider \"typical vegan ingredients.\" \u003c/p>\n\u003col>\n\u003cli>Cashews: For nut cheeses, milks, sour cream, cream cheese, pumpkin pies, cream soups, the list goes on...\u003c/li>\n\u003cli>Nutritional Yeast: To create cheesy sauces, add savory flavors, and as an alternative to parmesan. It's also a source of B-12.\u003c/li>\n\u003cli>\u003ca href=\"http://www.turtlemountain.com/products/product.php?p=so_delicious_creamer_original\">So Delicious Coconut Milk Creamer\u003c/a>: For coffee and to add something creamier to dessert recipes than your standard soy/coconut/hemp/almond/rice milk.\u003c/li>\n\u003cli>\u003ca href=\"http://store.veganessentials.com/vegetable-broth-and-seasoning-by-seitenbacher-p2663.aspx\">Seitenbacher Vegetable Broth and Seasoning\u003c/a>: It doesn't have crap for ingredients and adds tons of savory flavor to sauces and broths. You can get it at Whole Foods.\u003c/li>\n\u003cli>Wine: Get \u003ca href=\"http://www.barnivore.com/wine\">a vegan variety\u003c/a> and use to deglaze pans, pump up sauces, or add more flavor to veggies.\u003c/li>\n\u003cli>\u003ca href=\"http://www.eatpastry.com/html/\">EatPastry\u003c/a> cookies: I always have tubs of this dough in the fridge to eat raw (you can do that when it's vegan!) or baked. The gluten-free variety is amazing.\u003c/li>\n\u003cli>Coconut Oil: \u003ca href=\"http://pages.citebite.com/x4x0u2h9rmax\">For frosting\u003c/a>. Extra virgin if you don't mind the scent or prefer something unrefined. Otherwise you can get unscented.\u003c/li>\n\u003cli>\u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Egg Replacer\u003c/a>, flax seeds, and/or applesauce: All can be used as egg replacements in baked goods.\u003c/li>\n\u003cli>\u003ca href=\"http://www.followyourheart.com/product-family.php?id=14\">Vegenaise\u003c/a>: As good as non-vegan mayo. Stay away from Nayonaise. \u003c/li>\n\u003cli>\u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>: A great butter replacement for cooking, baking, and just on toast. I prefer the soy-free variety. \u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Best Local Places to Shop for Unique and Standard Vegan Groceries:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> (San Francisco)\u003cbr>\n\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl Marketplace\u003c/a> (Berkeley)\u003cbr>\n\u003ca href=\"http://www.wholefoodsmarket.com/index-3.php\">Whole Foods\u003c/a> (Everywhere)\u003cbr>\n\u003ca href=\"http://www.farmerjoesmarketplace.com/\">Farmer Joe's Marketplace\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.foodmillonline.com/retailer/store_templates/shell_id_1.asp?storeID=026BBA9AF5D94884990AC012E72A676B\">The Food Mill\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.newleaf.com/retailer/store_templates/shell_id_1.asp?storeID=J3QSSEQX5CS92J2000AKHMCCQJA05T39\">New Leaf Community Markets\u003c/a> (Santa Cruz area)\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/ug/index.htm?city=-1&cat=2&veg=1&submit=Search&show_closed=1&search_script=%2Fug%2Findex.htm\">Veg Food Finder for Stores in the Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vegan videos and cooking shows \u003c/strong>(because Food Network STILL refuses to produce a vegetarian cooking show)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.miyokoskitchen.com/\">Miyoko’s Kitchen\u003c/a> (with Bay Area native and \u003ca href=\"http://veganmanifesto.blogspot.com/2010/08/summertime.html\">vegan cheese aficionado\u003c/a>, Miyoko Schinner)\u003cbr>\n\u003ca href=\"http://www.google.com/search?q=post+punk+kitchen&tbo=p&tbs=vid%3A1&source=vgc\">The Post Punk Kitchen\u003c/a> with Isa Chandra Moskowitz and Terry Hope Romero\u003c/p>\n\u003cp>\u003cstrong>Vegan Blogs/Websites:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.thekindlife.com/\">The Kind Life\u003c/a>: Alicia Silverstone’s blog is just as approachable, smart, and, well, kind, as her book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605296449/kqedorg-20\">The Kind Diet\u003c/a>.\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/\">The Spunky Coconut\u003c/a>: A cooking blog that often features gluten-free, casein-free, and sugar-free vegan recipes.\u003cbr>\n\u003ca href=\"http://vegangoodthings.blogspot.com/\">Vegan Good Things\u003c/a>\u003cbr>\n\u003ca href=\"http://crazysexylife.com/\">Crazy Sexy Life\u003c/a>\u003cbr>\n\u003ca href=\"http://my-face-is-on-fire.blogspot.com/\">My Face is on Fire\u003c/a>\u003cbr>\n\u003ca href=\"http://veganmenu.blogspot.com/\">What the Hell Does a Vegan Eat Anyways?\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ieattrees.com/\">I Eat Trees\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.org/\">Vegan.org\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.com/\">Vegan.com\u003c/a>: Check out their \u003ca href=\"http://vegan.com/ultimate-vegan-guide/\">Ultimate Vegan Guide\u003c/a>.\u003cbr>\n\u003ca href=\"http://vegweb.com/\">VegWeb \u003c/a>: They have over 13,000 recipes and anyone can submit one! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Vegan Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://vegansaurus.com/\">vegansaurus\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sfvs.org/\">The San Francisco Vegetarian Society\u003c/a>\u003cbr>\n\u003ca href=\"http://sfvegandrinks.com/\">SF Vegan Drinks\u003c/a>\u003cbr>\n\u003ca href=\"http://www.vegnews.com/\">VegNews\u003c/a>\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/index.htm\">Bay Area Vegetarians\u003c/a>: \u003ca href=\"http://www.bayareaveg.org/finder.htm\">Veg Food Finder\u003c/a>\u003cbr>\n\u003ca href=\"http://www.friendsofanimals.org/programs/vegetarianism/restaurant-guides/SF_Guide.pdf\">The Vegan Restaurant Guide to San Francisco & The Bay Area\u003c/a> (pdf) by \u003ca href=\"http://www.friendsofanimals.org/index.html\">Friends of Animals\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Cookbooks\u003c/strong> (Oh my goodness, there are SO many, but here’s a good variety)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156924264X/kqedorg-20\">Veganomicon\u003c/a> by Isa Chandra Moskowitz and Terry Hope Romero\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762752815/kqedorg-20\">The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine\u003c/a> by Dynise Balcavage\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1600940323/kqedorg-20\">The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes\u003c/a> by Susan O'Brien\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0738212288/kqedorg-20\">Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine\u003c/a> by Bryant Terry\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061874337/kqedorg-20\">The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat\u003c/a> by Tal Ronnen\u003c/p>\n\u003cp>\u003cstrong>For Parents:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.veganlunchbox.blogspot.com/\">Vegan Lunchbox\u003c/a>\u003cbr>\n\u003ca href=\"http://vegandad.blogspot.com/\">Vegan Dad\u003c/a>\u003cbr>\n\u003ca href=\"http://wedonteatanimals.com/\">That's Why We Don't Eat Animals: A Book About Vegans, Vegetarians, and All Living Things \u003c/a> (children’s book)\u003c/p>\n\u003cp>\u003cstrong>Meet the Animals:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.farmsanctuary.org/farm/ca/\">Farm Sanctuary\u003c/a> in Orland, CA\u003cbr>\n\u003ca href=\"http://animalplace.org/index.html\">Animal Place Sanctuary\u003c/a> in Grass Valley, CA near Vacaville \u003c/p>\n\u003cp>\u003cstrong>iPhone apps:\u003c/strong>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegout-vegetarian-restaurant/id301275521?mt=8\">VegOut\u003c/a> (powered by the \u003ca href=\"http://www.happycow.net/\">HappyCow\u003c/a> Compassionate Eating Guide)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegan-recipe-finder/id377593431?mt=8#\">VegWeb Recipe Finder \u003c/a>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/ca/app/vegan-is-easy/id353713668?mt=8\">Vegan is Easy\u003c/a> (based on \u003ca href=\"http://www.barnivore.com/\">Barnivore’s\u003c/a> database)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/animal-free/id357422989?mt=8\">Animal Free\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>Worth the Splurge:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>\u003cbr>\nIt’s not just for smoothies. It’s a must for nut-based cheeses, sour cream and milks, as well as homemade vegan ice cream, pureed soups, and sauces. This is seriously the best purchase I have made in years and it has opened up doors for me in my culinary adventures at home.\u003cbr>\n\u003cins datetime=\"2011-02-10T21:12:00+00:00\">\u003c/ins>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY: Seville Orange Marmalade",
"title": "DIY: Seville Orange Marmalade",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/canned-marmalade500.jpg\" alt=\"jars of marmalade\" title=\"jars of marmalade\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21632\">\u003c/p>\n\u003cp>Being an enthusiastic jam maker means never arriving empty-handed. It also means heavy luggage that has to be checked, especially if you're being hosted by several different kind folks over the span of a week or so, as I was during an East Coast holiday jaunt last month.\u003c/p>\n\u003cp>But it's worth schlepping a dozen glass jars among the socks and sweaters, if you can send an old friend into eye-rolling, toe-scrunching ecstasy with one spoonful of last winter's \u003cstrong>Seville Orange Marmalade.\u003c/strong> Here, on an icy, slushy Manhattan morning, was the concentrated sunshine of a California summer, brought to full ripeness by the cold, simmered down into an aromatic, bronze-y gold essence.\u003c/p>\n\u003cp>Of course, it helped that this friend once owned a ruined castle in a glen and is mad for all things Scottish. Not everyone loves marmalade; like chutney, it has its diehard fans, who have strong opinions on whether the citrus peel within should be in meltingly fine shreds or rambunctious fall-off-the-toast strips, or if the marmalade itself should be cheery and sunny or bitingly bittersweet. I can give a jar of strawberry jam to anyone; with marmalade, I ask first, because there are many people out there who would rather put anything, even the cheap grape jelly found in those little foil tubs at the diner, onto their toast instead.\u003c/p>\n\u003cp>In my experience, though, people with an affinity for Scottish things, even just plaid and a tot of Ardbeg, are more likely than not to appreciate a good marmalade. According to \"Maximum Marmalade,\" a well-researched and entertaining chapter in John Thorne's most recent book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0374531439/kqedorg-20\">Mouth Wide Open: A Cook and His Appetite\u003c/a>, marmalade found its way onto the Scottish breakfast table at about the same time as the morning's masculine \"wee dram\" of chill-chasing whisky was being replaced by the gentler, more feminine pot of tea. What could, in its brawn and bite, slap a man's tastebuds awake and give him the strength to face the damp, the fog, and the accents of Glasgow? Why, marmalade, sharp and complex, tart and snappy with just the cheekiest edge of sweetness. (And if you want to celebrate \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/25/burns-night-meet-pie-day/\">Burns Night\u003c/a>, coming up on January 25th, why not start the day properly with porridge, oatcakes, and marmalade?)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But what is marmalade, anyway, and how is it different from jelly or jam? First off, it's made from citrus, traditionally oranges but potentially any kind or combination of citrus fruit, from Rangpur limes to grapefruits. Unlike jelly, made from juice only, or jam, made from crushed fruit (or fruits) with all their juice, marmalade is made from the juice, pulp, and peel of citrus fruits, cooked with sugar and (usually) water. The peel may not always be visible in the finished product (it can be strained out for clarity after cooking), but the fragrant oils in the peel are what gives marmalade its unique flavor. Without peel, you'd just have orange jelly.\u003c/p>\n\u003cp>As noted earlier, you can make marmalade with just about any citrus fruit. But true-blue British marmalade lovers know that the most classic marmalade is made from just one fruit: the Seville orange, a knobbly, seedy, green-patched fruit cultivated not for its scant and sour juice but for its ravishingly aromatic peel. These Spanish-born oranges, which make a marmalade of rich complexity, were for a long time the only oranges used for marmalade in Britain. (For a deep and fascinating dive into the centuries-old history of British preserving, C. Anne Wilson's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1903018773/kqedorg-20\">The Book of Marmalade\u003c/a> is a must-read.) I've made numerous marmalades over the years, and nothing compares in depth and intrigue to one made with Sevilles. \u003c/p>\n\u003cp>Local jam makers like \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a> do make wonderful marmalades, but alas, the high price of those itty-bitty jars can be prohibitive to a daily toast habit. Anyway, aren't we all making our own now? Making homemade marmalade can be a sticky business, but one cold afternoon's worth of effort can produce months of happy mornings. And if you have any oranges left over, you can make \u003ca href=\"http://www.saveur.com/article/Kitchen/Grande-Dame-Duck-a-lorange\">duck à l'orange\u003c/a>, or the tangy, garlicky Cuban marinade known as \u003ca href=\"http://www.saveur.com/article/Recipes/Mojo-\">mojo\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marmalade500.jpg\" alt=\"Seville oranges, sugar, and equipment\" title=\"Seville oranges, sugar, and equipment\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21634\">\u003cbr>\n\u003cem>Seville oranges, lemons, sugar, and equipment (from left: jar lid, jars, wide-mouth funnel, muslin bag, jar lifter tongs)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Now is the time to find Seville oranges:\u003c/strong> they have only a brief winter season, and are grown on only the smallest commercial scale even in California. The only grower I've found with a steady supply of Sevilles in season is the \u003ca href=\"http://pantry.blogs.pressdemocrat.com/11037/citrus-primer-with-photos-recipes/\">DeSantis Farm\u003c/a> from the Central Valley. They sell these and many other beautiful specialty varieties at the \u003ca href=\"http://www.yelp.com/biz/alemany-farmers-market-san-francisco\">Alemany Farmers' Market\u003c/a> on Saturdays, the Marin Civic Center market on \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080812134550.active\">Thursdays\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">Sundays\u003c/a>, and the \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/01/22/revisiting-the-heart-of-the-city-farmers-market/\">Heart of the City Farmers' Market\u003c/a> on Wednesdays. \u003c/p>\n\u003cp>\u003cstrong>A warning:\u003c/strong> don't buy anything unless it's clearly marked and sold as a Seville orange. Unless they work for an orchard specializing in odd varieties of citrus, like Buddha's Hand or bergamot, few farmers' market sellers will have any idea what a Seville orange is. Just asking for Sevilles, or for good marmalade oranges, isn't enough; sellers are in the business of selling, and the easiest way to deal with a customer's weird request is simply to sell her whatever's already on the table, be it a navel or a satsuma. Currently, both \u003ca href=\"http://www.berkeleybowl.com\">Berkeley Bowl\u003c/a> and \u003ca href=\"http://biritemarket.com/produce/the-citrus-bomb-has-exploded/\">Bi-Rite Market\u003c/a> have Seville oranges for sale, for $1.69/lb and $3.99/lb, respectively.\u003c/p>\n\u003cp>If you make jam on any kind of a regular basis, you should already have \u003cstrong>the basic gear:\u003c/strong> a scale, a wide-mouth funnel, a jar lifter, a bunch of canning jars, and a wide, heavy pot for cooking. If not, make the small investment and go to the hardware store and at least get the scale and the jar lifter. Trying to wrestle slippery hot jars in and out of a potful of boiling water with a pair of tongs is a crazy-making endeavor, trust me. And to measure fruit and sugar accurately, you really do need a small, preferably digital kitchen scale, available at any well-stocked kitchen-supply or hardware store.\u003c/p>\n\u003cp>\u003cstrong>Something else to know about marmalade:\u003c/strong> sometimes, you do everything right, and it doesn't seem to gel up. Don't despair, and don't cook it to death trying to get it to thicken. Once you've added the sugar, cooking it longer (say, more than an hour) won't always give you better results. Overly long cooking can break down the pectin and/or caramelize the sugar, giving a heavier, darker taste that's not so bright and citrusy.\u003c/p>\n\u003cp>If everything else about it seems right, jar it up and put it away for a week or two. I've had this happen to me--imagining that I'll have to re-open the jars and try boiling down the whole mess a second time--only to find that, left to its own devices for a while, the marmalade has gelled up perfectly all by itself. It happens. So, don't despair right away. \u003c/p>\n\u003cp>\u003cstrong>Seville Orange Marmalade\u003c/strong>\u003cbr>\nParticularly heavenly with hot tea and toast made from last year's recipe for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/09/easy-multi-grain-bread-draft/\">Easy Multi-Grain Bread\u003c/a>.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Makes:\u003c/strong> 8 half-pint jars\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lbs Seville oranges, approximately 8-10 oranges\u003cbr>\n2 lemons\u003cbr>\n2 quarts plus 1 cup water\u003cbr>\n3 lbs granulated sugar, preferably the pale-blond, organic kind\u003c/p>\n\u003cul>\n\u003cstrong>Special Equipment:\u003c/strong>\n\u003cli>small muslin jelly bag or 8\"x8\" doubled square of cheesecloth\u003c/li>\n\u003cli>wide-mouth funnel\u003c/li>\n\u003cli>jar-lifting tongs\u003c/li>\n\u003cli>8 half-pint canning jars or 4 pint canning jars, with metal rings and flat lids\u003c/li>\n\u003cli>a wide, heavy, non-reactive pot, such as copper, stainless steel, or enameled cast iron\u003c/li>\n\u003cli>a tall, deep pot\u003c/li>\n\u003cli>candy thermometer (optional)\u003c/li>\n\u003cli>a few saucers, in the freezer\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash oranges and lemons well. Halve fruit and squeeze juice into a bowl. Pour the juice through a strainer, and drop the seeds into a separate bowl.\u003c/p>\n\u003cp>2. Using your fingers, and possibly a serrated-edged grapefruit spoon if necessary, pull out the remaining pulp, seeds, and membrane from inside the fruit halves. Using the spoon, scrape out as much white pith from the inside of the fruit halves as you can. Put the pulp, seeds, membrane and pith into the bowl of seeds.\u003c/p>\n\u003cp>3. Cut the now-scraped halves into quarters. If you have a food processor, shred the quarters using the slicing disk. Otherwise, use a mandoline or a very sharp knife to slice the peel into fine strips.\u003c/p>\n\u003cp>4. Scoop the pulp, pith, and seeds into a muslin bag or a square of cheesecloth. Tie the bag shut, or knot the pointed ends of the cheesecloth square together firmly.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marmalade-2-500.jpg\" alt=\"Simmering the peel to make marmalade\" title=\"Simmering the peel to make marmalade\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21645\">\u003c/p>\n\u003cp>5. Pour the juice, water, and shredded peel into a large, heavy pot. Add the bag of pulp. Bring to a simmer over medium-low heat. Cover and let simmer gently for about an hour, until peel is very tender.\u003c/p>\n\u003cp>6. Remove pot from heat. Lift out bag, put it in a bowl and let cool for 15 or 20 minutes, until it can be comfortably handled.\u003c/p>\n\u003cp>7. While bag is cooling, add sugar to pot, stirring until dissolved and mixture is clear.\u003c/p>\n\u003cp>8. When bag is cool enough to handle, hold bag over the pot and squeeze firmly to get all the liquid out. Yes, it will feel slimy; this is a good thing. That slimy-feeling stuff is the natural pectin present in the seeds and membranes, and it's what will make your marmalade gel.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marmalade-3-500.jpg\" alt=\"Marmalade ready to be jarred\" title=\"Marmalade ready to be jarred\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21648\">\u003c/p>\n\u003cp>9. Bring pot to a fierce boil, stirring frequently to make sure it doesn't burn or stick. It should reach the setting point in about 20-30 minutes. Visually, it should look dark amber in color, with a maple-syrupy consistency. The peels should look thinned down and translucent. \u003c/p>\n\u003cul>To check the set:\n\u003cli>Use a candy thermometer. The setting point should be reached around 220 degrees F. Or,\u003c/li>\n\u003cli>Remove pot from heat. Take a saucer out of the freezer and drop a spoonful onto the saucer. Return it to the freezer for a minute or two. Push the spoonful of marmalade with your finger. If it feels like warm honey and sets in one place rather than running all over the saucer, it's done. If not, return pot to heat and cook, stirring, for a few more minutes, then test again. Don't expect it to be as thick as store-bought marmalade at this point; it won't fully gel up until cold. \u003c/li>\n\u003c/ul>\n\u003cp>10. Let the marmalade sit for 30 minutes, in order to keep all the peel from floating up to the top of the jars. Meanwhile, fill a large, deep pot with hot water. Sink jars into the water--they should be covered by at least an inch. Bring to a boil and simmer for 10 minutes to sterilize jars.\u003c/p>\n\u003cp>11. Lift jars out of the pot. Using a ladle and a wide-mouthed funnel, fill jars to within 1/4\" inch of the rim. Wipe rim with a wet paper towel or clean dish towel dipped in hot water. Top with flat lid. Screw on ring finger-tight.\u003c/p>\n\u003cp>12. Replace jars in pot of hot water. Bring pot to a boil and simmer for 8 minutes. Cover a tray or nearby counter with a clean, dry dishtowel. Lift jars out of hot water and let cool completely on towel. \u003cstrong>Don't disturb the jars while they're cooling. \u003c/strong>As they cool, you should hear a sharp popping noise from each jar as it seals.\u003c/p>\n\u003cp>13. When jars are completely cool, check lids for seal by pressing in the middle of lid. Lid should not move. If lid pops up and down, it didn't seal. Store any unsealed jars in the refrigerator and eat within a month.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>14. Loosen rings and wipe off any accumulated moisture. Replace rings, if desired, and store sealed jars in a cool, dry, dark place. Once opened, store in the refrigerator and eat within a month. \u003c/p>\n\n",
