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"content": "\u003cp>\u003ca href=\"http://www.williams-sonoma.com/recipe/tipTechniqueView.cfm?objectid=F0053C88-E46C-A4B8-684C386CA691D6AE&bnrid=3101537&amp;amp;amp;amp;amp;amp;cm_ven=KANA&cm_cat=EDM&cm_pla=061116%20TG%20Time&cm_ite=061116%20TG%20Time%20MenuIM&flash=on\">\u003cimg src=\"http://cucinatestarossa.blogs.com/thankgiving/classicpumpkinpie.jpg\">\u003c/a>\u003cbr>\u003cem>picture from Williams-Sonoma web site\u003c/em>\u003c/p>\n\u003cp>Lately I've received a slew of emails requesting ideas, recipes, and menus for Thanksgiving so I thought it might help if I posted a list of recipes and ideas from some past meals and some of my favorite chefs and resources. This first set is courtesy of Williams-Sonoma who can always be counted on for good, solid recipes and copious amounts of alluring accessories that one simply must have in order to cook that recipe. So if you can resist the lure of that ridiculously overpriced copper pot, I'm sure your stuffing will be just as delicious. Cheers!\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.williams-sonoma.com/recipe/tipTechniqueView.cfm?objectid=F0053C88-E46C-A4B8-684C386CA691D6AE&bnrid=3101537&amp;amp;amp;amp;amp;amp;cm_ven=KANA&cm_cat=EDM&cm_pla=061116%20TG%20Time&cm_ite=061116%20TG%20Time%20MenuIM&flash=on\">Williams-Sonoma 50th Anniversary Thanksgiving Menu\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003ca href=\"http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=8E78019F-CED8-D778-7E07EF920C1CEEEF\">\u003cb>Cream of Mushroom Soup\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ws_creamofmushroomsoup2.jpg\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=88366342-7B0B-40CF-A050DABF6D26E20F\">\u003cb>Herbes de Provence Roast Turkey\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ws_herbsdeprovenceturkey.jpg\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=9BE5ED9C-5166-49EA-99D9C2C6FF2E2587\">\u003cb>Sausage, Corn Bread and Chestnut Dressing\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ws_sausagesorndressing.jpg\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=8E8EE5CA-A2E7-F185-E5EC5C4FDA4CE818\">\u003cb>Roasted Brussels Sprouts with Bacon and Chestnuts\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ws_brusselsproutsbacon.gif\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=3374B172-A24C-4058-BE3E42D265D1EE96\">\u003cb>Molded Cranberry Sauce\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ws_cranberrymold.jpg\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=CBE7C954-E2A6-67A0-5E202F4F60871E63\">\u003cb>Classic Pumpkin Pie\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ws_classicpumpkinpie.jpg\">\u003c/p>\n\u003cp>\u003cb>Thanksgiving Abondanza\u003c/b>\u003c/p>\n\u003cp>These Thanksgiving recipes are courtesy of one of my favorite Napa Valley chefs, \u003ca href=\"http://www.napastyle.com\">\u003cb>Michael Chiarello\u003c/b>\u003c/a>. Before I ever dreamed of donning a chef's jacket and clogs, I volunteered to work in the back kitchen of Michael's \u003ca href=\"http://www.napastyle.com/tv/tv.jsp\">\u003cb>KQED cooking show Casual Cooking\u003c/b>\u003c/a>. He immediately made me feel welcome and his ease and confidence in the kitchen was remarkable. His philosophy and approach to food and la dolce vita is nothing short of inspiring. Here are a few of his specialties. One of my favorite pans is his \u003ca href=\"http://www.napastyle.com/store/product.jsp?sku=2118&cmCategoryId=S001\">cocorico\u003c/a>. This is the coolest thing ever! When I'm in San Francisco, I use it all the time (it's too big to fit in my suitcase) and I've convinced most of my friends to buy one too. Tutti a tavola e mangia bene! \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mc_casual-cooking.jpg\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=179%20\">\u003cb>Roasted Pears with Cinnamon-Spiced Whipped Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=401\">\u003cb>Whole Roasted Turkey with Fennel Spice Rub\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mc_turkey.jpg\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=176\">\u003cb>Pumpkin Ravioli with Turkey Scallopini and Cranberry Brown Butter\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=16%20\">\u003cb>The Definitive Mashed Potatoes and Variations\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg border=\"0\" src=\"http://cucinatestarossa.blogs.com/photos/uncategorized/mc_mashed_potatoes.jpg\" alt=\"Mc_mashed_potatoes\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=400\">\u003cb>Panettone Stuffing\u003c/b>\u003c/a> (my favorite!)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mc_stuffing.jpg\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=543%20\">\u003cb>Cranberry Citrus Relish\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mc_crancitrusdress.jpg\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=292%20\">\u003cb>Roasted Garlic Mashed Potatoes\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mc_mashed_potatoes.jpg\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=293%20\">\u003cb>Yams with Toasted Spice Rub\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mc_yams.jpg\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=604%20\">Lasagna of Roasted Butternut Squash\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=291%20\">\u003cb>Whole Roasted Turkey on the Cocorico\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mc_cocorico.jpg\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=284%20\">\u003cb>Pan Roasted Vegetables with Fennel Spice\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mc_roast_veg.jpg\">\u003c/p>\n\u003cp>\u003cb>Thankgiving Deja Vu\u003c/b>\u003c/p>\n\u003cp>2005 was a year of many things to be thanksful for as well as \u003ca href=\"http://www.kqed.org/weblog/food/2005/11/thanksgiving-in-paris-trois-fois.jsp\">\u003cb>many Thanksgivings - THREE in fact\u003c/b>\u003c/a>! Needless to say I haven't been able to look at turkey since then but here are a few killer, cholesteral-inducing, absolutely delicious recipes from last year that left everyone swooning. One involved a hammer....\u003c/p>\n\u003cp>\u003cimg width=\"300\" height=\"112\" border=\"0\" src=\"http://cucinatestarossa.blogs.com/weblog/images/tg_kbg_invite_wide.jpg\" alt=\"Tg_kbg_invite_wide\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/2005/11/thanksgiving-in-paris-trois-fois.jsp\">\u003cb>Salt encrusted Turkey stuffed with Foie Gras and Port\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg width=\"300\" height=\"129\" border=\"0\" src=\"http://cucinatestarossa.blogs.com/weblog/images/thanksgiving_capon5_free_300.jpg\" alt=\"Thanksgiving_capon5_free_300\"> \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/2005/11/thanksgiving-in-paris-trois-fois.jsp\">\u003cb>Spiced Pumpkin Soup\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg width=\"300\" height=\"125\" border=\"0\" src=\"http://cucinatestarossa.blogs.com/weblog/images/pumpkin8_300.jpg\" alt=\"Pumpkin8_300\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pumpkin7_300.jpg\"> \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/2005/11/thanksgiving-in-paris-trois-fois.jsp\">\u003cb>Bresse Chicken stuffed with Foie Gras and Spice Bread\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg width=\"300\" height=\"116\" border=\"0\" src=\"http://cucinatestarossa.blogs.com/weblog/images/turkey_foiegras_paindepices.jpg\" alt=\"Turkey_foiegras_paindepices\"> \u003c/p>\n\u003cp>and the Thanksgiving Tree...my friends Kendall and Bob put this up and we all added leaves written with things we were most thankful for. A lovely tradition and a wonderful, creative way to remind us just what exactly we were celebrating, though it's not hard to forget when you are 6,000 miles from home...\u003c/p>\n\u003cp>\u003cimg width=\"300\" height=\"125\" border=\"0\" src=\"http://cucinatestarossa.blogs.com/weblog/images/tg_kbg_tree_300.jpg\" alt=\"Tg_kbg_tree_300\">\u003c/p>\n\u003cp><!--\u003cb>Thanksgiving a la Martha\u003c/b>\u003c/p>\n\u003cp>\u003cimg src=\"http://cucinatestarossa.blogs.com/thankgiving/ms_turkey.jpg\">\u003c/p>\n\u003cp>And why not go to the diva of divine entertaining, Martha Stewart herself. She is prominently featured on \u003ca href=\"http://food.yahoo.com/\">Yahoo! Food\u003c/a> but I thought it best to go direct to the source. So without further ado... \u003ca href=\"http://www.marthastewart.com/page.jhtml?type=content&id=channel5200008&rsc=111406_hpdl1_A\">\u003cb>Martha's Official Thanksgiving Menu 2006\u003c/b>\u003c/a>. It's a good thing....\u003c/p>\n\u003cp>\u003ca>\u003cb>Turkey-Tail Rolls\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://cucinatestarossa.blogs.com/thankgiving/ms_rolls.jpg\"> \u003c/p>\n\u003cp>\u003ca>\u003cb>Mushroom Soup\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://cucinatestarossa.blogs.com/thankgiving/ms_soup.jpg\"> \u003c/p>\n\u003cp>\u003ca>\u003cb>Maple-Glazed Turkey\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://cucinatestarossa.blogs.com/thankgiving/ms_turkey_maple.jpg\"> \u003c/p>\n\u003cp>\u003ca>\u003cb>Chestnut and Apple Stuffing\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mc_stuffing.jpg\">\u003cbr>\u003cimg src=\"http://cucinatestarossa.blogs.com/thankgiving/ms_stuffing.jpg\"> \u003c/p>\n\u003cp>\u003ca>\u003cb>Cider Gravy\u003c/b>\u003c/a> \u003c/p>\n\u003cp>\u003ca>\u003cb>Cranberry Grape Compote\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ms_cranberry.jpg\"> \u003c/p>\n\u003cp>\u003ca>\u003cb>Brussels Sprouts Vinaigrette\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ms_brussel_sprouts.jpg\"> \u003c/p>\n\u003cp>\u003ca>\u003cb>Whipped Sweet Potatoes with Caramelized Apples\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003ca>\u003cb>Cauliflower Gratin with Endive\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ms_cauliflower.jpg\"> \u003c/p>\n\u003cp>\u003ca>\u003cb>Pan-Roasted Balsamic Onions\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ms_onions.jpg\"> \u003c/p>\n\u003cp>\u003ca>\u003cb>Pecan Pie\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://cucinatestarossa.blogs.com/thankgiving/ms_pecan-pie2.jpg\">\u003c/p>\n\u003cp>\u003ca>\u003cb>Pumpkin Pie\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://cucinatestarossa.blogs.com/thankgiving/ms_pumpkin-pie.jpg\">\u003cbr>-->\u003cbr>Even the austere, sober \u003ca href=\"http://online.wsj.com\">\u003cb>Wall Street Journal\u003c/b>\u003c/a> took a break from wire taping scandals, option-price fixing, boardroom blow-ups and merger mania to get in on the festivites. \u003ca href=\"mailto:clare.ansberry@wsj.com\">\u003cb>Clare Ansberry\u003c/b>\u003c/a> reminisces, \"\u003ca href=\"http://online.wsj.com/article/SB116380633316326813.html\">\u003cb>Everyone can have a few dozen cookbooks and a subscription to Gourmet or Southern Living, but it's something else to have a handwritten bourbon-laced pudding recipe from a thrice-married wild great aunt\u003c/b>\u003c/a>.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Amen and pass the gravy!\u003c/p>\n\n",
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"description": "picture from Williams-Sonoma web site Lately I've received a slew of emails requesting ideas, recipes, and menus for Thanksgiving so I thought it might help if I posted a list of recipes and ideas from some past meals and some of my favorite chefs and resources. This first set is courtesy of Williams-Sonoma who can",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.williams-sonoma.com/recipe/tipTechniqueView.cfm?objectid=F0053C88-E46C-A4B8-684C386CA691D6AE&bnrid=3101537&amp;amp;amp;amp;amp;amp;cm_ven=KANA&cm_cat=EDM&cm_pla=061116%20TG%20Time&cm_ite=061116%20TG%20Time%20MenuIM&flash=on\">\u003cimg src=\"http://cucinatestarossa.blogs.com/thankgiving/classicpumpkinpie.jpg\">\u003c/a>\u003cbr>\u003cem>picture from Williams-Sonoma web site\u003c/em>\u003c/p>\n\u003cp>Lately I've received a slew of emails requesting ideas, recipes, and menus for Thanksgiving so I thought it might help if I posted a list of recipes and ideas from some past meals and some of my favorite chefs and resources. This first set is courtesy of Williams-Sonoma who can always be counted on for good, solid recipes and copious amounts of alluring accessories that one simply must have in order to cook that recipe. So if you can resist the lure of that ridiculously overpriced copper pot, I'm sure your stuffing will be just as delicious. Cheers!