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"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. ",
"title": "Homemade Yogurt & Cucumber Soup | KQED",
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"headline": "Homemade Yogurt & Cucumber Soup",
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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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. Chill well. Serve very cold, topped with a little extra herbs and chives.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/bowl-of-chili.jpg\" alt=\"bowl of chili\" title=\"bowl of chili\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13995\">\u003c/p>\n\u003cp>I used to think chili was a mishmash of ground meat, powdered spices, and chopped bell peppers. This is, after all, how everyone made it when I was growing up. It wasn't until I was an adult that I realized chili is really a stew. Historically, it's more like Beef Bourguignon than a sloppy joe in that it's made of chunks of meat, vegetables, and a simmering liquid. Sure, the vegetables are chilies, but the core starting point -- slowly braised hunks of meat -- are what make chile and other stews not only similar, but appealing in the first place.\u003c/p>\n\u003cp>There are many different types of chili and everyone seems to have a favorite. My Texas friends, for instance, say that the whole point of chili is to meld together the smoky taste of dried chilies with slow-cooked meat and that tomatoes and beans have no place in the pot. Others that I know (usually health-conscious people from my home region of Southern California) claim that using beef is too fattening and so they make their chilies with turkey and beans (I try to avoid those dinners). Some people use only whole chiles, while others use only chile powders. Many use fresh peppers while others swear by dried and smoked. And then, of course, there are vegetarian chilies. The variations are limitless. Now I am in no way a Texan, but there's no denying the fact that chili is a Southwestern dish (and that Texas chili is delicious), so I tend to gravitate toward their style more than any other. \u003c/p>\n\u003cp>So how do you make a great pot of meat chili? Let's break the process down into easy categories:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/seasoning-your-meat.jpg\" alt=\"seasoning your meat\" title=\"seasoning your meat\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13996\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Meat\u003c/strong>\u003cbr>\nBecause it's a stew, the most important ingredient in this dish is the meat. When I make my chili, the meat is the star. I like to use 3/4 beef chuck (cut into pieces, not ground) along with 1/4 pork butt. Using only beef is fine, but I find that the subtle addition of a little pork fat intensifies the meat flavors nicely. Another option is to fry up some bacon and then use the bacon fat to cook the beef. But whatever you use, just be sure not to use lean cuts of meat. Let's face it, chili isn't a diet dish and you really do need some fat to give everything the rich flavor you expect. No turkey!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peppers.jpg\" alt=\"peppers\" title=\"peppers\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13997\">\u003c/p>\n\u003cp>\u003cstrong>Chiles\u003c/strong>\u003cbr>\nThere is a world of chiles out there to explore. Co-starring in my own culinary tale are 6 different types of chile peppers, both dried and fresh varieties. While fresh pasillas, Anaheims, serranos, and jalapenos impart a verdant heat, dried anchos and chipotles in adobo add a rich undercurrent of picante smokiness. You can also experiment with a variety of other dried and fresh chiles. Have fun with this. If you go to the right market, you'll find a world of beautiful chiles out there. And don’t worry if you're not a lover of spicy dishes. There are plenty of mild peppers out there worth exploring.\u003c/p>\n\u003cp>A note on using dried chiles: Now I realize that using real dried chiles can seem intimidating. For years I stared at dried chiles stacked in Mexican grocery stores or in cellophane bags at my regular market, but was afraid to use them. They seemed mysterious and indecipherable, so I stuck with only powdered chiles. Yet once I realized that you just need to heat them in a dry pan and then soak in some water before pureeing, I mustered up the courage to give them a try. Other than being a little embarrassed to find they were so easy to work with, my maiden voyage using dried peppers was uneventful and I've never looked back.\u003c/p>\n\u003cp>\u003cstrong>Tomatoes and Beans (To use or not to use…)\u003c/strong>\u003cbr>\nSo how about those controversial tomatoes and beans? If you're a purist or a true blooded Texan who wants all meat, then by all means skip these in your chili. That said, before making any major decisions, consider that both add great flavor and texture to the dish. I like to first cook up a batch of dried beans, leaving them al dente so they finish cooking in the chili itself. This allows the beans to soak up the flavors of the stew as they finish cooking. The tomatoes then provide a little sweetness to counterbalance the heat and smoky flavors of the chiles. For me, beans and tomatoes add so much flavor and texture that I can't imagine my chili without them. But the beauty of making your own pot of chili is that you get to decide what you like and don't like, so add them if you want.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/beer-and-coffee.jpg\" alt=\"beer and coffee\" title=\"beer and coffee\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14004\">\u003c/p>\n\u003cp>\u003cstrong>Liquids\u003c/strong>\u003cbr>\nWhether you add beans and tomatoes or just use meat and chiles, you will need some sort of liquid so you can simmer everything. As far as I'm concerned, a mixture of both beer and brewed coffee is essential. Beer's yeast and hops introduce a robust full-bodied taste that joins the rest of the stews flavors nicely, while the coffee provides an undertone that accents the overarching spices in a way that vanilla makes chocolate taste more profound.\u003cbr>\n\u003cstrong>\u003cbr>\nOther stuff\u003c/strong>\u003cbr>\nAnd, speaking of chocolate, a whisper of cocoa powder or Mexican chocolate, added at the end, helps mellow and fuse the chili's flavors. I also like to add in some masa harina (finely ground corn used to make tortillas) or just some ground corn meal to thicken things up if the chile is too soupy. You can also add other ingredients, like fresh corn, if you'd like.\u003c/p>\n\u003cp>\u003cstrong>Time\u003c/strong>\u003cbr>\nMaking chili is an all-day affair because the ingredients need time to mature and come together. I let everything simmer for 4-5 hours on the stove. If you want, I'm sure you can use a crock pot, although I've never done this myself. Whatever you do, don't hurry the process because you need all those flavors to mature and come together, and only time can do this. \u003c/p>\n\u003cp>So that's how you make chili. As with many other dishes, the keys to making a great meal are simply a little patience, along with some quality ingredients -- in this case a variety of chiles and stew-sized chunks of meat. If you follow these guidelines, you'll have your own hearty and smoky pot of chili to be proud of.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/a-big-pot-of-chili.jpg\" alt=\"a big pot of chili\" title=\"a big pot of chili\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-13998\">\u003c/p>\n\u003cp>\u003cstrong>Chili\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One large pot of chili\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n3 lbs beef chuck cut into 1/4-inch pieces\u003cbr>\n1 lb pork butt cut into 1/4-inch pieces\u003cbr>\n2 Tbsp chile powder (I like chile molido, but any mild chile powder is fine)\u003cbr>\n1 Tbsp cumin\u003cbr>\n1 tsp salt\u003cbr>\n3-4 dried ancho chiles (depending on size)\u003cbr>\nCorn or vegetable oil for sautéing\u003cbr>\n2/3 of a 7 oz can chipotle chiles in adobo sauce (use 1 full can if you want the dish extra smoky and spicy)\u003cbr>\n1 large onion chopped\u003cbr>\n2 cloves garlic minced\u003cbr>\n1/2 serrano pepper seeded and minced (use the whole pepper if you like your chili spicy)\u003cbr>\n1 jalapeño seeded and minced\u003cbr>\n2 pasilla peppers seeded and chopped small\u003cbr>\n2 Anaheim peppers seeded and chopped small\u003cbr>\n1 Tbsp ground cumin (freshly toasted seeds ground at home are best but preground is fine)\u003cbr>\n1/2 tsp all spice\u003cbr>\n1 tsp dried ground coriander\u003cbr>\n1/2 - 1 bottle beer\u003cbr>\n1 cup coffee\u003cbr>\n1 15 oz can diced tomatoes or 2 cups freshly chopped tomatoes (no seeds)\u003cbr>\n2 cups freshly cooked beans (kidney, navy, black or pinto are fine)\u003cbr>\n1/4 cup masa harina or finely ground corn meal (optional)\u003cbr>\n1 heaping Tbsp cocoa or 1/4 round grated Mexican chocolate\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. The night before you plan on making your chili, chop up your meat and season with the 2 Tbsp chile powder, 1 Tbsp cumin, and 1 tsp salt. Rub the seasoning all over the meat. Set in the refrigerator overnight.\u003cbr>\n2. In a dry pan (I like to use a medium cast iron pan) heat your ancho chiles on high, turning every 30 seconds or so until the peppers are warmed through and hot. Add enough water to cover the peppers and then cover the pan and let sit for 30 minutes. Drain pan of water and then puree the peppers in a blender or chopper. Set aside. (If you do this the night before, be sure to refrigerate the puree).\u003cbr>\n3. Heat a large heavy pot (I like to use a cast-iron dutch oven) on medium high heat. When the pot is hot, add in 1 Tbsp oil and then add in enough meat to mostly cover, but not crowd, the pan. Sear meat on all sides and then remove from pan. Repeat (adding in more oil if necessary) until all the meat is browned. Remove all meat from the pan.\u003cbr>\n4. Add a little more oil to the pan and then sauté your onions and garlic for a few minutes. Add in the chopped peppers (serranos, jalapeno, pasilla and Anaheim) and cook for 2-3 minutes.\u003cbr>\n5. Add the meat back into the pan (with the vegetables) and then mix in the pureed anchos, chipotles, tomatoes, cooked beans, cumin, all spice, coriander, beer and coffee. You should have enough liquid to just barely cover the meat, but not so much that the meat is swimming in liquid. Add the other 1/2 of the beer if it looks like you need more liquid.\u003cbr>\n6. Bring the chili to a soft boil and then cover and set the burner to simmer. Stir at least once an hour, more often if your pan has a thin bottom so you don't burn the stew. Let the mixture simmer for 4-5 hours. Add in some salt after a couple of hours as needed.\u003cbr>\n7. Once all the flavors have melded, add in the chocolate and stir in.\u003cbr>\n8. If the chili seems too soupy, or if it's a little too spicy, add in 1/4 cup masa harina or finely ground corn meal that has been mixed with a little water or beer to make a slurry. Mix in thoroughly.\u003cbr>\n9. Serve with corn bread and whatever sides sound good.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/chili-with-all-the-fixins.jpg\" alt=\"chili with all the fixins\" title=\"chili with all the fixins\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13999\">\u003cbr>\n\u003cstrong>\u003cbr>\nPossible chili sides\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Cotija, cheddar or Jack cheese\u003cbr>\nCorn chips\u003cbr>\nCorn tortillas\u003cbr>\nCorn nuts\u003cbr>\nBlack or green olives\u003cbr>\nGreen onions\u003cbr>\nWhite chopped onions\u003cbr>\nSour cream\u003cbr>\nFritos\u003cbr>\nCilantro\u003cbr>\nAvocado\u003cbr>\nSliced jalapenos\u003cbr>\nYou favorite hot sauce\u003c/p>\n\n",
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"excerpt": "I used to think chili was a mishmash of ground meat, powdered spices, and chopped bell peppers. This is, after all, how everyone made it when I was growing up. It wasn't until I was an adult that I realized chili is really a stew. Historically, it's more like Beef Bourguignon than a sloppy joe in that it's made of chunks of meat, vegetables, and a simmering liquid. Sure, the vegetables are chilies, but the core starting point -- slowly braised hunks of meat -- are what make chile and other stews not only similar, but appealing in the first place.\r\n\r\nSo how do you make a great pot of meat chili? Let's break the process down into easy categories.\r\n",
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"description": "I used to think chili was a mishmash of ground meat, powdered spices, and chopped bell peppers. This is, after all, how everyone made it when I was growing up. It wasn't until I was an adult that I realized chili is really a stew. Historically, it's more like Beef Bourguignon than a sloppy joe in that it's made of chunks of meat, vegetables, and a simmering liquid. Sure, the vegetables are chilies, but the core starting point -- slowly braised hunks of meat -- are what make chile and other stews not only similar, but appealing in the first place.\r\n\r\nSo how do you make a great pot of meat chili? Let's break the process down into easy categories.\r\n",
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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/bowl-of-chili.jpg\" alt=\"bowl of chili\" title=\"bowl of chili\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13995\">\u003c/p>\n\u003cp>I used to think chili was a mishmash of ground meat, powdered spices, and chopped bell peppers. This is, after all, how everyone made it when I was growing up. It wasn't until I was an adult that I realized chili is really a stew. Historically, it's more like Beef Bourguignon than a sloppy joe in that it's made of chunks of meat, vegetables, and a simmering liquid. Sure, the vegetables are chilies, but the core starting point -- slowly braised hunks of meat -- are what make chile and other stews not only similar, but appealing in the first place.\u003c/p>\n\u003cp>There are many different types of chili and everyone seems to have a favorite. My Texas friends, for instance, say that the whole point of chili is to meld together the smoky taste of dried chilies with slow-cooked meat and that tomatoes and beans have no place in the pot. Others that I know (usually health-conscious people from my home region of Southern California) claim that using beef is too fattening and so they make their chilies with turkey and beans (I try to avoid those dinners). Some people use only whole chiles, while others use only chile powders. Many use fresh peppers while others swear by dried and smoked. And then, of course, there are vegetarian chilies. The variations are limitless. Now I am in no way a Texan, but there's no denying the fact that chili is a Southwestern dish (and that Texas chili is delicious), so I tend to gravitate toward their style more than any other. \u003c/p>\n\u003cp>So how do you make a great pot of meat chili? Let's break the process down into easy categories:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/seasoning-your-meat.jpg\" alt=\"seasoning your meat\" title=\"seasoning your meat\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13996\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Meat\u003c/strong>\u003cbr>\nBecause it's a stew, the most important ingredient in this dish is the meat. When I make my chili, the meat is the star. I like to use 3/4 beef chuck (cut into pieces, not ground) along with 1/4 pork butt. Using only beef is fine, but I find that the subtle addition of a little pork fat intensifies the meat flavors nicely. Another option is to fry up some bacon and then use the bacon fat to cook the beef. But whatever you use, just be sure not to use lean cuts of meat. Let's face it, chili isn't a diet dish and you really do need some fat to give everything the rich flavor you expect. No turkey!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peppers.jpg\" alt=\"peppers\" title=\"peppers\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13997\">\u003c/p>\n\u003cp>\u003cstrong>Chiles\u003c/strong>\u003cbr>\nThere is a world of chiles out there to explore. Co-starring in my own culinary tale are 6 different types of chile peppers, both dried and fresh varieties. While fresh pasillas, Anaheims, serranos, and jalapenos impart a verdant heat, dried anchos and chipotles in adobo add a rich undercurrent of picante smokiness. You can also experiment with a variety of other dried and fresh chiles. Have fun with this. If you go to the right market, you'll find a world of beautiful chiles out there. And don’t worry if you're not a lover of spicy dishes. There are plenty of mild peppers out there worth exploring.\u003c/p>\n\u003cp>A note on using dried chiles: Now I realize that using real dried chiles can seem intimidating. For years I stared at dried chiles stacked in Mexican grocery stores or in cellophane bags at my regular market, but was afraid to use them. They seemed mysterious and indecipherable, so I stuck with only powdered chiles. Yet once I realized that you just need to heat them in a dry pan and then soak in some water before pureeing, I mustered up the courage to give them a try. Other than being a little embarrassed to find they were so easy to work with, my maiden voyage using dried peppers was uneventful and I've never looked back.\u003c/p>\n\u003cp>\u003cstrong>Tomatoes and Beans (To use or not to use…)\u003c/strong>\u003cbr>\nSo how about those controversial tomatoes and beans? If you're a purist or a true blooded Texan who wants all meat, then by all means skip these in your chili. That said, before making any major decisions, consider that both add great flavor and texture to the dish. I like to first cook up a batch of dried beans, leaving them al dente so they finish cooking in the chili itself. This allows the beans to soak up the flavors of the stew as they finish cooking. The tomatoes then provide a little sweetness to counterbalance the heat and smoky flavors of the chiles. For me, beans and tomatoes add so much flavor and texture that I can't imagine my chili without them. But the beauty of making your own pot of chili is that you get to decide what you like and don't like, so add them if you want.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/beer-and-coffee.jpg\" alt=\"beer and coffee\" title=\"beer and coffee\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14004\">\u003c/p>\n\u003cp>\u003cstrong>Liquids\u003c/strong>\u003cbr>\nWhether you add beans and tomatoes or just use meat and chiles, you will need some sort of liquid so you can simmer everything. As far as I'm concerned, a mixture of both beer and brewed coffee is essential. Beer's yeast and hops introduce a robust full-bodied taste that joins the rest of the stews flavors nicely, while the coffee provides an undertone that accents the overarching spices in a way that vanilla makes chocolate taste more profound.\u003cbr>\n\u003cstrong>\u003cbr>\nOther stuff\u003c/strong>\u003cbr>\nAnd, speaking of chocolate, a whisper of cocoa powder or Mexican chocolate, added at the end, helps mellow and fuse the chili's flavors. I also like to add in some masa harina (finely ground corn used to make tortillas) or just some ground corn meal to thicken things up if the chile is too soupy. You can also add other ingredients, like fresh corn, if you'd like.\u003c/p>\n\u003cp>\u003cstrong>Time\u003c/strong>\u003cbr>\nMaking chili is an all-day affair because the ingredients need time to mature and come together. I let everything simmer for 4-5 hours on the stove. If you want, I'm sure you can use a crock pot, although I've never done this myself. Whatever you do, don't hurry the process because you need all those flavors to mature and come together, and only time can do this. \u003c/p>\n\u003cp>So that's how you make chili. As with many other dishes, the keys to making a great meal are simply a little patience, along with some quality ingredients -- in this case a variety of chiles and stew-sized chunks of meat. If you follow these guidelines, you'll have your own hearty and smoky pot of chili to be proud of.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/a-big-pot-of-chili.jpg\" alt=\"a big pot of chili\" title=\"a big pot of chili\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-13998\">\u003c/p>\n\u003cp>\u003cstrong>Chili\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One large pot of chili\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n3 lbs beef chuck cut into 1/4-inch pieces\u003cbr>\n1 lb pork butt cut into 1/4-inch pieces\u003cbr>\n2 Tbsp chile powder (I like chile molido, but any mild chile powder is fine)\u003cbr>\n1 Tbsp cumin\u003cbr>\n1 tsp salt\u003cbr>\n3-4 dried ancho chiles (depending on size)\u003cbr>\nCorn or vegetable oil for sautéing\u003cbr>\n2/3 of a 7 oz can chipotle chiles in adobo sauce (use 1 full can if you want the dish extra smoky and spicy)\u003cbr>\n1 large onion chopped\u003cbr>\n2 cloves garlic minced\u003cbr>\n1/2 serrano pepper seeded and minced (use the whole pepper if you like your chili spicy)\u003cbr>\n1 jalapeño seeded and minced\u003cbr>\n2 pasilla peppers seeded and chopped small\u003cbr>\n2 Anaheim peppers seeded and chopped small\u003cbr>\n1 Tbsp ground cumin (freshly toasted seeds ground at home are best but preground is fine)\u003cbr>\n1/2 tsp all spice\u003cbr>\n1 tsp dried ground coriander\u003cbr>\n1/2 - 1 bottle beer\u003cbr>\n1 cup coffee\u003cbr>\n1 15 oz can diced tomatoes or 2 cups freshly chopped tomatoes (no seeds)\u003cbr>\n2 cups freshly cooked beans (kidney, navy, black or pinto are fine)\u003cbr>\n1/4 cup masa harina or finely ground corn meal (optional)\u003cbr>\n1 heaping Tbsp cocoa or 1/4 round grated Mexican chocolate\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. The night before you plan on making your chili, chop up your meat and season with the 2 Tbsp chile powder, 1 Tbsp cumin, and 1 tsp salt. Rub the seasoning all over the meat. Set in the refrigerator overnight.\u003cbr>\n2. In a dry pan (I like to use a medium cast iron pan) heat your ancho chiles on high, turning every 30 seconds or so until the peppers are warmed through and hot. Add enough water to cover the peppers and then cover the pan and let sit for 30 minutes. Drain pan of water and then puree the peppers in a blender or chopper. Set aside. (If you do this the night before, be sure to refrigerate the puree).\u003cbr>\n3. Heat a large heavy pot (I like to use a cast-iron dutch oven) on medium high heat. When the pot is hot, add in 1 Tbsp oil and then add in enough meat to mostly cover, but not crowd, the pan. Sear meat on all sides and then remove from pan. Repeat (adding in more oil if necessary) until all the meat is browned. Remove all meat from the pan.\u003cbr>\n4. Add a little more oil to the pan and then sauté your onions and garlic for a few minutes. Add in the chopped peppers (serranos, jalapeno, pasilla and Anaheim) and cook for 2-3 minutes.\u003cbr>\n5. Add the meat back into the pan (with the vegetables) and then mix in the pureed anchos, chipotles, tomatoes, cooked beans, cumin, all spice, coriander, beer and coffee. You should have enough liquid to just barely cover the meat, but not so much that the meat is swimming in liquid. Add the other 1/2 of the beer if it looks like you need more liquid.\u003cbr>\n6. Bring the chili to a soft boil and then cover and set the burner to simmer. Stir at least once an hour, more often if your pan has a thin bottom so you don't burn the stew. Let the mixture simmer for 4-5 hours. Add in some salt after a couple of hours as needed.\u003cbr>\n7. Once all the flavors have melded, add in the chocolate and stir in.