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"content": "\u003cp>About a year ago, I wrote \u003cb>\u003ca href=\"http://www.msnbc.msn.com/id/5736904/\">an article\u003c/a>\u003c/b> for MSNBC musing who would be the next Martha Stewart. Alton baby, as much as I love you, I must retract my conclusions. Martha doesn't need a replacement. Martha, in her shiny gold clogs, is back.\u003c/p>\n\u003cp>As I begin my sixth year writing for \u003cb>\u003ca href=\"http://www.televisionwithoutpity.com\">Television Without Pity\u003c/a>\u003c/b>, released from my \u003cb>\u003ca href=\"http://www.televisionwithoutpity.com/show.cgi?show=71\">\u003ci>Star Trek Enterprise\u003c/i>\u003c/a>\u003c/b> bonds, I have been assigned to recap \u003ca href=\"http://www.televisionwithoutpity.com/show.cgi?show=156\">\u003cb>\u003ci>The Apprentice: Martha Stewart\u003c/i>\u003c/b>\u003c/a>. In the spirit of research, I TiVo'd Martha's new talk show, \u003cb>\u003ca href=\"http://www.marthastewart.com/page.jhtml?type=learn-cat&id=cat20027&_requestid=120463\">\u003ci>Martha\u003c/i>\u003c/a>\u003c/b>, and settled down to watch the premiere episode yesterday. \u003c/p>\n\u003cp>Despite the media blitz Martha has received in recent days, weeks, months, hours, as of 2:59 PM this afternoon, I still had no idea what to expect from this show. Whatever predictions I could have made, I certainly didn't anticipate laughing as much as I did.\u003c/p>\n\u003cp>After the first few segments, it becomes very clear that Martha intends to show the viewership that she has a sense of humor. Not just a sense of humor, mind you, a sense of humor about herself. Hell, that much was clear just from the show's opening! Following Martha's old baby, modeling, and Miss America photographs, the opening sequence additionally flashes the now-famous photos of her being led away to prison, as well as one of her ponchoed prison release.\u003c/p>\n\u003cp>The first guest segment with \u003ci>Desperate Housewives\u003c/i> star Marcia Cross (formerly the wig-ripping Kimberly on \u003ci>Melrose Place\u003c/i>) had me rolling the most. Not only is her character, Bree Van De Kamp, supposed to be a psychotic-Martha-Stewart-Stepford-wife knock off, but Martha and her producer Mark Burnett (the man behind far too many reality shows) open the segment with a famously risqué clip from the nouveau nighttime soap. Before airing the clip, Burnett makes a comment about Bree being modeled after Martha. Then we view the clip of Bree tossing off a fur coat to expose her perfectly toned body clad only in a matching set of scarlet bra and panties. After the clip, Martha snorts over Burnett's previous statement before looking straight into the camera, a lock of blond bangs sassily shading one eye, to say, \"You know what? You're right. That's totally me.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After muffing a Martha Lesson on how to expertly fold a tee-shirt (something I intend to master, by the way), Marcia Cross shows just how unlike her character she is when Martha attempts to teach her how to make scrambled eggs in the huge studio kitchen. Instead of dropping it in her hot and waiting skillet, Marcia adds a pat of butter to a bowl of raw eggs. Both ladies dissolve into unrehearsed laughter and Marcia gasps, \"I wasn't kidding!\"\u003c/p>\n\u003cp>Later in the show, in her \"What's Really for Dinner?\" segment, Martha makes a surprise visit to a few of her fans -- two Italian sisters -- to help them cook and serve dinner to their families. Listening to their conversation, Vintage Martha comes out as she tells one of the sisters she noticed the weeds in the garden and offers to help pull them up. The New Martha also makes an appearance when she plays cards with the husbands and announces, \"I know every card game -- I got \u003ci>Hoyle's Book of Card Games\u003c/i> in prison.\" Doesn't that \"in prison\" just make you sit up and take notice though? Think of all the other statements that Martha can make in coming shows that will suddenly become interesting, \"When I was picking dandelion greens \u003ci>in prison\u003c/i>...\"; \"Last time I heard that, I was \u003ci>in prison\u003c/i>.\"; \"Doing yoga is very meditative \u003ci>in prison\u003c/i>.\" I think I'll start a drinking game. \u003ci>In prison\u003c/i>.\u003c/p>\n\u003cp>That's not the only prison mention, either. In her opening monologue, Martha shows off her now-bare ankle, but notes that she was so taken with the method of keeping track of people that she decided to fasten one on every member of her staff. On that cue, her prep cooks, Mark Burnett, and even her producers, all stick out their legs to show their new Marthanklets.\u003c/p>\n\u003cp>Today's show features David Spade -- he of the famous \u003ci>Saturday Night Live\u003c/i> Martha-Poncho skit -- as a guest star. I'm going to keep this show on my TiVo schedule because I anticipate more laughter and even more folding tee-shirt wisdom. Plus, there are rumors Sean \"Please remove the 'P' from the Diddy\" Combs is going to teach Martha how to rap and Martha's going to teach him how to wrap...presents.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In San Francisco, \u003ci>Martha\u003c/i> airs weekdays at 3:00 PM on NBC. It's a syndicated show, so check your local listings.\u003c/p>\n\n",
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"description": "About a year ago, I wrote an article for MSNBC musing who would be the next Martha Stewart. Alton baby, as much as I love you, I must retract my conclusions. Martha doesn't need a replacement. Martha, in her shiny gold clogs, is back. As I begin my sixth year writing for Television Without Pity,",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>About a year ago, I wrote \u003cb>\u003ca href=\"http://www.msnbc.msn.com/id/5736904/\">an article\u003c/a>\u003c/b> for MSNBC musing who would be the next Martha Stewart. Alton baby, as much as I love you, I must retract my conclusions. Martha doesn't need a replacement. Martha, in her shiny gold clogs, is back.\u003c/p>\n\u003cp>As I begin my sixth year writing for \u003cb>\u003ca href=\"http://www.televisionwithoutpity.com\">Television Without Pity\u003c/a>\u003c/b>, released from my \u003cb>\u003ca href=\"http://www.televisionwithoutpity.com/show.cgi?show=71\">\u003ci>Star Trek Enterprise\u003c/i>\u003c/a>\u003c/b> bonds, I have been assigned to recap \u003ca href=\"http://www.televisionwithoutpity.com/show.cgi?show=156\">\u003cb>\u003ci>The Apprentice: Martha Stewart\u003c/i>\u003c/b>\u003c/a>. In the spirit of research, I TiVo'd Martha's new talk show, \u003cb>\u003ca href=\"http://www.marthastewart.com/page.jhtml?type=learn-cat&id=cat20027&_requestid=120463\">\u003ci>Martha\u003c/i>\u003c/a>\u003c/b>, and settled down to watch the premiere episode yesterday. \u003c/p>\n\u003cp>Despite the media blitz Martha has received in recent days, weeks, months, hours, as of 2:59 PM this afternoon, I still had no idea what to expect from this show. Whatever predictions I could have made, I certainly didn't anticipate laughing as much as I did.\u003c/p>\n\u003cp>After the first few segments, it becomes very clear that Martha intends to show the viewership that she has a sense of humor. Not just a sense of humor, mind you, a sense of humor about herself. Hell, that much was clear just from the show's opening! Following Martha's old baby, modeling, and Miss America photographs, the opening sequence additionally flashes the now-famous photos of her being led away to prison, as well as one of her ponchoed prison release.\u003c/p>\n\u003cp>The first guest segment with \u003ci>Desperate Housewives\u003c/i> star Marcia Cross (formerly the wig-ripping Kimberly on \u003ci>Melrose Place\u003c/i>) had me rolling the most. Not only is her character, Bree Van De Kamp, supposed to be a psychotic-Martha-Stewart-Stepford-wife knock off, but Martha and her producer Mark Burnett (the man behind far too many reality shows) open the segment with a famously risqué clip from the nouveau nighttime soap. Before airing the clip, Burnett makes a comment about Bree being modeled after Martha. Then we view the clip of Bree tossing off a fur coat to expose her perfectly toned body clad only in a matching set of scarlet bra and panties. After the clip, Martha snorts over Burnett's previous statement before looking straight into the camera, a lock of blond bangs sassily shading one eye, to say, \"You know what? You're right. That's totally me.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After muffing a Martha Lesson on how to expertly fold a tee-shirt (something I intend to master, by the way), Marcia Cross shows just how unlike her character she is when Martha attempts to teach her how to make scrambled eggs in the huge studio kitchen. Instead of dropping it in her hot and waiting skillet, Marcia adds a pat of butter to a bowl of raw eggs. Both ladies dissolve into unrehearsed laughter and Marcia gasps, \"I wasn't kidding!\"\u003c/p>\n\u003cp>Later in the show, in her \"What's Really for Dinner?\" segment, Martha makes a surprise visit to a few of her fans -- two Italian sisters -- to help them cook and serve dinner to their families. Listening to their conversation, Vintage Martha comes out as she tells one of the sisters she noticed the weeds in the garden and offers to help pull them up. The New Martha also makes an appearance when she plays cards with the husbands and announces, \"I know every card game -- I got \u003ci>Hoyle's Book of Card Games\u003c/i> in prison.\" Doesn't that \"in prison\" just make you sit up and take notice though? Think of all the other statements that Martha can make in coming shows that will suddenly become interesting, \"When I was picking dandelion greens \u003ci>in prison\u003c/i>...\"; \"Last time I heard that, I was \u003ci>in prison\u003c/i>.\"; \"Doing yoga is very meditative \u003ci>in prison\u003c/i>.\" I think I'll start a drinking game. \u003ci>In prison\u003c/i>.\u003c/p>\n\u003cp>That's not the only prison mention, either. In her opening monologue, Martha shows off her now-bare ankle, but notes that she was so taken with the method of keeping track of people that she decided to fasten one on every member of her staff. On that cue, her prep cooks, Mark Burnett, and even her producers, all stick out their legs to show their new Marthanklets.\u003c/p>\n\u003cp>Today's show features David Spade -- he of the famous \u003ci>Saturday Night Live\u003c/i> Martha-Poncho skit -- as a guest star. I'm going to keep this show on my TiVo schedule because I anticipate more laughter and even more folding tee-shirt wisdom. Plus, there are rumors Sean \"Please remove the 'P' from the Diddy\" Combs is going to teach Martha how to rap and Martha's going to teach him how to wrap...presents.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In San Francisco, \u003ci>Martha\u003c/i> airs weekdays at 3:00 PM on NBC. It's a syndicated show, so check your local listings.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/keg1.jpg\">\u003c/p>\n\u003cp>My brother has a kegerator. What is a kegarator you ask? Well, in his case it's an old beaten up mustard-yellow basement refrigerator that he knocked a big hole in, installed a tap, and hooked up a 5-gallon soda keg full of his homebrew to which chills in the main compartment. In the upper freezer compartment, he stores a fresh collection of beer mugs, ready for a moments notice.