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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/dessertbythebook-719545.png\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dessertbythebook-717798.png\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>Has your baking kicked into high gear yet? This season there are cookbooks for just about every kind of baker or wannabe baker. These three each have an unusual twist or two that caught our eye...\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060765356/kqedorg-20\">One Cake, One Hundred Desserts\u003c/a>\u003c/b>\u003cbr>The subtitle of this book is \"Learn One Foolproof Cake Recipe and Make One Hundred Desserts\". This is a twist on the \"Cake Doctor\" books where you mess with a cake mix. Here one simple cake recipe, which is printed on the flap, can be tranformed into practically infinite variations. There are pan cakes, upside-down cakes, cupcakes, layer cakes, roulades, you name it. There are classics like Boston Cream Pie, Tart Tatin, German Chocolate Cake, and Lemon Poppyseed Cake, then there are wacky cakes like Peanut Butter and Jelly Upside Down Cake, Milky Way Cupcakes, Ouzo Fig Cakes and more. This is such a great idea it's hard to imagine no one has come up with a cookbook like this before. \u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580087981/kqedorg-20\">Sweets Soul Food Desserts & Memories\u003c/a>\u003c/b>\u003cbr>The South is known for its desserts and now soul food gets its turn. Author Patty Pinner grew up in her family's restaurant, but her recipes are more about family than restaurant. The recipes range from Mama's Sweet Potato Pie, Lillie Bea's Cherry Cobbler, Grammaw Mariah's Deep-Dish Apple Pie and My My's Pound Cake to more unusual offerings such as Aint Pinky's Cantaloupe Pie, Aint Millie's Graham Cracker Cake and Miss Milie's Little of Nothing Cake. Each recipe comes with a story about the family member it is named after. This down home cookbook is just plain sweet. \u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0821257447/kqedorg-20\">The Sweet Life\u003c/a>\u003c/b>\u003cbr>While this is a restaurant cookbook, the recipes are easy to follow and never overly complicated. Author Kate Zuckerman is a pastry chef at Chanterelle in New York but earlier in her career worked at Firefly in San Franciso. Her style is friendly yet knowledgeable. This a great book if you want to try to make something of restaurant caliber. There are lots of classics here like Chocolate Souffle, Creme Caramel and Crispy, Chewy Chocolate Chip Cookies, but then there are innovative recipes with some creative flair like Goat Cheese and Purple Basil Souffle, White Chocolate and Grapefruit Truffles with Hazelnuts, Brioche Pudding with Truffle Honey and Pineapple Soup with Mango and Passionfruit. The sweet life indeed! This book features plenty of gorgeous photos and essays on ingredients and techniques.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/woman_reading-727862.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>It's persimmon time, and Culinarily Curious gives us a recipe for \u003cstrong>\u003ca href=\"http://culinarycuriosity.blogspot.com/2006/11/nothing-says-festive-like-fruitcake.html\">Persimmon Fruitcake\u003c/a>\u003c/strong>.\u003c/p>\n\u003cblockquote>\u003cp>From the moment that persimmons hit the market each fall well into the Christmas season, barely a weekend went by without the sweet-spicy smell of persimmon cake wafting from the oven as it baked.\u003c/p>\u003c/blockquote>\n\u003cp>Gift guides can be found all over the blogworld these days, and a couple of local bloggers have created their own guides. \u003cstrong>\u003ca href=\"http://www.ethicurean.com/2006/12/04/gift-guide/\">The Ethicurean crew helps us focus on Shopping Local First, and suggests many ecologically conscious gift ideas\u003c/a>\u003c/strong>, and on 101 Cookbooks, \u003cstrong>\u003ca href=\"http://www.101cookbooks.com/archives/001535.html\">Heidi brings us another installment in her several-year gift guide\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://vanillagarlic.blogspot.com/2006/12/interview-with-guy-fieri-part-i.html\">Garrett at Vanilla Garlic interviewed Guy Fieri\u003c/a>\u003c/strong>, winner of \u003cstrong>\u003ca href=\"http://www.foodnetwork.com/food/show_nf/0,2495,FOOD_20096,00.html\">The Next Food Network Star\u003c/a>\u003c/strong>. Guy is opening a restaurant in Sacramento.\u003c/p>\n\u003cblockquote>\u003cp>Tex Wasabi's will be opening up on Arden, east of Howe and will bring some definite fun to the Sacramento dining scene. It also plans to shake up and all preconceived restaurant conceptions you had when you hear is genre: California style sushi and Southern BBQ.\u003c/p>\u003c/blockquote>\n\u003cp>What's the difference between a pumpkin and a squash? \u003cstrong>\u003ca href=\"http://www.worldonaplate.org/world_on_a_plate/2006/11/squash_that_pum.html\">Click on over to World on a Plate\u003c/a>\u003c/strong> as Jeanne tells us all we need to know.\u003c/p>\n\u003cblockquote>\u003cp>Part of the confusion can be cleared up with the definition, pumpkin really only means \"large hard-skinned squash.\" Beyond this the meaning is mostly arrived at by cultural usage of the term. What is considered a pumpkin changes as you travel around the globe and also regionally. Here in the U.S. pumpkin typically refers to the rounded orange squash of any size that is carved for Halloween or pureed for Thanksgiving pie. Bottom line...pumpkins are a type of winter squash.\u003c/p>\u003c/blockquote>\n\u003cp>In an entertaining post, \u003cstrong>\u003ca href=\"http://madeater.blogspot.com/2006/12/cassoulet-cool-casserole-uncool.html\">Cookiecrumb defends the lowly casserole\u003c/a>\u003c/strong> and charges us all to dig out our casserole dishes and add some recipes to our repertoires.\u003c/p>\n\u003cblockquote>\u003cp>I still have my Corning Ware dish with the blue flowers. Not even Saveur managed to scrounge up one of those icons for their photo spread. And if you must know, I got the Corning Ware as a gift for starting a bank account. Back when banks gave gifts. It's that old.\u003c/p>\u003c/blockquote>\n\u003cp>Sara at \u003cstrong>\u003ca href=\"http://exploringsilverspoon.blogspot.com\">Exploring the Silver Spoon\u003c/a>\u003c/strong> is cooking her way through the \u003cstrong>\u003ca href=\"http://www.amazon.com/Silver-Spoon-Phaidon-Press/dp/0714845310/sr=8-2/qid=1165341906/ref=pd_bbs_2/104-4049157-8611138?ie=UTF8&s=books\">Silver Spoon Cookbook\u003c/a>\u003c/strong> and her reviews are inspiring me to pull that cookbook off my shelf and give it a glance. Most recently, \u003cstrong>\u003ca href=\"http://exploringsilverspoon.blogspot.com/2006/11/melanzane-arrosto-broiled-eggplant.html\">Sara reviewed the delicious-looking Broiled Eggplant recipe\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/woman_reading-727862.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>It's persimmon time, and Culinarily Curious gives us a recipe for \u003cstrong>\u003ca href=\"http://culinarycuriosity.blogspot.com/2006/11/nothing-says-festive-like-fruitcake.html\">Persimmon Fruitcake\u003c/a>\u003c/strong>.\u003c/p>\n\u003cblockquote>\u003cp>From the moment that persimmons hit the market each fall well into the Christmas season, barely a weekend went by without the sweet-spicy smell of persimmon cake wafting from the oven as it baked.\u003c/p>\u003c/blockquote>\n\u003cp>Gift guides can be found all over the blogworld these days, and a couple of local bloggers have created their own guides. \u003cstrong>\u003ca href=\"http://www.ethicurean.com/2006/12/04/gift-guide/\">The Ethicurean crew helps us focus on Shopping Local First, and suggests many ecologically conscious gift ideas\u003c/a>\u003c/strong>, and on 101 Cookbooks, \u003cstrong>\u003ca href=\"http://www.101cookbooks.com/archives/001535.html\">Heidi brings us another installment in her several-year gift guide\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://vanillagarlic.blogspot.com/2006/12/interview-with-guy-fieri-part-i.html\">Garrett at Vanilla Garlic interviewed Guy Fieri\u003c/a>\u003c/strong>, winner of \u003cstrong>\u003ca href=\"http://www.foodnetwork.com/food/show_nf/0,2495,FOOD_20096,00.html\">The Next Food Network Star\u003c/a>\u003c/strong>. Guy is opening a restaurant in Sacramento.\u003c/p>\n\u003cblockquote>\u003cp>Tex Wasabi's will be opening up on Arden, east of Howe and will bring some definite fun to the Sacramento dining scene. It also plans to shake up and all preconceived restaurant conceptions you had when you hear is genre: California style sushi and Southern BBQ.\u003c/p>\u003c/blockquote>\n\u003cp>What's the difference between a pumpkin and a squash? \u003cstrong>\u003ca href=\"http://www.worldonaplate.org/world_on_a_plate/2006/11/squash_that_pum.html\">Click on over to World on a Plate\u003c/a>\u003c/strong> as Jeanne tells us all we need to know.\u003c/p>\n\u003cblockquote>\u003cp>Part of the confusion can be cleared up with the definition, pumpkin really only means \"large hard-skinned squash.\" Beyond this the meaning is mostly arrived at by cultural usage of the term. What is considered a pumpkin changes as you travel around the globe and also regionally. Here in the U.S. pumpkin typically refers to the rounded orange squash of any size that is carved for Halloween or pureed for Thanksgiving pie. Bottom line...pumpkins are a type of winter squash.\u003c/p>\u003c/blockquote>\n\u003cp>In an entertaining post, \u003cstrong>\u003ca href=\"http://madeater.blogspot.com/2006/12/cassoulet-cool-casserole-uncool.html\">Cookiecrumb defends the lowly casserole\u003c/a>\u003c/strong> and charges us all to dig out our casserole dishes and add some recipes to our repertoires.\u003c/p>\n\u003cblockquote>\u003cp>I still have my Corning Ware dish with the blue flowers. Not even Saveur managed to scrounge up one of those icons for their photo spread. And if you must know, I got the Corning Ware as a gift for starting a bank account. Back when banks gave gifts. It's that old.\u003c/p>\u003c/blockquote>\n\u003cp>Sara at \u003cstrong>\u003ca href=\"http://exploringsilverspoon.blogspot.com\">Exploring the Silver Spoon\u003c/a>\u003c/strong> is cooking her way through the \u003cstrong>\u003ca href=\"http://www.amazon.com/Silver-Spoon-Phaidon-Press/dp/0714845310/sr=8-2/qid=1165341906/ref=pd_bbs_2/104-4049157-8611138?ie=UTF8&s=books\">Silver Spoon Cookbook\u003c/a>\u003c/strong> and her reviews are inspiring me to pull that cookbook off my shelf and give it a glance. Most recently, \u003cstrong>\u003ca href=\"http://exploringsilverspoon.blogspot.com/2006/11/melanzane-arrosto-broiled-eggplant.html\">Sara reviewed the delicious-looking Broiled Eggplant recipe\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "June Taylor Opens The Still Room To The Public",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/junetaylor.jpg\">\u003c/p>\n\u003cp>In \u003ca href=\"http://www.kqed.org/weblog/food/2006/11/holiday-gifts-for-your-food-loving.jsp\">lieu of food gift giving\u003c/a>, June Taylor, the Bay Area's darling jam, marmalade and all around fruit artisan, has opened the doors to her \u003ca href=\"http://www.junetaylorjams.com/index.htm\">Still Room\u003c/a> for retail sales. \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/03/the_best_marmal.html\">June Taylor's kitchen\u003c/a> is located a few blocks south of \u003ca href=\"http://www.4thstreetshop.com/\">4th street\u003c/a>'s main shopping drag, around the corner from the famous \u003ca href=\"http://www.vikdistributors.com/chaat/chaatMenu.html\">Vik's Distributors\u003c/a> chaat house.\u003c/p>\n\u003cp>For those of you San Franciscans who, if so inclined to wake early on a Saturday, get to the Ferry Plaza Farmers' Market regularly, buying June Taylors' fruit conserves and syrups in person, and tasting all of them, is easy. But maybe, like so many others, you like to sleep in, aren't parked in front, or have no interest in carrying a box of glass jars through the bustling crowds.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_8312.JPG\">\u003c/p>\n\u003cp>The Still Room's holiday hours might well be one of the ways you want to buy local, seasonal gifts directly from the actual people who produce them. Through Christmas, June Taylor will be open for walk-in sales: Friday: 12-4 pm, Saturdays: 11-4 pm, Sundays: 11-4pm.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And if you're interested in getting thorough hands-on experience making marmalade with the woman herself, \u003ca href=\"http://www.junetaylorjams.com/events/events.htm\">follow this link\u003c/a> to sign up for one of her winter classes. Last year \u003ca href=\"http://www.obsessionwithfood.com/2006_04_01_blog-archive.html#114583334636870453\">I was one\u003c/a> of many \u003ca href=\"http://www.elise.com/recipes/archives/001860making_marmalade_with_june_taylor.php\">fortunate students\u003c/a> to catch a glimpse into how she seamlessly balances sweet, sour and bitter citrus fruits, creating possibly the last artisinally made marmalade in the world; made by hand, in very small batches, no two jars are exactly the same. And if you take the class you'll get to take home a jar of what your class preps, cooks and bottles!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_8308.JPG\">\u003c/p>\n\u003cp>\u003ca href=\"http://eggbeater.typepad.com/shuna/2005/12/i_am_trying_to_.html\">I'm not a big fan of shopping\u003c/a> with the crowds. But if I had to, I'd choose 4th street in Berkeley over a mall or merely catalog shopping. For the food lover, this area offers a plethora of lunch, dinner and snack options.\u003c/p>\n\u003cp>Clean, soul-satisfying Japanese influenced meals can be eaten at \u003ca href=\"http://www.4thstreetshop.com/pages/o_chame.html\">O Chame\u003c/a>. Bold, fresh Mexican food from the people who brought us \u003ca href=\"http://donatomas.com/\">Dona Tomas\u003c/a>, can be found at Tacubaya. High end foodstuffs at \u003ca href=\"http://www.rockridgemarkethall.com/pastashop/fourth.html\">The Pasta Shop\u003c/a>, hearty charcuterie at \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a>, strong coffee at Peet's, visually delicious objects at \u003ca href=\"http://www.4thstreetshop.com/pages/gardener.html\">The Gardener\u003c/a>, the world famous \u003ca href=\"http://www.kiehls.com/_us/_en/home/index.aspx\">Kiehl's\u003c/a>, cookware of all styles and needs at \u003ca href=\"http://www.surlatable.com/\">Sur La Table\u003c/a>, any music you want to listen to at \u003ca href=\"http://www.4thstreetshop.com/pages/hear_music.html\">Hear\u003c/a> and, saving the best for last, uncooked, Strauss milk-based seasonal ice creams and sorbet at \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/05/i_scream.html\">Sketch\u003c/a>.\u003c/p>\n\u003cp>Shopping for those who have seen and eaten it all can feel impossible. But I have never once given anyone a jam, syrup, conserve or marmalade from June Taylor's vast repertoire and had her/him not be wowed by it. I hope you make it to The Still Room to see where thousands of pounds of fruit are transformed into jewel colored jars, and the one-woman company is housed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>June Taylor Company\u003c/strong>\u003cbr>The Still-Room\u003cbr>2207 4th Street\u003cbr>Berkeley, CA 94710\u003cbr>510-548-2236\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/junetaylor.jpg\">\u003c/p>\n\u003cp>In \u003ca href=\"http://www.kqed.org/weblog/food/2006/11/holiday-gifts-for-your-food-loving.jsp\">lieu of food gift giving\u003c/a>, June Taylor, the Bay Area's darling jam, marmalade and all around fruit artisan, has opened the doors to her \u003ca href=\"http://www.junetaylorjams.com/index.htm\">Still Room\u003c/a> for retail sales. \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/03/the_best_marmal.html\">June Taylor's kitchen\u003c/a> is located a few blocks south of \u003ca href=\"http://www.4thstreetshop.com/\">4th street\u003c/a>'s main shopping drag, around the corner from the famous \u003ca href=\"http://www.vikdistributors.com/chaat/chaatMenu.html\">Vik's Distributors\u003c/a> chaat house.\u003c/p>\n\u003cp>For those of you San Franciscans who, if so inclined to wake early on a Saturday, get to the Ferry Plaza Farmers' Market regularly, buying June Taylors' fruit conserves and syrups in person, and tasting all of them, is easy. But maybe, like so many others, you like to sleep in, aren't parked in front, or have no interest in carrying a box of glass jars through the bustling crowds.