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"disqusTitle": "Liquid Irish Luck",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Irish-Cream-03.17.-002.jpg\" alt=\"Homemade Irish Cream\" title=\"Homemade Irish Cream\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11440\">\u003cbr>\n\u003cem>Homemade Irish Cream\u003c/em>\u003c/p>\n\u003cp>When I first discovered this recipe for \u003ca href=\"http://www.thehungrymouse.com/2009/02/27/homemade-irish-cream/\">Homemade Irish Cream\u003c/a> from \u003ca href=\"http://www.thehungrymouse.com/\">The Hungry Mouse\u003c/a>, I knew I had struck Leprechaun's gold. It was easy (with 8 ingredients, almost all of which I already had in my kitchen), it was straightforward (step 1: blend, step 2: imbibe), and it was flexible (Extra-boozy? Just a hint of boozy? Your choice!).\u003c/p>\n\u003cp>At a loss for what to do with all that creamy, frothy, goodness? \u003c/p>\n\u003cp>•\tStart your morning right with some \u003ca href=\"http://www.gourmet.com/recipes/2000s/2002/03/irish-coffee\">Irish Coffee\u003c/a> -- you'll be singing sunshine, lollipops and rainbows…guaranteed.\u003cbr>\n•\tNot sure how many boys this \u003ca href=\"http://www.recipezaar.com/Baileys-Chocolate-Milkshake-235219\">Milkshake\u003c/a> will bring to the yard, but pretty sure it will satisfy plenty of females. Booze, chocolate, and ice cream? That kills almost every bird there is.\u003cbr>\n•\t\u003ca href=\"http://smittenkitchen.com/2009/01/car-bomb-cupcakes/\">Irish Car Bomb Cupcakes\u003c/a>, as amazing as they sound, and hands down one of the best icings ever concocted.\u003cbr>\n•\tAnd of course, there is no shortage of sexually explicit \u003ca href=\"http://search.chow.com/search?query=irish+cream\">cocktails\u003c/a> out there made with this luxurious elixir.\u003c/p>\n\u003cp>\u003cstrong>Homemade Irish Cream Liqueur\u003c/strong>\u003cbr>\n\u003cem>Recipe from \u003ca href=\"http://www.thehungrymouse.com/2009/02/27/homemade-irish-cream/\">The Hungry Mouse\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough to fill one large (750 ml.) Perrier bottle, and then some.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n200 ml. Jameson's Irish whiskey\u003cbr>\n14 oz. sweetened condensed milk\u003cbr>\n1 cup heavy cream\u003cbr>\n4 eggs\u003cbr>\n2 tablespoons chocolate syrup\u003cbr>\n2 teaspoons instant coffee\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n½ teaspoon almond extract\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tBlend all the ingredients, except the whiskey, first. Then add the whiskey and blend again until thick and frothy.\u003cbr>\n2.\tServe immediately or store in the refrigerator for up to a month. (Shake well before serving).\u003cbr>\n\u003cem>*Contains raw eggs.\u003c/em>\u003c/p>\n\u003cp>******\u003cbr>\nGreen is the Bay Area's favorite color -- to be sure, there is no shortage of revelry on this day o' luck, with multiple block parties, drink specials, and special menus:\u003c/p>\n\u003cp>\u003ca href=\"http://sf.funcheap.com/st-patricks-day-san-francisco-2010-events/\">San Francisco St. Patrick's Day Events\u003c/a> - FuncheapSF\u003cbr>\n\u003ca href=\"http://7x7.com/blogs/buzzed/10-best-irish-pubs-city\">The 10 Best Irish Pubs in the City\u003c/a> - 7x7\u003cbr>\n\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/03/12/FDM31CEC3N.DTL&type=food\">Bay Area Restaurants, St. Patrick's Day Specials\u003c/a> - SFGate\u003cbr>\n\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/john_campbells_irish_bakery_co.php\">John Campbell's Irish Bakery Opens in Pac Heights\u003c/a> - SFoodie\u003c/p>\n\u003cp>Or, if you have an aversion to loud, beer-scented party people, excessive use of mardi gras beads, and/or waiting to pee…celebrate at home. Eat something hearty. Drink something frothy. Bake something buttery:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://latimesblogs.latimes.com/dailydish/2010/03/luck-o-the-irish-to-you-15-recipes-to-celebrate-st-patricks-day.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+latimesdailydish+(Daily+Dish+Blog)\">15 Recipes to Celebrate St. Patrick's Day\u003c/a> - L.A. Times Test Kitchen\u003cbr>\n\u003ca href=\"http://www.seriouseats.com/2010/03/food-and-drinks-recipes-on-st-patricks-day-corned-beef-soda-bread-cabbage-stout-cake-potatoes.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29\">What to Eat and Drink on St. Patrick's Day\u003c/a> - Serious Eats\u003cbr>\n\u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread\">The Great Irish Soda Bread Debate: 7 Soda Bread Recipes\u003c/a> – Epicurious\u003cbr>\n\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=124611065\">The Irish Club's Irish Stew & Chocolate Guinness Cake\u003c/a> – Nigella Lawson\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/13/chocolate-irish-whiskey-cake/\">Chocolate Irish Whiskey Cake\u003c/a> – Bay Area Bites\u003cbr>\n\u003ca href=\"http://www.bakerella.com/experi-mint-ing/\">Dark Chocolate Mint Brownies\u003c/a> – Bakerella\u003cbr>\n\u003ca href=\"http://www.gourmet.com/recipes/2000s/2007/06/stout_floats\">Stout Float\u003c/a> - Gourmet\u003cbr>\n\u003ca href=\"http://www.theatlantic.com/food/archive/2010/03/no-more-green-beer-4-st-patricks-day-cocktails/37592/\">No More Green Beer: 4 St. Patrick's Day Cocktails\u003c/a> - Derek M. Brown at The Atlantic\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Irish-Cream-03.17.-002.jpg\" alt=\"Homemade Irish Cream\" title=\"Homemade Irish Cream\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11440\">\u003cbr>\n\u003cem>Homemade Irish Cream\u003c/em>\u003c/p>\n\u003cp>When I first discovered this recipe for \u003ca href=\"http://www.thehungrymouse.com/2009/02/27/homemade-irish-cream/\">Homemade Irish Cream\u003c/a> from \u003ca href=\"http://www.thehungrymouse.com/\">The Hungry Mouse\u003c/a>, I knew I had struck Leprechaun's gold. It was easy (with 8 ingredients, almost all of which I already had in my kitchen), it was straightforward (step 1: blend, step 2: imbibe), and it was flexible (Extra-boozy? Just a hint of boozy? Your choice!).\u003c/p>\n\u003cp>At a loss for what to do with all that creamy, frothy, goodness? \u003c/p>\n\u003cp>•\tStart your morning right with some \u003ca href=\"http://www.gourmet.com/recipes/2000s/2002/03/irish-coffee\">Irish Coffee\u003c/a> -- you'll be singing sunshine, lollipops and rainbows…guaranteed.\u003cbr>\n•\tNot sure how many boys this \u003ca href=\"http://www.recipezaar.com/Baileys-Chocolate-Milkshake-235219\">Milkshake\u003c/a> will bring to the yard, but pretty sure it will satisfy plenty of females. Booze, chocolate, and ice cream? That kills almost every bird there is.\u003cbr>\n•\t\u003ca href=\"http://smittenkitchen.com/2009/01/car-bomb-cupcakes/\">Irish Car Bomb Cupcakes\u003c/a>, as amazing as they sound, and hands down one of the best icings ever concocted.\u003cbr>\n•\tAnd of course, there is no shortage of sexually explicit \u003ca href=\"http://search.chow.com/search?query=irish+cream\">cocktails\u003c/a> out there made with this luxurious elixir.\u003c/p>\n\u003cp>\u003cstrong>Homemade Irish Cream Liqueur\u003c/strong>\u003cbr>\n\u003cem>Recipe from \u003ca href=\"http://www.thehungrymouse.com/2009/02/27/homemade-irish-cream/\">The Hungry Mouse\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough to fill one large (750 ml.) Perrier bottle, and then some.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n200 ml. Jameson's Irish whiskey\u003cbr>\n14 oz. sweetened condensed milk\u003cbr>\n1 cup heavy cream\u003cbr>\n4 eggs\u003cbr>\n2 tablespoons chocolate syrup\u003cbr>\n2 teaspoons instant coffee\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n½ teaspoon almond extract\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tBlend all the ingredients, except the whiskey, first. Then add the whiskey and blend again until thick and frothy.\u003cbr>\n2.\tServe immediately or store in the refrigerator for up to a month. (Shake well before serving).\u003cbr>\n\u003cem>*Contains raw eggs.\u003c/em>\u003c/p>\n\u003cp>******\u003cbr>\nGreen is the Bay Area's favorite color -- to be sure, there is no shortage of revelry on this day o' luck, with multiple block parties, drink specials, and special menus:\u003c/p>\n\u003cp>\u003ca href=\"http://sf.funcheap.com/st-patricks-day-san-francisco-2010-events/\">San Francisco St. Patrick's Day Events\u003c/a> - FuncheapSF\u003cbr>\n\u003ca href=\"http://7x7.com/blogs/buzzed/10-best-irish-pubs-city\">The 10 Best Irish Pubs in the City\u003c/a> - 7x7\u003cbr>\n\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/03/12/FDM31CEC3N.DTL&type=food\">Bay Area Restaurants, St. Patrick's Day Specials\u003c/a> - SFGate\u003cbr>\n\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/john_campbells_irish_bakery_co.php\">John Campbell's Irish Bakery Opens in Pac Heights\u003c/a> - SFoodie\u003c/p>\n\u003cp>Or, if you have an aversion to loud, beer-scented party people, excessive use of mardi gras beads, and/or waiting to pee…celebrate at home. Eat something hearty. Drink something frothy. Bake something buttery:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://latimesblogs.latimes.com/dailydish/2010/03/luck-o-the-irish-to-you-15-recipes-to-celebrate-st-patricks-day.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+latimesdailydish+(Daily+Dish+Blog)\">15 Recipes to Celebrate St. Patrick's Day\u003c/a> - L.A. Times Test Kitchen\u003cbr>\n\u003ca href=\"http://www.seriouseats.com/2010/03/food-and-drinks-recipes-on-st-patricks-day-corned-beef-soda-bread-cabbage-stout-cake-potatoes.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29\">What to Eat and Drink on St. Patrick's Day\u003c/a> - Serious Eats\u003cbr>\n\u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread\">The Great Irish Soda Bread Debate: 7 Soda Bread Recipes\u003c/a> – Epicurious\u003cbr>\n\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=124611065\">The Irish Club's Irish Stew & Chocolate Guinness Cake\u003c/a> – Nigella Lawson\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/13/chocolate-irish-whiskey-cake/\">Chocolate Irish Whiskey Cake\u003c/a> – Bay Area Bites\u003cbr>\n\u003ca href=\"http://www.bakerella.com/experi-mint-ing/\">Dark Chocolate Mint Brownies\u003c/a> – Bakerella\u003cbr>\n\u003ca href=\"http://www.gourmet.com/recipes/2000s/2007/06/stout_floats\">Stout Float\u003c/a> - Gourmet\u003cbr>\n\u003ca href=\"http://www.theatlantic.com/food/archive/2010/03/no-more-green-beer-4-st-patricks-day-cocktails/37592/\">No More Green Beer: 4 St. Patrick's Day Cocktails\u003c/a> - Derek M. Brown at The Atlantic\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chocolate Irish Whiskey Cake",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/chocolate-whiskey-cake500.jpg\" alt=\"chocolate whiskey cake\" title=\"chocolate whiskey cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-11373\">\u003c/p>\n\u003cp>Is your corned beef ready for simmering yet? Your potatoes set to be peeled and boiled, your cabbage simmered, your soda bread stirred up? It's too bad that no one thinks of smoked salmon and brown bread, thick bacon and Irish cheddar, champ and \u003ca href=\"http://en.wikipedia.org/wiki/Colcannon\">colcannon\u003c/a> (to name but a few of the real delights of the Emerald Isle's table) when St. Patrick's Day comes around. Here in the States, it's corned beef and cabbage, to say nothing of the green beer and Irish coffees. (Alas, the \u003ca href=\"http://www.shamrockshake.com/shamrock.shake\">Shamrock Shake\u003c/a>, that minty McDonald's invention, is as rare as a four-leaf clover these days.) \u003c/p>\n\u003cp>As for the whiskey, well, an Irish blend would be only appropriate. You could follow the lead of the venerable \u003ca href=\"http://www.thebuenavista.com/irishcoffee.html\">Buena Vista\u003c/a>, who serves 2000 Irish coffees a day, all spiked with Tullamore Dew. (After some 50 years using its own private label Irish whiskey, the bar switched to Tullamore in 2006.) Jameson's and Bushmills are the big boys, of course, and the players in a (somewhat spurious, given that both brands are now owned by enormous multinationals) \u003ca href=\"http://www.jeffreymorgenthaler.com/2009/ask-your-bartender-protestant-vs-catholic-whiskey/\">Catholic vs. Protestant loyalty debate\u003c/a>. Meanwhile, smaller brands like Red Breast, Power's, Midleton, Black Bush, Killbeggan, and The Tyrconnell all have their admirers. Care to compare? \u003ca href=\"http://www.theliberties.com\">The Liberties\u003c/a> in the Mission will be offering special tasting flights of some of the rarer Irish whiskeys all week long. There's also live music throughout the evening of the 17th, and a full menu with everything from smoked salmon on potato cakes to cross-cultural samosas stuffed with black pudding, bacon, and curried potatoes. \u003c/p>\n\u003cp>Now, I like my whiskey for sipping, for sure, but when you need to make a whole tableful of people happy with just one glass, nothing beats this Chocolate Whiskey Cake. Serving it at a recent birthday potluck, the question everyone asked after one bite was, \"How much whiskey is in this??\" Only a cup's worth for the entire generously-sized cake, but a liberal sprinkling after baking gives a potent warmth to every forkful. \u003c/p>\n\u003cp>The original inspiration came from food writer Melissa Clark's \u003ca href=\"http://www.nytimes.com/2008/12/03/dining/03appe.html?_r=1&ref=dining\"> interpretation\u003c/a> of a recipe in Maida Heatter's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0740758160/kqedorg-20\">Book of Great Chocolate Desserts\u003c/a>, first published in 1980. Clark's recipe ups the amount of whiskey (and salt) and boosts the chocolate quality. Remembering with longing the fantastic Chocolate Whiskey Cake served at Mrs. London's Bakeshop in Saratoga Springs, where my family would go every summer to follow the horseracing and bask in fine dining, I added in whiskey-soaked golden raisins, swapped out the espresso powder for straight-up strong coffee and cut back on both the salt and sugar, since I like my chocolate bittersweet. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Single-handedly, this cake could kick-start a \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B00004RFPX/kqedorg-20\">Bundt-pan\u003c/a> revival. Dense, rich, and moist, it's a cake for those who still like their cakes cake-like in texture, rather than in molten puddles or like wet bricks of fudge or cloying black holes of collapsed ganache. (If I want nothing but sheer chocolate and butterfat, I'll eat a truffle, thanks.) There's no need for fussy icings or fillings, and the sturdy shape makes transporting it a breeze, even on Muni. (Trust me, I've done it, even on the hill-twisting 67-Bernal Heights, not to mention the sardine-jammed 14-Mission.) If you'd really like to add a little gold to this pot, serve with with a cloud of whipped cream flavored with a wee bit of powdered sugar and another spoonful of whiskey. \u003c/p>\n\u003cp>\u003cstrong>Chocolate Whiskey Cake\u003c/strong>\u003cbr>\nDon't be tempted to use up that old yellow box of chalky supermarket baking chocolate on this cake. You're already making the investment in butter and whiskey; go all the way and buy a good-quality, name-brand chocolate. I used \u003ca href=\"http://www.ghirardelli.com/\">Ghirardelli\u003c/a>, but local favorites \u003ca href=\"http://tcho.com/\">Tcho\u003c/a> and \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> would work well, too. Same goes for the cocoa powder; skip the Hershey's and try the much more flavorful cocoas made by Ghirardelli, \u003ca href=\"http://www.scharffenberger.com/\">Scharffenberger\u003c/a>, \u003ca href=\"http://www.valrhona.com/us#/accueil\">Valrhona\u003c/a>, or \u003ca href=\"http://www.droste.nl/data/content/engels/index.php\">Droste\u003c/a>. And while Irish whiskey is the most appropriate for St. Patty's Day, all-American bourbon or rye is quite tasty, too. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10 to 12\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nButter or nonstick spray for greasing pan\u003cbr>\n3/4 cup Irish whiskey\u003cbr>\n1 cup strong coffeee\u003cbr>\n1 cup golden raisins\u003cbr>\n5 ounces good-quality unsweetened chocolate\u003cbr>\n1 cup (2 sticks, 8 oz) unsalted butter, softened\u003cbr>\n1 3/4 cups granulated sugar\u003cbr>\n3 large eggs\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1 teaspoon baking soda\u003cbr>\n2 1/2 tablespoons unsweetened cocoa powder\u003cbr>\n2 cups all-purpose flour, more for dusting pan\u003c/p>\n\u003cp>Confectioners’ sugar, for garnish \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Grease and flour a 10-cup-capacity Bundt pan. Preheat oven to 325°F. \u003c/p>\n\u003cp>2. In a medium bowl, pour whiskey and coffee over raisins and set aside. \u003c/p>\n\u003cp>3. In a double boiler over simmering water, melt chocolate. Remove from heat and let cool.\u003c/p>\n\u003cp>4. Using a stand mixer or a hand-held electric mixer, cream 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs one at a time, beating well between each addition. Beat in the vanilla extract and melted chocolate until mixture is smooth, scraping down sides of bowl with a rubber spatula as needed.\u003c/p>\n\u003cp>5. In a large bowl, whisk together the salt, baking soda, cocoa powder, and flour. Gently stir one-third of the flour mixture into the chocolate mixture, stirring until just combined. Add one-third of the coffee-whiskey liquid and stir to combine. Repeat two more times, alternating flour and coffee, stirring gently after each addition. Fold in the soaked raisins at the end. Scoop batter into prepared pan. Bake until a cake tester inserted into center of cake comes out clean, about 50-60 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Transfer cake to a rack. Unmold after 15 minutes. If you really want a potent whiskey flavor, sprinkle warm cake with about 2 tablespoons’ more whiskey. Let cool, then sift over confectioners’ sugar before serving.\u003c/p>\n\n",
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"excerpt": "Now, I like to sip a fine measure of Irish whiskey, for sure, but when you need to make a whole tableful of people happy with just one glass, nothing beats this Chocolate Whiskey Cake. Serving it at a recent birthday potluck, the question everyone asked after one bite was, \"How much whiskey is in this??\" Only a cup's worth for the entire generously-sized cake, but a liberal sprinkling after baking gives a potent warmth to every forkful. ",
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"description": "Now, I like to sip a fine measure of Irish whiskey, for sure, but when you need to make a whole tableful of people happy with just one glass, nothing beats this Chocolate Whiskey Cake. Serving it at a recent birthday potluck, the question everyone asked after one bite was, "How much whiskey is in this??" Only a cup's worth for the entire generously-sized cake, but a liberal sprinkling after baking gives a potent warmth to every forkful. ",
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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/chocolate-whiskey-cake500.jpg\" alt=\"chocolate whiskey cake\" title=\"chocolate whiskey cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-11373\">\u003c/p>\n\u003cp>Is your corned beef ready for simmering yet? Your potatoes set to be peeled and boiled, your cabbage simmered, your soda bread stirred up? It's too bad that no one thinks of smoked salmon and brown bread, thick bacon and Irish cheddar, champ and \u003ca href=\"http://en.wikipedia.org/wiki/Colcannon\">colcannon\u003c/a> (to name but a few of the real delights of the Emerald Isle's table) when St. Patrick's Day comes around. Here in the States, it's corned beef and cabbage, to say nothing of the green beer and Irish coffees. (Alas, the \u003ca href=\"http://www.shamrockshake.com/shamrock.shake\">Shamrock Shake\u003c/a>, that minty McDonald's invention, is as rare as a four-leaf clover these days.) \u003c/p>\n\u003cp>As for the whiskey, well, an Irish blend would be only appropriate. You could follow the lead of the venerable \u003ca href=\"http://www.thebuenavista.com/irishcoffee.html\">Buena Vista\u003c/a>, who serves 2000 Irish coffees a day, all spiked with Tullamore Dew. (After some 50 years using its own private label Irish whiskey, the bar switched to Tullamore in 2006.) Jameson's and Bushmills are the big boys, of course, and the players in a (somewhat spurious, given that both brands are now owned by enormous multinationals) \u003ca href=\"http://www.jeffreymorgenthaler.com/2009/ask-your-bartender-protestant-vs-catholic-whiskey/\">Catholic vs. Protestant loyalty debate\u003c/a>. Meanwhile, smaller brands like Red Breast, Power's, Midleton, Black Bush, Killbeggan, and The Tyrconnell all have their admirers. Care to compare? \u003ca href=\"http://www.theliberties.com\">The Liberties\u003c/a> in the Mission will be offering special tasting flights of some of the rarer Irish whiskeys all week long. There's also live music throughout the evening of the 17th, and a full menu with everything from smoked salmon on potato cakes to cross-cultural samosas stuffed with black pudding, bacon, and curried potatoes. \u003c/p>\n\u003cp>Now, I like my whiskey for sipping, for sure, but when you need to make a whole tableful of people happy with just one glass, nothing beats this Chocolate Whiskey Cake. Serving it at a recent birthday potluck, the question everyone asked after one bite was, \"How much whiskey is in this??\" Only a cup's worth for the entire generously-sized cake, but a liberal sprinkling after baking gives a potent warmth to every forkful. \u003c/p>\n\u003cp>The original inspiration came from food writer Melissa Clark's \u003ca href=\"http://www.nytimes.com/2008/12/03/dining/03appe.html?_r=1&ref=dining\"> interpretation\u003c/a> of a recipe in Maida Heatter's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0740758160/kqedorg-20\">Book of Great Chocolate Desserts\u003c/a>, first published in 1980. Clark's recipe ups the amount of whiskey (and salt) and boosts the chocolate quality. Remembering with longing the fantastic Chocolate Whiskey Cake served at Mrs. London's Bakeshop in Saratoga Springs, where my family would go every summer to follow the horseracing and bask in fine dining, I added in whiskey-soaked golden raisins, swapped out the espresso powder for straight-up strong coffee and cut back on both the salt and sugar, since I like my chocolate bittersweet. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Single-handedly, this cake could kick-start a \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B00004RFPX/kqedorg-20\">Bundt-pan\u003c/a> revival. Dense, rich, and moist, it's a cake for those who still like their cakes cake-like in texture, rather than in molten puddles or like wet bricks of fudge or cloying black holes of collapsed ganache. (If I want nothing but sheer chocolate and butterfat, I'll eat a truffle, thanks.) There's no need for fussy icings or fillings, and the sturdy shape makes transporting it a breeze, even on Muni. (Trust me, I've done it, even on the hill-twisting 67-Bernal Heights, not to mention the sardine-jammed 14-Mission.) If you'd really like to add a little gold to this pot, serve with with a cloud of whipped cream flavored with a wee bit of powdered sugar and another spoonful of whiskey. \u003c/p>\n\u003cp>\u003cstrong>Chocolate Whiskey Cake\u003c/strong>\u003cbr>\nDon't be tempted to use up that old yellow box of chalky supermarket baking chocolate on this cake. You're already making the investment in butter and whiskey; go all the way and buy a good-quality, name-brand chocolate. I used \u003ca href=\"http://www.ghirardelli.com/\">Ghirardelli\u003c/a>, but local favorites \u003ca href=\"http://tcho.com/\">Tcho\u003c/a> and \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> would work well, too. Same goes for the cocoa powder; skip the Hershey's and try the much more flavorful cocoas made by Ghirardelli, \u003ca href=\"http://www.scharffenberger.com/\">Scharffenberger\u003c/a>, \u003ca href=\"http://www.valrhona.com/us#/accueil\">Valrhona\u003c/a>, or \u003ca href=\"http://www.droste.nl/data/content/engels/index.php\">Droste\u003c/a>. And while Irish whiskey is the most appropriate for St. Patty's Day, all-American bourbon or rye is quite tasty, too. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10 to 12\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nButter or nonstick spray for greasing pan\u003cbr>\n3/4 cup Irish whiskey\u003cbr>\n1 cup strong coffeee\u003cbr>\n1 cup golden raisins\u003cbr>\n5 ounces good-quality unsweetened chocolate\u003cbr>\n1 cup (2 sticks, 8 oz) unsalted butter, softened\u003cbr>\n1 3/4 cups granulated sugar\u003cbr>\n3 large eggs\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1 teaspoon baking soda\u003cbr>\n2 1/2 tablespoons unsweetened cocoa powder\u003cbr>\n2 cups all-purpose flour, more for dusting pan\u003c/p>\n\u003cp>Confectioners’ sugar, for garnish \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Grease and flour a 10-cup-capacity Bundt pan. Preheat oven to 325°F. \u003c/p>\n\u003cp>2. In a medium bowl, pour whiskey and coffee over raisins and set aside. \u003c/p>\n\u003cp>3. In a double boiler over simmering water, melt chocolate. Remove from heat and let cool.\u003c/p>\n\u003cp>4. Using a stand mixer or a hand-held electric mixer, cream 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs one at a time, beating well between each addition. Beat in the vanilla extract and melted chocolate until mixture is smooth, scraping down sides of bowl with a rubber spatula as needed.\u003c/p>\n\u003cp>5. In a large bowl, whisk together the salt, baking soda, cocoa powder, and flour. Gently stir one-third of the flour mixture into the chocolate mixture, stirring until just combined. Add one-third of the coffee-whiskey liquid and stir to combine. Repeat two more times, alternating flour and coffee, stirring gently after each addition. Fold in the soaked raisins at the end. Scoop batter into prepared pan. Bake until a cake tester inserted into center of cake comes out clean, about 50-60 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Transfer cake to a rack. Unmold after 15 minutes. If you really want a potent whiskey flavor, sprinkle warm cake with about 2 tablespoons’ more whiskey. Let cool, then sift over confectioners’ sugar before serving.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cooking Class at Ramekins with Joyce Goldstein",
