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"disqusTitle": "A Truffle Named Luigi",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_0891-727190.jpg\"> \u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_0891-725162.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>As someone who loves food, and who spends a good amount of time looking for the next great meal, I have many bites each year which are completely memorable and exciting. But it is rare that I have a bite that flattens me, that is transcendent, that makes me want to jump up and down in joy because of its perfection. And that experience? That is what people like me live for. It's the reason that we trudge through insipid bites, through bites that are boring, and through bites that are just uninspired.\u003c/p>\n\u003cp>It happened to me this year at \u003cstrong>\u003ca href=\"http://www.oliveto.com/\">Oliveto Restaurant\u003c/a>\u003c/strong>. \u003cstrong>\u003ca href=\"http://www.worldonaplate.org/\">My good friend Jeanne\u003c/a>\u003c/strong> took me to Oliveto's yearly truffle dinner this year for my birthday. The dinner is a joyous event. Everyone in the restaurant seems to be in a good mood, and the intoxicating scent of white truffles permeates the entire evening. At the beginning of the meal, we were presented with different sizes of truffles and asked what our truffle strategy for the evening would be. Our choices were to purchase and entire truffle, and to have it as our dining companion for the evening, or to have truffle shaved and weighed on each dish. We opted for the former, and purchased a truffle which we promptly named Luigi.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_0888-723176.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_0888-721903.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Each dish that we ate at the dinner was designed to show off the wonder of Luigi, and dish after dish coming out of the kitchen was wonderful. And then came The Dish. The dish that, looking back on this year, will be considered the highlight: a wild boar ragu served on a delicious polenta. It was simple and rich and each bite was full of flavor and depth. There is something about ragus that I have eaten in Italy - it's a back of the mouth tang or bite that I rarely taste here. It also had specific taste that comes from using the best ingredients one can find, and a flavor that only comes from patience and time with the dish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With my first bite, I declared that I would like to marry the man who created the ragu, who was responsible for this amazing bite (by chance, the next day, I met his lovely wife - the owner of the \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/09/ici-finally-here.jsp\">wonderful Ici\u003c/a>\u003c/strong>).\u003c/p>\n\u003cp>While many of the dishes this evening were completely heightened and made infinitely better by the addition of truffles, this didn't need the truffle and stood on its own in its fantasticness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/wildboarragu-720191.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/wildboarragu-703262.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Since that day, I have spent some time working on a recipe for wild boar ragu, and have managed to make a successful rendition at home. I bought the wild boar at Golden Gate Meat Company in the Ferry Building. Wild boar is lower in fat than pork or beef, so I made up for that by adding a couple of slices of pancetta to the recipe in order to bring the richness up a bit. The recipe is very forgiving in the amount of time that you cook it -- I would suggest cooking for three hours at a minimum, and anywhere up to about five hours.\u003c/p>\n\u003cp>\u003cstrong>WILD BOAR RAGU\u003c/strong>\u003c/p>\n\u003cp>2 slices pancetta chopped into small pieces (about 1 oz)\u003cbr>3 T butter\u003cbr>1/2 cup chopped onion\u003cbr>2/3 cup chopped celery\u003cbr>2/3 cup chopped carrot\u003cbr>3/4 pound wild boar, cut into very small pieces by hand\u003cbr>Salt\u003cbr>Freshly ground black pepper\u003cbr>1 cup whole milk\u003cbr>1/8 t freshly grated nutmeg\u003cbr>1 cup red wine\u003cbr>1.5 cups diced tomatoes with their juice\u003cbr>1 pound dried egg noodles (I like Rustichella D'Abruzzo Pappardelle)\u003cbr>Parmigiano Reggiano cheese.\u003c/p>\n\u003cp>Equipment: a large Dutch Oven or heavy enameled cast iron pot that can be used in the oven. I use a Le Creuset 6.5 quart dutch oven.\u003c/p>\n\u003col>\n\u003cli>Place the empty pot on the stove and turn the heat on low while you are prepping your ingredients.\u003c/li>\n\u003cli>Raise the flame on the stove to medium.\u003c/li>\n\u003cli>Add the pancetta and let it cook until the fat has begun to separate from the meat and the pancetta is beginning to brown (About 5 min).\u003c/li>\n\u003cli>Add 2T of butter and let it melt.\u003c/li>\n\u003cli>Once the butter has melted, add onion and cook until it becomes translucent, about 5 minutes.\u003c/li>\n\u003cli>Add the celery and carrot and cook for about 2 minutes, stirring.\u003c/li>\n\u003cli>Add the boar, a pinch of salt, and a few grindings of pepper. Stir and allow the boar to cook until it is brown on the outside, about 5 minutes.\u003c/li>\n\u003cli>Add the milk and the nutmeg. Let the milk cook until it is almost all boiled off, about 10 minutes.\u003c/li>\n\u003cli>Add the wine and let it cook until it is almost all boiled off, about 10 minutes.\u003c/li>\n\u003cli>Add the tomatoes. Once the tomatoes begin to bubble, lower the heat to the lowest it will go.\u003c/li>\n\u003cli>Preheat the oven to 250 degrees.\u003c/li>\n\u003cli>Cook the ragu on top of the stove, uncovered for 1 - 1.5 hours. If you are able to achieve a very low flame and the sauce is bubbling only occasionally, you can cook the ragu on top of the stove the entire time if you'd like. If, like me, you have a cranky stove that doesn't heat the pot completely or a flame that doesn't go low enough, place the entire pot in the oven, covered, after 1 hour of cooking uncovered on the stovetop.\u003c/li>\n\u003cli>Continue to cook for 3-5 hours, stirring only occasionally.\u003c/li>\n\u003cli>By the time the ragu is done, there will be very little liquid and any remaining fat will be separated from the meat. If at any time during the process you feel that the sauce is beginning to burn, you can add water, 1/2 cup at a time, to the sauce. When the sauce is complete, there should be no trace of water in the sauce.\u003c/li>\n\u003cli>In the last 20 minutes of cooking, taste and adjust the salt and pepper if necessary.\u003c/li>\n\u003cli>Just before serving, cook the egg noodles and toss with the remaining 1T of butter. Serve with freshly grated Parmigiano Reggiano cheese.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.oliveto.com/\">Oliveto Restaurant\u003c/a>\u003c/strong>\u003cbr>5655 College Ave\u003cbr>Oakland, CA\u003cbr>(510) 547-5356\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_0891-727190.jpg\"> \u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_0891-725162.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>As someone who loves food, and who spends a good amount of time looking for the next great meal, I have many bites each year which are completely memorable and exciting. But it is rare that I have a bite that flattens me, that is transcendent, that makes me want to jump up and down in joy because of its perfection. And that experience? That is what people like me live for. It's the reason that we trudge through insipid bites, through bites that are boring, and through bites that are just uninspired.\u003c/p>\n\u003cp>It happened to me this year at \u003cstrong>\u003ca href=\"http://www.oliveto.com/\">Oliveto Restaurant\u003c/a>\u003c/strong>. \u003cstrong>\u003ca href=\"http://www.worldonaplate.org/\">My good friend Jeanne\u003c/a>\u003c/strong> took me to Oliveto's yearly truffle dinner this year for my birthday. The dinner is a joyous event. Everyone in the restaurant seems to be in a good mood, and the intoxicating scent of white truffles permeates the entire evening. At the beginning of the meal, we were presented with different sizes of truffles and asked what our truffle strategy for the evening would be. Our choices were to purchase and entire truffle, and to have it as our dining companion for the evening, or to have truffle shaved and weighed on each dish. We opted for the former, and purchased a truffle which we promptly named Luigi.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_0888-723176.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_0888-721903.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Each dish that we ate at the dinner was designed to show off the wonder of Luigi, and dish after dish coming out of the kitchen was wonderful. And then came The Dish. The dish that, looking back on this year, will be considered the highlight: a wild boar ragu served on a delicious polenta. It was simple and rich and each bite was full of flavor and depth. There is something about ragus that I have eaten in Italy - it's a back of the mouth tang or bite that I rarely taste here. It also had specific taste that comes from using the best ingredients one can find, and a flavor that only comes from patience and time with the dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With my first bite, I declared that I would like to marry the man who created the ragu, who was responsible for this amazing bite (by chance, the next day, I met his lovely wife - the owner of the \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/09/ici-finally-here.jsp\">wonderful Ici\u003c/a>\u003c/strong>).\u003c/p>\n\u003cp>While many of the dishes this evening were completely heightened and made infinitely better by the addition of truffles, this didn't need the truffle and stood on its own in its fantasticness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/wildboarragu-720191.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/wildboarragu-703262.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Since that day, I have spent some time working on a recipe for wild boar ragu, and have managed to make a successful rendition at home. I bought the wild boar at Golden Gate Meat Company in the Ferry Building. Wild boar is lower in fat than pork or beef, so I made up for that by adding a couple of slices of pancetta to the recipe in order to bring the richness up a bit. The recipe is very forgiving in the amount of time that you cook it -- I would suggest cooking for three hours at a minimum, and anywhere up to about five hours.\u003c/p>\n\u003cp>\u003cstrong>WILD BOAR RAGU\u003c/strong>\u003c/p>\n\u003cp>2 slices pancetta chopped into small pieces (about 1 oz)\u003cbr>3 T butter\u003cbr>1/2 cup chopped onion\u003cbr>2/3 cup chopped celery\u003cbr>2/3 cup chopped carrot\u003cbr>3/4 pound wild boar, cut into very small pieces by hand\u003cbr>Salt\u003cbr>Freshly ground black pepper\u003cbr>1 cup whole milk\u003cbr>1/8 t freshly grated nutmeg\u003cbr>1 cup red wine\u003cbr>1.5 cups diced tomatoes with their juice\u003cbr>1 pound dried egg noodles (I like Rustichella D'Abruzzo Pappardelle)\u003cbr>Parmigiano Reggiano cheese.\u003c/p>\n\u003cp>Equipment: a large Dutch Oven or heavy enameled cast iron pot that can be used in the oven. I use a Le Creuset 6.5 quart dutch oven.\u003c/p>\n\u003col>\n\u003cli>Place the empty pot on the stove and turn the heat on low while you are prepping your ingredients.\u003c/li>\n\u003cli>Raise the flame on the stove to medium.\u003c/li>\n\u003cli>Add the pancetta and let it cook until the fat has begun to separate from the meat and the pancetta is beginning to brown (About 5 min).\u003c/li>\n\u003cli>Add 2T of butter and let it melt.\u003c/li>\n\u003cli>Once the butter has melted, add onion and cook until it becomes translucent, about 5 minutes.\u003c/li>\n\u003cli>Add the celery and carrot and cook for about 2 minutes, stirring.\u003c/li>\n\u003cli>Add the boar, a pinch of salt, and a few grindings of pepper. Stir and allow the boar to cook until it is brown on the outside, about 5 minutes.\u003c/li>\n\u003cli>Add the milk and the nutmeg. Let the milk cook until it is almost all boiled off, about 10 minutes.\u003c/li>\n\u003cli>Add the wine and let it cook until it is almost all boiled off, about 10 minutes.\u003c/li>\n\u003cli>Add the tomatoes. Once the tomatoes begin to bubble, lower the heat to the lowest it will go.\u003c/li>\n\u003cli>Preheat the oven to 250 degrees.\u003c/li>\n\u003cli>Cook the ragu on top of the stove, uncovered for 1 - 1.5 hours. If you are able to achieve a very low flame and the sauce is bubbling only occasionally, you can cook the ragu on top of the stove the entire time if you'd like. If, like me, you have a cranky stove that doesn't heat the pot completely or a flame that doesn't go low enough, place the entire pot in the oven, covered, after 1 hour of cooking uncovered on the stovetop.\u003c/li>\n\u003cli>Continue to cook for 3-5 hours, stirring only occasionally.\u003c/li>\n\u003cli>By the time the ragu is done, there will be very little liquid and any remaining fat will be separated from the meat. If at any time during the process you feel that the sauce is beginning to burn, you can add water, 1/2 cup at a time, to the sauce. When the sauce is complete, there should be no trace of water in the sauce.\u003c/li>\n\u003cli>In the last 20 minutes of cooking, taste and adjust the salt and pepper if necessary.\u003c/li>\n\u003cli>Just before serving, cook the egg noodles and toss with the remaining 1T of butter. Serve with freshly grated Parmigiano Reggiano cheese.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.oliveto.com/\">Oliveto Restaurant\u003c/a>\u003c/strong>\u003cbr>5655 College Ave\u003cbr>Oakland, CA\u003cbr>(510) 547-5356\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Buon Natale! Joyeux Noel! A Christmas Menu",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_table1_300.jpg\">\u003c/p>\n\u003cp>No dinner party of mine is complete without at least one culinary disaster. I was still reeling from my 36 hour flight back to Paris peppered with 4 stops, rain delays, circling over Wisconsin, a refueling stop in Rockford Illinois, 2 missed connections, lost luggage, stolen items, no water and cranky flight attendants and still recovering from my \u003ca href=\"http://www.kqed.org/weblog/food/2006/12/diner-des-femmes-phnales.jsp\">\u003cb>Diner des Femmes Phenomenales\u003c/b>\u003c/a> the weekend before but I was leaving for the US for the holidays so it was this weekend or never so I broke out the whisks and got cooking. \u003c/p>\n\u003cp>\u003cb>Disaster #1\u003c/b>: I made the butternut squash-pumpkin soup the night before, finishing it around 1am. The fridge was packed within a inch of its life so I put the soup in zip lock bags and set them flat in the freezer which was empty save for a big bottle of Absolut, a bag of Peet's Coffee and some ice cubes, and headed off to bed. The next morning I woke up, took my time, pleased of my progress the night before. Checked email, made a few calls, then meandered into the kitchen. I opened the freezer and grabbed for the bags of soup. I nearly pulled the fridge over. The bags had frozen solid to the bottom and side of the freezer and to the bottle of Absolut. AAAAAAAAAAAAAAAK! \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_soup1_300.jpg\">\u003c/p>\n\u003cp>I spent the next two hours boiling pots of water and ladling it over the bags desperatly trying to melt them from the freezers creul grip. I had gallons of water all over my floor, all my bath towels soaked through. When I initially grabbed the bags, I ripped one so I had to balance a bowl underneath the bag to catch the melting soup while ladling boiling water and trying to coax the bags off the vodka bottle if for nothing else than at that point I needed a cocktail like no one's business. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Disaster #2\u003c/b>: I am very leery of cooking meat. Fish for me is a piece of cake, pun intended, after months on a lobster boat, but meat is even more intimidating for me than pastry so what did I decide to make. Well meat of course. A beautiful rack of lamb lovingly butchered by my handsome, blue-eyed butcher Serge topped with those cute little lamb hats. I should just trust my instincts, not to mention what I learned in cooking school(!!), but I decided to - for once - follow a recipe exactly, well almost exactly. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack1_300.jpg\">\u003c/p>\n\u003cp>I used the Stonewall Kitchen Favorites recipe for rack of lamb with a walnut-rosemary crust which said to refrigerate the meat until ready to put in the oven. Now I know better, really I do, but would I listen to myself. Oh good Lord no. I knew it was always optimal to let meat come to room temperature first and I pontificate on this point endlessly with anyone who will listen. Doctors make the worst patients, as the saying goes... so what did I do? I ignored the bells going off in my head and put the meat in the oven, straight from the fridge and cooked it for 35 minutes per the recipes instructions. After 35 minutes The thermometer read 140F so for a moment I thought I'd overcooked it. When I pulled out the lamb, the crust was a beautiful golden brown with the most delicious aromas tickling my nose. \u003c/p>\n\u003cp>Like a proud parent, I paraded my rack, of lamb that is, around my guests then retreated to the kitchen to serve. When I cut into the rack, and separated the chops I wanted to cry. It was basically raw on the inside. Needless to say dinner was a bit late, I was sweating and cursing, and my blood pressure was off the charts. My friend James, who had flown down from Copenhagen for the dinner, ran and grabbed my glass of wine off the table and instructed me to drink it immediately. I gladly obliged. Knowing my guests were hungry and it was getting late, I turned my 4-course dinner into a 5-course dinner and served the Brussels sprouts and mashed, truffled potatoes first followed a half and hour later by the lamb chops. Amen and pass the Bordeaux.