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_8312.JPG\">\u003c/p>\n\u003cp>The Still Room's holiday hours might well be one of the ways you want to buy local, seasonal gifts directly from the actual people who produce them. Through Christmas, June Taylor will be open for walk-in sales: Friday: 12-4 pm, Saturdays: 11-4 pm, Sundays: 11-4pm.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And if you're interested in getting thorough hands-on experience making marmalade with the woman herself, \u003ca href=\"http://www.junetaylorjams.com/events/events.htm\">follow this link\u003c/a> to sign up for one of her winter classes. Last year \u003ca href=\"http://www.obsessionwithfood.com/2006_04_01_blog-archive.html#114583334636870453\">I was one\u003c/a> of many \u003ca href=\"http://www.elise.com/recipes/archives/001860making_marmalade_with_june_taylor.php\">fortunate students\u003c/a> to catch a glimpse into how she seamlessly balances sweet, sour and bitter citrus fruits, creating possibly the last artisinally made marmalade in the world; made by hand, in very small batches, no two jars are exactly the same. And if you take the class you'll get to take home a jar of what your class preps, cooks and bottles!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_8308.JPG\">\u003c/p>\n\u003cp>\u003ca href=\"http://eggbeater.typepad.com/shuna/2005/12/i_am_trying_to_.html\">I'm not a big fan of shopping\u003c/a> with the crowds. But if I had to, I'd choose 4th street in Berkeley over a mall or merely catalog shopping. For the food lover, this area offers a plethora of lunch, dinner and snack options.\u003c/p>\n\u003cp>Clean, soul-satisfying Japanese influenced meals can be eaten at \u003ca href=\"http://www.4thstreetshop.com/pages/o_chame.html\">O Chame\u003c/a>. Bold, fresh Mexican food from the people who brought us \u003ca href=\"http://donatomas.com/\">Dona Tomas\u003c/a>, can be found at Tacubaya. High end foodstuffs at \u003ca href=\"http://www.rockridgemarkethall.com/pastashop/fourth.html\">The Pasta Shop\u003c/a>, hearty charcuterie at \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a>, strong coffee at Peet's, visually delicious objects at \u003ca href=\"http://www.4thstreetshop.com/pages/gardener.html\">The Gardener\u003c/a>, the world famous \u003ca href=\"http://www.kiehls.com/_us/_en/home/index.aspx\">Kiehl's\u003c/a>, cookware of all styles and needs at \u003ca href=\"http://www.surlatable.com/\">Sur La Table\u003c/a>, any music you want to listen to at \u003ca href=\"http://www.4thstreetshop.com/pages/hear_music.html\">Hear\u003c/a> and, saving the best for last, uncooked, Strauss milk-based seasonal ice creams and sorbet at \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/05/i_scream.html\">Sketch\u003c/a>.\u003c/p>\n\u003cp>Shopping for those who have seen and eaten it all can feel impossible. But I have never once given anyone a jam, syrup, conserve or marmalade from June Taylor's vast repertoire and had her/him not be wowed by it. I hope you make it to The Still Room to see where thousands of pounds of fruit are transformed into jewel colored jars, and the one-woman company is housed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>June Taylor Company\u003c/strong>\u003cbr>The Still-Room\u003cbr>2207 4th Street\u003cbr>Berkeley, CA 94710\u003cbr>510-548-2236\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Not to Cook a Turkey....",
"title": "How Not to Cook a Turkey....",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_turkey_burned1-770900.jpg\" border=\"0\">\u003c/p>\n\u003cp>If you didn't get your fill of what the French consider a very \"bizarre bird\" and have a hankering to roast up another turkey over the holidays, here's what \u003cem>not\u003c/em> to do...\u003c/p>\n\u003cp>My Paris flatmates, John and Pierre, announced a few months ago that this year Thanksgiving was going to be in San Francisco and some of their closest French friends were flying in for the week to experience this crazy American tradition up close and personal. Naturally I couldn't pass up this opportunity so I hopped on United, San Francisco or bust. Actually it was \"bust\" coming back to Paris but that's another story that requires copious amounts of martinis, but I digress...\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_pierre_cleaning_oven-790581.jpg\" border=\"0\">\u003c/p>\n\u003cp>We didn't get started cooking until about 3pm (so much for our 4pm start time) because we first had to do a few things... such as scour the oven. At some point in the wee hours of the previous morning, someone decided it would be a good idea to go crazy with the oven cleaner. Not such a good idea in the light of day. Then Pierre popped and poured some champagne and announced that we could now begin cooking.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_pierre_flora-785840.jpg\" border=\"0\">\u003c/p>\n\u003cp>So a frantic scramble ensued to make the cornbread muffins for the stuffing, prepare the glaze for the turkey, get the cranberries going, prep the sweet potatoes and green beans, and make appetizers that would last 6 hours until dinner! I made my standard go-to app that I learned at \u003ca href=\"http://www.farallonrestaurant.com/\">Farallon\u003c/a>: toasted brioche (round Hawaiian rolls in a pinch), topped with smoked salmon and a dollop of lemon creme fraiche to calm the hungry crowd. \u003c/p>\n\u003cp>The stuffing was finally ready so we filled up the turkey, rubbed olive oil, salt, pepper and paprika on the turkey, and - drumroll...here is what NOT to do - glazed the turkey. I should have waited until there was about an hour left of cooking. I wasn't thinking. I was tired, frazzled, exhausted from waking up at 4am from jetlag, a bit tipsy from the bubbly and distracted by all the hilarity going on around me that I just slathered that bird with abandon and sent him on his way.\u003c/p>\n\u003cp>An hour later, I checked on the turkey and it was charred, completely burned black. I wanted to cry. I was distraught. All that work and I ruined the turkey. ARGH! Pierre kept telling me it was OK and filling my champagne glass. John, who'd just emerged from a nap, had a clear head and the smart idea to baste it, cover it with foil and turn down the oven. So we did and continued to cook it for another few hours. I was still inconsolable.\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_cranberries_2_flora-769203.jpg\" border=\"0\">\u003c/p>\n\u003cp>Flora made the cranberry sauce with sugar, orange juice, orange zest and fresh grated ginger. There are no cranberries in France so this dish was most intriguing. So much so that Pierre decided they would be exponentially better mixed with vodka. They hijacked half my bowl of cranberries, pureed them and made cranberry martinis! Amen and pass the ice. When life hands you cranberries, make cocktails I say! As long as it diverts attention from the charcoal lump of a turkey...\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_cranberries_vodka3-762786.jpg\" border=\"0\">\u003c/p>\n\u003cp>Pierre snipped the ends off mounds of green beans while I cut up the sweet potatoes and chiffonade'd the sage. A quick toss in some duck fat and it was good to go in the oven. The green beans I blanched, then sauteed and tossed with toasted sliced almonds and crumbled Roquefort. I was praying everyone would be so enamoured of the rest of the meal they wouldn't notice the cardboard dry turkey meat. When it was time to take it out, I cringed, dreading the inevitable.\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_pierre_beans-793339.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_sweet_potatoes2-782958.jpg\" border=\"0\">\u003c/p>\n\u003cp>John kindly helped me pick off the charred skin and, to my absolute disbelief and joy, underneath the skin was the most moist, juicy, delicious turkey I'd ever made! I've only made two but you know what I mean. The charred skin must have formed an impenetrable seal that kept the turkey from drying out. It was delicious and I was estatic! I didn't ruin the turkey after all so more champagne was poured and toasted. I brushed a little more glaze over the now-naked turkey and around 9:00pm, we finally served to our French friends a traditional American Thanksgiving dinner. Ok, I brought French wine from Burgundy....all in the name of fostering Franco-American relations 🙂\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_turkey5_served-739377.jpg\" border=\"0\">\u003c/p>\n\u003cp>We were so hungry that we dispensed with prayers and sharing things we were grateful for and dove right into the meal. Dessert was a berry crumble that I learned at one of my first cooking classes at HomeChef. It's the best crumble recipe I've ever had anywhere, ever. We lumbered to the couches in the living room where I promptly fell asleep. Happy Thanksgiving! And if you still want to make a turkey for Christmas, now you know what not to do!\u003c/p>\n\u003cp>\u003cstrong>Le Menu de Thanksgiving\u003c/strong>\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_table3-708064.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cem>Champagne Veuve Cliquot\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Saumon Fumee sur Brioche Grillee avec Creme Fraiche Citron\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tg06_salmon_apps2.jpg\">\u003c/p>\n\u003cp>\u003cem>1999 Puligny-Montrachet 1er Cru \"La Garennes\"\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Haricots-Verts avec Amandes et Roquefort\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tg06_table6_beans_glaze.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Patates-Douces avec Sauge et Grasse de Canard\u003c/strong>\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_table5_potatoes_stuffi-751721.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>Cranberry Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_cranberries_3_wide-765736.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>Dinde Roti Farci\u003c/strong>\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_table7_turkey_platter-748279.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>Dessert de Crumble de Fruits Frais\u003c/strong>\u003cbr>(I was too tired to take pictures at this point...)\u003cbr>----------------------------------\u003c/p>\n\u003cp>\u003cstrong>Les Recettes - The Recipes\u003c/strong>\u003cbr>The turkey, glaze, cranberry and stuffing recipes I adapted from Shiela Lukins' \"Celebrate!\". That, along with her \"New Basics\", are my first go-to books when I need inspiration.\u003c/p>\n\u003cp>\u003cstrong>Cornbread Stuffing\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_stuffing_cornbread_fru-769415.jpg\" border=\"0\">\u003c/p>\n\u003cp>1 package Jiffy Corn Muffin mix. Yes, a box mix, spare me the flame mail. When you have 3 hours to pull together an entire Thanksgiving dinner, you do what you have to do. Cook the muffins according to the instructions then crumble them into a bowl.\u003cbr>1 head celery, small dice\u003cbr>1 large onion, small dice\u003cbr>1/2 bunch parsley, finely chopped\u003cbr>1 cup dried apricots, chopped\u003cbr>1 cup dried cherries\u003cbr>2 tablespoons butter\u003cbr>1 package of mild Italian sauages, casings removed, sauteed, broken into bits\u003cbr>1 cup Swansons chicken broth\u003c/p>\n\u003cp>1. Saute the celery, onions, parlsey until opaque\u003c/p>\n\u003cp>2. Add cherries, apricots and butter and combine\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_stuffing_celery_fruit-739109.jpg\" border=\"0\">\u003c/p>\n\u003cp>3. In a large bowl combine sausage and cornbread and add in the celery-dry fruit mix.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_stuffing_cornbread_sau-787907.jpg\" border=\"0\">\u003c/p>\n\u003cp>4. Add the broth slowly mixing as you go. Don't let it get soggy, add just enough to moisten it.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_stuffing_mixed-706814.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>The Deadly Maple Ginger Glaze\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tg06_turkey_glaze.jpg\">\u003c/p>\n\u003cp>Olive oil\u003cbr>1/2 large onion, finely diced\u003cbr>2 tablespoons fresh grated ginger\u003cbr>3 cloves garlic, finely chopped\u003cbr>1/2 cup fresh squeezed orange juice\u003cbr>1/4 cup molasses\u003cbr>2 tablespoons maple syrup\u003cbr>2 tablespoons honey\u003cbr>grated zest of 1 orange\u003c/p>\n\u003cp>1. Heat a sauce pan with olive oil and add onion, ginger and garlic\u003c/p>\n\u003cp>2. Cook, stirring, until onions are opaque\u003c/p>\n\u003cp>3. Add the remaining ingredients and bring to a boil\u003c/p>\n\u003cp>4. Simmer and reduce for 10-15 minutes until thick and syrupy\u003c/p>\n\u003cp>5. Let cool.\u003c/p>\n\u003cp>\u003cstrong>Orange Ginger Cranberries\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tg06_cranberries_5.jpg\">\u003c/p>\n\u003cp>2 pounds of fresh cranberries (2 pounds was about 2-1/2 bags so rather than have a half bag of cranberries that I would never cook again until next Thanksgiving, I just threw in 3 bags, turned out fine)\u003cbr>4 cups sugar\u003cbr>2 cups fresh squeezed orange juice\u003cbr>zest from 2 oranges\u003cbr>2 tablespoons grated fresh ginger\u003c/p>\n\u003cp>1. Comine all the ingredients in a large heavy saucepan and cook over medium heat until the berries start to pop open, about 10-15 minutes.\u003c/p>\n\u003cp>2. Skim the foam off as they are cooking.\u003c/p>\n\u003cp>3. Let cool and serve as a side dish\u003c/p>\n\u003cp>note: you can also puree some of this, strain it, combine in a cocktail shaker with vodka and ice and have your self a fabulous martini!\u003c/p>\n\u003cp>\u003cstrong>Charred, Burned, Torched Turkey a la Laura\u003c/strong>\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_turkey_burned1-769789.jpg\" border=\"0\">\u003c/p>\n\u003cp>1 turkey\u003cbr>stuffing\u003cbr>glaze\u003cbr>oranges cut in 1/8s\u003cbr>1/2 bottle white wine\u003c/p>\n\u003cp>1. Wash and dry the turkey\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_turkey1_pierre-785842.jpg\" border=\"0\">\u003c/p>\n\u003cp>2. Coat outside and inside cavity with olive oil, salt and pepper (and paprika on the outside)\u003c/p>\n\u003cp>3. Fill the cavity with stuffing\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_turkey2_stuffed1-701683.jpg\" border=\"0\">\u003c/p>\n\u003cp>4. Place the oranges around the turkey in the pan\u003c/p>\n\u003cp>5. Add white wine to the pan\u003c/p>\n\u003cp>6. DO NOT glaze the turkey yet like I did below in the picture or it will burn (trust me on this one!)\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_turkey3_stuffed_glazed2-739734.jpg\" border=\"0\">\u003c/p>\n\u003cp>7. Baste every 20 minutes with the wine and juices in the pan\u003c/p>\n\u003cp>8. Wait until there is about 1 hour left, brush the glaze on the turkey, cover with foil and finish cooking.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Bon Appetit!\u003c/p>\n\n",