"title": "Cooking Class at Ramekins with Joyce Goldstein",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-245.jpg\" alt=\"Ramekins Cooking School and Inn in Sonoma\" title=\"Ramekins Cooking School and Inn in Sonoma\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11183\">\u003cbr>\n\u003cem>Ramekins Cooking School and Inn in Sonoma\u003c/em>\u003c/p>\n\u003cp>We pulled up to the quaint \u003ca href=\"http://ramekins.com/%20\">Ramekins Cooking School and Inn\u003c/a> in Sonoma, and knew I'd like this place as soon as I laid eyes on the spork and spoon handles on the front door.\u003c/p>\n\u003cp>I was invited by \u003cstrong>Ramekins\u003c/strong> to check out one of their many cooking classes and stay at their 6-room bed and breakfast. Cooking classes include both demonstration and hands-on classes, and are geared toward food enthusiasts and home cooks. Well, I'm always saying how I really need to make it up to wine country more often than I do, and this sounded like the perfect excuse! \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-038.jpg\" alt=\"Joyce Goldstein\" title=\"Joyce Goldstein\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11171\">\u003cbr>\n\u003cem>Joyce Goldstein \u003c/em>\u003c/p>\n\u003cp>Plus, I saw that the esteemed \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> would be teaching a \u003cem>Regional Tour of Italy: The Veneto\u003c/em> with this mouth-watering menu: \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>•\tWarm Scallop and Mushroom Salad\u003cbr>\n•\tCrab and Fennel Risotto with Meyer Lemon Gremolata\u003cbr>\n•\tPork with Chestnuts served with Pumpkin Polenta\u003cbr>\n•\tBlood Orange Marmalade Tart\u003c/p>\n\u003cp>Yeah, let's recap. \u003c/p>\n\u003cp>1)\tWeekend getaway in Sonoma. (Check)\u003cbr>\n2)\tAdorable B&B. (Check)\u003cbr>\n3)\tCooking class with a culinary legend. (Check)\u003c/p>\n\u003cp>Right. Sign me up.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-009.jpg\" alt=\"Cooking class at Ramekins with Joyce Goldstein\" title=\"Cooking class at Ramekins with Joyce Goldstein\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11170\">\u003cbr>\n\u003cem>Cooking class at Ramekins with Joyce Goldstein\u003c/em>\u003c/p>\n\u003cp>Since this was a demonstration class, there was no actual hands-on cooking by us students, however, there was plenty of Q&A, discussion, and of course, tasting. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-138.jpg\" alt=\"Warm Scallop and Mushroom Salad\" title=\"Warm Scallop and Mushroom Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11173\">\u003cbr>\n\u003cem>Warm Scallop and Mushroom Salad\u003c/em>\u003c/p>\n\u003cp>Joyce was full of knowledge about Italian cuisine, tips and tricks when preparing the dishes on our own, and stories. As we nibbled on succulent seared scallops and gorgeous chanterelle mushrooms, she lectured us on proper and humane tomato care (\u003cem>\"once you refrigerate a tomato, you commit murder\"\u003c/em>), gave us tips on how to select a good salad dressing-quality \u003ca href=\"http://www.planetorganics.com/san-giuliano-alghero-balsamic-vinegar.html\">balsamic vinegar\u003c/a> (\u003cem>\"if the first ingredient is 'caramel' or 'vinegar', put it down; look for 'grape must' as a primary ingredient\"\u003c/em>), and warned us against overcooking the scallops (\u003cem>\"they should be quivering in the middle\"\u003c/em>).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-162.jpg\" alt=\"Crab and Fennel Risotto with Meyer Lemon Gremolata\" title=\"Crab and Fennel Risotto with Meyer Lemon Gremolata\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11174\">\u003cbr>\n\u003cem>Crab and Fennel Risotto with Meyer Lemon Gremolata\u003c/em>\u003c/p>\n\u003cp>As we tucked into the brightly flavored risotto made with sweet crab meat, fennel, and a gremolata of meyer lemon zest, parsley and garlic, we learned that the Venetians actually prefer their risotto on the soupy side.\u003c/p>\n\u003cp>Speaking of Venetians, I asked Joyce, why the Veneto? She replied that while this meal actually borrows from various regions of Italy, she originally wanted to highlight Venice because of its interesting culinary history born from its unique location. One of the first cities in the spice trade, the food of the Veneto was influenced by goods traded by merchants traveling in and out of the port (like Marco Polo, Venice's most famous traveler). The food and drink of the Veneto includes an abundance of seafood, game meat (an influence of Yugoslavia), artichokes, radicchio, rice (rather than pasta), lighter wines, and grappa. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-170.jpg\" alt=\"Pork Stew with Chestnuts\" title=\"Pork Stew with Chestnuts\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11175\">\u003cbr>\n\u003cem>Pork Stew with Chestnuts\u003c/em>\u003c/p>\n\u003cp>All this edification got me hungry. Good thing the pork stew was ready.\u003c/p>\n\u003cp>Originally prepared with wild boar, Joyce first had this dish at a farro farm in Abruzzo. Farro was the earliest wheat that was cultivated in Europe. It tastes like barley, is sweet and hazelnutty, and puffs up when it is cooked.\u003c/p>\n\u003cp>With a few adaptations made, our stew featured pork shoulder rather than boar, and a delicious pumpkin polenta rather than farro. The pork stew was rich and hearty, slow simmered with red wine (Pinot Noir and Valpolicella), aromatics, sage, and warm spices (juniper berries, cloves, and cinnamon). It also contained chestnuts, which added a superb sweetness and richness to the stew. They were delicious, and I don't usually even like chestnuts!\u003c/p>\n\u003cp>We used vacuum-packed cooked \u003ca href=\"http://www.ponthiersa.com/en-GB/gms_marrons_vide.php\">chestnuts\u003c/a>, but if you're shelling fresh ones, Joyce let us in on a little secret she discovered to save your hands, and time. Cut an \"X\" on the flat side of the chestnuts, cutting through to the brown skin, then microwave them for a bit. The hard outer shell and bitter inner skin should easily come off afterward. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-172.jpg\" alt=\"Pork with Chestnuts served with Pumpkin Polenta\" title=\"Pork with Chestnuts served with Pumpkin Polenta\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11176\">\u003cbr>\n\u003cem>Pork with Chestnuts served with Pumpkin Polenta\u003c/em>\u003c/p>\n\u003cp>Oh, and let's not forget the polenta. The pumpkin polenta was heavenly. Granted, I may be biased, since as you may already know, I am a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/29/thai-curry-and-talking-to-strangers/\">pumpkin\u003c/a>/\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/20/butternut-squash-mac-and-cheese-with-sage-and-gingersnap-pecan-crust/\">butternut squash\u003c/a>/\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/14/sweet-potato-gratin/\">sweet potato\u003c/a> freak. \u003c/p>\n\u003cp>But really, what is there not to love about this savory-sweet, rich combination of pumpkin, cornmeal, and parmesan cheese? Other than being utterly delicious, polenta is also pretty forgiving. Unlike risotto, which needs to hit the table as soon as it's ready, \u003cem>\"Polenta, you can baby,\"\u003c/em> as Joyce puts it. (Brands recommended for polenta: \u003ca href=\"http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/giustos/home.d2w/report\">Giusto's\u003c/a> and \u003ca href=\"http://www.granzellas.com/Products/Golden-Pheasant-Polenta__10.aspx\">Gold Pheasant\u003c/a>.) \u003c/p>\n\u003cp>Also, a great trick we learned to avoid lumps in it was to start with the polenta in \u003cstrong>cold water\u003c/strong> rather than streaming it into boiling water like most recipes call for. Brilliant. Why didn’t I think of that before? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-078.jpg\" alt=\"Joyce Goldstein, laying lattice\" title=\"Joyce Goldstein, laying lattice\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11172\">\u003cbr>\n\u003cem>Joyce Goldstein, laying lattice\u003c/em>\u003c/p>\n\u003cp>Now for my favorite part…the course that clinched it when I signed up for this class -- the \u003cstrong>Blood Orange Marmalade Tart\u003c/strong>, which needless to say, did not disappoint. It was fragrant, perfumed by the gorgeous blood oranges and Grand Marnier (two of my favorite ingredients of all time), and had a perfectly buttery, flaky crust.\u003c/p>\n\u003cp>As Joyce so aptly describes, a blood orange tastes different from other oranges, it is really floral, \u003cem>“like an orange mixed with a rose.”\u003c/em> \u003c/p>\n\u003cp>This tart is adapted from a recipe served at the \u003ca href=\"http://www.vineriacozzi.it/\">Vineria Cozzi\u003c/a> in Bergamo Alta. It is called \u003cem>Crostata di Marmellata delle Suore Trappiste\u003c/em>, a tart filled with jam made by the Trappist nuns. The recipe takes a homemade orange marmalade and binds it with eggs and cornstarch. Fitting. It tastes divine.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-192.jpg\" alt=\"Blood Orange Marmalade Tart\" title=\"Blood Orange Marmalade Tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11178\">\u003cbr>\n\u003cem>Blood Orange Marmalade Tart\u003c/em>\u003c/p>\n\u003cp>A few tricks of the trade when making this:\u003cbr>\n•\tUse a sharp vegetable peeler to remove all the zest from the oranges. It is the quickest way I've ever seen zest removed. After you have all the peel, chop it finely.\u003cbr>\n•\tRemember to discard the bitter pith.\u003cbr>\n•\tBlood oranges are small so you don't need to really segment them, especially since it is all being cooked down anyway for the marmalade. Just chop them up into 1 inch pieces.\u003c/p>\n\u003cp>Other than this tart -- which I've been thinking about ever since -- what struck me was a comment that someone made towards the end of the class. She was a woman who was an old fan of Joyce's restaurant, Square One, before it closed in 1996. She was not alone, as it seemed that the class was filled with devout fans. The woman used to come in from Central Valley for a night out at Square One, and wrote in once after being particularly taken by a certain apple tart. Joyce wrote her back (she answered every letter that came in), and said they make it en masse, so the translation may not be perfect, but nonetheless, here was the recipe. It worked beautifully, and this was the first chance the woman had to thank Joyce personally. The room burst into applause.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-216.jpg\" alt=\"Ramekins Inn, apple art\" title=\"Ramekins Inn, apple art\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11180\">\u003cbr>\n\u003cem>Ramekins Inn, apple art\u003c/em>\u003c/p>\n\u003cp>This story got me thinking about food and how our best memories of particular dishes or meals are inextricably tied to the people who made them special. It is not only about the food, but about the stories and the shared experience. Maybe that is why places like Ramekins make me so happy. Places that get it. They get the love of food (it's written on the apple-adorned walls and asparagus-lined railing), and they get that people are looking to share that experience. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-239.jpg\" alt=\"Ramekins Inn, asparagus railing\" title=\"Ramekins Inn, asparagus railing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11182\">\u003cbr>\n\u003cem>Ramekins Inn, asparagus railing\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Blood Orange Marmalade Tart (Crostata di marmellata all’arancia)\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Recipe and notes courtesy of Joyce Goldstein, from \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0520243773\">Perfect Pairings\u003c/a>.\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"Jam filled lattice-topped tarts are popular all over Italy. In Rome they prefer cherry jam. Some tarts are prepared with apricot or berry preserves. At the Vineria Cozzi in Bergamo Alta they serve a crostata di marmellata delle Suore Trappiste, filled with jam made by the Trappist nuns. This recipe takes a home made orange marmalade and binds it with eggs and cornstarch. Blood oranges, now available at our markets, would add their special perfume and color, to the tart.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Pasta Frolla for two crusts:\u003c/strong>\u003cbr>\n2 1/2 cups all purpose flour\u003cbr>\npinch salt\u003cbr>\n4 to 6 tablespoons sugar\u003cbr>\n12 tablespoons chilled unsalted butter\u003cbr>\n3 to 5 tablespoons ice water, as needed\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n3 large navel oranges or 5 to 6 blood oranges\u003cbr>\n1 1/3 cups sugar\u003cbr>\njuice of 1 lemon\u003cbr>\n1/2 cup water\u003cbr>\n3 tablespoons cornstarch\u003cbr>\n4 tablespoons unsalted butter, softened\u003cbr>\n3 eggs\u003cbr>\n3 tablespoons Grand Marnier or other orange liqueur\u003c/p>\n\u003cp>\u003cstrong>PREPARATION:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the Crust:\u003c/strong>\u003cbr>\n1. Put the flour and salt and sugar in the container of a food processor or mixing bowl. Cut in the butter and pulse until the mixture resembles cornmeal. Gradually beat in the ice water. Turn dough out onto work surface and form into 2 flattened discs, one slightly larger than the other. Wrap in plastic and chill for at least an hour.\u003cbr>\n2. Roll out the large disc between very lightly floured sheets of baker’s parchment until you have a circle that is 13 inches in diameter. Carefully ease it into a 9 inch pie plate or 10 inch tart tin with a removable bottom. Chill the crust.\u003c/p>\n\u003cp>\u003cstrong>For the Filling\u003c/strong>:\u003cbr>\n1. Wash and dry the oranges. With a sharp peeler carefully remove all of the zest from all 3 oranges and chop finely. Separate the oranges into segments and put them in a medium saucepan along with the chopped zest, 1/3 cup sugar, the lemon juice and the water. Bring to a boil and simmer for about 20 minutes, stirring form time to time. Let the mixture cool to room temperature. The filling can be made a day ahead of time and left at room temperature.\u003cbr>\n2. Preheat oven to 450 degrees F.\u003cbr>\n3. Place remaining sugar in a mixing bowl with the cornstarch and mix with a fork. Add the butter and beat until smooth and fluffy. Beat in the eggs, one at a time. Fold in the cooled marmalade and the Grand Marnier.\u003cbr>\n4. Pour the filling into the pie crust. Roll out the remaining pastry between lightly floured sheets of baker's parchment into a rectangle about 9 by 12 inches. Remove the top piece of parchment and cut into strips with a pastry wheel. Moisten the edge of the crust with a bit of water and then arrange the strips like a lattice on top of the filling.\u003cbr>\n5. Bake 10 minutes then reduce the oven temperature to 350 degrees F and continue to bake the tart for 30 to 40 minutes or until filling is set and crust is slightly colored.\u003cbr>\n6. Cool and serve with whipped cream.\u003c/p>\n\u003cp>\u003cstrong>More Recipes Courtesy of Joyce Goldstein:\u003c/strong>\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/warm-scallop-and-mushroom-salad/\">Warm Scallop and Mushroom Salad, from \u003cem>Antipasti: Fabulous Appetizers and Small Plates\u003c/em>\u003c/a>\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/risotto-with-crab-fennel-and-meyer-lemon-gremolata/%20\">Crab and Fennel Risotto with Meyer Lemon Gremolata, adapted from \u003cem>Back to Square One\u003c/em>\u003c/a>\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/pork-stew-pumpkin-polenta/\">Pork with Chestnuts served with Pumpkin Polenta, from \u003cem>Italian Slow and Savory\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Upcoming classes at Ramekins that caught my eye:\u003c/strong>\u003c/p>\n\u003cp>03/25/10, \u003cem>An Evening of Food and Wine Pairin\u003c/em>g (Demo, $85) with Joyce and her son, Evan Goldstein, a James Beard Award-winning master sommelier and career wine educator. Way to keep it in the family.\u003c/p>\n\u003cp>04/03/10, \u003cem>Top Five Desserts\u003c/em> (Hands-on, $85) with Joy Wilson, author of \u003ca href=\"http://www.joythebaker.com/blog/\">Joy the Baker\u003c/a>. Small world, I ran into Joy as we were leaving Ramekins…thought I had smelled something good baking downstairs! She's returning to teach another class in April. \u003c/p>\n\u003cp>04/29/10, \u003cem>Perbacco Restaurant\u003c/em> (Demo, $75) with Staffan Terje, chef/owner of Perbacco. Chef Terje will be showcasing fresh seasonal ingredients and cooking techniques that are the basis of haute cuisine. Which means, you can expect a haute Italian dinner from one of SF’s finest.\u003c/p>\n\u003cp>\u003ca href=\"http://ramekins.com/\">Ramekins\u003c/a>\u003cbr>\n450 West Spain Street\u003cbr>\nSonoma, CA 95476\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Ramekins+450+West+Spain+Street+Sonoma,+CA+95476&sll=37.0625,-95.677068&sspn=47.972233,56.601563&ie=UTF8&hq=Ramekins&hnear=450+W+Spain+St,+Sonoma,+CA+95476&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(707) 933-0452\u003c/p>\n\u003cp>\u003cem>Disclosure: Cooking class and accommodations provided by Ramekins.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For more Joyce, check out \u003ca href=\"http://blogs.kqed.org/food/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\">Check, Please! Bay Area: Season 3: Joyce Goldstein Special\u003c/a>, where she profiles three Bay Area restaurants: Medjool, B44, and Da Flora.\u003c/p>\n\n",
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"excerpt": "A peek into a cooking class at Ramekins Cooking School and Inn in Sonoma, taught by Joyce Goldstein. Recipes included!",
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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/Ramekins-02.20.10-245.jpg\" alt=\"Ramekins Cooking School and Inn in Sonoma\" title=\"Ramekins Cooking School and Inn in Sonoma\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11183\">\u003cbr>\n\u003cem>Ramekins Cooking School and Inn in Sonoma\u003c/em>\u003c/p>\n\u003cp>We pulled up to the quaint \u003ca href=\"http://ramekins.com/%20\">Ramekins Cooking School and Inn\u003c/a> in Sonoma, and knew I'd like this place as soon as I laid eyes on the spork and spoon handles on the front door.\u003c/p>\n\u003cp>I was invited by \u003cstrong>Ramekins\u003c/strong> to check out one of their many cooking classes and stay at their 6-room bed and breakfast. Cooking classes include both demonstration and hands-on classes, and are geared toward food enthusiasts and home cooks. Well, I'm always saying how I really need to make it up to wine country more often than I do, and this sounded like the perfect excuse! \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-038.jpg\" alt=\"Joyce Goldstein\" title=\"Joyce Goldstein\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11171\">\u003cbr>\n\u003cem>Joyce Goldstein \u003c/em>\u003c/p>\n\u003cp>Plus, I saw that the esteemed \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> would be teaching a \u003cem>Regional Tour of Italy: The Veneto\u003c/em> with this mouth-watering menu: \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>•\tWarm Scallop and Mushroom Salad\u003cbr>\n•\tCrab and Fennel Risotto with Meyer Lemon Gremolata\u003cbr>\n•\tPork with Chestnuts served with Pumpkin Polenta\u003cbr>\n•\tBlood Orange Marmalade Tart\u003c/p>\n\u003cp>Yeah, let's recap. \u003c/p>\n\u003cp>1)\tWeekend getaway in Sonoma. (Check)\u003cbr>\n2)\tAdorable B&B. (Check)\u003cbr>\n3)\tCooking class with a culinary legend. (Check)\u003c/p>\n\u003cp>Right. Sign me up.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-009.jpg\" alt=\"Cooking class at Ramekins with Joyce Goldstein\" title=\"Cooking class at Ramekins with Joyce Goldstein\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11170\">\u003cbr>\n\u003cem>Cooking class at Ramekins with Joyce Goldstein\u003c/em>\u003c/p>\n\u003cp>Since this was a demonstration class, there was no actual hands-on cooking by us students, however, there was plenty of Q&A, discussion, and of course, tasting. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-138.jpg\" alt=\"Warm Scallop and Mushroom Salad\" title=\"Warm Scallop and Mushroom Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11173\">\u003cbr>\n\u003cem>Warm Scallop and Mushroom Salad\u003c/em>\u003c/p>\n\u003cp>Joyce was full of knowledge about Italian cuisine, tips and tricks when preparing the dishes on our own, and stories. As we nibbled on succulent seared scallops and gorgeous chanterelle mushrooms, she lectured us on proper and humane tomato care (\u003cem>\"once you refrigerate a tomato, you commit murder\"\u003c/em>), gave us tips on how to select a good salad dressing-quality \u003ca href=\"http://www.planetorganics.com/san-giuliano-alghero-balsamic-vinegar.html\">balsamic vinegar\u003c/a> (\u003cem>\"if the first ingredient is 'caramel' or 'vinegar', put it down; look for 'grape must' as a primary ingredient\"\u003c/em>), and warned us against overcooking the scallops (\u003cem>\"they should be quivering in the middle\"\u003c/em>).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-162.jpg\" alt=\"Crab and Fennel Risotto with Meyer Lemon Gremolata\" title=\"Crab and Fennel Risotto with Meyer Lemon Gremolata\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11174\">\u003cbr>\n\u003cem>Crab and Fennel Risotto with Meyer Lemon Gremolata\u003c/em>\u003c/p>\n\u003cp>As we tucked into the brightly flavored risotto made with sweet crab meat, fennel, and a gremolata of meyer lemon zest, parsley and garlic, we learned that the Venetians actually prefer their risotto on the soupy side.\u003c/p>\n\u003cp>Speaking of Venetians, I asked Joyce, why the Veneto? She replied that while this meal actually borrows from various regions of Italy, she originally wanted to highlight Venice because of its interesting culinary history born from its unique location. One of the first cities in the spice trade, the food of the Veneto was influenced by goods traded by merchants traveling in and out of the port (like Marco Polo, Venice's most famous traveler). The food and drink of the Veneto includes an abundance of seafood, game meat (an influence of Yugoslavia), artichokes, radicchio, rice (rather than pasta), lighter wines, and grappa. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-170.jpg\" alt=\"Pork Stew with Chestnuts\" title=\"Pork Stew with Chestnuts\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11175\">\u003cbr>\n\u003cem>Pork Stew with Chestnuts\u003c/em>\u003c/p>\n\u003cp>All this edification got me hungry. Good thing the pork stew was ready.\u003c/p>\n\u003cp>Originally prepared with wild boar, Joyce first had this dish at a farro farm in Abruzzo. Farro was the earliest wheat that was cultivated in Europe. It tastes like barley, is sweet and hazelnutty, and puffs up when it is cooked.\u003c/p>\n\u003cp>With a few adaptations made, our stew featured pork shoulder rather than boar, and a delicious pumpkin polenta rather than farro. The pork stew was rich and hearty, slow simmered with red wine (Pinot Noir and Valpolicella), aromatics, sage, and warm spices (juniper berries, cloves, and cinnamon). It also contained chestnuts, which added a superb sweetness and richness to the stew. They were delicious, and I don't usually even like chestnuts!\u003c/p>\n\u003cp>We used vacuum-packed cooked \u003ca href=\"http://www.ponthiersa.com/en-GB/gms_marrons_vide.php\">chestnuts\u003c/a>, but if you're shelling fresh ones, Joyce let us in on a little secret she discovered to save your hands, and time. Cut an \"X\" on the flat side of the chestnuts, cutting through to the brown skin, then microwave them for a bit. The hard outer shell and bitter inner skin should easily come off afterward. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-172.jpg\" alt=\"Pork with Chestnuts served with Pumpkin Polenta\" title=\"Pork with Chestnuts served with Pumpkin Polenta\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11176\">\u003cbr>\n\u003cem>Pork with Chestnuts served with Pumpkin Polenta\u003c/em>\u003c/p>\n\u003cp>Oh, and let's not forget the polenta. The pumpkin polenta was heavenly. Granted, I may be biased, since as you may already know, I am a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/29/thai-curry-and-talking-to-strangers/\">pumpkin\u003c/a>/\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/20/butternut-squash-mac-and-cheese-with-sage-and-gingersnap-pecan-crust/\">butternut squash\u003c/a>/\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/14/sweet-potato-gratin/\">sweet potato\u003c/a> freak. \u003c/p>\n\u003cp>But really, what is there not to love about this savory-sweet, rich combination of pumpkin, cornmeal, and parmesan cheese? Other than being utterly delicious, polenta is also pretty forgiving. Unlike risotto, which needs to hit the table as soon as it's ready, \u003cem>\"Polenta, you can baby,\"\u003c/em> as Joyce puts it. (Brands recommended for polenta: \u003ca href=\"http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/giustos/home.d2w/report\">Giusto's\u003c/a> and \u003ca href=\"http://www.granzellas.com/Products/Golden-Pheasant-Polenta__10.aspx\">Gold Pheasant\u003c/a>.) \u003c/p>\n\u003cp>Also, a great trick we learned to avoid lumps in it was to start with the polenta in \u003cstrong>cold water\u003c/strong> rather than streaming it into boiling water like most recipes call for. Brilliant. Why didn’t I think of that before? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-078.jpg\" alt=\"Joyce Goldstein, laying lattice\" title=\"Joyce Goldstein, laying lattice\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11172\">\u003cbr>\n\u003cem>Joyce Goldstein, laying lattice\u003c/em>\u003c/p>\n\u003cp>Now for my favorite part…the course that clinched it when I signed up for this class -- the \u003cstrong>Blood Orange Marmalade Tart\u003c/strong>, which needless to say, did not disappoint. It was fragrant, perfumed by the gorgeous blood oranges and Grand Marnier (two of my favorite ingredients of all time), and had a perfectly buttery, flaky crust.\u003c/p>\n\u003cp>As Joyce so aptly describes, a blood orange tastes different from other oranges, it is really floral, \u003cem>“like an orange mixed with a rose.”\u003c/em> \u003c/p>\n\u003cp>This tart is adapted from a recipe served at the \u003ca href=\"http://www.vineriacozzi.it/\">Vineria Cozzi\u003c/a> in Bergamo Alta. It is called \u003cem>Crostata di Marmellata delle Suore Trappiste\u003c/em>, a tart filled with jam made by the Trappist nuns. The recipe takes a homemade orange marmalade and binds it with eggs and cornstarch. Fitting. It tastes divine.