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"bio": "Stephanie is a writer and cookbook author recovering from her former tech-startup life. On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.",
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"disqusTitle": "What to Bring to the Gluten-Free Vegan Potluck: Quinoa-Adzuki Bean Salad",
"title": "What to Bring to the Gluten-Free Vegan Potluck: Quinoa-Adzuki Bean Salad",
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"content": "\u003cp>I came late to the quinoa love-fest. Technically, this high-protein, high-fiber, gluten-free superfood from the Andes is not a grain, although it acts like one in the kitchen. When I was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/17/grow-a-farmer/\">UCSC farm and garden apprentice\u003c/a>, we made a lot of quinoa pancakes (not bad) and quinoa tabbouleh (surprisingly good). But too many times, I've had it served plain as plain and here, I must tell you: Quinoa, You're No Rice. Sad to say, you're not even couscous. To me, unadorned quinoa tastes like it came out the wrong end of the flavor-extraction machine, pleasantly fluffy but free of taste.\u003c/p>\n\u003cp>So, the trick with quinoa is to treat it like tofu: as a nice, neutral backdrop just aching to become a Jackson Pollack. In other words, throw a lot of big, bright stuff at it, and you'll get something worth eating. Unlike, say, pasta, which gets exponentially tastier the more cheese, sausage, and cream you toss into it, quinoa's best partners are stubbornly healthy.\u003c/p>\n\u003cp>Which brings us to that staple of Bay Area life, the potluck. And especially, the potluck with the vegan/vegetarians, half of whom have recently gone gluten-free. I've already given out my \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/29/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day/\">potato-salad tips\u003c/a>, which could be adapted to use a vegan egg-free mayonnaise like \u003ca href=\"http://www.nasoya.com/products/original-nayonaise/original.html?utm_source=google&utm_medium=cpc&utm_term=nayonaise&utm_campaign=nasoya+-+brand&utm_content=s0WDHg4OW%7Cpcrid%7C7480872171\">Nayonaise\u003c/a>, or the tofu version in Mollie Katzen's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B003LAAA88/kqedorg-20\">Still Life with Menu.\u003c/a>\u003c/p>\n\u003cp>The tininess and cool purplish color of cooked adzuki beans work well with the colors and general small scale of everything in this salad, but you could, if pressed, use another small bean from your Mason-jar arsenal. If at all possible, soak and cook the beans yourself; canned beans are really too mushy to make a decent showing in any salad. \u003c/p>\n\u003cp>But who am I kidding? You're already looking at those half-dozen cans of organic black beans in your pantry and thinking, \"Burn through gas and raise my blood pressure angling for a parking spot at Berkeley Bowl just to get a half cup of some weird bitty bean? Not a chance!\" Okay, sister, I hear you. But at least drain and rinse those beans really, really well to get all the slimy can-muck off. (And by the way, if you've ever had a moon cake stuffed with red-bean paste, you've had adzuki beans; in Asia, where this bean originated, its nutty-sweet flavor is highly prized for use in desserts and other sweets.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This recipe is a mash-up of inspiration from two different recipes, \u003cstrong> Tangerine Quinoa Pilaf\u003c/strong> from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/21/sunset-cookbook-review/\">The Sunset Cookbook\u003c/a> and \u003cstrong>Curried Couscous Salad\u003c/strong> in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0609602195/kqedorg-20\">The Barefoot Contessa Cookbook\u003c/a>. A small amount of beans and quinoa turns into a satisfyingly generous (and protein-rich) amount of salad, and it can easily be made a day or two in advance. If your favorite farmers' market vendor has carrots in groovy colors like purple and burgundy, by all means buy them instead of the usual orange ones. You'll lose a lot of the color if you peel, so just wash well and dice. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Quinoa-Adzuki Bean Salad \u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cbr>\n\u003cem>This is a perfect addition to a potluck or picnic, as it can be made in advance, keeps well, and can be eaten by just about anyone. \u003c/em>\u003c/p>\n\u003cp> By \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/quinoa-salad500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/quinoa-salad500.jpg\" alt=\"Quinoa Salad\" title=\"Quinoa Salad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28804 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 minutes, plus 1 hour soak time for the beans\u003cspan class=\"value-title\" title=\"PT1H15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">45 minutes\u003cspan class=\"value-title\" title=\"PT45M\">\u003c/span>\u003c/span>\u003cbr>\n Total time: \u003cspan class=\"duration\">2 hours\u003cspan class=\"value-title\" title=\"PT2H\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/2 cup adzuki beans, soaked in hot water to cover for 1 hour\u003c/li>\n\u003cli class=\"ingredient\">1 cup quinoa, rinsed\u003c/li>\n\u003cli class=\"ingredient\">1 1/4 cup water\u003c/li>\n\u003cli class=\"ingredient\">generous pinch of salt\u003c/li>\n\u003cli class=\"ingredient\">grated rind and juice of 1 tangerine (or orange)\u003c/li>\n\u003cli class=\"ingredient\">1 tsp curry powder or garam masala\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup extra-virgin olive oil\u003c/li>\n\u003cli class=\"ingredient\">1 tsp apple cider vinegar\u003c/li>\n\u003cli class=\"ingredient\">Salt to taste\u003c/li>\n\u003cli class=\"ingredient\">2 tbsp raisins, currants, or dried cranberries\u003c/li>\n\u003cli class=\"ingredient\">2 carrots, peeled and diced\u003c/li>\n\u003cli class=\"ingredient\">2 scallions, minced\u003c/li>\n\u003cli class=\"ingredient\">2 tbsp minced parsley\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup lightly toasted almonds (sliced or slivered) or pine nuts\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>In a medium saucepan, cover adzuki beans with several inches of water and bring to a simmer. Cook over medium-low heat until tender, about 30-45 minutes. Remove from heat, drain, and set aside. (Beans can be cooked a day ahead.)