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"description": "If you didn't get your fill of what the French consider a very "bizarre bird" and have a hankering to roast up another turkey over the holidays, here's what not to do... My Paris flatmates, John and Pierre, announced a few months ago that this year Thanksgiving was going to be in San Francisco and",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_turkey_burned1-770900.jpg\" border=\"0\">\u003c/p>\n\u003cp>If you didn't get your fill of what the French consider a very \"bizarre bird\" and have a hankering to roast up another turkey over the holidays, here's what \u003cem>not\u003c/em> to do...\u003c/p>\n\u003cp>My Paris flatmates, John and Pierre, announced a few months ago that this year Thanksgiving was going to be in San Francisco and some of their closest French friends were flying in for the week to experience this crazy American tradition up close and personal. Naturally I couldn't pass up this opportunity so I hopped on United, San Francisco or bust. Actually it was \"bust\" coming back to Paris but that's another story that requires copious amounts of martinis, but I digress...\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_pierre_cleaning_oven-790581.jpg\" border=\"0\">\u003c/p>\n\u003cp>We didn't get started cooking until about 3pm (so much for our 4pm start time) because we first had to do a few things... such as scour the oven. At some point in the wee hours of the previous morning, someone decided it would be a good idea to go crazy with the oven cleaner. Not such a good idea in the light of day. Then Pierre popped and poured some champagne and announced that we could now begin cooking.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_pierre_flora-785840.jpg\" border=\"0\">\u003c/p>\n\u003cp>So a frantic scramble ensued to make the cornbread muffins for the stuffing, prepare the glaze for the turkey, get the cranberries going, prep the sweet potatoes and green beans, and make appetizers that would last 6 hours until dinner! I made my standard go-to app that I learned at \u003ca href=\"http://www.farallonrestaurant.com/\">Farallon\u003c/a>: toasted brioche (round Hawaiian rolls in a pinch), topped with smoked salmon and a dollop of lemon creme fraiche to calm the hungry crowd. \u003c/p>\n\u003cp>The stuffing was finally ready so we filled up the turkey, rubbed olive oil, salt, pepper and paprika on the turkey, and - drumroll...here is what NOT to do - glazed the turkey. I should have waited until there was about an hour left of cooking. I wasn't thinking. I was tired, frazzled, exhausted from waking up at 4am from jetlag, a bit tipsy from the bubbly and distracted by all the hilarity going on around me that I just slathered that bird with abandon and sent him on his way.\u003c/p>\n\u003cp>An hour later, I checked on the turkey and it was charred, completely burned black. I wanted to cry. I was distraught. All that work and I ruined the turkey. ARGH! Pierre kept telling me it was OK and filling my champagne glass. John, who'd just emerged from a nap, had a clear head and the smart idea to baste it, cover it with foil and turn down the oven. So we did and continued to cook it for another few hours. I was still inconsolable.\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_cranberries_2_flora-769203.jpg\" border=\"0\">\u003c/p>\n\u003cp>Flora made the cranberry sauce with sugar, orange juice, orange zest and fresh grated ginger. There are no cranberries in France so this dish was most intriguing. So much so that Pierre decided they would be exponentially better mixed with vodka. They hijacked half my bowl of cranberries, pureed them and made cranberry martinis! Amen and pass the ice. When life hands you cranberries, make cocktails I say! As long as it diverts attention from the charcoal lump of a turkey...\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_cranberries_vodka3-762786.jpg\" border=\"0\">\u003c/p>\n\u003cp>Pierre snipped the ends off mounds of green beans while I cut up the sweet potatoes and chiffonade'd the sage. A quick toss in some duck fat and it was good to go in the oven. The green beans I blanched, then sauteed and tossed with toasted sliced almonds and crumbled Roquefort. I was praying everyone would be so enamoured of the rest of the meal they wouldn't notice the cardboard dry turkey meat. When it was time to take it out, I cringed, dreading the inevitable.\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_pierre_beans-793339.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_sweet_potatoes2-782958.jpg\" border=\"0\">\u003c/p>\n\u003cp>John kindly helped me pick off the charred skin and, to my absolute disbelief and joy, underneath the skin was the most moist, juicy, delicious turkey I'd ever made! I've only made two but you know what I mean. The charred skin must have formed an impenetrable seal that kept the turkey from drying out. It was delicious and I was estatic! I didn't ruin the turkey after all so more champagne was poured and toasted. I brushed a little more glaze over the now-naked turkey and around 9:00pm, we finally served to our French friends a traditional American Thanksgiving dinner. Ok, I brought French wine from Burgundy....all in the name of fostering Franco-American relations 🙂\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_turkey5_served-739377.jpg\" border=\"0\">\u003c/p>\n\u003cp>We were so hungry that we dispensed with prayers and sharing things we were grateful for and dove right into the meal. Dessert was a berry crumble that I learned at one of my first cooking classes at HomeChef. It's the best crumble recipe I've ever had anywhere, ever. We lumbered to the couches in the living room where I promptly fell asleep. Happy Thanksgiving! And if you still want to make a turkey for Christmas, now you know what not to do!\u003c/p>\n\u003cp>\u003cstrong>Le Menu de Thanksgiving\u003c/strong>\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_table3-708064.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cem>Champagne Veuve Cliquot\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Saumon Fumee sur Brioche Grillee avec Creme Fraiche Citron\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tg06_salmon_apps2.jpg\">\u003c/p>\n\u003cp>\u003cem>1999 Puligny-Montrachet 1er Cru \"La Garennes\"\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Haricots-Verts avec Amandes et Roquefort\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tg06_table6_beans_glaze.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Patates-Douces avec Sauge et Grasse de Canard\u003c/strong>\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_table5_potatoes_stuffi-751721.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>Cranberry Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_cranberries_3_wide-765736.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>Dinde Roti Farci\u003c/strong>\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_table7_turkey_platter-748279.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>Dessert de Crumble de Fruits Frais\u003c/strong>\u003cbr>(I was too tired to take pictures at this point...)\u003cbr>----------------------------------\u003c/p>\n\u003cp>\u003cstrong>Les Recettes - The Recipes\u003c/strong>\u003cbr>The turkey, glaze, cranberry and stuffing recipes I adapted from Shiela Lukins' \"Celebrate!\". That, along with her \"New Basics\", are my first go-to books when I need inspiration.\u003c/p>\n\u003cp>\u003cstrong>Cornbread Stuffing\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_stuffing_cornbread_fru-769415.jpg\" border=\"0\">\u003c/p>\n\u003cp>1 package Jiffy Corn Muffin mix. Yes, a box mix, spare me the flame mail. When you have 3 hours to pull together an entire Thanksgiving dinner, you do what you have to do. Cook the muffins according to the instructions then crumble them into a bowl.\u003cbr>1 head celery, small dice\u003cbr>1 large onion, small dice\u003cbr>1/2 bunch parsley, finely chopped\u003cbr>1 cup dried apricots, chopped\u003cbr>1 cup dried cherries\u003cbr>2 tablespoons butter\u003cbr>1 package of mild Italian sauages, casings removed, sauteed, broken into bits\u003cbr>1 cup Swansons chicken broth\u003c/p>\n\u003cp>1. Saute the celery, onions, parlsey until opaque\u003c/p>\n\u003cp>2. Add cherries, apricots and butter and combine\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_stuffing_celery_fruit-739109.jpg\" border=\"0\">\u003c/p>\n\u003cp>3. In a large bowl combine sausage and cornbread and add in the celery-dry fruit mix.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_stuffing_cornbread_sau-787907.jpg\" border=\"0\">\u003c/p>\n\u003cp>4. Add the broth slowly mixing as you go. Don't let it get soggy, add just enough to moisten it.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_stuffing_mixed-706814.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>The Deadly Maple Ginger Glaze\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tg06_turkey_glaze.jpg\">\u003c/p>\n\u003cp>Olive oil\u003cbr>1/2 large onion, finely diced\u003cbr>2 tablespoons fresh grated ginger\u003cbr>3 cloves garlic, finely chopped\u003cbr>1/2 cup fresh squeezed orange juice\u003cbr>1/4 cup molasses\u003cbr>2 tablespoons maple syrup\u003cbr>2 tablespoons honey\u003cbr>grated zest of 1 orange\u003c/p>\n\u003cp>1. Heat a sauce pan with olive oil and add onion, ginger and garlic\u003c/p>\n\u003cp>2. Cook, stirring, until onions are opaque\u003c/p>\n\u003cp>3. Add the remaining ingredients and bring to a boil\u003c/p>\n\u003cp>4. Simmer and reduce for 10-15 minutes until thick and syrupy\u003c/p>\n\u003cp>5. Let cool.\u003c/p>\n\u003cp>\u003cstrong>Orange Ginger Cranberries\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tg06_cranberries_5.jpg\">\u003c/p>\n\u003cp>2 pounds of fresh cranberries (2 pounds was about 2-1/2 bags so rather than have a half bag of cranberries that I would never cook again until next Thanksgiving, I just threw in 3 bags, turned out fine)\u003cbr>4 cups sugar\u003cbr>2 cups fresh squeezed orange juice\u003cbr>zest from 2 oranges\u003cbr>2 tablespoons grated fresh ginger\u003c/p>\n\u003cp>1. Comine all the ingredients in a large heavy saucepan and cook over medium heat until the berries start to pop open, about 10-15 minutes.\u003c/p>\n\u003cp>2. Skim the foam off as they are cooking.\u003c/p>\n\u003cp>3. Let cool and serve as a side dish\u003c/p>\n\u003cp>note: you can also puree some of this, strain it, combine in a cocktail shaker with vodka and ice and have your self a fabulous martini!\u003c/p>\n\u003cp>\u003cstrong>Charred, Burned, Torched Turkey a la Laura\u003c/strong>\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_turkey_burned1-769789.jpg\" border=\"0\">\u003c/p>\n\u003cp>1 turkey\u003cbr>stuffing\u003cbr>glaze\u003cbr>oranges cut in 1/8s\u003cbr>1/2 bottle white wine\u003c/p>\n\u003cp>1. Wash and dry the turkey\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_turkey1_pierre-785842.jpg\" border=\"0\">\u003c/p>\n\u003cp>2. Coat outside and inside cavity with olive oil, salt and pepper (and paprika on the outside)\u003c/p>\n\u003cp>3. Fill the cavity with stuffing\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_turkey2_stuffed1-701683.jpg\" border=\"0\">\u003c/p>\n\u003cp>4. Place the oranges around the turkey in the pan\u003c/p>\n\u003cp>5. Add white wine to the pan\u003c/p>\n\u003cp>6. DO NOT glaze the turkey yet like I did below in the picture or it will burn (trust me on this one!)\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/tg06_turkey3_stuffed_glazed2-739734.jpg\" border=\"0\">\u003c/p>\n\u003cp>7. Baste every 20 minutes with the wine and juices in the pan\u003c/p>\n\u003cp>8. Wait until there is about 1 hour left, brush the glaze on the turkey, cover with foil and finish cooking.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bon Appetit!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "This is the Bristol, Madame...",
"title": "This is the Bristol, Madame...",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\"This is the Bristol, Madame, not the Crystal.\" I couldn't get that line from \"What's Up, Doc?\" out of my head as I made my way to the new \u003ca href=\"http://www.bristolfarms.com/home.html\">Bristol Farms\u003c/a>, located on the underground level of the Westfield Centre. The Centre not the Center. I had been to the Westfield twice before but, being a native Californian and, therefore, unaccustomed to the idea of basements, I remained unaware of this \"extraordinary food store's\" existence until my friend Bill mentioned it to me.\u003c/p>\n\u003cp>Though I had never set foot in one of their stores until yesterday, I am very familiar with their take-out menu-- for a number of years, every funeral my family endured was catered by Bristol Farms, thanks to a cousin affiliated with the company. Armed with the superstition that I might kill a member of my family by getting too close to the sandwich counter, I made my way to the store.\u003c/p>\n\u003cp>I was greeted at the entrance to the Westfield Centre by a nice man with a picket sign. He explained that this particular Bristol Farms market was a non-union store. Being as unfamiliar with the pros and cons of union membership as anyone can be, I was non-committal, but I wished him luck anyway and went on my way into the store.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sign2-703133.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/sign2-701562.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The store is broken into two distinct sections, separated by a walkway that spills into a food court. On one side, a place for groceries and whatnot. On the other, a place made up almost exclusively of whatnot. A lifestyle store of sorts. So many Bristol life decisions to be made here. Where to start? I might purchase something to nibble on at the Bristol Chocolatier counter or create something more substantial to eat with a purchase from Bristol Kitchens (see below).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pinkcrap.jpg\">\u003c/p>\n\u003cp>I might also choose something interesting to read at the Bristol News Stand while I void the previously consumed Bristol chocolates with the help of an embarrassingly wide array of cleansing aids found in Bristol's Natural Living section.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/candida.jpg\">\u003c/p>\n\u003cp>Need ideas for holiday gift wrapping? Choose from a wide array of gift paper and bags...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bagz.jpg\">\u003c/p>\n\u003cp>I think you get the idea.\u003c/p>\n\u003cp>Feeling I had lived out at least one Bristol lifespan, I moved across the way to the hopefully-more-substantial side of the Farms.\u003c/p>\n\u003cp>What I found inside the actual grocery store was a wide array of prepared foods-- a sushi bar, pizza counter, deli, etc. Feeling hungry as I wandered the aisles, I decided to see how much of my appetite I could satisfy by eating every free sample I came across.\u003c/p>\n\u003cp>The offerings were primarily dairy in nature-- the cubes of cave-aged gruyere, Boorenkass Gouda and Mammoth cheddar were pleasant; the Fiscalini Farmstead Bandage-Wrapped Aged Cheddar did, in fact, taste like an old Ace bandage, as promised.\u003c/p>\n\u003cp>Over at the meat counter, I enjoyed a piece of Teriyaki-marinated Hibachi beef stick while listening to the man behind the counter explain to a female customer the joy of cooking. \"All you're really doing is reheating this. Turn the oven on to 350F, pop it in and go watch Dr. Phil or whatever. Just don't forget it's in the oven.\" The woman looked unconvinced.\u003c/p>\n\u003cp>The most enjoyable course of my free lunch was had at the crepe counter. Behind it were two very young-looking men discussing their handiwork. On top of the counter was one piece of crepe. I took it before anyone else could do so and asked what it was I was about to eat. \"It's a s'more crepe. It's experimental.\" Experimental, but very good, graham cracker crunch and all. I expressed my enthusiasm over their tinkering, hoping they might finish with the caramel apple crepe they were creating, but I was afraid to stay any longer for fear of looking needy or worse, creepy.\u003c/p>\n\u003cp>My next stop was the charcuterie counter-- home of a wonderful selection of cured meats, which was the original purpose of my trip to Bristol Farms. I ordered half a pound the of meat I intend to discuss in a future blog from a very friendly woman who could barely reach over the counter to hand me my purchase.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/fish.jpg\">\u003c/p>\n\u003cp>At the seafood counter, I was not so much impressed by the variety of fish on display as I was by the quality and size of what was available. Grouper and bass big enough to feed a large family, one bass was, infact, as large as some family members. The expression of disbelief I read in his clear eye told me he was not yet convinced he was dead and sitting on a bed of crushed ice, so fresh was the kill.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/Purplething.jpg\">\u003c/p>\n\u003cp>The produce section contained a variety of beautiful fruits and vegetables. I decided that this will be my go-to place if I should ever need brussel sprouts on-the-stalk or New Zealand red tamarillos, but for everyday shopping? No.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/cupcake.jpg\">\u003c/p>\n\u003cp>The pastry department was fun, if faintly troubling. The patissieres have created what looks like a cupcake drag parade. Garish frostings, cakes that look like very fake breasts. It gave me a new appreciation for confectionery camp.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/poisoncake.jpg\">\u003c/p>\n\u003cp>What I found troubling were the fresh flower cakes. At first, they just seemed silly. A rose on a layer cake is pointless, if benign. Gerber daisies, when eaten in quantity, can cause liver failure.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/checkout.jpg\">\u003c/p>\n\u003cp>Appetite curbed, I headed to the check-out counter. The only person in line, I was able to rush by the selection impulse purchases made so easily available by Bristol Farms' merchandising team. 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And who doesn't enjoy an occasional trip to a brothel? I know I do.\u003c/p>\n\n",
