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"content": "\u003cp>Winter at the farmers' market is a luxury that I take for granted until I remember that so many portions of the country do not have year-round markets. California has a climate that allows many markets to remain plentiful year-round.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/heirloomorganics_radicchio-741819.jpg\" alt=\"Heirloom Organics - Radicchio\" border=\"0\">\u003c/p>\n\u003cp>Farmers' markets in the summertime are full of life and wonderful places to meet up with friends, eat summer fruit, and take home bags of tomatoes. A typical summertime trip for me usually involves getting to the market bright and early to fight the crowds and a quick hello to busy farmers.\u003c/p>\n\u003cp>Wintertime markets are a different proposition. They are usually more quiet, not as crowded, and are lovely places to pick up winter vegetables and fruits. The farmers in the wintertime usually have more time to chat, as their attention isn't being pulled in a thousand different directions. I can sleep in, bundle up, and head out to the market at around 10 or 11 and still not have to fight too many crowds. There are fewer vendors at the winter markets, but every winter market I have been to in the area provides a sufficient amount of produce for my household.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/heirloomorganics_chard-754869.jpg\" alt=\"Chard from Heirloom Organics.\" border=\"0\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This weekend, I attended the Ferry Plaza Farmers' Market - it was a shortened market due to the holiday, and that combined with rain and wind meant that there was only a fraction of the regular farmers in attendance. Still, a greatly reduced \u003cb>\u003ca href=\"http://www.cuesa.org\">Ferry Plaza Farmers' Market\u003c/a>\u003c/b> is larger than many markets I have attended in other parts of the country in the middle of summer. We didn't get a \u003cb>\u003ca href=\"http://eatwell.com/community/index.html\">CSA box\u003c/a>\u003c/b> last week, and our refrigerator was empty and I was yearning for greens.\u003c/p>\n\u003cp>First stop was \u003cb>\u003ca href=\"http://cuesa.org/markets/farmers/farm_43.php\">Heirloom Organics\u003c/a>\u003c/b> for salad greens, radishes, fennel, and spinach. Heirloom's wintertime booth is every bit as plentiful as we see in the summer, and it is always a fun stop for me. \u003cb>\u003ca href=\"http://www.eatwell.com\">Eatwell Farms\u003c/a>\u003c/b> small booth this week provided a lovely butternut squash which we will be eating for dinner tonight. \"The mud is free,\" the vendor told me as he handed over a dirty squash. \u003cb>\u003c/b>\u003c/p>\n\u003cp>\u003ca href=\"http://cuesa.org/markets/farmers/farm_39.php\">Hamada Farms\u003c/a>' booth shines in the winter, as they have many varieties of citrus, including the beautiful \u003cb>\u003ca href=\"http://inabucket.blogspot.com/2006/01/freakish-food.html\">Buddha's Hand\u003c/a>\u003c/b> which was getting quite a bit of attention from customers. The \u003cb>\u003ca href=\"http://www.mariquita.com\">Mariquita Farm\u003c/a>\u003c/b> booth was full of fun veggies and farmer Andy Griffin was out chatting with customers. From Mariquita, I picked up wonderful fat carrots, \u003ca href=\"http://users.ncable.net.au/%7Eurbanfoodgarden/Web/Vegetables/VEGETABLES%20VARIETIES/BROCCOLI_Romanesco.htm\">\u003cb>broccoli romanesco\u003c/b>\u003c/a>, and some herbs.\u003c/p>\n\u003cp>Our bags were full as we stopped at one more vendor: \u003cb>\u003ca href=\"http://www.portsseafood.com/\">Ports Seafood\u003c/a>\u003c/b>. We had a couple of seafood dinners planned over the weekend and I wanted to see what they had in stock. We bought a whole \u003ca href=\"http://www.fish4fun.com/dolphin.htm\">\u003cb>dorado\u003c/b>\u003c/a>, and talked with the vendor about the shortage of crabs: Because of the storms this week, the number of crabs in the city for New Years' was small.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/hamada_buddhashand-764899.jpg\" alt=\"Hamada Farms - Buddha's Hand.\" border=\"0\">\u003c/p>\n\u003cp>So, this January how about making a resolution to attend one of our local wintertime markets? I am sure that you will find the experience to be fun and worthwhile.\u003c/p>\n\u003cp>My favorite wintertime farmers' markets:\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.cuesa.org\">Ferry Plaza Farmers' Market\u003c/a>\u003c/b>\u003cbr>Saturdays\u003cbr>When to go: When it's rainy and you don't mind braving the wet -- not many people will be there, and the vendors will love you for attending.\u003cbr>What not to miss: Hamada Farms citrus, Della Fattoria's addictive Peanut Butter Creme cookies, Happy Girl prepared foods - a part of Happy Boy Farms, Heirloom Organics black Spanish radishes.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.ecologycenter.org\">Berkeley Farmers' Market\u003c/a>\u003c/b>\u003cbr>Saturdays\u003cbr>When to go: When it's sunny and you know that the Ferry Plaza Farmers' Market will be busy. When you are in the mood for a friendly, good-sized market with easy access to parking.\u003cbr>What not to miss: Eduardo Morrel's delicious breads, Happy Boy Farms' beautiful greens, Fatted Calf's pancetta.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.marincountyfarmersmarkets.org/srcc.htm\">Marin Civic Center Farmers' Market\u003c/a>\u003c/b>\u003cbr>Thursdays, Sundays\u003cbr>When to go: Any Thursday you can. Any weekend when you have missed a Saturday market and still want to pick up veggies for the week.\u003cbr>What not to miss: Full Belly Farms on Thursdays, spice mixes from \u003cb>\u003ca href=\"http://www.theoccasionalgourmet.com/index.asp\">The Occasional Gourmet\u003c/a>\u003c/b>, pistachios from the pistachio man, citrus from De Santis farms.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>photo credit: \u003cb>\u003ca href=\"http://www.flourphoto.com\">flourphoto\u003c/a>\u003c/b>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Winter at the farmers' market is a luxury that I take for granted until I remember that so many portions of the country do not have year-round markets. California has a climate that allows many markets to remain plentiful year-round.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/heirloomorganics_radicchio-741819.jpg\" alt=\"Heirloom Organics - Radicchio\" border=\"0\">\u003c/p>\n\u003cp>Farmers' markets in the summertime are full of life and wonderful places to meet up with friends, eat summer fruit, and take home bags of tomatoes. A typical summertime trip for me usually involves getting to the market bright and early to fight the crowds and a quick hello to busy farmers.\u003c/p>\n\u003cp>Wintertime markets are a different proposition. They are usually more quiet, not as crowded, and are lovely places to pick up winter vegetables and fruits. The farmers in the wintertime usually have more time to chat, as their attention isn't being pulled in a thousand different directions. I can sleep in, bundle up, and head out to the market at around 10 or 11 and still not have to fight too many crowds. There are fewer vendors at the winter markets, but every winter market I have been to in the area provides a sufficient amount of produce for my household.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/heirloomorganics_chard-754869.jpg\" alt=\"Chard from Heirloom Organics.\" border=\"0\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This weekend, I attended the Ferry Plaza Farmers' Market - it was a shortened market due to the holiday, and that combined with rain and wind meant that there was only a fraction of the regular farmers in attendance. Still, a greatly reduced \u003cb>\u003ca href=\"http://www.cuesa.org\">Ferry Plaza Farmers' Market\u003c/a>\u003c/b> is larger than many markets I have attended in other parts of the country in the middle of summer. We didn't get a \u003cb>\u003ca href=\"http://eatwell.com/community/index.html\">CSA box\u003c/a>\u003c/b> last week, and our refrigerator was empty and I was yearning for greens.\u003c/p>\n\u003cp>First stop was \u003cb>\u003ca href=\"http://cuesa.org/markets/farmers/farm_43.php\">Heirloom Organics\u003c/a>\u003c/b> for salad greens, radishes, fennel, and spinach. Heirloom's wintertime booth is every bit as plentiful as we see in the summer, and it is always a fun stop for me. \u003cb>\u003ca href=\"http://www.eatwell.com\">Eatwell Farms\u003c/a>\u003c/b> small booth this week provided a lovely butternut squash which we will be eating for dinner tonight. \"The mud is free,\" the vendor told me as he handed over a dirty squash. \u003cb>\u003c/b>\u003c/p>\n\u003cp>\u003ca href=\"http://cuesa.org/markets/farmers/farm_39.php\">Hamada Farms\u003c/a>' booth shines in the winter, as they have many varieties of citrus, including the beautiful \u003cb>\u003ca href=\"http://inabucket.blogspot.com/2006/01/freakish-food.html\">Buddha's Hand\u003c/a>\u003c/b> which was getting quite a bit of attention from customers. The \u003cb>\u003ca href=\"http://www.mariquita.com\">Mariquita Farm\u003c/a>\u003c/b> booth was full of fun veggies and farmer Andy Griffin was out chatting with customers. From Mariquita, I picked up wonderful fat carrots, \u003ca href=\"http://users.ncable.net.au/%7Eurbanfoodgarden/Web/Vegetables/VEGETABLES%20VARIETIES/BROCCOLI_Romanesco.htm\">\u003cb>broccoli romanesco\u003c/b>\u003c/a>, and some herbs.\u003c/p>\n\u003cp>Our bags were full as we stopped at one more vendor: \u003cb>\u003ca href=\"http://www.portsseafood.com/\">Ports Seafood\u003c/a>\u003c/b>. We had a couple of seafood dinners planned over the weekend and I wanted to see what they had in stock. We bought a whole \u003ca href=\"http://www.fish4fun.com/dolphin.htm\">\u003cb>dorado\u003c/b>\u003c/a>, and talked with the vendor about the shortage of crabs: Because of the storms this week, the number of crabs in the city for New Years' was small.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/hamada_buddhashand-764899.jpg\" alt=\"Hamada Farms - Buddha's Hand.\" border=\"0\">\u003c/p>\n\u003cp>So, this January how about making a resolution to attend one of our local wintertime markets? I am sure that you will find the experience to be fun and worthwhile.\u003c/p>\n\u003cp>My favorite wintertime farmers' markets:\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.cuesa.org\">Ferry Plaza Farmers' Market\u003c/a>\u003c/b>\u003cbr>Saturdays\u003cbr>When to go: When it's rainy and you don't mind braving the wet -- not many people will be there, and the vendors will love you for attending.\u003cbr>What not to miss: Hamada Farms citrus, Della Fattoria's addictive Peanut Butter Creme cookies, Happy Girl prepared foods - a part of Happy Boy Farms, Heirloom Organics black Spanish radishes.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.ecologycenter.org\">Berkeley Farmers' Market\u003c/a>\u003c/b>\u003cbr>Saturdays\u003cbr>When to go: When it's sunny and you know that the Ferry Plaza Farmers' Market will be busy. When you are in the mood for a friendly, good-sized market with easy access to parking.\u003cbr>What not to miss: Eduardo Morrel's delicious breads, Happy Boy Farms' beautiful greens, Fatted Calf's pancetta.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.marincountyfarmersmarkets.org/srcc.htm\">Marin Civic Center Farmers' Market\u003c/a>\u003c/b>\u003cbr>Thursdays, Sundays\u003cbr>When to go: Any Thursday you can. Any weekend when you have missed a Saturday market and still want to pick up veggies for the week.\u003cbr>What not to miss: Full Belly Farms on Thursdays, spice mixes from \u003cb>\u003ca href=\"http://www.theoccasionalgourmet.com/index.asp\">The Occasional Gourmet\u003c/a>\u003c/b>, pistachios from the pistachio man, citrus from De Santis farms.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>photo credit: \u003cb>\u003ca href=\"http://www.flourphoto.com\">flourphoto\u003c/a>\u003c/b>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bonne Année de Paris! A Parisian New Year's Eve",
"title": "Bonne Année de Paris! A Parisian New Year's Eve",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/newyears_table3_300.jpg\">\u003c/p>\n\u003cp>I arrived in Paris just in time for \u003cstrong>New Year's Eve\u003c/strong> and a blizzard of huge floppy snow flakes that cloaked the city in a dazzling white. My luggage however did not arrive but I had eleven people showing up for dinner so luggage be damned, I had to get cooking, regardless of the fact that the bag with *everything* in it was the one that took a detour in Chicago. For days I tossed and turned and fussed and fretted about what I was going to cook. Two in the group didn't eat meat and one didn't eat meat or fish. There went the delicious idea for a beef filet seared in pancetta then baked in puff pastry with sage and rosemary drizzled with a hollandaise sauce. So fish it was, with a vegetarian gratin for one.\u003c/p>\n\u003cp>At 6:30am on Saturday morning the 31st after not sleeping a wink, I placed a desperate S.O.S. call to the states and \u003ca href=\"http://www.paneevinotrattoria.com\">\u003cstrong>one Italian chef in particular\u003c/strong>\u003c/a>, and asked how the heck I cook a whole fish. Now if you remember I spent the better part of last summer scaling, gutting, filleting, skinning and cooking fish and just generally being up to my elbows in fish guts but I never cooked a whole fish, never one all by myself in my little kitchen, and that thought, my friends, sent me into a veritable tail spin.\u003c/p>\n\u003cp>The perfectionist in me wanted dinner to be, well, perfect which is no easy task when 1. I've never made something before and 2. I lack an inordinate amount of self-confidence. That lethal combination is a Molotov cocktail of neurotic behavior that my friend Kristin, who helped me all day, could no doubt attest to.\u003c/p>\n\u003cp>So \u003cstrong>6:30am\u003c/strong>, desperate call for recipe. \u003cstrong>7:00am\u003c/strong>, come up with menu and shopping list. \u003cstrong>10:00am\u003c/strong>, meet friends at cafe and shop at farmer's marche (market), boulangerie (bakery), poisonnerie (fish store), and hypermarche (supermarket). \u003cstrong>1:00pm\u003c/strong>, sleep. \u003cstrong>4:30pm\u003c/strong>, wake up. \u003cstrong>4:32pm\u003c/strong>, FREAK OUT. \u003cstrong>4:35pm\u003c/strong>, start prepping food. \u003cstrong>8:00pm\u003c/strong>, guests begin arriving. \u003cstrong>9:45pm\u003c/strong>, dinner starts. \u003cstrong>11:58pm\u003c/strong>, break for midnight countdown. \u003cstrong>12:30am\u003c/strong>, extinguish fire (more on that later). \u003cstrong>1:30am\u003c/strong>, dessert. \u003cstrong>4:30am\u003c/strong>, last guests depart. \u003cstrong>5:00am\u003c/strong>, sleep. \u003cstrong>6:00pm Jan 1\u003c/strong>, wake up. A Happy New Year indeed!