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"content": "\u003cp>\u003ca href=\"http://www.facebook.com/home.php?#!/group.php?gid=303061190944&ref=ts\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/secretsf.jpg\" alt=\"Secret San Francisco\" title=\"Secret San Francisco\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10643\">\u003c/a>\u003cbr>\n\u003cem>Sshhh…don't tell!\u003c/em>\u003c/p>\n\u003cp>When I started procrastinating about an hour ago, Facebook group \u003ca href=\"http://www.facebook.com/home.php?#!/group.php?gid=303061190944&ref=ts\">Secret San Francisco\u003c/a> was at 42,654 members. Now, it's at 43,736 members. A mere 10 days ago, it was just a glint in Jamie Quint's eye. \u003c/p>\n\u003cp>The 24-year-old entrepreneur started this group based on the model of \u003ca href=\"http://eu.techcrunch.com/2010/02/07/startup-to-launch-after-secret-london-facebook-group-amasses-180000/\">Secret London\u003c/a>, which went from zero to 180,000 members in under 20 days. The group is an open forum for people to spill San Francisco's best kept secrets, from restaurants and bars, to events, shows, and random cool things to do.\u003c/p>\n\u003cp>Discussion boards contain threads on topics like \u003cem>Best Sandwich\u003c/em>, \u003cem>Best Brunch (for foodies not alchies)\u003c/em>, and \u003cem>Best Outdoor Workout\u003c/em>…to burn off all those carbs and eggs benedicts. There is even a brief diatribe that ensues when an out-of-towner catastrophically requests some good tips on where to go when she visits \"Frisco\" this summer. Eeek. Poor thing won't be uttering that jaunty little nickname for a long time.\u003c/p>\n\u003cp>There is a lot of noise on the Wall, but search and you are bound to happen upon a hidden gem or two, and get inspired to plan an excursion the next time you have a free weekend. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, I know we all love the Internet and everything, but still…it is remarkable how popular this group has become in such a short time. Is it because we all love a juicy secret? Is it because we're bored? Or because Yelp reviews are too hiply cryptic to understand sometimes? \u003c/p>\n\u003cp>In a time and place where Twitter-roving street food carts are the new speakeasies, slinging \u003ca href=\"http://twitter.com/kungFuTacos\">Kung Fu Tacos\u003c/a> and \u003ca href=\"http://twitter.com/SexySoupCart\">Sexy Soup\u003c/a> to the masses willing to seek them out, \"underground\" is the new black, and \"secret\" is the new twenty.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/01.28.10-SF-Underground-Farmers-Market-065.jpg\" alt=\"SF Underground Farmers Market, 01.28.10\" title=\"SF Underground Farmers Market, 01.28.10\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10644\">\u003cbr>\n\u003cem>SF Underground Farmers Market, 01.28.10\u003c/em>\u003c/p>\n\u003cp>Just ask any one of the hundreds of kombucha-thirsty flavor-ravers who turned out for the \u003ca href=\"http://foragesf.wordpress.com/2010/01/21/sf-underground-farmers-market-is-back-2/\">Underground Farmers Market\u003c/a> last month. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/01.28.10-Mission-Street-Food-064.jpg\" alt=\"Mission Street Food, 01.28.10\" title=\"Mission Street Food, 01.28.10\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10646\">\u003cbr>\n\u003cem>Mission Street Food, 01.28.10\u003c/em>\u003c/p>\n\u003cp>Or walk by \u003cstrong>Lung Shan\u003c/strong> on a Thursday or Saturday night, when an unassuming Chinese restaurant turns into the packed, twinkle-lit, pop-up restaurant, \u003ca href=\"http://www.nytimes.com/2010/02/12/dining/12sfdine.html\">Mission Street Food\u003c/a>. \u003c/p>\n\u003cp>Perhaps we gravitate to these projects because they exude a sense of authenticity, of being \"in the know\", and part of something special and communal. Or, it could simply be...some things are just too good to keep to ourselves.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/01.28.10-SF-Underground-Farmers-Market-011.jpg\" alt=\"Flavor-ravers, SF Underground Farmers Market\" title=\"Flavor-ravers, SF Underground Farmers Market\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10645\">\u003cbr>\n\u003cem>Flavor-ravers, SF Underground Farmers Market\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Secret San Francisco Facebook Group\u003c/strong>\u003cbr>\nIf you're interested in receiving a weekly digest of the best posts on Secret SF in your email, you can \u003ca href=\"https://jamiequint.wufoo.com/forms/join-the-secret-san-francisco-mailing-list/\">sign up here\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.facebook.com/home.php?#!/group.php?gid=303061190944&ref=ts\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/secretsf.jpg\" alt=\"Secret San Francisco\" title=\"Secret San Francisco\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10643\">\u003c/a>\u003cbr>\n\u003cem>Sshhh…don't tell!\u003c/em>\u003c/p>\n\u003cp>When I started procrastinating about an hour ago, Facebook group \u003ca href=\"http://www.facebook.com/home.php?#!/group.php?gid=303061190944&ref=ts\">Secret San Francisco\u003c/a> was at 42,654 members. Now, it's at 43,736 members. A mere 10 days ago, it was just a glint in Jamie Quint's eye. \u003c/p>\n\u003cp>The 24-year-old entrepreneur started this group based on the model of \u003ca href=\"http://eu.techcrunch.com/2010/02/07/startup-to-launch-after-secret-london-facebook-group-amasses-180000/\">Secret London\u003c/a>, which went from zero to 180,000 members in under 20 days. The group is an open forum for people to spill San Francisco's best kept secrets, from restaurants and bars, to events, shows, and random cool things to do.\u003c/p>\n\u003cp>Discussion boards contain threads on topics like \u003cem>Best Sandwich\u003c/em>, \u003cem>Best Brunch (for foodies not alchies)\u003c/em>, and \u003cem>Best Outdoor Workout\u003c/em>…to burn off all those carbs and eggs benedicts. There is even a brief diatribe that ensues when an out-of-towner catastrophically requests some good tips on where to go when she visits \"Frisco\" this summer. Eeek. Poor thing won't be uttering that jaunty little nickname for a long time.\u003c/p>\n\u003cp>There is a lot of noise on the Wall, but search and you are bound to happen upon a hidden gem or two, and get inspired to plan an excursion the next time you have a free weekend. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, I know we all love the Internet and everything, but still…it is remarkable how popular this group has become in such a short time. Is it because we all love a juicy secret? Is it because we're bored? Or because Yelp reviews are too hiply cryptic to understand sometimes? \u003c/p>\n\u003cp>In a time and place where Twitter-roving street food carts are the new speakeasies, slinging \u003ca href=\"http://twitter.com/kungFuTacos\">Kung Fu Tacos\u003c/a> and \u003ca href=\"http://twitter.com/SexySoupCart\">Sexy Soup\u003c/a> to the masses willing to seek them out, \"underground\" is the new black, and \"secret\" is the new twenty.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/01.28.10-SF-Underground-Farmers-Market-065.jpg\" alt=\"SF Underground Farmers Market, 01.28.10\" title=\"SF Underground Farmers Market, 01.28.10\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10644\">\u003cbr>\n\u003cem>SF Underground Farmers Market, 01.28.10\u003c/em>\u003c/p>\n\u003cp>Just ask any one of the hundreds of kombucha-thirsty flavor-ravers who turned out for the \u003ca href=\"http://foragesf.wordpress.com/2010/01/21/sf-underground-farmers-market-is-back-2/\">Underground Farmers Market\u003c/a> last month. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/01.28.10-Mission-Street-Food-064.jpg\" alt=\"Mission Street Food, 01.28.10\" title=\"Mission Street Food, 01.28.10\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10646\">\u003cbr>\n\u003cem>Mission Street Food, 01.28.10\u003c/em>\u003c/p>\n\u003cp>Or walk by \u003cstrong>Lung Shan\u003c/strong> on a Thursday or Saturday night, when an unassuming Chinese restaurant turns into the packed, twinkle-lit, pop-up restaurant, \u003ca href=\"http://www.nytimes.com/2010/02/12/dining/12sfdine.html\">Mission Street Food\u003c/a>. \u003c/p>\n\u003cp>Perhaps we gravitate to these projects because they exude a sense of authenticity, of being \"in the know\", and part of something special and communal. Or, it could simply be...some things are just too good to keep to ourselves.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/01.28.10-SF-Underground-Farmers-Market-011.jpg\" alt=\"Flavor-ravers, SF Underground Farmers Market\" title=\"Flavor-ravers, SF Underground Farmers Market\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10645\">\u003cbr>\n\u003cem>Flavor-ravers, SF Underground Farmers Market\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Secret San Francisco Facebook Group\u003c/strong>\u003cbr>\nIf you're interested in receiving a weekly digest of the best posts on Secret SF in your email, you can \u003ca href=\"https://jamiequint.wufoo.com/forms/join-the-secret-san-francisco-mailing-list/\">sign up here\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "As Canadian a Breakfast as Possible",
"title": "As Canadian a Breakfast as Possible",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/sumi_quatchi_miga.jpg\" alt=\"sumi quatchi miga\" title=\"sumi quatchi miga\" width=\"350\" height=\"245\" class=\"alignleft size-full wp-image-10528\">... under the circumstances.*\u003c/p>\n\u003cp>Today marks the Opening Ceremonies of the XXI Winter Olympics in Vancouver, British Columbia, if you haven't been paying attention. In its honor or, more correctly, hono\u003cem>u\u003c/em>r, I've decided to make a real Canadian breakfast to express my love for all things Canadian and, more specifically, Vancouvery.\u003c/p>\n\u003cp>The only problem was that, apart from a big bowl of \u003ca href=\"http://www.weetabix.co.uk/about-us/\">Weetabix\u003c/a>, I came up totally blank, which isn't an unusual state for me first thing in the morning. Since I was introduced to the cereal by Canadians in Vancouver, of all places, I naturally assumed it was a proudly Canadian product. I was wrong-- it's English.\u003c/p>\n\u003cp>There I was, disappointed, hungry, and without a clue as to what I could make today in order to show my affection for our northern neighbo\u003cem>u\u003c/em>rs. So I did a little research.\u003c/p>\n\u003cp>And I do mean little. I began to wonder:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Do Canadians eat anything that is distinctly Canadian? What, if anything, defines Canadian cuisine, let alone Canadian breakfast? \u003ca href=\"http://en.wikipedia.org/wiki/Poutine\">Poutine\u003c/a>? No, that's Quebecois, which simply won't do since, Olympically speaking, it smacks of Montréal and is therefore too 1976 for my tastes. I cornered a Vancouverite the other evening at work, asking her if she could help me think of anything that was distinctly Canadian and, more specifically, British Columbian I could prepare. All she could come up with were \u003ca href=\"http://www.joyofbaking.com/NanaimoBars.html\">Nanaimo bars\u003c/a>. At least it was something. I decided to stop asking questions when her boyfriend suggested Hawai'ian pizza might do, since it had Canadian bacon on it. Even though he was being a complete smart ass, he at least put one item on my mental Canadian grocery list. And it's something salty, which always puts me in a good mood.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/maple-syrup.jpg\" alt=\"maple syrup\" title=\"maple syrup\" width=\"280\" height=\"350\" class=\"alignnone size-full wp-image-10529\">\u003c/p>\n\u003cp>Another thing that came to mind, of course, was maple syrup. One can't get much more symbolically Canadian than the maple. Just look at their flag, for God's sake. I was fortunate enough to have been gifted a perfect little bottle of Canadian maple syrup. Granted, it was given to me in Paris, but by a Canadian from Vancouver, no less, so I'm not quibbling. It's just been sitting in my kitchen acting pretty. It was time to make proper use of the stuff.\u003c/p>\n\u003cp>So there I was again standing in my kitchen with a sauce and a side dish, but no main event. In my opinion, that's akin to a Winter Olympics with plenty of Moguls and Biathalon action, but no Women's Figure Skating. I needed a main event. I needed my \u003ca href=\"http://www.facebook.com/pages/Elizabeth-Manley/96127975835\">Elizabeth Manley\u003c/a>.\u003c/p>\n\u003cp>What I wound up with is as natively Canadian and plucky as the 1988 silver medalist who out-charmed everyone else on the ice that year. I decided to make Bannock. It might be native and plucky, but it's not exactly as light on its blade-pointed toes as Miss Manley. It's manly, alright, just without that little \"e\" between the \"l\" and \"y.\"\u003c/p>\n\u003cp>Sadly, not even the Canadians I asked knew what Bannock was. I had come up with a \"Salute to Canada\" breakfast that would have even the most flag waving among them scratching their heads.\u003c/p>\n\u003cp>I was hoping to start a trend, but I somehow doubt that fry bread is going to sweep the nation of Canada, let alone the city of Vancouver, by storm. They're too busy either enjoying their Olympic fever or fretting over the projected $2 billion loss that it will most likely bring them. Or how the government can see fit to finance a \u003ca href=\"http://stopbcartscuts.wordpress.com/2009/11/15/fun-facts-and-figures-arts-vs-olympics/\">$486 million retractable stadium roof\u003c/a> yet can't seem to come up with the $47 million needed to fund the Arts, which the government has said is the \"second pillar of the Olympics.\"\u003c/p>\n\u003cp>That piece of news sits in my stomach as heavily as a piece of Bannock.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/bannock-and-bacon.jpg\" alt=\"bannock and bacon\" title=\"bannock and bacon\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-10530\">\u003c/p>\n\u003cp>\u003cstrong>Bannock and Bacon\u003c/strong>\u003c/p>\n\u003cp>Bannock is one of those things that just makes plain old Canadian sense. Though the word is derived from the Latin word \u003cem>panicium\u003c/em>, or baked goods, it is tradition of both the Scots and the First Nations of Canada-- and there are a lot of both, heritage-wise, in British Columbia. Call it fry bread, call it scone-y, it's dense, nourishing, hearty fare-- the perfect breakfast food to ingest before ski jumping, ice dancing, or protesting Gordon Campbell's cuts in Arts funding.\u003c/p>\n\u003cp>Adding a few slices of Canadian bacon adds a much-needed bit of saltiness and protein to the breakfast and plays well with maple syrup. Canadians, by the way, do not call Canadian Bacon \"Canadian Bacon.\" They call it back bacon. Lean, and ham-like, it's much less fatty than the belly-derived bacon that Americans are used. Unless, of course, one is eating an Egg McMuffin.\u003c/p>\n\u003cp>\u003cstrong>Makes about 12 Bannock cakes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups whole wheat flour\u003c/p>\n\u003cp>2 cups oatmeal flour (not, my friends, oatmeal)\u003c/p>\n\u003cp>4 tablespoons melted butter\u003c/p>\n\u003cp>About 1 1/4 cups water\u003c/p>\n\u003cp>1/2 cup brown sugar\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>4 teaspoons baking powder\u003c/p>\n\u003cp>1/4 or more (a handful or two) of dried currants, raisins, or, if you happen to have some on hand, Saskatoon berries.\u003c/p>\n\u003cp>Lard, vegetable oil, or butter for frying.\u003c/p>\n\u003cp>In addition to the bannock ingredients, you will need:\u003c/p>\n\u003cp>As many sliced of Canadian bacon as you like\u003c/p>\n\u003cp>Maple syrup. I won't tell on you if you use American syrup.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.Combine all ingredients except the dried fruit and water in a mixing bowl. Add water a little at a time until a stiff dough has formed.\u003c/p>\n\u003cp>2. Knead dough for approximately 10 minutes. Fold in fruit while kneading.\u003c/p>\n\u003cp>3. Form dough into flatten discs, as small or as large as you like, but about 1/3\" thick. Cover them with a slightly dampened cloth.\u003c/p>\n\u003cp>4. Heat a small amount of your cooking fat in a large cast iron pan. Add sliced Canadian bacon and cook until lightly (or darkly-- it's up to you) browned on both sides on medium heat. Reserve in a warm oven.\u003c/p>\n\u003cp>5. Lowering the heat under your skillet, add as many Bannock cakes as you can fit without over-crowding. Cook them gently, until browned on both sides-- about 4 to 5 minutes per side. \u003c/p>\n\u003cp>6. Serve Bannock cakes and bacon together, with a liberal drizzle of maple syrup. Drink tea in a brotherly gesture to our Northern friends. \u003c/p>\n\u003cp>7. Sit back and muster as much enthusiasm as you can for the Olympics as you can.\u003c/p>\n\u003cp>*Years ago, the Canadian periodical McClean's ran a contest in which readers were asked to complete the phrase \"As Canadian as...\" as some sort of northerly response to \"As American as apple pie.\" The winning response? \"As Canadian as possible under the circumstances.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And that, despite their lack of famous cuisine, is one of the many reasons I love Canadians.\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/24/2010/02/sumi_quatchi_miga.jpg\" alt=\"sumi quatchi miga\" title=\"sumi quatchi miga\" width=\"350\" height=\"245\" class=\"alignleft size-full wp-image-10528\">... under the circumstances.*\u003c/p>\n\u003cp>Today marks the Opening Ceremonies of the XXI Winter Olympics in Vancouver, British Columbia, if you haven't been paying attention. In its honor or, more correctly, hono\u003cem>u\u003c/em>r, I've decided to make a real Canadian breakfast to express my love for all things Canadian and, more specifically, Vancouvery.\u003c/p>\n\u003cp>The only problem was that, apart from a big bowl of \u003ca href=\"http://www.weetabix.co.uk/about-us/\">Weetabix\u003c/a>, I came up totally blank, which isn't an unusual state for me first thing in the morning. Since I was introduced to the cereal by Canadians in Vancouver, of all places, I naturally assumed it was a proudly Canadian product. I was wrong-- it's English.\u003c/p>\n\u003cp>There I was, disappointed, hungry, and without a clue as to what I could make today in order to show my affection for our northern neighbo\u003cem>u\u003c/em>rs. So I did a little research.\u003c/p>\n\u003cp>And I do mean little. I began to wonder:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Do Canadians eat anything that is distinctly Canadian? What, if anything, defines Canadian cuisine, let alone Canadian breakfast? \u003ca href=\"http://en.wikipedia.org/wiki/Poutine\">Poutine\u003c/a>? No, that's Quebecois, which simply won't do since, Olympically speaking, it smacks of Montréal and is therefore too 1976 for my tastes. I cornered a Vancouverite the other evening at work, asking her if she could help me think of anything that was distinctly Canadian and, more specifically, British Columbian I could prepare. All she could come up with were \u003ca href=\"http://www.joyofbaking.com/NanaimoBars.html\">Nanaimo bars\u003c/a>. At least it was something. I decided to stop asking questions when her boyfriend suggested Hawai'ian pizza might do, since it had Canadian bacon on it. Even though he was being a complete smart ass, he at least put one item on my mental Canadian grocery list. And it's something salty, which always puts me in a good mood.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/maple-syrup.jpg\" alt=\"maple syrup\" title=\"maple syrup\" width=\"280\" height=\"350\" class=\"alignnone size-full wp-image-10529\">\u003c/p>\n\u003cp>Another thing that came to mind, of course, was maple syrup. One can't get much more symbolically Canadian than the maple. Just look at their flag, for God's sake. I was fortunate enough to have been gifted a perfect little bottle of Canadian maple syrup. Granted, it was given to me in Paris, but by a Canadian from Vancouver, no less, so I'm not quibbling. It's just been sitting in my kitchen acting pretty. It was time to make proper use of the stuff.\u003c/p>\n\u003cp>So there I was again standing in my kitchen with a sauce and a side dish, but no main event. In my opinion, that's akin to a Winter Olympics with plenty of Moguls and Biathalon action, but no Women's Figure Skating. I needed a main event. I needed my \u003ca href=\"http://www.facebook.com/pages/Elizabeth-Manley/96127975835\">Elizabeth Manley\u003c/a>.\u003c/p>\n\u003cp>What I wound up with is as natively Canadian and plucky as the 1988 silver medalist who out-charmed everyone else on the ice that year. I decided to make Bannock. It might be native and plucky, but it's not exactly as light on its blade-pointed toes as Miss Manley. It's manly, alright, just without that little \"e\" between the \"l\" and \"y.\"\u003c/p>\n\u003cp>Sadly, not even the Canadians I asked knew what Bannock was. I had come up with a \"Salute to Canada\" breakfast that would have even the most flag waving among them scratching their heads.\u003c/p>\n\u003cp>I was hoping to start a trend, but I somehow doubt that fry bread is going to sweep the nation of Canada, let alone the city of Vancouver, by storm. They're too busy either enjoying their Olympic fever or fretting over the projected $2 billion loss that it will most likely bring them. Or how the government can see fit to finance a \u003ca href=\"http://stopbcartscuts.wordpress.com/2009/11/15/fun-facts-and-figures-arts-vs-olympics/\">$486 million retractable stadium roof\u003c/a> yet can't seem to come up with the $47 million needed to fund the Arts, which the government has said is the \"second pillar of the Olympics.\"\u003c/p>\n\u003cp>That piece of news sits in my stomach as heavily as a piece of Bannock.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/bannock-and-bacon.jpg\" alt=\"bannock and bacon\" title=\"bannock and bacon\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-10530\">\u003c/p>\n\u003cp>\u003cstrong>Bannock and Bacon\u003c/strong>\u003c/p>\n\u003cp>Bannock is one of those things that just makes plain old Canadian sense. Though the word is derived from the Latin word \u003cem>panicium\u003c/em>, or baked goods, it is tradition of both the Scots and the First Nations of Canada-- and there are a lot of both, heritage-wise, in British Columbia. Call it fry bread, call it scone-y, it's dense, nourishing, hearty fare-- the perfect breakfast food to ingest before ski jumping, ice dancing, or protesting Gordon Campbell's cuts in Arts funding.\u003c/p>\n\u003cp>Adding a few slices of Canadian bacon adds a much-needed bit of saltiness and protein to the breakfast and plays well with maple syrup. Canadians, by the way, do not call Canadian Bacon \"Canadian Bacon.\" They call it back bacon. Lean, and ham-like, it's much less fatty than the belly-derived bacon that Americans are used. Unless, of course, one is eating an Egg McMuffin.\u003c/p>\n\u003cp>\u003cstrong>Makes about 12 Bannock cakes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups whole wheat flour\u003c/p>\n\u003cp>2 cups oatmeal flour (not, my friends, oatmeal)\u003c/p>\n\u003cp>4 tablespoons melted butter\u003c/p>\n\u003cp>About 1 1/4 cups water\u003c/p>\n\u003cp>1/2 cup brown sugar\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>4 teaspoons baking powder\u003c/p>\n\u003cp>1/4 or more (a handful or two) of dried currants, raisins, or, if you happen to have some on hand, Saskatoon berries.\u003c/p>\n\u003cp>Lard, vegetable oil, or butter for frying.\u003c/p>\n\u003cp>In addition to the bannock ingredients, you will need:\u003c/p>\n\u003cp>As many sliced of Canadian bacon as you like\u003c/p>\n\u003cp>Maple syrup. I won't tell on you if you use American syrup.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.Combine all ingredients except the dried fruit and water in a mixing bowl. Add water a little at a time until a stiff dough has formed.\u003c/p>\n\u003cp>2. Knead dough for approximately 10 minutes. Fold in fruit while kneading.\u003c/p>\n\u003cp>3. Form dough into flatten discs, as small or as large as you like, but about 1/3\" thick. Cover them with a slightly dampened cloth.\u003c/p>\n\u003cp>4. Heat a small amount of your cooking fat in a large cast iron pan. Add sliced Canadian bacon and cook until lightly (or darkly-- it's up to you) browned on both sides on medium heat. Reserve in a warm oven.\u003c/p>\n\u003cp>5. Lowering the heat under your skillet, add as many Bannock cakes as you can fit without over-crowding. Cook them gently, until browned on both sides-- about 4 to 5 minutes per side. \u003c/p>\n\u003cp>6. Serve Bannock cakes and bacon together, with a liberal drizzle of maple syrup. Drink tea in a brotherly gesture to our Northern friends. \u003c/p>\n\u003cp>7. Sit back and muster as much enthusiasm as you can for the Olympics as you can.\u003c/p>\n\u003cp>*Years ago, the Canadian periodical McClean's ran a contest in which readers were asked to complete the phrase \"As Canadian as...\" as some sort of northerly response to \"As American as apple pie.\" The winning response? \"As Canadian as possible under the circumstances.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And that, despite their lack of famous cuisine, is one of the many reasons I love Canadians.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Saying I Love You with a Chicken Pot Pie",
