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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_7037-789051.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>My birthday and \u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2006/01/jens_mom.html\">my mom's\u003c/a>\u003c/strong> birthday are on the same day. We often trade off birthday celebration locations, and this year I happened to be in Southern California for the big day. It was going to be a low-key celebration this year, and is often the case with family get-togethers, we spent a long time considering where we could go that the grandparents would like. Being 86 and 87, my grandma and grandpa are adventurous to a point, but really like very specific restaurants. Ideas like brunch at \u003cstrong>\u003ca href=\"http://www.trumpgolf.com/trumplosangeles/index.asp\">Trump National Golf Club\u003c/a>\u003c/strong> or dinner at \u003cstrong>\u003ca href=\"http://kincaids.com/\">Kincaid's\u003c/a>\u003c/strong> were brought up and then discarded for one reason or another.\u003c/p>\n\u003cp>Suddenly, I remembered \u003cstrong>\u003ca href=\"http://www.grubreport.com\">Stephanie's\u003c/a>\u003c/strong> advice to me earlier in the week when she heard I was in Southern California: \"Go to \u003cstrong>\u003ca href=\"http://www.thehungrycat.com/\">Hungry Cat\u003c/a>\u003c/strong> and taste a cucumber martini for me -- \u003cstrong>\u003ca href=\"http://www.kcrw.com/show/gf\">Evan Kleiman\u003c/a>\u003c/strong> raves about them and I'm craving one.\" Upon perusing the menu, mom and I weren't completely sure that grandma and grandpa would love it, but decided that it sounded delicious enough that we would give it a try anyway.\u003c/p>\n\u003cp>Driving to Hollywood with the grandparents was a fun experience. They have so many memories of the area from when they were young: Grandpa had a job in the forties making deliveries to the large movie studios, and he and grandma had a great time talking about the old dance clubs that they used to go to in the area.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_7032-700620.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Hungry Cat is located in a building right at Sunset and Vine. It's around the corner from the \u003cstrong>\u003ca href=\"http://thedeliciouslife.blogspot.com/2005/09/look-for-one-holding-red-rosepotato.html\">Hollywood Farmers' Market\u003c/a>\u003c/strong> and is a casual, fun place to get a drink or brunch after the market.\u003c/p>\n\u003cp>With five of us, we were able to sample a large portion of the \u003cstrong>\u003ca href=\"http://www.thehungrycat.com/menus.htm#\">brunch menu\u003c/a>\u003c/strong> with standout items including the peel n' eat shrimp and the PUG burger and fries. We ordered vanilla beignets with blackberry compote for the table and they arrived in a paper bag, which the waiter shook to disperse cinnamon sugar on the outside. I loved the flavor, and eating them straight from the fryer was sublime. \u003c/p>\n\u003cp>The Hungry Cat has a very small kitchen, and they bring food out as it's cooked in order to accommodate the kitchen size. Despite this disclaimer, all of our food was well-timed. The service was good, and the waitress, Heidi, took a particular shine to my granparents and talked to them about \"old Hollywood\".\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_7034-742009.jpg\" border=\"0\" alt=\"\"> \u003c/p>\n\u003cp>The star(s) of the afternoon were the fantastic cocktails that we ordered. Grandma and grandpa had Virgin Marys, and the rest of us tasted cucumber martinis, \"lemonade\" made with vodka and mint, greyhounds, and bloody marys with pickled vegetables. While each drink was expertly made with fresh ingredients and delicious, the cocktail I will dream of is the greyhound made with fresh-squeezed grapefruit juice, plymouth gin and candied grapefruit. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Whether you are passing by after the farmers' market or in the area for a special get-together, the Hungry Cat in Los Angeles is a fun place to celebrate.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_7037-789051.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>My birthday and \u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2006/01/jens_mom.html\">my mom's\u003c/a>\u003c/strong> birthday are on the same day. We often trade off birthday celebration locations, and this year I happened to be in Southern California for the big day. It was going to be a low-key celebration this year, and is often the case with family get-togethers, we spent a long time considering where we could go that the grandparents would like. Being 86 and 87, my grandma and grandpa are adventurous to a point, but really like very specific restaurants. Ideas like brunch at \u003cstrong>\u003ca href=\"http://www.trumpgolf.com/trumplosangeles/index.asp\">Trump National Golf Club\u003c/a>\u003c/strong> or dinner at \u003cstrong>\u003ca href=\"http://kincaids.com/\">Kincaid's\u003c/a>\u003c/strong> were brought up and then discarded for one reason or another.\u003c/p>\n\u003cp>Suddenly, I remembered \u003cstrong>\u003ca href=\"http://www.grubreport.com\">Stephanie's\u003c/a>\u003c/strong> advice to me earlier in the week when she heard I was in Southern California: \"Go to \u003cstrong>\u003ca href=\"http://www.thehungrycat.com/\">Hungry Cat\u003c/a>\u003c/strong> and taste a cucumber martini for me -- \u003cstrong>\u003ca href=\"http://www.kcrw.com/show/gf\">Evan Kleiman\u003c/a>\u003c/strong> raves about them and I'm craving one.\" Upon perusing the menu, mom and I weren't completely sure that grandma and grandpa would love it, but decided that it sounded delicious enough that we would give it a try anyway.\u003c/p>\n\u003cp>Driving to Hollywood with the grandparents was a fun experience. They have so many memories of the area from when they were young: Grandpa had a job in the forties making deliveries to the large movie studios, and he and grandma had a great time talking about the old dance clubs that they used to go to in the area.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_7032-700620.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Hungry Cat is located in a building right at Sunset and Vine. It's around the corner from the \u003cstrong>\u003ca href=\"http://thedeliciouslife.blogspot.com/2005/09/look-for-one-holding-red-rosepotato.html\">Hollywood Farmers' Market\u003c/a>\u003c/strong> and is a casual, fun place to get a drink or brunch after the market.\u003c/p>\n\u003cp>With five of us, we were able to sample a large portion of the \u003cstrong>\u003ca href=\"http://www.thehungrycat.com/menus.htm#\">brunch menu\u003c/a>\u003c/strong> with standout items including the peel n' eat shrimp and the PUG burger and fries. We ordered vanilla beignets with blackberry compote for the table and they arrived in a paper bag, which the waiter shook to disperse cinnamon sugar on the outside. I loved the flavor, and eating them straight from the fryer was sublime. \u003c/p>\n\u003cp>The Hungry Cat has a very small kitchen, and they bring food out as it's cooked in order to accommodate the kitchen size. Despite this disclaimer, all of our food was well-timed. The service was good, and the waitress, Heidi, took a particular shine to my granparents and talked to them about \"old Hollywood\".\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_7034-742009.jpg\" border=\"0\" alt=\"\"> \u003c/p>\n\u003cp>The star(s) of the afternoon were the fantastic cocktails that we ordered. Grandma and grandpa had Virgin Marys, and the rest of us tasted cucumber martinis, \"lemonade\" made with vodka and mint, greyhounds, and bloody marys with pickled vegetables. While each drink was expertly made with fresh ingredients and delicious, the cocktail I will dream of is the greyhound made with fresh-squeezed grapefruit juice, plymouth gin and candied grapefruit. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Whether you are passing by after the farmers' market or in the area for a special get-together, the Hungry Cat in Los Angeles is a fun place to celebrate.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>A few days ago a commenter on \u003ca href=\"http://eggbeater.typepad.com/shuna/\">Eggbeater\u003c/a> asked me to help her with a dessert conundrum. A pastry chef herself, she requested that I weigh in on steamed puddings, their ratios, and what sort of recipe to start with when attempting them for the first time. Thinking I could answer her in a snap, I soon realized steamed puddings require some history and the ability to think differently about what we know to be \"pudding\" in the United States.\u003c/p>\n\u003cp>Just about as old fashioned as \"plated desserts\" come, steamed puddings are completely out of fashion, even in England, their country of origin. Because they are not easy, or, for many, aren't worth the effort. In fact, even in The United Kingdom, steamed puddings are a chapter all on their own. At The French Laundry we served a chocolate steamed pudding mostly because we found the finicky method intriguing. And then there are the nifty molds. Antiquated and practical, fitted with tight clasps, elegant metal molds over a hundred years old can still be found for sale at tag sales or \u003ca href=\"http://travel2.nytimes.com/top/features/travel/destinations/unitedstates/california/sanfrancisco/shop_details.html?vid=1083747045586\">dusty, quirky cookshops.\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/steampud-759335.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/steampud-755615.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Are the \u003ca href=\"http://lacuisineus.com/catalog/index.php?cPath=80_191\">actual steamed pudding molds\u003c/a> absolutely necessary? No, but they are designed with the particular steaming method in mind. For a thorough post on home steamed pudding making please refer to the practiced Deb at \u003ca href=\"http://www.murrayhill5.net/blog/inmykitchenblog/\">MurrayHill 5 ~ In My Kitchen\u003c/a>, \u003ca href=\"http://www.murrayhill5.net/blog/inmykitchenblog/archives/000555.html\">\u003cb>click on this link\u003c/b>\u003c/a> for a post that gives visual step by step instruction as well as various other links to a myriad of posts where she's attempted other recipes/methods. \u003c/p>\n\u003cp>One autumn we made one at Citizen Cake. I worked on it with Sara Ko (then Sara Cameron), my co-pastry chef. As fun as it was to create I will admit to the fact that the texture has to be one you're fond of. Steamed pudding may well be more about the process than the end result. This dessert is not for the person who thinks a cake should feel like cake and puddings disappear easily on the tongue.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As Americans speaking of \"pudding\" we have a family of sweet endings in mind. Custards: eggy, rich, soft. \"Baby food\" in the worst of circumstances, and creme brulee in the best. But the word pudding comes from England's English where by saying pudding they mean dessert. Or sweet things in general.\u003c/p>\n\u003cp>It's important to note these differences so that our physical expectation of the steamed pudding changes. \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/05/although_i_shou.html\">\u003cb>For all custards need steam\u003c/b>\u003c/a>, if their consistency is to be smooth and creamy. No one wants to eat an overcooked creme caramel (it feels like a rubber band) or pot de creme (it looses all that melt-in-your-mouth quality you tried so hard, and spent so much money, to achieve.) Even a pannacotta done wrong can make a horrible impression, and that one's not even baked or cooked!\u003c/p>\n\u003cp>Because the steamed pudding is sitting in a tightly bound mold on a rack inside of a large pot on top of your stove boiling, and not in the expansive womb of the oven, it's important to have a recipe very low in flour. This is not a cake, no, although the end consistency will not feel like what we know as custard either.\u003c/p>\n\u003cp>Have you ever made \u003ca href=\"http://www.kqed.org/weblog/food/2005/11/persimmons-please.jsp\">\u003cb>persimmon pudding\u003c/b>\u003c/a>? It's a great example because the persimmon puree acts a little bit like whole eggs and the result is a cross between a custard and a very moist cake.\u003c/p>\n\u003cp>I am going to list two recipes I've taken part in developing and executing. You will see they are similar, but with the orange marmalade one, we actually decided to bake it in an oven.\u003c/p>\n\u003cp>\u003cb>CHOCOLATE STEAMED PUDDING\u003c/b>\u003cbr>Stephen Durfee and Shuna Lydon\u003c/p>\n\u003cp>3T Unsalted Butter\u003cbr>10T Sugar\u003cbr>1 1/2 C Manufacturing Cream (the highest butterfat content of all creams)\u003cbr>1/2 Vanilla Bean, split and scraped\u003cbr>*\u003cbr>5 oz. Dark Chocolate, chopped\u003cbr>2T All Purpose Flour\u003cbr>5 each Egg Yolks\u003cbr>5 oz. Egg Whites\u003c/p>\n\u003cp>1. Put chocolate, cream and vanilla bean in saucepan, whisk until choc melts.\u003cbr>2. In another saucepan add butter and flour, cook over low heat, whisking, 1 minute. To this add chocolate mixture and cook 5-10 minutes until thickened. Remove vanilla bean.\u003cbr>3. Bring yolks and sugar to ribbon stage. Slowly beat into this the chocolate mixture. Whisk whites until stiff. Into this, beat in a tiny amount of the whites and fold in the rest. (Like you would a mousse.)\u003cbr>4. Butter and sugar desired mold: the entire interior top and bottom. Gently, with a spatula, pour mixture into mold.\u003cbr>5. Have a stock pot ready with a rack in the bottom. Put mold on the rack; pour in water halfway up the side of the mold, being careful not to have water's edge too close to the mold's lid seam. Fit stock pot with tight fitting lid. Turn heat to low and cook, without removing lid, for at least 1 hour. You may need to peek to check on water level. If it becomes dangerously low be sure to add \"make-up\" water that is very hot or boiling. We cooked this recipe for 1 hour and 15 minutes. (Cooking time is never a definite number as time factors are based on equipment used.)\u003c/p>\n\u003cp>When done, pull mold out and cool on rack for 10 minutes. Run knife around mold and invert. Tap mold with wooden spoon if it appears to be sticking. This dessert is best eaten soon after it's made. It's lovely served with chantilly.\u003c/p>\n\u003cp>\u003cb>ORANGE MARMALADE STEAMED PUDDING\u003c/b>\u003cbr>Sara Ko and Shuna Lydon\u003c/p>\n\u003cp>3 oz. Unsalted Butter\u003cbr>2 oz. Sugar\u003cbr>2 oz. Maple Sugar\u003cbr>*\u003cbr>3 each Large Eggs\u003cbr>5 oz. Orange Marmalade, plus more for molds\u003cbr>*\u003cbr>2 oz. All Purpose Flour\u003cbr>1 t Baking Powder\u003cbr>1 t Ground Cardamon\u003cbr>1/2 t Ground Coriander\u003cbr>1 t Kosher Salt\u003cbr>*\u003cbr>1 C Bread Crumbs, preferably home-made\u003c/p>\n\u003cp>1. Preheat still oven to 325F\u003cbr>2. Butter and sugar individual molds. (We used small ones like ramekins.)\u003cbr>3. Cream butter and sugars. Add eggs one at a time, incorporating fully after each addition. Add marmalade.\u003cbr>4. In another bowl sift flour and baking powder. Add spices and salt and whisk briefly to incorporate.\u003cbr>5. Fold these dries into wet mixture above \u003cb>just\u003c/b> until mixed. Fold breadcrumbs in at end.\u003cbr>6. Put a dollop of marmalade in molds and fill with batter 3/4's up way up the sides.\u003cbr>Place molds on a rack in a pan, fill with hot water 1/2 way up sides of molds. Cover pan with aluminum foil, making a tight seal, and bake for at least 20 minutes.\u003c/p>\n\u003cp>When done, mixture will no longer jiggle in the middle. Cool for about 10 minutes in rack, run knife around sides and unmold to eat. \u003c/p>\n\u003cp>Steamed Puddings are best eaten soon after they are made, but may be warmed and unmolded individually to order, as you would in a restaurant setting. Because puddings baked in molds to be turned-out are often pre-lined with caramel, the marmalade is a nice alternative, and much easier to handle! If you've put a generous dollop it may take a bit longer for the steamed pudding to cook and set, but in the plating it will make an integral garnish.\u003c/p>\n\u003cp>If you're one of those poeple who love to learn about culinary history experientially, you will appreciate steamed puddings. Like making your own gelatin and pectin from scratch, skinning almonds by hand, cracking cherry stones to pull out the tiny kernel for cherry-pit ice cream, steamed puddings are a thankless all-day affair, but deeply soul-satisfying like the slam dunks you make on a basketball court absent of eyes save for your unbelieving ones.