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"content": "\u003cfigure id=\"attachment_3609\" class=\"wp-caption alignleft\" style=\"max-width: 333px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/chorizo-sausage-patties.jpg\" alt=\"Chorizo Sausage Patties, Photo Credit: Kai Yu\" title=\"chorizo sausage patties\" width=\"333\" height=\"500\" class=\"size-full wp-image-3609\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Chorizo Sausage Patties, Photo Credit: Kai Yu\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>There's nothing I love more than weekend brunch. It is the ultimate luxury. Waking up late, taking my time, and leisurely starting my day with some form of eggs and bacon or sausage, and a mug of hot coffee. Back in New York, brunch was sometimes a full-day affair, especially if Bloody Mary's were involved. Here in the Bay Area, people tend to be earlier risers, hitting the farmer's market, going to yoga class, or training for marathons/triathlons/any other –ons I'll likely never take part in. \u003c/p>\n\u003cp>No matter, I don't need to people watch to enjoy a good brunch. Brunch at home in PJs is just as satisfying...especially since I've cracked the recipe to these \u003cstrong>Chorizo Sausage Patties\u003c/strong> from my favorite brunch spot back east.\u003c/p>\n\u003cp>They take some prep time, but make them on a lazy day and keep a stash in your freezer for weekends to come. These are also a great make-ahead dish for group brunches -- just form the patties a day ahead, cover in plastic wrap, and store in the fridge. On party day, bring them to room temp and fire up the skillet!\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Chorizo Sausage Patties\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> approximately 18 (3-inch) patties\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium onion, finely chopped\u003cbr>\n1 lb. chorizo (alternatives: Trader Joe's chicken chorizo works really well, or you can also use spicy Italian sausage removed from casings)\u003cbr>\n1 lb. sweet Italian sausage (removed from casings)\u003cbr>\n1/2 c. breadcrumbs\u003cbr>\n2 cloves garlic\u003cbr>\n2 Tbsp. milk\u003cbr>\n2 tsp. salt\u003cbr>\n1 Tbsp. brown sugar\u003cbr>\n1/4 tsp. freshly grated nutmeg\u003cbr>\n1/4 tsp. cinnamon\u003cbr>\n1/4 tsp curry powder (or garam masala if you have it)\u003cbr>\n1/8 tsp. ground cloves\u003cbr>\n1 tsp. finely chopped fresh thyme\u003cbr>\n1 tsp. finely chopped fresh sage\u003cbr>\n2 large egg yolks\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tLightly caramelize onion over moderately low heat, 8 to 10 minutes. Cool 10 minutes.\u003c/p>\n\u003cp>2.\tWhile onions are cooling, stir together breadcrumbs and milk in a large bowl and let stand until crumbs absorb milk. Add onions and remaining ingredients to crumb mixture and stir with a fork until blended well.\u003c/p>\n\u003cp>3.\tPreheat oven to 250 degrees F.\u003c/p>\n\u003cp>4.\tForm sausage mixture into 3-inch patties (about 1/2 inch thick) with dampened hands and arrange on a wax-paper lined tray.\u003c/p>\n\u003cp>5.\tHeat a little vegetable oil in 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook patties in 3 batches, turning once, until browned and just cooked through, 4 to 6 minutes per batch.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6.\tDrain patties briefly on paper towels as cooked, then transfer to shallow baking pan and keep warm, covered with foil, in oven while cooking remaining batches.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_3609\" class=\"wp-caption alignleft\" style=\"max-width: 333px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/chorizo-sausage-patties.jpg\" alt=\"Chorizo Sausage Patties, Photo Credit: Kai Yu\" title=\"chorizo sausage patties\" width=\"333\" height=\"500\" class=\"size-full wp-image-3609\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Chorizo Sausage Patties, Photo Credit: Kai Yu\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>There's nothing I love more than weekend brunch. It is the ultimate luxury. Waking up late, taking my time, and leisurely starting my day with some form of eggs and bacon or sausage, and a mug of hot coffee. Back in New York, brunch was sometimes a full-day affair, especially if Bloody Mary's were involved. Here in the Bay Area, people tend to be earlier risers, hitting the farmer's market, going to yoga class, or training for marathons/triathlons/any other –ons I'll likely never take part in. \u003c/p>\n\u003cp>No matter, I don't need to people watch to enjoy a good brunch. Brunch at home in PJs is just as satisfying...especially since I've cracked the recipe to these \u003cstrong>Chorizo Sausage Patties\u003c/strong> from my favorite brunch spot back east.\u003c/p>\n\u003cp>They take some prep time, but make them on a lazy day and keep a stash in your freezer for weekends to come. These are also a great make-ahead dish for group brunches -- just form the patties a day ahead, cover in plastic wrap, and store in the fridge. On party day, bring them to room temp and fire up the skillet!\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Chorizo Sausage Patties\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> approximately 18 (3-inch) patties\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium onion, finely chopped\u003cbr>\n1 lb. chorizo (alternatives: Trader Joe's chicken chorizo works really well, or you can also use spicy Italian sausage removed from casings)\u003cbr>\n1 lb. sweet Italian sausage (removed from casings)\u003cbr>\n1/2 c. breadcrumbs\u003cbr>\n2 cloves garlic\u003cbr>\n2 Tbsp. milk\u003cbr>\n2 tsp. salt\u003cbr>\n1 Tbsp. brown sugar\u003cbr>\n1/4 tsp. freshly grated nutmeg\u003cbr>\n1/4 tsp. cinnamon\u003cbr>\n1/4 tsp curry powder (or garam masala if you have it)\u003cbr>\n1/8 tsp. ground cloves\u003cbr>\n1 tsp. finely chopped fresh thyme\u003cbr>\n1 tsp. finely chopped fresh sage\u003cbr>\n2 large egg yolks\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tLightly caramelize onion over moderately low heat, 8 to 10 minutes. Cool 10 minutes.\u003c/p>\n\u003cp>2.\tWhile onions are cooling, stir together breadcrumbs and milk in a large bowl and let stand until crumbs absorb milk. Add onions and remaining ingredients to crumb mixture and stir with a fork until blended well.\u003c/p>\n\u003cp>3.\tPreheat oven to 250 degrees F.\u003c/p>\n\u003cp>4.\tForm sausage mixture into 3-inch patties (about 1/2 inch thick) with dampened hands and arrange on a wax-paper lined tray.\u003c/p>\n\u003cp>5.\tHeat a little vegetable oil in 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook patties in 3 batches, turning once, until browned and just cooked through, 4 to 6 minutes per batch.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6.\tDrain patties briefly on paper towels as cooked, then transfer to shallow baking pan and keep warm, covered with foil, in oven while cooking remaining batches.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chile Lindo Empanadas",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/empanada_paula2.jpg\" alt=\"Paula Tejeda with empanadas\" title=\"empanada_paula2\" width=\"500\" height=\"325\" class=\"alignnone size-full wp-image-3620\">\u003cbr>\n\u003cem>(Photo courtesy of \u003ca href=\"http://myleenhollero.com/\">Myleen Hollero\u003c/a>.)\u003c/em>\u003c/p>\n\u003cp>If, from high above, you could pick up California, stretch it out thin from tip to tip and then flip it in a graceful arc over the equator, you'd have a piece of land that looks pretty much like Chile. Last month, CEOs and politicians met in Santiago to discuss \u003ca href=\"http://www.amchamchile.cl/node/6809\">Plan Chile-California\u003c/a>, a trade agreement that would create a \"partnership for the 21st century\" in areas such as education, energy and agriculture. \u003c/p>\n\u003cp>For the past 10 years, though, Paula Tejeda has been quietly working her own brand of business development and cultural exchange, one empanada at a time, in San Francisco's Mission District. Stroll by the Redstone Building on any Saturday or Sunday to taste for yourself her efforts to connect Chile and California.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/empanada_dough1.jpg\" alt=\"empanada dough\" title=\"empanada dough\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3621\">\u003c/p>\n\u003cp>\u003cstrong>Chile Lindo\u003c/strong>, named for a song extolling the beauty of the country, is a storefront kitchen known and loved in the neighborhood for its meat turnovers. The classic Chilean empanada is simple and instantly recognizable: thinly rolled dough filled with beef, egg, black olives and raisins and then folded into a distinctive trapezoid shape. No lazy half-circles or crazy curried-duck-and-cardamom-with-rhubarb-compote combinations here in Paula's kitchen. This is the real thing. And very very good.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She carries her savory pastries along Valencia Street during the lunch hour, selling to merchants who can't leave their shops. You’ll see her offering them to hungry patrons during Friday happy hour at the \u003ca href=\"http://www.makeoutroom.com/\">Make-Out Room\u003c/a> and the Latin American Club. On a sunny day, you might even spot her in Dolores Park with her familiar wide, wicker basket. Anyone who can resist Paula's smile, warm banter and freshly baked empanadas, has a heart -- and stomach -- of unyielding ice. \u003c/p>\n\u003cp>One newly converted customer claimed her pastries are even better than \u003ca href=\"http://juliasempanadas.com/\">Julia's\u003c/a> in D.C, knocking down the queen of empanadas and pushing the never ending East Coast-West Coast rivalry into the world of Latin American meat pies.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/empanada_folding1.jpg\" alt=\"folding empanadas\" title=\" folding empanadas\" width=\"332\" height=\"500\" class=\"alignnone size-full wp-image-3622\">\u003c/p>\n\u003cp>While Paula long ago gave up the rolling pin for the ergonomic convenience of an automatic pastry sheeter, each empanada is still cut, filled and folded by hand. She tracked down a special, rougher grind of beef from a local butcher to mimic hand-minced meat and shops for her cumin and other spices from nearby Bombay Bazar.\u003c/p>\n\u003cp>Since it opened in 1973, \u003cstrong>Chile Lindo\u003c/strong> has passed down through three different owners. After running the kitchen for a few years in the late 1990s, Paula took a break to study at City College and then Mills College. A detour to the Renaissance Entrepreneurship Center recently re-fired her business interests. With a business plan in hand and lots of meetings with potential funders, she intends to grow \u003cstrong>Chile Lindo\u003c/strong> over the next several years. She needs $50,000 to transform her current kitchen into a café, complete with an espresso machine and comfortable décor and an expanded menu that includes other Chilean sandwiches and snacks. \u003c/p>\n\u003cp>Currently, a neighboring restaurant loans out their ovens to her. An assistant, Ramon, forms the empanadas, four at a time, in the mornings, and Paula takes to the pavement herself to sell them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/empanada_tray1.jpg\" alt=\"folded empanadas on tray\" title=\"folded empanada on tray\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3623\">\u003c/p>\n\u003cp>She's still teeny tiny micro as businesses go (considering that the \u003ca href=\"http://www.sba.gov/\">SBA\u003c/a> defines any bakery with 500 employees or less a small business). Fortunately, the Bay Area is rich with programs that help entrepreneurs incubate their businesses from idea to profit. \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, \u003ca href=\"http://www.womensinitiative.org/index.htm\">Women's Initiative\u003c/a>, \u003ca href=\"http://www.ceowomen.org/\">C.E.O. Women\u003c/a> and \u003ca href=\"http://www.rencenter.org/home.htm\">Renaissance\u003c/a> are especially supportive of food ventures, helping countless informal vendors become successful business owners. \u003c/p>\n\u003cp>As her business grows, she'll be adding other items to the menu. One that many of us are eagerly awaiting is the \u003cstrong>hotdog completo\u003c/strong>, a Chilean specialty that highlights fresh avocado, diced tomatoes and mayonnaise. For now, before the lines grow too long, stop by Paula's \u003cstrong>Chile Lindo\u003c/strong> kitchen and ask for one of her empanadas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chile Lindo\u003c/strong>\u003cbr>\nCurrently serving Saturdays & Sundays, 10 am - 6 pm\u003cbr>\n2944 16th Street\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n(415) 642-8887\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&q=map+2944+16th+Street,+San+francisco,+ca&ie=UTF8&split=0&gl=us&ei=_KgESr_qCZSNtgfmp9j8Bg&ll=37.766864,-122.418401&spn=0.006106,0.008969&z=16&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She carries her savory pastries along Valencia Street during the lunch hour, selling to merchants who can't leave their shops. You’ll see her offering them to hungry patrons during Friday happy hour at the \u003ca href=\"http://www.makeoutroom.com/\">Make-Out Room\u003c/a> and the Latin American Club. On a sunny day, you might even spot her in Dolores Park with her familiar wide, wicker basket. Anyone who can resist Paula's smile, warm banter and freshly baked empanadas, has a heart -- and stomach -- of unyielding ice. \u003c/p>\n\u003cp>One newly converted customer claimed her pastries are even better than \u003ca href=\"http://juliasempanadas.com/\">Julia's\u003c/a> in D.C, knocking down the queen of empanadas and pushing the never ending East Coast-West Coast rivalry into the world of Latin American meat pies.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/empanada_folding1.jpg\" alt=\"folding empanadas\" title=\" folding empanadas\" width=\"332\" height=\"500\" class=\"alignnone size-full wp-image-3622\">\u003c/p>\n\u003cp>While Paula long ago gave up the rolling pin for the ergonomic convenience of an automatic pastry sheeter, each empanada is still cut, filled and folded by hand. She tracked down a special, rougher grind of beef from a local butcher to mimic hand-minced meat and shops for her cumin and other spices from nearby Bombay Bazar.\u003c/p>\n\u003cp>Since it opened in 1973, \u003cstrong>Chile Lindo\u003c/strong> has passed down through three different owners. After running the kitchen for a few years in the late 1990s, Paula took a break to study at City College and then Mills College. A detour to the Renaissance Entrepreneurship Center recently re-fired her business interests. With a business plan in hand and lots of meetings with potential funders, she intends to grow \u003cstrong>Chile Lindo\u003c/strong> over the next several years. She needs $50,000 to transform her current kitchen into a café, complete with an espresso machine and comfortable décor and an expanded menu that includes other Chilean sandwiches and snacks. \u003c/p>\n\u003cp>Currently, a neighboring restaurant loans out their ovens to her. An assistant, Ramon, forms the empanadas, four at a time, in the mornings, and Paula takes to the pavement herself to sell them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/empanada_tray1.jpg\" alt=\"folded empanadas on tray\" title=\"folded empanada on tray\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3623\">\u003c/p>\n\u003cp>She's still teeny tiny micro as businesses go (considering that the \u003ca href=\"http://www.sba.gov/\">SBA\u003c/a> defines any bakery with 500 employees or less a small business). Fortunately, the Bay Area is rich with programs that help entrepreneurs incubate their businesses from idea to profit. \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, \u003ca href=\"http://www.womensinitiative.org/index.htm\">Women's Initiative\u003c/a>, \u003ca href=\"http://www.ceowomen.org/\">C.E.O. Women\u003c/a> and \u003ca href=\"http://www.rencenter.org/home.htm\">Renaissance\u003c/a> are especially supportive of food ventures, helping countless informal vendors become successful business owners. \u003c/p>\n\u003cp>As her business grows, she'll be adding other items to the menu. One that many of us are eagerly awaiting is the \u003cstrong>hotdog completo\u003c/strong>, a Chilean specialty that highlights fresh avocado, diced tomatoes and mayonnaise. For now, before the lines grow too long, stop by Paula's \u003cstrong>Chile Lindo\u003c/strong> kitchen and ask for one of her empanadas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chile Lindo\u003c/strong>\u003cbr>\nCurrently serving Saturdays & Sundays, 10 am - 6 pm\u003cbr>\n2944 16th Street\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n(415) 642-8887\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&q=map+2944+16th+Street,+San+francisco,+ca&ie=UTF8&split=0&gl=us&ei=_KgESr_qCZSNtgfmp9j8Bg&ll=37.766864,-122.418401&spn=0.006106,0.008969&z=16&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0848732634/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/familymeals300.jpg\" alt=\"Williams-Sonoma Family Meals: Creating Traditions in the Kitchen\" title=\"Williams-Sonoma Family Meals: Creating Traditions in the Kitchen\" width=\"300\" height=\"382\" class=\"alignleft size-full wp-image-3727\">\u003c/a>My mother never wanted to be taken out on Mother's Day. \"Don't you dare,\" she'd say, half-joking but half-serious. Mostly, she disliked the obligatory part of it, the thought of being surrounded by, as she said, \"all those people who probably never talk to each other the rest of the year, having to be nice to the old bat because it's her day.