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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ThreeJewels-720129.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ThreeJewels-718284.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Washoku dinner at Medicine: Three Jewels\u003c/i>\u003c/p>\n\u003cp>Without a doubt, \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/asin/1580085199/kqedorg-20\">Washoku: Recipes from the Japanese Home Kitchen\u003c/a>\u003c/b> (Ten Speed Press) has been a life-changing cookbook for me. Our adventures with this book, written by Elizabeth Andoh, began on New Year's Eve with \u003cb>\u003ca href=\"http://www.lifebeginsat30.com/jen/2006/01/new_years_eve_w.html\">a washoku-style dinner\u003c/a>\u003c/b> at home. Jason and I have always tended toward Japanese food, and to have such a comprehensive guide to Japanese home cooking is a real joy. Since we bought the book, we have tried different recipes on a weekly basis. \u003c/p>\n\u003cp>Washoku cooking is a focus on the harmony of food. Meals prepared washoku-style focus on five basic principles which culminate in a beautifully presented, delicious plate. Andoh is quick to explain that not all meals need to follow all principles, and that these are merely guides to washoku cooking. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/YakimonoPrep-712495.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/YakimonoPrep-710063.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Washoku dinner at Medicine: Yakimono\u003c/i>\u003c/p>\n\u003cp>\u003cb>Harmony in color.\u003c/b> Washoku meals include foods that are red, yellow, green, black and white. This is not only visually pleasing, but a great way to be sure you are getting a good nutritional balance with your meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Harmony in palate.\u003c/b> By having a balance of salty, sour, sweet, bitter, and spicy foods, a washoku-style meal is thoroughly satisfying to the entire palate.\u003c/p>\n\u003cp>\u003cb>Harmony in cooking method.\u003c/b> Washoku-style meals use several different methods of cooking in each meal: simmering, searing, steaming, raw, and sauteeing or frying.\u003c/p>\n\u003cp>\u003cb>Harmony in the senses.\u003c/b> Each meal should please the five senses: taste, sight, sound, smell and touch (texture).\u003c/p>\n\u003cp>\u003cb>Harmony in the outlook.\u003c/b> This is a philisophical idea that when eating we should attempt \"first to respect the efforts of all those who contributed their toil to cultivating and preparing our food; second, to do good deeds worthy of receiving such nourishment; third, to come to the table without ire; fourth, to eat for spiritual as well as temporal well-being; and fifth, to be serious in our struggle to attain enlightenment.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/Tsukemono-715855.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/Tsukemono-714140.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Washoku dinner at Medicine: Tsukemono (pickles)\u003c/i>\u003c/p>\n\u003cp>When I heard that \u003cb>\u003ca href=\"http://usajapan.org/\">The Japan Society\u003c/a>\u003c/b> and the \u003cb>\u003ca href=\"http://www.milibrary.org/\">Mechanics' Institute\u003c/a>\u003c/b> were joining together to offer a lecture and dinner with Ms. Andoh at \u003cb>\u003ca href=\"http://www.medicinerestaurant.com/\">Medicine Eat Station\u003c/a>\u003c/b>, I jumped at the chance to go. We have become big fans of Medicine, and I could see that the Shojin-style offerings of the restaurant would match well with Andoh's book. For this dinner, the chef of Medicine combined some of the recipes from Washoku with classic recipes on the Medicine menu.\u003c/p>\n\u003cp>1. Amuse: Yasai Chippusu. Renkon and gobo chips with arajio salt\u003cbr>2. Three Jewels. Koriboshi daikon and konbu, hijiki and carrot, kent mango shiraae and mint.\u003cbr>3. Chawan Mushi Ankake. Basic Soy Beanery milk, gingko nuts, lily bult, goji berries, mitsuba.\u003cbr>4. Chikuzen Daki. Seasonal simmered vegetables, konyaku & bamboo shoot in shoyu broth.\u003cbr>5. Yakimono. Grilled asparagus, sweet red pepper and shiitake mushrooms.\u003cbr>6. Enoki No Miso-Jidate. Served with nine-grain rice and fresh pickles.\u003cbr>7. Dessert. Matcha tofu with shiritama.\u003cbr>8. Tea. Soba-cha.\u003c/p>\n\u003cp>In addition to the five principles outlined above, washoku cooking has a particular eye toward seasonality which you can imagine is very appealing to me. Called \u003ci>shun\u003c/i> (rhymes with tune), washoku cooking pays attention to the exact moment in the year when a particular food is at it's peak of flavor. This can be a period of days, weeks, months, or hours. During the dinner, Andoh described that a dish may often play with this seasonality by mixing together an ingredient that has been in season for a while, an ingredient that has just come into season, and an ingredient that has a very long shun. This was demonstrated in the \u003ci>chikuzen daki\u003c/i>, which had fresh bamboo shoot, snow peas, konyaku (a tuber in the yam family), and carrot. \u003c/p>\n\u003cp>I missed taking a picture of the chawan mushi, as Ms. Andoh was walking around the room and I had a chance to talk to her about my new pickle pot, or shokutaku tsukemono ki. She encouraged me to read her essay entitled \u003cb>\u003ca href=\"http://www.bento.com/taste/tc-pick.html\">The Pickle Pot\u003c/a>\u003c/b>, and to consider a new level of commitment with pickles by making nuka-zuke, or rice bran pickles.\u003c/p>\n\u003cp>The entire dinner was delicious, and I left Medicine with a greater understanding of washoku cooking and it's focus on harmony. Congratulations to all who made this meal such a wonderful success.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ChikuzenDaki-725794.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ChikuzenDaki-722794.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Washoku dinner at Medicine: Chikuzen Daki\u003c/i>\u003c/p>\n\u003cp>For more, please read:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/02/take-5-with-will-petty.jsp\">Interview with Will Petty, Medicine Eat Station\u003c/a>\u003c/b>\u003cbr>\u003cb>\u003ca href=\"http://www.tasteofculture.com/index.php\">A Taste of Culture.\u003c/a>\u003c/b> Elizabeth Andoh's website.\u003cbr>\u003cb>\u003ca href=\"http://www.bento.com/taste/tc-pick.html\">The Pickle Pot\u003c/a>\u003c/b> by Elizabeth Andoh.\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/ThreeJewels-720129.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ThreeJewels-718284.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Washoku dinner at Medicine: Three Jewels\u003c/i>\u003c/p>\n\u003cp>Without a doubt, \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/asin/1580085199/kqedorg-20\">Washoku: Recipes from the Japanese Home Kitchen\u003c/a>\u003c/b> (Ten Speed Press) has been a life-changing cookbook for me. Our adventures with this book, written by Elizabeth Andoh, began on New Year's Eve with \u003cb>\u003ca href=\"http://www.lifebeginsat30.com/jen/2006/01/new_years_eve_w.html\">a washoku-style dinner\u003c/a>\u003c/b> at home. Jason and I have always tended toward Japanese food, and to have such a comprehensive guide to Japanese home cooking is a real joy. Since we bought the book, we have tried different recipes on a weekly basis. \u003c/p>\n\u003cp>Washoku cooking is a focus on the harmony of food. Meals prepared washoku-style focus on five basic principles which culminate in a beautifully presented, delicious plate. Andoh is quick to explain that not all meals need to follow all principles, and that these are merely guides to washoku cooking. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/YakimonoPrep-712495.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/YakimonoPrep-710063.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Washoku dinner at Medicine: Yakimono\u003c/i>\u003c/p>\n\u003cp>\u003cb>Harmony in color.\u003c/b> Washoku meals include foods that are red, yellow, green, black and white. This is not only visually pleasing, but a great way to be sure you are getting a good nutritional balance with your meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Harmony in palate.\u003c/b> By having a balance of salty, sour, sweet, bitter, and spicy foods, a washoku-style meal is thoroughly satisfying to the entire palate.\u003c/p>\n\u003cp>\u003cb>Harmony in cooking method.\u003c/b> Washoku-style meals use several different methods of cooking in each meal: simmering, searing, steaming, raw, and sauteeing or frying.\u003c/p>\n\u003cp>\u003cb>Harmony in the senses.\u003c/b> Each meal should please the five senses: taste, sight, sound, smell and touch (texture).\u003c/p>\n\u003cp>\u003cb>Harmony in the outlook.\u003c/b> This is a philisophical idea that when eating we should attempt \"first to respect the efforts of all those who contributed their toil to cultivating and preparing our food; second, to do good deeds worthy of receiving such nourishment; third, to come to the table without ire; fourth, to eat for spiritual as well as temporal well-being; and fifth, to be serious in our struggle to attain enlightenment.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/Tsukemono-715855.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/Tsukemono-714140.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Washoku dinner at Medicine: Tsukemono (pickles)\u003c/i>\u003c/p>\n\u003cp>When I heard that \u003cb>\u003ca href=\"http://usajapan.org/\">The Japan Society\u003c/a>\u003c/b> and the \u003cb>\u003ca href=\"http://www.milibrary.org/\">Mechanics' Institute\u003c/a>\u003c/b> were joining together to offer a lecture and dinner with Ms. Andoh at \u003cb>\u003ca href=\"http://www.medicinerestaurant.com/\">Medicine Eat Station\u003c/a>\u003c/b>, I jumped at the chance to go. We have become big fans of Medicine, and I could see that the Shojin-style offerings of the restaurant would match well with Andoh's book. For this dinner, the chef of Medicine combined some of the recipes from Washoku with classic recipes on the Medicine menu.\u003c/p>\n\u003cp>1. Amuse: Yasai Chippusu. Renkon and gobo chips with arajio salt\u003cbr>2. Three Jewels. Koriboshi daikon and konbu, hijiki and carrot, kent mango shiraae and mint.\u003cbr>3. Chawan Mushi Ankake. Basic Soy Beanery milk, gingko nuts, lily bult, goji berries, mitsuba.\u003cbr>4. Chikuzen Daki. Seasonal simmered vegetables, konyaku & bamboo shoot in shoyu broth.\u003cbr>5. Yakimono. Grilled asparagus, sweet red pepper and shiitake mushrooms.\u003cbr>6. Enoki No Miso-Jidate. Served with nine-grain rice and fresh pickles.\u003cbr>7. Dessert. Matcha tofu with shiritama.\u003cbr>8. Tea. Soba-cha.\u003c/p>\n\u003cp>In addition to the five principles outlined above, washoku cooking has a particular eye toward seasonality which you can imagine is very appealing to me. Called \u003ci>shun\u003c/i> (rhymes with tune), washoku cooking pays attention to the exact moment in the year when a particular food is at it's peak of flavor. This can be a period of days, weeks, months, or hours. During the dinner, Andoh described that a dish may often play with this seasonality by mixing together an ingredient that has been in season for a while, an ingredient that has just come into season, and an ingredient that has a very long shun. This was demonstrated in the \u003ci>chikuzen daki\u003c/i>, which had fresh bamboo shoot, snow peas, konyaku (a tuber in the yam family), and carrot. \u003c/p>\n\u003cp>I missed taking a picture of the chawan mushi, as Ms. Andoh was walking around the room and I had a chance to talk to her about my new pickle pot, or shokutaku tsukemono ki. She encouraged me to read her essay entitled \u003cb>\u003ca href=\"http://www.bento.com/taste/tc-pick.html\">The Pickle Pot\u003c/a>\u003c/b>, and to consider a new level of commitment with pickles by making nuka-zuke, or rice bran pickles.\u003c/p>\n\u003cp>The entire dinner was delicious, and I left Medicine with a greater understanding of washoku cooking and it's focus on harmony. Congratulations to all who made this meal such a wonderful success.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ChikuzenDaki-725794.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ChikuzenDaki-722794.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Washoku dinner at Medicine: Chikuzen Daki\u003c/i>\u003c/p>\n\u003cp>For more, please read:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/02/take-5-with-will-petty.jsp\">Interview with Will Petty, Medicine Eat Station\u003c/a>\u003c/b>\u003cbr>\u003cb>\u003ca href=\"http://www.tasteofculture.com/index.php\">A Taste of Culture.\u003c/a>\u003c/b> Elizabeth Andoh's website.\u003cbr>\u003cb>\u003ca href=\"http://www.bento.com/taste/tc-pick.html\">The Pickle Pot\u003c/a>\u003c/b> by Elizabeth Andoh.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Cheeseboard Collective, My Daily Bread",