\u003c/p>\n\u003cp>Links to more information/posts/recipes of Steamed Puddings:\u003c/p>\n\u003cp>\u003ca href=\"http://bakingsheet.blogspot.com/2005/08/cooking-school-steamed-puddings.html\">Baking Sheet\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.recipes4us.co.uk/Desserts%20and%20Puddings/steamed_pudding_v___h__105mins.htm\">Recipes For Us, UK\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jewish-food.org/recipes/englpudd.htm\">Classic Jewish Food Recipe Archive\u003c/a>\u003cbr>\u003ca href=\"http://www.recipes4us.co.uk/Desserts%20and%20Puddings/steamed_pudding_v___h__105mins.htm\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.recipes4us.co.uk/Desserts%20and%20Puddings/steamed_pudding_v___h__105mins.htm\">\u003c/a>\u003cbr>\u003ca href=\"http://bakingsheet.blogspot.com/2005/08/cooking-school-steamed-puddings.html\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://bakingsheet.blogspot.com/2005/08/cooking-school-steamed-puddings.html\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A few days ago a commenter on \u003ca href=\"http://eggbeater.typepad.com/shuna/\">Eggbeater\u003c/a> asked me to help her with a dessert conundrum. A pastry chef herself, she requested that I weigh in on steamed puddings, their ratios, and what sort of recipe to start with when attempting them for the first time. Thinking I could answer her in a snap, I soon realized steamed puddings require some history and the ability to think differently about what we know to be \"pudding\" in the United States.\u003c/p>\n\u003cp>Just about as old fashioned as \"plated desserts\" come, steamed puddings are completely out of fashion, even in England, their country of origin. Because they are not easy, or, for many, aren't worth the effort. In fact, even in The United Kingdom, steamed puddings are a chapter all on their own. At The French Laundry we served a chocolate steamed pudding mostly because we found the finicky method intriguing. And then there are the nifty molds. Antiquated and practical, fitted with tight clasps, elegant metal molds over a hundred years old can still be found for sale at tag sales or \u003ca href=\"http://travel2.nytimes.com/top/features/travel/destinations/unitedstates/california/sanfrancisco/shop_details.html?vid=1083747045586\">dusty, quirky cookshops.\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/steampud-759335.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/steampud-755615.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Are the \u003ca href=\"http://lacuisineus.com/catalog/index.php?cPath=80_191\">actual steamed pudding molds\u003c/a> absolutely necessary? No, but they are designed with the particular steaming method in mind. For a thorough post on home steamed pudding making please refer to the practiced Deb at \u003ca href=\"http://www.murrayhill5.net/blog/inmykitchenblog/\">MurrayHill 5 ~ In My Kitchen\u003c/a>, \u003ca href=\"http://www.murrayhill5.net/blog/inmykitchenblog/archives/000555.html\">\u003cb>click on this link\u003c/b>\u003c/a> for a post that gives visual step by step instruction as well as various other links to a myriad of posts where she's attempted other recipes/methods. \u003c/p>\n\u003cp>One autumn we made one at Citizen Cake. I worked on it with Sara Ko (then Sara Cameron), my co-pastry chef. As fun as it was to create I will admit to the fact that the texture has to be one you're fond of. Steamed pudding may well be more about the process than the end result. This dessert is not for the person who thinks a cake should feel like cake and puddings disappear easily on the tongue.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As Americans speaking of \"pudding\" we have a family of sweet endings in mind. Custards: eggy, rich, soft. \"Baby food\" in the worst of circumstances, and creme brulee in the best. But the word pudding comes from England's English where by saying pudding they mean dessert. Or sweet things in general.\u003c/p>\n\u003cp>It's important to note these differences so that our physical expectation of the steamed pudding changes. \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/05/although_i_shou.html\">\u003cb>For all custards need steam\u003c/b>\u003c/a>, if their consistency is to be smooth and creamy. No one wants to eat an overcooked creme caramel (it feels like a rubber band) or pot de creme (it looses all that melt-in-your-mouth quality you tried so hard, and spent so much money, to achieve.) Even a pannacotta done wrong can make a horrible impression, and that one's not even baked or cooked!\u003c/p>\n\u003cp>Because the steamed pudding is sitting in a tightly bound mold on a rack inside of a large pot on top of your stove boiling, and not in the expansive womb of the oven, it's important to have a recipe very low in flour. This is not a cake, no, although the end consistency will not feel like what we know as custard either.\u003c/p>\n\u003cp>Have you ever made \u003ca href=\"http://www.kqed.org/weblog/food/2005/11/persimmons-please.jsp\">\u003cb>persimmon pudding\u003c/b>\u003c/a>? It's a great example because the persimmon puree acts a little bit like whole eggs and the result is a cross between a custard and a very moist cake.\u003c/p>\n\u003cp>I am going to list two recipes I've taken part in developing and executing. You will see they are similar, but with the orange marmalade one, we actually decided to bake it in an oven.\u003c/p>\n\u003cp>\u003cb>CHOCOLATE STEAMED PUDDING\u003c/b>\u003cbr>Stephen Durfee and Shuna Lydon\u003c/p>\n\u003cp>3T Unsalted Butter\u003cbr>10T Sugar\u003cbr>1 1/2 C Manufacturing Cream (the highest butterfat content of all creams)\u003cbr>1/2 Vanilla Bean, split and scraped\u003cbr>*\u003cbr>5 oz. Dark Chocolate, chopped\u003cbr>2T All Purpose Flour\u003cbr>5 each Egg Yolks\u003cbr>5 oz. Egg Whites\u003c/p>\n\u003cp>1. Put chocolate, cream and vanilla bean in saucepan, whisk until choc melts.\u003cbr>2. In another saucepan add butter and flour, cook over low heat, whisking, 1 minute. To this add chocolate mixture and cook 5-10 minutes until thickened. Remove vanilla bean.\u003cbr>3. Bring yolks and sugar to ribbon stage. Slowly beat into this the chocolate mixture. Whisk whites until stiff. Into this, beat in a tiny amount of the whites and fold in the rest. (Like you would a mousse.)\u003cbr>4. Butter and sugar desired mold: the entire interior top and bottom. Gently, with a spatula, pour mixture into mold.\u003cbr>5. Have a stock pot ready with a rack in the bottom. Put mold on the rack; pour in water halfway up the side of the mold, being careful not to have water's edge too close to the mold's lid seam. Fit stock pot with tight fitting lid. Turn heat to low and cook, without removing lid, for at least 1 hour. You may need to peek to check on water level. If it becomes dangerously low be sure to add \"make-up\" water that is very hot or boiling. We cooked this recipe for 1 hour and 15 minutes. (Cooking time is never a definite number as time factors are based on equipment used.)\u003c/p>\n\u003cp>When done, pull mold out and cool on rack for 10 minutes. Run knife around mold and invert. Tap mold with wooden spoon if it appears to be sticking. This dessert is best eaten soon after it's made. It's lovely served with chantilly.\u003c/p>\n\u003cp>\u003cb>ORANGE MARMALADE STEAMED PUDDING\u003c/b>\u003cbr>Sara Ko and Shuna Lydon\u003c/p>\n\u003cp>3 oz. Unsalted Butter\u003cbr>2 oz. Sugar\u003cbr>2 oz. Maple Sugar\u003cbr>*\u003cbr>3 each Large Eggs\u003cbr>5 oz. Orange Marmalade, plus more for molds\u003cbr>*\u003cbr>2 oz. All Purpose Flour\u003cbr>1 t Baking Powder\u003cbr>1 t Ground Cardamon\u003cbr>1/2 t Ground Coriander\u003cbr>1 t Kosher Salt\u003cbr>*\u003cbr>1 C Bread Crumbs, preferably home-made\u003c/p>\n\u003cp>1. Preheat still oven to 325F\u003cbr>2. Butter and sugar individual molds. (We used small ones like ramekins.)\u003cbr>3. Cream butter and sugars. Add eggs one at a time, incorporating fully after each addition. Add marmalade.\u003cbr>4. In another bowl sift flour and baking powder. Add spices and salt and whisk briefly to incorporate.\u003cbr>5. Fold these dries into wet mixture above \u003cb>just\u003c/b> until mixed. Fold breadcrumbs in at end.\u003cbr>6. Put a dollop of marmalade in molds and fill with batter 3/4's up way up the sides.\u003cbr>Place molds on a rack in a pan, fill with hot water 1/2 way up sides of molds. Cover pan with aluminum foil, making a tight seal, and bake for at least 20 minutes.\u003c/p>\n\u003cp>When done, mixture will no longer jiggle in the middle. Cool for about 10 minutes in rack, run knife around sides and unmold to eat. \u003c/p>\n\u003cp>Steamed Puddings are best eaten soon after they are made, but may be warmed and unmolded individually to order, as you would in a restaurant setting. Because puddings baked in molds to be turned-out are often pre-lined with caramel, the marmalade is a nice alternative, and much easier to handle! If you've put a generous dollop it may take a bit longer for the steamed pudding to cook and set, but in the plating it will make an integral garnish.\u003c/p>\n\u003cp>If you're one of those poeple who love to learn about culinary history experientially, you will appreciate steamed puddings. Like making your own gelatin and pectin from scratch, skinning almonds by hand, cracking cherry stones to pull out the tiny kernel for cherry-pit ice cream, steamed puddings are a thankless all-day affair, but deeply soul-satisfying like the slam dunks you make on a basketball court absent of eyes save for your unbelieving ones.\u003c/p>\n\u003cp>Links to more information/posts/recipes of Steamed Puddings:\u003c/p>\n\u003cp>\u003ca href=\"http://bakingsheet.blogspot.com/2005/08/cooking-school-steamed-puddings.html\">Baking Sheet\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.recipes4us.co.uk/Desserts%20and%20Puddings/steamed_pudding_v___h__105mins.htm\">Recipes For Us, UK\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jewish-food.org/recipes/englpudd.htm\">Classic Jewish Food Recipe Archive\u003c/a>\u003cbr>\u003ca href=\"http://www.recipes4us.co.uk/Desserts%20and%20Puddings/steamed_pudding_v___h__105mins.htm\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.recipes4us.co.uk/Desserts%20and%20Puddings/steamed_pudding_v___h__105mins.htm\">\u003c/a>\u003cbr>\u003ca href=\"http://bakingsheet.blogspot.com/2005/08/cooking-school-steamed-puddings.html\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Top Chef's Star Chef Lee Anne Wong",
"title": "Top Chef's Star Chef Lee Anne Wong",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.bravotv.com/Top_Chef/Bios/Chefs/Wong/bio.shtml\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/leeanne-400-786288.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>If you have spent the past year in a Tibetan monastery (or in France without a TV), you might not have heard of \u003ca href=\"http://www.bravotv.com/Top_Chef/index.shtml\">\u003cstrong>Bravo's Top Chef\u003c/strong>\u003c/a> show. For the other four billion, you have no doubt been treated to some of the most delicious drama since JR got shot. Earlier this year ago I received a flurry of emails from some classmates at the \u003ca href=\"http://www.frenchculinary.com/\">\u003cstrong>French Culinary Institute\u003c/strong>\u003c/a> and people who knew I went to school there. Subject lines screamed \"GUESS WHAT?!\" or \"LEE ANNE IS ON TOP CHEF!\"\u003c/p>\n\u003cp>I am the above guilty party in France \u003cem>sans\u003c/em> television so I had no idea what they were talking about. After more than a few of these such emails infiltrated my inbox I thought I'd best investigate. It took all of three seconds on Google to realize what all the excitement was about. Lee Anne was Lee Anne Wong from the FCI, she was indeed on Top Chef, and Top Chef was a show. Mystery solved! \u003c/p>\n\u003cp>As a student at the FCI, I volunteered whenever possible in their Culinary Ampitheatre, which is run by Lee Anne, helping her and visiting chefs or the FCI deans (ie: Jacques Pepin) prep and serve at their demos. According to Bravo's biography, Lee Anne is \"executive chef of event operations at the FCI and absolutely loves what she does - probably because she gets to boss her students around everyday.\" If that is bossing around, I'll take it. It was the most fun part of being at the FCI. Lee Anne and I assisted Marcella Hazan in her class a few years ago and Marcella loved her. I didn't get any love from Marcella but Marcella loved Lee Anne. \u003c/p>\n\u003cp>Our very own \u003cstrong>\u003ca href=\"http://www.grubreport.com/\">Grub Report\u003c/a>\u003c/strong> reviews Top Chef on \u003ca href=\"http://www.televisionwithoutpity.com/articles/category_2884.html\">\u003cstrong>Television without Pity\u003c/strong>\u003c/a> and when I mentioned that I knew Lee Anne at cooking school, Stephanie admonished me to get writing. I hesitantly emailed Lee Anne starting off with \"I'm sure you don't remember me but...\" and even with her busy busy busy schedule, Lee Anne graciously agreed to an interview. Here's what she had to say...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>1. What have you been up to since Top Chef? Did you go back to the French Culinary?\u003c/strong>\u003c/p>\n\u003cp>I maintained my position as Executive Chef of Event Operations at The French Culinary Institute. In addition to all of my daily duties there I have been working on some other projects. I was a chef consultant for the Warner Brothers remake of \"Mostly Martha\" with Catherine Zeta Jones and Aaron Eckhart, creating the menu and training the cast. I am currently working on a book project with a friend of mine who is a published photographer. I am also in the process of developing a television show, and am currently consulting for a new steak company, Uruguay Steaks. I've spent the summer traveling and cooking all around the country (I actually just got back from Ohio today). It's a really exciting time at The FCI, as we are expanding and about to officially launch as the International Culinary Center, so that keeps me pretty busy.\u003c/p>\n\u003cp>\u003cstrong>2. Are you going to work at Harold's new restaurant?\u003c/strong>\u003c/p>\n\u003cp>Haha, Harold and I both agree that he can't afford me. Besides, I happen to love the job that I have now.\u003c/p>\n\u003cp>\u003cstrong>3. Who of all the Top Chef contestants are you still in touch with on a regular basis?\u003c/strong>\u003c/p>\n\u003cp>Harold and I are pretty close. I see Andrea all of the time. I just got back from LA, where I saw Dave, Stephen, and Candace. I get to see Cynthia and Miguel on occasion too. For the most part, we all stay in touch on a regular basis and we get to see each other pretty often.\u003c/p>\n\u003cp>\u003cstrong>4. Why did you stop posting on your blog and why did it get taken down?\u003c/strong>\u003c/p>\n\u003cp>Ahhh, the infamous blog.... I had initially posted my blog on Friendster for my friends. I didn't realize at the time that the fan base looks that kind of stuff up. That's when it became an issue with confidentiality and I talked to the lawyers at NBC and they recommended that the blogs be taken down. \u003c/p>\n\u003cp>\u003cstrong>5. Does you believe someone intentionally turned off your oven in the second episode?\u003c/strong>\u003c/p>\n\u003cp>I don't like to speculate, it's in the past. But no, I don't think anyone turned it down intentionally. Someone probably used it and just forgot to turn the temperature back up to 350.\u003c/p>\n\u003cp>\u003cstrong>6. The rumors are that you were sick on the challenge that eliminated you and that's why you couldn't taste your seasoning. Is that true?\u003c/strong>\u003c/p>\n\u003cp>The petri dish that was the house on Baker Street. Basically, someone on production was really sick, which in turn got the cast sick (Harold, Tiffani). As we were eliminated, we were consolidated into bedrooms, and I ended up rooming with Tiff. By the time the wedding challenge came around I had strep throat and was on antibiotics, which I could not take during the challenge as they would have put me to sleep. So, no, I couldn't taste a whole lot for the wedding episode, and by the time that Napa rolled around I was still relatively sick.\u003c/p>\n\u003cp>\u003cstrong>7. What job in your past best prepared you for this show?\u003c/strong>\u003c/p>\n\u003cp>(Nothing ever really prepares you some of those challenges.) I think all of my experiences as a cook and food lover thus far had helped me. The cool part about the culinary field is that it so diverse with many facets, and I take pride in the fact that I managed to keep an open mind about some of the challenges that were presented to us. The harder part was being in a house with 11 other people and a camera on you at all times.\u003c/p>\n\u003cp>\u003cstrong>8. Did any of the FCI chefs give you any advice before going on the show?\u003c/strong>\u003c/p>\n\u003cp>I actually could not tell anyone I was going on the show, confidentiality stuff. I have the privilege of working with some of the greatest chefs in the world like Andre Soltner and Jacques Pepin. They are my role models in terms of attitude and professionalism. Because of my job at The French Culinary, I knew that I had to stay relatively professional and represent well while on camera.\u003c/p>\n\u003cp>\u003cstrong>9. How has your life changed - in the not so obvious ways - since the show aired?\u003c/strong> \u003c/p>\n\u003cp>The exposure was tremendous for all of us. We didn't know how popular the show would be. It's nice to be recognized for what you do, and I am overwhelmed by and appreciate all of the support and kind words from the fans. The show has definitely made life more interesting, and if anything, I am busier now more than ever. While I am still happily at The FCI, I have begun to work on several personal projects that are really going to help build my career. Best of all, I have met so many people who are now friends of mine, and made some lifelong friends with my castmates.