\" Not us, of course, but still she had no interest in getting hauled out for overpriced mimosas and underdone eggs Benedict. \u003c/p>\n\u003cp>What she did like was a homemade breakfast, wobbled up the stairs as soon as the oldest of her three girls was able to carry a tray. We didn't make anything particularly fancy, but just putting together eggs, toast, and coffee can be a challenge when you're four, seven and eight, even with Dad on deck. Partly, I think, she enjoyed the simple luxury of a morning off, but it also reassured her that we'd picked up the basics of what she did to feed us, day in and day out. \u003c/p>\n\u003cp>As she attests in her lavishly illustrated and user-friendly new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0848732634/kqedorg-20\">Williams-Sonoma Family Meals: Creating Traditions in the Kitchen\u003c/a>, cookbook author and former PlumpJack Cafe chef Maria Helm Sinskey feels the same way. Kids should know where their food comes from, whether it means picking out carrots at the market or helping Dad fry shrimp. \u003c/p>\n\u003cp>This isn't a kids' cookbook; instead, it's a cooking-together kind of book, full of dishes and menus that a whole family can make and enjoy together. \u003c/p>\n\u003cp>Helm Sinskey, her husband (acclaimed organic winemaker \u003ca href=\"http://www.robertsinskey.com\">Robert Sinskey\u003c/a>) and their two girls are adorable, the styling is charming, the recipes look both tasty and accessible, and alright, I'll admit it: by page 50, I was envious (those chickens! that lavender! those sweet dirty carrots!), and by page 260, I was downright suspicious. Who were these preternaturally well-behaved children daintily cutting out star shapes from their very own homemade marshmallows? As they frolic in the meadows around the Sinskeys' gorgeous wine-country house while stuffing handfuls of fresh vegetables into their mouths and saying things like \"Mommy, you make the best vanilla ice cream ever!\" the whole package can seem almost too rustically perfect. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/fm_day14c040_adj.jpg\" alt=\"Maria Helm Sinskey and daughter\" title=\"Maria Helm Sinskey and daughter\" width=\"267\" height=\"400\" class=\"alignleft size-full wp-image-3701\">\u003c/p>\n\u003cp>Then again, it's a Williams-Sonoma book, not real life. And dinner with the Sinskeys sure looks like fun. In a time when some kids live on juice boxes and Cheerios, and other parents treat a single cupcake like a gateway drug to a lifetime sugar binge, Helm Sinskey's approach is refreshingly down to earth. \u003c/p>\n\u003cp>Her family seems to make the most of that old standby, the varied and balanced diet. Fresh fruits and vegetables are treated as a joy and a treat, not like pills that have to be gooped with brownie batter before they'll go down. As a smart mom and chef, she advocates for sustainable, responsible eating, providing helpful lists of recommended seafood, for example, or the differences between grass- and grain-fed beef. But she also doesn't flinch from serving reasonable amounts of butter, cream, steak, and yes, marshmallows. She can wax rhapsodic about red lentils and yellow split peas while also giving step-by-step instructions for making your own bacon.\u003c/p>\n\u003cp> In fact, the rainy-day projects interspersed throughout the book, like rolling pasta and pizza dough, simmering chicken stock, and making homemade jam and ricotta cheese, really make this two books in one. \u003c/p>\n\u003cp>The everyday recipes are good enough for company but generally simple enough to get on the table for a family meal, especially if some little hands help shell the peas, shuck the corn, or peel the shrimp. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The projects are part science (how does yeast grow? why does milk curdle?) part kitchen technique, and part educational messy fun. Who needs a Game Boy when you can be making real, honest-to-Pete home-cured bacon? OK, that last one might take a little convincing. But a kid who can make her own bacon is a kid well-prepared for adulthood. Thank Maria Helm Sinskey for that. \u003c/p>\n\n",
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"excerpt": "\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0848732634/kqedorg-20\">Family Meals: Creating Traditions in the Kitchen\u003c/a> author and chef Maria Helm Sinskey, her husband (acclaimed organic winemaker\u003ca href=\"http://www.robertsinskey.com\">Robert Sinskey\u003c/a>) and their two girls are adorable, the styling is charming, the recipes look both tasty and accessible, and alright, I'll admit it: by page 50, I was envious (those chickens! that lavender! those sweet dirty carrots!), and by page 260, I was downright suspicious.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0848732634/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/familymeals300.jpg\" alt=\"Williams-Sonoma Family Meals: Creating Traditions in the Kitchen\" title=\"Williams-Sonoma Family Meals: Creating Traditions in the Kitchen\" width=\"300\" height=\"382\" class=\"alignleft size-full wp-image-3727\">\u003c/a>My mother never wanted to be taken out on Mother's Day. \"Don't you dare,\" she'd say, half-joking but half-serious. Mostly, she disliked the obligatory part of it, the thought of being surrounded by, as she said, \"all those people who probably never talk to each other the rest of the year, having to be nice to the old bat because it's her day.\" Not us, of course, but still she had no interest in getting hauled out for overpriced mimosas and underdone eggs Benedict. \u003c/p>\n\u003cp>What she did like was a homemade breakfast, wobbled up the stairs as soon as the oldest of her three girls was able to carry a tray. We didn't make anything particularly fancy, but just putting together eggs, toast, and coffee can be a challenge when you're four, seven and eight, even with Dad on deck. Partly, I think, she enjoyed the simple luxury of a morning off, but it also reassured her that we'd picked up the basics of what she did to feed us, day in and day out. \u003c/p>\n\u003cp>As she attests in her lavishly illustrated and user-friendly new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0848732634/kqedorg-20\">Williams-Sonoma Family Meals: Creating Traditions in the Kitchen\u003c/a>, cookbook author and former PlumpJack Cafe chef Maria Helm Sinskey feels the same way. Kids should know where their food comes from, whether it means picking out carrots at the market or helping Dad fry shrimp. \u003c/p>\n\u003cp>This isn't a kids' cookbook; instead, it's a cooking-together kind of book, full of dishes and menus that a whole family can make and enjoy together. \u003c/p>\n\u003cp>Helm Sinskey, her husband (acclaimed organic winemaker \u003ca href=\"http://www.robertsinskey.com\">Robert Sinskey\u003c/a>) and their two girls are adorable, the styling is charming, the recipes look both tasty and accessible, and alright, I'll admit it: by page 50, I was envious (those chickens! that lavender! those sweet dirty carrots!), and by page 260, I was downright suspicious. Who were these preternaturally well-behaved children daintily cutting out star shapes from their very own homemade marshmallows? As they frolic in the meadows around the Sinskeys' gorgeous wine-country house while stuffing handfuls of fresh vegetables into their mouths and saying things like \"Mommy, you make the best vanilla ice cream ever!\" the whole package can seem almost too rustically perfect. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/fm_day14c040_adj.jpg\" alt=\"Maria Helm Sinskey and daughter\" title=\"Maria Helm Sinskey and daughter\" width=\"267\" height=\"400\" class=\"alignleft size-full wp-image-3701\">\u003c/p>\n\u003cp>Then again, it's a Williams-Sonoma book, not real life. And dinner with the Sinskeys sure looks like fun. In a time when some kids live on juice boxes and Cheerios, and other parents treat a single cupcake like a gateway drug to a lifetime sugar binge, Helm Sinskey's approach is refreshingly down to earth. \u003c/p>\n\u003cp>Her family seems to make the most of that old standby, the varied and balanced diet. Fresh fruits and vegetables are treated as a joy and a treat, not like pills that have to be gooped with brownie batter before they'll go down. As a smart mom and chef, she advocates for sustainable, responsible eating, providing helpful lists of recommended seafood, for example, or the differences between grass- and grain-fed beef. But she also doesn't flinch from serving reasonable amounts of butter, cream, steak, and yes, marshmallows. She can wax rhapsodic about red lentils and yellow split peas while also giving step-by-step instructions for making your own bacon.\u003c/p>\n\u003cp> In fact, the rainy-day projects interspersed throughout the book, like rolling pasta and pizza dough, simmering chicken stock, and making homemade jam and ricotta cheese, really make this two books in one. \u003c/p>\n\u003cp>The everyday recipes are good enough for company but generally simple enough to get on the table for a family meal, especially if some little hands help shell the peas, shuck the corn, or peel the shrimp. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The projects are part science (how does yeast grow? why does milk curdle?) part kitchen technique, and part educational messy fun. Who needs a Game Boy when you can be making real, honest-to-Pete home-cured bacon? OK, that last one might take a little convincing. But a kid who can make her own bacon is a kid well-prepared for adulthood. Thank Maria Helm Sinskey for that. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-3567\" title=\"rhubarb\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/rhubarb.jpg\" alt=\"rhubarb\" width=\"350\" height=\"262\">Rhubarb. I have loved it for years. And why not? It's a tart, refreshing, and completely extraordinary thing when handled properly.\u003c/p>\n\u003cp>Of course, it is also highly seasonal. It's one of the first bits of produce to show up in markets when the ground warms up in the spring, it hangs around in the summertime, when the living is supposedly easy, but it has a predictable habit of disappearing when the weather gets rough. It's a fair weather thing. And, though most commonly lumped together with fruits, it is, in fact a vegetable-- a truth I've found very difficult to grasp over the past few years.\u003c/p>\n\u003cp>When you slow down long enough to really notice the word, when you break it down into its two syllables and sound it out, it just seems like a really bad idea. \"Rue,\" as a noun connotes sorrow. As a verb, it means to regret. And barb? It can mean any sharp protrusion that points backward, like a hook or an arrow. It is something that prevents easy extraction. When you put the two pieces of the word together, however, it evokes freshly baked pies and springtime. Or, of course, it can conjure up some sad, sorrowful thing that pulls you in and won't let you go. Take your pick. I have been historically attracted to both, but that is one for my therapist. I can just see the silhouettes of the Electric Company's Oscar-winning duo, Morgan Freeman and Rita Moreno, sounding it all out for me. Rhu. Barb. Rhubarb. \u003ca href=\"http://www.youtube.com/watch?v=66RQ3DoQ5yc&NR=1\">They make it sound like so much fun.\u003cbr>\n\u003c/a>\u003cbr>\nThe Latin name for the plant, \u003cem>Rheum rhabarbarum\u003c/em>, should give one pause. At its base is \u003cem>barbarum\u003c/em>, which indicates that the plant was, for the Greeks and Romans at least, from some place other. In the case of the rhubarb plant, this place was the Volga river-- an area at the time populated by what the \"civilized\" Mediterraneans considered barbarian: bearded and coarse, with a language totally incomprehensible to their own.\u003c/p>\n\u003cp>And \u003cem>Rheum\u003c/em>? From the Latin \u003cem>rheuma\u003c/em>, it means \"a watery discharge from the mucous membranes, especially the eyes and nose.\" Charming.\u003c/p>\n\u003cp>The Greek word \u003cem>bárbaros\u003c/em>, by the way, refers to the sound of random, incomprehensible noises one hears when listening to a language one cannot understand. The sound they made to mimic this was \u003cem>\"bar bar.\"\u003c/em> The terms \"babble\" and \"blah blah,\" may be derived from this. One usage of the word \"rhubarb\" certainly is-- it is one of the words chosen by stage actors to chatter repeatedly in order to provide indecipherable background noise in crowd or party scenes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Only the stalk of the rhubarb plant is edible. The green leaves of the plant-- the part of the organism from which it derives its strength and energy-- are toxic, containing the nephrotoxin oxalic acid. When eaten in quantity or over a long period of time, one may suffer kidney damage. The roots that give the plant its stability are rich in anthraquinones like emodin and rhein, which are natural laxatives and cathartics.\u003c/p>\n\u003cp>Well, I've had about enough catharsis, thank you very much. I no longer see rhubarb through the rosy-hued glasses that bare a remarkable resemblance to the color of the stalk itself. With the exception of the following recipe, I'm not giving rhubarb much thought anymore. Instead, I shall focus my energy and attention elsewhere. Like going to Paris for a week-- a place where the only rue-ing I'll be doing is wandering the streets of that city and the only barbs I will encounter are the \u003cem>bons mots\u003c/em> flung by a couple of charming and very clever friends.\u003c/p>\n\u003cp>Now that's the kind of rhubarb I can really get behind.\u003c/p>\n\u003cp>\u003cstrong>Rapaperikiisseli (Finnish Rhubarb Soup)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3566\" title=\"rhubarb-soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/rhubarb-soup.jpg\" alt=\"rhubarb-soup\" width=\"350\" height=\"253\">\u003c/p>\n\u003cp>And why not \u003cem>Rapaperikiisseli\u003c/em>? It is a word I do not understand and could never hope to pronounce. It's all \u003cem>bar bar\u003c/em> to me. I've simplified the dish somewhat, omitting the need for cornstarch. It is, in a real sense, rhubarb boiled down to its essence, with just a little help from its good friends Mr. Sugar, Señor Water, and a couple of spicy numbers from down the street. It requires little in the way of time and effort, and even less in terms of thought, which is pretty much what I should have been giving rhubarb all along.\u003c/p>\n\u003cp>Enjoy.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2 to 4, depending.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups cold water\u003cbr>\n2 cups rhubarb, chopped and peeled (reserve the peel for use, please)\u003cbr>\n1/2 cup sugar\u003cbr>\n1 cinnamon stick, whole\u003cbr>\na pinch of ground clove\u003cbr>\nmint, if you like, for garnish (I am not one of those people who garnishes everything with mint. It just happens to work nicely in this particular case.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a medium-sized saucepan equipped with a lid (for future use), place water and rhubarb peel. Bring to a simmer and cook the peel until the color has been leached out. Remove and discard peel.\u003c/p>\n\u003cp>2. Add to the now-pink water the sugar, chopped rhubarb, and cinnamon stick. Stir, bring to a simmer, and cover. Simmer until the rhubarb falls completely apart. In my experience, it will do this with some regularity over the span of a few years. In the case of this recipe, however, give it 15 minutes. Remove the cinnamon stick and let cool enough so that, when put in a blender, the top will not burst off and scald you with hot liquid.\u003c/p>\n\u003cp>3. When the rhubarb is blender-ready... ummm... blend. Continue to do so until it is of a smooth, even consistency. Set to chill in the refrigerator.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Serve chilled in appropriate serving bowls with bits of torn mint thrown over the top. Or add little fluffy clouds of whipped cream or a dollop of crème fraîche. Your choice. The rhubarb is yours to do with as you please.\u003c/p>\n\n",
