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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/gnocchi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/gnocchi.jpg\" alt=\"gnocchi\" title=\"gnocchi\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18050\">\u003c/a>\u003c/p>\n\u003cp>I used to think gnocchi was difficult to make. After numerous attempts, it seemed almost impossible to achieve the light and delicate texture I desired. I tried using both potatoes and butternut squash, but the results were always disappointing: heavy and dense dumplings instead of the tender pillows I craved.\u003c/p>\n\u003cp>After doing a little research, I discovered \u003ca href=\"http://wondertime.go.com/life-at-home/article/recipes-by-lidia-bastianich_2.html\">Lydia Bastianich's potato gnocchi recipe\u003c/a> with these wonderful words of advice: \"…keep it light; the more you work the dough, the more flour you'll need, and you don't want to incorporate too much or the gnocchi will be heavy and dry.\" Eureka! I had always thought making gnocchi was like making pasta dough, but after reading Lydia's instructions, realized my attempts were misguided. Trying to attain a pasta texture, I always added too much flour and overworked my dough. \u003c/p>\n\u003cp>I stashed this sage advice in a little storeroom in my brain: something to be used later when gnocchi was on the menu. That day arrived last weekend when it was rainy and cold outside and I had a butternut squash sitting on my counter waiting to be used.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/roasting-the-squash.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/roasting-the-squash.jpg\" alt=\"roasting the squash\" title=\"roasting the squash\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18051\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You see, I like to make my gnocchi using squash instead of potatoes. Although potato gnocchi is fantastic, squash's natural sweetness is incredibly appealing when paired with a browned butter sauce, and the texture is perfect for gnocchi.\u003c/p>\n\u003cp>After roasting my squash with some olive oil, sea salt and freshly cracked pepper, I was ready to go. I put the squash through a ricer and then gently mixed in the remaining ingredients. The texture seemed far too mushy to handle, but I really wanted to follow Lydia's advice, so I refrained from adding more flour. With a pot of boiling salted water by my side, I gently cut off pieces of the dough, carefully setting each batch on top of some flour I had scattered on my counter top, being careful not to use too much. \u003c/p>\n\u003cp>I set to work making long snakes of gnocchi dough that I then cut into 1/2-inch pieces. After shaping each one, I carefully set the lot in my hot water and watched as they cooked in the simmering pot. Although I was afraid the gnocchi would fall apart, they instead formed into beautiful little mounds. When cooked through, I set my dumplings in a pan of browned butter with herbs.\u003c/p>\n\u003cp>My gnocchi was light and airy yet retained a stable consistency. The squash flavor was sweet but subtle and paired beautifully with the brown butter and herb sauce. My husband claimed them to be the best gnocchi I’d ever made. Thank you, Lydia!\u003c/p>\n\u003cp>\u003cstrong>Butternut Squash Gnocchi in Brown Butter Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for four people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 medium or 2/3 1 large butternut squash\u003cbr>\n2 cups flour\u003cbr>\n1 egg scrambled in a bowl\u003cbr>\nOlive oil (enough to drizzle onto squash when baking)\u003cbr>\nSalt and pepper to taste\u003cbr>\nBrown Butter Sauce (recipe below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Baking the Squash\u003c/strong>\u003c/p>\n\u003cp>1.\tPreheat oven to 350 degrees.\u003cbr>\n2.\tPeel squash. Cut in half and then seed. Slice into ¼-inch pieces.\u003cbr>\n3.\tDrizzle a large pan or baking dish with olive oil and then set the squash on top. Drizzle on more olive oil and then sprinkle on salt and pepper.\u003cbr>\n4.\tSet baking dish in oven and bake for 20-25 minutes or until squash in cooked through (fork tender).\u003c/p>\n\u003cp>\u003cstrong>Making the Gnocchi Dough\u003c/strong>\u003c/p>\n\u003cp>1.\tFill a large pasta pot with water and bring to a boil. Add 1 heaping tablespoon with salt and add. Simmer until ready for use.\u003cbr>\n2.\tCool squash and then put through a ricer. If you don't have one you can finely squash with a fork.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/ricing-the-squash.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/ricing-the-squash.jpg\" alt=\"\" title=\"ricing the squash\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18052\">\u003c/a>\u003c/p>\n\u003cp>3.\tPlace riced squash in a large bowl and add the egg and flour. Sprinkle in a dash of salt and add a few grinds of pepper.\u003cbr>\n4.\tGently mix ingredients with a fork until just mixed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/gnocchi-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/gnocchi-dough.jpg\" alt=\"gnocchi dough\" title=\"gnocchi dough\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18053\">\u003c/a>\u003c/p>\n\u003cp>5.\tPlace about a ½ cup of flour on a solid surface (such as a large cutting board or counter top), quarter the dough, and set one piece on the flour. Shape into a snake and then cut into 1/2-inch pieces. Gently flick each piece with the tongs of a fork to shape and set aside on a floured dish. Repeat until all gnocchi are made.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/shaping-the-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/shaping-the-dough.jpg\" alt=\"shaping the dough\" title=\"shaping the dough\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18054\">\u003c/a>\u003c/p>\n\u003cp>6.\tPlace gnocchi in the pot of boiling water and cook for 2-3 minutes or until plump and floating at the top of the water. Be sure to mix the gnocchi in the water after adding as they have a tendency to sink.\u003cbr>\n7.\tPlace cooked gnocchi into your pan of brown butter sauce (recipe below) and cook on medium high for one minute. Serve with grated Parmesan cheese.\u003c/p>\n\u003cp>\u003cstrong>Brown Butter Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for one batch gnocchi\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>½ stick butter\u003c/p>\n\u003cp>1/8 cup chopped fresh herbs (Sage is wonderful, but you can also use Italian parsley, oregano, or basil)\u003c/p>\n\u003cp>¼ cup toasted walnuts (optional)\u003c/p>\n\u003cp>salt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tHeat the butter in a large heavy skillet over medium heat.\u003cbr>\n2.\tIf using walnuts, add and brown now. Add in the herbs along with a dash of salt and pepper.\u003cbr>\n3.\tTurn off the heat until ready for use. When gnocchi is ready, heat pan to medium again and then sauté dumplings in the butter sauce for one minute.\u003c/p>\n\n",
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"excerpt": "I used to think gnocchi was difficult to make. After numerous attempts, it seemed almost impossible to achieve the light and delicate texture I desired. I tried using both potatoes and butternut squash, but the results were always disappointing: heavy and dense dumplings instead of the tender pillows I craved.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/gnocchi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/gnocchi.jpg\" alt=\"gnocchi\" title=\"gnocchi\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18050\">\u003c/a>\u003c/p>\n\u003cp>I used to think gnocchi was difficult to make. After numerous attempts, it seemed almost impossible to achieve the light and delicate texture I desired. I tried using both potatoes and butternut squash, but the results were always disappointing: heavy and dense dumplings instead of the tender pillows I craved.\u003c/p>\n\u003cp>After doing a little research, I discovered \u003ca href=\"http://wondertime.go.com/life-at-home/article/recipes-by-lidia-bastianich_2.html\">Lydia Bastianich's potato gnocchi recipe\u003c/a> with these wonderful words of advice: \"…keep it light; the more you work the dough, the more flour you'll need, and you don't want to incorporate too much or the gnocchi will be heavy and dry.\" Eureka! I had always thought making gnocchi was like making pasta dough, but after reading Lydia's instructions, realized my attempts were misguided. Trying to attain a pasta texture, I always added too much flour and overworked my dough. \u003c/p>\n\u003cp>I stashed this sage advice in a little storeroom in my brain: something to be used later when gnocchi was on the menu. That day arrived last weekend when it was rainy and cold outside and I had a butternut squash sitting on my counter waiting to be used.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/roasting-the-squash.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/roasting-the-squash.jpg\" alt=\"roasting the squash\" title=\"roasting the squash\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18051\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You see, I like to make my gnocchi using squash instead of potatoes. Although potato gnocchi is fantastic, squash's natural sweetness is incredibly appealing when paired with a browned butter sauce, and the texture is perfect for gnocchi.\u003c/p>\n\u003cp>After roasting my squash with some olive oil, sea salt and freshly cracked pepper, I was ready to go. I put the squash through a ricer and then gently mixed in the remaining ingredients. The texture seemed far too mushy to handle, but I really wanted to follow Lydia's advice, so I refrained from adding more flour. With a pot of boiling salted water by my side, I gently cut off pieces of the dough, carefully setting each batch on top of some flour I had scattered on my counter top, being careful not to use too much. \u003c/p>\n\u003cp>I set to work making long snakes of gnocchi dough that I then cut into 1/2-inch pieces. After shaping each one, I carefully set the lot in my hot water and watched as they cooked in the simmering pot. Although I was afraid the gnocchi would fall apart, they instead formed into beautiful little mounds. When cooked through, I set my dumplings in a pan of browned butter with herbs.\u003c/p>\n\u003cp>My gnocchi was light and airy yet retained a stable consistency. The squash flavor was sweet but subtle and paired beautifully with the brown butter and herb sauce. My husband claimed them to be the best gnocchi I’d ever made. Thank you, Lydia!\u003c/p>\n\u003cp>\u003cstrong>Butternut Squash Gnocchi in Brown Butter Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for four people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 medium or 2/3 1 large butternut squash\u003cbr>\n2 cups flour\u003cbr>\n1 egg scrambled in a bowl\u003cbr>\nOlive oil (enough to drizzle onto squash when baking)\u003cbr>\nSalt and pepper to taste\u003cbr>\nBrown Butter Sauce (recipe below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Baking the Squash\u003c/strong>\u003c/p>\n\u003cp>1.\tPreheat oven to 350 degrees.\u003cbr>\n2.\tPeel squash. Cut in half and then seed. Slice into ¼-inch pieces.\u003cbr>\n3.\tDrizzle a large pan or baking dish with olive oil and then set the squash on top. Drizzle on more olive oil and then sprinkle on salt and pepper.\u003cbr>\n4.\tSet baking dish in oven and bake for 20-25 minutes or until squash in cooked through (fork tender).\u003c/p>\n\u003cp>\u003cstrong>Making the Gnocchi Dough\u003c/strong>\u003c/p>\n\u003cp>1.\tFill a large pasta pot with water and bring to a boil. Add 1 heaping tablespoon with salt and add. Simmer until ready for use.\u003cbr>\n2.\tCool squash and then put through a ricer. If you don't have one you can finely squash with a fork.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/ricing-the-squash.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/ricing-the-squash.jpg\" alt=\"\" title=\"ricing the squash\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18052\">\u003c/a>\u003c/p>\n\u003cp>3.\tPlace riced squash in a large bowl and add the egg and flour. Sprinkle in a dash of salt and add a few grinds of pepper.\u003cbr>\n4.\tGently mix ingredients with a fork until just mixed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/gnocchi-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/gnocchi-dough.jpg\" alt=\"gnocchi dough\" title=\"gnocchi dough\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18053\">\u003c/a>\u003c/p>\n\u003cp>5.\tPlace about a ½ cup of flour on a solid surface (such as a large cutting board or counter top), quarter the dough, and set one piece on the flour. Shape into a snake and then cut into 1/2-inch pieces. Gently flick each piece with the tongs of a fork to shape and set aside on a floured dish. Repeat until all gnocchi are made.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/shaping-the-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/shaping-the-dough.jpg\" alt=\"shaping the dough\" title=\"shaping the dough\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18054\">\u003c/a>\u003c/p>\n\u003cp>6.\tPlace gnocchi in the pot of boiling water and cook for 2-3 minutes or until plump and floating at the top of the water. Be sure to mix the gnocchi in the water after adding as they have a tendency to sink.\u003cbr>\n7.\tPlace cooked gnocchi into your pan of brown butter sauce (recipe below) and cook on medium high for one minute. Serve with grated Parmesan cheese.\u003c/p>\n\u003cp>\u003cstrong>Brown Butter Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for one batch gnocchi\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>½ stick butter\u003c/p>\n\u003cp>1/8 cup chopped fresh herbs (Sage is wonderful, but you can also use Italian parsley, oregano, or basil)\u003c/p>\n\u003cp>¼ cup toasted walnuts (optional)\u003c/p>\n\u003cp>salt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tHeat the butter in a large heavy skillet over medium heat.\u003cbr>\n2.\tIf using walnuts, add and brown now. Add in the herbs along with a dash of salt and pepper.\u003cbr>\n3.\tTurn off the heat until ready for use. When gnocchi is ready, heat pan to medium again and then sauté dumplings in the butter sauce for one minute.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vampire Pantry Preventatives ",
"title": "Vampire Pantry Preventatives ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/coffin4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/coffin4.jpg\" alt=\"coffin\" title=\"coffin\" width=\"500\" height=\"334\" class=\"aligncenter size-full wp-image-17569\">\u003c/a>\u003c/p>\n\u003cp>\n\u003cem>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.barnesandnoble.com/w/vampiresmarts-stepahnie-vw-lucianovic/1115141061?ean=9781554840984\">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/em>\u003c/p>\n\u003cp>If you want to keep vampires at bay, you should stock your kitchen with the following vampire-fighting ingredients:\u003c/p>\n\u003cp>\u003cstrong>Salt\u003c/strong>\u003c/p>\n\u003cp>Possibly because of its antimicrobial properties or because of how often it's used in religious rituals, salt has long been used as a Vampire-Be-Gone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. In Romanian folklore, it was believed that women who ate a lot of salt during pregnancy would have a normal baby. However, if you craved a low-sodium diet, you were destined to give birth to a bouncing baby bloodsucker. Just imagine the joys of nursing that would bring!\u003c/p>\n\u003cp>2. Ever make your parents so mad that they damn you to a postmortem vampire existence? Yep, we've all been there. Well, Greek folklore talks about using saltwater to reverse this very specific situation of a parent-initiated vampire curse.\u003c/p>\n\u003cp>3. Used as a tracking device, salt would be dumped on the bedroom floor of a vampire victim. The idea was that the vampire would step in the salt and the salt would stick to his bare, vampy feet, which would then allow the \u003ca href=\"http://www.imdb.com/title/tt0118276/\">Buffys\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Abraham_Van_Helsing\">Van Helsings\u003c/a>, and \u003ca href=\"http://www.cwtv.com/shows/supernatural\">Winchester Brothers\u003c/a> of the world to follow the saline path back to the vampire's grave. \u003c/p>\n\u003cp>No word if the salt needed to be Kosher or not.\u003c/p>\n\u003cp>\u003cstrong>Seeds\u003c/strong>\u003c/p>\n\u003cp>It would appear that vampires suffered from extreme forms of OCD. According to ancient European peasant folklore, you could keep a vampire from rising and disturbing the peace if you filled his coffin with seeds. Upon waking from his dirt nap, the vampire would be compelled to count and eat all the seeds, and this would keep him occupied until sunrise. You could use carrot or mustard seed, but poppyseeds were favored because of their narcotic effect. After all, a drugged vampire is not a biting vampire.\u003c/p>\n\u003cp>If you think about it, this sort of explains why The Count on \u003cem>Sesame Street\u003c/em> is obsessed with counting.\u003c/p>\n\u003cp>\u003cstrong>Garlic\u003c/strong>\u003c/p>\n\u003cp>Okay, everyone knows garlic prevents vampire attacks, but does anyone know how that belief came into being?\u003c/p>\n\u003cp>I do.\u003c/p>\n\u003cp>It would appear that during those annoying flare-ups of the Black Plague in the 1300s, people used garlic to mask the delightful scents of death and dying. Before it was known that the Black Plague was, in fact, a plague with explainable roots in rats, people assumed that sudden high body counts were the work of vampires and thus developed the association between garlic and vampires. (A lot of medical mysteries were blamed on poor, misunderstood vampires in the olden days.)\u003c/p>\n\u003cp>There's also a Christian myth that spins a tale of Satan stomping around the Garden of Eden. Supposedly, garlic sprouted from his left footprint after he, Adam, and Eve were tossed out on their asses. Not totally sure what that has to do with vampires, since it seems more like an explanation why Satan could have benefitted from Tinactin, but stranger associations have been made.\u003c/p>\n\u003cp>(Okay, this is weird. In researching Athlete's Foot to make the above joke, it turns out garlic is an anti-fungal and is often used as a \u003ca href=\"http://www.health911.com/athletes_foot\">natural treatment for Athlete's Foot\u003c/a>!) \u003c/p>\n\u003cp>\u003cstrong>Lard\u003c/strong>\u003c/p>\n\u003cp>Because it falls five days before Christmas on the Eastern Orthodox calender, Romanians slaughtered pigs on St. Ignatius Day. (I dearly want to call it \"St. Pignatius Day,\" but I'm afraid of the heavenly ramifications.) They then took the rendered fat and gave \"suspicious corpses\" a thorough rub-down with it.\u003c/p>\n\u003cp>The reasoning behind this porcine massage is not clear, but it's just another excuse to keep \u003ca href=\"http://fattedcalf.com/omg.php\">Fatted Calf bacon\u003c/a> on hand.\u003c/p>\n\u003cp>\u003cstrong>Vampire Blood\u003c/strong>\u003c/p>\n\u003cp>People in Poland believed that if you ate bread made with the blood of a freshly-staked vampire, you'd be protected against vampire attacks. Romanians took it a step further and consumed the entire body. They'd chop up and burn the body of a suspected vampire then mix the ashes with water. This potent potable was drunk by the vampire's surviving family to prevent them from vamping out themselves.\u003c/p>\n\u003cp>In disturbing news, this vampire vaccine was used to inoculate relatives of a suspected vampire as recently as 2004.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, there you go. If you're not a fan of the über hickey, make sure you have vampire blood, garlic, salt, lard, and various seeds on your shopping list.\u003c/p>\n\n",