\u003c/p>\n\u003cp>Listed below are all the recipes Lee Anne cooked on the show by episode. Bon Appetit! \u003c/p>\n\u003cp>\u003cstrong>Episode 1: Signature Dish Challenge \u003cbr>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_1/Recipes/leeanne.shtml\">Smoked Sturgeon Roll, Cauliflower Puree\u003c/a>\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_1/Recipes/leeanne.shtml\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/leeanne_1_sturgeon1-795740.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 2: Sexy Dessert Challenge \u003cbr>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_2/Recipes/leeanne.shtml\">Banana and Cashew Nut Spring Rolls, White Chocolate Wasabi Fondue\u003c/a>\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_2/Recipes/leeanne.shtml\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/leeanne_2_sexy1-752383.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 3: Quick Fire Octopus Challenge\u003cbr>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_3/Recipes/leeanne.shtml\">Citrus Poached Octopus\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_3/Recipes/leeanne.shtml\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/leeanne_3_octopus1-734436.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 4: Microwave Challenge\u003cbr>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_4/Recipes/leeanne.shtml\">Red Curry Chicken with Steamed Jasmine Rice\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_4/Recipes/leeanne.shtml\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/leeanne_4_chicken1-776747.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 5: Street Cart Food Challenge\u003cbr>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_5/Recipes/LeeAnne-Stephen.shtml\">Lee Anne & Stephen's Andrea's Corn Sope with Char Sui Pork\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_5/Recipes/LeeAnne-Stephen.shtml\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/leeanne-stephen_5_pork1-730366.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 6: Quick Fire Appetizer Challenge\u003cbr>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_6/Recipes/leeanne.shtml\">Deep Fried Oysters with Lemon Garlic Cream\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_6/Recipes/leeanne.shtml\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/leeanne_6_oysters1-762433.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ted Allen Appetizer Challenge\u003cbr>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_6/Recipes/leeanne_2.shtml\">Fourme d'Ambert Cheese & Beet Salad\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_6/Recipes/leeanne_2.shtml\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/leeanne_6_cheese-beet1-772139.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 6: Dinner Party Challenge\u003cbr>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_8/Recipes/lee_anne2.shtml\">Peking Style Beef with Scallion Pancakes, Garniture\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_8/Recipes/lee_anne2.shtml\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/leeanne_8_beef1-759396.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_8/Recipes/lee_anne3.shtml\">Amuse Bouche: Lobster Spring Roll, Soup Dumpling, Oyster with Sabayon\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_8/Recipes/lee_anne3.shtml\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/leeanne_8_spring-roll1-725135.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 8: Quick Fire Appetizers\u003cbr>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_8/Recipes/lee_anne.shtml\">Wong's Shrimp Toast\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_8/Recipes/lee_anne.shtml\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/leeanne_8_shrimp-toast1-743836.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 9: Main Courses\u003cbr>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_9/Recipes/lee_anne2.shtml\">Pistachio-crusted Lamb Loin, Butternut Squash and Black Truffle Risotto, Red Wine Sauce\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_9/Recipes/lee_anne2.shtml\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/leeanne_9_lamb1-709455.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 9: Quick Fire Challenge\u003cbr>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_9/Recipes/lee_anne.shtml\">Japanese Seafood Dog\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_9/Recipes/lee_anne.shtml\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/leeanne_9_hot-dog1-731847.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And keep your eye out for \u003ca href=\"http://www.bravotv.com/Top_Chef_2/bios/emily_sprissler.shtml\">\u003cstrong>Emily Sprissler\u003c/strong>\u003c/a> on \u003ca href=\"http://www.bravotv.com/Top_Chef_2/index.shtml\">\u003cstrong>Top Chef 2\u003c/strong>\u003c/a>. We cooked together at \u003ca href=\"http://www.bravotv.com/Top_Chef_2/index.shtml\">\u003cstrong>Farallon\u003c/strong>\u003c/a> a few years ago when she was an intern at the California Culinary Academy and I had just graduated from the FCI. She was a natural in the kitchen so I'm sure she will be fun to watch. Bonne cuisinez!\u003c/p>\n\n",
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"description": "If you have spent the past year in a Tibetan monastery (or in France without a TV), you might not have heard of Bravo's Top Chef show. For the other four billion, you have no doubt been treated to some of the most delicious drama since JR got shot. Earlier this year ago I received",
"title": "Top Chef's Star Chef Lee Anne Wong | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.bravotv.com/Top_Chef/Bios/Chefs/Wong/bio.shtml\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/leeanne-400-786288.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>If you have spent the past year in a Tibetan monastery (or in France without a TV), you might not have heard of \u003ca href=\"http://www.bravotv.com/Top_Chef/index.shtml\">\u003cstrong>Bravo's Top Chef\u003c/strong>\u003c/a> show. For the other four billion, you have no doubt been treated to some of the most delicious drama since JR got shot. Earlier this year ago I received a flurry of emails from some classmates at the \u003ca href=\"http://www.frenchculinary.com/\">\u003cstrong>French Culinary Institute\u003c/strong>\u003c/a> and people who knew I went to school there. Subject lines screamed \"GUESS WHAT?!\" or \"LEE ANNE IS ON TOP CHEF!\"\u003c/p>\n\u003cp>I am the above guilty party in France \u003cem>sans\u003c/em> television so I had no idea what they were talking about. After more than a few of these such emails infiltrated my inbox I thought I'd best investigate. It took all of three seconds on Google to realize what all the excitement was about. Lee Anne was Lee Anne Wong from the FCI, she was indeed on Top Chef, and Top Chef was a show. Mystery solved! \u003c/p>\n\u003cp>As a student at the FCI, I volunteered whenever possible in their Culinary Ampitheatre, which is run by Lee Anne, helping her and visiting chefs or the FCI deans (ie: Jacques Pepin) prep and serve at their demos. According to Bravo's biography, Lee Anne is \"executive chef of event operations at the FCI and absolutely loves what she does - probably because she gets to boss her students around everyday.\" If that is bossing around, I'll take it. It was the most fun part of being at the FCI. Lee Anne and I assisted Marcella Hazan in her class a few years ago and Marcella loved her. I didn't get any love from Marcella but Marcella loved Lee Anne. \u003c/p>\n\u003cp>Our very own \u003cstrong>\u003ca href=\"http://www.grubreport.com/\">Grub Report\u003c/a>\u003c/strong> reviews Top Chef on \u003ca href=\"http://www.televisionwithoutpity.com/articles/category_2884.html\">\u003cstrong>Television without Pity\u003c/strong>\u003c/a> and when I mentioned that I knew Lee Anne at cooking school, Stephanie admonished me to get writing. I hesitantly emailed Lee Anne starting off with \"I'm sure you don't remember me but...\" and even with her busy busy busy schedule, Lee Anne graciously agreed to an interview. Here's what she had to say...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>1. What have you been up to since Top Chef? Did you go back to the French Culinary?\u003c/strong>\u003c/p>\n\u003cp>I maintained my position as Executive Chef of Event Operations at The French Culinary Institute. In addition to all of my daily duties there I have been working on some other projects. I was a chef consultant for the Warner Brothers remake of \"Mostly Martha\" with Catherine Zeta Jones and Aaron Eckhart, creating the menu and training the cast. I am currently working on a book project with a friend of mine who is a published photographer. I am also in the process of developing a television show, and am currently consulting for a new steak company, Uruguay Steaks. I've spent the summer traveling and cooking all around the country (I actually just got back from Ohio today). It's a really exciting time at The FCI, as we are expanding and about to officially launch as the International Culinary Center, so that keeps me pretty busy.\u003c/p>\n\u003cp>\u003cstrong>2. Are you going to work at Harold's new restaurant?\u003c/strong>\u003c/p>\n\u003cp>Haha, Harold and I both agree that he can't afford me. Besides, I happen to love the job that I have now.\u003c/p>\n\u003cp>\u003cstrong>3. Who of all the Top Chef contestants are you still in touch with on a regular basis?\u003c/strong>\u003c/p>\n\u003cp>Harold and I are pretty close. I see Andrea all of the time. I just got back from LA, where I saw Dave, Stephen, and Candace. I get to see Cynthia and Miguel on occasion too. For the most part, we all stay in touch on a regular basis and we get to see each other pretty often.\u003c/p>\n\u003cp>\u003cstrong>4. Why did you stop posting on your blog and why did it get taken down?\u003c/strong>\u003c/p>\n\u003cp>Ahhh, the infamous blog.... I had initially posted my blog on Friendster for my friends. I didn't realize at the time that the fan base looks that kind of stuff up. That's when it became an issue with confidentiality and I talked to the lawyers at NBC and they recommended that the blogs be taken down. \u003c/p>\n\u003cp>\u003cstrong>5. Does you believe someone intentionally turned off your oven in the second episode?\u003c/strong>\u003c/p>\n\u003cp>I don't like to speculate, it's in the past. But no, I don't think anyone turned it down intentionally. Someone probably used it and just forgot to turn the temperature back up to 350.\u003c/p>\n\u003cp>\u003cstrong>6. The rumors are that you were sick on the challenge that eliminated you and that's why you couldn't taste your seasoning. Is that true?\u003c/strong>\u003c/p>\n\u003cp>The petri dish that was the house on Baker Street. Basically, someone on production was really sick, which in turn got the cast sick (Harold, Tiffani). As we were eliminated, we were consolidated into bedrooms, and I ended up rooming with Tiff. By the time the wedding challenge came around I had strep throat and was on antibiotics, which I could not take during the challenge as they would have put me to sleep. So, no, I couldn't taste a whole lot for the wedding episode, and by the time that Napa rolled around I was still relatively sick.\u003c/p>\n\u003cp>\u003cstrong>7. What job in your past best prepared you for this show?\u003c/strong>\u003c/p>\n\u003cp>(Nothing ever really prepares you some of those challenges.) I think all of my experiences as a cook and food lover thus far had helped me. The cool part about the culinary field is that it so diverse with many facets, and I take pride in the fact that I managed to keep an open mind about some of the challenges that were presented to us. The harder part was being in a house with 11 other people and a camera on you at all times.\u003c/p>\n\u003cp>\u003cstrong>8. Did any of the FCI chefs give you any advice before going on the show?\u003c/strong>\u003c/p>\n\u003cp>I actually could not tell anyone I was going on the show, confidentiality stuff. I have the privilege of working with some of the greatest chefs in the world like Andre Soltner and Jacques Pepin. They are my role models in terms of attitude and professionalism. Because of my job at The French Culinary, I knew that I had to stay relatively professional and represent well while on camera.\u003c/p>\n\u003cp>\u003cstrong>9. How has your life changed - in the not so obvious ways - since the show aired?\u003c/strong> \u003c/p>\n\u003cp>The exposure was tremendous for all of us. We didn't know how popular the show would be. It's nice to be recognized for what you do, and I am overwhelmed by and appreciate all of the support and kind words from the fans. The show has definitely made life more interesting, and if anything, I am busier now more than ever. While I am still happily at The FCI, I have begun to work on several personal projects that are really going to help build my career. Best of all, I have met so many people who are now friends of mine, and made some lifelong friends with my castmates.\u003c/p>\n\u003cp>Listed below are all the recipes Lee Anne cooked on the show by episode. Bon Appetit! \u003c/p>\n\u003cp>\u003cstrong>Episode 1: Signature Dish Challenge \u003cbr>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_1/Recipes/leeanne.shtml\">Smoked Sturgeon Roll, Cauliflower Puree\u003c/a>\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_1/Recipes/leeanne.shtml\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/leeanne_1_sturgeon1-795740.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 2: Sexy Dessert Challenge \u003cbr>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_2/Recipes/leeanne.shtml\">Banana and Cashew Nut Spring Rolls, White Chocolate Wasabi Fondue\u003c/a>\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_2/Recipes/leeanne.shtml\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/leeanne_2_sexy1-752383.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 3: Quick Fire Octopus Challenge\u003cbr>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_3/Recipes/leeanne.shtml\">Citrus Poached Octopus\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_3/Recipes/leeanne.shtml\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/leeanne_3_octopus1-734436.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 4: Microwave Challenge\u003cbr>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_4/Recipes/leeanne.shtml\">Red Curry Chicken with Steamed Jasmine Rice\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_4/Recipes/leeanne.shtml\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/leeanne_4_chicken1-776747.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 5: Street Cart Food Challenge\u003cbr>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_5/Recipes/LeeAnne-Stephen.shtml\">Lee Anne & Stephen's Andrea's Corn Sope with Char Sui Pork\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_5/Recipes/LeeAnne-Stephen.shtml\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/leeanne-stephen_5_pork1-730366.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 6: Quick Fire Appetizer Challenge\u003cbr>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_6/Recipes/leeanne.shtml\">Deep Fried Oysters with Lemon Garlic Cream\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_6/Recipes/leeanne.shtml\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/leeanne_6_oysters1-762433.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ted Allen Appetizer Challenge\u003cbr>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_6/Recipes/leeanne_2.shtml\">Fourme d'Ambert Cheese & Beet Salad\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_6/Recipes/leeanne_2.shtml\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/leeanne_6_cheese-beet1-772139.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 6: Dinner Party Challenge\u003cbr>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_8/Recipes/lee_anne2.shtml\">Peking Style Beef with Scallion Pancakes, Garniture\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_8/Recipes/lee_anne2.shtml\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/leeanne_8_beef1-759396.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_8/Recipes/lee_anne3.shtml\">Amuse Bouche: Lobster Spring Roll, Soup Dumpling, Oyster with Sabayon\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_8/Recipes/lee_anne3.shtml\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/leeanne_8_spring-roll1-725135.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 8: Quick Fire Appetizers\u003cbr>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_8/Recipes/lee_anne.shtml\">Wong's Shrimp Toast\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_8/Recipes/lee_anne.shtml\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/leeanne_8_shrimp-toast1-743836.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 9: Main Courses\u003cbr>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_9/Recipes/lee_anne2.shtml\">Pistachio-crusted Lamb Loin, Butternut Squash and Black Truffle Risotto, Red Wine Sauce\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_9/Recipes/lee_anne2.shtml\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/leeanne_9_lamb1-709455.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Episode 9: Quick Fire Challenge\u003cbr>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_9/Recipes/lee_anne.shtml\">Japanese Seafood Dog\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bravotv.com/Top_Chef/Episodes/Episode_9/Recipes/lee_anne.shtml\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/leeanne_9_hot-dog1-731847.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And keep your eye out for \u003ca href=\"http://www.bravotv.com/Top_Chef_2/bios/emily_sprissler.shtml\">\u003cstrong>Emily Sprissler\u003c/strong>\u003c/a> on \u003ca href=\"http://www.bravotv.com/Top_Chef_2/index.shtml\">\u003cstrong>Top Chef 2\u003c/strong>\u003c/a>. We cooked together at \u003ca href=\"http://www.bravotv.com/Top_Chef_2/index.shtml\">\u003cstrong>Farallon\u003c/strong>\u003c/a> a few years ago when she was an intern at the California Culinary Academy and I had just graduated from the FCI. She was a natural in the kitchen so I'm sure she will be fun to watch. Bonne cuisinez!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food in the News",