\u003cbr>\n8. If the chili seems too soupy, or if it's a little too spicy, add in 1/4 cup masa harina or finely ground corn meal that has been mixed with a little water or beer to make a slurry. Mix in thoroughly.\u003cbr>\n9. Serve with corn bread and whatever sides sound good.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/chili-with-all-the-fixins.jpg\" alt=\"chili with all the fixins\" title=\"chili with all the fixins\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13999\">\u003cbr>\n\u003cstrong>\u003cbr>\nPossible chili sides\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cotija, cheddar or Jack cheese\u003cbr>\nCorn chips\u003cbr>\nCorn tortillas\u003cbr>\nCorn nuts\u003cbr>\nBlack or green olives\u003cbr>\nGreen onions\u003cbr>\nWhite chopped onions\u003cbr>\nSour cream\u003cbr>\nFritos\u003cbr>\nCilantro\u003cbr>\nAvocado\u003cbr>\nSliced jalapenos\u003cbr>\nYou favorite hot sauce\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/icecream300.jpg\" alt=\"homemade ice cream\" title=\"homemade ice cream\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-13938\">Why make your own ice cream? For me, it was a matter of what to do with an elegant surfeit of both strawberries and cream left over from the previous weekend's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/16/strawberry-shortcake/\">adventures\u003c/a>. Waste not, want not, make ice cream. But the real reason was revealed almost as soon as the paddle was out of the bucket: It makes people happy! A carton of Ben & Jerry's may be insurance against a bad day, a cone at Bi-Rite good for fun in the sun, but homemade ice cream is a party. \u003c/p>\n\u003cp>And you don't even have to own an ice-cream maker. That's what Facebook is for: put out a call for help and a hour later you'll have friends all around the city dusting off their mostly-unused wedding presents for the promise of mocha-chip. \u003ci>Krups? Cuisinart? Whaddya want?\u003c/i> 24 hours and a helpful neighbor later, I had a tub of pink deliciousness on hand, rich, creamy and infused with ripe berry flavor. No eggs, no custard fussiness, just cream, sugar, and strawberries: pure summery bliss. \u003c/p>\n\u003cp>Wait, it took \u003ci>24 hours\u003c/i> to make that ice cream? Well, not exactly. But you do have to start the process the day before you want to eat your cone. Yes, this is a drag; after all, what is ice cream but an impulsive treat, and if all you want is five minutes' instant gratification (not a bad thing, by any means), then you might as well go down to \u003ca href=\"http://www.joesicecream.com/\">Joe's\u003c/a> or \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>, hand over your money and be done with it.\u003c/p>\n\u003cp>But, like I said, there's something about homemade ice cream that draws a crowd, turning any afternoon gathering into a celebration. Plus, once everything's good to go (more on that below), the actual churning process takes less than 45 minutes and is quite fun to watch. It's liquid, it's slushy liquid, wow, it's ice cream, whipping around and around, getting fluffier by the minute!\u003c/p>\n\u003cp>Why the delay? Most ice cream recipes call for heating the cream, milk, and sugar to a gentle steam in order to dissolve the granules. So first it's hot, then after a hour of sitting around, it's room temp. Still not good enough, since what you want is a very short road from cream to slush to frozen velvet, achieved only by chilling the mixture in the fridge for at least four or five hours, until icy cold. Meanwhile, unless your rich uncle has bequeathed you his \u003ca href=\"http://www.youtube.com/watch?v=P2lSuwHlo3E&feature=player_embedded\">Pacojet\u003c/a>, you'll also probably need to freeze the container of your ice-cream maker for a good 24 hours before using. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, yes, plan ahead. As the sternly worded, multi-lingual instructions for the ice-cream maker will tell you, trying to rush will lead only to tears, frustration, and \u003ci>why-isn't-this-working-Dad?? \u003c/i>\u003c/p>\n\u003cp>(Then again, settling for an \u003ca href=\"http://www.itsiticecream.com\">It's It\u003c/a> isn't the worst thing that could happen. Ah, It's Its, how I love them! Just one of the many things to cherish about our fair city. The unexpected flavors, like cappuccino and mint; the little picture of the chocolate coating flowing like lava over the oatmeal cookies: all in all, a masterpiece of corner-store gustatory seduction, if you ask me.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0520265912/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/ofsugarandsnow.jpg\" alt=\"Of Sugar and Snow\" title=\"Of Sugar and Snow\" width=\"200\" height=\"270\" class=\"alignleft size-full wp-image-13943\">\u003c/a>And while your paddle is churning away, doing all the work for you, you can dip into \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0520265912/kqedorg-20\">Of Sugar and Snow: A History of Ice Cream Making\u003c/a>, by Jeri Quinzio. Quinzio, a food historian and the author a previous book on ice cream, leaves no \u003ca href=\"http://en.wikipedia.org/wiki/Eskimo_Pie\">Eskimo Pie\u003c/a> unexamined in her painstakingly detailed exploration of ice-cream making from its beginnings in mid-16th century Europe to its meteoric rise in popularity during the early years of the 20th century in America. As you might expect from a book capped with 23 pages of scholarly citations (and funded by the University of California Press Foundation, as part of its \u003ca href=\"http://www.ucpress.edu/series.php?ser=csfc\">California Studies in Food and Culture\u003c/a> series), the accretion of minutia (Want to know exactly who first held the patent on the ice-cream cone? Or the many apocryphal stories of its invention? Or how fancy versions were once piped with icing around the top, dusted with chopped pistachios, filled with a mixture of ginger ice and apple ice cream and finally served on a doily-lined silver tray?) can be a little mind-numbing. \u003c/p>\n\u003cp>Quinzio, although clearly a dogged researcher, is no \u003ca href=\"http://www.markkurlansky.com/books/new.aspx\">Mark Kurlansky\u003c/a>, a writer who can make even the most ordinary of topics (cod, salt) into rollicking good reads. You really have to want to know what Quinzio has to share, but for those with a serious appetite for culinary history, the nuggets can be worth it. Who knew, for example that ice cream was aligned with the anti-alcohol Temperance Movement, posited as the family man's happy-making substitute for beer? \u003c/p>\n\u003cp>Surely even Quinzio would forgive you for putting down her 200-page magnum opus in exchange for a spoon, a banana, and a maraschino cherry. Think all your pals are too busy these days to get together without 3 weeks' notice? Just put out the magic call--\u003ci>There's homemade ice cream in my freezer! Who wants a cone?\u003c/i>--and the doorbell will ring, I promise you. Very quickly, I discovered that I couldn't stop at strawberry. With recipes from Ina Gartner's book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0609606441/kqedorg-20\"> Barefoot Contessa Parties!\u003c/a> on hand, I soon had a freezer full of homemade vanilla, caramel, and bourbon-caramel to go with the strawberry. Which led, even faster, to a whole bunch of impromptu parties, buoyed by tea, champagne, bowls of cherries and plates of fancy little cookies. Easy, sweet, and perfect for summer. \u003c/p>\n\u003cp>\u003cstrong> Strawberry Ice Cream\u003c/strong>\u003cbr>\nProportions are pretty flexible here; if you want a less rich (but slightly icier) ice cream, you could use half milk and half cream. The sweetness will get less pronounced once the mixture is frozen, so keep that in mind as you sugar your berries. \u003c/p>\n\u003cp>Makes 1 quart\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n4 cups heavy cream\u003cbr>\n1/2 to 3/4 cup sugar, depending on sweetness of berries\u003cbr>\npinch of salt\u003cbr>\n2 pint baskets ripe, fragrant strawberries, hulled and roughly chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Over low heat in a heavy-bottomed saucepan, warm cream, 1/4 cup sugar, and salt until sugar is dissolved and cream is hot but not boiling. (Boiling will make the cream separate, not what you want.) Remove from heat and let cool.\u003c/p>\n\u003cp>2. Meanwhile, mix strawberries with 1/4 to 1/2 cup sugar. Crush some of the berries with the back of a spoon. Let berries sit, covered, at room temperature, stirring occasionally, until sugar is dissolved and berries have released their juice. Taste strawberry mixture for sweetness, adding more sugar as necessary. \u003c/p>\n\u003cp>3. Refrigerate cream and strawberry mixtures separately for several hours or overnight, until very cold. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Mix strawberries and cream together. Assemble ice cream maker and pour in strawberry mixture, freezing according to manufacturer's directions. When it's thick and fluffy and looks like ice cream, scoop it into a freezer-safe container and let harden in the freezer for a few hours. Or hand out spoons to your favorite people and eat it all up right there. \u003c/p>\n\n",
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"excerpt": "Why make your own ice cream? One reason: it makes people happy! And while the paddle is churning away, you can dip into \u003cb>Of Sugar and Snow: A History of Ice Cream Making\u003c/b>, by Jeri Quinzio. Quinzio, a food historian and the author a previous book on ice cream, leaves no Eskimo Pie unexamined in her painstakingly detailed exploration of ice-cream making from its beginnings in mid 16th century Europe to its meteoric rise in popularity during the early years of the 20th century in America. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/icecream300.jpg\" alt=\"homemade ice cream\" title=\"homemade ice cream\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-13938\">Why make your own ice cream? For me, it was a matter of what to do with an elegant surfeit of both strawberries and cream left over from the previous weekend's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/16/strawberry-shortcake/\">adventures\u003c/a>. Waste not, want not, make ice cream. But the real reason was revealed almost as soon as the paddle was out of the bucket: It makes people happy! A carton of Ben & Jerry's may be insurance against a bad day, a cone at Bi-Rite good for fun in the sun, but homemade ice cream is a party. \u003c/p>\n\u003cp>And you don't even have to own an ice-cream maker. That's what Facebook is for: put out a call for help and a hour later you'll have friends all around the city dusting off their mostly-unused wedding presents for the promise of mocha-chip. \u003ci>Krups? Cuisinart? Whaddya want?\u003c/i> 24 hours and a helpful neighbor later, I had a tub of pink deliciousness on hand, rich, creamy and infused with ripe berry flavor. No eggs, no custard fussiness, just cream, sugar, and strawberries: pure summery bliss. \u003c/p>\n\u003cp>Wait, it took \u003ci>24 hours\u003c/i> to make that ice cream? Well, not exactly. But you do have to start the process the day before you want to eat your cone. Yes, this is a drag; after all, what is ice cream but an impulsive treat, and if all you want is five minutes' instant gratification (not a bad thing, by any means), then you might as well go down to \u003ca href=\"http://www.joesicecream.com/\">Joe's\u003c/a> or \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>, hand over your money and be done with it.\u003c/p>\n\u003cp>But, like I said, there's something about homemade ice cream that draws a crowd, turning any afternoon gathering into a celebration. Plus, once everything's good to go (more on that below), the actual churning process takes less than 45 minutes and is quite fun to watch. It's liquid, it's slushy liquid, wow, it's ice cream, whipping around and around, getting fluffier by the minute!\u003c/p>\n\u003cp>Why the delay? Most ice cream recipes call for heating the cream, milk, and sugar to a gentle steam in order to dissolve the granules. So first it's hot, then after a hour of sitting around, it's room temp. Still not good enough, since what you want is a very short road from cream to slush to frozen velvet, achieved only by chilling the mixture in the fridge for at least four or five hours, until icy cold. Meanwhile, unless your rich uncle has bequeathed you his \u003ca href=\"http://www.youtube.com/watch?v=P2lSuwHlo3E&feature=player_embedded\">Pacojet\u003c/a>, you'll also probably need to freeze the container of your ice-cream maker for a good 24 hours before using. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, yes, plan ahead. As the sternly worded, multi-lingual instructions for the ice-cream maker will tell you, trying to rush will lead only to tears, frustration, and \u003ci>why-isn't-this-working-Dad?? \u003c/i>\u003c/p>\n\u003cp>(Then again, settling for an \u003ca href=\"http://www.itsiticecream.com\">It's It\u003c/a> isn't the worst thing that could happen. Ah, It's Its, how I love them! Just one of the many things to cherish about our fair city. The unexpected flavors, like cappuccino and mint; the little picture of the chocolate coating flowing like lava over the oatmeal cookies: all in all, a masterpiece of corner-store gustatory seduction, if you ask me.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0520265912/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/ofsugarandsnow.jpg\" alt=\"Of Sugar and Snow\" title=\"Of Sugar and Snow\" width=\"200\" height=\"270\" class=\"alignleft size-full wp-image-13943\">\u003c/a>And while your paddle is churning away, doing all the work for you, you can dip into \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0520265912/kqedorg-20\">Of Sugar and Snow: A History of Ice Cream Making\u003c/a>, by Jeri Quinzio. Quinzio, a food historian and the author a previous book on ice cream, leaves no \u003ca href=\"http://en.wikipedia.org/wiki/Eskimo_Pie\">Eskimo Pie\u003c/a> unexamined in her painstakingly detailed exploration of ice-cream making from its beginnings in mid-16th century Europe to its meteoric rise in popularity during the early years of the 20th century in America. As you might expect from a book capped with 23 pages of scholarly citations (and funded by the University of California Press Foundation, as part of its \u003ca href=\"http://www.ucpress.edu/series.php?ser=csfc\">California Studies in Food and Culture\u003c/a> series), the accretion of minutia (Want to know exactly who first held the patent on the ice-cream cone? Or the many apocryphal stories of its invention? Or how fancy versions were once piped with icing around the top, dusted with chopped pistachios, filled with a mixture of ginger ice and apple ice cream and finally served on a doily-lined silver tray?) can be a little mind-numbing. \u003c/p>\n\u003cp>Quinzio, although clearly a dogged researcher, is no \u003ca href=\"http://www.markkurlansky.com/books/new.aspx\">Mark Kurlansky\u003c/a>, a writer who can make even the most ordinary of topics (cod, salt) into rollicking good reads. You really have to want to know what Quinzio has to share, but for those with a serious appetite for culinary history, the nuggets can be worth it. Who knew, for example that ice cream was aligned with the anti-alcohol Temperance Movement, posited as the family man's happy-making substitute for beer? \u003c/p>\n\u003cp>Surely even Quinzio would forgive you for putting down her 200-page magnum opus in exchange for a spoon, a banana, and a maraschino cherry. Think all your pals are too busy these days to get together without 3 weeks' notice? Just put out the magic call--\u003ci>There's homemade ice cream in my freezer! Who wants a cone?\u003c/i>--and the doorbell will ring, I promise you. Very quickly, I discovered that I couldn't stop at strawberry. With recipes from Ina Gartner's book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0609606441/kqedorg-20\"> Barefoot Contessa Parties!\u003c/a> on hand, I soon had a freezer full of homemade vanilla, caramel, and bourbon-caramel to go with the strawberry. Which led, even faster, to a whole bunch of impromptu parties, buoyed by tea, champagne, bowls of cherries and plates of fancy little cookies. Easy, sweet, and perfect for summer. \u003c/p>\n\u003cp>\u003cstrong> Strawberry Ice Cream\u003c/strong>\u003cbr>\nProportions are pretty flexible here; if you want a less rich (but slightly icier) ice cream, you could use half milk and half cream. The sweetness will get less pronounced once the mixture is frozen, so keep that in mind as you sugar your berries. \u003c/p>\n\u003cp>Makes 1 quart\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n4 cups heavy cream\u003cbr>\n1/2 to 3/4 cup sugar, depending on sweetness of berries\u003cbr>\npinch of salt\u003cbr>\n2 pint baskets ripe, fragrant strawberries, hulled and roughly chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Over low heat in a heavy-bottomed saucepan, warm cream, 1/4 cup sugar, and salt until sugar is dissolved and cream is hot but not boiling. (Boiling will make the cream separate, not what you want.) Remove from heat and let cool.\u003c/p>\n\u003cp>2. Meanwhile, mix strawberries with 1/4 to 1/2 cup sugar. Crush some of the berries with the back of a spoon. Let berries sit, covered, at room temperature, stirring occasionally, until sugar is dissolved and berries have released their juice. Taste strawberry mixture for sweetness, adding more sugar as necessary. \u003c/p>\n\u003cp>3. Refrigerate cream and strawberry mixtures separately for several hours or overnight, until very cold. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4. Mix strawberries and cream together. Assemble ice cream maker and pour in strawberry mixture, freezing according to manufacturer's directions. When it's thick and fluffy and looks like ice cream, scoop it into a freezer-safe container and let harden in the freezer for a few hours. Or hand out spoons to your favorite people and eat it all up right there. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-13858\" title=\"Bowl of Iced Cherries\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Bowl-of-Iced-Cherries-sm.jpg\" alt=\"Bowl of Iced Cherries\" width=\"262\" height=\"350\">Yes, it's another post about cherries. But, honestly, what did you expect? Cherries are \u003cem>everywhere\u003c/em> at the moment.\u003c/p>\n\u003cp>About this time every year, a little Depression Era song makes its return to the food blogoshpere: \u003ca href=\"http://www.youtube.com/watch?v=0x4U1NiJ7PI\">\"Life is Like A Bowl of Cherries.\"\u003c/a> One can bet that this song title will be borrowed for somebody's cheerful blog post about the fruit almost as assuredly as on can count on \u003ca href=\"http://www.youtube.com/watch?v=-4-52FsYV98\">those swallows invading the poor, decrepit Mission San Juan Capistrano\u003c/a>.\u003c/p>\n\u003cp>And, much like those damned birds, this song (words by Lew Brown and Buddy De Sylva, music by Ray Henderson*) is as chirpy as they come.\u003c/p>\n\u003cp>Not that that's necessarily such a bad thing. I mean, who couldn't use the occasional reminder to shrug one's shoulders and enjoy life?\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Just have a look-see at the lyrics to see what I mean:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>Life is just a bowl of cherries\u003c/p>\n\u003cp>Don't take it serious\u003c/p>\n\u003cp>Life's too mysterious\u003c/p>\n\u003cp>You work, you save, you worry so,\u003c/p>\n\u003cp>But you can't take your dough\u003c/p>\n\u003cp>When you go, go, go.\u003c/p>\n\u003cp>So keep repeating, \"It's the berries.\"\u003c/p>\n\u003cp>The strongest oak must fall.\u003c/p>\n\u003cp>The sweet things in life to you were just loaned,\u003c/p>\n\u003cp>So how can you lose what you never owned?\u003c/p>\n\u003cp>Life is just a bowl of cherries,\u003c/p>\n\u003cp>So live and laugh at it all.\u003c/p>\u003c/blockquote>\n\u003cp>Why is it that Depression Era songs cling to me (please excuse the stone fruit metaphor) like fuzz on a peach? It's probably my chronic broke-ness. And the fact that I have a penchant for music that was born about the same time as my parents. Whatever the reason, this song is stuck in my head.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I am taking this as some sort of sign. Therefore, I am also taking its message to heart.\u003c/p>\n\u003cp>No longer will I over-complicate my feelings toward cherries. I will do my best not to think of them as symbols of transitory beauty, who in desperate need to retain their youth, \u003ca href=\"http://www.imbibemagazine.com/Lu-s-Brandied-Cherries\">turn to alcohol for support\u003c/a>. Instead, I will eat them and enjoy them as they come. And when I dip into a brandied one or two come winter time, I will no longer view them as \u003ca href=\"http://www.youtube.com/watch?v=WfyhaXlKNts\">Helen Lawsons-in-a-jar\u003c/a>.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-13860\" title=\"Cherry Pits sm\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Cherry-Pits-sm-224x300.jpg\" alt=\"Cherry Pits sm\" width=\"224\" height=\"300\">\u003c/p>\n\u003cp>Nor will I focus on the seedier side of the cherry pit-- that hard, bitter thing that can crack a tooth or choke a baby. I will not think of them as cyanide-laced stones that, if eaten in large quantities, offer up confusion, anxiety, vomiting, and death. Nope. I will dream of cherry pit ice cream instead.\u003c/p>\n\u003cp>From now on-- or, at least until cherry season is over-- I am going to focus on the now, the keep-it-simple, life-does-not-suck message of this glorious little song.\u003c/p>\n\u003cp>And I will live and laugh at it all.\u003c/p>\n\u003cp>\u003cstrong>Fresh Cherries with Ice and Mint\u003c/strong>\u003c/p>\n\u003cp>Why ice and mint? Why not ice and mint? This is how we serve them where I work. The ice gives the natural tartness a fighting chance against the sweet, much in the way that serving a big red California Cabernet Sauvignon at cellar temperature allows the inherent acidity of the grapes to balance out hugeness of the fruit (and masks the high alcohol). The mint is crushed and torn and shredded over the ice and cherries so that, as the ice melts, the mint's essential oils gently wash over the fruit, giving the cherries a subtle little extra somthing-something.\u003c/p>\n\u003cp>It is simple genius, if you ask me.\u003c/p>\n\u003cp>If you haven't tried it, you should. If you don't want to try it, what on earth is \u003cem>wrong\u003c/em> with you?\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>A bowl's-worth of cherries. Bing, Brook, Ranier, etc. Whatever you prefer. Whatever is currently available.\u003c/p>\n\u003cp>A handful of crushed, fresh ice. Please do not use ice that has been sitting in your freezer for months. If you do, you'll be washing all sorts of interesting flavors over your cherries.\u003c/p>\n\u003cp>A few leaves of spearmint, cleaned.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash cherries, place in large bowl.\u003c/p>\n\u003cp>2. Add ice to cherries. Toss gently.\u003c/p>\n\u003cp>3. Tear mint leaves and sprinkle over cherries and ice.\u003c/p>\n\u003cp>4. Serve immediately and eat without a worry or care. Unless, of course, you crack a tooth or ingest an extreme amount of cherry pits. In that case, I advice you to contact your local dentist or poison control center, respectively.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*On an interesting note, these fellows (either in collaboration with each other with other artists) gave us a selection of more food-related songs like \"You're the Cream in My Coffee,\" \"Animal Crackers in My Soup,\" and \"Don't Sit Under The Apple Tree.\u003c/p>\n\n",