\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.williams-sonoma.com/recipe/tipTechniqueView.cfm?objectid=F0053C88-E46C-A4B8-684C386CA691D6AE&bnrid=3101537&amp;amp;amp;amp;amp;amp;cm_ven=KANA&cm_cat=EDM&cm_pla=061116%20TG%20Time&cm_ite=061116%20TG%20Time%20MenuIM&flash=on\">Williams-Sonoma 50th Anniversary Thanksgiving Menu\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003ca href=\"http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=8E78019F-CED8-D778-7E07EF920C1CEEEF\">\u003cb>Cream of Mushroom Soup\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ws_creamofmushroomsoup2.jpg\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=88366342-7B0B-40CF-A050DABF6D26E20F\">\u003cb>Herbes de Provence Roast Turkey\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ws_herbsdeprovenceturkey.jpg\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=9BE5ED9C-5166-49EA-99D9C2C6FF2E2587\">\u003cb>Sausage, Corn Bread and Chestnut Dressing\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ws_sausagesorndressing.jpg\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=8E8EE5CA-A2E7-F185-E5EC5C4FDA4CE818\">\u003cb>Roasted Brussels Sprouts with Bacon and Chestnuts\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ws_brusselsproutsbacon.gif\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=3374B172-A24C-4058-BE3E42D265D1EE96\">\u003cb>Molded Cranberry Sauce\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ws_cranberrymold.jpg\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=CBE7C954-E2A6-67A0-5E202F4F60871E63\">\u003cb>Classic Pumpkin Pie\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ws_classicpumpkinpie.jpg\">\u003c/p>\n\u003cp>\u003cb>Thanksgiving Abondanza\u003c/b>\u003c/p>\n\u003cp>These Thanksgiving recipes are courtesy of one of my favorite Napa Valley chefs, \u003ca href=\"http://www.napastyle.com\">\u003cb>Michael Chiarello\u003c/b>\u003c/a>. Before I ever dreamed of donning a chef's jacket and clogs, I volunteered to work in the back kitchen of Michael's \u003ca href=\"http://www.napastyle.com/tv/tv.jsp\">\u003cb>KQED cooking show Casual Cooking\u003c/b>\u003c/a>. He immediately made me feel welcome and his ease and confidence in the kitchen was remarkable. His philosophy and approach to food and la dolce vita is nothing short of inspiring. Here are a few of his specialties. One of my favorite pans is his \u003ca href=\"http://www.napastyle.com/store/product.jsp?sku=2118&cmCategoryId=S001\">cocorico\u003c/a>. This is the coolest thing ever! When I'm in San Francisco, I use it all the time (it's too big to fit in my suitcase) and I've convinced most of my friends to buy one too. Tutti a tavola e mangia bene! \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mc_casual-cooking.jpg\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=179%20\">\u003cb>Roasted Pears with Cinnamon-Spiced Whipped Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=401\">\u003cb>Whole Roasted Turkey with Fennel Spice Rub\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mc_turkey.jpg\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=176\">\u003cb>Pumpkin Ravioli with Turkey Scallopini and Cranberry Brown Butter\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=16%20\">\u003cb>The Definitive Mashed Potatoes and Variations\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg border=\"0\" src=\"http://cucinatestarossa.blogs.com/photos/uncategorized/mc_mashed_potatoes.jpg\" alt=\"Mc_mashed_potatoes\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=400\">\u003cb>Panettone Stuffing\u003c/b>\u003c/a> (my favorite!)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mc_stuffing.jpg\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=543%20\">\u003cb>Cranberry Citrus Relish\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mc_crancitrusdress.jpg\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=292%20\">\u003cb>Roasted Garlic Mashed Potatoes\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mc_mashed_potatoes.jpg\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=293%20\">\u003cb>Yams with Toasted Spice Rub\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mc_yams.jpg\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=604%20\">Lasagna of Roasted Butternut Squash\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=291%20\">\u003cb>Whole Roasted Turkey on the Cocorico\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mc_cocorico.jpg\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=284%20\">\u003cb>Pan Roasted Vegetables with Fennel Spice\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mc_roast_veg.jpg\">\u003c/p>\n\u003cp>\u003cb>Thankgiving Deja Vu\u003c/b>\u003c/p>\n\u003cp>2005 was a year of many things to be thanksful for as well as \u003ca href=\"http://www.kqed.org/weblog/food/2005/11/thanksgiving-in-paris-trois-fois.jsp\">\u003cb>many Thanksgivings - THREE in fact\u003c/b>\u003c/a>! Needless to say I haven't been able to look at turkey since then but here are a few killer, cholesteral-inducing, absolutely delicious recipes from last year that left everyone swooning. One involved a hammer....\u003c/p>\n\u003cp>\u003cimg width=\"300\" height=\"112\" border=\"0\" src=\"http://cucinatestarossa.blogs.com/weblog/images/tg_kbg_invite_wide.jpg\" alt=\"Tg_kbg_invite_wide\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/2005/11/thanksgiving-in-paris-trois-fois.jsp\">\u003cb>Salt encrusted Turkey stuffed with Foie Gras and Port\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg width=\"300\" height=\"129\" border=\"0\" src=\"http://cucinatestarossa.blogs.com/weblog/images/thanksgiving_capon5_free_300.jpg\" alt=\"Thanksgiving_capon5_free_300\"> \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/2005/11/thanksgiving-in-paris-trois-fois.jsp\">\u003cb>Spiced Pumpkin Soup\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg width=\"300\" height=\"125\" border=\"0\" src=\"http://cucinatestarossa.blogs.com/weblog/images/pumpkin8_300.jpg\" alt=\"Pumpkin8_300\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pumpkin7_300.jpg\"> \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/2005/11/thanksgiving-in-paris-trois-fois.jsp\">\u003cb>Bresse Chicken stuffed with Foie Gras and Spice Bread\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg width=\"300\" height=\"116\" border=\"0\" src=\"http://cucinatestarossa.blogs.com/weblog/images/turkey_foiegras_paindepices.jpg\" alt=\"Turkey_foiegras_paindepices\"> \u003c/p>\n\u003cp>and the Thanksgiving Tree...my friends Kendall and Bob put this up and we all added leaves written with things we were most thankful for. A lovely tradition and a wonderful, creative way to remind us just what exactly we were celebrating, though it's not hard to forget when you are 6,000 miles from home...\u003c/p>\n\u003cp>\u003cimg width=\"300\" height=\"125\" border=\"0\" src=\"http://cucinatestarossa.blogs.com/weblog/images/tg_kbg_tree_300.jpg\" alt=\"Tg_kbg_tree_300\">\u003c/p>\n\u003cp><!--\u003cb>Thanksgiving a la Martha\u003c/b>\u003c/p>\n\u003cp>\u003cimg src=\"http://cucinatestarossa.blogs.com/thankgiving/ms_turkey.jpg\">\u003c/p>\n\u003cp>And why not go to the diva of divine entertaining, Martha Stewart herself. She is prominently featured on \u003ca href=\"http://food.yahoo.com/\">Yahoo! Food\u003c/a> but I thought it best to go direct to the source. So without further ado... \u003ca href=\"http://www.marthastewart.com/page.jhtml?type=content&id=channel5200008&rsc=111406_hpdl1_A\">\u003cb>Martha's Official Thanksgiving Menu 2006\u003c/b>\u003c/a>. It's a good thing....\u003c/p>\n\u003cp>\u003ca>\u003cb>Turkey-Tail Rolls\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://cucinatestarossa.blogs.com/thankgiving/ms_rolls.jpg\"> \u003c/p>\n\u003cp>\u003ca>\u003cb>Mushroom Soup\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://cucinatestarossa.blogs.com/thankgiving/ms_soup.jpg\"> \u003c/p>\n\u003cp>\u003ca>\u003cb>Maple-Glazed Turkey\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://cucinatestarossa.blogs.com/thankgiving/ms_turkey_maple.jpg\"> \u003c/p>\n\u003cp>\u003ca>\u003cb>Chestnut and Apple Stuffing\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mc_stuffing.jpg\">\u003cbr>\u003cimg src=\"http://cucinatestarossa.blogs.com/thankgiving/ms_stuffing.jpg\"> \u003c/p>\n\u003cp>\u003ca>\u003cb>Cider Gravy\u003c/b>\u003c/a> \u003c/p>\n\u003cp>\u003ca>\u003cb>Cranberry Grape Compote\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ms_cranberry.jpg\"> \u003c/p>\n\u003cp>\u003ca>\u003cb>Brussels Sprouts Vinaigrette\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ms_brussel_sprouts.jpg\"> \u003c/p>\n\u003cp>\u003ca>\u003cb>Whipped Sweet Potatoes with Caramelized Apples\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003ca>\u003cb>Cauliflower Gratin with Endive\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ms_cauliflower.jpg\"> \u003c/p>\n\u003cp>\u003ca>\u003cb>Pan-Roasted Balsamic Onions\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ms_onions.jpg\"> \u003c/p>\n\u003cp>\u003ca>\u003cb>Pecan Pie\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://cucinatestarossa.blogs.com/thankgiving/ms_pecan-pie2.jpg\">\u003c/p>\n\u003cp>\u003ca>\u003cb>Pumpkin Pie\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://cucinatestarossa.blogs.com/thankgiving/ms_pumpkin-pie.jpg\">\u003cbr>-->\u003cbr>Even the austere, sober \u003ca href=\"http://online.wsj.com\">\u003cb>Wall Street Journal\u003c/b>\u003c/a> took a break from wire taping scandals, option-price fixing, boardroom blow-ups and merger mania to get in on the festivites. \u003ca href=\"mailto:clare.ansberry@wsj.com\">\u003cb>Clare Ansberry\u003c/b>\u003c/a> reminisces, \"\u003ca href=\"http://online.wsj.com/article/SB116380633316326813.html\">\u003cb>Everyone can have a few dozen cookbooks and a subscription to Gourmet or Southern Living, but it's something else to have a handwritten bourbon-laced pudding recipe from a thrice-married wild great aunt\u003c/b>\u003c/a>.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Amen and pass the gravy!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Yes, I want fries with that.",
"title": "Yes, I want fries with that.",
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"content": "\u003cp>Lately, I have found myself jealous of certain food authors recounting their childhoods. A boy's summer spent on his grandfather's farm, ripping corn from its stalk and running in the direction of the nearest pot of boiling water is one example. My summers were spent digging holes in the front yard.\u003c/p>\n\u003cp>I have also caught myself revising my own history-- substituting myself for a bug-eyed little girl listening to her grandmother as she passed on the secrets of her kitchen, instead of getting kicked out of my own grandmother's space to go play croquet by myself on the lawn so she could watch the stock market reports in peace.\u003c/p>\n\u003cp>My childhood was, culinarily speaking, as flat and uninspiring as the suburban Orange County landscape it inhabited. No farmer's markets and not much in the way of ethnic food apart from the El Taco down the street.\u003c/p>\n\u003cp>I have a sneaking suspicion that I am not alone.\u003c/p>\n\u003cp>It is possible I had a childhood to be envied. Perhaps that little boy with the corn would have found my life fascinating, living in the shadow of Disneyland's Matterhorn as I did. Maybe that girl in the kitchen would have preferred to trade places with me and pretend sand creatures would eat her feet if she let them stray off her towel at cigarette-butt-and-beer-can-littered Huntington Beach. Doubtful, but possible.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I cut through the film of jealousy that sometimes hazes my own memory, I can accept my own past, though it might be considered bland by some; nothing out of the ordinary at all. We must all make the best out of how and where we have lived, plucking up our own happy memories when and where we can find them. And that is just what I intend to do...\u003c/p>\n\u003cp>Suburbia is not devoid of culinary pleasure. The occasional trip to the \u003ca href=\"http://www.bigboy.com/\">Bob's Big Boy\u003c/a> was one such joy for me. My regular meal consisted a hamburger patty on a bun, french fries and a chocolate shake. It never varied. It was as safe and familiar as I wanted my life to be. That's about as much power as a five-year-old can have over his own environment.\u003c/p>\n\u003cp>The burger was fine, once dressed with sufficient ketchup, but it merely served to satisfy hunger. It was the other two items I cared about. The chocolate shake would arrive in a tall powdered steel cup, the ice cream too thick to suck through a straw and so cold the condensation on the outside of the metal froze. I would clutch the cup with my fingertips, counting off the seconds until the coldness burned, bringing my fingers back to life with a warm french fry. I did not dip the potato into the shake , but dragged it across the top, smoothing the surface, like some starchy \u003ca href=\"http://www.zamboni.com/\">Zamboni\u003c/a>. Though the crunch and salt and heat of those fries harmonized beautifully with the cold chocolate sweetness of that shake, I doubt I would have cared to articulate it. Entertaining myself with what was readily at hand was, in all likelihood, more important.\u003c/p>\n\u003cp>It is one of my earliest memories of giving thought not only to what I ate but how I ate it. I know it could not have lasted more than two or three minutes. Fries get cold. Chocolate shakes melt. Children lose interest. Besides, I had the business of stripping a comic book Big Boy of his masculinity with my sister's four-colored Bic pen to attend to.\u003c/p>\n\u003cp>At least it was a beginning.\u003c/p>\n\u003cp>As a lifetime lover of the french fry and the shake, I understand that they are easier to acquire elsewhere than to make at home. You could get in your car or walk down the street, wait in line, open your wallet and return home with the fries still marginally warm and the shake not completely melted before you've even finished soaking the homemade version's potatoes in cold water, but try it sometime. Just try making them for yourself, if only this once. Have a couple of friends over to enjoy them with you. Or, if you have no friends, stay in your pajamas all day and consume them in a semi-fetal position on your couch while watching a film whose characters relate to each other on both a romantic and socio-economic level you could never even hope achieve. If choosing the latter, I would suggest leaving the alcohol out of the shake recipe for your own good.