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"excerpt": "Rhubarb. I have loved it for years. And why not? It's a tart, refreshing, and completely extraordinary thing when handled properly.\r\n\r\nOf course, it is also highly seasonal. It's one of the first bits of produce to show up in markets when the ground warms up in the spring, it hangs around in the summertime, when the living is supposedly easy, but it has a predictable habit of disappearing when the weather gets rough. It's a fair weather thing. And, though most commonly lumped together with fruits, it is, in fact a vegetable-- a truth I've found very difficult to grasp over the past few years.",
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"description": "Rhubarb. I have loved it for years. And why not? It's a tart, refreshing, and completely extraordinary thing when handled properly.\r\n\r\nOf course, it is also highly seasonal. It's one of the first bits of produce to show up in markets when the ground warms up in the spring, it hangs around in the summertime, when the living is supposedly easy, but it has a predictable habit of disappearing when the weather gets rough. It's a fair weather thing. And, though most commonly lumped together with fruits, it is, in fact a vegetable-- a truth I've found very difficult to grasp over the past few years.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-3567\" title=\"rhubarb\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/rhubarb.jpg\" alt=\"rhubarb\" width=\"350\" height=\"262\">Rhubarb. I have loved it for years. And why not? It's a tart, refreshing, and completely extraordinary thing when handled properly.\u003c/p>\n\u003cp>Of course, it is also highly seasonal. It's one of the first bits of produce to show up in markets when the ground warms up in the spring, it hangs around in the summertime, when the living is supposedly easy, but it has a predictable habit of disappearing when the weather gets rough. It's a fair weather thing. And, though most commonly lumped together with fruits, it is, in fact a vegetable-- a truth I've found very difficult to grasp over the past few years.\u003c/p>\n\u003cp>When you slow down long enough to really notice the word, when you break it down into its two syllables and sound it out, it just seems like a really bad idea. \"Rue,\" as a noun connotes sorrow. As a verb, it means to regret. And barb? It can mean any sharp protrusion that points backward, like a hook or an arrow. It is something that prevents easy extraction. When you put the two pieces of the word together, however, it evokes freshly baked pies and springtime. Or, of course, it can conjure up some sad, sorrowful thing that pulls you in and won't let you go. Take your pick. I have been historically attracted to both, but that is one for my therapist. I can just see the silhouettes of the Electric Company's Oscar-winning duo, Morgan Freeman and Rita Moreno, sounding it all out for me. Rhu. Barb. Rhubarb. \u003ca href=\"http://www.youtube.com/watch?v=66RQ3DoQ5yc&NR=1\">They make it sound like so much fun.\u003cbr>\n\u003c/a>\u003cbr>\nThe Latin name for the plant, \u003cem>Rheum rhabarbarum\u003c/em>, should give one pause. At its base is \u003cem>barbarum\u003c/em>, which indicates that the plant was, for the Greeks and Romans at least, from some place other. In the case of the rhubarb plant, this place was the Volga river-- an area at the time populated by what the \"civilized\" Mediterraneans considered barbarian: bearded and coarse, with a language totally incomprehensible to their own.\u003c/p>\n\u003cp>And \u003cem>Rheum\u003c/em>? From the Latin \u003cem>rheuma\u003c/em>, it means \"a watery discharge from the mucous membranes, especially the eyes and nose.\" Charming.\u003c/p>\n\u003cp>The Greek word \u003cem>bárbaros\u003c/em>, by the way, refers to the sound of random, incomprehensible noises one hears when listening to a language one cannot understand. The sound they made to mimic this was \u003cem>\"bar bar.\"\u003c/em> The terms \"babble\" and \"blah blah,\" may be derived from this. One usage of the word \"rhubarb\" certainly is-- it is one of the words chosen by stage actors to chatter repeatedly in order to provide indecipherable background noise in crowd or party scenes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Only the stalk of the rhubarb plant is edible. The green leaves of the plant-- the part of the organism from which it derives its strength and energy-- are toxic, containing the nephrotoxin oxalic acid. When eaten in quantity or over a long period of time, one may suffer kidney damage. The roots that give the plant its stability are rich in anthraquinones like emodin and rhein, which are natural laxatives and cathartics.\u003c/p>\n\u003cp>Well, I've had about enough catharsis, thank you very much. I no longer see rhubarb through the rosy-hued glasses that bare a remarkable resemblance to the color of the stalk itself. With the exception of the following recipe, I'm not giving rhubarb much thought anymore. Instead, I shall focus my energy and attention elsewhere. Like going to Paris for a week-- a place where the only rue-ing I'll be doing is wandering the streets of that city and the only barbs I will encounter are the \u003cem>bons mots\u003c/em> flung by a couple of charming and very clever friends.\u003c/p>\n\u003cp>Now that's the kind of rhubarb I can really get behind.\u003c/p>\n\u003cp>\u003cstrong>Rapaperikiisseli (Finnish Rhubarb Soup)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3566\" title=\"rhubarb-soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/rhubarb-soup.jpg\" alt=\"rhubarb-soup\" width=\"350\" height=\"253\">\u003c/p>\n\u003cp>And why not \u003cem>Rapaperikiisseli\u003c/em>? It is a word I do not understand and could never hope to pronounce. It's all \u003cem>bar bar\u003c/em> to me. I've simplified the dish somewhat, omitting the need for cornstarch. It is, in a real sense, rhubarb boiled down to its essence, with just a little help from its good friends Mr. Sugar, Señor Water, and a couple of spicy numbers from down the street. It requires little in the way of time and effort, and even less in terms of thought, which is pretty much what I should have been giving rhubarb all along.\u003c/p>\n\u003cp>Enjoy.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2 to 4, depending.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups cold water\u003cbr>\n2 cups rhubarb, chopped and peeled (reserve the peel for use, please)\u003cbr>\n1/2 cup sugar\u003cbr>\n1 cinnamon stick, whole\u003cbr>\na pinch of ground clove\u003cbr>\nmint, if you like, for garnish (I am not one of those people who garnishes everything with mint. It just happens to work nicely in this particular case.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a medium-sized saucepan equipped with a lid (for future use), place water and rhubarb peel. Bring to a simmer and cook the peel until the color has been leached out. Remove and discard peel.\u003c/p>\n\u003cp>2. Add to the now-pink water the sugar, chopped rhubarb, and cinnamon stick. Stir, bring to a simmer, and cover. Simmer until the rhubarb falls completely apart. In my experience, it will do this with some regularity over the span of a few years. In the case of this recipe, however, give it 15 minutes. Remove the cinnamon stick and let cool enough so that, when put in a blender, the top will not burst off and scald you with hot liquid.\u003c/p>\n\u003cp>3. When the rhubarb is blender-ready... ummm... blend. Continue to do so until it is of a smooth, even consistency. Set to chill in the refrigerator.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Serve chilled in appropriate serving bowls with bits of torn mint thrown over the top. Or add little fluffy clouds of whipped cream or a dollop of crème fraîche. Your choice. The rhubarb is yours to do with as you please.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-3510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/sausalito-springs-watercress.jpg\" alt=\"sausalito springs watercress\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Watercress from Sausalito Springs\u003c/em>\u003c/p>\n\u003cp>When you see a farmer or producer singlemindedly focused on one thing, almost always, that one thing turns out to be truly exceptional.\u003c/p>\n\u003cp>This is exactly the case of \u003ca href=\"http://www.sausalitosprings.com\">Sausalito Springs\u003c/a>, a small family farm located in Sonoma County which has been growing high-quality organic watercress since 1988. Grown in fresh well water, their watercress is harvested tops only, triple washed, hydrocooled, and packed so that the sprigs continue to grow in the packaging.\u003c/p>\n\u003cp>I got my hands on a bag of these gorgeous greens and it looked so fresh I wanted to roll around and frolic in fields of it.\u003c/p>\n\u003cp>Eaten raw as a salad or in a sandwich, watercress has a surprisingly spicy bite to it. Blanched or sauteed, the spice mellows out a bit, but it still retains its fresh, clean flavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since I had a big bag to play with, I decided to make a simple pureed soup that would allow the taste of the watercress to really shine.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/watercress-soup.jpg\" alt=\"watercress soup\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Taking an immersion hand blender to my watercress soup\u003c/em>\u003c/p>\n\u003cp>Borrowing the presentation from my dining-out experiences, I opted to serve the soup in double shot glasses as a fun starter. Served warm, this is a soothing and rich teaser. Served chilled, it's cool, refreshing, and just sings spring.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/sausalito-springs_img_7591.jpg\" alt=\"watercress soup shots\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Watercress Soup Shots\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Watercress Soup Shots\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 lb. watercress, cleaned\u003cbr>\n1 lb. russet potatoes, peeled and diced\u003cbr>\n1 large yellow onion, diced\u003cbr>\n1 leek, white part only, halved lengthwise, thoroughly washed and julienned\u003cbr>\n8 cups (64 oz.) chicken stock\u003cbr>\n1 cup heavy cream\u003cbr>\n2 tablespoons butter\u003cbr>\nWhole milk plain yogurt for garnishing\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large pot, bring the chicken stock to a boil and add the diced potatoes; cook until softened, about 20 minutes.\u003c/p>\n\u003cp>2. Melt the butter in a large pan, add the onions and leeks, and sautee until softened and translucent. Season with a pinch of salt.\u003c/p>\n\u003cp>3. In a separate pot of boiling salted water, blanch the watercress for 30 seconds. Shock it in an ice bath to stop the cooking, drain, roughly chop it into small pieces, and set aside.\u003c/p>\n\u003cp>4. Add the onions, leeks, and watercress to the large pot of chicken stock. Simmer until all the vegetables are tender, about 5 minutes. Cool for 15 minutes.\u003c/p>\n\u003cp>5. Using an immersion blender, or working in batches with a standing blender, puree the soup until smooth. Mix in the cream, and season with salt to taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. This soup can be served hot or chilled. Before serving, garnish with a dollop of plain yogurt.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-3510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/sausalito-springs-watercress.jpg\" alt=\"sausalito springs watercress\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Watercress from Sausalito Springs\u003c/em>\u003c/p>\n\u003cp>When you see a farmer or producer singlemindedly focused on one thing, almost always, that one thing turns out to be truly exceptional.\u003c/p>\n\u003cp>This is exactly the case of \u003ca href=\"http://www.sausalitosprings.com\">Sausalito Springs\u003c/a>, a small family farm located in Sonoma County which has been growing high-quality organic watercress since 1988. Grown in fresh well water, their watercress is harvested tops only, triple washed, hydrocooled, and packed so that the sprigs continue to grow in the packaging.\u003c/p>\n\u003cp>I got my hands on a bag of these gorgeous greens and it looked so fresh I wanted to roll around and frolic in fields of it.\u003c/p>\n\u003cp>Eaten raw as a salad or in a sandwich, watercress has a surprisingly spicy bite to it. Blanched or sauteed, the spice mellows out a bit, but it still retains its fresh, clean flavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since I had a big bag to play with, I decided to make a simple pureed soup that would allow the taste of the watercress to really shine.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/watercress-soup.jpg\" alt=\"watercress soup\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Taking an immersion hand blender to my watercress soup\u003c/em>\u003c/p>\n\u003cp>Borrowing the presentation from my dining-out experiences, I opted to serve the soup in double shot glasses as a fun starter. Served warm, this is a soothing and rich teaser. Served chilled, it's cool, refreshing, and just sings spring.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/sausalito-springs_img_7591.jpg\" alt=\"watercress soup shots\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Watercress Soup Shots\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Watercress Soup Shots\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 lb. watercress, cleaned\u003cbr>\n1 lb. russet potatoes, peeled and diced\u003cbr>\n1 large yellow onion, diced\u003cbr>\n1 leek, white part only, halved lengthwise, thoroughly washed and julienned\u003cbr>\n8 cups (64 oz.) chicken stock\u003cbr>\n1 cup heavy cream\u003cbr>\n2 tablespoons butter\u003cbr>\nWhole milk plain yogurt for garnishing\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large pot, bring the chicken stock to a boil and add the diced potatoes; cook until softened, about 20 minutes.\u003c/p>\n\u003cp>2. Melt the butter in a large pan, add the onions and leeks, and sautee until softened and translucent. Season with a pinch of salt.\u003c/p>\n\u003cp>3. In a separate pot of boiling salted water, blanch the watercress for 30 seconds. Shock it in an ice bath to stop the cooking, drain, roughly chop it into small pieces, and set aside.