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The fairy godmother of inept cooks was looking out for me today...as was the fairy godmother of fire but more on that later. My first stop of the morning was at my favorite boulangerie, \u003cstrong>Boulangerie Pinaud\u003c/strong>, where they were conveniently selling foie gras. Jean-Marc (the pastry chef Pascal's brother) was in an absolute tizzy, as he usually is when more than 3 people are in the store. I was sure their \u003cstrong>Foie Gras Fait Maison\u003c/strong> (home made foie gras) would be better than anything I could wrangle up so 10 slices to go please, 3 baguettes, and a brioche and I was in business. Jean-Marc sent us off with a bag of chocolate truffles and a bisous (kiss). He had calmed down by then.\u003c/p>\n\u003cp>\u003cstrong>A slice of foie gras on toasted brioche, with a spoon of fig jam \u003c/strong>(home made in the south of France by \u003cstrong>\u003ca href=\"http://a-la-recherche-du-vin.typepad.com/\">a wine expert friend\u003c/a>\u003c/strong>), \u003cstrong>drizzling of fig reduction syrup, a brunoise\u003c/strong> (tiny dice) \u003cstrong>of mango, a sprinkling of fleur de sel, and a side of port-balsamic stewed onions\u003c/strong>.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/newyears_foie-gras-2.jpg\">\u003c/p>\n\u003cp>Then off in search of a fish. The poisonnerie next to the boulangerie only had one 4 pound sea bass and there was no way it would fit in my oven. I could feel my blood pressure rising. What was I going to do?!?! I should have been born under the sign of Taurus because when I get an idea in my head, well fugetaboutit. I was going to find a whole fish if I had to go fishing in the Seine. Luckily the poisonnerie down the street at the Maubert Mutualite farmer's market had two 3 pound bar (sea bass) that would be perfect! Things were looking up and my blood pressure was going down. Bought the carrots, check, potatoes, check, other produce, check, check. Bread, check. Fish, check. Foie gras, check. Cheese, check. Dessert, check. Whew! Now a few hours sleep and I might make it through the night.\u003c/p>\n\u003cp>For the main course I served the star of the evening, \u003cstrong>Monsieur et Madame Bar\u003c/strong> (sea bass) \u003cstrong>along with sliced carrots sauteed in butter and freshly grated ginger and chunky mashed potatoes mixed with a roasted head of garlic, a cup of creme fraiche, and a cup of cream heated with a pat or two (or three) of butter\u003c/strong>. Jenny Craig would have run screaming from the table. Fortunately she wasn't invited.\u003c/p>\n\u003cp>I stuffed the two fish with 2 sliced fennel bulbs, 1 bunch of basil, a few sprigs of rosemary, 10 big cloves of chopped garlic, the white part of 1 leek thinly sliced, 1 lemon cut into 8 wedges, and a few cloves of garlic sliced. I rubbed the skin on both sides with olive oil, salt, pepper and garlic. They cooked for about 45-50 minutes at 400 degrees and I gave it a good basting it every 10 minutes with white wine (an Alsatian white), chicken broth, and lemon juice.\u003c/p>\n\u003cp>Monsieur Bar before...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/newyears_seabass1.jpg\">\u003c/p>\n\u003cp>...me and Kristin basting the fish with wine...and plating the foie gras...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/newyears_kitchen2_300.jpg\">\u003c/p>\n\u003cp>and Monsieur et Madame Bar after...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/newyears_seabass3_cooked.jpg\">\u003c/p>\n\u003cp>A few minutes before midnight, we took a break from the table as a few wanted to see the fireworks over the Eiffel Tower. The closest unobstructed view is from the steps of the Pantheon, just a few blocks away so off they went and the rest of us, after cheering and shouting and bisous-ing at midnight, settled into the living room each grabbing a bottle of champagne on the way. With a roaring fire in the fireplace, 2006 was off to an auspicious start.\u003c/p>\n\u003cp>When the group returned we were anxious to hear all about the fireworks. Alas there were none, but not for long... I thought to myself 'Is something is burning?' So I got up and checked all the candles and looked around the living room and dining room. Nothing. I said to the group 'Is it me or is something burning?' Someone suggested it was perhaps the fireplace. I went to the kitchen to check the stove when I heard a huge commotion in the living room. Lucy came tearing into the kitchen, grabbed a pot and filled it with water. I ran to the living room in time to see smoke billowing and flames shooting from behind the couch! Kirstin grabbed the pitcher of water off the dining room table, ran for the couch, tripped and literally sailed through the air in slow motion akin to Barry Bonds diving for a fly ball in replay, pitcher of water straight up like the Statue of Liberty, landing on the couch, tossing the water over the back and dousing the flames. Diana grabbed the linen cover, rolled it up, and threw it out on the balcony.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/newyears_fire-starter.jpg\">\u003c/p>\n\u003cp>Who needs the Eiffel Tower's fireworks when you can make your own right in the comfort of your own home! The culprit turned out to be a linen cover used to protect the back of the couch from the sun that had fallen on top of one of the little halogen lights behind the couch. Once we recovered and were able to compose ourselves, we laughed for the next few hours thanks to Steve's imitation of Kristin flying through the air a la Rocky the Flying Squirrel.\u003c/p>\n\u003cp>As soon as our stomachs stopped hurting, we meandered back to the table for the cheese course...\u003c/p>\n\u003cp>From the top, a \u003cstrong>soft creamy Chevre\u003c/strong> (goat cheese), \u003cstrong>Comte\u003c/strong>, \u003cstrong>Rocamadour\u003c/strong>, \u003cstrong>Beaufort d'Ete\u003c/strong> and a \u003cstrong>Marc de Tomme\u003c/strong>. Marc is what is left after the wine is pressed and this cheese was smothered in a layer of Marc from the Alps to impart some of the local flavor.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/newyears_cheese-plate1-300.jpg\">\u003c/p>\n\u003cp>...and dessert! \u003cstrong>A passion fruit white chocolate cake\u003c/strong>, called \u003cstrong>Fraicheur\u003c/strong>, and made of \u003cstrong>creme legere a passion\u003c/strong> (passion fruit creme), \u003cstrong>parfait au chocolat blanc\u003c/strong> (white chocolate parfait) et \u003cstrong>biscuit cuillere aux grains de noisette\u003c/strong> (hazelnut biscuit, pronounced bis-qwee, or cake).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/newyears_dessert1_300.jpg\">\u003c/p>\n\u003cp>So on that sweet note, mes amis, Bonne Annee! May your 2006 be filled with health, happiness, good friends, good food and much laughter.\u003c/p>\n\u003cp>Cheers! And a very Happy New Year to you from my little kitchen in Paris!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/newyears_kitchen1_200.jpg\">\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/newyears_table3_300.jpg\">\u003c/p>\n\u003cp>I arrived in Paris just in time for \u003cstrong>New Year's Eve\u003c/strong> and a blizzard of huge floppy snow flakes that cloaked the city in a dazzling white. My luggage however did not arrive but I had eleven people showing up for dinner so luggage be damned, I had to get cooking, regardless of the fact that the bag with *everything* in it was the one that took a detour in Chicago. For days I tossed and turned and fussed and fretted about what I was going to cook. Two in the group didn't eat meat and one didn't eat meat or fish. There went the delicious idea for a beef filet seared in pancetta then baked in puff pastry with sage and rosemary drizzled with a hollandaise sauce. So fish it was, with a vegetarian gratin for one.\u003c/p>\n\u003cp>At 6:30am on Saturday morning the 31st after not sleeping a wink, I placed a desperate S.O.S. call to the states and \u003ca href=\"http://www.paneevinotrattoria.com\">\u003cstrong>one Italian chef in particular\u003c/strong>\u003c/a>, and asked how the heck I cook a whole fish. Now if you remember I spent the better part of last summer scaling, gutting, filleting, skinning and cooking fish and just generally being up to my elbows in fish guts but I never cooked a whole fish, never one all by myself in my little kitchen, and that thought, my friends, sent me into a veritable tail spin.\u003c/p>\n\u003cp>The perfectionist in me wanted dinner to be, well, perfect which is no easy task when 1. I've never made something before and 2. I lack an inordinate amount of self-confidence. That lethal combination is a Molotov cocktail of neurotic behavior that my friend Kristin, who helped me all day, could no doubt attest to.\u003c/p>\n\u003cp>So \u003cstrong>6:30am\u003c/strong>, desperate call for recipe. \u003cstrong>7:00am\u003c/strong>, come up with menu and shopping list. \u003cstrong>10:00am\u003c/strong>, meet friends at cafe and shop at farmer's marche (market), boulangerie (bakery), poisonnerie (fish store), and hypermarche (supermarket). \u003cstrong>1:00pm\u003c/strong>, sleep. \u003cstrong>4:30pm\u003c/strong>, wake up. \u003cstrong>4:32pm\u003c/strong>, FREAK OUT. \u003cstrong>4:35pm\u003c/strong>, start prepping food. \u003cstrong>8:00pm\u003c/strong>, guests begin arriving. \u003cstrong>9:45pm\u003c/strong>, dinner starts. \u003cstrong>11:58pm\u003c/strong>, break for midnight countdown. \u003cstrong>12:30am\u003c/strong>, extinguish fire (more on that later). \u003cstrong>1:30am\u003c/strong>, dessert. \u003cstrong>4:30am\u003c/strong>, last guests depart. \u003cstrong>5:00am\u003c/strong>, sleep. \u003cstrong>6:00pm Jan 1\u003c/strong>, wake up. A Happy New Year indeed!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The fairy godmother of inept cooks was looking out for me today...as was the fairy godmother of fire but more on that later. My first stop of the morning was at my favorite boulangerie, \u003cstrong>Boulangerie Pinaud\u003c/strong>, where they were conveniently selling foie gras. Jean-Marc (the pastry chef Pascal's brother) was in an absolute tizzy, as he usually is when more than 3 people are in the store. I was sure their \u003cstrong>Foie Gras Fait Maison\u003c/strong> (home made foie gras) would be better than anything I could wrangle up so 10 slices to go please, 3 baguettes, and a brioche and I was in business. Jean-Marc sent us off with a bag of chocolate truffles and a bisous (kiss). He had calmed down by then.\u003c/p>\n\u003cp>\u003cstrong>A slice of foie gras on toasted brioche, with a spoon of fig jam \u003c/strong>(home made in the south of France by \u003cstrong>\u003ca href=\"http://a-la-recherche-du-vin.typepad.com/\">a wine expert friend\u003c/a>\u003c/strong>), \u003cstrong>drizzling of fig reduction syrup, a brunoise\u003c/strong> (tiny dice) \u003cstrong>of mango, a sprinkling of fleur de sel, and a side of port-balsamic stewed onions\u003c/strong>.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/newyears_foie-gras-2.jpg\">\u003c/p>\n\u003cp>Then off in search of a fish. The poisonnerie next to the boulangerie only had one 4 pound sea bass and there was no way it would fit in my oven. I could feel my blood pressure rising. What was I going to do?!?! I should have been born under the sign of Taurus because when I get an idea in my head, well fugetaboutit. I was going to find a whole fish if I had to go fishing in the Seine. Luckily the poisonnerie down the street at the Maubert Mutualite farmer's market had two 3 pound bar (sea bass) that would be perfect! Things were looking up and my blood pressure was going down. Bought the carrots, check, potatoes, check, other produce, check, check. Bread, check. Fish, check. Foie gras, check. Cheese, check. Dessert, check. Whew! Now a few hours sleep and I might make it through the night.\u003c/p>\n\u003cp>For the main course I served the star of the evening, \u003cstrong>Monsieur et Madame Bar\u003c/strong> (sea bass) \u003cstrong>along with sliced carrots sauteed in butter and freshly grated ginger and chunky mashed potatoes mixed with a roasted head of garlic, a cup of creme fraiche, and a cup of cream heated with a pat or two (or three) of butter\u003c/strong>. Jenny Craig would have run screaming from the table. Fortunately she wasn't invited.\u003c/p>\n\u003cp>I stuffed the two fish with 2 sliced fennel bulbs, 1 bunch of basil, a few sprigs of rosemary, 10 big cloves of chopped garlic, the white part of 1 leek thinly sliced, 1 lemon cut into 8 wedges, and a few cloves of garlic sliced. I rubbed the skin on both sides with olive oil, salt, pepper and garlic. They cooked for about 45-50 minutes at 400 degrees and I gave it a good basting it every 10 minutes with white wine (an Alsatian white), chicken broth, and lemon juice.\u003c/p>\n\u003cp>Monsieur Bar before...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/newyears_seabass1.jpg\">\u003c/p>\n\u003cp>...me and Kristin basting the fish with wine...and plating the foie gras...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/newyears_kitchen2_300.jpg\">\u003c/p>\n\u003cp>and Monsieur et Madame Bar after...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/newyears_seabass3_cooked.jpg\">\u003c/p>\n\u003cp>A few minutes before midnight, we took a break from the table as a few wanted to see the fireworks over the Eiffel Tower. The closest unobstructed view is from the steps of the Pantheon, just a few blocks away so off they went and the rest of us, after cheering and shouting and bisous-ing at midnight, settled into the living room each grabbing a bottle of champagne on the way. With a roaring fire in the fireplace, 2006 was off to an auspicious start.\u003c/p>\n\u003cp>When the group returned we were anxious to hear all about the fireworks. Alas there were none, but not for long... I thought to myself 'Is something is burning?' So I got up and checked all the candles and looked around the living room and dining room. Nothing. I said to the group 'Is it me or is something burning?' Someone suggested it was perhaps the fireplace. I went to the kitchen to check the stove when I heard a huge commotion in the living room. Lucy came tearing into the kitchen, grabbed a pot and filled it with water. I ran to the living room in time to see smoke billowing and flames shooting from behind the couch! Kirstin grabbed the pitcher of water off the dining room table, ran for the couch, tripped and literally sailed through the air in slow motion akin to Barry Bonds diving for a fly ball in replay, pitcher of water straight up like the Statue of Liberty, landing on the couch, tossing the water over the back and dousing the flames. Diana grabbed the linen cover, rolled it up, and threw it out on the balcony.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/newyears_fire-starter.jpg\">\u003c/p>\n\u003cp>Who needs the Eiffel Tower's fireworks when you can make your own right in the comfort of your own home! The culprit turned out to be a linen cover used to protect the back of the couch from the sun that had fallen on top of one of the little halogen lights behind the couch. Once we recovered and were able to compose ourselves, we laughed for the next few hours thanks to Steve's imitation of Kristin flying through the air a la Rocky the Flying Squirrel.\u003c/p>\n\u003cp>As soon as our stomachs stopped hurting, we meandered back to the table for the cheese course...\u003c/p>\n\u003cp>From the top, a \u003cstrong>soft creamy Chevre\u003c/strong> (goat cheese), \u003cstrong>Comte\u003c/strong>, \u003cstrong>Rocamadour\u003c/strong>, \u003cstrong>Beaufort d'Ete\u003c/strong> and a \u003cstrong>Marc de Tomme\u003c/strong>. Marc is what is left after the wine is pressed and this cheese was smothered in a layer of Marc from the Alps to impart some of the local flavor.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/newyears_cheese-plate1-300.jpg\">\u003c/p>\n\u003cp>...and dessert! \u003cstrong>A passion fruit white chocolate cake\u003c/strong>, called \u003cstrong>Fraicheur\u003c/strong>, and made of \u003cstrong>creme legere a passion\u003c/strong> (passion fruit creme), \u003cstrong>parfait au chocolat blanc\u003c/strong> (white chocolate parfait) et \u003cstrong>biscuit cuillere aux grains de noisette\u003c/strong> (hazelnut biscuit, pronounced bis-qwee, or cake).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/newyears_dessert1_300.jpg\">\u003c/p>\n\u003cp>So on that sweet note, mes amis, Bonne Annee! May your 2006 be filled with health, happiness, good friends, good food and much laughter.\u003c/p>\n\u003cp>Cheers! And a very Happy New Year to you from my little kitchen in Paris!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Christmas FoodFest in Portland",