\u003c/p>\n\u003cp>\u003cb>Buon Natale! Joyeux Noel! \u003c/b>\u003cbr>Le vendredi 9 Decembre 2006\u003cbr>chez Laura\u003c/p>\n\u003cp>\u003ci>Duval-Leroy Champagne Rose\u003c/i>\u003c/p>\n\u003cp>\u003cb>Pate a l'Armignac sur un Toast avec Noisettes Grillees et une reduction de Porto\u003c/b> - Pate with Armignac on Croutons topped with Chopped Roasted Hazelnuts, Drizzled with a Port Reduction and a pinch of Fleur de Sel\u003c/p>\n\u003cp>\u003cb>Saumon Fume sur une Baguette avec Creme Fraiche au Citron\u003c/b> - Smoked Salmon on Toasted Baguette topped with Lemon Creme Fraiche\u003c/p>\n\u003cp>\u003ci>Chateau de la Dauphine, St Emilion 2001\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_wine_parm_truffle_30.jpg\">\u003c/p>\n\u003cp>\u003cb>Potage de Potiron a l'Huile de Truffe avec Amaretti Ecrase, Brunoise de Foie Gras\u003c/b> - Pumpkin Butternut Squash Soup topped with Crushed Amaretti, Tiny Dice of Foie Gras and a drizzle of Truffle Oil\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_soup2_300.jpg\">\u003c/p>\n\u003cp>\u003cb>Cote d'Agneau Roti avec la Croute de Noisettes et Romarin\u003c/b> - Rack of Lamb with a Hazelnut Rosemary Crust\u003cbr>Sauce de Champignons et Bordeaux - Red Wine Mushroom Sauce\u003c/p>\n\u003cp>\u003cb>Choux de Bruxelles Rotis avec Pancetta et Balsamique\u003c/b> - Roasted Brussels Sprouts with Pancetta and Balsamic Glaze\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_bsprouts2_300.jpg\">\u003c/p>\n\u003cp>\u003cb>Pomme de Terre Puree a l'Huile de Truffe\u003c/b> - Mashed Potatoes with Truffle Oil\u003c/p>\n\u003cp>\u003cb>Assiette de Fromages\u003c/b> - Cheese Plate\u003c/p>\n\u003cp>\u003cb>Decadence de Chocolat aux Framboises et Cognac\u003c/b> - Flourless Chocolate Cake with Cognac and Raspberries\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_chocolate3_300.jpg\">\u003c/p>\n\u003cp>Et les recettes.....\u003c/p>\n\u003cp>\u003cb>Rack of Lamb with Hazelnut-Rosemary-Thyme- Garlic-Parsley Crust\u003c/b> 🙂\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack5_300.jpg\">\u003c/p>\n\u003cp>a rack of lamb for 10 (approx 2 chops per person)\u003cbr>1 cup finely chopped roast hazelnuts\u003cbr>4 tablespoons finely chopped rosemary\u003cbr>4 tablespoons finely chopped thyme\u003cbr>4 tablespoons finely chopped flat leaf parsley\u003cbr>8 cloves garlic, finely chopped\u003cbr>zest of 1 lemon\u003cbr>1/2 cup bread crumbs - I used a Poilane whole wheat walnut bread that I cubed, toasted then ground.\u003cbr>salt & pepper\u003cbr>olive oil to moisten\u003c/p>\n\u003cp>1. In a glass bowl, combine the nuts, herbs, garlic, zest, bread crumbs, salt and pepper. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_breadcrumbs1_300.jpg\">\u003c/p>\n\u003cp>2. Add olive oil to moisten\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_breadcrumbs2_300.jpg\">\u003c/p>\n\u003cp>3. Press this mixture, a small handful at a time, onto the lamb. This can be done ahead of time and refrigerated. IF YOU DO THIS AHEAD, take the lamb out an hour before you begin cooking it and let it come to room temperature. Also, here I threw about a cup of red wine in the roasting pan.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack2_300.jpg\">\u003c/p>\n\u003cp>4. Roast lamb in a 400F oven for approximately 30 minutes. The internal temperature should read 130F.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack3_300.jpg\">\u003c/p>\n\u003cp>5. Let me meat rest 10 minutes before cutting.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack4_300.jpg\">\u003c/p>\n\u003cp>\u003cb>Red Wine Mushroom Sauce\u003c/b>\u003c/p>\n\u003cp>4 handfuls of small mushrooms - I used Champignons de Paris, small brown mushrooms but any will do.\u003cbr>1-1/2 bottles of Bordeaux (cabernet Sauvignon)\u003cbr>5 shallots, finely chopped\u003cbr>2 sprigs rosemary and 4 sprigs thyme, tied in a bundle\u003cbr>4 cups beef broth\u003cbr>2 tablespoons beurre manie to thinken the sauce if necessary (combine 1 T flour with 1 T soft butter)\u003cbr>drippings from the lamb\u003cbr>1-2 tablespoon butter\u003cbr>1/4 cup cream (optional)\u003c/p>\n\u003cp>1. Clean and slice mushrooms \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom1_300.jpg\">\u003c/p>\n\u003cp>2. Saute in olive oil until caramelized. Set aside.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom2_300.jpg\">\u003c/p>\n\u003cp>3. Add shallots to the pan (adding a little more olive oil if necessary) and saute.\u003c/p>\n\u003cp>4. Deglaze with 1 bottle of wine. Add herb bundle and reduce to about 1/2 cup.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom3_300.jpg\">\u003c/p>\n\u003cp>5. Add beef broth and reduce to about half.\u003c/p>\n\u003cp>6. Take out the lamb and pour off the juice and drippings into the mushroom sauce. Add a tablespoon or two of breadcrumb crust if you'd like.\u003c/p>\n\u003cp>7. Depending on the desired consistency, whisk in beurre manie and cook for a few minutes to eliminate the raw flour taste. Add wine as necessary. Taste and adjust seasoning.\u003c/p>\n\u003cp>8. When you have the consistency and taste you want, just before serving, whisk in butter which adds a sheen and velvety-ness to the sauce.\u003c/p>\n\u003cp>9. Add the cream here if you'd like. I did and wished I hadn't but live and learn..... \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom4_300.jpg\">\u003c/p>\n\u003cp>Bonne Cuisinez, Joyeux Noel, Buon Natale!\u003c/p>\n\u003cp>\u003cb>The Grinch Who Stole Christmas\u003c/b>\u003cbr>- \u003ci>Theodore Seuss Guisel\u003c/i>\u003c/p>\n\u003cp>And the Grinch \u003cbr>with his Grinch-feet \u003cbr>ice-cold in the snow,\u003cbr>Stood puzzling and puzzling \u003cbr>\"how could it be so?\"\u003c/p>\n\u003cp>It came without ribbons! \u003cbr>It came without tags!\u003cbr>It came without packages, \u003cbr>boxes or bags.\u003cbr>And he puzzled 3 hours \u003cbr>'til his puzzler was sore\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Then the Grinch \u003cbr>thought of something \u003cbr>he hadn't before\u003cbr>Maybe Christmas, he thought, \u003cbr>doesn't come from a store\u003cbr>Maybe Christmas perhaps \u003cbr>means a little bit more...\u003c/p>\n\n",
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"description": "No dinner party of mine is complete without at least one culinary disaster. I was still reeling from my 36 hour flight back to Paris peppered with 4 stops, rain delays, circling over Wisconsin, a refueling stop in Rockford Illinois, 2 missed connections, lost luggage, stolen items, no water and cranky flight attendants and still",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_table1_300.jpg\">\u003c/p>\n\u003cp>No dinner party of mine is complete without at least one culinary disaster. I was still reeling from my 36 hour flight back to Paris peppered with 4 stops, rain delays, circling over Wisconsin, a refueling stop in Rockford Illinois, 2 missed connections, lost luggage, stolen items, no water and cranky flight attendants and still recovering from my \u003ca href=\"http://www.kqed.org/weblog/food/2006/12/diner-des-femmes-phnales.jsp\">\u003cb>Diner des Femmes Phenomenales\u003c/b>\u003c/a> the weekend before but I was leaving for the US for the holidays so it was this weekend or never so I broke out the whisks and got cooking. \u003c/p>\n\u003cp>\u003cb>Disaster #1\u003c/b>: I made the butternut squash-pumpkin soup the night before, finishing it around 1am. The fridge was packed within a inch of its life so I put the soup in zip lock bags and set them flat in the freezer which was empty save for a big bottle of Absolut, a bag of Peet's Coffee and some ice cubes, and headed off to bed. The next morning I woke up, took my time, pleased of my progress the night before. Checked email, made a few calls, then meandered into the kitchen. I opened the freezer and grabbed for the bags of soup. I nearly pulled the fridge over. The bags had frozen solid to the bottom and side of the freezer and to the bottle of Absolut. AAAAAAAAAAAAAAAK! \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_soup1_300.jpg\">\u003c/p>\n\u003cp>I spent the next two hours boiling pots of water and ladling it over the bags desperatly trying to melt them from the freezers creul grip. I had gallons of water all over my floor, all my bath towels soaked through. When I initially grabbed the bags, I ripped one so I had to balance a bowl underneath the bag to catch the melting soup while ladling boiling water and trying to coax the bags off the vodka bottle if for nothing else than at that point I needed a cocktail like no one's business. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Disaster #2\u003c/b>: I am very leery of cooking meat. Fish for me is a piece of cake, pun intended, after months on a lobster boat, but meat is even more intimidating for me than pastry so what did I decide to make. Well meat of course. A beautiful rack of lamb lovingly butchered by my handsome, blue-eyed butcher Serge topped with those cute little lamb hats. I should just trust my instincts, not to mention what I learned in cooking school(!!), but I decided to - for once - follow a recipe exactly, well almost exactly. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack1_300.jpg\">\u003c/p>\n\u003cp>I used the Stonewall Kitchen Favorites recipe for rack of lamb with a walnut-rosemary crust which said to refrigerate the meat until ready to put in the oven. Now I know better, really I do, but would I listen to myself. Oh good Lord no. I knew it was always optimal to let meat come to room temperature first and I pontificate on this point endlessly with anyone who will listen. Doctors make the worst patients, as the saying goes... so what did I do? I ignored the bells going off in my head and put the meat in the oven, straight from the fridge and cooked it for 35 minutes per the recipes instructions. After 35 minutes The thermometer read 140F so for a moment I thought I'd overcooked it. When I pulled out the lamb, the crust was a beautiful golden brown with the most delicious aromas tickling my nose. \u003c/p>\n\u003cp>Like a proud parent, I paraded my rack, of lamb that is, around my guests then retreated to the kitchen to serve. When I cut into the rack, and separated the chops I wanted to cry. It was basically raw on the inside. Needless to say dinner was a bit late, I was sweating and cursing, and my blood pressure was off the charts. My friend James, who had flown down from Copenhagen for the dinner, ran and grabbed my glass of wine off the table and instructed me to drink it immediately. I gladly obliged. Knowing my guests were hungry and it was getting late, I turned my 4-course dinner into a 5-course dinner and served the Brussels sprouts and mashed, truffled potatoes first followed a half and hour later by the lamb chops. Amen and pass the Bordeaux.\u003c/p>\n\u003cp>\u003cb>Buon Natale! Joyeux Noel! \u003c/b>\u003cbr>Le vendredi 9 Decembre 2006\u003cbr>chez Laura\u003c/p>\n\u003cp>\u003ci>Duval-Leroy Champagne Rose\u003c/i>\u003c/p>\n\u003cp>\u003cb>Pate a l'Armignac sur un Toast avec Noisettes Grillees et une reduction de Porto\u003c/b> - Pate with Armignac on Croutons topped with Chopped Roasted Hazelnuts, Drizzled with a Port Reduction and a pinch of Fleur de Sel\u003c/p>\n\u003cp>\u003cb>Saumon Fume sur une Baguette avec Creme Fraiche au Citron\u003c/b> - Smoked Salmon on Toasted Baguette topped with Lemon Creme Fraiche\u003c/p>\n\u003cp>\u003ci>Chateau de la Dauphine, St Emilion 2001\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_wine_parm_truffle_30.jpg\">\u003c/p>\n\u003cp>\u003cb>Potage de Potiron a l'Huile de Truffe avec Amaretti Ecrase, Brunoise de Foie Gras\u003c/b> - Pumpkin Butternut Squash Soup topped with Crushed Amaretti, Tiny Dice of Foie Gras and a drizzle of Truffle Oil\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_soup2_300.jpg\">\u003c/p>\n\u003cp>\u003cb>Cote d'Agneau Roti avec la Croute de Noisettes et Romarin\u003c/b> - Rack of Lamb with a Hazelnut Rosemary Crust\u003cbr>Sauce de Champignons et Bordeaux - Red Wine Mushroom Sauce\u003c/p>\n\u003cp>\u003cb>Choux de Bruxelles Rotis avec Pancetta et Balsamique\u003c/b> - Roasted Brussels Sprouts with Pancetta and Balsamic Glaze\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_bsprouts2_300.jpg\">\u003c/p>\n\u003cp>\u003cb>Pomme de Terre Puree a l'Huile de Truffe\u003c/b> - Mashed Potatoes with Truffle Oil\u003c/p>\n\u003cp>\u003cb>Assiette de Fromages\u003c/b> - Cheese Plate\u003c/p>\n\u003cp>\u003cb>Decadence de Chocolat aux Framboises et Cognac\u003c/b> - Flourless Chocolate Cake with Cognac and Raspberries\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_chocolate3_300.jpg\">\u003c/p>\n\u003cp>Et les recettes.....\u003c/p>\n\u003cp>\u003cb>Rack of Lamb with Hazelnut-Rosemary-Thyme- Garlic-Parsley Crust\u003c/b> 🙂\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack5_300.jpg\">\u003c/p>\n\u003cp>a rack of lamb for 10 (approx 2 chops per person)\u003cbr>1 cup finely chopped roast hazelnuts\u003cbr>4 tablespoons finely chopped rosemary\u003cbr>4 tablespoons finely chopped thyme\u003cbr>4 tablespoons finely chopped flat leaf parsley\u003cbr>8 cloves garlic, finely chopped\u003cbr>zest of 1 lemon\u003cbr>1/2 cup bread crumbs - I used a Poilane whole wheat walnut bread that I cubed, toasted then ground.\u003cbr>salt & pepper\u003cbr>olive oil to moisten\u003c/p>\n\u003cp>1. In a glass bowl, combine the nuts, herbs, garlic, zest, bread crumbs, salt and pepper. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_breadcrumbs1_300.jpg\">\u003c/p>\n\u003cp>2. Add olive oil to moisten\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_breadcrumbs2_300.jpg\">\u003c/p>\n\u003cp>3. Press this mixture, a small handful at a time, onto the lamb. This can be done ahead of time and refrigerated. IF YOU DO THIS AHEAD, take the lamb out an hour before you begin cooking it and let it come to room temperature. Also, here I threw about a cup of red wine in the roasting pan.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack2_300.jpg\">\u003c/p>\n\u003cp>4. Roast lamb in a 400F oven for approximately 30 minutes. The internal temperature should read 130F.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack3_300.jpg\">\u003c/p>\n\u003cp>5. Let me meat rest 10 minutes before cutting.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack4_300.jpg\">\u003c/p>\n\u003cp>\u003cb>Red Wine Mushroom Sauce\u003c/b>\u003c/p>\n\u003cp>4 handfuls of small mushrooms - I used Champignons de Paris, small brown mushrooms but any will do.\u003cbr>1-1/2 bottles of Bordeaux (cabernet Sauvignon)\u003cbr>5 shallots, finely chopped\u003cbr>2 sprigs rosemary and 4 sprigs thyme, tied in a bundle\u003cbr>4 cups beef broth\u003cbr>2 tablespoons beurre manie to thinken the sauce if necessary (combine 1 T flour with 1 T soft butter)\u003cbr>drippings from the lamb\u003cbr>1-2 tablespoon butter\u003cbr>1/4 cup cream (optional)\u003c/p>\n\u003cp>1. Clean and slice mushrooms \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom1_300.jpg\">\u003c/p>\n\u003cp>2. Saute in olive oil until caramelized. Set aside.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom2_300.jpg\">\u003c/p>\n\u003cp>3. Add shallots to the pan (adding a little more olive oil if necessary) and saute.\u003c/p>\n\u003cp>4. Deglaze with 1 bottle of wine. Add herb bundle and reduce to about 1/2 cup.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom3_300.jpg\">\u003c/p>\n\u003cp>5. Add beef broth and reduce to about half.\u003c/p>\n\u003cp>6. Take out the lamb and pour off the juice and drippings into the mushroom sauce. Add a tablespoon or two of breadcrumb crust if you'd like.\u003c/p>\n\u003cp>7. Depending on the desired consistency, whisk in beurre manie and cook for a few minutes to eliminate the raw flour taste. Add wine as necessary. Taste and adjust seasoning.\u003c/p>\n\u003cp>8. When you have the consistency and taste you want, just before serving, whisk in butter which adds a sheen and velvety-ness to the sauce.\u003c/p>\n\u003cp>9. Add the cream here if you'd like. I did and wished I hadn't but live and learn..... \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom4_300.jpg\">\u003c/p>\n\u003cp>Bonne Cuisinez, Joyeux Noel, Buon Natale!\u003c/p>\n\u003cp>\u003cb>The Grinch Who Stole Christmas\u003c/b>\u003cbr>- \u003ci>Theodore Seuss Guisel\u003c/i>\u003c/p>\n\u003cp>And the Grinch \u003cbr>with his Grinch-feet \u003cbr>ice-cold in the snow,\u003cbr>Stood puzzling and puzzling \u003cbr>\"how could it be so?\"\u003c/p>\n\u003cp>It came without ribbons! \u003cbr>It came without tags!\u003cbr>It came without packages, \u003cbr>boxes or bags.\u003cbr>And he puzzled 3 hours \u003cbr>'til his puzzler was sore\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then the Grinch \u003cbr>thought of something \u003cbr>he hadn't before\u003cbr>Maybe Christmas, he thought, \u003cbr>doesn't come from a store\u003cbr>Maybe Christmas perhaps \u003cbr>means a little bit more...\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/butter-745247.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/butter-738041.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fallettifoods.com/index.html\">Falletti Foods\u003c/a> is open. Perhaps I should say \"Falletti Foods has re-opened in a new location after a long absence.\" Whatever the case, it now exists at 308 Broderick Street.\u003c/p>\n\u003cp>I had only a slight idea of Falletti's previous existence, even though I have lived here eleven years. and then, it was only in passing-- quite literally. I was driving down Fulton Street a few years ago with a friend. The new Albertson's was near completion. My friend asked, \"Ever go to Falletti's?