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"content": "\u003cp>When it comes to food and those who seek deliciousness, location is very important. Two of my good friends are buying a house just paces from where they are renting. Their criteria? The house needs to be equidistant to \u003ca href=\"http://delfinasf.com/menu.html\">Delfina\u003c/a> and \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a> as their apartment had been.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2869-790203.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2869-788295.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Although I did not pick my new flat in accordance with these stringent laws I was very lucky to have found a home ten minutes walking distance from \u003ca href=\"http://cheeseboardcollective.coop/History/CheesePizzaHistory.html\">The Cheeseboard Collective\u003c/a>. And I have recently discovered their daily whole grain \u003ca href=\"http://cheeseboardcollective.coop/Cheese%20and%20Bread%20Collective/CheesePage.html\">bread schedule\u003c/a>. The Wednesday Sesame Sunflower is my favorite, but I have not been disappointed yet.\u003c/p>\n\u003cp>If you have ever baked your own bread, spent time in the kitchen where bread was being baked, or were merely the very lucky person to eat the first slice of bread still warm from the oven, you know that what we buy in the supermarket tastes nothing like this. Similarly, if you have ever had the sensuous pleasure of picking an apple on a chilly day or tasted honeycomb thieved from the buzzing creatures themselves, you know there is a specific indescribable flavor inherent in absolute freshness. This je ne sais quois is completely decimated when bread is produced on a large scale.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2883-778277.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2883-776540.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It is my \"Golden Apple of Eternal Desire\" this flavor chase. And I'm not talking about the $5-10 dollar loaf of artisinally crafted levain or pugliese, I am speaking here only to the plain wallflower of a girl, the whole wheat loaf for slicing, toasting and hippie sandwich making. Sometimes simple is the most difficult, or in the Bay Area, the hardest to find.\u003c/p>\n\u003cp>Because The Cheeseboard Collective treats themselves fairly they are closed on Sunday and Monday. On Saturdays the energy is high with people stocking up for the weekend. Although the clientele is predominantly comfortable shoe-wearers who seem to have made the thirty nine year old shop their town square, the atmosphere is welcoming to new people finding their way. Homemade signs list all the ingredients of the various sweet and savory breads, and custom built shelves house bakery tissue and various sizes of brown bags to to grab bread and whisk loaves away in. Some items are sold by the each, others by the pound. At the end of the day if there's anything left you can get a very good deal.\u003c/p>\n\u003cp>Bread made daily whose ingredient list does not include words we cannot pronounce means that I usually come home and slice and freeze said purchases. It's also because I have \u003ca href=\"http://www.amazon.com/gp/product/B0002I40GU/qid=1143340019/sr=8-1/ref=sr_1_1/104-6176575-4323163?%5Fencoding=UTF8&v=glance&n=284507\">the perfect toaster oven\u003c/a>. It has a \"frozen toast\" setting. Currently appearing in my freezer are the Wednesday, Friday and Saturday whole grain breads, a small dense loaf of an interesting spelt bread with farro (makes a very crunchy toast crust if you like this sort of thing), and a shiny-crusted holey sourdough.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2880-734153.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2880-732613.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Even though I have enough bread to tide me over until May I like walking over for the occasional fresh brioche knot. In the bread and pastry making world, word on the street is that a bread maker makes bready pastries and a pastry maker makes sweeter richer breads. The ingredient list for The Cheeseboard's brioche reads:\u003c/p>\n\u003cp>organic white flour, water, butter, eggs, buttermilk, cream, sugar, golden raisins, brown sugar, cinnamon, yeast, salt.\u003c/p>\n\u003cp>Obviously there is no short supply of fat here, but this bread is definately bread: chewy, dense strands wound tight with a shimmery sheen of sugar on the perfectly colored exterior and a whisper-hint of cinnamon hidden in the elbows of the internal twists.\u003c/p>\n\u003cp>The Cheeseboard Collective's offerings are a quirky ecclectic collection of breads cheesy, sour, sweet and healthful. Having moved \"to the other side\" as someone recently said, I am compiling my new local sources for daily nibbles. Stay tuned for more delicious findings from the East Bay.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Cheeseboard Collective\u003cbr>1504 Shattuck Avenue\u003cbr>Berkeley, California\u003cbr>ph# 510. 549.3183\u003c/p>\n\n",
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"description": "When it comes to food and those who seek deliciousness, location is very important. Two of my good friends are buying a house just paces from where they are renting. Their criteria? The house needs to be equidistant to Delfina and Tartine as their apartment had been. Although I did not pick my new flat",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When it comes to food and those who seek deliciousness, location is very important. Two of my good friends are buying a house just paces from where they are renting. Their criteria? The house needs to be equidistant to \u003ca href=\"http://delfinasf.com/menu.html\">Delfina\u003c/a> and \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a> as their apartment had been.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2869-790203.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2869-788295.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Although I did not pick my new flat in accordance with these stringent laws I was very lucky to have found a home ten minutes walking distance from \u003ca href=\"http://cheeseboardcollective.coop/History/CheesePizzaHistory.html\">The Cheeseboard Collective\u003c/a>. And I have recently discovered their daily whole grain \u003ca href=\"http://cheeseboardcollective.coop/Cheese%20and%20Bread%20Collective/CheesePage.html\">bread schedule\u003c/a>. The Wednesday Sesame Sunflower is my favorite, but I have not been disappointed yet.\u003c/p>\n\u003cp>If you have ever baked your own bread, spent time in the kitchen where bread was being baked, or were merely the very lucky person to eat the first slice of bread still warm from the oven, you know that what we buy in the supermarket tastes nothing like this. Similarly, if you have ever had the sensuous pleasure of picking an apple on a chilly day or tasted honeycomb thieved from the buzzing creatures themselves, you know there is a specific indescribable flavor inherent in absolute freshness. This je ne sais quois is completely decimated when bread is produced on a large scale.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2883-778277.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2883-776540.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It is my \"Golden Apple of Eternal Desire\" this flavor chase. And I'm not talking about the $5-10 dollar loaf of artisinally crafted levain or pugliese, I am speaking here only to the plain wallflower of a girl, the whole wheat loaf for slicing, toasting and hippie sandwich making. Sometimes simple is the most difficult, or in the Bay Area, the hardest to find.\u003c/p>\n\u003cp>Because The Cheeseboard Collective treats themselves fairly they are closed on Sunday and Monday. On Saturdays the energy is high with people stocking up for the weekend. Although the clientele is predominantly comfortable shoe-wearers who seem to have made the thirty nine year old shop their town square, the atmosphere is welcoming to new people finding their way. Homemade signs list all the ingredients of the various sweet and savory breads, and custom built shelves house bakery tissue and various sizes of brown bags to to grab bread and whisk loaves away in. Some items are sold by the each, others by the pound. At the end of the day if there's anything left you can get a very good deal.\u003c/p>\n\u003cp>Bread made daily whose ingredient list does not include words we cannot pronounce means that I usually come home and slice and freeze said purchases. It's also because I have \u003ca href=\"http://www.amazon.com/gp/product/B0002I40GU/qid=1143340019/sr=8-1/ref=sr_1_1/104-6176575-4323163?%5Fencoding=UTF8&v=glance&n=284507\">the perfect toaster oven\u003c/a>. It has a \"frozen toast\" setting. Currently appearing in my freezer are the Wednesday, Friday and Saturday whole grain breads, a small dense loaf of an interesting spelt bread with farro (makes a very crunchy toast crust if you like this sort of thing), and a shiny-crusted holey sourdough.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2880-734153.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2880-732613.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Even though I have enough bread to tide me over until May I like walking over for the occasional fresh brioche knot. In the bread and pastry making world, word on the street is that a bread maker makes bready pastries and a pastry maker makes sweeter richer breads. The ingredient list for The Cheeseboard's brioche reads:\u003c/p>\n\u003cp>organic white flour, water, butter, eggs, buttermilk, cream, sugar, golden raisins, brown sugar, cinnamon, yeast, salt.\u003c/p>\n\u003cp>Obviously there is no short supply of fat here, but this bread is definately bread: chewy, dense strands wound tight with a shimmery sheen of sugar on the perfectly colored exterior and a whisper-hint of cinnamon hidden in the elbows of the internal twists.\u003c/p>\n\u003cp>The Cheeseboard Collective's offerings are a quirky ecclectic collection of breads cheesy, sour, sweet and healthful. Having moved \"to the other side\" as someone recently said, I am compiling my new local sources for daily nibbles. Stay tuned for more delicious findings from the East Bay.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Cheeseboard Collective\u003cbr>1504 Shattuck Avenue\u003cbr>Berkeley, California\u003cbr>ph# 510. 549.3183\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease112-727369.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease112-723012.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Check, Please! Bay Area is KQED's new local series featuring regular people reviewing Bay Area restaurants. \u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=98\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Episode 11:\u003c/p>\n\u003cp>1) \u003cstrong>Old Mandarin Islamic\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=105\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=110\">reviews\u003c/a> \u003c/p>\n\u003cp>2) \u003cstrong>Naomi Sushi\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=103\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=109\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=116\">recipe\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3) \u003cstrong>Woodward's Garden\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=104\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=111\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=115\">recipe\u003c/a>\u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can now \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>watch all episodes online\u003c/strong>\u003c/a>! Check out the new \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots.\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/checkplease112-727369.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease112-723012.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Check, Please! Bay Area is KQED's new local series featuring regular people reviewing Bay Area restaurants. \u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=98\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Episode 11:\u003c/p>\n\u003cp>1) \u003cstrong>Old Mandarin Islamic\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=105\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=110\">reviews\u003c/a> \u003c/p>\n\u003cp>2) \u003cstrong>Naomi Sushi\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=103\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=109\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=116\">recipe\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3) \u003cstrong>Woodward's Garden\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=104\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=111\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=115\">recipe\u003c/a>\u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can now \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>watch all episodes online\u003c/strong>\u003c/a>! Check out the new \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Lipsmacking Links",
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"content": "\u003cp>\u003ca href=\"http://www.crushpadwine.com/index.html\">\u003cb>Crushpad Winery\u003c/b>\u003c/a>\u003cbr>I know they've been around for a few years now, but I've only recently investigated just how making wine at Crushpad Winery works. Basically, Crushpad turns you into the winemaker, so whether you're from Scarsdale, San Francisco, or St. Paul, you get to make all the big decisions on your own wine. The grape, the vineyard, the harvest, the crush, the aging, and the packaging -- it's all up to you. If you think about it, it's sort of like SIM Winery or a \"Choose Your Own AdVINture\" exercise.\u003c/p>\n\u003cp>Along the way, the Crushpad folks are free with their expert guidance and can even help you promote your vanity vino. Therefore, if you don't want to keep all 25 cases to yourself, they will do things like get your fermented grapes into retail locations or submit your bottles to wine rating organizations. \u003c/p>\n\u003cp>Here's what I'm thinking: all the Bay Area Biters divide up the cost of a barrel ($3900 to $6900 for 25 cases) and come up with our very own BABernet Sauvignon. What say you?\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.thehungrycyclist.com\">Hungry Cyclist\u003c/a>\u003c/b>\u003cbr>I have become fascinated by this Brit on a bike who decided to quit his UK advertising job, fly to America, and pitch his tent along with his appetite. His goal? To cycle and eat his way across America in order to prove that American food isn't as bad as its reputation. After 243 days and 7067 miles, Tom Kevill-Davis has eaten snapping turtle stew in Minnesota and gutted his own wild turkey in Oregon. Last I checked, Tom was tasting tacos in Tijuana and trying to buy back his stolen knife from some Mexican farmers. You gotta admit, one of the best perks about this trip of his is that he can eat absolutely anything and everything.