\u003c/p>\n\u003cp>\u003cstrong>French Fried Potatoes at Home\u003c/strong>\u003cbr>Serves 4\u003c/p>\n\u003cp>This is a slightly altered version of a recipe found in \u003ca href=\"http://www.amazon.com/Recipe-Editors-Cooks-Illustrated-Magazine/dp/0936184388\">The Best Recipe\u003c/a> by the good people at Cooks Illustrated.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 large russet potatoes, peeled and cut into 1/4 x 1/4-inch-lengths\u003cbr>1 quart peanut oil\u003cbr>1 quart canola oil\u003cbr>4 tablespoons strained bacon grease. (The original authors state that this ingredient is optional. As a true lover of bacon, I am inclined to disagree.)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/peanutoil.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Rinse cut fries in a large bowl under cold running water until water turns from milky colored to clear. Cover with water and refrigerate for at least 30 minutes. (this can be refrigerated up to 3 days ahead).\u003c/p>\n\u003cp>2. In a 5-quart pot or Dutch oven fitted with a \u003ca href=\"http://secure.data-comm.com/RB/Detail.bok?no=130468\">clip-on-the-pot candy thermometer\u003c/a> (I highly recommend one of these if you plan on deep frying anything ever), heat oil over medium-low heat to 325 degrees. As oil heats, add bacon grease. The oil will bubble up when you add the fries, so be sure you have at least 3 inches of room at the top of the pot.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/handcutfries.jpg\">\u003c/p>\n\u003cp>3. Pour off water, wrap potatoes in a clean towel and thoroughly pat dry. Increase heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring with a skimmer or large-holed slotted spoon, until potatoes are limp and start to turn from white to blond. (I found myself hung up on this step. Blond? French potatoes are identified as female in gender, so I would opt for blonde. But which shade?), 6 to 8 minutes. (Oil temperature will drop 50 to 60 degrees during this frying .) Use skimmer or slotted spoon to transfer fries to paper towels to drain; rest at least 10 minutes. These can stand at room temperature up to two hours.\u003c/p>\n\u003cp>4. When ready to serve the fries, reheat oil to 350 degrees. Place potatoes into hot oil. Fry potatoes, stirring constantly, until golden brown and puffed, about 1 minute. Transfer to a bowl lined with several layers of paper towels and drain. Season to taste with kosher salt (or \u003ca href=\"http://www.saltworks.us/salt_info/si_gourmet_reference.asp\">whatever salt you feel is necessary\u003c/a>, but I wouldn't waste the good stuff. These are french fries, you don't need to show off.)\u003c/p>\n\u003cp>Serve immediately.\u003c/p>\n\u003cp>\u003cstrong>Chocolate Bourbon Shake\u003c/strong>\u003cbr>Serves 4\u003c/p>\n\u003cp>This recipe is as fast and easy to make as the ice cream headache you'll get from drinking it too quickly. And before you ask, no, I never added bourbon to my shake at the Big Boy. I have simply updated the recipe to suit my more adult tastes.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups vanilla ice cream\u003cbr>1/2 cup whole milk\u003cbr>1/2 cup chocolate syrup\u003cbr>1/4 teaspoon vanilla extract\u003cbr>2 ounces bourbon whisky. Not that I'm one to tell people what to do, but I would advise against putting any more than this into the mix or it will taste boozy. If your doctor says you need more alcohol in your diet, pour yourself a supplement on the side.\u003c/p>\n\u003cp>Shaved chocolate for garnish, if the mood strikes.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Place all ingredients in some sort of blending machine (My ex broke my blender three years ago and I've never bothered to replace it, so I used my Cuisinart). Combine until smooth.\u003c/p>\n\u003cp>2. Pour into drinking vessels of your choice and\u003c/p>\n\u003cp>a. Drink immediately or...\u003c/p>\n\u003cp>b. Place shakes in your freezer until ready to drink for a thicker consistency. This trick has the added advantage of giving the glasses a frosty look that says \"you are not an after-thought\" to your guests.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/chocolateshake.jpg\">\u003c/p>\n\u003cp>If you are of the mind to serve these two recipes together, I would suggest preparing the shakes ahead of time and placing them in freezer as mentioned above.\u003c/p>\n\u003cp>One of the most pleasant things about french fries, apart from their palatability, is that they most often show up on one's plate as if out of thin air. They are intended to play a supporting role. Like some crunchy, salted pile of Hattie MacDaniels, they offer a welcome break from the scene-chewing tactics of the burger or hangar steak they have been cast against to make look good.\u003c/p>\n\u003cp>When preparing fries at home, the air from which they appear is not thin, but thick with the scent of hot grease and, perhaps, your own tears. Making them will not provide you with any sort of instant gratification, unless the thrill of 350 degree oil leaping from the pot and onto your naked flesh is your sort of thing. It is a fairly laborious process, but not without it's rewards. I promise.\u003c/p>\n\u003cp>Whip up a batch for friends or family or someone you would like to sleep with. Nothing says \"I love you\" quite like frying up a fistful of starch in hot oil and bacon grease. Nothing I can think of, anyway.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Perhaps the next time you visit your neighborhood diner or burger joint, you might stop and think about those fries lying there on your plate. Go ahead, pick one up and dip it into your chocolate shake. Revel in the commonplace. Pull out your flask and pour in some bourbon, but as discretely as possible. If you get caught, I won't be held responsible.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lately, I have found myself jealous of certain food authors recounting their childhoods. A boy's summer spent on his grandfather's farm, ripping corn from its stalk and running in the direction of the nearest pot of boiling water is one example. My summers were spent digging holes in the front yard.\u003c/p>\n\u003cp>I have also caught myself revising my own history-- substituting myself for a bug-eyed little girl listening to her grandmother as she passed on the secrets of her kitchen, instead of getting kicked out of my own grandmother's space to go play croquet by myself on the lawn so she could watch the stock market reports in peace.\u003c/p>\n\u003cp>My childhood was, culinarily speaking, as flat and uninspiring as the suburban Orange County landscape it inhabited. No farmer's markets and not much in the way of ethnic food apart from the El Taco down the street.\u003c/p>\n\u003cp>I have a sneaking suspicion that I am not alone.\u003c/p>\n\u003cp>It is possible I had a childhood to be envied. Perhaps that little boy with the corn would have found my life fascinating, living in the shadow of Disneyland's Matterhorn as I did. Maybe that girl in the kitchen would have preferred to trade places with me and pretend sand creatures would eat her feet if she let them stray off her towel at cigarette-butt-and-beer-can-littered Huntington Beach. Doubtful, but possible.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I cut through the film of jealousy that sometimes hazes my own memory, I can accept my own past, though it might be considered bland by some; nothing out of the ordinary at all. We must all make the best out of how and where we have lived, plucking up our own happy memories when and where we can find them. And that is just what I intend to do...\u003c/p>\n\u003cp>Suburbia is not devoid of culinary pleasure. The occasional trip to the \u003ca href=\"http://www.bigboy.com/\">Bob's Big Boy\u003c/a> was one such joy for me. My regular meal consisted a hamburger patty on a bun, french fries and a chocolate shake. It never varied. It was as safe and familiar as I wanted my life to be. That's about as much power as a five-year-old can have over his own environment.\u003c/p>\n\u003cp>The burger was fine, once dressed with sufficient ketchup, but it merely served to satisfy hunger. It was the other two items I cared about. The chocolate shake would arrive in a tall powdered steel cup, the ice cream too thick to suck through a straw and so cold the condensation on the outside of the metal froze. I would clutch the cup with my fingertips, counting off the seconds until the coldness burned, bringing my fingers back to life with a warm french fry. I did not dip the potato into the shake , but dragged it across the top, smoothing the surface, like some starchy \u003ca href=\"http://www.zamboni.com/\">Zamboni\u003c/a>. Though the crunch and salt and heat of those fries harmonized beautifully with the cold chocolate sweetness of that shake, I doubt I would have cared to articulate it. Entertaining myself with what was readily at hand was, in all likelihood, more important.\u003c/p>\n\u003cp>It is one of my earliest memories of giving thought not only to what I ate but how I ate it. I know it could not have lasted more than two or three minutes. Fries get cold. Chocolate shakes melt. Children lose interest. Besides, I had the business of stripping a comic book Big Boy of his masculinity with my sister's four-colored Bic pen to attend to.\u003c/p>\n\u003cp>At least it was a beginning.\u003c/p>\n\u003cp>As a lifetime lover of the french fry and the shake, I understand that they are easier to acquire elsewhere than to make at home. You could get in your car or walk down the street, wait in line, open your wallet and return home with the fries still marginally warm and the shake not completely melted before you've even finished soaking the homemade version's potatoes in cold water, but try it sometime. Just try making them for yourself, if only this once. Have a couple of friends over to enjoy them with you. Or, if you have no friends, stay in your pajamas all day and consume them in a semi-fetal position on your couch while watching a film whose characters relate to each other on both a romantic and socio-economic level you could never even hope achieve. If choosing the latter, I would suggest leaving the alcohol out of the shake recipe for your own good.\u003c/p>\n\u003cp>\u003cstrong>French Fried Potatoes at Home\u003c/strong>\u003cbr>Serves 4\u003c/p>\n\u003cp>This is a slightly altered version of a recipe found in \u003ca href=\"http://www.amazon.com/Recipe-Editors-Cooks-Illustrated-Magazine/dp/0936184388\">The Best Recipe\u003c/a> by the good people at Cooks Illustrated.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 large russet potatoes, peeled and cut into 1/4 x 1/4-inch-lengths\u003cbr>1 quart peanut oil\u003cbr>1 quart canola oil\u003cbr>4 tablespoons strained bacon grease. (The original authors state that this ingredient is optional. As a true lover of bacon, I am inclined to disagree.)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/peanutoil.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Rinse cut fries in a large bowl under cold running water until water turns from milky colored to clear. Cover with water and refrigerate for at least 30 minutes. (this can be refrigerated up to 3 days ahead).\u003c/p>\n\u003cp>2. In a 5-quart pot or Dutch oven fitted with a \u003ca href=\"http://secure.data-comm.com/RB/Detail.bok?no=130468\">clip-on-the-pot candy thermometer\u003c/a> (I highly recommend one of these if you plan on deep frying anything ever), heat oil over medium-low heat to 325 degrees. As oil heats, add bacon grease. The oil will bubble up when you add the fries, so be sure you have at least 3 inches of room at the top of the pot.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/handcutfries.jpg\">\u003c/p>\n\u003cp>3. Pour off water, wrap potatoes in a clean towel and thoroughly pat dry. Increase heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring with a skimmer or large-holed slotted spoon, until potatoes are limp and start to turn from white to blond. (I found myself hung up on this step. Blond? French potatoes are identified as female in gender, so I would opt for blonde. But which shade?), 6 to 8 minutes. (Oil temperature will drop 50 to 60 degrees during this frying .) Use skimmer or slotted spoon to transfer fries to paper towels to drain; rest at least 10 minutes. These can stand at room temperature up to two hours.\u003c/p>\n\u003cp>4. When ready to serve the fries, reheat oil to 350 degrees. Place potatoes into hot oil. Fry potatoes, stirring constantly, until golden brown and puffed, about 1 minute. Transfer to a bowl lined with several layers of paper towels and drain. Season to taste with kosher salt (or \u003ca href=\"http://www.saltworks.us/salt_info/si_gourmet_reference.asp\">whatever salt you feel is necessary\u003c/a>, but I wouldn't waste the good stuff. These are french fries, you don't need to show off.)\u003c/p>\n\u003cp>Serve immediately.\u003c/p>\n\u003cp>\u003cstrong>Chocolate Bourbon Shake\u003c/strong>\u003cbr>Serves 4\u003c/p>\n\u003cp>This recipe is as fast and easy to make as the ice cream headache you'll get from drinking it too quickly. And before you ask, no, I never added bourbon to my shake at the Big Boy. I have simply updated the recipe to suit my more adult tastes.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups vanilla ice cream\u003cbr>1/2 cup whole milk\u003cbr>1/2 cup chocolate syrup\u003cbr>1/4 teaspoon vanilla extract\u003cbr>2 ounces bourbon whisky. Not that I'm one to tell people what to do, but I would advise against putting any more than this into the mix or it will taste boozy. If your doctor says you need more alcohol in your diet, pour yourself a supplement on the side.\u003c/p>\n\u003cp>Shaved chocolate for garnish, if the mood strikes.