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"excerpt": " If you're not a fan of the über hickey, make sure you have vampire blood, garlic, salt, lard, and various seeds on your shopping list.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/coffin4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/coffin4.jpg\" alt=\"coffin\" title=\"coffin\" width=\"500\" height=\"334\" class=\"aligncenter size-full wp-image-17569\">\u003c/a>\u003c/p>\n\u003cp>\n\u003cem>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.barnesandnoble.com/w/vampiresmarts-stepahnie-vw-lucianovic/1115141061?ean=9781554840984\">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/em>\u003c/p>\n\u003cp>If you want to keep vampires at bay, you should stock your kitchen with the following vampire-fighting ingredients:\u003c/p>\n\u003cp>\u003cstrong>Salt\u003c/strong>\u003c/p>\n\u003cp>Possibly because of its antimicrobial properties or because of how often it's used in religious rituals, salt has long been used as a Vampire-Be-Gone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. In Romanian folklore, it was believed that women who ate a lot of salt during pregnancy would have a normal baby. However, if you craved a low-sodium diet, you were destined to give birth to a bouncing baby bloodsucker. Just imagine the joys of nursing that would bring!\u003c/p>\n\u003cp>2. Ever make your parents so mad that they damn you to a postmortem vampire existence? Yep, we've all been there. Well, Greek folklore talks about using saltwater to reverse this very specific situation of a parent-initiated vampire curse.\u003c/p>\n\u003cp>3. Used as a tracking device, salt would be dumped on the bedroom floor of a vampire victim. The idea was that the vampire would step in the salt and the salt would stick to his bare, vampy feet, which would then allow the \u003ca href=\"http://www.imdb.com/title/tt0118276/\">Buffys\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Abraham_Van_Helsing\">Van Helsings\u003c/a>, and \u003ca href=\"http://www.cwtv.com/shows/supernatural\">Winchester Brothers\u003c/a> of the world to follow the saline path back to the vampire's grave. \u003c/p>\n\u003cp>No word if the salt needed to be Kosher or not.\u003c/p>\n\u003cp>\u003cstrong>Seeds\u003c/strong>\u003c/p>\n\u003cp>It would appear that vampires suffered from extreme forms of OCD. According to ancient European peasant folklore, you could keep a vampire from rising and disturbing the peace if you filled his coffin with seeds. Upon waking from his dirt nap, the vampire would be compelled to count and eat all the seeds, and this would keep him occupied until sunrise. You could use carrot or mustard seed, but poppyseeds were favored because of their narcotic effect. After all, a drugged vampire is not a biting vampire.\u003c/p>\n\u003cp>If you think about it, this sort of explains why The Count on \u003cem>Sesame Street\u003c/em> is obsessed with counting.\u003c/p>\n\u003cp>\u003cstrong>Garlic\u003c/strong>\u003c/p>\n\u003cp>Okay, everyone knows garlic prevents vampire attacks, but does anyone know how that belief came into being?\u003c/p>\n\u003cp>I do.\u003c/p>\n\u003cp>It would appear that during those annoying flare-ups of the Black Plague in the 1300s, people used garlic to mask the delightful scents of death and dying. Before it was known that the Black Plague was, in fact, a plague with explainable roots in rats, people assumed that sudden high body counts were the work of vampires and thus developed the association between garlic and vampires. (A lot of medical mysteries were blamed on poor, misunderstood vampires in the olden days.)\u003c/p>\n\u003cp>There's also a Christian myth that spins a tale of Satan stomping around the Garden of Eden. Supposedly, garlic sprouted from his left footprint after he, Adam, and Eve were tossed out on their asses. Not totally sure what that has to do with vampires, since it seems more like an explanation why Satan could have benefitted from Tinactin, but stranger associations have been made.\u003c/p>\n\u003cp>(Okay, this is weird. In researching Athlete's Foot to make the above joke, it turns out garlic is an anti-fungal and is often used as a \u003ca href=\"http://www.health911.com/athletes_foot\">natural treatment for Athlete's Foot\u003c/a>!) \u003c/p>\n\u003cp>\u003cstrong>Lard\u003c/strong>\u003c/p>\n\u003cp>Because it falls five days before Christmas on the Eastern Orthodox calender, Romanians slaughtered pigs on St. Ignatius Day. (I dearly want to call it \"St. Pignatius Day,\" but I'm afraid of the heavenly ramifications.) They then took the rendered fat and gave \"suspicious corpses\" a thorough rub-down with it.\u003c/p>\n\u003cp>The reasoning behind this porcine massage is not clear, but it's just another excuse to keep \u003ca href=\"http://fattedcalf.com/omg.php\">Fatted Calf bacon\u003c/a> on hand.\u003c/p>\n\u003cp>\u003cstrong>Vampire Blood\u003c/strong>\u003c/p>\n\u003cp>People in Poland believed that if you ate bread made with the blood of a freshly-staked vampire, you'd be protected against vampire attacks. Romanians took it a step further and consumed the entire body. They'd chop up and burn the body of a suspected vampire then mix the ashes with water. This potent potable was drunk by the vampire's surviving family to prevent them from vamping out themselves.\u003c/p>\n\u003cp>In disturbing news, this vampire vaccine was used to inoculate relatives of a suspected vampire as recently as 2004.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, there you go. If you're not a fan of the über hickey, make sure you have vampire blood, garlic, salt, lard, and various seeds on your shopping list.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Week at The San Francisco Baking Institute ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Learning-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Learning-.jpg\" alt=\"Learning at San Francisco Baking Institute\" title=\"Learning at San Francisco Baking Institute\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-17669\">\u003c/a>\u003cbr>\n\u003cem>The Exploring Ingredients Class at San Francisco Baking Institute\u003c/em>\u003c/p>\n\u003cp>Last week was big for me. I took a week off from work, returned very few emails, and my dogs suffered a severe lack of exercise. Why? I spent all week baking eight hours a day at the \u003ca href=\"http://www.sfbi.com/\">San Francisco Baking Institute\u003c/a>, brushing up on my skills and learning the \"how's\" and \"why's\" behind much of the baking I do at home (\u003cem>How exactly can I make this cookie chewier? Why add potato starch here? What effect does pastry flour have on this recipe?\u003c/em>). Each day I came home with boxes of treats to share with family, friends, and coworkers along with copious notes and a head spinning with information on technique and method. After spending the weekend debriefing, I thought I'd share the top ten things I learned from my one week in pastry school. Some of the tips here are relatively basic and fundamental, others are a bit more advanced. Each could certainly use its very own post. But sometimes broad coverage is nice--it's just enough to get you inspired to break out a muffin or cake recipe for the coming week. I'd love to hear any of your own baking tips/revelations, too! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Breakfast-Pastries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Breakfast-Pastries.jpg\" alt=\"Breakfast Pastries\" title=\"Breakfast Pastries\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-17670\">\u003c/a>\u003cbr>\n\u003cem>Making Breakfast Pasties: Day 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>1. Mixing Methods:\u003c/strong> It's important to understand the different mixing methods when baking. And then to follow them. For example, when using the \"Creaming Method\" for cookies, you're really just creaming together the sugar and butter until combined. However, when making brownies, you need to integrate a lot of air into your batter when mixing your sugar and butter. This acts as your leavening agent (look at most brownie recipes and you'll notice a lack of chemical leaveners like baking soda or powder). So you'll need to mix on a higher speed for a longer period of time. If you're interested in reading more on mixing methods, \u003ca href=\"http://www.reluctantgourmet.com/how_to_bake.htm\">The Reluctant Gourmet\u003c/a> has done a nice post covering them in more detail. \u003c/p>\n\u003cp>\u003cstrong>2. Pay Attention to Your Flours:\u003c/strong> People use all different kinds of flour in pastry production for a variety of reasons. Cake flour and pastry flour have the lowest amount of protein whereas bread flour and all-purpose flour have the highest. As a general rule, the higher the amount of protein, the more structure the dough will have (think of how many cakes are so light and fluffy while traditional breads are heartier). Once you become familiar with how the various flours change the outcome of your pastries and baked goods, you can begin adapting recipes to create different textures simply by swapping the flours.\u003cbr>\n\u003cstrong>\u003cbr>\n3. All About Super-Fine Sugar:\u003c/strong> I generally use granulated sugar at home. However, this past week we worked solely with superfine sugar (unless the recipe called for powdered or liquid sugar) and I learned why: superfine sugar melts in moisture more quickly than regular granulated sugar, and is really preferable for fine textured baked goods. Try it--you may just notice a difference. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/desserts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/desserts.jpg\" alt=\"desserts\" title=\"desserts\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-17671\">\u003c/a>\u003cbr>\n\u003cem>From Angel Food Cake to Madelines: A Few of the Desserts\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\n4. Temperature Matters:\u003c/strong> Much of what you're doing when mixing various batters is creating a smooth emulsion. We've all made a recipe where the batter turned out a little too chunky or broken looking, haven't we? There are many reasons why this might happen, but the main one is that the ingredients aren't the proper temperature. If you don't have time to bring your eggs up to room temperature, mix them together in a small bowl and microwave them for 20-30 seconds until warm. And for many recipes (not including pie dough, obviously) you want your butter softened but not oily or completely melted. Pay attention to the temperature of your ingredients and you'll have smooth, silky dough more often than not.\u003cbr>\n\u003cstrong>\u003cbr>\n5. Take it Slow:\u003c/strong> Ah, cakes...a relative cousin to the cookie but with much more moisture. Because of this increased moisture, you'll notice most recipes ask that you alternate between dry and wet ingredients when combining the two together. You don't want to break the emulsion (or bind) between the butter and the eggs or your batter will start to look broken or separated. Slow down. Take your time. If a recipe asks that you alternate between the wet and the dry, there's a reason for that: don't dump your ingredients in all at once. \u003c/p>\n\u003cp>\u003cstrong>6. All About Pie Dough:\u003c/strong> I love making pies and quietly judge people who don't make their own crust. It's just so basic and tastes so much better than boxed pie crust. I was humbled this week though when I learned about the different kinds of pie crusts and why you'd want to choose one over the other depending on your fillings. It would take a few additional posts to cover the different kinds of pie doughs available to you. If you're interested in reading more, I'd check out: \u003ca href=\"http://www.amazon.com/Pastry-Bible-Rose-Levy-Beranbaum/dp/0684813483\">The Pie and Pastry Bible \u003c/a>by Rose Levy Beranbaum or \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">Joy of Cooking: All About Pies and Tarts \u003c/a>by Irma Rombauer and Marion Rombauer Becker. But for now, know that there are flaky and mealy crusts. The basic recipe is the same (a nice butter crust or a butter and lard crust), but a mealy dough is good for cream pies and wet fillings because you're incorporating the butter into the dough more (smaller chunks) thereby creating a coarse almost cornmeal like crust and a tighter dough. A flaky butter crust with large chunks of butter will always absorb more moisture making it much less ideal for cream pies and other wet fillings. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/cookies.jpg\" alt=\"Meringues and Diamond Cookies\" title=\"Meringues and Diamond Cookies\" width=\"500\" height=\"295\" class=\"alignnone size-full wp-image-17672\">\u003c/a>\u003cbr>\n\u003cem>Meringues and Diamond Cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>7. How Do I Make My Cookie ____ ?\u003c/strong> So you like your chocolate chip cookie crispy on the outside and chewy on the inside? Or maybe you like a tender, cakey cookie? How do you look at a recipe and alter it to fit your needs? A few good pointers: if you like a crispy cookie, you're looking for a recipe with low moisture and high fat and sugar. If you're looking for more of a soft cookie, the recipe will be lower in sugar and fat with a high moisture content. And if you're a chewy cookie fan, your recipe will call for more moisture and sugar and less fat. It'll also call for a stronger flour with more protein (like bread flour). What does this mean for the home baker? Experiment. If you want a chewy cookie and you're using the typical\u003ca href=\"http://allrecipes.com//Recipe/original-nestle-toll-house-chocolate-chip-cookies/Detail.aspx\"> Toll House Recipe\u003c/a>, try bread flour instead and use a bit more sugar. Take notes and compare. With the right information, you can have more control over your recipes. \u003c/p>\n\u003cp>\u003cstrong>8. Freezing and Storing:\u003c/strong> A good rule of thumb on this is to think about the moisture in your product. If there's a lot of moisture in something you've made (custards, lemon bars etc.), you generally want to avoid freezing after baking. Something with low moisture and high fat like a cookie is o.k. to freeze whereas a product with high moisture and lower fat like a soft, crumbly muffin really isn't great to freeze once baked. \u003c/p>\n\u003cp>\u003cstrong>9. All About Chilling: \u003c/strong>Have you noticed lately that many cookie recipes ask you to chill your dough in the freezer before baking? What's going on here? The most likely answer is that chilling decreases the probability that your cookies will spread when baked. Another possbility is one the New York Times stands behind with their infamous \u003ca href=\"http://www.nytimes.com/2008/07/09/dining/091crex.html\">Chocolate Chip Cookie recipe\u003c/a>: that dough tends to develop flavors when allowed to overnight, resulting in a richer, more buttery/toffee-like dough. Try it. You decide. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>10. A Few Tips for Working with Chocolate:\u003c/strong> People spend years studying chocolate and confections, but for the purposes of home baking and simple pastry production, there are a few good things to know. First, when you're melting chocolate in a double boiler, you always want to cover the bowl that the chocolate's in. The second moisture hits the chocolate mixture, you're going to run the risk of grainy chocolate. Second, don't overheat your mixture. This, too, will create lumps. Last, don't let your bowl actually touch the water. You want space in between the bowl and the water below--this is where steam is trapped and this is what's going to melt your chocolate. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Learning-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Learning-.jpg\" alt=\"Learning at San Francisco Baking Institute\" title=\"Learning at San Francisco Baking Institute\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-17669\">\u003c/a>\u003cbr>\n\u003cem>The Exploring Ingredients Class at San Francisco Baking Institute\u003c/em>\u003c/p>\n\u003cp>Last week was big for me. I took a week off from work, returned very few emails, and my dogs suffered a severe lack of exercise. Why? I spent all week baking eight hours a day at the \u003ca href=\"http://www.sfbi.com/\">San Francisco Baking Institute\u003c/a>, brushing up on my skills and learning the \"how's\" and \"why's\" behind much of the baking I do at home (\u003cem>How exactly can I make this cookie chewier? Why add potato starch here? What effect does pastry flour have on this recipe?\u003c/em>). Each day I came home with boxes of treats to share with family, friends, and coworkers along with copious notes and a head spinning with information on technique and method. After spending the weekend debriefing, I thought I'd share the top ten things I learned from my one week in pastry school. Some of the tips here are relatively basic and fundamental, others are a bit more advanced. Each could certainly use its very own post. But sometimes broad coverage is nice--it's just enough to get you inspired to break out a muffin or cake recipe for the coming week. I'd love to hear any of your own baking tips/revelations, too! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Breakfast-Pastries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Breakfast-Pastries.jpg\" alt=\"Breakfast Pastries\" title=\"Breakfast Pastries\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-17670\">\u003c/a>\u003cbr>\n\u003cem>Making Breakfast Pasties: Day 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>1. Mixing Methods:\u003c/strong> It's important to understand the different mixing methods when baking. And then to follow them. For example, when using the \"Creaming Method\" for cookies, you're really just creaming together the sugar and butter until combined. However, when making brownies, you need to integrate a lot of air into your batter when mixing your sugar and butter. This acts as your leavening agent (look at most brownie recipes and you'll notice a lack of chemical leaveners like baking soda or powder). So you'll need to mix on a higher speed for a longer period of time. If you're interested in reading more on mixing methods, \u003ca href=\"http://www.reluctantgourmet.com/how_to_bake.htm\">The Reluctant Gourmet\u003c/a> has done a nice post covering them in more detail. \u003c/p>\n\u003cp>\u003cstrong>2. Pay Attention to Your Flours:\u003c/strong> People use all different kinds of flour in pastry production for a variety of reasons. Cake flour and pastry flour have the lowest amount of protein whereas bread flour and all-purpose flour have the highest. As a general rule, the higher the amount of protein, the more structure the dough will have (think of how many cakes are so light and fluffy while traditional breads are heartier). Once you become familiar with how the various flours change the outcome of your pastries and baked goods, you can begin adapting recipes to create different textures simply by swapping the flours.\u003cbr>\n\u003cstrong>\u003cbr>\n3. All About Super-Fine Sugar:\u003c/strong> I generally use granulated sugar at home. However, this past week we worked solely with superfine sugar (unless the recipe called for powdered or liquid sugar) and I learned why: superfine sugar melts in moisture more quickly than regular granulated sugar, and is really preferable for fine textured baked goods. Try it--you may just notice a difference. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/desserts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/desserts.jpg\" alt=\"desserts\" title=\"desserts\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-17671\">\u003c/a>\u003cbr>\n\u003cem>From Angel Food Cake to Madelines: A Few of the Desserts\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\n4. Temperature Matters:\u003c/strong> Much of what you're doing when mixing various batters is creating a smooth emulsion. We've all made a recipe where the batter turned out a little too chunky or broken looking, haven't we? There are many reasons why this might happen, but the main one is that the ingredients aren't the proper temperature. If you don't have time to bring your eggs up to room temperature, mix them together in a small bowl and microwave them for 20-30 seconds until warm. And for many recipes (not including pie dough, obviously) you want your butter softened but not oily or completely melted. Pay attention to the temperature of your ingredients and you'll have smooth, silky dough more often than not.\u003cbr>\n\u003cstrong>\u003cbr>\n5. Take it Slow:\u003c/strong> Ah, cakes...a relative cousin to the cookie but with much more moisture. Because of this increased moisture, you'll notice most recipes ask that you alternate between dry and wet ingredients when combining the two together. You don't want to break the emulsion (or bind) between the butter and the eggs or your batter will start to look broken or separated. Slow down. Take your time. If a recipe asks that you alternate between the wet and the dry, there's a reason for that: don't dump your ingredients in all at once. \u003c/p>\n\u003cp>\u003cstrong>6. All About Pie Dough:\u003c/strong> I love making pies and quietly judge people who don't make their own crust. It's just so basic and tastes so much better than boxed pie crust. I was humbled this week though when I learned about the different kinds of pie crusts and why you'd want to choose one over the other depending on your fillings. It would take a few additional posts to cover the different kinds of pie doughs available to you. If you're interested in reading more, I'd check out: \u003ca href=\"http://www.amazon.com/Pastry-Bible-Rose-Levy-Beranbaum/dp/0684813483\">The Pie and Pastry Bible \u003c/a>by Rose Levy Beranbaum or \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">Joy of Cooking: All About Pies and Tarts \u003c/a>by Irma Rombauer and Marion Rombauer Becker. But for now, know that there are flaky and mealy crusts. The basic recipe is the same (a nice butter crust or a butter and lard crust), but a mealy dough is good for cream pies and wet fillings because you're incorporating the butter into the dough more (smaller chunks) thereby creating a coarse almost cornmeal like crust and a tighter dough. A flaky butter crust with large chunks of butter will always absorb more moisture making it much less ideal for cream pies and other wet fillings. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/cookies.jpg\" alt=\"Meringues and Diamond Cookies\" title=\"Meringues and Diamond Cookies\" width=\"500\" height=\"295\" class=\"alignnone size-full wp-image-17672\">\u003c/a>\u003cbr>\n\u003cem>Meringues and Diamond Cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>7. How Do I Make My Cookie ____ ?\u003c/strong> So you like your chocolate chip cookie crispy on the outside and chewy on the inside? Or maybe you like a tender, cakey cookie? How do you look at a recipe and alter it to fit your needs? A few good pointers: if you like a crispy cookie, you're looking for a recipe with low moisture and high fat and sugar. If you're looking for more of a soft cookie, the recipe will be lower in sugar and fat with a high moisture content. And if you're a chewy cookie fan, your recipe will call for more moisture and sugar and less fat. It'll also call for a stronger flour with more protein (like bread flour). What does this mean for the home baker? Experiment. If you want a chewy cookie and you're using the typical\u003ca href=\"http://allrecipes.com//Recipe/original-nestle-toll-house-chocolate-chip-cookies/Detail.aspx\"> Toll House Recipe\u003c/a>, try bread flour instead and use a bit more sugar. Take notes and compare. With the right information, you can have more control over your recipes. \u003c/p>\n\u003cp>\u003cstrong>8. Freezing and Storing:\u003c/strong> A good rule of thumb on this is to think about the moisture in your product. If there's a lot of moisture in something you've made (custards, lemon bars etc.), you generally want to avoid freezing after baking. Something with low moisture and high fat like a cookie is o.k. to freeze whereas a product with high moisture and lower fat like a soft, crumbly muffin really isn't great to freeze once baked. \u003c/p>\n\u003cp>\u003cstrong>9. All About Chilling: \u003c/strong>Have you noticed lately that many cookie recipes ask you to chill your dough in the freezer before baking? What's going on here? The most likely answer is that chilling decreases the probability that your cookies will spread when baked. Another possbility is one the New York Times stands behind with their infamous \u003ca href=\"http://www.nytimes.com/2008/07/09/dining/091crex.html\">Chocolate Chip Cookie recipe\u003c/a>: that dough tends to develop flavors when allowed to overnight, resulting in a richer, more buttery/toffee-like dough. Try it. You decide. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>10. A Few Tips for Working with Chocolate:\u003c/strong> People spend years studying chocolate and confections, but for the purposes of home baking and simple pastry production, there are a few good things to know. First, when you're melting chocolate in a double boiler, you always want to cover the bowl that the chocolate's in. The second moisture hits the chocolate mixture, you're going to run the risk of grainy chocolate. Second, don't overheat your mixture. This, too, will create lumps. Last, don't let your bowl actually touch the water. You want space in between the bowl and the water below--this is where steam is trapped and this is what's going to melt your chocolate. \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/24/2010/09/IMG_56381.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_56381.jpg\" alt=\"Kate McDermott\" title=\"Kate McDermott\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-16802\">\u003c/a>\u003cbr>\n\u003cem>Kate McDermott laughing over pie\u003c/em>\u003c/p>\n\u003cp>If you haven't heard of \u003ca href=\"http://www.artofthepie.com/artofthepie/Welcome.html\">Kate McDermott\u003c/a>, you're missing out. I first learned about her from a few Seattle friends who had taken her pie-making classes and insisted that it changed the way they thought about crust. And these are kitchen savvy people. Then I read somewhere that Ruth Reichl deemed Kate's crust an \"absolutely perfect crust.