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"content": "\u003cp>It's becoming a tradition, when I fly into Portland, to head directly to the \u003cstrong>\u003ca href=\"http://portland.citysearch.com/profile/41723730/portland_or/gotham_bldg_tavern.html\">Gotham Bldg Tavern\u003c/a>\u003c/strong> in NE Portland for a hearty breakfast. The first time I visited, only a few months ago, I managed to wolf down one of their famous, decadent breakfast sandwiches: a soft seeded roll piled high with an over-medium fried egg, thick applewood-smoked bacon, Vermont Cheddar, and housemade catsup. It is not for the faint of heart.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gotham-749028.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/gotham-745840.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>On this visit, with my entire family in tow and in town for the holiday weekend, we made a beeline for Gotham as soon as the plane landed. Early. Very very early, and I needed coffee (thank goodness, during my entire stay, I never had one bad cup of coffee; it is the home of \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2005/07/ritual-coffee-roasters-living-here.jsp\">Stumptown\u003c/a>\u003c/strong> you know). One perfectly crisp waffle and an exceedingly fresh poached egg later, I was ready to hit the Pearl district for some last minute shopping. And, of course, a meandering trip to \u003cstrong>\u003ca href=\"http://www.powells.com/\">Powell's\u003c/a>\u003c/strong> (always a mandatory stop on my ever-increasing visits to Portland).\u003c/p>\n\u003cp>So this is how the weekend started. We had all converged on Portland to celebrate the holidays, and this year was special--it was the first time my brother was hosting the event at his new(ish) house. We, of course, went all out. And when I say all out, I am primarily talking about food. If there is one thing that bonds my family together it is food.\u003c/p>\n\u003cp>Months ago, my brother and I came up with an elaborate Christmas dinner menu, and he spent the time prior to our arrival making sure all the particulars were in place--from brewing 2 kegs of beer (check out his Kegerator) and building a tabletop large enough to accommodate all the dinner guests, to purchasing pasta bowls just for our first course and placing an order with \u003cstrong>\u003ca href=\"http://www.simpaticacatering.com/viande.html\">Viande Meats\u003c/a>\u003c/strong> for a beautiful rack of veal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/citymarket-pork-731062.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/citymarket-pork-728007.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Over the days leading up to the big feast, we sipped rich, frothy lattes and sampled fig-anise bread from the \u003cstrong>\u003ca href=\"http://www.pearlbakery.com/index.htm\">Pearl Bakery\u003c/a>\u003c/strong> (truly one of the best lattes I've ever had)...\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pearlbakery-716391.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pearlbakery-712224.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>...we overindulged on pizza from \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2005/03/pizza-hunter.jsp\">Apizza Scholls\u003c/a>\u003c/strong>, and went all-out for our traditional \"fancy night out on the town for Christmas Eve\" at \u003cstrong>\u003ca href=\"http://www.wildwoodrestaurant.com/aboutus.htm\">Wildwood\u003c/a>\u003c/strong>, a Portland culinary institution which, after that exquisite meal, deserves its glowing reputation. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/wildwood-798374.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/wildwood-795021.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>A sample of what we ate:\u003cbr>* Sweet local oysters with Champagne mignonette\u003cbr>* Endive salad with toasted walnuts and creamy blue cheese\u003cbr>* Potato-leek soup with Oregon truffles\u003cbr>* Porchetta with hazelnut bread pudding and grilled pears\u003cbr>* Mesquite-roasted chicken with braised Brussels sprouts, goat cheese gnocchi, and roasted celery root\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/citymarket-706668.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/citymarket-700723.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>On the day of Christmas Eve, we did our big shop in preparation for the feast--our first stop was to the upscale specialty market, City Market NW to pick up our beautiful free-range rack of veal from Viande, along with sheets of fresh egg pasta from Pastaworks, and a bag full of chanterelle mushrooms.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/porcini-754612.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/porcini-750555.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>On Christmas morning, after gleefully opening our gifts and eating one too many slices of our annual Christmas kolache, we got down to business. Somehow I ended up as the chef barking orders to all those around me (this cannot possibly surprise anyone who knows me). But we were a well-oiled machine: my brother Mark, my mom, and Wendy were all tasked with specific jobs to chop this, stir that, prep those, peel these while my father stood guard at the sink, washing every dish that came his way. By 4pm, the nibbles were out, the Champagne chilled and the guests arrived. We were ready to eat!\u003c/p>\n\u003cp>Here's what we made:\u003c/p>\n\u003cp>\u003cem>Nibbles\u003c/em>\u003cbr>Rosemary flatbread with cheeses and salumi\u003cbr>Marinated olives\u003cbr>Marcona almonds\u003cbr>Served with Kir royales\u003c/p>\n\u003cp>\u003cem>First course\u003c/em>\u003cbr>Homemade, individual spicy roasted pumpkin ravioli with brown butter and sage\u003cbr>Served with a white Italian Arneis\u003c/p>\n\u003cp>\u003cem>Main course\u003c/em>\u003cbr>Roasted chanterelle mushroom and arugula salad with shaved Parmigiano-Reggiano\u003cbr>Balsamic-braised fennel and cippoline onions with thyme\u003cbr>Roasted Tuscan rack of veal\u003cbr>Served with an Oregon Pinot Noir\u003c/p>\n\u003cp>\u003cem>Dessert\u003c/em>\u003cbr>Chocolate-almond babycakes with wine-poached pears, bittersweet chocolate sauce, and creme fraiche\u003cbr>Served with Stumptown coffee\u003c/p>\n\u003cp>Whew.\u003cbr>We rolled back to our digs at the \u003ca href=\"http://www.mcmenamins.com/index.php?loc=57&category=Location%20Homepage\">\u003cstrong>Kennedy School\u003c/strong>\u003c/a> later that evening and basically passed out. And it didn't end there, but I'm full just writing about all this food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/kennedyschool-789536.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/kennedyschool-786173.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's becoming a tradition, when I fly into Portland, to head directly to the \u003cstrong>\u003ca href=\"http://portland.citysearch.com/profile/41723730/portland_or/gotham_bldg_tavern.html\">Gotham Bldg Tavern\u003c/a>\u003c/strong> in NE Portland for a hearty breakfast. The first time I visited, only a few months ago, I managed to wolf down one of their famous, decadent breakfast sandwiches: a soft seeded roll piled high with an over-medium fried egg, thick applewood-smoked bacon, Vermont Cheddar, and housemade catsup. It is not for the faint of heart.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/gotham-749028.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/gotham-745840.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>On this visit, with my entire family in tow and in town for the holiday weekend, we made a beeline for Gotham as soon as the plane landed. Early. Very very early, and I needed coffee (thank goodness, during my entire stay, I never had one bad cup of coffee; it is the home of \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2005/07/ritual-coffee-roasters-living-here.jsp\">Stumptown\u003c/a>\u003c/strong> you know). One perfectly crisp waffle and an exceedingly fresh poached egg later, I was ready to hit the Pearl district for some last minute shopping. And, of course, a meandering trip to \u003cstrong>\u003ca href=\"http://www.powells.com/\">Powell's\u003c/a>\u003c/strong> (always a mandatory stop on my ever-increasing visits to Portland).\u003c/p>\n\u003cp>So this is how the weekend started. We had all converged on Portland to celebrate the holidays, and this year was special--it was the first time my brother was hosting the event at his new(ish) house. We, of course, went all out. And when I say all out, I am primarily talking about food. If there is one thing that bonds my family together it is food.\u003c/p>\n\u003cp>Months ago, my brother and I came up with an elaborate Christmas dinner menu, and he spent the time prior to our arrival making sure all the particulars were in place--from brewing 2 kegs of beer (check out his Kegerator) and building a tabletop large enough to accommodate all the dinner guests, to purchasing pasta bowls just for our first course and placing an order with \u003cstrong>\u003ca href=\"http://www.simpaticacatering.com/viande.html\">Viande Meats\u003c/a>\u003c/strong> for a beautiful rack of veal.\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/citymarket-pork-731062.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/citymarket-pork-728007.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Over the days leading up to the big feast, we sipped rich, frothy lattes and sampled fig-anise bread from the \u003cstrong>\u003ca href=\"http://www.pearlbakery.com/index.htm\">Pearl Bakery\u003c/a>\u003c/strong> (truly one of the best lattes I've ever had)...\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pearlbakery-716391.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pearlbakery-712224.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>...we overindulged on pizza from \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2005/03/pizza-hunter.jsp\">Apizza Scholls\u003c/a>\u003c/strong>, and went all-out for our traditional \"fancy night out on the town for Christmas Eve\" at \u003cstrong>\u003ca href=\"http://www.wildwoodrestaurant.com/aboutus.htm\">Wildwood\u003c/a>\u003c/strong>, a Portland culinary institution which, after that exquisite meal, deserves its glowing reputation. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/wildwood-798374.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/wildwood-795021.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>A sample of what we ate:\u003cbr>* Sweet local oysters with Champagne mignonette\u003cbr>* Endive salad with toasted walnuts and creamy blue cheese\u003cbr>* Potato-leek soup with Oregon truffles\u003cbr>* Porchetta with hazelnut bread pudding and grilled pears\u003cbr>* Mesquite-roasted chicken with braised Brussels sprouts, goat cheese gnocchi, and roasted celery root\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/citymarket-706668.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/citymarket-700723.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>On the day of Christmas Eve, we did our big shop in preparation for the feast--our first stop was to the upscale specialty market, City Market NW to pick up our beautiful free-range rack of veal from Viande, along with sheets of fresh egg pasta from Pastaworks, and a bag full of chanterelle mushrooms.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/porcini-754612.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/porcini-750555.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>On Christmas morning, after gleefully opening our gifts and eating one too many slices of our annual Christmas kolache, we got down to business. Somehow I ended up as the chef barking orders to all those around me (this cannot possibly surprise anyone who knows me). But we were a well-oiled machine: my brother Mark, my mom, and Wendy were all tasked with specific jobs to chop this, stir that, prep those, peel these while my father stood guard at the sink, washing every dish that came his way. By 4pm, the nibbles were out, the Champagne chilled and the guests arrived. We were ready to eat!\u003c/p>\n\u003cp>Here's what we made:\u003c/p>\n\u003cp>\u003cem>Nibbles\u003c/em>\u003cbr>Rosemary flatbread with cheeses and salumi\u003cbr>Marinated olives\u003cbr>Marcona almonds\u003cbr>Served with Kir royales\u003c/p>\n\u003cp>\u003cem>First course\u003c/em>\u003cbr>Homemade, individual spicy roasted pumpkin ravioli with brown butter and sage\u003cbr>Served with a white Italian Arneis\u003c/p>\n\u003cp>\u003cem>Main course\u003c/em>\u003cbr>Roasted chanterelle mushroom and arugula salad with shaved Parmigiano-Reggiano\u003cbr>Balsamic-braised fennel and cippoline onions with thyme\u003cbr>Roasted Tuscan rack of veal\u003cbr>Served with an Oregon Pinot Noir\u003c/p>\n\u003cp>\u003cem>Dessert\u003c/em>\u003cbr>Chocolate-almond babycakes with wine-poached pears, bittersweet chocolate sauce, and creme fraiche\u003cbr>Served with Stumptown coffee\u003c/p>\n\u003cp>Whew.