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"excerpt": "No longer will I over-complicate my feelings toward cherries. I will do my best not to think of them as symbols of transitory beauty, who in desperate need to retain their youth, turn to alcohol for support. Instead, I will eat them and enjoy them as they come. And when I dip into a brandied one or two come winter time, I will no longer view them as Helen Lawsons-in-a-jar.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-13858\" title=\"Bowl of Iced Cherries\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Bowl-of-Iced-Cherries-sm.jpg\" alt=\"Bowl of Iced Cherries\" width=\"262\" height=\"350\">Yes, it's another post about cherries. But, honestly, what did you expect? Cherries are \u003cem>everywhere\u003c/em> at the moment.\u003c/p>\n\u003cp>About this time every year, a little Depression Era song makes its return to the food blogoshpere: \u003ca href=\"http://www.youtube.com/watch?v=0x4U1NiJ7PI\">\"Life is Like A Bowl of Cherries.\"\u003c/a> One can bet that this song title will be borrowed for somebody's cheerful blog post about the fruit almost as assuredly as on can count on \u003ca href=\"http://www.youtube.com/watch?v=-4-52FsYV98\">those swallows invading the poor, decrepit Mission San Juan Capistrano\u003c/a>.\u003c/p>\n\u003cp>And, much like those damned birds, this song (words by Lew Brown and Buddy De Sylva, music by Ray Henderson*) is as chirpy as they come.\u003c/p>\n\u003cp>Not that that's necessarily such a bad thing. I mean, who couldn't use the occasional reminder to shrug one's shoulders and enjoy life?\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Just have a look-see at the lyrics to see what I mean:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>Life is just a bowl of cherries\u003c/p>\n\u003cp>Don't take it serious\u003c/p>\n\u003cp>Life's too mysterious\u003c/p>\n\u003cp>You work, you save, you worry so,\u003c/p>\n\u003cp>But you can't take your dough\u003c/p>\n\u003cp>When you go, go, go.\u003c/p>\n\u003cp>So keep repeating, \"It's the berries.\"\u003c/p>\n\u003cp>The strongest oak must fall.\u003c/p>\n\u003cp>The sweet things in life to you were just loaned,\u003c/p>\n\u003cp>So how can you lose what you never owned?\u003c/p>\n\u003cp>Life is just a bowl of cherries,\u003c/p>\n\u003cp>So live and laugh at it all.\u003c/p>\u003c/blockquote>\n\u003cp>Why is it that Depression Era songs cling to me (please excuse the stone fruit metaphor) like fuzz on a peach? It's probably my chronic broke-ness. And the fact that I have a penchant for music that was born about the same time as my parents. Whatever the reason, this song is stuck in my head.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I am taking this as some sort of sign. Therefore, I am also taking its message to heart.\u003c/p>\n\u003cp>No longer will I over-complicate my feelings toward cherries. I will do my best not to think of them as symbols of transitory beauty, who in desperate need to retain their youth, \u003ca href=\"http://www.imbibemagazine.com/Lu-s-Brandied-Cherries\">turn to alcohol for support\u003c/a>. Instead, I will eat them and enjoy them as they come. And when I dip into a brandied one or two come winter time, I will no longer view them as \u003ca href=\"http://www.youtube.com/watch?v=WfyhaXlKNts\">Helen Lawsons-in-a-jar\u003c/a>.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-13860\" title=\"Cherry Pits sm\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Cherry-Pits-sm-224x300.jpg\" alt=\"Cherry Pits sm\" width=\"224\" height=\"300\">\u003c/p>\n\u003cp>Nor will I focus on the seedier side of the cherry pit-- that hard, bitter thing that can crack a tooth or choke a baby. I will not think of them as cyanide-laced stones that, if eaten in large quantities, offer up confusion, anxiety, vomiting, and death. Nope. I will dream of cherry pit ice cream instead.\u003c/p>\n\u003cp>From now on-- or, at least until cherry season is over-- I am going to focus on the now, the keep-it-simple, life-does-not-suck message of this glorious little song.\u003c/p>\n\u003cp>And I will live and laugh at it all.\u003c/p>\n\u003cp>\u003cstrong>Fresh Cherries with Ice and Mint\u003c/strong>\u003c/p>\n\u003cp>Why ice and mint? Why not ice and mint? This is how we serve them where I work. The ice gives the natural tartness a fighting chance against the sweet, much in the way that serving a big red California Cabernet Sauvignon at cellar temperature allows the inherent acidity of the grapes to balance out hugeness of the fruit (and masks the high alcohol). The mint is crushed and torn and shredded over the ice and cherries so that, as the ice melts, the mint's essential oils gently wash over the fruit, giving the cherries a subtle little extra somthing-something.\u003c/p>\n\u003cp>It is simple genius, if you ask me.\u003c/p>\n\u003cp>If you haven't tried it, you should. If you don't want to try it, what on earth is \u003cem>wrong\u003c/em> with you?\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>A bowl's-worth of cherries. Bing, Brook, Ranier, etc. Whatever you prefer. Whatever is currently available.\u003c/p>\n\u003cp>A handful of crushed, fresh ice. Please do not use ice that has been sitting in your freezer for months. If you do, you'll be washing all sorts of interesting flavors over your cherries.\u003c/p>\n\u003cp>A few leaves of spearmint, cleaned.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash cherries, place in large bowl.\u003c/p>\n\u003cp>2. Add ice to cherries. Toss gently.\u003c/p>\n\u003cp>3. Tear mint leaves and sprinkle over cherries and ice.\u003c/p>\n\u003cp>4. Serve immediately and eat without a worry or care. Unless, of course, you crack a tooth or ingest an extreme amount of cherry pits. In that case, I advice you to contact your local dentist or poison control center, respectively.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*On an interesting note, these fellows (either in collaboration with each other with other artists) gave us a selection of more food-related songs like \"You're the Cream in My Coffee,\" \"Animal Crackers in My Soup,\" and \"Don't Sit Under The Apple Tree.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/cherries.jpg\" alt=\"cherries\" title=\"cherries\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13847\">\u003c/p>\n\u003cp>The first cherry of the season is always the best. Although I know what a cherry tastes like, I'm still always a little pleasantly surprised when I first bite into one after months of going without. But I don't eat just any cherry. I want a cherry that is firm to the touch, the skin taut with its underlying juices, and deep deep red. Keep those mushy cherries away from me. I want no part of them. \u003c/p>\n\u003cp>In college, I once got through an especially yawn-inspiring section of \u003ca href=\"http://books.google.com/books?id=Or5CKl1ObX4C&dq=Herodotus%E2%80%99+The+Histories&printsec=frontcover&source=bn&hl=en&ei=3lb9S5ePLISONtfd-NkB&sa=X&oi=book_result&ct=result&resnum=4&ved=0CDMQ6AEwAw#v=onepage&q&f=false\">Herodatus’ The Histories\u003c/a> by treating myself to one sweet cherry for each page I read. I remember sitting on the worn plaid couch in my apartment with a big bowl of Bing’s next to me. I read as quickly as I could, anxiously looking forward to devouring my reward after consuming a page of boring Greek history. I remember nothing of the reading assignment, but will forever savor the memory of those enticingly ripe cherries.\u003c/p>\n\u003cp>Yet as much as I love simply eating a large bowl of cherries (sans Herodatus, please), I also love to cook with this versatile fruit, especially when I can get them fresh. Usually I make a pie or tart, but this year -- with drizzly and cold weather more like November than May -- I was in the mood for a hot cup of tea and some cake. \u003c/p>\n\u003cp>Following is my recipe for Cherry Almond Tea Cake. Made with a healthy portion of almond paste, butter and a smattering of buttermilk it has a rich nutty flavor that underscores the tart sweetness of those gorgeous sun-kissed cherries now available in markets everywhere. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/cherry-almond-cake.jpg\" alt=\"cherry almond cake\" title=\"cherry almond cake\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13848\">\u003c/p>\n\u003cp>\u003cstrong>Cherry Almond Tea Cake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003cbr>\n1 1/2 cups fl\u003c/strong>our\u003cbr>\n2 tsp baking powder\u003cbr>\n1/2 tsp salt\u003cbr>\n1/2 pound almond paste (at room temperature)\u003cbr>\n1 1/2 cups sugar\u003cbr>\n1 1/2 sticks butter (at room temperature)\u003cbr>\n1 tsp vanilla\u003cbr>\n4 eggs (at room temperature)\u003cbr>\n1/2 cup buttermilk\u003cbr>\n1 1/2 cup pitted cherries cut in half\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 (or 325 if using a convection oven). You should also butter a 10-inch tart pan or baking dish for later use now.\u003c/p>\n\u003cp>2. Mix together the flour, baking powder, and salt.\u003c/p>\n\u003cp>3. Crumble almond paste into small pieces and place in a separate mixing bowl (use your stand mixer bowl, if you have one) along with the sugar and combine. Then cream the butter into the almond paste and sugar mixture for 2-3 minutes with your mixer on medium high.\u003c/p>\n\u003cp>4. Add your eggs, one at a time, to your almond paste/butter mixture and cream until smooth.\u003c/p>\n\u003cp>5. Add in your vanilla and buttermilk until everything is fully incorporated.\u003c/p>\n\u003cp>6. Gently fold in your flour mixture in batches, being sure not to over mix. When adding the last batch of flour, also add in the cherries and fold everything together.\u003c/p>\n\u003cp>7. Pour the batter into your prepared baking dish, using a spatula to gently flatten the top and then bake for 1 hour in a regular oven or 40-45 minutes in a convection oven. \u003c/p>\n\u003cp>8. When you can cleanly pull a toothpick from the cake, remove it from the oven and let cool. Top servings with powdered sugar.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Almond paste is made of ground almonds and sugar. It's available in most high-end grocery stores and bake shops. It should not be confused with marzipan, however, which usually contains more sugar and so could throw off the recipe a bit.\u003c/p>\n\n",
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"excerpt": "The first cherry of the season is always the best. Although I know what a cherry tastes like, I'm still always a little pleasantly surprised when I first bite into one after months of going without. But I don't eat just any cherry. I want a cherry that is firm to the touch, the skin taut with its underlying juices, and deep deep red. Keep those mushy cherries away from me. I want no part of them. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/cherries.jpg\" alt=\"cherries\" title=\"cherries\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13847\">\u003c/p>\n\u003cp>The first cherry of the season is always the best. Although I know what a cherry tastes like, I'm still always a little pleasantly surprised when I first bite into one after months of going without. But I don't eat just any cherry. I want a cherry that is firm to the touch, the skin taut with its underlying juices, and deep deep red. Keep those mushy cherries away from me. I want no part of them. \u003c/p>\n\u003cp>In college, I once got through an especially yawn-inspiring section of \u003ca href=\"http://books.google.com/books?id=Or5CKl1ObX4C&dq=Herodotus%E2%80%99+The+Histories&printsec=frontcover&source=bn&hl=en&ei=3lb9S5ePLISONtfd-NkB&sa=X&oi=book_result&ct=result&resnum=4&ved=0CDMQ6AEwAw#v=onepage&q&f=false\">Herodatus’ The Histories\u003c/a> by treating myself to one sweet cherry for each page I read. I remember sitting on the worn plaid couch in my apartment with a big bowl of Bing’s next to me. I read as quickly as I could, anxiously looking forward to devouring my reward after consuming a page of boring Greek history. I remember nothing of the reading assignment, but will forever savor the memory of those enticingly ripe cherries.\u003c/p>\n\u003cp>Yet as much as I love simply eating a large bowl of cherries (sans Herodatus, please), I also love to cook with this versatile fruit, especially when I can get them fresh. Usually I make a pie or tart, but this year -- with drizzly and cold weather more like November than May -- I was in the mood for a hot cup of tea and some cake. \u003c/p>\n\u003cp>Following is my recipe for Cherry Almond Tea Cake. Made with a healthy portion of almond paste, butter and a smattering of buttermilk it has a rich nutty flavor that underscores the tart sweetness of those gorgeous sun-kissed cherries now available in markets everywhere. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/cherry-almond-cake.jpg\" alt=\"cherry almond cake\" title=\"cherry almond cake\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13848\">\u003c/p>\n\u003cp>\u003cstrong>Cherry Almond Tea Cake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003cbr>\n1 1/2 cups fl\u003c/strong>our\u003cbr>\n2 tsp baking powder\u003cbr>\n1/2 tsp salt\u003cbr>\n1/2 pound almond paste (at room temperature)\u003cbr>\n1 1/2 cups sugar\u003cbr>\n1 1/2 sticks butter (at room temperature)\u003cbr>\n1 tsp vanilla\u003cbr>\n4 eggs (at room temperature)\u003cbr>\n1/2 cup buttermilk\u003cbr>\n1 1/2 cup pitted cherries cut in half\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 (or 325 if using a convection oven). You should also butter a 10-inch tart pan or baking dish for later use now.\u003c/p>\n\u003cp>2. Mix together the flour, baking powder, and salt.\u003c/p>\n\u003cp>3. Crumble almond paste into small pieces and place in a separate mixing bowl (use your stand mixer bowl, if you have one) along with the sugar and combine. Then cream the butter into the almond paste and sugar mixture for 2-3 minutes with your mixer on medium high.\u003c/p>\n\u003cp>4. Add your eggs, one at a time, to your almond paste/butter mixture and cream until smooth.\u003c/p>\n\u003cp>5. Add in your vanilla and buttermilk until everything is fully incorporated.\u003c/p>\n\u003cp>6. Gently fold in your flour mixture in batches, being sure not to over mix. When adding the last batch of flour, also add in the cherries and fold everything together.\u003c/p>\n\u003cp>7. Pour the batter into your prepared baking dish, using a spatula to gently flatten the top and then bake for 1 hour in a regular oven or 40-45 minutes in a convection oven. \u003c/p>\n\u003cp>8. When you can cleanly pull a toothpick from the cake, remove it from the oven and let cool. Top servings with powdered sugar.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Almond paste is made of ground almonds and sugar. It's available in most high-end grocery stores and bake shops. It should not be confused with marzipan, however, which usually contains more sugar and so could throw off the recipe a bit.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "InDIYpendent Culture Faire and Strawberry Shortcake",
"title": "InDIYpendent Culture Faire and Strawberry Shortcake",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/diy-stephanie500.jpg\" alt=\"Stephanie Rosenbaum and her wares at DIY fair\" title=\"Steph Squared Cafe-Stephanie Rosenbaum and her wares at InDIYpendent Culture Faire\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13370\">\u003cbr>\n\u003cem>Steph Squared Cafe: Stephanie Rosenbaum and her wares at the InDIYpendent Culture Faire. Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Total strangers--pleasant people all, I'm sure, but still, to me completely unknown--are waking up this morning and starting their day with jam from my kitchen. Lemon Lady Marmalade on their scones, perhaps, or Citrus Commotion on their whole-wheat toast, perhaps a little Strawberry Beautiful stirred into their goat-milk yogurt. \u003c/p>\n\u003cp>Before, you had to know me pretty well to score a jar of jam. I made my jams and jellies in very small batches, often from backyard or foraged fruit (blackberries from China Beach were a particular favorite), and bestowed them on holidays and birthdays to family and a few select pals. I wasn't above snooping through the recipients' cabinets a few months later; if the jam was still there, dusty and unopened, they were off the list. There were too many other people (mostly my blood relations, but still) who inhaled the stuff and promptly returned the empty jars, nudging for a refill. \u003c/p>\n\u003cp>But what Moliere said about writing is just as true for jamming: First you do it for love, then for a few close friends, and then for money. After the second Underground Farmers' Market, I had to send a rather abashed note to my circuit of jam fans. \"Remember that jam I gave you for Christmas? I hope you liked it, because there isn't any more. I sold all the rest to strangers. For money.\"\u003c/p>\n\u003cp>This week's foray into jam-commerce was a fun and funky one, the first-ever \u003ca href=\"http://nvarts.org/wandering_rose.shtml\">InDIYpendent Culture Faire\u003c/a> up in Napa. Organized as a benefit for local arts organization Wandering Rose, the Faire is a two-day event continuing today from noon to sundown. On a small-town scale, it's part Burning Man, part Maker's Faire, part all-ages, hands-on, anything-goes art class.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Just look for the spray-painted signs and the skate park set up on one side of the parking lot, next to a taco truck (a real one, not a hipster-ironic one) doing a brisk business in tortas and carne asada burritos. \u003c/p>\n\u003cp>Along the walls of the old furniture warehouse there were murals being painted, a bike-repair workshop in progress, a local community garden demonstrating easy backyard composting with buckets of leaves and lawn clippings, a guy drawing an elaborately detailed eight-foot-tall Egyptian mummy in colored chalk, and loads of spray-paint, chalk, and markers to share. A girl in a top hat, looking like Emily the Strange, dreamily marked a pentagram in blue chalk by the entrance. Another pair of girls chalk-traced the outlines of their sneakers, writing \"Have Fun!\" with an arrow pointing inside, and \"No Fun\" with an arrow pointing away.\u003c/p>\n\u003cp>Inside, a dozen tables were loaded with art supplies from feathers and tissue paper to paints, markers, crayons, and ink stamps. A woman sat on the floor in one corner, gluing scraps of cardboard and colored paper onto a panel labeled \"Garbage Art\". Jewelry makers displayed their necklaces draped over old baby dolls and mannequin torsos. There were zines--zines!--and poetry chapbooks, and kids lying on the floor with their arms sleeved in sock puppets. Upstairs, in a warren of small rooms, was a more formal gallery show of paintings photographs, and video art. Of course, there were bands, and teens Dumpster-diving every aesthetic: 80s punk, 90's grunge, guys with Jesus-in-Godspell hair and superhero tights. \u003c/p>\n\u003cp>And among all this art was the Steph Squared Cafe, offering homemade jams, cool gypsy art furniture painted by Stephane von Stephane, and copies of my honey and astrology cookbooks. And yes, the jam did sell, and I hope everyone that bought some is a little happier this morning because of it. \u003c/p>\n\u003cp> But the real sleeper hit of the fair was our last-minute brainwave: bowls of whipped cream and organic strawberries, dished up for $3 a pop. \u003c/p>\n\u003cp>Who wouldn't like strawberries and cream? For such a punk event, there were a whole lot of regular moms and kids, and we were the only dessert in town, and an organic one one at that. The inspiration was a simple one: a kitchen full of too many berries, no room in the fridge and not enough time to turn them all into jam. Enter a half-gallon of cream, a handy whipped-cream dispenser, and sticky-sweet happiness for a whole lot of kids and their parents. \u003c/p>\n\u003cp>While it's hard to improve on the simple perfection of strawberries and cream (the folks at Wimbleton do know their stuff), adding a biscuit and turning the affair into strawberry shortcake is the way to do it. Now, first off: to me, a true strawberry shortcake is based on a biscuit, gentle and flaky and just barely sweetened. You may think that strawberry shortcake is rightly made with those puffy yellow spongecakes sold six to a package in the supermarket, but you'd be wrong. The biscuit's buttery sturdiness of the biscuit against the intense sweet-tartness of the berries, all under a sliding avalanche of real cream just barely whipped: that is what beckons in summer with a true flourish. \u003c/p>\n\u003cp>For Memorial Day, coming a couple of weeks, or the 4th of July, you can add a sprinkle of blueberries for the patriotic red-white-and-blue effect. Biscuit cutters shaped like stars or hearts can give the whole presentation a little whimsy with no more effort than cutting simple circles or triangles. As for the exact layering of the berries and cream, it's up to you. Berries first (to soak the fluffy split biscuit innards with juice), a dollop of cream, then the biscuit top precariously balanced and topped with more cream and berries would be my \u003ci>modus operandi\u003c/i>, but really, there's no way of not to get it right. \u003c/p>\n\u003cp>Do go to the farmers' market for your berries, and taste around to find your favorite variety and grower. Right now, I'm in love with the organic Albion berries from \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_92.php\">Yerena Farms\u003c/a>, a family operation that sells at the Ferry Plaza, Civic Center, and Alemany markets in San Francisco. But I wouldn't kick the flavorful organic Chandler and Seascape berries from \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farms\u003c/a> out of bed either. You can find them at Oakland's Grand Lake, Marin's Civic Center, and San Francisco's Alemany Markets, among others. \u003c/p>\n\u003cp>Look for berries that are red from stalk to tip (white shoulders and white tips are sure signs of underripeness). And take a deep whiff before you buy: strawberries that smell good, taste good. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/strawberry-shortcake.jpg\" alt=\"strawberry shortcake\" title=\"strawberry shortcake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13382\">\u003c/p>\n\u003cp>\u003cstrong>Strawberry Shortcake\u003c/strong>\u003cbr>\nAssemble just before serving, so the biscuits don't get soggy. You can also pass the biscuits, cream, and berries separately and let each person divine their own perfect proportions of biscuit to cream to berries. If desired, you can play around with flavoring for the biscuits. Orange rind? Cardamom? Whatever you like. \u003c/p>\n\u003cp>Serves 6 to 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor the biscuits:\u003cbr>\n1 1/2 cups all-purpose flour\u003cbr>\n1/4 cup cornmeal\u003cbr>\n2 1/2 tsp baking powder\u003cbr>\n1/4 cup sugar\u003cbr>\n1/4 tsp salt\u003cbr>\n6 tablespoons butter, very cold, cut into cubes\u003cbr>\n1 egg, lightly beaten\u003cbr>\n1/3 cup heavy cream or half-and-half, plus a little extra for brushing tops of biscuits\u003c/p>\n\u003cp>4 cups strawberries, hulled and sliced (2 to 3 pint baskets)\u003cbr>\n2 tablespoons sugar\u003c/p>\n\u003cp>For the cream:\u003cbr>\n1 cup heavy cream\u003cbr>\n1/2 to 2 tablespoons powdered sugar, to taste, optional\u003cbr>\n1 tsp vanilla extract, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Preheat oven to 425F. In a large bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. \u003c/p>\n\u003cp>2. Using a pastry blender, a pair of butter knives, or your fingers, cut butter into flour mixture until the butter bits are pea-sized. (You can also pulse briefly in a food processor--faster, but more stuff to clean afterwards.)\u003c/p>\n\u003cp>3. Add egg and cream and stir lightly until mixture just holds together. Knead gently two or three times. On a floured countertop, pat out into a round about 1 inch thick. Using a biscuit cutter or a knife, cut out into rounds or other shapes. Place on a baking sheet and brush lightly with cream. \u003c/p>\n\u003cp>4. Bake 12 to 15 minutes, until pale golden. Remove to a rack to cool.\u003c/p>\n\u003cp>5. While biscuits are baking, mix strawberries and sugar, crushing a few of the berries with a fork, and set aside. As the berries sit, the sugar will draw out the juices to form a garnet-colored puddle that you can dribble inside the biscuits as you go. Lovely.\u003c/p>\n\u003cp>6. Once biscuits are warm, not hot, to the touch, whip the cream until just thickened. If desired, add sugar and vanilla to taste. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>7. Split each biscuit and place on a plate. Add a spoonful of berries, with juice. Dollop with cream. Top with the other half of the biscuit, some more berries, and more cream. Serve.\u003c/p>\n\n",