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-192.jpg\" alt=\"Blood Orange Marmalade Tart\" title=\"Blood Orange Marmalade Tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11178\">\u003cbr>\n\u003cem>Blood Orange Marmalade Tart\u003c/em>\u003c/p>\n\u003cp>A few tricks of the trade when making this:\u003cbr>\n•\tUse a sharp vegetable peeler to remove all the zest from the oranges. It is the quickest way I've ever seen zest removed. After you have all the peel, chop it finely.\u003cbr>\n•\tRemember to discard the bitter pith.\u003cbr>\n•\tBlood oranges are small so you don't need to really segment them, especially since it is all being cooked down anyway for the marmalade. Just chop them up into 1 inch pieces.\u003c/p>\n\u003cp>Other than this tart -- which I've been thinking about ever since -- what struck me was a comment that someone made towards the end of the class. She was a woman who was an old fan of Joyce's restaurant, Square One, before it closed in 1996. She was not alone, as it seemed that the class was filled with devout fans. The woman used to come in from Central Valley for a night out at Square One, and wrote in once after being particularly taken by a certain apple tart. Joyce wrote her back (she answered every letter that came in), and said they make it en masse, so the translation may not be perfect, but nonetheless, here was the recipe. It worked beautifully, and this was the first chance the woman had to thank Joyce personally. The room burst into applause.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-216.jpg\" alt=\"Ramekins Inn, apple art\" title=\"Ramekins Inn, apple art\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11180\">\u003cbr>\n\u003cem>Ramekins Inn, apple art\u003c/em>\u003c/p>\n\u003cp>This story got me thinking about food and how our best memories of particular dishes or meals are inextricably tied to the people who made them special. It is not only about the food, but about the stories and the shared experience. Maybe that is why places like Ramekins make me so happy. Places that get it. They get the love of food (it's written on the apple-adorned walls and asparagus-lined railing), and they get that people are looking to share that experience. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Ramekins-02.20.10-239.jpg\" alt=\"Ramekins Inn, asparagus railing\" title=\"Ramekins Inn, asparagus railing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11182\">\u003cbr>\n\u003cem>Ramekins Inn, asparagus railing\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Blood Orange Marmalade Tart (Crostata di marmellata all’arancia)\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Recipe and notes courtesy of Joyce Goldstein, from \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0520243773\">Perfect Pairings\u003c/a>.\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"Jam filled lattice-topped tarts are popular all over Italy. In Rome they prefer cherry jam. Some tarts are prepared with apricot or berry preserves. At the Vineria Cozzi in Bergamo Alta they serve a crostata di marmellata delle Suore Trappiste, filled with jam made by the Trappist nuns. This recipe takes a home made orange marmalade and binds it with eggs and cornstarch. Blood oranges, now available at our markets, would add their special perfume and color, to the tart.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Pasta Frolla for two crusts:\u003c/strong>\u003cbr>\n2 1/2 cups all purpose flour\u003cbr>\npinch salt\u003cbr>\n4 to 6 tablespoons sugar\u003cbr>\n12 tablespoons chilled unsalted butter\u003cbr>\n3 to 5 tablespoons ice water, as needed\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n3 large navel oranges or 5 to 6 blood oranges\u003cbr>\n1 1/3 cups sugar\u003cbr>\njuice of 1 lemon\u003cbr>\n1/2 cup water\u003cbr>\n3 tablespoons cornstarch\u003cbr>\n4 tablespoons unsalted butter, softened\u003cbr>\n3 eggs\u003cbr>\n3 tablespoons Grand Marnier or other orange liqueur\u003c/p>\n\u003cp>\u003cstrong>PREPARATION:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the Crust:\u003c/strong>\u003cbr>\n1. Put the flour and salt and sugar in the container of a food processor or mixing bowl. Cut in the butter and pulse until the mixture resembles cornmeal. Gradually beat in the ice water. Turn dough out onto work surface and form into 2 flattened discs, one slightly larger than the other. Wrap in plastic and chill for at least an hour.\u003cbr>\n2. Roll out the large disc between very lightly floured sheets of baker’s parchment until you have a circle that is 13 inches in diameter. Carefully ease it into a 9 inch pie plate or 10 inch tart tin with a removable bottom. Chill the crust.\u003c/p>\n\u003cp>\u003cstrong>For the Filling\u003c/strong>:\u003cbr>\n1. Wash and dry the oranges. With a sharp peeler carefully remove all of the zest from all 3 oranges and chop finely. Separate the oranges into segments and put them in a medium saucepan along with the chopped zest, 1/3 cup sugar, the lemon juice and the water. Bring to a boil and simmer for about 20 minutes, stirring form time to time. Let the mixture cool to room temperature. The filling can be made a day ahead of time and left at room temperature.\u003cbr>\n2. Preheat oven to 450 degrees F.\u003cbr>\n3. Place remaining sugar in a mixing bowl with the cornstarch and mix with a fork. Add the butter and beat until smooth and fluffy. Beat in the eggs, one at a time. Fold in the cooled marmalade and the Grand Marnier.\u003cbr>\n4. Pour the filling into the pie crust. Roll out the remaining pastry between lightly floured sheets of baker's parchment into a rectangle about 9 by 12 inches. Remove the top piece of parchment and cut into strips with a pastry wheel. Moisten the edge of the crust with a bit of water and then arrange the strips like a lattice on top of the filling.\u003cbr>\n5. Bake 10 minutes then reduce the oven temperature to 350 degrees F and continue to bake the tart for 30 to 40 minutes or until filling is set and crust is slightly colored.\u003cbr>\n6. Cool and serve with whipped cream.\u003c/p>\n\u003cp>\u003cstrong>More Recipes Courtesy of Joyce Goldstein:\u003c/strong>\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/warm-scallop-and-mushroom-salad/\">Warm Scallop and Mushroom Salad, from \u003cem>Antipasti: Fabulous Appetizers and Small Plates\u003c/em>\u003c/a>\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/risotto-with-crab-fennel-and-meyer-lemon-gremolata/%20\">Crab and Fennel Risotto with Meyer Lemon Gremolata, adapted from \u003cem>Back to Square One\u003c/em>\u003c/a>\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/pork-stew-pumpkin-polenta/\">Pork with Chestnuts served with Pumpkin Polenta, from \u003cem>Italian Slow and Savory\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Upcoming classes at Ramekins that caught my eye:\u003c/strong>\u003c/p>\n\u003cp>03/25/10, \u003cem>An Evening of Food and Wine Pairin\u003c/em>g (Demo, $85) with Joyce and her son, Evan Goldstein, a James Beard Award-winning master sommelier and career wine educator. Way to keep it in the family.\u003c/p>\n\u003cp>04/03/10, \u003cem>Top Five Desserts\u003c/em> (Hands-on, $85) with Joy Wilson, author of \u003ca href=\"http://www.joythebaker.com/blog/\">Joy the Baker\u003c/a>. Small world, I ran into Joy as we were leaving Ramekins…thought I had smelled something good baking downstairs! She's returning to teach another class in April. \u003c/p>\n\u003cp>04/29/10, \u003cem>Perbacco Restaurant\u003c/em> (Demo, $75) with Staffan Terje, chef/owner of Perbacco. Chef Terje will be showcasing fresh seasonal ingredients and cooking techniques that are the basis of haute cuisine. Which means, you can expect a haute Italian dinner from one of SF’s finest.\u003c/p>\n\u003cp>\u003ca href=\"http://ramekins.com/\">Ramekins\u003c/a>\u003cbr>\n450 West Spain Street\u003cbr>\nSonoma, CA 95476\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Ramekins+450+West+Spain+Street+Sonoma,+CA+95476&sll=37.0625,-95.677068&sspn=47.972233,56.601563&ie=UTF8&hq=Ramekins&hnear=450+W+Spain+St,+Sonoma,+CA+95476&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(707) 933-0452\u003c/p>\n\u003cp>\u003cem>Disclosure: Cooking class and accommodations provided by Ramekins.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For more Joyce, check out \u003ca href=\"http://blogs.kqed.org/food/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\">Check, Please! Bay Area: Season 3: Joyce Goldstein Special\u003c/a>, where she profiles three Bay Area restaurants: Medjool, B44, and Da Flora.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bourbon & Blood Orange Punch",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/02.27.10-Chinese-New-Year-Party-038.jpg\" alt=\"Bourbon and Blood Orange Punch\" title=\"Bourbon and Blood Orange Punch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11091\">\u003cbr>\n\u003cem>Bourbon & Blood Orange Punch\u003c/em>\u003c/p>\n\u003cp>It all started with a G-chat…\u003c/p>\n\u003cp>\u003cstrong>Ali:\u003c/strong> Do you make punch ever?\u003c/p>\n\u003cp>\u003cstrong>Me:\u003c/strong> My punch knowledge is pretty limited. It's either from middle school (sherbet and ginger ale with random floating fruit) or college (a.k.a. Jungle Juice -- Kool Aide, grain alcohol, batches made in trash bags)...neither of which are particularly appealing.\u003c/p>\n\u003cp>\u003cstrong>Ali:\u003c/strong> Hahahahhaha. I have bad memories of Jungle Juice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Me:\u003c/strong> I have no (clear) memories of Jungle Juice.\u003c/p>\n\u003cp>\u003cstrong>Ali:\u003c/strong> Good point. Can we bring anything for Saturday??\u003c/p>\n\u003cp>\u003cstrong>(Pause)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Me:\u003c/strong> Punch?!\u003c/p>\n\u003cp>And so, our limited experience with punch progressed from the unremarkable and nauseating, to the tasty and tasteful! The party punch was a knockout (har har) and guests were clamoring for a taste of the gorgeous hued elixir. \u003c/p>\n\u003cp>Fragrant blood oranges, lemon, and a touch of honey bring a floral, citrusy, sweetness to the mix without making it too syrupy sweet. And the warmth from the ginger adds just the right amount of spice and depth. Together, there couldn't be a better match to complement the Maker’s Mark.\u003c/p>\n\u003cp>What a great way to set the mood for a party. And have I mentioned how happy I am to have graduated from the Awkward Tween Punches and Blackout Punches of the past? This lip-smackingly good Bourbon & Blood Orange Punch should be called Grown & Sexy Punch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/02.27.10-Chinese-New-Year-Party-046.jpg\" alt=\"Blood Orange Ginger Punch spiked with Maker's Mark\" title=\"Blood Orange Ginger Punch spiked with Maker's Mark\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11093\">\u003cbr>\n\u003cem>Maker's Mark spike\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bourbon & Blood Orange Punch\u003c/strong>\u003cbr>\n\u003cem>Recipe by Ali LaRaia, \u003ca href=\"http://adatewithflavor.com/\">A Date With Flavor\u003c/a>, adapted from Martha Stewart Living Magazine, Dec 1996/Jan 1997\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 12\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n20 blood oranges, yielding about 3-4 cups juice\u003cbr>\n9 cups water\u003cbr>\n1 medium-sized ginger root (about 4 oz.), peeled and roughly chopped\u003cbr>\n¾ cup honey\u003cbr>\n½ cup lemon juice\u003cbr>\n2-2 ½ cups Maker's Mark\u003c/p>\n\u003cp>\u003cstrong>Ice Block:\u003c/strong>\u003cbr>\n3 lemons, thinly sliced in rings\u003cbr>\n3 blood oranges, thinly sliced in rings\u003cbr>\nBottled or Distilled water\u003c/p>\n\u003cp>\u003cstrong>Garnish:\u003c/strong>\u003cbr>\n1 lemon, thinly sliced in rings\u003cbr>\n1 blood orange, thinly sliced in rings\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n\u003cem>To make the punch:\u003c/em>\u003cbr>\n1.\tIn a large pot add water, ginger, lemon juice, and honey and bring to a boil. Let simmer for 30 minutes until you can really smell the ginger. Remove from heat and let cool, then refrigerate.\u003cbr>\n2.\tJuice the blood oranges, then refrigerate.\u003cbr>\n3.\tStrain both liquids before using.\u003cbr>\n\u003cem>\u003cbr>\nTo make the ice block:\u003c/em>\u003cbr>\n1.\tTake a large, round Tupperware container and fill half full with water. Add lemons and oranges which should bring the container to about 3/4 full.\u003cbr>\n2.\tPut in freezer until frozen, about 5 hours.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>To assemble:\u003c/em>\u003cbr>\n1.\tRun ice block under hot water to loosen, and place at the bottom of the punch bowl.\u003cbr>\n2.\tAdd the ginger-lemon mixture, orange juice, and Maker's Mark.\u003cbr>\n3.\tGarnish with sliced fruit.\u003cbr>\n4.\tGet punch-drunk happy!\u003c/p>\n\n",
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"excerpt": "Bringing back the punch. You're in for a treat if you haven't tried it since middle school dance days or wild college party days.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/02.27.10-Chinese-New-Year-Party-038.jpg\" alt=\"Bourbon and Blood Orange Punch\" title=\"Bourbon and Blood Orange Punch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-11091\">\u003cbr>\n\u003cem>Bourbon & Blood Orange Punch\u003c/em>\u003c/p>\n\u003cp>It all started with a G-chat…\u003c/p>\n\u003cp>\u003cstrong>Ali:\u003c/strong> Do you make punch ever?\u003c/p>\n\u003cp>\u003cstrong>Me:\u003c/strong> My punch knowledge is pretty limited. It's either from middle school (sherbet and ginger ale with random floating fruit) or college (a.k.a. Jungle Juice -- Kool Aide, grain alcohol, batches made in trash bags)...neither of which are particularly appealing.\u003c/p>\n\u003cp>\u003cstrong>Ali:\u003c/strong> Hahahahhaha. I have bad memories of Jungle Juice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Me:\u003c/strong> I have no (clear) memories of Jungle Juice.\u003c/p>\n\u003cp>\u003cstrong>Ali:\u003c/strong> Good point. Can we bring anything for Saturday??\u003c/p>\n\u003cp>\u003cstrong>(Pause)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Me:\u003c/strong> Punch?!\u003c/p>\n\u003cp>And so, our limited experience with punch progressed from the unremarkable and nauseating, to the tasty and tasteful! The party punch was a knockout (har har) and guests were clamoring for a taste of the gorgeous hued elixir. \u003c/p>\n\u003cp>Fragrant blood oranges, lemon, and a touch of honey bring a floral, citrusy, sweetness to the mix without making it too syrupy sweet. And the warmth from the ginger adds just the right amount of spice and depth. Together, there couldn't be a better match to complement the Maker’s Mark.\u003c/p>\n\u003cp>What a great way to set the mood for a party. And have I mentioned how happy I am to have graduated from the Awkward Tween Punches and Blackout Punches of the past? This lip-smackingly good Bourbon & Blood Orange Punch should be called Grown & Sexy Punch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/02.27.10-Chinese-New-Year-Party-046.jpg\" alt=\"Blood Orange Ginger Punch spiked with Maker's Mark\" title=\"Blood Orange Ginger Punch spiked with Maker's Mark\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11093\">\u003cbr>\n\u003cem>Maker's Mark spike\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bourbon & Blood Orange Punch\u003c/strong>\u003cbr>\n\u003cem>Recipe by Ali LaRaia, \u003ca href=\"http://adatewithflavor.com/\">A Date With Flavor\u003c/a>, adapted from Martha Stewart Living Magazine, Dec 1996/Jan 1997\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 12\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n20 blood oranges, yielding about 3-4 cups juice\u003cbr>\n9 cups water\u003cbr>\n1 medium-sized ginger root (about 4 oz.), peeled and roughly chopped\u003cbr>\n¾ cup honey\u003cbr>\n½ cup lemon juice\u003cbr>\n2-2 ½ cups Maker's Mark\u003c/p>\n\u003cp>\u003cstrong>Ice Block:\u003c/strong>\u003cbr>\n3 lemons, thinly sliced in rings\u003cbr>\n3 blood oranges, thinly sliced in rings\u003cbr>\nBottled or Distilled water\u003c/p>\n\u003cp>\u003cstrong>Garnish:\u003c/strong>\u003cbr>\n1 lemon, thinly sliced in rings\u003cbr>\n1 blood orange, thinly sliced in rings\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n\u003cem>To make the punch:\u003c/em>\u003cbr>\n1.\tIn a large pot add water, ginger, lemon juice, and honey and bring to a boil. Let simmer for 30 minutes until you can really smell the ginger. Remove from heat and let cool, then refrigerate.\u003cbr>\n2.\tJuice the blood oranges, then refrigerate.\u003cbr>\n3.\tStrain both liquids before using.\u003cbr>\n\u003cem>\u003cbr>\nTo make the ice block:\u003c/em>\u003cbr>\n1.\tTake a large, round Tupperware container and fill half full with water. Add lemons and oranges which should bring the container to about 3/4 full.\u003cbr>\n2.\tPut in freezer until frozen, about 5 hours.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>To assemble:\u003c/em>\u003cbr>\n1.\tRun ice block under hot water to loosen, and place at the bottom of the punch bowl.\u003cbr>\n2.\tAdd the ginger-lemon mixture, orange juice, and Maker's Mark.\u003cbr>\n3.\tGarnish with sliced fruit.\u003cbr>\n4.\tGet punch-drunk happy!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Grill Season",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/bbqwinter-001.jpg\" alt=\"bbq in winter\" title=\"bbq in winter\" width=\"500\" height=\"364\" class=\"alignnone size-full wp-image-11043\">\u003cbr>\n\u003cem>January, 2002, Ohio\u003c/em> \u003c/p>\n\u003cp>The editors at \u003ca href=\"http://www.bonappetit.com/\">Bon Appetit\u003c/a> should be finishing up their summer grilling issue right about now. It will come out in August. Buried among the advertisements for lunch meat and recipes for three-minute meals centered around canned goods, a massive photo spread depicting a plush suburban backyard will introduce the menu and the accompanying four inches of article. In the picture, beautiful plates of perfect steaks sliced to reveal pink and ruby interiors, salads, rolls, assorted colorful enticing sides will perch on a broad buffet table standing in an impossibly verdant carpet of grass. Slender, attractive people of all races will be draped over handsome lawn furniture, ladies wearing breezy summer skirts and sun hats, guys sporting casual collared shirts and sandals. Their adorable children will be sitting on their laps, rolling around with clean, well-groomed puppies at their feet, smiling as they pause to spoon up another chomp of mac-'n'-cheese. In the center of the frame, a monstrous grill will glaze the scene with warm wisps of cozy smoke. What I describe sounds more like a shoot Gourmet would have done, but I'm sure Bon Appetit will pull out all the stops it can. After all, the spread will be designed to get readers stoked on throwing their own summer grilling parties. Unfortunately, those, with their leathery chicken breasts, lumpy mashed potatoes, misshapen pies, normal-sized adults, bratty, sunburned kids, and greedy, flea-ridden mutts, won't measure up.\u003c/p>\n\u003cp>For me, however, summer isn't the time I really like to cook out. I don't buy into the convention that warm weather and clear skies should always encourage fire-building. It doesn't make tons of sense to create heat outdoors on a truly hot day unless you're abandoned in the wilds of rural Idaho without your trusty \u003ca href=\"http://vulcanequipment.com/Vulcan/\">Vulcan\u003c/a> range. Furthermore, I actually tend to crave the foods associated with cookouts during winter. \u003c/p>\n\u003cp>There's a reason for that. I went to college in northern Ohio, not far from Cleveland, just ten miles from the shores of Lake Erie. In case you don't know, the weather fluctuations in that part of the country are brutal. Every year, when I would arrive at school in late August, temperatures often approached 100 degrees, and the air was humid, thick, hanging around your neck like a rope. It was like Kentucky, except there were more trees to hid beneath there. When it's so hot, you sweat through your clothes within five minutes of leaving the house, cookouts lose their luster -- until the sun goes down.\u003c/p>\n\u003cp>The most memorable cookouts from that period of my life didn't happen at the end of summer, but instead months later, in the middle of winter. At Oberlin, we had something called Winter Term. It lasted the whole month of January. For three out of the four years, you used that time to fake an internship or cobble together a half-assed pet project. By the time senior year rolled around, I had done this three times. That January, I didn't do anything except freeze, sleep, read, watch mysteriously free cable on a crummy TV set, drink, and cook out. Winters in northern Ohio are forbidding. There would be a foot of snow on the ground and my friends and I would think nothing of putting on coats and firing up the bright orange smoker I'd salvaged from the basement of my parents' house. That year, I was still in the early stages of fighting off a long, persistent case of vegetarianism. I usually cooked a mako shark steak for myself. You could taste the mercury through whatever soy-garlic marinade I threw together. I might as well have barbecued a thermometer. When car-less, we often walked fifteen minutes to a lonely IGA for supplies. That month, I honed a cole slaw recipe that hinged heavily on lip-numbing quantities of Srirachi sauce. The dressing could never decide if it wanted the shredded cabbage, carrots, and peppers it adorned to skew towards the mayo or vinegar sides of the cole slaw spectrum. I always added both, along with olive oil, in loose measurements, and the final product invariably split the difference. My process was simple. I would pull all the condiments and potential flavoring agents out of the fridge and cupboard and start adding dabs of this and that: in addition to Srirachi, Dijon mustard, sprinkles of sugar, salt, pepper, celery seed, fistfuls of scallions, and herbs like dill and parsley. After the meal, we'd leave the dirty plates and scraps outside and head in to watch \u003ca href=\"http://www.foodnetwork.com/iron-chef-america/index.html\">Iron Chef\u003c/a> or something. We'd forget about the mess and, by the time we remembered, the leftover mashed potatoes would be frozen clods the color of dirty snow. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As much as I'd love to replicate those cookouts here, San Francisco winters are short on bluster. Besides, eating in the rain isn't as appealing as eating in the snow. Hard rains also pose challenges to outdoor cookery. Still, I think it could be done. It'd be nice to have a big back patio and a huge tent you could set up, or at least a deck with overhang permitting enough space beneath for a grill to stay dry. Cooking on the deck would work too. If you rigged a beach umbrella or even a large portable one so that it hung right above the grill, you could essentially cook out while remaining inside, just reaching out to flip a burger or toast a bun before ducking back in again. You would probably want a second umbrella just to keep above yourself, so that whatever you were ferrying back and forth didn't get soaked. Maybe you could tape one to the back of your head. I really just need to get a grill now -- and find a way of sneaking it past the nosy lady downstairs. Hiding the smoke and smells emanating from preparations more sophisticated than the shark of senior year will be another matter entirely. I need to hurry though. The days are warmer; the rains are less frequent. Grilling season's almost over.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For those unwilling to flaunt fire codes, San Francisco is home to a few good public grilling spots. \u003ca href=\"http://en.wikipedia.org/wiki/Dolores_Park\">Dolores Park\u003c/a> is nice enough, and I've been told you can reserve barbecues and picnic areas for small, well-behaved parties. Golden Gate Park hosts plenty of epic cookouts -- notably local house label Dirty Bird's monthly Sunday carne asada \u003ca href=\"http://farm2.static.flickr.com/1006/900856467_fea6c6c028.jpg?v=0\">parties\u003c/a> in Jerry Garcia Meadow. Even if you -- like me -- side with \u003ca href=\"http://en.wikipedia.org/wiki/Ali_G\">Ali G.\u003c/a> when it comes to actually listening to house music, these outdoor bashes are a lot of fun. The best place in town to cook out is also the diciest. When I first moved here, some friends and I relished Saturday night bonfires on Ocean Beach, roasting hot dogs on sticks to go with the twelve-packs we'd haul in. Sands and stifling winds stood in for Ohio's snow drifts, and while the food was fairly rudimentary, the misty primitive setting made up for any culinary shortcomings. Though we always cleaned up after ourselves, others weren't so considerate, and the authorities became increasingly peckish. One night a few years back, we were carrying on as usual and, just as I was applying a thin drizzle of mustard to a blistered dog, Officer No Fun walked up swiftly, abruptly heaved a few shovels of sand on the fire, and warned of $200 fines in the event of future infractions. That was that. Ever since, most my cookouts have been snow-, rain-, and sand-free. They've happened at \u003ca href=\"http://www.yelp.com/biz/brothers-restaurant-san-francisco\">Brothers Korean BBQ\u003c/a>.\u003c/p>\n\n",
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"excerpt": "For me, however, summer isn't the time I really like to cook out. I don't buy into the convention that warm weather and clear skies should always encourage fire-building. It doesn't make tons of sense to create heat outdoors on a truly hot day unless you're abandoned in the wilds of rural Idaho without your trusty Vulcan range. Furthermore, I actually tend to crave the foods associated with cookouts during winter. ",