"title": "Saying I Love You with a Chicken Pot Pie",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chicken-pot-pie400.jpg\" alt=\"chicken pot pie\" title=\"chicken pot pie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10506\">\u003c/p>\n\u003cp>This week, there will be many boxes of chocolates given in the name of love; we'll also see a lot of stuffed teddy bears and bouquets of flowers. And although I would never turn any of these down (well, maybe the teddy bears, but definitely not the chocolates), when I want to tell my family I love them -- whether for Valentine's Day or any other time - I cook. And, at least as far as I'm concerned, nothing quite says I love you like a homemade pot pie. After all, this relative of the savory meat pasty contains the homiest comfort food ingredients: butter crust and gravy (oh yeah, and chicken too). \u003c/p>\n\u003cp>As I mentioned last week, making a pot pie is a great way to use leftovers from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/03/go-retro-bake-a-whole-chicken/\">a roasted chicken\u003c/a>. But you shouldn't only think of this dish as a method for getting rid of that dark or white meat no one wanted the night before. After all, pot pies -- with gravy bubbling out of the cracks of its buttery crust -- are so good that I often roast a chicken simply so we can have pot pies the next day. And, unlike other dishes, this meal tops the favorites list for both kids and adults alike, which means everyone is happy on chicken pot pie night.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chicken-drippings400.jpg\" alt=\"chicken drippings\" title=\"chicken drippings\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10505\">\u003c/p>\n\u003cp>There are various ways to make chicken pot pie, but I think the easiest (and tastiest) is to use leftover chicken with its drippings and a bit of fat. As my Italian Catholic mother would say, it's a sin to throw away those lovely pan juices after roasting a chicken. Those drippings contain a chicken essence that is impossible to replicate with butter and store bought chicken stock. No, the most richly-flavored gravies are always made with the source material.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But it's not enough to make a great gravy; the key to a fantastic pot pie is making enough gravy to fill your dish. Your chicken and vegetables should be swimming in brown gravy goodness, because really, who wants to eat a dry pot pie. This is why saving all the ingredients from a roasted chicken is so important. In addition to the drippings, you should also save the carcass and wings, which you'll use to make a rich chicken stock that is essential for producing a hearty supply of gravy. I usually have some store-bought broth on hand, but trust me, use this only in case of emergency as your gravy will have more nuanced flavors and a fuller taste if you make your stock from scratch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/the-gravy400.jpg\" alt=\"the gravy\" title=\"the gravy\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10502\">\u003c/p>\n\u003cp>Now don't shake your head and mutter something about not having the time to make that stock, because – yes I know I say this all the time – it's easy and fast. Really. It is. You just add some water to the carcass along with a half onion and some celery, carrots, and a bay leaf and you're done. Truly. That's it. Plus you only need to cook it for around 20 minutes – okay so that's not super fast, but it's also not so time intensive that you can't do it. How often do you spend 20 minutes digging around your refrigerator and pantry trying to find something easy and fast to cook? By the time you've finished searching, your stock could be made.\u003c/p>\n\u003cp>As for the fillings, they are really up to you. In addition to your chicken, you can add anything you like. I personally like potatoes, mushrooms, peas and carrots in my pot pies (I'm a savory pie traditionalist, at heart), but my daughters hate the carrots, so I only add them to my own serving. If broccoli and zucchini sound appetizing, add them in. Hate mushrooms? Leave them out. Wondering what to do with those turnips you bought? Just use them instead of the potatoes. It's your pot pie, so make it the way you like it.\u003c/p>\n\u003cp>When it comes time to throw everything together, you can make one big casserole in a porcelain or glass dish, or, if you have individual casserole dishes (mine look like large ramekins), you can use those instead. If you are big on crust, feel free to line your casserole dish(es) with crust (and then prebake so it's not soggy) and then also top the pies with another layer; I, however, think one layer on top is usually sufficient (and less caloric – not that I'm counting calories after using chicken fat).\u003c/p>\n\u003cp>So this year, forget the flowers and express your love with a chicken pot pie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/pot-pies-out-of-the-oven300.jpg\" alt=\"pot pies out of the oven\" title=\"pot pies out of the oven\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-10519\">\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nChicken Pot Pie\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One large or four individual pot pies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/03/go-retro-bake-a-whole-chicken/\">Leftovers from a roasted chicken\u003c/a> (around 3 cups meat plus the carcass, wings, pan drippings and 1 Tbsp chicken fat)\u003cbr>\n5 cups water\u003cbr>\n½ large onion\u003cbr>\n3 carrots\u003cbr>\n1 stalk celery\u003cbr>\n1 bay leaf\u003cbr>\n1 Tbsp butter\u003cbr>\n1/4 cup flour\u003cbr>\n½ tsp dried thyme or 1 tsp fresh thyme\u003cbr>\n1 cup cubed potatoes or turnips\u003cbr>\n6 brown or white mushrooms sliced\u003cbr>\n¾ cup frozen peas\u003cbr>\n1 round of pie crust (recipe below) or puff pastry\u003cbr>\nButter for greasing your casserole dishes\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/making-chicken-stock400.jpg\" alt=\"making chicken stock\" title=\"making chicken stock\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10508\">\u003c/p>\n\u003cp>2. Set the chicken carcass (stripped of meat), wings, and neck in a large saucepan and cover with water. Include your pan drippings, which should have settled in the bottom of your container overnight. Leave out the fat for now. You may have to break up the carcass so it's fully submerged. Add in 2 chopped carrots, the chopped celery stalk, the half onion (also chopped) and the bay leaf. Simmer for 20 - 30 minutes or until you have a decent chicken stock.\u003c/p>\n\u003cp>3. While your stock is simmering, chop up 3 cups of chicken meat. You can use dark or white meat or a combination of the two (which I think tastes best). This is also a great time to peel and chop up your potatoes or turnips, slice your mushrooms, and chop that last carrot (or whatever vegetables you're using).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/straining-your-stock400.jpg\" alt=\"straining your stock\" title=\"straining your stock\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10509\">/>\u003c/p>\n\u003cp>4. Once the stock is ready, strain the liquid and set aside. You should have about five cups.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/whisking-the-roux400.jpg\" alt=\"whisking the roux\" title=\"whisking the roux\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10504\">\u003c/p>\n\u003cp>5. In a large pan, heat up 1 Tbsp chicken fat plus another Tbsp butter. When bubbly, add in the flour and thyme and then mix to create a roux. Whisk in 4 cups of your chicken stock slowly, stirring constantly to avoid lumps. Salt and pepper to taste.\u003c/p>\n\u003cp>6. Add in the potatoes or turnips along with the carrots and cover. Simmer for 7-10 minutes or until the vegetables are al dente. \u003c/p>\n\u003cp>7. Add in the chicken, mushrooms and peas. Mix in more stock if the gravy is too thick, or if it's too thin, create a slurry in a separate dish with a tablespoon of cornstarch and enough water to create a thin paste and then mix in as much as needed to thicken. Taste again to see if you need more salt, pepper or thyme.\u003c/p>\n\u003cp>8. Turn off heat, cover pan and let sit while you roll out your pie dough or puff pastry. If using small individual casserole dishes, cut the dough to fit each dish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/filling-the-casserole-dishes400.jpg\" alt=\"filling the casserole dishes\" title=\"filling the casserole dishes\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10507\">\u003c/p>\n\u003cp>9. Butter the inside of each dish and then fill with your chicken and gravy mixture. Top each dish with your pie dough or puff pastry. Cut a hole or slit into each piece of dough so the casserole can breath in the oven.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/topping-with-pastry-crust400.jpg\" alt=\"topping with pastry crust\" title=\"topping with pastry crust\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10503\">\u003c/p>\n\u003cp>10. Bake for 30 minutes. When crust is golden brown and gravy is bubbling out of the cracks, remove pot pies from oven. Let sit for five minutes and then serve with a big salad.\u003c/p>\n\u003cp>\u003cstrong>Flaky Pie or Tart Dough\u003c/strong>\u003cbr>\nAdapted from a recipe by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>\u003c/p>\n\u003cp>Makes: Enough for one 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cups all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n6 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/4 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n",
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"excerpt": "Nothing says comfort food like a chicken pot pie. After all, this relative of the savory meat pasty contains the homiest of ingredients: butter crust and gravy (oh yeah, and chicken too). As I mentioned last week, making a pot pie is a great way to use leftovers from a roasted chicken. But you shouldn't think of this dish as only a method for getting rid of that dark meat or white meat no one wanted on baked chicken night. After all, pot pies -- with gravy bubbling out of the cracks of their buttery crusts -- are so good that I often roast a chicken simply so we can have pot pies the next day. And, unlike other dishes, this meal tops the favorites list for both kids and adults alike, so everyone is happy on chicken pot pie night.",
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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/chicken-pot-pie400.jpg\" alt=\"chicken pot pie\" title=\"chicken pot pie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10506\">\u003c/p>\n\u003cp>This week, there will be many boxes of chocolates given in the name of love; we'll also see a lot of stuffed teddy bears and bouquets of flowers. And although I would never turn any of these down (well, maybe the teddy bears, but definitely not the chocolates), when I want to tell my family I love them -- whether for Valentine's Day or any other time - I cook. And, at least as far as I'm concerned, nothing quite says I love you like a homemade pot pie. After all, this relative of the savory meat pasty contains the homiest comfort food ingredients: butter crust and gravy (oh yeah, and chicken too). \u003c/p>\n\u003cp>As I mentioned last week, making a pot pie is a great way to use leftovers from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/03/go-retro-bake-a-whole-chicken/\">a roasted chicken\u003c/a>. But you shouldn't only think of this dish as a method for getting rid of that dark or white meat no one wanted the night before. After all, pot pies -- with gravy bubbling out of the cracks of its buttery crust -- are so good that I often roast a chicken simply so we can have pot pies the next day. And, unlike other dishes, this meal tops the favorites list for both kids and adults alike, which means everyone is happy on chicken pot pie night.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chicken-drippings400.jpg\" alt=\"chicken drippings\" title=\"chicken drippings\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10505\">\u003c/p>\n\u003cp>There are various ways to make chicken pot pie, but I think the easiest (and tastiest) is to use leftover chicken with its drippings and a bit of fat. As my Italian Catholic mother would say, it's a sin to throw away those lovely pan juices after roasting a chicken. Those drippings contain a chicken essence that is impossible to replicate with butter and store bought chicken stock. No, the most richly-flavored gravies are always made with the source material.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But it's not enough to make a great gravy; the key to a fantastic pot pie is making enough gravy to fill your dish. Your chicken and vegetables should be swimming in brown gravy goodness, because really, who wants to eat a dry pot pie. This is why saving all the ingredients from a roasted chicken is so important. In addition to the drippings, you should also save the carcass and wings, which you'll use to make a rich chicken stock that is essential for producing a hearty supply of gravy. I usually have some store-bought broth on hand, but trust me, use this only in case of emergency as your gravy will have more nuanced flavors and a fuller taste if you make your stock from scratch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/the-gravy400.jpg\" alt=\"the gravy\" title=\"the gravy\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10502\">\u003c/p>\n\u003cp>Now don't shake your head and mutter something about not having the time to make that stock, because – yes I know I say this all the time – it's easy and fast. Really. It is. You just add some water to the carcass along with a half onion and some celery, carrots, and a bay leaf and you're done. Truly. That's it. Plus you only need to cook it for around 20 minutes – okay so that's not super fast, but it's also not so time intensive that you can't do it. How often do you spend 20 minutes digging around your refrigerator and pantry trying to find something easy and fast to cook? By the time you've finished searching, your stock could be made.\u003c/p>\n\u003cp>As for the fillings, they are really up to you. In addition to your chicken, you can add anything you like. I personally like potatoes, mushrooms, peas and carrots in my pot pies (I'm a savory pie traditionalist, at heart), but my daughters hate the carrots, so I only add them to my own serving. If broccoli and zucchini sound appetizing, add them in. Hate mushrooms? Leave them out. Wondering what to do with those turnips you bought? Just use them instead of the potatoes. It's your pot pie, so make it the way you like it.\u003c/p>\n\u003cp>When it comes time to throw everything together, you can make one big casserole in a porcelain or glass dish, or, if you have individual casserole dishes (mine look like large ramekins), you can use those instead. If you are big on crust, feel free to line your casserole dish(es) with crust (and then prebake so it's not soggy) and then also top the pies with another layer; I, however, think one layer on top is usually sufficient (and less caloric – not that I'm counting calories after using chicken fat).\u003c/p>\n\u003cp>So this year, forget the flowers and express your love with a chicken pot pie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/pot-pies-out-of-the-oven300.jpg\" alt=\"pot pies out of the oven\" title=\"pot pies out of the oven\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-10519\">\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nChicken Pot Pie\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One large or four individual pot pies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/03/go-retro-bake-a-whole-chicken/\">Leftovers from a roasted chicken\u003c/a> (around 3 cups meat plus the carcass, wings, pan drippings and 1 Tbsp chicken fat)\u003cbr>\n5 cups water\u003cbr>\n½ large onion\u003cbr>\n3 carrots\u003cbr>\n1 stalk celery\u003cbr>\n1 bay leaf\u003cbr>\n1 Tbsp butter\u003cbr>\n1/4 cup flour\u003cbr>\n½ tsp dried thyme or 1 tsp fresh thyme\u003cbr>\n1 cup cubed potatoes or turnips\u003cbr>\n6 brown or white mushrooms sliced\u003cbr>\n¾ cup frozen peas\u003cbr>\n1 round of pie crust (recipe below) or puff pastry\u003cbr>\nButter for greasing your casserole dishes\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/making-chicken-stock400.jpg\" alt=\"making chicken stock\" title=\"making chicken stock\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10508\">\u003c/p>\n\u003cp>2. Set the chicken carcass (stripped of meat), wings, and neck in a large saucepan and cover with water. Include your pan drippings, which should have settled in the bottom of your container overnight. Leave out the fat for now. You may have to break up the carcass so it's fully submerged. Add in 2 chopped carrots, the chopped celery stalk, the half onion (also chopped) and the bay leaf. Simmer for 20 - 30 minutes or until you have a decent chicken stock.\u003c/p>\n\u003cp>3. While your stock is simmering, chop up 3 cups of chicken meat. You can use dark or white meat or a combination of the two (which I think tastes best). This is also a great time to peel and chop up your potatoes or turnips, slice your mushrooms, and chop that last carrot (or whatever vegetables you're using).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/straining-your-stock400.jpg\" alt=\"straining your stock\" title=\"straining your stock\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10509\">/>\u003c/p>\n\u003cp>4. Once the stock is ready, strain the liquid and set aside. You should have about five cups.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/whisking-the-roux400.jpg\" alt=\"whisking the roux\" title=\"whisking the roux\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10504\">\u003c/p>\n\u003cp>5. In a large pan, heat up 1 Tbsp chicken fat plus another Tbsp butter. When bubbly, add in the flour and thyme and then mix to create a roux. Whisk in 4 cups of your chicken stock slowly, stirring constantly to avoid lumps. Salt and pepper to taste.\u003c/p>\n\u003cp>6. Add in the potatoes or turnips along with the carrots and cover. Simmer for 7-10 minutes or until the vegetables are al dente. \u003c/p>\n\u003cp>7. Add in the chicken, mushrooms and peas. Mix in more stock if the gravy is too thick, or if it's too thin, create a slurry in a separate dish with a tablespoon of cornstarch and enough water to create a thin paste and then mix in as much as needed to thicken. Taste again to see if you need more salt, pepper or thyme.\u003c/p>\n\u003cp>8. Turn off heat, cover pan and let sit while you roll out your pie dough or puff pastry. If using small individual casserole dishes, cut the dough to fit each dish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/filling-the-casserole-dishes400.jpg\" alt=\"filling the casserole dishes\" title=\"filling the casserole dishes\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10507\">\u003c/p>\n\u003cp>9. Butter the inside of each dish and then fill with your chicken and gravy mixture. Top each dish with your pie dough or puff pastry. Cut a hole or slit into each piece of dough so the casserole can breath in the oven.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/topping-with-pastry-crust400.jpg\" alt=\"topping with pastry crust\" title=\"topping with pastry crust\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10503\">\u003c/p>\n\u003cp>10. Bake for 30 minutes. When crust is golden brown and gravy is bubbling out of the cracks, remove pot pies from oven. Let sit for five minutes and then serve with a big salad.\u003c/p>\n\u003cp>\u003cstrong>Flaky Pie or Tart Dough\u003c/strong>\u003cbr>\nAdapted from a recipe by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>\u003c/p>\n\u003cp>Makes: Enough for one 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cups all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n6 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/4 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Countdown to Valentine's Day",
"title": "Countdown to Valentine's Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/heartfelt500.jpg\" alt=\"heartfelt\" title=\"heartfelt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10347\">\u003c/p>\n\u003cp>Cupid's arrows hit Bernal Heights hard this week. Along Cortland Avenue, every storefront from the card store to the cafe to the taqueria is emblazoned with huge red and pink hearts and flowers. What's so romantic about a quesadilla or a double nonfat mocha with whip? Well, anything's romantic when you're sharing it with your honey. Or maybe Bernal just loves window dressing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/heartfelt500a.jpg\" alt=\"I heart you\" title=\"I heart you\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10348\">\u003c/p>\n\u003cp>Still, the holiday is nearly upon us, and if you've got a sweetheart, you're probably wondering, with eagerness or dread, what to do about it. Personally, I don't ascribe to the fancy-jewelry, table-for-two view of Feb. 14. If you asked me to name my most romantic gifts or moments I've had, I'd remember the poem by Sappho an old girlfriend inscribed for me in gold ink on pink rose petals, one word per petal. Or being picked up from work on Valentine's Day by another date, who whisked me across the Golden Gate Bridge to the Headlands, where we sat on the hood of the car, looking out over the bay and eating take-out shrimp dumplings boxed up from my very favorite \u003ca href=\"http://goodluckdimsum.com/\">dim sum dive\u003c/a>. (He knew me well enough to know that heaven, for me, is an endless supply of shrimp dumplings.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/littlenepal500.jpg\" alt=\"little nepal\" title=\"little nepal\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10350\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The most romantic notion is the most personal, the gift that makes you feel truly seen. So, what does your husband/wife/girlfriend/boyfriend secretly like best? At home or in the company of like-minded sensualists, this week offers dozens of ways to tease and titillate your valentine. \u003c/p>\n\u003cp>Popping the cork on a bottle of good champagne may work for me, but for plenty of people, beer's the drink of choice. And conveniently enough, it's \u003ca href=\"http://www.sfbeerweek.org/schedule\">Beer Week\u003c/a> in San Francisco now through the 14th, with dozens of bars offering many delectable suds, along with brewmaster meet-and-greets. And who says beer and chocolate aren't a perfect match? \u003ca href=\"http://www.seriouseats.com/2010/02/serious-beer-pairings-chocolate-and-beer-for-valentines-day.html\">Serious Eats\u003c/a> has an exhaustive guide to pairing the two. Although many of their picks are geared towards East Coast brands like Jacques Torres, the flavor profiles can certainly apply to your favorite Bay Area treats. \u003c/p>\n\u003cp>Or you can head to \u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a> and bring home a pint or two of their this-week-only \u003ca href=\"http://beerandnosh.com/sfbw/\">beer ice creams\u003c/a>, made with local brews. Beer ice cream! I think someone out there is just waiting to plant a big wet Homer Simpson \u003cem>m'waaah\u003c/em> on you for thinking of this, and better yet, bringing it home, stripping down to your underwear, and grabbing a couple of spoons. Especially if you add a side order of Slocombe's cult-favorite caramels (made with Boccalone lard, and much better, and more bacony, than they sound). \u003c/p>\n\u003cp>In fact, caramel is breathing hard down chocolate's neck this year, a happy development for those less inclined towards the bean. \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a> has a particularly fetching selection right now, starting with the salted caramel ice cream from their own \u003ca href=\"http://biritecreamery.com/menu.html\">Bi-Rite Creamery\u003c/a>. Then there are the tamarind-spiked treats whipped up by local Indian baker and confectioner \u003ca href=\"http://www.spicevice.com/\">Spice Vice\u003c/a>, as well as the vanilla-speckled, \u003cem>cajeta\u003c/em>-inspired softies from \u003ca href=\"http://www.happygoatcaramel.com/products.html\">Happy Goat\u003c/a>, enriched with caramelized goat's milk. \u003c/p>\n\u003cp>Can't decide between caramel and chocolate? Local \u003ca href=\"http://http://www.charleschocolates.com/online-store/edible-chocolate-boxes/fleur-de-sel-caramel-assortment.html\">Charles Chocolates\u003c/a> offers the best of both worlds: fleur de sel caramels covered in chocolate, arranged in an edible, flower-printed chocolate box. Or you can invest in \u003ca href=\"http://www.recchiuti.com/132.html\">Michael Recchiuti's dynamic duo\u003c/a>, a jar each of Extra-Bitter Chocolate Sauce and Burnt Caramel Sauce. Who needs a spoon when you can just pour it on and...well, the rest is up to you. \u003c/p>\n\u003cp>Prefer to play with your food? Check out this list of \u003ca href=\"http://www.urbandaddy.com/sfo/leisure/roundup/8757/Chocolate_Spa_Treatments_Chocolate_on_the_Inside_and_Out_San_Francisco_SFO\">chocolate spa treatments\u003c/a> for two. Get rubbed down (or revved up) with a chocolate-espresso scrub, let yourselves be macerated in rose petals or painted with cocoa butter and chocolate oil, all while enjoying truffles and bubbly. Remember that goofy Axe \u003ca href=\"http://www.youtube.com/watch?v=FgfzdgWgEZ4&feature=related\">chocolate man\u003c/a> commercial? Like that, only pricier (and presumably, much more pleasing to the nose). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/moonlightcafe500.jpg\" alt=\"moonlight cafe\" title=\"moonlight cafe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10349\">\u003c/p>\n\u003cp>Can't quite swing that spontaneous weekend in Paris this year? Happily, in our European-minded city, there will always be croissants to wake up to (I may be Bernal-biased, but the delicate, extra-flaky ones at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/19/sandbox-bakery/\">Sandbox Bakery\u003c/a> are worth the trip up the hill) and pastel \u003cem>macarons\u003c/em> in more flavors than Hermès has scarves. People who love \u003cem>macarons \u003c/em>really, really love them, and while Miette has its fans, the latest buzz is about the stylishly packaged dainties at \u003ca href=\"http://www.paulettemacarons.com/\">Paulette\u003c/a> in Hayes Valley, the first NorCal branch of a popular shop in Beverly Hills. Or you can dream of escaping to the French countryside, à la Juliette Binoche in \u003ca href=\"http://www.imdb.com/title/tt0241303/\">Chocolat\u003c/a>, as you melt and roll your own ravishing truffles at La Cocina's \u003ca href=\"http://www.lacocinasf.org/truffles-chocolates-and-how-to-be-a-better-lover/\">chocolate-making class\u003c/a> on Feb. 10. \u003c/p>\n\u003cp>Got a honey who's more salty than sweet? Well, take it from the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a>: the couple that grinds together, stays together. Head over to the Calf's headquarters in the Oxbow Public Market in Napa for their I Heart Sausage class on Feb. 13th, and get busy making it all: fresh, smoked, poached, and, for all you vampires out there, \u003cem>boudin noir,\u003c/em> the infamous (and delectable) blood sausage. Or pencil in a plan for Whole Hog Butchery, Part 1, upcoming on Feb. 27. \u003c/p>\n\u003cp>To go with your sausage-fest, pick up a bloomy Heart's Desire cheese. Molded in the shape of a heart, it's named after a charming beach along Tomales Bay and made by Cowgirl Creamery this month only, available in their store in San Francisco's Ferry Building as well as at Tomales Bay Foods in Point Reyes. Out of town? You can order it online in a \u003ca href=\"http://www.cowgirlcreamery.com/prodinfo.asp?number=2010%20VALENTINE\">gift pack\u003c/a> along with Jasper Hill Farm's Constant Bliss and Redwood Hill's Camillia cheeses, plus a selection of Tcho chocolates. \u003ca href=\"http://www.farmsteadcheesesandwines.com/\">Farmstead Cheeses and Wines\u003c/a> in Montclair and Alameda will also be carrying a selection of heart-shaped cheeses this week, including French goat cheese Coeur de Gariottes, sold with rose petal jam; creamy cow's milk Coeur de Bray; and Coeur Cendrée, a goat cheese dusted with ash. And in keeping with the holiday, their weekly Friday & Saturday wine tasting will focus on sparklers and rosés. \u003c/p>\n\u003cp>Then again, what about dinner? Just about every restaurant in the city will be angling for your V-Day dollar with passion-fruit mousse and hearts of palm salad. Still, I'd like to imagine that all kinds of polyamorous, four- or more-some wake-ups will be happening the morning after the \u003ca href=\"https://www.brownpapertickets.com/event/98638\">Wild Kitchen's Valentine's Day Dinner\u003c/a>. That secret Mission location, those candlelit communal tables full of curious couples, those shared platters of candycap mushrooms and foraged mussels...how can they not inspire more than just gustatory exploration? \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>As an appetizer, the two (or more) of you can tango down to the Ferry Building on Feb. 12, from 5 to 8pm, for the annual \u003ca href=\"http://www.ferrybuildingmarketplace.com/ffh_2010.php\">Food from the Heart\u003c/a>. After the food-court tourists have gone home, the elegant main promenade will be transformed into a place to sip, nibble, flirt, and perhaps even dance. Local restaurants and wineries will have tables set up offering drinks and small plates for tasting, $2-$4. The money goes towards sending one lucky Ferry Plaza Farmers Market seller to Slow Food's Terra Madre event in Italy this fall. \u003c/p>\n\n",
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"excerpt": "From sausage-making to truffle-rolling, salted caramels to secret dinners, we've got the tastiest list of Valentine's Day inspirations in town. ",
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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/heartfelt500.jpg\" alt=\"heartfelt\" title=\"heartfelt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10347\">\u003c/p>\n\u003cp>Cupid's arrows hit Bernal Heights hard this week. Along Cortland Avenue, every storefront from the card store to the cafe to the taqueria is emblazoned with huge red and pink hearts and flowers. What's so romantic about a quesadilla or a double nonfat mocha with whip? Well, anything's romantic when you're sharing it with your honey. Or maybe Bernal just loves window dressing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/heartfelt500a.jpg\" alt=\"I heart you\" title=\"I heart you\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10348\">\u003c/p>\n\u003cp>Still, the holiday is nearly upon us, and if you've got a sweetheart, you're probably wondering, with eagerness or dread, what to do about it. Personally, I don't ascribe to the fancy-jewelry, table-for-two view of Feb. 14. If you asked me to name my most romantic gifts or moments I've had, I'd remember the poem by Sappho an old girlfriend inscribed for me in gold ink on pink rose petals, one word per petal. Or being picked up from work on Valentine's Day by another date, who whisked me across the Golden Gate Bridge to the Headlands, where we sat on the hood of the car, looking out over the bay and eating take-out shrimp dumplings boxed up from my very favorite \u003ca href=\"http://goodluckdimsum.com/\">dim sum dive\u003c/a>. (He knew me well enough to know that heaven, for me, is an endless supply of shrimp dumplings.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/littlenepal500.jpg\" alt=\"little nepal\" title=\"little nepal\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10350\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The most romantic notion is the most personal, the gift that makes you feel truly seen. So, what does your husband/wife/girlfriend/boyfriend secretly like best? At home or in the company of like-minded sensualists, this week offers dozens of ways to tease and titillate your valentine. \u003c/p>\n\u003cp>Popping the cork on a bottle of good champagne may work for me, but for plenty of people, beer's the drink of choice. And conveniently enough, it's \u003ca href=\"http://www.sfbeerweek.org/schedule\">Beer Week\u003c/a> in San Francisco now through the 14th, with dozens of bars offering many delectable suds, along with brewmaster meet-and-greets. And who says beer and chocolate aren't a perfect match? \u003ca href=\"http://www.seriouseats.com/2010/02/serious-beer-pairings-chocolate-and-beer-for-valentines-day.html\">Serious Eats\u003c/a> has an exhaustive guide to pairing the two. Although many of their picks are geared towards East Coast brands like Jacques Torres, the flavor profiles can certainly apply to your favorite Bay Area treats. \u003c/p>\n\u003cp>Or you can head to \u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a> and bring home a pint or two of their this-week-only \u003ca href=\"http://beerandnosh.com/sfbw/\">beer ice creams\u003c/a>, made with local brews. Beer ice cream! I think someone out there is just waiting to plant a big wet Homer Simpson \u003cem>m'waaah\u003c/em> on you for thinking of this, and better yet, bringing it home, stripping down to your underwear, and grabbing a couple of spoons. Especially if you add a side order of Slocombe's cult-favorite caramels (made with Boccalone lard, and much better, and more bacony, than they sound). \u003c/p>\n\u003cp>In fact, caramel is breathing hard down chocolate's neck this year, a happy development for those less inclined towards the bean. \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a> has a particularly fetching selection right now, starting with the salted caramel ice cream from their own \u003ca href=\"http://biritecreamery.com/menu.html\">Bi-Rite Creamery\u003c/a>. Then there are the tamarind-spiked treats whipped up by local Indian baker and confectioner \u003ca href=\"http://www.spicevice.com/\">Spice Vice\u003c/a>, as well as the vanilla-speckled, \u003cem>cajeta\u003c/em>-inspired softies from \u003ca href=\"http://www.happygoatcaramel.com/products.html\">Happy Goat\u003c/a>, enriched with caramelized goat's milk. \u003c/p>\n\u003cp>Can't decide between caramel and chocolate? Local \u003ca href=\"http://http://www.charleschocolates.com/online-store/edible-chocolate-boxes/fleur-de-sel-caramel-assortment.html\">Charles Chocolates\u003c/a> offers the best of both worlds: fleur de sel caramels covered in chocolate, arranged in an edible, flower-printed chocolate box. Or you can invest in \u003ca href=\"http://www.recchiuti.com/132.html\">Michael Recchiuti's dynamic duo\u003c/a>, a jar each of Extra-Bitter Chocolate Sauce and Burnt Caramel Sauce. Who needs a spoon when you can just pour it on and...well, the rest is up to you. \u003c/p>\n\u003cp>Prefer to play with your food? Check out this list of \u003ca href=\"http://www.urbandaddy.com/sfo/leisure/roundup/8757/Chocolate_Spa_Treatments_Chocolate_on_the_Inside_and_Out_San_Francisco_SFO\">chocolate spa treatments\u003c/a> for two. Get rubbed down (or revved up) with a chocolate-espresso scrub, let yourselves be macerated in rose petals or painted with cocoa butter and chocolate oil, all while enjoying truffles and bubbly. Remember that goofy Axe \u003ca href=\"http://www.youtube.com/watch?v=FgfzdgWgEZ4&feature=related\">chocolate man\u003c/a> commercial? Like that, only pricier (and presumably, much more pleasing to the nose). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/moonlightcafe500.jpg\" alt=\"moonlight cafe\" title=\"moonlight cafe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10349\">\u003c/p>\n\u003cp>Can't quite swing that spontaneous weekend in Paris this year? Happily, in our European-minded city, there will always be croissants to wake up to (I may be Bernal-biased, but the delicate, extra-flaky ones at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/19/sandbox-bakery/\">Sandbox Bakery\u003c/a> are worth the trip up the hill) and pastel \u003cem>macarons\u003c/em> in more flavors than Hermès has scarves. People who love \u003cem>macarons \u003c/em>really, really love them, and while Miette has its fans, the latest buzz is about the stylishly packaged dainties at \u003ca href=\"http://www.paulettemacarons.com/\">Paulette\u003c/a> in Hayes Valley, the first NorCal branch of a popular shop in Beverly Hills. Or you can dream of escaping to the French countryside, à la Juliette Binoche in \u003ca href=\"http://www.imdb.com/title/tt0241303/\">Chocolat\u003c/a>, as you melt and roll your own ravishing truffles at La Cocina's \u003ca href=\"http://www.lacocinasf.org/truffles-chocolates-and-how-to-be-a-better-lover/\">chocolate-making class\u003c/a> on Feb. 10. \u003c/p>\n\u003cp>Got a honey who's more salty than sweet? Well, take it from the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a>: the couple that grinds together, stays together. Head over to the Calf's headquarters in the Oxbow Public Market in Napa for their I Heart Sausage class on Feb. 13th, and get busy making it all: fresh, smoked, poached, and, for all you vampires out there, \u003cem>boudin noir,\u003c/em> the infamous (and delectable) blood sausage. Or pencil in a plan for Whole Hog Butchery, Part 1, upcoming on Feb. 27. \u003c/p>\n\u003cp>To go with your sausage-fest, pick up a bloomy Heart's Desire cheese. Molded in the shape of a heart, it's named after a charming beach along Tomales Bay and made by Cowgirl Creamery this month only, available in their store in San Francisco's Ferry Building as well as at Tomales Bay Foods in Point Reyes. Out of town? You can order it online in a \u003ca href=\"http://www.cowgirlcreamery.com/prodinfo.asp?number=2010%20VALENTINE\">gift pack\u003c/a> along with Jasper Hill Farm's Constant Bliss and Redwood Hill's Camillia cheeses, plus a selection of Tcho chocolates. \u003ca href=\"http://www.farmsteadcheesesandwines.com/\">Farmstead Cheeses and Wines\u003c/a> in Montclair and Alameda will also be carrying a selection of heart-shaped cheeses this week, including French goat cheese Coeur de Gariottes, sold with rose petal jam; creamy cow's milk Coeur de Bray; and Coeur Cendrée, a goat cheese dusted with ash. And in keeping with the holiday, their weekly Friday & Saturday wine tasting will focus on sparklers and rosés. \u003c/p>\n\u003cp>Then again, what about dinner? Just about every restaurant in the city will be angling for your V-Day dollar with passion-fruit mousse and hearts of palm salad. Still, I'd like to imagine that all kinds of polyamorous, four- or more-some wake-ups will be happening the morning after the \u003ca href=\"https://www.brownpapertickets.com/event/98638\">Wild Kitchen's Valentine's Day Dinner\u003c/a>. That secret Mission location, those candlelit communal tables full of curious couples, those shared platters of candycap mushrooms and foraged mussels...how can they not inspire more than just gustatory exploration? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As an appetizer, the two (or more) of you can tango down to the Ferry Building on Feb. 12, from 5 to 8pm, for the annual \u003ca href=\"http://www.ferrybuildingmarketplace.com/ffh_2010.php\">Food from the Heart\u003c/a>. After the food-court tourists have gone home, the elegant main promenade will be transformed into a place to sip, nibble, flirt, and perhaps even dance. Local restaurants and wineries will have tables set up offering drinks and small plates for tasting, $2-$4. The money goes towards sending one lucky Ferry Plaza Farmers Market seller to Slow Food's Terra Madre event in Italy this fall. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Go Retro: Bake a Whole Chicken",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/roasted-chicken1.jpg\" alt=\"roasted chicken\" title=\"roasted chicken\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10257\">\u003c/p>\n\u003cp>Long long ago (which in this digital age means a few decades prior to now) people used to eat chicken for fancy Sunday suppers. After a day at church, the family would gather around the dinner table. Bobby, with his favorite baseball cap set next to his dish, and Sue, with hair in pigtails, claimed the drumsticks. Meanwhile Mother in her apron and Father in a button-down shirt had their fill of the breasts or thighs. After dinner, Ma would collect the remainder of the chicken -- carcass, drippings and all -- so she could make a nice soup or meat pie later in the week. Doesn’t that sound homey, and well... quaint?\u003c/p>\n\u003cp>Well, in the modern-day equivalent of this scenario, this is my house on a Sunday (although insert a morning reading the New York Times instead of church, bickering kids who roll their eyes at their parents for the mild-tempered Bobby and Sue, and jeans with t-shirts and sweaters for the clothes. Oh, and toss in a crazy dog and a messy house). I've also been known to make a whole chicken on a Tuesday or Thursday (or, as you've probably picked up by now, any day of the week). So although my version of this American tale is a little different, the premise remains the same: I bake a whole chicken for one dinner, and then wrap up everything (and I mean everything) that is left for another meal (or two) later in the week.\u003c/p>\n\u003cp>Although my method for cooking chicken was once de rigueur in America, it now seems old fashioned. Chicken, however, is more popular than ever. According to the USDA, \"Chicken consumption more than doubled between 1970 and 2004, from 27.4 pounds per person to 59.2 pounds.\" Yet during this time of increased chicken eating, the tradition of baking a whole bird for a family dinner has almost disappeared. \u003c/p>\n\u003cp>Most poultry eaters these days simply pick up a package of boneless, skinless chicken breasts at the grocery store (and that’s only if they're actually cooking dinner instead of picking up take-out). They think that not having to deal with those bones makes cooking easier (a notion I will argue in a second). Plus most people are also more interested in the breasts because they have less fat than those delicious thighs and legs. But if you're cooking from scratch (that is, not purchasing something pre-cooked with a ton of fat, salt and starches added to it) one leg or thigh will not clog your arteries or make you fat, especially if you eat it with a large serving of vegetables. According to the \u003ca href=\"http://www.thedailyplate.com/\">Daily Plate\u003c/a> (a food calorie site), a thigh has 237 calories, while a grilled skinless breast has 120 calories; sure the calorie count is almost double, but 237 calories for a main part of your dinner is quite good when you consider that a chicken burrito has 334 calories in it. Also, if you eat that chicken breast lightly breaded and fried (as many people will), you jump up to 247 calories with 133 fat calories (the baked thigh has only 12 fat calories). That thigh is no longer looking so fattening, is it?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now I realize that many people don't like to make a whole chicken because they think it’s difficult and time intensive. But, just like \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/10/resist-the-box-redux-homemade-chocolate-pudding/\">pudding\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/21/resist-the-box-pancakes/\">pancakes\u003c/a>, nothing could be further from the truth. Unlike boneless and skinless breasts, which often need to be dolled up in a pan with other ingredients because they become dry and a bit tasteless when baked on their own, a whole chicken is a simple endeavor that has juicy results. In the name of full disclosure, I need to admit that baking a chicken takes about an hour and a half, but other than the first 5-7 minutes of prep work, this is all baking time.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/storing-leftovers11.jpg\" alt=\"storing leftovers\" title=\"storing leftovers\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10258\">\u003c/p>\n\u003cp>Making a whole chicken is also a great way to stretch your food dollar as it will bear two to three meals for your family. After our roasted chicken dinner, I often make a soup out of the carcass, chicken pot pie with gravy (which I'll cover next week), or \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/28/creamy-chicken-and-rice-casserole/\">creamy chicken and rice casserole\u003c/a>. If I get an especially large chicken or if I make baked potatoes with the first meal (which fills everyone up) I then usually have enough chicken left over for a third meal where only a minimal amount of meat is required, such as tacos, quesadillas, or stir fry.\u003c/p>\n\u003cp>Here are some general directions for baking a chicken. I am not providing a recipe because this meal is so easy that strict instructions aren't necessary. Give it a try and you'll see how good this traditional family meal can taste, while also saving you a few bucks later in the week when you’re eating some delicious pot pies.\u003c/p>\n\u003cp>\u003cstrong>How to Bake a Chicken\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chicken-ready-to-go-in-the-oven1.jpg\" alt=\"chicken ready to go in the oven\" title=\"chicken ready to go in the oven\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10265\">\u003c/p>\n\u003cp>\u003cstrong>Preparing Your Chicken\u003c/strong>\u003c/p>\n\u003cp>Remove the offal from the chicken (I like to cook these up for my dog, but you can do whatever you like with them, which includes sticking them in the compost bin) and rinse out the bird, including the inner cavity. Set your chicken in a baking pan and pat dry with paper towels. You want to keep the skin fairly dry so it's crispier later. \u003c/p>\n\u003cp>Decide what type of fat you want to use to flavor your chicken. Now is the time to get creative. I've used olive oil mixed with lemon zest, fresh rosemary and garlic; butter; and even a bit of bacon fat (only about a tablespoon for the entire bird, which ends up tasting pretty amazing, by the way). Whatever you use, be sure to also season with salt and pepper (less salt if using bacon grease), as well as any herbs you like (I usually go with thyme). Spread everything all over the chicken and also under the breast skin.\u003c/p>\n\u003cp>Place a chopped half onion inside the cavity. This will help flavor the chicken as well as the drippings. You could also add a half lemon, herbs, or an apple.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/uncovering-your-chicken1.jpg\" alt=\"uncovering your chicken\" title=\"uncovering your chicken\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10254\">\u003c/p>\n\u003cp>\u003cstrong>Baking the Chicken\u003c/strong>\u003c/p>\n\u003cp>I bake my chicken in a 375 degree convection oven. If you don't have convection, just bake at 400 degrees. Be sure to get the oven nice and hot before you place the chicken in it.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/covered-chicken1.jpg\" alt=\"covered chicken\" title=\"covered chicken\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10255\">\u003c/p>\n\u003cp>The key to baking a great chicken is to cover it for about 60 minutes and then finish it off, uncovered so the skin gets crispy, for another 20-30 minutes or until clear juices run from the meat (\u003ca href=\"http://www.fsis.usda.gov/Help/FAQs_Hotline_Preparation/index.asp#4\">the USDA recommends cooking until the chicken is 165 degrees\u003c/a>). The larger your chicken, the more time you'll need to bake it. Don't be afraid to use a meat thermometer. Better to be safe than sorry. \u003c/p>\n\u003cp>You can use a pan with a top (such as a Le Creuset Dutch oven) or you can simply tightly cover a standard baking dish or large cast-iron pan with aluminum foil. I've tried both methods with equally succulent results. Either way, covering the bird will keep the juices from evaporating in the hot oven. You'll also get some nice pan drippings that you can use later in the week for a soup or chicken pot pie gravy base.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/pan-juices1.jpg\" alt=\"pan juices\" title=\"pan juices\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10256\">\u003c/p>\n\u003cp>If your chicken drippings start to dry out once you uncover your pan, simply add between ¼ and a ½ cup of water or chicken stock to the pan. This will keep your drippings from burning. Don't worry about the extra moisture in the oven. I've done this numerous times and the skin on my chicken was still crispy.\u003c/p>\n\u003cp>\u003cstrong>Serving the Chicken\u003c/strong>\u003cbr>\nCarving a chicken can seem a bit daunting, but once you see how easy it is (below) you’ll hopefully feel ready to conquer the job. I found this great video on You Tube (what would we do without You Tube?), which stars Norman Weinstein of the Institute of Culinary Education giving instructions on how to carve a chicken. Well done, Norman!\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/emS7l2sN1jM&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/emS7l2sN1jM&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Saving the Leftovers\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Be sure to save EVERYTHING that is left over from your scrumptious chicken dinner. This means stick the carcass, leftover meat, wings, drippings and even the fat into a big container to be used later. Next week I'll show you what to do with all this; in the meantime, happy chicken eating.\u003c/p>\n\n",