\" That's about the time I started stalking Kate. I'd go to her website to see if she was planning on teaching in the Bay Area. No luck. I started following her \u003ca href=\"http://twitter.com/katemcdermott\">@katemcdermott\u003c/a> on twitter to see if she'd give away hints there. Then I finally wrote her an email asking if she'd consider teaching a class the weekend I was going to be up in Seattle in August. And voila--a few weeks later, I heard that she'd decided to do a shortened version of her regular class at \u003ca href=\"http://www.dianesmarketkitchen.com/\">Dianne's Market Kitchen\u003c/a> as a demo. I signed up immediately. And like the rest of the folks who have written \u003ca href=\"http://www.artofthepie.com/artofthepie/Testimonials.html\">testimonials\u003c/a>, I'm forever changed when it comes to pie. \u003c/p>\n\u003cp>So today, with her blessing, I'm going to share with you her infamous recipe and all of her fabulous tips. And of course some photos so you feel like you were along for the ride. Kate's come to the conclusion that there are three types of pie people in this world: makers, eaters, and seekers. After taking this class, you can literally be all three at one time. First things first: if you actually sit and listen to Kate, she's incredibly wise. Pie or no pie. While pie crust can make people uptight and anxious, Kate has a calming 'everything will turn out fine' demeanor. She says about the crust: \"Just feel it...we all know how to do this stuff.\" Later in class she states how \"it's simple--otherwise we still wouldn't all be doing it.\" And my favorite Kate quote: \"Everything turns out fine in pie.\" Ah, a breath of fresh air in an often complex pie-making world. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pie-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pie-2.jpg\" alt=\"Making Pie with Kate McDermott\" title=\"Making Pie with Kate McDermott\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16794\">\u003c/a>\u003cbr>\n\u003cem>Kate and Dianne showing off the amazing peach pie\u003c/em>\u003c/p>\n\u003cp>The other thing that struck me immediately about the way Kate approaches pie is that she sets an intention for each pie. If you practice yoga, you'll recognize the practice of setting an intention before you begin: sending out some good vibes to someone struggling or someone that needs a little extra light in their day. Kate does this with each pie she makes. Regardless of whether or not this is a little too touchy-feely for you, it's a great reminder to be conscious and aware when we set out to bake pie. After Kate set an intention to send good thoughts to a friend struggling with cancer, I knew this would be a special class. This wasn't just a peach pie. This was a peach pie baked with love, skill, and deliberate thoughtfulness and care. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5631.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5631.jpg\" alt=\"Kate setting an intention\" title=\"Kate setting an intention\" width=\"500\" height=\"443\" class=\"alignnone size-full wp-image-16797\">\u003c/a>\u003cbr>\n\u003cem>Setting an intention for her pie\u003c/em>\u003c/p>\n\u003cp>Now for a few nuts and bolts. Where to begin? Ingredients and equipment seems like a logical start. \u003c/p>\n\u003cp>\u003cstrong>Ingredients and Equipment\u003c/strong>\u003cbr>\nKate uses King Arthur Flour, Kerry Gold Irish Butter (she buys it from Trader Joe's--the best deal in town, she insists), and leaf lard she orders from a small farm in Pennsylvania. And perhaps most importantly, she insists on using only the most superior fruit you can buy. That way, you don't need to add much sugar at all. In our class, we used \u003ca href=\"http://www.froghollow.com/\">Frog Hollow \u003c/a>Cal Red peaches and nothing more than a little sugar, flour, salt, tapioca, and nutmeg. It turned out absolutely dreamy. \u003c/p>\n\u003cp>As far as equipment, Kate uses either an 8-inch or 9-inch pan and admits to loving many kinds of pans--from ceramic to glass. She does advise, however, to stay away from those disposable aluminum pie pans because they interfere with the even temperature of the pie crust. Kate also uses a dowel pin and a pastry cloth to roll out her dough. You can find both at your local food supply store. \u003c/p>\n\u003cp>After discussing ingredients and equipment, Kate began to speak about pie in general, and the elements that make up a good pie: \u003c/p>\n\u003cp>\u003cstrong>4 Elements of a Pie Filling:\u003c/strong>\u003cbr>\n1) Superior Fruit\u003cbr>\n2) Thickener\u003cbr>\n3) Seasoning\u003cbr>\n4) Sweetener\u003c/p>\n\u003cp>\u003cstrong>Pie Filling: Fruit\u003c/strong>\u003cbr>\nWith any good fruit pie, there are some considerations that will make a ho-hum pie extraordinary. Kate weighs in:\u003c/p>\n\u003cul>\n\u003cli>Quantity: O.K., so this tip is genius in my opinion. I always struggle with how much fruit it will take to make my pie filling. Kate uses a method where she takes whole peaches (or apples, or whatever you're using) and literally places them in the pie pan. Once it's full, you've got enough fruit. In our case with this pie, I believe we used 4 large peaches for our 8-inch dish.\u003c/li>\n\u003cli>To peel or not to peel: Kate doesn't bother. Ever. I love this about her.\u003c/li>\n\u003cli>Choosing the best fruit: With peaches, Kate says you want to see gold coming out of the rim (not green) of the peach--that way, you know it's gotten all of the sun and nutrients available to it. And when you're choosing a peach, a heavy peach means it has more sugar.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5635.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5635.jpg\" alt=\"Pie Filling\" title=\"Pie Filling\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16798\">\u003c/a>\u003cbr>\n\u003cem>New Trick to Figure out How Many Peaches to Include\u003c/em>\u003c/p>\n\u003cp>As we watched Kate make, form, and roll out her crust she gave many invaluable tips that I've used since and have seen great improvements in my pies. Here they are, in no particular order:\u003c/p>\n\u003cp>\u003cstrong>Kate's Crust Tips:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Cold, cold, cold: Everything must be cold. I was surprised to learn that Kate not only uses cold butter and lard, but she also keeps her butter, her rolling pin, her bowl--even the pastry cloth in the freezer.\u003c/li>\n\u003cli>Adding water to your dough: Kate says two things: it's not precise, and go slow. She mentions a 3-2-1 formula where she adds 3 Tbsp. of water to begin and advises to just quickly move the dough around (you're not doing a thorough mixing here) and press together to see if it holds. If it doesn't, add 2 Tbsp. more. A good rule of thumb: the colder the fat, the more water you’re going to need. And an important side-note: Don’t get ice into the dough! When asked if she likes to err on the wet or dry side with her pie crust, Kate says she'd much rather err on the wet side (apparently, Ruth Reichl agrees).\u003c/li>\n\u003cli>Forming your dough: Cut your dough ball in half and you should see marbling. You want two “chubby disks” (about 4 inches by 1.5 inch). Wrap your disks in dough and then actually shape them how you'd like while they're in the plastic wrap (this was a revelation to me).\u003c/li>\n\u003cli>Rolling out your dough: After chilling your \"chubby disks\" for at least an hour, you want to take them out and gently tap them with your rolling pin. Kate says this is to kind of jar it awake and let it know you mean business. You want to put a nice amount of flour down on your pastry cloth, and roll out slowly (without worrying about cracks) from fingertips to palms, out and back. Brush off the extra flour as you go with a pastry brush. Kate says you want the pie dough \"as thin as glass and only as large as it needs to be.\" That's how you know when you're done.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pie-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pie-1.jpg\" alt=\"Making Pie Dough\" title=\"Making Pie Dough\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16795\">\u003c/a>\u003cbr>\n\u003cem>Forming Our Pie!\u003c/em>\u003c/p>\n\u003cp>And now that you're inundated with tips and advice, here is the recipe for Kate's award-winning crust. I will say that nothing could ever replace sitting across from her and watching her make it herself. And I look forward to one day actually taking her longer participation course. Maybe if we all start stalking her and sending her emails, she'll decide to take this pie-crust madness on the road. Until then...\u003c/p>\n\u003cp>\u003cstrong>Kate's Infamous Pie Crust\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n2 1/2 cups King Arthur Unbleached White Flour (red bag)\u003cbr>\n8 Tbsp. leaf lard, cut into various small pieces, pea to walnut size\u003cbr>\n8 Tbsp. Irish butter, cut into various small pieces, pea to walnut size\u003cbr>\n1/2 tsp. kosher salt\u003cbr>\n6-8 Tbsp. ice water (this is an average--Kate's used anywhere between 3-15 Tbsp. at a time)\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\n1. Combine all ingredients except the ice water in a large, cold bowl.\u003cbr>\n2. With clean hands, blend the mixture together until it looks like course meal with some lumps in it. Lumps=flaky pie!\u003cbr>\n3. Sprinkle ice water over mixture and stir lightly with a fork.\u003cbr>\n4. Squeeze a handful of dough together. Mix in a bit more water if it doesn't keep together.\u003cbr>\n5. Divide the dough in half and make two chubby disks about 5 inches across. Wrap each disk separately in plastic wrap and chill for 1 hour.\u003cbr>\n6. Take out one disk and put on a well-floured board. Sprinkle some flour onto the top of the disk and thump the top several times. Turn it over and thump the other side.\u003cbr>\n7. Sprinkle more flour onto the top of the crust if needed to keep the pin from sticking and roll the crust out from the center in all directions. When it's an inch or so larger than your pie pan, fold the dough over the top of the pin and lay it in the pie pan carefully.\u003cbr>\n8. Don't worry if the crust needs to be patched together; just paint a little water where it needs to be patched and \"glue\" on the patch pieces.\u003cbr>\n9. Put the filling in the pie and repeat the process with the other disk. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Notes on Filling and Baking: fill with your favorite fruit filling. For a peach pie similar to the one we made in Seattle, use adequate peaches, a pinch of salt, 2.5 swipes of nutmeg (this is the one spot where she seemed quite precise), 1/2 cup sugar, 1/3 cup flour, and 1 1/2 tsp. quick cooking tapioca. Then, crimp edges and cut vent holes. Paint egg white wash on top of pie and sprinkle with a little sugar. Then bake for 15 minutes at 425 F. Reduce heat to 350 F and bake for 35 minutes more.\u003cbr>\n\u003c/em>\u003cbr>\nThen, as Kate says, \"Eat Pie, Be Happy.\"\u003cbr>\nFor more pie musings from Kate, you can check out her blog \u003ca href=\"http://artofthepie.com/wordpress/\">Art of Pie\u003c/a> for more pie musings. \u003c/p>\n\n",
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"excerpt": "If you haven't heard of Kate McDermott, you're missing out. I first learned about her from a few Seattle friends who had taken her pie-making classes and insisted that it changed the way they thought about crust. And these are kitchen savvy people. Then I read somewhere that Ruth Reichl deemed Kate's crust an \"absolutely perfect crust.\" That's about the time I started stalking Kate. I'd go to her website to see if she was planning on teaching in the Bay Area. No luck. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_56381.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_56381.jpg\" alt=\"Kate McDermott\" title=\"Kate McDermott\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-16802\">\u003c/a>\u003cbr>\n\u003cem>Kate McDermott laughing over pie\u003c/em>\u003c/p>\n\u003cp>If you haven't heard of \u003ca href=\"http://www.artofthepie.com/artofthepie/Welcome.html\">Kate McDermott\u003c/a>, you're missing out. I first learned about her from a few Seattle friends who had taken her pie-making classes and insisted that it changed the way they thought about crust. And these are kitchen savvy people. Then I read somewhere that Ruth Reichl deemed Kate's crust an \"absolutely perfect crust.\" That's about the time I started stalking Kate. I'd go to her website to see if she was planning on teaching in the Bay Area. No luck. I started following her \u003ca href=\"http://twitter.com/katemcdermott\">@katemcdermott\u003c/a> on twitter to see if she'd give away hints there. Then I finally wrote her an email asking if she'd consider teaching a class the weekend I was going to be up in Seattle in August. And voila--a few weeks later, I heard that she'd decided to do a shortened version of her regular class at \u003ca href=\"http://www.dianesmarketkitchen.com/\">Dianne's Market Kitchen\u003c/a> as a demo. I signed up immediately. And like the rest of the folks who have written \u003ca href=\"http://www.artofthepie.com/artofthepie/Testimonials.html\">testimonials\u003c/a>, I'm forever changed when it comes to pie. \u003c/p>\n\u003cp>So today, with her blessing, I'm going to share with you her infamous recipe and all of her fabulous tips. And of course some photos so you feel like you were along for the ride. Kate's come to the conclusion that there are three types of pie people in this world: makers, eaters, and seekers. After taking this class, you can literally be all three at one time. First things first: if you actually sit and listen to Kate, she's incredibly wise. Pie or no pie. While pie crust can make people uptight and anxious, Kate has a calming 'everything will turn out fine' demeanor. She says about the crust: \"Just feel it...we all know how to do this stuff.\" Later in class she states how \"it's simple--otherwise we still wouldn't all be doing it.\" And my favorite Kate quote: \"Everything turns out fine in pie.\" Ah, a breath of fresh air in an often complex pie-making world. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pie-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pie-2.jpg\" alt=\"Making Pie with Kate McDermott\" title=\"Making Pie with Kate McDermott\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16794\">\u003c/a>\u003cbr>\n\u003cem>Kate and Dianne showing off the amazing peach pie\u003c/em>\u003c/p>\n\u003cp>The other thing that struck me immediately about the way Kate approaches pie is that she sets an intention for each pie. If you practice yoga, you'll recognize the practice of setting an intention before you begin: sending out some good vibes to someone struggling or someone that needs a little extra light in their day. Kate does this with each pie she makes. Regardless of whether or not this is a little too touchy-feely for you, it's a great reminder to be conscious and aware when we set out to bake pie. After Kate set an intention to send good thoughts to a friend struggling with cancer, I knew this would be a special class. This wasn't just a peach pie. This was a peach pie baked with love, skill, and deliberate thoughtfulness and care. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5631.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5631.jpg\" alt=\"Kate setting an intention\" title=\"Kate setting an intention\" width=\"500\" height=\"443\" class=\"alignnone size-full wp-image-16797\">\u003c/a>\u003cbr>\n\u003cem>Setting an intention for her pie\u003c/em>\u003c/p>\n\u003cp>Now for a few nuts and bolts. Where to begin? Ingredients and equipment seems like a logical start. \u003c/p>\n\u003cp>\u003cstrong>Ingredients and Equipment\u003c/strong>\u003cbr>\nKate uses King Arthur Flour, Kerry Gold Irish Butter (she buys it from Trader Joe's--the best deal in town, she insists), and leaf lard she orders from a small farm in Pennsylvania. And perhaps most importantly, she insists on using only the most superior fruit you can buy. That way, you don't need to add much sugar at all. In our class, we used \u003ca href=\"http://www.froghollow.com/\">Frog Hollow \u003c/a>Cal Red peaches and nothing more than a little sugar, flour, salt, tapioca, and nutmeg. It turned out absolutely dreamy. \u003c/p>\n\u003cp>As far as equipment, Kate uses either an 8-inch or 9-inch pan and admits to loving many kinds of pans--from ceramic to glass. She does advise, however, to stay away from those disposable aluminum pie pans because they interfere with the even temperature of the pie crust. Kate also uses a dowel pin and a pastry cloth to roll out her dough. You can find both at your local food supply store. \u003c/p>\n\u003cp>After discussing ingredients and equipment, Kate began to speak about pie in general, and the elements that make up a good pie: \u003c/p>\n\u003cp>\u003cstrong>4 Elements of a Pie Filling:\u003c/strong>\u003cbr>\n1) Superior Fruit\u003cbr>\n2) Thickener\u003cbr>\n3) Seasoning\u003cbr>\n4) Sweetener\u003c/p>\n\u003cp>\u003cstrong>Pie Filling: Fruit\u003c/strong>\u003cbr>\nWith any good fruit pie, there are some considerations that will make a ho-hum pie extraordinary. Kate weighs in:\u003c/p>\n\u003cul>\n\u003cli>Quantity: O.K., so this tip is genius in my opinion. I always struggle with how much fruit it will take to make my pie filling. Kate uses a method where she takes whole peaches (or apples, or whatever you're using) and literally places them in the pie pan. Once it's full, you've got enough fruit. In our case with this pie, I believe we used 4 large peaches for our 8-inch dish.\u003c/li>\n\u003cli>To peel or not to peel: Kate doesn't bother. Ever. I love this about her.\u003c/li>\n\u003cli>Choosing the best fruit: With peaches, Kate says you want to see gold coming out of the rim (not green) of the peach--that way, you know it's gotten all of the sun and nutrients available to it. And when you're choosing a peach, a heavy peach means it has more sugar.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5635.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5635.jpg\" alt=\"Pie Filling\" title=\"Pie Filling\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16798\">\u003c/a>\u003cbr>\n\u003cem>New Trick to Figure out How Many Peaches to Include\u003c/em>\u003c/p>\n\u003cp>As we watched Kate make, form, and roll out her crust she gave many invaluable tips that I've used since and have seen great improvements in my pies. Here they are, in no particular order:\u003c/p>\n\u003cp>\u003cstrong>Kate's Crust Tips:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Cold, cold, cold: Everything must be cold. I was surprised to learn that Kate not only uses cold butter and lard, but she also keeps her butter, her rolling pin, her bowl--even the pastry cloth in the freezer.\u003c/li>\n\u003cli>Adding water to your dough: Kate says two things: it's not precise, and go slow. She mentions a 3-2-1 formula where she adds 3 Tbsp. of water to begin and advises to just quickly move the dough around (you're not doing a thorough mixing here) and press together to see if it holds. If it doesn't, add 2 Tbsp. more. A good rule of thumb: the colder the fat, the more water you’re going to need. And an important side-note: Don’t get ice into the dough! When asked if she likes to err on the wet or dry side with her pie crust, Kate says she'd much rather err on the wet side (apparently, Ruth Reichl agrees).\u003c/li>\n\u003cli>Forming your dough: Cut your dough ball in half and you should see marbling. You want two “chubby disks” (about 4 inches by 1.5 inch). Wrap your disks in dough and then actually shape them how you'd like while they're in the plastic wrap (this was a revelation to me).\u003c/li>\n\u003cli>Rolling out your dough: After chilling your \"chubby disks\" for at least an hour, you want to take them out and gently tap them with your rolling pin. Kate says this is to kind of jar it awake and let it know you mean business. You want to put a nice amount of flour down on your pastry cloth, and roll out slowly (without worrying about cracks) from fingertips to palms, out and back. Brush off the extra flour as you go with a pastry brush. Kate says you want the pie dough \"as thin as glass and only as large as it needs to be.\" That's how you know when you're done.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pie-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pie-1.jpg\" alt=\"Making Pie Dough\" title=\"Making Pie Dough\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16795\">\u003c/a>\u003cbr>\n\u003cem>Forming Our Pie!\u003c/em>\u003c/p>\n\u003cp>And now that you're inundated with tips and advice, here is the recipe for Kate's award-winning crust. I will say that nothing could ever replace sitting across from her and watching her make it herself. And I look forward to one day actually taking her longer participation course. Maybe if we all start stalking her and sending her emails, she'll decide to take this pie-crust madness on the road. Until then...\u003c/p>\n\u003cp>\u003cstrong>Kate's Infamous Pie Crust\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n2 1/2 cups King Arthur Unbleached White Flour (red bag)\u003cbr>\n8 Tbsp. leaf lard, cut into various small pieces, pea to walnut size\u003cbr>\n8 Tbsp. Irish butter, cut into various small pieces, pea to walnut size\u003cbr>\n1/2 tsp. kosher salt\u003cbr>\n6-8 Tbsp. ice water (this is an average--Kate's used anywhere between 3-15 Tbsp. at a time)\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\n1. Combine all ingredients except the ice water in a large, cold bowl.\u003cbr>\n2. With clean hands, blend the mixture together until it looks like course meal with some lumps in it. Lumps=flaky pie!\u003cbr>\n3. Sprinkle ice water over mixture and stir lightly with a fork.\u003cbr>\n4. Squeeze a handful of dough together. Mix in a bit more water if it doesn't keep together.\u003cbr>\n5. Divide the dough in half and make two chubby disks about 5 inches across. Wrap each disk separately in plastic wrap and chill for 1 hour.\u003cbr>\n6. Take out one disk and put on a well-floured board. Sprinkle some flour onto the top of the disk and thump the top several times. Turn it over and thump the other side.\u003cbr>\n7. Sprinkle more flour onto the top of the crust if needed to keep the pin from sticking and roll the crust out from the center in all directions. When it's an inch or so larger than your pie pan, fold the dough over the top of the pin and lay it in the pie pan carefully.\u003cbr>\n8. Don't worry if the crust needs to be patched together; just paint a little water where it needs to be patched and \"glue\" on the patch pieces.\u003cbr>\n9. Put the filling in the pie and repeat the process with the other disk. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Notes on Filling and Baking: fill with your favorite fruit filling. For a peach pie similar to the one we made in Seattle, use adequate peaches, a pinch of salt, 2.5 swipes of nutmeg (this is the one spot where she seemed quite precise), 1/2 cup sugar, 1/3 cup flour, and 1 1/2 tsp. quick cooking tapioca. Then, crimp edges and cut vent holes. Paint egg white wash on top of pie and sprinkle with a little sugar. Then bake for 15 minutes at 425 F. Reduce heat to 350 F and bake for 35 minutes more.\u003cbr>\n\u003c/em>\u003cbr>\nThen, as Kate says, \"Eat Pie, Be Happy.\"\u003cbr>\nFor more pie musings from Kate, you can check out her blog \u003ca href=\"http://artofthepie.com/wordpress/\">Art of Pie\u003c/a> for more pie musings. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "From Orchard to Oven Pie Workshop",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/chalkboard500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/chalkboard500.jpg\" alt=\"Orchard to Oven chalkboard\" title=\"Orchard to Oven chalkboard\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17253\">\u003c/a>\u003c/p>\n\u003cp>Even a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/22/calling-the-pie-therapist/\">pie therapist\u003c/a> needs professional development. Or maybe there's just no nicer way to spend a Sunday afternoon than bumping along in the back of a pickup truck, perched on a hay bale, out to pick fresh apples for a pie. \u003c/p>\n\u003cp>Tipped off by a friend who lives in Petaluma and knows my fondness for (one might say obsession with) pie, I headed out to the rolling hills of rural Sonoma last weekend, joining 19 other local pie enthusiasts for Two Rock Ranch's \u003ca href=\"http://tworockranch.com/\">Orchard to Oven Pie Workshop\u003c/a>, a three-hour event hosted by ranch owner and orchardist Kathy Tresch and taught by chef, caterer, and blogger \u003ca href=\"http://melonicourtway.typepad.com/\">Meloni Courtway\u003c/a>.\u003c/p>\n\u003cp>Two Rock Ranch has been in the Tresch family since 1905, when the family of Kathy's husband Joe started it as 300-acre dairy farm. Over the years, they added to the farm piece and piece, and it now stretches across some 2000 acres. The dairy was certified organic in 1995, the second (after Straus) organic dairy in California. Straus Organic Creamery has kindly donated the butter for all the classes, making our pies truly local, since the Tresch dairy supplies nearly two-thirds of the milk processed by Straus. \u003c/p>\n\u003cp>Kathy's pet project now is Olympia's Orchard, 8 acres of fruit trees spread out over several fenced-in parcels throughout the farm. Since 2004, she's planted some 500 trees, with over 50 varieties of apples alone. Many of them are hard-to-find antique and heirloom types, such as Cox's Orange Pippin and Kidd's Orange Red, along with newer varieties like Freedom, Pink Pearl, and Gold Rush, all chosen especially for the area's mild climate, so unlike the icy winters that many of the more common East Coast varieties (Macintosh, Macoun) require. The trees, planted on dwarfing rootstock and farmed organically, are charmingly petite, laden with fruit that all but drops into our hands. Pick 10 each, Kathy tells us, and it's nearly impossible to stop plucking the fat bright-red Jonathans, tart-sweet and perfect for pies. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apple-picking500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apple-picking500.jpg\" alt=\"apple picking\" title=\"apple picking\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17266\">\u003c/a>\u003c/p>\n\u003cp>Before we start, Kathy tells us a little of the history of the place, its beginnings as a land of plenty for the native Miwoks, then as a farm homestead for Charlie and Lena Hall. They plowed with horses, ate their dinners off dishes brought West by covered wagon. Kathy holds up Miwok mortars and pestles, horseshoes and bits of blue-patterned china that she's found in the dirt over the years. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apple-basket500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apple-basket500.jpg\" alt=\"apple basket\" title=\"apple basket\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17269\">\u003c/a>\u003c/p>\n\u003cp>Once our bushel baskets are half-filled, we pile back onto the hay bales for the bumpy ride back to the ranch. There, we find a long table on the porch lined with bowl after bowl, bags of flour and sugar, and Meloni, smiling in a white chef's jacket. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/kathy-meloni500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/kathy-meloni500.jpg\" alt=\"Kathy and Meloni\" title=\"Kathy and Meloni\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17271\">\u003c/a>\u003c/p>\n\u003cp>Meloni, a California Culinary Academy grad who was dubbed the \"Best Baker in America\" by no less than Martha Stewart, thanks to killer recipes for Pumpkin Scones and Persimmon-White Chocolate Bread Pudding, says this is her very favorite job ever, talking and making and eating pie. She tells us that those of us with chilly hands are born pie makers; the warm-handed ones need to make sure they use cold butter, very cold ice water, and a good pastry hoop to keep their dough light and flaky, not oily-warm. \u003c/p>\n\u003cp>Another tip? Ignore all those recipes that reference \"small peas\" in describing the perfect texture of pie dough. Don't think peas, think oatmeal, says Meloni. This is a surprise to me, since I've always leaned towards the rough and nubbly to get maximum flakiness. Use short, sharp downward strokes of the pastry hoop, she says, and turn the bowl as you go. \u003c/p>\n\u003cp>I keep going, farther than I usually would, until my butter and flour are as sandy as quick-cooking dry oatmeal. In goes the water, and the dough is patted into shaggy mounds, then set aside to chill. \u003c/p>\n\u003cp>Now it's onto the apple-peeling and slicing, and soon we're rolling out our doughs and piling them high with cinnamon-sugared apples. The pies go into the outdoor brick oven that Kathy has been tending. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Brick-Oven-Pies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Brick-Oven-Pies500.jpg\" alt=\"brick oven pies\" title=\"brick oven pies\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17274\">\u003c/a>\u003cem>Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Rinsing the sugar and butter from our hands, we wander into the great room at the lodge, where a fire is burning in the fireplace under a massive, glowering mounted buffalo head and there's Baletto Russian River Valley gewurztraminer to sip, delectable apple-arugula-bacon-cheese flatbread and blue cheese, apple, honey and walnut crostini to nibble, and half a dozen different types of apple to sample. \u003c/p>\n\u003cp>When the platters are reduced to crumbs, we head back outside, to see all our beautiful pies--each so different, though we all used the same ingredients--laid out on the porch, hot and steaming with the scent of autumn. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pies500.jpg\" alt=\"pies\" title=\"pies\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17276\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Register for the season's final\u003ca href=\"http://www.eventbrite.com/event/862671273?ref=ecount\"> Oven to Orchard Apple Pie Workshop\u003c/a> on Sunday, Sept. 26th at 10am. $48/person includes orchard tour, pie class, apple tasting, wine and apple-inspired snacks, and your own apple pie to take home. Workshop lasts approximately 3 hours. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/prettypie500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/prettypie500.jpg\" alt=\"pretty pie\" title=\"pretty pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17277\">\u003c/a>\u003cem>The author's pie\u003c/em>\u003c/p>\n\n",
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"excerpt": "Is there any nicer way to spend an autumn afternoon than bumping along in the back of a pickup truck, out to pick fresh organic apples for a pie? Pie therapist Stephanie gets tips from the pros at Two Rock Ranch's Orchard to Oven Pie Workshop.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/chalkboard500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/chalkboard500.jpg\" alt=\"Orchard to Oven chalkboard\" title=\"Orchard to Oven chalkboard\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17253\">\u003c/a>\u003c/p>\n\u003cp>Even a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/22/calling-the-pie-therapist/\">pie therapist\u003c/a> needs professional development. Or maybe there's just no nicer way to spend a Sunday afternoon than bumping along in the back of a pickup truck, perched on a hay bale, out to pick fresh apples for a pie. \u003c/p>\n\u003cp>Tipped off by a friend who lives in Petaluma and knows my fondness for (one might say obsession with) pie, I headed out to the rolling hills of rural Sonoma last weekend, joining 19 other local pie enthusiasts for Two Rock Ranch's \u003ca href=\"http://tworockranch.com/\">Orchard to Oven Pie Workshop\u003c/a>, a three-hour event hosted by ranch owner and orchardist Kathy Tresch and taught by chef, caterer, and blogger \u003ca href=\"http://melonicourtway.typepad.com/\">Meloni Courtway\u003c/a>.\u003c/p>\n\u003cp>Two Rock Ranch has been in the Tresch family since 1905, when the family of Kathy's husband Joe started it as 300-acre dairy farm. Over the years, they added to the farm piece and piece, and it now stretches across some 2000 acres. The dairy was certified organic in 1995, the second (after Straus) organic dairy in California. Straus Organic Creamery has kindly donated the butter for all the classes, making our pies truly local, since the Tresch dairy supplies nearly two-thirds of the milk processed by Straus. \u003c/p>\n\u003cp>Kathy's pet project now is Olympia's Orchard, 8 acres of fruit trees spread out over several fenced-in parcels throughout the farm. Since 2004, she's planted some 500 trees, with over 50 varieties of apples alone. Many of them are hard-to-find antique and heirloom types, such as Cox's Orange Pippin and Kidd's Orange Red, along with newer varieties like Freedom, Pink Pearl, and Gold Rush, all chosen especially for the area's mild climate, so unlike the icy winters that many of the more common East Coast varieties (Macintosh, Macoun) require. The trees, planted on dwarfing rootstock and farmed organically, are charmingly petite, laden with fruit that all but drops into our hands. Pick 10 each, Kathy tells us, and it's nearly impossible to stop plucking the fat bright-red Jonathans, tart-sweet and perfect for pies. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apple-picking500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apple-picking500.jpg\" alt=\"apple picking\" title=\"apple picking\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17266\">\u003c/a>\u003c/p>\n\u003cp>Before we start, Kathy tells us a little of the history of the place, its beginnings as a land of plenty for the native Miwoks, then as a farm homestead for Charlie and Lena Hall. They plowed with horses, ate their dinners off dishes brought West by covered wagon. Kathy holds up Miwok mortars and pestles, horseshoes and bits of blue-patterned china that she's found in the dirt over the years. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apple-basket500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apple-basket500.jpg\" alt=\"apple basket\" title=\"apple basket\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17269\">\u003c/a>\u003c/p>\n\u003cp>Once our bushel baskets are half-filled, we pile back onto the hay bales for the bumpy ride back to the ranch. There, we find a long table on the porch lined with bowl after bowl, bags of flour and sugar, and Meloni, smiling in a white chef's jacket. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/kathy-meloni500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/kathy-meloni500.jpg\" alt=\"Kathy and Meloni\" title=\"Kathy and Meloni\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17271\">\u003c/a>\u003c/p>\n\u003cp>Meloni, a California Culinary Academy grad who was dubbed the \"Best Baker in America\" by no less than Martha Stewart, thanks to killer recipes for Pumpkin Scones and Persimmon-White Chocolate Bread Pudding, says this is her very favorite job ever, talking and making and eating pie. She tells us that those of us with chilly hands are born pie makers; the warm-handed ones need to make sure they use cold butter, very cold ice water, and a good pastry hoop to keep their dough light and flaky, not oily-warm. \u003c/p>\n\u003cp>Another tip? Ignore all those recipes that reference \"small peas\" in describing the perfect texture of pie dough. Don't think peas, think oatmeal, says Meloni. This is a surprise to me, since I've always leaned towards the rough and nubbly to get maximum flakiness. Use short, sharp downward strokes of the pastry hoop, she says, and turn the bowl as you go. \u003c/p>\n\u003cp>I keep going, farther than I usually would, until my butter and flour are as sandy as quick-cooking dry oatmeal. In goes the water, and the dough is patted into shaggy mounds, then set aside to chill. \u003c/p>\n\u003cp>Now it's onto the apple-peeling and slicing, and soon we're rolling out our doughs and piling them high with cinnamon-sugared apples. The pies go into the outdoor brick oven that Kathy has been tending. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Brick-Oven-Pies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Brick-Oven-Pies500.jpg\" alt=\"brick oven pies\" title=\"brick oven pies\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17274\">\u003c/a>\u003cem>Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Rinsing the sugar and butter from our hands, we wander into the great room at the lodge, where a fire is burning in the fireplace under a massive, glowering mounted buffalo head and there's Baletto Russian River Valley gewurztraminer to sip, delectable apple-arugula-bacon-cheese flatbread and blue cheese, apple, honey and walnut crostini to nibble, and half a dozen different types of apple to sample. \u003c/p>\n\u003cp>When the platters are reduced to crumbs, we head back outside, to see all our beautiful pies--each so different, though we all used the same ingredients--laid out on the porch, hot and steaming with the scent of autumn. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pies500.jpg\" alt=\"pies\" title=\"pies\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17276\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Register for the season's final\u003ca href=\"http://www.eventbrite.com/event/862671273?ref=ecount\"> Oven to Orchard Apple Pie Workshop\u003c/a> on Sunday, Sept. 26th at 10am. $48/person includes orchard tour, pie class, apple tasting, wine and apple-inspired snacks, and your own apple pie to take home. Workshop lasts approximately 3 hours. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/prettypie500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/prettypie500.jpg\" alt=\"pretty pie\" title=\"pretty pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17277\">\u003c/a>\u003cem>The author's pie\u003c/em>\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/24/2010/08/olive-oil-granola1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/olive-oil-granola1.jpg\" alt=\"olive oil granola\" title=\"olive oil granola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16051\">\u003c/a>\u003cbr>\n\u003cem>Olive Oil Granola with Cherries and Pecans\u003c/em>\u003c/p>\n\u003cp>I recently made this granola on my own blog, so naturally I was hesitant to write about it here. But you know what? Every time I crack open my jar of granola in the morning, I feel like singing from the rooftops. And I've made this recipe two additional times since writing about it, and have discovered a few tweaks and changes I'm excited to share with you. It's now utterly perfect. \u003c/p>\n\u003cp>Now, do you all remember the craze last fall when everyone was talking about the \u003ca href=\"http://www.nytimes.com/2009/07/15/dining/151arex.html\">New York Times' Olive Oil Granola recipe\u003c/a>? It seemed like food bloggers and food writers couldn't get enough. I began seeing it slowly pop up in little area cafes and my friend's mom made me a batch after a particularly hard week at work. I was hooked. But I never made the stuff on my own because I've always had a recipe I stick by. You know your old standards that you just can't cheat on? Yeah, that's my granola. The one I started making while living in Boulder, CO that uses orange juice for sweetener. Kind of a cliche (if you've ever visited Boulder, CO).\u003c/p>\n\u003cp>Then lately, I've noticed this resurgence of recipes calling for olive oil instead of butter or more traditional vegetable oil. It's obviously cool health-wise, but it also lends a very distinct flavor to baked goods that you just can't achieve another way. If you're making brownies or cakes with a distinct flavor, it doesn't really matter what type of olive oil you're using. In my humble opinion, it makes little sense to use your good stuff. However, for mildly flavored cakes or delicate cookies, I'd use a extra-light cold pressed olive oil--it's really perfectly suited for baking because it's relatively free of strong olive-oil aroma or flavor. \u003c/p>\n\u003cp> Now for some conversions so you can try experimenting with your favorite recipes at home. A few months ago, I visited \u003ca href=\"http://www.weolive.com/\">We Olive\u003c/a> in the Marina. They gave out a cool conversion chart to help clarify how to experiment with the new baking method. After much googling and light research, I realized there are differing opinions on these substitutions--like anything, experts like to weigh in with their tweaks and theories. But I've used the below conversion in my own baking numerous times and it seems to be the most popular out there. Like anything, experiment and find out what works for you. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/ingredients2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/ingredients2.jpg\" alt=\"granola ingredients\" title=\"granola ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16052\">\u003c/a>\u003cbr>\n\u003cem>Laying out Ingredients for Olive Oil Granola \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Butter/Margarine\u003c/strong> --> \u003cstrong>Olive Oil\u003c/strong>\u003cbr>\n1 tsp. ----> 3/4 tsp.\u003cbr>\n1 tbsp. ----> 2 1/4 tsp.\u003cbr>\n1/4 cup ----> 3 Tbsp.\u003cbr>\n1/3 cup ----> 1/4 cup\u003cbr>\n1/2 cup ----> 1/4 cup + 2 Tbsp.\u003cbr>\n2/3 cup ----> 1/2 cup\u003cbr>\n3/4 cup ----> 1/2 cup + 1 Tbsp.\u003cbr>\n1 cup ----> 3/4 cup\u003c/p>\n\u003cp>So today I'm sharing with you my tested and tweaked recipe for the best granola you'll taste, and giving you a few other links for olive oil baking inspiration. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mixing-granola.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mixing-granola.jpg\" alt=\"mixing granola\" title=\"mixing granola\" width=\"500\" height=\"431\" class=\"alignnone size-full wp-image-16053\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Olive Oil Granola with Cherries and Pecans\u003c/strong>\u003cbr>\nI like baking granola in a convection oven if you have access to one--makes for very even cooking and no little burnt bits around the edges. So for this recipe, I gave both conventional oven and convection oven cooking times. Feel free to play around with other dried fruits or nuts if you'd like. This recipe is forgiving that way. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 cups rolled old-fashioned oats (not instant)\u003cbr>\n1 cup raw pecan halves\u003cbr>\n3/4 cup sliced, raw almonds\u003cbr>\n1/2 cup raw pumpkin seeds\u003cbr>\n1/2 cup sweetened coconut\u003cbr>\n1/4 cup sesame seeds\u003cbr>\n1/2 cup dried cherries\u003cbr>\n3/4 cup maple syrup\u003cbr>\n1/2 tsp. vanilla\u003cbr>\n1/2 cup olive oil\u003cbr>\n1 tsp. kosher salt\u003cbr>\n1/2 tsp. cinnamon\u003cbr>\n1/2 tsp. cardamom\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Preheat the convection oven to 275 or the standard oven to 300 F.\u003cbr>\n2. With the exception of the cherries, mix all the ingredients together in a big bowl and spoon out onto a large, rimmed baking sheet.\u003cbr>\n3. Bake:\u003cbr>\n\u003cem>Bake Times:\u003c/em>\u003cbr>\n–Convection Oven: 35-40 minutes, stir every fifteen minutes.\u003cbr>\n–Standard Oven: 45 minutes, stir every ten minutes so granola doesn’t stick to the sides of the pan and burn.\u003cbr>\n4. Granola will be done when it’s golden brown and well toasted. Remove from the oven and stir in the dried cherries. Let cool completely. Serve with dollops of plain yogurt and fruit. Or whatever floats your boat. \u003c/p>\n\u003cp>\u003cstrong>Makes: 8-9 cups\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Awesome Olive Oil Recipe Links\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.thekitchn.com/thekitchn/slinks/daily-scoop-olive-oil-ice-cream-060092\">Olive Oil Ice Cream\u003c/a> from The Kitchn (not technically baking...but so, so good)\u003cbr>\n\u003ca href=\"http://dinersjournal.blogs.nytimes.com/2008/03/07/recipe-of-the-day-olive-oil-cookies-with-red-wine-and-rosemary/\">Olive Oil Cookies\u003c/a> from The New York Times\u003cbr>\n\u003ca href=\"http://www.spoonfulblog.com/search?q=olive+oil+brownies&x=0&y=0\">Olive Oil Brownies\u003c/a> from Spoonful\u003cbr>\n\u003ca href=\"http://blueridgebaker.blogspot.com/2010/05/spelt-olive-oil-cake-with-chocolate.html\">Spelt Olive Oil Cake with Chocolate Chunks\u003c/a> from Blue Ridge Baker\u003cbr>\n\u003ca href=\"http://www.latimes.com/features/food/la-fo-upsidedowncakerec1-20100812,0,5144076.story\">Apricot, Olive Oil, and Cornmeal Upside Down Cake\u003c/a> from the L.A. Times\u003c/p>\n\n",