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Place all ingredients in some sort of blending machine (My ex broke my blender three years ago and I've never bothered to replace it, so I used my Cuisinart). Combine until smooth.\u003c/p>\n\u003cp>2. Pour into drinking vessels of your choice and\u003c/p>\n\u003cp>a. Drink immediately or...\u003c/p>\n\u003cp>b. Place shakes in your freezer until ready to drink for a thicker consistency. This trick has the added advantage of giving the glasses a frosty look that says \"you are not an after-thought\" to your guests.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/chocolateshake.jpg\">\u003c/p>\n\u003cp>If you are of the mind to serve these two recipes together, I would suggest preparing the shakes ahead of time and placing them in freezer as mentioned above.\u003c/p>\n\u003cp>One of the most pleasant things about french fries, apart from their palatability, is that they most often show up on one's plate as if out of thin air. They are intended to play a supporting role. Like some crunchy, salted pile of Hattie MacDaniels, they offer a welcome break from the scene-chewing tactics of the burger or hangar steak they have been cast against to make look good.\u003c/p>\n\u003cp>When preparing fries at home, the air from which they appear is not thin, but thick with the scent of hot grease and, perhaps, your own tears. Making them will not provide you with any sort of instant gratification, unless the thrill of 350 degree oil leaping from the pot and onto your naked flesh is your sort of thing. It is a fairly laborious process, but not without it's rewards. I promise.\u003c/p>\n\u003cp>Whip up a batch for friends or family or someone you would like to sleep with. Nothing says \"I love you\" quite like frying up a fistful of starch in hot oil and bacon grease. Nothing I can think of, anyway.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Perhaps the next time you visit your neighborhood diner or burger joint, you might stop and think about those fries lying there on your plate. Go ahead, pick one up and dip it into your chocolate shake. Revel in the commonplace. Pull out your flask and pour in some bourbon, but as discretely as possible. If you get caught, I won't be held responsible.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease208a-739706.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease208a-738082.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/a> is KQED's local series featuring regular people reviewing Bay Area restaurants. \u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=197\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Season 2 Episode 8:\u003c/p>\n\u003cp>1) \u003cstrong>Little Star Pizza\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=198\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=195\">reviews\u003c/a> \u003c/p>\n\u003cp>2) \u003cstrong>Vignette\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=199\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=194\">reviews\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3) \u003cstrong>Zatar\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=197\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=193\">reviews\u003c/a> \u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>You can \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>watch all episodes online\u003c/strong>\u003c/a> as well as \u003ca href=\"http://blogs.kqed.org/food/?page_id=122\">\u003cstrong>subscribe to the Check, Please! video podcast\u003c/strong>\u003c/a> in iTunes.\u003c/p>\n\u003cp> This season, \u003ca href=\"http://www.blogger.com/profile/6341495\">\u003cstrong>Stephanie V.W. Lucianovic\u003c/strong>\u003c/a> will be blogging about what happens behind-the-scenes during the making of Check, Please! Bay Area.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can also view the Check, Please! Bay Area \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots at many of the featured restaurants.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tartine_cookbook.jpg\">\u003c/p>\n\u003cp>Just try to walk by Tartine without stepping inside. I dare you. Easily, in my estimation, the best bakery in the Bay Area, the smell of their freshly baked delicious treats will seduce you. It's like a little corner shop of sirens. Luscious, flaky, fruit-filled, chocolate-dipped, crunchy, nutty, tender-baked heaven.\u003c/p>\n\u003cp>So you had better believe that when I found out they were going to have a party to launch their gorgeous new cookbook--\u003ca href=\"http://www.amazon.com/Tartine-Elisabeth-Prueitt/dp/0811851508/sr=8-1/qid=1163697904/ref=pd_bbs_sr_1/102-0513262-9497750?ie=UTF8&s=books\">Sweet and Savory Pastries, Tarts, Pies, Cakes Croissants, Cookies and Confections\u003c/a> by Elisabeth Prueitt and Chad Robertson--I made sure to clear my datebook. \u003c/p>\n\u003cp>For all you fans out there, tonight, yes tonight, Chronicle Books, Tartine Bakery, and M.A.C. Modern Appealing Clothing will be gettin down and um, tasty.\u003c/p>\n\u003cp>When: \u003cbr>Thursday November 16th from 6-9pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Where: \u003cbr>M.A.C. Modern Appealing Clothing \u003cbr>387 Grove Street, San Francisco\u003cbr>415.863.3011\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tartine treats and beverages will be served.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/KQEDJimSellers-720270.png\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/KQEDJimSellers-715552.png\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>Title: Co-founder, \u003cb>\u003ca href=\"http://www.sellersmarkets.com/\">Sellers Markets\u003c/a>\u003c/b> \u003cbr>Hometown: Bay Village OH\u003c/p>\n\u003cp>\u003cb>1. What did you do before opening Sellers Markets?\u003c/b>\u003cbr>Songwriter and musician, I was in the band \u003cb>\u003ca href=\"http://stabbingwestward.com/\">Stabbing Westward\u003c/a>\u003c/b>. There are a lot of parallels between music and food. It's the theater of food, we have an open kitchen, so you see it as it's happening. It's like a rock show, people get nervous, you prep, from 11 to 2 you're jammed then you realize what a rush it was. \u003c/p>\n\u003cp>\u003cb>2. What is your vision for the future of Seller's Markets?\u003c/b>\u003cbr>We're going to remain committed to local, sustainable agriculture; we have a chef-driven menu with a value-price point. We take advantage of seasonal ingredients and introduce them and see what flies. We will always do seasonal dishes. We're trying to blur the line between fast food and fine dining. \u003c/p>\n\u003cp>Our goal is to recreate the success of the first store, we believe we could grow it organically to in the Bay Area to 15 stores by 2010. If the tidal wave of organic food continues then it could be a statewide or national brand. Anywhere there is a Whole Foods store we could do well. \u003c/p>\n\u003cp>\u003cb>3. What is your definition of \"sustainable\", any roadblocks to achieving sustainability?\u003c/b>\u003cbr>Being a good steward to the land and raising animals humanely, you don't use pesticides and hormones. Taking care of the land and taking care of the animals and crops. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A lot of sustainable providers are small batch artisan providers. We've had to switch out some folks because some delivery guy decided to go surfing. We need products delivered consistently. That's been a big hurdle. We will only need more sustainable providers as we continue to grow. I hope the suppliers will step up to the demand. \u003c/p>\n\u003cp>\u003cb>4. What are the most popular item on the menu?\u003c/b>\u003cbr>The BBQ chicken sandwich, pulled chicken with \u003cb>\u003ca href=\"http://www.belfiorecheese.com/pages/1/index.htm\">Belfiore\u003c/a>\u003c/b> smoked mozzarella, jalapeno slaw, tomato on \u003cb>\u003ca href=\"http://www.baybread.com/\">Boulangerie Bay Bread\u003c/a>\u003c/b> panini roll. It's a killer sandwich. It's been on the top of the charts going on 21 months. The rotisserie chicken salad is also way up there. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>5. What's the most surprising thing people probably don't know about Sellers Markets?\u003c/b>\u003cbr>How well we value the people who work here. We have profit sharing for key employees, and stock options for everyone--dishwashers on up. We want to take care of our people. We plan to offer health care to everyone, which we will be able to do soon, when we reach a critical mass of stores. A lot of people bring their family and friends into the company and I think that says a lot about our business.\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/KQEDJimSellers-720270.png\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/KQEDJimSellers-715552.png\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>Title: Co-founder, \u003cb>\u003ca href=\"http://www.sellersmarkets.com/\">Sellers Markets\u003c/a>\u003c/b> \u003cbr>Hometown: Bay Village OH\u003c/p>\n\u003cp>\u003cb>1. What did you do before opening Sellers Markets?\u003c/b>\u003cbr>Songwriter and musician, I was in the band \u003cb>\u003ca href=\"http://stabbingwestward.com/\">Stabbing Westward\u003c/a>\u003c/b>. There are a lot of parallels between music and food. It's the theater of food, we have an open kitchen, so you see it as it's happening. It's like a rock show, people get nervous, you prep, from 11 to 2 you're jammed then you realize what a rush it was. \u003c/p>\n\u003cp>\u003cb>2. What is your vision for the future of Seller's Markets?\u003c/b>\u003cbr>We're going to remain committed to local, sustainable agriculture; we have a chef-driven menu with a value-price point. We take advantage of seasonal ingredients and introduce them and see what flies. We will always do seasonal dishes. We're trying to blur the line between fast food and fine dining. \u003c/p>\n\u003cp>Our goal is to recreate the success of the first store, we believe we could grow it organically to in the Bay Area to 15 stores by 2010. If the tidal wave of organic food continues then it could be a statewide or national brand. Anywhere there is a Whole Foods store we could do well. \u003c/p>\n\u003cp>\u003cb>3. What is your definition of \"sustainable\", any roadblocks to achieving sustainability?\u003c/b>\u003cbr>Being a good steward to the land and raising animals humanely, you don't use pesticides and hormones. Taking care of the land and taking care of the animals and crops. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A lot of sustainable providers are small batch artisan providers. We've had to switch out some folks because some delivery guy decided to go surfing. We need products delivered consistently. That's been a big hurdle. We will only need more sustainable providers as we continue to grow. I hope the suppliers will step up to the demand. \u003c/p>\n\u003cp>\u003cb>4. What are the most popular item on the menu?\u003c/b>\u003cbr>The BBQ chicken sandwich, pulled chicken with \u003cb>\u003ca href=\"http://www.belfiorecheese.com/pages/1/index.htm\">Belfiore\u003c/a>\u003c/b> smoked mozzarella, jalapeno slaw, tomato on \u003cb>\u003ca href=\"http://www.baybread.com/\">Boulangerie Bay Bread\u003c/a>\u003c/b> panini roll. It's a killer sandwich. It's been on the top of the charts going on 21 months. The rotisserie chicken salad is also way up there. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>5. What's the most surprising thing people probably don't know about Sellers Markets?\u003c/b>\u003cbr>How well we value the people who work here. We have profit sharing for key employees, and stock options for everyone--dishwashers on up. We want to take care of our people. We plan to offer health care to everyone, which we will be able to do soon, when we reach a critical mass of stores. A lot of people bring their family and friends into the company and I think that says a lot about our business.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Every time I teach a class I invariably get a few emails which say, \"I can't make this one, but I'll try to take your next session.\" In the past there may not have been a next class, but recently I made a commitment \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/11/pie_dough_class.html\">to teach some basics, on a schedule no less\u003c/a>.\u003c/p>\n\u003cp>In the next few months I will teach what I consider to be basics within the foundation of baking. My own experience is that by learning some of the building blocks, we can build and grow from there to more complicated ideas and methods. All pastry starts with butter and flour, custards with the egg, caramel is sugar, and meringue, egg whites.\u003c/p>\n\u003cp>And everyone is a little afraid of \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/07/pie_ii.html\">pie dough\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5882-751883.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5882-750309.