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"excerpt": "Summer is on the way, time for strawberries and cream & do-it-yourself art at the Napa InDIYdependent Culture Faire. And what to do with all the leftovers? Homemade strawberry shortcake, of course!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/diy-stephanie500.jpg\" alt=\"Stephanie Rosenbaum and her wares at DIY fair\" title=\"Steph Squared Cafe-Stephanie Rosenbaum and her wares at InDIYpendent Culture Faire\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13370\">\u003cbr>\n\u003cem>Steph Squared Cafe: Stephanie Rosenbaum and her wares at the InDIYpendent Culture Faire. Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Total strangers--pleasant people all, I'm sure, but still, to me completely unknown--are waking up this morning and starting their day with jam from my kitchen. Lemon Lady Marmalade on their scones, perhaps, or Citrus Commotion on their whole-wheat toast, perhaps a little Strawberry Beautiful stirred into their goat-milk yogurt. \u003c/p>\n\u003cp>Before, you had to know me pretty well to score a jar of jam. I made my jams and jellies in very small batches, often from backyard or foraged fruit (blackberries from China Beach were a particular favorite), and bestowed them on holidays and birthdays to family and a few select pals. I wasn't above snooping through the recipients' cabinets a few months later; if the jam was still there, dusty and unopened, they were off the list. There were too many other people (mostly my blood relations, but still) who inhaled the stuff and promptly returned the empty jars, nudging for a refill. \u003c/p>\n\u003cp>But what Moliere said about writing is just as true for jamming: First you do it for love, then for a few close friends, and then for money. After the second Underground Farmers' Market, I had to send a rather abashed note to my circuit of jam fans. \"Remember that jam I gave you for Christmas? I hope you liked it, because there isn't any more. I sold all the rest to strangers. For money.\"\u003c/p>\n\u003cp>This week's foray into jam-commerce was a fun and funky one, the first-ever \u003ca href=\"http://nvarts.org/wandering_rose.shtml\">InDIYpendent Culture Faire\u003c/a> up in Napa. Organized as a benefit for local arts organization Wandering Rose, the Faire is a two-day event continuing today from noon to sundown. On a small-town scale, it's part Burning Man, part Maker's Faire, part all-ages, hands-on, anything-goes art class.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just look for the spray-painted signs and the skate park set up on one side of the parking lot, next to a taco truck (a real one, not a hipster-ironic one) doing a brisk business in tortas and carne asada burritos. \u003c/p>\n\u003cp>Along the walls of the old furniture warehouse there were murals being painted, a bike-repair workshop in progress, a local community garden demonstrating easy backyard composting with buckets of leaves and lawn clippings, a guy drawing an elaborately detailed eight-foot-tall Egyptian mummy in colored chalk, and loads of spray-paint, chalk, and markers to share. A girl in a top hat, looking like Emily the Strange, dreamily marked a pentagram in blue chalk by the entrance. Another pair of girls chalk-traced the outlines of their sneakers, writing \"Have Fun!\" with an arrow pointing inside, and \"No Fun\" with an arrow pointing away.\u003c/p>\n\u003cp>Inside, a dozen tables were loaded with art supplies from feathers and tissue paper to paints, markers, crayons, and ink stamps. A woman sat on the floor in one corner, gluing scraps of cardboard and colored paper onto a panel labeled \"Garbage Art\". Jewelry makers displayed their necklaces draped over old baby dolls and mannequin torsos. There were zines--zines!--and poetry chapbooks, and kids lying on the floor with their arms sleeved in sock puppets. Upstairs, in a warren of small rooms, was a more formal gallery show of paintings photographs, and video art. Of course, there were bands, and teens Dumpster-diving every aesthetic: 80s punk, 90's grunge, guys with Jesus-in-Godspell hair and superhero tights. \u003c/p>\n\u003cp>And among all this art was the Steph Squared Cafe, offering homemade jams, cool gypsy art furniture painted by Stephane von Stephane, and copies of my honey and astrology cookbooks. And yes, the jam did sell, and I hope everyone that bought some is a little happier this morning because of it. \u003c/p>\n\u003cp> But the real sleeper hit of the fair was our last-minute brainwave: bowls of whipped cream and organic strawberries, dished up for $3 a pop. \u003c/p>\n\u003cp>Who wouldn't like strawberries and cream? For such a punk event, there were a whole lot of regular moms and kids, and we were the only dessert in town, and an organic one one at that. The inspiration was a simple one: a kitchen full of too many berries, no room in the fridge and not enough time to turn them all into jam. Enter a half-gallon of cream, a handy whipped-cream dispenser, and sticky-sweet happiness for a whole lot of kids and their parents. \u003c/p>\n\u003cp>While it's hard to improve on the simple perfection of strawberries and cream (the folks at Wimbleton do know their stuff), adding a biscuit and turning the affair into strawberry shortcake is the way to do it. Now, first off: to me, a true strawberry shortcake is based on a biscuit, gentle and flaky and just barely sweetened. You may think that strawberry shortcake is rightly made with those puffy yellow spongecakes sold six to a package in the supermarket, but you'd be wrong. The biscuit's buttery sturdiness of the biscuit against the intense sweet-tartness of the berries, all under a sliding avalanche of real cream just barely whipped: that is what beckons in summer with a true flourish. \u003c/p>\n\u003cp>For Memorial Day, coming a couple of weeks, or the 4th of July, you can add a sprinkle of blueberries for the patriotic red-white-and-blue effect. Biscuit cutters shaped like stars or hearts can give the whole presentation a little whimsy with no more effort than cutting simple circles or triangles. As for the exact layering of the berries and cream, it's up to you. Berries first (to soak the fluffy split biscuit innards with juice), a dollop of cream, then the biscuit top precariously balanced and topped with more cream and berries would be my \u003ci>modus operandi\u003c/i>, but really, there's no way of not to get it right. \u003c/p>\n\u003cp>Do go to the farmers' market for your berries, and taste around to find your favorite variety and grower. Right now, I'm in love with the organic Albion berries from \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_92.php\">Yerena Farms\u003c/a>, a family operation that sells at the Ferry Plaza, Civic Center, and Alemany markets in San Francisco. But I wouldn't kick the flavorful organic Chandler and Seascape berries from \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farms\u003c/a> out of bed either. You can find them at Oakland's Grand Lake, Marin's Civic Center, and San Francisco's Alemany Markets, among others. \u003c/p>\n\u003cp>Look for berries that are red from stalk to tip (white shoulders and white tips are sure signs of underripeness). And take a deep whiff before you buy: strawberries that smell good, taste good. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/strawberry-shortcake.jpg\" alt=\"strawberry shortcake\" title=\"strawberry shortcake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13382\">\u003c/p>\n\u003cp>\u003cstrong>Strawberry Shortcake\u003c/strong>\u003cbr>\nAssemble just before serving, so the biscuits don't get soggy. You can also pass the biscuits, cream, and berries separately and let each person divine their own perfect proportions of biscuit to cream to berries. If desired, you can play around with flavoring for the biscuits. Orange rind? Cardamom? Whatever you like. \u003c/p>\n\u003cp>Serves 6 to 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor the biscuits:\u003cbr>\n1 1/2 cups all-purpose flour\u003cbr>\n1/4 cup cornmeal\u003cbr>\n2 1/2 tsp baking powder\u003cbr>\n1/4 cup sugar\u003cbr>\n1/4 tsp salt\u003cbr>\n6 tablespoons butter, very cold, cut into cubes\u003cbr>\n1 egg, lightly beaten\u003cbr>\n1/3 cup heavy cream or half-and-half, plus a little extra for brushing tops of biscuits\u003c/p>\n\u003cp>4 cups strawberries, hulled and sliced (2 to 3 pint baskets)\u003cbr>\n2 tablespoons sugar\u003c/p>\n\u003cp>For the cream:\u003cbr>\n1 cup heavy cream\u003cbr>\n1/2 to 2 tablespoons powdered sugar, to taste, optional\u003cbr>\n1 tsp vanilla extract, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Preheat oven to 425F. In a large bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. \u003c/p>\n\u003cp>2. Using a pastry blender, a pair of butter knives, or your fingers, cut butter into flour mixture until the butter bits are pea-sized. (You can also pulse briefly in a food processor--faster, but more stuff to clean afterwards.)\u003c/p>\n\u003cp>3. Add egg and cream and stir lightly until mixture just holds together. Knead gently two or three times. On a floured countertop, pat out into a round about 1 inch thick. Using a biscuit cutter or a knife, cut out into rounds or other shapes. Place on a baking sheet and brush lightly with cream. \u003c/p>\n\u003cp>4. Bake 12 to 15 minutes, until pale golden. Remove to a rack to cool.\u003c/p>\n\u003cp>5. While biscuits are baking, mix strawberries and sugar, crushing a few of the berries with a fork, and set aside. As the berries sit, the sugar will draw out the juices to form a garnet-colored puddle that you can dribble inside the biscuits as you go. Lovely.\u003c/p>\n\u003cp>6. Once biscuits are warm, not hot, to the touch, whip the cream until just thickened. If desired, add sugar and vanilla to taste. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>7. Split each biscuit and place on a plate. Add a spoonful of berries, with juice. Dollop with cream. Top with the other half of the biscuit, some more berries, and more cream. Serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The State of Theater Popcorn in the Bay Area",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/large-popcorn.jpg\" alt=\"large popcorn\" title=\"large popcorn\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12924\">\u003c/p>\n\u003cp>I love popcorn. I pop it fresh at home, and usually can't resist a big bag of it when I go to the movies. As someone who grew up in San Diego County, I've always been impressed with the popcorn I eat at theaters in the Bay Area (and the theaters themselves). In San Diego, pretty much all movie houses are large cineplexes owned by media chains. So in addition to having to sit through endless entertainment trivia questions and facts while we wait for the movie to start, not to mention the interminable canned pop music blaring through the Dolby speakers, the only popcorn available is often stale (because it's pre-popped) and comes with a neon orange \"butter\" flavored topping. And, to add insult to injury, most large tubs top $7.50 these days. It's enough to make this popcorn-loving girl eat M&Ms instead.\u003c/p>\n\u003cp>So after 15 years of living in both San Francisco and the East Bay, I'm still thankful each time I walk into my local \u003ca href=\"http://www.renaissancerialto.com/\">Grand Lake Theater\u003c/a>, with its beautiful decorative ceilings and theme rooms, ample seating, Friday and Saturday \u003ca href=\"http://www.renaissancerialto.com/masters/grandl~1/GLOrgan.htm\">Mighty Wurlitzer organ music\u003c/a> before the evening shows, and marquee sporting left-leaning political views (or rather, rants). It's pretty much the antithesis of anything you'd find in my home town and I love it. When I lived in San Francisco, I enjoyed going to the \u003ca href=\"http://www.redvicmoviehouse.com/\">Red Vic\u003c/a>, the \u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/LumiereTheatre.htm\">Lumiere\u003c/a>, the \u003ca href=\"http://www.castrotheatre.com/\">Castro\u003c/a>, the \u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/ClayTheatre.htm\">Clay \u003c/a>and a variety of other movie houses. Some were renovated, others a little run down, but none blared the latest country music hit from the speakers or had ads before the show started. Even better, all of the small movie houses I liked had great popcorn.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/real-butter.jpg\" alt=\"real butter\" title=\"real butter\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12925\">\u003c/p>\n\u003cp>So while watching \u003ca href=\"http://www.howtotrainyourdragon.com/\">How to Train Your Dragon\u003c/a> with my daughters recently at the \u003ca href=\"http://www.renaissancerialto.com/\">Grand Lake Theater\u003c/a>, I started to wonder how many local movie houses really pop their corn on site, and also which offer real butter. In an attempt to classify this information, I emailed or called the main movie theaters in San Francisco, Oakland, Alameda and Berkeley. And, just for good measure, I also asked everyone how much they charged for a large tub or bag. I was impressed to find that all but one theater that responded popped their popcorn on site (and the one that didn't sells unique Asian-flavored popcorn). Interestingly, even large chains that truck their popcorn in for other non-Bay Area locations pop it fresh in their San Francisco, Emeryville and Berkeley theaters. I was also excited to find that all but one of the independents offer real butter as a topping. What surprised me, however, was how much cheaper the popcorn at independent movie houses was in comparison to the chain theaters (often 2/3 the price and in one case almost half the cost), especially considering that the larger chains often use cheaper soy bean or coconut oil \"butter\" flavored toppings instead of real butter. The admission price is also usually less expensive at an independent house, so you may want to splurge on some Red Vines as well. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Following is a list of my findings. Please note that not every theater responded, so if your favorite isn't on the list, blame the person who answers their email. I tried calling some locations that didn't email me back, but as most only have phone numbers that list movie show times, I couldn't actually speak to anyone. Also, some theaters noted that they offer free refills on their large tub of popcorn, while others simply didn't provide this information.\u003c/p>\n\u003cp> As you'll see, the state of movie popcorn is pretty good where we live. The popcorn seems to always be popped on site, which makes it fresher. The butter situation, although pretty good, is a bit rockier, with some theaters offering real butter and others that neon orange stuff. But let's just forget about fresh popcorn and butter for a second. Regardless of the quality of these concessions, we're lucky to have so many small movie houses still in existence. Sadly, the day of the independent movie theater is gone in many other parts of the country, but here we can enjoy retrospectives at the Red Vic, walking to the Lumiere or the Presidio on windy nights, seeing a film festival at the Castro, or taking our kids to see the latest 3D movie at The Grand Lake. We're fortunate to have so many old movie houses to choose from, whether you eat popcorn or not.\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amcentertainment.com/Metreon/\">AMC Loews Metreon 16\u003c/a> -- Orville Redenbacher popped on site. Instead of butter, they offer a popcorn topping that is butter flavored and made from soy bean oil. The person who answered the phone said that a large tub costs $6.75, but their sister theater (Bay Street in Emeryville) says the price should be equivalent to their price (which is $7.50).\u003c/p>\n\u003cp>\u003ca href=\"http://balboamovies.com/\">Balboa Theater\u003c/a> -- Freshly popped with real butter. A large tub costs $5 (including tax) and comes with a free refill. They also offer Kernel Seasons Toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.castrotheatre.com/\">Castro Theater\u003c/a> -- The only theater to say they popped organic popcorn. It's popped fresh at the theater and they offer real butter as a topping. A large tub costs $5.75.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cinemark.com/\">Century Theaters \u003c/a>(including Century Center 9 and CinéArts @ Empire) -- Fresh Orville Redenbacher popped with canola oil. They offer real butter for a topping and charge between $6.50 and $6.75 for a large size (depending on the location). Free refills are also offered.\u003c/p>\n\u003cp>\u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/SanFrancisco_Frameset.htm\">Landmark Theaters\u003c/a> (including The Bridge, Clay, Lumiere, Opera Plaza and Embarcadero Center Cinema) -- Each Landmark Theater pops their own popcorn on site and offers real butter as a topping. A large tub costs $7.50.\u003c/p>\n\u003cp>\u003ca href=\"http://www.redvicmoviehouse.com/\">Red Vic\u003c/a> -- Fresh popped corn with real butter. A large tub costs $5.\u003c/p>\n\u003cp>\u003ca href=\"http://www.roxie.com/\">Roxie Theater\u003c/a> -- They make fresh popcorn every night, popping it in peanut oil instead of the more commonly used canola oil. They also offer real butter as a topping and charge $4.50 for a large tub, the least expensive tub of popcorn in the survey.\u003c/p>\n\u003cp>\u003ca href=\"http://www.regmovies.com/\">Stonestown Twin 2\u003c/a> -- Popcorn popped on site. Instead of butter, they offer a butter-flavored topping made from coconut oil. At $8.00 for a large popcorn, this is the most expensive popcorn on my list of San Francisco theaters, but you can get a refill.\u003c/p>\n\u003cp>\u003ca href=\"http://www.peerlessentertainment.com/VT%20Web%20Home.htm\">Vogue Theater\u003c/a> -- Fresh popcorn popped on site. They do not offer real butter for a topping. A large bag costs $5.50 and free refills (same visit only).\u003c/p>\n\u003cp>\u003ca href=\"http://www.newpeopleworld.com/films/films-4-2010/\">Viz Cinema\u003c/a> -- Viz offers a different popcorn experience than most theaters. They have wasabi, curry, and shichimi (Japanese hot pepper) flavored popcorn that is purchased from an outside baker (no butter or butter flavoring). They sell it in 4 oz bags for $4.00 each. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/concession-menu-at-the-Grand-Lake1.jpg\" alt=\"concession menu at the Grand Lake\" title=\"concession menu at the Grand Lake\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12931\">\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.alamedatheatres.com/\">Alameda Theater\u003c/a> -- Popcorn popped fresh before each show on site. They also offer real butter as a topping. A large tub is $6.00\u003c/p>\n\u003cp>\u003ca href=\"http://www.amcentertainment.com/BayStreet/\">AMC Bay Street \u003c/a>-- Orville Redenbacher popped on site. No real butter. Instead they offer a butter-flavored topping made from soy bean oil. A large tub costs $7.50.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rialtocinemas.com/index.php?location=elmwood\">Elmwood Rialto\u003c/a> -- Popcorn popped on site with real butter as a topping. A large costs $5.75. \u003c/p>\n\u003cp>\u003ca href=\"http://www.renaissancerialto.com/\">The Grand Lake Theater\u003c/a> -- Popcorn popped fresh on site with real butter as a topping. A large tub costs $5.00.\u003c/p>\n\u003cp>\u003ca href=\"http://www.regmovies.com/\">Jack London Stadium 9, Emery Bay Stadium 10, and Berkeley 7 Theaters\u003c/a> -- Popcorn popped on site. Instead of butter, they offer a butter-flavored topping made from coconut oil. Like Stonestown, which is also owned by the same company, they charge a whopping $8.00 for a large popcorn, but you can get a refill.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.landmarktheatres.com/Market/SanFranciscoEastbay/SanFranciscoEastbay_Frameset.htm\">Landmark Theaters\u003c/a> (including Piedmont Theater, Albany Twin, California Theatre, and Shattuck Cinemas) -- -- Each Landmark Theater pops their own popcorn on site and offers real butter as a topping. A large tub costs $7.50.\u003c/p>\n\n",