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"excerpt": "Perhaps you saw the famed New York Times Olive Oil Granola recipe last year. Or maybe you've been noticing more and more folks using olive oil in their baked goods lately (in bakeries and around the web). Well, here's my version of Olive Oil Granola and a few web links for with inspiring ideas for baking with olive oil. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/olive-oil-granola1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/olive-oil-granola1.jpg\" alt=\"olive oil granola\" title=\"olive oil granola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16051\">\u003c/a>\u003cbr>\n\u003cem>Olive Oil Granola with Cherries and Pecans\u003c/em>\u003c/p>\n\u003cp>I recently made this granola on my own blog, so naturally I was hesitant to write about it here. But you know what? Every time I crack open my jar of granola in the morning, I feel like singing from the rooftops. And I've made this recipe two additional times since writing about it, and have discovered a few tweaks and changes I'm excited to share with you. It's now utterly perfect. \u003c/p>\n\u003cp>Now, do you all remember the craze last fall when everyone was talking about the \u003ca href=\"http://www.nytimes.com/2009/07/15/dining/151arex.html\">New York Times' Olive Oil Granola recipe\u003c/a>? It seemed like food bloggers and food writers couldn't get enough. I began seeing it slowly pop up in little area cafes and my friend's mom made me a batch after a particularly hard week at work. I was hooked. But I never made the stuff on my own because I've always had a recipe I stick by. You know your old standards that you just can't cheat on? Yeah, that's my granola. The one I started making while living in Boulder, CO that uses orange juice for sweetener. Kind of a cliche (if you've ever visited Boulder, CO).\u003c/p>\n\u003cp>Then lately, I've noticed this resurgence of recipes calling for olive oil instead of butter or more traditional vegetable oil. It's obviously cool health-wise, but it also lends a very distinct flavor to baked goods that you just can't achieve another way. If you're making brownies or cakes with a distinct flavor, it doesn't really matter what type of olive oil you're using. In my humble opinion, it makes little sense to use your good stuff. However, for mildly flavored cakes or delicate cookies, I'd use a extra-light cold pressed olive oil--it's really perfectly suited for baking because it's relatively free of strong olive-oil aroma or flavor. \u003c/p>\n\u003cp> Now for some conversions so you can try experimenting with your favorite recipes at home. A few months ago, I visited \u003ca href=\"http://www.weolive.com/\">We Olive\u003c/a> in the Marina. They gave out a cool conversion chart to help clarify how to experiment with the new baking method. After much googling and light research, I realized there are differing opinions on these substitutions--like anything, experts like to weigh in with their tweaks and theories. But I've used the below conversion in my own baking numerous times and it seems to be the most popular out there. Like anything, experiment and find out what works for you. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/ingredients2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/ingredients2.jpg\" alt=\"granola ingredients\" title=\"granola ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16052\">\u003c/a>\u003cbr>\n\u003cem>Laying out Ingredients for Olive Oil Granola \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Butter/Margarine\u003c/strong> --> \u003cstrong>Olive Oil\u003c/strong>\u003cbr>\n1 tsp. ----> 3/4 tsp.\u003cbr>\n1 tbsp. ----> 2 1/4 tsp.\u003cbr>\n1/4 cup ----> 3 Tbsp.\u003cbr>\n1/3 cup ----> 1/4 cup\u003cbr>\n1/2 cup ----> 1/4 cup + 2 Tbsp.\u003cbr>\n2/3 cup ----> 1/2 cup\u003cbr>\n3/4 cup ----> 1/2 cup + 1 Tbsp.\u003cbr>\n1 cup ----> 3/4 cup\u003c/p>\n\u003cp>So today I'm sharing with you my tested and tweaked recipe for the best granola you'll taste, and giving you a few other links for olive oil baking inspiration. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mixing-granola.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mixing-granola.jpg\" alt=\"mixing granola\" title=\"mixing granola\" width=\"500\" height=\"431\" class=\"alignnone size-full wp-image-16053\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Olive Oil Granola with Cherries and Pecans\u003c/strong>\u003cbr>\nI like baking granola in a convection oven if you have access to one--makes for very even cooking and no little burnt bits around the edges. So for this recipe, I gave both conventional oven and convection oven cooking times. Feel free to play around with other dried fruits or nuts if you'd like. This recipe is forgiving that way. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 cups rolled old-fashioned oats (not instant)\u003cbr>\n1 cup raw pecan halves\u003cbr>\n3/4 cup sliced, raw almonds\u003cbr>\n1/2 cup raw pumpkin seeds\u003cbr>\n1/2 cup sweetened coconut\u003cbr>\n1/4 cup sesame seeds\u003cbr>\n1/2 cup dried cherries\u003cbr>\n3/4 cup maple syrup\u003cbr>\n1/2 tsp. vanilla\u003cbr>\n1/2 cup olive oil\u003cbr>\n1 tsp. kosher salt\u003cbr>\n1/2 tsp. cinnamon\u003cbr>\n1/2 tsp. cardamom\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Preheat the convection oven to 275 or the standard oven to 300 F.\u003cbr>\n2. With the exception of the cherries, mix all the ingredients together in a big bowl and spoon out onto a large, rimmed baking sheet.\u003cbr>\n3. Bake:\u003cbr>\n\u003cem>Bake Times:\u003c/em>\u003cbr>\n–Convection Oven: 35-40 minutes, stir every fifteen minutes.\u003cbr>\n–Standard Oven: 45 minutes, stir every ten minutes so granola doesn’t stick to the sides of the pan and burn.\u003cbr>\n4. Granola will be done when it’s golden brown and well toasted. Remove from the oven and stir in the dried cherries. Let cool completely. Serve with dollops of plain yogurt and fruit. Or whatever floats your boat. \u003c/p>\n\u003cp>\u003cstrong>Makes: 8-9 cups\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Awesome Olive Oil Recipe Links\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.thekitchn.com/thekitchn/slinks/daily-scoop-olive-oil-ice-cream-060092\">Olive Oil Ice Cream\u003c/a> from The Kitchn (not technically baking...but so, so good)\u003cbr>\n\u003ca href=\"http://dinersjournal.blogs.nytimes.com/2008/03/07/recipe-of-the-day-olive-oil-cookies-with-red-wine-and-rosemary/\">Olive Oil Cookies\u003c/a> from The New York Times\u003cbr>\n\u003ca href=\"http://www.spoonfulblog.com/search?q=olive+oil+brownies&x=0&y=0\">Olive Oil Brownies\u003c/a> from Spoonful\u003cbr>\n\u003ca href=\"http://blueridgebaker.blogspot.com/2010/05/spelt-olive-oil-cake-with-chocolate.html\">Spelt Olive Oil Cake with Chocolate Chunks\u003c/a> from Blue Ridge Baker\u003cbr>\n\u003ca href=\"http://www.latimes.com/features/food/la-fo-upsidedowncakerec1-20100812,0,5144076.story\">Apricot, Olive Oil, and Cornmeal Upside Down Cake\u003c/a> from the L.A. Times\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887742958/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/wholehog.jpg\" alt=\"SF Chef 2010, Seminar - Going whole hog - Stephen Gerike cutting off the trotters-photo by bonnibella\" title=\"SF Chef 2010, Seminar - Going whole hog - Stephen Gerike cutting off the trotters-photo by bonnibella\" width=\"494\" height=\"383\" class=\"alignnone size-full wp-image-16167\">\u003c/a>\u003cbr>\n\u003cem>SF Chef 2010, Seminar - Going whole hog. Stephen Gerike cutting off the trotters. Tom Pizzica (left) assisted. \u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887742958/\">Photo by bonnibella\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Thursday's \u003ca href=\"http://www.sfchefsfoodwine.com/Seminars.aspx#Hog\">SF Chefs Whole Hog seminar\u003c/a> mixed savory porcine dishes with butchery and cooking demos. The event was geared toward restaurant professionals, and honed in on how chefs and restaurant owners can purchase and use an entire hog while making money. Guests arrived to the Westin St. Francis hotel room by a sweet, BBQ nuanced smell which served as a preview for the dishes to come. Chef Stephen Gerike did most of the butchery, and is from the National Pork Board, a sponsor. “Unemployed Chef” Tom Pizzica assisted. Pizzica lives in “a one bedroom San Francisco apartment” and was a finalist on The Next Food Network Star.\u003c/p>\n\u003cp>Gerike and Pizzica prepared and butchered half of the pig on Wednesday, so that food would be ready to eat for the guests. They acknowledged that curing the hog is one popular use of whole animals, but that they had cooked up other options, including: Philly style roast pork sandwich with provolone and broccoli rabe; Trotter log (also known as foot cheese) and Achiote marinated al pastor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887736930/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/trotterlog.jpg\" alt=\"trotter log. Photo by bonnibella\" title=\"trotter log. Photo by bonnibella\" width=\"497\" height=\"287\" class=\"alignnone size-full wp-image-16184\">\u003c/a>\u003cbr>\nTrotter log. \u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887736930/\">Photo by bonnibella\u003c/a>\u003c/p>\n\u003cp>Chef Gerike says to avoid watery, sticky, or spongy pork. Ph level is important, and reddish, firm meat is the ideal to look for. Mid-way through the demo, questions from attendees ranged from “What is the difference between a picnic ham and a butt shoulder,” to “What will I pay for pork?” Gerike also debated the cooking temperatures, pointing out that the foodservice required temp is lower than that for consumers. “There’s a reason why people find pork to be tough… if it’s been cooked too long, it will be tough. Keep it to 137 degrees and allow it to rest for three minutes before serving. Then it will get to the medium temp you want, of 145 degrees.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of all the 90+ slides Chef Gerike showed, one for a dish called the Bacon Turtle, made out of bacon, seemed to garner a mix of interest and humor from guests. Scrapple, a dish popular in other parts of the country, was described as a mix of pork heart, liver, and kidney that is braised. It is then strained and the meat is pulled and blended with buckwheat, polenta, and sage. After being refrigerated, it is fried, usually for breakfast. Gerike said, “It’s the same thing as boudin, or black pudding. A version in Cincinnati calls for oatmeal.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887131425/in/photostream/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/cerdo-al-pastor.jpg\" alt=\"cerdo al pastor. Photo by bonnibella\" title=\"cerdo al pastor. Photo by bonnibella\" width=\"499\" height=\"328\" class=\"alignnone size-full wp-image-16179\">\u003c/a>\u003cbr>\n\u003cem>Cerdo al pastor. \u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887131425/in/photostream/\">Photo by bonnibella\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Chef Pizzica used achiote, dried peppers, toasted pasillas, ancho, clove, cumin, tomato, and onion to marinate the al pastor pork. Marinating for 24 hours infuses the meat with flavor and also tenderizes it. The resulting tacos were made from leg meat that Pizzica pronounced to be “mucho sabor.” The samples were happily gobbled as soon as the waitstaff set plates in front of guests; one napkin was barely enough for the red and sometimes oily hands that followed. Chef Pizzica recommended using an extremely hot char-broiler to cook the meat, and using reduced marinade while cooking for added flavor. The one hard and fast rule Chef Pizzica recommended for cooking with pork was using salt and pepper to season. “You can’t do pork without salt and pepper,” he said. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mary Ladd is a staff member for the SF Chefs 2010 events.\u003c/p>\n\n",
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"excerpt": "Thursday's SF Chefs Whole Hog seminar mixed savory porcine dishes with butchery and cooking demos. The event was geared toward restaurant professionals, and honed in on how chefs and restaurant owners can purchase and use an entire hog while making money. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887742958/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/wholehog.jpg\" alt=\"SF Chef 2010, Seminar - Going whole hog - Stephen Gerike cutting off the trotters-photo by bonnibella\" title=\"SF Chef 2010, Seminar - Going whole hog - Stephen Gerike cutting off the trotters-photo by bonnibella\" width=\"494\" height=\"383\" class=\"alignnone size-full wp-image-16167\">\u003c/a>\u003cbr>\n\u003cem>SF Chef 2010, Seminar - Going whole hog. Stephen Gerike cutting off the trotters. Tom Pizzica (left) assisted. \u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887742958/\">Photo by bonnibella\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Thursday's \u003ca href=\"http://www.sfchefsfoodwine.com/Seminars.aspx#Hog\">SF Chefs Whole Hog seminar\u003c/a> mixed savory porcine dishes with butchery and cooking demos. The event was geared toward restaurant professionals, and honed in on how chefs and restaurant owners can purchase and use an entire hog while making money. Guests arrived to the Westin St. Francis hotel room by a sweet, BBQ nuanced smell which served as a preview for the dishes to come. Chef Stephen Gerike did most of the butchery, and is from the National Pork Board, a sponsor. “Unemployed Chef” Tom Pizzica assisted. Pizzica lives in “a one bedroom San Francisco apartment” and was a finalist on The Next Food Network Star.\u003c/p>\n\u003cp>Gerike and Pizzica prepared and butchered half of the pig on Wednesday, so that food would be ready to eat for the guests. They acknowledged that curing the hog is one popular use of whole animals, but that they had cooked up other options, including: Philly style roast pork sandwich with provolone and broccoli rabe; Trotter log (also known as foot cheese) and Achiote marinated al pastor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887736930/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/trotterlog.jpg\" alt=\"trotter log. Photo by bonnibella\" title=\"trotter log. Photo by bonnibella\" width=\"497\" height=\"287\" class=\"alignnone size-full wp-image-16184\">\u003c/a>\u003cbr>\nTrotter log. \u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887736930/\">Photo by bonnibella\u003c/a>\u003c/p>\n\u003cp>Chef Gerike says to avoid watery, sticky, or spongy pork. Ph level is important, and reddish, firm meat is the ideal to look for. Mid-way through the demo, questions from attendees ranged from “What is the difference between a picnic ham and a butt shoulder,” to “What will I pay for pork?” Gerike also debated the cooking temperatures, pointing out that the foodservice required temp is lower than that for consumers. “There’s a reason why people find pork to be tough… if it’s been cooked too long, it will be tough. Keep it to 137 degrees and allow it to rest for three minutes before serving. Then it will get to the medium temp you want, of 145 degrees.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of all the 90+ slides Chef Gerike showed, one for a dish called the Bacon Turtle, made out of bacon, seemed to garner a mix of interest and humor from guests. Scrapple, a dish popular in other parts of the country, was described as a mix of pork heart, liver, and kidney that is braised. It is then strained and the meat is pulled and blended with buckwheat, polenta, and sage. After being refrigerated, it is fried, usually for breakfast. Gerike said, “It’s the same thing as boudin, or black pudding. A version in Cincinnati calls for oatmeal.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887131425/in/photostream/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/cerdo-al-pastor.jpg\" alt=\"cerdo al pastor. Photo by bonnibella\" title=\"cerdo al pastor. Photo by bonnibella\" width=\"499\" height=\"328\" class=\"alignnone size-full wp-image-16179\">\u003c/a>\u003cbr>\n\u003cem>Cerdo al pastor. \u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887131425/in/photostream/\">Photo by bonnibella\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Chef Pizzica used achiote, dried peppers, toasted pasillas, ancho, clove, cumin, tomato, and onion to marinate the al pastor pork. Marinating for 24 hours infuses the meat with flavor and also tenderizes it. The resulting tacos were made from leg meat that Pizzica pronounced to be “mucho sabor.” The samples were happily gobbled as soon as the waitstaff set plates in front of guests; one napkin was barely enough for the red and sometimes oily hands that followed. Chef Pizzica recommended using an extremely hot char-broiler to cook the meat, and using reduced marinade while cooking for added flavor. The one hard and fast rule Chef Pizzica recommended for cooking with pork was using salt and pepper to season. “You can’t do pork without salt and pepper,” he said. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mary Ladd is a staff member for the SF Chefs 2010 events.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Quick Summertime Eats",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/summertime-meal2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/summertime-meal2.jpg\" alt=\"summertime meal\" title=\"summertime meal\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-15322\">\u003c/a>\u003cbr>\n\u003cem>A warm weather meal: Summertime chicken salad, beet salad, and baguette\u003c/em>\u003c/p>\n\u003cp>It's summer in the Bay Area. In fact, it's nearing the end of summer, but let's not talk about that. If you like remaining in denial, I urge you not to step into Target or Staples as it's a full-on Back to School extravaganza. But generally have Indian summers in the Bay Area, so there is still plenty of time to enjoy weekend barbeques and 24/7 flip-flops. Around this time last year, I was breaking out my fan and making batches of gazpacho. Remember that? Depending on where you live, this year's felt a lot more like fall than summer. But that doesn't mean I haven't been using the longer days as an excuse to get out of the kitchen. Because I have--gravitating towards simple meals of salads, breads, and cheeses. And I try and keep some of this chicken salad on hand at all times. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken-salad-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken-salad-ingredients.jpg\" alt=\"chicken salad ingredients\" title=\"chicken salad ingredients\" width=\"500\" height=\"381\" class=\"alignnone size-full wp-image-15318\">\u003c/a>\u003cbr>\n\u003cem>\u003c/em>Summertime Chicken salad ingredients\u003c/p>\n\u003cp>I was inspired by the Sonoma Chicken Salad they sell at my local Whole Foods. It has grapes and toasted pecans and not too much mayonnaise, but it's pricey and I only buy it for a special treat. I'm talking really, really pricey. So I set about to duplicate it on my own with a few twists.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bite-of-chicken-salad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bite-of-chicken-salad.jpg\" alt=\"\" title=\"bite of chicken salad\" width=\"500\" height=\"382\" class=\"alignnone size-full wp-image-15319\">\u003c/a>\u003cbr>\n\u003cem>Bite of Summertime Chicken Salad on fresh baguette\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you grow your own herbs or are just into herbs in your cooking, feel free to experiment with sage, basil, or dill. Or really anything that sounds good to you. Once you make this salad a few times, you'll probably start throwing in odds and ends that you've got laying around. And I thought I'd also give you my super simple recipe for a quick beet salad. This recipe was inspired by a similar one that they make at \u003ca href=\"http://www.comfortscafe.com/\">Comforts Restaurant\u003c/a> in San Anselmo. It's so basic but so, so good. Enjoy. Get cooking. \u003c/p>\n\u003cp>\u003cstrong>Summertime Chicken Salad\u003c/strong>\u003cbr>\nIf you'd rather just boil the chicken breasts instead of roasting them, that works fine too. I just think roasting them with salt and pepper gives it a little more flavor. Feel free to add any nuts you like and, as I said above, experiment with any herbs you like. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n2 bone-in chicken breasts\u003cbr>\n1 Tbsp. olive oil (to roast the chicken breasts)\u003cbr>\nsalt and pepper\u003cbr>\n1/2 cup mayonnaise\u003cbr>\n2 Tbsp. chopped fresh tarragon\u003cbr>\n1 Tbsp. chopped fresh flat leaf parsley\u003cbr>\n3/4 cup small-diced celery\u003cbr>\n3/4 cup green grapes, sliced in half\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\n1. Preheat the oven to 350 F. Place each chicken breast on a baking pan, rub with olive oil, and sprinkle with salt and pepper.\u003cbr>\n2. Roast chicken breasts for 35-40 minutes or until chicken is cooked all the way through. I always cut a slit in the middle to check--just to be safe. Set chicken aside to cool completely.\u003cbr>\n3. Remove meat from the bones, and cut the chicken into small 3/4 inch pieces.\u003cbr>\n4. Mix chicken, mayonnaise, herbs, grapes and celery together in a serving bowl. Season with salt and pepper to taste. Toss well and serve. \u003c/p>\n\u003cp>\u003cem>Makes: 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Megan's Beet Salad\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003cbr>\n4 large red beets\u003cbr>\n1/2 cup cherry tomatoes\u003cbr>\n2 Tbsp. chopped fresh basil\u003cbr>\n3 Tbsp. extra virgin olive oil\u003cbr>\n1 Tbsp. + 1 tsp. sherry vinegar\u003cbr>\n1/4 tsp. dijon mustard\u003cbr>\nsalt and pepper to taste\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\n1. Trim off leafy tops of beets, and rinse well.\u003cbr>\n2. Preheat the oven to 375 F, and sprinkle beets with olive oil, just enough to lightly cover them. Wrap beets in aluminum foil (you'll literally make a little pocket or pouch for them to rest in). Place in the oven and roast until tender, about one hour.\u003cbr>\n3. While beets are roasting, whisk together the extra virgin olive oil, vinegar, and mustard. Add salt and pepper to taste and set aside.\u003cbr>\n4. Slice cherry tomatoes in half, chop basil into thin strips, and set both aside.\u003cbr>\n5. When finished roasting, take beets out of aluminum foil and allow to cool completely. Then, the skin should slide right off using a dry paper towel or, if need be, a small paring knife. Slice the beets into eight quarters each.\u003cbr>\n6. Combine the beets, tomatoes, and basil in a small serving bowl. Pour dressing over and lightly stir to combine. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes: 4 servings\u003c/em>\u003c/p>\n\n",