\" He was annoyed that what he considered a good, local grocery store was being replaced by a mega-chain. I thought of a poor little Italian grandmother getting muscled out of the neighborhood by a gang of corporate thugs. This may or may not have been the case, but I have a thing for Italian grandmothers, so the idea was disturbing to me nonetheless. My friend, who is not a man I would consider nostalgic, sighed. Apparently, I had missed something worth sighing over.\u003c/p>\n\u003cp>Well, grandma got a brand new house. She was welcomed to her new neighborhood on November 7th. I finally made my way to visit her a couple of days ago, a little wary of disappointing myself, all those false memories of a place I had never before visited popping into my head, a little apprehensive of reviewing another grocery store. Will there be picket lines?\u003c/p>\n\u003cp>I almost walked by the store as I wandered up Fell Street. I had my nose in a book, so that is not surprising. I peered up from my paragraph, looked around me and backtracked a few yards. The sign was small, unassuming. I was expecting something big, something bright that yelled \"Shop Here.\" I was expecting a slightly toned down version of Bristol Farms. I was wrong.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/organicisland-771485.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/organicisland-765296.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>What I found was surprisingly small. Delightfully so. And very well organized. There is little chance of getting lost at Falletti's. Doubtful you will hear mothers shouting the names of their out-of-sight children. I think I was initially a little disappointed. Is that all? Where's the durian jam? Where's the speck? I realized that I had become so inured to gigantic grocery stores-- organic or otherwise-- that a small store felt so...small.\u003c/p>\n\u003cp>What I finally got through my thick head after roaming the place for a while was that this is a neighborhood grocery store. It serves its community. It's even adding to the community, with 70 condominuims freshly built right above the store-- a sort of built in customer base.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/breadpudding-767367.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/breadpudding-760488.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Falletti's has teamed up with a couple of well liked San Francisco stores to fill some of your other gustatory needs. Grab a cup of joe at \u003ca href=\"http://www.peets.com/Default.asp?rdir=1&\">Peet's Coffee\u003c/a> to keep you company while you stand on line at the DMV across the street. Or, similarly, console yourself with a piece of bread pudding from \u003ca href=\"http://www.delessiomarket.com/\">Delessio Market & Bakery\u003c/a> after failing your driver's test. Again.\u003c/p>\n\u003cp>By the way, you should be pleased to know that, though not a union store, Falletti's offers it's employees health benefits and, according to General Manager Alan Miloslavich, pays them a wage higher than union scale.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So... if you live in the neighborhood, drop by and shop with a clear conscience and an empty belly. Even if you don't live nearby, go for a little visit, just to see what a neighborhood grocery store should be like, in case you might have forgotten, like me.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/organicisland-771485.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/organicisland-765296.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>What I found was surprisingly small. Delightfully so. And very well organized. There is little chance of getting lost at Falletti's. Doubtful you will hear mothers shouting the names of their out-of-sight children. I think I was initially a little disappointed. Is that all? Where's the durian jam? Where's the speck? I realized that I had become so inured to gigantic grocery stores-- organic or otherwise-- that a small store felt so...small.\u003c/p>\n\u003cp>What I finally got through my thick head after roaming the place for a while was that this is a neighborhood grocery store. It serves its community. It's even adding to the community, with 70 condominuims freshly built right above the store-- a sort of built in customer base.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/breadpudding-767367.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/breadpudding-760488.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Falletti's has teamed up with a couple of well liked San Francisco stores to fill some of your other gustatory needs. Grab a cup of joe at \u003ca href=\"http://www.peets.com/Default.asp?rdir=1&\">Peet's Coffee\u003c/a> to keep you company while you stand on line at the DMV across the street. Or, similarly, console yourself with a piece of bread pudding from \u003ca href=\"http://www.delessiomarket.com/\">Delessio Market & Bakery\u003c/a> after failing your driver's test. Again.\u003c/p>\n\u003cp>By the way, you should be pleased to know that, though not a union store, Falletti's offers it's employees health benefits and, according to General Manager Alan Miloslavich, pays them a wage higher than union scale.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So... if you live in the neighborhood, drop by and shop with a clear conscience and an empty belly. Even if you don't live nearby, go for a little visit, just to see what a neighborhood grocery store should be like, in case you might have forgotten, like me.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/checkplease211.jpg\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/a> is KQED's local series featuring regular people reviewing Bay Area restaurants. \u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=202\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Season 2 Episode 11:\u003c/p>\n\u003cp>1) \u003cstrong>Mecca SF\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=206\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=203\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=209\">recipe\u003c/a> \u003c/p>\n\u003cp>2) \u003cstrong>El Jarro\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=207\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=204\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=210\">recipe\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3) \u003cstrong>Maria Manso\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=208\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=205\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=211\">recipe\u003c/a> \u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>You can \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>watch all episodes online\u003c/strong>\u003c/a> as well as \u003ca href=\"http://blogs.kqed.org/food/?page_id=122\">\u003cstrong>subscribe to the Check, Please! video podcast\u003c/strong>\u003c/a> in iTunes.\u003c/p>\n\u003cp> This season, \u003ca href=\"http://www.blogger.com/profile/6341495\">\u003cstrong>Stephanie V.W. Lucianovic\u003c/strong>\u003c/a> will be blogging about what happens behind-the-scenes during the making of Check, Please! Bay Area.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can also view the Check, Please! Bay Area \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots at many of the featured restaurants.\u003c/p>\n\n",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cocktailsmarts-730676.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cocktailsmarts-728871.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I'll come clean, this post is a total self-pimp. Wendy told me I had to write it at some point, so given that my deadline fast approacheth and I don't seem to have another idea in my head, I'm just going to give in to peer pressure and abject show-offiness.\u003c/p>\n\u003cp>You may have noticed that I haven't been around as regularly as some of the other fine BABbers. (Or you might not have noticed that at all, in which case, you can just continue ignoring me completely.) I have a really good excuse for my absence. I've been drunk.\u003c/p>\n\u003cp>Okay, not exactly, but I have been working hard on a bunch of projects and there's one in particular that I'm thrilled to announce has finally come to full fruition: \u003cb>\u003ca href=\"http://www.smartsco.com/index.php?option=com_content&task=section&id=51&Itemid=117\">CocktailSmarts\u003c/a>\u003c/b>. It's the latest cool product to come from the ladies of SmartsCo and guess who wrote it? Moi! Look there, you can see even my name on the spine if you look really hard -- so very thrilling. When explaining \u003cb>CocktailSmarts\u003c/b> to people, I've described it as a \"book-game-thing,\" but it's really a cocktail trivia game you can use to test your cocktail IQ, as well as a resource of lots of new and classic cocktail recipe.\u003c/p>\n\u003cp>But hey, this isn't totally self-serving! Buy up oodles* of \u003cb>CocktailSmarts\u003c/b> for everyone on your holiday gift list and look as suave as James Bond doing it. Funny I should mention James Bond, because you can learn cool stuff about him in \u003cb>CocktailSmarts\u003c/b> as well. For instance, did you know he didn't only drink shaken not stirred vodka martinis? It's true! To quote myself:\u003c/p>\n\u003cblockquote>\u003cp>Though moviegoers associate 007 with a specially prepared martini, the licensed-to-kill ladykiller drank many things between the pages (and sheets) of Ian Fleming's novels. Bond has been known to drink a Black Velvet (Champagne and Guinness stout), and in Casino Royale, he sips a cocktail of Campari, sweet vermouth, and soda water -- code name \"Americano.\"\u003c/p>\u003c/blockquote>\n\u003cp>See how a little knowledge is a drunk thing?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>CocktailSmarts\u003c/b>' sleek Art Deco design really dresses up a coffee table, it's a great holiday party game, and it makes a great stocking stuffer. For...really wide stockings. And here's a little bonus for suffering through this shameless post, if you order it from \u003cb>\u003ca href=\"http://shopping.netsuite.com/s.nl;jsessionid=ac112b801f43ca93e3179db84c9e9c62fe6787712df9.e3eTaxiPc3mTe3uSbh8Qa3mRay1ynknvrkLOlQzNp65In0?c=438178&it=A&id=85\">SmartsCo\u003c/a>\u003c/b> and enter \"Stephanie\" as coupon code when you check out, you get 15% off the entire order. So, even if you want to get WinePassport or WineParty or any of the other fun products at SmartsCo, you will get that same discount. See how generous I am when shilling my book-game-thing?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>*Technically, an \"oodle\" is more than five but less than fifteen. Over fifteen and you're in the \"scads\" territory.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cocktailsmarts-730676.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cocktailsmarts-728871.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I'll come clean, this post is a total self-pimp. Wendy told me I had to write it at some point, so given that my deadline fast approacheth and I don't seem to have another idea in my head, I'm just going to give in to peer pressure and abject show-offiness.\u003c/p>\n\u003cp>You may have noticed that I haven't been around as regularly as some of the other fine BABbers. (Or you might not have noticed that at all, in which case, you can just continue ignoring me completely.) I have a really good excuse for my absence. I've been drunk.\u003c/p>\n\u003cp>Okay, not exactly, but I have been working hard on a bunch of projects and there's one in particular that I'm thrilled to announce has finally come to full fruition: \u003cb>\u003ca href=\"http://www.smartsco.com/index.php?option=com_content&task=section&id=51&Itemid=117\">CocktailSmarts\u003c/a>\u003c/b>. It's the latest cool product to come from the ladies of SmartsCo and guess who wrote it? Moi! Look there, you can see even my name on the spine if you look really hard -- so very thrilling. When explaining \u003cb>CocktailSmarts\u003c/b> to people, I've described it as a \"book-game-thing,\" but it's really a cocktail trivia game you can use to test your cocktail IQ, as well as a resource of lots of new and classic cocktail recipe.\u003c/p>\n\u003cp>But hey, this isn't totally self-serving! Buy up oodles* of \u003cb>CocktailSmarts\u003c/b> for everyone on your holiday gift list and look as suave as James Bond doing it. Funny I should mention James Bond, because you can learn cool stuff about him in \u003cb>CocktailSmarts\u003c/b> as well. For instance, did you know he didn't only drink shaken not stirred vodka martinis? It's true! To quote myself:\u003c/p>\n\u003cblockquote>\u003cp>Though moviegoers associate 007 with a specially prepared martini, the licensed-to-kill ladykiller drank many things between the pages (and sheets) of Ian Fleming's novels. Bond has been known to drink a Black Velvet (Champagne and Guinness stout), and in Casino Royale, he sips a cocktail of Campari, sweet vermouth, and soda water -- code name \"Americano.\"\u003c/p>\u003c/blockquote>\n\u003cp>See how a little knowledge is a drunk thing?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>CocktailSmarts\u003c/b>' sleek Art Deco design really dresses up a coffee table, it's a great holiday party game, and it makes a great stocking stuffer. For...really wide stockings. And here's a little bonus for suffering through this shameless post, if you order it from \u003cb>\u003ca href=\"http://shopping.netsuite.com/s.nl;jsessionid=ac112b801f43ca93e3179db84c9e9c62fe6787712df9.e3eTaxiPc3mTe3uSbh8Qa3mRay1ynknvrkLOlQzNp65In0?c=438178&it=A&id=85\">SmartsCo\u003c/a>\u003c/b> and enter \"Stephanie\" as coupon code when you check out, you get 15% off the entire order. So, even if you want to get WinePassport or WineParty or any of the other fun products at SmartsCo, you will get that same discount. See how generous I am when shilling my book-game-thing?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>*Technically, an \"oodle\" is more than five but less than fifteen. Over fifteen and you're in the \"scads\" territory.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>By pure coincidence, two of your Bay Area Bites authors will be taking a trip to Vietnam in the next few months. \u003cstrong>\u003ca href=\"http://www.blogger.com/profile/1612487\">Amy Sherman\u003c/a>\u003c/strong> and I separately planned trips are both packing our bags and getting our palates ready to taste the wonderful food of Vietnam.\u003c/p>\n\u003cp>In preparation for my upcoming trip, I took a drive through \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Little_Saigon#Orange_County\">Little Saigon\u003c/a>\u003c/strong> in Southern California this week. Little Saigon crosses parts of Westminster, Santa Ana, and Garden Grove in Orange County, and is considered the oldest, largest, and most prominent Vietnamese community in the United States.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/016-700286.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/016-798256.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The restaurants and food offerings in this community are remarkable. Everywhere you look, there is an overwhelming number of \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Pho\">pho\u003c/a>\u003c/strong> shops, \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Banh_mi\">banh mi\u003c/a>\u003c/strong> stores, and restaurants offering food from every part of Vietnam.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/156238855813_3300-787407.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/156238855813_3300-783956.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Knowing that I only had a limited amount of time to spend in Little Saigon, I consulted several reference sites that cover the area, and made a concrete plan. The area is spread over several square miles, and I was glad I had a set plan in order to hit the best spots.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/015-795453.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/015-791653.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My first stop was New Trieu Chau Restaurant. It had been \u003cstrong>\u003ca href=\"http://www.chowhound.com/topics/341312\">described on Chowhound\u003c/a>\u003c/strong> as having the \"best noodle soup you can get\". The menu is large but descriptions are brief and not very forthcoming. I chose soup with thin egg noodles, and it came with cut pork, pork balls, chicken, liver and shrimp. The broth was satisfying and the noodles were perfect. Thin and firm, I slurped up every bit of noodle that I could. Chowhound posters also mention that the donuts here are good for dunking in soup, but as this was my first stop of several, I skipped the donuts.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/156238765573_290-780493.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/156238765573_290-778726.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Across the street from New Trieu Chau is a chain store called Lee's Sandwiches. Lee's serves banh mi sandwiches, cream cakes, baguettes, and other various items in their clean and well-lit store. I'm not a banh mi expert (yet) so don't really feel I can judge it, but the pickled slaw on my BBQ Pork sandwich was \u003cstrong>\u003ca href=\"http://www.televisionwithoutpity.com/articles/content/a12594/index-10.html\">craveable\u003c/a>\u003c/strong>, and the baguette was delicious. Next time I come to Little Saigon, I would like to try the favorite of \u003cstrong>\u003ca href=\"http://elmomonster.blogspot.com/\">Elmomonster\u003c/a>\u003c/strong> and other Little Saigon experts: Banh Mi and Che Cali. Elmonster claims that Lee's Sandwiches serves a good sandwich, much like In N' Out serves a good, mass-produced burger, but that Bahn Mi and Che Cali is the real deal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/156238790661_290-776758.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/156238790661_290-775029.