\u003c/li>\n\u003cli>While beans are cooking, bring water, half the tangerine juice, and salt to a boil in a medium saucepan. Add quinoa. Cover the pan and reduce heat to low. Simmer gently until quinoa is cooked through, about 20 minutes.\u003c/li>\n\u003cli>Fluff up the quinoa with a fork. Scoop it into a large bowl. In a small bowl, whisk together vinegar, remaining tangerine juice, curry powder, olive oil and salt to taste. Drizzle over quinoa, tossing gently. Add adzuki beans, tangerine zest, raisins, carrots, scallions, and parsley. Taste for seasoning\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"excerpt": "Tired of taking hummus n' carrots to every vegan potluck? Feel the quinoa love instead with this vegan, gluten-free, extra-tasty quinoa-adzuki bean salad. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I came late to the quinoa love-fest. Technically, this high-protein, high-fiber, gluten-free superfood from the Andes is not a grain, although it acts like one in the kitchen. When I was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/17/grow-a-farmer/\">UCSC farm and garden apprentice\u003c/a>, we made a lot of quinoa pancakes (not bad) and quinoa tabbouleh (surprisingly good). But too many times, I've had it served plain as plain and here, I must tell you: Quinoa, You're No Rice. Sad to say, you're not even couscous. To me, unadorned quinoa tastes like it came out the wrong end of the flavor-extraction machine, pleasantly fluffy but free of taste.\u003c/p>\n\u003cp>So, the trick with quinoa is to treat it like tofu: as a nice, neutral backdrop just aching to become a Jackson Pollack. In other words, throw a lot of big, bright stuff at it, and you'll get something worth eating. Unlike, say, pasta, which gets exponentially tastier the more cheese, sausage, and cream you toss into it, quinoa's best partners are stubbornly healthy.\u003c/p>\n\u003cp>Which brings us to that staple of Bay Area life, the potluck. And especially, the potluck with the vegan/vegetarians, half of whom have recently gone gluten-free. I've already given out my \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/29/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day/\">potato-salad tips\u003c/a>, which could be adapted to use a vegan egg-free mayonnaise like \u003ca href=\"http://www.nasoya.com/products/original-nayonaise/original.html?utm_source=google&utm_medium=cpc&utm_term=nayonaise&utm_campaign=nasoya+-+brand&utm_content=s0WDHg4OW%7Cpcrid%7C7480872171\">Nayonaise\u003c/a>, or the tofu version in Mollie Katzen's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B003LAAA88/kqedorg-20\">Still Life with Menu.\u003c/a>\u003c/p>\n\u003cp>The tininess and cool purplish color of cooked adzuki beans work well with the colors and general small scale of everything in this salad, but you could, if pressed, use another small bean from your Mason-jar arsenal. If at all possible, soak and cook the beans yourself; canned beans are really too mushy to make a decent showing in any salad. \u003c/p>\n\u003cp>But who am I kidding? You're already looking at those half-dozen cans of organic black beans in your pantry and thinking, \"Burn through gas and raise my blood pressure angling for a parking spot at Berkeley Bowl just to get a half cup of some weird bitty bean? Not a chance!\" Okay, sister, I hear you. But at least drain and rinse those beans really, really well to get all the slimy can-muck off. (And by the way, if you've ever had a moon cake stuffed with red-bean paste, you've had adzuki beans; in Asia, where this bean originated, its nutty-sweet flavor is highly prized for use in desserts and other sweets.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This recipe is a mash-up of inspiration from two different recipes, \u003cstrong> Tangerine Quinoa Pilaf\u003c/strong> from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/21/sunset-cookbook-review/\">The Sunset Cookbook\u003c/a> and \u003cstrong>Curried Couscous Salad\u003c/strong> in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0609602195/kqedorg-20\">The Barefoot Contessa Cookbook\u003c/a>. A small amount of beans and quinoa turns into a satisfyingly generous (and protein-rich) amount of salad, and it can easily be made a day or two in advance. If your favorite farmers' market vendor has carrots in groovy colors like purple and burgundy, by all means buy them instead of the usual orange ones. You'll lose a lot of the color if you peel, so just wash well and dice. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Quinoa-Adzuki Bean Salad \u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cbr>\n\u003cem>This is a perfect addition to a potluck or picnic, as it can be made in advance, keeps well, and can be eaten by just about anyone. \u003c/em>\u003c/p>\n\u003cp> By \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/quinoa-salad500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/quinoa-salad500.jpg\" alt=\"Quinoa Salad\" title=\"Quinoa Salad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28804 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 minutes, plus 1 hour soak time for the beans\u003cspan class=\"value-title\" title=\"PT1H15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">45 minutes\u003cspan class=\"value-title\" title=\"PT45M\">\u003c/span>\u003c/span>\u003cbr>\n Total time: \u003cspan class=\"duration\">2 hours\u003cspan class=\"value-title\" title=\"PT2H\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/2 cup adzuki beans, soaked in hot water to cover for 1 hour\u003c/li>\n\u003cli class=\"ingredient\">1 cup quinoa, rinsed\u003c/li>\n\u003cli class=\"ingredient\">1 1/4 cup water\u003c/li>\n\u003cli class=\"ingredient\">generous pinch of salt\u003c/li>\n\u003cli class=\"ingredient\">grated rind and juice of 1 tangerine (or orange)\u003c/li>\n\u003cli class=\"ingredient\">1 tsp curry powder or garam masala\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup extra-virgin olive oil\u003c/li>\n\u003cli class=\"ingredient\">1 tsp apple cider vinegar\u003c/li>\n\u003cli class=\"ingredient\">Salt to taste\u003c/li>\n\u003cli class=\"ingredient\">2 tbsp raisins, currants, or dried cranberries\u003c/li>\n\u003cli class=\"ingredient\">2 carrots, peeled and diced\u003c/li>\n\u003cli class=\"ingredient\">2 scallions, minced\u003c/li>\n\u003cli class=\"ingredient\">2 tbsp minced parsley\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup lightly toasted almonds (sliced or slivered) or pine nuts\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>In a medium saucepan, cover adzuki beans with several inches of water and bring to a simmer. Cook over medium-low heat until tender, about 30-45 minutes. Remove from heat, drain, and set aside. (Beans can be cooked a day ahead.)