\u003c/p>\n\u003cp>4. Add the onions, leeks, and watercress to the large pot of chicken stock. Simmer until all the vegetables are tender, about 5 minutes. Cool for 15 minutes.\u003c/p>\n\u003cp>5. Using an immersion blender, or working in batches with a standing blender, puree the soup until smooth. Mix in the cream, and season with salt to taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. This soup can be served hot or chilled. Before serving, garnish with a dollop of plain yogurt.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/Va6VaUIQSxU&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/Va6VaUIQSxU&hl=en&fs=1\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.blackvalleyfilms.com/\">The Garden\u003c/a> is a documentary film about the life and death of a community garden in Los Angeles. After the 1992 Rodney King riots which fractured the South Central Los Angeles community, the City of Los Angeles allotted a 14-acre piece of property to the community, allowing them to create farm plots for 347 families on the corner of 41st and Alameda (two miles from the location of \u003ca href=\"http://www.lifebeginsat30.com/jen/2007/10/the-tacos-that-.html\">my grandfather's restaurant\u003c/a>). The creation of this garden made it the largest community garden in the United States.\u003c/p>\n\u003cp>In 2003, after the garden had been in existence for eleven years, the City sold the property to Ralph Horowitz in a secret deal, and the new owner attempted to evict the farmers. The battle went back and forth for several years before the farm was bulldozed in a dramatic action in 2006. I am simplifying this story greatly -- it involves backroom deals, corruption, the promise of a soccer field, infighting among the farmers, inexplicable court decisions, celebrities helping to save the farm and a furious rant by the landowner who ultimately refused to sell the property to the farmers at any price.\u003c/p>\n\u003cp>And interspersed between all of the drama to protect this property, we see a beautiful, peaceful garden where the families grow bananas, papayas, guavas, nopales, cilantro, and many other crops for their families. It's calm among the chaos that creates a perfect foil for this story.\u003c/p>\n\u003cp>I can't remember the last time I was so affected by a scene in a movie as I was watching the scene where the garden was destroyed after the final eviction notice was served. In front of the eyes of the farmers who had worked the land for 14 years, after innumerable fights, the garden was destroyed. Ralph Horowitz has not developed the land, and as of the time of movie publication it was still a vacant lot.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The community that developed around the garden is still going strong -- they are looking for land in the area, and have started an 80-acre farm in Bakersfield that sells to Southern California farmers markets, and provides a CSA for local customers.\u003c/p>\n\u003cp>I highly recommend seeing this film while it's in theaters, and I hope that it gets a wider release. The Garden is now playing at the \u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/SanFrancisco_Frameset.htm\">Landmark Lumiere\u003c/a> in San Francisco and the \u003ca href=\"http://www.rialtocinemas.com/index.php?location=elmwood\">Elmwood Theatre\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Other resources:\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/The-Garden/15876368579?ref=mf\">The Garden on Facebook\u003c/a>\u003cbr>\n\u003ca href=\"http://www.huffingtonpost.com/marshall-fine/huffpost-interview-scott_b_194278.html\">Huffington Post interview with the Director\u003c/a>\u003cbr>\n\u003ca href=\"http://www.chicagotribune.com/news/la-ca-garden22-2009feb22,0,2011875.story\">Chicago Tribune profile\u003c/a>\u003c/p>\n\n",
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"excerpt": "\u003ca href=\"http://www.blackvalleyfilms.com/\">The Garden\u003c/a> is a documentary film about the life and death of a community garden in Los Angeles. After the 1992 Rodney King riots which fractured the South Central Los Angeles community, the City of Los Angeles allotted a 14-acre piece of property to the community, allowing them to create farm plots for 347 families on the corner of 41st and Alameda (two miles from the location of \u003ca href=\"http://www.lifebeginsat30.com/jen/2007/10/the-tacos-that-.html\">my grandfather's restaurant\u003c/a>). The creation of this garden made it the largest community garden in the United States.\r\n",
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"description": "The Garden is a documentary film about the life and death of a community garden in Los Angeles. After the 1992 Rodney King riots which fractured the South Central Los Angeles community, the City of Los Angeles allotted a 14-acre piece of property to the community, allowing them to create farm plots for 347 families on the corner of 41st and Alameda (two miles from the location of my grandfather's restaurant). The creation of this garden made it the largest community garden in the United States.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/Va6VaUIQSxU&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/Va6VaUIQSxU&hl=en&fs=1\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.blackvalleyfilms.com/\">The Garden\u003c/a> is a documentary film about the life and death of a community garden in Los Angeles. After the 1992 Rodney King riots which fractured the South Central Los Angeles community, the City of Los Angeles allotted a 14-acre piece of property to the community, allowing them to create farm plots for 347 families on the corner of 41st and Alameda (two miles from the location of \u003ca href=\"http://www.lifebeginsat30.com/jen/2007/10/the-tacos-that-.html\">my grandfather's restaurant\u003c/a>). The creation of this garden made it the largest community garden in the United States.\u003c/p>\n\u003cp>In 2003, after the garden had been in existence for eleven years, the City sold the property to Ralph Horowitz in a secret deal, and the new owner attempted to evict the farmers. The battle went back and forth for several years before the farm was bulldozed in a dramatic action in 2006. I am simplifying this story greatly -- it involves backroom deals, corruption, the promise of a soccer field, infighting among the farmers, inexplicable court decisions, celebrities helping to save the farm and a furious rant by the landowner who ultimately refused to sell the property to the farmers at any price.\u003c/p>\n\u003cp>And interspersed between all of the drama to protect this property, we see a beautiful, peaceful garden where the families grow bananas, papayas, guavas, nopales, cilantro, and many other crops for their families. It's calm among the chaos that creates a perfect foil for this story.\u003c/p>\n\u003cp>I can't remember the last time I was so affected by a scene in a movie as I was watching the scene where the garden was destroyed after the final eviction notice was served. In front of the eyes of the farmers who had worked the land for 14 years, after innumerable fights, the garden was destroyed. Ralph Horowitz has not developed the land, and as of the time of movie publication it was still a vacant lot.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The community that developed around the garden is still going strong -- they are looking for land in the area, and have started an 80-acre farm in Bakersfield that sells to Southern California farmers markets, and provides a CSA for local customers.\u003c/p>\n\u003cp>I highly recommend seeing this film while it's in theaters, and I hope that it gets a wider release. The Garden is now playing at the \u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/SanFrancisco_Frameset.htm\">Landmark Lumiere\u003c/a> in San Francisco and the \u003ca href=\"http://www.rialtocinemas.com/index.php?location=elmwood\">Elmwood Theatre\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Other resources:\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/The-Garden/15876368579?ref=mf\">The Garden on Facebook\u003c/a>\u003cbr>\n\u003ca href=\"http://www.huffingtonpost.com/marshall-fine/huffpost-interview-scott_b_194278.html\">Huffington Post interview with the Director\u003c/a>\u003cbr>\n\u003ca href=\"http://www.chicagotribune.com/news/la-ca-garden22-2009feb22,0,2011875.story\">Chicago Tribune profile\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coronation Chicken Salad: Fit for a Queen",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-3450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/coronation-chicken-salad.jpg\" alt=\"coronation chicken salad\" width=\"262\" height=\"350\">And I know a lot of them. Last weekend, I was (cheerfully) roped into helping prepare and serve a \"proper\" English tea by \u003ca href=\"http://www.squidalicious.com/\">an old friend\u003c/a> who had offered up her home, her china, and her silver tea pots for the benefit of my goddaughter's school. I have placed the word \"proper\" in quotation marks, because this was a tea hosted by Canadian-Americans, which means that it just might have been even more so than a true, English tea. The Canadians, after all, still celebrate Queen Victoria's birthday. The English, however, have long since moved on.\u003c/p>\n\u003cp>Scones were baked and served with Devonshire cream, butter, and jam. Little tea cakes were made available as were a number of precious, crustless tea sandwiches: cucumber, egg salad, smoked salmon, and Coronation Chicken.\u003c/p>\n\u003cp>It was the last one that really caught my attention. I asked Mary Pat, my friend Shannon's mother (and my former, formidable piano teacher), about it and she explained that the dish was called Coronation Chicken Salad because it was served at a luncheon in honor of Queen Elizabeth II's coronation. Well, that seemed straightforward enough.\u003c/p>\n\u003cp>It also fit in nicely with the conversation about World War II food rationing I was having with my friend Craig and my goddaughter, Zelly, on the way to their house. Don't ask. These things just happen. We got so involved talking about u-boats, the Battle of Britain, and how Queen Elizabeth (mother of the present queen regnant) was glad Buckingham Palace was bombed so that she could then \"look the East End in the face,\" that we forgot to stop for some necessary but overlooked tea supplies.\u003c/p>\n\u003cp>\u003cstrong>The Back Story\u003c/strong>\u003cbr>\nCoronation Chicken Salad was created by chef Rosemary Hume and the credit grabbed by one Constance Spry, a social-climbing society florist when students at her Winkfield Domestic Science School (at which Miss Hume was an instructress) were asked to cater a luncheon for the leaders of the Commonwealth Nations gathering together for the new queen's coronation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yes, Winkfield. The dish was anything but new at the time; merely a rehashing of the chicken in curried mayonnaise concocted for Elizabeth's grandfather, George V, in celebration of his Silver Jubilee. The name of the dish was, unsurprisingly, \"Jubilee Chicken.\" And you'll never guess what was served in honor of Elizabeth's Golden Jubilee. It's true. Jubilee Chicken.\u003c/p>\n\u003cp>\u003cem>But we made it because we thought you loved it so much.\u003c/em> I can just hear her mother (god rest her soul) saying that.\u003c/p>\n\u003cp>The recipe was published in the newspapers ahead of the coronation so that the common people might partake of what their new queen would be eating on her very special day. However, since food rationing did not end until 1954 (several months later), it is very doubtful that most of the common folk had had sufficient amounts of chicken and dairy products on hand to whip of a batch of the stuff. If they had learned anything in 14 years of food restrictions and shortages, it was to make do, to improvise. Perhaps that is why there are so many different versions of this particular salad. Individual households approximated the dish with what they had on hand.\u003c/p>\n\u003cp>Today's Coronation Chicken Salad is, essentially, cold chicken in curried mayonnaise. Simple but good. The original version, however, is a much more complex organism that included a cooked-down sauce of red wine, bay leaf, and tomato purée, and an addition of apricot purée and heavy cream. Throw in some mayonnaise and curry powder and...I'll put it this way-- I get the feeling that anyone who ate it would be spending more time on the throne than Elizabeth Regina.\u003c/p>\n\u003cp>\u003cstrong>Coronation-ish Chicken Salad\u003c/strong>\u003cbr>\nThis is not the original recipe. Given the food rationing of the time, I think it's entirely in the spirit of the thing to improvise with ingredients one has on hand. For example, if a bottle of red wine is opened in my house, there will never be any left over for use in a chicken salad. Instead, I have added vinegar. I've also omitted the original call for heavy cream, and the cooking of the onions, owing to my own preference for bolder flavors and an even stronger tendency towards laziness. Feel free to add or subtract whatever ingredients you like. Except for chicken, mayonnaise, and curry powder. I don't mind, and I don't think Her Britannic Majesty will mind much, either. For the original recipe, please visit \u003ca href=\"http://lukehoney.typepad.com/the_greasy_spoon/2008/06/coronation-chic.html\">The Greasy Spoon\u003c/a>, a site I stumbled upon and of which I am now rather fond.\u003c/p>\n\u003cp>Note: I had chosen to serve my salad clad in nothing but a crown of watercress. Upon examination of the opening photo, however, I realized that crowns are meant to be worn upon the head, not sat upon. It is a small but important error. If it bothers you, please feel free to turn the whole thing upside down and place upon your head or the head of the queen nearest you.\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 chicken breasts, boneless and skinless, poached and diced\u003cbr>\n1/2 cup mayonnaise\u003cbr>\n1 tablespoon curry powder (more or less, according to taste.)\u003cbr>\n2 tablespoons mango chutney or apricot preserves\u003cbr>\n1/2 yellow onion, finely diced\u003cbr>\n1 stalk celery, finely diced\u003cbr>\n1/4 cup currants or raisins\u003cbr>\n1 tablespoon vinegar: cider, champagne or whatever\u003cbr>\nthe juice of 1/2 lemon\u003cbr>\nsalt and pepper to taste\u003cbr>\n1/4 cup chopped cashews for garnish\u003cbr>\nwatercress, washed and de-stemmed, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Combine mayonnaise, curry powder, vinegar, chutney, lemon juice, salt, and pepper. Stir well.\u003c/p>\n\u003cp>2. Throw in the chopped chicken breast meat, onion, celery, and currants/raisins. Stir until everything is well-coated.\u003c/p>\n\u003cp>3. Refrigerate overnight to let all the ingredients get to know each other a little better.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. To serve, place on a bed of watercress and top with chopped cashews. Or slap some between two slices of bread. I will leave the decision of whether or not to discard the bread crust up to you.\u003c/p>\n\n",
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"excerpt": "And I know a lot of them.\r\nLast weekend, I was (cheerfully) roped into helping prepare and serve a \"proper\" English tea by an old friend who had offered up her home, her china, and her silver tea pots for the benefit of my goddaughter's school. I have placed the word \"proper\" in quotation marks, because this was a tea hosted by Canadian-Americans, which means that it just might have been even more so than a true, English tea. The Canadians, after all, still celebrate Queen Victoria's birthday. The English, however, have long since moved on.",