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"excerpt": "So while watching How to Train Your Dragon with my daughters recently at the Grand Lake Theater, I started to wonder how many local movie houses really pop their corn on site, and also which offer real butter. In an attempt to classify this information, I emailed or called the main movie theaters in San Francisco, Oakland, Alameda and Berkeley. And, just for good measure, I also asked everyone how much they charged for a large tub or bag. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/large-popcorn.jpg\" alt=\"large popcorn\" title=\"large popcorn\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12924\">\u003c/p>\n\u003cp>I love popcorn. I pop it fresh at home, and usually can't resist a big bag of it when I go to the movies. As someone who grew up in San Diego County, I've always been impressed with the popcorn I eat at theaters in the Bay Area (and the theaters themselves). In San Diego, pretty much all movie houses are large cineplexes owned by media chains. So in addition to having to sit through endless entertainment trivia questions and facts while we wait for the movie to start, not to mention the interminable canned pop music blaring through the Dolby speakers, the only popcorn available is often stale (because it's pre-popped) and comes with a neon orange \"butter\" flavored topping. And, to add insult to injury, most large tubs top $7.50 these days. It's enough to make this popcorn-loving girl eat M&Ms instead.\u003c/p>\n\u003cp>So after 15 years of living in both San Francisco and the East Bay, I'm still thankful each time I walk into my local \u003ca href=\"http://www.renaissancerialto.com/\">Grand Lake Theater\u003c/a>, with its beautiful decorative ceilings and theme rooms, ample seating, Friday and Saturday \u003ca href=\"http://www.renaissancerialto.com/masters/grandl~1/GLOrgan.htm\">Mighty Wurlitzer organ music\u003c/a> before the evening shows, and marquee sporting left-leaning political views (or rather, rants). It's pretty much the antithesis of anything you'd find in my home town and I love it. When I lived in San Francisco, I enjoyed going to the \u003ca href=\"http://www.redvicmoviehouse.com/\">Red Vic\u003c/a>, the \u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/LumiereTheatre.htm\">Lumiere\u003c/a>, the \u003ca href=\"http://www.castrotheatre.com/\">Castro\u003c/a>, the \u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/ClayTheatre.htm\">Clay \u003c/a>and a variety of other movie houses. Some were renovated, others a little run down, but none blared the latest country music hit from the speakers or had ads before the show started. Even better, all of the small movie houses I liked had great popcorn.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/real-butter.jpg\" alt=\"real butter\" title=\"real butter\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12925\">\u003c/p>\n\u003cp>So while watching \u003ca href=\"http://www.howtotrainyourdragon.com/\">How to Train Your Dragon\u003c/a> with my daughters recently at the \u003ca href=\"http://www.renaissancerialto.com/\">Grand Lake Theater\u003c/a>, I started to wonder how many local movie houses really pop their corn on site, and also which offer real butter. In an attempt to classify this information, I emailed or called the main movie theaters in San Francisco, Oakland, Alameda and Berkeley. And, just for good measure, I also asked everyone how much they charged for a large tub or bag. I was impressed to find that all but one theater that responded popped their popcorn on site (and the one that didn't sells unique Asian-flavored popcorn). Interestingly, even large chains that truck their popcorn in for other non-Bay Area locations pop it fresh in their San Francisco, Emeryville and Berkeley theaters. I was also excited to find that all but one of the independents offer real butter as a topping. What surprised me, however, was how much cheaper the popcorn at independent movie houses was in comparison to the chain theaters (often 2/3 the price and in one case almost half the cost), especially considering that the larger chains often use cheaper soy bean or coconut oil \"butter\" flavored toppings instead of real butter. The admission price is also usually less expensive at an independent house, so you may want to splurge on some Red Vines as well. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Following is a list of my findings. Please note that not every theater responded, so if your favorite isn't on the list, blame the person who answers their email. I tried calling some locations that didn't email me back, but as most only have phone numbers that list movie show times, I couldn't actually speak to anyone. Also, some theaters noted that they offer free refills on their large tub of popcorn, while others simply didn't provide this information.\u003c/p>\n\u003cp> As you'll see, the state of movie popcorn is pretty good where we live. The popcorn seems to always be popped on site, which makes it fresher. The butter situation, although pretty good, is a bit rockier, with some theaters offering real butter and others that neon orange stuff. But let's just forget about fresh popcorn and butter for a second. Regardless of the quality of these concessions, we're lucky to have so many small movie houses still in existence. Sadly, the day of the independent movie theater is gone in many other parts of the country, but here we can enjoy retrospectives at the Red Vic, walking to the Lumiere or the Presidio on windy nights, seeing a film festival at the Castro, or taking our kids to see the latest 3D movie at The Grand Lake. We're fortunate to have so many old movie houses to choose from, whether you eat popcorn or not.\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amcentertainment.com/Metreon/\">AMC Loews Metreon 16\u003c/a> -- Orville Redenbacher popped on site. Instead of butter, they offer a popcorn topping that is butter flavored and made from soy bean oil. The person who answered the phone said that a large tub costs $6.75, but their sister theater (Bay Street in Emeryville) says the price should be equivalent to their price (which is $7.50).\u003c/p>\n\u003cp>\u003ca href=\"http://balboamovies.com/\">Balboa Theater\u003c/a> -- Freshly popped with real butter. A large tub costs $5 (including tax) and comes with a free refill. They also offer Kernel Seasons Toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.castrotheatre.com/\">Castro Theater\u003c/a> -- The only theater to say they popped organic popcorn. It's popped fresh at the theater and they offer real butter as a topping. A large tub costs $5.75.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cinemark.com/\">Century Theaters \u003c/a>(including Century Center 9 and CinéArts @ Empire) -- Fresh Orville Redenbacher popped with canola oil. They offer real butter for a topping and charge between $6.50 and $6.75 for a large size (depending on the location). Free refills are also offered.\u003c/p>\n\u003cp>\u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/SanFrancisco_Frameset.htm\">Landmark Theaters\u003c/a> (including The Bridge, Clay, Lumiere, Opera Plaza and Embarcadero Center Cinema) -- Each Landmark Theater pops their own popcorn on site and offers real butter as a topping. A large tub costs $7.50.\u003c/p>\n\u003cp>\u003ca href=\"http://www.redvicmoviehouse.com/\">Red Vic\u003c/a> -- Fresh popped corn with real butter. A large tub costs $5.\u003c/p>\n\u003cp>\u003ca href=\"http://www.roxie.com/\">Roxie Theater\u003c/a> -- They make fresh popcorn every night, popping it in peanut oil instead of the more commonly used canola oil. They also offer real butter as a topping and charge $4.50 for a large tub, the least expensive tub of popcorn in the survey.\u003c/p>\n\u003cp>\u003ca href=\"http://www.regmovies.com/\">Stonestown Twin 2\u003c/a> -- Popcorn popped on site. Instead of butter, they offer a butter-flavored topping made from coconut oil. At $8.00 for a large popcorn, this is the most expensive popcorn on my list of San Francisco theaters, but you can get a refill.\u003c/p>\n\u003cp>\u003ca href=\"http://www.peerlessentertainment.com/VT%20Web%20Home.htm\">Vogue Theater\u003c/a> -- Fresh popcorn popped on site. They do not offer real butter for a topping. A large bag costs $5.50 and free refills (same visit only).\u003c/p>\n\u003cp>\u003ca href=\"http://www.newpeopleworld.com/films/films-4-2010/\">Viz Cinema\u003c/a> -- Viz offers a different popcorn experience than most theaters. They have wasabi, curry, and shichimi (Japanese hot pepper) flavored popcorn that is purchased from an outside baker (no butter or butter flavoring). They sell it in 4 oz bags for $4.00 each. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/concession-menu-at-the-Grand-Lake1.jpg\" alt=\"concession menu at the Grand Lake\" title=\"concession menu at the Grand Lake\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12931\">\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.alamedatheatres.com/\">Alameda Theater\u003c/a> -- Popcorn popped fresh before each show on site. They also offer real butter as a topping. A large tub is $6.00\u003c/p>\n\u003cp>\u003ca href=\"http://www.amcentertainment.com/BayStreet/\">AMC Bay Street \u003c/a>-- Orville Redenbacher popped on site. No real butter. Instead they offer a butter-flavored topping made from soy bean oil. A large tub costs $7.50.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rialtocinemas.com/index.php?location=elmwood\">Elmwood Rialto\u003c/a> -- Popcorn popped on site with real butter as a topping. A large costs $5.75. \u003c/p>\n\u003cp>\u003ca href=\"http://www.renaissancerialto.com/\">The Grand Lake Theater\u003c/a> -- Popcorn popped fresh on site with real butter as a topping. A large tub costs $5.00.\u003c/p>\n\u003cp>\u003ca href=\"http://www.regmovies.com/\">Jack London Stadium 9, Emery Bay Stadium 10, and Berkeley 7 Theaters\u003c/a> -- Popcorn popped on site. Instead of butter, they offer a butter-flavored topping made from coconut oil. Like Stonestown, which is also owned by the same company, they charge a whopping $8.00 for a large popcorn, but you can get a refill.\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://www.landmarktheatres.com/Market/SanFranciscoEastbay/SanFranciscoEastbay_Frameset.htm\">Landmark Theaters\u003c/a> (including Piedmont Theater, Albany Twin, California Theatre, and Shattuck Cinemas) -- -- Each Landmark Theater pops their own popcorn on site and offers real butter as a topping. A large tub costs $7.50.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/coconut-cream-tart3-new.jpg\" alt=\"coconut cream tart\" title=\"coconut cream tart\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12273\">\u003cbr>\nI haven't made a coconut cream pie or tart in years. After discovering \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>'s velvety indulgence, I figured what was the point. How could I replicate their flaky crust topped with a layer of dark chocolate and caramel (and, I think, a few flecks of fleur de sel?) and then crowned with a rich coconut pastry cream? And then something happened. I began to crave coconut cream but was too busy and lazy to drive across the bridge to purchase one from Tartine. So, with Easter only a few days away and a holiday dessert in order, I decided I would create my own coconut concoction -- something that reminded me of the sweet perfection available across the bay, but different enough that I wouldn't constantly compare my tart to it.\u003c/p>\n\u003cp>While deciding how to make my tart, I mentally ran through a possible list of ingredients. More than anything I knew what I DIDN'T want to use. Sweetened coconut flakes -- which are essentially coconut that has been shriveled under the weight of excess sugar and preservatives --was out. Although Americans have become used to the flavor of this ingredient in coconut desserts, I wanted my tart to have a purer coconut flavor which meant avoiding a saccharine sweetness. I also had no interest in using coconut extract. Although I couldn't live without my bottles of vanilla, orange and almond extracts, in this case, I felt this type of addition would perfume the pie with a coconut flavor while I wanted it to be imbued with the taste of real coconut.\u003c/p>\n\u003cp>So what did I use? I started by making a simple pastry cream, but instead of using only milk and eggs, I added in a little coconut milk for a burst of tropical flavor. I then chose unsweetened coconut flakes, which are, and therefore taste like, real coconut to add in some texture. All this helped to make a lush and thick coconut cream that tasted like the real deal. I also wanted to add a whisper of chocolate and caramel into the mix to mimic the flavors in Tartine's dessert, but wasn't sure how to go about doing this. Although melting chocolate and making homemade caramel seemed like the right path, I eventually rejected this plan as I feared creating a thick layer of candy that would detract from the tart and its flavors. So, with my microplane in hand, I simply shaved some \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger\u003c/a> onto my just-baked pie crust and then sprinkled on some sugar before I set the shell under the broiler for about a minute. When I removed the crust from the oven the chocolate was perfectly melted and the sugar had caramelized\u003c/p>\n\u003cp>After assembling my tart, I had a dessert I was proud of. The cream filling, which was rich and silky, was infused with a genuine coconut flavor that was authentic without being overbearing. The subtle additions of chocolate and caramelized sugar to the crust then added nuance and helped to balance the flavors in the tart. Was it Tartine? No. Was it worth making? Definitely.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/whole-coconut-cream-tart-new.jpg\" alt=\"whole coconut cream tart\" title=\"whole coconut cream tart\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12271\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Coconut Cream Tart\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 9-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pastry crust (see recipe below)\u003cbr>\nCoconut pastry cream (see recipe below)\u003cbr>\n1 oz good bittersweet chocolate\u003cbr>\n1-2 Tbsp sugar\u003cbr>\n1 cup heavy whipping cream whipped with 1/4 cup sugar and 1/2 tsp vanilla\u003cbr>\n1/4 cup unsweetened coconut flakes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees.\u003cbr>\n2. Roll out chilled pastry dough and set in a tart pan. Line with foil and then either enough pie weights or dried beans to cover the bottom. Bake for 15 minutes. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/baking-tart-crust-new.jpg\" alt=\"baking tart crust\" title=\"baking tart crust\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12272\">\u003c/p>\n\u003cp>3. Remove beans or pie weights along with the foil and then poke holes along the bottom of the crust with a fork. Continue to bake for 10-15 minutes or until the tart crust is golden brown.\u003cbr>\n4. Remove crust and then set oven to broil.\u003cbr>\n5. Shave enough chocolate to cover the entire bottom of the tart and then sprinkle on enough sugar to thinly cover the chocolate. Set the tart pan under the broiler for 1-3 minutes or until the chocolate melts and the sugar caramelizes. Be careful not to burn the pastry.\u003cbr>\n6. Let crust cool for at least an hour or until room temperature. When ready to serve, spread the cooled coconut pastry cream into the prepared tart shell and then top with the whipped cream. Sprinkle the coconut flakes on top as well as some microplaned chocolate if desired. Serve.\u003c/p>\n\u003cp>\u003cstrong>Coconut Pastry Cream\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for One Tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup whole milk\u003cbr>\n1/2 cup light or regular coconut milk (either is fine)\u003cbr>\n3 egg yolks\u003cbr>\n2/3 cup sugar\u003cbr>\n4 Tbsp flour\u003cbr>\n1 Tbsp unsalted butter\u003cbr>\n1/2 tsp vanilla\u003cbr>\n1 cup unsweetened coconut flakes\u003c/p>\n\u003cp>1. Heat milk and coconut milk on medium heat in a sauce pan until liquid simmers and starts to rise in the pot.\u003cbr>\n2. Beat egg yolks in a medium bowl with sugar until fully mixed and light yellow. Add in the flour until fully incorporated.\u003cbr>\n3. Temper the egg mixture with some of the warmed milk by adding about a half cup milk to the egg mixture and quickly mixing. Then add the entire egg mixture to the pot of warmed milk and mix quickly and thoroughly.\u003cbr>\n4. Add in the coconut and then heat on medium for 2-3 minutes, continually mixing and scraping the sides with a heat proof spatula or wooden spoon to prevent burning.\u003cbr>\n5. When the mixture is thick and resembles the consistency of pudding (which is basically what it is), turn heat off and add in butter and vanilla. Stir until butter melts.\u003cbr>\n6. Place custard in a medium-sized bowl and cover with plastic wrap (laying the wrap directly on the custard to prevent a skin from forming). Set in the refrigerator for two hours or up to one day.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/tart-crust-new.jpg\" alt=\"tart crust \" title=\"tart crust \" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12275\">\u003c/p>\n\u003cp>\u003cstrong>Tart Dough\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for one 9-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cups all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n6 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/4+ cup ice water \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003cbr>\n2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n",
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"excerpt": "I haven't made a coconut cream pie or tart in years. After discovering Tartine's velvety indulgence, I figured what was the point. How could I replicate their flaky crust topped with a layer of dark chocolate and caramel (and, I think, a few flecks of fleur de sel?) and then crowned with a rich coconut pastry cream? And then something happened. I began to crave coconut cream but was too busy and lazy to drive across the bridge to purchase one from Tartine. So, with Easter only a few days away and a holiday dessert in order, I decided I would create my own coconut concoction -- something that reminded me of the sweet perfection available across the bay, but different enough that I wouldn't constantly compare my tart to it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/coconut-cream-tart3-new.jpg\" alt=\"coconut cream tart\" title=\"coconut cream tart\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12273\">\u003cbr>\nI haven't made a coconut cream pie or tart in years. After discovering \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>'s velvety indulgence, I figured what was the point. How could I replicate their flaky crust topped with a layer of dark chocolate and caramel (and, I think, a few flecks of fleur de sel?) and then crowned with a rich coconut pastry cream? And then something happened. I began to crave coconut cream but was too busy and lazy to drive across the bridge to purchase one from Tartine. So, with Easter only a few days away and a holiday dessert in order, I decided I would create my own coconut concoction -- something that reminded me of the sweet perfection available across the bay, but different enough that I wouldn't constantly compare my tart to it.\u003c/p>\n\u003cp>While deciding how to make my tart, I mentally ran through a possible list of ingredients. More than anything I knew what I DIDN'T want to use. Sweetened coconut flakes -- which are essentially coconut that has been shriveled under the weight of excess sugar and preservatives --was out. Although Americans have become used to the flavor of this ingredient in coconut desserts, I wanted my tart to have a purer coconut flavor which meant avoiding a saccharine sweetness. I also had no interest in using coconut extract. Although I couldn't live without my bottles of vanilla, orange and almond extracts, in this case, I felt this type of addition would perfume the pie with a coconut flavor while I wanted it to be imbued with the taste of real coconut.\u003c/p>\n\u003cp>So what did I use? I started by making a simple pastry cream, but instead of using only milk and eggs, I added in a little coconut milk for a burst of tropical flavor. I then chose unsweetened coconut flakes, which are, and therefore taste like, real coconut to add in some texture. All this helped to make a lush and thick coconut cream that tasted like the real deal. I also wanted to add a whisper of chocolate and caramel into the mix to mimic the flavors in Tartine's dessert, but wasn't sure how to go about doing this. Although melting chocolate and making homemade caramel seemed like the right path, I eventually rejected this plan as I feared creating a thick layer of candy that would detract from the tart and its flavors. So, with my microplane in hand, I simply shaved some \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger\u003c/a> onto my just-baked pie crust and then sprinkled on some sugar before I set the shell under the broiler for about a minute. When I removed the crust from the oven the chocolate was perfectly melted and the sugar had caramelized\u003c/p>\n\u003cp>After assembling my tart, I had a dessert I was proud of. The cream filling, which was rich and silky, was infused with a genuine coconut flavor that was authentic without being overbearing. The subtle additions of chocolate and caramelized sugar to the crust then added nuance and helped to balance the flavors in the tart. Was it Tartine? No. Was it worth making? Definitely.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/whole-coconut-cream-tart-new.jpg\" alt=\"whole coconut cream tart\" title=\"whole coconut cream tart\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12271\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Coconut Cream Tart\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 9-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pastry crust (see recipe below)\u003cbr>\nCoconut pastry cream (see recipe below)\u003cbr>\n1 oz good bittersweet chocolate\u003cbr>\n1-2 Tbsp sugar\u003cbr>\n1 cup heavy whipping cream whipped with 1/4 cup sugar and 1/2 tsp vanilla\u003cbr>\n1/4 cup unsweetened coconut flakes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees.\u003cbr>\n2. Roll out chilled pastry dough and set in a tart pan. Line with foil and then either enough pie weights or dried beans to cover the bottom. Bake for 15 minutes. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/baking-tart-crust-new.jpg\" alt=\"baking tart crust\" title=\"baking tart crust\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12272\">\u003c/p>\n\u003cp>3. Remove beans or pie weights along with the foil and then poke holes along the bottom of the crust with a fork. Continue to bake for 10-15 minutes or until the tart crust is golden brown.\u003cbr>\n4. Remove crust and then set oven to broil.\u003cbr>\n5. Shave enough chocolate to cover the entire bottom of the tart and then sprinkle on enough sugar to thinly cover the chocolate. Set the tart pan under the broiler for 1-3 minutes or until the chocolate melts and the sugar caramelizes. Be careful not to burn the pastry.\u003cbr>\n6. Let crust cool for at least an hour or until room temperature. When ready to serve, spread the cooled coconut pastry cream into the prepared tart shell and then top with the whipped cream. Sprinkle the coconut flakes on top as well as some microplaned chocolate if desired. Serve.\u003c/p>\n\u003cp>\u003cstrong>Coconut Pastry Cream\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for One Tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup whole milk\u003cbr>\n1/2 cup light or regular coconut milk (either is fine)\u003cbr>\n3 egg yolks\u003cbr>\n2/3 cup sugar\u003cbr>\n4 Tbsp flour\u003cbr>\n1 Tbsp unsalted butter\u003cbr>\n1/2 tsp vanilla\u003cbr>\n1 cup unsweetened coconut flakes\u003c/p>\n\u003cp>1. Heat milk and coconut milk on medium heat in a sauce pan until liquid simmers and starts to rise in the pot.\u003cbr>\n2. Beat egg yolks in a medium bowl with sugar until fully mixed and light yellow. Add in the flour until fully incorporated.\u003cbr>\n3. Temper the egg mixture with some of the warmed milk by adding about a half cup milk to the egg mixture and quickly mixing. Then add the entire egg mixture to the pot of warmed milk and mix quickly and thoroughly.\u003cbr>\n4. Add in the coconut and then heat on medium for 2-3 minutes, continually mixing and scraping the sides with a heat proof spatula or wooden spoon to prevent burning.\u003cbr>\n5. When the mixture is thick and resembles the consistency of pudding (which is basically what it is), turn heat off and add in butter and vanilla. Stir until butter melts.\u003cbr>\n6. Place custard in a medium-sized bowl and cover with plastic wrap (laying the wrap directly on the custard to prevent a skin from forming). Set in the refrigerator for two hours or up to one day.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/tart-crust-new.jpg\" alt=\"tart crust \" title=\"tart crust \" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12275\">\u003c/p>\n\u003cp>\u003cstrong>Tart Dough\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for one 9-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cups all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n6 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/4+ cup ice water \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003cbr>\n2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Christ on a Cracker.",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Christ-on-a-Cracker.jpg\" alt=\"Christ on a Cracker\" title=\"Christ on a Cracker\" width=\"258\" height=\"350\" class=\"alignleft size-full wp-image-12046\">As a Catholic child, I had always wondered what was so good about \u003ca href=\"http://www.churchyear.net/goodfriday.html\">Good Friday\u003c/a>.