\u003c/p>\n\u003cp>Not really in search of glory or riches, Tom saved for three years to finance this trip and any money he can raise in donations along the way will go to \u003cb>\u003ca href=\"http://www.thehungrycyclist.com/donate.html\">Macmillan Cancer Relief\u003c/a>\u003c/b>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.rentmothernature.com/ostore/index.shtml\">Rent Mother Nature\u003c/a>\u003c/b>\u003cbr>It may not be nice to fool Mother Nature, but how does she feel about being rented? In my opinion, this is the ultimate foodie gift. Do you have a major food fiend in your life and want to give them the most thoughtfully delicious gift? Look no further than the purple mountains majesty and amber waves of grain we have across our fruited plain. Through Rent Mother Nature, you can lease everything from almond trees to goats to wild rice beds. \u003c/p>\n\u003cp>According to the site, this is what you get if you decide to rent a bit of Mother Nature: \u003c/p>\n\u003cblockquote>\u003cp>1 \u003cb>Lease Document:\u003c/b> Handsomely personalized with the name of your recipient, the handsome parchment-look certificate is beautifully illustrated and embossed with a gold seal. It is sent to your recipient at the time the lease is ordered along with an illustrated Announcement Folder (including a gift message from you) describing the program you selected. You can also choose to have the Lease sent to you for personal presentation.\u003c/p>\n\u003cp>\u003cb>2 Progress Reports:\u003c/b> As the crop is nurtured informative, entertaining, homespun newsletters build anticipation for the harvest. As a humorous option we'll even go out and take an action photo of your tree, hive, cow, sheep, or field hard at work and mail it with one of the Progress Reports.\u003c/p>\n\u003cp>\u003cb>3 Harvest:\u003c/b> The grand finale, delivered right to the door, of fresh natural products. Yields are guaranteed, along with your complete satisfaction. We do all the work and you get all the raves (while helping America's family farms and craftsmen).\u003c/p>\u003c/blockquote>\n\u003cp>I just love this idea so much I want to give it to everyone I know. More unique than the usual fruit, wine, beer, or cheese-of-the-month club, this gift allows you send carefully raised delicacies that your nearest and dearest might not otherwise be able to get their hands on. Rent an oyster bed and send 4 dozen of the salty Puget Sound suckers to Aunt Eunice in Nebraska; Sister Hortense in Minnesota would love 7 1/2 pounds of Maine lobsters; And how about thanking Professor Keckler in Boston for all his wise counsel with 12-25 Georgian peaches (the number depends on whether you rent a branch or the whole tree).\u003c/p>\n\u003cp>It's the romantic in me that almost wants the old fashioned, \"beautifully illustrated\" lease even more than the gift that follows. Now, if you love this idea but don't want to do the food route because your recipient doesn't eat or something, you can rent a fluffy sheep and net them a pure virgin wool blanket.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.fallenfruit.org\">Fallen Fruit\u003c/a>\u003c/b>\u003cbr>Capitalizing on a forgotten L.A. law that makes all sidewalk-overhanging fruit fair game for public collection and consumption, three profs at CalArts have embarked on a project to make \"fallen fruit\" accessible to the general public. By providing online maps that show interested parties where to get their free avocados, loquats, and figs, Austin Young, Matias Viegener, and Dave Burns have turned certain L.A. neighborhoods into veritable supermarkets. Considering they have big plans to infiltrate Brooklyn in order to show those denizens where to get their hungry hands on trashed day-old bread and edible restaurant spoils, could showing wine countrymen how to access undrunk bottles of tasting room wine be far behind?\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.crushpadwine.com/index.html\">\u003cb>Crushpad Winery\u003c/b>\u003c/a>\u003cbr>I know they've been around for a few years now, but I've only recently investigated just how making wine at Crushpad Winery works. Basically, Crushpad turns you into the winemaker, so whether you're from Scarsdale, San Francisco, or St. Paul, you get to make all the big decisions on your own wine. The grape, the vineyard, the harvest, the crush, the aging, and the packaging -- it's all up to you. If you think about it, it's sort of like SIM Winery or a \"Choose Your Own AdVINture\" exercise.\u003c/p>\n\u003cp>Along the way, the Crushpad folks are free with their expert guidance and can even help you promote your vanity vino. Therefore, if you don't want to keep all 25 cases to yourself, they will do things like get your fermented grapes into retail locations or submit your bottles to wine rating organizations. \u003c/p>\n\u003cp>Here's what I'm thinking: all the Bay Area Biters divide up the cost of a barrel ($3900 to $6900 for 25 cases) and come up with our very own BABernet Sauvignon. What say you?\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.thehungrycyclist.com\">Hungry Cyclist\u003c/a>\u003c/b>\u003cbr>I have become fascinated by this Brit on a bike who decided to quit his UK advertising job, fly to America, and pitch his tent along with his appetite. His goal? To cycle and eat his way across America in order to prove that American food isn't as bad as its reputation. After 243 days and 7067 miles, Tom Kevill-Davis has eaten snapping turtle stew in Minnesota and gutted his own wild turkey in Oregon. Last I checked, Tom was tasting tacos in Tijuana and trying to buy back his stolen knife from some Mexican farmers. You gotta admit, one of the best perks about this trip of his is that he can eat absolutely anything and everything.\u003c/p>\n\u003cp>Not really in search of glory or riches, Tom saved for three years to finance this trip and any money he can raise in donations along the way will go to \u003cb>\u003ca href=\"http://www.thehungrycyclist.com/donate.html\">Macmillan Cancer Relief\u003c/a>\u003c/b>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.rentmothernature.com/ostore/index.shtml\">Rent Mother Nature\u003c/a>\u003c/b>\u003cbr>It may not be nice to fool Mother Nature, but how does she feel about being rented? In my opinion, this is the ultimate foodie gift. Do you have a major food fiend in your life and want to give them the most thoughtfully delicious gift? Look no further than the purple mountains majesty and amber waves of grain we have across our fruited plain. Through Rent Mother Nature, you can lease everything from almond trees to goats to wild rice beds. \u003c/p>\n\u003cp>According to the site, this is what you get if you decide to rent a bit of Mother Nature: \u003c/p>\n\u003cblockquote>\u003cp>1 \u003cb>Lease Document:\u003c/b> Handsomely personalized with the name of your recipient, the handsome parchment-look certificate is beautifully illustrated and embossed with a gold seal. It is sent to your recipient at the time the lease is ordered along with an illustrated Announcement Folder (including a gift message from you) describing the program you selected. You can also choose to have the Lease sent to you for personal presentation.\u003c/p>\n\u003cp>\u003cb>2 Progress Reports:\u003c/b> As the crop is nurtured informative, entertaining, homespun newsletters build anticipation for the harvest. As a humorous option we'll even go out and take an action photo of your tree, hive, cow, sheep, or field hard at work and mail it with one of the Progress Reports.\u003c/p>\n\u003cp>\u003cb>3 Harvest:\u003c/b> The grand finale, delivered right to the door, of fresh natural products. Yields are guaranteed, along with your complete satisfaction. We do all the work and you get all the raves (while helping America's family farms and craftsmen).\u003c/p>\u003c/blockquote>\n\u003cp>I just love this idea so much I want to give it to everyone I know. More unique than the usual fruit, wine, beer, or cheese-of-the-month club, this gift allows you send carefully raised delicacies that your nearest and dearest might not otherwise be able to get their hands on. Rent an oyster bed and send 4 dozen of the salty Puget Sound suckers to Aunt Eunice in Nebraska; Sister Hortense in Minnesota would love 7 1/2 pounds of Maine lobsters; And how about thanking Professor Keckler in Boston for all his wise counsel with 12-25 Georgian peaches (the number depends on whether you rent a branch or the whole tree).\u003c/p>\n\u003cp>It's the romantic in me that almost wants the old fashioned, \"beautifully illustrated\" lease even more than the gift that follows. Now, if you love this idea but don't want to do the food route because your recipient doesn't eat or something, you can rent a fluffy sheep and net them a pure virgin wool blanket.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.fallenfruit.org\">Fallen Fruit\u003c/a>\u003c/b>\u003cbr>Capitalizing on a forgotten L.A. law that makes all sidewalk-overhanging fruit fair game for public collection and consumption, three profs at CalArts have embarked on a project to make \"fallen fruit\" accessible to the general public. By providing online maps that show interested parties where to get their free avocados, loquats, and figs, Austin Young, Matias Viegener, and Dave Burns have turned certain L.A. neighborhoods into veritable supermarkets. Considering they have big plans to infiltrate Brooklyn in order to show those denizens where to get their hungry hands on trashed day-old bread and edible restaurant spoils, could showing wine countrymen how to access undrunk bottles of tasting room wine be far behind?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDTheHealthyJewishCookbook.png\">\u003cbr>I confess. When I first came upon this cookbook I barely gave it a look. While the subtitle \"100 delicious recipes from around the world\" sounded great-- \"Healthy Jewish\" in \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1583941509/kqedorg-20\">The Healthy Jewish Cookbook\u003c/a>\u003c/b> concerned me. So here's the deal, I'm Jewish but not very fond of what I know of as Jewish cuisine. My general impression is that Jewish food is heavy, bland, often overcooked and fattening. Healthy food on the other hand sounds dull, unsubstantial, undercooked and fat free. To top it all off, the book is written by a British writer. I won't even go near that stereotype. Needless to say I'm glad I gave the book a second look.\u003c/p>\n\u003cp>Michael van Straten may be unfamiliar to American audiences but he's probably more well-known to the British. A prominent health journalist and practitioner, van Straten has written around 30 books and has run a health radio program for about 30 years. He begins the book with a delightful story of how his parents met and a bit about his upbringing. Though his family is European, he looks far beyond the Eastern European cuisine so many American Jews are familiar with to explore the fusion cuisine that came of the diaspora. \u003c/p>\n\u003cp>The recipes themselves come from all around the globe--all parts of Europe, the Mediterranean to Persia, the Middle East, North Africa and the Far East. The flavors and colors are vibrant and excite the senses. He reconfigures some less than healthy recipes but mostly the recipes are delicious first, healthy second and just happen to be popular with Jews, somewhere in the world. Most recipes come with a \"health note\" that points out the health benefits associated with the ingredients. Risotto, couscous and smoked haddock all find there way into recipes. My only complaint is that while there is a section devoted to Jewish holidays, a section of recipes specifically for holidays would have made the book easier to navigate. \u003c/p>\n\u003cp>This recipe would certainly perk up a Passover seder. Recipe reprinted courtesy of of Frog, Ltd. \u003cb>\u003ca href=\"http://northatlanticbooks.com/\">North Atlantic Books\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/orangeolive.png\">\u003cbr>\u003cb>Olive and Orange Salad\u003c/b>\u003cbr>Serves 4\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Jews were the earliest cultivators of citrus fruits. Olives have been cultivated for at least 5,000 year, and they're part of Jewish biblical history. Widely used in Sephardic cuisine, this salad is a favorite in Israel, although its origins are probably north African. \u003c/p>\n\u003cp>4 oranges, peeled and sliced horizontally \u003cbr>About 18 black olives, pitted and cut in half\u003cbr>Juice of 1 lemon\u003cbr>1/4 cup extra virgin olive oil\u003cbr>1 garlic clove, very finely chopped\u003cbr>1 teaspoon finely chopped mint\u003cbr>1/2 teaspoon cumin\u003cbr>1/2 teaspoon paprika, plus 2 pinches for serving\u003c/p>\n\u003cp>Method\u003cbr>Put the oranges into a serving bowl. Scatter the olives over the oranges. Whisk together the lemon juice, olive oil, garlic, mint, cumin, and paprika. Pour the dressing over the salad, adding 2 pinches of paprika for serving. \u003c/p>\n\u003cp>Health Note\u003cbr>This recipe combines the taste and vitamin C of oranges with the bitter flavors of olives. Because they're such a good source of oil, olive are often thought to be fattening, but this isn't the case: 18 olives contain only 60 calories, but they provide vitamin E and lots of protective antioxidants.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For another recipe from the book, Cinnamon Ball cookies, also a Passover friendly treat, head over to \u003cb>\u003ca href=\"http://cookingwithamy.blogspot.com/2006/03/cinnamon-balls-recipe.html\">Cooking with Amy\u003c/a>\u003c/b>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDTheHealthyJewishCookbook.png\">\u003cbr>I confess. When I first came upon this cookbook I barely gave it a look. While the subtitle \"100 delicious recipes from around the world\" sounded great-- \"Healthy Jewish\" in \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1583941509/kqedorg-20\">The Healthy Jewish Cookbook\u003c/a>\u003c/b> concerned me. So here's the deal, I'm Jewish but not very fond of what I know of as Jewish cuisine. My general impression is that Jewish food is heavy, bland, often overcooked and fattening. Healthy food on the other hand sounds dull, unsubstantial, undercooked and fat free. To top it all off, the book is written by a British writer. I won't even go near that stereotype. Needless to say I'm glad I gave the book a second look.