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"description": "And I know a lot of them.\r\nLast weekend, I was (cheerfully) roped into helping prepare and serve a "proper" English tea by an old friend who had offered up her home, her china, and her silver tea pots for the benefit of my goddaughter's school. I have placed the word "proper" in quotation marks, because this was a tea hosted by Canadian-Americans, which means that it just might have been even more so than a true, English tea. The Canadians, after all, still celebrate Queen Victoria's birthday. The English, however, have long since moved on.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-3450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/coronation-chicken-salad.jpg\" alt=\"coronation chicken salad\" width=\"262\" height=\"350\">And I know a lot of them. Last weekend, I was (cheerfully) roped into helping prepare and serve a \"proper\" English tea by \u003ca href=\"http://www.squidalicious.com/\">an old friend\u003c/a> who had offered up her home, her china, and her silver tea pots for the benefit of my goddaughter's school. I have placed the word \"proper\" in quotation marks, because this was a tea hosted by Canadian-Americans, which means that it just might have been even more so than a true, English tea. The Canadians, after all, still celebrate Queen Victoria's birthday. The English, however, have long since moved on.\u003c/p>\n\u003cp>Scones were baked and served with Devonshire cream, butter, and jam. Little tea cakes were made available as were a number of precious, crustless tea sandwiches: cucumber, egg salad, smoked salmon, and Coronation Chicken.\u003c/p>\n\u003cp>It was the last one that really caught my attention. I asked Mary Pat, my friend Shannon's mother (and my former, formidable piano teacher), about it and she explained that the dish was called Coronation Chicken Salad because it was served at a luncheon in honor of Queen Elizabeth II's coronation. Well, that seemed straightforward enough.\u003c/p>\n\u003cp>It also fit in nicely with the conversation about World War II food rationing I was having with my friend Craig and my goddaughter, Zelly, on the way to their house. Don't ask. These things just happen. We got so involved talking about u-boats, the Battle of Britain, and how Queen Elizabeth (mother of the present queen regnant) was glad Buckingham Palace was bombed so that she could then \"look the East End in the face,\" that we forgot to stop for some necessary but overlooked tea supplies.\u003c/p>\n\u003cp>\u003cstrong>The Back Story\u003c/strong>\u003cbr>\nCoronation Chicken Salad was created by chef Rosemary Hume and the credit grabbed by one Constance Spry, a social-climbing society florist when students at her Winkfield Domestic Science School (at which Miss Hume was an instructress) were asked to cater a luncheon for the leaders of the Commonwealth Nations gathering together for the new queen's coronation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yes, Winkfield. The dish was anything but new at the time; merely a rehashing of the chicken in curried mayonnaise concocted for Elizabeth's grandfather, George V, in celebration of his Silver Jubilee. The name of the dish was, unsurprisingly, \"Jubilee Chicken.\" And you'll never guess what was served in honor of Elizabeth's Golden Jubilee. It's true. Jubilee Chicken.\u003c/p>\n\u003cp>\u003cem>But we made it because we thought you loved it so much.\u003c/em> I can just hear her mother (god rest her soul) saying that.\u003c/p>\n\u003cp>The recipe was published in the newspapers ahead of the coronation so that the common people might partake of what their new queen would be eating on her very special day. However, since food rationing did not end until 1954 (several months later), it is very doubtful that most of the common folk had had sufficient amounts of chicken and dairy products on hand to whip of a batch of the stuff. If they had learned anything in 14 years of food restrictions and shortages, it was to make do, to improvise. Perhaps that is why there are so many different versions of this particular salad. Individual households approximated the dish with what they had on hand.\u003c/p>\n\u003cp>Today's Coronation Chicken Salad is, essentially, cold chicken in curried mayonnaise. Simple but good. The original version, however, is a much more complex organism that included a cooked-down sauce of red wine, bay leaf, and tomato purée, and an addition of apricot purée and heavy cream. Throw in some mayonnaise and curry powder and...I'll put it this way-- I get the feeling that anyone who ate it would be spending more time on the throne than Elizabeth Regina.\u003c/p>\n\u003cp>\u003cstrong>Coronation-ish Chicken Salad\u003c/strong>\u003cbr>\nThis is not the original recipe. Given the food rationing of the time, I think it's entirely in the spirit of the thing to improvise with ingredients one has on hand. For example, if a bottle of red wine is opened in my house, there will never be any left over for use in a chicken salad. Instead, I have added vinegar. I've also omitted the original call for heavy cream, and the cooking of the onions, owing to my own preference for bolder flavors and an even stronger tendency towards laziness. Feel free to add or subtract whatever ingredients you like. Except for chicken, mayonnaise, and curry powder. I don't mind, and I don't think Her Britannic Majesty will mind much, either. For the original recipe, please visit \u003ca href=\"http://lukehoney.typepad.com/the_greasy_spoon/2008/06/coronation-chic.html\">The Greasy Spoon\u003c/a>, a site I stumbled upon and of which I am now rather fond.\u003c/p>\n\u003cp>Note: I had chosen to serve my salad clad in nothing but a crown of watercress. Upon examination of the opening photo, however, I realized that crowns are meant to be worn upon the head, not sat upon. It is a small but important error. If it bothers you, please feel free to turn the whole thing upside down and place upon your head or the head of the queen nearest you.\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 chicken breasts, boneless and skinless, poached and diced\u003cbr>\n1/2 cup mayonnaise\u003cbr>\n1 tablespoon curry powder (more or less, according to taste.)\u003cbr>\n2 tablespoons mango chutney or apricot preserves\u003cbr>\n1/2 yellow onion, finely diced\u003cbr>\n1 stalk celery, finely diced\u003cbr>\n1/4 cup currants or raisins\u003cbr>\n1 tablespoon vinegar: cider, champagne or whatever\u003cbr>\nthe juice of 1/2 lemon\u003cbr>\nsalt and pepper to taste\u003cbr>\n1/4 cup chopped cashews for garnish\u003cbr>\nwatercress, washed and de-stemmed, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Combine mayonnaise, curry powder, vinegar, chutney, lemon juice, salt, and pepper. Stir well.\u003c/p>\n\u003cp>2. Throw in the chopped chicken breast meat, onion, celery, and currants/raisins. Stir until everything is well-coated.\u003c/p>\n\u003cp>3. Refrigerate overnight to let all the ingredients get to know each other a little better.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. To serve, place on a bed of watercress and top with chopped cashews. Or slap some between two slices of bread. I will leave the decision of whether or not to discard the bread crust up to you.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Grilled Pizza",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-on-grill.jpg\" alt=\"grilled pizza\" width=\"400\" height=\"400\" class=\"alignleft size-full wp-image-3427\">Until a few years ago, I always preferred the pizza from my native state of New York to anything I found in California. The pizza in North County San Diego, where I grew up, was inedible as far as my family was concerned, so we always made our pizza at home. My mother's pizzas were unparalleled by anything we could get at a local pizzeria -- thick crust with a tangy tomato sauce laced with anchovies and black olives. When I moved to San Francisco years ago, I loved that I could finally buy a decent pizza. Right now, \u003cstrong>\u003ca href=\"http://www.oliveto.com/\">Oliveto\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"http://www.urbanspoon.com/r/6/83279/restaurant/Dopo-Oakland\">Dopo\u003c/a>\u003c/strong> are my East Bay neighborhood favorites, with \u003cstrong>\u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delifina\u003c/a>\u003c/strong> taking the gold medal for my all-around favorite local pie. Yet although these restaurants and many others offer wonderful Roma and Neopolitan-style pizzas, I still often make my own pies at home, especially now that I've discovered grilled pizza.\u003c/p>\n\u003cp>Yes, I am now grilling my pizzas. This may sound odd, but using your grill actually makes more sense than baking your pizza in an oven. Although people will disagree about toppings -- sauce or fresh tomatoes? Anchovies or plain cheese? -- it is universally known that you need a very hot oven to make a great crust. A home oven only reaches a max of 500 or, if you're lucky, 550 degrees, while most grills get up to 600 degrees or hotter (mine gets up to 650 degrees). You'll never replicate the intense radiant heat from a professional pizzeria oven at home, but using a barbecue grill will get you pretty close. Used with a pizza stone, your backyard grill becomes the perfect home pizza oven.\u003c/p>\n\u003cp>I also have a new dough recipe which is worth mentioning. I used to make my pizza dough the old fashioned way, kneading it by hand and then letting it rise in a bowl. But I recently tried \u003cstrong>\u003ca href=\"http://www.nytimes.com/2009/04/19/magazine/19food-t-001.html\">a recipe from the New York Times Sunday Magazine\u003c/a>\u003c/strong> and loved it. This recipe lets the paddle on your mixer do all the kneading, so it's quick to make and pretty mess free. If you don't have a stand mixer, you can still knead the dough, but if you do have one, this recipe is so easy there's no reason to ever buy pre-made dough again. Best of all, the final result is a moist pizza dough that crusts beautifully.\u003c/p>\n\u003cp>My new homemade pizza of choice is one made with wilted arugula, prosciutto, and Brie cheese. I love how the earthy and slightly peppery arugula tastes with the salty pork and oozy puddles of buttery cheese. It's truly a match made in pizza heaven. \u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nWhy make your own pizza?\u003c/strong>\u003cbr>\n1. Homemade pizza is much less expensive than restaurant pizza, especially for a family of four. When I buy two pies at a local restaurant, I often spend over $40, but making two larger pizzas at home usually runs under $20 (and if I use only cheese, basil and tomatoes, I spend less than $10).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Making pizza is a great way to get your kids involved in the cooking process. My kids love to make and stretch dough, and slather toppings on their own pizzas. They take great pride in their finished pies and usually lick the plate clean.\u003c/p>\n\u003cp>3. Pizza night is just way more fun when everyone gets sticky dough on their hands.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/grilling-a-pizza.jpg\" alt=\"pizza on the grill\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-3428\">\u003c/p>\n\u003cp>\u003cstrong>Tips for baking a pizza on a grill:\u003c/strong>\u003cbr>\n1. Preheat the grill with the door closed at the highest possible setting.\u003c/p>\n\u003cp>2. Place the pizza stone on the grill before you turn on the heat or the stone will crack.\u003c/p>\n\u003cp>3. If you don't have a peel, buy one. Pizza peels are a necessary investment if you don't want to burn yourself.\u003c/p>\n\u003cp>4. Make sure your pizza peel is nicely floured before laying down the dough as you want the pizza to easily slide off. If the dough sticks to the peel, your toppings will fall onto the stone while your pizza stays on the peel. Before you try to slide the pizza onto your hot stone, give the peel a jiggle. If the pizza moves, you're in good shape. If it seems stuck, carefully lift the edges of the dough and flick some flour underneath until you get some movement. \u003c/p>\n\u003cp>5. If you accidentally slide the pizza halfway off the stone, you can let it cook for a couple minutes and then the dough will be hard enough for you to pull it all back onto the stone without any permanent damage.\u003c/p>\n\u003cp>6. Your pizza will bake in 5-7 minutes on the grill, so be careful not to leave it on too long.\u003c/p>\n\u003cp>7. Always keep the grill closed when baking your pies\u003c/p>\n\u003cp>8. When checking for doneness, lift the pizza off the stone a bit to see if the bottom is getting too crisp. On a grill, the hot air doesn't circulate but instead radiates upward so you can easily burn your crust if you're not careful.\u003c/p>\n\u003cp>9. If using a gas grill, you may need to turn the heat down after cooking more than a couple of pizzas to avoid burning the dough.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-on-peel11.jpg\" alt=\"Arugula, Prosciutto, and Brie Cheese Pizza\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-3443\">\u003c/p>\n\u003cp>\u003cstrong>Arugula, Prosciutto, and Brie Cheese Pizza\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 pizza\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound pizza dough (half of the NY Times Magazine recipe) already risen and then refrigerated for at least a half hour\u003cbr>\n2 cups fresh arugula\u003cbr>\n2 cloves of garlic smashed and chopped\u003cbr>\n¼ cup extra virgin olive oil\u003cbr>\n¼ cup chopped prosciutto\u003cbr>\n6 oz Brie (about a half-wedge) cut into ½ slices\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat your grill with your pizza stone inside. For gas grills, heat on high for about 10 minutes. For charcoal grills, heat coals until white hot\u003c/p>\n\u003cp>2. While grill is warming, heat a large pan on medium-high on your stove top. When pan is hot, add 2 Tbsp olive oil, garlic and arugula and mix. Turn off heat and cover for 3-5 minutes, or until arugula is wilted.\u003c/p>\n\u003cp>3. Flour a solid surface, such as a stone or wooden counter top or large cutting board, and shape your pizza. You can stretch the dough or use a rolling pin to shape it into a 12 to 14-inch round.\u003c/p>\n\u003cp>4. Place dough on a floured pizza peel and drizzle the dough with remaining olive oil. Evenly sprinkle the arugula and prosciutto on top and then add the Brie slices. Dust the top with a dash of sea salt.\u003c/p>\n\u003cp>5. Jiggle the dough on the pizza peel to make sure it's mobile and then place on top of the now hot pizza stone. Cover your grill and cook for 5-7 minutes or until the bottom of the crust is crisp and the top is lightly browned.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Slice and serve.\u003c/p>\n\n",
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"excerpt": "Yes, I am now grilling my pizzas. This may sound odd, but using your grill actually makes more sense than baking your pizza in an oven. Although people will disagree about toppings -- sauce or fresh tomatoes? Anchovies or plain cheese? – it is universally known that you need a very hot oven to make a great crust. A home oven only reaches a max of 500 or, if you're lucky, 550 degrees, while most grills get up to 600 degrees or hotter (mine gets up to 650 degrees). You'll never replicate the intense radiant heat from a professional pizzeria oven at home, but using a barbecue grill will get you pretty close. Used with a pizza stone, your backyard grill becomes the perfect home pizza oven.",