\u003cbr>We rolled back to our digs at the \u003ca href=\"http://www.mcmenamins.com/index.php?loc=57&category=Location%20Homepage\">\u003cstrong>Kennedy School\u003c/strong>\u003c/a> later that evening and basically passed out. And it didn't end there, but I'm full just writing about all this food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/kennedyschool-789536.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/kennedyschool-786173.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ring in 2006 with Lemony Snicket",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/lemony-701816.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/lemony-797817.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>As New Year's Eve approaches, I think it's time to reach into my bag of cocktails and pull out a very unique celebratory drink. About a year ago, I had some friends gathered around me to share in the weekly Friday night horror that was the final, gasping, death-rattling seasons of of \u003ca href=\"http://www.televisionwithoutpity.com/show.cgi?show=71\">\u003ci>Star Trek: Enterprise\u003c/i>\u003c/a>. Given the eternally furrowing Captain Quantum, an anorexic Vulcan Crack Whore, and the general unrelenting awfulness of the show, alcoholic beverages were often required to get through the night. One fateful night, my friend Suzanne arrived armed with a wild and inspired concoction. (She also arrived armed with lots of bottles and bendy straws.) With more than a nod to those fabulous books, I give you...\u003c/p>\n\u003cp>\u003cb>Lemony Snicket: An Unfortunate Combination of Liquors\u003c/b>\u003c/p>\n\u003cp>Yield: 1 kick-ass Happy New Year Cocktail\u003c/p>\n\u003cp>1 1/2 ounces Absolut Citron\u003cbr>1 1/2 ounces \u003cb>\u003ca href=\"http://www.grubreport.com/soupdujour/campania.html\">limoncello\u003c/a>\u003c/b>\u003cbr>Bitter lemon (aka Tom Collins mix)\u003cbr>Campari \u003cbr>Maraschino cherries\u003cbr>Paper umbrellas\u003cbr>Bendy straws\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Fill a tall glass with ice and add the vodka and limoncello. Add a splash of Campari for a deceptively pink effect (the Baudelaire orphans' least favorite color is pink) and top off with the bitter lemon. Garnish with maraschino cherries, umbrellas, and bendy straws.\u003c/p>\n\u003cp>2. And yes, those are \u003ci>Star Trek\u003c/i> glasses. In my humble opinion, this drink can only be successfully served in \u003ci>Star Trek\u003c/i> glasses. \u003ci>Star Trek III: The Search for Spock\u003c/i> glasses. From Taco Bell. Sold in 1984. I love them.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Drink responsibly, be safe, and have a happy New Year!\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/lemony-701816.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/lemony-797817.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>As New Year's Eve approaches, I think it's time to reach into my bag of cocktails and pull out a very unique celebratory drink. About a year ago, I had some friends gathered around me to share in the weekly Friday night horror that was the final, gasping, death-rattling seasons of of \u003ca href=\"http://www.televisionwithoutpity.com/show.cgi?show=71\">\u003ci>Star Trek: Enterprise\u003c/i>\u003c/a>. Given the eternally furrowing Captain Quantum, an anorexic Vulcan Crack Whore, and the general unrelenting awfulness of the show, alcoholic beverages were often required to get through the night. One fateful night, my friend Suzanne arrived armed with a wild and inspired concoction. (She also arrived armed with lots of bottles and bendy straws.) With more than a nod to those fabulous books, I give you...\u003c/p>\n\u003cp>\u003cb>Lemony Snicket: An Unfortunate Combination of Liquors\u003c/b>\u003c/p>\n\u003cp>Yield: 1 kick-ass Happy New Year Cocktail\u003c/p>\n\u003cp>1 1/2 ounces Absolut Citron\u003cbr>1 1/2 ounces \u003cb>\u003ca href=\"http://www.grubreport.com/soupdujour/campania.html\">limoncello\u003c/a>\u003c/b>\u003cbr>Bitter lemon (aka Tom Collins mix)\u003cbr>Campari \u003cbr>Maraschino cherries\u003cbr>Paper umbrellas\u003cbr>Bendy straws\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Fill a tall glass with ice and add the vodka and limoncello. Add a splash of Campari for a deceptively pink effect (the Baudelaire orphans' least favorite color is pink) and top off with the bitter lemon. Garnish with maraschino cherries, umbrellas, and bendy straws.\u003c/p>\n\u003cp>2. And yes, those are \u003ci>Star Trek\u003c/i> glasses. In my humble opinion, this drink can only be successfully served in \u003ci>Star Trek\u003c/i> glasses. \u003ci>Star Trek III: The Search for Spock\u003c/i> glasses. From Taco Bell. Sold in 1984. I love them.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Drink responsibly, be safe, and have a happy New Year!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "We Wish You a Merry Cheesemas",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cheesemonger1-717153.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cheesemonger1-713160.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Over at Ye Olde Stanke Cheeseshoppe, we are quite serious about our cheese. However, there are times -- especially in moments of high stress -- when we also get quite silly about it. \u003c/p>\n\u003cp>There has long been a tradition of one cheesemonger or another suddenly bursting into song as they pull the wire through a round or as they offer a taste of something to a customer. Although the customer might be taken aback by this behavior, I assure you it is perfectly normal. It is also perfectly normal for another cheesemonger to chime in on the next verse. But if you listen closely, you'll realize that, while you recognize the tune, the words are a totally different story (I do believe that \"Meaux! Meaux! Meaux! How do you like it? How do you like it?\" is nice and catchy). See, the longer you Work in Cheese, the more you likely you are to realize how many songs can be made up about cheese, glorious cheese. Especially when you're \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/hotchocolate.html\">all hopped up on hot chocolate flights\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>There are times when we've even chewed over the idea of burning our own CD and calling it \"Cheesemonger's Delight\" or something. At any rate, with the constant Christmas carols being pounded into my head no matter where I go, it was just a matter of time before I fully cracked and started coming up with lyrics. So, here are a few Cheesemas carols to speed you on your merry way.\u003c/p>\n\u003cp>\u003cb>Oh, Christmas Cheese, Oh Christmas Cheese\u003c/b>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>Oh, Christmas Cheese, Oh Christmas Cheese\u003cbr>How lovely is thy bloomy rind\u003cbr>Oh, Christmas Cheese, Oh Christmas Cheese\u003cbr>Not only ripe in summer's heat\u003cbr>But also paired with salty meat\u003cbr>Oh, Christmas Cheese, Oh Christmas Cheese\u003cbr>How lovely is thy bloomy rind\u003c/i>\u003c/p>\n\u003cp>\u003cb>God Rest Ye Merry, Cheesemonger\u003c/b>\u003c/p>\n\u003cp>\u003ci>God rest ye merry, cheesemonger; let's plan a large buffet.\u003cbr>Remember, Mozz, our sa-a-vior will sell out every day\u003cbr>So shave us all some Parmesan while we cut more Ouray. \u003cbr>O tidings of Roquefort and joy, Roquefort and joy!\u003cbr>O tidings of Roquefort and joy! \u003c/i>\u003c/p>\n\u003cp>In Pyrenees, in Switzerland, some lovely cheese was formed,\u003cbr>And aged within a natural rind upon this sav'ry morn;\u003cbr>The which to all great e-ea-ters is nothing but cheese porn.\u003cbr>O tidings of Roquefort and joy, Roquefort and joy!\u003cbr>O tidings of Roquefort and joy!\u003c/p>\n\u003cp>From Greece our island partner, a blessed Feta came;\u003cbr>And unto certain mo-on-ngers brought tastings of the same;\u003cbr>And there was some nice Ardrahan that sort of causes stains.\u003cbr>O tidings of Roquefort and joy, Roquefort and joy!\u003cbr>O tidings of Roquefort and joy! \u003c/p>\n\u003cp>\u003cb>Silent Cheese\u003c/b>\u003c/p>\n\u003cp>\u003ci>Silent Cheese, Holey Cheese\u003cbr>All is Tomme, all is Bries\u003cbr>'Round of Che-eh-der\u003cbr>Monger and wire\u003c/i>\u003c/p>\n\u003cp>Holey Stilton so stinky and dire\u003cbr>Cheese, oh HEA-ven-ly, chee-EESE!\u003cbr>Chee-eese, oh hea-ven-ly, cheese.\u003c/p>\n\u003cp>\u003cb>O, Come All Ye Mongers\u003c/b>\u003c/p>\n\u003cp>\u003ci>O come, all ye mongers,\u003cbr>Tired yet still patient,\u003cbr>O eat ye, O e-eat ye some Mo-on-tegrappa\u003cbr>Come taste our Poacher, pair it with a Chardonnay\u003cbr>O come, let us pre-cut it,\u003cbr>O come, let us pre-cut it, \u003cbr>O come, let us pre-cut it, \u003cbr>Brie de Meaux.\u003c/i>\u003c/p>\n\u003cp>Slice, wires of mongers, \u003cbr>Slice in quick rotation;\u003cbr>Slice all the Fougerous of heaven above:\u003cbr>Fourme of Ambert, Fourme is the priciest\u003cbr>O come, let us pre-cut it,\u003cbr>O come, let us pre-cut it, \u003cbr>O come, let us pre-cut it, \u003cbr>Brie de Meaux\u003c/p>\n\u003cp>\u003cb>Here We Come A-Mongering\u003c/b>\u003c/p>\n\u003cp>\u003ci>Here we come a-mongering among the cheese and cream\u003cbr>Here we come a-wiring so fair to be seen. \u003cbr>Brie and chevre wrapped for you.\u003cbr>And to you glad Gruyere too.\u003cbr>And Gouda bless you and send you a stinky New Year. \u003cbr>And Gouda send you a stinky New Year.\u003c/i>\u003c/p>\n\u003cp>I told my mother about them and when I got to \"roquefort and joy,\" she could only groan, \"Oh, \u003ci>Steph\u003c/i>-ie, that's awful!\" She also didn't think our family friend and \u003cb>\u003ca href=\"http://prairiehome.publicradio.org/programs/2007/03/10/music.shtml\">opera star Janis Hardy\u003c/a>\u003c/b> could be induced to sing them the next time she makes an appearance on Garrison Keillor's \u003cb>\u003ca href=\"http://prairiehome.publicradio.org/\">\"A Prairie Home Companion.\"\u003c/a>\u003c/b> Oh, the world can be such a cruel, punless place!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cheesemonger2-783294.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cheesemonger2-779126.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cheesemonger1-717153.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cheesemonger1-713160.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Over at Ye Olde Stanke Cheeseshoppe, we are quite serious about our cheese. However, there are times -- especially in moments of high stress -- when we also get quite silly about it. \u003c/p>\n\u003cp>There has long been a tradition of one cheesemonger or another suddenly bursting into song as they pull the wire through a round or as they offer a taste of something to a customer. Although the customer might be taken aback by this behavior, I assure you it is perfectly normal. It is also perfectly normal for another cheesemonger to chime in on the next verse. But if you listen closely, you'll realize that, while you recognize the tune, the words are a totally different story (I do believe that \"Meaux! Meaux! Meaux! How do you like it? How do you like it?\" is nice and catchy). See, the longer you Work in Cheese, the more you likely you are to realize how many songs can be made up about cheese, glorious cheese. Especially when you're \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/hotchocolate.html\">all hopped up on hot chocolate flights\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>There are times when we've even chewed over the idea of burning our own CD and calling it \"Cheesemonger's Delight\" or something. At any rate, with the constant Christmas carols being pounded into my head no matter where I go, it was just a matter of time before I fully cracked and started coming up with lyrics. So, here are a few Cheesemas carols to speed you on your merry way.\u003c/p>\n\u003cp>\u003cb>Oh, Christmas Cheese, Oh Christmas Cheese\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Oh, Christmas Cheese, Oh Christmas Cheese\u003cbr>How lovely is thy bloomy rind\u003cbr>Oh, Christmas Cheese, Oh Christmas Cheese\u003cbr>Not only ripe in summer's heat\u003cbr>But also paired with salty meat\u003cbr>Oh, Christmas Cheese, Oh Christmas Cheese\u003cbr>How lovely is thy bloomy rind\u003c/i>\u003c/p>\n\u003cp>\u003cb>God Rest Ye Merry, Cheesemonger\u003c/b>\u003c/p>\n\u003cp>\u003ci>God rest ye merry, cheesemonger; let's plan a large buffet.\u003cbr>Remember, Mozz, our sa-a-vior will sell out every day\u003cbr>So shave us all some Parmesan while we cut more Ouray. \u003cbr>O tidings of Roquefort and joy, Roquefort and joy!\u003cbr>O tidings of Roquefort and joy! \u003c/i>\u003c/p>\n\u003cp>In Pyrenees, in Switzerland, some lovely cheese was formed,\u003cbr>And aged within a natural rind upon this sav'ry morn;\u003cbr>The which to all great e-ea-ters is nothing but cheese porn.\u003cbr>O tidings of Roquefort and joy, Roquefort and joy!\u003cbr>O tidings of Roquefort and joy!\u003c/p>\n\u003cp>From Greece our island partner, a blessed Feta came;\u003cbr>And unto certain mo-on-ngers brought tastings of the same;\u003cbr>And there was some nice Ardrahan that sort of causes stains.\u003cbr>O tidings of Roquefort and joy, Roquefort and joy!\u003cbr>O tidings of Roquefort and joy! \u003c/p>\n\u003cp>\u003cb>Silent Cheese\u003c/b>\u003c/p>\n\u003cp>\u003ci>Silent Cheese, Holey Cheese\u003cbr>All is Tomme, all is Bries\u003cbr>'Round of Che-eh-der\u003cbr>Monger and wire\u003c/i>\u003c/p>\n\u003cp>Holey Stilton so stinky and dire\u003cbr>Cheese, oh HEA-ven-ly, chee-EESE!\u003cbr>Chee-eese, oh hea-ven-ly, cheese.\u003c/p>\n\u003cp>\u003cb>O, Come All Ye Mongers\u003c/b>\u003c/p>\n\u003cp>\u003ci>O come, all ye mongers,\u003cbr>Tired yet still patient,\u003cbr>O eat ye, O e-eat ye some Mo-on-tegrappa\u003cbr>Come taste our Poacher, pair it with a Chardonnay\u003cbr>O come, let us pre-cut it,\u003cbr>O come, let us pre-cut it, \u003cbr>O come, let us pre-cut it, \u003cbr>Brie de Meaux.\u003c/i>\u003c/p>\n\u003cp>Slice, wires of mongers, \u003cbr>Slice in quick rotation;\u003cbr>Slice all the Fougerous of heaven above:\u003cbr>Fourme of Ambert, Fourme is the priciest\u003cbr>O come, let us pre-cut it,\u003cbr>O come, let us pre-cut it, \u003cbr>O come, let us pre-cut it, \u003cbr>Brie de Meaux\u003c/p>\n\u003cp>\u003cb>Here We Come A-Mongering\u003c/b>\u003c/p>\n\u003cp>\u003ci>Here we come a-mongering among the cheese and cream\u003cbr>Here we come a-wiring so fair to be seen. \u003cbr>Brie and chevre wrapped for you.\u003cbr>And to you glad Gruyere too.\u003cbr>And Gouda bless you and send you a stinky New Year. \u003cbr>And Gouda send you a stinky New Year.