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/keg2.jpg\">\u003c/p>\n\u003cp>He started homebrewing in 1991 while living in Arkansas (um, we aren't talking moonshine here). It was part of a project for a German class he had in college, and he's been doing it ever since. Over the years he's brewed \u003cstrong>\u003ca href=\"http://ewww.scarymonster.net/~bert/homebrew/\">many a concoction\u003c/a>\u003c/strong>, including countless ambers, stouts, ales, and other more exotic experiments like chocolate-blackberry ale, spiced winter lager, and cranberry wheat beer.\u003c/p>\n\u003cp>Making the simplest batch of homebrew is a lot like making a giant pot of soup, only it takes 1-2 months and you end up with fizzy bottles of it. The first step is to find the biggest stockpot you can, bring about 3 gallons of water to a roiling boil, then add malt extract and \u003cstrong>\u003ca href=\"http://www.realbeer.com/hops/\">hops\u003c/a>\u003c/strong>. Now your house should fill with a grassy, dank, sweet smell that you will either love or it with make you retch. After your \"soup\" boils for about an hour, it is then cooled, and strained into a glass carboy where it's topped with water (to fill up the 5-gallon vessel). Yeast is swirled into the liquid, and it's topped with a stopper and tube (called a blowoff tube). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As it sits and ferments over the next couple of weeks (during this time you will have to resort to a previously brewed batch of beer or storebought brew--fortunately these days there are plenty of microbrews to choose from), the beer will start glorping little nasty bits out through the tube. Like globs of foam and bitter oils. Once you have fermented soup, sugar is added (which will carbonate the beer when it is bottled), and the bottling begins. Oh, that's fun, let me tell you. Plan to end up a giant sticky mess. You, your kitchen, and the dog. (Hence the reason my brother has switched to kegging his brews). Assuming your bottles don't explode, they should be ready to drink in 2-3 weeks. Of course, throughout this entire process it is vital that everything remain spotlessly clean and sanitized or that first bottle of homebrew might be your last (well, that's a bit dramatic, it really can't kill you but it might make you wish you were dead).\u003c/p>\n\u003cp>While attending college at U of O in Eugene, Oregon, he was on a roll, brewing up to two types of beer a month and sharing it with all of his friends, using the stovetop method described above. Over the years he has refined his techniques to improve the quality of the beer. He now has an \"all-grain, semi-automated beer making system\" (those are his words) in his basement (did I mention he is a science geek?). Now, instead of hauling a very heavy stockpot to the stovetop and bottling the beer, it's mixed, heated, and piped into kegs all in one place. And in comes the kegerator, ready to fill your icy cold mug with frothy amber ale. It's a natural progression of beer.\u003c/p>\n\u003cp>If you are interested in making your own beer, which I've done myself a handful of times, there is a fantastic local beer and wine-making shop in Berkeley called \u003cstrong>\u003ca href=\"http://www.oakbarrel.com/DesktopDefault.aspx\">The Oak Barrel\u003c/a>\u003c/strong>. It's been around forever and they guys that work there are awesome.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/image_29.jpg\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>p.s. The beer is damn good. good beer. yum.\u003c/p>\n\n",
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"description": "My brother has a kegerator. What is a kegarator you ask? Well, in his case it's an old beaten up mustard-yellow basement refrigerator that he knocked a big hole in, installed a tap, and hooked up a 5-gallon soda keg full of his homebrew to which chills in the main compartment. In the upper freezer",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/keg1.jpg\">\u003c/p>\n\u003cp>My brother has a kegerator. What is a kegarator you ask? Well, in his case it's an old beaten up mustard-yellow basement refrigerator that he knocked a big hole in, installed a tap, and hooked up a 5-gallon soda keg full of his homebrew to which chills in the main compartment. In the upper freezer compartment, he stores a fresh collection of beer mugs, ready for a moments notice.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/keg2.jpg\">\u003c/p>\n\u003cp>He started homebrewing in 1991 while living in Arkansas (um, we aren't talking moonshine here). It was part of a project for a German class he had in college, and he's been doing it ever since. Over the years he's brewed \u003cstrong>\u003ca href=\"http://ewww.scarymonster.net/~bert/homebrew/\">many a concoction\u003c/a>\u003c/strong>, including countless ambers, stouts, ales, and other more exotic experiments like chocolate-blackberry ale, spiced winter lager, and cranberry wheat beer.\u003c/p>\n\u003cp>Making the simplest batch of homebrew is a lot like making a giant pot of soup, only it takes 1-2 months and you end up with fizzy bottles of it. The first step is to find the biggest stockpot you can, bring about 3 gallons of water to a roiling boil, then add malt extract and \u003cstrong>\u003ca href=\"http://www.realbeer.com/hops/\">hops\u003c/a>\u003c/strong>. Now your house should fill with a grassy, dank, sweet smell that you will either love or it with make you retch. After your \"soup\" boils for about an hour, it is then cooled, and strained into a glass carboy where it's topped with water (to fill up the 5-gallon vessel). Yeast is swirled into the liquid, and it's topped with a stopper and tube (called a blowoff tube). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As it sits and ferments over the next couple of weeks (during this time you will have to resort to a previously brewed batch of beer or storebought brew--fortunately these days there are plenty of microbrews to choose from), the beer will start glorping little nasty bits out through the tube. Like globs of foam and bitter oils. Once you have fermented soup, sugar is added (which will carbonate the beer when it is bottled), and the bottling begins. Oh, that's fun, let me tell you. Plan to end up a giant sticky mess. You, your kitchen, and the dog. (Hence the reason my brother has switched to kegging his brews). Assuming your bottles don't explode, they should be ready to drink in 2-3 weeks. Of course, throughout this entire process it is vital that everything remain spotlessly clean and sanitized or that first bottle of homebrew might be your last (well, that's a bit dramatic, it really can't kill you but it might make you wish you were dead).\u003c/p>\n\u003cp>While attending college at U of O in Eugene, Oregon, he was on a roll, brewing up to two types of beer a month and sharing it with all of his friends, using the stovetop method described above. Over the years he has refined his techniques to improve the quality of the beer. He now has an \"all-grain, semi-automated beer making system\" (those are his words) in his basement (did I mention he is a science geek?). Now, instead of hauling a very heavy stockpot to the stovetop and bottling the beer, it's mixed, heated, and piped into kegs all in one place. And in comes the kegerator, ready to fill your icy cold mug with frothy amber ale. It's a natural progression of beer.\u003c/p>\n\u003cp>If you are interested in making your own beer, which I've done myself a handful of times, there is a fantastic local beer and wine-making shop in Berkeley called \u003cstrong>\u003ca href=\"http://www.oakbarrel.com/DesktopDefault.aspx\">The Oak Barrel\u003c/a>\u003c/strong>. It's been around forever and they guys that work there are awesome.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/image_29.jpg\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>p.s. The beer is damn good. good beer. yum.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/cranberrybean.jpg\" alt=\"cranberrybeans in pods\" align=\"left\">Skulking around the stalls of my farmers market the other day, these \u003cstrong>Cranberry Beans\u003c/strong> immediately caught my eye. \u003cstrong>Haricots Écossés\u003c/strong> (pronounced air-ee-koe ay-koe-say) literally translates to Beans Shelled or Shelled Beans, as we'd say, which is one of the more staid names for this beautiful bean, though it must be shelled to be eaten so some practicality thrown in there. \u003c/p>\n\u003cp>I was expecting it to find it hailed from some exotic locale high in the Andes or on an uninhabited island off Madagascar but no, it's grown in the good ol' USA and Canada. Some other monikers include \u003cstrong>borlotti\u003c/strong> bean, \u003cstrong>saluggia\u003c/strong>, \u003cstrong>crab eye\u003c/strong> bean, \u003cstrong>rosecoco\u003c/strong> bean, \u003cstrong>fagioli romano\u003c/strong>, \u003cstrong>October\u003c/strong> bean, and ironically \u003cstrong>French Horticultural\u003c/strong> bean. It is of the Phaseolus Vulgaris (sounds like my last French boyfriend) variety and is related to the \u003cstrong>tongues of fire\u003c/strong> bean! Now that's a name! \u003c/p>\n\u003cp>So now that we've dispensed with the formalities, let's get down to business. Just what is this whimsical bean with the delightful red spots? It's a bean, a legume, akin to the kidney or pinto bean known for its creamy texture and chestnut flavor which is why it is popular in stews and soups. They begin to decorate their vines in late summer as the harvest of string beans fades. \u003c/p>\n\u003cp>Prolific in Spanish and Portuguese cuisine, they are also a popular first course in Northern Italy simply cooked and served with a drizzle of olive oil, a squeeze of lemon, and a twist of the pepper grinder. Or with a chunk of good crusty bread and a salad they can make a meal of themselves.\u003c/p>\n\u003cp>So how do you actually cook these lovely legumes? Rather daunting when they are rock hard and could put an eye our if mishandled. The \u003cstrong>standard method \u003c/strong>if you have \u003cstrong>dried cranberry (or other) beans \u003c/strong>is to first soak them in cold water overnight or at least 12 hours. Drain the water, a few times if you can, and cover with fresh cold water. Bring the water to a boil for 3 minutes, reduce heat and simmer, covered, for approximately 45 minutes, or until tender. 1 cup of dried beans should give you about 3 cups of cooked beans. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you are given a last minute head up that guests are arriving for dinner that evening, here is the \u003cstrong>quick soak way\u003c/strong>: Add beans to a pot of boiling water and boil for 2 minutes. Do not add salt. Remove pot from heat and cover and soak for about 4 hours. Drain the water, add fresh cold water and simmer until tender, as above. \u003c/p>\n\u003cp>Fresh beans are of course exponentially easier and faster and here is one of my favorite way to prepare it. \u003c/p>\n\u003cp>\u003cstrong>Cranberry Beans\u003c/strong> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/cranberrybeans.jpg\" alt=\"cranberrybeans\">\u003c/p>\n\u003cp>- 3 cups shelled fresh Cranberry Beans\u003cbr>- 1 tablespoons olive oil\u003cbr>- fresh thyme sprigs or dried thyme in a pinch \u003cbr>- ¼ lemon\u003cbr>- a few sprigs worth of fresh parsley leaves, finely chopped \u003c/p>\n\u003cp>1. In a pot, combine beans, olive oil, herbs and cover with cold water. Bring to a boil. \u003cbr>\u003cem>NOTE: Please do not add salt until the beans are thoroughly cooked, it will make the skins tough\u003c/em>.\u003cbr>2. Reduce heat to low. Cover and cook until beans are tender, anywhere from 20-30 minutes.\u003cbr>3. Remove lid and let cool to warm. Drain beans from water and herbs.