"title": "Food in the News",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/foodandnews.png\">\u003cbr>Here at Bay Area Bites, we believe in food, everyday. Eating food, thinking about food, writing about food, reading about food. Food is a daily thing, except perhaps for the occasional fast. Personally I've never understood why newspapers don't feel the same way. I mean, there's a daily sports section, a daily weather section, etc. I don't think I'm alone in believing that food is a more compelling read than either of those subjects! \u003c/p>\n\u003cp>The funny thing is that although there may not be a daily food section in the paper, food is in the news just about every day. Last week, for example, there was a story about two German men who broke into a supermarket and only stole cake. It sounds like a Saturday Night Live episode, but it really happened. Personally I know how those robbers felt. There are times I would love to break into the Original Swenson's just up the block from my apartment. \u003c/p>\n\u003cp>What other food stories are there in a typical day? In addition to the German \u003cb>\u003ca href=\"http://news.yahoo.com/s/nm/20060829/od_uk_nm/oukoe_uk_germany_cake_1\">cake robbers\u003c/a>\u003c/b> there was also a story about an American company buying a Tequila company in Mexico. Another story featured food prices being cut in a university canteen in China. From Australia came a story about an Iraqi food-for-oil scandal. Meanwhile stateside the city of Tucson was reportedly cracking down on illegitimate food vendors. \u003c/p>\n\u003cp>If I was a newspaper editor, food would definitely get more coverage. Instead of food stories getting tucked away in the business section, the health section and the real estate section, the food section would run eveyday. Though it is possible that people might complain, what with the sports section almost completely preoccupied with concession offerings and beer reportage. Hot dog, anyone?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"description": "Here at Bay Area Bites, we believe in food, everyday. Eating food, thinking about food, writing about food, reading about food. Food is a daily thing, except perhaps for the occasional fast. Personally I've never understood why newspapers don't feel the same way. I mean, there's a daily sports section, a daily weather section, etc.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/foodandnews.png\">\u003cbr>Here at Bay Area Bites, we believe in food, everyday. Eating food, thinking about food, writing about food, reading about food. Food is a daily thing, except perhaps for the occasional fast. Personally I've never understood why newspapers don't feel the same way. I mean, there's a daily sports section, a daily weather section, etc. I don't think I'm alone in believing that food is a more compelling read than either of those subjects! \u003c/p>\n\u003cp>The funny thing is that although there may not be a daily food section in the paper, food is in the news just about every day. Last week, for example, there was a story about two German men who broke into a supermarket and only stole cake. It sounds like a Saturday Night Live episode, but it really happened. Personally I know how those robbers felt. There are times I would love to break into the Original Swenson's just up the block from my apartment. \u003c/p>\n\u003cp>What other food stories are there in a typical day? In addition to the German \u003cb>\u003ca href=\"http://news.yahoo.com/s/nm/20060829/od_uk_nm/oukoe_uk_germany_cake_1\">cake robbers\u003c/a>\u003c/b> there was also a story about an American company buying a Tequila company in Mexico. Another story featured food prices being cut in a university canteen in China. From Australia came a story about an Iraqi food-for-oil scandal. Meanwhile stateside the city of Tucson was reportedly cracking down on illegitimate food vendors. \u003c/p>\n\u003cp>If I was a newspaper editor, food would definitely get more coverage. Instead of food stories getting tucked away in the business section, the health section and the real estate section, the food section would run eveyday. Though it is possible that people might complain, what with the sports section almost completely preoccupied with concession offerings and beer reportage. Hot dog, anyone?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Ici, Finally Here!",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ici-1-731670.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ici-1-725198.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>When \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a> was gestating behind paper covered glass years ago, I walked on 18th street every chance I had to try and peer through sheets not flush or tiny tears. Even if it wasn't on my way, I veered myself, and many other exasperated friends, to the discreet corner to check on its progress. I guessed at the floor plan, oohed and ahhed as the bread ovens were installed, and gasped when the door opened one day to a quizzical construction worker who found me slithering past to take in a wider angled view.\u003c/p>\n\u003cp>At Citizen Cake we guessed at what they'd offer, excited at the prospect of another bakery in town. \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/04/19/FDGGDI871M1.DTL&feed=rss.food\">Anne Walker\u003c/a> was set to be the opening pastry chef and when I ran into her we spoke of the transition we make as pastry chefs when we go from plated-dessert restaurant work to bakeries. It's quite different indeed.\u003c/p>\n\u003cp>In a restaurant the pastry chef is barely to never seen. Much of the time the savory chef takes credit for the last course, whether through an outright lie (as is the case in many restaurant cookbooks), or one of omission, like when the pastry chef's name doesn't appear on their own creations' menu. Sometimes the pastry chef is merely following the instruction of the executive chef. But when a pastry chef has a style all their own, or creates desserts that become directly associated with the name of the restaurant, i.e. \"signature\" dishes, and their name is left out of the publicity mix, the error is more complicated than a typo.\u003c/p>\n\u003cp>It is, therefore, no coincidence, that some of America's best restaurant pastry chefs are venturing out on their own. Raising the roof on structures where their unique take on the sweet world express no end of possible exquisite concoctions.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As a restaurant pastry chef we are expected to know how to do everything. Cakes, laminated doughs, chocolate, ice cream, bread, candies, cookies, tarts, and maybe a few blown sugar elements thrown in for good measure. In France, where our Western pastry traditions are said to originate, (although upon deeper research, it is more likely that the Medici's taught the French), the crafts are more segregated. A chocolatiere might never learn bread baking and those who specialize in sugar sculpture may never step foot in a restaurant kitchen.\u003c/p>\n\u003cp>As the old saying goes, a croissant made by a patissiere is buttery and flaky; a bread baker's croissant would be doughier.\u003c/p>\n\u003cp>Mary Canales, who hails from \u003ca href=\"http://www.chezpanisse.com/\">Chez Panisse\u003c/a>, has struck out on her own after a ten plus tenure in the pastry department, to bring the East Bay ice cream luxurious and precious, local and Organic, aesthetically poetic and feminine.\u003c/p>\n\u003cp>And I was lucky enough to taste it on its first day!\u003c/p>\n\u003cp>Located in the Elmwood District of Berkeley, \u003ca href=\"http://www.ici-icecream.com/\">Ici\u003c/a> sits close to the major intersection of Ashby and College Avenue. On the Northwest side, as we New Yorkers would specify. A tall space with walls lined halfway with soft, extra-large tiles and Martha Stewart-style ribbon hung wide frames displaying flourished cursive ice cream names, Ici is a sparse space but with all the right details. An old fashioned case displays whimsical ice cream and sorbets bombes and ice cream cakes, large single scoops on a platter to represent the flavors of the day, and what is bound to become my new addiction: ice cream sandwiches like nothing the Good Humor man delivered in his singing white truck on hot summer days.\u003c/p>\n\u003cp>Impossibly thin, crispy deep cocoa cookies top and bottom a generous portion of paired ice cream flavors. After each eating a cone, my friend and I shared a chocolate-malt sandwich and it barely lasted until the end of the block.\u003c/p>\n\u003cp>There are flavors I think speak volumes about what the rest of the others will taste like. Sometimes \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/05/bright_dangerou.html\">simple is hard\u003c/a> because it's easy to be wowed by something we've never had, harder to impress with that which we have all grown up with. I went with a simple, old- fashioned small cone of strawberry and chocolate. At $3.50 the portion could be a tad more generous, but they have the butterfat content and pure taste to warrant it. Not to mention a delicate handmade cone which held the scoops like an oversized cashmere throw.\u003c/p>\n\u003cp>Having had the benefit of spending some time working at Chez Panisse with Mary, I understand their ice cream philosophy. You laugh, but ice cream is a many-layered idea. If you have a favorite flavor you methodically taste wherever you go, you understand that not all ice cream is created equal. Like the craft of being a pastry chef, ice cream making falls into a number of categories.\u003c/p>\n\u003cp>Ici delivers ice cream to the palate looking for quality ingredients over strength of singular powerful jolt. The apricot-peach ice cream was more like a Milton Avery watercolor than a Picasso, the vanilla chocolate-chip whispered custard like creme brulee and downplayed inconspicuous sheer chocolate shavings, the Blue Bottle coffee ice cream mirrored cafe au lait more than an oily inky espresso.\u003c/p>\n\u003cp>On Tuesday September 5 Ici \u003ca href=\"http://www.teich.net/blog/2006/07/15/visions-of-the-perfect-ice-cream-sandwich/\">will open\u003c/a> for their regularly scheduled hours after taking Labor Day off to work on grand opening kinks. With all family members, \u003ca href=\"http://www.oliveto.com/chef.html\">spouses\u003c/a> and workers on deck, Ici fed the crowds delicious, \u003ca href=\"http://www.chowhound.com/search/std?q=Ici&x=19&y=11&board_id=1&search%5Bscope%5D=TEXT&search%5Buser_name%5D=&search%5Bdate_range%5D=ALL&search%5Border%5D=SCORE&search%5Bpage%5D=0\">much anticipated\u003c/a> frozen treats starting at 11 a.m. on Sunday September 3rd.\u003c/p>\n\u003cp>Whether you relegate ice cream into a summer-only dessert, consider it, as I do, to be a food group, or just love following the crowds to see what all the fuss is about, Ici is sure to please all alike. And maybe even convince you it's finally time to make the move to the East Bay.\u003c/p>\n\u003cp>Ici\u003cbr>11-9 Tuesday-Sunday\u003cbr>2948 College Avenue\u003cbr>Berkeley, California 94705\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://maps.google.com/maps?q=2948+College+Avenue,+Berkeley,+CA+94705&om=1\">\u003c/a>\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/ici-1-731670.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ici-1-725198.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>When \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a> was gestating behind paper covered glass years ago, I walked on 18th street every chance I had to try and peer through sheets not flush or tiny tears. Even if it wasn't on my way, I veered myself, and many other exasperated friends, to the discreet corner to check on its progress. I guessed at the floor plan, oohed and ahhed as the bread ovens were installed, and gasped when the door opened one day to a quizzical construction worker who found me slithering past to take in a wider angled view.\u003c/p>\n\u003cp>At Citizen Cake we guessed at what they'd offer, excited at the prospect of another bakery in town. \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/04/19/FDGGDI871M1.DTL&feed=rss.food\">Anne Walker\u003c/a> was set to be the opening pastry chef and when I ran into her we spoke of the transition we make as pastry chefs when we go from plated-dessert restaurant work to bakeries. It's quite different indeed.\u003c/p>\n\u003cp>In a restaurant the pastry chef is barely to never seen. Much of the time the savory chef takes credit for the last course, whether through an outright lie (as is the case in many restaurant cookbooks), or one of omission, like when the pastry chef's name doesn't appear on their own creations' menu. Sometimes the pastry chef is merely following the instruction of the executive chef. But when a pastry chef has a style all their own, or creates desserts that become directly associated with the name of the restaurant, i.e. \"signature\" dishes, and their name is left out of the publicity mix, the error is more complicated than a typo.\u003c/p>\n\u003cp>It is, therefore, no coincidence, that some of America's best restaurant pastry chefs are venturing out on their own. Raising the roof on structures where their unique take on the sweet world express no end of possible exquisite concoctions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As a restaurant pastry chef we are expected to know how to do everything. Cakes, laminated doughs, chocolate, ice cream, bread, candies, cookies, tarts, and maybe a few blown sugar elements thrown in for good measure. In France, where our Western pastry traditions are said to originate, (although upon deeper research, it is more likely that the Medici's taught the French), the crafts are more segregated. A chocolatiere might never learn bread baking and those who specialize in sugar sculpture may never step foot in a restaurant kitchen.\u003c/p>\n\u003cp>As the old saying goes, a croissant made by a patissiere is buttery and flaky; a bread baker's croissant would be doughier.\u003c/p>\n\u003cp>Mary Canales, who hails from \u003ca href=\"http://www.chezpanisse.com/\">Chez Panisse\u003c/a>, has struck out on her own after a ten plus tenure in the pastry department, to bring the East Bay ice cream luxurious and precious, local and Organic, aesthetically poetic and feminine.\u003c/p>\n\u003cp>And I was lucky enough to taste it on its first day!\u003c/p>\n\u003cp>Located in the Elmwood District of Berkeley, \u003ca href=\"http://www.ici-icecream.com/\">Ici\u003c/a> sits close to the major intersection of Ashby and College Avenue. On the Northwest side, as we New Yorkers would specify. A tall space with walls lined halfway with soft, extra-large tiles and Martha Stewart-style ribbon hung wide frames displaying flourished cursive ice cream names, Ici is a sparse space but with all the right details. An old fashioned case displays whimsical ice cream and sorbets bombes and ice cream cakes, large single scoops on a platter to represent the flavors of the day, and what is bound to become my new addiction: ice cream sandwiches like nothing the Good Humor man delivered in his singing white truck on hot summer days.\u003c/p>\n\u003cp>Impossibly thin, crispy deep cocoa cookies top and bottom a generous portion of paired ice cream flavors. After each eating a cone, my friend and I shared a chocolate-malt sandwich and it barely lasted until the end of the block.\u003c/p>\n\u003cp>There are flavors I think speak volumes about what the rest of the others will taste like. Sometimes \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/05/bright_dangerou.html\">simple is hard\u003c/a> because it's easy to be wowed by something we've never had, harder to impress with that which we have all grown up with. I went with a simple, old- fashioned small cone of strawberry and chocolate. At $3.50 the portion could be a tad more generous, but they have the butterfat content and pure taste to warrant it. Not to mention a delicate handmade cone which held the scoops like an oversized cashmere throw.\u003c/p>\n\u003cp>Having had the benefit of spending some time working at Chez Panisse with Mary, I understand their ice cream philosophy. You laugh, but ice cream is a many-layered idea. If you have a favorite flavor you methodically taste wherever you go, you understand that not all ice cream is created equal. Like the craft of being a pastry chef, ice cream making falls into a number of categories.\u003c/p>\n\u003cp>Ici delivers ice cream to the palate looking for quality ingredients over strength of singular powerful jolt. The apricot-peach ice cream was more like a Milton Avery watercolor than a Picasso, the vanilla chocolate-chip whispered custard like creme brulee and downplayed inconspicuous sheer chocolate shavings, the Blue Bottle coffee ice cream mirrored cafe au lait more than an oily inky espresso.