\u003c/i>\u003c/p>\n\u003cp>I told my mother about them and when I got to \"roquefort and joy,\" she could only groan, \"Oh, \u003ci>Steph\u003c/i>-ie, that's awful!\" She also didn't think our family friend and \u003cb>\u003ca href=\"http://prairiehome.publicradio.org/programs/2007/03/10/music.shtml\">opera star Janis Hardy\u003c/a>\u003c/b> could be induced to sing them the next time she makes an appearance on Garrison Keillor's \u003cb>\u003ca href=\"http://prairiehome.publicradio.org/\">\"A Prairie Home Companion.\"\u003c/a>\u003c/b> Oh, the world can be such a cruel, punless place!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cheesemonger2-783294.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cheesemonger2-779126.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg>\u003cbr>\u003cb>Title:\u003c/b>Culinary writer, cookbook author and president elect of the \u003cb>\u003ca href=\"http://www.sfpfs.com/\">San Francisco Professional Food Society\u003c/a>\u003c/b>\u003cbr>\u003cb>Home town:\u003c/b> Scarsdale, NY. Living in the Bay Area since 1978\u003c/p>\n\u003cp>\u003cb>1. How did the idea come about for \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811842371/kqedorg-20\">The Wine Lover's Dessert Cookbook\u003c/a>\u003c/b>?\u003cbr>Co-author Mary Cech and I developed the idea together. We met at a chocolate class for culinary professionals and it turned out we both wanted to write a book. We talked about a lot of ideas, but when we hit on pairing wines with dessert, we realized that was the one, because it really hadn't been done before. \u003c/p>\n\u003cp>\u003cb>2. What was your role in the book?\u003c/b>\u003cbr>I'm primarily the writer in the pair. We both researched the wine and the matches. My job was to make sure the recipes that Mary created were easy for people to make at home. \u003c/p>\n\u003cp>\u003cb>3. How did you test the recipes?\u003c/b>\u003cbr>I made each recipe at least once and often many times. Then we had a large team of recipe testers who tested the recipes under different circumstances, in different geographic areas with different equipment in different kitchens. The testers were great. One woman was a baker. She and her husband had a wine store and he'd send me his wine tasting notes with every recipe! \u003c/p>\n\u003cp>\u003cb>4. What common misconceptions are there about pairing wine and dessert?\u003c/b>\u003cbr>The dessert that is most often mismatched is probably wedding cake and Champagne. It won't hurt the cake but the Champagne tastes flat and sour. I would suggest using a demi-sec Champagne. The other common mistake is pairing chocolate with Champagne or Cabernet. The Cabernet won't taste right with it. Port is an obvious match, but there are lots of other chocolate friendly wines like a fortified Zinfandel Port, a Cabernet Port or a Banyul. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In general, the wine should be sweeter than the dessert. For example slightly sweet salty nuts with a sherry pick up the nutty flavors in the wine. A special wine should get a special dessert but a simple one, nothing that would overshadow it. If you had a 1998 Chateau d'Yquem you might want a plain creme brulee with it that has creamy and caramel flavors. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>5. What wines do you recommend with something complex like tropical fruits?\u003c/b>\u003cbr>There are lots of magical pairings for tropical fruits. Tropical fruit based desserts paired with Beringer Nightingale Botrytis Sauvignon Blanc Semillon are gorgeous together. But they're also lovely with ice wines.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003cbr>\u003cb>Title:\u003c/b>Culinary writer, cookbook author and president elect of the \u003cb>\u003ca href=\"http://www.sfpfs.com/\">San Francisco Professional Food Society\u003c/a>\u003c/b>\u003cbr>\u003cb>Home town:\u003c/b> Scarsdale, NY. Living in the Bay Area since 1978\u003c/p>\n\u003cp>\u003cb>1. How did the idea come about for \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811842371/kqedorg-20\">The Wine Lover's Dessert Cookbook\u003c/a>\u003c/b>?\u003cbr>Co-author Mary Cech and I developed the idea together. We met at a chocolate class for culinary professionals and it turned out we both wanted to write a book. We talked about a lot of ideas, but when we hit on pairing wines with dessert, we realized that was the one, because it really hadn't been done before. \u003c/p>\n\u003cp>\u003cb>2. What was your role in the book?\u003c/b>\u003cbr>I'm primarily the writer in the pair. We both researched the wine and the matches. My job was to make sure the recipes that Mary created were easy for people to make at home. \u003c/p>\n\u003cp>\u003cb>3. How did you test the recipes?\u003c/b>\u003cbr>I made each recipe at least once and often many times. Then we had a large team of recipe testers who tested the recipes under different circumstances, in different geographic areas with different equipment in different kitchens. The testers were great. One woman was a baker. She and her husband had a wine store and he'd send me his wine tasting notes with every recipe! \u003c/p>\n\u003cp>\u003cb>4. What common misconceptions are there about pairing wine and dessert?\u003c/b>\u003cbr>The dessert that is most often mismatched is probably wedding cake and Champagne. It won't hurt the cake but the Champagne tastes flat and sour. I would suggest using a demi-sec Champagne. The other common mistake is pairing chocolate with Champagne or Cabernet. The Cabernet won't taste right with it. Port is an obvious match, but there are lots of other chocolate friendly wines like a fortified Zinfandel Port, a Cabernet Port or a Banyul. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In general, the wine should be sweeter than the dessert. For example slightly sweet salty nuts with a sherry pick up the nutty flavors in the wine. A special wine should get a special dessert but a simple one, nothing that would overshadow it. If you had a 1998 Chateau d'Yquem you might want a plain creme brulee with it that has creamy and caramel flavors. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>5. What wines do you recommend with something complex like tropical fruits?\u003c/b>\u003cbr>There are lots of magical pairings for tropical fruits. Tropical fruit based desserts paired with Beringer Nightingale Botrytis Sauvignon Blanc Semillon are gorgeous together. But they're also lovely with ice wines.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Adventures with the Zuni Chicken",
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"content": "\u003cp>I cannot follow a recipe to save my life. The irony is that I'm a cookbook editor, so not only do I develop, edit, and insist on changes and re-writes from my authors, but I have my own cache of personal recipes that I've tweaked and toiled over. \u003c/p>\n\u003cp>The fact that I cannot follow a recipe is nothing against the recipes themselves--you'll often find me devouring a cookbook, pouring over a magazine article, or scrolling through a culinary website. It's just that I can't be bothered to measure much of anything and I'm generally not only willing but wholeheartedly in favor of substitutions (based upon what I've already got in my pantry). Well, and frankly, oftentimes I just don't agree with the way the recipe was written. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/zunicookbook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/zunicookbook.jpg\" alt=\"The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant. Author: Judy Rogers\" width=\"260\" height=\"324\" class=\"alignleft size-full wp-image-74719\">\u003c/a>Occasionally I like to amuse myself, put on a look of furrowed concentration, and hunker down and attempt to follow a recipe. So you can imagine what it meant when I decided to make the Zuni roast chicken and bread salad from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393020436/kqedorg-20\">\u003cstrong>The Zuni Cafe Cookbook\u003c/strong>\u003c/a> by Judy Rodgers. Now, this happens to be one of my favorite cookbooks and it's not because I cook from it on a regular basis (although if I had loads of time, I would). I love it because it's a damn good read. Rogers' culinary sensibility and the level of detail with which she writes is both enticing and challenging. If I follow each detailed step, will I be assured success? How will I measure that success--against the chicken I've eaten at \u003ca href=\"http://www.zunicafe.com/\">\u003cstrong>Zuni\u003c/strong>\u003c/a> countless times? (Here I should insert yet another caveat: The chicken at Zuni is nearly always consistently fantastic--crispy, salty, juicy and set atop a bed of chewy toasted bread hunks with bitter greens and tangy vinaigrette. However, I have sampled versions where the bread is just a bit too stale, the hunks are just a tad too large, and the greens are too few.)\u003c/p>\n\u003cp>All that being said, on Thursday evening I set out to find two small 3-lb birds. After visiting a few higher-end markets, I gave up and decided to pursue it on Friday (she does, after all, suggest that you can salt the birds for 1 to 3 days, so I still had a day). Thwarted again on Friday. Every market had only 5-lb + sized birds! Saturday morning, knowing I would just have to give in, I visited one of my favorite butchers, \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/XjMsOcJkco7nl9qc9w0nFg\">Ver Brugge\u003c/a>\u003c/strong>, in Rockridge. Score! They had a pile of Rocky Jr. fryers that were indeed junior sized. I purchased my two 3-pounders and headed home to salt away. So this is where I first veered from the recipe. I didn't measure the salt. I rinsed and dried the birds as instructed, and even used kosher salt as Rodgers suggests (although that's what I always use so if she had called for something else I still would have used kosher), but I just took a handful and rubbed it over the chickens (and a bit under the skin, again veering from the recipe) until they had an even coating. \u003c/p>\n\u003cp>Later that afternoon, I started on the bread salad. As instructed, I trimmed the bottom crust and most of the top crust from the loaf of rustic Italian bread that I was planning to use. But, rather than cut the bread into great hunks, I ripped it into smaller pieces. One of the issues I've had with the dish at the restaurant was that the bread pieces were a bit too large and I wished they were slightly more toasted. So I took it upon myself to change that. Since I need to purchase a new pastry brush, I couldn't brush the oil on each side of the bread chunks, so I tossed them into a bowl with a drizzle of oil. Anyway, back to the recipe. I did broil the bread, which worked beautifully, although I think I probably went a bit longer than I was instructed to, meaning I ended up with crispier croutons rather than chewy chunks with burnished edges.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Meanwhile, I made a light vinaigrette which I tossed the bread in, and soaked my currants in red wine vinegar and warm water. But I didn't measure.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/zuni1-797051.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/zuni1-792717.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Finally, the big moment arrived, and I cranked up my oven to 475F (against my better judgement). Rodgers suggests using a shallow roasting pan or skillet that is not much larger than the chicken, so I chose my cast-iron pan and an All-Clad saute pan. I have actually roasted chickens in my cast-iron pan before, so I was all for this method, even though the high heat was a bit worrisome to me. Rather than heat the pans on the stovetop, I put them into the oven for about 5 minutes before tossing in the chickens, breast side up.\u003c/p>\n\u003cp>Immediately there was a symphony of sizzling and the skin on the chickens began blistering and bubbling away. After about 10 minutes my entire kitchen filled with smoke, and after 20 minutes, the whole house. With opened windows and better circulation, I turned the chickens (and, as Rodgers assured me in the recipe, given the high heat and because I pre-heated the pans, the skin didn't stick!). They were already gorgeous.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/zuni4-766863.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/zuni4-758693.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>While the chicken was searing away, I sauteed the garlic, greens onions, and oops, I couldn't help myself and added a chopped shallot. All of this was added to the bread, which was tossed together with the drained currants and a bit of chicken stock, salt, and pepper. As directed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/zuni3-738248.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/zuni3-735240.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The whole mess was piled into a baking dish, covered with foil, and set in the oven to heat during the last 5 minutes of the chicken roast (the final stage of the chicken event is to flip it and crisp the breast once again before removing it and letting it sit for 5 to 10 minutes).\u003c/p>\n\u003cp>While the bread salad was warming and getting a bit more tender (I think I over-toasted my cubes just a bit), I poured the fat out of the hot hot hot pans and made a quick, flavorful pan sauce with the bits in the bottom and some water (as instructed). \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/zuni8-787683.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/zuni8-784409.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>This was tossed in with the bread salad along with handfuls of baby arugula and baby mustard greens, then spread on a large (unwarmed, again not following the recipe) platter. I did however, cut the chicken into pieces and nestle them into the salad. As you can see here.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/zuni7-764417.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/zuni7-760379.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>All in all, I barely followed the recipe. The ingredients and the general idea behind the recipe was kept intact, and the end result was absolutely delicious. Perhaps next time I'll get out the measuring cups and spoons and try it her way. (Here are my friends Chris and Paul, about to enjoy the chicken with a glass of heavenly Navarro Pinot Noir.)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/zuni2-717331.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/zuni2-713658.