\u003c/li>\n\u003cli>While beans are cooking, bring water, half the tangerine juice, and salt to a boil in a medium saucepan. Add quinoa. Cover the pan and reduce heat to low. Simmer gently until quinoa is cooked through, about 20 minutes.\u003c/li>\n\u003cli>Fluff up the quinoa with a fork. Scoop it into a large bowl. In a small bowl, whisk together vinegar, remaining tangerine juice, curry powder, olive oil and salt to taste. Drizzle over quinoa, tossing gently. Add adzuki beans, tangerine zest, raisins, carrots, scallions, and parsley. Taste for seasoning\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dishcrawl: Real-Life Culinary Social Networking",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl1.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28660\">\u003c/a>\u003c/p>\n\u003cp>Are you one of those people who walks or drives around your neighborhood thinking, \"Gee, I've always wanted to eat there?\" Or do you often wish that you could find others in your 'hood that enjoy eating out as much as you do? Perhaps you're the type who spends all their time at home, in front of the computer, bunny slippers locked and loaded -- and the only time you step out your front door is to grab a hard-earned dinner at your favorite local haunt.\u003c/p>\n\u003cp>If you've never heard of \u003ca href=\"http://www.dishcrawl.com/\" title=\"Dishcrawl\">Dishcrawl\u003c/a>, you're in for the newest addition to culinary social networking, emphasis on the \u003cem>social\u003c/em>. The concept is simple: it's an eat and meet event. Four restaurants in one night, with a small groups of your yet-to-be-discovered closest foodie friends. How could you resist such a night?\u003c/p>\n\u003cp>I caught up with the ever-dynamic Tracy Lee, CEO of Dishcrawl and the driving force behind the company's progress. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/tracy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/tracy.jpg\" alt=\"Tracy Lee\" title=\"Tracy Lee\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-28663\">\u003c/a>\u003cbr>\n\u003cem>Tracy Lee, Dishcrawl CEO\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did you come up with the idea for Dishcrawl? What was your inspiration?\u003c/strong>\u003cbr>\nI've always been about bringing people together over food. Building Dishcrawl gave me the opportunity to spread happiness with food as my vehicle and community as the destination. Better yet, growing into other cities allows me to empower other passionate entrepreneurs to do the same. \u003c/p>\n\u003cp>I am inspired to share the same principles as the chefs and restaurateurs we feature. We feed people because it makes us happy. I love being a part of that mission. It's the most primal way for us to nurture and comfort society.\u003c/p>\n\u003cp>\u003cstrong>How would you describe Dishcrawl to someone who's never heard of it before?\u003c/strong>\u003cbr>\nI hope the concept of \"never eat alone\" rings a bell. Imagine 50-150 folks gathering together on a given evening to venture through four restaurants in one night. Not only do you get to meet your neighbors, but what better way to meet the chefs and owners of your local restaurants! It's fun, delicious, and a great way to get to know your neighborhood.\u003c/p>\n\u003cp>\u003cstrong>How much does it cost to participate in a Dishcrawl?\u003c/strong>\u003cbr>\nThe cool thing about Dishcrawls is that they don't cost an arm and a leg! Typically our Dishcrawls range between the prices of $10-$30 in the Bay Area. For those high end lovers, stay tuned. 🙂\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl3.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28662\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>How does Dishcrawl compare to other food-related events?\u003c/strong>\u003cbr>\nIt's not often you get to try 4 different restaurants in a single night or get VIP status for your foodie palate; but it's not just the awesome experience of meeting local chefs and restauranteurs, it's also other Dishcrawlers that make our events unique. Awesomeness attracts awesomeness. Everyone at the Dishcrawl is fun, awesome, and ready to eat great food. \u003c/p>\n\u003cp>We're all about community and making new friends! If you're not ready to have fun, don't bother coming. 🙂\u003c/p>\n\u003cp>\u003cstrong>What are your plans for the future of Dishcrawl? How do you plan to expand and grow?\u003c/strong>\u003cbr>\nWe're listening to our Dishcrawlers' desires and hunger to socially engage online. We are building an online community that merges the needs of restaurants and food lovers. The result is a satisfying food experience around a neighborhood restaurant and a friend or two gained from friendly folks down the street. \u003c/p>\n\u003cp>I hope one day to be able to unite all Dishcrawlers around the globe on an international Dishcrawl, but baby steps first. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl2.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28661\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What is your background as a food lover in the Bay Area and beyond?\u003c/strong>\u003cbr>\nI've always loved food and have been feeding people all my life. As I began to travel, I had the opportunity to try a variety of cuisines and appreciate regional specialties. The inspiration on those plates are what tickle my fancy and keep me going. Nothing makes me happier than being able to discover truly unique items and feature them at the Dishcrawls (example: pork belly donuts at \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore, San Francisco\">The Sycamore, SF\u003c/a>).\u003c/p>\n\u003cp>\u003cstrong>Do you have any advice for other folks who have a fun and unique idea for a culinary business?\u003c/strong>\u003cbr>\nYes. It's simple. Go with what you know and what you're good at. Find some need and fill it. Be consistent and dedicated. Be ready for hard work, long nights, and sacrifice if you want to start something. Once you're ready, make sure to stick to your mission, aim high, and be ready to do things you never thought you could do. \u003c/p>\n\u003cp>For the most up-to-date info on upcoming dishcrawls, \u003ca href=\"http://twitter.com/#!