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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/bbqwinter-001.jpg\" alt=\"bbq in winter\" title=\"bbq in winter\" width=\"500\" height=\"364\" class=\"alignnone size-full wp-image-11043\">\u003cbr>\n\u003cem>January, 2002, Ohio\u003c/em> \u003c/p>\n\u003cp>The editors at \u003ca href=\"http://www.bonappetit.com/\">Bon Appetit\u003c/a> should be finishing up their summer grilling issue right about now. It will come out in August. Buried among the advertisements for lunch meat and recipes for three-minute meals centered around canned goods, a massive photo spread depicting a plush suburban backyard will introduce the menu and the accompanying four inches of article. In the picture, beautiful plates of perfect steaks sliced to reveal pink and ruby interiors, salads, rolls, assorted colorful enticing sides will perch on a broad buffet table standing in an impossibly verdant carpet of grass. Slender, attractive people of all races will be draped over handsome lawn furniture, ladies wearing breezy summer skirts and sun hats, guys sporting casual collared shirts and sandals. Their adorable children will be sitting on their laps, rolling around with clean, well-groomed puppies at their feet, smiling as they pause to spoon up another chomp of mac-'n'-cheese. In the center of the frame, a monstrous grill will glaze the scene with warm wisps of cozy smoke. What I describe sounds more like a shoot Gourmet would have done, but I'm sure Bon Appetit will pull out all the stops it can. After all, the spread will be designed to get readers stoked on throwing their own summer grilling parties. Unfortunately, those, with their leathery chicken breasts, lumpy mashed potatoes, misshapen pies, normal-sized adults, bratty, sunburned kids, and greedy, flea-ridden mutts, won't measure up.\u003c/p>\n\u003cp>For me, however, summer isn't the time I really like to cook out. I don't buy into the convention that warm weather and clear skies should always encourage fire-building. It doesn't make tons of sense to create heat outdoors on a truly hot day unless you're abandoned in the wilds of rural Idaho without your trusty \u003ca href=\"http://vulcanequipment.com/Vulcan/\">Vulcan\u003c/a> range. Furthermore, I actually tend to crave the foods associated with cookouts during winter. \u003c/p>\n\u003cp>There's a reason for that. I went to college in northern Ohio, not far from Cleveland, just ten miles from the shores of Lake Erie. In case you don't know, the weather fluctuations in that part of the country are brutal. Every year, when I would arrive at school in late August, temperatures often approached 100 degrees, and the air was humid, thick, hanging around your neck like a rope. It was like Kentucky, except there were more trees to hid beneath there. When it's so hot, you sweat through your clothes within five minutes of leaving the house, cookouts lose their luster -- until the sun goes down.\u003c/p>\n\u003cp>The most memorable cookouts from that period of my life didn't happen at the end of summer, but instead months later, in the middle of winter. At Oberlin, we had something called Winter Term. It lasted the whole month of January. For three out of the four years, you used that time to fake an internship or cobble together a half-assed pet project. By the time senior year rolled around, I had done this three times. That January, I didn't do anything except freeze, sleep, read, watch mysteriously free cable on a crummy TV set, drink, and cook out. Winters in northern Ohio are forbidding. There would be a foot of snow on the ground and my friends and I would think nothing of putting on coats and firing up the bright orange smoker I'd salvaged from the basement of my parents' house. That year, I was still in the early stages of fighting off a long, persistent case of vegetarianism. I usually cooked a mako shark steak for myself. You could taste the mercury through whatever soy-garlic marinade I threw together. I might as well have barbecued a thermometer. When car-less, we often walked fifteen minutes to a lonely IGA for supplies. That month, I honed a cole slaw recipe that hinged heavily on lip-numbing quantities of Srirachi sauce. The dressing could never decide if it wanted the shredded cabbage, carrots, and peppers it adorned to skew towards the mayo or vinegar sides of the cole slaw spectrum. I always added both, along with olive oil, in loose measurements, and the final product invariably split the difference. My process was simple. I would pull all the condiments and potential flavoring agents out of the fridge and cupboard and start adding dabs of this and that: in addition to Srirachi, Dijon mustard, sprinkles of sugar, salt, pepper, celery seed, fistfuls of scallions, and herbs like dill and parsley. After the meal, we'd leave the dirty plates and scraps outside and head in to watch \u003ca href=\"http://www.foodnetwork.com/iron-chef-america/index.html\">Iron Chef\u003c/a> or something. We'd forget about the mess and, by the time we remembered, the leftover mashed potatoes would be frozen clods the color of dirty snow. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As much as I'd love to replicate those cookouts here, San Francisco winters are short on bluster. Besides, eating in the rain isn't as appealing as eating in the snow. Hard rains also pose challenges to outdoor cookery. Still, I think it could be done. It'd be nice to have a big back patio and a huge tent you could set up, or at least a deck with overhang permitting enough space beneath for a grill to stay dry. Cooking on the deck would work too. If you rigged a beach umbrella or even a large portable one so that it hung right above the grill, you could essentially cook out while remaining inside, just reaching out to flip a burger or toast a bun before ducking back in again. You would probably want a second umbrella just to keep above yourself, so that whatever you were ferrying back and forth didn't get soaked. Maybe you could tape one to the back of your head. I really just need to get a grill now -- and find a way of sneaking it past the nosy lady downstairs. Hiding the smoke and smells emanating from preparations more sophisticated than the shark of senior year will be another matter entirely. I need to hurry though. The days are warmer; the rains are less frequent. Grilling season's almost over.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For those unwilling to flaunt fire codes, San Francisco is home to a few good public grilling spots. \u003ca href=\"http://en.wikipedia.org/wiki/Dolores_Park\">Dolores Park\u003c/a> is nice enough, and I've been told you can reserve barbecues and picnic areas for small, well-behaved parties. Golden Gate Park hosts plenty of epic cookouts -- notably local house label Dirty Bird's monthly Sunday carne asada \u003ca href=\"http://farm2.static.flickr.com/1006/900856467_fea6c6c028.jpg?v=0\">parties\u003c/a> in Jerry Garcia Meadow. Even if you -- like me -- side with \u003ca href=\"http://en.wikipedia.org/wiki/Ali_G\">Ali G.\u003c/a> when it comes to actually listening to house music, these outdoor bashes are a lot of fun. The best place in town to cook out is also the diciest. When I first moved here, some friends and I relished Saturday night bonfires on Ocean Beach, roasting hot dogs on sticks to go with the twelve-packs we'd haul in. Sands and stifling winds stood in for Ohio's snow drifts, and while the food was fairly rudimentary, the misty primitive setting made up for any culinary shortcomings. Though we always cleaned up after ourselves, others weren't so considerate, and the authorities became increasingly peckish. One night a few years back, we were carrying on as usual and, just as I was applying a thin drizzle of mustard to a blistered dog, Officer No Fun walked up swiftly, abruptly heaved a few shovels of sand on the fire, and warned of $200 fines in the event of future infractions. That was that. Ever since, most my cookouts have been snow-, rain-, and sand-free. They've happened at \u003ca href=\"http://www.yelp.com/biz/brothers-restaurant-san-francisco\">Brothers Korean BBQ\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eating Haman's Hat: Hamantaschen for Purim",
"title": "Eating Haman's Hat: Hamantaschen for Purim",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Happy Purim!\u003c/strong> Yes, today is the Jewish celebration of \u003ca href=\"http://en.wikipedia.org/wiki/Purim\">Purim\u003c/a>, a happy little holiday where costumes and drunken revelry are mandated, and rolling from house to house bringing gifts of food and drink is exactly what you're supposed to do. The party is mostly a secular one, a celebration of the bravery and resourcefulness of Queen Esther, favorite of Persia's King Ahasuerus. When Haman, one of the king's advisors, plotted to rid the kingdom of Jews, Esther went to the king, revealed her previously hidden Jewish identity and pleaded for her people to be spared. As a result, Haman got it in the neck instead of the Jews, and persecution was set aside for another day. \u003c/p>\n\u003cp>So, a fine reason to celebrate. At the synagogue, the story is read from the Book of Esther, and every time Haman is mentioned, noisemakers are cranked to drown out his name. Sometimes the story is acted out, in a goofy pageant called the Purimspiel. Many synagogues or community centers hold a Purim Carnival for kids. Who could resist games like \"Throw the Beanbag through Haman's Mouth\"? Best of all, of course, are the hamantaschen, cookies made in the shape of Haman's (supposedly) three-cornered hat and filled with a thick, sweet paste of apricots, prunes, or poppy seeds. \u003c/p>\n\u003cp>Clearly, this is a cookie born in Central Europe, brought over by immigrants raised on the buttery cookies, the poppy seeds, honey, spices and dried fruits found in baking traditions from Vienna to Budapest. What sets hamantaschen apart from, say, thumbprint cookies are their fillings: dense and sticky, full flavored and rich. Called lekvar, these are pastes, not jams, made from dried fruits plumped in juice and water, flavored with citrus and spices. Where jam would boil and run, lekvar stays put. \u003c/p>\n\u003cp>It's not impossible to find hamantaschen at bakeries around the Bay Area, especially at this time of year. But they're never anywhere near as good as homemade. Too often, the dough is sugar-cookie bland, the filling a thin scrape of rubbery goo. What you want is a fat, buttery-lemony cookie folded around a plump spoonful of rich fruitiness, something almost more mince pie than mere cookie. \u003c/p>\n\u003cp>Now, it's easy to find canned lekvars in the kosher section of any supermarket. Like so many prepared foods, though, they're often filled with unnecessary junk: high-fructose corn syrup, weird preservatives. Happily, though, making your own is easy, and the taste is well worth the tiny bit of effort put in at the blender. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You will, however, need to make a special trip for the apricot paste. Any shop specializing in Middle Eastern groceries will carry this, essentially a flat brick of lightly sweetened fruit leather. I've only ever seen one brand, made in Syria and wrapped in golden cellophane, with a beautiful blue label painted with bright orange apricots. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/apricot-paste500.jpg\" alt=\"apricot paste\" title=\"apricot paste\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-10985\">\u003c/p>\n\u003cp>While you're there, of course, you can browse for all kinds of other delicious things, like olives, thick yogurt, pink pickled turnips, mint tea, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">pomegranate molasses\u003c/a>, rose-petal jam, baba ghanoush, chunks of halvah ribboned with chocolate, fresh pita bread, crunchy melon seeds, belly-dancing videos, copper pots for making Turkish coffee, sesame candy, and more. I found mine (and all of the above) at Samiramis Imports in the Mission. \u003c/p>\n\u003cp>Apricot paste in hand, you can divide up the process over a few hours. Make the cookie dough and stash it in the fridge. Make the fillings, apricot first so you can reuse the pot and the blender without needing to wash them, since the darkness of the prune will absorb any remaining apricot stickiness. Roll out the dough, cut the rounds, move them onto cookie sheets and let little hands plop on the filling and pinch the three-cornered triangles. Bake, make tea or pour milk, and celebrate. And then bring a plateful to your neighbors. \u003c/p>\n\u003cp>\u003cstrong>Hamantaschen \u003c/strong>\u003cbr>\nBoth dough and fillings keep well in the refrigerator, so you can roll out and fill just a few cookies at a time. Then again, these are really delicious and fun to eat even for breakfast, since they're not overly rich or sweet. In my experience, even a whole batch doesn't last very long out of the oven. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 20 cookies\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/baked-cookie500.jpg\" alt=\"baked hamantaschen\" title=\"baked hamantaschen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10986\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 tbsp (1 stick, 4 oz) butter or margarine\u003cbr>\n1/2 cup + 2 tbsp sugar\u003cbr>\n1 egg\u003cbr>\n1 tsp vanilla\u003cbr>\n1 1/2 tbsp orange juice\u003cbr>\n1/2 tsp grated lemon rind\u003cbr>\n2 cups flour\u003cbr>\n1 1/4 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\nApricot and/or Prune Lekvar, recipe below\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cream butter and sugar until fluffy. Beat in egg, orange juice, and vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Stir flour into butter mixture, mixing gently until just combined. Add lemon zest and stir until dough is smooth. \u003c/p>\n\u003cp>2. Form into a ball, wrap in plastic wrap or pop into a resealable plastic bag.\u003cbr>\nChill in the refrigerator for at least 2 hours or overnight. (Otherwise dough will be too sticky to roll out.) While dough is chilling, making filling(s).\u003c/p>\n\u003cp>3. Preheat oven to 375 F. Lightly flour a large wooden cutting board or countertop. Because this dough tends to be sticky, it's easiest to roll it out with a sheet of waxed paper between the dough and the rolling pin. This will prevent the dough from sticking and tearing as you roll. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/dough500.jpg\" alt=\"dough for hamantaschen\" title=\"dough for hamantaschen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10984\">\u003c/p>\n\u003cp>4. Roll out dough into a broad round, as if you're making a thickish sheet of pie dough. It's better to have it on the thicker side, maybe a quarter-inch or so, as the cookies are nicer when they're a little puffy, and also will be easier to fill and pinch if they're not super-skinny. \u003c/p>\n\u003cp>5. Using a cookie cutter or a drinking glass, stamp out circles of dough. Move the circles onto a cookie sheet, leaving an inch or so between each one. It's important to fill the rounds on the cookie sheet (rather than on the counter top) as they are hard to move without tearing once they're filled. The size is up to you; I usually use a cutter that's about 4 inches across, making a round the size of a smallish hamburger patty. \u003c/p>\n\u003cp>6. Place a generous tablespoon of filling in the center of each round. Fold the top sides of the circle into the middle and pinch the top into a point. Fold the bottom half up to meet the folded-in sides. Pinch each side to seal, forming a triangle with a patch of filling peeking out from the middle.\u003c/p>\n\u003cp>7. Bake for 20 minutes or so, until cookies are pale golden brown around the edges. Let cool on a rack. Note that the filling will be super-bubbling hot right out of the oven, so try to give them at least a few minutes' cooling time before you bite into your first one.\u003c/p>\n\u003cp>\u003cstrong>Apricot Lekvar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n7 oz apricot paste\u003cbr>\n1/2 cup water\u003cbr>\n2 tbsp lemon juice\u003cbr>\n2 tbsp orange juice\u003cbr>\n1 tablespoon grated orange zest\u003cbr>\n1/2 cup golden raisins\u003cbr>\n2 tbsp sugar or honey, or to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nTear apricot paste into bite-sized pieces. Place in a small, heavy saucepan with the rest of the ingredients. Warm over low heat, stirring frequently, until paste is soft and melting and raisins have plumped up, about 10-12 minutes. Let cool for a few minutes, then transfer to a food processor or blender. Puree until smooth. Taste and add more sugar or orange juice, as needed. Store in the refrigerator until needed. (If you have extra, it keeps for a very long time and is excellent on toast.)\u003c/p>\n\u003cp>\u003cstrong>Prune Lekvar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup water or orange juice\u003cbr>\n2 tbsp lemon juice\u003cbr>\n1 cup pitted prunes\u003cbr>\n1/2 cup raisins\u003cbr>\n2 tbsp sugar or honey\u003cbr>\n1/8 tsp cinnamon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nMix all ingredients together. Put them into the same pot you used for the apricot filling (no need to wash it out), and warm over low heat until prunes and raisins are soft and mushy, about 8-10 minutes. Let cool slightly, then puree. Store in the fridge until needed. Like the apricot filling, it keeps a very long time and tastes divine. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/samiramis-imports-san-francisco-2\">Samiramis Imports\u003c/a>, 2990 Mission St at 26th St., San Francisco. (415) 824-6556. \u003c/p>\n\n",
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"excerpt": "Happy Purim! It's time to celebrate Jewish Mardi Gras, and these cute, fruit-filled triangular cookies are the way to do it. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Happy Purim!\u003c/strong> Yes, today is the Jewish celebration of \u003ca href=\"http://en.wikipedia.org/wiki/Purim\">Purim\u003c/a>, a happy little holiday where costumes and drunken revelry are mandated, and rolling from house to house bringing gifts of food and drink is exactly what you're supposed to do. The party is mostly a secular one, a celebration of the bravery and resourcefulness of Queen Esther, favorite of Persia's King Ahasuerus. When Haman, one of the king's advisors, plotted to rid the kingdom of Jews, Esther went to the king, revealed her previously hidden Jewish identity and pleaded for her people to be spared. As a result, Haman got it in the neck instead of the Jews, and persecution was set aside for another day. \u003c/p>\n\u003cp>So, a fine reason to celebrate. At the synagogue, the story is read from the Book of Esther, and every time Haman is mentioned, noisemakers are cranked to drown out his name. Sometimes the story is acted out, in a goofy pageant called the Purimspiel. Many synagogues or community centers hold a Purim Carnival for kids. Who could resist games like \"Throw the Beanbag through Haman's Mouth\"? Best of all, of course, are the hamantaschen, cookies made in the shape of Haman's (supposedly) three-cornered hat and filled with a thick, sweet paste of apricots, prunes, or poppy seeds. \u003c/p>\n\u003cp>Clearly, this is a cookie born in Central Europe, brought over by immigrants raised on the buttery cookies, the poppy seeds, honey, spices and dried fruits found in baking traditions from Vienna to Budapest. What sets hamantaschen apart from, say, thumbprint cookies are their fillings: dense and sticky, full flavored and rich. Called lekvar, these are pastes, not jams, made from dried fruits plumped in juice and water, flavored with citrus and spices. Where jam would boil and run, lekvar stays put. \u003c/p>\n\u003cp>It's not impossible to find hamantaschen at bakeries around the Bay Area, especially at this time of year. But they're never anywhere near as good as homemade. Too often, the dough is sugar-cookie bland, the filling a thin scrape of rubbery goo. What you want is a fat, buttery-lemony cookie folded around a plump spoonful of rich fruitiness, something almost more mince pie than mere cookie. \u003c/p>\n\u003cp>Now, it's easy to find canned lekvars in the kosher section of any supermarket. Like so many prepared foods, though, they're often filled with unnecessary junk: high-fructose corn syrup, weird preservatives. Happily, though, making your own is easy, and the taste is well worth the tiny bit of effort put in at the blender. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You will, however, need to make a special trip for the apricot paste. Any shop specializing in Middle Eastern groceries will carry this, essentially a flat brick of lightly sweetened fruit leather. I've only ever seen one brand, made in Syria and wrapped in golden cellophane, with a beautiful blue label painted with bright orange apricots. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/apricot-paste500.jpg\" alt=\"apricot paste\" title=\"apricot paste\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-10985\">\u003c/p>\n\u003cp>While you're there, of course, you can browse for all kinds of other delicious things, like olives, thick yogurt, pink pickled turnips, mint tea, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">pomegranate molasses\u003c/a>, rose-petal jam, baba ghanoush, chunks of halvah ribboned with chocolate, fresh pita bread, crunchy melon seeds, belly-dancing videos, copper pots for making Turkish coffee, sesame candy, and more. I found mine (and all of the above) at Samiramis Imports in the Mission. \u003c/p>\n\u003cp>Apricot paste in hand, you can divide up the process over a few hours. Make the cookie dough and stash it in the fridge. Make the fillings, apricot first so you can reuse the pot and the blender without needing to wash them, since the darkness of the prune will absorb any remaining apricot stickiness. Roll out the dough, cut the rounds, move them onto cookie sheets and let little hands plop on the filling and pinch the three-cornered triangles. Bake, make tea or pour milk, and celebrate. And then bring a plateful to your neighbors. \u003c/p>\n\u003cp>\u003cstrong>Hamantaschen \u003c/strong>\u003cbr>\nBoth dough and fillings keep well in the refrigerator, so you can roll out and fill just a few cookies at a time. Then again, these are really delicious and fun to eat even for breakfast, since they're not overly rich or sweet. In my experience, even a whole batch doesn't last very long out of the oven. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 20 cookies\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/baked-cookie500.jpg\" alt=\"baked hamantaschen\" title=\"baked hamantaschen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10986\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 tbsp (1 stick, 4 oz) butter or margarine\u003cbr>\n1/2 cup + 2 tbsp sugar\u003cbr>\n1 egg\u003cbr>\n1 tsp vanilla\u003cbr>\n1 1/2 tbsp orange juice\u003cbr>\n1/2 tsp grated lemon rind\u003cbr>\n2 cups flour\u003cbr>\n1 1/4 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\nApricot and/or Prune Lekvar, recipe below\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cream butter and sugar until fluffy. Beat in egg, orange juice, and vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Stir flour into butter mixture, mixing gently until just combined. Add lemon zest and stir until dough is smooth. \u003c/p>\n\u003cp>2. Form into a ball, wrap in plastic wrap or pop into a resealable plastic bag.\u003cbr>\nChill in the refrigerator for at least 2 hours or overnight. (Otherwise dough will be too sticky to roll out.) While dough is chilling, making filling(s).\u003c/p>\n\u003cp>3. Preheat oven to 375 F. Lightly flour a large wooden cutting board or countertop. Because this dough tends to be sticky, it's easiest to roll it out with a sheet of waxed paper between the dough and the rolling pin. This will prevent the dough from sticking and tearing as you roll. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/dough500.jpg\" alt=\"dough for hamantaschen\" title=\"dough for hamantaschen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10984\">\u003c/p>\n\u003cp>4. Roll out dough into a broad round, as if you're making a thickish sheet of pie dough. It's better to have it on the thicker side, maybe a quarter-inch or so, as the cookies are nicer when they're a little puffy, and also will be easier to fill and pinch if they're not super-skinny. \u003c/p>\n\u003cp>5. Using a cookie cutter or a drinking glass, stamp out circles of dough. Move the circles onto a cookie sheet, leaving an inch or so between each one. It's important to fill the rounds on the cookie sheet (rather than on the counter top) as they are hard to move without tearing once they're filled. The size is up to you; I usually use a cutter that's about 4 inches across, making a round the size of a smallish hamburger patty. \u003c/p>\n\u003cp>6. Place a generous tablespoon of filling in the center of each round. Fold the top sides of the circle into the middle and pinch the top into a point. Fold the bottom half up to meet the folded-in sides. Pinch each side to seal, forming a triangle with a patch of filling peeking out from the middle.\u003c/p>\n\u003cp>7. Bake for 20 minutes or so, until cookies are pale golden brown around the edges. Let cool on a rack. Note that the filling will be super-bubbling hot right out of the oven, so try to give them at least a few minutes' cooling time before you bite into your first one.\u003c/p>\n\u003cp>\u003cstrong>Apricot Lekvar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n7 oz apricot paste\u003cbr>\n1/2 cup water\u003cbr>\n2 tbsp lemon juice\u003cbr>\n2 tbsp orange juice\u003cbr>\n1 tablespoon grated orange zest\u003cbr>\n1/2 cup golden raisins\u003cbr>\n2 tbsp sugar or honey, or to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nTear apricot paste into bite-sized pieces. Place in a small, heavy saucepan with the rest of the ingredients. Warm over low heat, stirring frequently, until paste is soft and melting and raisins have plumped up, about 10-12 minutes. Let cool for a few minutes, then transfer to a food processor or blender. Puree until smooth. Taste and add more sugar or orange juice, as needed. Store in the refrigerator until needed. (If you have extra, it keeps for a very long time and is excellent on toast.)\u003c/p>\n\u003cp>\u003cstrong>Prune Lekvar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup water or orange juice\u003cbr>\n2 tbsp lemon juice\u003cbr>\n1 cup pitted prunes\u003cbr>\n1/2 cup raisins\u003cbr>\n2 tbsp sugar or honey\u003cbr>\n1/8 tsp cinnamon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nMix all ingredients together. Put them into the same pot you used for the apricot filling (no need to wash it out), and warm over low heat until prunes and raisins are soft and mushy, about 8-10 minutes. Let cool slightly, then puree. Store in the fridge until needed. Like the apricot filling, it keeps a very long time and tastes divine. \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.yelp.com/biz/samiramis-imports-san-francisco-2\">Samiramis Imports\u003c/a>, 2990 Mission St at 26th St., San Francisco. (415) 824-6556. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Lunar New Year Sweet Rice Dumplings",