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"description": "Yes, I am now grilling my pizzas. This may sound odd, but using your grill actually makes more sense than baking your pizza in an oven. Although people will disagree about toppings -- sauce or fresh tomatoes? Anchovies or plain cheese? – it is universally known that you need a very hot oven to make a great crust. A home oven only reaches a max of 500 or, if you're lucky, 550 degrees, while most grills get up to 600 degrees or hotter (mine gets up to 650 degrees). You'll never replicate the intense radiant heat from a professional pizzeria oven at home, but using a barbecue grill will get you pretty close. Used with a pizza stone, your backyard grill becomes the perfect home pizza oven.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-on-grill.jpg\" alt=\"grilled pizza\" width=\"400\" height=\"400\" class=\"alignleft size-full wp-image-3427\">Until a few years ago, I always preferred the pizza from my native state of New York to anything I found in California. The pizza in North County San Diego, where I grew up, was inedible as far as my family was concerned, so we always made our pizza at home. My mother's pizzas were unparalleled by anything we could get at a local pizzeria -- thick crust with a tangy tomato sauce laced with anchovies and black olives. When I moved to San Francisco years ago, I loved that I could finally buy a decent pizza. Right now, \u003cstrong>\u003ca href=\"http://www.oliveto.com/\">Oliveto\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"http://www.urbanspoon.com/r/6/83279/restaurant/Dopo-Oakland\">Dopo\u003c/a>\u003c/strong> are my East Bay neighborhood favorites, with \u003cstrong>\u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delifina\u003c/a>\u003c/strong> taking the gold medal for my all-around favorite local pie. Yet although these restaurants and many others offer wonderful Roma and Neopolitan-style pizzas, I still often make my own pies at home, especially now that I've discovered grilled pizza.\u003c/p>\n\u003cp>Yes, I am now grilling my pizzas. This may sound odd, but using your grill actually makes more sense than baking your pizza in an oven. Although people will disagree about toppings -- sauce or fresh tomatoes? Anchovies or plain cheese? -- it is universally known that you need a very hot oven to make a great crust. A home oven only reaches a max of 500 or, if you're lucky, 550 degrees, while most grills get up to 600 degrees or hotter (mine gets up to 650 degrees). You'll never replicate the intense radiant heat from a professional pizzeria oven at home, but using a barbecue grill will get you pretty close. Used with a pizza stone, your backyard grill becomes the perfect home pizza oven.\u003c/p>\n\u003cp>I also have a new dough recipe which is worth mentioning. I used to make my pizza dough the old fashioned way, kneading it by hand and then letting it rise in a bowl. But I recently tried \u003cstrong>\u003ca href=\"http://www.nytimes.com/2009/04/19/magazine/19food-t-001.html\">a recipe from the New York Times Sunday Magazine\u003c/a>\u003c/strong> and loved it. This recipe lets the paddle on your mixer do all the kneading, so it's quick to make and pretty mess free. If you don't have a stand mixer, you can still knead the dough, but if you do have one, this recipe is so easy there's no reason to ever buy pre-made dough again. Best of all, the final result is a moist pizza dough that crusts beautifully.\u003c/p>\n\u003cp>My new homemade pizza of choice is one made with wilted arugula, prosciutto, and Brie cheese. I love how the earthy and slightly peppery arugula tastes with the salty pork and oozy puddles of buttery cheese. It's truly a match made in pizza heaven. \u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nWhy make your own pizza?\u003c/strong>\u003cbr>\n1. Homemade pizza is much less expensive than restaurant pizza, especially for a family of four. When I buy two pies at a local restaurant, I often spend over $40, but making two larger pizzas at home usually runs under $20 (and if I use only cheese, basil and tomatoes, I spend less than $10).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Making pizza is a great way to get your kids involved in the cooking process. My kids love to make and stretch dough, and slather toppings on their own pizzas. They take great pride in their finished pies and usually lick the plate clean.\u003c/p>\n\u003cp>3. Pizza night is just way more fun when everyone gets sticky dough on their hands.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/grilling-a-pizza.jpg\" alt=\"pizza on the grill\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-3428\">\u003c/p>\n\u003cp>\u003cstrong>Tips for baking a pizza on a grill:\u003c/strong>\u003cbr>\n1. Preheat the grill with the door closed at the highest possible setting.\u003c/p>\n\u003cp>2. Place the pizza stone on the grill before you turn on the heat or the stone will crack.\u003c/p>\n\u003cp>3. If you don't have a peel, buy one. Pizza peels are a necessary investment if you don't want to burn yourself.\u003c/p>\n\u003cp>4. Make sure your pizza peel is nicely floured before laying down the dough as you want the pizza to easily slide off. If the dough sticks to the peel, your toppings will fall onto the stone while your pizza stays on the peel. Before you try to slide the pizza onto your hot stone, give the peel a jiggle. If the pizza moves, you're in good shape. If it seems stuck, carefully lift the edges of the dough and flick some flour underneath until you get some movement. \u003c/p>\n\u003cp>5. If you accidentally slide the pizza halfway off the stone, you can let it cook for a couple minutes and then the dough will be hard enough for you to pull it all back onto the stone without any permanent damage.\u003c/p>\n\u003cp>6. Your pizza will bake in 5-7 minutes on the grill, so be careful not to leave it on too long.\u003c/p>\n\u003cp>7. Always keep the grill closed when baking your pies\u003c/p>\n\u003cp>8. When checking for doneness, lift the pizza off the stone a bit to see if the bottom is getting too crisp. On a grill, the hot air doesn't circulate but instead radiates upward so you can easily burn your crust if you're not careful.\u003c/p>\n\u003cp>9. If using a gas grill, you may need to turn the heat down after cooking more than a couple of pizzas to avoid burning the dough.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-on-peel11.jpg\" alt=\"Arugula, Prosciutto, and Brie Cheese Pizza\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-3443\">\u003c/p>\n\u003cp>\u003cstrong>Arugula, Prosciutto, and Brie Cheese Pizza\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 pizza\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound pizza dough (half of the NY Times Magazine recipe) already risen and then refrigerated for at least a half hour\u003cbr>\n2 cups fresh arugula\u003cbr>\n2 cloves of garlic smashed and chopped\u003cbr>\n¼ cup extra virgin olive oil\u003cbr>\n¼ cup chopped prosciutto\u003cbr>\n6 oz Brie (about a half-wedge) cut into ½ slices\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat your grill with your pizza stone inside. For gas grills, heat on high for about 10 minutes. For charcoal grills, heat coals until white hot\u003c/p>\n\u003cp>2. While grill is warming, heat a large pan on medium-high on your stove top. When pan is hot, add 2 Tbsp olive oil, garlic and arugula and mix. Turn off heat and cover for 3-5 minutes, or until arugula is wilted.\u003c/p>\n\u003cp>3. Flour a solid surface, such as a stone or wooden counter top or large cutting board, and shape your pizza. You can stretch the dough or use a rolling pin to shape it into a 12 to 14-inch round.\u003c/p>\n\u003cp>4. Place dough on a floured pizza peel and drizzle the dough with remaining olive oil. Evenly sprinkle the arugula and prosciutto on top and then add the Brie slices. Dust the top with a dash of sea salt.\u003c/p>\n\u003cp>5. Jiggle the dough on the pizza peel to make sure it's mobile and then place on top of the now hot pizza stone. Cover your grill and cook for 5-7 minutes or until the bottom of the crust is crisp and the top is lightly browned.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Pregnant Pause: Last Ditch Dines",
"title": "Pregnant Pause: Last Ditch Dines",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_3400\" class=\"wp-caption alignleft\" style=\"max-width: 232px\">\u003ca href=\"http://www.flickr.com/photos/jenmaiser/1702300891/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/jensspqr.jpg\" alt=\"<i>Photo by Jennifer Maiser</i>\" width=\"232\" height=\"350\" class=\"size-full wp-image-3400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ci>Photo by Jennifer Maiser\u003c/i>\u003c/figcaption>\u003c/figure>\n\u003cp>After the bug arrives, I'm fully expecting a dining-out lockdown for awhile. We'll be tired, anxious, and way more comfortable staying at home and noshing on take-out or leftovers than juggling a new baby and a menu. I know others will say that it's the best time to go out, but for me personally? Not so much.\u003c/p>\n\u003cp>We're not major restaurant rovers anyway, so it's not a huge sacrifice. However, I have been musing over a list of \"last ditch dines\" for us. Some are brand new and potential favorites-to-be, others are old friends.\u003c/p>\n\u003cp>Realistically, I don't know how many we'll get to but it's always good to have goals, especially ones as tasty as these, so here you go, 12 Bay Area restaurants we want to hit before our late-June due date.\u003c/p>\n\u003cp>1. \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>: Friend and fellow \u003ca href=\"http://www.inpraiseofsardines.com/\">food blogger\u003c/a> Brett Emerson opened his anxiously-anticipated Spanish/Catalan restaurant a few months ago. Unfortunately, while the press and other friends have already been lucky enough to partake and swoon over his \u003cb>pork belly bocadillo and homemade potato chips\u003c/b>, I haven't made it to the table.\u003c/p>\n\u003cp>2. \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>: I was already jonesing to try out the Napa restaurant that celebrates the purest flavors of vegetables, but after meeting pastry chef Deanie at a mutual friends' wedding, I was even more excited to make reservations. Among everything else on their menu, the \u003cb>cast-iron cauliflower\u003c/b> and anything they think to do with artichokes beckons.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3. \u003ca href=\"http://www.duartestavern.com\">Duarte's Tavern\u003c/a>: Speaking of artichokes, I've heard that Duarte's is the aritchoke lover's idea of heaven. I've already sampled their ollalieberry pie (purchased from \u003ca href=\"http://www.milkpail.com/\">The Milk Pail\u003c/a>) and was seduced by a berry I had never tasted before in my life, so things can only go up with a visit to Pescadero and a \u003cb>calamari steak sandwich\u003c/b>. Plus, this artichoke lover has to get to heaven somehow. Bonus: \"Pescadero\" never fails to make me think of Pinky Tuscadero and \u003ci>Happy Days\u003c/i>.\u003c/p>\n\u003cp>4. \u003ca href=\"http://www.lavandarestaurant.com/\">Lavanda\u003c/a> (old favorite): Well, technically we've only been here once for lunch and it was a few years ago, but we were really impressed by the menu. It's pricey, so it would normally be on our \"special occasion\" list, but I'm keeping it on this pre-baby list. Since we last visited, they've made a bigger deal about their organic and local provisions, and I'm looking forward to trying: \u003cb>grilled skirt steak with Salinas asparagus and spring garlic butter\u003c/b>, \u003cb>stuffed risotto fritters\u003c/b>, and \u003cb>potato gnocchi with black chanterelles, Hen of the Wood mushrooms, and nepitella\u003c/b>.\u003c/p>\n\u003cp>5. \u003ca href=\"http://www.barjules.com\">Bar Jules\u003c/a> (old favorite): Hands-down, Bar Jules is my favorite lunch spot in San Francisco. The atmosphere is so sunny and chill, it's the perfect place to meet girlfriends for a good, nourishing gabfest. However, their dinners are nothing to sneeze at, either. I especially love their \u003cb>flank steak\u003c/b> and \u003cb>la quercia prosciutto with long cooked favas on toast and pecorino sardo\u003c/b>. \u003c/p>\n\u003cp>6. \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> (old favorite): Since my mother-in-law will be in town, we already have reservations for Mother's Day here, so I am this close to my stomach checking off Delfina's \u003cb>homemade pasta\u003c/b> and \u003cb>grilled calamari with impossibly tiny warm beans\u003c/b>.\u003c/p>\n\u003cp>7. \u003ca href=\"http://www.spqrsf.com\">SPQR\u003c/a> (old favorite): Last time I was here, I was still in the nauseous stage of my pregnancy and couldn't enjoy my fried \u003cb>Brussels sprouts\u003c/b>, \u003cb>cacio e pepe\u003c/b>, and \u003cb>fried chicken\u003c/b> to the fullest. That's a travesty that MUST be corrected! Also, a new travesty that must be avoided: not tasting their \u003cb>griddled Heritage pork spareribs with rosemary and fennel\u003c/b>. I do think \"griddled\" is one of the most sumptuous words in the English language.\u003c/p>\n\u003cp>8. \u003ca href=\"http://www.cooleatz.com/flea-st-cafe/index.html\">Flea Street Cafe:\u003c/a> Sadly, \u003ca href=\"http://www.cooleatz.com/\">Jesse Ziff Cool\u003c/a>'s other Menlo Park establishment -- \u003ca href=\"http://www.cooleatz.com/Exciting%20Events/events_jzc_closing.htm\">JZ Cool Eatery\u003c/a> -- recently closed in order to open a new place in East Menlo Park, but luckily \u003ca href=\"http://www.cooleatz.com/cool-cafe/index.html\">Cool Cafe\u003c/a> at the Stanford Museum and Flea Street Cafe are both still open. I've done Cool Cafe quite a few times and love their \u003cb>sandwiches\u003c/b>, but I'm hankering to do a local, seasonal sit-down dinner at Flea Street very soon. \u003c/p>\n\u003cp>9. \u003ca href=\"http://www.martinswestgp.com/\">Martin's West Pub:\u003c/a> It's a new upscale pub from Michael Dotson and it's coming to Redwood City in May. With items on the menu like \u003cb>Scotch Eggs\u003c/b>, \u003cb>peat-smoked fries\u003c/b>, and \u003cb>nettle-crowdie ravioli with brown butter consommé, morels, and spring onions\u003c/b>, things are definitely looking up in suburbia. Oh, and the fact that they also have my favorite pub grub ever in the form of \u003cb>Ploughman's lunch\u003c/b> means they were put on this earth for the sole purpose of feeding me.\u003c/p>\n\u003cp>10. \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphrey Slocombe\u003c/a>: I've been scarfing down my pregnancy pounds in the form of all sorts of ice cream -- Haagen-Dazs Five, Foster's Freeze dipped cones, Blizzards -- so I think it's only fair I give this new place a whirl. If not just to roll my tongue over their oft-Tweeted \u003cb>bourbon-cornflake flavor\u003c/b>, then to give major pocket props to fellow \u003ca href=\"http://www.imdb.com/title/tt0068040/\">\u003ci>Are You Being Served?\u003c/i>\u003c/a> fans.\u003c/p>\n\u003cp>11. \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a> (old favorite): My husband has been an angel to scoot up to Piccino from the Peninsula whenever I've had a craving for their pizza, and when we met Mr. and Mrs. Piccino at a friend's dinner party, we made no secret of what fanatics we are for their pizzas. They told me I definitely had come up and eat with them when I was close to delivery. Apparently, their constantly changing \u003cb>pizzas\u003c/b> have been known to send women into labor.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>12. \u003ca href=\"http://www.pastamoon.com/\">Pasta Moon\u003c/a> (old favorite): Every time we go, I swear I'm going to try something new, and every time we go I don't try something new. I simply cannot resist their \u003cb>butternut squash and mascarpone ravioli with brown butter sage and Amaretti\u003c/b>. However, because my husband is more enterprising, I know that their \u003cb>pizzas\u003c/b> are awesome, their seasonal \u003cb>fritto misto\u003c/b> is outstanding (especially when they include thin slices of Meyer lemons), and their \u003cb>Wild Mushroom Ragú with polenta, Marsala, and Parmigiano-Reggiano\u003c/b> is totally bathable.\u003c/p>\n\n",