\u003c/p>\n\u003cp>On Tuesday September 5 Ici \u003ca href=\"http://www.teich.net/blog/2006/07/15/visions-of-the-perfect-ice-cream-sandwich/\">will open\u003c/a> for their regularly scheduled hours after taking Labor Day off to work on grand opening kinks. With all family members, \u003ca href=\"http://www.oliveto.com/chef.html\">spouses\u003c/a> and workers on deck, Ici fed the crowds delicious, \u003ca href=\"http://www.chowhound.com/search/std?q=Ici&x=19&y=11&board_id=1&search%5Bscope%5D=TEXT&search%5Buser_name%5D=&search%5Bdate_range%5D=ALL&search%5Border%5D=SCORE&search%5Bpage%5D=0\">much anticipated\u003c/a> frozen treats starting at 11 a.m. on Sunday September 3rd.\u003c/p>\n\u003cp>Whether you relegate ice cream into a summer-only dessert, consider it, as I do, to be a food group, or just love following the crowds to see what all the fuss is about, Ici is sure to please all alike. And maybe even convince you it's finally time to make the move to the East Bay.\u003c/p>\n\u003cp>Ici\u003cbr>11-9 Tuesday-Sunday\u003cbr>2948 College Avenue\u003cbr>Berkeley, California 94705\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://maps.google.com/maps?q=2948+College+Avenue,+Berkeley,+CA+94705&om=1\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Ferry Building Farmers Market Dinner",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_fish_stuffed_300-786337.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_fish_stuffed_300-782179.gif\" border=\"0\">\u003c/a>\u003cbr>\u003cem>striped bass from San Francisco Fish Company stuffed with fennel, basil, onions, garlic and lemons\u003c/em>\u003c/p>\n\u003cp>Whenever I come back to this spectacular City by the Bay, I make a beeline for the Ferry Building which my friend Tracy calls \"complete sensory overload\". I call it heaven. The Ferry Building is a food lovers version of crack and nothing short of addicting. From the clam chowder and three-cheese grilled cheese at Hog Island Oyster Company to the mosaic of delights at Boulette's Larder to the dizzying Sur la Table where I simply want to ask for \"one of everything\" to the Saturday morning market insanity, the Ferry Building is the Louvre of food, a showcase and tribute to the sophistication and appreciation that thrives in this once bawdy gold rush outpost.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_fish4-730445.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_fish4-726676.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>When I had to come up with a menu for a friend's 50th birthday dinner, I naturally zeroed in on the Ferry Building. Where else can you shop for an entire meal, from caviar to chocolate, in one place, one stop, one parking lot and call it a day. Gotta' love that! With Tracy in tow, we bought the foie gras at the San Francisco Meat Co, the striped bass from Bill at the San Francisco Fish Company, caviar at Tsar Nicolai, chocolate at Scharfenberger, cheese from Rachel at Cow Girl Creamery, and vegetables and herbs from the maze of produce stands that gift wrap the building.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_kitchen1-752002.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_kitchen1-748268.gif\" border=\"0\">\u003c/a>\u003cbr>\u003cem>future star chef Amy, Laura (not me), Tracy and birthday girl Patty\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tracy, Patty, and I shared \u003ca href=\"http://www.kqed.org/weblog/food/2005/05/manresa-from-london-to-los-gatos.jsp\">a memorable meal a year ago at Manresa\u003c/a> ending with the promise to get together and cook whenever we were all in the same city. So cook we did, enlisting Patty and her oldest daughter Amy, a student at the Calfornia Culinary Academy in San Francisco, as sous chefs and Tracy as official brusher of olive oil on croutons, quality control, and ensuring our wine glasses were never empty. From 1pm to 11pm we chopped and sauteed and reduced and sipped and toasted and cheered and ate and ate and ate. Voila le menu...\u003c/p>\n\u003cp>Bonne 50eme Anniversaire Patty!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_centerpiece-788355.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_centerpiece-785972.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Gougeres de Comte\u003cbr>Saumon Fumee avec Creme Fraiche Citron sure Brioche Grille\u003cbr>Filet Mignon et Oignons de Porto et Balsamique sur Baguette Grille\u003cbr>- Aperitif de Champagne Krug avec Framboises et Cassis\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_gougeres-727346.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_gougeres-723074.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_apps_filet-770105.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_apps_filet-767392.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Foie Gras Saute avec Confiture des Figues,\u003cbr>Brioche Grille et Oignons de Porto et Balsamique\u003cbr>-1981 Chateau d'Yquem Sauterne\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_foie-gras_plated-761438.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_foie-gras_plated-759343.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_dyquem2-799708.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_dyquem2-790797.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Bar Roti Entier avec Fenouil et Basilic et une Melange\u003cbr>des Pommes des Terres et Pommes Douces avec Sauge et Grasse de Canard\u003cbr>Tomates \"Heirloom\" Farci Provencal\u003cbr>- 2002 Chassagne Montrachet\u003cbr>- 1975 Joseph Swan Pinot Noir\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_fish_caviar-748690.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_fish_caviar-747387.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_tomatoes-potatoes-706238.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_tomatoes-potatoes-703633.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_montrachert-713444.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_montrachert-700732.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Assiette des Fromages\u003cbr>Epoisse, Comte, Morbiere, Red Hawk, Forme d'Ambert, Fromager d'Affinois, Harley Farms Chevre\u003cbr>- 2004 Reynolds Family Winery Russian River Pinot Noir\u003cbr>- 2004 Reynolds Family Winery Carnasos Pinto Noir\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_cheese2-709429.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_cheese2-707777.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Gateau du Chocolat Moelleux\u003cbr>Glace a la Vanille chez Patty\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_wine-737851.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_wine-729196.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The following are my prep notes that I followed to stay on track throughout the day. \u003c/p>\n\u003cp>1. mise en place, plates, pots/pans\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_mise-en-place-785699.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_mise-en-place-775542.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>2. reduce balsamic and port\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_port-balsamic-703869.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_port-balsamic-701296.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>3. make ice cream\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_ice-cream1-725706.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_ice-cream1-724321.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>4. make chocolate cake batter, test one for timing\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_dessert1-765087.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_dessert1-761074.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_dessert2-782339.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_dessert2-780798.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>5. make gougeres\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_gougeres_butter-700923.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_gougeres_butter-797634.gif\" border=\"0\">\u003c/a>\u003cbr>\u003cem>slowly melting the butter in the water\u003c/em> \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_comte-736058.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_comte-734404.gif\" border=\"0\">\u003c/a>\u003cbr>\u003cem>Patty grating the comte\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_gougeres_amy-779126.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_gougeres_amy-777417.gif\" border=\"0\">\u003c/a>\u003cbr>\u003cem>Amy piping the gougeres\u003c/em>\u003c/p>\n\u003cp>6. set out cheese on platter\u003c/p>\n\u003cp>7. make tomato stuffing - toast/cuisinart bread, parsley, garlic, toasted hazelnuts\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_tomatoes1-789414.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_tomatoes1-787999.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>8. sear tenderloin\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_tenderloin-772241.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_tenderloin-770399.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>9. cut, stew onions in port\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_onions-744210.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_onions-739829.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>10. make croutons for apps\u003c/p>\n\u003cp>11. make potatoes - cube, roast in duck fat and sage, finish w/ saute. I bought the duck fat at Boulette's Larder.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_sweet-potatoes-729090.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_sweet-potatoes-727268.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_potatoes-764030.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_potatoes-756731.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>12. toast brioche - circles for foie gras\u003c/p>\n\u003cp>13. make lemon creme fraiche - creme fraiche, lemon zest, lemon juice\u003c/p>\n\u003cp>14. \u003ca href=\"http://www.kqed.org/weblog/food/2006/06/bonjour-lete-hello-summer.jsp\">\u003cstrong>make beurre blanc\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_beurre_blanc-725554.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_beurre_blanc-721619.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>14. cut, partially roast fennel\u003c/p>\n\u003cp>15. stuff fish\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_fish_stuffed_300-786337.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_fish_stuffed_300-782179.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Timing is always the most challeging part for - once I've come up with a menu - so I always make a timeline and a step by step prep list (above). For this dinner, I tried to follow this time line. Don't get stuck sticking to a schedule, rather go with the flow of the evening (and the flow of champagne!).\u003c/p>\n\u003cp>5:45 assemble apps\u003cbr>6:00 plate apps\u003c/p>\n\u003cp>6:45 plate brioche, onions, chutney\u003cbr> sear foie gras\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_plating-780048.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_plating-764877.gif\" border=\"0\">\u003c/a>\u003cbr>\u003cem>Amy plating the foie gras starter\u003c/em>\u003c/p>\n\u003cp>7:00 put fish in oven\u003cbr> serve foie gras\u003c/p>\n\u003cp>7:30 take fish out, finish sauteing potatoes, warm beurre blanc. put tomatoes in oven to heat.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_sweet-potatoes2-752935.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_sweet-potatoes2-748578.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_potatoes3-707041.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_potatoes3-794612.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>7:45 plate dinner\u003c/p>\n\u003cp>8:45 serve cheese course\u003cbr>9:15 cake in oven\u003cbr>9:30 serve cake\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bon appetit!\u003c/p>\n\n",
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"description": "striped bass from San Francisco Fish Company stuffed with fennel, basil, onions, garlic and lemons Whenever I come back to this spectacular City by the Bay, I make a beeline for the Ferry Building which my friend Tracy calls "complete sensory overload". I call it heaven. The Ferry Building is a food lovers version of",
"title": "A Ferry Building Farmers Market Dinner | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_fish_stuffed_300-786337.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_fish_stuffed_300-782179.gif\" border=\"0\">\u003c/a>\u003cbr>\u003cem>striped bass from San Francisco Fish Company stuffed with fennel, basil, onions, garlic and lemons\u003c/em>\u003c/p>\n\u003cp>Whenever I come back to this spectacular City by the Bay, I make a beeline for the Ferry Building which my friend Tracy calls \"complete sensory overload\". I call it heaven. The Ferry Building is a food lovers version of crack and nothing short of addicting. From the clam chowder and three-cheese grilled cheese at Hog Island Oyster Company to the mosaic of delights at Boulette's Larder to the dizzying Sur la Table where I simply want to ask for \"one of everything\" to the Saturday morning market insanity, the Ferry Building is the Louvre of food, a showcase and tribute to the sophistication and appreciation that thrives in this once bawdy gold rush outpost.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_fish4-730445.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_fish4-726676.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>When I had to come up with a menu for a friend's 50th birthday dinner, I naturally zeroed in on the Ferry Building. Where else can you shop for an entire meal, from caviar to chocolate, in one place, one stop, one parking lot and call it a day. Gotta' love that! With Tracy in tow, we bought the foie gras at the San Francisco Meat Co, the striped bass from Bill at the San Francisco Fish Company, caviar at Tsar Nicolai, chocolate at Scharfenberger, cheese from Rachel at Cow Girl Creamery, and vegetables and herbs from the maze of produce stands that gift wrap the building.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_kitchen1-752002.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_kitchen1-748268.gif\" border=\"0\">\u003c/a>\u003cbr>\u003cem>future star chef Amy, Laura (not me), Tracy and birthday girl Patty\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tracy, Patty, and I shared \u003ca href=\"http://www.kqed.org/weblog/food/2005/05/manresa-from-london-to-los-gatos.jsp\">a memorable meal a year ago at Manresa\u003c/a> ending with the promise to get together and cook whenever we were all in the same city. So cook we did, enlisting Patty and her oldest daughter Amy, a student at the Calfornia Culinary Academy in San Francisco, as sous chefs and Tracy as official brusher of olive oil on croutons, quality control, and ensuring our wine glasses were never empty. From 1pm to 11pm we chopped and sauteed and reduced and sipped and toasted and cheered and ate and ate and ate. Voila le menu...\u003c/p>\n\u003cp>Bonne 50eme Anniversaire Patty!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_centerpiece-788355.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_centerpiece-785972.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Gougeres de Comte\u003cbr>Saumon Fumee avec Creme Fraiche Citron sure Brioche Grille\u003cbr>Filet Mignon et Oignons de Porto et Balsamique sur Baguette Grille\u003cbr>- Aperitif de Champagne Krug avec Framboises et Cassis\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_gougeres-727346.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_gougeres-723074.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_apps_filet-770105.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_apps_filet-767392.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Foie Gras Saute avec Confiture des Figues,\u003cbr>Brioche Grille et Oignons de Porto et Balsamique\u003cbr>-1981 Chateau d'Yquem Sauterne\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_foie-gras_plated-761438.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_foie-gras_plated-759343.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_dyquem2-799708.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_dyquem2-790797.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Bar Roti Entier avec Fenouil et Basilic et une Melange\u003cbr>des Pommes des Terres et Pommes Douces avec Sauge et Grasse de Canard\u003cbr>Tomates \"Heirloom\" Farci Provencal\u003cbr>- 2002 Chassagne Montrachet\u003cbr>- 1975 Joseph Swan Pinot Noir\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_fish_caviar-748690.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_fish_caviar-747387.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_tomatoes-potatoes-706238.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_tomatoes-potatoes-703633.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_montrachert-713444.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_montrachert-700732.