\u003c/p>\n\u003cp>There was this idea floating around our church that the good came from the fact that Jesus Christ died for our sins on one particularly good (for us) Good Friday 1,977 years ago, but personally, I didn't think He would have considered a day of insults, flogging, crucifixion, and death one of His better days.\u003c/p>\n\u003cp>Maybe it was just me. Even as a born-and-raised Catholic, I had a hard time getting my head around the belief that the Father (the bearded man who floated on clouds and got mad from time to time), the Son (the Good Cop to His Father's Bad Cop), and the Holy Spirit (never, ever understood that one) were all the same God. They were three closely related, but distinct personalities. Jesus was the fun one. The one who could do magic tricks. He, more than anyone else of his day, was handy to have around at parties.\u003c/p>\n\u003cp>My favorite magic trick of all was the Transubstantiation, wherein little wafers of bread were, through sheer belief and the incantations of our priest, turned into the Body of Christ.\u003c/p>\n\u003cp>I believed in it whole-heartedly as a boy. The idea filled me with wonder and awe. The hovering of our pastor's hands, the quivering of his shaky, Irish voice, and the bells that rang out-- the sound of which I thought came from heaven itself-- always gave me goose bumps. And I was jealous of my brother and sister for being old enough to participate in this weekly miracle.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When preparing myself for the sacrament of Holy Communion, I would practice receiving His body by making little communion wafers at home by taking white sandwich bread, cutting the crusts off, rolling the bits into spheres, and then flattening them out with my fingers while I watched television.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Home-made-hosts.jpg\" alt=\"Home made hosts\" title=\"Home made hosts\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-12047\">\u003c/p>\n\u003cp>During commercial breaks, I would run through the ritual as best I could by solemnly placing a wafer on the tip of my tongue, nodding gently, and then make a little sign of the cross. Then I would sit through whatever after-school special I was watching at the time and let the bit of bread dissolve on my tongue. One never, ever chewed on Him.\u003c/p>\n\u003cp>I was a third child-- I was left to create my own forms of entertainment.\u003c/p>\n\u003cp>When I was finally ready to join the ranks of Communion-receiving parishoners at the age of seven, I was called upon to first cleanse myself of sin by confessing all the terrible things I had done in my life to a priest. Lying, talking back to my parents, punching my stuffed animals-- all the usual seven year-old evils-- were admitted to and the same, shaky Irish voice spoke out from behind an ornate metal screen told me to say three Hail Marys and all would be forgiven. I did as I was told, then went outside to test out my newly-unburdened soul. It felt lighter. I jumped up and down several times on the blacktop near the tetherball court outside the church. I was convinced that the lightness of my soul allowed me to jump several inches higher than I had ever jumped before.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/phpHd68IIPM.jpg\" alt=\"First Communion\" title=\"First Communion\" width=\"334\" height=\"350\" class=\"alignnone size-full wp-image-12048\">\u003c/p>\n\u003cp>When I approached the altar to receive my first real Holy Communion, I was nervous, but very glad of my home practice. Would the Eucharist fall off my tongue and onto the floor? What would happen then? Would I accidentally lick the priests hand? What would Christ's body filling my own feel like? I'd watched the grown ups around me after they'd received Him and nothing much seemed to happen. In fact, most of them just looked rather bored. How, I wondered, could anyone look bored after receiving the body of Christ into them?\u003c/p>\n\u003cp>Fortunately, nothing went wrong. The wafer hit the tip of my tongue and I drew it into my mouth much in the same way a frog might capture a passing fly. It was faintly powdery-- more like a rice cake than a piece of the Son of God. I had somehow imagined it would take on the some Everlasting Gobstopper-like ability to taste like something other than it was. But I had no time to be disappointed-- I was too filled with awe. And God.\u003c/p>\n\u003cp>When I got back to my pew at the front of the church with the other boys dressed exactly like me and the girls who were clothed in white mini-gowns and veils and looked disturbingly like child brides, I held that Communion wafer on my tongue and looked up at the giant crucifix hanging behind the altar. I wondered which part of Jesus I was eating. I thought it must have been from the vicinity of his chest, since the wafer was white. The next time I thought I might ask for a bit of thigh or drumstick. And then I thought better of it.\u003c/p>\n\u003cp>The weekly ritual of Holy Communion went well for a while, until small cracks appeared in the fiber of my Catholic faith. One morning, sitting closer to the altar than usual and off to the side, I discovered that, when the pastor was acting out the Transubstantiation and invoking Christ's words \"Do this in memory of me,\" the small, chiming bells that I thought came from heaven actually came from an altar boy who was ringing them discretely in front of himself. I was, believe it or not, shattered. Crack.\u003c/p>\n\u003cp>A little while later came the phone call to my mother from my catechism teacher who was concerned that I was asking too many questions about Mary Magdalene. And when I argued that it didn't make sense that a baby who died at birth and did not receive the sacrament of baptism would never make it into heaven, I got mad and argued, which, apparently, one was not allowed to do. Double crack.\u003c/p>\n\u003cp>And, finally, when preparing for my confirmation as an adult in the eyes of the church at the age of fourteen, I sat through a face-to-face confession with \u003ca href=\"http://www.churchyear.net/goodfriday.html\">Father Robert Foley\u003c/a>, who upon hearing my sin of reading adult magazines, moved his chair closer to mine, placed his hand on my shoulder and asked me how much I enjoyed them in a quiet, but oddly excited voice. When he suggested he would invite himself over for dinner in the near future, I explained to him that his idea would probably not fly with my mother, and promptly left.\u003c/p>\n\u003cp>I had never much cared for Father Foley. He had replaced my favorite priest, \u003ca href=\"http://articles.latimes.com/2003/may/27/local/me-priest27\">Father Siegfried Widera\u003c/a>-- a beer-swilling, Harley Davidson-riding, kid-magnet-- the one who made me want to be an altar boy (which wasn't allowed, since I did not go to Catholic school)-- who disappeared from our parish without a word. Only later did I learn that, upon his death, The Los Angeles Times referred to him as \"one of the most wanted sex-crime fugitives in the Western Hemisphere.\"\u003c/p>\n\u003cp>So much for the cleansing power of confession. It was to be my last.\u003c/p>\n\u003cp>After my confirmation was completed, my mother knocked on my door one Sunday morning and said, \"Okay, you're officially an adult in the eyes of the church so you can make your own decision: You can either get up and go to church or you can just stay here and sleep in.\"\u003c/p>\n\u003cp>For some reason, sleeping in sounded infinitely safer.\u003c/p>\n\u003cp>The only time I enter Catholic churches these days is for weddings and funerals or, when traveling, as a cathedral-visiting tourist. I might sit through a mass out of respect for the dead or newly-wedded, but I never take Holy Communion anymore. It just somehow feels wrong to do so.\u003c/p>\n\u003cp>And yet, I sometimes miss it. I miss those days of simple, childish faith when all I had to do was believe in something strongly enough and everything would be okay. That God would take care of me. These days, my faith is heavily conflicted at best. I can't say it's entirely lost, I've just cut out the middle man, as it were. It just seems like a much less dangerous path.\u003c/p>\n\u003cp>\u003cstrong>Christ on a Cracker\u003c/strong>\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.urbandictionary.com/define.php?term=jesus%20christ%20on%20a%20cracker\">Urban Dictionary\u003c/a>, the term \"Christ on a Cracker\" is a shortened version of \"Jesus Christ on a Cracker\"-- a term used to express surprise, shock, disgust, or even awe.\u003c/p>\n\u003cp>Before anyone starts telling me I am sacrilegious, I don't think I am. I am just currently anti-Church. I rather like Jesus. A lot.\u003c/p>\n\u003cp>It's just that, when my friend Daryl asked me a few weeks ago what my next post topic would be, I jokingly told her I was developing a recipe for Christ on a cracker. And she has held me to it, so this is for her.\u003c/p>\n\u003cp>There isn't any particular recipe, I just thought that cheese was a natural for thin slicing and skin-and-halo tone, black olives are the go-to eye makers, and that pastrami seemed appropriate, since it pairs well with cheese and olives and makes for easy shredding to create a tousled-look for hair.\u003c/p>\n\u003cp>Experiment with your own versions this Easter.\u003c/p>\n\u003cp>I have also taken into account those of you who may still feel it is somehow wrong to create edible images of Jesus. Just because I grew up a Catholic and got rather used to eating Him on a weekly basis doesn't mean that you feel the same way. I understand.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Crist-on-a-Cracker.jpg\" alt=\"Crist on a Cracker\" title=\"Crist on a Cracker\" width=\"274\" height=\"350\" class=\"alignnone size-full wp-image-12049\">\u003c/p>\n\u003cp>So, in that light, I have also created the less-controversial personality-on-a-cracker. I am calling it Crist on a Cracker, in honor of \u003ca href=\"http://www.evesmag.com/crist.htm\">Judith Crist\u003c/a>, one of the sharpest film critics of any generation-- the one who panned within \u003ca href=\"http://www.time.com/time/magazine/article/0,9171,898812,00.html\">one brief appearance on the Today show\u003c/a> in 1965 both The Greatest Story Ever Told (\"A kind of dime-store holy picture) and The Sound of Music (she found the children \"strictly loathsome\").\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Now that, to some, is sacrilege.\u003c/p>\n\n",
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"excerpt": " It was faintly powdery-- more like a rice cake than a piece of the Son of God. I had somehow imagined it would take on the some Everlasting Gobstopper-like ability to taste like something other than it was. But I had no time to be disappointed-- I was too filled with awe. And God.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Christ-on-a-Cracker.jpg\" alt=\"Christ on a Cracker\" title=\"Christ on a Cracker\" width=\"258\" height=\"350\" class=\"alignleft size-full wp-image-12046\">As a Catholic child, I had always wondered what was so good about \u003ca href=\"http://www.churchyear.net/goodfriday.html\">Good Friday\u003c/a>.\u003c/p>\n\u003cp>There was this idea floating around our church that the good came from the fact that Jesus Christ died for our sins on one particularly good (for us) Good Friday 1,977 years ago, but personally, I didn't think He would have considered a day of insults, flogging, crucifixion, and death one of His better days.\u003c/p>\n\u003cp>Maybe it was just me. Even as a born-and-raised Catholic, I had a hard time getting my head around the belief that the Father (the bearded man who floated on clouds and got mad from time to time), the Son (the Good Cop to His Father's Bad Cop), and the Holy Spirit (never, ever understood that one) were all the same God. They were three closely related, but distinct personalities. Jesus was the fun one. The one who could do magic tricks. He, more than anyone else of his day, was handy to have around at parties.\u003c/p>\n\u003cp>My favorite magic trick of all was the Transubstantiation, wherein little wafers of bread were, through sheer belief and the incantations of our priest, turned into the Body of Christ.\u003c/p>\n\u003cp>I believed in it whole-heartedly as a boy. The idea filled me with wonder and awe. The hovering of our pastor's hands, the quivering of his shaky, Irish voice, and the bells that rang out-- the sound of which I thought came from heaven itself-- always gave me goose bumps. And I was jealous of my brother and sister for being old enough to participate in this weekly miracle.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When preparing myself for the sacrament of Holy Communion, I would practice receiving His body by making little communion wafers at home by taking white sandwich bread, cutting the crusts off, rolling the bits into spheres, and then flattening them out with my fingers while I watched television.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Home-made-hosts.jpg\" alt=\"Home made hosts\" title=\"Home made hosts\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-12047\">\u003c/p>\n\u003cp>During commercial breaks, I would run through the ritual as best I could by solemnly placing a wafer on the tip of my tongue, nodding gently, and then make a little sign of the cross. Then I would sit through whatever after-school special I was watching at the time and let the bit of bread dissolve on my tongue. One never, ever chewed on Him.\u003c/p>\n\u003cp>I was a third child-- I was left to create my own forms of entertainment.\u003c/p>\n\u003cp>When I was finally ready to join the ranks of Communion-receiving parishoners at the age of seven, I was called upon to first cleanse myself of sin by confessing all the terrible things I had done in my life to a priest. Lying, talking back to my parents, punching my stuffed animals-- all the usual seven year-old evils-- were admitted to and the same, shaky Irish voice spoke out from behind an ornate metal screen told me to say three Hail Marys and all would be forgiven. I did as I was told, then went outside to test out my newly-unburdened soul. It felt lighter. I jumped up and down several times on the blacktop near the tetherball court outside the church. I was convinced that the lightness of my soul allowed me to jump several inches higher than I had ever jumped before.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/phpHd68IIPM.jpg\" alt=\"First Communion\" title=\"First Communion\" width=\"334\" height=\"350\" class=\"alignnone size-full wp-image-12048\">\u003c/p>\n\u003cp>When I approached the altar to receive my first real Holy Communion, I was nervous, but very glad of my home practice. Would the Eucharist fall off my tongue and onto the floor? What would happen then? Would I accidentally lick the priests hand? What would Christ's body filling my own feel like? I'd watched the grown ups around me after they'd received Him and nothing much seemed to happen. In fact, most of them just looked rather bored. How, I wondered, could anyone look bored after receiving the body of Christ into them?\u003c/p>\n\u003cp>Fortunately, nothing went wrong. The wafer hit the tip of my tongue and I drew it into my mouth much in the same way a frog might capture a passing fly. It was faintly powdery-- more like a rice cake than a piece of the Son of God. I had somehow imagined it would take on the some Everlasting Gobstopper-like ability to taste like something other than it was. But I had no time to be disappointed-- I was too filled with awe. And God.\u003c/p>\n\u003cp>When I got back to my pew at the front of the church with the other boys dressed exactly like me and the girls who were clothed in white mini-gowns and veils and looked disturbingly like child brides, I held that Communion wafer on my tongue and looked up at the giant crucifix hanging behind the altar. I wondered which part of Jesus I was eating. I thought it must have been from the vicinity of his chest, since the wafer was white. The next time I thought I might ask for a bit of thigh or drumstick. And then I thought better of it.\u003c/p>\n\u003cp>The weekly ritual of Holy Communion went well for a while, until small cracks appeared in the fiber of my Catholic faith. One morning, sitting closer to the altar than usual and off to the side, I discovered that, when the pastor was acting out the Transubstantiation and invoking Christ's words \"Do this in memory of me,\" the small, chiming bells that I thought came from heaven actually came from an altar boy who was ringing them discretely in front of himself. I was, believe it or not, shattered. Crack.\u003c/p>\n\u003cp>A little while later came the phone call to my mother from my catechism teacher who was concerned that I was asking too many questions about Mary Magdalene. And when I argued that it didn't make sense that a baby who died at birth and did not receive the sacrament of baptism would never make it into heaven, I got mad and argued, which, apparently, one was not allowed to do. Double crack.\u003c/p>\n\u003cp>And, finally, when preparing for my confirmation as an adult in the eyes of the church at the age of fourteen, I sat through a face-to-face confession with \u003ca href=\"http://www.churchyear.net/goodfriday.html\">Father Robert Foley\u003c/a>, who upon hearing my sin of reading adult magazines, moved his chair closer to mine, placed his hand on my shoulder and asked me how much I enjoyed them in a quiet, but oddly excited voice. When he suggested he would invite himself over for dinner in the near future, I explained to him that his idea would probably not fly with my mother, and promptly left.\u003c/p>\n\u003cp>I had never much cared for Father Foley. He had replaced my favorite priest, \u003ca href=\"http://articles.latimes.com/2003/may/27/local/me-priest27\">Father Siegfried Widera\u003c/a>-- a beer-swilling, Harley Davidson-riding, kid-magnet-- the one who made me want to be an altar boy (which wasn't allowed, since I did not go to Catholic school)-- who disappeared from our parish without a word. Only later did I learn that, upon his death, The Los Angeles Times referred to him as \"one of the most wanted sex-crime fugitives in the Western Hemisphere.\"\u003c/p>\n\u003cp>So much for the cleansing power of confession. It was to be my last.\u003c/p>\n\u003cp>After my confirmation was completed, my mother knocked on my door one Sunday morning and said, \"Okay, you're officially an adult in the eyes of the church so you can make your own decision: You can either get up and go to church or you can just stay here and sleep in.\"\u003c/p>\n\u003cp>For some reason, sleeping in sounded infinitely safer.\u003c/p>\n\u003cp>The only time I enter Catholic churches these days is for weddings and funerals or, when traveling, as a cathedral-visiting tourist. I might sit through a mass out of respect for the dead or newly-wedded, but I never take Holy Communion anymore. It just somehow feels wrong to do so.\u003c/p>\n\u003cp>And yet, I sometimes miss it. I miss those days of simple, childish faith when all I had to do was believe in something strongly enough and everything would be okay. That God would take care of me. These days, my faith is heavily conflicted at best. I can't say it's entirely lost, I've just cut out the middle man, as it were. It just seems like a much less dangerous path.\u003c/p>\n\u003cp>\u003cstrong>Christ on a Cracker\u003c/strong>\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.urbandictionary.com/define.php?term=jesus%20christ%20on%20a%20cracker\">Urban Dictionary\u003c/a>, the term \"Christ on a Cracker\" is a shortened version of \"Jesus Christ on a Cracker\"-- a term used to express surprise, shock, disgust, or even awe.\u003c/p>\n\u003cp>Before anyone starts telling me I am sacrilegious, I don't think I am. I am just currently anti-Church. I rather like Jesus. A lot.\u003c/p>\n\u003cp>It's just that, when my friend Daryl asked me a few weeks ago what my next post topic would be, I jokingly told her I was developing a recipe for Christ on a cracker. And she has held me to it, so this is for her.\u003c/p>\n\u003cp>There isn't any particular recipe, I just thought that cheese was a natural for thin slicing and skin-and-halo tone, black olives are the go-to eye makers, and that pastrami seemed appropriate, since it pairs well with cheese and olives and makes for easy shredding to create a tousled-look for hair.\u003c/p>\n\u003cp>Experiment with your own versions this Easter.\u003c/p>\n\u003cp>I have also taken into account those of you who may still feel it is somehow wrong to create edible images of Jesus. Just because I grew up a Catholic and got rather used to eating Him on a weekly basis doesn't mean that you feel the same way. I understand.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Crist-on-a-Cracker.jpg\" alt=\"Crist on a Cracker\" title=\"Crist on a Cracker\" width=\"274\" height=\"350\" class=\"alignnone size-full wp-image-12049\">\u003c/p>\n\u003cp>So, in that light, I have also created the less-controversial personality-on-a-cracker. I am calling it Crist on a Cracker, in honor of \u003ca href=\"http://www.evesmag.com/crist.htm\">Judith Crist\u003c/a>, one of the sharpest film critics of any generation-- the one who panned within \u003ca href=\"http://www.time.com/time/magazine/article/0,9171,898812,00.html\">one brief appearance on the Today show\u003c/a> in 1965 both The Greatest Story Ever Told (\"A kind of dime-store holy picture) and The Sound of Music (she found the children \"strictly loathsome\").\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now that, to some, is sacrilege.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Asparagus Risotto and Croquettes",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/asparagus.jpg\" alt=\"asparagus\" title=\"asparagus\" width=\"400\" height=\"301\" class=\"aligncenter size-full wp-image-11701\">\u003cbr>\nThe weather is warming up, baby birds are chirping in my backyard, and my kids are begging to go to the pool. It is once again officially Spring. And, if I needed yet another reminder that Winter is over, I was met with piles of lush green asparagus last weekend at the farmer's market. After making my purchase, my mind whirled with the array of dishes I could make. Should I grill them and top with a fresh lemon and olive oil dressing, or maybe lightly sauté and serve with pasta? How about a creamy green soup? Or maybe a tart?\u003c/p>\n\u003cp>My musings were nothing new for me (as I'm constantly trying to dream up something interesting for both my family and this blog) or for asparagus itself. You see, as young and fresh as asparagus seems each spring, it's been served on dinner tables for thousands of years. It is even discussed in \u003ca href=\"http://en.wikipedia.org/wiki/Apicius\">Apicius\u003c/a>, a book of recipes dating back to ancient Rome. Back then, it was considered a delicacy. According to the \u003ca href=\"http://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/3*.html#III\">directions in Apicius\u003c/a>, each stalk was supposed to be \"peeled, washed and dried and immersed in boiling water backwards.\" The preparation is a bit meticulous for my tastes. I'm not one to peel my asparagus and am hardly fussy enough to lay each stalk into a pot \"backwards.