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"description": ""This is the Bristol, Madame, not the Crystal." I couldn't get that line from "What's Up, Doc?" out of my head as I made my way to the new Bristol Farms, located on the underground level of the Westfield Centre. The Centre not the Center. I had been to the Westfield twice before but, being",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"This is the Bristol, Madame, not the Crystal.\" I couldn't get that line from \"What's Up, Doc?\" out of my head as I made my way to the new \u003ca href=\"http://www.bristolfarms.com/home.html\">Bristol Farms\u003c/a>, located on the underground level of the Westfield Centre. The Centre not the Center. I had been to the Westfield twice before but, being a native Californian and, therefore, unaccustomed to the idea of basements, I remained unaware of this \"extraordinary food store's\" existence until my friend Bill mentioned it to me.\u003c/p>\n\u003cp>Though I had never set foot in one of their stores until yesterday, I am very familiar with their take-out menu-- for a number of years, every funeral my family endured was catered by Bristol Farms, thanks to a cousin affiliated with the company. Armed with the superstition that I might kill a member of my family by getting too close to the sandwich counter, I made my way to the store.\u003c/p>\n\u003cp>I was greeted at the entrance to the Westfield Centre by a nice man with a picket sign. He explained that this particular Bristol Farms market was a non-union store. Being as unfamiliar with the pros and cons of union membership as anyone can be, I was non-committal, but I wished him luck anyway and went on my way into the store.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sign2-703133.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/sign2-701562.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The store is broken into two distinct sections, separated by a walkway that spills into a food court. On one side, a place for groceries and whatnot. On the other, a place made up almost exclusively of whatnot. A lifestyle store of sorts. So many Bristol life decisions to be made here. Where to start? I might purchase something to nibble on at the Bristol Chocolatier counter or create something more substantial to eat with a purchase from Bristol Kitchens (see below).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pinkcrap.jpg\">\u003c/p>\n\u003cp>I might also choose something interesting to read at the Bristol News Stand while I void the previously consumed Bristol chocolates with the help of an embarrassingly wide array of cleansing aids found in Bristol's Natural Living section.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/candida.jpg\">\u003c/p>\n\u003cp>Need ideas for holiday gift wrapping? Choose from a wide array of gift paper and bags...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bagz.jpg\">\u003c/p>\n\u003cp>I think you get the idea.\u003c/p>\n\u003cp>Feeling I had lived out at least one Bristol lifespan, I moved across the way to the hopefully-more-substantial side of the Farms.\u003c/p>\n\u003cp>What I found inside the actual grocery store was a wide array of prepared foods-- a sushi bar, pizza counter, deli, etc. Feeling hungry as I wandered the aisles, I decided to see how much of my appetite I could satisfy by eating every free sample I came across.\u003c/p>\n\u003cp>The offerings were primarily dairy in nature-- the cubes of cave-aged gruyere, Boorenkass Gouda and Mammoth cheddar were pleasant; the Fiscalini Farmstead Bandage-Wrapped Aged Cheddar did, in fact, taste like an old Ace bandage, as promised.\u003c/p>\n\u003cp>Over at the meat counter, I enjoyed a piece of Teriyaki-marinated Hibachi beef stick while listening to the man behind the counter explain to a female customer the joy of cooking. \"All you're really doing is reheating this. Turn the oven on to 350F, pop it in and go watch Dr. Phil or whatever. Just don't forget it's in the oven.\" The woman looked unconvinced.\u003c/p>\n\u003cp>The most enjoyable course of my free lunch was had at the crepe counter. Behind it were two very young-looking men discussing their handiwork. On top of the counter was one piece of crepe. I took it before anyone else could do so and asked what it was I was about to eat. \"It's a s'more crepe. It's experimental.\" Experimental, but very good, graham cracker crunch and all. I expressed my enthusiasm over their tinkering, hoping they might finish with the caramel apple crepe they were creating, but I was afraid to stay any longer for fear of looking needy or worse, creepy.\u003c/p>\n\u003cp>My next stop was the charcuterie counter-- home of a wonderful selection of cured meats, which was the original purpose of my trip to Bristol Farms. I ordered half a pound the of meat I intend to discuss in a future blog from a very friendly woman who could barely reach over the counter to hand me my purchase.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/fish.jpg\">\u003c/p>\n\u003cp>At the seafood counter, I was not so much impressed by the variety of fish on display as I was by the quality and size of what was available. Grouper and bass big enough to feed a large family, one bass was, infact, as large as some family members. The expression of disbelief I read in his clear eye told me he was not yet convinced he was dead and sitting on a bed of crushed ice, so fresh was the kill.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/Purplething.jpg\">\u003c/p>\n\u003cp>The produce section contained a variety of beautiful fruits and vegetables. I decided that this will be my go-to place if I should ever need brussel sprouts on-the-stalk or New Zealand red tamarillos, but for everyday shopping? No.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/cupcake.jpg\">\u003c/p>\n\u003cp>The pastry department was fun, if faintly troubling. The patissieres have created what looks like a cupcake drag parade. Garish frostings, cakes that look like very fake breasts. It gave me a new appreciation for confectionery camp.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/poisoncake.jpg\">\u003c/p>\n\u003cp>What I found troubling were the fresh flower cakes. At first, they just seemed silly. A rose on a layer cake is pointless, if benign. Gerber daisies, when eaten in quantity, can cause liver failure.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/checkout.jpg\">\u003c/p>\n\u003cp>Appetite curbed, I headed to the check-out counter. The only person in line, I was able to rush by the selection impulse purchases made so easily available by Bristol Farms' merchandising team. Though tempted by a king-sized Snickers bar and a Spanish language version of People magazine, I managed to get through with just my cured meat.\u003c/p>\n\u003cp>A young woman waved me over to the number ten counter. She smiled as she scanned my purchase and asked how I enjoyed my visit to Bristol Farms. I wanted to tell her everything. I should have told her how refreshing it was to encounter such a pleasant, helpful staff; how much I loved looking at the fish and the pastries. It was probably wise of me not to mention the fact that I felt as though I walked into the supermarket equivalent of a Red Light District-- one where the pimps and madames were congenial, to be sure, but the overly-merchandised whores aggressive.\u003c/p>\n\u003cp>Instead, I just said. \"It was fine. Thanks.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I'm not saying I won't be back. I'll run out of meat soon enough. Besides, I like to be horrified from time to time. And who doesn't enjoy an occasional trip to a brothel? I know I do.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chase2-701432.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chase2-700375.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>A few minutes in the \u003cb>\u003ca href=\"http://blogs.kqed.org/food/\">\u003ci>Check, Please! Bay Area\u003c/i>\u003c/a>\u003c/b> greenroom, and I came to the conclusion that \u003cb>\u003ca href=\"http://blogs.kqed.org/food/?p=193\">Gillian\u003c/a>\u003c/b> was a woman after my own heart. Here she is, a designer of cocktail ware and here I am, a recently published author of a \u003cb>\u003ca href=\"http://www.smartsco.com/index.php?option=com_content&task=section&id=51&Itemid=117\">cocktail game\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>Gillian's company, \u003cb>\u003ca href=\"http://www.chasecodesign.com/\">Chase & Co.\u003c/a>\u003c/b>, creates high-end cocktail glasses and accessories, and I went nuts when I heard they had a specially-designed cocktail muddler. A muddler, as any mixologist worth his Kosher salt would know, is a tool -- usually wooden -- used to crush herbs, spices, and other ingredients in the bottom of a glass. A muddler is necessary for making such cocktails as a Mint Julep (grinding together the sugar and mint leaves) or an Old Fashioned.\u003c/p>\n\u003cp>Last Christmas my husband took me to a restaurant supply store where I shopped to my hungry heart's content. One of my most treasured purchases was a wooden cocktail muddler. Sadly, a few cocktails later and the finish is starting to wear off the end. Kind of creeps me out to think I've probably drunk that finish or, at the very least, served it to my guests as a toxic garnish. Gillian nodded knowledgeably when I told her of this situation and mentioned that there are a lot of crappy muddlers out there. Of course, \u003cb>\u003ca href=\"http://www.chasecodesign.com/cg/cg_mojito.html\">Chase & Co's muddler\u003c/a>\u003c/b> is not one of them. It's made of eco-friendly bamboo and its smooth shape looks as though it would rest quite comfortably in the hand. Bamboo is one of the hardest woods you can find, which is why there's been a relatively recent explosion of bamboo cutting boards on the culinary market.\u003c/p>\n\u003cp>Ever since I registered for my wedding, I have been obsessed with glassware. Even though my tiny apartment protests quite loudly at any more glass additions (and my husband worries about earthquakes taking out the lot), I keep wanting to supplement my eclectic cocktail collection with new finds and fancies. When I visited Chase & Co.'s website, I fell completely in love with their \u003cb>\u003ca href=\"http://www.chasecodesign.com/cg/cg_mojito.html\">mojito glasses\u003c/a>\u003c/b>. Their classy design recalls Hemingway, cigars, and lime-riddled drinks under a Cuban sun.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few months after we taped this episode of \u003ci>Check, Please! Bay Area\u003c/i>, Gillian emailed me with the news that two of Food Network's shows (\u003ci>Food Network Challenge: Bartender Battle\u003c/i> and \u003ci>Throwdown with Bobby Flay\u003c/i>) recently featured a bartender by the name of \u003cb>\u003ca href=\"http://www.barmagic.com/about.cfm\">Tobin Ellis\u003c/a>\u003c/b> who used Chase & Co.'s signature mojito glasses in both battles. Nice placement!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can find Chase & Co's cocktail ware at Gump's, Sur La Table, Tommy Bahama, and Z Gallery. I think they'd make great Christmas presents. I know they're going on my list.\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/chase2-701432.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chase2-700375.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>A few minutes in the \u003cb>\u003ca href=\"http://blogs.kqed.org/food/\">\u003ci>Check, Please! Bay Area\u003c/i>\u003c/a>\u003c/b> greenroom, and I came to the conclusion that \u003cb>\u003ca href=\"http://blogs.kqed.org/food/?p=193\">Gillian\u003c/a>\u003c/b> was a woman after my own heart. Here she is, a designer of cocktail ware and here I am, a recently published author of a \u003cb>\u003ca href=\"http://www.smartsco.com/index.php?option=com_content&task=section&id=51&Itemid=117\">cocktail game\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>Gillian's company, \u003cb>\u003ca href=\"http://www.chasecodesign.com/\">Chase & Co.\u003c/a>\u003c/b>, creates high-end cocktail glasses and accessories, and I went nuts when I heard they had a specially-designed cocktail muddler. A muddler, as any mixologist worth his Kosher salt would know, is a tool -- usually wooden -- used to crush herbs, spices, and other ingredients in the bottom of a glass. A muddler is necessary for making such cocktails as a Mint Julep (grinding together the sugar and mint leaves) or an Old Fashioned.\u003c/p>\n\u003cp>Last Christmas my husband took me to a restaurant supply store where I shopped to my hungry heart's content. One of my most treasured purchases was a wooden cocktail muddler. Sadly, a few cocktails later and the finish is starting to wear off the end. Kind of creeps me out to think I've probably drunk that finish or, at the very least, served it to my guests as a toxic garnish. Gillian nodded knowledgeably when I told her of this situation and mentioned that there are a lot of crappy muddlers out there. Of course, \u003cb>\u003ca href=\"http://www.chasecodesign.com/cg/cg_mojito.html\">Chase & Co's muddler\u003c/a>\u003c/b> is not one of them. It's made of eco-friendly bamboo and its smooth shape looks as though it would rest quite comfortably in the hand. Bamboo is one of the hardest woods you can find, which is why there's been a relatively recent explosion of bamboo cutting boards on the culinary market.\u003c/p>\n\u003cp>Ever since I registered for my wedding, I have been obsessed with glassware. Even though my tiny apartment protests quite loudly at any more glass additions (and my husband worries about earthquakes taking out the lot), I keep wanting to supplement my eclectic cocktail collection with new finds and fancies. When I visited Chase & Co.'s website, I fell completely in love with their \u003cb>\u003ca href=\"http://www.chasecodesign.com/cg/cg_mojito.html\">mojito glasses\u003c/a>\u003c/b>. Their classy design recalls Hemingway, cigars, and lime-riddled drinks under a Cuban sun.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few months after we taped this episode of \u003ci>Check, Please! Bay Area\u003c/i>, Gillian emailed me with the news that two of Food Network's shows (\u003ci>Food Network Challenge: Bartender Battle\u003c/i> and \u003ci>Throwdown with Bobby Flay\u003c/i>) recently featured a bartender by the name of \u003cb>\u003ca href=\"http://www.barmagic.com/about.cfm\">Tobin Ellis\u003c/a>\u003c/b> who used Chase & Co.'s signature mojito glasses in both battles. Nice placement!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can find Chase & Co's cocktail ware at Gump's, Sur La Table, Tommy Bahama, and Z Gallery. I think they'd make great Christmas presents. I know they're going on my list.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/USOA-784342.png\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/USOA-782102.png\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>I haven't gotten very far into it yet, but I am really enjoying David Kamp's latest book, \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0767915798/kqedorg-20\">United States of Arugula\u003c/a>\u003c/b> which is subtitled, How We Became a Gourmet Nation. Is that the best title, or what? Several local food bloggers have read the whole thing, so check out the book reviews over at \u003cb>\u003ca href=\"http://www.obsessionwithfood.com/2006_10_01_blog-archive.html#116111172124401126\">Obsession with Food\u003c/a>\u003c/b>, \u003cb><a href=\"http://jalapeno.typepad.com/my_weblog/2006/11/book_review_the.html\u003cbr>\" target=\"_blank\">Jalapeno Girl\u003c/b> and \u003cb>\u003ca href=\"http://p7.hostingprod.com/@foodnotebook.com/blog/2006/10/united_states_of_arugula_how_f.html\">Food Notebook\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>Tomorrow Kamp will be speaking at the \u003cb>\u003ca href=\"http://www.bookpassage.com/\">Book Passage\u003c/a>\u003c/b> Ferry Building store. It will actually be a conversation with restaurant consultant and industry veteran \u003cb>\u003ca href=\"http://www.clarkwolfcompany.com/media.htm\">Clark Wolf\u003c/a>\u003c/b>. And while I've never heard Kamp speak, I would go listen to Clark recite his grocery list. He is smart, funny and thoroughly entertaining. Kamp calls him a \"bicoastal foodie yenta\". I can't say I disagree with that assessment! Clark moderated a discussion at the \u003cb>\u003ca href=\"http://sfpfs.com/\"> San Francisco Professional Food Society\u003c/a>\u003c/b> earlier this year and it was a sell-out. \u003c/p>\n\u003cp>The event benefits \u003cb>\u003ca href=\"http://cuesa.org/\">CUESA\u003c/a>\u003c/b> and admission includes a copy of the book AND a reception with Charles Krug wines and nibbles from Mijita. Call it a win win win win win. Admission is $35 and if I wasn't already committed to going to another event (a panel discussion on sustainability) I would definitely be there. Go! You'll have a great time. I promise. More details are available \u003cb><a href=\"http://www.bookpassage.com/event_detailed.php?id=238\u003cbr>\" target=\"_blank\">here\u003c/b>. Or go ahead and \u003cb>\u003ca href=\"http://www.booksite.com/texis/scripts/oop/click_ord/addwin4.html\">order tickets\u003c/a>\u003c/b> before they disappear faster than nibbles at a book reception...