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"excerpt": "Realistically, I don't know how many we'll get to but it's always good to have goals, especially ones as tasty as these, so here you go, 12 Bay Area restaurants we want to hit before our late-June due date.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_3400\" class=\"wp-caption alignleft\" style=\"max-width: 232px\">\u003ca href=\"http://www.flickr.com/photos/jenmaiser/1702300891/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/jensspqr.jpg\" alt=\"<i>Photo by Jennifer Maiser</i>\" width=\"232\" height=\"350\" class=\"size-full wp-image-3400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ci>Photo by Jennifer Maiser\u003c/i>\u003c/figcaption>\u003c/figure>\n\u003cp>After the bug arrives, I'm fully expecting a dining-out lockdown for awhile. We'll be tired, anxious, and way more comfortable staying at home and noshing on take-out or leftovers than juggling a new baby and a menu. I know others will say that it's the best time to go out, but for me personally? Not so much.\u003c/p>\n\u003cp>We're not major restaurant rovers anyway, so it's not a huge sacrifice. However, I have been musing over a list of \"last ditch dines\" for us. Some are brand new and potential favorites-to-be, others are old friends.\u003c/p>\n\u003cp>Realistically, I don't know how many we'll get to but it's always good to have goals, especially ones as tasty as these, so here you go, 12 Bay Area restaurants we want to hit before our late-June due date.\u003c/p>\n\u003cp>1. \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>: Friend and fellow \u003ca href=\"http://www.inpraiseofsardines.com/\">food blogger\u003c/a> Brett Emerson opened his anxiously-anticipated Spanish/Catalan restaurant a few months ago. Unfortunately, while the press and other friends have already been lucky enough to partake and swoon over his \u003cb>pork belly bocadillo and homemade potato chips\u003c/b>, I haven't made it to the table.\u003c/p>\n\u003cp>2. \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>: I was already jonesing to try out the Napa restaurant that celebrates the purest flavors of vegetables, but after meeting pastry chef Deanie at a mutual friends' wedding, I was even more excited to make reservations. Among everything else on their menu, the \u003cb>cast-iron cauliflower\u003c/b> and anything they think to do with artichokes beckons.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. \u003ca href=\"http://www.duartestavern.com\">Duarte's Tavern\u003c/a>: Speaking of artichokes, I've heard that Duarte's is the aritchoke lover's idea of heaven. I've already sampled their ollalieberry pie (purchased from \u003ca href=\"http://www.milkpail.com/\">The Milk Pail\u003c/a>) and was seduced by a berry I had never tasted before in my life, so things can only go up with a visit to Pescadero and a \u003cb>calamari steak sandwich\u003c/b>. Plus, this artichoke lover has to get to heaven somehow. Bonus: \"Pescadero\" never fails to make me think of Pinky Tuscadero and \u003ci>Happy Days\u003c/i>.\u003c/p>\n\u003cp>4. \u003ca href=\"http://www.lavandarestaurant.com/\">Lavanda\u003c/a> (old favorite): Well, technically we've only been here once for lunch and it was a few years ago, but we were really impressed by the menu. It's pricey, so it would normally be on our \"special occasion\" list, but I'm keeping it on this pre-baby list. Since we last visited, they've made a bigger deal about their organic and local provisions, and I'm looking forward to trying: \u003cb>grilled skirt steak with Salinas asparagus and spring garlic butter\u003c/b>, \u003cb>stuffed risotto fritters\u003c/b>, and \u003cb>potato gnocchi with black chanterelles, Hen of the Wood mushrooms, and nepitella\u003c/b>.\u003c/p>\n\u003cp>5. \u003ca href=\"http://www.barjules.com\">Bar Jules\u003c/a> (old favorite): Hands-down, Bar Jules is my favorite lunch spot in San Francisco. The atmosphere is so sunny and chill, it's the perfect place to meet girlfriends for a good, nourishing gabfest. However, their dinners are nothing to sneeze at, either. I especially love their \u003cb>flank steak\u003c/b> and \u003cb>la quercia prosciutto with long cooked favas on toast and pecorino sardo\u003c/b>. \u003c/p>\n\u003cp>6. \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> (old favorite): Since my mother-in-law will be in town, we already have reservations for Mother's Day here, so I am this close to my stomach checking off Delfina's \u003cb>homemade pasta\u003c/b> and \u003cb>grilled calamari with impossibly tiny warm beans\u003c/b>.\u003c/p>\n\u003cp>7. \u003ca href=\"http://www.spqrsf.com\">SPQR\u003c/a> (old favorite): Last time I was here, I was still in the nauseous stage of my pregnancy and couldn't enjoy my fried \u003cb>Brussels sprouts\u003c/b>, \u003cb>cacio e pepe\u003c/b>, and \u003cb>fried chicken\u003c/b> to the fullest. That's a travesty that MUST be corrected! Also, a new travesty that must be avoided: not tasting their \u003cb>griddled Heritage pork spareribs with rosemary and fennel\u003c/b>. I do think \"griddled\" is one of the most sumptuous words in the English language.\u003c/p>\n\u003cp>8. \u003ca href=\"http://www.cooleatz.com/flea-st-cafe/index.html\">Flea Street Cafe:\u003c/a> Sadly, \u003ca href=\"http://www.cooleatz.com/\">Jesse Ziff Cool\u003c/a>'s other Menlo Park establishment -- \u003ca href=\"http://www.cooleatz.com/Exciting%20Events/events_jzc_closing.htm\">JZ Cool Eatery\u003c/a> -- recently closed in order to open a new place in East Menlo Park, but luckily \u003ca href=\"http://www.cooleatz.com/cool-cafe/index.html\">Cool Cafe\u003c/a> at the Stanford Museum and Flea Street Cafe are both still open. I've done Cool Cafe quite a few times and love their \u003cb>sandwiches\u003c/b>, but I'm hankering to do a local, seasonal sit-down dinner at Flea Street very soon. \u003c/p>\n\u003cp>9. \u003ca href=\"http://www.martinswestgp.com/\">Martin's West Pub:\u003c/a> It's a new upscale pub from Michael Dotson and it's coming to Redwood City in May. With items on the menu like \u003cb>Scotch Eggs\u003c/b>, \u003cb>peat-smoked fries\u003c/b>, and \u003cb>nettle-crowdie ravioli with brown butter consommé, morels, and spring onions\u003c/b>, things are definitely looking up in suburbia. Oh, and the fact that they also have my favorite pub grub ever in the form of \u003cb>Ploughman's lunch\u003c/b> means they were put on this earth for the sole purpose of feeding me.\u003c/p>\n\u003cp>10. \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphrey Slocombe\u003c/a>: I've been scarfing down my pregnancy pounds in the form of all sorts of ice cream -- Haagen-Dazs Five, Foster's Freeze dipped cones, Blizzards -- so I think it's only fair I give this new place a whirl. If not just to roll my tongue over their oft-Tweeted \u003cb>bourbon-cornflake flavor\u003c/b>, then to give major pocket props to fellow \u003ca href=\"http://www.imdb.com/title/tt0068040/\">\u003ci>Are You Being Served?\u003c/i>\u003c/a> fans.\u003c/p>\n\u003cp>11. \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a> (old favorite): My husband has been an angel to scoot up to Piccino from the Peninsula whenever I've had a craving for their pizza, and when we met Mr. and Mrs. Piccino at a friend's dinner party, we made no secret of what fanatics we are for their pizzas. They told me I definitely had come up and eat with them when I was close to delivery. Apparently, their constantly changing \u003cb>pizzas\u003c/b> have been known to send women into labor.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>12. \u003ca href=\"http://www.pastamoon.com/\">Pasta Moon\u003c/a> (old favorite): Every time we go, I swear I'm going to try something new, and every time we go I don't try something new. I simply cannot resist their \u003cb>butternut squash and mascarpone ravioli with brown butter sage and Amaretti\u003c/b>. However, because my husband is more enterprising, I know that their \u003cb>pizzas\u003c/b> are awesome, their seasonal \u003cb>fritto misto\u003c/b> is outstanding (especially when they include thin slices of Meyer lemons), and their \u003cb>Wild Mushroom Ragú with polenta, Marsala, and Parmigiano-Reggiano\u003c/b> is totally bathable.\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/24/2009/04/mushroom-500-005.jpg\" alt=\"mushroom-500\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3319\">\u003cbr>\n\u003cem>Mushroom 500 Flatbread\u003c/em>\u003c/p>\n\u003cp>Every once in awhile I will dine out and happen upon a dish that is so good I spend the entire evening scheming about how I can recreate it at home. \u003c/p>\n\u003cp>\u003ca href=\"http://www.coco500.com/%20\">COCO500's\u003c/a> truffled mushroom flatbread with sea salt and chili is one of them. It is the perfect bite of crispy flatbread, earthy, robust mushroom, and salty parmigiano.\u003c/p>\n\u003cp>I knew it would be hard to fully recreate the experience -- so much of it is in the flatbread -- but I knew I could come close, and while I would love nothing more than to jaunt off to COCO500 every time I had a hankering, this is much easier. \u003c/p>\n\u003cp>For my take on this, I opted to scale down the fancy factor so it could be an easy and inexpensive snack or party hors d'oeuvre. The beauty of this recipe is in its flexibility. Ambitious? Make your own flatbread. Not so ambitious? Store-bought whole wheat pita works wonderfully. Or, try slicing and toasting up some baguette for a crostini. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Also, feel free to play with the type of mushrooms you use. If the button mushrooms are looking good at the market this week, go for those. My favorite has been baby portabellos lately. And since I came across some spring morel mushrooms, I decided to sautee them up and throw them on top for this last batch. \u003c/p>\n\u003cp>The recipe below is the basic base for your dish, but the fun is in tweaking it and making it your own. \u003c/p>\n\u003cp>\u003cstrong>Mushroom 500 Flatbread\u003c/strong>\u003cbr>\n\u003cem>With inspiration from COCO500's truffled mushroom flatbread with sea salt and chili.\u003c/em> \u003c/p>\n\u003cp>Feel free to play with the type of mushrooms you use for your base of duxelles (fancy French for \"mushroom spread\"). If you want to go all out, by all means, add some shaved truffle, or finish it off with truffle oil or salt. Not necessary though, this is perfectly delicious without the expensive stuff.\u003c/p>\n\u003cp>\u003cstrong>Servings:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the duxelles:\u003c/em>\u003cbr>\n1 pound baby portabello mushrooms, cleaned\u003cbr>\n¼ cup shallots (or 1/2 medium onion)\u003cbr>\n4 cloves garlic\u003cbr>\n2 tablespoons butter\u003cbr>\n1 tablespoon olive oil\u003cbr>\n2 tablespoons red wine\u003cbr>\nSalt and pepper to taste\u003cbr>\nA few dashes Worcestershire sauce\u003c/p>\n\u003cp>Parmigiano Reggiano\u003cbr>\nFlatbread or pita\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nPreheat oven to 375 F.\u003c/p>\n\u003cp>Roughly chop mushrooms, shallots (or onion), and garlic, and place in food processor. Process until everything is finely minced.\u003c/p>\n\u003cp>Heat butter and oil in a pan. Place mushroom mixture in, add the rest of the ingredients, and sautee until it becomes a paste-like consistency. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Spread the duxelles on flatbread. Sprinkle liberally with Parmigiano Reggiano, and bake until cheese is melted and golden (about 8-10 minutes).\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/24/2009/04/mushroom-500-005.jpg\" alt=\"mushroom-500\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3319\">\u003cbr>\n\u003cem>Mushroom 500 Flatbread\u003c/em>\u003c/p>\n\u003cp>Every once in awhile I will dine out and happen upon a dish that is so good I spend the entire evening scheming about how I can recreate it at home. \u003c/p>\n\u003cp>\u003ca href=\"http://www.coco500.com/%20\">COCO500's\u003c/a> truffled mushroom flatbread with sea salt and chili is one of them. It is the perfect bite of crispy flatbread, earthy, robust mushroom, and salty parmigiano.\u003c/p>\n\u003cp>I knew it would be hard to fully recreate the experience -- so much of it is in the flatbread -- but I knew I could come close, and while I would love nothing more than to jaunt off to COCO500 every time I had a hankering, this is much easier. \u003c/p>\n\u003cp>For my take on this, I opted to scale down the fancy factor so it could be an easy and inexpensive snack or party hors d'oeuvre. The beauty of this recipe is in its flexibility. Ambitious? Make your own flatbread. Not so ambitious? Store-bought whole wheat pita works wonderfully. Or, try slicing and toasting up some baguette for a crostini. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also, feel free to play with the type of mushrooms you use. If the button mushrooms are looking good at the market this week, go for those. My favorite has been baby portabellos lately. And since I came across some spring morel mushrooms, I decided to sautee them up and throw them on top for this last batch. \u003c/p>\n\u003cp>The recipe below is the basic base for your dish, but the fun is in tweaking it and making it your own. \u003c/p>\n\u003cp>\u003cstrong>Mushroom 500 Flatbread\u003c/strong>\u003cbr>\n\u003cem>With inspiration from COCO500's truffled mushroom flatbread with sea salt and chili.\u003c/em> \u003c/p>\n\u003cp>Feel free to play with the type of mushrooms you use for your base of duxelles (fancy French for \"mushroom spread\"). If you want to go all out, by all means, add some shaved truffle, or finish it off with truffle oil or salt. Not necessary though, this is perfectly delicious without the expensive stuff.\u003c/p>\n\u003cp>\u003cstrong>Servings:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the duxelles:\u003c/em>\u003cbr>\n1 pound baby portabello mushrooms, cleaned\u003cbr>\n¼ cup shallots (or 1/2 medium onion)\u003cbr>\n4 cloves garlic\u003cbr>\n2 tablespoons butter\u003cbr>\n1 tablespoon olive oil\u003cbr>\n2 tablespoons red wine\u003cbr>\nSalt and pepper to taste\u003cbr>\nA few dashes Worcestershire sauce\u003c/p>\n\u003cp>Parmigiano Reggiano\u003cbr>\nFlatbread or pita\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nPreheat oven to 375 F.\u003c/p>\n\u003cp>Roughly chop mushrooms, shallots (or onion), and garlic, and place in food processor. Process until everything is finely minced.\u003c/p>\n\u003cp>Heat butter and oil in a pan. Place mushroom mixture in, add the rest of the ingredients, and sautee until it becomes a paste-like consistency. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Spread the duxelles on flatbread. Sprinkle liberally with Parmigiano Reggiano, and bake until cheese is melted and golden (about 8-10 minutes).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-3230\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/perrier.jpg\" alt=\"perrier\" width=\"214\" height=\"350\">My life of late has been lubricated by tap water, sparkling water, tonic water, juice, tea, and the occasional Coke or root beer. Much in the way I once chased the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/04/21/san-francisco-cocktail-week-may-11-18/\">best cocktails around town\u003c/a>, I now track down whatever can slake my thirst minus the buzz.\u003c/p>\n\u003cp>I've tasted \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/02/19/pregnant-pause-stop-yer-wine-ing/\">alcohol-free wines\u003c/a> and beers. I've dabbled -- with some success -- in making mocktails and sipping \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/21/on-the-bubble-with-golden-star-tea/\">sparkling teas\u003c/a>. But now? I've found the world's most perfect water.\u003c/p>\n\u003cp>I give you: \u003ca href=\"http://www.usa.perrier.com/\">Pink Grapefruit Perrier\u003c/a>!\u003c/p>\n\u003cp>Grapefruit is my favorite citrus fruit. It's also my favorite juice, favorite \u003ca href=\"http://www.izze.com/\">Izze\u003c/a>, favorite \u003ca href=\"http://www.fizzylizzy.com/\">Fizzy Lizzy\u003c/a>, and \u003ca href=\"http://tinyurl.com/dh2p28\">favorite lip balm\u003c/a>, so when I found \u003ca href=\"http://www.lacroixwater.com/\">grapefruit La Croix\u003c/a> sparkling water in Minneapolis, it started a deep craving. Since I found it on the official site, I knew that grapefruit Perrier existed, but I never saw it in stores.\u003c/p>\n\u003cp>I must've been babbling about it a helluva lot, because the other night Mathra came home from Safeway and with great triumph and excitement voila'd six bottles of Pink Grapefruit Perrier. (Zee labelle, eet iz so so Franche and calls eet \"Pamplemousse Rosé\")\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Ooooh!\" I cooed, stroking the metallic pink label, \"You found it!\"\u003c/p>\n\u003cp>Is it weird to describe sparkling water as having a bouquet? Because this one totally does. Without verging into grandma's perfume territory, it's fresh and floral and not as fake smelling as the lemon or lime Perrier flavors. Ditto for the taste. The stringent grapefruit is refreshing, not at all cloying, and it's simply...Perrier perfection. It's the the ideal antidote to hauling 20 extra pounds around in 102° heat.\u003c/p>\n\u003cp>(For the record, I never found any Perrier flavor to smell or taste fake, but after Pamplemousse Rosé entered the picture, a deep disdain for poor lemon and lime was sadly cultivated.)\u003c/p>\n\u003cp>Safeway had 750 mL bottles on sale 4 for $10.00, and after downing 6 bottles in two days during the April Hellwave of 2009, we went back and cleaned out the rest of their stock.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I hope they take the hint and reorder.\u003c/p>\n\n",