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Assiette des Fromages\u003cbr>Epoisse, Comte, Morbiere, Red Hawk, Forme d'Ambert, Fromager d'Affinois, Harley Farms Chevre\u003cbr>- 2004 Reynolds Family Winery Russian River Pinot Noir\u003cbr>- 2004 Reynolds Family Winery Carnasos Pinto Noir\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_cheese2-709429.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_cheese2-707777.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Gateau du Chocolat Moelleux\u003cbr>Glace a la Vanille chez Patty\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_wine-737851.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_wine-729196.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The following are my prep notes that I followed to stay on track throughout the day. \u003c/p>\n\u003cp>1. mise en place, plates, pots/pans\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_mise-en-place-785699.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_mise-en-place-775542.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>2. reduce balsamic and port\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_port-balsamic-703869.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_port-balsamic-701296.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>3. make ice cream\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_ice-cream1-725706.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_ice-cream1-724321.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>4. make chocolate cake batter, test one for timing\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_dessert1-765087.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_dessert1-761074.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_dessert2-782339.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_dessert2-780798.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>5. make gougeres\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_gougeres_butter-700923.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_gougeres_butter-797634.gif\" border=\"0\">\u003c/a>\u003cbr>\u003cem>slowly melting the butter in the water\u003c/em> \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_comte-736058.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_comte-734404.gif\" border=\"0\">\u003c/a>\u003cbr>\u003cem>Patty grating the comte\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_gougeres_amy-779126.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_gougeres_amy-777417.gif\" border=\"0\">\u003c/a>\u003cbr>\u003cem>Amy piping the gougeres\u003c/em>\u003c/p>\n\u003cp>6. set out cheese on platter\u003c/p>\n\u003cp>7. make tomato stuffing - toast/cuisinart bread, parsley, garlic, toasted hazelnuts\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_tomatoes1-789414.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_tomatoes1-787999.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>8. sear tenderloin\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_tenderloin-772241.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_tenderloin-770399.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>9. cut, stew onions in port\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_onions-744210.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_onions-739829.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>10. make croutons for apps\u003c/p>\n\u003cp>11. make potatoes - cube, roast in duck fat and sage, finish w/ saute. I bought the duck fat at Boulette's Larder.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_sweet-potatoes-729090.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_sweet-potatoes-727268.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_potatoes-764030.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_potatoes-756731.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>12. toast brioche - circles for foie gras\u003c/p>\n\u003cp>13. make lemon creme fraiche - creme fraiche, lemon zest, lemon juice\u003c/p>\n\u003cp>14. \u003ca href=\"http://www.kqed.org/weblog/food/2006/06/bonjour-lete-hello-summer.jsp\">\u003cstrong>make beurre blanc\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_beurre_blanc-725554.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_beurre_blanc-721619.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>14. cut, partially roast fennel\u003c/p>\n\u003cp>15. stuff fish\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_fish_stuffed_300-786337.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_fish_stuffed_300-782179.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Timing is always the most challeging part for - once I've come up with a menu - so I always make a timeline and a step by step prep list (above). For this dinner, I tried to follow this time line. Don't get stuck sticking to a schedule, rather go with the flow of the evening (and the flow of champagne!).\u003c/p>\n\u003cp>5:45 assemble apps\u003cbr>6:00 plate apps\u003c/p>\n\u003cp>6:45 plate brioche, onions, chutney\u003cbr> sear foie gras\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_plating-780048.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_plating-764877.gif\" border=\"0\">\u003c/a>\u003cbr>\u003cem>Amy plating the foie gras starter\u003c/em>\u003c/p>\n\u003cp>7:00 put fish in oven\u003cbr> serve foie gras\u003c/p>\n\u003cp>7:30 take fish out, finish sauteing potatoes, warm beurre blanc. put tomatoes in oven to heat.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_sweet-potatoes2-752935.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_sweet-potatoes2-748578.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/patty_potatoes3-707041.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/patty_potatoes3-794612.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>7:45 plate dinner\u003c/p>\n\u003cp>8:45 serve cheese course\u003cbr>9:15 cake in oven\u003cbr>9:30 serve cake\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bon appetit!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/FunnelCakes-728912.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/FunnelCakes-726453.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>I am on an extended trip to Southern California for the next couple weeks. My days here have consisted of stealing away from work as often as possible to \u003cstrong>\u003ca href=\"http://fogcity.blogs.com/jen/2004/11/grandmas_neckla.html\">eat grandma's food\u003c/a>\u003c/strong>, consume funnel cakes with my 2 favorite eleven and nine year old kids on this planet at \u003cstrong>\u003ca href=\"http://www.knotts.com/\">Knott's\u003c/a>\u003c/strong>, and work on lists of new places that I'd like to go while I'm here. \u003c/p>\n\u003cp>So far, my \"things to do\" on this trip include \u003cstrong>\u003ca href=\"http://www.chowhound.com/topics/show/82433?user_name=&query=santouka\">Santouka for Ramen\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.mashtimalones.com/default.htm\">Mashti Malone\u003c/a>\u003c/strong> for ice cream, and \u003cstrong>\u003ca href=\"http://www.thehungrycat.com/\">The Hungry Cat\u003c/a>\u003c/strong> for a cucumber cocktail, \u003cstrong>\u003ca href=\"http://www.chowhound.com/topics/show/52742\">Sushi Shibucho for my favorite sushi ever\u003c/a>\u003c/strong> and hopefully \u003cstrong>\u003ca href=\"http://muffin-top.blogspot.com/2006/08/sunday-supper.html\">Lucques\u003c/a>\u003c/strong> for a meal. Anyone have other interesting \"must try\" places in the greater LA area? I'd like to get to Little Saigon in Westminster this trip, and would love some advice about where to go while there.\u003c/p>\n\u003cp>In my absence, I will leave you with some of my favorite links from around the Bay this week:\u003c/p>\n\u003cp>If you haven't been to \u003cstrong>\u003ca href=\"http://becksposhnosh.blogspot.com/\">Becks and Posh this week\u003c/a>\u003c/strong>, I suggest you check out her fantabulous site redesign -- it makes her photographs pop, and makes reading her site even more fun than it already was.\u003c/p>\n\u003cp>The best \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Meme\">memes\u003c/a>\u003c/strong> are interesting and timely, and the one proposed by \u003cstrong>\u003ca href=\"http://www.travelerslunchbox.com/journal/2006/8/21/calling-all-bloggers-things-to-eat-before-you-die.html\">The Traveler's Lunchbox\u003c/a>\u003c/strong> was just that. Melissa asked all bloggers to write a post about \u003cstrong>\u003ca href=\"http://www.travelerslunchbox.com/journal/2006/8/21/calling-all-bloggers-things-to-eat-before-you-die.html\">Things to Eat Before You Die\u003c/a>\u003c/strong>. A lot of Bay Area Bloggers participated, and the resultant list is a good read. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Looking for somewhere on the Peninsula to have breakfast this weekend? Anh-minh suggests you try \u003cstrong>\u003ca href=\"http://tasteofthesuburbs.blogspot.com/2006/08/alanas-cafe-redwood-city.html\">Alana's Cafe in Redwood City\u003c/a>\u003c/strong>.\u003c/p>\n\u003cblockquote>\u003cp>The pancakes were delicious! The oats made for a nice texture, but didn't overwhelm the batter or -- what I feared -- make it too dry. It's got a good flavor to it, too, so you don't need much maple syrup. Jon's scone was awesome. It was fresh out of the oven, so it was warm with a crusty top. He approved of his Farmer's Garden dish as well, as evidenced by the clean plate he left behind. The homefries were also a hit. Ideally, I'd like them a tad crispier, but they were perfectly seasoned.\u003c/p>\u003c/blockquote>\n\u003cp>The author of the \u003cstrong>\u003ca href=\"http://divefood.blogspot.com\">Dive Food Blog\u003c/a>\u003c/strong> took one for the team this week and checked out Sam's Pizza on Broadway in San Francisco. Was it good?\u003c/p>\n\u003cblockquote>\u003cp>The fries, although hot, were previously frozen and not any different than what you would buy off the cheap shelf at the supermarket. The cheeseburger was fairly non-descript and a pale rendition of the burger at AllStars, at double the price. Perhaps I should've ventured over to Clown Alley instead.\u003c/p>\u003c/blockquote>\n\u003cp>Feel like cooking at home this weekend? Try \u003cstrong>\u003ca href=\"http://isitedible.blogspot.com/2006/08/haupia-macadamia-nut-bread-pudding.html\">Haupia Macadamia Nut Bread Pudding\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://exploringsilverspoon.blogspot.com/2006/08/uova-affogate-con-verdure-miste-poached.html\">Uova Affogate con Verdure Miste\u003c/a>\u003c/strong>, or some fantastic looking \u003cstrong>\u003ca href=\"http://www.101cookbooks.com/archives/001490.html\">golden crispy gnocchi\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Have a great Labor Day weekend everyone!\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/FunnelCakes-728912.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/FunnelCakes-726453.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>I am on an extended trip to Southern California for the next couple weeks. My days here have consisted of stealing away from work as often as possible to \u003cstrong>\u003ca href=\"http://fogcity.blogs.com/jen/2004/11/grandmas_neckla.html\">eat grandma's food\u003c/a>\u003c/strong>, consume funnel cakes with my 2 favorite eleven and nine year old kids on this planet at \u003cstrong>\u003ca href=\"http://www.knotts.com/\">Knott's\u003c/a>\u003c/strong>, and work on lists of new places that I'd like to go while I'm here. \u003c/p>\n\u003cp>So far, my \"things to do\" on this trip include \u003cstrong>\u003ca href=\"http://www.chowhound.com/topics/show/82433?user_name=&query=santouka\">Santouka for Ramen\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.mashtimalones.com/default.htm\">Mashti Malone\u003c/a>\u003c/strong> for ice cream, and \u003cstrong>\u003ca href=\"http://www.thehungrycat.com/\">The Hungry Cat\u003c/a>\u003c/strong> for a cucumber cocktail, \u003cstrong>\u003ca href=\"http://www.chowhound.com/topics/show/52742\">Sushi Shibucho for my favorite sushi ever\u003c/a>\u003c/strong> and hopefully \u003cstrong>\u003ca href=\"http://muffin-top.blogspot.com/2006/08/sunday-supper.html\">Lucques\u003c/a>\u003c/strong> for a meal. Anyone have other interesting \"must try\" places in the greater LA area? I'd like to get to Little Saigon in Westminster this trip, and would love some advice about where to go while there.\u003c/p>\n\u003cp>In my absence, I will leave you with some of my favorite links from around the Bay this week:\u003c/p>\n\u003cp>If you haven't been to \u003cstrong>\u003ca href=\"http://becksposhnosh.blogspot.com/\">Becks and Posh this week\u003c/a>\u003c/strong>, I suggest you check out her fantabulous site redesign -- it makes her photographs pop, and makes reading her site even more fun than it already was.\u003c/p>\n\u003cp>The best \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Meme\">memes\u003c/a>\u003c/strong> are interesting and timely, and the one proposed by \u003cstrong>\u003ca href=\"http://www.travelerslunchbox.com/journal/2006/8/21/calling-all-bloggers-things-to-eat-before-you-die.html\">The Traveler's Lunchbox\u003c/a>\u003c/strong> was just that. Melissa asked all bloggers to write a post about \u003cstrong>\u003ca href=\"http://www.travelerslunchbox.com/journal/2006/8/21/calling-all-bloggers-things-to-eat-before-you-die.html\">Things to Eat Before You Die\u003c/a>\u003c/strong>. A lot of Bay Area Bloggers participated, and the resultant list is a good read. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Looking for somewhere on the Peninsula to have breakfast this weekend? Anh-minh suggests you try \u003cstrong>\u003ca href=\"http://tasteofthesuburbs.blogspot.com/2006/08/alanas-cafe-redwood-city.html\">Alana's Cafe in Redwood City\u003c/a>\u003c/strong>.\u003c/p>\n\u003cblockquote>\u003cp>The pancakes were delicious! The oats made for a nice texture, but didn't overwhelm the batter or -- what I feared -- make it too dry. It's got a good flavor to it, too, so you don't need much maple syrup. Jon's scone was awesome. It was fresh out of the oven, so it was warm with a crusty top. He approved of his Farmer's Garden dish as well, as evidenced by the clean plate he left behind. The homefries were also a hit. Ideally, I'd like them a tad crispier, but they were perfectly seasoned.\u003c/p>\u003c/blockquote>\n\u003cp>The author of the \u003cstrong>\u003ca href=\"http://divefood.blogspot.com\">Dive Food Blog\u003c/a>\u003c/strong> took one for the team this week and checked out Sam's Pizza on Broadway in San Francisco. Was it good?\u003c/p>\n\u003cblockquote>\u003cp>The fries, although hot, were previously frozen and not any different than what you would buy off the cheap shelf at the supermarket. The cheeseburger was fairly non-descript and a pale rendition of the burger at AllStars, at double the price. Perhaps I should've ventured over to Clown Alley instead.\u003c/p>\u003c/blockquote>\n\u003cp>Feel like cooking at home this weekend? Try \u003cstrong>\u003ca href=\"http://isitedible.blogspot.com/2006/08/haupia-macadamia-nut-bread-pudding.html\">Haupia Macadamia Nut Bread Pudding\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://exploringsilverspoon.blogspot.com/2006/08/uova-affogate-con-verdure-miste-poached.html\">Uova Affogate con Verdure Miste\u003c/a>\u003c/strong>, or some fantastic looking \u003cstrong>\u003ca href=\"http://www.101cookbooks.com/archives/001490.html\">golden crispy gnocchi\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Have a great Labor Day weekend everyone!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chloe1-765437.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chloe1-744250.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>As much as I adore, worship, and revere \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/08/big-night-at-region.jsp\">Region\u003c/a>\u003c/b> restaurant, \u003cb>\u003ca href=\"http://www.cafechloe.com/\">Cafe Chloe\u003c/a>\u003c/b> in downtown San Diego sent me into a culinary tizzy.\u003c/p>\n\u003cp>Decorated to its Victorian hilt in glossy licorice ebony and cool white marble, Cafe Chloe completes its Parisian portrait with surrealistic sprinklings of Man Ray photographs on the walls. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chloe2-711850.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chloe2-799062.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Arriving in plenty of time for Sunday brunch, we perched on high spindly chairs at a towering marble-topped table and looked around at the chalkboard announcing their cheeses of the day (very respectable collection of Epoisses, a Basque sheep, and a cave-aged Gruyère), their glistening case burgeoning with flakey pastries, and many guests enjoying their food and one another. Before I even took a bite or a sip it hit me, I was in love. The atmosphere itself was an amuse bouche. Happily, the food delivered what the decor promised. Sheer heaven.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chloe4-703671.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chloe4-789856.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ci>Poached Eggs with Mushrooms and Sage-Truffle Beurre Blanc\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chloe5-755140.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chloe5-753106.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ci>Smoked Trout and Apple Salad with Roasted Fingerlings and Almonds\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chloe6-724235.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chloe6-722143.