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My classes will be small. I am offering 2 spots, at half the cost, in each class for those who may not be able to afford the price, but can help me with set-up and clean-up. I am teaching in a commercial space I have been consulting in-- not a fancy kitchen, but practical for 8-12 students to get in the swing of actually mixing, shaping, rolling, piping, whisking, smelling, watching, practicing, touching, tasting and discussing. The first and last baking class I taught in this space was \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/06/pate_a_choux_a_.html\">pate a choux\u003c/a> and the response was overwhelming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the last few years I have also taught numerous \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/08/knife_skills_cl.html\">knife skills classes\u003c/a>, but those tend not to need a professional kitchen space. I've enjoyed teaching them in a number of lovely homes all over the Bay Area, and will most probably teach them continuously as the need arises. Want to host a class in your home? Follow this link to \u003ca href=\"http://eggbeater.typepad.com/shuna/\">Eggbeater\u003c/a> where you can click on the \"Email Me\" link, in the upper left hand column, to discuss with me about how these classes are formed.\u003c/p>\n\u003cp>The dates and subjects are as follows:\u003c/p>\n\u003cp>Sunday November 19 PIE DOUGH \u003cbr>\u003cstrong>Sunday December 3 CARAMEL\u003c/strong>\u003cstrong>\u003cbr>Sunday December 17 PIE DOUGH \u003c/strong>\u003cstrong>\u003cbr>Sunday January 14 CUSTARDS \u003c/strong>\u003cstrong>\u003cbr>Sunday January 28\u003c/strong> Would you like a repeat, or something new? There's been a vote for \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/11/eggs.html\">egg whites\u003c/a>, but feel free to chime in on what you'd like for me to cover.\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>For specific information about the cost, how to register, the time and location, \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/11/pie_dough_class.html\">click on this link\u003c/a>.\u003c/p>\n\u003cp>What's great about having a schedule is that people can sign up early, block out the date, or get a gift for someone in advance. I have begun a little Excel spreadsheet to keep all the classes separate and organized. My hope is I can be as organized as \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/05/june_taylor_sum.html\">June Taylor\u003c/a> was with her marmalade and fruit conserve classes-- she gave the same handouts for each student, and everyone who took a class from her covered the same information, making us all feel as though we were part of a delicious club.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5875-724851.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5875-722306.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>And for those of you who need a little background:\u003c/p>\n\u003cp>I am a seasonal fruit-inspired pastry chef with over 14 years experience cooking and baking professionally. I've worked in such notable kitchens as Gramercy Tavern in Manhattan, The French Laundry and Bouchon in Yountville, Citizen Cake and Aziza in San Francisco.\u003c/p>\n\u003cp>My desserts have garnered attention in The SF Chronicle, Gourmet, San Francisco Magazine and I was a featured Chef in 7X7.\u003c/p>\n\u003cp>Six years ago I gave my first public cooking demonstration through the \u003ca href=\"http://www.ferryplazafarmersmarket.com/seasonality/recipes/desserts/dess_fw3.php\">Shop With The Chef program at the SF Ferry Plaza Farmer's Market\u003c/a>, and soon taught a myriad of unique baking classes with Sur La Table. I began teaching private independent classes a few years ago, first by teaching friends and friends of friends. My classes are chock full of detailed information and stories about the many kitchens I've worked in.\u003c/p>\n\u003cp>Whether you're a baking novice, a line cook, or a a seasoned home cook/baker, I assure you there's something to learn in my classes. I love teaching, inspiring, passing on, answering questions and watching people really get what something should look, feel and taste like when one learns the whys and not merely the hows of baking. I hope to see you soon.\u003c/p>\n\u003cp>Come one, come all, come hungry to learn.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Every time I teach a class I invariably get a few emails which say, \"I can't make this one, but I'll try to take your next session.\" In the past there may not have been a next class, but recently I made a commitment \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/11/pie_dough_class.html\">to teach some basics, on a schedule no less\u003c/a>.\u003c/p>\n\u003cp>In the next few months I will teach what I consider to be basics within the foundation of baking. My own experience is that by learning some of the building blocks, we can build and grow from there to more complicated ideas and methods. All pastry starts with butter and flour, custards with the egg, caramel is sugar, and meringue, egg whites.\u003c/p>\n\u003cp>And everyone is a little afraid of \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/07/pie_ii.html\">pie dough\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5882-751883.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5882-750309.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My classes will be small. I am offering 2 spots, at half the cost, in each class for those who may not be able to afford the price, but can help me with set-up and clean-up. I am teaching in a commercial space I have been consulting in-- not a fancy kitchen, but practical for 8-12 students to get in the swing of actually mixing, shaping, rolling, piping, whisking, smelling, watching, practicing, touching, tasting and discussing. The first and last baking class I taught in this space was \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/06/pate_a_choux_a_.html\">pate a choux\u003c/a> and the response was overwhelming.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the last few years I have also taught numerous \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/08/knife_skills_cl.html\">knife skills classes\u003c/a>, but those tend not to need a professional kitchen space. I've enjoyed teaching them in a number of lovely homes all over the Bay Area, and will most probably teach them continuously as the need arises. Want to host a class in your home? Follow this link to \u003ca href=\"http://eggbeater.typepad.com/shuna/\">Eggbeater\u003c/a> where you can click on the \"Email Me\" link, in the upper left hand column, to discuss with me about how these classes are formed.\u003c/p>\n\u003cp>The dates and subjects are as follows:\u003c/p>\n\u003cp>Sunday November 19 PIE DOUGH \u003cbr>\u003cstrong>Sunday December 3 CARAMEL\u003c/strong>\u003cstrong>\u003cbr>Sunday December 17 PIE DOUGH \u003c/strong>\u003cstrong>\u003cbr>Sunday January 14 CUSTARDS \u003c/strong>\u003cstrong>\u003cbr>Sunday January 28\u003c/strong> Would you like a repeat, or something new? There's been a vote for \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/11/eggs.html\">egg whites\u003c/a>, but feel free to chime in on what you'd like for me to cover.\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>For specific information about the cost, how to register, the time and location, \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/11/pie_dough_class.html\">click on this link\u003c/a>.\u003c/p>\n\u003cp>What's great about having a schedule is that people can sign up early, block out the date, or get a gift for someone in advance. I have begun a little Excel spreadsheet to keep all the classes separate and organized. My hope is I can be as organized as \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/05/june_taylor_sum.html\">June Taylor\u003c/a> was with her marmalade and fruit conserve classes-- she gave the same handouts for each student, and everyone who took a class from her covered the same information, making us all feel as though we were part of a delicious club.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5875-724851.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5875-722306.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>And for those of you who need a little background:\u003c/p>\n\u003cp>I am a seasonal fruit-inspired pastry chef with over 14 years experience cooking and baking professionally. I've worked in such notable kitchens as Gramercy Tavern in Manhattan, The French Laundry and Bouchon in Yountville, Citizen Cake and Aziza in San Francisco.\u003c/p>\n\u003cp>My desserts have garnered attention in The SF Chronicle, Gourmet, San Francisco Magazine and I was a featured Chef in 7X7.\u003c/p>\n\u003cp>Six years ago I gave my first public cooking demonstration through the \u003ca href=\"http://www.ferryplazafarmersmarket.com/seasonality/recipes/desserts/dess_fw3.php\">Shop With The Chef program at the SF Ferry Plaza Farmer's Market\u003c/a>, and soon taught a myriad of unique baking classes with Sur La Table. I began teaching private independent classes a few years ago, first by teaching friends and friends of friends. My classes are chock full of detailed information and stories about the many kitchens I've worked in.\u003c/p>\n\u003cp>Whether you're a baking novice, a line cook, or a a seasoned home cook/baker, I assure you there's something to learn in my classes. I love teaching, inspiring, passing on, answering questions and watching people really get what something should look, feel and taste like when one learns the whys and not merely the hows of baking. I hope to see you soon.\u003c/p>\n\u003cp>Come one, come all, come hungry to learn.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Deux Ans et Demi en France!",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_centerpiece_300.jpg\">\u003cbr>\u003cem>Autumn harvest from the market ~ potimarron, squash, pomegranates, persimmons and little green kiwai\u003c/em>\u003c/p>\n\u003cp>How six months morphed into thirty months is more than my little brain can comprehend. When I set out on this culinary adventure with one duffel bag, three pairs of shoes (including my cooking clogs) and my precious set of knives, my goal was to survive six months then move to New York to cook in a kitchen there. I had no intention of staying and actually my biggest fear as I boarded the plane was whether or not I'd be able to make it the entire six months.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_arc_300.jpg\">\u003cbr>\u003cem>Arc de Triomphe, my first picture I took on my first day in Paris, 4 May 2004\u003c/em>\u003c/p>\n\u003cp>I was in tears the day before I left at my friend M & B's house. She said: \"What are you afraid of?\" I sniffled: \"That I will fail and have to come home early.\" Her response: \"So what?\" Sage advice in hindsight. At the time it was the worst outcome imaginable and I threw myself on the bed, inconsolable. Two and a half years later, much to my amazment, not only did I not have to come home early, I've managed, by the grace of God and some remarkable friends who championed my journey, to survive and thrive in this City of Lights. I can't believe how much time I wasted worrying and agonizing over something that never came to fruition though I believe a healthy dose of humility is always beneficial to keep life in perspective.\u003c/p>\n\u003cp>So how to celebrate such a momentous and seemingly impossible accomplishment? With a big dinner of course, surrounded by some of those friends who cheered me along from the moment I landed. Friends I met my first week in Paris, friends that helped me find work, one as I was boarding the plane to move back to San Francisco, and new friends discovered in this wacky food blogging world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_pommery.jpg\">\u003c/p>\n\u003cp>I was so delighted with \u003ca href=\"http://www.kqed.org/weblog/food/2006/10/magret-de-canard-aux-figues-de-vende.jsp%20\">\u003cstrong>my last dinner of duck and figs\u003c/strong>\u003c/a> that I thought I'd stick with it and try a recipe I found in the UK Food & Travel willed to me by a friend who moved back to Washington. So off I went to visit my blue-eyed butcher Serge for six beautiful duck magrets (breasts) and then to \u003ca href=\"http://www.kqed.org/weblog/food/2006/10/les-fermiers-de-place-monge.jsp\">\u003cstrong>my little Place Monge market\u003c/strong>\u003c/a> that has been a source of joy, inspiration and a feeling of belonging since I arrived. \u003c/p>\n\u003cp>First stop was Bernard and his bio produce stand for sweet potates (patates douces), persimmons, potimarrons (cross between a pumpkin - potiron - and chestnut - marron) and other funky squash for the centerpiece, along with herbs, tomatoes, and of course the supporting actress in tonight's show, a flat of figs.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_mise-en-place.jpg\">\u003c/p>\n\u003cp>Next stop was Momo and some olives for apps, then Jean-Marie and his foie gras stand. Across the way to Philippe for some fabulous cheeses and then les fleurs automn for the mantle and table. Bernard also showed me some now treats he had - a kiwai (kee-why), which is the ancestor to the ubiquitous kiwi. These little kiwai were no bigger than the tip of my thumb and I was instructed by Bernard to just pop them in my mouth, skin and all. They have a smooth soft skin, not fuzzy, so easy to eat and not so surprisingly they tasted just like a...kiwi \u003cem>sans\u003c/em> hassle and mess of peeling them! So I draped a few branches of these over my potimarron, squashes, persimmons et al and created an interactive centerpiece that everyone could nibble on throughout the meal.\u003c/p>\n\u003cp>So now it was time to cook. My friend Marleen had come down from England for the celebration and offered to help prep. I immediately took her up on it, tossed her an apron and we got chopping. About two hours before people showed up I put in a frantic call to my friend Jeff to come help as I was painfully far behind with visions of my guests falling asleep in the living room waiting for dinner. Thanks to four extra hands, we served dinner on time and everyone had a happy glow from the champagne and foie gras. Voila le menu...