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"excerpt": "I've tasted \u003ca href=\"http://blogs.kqed.org/bayareabites/2009/02/19/pregnant-pause-stop-yer-wine-ing/\">alcohol-free wines\u003c/a> and beers. I've dabbled -- with some success -- in making mocktails and sipping \u003ca href=\"http://blogs.kqed.org/bayareabites/2008/06/21/on-the-bubble-with-golden-star-tea/\">sparkling teas\u003c/a>. But now? I've found the world's most perfect water.\r\nI give you: \u003ca href=\"http://www.usa.perrier.com/\">Pink Grapefruit Perrier\u003c/a>!\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-3230\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/perrier.jpg\" alt=\"perrier\" width=\"214\" height=\"350\">My life of late has been lubricated by tap water, sparkling water, tonic water, juice, tea, and the occasional Coke or root beer. Much in the way I once chased the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/04/21/san-francisco-cocktail-week-may-11-18/\">best cocktails around town\u003c/a>, I now track down whatever can slake my thirst minus the buzz.\u003c/p>\n\u003cp>I've tasted \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/02/19/pregnant-pause-stop-yer-wine-ing/\">alcohol-free wines\u003c/a> and beers. I've dabbled -- with some success -- in making mocktails and sipping \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/21/on-the-bubble-with-golden-star-tea/\">sparkling teas\u003c/a>. But now? I've found the world's most perfect water.\u003c/p>\n\u003cp>I give you: \u003ca href=\"http://www.usa.perrier.com/\">Pink Grapefruit Perrier\u003c/a>!\u003c/p>\n\u003cp>Grapefruit is my favorite citrus fruit. It's also my favorite juice, favorite \u003ca href=\"http://www.izze.com/\">Izze\u003c/a>, favorite \u003ca href=\"http://www.fizzylizzy.com/\">Fizzy Lizzy\u003c/a>, and \u003ca href=\"http://tinyurl.com/dh2p28\">favorite lip balm\u003c/a>, so when I found \u003ca href=\"http://www.lacroixwater.com/\">grapefruit La Croix\u003c/a> sparkling water in Minneapolis, it started a deep craving. Since I found it on the official site, I knew that grapefruit Perrier existed, but I never saw it in stores.\u003c/p>\n\u003cp>I must've been babbling about it a helluva lot, because the other night Mathra came home from Safeway and with great triumph and excitement voila'd six bottles of Pink Grapefruit Perrier. (Zee labelle, eet iz so so Franche and calls eet \"Pamplemousse Rosé\")\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Ooooh!\" I cooed, stroking the metallic pink label, \"You found it!\"\u003c/p>\n\u003cp>Is it weird to describe sparkling water as having a bouquet? Because this one totally does. Without verging into grandma's perfume territory, it's fresh and floral and not as fake smelling as the lemon or lime Perrier flavors. Ditto for the taste. The stringent grapefruit is refreshing, not at all cloying, and it's simply...Perrier perfection. It's the the ideal antidote to hauling 20 extra pounds around in 102° heat.\u003c/p>\n\u003cp>(For the record, I never found any Perrier flavor to smell or taste fake, but after Pamplemousse Rosé entered the picture, a deep disdain for poor lemon and lime was sadly cultivated.)\u003c/p>\n\u003cp>Safeway had 750 mL bottles on sale 4 for $10.00, and after downing 6 bottles in two days during the April Hellwave of 2009, we went back and cleaned out the rest of their stock.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I hope they take the hint and reorder.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Café Claude, J'taime ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/cafe-claude-002.jpg\" alt=\"cafe-claude-002\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-3168\">\u003cbr>\n\u003cem>Café Claude, San Francisco\u003c/em>\u003c/p>\n\u003cp>Tucked away in a hidden alley amongst financial district lunch spots, Café Claude is a delightful breath of fresh air. I half expected my feet to touch cobblestone as I made my way past the charming red trellis and climbing ivy partitioning this Parisian gem from bustling Kearny Street. \u003c/p>\n\u003cp>Enjoy the sunshine and dine al fresco, or sit inside in the romantic, pleasantly glowing ambiance. Either option will make for a great date. And if you order well, you will definitely ooh la la your way home. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/cafe-claude-015b.jpg\" alt=\"cafe-claude-015b\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3169\">\u003cbr>\n\u003cem>Paté Plate: Sauternes Mousse, Rillettes du Perigord, Truffle Mousse (from left to right)\u003c/em>\u003c/p>\n\u003cp>Café Claude's selection of patés makes it difficult to choose just one. You can opt to be a glutton like me and go with the Paté Plate of three, or you can be kinder to your cholesterol level (although, what's the fun in that?) and make the hard choice. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our table's favorite was the Sauternes Mousse, creamy all-natural goose liver marinated in sauternes wine. Light and silky, the texture was ethereal, and the flavor was full-bodied and rich with a touch of sweetness.\u003c/p>\n\u003cp>Second favorite was the Truffle Mousse, made with all-natural petaluma chicken liver, truffles and cepes (wild mushrooms) marinated in sherry. This is a great choice for paté virgins, with less funk than the other patés made with goose and duck. \u003c/p>\n\u003cp>The third paté was the Rillettes du Perigord, shredded all-natural duck meat and pork meat, seasoned with duck fat and cooked confit style. Tasty, but not as luxurious of a mouthfeel as the previous two. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/cafe-claude-024.jpg\" alt=\"cafe-claude-024\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3167\">\u003cbr>\n\u003cem>Escargots en Croute\u003c/em>\u003c/p>\n\u003cp>For starters we had the Escargots en Croute and Coquilles Saint Jacques. \u003c/p>\n\u003cp>One of my first memories dining out in a fancy restaurant is of my mom ordering escargots (ewww snails are in there?!). I got over the ew factor quickly as I discovered that escargots meant pools of fragrant garlic, butter, and parsley. Added bonus, they're served in fun dishes with holes perfect for stuffing pieces of crusty French bread in and soaking up all the buttery goodness. The escargots at Café Claude came in an aromatic sauce, but no flavor could be detected from the snails themselves.\u003c/p>\n\u003cp>I had high hopes for the Coquilles Saint Jacques. With scallops, shrimp, mussels, parmesan, and béchamel sauce on the bill, I had wild visions of creamy seafood decadence. Sadly, my expectations fell short, this was the weak link of the meal. Next time I'll opt to start with the legendary French onion soup, or either of phenomenal sounding tartars (tuna or steak). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/cafe-claude-022.jpg\" alt=\"cafe-claude-022\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3170\">\u003cbr>\n\u003cem>Ahi\u003c/em>\u003c/p>\n\u003cp>The standout of the night was the seared Ahi tuna, served on a bed of onion and bacon confit, soy green peppercorn sauce, and plenty of lemon zest. Intriguing, appetizing, perfect. The tuna was cooked just right, pink and rare in the center. The well caramelized onion and smoky bacon infused the dish with a savory sweet bouquet. The green peppercorn gave a little bite and kick, and the shower of lemon zest was the crowning touch. This dish was well-balanced, creative, and executed flawlessly. \u003c/p>\n\u003cp>I imagine any other entrée would pale in comparison to the phenomenal Ahi, so it may be with prejudice that I judge the Lasagne harshly. In concept it sounded like a lovely spring dish with fresh egg pasta loaded with veggies like roasted eggplant, zucchini, spinach, and tomato. But it was mediocre. Lesson learned, don't order Italian at a French restaurant? \u003c/p>\n\u003cp>After I nearly licked my plate of Ahi, I couldn't help but notice the Paleron Sauce Poivre Vert being served at the table next to mine. Gorgeous flat-iron steak served in a cognac, green peppercorn sauce, with golden potato gratin on the side. Sorry, dining neighbor, if I was staring. \u003c/p>\n\u003cp>For dessert, another hit and another miss. \u003c/p>\n\u003cp>The Moelleux au Chocolat, flourless chocolate cake with crème anglaise, was a little cloying and nothing spectacular. The Tarte Tatin on the other hand, très bon. A superb mix of flakiness soaked in burnt caramel, tender apple, and whipped cream. Worth saving room for. \u003c/p>\n\u003cp>All in all, Café Claude may be like a fickle love affair -- hot, cold, hot, cold. But this meal did end on a hot note, and there's no question that a second date is in order. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"www.cafeclaude.com\">Café Claude\u003c/a>\u003cbr>\n7 Claude Lane\u003cbr>\n(between Bush St & Sutter St)\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n415-392-3505 \u003c/p>\n\n",
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"excerpt": "Tucked away in a hidden alley amongst financial district lunch spots, Café Claude is a delightful breath of fresh air. I half expected my feet to touch cobblestone as I made my way past the charming red trellis and climbing ivy partitioning this Parisian gem from bustling Kearny Street.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/cafe-claude-002.jpg\" alt=\"cafe-claude-002\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-3168\">\u003cbr>\n\u003cem>Café Claude, San Francisco\u003c/em>\u003c/p>\n\u003cp>Tucked away in a hidden alley amongst financial district lunch spots, Café Claude is a delightful breath of fresh air. I half expected my feet to touch cobblestone as I made my way past the charming red trellis and climbing ivy partitioning this Parisian gem from bustling Kearny Street. \u003c/p>\n\u003cp>Enjoy the sunshine and dine al fresco, or sit inside in the romantic, pleasantly glowing ambiance. Either option will make for a great date. And if you order well, you will definitely ooh la la your way home. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/cafe-claude-015b.jpg\" alt=\"cafe-claude-015b\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3169\">\u003cbr>\n\u003cem>Paté Plate: Sauternes Mousse, Rillettes du Perigord, Truffle Mousse (from left to right)\u003c/em>\u003c/p>\n\u003cp>Café Claude's selection of patés makes it difficult to choose just one. You can opt to be a glutton like me and go with the Paté Plate of three, or you can be kinder to your cholesterol level (although, what's the fun in that?) and make the hard choice. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our table's favorite was the Sauternes Mousse, creamy all-natural goose liver marinated in sauternes wine. Light and silky, the texture was ethereal, and the flavor was full-bodied and rich with a touch of sweetness.\u003c/p>\n\u003cp>Second favorite was the Truffle Mousse, made with all-natural petaluma chicken liver, truffles and cepes (wild mushrooms) marinated in sherry. This is a great choice for paté virgins, with less funk than the other patés made with goose and duck. \u003c/p>\n\u003cp>The third paté was the Rillettes du Perigord, shredded all-natural duck meat and pork meat, seasoned with duck fat and cooked confit style. Tasty, but not as luxurious of a mouthfeel as the previous two. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/cafe-claude-024.jpg\" alt=\"cafe-claude-024\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3167\">\u003cbr>\n\u003cem>Escargots en Croute\u003c/em>\u003c/p>\n\u003cp>For starters we had the Escargots en Croute and Coquilles Saint Jacques. \u003c/p>\n\u003cp>One of my first memories dining out in a fancy restaurant is of my mom ordering escargots (ewww snails are in there?!). I got over the ew factor quickly as I discovered that escargots meant pools of fragrant garlic, butter, and parsley. Added bonus, they're served in fun dishes with holes perfect for stuffing pieces of crusty French bread in and soaking up all the buttery goodness. The escargots at Café Claude came in an aromatic sauce, but no flavor could be detected from the snails themselves.\u003c/p>\n\u003cp>I had high hopes for the Coquilles Saint Jacques. With scallops, shrimp, mussels, parmesan, and béchamel sauce on the bill, I had wild visions of creamy seafood decadence. Sadly, my expectations fell short, this was the weak link of the meal. Next time I'll opt to start with the legendary French onion soup, or either of phenomenal sounding tartars (tuna or steak). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/cafe-claude-022.jpg\" alt=\"cafe-claude-022\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3170\">\u003cbr>\n\u003cem>Ahi\u003c/em>\u003c/p>\n\u003cp>The standout of the night was the seared Ahi tuna, served on a bed of onion and bacon confit, soy green peppercorn sauce, and plenty of lemon zest. Intriguing, appetizing, perfect. The tuna was cooked just right, pink and rare in the center. The well caramelized onion and smoky bacon infused the dish with a savory sweet bouquet. The green peppercorn gave a little bite and kick, and the shower of lemon zest was the crowning touch. This dish was well-balanced, creative, and executed flawlessly. \u003c/p>\n\u003cp>I imagine any other entrée would pale in comparison to the phenomenal Ahi, so it may be with prejudice that I judge the Lasagne harshly. In concept it sounded like a lovely spring dish with fresh egg pasta loaded with veggies like roasted eggplant, zucchini, spinach, and tomato. But it was mediocre. Lesson learned, don't order Italian at a French restaurant? \u003c/p>\n\u003cp>After I nearly licked my plate of Ahi, I couldn't help but notice the Paleron Sauce Poivre Vert being served at the table next to mine. Gorgeous flat-iron steak served in a cognac, green peppercorn sauce, with golden potato gratin on the side. Sorry, dining neighbor, if I was staring. \u003c/p>\n\u003cp>For dessert, another hit and another miss. \u003c/p>\n\u003cp>The Moelleux au Chocolat, flourless chocolate cake with crème anglaise, was a little cloying and nothing spectacular. The Tarte Tatin on the other hand, très bon. A superb mix of flakiness soaked in burnt caramel, tender apple, and whipped cream. Worth saving room for. \u003c/p>\n\u003cp>All in all, Café Claude may be like a fickle love affair -- hot, cold, hot, cold. But this meal did end on a hot note, and there's no question that a second date is in order. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"www.cafeclaude.com\">Café Claude\u003c/a>\u003cbr>\n7 Claude Lane\u003cbr>\n(between Bush St & Sutter St)\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n415-392-3505 \u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"hidden-brain": {
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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"id": "latino-usa",
"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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