\u003cbr>4. Toss beans in olive oil, a grind of salt & pepper, squeeze of lemon, and chopped parsley\u003cbr>5. Serve with a chunk of bread and/or a green salad.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Last night I was particularly sluggish and not terribly hungry so I simply sautéed a cup of fresh cranberry beans in olive oil and dried thyme for a few minutes, added ½ cup water, covered and cooked on low for about 10-15 minutes, tossing the beans every few minutes. A grind of salt & pepper, squeeze of lemon, et voila. A great light evening treat. Bon appetit!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/cranberrybean.jpg\" alt=\"cranberrybeans in pods\" align=\"left\">Skulking around the stalls of my farmers market the other day, these \u003cstrong>Cranberry Beans\u003c/strong> immediately caught my eye. \u003cstrong>Haricots Écossés\u003c/strong> (pronounced air-ee-koe ay-koe-say) literally translates to Beans Shelled or Shelled Beans, as we'd say, which is one of the more staid names for this beautiful bean, though it must be shelled to be eaten so some practicality thrown in there. \u003c/p>\n\u003cp>I was expecting it to find it hailed from some exotic locale high in the Andes or on an uninhabited island off Madagascar but no, it's grown in the good ol' USA and Canada. Some other monikers include \u003cstrong>borlotti\u003c/strong> bean, \u003cstrong>saluggia\u003c/strong>, \u003cstrong>crab eye\u003c/strong> bean, \u003cstrong>rosecoco\u003c/strong> bean, \u003cstrong>fagioli romano\u003c/strong>, \u003cstrong>October\u003c/strong> bean, and ironically \u003cstrong>French Horticultural\u003c/strong> bean. It is of the Phaseolus Vulgaris (sounds like my last French boyfriend) variety and is related to the \u003cstrong>tongues of fire\u003c/strong> bean! Now that's a name! \u003c/p>\n\u003cp>So now that we've dispensed with the formalities, let's get down to business. Just what is this whimsical bean with the delightful red spots? It's a bean, a legume, akin to the kidney or pinto bean known for its creamy texture and chestnut flavor which is why it is popular in stews and soups. They begin to decorate their vines in late summer as the harvest of string beans fades. \u003c/p>\n\u003cp>Prolific in Spanish and Portuguese cuisine, they are also a popular first course in Northern Italy simply cooked and served with a drizzle of olive oil, a squeeze of lemon, and a twist of the pepper grinder. Or with a chunk of good crusty bread and a salad they can make a meal of themselves.\u003c/p>\n\u003cp>So how do you actually cook these lovely legumes? Rather daunting when they are rock hard and could put an eye our if mishandled. The \u003cstrong>standard method \u003c/strong>if you have \u003cstrong>dried cranberry (or other) beans \u003c/strong>is to first soak them in cold water overnight or at least 12 hours. Drain the water, a few times if you can, and cover with fresh cold water. Bring the water to a boil for 3 minutes, reduce heat and simmer, covered, for approximately 45 minutes, or until tender. 1 cup of dried beans should give you about 3 cups of cooked beans. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you are given a last minute head up that guests are arriving for dinner that evening, here is the \u003cstrong>quick soak way\u003c/strong>: Add beans to a pot of boiling water and boil for 2 minutes. Do not add salt. Remove pot from heat and cover and soak for about 4 hours. Drain the water, add fresh cold water and simmer until tender, as above. \u003c/p>\n\u003cp>Fresh beans are of course exponentially easier and faster and here is one of my favorite way to prepare it. \u003c/p>\n\u003cp>\u003cstrong>Cranberry Beans\u003c/strong> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/cranberrybeans.jpg\" alt=\"cranberrybeans\">\u003c/p>\n\u003cp>- 3 cups shelled fresh Cranberry Beans\u003cbr>- 1 tablespoons olive oil\u003cbr>- fresh thyme sprigs or dried thyme in a pinch \u003cbr>- ¼ lemon\u003cbr>- a few sprigs worth of fresh parsley leaves, finely chopped \u003c/p>\n\u003cp>1. In a pot, combine beans, olive oil, herbs and cover with cold water. Bring to a boil. \u003cbr>\u003cem>NOTE: Please do not add salt until the beans are thoroughly cooked, it will make the skins tough\u003c/em>.\u003cbr>2. Reduce heat to low. Cover and cook until beans are tender, anywhere from 20-30 minutes.\u003cbr>3. Remove lid and let cool to warm. Drain beans from water and herbs.\u003cbr>4. Toss beans in olive oil, a grind of salt & pepper, squeeze of lemon, and chopped parsley\u003cbr>5. Serve with a chunk of bread and/or a green salad.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Last night I was particularly sluggish and not terribly hungry so I simply sautéed a cup of fresh cranberry beans in olive oil and dried thyme for a few minutes, added ½ cup water, covered and cooked on low for about 10-15 minutes, tossing the beans every few minutes. A grind of salt & pepper, squeeze of lemon, et voila. A great light evening treat. Bon appetit!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Back in Boston, there's this little barbecue place in Somerville called Redbones. Redbones has long been touted as the best barbecue in the area. You get bibs, eat in the basement off newspapers, and they even have their own pit. Friends, reviewers, and even men from Tennessee raved about Redbones, so I went and ate. And then I got depressed -- it was nothing special. For one thing, there was a severe lack of sauce on my bones, for another the meat just didn't have the flavor I was craving. There was no oomph, no zing, no satisfaction for meat-craving me.\u003c/p>\n\u003cp>There are a couple of barbecue places around the Bay Area that leak out intoxicating fumes of smoked meat. I walk by and sniff the air rapturously but sniff is all I do. I've never allowed myself to be intoxicated, because I'm so afraid of being as disappointed as I was at Redbones.\u003c/p>\n\u003cp>Enter \u003cb>\u003ca href=\"http://www.philsbbq.com/\">Phil's B.B.Q. of San Diego\u003c/a>\u003c/b>. After my husband's co-worker threatened never to speak to us again unless we checked it out, we went. On an afternoon that we decided to visit the zoo and thus would need some serious fortification before walking around all the livelong day, we indulged in some serious barbecue.\u003c/p>\n\u003cp>We started with Phil's BBQ Broham, seasoned pork shoulder sandwich. The tender pork was chargrilled, liberally sauced, and piled with housemade coleslaw. As much as I wanted to rub the succulent, saucy meat all over my body, and as perfect a topping the creamy, tangy coleslaw was, the sandwich bun is what really floored me. I mean, forget how dripping with spicy, sticky sauce the perfectly done pork was, I was completely obsessed with how well the bun stood up to all the juicy ingredients. Not one crumb of that chewy bun got soggy. It was an old fashioned drippy sandwich miracle!\u003c/p>\n\u003cp>But of course the real reason we were there was to restore my faith in ribs, so we also shared a Half-Rib Dinner. This dinner was seven or eight pork back ribs with piles of more hot, crispy fries than we could eat. I'm truly sorry for the lack of juicy images, but my hands were way too messy to be fumbling around for my digital. You'll have to take my word for it that the pork ribs were dripping with spicy sauce and the meat was barely even attached to the bone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To fully round out this artery-clogging meal, we crunched through the most interesting onion rings. The fried casing around the thickly sliced Vidalia onions was quite hard, almost brittle, and not soggy in the least. I'm sure lots of grease went into making those golden beauties, but you couldn't tell for the tasting.\u003c/p>\n\u003cp>Thank god the San Diego Zoo is so large or I might be taking blood thinners now.\u003c/p>\n\u003cp>\u003ci>Phil's B.B.Q.\u003cbr>4030 Goldfinch Street @ Washington\u003cbr>San Diego, CA 92116\u003c/i>\u003c/p>\n\u003cp>619.688.0559\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sunday-Thursday 11:00 AM-9:00 PM\u003cbr>Closed Mondays\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Back in Boston, there's this little barbecue place in Somerville called Redbones. Redbones has long been touted as the best barbecue in the area. You get bibs, eat in the basement off newspapers, and they even have their own pit. Friends, reviewers, and even men from Tennessee raved about Redbones, so I went and ate. And then I got depressed -- it was nothing special. For one thing, there was a severe lack of sauce on my bones, for another the meat just didn't have the flavor I was craving. There was no oomph, no zing, no satisfaction for meat-craving me.\u003c/p>\n\u003cp>There are a couple of barbecue places around the Bay Area that leak out intoxicating fumes of smoked meat. I walk by and sniff the air rapturously but sniff is all I do. I've never allowed myself to be intoxicated, because I'm so afraid of being as disappointed as I was at Redbones.\u003c/p>\n\u003cp>Enter \u003cb>\u003ca href=\"http://www.philsbbq.com/\">Phil's B.B.Q. of San Diego\u003c/a>\u003c/b>. After my husband's co-worker threatened never to speak to us again unless we checked it out, we went. On an afternoon that we decided to visit the zoo and thus would need some serious fortification before walking around all the livelong day, we indulged in some serious barbecue.\u003c/p>\n\u003cp>We started with Phil's BBQ Broham, seasoned pork shoulder sandwich. The tender pork was chargrilled, liberally sauced, and piled with housemade coleslaw. As much as I wanted to rub the succulent, saucy meat all over my body, and as perfect a topping the creamy, tangy coleslaw was, the sandwich bun is what really floored me. I mean, forget how dripping with spicy, sticky sauce the perfectly done pork was, I was completely obsessed with how well the bun stood up to all the juicy ingredients. Not one crumb of that chewy bun got soggy. It was an old fashioned drippy sandwich miracle!\u003c/p>\n\u003cp>But of course the real reason we were there was to restore my faith in ribs, so we also shared a Half-Rib Dinner. This dinner was seven or eight pork back ribs with piles of more hot, crispy fries than we could eat. I'm truly sorry for the lack of juicy images, but my hands were way too messy to be fumbling around for my digital. You'll have to take my word for it that the pork ribs were dripping with spicy sauce and the meat was barely even attached to the bone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To fully round out this artery-clogging meal, we crunched through the most interesting onion rings. The fried casing around the thickly sliced Vidalia onions was quite hard, almost brittle, and not soggy in the least. I'm sure lots of grease went into making those golden beauties, but you couldn't tell for the tasting.\u003c/p>\n\u003cp>Thank god the San Diego Zoo is so large or I might be taking blood thinners now.\u003c/p>\n\u003cp>\u003ci>Phil's B.B.Q.\u003cbr>4030 Goldfinch Street @ Washington\u003cbr>San Diego, CA 92116\u003c/i>\u003c/p>\n\u003cp>619.688.0559\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sunday-Thursday 11:00 AM-9:00 PM\u003cbr>Closed Mondays\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDJeffSmock.png\">\u003cbr>\u003cb>Title:\u003c/b> Chef de Cuisine, \u003cb>\u003ca href=\"http://www.plumpjack.com/cafe_main.html\">PlumpJack Cafe\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003cb>Home town:\u003c/b> Lexington KY been in the Bay Area for about a year and half\u003c/p>\n\u003cp>\u003cb>1. What were meals like for you growing up?