\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/USOA-784342.png\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/USOA-782102.png\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>I haven't gotten very far into it yet, but I am really enjoying David Kamp's latest book, \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0767915798/kqedorg-20\">United States of Arugula\u003c/a>\u003c/b> which is subtitled, How We Became a Gourmet Nation. Is that the best title, or what? Several local food bloggers have read the whole thing, so check out the book reviews over at \u003cb>\u003ca href=\"http://www.obsessionwithfood.com/2006_10_01_blog-archive.html#116111172124401126\">Obsession with Food\u003c/a>\u003c/b>, \u003cb><a href=\"http://jalapeno.typepad.com/my_weblog/2006/11/book_review_the.html\u003cbr>\" target=\"_blank\">Jalapeno Girl\u003c/b> and \u003cb>\u003ca href=\"http://p7.hostingprod.com/@foodnotebook.com/blog/2006/10/united_states_of_arugula_how_f.html\">Food Notebook\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>Tomorrow Kamp will be speaking at the \u003cb>\u003ca href=\"http://www.bookpassage.com/\">Book Passage\u003c/a>\u003c/b> Ferry Building store. It will actually be a conversation with restaurant consultant and industry veteran \u003cb>\u003ca href=\"http://www.clarkwolfcompany.com/media.htm\">Clark Wolf\u003c/a>\u003c/b>. And while I've never heard Kamp speak, I would go listen to Clark recite his grocery list. He is smart, funny and thoroughly entertaining. Kamp calls him a \"bicoastal foodie yenta\". I can't say I disagree with that assessment! Clark moderated a discussion at the \u003cb>\u003ca href=\"http://sfpfs.com/\"> San Francisco Professional Food Society\u003c/a>\u003c/b> earlier this year and it was a sell-out. \u003c/p>\n\u003cp>The event benefits \u003cb>\u003ca href=\"http://cuesa.org/\">CUESA\u003c/a>\u003c/b> and admission includes a copy of the book AND a reception with Charles Krug wines and nibbles from Mijita. Call it a win win win win win. Admission is $35 and if I wasn't already committed to going to another event (a panel discussion on sustainability) I would definitely be there. Go! You'll have a great time. I promise. More details are available \u003cb><a href=\"http://www.bookpassage.com/event_detailed.php?id=238\u003cbr>\" target=\"_blank\">here\u003c/b>. Or go ahead and \u003cb>\u003ca href=\"http://www.booksite.com/texis/scripts/oop/click_ord/addwin4.html\">order tickets\u003c/a>\u003c/b> before they disappear faster than nibbles at a book reception...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/montage.jpg\">\u003c/p>\n\u003cp>Every holiday season, I work at finding fun treats from small companies that I am happy to support with my hard-earned dollars. Here are some gifts that are on my list to give this year. Any of these could be considered for Christmas gifts, hostess gifts, or just fun treats for the time of year.\u003c/p>\n\u003cp>\u003cstrong>The Sweets\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bissingers.com/category/detail/7722.html\">Bissinger's English Toffee\u003c/a>\u003c/strong>. I have given this as a gift for several years, and everyone who's received it has been thrilled. Bissinger's is a company based in St. Louis that's over 100 years old.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.johnandkiras.com/\">John and Kira's\u003c/a>\u003c/strong>. John and Kira's is the type of company I'd love to own if I owned a candy company. They make fantastic confections, and source each of their ingredients carefully. The mint that's in their mint chocolates, for instance, is student-grown at public schools in Philadelphia. I have tasted both their \u003cstrong>\u003ca href=\"http://www.johnandkiras.com/s.nl/it.A/id.60/.f?sc=2&category=2010\">chocolate assortment\u003c/a>\u003c/strong> and their \u003cstrong>\u003ca href=\"http://www.johnandkiras.com/s.nl/it.A/id.399/.f?sc=2&category=2010\">fruit squares\u003c/a>\u003c/strong>, both of which are going on my giving list this year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pocodolce.com/\">Poco Dolce\u003c/a>\u003c/strong>. I picked up a beautiful box of Poco Dolce chocolates at \u003cstrong>\u003ca href=\"http://www.cheeseplus.com\">Cheese Plus\u003c/a>\u003c/strong> recently. Each chocolate is individually wrapped and in great flavors such as burnt caramel, Aztec chile, ginger, and almond. I highly recommend them as a hostess gift.\u003c/p>\n\u003cp>\u003cstrong>The Sips\u003c/strong>\u003c/p>\n\u003cp>San Francisco has some really fantastic, locally produced alcohols. I love giving them as gifts because they are delicious and people love getting something specific to San Francisco. I love when my gifts have a story, and all of these liquors do.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hangarone.com/ourvodka.html\">Hangar One\u003c/a>\u003c/strong>. By now, chances are that you have heard of Hangar One, and know that we at Bay Area Bites \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/11/st-george-spirits-hangar-one-vodka.jsp\">love\u003c/a>\u003c/strong> our \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2005/07/hangar-one-spirits-jewel-of-bay.jsp\">Hangar\u003c/a>\u003c/strong> \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/02/qi-and-sympathy.jsp\">One\u003c/a>\u003c/strong>. This Alameda based company is the local rockstar of vodkas, earning \u003cstrong>\u003ca href=\"http://www.theatlantic.com/doc/200412/kummer\">nationwide recognition\u003c/a>\u003c/strong> for good reason. The straight vodka is delicious, and the flavored vodkas are compelling.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.anchorbrewing.com/about_us/junipero.htm\">Junipero Gin\u003c/a>\u003c/strong>. This gin is produced by our local distillery, \u003cstrong>\u003ca href=\"http://www.anchorbrewing.com\">Anchor Steam\u003c/a>\u003c/strong>. I have had this gin around the house for the past year or two, and the most common comment I hear is \"I don't usually like gin, but I really love this one.\" It's a delicate gin that's great on its' own or in cocktails.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.distillery209.com/\">No 209 Gin\u003c/a>\u003c/strong>. This gin is a newcomer to the San Francisco liquor scene, and is quickly gaining recognition for being an \"adult gin with an adventurous attitude.\" I've had it, and love the herbal flavor. It also has a great story: No. 209 Gin is the only gin which is distilled over water -- on Pier 50 here in San Francisco. Distillery 209 is owned by Leslie Rudd, the owner of Rudd Vineyards and Winery in Oakville.\u003c/p>\n\u003cp>\u003cstrong>The Spices\u003c/strong>\u003c/p>\n\u003cp>This year, my stocking stuffers will include fun spices from our local growers and companies.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tierravegetables.com/\">Tierra Vegetables\u003c/a>\u003c/strong>. Lee James and her brother Wayne are farmers in Healdsburg. You may know Lee as the \"pepper lady\" who is at the Ferry Plaza Farmers' Market. Wooden crates full of fresh peppers don her booth in the fall, during the height of the pepper season. They also produce some delicious spice packets which are always a hit in my family. My favorite is the harissa mix and the smoked onions, which are a great stocking stuffer for vegetarians.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.happyquailfarms.com/index.html\">Happy Quail\u003c/a>\u003c/strong>. Happy Quail Farms is the brightly adorned pepper stand that can be found at several Bay Area farmers' markets. They create some very reasonably priced hot dried pepper mixes. I use the smoked pimento pepper throughout the year, and am looking forward to giving them as gifts this year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.theoccasionalgourmet.com/index.asp\">The Occasional Gourmet\u003c/a>\u003c/strong>. These small spice packets can be found at some local area stores, and combined together into a set would make a nice stocking stuffer for friends who cook. I love the tagine mix and the taco mix. \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2005/04/take-5-with-kathy-fitzhenry.jsp\">You can read more about the Occasional Gourmet here\u003c/a>\u003c/strong>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/montage.jpg\">\u003c/p>\n\u003cp>Every holiday season, I work at finding fun treats from small companies that I am happy to support with my hard-earned dollars. Here are some gifts that are on my list to give this year. Any of these could be considered for Christmas gifts, hostess gifts, or just fun treats for the time of year.\u003c/p>\n\u003cp>\u003cstrong>The Sweets\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bissingers.com/category/detail/7722.html\">Bissinger's English Toffee\u003c/a>\u003c/strong>. I have given this as a gift for several years, and everyone who's received it has been thrilled. Bissinger's is a company based in St. Louis that's over 100 years old.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.johnandkiras.com/\">John and Kira's\u003c/a>\u003c/strong>. John and Kira's is the type of company I'd love to own if I owned a candy company. They make fantastic confections, and source each of their ingredients carefully. The mint that's in their mint chocolates, for instance, is student-grown at public schools in Philadelphia. I have tasted both their \u003cstrong>\u003ca href=\"http://www.johnandkiras.com/s.nl/it.A/id.60/.f?sc=2&category=2010\">chocolate assortment\u003c/a>\u003c/strong> and their \u003cstrong>\u003ca href=\"http://www.johnandkiras.com/s.nl/it.A/id.399/.f?sc=2&category=2010\">fruit squares\u003c/a>\u003c/strong>, both of which are going on my giving list this year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pocodolce.com/\">Poco Dolce\u003c/a>\u003c/strong>. I picked up a beautiful box of Poco Dolce chocolates at \u003cstrong>\u003ca href=\"http://www.cheeseplus.com\">Cheese Plus\u003c/a>\u003c/strong> recently. Each chocolate is individually wrapped and in great flavors such as burnt caramel, Aztec chile, ginger, and almond. I highly recommend them as a hostess gift.\u003c/p>\n\u003cp>\u003cstrong>The Sips\u003c/strong>\u003c/p>\n\u003cp>San Francisco has some really fantastic, locally produced alcohols. I love giving them as gifts because they are delicious and people love getting something specific to San Francisco. I love when my gifts have a story, and all of these liquors do.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hangarone.com/ourvodka.html\">Hangar One\u003c/a>\u003c/strong>. By now, chances are that you have heard of Hangar One, and know that we at Bay Area Bites \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/11/st-george-spirits-hangar-one-vodka.jsp\">love\u003c/a>\u003c/strong> our \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2005/07/hangar-one-spirits-jewel-of-bay.jsp\">Hangar\u003c/a>\u003c/strong> \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/02/qi-and-sympathy.jsp\">One\u003c/a>\u003c/strong>. This Alameda based company is the local rockstar of vodkas, earning \u003cstrong>\u003ca href=\"http://www.theatlantic.com/doc/200412/kummer\">nationwide recognition\u003c/a>\u003c/strong> for good reason. The straight vodka is delicious, and the flavored vodkas are compelling.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.anchorbrewing.com/about_us/junipero.htm\">Junipero Gin\u003c/a>\u003c/strong>. This gin is produced by our local distillery, \u003cstrong>\u003ca href=\"http://www.anchorbrewing.com\">Anchor Steam\u003c/a>\u003c/strong>. I have had this gin around the house for the past year or two, and the most common comment I hear is \"I don't usually like gin, but I really love this one.\" It's a delicate gin that's great on its' own or in cocktails.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.distillery209.com/\">No 209 Gin\u003c/a>\u003c/strong>. This gin is a newcomer to the San Francisco liquor scene, and is quickly gaining recognition for being an \"adult gin with an adventurous attitude.\" I've had it, and love the herbal flavor. It also has a great story: No. 209 Gin is the only gin which is distilled over water -- on Pier 50 here in San Francisco. Distillery 209 is owned by Leslie Rudd, the owner of Rudd Vineyards and Winery in Oakville.\u003c/p>\n\u003cp>\u003cstrong>The Spices\u003c/strong>\u003c/p>\n\u003cp>This year, my stocking stuffers will include fun spices from our local growers and companies.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tierravegetables.com/\">Tierra Vegetables\u003c/a>\u003c/strong>. Lee James and her brother Wayne are farmers in Healdsburg. You may know Lee as the \"pepper lady\" who is at the Ferry Plaza Farmers' Market. Wooden crates full of fresh peppers don her booth in the fall, during the height of the pepper season. They also produce some delicious spice packets which are always a hit in my family. My favorite is the harissa mix and the smoked onions, which are a great stocking stuffer for vegetarians.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.happyquailfarms.com/index.html\">Happy Quail\u003c/a>\u003c/strong>. Happy Quail Farms is the brightly adorned pepper stand that can be found at several Bay Area farmers' markets. They create some very reasonably priced hot dried pepper mixes. I use the smoked pimento pepper throughout the year, and am looking forward to giving them as gifts this year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.theoccasionalgourmet.com/index.asp\">The Occasional Gourmet\u003c/a>\u003c/strong>. These small spice packets can be found at some local area stores, and combined together into a set would make a nice stocking stuffer for friends who cook. I love the tagine mix and the taco mix. \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2005/04/take-5-with-kathy-fitzhenry.jsp\">You can read more about the Occasional Gourmet here\u003c/a>\u003c/strong>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>In lieu of the holidays, or holidaze, depending on how you see it, I have a recipe for you, which is simple but takes a lot of time. I wonder, when someone created this food group, did they make one at a time or build a fire for the specific purpose of standing there for hours to create enough crepes for the whole village?\u003c/p>\n\u003cp>Like many of my dessert making experiences, the first time I learned how to make crepes I made about 500. I stood at Lulu's 6 burner stovetop, laid out six different pans, plopped a pastry crush into a bowl of melted butter, had a two ounce ladle submerged in about a gallon of opaque liquid, and began.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_7844.JPG\">\u003c/p>\n\u003cp>Learning how to make crepes is a great beginning lesson in baking. One learns very quickly the role each ingredient plays in the end result, there being so few ingredients.\u003c/p>\n\u003cp>The milk is the conveyor. Without it your crepes would not be thin.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The flour is the binder. It gives the crepe toothsome ness. Too much and your crepe is heavy, too little and it's too delicate. How nimble you are clasping the crisp edge of the crepe, in order to flip it over, will most likely determine how much or little flour you want present.\u003c/p>\n\u003cp>The eggs are a two part affair.\u003c/p>\n\u003cp>The white is the strength, literally the protein. It is also the binder. The white gives the crepe bounce. So it looks happy and well conditioned, even on a humid day.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_7841.JPG\">\u003c/p>\n\u003cp>The yolk is the fat sack. It adds richness that emulsifies seamlessly with the protein of the egg white and milk. It adds flavor and toothsome ness at the same time.\u003c/p>\n\u003cp>The sugar softens the pancake a bit, and of course adds sweet flavor. It also attracts color; the way fat does, helping to create a lacy pattern we associate with crepes' pretty lacy pattern.\u003c/p>\n\u003cp>Salt enhances, backs up the yummy fat flavors from the butter and egg yolk, and balances. Without it your beautiful crepe will fall flat in someone's mouth like the wafers one swallows in Catholic churches.