"title": "Lunar New Year Sweet Rice Dumplings",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-10888\" title=\"soi nuoc bowl\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_bowl.jpg\" alt=\"soi nuoc bowl\" width=\"400\" height=\"400\">\u003c/p>\n\u003cp>The Lunar New Year, or \u003ca href=\"http://en.wikipedia.org/wiki/T%E1%BA%BFt\">Tet\u003c/a> as my peeps call it, brings with it many favorite dishes. Fatty pork and sugar dominate the holiday table, harking back to a time when ingredients fat and sweet were much more difficult to obtain, precious to use, and delightfully rare to enjoy.\u003c/p>\n\u003cp>While I can now buy a 10-pound bag of sugar and an equal amount of meat for less money than a couple of movie tickets, the most traditional new year's dishes are still special for one resource that does remain valuable: time.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10893\" title=\"soi nuoc dough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_dough.jpg\" alt=\"soi nuoc dough\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>Soi Nuoc is one of those meditative, celebratory foods for me. It means, literally, Sticky Rice in Water. Unlike the Chinese, the Vietnamese can be rather literal and unromantic when naming their food. No matter. Who needs fancy language when you have in your hands a beautiful bowl with pale, round balls of chewiness floating in spicy-sweet ginger syrup? Inside hides a spoonful of rich filling: black sesame seeds or red bean paste or golden mung beans bound with lard. (These days, butter or oil makes a fine substitute for those of us watching our pork intake.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10889\" title=\"soi nuoc spooning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_spooning.jpg\" alt=\"soi nuoc spooning\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>Each perfect dumpling evokes purity and completeness. It celebrates the return of the festive, fertile full moon. It embodies the richness and sweetness of life. The sweet rice dumpling even inspire poets, such as the famed Ho Xuan Huong, an 18th-century Vietnamese woman famous for her intimate, elegant verses:\u003c/p>\n\u003cp>\u003cem> My body is white and my destiny round,\u003cbr>\nI float and sink, water and mountain.\u003cbr>\nHard or soft, I depend on the skills of\u003cbr>\nthe person who kneads me.\u003cbr>\nDespite everything, I always keep\u003cbr>\na consistent heart.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10887\" title=\"soi nuoc simmering\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_simmering.jpg\" alt=\"soi nuoc simmering\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>In China, where they're known as yuan xiao or tang yuan, the dumplings are traditionally served during the Lantern Festival, which falls on the 15th day of the 1st lunar month. During an especially important season, the festival comes on the first full moon of the new year and marks the end of the new year festivities. Here in San Francisco, this is typically the time when the Chinese New Year parade winds its way up the streets of Chinatown. The dumplings are also enjoyed throughout the year at many dessert houses throughout the Bay Area. Look for them on menus at your favorite Chinese restaurant or boba tea house.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10892\" title=\"soi nuoc mochiko\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_mochiko.jpg\" alt=\"soi nuoc mochiko\" width=\"400\" height=\"605\">\u003c/p>\n\u003cp>The recipe for soi nuoc is very simple. You can buy finely ground glutinous rice at nearly all Asian markets (look for California's own Blue Star Mochiko, produced by the Koda family in the San Joaquin Valley since the late 1940s). You'll need just a handful of other basic ingredients, a friend or two to help roll, several more to eat, and -- most importantly -- a break in your routine to enjoy the simple, sweet things in life.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10933\" title=\"soi nuoc burnt sugar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc-burnt-sugar.jpg\" alt=\"soi nuoc burnt sugar\" width=\"500\" height=\"161\">\u003c/p>\n\u003cp>\u003cstrong>GINGER SYRUP\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups sugar\u003cbr>\n2 cups boiling water\u003cbr>\n3 inches ginger root, peeled and crushed\u003c/p>\n\u003cp>In a small, heavy pot, melt the sugar over medium-high heat. Swirl for even melting, but do not stir to avoid crystallization. When the sugar is a dark amber, remove from heat and pour in the water -- take care, as it may splatter. Stir to melt the sugar completely. Add the ginger, return to low heat, and simmer for 10 minutes.\u003c/p>\n\u003cp>Alternatively, dissolve dark brown sugar in water and simmer with the ginger for 10 minutes. Don't tell your mom.\u003c/p>\n\u003cp>Remove the chunks of ginger and set the sauce aside.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10891\" title=\"soi nuoc fillings\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_fillings.jpg\" alt=\"soi nuoc fillings\" width=\"400\" height=\"264\">\u003cbr>\n\u003cstrong>SESAME FILLINGS\u003c/strong>\u003c/p>\n\u003cp>1/2 cup white sesame seeds\u003cbr>\n1/2 cup black sesame seeds\u003cbr>\n6 tablespoons lard or melted butter, divided\u003cbr>\n4 tablespoons sugar, divided\u003cbr>\nSalt\u003c/p>\n\u003cp>Toast the sesame seeds separately, taking care not to scorch them. In a mortar or pestle, blender or mini food processor, combine the white sesame seeds with 3 tablespoons butter, 2 tablespoons sugar and a pinch of salt. Puree to a thick, coarse paste. Transfer to a small bowl. Repeat with the black sesame seeds. Set both aside.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10890\" title=\"soi nuoc pieces\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_pieces.jpg\" alt=\"soi nuoc pieces\" width=\"400\" height=\"264\">\u003cbr>\n\u003cstrong>SWEET RICE DUMPLINGS\u003c/strong>\u003c/p>\n\u003cp>2 1/4 cups glutinous rice, plus more for kneading\u003cbr>\n1 cup very hot water\u003c/p>\n\u003cp>\u003cstrong>To make the dough:\u003c/strong> Place the rice in a large bowl and make dimples all over the surface with your fingers to encourage faster incorporation of the water. Pour the water evenly over the surface of the rice in a spiral, then immediately stir with a wooden spoon to mix into a shaggy dough. Transfer to a clean surface and knead for about 5 minutes to obtain a smooth, soft dough. Sprinkle lightly with additional rice flour, if needed, to prevent sticking to your hands or to the work surface. Roll the dough into a long log, cut into 24 pieces, and set aside, covered with a moist cloth.\u003c/p>\n\u003cp>\u003cstrong>To form the dumplings:\u003c/strong> Roll each piece of dough into a ball, flatten slightly, and then pinch up the outer edge to create a small bowl. Place about 1/2 teaspoon of sesame filling into the center, then gather up the side and pinch together to seal tightly. Roll again between your palms, pressing gently, to create a smooth ball. Continue with 18 of the pieces. Cut the remaining 6 pieces of dough into 4 smaller pieces, then roll each of those into a compact ball with no filling.\u003c/p>\n\u003cp>\u003cstrong>To cook the dumplings:\u003c/strong> Bring a large pot of water to a boil. Add the large, filled dumplings and boil for about 5 minutes. Add the small, unfilled dumplings and continue boiling for another 2 to 3 minutes. The dumplings will float to the surface of the water as they cook. Turn occasionally to keep them moist and evenly cooked.\u003c/p>\n\u003cp>Remove them from the water with a slotted spoon, place in a bowl of cold water to rinse away excess starch, and then transfer to the ginger syrup. Serve in individual bowls, mixing large dumplings with small ones and drizzling generously with the syrup.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226552/d\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday February 26 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about celebrating the food and traditions of the Chinese New Year with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a>.\u003c/strong>\u003c/p>\n\n",
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"excerpt": "In China, where they're known as yuan xiao or tang yuan, the dumplings are traditionally served during the Lantern Festival, which falls on the 15th day of the 1st lunar month. During an especially important season, the festival comes on the first full moon of the new year and marks the end of the new year festivities. Here in San Francisco, this is typically the time when the Chinese New Year parade winds its way up the streets of Chinatown. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-10888\" title=\"soi nuoc bowl\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_bowl.jpg\" alt=\"soi nuoc bowl\" width=\"400\" height=\"400\">\u003c/p>\n\u003cp>The Lunar New Year, or \u003ca href=\"http://en.wikipedia.org/wiki/T%E1%BA%BFt\">Tet\u003c/a> as my peeps call it, brings with it many favorite dishes. Fatty pork and sugar dominate the holiday table, harking back to a time when ingredients fat and sweet were much more difficult to obtain, precious to use, and delightfully rare to enjoy.\u003c/p>\n\u003cp>While I can now buy a 10-pound bag of sugar and an equal amount of meat for less money than a couple of movie tickets, the most traditional new year's dishes are still special for one resource that does remain valuable: time.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10893\" title=\"soi nuoc dough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_dough.jpg\" alt=\"soi nuoc dough\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>Soi Nuoc is one of those meditative, celebratory foods for me. It means, literally, Sticky Rice in Water. Unlike the Chinese, the Vietnamese can be rather literal and unromantic when naming their food. No matter. Who needs fancy language when you have in your hands a beautiful bowl with pale, round balls of chewiness floating in spicy-sweet ginger syrup? Inside hides a spoonful of rich filling: black sesame seeds or red bean paste or golden mung beans bound with lard. (These days, butter or oil makes a fine substitute for those of us watching our pork intake.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10889\" title=\"soi nuoc spooning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_spooning.jpg\" alt=\"soi nuoc spooning\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>Each perfect dumpling evokes purity and completeness. It celebrates the return of the festive, fertile full moon. It embodies the richness and sweetness of life. The sweet rice dumpling even inspire poets, such as the famed Ho Xuan Huong, an 18th-century Vietnamese woman famous for her intimate, elegant verses:\u003c/p>\n\u003cp>\u003cem> My body is white and my destiny round,\u003cbr>\nI float and sink, water and mountain.\u003cbr>\nHard or soft, I depend on the skills of\u003cbr>\nthe person who kneads me.\u003cbr>\nDespite everything, I always keep\u003cbr>\na consistent heart.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10887\" title=\"soi nuoc simmering\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_simmering.jpg\" alt=\"soi nuoc simmering\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>In China, where they're known as yuan xiao or tang yuan, the dumplings are traditionally served during the Lantern Festival, which falls on the 15th day of the 1st lunar month. During an especially important season, the festival comes on the first full moon of the new year and marks the end of the new year festivities. Here in San Francisco, this is typically the time when the Chinese New Year parade winds its way up the streets of Chinatown. The dumplings are also enjoyed throughout the year at many dessert houses throughout the Bay Area. Look for them on menus at your favorite Chinese restaurant or boba tea house.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10892\" title=\"soi nuoc mochiko\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_mochiko.jpg\" alt=\"soi nuoc mochiko\" width=\"400\" height=\"605\">\u003c/p>\n\u003cp>The recipe for soi nuoc is very simple. You can buy finely ground glutinous rice at nearly all Asian markets (look for California's own Blue Star Mochiko, produced by the Koda family in the San Joaquin Valley since the late 1940s). You'll need just a handful of other basic ingredients, a friend or two to help roll, several more to eat, and -- most importantly -- a break in your routine to enjoy the simple, sweet things in life.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10933\" title=\"soi nuoc burnt sugar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc-burnt-sugar.jpg\" alt=\"soi nuoc burnt sugar\" width=\"500\" height=\"161\">\u003c/p>\n\u003cp>\u003cstrong>GINGER SYRUP\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups sugar\u003cbr>\n2 cups boiling water\u003cbr>\n3 inches ginger root, peeled and crushed\u003c/p>\n\u003cp>In a small, heavy pot, melt the sugar over medium-high heat. Swirl for even melting, but do not stir to avoid crystallization. When the sugar is a dark amber, remove from heat and pour in the water -- take care, as it may splatter. Stir to melt the sugar completely. Add the ginger, return to low heat, and simmer for 10 minutes.\u003c/p>\n\u003cp>Alternatively, dissolve dark brown sugar in water and simmer with the ginger for 10 minutes. Don't tell your mom.\u003c/p>\n\u003cp>Remove the chunks of ginger and set the sauce aside.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10891\" title=\"soi nuoc fillings\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_fillings.jpg\" alt=\"soi nuoc fillings\" width=\"400\" height=\"264\">\u003cbr>\n\u003cstrong>SESAME FILLINGS\u003c/strong>\u003c/p>\n\u003cp>1/2 cup white sesame seeds\u003cbr>\n1/2 cup black sesame seeds\u003cbr>\n6 tablespoons lard or melted butter, divided\u003cbr>\n4 tablespoons sugar, divided\u003cbr>\nSalt\u003c/p>\n\u003cp>Toast the sesame seeds separately, taking care not to scorch them. In a mortar or pestle, blender or mini food processor, combine the white sesame seeds with 3 tablespoons butter, 2 tablespoons sugar and a pinch of salt. Puree to a thick, coarse paste. Transfer to a small bowl. Repeat with the black sesame seeds. Set both aside.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10890\" title=\"soi nuoc pieces\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_pieces.jpg\" alt=\"soi nuoc pieces\" width=\"400\" height=\"264\">\u003cbr>\n\u003cstrong>SWEET RICE DUMPLINGS\u003c/strong>\u003c/p>\n\u003cp>2 1/4 cups glutinous rice, plus more for kneading\u003cbr>\n1 cup very hot water\u003c/p>\n\u003cp>\u003cstrong>To make the dough:\u003c/strong> Place the rice in a large bowl and make dimples all over the surface with your fingers to encourage faster incorporation of the water. Pour the water evenly over the surface of the rice in a spiral, then immediately stir with a wooden spoon to mix into a shaggy dough. Transfer to a clean surface and knead for about 5 minutes to obtain a smooth, soft dough. Sprinkle lightly with additional rice flour, if needed, to prevent sticking to your hands or to the work surface. Roll the dough into a long log, cut into 24 pieces, and set aside, covered with a moist cloth.\u003c/p>\n\u003cp>\u003cstrong>To form the dumplings:\u003c/strong> Roll each piece of dough into a ball, flatten slightly, and then pinch up the outer edge to create a small bowl. Place about 1/2 teaspoon of sesame filling into the center, then gather up the side and pinch together to seal tightly. Roll again between your palms, pressing gently, to create a smooth ball. Continue with 18 of the pieces. Cut the remaining 6 pieces of dough into 4 smaller pieces, then roll each of those into a compact ball with no filling.\u003c/p>\n\u003cp>\u003cstrong>To cook the dumplings:\u003c/strong> Bring a large pot of water to a boil. Add the large, filled dumplings and boil for about 5 minutes. Add the small, unfilled dumplings and continue boiling for another 2 to 3 minutes. The dumplings will float to the surface of the water as they cook. Turn occasionally to keep them moist and evenly cooked.\u003c/p>\n\u003cp>Remove them from the water with a slotted spoon, place in a bowl of cold water to rinse away excess starch, and then transfer to the ginger syrup. Serve in individual bowls, mixing large dumplings with small ones and drizzling generously with the syrup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226552/d\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday February 26 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about celebrating the food and traditions of the Chinese New Year with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-10853\" title=\"olives and capers\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/olives-and-capers.jpg\" alt=\"olives and capers\" width=\"262\" height=\"350\">The olive tree has provided food, shelter, light, and lubrication to half of my ancestors for the past few thousand years. Those swarthy Mediterraneans who kindly passed along their sun-loving, cancer-resistant genes spent generation upon generation cultivating the fruit of this tree. In fact, some of them so closely associated themselves with it that they began to be called Olivieri, or \"the olive growers.\"\u003c/p>\n\u003cp>I can only imagine the horror they might feel if they knew that all those centuries of close association with and loving care for olives came to a sad genetic end with three children whose only experience with the fruit was sticking tinny-tasting canned black Mission olives on their finger tips like bulbous Goth press-on nails and sucking them off one by one.\u003c/p>\n\u003cp>Fortunately, I now have the utmost respect for olives.\u003c/p>\n\u003cp>As my tastes matured and (hopefully) refined, I came to experiment with higher quality olives-- nothing canned was allowed. First came the Greeks, like Kalamatas, and beautiful green Amfissas, which seem to have ended up in my martinis. Then came the French types, like the Niçoise and picholine, which ended up in my tapenades.\u003c/p>\n\u003cp>Tapenade. I've been an enormous fan of it for years, since I discovered that it satisfies not only my near-constant hunger for salt, but allows me to honor my ancestors without having to try too hard. It's a flavorful homage with a sharp, French twist, which suits me just fine. It is earthy and basic. Any sort of tarting up should be avoided.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For example (there is \u003cem>always\u003c/em> an example, you know), when I was young and foolish enough to attend culinary school, I found myself in a senior term \u003cem>garde manger\u003c/em> class. For those of you who don't know, garde manger is the department of a kitchen responsible for creating salads, hors d'oeuvres, aspics, and charcuterie. In more elaborate set-ups, the \u003cem>garde manger\u003c/em> also creates fabulous ice sculptures and salt dough fantasies. Think: cruise ship.\u003c/p>\n\u003cp>In our class, however, ice sculpting was out of the question, so we were invited/forced to create what are called \"mirrors.\" Now for those of you unclear on the idea, \"mirrors\" are platters of cold food, like sliced aspics and terrines, that are arranged upon, unsurprisingly, mirrors. In cooking school, each morsel is handled about twenty-seven thousand times by students eager to get things \"just right\" and then offered up to unsuspecting diners at discount prices.\u003c/p>\n\u003cp>I had been in charge of creating one such mirror to be presented to the public at one of our Friday luncheon buffets, just like a real restaurants might have. Unlike real restaurants, however, we had an entire week to create a single platter of food. There were two other students under me in whom I had no confidence whatsoever.\u003c/p>\n\u003cp>I decided that the three of use were going to stay true to the spirit of \u003cem>garde manger\u003c/em>, which was to create dishes using the leftovers of other departments. That was the way, after all, that restaurants increased their profit margins, wasn't it? All the other teams seemed to be ordering fresh, exotic ingredients: black truffles for a terrine (request denied), blue corn tortilla chips for an edible version of the Brazilian flag (approved). I was horribly smug. I was feeling superior.\u003c/p>\n\u003cp>And then, I was feeling sick. I was out of school for three days with the flu.\u003c/p>\n\u003cp>When I returned the day of the buffet, I discovered that I had been (understandably) replaced as mirror team leader. To my great joy, the woman in charge had taken the spirit of \u003cem>garde manger\u003c/em> to heart as well and refused to purchase any new ingredients. \"Maybe this won't be so bad, after all,\" I thought. I could offer advice here and there, but I could not insist upon anything. When I wandered over the the Brazilian team to compliment them on their design, but let them know as gently as possible that, though we may spell Brazil with a \"z,\" the folks of that country spelled it with an \"s\" on their flag, I was met with an unprintable expletive. After that, I made a promise to myself that I wouldn't say one more (expletive) word about anything for the rest of the day.\u003c/p>\n\u003cp>Which was a pity, since I returned to find my teammates placing precious little quenelles of tapenade upon little toasts that looked like the real thing, only shrunk to doll size. I had thought to caution them against quenelles, because quenelles of anything brownish in color are never a good idea because they would only remind people of what happens to their food after the important bits have been digested by the body.\u003c/p>\n\u003cp>Our mirror was going to look like a four-letter word beginning with \"s.\" Literally.\u003c/p>\n\u003cp>\"That tapenade needs some color, don't you think?\" asked the new team leader.\u003c/p>\n\u003cp>\"Well, what do \u003cem>you\u003c/em> think? You're the boss.\" is all I said. I was tired, getting over the flu, and I no longer cared.\u003c/p>\n\u003cp>\"I think it needs a garnish,\" she said.\u003c/p>\n\u003cp>She went off to the walk-in refrigerator to see what she could find. A few minutes later, she returned with a box of cherry tomatoes and some chives. With her sharp, 10\" chef's knife, she quartered the tiny cherry tomatoes and placed one on top of each quenelle. As a final flourish, she added two sprigs of chive.\u003c/p>\n\u003cp>It was brilliant. Out of scraps and nothing, she had created what looked like a small army of ladybugs-- each freshly-landed on its own, private pile of dung-- floating on rafts of toast. And the best part of it all was that she hadn't the faintest idea what little bit of genius she had created.\u003c/p>\n\u003cp>I can no longer recall what else was on that mirror alongside those ladybugs. Nor can I remember the third person on our team or what kind of grade we got for that wonderfully awful presentation. I do, however, remember that none of the guests lunching with us ate anything off our display. They did, however, come back to look. And point.\u003c/p>\n\u003cp>I hope my ancestors aren't rolling in their crumbling sun-bleached graves and family vaults over this sort of blasphemy. After all, I had nothing to do with it except let it happen. I would never let decent olives be treated in such a way again. Except, of course, to photograph it and share with you, dear reader.\u003c/p>\n\u003cp>We Mediterraneans, we are generous souls.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10852\" title=\"tapenade ladybugs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/tapenade-ladybugs.jpg\" alt=\"tapenade ladybugs\" width=\"262\" height=\"350\">\u003c/p>\n\u003cp>\u003cstrong>Olive Tapenade\u003c/strong>\u003c/p>\n\u003cp>This mindlessly simply dish hails from Marseilles-- a seaport town famous for many things one might expect seaport towns to be famous for: seafood dishes, like bouillabaisse; sailors, like Popeye (on his mother's side); and, of course, women whose income is derived from sailors, like Mme. Popeye.\u003c/p>\n\u003cp>Serve tapenade with whatever you like. It's excellent on toasted bread, slathered on chicken before or after baking, or alongside roasted fish. It plays well with tomatoes, too-- I just ask you to please not serve them as seen above, unless you are deliberately trying to make an unpleasant statement of some kind.\u003c/p>\n\u003cp>\u003cstrong>Makes about 1 cup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups of pitted Kalamata olives (Use whatever olives suit your taste: Niçoise, Gaeta, Nyons, etc.)\u003c/p>\n\u003cp>2 tablespoons capers\u003c/p>\n\u003cp>3 to 4 anchovies (use less or omit if you are not into them as much as I am)\u003c/p>\n\u003cp>1 clove crushed garlic\u003c/p>\n\u003cp>1 to 2 tablespoons of fresh lemon juice (add according to taste, naturally)\u003c/p>\n\u003cp>About 2 tablespoons extra virgin olive oil.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Toss olives, capers, anchovies, and garlic into a food processor. Pulse until roughly chopped. With one hand on the \"pulse\" button, drizzle in olive oil with your other hand and pulse until desired texture results (It is at its most charmingly rustic when left chunk-style. The photo shows one that has been made to smooth for the purposes of story). Add lemon juice to taste. Serve.\u003c/p>\n\n",