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The restaurant that I was really sorry to miss this trip is called Brodard. It's well known for Nem Nuong Cuon: Spring rolls wrapped in rice paper with a fried egg roll inside. The roll has pork in it, and is supposedly quite delicious. Alas, Brodard was closed and I am going to have to try it another time. It's in the same shopping center as New Trieu Chau, but it's located behind the 99-cent store, in the very back of the shopping center.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/156238731141_290-739114.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/156238731141_290-736073.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The Thanh Son Tofu Factory is an interesting shop that contains all types of tofu products that you can imagine. Here, I bought a tasty tofu pudding which was a large container of piping hot tofu with a container of sugar syrup on top which, when added to the tofu, makes a tasty dessert. This crowded store was full of people buying fried tofu products, soy milk, and fresh tofu to take home. \u003c/p>\n\u003cp>In addition to the locations above, the ABC Supermarket is worth a trip. The store is chock-full of all sorts of Vietnamese goodies and is a fun place to check out. Additionally, the Asian Garden Mall has many small food stalls that had tempting looking food. The Asian Garden Mall would be a good place to try a wide variety of Vietnamese foods within a small area.\u003c/p>\n\u003cp>\u003cstrong>REFERENCE SITES FOR LITTLE SAIGON\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Little_Saigon#Orange_County\">Wikipedia: Little Saigon\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://elmomonster.blogspot.com/\">Monster Munching\u003c/a>\u003c/strong>, a blog about eating in Orange County that covers many restaurants in Little Saigon.\u003cbr>The \u003cstrong>\u003ca href=\"http://www.ocweekly.com/index.php?option=com_ocsearch&Itemid=219&searchword=little+saigon&searchphrase=exact§ion=0&occurrence=any&ordering=newest&start_date=&end_date=&submit=Search\">OC Weekly\u003c/a>\u003c/strong>.\u003cbr>\u003cstrong>\u003ca href=\"http://www.chowhound.com\">Chowhound\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RESTAURANTS AND STORES MENTIONED IN THIS POST\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://local.yahoo.com/details?fr=dd-local-tl2&id=21065812&stx=abc+supermarket&csz=Westminster+CA&ed=e.92FK160SzPF2G1riK.5afyrahMa_6RBzSbjcL8p3rr5c6B3cG5Zqrct51bF04p8fwGkDSa\">ABC Supermarket\u003c/a>\u003c/strong>\u003cbr>8970 Bolsa Ave (at Magnolia), Westminster\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://surfcityusa.com/show/xmlsite/xml-standard.xml/xsl-store.xsl/start_id-pchmjmkndcphmjckhjagadlfopdmpkhmdgeganja/search-alpha/\">Asian Garden Mall\u003c/a>\u003c/strong>\u003cbr>9200 Bolsa Ave (between Magnolia and Brookhurst), Westminster\u003c/p>\n\u003cp>Banh Mi and Che Cali\u003cbr>8948 Bolsa (at Magnolia), Westminster\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://brodard.net/\">Brodard\u003c/a>\u003c/strong>\u003cbr>9892 Westminster Ave (at Brookhurst), Garden Grove\u003cbr>Closed Tuesdays\u003cbr>(714) 540-1744\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.leesandwiches.com\">Lee's Sandwiches\u003c/a>\u003c/strong>\u003cbr>13991 Brookhurst Street (at Westminster), Garden Grove\u003cbr>(714) 636-2288\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.easylittlesaigon.com/new_trieu_chau\">New Trieu Chau Restaurant\u003c/a>\u003c/strong>\u003cbr>9902 Westminster Ave (at Brookhurst), Garden Grove\u003cbr>Open 7 Days\u003cbr>(714) 537-2433\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Thanh Son Tofu Factory\u003cbr>9688 Wesminster (between Magnolia and Brookhurst), Garden Grove\u003cbr>(714) 534-2100\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>By pure coincidence, two of your Bay Area Bites authors will be taking a trip to Vietnam in the next few months. \u003cstrong>\u003ca href=\"http://www.blogger.com/profile/1612487\">Amy Sherman\u003c/a>\u003c/strong> and I separately planned trips are both packing our bags and getting our palates ready to taste the wonderful food of Vietnam.\u003c/p>\n\u003cp>In preparation for my upcoming trip, I took a drive through \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Little_Saigon#Orange_County\">Little Saigon\u003c/a>\u003c/strong> in Southern California this week. Little Saigon crosses parts of Westminster, Santa Ana, and Garden Grove in Orange County, and is considered the oldest, largest, and most prominent Vietnamese community in the United States.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/016-700286.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/016-798256.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The restaurants and food offerings in this community are remarkable. Everywhere you look, there is an overwhelming number of \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Pho\">pho\u003c/a>\u003c/strong> shops, \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Banh_mi\">banh mi\u003c/a>\u003c/strong> stores, and restaurants offering food from every part of Vietnam.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/156238855813_3300-787407.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/156238855813_3300-783956.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Knowing that I only had a limited amount of time to spend in Little Saigon, I consulted several reference sites that cover the area, and made a concrete plan. The area is spread over several square miles, and I was glad I had a set plan in order to hit the best spots.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/015-795453.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/015-791653.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My first stop was New Trieu Chau Restaurant. It had been \u003cstrong>\u003ca href=\"http://www.chowhound.com/topics/341312\">described on Chowhound\u003c/a>\u003c/strong> as having the \"best noodle soup you can get\". The menu is large but descriptions are brief and not very forthcoming. I chose soup with thin egg noodles, and it came with cut pork, pork balls, chicken, liver and shrimp. The broth was satisfying and the noodles were perfect. Thin and firm, I slurped up every bit of noodle that I could. Chowhound posters also mention that the donuts here are good for dunking in soup, but as this was my first stop of several, I skipped the donuts.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/156238765573_290-780493.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/156238765573_290-778726.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Across the street from New Trieu Chau is a chain store called Lee's Sandwiches. Lee's serves banh mi sandwiches, cream cakes, baguettes, and other various items in their clean and well-lit store. I'm not a banh mi expert (yet) so don't really feel I can judge it, but the pickled slaw on my BBQ Pork sandwich was \u003cstrong>\u003ca href=\"http://www.televisionwithoutpity.com/articles/content/a12594/index-10.html\">craveable\u003c/a>\u003c/strong>, and the baguette was delicious. Next time I come to Little Saigon, I would like to try the favorite of \u003cstrong>\u003ca href=\"http://elmomonster.blogspot.com/\">Elmomonster\u003c/a>\u003c/strong> and other Little Saigon experts: Banh Mi and Che Cali. Elmonster claims that Lee's Sandwiches serves a good sandwich, much like In N' Out serves a good, mass-produced burger, but that Bahn Mi and Che Cali is the real deal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/156238790661_290-776758.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/156238790661_290-775029.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The restaurant that I was really sorry to miss this trip is called Brodard. It's well known for Nem Nuong Cuon: Spring rolls wrapped in rice paper with a fried egg roll inside. The roll has pork in it, and is supposedly quite delicious. Alas, Brodard was closed and I am going to have to try it another time. It's in the same shopping center as New Trieu Chau, but it's located behind the 99-cent store, in the very back of the shopping center.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/156238731141_290-739114.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/156238731141_290-736073.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The Thanh Son Tofu Factory is an interesting shop that contains all types of tofu products that you can imagine. Here, I bought a tasty tofu pudding which was a large container of piping hot tofu with a container of sugar syrup on top which, when added to the tofu, makes a tasty dessert. This crowded store was full of people buying fried tofu products, soy milk, and fresh tofu to take home. \u003c/p>\n\u003cp>In addition to the locations above, the ABC Supermarket is worth a trip. The store is chock-full of all sorts of Vietnamese goodies and is a fun place to check out. Additionally, the Asian Garden Mall has many small food stalls that had tempting looking food. The Asian Garden Mall would be a good place to try a wide variety of Vietnamese foods within a small area.\u003c/p>\n\u003cp>\u003cstrong>REFERENCE SITES FOR LITTLE SAIGON\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Little_Saigon#Orange_County\">Wikipedia: Little Saigon\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://elmomonster.blogspot.com/\">Monster Munching\u003c/a>\u003c/strong>, a blog about eating in Orange County that covers many restaurants in Little Saigon.\u003cbr>The \u003cstrong>\u003ca href=\"http://www.ocweekly.com/index.php?option=com_ocsearch&Itemid=219&searchword=little+saigon&searchphrase=exact§ion=0&occurrence=any&ordering=newest&start_date=&end_date=&submit=Search\">OC Weekly\u003c/a>\u003c/strong>.\u003cbr>\u003cstrong>\u003ca href=\"http://www.chowhound.com\">Chowhound\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RESTAURANTS AND STORES MENTIONED IN THIS POST\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://local.yahoo.com/details?fr=dd-local-tl2&id=21065812&stx=abc+supermarket&csz=Westminster+CA&ed=e.92FK160SzPF2G1riK.5afyrahMa_6RBzSbjcL8p3rr5c6B3cG5Zqrct51bF04p8fwGkDSa\">ABC Supermarket\u003c/a>\u003c/strong>\u003cbr>8970 Bolsa Ave (at Magnolia), Westminster\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://surfcityusa.com/show/xmlsite/xml-standard.xml/xsl-store.xsl/start_id-pchmjmkndcphmjckhjagadlfopdmpkhmdgeganja/search-alpha/\">Asian Garden Mall\u003c/a>\u003c/strong>\u003cbr>9200 Bolsa Ave (between Magnolia and Brookhurst), Westminster\u003c/p>\n\u003cp>Banh Mi and Che Cali\u003cbr>8948 Bolsa (at Magnolia), Westminster\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://brodard.net/\">Brodard\u003c/a>\u003c/strong>\u003cbr>9892 Westminster Ave (at Brookhurst), Garden Grove\u003cbr>Closed Tuesdays\u003cbr>(714) 540-1744\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.leesandwiches.com\">Lee's Sandwiches\u003c/a>\u003c/strong>\u003cbr>13991 Brookhurst Street (at Westminster), Garden Grove\u003cbr>(714) 636-2288\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.easylittlesaigon.com/new_trieu_chau\">New Trieu Chau Restaurant\u003c/a>\u003c/strong>\u003cbr>9902 Westminster Ave (at Brookhurst), Garden Grove\u003cbr>Open 7 Days\u003cbr>(714) 537-2433\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Thanh Son Tofu Factory\u003cbr>9688 Wesminster (between Magnolia and Brookhurst), Garden Grove\u003cbr>(714) 534-2100\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/infusedandflavored-710160.png\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/infusedandflavored-708181.png\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>Once a year I used to get the urge to do something crafty. I usually made a big batch of something for public consumption. One year I made homemade pasta in three flavors. Another year I made chocolate dipped biscotti. This year if you too are feeling crafty, skip the Christmas cookies and make something flavored or infused. \u003c/p>\n\u003cp>Chronicle Books has come out with two really cool books for the kitchen craft-inclined, \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811846008/kqedorg-20\">Infused\u003c/a>\u003c/b> 100+ recipes for Infused Liqueurs and Cocktails and \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811855368/kqedorg-20\">Michael Chiarello's Flavored Oils and Vinegars\u003c/a>\u003c/b> Here you'll find mostly no-cook concoctions that will spice up drinks or dinners. Each book begins with the infused or flavored recipes, then follows up with how to use your new creation in cocktails and meals. \u003c/p>\n\u003cp>Vanilla Julep, anyone? \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811846008/kqedorg-20\">Infused\u003c/a>\u003c/b> has the recipe. If you've hung out in any sophisticated bars lately you may have noticed the use of bitters and infused liqueurs. But you don't have to buy infused liqueurs, like your crafty hipster bartender, you can make them. With clear and simple instructions from Susan Elia MacNeal you'll find versions from Apple Liqueur to Watermelon Liqueur and everything in between. I like the idea of Rose Liqueur and also Pepper Liqueur. The spice liqueurs seem perfect for this time of year. This book would make a great gift for an aspiring mixologist or serve as the inspiration for your next batch of homemade gifts. Note that most of the liqueurs take 2 weeks to one month to infuse and another month to age. \u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811855368/kqedorg-20\">Michael Chiarello's Flavored Oils and Vinegars\u003c/a>\u003c/b> will add a new element to your cooking. It's actually a reprint of two books combined. The oils mostly need to be used within a week for best flavor so take a look at the recipes and think about how you might you use them before making a batch. The vinegars also should be used within a week or so, although some of them can be stored in sterilized bottles for much longer. There are so many suggestions for what to do with them that you probably won't have any difficulty using them up quickly. Perhaps the most versatile are the fruit vinegars can be used in everything from spritzers to barbecue sauce to salsas to dessert sauces. There are lots of mouth-waterng Italian influenced recipes to try in this book. Many of the recipes use the overflow from the garden or farmers market. But those without access to great produce have no fear, the recipe for Mushroom and Artichoke Pappardelle is enticement enough for making porcini infused oil.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/infusedandflavored-710160.png\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/infusedandflavored-708181.png\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>Once a year I used to get the urge to do something crafty. I usually made a big batch of something for public consumption. One year I made homemade pasta in three flavors. Another year I made chocolate dipped biscotti. This year if you too are feeling crafty, skip the Christmas cookies and make something flavored or infused. \u003c/p>\n\u003cp>Chronicle Books has come out with two really cool books for the kitchen craft-inclined, \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811846008/kqedorg-20\">Infused\u003c/a>\u003c/b> 100+ recipes for Infused Liqueurs and Cocktails and \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811855368/kqedorg-20\">Michael Chiarello's Flavored Oils and Vinegars\u003c/a>\u003c/b> Here you'll find mostly no-cook concoctions that will spice up drinks or dinners. Each book begins with the infused or flavored recipes, then follows up with how to use your new creation in cocktails and meals. \u003c/p>\n\u003cp>Vanilla Julep, anyone? \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811846008/kqedorg-20\">Infused\u003c/a>\u003c/b> has the recipe. If you've hung out in any sophisticated bars lately you may have noticed the use of bitters and infused liqueurs. But you don't have to buy infused liqueurs, like your crafty hipster bartender, you can make them. With clear and simple instructions from Susan Elia MacNeal you'll find versions from Apple Liqueur to Watermelon Liqueur and everything in between. I like the idea of Rose Liqueur and also Pepper Liqueur. The spice liqueurs seem perfect for this time of year. This book would make a great gift for an aspiring mixologist or serve as the inspiration for your next batch of homemade gifts. Note that most of the liqueurs take 2 weeks to one month to infuse and another month to age. \u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811855368/kqedorg-20\">Michael Chiarello's Flavored Oils and Vinegars\u003c/a>\u003c/b> will add a new element to your cooking. It's actually a reprint of two books combined. The oils mostly need to be used within a week for best flavor so take a look at the recipes and think about how you might you use them before making a batch. The vinegars also should be used within a week or so, although some of them can be stored in sterilized bottles for much longer. There are so many suggestions for what to do with them that you probably won't have any difficulty using them up quickly. Perhaps the most versatile are the fruit vinegars can be used in everything from spritzers to barbecue sauce to salsas to dessert sauces. There are lots of mouth-waterng Italian influenced recipes to try in this book. Many of the recipes use the overflow from the garden or farmers market. But those without access to great produce have no fear, the recipe for Mushroom and Artichoke Pappardelle is enticement enough for making porcini infused oil.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>When we go out to eat in restaurants we are all looking for something similar. Although we think it is for good food, we go back when the service is exceptional. We are looking,\u003ca href=\"http://www.kqed.org/weblog/food/2006/10/danny-meyer-at-commonwealth-club.jsp\"> as Danny Meyer would say\u003c/a>, for an emotional experience. We are eating out to be a part of something.