\u003c/b>\u003cbr>Awful! My mom wasn't a very good cook. We ate well-done burgers and well-done meatloaf. But we had a farm so we had plenty of vegetables and my dad cooked good breakfasts. My favorite foods were monkey bread and cereal.\u003c/p>\n\u003cp>\u003cb>2. What's your favorite item on the menu right now?\u003c/b>\u003cbr>My signature dish, Applewood Smoked French Foie Gras. I love it. It's smoky which reflects my Southern background. We cold smoke it and then sear it. \u003c/p>\n\u003cp>In New York at the restaurant \u003cb>\u003ca href=\"http://bluesmoke.com/\">Blue Smoke\u003c/a>\u003c/b> where I used to work we hot smoked it, but I got the idea to cold smoke it instead and it's much better this way. No one else is doing it out here and people love it. Right now it has peaches on it but next month we'll probably add fire roasted plums and hazelnuts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>3. What music do you listen to in the kitchen?\u003c/b>\u003cbr>Everything from Madonna to Hall & Oates, late 80's songs. I love to sing along and bug everyone! We only play music from 3 until 5. No music is on during dinner service. I want people to be able to focus in the kitchen. \u003c/p>\n\u003cp>\u003cb>4. Where do you like to go out to eat?\u003c/b>\u003cbr>I love Chinese restaurants. I like China First on Clement. My wife is Chinese so she orders (in Chinese) and tells me about everything on the menu. We order the eight course menu. I like simple Italian food too like at \u003cb>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>\u003c/b> and Delfina.\u003c/p>\n\u003cp>\u003cb>5. What's the best thing about living in the Bay Area?\u003c/b>\u003cbr>The weather! It's beautiful here. The sun is so bright, the water, the produce, the vegetables. There aren't crowds here like in New York City. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I like going to the farmer's markets both the one at the \u003cb>\u003ca href=\"http://www.ferryplazafarmersmarket.com/markets/\">Ferry Building\u003c/a>\u003c/b> and on the weekend I go with my family to the one in \u003cb>\u003ca href=\"http://www.cafarmersmkts.com/mtnview.html\">Mountain View\u003c/a>\u003c/b> which has about 70 vendors and is less crowded. I shop for the restaurant and buy fruit for my son.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDJeffSmock.png\">\u003cbr>\u003cb>Title:\u003c/b> Chef de Cuisine, \u003cb>\u003ca href=\"http://www.plumpjack.com/cafe_main.html\">PlumpJack Cafe\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003cb>Home town:\u003c/b> Lexington KY been in the Bay Area for about a year and half\u003c/p>\n\u003cp>\u003cb>1. What were meals like for you growing up?\u003c/b>\u003cbr>Awful! My mom wasn't a very good cook. We ate well-done burgers and well-done meatloaf. But we had a farm so we had plenty of vegetables and my dad cooked good breakfasts. My favorite foods were monkey bread and cereal.\u003c/p>\n\u003cp>\u003cb>2. What's your favorite item on the menu right now?\u003c/b>\u003cbr>My signature dish, Applewood Smoked French Foie Gras. I love it. It's smoky which reflects my Southern background. We cold smoke it and then sear it. \u003c/p>\n\u003cp>In New York at the restaurant \u003cb>\u003ca href=\"http://bluesmoke.com/\">Blue Smoke\u003c/a>\u003c/b> where I used to work we hot smoked it, but I got the idea to cold smoke it instead and it's much better this way. No one else is doing it out here and people love it. Right now it has peaches on it but next month we'll probably add fire roasted plums and hazelnuts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>3. What music do you listen to in the kitchen?\u003c/b>\u003cbr>Everything from Madonna to Hall & Oates, late 80's songs. I love to sing along and bug everyone! We only play music from 3 until 5. No music is on during dinner service. I want people to be able to focus in the kitchen. \u003c/p>\n\u003cp>\u003cb>4. Where do you like to go out to eat?\u003c/b>\u003cbr>I love Chinese restaurants. I like China First on Clement. My wife is Chinese so she orders (in Chinese) and tells me about everything on the menu. We order the eight course menu. I like simple Italian food too like at \u003cb>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>\u003c/b> and Delfina.\u003c/p>\n\u003cp>\u003cb>5. What's the best thing about living in the Bay Area?\u003c/b>\u003cbr>The weather! It's beautiful here. The sun is so bright, the water, the produce, the vegetables. There aren't crowds here like in New York City. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I like going to the farmer's markets both the one at the \u003cb>\u003ca href=\"http://www.ferryplazafarmersmarket.com/markets/\">Ferry Building\u003c/a>\u003c/b> and on the weekend I go with my family to the one in \u003cb>\u003ca href=\"http://www.cafarmersmkts.com/mtnview.html\">Mountain View\u003c/a>\u003c/b> which has about 70 vendors and is less crowded. I shop for the restaurant and buy fruit for my son.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg> \u003c/p>\n\u003cp>I was first introduced to this precocious plum known as the Mirabelle while dining at the unparalleled \u003ca href=\"http://www.whitebarninn.com/\">\u003cstrong>White Barn Inn\u003c/strong>\u003c/a> in Kennebunkport, Maine. I was celebrating a friend's birthday and we had a choice of four intermezzos (palate cleansers). I left the decision in the gifted hands of \u003ca href=\"http://www.whitebarninn.com/cookbook.html\">\u003cstrong>Chef Jonathan Cartwright\u003c/strong>\u003c/a> with whom I'd cooked with at the \u003ca href=\"http://www.jamesbeard.org/events/2003/10/011.shtml\">\u003cstrong>James Beard House\u003c/strong>\u003c/a> in New York. His selection, given my starter and main course, was a Mirabelle sorbet. Thus began my quest to learn about this persnickety prune (prune is plum in French). \u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>The Mirabelle is a small golden yellow plum with red speckles which grows mostly in the Lorraine region of north-east France on the border of Germany. The season is very short--just a quick two to three weeks in late August and is not to be missed! Known for being sweet and flavorful, the Mirabelle transforms not only the plain pie but makes delicious jams and preserves, wine and eau de vie. \u003c/p>\n\u003cp>Eau de vie (water of life) is a potent brandy distilled from fermented fruit juices and Mirabelle is one of the most popular along with Kirsch (cherry) and Framboise (raspberry). It has even found it's way into the champagne bottle. According to \u003ca href=\"http://www.veuve-clicquot.com\">\u003cstrong>Veuve Cliquot\u003c/strong>\u003c/a>, their '96 Gold Label Vintage Reserve, their self-acclaimed \"biggest\" champagne, boasts first impressions of citrus, peach, apricot, and Mirabelle plum. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Mirabelle plum is believed to have traveled from the Southwest Asia in the 15th century to France, Metz specifically, where it was first recorded in 1675. Rumor has it that Alexander the Great himself delivered this little jewel. Given that, it's not such a stretch that the Mirabelle and plums in general remain an important part of Azerbaijani cuisine and their notorious \u003cem>slivovitz\u003c/em>, the oh-so-potent Hungarian/Central European brandy akin to the Mirabelle eau de vie. Who knew...?\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/fete_poster.jpg\">\u003c/p>\n\u003cp>So what is a plum without a festival? Fortunately we won't know as Metz, home to the humble Mirabelle, hosts the annual \u003ca href=\"http://www.mairie-metz.fr:8080/METZ/ANIM/MIRABELLE/2005/programme.html\">\u003cstrong>Mirabelle Festival\u003c/strong>\u003c/a> celebrating it's favorite fruit every August complete with parades, religious celebrations, concerts, fireworks, traditional dance....and let us not forget the ubiquitous festival queen, deliciously crowned Reine de la Mirabelle (Queen of the Mirabelle--in the middle, below). \u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>This passionate plum has moved mere mortels to exclaim in poetry: \u003c/p>\n\u003cp>\u003cem>The word plum is delicious \u003cbr>pout and push, luxury of\u003cbr>self-love, and savoring murmur \u003cbr>full in the mouth and falling\u003cbr>like fruit \u003cbr>taut skin\u003cbr>pierced, bitten, provoked into\u003cbr>juice, and tart flesh \u003cbr>question\u003cbr>and reply, lip and tongue\u003cbr>of pleasure.\u003c/em>\u003cbr>- American poet, Helen Chasin\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>So you are thinking, do i have to fly 6,000 miles to France to partake in these succulent delights? Bien sur non! Of course not, but you didn't hear it from me. \u003ca href=\"http://www.andysorchard.com\">\u003cstrong>Andy Mariani's \u003c/strong>\u003c/a>farm stand in \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2005/07/20/FDGLRDMKLO1.DTL\">\u003cstrong>Morgan Hill\u003c/strong>\u003c/a> grows a small supply of these delicate fruits. \u003ca href=\"http://www.davewilson.com/homegrown/advice/davidkarp.html\">\u003cstrong>Dave Karp\u003c/strong>\u003c/a> of the L.A. Times writes: \"He always warns, \"Don't tell people that I have a commercial orchard of these things.\" His output is just too small.\"\u003c/p>\n\u003cp>Now that you can find them locally, here is a simple Mirabelle Tart recipe. We made this on the barge a few weeks ago in \u003ca href=\"http://www.kqed.org/weblog/food/2005/08/gougres-in-burgundy.jsp%20\">\u003cstrong>Burgundy \u003c/strong>\u003c/a>but were so busy inhaling the tart that we forgot to take pictures. Just picture a peach tart, but with little yellow plums... et voila! \u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>Mirabelle Plum Pie \u003c/p>\n\u003cp>pastry dough, enough for one tart/pie shell\u003cbr>1 pound (500 g) fresh mirabelle plums \u003cbr>1 oz (25 g) flour\u003cbr>2 oz (50 g) heavy cream\u003cbr>2 oz (50 g) sugar\u003cbr>1 egg \u003c/p>\n\u003cp>- Preheat the oven at 180°C/ 350°F/ #7.\u003cbr>- Roll out the pastry dough.\u003cbr>- Line a pie tin with the pastry and blind bake until just barely golden.\u003cbr>- Wash the plums, halve them and place them on the pastry cut side up.\u003cbr>- In a bowl, whisk the egg and flour.\u003cbr>- Add the sugar and combine. Add the heavy cream and combine. \u003cbr>- Pour this mix into the tart shell around the fruits and bake for approx 35 minutes.\u003cbr>- \u003cem>NOTE: we had a very shallow tart tin but if you have a deeper pie tin, just double the recipe and fill to just below the top of the plums.\u003c/em>\u003cbr>- Serve warm or cold.\u003c/p>\n\u003cp>Another recipe I found in cyberspace while researching Mirabelles is this jam recipe. I haven't tried it but it sounds good and easy enough for even me... \u003c/p>\n\u003cp>Mirabelle Plum Jam\u003c/p>\n\u003cp>- Wash and weigh the fruit and then cook them down in half their weight of water. \u003cbr>- Now add double their weight of sugar and simmer until thick and syrupy. \u003cbr>- Remove the stones by ladling the jam into a colander and picking them out....careful not to burn your fingers!\u003cbr>- Bottle in sterilized jars and store.