\" Yet the dish sounds like something I'd enjoy eating nonetheless. And those Romans were right to love those green spears. Full of calcium, magnesium and folic acid, not to mention vitamins A, C and E, asparagus is a nutritional powerhouse. \u003c/p>\n\u003cp>So what did I make with my first asparagus purchase of the season? Well, I decided to try something completely different -- at least it was unusual for me, but after 2,000 years or more at the dinner table, I am under no illusions that I am the first to make it. I was thinking of making asparagus with pasta, but when I opened the pantry found an unopened box of risotto sitting prominently on the shelf. It had been ages since I made risotto and the idea of buttery rice with the earthy flavor of spring asparagus sounded wonderful to me. Plus my daughter Maddie had lost two teeth earlier that day and could barely chew, so the forgiving texture of rice seemed perfect.\u003c/p>\n\u003cp>But then I started to wonder how the risotto would taste if the asparagus were pureed into a béchamel sauce which was then added in. After imagining the dish, I knew I had to try it and was glad I did. The béchamel added a wonderful creaminess to the risotto while the pureed asparagus spears gave it a mild and intriguing flavor. Topped off with more asparagus that had been chopped and sautéed in olive oil and lemon zest, the dish highlighted the natural verdant taste of spring while also providing a comforting warmth.\u003c/p>\n\u003cp>Here's my recipe for \u003cstrong>Green Risotto with Asparagus\u003c/strong>, followed by instructions for making croquettes the next day with leftovers. Covered with \u003ca href=\"http://en.wikipedia.org/wiki/Panko\">panko\u003c/a> and then fried in olive oil, the croquettes were crunchy on the outside and creamy on the inside. So whether you make risotto, croquettes, or something entirely different, just be sure to take advantage of one of this season's oldest stars.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/green-risotto.jpg\" alt=\"green risotto\" title=\"green risotto\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11699\">\u003c/p>\n\u003cp>\u003cstrong>Green Risotto with Asparagus\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups risotto\u003cbr>\n4-5 cups chicken or vegetable stock (warmed)\u003cbr>\n1/2 cup white wine (optional)\u003cbr>\n3 Tbsp olive oil\u003cbr>\n1 large shallot minced\u003cbr>\n2 Tbsp butter\u003cbr>\n2 tsp milk\u003cbr>\n1 cup whole milk plus 2 Tbsp\u003cbr>\n1 cup grated Parmesan cheese\u003cbr>\n15 medium asparagus\u003cbr>\nZest from one lemon\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat 1 Tbsp olive oil in a medium sauce pan and sauté minced shallots for 1 minute.\u003cbr>\n2. Add risotto and stir until fully incorporated.\u003cbr>\n3. Pour in 1/2 cup broth and mix thoroughly. When liquid is absorbed, continue adding 1/2 cup broth to the rice and stirring until absorbed. Do this until the rice is al dente (meaning it's cooked through but not mushy). I ended up using around 4 cups of broth but you may need more. Be sure to continually stir so you don't scorch the rice at the bottom of the pan.\u003cbr>\n4. Add the wine (if using) and add season with salt and pepper. Turn off the burner.\u003cbr>\n5. Meanwhile, mince 7 asparagus and sauté in the remaining tablespoon of olive oil in a separate sauce pan for 2 minutes. Remove from pan and blend with 2 Tbsp milk until pureed.\u003cbr>\n6. In the same sauce pan that you used to cook the minced asparagus, melt the butter and then add in the flour to create a roux. Stir in milk and heat on medium low until the sauce is thick enough to coat the back of a spoon. Add salt and pepper to taste and then add in the pureed asparagus. Your sauce will now be green.\u003cbr>\n7. Roughly chop the remaining asparagus and sauté in a separate pan in olive oil (about 1 Tbsp) with the lemon zest. Add salt and pepper to taste.\u003cbr>\n8. Add the green sauce to the risotto and mix thoroughly. Incorporate 1 cup Parmesan cheese and stir.\u003cbr>\n9. Spoon risotto onto plates and top with cooked asparagus and lemon zest.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/risotto-croquettes.jpg\" alt=\"risotto croquettes\" title=\"risotto croquettes\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11702\">\u003c/p>\n\u003cp>\u003cstrong>Green Risotto Croquettes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 - 6 croquettes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup leftover Green Risotto\u003cbr>\n1 egg beaten\u003cbr>\n1 cup panko or dried bread crumbs\u003cbr>\nolive oil for frying\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Beat egg in a medium bowl and set aside. Place panko in a flat plate.\u003cbr>\n2. Drizzle a pan with olive oil (I like to use my cast iron) and heat to medium high.\u003cbr>\n3. Spoon a golf-ball sized amount of rice into your hand and then flatten into a round disk. Dip into the egg and then the panko, coating it thoroughly. Do this until all the risotto is gone.\u003cbr>\n4. Lay croquettes into the hot oil and saute on each side until golden brown.\u003cbr>\n5. Serve with grilled asparagus or a salad.\u003c/p>\n\n",
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"excerpt": "So what did I make with my first asparagus purchase of the season? Well, I decided to try something completely different -- at least it was unusual for me, but after 2,000 years or more at the dinner table, I am under no illusions that I am the first to make it. I was thinking of making asparagus with pasta, but when I opened the pantry found an unopened box of risotto sitting prominently on the shelf. It had been ages since I made risotto and the idea of buttery rice with the earthy flavor of spring asparagus sounded wonderful to me. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/asparagus.jpg\" alt=\"asparagus\" title=\"asparagus\" width=\"400\" height=\"301\" class=\"aligncenter size-full wp-image-11701\">\u003cbr>\nThe weather is warming up, baby birds are chirping in my backyard, and my kids are begging to go to the pool. It is once again officially Spring. And, if I needed yet another reminder that Winter is over, I was met with piles of lush green asparagus last weekend at the farmer's market. After making my purchase, my mind whirled with the array of dishes I could make. Should I grill them and top with a fresh lemon and olive oil dressing, or maybe lightly sauté and serve with pasta? How about a creamy green soup? Or maybe a tart?\u003c/p>\n\u003cp>My musings were nothing new for me (as I'm constantly trying to dream up something interesting for both my family and this blog) or for asparagus itself. You see, as young and fresh as asparagus seems each spring, it's been served on dinner tables for thousands of years. It is even discussed in \u003ca href=\"http://en.wikipedia.org/wiki/Apicius\">Apicius\u003c/a>, a book of recipes dating back to ancient Rome. Back then, it was considered a delicacy. According to the \u003ca href=\"http://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/3*.html#III\">directions in Apicius\u003c/a>, each stalk was supposed to be \"peeled, washed and dried and immersed in boiling water backwards.\" The preparation is a bit meticulous for my tastes. I'm not one to peel my asparagus and am hardly fussy enough to lay each stalk into a pot \"backwards.\" Yet the dish sounds like something I'd enjoy eating nonetheless. And those Romans were right to love those green spears. Full of calcium, magnesium and folic acid, not to mention vitamins A, C and E, asparagus is a nutritional powerhouse. \u003c/p>\n\u003cp>So what did I make with my first asparagus purchase of the season? Well, I decided to try something completely different -- at least it was unusual for me, but after 2,000 years or more at the dinner table, I am under no illusions that I am the first to make it. I was thinking of making asparagus with pasta, but when I opened the pantry found an unopened box of risotto sitting prominently on the shelf. It had been ages since I made risotto and the idea of buttery rice with the earthy flavor of spring asparagus sounded wonderful to me. Plus my daughter Maddie had lost two teeth earlier that day and could barely chew, so the forgiving texture of rice seemed perfect.\u003c/p>\n\u003cp>But then I started to wonder how the risotto would taste if the asparagus were pureed into a béchamel sauce which was then added in. After imagining the dish, I knew I had to try it and was glad I did. The béchamel added a wonderful creaminess to the risotto while the pureed asparagus spears gave it a mild and intriguing flavor. Topped off with more asparagus that had been chopped and sautéed in olive oil and lemon zest, the dish highlighted the natural verdant taste of spring while also providing a comforting warmth.\u003c/p>\n\u003cp>Here's my recipe for \u003cstrong>Green Risotto with Asparagus\u003c/strong>, followed by instructions for making croquettes the next day with leftovers. Covered with \u003ca href=\"http://en.wikipedia.org/wiki/Panko\">panko\u003c/a> and then fried in olive oil, the croquettes were crunchy on the outside and creamy on the inside. So whether you make risotto, croquettes, or something entirely different, just be sure to take advantage of one of this season's oldest stars.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/green-risotto.jpg\" alt=\"green risotto\" title=\"green risotto\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11699\">\u003c/p>\n\u003cp>\u003cstrong>Green Risotto with Asparagus\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups risotto\u003cbr>\n4-5 cups chicken or vegetable stock (warmed)\u003cbr>\n1/2 cup white wine (optional)\u003cbr>\n3 Tbsp olive oil\u003cbr>\n1 large shallot minced\u003cbr>\n2 Tbsp butter\u003cbr>\n2 tsp milk\u003cbr>\n1 cup whole milk plus 2 Tbsp\u003cbr>\n1 cup grated Parmesan cheese\u003cbr>\n15 medium asparagus\u003cbr>\nZest from one lemon\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat 1 Tbsp olive oil in a medium sauce pan and sauté minced shallots for 1 minute.\u003cbr>\n2. Add risotto and stir until fully incorporated.\u003cbr>\n3. Pour in 1/2 cup broth and mix thoroughly. When liquid is absorbed, continue adding 1/2 cup broth to the rice and stirring until absorbed. Do this until the rice is al dente (meaning it's cooked through but not mushy). I ended up using around 4 cups of broth but you may need more. Be sure to continually stir so you don't scorch the rice at the bottom of the pan.\u003cbr>\n4. Add the wine (if using) and add season with salt and pepper. Turn off the burner.\u003cbr>\n5. Meanwhile, mince 7 asparagus and sauté in the remaining tablespoon of olive oil in a separate sauce pan for 2 minutes. Remove from pan and blend with 2 Tbsp milk until pureed.\u003cbr>\n6. In the same sauce pan that you used to cook the minced asparagus, melt the butter and then add in the flour to create a roux. Stir in milk and heat on medium low until the sauce is thick enough to coat the back of a spoon. Add salt and pepper to taste and then add in the pureed asparagus. Your sauce will now be green.\u003cbr>\n7. Roughly chop the remaining asparagus and sauté in a separate pan in olive oil (about 1 Tbsp) with the lemon zest. Add salt and pepper to taste.\u003cbr>\n8. Add the green sauce to the risotto and mix thoroughly. Incorporate 1 cup Parmesan cheese and stir.\u003cbr>\n9. Spoon risotto onto plates and top with cooked asparagus and lemon zest.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/risotto-croquettes.jpg\" alt=\"risotto croquettes\" title=\"risotto croquettes\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11702\">\u003c/p>\n\u003cp>\u003cstrong>Green Risotto Croquettes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 - 6 croquettes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup leftover Green Risotto\u003cbr>\n1 egg beaten\u003cbr>\n1 cup panko or dried bread crumbs\u003cbr>\nolive oil for frying\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Beat egg in a medium bowl and set aside. Place panko in a flat plate.\u003cbr>\n2. Drizzle a pan with olive oil (I like to use my cast iron) and heat to medium high.\u003cbr>\n3. Spoon a golf-ball sized amount of rice into your hand and then flatten into a round disk. Dip into the egg and then the panko, coating it thoroughly. Do this until all the risotto is gone.\u003cbr>\n4. Lay croquettes into the hot oil and saute on each side until golden brown.\u003cbr>\n5. Serve with grilled asparagus or a salad.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Food Wars: The Chocolate Cookie Situation",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/sffoodwars1.jpg\" alt=\"SF Food Wars -The Chocolate Cookie Situation\" title=\"SF Food Wars -The Chocolate Cookie Situation\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-11629\">\u003c/p>\n\u003cp>I left my home state of New Jersey for good 20 years ago. But watching the cheesy reality show \u003ca href=\"//www.mtv.com/shows/jersey_shore/series.jhtml\">Jersey Shore\u003c/a> on MTV, it seems the fashion, at least, hasn't changed. The hair is gelled stiff, the tans are faked, the belts (and jewelry) are gold and the jeans are tight. \u003c/p>\n\u003cp>Since big hair is my Jersey birthright, it didn't take too much AquaNet to get back in shape for Sunday's edition of \u003ca href=\"http://www.sffoodwars.com\">SF Food Wars\u003c/a>: \u003ca href=\"http://sffoodwars.com/2010/03/officially-a-situation-teams-cookies/\">The Chocolate Cookie Situation\u003c/a>. (The name, in case you're wondering, comes from one of the members of the show, who has dubbed his abs—and by extension, himself—\"The Situation.\" And here you thought you'd never see synecdoche in action, much less on reality TV!) \u003c/p>\n\u003cp>But first, I had to bake cookies. A lot of cookies. Some 200+ cookies, in fact, because a lot of people wanted to be in on the cookie action. Tickets to this, the fifth edition of the increasingly popular cook-nosh-and-vote competition, sold out in less than 5 minutes, even with the extra elbow room provided by new venue Mighty, a nightclub in Potrero. \u003c/p>\n\u003cp>The set-up followed the formula of the four previous Food Wars: at home, 20 two-person teams baked and baked and baked. Then they came to Mighty, set up their decorations over a couple of feet of table space and laid out their cookies. Three judges grabbed samples of each item, then retired to munch and compare. At 2pm, the doors opened, the milk started pouring, and the general public, all clutching their $14 advance tickets, rushed in to pile their plates high with cookies and cast their votes for the two People's Choice awards. Prizes were donated by a host of local businesses, and the proceeds went to support the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Food Wars founder \u003ca href=\"http://jeanniechoe.com/\">Jeannie Choe\u003c/a>, with the slightly manic-yet-dazed look of every event planner just before kickoff, was impressed (and amused) by the thematic efforts of the contestants this time around. Previous topics (bread, holiday side dishes, mac n' cheese) hadn't inspired much decor beyond pretty platters and nicely lettered signs. \u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=16618038@N00&set_id=72157623547502179&tags=sffoodwars,food,sanfrancisco,cookies,chocolate\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003cbr>\n\u003cstrong>Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong> \u003c/p>\n\u003cp>This time, though, \u003ca href=\"https://www.bumpits.com/\">Bumpits\u003c/a> were outnumbering baking pans. Glitter, mirrors, shiny beads and mini disco balls sparkled from every display. Puns and silly names, like \u003cb>Snookie's Cookie Whoopsies\u003c/b> (red-velvet rounds which came with the anti-violence message \"Fists are for pumpin', not punchin' \") and \u003cb>Stumbling Stoners\u003c/b> (\"sumpthin' sweet and salty\", topped with crushed Ruffles potato chips) abounded, as did labor-intensive preparations, like \u003cb>J-Woww's Juice Heads\u003c/b>, tiny chocolate-dipped, orange-marshmallow cookie balls, and \u003cb>Guidoreos\u003c/b>, chocolate rounds filled with organic vanilla creme and painstakingly dusted in edible silver glitter. Few contestants (or attendees) seemed to ever have even visited New Jersey (\"I got lost there once, taking the wrong turn off a bridge in Philadelphia,\" admitted Melissa Volokitin, before handing me one of her trail-mix inspired cookies), but that didn't stop them from gleefully embracing the show's boobs-and-eyeliner style.\u003c/p>\n\u003cp>I'd planned to reproduce the Girl-Scout-inspired \u003ca href=\"http://www.chow.com/stories/12087\">Slim Mints\u003c/a> that had garnered such raves from Chow staffers, until I got to the part about tempering the two pounds of chocolate needed to coat each batch. \u003ci>Warm the chocolate! Cool the chocolate! Wait, it's too hot, forget it, it's ruined! Go out, buy more, start over!\u003c/i>\u003c/p>\n\u003cp>Alas, fantastic as these were purported to be, no way could I fuss around like that for 200 total strangers, even with prizes (and Twitter bragging rights) at stake. So I ended up in a mash-up of Mollie Katzen's Double Chocolate Mint Cookies (hands down, the most-used recipe in my well-worn copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0898156696/kqedorg-20\">Still Life with Menu\u003c/a>) with the \"minty-breathed\" chocolate cookies in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1401322433/kqedorg-20\"> Nigella Express\u003c/a>. Over the top went my own made-up Jackson Pollack drizzle of white chocolate and cream, doused with more mint and yes, green food coloring, in honor of my state's lavish chemical-additives industry. These were my Mint Mojos: the kind of not-so-thin mints a grown-up Girl Scout might make after one too many mojitos. \u003c/p>\n\u003cp>They were deeply chocolately and deeply minty, and no, they didn't win, but they were darn good anyway. \u003c/p>\n\u003cp>And for all the goofy names and kooky ingredients on display, the judges' awards ended up going to the bakers who hadn't bothered with outfits or TV tie-ins. Instead, they had three straightforward and delicious recipes: classic Chocolate Crackles, fudgy and rich, made by self-taught pros Kate Kuckro and Mindi Canner of \u003ca href=\"http://www.sweetconstructions.com/\">Sweet Constructions\u003c/a>; Melissa's crunchy Hot Summer Asphalt oatmeal-and-chocolate cookie, spiced with cinnamon, ginger, nutmeg, and Trader Joe's spiced pecans; and Tara Deguzman's \"Famous\" toffee, chocolate chip and nut cookies, a homemade spin on those bite-sized Famous Amos cookies-in-a-bag. \u003c/p>\n\u003cp>The People's Choice picks? Again, those chocolate crackles, proving my theory that the best chocolate cookie is the one closest to a brownie, since really, wouldn't all chocolate cookies be brownies if they could? Take it from a Jersey girl: we know from chawklit. \u003c/p>\n\u003cp>\u003cstrong> Mint Mojos\u003c/strong>\u003cbr>\nThe white chocolate drizzle is optional, but it does add another layer of minty goodness. Dyeing it green with food coloring is entirely optional, but fun. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup butter (4 oz/1 stick) butter, softened\u003cbr>\n2/3 cup brown sugar, packed\u003cbr>\n1 egg\u003cbr>\n1 tsp peppermint extract\u003cbr>\n1/3 cup unsweetened cocoa powder\u003cbr>\n1 cup flour\u003cbr>\n1/2 tsp baking powder\u003cbr>\n1/8 tsp salt\u003cbr>\n1/2 cup milk or white chocolate chips\u003cbr>\n1/2 cup semi-sweet or bittersweet chocolate chips\u003cbr>\nFor drizzle:\u003cbr>\n1 cup white chocolate chips\u003cbr>\n2 tbsp heavy cream\u003cbr>\n1/2 tsp peppermint extract, or to taste\u003cbr>\n1/2 cup powdered sugar\u003cbr>\nfew drops of green food coloring (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 325F. Line a cookie sheet with parchment or foil. \u003c/p>\n\u003cp>2. In a large bowl, cream butter and sugar together until fluffy. Beat in egg and extract. \u003c/p>\n\u003cp>3. Sift cocoa, flour, baking powder, and salt together. Stir into butter mixture. Stir in chips. \u003c/p>\n\u003cp>4. Drop by spoonfuls onto cookie sheet. Bake for 8 to 10 minutes, until just set and no longer shiny. Remove from cookie sheet and let cool on a rack.\u003c/p>\n\u003cp>5. Meanwhile, melt white chocolate in double boiler. Remove from double boiler when melted, and let cool. Beat in cream, powdered sugar, and mint. Using a spoon, drizzle over cooled cookies.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cstrong>Related Recaps, Photos and Video:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://vidsf.com/2010/mar/21/sf-food-wars-the-chocolate-cookie-situation/\">SF Food Wars: The Chocolate Cookie Situation Video by VidSF\u003c/a>\u003c/li>\n\u003cli> \u003ca href=\"http://sffoodwars.com/2010/03/the-situation-all-wrapped-up/\">Recap at SF Food Wars with photos by Bryan Haggerty\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/fist-pumping_goodness_and_nigh.php\">Fist-Pumping Goodness and Nightclub Flashbacks at SF Food Wars' Chocolate Cookie Situation\u003c/a> -- \u003cstrong>Tamara Palmer at SFWeekly\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chow.com/galleries/98/chocolatecookie-tribute-to-the-jersey-shore/1559/warning-judging-may-cause-indigestion\">CHOW's Chocolate-Cookie Tribute to the Jersey Shore slideshow\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Big hair, tight tops, and bakers in Bumpits: Sunday's edition of SF Food Wars, The Chocolate Cookie Situation, was a glitter-dusted adventure inspired by the cheesy NJ reality show, \u003ci>Jersey Shore\u003c/i>.",