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"excerpt": "Start your morning the Scottish way, with real Seville orange marmalade, made at home. But do it now--the season for these bracingly sour but aromatic fruit is short. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/canned-marmalade500.jpg\" alt=\"jars of marmalade\" title=\"jars of marmalade\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21632\">\u003c/p>\n\u003cp>Being an enthusiastic jam maker means never arriving empty-handed. It also means heavy luggage that has to be checked, especially if you're being hosted by several different kind folks over the span of a week or so, as I was during an East Coast holiday jaunt last month.\u003c/p>\n\u003cp>But it's worth schlepping a dozen glass jars among the socks and sweaters, if you can send an old friend into eye-rolling, toe-scrunching ecstasy with one spoonful of last winter's \u003cstrong>Seville Orange Marmalade.\u003c/strong> Here, on an icy, slushy Manhattan morning, was the concentrated sunshine of a California summer, brought to full ripeness by the cold, simmered down into an aromatic, bronze-y gold essence.\u003c/p>\n\u003cp>Of course, it helped that this friend once owned a ruined castle in a glen and is mad for all things Scottish. Not everyone loves marmalade; like chutney, it has its diehard fans, who have strong opinions on whether the citrus peel within should be in meltingly fine shreds or rambunctious fall-off-the-toast strips, or if the marmalade itself should be cheery and sunny or bitingly bittersweet. I can give a jar of strawberry jam to anyone; with marmalade, I ask first, because there are many people out there who would rather put anything, even the cheap grape jelly found in those little foil tubs at the diner, onto their toast instead.\u003c/p>\n\u003cp>In my experience, though, people with an affinity for Scottish things, even just plaid and a tot of Ardbeg, are more likely than not to appreciate a good marmalade. According to \"Maximum Marmalade,\" a well-researched and entertaining chapter in John Thorne's most recent book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0374531439/kqedorg-20\">Mouth Wide Open: A Cook and His Appetite\u003c/a>, marmalade found its way onto the Scottish breakfast table at about the same time as the morning's masculine \"wee dram\" of chill-chasing whisky was being replaced by the gentler, more feminine pot of tea. What could, in its brawn and bite, slap a man's tastebuds awake and give him the strength to face the damp, the fog, and the accents of Glasgow? Why, marmalade, sharp and complex, tart and snappy with just the cheekiest edge of sweetness. (And if you want to celebrate \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/25/burns-night-meet-pie-day/\">Burns Night\u003c/a>, coming up on January 25th, why not start the day properly with porridge, oatcakes, and marmalade?)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But what is marmalade, anyway, and how is it different from jelly or jam? First off, it's made from citrus, traditionally oranges but potentially any kind or combination of citrus fruit, from Rangpur limes to grapefruits. Unlike jelly, made from juice only, or jam, made from crushed fruit (or fruits) with all their juice, marmalade is made from the juice, pulp, and peel of citrus fruits, cooked with sugar and (usually) water. The peel may not always be visible in the finished product (it can be strained out for clarity after cooking), but the fragrant oils in the peel are what gives marmalade its unique flavor. Without peel, you'd just have orange jelly.\u003c/p>\n\u003cp>As noted earlier, you can make marmalade with just about any citrus fruit. But true-blue British marmalade lovers know that the most classic marmalade is made from just one fruit: the Seville orange, a knobbly, seedy, green-patched fruit cultivated not for its scant and sour juice but for its ravishingly aromatic peel. These Spanish-born oranges, which make a marmalade of rich complexity, were for a long time the only oranges used for marmalade in Britain. (For a deep and fascinating dive into the centuries-old history of British preserving, C. Anne Wilson's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1903018773/kqedorg-20\">The Book of Marmalade\u003c/a> is a must-read.) I've made numerous marmalades over the years, and nothing compares in depth and intrigue to one made with Sevilles. \u003c/p>\n\u003cp>Local jam makers like \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a> do make wonderful marmalades, but alas, the high price of those itty-bitty jars can be prohibitive to a daily toast habit. Anyway, aren't we all making our own now? Making homemade marmalade can be a sticky business, but one cold afternoon's worth of effort can produce months of happy mornings. And if you have any oranges left over, you can make \u003ca href=\"http://www.saveur.com/article/Kitchen/Grande-Dame-Duck-a-lorange\">duck à l'orange\u003c/a>, or the tangy, garlicky Cuban marinade known as \u003ca href=\"http://www.saveur.com/article/Recipes/Mojo-\">mojo\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marmalade500.jpg\" alt=\"Seville oranges, sugar, and equipment\" title=\"Seville oranges, sugar, and equipment\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21634\">\u003cbr>\n\u003cem>Seville oranges, lemons, sugar, and equipment (from left: jar lid, jars, wide-mouth funnel, muslin bag, jar lifter tongs)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Now is the time to find Seville oranges:\u003c/strong> they have only a brief winter season, and are grown on only the smallest commercial scale even in California. The only grower I've found with a steady supply of Sevilles in season is the \u003ca href=\"http://pantry.blogs.pressdemocrat.com/11037/citrus-primer-with-photos-recipes/\">DeSantis Farm\u003c/a> from the Central Valley. They sell these and many other beautiful specialty varieties at the \u003ca href=\"http://www.yelp.com/biz/alemany-farmers-market-san-francisco\">Alemany Farmers' Market\u003c/a> on Saturdays, the Marin Civic Center market on \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080812134550.active\">Thursdays\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">Sundays\u003c/a>, and the \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/01/22/revisiting-the-heart-of-the-city-farmers-market/\">Heart of the City Farmers' Market\u003c/a> on Wednesdays. \u003c/p>\n\u003cp>\u003cstrong>A warning:\u003c/strong> don't buy anything unless it's clearly marked and sold as a Seville orange. Unless they work for an orchard specializing in odd varieties of citrus, like Buddha's Hand or bergamot, few farmers' market sellers will have any idea what a Seville orange is. Just asking for Sevilles, or for good marmalade oranges, isn't enough; sellers are in the business of selling, and the easiest way to deal with a customer's weird request is simply to sell her whatever's already on the table, be it a navel or a satsuma. Currently, both \u003ca href=\"http://www.berkeleybowl.com\">Berkeley Bowl\u003c/a> and \u003ca href=\"http://biritemarket.com/produce/the-citrus-bomb-has-exploded/\">Bi-Rite Market\u003c/a> have Seville oranges for sale, for $1.69/lb and $3.99/lb, respectively.\u003c/p>\n\u003cp>If you make jam on any kind of a regular basis, you should already have \u003cstrong>the basic gear:\u003c/strong> a scale, a wide-mouth funnel, a jar lifter, a bunch of canning jars, and a wide, heavy pot for cooking. If not, make the small investment and go to the hardware store and at least get the scale and the jar lifter. Trying to wrestle slippery hot jars in and out of a potful of boiling water with a pair of tongs is a crazy-making endeavor, trust me. And to measure fruit and sugar accurately, you really do need a small, preferably digital kitchen scale, available at any well-stocked kitchen-supply or hardware store.\u003c/p>\n\u003cp>\u003cstrong>Something else to know about marmalade:\u003c/strong> sometimes, you do everything right, and it doesn't seem to gel up. Don't despair, and don't cook it to death trying to get it to thicken. Once you've added the sugar, cooking it longer (say, more than an hour) won't always give you better results. Overly long cooking can break down the pectin and/or caramelize the sugar, giving a heavier, darker taste that's not so bright and citrusy.\u003c/p>\n\u003cp>If everything else about it seems right, jar it up and put it away for a week or two. I've had this happen to me--imagining that I'll have to re-open the jars and try boiling down the whole mess a second time--only to find that, left to its own devices for a while, the marmalade has gelled up perfectly all by itself. It happens. So, don't despair right away. \u003c/p>\n\u003cp>\u003cstrong>Seville Orange Marmalade\u003c/strong>\u003cbr>\nParticularly heavenly with hot tea and toast made from last year's recipe for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/09/easy-multi-grain-bread-draft/\">Easy Multi-Grain Bread\u003c/a>.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Makes:\u003c/strong> 8 half-pint jars\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lbs Seville oranges, approximately 8-10 oranges\u003cbr>\n2 lemons\u003cbr>\n2 quarts plus 1 cup water\u003cbr>\n3 lbs granulated sugar, preferably the pale-blond, organic kind\u003c/p>\n\u003cul>\n\u003cstrong>Special Equipment:\u003c/strong>\n\u003cli>small muslin jelly bag or 8\"x8\" doubled square of cheesecloth\u003c/li>\n\u003cli>wide-mouth funnel\u003c/li>\n\u003cli>jar-lifting tongs\u003c/li>\n\u003cli>8 half-pint canning jars or 4 pint canning jars, with metal rings and flat lids\u003c/li>\n\u003cli>a wide, heavy, non-reactive pot, such as copper, stainless steel, or enameled cast iron\u003c/li>\n\u003cli>a tall, deep pot\u003c/li>\n\u003cli>candy thermometer (optional)\u003c/li>\n\u003cli>a few saucers, in the freezer\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash oranges and lemons well. Halve fruit and squeeze juice into a bowl. Pour the juice through a strainer, and drop the seeds into a separate bowl.\u003c/p>\n\u003cp>2. Using your fingers, and possibly a serrated-edged grapefruit spoon if necessary, pull out the remaining pulp, seeds, and membrane from inside the fruit halves. Using the spoon, scrape out as much white pith from the inside of the fruit halves as you can. Put the pulp, seeds, membrane and pith into the bowl of seeds.\u003c/p>\n\u003cp>3. Cut the now-scraped halves into quarters. If you have a food processor, shred the quarters using the slicing disk. Otherwise, use a mandoline or a very sharp knife to slice the peel into fine strips.\u003c/p>\n\u003cp>4. Scoop the pulp, pith, and seeds into a muslin bag or a square of cheesecloth. Tie the bag shut, or knot the pointed ends of the cheesecloth square together firmly.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marmalade-2-500.jpg\" alt=\"Simmering the peel to make marmalade\" title=\"Simmering the peel to make marmalade\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21645\">\u003c/p>\n\u003cp>5. Pour the juice, water, and shredded peel into a large, heavy pot. Add the bag of pulp. Bring to a simmer over medium-low heat. Cover and let simmer gently for about an hour, until peel is very tender.\u003c/p>\n\u003cp>6. Remove pot from heat. Lift out bag, put it in a bowl and let cool for 15 or 20 minutes, until it can be comfortably handled.\u003c/p>\n\u003cp>7. While bag is cooling, add sugar to pot, stirring until dissolved and mixture is clear.\u003c/p>\n\u003cp>8. When bag is cool enough to handle, hold bag over the pot and squeeze firmly to get all the liquid out. Yes, it will feel slimy; this is a good thing. That slimy-feeling stuff is the natural pectin present in the seeds and membranes, and it's what will make your marmalade gel.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marmalade-3-500.jpg\" alt=\"Marmalade ready to be jarred\" title=\"Marmalade ready to be jarred\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21648\">\u003c/p>\n\u003cp>9. Bring pot to a fierce boil, stirring frequently to make sure it doesn't burn or stick. It should reach the setting point in about 20-30 minutes. Visually, it should look dark amber in color, with a maple-syrupy consistency. The peels should look thinned down and translucent. \u003c/p>\n\u003cul>To check the set:\n\u003cli>Use a candy thermometer. The setting point should be reached around 220 degrees F. Or,\u003c/li>\n\u003cli>Remove pot from heat. Take a saucer out of the freezer and drop a spoonful onto the saucer. Return it to the freezer for a minute or two. Push the spoonful of marmalade with your finger. If it feels like warm honey and sets in one place rather than running all over the saucer, it's done. If not, return pot to heat and cook, stirring, for a few more minutes, then test again. Don't expect it to be as thick as store-bought marmalade at this point; it won't fully gel up until cold. \u003c/li>\n\u003c/ul>\n\u003cp>10. Let the marmalade sit for 30 minutes, in order to keep all the peel from floating up to the top of the jars. Meanwhile, fill a large, deep pot with hot water. Sink jars into the water--they should be covered by at least an inch. Bring to a boil and simmer for 10 minutes to sterilize jars.\u003c/p>\n\u003cp>11. Lift jars out of the pot. Using a ladle and a wide-mouthed funnel, fill jars to within 1/4\" inch of the rim. Wipe rim with a wet paper towel or clean dish towel dipped in hot water. Top with flat lid. Screw on ring finger-tight.\u003c/p>\n\u003cp>12. Replace jars in pot of hot water. Bring pot to a boil and simmer for 8 minutes. Cover a tray or nearby counter with a clean, dry dishtowel. Lift jars out of hot water and let cool completely on towel. \u003cstrong>Don't disturb the jars while they're cooling. \u003c/strong>As they cool, you should hear a sharp popping noise from each jar as it seals.\u003c/p>\n\u003cp>13. When jars are completely cool, check lids for seal by pressing in the middle of lid. Lid should not move. If lid pops up and down, it didn't seal. Store any unsealed jars in the refrigerator and eat within a month.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>14. Loosen rings and wipe off any accumulated moisture. Replace rings, if desired, and store sealed jars in a cool, dry, dark place. Once opened, store in the refrigerator and eat within a month. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Year's Resolutions: Eat Well, Cook Better, Do Good",