\u003c/p>\n\u003cp>Michael van Straten may be unfamiliar to American audiences but he's probably more well-known to the British. A prominent health journalist and practitioner, van Straten has written around 30 books and has run a health radio program for about 30 years. He begins the book with a delightful story of how his parents met and a bit about his upbringing. Though his family is European, he looks far beyond the Eastern European cuisine so many American Jews are familiar with to explore the fusion cuisine that came of the diaspora. \u003c/p>\n\u003cp>The recipes themselves come from all around the globe--all parts of Europe, the Mediterranean to Persia, the Middle East, North Africa and the Far East. The flavors and colors are vibrant and excite the senses. He reconfigures some less than healthy recipes but mostly the recipes are delicious first, healthy second and just happen to be popular with Jews, somewhere in the world. Most recipes come with a \"health note\" that points out the health benefits associated with the ingredients. Risotto, couscous and smoked haddock all find there way into recipes. My only complaint is that while there is a section devoted to Jewish holidays, a section of recipes specifically for holidays would have made the book easier to navigate. \u003c/p>\n\u003cp>This recipe would certainly perk up a Passover seder. Recipe reprinted courtesy of of Frog, Ltd. \u003cb>\u003ca href=\"http://northatlanticbooks.com/\">North Atlantic Books\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/orangeolive.png\">\u003cbr>\u003cb>Olive and Orange Salad\u003c/b>\u003cbr>Serves 4\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jews were the earliest cultivators of citrus fruits. Olives have been cultivated for at least 5,000 year, and they're part of Jewish biblical history. Widely used in Sephardic cuisine, this salad is a favorite in Israel, although its origins are probably north African. \u003c/p>\n\u003cp>4 oranges, peeled and sliced horizontally \u003cbr>About 18 black olives, pitted and cut in half\u003cbr>Juice of 1 lemon\u003cbr>1/4 cup extra virgin olive oil\u003cbr>1 garlic clove, very finely chopped\u003cbr>1 teaspoon finely chopped mint\u003cbr>1/2 teaspoon cumin\u003cbr>1/2 teaspoon paprika, plus 2 pinches for serving\u003c/p>\n\u003cp>Method\u003cbr>Put the oranges into a serving bowl. Scatter the olives over the oranges. Whisk together the lemon juice, olive oil, garlic, mint, cumin, and paprika. Pour the dressing over the salad, adding 2 pinches of paprika for serving. \u003c/p>\n\u003cp>Health Note\u003cbr>This recipe combines the taste and vitamin C of oranges with the bitter flavors of olives. Because they're such a good source of oil, olive are often thought to be fattening, but this isn't the case: 18 olives contain only 60 calories, but they provide vitamin E and lots of protective antioxidants.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For another recipe from the book, Cinnamon Ball cookies, also a Passover friendly treat, head over to \u003cb>\u003ca href=\"http://cookingwithamy.blogspot.com/2006/03/cinnamon-balls-recipe.html\">Cooking with Amy\u003c/a>\u003c/b>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/freemonttangerines-756425.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/freemonttangerines-750817.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ci>... And this is Laura Avery with the market report.\u003c/i>\u003c/p>\n\u003cp>I listen to those words every week as Laura Avery reports from the Wednesday \u003ca href=\"http://santa-monica.org/farmers_market/\">Santa Monica Farmers' Market\u003c/a>. KCRW has a wonderful podcast called \u003ca href=\"http://www.kcrw.com/cgi-bin/db/kcrw.pl?show_code=gf&tmplt_type=Program\">Good Food\u003c/a> and each week it begins with Market Director Laura Avery talking about what's in season and interviewing farmers. Even though I don't live in the area, it's fun to hear the seasons change and compare their seasonality to our seasonality.\u003c/p>\n\u003cp>I have been in Southern California a few times recently for work, and when a friend called and invited me to attend the Saturday Santa Monica market, I jumped at the chance. Having heard the market report every week predisposed me to a need to check out this market. The weather had been wild. Rain, hail, and general deluge had taken over the Southland for days and driving to Santa Monica that morning, I was concerned that I didn't have the right clothes to be walking around the farmer's market in a downpour. Arriving at Third and Arizona, however, the skies were clear and Santa Monica was bathed in bright light and blue skies.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/herbs-736280.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/herbs-731543.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Santa Monica has several farmers' markets during the week, with the Wednesday market being their largest. The Saturday Downtown Market is about the same size as our Berkeley Saturday Market.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/avocadoes-764046.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/avocadoes-760607.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>To me, the main difference between southern California farmers' markets and our Bay Area markets is that they have farmers from the San Diego region and we have farmers from points north of the Bay. We both get farmers from the Central Valley and Central Coast. Due to this difference, the Santa Monica Market featured many different types of avocadoes and lots of citrus.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/organicsigns-749051.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/organicsigns-745341.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The market is organized in a way I have never seen before: All organic vendors are grouped together in one portion of the market, marked by signs indicating \"You are now entering the certified organic section.\" An interesting approach, and in some ways I appreciated not having to check with each vendor to see who was organic. Personally, I would love to see markets arranged according to farm distance from the market, with a special place or indicator for farmers who are less than 100 miles away from the market.\u003c/p>\n\u003cp>Kowalke Family Farms featured sprouts and greens, and we picked up some fresh peanuts to snack on while we walked through the market. Fresh raw peanuts are much more like raw peas in their consistency, and they were delicious to eat out of hand. The stand also had sprouted wheat, raw black beans, and other fun treats to taste. I encouraged Rachel to purchase pea sprouts, as I had recently become enamored of their preparation at \u003ca href=\"http://www.kqed.org/weblog/food/2005/12/leaning-tower-of-isa.jsp\">Isa restaurant\u003c/a> here in San Francisco.\u003c/p>\n\u003cp>In addition to traditional fruits and vegetables, the market had vendors selling plants, buffalo, and raw milk.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gerberdaisies-747622.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/gerberdaisies-743969.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Since I was travelling, I didn't get to do any substantive shopping, but I picked up some wonderful tangerines and some beautiful gerber daisies for my grandmother. I look forward to the next time I can visit this market and Santa Monica's other farmers' markets as well.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://santa-monica.org/farmers_market/\">Saturday Downtown Farmer's Market\u003c/a>\u003cbr>City of Santa Monica\u003cbr>Arizona Ave and Third Street\u003cbr>Year-round, 8:30 am - 1:00 pm\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Santa Monica has several farmers' markets during the week, with the Wednesday market being their largest. The Saturday Downtown Market is about the same size as our Berkeley Saturday Market.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/avocadoes-764046.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/avocadoes-760607.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>To me, the main difference between southern California farmers' markets and our Bay Area markets is that they have farmers from the San Diego region and we have farmers from points north of the Bay. We both get farmers from the Central Valley and Central Coast. Due to this difference, the Santa Monica Market featured many different types of avocadoes and lots of citrus.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/organicsigns-749051.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/organicsigns-745341.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The market is organized in a way I have never seen before: All organic vendors are grouped together in one portion of the market, marked by signs indicating \"You are now entering the certified organic section.\" An interesting approach, and in some ways I appreciated not having to check with each vendor to see who was organic. Personally, I would love to see markets arranged according to farm distance from the market, with a special place or indicator for farmers who are less than 100 miles away from the market.\u003c/p>\n\u003cp>Kowalke Family Farms featured sprouts and greens, and we picked up some fresh peanuts to snack on while we walked through the market. Fresh raw peanuts are much more like raw peas in their consistency, and they were delicious to eat out of hand. The stand also had sprouted wheat, raw black beans, and other fun treats to taste. I encouraged Rachel to purchase pea sprouts, as I had recently become enamored of their preparation at \u003ca href=\"http://www.kqed.org/weblog/food/2005/12/leaning-tower-of-isa.jsp\">Isa restaurant\u003c/a> here in San Francisco.\u003c/p>\n\u003cp>In addition to traditional fruits and vegetables, the market had vendors selling plants, buffalo, and raw milk.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gerberdaisies-747622.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/gerberdaisies-743969.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Since I was travelling, I didn't get to do any substantive shopping, but I picked up some wonderful tangerines and some beautiful gerber daisies for my grandmother. I look forward to the next time I can visit this market and Santa Monica's other farmers' markets as well.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://santa-monica.org/farmers_market/\">Saturday Downtown Farmer's Market\u003c/a>\u003cbr>City of Santa Monica\u003cbr>Arizona Ave and Third Street\u003cbr>Year-round, 8:30 am - 1:00 pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>I don't usually get cravings for food. (Though this morning, the cornmeal pancakes at Just For You were a necessity.) If we're going out to dinner, being asked what I feel like eating is one of the most irritating questions. I. Don't. Know. How can I be expected to pick just one of the thousands of delicious food items all over the city? It's too overwhelming; there's too much choice. \u003c/p>\n\u003cp>When faced with such a dreadful freedom, I'm forced to compartmentalize. It's hard to find a perfect restaurant. What's not hard to pinpoint is perfect dishes -- or, let's say, dishes that satisfy a specific need, at a specific time and place (oh, the damage that relativity has done!). While I may lust hungrily after the bread at \u003ca href=\"http://www.blueplatesf.com/\">\u003cb>Blue Plate\u003c/b>\u003c/a> -- warm from the oven, crisped perfectly on top and flecked with rosemary -- I've become bored with their barely changing menu. The grilled hearts of romaine salad was once a no-fail destination dish for me. When I was there a couple of weeks ago, the winter version -- with blue cheese and Granny Smith apples -- was over-dressed and mediocre. Disappointment burns. Oh, how it burns. \u003c/p>\n\u003cp>Two dishes at two different restaurants have recently infected my consciousness: the relleno negro de pavo at Mi Lindo Yucatan (401 Valencia, at 15th St.) and the samusa soup at \u003ca href=\"http://www.burmasuperstar.com/\">\u003cb>Burma Superstar\u003c/b>\u003c/a> (309 Clement at 4th Ave.). There are similarities to the dishes, especially in their somewhat overwrought spicing, and I wonder what that indicates about my taste. Come to your own conclusions. \u003c/p>\n\u003cp>Mi Lindo Yucatan is an extremely friendly place and generally a pleasure to visit. But I'm not reviewing the restaurants, I just want to talk about these two dishes. The mole comes in a big dish, and it's not so pretty to look at -- pale shreds of turkey and a few rounds of turkey sausage swimming in an inky black sauce. The sauce is thin but so very rich, redolent of a warm combination of chiles -- habanero, passila, and jalapeno, I think. I could just drink up the sauce -- the meat, in this case, just serves as a vehicle to convey the sauce to my mouth. Plus tortillas, which I suppose are the real vehicle -- so the turkey is, actually, the axle, or the wheels. The steering wheel? I have no use for metaphors; all I need is the sauce. And a hot car.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/burma-757325.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/burma-753432.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I had avoided the crowds outside \u003ca href=\"http://blogs.kqed.org/food/?p=40\">\u003cb>Burma Superstar\u003c/b>\u003c/a> for years, even when I lived in that neighborhood -- preferring any of the other wonderful restaurants in the area (hello, Szechuan Trenz Spices II! I love you.). Burma Superstar needs not a shred more publicity. Nor does the samusa soup -- it's long been touted as one of the stars of the Superstar. I second that. The soup consists of vegetarian samusas -- fried pillows of lentils, potatoes, and falafel -- that are broken up and introduced to a vegetarian curry broth that holds deep mysteries. It's thick and has a slight heat, laced with spices and ribbons of cabbage. The samusa wrapping soaks up the broth but remains toothsome while the lentil and falafel filling provides further textural delights. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Both the relleno negro and the samusa soup are winter dishes, perfect comfort for the cold, wet weather. Both are worthy of craving. Freedom is now less dreadful.