\u003c/p>\n\u003cp>As a professional cook I would like to believe diners sit in the dining room of where I work because they want to eat my food. The food I help create, prepare, conjure and plate. When I go out to eat I am looking to be inspired by other chef's visions. I'm always on the lookout for delicious food, and like \u003ca href=\"http://www.chowhound.com/boards/show/1\">a Chowhound\u003c/a>, I will look harder for it than the average person who may only follow what one or another restaurant critic likes or doesn't, or what the latest trend-setters say is fabulous. Of course I like to know what's new, I want to see who's cooking for whom and where they last worked.\u003c/p>\n\u003cp>In an era where chefs are becoming superstars, \u003ca href=\"http://www.televisionwithoutpity.com/articles/content/a12699/\">having TV shows\u003c/a> and naming brands of supermarket sauces, a brighter light is being pointed at the restaurant industry. What the public expects from my field has changed, especially in California, birthplace of \u003ca href=\"http://www.chezpanisse.com/\">Chez Panisse\u003c/a> and the local-sustainable-Organic food movement. Supposedly in California \u003ca href=\"http://www.eatlocalchallenge.com/\">we like to know where our food comes from\u003c/a>, who grows it and how. We do this research by shopping at farmers' markets, talking to the chefs who shop there and \"voting with our dollars.\"\u003c/p>\n\u003cp>When I eat at a restaurant because I know the owner, chef, pastry chef or cook, I say I am \"supporting\" said establishment. When the restaurant industry in San Francisco was hit by two consecutive blows, September 11th and the dot com bust, it became important to be aware, without the intentional support of \"regulars,\" our favorite places would close. Many restaurants did close at the start of 2002, and just as many menus changed to reflect the devastated economy. Cook and chef jobs became scarce and few people migrated the way cooks tend to do.\u003c/p>\n\u003cp>At the end of 2002, a chef I knew scanned the horizon, commenting on the lack of those restaurants he felt should not have opened in the first place. Ones seeming merely to exist as a place for young millionaires to spend money. He and I talked about how opening a restaurant without understanding all its hidden costs and responsibilities was a crime. It seems amazing that very few restaurateurs understand accounting math or have any grasp on State, Local and Federal labor laws.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Just knowing how to cook is not enough. Opening an eating establishment is only in part about the food you serve, how you plate it and the names embroidered on chef's coats. In all fairness, if a person is going to take an interest in where their food is from, how it's grown and who grows it, one must also be able to see beyond the smoke and mirrors of cheffing and take an interest in who is really prepping and cooking their food, night after night, week after 6/7 day week.\u003c/p>\n\u003cp>Can a person who gives $1 every day to the homeless person say they're doing enough? Giving to charity? Voting with their dollar?\u003c/p>\n\u003cp>Is a restaurant worth its conscionable weight if it never has enough capitol/care/time to offer its employees health insurance? Do you ask the waiter if the chicken is free-range if you don't care whether he/she's making a living wage? Can you say you believe in immigrant's rights if you eat in a restaurant that hires undocumented workers because they're cheaper and won't complain about low wages/lack of healthcare/unbearable working conditions/boring, repetitive tasks/long hours without overtime? Can you preach the Organic values of a restaurant whose kitchen is 25% unpaid \"volunteer\" workers?\u003c/p>\n\u003cp>How transparent do you want the place you go for a nice warm meal to be?\u003c/p>\n\u003cp>I'm not sure it's the diner's responsibility to take on how a restaurant chooses to run itself, or treat its employees, except of course when an eatery puts diners at risk because of unsafe food handling. But these are important questions for the person who does feel a responsibility to their food growers, handlers and preparers-- owners or not.\u003c/p>\n\u003cp>When I heard about \u003ca href=\"http://sfgate.com/cgi-bin/article.cgi?file=/c/a/2006/12/01/BAG5MMNFSO1.DTL\">the horrible accident\u003c/a> involving \u003ca href=\"http://www.kqed.org/weblog/food/2006/12/bar-crudo-time-to-eat-time-to-give.jsp\">3 of Bar Crudo's staff\u003c/a> and a taxi driver I was deeply saddened. I have worked in restaurants where deaths and horrific accidents have taken place. When I hear the news it never escapes me, the funeral I am attending could be my own. On September 11th \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/09/remembered.html\">I lost friend and colleague Heather Ho\u003c/a>. Both my parents cried, knowing down to their core that she could have been me.\u003c/p>\n\u003cp>But I cannot say that my sadness is not also mixed with anger. How could a restaurant conscionably hire a chef and not offer her/him health insurance? In such a dangerous industry, how can we continue to overlook such an important issue?\u003c/p>\n\u003cp>I know the answer; because I can count on one hand how many restaurants in my 14-year career have done so. Have seen it's importance and necessity. Have made their employee's health a priority. Even when I have barely been able to make rent, I have paid for my own health insurance.\u003c/p>\n\u003cp>Much discussion has been had about transparency as it has to do with food businesses. Michael Pollan's back and forth letters to Whole Foods can be found \u003ca href=\"http://www.michaelpollan.com/article.php?id=80\">by clicking here\u003c/a>. An article about how \u003ca href=\"http://sanfrancisco.bizjournals.com/sanfrancisco/stories/2006/11/06/daily33.html\">the Golden Gate Restaurant Association is suing SF\u003c/a> over the proposed restaurant worker health care mandate. Kim Severson wrote of NYC's restaurant \u003ca href=\"http://www.nytimes.com/2006/10/01/weekinreview/01basic.html?ex=1317355200&en=f518f47e364857f4&ei=5090&partner=rssuserland&emc=rss\">trans fat ban in the NY Times\u003c/a>.\u003c/p>\n\u003cp>In an era where eating, paying for food, and making intentional choices about what food we eat and why, has become politicized, it becomes ever important to weigh in the answers on all the \u003ca href=\"http://knifesedge.typepad.com/knifes_edgerestaurant_ran/2006/11/taxing_matters.html\">backs of those who carry\u003c/a> a portion of the burden-- \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2006/11/is_san_francisc.html\">helping to create your warm meal\u003c/a>, your emotional experience at restaurants and eateries.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>My grief is not a cry for war, but it is a cry for action.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just knowing how to cook is not enough. Opening an eating establishment is only in part about the food you serve, how you plate it and the names embroidered on chef's coats. In all fairness, if a person is going to take an interest in where their food is from, how it's grown and who grows it, one must also be able to see beyond the smoke and mirrors of cheffing and take an interest in who is really prepping and cooking their food, night after night, week after 6/7 day week.\u003c/p>\n\u003cp>Can a person who gives $1 every day to the homeless person say they're doing enough? Giving to charity? Voting with their dollar?\u003c/p>\n\u003cp>Is a restaurant worth its conscionable weight if it never has enough capitol/care/time to offer its employees health insurance? Do you ask the waiter if the chicken is free-range if you don't care whether he/she's making a living wage? Can you say you believe in immigrant's rights if you eat in a restaurant that hires undocumented workers because they're cheaper and won't complain about low wages/lack of healthcare/unbearable working conditions/boring, repetitive tasks/long hours without overtime? Can you preach the Organic values of a restaurant whose kitchen is 25% unpaid \"volunteer\" workers?\u003c/p>\n\u003cp>How transparent do you want the place you go for a nice warm meal to be?\u003c/p>\n\u003cp>I'm not sure it's the diner's responsibility to take on how a restaurant chooses to run itself, or treat its employees, except of course when an eatery puts diners at risk because of unsafe food handling. But these are important questions for the person who does feel a responsibility to their food growers, handlers and preparers-- owners or not.\u003c/p>\n\u003cp>When I heard about \u003ca href=\"http://sfgate.com/cgi-bin/article.cgi?file=/c/a/2006/12/01/BAG5MMNFSO1.DTL\">the horrible accident\u003c/a> involving \u003ca href=\"http://www.kqed.org/weblog/food/2006/12/bar-crudo-time-to-eat-time-to-give.jsp\">3 of Bar Crudo's staff\u003c/a> and a taxi driver I was deeply saddened. I have worked in restaurants where deaths and horrific accidents have taken place. When I hear the news it never escapes me, the funeral I am attending could be my own. On September 11th \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/09/remembered.html\">I lost friend and colleague Heather Ho\u003c/a>. Both my parents cried, knowing down to their core that she could have been me.\u003c/p>\n\u003cp>But I cannot say that my sadness is not also mixed with anger. How could a restaurant conscionably hire a chef and not offer her/him health insurance? In such a dangerous industry, how can we continue to overlook such an important issue?\u003c/p>\n\u003cp>I know the answer; because I can count on one hand how many restaurants in my 14-year career have done so. Have seen it's importance and necessity. Have made their employee's health a priority. Even when I have barely been able to make rent, I have paid for my own health insurance.\u003c/p>\n\u003cp>Much discussion has been had about transparency as it has to do with food businesses. Michael Pollan's back and forth letters to Whole Foods can be found \u003ca href=\"http://www.michaelpollan.com/article.php?id=80\">by clicking here\u003c/a>. An article about how \u003ca href=\"http://sanfrancisco.bizjournals.com/sanfrancisco/stories/2006/11/06/daily33.html\">the Golden Gate Restaurant Association is suing SF\u003c/a> over the proposed restaurant worker health care mandate. Kim Severson wrote of NYC's restaurant \u003ca href=\"http://www.nytimes.com/2006/10/01/weekinreview/01basic.html?ex=1317355200&en=f518f47e364857f4&ei=5090&partner=rssuserland&emc=rss\">trans fat ban in the NY Times\u003c/a>.\u003c/p>\n\u003cp>In an era where eating, paying for food, and making intentional choices about what food we eat and why, has become politicized, it becomes ever important to weigh in the answers on all the \u003ca href=\"http://knifesedge.typepad.com/knifes_edgerestaurant_ran/2006/11/taxing_matters.html\">backs of those who carry\u003c/a> a portion of the burden-- \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2006/11/is_san_francisc.html\">helping to create your warm meal\u003c/a>, your emotional experience at restaurants and eateries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bar Crudo: A Time to Eat, A Time to Give",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/barcrudosm5-741022.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/barcrudosm5-740067.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>On November 30th, three members of Bar Crudo were involved in a \u003cb>\u003ca href=\"http://sfgate.com/cgi-bin/article.cgi?file=/c/a/2006/12/01/BAG5MMNFSO1.DTL\">fatal hit and run\u003c/a>\u003c/b> that left one dead and two critically injured. \u003c/p>\n\u003cp>Those that know and love Bar Crudo for their \u003cb>\u003ca href=\"http://www.barcrudo.com/menu.htm\">excellent food\u003c/a>\u003c/b> and sincere hospitality have been materially shaken by this horrible event. \u003cb>\u003ca href=\"http://becksposhnosh.blogspot.com/2006/12/bar-crudo-benefit-san-francisco-sunday.html\">Several\u003c/a>\u003c/b> \u003cb>\u003ca href=\"http://foodmusings.typepad.com/food_musings/2006/12/go_to_bar_crudo.html\">bloggers\u003c/a>\u003c/b> in the Bay Area have not only expressed their \u003cb>\u003ca href=\"http://www.meshsf.com/blogs/restaurantwhore.html\">heartfelt\u003c/a>\u003c/b> sympathy but are also sounding the call for help from the Bay Area foodie community.\u003c/p>\n\u003cp>Help can come in many forms, specifically, eating at Bar Crudo and/or attending the \u003cb>\u003ca href=\"http://www.barcrudo.com/benefit.htm\">benefit at Bar Crudo\u003c/a>\u003c/b> tomorrow, December 10th from 12-6 where the suggested donation is $10-$25. The money raised will go to the victims and their families.\u003c/p>\n\u003cp>From Bar Crudo:\u003c/p>\n\u003cblockquote>\u003cp>We'll be serving oysters, crudo, wine, beer, and guest hors d'oeuvres. Hog Island Oyster Company has generously donated 800 oysters to be served at this event (that's a lot of oysters people, we need your help!), Range, and Le Petit Robert will also be donating food, with other restaurants and business's soon to join in support of this benefit.\u003c/p>\u003c/blockquote>\n\u003cp>For those touched by this tragedy, it isn't going to be a merry Christmas for a long time. Give what you can, eat at Bar Crudo when you can, and help those who whose lives have been changed forever.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bar Crudo\u003cbr>603 Bush Street (at Stockton)\u003cbr>San Francisco, CA 94108\u003c/p>\n\n",
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"description": "On November 30th, three members of Bar Crudo were involved in a fatal hit and run that left one dead and two critically injured. Those that know and love Bar Crudo for their excellent food and sincere hospitality have been materially shaken by this horrible event. Several bloggers in the Bay Area have not only",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/barcrudosm5-741022.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/barcrudosm5-740067.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>On November 30th, three members of Bar Crudo were involved in a \u003cb>\u003ca href=\"http://sfgate.com/cgi-bin/article.cgi?file=/c/a/2006/12/01/BAG5MMNFSO1.DTL\">fatal hit and run\u003c/a>\u003c/b> that left one dead and two critically injured. \u003c/p>\n\u003cp>Those that know and love Bar Crudo for their \u003cb>\u003ca href=\"http://www.barcrudo.com/menu.htm\">excellent food\u003c/a>\u003c/b> and sincere hospitality have been materially shaken by this horrible event. \u003cb>\u003ca href=\"http://becksposhnosh.blogspot.com/2006/12/bar-crudo-benefit-san-francisco-sunday.html\">Several\u003c/a>\u003c/b> \u003cb>\u003ca href=\"http://foodmusings.typepad.com/food_musings/2006/12/go_to_bar_crudo.html\">bloggers\u003c/a>\u003c/b> in the Bay Area have not only expressed their \u003cb>\u003ca href=\"http://www.meshsf.com/blogs/restaurantwhore.html\">heartfelt\u003c/a>\u003c/b> sympathy but are also sounding the call for help from the Bay Area foodie community.\u003c/p>\n\u003cp>Help can come in many forms, specifically, eating at Bar Crudo and/or attending the \u003cb>\u003ca href=\"http://www.barcrudo.com/benefit.htm\">benefit at Bar Crudo\u003c/a>\u003c/b> tomorrow, December 10th from 12-6 where the suggested donation is $10-$25. The money raised will go to the victims and their families.\u003c/p>\n\u003cp>From Bar Crudo:\u003c/p>\n\u003cblockquote>\u003cp>We'll be serving oysters, crudo, wine, beer, and guest hors d'oeuvres. Hog Island Oyster Company has generously donated 800 oysters to be served at this event (that's a lot of oysters people, we need your help!), Range, and Le Petit Robert will also be donating food, with other restaurants and business's soon to join in support of this benefit.\u003c/p>\u003c/blockquote>\n\u003cp>For those touched by this tragedy, it isn't going to be a merry Christmas for a long time. Give what you can, eat at Bar Crudo when you can, and help those who whose lives have been changed forever.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bar Crudo\u003cbr>603 Bush Street (at Stockton)\u003cbr>San Francisco, CA 94108\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Diner des Femmes Phénoménales",