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"description": "Big hair, tight tops, and bakers in Bumpits: Sunday's edition of SF Food Wars, The Chocolate Cookie Situation, was a glitter-dusted adventure inspired by the cheesy NJ reality show, Jersey Shore.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/sffoodwars1.jpg\" alt=\"SF Food Wars -The Chocolate Cookie Situation\" title=\"SF Food Wars -The Chocolate Cookie Situation\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-11629\">\u003c/p>\n\u003cp>I left my home state of New Jersey for good 20 years ago. But watching the cheesy reality show \u003ca href=\"//www.mtv.com/shows/jersey_shore/series.jhtml\">Jersey Shore\u003c/a> on MTV, it seems the fashion, at least, hasn't changed. The hair is gelled stiff, the tans are faked, the belts (and jewelry) are gold and the jeans are tight. \u003c/p>\n\u003cp>Since big hair is my Jersey birthright, it didn't take too much AquaNet to get back in shape for Sunday's edition of \u003ca href=\"http://www.sffoodwars.com\">SF Food Wars\u003c/a>: \u003ca href=\"http://sffoodwars.com/2010/03/officially-a-situation-teams-cookies/\">The Chocolate Cookie Situation\u003c/a>. (The name, in case you're wondering, comes from one of the members of the show, who has dubbed his abs—and by extension, himself—\"The Situation.\" And here you thought you'd never see synecdoche in action, much less on reality TV!) \u003c/p>\n\u003cp>But first, I had to bake cookies. A lot of cookies. Some 200+ cookies, in fact, because a lot of people wanted to be in on the cookie action. Tickets to this, the fifth edition of the increasingly popular cook-nosh-and-vote competition, sold out in less than 5 minutes, even with the extra elbow room provided by new venue Mighty, a nightclub in Potrero. \u003c/p>\n\u003cp>The set-up followed the formula of the four previous Food Wars: at home, 20 two-person teams baked and baked and baked. Then they came to Mighty, set up their decorations over a couple of feet of table space and laid out their cookies. Three judges grabbed samples of each item, then retired to munch and compare. At 2pm, the doors opened, the milk started pouring, and the general public, all clutching their $14 advance tickets, rushed in to pile their plates high with cookies and cast their votes for the two People's Choice awards. Prizes were donated by a host of local businesses, and the proceeds went to support the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Food Wars founder \u003ca href=\"http://jeanniechoe.com/\">Jeannie Choe\u003c/a>, with the slightly manic-yet-dazed look of every event planner just before kickoff, was impressed (and amused) by the thematic efforts of the contestants this time around. Previous topics (bread, holiday side dishes, mac n' cheese) hadn't inspired much decor beyond pretty platters and nicely lettered signs. \u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=16618038@N00&set_id=72157623547502179&tags=sffoodwars,food,sanfrancisco,cookies,chocolate\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003cbr>\n\u003cstrong>Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong> \u003c/p>\n\u003cp>This time, though, \u003ca href=\"https://www.bumpits.com/\">Bumpits\u003c/a> were outnumbering baking pans. Glitter, mirrors, shiny beads and mini disco balls sparkled from every display. Puns and silly names, like \u003cb>Snookie's Cookie Whoopsies\u003c/b> (red-velvet rounds which came with the anti-violence message \"Fists are for pumpin', not punchin' \") and \u003cb>Stumbling Stoners\u003c/b> (\"sumpthin' sweet and salty\", topped with crushed Ruffles potato chips) abounded, as did labor-intensive preparations, like \u003cb>J-Woww's Juice Heads\u003c/b>, tiny chocolate-dipped, orange-marshmallow cookie balls, and \u003cb>Guidoreos\u003c/b>, chocolate rounds filled with organic vanilla creme and painstakingly dusted in edible silver glitter. Few contestants (or attendees) seemed to ever have even visited New Jersey (\"I got lost there once, taking the wrong turn off a bridge in Philadelphia,\" admitted Melissa Volokitin, before handing me one of her trail-mix inspired cookies), but that didn't stop them from gleefully embracing the show's boobs-and-eyeliner style.\u003c/p>\n\u003cp>I'd planned to reproduce the Girl-Scout-inspired \u003ca href=\"http://www.chow.com/stories/12087\">Slim Mints\u003c/a> that had garnered such raves from Chow staffers, until I got to the part about tempering the two pounds of chocolate needed to coat each batch. \u003ci>Warm the chocolate! Cool the chocolate! Wait, it's too hot, forget it, it's ruined! Go out, buy more, start over!\u003c/i>\u003c/p>\n\u003cp>Alas, fantastic as these were purported to be, no way could I fuss around like that for 200 total strangers, even with prizes (and Twitter bragging rights) at stake. So I ended up in a mash-up of Mollie Katzen's Double Chocolate Mint Cookies (hands down, the most-used recipe in my well-worn copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0898156696/kqedorg-20\">Still Life with Menu\u003c/a>) with the \"minty-breathed\" chocolate cookies in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1401322433/kqedorg-20\"> Nigella Express\u003c/a>. Over the top went my own made-up Jackson Pollack drizzle of white chocolate and cream, doused with more mint and yes, green food coloring, in honor of my state's lavish chemical-additives industry. These were my Mint Mojos: the kind of not-so-thin mints a grown-up Girl Scout might make after one too many mojitos. \u003c/p>\n\u003cp>They were deeply chocolately and deeply minty, and no, they didn't win, but they were darn good anyway. \u003c/p>\n\u003cp>And for all the goofy names and kooky ingredients on display, the judges' awards ended up going to the bakers who hadn't bothered with outfits or TV tie-ins. Instead, they had three straightforward and delicious recipes: classic Chocolate Crackles, fudgy and rich, made by self-taught pros Kate Kuckro and Mindi Canner of \u003ca href=\"http://www.sweetconstructions.com/\">Sweet Constructions\u003c/a>; Melissa's crunchy Hot Summer Asphalt oatmeal-and-chocolate cookie, spiced with cinnamon, ginger, nutmeg, and Trader Joe's spiced pecans; and Tara Deguzman's \"Famous\" toffee, chocolate chip and nut cookies, a homemade spin on those bite-sized Famous Amos cookies-in-a-bag. \u003c/p>\n\u003cp>The People's Choice picks? Again, those chocolate crackles, proving my theory that the best chocolate cookie is the one closest to a brownie, since really, wouldn't all chocolate cookies be brownies if they could? Take it from a Jersey girl: we know from chawklit. \u003c/p>\n\u003cp>\u003cstrong> Mint Mojos\u003c/strong>\u003cbr>\nThe white chocolate drizzle is optional, but it does add another layer of minty goodness. Dyeing it green with food coloring is entirely optional, but fun. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup butter (4 oz/1 stick) butter, softened\u003cbr>\n2/3 cup brown sugar, packed\u003cbr>\n1 egg\u003cbr>\n1 tsp peppermint extract\u003cbr>\n1/3 cup unsweetened cocoa powder\u003cbr>\n1 cup flour\u003cbr>\n1/2 tsp baking powder\u003cbr>\n1/8 tsp salt\u003cbr>\n1/2 cup milk or white chocolate chips\u003cbr>\n1/2 cup semi-sweet or bittersweet chocolate chips\u003cbr>\nFor drizzle:\u003cbr>\n1 cup white chocolate chips\u003cbr>\n2 tbsp heavy cream\u003cbr>\n1/2 tsp peppermint extract, or to taste\u003cbr>\n1/2 cup powdered sugar\u003cbr>\nfew drops of green food coloring (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 325F. Line a cookie sheet with parchment or foil. \u003c/p>\n\u003cp>2. In a large bowl, cream butter and sugar together until fluffy. Beat in egg and extract. \u003c/p>\n\u003cp>3. Sift cocoa, flour, baking powder, and salt together. Stir into butter mixture. Stir in chips. \u003c/p>\n\u003cp>4. Drop by spoonfuls onto cookie sheet. Bake for 8 to 10 minutes, until just set and no longer shiny. Remove from cookie sheet and let cool on a rack.\u003c/p>\n\u003cp>5. Meanwhile, melt white chocolate in double boiler. Remove from double boiler when melted, and let cool. Beat in cream, powdered sugar, and mint. Using a spoon, drizzle over cooled cookies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cstrong>Related Recaps, Photos and Video:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://vidsf.com/2010/mar/21/sf-food-wars-the-chocolate-cookie-situation/\">SF Food Wars: The Chocolate Cookie Situation Video by VidSF\u003c/a>\u003c/li>\n\u003cli> \u003ca href=\"http://sffoodwars.com/2010/03/the-situation-all-wrapped-up/\">Recap at SF Food Wars with photos by Bryan Haggerty\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/fist-pumping_goodness_and_nigh.php\">Fist-Pumping Goodness and Nightclub Flashbacks at SF Food Wars' Chocolate Cookie Situation\u003c/a> -- \u003cstrong>Tamara Palmer at SFWeekly\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chow.com/galleries/98/chocolatecookie-tribute-to-the-jersey-shore/1559/warning-judging-may-cause-indigestion\">CHOW's Chocolate-Cookie Tribute to the Jersey Shore slideshow\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fast and Cheap: Cube Steak Sandwiches ",
"title": "Fast and Cheap: Cube Steak Sandwiches ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/steak-sandwich.jpg\" alt=\"steak sandwich\" title=\"steak sandwich\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11460\">\u003c/p>\n\u003cp>About a million years ago, when I was waitressing my way through college, I worked at a prime rib house. The name of the restaurant sounded more like a strip club than a steak joint -- I kid you not, it was The Gentleman's Choice. We were known for our prime cuts of beef plus a very decent bar. Our signature dish was, obviously, prime rib. But those thick slabs of beef were always a bit of a turn off for me. I was happy to avoid the meat overload with au jus and a baked potato side dish in favor of the simpler steak sandwich. While the prime rib plates seemed excessive for my tastes, the sandwich offered great beef flavor but in a crusty bun (and I really love the crunch). Since that time, I've always had a soft spot in my heart for a good steak sandwich.\u003c/p>\n\u003cp>Now although the sandwich from The Gentleman's Choice is my Platonic ideal, I can very rarely even try to duplicate it as the main ingredient is thinly sliced prime rib -- something only occasionally available at my house the day after Christmas. I'm also not one to make roast beef very often (actually, never). So a couple of years ago, after watching a \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/beef-and-horseradish-sauce-sandwich-recipe/index.html\">Barefoot Contessa episode where Ina Garten roasted an enormous (and very expensive) filet of beef\u003c/a> (which is essentially one large filet mignon) for her steak sandwich lunch, I went to the butcher feeling completely depressed. I wanted my own hearty steak sandwich, but knew that tenderloin and prime rib decadence wasn't in the cards for me as I didn't have Ina's budget. After chatting with the butcher about my dilemma, he came up with a solution: cube steak.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/seasoning-cube-steak.jpg\" alt=\"seasoning cube steak\" title=\"seasoning cube steak\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11461\">\u003c/p>\n\u003cp>Yes, this 1950s staple is my route to affordable steak sandwich success. Made from either the top or bottom round, cube steak undergoes a serious pounding that helps tenderize it into submission. So, although you start off with a chewier piece of meat than the upmarket prime rib roast or tenderloin, you end up with something that works beautifully when pressed into a bun. As a busy mom, I also love that this dish takes less than 10 minutes to make.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since my discovery, I've made various iterations of the steak sandwich, topping it with everything from cheese and onions for a mock Philly cheese steak, to mushrooms, onions and gravy for unadulterated comfort food. Sure, I would still love a thinly-sliced prime rib sandwich every now and again, but between Christmases, I'm happy to stick with the more inexpensive variety.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Comforting-Cube-Steak-Sandwich.jpg\" alt=\"Comforting Cube Steak Sandwich\" title=\"Comforting Cube Steak Sandwich\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11462\">\u003c/p>\n\u003cp>\u003cstrong>Comforting Cube Steak Sandwich\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 sandwiches\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 slices of cube steak\u003cbr>\n1 large onion thinly sliced\u003cbr>\n1 cup brown or white mushrooms thinly sliced\u003cbr>\n1/4 cup flour\u003cbr>\n1/2 tsp kosher or sea salt\u003cbr>\n1/4 tsp black pepper\u003cbr>\n2 Tbsp butter\u003cbr>\n2 Tbsp olive oil\u003cbr>\n1 Tbsp Worcestershire sauce\u003cbr>\n1/2 cup beer, wine or broth\u003cbr>\nMore salt and pepper to taste\u003cbr>\n4 crunchy rolls\u003cbr>\nHorseradish and mayonnaise (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Sprinkle salt and pepper on the meat.\u003cbr>\n2. Place flour on a flat plate and then add the remaining seasonings to the flour.\u003cbr>\n3. Dredge the meat in the flour and then set aside.\u003cbr>\n4. Heat the 1 Tbsp butter and 1 Tbsp oil in a large pan (I like to use my cast iron). When it bubbles and the pan is not, lay half the meat into the pan. Cook on each side for 2-3 minutes, or until done.\u003cbr>\n5. Remove meat from the pan and then add the remaining butter and oil, repeat step #4 and then remove the meat from the pan.\u003cbr>\n6. Add the onions and Worcestershire sauce to the pan along with extra oil if needed and sauté until soft. Add the sliced mushrooms and continue to sauté until they are soft and integrated into the onions. Remove vegetables from the pan.\u003cbr>\n7. Lower the heat and then add the beer, wine or broth to the pan, scraping up everything on the bottom of the pan. Because the meat was dredged in flour you should be able to make a nice gravy from the pan drippings, but if the gravy is too thin, make a slurry with some flour and more wine or beer and add to sauce to thicken.\u003cbr>\n8. Slice rolls (you can preheat these if you like) and then place two cooked cube steaks on each, topping with onions, mushrooms and gravy. Serve with a slather of some mayonnaise mixed with horseradish if desired.\u003c/p>\n\u003cp>\u003cstrong>Mock Philly Cheese Steak\u003c/strong>\u003c/p>\n\u003cp>If you're interested in a sandwich that's more like a Philly cheese steak, just omit the mushrooms and add some sliced peppers to the pan instead. Also, instead of making gravy just top the sandwich with cheese sauce (recipe below).\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 sandwiches\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 slices of cube steak\u003cbr>\n1 large onion thinly sliced\u003cbr>\n1 large red pepper thinly sliced\u003cbr>\n1 Tbsp Worcestershire sauce\u003cbr>\n1 cup cheese sauce (see recipe below)\u003cbr>\n1/2 tsp kosher or sea salt\u003cbr>\n1/4 tsp black pepper\u003cbr>\n2 Tbsp butter\u003cbr>\n2 Tbsp olive oil\u003cbr>\nMore salt and pepper to taste\u003cbr>\n4 crunchy rolls\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Sprinkle salt and pepper on the meat and then marinade in Worcestershire sauce for at least five minutes.\u003cbr>\n2. Heat the 1 Tbsp butter and 1 Tbsp oil in a large pan (I like to use my cast iron). When it bubbles and the pan is not, lay half the meat into the pan. Cook on each side for 2-3 minutes, or until done.\u003cbr>\n3. Remove meat from the pan and then add the remaining butter and oil, repeat step #2 and then remove the meat from the pan.\u003cbr>\n4. Add the onions to the pan along with Worcestershire sauce from the marinade. Add extra oil if needed and sauté until soft. Add the sliced peppers and continue to sauté until they are soft and integrated into the onions. Remove vegetables from the pan.\u003cbr>\n5. Meanwhile, make your cheese sauce (recipe below).\u003cbr>\n6. Slice rolls (you can preheat these if you like) and then place two cooked cube steaks on each, topping with onions and peppers. Slather on some cheese sauce and serve.\u003c/p>\n\u003cp>\u003cstrong>Cheese Sauce\u003c/strong>\u003cbr>\n\u003cstrong>\u003cbr>\nMakes:\u003c/strong> a little over 1 1/2 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\n1 cup whole or 2% warmed milk\u003cbr>\n1 cup grated cheese (mild cheddar, provolone, Swiss, Gruyere, American, a mix of each or whatever you like)\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat butter in a medium sauce pan.\u003cbr>\n2. When butter start to bubble, add in the flour and mix to create a roux.\u003cbr>\n3. Slowly add in the milk and whisk to incorporate.\u003cbr>\n4. Turn off the heat and mix in the cheese. It should melt in nicely.\u003cbr>\n5. Add salt and pepper to taste.\u003c/p>\n\n",
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"excerpt": "Yes, this 1950s staple is my route to affordable steak sandwich success. Made from either the top or bottom round, cube steak undergoes a serious pounding that helps tenderize it into submission. So, although you start off with a chewier piece of meat than the upmarket prime rib roast or tenderloin, you end up with something that works beautifully when pressed into a bun. As a busy mom, I also love that this dish takes less than 10 minutes to make.",
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"description": "Yes, this 1950s staple is my route to affordable steak sandwich success. Made from either the top or bottom round, cube steak undergoes a serious pounding that helps tenderize it into submission. So, although you start off with a chewier piece of meat than the upmarket prime rib roast or tenderloin, you end up with something that works beautifully when pressed into a bun. As a busy mom, I also love that this dish takes less than 10 minutes to make.",
"title": "Fast and Cheap: Cube Steak Sandwiches | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/steak-sandwich.jpg\" alt=\"steak sandwich\" title=\"steak sandwich\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11460\">\u003c/p>\n\u003cp>About a million years ago, when I was waitressing my way through college, I worked at a prime rib house. The name of the restaurant sounded more like a strip club than a steak joint -- I kid you not, it was The Gentleman's Choice. We were known for our prime cuts of beef plus a very decent bar. Our signature dish was, obviously, prime rib. But those thick slabs of beef were always a bit of a turn off for me. I was happy to avoid the meat overload with au jus and a baked potato side dish in favor of the simpler steak sandwich. While the prime rib plates seemed excessive for my tastes, the sandwich offered great beef flavor but in a crusty bun (and I really love the crunch). Since that time, I've always had a soft spot in my heart for a good steak sandwich.\u003c/p>\n\u003cp>Now although the sandwich from The Gentleman's Choice is my Platonic ideal, I can very rarely even try to duplicate it as the main ingredient is thinly sliced prime rib -- something only occasionally available at my house the day after Christmas. I'm also not one to make roast beef very often (actually, never). So a couple of years ago, after watching a \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/beef-and-horseradish-sauce-sandwich-recipe/index.html\">Barefoot Contessa episode where Ina Garten roasted an enormous (and very expensive) filet of beef\u003c/a> (which is essentially one large filet mignon) for her steak sandwich lunch, I went to the butcher feeling completely depressed. I wanted my own hearty steak sandwich, but knew that tenderloin and prime rib decadence wasn't in the cards for me as I didn't have Ina's budget. After chatting with the butcher about my dilemma, he came up with a solution: cube steak.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/seasoning-cube-steak.jpg\" alt=\"seasoning cube steak\" title=\"seasoning cube steak\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11461\">\u003c/p>\n\u003cp>Yes, this 1950s staple is my route to affordable steak sandwich success. Made from either the top or bottom round, cube steak undergoes a serious pounding that helps tenderize it into submission. So, although you start off with a chewier piece of meat than the upmarket prime rib roast or tenderloin, you end up with something that works beautifully when pressed into a bun. As a busy mom, I also love that this dish takes less than 10 minutes to make.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since my discovery, I've made various iterations of the steak sandwich, topping it with everything from cheese and onions for a mock Philly cheese steak, to mushrooms, onions and gravy for unadulterated comfort food. Sure, I would still love a thinly-sliced prime rib sandwich every now and again, but between Christmases, I'm happy to stick with the more inexpensive variety.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Comforting-Cube-Steak-Sandwich.jpg\" alt=\"Comforting Cube Steak Sandwich\" title=\"Comforting Cube Steak Sandwich\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11462\">\u003c/p>\n\u003cp>\u003cstrong>Comforting Cube Steak Sandwich\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 sandwiches\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 slices of cube steak\u003cbr>\n1 large onion thinly sliced\u003cbr>\n1 cup brown or white mushrooms thinly sliced\u003cbr>\n1/4 cup flour\u003cbr>\n1/2 tsp kosher or sea salt\u003cbr>\n1/4 tsp black pepper\u003cbr>\n2 Tbsp butter\u003cbr>\n2 Tbsp olive oil\u003cbr>\n1 Tbsp Worcestershire sauce\u003cbr>\n1/2 cup beer, wine or broth\u003cbr>\nMore salt and pepper to taste\u003cbr>\n4 crunchy rolls\u003cbr>\nHorseradish and mayonnaise (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Sprinkle salt and pepper on the meat.\u003cbr>\n2. Place flour on a flat plate and then add the remaining seasonings to the flour.\u003cbr>\n3. Dredge the meat in the flour and then set aside.\u003cbr>\n4. Heat the 1 Tbsp butter and 1 Tbsp oil in a large pan (I like to use my cast iron). When it bubbles and the pan is not, lay half the meat into the pan. Cook on each side for 2-3 minutes, or until done.\u003cbr>\n5. Remove meat from the pan and then add the remaining butter and oil, repeat step #4 and then remove the meat from the pan.\u003cbr>\n6. Add the onions and Worcestershire sauce to the pan along with extra oil if needed and sauté until soft. Add the sliced mushrooms and continue to sauté until they are soft and integrated into the onions. Remove vegetables from the pan.\u003cbr>\n7. Lower the heat and then add the beer, wine or broth to the pan, scraping up everything on the bottom of the pan. Because the meat was dredged in flour you should be able to make a nice gravy from the pan drippings, but if the gravy is too thin, make a slurry with some flour and more wine or beer and add to sauce to thicken.\u003cbr>\n8. Slice rolls (you can preheat these if you like) and then place two cooked cube steaks on each, topping with onions, mushrooms and gravy. Serve with a slather of some mayonnaise mixed with horseradish if desired.\u003c/p>\n\u003cp>\u003cstrong>Mock Philly Cheese Steak\u003c/strong>\u003c/p>\n\u003cp>If you're interested in a sandwich that's more like a Philly cheese steak, just omit the mushrooms and add some sliced peppers to the pan instead. Also, instead of making gravy just top the sandwich with cheese sauce (recipe below).\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 sandwiches\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 slices of cube steak\u003cbr>\n1 large onion thinly sliced\u003cbr>\n1 large red pepper thinly sliced\u003cbr>\n1 Tbsp Worcestershire sauce\u003cbr>\n1 cup cheese sauce (see recipe below)\u003cbr>\n1/2 tsp kosher or sea salt\u003cbr>\n1/4 tsp black pepper\u003cbr>\n2 Tbsp butter\u003cbr>\n2 Tbsp olive oil\u003cbr>\nMore salt and pepper to taste\u003cbr>\n4 crunchy rolls\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Sprinkle salt and pepper on the meat and then marinade in Worcestershire sauce for at least five minutes.\u003cbr>\n2. Heat the 1 Tbsp butter and 1 Tbsp oil in a large pan (I like to use my cast iron). When it bubbles and the pan is not, lay half the meat into the pan. Cook on each side for 2-3 minutes, or until done.\u003cbr>\n3. Remove meat from the pan and then add the remaining butter and oil, repeat step #2 and then remove the meat from the pan.\u003cbr>\n4. Add the onions to the pan along with Worcestershire sauce from the marinade. Add extra oil if needed and sauté until soft. Add the sliced peppers and continue to sauté until they are soft and integrated into the onions. Remove vegetables from the pan.\u003cbr>\n5. Meanwhile, make your cheese sauce (recipe below).\u003cbr>\n6. Slice rolls (you can preheat these if you like) and then place two cooked cube steaks on each, topping with onions and peppers. Slather on some cheese sauce and serve.\u003c/p>\n\u003cp>\u003cstrong>Cheese Sauce\u003c/strong>\u003cbr>\n\u003cstrong>\u003cbr>\nMakes:\u003c/strong> a little over 1 1/2 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\n1 cup whole or 2% warmed milk\u003cbr>\n1 cup grated cheese (mild cheddar, provolone, Swiss, Gruyere, American, a mix of each or whatever you like)\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat butter in a medium sauce pan.\u003cbr>\n2. When butter start to bubble, add in the flour and mix to create a roux.\u003cbr>\n3. Slowly add in the milk and whisk to incorporate.\u003cbr>\n4. Turn off the heat and mix in the cheese. It should melt in nicely.\u003cbr>\n5. Add salt and pepper to taste.\u003c/p>\n\n\u003c/div>\u003c/p>",
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},
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"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"meta": {
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"source": "WNYC"
},
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
},
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
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"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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