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I don't usually get cravings for food. (Though this morning, the cornmeal pancakes at Just For You were a necessity.) If we're going out to dinner, being asked what I feel like eating is one of the most irritating questions. I. Don't. Know. How can I be expected to pick just one of the thousands of delicious food items all over the city? It's too overwhelming; there's too much choice. \u003c/p>\n\u003cp>When faced with such a dreadful freedom, I'm forced to compartmentalize. It's hard to find a perfect restaurant. What's not hard to pinpoint is perfect dishes -- or, let's say, dishes that satisfy a specific need, at a specific time and place (oh, the damage that relativity has done!). While I may lust hungrily after the bread at \u003ca href=\"http://www.blueplatesf.com/\">\u003cb>Blue Plate\u003c/b>\u003c/a> -- warm from the oven, crisped perfectly on top and flecked with rosemary -- I've become bored with their barely changing menu. The grilled hearts of romaine salad was once a no-fail destination dish for me. When I was there a couple of weeks ago, the winter version -- with blue cheese and Granny Smith apples -- was over-dressed and mediocre. Disappointment burns. Oh, how it burns. \u003c/p>\n\u003cp>Two dishes at two different restaurants have recently infected my consciousness: the relleno negro de pavo at Mi Lindo Yucatan (401 Valencia, at 15th St.) and the samusa soup at \u003ca href=\"http://www.burmasuperstar.com/\">\u003cb>Burma Superstar\u003c/b>\u003c/a> (309 Clement at 4th Ave.). There are similarities to the dishes, especially in their somewhat overwrought spicing, and I wonder what that indicates about my taste. Come to your own conclusions. \u003c/p>\n\u003cp>Mi Lindo Yucatan is an extremely friendly place and generally a pleasure to visit. But I'm not reviewing the restaurants, I just want to talk about these two dishes. The mole comes in a big dish, and it's not so pretty to look at -- pale shreds of turkey and a few rounds of turkey sausage swimming in an inky black sauce. The sauce is thin but so very rich, redolent of a warm combination of chiles -- habanero, passila, and jalapeno, I think. I could just drink up the sauce -- the meat, in this case, just serves as a vehicle to convey the sauce to my mouth. Plus tortillas, which I suppose are the real vehicle -- so the turkey is, actually, the axle, or the wheels. The steering wheel? I have no use for metaphors; all I need is the sauce. And a hot car.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/burma-757325.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/burma-753432.jpg\" 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>I had avoided the crowds outside \u003ca href=\"http://blogs.kqed.org/food/?p=40\">\u003cb>Burma Superstar\u003c/b>\u003c/a> for years, even when I lived in that neighborhood -- preferring any of the other wonderful restaurants in the area (hello, Szechuan Trenz Spices II! I love you.). Burma Superstar needs not a shred more publicity. Nor does the samusa soup -- it's long been touted as one of the stars of the Superstar. I second that. The soup consists of vegetarian samusas -- fried pillows of lentils, potatoes, and falafel -- that are broken up and introduced to a vegetarian curry broth that holds deep mysteries. It's thick and has a slight heat, laced with spices and ribbons of cabbage. The samusa wrapping soaks up the broth but remains toothsome while the lentil and falafel filling provides further textural delights. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Both the relleno negro and the samusa soup are winter dishes, perfect comfort for the cold, wet weather. Both are worthy of craving. Freedom is now less dreadful.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Le printemps est arrivé!",
"title": "Le printemps est arrivé!",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_turnips1-715629.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_turnips1-711824.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Spring has arrived! ...and not a moment too soon! After months and months and months of gray skies, rain, hail, snow and below freezing temperatures, I wasn't sure if I was living in Paris or the Artic circle. Last week, the sun generously decided to end its hibernation and let its warming rays begin to thaw this part of the world. The temperatures still hover near freezing, but there is something about a vibrant blue sky that shaves a bit of chill off the cold.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_place_monge-793149.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_place_monge-788800.jpg\" border=\"0\" alt=\"\">\u003c/a> \u003c/p>\n\u003cp>So in honor of the arrival of spring, a quintessential springtime French stew celebrating the beautiful spring vegetables, Navarin Printanier. But first, we must shop for our spring vegetables and what better place than my little farmers market at Place Monge if for no other reason than it is across the street and I am terribly lazy...\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_carrots-776466.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_carrots-773136.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_peppers_multi-777848.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_peppers_multi-774017.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The arrival of turnips at the market presage the arrival of spring and bring with it their sweet characteristic flavor. Rumor has it they hail from Ancient Greece and were brought to Europe from Northern Africa where they grow wild. In France, cave drawings depict turnips in clay pots. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_mushrooms1-764537.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_mushrooms1-761897.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_pumpkin2_300-796825.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_pumpkin2_300-792776.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>They were originally a peasant food, not worthy of noble consumption, however someone in the royal court must have snitched a bite from his servant in a moment of hunger and voila, the lowly turnip became a regal legume and they served them braised, glazed, fried and smothered in honey. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_turnips2-708448.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_turnips2-705844.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_clementines-709167.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_clementines-702098.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>According to \u003ca href=\"http://chezsophie.com/food.htm\">\u003cstrong>Chez Sophie\u003c/strong>\u003c/a>, the name \"navarin has nothing to do with sheep. It is widely believed that the name navarin is a reference to the Battle of Navarino on October 20, 1827, in which British, French and Russian ships sank the Turkish and Egyptian fleet during the Greek War of Independence. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_eggplant-743627.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_eggplant-735852.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_spring_onions-793585.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_spring_onions-790685.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>There is, however, no detectable connection between that sea battle and French mutton stew, and the dish was invented long before 1827. It's more likely that the name derives from navet -- the French word for turnip, because early recipes prominently featured turnips...\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_celeriac-724920.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_celeriac-722246.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_persimmons-700174.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_persimmons-797299.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>In French cuisine, turnips (navets) are an key ingredient in certain recipes such as pot-au-feu in the winter and navarin printanier in the spring. Printanier refers to the garniture, in this case the spring vegetables. It is also named Navarin d'Agneau (lamb stew) or Navarin d'Agneau Printanier...all the same. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_garlic-777357.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_garlic-773954.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_radishes-716475.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_radishes-713940.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The traditional French recipe calls for the carrots, turnips and potatoes to be cut and shaped into little footballs. This process is called \"tournage\" (tour-nazh) or turning the vegetables and the size required is called \"cocotte\" which is 5 cm long by 1.5 cm thick (1/2\" x 2\"). \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_herbs2-736850.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_herbs2-733412.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_melons-778644.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_melons-775540.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I am without question tournage-impaired because no matter how many turnips I practiced on, I could not make a perfect 7-sided football but more of a mutated soccer ball (see pic below) and I'd invariably end up with a cramped hand and shriveled, cut fingers. Chef Pascal so patiently tried to help me get this but finally even he had to give up. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_herbes-753859.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_herbes-749292.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_mushrooms2-741065.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_mushrooms2-738287.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>So...unless you are a veritable tournage savant, I would cut them into equal sized sticks of about 1/2\" x 2\", as you like and whatever is easiest. Unless you are a chef at the George V or Le Crillon, you probably won't have much need for cutting your vegetables into little footballs but give it a try once. You could even take a melon baller to your turnips and potatoes and simply trim baby carrots with your peeler. \u003c/p>\n\u003cp>\u003cstrong>Navarin Printanier\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_navarin-printanier-798934.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_navarin-printanier-796269.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>For the meat:\u003c/p>\n\u003cp>1.5 lb lamb -- shoulder or leg cut into 1.5\" cubes (approx 1 oz) and seasoned with salt, pepper\u003cbr>vegetable oil (or very light-favored olive oil)\u003cbr>1/2 carrot -- roughly chopped for mirepoix\u003cbr>1/4 onion -- roughly chopped for mirepoix\u003cbr>1/2 celery stalk -- roughly chopped for mirepoix\u003cbr>2 ea garlic cloves -- peels removed\u003cbr>1 tbsp tomato paste\u003cbr>20 g flour (3/4 oz)\u003cbr>1 bouquet garni\u003c/p>\n\u003cp>For the printanier garniture (spring vegetables):\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_veggies2-778369.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_veggies2-774618.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>8 baby carrots (4 large carrots)\u003cbr>4 turnips\u003cbr>12 spring onions -- whites only, root trimmed, peeled (or 1 or those little mesh bags labeled pearl onions)\u003cbr>butter\u003cbr>2 oz haricots verts (string beans) -- cut approx 2 inches long\u003cbr>2 oz green peas\u003cbr>8 sm waxy potatoes \u003cbr>10 parsley springs -- finely chopped for garnish\u003cbr>sea salt, freshly ground pepper\u003c/p>\n\u003cp>Cook the meat:\u003c/p>\n\u003cp>1. heat oven to 350F / 175C. \u003c/p>\n\u003cp>2. using an oven-safe pot, add a swirl of oil and heat over medium flame. brown the cubes of meat, working in batches. don't overcrowd the pan or burn the \"sucs\" which are those little bits that get stuck to the pan and have *all* the intense flavor. set the browned meat aside in a bowl.\u003c/p>\n\u003cp>3. pour off the oil from the pan and add the \"mirepoix\" of carrots, celery and onion. cook for a few minutes, adding the garlic at the end so it doesn't burn.\u003c/p>\n\u003cp>4. turn the heat to low, add the meat back to the pan and \"singer\" (sahn-zhay) which is to sprinkle to flour over the pan that has some fat in it in order to make a type of roux or thickener. stir with a flat topped wooden spoon \u003ca href=\"http://www.amazon.com/exec/obidos/redirect?link_code=ur2&tag=cucinatestaro-20&camp=1789&creative=9325&path=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fproduct%2FB000AOFLDM%2Fqid%3D1142705785%2Fsr%3D1-4%2Fref%3Dsr_1_4%3F%255Fencoding%3DUTF8%26s%3Dkitchen%26v%3Dglance%26n%3D284507\">flat topped wooden spoon\u003c/a>\u003cimg src=\"http://www.assoc-amazon.com/e/ir?t=cucinatestaro-20&l=ur2&o=1\" width=\"1\" height=\"1\" border=\"0\" alt=\"\">. cook for approx 5 minutes in order to ensure the raw flour taste is cooked out and the mirepoix are a bit caramelized.\u003c/p>\n\u003cp>5. add the tomato paste and stir.\u003c/p>\n\u003cp>6. add water to cover (the real french way is to add veal stock so if you happen to have some sitting in your freezer, good on ya' mate!), add a pinch of salt, a grind of pepper, stir to combine and bring to a boil. \u003c/p>\n\u003cp>7. skim the fat off and take off the heat. cover with foil and place in the preheated oven. cook for approx 1 hour. stir every 15 minutes and don't let the liquid boil or the meat will toughen and overcook. \u003c/p>\n\u003cp>while the meet is cooking, prepare the garniture:\u003c/p>\n\u003cp>8. cook the string beans and peas separately in boiling salted water until just done. remove to bowl and set aside.\u003c/p>\n\u003cp>9. blanch the potatoes: start the potatoes in cold water then, bring to a boil and cook until just done, then drop in ice water to stop the cooking. remove to bowl and set aside.\u003c/p>\n\u003cp>10. cook the carrots and turnips separately in a saute pan \"glacer a blanc\" or glazed white. put one layer of carrots (and turnips) in a pot and cover with water half way up the sides of the vegetables. add a tablespoon of butter and a pinch of salt. you can either cover with a too large lid (to let the steam escape) or cut a circle of parchment paper the diameter of the pot with a small hold in the middle. bring to a boil, reduce the heat to low and cook until the vegetables are tender and lightly glazed (from the butter) but not caramelized. season with salt and pepper.\u003c/p>\n\u003cp>11. cook the spring onions in a saute pan \"glacer a brun\". cook as above in step #10 but replace the pinch of salt with a pinch of sugar and when the onions are just turning tender, remove the lid, turn up heat to medium and let the onions caramelize. set aside. \u003c/p>\n\u003cp>now back to the meat which should be cooked by now:\u003c/p>\n\u003cp>12. when the meet is tender, strain and separate the meat. keep the meat covered and warm and discard the vegetables. KEEP THE LIQUID!\u003c/p>\n\u003cp>13. skim the fat from the liquid, as much as you can, and reduce over medium heat to about half. this should concentrate the flavor and make a light sauce. if it is too watery, combine 1 T soft butter and 1 T flour (this is called a beurre manie - a thickener) and stir in. ensure the raw flour taste is cooked out. taste for seasoning and add salt and pepper as needed.\u003c/p>\n\u003cp>14. add the sauteed lamb and potatoes to the liquid and heat thoroughly. then add the carrots, pearl onions and turnips and heat through. \u003c/p>\n\u003cp>15. drop the green beans and peas into boiling water for just a moment to heat them through. \u003c/p>\n\u003cp>16. to serve, plate the meat and vegetable stew, then garnish with the string beans, peas and chopped parsley. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Bon appetit and cheers!\u003c/p>\n\n",