\u003c/p>\n\u003cp>And the butter, ahh lovely butter, adds smoothness, rich deliciousness, and a fat to help keep the crepe lift up from the pan when it's done. Very Important. Unlike the yolk, the liquid butterfat in the butter does not emulsify completely into the batter. This is so that it can keep the crepe from sticking. There's only so much butter the batter can take. Extra yolks, on the other hand, are what you would add if you wanted a heartier, richer crepe.\u003c/p>\n\u003cp>Crepes are fabulous for breakfast. But only if you really love the people you're making them for, or you love watching the sunrise. I had a crepe party once. With three pans going I spent five hours in the kitchen, watched my friends interact with each other, and ten minutes after sitting down to let everyone begin eating, the crepe plate was empty.\u003c/p>\n\u003cp>But crepes are also a great vehicle for fillings. Feeling productive? Make a lovely sweet or savory filling, plop it in the middle of your finished crepe, bring up the ends and tie your \"purse\" with a strand of chive or ribbon, and there you have a precious little food for a party or your own amusement.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_7847.JPG\">\u003c/p>\n\u003cp>Want something more complicated to keep you occupied on a rainy Sunday? Make ganache, when it has thickened, dollop onto crepe in straight line, but leave a little bit of a border, as if you were making ravioli. Roll crepe around ganache, leaving it to lie on its seam. Freeze absolutely solid. Deftly cut into \"coins\" with a sharp, non-serrated knife. When ready for dessert, scoop little balls of ice cream on top of coins. Voila! Something impressive for the person who's eaten everything.\u003c/p>\n\u003cp>After all the work a crepe takes, I prefer to eat them, as is, with simple toppings. In cooler weather I'll substitute a portion of the all purpose flour with chestnut or buckwheat flour. Inside these warm flavored crepes I'll spoon on brown sugar sauteed bananas, buttered pears or apples tossed in caramel. In summer I love simply cut strawberries tossed in sugar and whipped cream. And for you salty folks, there are always mushrooms, cheese, eggs, ratatouille and anything meaty.\u003c/p>\n\u003cp>Whatever your preference: diffident or toilsome, this crepe recipe should surely be kept in the recipe standards file.\u003c/p>\n\u003cp>CREPE BATTER\u003c/p>\n\u003cp>1 1/4 CUPS WHOLE MILK\u003cbr>3 EACH LARGE EGGS, room temperature\u003cbr>3/4 CUP ALL PURPOSE FLOUR\u003cbr>3 ounces MELTED UNSALTED BUTTER,\u003cbr>+ more for the making of the crepes\u003cbr>1/2 teaspoon KOSHER SALT\u003cbr>3 TABLESPOONS SUGAR\u003cbr>1 TABLESPOON VANILLA EXTRACT\u003c/p>\n\u003cp>1. Combine all ingredients except flour and melted butter in a blender.\u003cbr>2. Sift flour.\u003cbr>3. Turn blender on low speed. Uncap lid and, while blender is going, add flour a little at a time.\u003cbr>4. When all flour is added, add butter and turn blender up in speed for 1-3 minutes.\u003cbr>Pour into measuring cup, or pouring vessel. Do not wash blender just yet...\u003c/p>\n\u003cp>You may use a nonstick pan for crepes, but you may also use any pan. Because my cast iron skillet is in great shape, I can use this. I also like my big, flat saute pan.\u003cbr>Heat pan slightly. \"Paint\" a small amount of melted butter in pan with paper towel or pastry brush.\u003cbr>Ladle or pour in a small amount of batter to your pan that you are holding up at one end and swirling the batter around in as soon as you have stopped pouring. Swirl until the batter has stopped moving.\u003cbr>When the edges have begun to brown, pull, with both sets of nimble fingers, an edge towards you.\u003cbr>Flip!\u003cbr>The first crepe is the test, so no need to make it perfectly round or completely even.\u003cbr>Taste this crepe.\u003cbr>Do you want it to be sweeter? Add more sugar. More toothsome? Add a touch of flour or another egg yolk. Thinner? A splash more milk or melted butter may do the trick.\u003cbr>Create the crepe you want to eat.\u003cbr>If your pan is not well seasoned, you should be brushing a little butter in before each crepe. The more or less butter you put in will define how crisp and lacy your end result will be.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_8134.JPG\">\u003c/p>\n\u003cp>If your fingertips are sensitive, buy a \"baby offset spatula.\" When working, I keep one in my back pocket at all times. Use the spatula to gently bring the crispy edge of the half done crepe towards you. You'll still need to flip the crepe by hand, but this wonderful little tool means you don't have to put your fingers in the pan itself!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Enjoy! And if you make them, please stop back and say so in the comments section! {Please?}\u003c/p>\n\n",
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"description": "In lieu of the holidays, or holidaze, depending on how you see it, I have a recipe for you, which is simple but takes a lot of time. I wonder, when someone created this food group, did they make one at a time or build a fire for the specific purpose of standing there for",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In lieu of the holidays, or holidaze, depending on how you see it, I have a recipe for you, which is simple but takes a lot of time. I wonder, when someone created this food group, did they make one at a time or build a fire for the specific purpose of standing there for hours to create enough crepes for the whole village?\u003c/p>\n\u003cp>Like many of my dessert making experiences, the first time I learned how to make crepes I made about 500. I stood at Lulu's 6 burner stovetop, laid out six different pans, plopped a pastry crush into a bowl of melted butter, had a two ounce ladle submerged in about a gallon of opaque liquid, and began.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_7844.JPG\">\u003c/p>\n\u003cp>Learning how to make crepes is a great beginning lesson in baking. One learns very quickly the role each ingredient plays in the end result, there being so few ingredients.\u003c/p>\n\u003cp>The milk is the conveyor. Without it your crepes would not be thin.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The flour is the binder. It gives the crepe toothsome ness. Too much and your crepe is heavy, too little and it's too delicate. How nimble you are clasping the crisp edge of the crepe, in order to flip it over, will most likely determine how much or little flour you want present.\u003c/p>\n\u003cp>The eggs are a two part affair.\u003c/p>\n\u003cp>The white is the strength, literally the protein. It is also the binder. The white gives the crepe bounce. So it looks happy and well conditioned, even on a humid day.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_7841.JPG\">\u003c/p>\n\u003cp>The yolk is the fat sack. It adds richness that emulsifies seamlessly with the protein of the egg white and milk. It adds flavor and toothsome ness at the same time.\u003c/p>\n\u003cp>The sugar softens the pancake a bit, and of course adds sweet flavor. It also attracts color; the way fat does, helping to create a lacy pattern we associate with crepes' pretty lacy pattern.\u003c/p>\n\u003cp>Salt enhances, backs up the yummy fat flavors from the butter and egg yolk, and balances. Without it your beautiful crepe will fall flat in someone's mouth like the wafers one swallows in Catholic churches.\u003c/p>\n\u003cp>And the butter, ahh lovely butter, adds smoothness, rich deliciousness, and a fat to help keep the crepe lift up from the pan when it's done. Very Important. Unlike the yolk, the liquid butterfat in the butter does not emulsify completely into the batter. This is so that it can keep the crepe from sticking. There's only so much butter the batter can take. Extra yolks, on the other hand, are what you would add if you wanted a heartier, richer crepe.\u003c/p>\n\u003cp>Crepes are fabulous for breakfast. But only if you really love the people you're making them for, or you love watching the sunrise. I had a crepe party once. With three pans going I spent five hours in the kitchen, watched my friends interact with each other, and ten minutes after sitting down to let everyone begin eating, the crepe plate was empty.\u003c/p>\n\u003cp>But crepes are also a great vehicle for fillings. Feeling productive? Make a lovely sweet or savory filling, plop it in the middle of your finished crepe, bring up the ends and tie your \"purse\" with a strand of chive or ribbon, and there you have a precious little food for a party or your own amusement.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_7847.JPG\">\u003c/p>\n\u003cp>Want something more complicated to keep you occupied on a rainy Sunday? Make ganache, when it has thickened, dollop onto crepe in straight line, but leave a little bit of a border, as if you were making ravioli. Roll crepe around ganache, leaving it to lie on its seam. Freeze absolutely solid. Deftly cut into \"coins\" with a sharp, non-serrated knife. When ready for dessert, scoop little balls of ice cream on top of coins. Voila! Something impressive for the person who's eaten everything.\u003c/p>\n\u003cp>After all the work a crepe takes, I prefer to eat them, as is, with simple toppings. In cooler weather I'll substitute a portion of the all purpose flour with chestnut or buckwheat flour. Inside these warm flavored crepes I'll spoon on brown sugar sauteed bananas, buttered pears or apples tossed in caramel. In summer I love simply cut strawberries tossed in sugar and whipped cream. And for you salty folks, there are always mushrooms, cheese, eggs, ratatouille and anything meaty.\u003c/p>\n\u003cp>Whatever your preference: diffident or toilsome, this crepe recipe should surely be kept in the recipe standards file.\u003c/p>\n\u003cp>CREPE BATTER\u003c/p>\n\u003cp>1 1/4 CUPS WHOLE MILK\u003cbr>3 EACH LARGE EGGS, room temperature\u003cbr>3/4 CUP ALL PURPOSE FLOUR\u003cbr>3 ounces MELTED UNSALTED BUTTER,\u003cbr>+ more for the making of the crepes\u003cbr>1/2 teaspoon KOSHER SALT\u003cbr>3 TABLESPOONS SUGAR\u003cbr>1 TABLESPOON VANILLA EXTRACT\u003c/p>\n\u003cp>1. Combine all ingredients except flour and melted butter in a blender.\u003cbr>2. Sift flour.\u003cbr>3. Turn blender on low speed. Uncap lid and, while blender is going, add flour a little at a time.\u003cbr>4. When all flour is added, add butter and turn blender up in speed for 1-3 minutes.\u003cbr>Pour into measuring cup, or pouring vessel. Do not wash blender just yet...\u003c/p>\n\u003cp>You may use a nonstick pan for crepes, but you may also use any pan. Because my cast iron skillet is in great shape, I can use this. I also like my big, flat saute pan.\u003cbr>Heat pan slightly. \"Paint\" a small amount of melted butter in pan with paper towel or pastry brush.\u003cbr>Ladle or pour in a small amount of batter to your pan that you are holding up at one end and swirling the batter around in as soon as you have stopped pouring. Swirl until the batter has stopped moving.\u003cbr>When the edges have begun to brown, pull, with both sets of nimble fingers, an edge towards you.\u003cbr>Flip!\u003cbr>The first crepe is the test, so no need to make it perfectly round or completely even.\u003cbr>Taste this crepe.\u003cbr>Do you want it to be sweeter? Add more sugar. More toothsome? Add a touch of flour or another egg yolk. Thinner? A splash more milk or melted butter may do the trick.\u003cbr>Create the crepe you want to eat.\u003cbr>If your pan is not well seasoned, you should be brushing a little butter in before each crepe. The more or less butter you put in will define how crisp and lacy your end result will be.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_8134.JPG\">\u003c/p>\n\u003cp>If your fingertips are sensitive, buy a \"baby offset spatula.\" When working, I keep one in my back pocket at all times. Use the spatula to gently bring the crispy edge of the half done crepe towards you. You'll still need to flip the crepe by hand, but this wonderful little tool means you don't have to put your fingers in the pan itself!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Enjoy! And if you make them, please stop back and say so in the comments section! {Please?}\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hold the pie, pass the cannoli",
"title": "Hold the pie, pass the cannoli",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/cannoli.jpg\">\u003c/p>\n\u003cp>Every Thanksgiving, my siblings and I were transferred by my father from suburban Orange County to suburban Los Angeles County. He'd pack us into his car and along the way we'd listen to the same four cassette tapes we'd been listening to for years -- the cast album of \u003ca href=\"http://www.broadwaymusicalhome.com/shows/chorus.htm\">A Chorus Line\u003c/a>, the Lesley Ann Warren version of Rogers and Hammerstein's \u003ca href=\"http://www.amazon.com/Cinderella-1965-Television-Richard-Rodgers/dp/B00000291S\">Cinderella\u003c/a>, \u003ca href=\"http://www.broadwaymusicalhome.com/shows/annie.htm\">Annie\u003c/a> and/or the original Broadway cast album of \u003ca href=\"http://www.broadwaymusicalhome.com/shows/camelot.htm\">Camelot\u003c/a>. Sometimes a little \u003ca href=\"http://www.glennmillerorchestra.com/\">Glenn Miller\u003c/a> was thrown in, but there was always the treat of \u003ca href=\"http://www.donho.com/\">Don Ho\u003c/a>'s \"Tiny Bubbles\" at the end of each tape to signal to my father that it would soon be time to flip over the cassette and play the other side. Thus entertained, we would make our way to my great aunt Marie's house in Pasadena, Sunday clothed and empty stomached.\u003c/p>\n\u003cp>My brother , sister and I were greeted in the traditional Sicilian fashion of hugs, kisses and painful cheek-pinching. This typically scared the hell out of me and managed to add an uneven rosiness to my complexion but, even as a child, I understood it was a trade off -- a little pain in exchange for something I'd been looking forward to eating since the previous Easter.\u003c/p>\n\u003cp>Cannoli.\u003c/p>\n\u003cp>It would be a long time before I could get to them -- several hours and a few hundred courses of food would be served before I could make myself sick on that mixture of ricotta, sugar and thin fried dough.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After the physical attentions were over, we'd work our way to the breakfast room, where the front half of the table would spill over with various antipasti -- salami, cheeses, olives, roasted peppers. The back half of the table was laid out with booze -- wine, vodka and scotch. I was allowed ginger ale. This was enough to keep the mouths of the men and children of the family busy for the next couple of hours while the four sisters (my grandmother, Aunt Celie, Aunt Theresa and Aunt Marie) finished preparing our dinner, laughing, yelling and coughing up bits of lung as they went. I busied myself playing under the lemon trees, looking out over the terrace at the \u003ca href=\"http://www.rosebowlstadium.com/\">Rose Bowl\u003c/a> in the near distance, occasionally throwing rocks in its general direction and wondering how much it would hurt if I fell off the retaining wall and into the brush and roses below.\u003c/p>\n\u003cp>Sitting down to dinner, we would first be presented with soup, generally some sort of minestrone. When that was cleared, out would come individual bowls of ravioli and a giant tureen filled with what my family referred to as \"the Sauce\"-- one of tomato, of course, studded with an alarming amout of meatballs, sausage and spiedini.\u003c/p>\n\u003cp>That would have been enough for me. It would have been enough for any normal person.\u003c/p>\n\u003cp>After the subsequent salad course was finished, my brother and I would get up from the table and lie on the floor in order to flatten out our stomachs, thinking that such an action might aid in the digestion of what we had just eaten, More importantly to us, it was a dramatic signal of our discomfort in full view of the rest of the family. We knew we had a long way to go.\u003c/p>\n\u003cp>After our little digestive break, I would reposition myself back at the table, fortify myself with a sip or two of red wine cut with ginger ale and brace myself for what the rest of America was eating at the same time -- Thanksgiving dinner with all the trimmings. And I do mean all of them.\u003c/p>\n\u003cp>How these old women ate like this I will never know. My Aunt Celie was tiny, about 4' 11\". Where did she put it? It would take weeks of stomach-stretching meals to prepare one's self for such a dinner, but these women all managed to maintain their figures. I don't think I'll ever understand it.