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"excerpt": "Now I realize that many people don't like to make a whole chicken because they think it's difficult and time intensive. But, just like pudding and pancakes, nothing could be further from the truth. Unlike boneless and skinless breasts, which often need to be dolled up in a pan with other ingredients because they become dry and a bit tasteless when baked on their own, a whole chicken is a simple endeavor that has juicy results. In the name of full disclosure, I need to admit that baking a chicken takes between an hour and an hour and a half, but other than the first 5-7 minutes of prep work, this is all baking time.",
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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/roasted-chicken1.jpg\" alt=\"roasted chicken\" title=\"roasted chicken\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10257\">\u003c/p>\n\u003cp>Long long ago (which in this digital age means a few decades prior to now) people used to eat chicken for fancy Sunday suppers. After a day at church, the family would gather around the dinner table. Bobby, with his favorite baseball cap set next to his dish, and Sue, with hair in pigtails, claimed the drumsticks. Meanwhile Mother in her apron and Father in a button-down shirt had their fill of the breasts or thighs. After dinner, Ma would collect the remainder of the chicken -- carcass, drippings and all -- so she could make a nice soup or meat pie later in the week. Doesn’t that sound homey, and well... quaint?\u003c/p>\n\u003cp>Well, in the modern-day equivalent of this scenario, this is my house on a Sunday (although insert a morning reading the New York Times instead of church, bickering kids who roll their eyes at their parents for the mild-tempered Bobby and Sue, and jeans with t-shirts and sweaters for the clothes. Oh, and toss in a crazy dog and a messy house). I've also been known to make a whole chicken on a Tuesday or Thursday (or, as you've probably picked up by now, any day of the week). So although my version of this American tale is a little different, the premise remains the same: I bake a whole chicken for one dinner, and then wrap up everything (and I mean everything) that is left for another meal (or two) later in the week.\u003c/p>\n\u003cp>Although my method for cooking chicken was once de rigueur in America, it now seems old fashioned. Chicken, however, is more popular than ever. According to the USDA, \"Chicken consumption more than doubled between 1970 and 2004, from 27.4 pounds per person to 59.2 pounds.\" Yet during this time of increased chicken eating, the tradition of baking a whole bird for a family dinner has almost disappeared. \u003c/p>\n\u003cp>Most poultry eaters these days simply pick up a package of boneless, skinless chicken breasts at the grocery store (and that’s only if they're actually cooking dinner instead of picking up take-out). They think that not having to deal with those bones makes cooking easier (a notion I will argue in a second). Plus most people are also more interested in the breasts because they have less fat than those delicious thighs and legs. But if you're cooking from scratch (that is, not purchasing something pre-cooked with a ton of fat, salt and starches added to it) one leg or thigh will not clog your arteries or make you fat, especially if you eat it with a large serving of vegetables. According to the \u003ca href=\"http://www.thedailyplate.com/\">Daily Plate\u003c/a> (a food calorie site), a thigh has 237 calories, while a grilled skinless breast has 120 calories; sure the calorie count is almost double, but 237 calories for a main part of your dinner is quite good when you consider that a chicken burrito has 334 calories in it. Also, if you eat that chicken breast lightly breaded and fried (as many people will), you jump up to 247 calories with 133 fat calories (the baked thigh has only 12 fat calories). That thigh is no longer looking so fattening, is it?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now I realize that many people don't like to make a whole chicken because they think it’s difficult and time intensive. But, just like \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/10/resist-the-box-redux-homemade-chocolate-pudding/\">pudding\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/21/resist-the-box-pancakes/\">pancakes\u003c/a>, nothing could be further from the truth. Unlike boneless and skinless breasts, which often need to be dolled up in a pan with other ingredients because they become dry and a bit tasteless when baked on their own, a whole chicken is a simple endeavor that has juicy results. In the name of full disclosure, I need to admit that baking a chicken takes about an hour and a half, but other than the first 5-7 minutes of prep work, this is all baking time.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/storing-leftovers11.jpg\" alt=\"storing leftovers\" title=\"storing leftovers\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10258\">\u003c/p>\n\u003cp>Making a whole chicken is also a great way to stretch your food dollar as it will bear two to three meals for your family. After our roasted chicken dinner, I often make a soup out of the carcass, chicken pot pie with gravy (which I'll cover next week), or \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/28/creamy-chicken-and-rice-casserole/\">creamy chicken and rice casserole\u003c/a>. If I get an especially large chicken or if I make baked potatoes with the first meal (which fills everyone up) I then usually have enough chicken left over for a third meal where only a minimal amount of meat is required, such as tacos, quesadillas, or stir fry.\u003c/p>\n\u003cp>Here are some general directions for baking a chicken. I am not providing a recipe because this meal is so easy that strict instructions aren't necessary. Give it a try and you'll see how good this traditional family meal can taste, while also saving you a few bucks later in the week when you’re eating some delicious pot pies.\u003c/p>\n\u003cp>\u003cstrong>How to Bake a Chicken\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chicken-ready-to-go-in-the-oven1.jpg\" alt=\"chicken ready to go in the oven\" title=\"chicken ready to go in the oven\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10265\">\u003c/p>\n\u003cp>\u003cstrong>Preparing Your Chicken\u003c/strong>\u003c/p>\n\u003cp>Remove the offal from the chicken (I like to cook these up for my dog, but you can do whatever you like with them, which includes sticking them in the compost bin) and rinse out the bird, including the inner cavity. Set your chicken in a baking pan and pat dry with paper towels. You want to keep the skin fairly dry so it's crispier later. \u003c/p>\n\u003cp>Decide what type of fat you want to use to flavor your chicken. Now is the time to get creative. I've used olive oil mixed with lemon zest, fresh rosemary and garlic; butter; and even a bit of bacon fat (only about a tablespoon for the entire bird, which ends up tasting pretty amazing, by the way). Whatever you use, be sure to also season with salt and pepper (less salt if using bacon grease), as well as any herbs you like (I usually go with thyme). Spread everything all over the chicken and also under the breast skin.\u003c/p>\n\u003cp>Place a chopped half onion inside the cavity. This will help flavor the chicken as well as the drippings. You could also add a half lemon, herbs, or an apple.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/uncovering-your-chicken1.jpg\" alt=\"uncovering your chicken\" title=\"uncovering your chicken\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10254\">\u003c/p>\n\u003cp>\u003cstrong>Baking the Chicken\u003c/strong>\u003c/p>\n\u003cp>I bake my chicken in a 375 degree convection oven. If you don't have convection, just bake at 400 degrees. Be sure to get the oven nice and hot before you place the chicken in it.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/covered-chicken1.jpg\" alt=\"covered chicken\" title=\"covered chicken\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10255\">\u003c/p>\n\u003cp>The key to baking a great chicken is to cover it for about 60 minutes and then finish it off, uncovered so the skin gets crispy, for another 20-30 minutes or until clear juices run from the meat (\u003ca href=\"http://www.fsis.usda.gov/Help/FAQs_Hotline_Preparation/index.asp#4\">the USDA recommends cooking until the chicken is 165 degrees\u003c/a>). The larger your chicken, the more time you'll need to bake it. Don't be afraid to use a meat thermometer. Better to be safe than sorry. \u003c/p>\n\u003cp>You can use a pan with a top (such as a Le Creuset Dutch oven) or you can simply tightly cover a standard baking dish or large cast-iron pan with aluminum foil. I've tried both methods with equally succulent results. Either way, covering the bird will keep the juices from evaporating in the hot oven. You'll also get some nice pan drippings that you can use later in the week for a soup or chicken pot pie gravy base.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/pan-juices1.jpg\" alt=\"pan juices\" title=\"pan juices\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10256\">\u003c/p>\n\u003cp>If your chicken drippings start to dry out once you uncover your pan, simply add between ¼ and a ½ cup of water or chicken stock to the pan. This will keep your drippings from burning. Don't worry about the extra moisture in the oven. I've done this numerous times and the skin on my chicken was still crispy.\u003c/p>\n\u003cp>\u003cstrong>Serving the Chicken\u003c/strong>\u003cbr>\nCarving a chicken can seem a bit daunting, but once you see how easy it is (below) you’ll hopefully feel ready to conquer the job. I found this great video on You Tube (what would we do without You Tube?), which stars Norman Weinstein of the Institute of Culinary Education giving instructions on how to carve a chicken. Well done, Norman!\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/emS7l2sN1jM&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/emS7l2sN1jM&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Saving the Leftovers\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Be sure to save EVERYTHING that is left over from your scrumptious chicken dinner. This means stick the carcass, leftover meat, wings, drippings and even the fat into a big container to be used later. Next week I'll show you what to do with all this; in the meantime, happy chicken eating.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gridiron Gastronomy for Super Bowl Sunday",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/superbowl-sandwich18.jpg\" alt=\"Peyton Manning Super Bowl Sandwich 18\" title=\"Peyton Manning Super Bowl Sandwich 18\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-10221\">\u003c/p>\n\u003cp>Most years, I don't pay professional football any attention until the last few games of the season. That wasn't always the case. Growing up in Louisville, my younger brother and I were rabid fans. Very curiously, we rooted for the San Francisco Forty Niners. They were extremely good, easy to like because they won buckets of games, but I think we also liked them because we liked San Francisco. We'd visited a few times. My brother and I had to do chores to earn television time in those days, and after turning over frost-glazed garden beds, emptying compost pails, and moving around boxes in the basement, we'd settle in front of a 300-pound television set with a small, low-definition screen to watch our gold-helmeted heroes do battle with rivals like the Giants and Cowboys. The Cowboys were, to me, the worst. Whenever the Niners played them, I felt, even then, like I was watching a culture war unfold -- albeit on a canvas of green grass and white chalk. \u003ca href=\"http://phinphanatic.com/files/2008/06/fox-jimmyjohnson2020_orig.jpg\">Coach Jimmy Johnson\u003c/a> looked like a slick hillbilly hustler. Their \u003ca href=\"http://farm2.static.flickr.com/1054/1277699234_eca756f817_o.jpg\">cheerleaders\u003c/a> wore gaudy, unusually trashy get-ups. To me, at the time, Dallas epitomized sprawl, conservatism, and flash without class. I was too young and headstrong to take a more nuanced tack. It was Green Party v.s. hunting party, Alice Waters against brisket barbecue. In truth, Dallas had little to do with it. I was reacting on prejudices I harbored against my own home-state, hating the Cowboys because their stomping ground epitomized a bigger, grander, and more nefarious version of Kentucky culture. \u003c/p>\n\u003cp>Since my very late noughts and early teens, I have mellowed into more palatable state of fan-ship. Today, I avoid firm allegiances, at least with regard to football. I get a little excited late in the season and pick a good team with a compelling story begging for a happy ending. Last weekend, I watched the New Orleans Saints beat the Minnesota Vikings at a Chili's outpost in LAX as my girlfriend and I waited to catch a plane back to San Francisco. After Brett Favre threw his fatal interception, the three large Viking fans next to me -- I thought of them as pale blobs of butter-soaked \u003ca href=\"http://en.wikipedia.org/wiki/Lutefisk\">lutefisk\u003c/a> heaped on stools -- grumbled about a \"Katrina curse.\" I smiled. I had been a Saints fan for about a month and a half. I suppose \u003ca href=\"http://en.wikipedia.org/wiki/Hurricane_Katrina\">Katrina\u003c/a> does have a lot to do with it. A Saints Super Bowl victory would mean a lot to New Orleans. My aunt, uncle, and cousins have lived there for two decades. They lost their house to the hurricane. New Orleans has problems beyond the debris, flooding, and disease that disaster brought upon its residents. Thankfully, food at least is not one. \u003c/p>\n\u003cp>From beignets, pralines, and chicory coffee, to crawfish boils, gumbo, and etouffee, New Orleans boasts a magnificent cuisine that reflects its French, Spanish, African, Italian, and Cajun influences. They run through the city's classic preparations like arteries; the end product is -- like the city -- both high and low, rich and frugal, bold and wildly delicious yet unhealthy, a little dangerous. I remember one New Orleans visit years ago, when I was around ten -- and Montana was, in my mind, still truly more \u003ca href=\"http://www.joe-montana.com/joemontana.jpg\">Joe\u003c/a> than \u003ca href=\"http://wwp.greenwichmeantime.com/images/usa/montana.jpg\">state\u003c/a>. We ate at a fish place, a frill-free joint with checkered tablecloths and wood-paneled walls. My tiny cousin was lurching around the room. He neared another table, and an old lady presiding over a huge steaming plate leaned down to slip him a fried chicken finger from her spread of eats. He crunched on it. I've never thought about New Orleans without recalling that moment. \u003c/p>\n\u003cp>I'm excited about the Super Bowl, not just because the game should be good, but because party hosts all over the country will have such a stellar culinary tradition to mine for inspiration. The kitchen table face-off on Sunday will be as interesting as the on-field action: on one side, offerings from one of America's most storied indigenous food cultures -- and on the other, perhaps a cornucopia of delicacies from a less-celebrated bastion of gastronomic excellence...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Indiana, home of the Colts.\u003c/p>\n\u003cp>I'm not trying to be an asshole here. I grew up not far from Indianapolis. Kentuckians clown hard on Hoosiers. They toss around jokes about us, and we return the favor, touching on topics as diverse as their perpetually bare feet, their absurd dental shortcomings, and a statistically-proven propensity to commit incest and avoid using bathrooms. I will make no jokes about Midwestern food though -- mainly because there's nothing really to joke about. I'm doing the research, and while in this match-up, the deck appears stacked to favor The Big Easy, Indiana has a few tasty tricks up its dirty old sleeves. The Taggart Bakery Company of Indianapolis originally produced Wonder Bread. Van Camp's, the second-best-selling brand of pork-and-beans hails from the same city. Indiana is respected for its corn, both popped and otherwise prepared -- wrapped around hot dogs impaled on sticks, for starters. Lard-crusted sugar cream pies know many admirers, as does Amish-style fried chicken. In Indiana, chicken is only the paper-thin puffed-out outer crust of the fried food diaspora. State Fair food is huge here, and funnel cakes, cheese, and candy bars tumble gloriously into vats of oil alongside poultry and meat. \u003c/p>\n\u003cp>The state's greatest deep-fried achievement, at least that which enjoys the most notoriety (thanks in part to an indie documentary on the subject), is the \u003ca href=\"http://web.mac.com/davydd/Site/Pork_Tenderloin_Sandwich.html\">breaded pork tenderloin sandwich\u003c/a>. A gigantic piece of pork is pounded until it is approximately a quarter-inch thick. It is breaded and then fried. It comes on a toasted hamburger bun, much smaller than the craggy sheet of fried swine, anointed with mustard and mayo, topped with lettuce, tomato slices, pickles, and onions. According to a legend popularized by Jane and Michael Stern, Jake Freienstein, brother to Nicholas, the Indiana man who supposedly invented the pork tenderloin sandwich, had lost his fingers to severe frostbite. He used his stumps to tenderize the pork slices, and apparently drove Nicholas's competitors to emulate his technique with hammers and mechanical devices. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>On Sunday, even as I hope the Saints' defense manages to pound the Colts' star quarterback \u003ca href=\"http://en.wikipedia.org/wiki/Peyton_Manning\">Peyton Manning\u003c/a> (incidentally a New Orleans native who attended the school at which my aunt teaches) into the turf like a hapless hunk of pig, I'll be bringing an Indiana-style pork tenderloin sandwich to the party I attend. In a sense, it'll be fitting. I'll view my contribution as an effigy for the team the Saints must best. Just as I consume the sandwich, the Saints will devour their foe, and somewhere, far away, in a magical luxury box high above Lake Pontchartrain, \u003ca href=\"http://en.wikipedia.org/wiki/Lil_Wayne\">Lil Wayne\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/John_Goodman\">John Goodman\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Aaron_Neville\">Aaron Neville\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/Paul_Prudhomme\">Paul Prudhomme\u003c/a> will all clink glasses of \u003ca href=\"http://en.wikipedia.org/wiki/Sazerac\">Sazerac\u003c/a>.\u003c/p>\n\n",
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"excerpt": "I'm excited about the Super Bowl, not just because the game should be good, but because party hosts all over the country will have such a stellar culinary tradition to mine for inspiration. The kitchen table face-off on Sunday will be as interesting as the on-field action: on one side, offerings from one of America's most storied indigenous food cultures -- and on the other, perhaps a cornucopia of delicacies from a less-celebrated bastion of gastronomic excellence...",
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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/superbowl-sandwich18.jpg\" alt=\"Peyton Manning Super Bowl Sandwich 18\" title=\"Peyton Manning Super Bowl Sandwich 18\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-10221\">\u003c/p>\n\u003cp>Most years, I don't pay professional football any attention until the last few games of the season. That wasn't always the case. Growing up in Louisville, my younger brother and I were rabid fans. Very curiously, we rooted for the San Francisco Forty Niners. They were extremely good, easy to like because they won buckets of games, but I think we also liked them because we liked San Francisco. We'd visited a few times. My brother and I had to do chores to earn television time in those days, and after turning over frost-glazed garden beds, emptying compost pails, and moving around boxes in the basement, we'd settle in front of a 300-pound television set with a small, low-definition screen to watch our gold-helmeted heroes do battle with rivals like the Giants and Cowboys. The Cowboys were, to me, the worst. Whenever the Niners played them, I felt, even then, like I was watching a culture war unfold -- albeit on a canvas of green grass and white chalk. \u003ca href=\"http://phinphanatic.com/files/2008/06/fox-jimmyjohnson2020_orig.jpg\">Coach Jimmy Johnson\u003c/a> looked like a slick hillbilly hustler. Their \u003ca href=\"http://farm2.static.flickr.com/1054/1277699234_eca756f817_o.jpg\">cheerleaders\u003c/a> wore gaudy, unusually trashy get-ups. To me, at the time, Dallas epitomized sprawl, conservatism, and flash without class. I was too young and headstrong to take a more nuanced tack. It was Green Party v.s. hunting party, Alice Waters against brisket barbecue. In truth, Dallas had little to do with it. I was reacting on prejudices I harbored against my own home-state, hating the Cowboys because their stomping ground epitomized a bigger, grander, and more nefarious version of Kentucky culture. \u003c/p>\n\u003cp>Since my very late noughts and early teens, I have mellowed into more palatable state of fan-ship. Today, I avoid firm allegiances, at least with regard to football. I get a little excited late in the season and pick a good team with a compelling story begging for a happy ending. Last weekend, I watched the New Orleans Saints beat the Minnesota Vikings at a Chili's outpost in LAX as my girlfriend and I waited to catch a plane back to San Francisco. After Brett Favre threw his fatal interception, the three large Viking fans next to me -- I thought of them as pale blobs of butter-soaked \u003ca href=\"http://en.wikipedia.org/wiki/Lutefisk\">lutefisk\u003c/a> heaped on stools -- grumbled about a \"Katrina curse.\" I smiled. I had been a Saints fan for about a month and a half. I suppose \u003ca href=\"http://en.wikipedia.org/wiki/Hurricane_Katrina\">Katrina\u003c/a> does have a lot to do with it. A Saints Super Bowl victory would mean a lot to New Orleans. My aunt, uncle, and cousins have lived there for two decades. They lost their house to the hurricane. New Orleans has problems beyond the debris, flooding, and disease that disaster brought upon its residents. Thankfully, food at least is not one. \u003c/p>\n\u003cp>From beignets, pralines, and chicory coffee, to crawfish boils, gumbo, and etouffee, New Orleans boasts a magnificent cuisine that reflects its French, Spanish, African, Italian, and Cajun influences. They run through the city's classic preparations like arteries; the end product is -- like the city -- both high and low, rich and frugal, bold and wildly delicious yet unhealthy, a little dangerous. I remember one New Orleans visit years ago, when I was around ten -- and Montana was, in my mind, still truly more \u003ca href=\"http://www.joe-montana.com/joemontana.jpg\">Joe\u003c/a> than \u003ca href=\"http://wwp.greenwichmeantime.com/images/usa/montana.jpg\">state\u003c/a>. We ate at a fish place, a frill-free joint with checkered tablecloths and wood-paneled walls. My tiny cousin was lurching around the room. He neared another table, and an old lady presiding over a huge steaming plate leaned down to slip him a fried chicken finger from her spread of eats. He crunched on it. I've never thought about New Orleans without recalling that moment. \u003c/p>\n\u003cp>I'm excited about the Super Bowl, not just because the game should be good, but because party hosts all over the country will have such a stellar culinary tradition to mine for inspiration. The kitchen table face-off on Sunday will be as interesting as the on-field action: on one side, offerings from one of America's most storied indigenous food cultures -- and on the other, perhaps a cornucopia of delicacies from a less-celebrated bastion of gastronomic excellence...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Indiana, home of the Colts.