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"description": "Spring has arrived! …and not a moment too soon! After months and months and months of gray skies, rain, hail, snow and below freezing temperatures, I wasn’t sure if I was living in Paris or the Artic circle. Last week, the sun generously decided to end its hibernation and let its warming rays begin to",
"title": "Le printemps est arrivé! | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_turnips1-715629.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_turnips1-711824.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Spring has arrived! ...and not a moment too soon! After months and months and months of gray skies, rain, hail, snow and below freezing temperatures, I wasn't sure if I was living in Paris or the Artic circle. Last week, the sun generously decided to end its hibernation and let its warming rays begin to thaw this part of the world. The temperatures still hover near freezing, but there is something about a vibrant blue sky that shaves a bit of chill off the cold.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_place_monge-793149.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_place_monge-788800.jpg\" border=\"0\" alt=\"\">\u003c/a> \u003c/p>\n\u003cp>So in honor of the arrival of spring, a quintessential springtime French stew celebrating the beautiful spring vegetables, Navarin Printanier. But first, we must shop for our spring vegetables and what better place than my little farmers market at Place Monge if for no other reason than it is across the street and I am terribly lazy...\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_carrots-776466.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_carrots-773136.jpg\" 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>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_peppers_multi-777848.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_peppers_multi-774017.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The arrival of turnips at the market presage the arrival of spring and bring with it their sweet characteristic flavor. Rumor has it they hail from Ancient Greece and were brought to Europe from Northern Africa where they grow wild. In France, cave drawings depict turnips in clay pots. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_mushrooms1-764537.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_mushrooms1-761897.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_pumpkin2_300-796825.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_pumpkin2_300-792776.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>They were originally a peasant food, not worthy of noble consumption, however someone in the royal court must have snitched a bite from his servant in a moment of hunger and voila, the lowly turnip became a regal legume and they served them braised, glazed, fried and smothered in honey. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_turnips2-708448.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_turnips2-705844.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_clementines-709167.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_clementines-702098.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>According to \u003ca href=\"http://chezsophie.com/food.htm\">\u003cstrong>Chez Sophie\u003c/strong>\u003c/a>, the name \"navarin has nothing to do with sheep. It is widely believed that the name navarin is a reference to the Battle of Navarino on October 20, 1827, in which British, French and Russian ships sank the Turkish and Egyptian fleet during the Greek War of Independence. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_eggplant-743627.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_eggplant-735852.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_spring_onions-793585.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_spring_onions-790685.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>There is, however, no detectable connection between that sea battle and French mutton stew, and the dish was invented long before 1827. It's more likely that the name derives from navet -- the French word for turnip, because early recipes prominently featured turnips...\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_celeriac-724920.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_celeriac-722246.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_persimmons-700174.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_persimmons-797299.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>In French cuisine, turnips (navets) are an key ingredient in certain recipes such as pot-au-feu in the winter and navarin printanier in the spring. Printanier refers to the garniture, in this case the spring vegetables. It is also named Navarin d'Agneau (lamb stew) or Navarin d'Agneau Printanier...all the same. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_garlic-777357.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_garlic-773954.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_radishes-716475.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_radishes-713940.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The traditional French recipe calls for the carrots, turnips and potatoes to be cut and shaped into little footballs. This process is called \"tournage\" (tour-nazh) or turning the vegetables and the size required is called \"cocotte\" which is 5 cm long by 1.5 cm thick (1/2\" x 2\"). \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_herbs2-736850.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_herbs2-733412.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_melons-778644.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_melons-775540.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I am without question tournage-impaired because no matter how many turnips I practiced on, I could not make a perfect 7-sided football but more of a mutated soccer ball (see pic below) and I'd invariably end up with a cramped hand and shriveled, cut fingers. Chef Pascal so patiently tried to help me get this but finally even he had to give up. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_herbes-753859.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_herbes-749292.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_mushrooms2-741065.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_mushrooms2-738287.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>So...unless you are a veritable tournage savant, I would cut them into equal sized sticks of about 1/2\" x 2\", as you like and whatever is easiest. Unless you are a chef at the George V or Le Crillon, you probably won't have much need for cutting your vegetables into little footballs but give it a try once. You could even take a melon baller to your turnips and potatoes and simply trim baby carrots with your peeler. \u003c/p>\n\u003cp>\u003cstrong>Navarin Printanier\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_navarin-printanier-798934.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_navarin-printanier-796269.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>For the meat:\u003c/p>\n\u003cp>1.5 lb lamb -- shoulder or leg cut into 1.5\" cubes (approx 1 oz) and seasoned with salt, pepper\u003cbr>vegetable oil (or very light-favored olive oil)\u003cbr>1/2 carrot -- roughly chopped for mirepoix\u003cbr>1/4 onion -- roughly chopped for mirepoix\u003cbr>1/2 celery stalk -- roughly chopped for mirepoix\u003cbr>2 ea garlic cloves -- peels removed\u003cbr>1 tbsp tomato paste\u003cbr>20 g flour (3/4 oz)\u003cbr>1 bouquet garni\u003c/p>\n\u003cp>For the printanier garniture (spring vegetables):\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bab_veggies2-778369.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bab_veggies2-774618.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>8 baby carrots (4 large carrots)\u003cbr>4 turnips\u003cbr>12 spring onions -- whites only, root trimmed, peeled (or 1 or those little mesh bags labeled pearl onions)\u003cbr>butter\u003cbr>2 oz haricots verts (string beans) -- cut approx 2 inches long\u003cbr>2 oz green peas\u003cbr>8 sm waxy potatoes \u003cbr>10 parsley springs -- finely chopped for garnish\u003cbr>sea salt, freshly ground pepper\u003c/p>\n\u003cp>Cook the meat:\u003c/p>\n\u003cp>1. heat oven to 350F / 175C. \u003c/p>\n\u003cp>2. using an oven-safe pot, add a swirl of oil and heat over medium flame. brown the cubes of meat, working in batches. don't overcrowd the pan or burn the \"sucs\" which are those little bits that get stuck to the pan and have *all* the intense flavor. set the browned meat aside in a bowl.\u003c/p>\n\u003cp>3. pour off the oil from the pan and add the \"mirepoix\" of carrots, celery and onion. cook for a few minutes, adding the garlic at the end so it doesn't burn.\u003c/p>\n\u003cp>4. turn the heat to low, add the meat back to the pan and \"singer\" (sahn-zhay) which is to sprinkle to flour over the pan that has some fat in it in order to make a type of roux or thickener. stir with a flat topped wooden spoon \u003ca href=\"http://www.amazon.com/exec/obidos/redirect?link_code=ur2&tag=cucinatestaro-20&camp=1789&creative=9325&path=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fproduct%2FB000AOFLDM%2Fqid%3D1142705785%2Fsr%3D1-4%2Fref%3Dsr_1_4%3F%255Fencoding%3DUTF8%26s%3Dkitchen%26v%3Dglance%26n%3D284507\">flat topped wooden spoon\u003c/a>\u003cimg src=\"http://www.assoc-amazon.com/e/ir?t=cucinatestaro-20&l=ur2&o=1\" width=\"1\" height=\"1\" border=\"0\" alt=\"\">. cook for approx 5 minutes in order to ensure the raw flour taste is cooked out and the mirepoix are a bit caramelized.\u003c/p>\n\u003cp>5. add the tomato paste and stir.\u003c/p>\n\u003cp>6. add water to cover (the real french way is to add veal stock so if you happen to have some sitting in your freezer, good on ya' mate!), add a pinch of salt, a grind of pepper, stir to combine and bring to a boil. \u003c/p>\n\u003cp>7. skim the fat off and take off the heat. cover with foil and place in the preheated oven. cook for approx 1 hour. stir every 15 minutes and don't let the liquid boil or the meat will toughen and overcook. \u003c/p>\n\u003cp>while the meet is cooking, prepare the garniture:\u003c/p>\n\u003cp>8. cook the string beans and peas separately in boiling salted water until just done. remove to bowl and set aside.\u003c/p>\n\u003cp>9. blanch the potatoes: start the potatoes in cold water then, bring to a boil and cook until just done, then drop in ice water to stop the cooking. remove to bowl and set aside.\u003c/p>\n\u003cp>10. cook the carrots and turnips separately in a saute pan \"glacer a blanc\" or glazed white. put one layer of carrots (and turnips) in a pot and cover with water half way up the sides of the vegetables. add a tablespoon of butter and a pinch of salt. you can either cover with a too large lid (to let the steam escape) or cut a circle of parchment paper the diameter of the pot with a small hold in the middle. bring to a boil, reduce the heat to low and cook until the vegetables are tender and lightly glazed (from the butter) but not caramelized. season with salt and pepper.\u003c/p>\n\u003cp>11. cook the spring onions in a saute pan \"glacer a brun\". cook as above in step #10 but replace the pinch of salt with a pinch of sugar and when the onions are just turning tender, remove the lid, turn up heat to medium and let the onions caramelize. set aside. \u003c/p>\n\u003cp>now back to the meat which should be cooked by now:\u003c/p>\n\u003cp>12. when the meet is tender, strain and separate the meat. keep the meat covered and warm and discard the vegetables. KEEP THE LIQUID!\u003c/p>\n\u003cp>13. skim the fat from the liquid, as much as you can, and reduce over medium heat to about half. this should concentrate the flavor and make a light sauce. if it is too watery, combine 1 T soft butter and 1 T flour (this is called a beurre manie - a thickener) and stir in. ensure the raw flour taste is cooked out. taste for seasoning and add salt and pepper as needed.\u003c/p>\n\u003cp>14. add the sauteed lamb and potatoes to the liquid and heat thoroughly. then add the carrots, pearl onions and turnips and heat through. \u003c/p>\n\u003cp>15. drop the green beans and peas into boiling water for just a moment to heat them through. \u003c/p>\n\u003cp>16. to serve, plate the meat and vegetable stew, then garnish with the string beans, peas and chopped parsley. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bon appetit and cheers!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://blogs.kqed.org/food/bab-images/checkplease-pledge.