\u003c/p>\n\u003cp>After dinner, we would all repair to various parts of the house to deal with our food comas as we each thought best. The men would watch football, my sister might disappear into a book, the woman would scuttle back into the kitchen to do a few dishes. I would will my stomach to process the week's worth of food intake I had consumed over the last few hours in order to ready myself for that most important, final object of childhood gluttony -- dessert.\u003c/p>\n\u003cp>Reconvened at the table, coffee and after dinner drinks were served. I think my family would have considered it un-American to leave pumpkin pie off the table, so it sat, largely unattended, between two enormous platters of cannoli -- one tray studded with chocolate, the other with candied citron. I politely ate one with citron to make my aunts happy, then made my way to the chocolate ones. I might have been in pain, but it was sweet.\u003c/p>\n\u003cp>After dessert, I would lie back down on the floor until I could join my aunts back in the now-cleared breakfast room and watch them play penny poker with coins hoarded in their prescription bottles. It was a morbid touch, reminding me just how old these women were, how frail they were becoming. But they were very much alive on these holidays, showing the rest of us they still had it where it counted -- in the kitchen. Sometimes they would let me play cards with them, occasionally stealing a sip of scotch, trying not to get the cards dirty with my powdered-sugar-and-ricotta-caked fingers.\u003c/p>\n\u003cp>Cannoli\u003c/p>\n\u003cp>To make the shells, you will need either cannelli ( little metal cylinders used specifically for cannoli making) or little wooden rods, which can be made by cutting a broomstick into 4 inch lengths.\u003c/p>\n\u003cp>I have included a recipe that yields a lot of pastries. I figure, if one is going to make cannoli, one might as well make enough to feed the Italian army. If you only plan on feeding the army of, say, \u003ca href=\"https://www.cia.gov/cia/publications/factbook/geos/sm.html\">San Marino\u003c/a>, halve the recipe.\u003c/p>\n\u003cp>Also, I have abandoned the candied citron and chocolate garnish of my childhood for ingredients that I believe compliment the ricotta rather than overtake it.\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>2 pounds ricotta cheese (Use the best you can find. Sheep's milk is my preference)\u003cbr>2 cups superfine sugar\u003cbr>1 cup pistachios, toasted and chopped\u003cbr>zest of either one orange or two tangerines\u003cbr>5 cups all-purpose flour\u003cbr>1/2 cup dry white wine\u003cbr>8 tablespoons honey\u003cbr>1/2 teaspoon vanilla extract\u003cbr>1/4 teaspoon salt\u003cbr>2 eggs\u003cbr>2 egg whites\u003cbr>canola oil for deep frying\u003cbr>additional egg white\u003cbr>powdered sugar\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/topping.jpg\">\u003c/p>\n\u003cp>1. Mix ricotta with one cup of sugar, 4 tablespoons of honey, vanilla, nuts and citrus zest. This can be done by hand, but I prefer to use a stand mixer with paddle attachment, which blends the ingredients better and incorporates more air, making for a smoother, creamier mixture than I can provide doing manually. Cover and refrigerate.\u003c/p>\n\u003cp>2. Mound flour on a clean surface, make a well in the center, pour in the wine. Add the honey, the remaining sugar, salt, whole egg and egg white and knead until you have a fairly stiff dough. Or, do what I did after photographing the above -- decide that this step is an unnecessary pain in the ass and throw it all in a stand mixture with dough hook attachment. Shape dough into two disks, wrap in plastic and refrigerate for two hours.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/dough.jpg\">\u003c/p>\n\u003cp>3. Roll dough out as thinly as possible and cut into 4 inch squares. When I say \"as thinly as possible,\" I mean it. Roll it out and then keep rolling. It's a dough as tough as the old Sicilian broads who used to make them. You should be able to read a newspaper through them. Wrap them around oiled cannelli diagonally so that they overlap slightly. Press closed using a little egg white to make them adhere. Heat the oil to 350F. Fry the tubes until golden brown. Drain on paper towels and cool enough to handle safely. Slide pastry off cylinders while still warm.\u003c/p>\n\u003cp>4. Spoon the ricotta mixture into either a pastry bag with a wide tip or, lacking that, into a gallon-sized zip-lock bag, trimming the corner to the desired width. Fill pastry, sprinkle with powdered sugar and serve. Garnish the exposed ricotta mixture with more pistachio, chopped as finely as you wish, if the mood strikes.\u003c/p>\n\u003cp>If you plan on preparing this all in advance, as you should, please keep in mind that a crisp pastry shell becomes soggy when allowed to sit filled for an extended period of time. I am most likely insulting your intelligence by suggesting that you fill the shells immediately before serving, but there I go.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Today, I will not be with my family. Most of the old revellers are dead, but I will call and send my love to those who remain. Instead, I will spend the day eating, drinking and playing games with the good friends I now consider my new family here in San Francisco. I may not tell them I love them in so many words, but I will make them cannoli.\u003c/p>\n\n",
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"description": "Every Thanksgiving, my siblings and I were transferred by my father from suburban Orange County to suburban Los Angeles County. He'd pack us into his car and along the way we'd listen to the same four cassette tapes we'd been listening to for years -- the cast album of A Chorus Line, the Lesley Ann",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/cannoli.jpg\">\u003c/p>\n\u003cp>Every Thanksgiving, my siblings and I were transferred by my father from suburban Orange County to suburban Los Angeles County. He'd pack us into his car and along the way we'd listen to the same four cassette tapes we'd been listening to for years -- the cast album of \u003ca href=\"http://www.broadwaymusicalhome.com/shows/chorus.htm\">A Chorus Line\u003c/a>, the Lesley Ann Warren version of Rogers and Hammerstein's \u003ca href=\"http://www.amazon.com/Cinderella-1965-Television-Richard-Rodgers/dp/B00000291S\">Cinderella\u003c/a>, \u003ca href=\"http://www.broadwaymusicalhome.com/shows/annie.htm\">Annie\u003c/a> and/or the original Broadway cast album of \u003ca href=\"http://www.broadwaymusicalhome.com/shows/camelot.htm\">Camelot\u003c/a>. Sometimes a little \u003ca href=\"http://www.glennmillerorchestra.com/\">Glenn Miller\u003c/a> was thrown in, but there was always the treat of \u003ca href=\"http://www.donho.com/\">Don Ho\u003c/a>'s \"Tiny Bubbles\" at the end of each tape to signal to my father that it would soon be time to flip over the cassette and play the other side. Thus entertained, we would make our way to my great aunt Marie's house in Pasadena, Sunday clothed and empty stomached.\u003c/p>\n\u003cp>My brother , sister and I were greeted in the traditional Sicilian fashion of hugs, kisses and painful cheek-pinching. This typically scared the hell out of me and managed to add an uneven rosiness to my complexion but, even as a child, I understood it was a trade off -- a little pain in exchange for something I'd been looking forward to eating since the previous Easter.\u003c/p>\n\u003cp>Cannoli.\u003c/p>\n\u003cp>It would be a long time before I could get to them -- several hours and a few hundred courses of food would be served before I could make myself sick on that mixture of ricotta, sugar and thin fried dough.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After the physical attentions were over, we'd work our way to the breakfast room, where the front half of the table would spill over with various antipasti -- salami, cheeses, olives, roasted peppers. The back half of the table was laid out with booze -- wine, vodka and scotch. I was allowed ginger ale. This was enough to keep the mouths of the men and children of the family busy for the next couple of hours while the four sisters (my grandmother, Aunt Celie, Aunt Theresa and Aunt Marie) finished preparing our dinner, laughing, yelling and coughing up bits of lung as they went. I busied myself playing under the lemon trees, looking out over the terrace at the \u003ca href=\"http://www.rosebowlstadium.com/\">Rose Bowl\u003c/a> in the near distance, occasionally throwing rocks in its general direction and wondering how much it would hurt if I fell off the retaining wall and into the brush and roses below.\u003c/p>\n\u003cp>Sitting down to dinner, we would first be presented with soup, generally some sort of minestrone. When that was cleared, out would come individual bowls of ravioli and a giant tureen filled with what my family referred to as \"the Sauce\"-- one of tomato, of course, studded with an alarming amout of meatballs, sausage and spiedini.\u003c/p>\n\u003cp>That would have been enough for me. It would have been enough for any normal person.\u003c/p>\n\u003cp>After the subsequent salad course was finished, my brother and I would get up from the table and lie on the floor in order to flatten out our stomachs, thinking that such an action might aid in the digestion of what we had just eaten, More importantly to us, it was a dramatic signal of our discomfort in full view of the rest of the family. We knew we had a long way to go.\u003c/p>\n\u003cp>After our little digestive break, I would reposition myself back at the table, fortify myself with a sip or two of red wine cut with ginger ale and brace myself for what the rest of America was eating at the same time -- Thanksgiving dinner with all the trimmings. And I do mean all of them.\u003c/p>\n\u003cp>How these old women ate like this I will never know. My Aunt Celie was tiny, about 4' 11\". Where did she put it? It would take weeks of stomach-stretching meals to prepare one's self for such a dinner, but these women all managed to maintain their figures. I don't think I'll ever understand it.\u003c/p>\n\u003cp>After dinner, we would all repair to various parts of the house to deal with our food comas as we each thought best. The men would watch football, my sister might disappear into a book, the woman would scuttle back into the kitchen to do a few dishes. I would will my stomach to process the week's worth of food intake I had consumed over the last few hours in order to ready myself for that most important, final object of childhood gluttony -- dessert.\u003c/p>\n\u003cp>Reconvened at the table, coffee and after dinner drinks were served. I think my family would have considered it un-American to leave pumpkin pie off the table, so it sat, largely unattended, between two enormous platters of cannoli -- one tray studded with chocolate, the other with candied citron. I politely ate one with citron to make my aunts happy, then made my way to the chocolate ones. I might have been in pain, but it was sweet.\u003c/p>\n\u003cp>After dessert, I would lie back down on the floor until I could join my aunts back in the now-cleared breakfast room and watch them play penny poker with coins hoarded in their prescription bottles. It was a morbid touch, reminding me just how old these women were, how frail they were becoming. But they were very much alive on these holidays, showing the rest of us they still had it where it counted -- in the kitchen. Sometimes they would let me play cards with them, occasionally stealing a sip of scotch, trying not to get the cards dirty with my powdered-sugar-and-ricotta-caked fingers.\u003c/p>\n\u003cp>Cannoli\u003c/p>\n\u003cp>To make the shells, you will need either cannelli ( little metal cylinders used specifically for cannoli making) or little wooden rods, which can be made by cutting a broomstick into 4 inch lengths.\u003c/p>\n\u003cp>I have included a recipe that yields a lot of pastries. I figure, if one is going to make cannoli, one might as well make enough to feed the Italian army. If you only plan on feeding the army of, say, \u003ca href=\"https://www.cia.gov/cia/publications/factbook/geos/sm.html\">San Marino\u003c/a>, halve the recipe.\u003c/p>\n\u003cp>Also, I have abandoned the candied citron and chocolate garnish of my childhood for ingredients that I believe compliment the ricotta rather than overtake it.\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>2 pounds ricotta cheese (Use the best you can find. Sheep's milk is my preference)\u003cbr>2 cups superfine sugar\u003cbr>1 cup pistachios, toasted and chopped\u003cbr>zest of either one orange or two tangerines\u003cbr>5 cups all-purpose flour\u003cbr>1/2 cup dry white wine\u003cbr>8 tablespoons honey\u003cbr>1/2 teaspoon vanilla extract\u003cbr>1/4 teaspoon salt\u003cbr>2 eggs\u003cbr>2 egg whites\u003cbr>canola oil for deep frying\u003cbr>additional egg white\u003cbr>powdered sugar\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/topping.jpg\">\u003c/p>\n\u003cp>1. Mix ricotta with one cup of sugar, 4 tablespoons of honey, vanilla, nuts and citrus zest. This can be done by hand, but I prefer to use a stand mixer with paddle attachment, which blends the ingredients better and incorporates more air, making for a smoother, creamier mixture than I can provide doing manually. Cover and refrigerate.\u003c/p>\n\u003cp>2. Mound flour on a clean surface, make a well in the center, pour in the wine. Add the honey, the remaining sugar, salt, whole egg and egg white and knead until you have a fairly stiff dough. Or, do what I did after photographing the above -- decide that this step is an unnecessary pain in the ass and throw it all in a stand mixture with dough hook attachment. Shape dough into two disks, wrap in plastic and refrigerate for two hours.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/dough.jpg\">\u003c/p>\n\u003cp>3. Roll dough out as thinly as possible and cut into 4 inch squares. When I say \"as thinly as possible,\" I mean it. Roll it out and then keep rolling. It's a dough as tough as the old Sicilian broads who used to make them. You should be able to read a newspaper through them. Wrap them around oiled cannelli diagonally so that they overlap slightly. Press closed using a little egg white to make them adhere. Heat the oil to 350F. Fry the tubes until golden brown. Drain on paper towels and cool enough to handle safely. Slide pastry off cylinders while still warm.\u003c/p>\n\u003cp>4. Spoon the ricotta mixture into either a pastry bag with a wide tip or, lacking that, into a gallon-sized zip-lock bag, trimming the corner to the desired width. Fill pastry, sprinkle with powdered sugar and serve. Garnish the exposed ricotta mixture with more pistachio, chopped as finely as you wish, if the mood strikes.\u003c/p>\n\u003cp>If you plan on preparing this all in advance, as you should, please keep in mind that a crisp pastry shell becomes soggy when allowed to sit filled for an extended period of time. I am most likely insulting your intelligence by suggesting that you fill the shells immediately before serving, but there I go.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today, I will not be with my family. Most of the old revellers are dead, but I will call and send my love to those who remain. Instead, I will spend the day eating, drinking and playing games with the good friends I now consider my new family here in San Francisco. I may not tell them I love them in so many words, but I will make them cannoli.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/entertainingbooks-746488.png\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/entertainingbooks-744297.png\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>It's party time! Actually it's party season. Whether you want to throw a party or give the gift of a party book, these entertaining tomes are just the thing.