/dishcrawl\" title=\"Dishcrawl on Twitter\">follow Dishcrawl on Twitter\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dishcrawl.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl-logo.jpg\" alt=\"dishcrawl logo\" title=\"dishcrawl logo\" width=\"330\" height=\"196\" class=\"alignnone size-full wp-image-28685\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl1.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28660\">\u003c/a>\u003c/p>\n\u003cp>Are you one of those people who walks or drives around your neighborhood thinking, \"Gee, I've always wanted to eat there?\" Or do you often wish that you could find others in your 'hood that enjoy eating out as much as you do? Perhaps you're the type who spends all their time at home, in front of the computer, bunny slippers locked and loaded -- and the only time you step out your front door is to grab a hard-earned dinner at your favorite local haunt.\u003c/p>\n\u003cp>If you've never heard of \u003ca href=\"http://www.dishcrawl.com/\" title=\"Dishcrawl\">Dishcrawl\u003c/a>, you're in for the newest addition to culinary social networking, emphasis on the \u003cem>social\u003c/em>. The concept is simple: it's an eat and meet event. Four restaurants in one night, with a small groups of your yet-to-be-discovered closest foodie friends. How could you resist such a night?\u003c/p>\n\u003cp>I caught up with the ever-dynamic Tracy Lee, CEO of Dishcrawl and the driving force behind the company's progress. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/tracy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/tracy.jpg\" alt=\"Tracy Lee\" title=\"Tracy Lee\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-28663\">\u003c/a>\u003cbr>\n\u003cem>Tracy Lee, Dishcrawl CEO\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How did you come up with the idea for Dishcrawl? What was your inspiration?\u003c/strong>\u003cbr>\nI've always been about bringing people together over food. Building Dishcrawl gave me the opportunity to spread happiness with food as my vehicle and community as the destination. Better yet, growing into other cities allows me to empower other passionate entrepreneurs to do the same. \u003c/p>\n\u003cp>I am inspired to share the same principles as the chefs and restaurateurs we feature. We feed people because it makes us happy. I love being a part of that mission. It's the most primal way for us to nurture and comfort society.\u003c/p>\n\u003cp>\u003cstrong>How would you describe Dishcrawl to someone who's never heard of it before?\u003c/strong>\u003cbr>\nI hope the concept of \"never eat alone\" rings a bell. Imagine 50-150 folks gathering together on a given evening to venture through four restaurants in one night. Not only do you get to meet your neighbors, but what better way to meet the chefs and owners of your local restaurants! It's fun, delicious, and a great way to get to know your neighborhood.\u003c/p>\n\u003cp>\u003cstrong>How much does it cost to participate in a Dishcrawl?\u003c/strong>\u003cbr>\nThe cool thing about Dishcrawls is that they don't cost an arm and a leg! Typically our Dishcrawls range between the prices of $10-$30 in the Bay Area. For those high end lovers, stay tuned. 🙂\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl3.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28662\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>How does Dishcrawl compare to other food-related events?\u003c/strong>\u003cbr>\nIt's not often you get to try 4 different restaurants in a single night or get VIP status for your foodie palate; but it's not just the awesome experience of meeting local chefs and restauranteurs, it's also other Dishcrawlers that make our events unique. Awesomeness attracts awesomeness. Everyone at the Dishcrawl is fun, awesome, and ready to eat great food. \u003c/p>\n\u003cp>We're all about community and making new friends! If you're not ready to have fun, don't bother coming. 🙂\u003c/p>\n\u003cp>\u003cstrong>What are your plans for the future of Dishcrawl? How do you plan to expand and grow?\u003c/strong>\u003cbr>\nWe're listening to our Dishcrawlers' desires and hunger to socially engage online. We are building an online community that merges the needs of restaurants and food lovers. The result is a satisfying food experience around a neighborhood restaurant and a friend or two gained from friendly folks down the street. \u003c/p>\n\u003cp>I hope one day to be able to unite all Dishcrawlers around the globe on an international Dishcrawl, but baby steps first. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl2.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28661\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What is your background as a food lover in the Bay Area and beyond?\u003c/strong>\u003cbr>\nI've always loved food and have been feeding people all my life. As I began to travel, I had the opportunity to try a variety of cuisines and appreciate regional specialties. The inspiration on those plates are what tickle my fancy and keep me going. Nothing makes me happier than being able to discover truly unique items and feature them at the Dishcrawls (example: pork belly donuts at \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore, San Francisco\">The Sycamore, SF\u003c/a>).\u003c/p>\n\u003cp>\u003cstrong>Do you have any advice for other folks who have a fun and unique idea for a culinary business?\u003c/strong>\u003cbr>\nYes. It's simple. Go with what you know and what you're good at. Find some need and fill it. Be consistent and dedicated. Be ready for hard work, long nights, and sacrifice if you want to start something. Once you're ready, make sure to stick to your mission, aim high, and be ready to do things you never thought you could do. \u003c/p>\n\u003cp>For the most up-to-date info on upcoming dishcrawls, \u003ca href=\"http://twitter.com/#!/dishcrawl\" title=\"Dishcrawl on Twitter\">follow Dishcrawl on Twitter\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dishcrawl.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl-logo.jpg\" alt=\"dishcrawl logo\" title=\"dishcrawl logo\" width=\"330\" height=\"196\" class=\"alignnone size-full wp-image-28685\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fresh Raspberry Tart",