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>Check, Please! Bay Area is KQED's new local series featuring regular people reviewing Bay Area restaurants. This week's episode is a Pledge Special featuring KQED on-air personalitites Belva Davis (Host of \u003ca href=\"http://thisweek.kqed.org/\">\"This Week in Northern California\"\u003c/a>), Spencer Michels (Correspondent for \u003ca href=\"http://www.pbs.org/newshour/\">\"NewsHour with Jim Lehrer\"\u003c/a>) and Nguyen Qui Duc (Host of \u003ca href=\"http://www.kqed.org/programs/program-landing.jsp?progID=RD37\">\"Pacific Time\"\u003c/a>). \u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=99\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to watch the show online and experience the restaurants from KQED's Pledge Special episode:\u003c/p>\n\u003cp>1) \u003cstrong>Alamo Square Seafood Grill\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=100\">restaurant information\u003c/a> \u003c/p>\n\u003cp>2) \u003cstrong>Kokkari Estiatorio\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=101\">restaurant information\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3) \u003cstrong>Nob Hill Cafe\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=102\">restaurant information\u003c/a> \u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>You can now \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>watch all episodes online\u003c/strong>\u003c/a>! Check out the new \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And if you enjoy quality local programming from KQED and want to support local productions such as Check, Please! Bay Area you can \u003ca href=\"https://www.kqed.org/support/membership/tv-join-renew.jsp\">\u003cstrong>pledge online now!\u003c/strong>\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://blogs.kqed.org/food/bab-images/checkplease-pledge.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>Check, Please! Bay Area is KQED's new local series featuring regular people reviewing Bay Area restaurants. This week's episode is a Pledge Special featuring KQED on-air personalitites Belva Davis (Host of \u003ca href=\"http://thisweek.kqed.org/\">\"This Week in Northern California\"\u003c/a>), Spencer Michels (Correspondent for \u003ca href=\"http://www.pbs.org/newshour/\">\"NewsHour with Jim Lehrer\"\u003c/a>) and Nguyen Qui Duc (Host of \u003ca href=\"http://www.kqed.org/programs/program-landing.jsp?progID=RD37\">\"Pacific Time\"\u003c/a>). \u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=99\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to watch the show online and experience the restaurants from KQED's Pledge Special episode:\u003c/p>\n\u003cp>1) \u003cstrong>Alamo Square Seafood Grill\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=100\">restaurant information\u003c/a> \u003c/p>\n\u003cp>2) \u003cstrong>Kokkari Estiatorio\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=101\">restaurant information\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3) \u003cstrong>Nob Hill Cafe\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=102\">restaurant information\u003c/a> \u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>You can now \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>watch all episodes online\u003c/strong>\u003c/a>! Check out the new \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And if you enjoy quality local programming from KQED and want to support local productions such as Check, Please! Bay Area you can \u003ca href=\"https://www.kqed.org/support/membership/tv-join-renew.jsp\">\u003cstrong>pledge online now!\u003c/strong>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://blogs.kqed.org/food/bab-images/cookingceleb.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>This past Monday, Zap2it, wrote \u003cb>\u003ca href=\"http://www.zap2it.com/tv/news/zap-nbccelebritycookingshowdown,0,3478613.story?coll=zap-news-headlines\">a tempting piece\u003c/a>\u003c/b> about the next, NEXT competitive food reality show, NBC's \u003ci>Celebrity Cooking Showdown\u003c/i>.\u003c/p>\n\u003cp>From the Zap2it article: \u003c/p>\n\u003cblockquote>\u003cp> \"NBC has fired up a five-course culinary competition called 'Celebrity Cooking Showdown' that will air over one week next month. The show, executive produced by Sean \"Diddy\" Combs, will pair famous people with well-known chefs in a cook-off -- for bragging rights, apparently; the network doesn't mention a prize...On each of the first three shows, a trio of celebrities will compete against one another, aided by famous chefs Wolfgang Puck, Govind Armstrong and Cat Cora (\"Iron Chef America\"). The winners from each night will take part in a final battle on Thursday, with the winner crowned Friday.\"\u003c/p>\u003c/blockquote>\n\u003cp>Sean Puff Diddily Daddy Combs' discordantly incongruous involvement aside, what are we talking about here? A bunch of celebrities who may or may not eat, getting in the way of celebrity chefs (or \"cheflebrities\" as I like to call them) as they compete to crank out artfully arranged plates of tasty victuals. I smell a delightful mess!\u003c/p>\n\u003cp>Of interest to me is not \"Which B-list celebrities who haven't already been on \u003ci>The Surreal Life\u003c/i> are desperate enough to be on this show?\" but more \"What cheflebrities have the patience of Job to deal with preening, prancing, precocious celebrities?\" According to the article, two Food Network regulars, Wolfgang Puck and Cat Cora, will be joined on the show by LA cheflebrity, Govind Armstrong of LA's Table 8. My first reaction? Meh. I mean, I love Wolfgang with all my heart. Of course, my love stems more from the fact that I'm convinced my cat would sound just like him if he could talk than from anything else, but I love him just the same. Adorable accent aside, however, he just doesn't light up my TiVo. Additionally, Cat Cora's performances on \u003ci>Iron Chef America\u003c/i> and \u003ci>Kitchen Accomplished\u003c/i> are also fairly yawnable. I don't dislike her, per se, I just find her a bit bland. Pair those two with Armstrong -- whose on-screen presence I can't even evaluate at this juncture -- and we've got a show of chefs none of whom are compelling enough to make this show as entertaining as it could be.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Who would I pick if I was a Mighty Casting Director in the Sky? Well, as much as I dislike the man, I'd dearly love to see Bobby Flay flail around on \u003ci>Celebrity Cooking Showdown\u003c/i>. How awesome would it be to see him either be a dick to the Hollywood celebrities or try so very hard \u003ci>not\u003c/i> to be a dick to the Hollywood celebrities? For almost the exact same reason, Gordon Ramsay would be another good pick for this show. Except that you know full well that he's not even going to try not hide his disdain from the Hollywood celebrities. Also, Bobby Flay would almost certainly cut himself, get electrocuted, or set his hair on fire, all which make for good TV. His trio of celebrities would look on nervously as he jigged triumphantly on his cutting board and wonder if this is a new \u003ci>Dancing with Celebrities\u003c/i> they weren't aware of. Hell, while we're at it, let's throw Anthony Bourdain at the Hollywood crowd and make them think they ended up on \u003ci>Fear Factor\u003c/i>.\u003c/p>\n\u003cp>Moving on to the softer side of things, Paula Deen is such a delightful television personality that I could see her whole-heartedly throwing herself into and fully enjoying the competition. For her, it would be all fun and games -- she wouldn't even watch the clock as she regaled the Hollywood types with her stories of Georgia and sons and sandwiches. Then when they lose (and they would always lose), she'd just pat her teammates on their perfectly tanned shoulders and whip them up some of her special oyster fritters and chocolate bread puddin' to take the sting out.\u003c/p>\n\u003cp>Rachel Ray would talk, cook, and drink so fast, her attending celebrities wouldn't know how to help or where to stand. They'd be even more mystified as to what the hell \"E-V-O-O\" and \"spoonulas\" were. On the other hand, her team would always beat the clock due to Rachel carrying back-spraining armloads of ingredients from place to place.\u003c/p>\n\u003cp>Finally, if Marcia Cross' \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/09/martha-martha-martha.jsp\">egg-cracking fiasco\u003c/a>\u003c/b> on \u003ci>Martha\u003c/i> is any indication of the cooking calibre of Hollywood stars, this is going to get hysterical.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Look for this show to preheat its NBC ovens on Monday, April 17th at 8pm and continue for five consecutive nights that same week.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://blogs.kqed.org/food/bab-images/cookingceleb.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>This past Monday, Zap2it, wrote \u003cb>\u003ca href=\"http://www.zap2it.com/tv/news/zap-nbccelebritycookingshowdown,0,3478613.story?coll=zap-news-headlines\">a tempting piece\u003c/a>\u003c/b> about the next, NEXT competitive food reality show, NBC's \u003ci>Celebrity Cooking Showdown\u003c/i>.\u003c/p>\n\u003cp>From the Zap2it article: \u003c/p>\n\u003cblockquote>\u003cp> \"NBC has fired up a five-course culinary competition called 'Celebrity Cooking Showdown' that will air over one week next month. The show, executive produced by Sean \"Diddy\" Combs, will pair famous people with well-known chefs in a cook-off -- for bragging rights, apparently; the network doesn't mention a prize...On each of the first three shows, a trio of celebrities will compete against one another, aided by famous chefs Wolfgang Puck, Govind Armstrong and Cat Cora (\"Iron Chef America\"). The winners from each night will take part in a final battle on Thursday, with the winner crowned Friday.\"\u003c/p>\u003c/blockquote>\n\u003cp>Sean Puff Diddily Daddy Combs' discordantly incongruous involvement aside, what are we talking about here? A bunch of celebrities who may or may not eat, getting in the way of celebrity chefs (or \"cheflebrities\" as I like to call them) as they compete to crank out artfully arranged plates of tasty victuals. I smell a delightful mess!\u003c/p>\n\u003cp>Of interest to me is not \"Which B-list celebrities who haven't already been on \u003ci>The Surreal Life\u003c/i> are desperate enough to be on this show?\" but more \"What cheflebrities have the patience of Job to deal with preening, prancing, precocious celebrities?\" According to the article, two Food Network regulars, Wolfgang Puck and Cat Cora, will be joined on the show by LA cheflebrity, Govind Armstrong of LA's Table 8. My first reaction? Meh. I mean, I love Wolfgang with all my heart. Of course, my love stems more from the fact that I'm convinced my cat would sound just like him if he could talk than from anything else, but I love him just the same. Adorable accent aside, however, he just doesn't light up my TiVo. Additionally, Cat Cora's performances on \u003ci>Iron Chef America\u003c/i> and \u003ci>Kitchen Accomplished\u003c/i> are also fairly yawnable. I don't dislike her, per se, I just find her a bit bland. Pair those two with Armstrong -- whose on-screen presence I can't even evaluate at this juncture -- and we've got a show of chefs none of whom are compelling enough to make this show as entertaining as it could be.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Who would I pick if I was a Mighty Casting Director in the Sky? Well, as much as I dislike the man, I'd dearly love to see Bobby Flay flail around on \u003ci>Celebrity Cooking Showdown\u003c/i>. How awesome would it be to see him either be a dick to the Hollywood celebrities or try so very hard \u003ci>not\u003c/i> to be a dick to the Hollywood celebrities? For almost the exact same reason, Gordon Ramsay would be another good pick for this show. Except that you know full well that he's not even going to try not hide his disdain from the Hollywood celebrities. Also, Bobby Flay would almost certainly cut himself, get electrocuted, or set his hair on fire, all which make for good TV. His trio of celebrities would look on nervously as he jigged triumphantly on his cutting board and wonder if this is a new \u003ci>Dancing with Celebrities\u003c/i> they weren't aware of. Hell, while we're at it, let's throw Anthony Bourdain at the Hollywood crowd and make them think they ended up on \u003ci>Fear Factor\u003c/i>.\u003c/p>\n\u003cp>Moving on to the softer side of things, Paula Deen is such a delightful television personality that I could see her whole-heartedly throwing herself into and fully enjoying the competition. For her, it would be all fun and games -- she wouldn't even watch the clock as she regaled the Hollywood types with her stories of Georgia and sons and sandwiches. Then when they lose (and they would always lose), she'd just pat her teammates on their perfectly tanned shoulders and whip them up some of her special oyster fritters and chocolate bread puddin' to take the sting out.\u003c/p>\n\u003cp>Rachel Ray would talk, cook, and drink so fast, her attending celebrities wouldn't know how to help or where to stand. They'd be even more mystified as to what the hell \"E-V-O-O\" and \"spoonulas\" were. On the other hand, her team would always beat the clock due to Rachel carrying back-spraining armloads of ingredients from place to place.\u003c/p>\n\u003cp>Finally, if Marcia Cross' \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/09/martha-martha-martha.jsp\">egg-cracking fiasco\u003c/a>\u003c/b> on \u003ci>Martha\u003c/i> is any indication of the cooking calibre of Hollywood stars, this is going to get hysterical.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Look for this show to preheat its NBC ovens on Monday, April 17th at 8pm and continue for five consecutive nights that same week.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDTonyGemignani.png\">\u003cbr>\u003cb>Title: \u003c/b>Owner \u003cb>\u003ca href=\"http://www.pyzanospizzeria.com/\">Pyzano's Pizzeria\u003c/a>\u003c/b>, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811845540/kqedorg-20\">Pizza\u003c/a>, five time \u003cb>\u003ca href=\"http://www.worldpizzachampions.com/\">world champion pizza acrobat\u003c/a>\u003c/b> \u003cbr>\u003cb>Hometown: \u003c/b>Fremont\u003c/p>\n\u003cp>\u003cb>1. Why is tossing a pizza necessary?\u003c/b>\u003cbr>Three reasons, one is to get the dough to the size that you want. Second it naturally builds the crust, when you spin the dough it gets thinner in the middle and thicker on the ends. Third, the more you throw it the more the top portion of the crust dries out so you end up with a pizza that is crunchy on the outside and light on the inside. The best dough has some air in it and are more sponge-like, the harder you are on dough you knock out the air, hand-tossing is very gentle.