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1904920365/kqedorg-20\">Easy Entertaining\u003c/a>\u003c/b>: Everything You Need To Know About Having Parties at Home\u003cbr>This book is all about taking the fear out of playing host or hostess. The focus is on recipes and there are plenty of good ones. Some of the recipes have a definite Irish slant not surprising since author Darina Allen, (recipient of the IACP Cooking Teacher of the Year award) is from Ireland. But you'll also find Baja-style Fish tacos with Chipotle Mayonnaise and Beef Rendang and everything in between. There really is something for everybody here. Every season, every kind of guest and just about every budget is covered. Even fussy sounding recipes like Meringue Roulade with Pomegranate Seeds and Rosewater come off as surprisingly simple. Party throwing tips are sprinkled throughout. \u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0821257803/kqedorg-20\">Party Confidential\u003c/a>\u003c/b>\u003cbr>If partying in style is your thing, Hollywood party planners Lara Shriftman and Elizabeth Harrison are who you need in your corner. Their book is filled with photos of celebrities at parties and the lowdown on how to recreate their fabulous parties yourself. Not surprisingly every party has a theme. You'll find Jackie Collins' Hollyrich Cheesecake and copycat recipes like California Pizza Kitchens Spinach-Artichoke Dip and of course signature dishes like Nobu Black Cod with Miso and what's a party without Mini Paris Cupcakes? This book is a guilty pleasure along the lines of reading InStyle magazine.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0446578843/kqedorg-20\">I Like You: Hospitality Under the Influence\u003c/a>\u003c/b>\u003cbr>This book will delight both party lovers and those who avoid them like the plague. Like her brother David Sedaris, Amy Sedaris is a humorist. If only she were writing for Saturday Night Live we would all be watching. Her book is a bit of a scrapbook approach to life. Photos mirror the style of Time-Life entertaining books from the 1970's. Place tongue firmly in cheek. There are plenty of good recipes in here, from potluck pastas to decadent cakes but really you will spend more time cracking up over \"hints\" on how to iron your hair, pantyhose crafts and the Lumberjack Prayer.\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/entertainingbooks-746488.png\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/entertainingbooks-744297.png\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>It's party time! Actually it's party season. Whether you want to throw a party or give the gift of a party book, these entertaining tomes are just the thing.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1904920365/kqedorg-20\">Easy Entertaining\u003c/a>\u003c/b>: Everything You Need To Know About Having Parties at Home\u003cbr>This book is all about taking the fear out of playing host or hostess. The focus is on recipes and there are plenty of good ones. Some of the recipes have a definite Irish slant not surprising since author Darina Allen, (recipient of the IACP Cooking Teacher of the Year award) is from Ireland. But you'll also find Baja-style Fish tacos with Chipotle Mayonnaise and Beef Rendang and everything in between. There really is something for everybody here. Every season, every kind of guest and just about every budget is covered. Even fussy sounding recipes like Meringue Roulade with Pomegranate Seeds and Rosewater come off as surprisingly simple. Party throwing tips are sprinkled throughout. \u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0821257803/kqedorg-20\">Party Confidential\u003c/a>\u003c/b>\u003cbr>If partying in style is your thing, Hollywood party planners Lara Shriftman and Elizabeth Harrison are who you need in your corner. Their book is filled with photos of celebrities at parties and the lowdown on how to recreate their fabulous parties yourself. Not surprisingly every party has a theme. You'll find Jackie Collins' Hollyrich Cheesecake and copycat recipes like California Pizza Kitchens Spinach-Artichoke Dip and of course signature dishes like Nobu Black Cod with Miso and what's a party without Mini Paris Cupcakes? This book is a guilty pleasure along the lines of reading InStyle magazine.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0446578843/kqedorg-20\">I Like You: Hospitality Under the Influence\u003c/a>\u003c/b>\u003cbr>This book will delight both party lovers and those who avoid them like the plague. Like her brother David Sedaris, Amy Sedaris is a humorist. If only she were writing for Saturday Night Live we would all be watching. Her book is a bit of a scrapbook approach to life. Photos mirror the style of Time-Life entertaining books from the 1970's. Place tongue firmly in cheek. There are plenty of good recipes in here, from potluck pastas to decadent cakes but really you will spend more time cracking up over \"hints\" on how to iron your hair, pantyhose crafts and the Lumberjack Prayer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Heart of the City Farmers' Market, Sunday",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/HeartOfTheCity_Large.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/HeartOfTheCity_Small-724008.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>In an area where we have one of the \u003cstrong>\u003ca href=\"http://www.cuesa.org\">world's renowned farmers' markets\u003c/a>\u003c/strong>, it is easy to overlook neighborhood markets. But the truth is that often we don't have the time or the will to elbow through the crowds at the Ferry Building. On the weeks when you'd like to avoid the weekend farmers' market crush, or you'd simply like some drama-free shopping at markets that will provide you with many of your necessities, consider one of the Bay Area's neighborhood markets.\u003c/p>\n\u003cp>The Heart of the City Farmers' Market, located in San Francisco's civic center, is a market like no other. With a vividly urban feel, this market is a street performer to the Ferry Plaza Farmers' Market ballet. The market celebrated it's 25th anniversary of existence this year, and is one of the oldest farmers' markets in the area.\u003c/p>\n\u003cp>Where fruits and vegetables at the Ferry Plaza Market are of the utmost quality and are so impeccable they sometimes feel like museum exhibits, the Heart of the City Market's fruits and vegetables are piled high and seem to be combined with seconds and slightly bruised fruit. \u003c/p>\n\u003cp>The price difference reflects the difference in quality, and bargains at this market abound. The customers who shop the Heart of the City market are the most ethnically diverse that I have seen at any market in San Francisco, and everyone was represented -- from homeless looking for a bargain, to Indian and Asian families, to football fans picking up some peanuts before Sunday's 49ers game.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Markets breathe, they rest, they laugh, they yell. They absorb all the life around them and multiply it.\" This is a quote I came across recently in \u003cstrong>\u003ca href=\"http://www.amazon.com/Hot-Sour-Salty-Sweet-Southeast/dp/1579651143/sr=8-1/qid=1164134640/ref=pd_bbs_sr_1/102-6063679-4152143?ie=UTF8&s=books\">Hot, Sour, Salty, Sweet\u003c/a>\u003c/strong> by Jeffrey Alford, and it applies exactly to the feel of the Heart of the City Farmers' Market.\u003c/p>\n\u003cp>The market takes place on Wednesdays and Sundays, beginning at 7 am and closing at 5.30 pm on Wednesdays and 5.00 pm on Sundays. That's over 20 hours of market time in two days. I would highly recommend a trip to this market.\u003c/p>\n\u003cp>Because most of the farmers at the Heart of the City market don't display signs, I didn't get many vendor names. When I attended this market on November 19, I counted more than ten vegetable vendors, more than five fruit vendors, three flowers and plant vendors, and egg vendor, a fish vendor, a pistachio vendor, and one prepared food vendor. I did not note any hot, prepared food vendors, though I have been told that there is a tamale vendor on Wednesdays. I also didn't see any cheeses or meats other than fish.\u003c/p>\n\u003cp>\u003cstrong>Heart of the City Farmers Market\u003c/strong>\u003cbr>Market Street\u003cbr>(between Seventh and Eighth streets)\u003cbr>(415) 558-9455\u003cbr>Wednesdays, 7:00 am - 5:30 pm\u003cbr>Sundays, 7:00 am - 5:00 pm\u003c/p>\n\u003cp>Vendors in attendance that I noted included:\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pcfma.com/FarmBio/Macdonald.html\">MacDonald's Organic Farm\u003c/a>\u003c/strong> (Sebastopol). Apples.\u003cbr>\u003cstrong>Phan Farm\u003c/strong> (Elk Grove). Asian vegetables.\u003cbr>\u003cstrong>Schletewitz Family Farms\u003c/strong> (Sanger). Grapes, stone fruit.\u003cbr>\u003cstrong>\u003ca href=\"http://retail.sukhis.com/\">Sukhi's.\u003c/a>\u003c/strong> Prepared Indian foods.\u003cbr>\u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_92.php\">Yerena Farms\u003c/a>\u003c/strong> (Watsonville). Berries.\u003c/p>\n\u003cp>To read about the anniversary of the Heart of the City Market, go to the \u003cstrong>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/06/14/FDGC7JCQMJ1.DTL\">San Francisco Chronicle article\u003c/a>\u003c/strong>. More photos of this market posted on \u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2006/11/ode_to_a_lens.html\">Life Begins at 30\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This post is one in a series covering Bay Area neighborhood farmers' markets.\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/08/berkeley-thursday-farmers-market.jsp\">Berkeley Farmers' Market (Thursday)\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/09/fairfax-farmers-market.jsp\">Fairfax Farmers' Market (Wednesday)\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/10/fillmore-farmers-market-sf-cheese.jsp\">Fillmore Farmers' Market (Saturday)\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/08/marina-farmers-market.jsp\">Marina Farmers' Market (Saturday)\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/11/mountain-view-farmers-market.jsp\">Mountain View Farmers' Market (Sunday)\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/10/pt-reyes-station-farmers-market.jsp\">Pt. Reyes Station Farmers' Market (Saturday)\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/08/temescal-farmers-market-oakland.jsp\">Temescal Farmers' Market (Sunday)\u003c/a>\u003c/strong>\u003c/p>\n\n",
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"description": "In an area where we have one of the world's renowned farmers' markets, it is easy to overlook neighborhood markets. But the truth is that often we don't have the time or the will to elbow through the crowds at the Ferry Building. On the weeks when you'd like to avoid the weekend farmers' market",
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"slug": "heart-of-the-city-farmers-market-sunday",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/HeartOfTheCity_Large.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/HeartOfTheCity_Small-724008.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>In an area where we have one of the \u003cstrong>\u003ca href=\"http://www.cuesa.org\">world's renowned farmers' markets\u003c/a>\u003c/strong>, it is easy to overlook neighborhood markets. But the truth is that often we don't have the time or the will to elbow through the crowds at the Ferry Building. On the weeks when you'd like to avoid the weekend farmers' market crush, or you'd simply like some drama-free shopping at markets that will provide you with many of your necessities, consider one of the Bay Area's neighborhood markets.\u003c/p>\n\u003cp>The Heart of the City Farmers' Market, located in San Francisco's civic center, is a market like no other. With a vividly urban feel, this market is a street performer to the Ferry Plaza Farmers' Market ballet. The market celebrated it's 25th anniversary of existence this year, and is one of the oldest farmers' markets in the area.\u003c/p>\n\u003cp>Where fruits and vegetables at the Ferry Plaza Market are of the utmost quality and are so impeccable they sometimes feel like museum exhibits, the Heart of the City Market's fruits and vegetables are piled high and seem to be combined with seconds and slightly bruised fruit. \u003c/p>\n\u003cp>The price difference reflects the difference in quality, and bargains at this market abound. The customers who shop the Heart of the City market are the most ethnically diverse that I have seen at any market in San Francisco, and everyone was represented -- from homeless looking for a bargain, to Indian and Asian families, to football fans picking up some peanuts before Sunday's 49ers game.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Markets breathe, they rest, they laugh, they yell. They absorb all the life around them and multiply it.\" This is a quote I came across recently in \u003cstrong>\u003ca href=\"http://www.amazon.com/Hot-Sour-Salty-Sweet-Southeast/dp/1579651143/sr=8-1/qid=1164134640/ref=pd_bbs_sr_1/102-6063679-4152143?ie=UTF8&s=books\">Hot, Sour, Salty, Sweet\u003c/a>\u003c/strong> by Jeffrey Alford, and it applies exactly to the feel of the Heart of the City Farmers' Market.\u003c/p>\n\u003cp>The market takes place on Wednesdays and Sundays, beginning at 7 am and closing at 5.30 pm on Wednesdays and 5.00 pm on Sundays. That's over 20 hours of market time in two days. I would highly recommend a trip to this market.\u003c/p>\n\u003cp>Because most of the farmers at the Heart of the City market don't display signs, I didn't get many vendor names. When I attended this market on November 19, I counted more than ten vegetable vendors, more than five fruit vendors, three flowers and plant vendors, and egg vendor, a fish vendor, a pistachio vendor, and one prepared food vendor. I did not note any hot, prepared food vendors, though I have been told that there is a tamale vendor on Wednesdays. I also didn't see any cheeses or meats other than fish.\u003c/p>\n\u003cp>\u003cstrong>Heart of the City Farmers Market\u003c/strong>\u003cbr>Market Street\u003cbr>(between Seventh and Eighth streets)\u003cbr>(415) 558-9455\u003cbr>Wednesdays, 7:00 am - 5:30 pm\u003cbr>Sundays, 7:00 am - 5:00 pm\u003c/p>\n\u003cp>Vendors in attendance that I noted included:\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pcfma.com/FarmBio/Macdonald.html\">MacDonald's Organic Farm\u003c/a>\u003c/strong> (Sebastopol). Apples.\u003cbr>\u003cstrong>Phan Farm\u003c/strong> (Elk Grove). Asian vegetables.\u003cbr>\u003cstrong>Schletewitz Family Farms\u003c/strong> (Sanger). Grapes, stone fruit.\u003cbr>\u003cstrong>\u003ca href=\"http://retail.sukhis.com/\">Sukhi's.\u003c/a>\u003c/strong> Prepared Indian foods.\u003cbr>\u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_92.php\">Yerena Farms\u003c/a>\u003c/strong> (Watsonville). Berries.\u003c/p>\n\u003cp>To read about the anniversary of the Heart of the City Market, go to the \u003cstrong>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/06/14/FDGC7JCQMJ1.DTL\">San Francisco Chronicle article\u003c/a>\u003c/strong>. More photos of this market posted on \u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2006/11/ode_to_a_lens.html\">Life Begins at 30\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This post is one in a series covering Bay Area neighborhood farmers' markets.\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/08/berkeley-thursday-farmers-market.jsp\">Berkeley Farmers' Market (Thursday)\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/09/fairfax-farmers-market.jsp\">Fairfax Farmers' Market (Wednesday)\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/10/fillmore-farmers-market-sf-cheese.jsp\">Fillmore Farmers' Market (Saturday)\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/08/marina-farmers-market.jsp\">Marina Farmers' Market (Saturday)\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/11/mountain-view-farmers-market.jsp\">Mountain View Farmers' Market (Sunday)\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/10/pt-reyes-station-farmers-market.jsp\">Pt. Reyes Station Farmers' Market (Saturday)\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/08/temescal-farmers-market-oakland.jsp\">Temescal Farmers' Market (Sunday)\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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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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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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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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},
"pbs-newshour": {
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},
"perspectives": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"title": "Political Breakdown",
"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.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"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.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"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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