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I cannot follow a recipe to save my life. The irony is that I'm a cookbook editor, so not only do I develop, edit, and insist on changes and re-writes from my authors, but I have my own cache of personal recipes that I've tweaked and toiled over. \u003c/p>\n\u003cp>The fact that I cannot follow a recipe is nothing against the recipes themselves--you'll often find me devouring a cookbook, pouring over a magazine article, or scrolling through a culinary website. It's just that I can't be bothered to measure much of anything and I'm generally not only willing but wholeheartedly in favor of substitutions (based upon what I've already got in my pantry). Well, and frankly, oftentimes I just don't agree with the way the recipe was written. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/zunicookbook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/zunicookbook.jpg\" alt=\"The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant. Author: Judy Rogers\" width=\"260\" height=\"324\" class=\"alignleft size-full wp-image-74719\">\u003c/a>Occasionally I like to amuse myself, put on a look of furrowed concentration, and hunker down and attempt to follow a recipe. So you can imagine what it meant when I decided to make the Zuni roast chicken and bread salad from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393020436/kqedorg-20\">\u003cstrong>The Zuni Cafe Cookbook\u003c/strong>\u003c/a> by Judy Rodgers. Now, this happens to be one of my favorite cookbooks and it's not because I cook from it on a regular basis (although if I had loads of time, I would). I love it because it's a damn good read. Rogers' culinary sensibility and the level of detail with which she writes is both enticing and challenging. If I follow each detailed step, will I be assured success? How will I measure that success--against the chicken I've eaten at \u003ca href=\"http://www.zunicafe.com/\">\u003cstrong>Zuni\u003c/strong>\u003c/a> countless times? (Here I should insert yet another caveat: The chicken at Zuni is nearly always consistently fantastic--crispy, salty, juicy and set atop a bed of chewy toasted bread hunks with bitter greens and tangy vinaigrette. However, I have sampled versions where the bread is just a bit too stale, the hunks are just a tad too large, and the greens are too few.)\u003c/p>\n\u003cp>All that being said, on Thursday evening I set out to find two small 3-lb birds. After visiting a few higher-end markets, I gave up and decided to pursue it on Friday (she does, after all, suggest that you can salt the birds for 1 to 3 days, so I still had a day). Thwarted again on Friday. Every market had only 5-lb + sized birds! Saturday morning, knowing I would just have to give in, I visited one of my favorite butchers, \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/XjMsOcJkco7nl9qc9w0nFg\">Ver Brugge\u003c/a>\u003c/strong>, in Rockridge. Score! They had a pile of Rocky Jr. fryers that were indeed junior sized. I purchased my two 3-pounders and headed home to salt away. So this is where I first veered from the recipe. I didn't measure the salt. I rinsed and dried the birds as instructed, and even used kosher salt as Rodgers suggests (although that's what I always use so if she had called for something else I still would have used kosher), but I just took a handful and rubbed it over the chickens (and a bit under the skin, again veering from the recipe) until they had an even coating. \u003c/p>\n\u003cp>Later that afternoon, I started on the bread salad. As instructed, I trimmed the bottom crust and most of the top crust from the loaf of rustic Italian bread that I was planning to use. But, rather than cut the bread into great hunks, I ripped it into smaller pieces. One of the issues I've had with the dish at the restaurant was that the bread pieces were a bit too large and I wished they were slightly more toasted. So I took it upon myself to change that. Since I need to purchase a new pastry brush, I couldn't brush the oil on each side of the bread chunks, so I tossed them into a bowl with a drizzle of oil. Anyway, back to the recipe. I did broil the bread, which worked beautifully, although I think I probably went a bit longer than I was instructed to, meaning I ended up with crispier croutons rather than chewy chunks with burnished edges.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Meanwhile, I made a light vinaigrette which I tossed the bread in, and soaked my currants in red wine vinegar and warm water. But I didn't measure.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/zuni1-797051.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/zuni1-792717.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Finally, the big moment arrived, and I cranked up my oven to 475F (against my better judgement). Rodgers suggests using a shallow roasting pan or skillet that is not much larger than the chicken, so I chose my cast-iron pan and an All-Clad saute pan. I have actually roasted chickens in my cast-iron pan before, so I was all for this method, even though the high heat was a bit worrisome to me. Rather than heat the pans on the stovetop, I put them into the oven for about 5 minutes before tossing in the chickens, breast side up.\u003c/p>\n\u003cp>Immediately there was a symphony of sizzling and the skin on the chickens began blistering and bubbling away. After about 10 minutes my entire kitchen filled with smoke, and after 20 minutes, the whole house. With opened windows and better circulation, I turned the chickens (and, as Rodgers assured me in the recipe, given the high heat and because I pre-heated the pans, the skin didn't stick!). They were already gorgeous.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/zuni4-766863.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/zuni4-758693.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>While the chicken was searing away, I sauteed the garlic, greens onions, and oops, I couldn't help myself and added a chopped shallot. All of this was added to the bread, which was tossed together with the drained currants and a bit of chicken stock, salt, and pepper. As directed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/zuni3-738248.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/zuni3-735240.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The whole mess was piled into a baking dish, covered with foil, and set in the oven to heat during the last 5 minutes of the chicken roast (the final stage of the chicken event is to flip it and crisp the breast once again before removing it and letting it sit for 5 to 10 minutes).\u003c/p>\n\u003cp>While the bread salad was warming and getting a bit more tender (I think I over-toasted my cubes just a bit), I poured the fat out of the hot hot hot pans and made a quick, flavorful pan sauce with the bits in the bottom and some water (as instructed). \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/zuni8-787683.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/zuni8-784409.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>This was tossed in with the bread salad along with handfuls of baby arugula and baby mustard greens, then spread on a large (unwarmed, again not following the recipe) platter. I did however, cut the chicken into pieces and nestle them into the salad. As you can see here.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/zuni7-764417.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/zuni7-760379.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>All in all, I barely followed the recipe. The ingredients and the general idea behind the recipe was kept intact, and the end result was absolutely delicious. Perhaps next time I'll get out the measuring cups and spoons and try it her way. (Here are my friends Chris and Paul, about to enjoy the chicken with a glass of heavenly Navarro Pinot Noir.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Loose Your Senses at Sensi",
"title": "Loose Your Senses at Sensi",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Back in Paris already, you ask?\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/eiffel_tower_300_wide-757756.jpg\" border=\"0\">\u003c/p>\n\u003cp>Not Paris, France but Paris, Las Vegas passing the \u003cem>faux \u003c/em>Eiffel Tower en route to Danny Ocean's favorite vault...the \u003cstrong>Bellagio\u003c/strong>! I'm sure the Ocean's Eleven (and now 12) gang would have held off on filming had they known that the 2005 Rising Star Chef could indulge them in the cuisine of the Bellagio's latest culinary endeavor. \u003cstrong>Sensi\u003c/strong>, opened almost one year ago to date in the new Bellagio spa tower, is a gastronomical delight of the senses (sensi in Italian) and is, in a word, remarkable.\u003c/p>\n\u003cp>\u003cstrong>Chef Martin Heierling\u003c/strong>, former Executive Chef of Bellagio Events and before that Lespinasse in New York City, was handed the reigns to the newest space \u003cem>chez\u003c/em> Bellagio and created the concept, hired the architects and artists, stone craftsmen and pottery artists. The results are spectacular. Involved in every aspect of the restaurant, Chef Martin created a dining experience that takes the diner into the heat of the kitchen by strategically placing the kitchen in the center of the restaurant surrounded by glass walls. Every table has a front row view of the grill, the prep area, the sea food station, the pasta station, the tandoori station and the chef's station all which showcase the skill, energy, and sheer focus of the chefs. When you walk in, the beguiling aromas from the open bread kithen and brick oven grab you by the lapels and refuse to let go.\u003c/p>\n\u003cp>\u003cstrong>Mason jars line the glass walls and are filled with every imaginable spice, herb, preserve and pickle.\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sensi_jars1_300_wide-760578.jpg\" border=\"0\">\u003c/p>\n\u003cp>Row upon row of glass mason jars filled with every imaginable spice and herb, preserves and pickles, as well as glass refridgerated units that allow each diner an unprecedented peek into the kitchen. All cooks are miked to communicate with the Chef who fires off orders as they roll in and shouts for dishes and garnishes as the order comes together. Like Mehta with The Three Tenors, the Chef with his sparkling blue eyes, contagious laugh and light-up-the-Strip smile guides everyone with lightning precision and laser focus ensuring that every dish arrives in unison. \"Hip, fun, vibrant\" were his guiding tenants and indeed, as the Chef claims, \"the place rocks\"!\u003c/p>\n\u003cp>\u003cstrong>A view of the glass wall of refridgerated units from one of two chef's tables.\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sensi_chef-table1_300_wide-784682.jpg\" border=\"0\">\u003c/p>\n\u003cp>From the water fountains to the menu paper to the granite to the wood from Japan for the tables, every aspect was painstakingly poured over if not created by the Chef. Don't ask him how much the granite cost. He'll roll his eyes as it would put most restaurants out of business before they opened. All the plates are hand made, no two are the same, each designed for that specific dish. The beet-arugula salad with chive oil is served on a rectangular plate with vibrant green drizzles on it, teasing the diner into trying to lick up the last drop. I know I did! Bon appetit!\u003c/p>\n\u003cp>\u003cstrong>Home made bread from their bread kitchen and wood burning bread-pizza oven\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sensi_bread_300-737262.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>Spicy Pepper Naan and Herb Naan with three dipping sauces\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sensi_naan_sauces_300-763403.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>Crispy fried shrimp rolled in rice flakes with creamy ginger mayonaisse and Kaffir lime oil\u003c/strong> and \u003cstrong>live Santa Barbara prawns fresh from the tank in tempura with a soy lemongrass dipping sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sensi_shrimp_prawn_300-792774.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>Roasted beet and arugula salad with Winesap apples, toasted pine nuts, Maytag blue cheese, chive oil and aged balsamic vinegar.\u003c/strong> note the plates!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sensi_beet_arugula_300wide-707859.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>Potato gnocchi with roasted wild trumpet mushrooms in a chicken jus with a horseradish foam\u003c/strong> and a \u003cstrong>seared scallop topped with a roasted chippolini onion then a braised duck raviolini in a barolo sauce\u003c/strong>..... that I could have bathed in!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sensi_gnocchi_scallop-300-711855.jpg\" border=\"0\">\u003c/p>\n\u003cp>....\u003cstrong>topped with a mound of shaved white truffles!\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sensi_gnocchi_truffle-300-732087.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>Pear soup\u003c/strong>! It took every ounce of energy not to pick this up and gulp it down but so as to not embarass my dining companion (the Chef's wife!), I delicately savored every spoonful. \u003cstrong>Nashi pear with lemon zest, star anise, vanilla, cinnamon, with a drop of lime juice to give it a kick, accented with Kaffir lime oil and a cinnamon stick\u003c/strong>.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sensi_pear_soup_300_wide-797009.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>Crispy Thai Red Snapper with a julien of carrots, sugar snap peas and bean sprouts with a green curry foam\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sensi_sea-bass_300_wide-741294.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>Braised beef short ribs with horseradish mashed potatoes and a black pepper jus\u003c/strong>. These melt in your mouth and the rub make your tongue do the tango. The beef takes 3 days to make and is aged on the bone. Rubbed in a home made spice melange then marinated in a tomato base puree of Worcestershire sauce, ginger, garlic, tamarind, brown sugar and hot mango pickle over night, the beef is braised for 5 hours and served steaming from the tandoori pot.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sensi_pork_300-767495.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>A quad of chocolate to round out the evening with white chocolate \"milk\", dark chocolate tart with fresh raspberry jam and a dollop of creme fraiche, chocolate mousse with dark chocolate mint ganache and clementine segments and a tiny chocolate souffle.\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sensi_dessert_300_wide-759654.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>Chef Martin Heierling \u003c/strong>with the final button-popping dessert whimsically presented in a cross between an igloo and a Who from Whoville ice hat. \u003cstrong>Sorbet of passion fruit-mango, raspberry and coconut scooped on a bed of diced mango\u003c/strong>.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sensi_martin_300_wide-785949.jpg\" border=\"0\">\u003c/p>\n\u003cp>In compliance with full and fair disclosure, I was an assistant at the James Beard House when the Bellagio came to NYC and am friends with the Chef and his wife. That being said, it was still one of the best meals I've ever had in one of the most exciting settings imaginable. So the next time you are in Las Vegas, don't lose your money, but go ahead and lose your senses.....\u003c/p>\n\u003cp>______________________\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sensi\u003c/strong>\u003cbr>Chef Martin Heierling\u003cbr>Bellagio\u003cbr>3600 S. Las Vegas Blvd.\u003cbr>Las Vegas, NV 89109\u003cbr>702 693 8800\u003cbr>\u003ca href=\"http://www.bellagio.com\">www.bellagio.com\u003c/a>\u003c/p>\n\n",