"title": "Fresh Raspberry Tart",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/slice-of-raspberry-tart1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/slice-of-raspberry-tart1.jpg\" alt=\"slice of raspberry tart\" title=\"slice of raspberry tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28732\">\u003c/a>\u003c/p>\n\u003cp>It is time once again for my annual raspberry post. You see, early June is my time to contemplate all things raspberry. Why now? What’s stopping me from meditating on the delights of baked and fresh raspberry dishes in, say, April when spring starts, or July when everyone is making juicy fruit crisps? The answer is simple really: raspberries are actually in season now. Not in April or July. Now. Sure you can buy raspberries all year long; and if you’re a commercial grower I’m sure you can extend the season from early spring to late summer or even fall. But if you are a home gardener, this is your raspberry moment. \u003c/p>\n\u003cp>One thing to know about \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/19/growing-your-own-raspberry-patch/\">growing your own raspberries\u003c/a> is that you can pretty much forget about the vines for most of the year. In my backyard, they sit alongside a fence near the barbecue. Throughout the summer they pretty much act as a green foliage background to cover up the fence. When summer is done, their leaves change color a bit and then start to fall, memories of their luscious fruit barely concealed by the apples that are ripening heavily above them. By the time winter arrives, I’m focused on pruning, cutting back dead wooden stalks to make room for younger shoots that will emerge soon, the skeletons of old flower buds that once housed berries now dry and sitting vacant. When spring arrives I am struck with just how lovely the small white flower buds are, peaking out of the verdant green leaves that are new and growing toward the sky. I’m always amazed at just how tall those vines then become in the span of a month or two, maturing and getting leggy like a young teenager until they reach the lower limbs of my apple tree. And then just when I’m getting ready for summer, the berries appear. It’s clandestine at first, with only a few hiding under lower leaves, their rich raspberry red peeking out. Excited and anxious to taste them, my family stands right out amidst the vines, eating as we pick, with none making their way into the house. Each day more berries ripen, until we are overwhelmed with them a week later, the vines literally drooping, laden with fruit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/freshly-picked-raspberries1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/freshly-picked-raspberries1.jpg\" alt=\"freshly picked raspberries\" title=\"freshly picked raspberries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28733\">\u003c/a>\u003c/p>\n\u003cp>It seem miraculous just how big my patch has become, and numerous the berries. After all, I planted only one lone vine in a gallon pot six years ago. Since that time, my patch has grown from a small one-foot area to 10 feet, now spanning half my side yard. Even better is that these vines are thornless, so I can let my kids romp through them on berry-picking missions without worrying about scratched arms or poked faces.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So what do we do with our haul of berries? In years past we have eaten our share of berry shortcakes and I’ve also tried my hand at making raspberry jam. This year, however, I decided to focus on making tarts. After years of purchasing expensive pastry cream and fruit tarts from \u003ca href=\"http://www.lafarine.com/tarts.html\">La Farine\u003c/a>, I thought it was time to get over my fear of making the perfect crust and cream filling. When all was said and done, my trusty pie crust recipe (which is really BAB blogger, Kim Laidlaw’s crust recipe) worked beautifully, and the pastry cream (a Williams-Sonoma recipe) couldn’t have been easier to whip up. My husband even said he liked the tart better than La Farine’s, although I wonder if he just liked saving the money.\u003c/p>\n\u003cp>So if you find yourself with some sweet ripe raspberries, try making a tart. It’s really the nicest way I can think of to bask in the season.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/raspberry-tart1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/raspberry-tart1.jpg\" alt=\"raspberry tart\" title=\"raspberry tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28734 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Seasonal Raspberry Tart with Pastry Cream\u003c/strong>\u003cbr>\n\u003cem>A summer tart made with freshly prepared pastry cream, a flaky crust and just-picked raspberries.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 50 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups fresh raspberries (washed and air dried)\u003cbr>\n1 batch pastry cream (see recipe below)\u003cbr>\n1 batch of tart dough (see recipe below)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Fit tart dough into your pan and \u003ca href=\"http://en.wikipedia.org/wiki/Blind-baking\">blind bake\u003c/a> for 20 minutes at 350 degrees. Be sure to set some foil or parchment paper on top of the dough and then weigh it down with either pie weights or dried beans (which will become inedible after baking) to keep the dough from bubbling up in the oven.\u003c/p>\n\u003cp>2. Remove tart dough from the oven and remove the pie weights/beans and parchment paper/foil. Bake for another 10 minutes or until golden brown. Remove from oven and cool.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/prebaked-tart-crust2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/prebaked-tart-crust2.jpg\" alt=\"prebaked tart crust\" title=\"prebaked tart crust\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28740\">\u003c/a>\u003c/p>\n\u003cp>3. When crust is cooled, spread the pastry cream along the bottom and then nestle the raspberries on top. You can dump them all on or organize in circles for a more uniform appearance.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/placing-the-berries-on-the-tart2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/placing-the-berries-on-the-tart2.jpg\" alt=\"placing the berries on the tart\" title=\"placing the berries on the tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28741\">\u003c/a>\u003c/p>\n\u003cp>4. Serve as is or top with whipped cream.