"title": "New Year's Resolutions: Eat Well, Cook Better, Do Good",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>One of the things that makes the Bay Area such an irresistibly lovely place to live is that, by and large, we're a buoyant lot. Let those on the other coast stomp slushily to the treadmill this morning to suffer for all their bacon-and-eggnog holiday excess. We'll be out here in the Pacific sunshine, picking Meyer lemons to squeeze into our green tea and visualizing abundance--not necessarily around our midriffs, but in our lives and others'. \u003c/p>\n\u003cp>Too often, it seems, gastronomic New Year's resolutions are all about \"don'ts\"--\u003cem>don't\u003c/em> love the deep-dish at \u003ca href=\"http://www.littlestarpizza.com\">Little Star\u003c/a> or the bacon cheeseburger at \u003ca href=\"http://www.marlowesf.com\">Marlowe\u003c/a> so much; \u003cem>don't\u003c/em> demolish half a loaf of \u003ca href=\"http://www.outerlandssf.com\">Outerlands'\u003c/a> bread in one sitting unless you've walked from Russian Hill and back to get it; \u003cem>don't\u003c/em> spend more at \u003ca href=\"http://www.bluebottlecoffee.net\">Blue Bottle\u003c/a> than you put in your savings account every month. \u003c/p>\n\u003cp>Instead of focusing on cutting things out (like the freebie salumi at \u003ca href=\"http://www.dopoadesso.com\">Adesso's\u003c/a> twice-daily aperitivi hour or the chocolate egg creams at \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/sidekick_cowgirl_creamery_ferry_building.php\">Sidekick\u003c/a> in the Ferry Building, to name just a few of my own local pleasures) this year, why not focus on adding things in? Things that are fun, things that last, things that do good for your community and for the beautiful and winter-greened land we all call home.\u003c/p>\n\u003cp>\u003cstrong>This year, why not resolve to:\u003c/strong> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/murals-compost500.jpg\" alt=\"murals and compost\" title=\"murals and compost\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20853\">\u003cbr>\n\u003cem>Mural and compost at Free Farm\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Get Dirty, Grow Locally\u003c/strong>\u003c/p>\n\u003cp>A community garden plot is a great place to start, but why not share your labor and get to know your neighbors? Volunteer at one of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/02/urban-farming-getting-dirty-eating-local/\">numerous urban farms\u003c/a> that have sprung up around the Bay Area. Willing hands are always needed, especially in the cold, rainy, tomato-less months. And not all the jobs require heavy lifting or complete mobility; I've spend many afternoons poking seeds into flats, transplanting seedlings, and making signs. \u003c/p>\n\u003cp>Dig, dine, and dance! Sign up for the monthly newsletter from \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>. The country outpost of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Mission Pie\u003c/a>, this small farm is located down the coast in Davenport, just north of Santa Cruz. On the 3rd Saturday of each month, the ranch hosts a community workday, followed by a potluck supper and a barn dance with a caller. \u003c/p>\n\u003cp>A fun outing for families is Marin Organic's Monday afternoon \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/08/the-glean-team/\">Glean Team\u003c/a>. Each week, a different organic farm in Marin lets locals pick through their already-harvested fields for not-quite-as-pretty (but just as delicious) produce. The boxes of fresh, local veggies are distributed directly to schools in Marin. Afterward, gleaners can pick a round for themselves. (You'd be surprised what kids will eat when they've picked it themselves--especially if they've gotten good & muddy in the process.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/strawberry-jam500.jpg\" alt=\"strawberry jam\" title=\"strawberry jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20854\">\u003cbr>\n\u003cem>Strawberry Jam\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Can It, Brine It, Carve It\u003c/strong>\u003c/p>\n\u003cp>Would-be urban homesteaders have a lot of choices these days. Longing to swap out the Heinz's for your own homemade ketchup and pickles? Then the folks at \u003ca href=\"http://www.happygirlkitchen.com\">Happy Girl Kitchen\u003c/a> have a workshop for you. (And for the truly serious among you, there's \"Advanced Jam,\" prerequisite required.)\u003c/p>\n\u003cp>Charmed by winter's citrus, but afraid of ending up with sticky clementine soup or Meyer-lemon jello blocks? Put yourself in the knowledgeable hands of \u003ca href=\"http://www.junetaylorjams.com/events/events.htm\">June Taylor\u003c/a>, the British-born queen of marmalades. No one in the Bay Area takes fruit work as seriously (or finds it as fascinating) as Taylor does. At $200 per person, her small, hands-on classes are pricey, but her intelligent, carefully structured how-tos will forever take the guesswork out of your canning.\u003c/p>\n\u003cp>Prefer salami to jellies? The nose-to-tail classes in butchery and meat preservation at \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> will expose your sexy inner butcher. Get on their mailing list to sign up for a class; they sell out fast. (Classes are offered in both their Napa and their Hayes Valley locations.)\u003c/p>\n\u003cp>In Bernal Heights, \u003ca href=\"http://www.avedanos.com/classes.html\">Avedano's\u003c/a> offers monthly \"Butchery for Adults\" and \"Advanced Butchery\" classes, as well as classes in trussing, carving, and curing. \u003c/p>\n\u003cp>\u003cstrong>...Then Talk About It\u003c/strong>\u003c/p>\n\u003cp>What do we talk about when we talk about food? Everything from the eco-sustainability of small-scale meat production to the history of heirloom apples has become food for thought lately. If you're curious as to what the Bay Area's farmers, writers, makers and thinkers are thinking about, check out the calendars at \u003ca href=\"http://civileats.com/category/take-action/kitchen-table-talks-take-action/\">Kitchen Table Talks\u003c/a> and \u003ca href=\"http://www.18reasons.org\">18 Reasons\u003c/a>. Both offer an intriguing roster of thought-provoking events, talks, and panel discussions. \u003c/p>\n\u003cp>At \u003ca href=\"http://www.headlands.org/index.asp?flashok=true\">Headlands Center for the Arts\u003c/a>, performances, artists' presentations, and gallery talks are often preceded by a communal meal in the old mess hall. Sometimes, however, the meal itself is the event, as local or visiting artists and chefs come together to get inspired by the palette of the windswept, (supposedly) ghost-ridden landscape of the Marin Headlands, using mostly local and mostly organic produce, meats, and fish as their medium. Have more time than money? \u003ca href=\"http://www.headlands.org/article.asp?key=32\">Volunteers\u003c/a> are often needed to help in the kitchen, set up, serve, and clean up. \u003c/p>\n\u003cp>Elsewhere in Marin, the \u003ca href=\"http://www.malt.org/help/volunteer.php\">Marin Agricultural Land Trust (MALT)\u003c/a>, which works to preserve farmland in Marin while educating the public about conservation, is currently accepting volunteers for its two training sessions in January and February. The training will include trips to farmers, ranchers, and dairy farmers in the area. \u003c/p>\n\u003cp>\u003cstrong>...And Give Back\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The holidays may be over, but the need at local food banks, soup kitchens, and food pantries remains just as strong. Find out \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/26/your-quick-guide-to-holiday-volunteering-in-the-bay-area/\">when, where, and how to help\u003c/a>, now that the Thanksgiving-to-Christmas volunteer crush has subsided. \u003c/p>\n\n",
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"excerpt": "Get inspired to eat well, cook better, and give back to your communities with our New Year's guide to foodie resolutions. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One of the things that makes the Bay Area such an irresistibly lovely place to live is that, by and large, we're a buoyant lot. Let those on the other coast stomp slushily to the treadmill this morning to suffer for all their bacon-and-eggnog holiday excess. We'll be out here in the Pacific sunshine, picking Meyer lemons to squeeze into our green tea and visualizing abundance--not necessarily around our midriffs, but in our lives and others'. \u003c/p>\n\u003cp>Too often, it seems, gastronomic New Year's resolutions are all about \"don'ts\"--\u003cem>don't\u003c/em> love the deep-dish at \u003ca href=\"http://www.littlestarpizza.com\">Little Star\u003c/a> or the bacon cheeseburger at \u003ca href=\"http://www.marlowesf.com\">Marlowe\u003c/a> so much; \u003cem>don't\u003c/em> demolish half a loaf of \u003ca href=\"http://www.outerlandssf.com\">Outerlands'\u003c/a> bread in one sitting unless you've walked from Russian Hill and back to get it; \u003cem>don't\u003c/em> spend more at \u003ca href=\"http://www.bluebottlecoffee.net\">Blue Bottle\u003c/a> than you put in your savings account every month. \u003c/p>\n\u003cp>Instead of focusing on cutting things out (like the freebie salumi at \u003ca href=\"http://www.dopoadesso.com\">Adesso's\u003c/a> twice-daily aperitivi hour or the chocolate egg creams at \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/sidekick_cowgirl_creamery_ferry_building.php\">Sidekick\u003c/a> in the Ferry Building, to name just a few of my own local pleasures) this year, why not focus on adding things in? Things that are fun, things that last, things that do good for your community and for the beautiful and winter-greened land we all call home.\u003c/p>\n\u003cp>\u003cstrong>This year, why not resolve to:\u003c/strong> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/murals-compost500.jpg\" alt=\"murals and compost\" title=\"murals and compost\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20853\">\u003cbr>\n\u003cem>Mural and compost at Free Farm\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Get Dirty, Grow Locally\u003c/strong>\u003c/p>\n\u003cp>A community garden plot is a great place to start, but why not share your labor and get to know your neighbors? Volunteer at one of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/02/urban-farming-getting-dirty-eating-local/\">numerous urban farms\u003c/a> that have sprung up around the Bay Area. Willing hands are always needed, especially in the cold, rainy, tomato-less months. And not all the jobs require heavy lifting or complete mobility; I've spend many afternoons poking seeds into flats, transplanting seedlings, and making signs. \u003c/p>\n\u003cp>Dig, dine, and dance! Sign up for the monthly newsletter from \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>. The country outpost of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Mission Pie\u003c/a>, this small farm is located down the coast in Davenport, just north of Santa Cruz. On the 3rd Saturday of each month, the ranch hosts a community workday, followed by a potluck supper and a barn dance with a caller. \u003c/p>\n\u003cp>A fun outing for families is Marin Organic's Monday afternoon \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/08/the-glean-team/\">Glean Team\u003c/a>. Each week, a different organic farm in Marin lets locals pick through their already-harvested fields for not-quite-as-pretty (but just as delicious) produce. The boxes of fresh, local veggies are distributed directly to schools in Marin. Afterward, gleaners can pick a round for themselves. (You'd be surprised what kids will eat when they've picked it themselves--especially if they've gotten good & muddy in the process.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/strawberry-jam500.jpg\" alt=\"strawberry jam\" title=\"strawberry jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20854\">\u003cbr>\n\u003cem>Strawberry Jam\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Can It, Brine It, Carve It\u003c/strong>\u003c/p>\n\u003cp>Would-be urban homesteaders have a lot of choices these days. Longing to swap out the Heinz's for your own homemade ketchup and pickles? Then the folks at \u003ca href=\"http://www.happygirlkitchen.com\">Happy Girl Kitchen\u003c/a> have a workshop for you. (And for the truly serious among you, there's \"Advanced Jam,\" prerequisite required.)\u003c/p>\n\u003cp>Charmed by winter's citrus, but afraid of ending up with sticky clementine soup or Meyer-lemon jello blocks? Put yourself in the knowledgeable hands of \u003ca href=\"http://www.junetaylorjams.com/events/events.htm\">June Taylor\u003c/a>, the British-born queen of marmalades. No one in the Bay Area takes fruit work as seriously (or finds it as fascinating) as Taylor does. At $200 per person, her small, hands-on classes are pricey, but her intelligent, carefully structured how-tos will forever take the guesswork out of your canning.\u003c/p>\n\u003cp>Prefer salami to jellies? The nose-to-tail classes in butchery and meat preservation at \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> will expose your sexy inner butcher. Get on their mailing list to sign up for a class; they sell out fast. (Classes are offered in both their Napa and their Hayes Valley locations.)\u003c/p>\n\u003cp>In Bernal Heights, \u003ca href=\"http://www.avedanos.com/classes.html\">Avedano's\u003c/a> offers monthly \"Butchery for Adults\" and \"Advanced Butchery\" classes, as well as classes in trussing, carving, and curing. \u003c/p>\n\u003cp>\u003cstrong>...Then Talk About It\u003c/strong>\u003c/p>\n\u003cp>What do we talk about when we talk about food? Everything from the eco-sustainability of small-scale meat production to the history of heirloom apples has become food for thought lately. If you're curious as to what the Bay Area's farmers, writers, makers and thinkers are thinking about, check out the calendars at \u003ca href=\"http://civileats.com/category/take-action/kitchen-table-talks-take-action/\">Kitchen Table Talks\u003c/a> and \u003ca href=\"http://www.18reasons.org\">18 Reasons\u003c/a>. Both offer an intriguing roster of thought-provoking events, talks, and panel discussions. \u003c/p>\n\u003cp>At \u003ca href=\"http://www.headlands.org/index.asp?flashok=true\">Headlands Center for the Arts\u003c/a>, performances, artists' presentations, and gallery talks are often preceded by a communal meal in the old mess hall. Sometimes, however, the meal itself is the event, as local or visiting artists and chefs come together to get inspired by the palette of the windswept, (supposedly) ghost-ridden landscape of the Marin Headlands, using mostly local and mostly organic produce, meats, and fish as their medium. Have more time than money? \u003ca href=\"http://www.headlands.org/article.asp?key=32\">Volunteers\u003c/a> are often needed to help in the kitchen, set up, serve, and clean up. \u003c/p>\n\u003cp>Elsewhere in Marin, the \u003ca href=\"http://www.malt.org/help/volunteer.php\">Marin Agricultural Land Trust (MALT)\u003c/a>, which works to preserve farmland in Marin while educating the public about conservation, is currently accepting volunteers for its two training sessions in January and February. The training will include trips to farmers, ranchers, and dairy farmers in the area. \u003c/p>\n\u003cp>\u003cstrong>...And Give Back\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The holidays may be over, but the need at local food banks, soup kitchens, and food pantries remains just as strong. Find out \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/26/your-quick-guide-to-holiday-volunteering-in-the-bay-area/\">when, where, and how to help\u003c/a>, now that the Thanksgiving-to-Christmas volunteer crush has subsided. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Chefs on How to Select Winter Produce",
"title": "Bay Area Chefs on How to Select Winter Produce",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/russelljackson500.jpg\" alt=\"Russell Jackson\" title=\"Russell Jackson\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20637\">\u003cbr>\n\u003cem>Lafitte's Russell Jackson inhales the scent of Niitaka pears\u003c/em>\u003c/p>\n\u003cp>\u003cem>Credit for all photos: Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>As important as growing and selecting produce is to a healthy diet and life, it's pretty stunning how few of us really know how to pick the best fruits and vegetables when shopping. Sure, we might have heard about certain items we're supposed to thump or squeeze, and we know to look out for obvious cosmetic flaws, but too much more beyond that is a big mystery for many.\u003c/p>\n\u003cp>We got up too early on a recent Saturday morning to find a number of San Francisco's notable chefs shopping for winter produce at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Plaza Farmers Market\u003c/a>. It was fascinating not only to see what everyone was buying and placing on their big-wheeled carts, but to watch their gears turning while dreaming up new ways to use these high quality ingredients. After several conversations, we came away confident that our local farmers do a lot to pre-select the best produce before they bring it to a market, which is why so many of the chefs are confident to purchase large boxes of ingredients on the spot. But we also got some good tips on how to select for maximum flavor and longevity.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/anniesomerville500.jpg\" alt=\"Kristie Knoll of Knoll Farms and Annie Somerville of Greens\" title=\"Kristie Knoll of Knoll Farms and Annie Somerville of Greens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20632\">\u003cbr>\n\u003cem>Kristie Knoll of Knoll Farms and Annie Somerville of Greens\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We think of Annie Somerville, proprietor of the legendary vegetarian restaurant \u003ca href=\"http://www.greensrestaurant.com\">Greens\u003c/a>, as a true goddess of produce here in the Bay Area, so we met her first. She suggested we convene at the \u003ca href=\"http://www.knollorganics.com\">Knoll Farms\u003c/a> stand, a biodynamic farm from Brentwood where we'd see all kinds of chefs lurking throughout the morning.\u003c/p>\n\u003cp>Somerville was thrilled to see the beginnings of green garlic there (\"I am so happy!\" she exclaimed), something she says proprietor Rick Knoll actually pioneered and is typically found after the winter. When asked what to look for, she said,\u003c/p>\n\u003cblockquote>\u003cp> \"Look for it to look just like that! Just really fresh and nice, the point is that it is the young stalks, the shoots. As they get more mature, they get longer and at the end there they start to bulb up and [wilt] and at some point you probably want to let it go. We use the shoots for sautéing. All the applications of fresh garlic, use your green garlic instead. Put it in any dish. All the tops can go into soup stock.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/greengarlic500.jpg\" alt=\"Green garlic\" title=\"Green garlic\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20634\">\u003cbr>\n\u003cem>Green garlic\u003c/em>\u003c/p>\n\u003cp>She finds it a wonderfully versatile ingredient, but seemed most excited about her plans to add it to mashed potatoes. One of Kristie Knoll's favorite preparations, meanwhile, is to cut the stalks into \"knuckles\" and brown them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/horseradish500.jpg\" alt=\"horseradish root\" title=\"horseradish root\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20635\">\u003cbr>\n\u003cem>Horseradish root\u003c/em>\u003c/p>\n\u003cp>While at the Knoll stand, we stumbled into Michael Tusk, chef/owner of \u003ca href=\"http://www.quincerestaurant.com\">Quince\u003c/a> and \u003ca href=\"http://www.cotognasf.com\">Cotogna\u003c/a> restaurants, selecting some horseradish. He says to look for pieces that aren't dried out. And, in this case of this root, size matters.\u003c/p>\n\u003cblockquote>\u003cp>\"I personally like the bigger pieces; they're easier to grate,\" he said. \"We use it in a salad with smoked eel and with beef, but I usually I just find stuff and then I decide what to do. It's good to have inspiration around, especially at this time of year, so I try to find as many fun things as possible.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/stingingnettles500.jpg\" alt=\"Stinging nettles\" title=\"Stinging nettles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20638\">\u003c/em>\u003c/p>\n\u003cp>When we caught up with David Bazirgan, the new executive chef of \u003ca href=\"http://www.fifthfloorrestaurant.com\">Fifth Floor\u003c/a>, he was hoisting up a giant bag of stinging nettles from \u003ca href=\"http://www.marinroots.com\">Marin Roots Farm\u003c/a> and explaining that he ingeniously uses them in place of spinach for a side dish of creamed nettles to accompany his new menu item, a dry aged New York steak also served with salt baked potatoes, roasted mushrooms, and red wine sauce. (He Thermo-mixes them so they don't sting.) Since this isn't an item eaten raw, picking them is a lot easier than other ingredients, but Bazirgan still suggests carefully looking through them for a vibrant, consistent color and no holes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/davidbazirgan500.jpg\" alt=\"David Bazirgan of Fifth Floor selects chicories.\" title=\"David Bazirgan of Fifth Floor selects chicories.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20633\">\u003cbr>\n\u003cem>David Bazirgan of Fifth Floor selects chicories.\u003c/em>\u003c/p>\n\u003cp>Bazirgan also uses color cues when picking various chicories at Marin Roots, selecting the most vibrant leaves; look for the whites as well as the colors to be bright. He is currently using various heirloom varieties of chicories in a salad, dressed raw with compressed persimmon, Pt. Reyes blue cheese, hazelnuts, pomegranate, vadouvan, and Chardonnay vinaigrette.\u003c/p>\n\u003cp>For Mark Richardson, the executive chef of \u003ca href=\"http://www.fourseasons.com/sanfrancisco/dining/seasons/\">Seasons Restaurant\u003c/a> at Four Seasons Hotel San Francisco, Brussels sprouts are a winter produce staple. \u003c/p>\n\u003cblockquote>\u003cp>\"Look for the sprouts with tight-fitting leaves, with no browning or yellowing,\" he advised. \"If you can find the sprouts still on the stalk, they will be the freshest.\"\u003c/p>\u003c/blockquote>\n\u003cp>His preparation for them is minimal: After blanching, he caramelizes the sprouts in a pan with some olive oil and then seasons with salt, fresh cracked pepper, and chili flakes. If you can't make it to Ferry Plaza, Richardson also suggests buying them at Mollie Stone's or Whole Foods locations.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/hosszare500.jpg\" alt=\" Hoss Zaré of Zaré at Fly Trap examines white carrots.\" title=\" Hoss Zaré of Zaré at Fly Trap examines white carrots.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20636\">\u003cbr>\n\u003cem>Hoss Zaré of Zaré at Fly Trap examines white carrots.\u003c/em>\u003c/p>\n\u003cp>Hoss Zaré of \u003ca href=\"http://www.zareflytrap.com/\">Zaré at Fly Trap\u003c/a> truly shocked us when we met him to scout out white carrots. We gravitated towards the biggest ones, but Zaré said that was actually not the best strategy.\u003c/p>\n\u003cblockquote>\u003cp>\"The bigger ones are woodier and less juicy,\" he cautions. \"Too small, and they're not going to have much flavor. You have to get the medium-sized ones so you get a lot of juice and flavor. Big ones are good for braising -- chop them up and caramelize them, but the smaller ones are juicier.\"\u003c/p>\u003c/blockquote>\n\u003cp>His favorite current use for white carrots is to lightly peel, blanch, pan roast until lightly caramelized, and then stack with slices of braised lamb tongue.\u003c/p>\n\u003cp>As we were about to leave Ferry Plaza full of new ideas and new produce specimens to experiment on, we grabbed Russell Jackson, chef/owner of \u003ca href=\"http://www.lafittesf.com\">Lafitte\u003c/a>, just steps up the Embarcadero from Ferry Plaza. He was checking out the produce at \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_39.php\">Hamada Farms\u003c/a>, the Kingburg grower whose citrus and pears seem to be the secret weapon of the chefs who shop at Ferry Plaza.\u003c/p>\n\u003cp>\"Which kind of pear do I want today?\" he asked.\u003c/p>\n\u003cp>\"Niitaka!\" came the answer from two people behind the counter, in unison. Jackson leapt over to the box and started smelling.\u003c/p>\n\u003cblockquote>\u003cp>\"Surface indication really isn't anything,\" he said, pointing out some visible flaws on a Niitaka. \"It's really about the texture, firmness, and I'm really looking for that aromatic quality to it. You don't want something heavily bruised, but [some flaws] are just from tree hang, or where it faces the sun, or whether it's been scratched by a branch.\"\u003c/p>\u003c/blockquote>\n\u003cp>Right now, he's roasting pears to make a demi-glace for roasted sweetbreads and also using them raw in a salad with persimmons, chicories or radicchio, walnuts and Banyuls vinaigrette.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Where many households across the nation turn to canned goods in the winter, we have these staples and so much more ripe for the picking.\u003c/p>\n\n",