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>Mushroom and Bleu d'Auvergne Tarte with Popcorn Shoots\u003c/i>\u003c/p>\n\u003cp>Nothing makes a brunch so sublime as when you haven't indulged in eggy, buttery things for quite some time. After sharing a blue cheese and mushroom tarte (could cut that crust with the edge of a fork, perfect!) with my husband, I sunk into my poached egg with mushrooms and sage-truffle beurre blanc. Whenever I eat poached eggs, I play a little game of meticulously gobbling up the fragments of soft white surrounding the bubble of yolk before finally breaking into the quivering hump with a tine and allowing the yolk to seep slowly out in a burnished river. My husband's smoked trout salad was delicious. The quietly kippered fish and the crisp green apples introduced themselves to mealy, creamy roasted potatoes and had a party in my mouth. \u003c/p>\n\u003cp>Though we were getting pretty near to the brim, we had to try one of the pastries that had been staring us down all morning. Although I am not really a melon person, I was very intrigued by the idea of a honeydew and nectarine tartine, so we tried it. A snowball of homemade vanilla bean ice cream slightly moistened the semi-puffed edge of the pastry, and I discovered that when you pair melon with buttery, flaky pastry I turn into a melon person after all.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chloe3-761073.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chloe3-739607.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Our host was affable and genial. He was excited to answer all our questions and quick to compliment our choice of food and wine, but earnestly and not in an oily or obsequious way. To extend the experience, there's even a boîte of a giftshop tucked into one of the corners of the cafe. I spent a few yearning moments browsing among soaps, porcelain dishes, and stiff straw vintage wine totes before securing myself of a little piece of Cafe Chloe to bear home as a thank-you gift for our pastry-making, cheesemongering cat sitter.\u003c/p>\n\u003cp>\u003ci>Cafe Chloe\u003cbr>721 Ninth Avenue\u003cbr>San Diego, CA 92101\u003cbr>619.232.3242\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Monday 11am-10pm\u003cbr>Tuesday to Friday 7am-10pm\u003cbr>Saturday 8am-10pm\u003cbr>Sunday 9am-9pm\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chloe4-703671.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chloe4-789856.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ci>Poached Eggs with Mushrooms and Sage-Truffle Beurre Blanc\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chloe5-755140.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chloe5-753106.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ci>Smoked Trout and Apple Salad with Roasted Fingerlings and Almonds\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chloe6-724235.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chloe6-722143.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>Mushroom and Bleu d'Auvergne Tarte with Popcorn Shoots\u003c/i>\u003c/p>\n\u003cp>Nothing makes a brunch so sublime as when you haven't indulged in eggy, buttery things for quite some time. After sharing a blue cheese and mushroom tarte (could cut that crust with the edge of a fork, perfect!) with my husband, I sunk into my poached egg with mushrooms and sage-truffle beurre blanc. Whenever I eat poached eggs, I play a little game of meticulously gobbling up the fragments of soft white surrounding the bubble of yolk before finally breaking into the quivering hump with a tine and allowing the yolk to seep slowly out in a burnished river. My husband's smoked trout salad was delicious. The quietly kippered fish and the crisp green apples introduced themselves to mealy, creamy roasted potatoes and had a party in my mouth. \u003c/p>\n\u003cp>Though we were getting pretty near to the brim, we had to try one of the pastries that had been staring us down all morning. Although I am not really a melon person, I was very intrigued by the idea of a honeydew and nectarine tartine, so we tried it. A snowball of homemade vanilla bean ice cream slightly moistened the semi-puffed edge of the pastry, and I discovered that when you pair melon with buttery, flaky pastry I turn into a melon person after all.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chloe3-761073.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chloe3-739607.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Our host was affable and genial. He was excited to answer all our questions and quick to compliment our choice of food and wine, but earnestly and not in an oily or obsequious way. To extend the experience, there's even a boîte of a giftshop tucked into one of the corners of the cafe. I spent a few yearning moments browsing among soaps, porcelain dishes, and stiff straw vintage wine totes before securing myself of a little piece of Cafe Chloe to bear home as a thank-you gift for our pastry-making, cheesemongering cat sitter.\u003c/p>\n\u003cp>\u003ci>Cafe Chloe\u003cbr>721 Ninth Avenue\u003cbr>San Diego, CA 92101\u003cbr>619.232.3242\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Monday 11am-10pm\u003cbr>Tuesday to Friday 7am-10pm\u003cbr>Saturday 8am-10pm\u003cbr>Sunday 9am-9pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/joyofsakelogo.gif\">\u003cbr>Anyone who has eaten out lately will have discovered that sake is not just for sushi bars anymore. Sake menus have gotten longer and longer at Japanese restaurants but other restauranteurs have found that sake also pairs well with eclectic offerings from barbeque to pasta. If you want to learn more about sake, in addition to the book \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/03/sake-to-me.jsp\">Sake, A Modern Guide\u003c/a>\u003c/b> which we reviewed earlier in the year, a sake tasting is the way to go. \u003c/p>\n\u003cp>So how do you taste sake? Like most tastings you can easily get overwhelmed without a strategy. First and foremost, all the typical things you do at a wine tasting apply, notice how the sake pours, look at it, smell it and taste it. It's helpful to drink sakes in a specific order, Beau Timken, owner of the only sake store in the country, True Sake suggests starting with the least polished sakes, junmai/honjozo 70% and moving on to the most milled sakes, dai ginjo 50%. Try the unfiltered style nigori, taru or cedar sake and aged sakes last. What are the categories of sake from least polished to most polished? Junmai, junmai ginjo, junmai dai ginjo, honjozo, dai ginjo. \u003c/p>\n\u003cp>Sake can be divided into several categories, fragrant, light and smooth, rich and finally aged and mature. Consider determining which of these categories you enjoy the most so you can focus on it. \u003c/p>\n\u003cp>The \u003cb>\u003ca href=\"http://www.joyofsake.com/SF/index.html\">Joy of Sake\u003c/a>\u003c/b> event takes place tomorrow, at Moscone West from 6 - 8:30 pm. It is a premier opportunity to taste and enjoy sake. Over 250 sakes will be featured and there will be appetizers from 16 local restaurants such as Hog Island Oyster, Memphis Minnie's and Roy's. Tickets are $70 and are available online. Next week we will share highlights of the tasting.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/joyofsakelogo.gif\">\u003cbr>Anyone who has eaten out lately will have discovered that sake is not just for sushi bars anymore. Sake menus have gotten longer and longer at Japanese restaurants but other restauranteurs have found that sake also pairs well with eclectic offerings from barbeque to pasta. If you want to learn more about sake, in addition to the book \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/03/sake-to-me.jsp\">Sake, A Modern Guide\u003c/a>\u003c/b> which we reviewed earlier in the year, a sake tasting is the way to go. \u003c/p>\n\u003cp>So how do you taste sake? Like most tastings you can easily get overwhelmed without a strategy. First and foremost, all the typical things you do at a wine tasting apply, notice how the sake pours, look at it, smell it and taste it. It's helpful to drink sakes in a specific order, Beau Timken, owner of the only sake store in the country, True Sake suggests starting with the least polished sakes, junmai/honjozo 70% and moving on to the most milled sakes, dai ginjo 50%. Try the unfiltered style nigori, taru or cedar sake and aged sakes last. What are the categories of sake from least polished to most polished? Junmai, junmai ginjo, junmai dai ginjo, honjozo, dai ginjo. \u003c/p>\n\u003cp>Sake can be divided into several categories, fragrant, light and smooth, rich and finally aged and mature. Consider determining which of these categories you enjoy the most so you can focus on it. \u003c/p>\n\u003cp>The \u003cb>\u003ca href=\"http://www.joyofsake.com/SF/index.html\">Joy of Sake\u003c/a>\u003c/b> event takes place tomorrow, at Moscone West from 6 - 8:30 pm. It is a premier opportunity to taste and enjoy sake. Over 250 sakes will be featured and there will be appetizers from 16 local restaurants such as Hog Island Oyster, Memphis Minnie's and Roy's. Tickets are $70 and are available online. Next week we will share highlights of the tasting.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Hoffman Farms. A Hidden Napa U-Pick Farm",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/walnuts-3-761697.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.napayolanoharvesttrails.org/county.aspx\">Hoffman Farms\u003c/a>, a hidden gem in the crown of Northern California's most famous wine grape growing region, is about sixty miles from the Bay Area. John and Margaret Hoffman have owned the twenty-three acre orchard located on Silverado Trail since 1949. U-Pick for over twenty-five years, the land is a study in small farming that has all but disappeared in a region once known for eating as well as luxury fruit.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/walnuts-1-789730.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>I met John Hoffman in 1998 when I was working for Thomas Keller at \u003ca href=\"http://www.frenchlaundry.com/bouchon/bouchon.htm\">Bouchon\u003c/a>. Attracted to the intriguing walnut trees first from a photographer's perspective, I came to eat and use a sampling of what his farm has to offer. Originally a pear orchard, the Hoffmans began planting French Prune and Sugar Plums to sell to Sunsweet, then based in Napa.\u003c/p>\n\u003cp>Needing to take a job away from the farm for a number of years, John and Margaret happily returned to Napa in the mid 60's and, after consulting with George Slinson, a fellow farmer and neighbor, started learning about and planting the Hartley varietal of English Walnut trees. Having started, grown and grafted each tree by hand, the walnut trees are a study in graphic individuality.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Walking through them, whatever season you choose to visit, is an enchanting experience. Some trees stand mightily, or are caught mid-dance, some grafts sit low, others grow sideways with abandon, mimicking a grand Banyan tree and tempting you to climb or sit, hiding under the lush layered canopy.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/walnuts-2-735448.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>Not feeling agile enough to pick your own fruit and nuts? Hoffman Farms offers what's ripe, at the peak of its season in a little open garage outfitted with a hanging scale and paper bags. What you might find on any given day: whole walnuts, peaches, three different varieties of persimmons, Sugar, Mariposa or French Prune plums, Pineapple guavas, Bartlett or cooking pears, quince, and five or six kinds of apples. Not to mention the wild blackberries growing on the banks of the Napa River in summer.\u003c/p>\n\u003cp>Or maybe you're fascinated with Bonsai? John Hoffman, Bonsai tree enthusiast and arborist, has a fantastic collection of the elegant little trees he's trained. Not for sale, John said he sits among the trees for relaxation. If you love trees as much as he and I do, you may want to ask him about the book he wrote called \u003ca href=\"http://groups.ucanr.org/mgnapa/Books/\">Trees of Napa\u003c/a>. According to Margaret, \"he loves talking about himself!\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/walnuts-4-797835.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>I love visiting Hoffman Farms and having time enough on my hands for a visit with John. If I make it in at the right time Margaret might be baking a walnut inspired baked good and putting on water for tea. Speaking with them about the fruits and trees has been a priceless education for me and those I have brought to this hidden place.\u003c/p>\n\u003cp>Sadly, there's a chance when the Hoffmans die, their farm will too. Hoffman Farms has been land marked by The Landmark Society of Napa, but in absentia it may only mean that the land may be not be used for non-agricultural use. In Napa language it means trees are torn out to make room for more grapes.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/walnuts-6-785876.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>When ever you plan to visit, or for what ever reason, I hope this introduction leads you to a farm you will cherish as much as I do.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>HOFFMAN FARM\u003cbr>2125 Silverado Trail, Napa 94558\u003cbr>Telephone: (707) 226-8938\u003cbr>Hours: Aug-Dec 7; Daily 9-5\u003c/p>\n\n",
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"description": "Hoffman Farms, a hidden gem in the crown of Northern California's most famous wine grape growing region, is about sixty miles from the Bay Area. John and Margaret Hoffman have owned the twenty-three acre orchard located on Silverado Trail since 1949. U-Pick for over twenty-five years, the land is a study in small farming that",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/walnuts-3-761697.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.napayolanoharvesttrails.org/county.aspx\">Hoffman Farms\u003c/a>, a hidden gem in the crown of Northern California's most famous wine grape growing region, is about sixty miles from the Bay Area. John and Margaret Hoffman have owned the twenty-three acre orchard located on Silverado Trail since 1949. U-Pick for over twenty-five years, the land is a study in small farming that has all but disappeared in a region once known for eating as well as luxury fruit.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/walnuts-1-789730.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>I met John Hoffman in 1998 when I was working for Thomas Keller at \u003ca href=\"http://www.frenchlaundry.com/bouchon/bouchon.htm\">Bouchon\u003c/a>. Attracted to the intriguing walnut trees first from a photographer's perspective, I came to eat and use a sampling of what his farm has to offer. Originally a pear orchard, the Hoffmans began planting French Prune and Sugar Plums to sell to Sunsweet, then based in Napa.\u003c/p>\n\u003cp>Needing to take a job away from the farm for a number of years, John and Margaret happily returned to Napa in the mid 60's and, after consulting with George Slinson, a fellow farmer and neighbor, started learning about and planting the Hartley varietal of English Walnut trees. Having started, grown and grafted each tree by hand, the walnut trees are a study in graphic individuality.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Walking through them, whatever season you choose to visit, is an enchanting experience. Some trees stand mightily, or are caught mid-dance, some grafts sit low, others grow sideways with abandon, mimicking a grand Banyan tree and tempting you to climb or sit, hiding under the lush layered canopy.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/walnuts-2-735448.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>Not feeling agile enough to pick your own fruit and nuts? Hoffman Farms offers what's ripe, at the peak of its season in a little open garage outfitted with a hanging scale and paper bags. What you might find on any given day: whole walnuts, peaches, three different varieties of persimmons, Sugar, Mariposa or French Prune plums, Pineapple guavas, Bartlett or cooking pears, quince, and five or six kinds of apples. Not to mention the wild blackberries growing on the banks of the Napa River in summer.\u003c/p>\n\u003cp>Or maybe you're fascinated with Bonsai? John Hoffman, Bonsai tree enthusiast and arborist, has a fantastic collection of the elegant little trees he's trained. Not for sale, John said he sits among the trees for relaxation. If you love trees as much as he and I do, you may want to ask him about the book he wrote called \u003ca href=\"http://groups.ucanr.org/mgnapa/Books/\">Trees of Napa\u003c/a>. According to Margaret, \"he loves talking about himself!\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/walnuts-4-797835.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>I love visiting Hoffman Farms and having time enough on my hands for a visit with John. If I make it in at the right time Margaret might be baking a walnut inspired baked good and putting on water for tea. Speaking with them about the fruits and trees has been a priceless education for me and those I have brought to this hidden place.