\u003c/p>\n\u003cp>I'm not trying to be an asshole here. I grew up not far from Indianapolis. Kentuckians clown hard on Hoosiers. They toss around jokes about us, and we return the favor, touching on topics as diverse as their perpetually bare feet, their absurd dental shortcomings, and a statistically-proven propensity to commit incest and avoid using bathrooms. I will make no jokes about Midwestern food though -- mainly because there's nothing really to joke about. I'm doing the research, and while in this match-up, the deck appears stacked to favor The Big Easy, Indiana has a few tasty tricks up its dirty old sleeves. The Taggart Bakery Company of Indianapolis originally produced Wonder Bread. Van Camp's, the second-best-selling brand of pork-and-beans hails from the same city. Indiana is respected for its corn, both popped and otherwise prepared -- wrapped around hot dogs impaled on sticks, for starters. Lard-crusted sugar cream pies know many admirers, as does Amish-style fried chicken. In Indiana, chicken is only the paper-thin puffed-out outer crust of the fried food diaspora. State Fair food is huge here, and funnel cakes, cheese, and candy bars tumble gloriously into vats of oil alongside poultry and meat. \u003c/p>\n\u003cp>The state's greatest deep-fried achievement, at least that which enjoys the most notoriety (thanks in part to an indie documentary on the subject), is the \u003ca href=\"http://web.mac.com/davydd/Site/Pork_Tenderloin_Sandwich.html\">breaded pork tenderloin sandwich\u003c/a>. A gigantic piece of pork is pounded until it is approximately a quarter-inch thick. It is breaded and then fried. It comes on a toasted hamburger bun, much smaller than the craggy sheet of fried swine, anointed with mustard and mayo, topped with lettuce, tomato slices, pickles, and onions. According to a legend popularized by Jane and Michael Stern, Jake Freienstein, brother to Nicholas, the Indiana man who supposedly invented the pork tenderloin sandwich, had lost his fingers to severe frostbite. He used his stumps to tenderize the pork slices, and apparently drove Nicholas's competitors to emulate his technique with hammers and mechanical devices. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On Sunday, even as I hope the Saints' defense manages to pound the Colts' star quarterback \u003ca href=\"http://en.wikipedia.org/wiki/Peyton_Manning\">Peyton Manning\u003c/a> (incidentally a New Orleans native who attended the school at which my aunt teaches) into the turf like a hapless hunk of pig, I'll be bringing an Indiana-style pork tenderloin sandwich to the party I attend. In a sense, it'll be fitting. I'll view my contribution as an effigy for the team the Saints must best. Just as I consume the sandwich, the Saints will devour their foe, and somewhere, far away, in a magical luxury box high above Lake Pontchartrain, \u003ca href=\"http://en.wikipedia.org/wiki/Lil_Wayne\">Lil Wayne\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/John_Goodman\">John Goodman\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Aaron_Neville\">Aaron Neville\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/Paul_Prudhomme\">Paul Prudhomme\u003c/a> will all clink glasses of \u003ca href=\"http://en.wikipedia.org/wiki/Sazerac\">Sazerac\u003c/a>.\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/24/2010/01/underground-market26.jpg\" alt=\"San Francisco Underground Market - cupcakes\" title=\"San Francisco Underground Market - cupcakes\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10132\">\u003c/p>\n\u003cp>Six o'clock on Friday night, and the line outside the door at 17th and Capp was snaking down past the motorcycle repair shop and around the corner. Clutching brown paper bags of Sam Adams and Tecate, the crowd was a typical Mission mix: young guys in goatees with bike locks slung through their messenger bags, cool dads with baby strapped to their chests in slings, women staying warm in hand-knitted scarves and stripey fingerless gloves, even a few used-bookstore-looking folks with wild gray hair and heavy glasses. \u003c/p>\n\u003cp>What was the scene? An iPad giveaway? Lifetime free coffee at Four Barrel? A Radiohead jam session? \u003c/p>\n\u003cp>No, no, and no...instead, it was the second \u003ca href=\"http://us1.campaign-archive.com/?u=5bb29e249d33f56d1f219edeb&id=b5a3cfff7d\">Underground Farmers' Market\u003c/a>, organized by \u003ca href=\"http://www.foragesf.com/\">ForageSF\u003c/a>'s Iso Rabins. Essentially, an extra-groovy bake sale, held for no reason except to showcase the fun stuff being made by your friends and neighbors. What was on the table? All kinds of delights: kombucha by the jug, bags of peanut brittle and beef jerky, bergamot marmalade, white-grapefruit vanilla jelly, onion-bacon relish, lemonade, butternut-squash lasagna, little bowls of rice and mung-bean stew scooped out of Mason jars, acorn fudge, made-while-you-wait Indian chaat, corned-beef sandwiches, pumpkin pie by the slice, raw chocolate truffles, cupcakes, cucumber marmalade, kale, fresh chanterelles, granola, chipotle popcorn.\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?set_id=72157623185833179&\" frameborder=\"0\" width=\"500\" scrolling=\"no\" height=\"500\">\u003c/iframe>\u003cbr>\n\u003cem>Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Well, awesome, you may say. But this is San Francisco, hardly a place starving for access to raw-chocolate truffles and artisanal chicharrones. Between our dozens of farmers' markets, our thousands of restaurants, and our many, many gourmet stores, why would anyone need to stand in line on Capp Street to score good food? \u003c/p>\n\u003cp>Because walking into a store and handing over money is easy. Anyone can do it. To get to the Underground Farmers Market, you had to know about it—through Rabins' own 1000+ person email list, through a re-tweet from a street-food cart, or from one of the many blog or media mentions that had been buzzing around the concept since the first market, held last December. Just like at a show by a new band, though, a lot of the attendees seemed to have gotten there the old-fashioned way: they had a friend selling stuff, or knew somebody who knew somebody who told them to check out this cool scene. \u003c/p>\n\u003cp>So there was the buzz factor, and the undeniable urban urge to be in at the beginning of the next new thing. And, like a warehouse show, there was a little of the\u003cem> Permits? We don't need no stinkin' permits\u003c/em> feeling, too. After all, this was outlaw food, made by artisans canning on the far side of the law—in other words, brewing the 'buch or popping the corn in their home kitchens, uninspected by the health department. \u003c/p>\n\u003cp>Few of the vendors make their product professionally in commercial kitchens; for most, it's a fun side gig, something they were doing anyway for friends and family, a way to make a little extra money from a particular passion for chocolate or kimchee. (Of course, the continued stream of layoffs have made more and more people seek profit in their passion; at a recent \u003ca href=\"http://www.spur.org/events/calendar/tamales_creme_brulee_economics_streetfood\">SPUR\u003c/a> panel discussion on the economics of street food, Imelda Reyes from the Department of Public Health said she gets 12 to 16 calls a day now from would-be street-food entrepreneurs curious about the permitting process, up from 2 or 3 a week a year ago.) \u003c/p>\n\u003cp>Is this how twentysomethings are rebelling now? As outlaw onion-bacon relish-makers, flaunting the law with their organic flax-seed crackers or park-foraged miners' lettuce? Whatever the reasoning, the scene was amazingly cheerful. This was a church social of a different stripe, bringing together like-minded urbanites eager not just to shop and nibble (although shop they did) but to to put a face on their food, talking pickling, swapping project ideas, sharing chicken coop innovations and enthusing about the excellence of Fatted Calf's butchery classes. That bunch of mustard greens? Grown and bunched by Patricia on an eighth-of-an-acre vacant lot in Berkeley, thanks to a friendly landlord happy to see vegetables sprouting instead of weeds and trash. That lemonade? Made by Robin from lemons picked in her friend's backyard, and served up with peanut brittle \"made from stuff I just had in my kitchen.\" \u003c/p>\n\u003cp>Selling my own hot-from-the-oven homemade \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/09/easy-multi-grain-bread-draft/\">bread\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\">apricot jam\u003c/a> and vanilla pear butter from a card table in the corner, it was easy to feel like instant friends with everyone to whom I handed a warm loaf. After all, I'd kneaded and shaped each bread just a few hours before, peeled every single pear after it was picked at an orchard I knew. \u003c/p>\n\u003cp>The recession may be fueling a renewed interest in home cooking and small-scale entrepreneurship, but money was definitely being spent. By 10pm, Becky of Urban Preserves estimated that she'd sold over half of the 150 jars she'd brought; Kitty of Kitty's Creations, who makes her products in her church's kitchen in the Sunset, had maybe 5 dozen left of the 14 dozen jars of jam, chutney, and relish she'd walked in with. Slow Jams, on the verge of going pro, charged $10 and up for their sleek jars of sweet and savory jams and relishes; by 9pm, they were sold out and packed up. \u003c/p>\n\u003cp>By 10:30pm, organizer Iso Rabins looked equally exhausted and thrilled, if a little stunned by the turnout. A lot of advance press and a savvy use of social media, combined with a particular young-urbanite quest for authenticity, had made the night's market popular beyond anything he'd imagined. For the next one, a bigger venue will clearly be necessary. How big can it go and still feel underground? How many of the novelty seekers will come back? How much jam and jerky does the city need? For the moment, it seems, that if you make it, they will come. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday January 29 at 8pm\u003c/em> 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 restaurants and the recession and underground food markets with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>.\u003c/strong>\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/24/2010/01/underground-market26.jpg\" alt=\"San Francisco Underground Market - cupcakes\" title=\"San Francisco Underground Market - cupcakes\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10132\">\u003c/p>\n\u003cp>Six o'clock on Friday night, and the line outside the door at 17th and Capp was snaking down past the motorcycle repair shop and around the corner. Clutching brown paper bags of Sam Adams and Tecate, the crowd was a typical Mission mix: young guys in goatees with bike locks slung through their messenger bags, cool dads with baby strapped to their chests in slings, women staying warm in hand-knitted scarves and stripey fingerless gloves, even a few used-bookstore-looking folks with wild gray hair and heavy glasses. \u003c/p>\n\u003cp>What was the scene? An iPad giveaway? Lifetime free coffee at Four Barrel? A Radiohead jam session? \u003c/p>\n\u003cp>No, no, and no...instead, it was the second \u003ca href=\"http://us1.campaign-archive.com/?u=5bb29e249d33f56d1f219edeb&id=b5a3cfff7d\">Underground Farmers' Market\u003c/a>, organized by \u003ca href=\"http://www.foragesf.com/\">ForageSF\u003c/a>'s Iso Rabins. Essentially, an extra-groovy bake sale, held for no reason except to showcase the fun stuff being made by your friends and neighbors. What was on the table? All kinds of delights: kombucha by the jug, bags of peanut brittle and beef jerky, bergamot marmalade, white-grapefruit vanilla jelly, onion-bacon relish, lemonade, butternut-squash lasagna, little bowls of rice and mung-bean stew scooped out of Mason jars, acorn fudge, made-while-you-wait Indian chaat, corned-beef sandwiches, pumpkin pie by the slice, raw chocolate truffles, cupcakes, cucumber marmalade, kale, fresh chanterelles, granola, chipotle popcorn.\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?set_id=72157623185833179&\" frameborder=\"0\" width=\"500\" scrolling=\"no\" height=\"500\">\u003c/iframe>\u003cbr>\n\u003cem>Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\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>Well, awesome, you may say. But this is San Francisco, hardly a place starving for access to raw-chocolate truffles and artisanal chicharrones. Between our dozens of farmers' markets, our thousands of restaurants, and our many, many gourmet stores, why would anyone need to stand in line on Capp Street to score good food? \u003c/p>\n\u003cp>Because walking into a store and handing over money is easy. Anyone can do it. To get to the Underground Farmers Market, you had to know about it—through Rabins' own 1000+ person email list, through a re-tweet from a street-food cart, or from one of the many blog or media mentions that had been buzzing around the concept since the first market, held last December. Just like at a show by a new band, though, a lot of the attendees seemed to have gotten there the old-fashioned way: they had a friend selling stuff, or knew somebody who knew somebody who told them to check out this cool scene. \u003c/p>\n\u003cp>So there was the buzz factor, and the undeniable urban urge to be in at the beginning of the next new thing. And, like a warehouse show, there was a little of the\u003cem> Permits? We don't need no stinkin' permits\u003c/em> feeling, too. After all, this was outlaw food, made by artisans canning on the far side of the law—in other words, brewing the 'buch or popping the corn in their home kitchens, uninspected by the health department. \u003c/p>\n\u003cp>Few of the vendors make their product professionally in commercial kitchens; for most, it's a fun side gig, something they were doing anyway for friends and family, a way to make a little extra money from a particular passion for chocolate or kimchee. (Of course, the continued stream of layoffs have made more and more people seek profit in their passion; at a recent \u003ca href=\"http://www.spur.org/events/calendar/tamales_creme_brulee_economics_streetfood\">SPUR\u003c/a> panel discussion on the economics of street food, Imelda Reyes from the Department of Public Health said she gets 12 to 16 calls a day now from would-be street-food entrepreneurs curious about the permitting process, up from 2 or 3 a week a year ago.) \u003c/p>\n\u003cp>Is this how twentysomethings are rebelling now? As outlaw onion-bacon relish-makers, flaunting the law with their organic flax-seed crackers or park-foraged miners' lettuce? Whatever the reasoning, the scene was amazingly cheerful. This was a church social of a different stripe, bringing together like-minded urbanites eager not just to shop and nibble (although shop they did) but to to put a face on their food, talking pickling, swapping project ideas, sharing chicken coop innovations and enthusing about the excellence of Fatted Calf's butchery classes. That bunch of mustard greens? Grown and bunched by Patricia on an eighth-of-an-acre vacant lot in Berkeley, thanks to a friendly landlord happy to see vegetables sprouting instead of weeds and trash. That lemonade? Made by Robin from lemons picked in her friend's backyard, and served up with peanut brittle \"made from stuff I just had in my kitchen.\" \u003c/p>\n\u003cp>Selling my own hot-from-the-oven homemade \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/09/easy-multi-grain-bread-draft/\">bread\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\">apricot jam\u003c/a> and vanilla pear butter from a card table in the corner, it was easy to feel like instant friends with everyone to whom I handed a warm loaf. After all, I'd kneaded and shaped each bread just a few hours before, peeled every single pear after it was picked at an orchard I knew. \u003c/p>\n\u003cp>The recession may be fueling a renewed interest in home cooking and small-scale entrepreneurship, but money was definitely being spent. By 10pm, Becky of Urban Preserves estimated that she'd sold over half of the 150 jars she'd brought; Kitty of Kitty's Creations, who makes her products in her church's kitchen in the Sunset, had maybe 5 dozen left of the 14 dozen jars of jam, chutney, and relish she'd walked in with. Slow Jams, on the verge of going pro, charged $10 and up for their sleek jars of sweet and savory jams and relishes; by 9pm, they were sold out and packed up. \u003c/p>\n\u003cp>By 10:30pm, organizer Iso Rabins looked equally exhausted and thrilled, if a little stunned by the turnout. A lot of advance press and a savvy use of social media, combined with a particular young-urbanite quest for authenticity, had made the night's market popular beyond anything he'd imagined. For the next one, a bigger venue will clearly be necessary. How big can it go and still feel underground? How many of the novelty seekers will come back? How much jam and jerky does the city need? For the moment, it seems, that if you make it, they will come. \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/226548/c\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday January 29 at 8pm\u003c/em> 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 restaurants and the recession and underground food markets with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Creamy Chicken and Rice Casserole",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/creamy-chicken-and-rice-casserole.jpg\" alt=\"creamy chicken and rice casserole\" title=\"creamy chicken and rice casserole\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10067\">\u003c/p>\n\u003cp>The casserole is undergoing a resurgence in popularity. After years of being maligned as a tasteless and gloppy suburban dish made with Campbell's cream of mushroom soup, it is finally coming into its own. Blame it on the economy and the rising cost of food, but high-end cuts of meat seared faultlessly and served with the perfect wine are passé in this environment: extravagant and unseemly amidst layoffs and foreclosures. Comfort foods are the new at-home gourmet chic, and there's nothing more heartening and reassuring than a chicken casserole.\u003c/p>\n\u003cp>Now if you're someone who still thinks a casserole is a jumble of congealed leftovers, than think again. This may have been the case a decade or two (or three) ago, back in the day when Campbell's soup had a best-selling cookbook featuring dishes like Green Bean Bake and Vegetable Beef and Biscuit Casserole. But although they have a new book called\u003cem> Campbell's Casseroles, One-Dish Meals and more (Plastic Comb) \u003c/em>-- okay, what the hell is \"(Plastic Comb)\"? -- I'm happy to see that it's ranked # 416,157 on Amazon. No. Modern casseroles are not your mama's 1970s dinner. \u003c/p>\n\u003cp>Casseroles can take many shapes and forms. And while some may use leftovers, this doesn't mean they should be avoided. After all, chicken enchiladas -- which are often made with leftover chicken -- is a type of casserole. And don't forget about \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/03/resist-the-box-homemade-macaroni-and-cheese/\">ooey gooey macaroni and cheese\u003c/a> (which often uses leftover pasta) and cassoulets (which can be made out of leftover duck, sausage and beans with stellar results). Fresh ingredients that are baked together in a sauce are some of the most satisfying and affordable types of dishes you can make for a family dinner. \u003c/p>\n\u003cp>My Creamy Chicken and Rice Casserole is a good example for how this type of dish can really stretch your food dollar. Whether you use leftovers from a previous night's dinner or start from scratch, you only need to use about half the meat you would normally serve your family because the rice adds substantially to the dish. And, with some local onions and mushrooms added into the mix, it is ample enough to feed a family of 4-6 people while costing less than $15 to make. Truly the perfect savory mid-winter meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Following is my recipe. Made with a rich onion and mushroom gravy that undergoes a velvety transformation when sour cream is added, I like to think of it as a type of chicken stroganoff. But no matter how you classify it, when it comes out of the oven all bubbly and creamy and warm, it is the ultimate in comfort food. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/creamy-chicken-and-rice-casserole2.jpg\" alt=\"creamy chicken and rice casserole\" title=\"creamy chicken and rice casserole\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10068 photo\">\u003c/p>\n\u003cp>\u003cstrong>Creamy Chicken and Rice Casserole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 large casserole\u003c/p>\n\u003cp>This is a great dish to make if you have leftover baked chicken (and be sure to use the juices from the baking process). But if you are starting from scratch with uncooked chicken, just poach it in some water. This keeps the meat moist and also provides a nice broth that you will use to help develop the gravy. I'll provide steps for both methods below.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/mixing-the-mushrooms-into-the-chicken.jpg\" alt=\"mixing the mushrooms into the chicken\" title=\"mixing the mushrooms into the chicken\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10070\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients with Pre-Baked Chicken:\u003c/strong>\u003c/p>\n\u003cp>2 cups already-cooked chicken plus pan drippings\u003cbr>\n1 1/2 - 2 cups chicken broth\u003cbr>\n2 cups cooked white or brown rice\u003cbr>\n1 large onion halved and then sliced thinly\u003cbr>\n1 cup chopped mushrooms\u003cbr>\n1/2 cup sour cream\u003cbr>\n1 Tbsp olive or vegetable oil\u003cbr>\n2 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\n1 tsp dried thyme\u003cbr>\n1 tsp paprika\u003cbr>\nsalt and pepper to taste\u003cbr>\n1/2 cup fresh bread crumbs (I like to just chop up the ends of some sliced bread in a cuisinart).\u003c/p>\n\u003cp>\u003cstrong>Preparation with Pre-Baked Chicken:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees.\u003cbr>\n2. Shred leftover chicken and set aside in a bowl.\u003cbr>\n3. Add oil to a hot pan and add the onions. Cook on medium heat for two minutes.\u003cbr>\n4. Add the shredded chicken along with the pan drippings from the previous night's baking of said chicken (including about a tablespoon of that glorious chicken fat if you have some).\u003cbr>\n5. When drippings are incorporated into the chicken and onions, add the butter, flour, thyme, paprika and salt and pepper to taste. Stir until everything is fully incorporated.\u003cbr>\n6. Add chicken stock and mushrooms and mix thoroughly.\u003cbr>\n7. Simmer for 5-10 minutes on low heat with the cover on.\u003cbr>\n8. Incorporate sour cream and then add the rice, mixing fully. If the mixture seems thick, add in another 1/2 cup chicken stock.\u003cbr>\n9. If baking in a separate dish, this is the time to butter the inside and then set the mixture inside, topping with the breadcrumbs. If baking in the same pan you used to cook the ingredients, (which is my preference) then just top with the bread crumbs and set in the oven.\u003cbr>\n10. Bake for 20 minutes and then serve with a nice salad or steamed vegetable.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/cooking-the-chicken.JPG\" alt=\"cooking the chicken\" title=\"cooking the chicken\" width=\"400\" height=\"320\" class=\"aligncenter size-full wp-image-10069\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients Using Fresh Chicken:\u003c/strong>\u003c/p>\n\u003cp>2 chicken breasts or 4 thighs raw and on the bone\u003cbr>\n1 cup water\u003cbr>\n1/2 - 1 cup chicken broth\u003cbr>\n2 cups cooked white or brown rice\u003cbr>\n1 large onion halved and then sliced thinly\u003cbr>\n1 cup chopped mushrooms\u003cbr>\n1/2 cup sour cream\u003cbr>\n1 Tbsp olive or vegetable oil\u003cbr>\n2 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\n1 tsp dried thyme\u003cbr>\n1 tsp paprika\u003cbr>\nsalt and pepper to taste\u003cbr>\n1/2 cup fresh bread crumbs (I like to just chop up the ends of some sliced bread in a cuisinart).\u003c/p>\n\u003cp>\u003cstrong>Preparation Using Fresh Chicken:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees.\u003cbr>\n2. Place oil in a hot pan and then lay the chicken inside. Season with a smattering of salt and pepper.\u003cbr>\n3. When chicken is slightly browned on the outside, add in the water and cover so everything steams. Cook for five minutes on medium heat.\u003cbr>\n4. Remove chicken and broth from the pan and then add in the onions. Add in a little more oil and then cook on medium heat for two minutes.\u003cbr>\n5. While the onions cook, strip the chicken from the bone and chop into 1/2-inch pieces. It's okay if the chicken isn't fully cooked.\u003cbr>\n6. Mix the chicken into the onions and add in the butter, flour, thyme, paprika, salt and pepper. Stir until everything is fully incorporated.\u003cbr>\n7. Add chicken broth you just created while steaming the chicken plus 1/2 cup chicken stock plus the mushrooms and mix thoroughly.\u003cbr>\n8. Simmer for 5-10 minutes on low heat with the cover on.\u003cbr>\n9. Incorporate sour cream and then add the rice, mixing fully. If the mixture seems thick, add in another 1/2 cup chicken stock.\u003cbr>\n10. If baking in a separate dish, this is the time to butter the inside and then set the mixture inside, topping with the breadcrumbs. If baking in the same pan you used to cook the ingredients, (which is my preference) then just top with the bread crumbs and set in the oven.\u003cbr>\n11. Bake for 20 minutes and then serve with a nice salad or steamed vegetable.\u003c/p>\n\n",