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"excerpt": "As important as growing and selecting produce is to a healthy diet and life, it's pretty stunning how few of us really know how to pick the best fruits and vegetables when shopping. Sure, we might have heard about certain items we're supposed to thump or squeeze, and we know to look out for obvious cosmetic flaws, but too much more beyond that is a big mystery for many.\r\n",
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"description": "As important as growing and selecting produce is to a healthy diet and life, it's pretty stunning how few of us really know how to pick the best fruits and vegetables when shopping. Sure, we might have heard about certain items we're supposed to thump or squeeze, and we know to look out for obvious cosmetic flaws, but too much more beyond that is a big mystery for many.\r\n",
"title": "Bay Area Chefs on How to Select Winter Produce | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/russelljackson500.jpg\" alt=\"Russell Jackson\" title=\"Russell Jackson\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20637\">\u003cbr>\n\u003cem>Lafitte's Russell Jackson inhales the scent of Niitaka pears\u003c/em>\u003c/p>\n\u003cp>\u003cem>Credit for all photos: Tamara Palmer\u003c/em>\u003c/p>\n\u003cp>As important as growing and selecting produce is to a healthy diet and life, it's pretty stunning how few of us really know how to pick the best fruits and vegetables when shopping. Sure, we might have heard about certain items we're supposed to thump or squeeze, and we know to look out for obvious cosmetic flaws, but too much more beyond that is a big mystery for many.\u003c/p>\n\u003cp>We got up too early on a recent Saturday morning to find a number of San Francisco's notable chefs shopping for winter produce at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Plaza Farmers Market\u003c/a>. It was fascinating not only to see what everyone was buying and placing on their big-wheeled carts, but to watch their gears turning while dreaming up new ways to use these high quality ingredients. After several conversations, we came away confident that our local farmers do a lot to pre-select the best produce before they bring it to a market, which is why so many of the chefs are confident to purchase large boxes of ingredients on the spot. But we also got some good tips on how to select for maximum flavor and longevity.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/anniesomerville500.jpg\" alt=\"Kristie Knoll of Knoll Farms and Annie Somerville of Greens\" title=\"Kristie Knoll of Knoll Farms and Annie Somerville of Greens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20632\">\u003cbr>\n\u003cem>Kristie Knoll of Knoll Farms and Annie Somerville of Greens\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We think of Annie Somerville, proprietor of the legendary vegetarian restaurant \u003ca href=\"http://www.greensrestaurant.com\">Greens\u003c/a>, as a true goddess of produce here in the Bay Area, so we met her first. She suggested we convene at the \u003ca href=\"http://www.knollorganics.com\">Knoll Farms\u003c/a> stand, a biodynamic farm from Brentwood where we'd see all kinds of chefs lurking throughout the morning.\u003c/p>\n\u003cp>Somerville was thrilled to see the beginnings of green garlic there (\"I am so happy!\" she exclaimed), something she says proprietor Rick Knoll actually pioneered and is typically found after the winter. When asked what to look for, she said,\u003c/p>\n\u003cblockquote>\u003cp> \"Look for it to look just like that! Just really fresh and nice, the point is that it is the young stalks, the shoots. As they get more mature, they get longer and at the end there they start to bulb up and [wilt] and at some point you probably want to let it go. We use the shoots for sautéing. All the applications of fresh garlic, use your green garlic instead. Put it in any dish. All the tops can go into soup stock.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/greengarlic500.jpg\" alt=\"Green garlic\" title=\"Green garlic\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20634\">\u003cbr>\n\u003cem>Green garlic\u003c/em>\u003c/p>\n\u003cp>She finds it a wonderfully versatile ingredient, but seemed most excited about her plans to add it to mashed potatoes. One of Kristie Knoll's favorite preparations, meanwhile, is to cut the stalks into \"knuckles\" and brown them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/horseradish500.jpg\" alt=\"horseradish root\" title=\"horseradish root\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20635\">\u003cbr>\n\u003cem>Horseradish root\u003c/em>\u003c/p>\n\u003cp>While at the Knoll stand, we stumbled into Michael Tusk, chef/owner of \u003ca href=\"http://www.quincerestaurant.com\">Quince\u003c/a> and \u003ca href=\"http://www.cotognasf.com\">Cotogna\u003c/a> restaurants, selecting some horseradish. He says to look for pieces that aren't dried out. And, in this case of this root, size matters.\u003c/p>\n\u003cblockquote>\u003cp>\"I personally like the bigger pieces; they're easier to grate,\" he said. \"We use it in a salad with smoked eel and with beef, but I usually I just find stuff and then I decide what to do. It's good to have inspiration around, especially at this time of year, so I try to find as many fun things as possible.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/stingingnettles500.jpg\" alt=\"Stinging nettles\" title=\"Stinging nettles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20638\">\u003c/em>\u003c/p>\n\u003cp>When we caught up with David Bazirgan, the new executive chef of \u003ca href=\"http://www.fifthfloorrestaurant.com\">Fifth Floor\u003c/a>, he was hoisting up a giant bag of stinging nettles from \u003ca href=\"http://www.marinroots.com\">Marin Roots Farm\u003c/a> and explaining that he ingeniously uses them in place of spinach for a side dish of creamed nettles to accompany his new menu item, a dry aged New York steak also served with salt baked potatoes, roasted mushrooms, and red wine sauce. (He Thermo-mixes them so they don't sting.) Since this isn't an item eaten raw, picking them is a lot easier than other ingredients, but Bazirgan still suggests carefully looking through them for a vibrant, consistent color and no holes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/davidbazirgan500.jpg\" alt=\"David Bazirgan of Fifth Floor selects chicories.\" title=\"David Bazirgan of Fifth Floor selects chicories.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20633\">\u003cbr>\n\u003cem>David Bazirgan of Fifth Floor selects chicories.\u003c/em>\u003c/p>\n\u003cp>Bazirgan also uses color cues when picking various chicories at Marin Roots, selecting the most vibrant leaves; look for the whites as well as the colors to be bright. He is currently using various heirloom varieties of chicories in a salad, dressed raw with compressed persimmon, Pt. Reyes blue cheese, hazelnuts, pomegranate, vadouvan, and Chardonnay vinaigrette.\u003c/p>\n\u003cp>For Mark Richardson, the executive chef of \u003ca href=\"http://www.fourseasons.com/sanfrancisco/dining/seasons/\">Seasons Restaurant\u003c/a> at Four Seasons Hotel San Francisco, Brussels sprouts are a winter produce staple. \u003c/p>\n\u003cblockquote>\u003cp>\"Look for the sprouts with tight-fitting leaves, with no browning or yellowing,\" he advised. \"If you can find the sprouts still on the stalk, they will be the freshest.\"\u003c/p>\u003c/blockquote>\n\u003cp>His preparation for them is minimal: After blanching, he caramelizes the sprouts in a pan with some olive oil and then seasons with salt, fresh cracked pepper, and chili flakes. If you can't make it to Ferry Plaza, Richardson also suggests buying them at Mollie Stone's or Whole Foods locations.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/hosszare500.jpg\" alt=\" Hoss Zaré of Zaré at Fly Trap examines white carrots.\" title=\" Hoss Zaré of Zaré at Fly Trap examines white carrots.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20636\">\u003cbr>\n\u003cem>Hoss Zaré of Zaré at Fly Trap examines white carrots.\u003c/em>\u003c/p>\n\u003cp>Hoss Zaré of \u003ca href=\"http://www.zareflytrap.com/\">Zaré at Fly Trap\u003c/a> truly shocked us when we met him to scout out white carrots. We gravitated towards the biggest ones, but Zaré said that was actually not the best strategy.\u003c/p>\n\u003cblockquote>\u003cp>\"The bigger ones are woodier and less juicy,\" he cautions. \"Too small, and they're not going to have much flavor. You have to get the medium-sized ones so you get a lot of juice and flavor. Big ones are good for braising -- chop them up and caramelize them, but the smaller ones are juicier.\"\u003c/p>\u003c/blockquote>\n\u003cp>His favorite current use for white carrots is to lightly peel, blanch, pan roast until lightly caramelized, and then stack with slices of braised lamb tongue.\u003c/p>\n\u003cp>As we were about to leave Ferry Plaza full of new ideas and new produce specimens to experiment on, we grabbed Russell Jackson, chef/owner of \u003ca href=\"http://www.lafittesf.com\">Lafitte\u003c/a>, just steps up the Embarcadero from Ferry Plaza. He was checking out the produce at \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_39.php\">Hamada Farms\u003c/a>, the Kingburg grower whose citrus and pears seem to be the secret weapon of the chefs who shop at Ferry Plaza.\u003c/p>\n\u003cp>\"Which kind of pear do I want today?\" he asked.\u003c/p>\n\u003cp>\"Niitaka!\" came the answer from two people behind the counter, in unison. Jackson leapt over to the box and started smelling.\u003c/p>\n\u003cblockquote>\u003cp>\"Surface indication really isn't anything,\" he said, pointing out some visible flaws on a Niitaka. \"It's really about the texture, firmness, and I'm really looking for that aromatic quality to it. You don't want something heavily bruised, but [some flaws] are just from tree hang, or where it faces the sun, or whether it's been scratched by a branch.\"\u003c/p>\u003c/blockquote>\n\u003cp>Right now, he's roasting pears to make a demi-glace for roasted sweetbreads and also using them raw in a salad with persimmons, chicories or radicchio, walnuts and Banyuls vinaigrette.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Where many households across the nation turn to canned goods in the winter, we have these staples and so much more ripe for the picking.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "California Bûche de Noël",
"title": "California Bûche de Noël",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/buche-noel-500.jpg\" alt=\"Buche de Noel\" title=\"Buche de Noel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20141\">\u003c/p>\n\u003cp>What's a Bûche de Noël? Well, in English, it would be a Yule Log, a fat jellyroll of a cake that's filled and rolled into a long log shape, then iced and decorated to look like a branch fallen in the forest, complete with grooved bark, broken-off stumps,and cute little mushrooms clustered here and there, all under a dusting of powdered sugar \"snow.\"\u003c/p>\n\u003cp>Typically, the \"wood\" of the log is a light, spongy cake, baked in a thin layer on a sheet pan. Flexibility is the key here, as the cake needs to keep its shape when rolled up without cracking, smushing, or falling apart. So, most bûche de Noël recipes start with genoise, a French-style sponge cake made from egg yolks, sugar, and a small amount of flour, lightened with stiffly whipped egg whites. \u003c/p>\n\u003cp>Personally, though, I find that while genoise has a nice springy texture, it tastes like very little, which may be why, in most French desserts, it's usually brushed with liquor or syrups then smothered in fillings and glazes. For true tree-bark verisimilitude, the filling and frosting is typically a truffle-rich, deep-brown chocolate or mocha buttercream. Decorations are exuberant and goofy: bright green-and-red marzipan holly leaves, meringue or marzipan mushrooms, little chocolate banners scrolled in icing spelling out \u003cem>Joyeux Noel. \u003c/em>\u003c/p>\n\u003cp>Classic, then, means old-fashioned, butter-heavy and frankly, a little tacky. But still, the concept remains festive and fun. Why not come up with a seasonal, local cake made for a California Christmas? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, to start: no more foam-rubber genoise. Instead, an equally light but more substantial almond cake, using whole eggs beaten to a thick cream, then folded together with toasted almonds, flour, and a surprise splash of hot milk. \u003c/p>\n\u003cp>And instead of a mouthful of chocolate-flavored butter, the filling is a creamy blend of mild fresh goat cheese (chevre) and quark, lightened with whipped cream and flavored with tangerine or clementine zest. I love \u003ca href=\"http://www.springhillcheese.com\">Spring Hill Jersey Cheese Company\u003c/a>'s vanilla quark, a mild, spreadable fresh cheese speckled with real vanilla bean, which you can find at many farmer's markets around the Bay Area, but you could substitute \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Cowgirl Creamery\u003c/a>'s fromage blanc, or use whipped cream cheese or mascarpone instead. \u003c/p>\n\u003cp>To decorate, cover your log in lightly toasted almond slices for a rough, eucalyptus-looking bark. Surround with fresh or sugar-dusted rosemary sprigs and whole clementines with leaves or the dried clementine slices sold by local farm \u003ca href=\"http://cuesa.org/farm/everything-under-sun\">Everything Under the Sun\u003c/a>. Finally, add a few fat dried figs, poached to plumpness in spiced wine or tea. Nuts, citrus, fresh cheese, dried fruit: that's the taste of California in the wintertime. \u003c/p>\n\u003cp>Happy Holidays!\u003c/p>\n\u003cp>\u003cstrong>California Bûche de Noël \u003c/strong>\u003cbr>\nSince both the filling and the cake mixtures require a lot of beating, a stand mixer comes in very handy here. However, you can also use a hand-held electric mixer. Feel free to substitute walnuts or hazelnuts for the almonds; omit almond extract and amaretto. You can make cake, filling, and garnishes the day before serving; filled and rolled, it will keep well in the refrigerator for 1-2 days. Add the garnishes just before serving. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cake, serves 8-10\u003c/p>\n\u003cp>\u003cstrong>Almond Cake \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 cup sliced almonds, divided\u003cbr>\n¾ cup flour\u003cbr>\n1 tsp baking powder\u003cbr>\n¼ tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 tsp vanilla\u003cbr>\n¼ tsp almond extract\u003cbr>\n2 tbsp amaretto liqueur, optional\u003cbr>\n1 cup + 1 tsp sugar\u003cbr>\n½ cup milk\u003cbr>\n1 tbsp butter\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\n1. Preheat oven to 350 degrees. Line a 9\" x 13\" rimmed baking sheet with parchment paper. Lightly grease and flour paper, shaking off excess. Sprinkle a thin, clean tea towel with powdered sugar and set aside. \u003c/p>\n\u003cp>2. To prepare almonds, spread slices out on a baking sheet and bake for 5-8 minutes at 325 degrees, until they smell toasty and are light golden brown in spots. Remove from oven and let cool. Measure out 1/3 cup of almonds, and set remaining almonds aside. Toss 1/3 cup almonds with 1 tsp sugar. Chop finely or, using a food processor or blender, pulse in short bursts into a coarse powder. \u003c/p>\n\u003cp>3. Sift flour, baking powder, and salt together. Stir in ground almonds. Set aside.\u003c/p>\n\u003cp>4. Beat eggs with vanilla, almond extract, and 1 tbsp amaretto (if using) for 1 minute. Add sugar a little at a time, beating vigorously for at least 5 minutes, until mixture is very thick (about the consistency of soft mayonnaise) and a pale creamy-yellow. When you lift the beaters, the mixture should form a ribbon as it falls back into the bowl.\u003c/p>\n\u003cp>5. Over low heat, heat milk and butter together until butter is melted and milk is hot but not boiling. \u003c/p>\n\u003cp>6. Gently fold flour mixture in eggs. Pour in milk and butter and stir gently until batter is smooth. Pour batter into prepared pan. Bake for 30 minutes, or until top is pale golden and springs back when pressed with a fingertip. \u003c/p>\n\u003cp>7. Holding onto the parchment, lift cake off baking sheet and reverse onto prepared tea towel. Peel off parchment and discard. Using a small sharp knife, trim off any hard or crunchy edges. Starting at the short end closest to you, roll the cake and towel together away from you into a fat log. Set aside to cool for an hour or so. (It’s important to roll up the cake while still hot, so it will stay flexible as it cools.)\u003c/p>\n\u003cp>\u003cstrong>Chevre-Citrus Filling\u003c/strong>\u003cbr>\nIf you're a goat cheese hater, substitute whipped cream cheese or Neufchatel. Leave out the orange liqueur if you don’t want to splurge on a name brand; cheap triple sec will make the whole batch taste like baby aspirin. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 cup (8 oz) quark, fromage blanc, or mascarpone cheese\u003cbr>\n4 oz mild, fresh goat cheese, crumbled\u003cbr>\n1 tbsp good quality orange liqueur, such as Cointreau or Grand Marnier\u003cbr>\n2 tbsp honey, or to taste\u003cbr>\n1 tbsp grated tangerine or clementine zest\u003cbr>\n1-2 tbsp milk, as needed\u003cbr>\n1 cup heavy cream\u003cbr>\n1 tbsp finely chopped candied orange rind and/or 1 tbsp finely chopped candied ginger\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\n1. Beat mascarpone, goat cheese, orange liqueur, honey, and zest together until smooth, adding milk as necessary to get a smooth consistency. \u003c/p>\n\u003cp>2. In a separate bowl, beat cream to soft peaks. Fold cream gently into mascarpone mixture. Fold in candied rind and/or ginger. Cover and chill until needed. \u003c/p>\n\u003cp>\u003cstrong>Sugared Rosemary Sprigs \u003c/strong>\u003cbr>\nFresh rosemary sprigs are a nice touch of greenery around your completed cake. However, if you want to go all out and make them look winter-frosted, beat 1 egg white until frothy. Dip rosemary sprigs into egg white to coat, then dip and turn in granulated sugar to cover. Set aside to dry. \u003c/p>\n\u003cp>\u003cstrong>Poached Dried Figs\u003c/strong>\u003cbr>\nYou can use any liquid you like to poach the figs, such equal parts water and red or white wine; apple cider; or spiced tea. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n10 dried figs\u003cbr>\n2 cups liquid\u003cbr>\nRind of 1 orange or tangerine, in large pieces\u003cbr>\n1 tbsp honey\u003cbr>\n1 cinnamon stick\u003cbr>\n4 or 5 whole cloves\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\nCover figs with liquid, add rind, honey, and spices. Bring to a simmer and cook over low heat for 20 minutes, or until figs are soft and puffed up. Remove from heat and let cool in liquid. Refrigerate until needed. \u003c/p>\n\u003cp>\u003cstrong>To Assemble Cake\u003c/strong>\u003cbr>\nAlmond Cake\u003cbr>\nChevre-Citrus Filling\u003cbr>\nRemaining toasted almonds\u003cbr>\nFresh or Sugared Rosemary Sprigs\u003cbr>\nWhole clementines with leaves, or dried clementine slices\u003cbr>\nPoached Dried Figs, drained and halved\u003c/p>\n\u003cp>1. Unroll cake from towel. Sprinkle with 1 tbsp amaretto, if using. Spread half the filling across cake, leaving a bare margin of about ½ inch on all sides. Starting from the short end again, roll up cake tightly (without towel). \u003c/p>\n\u003cp>2. Using a butter knife or offset spatula, cover cake with remaining filling. Trim ends to reveal spiral pattern. Press sliced almonds over filling. Drape cake with plastic wrap and chill for several hours or overnight. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>3. To serve, arrange rosemary sprigs, clementines (or clementine slices), and figs around cake. Slice and serve, including 2 poached fig halves with each slice. \u003c/p>\n\n",