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"excerpt": "Need a little inspiration to get into the kitchen on these warm summer evenings? Megan Gordon shares her summertime staples: Homemade Chicken Salad and Beet and Tomato Salad. Enjoy. Stay cool. Get cooking. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/summertime-meal2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/summertime-meal2.jpg\" alt=\"summertime meal\" title=\"summertime meal\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-15322\">\u003c/a>\u003cbr>\n\u003cem>A warm weather meal: Summertime chicken salad, beet salad, and baguette\u003c/em>\u003c/p>\n\u003cp>It's summer in the Bay Area. In fact, it's nearing the end of summer, but let's not talk about that. If you like remaining in denial, I urge you not to step into Target or Staples as it's a full-on Back to School extravaganza. But generally have Indian summers in the Bay Area, so there is still plenty of time to enjoy weekend barbeques and 24/7 flip-flops. Around this time last year, I was breaking out my fan and making batches of gazpacho. Remember that? Depending on where you live, this year's felt a lot more like fall than summer. But that doesn't mean I haven't been using the longer days as an excuse to get out of the kitchen. Because I have--gravitating towards simple meals of salads, breads, and cheeses. And I try and keep some of this chicken salad on hand at all times. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken-salad-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken-salad-ingredients.jpg\" alt=\"chicken salad ingredients\" title=\"chicken salad ingredients\" width=\"500\" height=\"381\" class=\"alignnone size-full wp-image-15318\">\u003c/a>\u003cbr>\n\u003cem>\u003c/em>Summertime Chicken salad ingredients\u003c/p>\n\u003cp>I was inspired by the Sonoma Chicken Salad they sell at my local Whole Foods. It has grapes and toasted pecans and not too much mayonnaise, but it's pricey and I only buy it for a special treat. I'm talking really, really pricey. So I set about to duplicate it on my own with a few twists.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bite-of-chicken-salad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bite-of-chicken-salad.jpg\" alt=\"\" title=\"bite of chicken salad\" width=\"500\" height=\"382\" class=\"alignnone size-full wp-image-15319\">\u003c/a>\u003cbr>\n\u003cem>Bite of Summertime Chicken Salad on fresh baguette\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you grow your own herbs or are just into herbs in your cooking, feel free to experiment with sage, basil, or dill. Or really anything that sounds good to you. Once you make this salad a few times, you'll probably start throwing in odds and ends that you've got laying around. And I thought I'd also give you my super simple recipe for a quick beet salad. This recipe was inspired by a similar one that they make at \u003ca href=\"http://www.comfortscafe.com/\">Comforts Restaurant\u003c/a> in San Anselmo. It's so basic but so, so good. Enjoy. Get cooking. \u003c/p>\n\u003cp>\u003cstrong>Summertime Chicken Salad\u003c/strong>\u003cbr>\nIf you'd rather just boil the chicken breasts instead of roasting them, that works fine too. I just think roasting them with salt and pepper gives it a little more flavor. Feel free to add any nuts you like and, as I said above, experiment with any herbs you like. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n2 bone-in chicken breasts\u003cbr>\n1 Tbsp. olive oil (to roast the chicken breasts)\u003cbr>\nsalt and pepper\u003cbr>\n1/2 cup mayonnaise\u003cbr>\n2 Tbsp. chopped fresh tarragon\u003cbr>\n1 Tbsp. chopped fresh flat leaf parsley\u003cbr>\n3/4 cup small-diced celery\u003cbr>\n3/4 cup green grapes, sliced in half\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\n1. Preheat the oven to 350 F. Place each chicken breast on a baking pan, rub with olive oil, and sprinkle with salt and pepper.\u003cbr>\n2. Roast chicken breasts for 35-40 minutes or until chicken is cooked all the way through. I always cut a slit in the middle to check--just to be safe. Set chicken aside to cool completely.\u003cbr>\n3. Remove meat from the bones, and cut the chicken into small 3/4 inch pieces.\u003cbr>\n4. Mix chicken, mayonnaise, herbs, grapes and celery together in a serving bowl. Season with salt and pepper to taste. Toss well and serve. \u003c/p>\n\u003cp>\u003cem>Makes: 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Megan's Beet Salad\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003cbr>\n4 large red beets\u003cbr>\n1/2 cup cherry tomatoes\u003cbr>\n2 Tbsp. chopped fresh basil\u003cbr>\n3 Tbsp. extra virgin olive oil\u003cbr>\n1 Tbsp. + 1 tsp. sherry vinegar\u003cbr>\n1/4 tsp. dijon mustard\u003cbr>\nsalt and pepper to taste\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\n1. Trim off leafy tops of beets, and rinse well.\u003cbr>\n2. Preheat the oven to 375 F, and sprinkle beets with olive oil, just enough to lightly cover them. Wrap beets in aluminum foil (you'll literally make a little pocket or pouch for them to rest in). Place in the oven and roast until tender, about one hour.\u003cbr>\n3. While beets are roasting, whisk together the extra virgin olive oil, vinegar, and mustard. Add salt and pepper to taste and set aside.\u003cbr>\n4. Slice cherry tomatoes in half, chop basil into thin strips, and set both aside.\u003cbr>\n5. When finished roasting, take beets out of aluminum foil and allow to cool completely. Then, the skin should slide right off using a dry paper towel or, if need be, a small paring knife. Slice the beets into eight quarters each.\u003cbr>\n6. Combine the beets, tomatoes, and basil in a small serving bowl. Pour dressing over and lightly stir to combine. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes: 4 servings\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef Salad Reinvented: Fresh Buttermilk Dressing and Fried Chicken",
"title": "Chef Salad Reinvented: Fresh Buttermilk Dressing and Fried Chicken",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/updated-chef-salad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/updated-chef-salad.jpg\" alt=\"\" title=\"updated chef salad\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15165\">\u003c/a>\u003c/p>\n\u003cp>Earlier this week I was in the mood for buttermilk dressing. NOT Hidden Valley Ranch Dressing in a plastic bottle, or any other facsimile. I wanted REAL buttermilk dressing. You know, the kind with actual buttermilk in it. If you've never tasted freshly made buttermilk dressing, you need to promptly make a batch (and it's super easy, so it really is quick). Dressing made with actual buttermilk, garlic, lemon and herbs is almost an entirely different food than the bottled variety sold on grocery store shelves. And, once you try it, you'll never go back.\u003c/p>\n\u003cp>So after whipping up a jar (in less than 5 minutes, I might add to entice you to do the same) and dipping some snap peas and little yellow tomatoes in it, I realized I wanted to do more with my dressing. My daughter Sophie loves a chef's salad, so I started playing with the idea of reinventing and updating this dish a bit for our dinner. My first change was to abandon the standard roasted turkey element. None of us like it all that much anyway, so why bother? And, as long as we had already bought some buttermilk, why not make fried chicken tenders coated in panko and Spanish paprika instead? Ham slices also sounded boring, so I opted for prosciutto drizzled with olive oil and slightly crisped in the oven as a substitute. Of course we needed tomatoes (as they are in season and so sweet this time of year), but with salty prosciutto and crispy chicken, I wanted my tomatoes to stand out. I therefore decided to roast them to draw out their maximum sweetness. Finally, I needed to ponder the merits of including hard boiled eggs. I do quite like them, but wasn't sure how to serve them with fried chicken on greens. That's when I came upon the idea of poaching the eggs instead. I adore how the cracked yolk in poached eggs add richness to Salad Lyonnais, and thought it would also work well with fried chicken, bitter greens and prosciutto. And, because I have a hard time leaving well enough alone, I added some Scarichi to the buttermilk dressing for a new dimension of vinegary heat.\u003c/p>\n\u003cp>Served on rocket, the final result was a mix of everything I love on one plate. The sweet roasted tomatoes were the perfect foil to the salty prosciutto, while the fried chicken's crispiness and the poached eggs velvety yolks added a luxurious decadence. Mixed with Scarichi, the dressing added complexity and spiciness to the dish.\u003c/p>\n\u003cp>Better yet, both my kids loved this dish and ate lots of extra veggies on the side dipped in that luscious buttermilk dressing. You really can't ask for more in a family dinner.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Reinvented Chef Salad\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 lb clean rocket, arugula, or whatever green you like (I prefer the more bitter greens for this dish)\u003cbr>\n1 batch fried chicken tenders\u003cbr>\n6 pieces prosciutto\u003cbr>\n1 1/2 cup cherry tomatoes cut in half\u003cbr>\n1/4 lb Gruyere cheese cut into thin long strips\u003cbr>\n6 eggs gently poached (see instructions below)\u003cbr>\n1 batch fresh buttermilk salad dressing (with added \u003ca href=\"http://en.wikipedia.org/wiki/Sriracha_sauce\">Sriracha sauce\u003c/a> if that’s your thing, and it should be if you a like a little heat in your dressing)\u003cbr>\nOlive oil\u003cbr>\nSalt\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003cbr>\n1. Heat oven to 400 degrees. \u003c/p>\n\u003cp>2. Sprinkle olive oil on a baking sheet and lay the cut tomatoes on top. Sprinkle on more olive oil and sea or kosher salt. In a separate pan, do the same thing for the prosciutto slices.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/roasting-tomatoes2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/roasting-tomatoes2.jpg\" alt=\"\" title=\"roasting tomatoes\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15170\">\u003c/a>\u003c/p>\n\u003cp>3. Place the baking pans in the oven for 3-5 minutes or until the prosciutto is slightly crispy. Remove prosciutto from the oven. Continue cooking the tomatoes until they look slightly singed and roasted and then remove them from the oven. When prosciutto is cool, break into 1-inch pieces.\u003c/p>\n\u003cp>4. Set out serving plates and stack you greens (rocket, arugula, etc.) in the middle of each one. Top with prosciutto pieces. Sprinkle on some buttermilk dressing and then set your chicken tenders on the green, placing the strips of gruyere and tomatoes on top of the chicken and greens. Finally, set your poached egg on the top, sprinkle on a bit more dressing and serve.\u003c/p>\n\u003cp>5. Serve with bread, or, even better, fresh buttermilk biscuits!\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Be sure to lightly poach your egg as the salad tastes wonderful when the yolk mixes into the rest of the salad.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/buttermilk-dressing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/buttermilk-dressing.jpg\" alt=\"\" title=\"buttermilk dressing\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15166\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Fresh Buttermilk Dressing\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One batch\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup buttermilk\u003cbr>\n1/3 cup mayonnaise\u003cbr>\n1/3 cup sour cream\u003cbr>\n3 small or 2 medium green onions minced\u003cbr>\n1 Tbsp Italian parsley minced\u003cbr>\n1/2 lemon\u003cbr>\nSalt and pepper to taste\u003cbr>\nScarichi, minced jalapenos, cayenne pepper or anything else spicy can be added to add some heat\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Mince green onions (the white and green parts), parsley, and garlic. Set in a bowl.\u003c/p>\n\u003cp>2. Squeeze in your lemon and then add the buttermilk, sour cream and mayonnaise. Mix with a whisk.\u003c/p>\n\u003cp>3. Add salt and pepper to taste, and, if you want it a little spicy, 1 Tbsp Scarichi or 1/4 tsp cayenne pepper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/frying-the-chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/frying-the-chicken.jpg\" alt=\"\" title=\"frying the chicken\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15167\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Buttermilk Fried Chicken Tenders\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound chicken tenders (the inner part of the breast) or 1 pound cut up chicken breasts\u003cbr>\n1 cup buttermilk\u003cbr>\n1 egg\u003cbr>\n1 1/2 cup \u003ca href=\"http://en.wikipedia.org/wiki/Panko\">panko\u003c/a>\u003cbr>\n1/2 cup flour\u003cbr>\n1 tsp Spanish paprika (or regular if you don’t have any)\u003cbr>\n1/4 tsp cayenne pepper (leave this out if you don’t want it mildly spicy)\u003cbr>\n1 tsp salt\u003cbr>\nEnough vegetable oil for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003cbr>\n1. Place chicken in a bowl and cover with buttermilk. Let sit overnight, or for at least one hour. When ready to cook, mix in one raw scrambled egg and thoroughly coat each piece of chicken.\u003c/p>\n\u003cp>2. Place panko, flour, paprika, cayenne (if using) and salt in a bag and shake. In batches (being sure not to overcrowd) place chicken pieces in the bag and gently shake so each piece is thoroughly coated. Remove chicken from bag and repeat until all chicken is coated.\u003c/p>\n\u003cp>3. Heat enough oil in a large pan to cover the bottom by 1/4-inch and when oil is hot, place enough chicken pieces in the pan to line the bottom (but don’t crowd the pan or they won’t crisp up). Brown on each side until golden and then remove from pan. If you want your chicken hot in the salad, you should hold the chicken in a 250 degree oven until ready. Continue frying until all the chicken is cooked. If the pan gets too hot (and you’ll know it will be too hot because your chicken will brown too fast) just lower the heat.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/poaching-eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/poaching-eggs.jpg\" alt=\"\" title=\"poaching eggs\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15171\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Tips for Poaching an Egg\u003c/strong>\u003c/p>\n\u003cp>1. Bring a medium pot of water to a slow simmer. Be sure not to fiercely boil the water. Also, you can add 1 tsp vinegar if you'd like, but it is not needed.\u003c/p>\n\u003cp>2. Crack egg in a dish and then gently slide the egg into the water. Gently capture any escaped white and push toward the egg.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>3. Cook for about 2 minutes or until the whites are firm and then remove from the pot. Set on a dish until ready for use (no longer than 5 minutes).\u003c/p>\n\n",
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"excerpt": "Served on rocket, the final result was a mix of everything I love on one plate. The sweet roasted tomatoes were the perfect foil to the salty prosciutto and bitter greens, while the fried chicken's crispiness and the poached eggs velvety yolks added a luxurious decadence. Mixed with Sriracha sauce, the dressing added complexity and spiciness to the dish.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/updated-chef-salad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/updated-chef-salad.jpg\" alt=\"\" title=\"updated chef salad\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15165\">\u003c/a>\u003c/p>\n\u003cp>Earlier this week I was in the mood for buttermilk dressing. NOT Hidden Valley Ranch Dressing in a plastic bottle, or any other facsimile. I wanted REAL buttermilk dressing. You know, the kind with actual buttermilk in it. If you've never tasted freshly made buttermilk dressing, you need to promptly make a batch (and it's super easy, so it really is quick). Dressing made with actual buttermilk, garlic, lemon and herbs is almost an entirely different food than the bottled variety sold on grocery store shelves. And, once you try it, you'll never go back.\u003c/p>\n\u003cp>So after whipping up a jar (in less than 5 minutes, I might add to entice you to do the same) and dipping some snap peas and little yellow tomatoes in it, I realized I wanted to do more with my dressing. My daughter Sophie loves a chef's salad, so I started playing with the idea of reinventing and updating this dish a bit for our dinner. My first change was to abandon the standard roasted turkey element. None of us like it all that much anyway, so why bother? And, as long as we had already bought some buttermilk, why not make fried chicken tenders coated in panko and Spanish paprika instead? Ham slices also sounded boring, so I opted for prosciutto drizzled with olive oil and slightly crisped in the oven as a substitute. Of course we needed tomatoes (as they are in season and so sweet this time of year), but with salty prosciutto and crispy chicken, I wanted my tomatoes to stand out. I therefore decided to roast them to draw out their maximum sweetness. Finally, I needed to ponder the merits of including hard boiled eggs. I do quite like them, but wasn't sure how to serve them with fried chicken on greens. That's when I came upon the idea of poaching the eggs instead. I adore how the cracked yolk in poached eggs add richness to Salad Lyonnais, and thought it would also work well with fried chicken, bitter greens and prosciutto. And, because I have a hard time leaving well enough alone, I added some Scarichi to the buttermilk dressing for a new dimension of vinegary heat.\u003c/p>\n\u003cp>Served on rocket, the final result was a mix of everything I love on one plate. The sweet roasted tomatoes were the perfect foil to the salty prosciutto, while the fried chicken's crispiness and the poached eggs velvety yolks added a luxurious decadence. Mixed with Scarichi, the dressing added complexity and spiciness to the dish.\u003c/p>\n\u003cp>Better yet, both my kids loved this dish and ate lots of extra veggies on the side dipped in that luscious buttermilk dressing. You really can't ask for more in a family dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Reinvented Chef Salad\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 lb clean rocket, arugula, or whatever green you like (I prefer the more bitter greens for this dish)\u003cbr>\n1 batch fried chicken tenders\u003cbr>\n6 pieces prosciutto\u003cbr>\n1 1/2 cup cherry tomatoes cut in half\u003cbr>\n1/4 lb Gruyere cheese cut into thin long strips\u003cbr>\n6 eggs gently poached (see instructions below)\u003cbr>\n1 batch fresh buttermilk salad dressing (with added \u003ca href=\"http://en.wikipedia.org/wiki/Sriracha_sauce\">Sriracha sauce\u003c/a> if that’s your thing, and it should be if you a like a little heat in your dressing)\u003cbr>\nOlive oil\u003cbr>\nSalt\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003cbr>\n1. Heat oven to 400 degrees. \u003c/p>\n\u003cp>2. Sprinkle olive oil on a baking sheet and lay the cut tomatoes on top. Sprinkle on more olive oil and sea or kosher salt. In a separate pan, do the same thing for the prosciutto slices.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/roasting-tomatoes2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/roasting-tomatoes2.jpg\" alt=\"\" title=\"roasting tomatoes\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15170\">\u003c/a>\u003c/p>\n\u003cp>3. Place the baking pans in the oven for 3-5 minutes or until the prosciutto is slightly crispy. Remove prosciutto from the oven. Continue cooking the tomatoes until they look slightly singed and roasted and then remove them from the oven. When prosciutto is cool, break into 1-inch pieces.\u003c/p>\n\u003cp>4. Set out serving plates and stack you greens (rocket, arugula, etc.) in the middle of each one. Top with prosciutto pieces. Sprinkle on some buttermilk dressing and then set your chicken tenders on the green, placing the strips of gruyere and tomatoes on top of the chicken and greens. Finally, set your poached egg on the top, sprinkle on a bit more dressing and serve.\u003c/p>\n\u003cp>5. Serve with bread, or, even better, fresh buttermilk biscuits!\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Be sure to lightly poach your egg as the salad tastes wonderful when the yolk mixes into the rest of the salad.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/buttermilk-dressing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/buttermilk-dressing.jpg\" alt=\"\" title=\"buttermilk dressing\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15166\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Fresh Buttermilk Dressing\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One batch\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup buttermilk\u003cbr>\n1/3 cup mayonnaise\u003cbr>\n1/3 cup sour cream\u003cbr>\n3 small or 2 medium green onions minced\u003cbr>\n1 Tbsp Italian parsley minced\u003cbr>\n1/2 lemon\u003cbr>\nSalt and pepper to taste\u003cbr>\nScarichi, minced jalapenos, cayenne pepper or anything else spicy can be added to add some heat\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Mince green onions (the white and green parts), parsley, and garlic. Set in a bowl.\u003c/p>\n\u003cp>2. Squeeze in your lemon and then add the buttermilk, sour cream and mayonnaise. Mix with a whisk.\u003c/p>\n\u003cp>3. Add salt and pepper to taste, and, if you want it a little spicy, 1 Tbsp Scarichi or 1/4 tsp cayenne pepper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/frying-the-chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/frying-the-chicken.jpg\" alt=\"\" title=\"frying the chicken\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15167\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Buttermilk Fried Chicken Tenders\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound chicken tenders (the inner part of the breast) or 1 pound cut up chicken breasts\u003cbr>\n1 cup buttermilk\u003cbr>\n1 egg\u003cbr>\n1 1/2 cup \u003ca href=\"http://en.wikipedia.org/wiki/Panko\">panko\u003c/a>\u003cbr>\n1/2 cup flour\u003cbr>\n1 tsp Spanish paprika (or regular if you don’t have any)\u003cbr>\n1/4 tsp cayenne pepper (leave this out if you don’t want it mildly spicy)\u003cbr>\n1 tsp salt\u003cbr>\nEnough vegetable oil for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003cbr>\n1. Place chicken in a bowl and cover with buttermilk. Let sit overnight, or for at least one hour. When ready to cook, mix in one raw scrambled egg and thoroughly coat each piece of chicken.\u003c/p>\n\u003cp>2. Place panko, flour, paprika, cayenne (if using) and salt in a bag and shake. In batches (being sure not to overcrowd) place chicken pieces in the bag and gently shake so each piece is thoroughly coated. Remove chicken from bag and repeat until all chicken is coated.\u003c/p>\n\u003cp>3. Heat enough oil in a large pan to cover the bottom by 1/4-inch and when oil is hot, place enough chicken pieces in the pan to line the bottom (but don’t crowd the pan or they won’t crisp up). Brown on each side until golden and then remove from pan. If you want your chicken hot in the salad, you should hold the chicken in a 250 degree oven until ready. Continue frying until all the chicken is cooked. If the pan gets too hot (and you’ll know it will be too hot because your chicken will brown too fast) just lower the heat.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/poaching-eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/poaching-eggs.jpg\" alt=\"\" title=\"poaching eggs\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15171\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Tips for Poaching an Egg\u003c/strong>\u003c/p>\n\u003cp>1. Bring a medium pot of water to a slow simmer. Be sure not to fiercely boil the water. Also, you can add 1 tsp vinegar if you'd like, but it is not needed.\u003c/p>\n\u003cp>2. Crack egg in a dish and then gently slide the egg into the water. Gently capture any escaped white and push toward the egg.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. Cook for about 2 minutes or until the whites are firm and then remove from the pot. Set on a dish until ready for use (no longer than 5 minutes).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_15135\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/kyoko300.jpg\">\u003cimg class=\"size-full wp-image-15135\" title=\"kyoko serves up green garbanzo soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/kyoko300.jpg\" alt=\"kyoko serves up green garbanzo soup\" width=\"300\" height=\"452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>photo by Aimee Shapiro\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Dear readers, for the first time ever, I am writing a recipe. The dish is green garbanzo soup, a real seasonal palate-stunner. I invented it last weekend, when my girlfriend and I elected to have some friends over for dinner. Since we both were going to be busy during the day preceding the occasion, we shopped and did much of the cooking the night before. After drinking a few beers at the \u003ca href=\"http://www.yelp.com/biz/500-club-san-francisco\">500 Club\u003c/a> and watching the wurst (Germany) come up short against the hams (Spain), I strolled down to \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a> to rustle up ingredients: for the soup, a huge bag of garbanzos in their fuzzy green shells, a quart of chicken stock, a head of garlic, a leek, and way more hazelnuts than I needed. I had butter and good olive oil at home. I’d also stumbled across a few threads of tired-looking saffron tucked away in a cupboard.