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Pastry Cream\u003c/strong>\u003cbr>\n\u003cem>(From \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776\">Williams-Sonoma Cooking at Home\u003c/a> by Chuck Williams and Kristine Kidd, printed with permission from Weldon Owen)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cook time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 cup\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup milk\u003cbr>\n2 egg yolks\u003cbr>\n1/4 cup sugar\u003cbr>\n4 1/2 teaspoons cornstarch\u003cbr>\npinch of salt\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\n1 teaspoon pure vanilla extract\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small, heavy saucepan over medium heat, bring the milk to a simmer. Meanwhile, in a heatproof bowl, whisk together the egg yolks, sugar, cornstarch, and salt until well blended. Slowly add about one-third of the hot milk to the bowl with the yolk-sugar mixture, whisking constantly. Then pour the combined mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens slightly, about 3 minutes. Continue cooking, stirring constantly, for 1 minute longer.\u003c/p>\n\u003cp>Remove from the heat and pour through a fine-mesh sieve placed over a heatproof bowl. Gently stir in the butter until melted, then stir in the vanilla. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Poke a few holes in the plastic wrap to hasten cooling. Let cool, then cover tightly and refrigerate until well chilled, at least 2 hours, or up to 3 days.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Flaky Pie or Tart Dough\u003c/strong>\u003cbr>\n(\u003cem>Adapted from a recipe by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>\u003c/em>)\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 10 minutes + 30 minutes refrigeration\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> Enough for one 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cups all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n6 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/4 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n",
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"excerpt": "It is time once again for my annual raspberry post. You see, early June is my time to contemplate all things raspberry. Why now? What’s stopping me from meditating on the delights of baked and fresh raspberry dishes in, say, April when spring starts, or July when everyone is making juicy fruit crisps? The answer is simple really: raspberries are actually in season now. Not in April or July. Now. Sure you can buy raspberries all year long; and if you’re a commercial grower I’m sure you can extend the season from early spring to late summer or even fall. But if you are a home gardener, this is your raspberry moment. ",
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"description": "It is time once again for my annual raspberry post. You see, early June is my time to contemplate all things raspberry. Why now? What’s stopping me from meditating on the delights of baked and fresh raspberry dishes in, say, April when spring starts, or July when everyone is making juicy fruit crisps? The answer is simple really: raspberries are actually in season now. Not in April or July. Now. Sure you can buy raspberries all year long; and if you’re a commercial grower I’m sure you can extend the season from early spring to late summer or even fall. But if you are a home gardener, this is your raspberry moment. ",
"title": "Fresh Raspberry Tart | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/slice-of-raspberry-tart1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/slice-of-raspberry-tart1.jpg\" alt=\"slice of raspberry tart\" title=\"slice of raspberry tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28732\">\u003c/a>\u003c/p>\n\u003cp>It is time once again for my annual raspberry post. You see, early June is my time to contemplate all things raspberry. Why now? What’s stopping me from meditating on the delights of baked and fresh raspberry dishes in, say, April when spring starts, or July when everyone is making juicy fruit crisps? The answer is simple really: raspberries are actually in season now. Not in April or July. Now. Sure you can buy raspberries all year long; and if you’re a commercial grower I’m sure you can extend the season from early spring to late summer or even fall. But if you are a home gardener, this is your raspberry moment. \u003c/p>\n\u003cp>One thing to know about \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/19/growing-your-own-raspberry-patch/\">growing your own raspberries\u003c/a> is that you can pretty much forget about the vines for most of the year. In my backyard, they sit alongside a fence near the barbecue. Throughout the summer they pretty much act as a green foliage background to cover up the fence. When summer is done, their leaves change color a bit and then start to fall, memories of their luscious fruit barely concealed by the apples that are ripening heavily above them. By the time winter arrives, I’m focused on pruning, cutting back dead wooden stalks to make room for younger shoots that will emerge soon, the skeletons of old flower buds that once housed berries now dry and sitting vacant. When spring arrives I am struck with just how lovely the small white flower buds are, peaking out of the verdant green leaves that are new and growing toward the sky. I’m always amazed at just how tall those vines then become in the span of a month or two, maturing and getting leggy like a young teenager until they reach the lower limbs of my apple tree. And then just when I’m getting ready for summer, the berries appear. It’s clandestine at first, with only a few hiding under lower leaves, their rich raspberry red peeking out. Excited and anxious to taste them, my family stands right out amidst the vines, eating as we pick, with none making their way into the house. Each day more berries ripen, until we are overwhelmed with them a week later, the vines literally drooping, laden with fruit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/freshly-picked-raspberries1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/freshly-picked-raspberries1.jpg\" alt=\"freshly picked raspberries\" title=\"freshly picked raspberries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28733\">\u003c/a>\u003c/p>\n\u003cp>It seem miraculous just how big my patch has become, and numerous the berries. After all, I planted only one lone vine in a gallon pot six years ago. Since that time, my patch has grown from a small one-foot area to 10 feet, now spanning half my side yard. Even better is that these vines are thornless, so I can let my kids romp through them on berry-picking missions without worrying about scratched arms or poked faces.