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"excerpt": "A California-inspired update of the classic French Bûche de Noël, or Yule Log Cake, with clementines, almonds, goat cheese, and figs. ",
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"description": "A California-inspired update of the classic French Bûche de Noël, or Yule Log Cake, with clementines, almonds, goat cheese, and figs. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/buche-noel-500.jpg\" alt=\"Buche de Noel\" title=\"Buche de Noel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20141\">\u003c/p>\n\u003cp>What's a Bûche de Noël? Well, in English, it would be a Yule Log, a fat jellyroll of a cake that's filled and rolled into a long log shape, then iced and decorated to look like a branch fallen in the forest, complete with grooved bark, broken-off stumps,and cute little mushrooms clustered here and there, all under a dusting of powdered sugar \"snow.\"\u003c/p>\n\u003cp>Typically, the \"wood\" of the log is a light, spongy cake, baked in a thin layer on a sheet pan. Flexibility is the key here, as the cake needs to keep its shape when rolled up without cracking, smushing, or falling apart. So, most bûche de Noël recipes start with genoise, a French-style sponge cake made from egg yolks, sugar, and a small amount of flour, lightened with stiffly whipped egg whites. \u003c/p>\n\u003cp>Personally, though, I find that while genoise has a nice springy texture, it tastes like very little, which may be why, in most French desserts, it's usually brushed with liquor or syrups then smothered in fillings and glazes. For true tree-bark verisimilitude, the filling and frosting is typically a truffle-rich, deep-brown chocolate or mocha buttercream. Decorations are exuberant and goofy: bright green-and-red marzipan holly leaves, meringue or marzipan mushrooms, little chocolate banners scrolled in icing spelling out \u003cem>Joyeux Noel. \u003c/em>\u003c/p>\n\u003cp>Classic, then, means old-fashioned, butter-heavy and frankly, a little tacky. But still, the concept remains festive and fun. Why not come up with a seasonal, local cake made for a California Christmas? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, to start: no more foam-rubber genoise. Instead, an equally light but more substantial almond cake, using whole eggs beaten to a thick cream, then folded together with toasted almonds, flour, and a surprise splash of hot milk. \u003c/p>\n\u003cp>And instead of a mouthful of chocolate-flavored butter, the filling is a creamy blend of mild fresh goat cheese (chevre) and quark, lightened with whipped cream and flavored with tangerine or clementine zest. I love \u003ca href=\"http://www.springhillcheese.com\">Spring Hill Jersey Cheese Company\u003c/a>'s vanilla quark, a mild, spreadable fresh cheese speckled with real vanilla bean, which you can find at many farmer's markets around the Bay Area, but you could substitute \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Cowgirl Creamery\u003c/a>'s fromage blanc, or use whipped cream cheese or mascarpone instead. \u003c/p>\n\u003cp>To decorate, cover your log in lightly toasted almond slices for a rough, eucalyptus-looking bark. Surround with fresh or sugar-dusted rosemary sprigs and whole clementines with leaves or the dried clementine slices sold by local farm \u003ca href=\"http://cuesa.org/farm/everything-under-sun\">Everything Under the Sun\u003c/a>. Finally, add a few fat dried figs, poached to plumpness in spiced wine or tea. Nuts, citrus, fresh cheese, dried fruit: that's the taste of California in the wintertime. \u003c/p>\n\u003cp>Happy Holidays!\u003c/p>\n\u003cp>\u003cstrong>California Bûche de Noël \u003c/strong>\u003cbr>\nSince both the filling and the cake mixtures require a lot of beating, a stand mixer comes in very handy here. However, you can also use a hand-held electric mixer. Feel free to substitute walnuts or hazelnuts for the almonds; omit almond extract and amaretto. You can make cake, filling, and garnishes the day before serving; filled and rolled, it will keep well in the refrigerator for 1-2 days. Add the garnishes just before serving. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cake, serves 8-10\u003c/p>\n\u003cp>\u003cstrong>Almond Cake \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 cup sliced almonds, divided\u003cbr>\n¾ cup flour\u003cbr>\n1 tsp baking powder\u003cbr>\n¼ tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 tsp vanilla\u003cbr>\n¼ tsp almond extract\u003cbr>\n2 tbsp amaretto liqueur, optional\u003cbr>\n1 cup + 1 tsp sugar\u003cbr>\n½ cup milk\u003cbr>\n1 tbsp butter\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\n1. Preheat oven to 350 degrees. Line a 9\" x 13\" rimmed baking sheet with parchment paper. Lightly grease and flour paper, shaking off excess. Sprinkle a thin, clean tea towel with powdered sugar and set aside. \u003c/p>\n\u003cp>2. To prepare almonds, spread slices out on a baking sheet and bake for 5-8 minutes at 325 degrees, until they smell toasty and are light golden brown in spots. Remove from oven and let cool. Measure out 1/3 cup of almonds, and set remaining almonds aside. Toss 1/3 cup almonds with 1 tsp sugar. Chop finely or, using a food processor or blender, pulse in short bursts into a coarse powder. \u003c/p>\n\u003cp>3. Sift flour, baking powder, and salt together. Stir in ground almonds. Set aside.\u003c/p>\n\u003cp>4. Beat eggs with vanilla, almond extract, and 1 tbsp amaretto (if using) for 1 minute. Add sugar a little at a time, beating vigorously for at least 5 minutes, until mixture is very thick (about the consistency of soft mayonnaise) and a pale creamy-yellow. When you lift the beaters, the mixture should form a ribbon as it falls back into the bowl.\u003c/p>\n\u003cp>5. Over low heat, heat milk and butter together until butter is melted and milk is hot but not boiling. \u003c/p>\n\u003cp>6. Gently fold flour mixture in eggs. Pour in milk and butter and stir gently until batter is smooth. Pour batter into prepared pan. Bake for 30 minutes, or until top is pale golden and springs back when pressed with a fingertip. \u003c/p>\n\u003cp>7. Holding onto the parchment, lift cake off baking sheet and reverse onto prepared tea towel. Peel off parchment and discard. Using a small sharp knife, trim off any hard or crunchy edges. Starting at the short end closest to you, roll the cake and towel together away from you into a fat log. Set aside to cool for an hour or so. (It’s important to roll up the cake while still hot, so it will stay flexible as it cools.)\u003c/p>\n\u003cp>\u003cstrong>Chevre-Citrus Filling\u003c/strong>\u003cbr>\nIf you're a goat cheese hater, substitute whipped cream cheese or Neufchatel. Leave out the orange liqueur if you don’t want to splurge on a name brand; cheap triple sec will make the whole batch taste like baby aspirin. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 cup (8 oz) quark, fromage blanc, or mascarpone cheese\u003cbr>\n4 oz mild, fresh goat cheese, crumbled\u003cbr>\n1 tbsp good quality orange liqueur, such as Cointreau or Grand Marnier\u003cbr>\n2 tbsp honey, or to taste\u003cbr>\n1 tbsp grated tangerine or clementine zest\u003cbr>\n1-2 tbsp milk, as needed\u003cbr>\n1 cup heavy cream\u003cbr>\n1 tbsp finely chopped candied orange rind and/or 1 tbsp finely chopped candied ginger\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\n1. Beat mascarpone, goat cheese, orange liqueur, honey, and zest together until smooth, adding milk as necessary to get a smooth consistency. \u003c/p>\n\u003cp>2. In a separate bowl, beat cream to soft peaks. Fold cream gently into mascarpone mixture. Fold in candied rind and/or ginger. Cover and chill until needed. \u003c/p>\n\u003cp>\u003cstrong>Sugared Rosemary Sprigs \u003c/strong>\u003cbr>\nFresh rosemary sprigs are a nice touch of greenery around your completed cake. However, if you want to go all out and make them look winter-frosted, beat 1 egg white until frothy. Dip rosemary sprigs into egg white to coat, then dip and turn in granulated sugar to cover. Set aside to dry. \u003c/p>\n\u003cp>\u003cstrong>Poached Dried Figs\u003c/strong>\u003cbr>\nYou can use any liquid you like to poach the figs, such equal parts water and red or white wine; apple cider; or spiced tea. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n10 dried figs\u003cbr>\n2 cups liquid\u003cbr>\nRind of 1 orange or tangerine, in large pieces\u003cbr>\n1 tbsp honey\u003cbr>\n1 cinnamon stick\u003cbr>\n4 or 5 whole cloves\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\nCover figs with liquid, add rind, honey, and spices. Bring to a simmer and cook over low heat for 20 minutes, or until figs are soft and puffed up. Remove from heat and let cool in liquid. Refrigerate until needed. \u003c/p>\n\u003cp>\u003cstrong>To Assemble Cake\u003c/strong>\u003cbr>\nAlmond Cake\u003cbr>\nChevre-Citrus Filling\u003cbr>\nRemaining toasted almonds\u003cbr>\nFresh or Sugared Rosemary Sprigs\u003cbr>\nWhole clementines with leaves, or dried clementine slices\u003cbr>\nPoached Dried Figs, drained and halved\u003c/p>\n\u003cp>1. Unroll cake from towel. Sprinkle with 1 tbsp amaretto, if using. Spread half the filling across cake, leaving a bare margin of about ½ inch on all sides. Starting from the short end again, roll up cake tightly (without towel). \u003c/p>\n\u003cp>2. Using a butter knife or offset spatula, cover cake with remaining filling. Trim ends to reveal spiral pattern. Press sliced almonds over filling. Drape cake with plastic wrap and chill for several hours or overnight. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Review and Recipe: Williams-Sonoma Cooking at Home ",
"title": "Review and Recipe: Williams-Sonoma Cooking at Home ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Cooking-at-Home.jpg\" alt=\"Cooking at Home\" title=\"Cooking at Home\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-19617\">\u003c/a>Prepare yourself. I'm going to wax poetic about this cookbook. I have now cooked numerous recipes from \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cem>Cooking at Home\u003c/em>\u003c/a> and spent a fair amount of time just flipping through it, and I have to say that I haven't fallen this hard for a cookbook since \u003ca href=\"http://content.markbittman.com/how-to-cook-everything\">Mark Bittman's\u003cem> How to Cook Everything\u003c/em>\u003c/a> years ago. It is everything I love in a cookbook: comprehensive coverage with simple to prepare recipes that hearken back to an older style of real home cooking without being fussy or out of date. Mr. Williams (who is now in his 90s) has been around the kitchen for a while now, and while his book (written with Kristine Kidd) reflects his decades of experience the recipes and writing style are contemporary and engaging. \u003c/p>\n\u003cp>My first reaction to \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cem>Cooking at Home\u003c/em>\u003c/a> was excitement over the sheer number of recipes included. The cover claims 1,000, but I wonder if that number is actually a little low as most chapters include not only pages of recipes laid out in a traditional format, but brief recipe synopses of old standbys at the start of each chapter (like the pies and tarts introduction which includes a page detailing the basics for making standard pie fillings like apple-spice and peach-raspberry). \u003c/p>\n\u003cp>While the gamut of classic recipes seem to have made the cut -- from dishes like pot roast (recipe below), Coq au Vin, and Boston Baked Beans -– Mexican, Spanish, Indian and Asian foods are also spattered throughout. And I think this is exactly why I love this book so much. Unlike the old \u003ca href=\"http://www.amazon.com/Joy-Cooking-Irma-S-Rombauer/dp/0026045702\">Joy of Cooking\u003c/a> (and I have to say this book does remind me of that one in its expansive coverage of almost every type of food and cooking technique), \u003cem>Cooking at Home\u003c/em> mostly emphasizes traditional American fare, but also includes a hodgepodge of ethnicities and world cultures that more accurately reflects who we are as a nation. From fish tacos to Chile Fried Rice and Crab, the basics for trying a dish or ingredient (like fish sauce) that may be outside your comfort zone are presented in a calm, easy and nonthreatening way, inviting you to branch out a little. \u003c/p>\n\u003cp>With the Williams-Sonoma brand tagged on to the title, I was concerned the recipes might need specialty ingredients that needed to be purchased at their store, but was happy to see instead that there is an emphasis on whole natural foods, tried and true cooking techniques, and the real process of home cooking. The gimmicks are few. There are occasional references to using specialty products, such as crocks for French Onion Soup Gratineé or a note about how convenient a mandoline can be when making Shaved Fennel and Mushroom Salad. Set in the margin notes, I saw these as covert references to the many coveted yet gratuitous products the Williams-Sonoma store sells (then again, I'm a skeptic at heart). But these are few and tangential to the real purpose of the book: making wholesome food from scratch. The cherry pie calls for real pitted cherries, not the jarred mix from the store; and from what I can tell, there is no mention of fancy demi-glace, which seems to be for sale on every other page in the holiday Williams-Sonoma catalog. \u003c/p>\n\u003cp>As with other expansive cookbooks, pretty much all major topics are covered. From breakfast to pasta and pizza, meat and fish, and vegetables and grains, plus a section for every type of sweet you can imagine (pies and tarts, fruit desserts, cheese and cheesecakes, cookies and brownies, and the list goes on). There are also a few bonus sections that I found appealing; such as the \u003cstrong>Cooking Basics\u003c/strong> chapter, which opens the book and should be presented to anyone who doesn't know how to cook but wants to learn. With information ranging from how to outfit and stock your kitchen to directions on how to follow a recipe, plus essential knife and cooking techniques, this is really a primer for any novice and a great refresher for old hands. But what I really loved about the book's opener was its listing of basic recipes, such as any type of stock you could hope to make (from various kinds of beef and chicken to fish and vegetable), clarified butter, preserved lemons and breadcrumbs. This one chapter alone is a fantastically succinct resource for any kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The book's many chapters begin with a type of encyclopedic opener. These pages attempt to provide background information, cooking techniques, and the brief recipe synopses I mentioned earlier. So in the salad section, you get a briefing on the various types of salads, short recipes for basic dressings, plus notes on how to shop for and wash greens, keep things crisp, test your flavors, and, finally, present your dish. There is also a \u003cstrong>Greens Glossary\u003c/strong> listing the many types of greens you can buy, notes on salad components (breaking a salad down into herbs, proteins, legumes, cheeses, etc.). And this is all before the salad recipes even begin. \u003c/p>\n\u003cp>But the facts don't end in the section introductions. Beside each recipe in the margin is a helpful nugget (such as whether or not you should rinse your rice or tips to frying crunchy potatoes); information that may be helpful to the recipe (such as choosing the right type of dried fruit for a chutney) or a variance of the recipe (like turning the Peach Upside-Down Cake into one with pineapple).\u003c/p>\n\u003cp>Now that the holiday season is upon us, I'm contemplating giving this book to a few people. The core cooking basics make it the perfect gift for someone new to home cooking, but it's also ideal for an experienced home chef as the recipes are great reminders for how to make old favorites that you may have forgotten or provide a twist on something you've made for years but may be a little bored with. I've already given a copy to my friend Christina (of \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/12/lasagna-illuminated/\">Lasagna Illuminated\u003c/a> fame) not because she needs any help in the kitchen (she may be one of the best home chefs I've ever met) but because the breadth of the recipes combined with the numerous facts on food and technique are helpful and also just plain fun to read.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/potroast.jpg\" alt=\"pot roast\" title=\"pot roast\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-19631\">\u003c/p>\n\u003cp>\u003cstrong>Classic Pot Roast\u003c/strong>\u003cbr>\n(\u003cem>printed with permission from Weldon Owen\u003c/em>)\u003c/p>\n\u003cp>I made this dish earlier this week on a night when my daughters had two friends over for a rainy day of play. At around 4 PM all four girls stopped by the kitchen to ask what I was making. When I responded \"pot roast,\" I was surprised none of them had heard of it. What was once the archetypal American dinner now seems to be unique and unusual. When I then explained that pot roast was a beef dish served in gravy with potatoes and carrots, all four girls yelled \"gravy!