"title": "Diner des Femmes Phénoménales",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/girls_the_shoe10-789993.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\"Pretty women wonder where my secret lies\u003cbr>I'm not cute or built to suit a model's fashion size...\" \u003cbr>- Maya Angelou\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/girls_the_shoe1-708079.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>The minute I saw it, I knew I had to have it and I knew what I had to do. A shoe this captivating, this spectacular, this dramatic and dazzling requires a very special occasion and a very special audience. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/girls_the_shoe2-703567.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The minute I saw it, I envisioned it as a magnificent centerpiece perched regally on a bed of flowers commanding attention of everyone around it. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/girls_the_shoe3-799033.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>The minute I saw it, I knew I had to host a girls dinner, a Phenomenal Woman dinner, in homage to this fabulous shoe with a bow of reverance to Maya Angelou and her phenomenal poem.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/girls_the_shoe4-787171.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>Last Friday, nine amies (friends) came over for an official \"girl's night\" chez moi. The most exciting thing for me, besides my uber-sexy centerpiece, was the combination of countries represented around the table. Three Americans, four French, one German, one Italian, and one Singaporean. Ten women from different countries, ten different backgrounds, ten different careers, friends, hobbies and habits. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/girls_the_shoe5-779093.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>And all these ten women came together around a table, toasted to this fabulous shoe, to each other, to new friendships and to Phenomenal Women everywhere. It was a magical evening.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/girls_the_shoe7-769490.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>Les femmes phenomenal...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/girls_phenomenal_women-714041.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>I knew that this evening deserved a very special menu. When I was back in San Francisco at Thanksgiving, I visited my friends Katie and Chris in St. Helena and, as usual, they made a delicious dinner seemingly effortlessly as we gathered in the kitchen, drinking wine and snacking on foie gras. Home-made squash raviolis in a white wine broth just about took my breath away. Katie made the filling while Chris rolled the pasta and I filled the divots and cut them apart. They were so delicious, I decided to try to recreate them for my Phenomenal Woman dinner. \u003c/p>\n\u003cp>After the most miserable flight of my life -- 36 hours, 4 stops, rain delays, circling over Wisconsin, a refueling stop in Rockford Illinois, 2 missed connections, lost luggage, stolen items, no water and cranky flight attendants -- I arrived back in Paris a day late on Wednesday night, sick as a chien (dog) about to cough up a lung. On Thursday late afternoon, it was raining and cold and I knew I had to shop but didn't dare try to trek around town on the subway, guaranteeing another week in bed. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_mise-en-place2.jpg\">\u003c/p>\n\u003cp>So I hailed a cab, with our first stop at \u003ca href=\"http://www.jphevin.com/\">\u003cb>Jean-Paul Hevin\u003c/b>\u003c/a> on rue St Honore to purchase his fabulous chocolate shoe. Second stop was to \u003ca href=\"http://www.e-dehillerin.fr/index.php\">\u003cb>Dehillerin\u003c/b>\u003c/a> for a pasta machine. 60 euros later (yikes! twice the price as in the US!) I headed for \u003ca href=\"http://www.lavaissellerie.net/\">\u003cb>La Vaissellerie\u003c/b>\u003c/a>, one of my favorite stores in Paris. It is filled from floor to ceiling with a gazillion dishes, plates, utensils and culinary gadgets. If I ever wine the lotto, I am going to walk in and order one of everything. Ten large wide bowls, perfect for my raviolis, and I was ready to head home, cough up my other lung and collapse. \u003c/p>\n\u003cp>Up the next morning, I headed to the market, made my rounds to \u003ca href=\"http://cucinatestarossa.blogs.com/weblog/2006/10/les_fermiers_de.html\">\u003cb>tous mes fermiers\u003c/b>\u003c/a> then back home to start chopping and kneading and rolling and sauteing. My friend Virginie came a few hours early to help with the final mad rush. She chopped and stirred and plated and took on her assignment of de-seeding a pomegranate with great gusto. It was her first time seeing a pomegranate up close and personal. The pomegranates I bought at the farmer's market across the street actually came from California, which accounts for the 5 euro ($6.65! ouch!) price tag on each! \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_virginie2.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_virginie3.jpg\">\u003c/p>\n\u003cp>By 4pm I was covered head to toe in flour, kneading dough, rolling dough, rolling out sheets of pasta, filling pasta and making raviolis. I made one batch with flour and egg and a second batch I made with flour, egg and pureed beet for a beautiful deep red color. \u003c/p>\n\u003cp>The filling I made with roasted pumpkin and other winter squash, ricotta, sauteed onions, garlic, parsley, and proscuitto. I had to squeeze the heck out of the squash and pumpkin to get all the juice out otherwise it would make the raviolis soggy sponges.\u003c/p>\n\u003cp>For the broth, I sauteed more finely chopped onions in olive oil and parsley, deglazed with white wine and added chicken broth. After cooking the ravioli in water I added them to the broth, then served them in a hot bowl in the broth with a quick grate of fresh Parmagiano. \"Hot food, hot plate, cold food, cold plate,\" admonished Chef Henri to his twenty-four stumbling students. \u003c/p>\n\u003cp>For the next course I served a salad that I found when flipping through \u003ca href=\"http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FSunday-Suppers-Lucques-Seasonal-Recipes%2Fdp%2F1400042151%2Fsr%3D8-1%2Fqid%3D1165437491%3Fie%3DUTF8%26s%3Dbooks&tag=cucinatestaro-20&linkCode=ur2&camp=1789&creative=9325\">\u003cb>Sunday Supper at Lucques\u003c/b>\u003c/a> just before leaving for the airport -- a combination of arugula, persimmons, pomegranate seeds, and roasted hazelnuts. I drizzled a light Clementine vinaigrette over the top and served it after the raviolis. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_arugula.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_hazelnuts.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_pomegranate_clement1.jpg\">\u003c/p>\n\u003cp>A stellar cheese plate from both Philippe and Madame Leitao at the market included a Tomme de Cumin, Bleu de Queyras, Chevre au Figues, a brebis, and a chevre wrapped in grape leaves. \u003c/p>\n\u003cp>Now if you remember from past posts, I am pastrily-challenged. As inept as one can get with a whisk, would be an understatement. And for the first time, a chocolate dessert turned out perfect for me! I was beyond giddy. I selected a tried and true flourless chocolate cake recipe I learned, again, from my first cooking classes at HomeChef. I wanted to use my two large bottomless heart molds but my cookie sheet was warped so the chocolate leaked out. I quickly maneuvered the batter back in the bowl and grabbed my silicon heart shaped mold sheet. I filled the little hearts and popped them in the oven along with a few Hail Mary's. Thirty minutes later they were ready. A scoop of my home made vanilla-persimmon-pomegranate ice cream, a swirl of leftover chocolate batter and a few raspberries and it chocolate a-go-go! A decadent ending to a great evening.\u003c/p>\n\u003cp>\u003cb>\u003ci>Voila le menu\u003c/i>\u003c/b>...\u003c/p>\n\u003cp>\u003cb>Femme Phénoménale! Phenomenal Woman!\u003c/b>\u003cbr>Vendredi, 1 Decembre 2006\u003cbr>chez Laura\u003c/p>\n\u003cp>\u003ci>Moet & Chandon Champagne Brut Imperial\u003c/i>\u003c/p>\n\u003cp>\u003cb>Pate a l'Armignac\u003c/b> - Pate with Armignac\u003cbr>\u003cb>Saumon Fume sur Brioche avec Creme Fraiche au Citron\u003c/b> - Smoked Salmon on Toasted Brioche topped with Lemon Creme Fraiche\u003cbr>\u003cb>Endive avec Roquefort et Framboises\u003c/b> - Endive with Roquefort and Raspberries\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_app_endive_roq_rasp.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_app_salmon_pate.jpg\">\u003c/p>\n\u003cp>\u003ci>Domaine de Banneret, Chateauneuf du Pape 2001\u003c/i>\u003c/p>\n\u003cp>\u003cb>Ravioli a la Courges d'Hiver dans un Court-Boullion au Vin Blanc\u003c/b> - Winter Squash Ravioli in a White Wine Broth \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_ravioli_table.jpg\">\u003c/p>\n\u003cp>\u003cb>Salade de Roquet, Kakis, Pepins de Grenade, et Noisettes Grillees avec une Vinaigrette aux Clementines\u003c/b> - Salad of Arugula, Persimmons, Pomegranate Seeds and Roasted Hazelnuts in a Clementine Vinaigrette\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_salad.jpg\">\u003c/p>\n\u003cp>\u003cb>Assiette de Fromages\u003c/b> - Plate of Assorted Cheeses\u003c/p>\n\u003cp>\u003cb>Decadence de Chocolat et Cognac\u003c/b> - Chocolate-Cognac Decadence Cake\u003cbr>\u003cb>Glace a la Vanille Faite Maison\u003c/b> - Home Made Vanilla Ice Cream\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_dessert2_300.jpg\"> \u003c/p>\n\u003cp>\u003cb>\u003ci>Voila les recettes\u003c/i>\u003c/b>...\u003c/p>\n\u003cp>\u003cb>Basic Pasta\u003c/b>\u003cbr>\u003ci>- adapted from HomeChef\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_ravioli1.jpg\">\u003c/p>\n\u003cp>1 cup flour\u003cbr>1 egg\u003cbr>olive oil (as needed if too dry)\u003c/p>\n\u003cp>1. Pour the flour into a large glass bowl\u003c/p>\n\u003cp>2. Make a well in the center and crack the egg into the well.\u003c/p>\n\u003cp>3. With a fork, gently whisk the egg the gradually incorporate the flour from the inside of the well.\u003c/p>\n\u003cp>4. Incorporate as much flour as possible. If it's too dry, add a few drops of olive oil at a time. If it's too wet, then slowly add more flour. \u003c/p>\n\u003cp>5. Form a ball and let it rest in the fridge for a minimum of 30 minutes.\u003c/p>\n\u003cp>6. Cut it into 1/4s. Take 1/4 of the dough and place the rest in a zip lock bag to keep moist. \u003c/p>\n\u003cp>7. To knead the dough, run it through the widest setting on a pasta machine until it is smooth.\u003c/p>\n\u003cp>\u003cb>To make the raviolis\u003c/b>:\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/girls_filling6-766647.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>8. Begin rolling the dough through the machine from the widest to narrowest and stop at the desired thickness. For the raviolis, I stopped at the 2nd to the last slot.\u003c/p>\n\u003cp>9. Lay the sheet of dough over the ravioli mold\u003c/p>\n\u003cp>10. Drop in the filling and brush the exposed dough with egg wash.\u003c/p>\n\u003cp>11. Place a top sheet of pasta and press down with the mold. \u003c/p>\n\u003cp>12. Separate the squares and place on a floured towel or cookie sheet.\u003c/p>\n\u003cp>13. To cook, drop gently in boiling, salted water for just a few minutes. \u003c/p>\n\u003cp>\u003cb>To make the beet pasta\u003c/b>: Puree 1/2 beet with 1 egg and combined with 2 cups flour.\u003c/p>\n\u003cp>\u003cb>Ravioli Filling\u003c/b>\u003cbr>\u003ci>- adapted from HomeChef\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/girls_filling5-746485.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>1 pound pumpkin and sweet potato flesh, roasted\u003cbr>olive oil\u003cbr>1/2 onion, finely diced\u003cbr>3-4 cloves garlic, finely chopped\u003cbr>1/4 bunch parsley leaves, finely chopped\u003cbr>1 tablespoon oregano, finely chopped\u003cbr>2-3 slices proscuitto, finely chopped (easier to cut if frozen)\u003cbr>1 cup ricotta\u003cbr>1 egg yolk\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_squash1.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_squash2.jpg\">\u003c/p>\n\u003cp>1. Roast pumpkin and squash in a 400F oven until just starting to brown. Roll in a think cotton towel and squeeze out as much water as possible.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/girls_filling1-726819.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/girls_filling2-742898.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>2. Saute the onion and garlic for a few minutes, then add the proscuitto and parsley.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/girls_filling3-760576.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>3. Combine everything in a large bowl. Season to taste. You probably won't need much salt as the proscuitto is salty but you will most likely need some fresh ground pepper. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/girls_filling4-782210.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cb>Chocolate Heart\u003c/b>\u003cbr>\u003ci>- adapted from HomeChef\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_dessert1.jpg\">\u003c/p>\n\u003cp>2/3 cup sugar\u003cbr>1/4 cup cognac\u003cbr>6 oz (170 gr) bittersweet chocolate (I used 70%)\u003cbr>4 oz (115 gr) butter\u003cbr>3 eggs\u003cbr>2-1/2 teaspoons flour\u003c/p>\n\u003cp>1. Heat oven to 350F.\u003c/p>\n\u003cp>2. In a small bowl, combine the sugar and cognac and dissolve.\u003c/p>\n\u003cp>3. In a double boiler, melt the chocolate and butter, then add the sugar-cognac mixture.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_chocolate.jpg\">\u003c/p>\n\u003cp>4. In a glass bowl, whisk the eggs then add the flour and whisk until combined. Add to the chocolate mixture and combine. \u003c/p>\n\u003cp>5. Pour into an 8-heart silicon mold (or a buttered, parchment-lined 8\" cake pan) and set on a cookie sheet with sides to hold a water bath.\u003c/p>\n\u003cp>6. Bake for 30 minutes\u003c/p>\n\u003cp>\u003cb>\u003ci>Voila le poem\u003c/i>\u003c/b>...\u003c/p>\n\u003cp>\u003cb>Phenomenal Woman\u003c/b>\u003cbr>by Maya Angelou\u003c/p>\n\u003cp>Pretty women wonder \u003cbr>where my secret lies\u003cbr>I'm not cute or built \u003cbr>to suit a model's fashion size\u003cbr>But when I start to tell them \u003cbr>They think I'm telling lies. \u003cbr>I say \u003cbr>It's in the reach of my arms \u003cbr>The span of my hips \u003cbr>The stride of my steps \u003cbr>The curl of my lips. \u003cbr>I'm a woman \u003cbr>Phenomenally \u003cbr>Phenomenal woman \u003cbr>That's me.\u003c/p>\n\u003cp>I walk into a room \u003cbr>Just as cool as you please \u003cbr>And to a man \u003cbr>The fellows stand or \u003cbr>Fall down on their knees \u003cbr>Then they swarm around me \u003cbr>A hive of honey bees. \u003cbr>I say \u003cbr>It's the fire in my eyes \u003cbr>And the flash of my teeth \u003cbr>The swing of my waist \u003cbr>And the joy in my feet. \u003cbr>I'm a woman \u003cbr>Phenomenally \u003cbr>Phenomenal woman \u003cbr>That's me.\u003c/p>\n\u003cp>Men themselves have wondered \u003cbr>What they see in me \u003cbr>They try so much \u003cbr>But they can't touch \u003cbr>My inner mystery. \u003cbr>When I try to show them \u003cbr>They say they still can't see. \u003cbr>I say \u003cbr>It's in the arch of my back \u003cbr>The sun of my smile \u003cbr>The ride of my breasts \u003cbr>The grace of my style. \u003cbr>I'm a woman \u003cbr>Phenomenally \u003cbr>Phenomenal woman \u003cbr>That's me.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Now you understand \u003cbr>Just why my head's not bowed \u003cbr>I don't shout or jump about \u003cbr>Or have to talk real loud \u003cbr>When you see me passing \u003cbr>It ought to make you proud. \u003cbr>I say \u003cbr>It's in the click of my heels \u003cbr>The bend of my hair \u003cbr>The palm of my hand \u003cbr>The need for my care. \u003cbr>'Cause I'm a woman \u003cbr>Phenomenally \u003cbr>Phenomenal woman \u003cbr>That's me.\u003c/p>\n\n",
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"description": ""Pretty women wonder where my secret liesI'm not cute or built to suit a model's fashion size..." - Maya Angelou The minute I saw it, I knew I had to have it and I knew what I had to do. A shoe this captivating, this spectacular, this dramatic and dazzling requires a very special occasion",
"title": "Diner des Femmes Phénoménales | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/girls_the_shoe10-789993.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\"Pretty women wonder where my secret lies\u003cbr>I'm not cute or built to suit a model's fashion size...\" \u003cbr>- Maya Angelou\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/girls_the_shoe1-708079.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>The minute I saw it, I knew I had to have it and I knew what I had to do. A shoe this captivating, this spectacular, this dramatic and dazzling requires a very special occasion and a very special audience. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/girls_the_shoe2-703567.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The minute I saw it, I envisioned it as a magnificent centerpiece perched regally on a bed of flowers commanding attention of everyone around it. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/girls_the_shoe3-799033.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>The minute I saw it, I knew I had to host a girls dinner, a Phenomenal Woman dinner, in homage to this fabulous shoe with a bow of reverance to Maya Angelou and her phenomenal poem.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/girls_the_shoe4-787171.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>Last Friday, nine amies (friends) came over for an official \"girl's night\" chez moi. The most exciting thing for me, besides my uber-sexy centerpiece, was the combination of countries represented around the table. Three Americans, four French, one German, one Italian, and one Singaporean. Ten women from different countries, ten different backgrounds, ten different careers, friends, hobbies and habits. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/girls_the_shoe5-779093.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>And all these ten women came together around a table, toasted to this fabulous shoe, to each other, to new friendships and to Phenomenal Women everywhere. It was a magical evening.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/girls_the_shoe7-769490.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>Les femmes phenomenal...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/girls_phenomenal_women-714041.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>I knew that this evening deserved a very special menu. When I was back in San Francisco at Thanksgiving, I visited my friends Katie and Chris in St. Helena and, as usual, they made a delicious dinner seemingly effortlessly as we gathered in the kitchen, drinking wine and snacking on foie gras. Home-made squash raviolis in a white wine broth just about took my breath away. Katie made the filling while Chris rolled the pasta and I filled the divots and cut them apart. They were so delicious, I decided to try to recreate them for my Phenomenal Woman dinner. \u003c/p>\n\u003cp>After the most miserable flight of my life -- 36 hours, 4 stops, rain delays, circling over Wisconsin, a refueling stop in Rockford Illinois, 2 missed connections, lost luggage, stolen items, no water and cranky flight attendants -- I arrived back in Paris a day late on Wednesday night, sick as a chien (dog) about to cough up a lung. On Thursday late afternoon, it was raining and cold and I knew I had to shop but didn't dare try to trek around town on the subway, guaranteeing another week in bed. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_mise-en-place2.jpg\">\u003c/p>\n\u003cp>So I hailed a cab, with our first stop at \u003ca href=\"http://www.jphevin.com/\">\u003cb>Jean-Paul Hevin\u003c/b>\u003c/a> on rue St Honore to purchase his fabulous chocolate shoe. Second stop was to \u003ca href=\"http://www.e-dehillerin.fr/index.php\">\u003cb>Dehillerin\u003c/b>\u003c/a> for a pasta machine. 60 euros later (yikes! twice the price as in the US!) I headed for \u003ca href=\"http://www.lavaissellerie.net/\">\u003cb>La Vaissellerie\u003c/b>\u003c/a>, one of my favorite stores in Paris. It is filled from floor to ceiling with a gazillion dishes, plates, utensils and culinary gadgets. If I ever wine the lotto, I am going to walk in and order one of everything. Ten large wide bowls, perfect for my raviolis, and I was ready to head home, cough up my other lung and collapse. \u003c/p>\n\u003cp>Up the next morning, I headed to the market, made my rounds to \u003ca href=\"http://cucinatestarossa.blogs.com/weblog/2006/10/les_fermiers_de.html\">\u003cb>tous mes fermiers\u003c/b>\u003c/a> then back home to start chopping and kneading and rolling and sauteing. My friend Virginie came a few hours early to help with the final mad rush. She chopped and stirred and plated and took on her assignment of de-seeding a pomegranate with great gusto. It was her first time seeing a pomegranate up close and personal. The pomegranates I bought at the farmer's market across the street actually came from California, which accounts for the 5 euro ($6.65! ouch!) price tag on each! \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_virginie2.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_virginie3.jpg\">\u003c/p>\n\u003cp>By 4pm I was covered head to toe in flour, kneading dough, rolling dough, rolling out sheets of pasta, filling pasta and making raviolis. I made one batch with flour and egg and a second batch I made with flour, egg and pureed beet for a beautiful deep red color. \u003c/p>\n\u003cp>The filling I made with roasted pumpkin and other winter squash, ricotta, sauteed onions, garlic, parsley, and proscuitto. I had to squeeze the heck out of the squash and pumpkin to get all the juice out otherwise it would make the raviolis soggy sponges.\u003c/p>\n\u003cp>For the broth, I sauteed more finely chopped onions in olive oil and parsley, deglazed with white wine and added chicken broth. After cooking the ravioli in water I added them to the broth, then served them in a hot bowl in the broth with a quick grate of fresh Parmagiano. \"Hot food, hot plate, cold food, cold plate,\" admonished Chef Henri to his twenty-four stumbling students. \u003c/p>\n\u003cp>For the next course I served a salad that I found when flipping through \u003ca href=\"http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FSunday-Suppers-Lucques-Seasonal-Recipes%2Fdp%2F1400042151%2Fsr%3D8-1%2Fqid%3D1165437491%3Fie%3DUTF8%26s%3Dbooks&tag=cucinatestaro-20&linkCode=ur2&camp=1789&creative=9325\">\u003cb>Sunday Supper at Lucques\u003c/b>\u003c/a> just before leaving for the airport -- a combination of arugula, persimmons, pomegranate seeds, and roasted hazelnuts. I drizzled a light Clementine vinaigrette over the top and served it after the raviolis. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_arugula.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_hazelnuts.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_pomegranate_clement1.jpg\">\u003c/p>\n\u003cp>A stellar cheese plate from both Philippe and Madame Leitao at the market included a Tomme de Cumin, Bleu de Queyras, Chevre au Figues, a brebis, and a chevre wrapped in grape leaves. \u003c/p>\n\u003cp>Now if you remember from past posts, I am pastrily-challenged. As inept as one can get with a whisk, would be an understatement. And for the first time, a chocolate dessert turned out perfect for me! I was beyond giddy. I selected a tried and true flourless chocolate cake recipe I learned, again, from my first cooking classes at HomeChef. I wanted to use my two large bottomless heart molds but my cookie sheet was warped so the chocolate leaked out. I quickly maneuvered the batter back in the bowl and grabbed my silicon heart shaped mold sheet. I filled the little hearts and popped them in the oven along with a few Hail Mary's. Thirty minutes later they were ready. A scoop of my home made vanilla-persimmon-pomegranate ice cream, a swirl of leftover chocolate batter and a few raspberries and it chocolate a-go-go! A decadent ending to a great evening.\u003c/p>\n\u003cp>\u003cb>\u003ci>Voila le menu\u003c/i>\u003c/b>...\u003c/p>\n\u003cp>\u003cb>Femme Phénoménale! Phenomenal Woman!\u003c/b>\u003cbr>Vendredi, 1 Decembre 2006\u003cbr>chez Laura\u003c/p>\n\u003cp>\u003ci>Moet & Chandon Champagne Brut Imperial\u003c/i>\u003c/p>\n\u003cp>\u003cb>Pate a l'Armignac\u003c/b> - Pate with Armignac\u003cbr>\u003cb>Saumon Fume sur Brioche avec Creme Fraiche au Citron\u003c/b> - Smoked Salmon on Toasted Brioche topped with Lemon Creme Fraiche\u003cbr>\u003cb>Endive avec Roquefort et Framboises\u003c/b> - Endive with Roquefort and Raspberries\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_app_endive_roq_rasp.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_app_salmon_pate.jpg\">\u003c/p>\n\u003cp>\u003ci>Domaine de Banneret, Chateauneuf du Pape 2001\u003c/i>\u003c/p>\n\u003cp>\u003cb>Ravioli a la Courges d'Hiver dans un Court-Boullion au Vin Blanc\u003c/b> - Winter Squash Ravioli in a White Wine Broth \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_ravioli_table.jpg\">\u003c/p>\n\u003cp>\u003cb>Salade de Roquet, Kakis, Pepins de Grenade, et Noisettes Grillees avec une Vinaigrette aux Clementines\u003c/b> - Salad of Arugula, Persimmons, Pomegranate Seeds and Roasted Hazelnuts in a Clementine Vinaigrette\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_salad.jpg\">\u003c/p>\n\u003cp>\u003cb>Assiette de Fromages\u003c/b> - Plate of Assorted Cheeses\u003c/p>\n\u003cp>\u003cb>Decadence de Chocolat et Cognac\u003c/b> - Chocolate-Cognac Decadence Cake\u003cbr>\u003cb>Glace a la Vanille Faite Maison\u003c/b> - Home Made Vanilla Ice Cream\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_dessert2_300.jpg\"> \u003c/p>\n\u003cp>\u003cb>\u003ci>Voila les recettes\u003c/i>\u003c/b>...\u003c/p>\n\u003cp>\u003cb>Basic Pasta\u003c/b>\u003cbr>\u003ci>- adapted from HomeChef\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_ravioli1.jpg\">\u003c/p>\n\u003cp>1 cup flour\u003cbr>1 egg\u003cbr>olive oil (as needed if too dry)\u003c/p>\n\u003cp>1. Pour the flour into a large glass bowl\u003c/p>\n\u003cp>2. Make a well in the center and crack the egg into the well.\u003c/p>\n\u003cp>3. With a fork, gently whisk the egg the gradually incorporate the flour from the inside of the well.\u003c/p>\n\u003cp>4. Incorporate as much flour as possible. If it's too dry, add a few drops of olive oil at a time. If it's too wet, then slowly add more flour. \u003c/p>\n\u003cp>5. Form a ball and let it rest in the fridge for a minimum of 30 minutes.\u003c/p>\n\u003cp>6. Cut it into 1/4s. Take 1/4 of the dough and place the rest in a zip lock bag to keep moist. \u003c/p>\n\u003cp>7. To knead the dough, run it through the widest setting on a pasta machine until it is smooth.\u003c/p>\n\u003cp>\u003cb>To make the raviolis\u003c/b>:\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/girls_filling6-766647.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>8. Begin rolling the dough through the machine from the widest to narrowest and stop at the desired thickness. For the raviolis, I stopped at the 2nd to the last slot.\u003c/p>\n\u003cp>9. Lay the sheet of dough over the ravioli mold\u003c/p>\n\u003cp>10. Drop in the filling and brush the exposed dough with egg wash.\u003c/p>\n\u003cp>11. Place a top sheet of pasta and press down with the mold. \u003c/p>\n\u003cp>12. Separate the squares and place on a floured towel or cookie sheet.\u003c/p>\n\u003cp>13. To cook, drop gently in boiling, salted water for just a few minutes. \u003c/p>\n\u003cp>\u003cb>To make the beet pasta\u003c/b>: Puree 1/2 beet with 1 egg and combined with 2 cups flour.\u003c/p>\n\u003cp>\u003cb>Ravioli Filling\u003c/b>\u003cbr>\u003ci>- adapted from HomeChef\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/girls_filling5-746485.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>1 pound pumpkin and sweet potato flesh, roasted\u003cbr>olive oil\u003cbr>1/2 onion, finely diced\u003cbr>3-4 cloves garlic, finely chopped\u003cbr>1/4 bunch parsley leaves, finely chopped\u003cbr>1 tablespoon oregano, finely chopped\u003cbr>2-3 slices proscuitto, finely chopped (easier to cut if frozen)\u003cbr>1 cup ricotta\u003cbr>1 egg yolk\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_squash1.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_squash2.jpg\">\u003c/p>\n\u003cp>1. Roast pumpkin and squash in a 400F oven until just starting to brown. Roll in a think cotton towel and squeeze out as much water as possible.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/girls_filling1-726819.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/girls_filling2-742898.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>2. Saute the onion and garlic for a few minutes, then add the proscuitto and parsley.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/girls_filling3-760576.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>3. Combine everything in a large bowl. Season to taste. You probably won't need much salt as the proscuitto is salty but you will most likely need some fresh ground pepper. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/girls_filling4-782210.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cb>Chocolate Heart\u003c/b>\u003cbr>\u003ci>- adapted from HomeChef\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_dessert1.jpg\">\u003c/p>\n\u003cp>2/3 cup sugar\u003cbr>1/4 cup cognac\u003cbr>6 oz (170 gr) bittersweet chocolate (I used 70%)\u003cbr>4 oz (115 gr) butter\u003cbr>3 eggs\u003cbr>2-1/2 teaspoons flour\u003c/p>\n\u003cp>1. Heat oven to 350F.\u003c/p>\n\u003cp>2. In a small bowl, combine the sugar and cognac and dissolve.\u003c/p>\n\u003cp>3. In a double boiler, melt the chocolate and butter, then add the sugar-cognac mixture.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/girls_chocolate.jpg\">\u003c/p>\n\u003cp>4. In a glass bowl, whisk the eggs then add the flour and whisk until combined. Add to the chocolate mixture and combine. \u003c/p>\n\u003cp>5. Pour into an 8-heart silicon mold (or a buttered, parchment-lined 8\" cake pan) and set on a cookie sheet with sides to hold a water bath.\u003c/p>\n\u003cp>6. Bake for 30 minutes\u003c/p>\n\u003cp>\u003cb>\u003ci>Voila le poem\u003c/i>\u003c/b>...\u003c/p>\n\u003cp>\u003cb>Phenomenal Woman\u003c/b>\u003cbr>by Maya Angelou\u003c/p>\n\u003cp>Pretty women wonder \u003cbr>where my secret lies\u003cbr>I'm not cute or built \u003cbr>to suit a model's fashion size\u003cbr>But when I start to tell them \u003cbr>They think I'm telling lies. \u003cbr>I say \u003cbr>It's in the reach of my arms \u003cbr>The span of my hips \u003cbr>The stride of my steps \u003cbr>The curl of my lips. \u003cbr>I'm a woman \u003cbr>Phenomenally \u003cbr>Phenomenal woman \u003cbr>That's me.\u003c/p>\n\u003cp>I walk into a room \u003cbr>Just as cool as you please \u003cbr>And to a man \u003cbr>The fellows stand or \u003cbr>Fall down on their knees \u003cbr>Then they swarm around me \u003cbr>A hive of honey bees. \u003cbr>I say \u003cbr>It's the fire in my eyes \u003cbr>And the flash of my teeth \u003cbr>The swing of my waist \u003cbr>And the joy in my feet. \u003cbr>I'm a woman \u003cbr>Phenomenally \u003cbr>Phenomenal woman \u003cbr>That's me.\u003c/p>\n\u003cp>Men themselves have wondered \u003cbr>What they see in me \u003cbr>They try so much \u003cbr>But they can't touch \u003cbr>My inner mystery. \u003cbr>When I try to show them \u003cbr>They say they still can't see. \u003cbr>I say \u003cbr>It's in the arch of my back \u003cbr>The sun of my smile \u003cbr>The ride of my breasts \u003cbr>The grace of my style. \u003cbr>I'm a woman \u003cbr>Phenomenally \u003cbr>Phenomenal woman \u003cbr>That's me.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now you understand \u003cbr>Just why my head's not bowed \u003cbr>I don't shout or jump about \u003cbr>Or have to talk real loud \u003cbr>When you see me passing \u003cbr>It ought to make you proud. \u003cbr>I say \u003cbr>It's in the click of my heels \u003cbr>The bend of my hair \u003cbr>The palm of my hand \u003cbr>The need for my care. \u003cbr>'Cause I'm a woman \u003cbr>Phenomenally \u003cbr>Phenomenal woman \u003cbr>That's me.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ball-703681.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ball-795435.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The holidays are here. Ready or not. As the calendar year acclerates head long towards its own oblivion, we find ourselves embracing-- or bracing for-- the inevitable season of parties.\u003c/p>\n\u003cp>Like caroling, office parties can be among the most dreaded-- or intriguing-- of holiday activites. All the atrocities these last and longest nights of the year compel us commit-- over-eating, binge-drinking, sleeping with intoxicated co-worker(s)-- can and often will be done in plain view of all your colleagues, their spouses and your boss.\u003c/p>\n\u003cp>Are you ready?\u003c/p>\n\u003cp>If you find yourself in charge of planning such a party, be of good cheer. Office parties can be fun. If you find the word \u003ca href=\"http://wordnet.princeton.edu/perl/webwn?s=fun\">\"fun\"\u003c/a> a bit hard to swallow, then let's say informational-- you can find out a lot about your co-workers or employees by the way they eat, drink and talk to you under the influence of alcohol. I should know-- I work several of them every season. Adding up all my years as a professional waiter, I would estimate the number of office parties I've observed to be in the low hundreds. My offering to you this week is a practical guide of what to do and what not to do to make your festivities as festive and as low pressure as possible.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Find a good restaurant at which to host. By good I do not necessarily mean upscale. Find one that will suit your needs and your budget best. And do it early. If you haven't found one by now, it is most likely too late. Start looking next year around June or July to get the time slot you want. If you're still haven't found a place or looking for next year, you might to start by looking \u003ca href=\"http://www.opentable.com/info/banquets.aspx?m=4\">here\u003c/a>.\u003c/p>\n\u003cp>If you plan on entertaining on a large scale, meaning any number of guests higher than 12 consider either renting a private dining room or part or all of the venue of your choice. Other diners won't want to share in your holiday cheer-- they have enough of their own to contend with. If the restaurant has a banquet manager, he or she will be your best friend and guide you through the process.\u003c/p>\n\u003cp>Select a banquet-style menu. This may be actually required of you. Off-the-menu ordering for a party of 20, 40 or 100 would cause many restaurant kitchens to break down and cry. Banquet menus allow a chef to plan ahead for your arrival. The benefits to you include:\u003c/p>\n\u003cp>The practicality of having food pre-selected, which allows your guests to concentrate\u003cbr>on each other rather than the menu and allows your servers to spend more time enabling you to have fun. And I do mean enable.\u003c/p>\n\u003cp>A pre-selected menu gives you better control over spending. $25.00 per person?\u003cbr>$100.00? It's your budget, you choose.\u003c/p>\n\u003cp>Decide what sort of alcohol will be served prior to the party date. Wine and beer only? Not uncommon. Full bar available? You decide. If offering cocktails and budget is a concern, be sure to instruct your servers as to what type of drinks your guests may have. Top Shelf liquor? I've seen greedy waiters and guests conspire to order $125.00 snifters of \u003ca href=\"http://www.nndb.com/people/404/000086146/\">Louis XIII\u003c/a> \u003ca href=\"http://www.remy.com/remy_site/classic/our_cognac/louisabout.htm\">cognac\u003c/a> and charge it to the host.\u003c/p>\n\u003cp>If you are the boss and a teatotaler, I strongly advise imposing the same sanctions on your employees. Even if it is a luncheon. I don't care if it's a work day, this is a holiday party. Let them live a little. They will like you more for it, if that is important to you.\u003c/p>\n\u003cp>If there is a food and beverage minimum to meet and you are concerned about exceeding it for budgetary reasons, tell your server of your concern. For example, if wine is to be served for a party of twenty people, ten bottles should be on hand-- half a bottle of wine per person is the general rule. Tell your waiter to inform you when the tenth bottle is opened and proceed from there.\u003c/p>\n\u003cp>Also, ask the waiter to let you know when you are nearing your minimum. A good waiter can be your closest ally in these party situations. Your welfare will be taken into account, not only because he or she is a professional, but because you are the one paying the bill. One thing I must add here is that, as a salesperson living off an often arbitrary percentage of his or her commission, it is counter-intuitive for a server to actuall find ways of saving you money. If your server has helped you keep your bill from reaching budget-busting heights--sometimes hundreds of dollars-- you should take into account that he or she has saved you a lot of money and show your appreciation financially. An additional $50.00 or $100.00 tacked onto the tip is a nice touch and a show of good will. If your server is apathetic, you could be in trouble.