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"excerpt": "My Creamy Chicken and Rice Casserole is a good example for how this type of dish can really stretch your food dollar. Whether you use leftovers from a previous night's dinner or start from scratch, you only need to use about half the meat you would normally serve your family because the rice adds substantially to the dish. And, with some local onions and mushrooms added into the mix, it is ample enough to feed a family of 4-6 people while costing less than $15 to make. Truly the perfect savory mid-winter meal.",
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"description": "My Creamy Chicken and Rice Casserole is a good example for how this type of dish can really stretch your food dollar. Whether you use leftovers from a previous night's dinner or start from scratch, you only need to use about half the meat you would normally serve your family because the rice adds substantially to the dish. And, with some local onions and mushrooms added into the mix, it is ample enough to feed a family of 4-6 people while costing less than $15 to make. Truly the perfect savory mid-winter meal.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/creamy-chicken-and-rice-casserole.jpg\" alt=\"creamy chicken and rice casserole\" title=\"creamy chicken and rice casserole\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10067\">\u003c/p>\n\u003cp>The casserole is undergoing a resurgence in popularity. After years of being maligned as a tasteless and gloppy suburban dish made with Campbell's cream of mushroom soup, it is finally coming into its own. Blame it on the economy and the rising cost of food, but high-end cuts of meat seared faultlessly and served with the perfect wine are passé in this environment: extravagant and unseemly amidst layoffs and foreclosures. Comfort foods are the new at-home gourmet chic, and there's nothing more heartening and reassuring than a chicken casserole.\u003c/p>\n\u003cp>Now if you're someone who still thinks a casserole is a jumble of congealed leftovers, than think again. This may have been the case a decade or two (or three) ago, back in the day when Campbell's soup had a best-selling cookbook featuring dishes like Green Bean Bake and Vegetable Beef and Biscuit Casserole. But although they have a new book called\u003cem> Campbell's Casseroles, One-Dish Meals and more (Plastic Comb) \u003c/em>-- okay, what the hell is \"(Plastic Comb)\"? -- I'm happy to see that it's ranked # 416,157 on Amazon. No. Modern casseroles are not your mama's 1970s dinner. \u003c/p>\n\u003cp>Casseroles can take many shapes and forms. And while some may use leftovers, this doesn't mean they should be avoided. After all, chicken enchiladas -- which are often made with leftover chicken -- is a type of casserole. And don't forget about \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/03/resist-the-box-homemade-macaroni-and-cheese/\">ooey gooey macaroni and cheese\u003c/a> (which often uses leftover pasta) and cassoulets (which can be made out of leftover duck, sausage and beans with stellar results). Fresh ingredients that are baked together in a sauce are some of the most satisfying and affordable types of dishes you can make for a family dinner. \u003c/p>\n\u003cp>My Creamy Chicken and Rice Casserole is a good example for how this type of dish can really stretch your food dollar. Whether you use leftovers from a previous night's dinner or start from scratch, you only need to use about half the meat you would normally serve your family because the rice adds substantially to the dish. And, with some local onions and mushrooms added into the mix, it is ample enough to feed a family of 4-6 people while costing less than $15 to make. Truly the perfect savory mid-winter meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Following is my recipe. Made with a rich onion and mushroom gravy that undergoes a velvety transformation when sour cream is added, I like to think of it as a type of chicken stroganoff. But no matter how you classify it, when it comes out of the oven all bubbly and creamy and warm, it is the ultimate in comfort food. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/creamy-chicken-and-rice-casserole2.jpg\" alt=\"creamy chicken and rice casserole\" title=\"creamy chicken and rice casserole\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10068 photo\">\u003c/p>\n\u003cp>\u003cstrong>Creamy Chicken and Rice Casserole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 large casserole\u003c/p>\n\u003cp>This is a great dish to make if you have leftover baked chicken (and be sure to use the juices from the baking process). But if you are starting from scratch with uncooked chicken, just poach it in some water. This keeps the meat moist and also provides a nice broth that you will use to help develop the gravy. I'll provide steps for both methods below.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/mixing-the-mushrooms-into-the-chicken.jpg\" alt=\"mixing the mushrooms into the chicken\" title=\"mixing the mushrooms into the chicken\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10070\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients with Pre-Baked Chicken:\u003c/strong>\u003c/p>\n\u003cp>2 cups already-cooked chicken plus pan drippings\u003cbr>\n1 1/2 - 2 cups chicken broth\u003cbr>\n2 cups cooked white or brown rice\u003cbr>\n1 large onion halved and then sliced thinly\u003cbr>\n1 cup chopped mushrooms\u003cbr>\n1/2 cup sour cream\u003cbr>\n1 Tbsp olive or vegetable oil\u003cbr>\n2 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\n1 tsp dried thyme\u003cbr>\n1 tsp paprika\u003cbr>\nsalt and pepper to taste\u003cbr>\n1/2 cup fresh bread crumbs (I like to just chop up the ends of some sliced bread in a cuisinart).\u003c/p>\n\u003cp>\u003cstrong>Preparation with Pre-Baked Chicken:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees.\u003cbr>\n2. Shred leftover chicken and set aside in a bowl.\u003cbr>\n3. Add oil to a hot pan and add the onions. Cook on medium heat for two minutes.\u003cbr>\n4. Add the shredded chicken along with the pan drippings from the previous night's baking of said chicken (including about a tablespoon of that glorious chicken fat if you have some).\u003cbr>\n5. When drippings are incorporated into the chicken and onions, add the butter, flour, thyme, paprika and salt and pepper to taste. Stir until everything is fully incorporated.\u003cbr>\n6. Add chicken stock and mushrooms and mix thoroughly.\u003cbr>\n7. Simmer for 5-10 minutes on low heat with the cover on.\u003cbr>\n8. Incorporate sour cream and then add the rice, mixing fully. If the mixture seems thick, add in another 1/2 cup chicken stock.\u003cbr>\n9. If baking in a separate dish, this is the time to butter the inside and then set the mixture inside, topping with the breadcrumbs. If baking in the same pan you used to cook the ingredients, (which is my preference) then just top with the bread crumbs and set in the oven.\u003cbr>\n10. Bake for 20 minutes and then serve with a nice salad or steamed vegetable.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/cooking-the-chicken.JPG\" alt=\"cooking the chicken\" title=\"cooking the chicken\" width=\"400\" height=\"320\" class=\"aligncenter size-full wp-image-10069\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients Using Fresh Chicken:\u003c/strong>\u003c/p>\n\u003cp>2 chicken breasts or 4 thighs raw and on the bone\u003cbr>\n1 cup water\u003cbr>\n1/2 - 1 cup chicken broth\u003cbr>\n2 cups cooked white or brown rice\u003cbr>\n1 large onion halved and then sliced thinly\u003cbr>\n1 cup chopped mushrooms\u003cbr>\n1/2 cup sour cream\u003cbr>\n1 Tbsp olive or vegetable oil\u003cbr>\n2 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\n1 tsp dried thyme\u003cbr>\n1 tsp paprika\u003cbr>\nsalt and pepper to taste\u003cbr>\n1/2 cup fresh bread crumbs (I like to just chop up the ends of some sliced bread in a cuisinart).\u003c/p>\n\u003cp>\u003cstrong>Preparation Using Fresh Chicken:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees.\u003cbr>\n2. Place oil in a hot pan and then lay the chicken inside. Season with a smattering of salt and pepper.\u003cbr>\n3. When chicken is slightly browned on the outside, add in the water and cover so everything steams. Cook for five minutes on medium heat.\u003cbr>\n4. Remove chicken and broth from the pan and then add in the onions. Add in a little more oil and then cook on medium heat for two minutes.\u003cbr>\n5. While the onions cook, strip the chicken from the bone and chop into 1/2-inch pieces. It's okay if the chicken isn't fully cooked.\u003cbr>\n6. Mix the chicken into the onions and add in the butter, flour, thyme, paprika, salt and pepper. Stir until everything is fully incorporated.\u003cbr>\n7. Add chicken broth you just created while steaming the chicken plus 1/2 cup chicken stock plus the mushrooms and mix thoroughly.\u003cbr>\n8. Simmer for 5-10 minutes on low heat with the cover on.\u003cbr>\n9. Incorporate sour cream and then add the rice, mixing fully. If the mixture seems thick, add in another 1/2 cup chicken stock.\u003cbr>\n10. If baking in a separate dish, this is the time to butter the inside and then set the mixture inside, topping with the breadcrumbs. If baking in the same pan you used to cook the ingredients, (which is my preference) then just top with the bread crumbs and set in the oven.\u003cbr>\n11. Bake for 20 minutes and then serve with a nice salad or steamed vegetable.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Massive Pot of Chili",
"title": "Massive Pot of Chili",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Tahoe-2009-007.jpg\" alt=\"Sitrring the massive pot\" title=\"Sitrring the massive pot\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-10049\">\u003cbr>\n\u003cem>Stirring the massive pot \u003c/em>\u003c/p>\n\u003cp>2 pounds of bacon, 4 pounds of sausage, 6 pounds of ground beef...and that's only the beginning.\u003c/p>\n\u003cp>This recipe may seem excessive, but by the time this massive pot of chili is done cooking, and certainly by the time you've gone through the last of it, you always want just a little bit more.\u003c/p>\n\u003cp>It really is that good. It's not like some chili which sits in your stomach like a ton of bricks. It's not too beany, or too spicy, or too smoky. It's complex, with a sweet savory tang, and layers of meaty flavor throughout. For me, it's the sweetness that makes this chili special. A \u003cstrong>multi-dimensional sweetness\u003c/strong> derived from a number of ingredients: carrots (grated so that they melt into the sauce), ketchup, barbecue sauce, sugar, and baker's chocolate. \u003c/p>\n\u003cp>That's \u003cstrong>Secret #1\u003c/strong>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Secret #2\u003c/strong> is adding a \u003cstrong>parmesan rind\u003c/strong> to the pot. This is an old Italian trick I learned for creating rich soups, stocks, tomato sauce, or...chili! Remember it next time you finish off an expensive wedge of parmigiano. After you're done digging away at all the edible parts, pop the rind in a freezer bag and save it for a rainy (or shall I say \u003cem>chili\u003c/em>, ha ha ha) day. \u003c/p>\n\u003cp>\u003cstrong>Secret #3\u003c/strong>: let it \u003cstrong>simmer for a long long time\u003c/strong>. This is one of those dishes that tastes better the next day, or the day after that. I kid you not, I let this simmer for 6 hours or more. I will usually make it late afternoon on a weekend, let it cook all evening, and then turn off the flame and cover it right before going to bed. The next day, the flavors will have melded together into something amazing. \u003c/p>\n\u003cp>There may be a few lingering doubts in your mind about why not to make this recipe. One being the long list of ingredients, to which I say, okay, there are a lot of ingredients, and yes, you will need to make a Costco run, but after that it's really easy. You basically just add everything to a big pot and leave it alone. Fool proof. And worth it.\u003c/p>\n\u003cp>The other question may concern the alarming quantity this recipe makes. Feeds 20+. Yes, it does! But really, you'll be surprised at how quickly this goes, and I mean, if you're going to make all that effort in getting the ingredients, you might as well go the whole nine yards. If you're still on the fence, consider these scenarios where a massive pot of chili makes perfect sense: \u003c/p>\n\u003cp>•\t\u003cstrong>Game Day\u003c/strong> with lots of men to feed. Isn't the Super Bowl coming up or something?\u003cbr>\n•\t\u003cstrong>Ski weekend\u003c/strong>. This is the perfect make-ahead meal. All you have to do is heat it up on the stove, which is the maximum effort I usually have in me after a day on the slopes, when my quads have turned to lead.\u003cbr>\n•\t\u003cstrong>Any weekend\u003c/strong>. Especially when it is relentlessly rainy and cold outside. (You may know what I mean). Extra bonus, this recipe freezes really well. Store away single/double servings of this and have a warm, satisfying, homemade meal ready in minutes any time.\u003c/p>\n\u003cp>Now that you're ready for chili, the next challenge is to find a pot that is sufficiently massive. You're on your own for that one. Alright, I'll give you a hint: I scored mine off of Craigslist from a restaurant going out of business. For something this size, go commercial. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Tahoe-2009-013.jpg\" alt=\"Chili with Cheese Quesadillas\" title=\"Chili with Cheese Quesadillas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10048\">\u003cbr>\n\u003cem>Chili with Cheese Quesadillas\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Massive Pot of Chili\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 20+\u003c/p>\n\u003cp>\u003cem>Adapted from \u003ca href=\"http://www.foodnetwork.com/recipes/all-american-festivals/major-cojones-chili-recipe/index.html\">Steve Conn and Colerain Firefighters Local 3915's \"Major Cojone's Chili.\"\u003c/a> I guess it makes sense that the original recipe would come from a fire house 🙂 I doubled the Major's recipe, made some tweaks to the heat source, and added some sweet secret ingredients.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds applewood-smoked bacon, diced into 1 inch squares\u003cbr>\n4 pounds spicy Italian pork sausage, removed from casings\u003cbr>\n6 pounds ground beef\u003cbr>\n1 jalapeno pepper, finely chopped\u003cbr>\n3 red bell peppers, chopped\u003cbr>\n4 large onions, finely chopped\u003cbr>\n3 carrots, grated\u003cbr>\n8 cloves garlic, finely chopped\u003cbr>\n4 cans (28 oz) chili beans\u003cbr>\n6 lb 10 oz Costco-sized can crushed tomatoes\u003cbr>\n6 lb 10 oz Costco-sized can tomato sauce\u003cbr>\n2 cups ketchup\u003cbr>\n2 cups sugar\u003cbr>\n2 cups water\u003cbr>\n1/2 cup BBQ sauce\u003cbr>\n1/4 cup Worcestershire sauce\u003cbr>\n4 tablespoons red chili powder\u003cbr>\n2 tablespoons Sriracha chili sauce\u003cbr>\n2 ounces baker's chocolate\u003cbr>\n1 parmesan rind\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large pan, cook bacon until crispy; drain and add to a 3-gallon pot.\u003c/p>\n\u003cp>2. Drain off the bacon grease. Brown the sausage in the same pan; drain and add to the pot.\u003c/p>\n\u003cp>3. Drain off the fat from the pan again. Brown the ground beef; drain and add to the pot with the other meats.\u003c/p>\n\u003cp>4. Add all of the remaining ingredients and bring to a bubble, stirring periodically. Then, lower heat and simmer on low for at least 6 hours.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Serve with chili toppings of you'd like (shredded cheese, sour cream, green onion or chives), Frito scoops, quesadillas, or bread bowl. \u003c/p>\n\n",
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"excerpt": "2 pounds of bacon, 4 pounds of sausage, 6 pounds of ground beef…and that's only the beginning. Isn't the Super Bowl coming up or something?\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Tahoe-2009-007.jpg\" alt=\"Sitrring the massive pot\" title=\"Sitrring the massive pot\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-10049\">\u003cbr>\n\u003cem>Stirring the massive pot \u003c/em>\u003c/p>\n\u003cp>2 pounds of bacon, 4 pounds of sausage, 6 pounds of ground beef...and that's only the beginning.\u003c/p>\n\u003cp>This recipe may seem excessive, but by the time this massive pot of chili is done cooking, and certainly by the time you've gone through the last of it, you always want just a little bit more.\u003c/p>\n\u003cp>It really is that good. It's not like some chili which sits in your stomach like a ton of bricks. It's not too beany, or too spicy, or too smoky. It's complex, with a sweet savory tang, and layers of meaty flavor throughout. For me, it's the sweetness that makes this chili special. A \u003cstrong>multi-dimensional sweetness\u003c/strong> derived from a number of ingredients: carrots (grated so that they melt into the sauce), ketchup, barbecue sauce, sugar, and baker's chocolate. \u003c/p>\n\u003cp>That's \u003cstrong>Secret #1\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Secret #2\u003c/strong> is adding a \u003cstrong>parmesan rind\u003c/strong> to the pot. This is an old Italian trick I learned for creating rich soups, stocks, tomato sauce, or...chili! Remember it next time you finish off an expensive wedge of parmigiano. After you're done digging away at all the edible parts, pop the rind in a freezer bag and save it for a rainy (or shall I say \u003cem>chili\u003c/em>, ha ha ha) day. \u003c/p>\n\u003cp>\u003cstrong>Secret #3\u003c/strong>: let it \u003cstrong>simmer for a long long time\u003c/strong>. This is one of those dishes that tastes better the next day, or the day after that. I kid you not, I let this simmer for 6 hours or more. I will usually make it late afternoon on a weekend, let it cook all evening, and then turn off the flame and cover it right before going to bed. The next day, the flavors will have melded together into something amazing. \u003c/p>\n\u003cp>There may be a few lingering doubts in your mind about why not to make this recipe. One being the long list of ingredients, to which I say, okay, there are a lot of ingredients, and yes, you will need to make a Costco run, but after that it's really easy. You basically just add everything to a big pot and leave it alone. Fool proof. And worth it.\u003c/p>\n\u003cp>The other question may concern the alarming quantity this recipe makes. Feeds 20+. Yes, it does! But really, you'll be surprised at how quickly this goes, and I mean, if you're going to make all that effort in getting the ingredients, you might as well go the whole nine yards. If you're still on the fence, consider these scenarios where a massive pot of chili makes perfect sense: \u003c/p>\n\u003cp>•\t\u003cstrong>Game Day\u003c/strong> with lots of men to feed. Isn't the Super Bowl coming up or something?\u003cbr>\n•\t\u003cstrong>Ski weekend\u003c/strong>. This is the perfect make-ahead meal. All you have to do is heat it up on the stove, which is the maximum effort I usually have in me after a day on the slopes, when my quads have turned to lead.\u003cbr>\n•\t\u003cstrong>Any weekend\u003c/strong>. Especially when it is relentlessly rainy and cold outside. (You may know what I mean). Extra bonus, this recipe freezes really well. Store away single/double servings of this and have a warm, satisfying, homemade meal ready in minutes any time.\u003c/p>\n\u003cp>Now that you're ready for chili, the next challenge is to find a pot that is sufficiently massive. You're on your own for that one. Alright, I'll give you a hint: I scored mine off of Craigslist from a restaurant going out of business. For something this size, go commercial. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Tahoe-2009-013.jpg\" alt=\"Chili with Cheese Quesadillas\" title=\"Chili with Cheese Quesadillas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10048\">\u003cbr>\n\u003cem>Chili with Cheese Quesadillas\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Massive Pot of Chili\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 20+\u003c/p>\n\u003cp>\u003cem>Adapted from \u003ca href=\"http://www.foodnetwork.com/recipes/all-american-festivals/major-cojones-chili-recipe/index.html\">Steve Conn and Colerain Firefighters Local 3915's \"Major Cojone's Chili.\"\u003c/a> I guess it makes sense that the original recipe would come from a fire house 🙂 I doubled the Major's recipe, made some tweaks to the heat source, and added some sweet secret ingredients.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds applewood-smoked bacon, diced into 1 inch squares\u003cbr>\n4 pounds spicy Italian pork sausage, removed from casings\u003cbr>\n6 pounds ground beef\u003cbr>\n1 jalapeno pepper, finely chopped\u003cbr>\n3 red bell peppers, chopped\u003cbr>\n4 large onions, finely chopped\u003cbr>\n3 carrots, grated\u003cbr>\n8 cloves garlic, finely chopped\u003cbr>\n4 cans (28 oz) chili beans\u003cbr>\n6 lb 10 oz Costco-sized can crushed tomatoes\u003cbr>\n6 lb 10 oz Costco-sized can tomato sauce\u003cbr>\n2 cups ketchup\u003cbr>\n2 cups sugar\u003cbr>\n2 cups water\u003cbr>\n1/2 cup BBQ sauce\u003cbr>\n1/4 cup Worcestershire sauce\u003cbr>\n4 tablespoons red chili powder\u003cbr>\n2 tablespoons Sriracha chili sauce\u003cbr>\n2 ounces baker's chocolate\u003cbr>\n1 parmesan rind\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large pan, cook bacon until crispy; drain and add to a 3-gallon pot.\u003c/p>\n\u003cp>2. Drain off the bacon grease. Brown the sausage in the same pan; drain and add to the pot.\u003c/p>\n\u003cp>3. Drain off the fat from the pan again. Brown the ground beef; drain and add to the pot with the other meats.\u003c/p>\n\u003cp>4. Add all of the remaining ingredients and bring to a bubble, stirring periodically. Then, lower heat and simmer on low for at least 6 hours.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Serve with chili toppings of you'd like (shredded cheese, sour cream, green onion or chives), Frito scoops, quesadillas, or bread bowl. \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/24/2010/01/shepherds-pie.jpg\" alt=\"shepherds pie\" title=\"shepherds pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10031\">\u003c/p>\n\u003cp>What happens when \u003ca href=\"http://www.piecouncil.org/Events/NationalPieDay/\">National Pie Day\u003c/a> meets \u003ca href=\"http://www.scotland.org/burns-night/\">Burns Night\u003c/a>? \u003c/p>\n\u003cp>Not a haggis pie, thankfully. But something haggis-inspired, something that could live up to lines like these, from the Scottish poet Robert Burns' immortal \u003ca href=\"http://www.worldburnsclub.com/poems/translations/address_to_a_haggis.htm\">Address to a Haggis,\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>But mark the Rustic, haggis fed,\u003cbr>\nThe trembling earth resounds his tread.\u003c/p>\u003c/blockquote>\n\u003cp>In other words, not salad. Lamb, the foundation of this \"great chieftain o' the puddin'-race,\" should be involved, perhaps using parts a little more approachable than the lungs, liver, and heart from which haggis is traditionally made. Also present should be neeps and tatties (rutabagas, or what Brits would call swedes, and potatoes), the pearls and pumps to haggis's little black dress. Finally, it should be both celebratory and economical, in honor of that famous Scottish thrift. \u003c/p>\n\u003cp>And why not make it pie-like while you're at it? Not because I really take a marketing ploy like National Pie Day seriously (yes, inroads may have been made by panna cotta, Oreos, and pineapple upside-down cake, but pie is far from an endangered species here) but because pie makes a party. Cupcakes are cute, cookies are swell, but a pie is Something Special. Not to mention that as a certified \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/22/calling-the-pie-therapist/\">Pie Therapist\u003c/a>, I feel that no good pie-making opportunity should be ignored.