\u003c/p>\n\u003cp>\u003cb>2. What tips do you have for home cooks?\u003c/b>\u003cbr>Dough isn't as hard as people think. But you have to use high protein high gluten flour, \u003cb>\u003ca href=\"http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/giustos/powershop.d2w/report\">Giusto's\u003c/a>\u003c/b> is good. Also you can find Caputo or \u003cb>\u003ca href=\"http://www.kingarthurflour.com/\">King Arthur\u003c/a>\u003c/b> has some that are good 13-14 /1/2 protein percentage. All-purpose flour does not work for pizza dough! \u003c/p>\n\u003cp>\u003cb>3. What trends to do you see locally and elsewhere?\u003c/b>\u003cbr>The Neapolitan style is very popular in the Bay Area, \u003cb>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://pizzaiolo.us/\">Pizzaiolo\u003c/a>\u003c/b> Niebaum-Coppola, Delfina (although they don't have wood-fired ovens) but it's a trend that hasn't hit anywhere else yet. Not New York, not the midwest. But it's kind of like back to the basics, which is great. \u003c/p>\n\u003cp>Even though they may all be Neapolitan style, the pizzas taste different everywhere. You can really taste the little things. For example the San Marzano tomatoes in the U.S. are not the same as the ones from Italy. The Italian ones are a hundred times better. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Organic is pretty big in California and whole wheat crusts. In the industry there is a lot of hype about the high percentage of lycopene in pizza sauce, it's got even more than fresh tomatoes. I think people will experiment with crusts and different cheeses too like vegan cheeses. Compared to fast food pizza is already pretty healthy.\u003c/p>\n\u003cp>\u003cb>4. If pizza tossing was going to be in the Olympics would it be a Summer sport or a Winter sport?\u003c/b>\u003cbr>Winter because the dough is better when it's cold. If it's too humid the dough gets weak. \u003c/p>\n\u003cp>\u003cb>5. What else do you like to eat other than pizza in the Bay Area?\u003c/b>\u003cbr>My wife and I like the \u003cb>\u003ca href=\"http://www.thestinkingrose.com/\">Stinking Rose\u003c/a>\u003c/b> we love \u003cb>\u003ca href=\"http://www.slanteddoor.com/\"> Slanted Door\u003c/a>\u003c/b> and hole in the wall places like \u003ca href=\"http://www.yelp.com/biz/HWFsLNVMfjyBLff4MpW00g\">Turtle Tower\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>To read a review of Tony's book and for a chance to win a copy, head over to \u003cb>\u003ca href=\"http://cookingwithamy.blogspot.com/\">Cooking with Amy\u003c/a>\u003c/b>.\u003c/p>\n\n",
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"description": "Title: Owner Pyzano's Pizzeria, author of Pizza, five time world champion pizza acrobat Hometown: Fremont 1. Why is tossing a pizza necessary?Three reasons, one is to get the dough to the size that you want. Second it naturally builds the crust, when you spin the dough it gets thinner in the middle and thicker on",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDTonyGemignani.png\">\u003cbr>\u003cb>Title: \u003c/b>Owner \u003cb>\u003ca href=\"http://www.pyzanospizzeria.com/\">Pyzano's Pizzeria\u003c/a>\u003c/b>, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811845540/kqedorg-20\">Pizza\u003c/a>, five time \u003cb>\u003ca href=\"http://www.worldpizzachampions.com/\">world champion pizza acrobat\u003c/a>\u003c/b> \u003cbr>\u003cb>Hometown: \u003c/b>Fremont\u003c/p>\n\u003cp>\u003cb>1. Why is tossing a pizza necessary?\u003c/b>\u003cbr>Three reasons, one is to get the dough to the size that you want. Second it naturally builds the crust, when you spin the dough it gets thinner in the middle and thicker on the ends. Third, the more you throw it the more the top portion of the crust dries out so you end up with a pizza that is crunchy on the outside and light on the inside. The best dough has some air in it and are more sponge-like, the harder you are on dough you knock out the air, hand-tossing is very gentle.\u003c/p>\n\u003cp>\u003cb>2. What tips do you have for home cooks?\u003c/b>\u003cbr>Dough isn't as hard as people think. But you have to use high protein high gluten flour, \u003cb>\u003ca href=\"http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/giustos/powershop.d2w/report\">Giusto's\u003c/a>\u003c/b> is good. Also you can find Caputo or \u003cb>\u003ca href=\"http://www.kingarthurflour.com/\">King Arthur\u003c/a>\u003c/b> has some that are good 13-14 /1/2 protein percentage. All-purpose flour does not work for pizza dough! \u003c/p>\n\u003cp>\u003cb>3. What trends to do you see locally and elsewhere?\u003c/b>\u003cbr>The Neapolitan style is very popular in the Bay Area, \u003cb>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://pizzaiolo.us/\">Pizzaiolo\u003c/a>\u003c/b> Niebaum-Coppola, Delfina (although they don't have wood-fired ovens) but it's a trend that hasn't hit anywhere else yet. Not New York, not the midwest. But it's kind of like back to the basics, which is great. \u003c/p>\n\u003cp>Even though they may all be Neapolitan style, the pizzas taste different everywhere. You can really taste the little things. For example the San Marzano tomatoes in the U.S. are not the same as the ones from Italy. The Italian ones are a hundred times better. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Organic is pretty big in California and whole wheat crusts. In the industry there is a lot of hype about the high percentage of lycopene in pizza sauce, it's got even more than fresh tomatoes. I think people will experiment with crusts and different cheeses too like vegan cheeses. Compared to fast food pizza is already pretty healthy.\u003c/p>\n\u003cp>\u003cb>4. If pizza tossing was going to be in the Olympics would it be a Summer sport or a Winter sport?\u003c/b>\u003cbr>Winter because the dough is better when it's cold. If it's too humid the dough gets weak. \u003c/p>\n\u003cp>\u003cb>5. What else do you like to eat other than pizza in the Bay Area?\u003c/b>\u003cbr>My wife and I like the \u003cb>\u003ca href=\"http://www.thestinkingrose.com/\">Stinking Rose\u003c/a>\u003c/b> we love \u003cb>\u003ca href=\"http://www.slanteddoor.com/\"> Slanted Door\u003c/a>\u003c/b> and hole in the wall places like \u003ca href=\"http://www.yelp.com/biz/HWFsLNVMfjyBLff4MpW00g\">Turtle Tower\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>To read a review of Tony's book and for a chance to win a copy, head over to \u003cb>\u003ca href=\"http://cookingwithamy.blogspot.com/\">Cooking with Amy\u003c/a>\u003c/b>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/eggbabies1-736212.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/eggbabies1-728333.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>There's an expression about how you won't know what you've learned from a job until years later. The same goes for those we date. This recipe is the best thing to have come from a relationship I had about 15 years ago.\u003c/p>\n\u003cp>In this way the girlfriend served her purpose. She gave me delicious eating I could rely on and impress others with for years to come. The nomenclatures are many: Eggbabies, Dutch pancakes, Dutch Baby Pancakes. In the end they're about the same: flour, milk, eggs, butter, salt, sugar and one very hot oven.\u003c/p>\n\u003cp>The best thing about the Eggbaby is that you can make it drunk, hung-over, in the morning or as a midnight snack. For a proper occasion you may serve it with marmalade and milk tea, but the common topping is fresh squeezed lemon halves and powdered sugar.\u003c/p>\n\u003cp>Because seeing it on a restaurant menu is \u003ca href=\"http://www.citizencake.com/menus/brunch.html\">rare\u003c/a>, the Eggbaby can be your ace in the hole. Invite them over, bid two spades and play your hand smoothly. The recipe, although finesse-able, is as easy being the \"dummy.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>EGG BABIES\u003c/p>\n\u003cp>2C All Purpose Flour**\u003cbr>1 1/4 teaspoons Kosher Salt**\u003cbr>3-6 Tablespoons Sugar**\u003cbr>2-4 Large Eggs, preferably room temperature\u003cbr>1 1/2 Cups Whole Milk\u003cbr>3 Tablespoons unsalted butter, melted**\u003cbr>@ 1 Tablespoon of butter for coating pan\u003cbr>Lemons\u003cbr>Confectioners Sugar\u003c/p>\n\u003cp>**these mark substitutable ingredients, explained at the end.\u003c/p>\n\u003cp>Tools:\u003cbr>1 Large mixing bowl, whisk, spatula, liquid measuring cup, small saute pan for melting butter. I use an enamel cast iron frying pan or my well seasoned cast iron skillet for baking, but you may also bake little ones in the ramekins of your choosing.\u003c/p>\n\u003cp>1. Preheat oven to 400F\u003cbr>2. Place preferred baking vessel in oven.\u003cbr>3. In a large bowl mix all drys until combined. Create a \"well\" in center.\u003cbr>4. Melt butter.\u003cbr>5. Crack eggs into measured milk.\u003cbr>6. Pour milk/eggs into center of drys and whisk, from center out, until almost uniformly combined.\u003cbr>7. While just barely whisking the mixture, pour in melted butter and whisk until just combined.\u003cbr>8. Carefully pull hot pan from oven and swirl about a tablespoon of butter in bottom to melt and coat.\u003cbr>9. Pour batter into hot pan, using spatula to get out every last bit.\u003cbr>10. Place in oven, do the dishes, set the table, slice one lemon per person, and sift the confectioner's sugar if you're picky.\u003cbr>11. Depending on how your oven behaves, take a peek at about the 20 minute mark.\u003cbr>The Eggbaby souffle is done when sides are browned and puffed like a trumpet player's cheeks.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/eggbabies2-712860.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/eggbabies2-709629.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Take it from the oven nonchalantly and wait coolly for the oohs and ahhs. Slice in wedges and serve with lemons or your \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/03/the_best_marmal.html\">favorite seasonal conserve\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/eggbabies3-736535.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/eggbabies3-733485.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>**This recipe is, by far, one of the most malleable recipes I know. I have added to the Eggbaby batter: leftover cooked rice, raw or cooked oats and farro, \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/04/anson_mills_ext.html\">cornmeal, buckwheat flour\u003c/a>, brown sugar, raw sugar, and sea salt from many an ocean. My favorite new addition is browned butter both in the oven pan and in the recipe. On the days I want it jiggly like custard I add more eggs and milk. Sometimes I do something crazy like add a small splash of rose water to the batter.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>No matter if your Eggbabies are savoury, barely sweet, baked individually or doubled in size, they are sure to astound and delight, becoming a mainstay in your breakfast repertoire.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>EGG BABIES\u003c/p>\n\u003cp>2C All Purpose Flour**\u003cbr>1 1/4 teaspoons Kosher Salt**\u003cbr>3-6 Tablespoons Sugar**\u003cbr>2-4 Large Eggs, preferably room temperature\u003cbr>1 1/2 Cups Whole Milk\u003cbr>3 Tablespoons unsalted butter, melted**\u003cbr>@ 1 Tablespoon of butter for coating pan\u003cbr>Lemons\u003cbr>Confectioners Sugar\u003c/p>\n\u003cp>**these mark substitutable ingredients, explained at the end.\u003c/p>\n\u003cp>Tools:\u003cbr>1 Large mixing bowl, whisk, spatula, liquid measuring cup, small saute pan for melting butter. I use an enamel cast iron frying pan or my well seasoned cast iron skillet for baking, but you may also bake little ones in the ramekins of your choosing.\u003c/p>\n\u003cp>1. Preheat oven to 400F\u003cbr>2. Place preferred baking vessel in oven.\u003cbr>3. In a large bowl mix all drys until combined. Create a \"well\" in center.\u003cbr>4. Melt butter.\u003cbr>5. Crack eggs into measured milk.\u003cbr>6. Pour milk/eggs into center of drys and whisk, from center out, until almost uniformly combined.\u003cbr>7. While just barely whisking the mixture, pour in melted butter and whisk until just combined.\u003cbr>8. Carefully pull hot pan from oven and swirl about a tablespoon of butter in bottom to melt and coat.\u003cbr>9. Pour batter into hot pan, using spatula to get out every last bit.\u003cbr>10. Place in oven, do the dishes, set the table, slice one lemon per person, and sift the confectioner's sugar if you're picky.\u003cbr>11. Depending on how your oven behaves, take a peek at about the 20 minute mark.\u003cbr>The Eggbaby souffle is done when sides are browned and puffed like a trumpet player's cheeks.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/eggbabies2-712860.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/eggbabies2-709629.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Take it from the oven nonchalantly and wait coolly for the oohs and ahhs. Slice in wedges and serve with lemons or your \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/03/the_best_marmal.html\">favorite seasonal conserve\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/eggbabies3-736535.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/eggbabies3-733485.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>**This recipe is, by far, one of the most malleable recipes I know. I have added to the Eggbaby batter: leftover cooked rice, raw or cooked oats and farro, \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/04/anson_mills_ext.html\">cornmeal, buckwheat flour\u003c/a>, brown sugar, raw sugar, and sea salt from many an ocean. My favorite new addition is browned butter both in the oven pan and in the recipe. On the days I want it jiggly like custard I add more eggs and milk. Sometimes I do something crazy like add a small splash of rose water to the batter.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>No matter if your Eggbabies are savoury, barely sweet, baked individually or doubled in size, they are sure to astound and delight, becoming a mainstay in your breakfast repertoire.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
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