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"description": "Back in Paris already, you ask? Not Paris, France but Paris, Las Vegas passing the faux Eiffel Tower en route to Danny Ocean's favorite vault...the Bellagio! I'm sure the Ocean's Eleven (and now 12) gang would have held off on filming had they known that the 2005 Rising Star Chef could indulge them in the",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Back in Paris already, you ask?\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/eiffel_tower_300_wide-757756.jpg\" border=\"0\">\u003c/p>\n\u003cp>Not Paris, France but Paris, Las Vegas passing the \u003cem>faux \u003c/em>Eiffel Tower en route to Danny Ocean's favorite vault...the \u003cstrong>Bellagio\u003c/strong>! I'm sure the Ocean's Eleven (and now 12) gang would have held off on filming had they known that the 2005 Rising Star Chef could indulge them in the cuisine of the Bellagio's latest culinary endeavor. \u003cstrong>Sensi\u003c/strong>, opened almost one year ago to date in the new Bellagio spa tower, is a gastronomical delight of the senses (sensi in Italian) and is, in a word, remarkable.\u003c/p>\n\u003cp>\u003cstrong>Chef Martin Heierling\u003c/strong>, former Executive Chef of Bellagio Events and before that Lespinasse in New York City, was handed the reigns to the newest space \u003cem>chez\u003c/em> Bellagio and created the concept, hired the architects and artists, stone craftsmen and pottery artists. The results are spectacular. Involved in every aspect of the restaurant, Chef Martin created a dining experience that takes the diner into the heat of the kitchen by strategically placing the kitchen in the center of the restaurant surrounded by glass walls. Every table has a front row view of the grill, the prep area, the sea food station, the pasta station, the tandoori station and the chef's station all which showcase the skill, energy, and sheer focus of the chefs. When you walk in, the beguiling aromas from the open bread kithen and brick oven grab you by the lapels and refuse to let go.\u003c/p>\n\u003cp>\u003cstrong>Mason jars line the glass walls and are filled with every imaginable spice, herb, preserve and pickle.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sensi_jars1_300_wide-760578.jpg\" border=\"0\">\u003c/p>\n\u003cp>Row upon row of glass mason jars filled with every imaginable spice and herb, preserves and pickles, as well as glass refridgerated units that allow each diner an unprecedented peek into the kitchen. All cooks are miked to communicate with the Chef who fires off orders as they roll in and shouts for dishes and garnishes as the order comes together. Like Mehta with The Three Tenors, the Chef with his sparkling blue eyes, contagious laugh and light-up-the-Strip smile guides everyone with lightning precision and laser focus ensuring that every dish arrives in unison. \"Hip, fun, vibrant\" were his guiding tenants and indeed, as the Chef claims, \"the place rocks\"!\u003c/p>\n\u003cp>\u003cstrong>A view of the glass wall of refridgerated units from one of two chef's tables.\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sensi_chef-table1_300_wide-784682.jpg\" border=\"0\">\u003c/p>\n\u003cp>From the water fountains to the menu paper to the granite to the wood from Japan for the tables, every aspect was painstakingly poured over if not created by the Chef. Don't ask him how much the granite cost. He'll roll his eyes as it would put most restaurants out of business before they opened. All the plates are hand made, no two are the same, each designed for that specific dish. The beet-arugula salad with chive oil is served on a rectangular plate with vibrant green drizzles on it, teasing the diner into trying to lick up the last drop. I know I did! Bon appetit!\u003c/p>\n\u003cp>\u003cstrong>Home made bread from their bread kitchen and wood burning bread-pizza oven\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sensi_bread_300-737262.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>Spicy Pepper Naan and Herb Naan with three dipping sauces\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sensi_naan_sauces_300-763403.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>Crispy fried shrimp rolled in rice flakes with creamy ginger mayonaisse and Kaffir lime oil\u003c/strong> and \u003cstrong>live Santa Barbara prawns fresh from the tank in tempura with a soy lemongrass dipping sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sensi_shrimp_prawn_300-792774.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>Roasted beet and arugula salad with Winesap apples, toasted pine nuts, Maytag blue cheese, chive oil and aged balsamic vinegar.\u003c/strong> note the plates!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sensi_beet_arugula_300wide-707859.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>Potato gnocchi with roasted wild trumpet mushrooms in a chicken jus with a horseradish foam\u003c/strong> and a \u003cstrong>seared scallop topped with a roasted chippolini onion then a braised duck raviolini in a barolo sauce\u003c/strong>..... that I could have bathed in!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sensi_gnocchi_scallop-300-711855.jpg\" border=\"0\">\u003c/p>\n\u003cp>....\u003cstrong>topped with a mound of shaved white truffles!\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sensi_gnocchi_truffle-300-732087.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>Pear soup\u003c/strong>! It took every ounce of energy not to pick this up and gulp it down but so as to not embarass my dining companion (the Chef's wife!), I delicately savored every spoonful. \u003cstrong>Nashi pear with lemon zest, star anise, vanilla, cinnamon, with a drop of lime juice to give it a kick, accented with Kaffir lime oil and a cinnamon stick\u003c/strong>.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sensi_pear_soup_300_wide-797009.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>Crispy Thai Red Snapper with a julien of carrots, sugar snap peas and bean sprouts with a green curry foam\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sensi_sea-bass_300_wide-741294.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>Braised beef short ribs with horseradish mashed potatoes and a black pepper jus\u003c/strong>. These melt in your mouth and the rub make your tongue do the tango. The beef takes 3 days to make and is aged on the bone. Rubbed in a home made spice melange then marinated in a tomato base puree of Worcestershire sauce, ginger, garlic, tamarind, brown sugar and hot mango pickle over night, the beef is braised for 5 hours and served steaming from the tandoori pot.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sensi_pork_300-767495.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>A quad of chocolate to round out the evening with white chocolate \"milk\", dark chocolate tart with fresh raspberry jam and a dollop of creme fraiche, chocolate mousse with dark chocolate mint ganache and clementine segments and a tiny chocolate souffle.\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sensi_dessert_300_wide-759654.jpg\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>Chef Martin Heierling \u003c/strong>with the final button-popping dessert whimsically presented in a cross between an igloo and a Who from Whoville ice hat. \u003cstrong>Sorbet of passion fruit-mango, raspberry and coconut scooped on a bed of diced mango\u003c/strong>.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sensi_martin_300_wide-785949.jpg\" border=\"0\">\u003c/p>\n\u003cp>In compliance with full and fair disclosure, I was an assistant at the James Beard House when the Bellagio came to NYC and am friends with the Chef and his wife. That being said, it was still one of the best meals I've ever had in one of the most exciting settings imaginable. So the next time you are in Las Vegas, don't lose your money, but go ahead and lose your senses.....\u003c/p>\n\u003cp>______________________\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sensi\u003c/strong>\u003cbr>Chef Martin Heierling\u003cbr>Bellagio\u003cbr>3600 S. Las Vegas Blvd.\u003cbr>Las Vegas, NV 89109\u003cbr>702 693 8800\u003cbr>\u003ca href=\"http://www.bellagio.com\">www.bellagio.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease104-768737.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease104-762499.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=32\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Episode 4:\u003c/p>\n\u003cp>1) \u003cstrong>Vik's Chaat Corner\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=33\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=36\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Limón Restaurant\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=34\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=37\">reviews\u003c/a> | \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3) \u003cstrong>Insalata's Restaurant\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=35\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=38\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=9\">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 watch all episodes online! Check out the new \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1339318\">\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/checkplease104-768737.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease104-762499.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=32\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Episode 4:\u003c/p>\n\u003cp>1) \u003cstrong>Vik's Chaat Corner\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=33\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=36\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Limón Restaurant\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=34\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=37\">reviews\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>Insalata's Restaurant\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=35\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=38\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=9\">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 watch all episodes online! Check out the new \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1339318\">\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": "What a Friend We Have In Cheeses",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/kiku1-781622.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/kiku1-779000.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cb>Head Cheese\u003c/b> is going to be really irritated with me for posting this entry, because it's all about one of her favorite hoarding cheeses, BUT I have a duty to spread the Gospel of Cheeses. I will be a burning \u003cb>\u003ca href=\"http://www.cowgirlcreamery.com/show/xmlsite/xml-standard.xml/xsl-cheese.xsl/start_id-epbeinikdepclijammlhmfcgibknkdocmgoddchk\">Bucheret\u003c/a>\u003c/b>, and I will deliver a sermon on the \u003cb>\u003ca href=\"http://www.cowgirlcreamery.com/show/xmlsite/xml-standard.xml/xsl-cheese.xsl/start_id-peemkldcooggkokfdabgccjlfbhgoccijeieagdo\">Mount Tam\u003c/a>\u003c/b>! Am I going to hell for that slice of heresy? If so, I'll remember to pack my raclette. (\u003ci>Rimshot!\u003c/i>)\u003c/p>\n\u003cp>I first had this cheese a few months ago. We were standing around Ye Olde Stanke Cheeseshoppe, pre-cutting, pre-wrapping, and pre-pricing our more popular cheeses in order to ready ourselves for the impending Saturday Farmers Market onslaught. \u003cb>McCheese\u003c/b> came bounding up to the barge, shrieking, \"It's here! Kiku is here!\" She ripped off the \u003ci>sous vide\u003c/i> wrapping, pulled a cheese wire through the round, and shoved a fig leaf-wrapped half in my face. \"Take a whiff -- it smells like coconut!\" \u003cb>McCheese\u003c/b> announced. I took a deep drag and she was...oddly correct. \u003c/p>\n\u003cp>This fresh, goat's milk chevre that should have nothing whatsoever to do with coconut did smell amazingly like that tropical nut. Is it the musty Sauvignon Blanc that the fig leaf is soaked in? Something Kiku -- the goat for whom the cheese is named -- ate? That last one is sort of gross to think about but, hey, if you didn't know that's where cheese came from then I do feel sorry for you. Seriously, though, have you ever noticed that Parmigiano-Reggiano can be different colors? At times it's fairly white and insipid looking, and other times it's golden-yellow and quite rich looking. That's all about what the cows were eating at the time, which thus influenced the milk they gave. Think about what happens when you eat asparagus. \u003c/p>\n\u003cp>Wait, that's not a true parallel and really much more disgusting than I intended. What I'm saying is, think of \u003ci>terroir\u003c/i> the way wine makers do. Everything around an animal or human or grape ultimately affects its...output. In the summers, cows eat buttercups and tender green grass which makes their milk golden. In the winters, cows eat hay and stuff and the milk is paler. Many professional eaters and cheesemongers will tell you that there is a distinct difference in taste between cheese from either season. For myself, I've never discerned that much of a difference and neither seems superior to the other. I love them both. The only thing I insist upon when using Parmigiano-Reggiano is that it must be freshly grated. I won't buy green canned or packaged stuff -- there's just a marked difference in taste, texture, and appearance. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/kiku2-750748.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/kiku2-745713.