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Taken altogether, then, what better dish for a rainy winter day than a Shepherd's Pie, made with the leftovers of a good lamb stew instead of the usual drab gravel of ground meat. And topped with a thick cloud of mashed potatoes mixed with rutabaga, turnip's earthier cousin, the whole flecked with green bits of leek or scallion. Some rosemary, thyme, and bay leaf could also go into the stew, since this is California and these herbs grow everywhere. \u003c/p>\n\u003cp>Irish cookbook author Tamasin Day-Lewis suggests lamb neck for stewing, and having spied some at \u003ca href=\"http://www.avedanos.com/\">Avedano's\u003c/a> recently, I decided to give her advice a try. And she's right: these \"thick, bony, fatty chunks\" are just right for stewing, falling into thick flavorful shreds after stewing, while the bones add body to the base. You'll need 2 necks for this, each cut up into four or five pieces (ask the butcher to do this for you, as this is requires serious bone-cleaving action that you don't want to attempt without a mallet, a heavy cleaver, solid arm muscles, and a very sturdy wooden countertop). \u003c/p>\n\u003cp>The stew makes plenty; eat it one day for dinner, then make your shepherd's pie with the leftovers on the following day. Serve, naturally, with a wee dram of your favorite whisky--Caol Ila, perhaps, Laguvulin, a tot of Ardbeg or Laphroaig. \u003c/p>\n\u003cp>\u003cstrong>Shepherd's Pie for Scotland\u003c/strong>\u003cbr>\nIt can be a bit tricky to find rutabagas. Cauliflower, especially the beautiful, usually organic golden variety, makes a fine substitute if you find yourself stranded far from these useful roots. If you're making the stew a day ahead of time, leave the meat on the bones. Remove the meat and discard the bones just before serving. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 1/2 lbs (or thereabouts) lamb neck\u003cbr>\n4 carrots, chopped in rough chunks\u003cbr>\n3 sticks celery or one head fennel, chopped\u003cbr>\n2 onions, peeled and sliced\u003cbr>\n2 leeks, trimmed and chopped\u003cbr>\n2 sprigs fresh thyme, 2 sprigs fresh rosemary, 4 sprigs parsley, tied together\u003cbr>\nSalt and pepper\u003c/p>\n\u003cp>For topping:\u003cbr>\n3 large potatoes, peeled and roughly chopped\u003cbr>\n1 large rutabaga, or 1 small head cauliflower\u003cbr>\nknob of butter (size depends on how buttery you think mashed potatoes should be)\u003cbr>\n1 cup buttermilk or whole milk, more as needed\u003cbr>\ngreen part of 1 leek, finely chopped, or 3 scallions, finally chopped\u003cbr>\nSalt and pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Put the lamb in a large pot and cover with cold water. Over medium heat, bring to a boil. Drain off water and scummy froth; rinse both meat and pot. \u003c/p>\n\u003cp>2. Lay onions, carrots, leeks, celery on bottom of pot. Add lamb and herb bundle. Sprinkle lightly with salt and pepper. Cover with water until lamb is just barely covered. \u003c/p>\n\u003cp>3. Bring to a simmer, reduce heat, cover, and cook slowly until lamb is very tender and can be pushed off the bone with a spoon, 1 1/2 to 2 hours. \u003c/p>\n\u003cp>4. Let cool slightly, then remove lamb from pot. Set aside until cool enough to handle. While lamb is cooling, mash some of the cooked vegetables roughly to thicken sauce. Taste for seasoning. Remove herb bundle and discard. \u003c/p>\n\u003cp>5. Using your hands, remove lamb from bones and return meat to pot. Reheat before serving. Refrigerate any leftovers. \u003c/p>\n\u003cp>6. To make topping, cover potatoes and rutabaga chunks with water, adding a few good pinches of salt. Bring to a boil and simmer gently until potatoes are soft. (If using cauliflower, add when potatoes are just barely tender.)\u003c/p>\n\u003cp>7. Preheat oven to 350F. Drain potatoes and return to pot. Add butter and mash well. Add buttermilk or milk a little at a time, mashing thoroughly as you go, until desired consistency is reached (don't let it get too loose and creamy; it should be on the stiff side). \u003c/p>\n\u003cp>8. Saute leeks or scallion in a little butter, stirring, until softened. Add to potatoes. \u003c/p>\n\u003cp>9. Spread leftover stew in a 2-inch-deep baking dish, preferably glass or ceramic. Mound mashed potato over stew. Bake in the oven until stew is heated through and potatoes are just beginning to brown in parts, about 30 minutes. Serve hot. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>For those truly dedicated to all things haggis, \u003ca href=\"http://news.bbc.co.uk/2/hi/uk_news/scotland/8477432.stm\">this report from the BBC\u003c/a> claims that the U.S. Dept. of Agriculture is considering lifting a twenty-year-old ban on importing Scottish-made haggis into the U.S. It also notes that a prominent haggis manufacturer has recently branched out into making haggis nachos. \u003c/em>\u003c/p>\n\n",
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"excerpt": "What happens when National Pie Day meets Burns Night? \r\n\r\nNot a haggis pie, thankfully. But something haggis-inspired in the shape of a warming shepherd's pie.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/shepherds-pie.jpg\" alt=\"shepherds pie\" title=\"shepherds pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10031\">\u003c/p>\n\u003cp>What happens when \u003ca href=\"http://www.piecouncil.org/Events/NationalPieDay/\">National Pie Day\u003c/a> meets \u003ca href=\"http://www.scotland.org/burns-night/\">Burns Night\u003c/a>? \u003c/p>\n\u003cp>Not a haggis pie, thankfully. But something haggis-inspired, something that could live up to lines like these, from the Scottish poet Robert Burns' immortal \u003ca href=\"http://www.worldburnsclub.com/poems/translations/address_to_a_haggis.htm\">Address to a Haggis,\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>But mark the Rustic, haggis fed,\u003cbr>\nThe trembling earth resounds his tread.\u003c/p>\u003c/blockquote>\n\u003cp>In other words, not salad. Lamb, the foundation of this \"great chieftain o' the puddin'-race,\" should be involved, perhaps using parts a little more approachable than the lungs, liver, and heart from which haggis is traditionally made. Also present should be neeps and tatties (rutabagas, or what Brits would call swedes, and potatoes), the pearls and pumps to haggis's little black dress. Finally, it should be both celebratory and economical, in honor of that famous Scottish thrift. \u003c/p>\n\u003cp>And why not make it pie-like while you're at it? Not because I really take a marketing ploy like National Pie Day seriously (yes, inroads may have been made by panna cotta, Oreos, and pineapple upside-down cake, but pie is far from an endangered species here) but because pie makes a party. Cupcakes are cute, cookies are swell, but a pie is Something Special. Not to mention that as a certified \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/22/calling-the-pie-therapist/\">Pie Therapist\u003c/a>, I feel that no good pie-making opportunity should be ignored.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Taken altogether, then, what better dish for a rainy winter day than a Shepherd's Pie, made with the leftovers of a good lamb stew instead of the usual drab gravel of ground meat. And topped with a thick cloud of mashed potatoes mixed with rutabaga, turnip's earthier cousin, the whole flecked with green bits of leek or scallion. Some rosemary, thyme, and bay leaf could also go into the stew, since this is California and these herbs grow everywhere. \u003c/p>\n\u003cp>Irish cookbook author Tamasin Day-Lewis suggests lamb neck for stewing, and having spied some at \u003ca href=\"http://www.avedanos.com/\">Avedano's\u003c/a> recently, I decided to give her advice a try. And she's right: these \"thick, bony, fatty chunks\" are just right for stewing, falling into thick flavorful shreds after stewing, while the bones add body to the base. You'll need 2 necks for this, each cut up into four or five pieces (ask the butcher to do this for you, as this is requires serious bone-cleaving action that you don't want to attempt without a mallet, a heavy cleaver, solid arm muscles, and a very sturdy wooden countertop). \u003c/p>\n\u003cp>The stew makes plenty; eat it one day for dinner, then make your shepherd's pie with the leftovers on the following day. Serve, naturally, with a wee dram of your favorite whisky--Caol Ila, perhaps, Laguvulin, a tot of Ardbeg or Laphroaig. \u003c/p>\n\u003cp>\u003cstrong>Shepherd's Pie for Scotland\u003c/strong>\u003cbr>\nIt can be a bit tricky to find rutabagas. Cauliflower, especially the beautiful, usually organic golden variety, makes a fine substitute if you find yourself stranded far from these useful roots. If you're making the stew a day ahead of time, leave the meat on the bones. Remove the meat and discard the bones just before serving. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 1/2 lbs (or thereabouts) lamb neck\u003cbr>\n4 carrots, chopped in rough chunks\u003cbr>\n3 sticks celery or one head fennel, chopped\u003cbr>\n2 onions, peeled and sliced\u003cbr>\n2 leeks, trimmed and chopped\u003cbr>\n2 sprigs fresh thyme, 2 sprigs fresh rosemary, 4 sprigs parsley, tied together\u003cbr>\nSalt and pepper\u003c/p>\n\u003cp>For topping:\u003cbr>\n3 large potatoes, peeled and roughly chopped\u003cbr>\n1 large rutabaga, or 1 small head cauliflower\u003cbr>\nknob of butter (size depends on how buttery you think mashed potatoes should be)\u003cbr>\n1 cup buttermilk or whole milk, more as needed\u003cbr>\ngreen part of 1 leek, finely chopped, or 3 scallions, finally chopped\u003cbr>\nSalt and pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Put the lamb in a large pot and cover with cold water. Over medium heat, bring to a boil. Drain off water and scummy froth; rinse both meat and pot. \u003c/p>\n\u003cp>2. Lay onions, carrots, leeks, celery on bottom of pot. Add lamb and herb bundle. Sprinkle lightly with salt and pepper. Cover with water until lamb is just barely covered. \u003c/p>\n\u003cp>3. Bring to a simmer, reduce heat, cover, and cook slowly until lamb is very tender and can be pushed off the bone with a spoon, 1 1/2 to 2 hours. \u003c/p>\n\u003cp>4. Let cool slightly, then remove lamb from pot. Set aside until cool enough to handle. While lamb is cooling, mash some of the cooked vegetables roughly to thicken sauce. Taste for seasoning. Remove herb bundle and discard. \u003c/p>\n\u003cp>5. Using your hands, remove lamb from bones and return meat to pot. Reheat before serving. Refrigerate any leftovers. \u003c/p>\n\u003cp>6. To make topping, cover potatoes and rutabaga chunks with water, adding a few good pinches of salt. Bring to a boil and simmer gently until potatoes are soft. (If using cauliflower, add when potatoes are just barely tender.)\u003c/p>\n\u003cp>7. Preheat oven to 350F. Drain potatoes and return to pot. Add butter and mash well. Add buttermilk or milk a little at a time, mashing thoroughly as you go, until desired consistency is reached (don't let it get too loose and creamy; it should be on the stiff side). \u003c/p>\n\u003cp>8. Saute leeks or scallion in a little butter, stirring, until softened. Add to potatoes. \u003c/p>\n\u003cp>9. Spread leftover stew in a 2-inch-deep baking dish, preferably glass or ceramic. Mound mashed potato over stew. Bake in the oven until stew is heated through and potatoes are just beginning to brown in parts, about 30 minutes. Serve hot. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>For those truly dedicated to all things haggis, \u003ca href=\"http://news.bbc.co.uk/2/hi/uk_news/scotland/8477432.stm\">this report from the BBC\u003c/a> claims that the U.S. Dept. of Agriculture is considering lifting a twenty-year-old ban on importing Scottish-made haggis into the U.S. It also notes that a prominent haggis manufacturer has recently branched out into making haggis nachos. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gelateria Naia Goes Local",
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"content": "\u003cp>Trevor Morris is a lot like any other Bay Area foodie. When he tastes something great, he can't wait to use it, share it, and think about how it could become part of his culinary repertoire. But as the co-founder of \u003ca href=\"http://www.gelaterianaia.com\">Gelateria Naia\u003c/a>, his first thought upon tasting anything particularly delicious is, \u003cem>Could I make gelato out of this? \u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/flavors500.jpg\" alt=\"flavors\" title=\"flavors\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9964\">\u003c/p>\n\u003cp>As anyone who's watched the original Japanese Iron Chef knows, just about anything can be made into something resembling a frozen dessert. (Tasting the buttered lobster ice cream sold at a popular ice-cream shop in Bar Harbor, Maine remains a low point of my tongue's career.) Even as simple a flavor as coffee can be trickier to perfect than one might assume. \u003c/p>\n\u003cp>The company's years of dedication have paid off. Naia now has 4 gelato shops around the Bay Area, and freestanding counters in numerous Whole Foods stores throughout Northern California. \u003c/p>\n\u003cp>But it wasn't until last week's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/18/2010-fancy-food-show/\">Fancy Food Show\u003c/a> in San Francisco that I tasted gelati that transported me from the fluorescent-lit Moscone Center to the arched pergolas of a Bologna side street, to where I spent many a euro (and lazy afternoon) at \u003ca href=\"http://www.lasorbetteria.it/categoria_eng.php?id=1\">La Sorbetteria Castiglione\u003c/a>, that gastronomic city's best gelateria. And it wasn't in the Italian-food aisle, but California-made at Gelateria Naia. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What set these gelati apart was their purity and depth of flavor. Not too sweet, they were satiny smooth, pillowy and cool on the tongue, nipping right from the tongue straight to the brain's joy button. There was a deep, mellow coffee, rich but unbitter, made with \u003ca href=\"http://bluebottlecoffee.net/\">Blue Bottle\u003c/a> beans. There was a lovely, perfumey Earl Gray tea gelato steeped with a \u003ca href=\"http://www.numitea.com\">Numi Organic\u003c/a> blend. A \u003ca href=\"http://www.stgeorgespirits.com/\">St. George Spirits\u003c/a> single-malt gelato called out to be drenched with a shot of whiskey like a grown-up affogato. Chocolate was suave and mellow, the raw material provided by \u003ca href=\"http://www.tcho.com/\">Tcho\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/stgeorge500.jpg\" alt=\"st george\" title=\"st george\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9963\">\u003c/p>\n\u003cp>What was the one thing all these flavors had in common? They were all locally inspired, featuring some of the best artisanal products from around the Bay Area. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/local-vendors500.jpg\" alt=\"local vendors\" title=\"local vendors\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9965\">\u003c/p>\n\u003cp>Part of the reasoning is, of course, a dedication to staying local. The company already gets many of its ingredients from nearby farms and producers, listing the day's sources on chalkboards in each of its stores. Yogurt from Pavel's, honey from Palamino Farms, fruits and nuts from Fiddyment Farms and B&B Ranch, among others, have become an integral part of Naia's offerings. As Morris notes,\u003c/p>\n\u003cblockquote>\u003cp> \"We opened our first store in 2002 and a year later decided to stop using the semi-finished ingredients we were importing from Italy. They tasted fine but it was a silly way to make gelato. Why buy chocolate from Italy when Guittard is right down the road? Why import pistachios when we can call and discuss different roasts with the grower in Roseville? And why would you ever use coffee flavoring when you can just use coffee beans? \u003c/p>\u003c/blockquote>\n\u003cp>But there's also the undeniable business sense of cross-branding with a company that already has its dedicated fans, as Blue Bottle does. Most important, though, said Trevor as he handed me yet another spoonful to taste, is the brainstorming and resource-sharing that happens when obsessive geniuses get together. \u003c/p>\n\u003cp>Instead of trying to learn everything about coffee in order to make a superlative coffee gelato, you go to a guy like Blue Bottle founder James Freeman, a man who probably spends most of his waking hours thinking about coffee. (Who needs sleep, when there's espresso?) And you sit down and talk, and by the time you get up from the table, you've hashed out a new cold-brewing method of getting big-bean flavor into your product without astringency or bitterness. Or you come back to the test kitchen with dozens of Numi teas, thinking you'll make one, two, maybe three tea flavors at the most. And then you taste tea after tea, each remarkable, each stunningly original, and you realize that you want to make a gelato out of almost every tea. \u003c/p>\n\u003cp>Same went with Tcho chocolate; to avoid the cloying heaviness that can weigh down some chocolate gelato, Naia gets pure chocolate liquor, without cocoa butter, for use in its version. Making gelato with high-proof alcohol is a dicey undertaking, since it resists freezing, but since their success with St. George's single-malt whiskey, they're now working on a similar gelato made with the company's popular Absinthe Verte. \u003c/p>\n\u003cp>Plans for other partnerships are in the works (Morris is already working with chocolate star Michael Ricchiuti on a few possibilities), and the new local flavors should be available in Naia's shops in early February. But those who can't wait can attend Naia's upcoming \u003cstrong>Pre-Release Gelato Tasting Benefit\u003c/strong> on Feb. 4, held from 6-9pm at the Berkeley store at 2106 Shattuck Ave. (The $5 fee goes to Doctors Without Borders.)\u003c/p>\n\u003cp>There will more than 20 brand-new flavors available featuring ingredients from TCHO Chocolate (TCHO Nutty, TCHO Chocolatey), Numi Tea (Earl Grey, Green Tea, Jasmine, Golden Chai, Rooibos), Blue Bottle Coffee (Bella Donovan, Hayes Valley Espresso, Sidamo), St George Spirits (absinthe, eau de vie) and Recchiuti Chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.brownpapertickets.com/event/96909%20\">Get more information and buy tickets\u003c/a>\u003c/em>\u003c/p>\n\n",
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"excerpt": "What happens when a local gelato company teams up with some of the Bay Area's best artisanal food producers? Gelato that will transport you instantly to a sunny Italian sidewalk, no passport required. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Trevor Morris is a lot like any other Bay Area foodie. When he tastes something great, he can't wait to use it, share it, and think about how it could become part of his culinary repertoire. But as the co-founder of \u003ca href=\"http://www.gelaterianaia.com\">Gelateria Naia\u003c/a>, his first thought upon tasting anything particularly delicious is, \u003cem>Could I make gelato out of this? \u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/flavors500.jpg\" alt=\"flavors\" title=\"flavors\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9964\">\u003c/p>\n\u003cp>As anyone who's watched the original Japanese Iron Chef knows, just about anything can be made into something resembling a frozen dessert. (Tasting the buttered lobster ice cream sold at a popular ice-cream shop in Bar Harbor, Maine remains a low point of my tongue's career.) Even as simple a flavor as coffee can be trickier to perfect than one might assume. \u003c/p>\n\u003cp>The company's years of dedication have paid off. Naia now has 4 gelato shops around the Bay Area, and freestanding counters in numerous Whole Foods stores throughout Northern California. \u003c/p>\n\u003cp>But it wasn't until last week's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/18/2010-fancy-food-show/\">Fancy Food Show\u003c/a> in San Francisco that I tasted gelati that transported me from the fluorescent-lit Moscone Center to the arched pergolas of a Bologna side street, to where I spent many a euro (and lazy afternoon) at \u003ca href=\"http://www.lasorbetteria.it/categoria_eng.php?id=1\">La Sorbetteria Castiglione\u003c/a>, that gastronomic city's best gelateria. And it wasn't in the Italian-food aisle, but California-made at Gelateria Naia. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What set these gelati apart was their purity and depth of flavor. Not too sweet, they were satiny smooth, pillowy and cool on the tongue, nipping right from the tongue straight to the brain's joy button. There was a deep, mellow coffee, rich but unbitter, made with \u003ca href=\"http://bluebottlecoffee.net/\">Blue Bottle\u003c/a> beans. There was a lovely, perfumey Earl Gray tea gelato steeped with a \u003ca href=\"http://www.numitea.com\">Numi Organic\u003c/a> blend. A \u003ca href=\"http://www.stgeorgespirits.com/\">St. George Spirits\u003c/a> single-malt gelato called out to be drenched with a shot of whiskey like a grown-up affogato. Chocolate was suave and mellow, the raw material provided by \u003ca href=\"http://www.tcho.com/\">Tcho\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/stgeorge500.jpg\" alt=\"st george\" title=\"st george\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9963\">\u003c/p>\n\u003cp>What was the one thing all these flavors had in common? They were all locally inspired, featuring some of the best artisanal products from around the Bay Area. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/local-vendors500.jpg\" alt=\"local vendors\" title=\"local vendors\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9965\">\u003c/p>\n\u003cp>Part of the reasoning is, of course, a dedication to staying local. The company already gets many of its ingredients from nearby farms and producers, listing the day's sources on chalkboards in each of its stores. Yogurt from Pavel's, honey from Palamino Farms, fruits and nuts from Fiddyment Farms and B&B Ranch, among others, have become an integral part of Naia's offerings. As Morris notes,\u003c/p>\n\u003cblockquote>\u003cp> \"We opened our first store in 2002 and a year later decided to stop using the semi-finished ingredients we were importing from Italy. They tasted fine but it was a silly way to make gelato. Why buy chocolate from Italy when Guittard is right down the road? Why import pistachios when we can call and discuss different roasts with the grower in Roseville? And why would you ever use coffee flavoring when you can just use coffee beans? \u003c/p>\u003c/blockquote>\n\u003cp>But there's also the undeniable business sense of cross-branding with a company that already has its dedicated fans, as Blue Bottle does. Most important, though, said Trevor as he handed me yet another spoonful to taste, is the brainstorming and resource-sharing that happens when obsessive geniuses get together. \u003c/p>\n\u003cp>Instead of trying to learn everything about coffee in order to make a superlative coffee gelato, you go to a guy like Blue Bottle founder James Freeman, a man who probably spends most of his waking hours thinking about coffee. (Who needs sleep, when there's espresso?) And you sit down and talk, and by the time you get up from the table, you've hashed out a new cold-brewing method of getting big-bean flavor into your product without astringency or bitterness. Or you come back to the test kitchen with dozens of Numi teas, thinking you'll make one, two, maybe three tea flavors at the most. And then you taste tea after tea, each remarkable, each stunningly original, and you realize that you want to make a gelato out of almost every tea. \u003c/p>\n\u003cp>Same went with Tcho chocolate; to avoid the cloying heaviness that can weigh down some chocolate gelato, Naia gets pure chocolate liquor, without cocoa butter, for use in its version. Making gelato with high-proof alcohol is a dicey undertaking, since it resists freezing, but since their success with St. George's single-malt whiskey, they're now working on a similar gelato made with the company's popular Absinthe Verte. \u003c/p>\n\u003cp>Plans for other partnerships are in the works (Morris is already working with chocolate star Michael Ricchiuti on a few possibilities), and the new local flavors should be available in Naia's shops in early February. But those who can't wait can attend Naia's upcoming \u003cstrong>Pre-Release Gelato Tasting Benefit\u003c/strong> on Feb. 4, held from 6-9pm at the Berkeley store at 2106 Shattuck Ave. (The $5 fee goes to Doctors Without Borders.)\u003c/p>\n\u003cp>There will more than 20 brand-new flavors available featuring ingredients from TCHO Chocolate (TCHO Nutty, TCHO Chocolatey), Numi Tea (Earl Grey, Green Tea, Jasmine, Golden Chai, Rooibos), Blue Bottle Coffee (Bella Donovan, Hayes Valley Espresso, Sidamo), St George Spirits (absinthe, eau de vie) and Recchiuti Chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.brownpapertickets.com/event/96909%20\">Get more information and buy tickets\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "King Friday: Three Kings Cake",