\u003c/p>\n\u003cp>I was all set. We had lots of dishes to prepare, of course, but the night before I was focused on crafting an enticing, verdant elixir with which to prime the appetites of our guests -- prior to the impending assault of assorted cheeses, breads, olives, pickled peppers, octopus and tomato salad, roasted corn relish, watermelon with salt, and two bastardized briks -- one with ancho-and-roasted tomato-stewed heritage pork, currants, and cilantro, and the other with morels, thyme, feta, beet greens, chard, and kale.\u003c/p>\n\u003cp>From green garlic shoots, to slender asparagus, to sweet early-season cherry tomatoes, I have, with regard to the realm of edible vegetation, a tendency to prize fresh young things. When I saw the green garbanzos nestled like weird little grubs in a big basket in the Bi-Rite produce case, I was consumed by the desire to harness their youth, pea-like flavor, and agreeably grassy pallor, and express them fully and vigorously in a simple yet well-calibrated dish. To work such magic, I began by chopping the leek and letting it slowly fall apart in a pot glazed over with a half-stick of butter. Meanwhile, I roasted four unpeeled cloves of garlic on a hot, dry cast-iron skillet, just the way \u003ca href=\"http://en.wikipedia.org/wiki/Rick_Bayless\">Rick Bayless\u003c/a> taught me. When the peels were flaking off, the exterior blackened in places, and the cloves delectably squishy to the touch, I turned off the burner, let them cool, peeled them, and stirred them into the pot with the creamy, cooked-down leeks. I added the stock, about a quart of water, and the saffron. Then, I realized I had forgotten to separate the beans from their pods. Cursing, I turned off the other burner, grabbed the bag of beans, and got to work.\u003c/p>\n\u003cp>About an hour, two beers, and two-and-a-half episodes of \u003ca href=\"http://www.youtube.com/watch?v=bgDaVLCaBzQ\">Eastbound and Down\u003c/a> later, I shelled the last bean and headed back to the kitchen. When I heated up the pot again, I realized I’d severely misjudged the amount of beans I’d need. Each relatively large pod contains just one or two tiny pellets. I would have required a wheelbarrow to haul the quantity of beans I truly needed, and an entire television series to make shelling so many bearable. Cursing, I flung open the fridge. I would have to improvise. I spied half a head of cauliflower. The beans would, I thought, dance prettily with such fair white curds as a partner. I hacked the cauliflower up rather brutally and tossed it in the pot with the beans for a steamy dip. Fifteen minutes later, after a nice simmer, everything was tender. I turned off the heat and added salt and pepper.\u003c/p>\n\u003cp>That’s when I started -- as \u003ca href=\"http://en.wikipedia.org/wiki/Dave_Chappelle\">Dave Chappelle \u003c/a> would say -- f**king up. Using a small, lidless blender better suited to smoothie-making instead of a food processor (ours fell prey to mold a few months ago), I tried to do the soup in four or five very small batches, covering the top with a plate. This was happening after 11:00 p.m., around the time I become capable of doing nothing besides sleeping, drinking, or watching movies requiring little intellectual investment. I should not have been cooking really, much less handling hot liquids. I accidentally pressed the “liquify” button instead of “puree”, and a surge of pale green came bubbling up, rattling the plate, sending a steaming froth cascading out and across the table and floor. I screamed like a small spoiled child, clutching my seared right forearm with my left hand, also incidentally very badly burned. Sickly drops flecked the wall next to the blender. I suddenly realized the front of my shirt was hot, wet, and green. Cursing, I dived for a towel. After mopping up what I could see in my exhausted haze, I limped off to bed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I awoke to find a trail of ants the size and shape of a patch of body hair churning around the area of floor I’d soiled with soup and failed to properly clean. On the other hand, once strained, the soup -- now cool and the appealing color of green tea ice cream -- tasted fantastic -- rich and lively, with depth provided by the roasted garlic and the chicken stock, texture courtesy of butter and my hapless blender, the beans and cauliflower intertwined in a nutty, herbaceous, harmonious embrace. Later that night, we would serve it in tiny to-go espresso cups with toasted hazelnut crumbles, finely chopped parsley, and neat drizzles of olive oil. I botched the first cup by accidentally dumping in about a shot or two of oil -- and cursed -- but the rest turned out fine -- once I let the lady handle the pouring. Out in the dining room, conversation paused. Everyone was quiet, sipping away. My hand and forearm throbbed a little bit. I was sweating under my apron. So much shelling, so much spilling, so much cursing -- and yet the soup managed to hold. It was good, the way I’d wanted it to be. Things don’t always fall apart. The process of creating something so simple and easy might have been unnecessarily tortured and chaotic, but the result, blessedly, was pure and refined, even serene -- swirling green peace in the bottom of a soup spoon.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_15135\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/kyoko300.jpg\">\u003cimg class=\"size-full wp-image-15135\" title=\"kyoko serves up green garbanzo soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/kyoko300.jpg\" alt=\"kyoko serves up green garbanzo soup\" width=\"300\" height=\"452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>photo by Aimee Shapiro\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Dear readers, for the first time ever, I am writing a recipe. The dish is green garbanzo soup, a real seasonal palate-stunner. I invented it last weekend, when my girlfriend and I elected to have some friends over for dinner. Since we both were going to be busy during the day preceding the occasion, we shopped and did much of the cooking the night before. After drinking a few beers at the \u003ca href=\"http://www.yelp.com/biz/500-club-san-francisco\">500 Club\u003c/a> and watching the wurst (Germany) come up short against the hams (Spain), I strolled down to \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a> to rustle up ingredients: for the soup, a huge bag of garbanzos in their fuzzy green shells, a quart of chicken stock, a head of garlic, a leek, and way more hazelnuts than I needed. I had butter and good olive oil at home. I’d also stumbled across a few threads of tired-looking saffron tucked away in a cupboard.\u003c/p>\n\u003cp>I was all set. We had lots of dishes to prepare, of course, but the night before I was focused on crafting an enticing, verdant elixir with which to prime the appetites of our guests -- prior to the impending assault of assorted cheeses, breads, olives, pickled peppers, octopus and tomato salad, roasted corn relish, watermelon with salt, and two bastardized briks -- one with ancho-and-roasted tomato-stewed heritage pork, currants, and cilantro, and the other with morels, thyme, feta, beet greens, chard, and kale.\u003c/p>\n\u003cp>From green garlic shoots, to slender asparagus, to sweet early-season cherry tomatoes, I have, with regard to the realm of edible vegetation, a tendency to prize fresh young things. When I saw the green garbanzos nestled like weird little grubs in a big basket in the Bi-Rite produce case, I was consumed by the desire to harness their youth, pea-like flavor, and agreeably grassy pallor, and express them fully and vigorously in a simple yet well-calibrated dish. To work such magic, I began by chopping the leek and letting it slowly fall apart in a pot glazed over with a half-stick of butter. Meanwhile, I roasted four unpeeled cloves of garlic on a hot, dry cast-iron skillet, just the way \u003ca href=\"http://en.wikipedia.org/wiki/Rick_Bayless\">Rick Bayless\u003c/a> taught me. When the peels were flaking off, the exterior blackened in places, and the cloves delectably squishy to the touch, I turned off the burner, let them cool, peeled them, and stirred them into the pot with the creamy, cooked-down leeks. I added the stock, about a quart of water, and the saffron. Then, I realized I had forgotten to separate the beans from their pods. Cursing, I turned off the other burner, grabbed the bag of beans, and got to work.\u003c/p>\n\u003cp>About an hour, two beers, and two-and-a-half episodes of \u003ca href=\"http://www.youtube.com/watch?v=bgDaVLCaBzQ\">Eastbound and Down\u003c/a> later, I shelled the last bean and headed back to the kitchen. When I heated up the pot again, I realized I’d severely misjudged the amount of beans I’d need. Each relatively large pod contains just one or two tiny pellets. I would have required a wheelbarrow to haul the quantity of beans I truly needed, and an entire television series to make shelling so many bearable. Cursing, I flung open the fridge. I would have to improvise. I spied half a head of cauliflower. The beans would, I thought, dance prettily with such fair white curds as a partner. I hacked the cauliflower up rather brutally and tossed it in the pot with the beans for a steamy dip. Fifteen minutes later, after a nice simmer, everything was tender. I turned off the heat and added salt and pepper.\u003c/p>\n\u003cp>That’s when I started -- as \u003ca href=\"http://en.wikipedia.org/wiki/Dave_Chappelle\">Dave Chappelle \u003c/a> would say -- f**king up. Using a small, lidless blender better suited to smoothie-making instead of a food processor (ours fell prey to mold a few months ago), I tried to do the soup in four or five very small batches, covering the top with a plate. This was happening after 11:00 p.m., around the time I become capable of doing nothing besides sleeping, drinking, or watching movies requiring little intellectual investment. I should not have been cooking really, much less handling hot liquids. I accidentally pressed the “liquify” button instead of “puree”, and a surge of pale green came bubbling up, rattling the plate, sending a steaming froth cascading out and across the table and floor. I screamed like a small spoiled child, clutching my seared right forearm with my left hand, also incidentally very badly burned. Sickly drops flecked the wall next to the blender. I suddenly realized the front of my shirt was hot, wet, and green. Cursing, I dived for a towel. After mopping up what I could see in my exhausted haze, I limped off to bed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I awoke to find a trail of ants the size and shape of a patch of body hair churning around the area of floor I’d soiled with soup and failed to properly clean. On the other hand, once strained, the soup -- now cool and the appealing color of green tea ice cream -- tasted fantastic -- rich and lively, with depth provided by the roasted garlic and the chicken stock, texture courtesy of butter and my hapless blender, the beans and cauliflower intertwined in a nutty, herbaceous, harmonious embrace. Later that night, we would serve it in tiny to-go espresso cups with toasted hazelnut crumbles, finely chopped parsley, and neat drizzles of olive oil. I botched the first cup by accidentally dumping in about a shot or two of oil -- and cursed -- but the rest turned out fine -- once I let the lady handle the pouring. Out in the dining room, conversation paused. Everyone was quiet, sipping away. My hand and forearm throbbed a little bit. I was sweating under my apron. So much shelling, so much spilling, so much cursing -- and yet the soup managed to hold. It was good, the way I’d wanted it to be. Things don’t always fall apart. The process of creating something so simple and easy might have been unnecessarily tortured and chaotic, but the result, blessedly, was pure and refined, even serene -- swirling green peace in the bottom of a soup spoon.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Trials and Tribulations of Making Raspberry Jam",
"title": "The Trials and Tribulations of Making Raspberry Jam",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/jars-of-raspberry-jam.jpg\" alt=\"jars of raspberry jam\" title=\"jars of raspberry jam\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14165\">\u003c/p>\n\u003cp>I used to think that making jam was a quick and painless task. Although peeling and/or cutting up apples or strawberries can take some time, the jam-making process is generally pretty easy: just boil your fruit with some sugar and maybe a packet of pectin and then can. And, if you're feeling especially lazy, you can avoid sterilizing jars and boiling by simply plunking your cooled preserves into baggies to freeze, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/01/the-lazy-girls-guide-to-preserving-tomatoes/\">which is what I do with my tomatoes\u003c/a>. \u003c/p>\n\u003cp>Well, all thoughts about quick and easy preserving changed for me this week. Making \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/21/friendship-and-homemade-meyer-lemon-marmalade/\">meyer lemon marmalade\u003c/a>, apricot and blackberry jam, and apple butter may be fairly simple projects, but, as I found out, cooking up a batch of raspberry jam can be time consuming and a bit maddening. \u003c/p>\n\u003cp>My adventure began with a bumper crop of sweet red raspberries in my backyard. \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/19/growing-your-own-raspberry-patch/\">The little thornless raspberry plant I purchased four years ago\u003c/a> has turned into 15 feet of lush vines laden with berries. There were too many to just eat out of hand (although trust me, we did try). So, with literally a bucket or more of ripe raspberries about to go bad, I decided to try my hand at making raspberry jam. Little did I know my jam adventure would take two days, two recipes, and two trips to the store. \u003c/p>\n\u003cp>\u003cstrong>Problems\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here were the problems I encountered:\u003c/p>\n\u003cp>\u003cstrong>Seeds:\u003c/strong> The first issue to contend with when cooking with raspberries are the tons of little seeds embedded in the berry's flesh. Although I barely notice them when eating the fruit fresh, they take on the consistency of small pellets that settle between the teeth when preserved. Plus there are literally thousands of them in a bucket of berries.\u003c/p>\n\u003cp>\u003cstrong>Watery consistency:\u003c/strong> My other main problem with making raspberry jam is that this fruit has very little substance, so once you cook it down there is hardly any fleshy pulp to turn into jam. Even after I added some pectin, I ended up with something closer to a thick syrup than a jelly or jam. \u003c/p>\n\u003cp>\u003cstrong>Sweetness:\u003c/strong> My third and final problem with making raspberry jam was the level of sweetness those perfectly-ripe berries imparted. Although I love eating just-picked sweet berries off the vine, they were so sweet that my jam ended up tasting too sweet once I added the sugar.\u003c/p>\n\u003cp>I ended up overcoming all these problems, and learned a lot along the way. I wish someone had told me how to deal with the mess of seeds, lack of substance, and overtly sweet taste of ripe raspberries in jam before I started, but when I tried to look up these problems in my cookbooks and online, there were very few resources that raised these topics. So, if you're interested in making raspberry jam yourself, read on to learn from my mistakes.\u003c/p>\n\u003cp>\u003cstrong>Solutions:\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/setting-the-pulp-and-seeds-in-cheesecloth.jpg\" alt=\"setting the pulp and seeds in cheesecloth\" title=\"setting the pulp and seeds in cheesecloth\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14166\">\u003c/p>\n\u003cp>Seeds: To remove the seeds from your jam, press your strained raspberry mixture through some layers of cheese cloth. You will still end up having some seeds in the preserves, but the majority will be removed. To do this, just place layers of cheese cloth in a large bowl and then pour your strained raspberry and sugar mixture into it. Do this before adding your pectin or any other fruit you may add to your jam. Roll your cheese cloth around the raspberry mixture and then press so the raspberry juice and pulp extract through the cloth but most of the seeds stay inside. Massage and press the cheese cloth until most of the pulp and juice is removed. Be sure to wait until the mixture has cooled enough to handle.\u003c/p>\n\u003cp>\u003cstrong>Watery consistency: \u003c/strong>My jam was so watery that a full pack of pectin plus a half of a pear (which is full of natural pectin) wasn't enough to make a firm jam. I therefore reboiled my preserves the next day with two more whole pears (which I peeled, seeded and grated). This gave my jam a fuller texture so it lays on my toast instead of running off it.\u003c/p>\n\u003cp>\u003cstrong>Sweetness:\u003c/strong> My big mistake here was simply adding too much sugar. Although most recipes added an equal amount of sugar to the berries (and some added 1 1/2 times more sugar to the berries), my berries were so sweet and ripe that they needed far less. Next time I will add a 1/2 cup of sugar to a full cup of berries and then taste the jam to determine if I need more. Fixing my overly sweet jam this time, however, ended up being fairly easy. I just added more pears to the mix in the second round of boiling (on day two). The pears natural pectin really helped thicken the consistency and as the jam was already sweet, I refrained from adding more sugar so the tart and sweet flavors ended up balancing out nicely. This brought me closer to the 1/2 cup sugar/1 cup fruit ratio I should have used to begin with.\u003c/p>\n\u003cp>So now that I've gone through the jam-making trenches, I hope my advice is helpful for anyone out there wanting to make their own jars of homemade raspberry jam. And, although removing the seeds in cheese cloth can make preparing raspberry jam more time intensive than making other preserves, the flavor of ripe raspberries all year is worth it. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/bucket-of-raspberries.jpg\" alt=\"bucket of raspberries\" title=\"bucket of raspberries\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14167\">\u003c/p>\n\u003cp>\u003cstrong>Raspberry and Pear Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 jars of jam\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 cups ripe raspberries\u003cbr>\n2 1/2 pears (peeled, seeded, and grated)\u003cbr>\n2 cups sugar (plus more if needed)\u003cbr>\n1 box fruit pectin\u003cbr>\n1 Tbsp fresh lemon juice\u003cbr>\n1/4 cup water\u003cbr>\nCheese cloth\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003c/p>\n\u003cp>1. Place your berries, sugar, lemon juice and water in a pot. Heat fruit on medium high heat until it starts to break down. When mixture has a liquid consistency, lower heat and simmer for five minutes. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/cooking-your-jam.jpg\" alt=\"cooking your jam\" title=\"cooking your jam\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14168\">\u003c/p>\n\u003cp>2. Pour raspberry mixture through a fine mesh strainer and into a bowl. Once the juices have poured through the strainer, pour the juice back into your pot.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/massaging-the-cheesecloth.jpg\" alt=\"massaging the cheesecloth\" title=\"massaging the cheesecloth\" width=\"400\" height=\"281\" class=\"alignnone size-full wp-image-14169\">\u003c/p>\n\u003cp>3. Place cheese cloth (around 4 - 5 layers) in the now empty large bowl and set the raspberry pulp and seed from the strainer into it. Wrap cheese cloth around the pulp and seeds until you have a ball. Squeeze out any remaining raspberry juice and then massage the cloth ball to squeeze out as much pulp as possible while trying to keep as many seeds inside as you can. When you have squeezed out all the pulp you can, gently scrape the outside of the cloth to capture the remaining pulp and then discard the cheese cloth. Pour the raspberry juice and pulp into the pot.\u003c/p>\n\u003cp>4. Add your grated pears to the pot of raspberry juice and pulp and then bring the mixture to a boil for around one minute, stirring constantly so as not to burn the jam on the bottom of the pot. \u003c/p>\n\u003cp>5. Taste the jam. Add more sugar if needed and then lower heat to simmer.\u003c/p>\n\u003cp>6. Pour in the pectin and simmer for another five minutes while stirring.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/skimming-out-foam-and-seeds.jpg\" alt=\"skimming out foam and seeds\" title=\"skimming out foam and seeds\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14170\">\u003c/p>\n\u003cp>7. Skim out the foam that will form at the top of the jam with slotted spoon or small strainer, picking up some seeds as well if you can.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>8. Pour into hot sterilized jar to seal or let jam cool and then place into plastic containers or baggies to place in the refrigerator (to use within two weeks) or freeze.\u003c/p>\n\n",
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"excerpt": "My adventure began with a bumper crop of sweet red raspberries in my backyard. The little thornless raspberry plant I purchased four years ago has turned into 15 feet of lush vines laden with berries. There were too many to just eat out of hand (although trust me, we did try). So, with literally a bucket or more of ripe raspberries about to go bad, I decided to try my hand at making raspberry jam. Little did I know my jam adventure would take two days, two recipes, and two trips to the store. \r\n",
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"description": "My adventure began with a bumper crop of sweet red raspberries in my backyard. The little thornless raspberry plant I purchased four years ago has turned into 15 feet of lush vines laden with berries. There were too many to just eat out of hand (although trust me, we did try). So, with literally a bucket or more of ripe raspberries about to go bad, I decided to try my hand at making raspberry jam. Little did I know my jam adventure would take two days, two recipes, and two trips to the store. \r\n",