\" and then the two playmates asked, \"Can we stay for dinner?\" As they later ate their dinner while watching \u003ca href=\"http://www.imdb.com/title/tt0066327/\">Santa Claus is Coming to Town\u003c/a>, I saw each girl clean her plate. I guess some dishes never go out of style.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6-8 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>5 Tbsp flour\u003cbr>\nSalt and ground pepper\u003cbr>\n1 Beef chuck roast (3-4 lb)\u003cbr>\n2 Tbsp unsalted butter\u003cbr>\n2 Tbsp canola oil\u003cbr>\n4 Carrots, 2 finely chopped and 2 cut into 1-inch pieces\u003cbr>\n1 Yellow onion, chopped\u003cbr>\n1 Celery stalk, chopped\u003cbr>\n3 Cups beef stock\u003cbr>\n3 Yukon gold potatoes, about 1 lb total weight, peeled and quartered\u003cbr>\n1 Cup frozen pearl onions (I used fresh cut in half)\u003cbr>\n½ cup frozen peas\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 325 degrees.\u003c/p>\n\u003cp>In a large bowl, stir together 3 tablespoons of the flour, 1 teaspoon salt, and ½ teaspoon pepper. Turn the roast in the seasoned flour, shaking off any excess. In a large Dutch oven over medium-high heat, melt the butter with the oil. Add the roast and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer the roast to a plate.\u003c/p>\n\u003cp>Pour off all but 2 tablespoons of the fat in the pot. Add the chopped carrots, onion, and celery and sauté over medium-high heat until softened, about 5 minutes. Stir in the remaining 2 tablespoons flour and cook for about 1 minute. Pour in the stock, bring to a boil, and deglaze the pan, stirring to dislodge any browned bits on the pan bottom.\u003c/p>\n\u003cp>Add the roast back to the Dutch oven, cover, and bake, turning the roast occasionally, until the meat is very tender, about 3 hours. Remove the pot from the oven and transfer the roast to a platter.\u003c/p>\n\u003cp>Strain the cooking liquid through a fine-mesh sieve into a heatproof bowl; discard the solids. Skim any fat from the surface of the cooking liquid. Return the roast and liquid to the pot and stir in the potatoes, carrot pieces, and pearl onions. Cover and bake for 30 minutes. Uncover and stir in the peas. Re-cover and bake until all the vegetables are tender, about 15 minutes longer.\u003c/p>\n\u003cp>Transfer the roast to a cutting board, tent with aluminum foil, and let rest for about 10 minutes. To serve, cut the roast against the grain into slices and divide among warmed individual shallow bowls. Using a large spoon, divide the vegetables and cooking liquid among the plates. Season with salt and pepper and serve right away.\u003c/p>\n\u003cp>There were two margin notes with this recipe:\u003c/p>\n\u003cp>\u003cstrong>Slow-Cooker Method:\u003c/strong>\u003cbr>\nPlace the browned roast and broth mixture in the slow cooker, cover, and cook for 8 hours on low. Strain and skim the liquids; cook for 1 hour longer with the vegetables, adding the peas during the last 15 minutes of cooking.\u003c/p>\n\u003cp>\u003cstrong>The Best Pot Roast\u003c/strong>\u003cbr>\nMany believe that chuck roast, a muscular shoulder section of the steer, makes the best pot roast. Not actually roasted at all but braised in a savory cooking liquid, the beef becomes meltingly tender and juicy after long, slow cooking in a covered pot.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Disclosure: A friend who is also an employee of Weldon Owen, the publisher of Cooking at Home, suggested I review the book for Bay Area Bites but she did not work directly on the production or editing of the book.\u003c/em> \u003c/p>\n\n",
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"excerpt": "While the gamut of classic recipes seem to have made the cut -- from dishes like pot roast (recipe included), Coq au Vin, and Boston Baked Beans –- Mexican, Spanish, Indian and Asian foods are also spattered throughout. And I think this is exactly why I love this book so much. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Cooking-at-Home.jpg\" alt=\"Cooking at Home\" title=\"Cooking at Home\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-19617\">\u003c/a>Prepare yourself. I'm going to wax poetic about this cookbook. I have now cooked numerous recipes from \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cem>Cooking at Home\u003c/em>\u003c/a> and spent a fair amount of time just flipping through it, and I have to say that I haven't fallen this hard for a cookbook since \u003ca href=\"http://content.markbittman.com/how-to-cook-everything\">Mark Bittman's\u003cem> How to Cook Everything\u003c/em>\u003c/a> years ago. It is everything I love in a cookbook: comprehensive coverage with simple to prepare recipes that hearken back to an older style of real home cooking without being fussy or out of date. Mr. Williams (who is now in his 90s) has been around the kitchen for a while now, and while his book (written with Kristine Kidd) reflects his decades of experience the recipes and writing style are contemporary and engaging. \u003c/p>\n\u003cp>My first reaction to \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cem>Cooking at Home\u003c/em>\u003c/a> was excitement over the sheer number of recipes included. The cover claims 1,000, but I wonder if that number is actually a little low as most chapters include not only pages of recipes laid out in a traditional format, but brief recipe synopses of old standbys at the start of each chapter (like the pies and tarts introduction which includes a page detailing the basics for making standard pie fillings like apple-spice and peach-raspberry). \u003c/p>\n\u003cp>While the gamut of classic recipes seem to have made the cut -- from dishes like pot roast (recipe below), Coq au Vin, and Boston Baked Beans -– Mexican, Spanish, Indian and Asian foods are also spattered throughout. And I think this is exactly why I love this book so much. Unlike the old \u003ca href=\"http://www.amazon.com/Joy-Cooking-Irma-S-Rombauer/dp/0026045702\">Joy of Cooking\u003c/a> (and I have to say this book does remind me of that one in its expansive coverage of almost every type of food and cooking technique), \u003cem>Cooking at Home\u003c/em> mostly emphasizes traditional American fare, but also includes a hodgepodge of ethnicities and world cultures that more accurately reflects who we are as a nation. From fish tacos to Chile Fried Rice and Crab, the basics for trying a dish or ingredient (like fish sauce) that may be outside your comfort zone are presented in a calm, easy and nonthreatening way, inviting you to branch out a little. \u003c/p>\n\u003cp>With the Williams-Sonoma brand tagged on to the title, I was concerned the recipes might need specialty ingredients that needed to be purchased at their store, but was happy to see instead that there is an emphasis on whole natural foods, tried and true cooking techniques, and the real process of home cooking. The gimmicks are few. There are occasional references to using specialty products, such as crocks for French Onion Soup Gratineé or a note about how convenient a mandoline can be when making Shaved Fennel and Mushroom Salad. Set in the margin notes, I saw these as covert references to the many coveted yet gratuitous products the Williams-Sonoma store sells (then again, I'm a skeptic at heart). But these are few and tangential to the real purpose of the book: making wholesome food from scratch. The cherry pie calls for real pitted cherries, not the jarred mix from the store; and from what I can tell, there is no mention of fancy demi-glace, which seems to be for sale on every other page in the holiday Williams-Sonoma catalog. \u003c/p>\n\u003cp>As with other expansive cookbooks, pretty much all major topics are covered. From breakfast to pasta and pizza, meat and fish, and vegetables and grains, plus a section for every type of sweet you can imagine (pies and tarts, fruit desserts, cheese and cheesecakes, cookies and brownies, and the list goes on). There are also a few bonus sections that I found appealing; such as the \u003cstrong>Cooking Basics\u003c/strong> chapter, which opens the book and should be presented to anyone who doesn't know how to cook but wants to learn. With information ranging from how to outfit and stock your kitchen to directions on how to follow a recipe, plus essential knife and cooking techniques, this is really a primer for any novice and a great refresher for old hands. But what I really loved about the book's opener was its listing of basic recipes, such as any type of stock you could hope to make (from various kinds of beef and chicken to fish and vegetable), clarified butter, preserved lemons and breadcrumbs. This one chapter alone is a fantastically succinct resource for any kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The book's many chapters begin with a type of encyclopedic opener. These pages attempt to provide background information, cooking techniques, and the brief recipe synopses I mentioned earlier. So in the salad section, you get a briefing on the various types of salads, short recipes for basic dressings, plus notes on how to shop for and wash greens, keep things crisp, test your flavors, and, finally, present your dish. There is also a \u003cstrong>Greens Glossary\u003c/strong> listing the many types of greens you can buy, notes on salad components (breaking a salad down into herbs, proteins, legumes, cheeses, etc.). And this is all before the salad recipes even begin. \u003c/p>\n\u003cp>But the facts don't end in the section introductions. Beside each recipe in the margin is a helpful nugget (such as whether or not you should rinse your rice or tips to frying crunchy potatoes); information that may be helpful to the recipe (such as choosing the right type of dried fruit for a chutney) or a variance of the recipe (like turning the Peach Upside-Down Cake into one with pineapple).\u003c/p>\n\u003cp>Now that the holiday season is upon us, I'm contemplating giving this book to a few people. The core cooking basics make it the perfect gift for someone new to home cooking, but it's also ideal for an experienced home chef as the recipes are great reminders for how to make old favorites that you may have forgotten or provide a twist on something you've made for years but may be a little bored with. I've already given a copy to my friend Christina (of \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/12/lasagna-illuminated/\">Lasagna Illuminated\u003c/a> fame) not because she needs any help in the kitchen (she may be one of the best home chefs I've ever met) but because the breadth of the recipes combined with the numerous facts on food and technique are helpful and also just plain fun to read.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/potroast.jpg\" alt=\"pot roast\" title=\"pot roast\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-19631\">\u003c/p>\n\u003cp>\u003cstrong>Classic Pot Roast\u003c/strong>\u003cbr>\n(\u003cem>printed with permission from Weldon Owen\u003c/em>)\u003c/p>\n\u003cp>I made this dish earlier this week on a night when my daughters had two friends over for a rainy day of play. At around 4 PM all four girls stopped by the kitchen to ask what I was making. When I responded \"pot roast,\" I was surprised none of them had heard of it. What was once the archetypal American dinner now seems to be unique and unusual. When I then explained that pot roast was a beef dish served in gravy with potatoes and carrots, all four girls yelled \"gravy!\" and then the two playmates asked, \"Can we stay for dinner?\" As they later ate their dinner while watching \u003ca href=\"http://www.imdb.com/title/tt0066327/\">Santa Claus is Coming to Town\u003c/a>, I saw each girl clean her plate. I guess some dishes never go out of style.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6-8 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>5 Tbsp flour\u003cbr>\nSalt and ground pepper\u003cbr>\n1 Beef chuck roast (3-4 lb)\u003cbr>\n2 Tbsp unsalted butter\u003cbr>\n2 Tbsp canola oil\u003cbr>\n4 Carrots, 2 finely chopped and 2 cut into 1-inch pieces\u003cbr>\n1 Yellow onion, chopped\u003cbr>\n1 Celery stalk, chopped\u003cbr>\n3 Cups beef stock\u003cbr>\n3 Yukon gold potatoes, about 1 lb total weight, peeled and quartered\u003cbr>\n1 Cup frozen pearl onions (I used fresh cut in half)\u003cbr>\n½ cup frozen peas\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 325 degrees.\u003c/p>\n\u003cp>In a large bowl, stir together 3 tablespoons of the flour, 1 teaspoon salt, and ½ teaspoon pepper. Turn the roast in the seasoned flour, shaking off any excess. In a large Dutch oven over medium-high heat, melt the butter with the oil. Add the roast and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer the roast to a plate.\u003c/p>\n\u003cp>Pour off all but 2 tablespoons of the fat in the pot. Add the chopped carrots, onion, and celery and sauté over medium-high heat until softened, about 5 minutes. Stir in the remaining 2 tablespoons flour and cook for about 1 minute. Pour in the stock, bring to a boil, and deglaze the pan, stirring to dislodge any browned bits on the pan bottom.\u003c/p>\n\u003cp>Add the roast back to the Dutch oven, cover, and bake, turning the roast occasionally, until the meat is very tender, about 3 hours. Remove the pot from the oven and transfer the roast to a platter.\u003c/p>\n\u003cp>Strain the cooking liquid through a fine-mesh sieve into a heatproof bowl; discard the solids. Skim any fat from the surface of the cooking liquid. Return the roast and liquid to the pot and stir in the potatoes, carrot pieces, and pearl onions. Cover and bake for 30 minutes. Uncover and stir in the peas. Re-cover and bake until all the vegetables are tender, about 15 minutes longer.\u003c/p>\n\u003cp>Transfer the roast to a cutting board, tent with aluminum foil, and let rest for about 10 minutes. To serve, cut the roast against the grain into slices and divide among warmed individual shallow bowls. Using a large spoon, divide the vegetables and cooking liquid among the plates. Season with salt and pepper and serve right away.\u003c/p>\n\u003cp>There were two margin notes with this recipe:\u003c/p>\n\u003cp>\u003cstrong>Slow-Cooker Method:\u003c/strong>\u003cbr>\nPlace the browned roast and broth mixture in the slow cooker, cover, and cook for 8 hours on low. Strain and skim the liquids; cook for 1 hour longer with the vegetables, adding the peas during the last 15 minutes of cooking.\u003c/p>\n\u003cp>\u003cstrong>The Best Pot Roast\u003c/strong>\u003cbr>\nMany believe that chuck roast, a muscular shoulder section of the steer, makes the best pot roast. Not actually roasted at all but braised in a savory cooking liquid, the beef becomes meltingly tender and juicy after long, slow cooking in a covered pot.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: A friend who is also an employee of Weldon Owen, the publisher of Cooking at Home, suggested I review the book for Bay Area Bites but she did not work directly on the production or editing of the book.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Safety on Thanksgiving",
"title": "Food Safety on Thanksgiving",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.fsis.usda.gov/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/food-safety.jpg\" alt=\"Food Safety for Cooking a Turkey\" title=\"Food Safety for Cooking a Turkey\" width=\"500\" height=\"283\" class=\"alignnone size-full wp-image-19117\">\u003c/a>\u003cbr>\n\u003cem>USDAFoodSafety: Let's Talk about Cooking a Turkey\u003c/em>\u003c/p>\n\u003cp>What do you think of when you hear the word Thanksgiving? A Norman Rockwell family sitting down to eat their big shiny turkey? Pilgrims and Native Americans eating corn together? Or a loud boisterous family trying to cook and eat together while they bicker, laugh and get in each other's way?\u003c/p>\n\u003cp>If the latter, then your idea of Thanksgiving is refreshingly grounded in reality. But along with the family and friends bringing various plates and drinks into your house for the big holiday meal, you have to also consider the food safety issues related to feeding all those loved ones safely.\u003c/p>\n\u003cp>Now I don't want to be a downer, but if there's any day during the year when you might accidentally spread some bacteria or make someone sick, it’s Thanksgiving. But keeping your meal safe for your family and guests isn’t difficult if you take a few proactive steps. Following are some easy food safety guidelines for not only the holiday meal, but every day throughout the year. \u003c/p>\n\u003cp>Please note that I won't discuss how to purchase or store a raw turkey because at this point (as today is Thanksgiving) that ship has sailed. If you would like information on this topic, however, go to the \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/featured-campaign\">Top Holiday Resources and Turkey Tips\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And because this isn't the most festive topic, here's that old Saturday Night Live skit of Dan Ackroyd playing Julia Child to get you into a merry mood first. In it, poor Julia definitely needs some food safety tips.\u003cbr>\n\u003ciframe frameborder=\"0\" width=\"560\" height=\"315\" src=\"//www.dailymotion.com/embed/video/x7tnc9\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>And now for those safety tips:\u003c/p>\n\u003cp>\u003cstrong>Maintaining a Clean Work Area\u003c/strong>\u003c/p>\n\u003cp>Preparing a Thanksgiving dinner can be a messy endeavor, but you'll find that keeping your hands and work area clean is the key to success if you want to keep everyone safe. So be sure to:\u003c/p>\n\u003cp>•\tClean your work area thoroughly before starting to handle the turkey. Although you may be literally up to your ears in food that needs to be dealt with, you should remove everything from the area where the raw turkey will be handled.\u003cbr>\n•\tDon't place raw meat on a porous surface (such as wood or grout). If you don't have a solid non-porous surface to work with, place a large plastic cutting board down for your work area or line the counter with layers of foil.\u003cbr>\n•\tUse separate cutting boards for raw and cooked foods.\u003cbr>\n•\tAfter handling the turkey, be sure to wash your hands thoroughly in warm soapy water. And don’t’ be lazy. If you handled the turkey and then need to go to the refrigerator to pull our some butter or herbs, don't just quickly wipe off your hands before opening the refrigerator as any bacteria on your hands will be transferred to the dish towel and then the refrigerator handle and anything else you touch. Best to wash your hands every time you have to touch anything other than the turkey and its ingredients during the process.\u003cbr>\n•\tSet aside any herbs, salt or spices that you will use when preparing your turkey. So if you're using a dried spice, don’t handle the container throughout the preparation process. Rather you should set some in a bowl before you start for use. Throw out anything unused in the bowls when you’re done.\u003cbr>\n•\tBe sure to clean your workspace with hot soapy water when you’re finished and toss any used dish towels in the wash.\u003c/p>\n\u003cp>\u003cstrong>How to Treat Stuffing\u003c/strong>\u003cbr>\n•\tKeep any wet ingredients refrigerated until ready for use.\u003cbr>\n•\tStuff the bird moments before baking. Don't stuff it early in the day (or the day before) and then leave refrigerated (or worse yet at room temperature). Stuffing can easily harbor bacteria, so be sure to keep it fresh until it goes inside the turkey.\u003cbr>\n•\tDon't overpack the stuffing in your turkey as it will take longer to cook than the bird if you do this (which will dry out the turkey meat). So be sure to stuff loosely.\u003cbr>\n•\tMake sure your stuffing is nice and moist as the oven's heat will destroy bacteria more rapidly in a moist environment.