"title": "King Friday: Three Kings Cake",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/king-friday.jpg\" alt=\"king friday\" title=\"king friday\" width=\"231\" height=\"250\" class=\"alignleft size-full wp-image-9896\">A couple of weeks ago at work, our pastry chef, Guillermo, brought up a large, round cake from the pastry kitchen downstairs.\u003c/p>\n\u003cp>Everyone quickly descended upon it. It was devoured within minutes of its initial appearance.\u003c/p>\n\u003cp>\"Tell me if you find the bean!,\" he said to the staff as they crowded around the cake.\u003c/p>\n\u003cp>Though I had never encountered a King's Cake in person, I had seen them eaten on occasion in European films during my college days. I knew that the lucky fellow or fellowess that found the bean would be crowned \"King/Queen for a Day.\"\u003c/p>\n\u003cp>I wanted that bean.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I took a bite of the yeasty cake. I tasted cinnamon, I tasted orange water, but nothing that might chip my front tooth like a hard bean or a plastic baby, which are sometimes used. Then I took another bite...\u003c/p>\n\u003cp>There was no crunch, no cracking of enamel, just a hint of something with a little less give than the bready cake that surrounded it.\u003c/p>\n\u003cp>I found the bean. Though it was nearly 10 pm, I knew that I was going to be king for the next two hours. I wanted to make the most of it, issuing decrees to my fellow staff members. \"We command you to run our drinks to table 41.\" \"We feel that the emptying out of ice buckets is beneath us.\" How I longed to have a legitimate excuse to use the royal \"we\".\u003c/p>\n\u003cp>When I told Guillermo that I had found the bean, I wondered aloud where my crown was. \"Sorry,\" he said, \"no crowns.\"\u003c/p>\n\u003cp>\"So what do I get then?\" I asked.\u003c/p>\n\u003cp>Our executive chef looked at me, laughed, and said, \"You get to buy Mexican coke and tamales for the entire kitchen staff.\" I learned the hard way how hard life must be for other royals, what with all that responsibility of feeding the masses and what not.\u003c/p>\n\u003cp>Fortunately, I learned that there were two other beans planted in that cake, which not only tied in nicely with the story of the appearance of The Three Kings, or Magi (which is how this whole Epiphany business got started), but cut my portion of the gifting down to one third. Delightful. And it's supposed to bring me good luck for the rest of the year.\u003c/p>\n\u003cp>According to some traditions, since I found the bean, it is now my turn to make a King's cake. Some cultures only make them for the \u003ca href=\"http://en.wikipedia.org/wiki/Epiphany_(holiday)\">Feast of the Epiphany\u003c/a>, others, like the notoriously celebratory denizens of New Orleans, see Epiphany as more or less the kick-off to a month of parties that lead up to Mardi Gras. I'm siding with New Orleans here, since that means I'm well within the King's Cake zone.\u003c/p>\n\u003cp>\u003cstrong>Three Kings\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/babyjesus-150x150.jpg\" alt=\"babyjesus\" title=\"babyjesus\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-9899\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/elvis-presley-wall1-150x150.jpg\" alt=\"elvis-presley-wall1\" title=\"elvis-presley-wall1\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-9900\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/DrMartinLutherKingJr-150x150.jpg\" alt=\"DrMartinLutherKingJr\" title=\"DrMartinLutherKingJr\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-9901\">\u003c/p>\n\u003cp>When thinking about this cake, I realized something significant-- January is rather king-heavy in its celebrations. At the beginning of the month, we've got the baby Jesus, who some call the King of Kings; right after that comes the birthday of Elvis, the King of rock and roll; and, finally, there is Martin Luther King, Jr. Holiday. Three kings. Count 'em.\u003c/p>\n\u003cp>It was all \u003cem>too\u003c/em> perfect to pass up.\u003c/p>\n\u003cp>Rather than make a straightforward, Jesus-oriented King's cake cake, I could celebrate all three kings (Sorry, Carole King was born in February) by adding three different kinds of beans.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/three-beans-300x300.jpg\" alt=\"three beans\" title=\"three beans\" width=\"300\" height=\"300\" class=\"alignnone size-medium wp-image-9904\">\u003c/p>\n\u003cp>Ideally, I would have liked one of those plastic babies to stand in for Jesus, a quaalude for Elvis, and a little peace sign for Dr. King. However, I had concerns about them melting/dissolving and causing those who ate of the cake all sorts of problems and I can't afford another lawsuit this year, so I stuck to beans.\u003c/p>\n\u003cp>\u003cstrong>How to Play the Cake Game\u003c/strong>\u003c/p>\n\u003cp>I suggest you tell those who would consume this cake precisely which bean represents whom (It's your choice. Mix it up a little. I'm sure Dr. King, for example, would get awfully tired of always having to be the black bean. There should be \u003cstrong>no grey areas\u003c/strong> and \u003cstrong>no trading allowed\u003c/strong>.\u003c/p>\n\u003cp>Once all three beans are found, each lucky finder will then be obligated to spend the rest of the day emulating the king he or she has found. For example, if one person finds the Jesus bean, she might take a stab at practicing forgiveness (especially to the baker of this cake, who is the person what got them into this situation in the first place). If another finds the Dr. King bean, he might perform an act in the name of civil rights. I do not recommend, however, that the finder of the Elvis bean start dating underage girls. Perhaps a song or a little swiveling of the hips would be more appropriate. Do what you want-- you baked the cake, so you get to set the rules, king maker.\u003c/p>\n\u003cp>How's that for absolute power?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/finished-king-cake.jpg\" alt=\"finished king cake\" title=\"finished king cake\" width=\"256\" height=\"350\" class=\"alignnone size-full wp-image-9905\">\u003c/p>\n\u003cp>\u003cstrong>Three Kings' Cake\u003c/strong>\u003c/p>\n\u003cp>This is my own, made-up version of the Mexican King Cake, \u003cem>Rosca de Reyes\u003c/em>, but done Sicilian style, because, well, I'm Sicilian. More correctly, I am slightly less that 1/4 Sicilian, but that's the part of the family which dominated family holidays, so that's what I'm going with. To my knowledge, no one in my family has ever bothered with such a dessert before. Not even the mass-attending, fish-on-Fridays older generations. Hell, I didn't even know what 12th Night was until I was old enough to run for president.\u003c/p>\n\u003cp>One of the things I liked about the \u003cstrong>Rosca de Reyes\u003c/strong> that my friend Guillermo made was its subtlety, both in flavor and in decoration-- all the other King Cakes I've tried have been either sickeningly sweet or frightfully/delightfully garish, like the ones that come out of \u003ca href=\"http://whereyat.wordpress.com/2010/01/06/an-epiphany/\">New Orleans\u003c/a>.\u003c/p>\n\u003cp>King cakes come in so many styles and flavors that there is no one correct way to go about it. Experiment a little, why don't you? That's what I did.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>5 to 6 cups all-purpose flour, sifted\u003c/p>\n\u003cp>3 eggs, plus 1 egg for glazing, all room temperature\u003c/p>\n\u003cp>3/4 cup granulated sugar\u003c/p>\n\u003cp>1 cup milk, scalded then cooled to lukewarm\u003c/p>\n\u003cp>1/2 pound (2 sticks) unsalted butter, melted\u003c/p>\n\u003cp>1/4 ounce dry active yeast (1 packet)\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>1 teaspoon almond extract\u003c/p>\n\u003cp>the zest of 1 orange\u003c/p>\n\u003cp>1 tablespoon anise seed\u003c/p>\n\u003cp>1 tablespoon orange flower water\u003c/p>\n\u003cp>slivered almonds for garnish\u003c/p>\n\u003cp>dried figs, slivered, for garnish\u003c/p>\n\u003cp>Turbinado sugar for garnish. Turbinado-- I remember a friend of mind telling me in a low, throaty voice, that it would be his drag name, but that is another story.\u003c/p>\n\u003cp>\u003cstrong>AND THREE BEANS\u003c/strong>, your choice.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Scald milk and let cool down to luke warm. Sprinkle yeast over the milk and let sit for about ten minutes to let it \"bloom.\" Melt butter and let cool to warm, too.\u003c/p>\n\u003cp>2. In the bowl of your electric mixer (it can, of course, be done by hand, too, but why bother if you can avoid it?), combine the butter and sugar using the paddle attachment that should have hopefully come with your machine. Add the three eggs and beat well-- until light, but not too frothy. Add vanilla and almond extracts, orange zest, and orange blossom water. \u003cstrong>Replace paddle attachment with dough hook.\u003c/strong>\u003c/p>\n\u003cp>3. In a separate bowl, combine flour, salt, and anise seed. Gradually add these dry ingredients to the wet ones and knead until the dough forms a loose, sticky ball. Place dough in a large lightly oiled, clean bowl, cover it with a moistened (clean) cloth and let sit somewhere warm until it has doubled in size (about an hour and a half). I prefer the inside of my turned-off oven myself. And you?\u003c/p>\n\u003cp>4. Turn dough out onto a floured work surface. If the dough seems a little too sticky or loose to work with at this point, just add more flour. If you're adding a lot more flour, add a little more sugar, too while you're at it. The dough should be workable, but not dry.\u003c/p>\n\u003cp>5. Place some sort of heat-proof bowl or other such roundish item at the center of a parchment (or better, silpat) lined baking sheet. Brush or rub the bowl lightly with butter or oil to prevent sticking. Roll the dough with your hands to make a rather thickish rope and wrap it around the bowl, tucking one of the ends under the other. If there are strange little folds or creases, it doesn't matter-- they will work themselves out in the end. And don't fret about using all of the dough. I did not-- it won't all quite fit into a baking sheet, so there is some to discard of find other, novel uses for.\u003c/p>\n\u003cp>6. Let the dough rise again, just as one of these three kings as promised to do. Fortunately, one only has to wait about 40 minutes to an hour for the bread, not 2,000 years like the Christians have been doing.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/unbaked-king-cake-199x300.jpg\" alt=\"unbaked king cake\" title=\"unbaked king cake\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-9893\">\u003c/p>\n\u003cp>7. When sufficiently risen, lightly brush the surface of your dough ring with an egg wash (the remaining egg beaten with about a tablespoon of water). Decorate with dried figs, almonds, and Turbinado sugar. \u003cstrong>Tuck the three beans into the underside of the dough at various intervals.\u003c/strong>\u003c/p>\n\u003cp>8. Bake in a 375° oven until done. I know this sounds vague, but it depends entirely upon how large you decide to make your cake. This particular cake will take anywhere from 40 minutes to an hour. Give it a little check at around minute 35 or so. Essentially, when it smells done, it's done.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>9. When sufficiently cooled, inflict this cake upon your friends and loved ones, all the while preparing yourself for retribution.\u003c/p>\n\n",
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"excerpt": "January is rather king-heavy in its celebrations. At the beginning of the month, we've got the baby Jesus, who some call the King of Kings; right after that comes the birthday of Elvis, the King of rock and roll; and, finally, there is Martin Luther King, jr. Holiday. Three kings. Count 'em.\r\n\r\nIt was all \u003cem>too\u003c/em> perfect to pass up.\r\n\r\nRather than make a straightforward, Jesus-oriented King's cake cake, I could celebrate all three kings by adding three different kinds of beans.\r\n\r\n",
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"description": "January is rather king-heavy in its celebrations. At the beginning of the month, we've got the baby Jesus, who some call the King of Kings; right after that comes the birthday of Elvis, the King of rock and roll; and, finally, there is Martin Luther King, jr. Holiday. Three kings. Count 'em.\r\n\r\nIt was all too perfect to pass up.\r\n\r\nRather than make a straightforward, Jesus-oriented King's cake cake, I could celebrate all three kings by adding three different kinds of beans.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/king-friday.jpg\" alt=\"king friday\" title=\"king friday\" width=\"231\" height=\"250\" class=\"alignleft size-full wp-image-9896\">A couple of weeks ago at work, our pastry chef, Guillermo, brought up a large, round cake from the pastry kitchen downstairs.\u003c/p>\n\u003cp>Everyone quickly descended upon it. It was devoured within minutes of its initial appearance.\u003c/p>\n\u003cp>\"Tell me if you find the bean!,\" he said to the staff as they crowded around the cake.\u003c/p>\n\u003cp>Though I had never encountered a King's Cake in person, I had seen them eaten on occasion in European films during my college days. I knew that the lucky fellow or fellowess that found the bean would be crowned \"King/Queen for a Day.\"\u003c/p>\n\u003cp>I wanted that bean.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I took a bite of the yeasty cake. I tasted cinnamon, I tasted orange water, but nothing that might chip my front tooth like a hard bean or a plastic baby, which are sometimes used. Then I took another bite...\u003c/p>\n\u003cp>There was no crunch, no cracking of enamel, just a hint of something with a little less give than the bready cake that surrounded it.\u003c/p>\n\u003cp>I found the bean. Though it was nearly 10 pm, I knew that I was going to be king for the next two hours. I wanted to make the most of it, issuing decrees to my fellow staff members. \"We command you to run our drinks to table 41.\" \"We feel that the emptying out of ice buckets is beneath us.\" How I longed to have a legitimate excuse to use the royal \"we\".\u003c/p>\n\u003cp>When I told Guillermo that I had found the bean, I wondered aloud where my crown was. \"Sorry,\" he said, \"no crowns.\"\u003c/p>\n\u003cp>\"So what do I get then?\" I asked.\u003c/p>\n\u003cp>Our executive chef looked at me, laughed, and said, \"You get to buy Mexican coke and tamales for the entire kitchen staff.\" I learned the hard way how hard life must be for other royals, what with all that responsibility of feeding the masses and what not.\u003c/p>\n\u003cp>Fortunately, I learned that there were two other beans planted in that cake, which not only tied in nicely with the story of the appearance of The Three Kings, or Magi (which is how this whole Epiphany business got started), but cut my portion of the gifting down to one third. Delightful. And it's supposed to bring me good luck for the rest of the year.\u003c/p>\n\u003cp>According to some traditions, since I found the bean, it is now my turn to make a King's cake. Some cultures only make them for the \u003ca href=\"http://en.wikipedia.org/wiki/Epiphany_(holiday)\">Feast of the Epiphany\u003c/a>, others, like the notoriously celebratory denizens of New Orleans, see Epiphany as more or less the kick-off to a month of parties that lead up to Mardi Gras. I'm siding with New Orleans here, since that means I'm well within the King's Cake zone.\u003c/p>\n\u003cp>\u003cstrong>Three Kings\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/babyjesus-150x150.jpg\" alt=\"babyjesus\" title=\"babyjesus\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-9899\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/elvis-presley-wall1-150x150.jpg\" alt=\"elvis-presley-wall1\" title=\"elvis-presley-wall1\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-9900\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/DrMartinLutherKingJr-150x150.jpg\" alt=\"DrMartinLutherKingJr\" title=\"DrMartinLutherKingJr\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-9901\">\u003c/p>\n\u003cp>When thinking about this cake, I realized something significant-- January is rather king-heavy in its celebrations. At the beginning of the month, we've got the baby Jesus, who some call the King of Kings; right after that comes the birthday of Elvis, the King of rock and roll; and, finally, there is Martin Luther King, Jr. Holiday. Three kings. Count 'em.\u003c/p>\n\u003cp>It was all \u003cem>too\u003c/em> perfect to pass up.\u003c/p>\n\u003cp>Rather than make a straightforward, Jesus-oriented King's cake cake, I could celebrate all three kings (Sorry, Carole King was born in February) by adding three different kinds of beans.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/three-beans-300x300.jpg\" alt=\"three beans\" title=\"three beans\" width=\"300\" height=\"300\" class=\"alignnone size-medium wp-image-9904\">\u003c/p>\n\u003cp>Ideally, I would have liked one of those plastic babies to stand in for Jesus, a quaalude for Elvis, and a little peace sign for Dr. King. However, I had concerns about them melting/dissolving and causing those who ate of the cake all sorts of problems and I can't afford another lawsuit this year, so I stuck to beans.\u003c/p>\n\u003cp>\u003cstrong>How to Play the Cake Game\u003c/strong>\u003c/p>\n\u003cp>I suggest you tell those who would consume this cake precisely which bean represents whom (It's your choice. Mix it up a little. I'm sure Dr. King, for example, would get awfully tired of always having to be the black bean. There should be \u003cstrong>no grey areas\u003c/strong> and \u003cstrong>no trading allowed\u003c/strong>.\u003c/p>\n\u003cp>Once all three beans are found, each lucky finder will then be obligated to spend the rest of the day emulating the king he or she has found. For example, if one person finds the Jesus bean, she might take a stab at practicing forgiveness (especially to the baker of this cake, who is the person what got them into this situation in the first place). If another finds the Dr. King bean, he might perform an act in the name of civil rights. I do not recommend, however, that the finder of the Elvis bean start dating underage girls. Perhaps a song or a little swiveling of the hips would be more appropriate. Do what you want-- you baked the cake, so you get to set the rules, king maker.\u003c/p>\n\u003cp>How's that for absolute power?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/finished-king-cake.jpg\" alt=\"finished king cake\" title=\"finished king cake\" width=\"256\" height=\"350\" class=\"alignnone size-full wp-image-9905\">\u003c/p>\n\u003cp>\u003cstrong>Three Kings' Cake\u003c/strong>\u003c/p>\n\u003cp>This is my own, made-up version of the Mexican King Cake, \u003cem>Rosca de Reyes\u003c/em>, but done Sicilian style, because, well, I'm Sicilian. More correctly, I am slightly less that 1/4 Sicilian, but that's the part of the family which dominated family holidays, so that's what I'm going with. To my knowledge, no one in my family has ever bothered with such a dessert before. Not even the mass-attending, fish-on-Fridays older generations. Hell, I didn't even know what 12th Night was until I was old enough to run for president.\u003c/p>\n\u003cp>One of the things I liked about the \u003cstrong>Rosca de Reyes\u003c/strong> that my friend Guillermo made was its subtlety, both in flavor and in decoration-- all the other King Cakes I've tried have been either sickeningly sweet or frightfully/delightfully garish, like the ones that come out of \u003ca href=\"http://whereyat.wordpress.com/2010/01/06/an-epiphany/\">New Orleans\u003c/a>.\u003c/p>\n\u003cp>King cakes come in so many styles and flavors that there is no one correct way to go about it. Experiment a little, why don't you? That's what I did.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>5 to 6 cups all-purpose flour, sifted\u003c/p>\n\u003cp>3 eggs, plus 1 egg for glazing, all room temperature\u003c/p>\n\u003cp>3/4 cup granulated sugar\u003c/p>\n\u003cp>1 cup milk, scalded then cooled to lukewarm\u003c/p>\n\u003cp>1/2 pound (2 sticks) unsalted butter, melted\u003c/p>\n\u003cp>1/4 ounce dry active yeast (1 packet)\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>1 teaspoon almond extract\u003c/p>\n\u003cp>the zest of 1 orange\u003c/p>\n\u003cp>1 tablespoon anise seed\u003c/p>\n\u003cp>1 tablespoon orange flower water\u003c/p>\n\u003cp>slivered almonds for garnish\u003c/p>\n\u003cp>dried figs, slivered, for garnish\u003c/p>\n\u003cp>Turbinado sugar for garnish. Turbinado-- I remember a friend of mind telling me in a low, throaty voice, that it would be his drag name, but that is another story.\u003c/p>\n\u003cp>\u003cstrong>AND THREE BEANS\u003c/strong>, your choice.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Scald milk and let cool down to luke warm. Sprinkle yeast over the milk and let sit for about ten minutes to let it \"bloom.\" Melt butter and let cool to warm, too.\u003c/p>\n\u003cp>2. In the bowl of your electric mixer (it can, of course, be done by hand, too, but why bother if you can avoid it?), combine the butter and sugar using the paddle attachment that should have hopefully come with your machine. Add the three eggs and beat well-- until light, but not too frothy. Add vanilla and almond extracts, orange zest, and orange blossom water. \u003cstrong>Replace paddle attachment with dough hook.\u003c/strong>\u003c/p>\n\u003cp>3. In a separate bowl, combine flour, salt, and anise seed. Gradually add these dry ingredients to the wet ones and knead until the dough forms a loose, sticky ball. Place dough in a large lightly oiled, clean bowl, cover it with a moistened (clean) cloth and let sit somewhere warm until it has doubled in size (about an hour and a half). I prefer the inside of my turned-off oven myself. And you?\u003c/p>\n\u003cp>4. Turn dough out onto a floured work surface. If the dough seems a little too sticky or loose to work with at this point, just add more flour. If you're adding a lot more flour, add a little more sugar, too while you're at it. The dough should be workable, but not dry.\u003c/p>\n\u003cp>5. Place some sort of heat-proof bowl or other such roundish item at the center of a parchment (or better, silpat) lined baking sheet. Brush or rub the bowl lightly with butter or oil to prevent sticking. Roll the dough with your hands to make a rather thickish rope and wrap it around the bowl, tucking one of the ends under the other. If there are strange little folds or creases, it doesn't matter-- they will work themselves out in the end. And don't fret about using all of the dough. I did not-- it won't all quite fit into a baking sheet, so there is some to discard of find other, novel uses for.\u003c/p>\n\u003cp>6. Let the dough rise again, just as one of these three kings as promised to do. Fortunately, one only has to wait about 40 minutes to an hour for the bread, not 2,000 years like the Christians have been doing.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/unbaked-king-cake-199x300.jpg\" alt=\"unbaked king cake\" title=\"unbaked king cake\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-9893\">\u003c/p>\n\u003cp>7. When sufficiently risen, lightly brush the surface of your dough ring with an egg wash (the remaining egg beaten with about a tablespoon of water). Decorate with dried figs, almonds, and Turbinado sugar. \u003cstrong>Tuck the three beans into the underside of the dough at various intervals.\u003c/strong>\u003c/p>\n\u003cp>8. Bake in a 375° oven until done. I know this sounds vague, but it depends entirely upon how large you decide to make your cake. This particular cake will take anywhere from 40 minutes to an hour. Give it a little check at around minute 35 or so. Essentially, when it smells done, it's done.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>9. When sufficiently cooled, inflict this cake upon your friends and loved ones, all the while preparing yourself for retribution.\u003c/p>\n\n\u003c/div>\u003c/p>",
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