"title": "The Trials and Tribulations of Making Raspberry Jam | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/jars-of-raspberry-jam.jpg\" alt=\"jars of raspberry jam\" title=\"jars of raspberry jam\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14165\">\u003c/p>\n\u003cp>I used to think that making jam was a quick and painless task. Although peeling and/or cutting up apples or strawberries can take some time, the jam-making process is generally pretty easy: just boil your fruit with some sugar and maybe a packet of pectin and then can. And, if you're feeling especially lazy, you can avoid sterilizing jars and boiling by simply plunking your cooled preserves into baggies to freeze, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/01/the-lazy-girls-guide-to-preserving-tomatoes/\">which is what I do with my tomatoes\u003c/a>. \u003c/p>\n\u003cp>Well, all thoughts about quick and easy preserving changed for me this week. Making \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/21/friendship-and-homemade-meyer-lemon-marmalade/\">meyer lemon marmalade\u003c/a>, apricot and blackberry jam, and apple butter may be fairly simple projects, but, as I found out, cooking up a batch of raspberry jam can be time consuming and a bit maddening. \u003c/p>\n\u003cp>My adventure began with a bumper crop of sweet red raspberries in my backyard. \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/19/growing-your-own-raspberry-patch/\">The little thornless raspberry plant I purchased four years ago\u003c/a> has turned into 15 feet of lush vines laden with berries. There were too many to just eat out of hand (although trust me, we did try). So, with literally a bucket or more of ripe raspberries about to go bad, I decided to try my hand at making raspberry jam. Little did I know my jam adventure would take two days, two recipes, and two trips to the store. \u003c/p>\n\u003cp>\u003cstrong>Problems\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here were the problems I encountered:\u003c/p>\n\u003cp>\u003cstrong>Seeds:\u003c/strong> The first issue to contend with when cooking with raspberries are the tons of little seeds embedded in the berry's flesh. Although I barely notice them when eating the fruit fresh, they take on the consistency of small pellets that settle between the teeth when preserved. Plus there are literally thousands of them in a bucket of berries.\u003c/p>\n\u003cp>\u003cstrong>Watery consistency:\u003c/strong> My other main problem with making raspberry jam is that this fruit has very little substance, so once you cook it down there is hardly any fleshy pulp to turn into jam. Even after I added some pectin, I ended up with something closer to a thick syrup than a jelly or jam. \u003c/p>\n\u003cp>\u003cstrong>Sweetness:\u003c/strong> My third and final problem with making raspberry jam was the level of sweetness those perfectly-ripe berries imparted. Although I love eating just-picked sweet berries off the vine, they were so sweet that my jam ended up tasting too sweet once I added the sugar.\u003c/p>\n\u003cp>I ended up overcoming all these problems, and learned a lot along the way. I wish someone had told me how to deal with the mess of seeds, lack of substance, and overtly sweet taste of ripe raspberries in jam before I started, but when I tried to look up these problems in my cookbooks and online, there were very few resources that raised these topics. So, if you're interested in making raspberry jam yourself, read on to learn from my mistakes.\u003c/p>\n\u003cp>\u003cstrong>Solutions:\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/setting-the-pulp-and-seeds-in-cheesecloth.jpg\" alt=\"setting the pulp and seeds in cheesecloth\" title=\"setting the pulp and seeds in cheesecloth\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14166\">\u003c/p>\n\u003cp>Seeds: To remove the seeds from your jam, press your strained raspberry mixture through some layers of cheese cloth. You will still end up having some seeds in the preserves, but the majority will be removed. To do this, just place layers of cheese cloth in a large bowl and then pour your strained raspberry and sugar mixture into it. Do this before adding your pectin or any other fruit you may add to your jam. Roll your cheese cloth around the raspberry mixture and then press so the raspberry juice and pulp extract through the cloth but most of the seeds stay inside. Massage and press the cheese cloth until most of the pulp and juice is removed. Be sure to wait until the mixture has cooled enough to handle.\u003c/p>\n\u003cp>\u003cstrong>Watery consistency: \u003c/strong>My jam was so watery that a full pack of pectin plus a half of a pear (which is full of natural pectin) wasn't enough to make a firm jam. I therefore reboiled my preserves the next day with two more whole pears (which I peeled, seeded and grated). This gave my jam a fuller texture so it lays on my toast instead of running off it.\u003c/p>\n\u003cp>\u003cstrong>Sweetness:\u003c/strong> My big mistake here was simply adding too much sugar. Although most recipes added an equal amount of sugar to the berries (and some added 1 1/2 times more sugar to the berries), my berries were so sweet and ripe that they needed far less. Next time I will add a 1/2 cup of sugar to a full cup of berries and then taste the jam to determine if I need more. Fixing my overly sweet jam this time, however, ended up being fairly easy. I just added more pears to the mix in the second round of boiling (on day two). The pears natural pectin really helped thicken the consistency and as the jam was already sweet, I refrained from adding more sugar so the tart and sweet flavors ended up balancing out nicely. This brought me closer to the 1/2 cup sugar/1 cup fruit ratio I should have used to begin with.\u003c/p>\n\u003cp>So now that I've gone through the jam-making trenches, I hope my advice is helpful for anyone out there wanting to make their own jars of homemade raspberry jam. And, although removing the seeds in cheese cloth can make preparing raspberry jam more time intensive than making other preserves, the flavor of ripe raspberries all year is worth it. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/bucket-of-raspberries.jpg\" alt=\"bucket of raspberries\" title=\"bucket of raspberries\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14167\">\u003c/p>\n\u003cp>\u003cstrong>Raspberry and Pear Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 jars of jam\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 cups ripe raspberries\u003cbr>\n2 1/2 pears (peeled, seeded, and grated)\u003cbr>\n2 cups sugar (plus more if needed)\u003cbr>\n1 box fruit pectin\u003cbr>\n1 Tbsp fresh lemon juice\u003cbr>\n1/4 cup water\u003cbr>\nCheese cloth\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003c/p>\n\u003cp>1. Place your berries, sugar, lemon juice and water in a pot. Heat fruit on medium high heat until it starts to break down. When mixture has a liquid consistency, lower heat and simmer for five minutes. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/cooking-your-jam.jpg\" alt=\"cooking your jam\" title=\"cooking your jam\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14168\">\u003c/p>\n\u003cp>2. Pour raspberry mixture through a fine mesh strainer and into a bowl. Once the juices have poured through the strainer, pour the juice back into your pot.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/massaging-the-cheesecloth.jpg\" alt=\"massaging the cheesecloth\" title=\"massaging the cheesecloth\" width=\"400\" height=\"281\" class=\"alignnone size-full wp-image-14169\">\u003c/p>\n\u003cp>3. Place cheese cloth (around 4 - 5 layers) in the now empty large bowl and set the raspberry pulp and seed from the strainer into it. Wrap cheese cloth around the pulp and seeds until you have a ball. Squeeze out any remaining raspberry juice and then massage the cloth ball to squeeze out as much pulp as possible while trying to keep as many seeds inside as you can. When you have squeezed out all the pulp you can, gently scrape the outside of the cloth to capture the remaining pulp and then discard the cheese cloth. Pour the raspberry juice and pulp into the pot.\u003c/p>\n\u003cp>4. Add your grated pears to the pot of raspberry juice and pulp and then bring the mixture to a boil for around one minute, stirring constantly so as not to burn the jam on the bottom of the pot. \u003c/p>\n\u003cp>5. Taste the jam. Add more sugar if needed and then lower heat to simmer.\u003c/p>\n\u003cp>6. Pour in the pectin and simmer for another five minutes while stirring.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/skimming-out-foam-and-seeds.jpg\" alt=\"skimming out foam and seeds\" title=\"skimming out foam and seeds\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14170\">\u003c/p>\n\u003cp>7. Skim out the foam that will form at the top of the jam with slotted spoon or small strainer, picking up some seeds as well if you can.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>8. Pour into hot sterilized jar to seal or let jam cool and then place into plastic containers or baggies to place in the refrigerator (to use within two weeks) or freeze.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Homemade Yogurt & Cucumber Soup",
"title": "Homemade Yogurt & Cucumber Soup",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/yogurt-cucumber-soup.jpg\" alt=\"yogurt cucumber soup\" title=\"yogurt cucumber soup\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14121\">\u003c/p>\n\u003cp>Open your fridge, now. Scan the shelves and tell me: how many plastic yogurt containers are in there? If your house is anything like mine, plastic yogurt tubs--the 32-ouncers from Nancy's, Wallaby, or Straus--are your default tupperware, to the point where it can take a few minutes of fridge-shelf lid-popping to find the one that's actually still filled with yogurt and not last week's curried coconut-lentil soup or last night's leftover pad thai.\u003c/p>\n\u003cp>Which makes me a little guilty about the amount of plastic I'm bringing home from \u003ca href=\"http://www.yelp.com/biz/good-life-grocery-san-francisco\">Good Life Grocery\u003c/a> week after week in support of my fermented-dairy habit. On one hand: calcium, probiotics and lactobacillus, good. On the other: a bobbing stream full of plastic tubs, flowing right to my doorstep. Yes, they're recyclable, but still, the process of plastic from creation to breakdown is not a pretty one. \u003c/p>\n\u003cp>Happily, though, there's an easy way to both save money and keep away from the tubs. You make your own. \u003c/p>\n\u003cp>For a long time, I put this off, until I finally found a yogurt maker for $5 at a garage sale. A yogurt maker does nothing but provide a mild, steady heat source that keeps your milk at optimal fermentation temperature, about 10 or 15 degrees above your own 98.6 F. Whatever the brand, it's just a heating pad for your jars, and while it's convenient, it can also seem like just one gadget too many. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After my own machine disappeared during my last move from Brooklyn back to San Francisco, I couldn't quite see adding yet another appliance to an already space-challenged kitchen. And why, when yogurt has been made for ages using absolutely no technology at all? \u003c/p>\n\u003cp>We give very little thought to the luxury (and relatively new phenomenon) of chilling milk straight from the cow, keeping it cold and fresh for a week or more at a time. Yogurt, like other ferments, makes this protein- and calcium-rich food last a lot longer, while at the same time making it easier to digest. Nomadic Mongolians fermented mare's milk in skin bags kept warm next to the saddle. All over the Mediterranean and the Middle East, yogurt was made from goat, sheep and (to a lesser extent) cow's milk. It could be made thin and tangy for use in marinades and drinks, richer and thicker for dips and sauces. In India, cooling yogurt-based lassi drinks could be salty or sweet, perfumed with aromatic spices or sweetened with pureed ripe mango.\u003c/p>\n\u003cp>It takes nearly no effort to make yogurt. What you need is milk (cow, goat, even sheep, depending on your preference), a little already prepared yogurt to act as a culture, a clean jar, and time. \u003c/p>\n\u003cp>A candy-type thermometer is useful, although not absolutely crucial. A quart of milk is a good amount to start with, along with 2 tablespoons of plain, unflavored yogurt made with live cultures (and preferably without pectin, gelatin, or other thickeners). Heat your milk up to 180 degrees F, until it's just starting to bubble up around the edges. Pour the milk into your clean jar and let it cool, stirring frequently. When it's between 110-115 degrees F, or when it feels just mildly warm to the touch, pour a little out into a small bowl. Whisk in the yogurt, then pour the mixture back into the jar. Whisk to mix, then cover the jar. \u003c/p>\n\u003cp>You're almost done. The last step is keeping the mixture at a more-or-less steady 110F to 115F for six to eight hours. Putting the jar into a large covered pot of 110-degree water that comes half-way up will work, as long as you periodically re-warm the water. Many people swaddle their jar in a thick towel and put it on top of the fridge or at the back of the stove, anywhere that stays reasonably toasty. That same half-filled pot of warm water could work very nicely stashed in a picnic cooler or styrofoam tub.\u003c/p>\n\u003cp>As the milk sits, the colonies of beneficial bacteria from the initial dose of yogurt will be digesting the lactose in the milk like crazy, kicking off a mad binge of reproduction. After some 6 to 8 hours, the once-fluid milk will be transformed into solid yogurt and a quantity of loose whey. Without stirring, put the jar into the fridge for several hours, so it can cool down and continue to set. Once the yogurt is thoroughly cold, pour off any excess whey, then stir thoroughly. \u003c/p>\n\u003cp>Try as you might, homemade yogurt is, in my experience, pretty runny. (So is commercial yogurt, if made from only milk, without added gelatin or pectin.) The more consistent your heat source, the better your chance for a more solid yogurt. Full-fat milk makes dreamy-rich yogurt, although I'm perfectly content using 2% milk for everyday use. \u003c/p>\n\u003cp>Once your yogurt is made, you can dress it up in many ways. Spooning it into a colander lined with cheesecloth, a clean tea towel, or several layers of paper towels, then letting it drain overnight in the refrigerator, will give you a fresh yogurt cheese similar to extra-thick Greek yogurt. You can sprinkle your yogurt cheese with herbs and sea salt, or drizzle it with honey and top it with toasted walnuts and oozing-ripe apricots. \u003c/p>\n\u003cp>Or you make your yogurt even runnier by turning it into a soup, like this chilled cucumber soup, drinkable even on the hottest East Bay days. It's also a way to redeem even the biggest, wateriest, seed-strewn cucumbers out of your garden, since the gelatinous seeds are scooped out and tossed, leaving only the cool flesh to be buzzed into a refreshingly frothy, herb-strewn puree. \u003c/p>\n\u003cp>\u003cstrong>Cool as a Cucumber Soup\u003c/strong>\u003cbr>\nThe herbs in here are up to you. I think dill goes exceptionally well with cucumber, but basil, mint, or cilantro would all work very nicely, too. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 cups plain yogurt\u003cbr>\n1/2 cup thick, drained yogurt, Greek style yogurt, or sour cream\u003cbr>\n1 garlic clove, peeled and chopped\u003cbr>\n2 tablespoons chopped chives or scallions\u003cbr>\n3 large cucumbers, peeled in alternating strips, halved, seeds scooped out\u003cbr>\na generous handful of fresh dill, basil, cilantro or mint\u003cbr>\na few sprigs flat-leaf parsley, optional\u003cbr>\nSalt and freshly ground pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine yogurt, garlic, 2 cucumbers, and herbs in a blender. Puree until fairly smooth. You may have to do this in batches to avoid overloading your blender. \u003c/p>\n\u003cp>2. Pour soup mixture into a large pitcher and set aside. Grate or finely dice remaining cucumber and stir in for texture. Taste and add salt and pepper as needed. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>3. Chill well. Serve very cold, topped with a little extra herbs and chives.\u003c/p>\n\n",
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"excerpt": "Perfect for even the hottest East Bay day: cold cucumber soup, swigged straight out of the fridge. Make it with your own homemade plain yogurt, and you can free yourself from adding more plastic tubs to your kitchen, too. ",
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"description": "Perfect for even the hottest East Bay day: cold cucumber soup, swigged straight out of the fridge. Make it with your own homemade plain yogurt, and you can free yourself from adding more plastic tubs to your kitchen, too. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/yogurt-cucumber-soup.jpg\" alt=\"yogurt cucumber soup\" title=\"yogurt cucumber soup\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14121\">\u003c/p>\n\u003cp>Open your fridge, now. Scan the shelves and tell me: how many plastic yogurt containers are in there? If your house is anything like mine, plastic yogurt tubs--the 32-ouncers from Nancy's, Wallaby, or Straus--are your default tupperware, to the point where it can take a few minutes of fridge-shelf lid-popping to find the one that's actually still filled with yogurt and not last week's curried coconut-lentil soup or last night's leftover pad thai.\u003c/p>\n\u003cp>Which makes me a little guilty about the amount of plastic I'm bringing home from \u003ca href=\"http://www.yelp.com/biz/good-life-grocery-san-francisco\">Good Life Grocery\u003c/a> week after week in support of my fermented-dairy habit. On one hand: calcium, probiotics and lactobacillus, good. On the other: a bobbing stream full of plastic tubs, flowing right to my doorstep. Yes, they're recyclable, but still, the process of plastic from creation to breakdown is not a pretty one. \u003c/p>\n\u003cp>Happily, though, there's an easy way to both save money and keep away from the tubs. You make your own. \u003c/p>\n\u003cp>For a long time, I put this off, until I finally found a yogurt maker for $5 at a garage sale. A yogurt maker does nothing but provide a mild, steady heat source that keeps your milk at optimal fermentation temperature, about 10 or 15 degrees above your own 98.6 F. Whatever the brand, it's just a heating pad for your jars, and while it's convenient, it can also seem like just one gadget too many. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After my own machine disappeared during my last move from Brooklyn back to San Francisco, I couldn't quite see adding yet another appliance to an already space-challenged kitchen. And why, when yogurt has been made for ages using absolutely no technology at all? \u003c/p>\n\u003cp>We give very little thought to the luxury (and relatively new phenomenon) of chilling milk straight from the cow, keeping it cold and fresh for a week or more at a time. Yogurt, like other ferments, makes this protein- and calcium-rich food last a lot longer, while at the same time making it easier to digest. Nomadic Mongolians fermented mare's milk in skin bags kept warm next to the saddle. All over the Mediterranean and the Middle East, yogurt was made from goat, sheep and (to a lesser extent) cow's milk. It could be made thin and tangy for use in marinades and drinks, richer and thicker for dips and sauces. In India, cooling yogurt-based lassi drinks could be salty or sweet, perfumed with aromatic spices or sweetened with pureed ripe mango.\u003c/p>\n\u003cp>It takes nearly no effort to make yogurt. What you need is milk (cow, goat, even sheep, depending on your preference), a little already prepared yogurt to act as a culture, a clean jar, and time. \u003c/p>\n\u003cp>A candy-type thermometer is useful, although not absolutely crucial. A quart of milk is a good amount to start with, along with 2 tablespoons of plain, unflavored yogurt made with live cultures (and preferably without pectin, gelatin, or other thickeners). Heat your milk up to 180 degrees F, until it's just starting to bubble up around the edges. Pour the milk into your clean jar and let it cool, stirring frequently. When it's between 110-115 degrees F, or when it feels just mildly warm to the touch, pour a little out into a small bowl. Whisk in the yogurt, then pour the mixture back into the jar. Whisk to mix, then cover the jar. \u003c/p>\n\u003cp>You're almost done. The last step is keeping the mixture at a more-or-less steady 110F to 115F for six to eight hours. Putting the jar into a large covered pot of 110-degree water that comes half-way up will work, as long as you periodically re-warm the water. Many people swaddle their jar in a thick towel and put it on top of the fridge or at the back of the stove, anywhere that stays reasonably toasty. That same half-filled pot of warm water could work very nicely stashed in a picnic cooler or styrofoam tub.\u003c/p>\n\u003cp>As the milk sits, the colonies of beneficial bacteria from the initial dose of yogurt will be digesting the lactose in the milk like crazy, kicking off a mad binge of reproduction. After some 6 to 8 hours, the once-fluid milk will be transformed into solid yogurt and a quantity of loose whey. Without stirring, put the jar into the fridge for several hours, so it can cool down and continue to set. Once the yogurt is thoroughly cold, pour off any excess whey, then stir thoroughly. \u003c/p>\n\u003cp>Try as you might, homemade yogurt is, in my experience, pretty runny. (So is commercial yogurt, if made from only milk, without added gelatin or pectin.) The more consistent your heat source, the better your chance for a more solid yogurt. Full-fat milk makes dreamy-rich yogurt, although I'm perfectly content using 2% milk for everyday use. \u003c/p>\n\u003cp>Once your yogurt is made, you can dress it up in many ways. Spooning it into a colander lined with cheesecloth, a clean tea towel, or several layers of paper towels, then letting it drain overnight in the refrigerator, will give you a fresh yogurt cheese similar to extra-thick Greek yogurt. You can sprinkle your yogurt cheese with herbs and sea salt, or drizzle it with honey and top it with toasted walnuts and oozing-ripe apricots. \u003c/p>\n\u003cp>Or you make your yogurt even runnier by turning it into a soup, like this chilled cucumber soup, drinkable even on the hottest East Bay days. It's also a way to redeem even the biggest, wateriest, seed-strewn cucumbers out of your garden, since the gelatinous seeds are scooped out and tossed, leaving only the cool flesh to be buzzed into a refreshingly frothy, herb-strewn puree. \u003c/p>\n\u003cp>\u003cstrong>Cool as a Cucumber Soup\u003c/strong>\u003cbr>\nThe herbs in here are up to you. I think dill goes exceptionally well with cucumber, but basil, mint, or cilantro would all work very nicely, too. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 cups plain yogurt\u003cbr>\n1/2 cup thick, drained yogurt, Greek style yogurt, or sour cream\u003cbr>\n1 garlic clove, peeled and chopped\u003cbr>\n2 tablespoons chopped chives or scallions\u003cbr>\n3 large cucumbers, peeled in alternating strips, halved, seeds scooped out\u003cbr>\na generous handful of fresh dill, basil, cilantro or mint\u003cbr>\na few sprigs flat-leaf parsley, optional\u003cbr>\nSalt and freshly ground pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine yogurt, garlic, 2 cucumbers, and herbs in a blender. Puree until fairly smooth. You may have to do this in batches to avoid overloading your blender. \u003c/p>\n\u003cp>2. Pour soup mixture into a large pitcher and set aside. Grate or finely dice remaining cucumber and stir in for texture. Taste and add salt and pepper as needed. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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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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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"on-the-media": {
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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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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