\u003cbr>\n•\tCook the stuffing until it is at least 165 degrees (just like the turkey).\u003cbr>\n•\tRemove the stuffing when you take the turkey out of the oven. \u003c/p>\n\u003cp>\u003cstrong>Tip:\u003c/strong> If the bird seems fully roasted but the stuffing still isn’t 165 degrees, remove the stuffing from the bird and continue baking in a separate dish. Also make sure the turkey cavity is 165 degrees before taking it out of the oven.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The USDA actually prefers that people don’t stuff the bird, but I love the flavor of the turkey drippings in the stuffing so I disregard this advice. If you do stuff, however, be safe.\u003c/p>\n\u003cp>For more information on stuffing, check out the ridiculously informative stuffing safety page on \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/turkey-basics-stuffing/ct_index\">the USDA web site\u003c/a>.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=wBXuTnv0gAQ]\u003c/p>\n\u003cp>\u003cstrong>How Long to Cook Your Turkey\u003c/strong>\u003cbr>\nHere are the USDA's recommended cooking times:\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Cooking-Time-Tables.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Cooking-Time-Tables.png\" alt=\"\" title=\"Cooking Time Tables\" width=\"380\" height=\"456\" class=\"alignnone size-full wp-image-19090\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The Temperature of Your Bird\u003c/strong>\u003cbr>\nThe USDA has determined that the internal food temperature for your turkey should be at least 165 degrees. Be sure to check various locations of the bird before taking it out of the oven as white and dark meat cooks differently. Also, be sure to take an internal temperature (i.e., inside the cavity of the turkey). \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=suf9DkCE8zo]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The turkey will continue to cook as it rests, so if you feel sure everything will reach 165 degrees when tenting on the counter, you can take it out at about 160 degrees (I do). But please be sure to take the temperature after 5-7 minutes to make sure you get to 165 (especially if feeding kids and pregnant women).\u003c/p>\n\u003cp>\u003cstrong>What to Do When You Remove the Turkey From the Oven\u003c/strong>\u003cbr>\n•\tImmediately remove the stuffing and set in a separate dish. If the stuffing has reached 165 degrees you can set aside covered. If not, set the dish in the oven to continue baking until it reaches the designated temperature.\u003cbr>\n•\tLet the turkey rest for at least 15-20 minutes. If you need to use the pan to make gravy, just set the turkey on a large dish or plastic cutting board and tent with foil.\u003cbr>\n•\tWhen carving the turkey, look to make sure pink juices are not present. If they are, you have misjudged the turkey’s temperature and it needs to be cooked more fully. \u003c/p>\n\u003cp>\u003cstrong>During the Big Meal\u003c/strong>\u003cbr>\n•\tDon't leave any meat, stuffing or gravy on the counter for longer than 2 hours. If you have food on the counter that you do not intend to use during the meal, quickly store it in the proper container and set in the refrigerator for later use. According to the USDA web site: \"Scientists have found that after 2 hours at room temperature, bacteria can multiply on foods to high enough levels to cause illness.\"\u003cbr>\n•\tIf you do leave food out, you will need to toss any turkey, gravy or stuffing that is left at room temperature for over 2 hours.\u003cbr>\n•\tIf you have an all-day buffet, keep part of the turkey, gravy and stuffing in the refrigerator instead of putting the whole thing out to sit for hours. Presenting smaller amounts to your guests will allow you to make sure the food isn't sitting around too long.\u003c/p>\n\u003cp>\u003cstrong>Storing Leftovers\u003c/strong>\u003cbr>\n•\tRemove all the meat from the turkey and store in small portions in either ziplock bags or containers in the refrigerator or freezer. Do NOT set the entire turkey on a plate in the refrigerator as different parts of the bird cool at different rates.\u003cbr>\n•\tUse refrigerated turkey and stuffing within 3 to 4 days. Use gravy within 1 to 2 days. If you think you won’t use it this quickly, freeze.\u003cbr>\n•\tIf freezing leftovers, use within 2 to 6 months for best quality.\u003c/p>\n\u003cp>\u003cstrong>Non-Turkey Safety\u003c/strong>\u003cbr>\n•\tThoroughly cook anything that uses eggs (especially if you're cooking for kids or pregnant women).\u003cbr>\n•\tRefrigerate anything made with eggs, dairy or meat until ready to use and then after use.\u003cbr>\n•\tIf traveling to a relative or friend's house with your own prepared dish, be sure to set it in a cooler if the food needs to be refrigerated and the trip will take over an hour.\u003cbr>\n•\tPlace all perishable foods in the refrigerator within two hours.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And if you're really in a fix, \u003ca href=\"http://www.fsis.usda.gov/wps/portal/informational/askkaren\">just ask Karen\u003c/a> at USDA, your guide to expert knowledge on handling and storing food safely and preventing food poisoning.\u003c/p>\n\n",
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"excerpt": "Now I don't want to be a downer, but if there's any day during the year when you might accidentally spread some bacteria or make someone sick, it's Thanksgiving. But keeping your meal safe for your family and guests isn't difficult if you take a few proactive steps. Here are some easy food safety guidelines for not only the holiday meal, but every day throughout the year. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.fsis.usda.gov/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/food-safety.jpg\" alt=\"Food Safety for Cooking a Turkey\" title=\"Food Safety for Cooking a Turkey\" width=\"500\" height=\"283\" class=\"alignnone size-full wp-image-19117\">\u003c/a>\u003cbr>\n\u003cem>USDAFoodSafety: Let's Talk about Cooking a Turkey\u003c/em>\u003c/p>\n\u003cp>What do you think of when you hear the word Thanksgiving? A Norman Rockwell family sitting down to eat their big shiny turkey? Pilgrims and Native Americans eating corn together? Or a loud boisterous family trying to cook and eat together while they bicker, laugh and get in each other's way?\u003c/p>\n\u003cp>If the latter, then your idea of Thanksgiving is refreshingly grounded in reality. But along with the family and friends bringing various plates and drinks into your house for the big holiday meal, you have to also consider the food safety issues related to feeding all those loved ones safely.\u003c/p>\n\u003cp>Now I don't want to be a downer, but if there's any day during the year when you might accidentally spread some bacteria or make someone sick, it’s Thanksgiving. But keeping your meal safe for your family and guests isn’t difficult if you take a few proactive steps. Following are some easy food safety guidelines for not only the holiday meal, but every day throughout the year. \u003c/p>\n\u003cp>Please note that I won't discuss how to purchase or store a raw turkey because at this point (as today is Thanksgiving) that ship has sailed. If you would like information on this topic, however, go to the \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/featured-campaign\">Top Holiday Resources and Turkey Tips\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And because this isn't the most festive topic, here's that old Saturday Night Live skit of Dan Ackroyd playing Julia Child to get you into a merry mood first. In it, poor Julia definitely needs some food safety tips.\u003cbr>\n\u003ciframe frameborder=\"0\" width=\"560\" height=\"315\" src=\"//www.dailymotion.com/embed/video/x7tnc9\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>And now for those safety tips:\u003c/p>\n\u003cp>\u003cstrong>Maintaining a Clean Work Area\u003c/strong>\u003c/p>\n\u003cp>Preparing a Thanksgiving dinner can be a messy endeavor, but you'll find that keeping your hands and work area clean is the key to success if you want to keep everyone safe. So be sure to:\u003c/p>\n\u003cp>•\tClean your work area thoroughly before starting to handle the turkey. Although you may be literally up to your ears in food that needs to be dealt with, you should remove everything from the area where the raw turkey will be handled.\u003cbr>\n•\tDon't place raw meat on a porous surface (such as wood or grout). If you don't have a solid non-porous surface to work with, place a large plastic cutting board down for your work area or line the counter with layers of foil.\u003cbr>\n•\tUse separate cutting boards for raw and cooked foods.\u003cbr>\n•\tAfter handling the turkey, be sure to wash your hands thoroughly in warm soapy water. And don’t’ be lazy. If you handled the turkey and then need to go to the refrigerator to pull our some butter or herbs, don't just quickly wipe off your hands before opening the refrigerator as any bacteria on your hands will be transferred to the dish towel and then the refrigerator handle and anything else you touch. Best to wash your hands every time you have to touch anything other than the turkey and its ingredients during the process.\u003cbr>\n•\tSet aside any herbs, salt or spices that you will use when preparing your turkey. So if you're using a dried spice, don’t handle the container throughout the preparation process. Rather you should set some in a bowl before you start for use. Throw out anything unused in the bowls when you’re done.\u003cbr>\n•\tBe sure to clean your workspace with hot soapy water when you’re finished and toss any used dish towels in the wash.\u003c/p>\n\u003cp>\u003cstrong>How to Treat Stuffing\u003c/strong>\u003cbr>\n•\tKeep any wet ingredients refrigerated until ready for use.\u003cbr>\n•\tStuff the bird moments before baking. Don't stuff it early in the day (or the day before) and then leave refrigerated (or worse yet at room temperature). Stuffing can easily harbor bacteria, so be sure to keep it fresh until it goes inside the turkey.\u003cbr>\n•\tDon't overpack the stuffing in your turkey as it will take longer to cook than the bird if you do this (which will dry out the turkey meat). So be sure to stuff loosely.\u003cbr>\n•\tMake sure your stuffing is nice and moist as the oven's heat will destroy bacteria more rapidly in a moist environment.\u003cbr>\n•\tCook the stuffing until it is at least 165 degrees (just like the turkey).\u003cbr>\n•\tRemove the stuffing when you take the turkey out of the oven. \u003c/p>\n\u003cp>\u003cstrong>Tip:\u003c/strong> If the bird seems fully roasted but the stuffing still isn’t 165 degrees, remove the stuffing from the bird and continue baking in a separate dish. Also make sure the turkey cavity is 165 degrees before taking it out of the oven.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The USDA actually prefers that people don’t stuff the bird, but I love the flavor of the turkey drippings in the stuffing so I disregard this advice. If you do stuff, however, be safe.\u003c/p>\n\u003cp>For more information on stuffing, check out the ridiculously informative stuffing safety page on \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/turkey-basics-stuffing/ct_index\">the USDA web site\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/wBXuTnv0gAQ'\n title='//www.youtube.com/embed/wBXuTnv0gAQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How Long to Cook Your Turkey\u003c/strong>\u003cbr>\nHere are the USDA's recommended cooking times:\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Cooking-Time-Tables.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Cooking-Time-Tables.png\" alt=\"\" title=\"Cooking Time Tables\" width=\"380\" height=\"456\" class=\"alignnone size-full wp-image-19090\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The Temperature of Your Bird\u003c/strong>\u003cbr>\nThe USDA has determined that the internal food temperature for your turkey should be at least 165 degrees. Be sure to check various locations of the bird before taking it out of the oven as white and dark meat cooks differently. Also, be sure to take an internal temperature (i.e., inside the cavity of the turkey). \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/suf9DkCE8zo'\n title='//www.youtube.com/embed/suf9DkCE8zo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The turkey will continue to cook as it rests, so if you feel sure everything will reach 165 degrees when tenting on the counter, you can take it out at about 160 degrees (I do). But please be sure to take the temperature after 5-7 minutes to make sure you get to 165 (especially if feeding kids and pregnant women).\u003c/p>\n\u003cp>\u003cstrong>What to Do When You Remove the Turkey From the Oven\u003c/strong>\u003cbr>\n•\tImmediately remove the stuffing and set in a separate dish. If the stuffing has reached 165 degrees you can set aside covered. If not, set the dish in the oven to continue baking until it reaches the designated temperature.\u003cbr>\n•\tLet the turkey rest for at least 15-20 minutes. If you need to use the pan to make gravy, just set the turkey on a large dish or plastic cutting board and tent with foil.\u003cbr>\n•\tWhen carving the turkey, look to make sure pink juices are not present. If they are, you have misjudged the turkey’s temperature and it needs to be cooked more fully. \u003c/p>\n\u003cp>\u003cstrong>During the Big Meal\u003c/strong>\u003cbr>\n•\tDon't leave any meat, stuffing or gravy on the counter for longer than 2 hours. If you have food on the counter that you do not intend to use during the meal, quickly store it in the proper container and set in the refrigerator for later use. According to the USDA web site: \"Scientists have found that after 2 hours at room temperature, bacteria can multiply on foods to high enough levels to cause illness.\"\u003cbr>\n•\tIf you do leave food out, you will need to toss any turkey, gravy or stuffing that is left at room temperature for over 2 hours.\u003cbr>\n•\tIf you have an all-day buffet, keep part of the turkey, gravy and stuffing in the refrigerator instead of putting the whole thing out to sit for hours. Presenting smaller amounts to your guests will allow you to make sure the food isn't sitting around too long.\u003c/p>\n\u003cp>\u003cstrong>Storing Leftovers\u003c/strong>\u003cbr>\n•\tRemove all the meat from the turkey and store in small portions in either ziplock bags or containers in the refrigerator or freezer. Do NOT set the entire turkey on a plate in the refrigerator as different parts of the bird cool at different rates.\u003cbr>\n•\tUse refrigerated turkey and stuffing within 3 to 4 days. Use gravy within 1 to 2 days. If you think you won’t use it this quickly, freeze.\u003cbr>\n•\tIf freezing leftovers, use within 2 to 6 months for best quality.\u003c/p>\n\u003cp>\u003cstrong>Non-Turkey Safety\u003c/strong>\u003cbr>\n•\tThoroughly cook anything that uses eggs (especially if you're cooking for kids or pregnant women).\u003cbr>\n•\tRefrigerate anything made with eggs, dairy or meat until ready to use and then after use.\u003cbr>\n•\tIf traveling to a relative or friend's house with your own prepared dish, be sure to set it in a cooler if the food needs to be refrigerated and the trip will take over an hour.\u003cbr>\n•\tPlace all perishable foods in the refrigerator within two hours.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And if you're really in a fix, \u003ca href=\"http://www.fsis.usda.gov/wps/portal/informational/askkaren\">just ask Karen\u003c/a> at USDA, your guide to expert knowledge on handling and storing food safely and preventing food poisoning.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Curious-Cook-More-Kitchen-Science/dp/0865474524/ref=tmm_hrd_title_0?ie=UTF8&qid=1290652389&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/curiouscook.jpg\" alt=\"The Curious Cook by Harold McGee\" title=\"The Curious Cook by Harold McGee\" width=\"164\" height=\"250\" class=\"alignleft size-full wp-image-19181\">\u003c/a>What are the pros and cons of brining a turkey? What is the secret to perfect pie crust? On the day before Thanksgiving, food scientist and New York Times \"Curious Cook\" columnist \u003ca href=\"http://www.kqed.org/a/forum/R201011241000\">Harold McGee joined Forum's Dave Iverson\u003c/a> in the studio to answer listeners' last minute cooking questions.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Harold McGee, columnist for The New York Times and author of \"\u003ca href=\"http://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012/ref=pd_sim_b_1\">On Food and Cooking: The Science and Lore of the Kitchen\u003c/a>\" and \"\u003ca href=\"http://www.amazon.com/Curious-Cook-More-Kitchen-Science/dp/0865474524/ref=tmm_hrd_title_0?ie=UTF8&qid=1290652389&sr=8-1\">The Curious Cook: More Kitchen Science and Lore\u003c/a>.\"\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201011241000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201011241000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>[audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2010/11/2010-11-24b-forum.mp3\"]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Curious-Cook-More-Kitchen-Science/dp/0865474524/ref=tmm_hrd_title_0?ie=UTF8&qid=1290652389&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/curiouscook.jpg\" alt=\"The Curious Cook by Harold McGee\" title=\"The Curious Cook by Harold McGee\" width=\"164\" height=\"250\" class=\"alignleft size-full wp-image-19181\">\u003c/a>What are the pros and cons of brining a turkey? What is the secret to perfect pie crust? On the day before Thanksgiving, food scientist and New York Times \"Curious Cook\" columnist \u003ca href=\"http://www.kqed.org/a/forum/R201011241000\">Harold McGee joined Forum's Dave Iverson\u003c/a> in the studio to answer listeners' last minute cooking questions.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Harold McGee, columnist for The New York Times and author of \"\u003ca href=\"http://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012/ref=pd_sim_b_1\">On Food and Cooking: The Science and Lore of the Kitchen\u003c/a>\" and \"\u003ca href=\"http://www.amazon.com/Curious-Cook-More-Kitchen-Science/dp/0865474524/ref=tmm_hrd_title_0?ie=UTF8&qid=1290652389&sr=8-1\">The Curious Cook: More Kitchen Science and Lore\u003c/a>.\"\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201011241000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201011241000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Defending Brussels Sprouts",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/brussels-sprouts-on-the-stalk2.jpg\" alt=\"brussels sprouts on the stalk\" title=\"brussels sprouts on the stalk\" width=\"400\" height=\"533\" class=\"aligncenter size-full wp-image-7726\">\u003c/p>\n\u003cp>Brussels Sprouts have a bad rap. This verdant and sweet vegetable is known far and wide as being smelly, mushy, and slimy, when really the only thing wrong with it is that some people just don’t know how to cook it correctly.\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/04/lets-make-a-deal-eat-your-vegetables/\"> Children seem naturally disinclined to like this unpopular vegetable\u003c/a>; but then again, so do adults. Once, when visiting Scotland, an innkeeper jokingly told me he liked to start boiling his Brussels sprouts three days before Christmas so they would be ready for the Yuletide feast. He then twisted up his face in a mock illustration of disgust for the poor unloved sprout. Now I realize he was kidding, but obviously this lovely man who made a wonderful breakfast at his inn in Oban had bought into some universal idea that the only way to cook sprouts was to boil the life out of them, and that they were therefore ghastly. Well this horrible rumor needs to end now.