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"excerpt": "Tapenade. I've been an enormous fan of it for years, since I discovered that it satisfies not only my near-constant hunger for salt, but allows me to honor my ancestors without having to try too hard. It's a flavorful homage with a sharp, French twist, which suits me just fine. It is earthy and basic. Any sort of tarting up should be avoided.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-10853\" title=\"olives and capers\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/olives-and-capers.jpg\" alt=\"olives and capers\" width=\"262\" height=\"350\">The olive tree has provided food, shelter, light, and lubrication to half of my ancestors for the past few thousand years. Those swarthy Mediterraneans who kindly passed along their sun-loving, cancer-resistant genes spent generation upon generation cultivating the fruit of this tree. In fact, some of them so closely associated themselves with it that they began to be called Olivieri, or \"the olive growers.\"\u003c/p>\n\u003cp>I can only imagine the horror they might feel if they knew that all those centuries of close association with and loving care for olives came to a sad genetic end with three children whose only experience with the fruit was sticking tinny-tasting canned black Mission olives on their finger tips like bulbous Goth press-on nails and sucking them off one by one.\u003c/p>\n\u003cp>Fortunately, I now have the utmost respect for olives.\u003c/p>\n\u003cp>As my tastes matured and (hopefully) refined, I came to experiment with higher quality olives-- nothing canned was allowed. First came the Greeks, like Kalamatas, and beautiful green Amfissas, which seem to have ended up in my martinis. Then came the French types, like the Niçoise and picholine, which ended up in my tapenades.\u003c/p>\n\u003cp>Tapenade. I've been an enormous fan of it for years, since I discovered that it satisfies not only my near-constant hunger for salt, but allows me to honor my ancestors without having to try too hard. It's a flavorful homage with a sharp, French twist, which suits me just fine. It is earthy and basic. Any sort of tarting up should be avoided.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For example (there is \u003cem>always\u003c/em> an example, you know), when I was young and foolish enough to attend culinary school, I found myself in a senior term \u003cem>garde manger\u003c/em> class. For those of you who don't know, garde manger is the department of a kitchen responsible for creating salads, hors d'oeuvres, aspics, and charcuterie. In more elaborate set-ups, the \u003cem>garde manger\u003c/em> also creates fabulous ice sculptures and salt dough fantasies. Think: cruise ship.\u003c/p>\n\u003cp>In our class, however, ice sculpting was out of the question, so we were invited/forced to create what are called \"mirrors.\" Now for those of you unclear on the idea, \"mirrors\" are platters of cold food, like sliced aspics and terrines, that are arranged upon, unsurprisingly, mirrors. In cooking school, each morsel is handled about twenty-seven thousand times by students eager to get things \"just right\" and then offered up to unsuspecting diners at discount prices.\u003c/p>\n\u003cp>I had been in charge of creating one such mirror to be presented to the public at one of our Friday luncheon buffets, just like a real restaurants might have. Unlike real restaurants, however, we had an entire week to create a single platter of food. There were two other students under me in whom I had no confidence whatsoever.\u003c/p>\n\u003cp>I decided that the three of use were going to stay true to the spirit of \u003cem>garde manger\u003c/em>, which was to create dishes using the leftovers of other departments. That was the way, after all, that restaurants increased their profit margins, wasn't it? All the other teams seemed to be ordering fresh, exotic ingredients: black truffles for a terrine (request denied), blue corn tortilla chips for an edible version of the Brazilian flag (approved). I was horribly smug. I was feeling superior.\u003c/p>\n\u003cp>And then, I was feeling sick. I was out of school for three days with the flu.\u003c/p>\n\u003cp>When I returned the day of the buffet, I discovered that I had been (understandably) replaced as mirror team leader. To my great joy, the woman in charge had taken the spirit of \u003cem>garde manger\u003c/em> to heart as well and refused to purchase any new ingredients. \"Maybe this won't be so bad, after all,\" I thought. I could offer advice here and there, but I could not insist upon anything. When I wandered over the the Brazilian team to compliment them on their design, but let them know as gently as possible that, though we may spell Brazil with a \"z,\" the folks of that country spelled it with an \"s\" on their flag, I was met with an unprintable expletive. After that, I made a promise to myself that I wouldn't say one more (expletive) word about anything for the rest of the day.\u003c/p>\n\u003cp>Which was a pity, since I returned to find my teammates placing precious little quenelles of tapenade upon little toasts that looked like the real thing, only shrunk to doll size. I had thought to caution them against quenelles, because quenelles of anything brownish in color are never a good idea because they would only remind people of what happens to their food after the important bits have been digested by the body.\u003c/p>\n\u003cp>Our mirror was going to look like a four-letter word beginning with \"s.\" Literally.\u003c/p>\n\u003cp>\"That tapenade needs some color, don't you think?\" asked the new team leader.\u003c/p>\n\u003cp>\"Well, what do \u003cem>you\u003c/em> think? You're the boss.\" is all I said. I was tired, getting over the flu, and I no longer cared.\u003c/p>\n\u003cp>\"I think it needs a garnish,\" she said.\u003c/p>\n\u003cp>She went off to the walk-in refrigerator to see what she could find. A few minutes later, she returned with a box of cherry tomatoes and some chives. With her sharp, 10\" chef's knife, she quartered the tiny cherry tomatoes and placed one on top of each quenelle. As a final flourish, she added two sprigs of chive.\u003c/p>\n\u003cp>It was brilliant. Out of scraps and nothing, she had created what looked like a small army of ladybugs-- each freshly-landed on its own, private pile of dung-- floating on rafts of toast. And the best part of it all was that she hadn't the faintest idea what little bit of genius she had created.\u003c/p>\n\u003cp>I can no longer recall what else was on that mirror alongside those ladybugs. Nor can I remember the third person on our team or what kind of grade we got for that wonderfully awful presentation. I do, however, remember that none of the guests lunching with us ate anything off our display. They did, however, come back to look. And point.\u003c/p>\n\u003cp>I hope my ancestors aren't rolling in their crumbling sun-bleached graves and family vaults over this sort of blasphemy. After all, I had nothing to do with it except let it happen. I would never let decent olives be treated in such a way again. Except, of course, to photograph it and share with you, dear reader.\u003c/p>\n\u003cp>We Mediterraneans, we are generous souls.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10852\" title=\"tapenade ladybugs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/tapenade-ladybugs.jpg\" alt=\"tapenade ladybugs\" width=\"262\" height=\"350\">\u003c/p>\n\u003cp>\u003cstrong>Olive Tapenade\u003c/strong>\u003c/p>\n\u003cp>This mindlessly simply dish hails from Marseilles-- a seaport town famous for many things one might expect seaport towns to be famous for: seafood dishes, like bouillabaisse; sailors, like Popeye (on his mother's side); and, of course, women whose income is derived from sailors, like Mme. Popeye.\u003c/p>\n\u003cp>Serve tapenade with whatever you like. It's excellent on toasted bread, slathered on chicken before or after baking, or alongside roasted fish. It plays well with tomatoes, too-- I just ask you to please not serve them as seen above, unless you are deliberately trying to make an unpleasant statement of some kind.\u003c/p>\n\u003cp>\u003cstrong>Makes about 1 cup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups of pitted Kalamata olives (Use whatever olives suit your taste: Niçoise, Gaeta, Nyons, etc.)\u003c/p>\n\u003cp>2 tablespoons capers\u003c/p>\n\u003cp>3 to 4 anchovies (use less or omit if you are not into them as much as I am)\u003c/p>\n\u003cp>1 clove crushed garlic\u003c/p>\n\u003cp>1 to 2 tablespoons of fresh lemon juice (add according to taste, naturally)\u003c/p>\n\u003cp>About 2 tablespoons extra virgin olive oil.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Toss olives, capers, anchovies, and garlic into a food processor. Pulse until roughly chopped. With one hand on the \"pulse\" button, drizzle in olive oil with your other hand and pulse until desired texture results (It is at its most charmingly rustic when left chunk-style. The photo shows one that has been made to smooth for the purposes of story). Add lemon juice to taste. Serve.\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/24/2010/02/freezer-and-pantry-food-for-soup.jpg\" alt=\"freezer and pantry food for soup\" title=\"freezer and pantry food for soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10828\">\u003cbr>\nI have a few extended family members who hate soup. For some reason, this really bugs me. As a lover of all chowders, consommés, gumbos and bisques, I take it almost as a personal affront that they have no interest in homemade chicken or mushroom soup, clam chowder, or minestrone (particularly when I make them). Thankfully, my husband and children share my passion for all things steamy, creamy and brothy.\u003c/p>\n\u003cp>Knowing this, it won't surprise you to hear that we eat a lot of soup at my house. My daughters are actually little soup fanatics. It is a cure-all for any ill. Have the sniffles? Ask mom to make homemade chicken soup. Your friend was mean to you at recess? Take comfort in a cup of miso soup. It's rainy and cold outside? Then obviously we need cream of tomato soup with grilled cheese sandwiches. Yes, from head colds to just an all-around bad day, soup makes their lives a little brighter.\u003c/p>\n\u003cp>My daughters' hands-down favorite is a tie between homemade chicken soup and miso soup from our local sushi spot. But boiling a chicken takes time and the Japanese restaurant is a hassle to walk or drive to on a busy night. So, because necessity is the mother of invention, I've created a few easy-to-prepare soups that can be made in less than ten minutes from foods most of us have on hand in our freezers and pantries. As any working mom can tell you, quick and easy is essential for a week-night dinner, and these recipes are both; yet I also love how these homey dishes are made almost entirely of vegetables, making them just as nutritious for my family as they are tasty.\u003c/p>\n\u003cp>Now, I realize some of you may scoff at the idea of using frozen vegetables or canned tomatoes, but when you're trying to cook seasonally, they're really your only option in the winter if you want to use something that isn't either a root vegetable or a leafy green. Plus many frozen vegetables are picked at the height of the season, so, if you don't overcook them, their natural summer sweetness really comes through. \u003c/p>\n\u003cp>After quickly sautéing the vegetables, you just add in some chicken or vegetable stock, milk with butter, and a few seasonings; ten minutes later, you will see that these hearty and warm dishes are worthy of your full attention.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you have your own quick pantry or freezer soup recipe, I'd love to hear about it.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/cream-of-tomato-soup.jpg\" alt=\"cream of tomato soup\" title=\"cream of tomato soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10829\">\u003c/p>\n\u003cp>\u003cstrong>Homemade Cream of Tomato Soup\u003c/strong>\u003c/p>\n\u003cp>My husband's favorite childhood rainy-day lunch was Campbell's Tomato Soup with grilled cheese sandwiches. Too bad the poor guy grew up to have a wife who sneers at canned soups and refuses to buy them. But after years of eating this quick pantry soup, he's never looked back. Just like their dad, our kids are now eating cream of tomato soup with grilled cheese sandwiches on rainy days, although theirs lacks corn syrup and preservatives.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 15 oz can of diced tomatoes, crushed tomatoes, or whole plum tomatoes that have been blended.\u003cbr>\n1/2 medium onion diced\u003cbr>\n1 medium carrot diced\u003cbr>\n1 cup béchamel sauce (double recipe below)\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1 Tbsp flour\u003cbr>\n1 cup chicken or vegetable broth\u003cbr>\n1 Tbsp dried dill, oregano or basil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oil in a medium-sized pot.\u003cbr>\n2. Add onions and carrots and cook for 3-5 minutes or until onions start to become translucent.\u003cbr>\n3. Stir in tomatoes and then add in the broth and simmer for 5 minutes.\u003cbr>\n4. In a separate pot, make the béchamel sauce.\u003cbr>\n5. If tomatoes are chunky, puree using either a hand or stand blender.\u003cbr>\n6. Whisk the béchamel into the tomato mixture then stir in the dried herbs (dill, basil or oregano) and simmer for about three minutes.\u003cbr>\n7. Add salt and pepper to taste. Top with a dollop of sour cream or crème fraiche for added creaminess and some fresh basil or dill to garnish. Serve with grilled cheese sandwiches.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/frozen-pea-soup.jpg\" alt=\"frozen pea soup\" title=\"frozen pea soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10830\">\u003c/p>\n\u003cp>\u003cstrong>Broken Freezer Frozen Pea Soup\u003c/strong>\u003c/p>\n\u003cp>This soup was invented after my freezer broke. While cleaning out the defrosting mess, I realized that I have a problem buying frozen peas. Now I am not being hyperbolic here. I had 7 bags of frozen peas in my freezer. Why did I have 7 bags of peas? I am asking myself that same question. In any case, this soup is fast, easy, and even uses leftover mashed potatoes or rice, if you have those on hand. If not, you can plop in some béchamel for substance and creaminess.\u003cbr>\n\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 bag frozen peas\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1 Tbsp butter\u003cbr>\n1/2 onion or 1/4 cup shallots finely chopped\u003cbr>\n2 cups chicken or vegetable broth\u003cbr>\n1/2 cup leftover mashed potatoes, the inside of a baked potato, or cooked rice. If you don’t have any of these around, just use 1/2 cup béchamel sauce (see recipe below).\u003cbr>\n1/4 cup milk\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oil and butter in a medium-sized pot.\u003cbr>\n2. Add onions and cook until translucent.\u003cbr>\n3. Add peas and cook for a few minutes.\u003cbr>\n4. Add broth and simmer for five minutes.\u003cbr>\n5. Add potatoes, rice or béchamel sauce and then add the remaining milk. If using béchamel sauce, wait until step 6 sto see if the soup needs to be thinned a bit before adding the extra 1/4 cup milk. Mix thoroughly.\u003cbr>\n6. Puree ingredients thoroughly using either a hand or stand blender. If using béchamel sauce, add the remaining milk now only if soup needs to be thinned a bit.\u003cbr>\n7. Add salt and pepper to taste and serve with a splash of olive oil or a small dollop of crème fraiche. Serve with bread.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/cream-of-corn-chowder.jpg\" alt=\"cream of corn chowder\" title=\"cream of corn chowder\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10831\">\u003c/p>\n\u003cp>\u003cstrong>Creamy Corn Chowder with Pancetta and Peppers\u003c/strong>\u003c/p>\n\u003cp>I love the natural sweet flavor of corn in this easy-to-prepare soup. The pancetta adds a great salty flavor, but if you prefer to keep this dish vegetarian, just omit it. Bursting with flavor, this is the perfect soup for a weekend lunch or weeknight dinner. Serve with quesadillas or a big salad.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 16 oz bag frozen corn kernels\u003cbr>\n1/4 cup chopped peppers (pasilla are nice, but you can also use red, yellow or green bell peppers or even a can of chopped roasted peppers)\u003cbr>\n1/4 cup chopped pancetta or bacon (optional)\u003cbr>\n1/4 cup chopped shallots, onions, or green onions\u003cbr>\n2 cups chicken or vegetable broth\u003cbr>\n1 tsp olive oil\u003cbr>\n1 Tbsp butter\u003cbr>\n1/2 cup whole or low-fat milk\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oil in a medium-sized pot and sauté chopped pancetta on medium-high heat for 2 minutes.\u003cbr>\n2. Add onions and peppers and cook for 3-5 minutes or until vegetables soften\u003cbr>\n3. Add corn and cook on medium-high for a few minutes.\u003cbr>\n4. Add in broth and cook at a low boil for 3-5 minutes.\u003cbr>\n5. Puree using a hand or stand blender.\u003cbr>\n6. Add the milk and and simmer for a few minutes.\u003cbr>\n7. Salt and pepper to taste. If desired, top with a chopped cilantro or another herb to garnish.\u003c/p>\n\u003cp>\u003cstrong>Béchamel Sauce\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> 1/2 cup\u003cbr>\n1/2 cup whole or low-fat milk\u003cbr>\n2 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\ndash of salt, pepper and nutmeg\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Preparation:\u003cbr>\n1. melt butter and then mix in the flour to create a roux.\u003cbr>\n2. Add in the milk and simmer until it thickens.\u003cbr>\n3. Season with salt, pepper and a dash of nutmeg to taste.\u003c/p>\n\n",
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"excerpt": "I've created a few easy-to-make soups that can be made in less than ten minutes from foods most of us have on hand in our freezers and pantries. As any working mom can tell you, quick and easy is essential for a week-night dinner, and these recipes are both; yet I also love how these homey pantry soups are made almost entirely of vegetables, making them just as nutritious for my family as they are tasty.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/freezer-and-pantry-food-for-soup.jpg\" alt=\"freezer and pantry food for soup\" title=\"freezer and pantry food for soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10828\">\u003cbr>\nI have a few extended family members who hate soup. For some reason, this really bugs me. As a lover of all chowders, consommés, gumbos and bisques, I take it almost as a personal affront that they have no interest in homemade chicken or mushroom soup, clam chowder, or minestrone (particularly when I make them). Thankfully, my husband and children share my passion for all things steamy, creamy and brothy.\u003c/p>\n\u003cp>Knowing this, it won't surprise you to hear that we eat a lot of soup at my house. My daughters are actually little soup fanatics. It is a cure-all for any ill. Have the sniffles? Ask mom to make homemade chicken soup. Your friend was mean to you at recess? Take comfort in a cup of miso soup. It's rainy and cold outside? Then obviously we need cream of tomato soup with grilled cheese sandwiches. Yes, from head colds to just an all-around bad day, soup makes their lives a little brighter.\u003c/p>\n\u003cp>My daughters' hands-down favorite is a tie between homemade chicken soup and miso soup from our local sushi spot. But boiling a chicken takes time and the Japanese restaurant is a hassle to walk or drive to on a busy night. So, because necessity is the mother of invention, I've created a few easy-to-prepare soups that can be made in less than ten minutes from foods most of us have on hand in our freezers and pantries. As any working mom can tell you, quick and easy is essential for a week-night dinner, and these recipes are both; yet I also love how these homey dishes are made almost entirely of vegetables, making them just as nutritious for my family as they are tasty.\u003c/p>\n\u003cp>Now, I realize some of you may scoff at the idea of using frozen vegetables or canned tomatoes, but when you're trying to cook seasonally, they're really your only option in the winter if you want to use something that isn't either a root vegetable or a leafy green. Plus many frozen vegetables are picked at the height of the season, so, if you don't overcook them, their natural summer sweetness really comes through. \u003c/p>\n\u003cp>After quickly sautéing the vegetables, you just add in some chicken or vegetable stock, milk with butter, and a few seasonings; ten minutes later, you will see that these hearty and warm dishes are worthy of your full attention.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you have your own quick pantry or freezer soup recipe, I'd love to hear about it.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/cream-of-tomato-soup.jpg\" alt=\"cream of tomato soup\" title=\"cream of tomato soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10829\">\u003c/p>\n\u003cp>\u003cstrong>Homemade Cream of Tomato Soup\u003c/strong>\u003c/p>\n\u003cp>My husband's favorite childhood rainy-day lunch was Campbell's Tomato Soup with grilled cheese sandwiches. Too bad the poor guy grew up to have a wife who sneers at canned soups and refuses to buy them. But after years of eating this quick pantry soup, he's never looked back. Just like their dad, our kids are now eating cream of tomato soup with grilled cheese sandwiches on rainy days, although theirs lacks corn syrup and preservatives.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 15 oz can of diced tomatoes, crushed tomatoes, or whole plum tomatoes that have been blended.\u003cbr>\n1/2 medium onion diced\u003cbr>\n1 medium carrot diced\u003cbr>\n1 cup béchamel sauce (double recipe below)\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1 Tbsp flour\u003cbr>\n1 cup chicken or vegetable broth\u003cbr>\n1 Tbsp dried dill, oregano or basil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oil in a medium-sized pot.\u003cbr>\n2. Add onions and carrots and cook for 3-5 minutes or until onions start to become translucent.\u003cbr>\n3. Stir in tomatoes and then add in the broth and simmer for 5 minutes.\u003cbr>\n4. In a separate pot, make the béchamel sauce.\u003cbr>\n5. If tomatoes are chunky, puree using either a hand or stand blender.\u003cbr>\n6. Whisk the béchamel into the tomato mixture then stir in the dried herbs (dill, basil or oregano) and simmer for about three minutes.\u003cbr>\n7. Add salt and pepper to taste. Top with a dollop of sour cream or crème fraiche for added creaminess and some fresh basil or dill to garnish. Serve with grilled cheese sandwiches.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/frozen-pea-soup.jpg\" alt=\"frozen pea soup\" title=\"frozen pea soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10830\">\u003c/p>\n\u003cp>\u003cstrong>Broken Freezer Frozen Pea Soup\u003c/strong>\u003c/p>\n\u003cp>This soup was invented after my freezer broke. While cleaning out the defrosting mess, I realized that I have a problem buying frozen peas. Now I am not being hyperbolic here. I had 7 bags of frozen peas in my freezer. Why did I have 7 bags of peas? I am asking myself that same question. In any case, this soup is fast, easy, and even uses leftover mashed potatoes or rice, if you have those on hand. If not, you can plop in some béchamel for substance and creaminess.\u003cbr>\n\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 bag frozen peas\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1 Tbsp butter\u003cbr>\n1/2 onion or 1/4 cup shallots finely chopped\u003cbr>\n2 cups chicken or vegetable broth\u003cbr>\n1/2 cup leftover mashed potatoes, the inside of a baked potato, or cooked rice. If you don’t have any of these around, just use 1/2 cup béchamel sauce (see recipe below).\u003cbr>\n1/4 cup milk\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oil and butter in a medium-sized pot.\u003cbr>\n2. Add onions and cook until translucent.\u003cbr>\n3. Add peas and cook for a few minutes.\u003cbr>\n4. Add broth and simmer for five minutes.\u003cbr>\n5. Add potatoes, rice or béchamel sauce and then add the remaining milk. If using béchamel sauce, wait until step 6 sto see if the soup needs to be thinned a bit before adding the extra 1/4 cup milk. Mix thoroughly.\u003cbr>\n6. Puree ingredients thoroughly using either a hand or stand blender. If using béchamel sauce, add the remaining milk now only if soup needs to be thinned a bit.\u003cbr>\n7. Add salt and pepper to taste and serve with a splash of olive oil or a small dollop of crème fraiche. Serve with bread.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/cream-of-corn-chowder.jpg\" alt=\"cream of corn chowder\" title=\"cream of corn chowder\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10831\">\u003c/p>\n\u003cp>\u003cstrong>Creamy Corn Chowder with Pancetta and Peppers\u003c/strong>\u003c/p>\n\u003cp>I love the natural sweet flavor of corn in this easy-to-prepare soup. The pancetta adds a great salty flavor, but if you prefer to keep this dish vegetarian, just omit it. Bursting with flavor, this is the perfect soup for a weekend lunch or weeknight dinner. Serve with quesadillas or a big salad.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 16 oz bag frozen corn kernels\u003cbr>\n1/4 cup chopped peppers (pasilla are nice, but you can also use red, yellow or green bell peppers or even a can of chopped roasted peppers)\u003cbr>\n1/4 cup chopped pancetta or bacon (optional)\u003cbr>\n1/4 cup chopped shallots, onions, or green onions\u003cbr>\n2 cups chicken or vegetable broth\u003cbr>\n1 tsp olive oil\u003cbr>\n1 Tbsp butter\u003cbr>\n1/2 cup whole or low-fat milk\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oil in a medium-sized pot and sauté chopped pancetta on medium-high heat for 2 minutes.\u003cbr>\n2. Add onions and peppers and cook for 3-5 minutes or until vegetables soften\u003cbr>\n3. Add corn and cook on medium-high for a few minutes.\u003cbr>\n4. Add in broth and cook at a low boil for 3-5 minutes.\u003cbr>\n5. Puree using a hand or stand blender.\u003cbr>\n6. Add the milk and and simmer for a few minutes.\u003cbr>\n7. Salt and pepper to taste. If desired, top with a chopped cilantro or another herb to garnish.\u003c/p>\n\u003cp>\u003cstrong>Béchamel Sauce\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> 1/2 cup\u003cbr>\n1/2 cup whole or low-fat milk\u003cbr>\n2 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\ndash of salt, pepper and nutmeg\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Preparation:\u003cbr>\n1. melt butter and then mix in the flour to create a roux.\u003cbr>\n2. Add in the milk and simmer until it thickens.\u003cbr>\n3. Season with salt, pepper and a dash of nutmeg to taste.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pork and Shrimp Dumplings (Jiao Zi)",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-1471.jpg\" alt=\"Chinese-New-Year-dumplings\" title=\"Chinese-New-Year-dumplings\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10804\">\u003c/p>\n\u003cp>The 15 day celebration of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">Chinese New Year \u003c/a>(or Lunar New Year, as many Asian cultures refer to it) comes to a close this weekend, and with it, so does my dumpling stash. Resembling little purses stuffed with riches, it is tradition to eat plenty of dumplings during this time because they symbolize prosperity. The more you eat, the more wealth and good fortune will come your way in the New Year. (Maybe I should save a batch to eat right before I do my taxes this year). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-037a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10817\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-043a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10818\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-046a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10819\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-055a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10820\"> \u003c/p>\n\u003cp>Dumplings are a bit of a time commitment to make, but if you can manage to enlist the help of a few friends, it'll go by in a flash, and you'll all be rewarded with more homemade dumplings than you can eat in one sitting. \u003c/p>\n\u003cp>My mom tells me that when she was young, she would stay up all night with her sisters, mom, and grandmother, sitting around the kitchen table making dumplings, preparing for the New Year's Eve feast. Instead of the savory \u003cem>jiao zi\u003c/em> that are more common in Northern China, they would make sweet dumplings called \u003cem>jeen duy\u003c/em>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You may have seen them out at dim sum. They're made with a chewy, glutinous rice flour dough, filled with a lotus seed or red bean paste, rolled in white sesame seeds, and fried to a golden crisp. The best are the ones that have a very light, thin layer of dough that gives way with an airy crunch when you bite into it, revealing a generous amount of sweet filling. \u003c/p>\n\u003cp>My mom and her sisters would create an assembly line, and together, they would make hundreds of perfectly round, little, jeen duy to carry them and every auntie, third cousin, and neighbor through the New Year celebrations with something sweet to nibble on.\u003c/p>\n\u003cp>Without any sisters or a recipe for fresh glutinous rice dough up my sleeve, I decided to take a few liberties with my family traditions and instead, opted to fill my own assembly line with hungry friends, some store-bought wonton wrappers, and a Hua family recipe for jiao zi filling. \u003c/p>\n\u003cp>Time flew by and before we knew it, our bellies were full of dumpling goodness, our year was looking auspicious, and the freezer was stocked with handmade dumplings, ready to boil for any given easy weeknight dinner.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-066a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10816\"> \u003c/p>\n\u003cp>\u003cstrong>Pork and Shrimp Dumplings (Jiao Zi)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> approximately 80 dumplings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound ground pork\u003cbr>\n½ pound shrimp, peeled, cleaned, tails removed\u003cbr>\n8 dried Chinese mushrooms (1/2 cup after finely chopped)\u003cbr>\n1 onion (1/2 cup after diced and browned)\u003cbr>\n½ Napa cabbage (1 cup after finely shredded)\u003cbr>\n2 eggs\u003cbr>\n3 tablespoons mushroom-flavored soy sauce\u003cbr>\n2 tablespoons oyster sauce\u003cbr>\n1 ½ teaspoon sugar\u003cbr>\n1 teaspoon sesame oil\u003cbr>\n1 teaspoon salt\u003cbr>\n2 packages round wonton wrappers (1 pound each)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tSoak the dried mushrooms in hot water for about 15 minutes until softened. Squeeze the excess water out, remove stems, and chop into a fine dice.\u003cbr>\n2.\tDice the onion and brown in a frying pan.\u003cbr>\n3.\tFinely shred the cabbage until you have 1 cup.\u003cbr>\n4.\tPlace the shrimp in a food processor and pulse until it is a chunky mixture. Be careful not to over-process, you don't want to create a paste.\u003cbr>\n5.\tCombine the pork, shrimp, mushrooms, onion, cabbage, 1 beaten egg (reserve the other one to make an egg wash), and all the remaining seasonings.\u003cbr>\n6.\tKnead the mixture with your hands until just combined. Cover and chill for 10 minutes.\u003cbr>\n7.\tWhile mixture chills, line a few large baking sheets with paper towels and dust lightly with flour.\u003cbr>\n8.\tTake one of the wonton wrappers and place a small mound of filling in the center (don't over-fill or it will be hard to seal). Dip a finger in the egg wash and dab a little on the bottom half of the wrapper. Fold the top edge over and press to seal, creating a half-moon shape.\u003cbr>\n\u003cem>Note: If you're short on time or patience, you can cook up the dumplings at this point and have perfectly respectable and delicious jiao zi on your plate. But, if you are ambitious and want to try your hand at fancier looking jiao zi, go on to the next step to pleat your edge.\u003c/em>\u003cbr>\n9.\tMoisten the curved edge again, and using the thumb and forefinger of one hand, form pleats. Place the dumplings on the lined baking sheets as you complete them, arranging them in 1 layer so they don’t stick to one another.\u003cbr>\n10.\tCook the dumplings in a pot of boiling water (they're done when they float), or in a hot pan. If pan-searing, heat vegetable oil in a skillet until hot, but not smoking. Fry the dumplings until the bottoms are lightly golden, about 2-3 minutes, then add ½ cup water, cover with a lid, and cook until the liquid is evaporated and the bottoms of the dumplings are crisp, 8-10 minutes.\u003cbr>\n11.\tServe dumplings immediately with dipping sauce. \u003c/p>\n\u003cp>\u003cstrong>Dipping Sauce\u003c/strong>\u003cbr>\n1 tablespoon minced garlic\u003cbr>\n1 tablespoon minced ginger\u003cbr>\n2 tablespoons minced green onion\u003cbr>\n4 tablespoons sweet soy sauce\u003cbr>\n1 teaspoon sesame oil\u003cbr>\n½ teaspoon spice vinegar\u003cbr>\n½ teaspoon sugar\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226552/d\">Food and Wine This Week\u003c/a> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://blogs.kqed.org/food/\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about celebrating the food and traditions of the Chinese New Year with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a>.\u003c/strong>\u003c/p>\n\n",
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"excerpt": "Chinese New Year celebrations come to a close soon, and with that, so does my dumpling stash. Resembling little purses stuffed with riches, it is tradition to eat plenty of dumplings during this time because they symbolize prosperity.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-1471.jpg\" alt=\"Chinese-New-Year-dumplings\" title=\"Chinese-New-Year-dumplings\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10804\">\u003c/p>\n\u003cp>The 15 day celebration of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">Chinese New Year \u003c/a>(or Lunar New Year, as many Asian cultures refer to it) comes to a close this weekend, and with it, so does my dumpling stash. Resembling little purses stuffed with riches, it is tradition to eat plenty of dumplings during this time because they symbolize prosperity. The more you eat, the more wealth and good fortune will come your way in the New Year. (Maybe I should save a batch to eat right before I do my taxes this year). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-037a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10817\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-043a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10818\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-046a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10819\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-055a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10820\"> \u003c/p>\n\u003cp>Dumplings are a bit of a time commitment to make, but if you can manage to enlist the help of a few friends, it'll go by in a flash, and you'll all be rewarded with more homemade dumplings than you can eat in one sitting. \u003c/p>\n\u003cp>My mom tells me that when she was young, she would stay up all night with her sisters, mom, and grandmother, sitting around the kitchen table making dumplings, preparing for the New Year's Eve feast. Instead of the savory \u003cem>jiao zi\u003c/em> that are more common in Northern China, they would make sweet dumplings called \u003cem>jeen duy\u003c/em>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You may have seen them out at dim sum. They're made with a chewy, glutinous rice flour dough, filled with a lotus seed or red bean paste, rolled in white sesame seeds, and fried to a golden crisp. The best are the ones that have a very light, thin layer of dough that gives way with an airy crunch when you bite into it, revealing a generous amount of sweet filling. \u003c/p>\n\u003cp>My mom and her sisters would create an assembly line, and together, they would make hundreds of perfectly round, little, jeen duy to carry them and every auntie, third cousin, and neighbor through the New Year celebrations with something sweet to nibble on.\u003c/p>\n\u003cp>Without any sisters or a recipe for fresh glutinous rice dough up my sleeve, I decided to take a few liberties with my family traditions and instead, opted to fill my own assembly line with hungry friends, some store-bought wonton wrappers, and a Hua family recipe for jiao zi filling. \u003c/p>\n\u003cp>Time flew by and before we knew it, our bellies were full of dumpling goodness, our year was looking auspicious, and the freezer was stocked with handmade dumplings, ready to boil for any given easy weeknight dinner.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-066a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10816\"> \u003c/p>\n\u003cp>\u003cstrong>Pork and Shrimp Dumplings (Jiao Zi)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> approximately 80 dumplings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound ground pork\u003cbr>\n½ pound shrimp, peeled, cleaned, tails removed\u003cbr>\n8 dried Chinese mushrooms (1/2 cup after finely chopped)\u003cbr>\n1 onion (1/2 cup after diced and browned)\u003cbr>\n½ Napa cabbage (1 cup after finely shredded)\u003cbr>\n2 eggs\u003cbr>\n3 tablespoons mushroom-flavored soy sauce\u003cbr>\n2 tablespoons oyster sauce\u003cbr>\n1 ½ teaspoon sugar\u003cbr>\n1 teaspoon sesame oil\u003cbr>\n1 teaspoon salt\u003cbr>\n2 packages round wonton wrappers (1 pound each)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tSoak the dried mushrooms in hot water for about 15 minutes until softened. Squeeze the excess water out, remove stems, and chop into a fine dice.\u003cbr>\n2.\tDice the onion and brown in a frying pan.\u003cbr>\n3.\tFinely shred the cabbage until you have 1 cup.\u003cbr>\n4.\tPlace the shrimp in a food processor and pulse until it is a chunky mixture. Be careful not to over-process, you don't want to create a paste.\u003cbr>\n5.\tCombine the pork, shrimp, mushrooms, onion, cabbage, 1 beaten egg (reserve the other one to make an egg wash), and all the remaining seasonings.\u003cbr>\n6.\tKnead the mixture with your hands until just combined. Cover and chill for 10 minutes.\u003cbr>\n7.\tWhile mixture chills, line a few large baking sheets with paper towels and dust lightly with flour.\u003cbr>\n8.\tTake one of the wonton wrappers and place a small mound of filling in the center (don't over-fill or it will be hard to seal). Dip a finger in the egg wash and dab a little on the bottom half of the wrapper. Fold the top edge over and press to seal, creating a half-moon shape.\u003cbr>\n\u003cem>Note: If you're short on time or patience, you can cook up the dumplings at this point and have perfectly respectable and delicious jiao zi on your plate. But, if you are ambitious and want to try your hand at fancier looking jiao zi, go on to the next step to pleat your edge.\u003c/em>\u003cbr>\n9.\tMoisten the curved edge again, and using the thumb and forefinger of one hand, form pleats. Place the dumplings on the lined baking sheets as you complete them, arranging them in 1 layer so they don’t stick to one another.\u003cbr>\n10.\tCook the dumplings in a pot of boiling water (they're done when they float), or in a hot pan. If pan-searing, heat vegetable oil in a skillet until hot, but not smoking. Fry the dumplings until the bottoms are lightly golden, about 2-3 minutes, then add ½ cup water, cover with a lid, and cook until the liquid is evaporated and the bottoms of the dumplings are crisp, 8-10 minutes.\u003cbr>\n11.\tServe dumplings immediately with dipping sauce. \u003c/p>\n\u003cp>\u003cstrong>Dipping Sauce\u003c/strong>\u003cbr>\n1 tablespoon minced garlic\u003cbr>\n1 tablespoon minced ginger\u003cbr>\n2 tablespoons minced green onion\u003cbr>\n4 tablespoons sweet soy sauce\u003cbr>\n1 teaspoon sesame oil\u003cbr>\n½ teaspoon spice vinegar\u003cbr>\n½ teaspoon sugar\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226552/d\">Food and Wine This Week\u003c/a> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://blogs.kqed.org/food/\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about celebrating the food and traditions of the Chinese New Year with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a>.\u003c/strong>\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/24/2010/02/storefront500.jpg\" alt=\"Sauls Restaurant and Delicatessen \" title=\"Sauls Restaurant and Delicatessen \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10719\">\u003c/p>\n\u003cp>Who guards the culinary heritage of a culture? Where does authenticity reside, and who decides what it is? Can traditional foods change with the times, and if they do, are they still traditional? Can handmade salami made from grass-fed beef still call up memories of Grandma's Saturday-morning scrambled eggs and salami? In this age of massive multinational conglomerates, does brand loyalty mean anything anymore? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/housemade-soda500.jpg\" alt=\"housemade soda\" title=\"housemade soda\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10727\">\u003c/p>\n\u003cp>What's better-- the Dr. Brown's Cel-Ray tonic in the bottle you remember Grandpa drinking, now with high-fructose corn syrup included, or homemade celery soda infused with real celery seed, with less sugar and no packaging? How much do we pay-- in food miles, in feedlots, in calories-- for nostalgia? \u003c/p>\n\u003cp>All these questions, and more, were in the air at the \u003ca href=\"http://prod.jcceastbay.org/\">Jewish Community Center of the East Bay\u003c/a> in early February, as an overflow crowd squeezed into the main auditorium for a panel discussion on \"Referendum on The Deli Menu\" (Can the Jewish Deli be sustainable?) sponsored by \u003ca href=\"http://www.saulsdeli.com/\">Saul's\u003c/a>. Saul's, for those of you born without cravings for matzoh ball soup, is Berkeley's big, busy, much-loved Jewish deli. But ever since Karen Adelman and her husband Peter Levitt bought the deli in 1995, they've had what they call \"a stealthy, secret mission\" operating alongside their dedication to borscht and blintzes, corned beef and chicken in a pot. Their secret? A desire to pull the deli in line with contemporary attitudes about food and consumption, rather than letting it ossify like gefilte fish left too long in the fridge. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/karenadelman-peterlevitt500.jpg\" alt=\"Karen Adelman and Peter Levitt - owners of Sauls\" title=\"Karen Adelman and Peter Levitt - owners of Sauls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10721\">\u003c/p>\n\u003cp>To this end, towering sandwiches were slimmed down, no longer stacked with jaw-defying stacks of meat. Meats became sustainably ranched, grass-fed when possible. Vegetables started to come from local farms. Corn-syruped drinks were out; housemade sodas were in. Most recently, salami was dropped from the menu; Hebrew National, the only widely available brand of all-beef salami, is now owned by giant Con Agra. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/matzoball-soup500.jpg\" alt=\"matzo ball soup made from pastured chicken\" title=\"matzo ball soup made from pastured chicken\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10722\">\u003c/p>\n\u003cp>This being Berkeley, you'd think pasture-raised chicken soup would earn nothing but mazel tovs. But not everyone, it seemed, wanted consciousness-raising alongside their blintzes and brisket. There was pushback from some customers, and an overall question: How much could a deli change and still be a deli? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/grassfed-brisket500.jpg\" alt=\"grassfed brisket butterball potatoes and Riverdog chard\" title=\"grassfed brisket butterball potatoes and Riverdog chard\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10720\">\u003c/p>\n\u003cp>Hence the referendum, featuring Karen and Paul in conversation with Saul's regular and local superstar \u003ca href=\"http://www.michaelpollan.com/\">Michael Pollan\u003c/a>; green-business maven \u003ca href=\"http://www.natlogic.com/resources/publications/the-truth-about-green-business/\">Gil Friend\u003c/a>, \u003ca href=\"http://www.cityslickerfarms.org\">City Slickers Farms\u003c/a> founder (and self-described \"pastrami addict\" Willow Rosenthal, the whole moderated by \u003ca href=\"http://www.kcrw.com/people/kleiman_evan?role=host\">Evan Kleinman\u003c/a>, host of \u003ca href=\"http://www.kcrw.com/etc/programs/gf\">KRCW's Good Food\u003c/a>. \u003c/p>\n\u003cp>Having heard the phrase \"2 Jews, 3 opinions\" tossed around by my opinionated, argue-for-the-sake-of-it relatives all my life, I was ready for some Talmudic-level conflict, some heated words exchanged in the interest of radical change vs. How Bubbe Did It. \u003c/p>\n\u003cp>Alas, though, everyone on the panel agreed on nearly everything. Nostalgia is no excuse for a lack of conscience; if you care about eating locally, organically, sustainably and/or humanely at home, why should a Jewish deli give you a free pass to wallow in feedlot beef or syrupy soda? \u003c/p>\n\u003cp>Said Peter, \"We started with not wanting to sell meat we wouldn't eat. We want to drag the deli out of the museum, let it breathe with the seasons for a change.\" Right now, his challenge is corned beef: the grass-fed beef from local Marin Sun Farms, delicious as it is, isn't holding up to the 2- to 3-week brining process. It's been coming out dry and crumbly, probably due to being more muscled and less fatty that typical feedlot beef. \u003c/p>\n\u003cp>And then there's the menu problem: Saul's, like most delis, has a huge menu. There's the everyday menu, an equally long, but more international, seasonally-inspired specials menu, and then the \"secret\" menu of the more hard-core, Old World items--flanken, kishkes, things made with schmaltz and braised in gravy. Peter would like to see the menu shortened and made more manageable (and cost-effective); if that means no cold beet borscht in winter, so be it. \u003c/p>\n\u003cp>Says Karen, \"I think we should be leading, not just reacting. We're hungry for meaning and community, along with comfort food. We need to connect with our future as well as our past. I promise, no one will leave hungry!\"\u003c/p>\n\u003cp>Of course, even in Berkeley, there's room to toe more than one party line. If this were New York City, or Los Angeles, where deli culture, while battered, is still alive, one deli's decision to nix the salami would hardly generate SRO crowds at the 92nd St Y. But delis are few in the Bay Area, and so Saul's clientele takes any changes personally . But if there are Hebrew National fans and lox diehards out there, they're keeping quiet; the crowd claps and nods along with just about everything Pollan, Rosenthal, and Friend present, even recoiling a little in genteel horror at brightly colored slides of jaw-defying pastrami sandwiches teetering higher than Lady Gaga's heels. Those massive sandwiches, long the symbol of post-war abundance, a meaty slap in the face to immigrant privation, are no longer sustainable; as Peter points out, there's no way to provide that much meat, particularly if it's good, humanely raised meat, at a price regular customers can bear. \"Those huge sandwiches are killing the deli. You can't make money selling 12 oz of meat for $10 or $15. At a steakhouse, you'd pay $30 or $40 for that much meat, and you'd buy a bottle of wine.\" Instead, Karen and Peter want to offer their customers alternatives that taste good, with a little patient explanation to help it along. Already, the menu emphasizes smoked trout (farmed) over overfished salmon, and more and more Mediterranean inspired salads and vegetable dishes to go along with the potato pancakes and cheesecake. \u003c/p>\n\u003cp>Pollan, for one, sees the democratization of the food movement as a very good thing. \"Getting sustainable food into delis, taquerias, cheaper places, that's great because it makes it more accessible to everyone.\" Agrees Friend, \"We vote with our dollars every day.\"\u003c/p>\n\u003cp>If the deli is our secular synagogue, as Pollan muses, clearly this one is reform, maybe even reconstructionist. So fizz up an egg cream or raise a glass of borscht, and toast the new deli.\u003c/p>\n\u003cp>\u003cstrong>VIDEO CLIP OF EVENT:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0\" width=\"400\" height=\"264\">\u003cparam name=\"flashvars\" value=\"webhost=fora.tv&clipid=11451&cliptype=clip\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"movie\" value=\"http://fora.tv/embedded_player\">\u003cembed flashvars=\"webhost=fora.tv&clipid=11451&cliptype=clip\" src=\"http://fora.tv/embedded_player\" width=\"400\" height=\"264\" allowscriptaccess=\"always\" allowfullscreen=\"true\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.macromedia.com/go/getflashplayer\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Photos provided by \u003ca href=\"http://www.saulsdeli.com/\">Saul's\u003c/a>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Related Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.ethicurean.com/2010/02/15/jewish-deli/\">Saul's got SOLE: The Jewish deli in Berkeley evolves\u003c/a>\u003cbr>\nby \u003cem>Marc R. aka Mental Masala\u003c/em> at \u003ca href=\"http://www.ethicurean.com/\">The Ethicurean\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://civileats.com/2010/02/18/referendum-on-the-deli-menu-at-saul%E2%80%99s-restaurant-and-delicatessen-what-is-tradition/\">Referendum on the Deli Menu at Saul's Restaurant and Delicatessen: What is Tradition?\u003c/a>\u003cbr>\nby Vanessa Barrington at \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>\u003c/p>\n\n",
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"excerpt": "Is the 21st century deli still your grandmother's deli? Can pastrami love and food consciousness coexist? The owners of Saul's held a referendum at the Jewish Community Center of the East Bay to find out. ",
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"description": "Is the 21st century deli still your grandmother's deli? Can pastrami love and food consciousness coexist? The owners of Saul's held a referendum at the Jewish Community Center of the East Bay to find out. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/storefront500.jpg\" alt=\"Sauls Restaurant and Delicatessen \" title=\"Sauls Restaurant and Delicatessen \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10719\">\u003c/p>\n\u003cp>Who guards the culinary heritage of a culture? Where does authenticity reside, and who decides what it is? Can traditional foods change with the times, and if they do, are they still traditional? Can handmade salami made from grass-fed beef still call up memories of Grandma's Saturday-morning scrambled eggs and salami? In this age of massive multinational conglomerates, does brand loyalty mean anything anymore? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/housemade-soda500.jpg\" alt=\"housemade soda\" title=\"housemade soda\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10727\">\u003c/p>\n\u003cp>What's better-- the Dr. Brown's Cel-Ray tonic in the bottle you remember Grandpa drinking, now with high-fructose corn syrup included, or homemade celery soda infused with real celery seed, with less sugar and no packaging? How much do we pay-- in food miles, in feedlots, in calories-- for nostalgia? \u003c/p>\n\u003cp>All these questions, and more, were in the air at the \u003ca href=\"http://prod.jcceastbay.org/\">Jewish Community Center of the East Bay\u003c/a> in early February, as an overflow crowd squeezed into the main auditorium for a panel discussion on \"Referendum on The Deli Menu\" (Can the Jewish Deli be sustainable?) sponsored by \u003ca href=\"http://www.saulsdeli.com/\">Saul's\u003c/a>. Saul's, for those of you born without cravings for matzoh ball soup, is Berkeley's big, busy, much-loved Jewish deli. But ever since Karen Adelman and her husband Peter Levitt bought the deli in 1995, they've had what they call \"a stealthy, secret mission\" operating alongside their dedication to borscht and blintzes, corned beef and chicken in a pot. Their secret? A desire to pull the deli in line with contemporary attitudes about food and consumption, rather than letting it ossify like gefilte fish left too long in the fridge. \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/24/2010/02/karenadelman-peterlevitt500.jpg\" alt=\"Karen Adelman and Peter Levitt - owners of Sauls\" title=\"Karen Adelman and Peter Levitt - owners of Sauls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10721\">\u003c/p>\n\u003cp>To this end, towering sandwiches were slimmed down, no longer stacked with jaw-defying stacks of meat. Meats became sustainably ranched, grass-fed when possible. Vegetables started to come from local farms. Corn-syruped drinks were out; housemade sodas were in. Most recently, salami was dropped from the menu; Hebrew National, the only widely available brand of all-beef salami, is now owned by giant Con Agra. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/matzoball-soup500.jpg\" alt=\"matzo ball soup made from pastured chicken\" title=\"matzo ball soup made from pastured chicken\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10722\">\u003c/p>\n\u003cp>This being Berkeley, you'd think pasture-raised chicken soup would earn nothing but mazel tovs. But not everyone, it seemed, wanted consciousness-raising alongside their blintzes and brisket. There was pushback from some customers, and an overall question: How much could a deli change and still be a deli? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/grassfed-brisket500.jpg\" alt=\"grassfed brisket butterball potatoes and Riverdog chard\" title=\"grassfed brisket butterball potatoes and Riverdog chard\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10720\">\u003c/p>\n\u003cp>Hence the referendum, featuring Karen and Paul in conversation with Saul's regular and local superstar \u003ca href=\"http://www.michaelpollan.com/\">Michael Pollan\u003c/a>; green-business maven \u003ca href=\"http://www.natlogic.com/resources/publications/the-truth-about-green-business/\">Gil Friend\u003c/a>, \u003ca href=\"http://www.cityslickerfarms.org\">City Slickers Farms\u003c/a> founder (and self-described \"pastrami addict\" Willow Rosenthal, the whole moderated by \u003ca href=\"http://www.kcrw.com/people/kleiman_evan?role=host\">Evan Kleinman\u003c/a>, host of \u003ca href=\"http://www.kcrw.com/etc/programs/gf\">KRCW's Good Food\u003c/a>. \u003c/p>\n\u003cp>Having heard the phrase \"2 Jews, 3 opinions\" tossed around by my opinionated, argue-for-the-sake-of-it relatives all my life, I was ready for some Talmudic-level conflict, some heated words exchanged in the interest of radical change vs. How Bubbe Did It. \u003c/p>\n\u003cp>Alas, though, everyone on the panel agreed on nearly everything. Nostalgia is no excuse for a lack of conscience; if you care about eating locally, organically, sustainably and/or humanely at home, why should a Jewish deli give you a free pass to wallow in feedlot beef or syrupy soda? \u003c/p>\n\u003cp>Said Peter, \"We started with not wanting to sell meat we wouldn't eat. We want to drag the deli out of the museum, let it breathe with the seasons for a change.\" Right now, his challenge is corned beef: the grass-fed beef from local Marin Sun Farms, delicious as it is, isn't holding up to the 2- to 3-week brining process. It's been coming out dry and crumbly, probably due to being more muscled and less fatty that typical feedlot beef. \u003c/p>\n\u003cp>And then there's the menu problem: Saul's, like most delis, has a huge menu. There's the everyday menu, an equally long, but more international, seasonally-inspired specials menu, and then the \"secret\" menu of the more hard-core, Old World items--flanken, kishkes, things made with schmaltz and braised in gravy. Peter would like to see the menu shortened and made more manageable (and cost-effective); if that means no cold beet borscht in winter, so be it. \u003c/p>\n\u003cp>Says Karen, \"I think we should be leading, not just reacting. We're hungry for meaning and community, along with comfort food. We need to connect with our future as well as our past. I promise, no one will leave hungry!\"\u003c/p>\n\u003cp>Of course, even in Berkeley, there's room to toe more than one party line. If this were New York City, or Los Angeles, where deli culture, while battered, is still alive, one deli's decision to nix the salami would hardly generate SRO crowds at the 92nd St Y. But delis are few in the Bay Area, and so Saul's clientele takes any changes personally . But if there are Hebrew National fans and lox diehards out there, they're keeping quiet; the crowd claps and nods along with just about everything Pollan, Rosenthal, and Friend present, even recoiling a little in genteel horror at brightly colored slides of jaw-defying pastrami sandwiches teetering higher than Lady Gaga's heels. Those massive sandwiches, long the symbol of post-war abundance, a meaty slap in the face to immigrant privation, are no longer sustainable; as Peter points out, there's no way to provide that much meat, particularly if it's good, humanely raised meat, at a price regular customers can bear. \"Those huge sandwiches are killing the deli. You can't make money selling 12 oz of meat for $10 or $15. At a steakhouse, you'd pay $30 or $40 for that much meat, and you'd buy a bottle of wine.\" Instead, Karen and Peter want to offer their customers alternatives that taste good, with a little patient explanation to help it along. Already, the menu emphasizes smoked trout (farmed) over overfished salmon, and more and more Mediterranean inspired salads and vegetable dishes to go along with the potato pancakes and cheesecake. \u003c/p>\n\u003cp>Pollan, for one, sees the democratization of the food movement as a very good thing. \"Getting sustainable food into delis, taquerias, cheaper places, that's great because it makes it more accessible to everyone.\" Agrees Friend, \"We vote with our dollars every day.\"\u003c/p>\n\u003cp>If the deli is our secular synagogue, as Pollan muses, clearly this one is reform, maybe even reconstructionist. So fizz up an egg cream or raise a glass of borscht, and toast the new deli.\u003c/p>\n\u003cp>\u003cstrong>VIDEO CLIP OF EVENT:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0\" width=\"400\" height=\"264\">\u003cparam name=\"flashvars\" value=\"webhost=fora.tv&clipid=11451&cliptype=clip\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"movie\" value=\"http://fora.tv/embedded_player\">\u003cembed flashvars=\"webhost=fora.tv&clipid=11451&cliptype=clip\" src=\"http://fora.tv/embedded_player\" width=\"400\" height=\"264\" allowscriptaccess=\"always\" allowfullscreen=\"true\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.macromedia.com/go/getflashplayer\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Photos provided by \u003ca href=\"http://www.saulsdeli.com/\">Saul's\u003c/a>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Related Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.ethicurean.com/2010/02/15/jewish-deli/\">Saul's got SOLE: The Jewish deli in Berkeley evolves\u003c/a>\u003cbr>\nby \u003cem>Marc R. aka Mental Masala\u003c/em> at \u003ca href=\"http://www.ethicurean.com/\">The Ethicurean\u003c/a>\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://civileats.com/2010/02/18/referendum-on-the-deli-menu-at-saul%E2%80%99s-restaurant-and-delicatessen-what-is-tradition/\">Referendum on the Deli Menu at Saul's Restaurant and Delicatessen: What is Tradition?\u003c/a>\u003cbr>\nby Vanessa Barrington at \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Chipper Little Sunday Brunch",
"title": "A Chipper Little Sunday Brunch",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chipper-happy.jpg\" alt=\"chipper happy\" title=\"chipper happy\" width=\"253\" height=\"350\" class=\"alignleft size-full wp-image-10659\">This is Chipper-- a happy little \u003ca href=\"http://en.wikipedia.org/wiki/Meyer's_Parrot\">Meyer's Parrot\u003c/a> who loves all the usual parroty things like seeds, grapes, playful biting, and his roommates. He squawks and bobs and has the characteristic tuft of yellow feathers on the top of his head that reminds me of \u003ca href=\"http://www.riptaylor.com/\">Rip Taylor\u003c/a> every time I see him. There's only one problem-- Chipper isn't a \"he\" at all.\u003c/p>\n\u003cp>A little while back, I received a phone call from my friend Lyle:\u003c/p>\n\u003cp>\"Hey, uhhhh... Mike? So... \u003ca href=\"http://michaelprocopio.wordpress.com/2008/08/28/almond-cornmeal-cake-or-sundays-with-cybele/\">Cybele\u003c/a> and I just got back from Mexico and saw that Chipper just laid and egg. Cybele was wondering if you wanted to come over and eat it.\"\u003c/p>\n\u003cp>I was a little stunned. Not so much because of the odd invitation. I was delighted, in fact. It was more at the thought of my refusal to believe that Chipper was not, in fact, male. \u003cdel datetime=\"2010-02-19T10:09:52+00:00\">He's\u003c/del> She's laid eggs before-- four or five over the course of her twenty-one years. I realized that I was clearly struggling with the bird's gender assignment and was frustrated that, since she is \u003ca href=\"http://www.youtube.com/user/scooterman2006#p/u/2/mNI83sTHFXw\">not as verbal as other breeds of parrot\u003c/a>, I wouldn't be able to ask her how she felt about being a male trapped in a female body. Of course, it's more than likely that Chipper is completely happy in her female state. Thanks to years of therapy, I quickly understood that this was clearly my problem and not hers, so I moved on.\u003c/p>\n\u003cp>\"Sure,\" I replied, \"Why not?\" The egg was collected and refrigerated. Arrangements were made.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I arrived at Lyle and Cybele's home, I found still-warm-from-the-oven cornbread on the kitchen counter, along with freshly-made guacamole and salsa, some tortilla chips, and a pot of chili simmering on the stove. Chili. Oh, yes. I had forgotten it was Super Bowl Sunday. While millions of football fans across the country were preparing to eat their own chilis and nachos and what-have-yous, I had the feeling that we were possibly the only people in the country who would be eating parrot's egg.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/parrot-egg.jpg\" alt=\"parrot egg\" title=\"parrot egg\" width=\"350\" height=\"253\" class=\"alignnone size-full wp-image-10660\">\u003c/p>\n\u003cp>\"Do you want to see it?\" asked Cybele. She placed a small blue ceramic bowl in my hand in which the egg had made its home for the past several days. It was tiny. I'm not sure what else I was expecting to come out of an eight inch tall bird. I wondered what the hell I was going to do with one egg that was smaller than a watch face.\u003c/p>\n\u003cp>I didn't have to think long. All the ingredients were right there on the countertop: the guacamole, the tortillas, the salsa. What else could I make but huevos rancheros? Correction: what else could I make but one, little \u003cem>huevito\u003c/em> ranchero?\u003c/p>\n\u003cp>The trick, of course, was not to screw it up. Dropping it or breaking the yolk were out of the question-- this egg was too rare a thing to scramble. We discussed the best way to go about cooking the thing, which was to liberally coat one depression of a miniature muffin tin with olive oil spray, place the tin in a shallow amount of water, and heat gently-- very gently. I became nervous cracking the egg. It wasn't so much that Chipper had been let out of her cage to watch the action, but because, if I messed up, I would have to wait patiently for another two years before I'd get another chance to gourmandize the fruit of Chipper's womb. I gave the the shell a couple of swift taps with the dull end of a small knife. The shell was much softer and less calcified than a chicken's egg. I carefully peeled away the cracked bits that adhered to the thick \u003ca href=\"http://sites.ext.vt.edu/virtualfarm/poultry/poultry_eggparts.html\">inner membrane\u003c/a>, making a window large and smooth enough to safely release the yolk and albumen, then let it gently slide into the warm, waiting mini muffin tin.\u003c/p>\n\u003cp>\"Is it done yet?\" asked Lyle as he peered over my shoulder. \"It doesn't look done, but it has to be-- something that small shouldn't take so long. Is the heat on?\" The heat was on and it didn't look done at all-- the white of the egg was still opaque. I was treating it like a chicken egg. Since I nor anyone in my acquaintance had any prior parrot egg-frying experience, the white of the egg seemed like a sensible gauge.\u003c/p>\n\u003cp>I touched the thing with the tip of my index finger. It \u003cem>felt\u003c/em> done, so I pulled the tin from the heat and let it rest briefly as I prepared the egg's accessories. We were all pleased. I was surprised by how cute an egg dish could be.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/huevito-ranchero.jpg\" alt=\"huevito ranchero\" title=\"huevito ranchero\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-10661\">\u003c/p>\n\u003cp>It was, of course, on the small side. I could have fit the whole thing into my mouth at one go. Fortunately, I remembered that I was eating something very special and that the producer of this little pre-chili amuse bouche was perched directly behind me, making a mess of the bit of corn bread Cybele had just given her. I turned around and showed Chipper the plate. She cocked her head a little and then lunged at it. Would it be okay if she ended up eating some of her own egg? I quietly decided to myself that this was one moral question I did not care to find out-- I was too hungry and hung over from the night before to deal with such things. I merely thanked Chipper for the food I was about to receive. I felt as though I were saying some sort of Grace before supper, except, this time, I was saying it to an actual, living creature that I could reach out and physically touch, not an invisible deity. I turned my back again, uncertain of what Chipper's feelings might actually be regarding the matter, and tucked in and thought to myself, \"Is this rude? Do farmers ever eat eggs in front of their own chickens? What's the etiquette here?\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/egg-in-hand.jpg\" alt=\"egg in hand\" title=\"egg in hand\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-10662\">\u003c/p>\n\u003cp>I cut off a small amount of egg white and placed it on my tongue. It tasted oddly citrusy and I said as much. I asked Cybele what Chipper like to eat. \"Oh, lots of seeds and grains. Oh, and grapes. Chipper loves grapes,\" she replied. The list went, but nowhere was anything in the citrus family mentioned. So the top note was this little birds own, special addition. Lyle and Cybele then each took a little taste. That's pretty much all one could do with the thing-- it was gone after that. One perfect little parrot's egg gone after three tiny, thoughtful bites. I sat there thinking to myself, \"Is that... all there is?\" I tried to remain as dead pan as Peggy Lee herself. I didn't want to offend Chipper.\u003c/p>\n\u003cp>Overall, I'm glad I got to try the egg. None of the pets I've cared for in my lifetime have ever given me anything as useful as something to eat. Sure, the cat had left several snack offerings, but sunbaked lizards and half-chewed finches are too much trouble to cook. And, before anyone utters a \"How could you?\", it's not as if Chipper was going to make use of the thing-- it was unfertilized. Perhaps we just spared her effort summoning any sort of maternal instinct the embarrassment of going through the motions of caring for something that would never become anything else if left to its own devices. Maybe it was better that we did let that egg become something else, like food. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Whatever the case may be, thanks Chipper, you've given new meaning to the term \"pet food.\" I do hope we did your little egg justice. Maybe the next time around, we'll do something even more fun with it, like make a tiny soufflé studded with seeds and grapes in your honor or simply soft-boil it and serve it on miniature toast. We've got another two years to come up with a menu plan.\u003c/p>\n\n",
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"excerpt": "A little while back, I received a phone call from my friend Lyle:\r\n\r\n\"Hey, uhhhh... Mike? So... Cybele and I just got back from Mexico and saw that Chipper just laid and egg. Cybele was wondering if you wanted to come over and eat it.\"\r\n",
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"description": "A little while back, I received a phone call from my friend Lyle:\r\n\r\n"Hey, uhhhh... Mike? So... Cybele and I just got back from Mexico and saw that Chipper just laid and egg. Cybele was wondering if you wanted to come over and eat it."\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chipper-happy.jpg\" alt=\"chipper happy\" title=\"chipper happy\" width=\"253\" height=\"350\" class=\"alignleft size-full wp-image-10659\">This is Chipper-- a happy little \u003ca href=\"http://en.wikipedia.org/wiki/Meyer's_Parrot\">Meyer's Parrot\u003c/a> who loves all the usual parroty things like seeds, grapes, playful biting, and his roommates. He squawks and bobs and has the characteristic tuft of yellow feathers on the top of his head that reminds me of \u003ca href=\"http://www.riptaylor.com/\">Rip Taylor\u003c/a> every time I see him. There's only one problem-- Chipper isn't a \"he\" at all.\u003c/p>\n\u003cp>A little while back, I received a phone call from my friend Lyle:\u003c/p>\n\u003cp>\"Hey, uhhhh... Mike? So... \u003ca href=\"http://michaelprocopio.wordpress.com/2008/08/28/almond-cornmeal-cake-or-sundays-with-cybele/\">Cybele\u003c/a> and I just got back from Mexico and saw that Chipper just laid and egg. Cybele was wondering if you wanted to come over and eat it.\"\u003c/p>\n\u003cp>I was a little stunned. Not so much because of the odd invitation. I was delighted, in fact. It was more at the thought of my refusal to believe that Chipper was not, in fact, male. \u003cdel datetime=\"2010-02-19T10:09:52+00:00\">He's\u003c/del> She's laid eggs before-- four or five over the course of her twenty-one years. I realized that I was clearly struggling with the bird's gender assignment and was frustrated that, since she is \u003ca href=\"http://www.youtube.com/user/scooterman2006#p/u/2/mNI83sTHFXw\">not as verbal as other breeds of parrot\u003c/a>, I wouldn't be able to ask her how she felt about being a male trapped in a female body. Of course, it's more than likely that Chipper is completely happy in her female state. Thanks to years of therapy, I quickly understood that this was clearly my problem and not hers, so I moved on.\u003c/p>\n\u003cp>\"Sure,\" I replied, \"Why not?\" The egg was collected and refrigerated. Arrangements were made.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I arrived at Lyle and Cybele's home, I found still-warm-from-the-oven cornbread on the kitchen counter, along with freshly-made guacamole and salsa, some tortilla chips, and a pot of chili simmering on the stove. Chili. Oh, yes. I had forgotten it was Super Bowl Sunday. While millions of football fans across the country were preparing to eat their own chilis and nachos and what-have-yous, I had the feeling that we were possibly the only people in the country who would be eating parrot's egg.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/parrot-egg.jpg\" alt=\"parrot egg\" title=\"parrot egg\" width=\"350\" height=\"253\" class=\"alignnone size-full wp-image-10660\">\u003c/p>\n\u003cp>\"Do you want to see it?\" asked Cybele. She placed a small blue ceramic bowl in my hand in which the egg had made its home for the past several days. It was tiny. I'm not sure what else I was expecting to come out of an eight inch tall bird. I wondered what the hell I was going to do with one egg that was smaller than a watch face.\u003c/p>\n\u003cp>I didn't have to think long. All the ingredients were right there on the countertop: the guacamole, the tortillas, the salsa. What else could I make but huevos rancheros? Correction: what else could I make but one, little \u003cem>huevito\u003c/em> ranchero?\u003c/p>\n\u003cp>The trick, of course, was not to screw it up. Dropping it or breaking the yolk were out of the question-- this egg was too rare a thing to scramble. We discussed the best way to go about cooking the thing, which was to liberally coat one depression of a miniature muffin tin with olive oil spray, place the tin in a shallow amount of water, and heat gently-- very gently. I became nervous cracking the egg. It wasn't so much that Chipper had been let out of her cage to watch the action, but because, if I messed up, I would have to wait patiently for another two years before I'd get another chance to gourmandize the fruit of Chipper's womb. I gave the the shell a couple of swift taps with the dull end of a small knife. The shell was much softer and less calcified than a chicken's egg. I carefully peeled away the cracked bits that adhered to the thick \u003ca href=\"http://sites.ext.vt.edu/virtualfarm/poultry/poultry_eggparts.html\">inner membrane\u003c/a>, making a window large and smooth enough to safely release the yolk and albumen, then let it gently slide into the warm, waiting mini muffin tin.\u003c/p>\n\u003cp>\"Is it done yet?\" asked Lyle as he peered over my shoulder. \"It doesn't look done, but it has to be-- something that small shouldn't take so long. Is the heat on?\" The heat was on and it didn't look done at all-- the white of the egg was still opaque. I was treating it like a chicken egg. Since I nor anyone in my acquaintance had any prior parrot egg-frying experience, the white of the egg seemed like a sensible gauge.\u003c/p>\n\u003cp>I touched the thing with the tip of my index finger. It \u003cem>felt\u003c/em> done, so I pulled the tin from the heat and let it rest briefly as I prepared the egg's accessories. We were all pleased. I was surprised by how cute an egg dish could be.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/huevito-ranchero.jpg\" alt=\"huevito ranchero\" title=\"huevito ranchero\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-10661\">\u003c/p>\n\u003cp>It was, of course, on the small side. I could have fit the whole thing into my mouth at one go. Fortunately, I remembered that I was eating something very special and that the producer of this little pre-chili amuse bouche was perched directly behind me, making a mess of the bit of corn bread Cybele had just given her. I turned around and showed Chipper the plate. She cocked her head a little and then lunged at it. Would it be okay if she ended up eating some of her own egg? I quietly decided to myself that this was one moral question I did not care to find out-- I was too hungry and hung over from the night before to deal with such things. I merely thanked Chipper for the food I was about to receive. I felt as though I were saying some sort of Grace before supper, except, this time, I was saying it to an actual, living creature that I could reach out and physically touch, not an invisible deity. I turned my back again, uncertain of what Chipper's feelings might actually be regarding the matter, and tucked in and thought to myself, \"Is this rude? Do farmers ever eat eggs in front of their own chickens? What's the etiquette here?\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/egg-in-hand.jpg\" alt=\"egg in hand\" title=\"egg in hand\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-10662\">\u003c/p>\n\u003cp>I cut off a small amount of egg white and placed it on my tongue. It tasted oddly citrusy and I said as much. I asked Cybele what Chipper like to eat. \"Oh, lots of seeds and grains. Oh, and grapes. Chipper loves grapes,\" she replied. The list went, but nowhere was anything in the citrus family mentioned. So the top note was this little birds own, special addition. Lyle and Cybele then each took a little taste. That's pretty much all one could do with the thing-- it was gone after that. One perfect little parrot's egg gone after three tiny, thoughtful bites. I sat there thinking to myself, \"Is that... all there is?\" I tried to remain as dead pan as Peggy Lee herself. I didn't want to offend Chipper.\u003c/p>\n\u003cp>Overall, I'm glad I got to try the egg. None of the pets I've cared for in my lifetime have ever given me anything as useful as something to eat. Sure, the cat had left several snack offerings, but sunbaked lizards and half-chewed finches are too much trouble to cook. And, before anyone utters a \"How could you?\", it's not as if Chipper was going to make use of the thing-- it was unfertilized. Perhaps we just spared her effort summoning any sort of maternal instinct the embarrassment of going through the motions of caring for something that would never become anything else if left to its own devices. Maybe it was better that we did let that egg become something else, like food. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Whatever the case may be, thanks Chipper, you've given new meaning to the term \"pet food.\" I do hope we did your little egg justice. Maybe the next time around, we'll do something even more fun with it, like make a tiny soufflé studded with seeds and grapes in your honor or simply soft-boil it and serve it on miniature toast. We've got another two years to come up with a menu plan.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
"meta": {
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"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",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
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"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
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"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
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"rss": "https://feeds.megaphone.fm/KQINC6993880386",
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"id": "code-switch-life-kit",
"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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"meta": {
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},
"link": "/radio/program/code-switch-life-kit",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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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.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"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",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/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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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
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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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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"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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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"rss": "https://feeds.npr.org/510308/podcast.xml"
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"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.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"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",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"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",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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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/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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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"
}
},
"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": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"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",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"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",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"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",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"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/",
"meta": {
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"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"
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