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_menu1.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Deux Ans et Demi en France! \u003cbr>Two and a Half Years in France!\u003cbr>Samedi, 4 November 2006\u003cbr>chez Laura\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Pommery Champagne Brut Royal\u003c/em>\u003cbr>Pate aux Armignac\u003cbr>Saumon Fumee sur Brioche avec Citron Creme Fraiche\u003c/p>\n\u003cp>\u003cem>Chateau Larcis Jaumat, St Emilion Grand Cru 2004\u003c/em>\u003cbr>Magret de Canard \"Laque\" avec Sauce aux Figues\u003cbr>Patates Douces avec Sauge\u003cbr>Haricots-verts et Eschalots avec Sauce aux Creme-Noix Epicee\u003c/p>\n\u003cp>\u003cem>Sauterne de Chateau Haut Bommes 2002, Gironde\u003c/em>\u003cbr>Assiette des Fromages\u003c/p>\n\u003cp>\u003cem>Chateau de la Dauphine 1989, Fronsac\u003c/em>\u003cbr>Gateau Chocolat Moelloeux\u003cbr>Glace Vanille Fait Maison\u003c/p>\n\u003cp>Mignardises de Patisserie Pinaud\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_table4_300.jpg\">\u003c/p>\n\u003cp>Et voila les recettes...\u003c/p>\n\u003cp>\u003cstrong>Lacquered Duck\u003c/strong>\u003cbr>* adapted from Food & Travel, UK Edition, October 2005\u003cbr>this recipe is for 4 people. I bought huge duck breasts that served two people easily so adjust your recipe accordingly\u003c/p>\n\u003cp>- 4 duck magrets (breasts)\u003cbr>- 2 T coriander seeds - crushed\u003cbr>- 2 T fennel seeds - crushed\u003cbr>- 200 ml light soy sauce\u003cbr>- 4 oranges - juice & zest (I used clementines for this and the fig sauce. They are sweeter and so beautiful and abundant right now)\u003cbr>- 4 cinnamon sticks (or a few shakes of cinnamon, forgot to buy the sticks)\u003cbr>- 8 star anise (I substituted a few shakes of quatre epices or allspice here since I was too lazy to trek across town in search of star anise.)\u003cbr>- 4 T honey\u003cbr>- 2 T brown sugar\u003cbr>- pinch cayenne (I put too much and it had a heck of a kick and though no one kindly pointed it out, quite a bit of water and wine was consumed 🙂 )\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_laquer_spices1.jpg\">\u003c/p>\n\u003cp>1. crush fennel and coriander seeds in a morter and pestle or a blender or mini cuisinart. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_laquer_spices2.jpg\">\u003c/p>\n\u003cp>2. measure out the rest of the lacquer ingredients\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_laquer_spices.jpg\">\u003c/p>\n\u003cp>3. zest and juice oranges\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_oranges.jpg\">\u003c/p>\n\u003cp>4. combine all the lacquer ingredients, simmer and reduce by half\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_lacquer1.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_lacquer2.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_lacquer3.jpg\">\u003c/p>\n\u003cp>5. while the lacquer is reducing, score and render duck fat in medium heat saute pan, pouring off the fat as it accumulates\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_duck1.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_duck2.jpg\">\u003c/p>\n\u003cp>3. place duck breasts on rack, skin side up, in roasting pan\u003c/p>\n\u003cp>4. pour the lacquer reduction over duck\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_duck3.jpg\">\u003c/p>\n\u003cp>5. repeat about 8-10 times until it is glazed\u003c/p>\n\u003cp>6. if the lacquer gets too thick, add 200 ml water + 1 tbsp sugar and continue glazing\u003c/p>\n\u003cp>7. place in a 425F oven (no. 7) and cook for approximately 15 minutes (depending on size of the magrets)\u003c/p>\n\u003cp>The fig sauce was \u003ca href=\"http://www.kqed.org/weblog/food/2006/10/magret-de-canard-aux-figues-de-vende.jsp\">\u003cstrong>the same recipe from my Vendee figs recipe here\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_fig-sauce2.jpg\">\u003c/p>\n\u003cp>The sweet potatoes I tossed in the duck fat that I'd reserved from the last time I'd make duck and sage chiffonade (cut in ribbons) and roasted for about 45 minutes at 400F.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_squash1.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_squash2.jpg\">\u003c/p>\n\u003cp>I decided to try a variation on my standard green beans with lardons (bacon), spiced nuts and roquefort. I didn't want flavors to compete with the duck so I leaned a little lighter in flavor this time. I blanched the green beans, and finished cooking them in a saute pan with chopped shallots. In a separate pan I added 250 ml of cream and my spiced nuts (nuts tossed with salt, pepper, cayenne, cardamom, cinnamon, cumin, tumeric and roasted) and let those flavors meld. When the beans were done i poured the spiced nut cream sauce over the mound of green beans and tossed. It sounds heavy but there wasn't a lot of sauce and it just lightly coated the green beans and accompanied the duck perfectly.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_beans.jpg\">\u003c/p>\n\u003cp>The salmon-brioche apps I learned when I worked at Farallon. It is simply toasted brioche with smoked salmon laid on top, cut into bite sized squares served with a tiny dollop of creme fraiche mixed with lemon zest and lemon juice.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_salmon-app.jpg\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/2006/11/chocolate-conundrum.jsp\">\u003cstrong>The chocolate fondant recipe\u003c/strong>\u003c/a> is highlighted in my Chocolate Conundrum post. I wanted pure flavors to serve with a stunning Bordeaux I'd received as a gift on my 2-year anniversary in Paris (any excuse to have a dinner party!) so pure chocolate, pure vanilla, and pure fabulous red cabernet sauvignon.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_choc2.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_choc4.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_ice-cream2.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_ice-cream1.jpg\">\u003c/p>\n\u003cp>The chocolate fondant cake was a bit more fondant than cake but I nestled it with a scoop of \u003ca href=\"http://cucinatestarossa.blogs.com/weblog/i_scream_you_scream/index.html\">\u003cstrong>home made vanilla ice cream\u003c/strong>\u003c/a>and served with the \u003cstrong>\u003ca href=\"http://www.chateau-dauphine.com/\">1989 Chateau de la Dauphine Bordeaux\u003c/a>\u003c/strong>. It was quite a crescendo to an evening of convivialite. Here's to two and a half more!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_table1.jpg\">\u003c/p>\n\u003cp>Bon appetit!\u003c/p>\n\u003cp>----------------------\u003c/p>\n\u003cp>\u003ca href=\"http://cucinatestarossa.blogs.com/keyboard/\">If you're interested in reading more about this delicious journey, please check out my recently published book, \u003cstrong>My Keyboard for a Cutting Board - Life in a French Kitchen v1.0\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"\u003cem>Part luscious food-porn and part letter home from abroad, Laura's first book is both engaging and compelling, telling the story of her initial experiences cooking in France after leaving a corporate cubicle job in Silicon Valley. Culled from her blog, and letters she actually wrote to friends and family, it shares her story - including descriptions of food that make the mouth water, and far less appetizing descriptions of things like the shoebox apartment she rents, that could fit inside one room of her former residence in the Bay Area\u003c/em>.\" -\u003ca href=\"http://www.zenitopia.com/\">Melissa Bartell, Bibliotopia\u003c/a>\u003c/p>\n\n",
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"description": "Autumn harvest from the market ~ potimarron, squash, pomegranates, persimmons and little green kiwai How six months morphed into thirty months is more than my little brain can comprehend. When I set out on this culinary adventure with one duffel bag, three pairs of shoes (including my cooking clogs) and my precious set of knives,",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_centerpiece_300.jpg\">\u003cbr>\u003cem>Autumn harvest from the market ~ potimarron, squash, pomegranates, persimmons and little green kiwai\u003c/em>\u003c/p>\n\u003cp>How six months morphed into thirty months is more than my little brain can comprehend. When I set out on this culinary adventure with one duffel bag, three pairs of shoes (including my cooking clogs) and my precious set of knives, my goal was to survive six months then move to New York to cook in a kitchen there. I had no intention of staying and actually my biggest fear as I boarded the plane was whether or not I'd be able to make it the entire six months.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_arc_300.jpg\">\u003cbr>\u003cem>Arc de Triomphe, my first picture I took on my first day in Paris, 4 May 2004\u003c/em>\u003c/p>\n\u003cp>I was in tears the day before I left at my friend M & B's house. She said: \"What are you afraid of?\" I sniffled: \"That I will fail and have to come home early.\" Her response: \"So what?\" Sage advice in hindsight. At the time it was the worst outcome imaginable and I threw myself on the bed, inconsolable. Two and a half years later, much to my amazment, not only did I not have to come home early, I've managed, by the grace of God and some remarkable friends who championed my journey, to survive and thrive in this City of Lights. I can't believe how much time I wasted worrying and agonizing over something that never came to fruition though I believe a healthy dose of humility is always beneficial to keep life in perspective.\u003c/p>\n\u003cp>So how to celebrate such a momentous and seemingly impossible accomplishment? With a big dinner of course, surrounded by some of those friends who cheered me along from the moment I landed. Friends I met my first week in Paris, friends that helped me find work, one as I was boarding the plane to move back to San Francisco, and new friends discovered in this wacky food blogging world.\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/two_pommery.jpg\">\u003c/p>\n\u003cp>I was so delighted with \u003ca href=\"http://www.kqed.org/weblog/food/2006/10/magret-de-canard-aux-figues-de-vende.jsp%20\">\u003cstrong>my last dinner of duck and figs\u003c/strong>\u003c/a> that I thought I'd stick with it and try a recipe I found in the UK Food & Travel willed to me by a friend who moved back to Washington. So off I went to visit my blue-eyed butcher Serge for six beautiful duck magrets (breasts) and then to \u003ca href=\"http://www.kqed.org/weblog/food/2006/10/les-fermiers-de-place-monge.jsp\">\u003cstrong>my little Place Monge market\u003c/strong>\u003c/a> that has been a source of joy, inspiration and a feeling of belonging since I arrived. \u003c/p>\n\u003cp>First stop was Bernard and his bio produce stand for sweet potates (patates douces), persimmons, potimarrons (cross between a pumpkin - potiron - and chestnut - marron) and other funky squash for the centerpiece, along with herbs, tomatoes, and of course the supporting actress in tonight's show, a flat of figs.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_mise-en-place.jpg\">\u003c/p>\n\u003cp>Next stop was Momo and some olives for apps, then Jean-Marie and his foie gras stand. Across the way to Philippe for some fabulous cheeses and then les fleurs automn for the mantle and table. Bernard also showed me some now treats he had - a kiwai (kee-why), which is the ancestor to the ubiquitous kiwi. These little kiwai were no bigger than the tip of my thumb and I was instructed by Bernard to just pop them in my mouth, skin and all. They have a smooth soft skin, not fuzzy, so easy to eat and not so surprisingly they tasted just like a...kiwi \u003cem>sans\u003c/em> hassle and mess of peeling them! So I draped a few branches of these over my potimarron, squashes, persimmons et al and created an interactive centerpiece that everyone could nibble on throughout the meal.\u003c/p>\n\u003cp>So now it was time to cook. My friend Marleen had come down from England for the celebration and offered to help prep. I immediately took her up on it, tossed her an apron and we got chopping. About two hours before people showed up I put in a frantic call to my friend Jeff to come help as I was painfully far behind with visions of my guests falling asleep in the living room waiting for dinner. Thanks to four extra hands, we served dinner on time and everyone had a happy glow from the champagne and foie gras. Voila le menu...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_menu1.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Deux Ans et Demi en France! \u003cbr>Two and a Half Years in France!\u003cbr>Samedi, 4 November 2006\u003cbr>chez Laura\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Pommery Champagne Brut Royal\u003c/em>\u003cbr>Pate aux Armignac\u003cbr>Saumon Fumee sur Brioche avec Citron Creme Fraiche\u003c/p>\n\u003cp>\u003cem>Chateau Larcis Jaumat, St Emilion Grand Cru 2004\u003c/em>\u003cbr>Magret de Canard \"Laque\" avec Sauce aux Figues\u003cbr>Patates Douces avec Sauge\u003cbr>Haricots-verts et Eschalots avec Sauce aux Creme-Noix Epicee\u003c/p>\n\u003cp>\u003cem>Sauterne de Chateau Haut Bommes 2002, Gironde\u003c/em>\u003cbr>Assiette des Fromages\u003c/p>\n\u003cp>\u003cem>Chateau de la Dauphine 1989, Fronsac\u003c/em>\u003cbr>Gateau Chocolat Moelloeux\u003cbr>Glace Vanille Fait Maison\u003c/p>\n\u003cp>Mignardises de Patisserie Pinaud\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_table4_300.jpg\">\u003c/p>\n\u003cp>Et voila les recettes...