\u003c/p>\n\u003cp>Bon courage (good luck) and bon appetit! \u003c/p>\n\u003cp>\u003cimg> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Andy's Orchard\u003c/strong> \u003cbr>1615 Half Road, Morgan Hill\u003cbr>\u003ca href=\"http://www.andysorchard.com\">\u003cstrong>www.andysorchard.com\u003c/strong>\u003c/a>\u003cbr>Open during the summer\u003cbr>Mon-Fri 10am-5pm; Sat-Sun 10am-4pm\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg> \u003c/p>\n\u003cp>I was first introduced to this precocious plum known as the Mirabelle while dining at the unparalleled \u003ca href=\"http://www.whitebarninn.com/\">\u003cstrong>White Barn Inn\u003c/strong>\u003c/a> in Kennebunkport, Maine. I was celebrating a friend's birthday and we had a choice of four intermezzos (palate cleansers). I left the decision in the gifted hands of \u003ca href=\"http://www.whitebarninn.com/cookbook.html\">\u003cstrong>Chef Jonathan Cartwright\u003c/strong>\u003c/a> with whom I'd cooked with at the \u003ca href=\"http://www.jamesbeard.org/events/2003/10/011.shtml\">\u003cstrong>James Beard House\u003c/strong>\u003c/a> in New York. His selection, given my starter and main course, was a Mirabelle sorbet. Thus began my quest to learn about this persnickety prune (prune is plum in French). \u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>The Mirabelle is a small golden yellow plum with red speckles which grows mostly in the Lorraine region of north-east France on the border of Germany. The season is very short--just a quick two to three weeks in late August and is not to be missed! Known for being sweet and flavorful, the Mirabelle transforms not only the plain pie but makes delicious jams and preserves, wine and eau de vie. \u003c/p>\n\u003cp>Eau de vie (water of life) is a potent brandy distilled from fermented fruit juices and Mirabelle is one of the most popular along with Kirsch (cherry) and Framboise (raspberry). It has even found it's way into the champagne bottle. According to \u003ca href=\"http://www.veuve-clicquot.com\">\u003cstrong>Veuve Cliquot\u003c/strong>\u003c/a>, their '96 Gold Label Vintage Reserve, their self-acclaimed \"biggest\" champagne, boasts first impressions of citrus, peach, apricot, and Mirabelle plum. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Mirabelle plum is believed to have traveled from the Southwest Asia in the 15th century to France, Metz specifically, where it was first recorded in 1675. Rumor has it that Alexander the Great himself delivered this little jewel. Given that, it's not such a stretch that the Mirabelle and plums in general remain an important part of Azerbaijani cuisine and their notorious \u003cem>slivovitz\u003c/em>, the oh-so-potent Hungarian/Central European brandy akin to the Mirabelle eau de vie. Who knew...?\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/fete_poster.jpg\">\u003c/p>\n\u003cp>So what is a plum without a festival? Fortunately we won't know as Metz, home to the humble Mirabelle, hosts the annual \u003ca href=\"http://www.mairie-metz.fr:8080/METZ/ANIM/MIRABELLE/2005/programme.html\">\u003cstrong>Mirabelle Festival\u003c/strong>\u003c/a> celebrating it's favorite fruit every August complete with parades, religious celebrations, concerts, fireworks, traditional dance....and let us not forget the ubiquitous festival queen, deliciously crowned Reine de la Mirabelle (Queen of the Mirabelle--in the middle, below). \u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>This passionate plum has moved mere mortels to exclaim in poetry: \u003c/p>\n\u003cp>\u003cem>The word plum is delicious \u003cbr>pout and push, luxury of\u003cbr>self-love, and savoring murmur \u003cbr>full in the mouth and falling\u003cbr>like fruit \u003cbr>taut skin\u003cbr>pierced, bitten, provoked into\u003cbr>juice, and tart flesh \u003cbr>question\u003cbr>and reply, lip and tongue\u003cbr>of pleasure.\u003c/em>\u003cbr>- American poet, Helen Chasin\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>So you are thinking, do i have to fly 6,000 miles to France to partake in these succulent delights? Bien sur non! Of course not, but you didn't hear it from me. \u003ca href=\"http://www.andysorchard.com\">\u003cstrong>Andy Mariani's \u003c/strong>\u003c/a>farm stand in \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2005/07/20/FDGLRDMKLO1.DTL\">\u003cstrong>Morgan Hill\u003c/strong>\u003c/a> grows a small supply of these delicate fruits. \u003ca href=\"http://www.davewilson.com/homegrown/advice/davidkarp.html\">\u003cstrong>Dave Karp\u003c/strong>\u003c/a> of the L.A. Times writes: \"He always warns, \"Don't tell people that I have a commercial orchard of these things.\" His output is just too small.\"\u003c/p>\n\u003cp>Now that you can find them locally, here is a simple Mirabelle Tart recipe. We made this on the barge a few weeks ago in \u003ca href=\"http://www.kqed.org/weblog/food/2005/08/gougres-in-burgundy.jsp%20\">\u003cstrong>Burgundy \u003c/strong>\u003c/a>but were so busy inhaling the tart that we forgot to take pictures. Just picture a peach tart, but with little yellow plums... et voila! \u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>Mirabelle Plum Pie \u003c/p>\n\u003cp>pastry dough, enough for one tart/pie shell\u003cbr>1 pound (500 g) fresh mirabelle plums \u003cbr>1 oz (25 g) flour\u003cbr>2 oz (50 g) heavy cream\u003cbr>2 oz (50 g) sugar\u003cbr>1 egg \u003c/p>\n\u003cp>- Preheat the oven at 180°C/ 350°F/ #7.\u003cbr>- Roll out the pastry dough.\u003cbr>- Line a pie tin with the pastry and blind bake until just barely golden.\u003cbr>- Wash the plums, halve them and place them on the pastry cut side up.\u003cbr>- In a bowl, whisk the egg and flour.\u003cbr>- Add the sugar and combine. Add the heavy cream and combine. \u003cbr>- Pour this mix into the tart shell around the fruits and bake for approx 35 minutes.\u003cbr>- \u003cem>NOTE: we had a very shallow tart tin but if you have a deeper pie tin, just double the recipe and fill to just below the top of the plums.\u003c/em>\u003cbr>- Serve warm or cold.\u003c/p>\n\u003cp>Another recipe I found in cyberspace while researching Mirabelles is this jam recipe. I haven't tried it but it sounds good and easy enough for even me... \u003c/p>\n\u003cp>Mirabelle Plum Jam\u003c/p>\n\u003cp>- Wash and weigh the fruit and then cook them down in half their weight of water. \u003cbr>- Now add double their weight of sugar and simmer until thick and syrupy. \u003cbr>- Remove the stones by ladling the jam into a colander and picking them out....careful not to burn your fingers!\u003cbr>- Bottle in sterilized jars and store.\u003c/p>\n\u003cp>Bon courage (good luck) and bon appetit! \u003c/p>\n\u003cp>\u003cimg> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Andy's Orchard\u003c/strong> \u003cbr>1615 Half Road, Morgan Hill\u003cbr>\u003ca href=\"http://www.andysorchard.com\">\u003cstrong>www.andysorchard.com\u003c/strong>\u003c/a>\u003cbr>Open during the summer\u003cbr>Mon-Fri 10am-5pm; Sat-Sun 10am-4pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/forkedavocado.jpg\">\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.parkhouseeatery.com/\">Parkhouse Eatery\u003c/a>\u003c/b> in the funky neighborhood of University Heights was recommended by the same friend who batted us such a delicious home run with \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/08/im-just-mad-about-saffron-chicken.jsp\">Saffron\u003c/a>\u003c/b>. We booked over there one late Saturday afternoon and just managed to get in for lunch before they closed. We may have been their final customers, but they couldn't have been more gracious or patient with us and we couldn't have been more starving for their food.\u003c/p>\n\u003cp>There were many, many choices on their large breakfast/brunch/lunch menu, but one magical phrase immediately leaped off the page at me: \"Forked avocado on toast.\" I don't know why \"forked avocado\" sounds so much more luscious than \"sliced avocado\" but it just does. I love avocado and I have an oddly fanatic passion for toast, so this was a definite order for our table. The perfect green and yellow forked avocado was served with a chiffonade of basil and freshly grated black pepper on top of grilled sourdough bread. Simple. Fresh. Delicious. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/eggsben.jpg\">\u003c/p>\n\u003cp>Clearly not getting enough avocado with that little appetizer, I had to order the Parkhouse Benedict, which was poached eggs layered on grilled focaccia, tomatoes, and Applewood-smoked bacon, and drenched with a tomato-avocado hollandaise. I don't often get Eggs Benedict, but when I do, I want to make it count -- boy did it count that day. The plate of messy loveliness also came with some refreshing orange wedges and a dollop of special Parkhouse Griddled Garlic Mashed Potatoes. Was the tomato-avocado hollandaise a bit muddled in color compared to the usually sun-bright traditional hollandaise? Yes, it was. Did I care at all? No, not a jot. You might notice that I couldn't resist taking a bite even before I took a picture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My husband was so immersed in his order of chilaquiles -- scrambled eggs, corn tortillas, homemade red chile sauce, asiago cheese, and a surprise topper of black bean fritters -- that he forgot to poach some of my eggs. Heh -- I love my food puns so much more than anyone else. Needless to say, it was another perfectly sumptuous dish. The only fly in our ointment was, well, the flies, actually. It seemed that wherever we ate out of doors in San Diego, flies were there in ridiculous droves -- at our friends' place in North Park, the Lebanese deli and bakery on Alabama, and here. Hard to stuff your face when you're swatting your hand around.\u003c/p>\n\u003cp>That button-popping brunch fed us for the rest of our Coronado-touring day. I'm sorry we didn't get a chance to go back for dinner, but I definitely recommend Parkhouse Eatery as a San Diego must-eat breakfast spot.\u003c/p>\n\u003cp>\u003ci>Parkhouse Eatery\u003cbr>4574 Park Blvd \u003cbr>San Diego, CA 92116\u003c/i>\u003c/p>\n\u003cp>619.295.7275 \u003c/p>\n\u003cp>Lunch: Monday-Friday 8:00 AM-3:30 PM\u003cbr> Saturday-Sunday 8:00 AM-3:00 PM \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Dinner: Monday-Friday 5:00 PM-9:00 PM\u003cbr> Saturday-Sunday 5:00 PM-10:00 PM\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/forkedavocado.jpg\">\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.parkhouseeatery.com/\">Parkhouse Eatery\u003c/a>\u003c/b> in the funky neighborhood of University Heights was recommended by the same friend who batted us such a delicious home run with \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/08/im-just-mad-about-saffron-chicken.jsp\">Saffron\u003c/a>\u003c/b>. We booked over there one late Saturday afternoon and just managed to get in for lunch before they closed. We may have been their final customers, but they couldn't have been more gracious or patient with us and we couldn't have been more starving for their food.\u003c/p>\n\u003cp>There were many, many choices on their large breakfast/brunch/lunch menu, but one magical phrase immediately leaped off the page at me: \"Forked avocado on toast.\" I don't know why \"forked avocado\" sounds so much more luscious than \"sliced avocado\" but it just does. I love avocado and I have an oddly fanatic passion for toast, so this was a definite order for our table. The perfect green and yellow forked avocado was served with a chiffonade of basil and freshly grated black pepper on top of grilled sourdough bread. Simple. Fresh. Delicious. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/eggsben.jpg\">\u003c/p>\n\u003cp>Clearly not getting enough avocado with that little appetizer, I had to order the Parkhouse Benedict, which was poached eggs layered on grilled focaccia, tomatoes, and Applewood-smoked bacon, and drenched with a tomato-avocado hollandaise. I don't often get Eggs Benedict, but when I do, I want to make it count -- boy did it count that day. The plate of messy loveliness also came with some refreshing orange wedges and a dollop of special Parkhouse Griddled Garlic Mashed Potatoes. Was the tomato-avocado hollandaise a bit muddled in color compared to the usually sun-bright traditional hollandaise? Yes, it was. Did I care at all? No, not a jot. You might notice that I couldn't resist taking a bite even before I took a picture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My husband was so immersed in his order of chilaquiles -- scrambled eggs, corn tortillas, homemade red chile sauce, asiago cheese, and a surprise topper of black bean fritters -- that he forgot to poach some of my eggs. Heh -- I love my food puns so much more than anyone else. Needless to say, it was another perfectly sumptuous dish. The only fly in our ointment was, well, the flies, actually. It seemed that wherever we ate out of doors in San Diego, flies were there in ridiculous droves -- at our friends' place in North Park, the Lebanese deli and bakery on Alabama, and here. Hard to stuff your face when you're swatting your hand around.\u003c/p>\n\u003cp>That button-popping brunch fed us for the rest of our Coronado-touring day. I'm sorry we didn't get a chance to go back for dinner, but I definitely recommend Parkhouse Eatery as a San Diego must-eat breakfast spot.\u003c/p>\n\u003cp>\u003ci>Parkhouse Eatery\u003cbr>4574 Park Blvd \u003cbr>San Diego, CA 92116\u003c/i>\u003c/p>\n\u003cp>619.295.7275 \u003c/p>\n\u003cp>Lunch: Monday-Friday 8:00 AM-3:30 PM\u003cbr> Saturday-Sunday 8:00 AM-3:00 PM \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Dinner: Monday-Friday 5:00 PM-9:00 PM\u003cbr> Saturday-Sunday 5:00 PM-10:00 PM\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDblogday.png\">\u003cbr>Welcome to \u003cb>\u003ca href=\"http://blogday.wikispaces.org/\">Blog Day 2005\u003c/a>\u003c/b>. The idea behind blog day is to choose 5 new blogs and share them with your readers. If you're wondering why August 31st was chosen, look at how the date looks like the very word \"blog\". Here are my picks of newish food blogs both in our own backyard and far, far away:\u003c/p>\n\u003cp>1. \u003cb>\u003ca href=\"http://www.inpraiseofsardines.com/\">In Praise of Sardines\u003c/a>\u003c/b>\u003cbr>Born in June, this local blog is a tasty melange of recipes, opinions, reports on produce, restaurants and more. I fell in love with the Barcelona posts and have frequented it ever since. \u003c/p>\n\u003cp>2. \u003cb>\u003ca href=\"http://www.bunnyfoot.blogspot.com/\">Bunnyfoot\u003c/a>\u003c/b>\u003cbr>Consider yourself lucky when you visit this local blog, you never know what treats are awaiting you--cookies, jams, infused vinegars, so much good stuff! Up and running since April this is a \"mostly vegan\" blog.\u003c/p>\n\u003cp>3. \u003cb>\u003ca href=\"http://www.deliciousdays.com/\">Delicious Days\u003c/a>\u003c/b>\u003cbr>This blog is based in Munich and is so beautiful--the design, the photographs, and the writing style is warm and conversational. Begun in March this is what food blogs aspire to be like when they grow up.\u003c/p>\n\u003cp>4. \u003cb>\u003ca href=\"http://www.beautyjoyfood.com/\">Beauty Joy Food\u003c/a>\u003c/b>\u003cbr>Another \"Amy\" blogger this one from Florida and her blog is Southern, fresh and juicy. Amy has been blogging since May and is one to keep your eyes on.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>5. \u003cb>\u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a>\u003c/b>\u003cbr>Ok, I admit it, I'm crazy about David. He's a pastry chef who shares Paris, shopping, cooking and dessert, all with his characteristic sense of humor and intelligence. My swoon started in April when the blog launched and both are going strong.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I hope you'll celebrate by visiting each one. If you'd like to see a round up of other new blogs, visit the technorati page, \u003cb>\u003ca href=\"http://technorati.com/tag/BlogDay2005\" rel=\"tag\">here\u003c/a>\u003c/b>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDblogday.png\">\u003cbr>Welcome to \u003cb>\u003ca href=\"http://blogday.wikispaces.org/\">Blog Day 2005\u003c/a>\u003c/b>. The idea behind blog day is to choose 5 new blogs and share them with your readers. If you're wondering why August 31st was chosen, look at how the date looks like the very word \"blog\". Here are my picks of newish food blogs both in our own backyard and far, far away:\u003c/p>\n\u003cp>1. \u003cb>\u003ca href=\"http://www.inpraiseofsardines.com/\">In Praise of Sardines\u003c/a>\u003c/b>\u003cbr>Born in June, this local blog is a tasty melange of recipes, opinions, reports on produce, restaurants and more. I fell in love with the Barcelona posts and have frequented it ever since. \u003c/p>\n\u003cp>2. \u003cb>\u003ca href=\"http://www.bunnyfoot.blogspot.com/\">Bunnyfoot\u003c/a>\u003c/b>\u003cbr>Consider yourself lucky when you visit this local blog, you never know what treats are awaiting you--cookies, jams, infused vinegars, so much good stuff! Up and running since April this is a \"mostly vegan\" blog.\u003c/p>\n\u003cp>3. \u003cb>\u003ca href=\"http://www.deliciousdays.com/\">Delicious Days\u003c/a>\u003c/b>\u003cbr>This blog is based in Munich and is so beautiful--the design, the photographs, and the writing style is warm and conversational. Begun in March this is what food blogs aspire to be like when they grow up.\u003c/p>\n\u003cp>4. \u003cb>\u003ca href=\"http://www.beautyjoyfood.com/\">Beauty Joy Food\u003c/a>\u003c/b>\u003cbr>Another \"Amy\" blogger this one from Florida and her blog is Southern, fresh and juicy. Amy has been blogging since May and is one to keep your eyes on.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003cstrong>The Picasso of Pastry \u003c/strong>is none other than the inimitable French pastry chef \u003ca href=\"http://www.globalchefs.com/chef/current/chef057herInter.htm\">\u003cstrong>Pierre Hermé\u003c/strong>\u003c/a> as hailed by French Vogue, and anyone who walks into his jewelry store styled shops is stunned into submission. \u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003ca href=\"http://www.frenchculinary.com/subpages/aboutfci/meet2.html#andresoltner\">\u003cstrong>André Soltner\u003c/strong>\u003c/a>, the former chef at Lutèce in NYC and one of the deans at my \u003ca href=\"http://www.frenchculinary.com/\">\u003cstrong>cooking school\u003c/strong>\u003c/a>, admonished us constantly that chefs are not artists, they are craftsmen. He continued that art is permanent; an artist can work on a creation as he pleases whereas a chef gets up every morning and \"leaves it on the field\" as they say on the gridiron. And you do it every day, day after long, greuling day, in his case for over 40 years. But...\u003c/p>\n\u003cp>...when it comes to Pierre Hermé and his patisseries, he is not only a dedicated chef producing the finest pastries day after day after day, he is undeniably an artist as his creations are not only visually stunning, they are structurally brilliant. By that I mean the combination of flavors, textures, colors, presentation, and there is always a surprise. In fact one of his pastries is indeed titled Surprise (soo-preeze), a delicate meringue cup filled with various delights.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I was fortunate enough to land an internship at Pierre Hermé Patisserie and it is like being in Willy Wonka's Chocolate Factory -- the old one, not the new creepy Tim Burton/Johnny Depp one. I worked in both the laboratoire (main kitchen) in the 15th and the store on rue Bonaparte in the 6th. I had to arrive at 6am. In the laboratoire, we made a few thousand macarons a day! When I worked in the store, my first project each morning was to make a few hundred ispahans, depending on the orders. \u003c/p>\n\u003cp>The store opens at 10am and on most days there was already a line waiting for a hot-out-of-the-oven almond croissant or hazelnut-truffle macarons or a sugar-coma-sweet rose ispahan filled with raspberries, lychees nuts and rose butter cream topped with a perfect rose petal or the hand-made chocolates flavored with beguiling bergamot or intoxicating passion fruit (my hands down favorite). The store closes at 7pm and most if not all the pastries have been snatched up, at a pretty penny I might add, and no doubt consumed within a few steps of leaving the store. Here is a sampling of the Picasso of Pastry's art:\u003c/p>\n\u003cp>café tart\u003cbr>\u003cimg>\u003c/p>\n\u003cp>surprise! (soo-preeze!)\u003cbr>\u003cimg>\u003c/p>\n\u003cp>chocolate \u003ca href=\"http://gourmetsleuth.com/yuzu.htm\">\u003cstrong>yuzu\u003c/strong>\u003c/a> tart\u003cbr>\u003cimg>\u003c/p>\n\u003cp>orange cheesecake (good but not as good as my grandmother's!)\u003cbr>\u003cimg>\u003c/p>\n\u003cp>petits fours\u003cbr>\u003cimg>\u003c/p>\n\u003cp>\u003cstrong>Pierre Hermé Patisserie\u003c/strong>\u003cbr>72, rue Bonaparte\u003cbr>(across from St Sulpice Church)\u003cbr>Paris 75006\u003cbr>+33 (0) 1 43 54 47 77\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>185, rue de Vaugirard\u003cbr>(at Metro: Pasteur)\u003cbr>75015 Paris\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was fortunate enough to land an internship at Pierre Hermé Patisserie and it is like being in Willy Wonka's Chocolate Factory -- the old one, not the new creepy Tim Burton/Johnny Depp one. I worked in both the laboratoire (main kitchen) in the 15th and the store on rue Bonaparte in the 6th. I had to arrive at 6am. In the laboratoire, we made a few thousand macarons a day! When I worked in the store, my first project each morning was to make a few hundred ispahans, depending on the orders. \u003c/p>\n\u003cp>The store opens at 10am and on most days there was already a line waiting for a hot-out-of-the-oven almond croissant or hazelnut-truffle macarons or a sugar-coma-sweet rose ispahan filled with raspberries, lychees nuts and rose butter cream topped with a perfect rose petal or the hand-made chocolates flavored with beguiling bergamot or intoxicating passion fruit (my hands down favorite). The store closes at 7pm and most if not all the pastries have been snatched up, at a pretty penny I might add, and no doubt consumed within a few steps of leaving the store. Here is a sampling of the Picasso of Pastry's art:\u003c/p>\n\u003cp>café tart\u003cbr>\u003cimg>\u003c/p>\n\u003cp>surprise! (soo-preeze!)\u003cbr>\u003cimg>\u003c/p>\n\u003cp>chocolate \u003ca href=\"http://gourmetsleuth.com/yuzu.htm\">\u003cstrong>yuzu\u003c/strong>\u003c/a> tart\u003cbr>\u003cimg>\u003c/p>\n\u003cp>orange cheesecake (good but not as good as my grandmother's!)\u003cbr>\u003cimg>\u003c/p>\n\u003cp>petits fours\u003cbr>\u003cimg>\u003c/p>\n\u003cp>\u003cstrong>Pierre Hermé Patisserie\u003c/strong>\u003cbr>72, rue Bonaparte\u003cbr>(across from St Sulpice Church)\u003cbr>Paris 75006\u003cbr>+33 (0) 1 43 54 47 77\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>185, rue de Vaugirard\u003cbr>(at Metro: Pasteur)\u003cbr>75015 Paris\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/edspreadbab1.jpg\">\u003c/p>\n\u003cp>In case of a \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/bread.html\">natural bread disaster\u003c/a>\u003c/b>, it's always good to have a place like Bread & Cie nearby. It's also a sumptuous place for lunch.\u003c/p>\n\u003cp>Famished from a day of hiking, merrymaking, and general carousing last weekend, we happily sank into some chairs around lunchtime, grabbed some delicious coffee, and refueled with a couple of sandwiches and a handful of pastries. My husband chomped through a California Mufeletta that was piled with genoa salami, roasted red peppers, provolone cheese, red onion, tomato, fresh basil, olive tapenade, dripping with Tuscan olive oil and balsamic vinegar and served on a house-baked Ciabatta. 