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So what do we do with our haul of berries? In years past we have eaten our share of berry shortcakes and I’ve also tried my hand at making raspberry jam. This year, however, I decided to focus on making tarts. After years of purchasing expensive pastry cream and fruit tarts from \u003ca href=\"http://www.lafarine.com/tarts.html\">La Farine\u003c/a>, I thought it was time to get over my fear of making the perfect crust and cream filling. When all was said and done, my trusty pie crust recipe (which is really BAB blogger, Kim Laidlaw’s crust recipe) worked beautifully, and the pastry cream (a Williams-Sonoma recipe) couldn’t have been easier to whip up. My husband even said he liked the tart better than La Farine’s, although I wonder if he just liked saving the money.\u003c/p>\n\u003cp>So if you find yourself with some sweet ripe raspberries, try making a tart. It’s really the nicest way I can think of to bask in the season.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/raspberry-tart1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/raspberry-tart1.jpg\" alt=\"raspberry tart\" title=\"raspberry tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28734 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Seasonal Raspberry Tart with Pastry Cream\u003c/strong>\u003cbr>\n\u003cem>A summer tart made with freshly prepared pastry cream, a flaky crust and just-picked raspberries.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 50 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups fresh raspberries (washed and air dried)\u003cbr>\n1 batch pastry cream (see recipe below)\u003cbr>\n1 batch of tart dough (see recipe below)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Fit tart dough into your pan and \u003ca href=\"http://en.wikipedia.org/wiki/Blind-baking\">blind bake\u003c/a> for 20 minutes at 350 degrees. Be sure to set some foil or parchment paper on top of the dough and then weigh it down with either pie weights or dried beans (which will become inedible after baking) to keep the dough from bubbling up in the oven.\u003c/p>\n\u003cp>2. Remove tart dough from the oven and remove the pie weights/beans and parchment paper/foil. Bake for another 10 minutes or until golden brown. Remove from oven and cool.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/prebaked-tart-crust2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/prebaked-tart-crust2.jpg\" alt=\"prebaked tart crust\" title=\"prebaked tart crust\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28740\">\u003c/a>\u003c/p>\n\u003cp>3. When crust is cooled, spread the pastry cream along the bottom and then nestle the raspberries on top. You can dump them all on or organize in circles for a more uniform appearance.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/placing-the-berries-on-the-tart2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/placing-the-berries-on-the-tart2.jpg\" alt=\"placing the berries on the tart\" title=\"placing the berries on the tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28741\">\u003c/a>\u003c/p>\n\u003cp>4. Serve as is or top with whipped cream.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Pastry Cream\u003c/strong>\u003cbr>\n\u003cem>(From \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776\">Williams-Sonoma Cooking at Home\u003c/a> by Chuck Williams and Kristine Kidd, printed with permission from Weldon Owen)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cook time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 cup\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup milk\u003cbr>\n2 egg yolks\u003cbr>\n1/4 cup sugar\u003cbr>\n4 1/2 teaspoons cornstarch\u003cbr>\npinch of salt\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\n1 teaspoon pure vanilla extract\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small, heavy saucepan over medium heat, bring the milk to a simmer. Meanwhile, in a heatproof bowl, whisk together the egg yolks, sugar, cornstarch, and salt until well blended. Slowly add about one-third of the hot milk to the bowl with the yolk-sugar mixture, whisking constantly. Then pour the combined mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens slightly, about 3 minutes. Continue cooking, stirring constantly, for 1 minute longer.\u003c/p>\n\u003cp>Remove from the heat and pour through a fine-mesh sieve placed over a heatproof bowl. Gently stir in the butter until melted, then stir in the vanilla. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Poke a few holes in the plastic wrap to hasten cooling. Let cool, then cover tightly and refrigerate until well chilled, at least 2 hours, or up to 3 days.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Flaky Pie or Tart Dough\u003c/strong>\u003cbr>\n(\u003cem>Adapted from a recipe by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>\u003c/em>)\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 10 minutes + 30 minutes refrigeration\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> Enough for one 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cups all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n6 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/4 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pasta Puttanesca",
"title": "Pasta Puttanesca",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-7.jpg\" alt=\"Pasta Puttanesca\" title=\"Pasta Puttanesca\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28673\">\u003c/a>\u003cbr>\n\u003cem>Whore-y Pasta\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Pasta Puttanesca\u003c/em>\u003c/strong> roughly translates as \"\u003cstrong>pasta in the style of a whore\u003c/strong>\" -- no doubt an enterprising whore who's a little salty, a little spicy, and has plenty of bite to her. You may be wondering how this dish got its colorful name. Legend has it \"ladies of the night\" would lure customers into houses of ill repute with the enticing aroma of this sauce simmering away. Alternately, they would make this for themselves because it was a quick and easy meal that wouldn’t take much time away from their \u003cem>biznaz\u003c/em>. \u003c/p>\n\u003cp>Quick, easy, cheap, delicious…qualities any busy working girl/harlot could appreciate. \u003cem>Pasta Puttanesca\u003c/em> makes a great