\u003c/p>\n\u003cp>Contrary to popular belief, Brussels sprouts are best when cooked al dente. Sautéed until slightly crisp, they have a lush taste that is both sweet and savory on the plate. If you sat in a hot bath you'd get all pruney, right? Well overcooking Brussels sprouts does the same thing, while also bringing out a sulfuric smell. But all this can be easily avoided if you keep your eye on them and DON'T OVERCOOK. \u003c/p>\n\u003cp>Brussels sprouts belong to the cruciferous family, which includes cabbage, kale, broccoli, and cauliflower. As I mentioned last year in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/29/cruciferae-the-scary-vegetables/\">Scary Vegetables post\u003c/a>, these foods are super vegetables. Full of antioxidants and vitamins, and thought to have cancer-preventing and fighting agents, Brussels sprouts and its cousins are ridiculously healthy for you.\u003c/p>\n\u003cp>But if you haven't cooked this unloved veggie before (of if you overcooked it) here are a few tips for the novice cook:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>•\tDon't boil them! Experts in sprout cooking can feel free to cook them however they'd like, but newbies should stick to sautéing or broiling as it's just too easy to overcook your sprouts in a pot of hot water.\u003c/p>\n\u003cp>•\tTry cutting your sprouts into quarters before cooking. Brussels sprouts are naturally bulbous and therefore difficult to evenly cook when whole.\u003c/p>\n\u003cp>•\tStart cooking your sprouts on a high flame to sear and then lower the flame and cover to cook through. This really brings out the sweetness in the leaves.\u003c/p>\n\u003cp>•\tConsider slicing the sprouts thinly so the leaves are slivered.\u003c/p>\n\u003cp>•\tTry roasting them in a hot oven (halved with olive oil, sea salt and pancetta).\u003c/p>\n\u003cp>•\tIf you eat meat, try adding in some pancetta or bacon, which pairs beautifully with sprouts.\u003c/p>\n\u003cp>Following is my recipe for Pasta with Slivered Brussels Sprouts, Pancetta, Walnuts and Mascarpone Cheese. \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/04/lets-make-a-deal-eat-your-vegetables/\">As I mentioned last week\u003c/a>, my daughters powered through this dish, eating each bite without complaint. For two girls who claimed they detested Brussels sprouts, this was a little win for Mom.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pasta-with-brussels-sprouts2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pasta-with-brussels-sprouts2.jpg\" alt=\"pasta with brussels sprouts\" title=\"pasta with brussels sprouts\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18494\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pasta with Slivered Brussels Sprouts, Pancetta, Walnuts and Mascarpone Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>Enough for 6 people\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n1 lb Brussels sprouts cleaned with the outer leaves removed and slivered* (see note)\u003cbr>\n1/2 cup cubed pancetta\u003cbr>\n2 large shallots minced\u003cbr>\n1/2 cup chopped walnuts\u003cbr>\n2 heaping tablespoons mascarpone cheese (can substitute cream cheese if needed)\u003cbr>\nParmesan cheese (enough to sprinkle on each dish before serving)\u003cbr>\nSalt and pepper to taste\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\n2/3 of a pound of dried pasta cooked al dente\u003c/p>\n\u003cp>\u003cstrong>*Note:\u003c/strong> you can either sliver your Brussels sprouts with a sharp knife or using a food processor. To sliver, clean sprouts, remove outer leaves and then cut each in half. Thinly slice each sprout. To use a food processor, use your mandolin attachment and then feed halved sprouts into the machine.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat a large sauté pan on medium heat. Add 1 Tbsp of the olive oil and the pancetta. Cook for 2 minutes. Add in the shallots and sauté another 2-3 minutes or until everything is golden brown. Remove pancetta and shallots from the pan.\u003c/p>\n\u003cp>2. Heat pan on high and add another 1 Tbsp olive oil. Add the Brussels sprouts to the pan and let sit for about 1 minute, letting the sprouts sear. If the pan starts smoking, then lower the heat a bit.\u003c/p>\n\u003cp>3. Reduce the heat to medium again and then add the pancetta and shallots back in, mixing all the ingredients together and then moving to the far side of the pan in a bunch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/toasting-walnuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/toasting-walnuts.jpg\" alt=\"toasting walnuts\" title=\"toasting walnuts\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18465\">\u003c/a>\u003c/p>\n\u003cp>4. Add the walnuts to the pan, browning in the area that is now free for about 1 minute and then incorporate everything together. Add in the remainder of the olive oil at this time as well as a small ladle of pasta water. Salt and pepper to taste.\u003c/p>\n\u003cp>5. Cook for another minute or two and then turn the heat off. Mix in the mascarpone cheese until everything is covered in its creaminess and then mix in the pasta. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Serve with a sprinkle of Parmesan cheese on top.\u003c/p>\n\n",
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"excerpt": "Contrary to popular belief, Brussels sprouts are best when cooked al dente. Sautéed until slightly crisp, they have a lush taste that is both sweet and savory on the plate. If you sat in a hot bath you’d get all pruney, right? Well overcooking Brussels sprouts does the same thing, while also bringing out a sulfuric smell. But all this can be easily avoided if you keep your eye on them and DON’T OVERCOOK. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/brussels-sprouts-on-the-stalk2.jpg\" alt=\"brussels sprouts on the stalk\" title=\"brussels sprouts on the stalk\" width=\"400\" height=\"533\" class=\"aligncenter size-full wp-image-7726\">\u003c/p>\n\u003cp>Brussels Sprouts have a bad rap. This verdant and sweet vegetable is known far and wide as being smelly, mushy, and slimy, when really the only thing wrong with it is that some people just don’t know how to cook it correctly.\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/04/lets-make-a-deal-eat-your-vegetables/\"> Children seem naturally disinclined to like this unpopular vegetable\u003c/a>; but then again, so do adults. Once, when visiting Scotland, an innkeeper jokingly told me he liked to start boiling his Brussels sprouts three days before Christmas so they would be ready for the Yuletide feast. He then twisted up his face in a mock illustration of disgust for the poor unloved sprout. Now I realize he was kidding, but obviously this lovely man who made a wonderful breakfast at his inn in Oban had bought into some universal idea that the only way to cook sprouts was to boil the life out of them, and that they were therefore ghastly. Well this horrible rumor needs to end now.\u003c/p>\n\u003cp>Contrary to popular belief, Brussels sprouts are best when cooked al dente. Sautéed until slightly crisp, they have a lush taste that is both sweet and savory on the plate. If you sat in a hot bath you'd get all pruney, right? Well overcooking Brussels sprouts does the same thing, while also bringing out a sulfuric smell. But all this can be easily avoided if you keep your eye on them and DON'T OVERCOOK. \u003c/p>\n\u003cp>Brussels sprouts belong to the cruciferous family, which includes cabbage, kale, broccoli, and cauliflower. As I mentioned last year in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/29/cruciferae-the-scary-vegetables/\">Scary Vegetables post\u003c/a>, these foods are super vegetables. Full of antioxidants and vitamins, and thought to have cancer-preventing and fighting agents, Brussels sprouts and its cousins are ridiculously healthy for you.\u003c/p>\n\u003cp>But if you haven't cooked this unloved veggie before (of if you overcooked it) here are a few tips for the novice cook:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>•\tDon't boil them! Experts in sprout cooking can feel free to cook them however they'd like, but newbies should stick to sautéing or broiling as it's just too easy to overcook your sprouts in a pot of hot water.\u003c/p>\n\u003cp>•\tTry cutting your sprouts into quarters before cooking. Brussels sprouts are naturally bulbous and therefore difficult to evenly cook when whole.\u003c/p>\n\u003cp>•\tStart cooking your sprouts on a high flame to sear and then lower the flame and cover to cook through. This really brings out the sweetness in the leaves.\u003c/p>\n\u003cp>•\tConsider slicing the sprouts thinly so the leaves are slivered.\u003c/p>\n\u003cp>•\tTry roasting them in a hot oven (halved with olive oil, sea salt and pancetta).\u003c/p>\n\u003cp>•\tIf you eat meat, try adding in some pancetta or bacon, which pairs beautifully with sprouts.\u003c/p>\n\u003cp>Following is my recipe for Pasta with Slivered Brussels Sprouts, Pancetta, Walnuts and Mascarpone Cheese. \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/04/lets-make-a-deal-eat-your-vegetables/\">As I mentioned last week\u003c/a>, my daughters powered through this dish, eating each bite without complaint. For two girls who claimed they detested Brussels sprouts, this was a little win for Mom.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pasta-with-brussels-sprouts2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pasta-with-brussels-sprouts2.jpg\" alt=\"pasta with brussels sprouts\" title=\"pasta with brussels sprouts\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18494\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pasta with Slivered Brussels Sprouts, Pancetta, Walnuts and Mascarpone Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>Enough for 6 people\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n1 lb Brussels sprouts cleaned with the outer leaves removed and slivered* (see note)\u003cbr>\n1/2 cup cubed pancetta\u003cbr>\n2 large shallots minced\u003cbr>\n1/2 cup chopped walnuts\u003cbr>\n2 heaping tablespoons mascarpone cheese (can substitute cream cheese if needed)\u003cbr>\nParmesan cheese (enough to sprinkle on each dish before serving)\u003cbr>\nSalt and pepper to taste\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\n2/3 of a pound of dried pasta cooked al dente\u003c/p>\n\u003cp>\u003cstrong>*Note:\u003c/strong> you can either sliver your Brussels sprouts with a sharp knife or using a food processor. To sliver, clean sprouts, remove outer leaves and then cut each in half. Thinly slice each sprout. To use a food processor, use your mandolin attachment and then feed halved sprouts into the machine.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat a large sauté pan on medium heat. Add 1 Tbsp of the olive oil and the pancetta. Cook for 2 minutes. Add in the shallots and sauté another 2-3 minutes or until everything is golden brown. Remove pancetta and shallots from the pan.\u003c/p>\n\u003cp>2. Heat pan on high and add another 1 Tbsp olive oil. Add the Brussels sprouts to the pan and let sit for about 1 minute, letting the sprouts sear. If the pan starts smoking, then lower the heat a bit.\u003c/p>\n\u003cp>3. Reduce the heat to medium again and then add the pancetta and shallots back in, mixing all the ingredients together and then moving to the far side of the pan in a bunch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/toasting-walnuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/toasting-walnuts.jpg\" alt=\"toasting walnuts\" title=\"toasting walnuts\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18465\">\u003c/a>\u003c/p>\n\u003cp>4. Add the walnuts to the pan, browning in the area that is now free for about 1 minute and then incorporate everything together. Add in the remainder of the olive oil at this time as well as a small ladle of pasta water. Salt and pepper to taste.\u003c/p>\n\u003cp>5. Cook for another minute or two and then turn the heat off. Mix in the mascarpone cheese until everything is covered in its creaminess and then mix in the pasta. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Serve with a sprinkle of Parmesan cheese on top.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bloodybottle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bloodybottle.jpg\" alt=\"bloodybottle\" title=\"bloodybottle\" width=\"248\" height=\"500\" class=\"alignleft size-full wp-image-17620\">\u003c/a>Twilight, True Blood, and Vampire Diaries are just three of the newest examples of how vampires refuse to go dustily into that good night. And they're also why I found myself researching and writing \u003ca href=\"http://www.amazon.com/SMARTS-3105-Vampire-Smarts-Game/dp/1554840988\">VampireSmarts\u003c/a> (\"The Question & Answer Game that makes learning about Vampires before dating them easy & fun!\") and digging up some of the wildest information about vampires a few years ago.\u003c/p>\n\u003cp>While sticking to an all black wardrobe might be the easiest way to hide unsightly red stains, vampires cannot live in black alone. If you do happen to spill any of your liquid refreshment on your clothes, here are some handy tips on how to deal with the blotches.\u003c/p>\n\u003cp>\u003cstrong>Pomegranate or Cranberry Juice\u003c/strong>\u003c/p>\n\u003cp>First, saturate the stain with cool water. Next, combine 1 quart cool water, 1 tablespoon of white vinegar, and 1/2 teaspoon liquid detergent.\u003c/p>\n\u003cp>Let the garment (cape, velvet doublet, silk ascot, etc.) soak in the solution for 15 minutes before sluicing out with water. If the stain isn't exorcised, dab at it with rubbing alcohol and rinse again. Finally, put the garment through the laundry using cold water only.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Red Wine\u003c/strong>\u003c/p>\n\u003cp>Hands down, the best way to deal with any wine stain is by spraying it with \u003ca href=\"http://www.evergreenlabs.com/\">Wine Away\u003c/a>, a miracle product.\u003c/p>\n\u003cp>\u003cstrong>Tomato Juice\u003c/strong>\u003c/p>\n\u003cp>Immediately attack the stain with cold water and a sponge and then rub it with a wedge of lemon. Finally, douse the area with water, squeeze out as much liquid as possible, and spread the garment out to dry. \u003c/p>\n\u003cp>\u003cstrong>Blood\u003c/strong>\u003c/p>\n\u003cp>Okay, if you must have blood or just happened to slice open your finger while cutting open a fresh pomegranate, here's a particularly savory way to deal with any resulting stain.\u003c/p>\n\u003cp>Rub the affected area with a paste made out of powdered meat tenderizer and water. Let the paste interact with the stain for about 30 minutes. Rinse out the garment in a solution of 2 quarts cold water and 1 teaspoon ammonia. Rinse again with just cold water and lay the garment out in the sun to dry. (To avoid any ashes-to-ashes action, ask a friend or family member to tag in for this last step.)\u003c/p>\n\u003cp>\u003cstrong>Vampire Fruit\u003c/strong>\u003c/p>\n\u003cp>Did you know your fruit carried vampiric properties? According to Romany folklore watermelons and pumpkins that weren't consumed after ten days would develop streaks of blood on their surface. If that's not bizarre enough, these same fruits would also become \"noisy\" and \"annoying\" around the house. \u003c/p>\n\u003cp>Tip: eat your fruits before they go bad. (Har, har, har.)\u003c/p>\n\u003cp>Admittedly, the following facts have nothing to do with food, but I just had to share them. You'll thank me later.\u003c/p>\n\u003cp>\u003cstrong>Crazy Ass Twins\u003c/strong>\u003c/p>\n\u003cp>If you can find a set of brother and sister twins who were born on a Saturday, you might have a chance at using them to fight off a vampire. Wait -- don't get too excited yet. What cinches the deal is if said twins happen to make a habit of wearing their unmentionables inside out. Exactly. \u003c/p>\n\u003cp>Apparently, Romany folklore -- gotta love folklore when doing vampire research -- recounts that the mere glimpse of such a duo would send a vampire screaming for cover. Well, wouldn't you do the same?\u003c/p>\n\u003cp>\u003cstrong>Sockholm Syndrome\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reputedly, vampires are curiously attached to their socks, which probably explains why they prefer not to use a dryer. Since they are also afraid of water, one way of ridding yourself of a troublesome bloodsucker is to take his left sock (no idea why it must be the left one), fill it with rocks taken from the vamp's grave, and toss it in running water. The hapless vampire will wander around, desperately searching for his sock, fall into the water, and accidentally drown himself.\u003c/p>\n\n",
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"excerpt": "While sticking to an all black wardrobe might be the easiest way to hide unsightly red stains, vampires cannot live in black alone. If you do happen to spill any of your liquid refreshment on your clothes, here are some handy tips on how to deal with the blotches.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Red Wine\u003c/strong>\u003c/p>\n\u003cp>Hands down, the best way to deal with any wine stain is by spraying it with \u003ca href=\"http://www.evergreenlabs.com/\">Wine Away\u003c/a>, a miracle product.\u003c/p>\n\u003cp>\u003cstrong>Tomato Juice\u003c/strong>\u003c/p>\n\u003cp>Immediately attack the stain with cold water and a sponge and then rub it with a wedge of lemon. Finally, douse the area with water, squeeze out as much liquid as possible, and spread the garment out to dry. \u003c/p>\n\u003cp>\u003cstrong>Blood\u003c/strong>\u003c/p>\n\u003cp>Okay, if you must have blood or just happened to slice open your finger while cutting open a fresh pomegranate, here's a particularly savory way to deal with any resulting stain.\u003c/p>\n\u003cp>Rub the affected area with a paste made out of powdered meat tenderizer and water. Let the paste interact with the stain for about 30 minutes. Rinse out the garment in a solution of 2 quarts cold water and 1 teaspoon ammonia. Rinse again with just cold water and lay the garment out in the sun to dry. (To avoid any ashes-to-ashes action, ask a friend or family member to tag in for this last step.)\u003c/p>\n\u003cp>\u003cstrong>Vampire Fruit\u003c/strong>\u003c/p>\n\u003cp>Did you know your fruit carried vampiric properties? According to Romany folklore watermelons and pumpkins that weren't consumed after ten days would develop streaks of blood on their surface. If that's not bizarre enough, these same fruits would also become \"noisy\" and \"annoying\" around the house. \u003c/p>\n\u003cp>Tip: eat your fruits before they go bad. (Har, har, har.)\u003c/p>\n\u003cp>Admittedly, the following facts have nothing to do with food, but I just had to share them. You'll thank me later.\u003c/p>\n\u003cp>\u003cstrong>Crazy Ass Twins\u003c/strong>\u003c/p>\n\u003cp>If you can find a set of brother and sister twins who were born on a Saturday, you might have a chance at using them to fight off a vampire. Wait -- don't get too excited yet. What cinches the deal is if said twins happen to make a habit of wearing their unmentionables inside out. Exactly. \u003c/p>\n\u003cp>Apparently, Romany folklore -- gotta love folklore when doing vampire research -- recounts that the mere glimpse of such a duo would send a vampire screaming for cover. Well, wouldn't you do the same?\u003c/p>\n\u003cp>\u003cstrong>Sockholm Syndrome\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reputedly, vampires are curiously attached to their socks, which probably explains why they prefer not to use a dryer. Since they are also afraid of water, one way of ridding yourself of a troublesome bloodsucker is to take his left sock (no idea why it must be the left one), fill it with rocks taken from the vamp's grave, and toss it in running water. The hapless vampire will wander around, desperately searching for his sock, fall into the water, and accidentally drown himself.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"onourwatch": {
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
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