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I'm particularly interested in their \"Picnic Lunch Box,\" which includes a specialty sandwich of your choice, Bread & Cie's seasoned bread chips, and a slice of lemon cake served in a carry-out picnic box. Sounds like a perfect addition to a coastal hike in \u003cb>\u003ca href=\"http://www.localhikes.com/HikeData.ASP?DispType=5&ActiveHike=0&GetHikesStateID=&ID=4295\">Torrey Pines\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Fully digested, we headed out but not before grabbing a loaf of their just-baked bread. It was hard to decide between the bread of the day -- goat cheese and garlic -- or one of their other mouth-moistening flavors. Should it be Fig and Anise? What about a Lemon Sage Ciabatta? Oh, maybe Walnut Raisin for hearty breakfasts! No, it had better be Caramelized Onion. It's a sound choice.\u003c/p>\n\u003cp>Having blinked and missed the Fava bean season, I needed to do something to alleviate my craving for the garlicky-lemon purée -- especially since we now had this wonderful bread that was just crying out to be slathered with something. I decided to make my Faux Fava Bean Purée where instead of Fava beans, I would use a bag of frozen (shelled) edamame. Mind you, I hadn't made this thing \u003ci>yet\u003c/i>, I had only dreamed about it. I mean, why not? They're both bean type things, they're both green, and they're both tasty. How could they not be improved by garlic, olive oil, and lemon juice? Plus, with the edamame you get all that healthy soy stuff.\u003c/p>\n\u003cp>\u003ca href=\"http://www.grubreport.com/blueplatespecial/dinnerparty.html\">\u003cb>Faux Fava Bean Purée\u003c/b>\u003c/a>\u003c/p>\n\u003cp>Approximate Preparation Time: 35 minutes\u003c/p>\n\u003cp>1 bag frozen shelled edamame\u003cbr>4 minced cloves garlic\u003cbr>3 large pinches Kosher salt, or to taste\u003cbr>2 large pinches freshly ground black pepper, or to taste\u003cbr>1/4 cup grated \u003cb>\u003ca href=\"http://www.cowgirlcreamery.com/show/xmlsite/xml-standard.xml/xsl-cheese.xsl/start_id-ggmjimfhmoakplognamcbkgfgenepfindmngplcm\"> Fiore Sardo\u003c/a>\u003c/b> (a nice, salty aged sheep's cheese from Sardinia)\u003cbr>Juice from 2 lemons\u003cbr>1/4 cup - 1/2 cup extra virgin olive oil\u003c/p>\n\u003cp>1. Throw out the NOXIOUS SMOKED bread.\u003c/p>\n\u003cp>2. Prepare the frozen shelled edamame according to the bag's instructions and let cool.\u003c/p>\n\u003cp>3. Pour the cooked, cooled edamame into a food processor and pulse four or five times, each pulse lasting three seconds, until coarsely chopped. Add the garlic, salt, pepper, cheese, and lemon juice. Pulse until fully blended.\u003c/p>\n\u003cp>4. Pour the olive oil in a slow, steady stream through the feed tube until the purée is your desired consistency. I've found that edamame is a bit drier than Fava beans and might require more olive oil than less. It's a personal preference but more olive oil gives it a silkier texture and keeps it from drying out in the fridge or on the table.\u003c/p>\n\u003cp>5. Taste and adjust the seasonings. If the flavors seem dull or lackluster, add a bit more salt or lemon juice, pulse to fully blend, and taste again.\u003c/p>\n\u003cp>6. Slather over thick slices of bread and drizzle with a touch more olive oil before serving.\u003c/p>\n\u003cp>Enjoy.\u003c/p>\n\u003cp>\u003ci>Bread & Cie Bakery and Cafe\u003cbr>350 University Avenue\u003cbr>San Diego, CA 92103\u003c/i>\u003c/p>\n\u003cp>619.683.9322\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Monday-Friday 7 AM-7 PM\u003cbr>Saturday 7 AM - 6 PM\u003cbr>Sunday 8 AM-6 PM\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/edspreadbab1.jpg\">\u003c/p>\n\u003cp>In case of a \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/bread.html\">natural bread disaster\u003c/a>\u003c/b>, it's always good to have a place like Bread & Cie nearby. It's also a sumptuous place for lunch.\u003c/p>\n\u003cp>Famished from a day of hiking, merrymaking, and general carousing last weekend, we happily sank into some chairs around lunchtime, grabbed some delicious coffee, and refueled with a couple of sandwiches and a handful of pastries. My husband chomped through a California Mufeletta that was piled with genoa salami, roasted red peppers, provolone cheese, red onion, tomato, fresh basil, olive tapenade, dripping with Tuscan olive oil and balsamic vinegar and served on a house-baked Ciabatta. I ordered a Black Forest ham and swiss cheese sandwich with springy, fresh baby lettuces and slathered with pineapple salsa on their seedless rye bread. \u003c/p>\n\u003cp>Both sandwiches were quite tasty, but my husband was a little dismayed that they were so obviously chilled. I mean, I completely understand why a busy place like Bread & Cie needs to make sandwiches in bulk and keep them refrigerated until ordered, but next time I think we'll order and drive home before we chomp, thus getting the sandwiches to room temperature and improving their flavors. The eclair we ordered for dessert was roll-your-eyes-back-and-give-up-eating-anything-else-like-ever delicious.\u003c/p>\n\u003cp>In addition to their substantial list of sandwiches and large variety of tempting pastries, Bread & Cie's cafe also offers soups, salads, Focaccia pizza, cheese plates, and breakfast specials. I'm particularly interested in their \"Picnic Lunch Box,\" which includes a specialty sandwich of your choice, Bread & Cie's seasoned bread chips, and a slice of lemon cake served in a carry-out picnic box. Sounds like a perfect addition to a coastal hike in \u003cb>\u003ca href=\"http://www.localhikes.com/HikeData.ASP?DispType=5&ActiveHike=0&GetHikesStateID=&ID=4295\">Torrey Pines\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fully digested, we headed out but not before grabbing a loaf of their just-baked bread. It was hard to decide between the bread of the day -- goat cheese and garlic -- or one of their other mouth-moistening flavors. Should it be Fig and Anise? What about a Lemon Sage Ciabatta? Oh, maybe Walnut Raisin for hearty breakfasts! No, it had better be Caramelized Onion. It's a sound choice.\u003c/p>\n\u003cp>Having blinked and missed the Fava bean season, I needed to do something to alleviate my craving for the garlicky-lemon purée -- especially since we now had this wonderful bread that was just crying out to be slathered with something. I decided to make my Faux Fava Bean Purée where instead of Fava beans, I would use a bag of frozen (shelled) edamame. Mind you, I hadn't made this thing \u003ci>yet\u003c/i>, I had only dreamed about it. I mean, why not? They're both bean type things, they're both green, and they're both tasty. How could they not be improved by garlic, olive oil, and lemon juice? Plus, with the edamame you get all that healthy soy stuff.\u003c/p>\n\u003cp>\u003ca href=\"http://www.grubreport.com/blueplatespecial/dinnerparty.html\">\u003cb>Faux Fava Bean Purée\u003c/b>\u003c/a>\u003c/p>\n\u003cp>Approximate Preparation Time: 35 minutes\u003c/p>\n\u003cp>1 bag frozen shelled edamame\u003cbr>4 minced cloves garlic\u003cbr>3 large pinches Kosher salt, or to taste\u003cbr>2 large pinches freshly ground black pepper, or to taste\u003cbr>1/4 cup grated \u003cb>\u003ca href=\"http://www.cowgirlcreamery.com/show/xmlsite/xml-standard.xml/xsl-cheese.xsl/start_id-ggmjimfhmoakplognamcbkgfgenepfindmngplcm\"> Fiore Sardo\u003c/a>\u003c/b> (a nice, salty aged sheep's cheese from Sardinia)\u003cbr>Juice from 2 lemons\u003cbr>1/4 cup - 1/2 cup extra virgin olive oil\u003c/p>\n\u003cp>1. Throw out the NOXIOUS SMOKED bread.\u003c/p>\n\u003cp>2. Prepare the frozen shelled edamame according to the bag's instructions and let cool.\u003c/p>\n\u003cp>3. Pour the cooked, cooled edamame into a food processor and pulse four or five times, each pulse lasting three seconds, until coarsely chopped. Add the garlic, salt, pepper, cheese, and lemon juice. Pulse until fully blended.\u003c/p>\n\u003cp>4. Pour the olive oil in a slow, steady stream through the feed tube until the purée is your desired consistency. I've found that edamame is a bit drier than Fava beans and might require more olive oil than less. It's a personal preference but more olive oil gives it a silkier texture and keeps it from drying out in the fridge or on the table.\u003c/p>\n\u003cp>5. Taste and adjust the seasonings. If the flavors seem dull or lackluster, add a bit more salt or lemon juice, pulse to fully blend, and taste again.\u003c/p>\n\u003cp>6. Slather over thick slices of bread and drizzle with a touch more olive oil before serving.\u003c/p>\n\u003cp>Enjoy.\u003c/p>\n\u003cp>\u003ci>Bread & Cie Bakery and Cafe\u003cbr>350 University Avenue\u003cbr>San Diego, CA 92103\u003c/i>\u003c/p>\n\u003cp>619.683.9322\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Monday-Friday 7 AM-7 PM\u003cbr>Saturday 7 AM - 6 PM\u003cbr>Sunday 8 AM-6 PM\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg>\u003cbr>\u003cb>Title:\u003c/b> Julia Child Curator of Food Arts at \u003cb>\u003ca href=\"http://www.copia.org\"> Copia\u003c/a>\u003c/b>, cooking teacher, chef, home cook, author of \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811842436/kqedorg-20\">Cooking School Secrets for Real World Cooks\u003c/a>\u003c/b>\u003cbr>\u003cb>Hometown:\u003c/b> Hartford CT, grew up in Medway Mass, in Bay Area since 1983\u003c/p>\n\u003cp>\u003cb>1. What are the secrets to being a really great cooking teacher?\u003c/b>\u003cbr>Food writer Betty Fussell recently wrote that the difference between Julia Child and some of the TV chefs of today is that \"she showed how, she didn't show off\". That struck a cord with me; I really want people to know how to do it. I want them to have a benchmark for the flavor and the taste and be able to go home and do it. \u003c/p>\n\u003cp>Also sometimes you have to start at the very beginning and teach people how to taste, but also how to breathe, which affects how we taste. If I can teach someone the techniques but I can't teach them to season-to-taste, I haven't done my job. How to finesse things that don't go their way. How to use your senses, your smarts, your instincts, to honor the integrity of the food. Restraint, sometimes it's about what you don't add rather than what you do. You don't want to have too much going on. When in doubt, don't!\u003c/p>\n\u003cp>\u003cb>2.What's your approach to cooking?\u003c/b>\u003cbr>I cook at home a lot. I approach cooking at home with the mindset of an Italian American family, with those roots, I can't get away from the fact that I have an Italian American palate. That's what I fall back on. The flavors come from my Italian grandmother, the seasoning is because of my Indian teacher and the technique is from my French chef instructors. \u003c/p>\n\u003cp>\u003cb>3. What are your favorite cookbooks?\u003c/b>\u003cbr>I love Lidia's cookbooks, they resonate with me even though she learned to cook Italian American food and didn't grow up eating it. We have the same palate. I love David Lebovitz's \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060191856/kqedorg-20\"> dessert cookbook \u003c/a>\u003c/b>(Room for Dessert), his ginger cake is a real crowd pleaser. I love Janet Fletcher's \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811813932/kqedorg-20\">Fresh From the Farmers' Market\u003c/a>\u003c/b>. I like the Chez Panisse books, I use them for inspiration. The Silver Palate books inspired me in writing my book proposal. I always felt that they had too many ingredients, they didn't know restraint, but I love their approachability. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>4. What do you cook for yourself at home?\u003c/b>\u003cbr>Simple stuff, fish, chops. I have an indoor gas grill that I use many nights a week. My favorite thing to do is, before I go to work to take a chop and spread it with olive oil sprinkle it with fennel seed and garlic powder and salt and pepper and cook it when I get home. Right now I'm cooking a lot with tomatoes--with mozzarella or with pasta. I make risotto, my husband likes it. It's romantic making something for the person you love, that you know they love. It's a sign of compassion and respect how you cook for someone.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>5. What's the best thing about living in the Bay Area?\u003c/b>\u003cbr>Salad. It's the one thing I missed so much on my book tour. I love fresh, flavorful salad ingredients and local restaurants seem to have a good understanding of how to put interesting salads together. For example they don't use tomatoes out of season. We are spoiled at Copia because we get the greens out of the garden. Do you know the gem lettuce you find at the farmers markets? I love that lettuce. A little good olive oil and vinegar and I'm happy.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003cbr>\u003cb>Title:\u003c/b> Julia Child Curator of Food Arts at \u003cb>\u003ca href=\"http://www.copia.org\"> Copia\u003c/a>\u003c/b>, cooking teacher, chef, home cook, author of \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811842436/kqedorg-20\">Cooking School Secrets for Real World Cooks\u003c/a>\u003c/b>\u003cbr>\u003cb>Hometown:\u003c/b> Hartford CT, grew up in Medway Mass, in Bay Area since 1983\u003c/p>\n\u003cp>\u003cb>1. What are the secrets to being a really great cooking teacher?\u003c/b>\u003cbr>Food writer Betty Fussell recently wrote that the difference between Julia Child and some of the TV chefs of today is that \"she showed how, she didn't show off\". That struck a cord with me; I really want people to know how to do it. I want them to have a benchmark for the flavor and the taste and be able to go home and do it. \u003c/p>\n\u003cp>Also sometimes you have to start at the very beginning and teach people how to taste, but also how to breathe, which affects how we taste. If I can teach someone the techniques but I can't teach them to season-to-taste, I haven't done my job. How to finesse things that don't go their way. How to use your senses, your smarts, your instincts, to honor the integrity of the food. Restraint, sometimes it's about what you don't add rather than what you do. You don't want to have too much going on. When in doubt, don't!\u003c/p>\n\u003cp>\u003cb>2.What's your approach to cooking?\u003c/b>\u003cbr>I cook at home a lot. I approach cooking at home with the mindset of an Italian American family, with those roots, I can't get away from the fact that I have an Italian American palate. That's what I fall back on. The flavors come from my Italian grandmother, the seasoning is because of my Indian teacher and the technique is from my French chef instructors. \u003c/p>\n\u003cp>\u003cb>3. What are your favorite cookbooks?\u003c/b>\u003cbr>I love Lidia's cookbooks, they resonate with me even though she learned to cook Italian American food and didn't grow up eating it. We have the same palate. I love David Lebovitz's \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060191856/kqedorg-20\"> dessert cookbook \u003c/a>\u003c/b>(Room for Dessert), his ginger cake is a real crowd pleaser. I love Janet Fletcher's \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811813932/kqedorg-20\">Fresh From the Farmers' Market\u003c/a>\u003c/b>. I like the Chez Panisse books, I use them for inspiration. The Silver Palate books inspired me in writing my book proposal. I always felt that they had too many ingredients, they didn't know restraint, but I love their approachability. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg>\u003c/p>\n\u003cp>Once again, another heavy summer meal but when in Rome...or Burgundy as the case may be. The Burgundian or Bourgogne culinary specialties include their world class wines that I mentioned last post, escargots (yes, snails! blech!)... \u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>...and the ubiquitous Beef Bourguignonne—a fancy way of saying beef stew from Burgundy or beef stew cooked with Burgundy-grown wine. \u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Stew\" and it's many variations were very intimidating to me when I was first learning to cook. Actually most any recipe with more than 4 ingredients and 3 steps was intimidating but I digress. Now it's one of my favorites to make on a bone-chilling day and soup just won't cut it. There are a few basic steps for beef bourguignonne or any stew really. 1. brown meat, 2. sauté veggies, 3. add wine (or liquid), cover and cook. That's it. \u003c/p>\n\u003cp>Make it ahead of time and reheat over low heat and use decent wine or wine that you would actually drink. If you add bad wine, the stew will be bad. There's no hiding it. There are good, non-budget-breaking wines out there, you have to search a bit more in the states though. This recipe of course calls for Burgundy wine (which is made from pinot noir grapes) but a chewy cabernet sauvignon would be great here as well. The following recipe is closer to tradition however when we had it last week in Burgundy it included red and green peppers and zucchini. Technically that would make it more of a Provencal beef stew but it was freezing, we were sitting outside and it was starting to rain... Don't ask. Just eat. \u003c/p>\n\u003cp>\u003cstrong>Beef Bourguignonne\u003c/strong>\u003c/p>\n\u003cp>2 pounds beef stew meat, cut into 1-inch cubes \u003cbr>2 tablespoons flour\u003cbr>salt and pepper\u003cbr>olive oil\u003c/p>\n\u003cp>2 potatoes, peeled, cut into 1\" dice \u003cbr>1 basket button mushrooms\u003cbr>4 carrots, peeled, cut into 1\" dice (keep the veggies the same size for even cooking)\u003cbr>2 onions, cut into 1\" dice\u003c/p>\n\u003cp>1 zucchini, cut into 1\" dice (optional)\u003cbr>1 red pepper, cut into 1\" dice (optional) seeds removed\u003cbr>1 green pepper, cut into 1\" dice (optional) seeds removed\u003c/p>\n\u003cp>4 cups chicken or vegetable broth, low sodium preferably (beef stock makes it too rich for me but you might like it)\u003cbr>2 cups red wine (such as a Burgundy or cabernet sauvignon)\u003cbr>3 sprigs fresh thyme \u003c/p>\n\u003cp>1. Salt and pepper the beef cubes and flour very lightly. Heat olive oil in a heavy pot over medium heat. \u003c/p>\n\u003cp>2. Brown all sides of the beef cubes, letting each side turn a golden brown—that should take a few minutes. Don't overcrowd the pan, cook in batches if necessary. Set beef aside in a bowl as you cook them. \u003c/p>\n\u003cp>3. Deglaze the pan with a splash of red wine and pour into bowl with beef. \u003c/p>\n\u003cp>4. Add olive oil to pan and slightly brown the veggies. \u003c/p>\n\u003cp>5. Add the beef and juice back to pan, add the broth, wine, herbs and bring the liquid to a boil. \u003c/p>\n\u003cp>6. Turn down the heat until the liquid is simmering, cover and cook for approximately 1 hour. Stir occasionally. Check after 45 minutes for consistency and doneness of veggies. Cook until it has reached the consistency you like. \u003c/p>\n\u003cp>Serve with mashed potatoes or if you are looking for something a little different, soft polenta. \u003c/p>\n\u003cp>A little trick to make the sauce shiny and unctuous is to strain out the meat and veggies then heat up the remaining sauce and whisk in a few tablespoons of cold butter chunks. You can also thicken the sauce by stirring in a few tablespoons at a time of bread crumbs. \u003c/p>\n\u003cp>Bon Appetite de Bourgogne.\u003c/p>\n\u003cp>PS: In case you are wondering where exactly Burgundy is in France, here you go... \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Stew\" and it's many variations were very intimidating to me when I was first learning to cook. Actually most any recipe with more than 4 ingredients and 3 steps was intimidating but I digress. Now it's one of my favorites to make on a bone-chilling day and soup just won't cut it. There are a few basic steps for beef bourguignonne or any stew really. 1. brown meat, 2. sauté veggies, 3. add wine (or liquid), cover and cook. That's it. \u003c/p>\n\u003cp>Make it ahead of time and reheat over low heat and use decent wine or wine that you would actually drink. If you add bad wine, the stew will be bad. There's no hiding it. There are good, non-budget-breaking wines out there, you have to search a bit more in the states though. This recipe of course calls for Burgundy wine (which is made from pinot noir grapes) but a chewy cabernet sauvignon would be great here as well. The following recipe is closer to tradition however when we had it last week in Burgundy it included red and green peppers and zucchini. Technically that would make it more of a Provencal beef stew but it was freezing, we were sitting outside and it was starting to rain... Don't ask. Just eat. \u003c/p>\n\u003cp>\u003cstrong>Beef Bourguignonne\u003c/strong>\u003c/p>\n\u003cp>2 pounds beef stew meat, cut into 1-inch cubes \u003cbr>2 tablespoons flour\u003cbr>salt and pepper\u003cbr>olive oil\u003c/p>\n\u003cp>2 potatoes, peeled, cut into 1\" dice \u003cbr>1 basket button mushrooms\u003cbr>4 carrots, peeled, cut into 1\" dice (keep the veggies the same size for even cooking)\u003cbr>2 onions, cut into 1\" dice\u003c/p>\n\u003cp>1 zucchini, cut into 1\" dice (optional)\u003cbr>1 red pepper, cut into 1\" dice (optional) seeds removed\u003cbr>1 green pepper, cut into 1\" dice (optional) seeds removed\u003c/p>\n\u003cp>4 cups chicken or vegetable broth, low sodium preferably (beef stock makes it too rich for me but you might like it)\u003cbr>2 cups red wine (such as a Burgundy or cabernet sauvignon)\u003cbr>3 sprigs fresh thyme \u003c/p>\n\u003cp>1. Salt and pepper the beef cubes and flour very lightly. Heat olive oil in a heavy pot over medium heat. \u003c/p>\n\u003cp>2. Brown all sides of the beef cubes, letting each side turn a golden brown—that should take a few minutes. Don't overcrowd the pan, cook in batches if necessary. Set beef aside in a bowl as you cook them. \u003c/p>\n\u003cp>3. Deglaze the pan with a splash of red wine and pour into bowl with beef. \u003c/p>\n\u003cp>4. Add olive oil to pan and slightly brown the veggies. \u003c/p>\n\u003cp>5. Add the beef and juice back to pan, add the broth, wine, herbs and bring the liquid to a boil. \u003c/p>\n\u003cp>6. Turn down the heat until the liquid is simmering, cover and cook for approximately 1 hour. Stir occasionally. Check after 45 minutes for consistency and doneness of veggies. Cook until it has reached the consistency you like. \u003c/p>\n\u003cp>Serve with mashed potatoes or if you are looking for something a little different, soft polenta. \u003c/p>\n\u003cp>A little trick to make the sauce shiny and unctuous is to strain out the meat and veggies then heat up the remaining sauce and whisk in a few tablespoons of cold butter chunks. You can also thicken the sauce by stirring in a few tablespoons at a time of bread crumbs. \u003c/p>\n\u003cp>Bon Appetite de Bourgogne.\u003c/p>\n\u003cp>PS: In case you are wondering where exactly Burgundy is in France, here you go... \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
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