\u003c/p>\n\u003cp>\u003cstrong>Lacquered Duck\u003c/strong>\u003cbr>* adapted from Food & Travel, UK Edition, October 2005\u003cbr>this recipe is for 4 people. I bought huge duck breasts that served two people easily so adjust your recipe accordingly\u003c/p>\n\u003cp>- 4 duck magrets (breasts)\u003cbr>- 2 T coriander seeds - crushed\u003cbr>- 2 T fennel seeds - crushed\u003cbr>- 200 ml light soy sauce\u003cbr>- 4 oranges - juice & zest (I used clementines for this and the fig sauce. They are sweeter and so beautiful and abundant right now)\u003cbr>- 4 cinnamon sticks (or a few shakes of cinnamon, forgot to buy the sticks)\u003cbr>- 8 star anise (I substituted a few shakes of quatre epices or allspice here since I was too lazy to trek across town in search of star anise.)\u003cbr>- 4 T honey\u003cbr>- 2 T brown sugar\u003cbr>- pinch cayenne (I put too much and it had a heck of a kick and though no one kindly pointed it out, quite a bit of water and wine was consumed 🙂 )\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_laquer_spices1.jpg\">\u003c/p>\n\u003cp>1. crush fennel and coriander seeds in a morter and pestle or a blender or mini cuisinart. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_laquer_spices2.jpg\">\u003c/p>\n\u003cp>2. measure out the rest of the lacquer ingredients\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_laquer_spices.jpg\">\u003c/p>\n\u003cp>3. zest and juice oranges\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_oranges.jpg\">\u003c/p>\n\u003cp>4. combine all the lacquer ingredients, simmer and reduce by half\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_lacquer1.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_lacquer2.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_lacquer3.jpg\">\u003c/p>\n\u003cp>5. while the lacquer is reducing, score and render duck fat in medium heat saute pan, pouring off the fat as it accumulates\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_duck1.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_duck2.jpg\">\u003c/p>\n\u003cp>3. place duck breasts on rack, skin side up, in roasting pan\u003c/p>\n\u003cp>4. pour the lacquer reduction over duck\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_duck3.jpg\">\u003c/p>\n\u003cp>5. repeat about 8-10 times until it is glazed\u003c/p>\n\u003cp>6. if the lacquer gets too thick, add 200 ml water + 1 tbsp sugar and continue glazing\u003c/p>\n\u003cp>7. place in a 425F oven (no. 7) and cook for approximately 15 minutes (depending on size of the magrets)\u003c/p>\n\u003cp>The fig sauce was \u003ca href=\"http://www.kqed.org/weblog/food/2006/10/magret-de-canard-aux-figues-de-vende.jsp\">\u003cstrong>the same recipe from my Vendee figs recipe here\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_fig-sauce2.jpg\">\u003c/p>\n\u003cp>The sweet potatoes I tossed in the duck fat that I'd reserved from the last time I'd make duck and sage chiffonade (cut in ribbons) and roasted for about 45 minutes at 400F.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_squash1.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_squash2.jpg\">\u003c/p>\n\u003cp>I decided to try a variation on my standard green beans with lardons (bacon), spiced nuts and roquefort. I didn't want flavors to compete with the duck so I leaned a little lighter in flavor this time. I blanched the green beans, and finished cooking them in a saute pan with chopped shallots. In a separate pan I added 250 ml of cream and my spiced nuts (nuts tossed with salt, pepper, cayenne, cardamom, cinnamon, cumin, tumeric and roasted) and let those flavors meld. When the beans were done i poured the spiced nut cream sauce over the mound of green beans and tossed. It sounds heavy but there wasn't a lot of sauce and it just lightly coated the green beans and accompanied the duck perfectly.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_beans.jpg\">\u003c/p>\n\u003cp>The salmon-brioche apps I learned when I worked at Farallon. It is simply toasted brioche with smoked salmon laid on top, cut into bite sized squares served with a tiny dollop of creme fraiche mixed with lemon zest and lemon juice.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_salmon-app.jpg\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/2006/11/chocolate-conundrum.jsp\">\u003cstrong>The chocolate fondant recipe\u003c/strong>\u003c/a> is highlighted in my Chocolate Conundrum post. I wanted pure flavors to serve with a stunning Bordeaux I'd received as a gift on my 2-year anniversary in Paris (any excuse to have a dinner party!) so pure chocolate, pure vanilla, and pure fabulous red cabernet sauvignon.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_choc2.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_choc4.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_ice-cream2.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_ice-cream1.jpg\">\u003c/p>\n\u003cp>The chocolate fondant cake was a bit more fondant than cake but I nestled it with a scoop of \u003ca href=\"http://cucinatestarossa.blogs.com/weblog/i_scream_you_scream/index.html\">\u003cstrong>home made vanilla ice cream\u003c/strong>\u003c/a>and served with the \u003cstrong>\u003ca href=\"http://www.chateau-dauphine.com/\">1989 Chateau de la Dauphine Bordeaux\u003c/a>\u003c/strong>. It was quite a crescendo to an evening of convivialite. Here's to two and a half more!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/two_table1.jpg\">\u003c/p>\n\u003cp>Bon appetit!\u003c/p>\n\u003cp>----------------------\u003c/p>\n\u003cp>\u003ca href=\"http://cucinatestarossa.blogs.com/keyboard/\">If you're interested in reading more about this delicious journey, please check out my recently published book, \u003cstrong>My Keyboard for a Cutting Board - Life in a French Kitchen v1.0\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/checkplease207.jpg\">\u003cbr>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/a> is KQED's local series featuring regular people reviewing Bay Area restaurants. \u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=182\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Season 2 Episode 7:\u003c/p>\n\u003cp>1) \u003cstrong>Shalizaar\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=187\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=185\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=190\">recipe\u003c/a> \u003c/p>\n\u003cp>2) \u003cstrong>South Park Cafe\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=188\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=184\">reviews\u003c/a> \u003c/p>\n\u003cp>3) \u003cstrong>Forbes Island\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=186\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=183\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=189\">recipe\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>You can \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>watch all episodes online\u003c/strong>\u003c/a> as well as \u003ca href=\"http://blogs.kqed.org/food/?page_id=122\">\u003cstrong>subscribe to the Check, Please! video podcast\u003c/strong>\u003c/a> in iTunes.\u003c/p>\n\u003cp> This season, \u003ca href=\"http://www.blogger.com/profile/6341495\">\u003cstrong>Stephanie V.W. Lucianovic\u003c/strong>\u003c/a> will be blogging about what happens behind-the-scenes during the making of Check, Please! Bay Area.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can also view the Check, Please! Bay Area \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots at many of the featured restaurants.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>You can \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>watch all episodes online\u003c/strong>\u003c/a> as well as \u003ca href=\"http://blogs.kqed.org/food/?page_id=122\">\u003cstrong>subscribe to the Check, Please! video podcast\u003c/strong>\u003c/a> in iTunes.\u003c/p>\n\u003cp> This season, \u003ca href=\"http://www.blogger.com/profile/6341495\">\u003cstrong>Stephanie V.W. Lucianovic\u003c/strong>\u003c/a> will be blogging about what happens behind-the-scenes during the making of Check, Please! Bay Area.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can also view the Check, Please! Bay Area \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots at many of the featured restaurants.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/winecovers.png\">\u003c/p>\n\u003cp>There are a whole crop of wine books out right now. Here is my guide to the current harvest:\u003c/p>\n\u003cp>For the Oenophile \u003cbr>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743265092/kqedorg-20\">Anthony Dias Blue's Pocket Guide to Wine\u003c/a>\u003c/b>\u003cbr>If you don't know what \u003cb>\u003ca href=\"http://www.webster.com/cgi-bin/dictionary?va=oenophile\">oenophile\u003c/a>\u003c/b> means, this book is probably not for you. It is less a guide to wines, than a guide to wineries. Divided by region, the author actually recommends only a handful of wines in several price categories. Those wishing to survey a regions wineries at a glance may find it handy. \u003c/p>\n\u003cp>For the Francophile\u003cbr>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580086888/kqedorg-20\">The Wines of France\u003c/a>\u003c/b>\u003cbr>I have to say I love this book. It is an easy to navigate guide to the wines of France written in an accessible and unpretentious style. First thing you will notice is that it uses colored tabs to make perusing a region a snap. The crib sheet feature at the beginning of each chapter lists Must Trys, Smart Buys, and Safe Houses. Whether you are new to French wine or a connoisseur this book will help you sort through the wineries, the wines, the price ranges and recent vintages. \u003c/p>\n\u003cp>For the Novice\u003cbr>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060828331/kqedorg-20\">The Simple and Savvy Wine Guide\u003c/a>\u003c/b>\u003cbr>Wine can be intimidating. Several authors have attempted to demystify wines and write guide books \"for the rest of us\". Unfortunately for those who know a bit about wine, the style of this book may feel a bit too dumbed down. For example one of the chapters in this book is Wines by Mood, here you'll find categories like \"Girl's Night In: Pinks, Bubbles & Sweeties\" and \"Bathtub Whites\". Get the picture?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For the Foodie\u003cbr>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0821257188/kqedorg-20\">What to Drink with What you Eat\u003c/a>\u003c/b>\u003cbr>This book is one of my favorites, it take a unique approach to pairing wines, and other beverages with food. You can look up the wine and see what it pairs with or look up the food. Either way you slice it, this is an enthusiastic no-nonsense book that will encourage you to experiment and enjoy. And really isn't that what wine should be all about anyway?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Head over to Cooking with Amy for my review of Jay McInerney's latest book on wine, \u003ca href=\"http://cookingwithamy.blogspot.com/2006/11/hedonist-in-cellar-book-review.html\">A Hedonist in the Cellar\u003c/a>\u003c/i>\u003c/p>\n\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>\u003cstrong>\u003ca href=\"http://sfgourmet.blogspot.com\">San Francisco Gourmet\u003c/a>\u003c/strong> was one of several bloggers who attended \"Inside the Kitchen\" -- a culinary event held at the Ritz Carlton Half Moon Bay several weeks ago. \u003cstrong>\u003ca href=\"http://sfgourmet.blogspot.com/2006/11/inside-kitchen-at-ritz-rising-star.html\">In his most recent post, SF Gourmet talks about William Werner, pastry chef for the Ritz and its' flagship restaurant Navio\u003c/a>\u003c/strong>.\u003c/p>\n\u003cblockquote>\u003cp> ... a young pastry chef, perhaps accustomed to toiling away out of the spotlight as he builds his career, stunned the crowd with his innovative, delicious, and utterly satisfying desserts. This seemed to be the culinary equivalent of the walk-on actor who almost steals the show, a forceful exclamation point demanding that we sit up and take notice.\u003c/p>\u003c/blockquote>\n\u003cp>Sacramento food bloggers gathered recently to hold the First Sacramento Food Blogger Picnic. \u003cstrong>\u003ca href=\"http://www.elise.com/recipes/archives/004139sacramento_food_blogger_party.php\">Elise posts a great roundup of the day\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://somethinginseason.blogspot.com/2006/11/first-sacramento-food-blogger-picnic.html\">Brendon chronicles the picnic with words and pictures on his blog.\u003c/a>\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>This, my friends, is my idea of bliss: a mellow, unrushed conversation with food bloggers over wine and dessert.\u003c/p>\u003c/blockquote>\n\u003cp>Looking for cooking ideas? \u003cstrong>\u003ca href=\"http://teaandcookies.blogspot.com/2006/11/ruby-red-crunch.html\">Tea tempts us with a recipe for beet radish pickles\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.cheapcooking.com/blog/2006/11/mustard-baked-pork-chops.html\">Ellen encourages us to make Mustard Baked Pork Chops\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"http://muffintop.wordpress.com/2006/11/03/pumpkin-muffins/\">Muffin Top shows us how to make some lovely pumpkn muffins\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Our Bay Area bloggers don't lack for opinions about local restaurants. What are we discussing these days? \u003cstrong>\u003ca href=\"http://clickblogappetit.blogspot.com/2006/11/yoshis-chef-jazzes-up-japanese.html\">Blog Appetit talks about the changes at Yoshi's\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.meshsf.com/blogs/2006/11/raising-bar-bar-crudo-san-francisco-ca.html\">the Restaurant Whore reviews Bar Crudo\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://foodmusings.typepad.com/food_musings/2006/11/maverick.html\">Food Musings tells us why we should try Maverick\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"http://restaurantgirlspeaks.blogspot.com/2006/10/saucy.html\">Restaurant Girl discusses Sauce in Hayes Valley.