\u003c/p>\n\u003cp>Sadly, there's a chance when the Hoffmans die, their farm will too. Hoffman Farms has been land marked by The Landmark Society of Napa, but in absentia it may only mean that the land may be not be used for non-agricultural use. In Napa language it means trees are torn out to make room for more grapes.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/walnuts-6-785876.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>When ever you plan to visit, or for what ever reason, I hope this introduction leads you to a farm you will cherish as much as I do.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>HOFFMAN FARM\u003cbr>2125 Silverado Trail, Napa 94558\u003cbr>Telephone: (707) 226-8938\u003cbr>Hours: Aug-Dec 7; Daily 9-5\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Scenes from the 2nd Annual SF Food Blogger's picnic",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/picnic5-727180.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/picnic5-725781.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003cem>Heidi Swanson of \u003cstrong>\u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>It's not often that over 50 food bloggers get together. Crowded under a shady bay laurel tree, hiding from the hot Lafayette sun, Bay Area foodies sampled each others best at the 2nd Annual SF Food Blogger's picnic. Dishes like spicy steak salad, smoked pork, pate de campagne, local cheeses, thai noodles, quinoa-mango salad, nectarine-blueberry cobbler, little almond cakes, and so much more were gobbled up.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/picnic10-765032.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/picnic10-753494.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003cem>Pate de campagne made by Derrick of \u003cstrong>\u003ca href=\"http://www.obsessionwithfood.com/\">An Obsession with Food\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/picnic8-791748.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/picnic8-787085.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003cem>Pim! Who made addictive little crispy rice cakes topped with a Thai pork and shrimp delight. \u003cstrong>\u003ca href=\"http://chezpim.typepad.com/\">Chez Pim\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/picnic9-778963.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/picnic9-773732.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003cem>Succulent almond and jam cake-tart made by Sam of \u003cstrong>\u003ca href=\"http://becksposhnosh.blogspot.com/\">Becks & Posh\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/picnic3-738619.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/picnic3-732798.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003cem>Cheesy deliciousness.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/picnic6-724493.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/picnic6-722974.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Spicy Steak Salad\u003c/strong> made by the lovely Davina Baum, of \u003cstrong>\u003ca href=\"http://www.chow.com/\">CHOW\u003c/a>\u003c/strong> fame.\u003c/em>\u003cbr>\u003cem>*recipe from Chow.com, which is rolling out it's beta site this week!\u003c/em>\u003c/p>\n\u003cp>For the tomato vinaigrette\u003cbr>1 cup cherry or pear-shaped tomatoes\u003cbr>1/2 cup plus 1 tablespoon grapeseed or other neutral oil\u003cbr>1 medium clove garlic, coarsely chopped\u003cbr>1 medium shallot, coarsely chopped\u003cbr>2 tablespoons sherry vinegar\u003cbr>1/4 cup extra-virgin olive oil\u003cbr>1 tablespoon finely chopped fresh parsley or chives\u003c/p>\n\u003cp>Grilled flank steak, cut into cubes\u003cbr>Yellow, red, and green bell pepper, seeded and cut into slivers\u003cbr>2 ears corn, kernels cut from the cobb\u003cbr>Italian parsley, for garnish\u003c/p>\n\u003cp>Heat 1 tablespoon of the grapeseed oil in a small fry pan over high Heat until hot. Add the tomatoes and sear until the skins pucker and begin to color, about 2 minutes. (Be careful: when the tomatoes get hot, some might burst.) Add the garlic and shallot and cook until slightly softened, about 1 minute more.\u003c/p>\n\u003cp>Transfer to a small, deep mixing bowl, add the vinegar, and purée with an immersion blender. Slowly add the remaining grapeseed and olive oils in a thin, steady stream, blending constantly with the immersion blender, until smooth. Season with salt and freshly-ground black pepper and add the herbs.\u003c/p>\n\u003cp>Add the grilled flank steak, yellow, red, and green peppers, and corn. Stir to combine. Garnish with parsley leaves and serve.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/picnic1-759989.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/picnic1-757621.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nectarine-Blueberry CrackClafoutisCobbler\u003c/strong>\u003cbr>\u003cem>*adapted from Nancy Silverton's delicious \"everyone's mother's berry cobber\"\u003c/em>\u003c/p>\n\u003cp>1/2 cup unsalted butter\u003cbr>1 vanilla bean\u003cbr>2 cups all-purpose flour\u003cbr>1 1/2 cups sugar\u003cbr>4 teaspoons baking powder\u003cbr>1 cup buttermilk\u003cbr>1 cup whole plain yogurt\u003cbr>2 teaspoons pure vanilla extract\u003cbr>3 cups blueberries\u003cbr>3 cups nectarines, cut into chunks\u003cbr>3 tablespoons demerara sugar\u003c/p>\n\u003cp>Preheat oven to 375F. In a saucepan, melt the butter. Split the vanilla bean lengthwise and use the tip of the knife to scrape out the vanilla bean seeds. Add the pod and the seeds to the butter. Cook the butter over medium heat, swirling occasionally, until browned, about 4 minutes. Pour into a large 9x13-inch baking dish. \u003c/p>\n\u003cp>Sift together the flour and baking powder into a large mixing bowl. Stir in the sugar with a whisk. Add the buttermilk, yogurt, and vanilla extract and stir just until combined. Spread the batter in the pan on top of the browned butter. Scatter the fruit over the top of the batter. Sprinkle with the demerara sugar.\u003c/p>\n\u003cp>Bake until the fruit is bubbling and the cake is cooked through when checked with a toothpick, about 1 hour. Eat.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Thanks Wendy for taking all the pictures!\u003c/em>\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/picnic5-727180.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/picnic5-725781.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003cem>Heidi Swanson of \u003cstrong>\u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>It's not often that over 50 food bloggers get together. Crowded under a shady bay laurel tree, hiding from the hot Lafayette sun, Bay Area foodies sampled each others best at the 2nd Annual SF Food Blogger's picnic. Dishes like spicy steak salad, smoked pork, pate de campagne, local cheeses, thai noodles, quinoa-mango salad, nectarine-blueberry cobbler, little almond cakes, and so much more were gobbled up.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/picnic10-765032.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/picnic10-753494.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003cem>Pate de campagne made by Derrick of \u003cstrong>\u003ca href=\"http://www.obsessionwithfood.com/\">An Obsession with Food\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/picnic8-791748.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/picnic8-787085.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003cem>Pim! Who made addictive little crispy rice cakes topped with a Thai pork and shrimp delight. \u003cstrong>\u003ca href=\"http://chezpim.typepad.com/\">Chez Pim\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/picnic9-778963.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/picnic9-773732.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003cem>Succulent almond and jam cake-tart made by Sam of \u003cstrong>\u003ca href=\"http://becksposhnosh.blogspot.com/\">Becks & Posh\u003c/a>\u003c/strong>\u003c/em>\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.kqed.org/weblog/food/uploaded_images/picnic3-738619.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/picnic3-732798.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003cem>Cheesy deliciousness.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/picnic6-724493.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/picnic6-722974.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Spicy Steak Salad\u003c/strong> made by the lovely Davina Baum, of \u003cstrong>\u003ca href=\"http://www.chow.com/\">CHOW\u003c/a>\u003c/strong> fame.\u003c/em>\u003cbr>\u003cem>*recipe from Chow.com, which is rolling out it's beta site this week!\u003c/em>\u003c/p>\n\u003cp>For the tomato vinaigrette\u003cbr>1 cup cherry or pear-shaped tomatoes\u003cbr>1/2 cup plus 1 tablespoon grapeseed or other neutral oil\u003cbr>1 medium clove garlic, coarsely chopped\u003cbr>1 medium shallot, coarsely chopped\u003cbr>2 tablespoons sherry vinegar\u003cbr>1/4 cup extra-virgin olive oil\u003cbr>1 tablespoon finely chopped fresh parsley or chives\u003c/p>\n\u003cp>Grilled flank steak, cut into cubes\u003cbr>Yellow, red, and green bell pepper, seeded and cut into slivers\u003cbr>2 ears corn, kernels cut from the cobb\u003cbr>Italian parsley, for garnish\u003c/p>\n\u003cp>Heat 1 tablespoon of the grapeseed oil in a small fry pan over high Heat until hot. Add the tomatoes and sear until the skins pucker and begin to color, about 2 minutes. (Be careful: when the tomatoes get hot, some might burst.) Add the garlic and shallot and cook until slightly softened, about 1 minute more.\u003c/p>\n\u003cp>Transfer to a small, deep mixing bowl, add the vinegar, and purée with an immersion blender. Slowly add the remaining grapeseed and olive oils in a thin, steady stream, blending constantly with the immersion blender, until smooth. Season with salt and freshly-ground black pepper and add the herbs.\u003c/p>\n\u003cp>Add the grilled flank steak, yellow, red, and green peppers, and corn. Stir to combine. Garnish with parsley leaves and serve.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/picnic1-759989.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/picnic1-757621.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nectarine-Blueberry CrackClafoutisCobbler\u003c/strong>\u003cbr>\u003cem>*adapted from Nancy Silverton's delicious \"everyone's mother's berry cobber\"\u003c/em>\u003c/p>\n\u003cp>1/2 cup unsalted butter\u003cbr>1 vanilla bean\u003cbr>2 cups all-purpose flour\u003cbr>1 1/2 cups sugar\u003cbr>4 teaspoons baking powder\u003cbr>1 cup buttermilk\u003cbr>1 cup whole plain yogurt\u003cbr>2 teaspoons pure vanilla extract\u003cbr>3 cups blueberries\u003cbr>3 cups nectarines, cut into chunks\u003cbr>3 tablespoons demerara sugar\u003c/p>\n\u003cp>Preheat oven to 375F. In a saucepan, melt the butter. Split the vanilla bean lengthwise and use the tip of the knife to scrape out the vanilla bean seeds. Add the pod and the seeds to the butter. Cook the butter over medium heat, swirling occasionally, until browned, about 4 minutes. Pour into a large 9x13-inch baking dish. \u003c/p>\n\u003cp>Sift together the flour and baking powder into a large mixing bowl. Stir in the sugar with a whisk. Add the buttermilk, yogurt, and vanilla extract and stir just until combined. Spread the batter in the pan on top of the browned butter. Scatter the fruit over the top of the batter. Sprinkle with the demerara sugar.\u003c/p>\n\u003cp>Bake until the fruit is bubbling and the cake is cooked through when checked with a toothpick, about 1 hour. Eat.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Thanks Wendy for taking all the pictures!\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/billowens-752466.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/billowens-741338.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/arts/people/spark/profile.jsp?id=925\">\u003cstrong>Bill Owens\u003c/strong>\u003c/a> made his mark on the art world in the 1970s with \"Suburbia,\" a collection of photographs that documented suburban life in Livermore, California. After giving up photography in the 1980s, Owens turned to teaching as well as a variety of odd jobs and business enterprises to make ends meet. He even sold his cameras to raise some extra money.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/billowens-2-738131.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/billowens-2-730850.jpg\" border=\"0\">\u003c/a>\u003cbr>Hot Dog or Sausage with Mustard...Party Food\u003c/p>\n\u003cp>When he discovered that his new digital cameras could also be used to make short videos, Owens began exploring the possibilities of motion pictures, and he returned to a subject that was conspicuous in his earlier series in the 1970s -- food. BAB recently caught up with him to ask a few questions:\u003c/p>\n\u003cp>\u003cstrong>What type of cameras have you been using lately?\u003c/strong>\u003cbr>I am using a Sony digital camera and an Sony HDV Handicam digital film camera.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What tips do you have for shooting food\u003c/strong>?\u003cbr>My style is untouched. I do not use a stylist, but I photograph it as it appears on my plate and my friends' plates.\u003c/p>\n\u003cp>\u003cstrong>What food item keeps you coming back for more?\u003c/strong>\u003cbr>I've been photographing large chunks of meat as I want to do a poster showing tri-tip, porter house, loin chops, pork loin roast, leg of lamb etc...\u003c/p>\n\u003cp>\u003cstrong>What is your favorite Bay Area restaurant?\u003c/strong>\u003cbr>Any taco cart in the Bay Area.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/billowens-3-741042.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/billowens-3-738412.jpg\" border=\"0\">\u003c/a>\u003cbr>Carrots and Greens...Whole Foods\u003c/p>\n\u003cp>Be sure to catch \u003ca href=\"http://www.kqed.org/spark\">\u003cstrong>SPARK\u003c/strong>\u003c/a> this week as we follow Owens to the Berkeley Bowl market, where he collects images for a photo essay and new book dedicated to what and how we eat.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/billowens-5-700121.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/billowens-5-785694.jpg\" border=\"0\">\u003c/a>\u003cbr>Eggs and Biscuits...Breakfast, San Antonio, TX\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/arts/people/spark/profile.jsp?id=925\">\u003cstrong>View the SPARK video segment\u003c/strong>\u003c/a> on Bill Owens.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/billowens-6-792793.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/billowens-6-788243.jpg\" border=\"0\">\u003c/a>\u003cbr>Pig Ears...Basket of Pig Ears\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/billowens-4-767157.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/billowens-4-765219.jpg\" border=\"0\">\u003c/a>\u003cbr>Hamburger...Dairy Queen\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/spark\">\u003cstrong>SPARK\u003c/strong>\u003c/a>, KQED's weekly series on the Bay Area's art scene, airs every Wednesday at 7:30pm, Fridays at 11pm and Sunday at 11:30pm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>posted by Marie K. Lee\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What tips do you have for shooting food\u003c/strong>?\u003cbr>My style is untouched. I do not use a stylist, but I photograph it as it appears on my plate and my friends' plates.\u003c/p>\n\u003cp>\u003cstrong>What food item keeps you coming back for more?\u003c/strong>\u003cbr>I've been photographing large chunks of meat as I want to do a poster showing tri-tip, porter house, loin chops, pork loin roast, leg of lamb etc...\u003c/p>\n\u003cp>\u003cstrong>What is your favorite Bay Area restaurant?\u003c/strong>\u003cbr>Any taco cart in the Bay Area.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/billowens-3-741042.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/billowens-3-738412.jpg\" border=\"0\">\u003c/a>\u003cbr>Carrots and Greens...Whole Foods\u003c/p>\n\u003cp>Be sure to catch \u003ca href=\"http://www.kqed.org/spark\">\u003cstrong>SPARK\u003c/strong>\u003c/a> this week as we follow Owens to the Berkeley Bowl market, where he collects images for a photo essay and new book dedicated to what and how we eat.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/billowens-5-700121.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/billowens-5-785694.jpg\" border=\"0\">\u003c/a>\u003cbr>Eggs and Biscuits...Breakfast, San Antonio, TX\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/arts/people/spark/profile.jsp?id=925\">\u003cstrong>View the SPARK video segment\u003c/strong>\u003c/a> on Bill Owens.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/billowens-6-792793.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/billowens-6-788243.jpg\" border=\"0\">\u003c/a>\u003cbr>Pig Ears...Basket of Pig Ears\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/billowens-4-767157.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/billowens-4-765219.jpg\" border=\"0\">\u003c/a>\u003cbr>Hamburger...Dairy Queen\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/spark\">\u003cstrong>SPARK\u003c/strong>\u003c/a>, KQED's weekly series on the Bay Area's art scene, airs every Wednesday at 7:30pm, Fridays at 11pm and Sunday at 11:30pm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>posted by Marie K. Lee\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"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.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
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