\u003c/p>\n\u003cp>Again, if money is a concern, skip the bottled water. The \u003ca href=\"http://www.hetchhetchy.org/\">Hetch Hetchy\u003c/a> reservoir is one of the best sources of drinking water in country. The bill for mineral water can reach $100.00 or more. As a server, I'd rather see my host spend his or her money on a better wine. Speaking of...\u003c/p>\n\u003cp>Everybody seems to want Pinot Noirs these days. I, like everyone else I know, blame the film \u003ca href=\"http://www.rottentomatoes.com/m/sideways/\">Sideways\u003c/a> for this. I take that back. I blame people who don't know anything about wine who saw the film. Not in on the \u003ca href=\"http://www.wine-journal.com/cheval.html\">little joke\u003c/a>, they drove the Merlot market into the ground and Pinot Noir prices through the roof with their demands. I happen to love Pinot Noir, but guess what? People drink A LOT of it. Since it is higher in acid than, say, Cabernet Sauvignon, people will keep drinking and drinking and drinking, which can be fun...and expensive.\u003c/p>\n\u003cp>Chardonnay? I have nothing against this grape either. It's just that it seems to be the go-to grape for people wanting white wine. Always. It is not a boring grape by nature, but its omnipresence sadly makes it so. If you think the demand is so high for Chardonnay and insist upon having it, fine. But please let me fill you in on a little secret. Many people ask for Chardonnay because, chances are, they couldn't tell you the name of any other white grape. Show some originality. Exhibit a little flair. Ask the beverage director which wines will best serve both your menu and your budget. Often, European wines-- especially whites-- are a better choice for party drinking than California Chardonnay. Serve something with an approachable nose and an unpronouncable name. \u003ca href=\"http://www.wineroads.gr/en/varieties.asp?vid=18\">Moschofilero\u003c/a>, \u003ca href=\"http://www.wineanorak.com/grunerveltliner.htm\">Gruner Veltiner\u003c/a>. It will give your guests something to talk about other than pipelines and quarterly reports.\u003c/p>\n\u003cp>Should you be the type of person who likes to decorate, at least see the space in which you are planning to entertain before hauling out the holly. Many restaurants will most likely have their own carefully chosen holiday decor and take offense to your need to tart it up a bit. Flowers are a nice touch, but keep them low key. Last week, I was in charge of a party of 41 people who agreed to pack into a private space designed to hold 30 comfortably. They had been warned. They were good people, I enjoyed them. But when the hostess asked if we could cram yet another small table in to showcase the gingerbread mega-mansion some of her co-workers had made, my confidence in her decision-making ablilities was badly shaken. The holidays seem to fill some people with unreasonable expectations. Keep it simple. Keep your reality in check, please.\u003c/p>\n\u003cp>Another important decorating tip-- You may think \u003ca href=\"http://www.riptaylor.com/\">confetti\u003c/a> strewn about your holiday tables is fun, but the person who pierces the roof of his or her mouth on the edge of a tiny Christmas star or snowflake might disagree with you. If you find cute a necessary component of Christmas, please confine your seasonal decorating to your own holiday theme sweater.\u003c/p>\n\u003cp>I leave the rest up to you.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Best of luck.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Find a good restaurant at which to host. By good I do not necessarily mean upscale. Find one that will suit your needs and your budget best. And do it early. If you haven't found one by now, it is most likely too late. Start looking next year around June or July to get the time slot you want. If you're still haven't found a place or looking for next year, you might to start by looking \u003ca href=\"http://www.opentable.com/info/banquets.aspx?m=4\">here\u003c/a>.\u003c/p>\n\u003cp>If you plan on entertaining on a large scale, meaning any number of guests higher than 12 consider either renting a private dining room or part or all of the venue of your choice. Other diners won't want to share in your holiday cheer-- they have enough of their own to contend with. If the restaurant has a banquet manager, he or she will be your best friend and guide you through the process.\u003c/p>\n\u003cp>Select a banquet-style menu. This may be actually required of you. Off-the-menu ordering for a party of 20, 40 or 100 would cause many restaurant kitchens to break down and cry. Banquet menus allow a chef to plan ahead for your arrival. The benefits to you include:\u003c/p>\n\u003cp>The practicality of having food pre-selected, which allows your guests to concentrate\u003cbr>on each other rather than the menu and allows your servers to spend more time enabling you to have fun. And I do mean enable.\u003c/p>\n\u003cp>A pre-selected menu gives you better control over spending. $25.00 per person?\u003cbr>$100.00? It's your budget, you choose.\u003c/p>\n\u003cp>Decide what sort of alcohol will be served prior to the party date. Wine and beer only? Not uncommon. Full bar available? You decide. If offering cocktails and budget is a concern, be sure to instruct your servers as to what type of drinks your guests may have. Top Shelf liquor? I've seen greedy waiters and guests conspire to order $125.00 snifters of \u003ca href=\"http://www.nndb.com/people/404/000086146/\">Louis XIII\u003c/a> \u003ca href=\"http://www.remy.com/remy_site/classic/our_cognac/louisabout.htm\">cognac\u003c/a> and charge it to the host.\u003c/p>\n\u003cp>If you are the boss and a teatotaler, I strongly advise imposing the same sanctions on your employees. Even if it is a luncheon. I don't care if it's a work day, this is a holiday party. Let them live a little. They will like you more for it, if that is important to you.\u003c/p>\n\u003cp>If there is a food and beverage minimum to meet and you are concerned about exceeding it for budgetary reasons, tell your server of your concern. For example, if wine is to be served for a party of twenty people, ten bottles should be on hand-- half a bottle of wine per person is the general rule. Tell your waiter to inform you when the tenth bottle is opened and proceed from there.\u003c/p>\n\u003cp>Also, ask the waiter to let you know when you are nearing your minimum. A good waiter can be your closest ally in these party situations. Your welfare will be taken into account, not only because he or she is a professional, but because you are the one paying the bill. One thing I must add here is that, as a salesperson living off an often arbitrary percentage of his or her commission, it is counter-intuitive for a server to actuall find ways of saving you money. If your server has helped you keep your bill from reaching budget-busting heights--sometimes hundreds of dollars-- you should take into account that he or she has saved you a lot of money and show your appreciation financially. An additional $50.00 or $100.00 tacked onto the tip is a nice touch and a show of good will. If your server is apathetic, you could be in trouble.\u003c/p>\n\u003cp>Again, if money is a concern, skip the bottled water. The \u003ca href=\"http://www.hetchhetchy.org/\">Hetch Hetchy\u003c/a> reservoir is one of the best sources of drinking water in country. The bill for mineral water can reach $100.00 or more. As a server, I'd rather see my host spend his or her money on a better wine. Speaking of...\u003c/p>\n\u003cp>Everybody seems to want Pinot Noirs these days. I, like everyone else I know, blame the film \u003ca href=\"http://www.rottentomatoes.com/m/sideways/\">Sideways\u003c/a> for this. I take that back. I blame people who don't know anything about wine who saw the film. Not in on the \u003ca href=\"http://www.wine-journal.com/cheval.html\">little joke\u003c/a>, they drove the Merlot market into the ground and Pinot Noir prices through the roof with their demands. I happen to love Pinot Noir, but guess what? People drink A LOT of it. Since it is higher in acid than, say, Cabernet Sauvignon, people will keep drinking and drinking and drinking, which can be fun...and expensive.\u003c/p>\n\u003cp>Chardonnay? I have nothing against this grape either. It's just that it seems to be the go-to grape for people wanting white wine. Always. It is not a boring grape by nature, but its omnipresence sadly makes it so. If you think the demand is so high for Chardonnay and insist upon having it, fine. But please let me fill you in on a little secret. Many people ask for Chardonnay because, chances are, they couldn't tell you the name of any other white grape. Show some originality. Exhibit a little flair. Ask the beverage director which wines will best serve both your menu and your budget. Often, European wines-- especially whites-- are a better choice for party drinking than California Chardonnay. Serve something with an approachable nose and an unpronouncable name. \u003ca href=\"http://www.wineroads.gr/en/varieties.asp?vid=18\">Moschofilero\u003c/a>, \u003ca href=\"http://www.wineanorak.com/grunerveltliner.htm\">Gruner Veltiner\u003c/a>. It will give your guests something to talk about other than pipelines and quarterly reports.\u003c/p>\n\u003cp>Should you be the type of person who likes to decorate, at least see the space in which you are planning to entertain before hauling out the holly. Many restaurants will most likely have their own carefully chosen holiday decor and take offense to your need to tart it up a bit. Flowers are a nice touch, but keep them low key. Last week, I was in charge of a party of 41 people who agreed to pack into a private space designed to hold 30 comfortably. They had been warned. They were good people, I enjoyed them. But when the hostess asked if we could cram yet another small table in to showcase the gingerbread mega-mansion some of her co-workers had made, my confidence in her decision-making ablilities was badly shaken. The holidays seem to fill some people with unreasonable expectations. Keep it simple. Keep your reality in check, please.\u003c/p>\n\u003cp>Another important decorating tip-- You may think \u003ca href=\"http://www.riptaylor.com/\">confetti\u003c/a> strewn about your holiday tables is fun, but the person who pierces the roof of his or her mouth on the edge of a tiny Christmas star or snowflake might disagree with you. If you find cute a necessary component of Christmas, please confine your seasonal decorating to your own holiday theme sweater.\u003c/p>\n\u003cp>I leave the rest up to you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/Persimmon2-772239.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/Persimmon2-771306.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Obviously, \u003cb>\u003ca href=\"http://www.grubreport.com/alacarte/cocktailsmarts.html\">I drink a lot of cocktails\u003c/a>\u003c/b>. And as such, I keep my liver to the ground, seeking out new cocktails, new mixes, and new flavors. Last week I was at the \u003cb>\u003ca href=\"http://www.squareonevodka.com\">Square One Organic Vodka\u003c/a>\u003c/b>-sponsored \u003cb>\u003ca href=\"http://www.smartsco.com/\">SmartsCo\u003c/a>\u003c/b>-\u003cb>\u003ca href=\"http://www.charlescomm.com/\">Charles Communications\u003c/a>\u003c/b> holiday party, and I sucked on a cocktail that I could only describe as a shiny glass of California Christmas.\u003c/p>\n\u003cp>Made with bright, fresh Fuyu persimmon juice, the cocktail was a glowing orange with dark little specks floating on the top (I'll come back to those fabulous specks). Taking a sip, my mouth and nose were not only suffused by juicy, slippery persimmony goodness, but also with spices. Cinnamon?! Nutmeg?! Ginger?! I marched right up to the mixologist and begged to know what was in there. He smiled as I tumbled out with, \"I think, nutmeg?\" He confirmed nutmeg, ginger, a caramelized sugar syrup, and those fabulous specks? Vanilla bean! Of course! I would have dramatically slapped my forehead if I wasn't already reaching for another glass of the stuff.\u003c/p>\n\u003cp>I've made a snap decision: when it comes to cocktails, persimmons are the new pomegranates. Not having good access to them in Boston, I only started eating persimmons when I moved out to California -- the land of good and plenty -- but while I have eaten persimmons in salads, desserts, and savory preparations, I had yet to \u003ci>drink\u003c/i> persimmons. Consider me transformed and transfixed.\u003c/p>\n\u003cp>I got in touch with Allison Evanow -- CEO and Founder of Square One Vodka -- who bartended while getting her MBA and is the mastermind behind this most sumptuous, most celebratory cocktail. She told me she dubbed it the \"Golden Gate\" because of its remarkable color. (When this cocktail sweeps the nation, as it surely must, it will be called the \"Square 'simmon.\") Allison also explained that she usually takes a \"food approach\" to making cocktails and this one does require more kitchen fury than simply shaking or stirring and straining. For one thing, the sugar syrup is no simple affair, it's actually a caramelized sugar syrup burnished to a lusty golden hue. Also, the persimmons have to be juiced and strained before being plied with the clean and organic vodka. Always thinking like a cook, Allison dropped this little tip, \"the leftover pulp that doesn't make it into the base juice would be incredible as a 'jam' on some local artisanal bread for breakfast toast!\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Allison confirmed that the other ingredients were crystallized ginger, vanilla bean, and nutmeg. Regarding the vanilla bean, Allison confessed, \"[I] love the vanilla bean flecks in it, so I chose not to garnish it as I don't think it needs it with all the other bean flecks floating in there!\" Check out the \u003cb>\u003ca href=\"http://www.squareonevodka.com/TownSquare/TS_MixologyArt/TS_aromatic.html\">recipe\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>Bay Area bartenders, listen to me: you need this cocktail. \u003c/p>\n\u003cp>Now. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Please?\u003c/p>\n\n",
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"description": "Obviously, I drink a lot of cocktails. And as such, I keep my liver to the ground, seeking out new cocktails, new mixes, and new flavors. Last week I was at the Square One Organic Vodka-sponsored SmartsCo-Charles Communications holiday party, and I sucked on a cocktail that I could only describe as a shiny glass",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/Persimmon2-772239.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/Persimmon2-771306.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Obviously, \u003cb>\u003ca href=\"http://www.grubreport.com/alacarte/cocktailsmarts.html\">I drink a lot of cocktails\u003c/a>\u003c/b>. And as such, I keep my liver to the ground, seeking out new cocktails, new mixes, and new flavors. Last week I was at the \u003cb>\u003ca href=\"http://www.squareonevodka.com\">Square One Organic Vodka\u003c/a>\u003c/b>-sponsored \u003cb>\u003ca href=\"http://www.smartsco.com/\">SmartsCo\u003c/a>\u003c/b>-\u003cb>\u003ca href=\"http://www.charlescomm.com/\">Charles Communications\u003c/a>\u003c/b> holiday party, and I sucked on a cocktail that I could only describe as a shiny glass of California Christmas.\u003c/p>\n\u003cp>Made with bright, fresh Fuyu persimmon juice, the cocktail was a glowing orange with dark little specks floating on the top (I'll come back to those fabulous specks). Taking a sip, my mouth and nose were not only suffused by juicy, slippery persimmony goodness, but also with spices. Cinnamon?! Nutmeg?! Ginger?! I marched right up to the mixologist and begged to know what was in there. He smiled as I tumbled out with, \"I think, nutmeg?\" He confirmed nutmeg, ginger, a caramelized sugar syrup, and those fabulous specks? Vanilla bean! Of course! I would have dramatically slapped my forehead if I wasn't already reaching for another glass of the stuff.\u003c/p>\n\u003cp>I've made a snap decision: when it comes to cocktails, persimmons are the new pomegranates. Not having good access to them in Boston, I only started eating persimmons when I moved out to California -- the land of good and plenty -- but while I have eaten persimmons in salads, desserts, and savory preparations, I had yet to \u003ci>drink\u003c/i> persimmons. Consider me transformed and transfixed.\u003c/p>\n\u003cp>I got in touch with Allison Evanow -- CEO and Founder of Square One Vodka -- who bartended while getting her MBA and is the mastermind behind this most sumptuous, most celebratory cocktail. She told me she dubbed it the \"Golden Gate\" because of its remarkable color. (When this cocktail sweeps the nation, as it surely must, it will be called the \"Square 'simmon.\") Allison also explained that she usually takes a \"food approach\" to making cocktails and this one does require more kitchen fury than simply shaking or stirring and straining. For one thing, the sugar syrup is no simple affair, it's actually a caramelized sugar syrup burnished to a lusty golden hue. Also, the persimmons have to be juiced and strained before being plied with the clean and organic vodka. Always thinking like a cook, Allison dropped this little tip, \"the leftover pulp that doesn't make it into the base juice would be incredible as a 'jam' on some local artisanal bread for breakfast toast!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"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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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"science-friday": {
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