\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>What happens when you get something in your email inbox that says \"Heritage Red Wattle Smoked Pork Chops\" will be at your local market in a few days? Besides moving all around in your desk chair so it looks like you have ants in your pants, feel your mouth water uncontrollably, and resist the urge to call \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/06/the_fatted_calf.html\">your local\u003c/a> drug dealer, \u003ca href=\"http://www.fattedcalf.com/menu.html\">Fatted Calf\u003c/a>, and tell them you NEED that RIGHT NOW, nothing.\u003c/p>\n\u003cp>What can you do but wait? It hurts, but you have to wait. The market opens in 52 hours, surely that's not too long to wait for manna, right? It could be so much worse. It could be a mangosteen which might never come to your continent, or the \u003ca href=\"http://en.wikipedia.org/wiki/Ortolan_Bunting\">Ortolan\u003c/a>, which is going extinct.\u003c/p>\n\u003cp>You get to the market. It's there, scratched in chalk innocently on a little chalkboard. The drug dealers smile, right out in the open. They have what you want. What will you have to do to get some? For some insane reason they still have them, even though it's almost noon.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_7892-746168.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_7892-744285.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Or they've run out and not erased those words, Heritage Red Wattle Smoked Pork Chops, yet. They're testing you. It's working, you're sweating, can't concentrate on your lover's words. All you can think is\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pork Chop\u003c/p>\n\u003cp>like a blinking neon sign in Time's Square, (and I don't mean the ones there now advertising Disneyland-themed restaurants), darkness enveloping the letters when they blink for a moment.\u003c/p>\n\u003cp>Somehow, like the hero you never read about in the paper, you get ahold of two chops. Pink and fat and traced lovingly with white fat, cut down one side with a strong bone. O G-d. You think you might faint.\u003c/p>\n\u003cp>When you get your booty home, you release them from their protective plastic covering, rinse with cold water, dry gently in papertowels, sprinkle generously with Kosher salt, freshly ground pepper and drop-lift them into your searingly hot, blacker than black cast iron skillet, fat edge down.\u003c/p>\n\u003cp>Ttssssssssssssssssssssssssssssssssssss!\u003c/p>\n\u003cp>Smoke rises. Fat jumps. Protein caramelizes. No fat is in the pan except what renders as you create a strip of crunchy salty pork fat that will later be embraced by your mouth, tongue, teeth. You cook chop to just over 160F, let it relax, saute some \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/09/annabelle_lende.html\">escarole\u003c/a>, mix it with the inner yellow tender leaves, raw, send her out for a few Meyer lemons, dress hot-raw salad with lemon juice, sel gris, olive oil and pepper. Nothing too much to get in the way of the Heritage Red Wattle Smoked Pork Chops. O no. \u003c/p>\n\u003cp>When the chop hits the pan you smell\u003c/p>\n\u003cp>Bacon.\u003c/p>\n\u003cp>You go limp. A pork chop that is also bacon? You pinch yourself. Goddamn but you're lucky to be alive.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_7887-721207.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_7887-719068.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>It's the best breakfast you've ever had after you've emerged from bed at 1 pm. You lover's hair is tousled. The gleam in her eyes has been polished by you just moments earlier. Neither of you can say much but moans can be heard.\u003c/p>\n\u003cp>Dizzy with exquisite delight, she says \"I have to get that Fatted Calf Newsletter.\" And you make a mental post it note: be on the lookout for more \u003ca href=\"http://www.heritagefoodsusa.com/what_we_sell/meat.html#6\">Red Wattle\u003c/a> pork.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\n",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/choc_sign_sq_300-726012.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>Willy Wonka's in da' house! It's that time of year again... the fabulous, and now worldwide, \u003ca href=\"http://www.chocoland.com/\">\u003cb>Salon du Chocolat\u003c/b>\u003c/a>. Picture a convention center. Then picture a convention center filled with chocolate. There you have the Salon du Chocolat. On Monday, I trekked across town to the Paris Expo to taste chocolate from the global greats and the tiny artisanal chocolatiers from the far corners of France. Enjoy.... \u003c/p>\n\u003cp>Jean-Paul Hevin - a man after my own heart.... I'll take these over a pair of ruby slippers any day!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_pump_300.gif\">\u003c/p>\n\u003cp>obscene amounts of chocolate....\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_1_stacks_300.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_bars_nuts.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_bars.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_booges.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_confiture_jphevin.gif\">\u003c/p>\n\u003cp>chocolate fashions...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_coat.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_dress1_300.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_dress2.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_dress3.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_dress4.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_umbrella.gif\">\u003c/p>\n\u003cp>chocolate beauty products... face lotion and scrub...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_face-lotion.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_face-scrub.gif\">\u003c/p>\n\u003cp>the obligatory chocolate fountain that we dipped chunks of fruit in and ate right there with juice running down our chin 🙂\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_fountain.gif\">\u003c/p>\n\u003cp>chocolate covered marshmallow sticks - my personal favorite. guimauve is also my favorite French word. no idea why, it's just fun to say 🙂\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_guimauve.gif\">\u003c/p>\n\u003cp>rose macarons\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_macarons_rose.gif\">\u003c/p>\n\u003cp>mendiants which means vagabond in French\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_mendiants.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_mendiants2.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_mendiants3.gif\">\u003c/p>\n\u003cp>nuits d'amour ~ nights of love. hmmmmm... i'll take a case!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_nuitsdamour.gif\">\u003c/p>\n\u003cp>chocolate origami\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_origami1.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_origami3.gif\">\u003c/p>\n\u003cp>and more obscene amounts of chocolate....\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_rasp_dome_300.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_samba.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_slabs_nuts.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_stacks.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_stacks2.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_truffles1.gif\">\u003c/p>\n\u003cp>au revoir.... a la prochaine....\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_sign2_300.gif\">\u003c/p>\n\u003cp>If you are not yet in a chocolate coma, here are some pictures from last year's \u003ca href=\"http://www.chocoland.com/\">\u003cb>Salon du Chocolat\u003c/b>\u003c/a> in \u003ca href=\"http://cucinatestarossa.blogs.com/weblog/2005/10/salon_du_chocol.html\">\u003cb>Paris\u003c/b>\u003c/a> and \u003ca href=\"http://cucinatestarossa.blogs.com/weblog/2005/11/salon_du_chocol.html\">\u003cb>New York\u003c/b>\u003c/a>....\u003c/p>\n\u003cp>--------------------------\u003c/p>\n\u003cp>\u003cb>Chocolate Ooze Cakes\u003c/b>\u003c/p>\n\u003cp>Ingredients for 6 servings:\u003c/p>\n\u003cp>6 oz. butter (plus some extra to butter molds)\u003cbr>6 oz. bittersweet chocolate\u003cbr>3 large eggs\u003cbr>3 egg yolks\u003cbr>1/3 cup granulated sugar (plus extra for molds)\u003cbr>3 teaspoons of flour \u003c/p>\n\u003cp>1. Preheat oven to 450F. \u003c/p>\n\u003cp>2. Melt the butter and chocolate together over a bain marie. \u003c/p>\n\u003cp>3. Whisk the eggs, yolks and sugar until light yellow in color. this is called \"blanchir\" in French.\u003c/p>\n\u003cp>4. Combine the chocolate/butter mixture into the egg/sugar slowly. \u003c/p>\n\u003cp>5. Add the flour and combine. \u003c/p>\n\u003cp>6. Pour the mixture into the molds.\u003c/p>\n\u003cp>7. Bake in a 450F oven for 7-8 minutes, unmold and serve immediately.\u003c/p>\n\u003cp>8. Test one ahead of time because every oven and cooking time is different.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bon appetit!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_1_stacks_300.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_bars_nuts.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_bars.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_booges.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_confiture_jphevin.gif\">\u003c/p>\n\u003cp>chocolate fashions...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_coat.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_dress1_300.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_dress2.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_dress3.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_dress4.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_umbrella.gif\">\u003c/p>\n\u003cp>chocolate beauty products... face lotion and scrub...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_face-lotion.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_face-scrub.gif\">\u003c/p>\n\u003cp>the obligatory chocolate fountain that we dipped chunks of fruit in and ate right there with juice running down our chin 🙂\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_fountain.gif\">\u003c/p>\n\u003cp>chocolate covered marshmallow sticks - my personal favorite. guimauve is also my favorite French word. no idea why, it's just fun to say 🙂\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_guimauve.gif\">\u003c/p>\n\u003cp>rose macarons\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_macarons_rose.gif\">\u003c/p>\n\u003cp>mendiants which means vagabond in French\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_mendiants.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_mendiants2.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_mendiants3.gif\">\u003c/p>\n\u003cp>nuits d'amour ~ nights of love. hmmmmm... i'll take a case!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_nuitsdamour.gif\">\u003c/p>\n\u003cp>chocolate origami\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_origami1.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_origami3.gif\">\u003c/p>\n\u003cp>and more obscene amounts of chocolate....\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_rasp_dome_300.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_samba.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_slabs_nuts.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_stacks.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_stacks2.gif\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_truffles1.gif\">\u003c/p>\n\u003cp>au revoir.... a la prochaine....\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/choc_sign2_300.gif\">\u003c/p>\n\u003cp>If you are not yet in a chocolate coma, here are some pictures from last year's \u003ca href=\"http://www.chocoland.com/\">\u003cb>Salon du Chocolat\u003c/b>\u003c/a> in \u003ca href=\"http://cucinatestarossa.blogs.com/weblog/2005/10/salon_du_chocol.html\">\u003cb>Paris\u003c/b>\u003c/a> and \u003ca href=\"http://cucinatestarossa.blogs.com/weblog/2005/11/salon_du_chocol.html\">\u003cb>New York\u003c/b>\u003c/a>....\u003c/p>\n\u003cp>--------------------------\u003c/p>\n\u003cp>\u003cb>Chocolate Ooze Cakes\u003c/b>\u003c/p>\n\u003cp>Ingredients for 6 servings:\u003c/p>\n\u003cp>6 oz. butter (plus some extra to butter molds)\u003cbr>6 oz. bittersweet chocolate\u003cbr>3 large eggs\u003cbr>3 egg yolks\u003cbr>1/3 cup granulated sugar (plus extra for molds)\u003cbr>3 teaspoons of flour \u003c/p>\n\u003cp>1. Preheat oven to 450F. \u003c/p>\n\u003cp>2. Melt the butter and chocolate together over a bain marie. \u003c/p>\n\u003cp>3. Whisk the eggs, yolks and sugar until light yellow in color. this is called \"blanchir\" in French.\u003c/p>\n\u003cp>4. Combine the chocolate/butter mixture into the egg/sugar slowly. \u003c/p>\n\u003cp>5. Add the flour and combine. \u003c/p>\n\u003cp>6. Pour the mixture into the molds.\u003c/p>\n\u003cp>7. Bake in a 450F oven for 7-8 minutes, unmold and serve immediately.\u003c/p>\n\u003cp>8. Test one ahead of time because every oven and cooking time is different.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bon appetit!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
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