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>ANYWAY, back to Kiku. It's a sumptuous cheese from the folks at \u003cb>\u003ca href=\"http://www.goatsleap.com/\">Goat's Leap\u003c/a>\u003c/b> up in St. Helena, CA. Kiku is tangy and bright and can make goat cheese lovers out of even the most skeptical. I particularly love to watch this cheese grow old. Do you see that runny, camembert-ish, edging right near the figs leaf wrapping? As the cheese ages, that beautifully sticky, viscous layer moves in like a weather front across the drier more crumbly part of the cheese and douses it in sharpness that isn't offensive but will certainly wake your tastebuds up in the morning.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The recommended wines with this cheese are Pinot Noir, Sauvignon Blanc, Pinot Gris, and anything bubbly. Personally, I love it with a rich sherry or a tawny port, but if I must have wine -- and frequently, I must -- I do love it with a comforting glass of Sangiovese.\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/kiku1-781622.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/kiku1-779000.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cb>Head Cheese\u003c/b> is going to be really irritated with me for posting this entry, because it's all about one of her favorite hoarding cheeses, BUT I have a duty to spread the Gospel of Cheeses. I will be a burning \u003cb>\u003ca href=\"http://www.cowgirlcreamery.com/show/xmlsite/xml-standard.xml/xsl-cheese.xsl/start_id-epbeinikdepclijammlhmfcgibknkdocmgoddchk\">Bucheret\u003c/a>\u003c/b>, and I will deliver a sermon on the \u003cb>\u003ca href=\"http://www.cowgirlcreamery.com/show/xmlsite/xml-standard.xml/xsl-cheese.xsl/start_id-peemkldcooggkokfdabgccjlfbhgoccijeieagdo\">Mount Tam\u003c/a>\u003c/b>! Am I going to hell for that slice of heresy? If so, I'll remember to pack my raclette. (\u003ci>Rimshot!\u003c/i>)\u003c/p>\n\u003cp>I first had this cheese a few months ago. We were standing around Ye Olde Stanke Cheeseshoppe, pre-cutting, pre-wrapping, and pre-pricing our more popular cheeses in order to ready ourselves for the impending Saturday Farmers Market onslaught. \u003cb>McCheese\u003c/b> came bounding up to the barge, shrieking, \"It's here! Kiku is here!\" She ripped off the \u003ci>sous vide\u003c/i> wrapping, pulled a cheese wire through the round, and shoved a fig leaf-wrapped half in my face. \"Take a whiff -- it smells like coconut!\" \u003cb>McCheese\u003c/b> announced. I took a deep drag and she was...oddly correct. \u003c/p>\n\u003cp>This fresh, goat's milk chevre that should have nothing whatsoever to do with coconut did smell amazingly like that tropical nut. Is it the musty Sauvignon Blanc that the fig leaf is soaked in? Something Kiku -- the goat for whom the cheese is named -- ate? That last one is sort of gross to think about but, hey, if you didn't know that's where cheese came from then I do feel sorry for you. Seriously, though, have you ever noticed that Parmigiano-Reggiano can be different colors? At times it's fairly white and insipid looking, and other times it's golden-yellow and quite rich looking. That's all about what the cows were eating at the time, which thus influenced the milk they gave. Think about what happens when you eat asparagus. \u003c/p>\n\u003cp>Wait, that's not a true parallel and really much more disgusting than I intended. What I'm saying is, think of \u003ci>terroir\u003c/i> the way wine makers do. Everything around an animal or human or grape ultimately affects its...output. In the summers, cows eat buttercups and tender green grass which makes their milk golden. In the winters, cows eat hay and stuff and the milk is paler. Many professional eaters and cheesemongers will tell you that there is a distinct difference in taste between cheese from either season. For myself, I've never discerned that much of a difference and neither seems superior to the other. I love them both. The only thing I insist upon when using Parmigiano-Reggiano is that it must be freshly grated. I won't buy green canned or packaged stuff -- there's just a marked difference in taste, texture, and appearance. \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/kiku2-750748.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/kiku2-745713.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>ANYWAY, back to Kiku. It's a sumptuous cheese from the folks at \u003cb>\u003ca href=\"http://www.goatsleap.com/\">Goat's Leap\u003c/a>\u003c/b> up in St. Helena, CA. Kiku is tangy and bright and can make goat cheese lovers out of even the most skeptical. I particularly love to watch this cheese grow old. Do you see that runny, camembert-ish, edging right near the figs leaf wrapping? As the cheese ages, that beautifully sticky, viscous layer moves in like a weather front across the drier more crumbly part of the cheese and douses it in sharpness that isn't offensive but will certainly wake your tastebuds up in the morning.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The recommended wines with this cheese are Pinot Noir, Sauvignon Blanc, Pinot Gris, and anything bubbly. Personally, I love it with a rich sherry or a tawny port, but if I must have wine -- and frequently, I must -- I do love it with a comforting glass of Sangiovese.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/kqedalisonmcquade.png\">\u003cbr>\u003cb>Title:\u003c/b> Chutney chef, \u003ca href=\"http://www.mcquadechutneys.com/\">\u003cstrong>McQuade's Celtic Chutneys\u003c/strong>\u003c/a>\u003cbr>\u003cb>Hometown:\u003c/b> Glasgow, Scotland\u003c/p>\n\u003cp>\u003cb>1. How did you get started selling chutney?\u003c/b>\u003cbr>One year I made chutney to give away as Christmas presents. It was my grandmother's recipe and I went online to make labels and get jars. I gave some to my hairdresser and she asked me to bring some more over for one of her customers--I thought that was a wee bit cheeky! This was a gift after all. But it turned out she had a tasting going on and her customer was one of the owners of \u003ca href=\"http://www.cowgirlcreamery.com/aboutus/\">\u003cstrong>Cowgirl Creamery\u003c/strong>\u003c/a>. My first paying customer, she said she wanted 60 of each flavor.\u003c/p>\n\u003cp>\u003cb>2. What inspires you in creating chutney?\u003c/b> \u003cbr>Cocktails. I was having a Mandarin apricot drink and I thought--that would make a good chutney. Salsas inspire me too.\u003c/p>\n\u003cp>\u003cb>3.What's the difference between salsa and chutney?\u003c/b> \u003cbr>Fresh Indian chutneys are very similar to salsa, but in general it's the vinegar and the maturing that make them chutney. My chutneys are cooked, and I use chunky flavorful fruit. I don't cook them down too much because I want to keep them fresh tasting. \u003c/p>\n\u003cp>I also like my chutneys to have a bit of bite whether it's jalapeno, habanero, or plain old cayenne. Some have malt vinegar, others have apple cider vinegar or white wine vinegar. I experiment, I even used fish sauce in a chutney once and people liked it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>4. Where do you make your chutney?\u003c/b>\u003cbr>In a catering kitchen. I tried working out of an Irish pub and I had to pretend I was Irish. \"The Belfast and the Glasgow accent are very similar,\" that's what I kept telling them anyway! Needless to say I didn't last long there.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>5. What are your newest and most popular flavors?\u003c/b>\u003cbr>Cranberry Mandarin and a Persimmon one for Christmas. But Fig and Ginger is still most popular, although the \u003ca href=\"http://www.parksconservancy.org/visit/parkcafes.php\">\u003cstrong>Warming Hut\u003c/strong>\u003c/a> out in the Presidio buys tons of the Spiced Apple. My favorite is the Habanero. I like it with scrambled eggs.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>4. Where do you make your chutney?\u003c/b>\u003cbr>In a catering kitchen. I tried working out of an Irish pub and I had to pretend I was Irish. \"The Belfast and the Glasgow accent are very similar,\" that's what I kept telling them anyway! Needless to say I didn't last long there.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>5. What are your newest and most popular flavors?\u003c/b>\u003cbr>Cranberry Mandarin and a Persimmon one for Christmas. But Fig and Ginger is still most popular, although the \u003ca href=\"http://www.parksconservancy.org/visit/parkcafes.php\">\u003cstrong>Warming Hut\u003c/strong>\u003c/a> out in the Presidio buys tons of the Spiced Apple. My favorite is the Habanero. I like it with scrambled eggs.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.mightyfoods.com/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/mightyfoods-752363.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>I would like to use my time this week to welcome a new website to our Bay Area blog community: \u003ca href=\"http://www.mightyfoods.com/\">Mighty Foods\u003c/a>.\u003c/p>\n\u003cp>This site, focused on \"natural foods, organic ingredients, fair-trade products, veg-friendly recipes, sustainable farming, whole grains, organic wines, ingredient spotlights, news, profiles, reviews, gift ideas, new product information, culinary travel ideas, studies and trends -- information and inspiration, all wrapped up in one food-loving bundle,\" is the brainchild of Heidi Swanson and a small group of writers who make up the \"Mighty Staff.\"\u003c/p>\n\u003cp>You may know Heidi from her site, \u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a>, from her book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158479335X/kqedorg-20\">Cook 1.0: A Fresh Approach to the Vegetarian Kitchen\u003c/a> or from her \u003ca href=\"http://www.npr.org/search.php?text=heidi+swanson\">articles for NPR\u003c/a> or \u003ca href=\"http://ediblesanfrancisco.net/\">Edible San Francisco\u003c/a>.\u003c/p>\n\u003cp>Why did you decide to start Mighty Foods?\u003c/p>\n\u003cp>There are a lot of food producers and manufacturers out there who are taking advantage of consumer trust and 'good faith'. They are selling and promoting products of the lowest conceivable quality -- cheaply produced 'food' derived from poor quality base ingredients. These are products and ingredients that are nutritionally compromised and created in an industrialized production cycle that often includes chemicals, pesticides, hormones, and questionable additives and preservatives. I'm upset about it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Instead of focusing exclusively on all the horrible things that are going on in the industrialized segment of the American food cycle, we are interested in getting people excited about what is good out there -- delicious whole grains, natural sweeteners, and fresh farm-grown produce -- the Mighty Foods. We want to corral all sorts of information and inspiration about these types of natural foods -- all in one spot.\u003c/p>\n\u003cp>What type of person would read Mighty Foods?\u003c/p>\n\u003cp>Someone interested in what they are putting in their body. Someone interested in what their kids are consuming. The site will appeal to the adventurous chef. Also, people who love to cook, who are looking for ways to cook with natural, minimally processed ingredients or people interested in new trends and new products in this segment of the market.\u003c/p>\n\u003cp>Is this site more for people who are already committed to a natural lifestyle? Or is it also aiming to educate people who haven't taken the step yet toward a less industrialized lifestyle?\u003c/p>\n\u003cp>On a fundamental level we are interested in food that tastes the best. So, if for example, you have a new, all-natural, oatmeal chocolate-chip cookie that comes on the market and tastes crappy -- no bonus points for trying. There is a wide enough palette of delicious whole ingredients out there that the all-natural cookie should taste better than its refined counterpart.\u003c/p>\n\u003cp>Hopefully the people who are already interested in a more natural approach to food and cooking will feel right at home, and the people who are just starting to get ideas and information will be inspired.\u003c/p>\n\u003cp>I think people are beginning to realize its not just as simple as 'don't eat those fries' or choosing products that are free of trans-fats, it is much bigger than that. The building blocks of our everyday cooking are all refined -- the flours, the sugars, the salts, the oils. The recipes in all our cookbooks call for refined, denatured base ingredients, and it just goes on from there.\u003c/p>\n\u003cp>It's a strong cycle, and will be a tough tide to turn. It's really all about a re-education of the way people shop and cook. 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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"californiareport": {
"id": "californiareport",
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"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
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},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"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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"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.",
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"source": "Commonwealth Club of California"
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"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"id": "fresh-air",
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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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"hidden-brain": {
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"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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"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"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.",
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"airtime": "SUN 7:30pm-8pm",
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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. ",
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},
"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. ",
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"order": 18
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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/",
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"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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},
"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": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
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"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"
},
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"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",
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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",
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}