spur-of-the-moment meal because it can be thrown together using ingredients in your pantry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-4.jpg\" alt=\"Pasta Puttanesca pantry staples\" title=\"Pasta Puttanesca pantry staples\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28672\">\u003c/a>\u003cbr>\n\u003cem>Pantry staples\u003c/em>\u003c/p>\n\u003cp>The dish is full of salt and brine -- \u003cstrong>olives\u003c/strong>, \u003cstrong>capers\u003c/strong>, \u003cstrong>anchovies\u003c/strong> -- flavors typical of Southern Italian cuisine. Canned \u003cstrong>Italian tuna\u003c/strong> soaked in olive oil plays well off of the anchovies and \u003cstrong>tomato sauce\u003c/strong>, and adds protein and body to the meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-3.jpg\" alt=\"Pasta Puttanesca fresh ingredients\" title=\"Pasta Puttanesca fresh ingredients\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28671\">\u003c/a>\u003cbr>\n\u003cem>Fresh elements\u003c/em>\u003c/p>\n\u003cp>I've thrown in some fresh touches to this \u003cem>Puttanesca\u003c/em>, but in a pinch you could omit the \u003cstrong>eggplant\u003c/strong>, \u003cstrong>onion\u003c/strong>, \u003cstrong>garlic\u003c/strong>, or \u003cstrong>fresh herbs\u003c/strong>, and the essence of the dish would remain intact.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-1.jpg\" alt=\"Chive blossoms\" title=\"Chive blossoms\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28670\">\u003c/a>\u003cbr>\n\u003cem>Chive blossoms\u003c/em>\u003c/p>\n\u003cp>I would normally garnish this with fresh oregano or parsley, but a sly animal had just stolen the parsley from under my nose. Luckily, my mom’s garden had a lovely bunch of chive blossoms still intact. The faint oniony twang worked well with the other aromatics, and the tiny purple blossoms even accented the deep hue of the eggplant.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In no time, we had a steaming hearty bowl of pasta to dig into, full of vibrant, sassy flavors. Those ladies of the night were on to something when they came up with this. Who would've thought? Whore-y pasta: customer satisfaction, guaranteed. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Pasta Puttanesca\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cbr>\n\u003cem>A quick and easy pasta dish full of vibrant, sassy flavors (purportedly invented by \"ladies of the night\" who lured in customers with the scent of this simmering away). \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-8.jpg\" alt=\"Pasta Puttanesca\" title=\"Pasta Puttanesca\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28674 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">10 min\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Total time:\u003c/strong> \u003cspan class=\"duration\">25 min\u003cspan class=\"value-title\" title=\"PT25M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">24 ounces tomato sauce \u003c/li>\n\u003cli class=\"ingredient\">16 ounces spaghetti or angel hair pasta\u003c/li>\n\u003cli class=\"ingredient\">5 ounces Italian tuna, packed in olive oil\u003c/li>\n\u003cli class=\"ingredient\">2 ounces anchovies, packed in olive oil\u003c/li>\n\u003cli class=\"ingredient\">1 eggplant, diced (and peeled if you prefer) \u003c/li>\n\u003cli class=\"ingredient\">1 small onion, diced\u003c/li>\n\u003cli class=\"ingredient\">2 cloves garlic, minced\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup olives (green or Kalamata), roughly chopped\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon capers\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon sugar\u003c/li>\n\u003cli class=\"ingredient\">Red pepper flakes to taste\u003c/li>\n\u003cli class=\"ingredient\">A handful of fresh oregano, parsley, or chives (finely chopped) \u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Bring a large pot of salted water to boil and cook the pasta.\u003c/li>\n\u003cli>Over medium heat, pour the olive oil from the tuna and anchovies into a large saucepan. Add the onion and sautee until translucent. Add the eggplant and garlic; sautee until the eggplant is softened and the onions begin to caramelize. \u003c/li>\n\u003cli>Add the anchovies and stir until they have melted down. Add the tuna, breaking it into small chunks, and saute for another minute or so. \u003c/li>\n\u003cli>Add the tomato sauce, olives, capers, sugar, and red pepper flakes. Bring to a simmer. Serve over pasta and garnish with fresh herbs. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition:\u003c/strong> \u003cem>Italian\u003c/em>\u003c/p>\n\u003c/fieldset>\n\n",
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"excerpt": "A quick and easy pasta dish full of vibrant, sassy flavors (purportedly invented by \"ladies of the night\" who lured in customers with the scent of this simmering away)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-7.jpg\" alt=\"Pasta Puttanesca\" title=\"Pasta Puttanesca\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28673\">\u003c/a>\u003cbr>\n\u003cem>Whore-y Pasta\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Pasta Puttanesca\u003c/em>\u003c/strong> roughly translates as \"\u003cstrong>pasta in the style of a whore\u003c/strong>\" -- no doubt an enterprising whore who's a little salty, a little spicy, and has plenty of bite to her. You may be wondering how this dish got its colorful name. Legend has it \"ladies of the night\" would lure customers into houses of ill repute with the enticing aroma of this sauce simmering away. Alternately, they would make this for themselves because it was a quick and easy meal that wouldn’t take much time away from their \u003cem>biznaz\u003c/em>. \u003c/p>\n\u003cp>Quick, easy, cheap, delicious…qualities any busy working girl/harlot could appreciate. \u003cem>Pasta Puttanesca\u003c/em> makes a great spur-of-the-moment meal because it can be thrown together using ingredients in your pantry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-4.jpg\" alt=\"Pasta Puttanesca pantry staples\" title=\"Pasta Puttanesca pantry staples\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28672\">\u003c/a>\u003cbr>\n\u003cem>Pantry staples\u003c/em>\u003c/p>\n\u003cp>The dish is full of salt and brine -- \u003cstrong>olives\u003c/strong>, \u003cstrong>capers\u003c/strong>, \u003cstrong>anchovies\u003c/strong> -- flavors typical of Southern Italian cuisine. Canned \u003cstrong>Italian tuna\u003c/strong> soaked in olive oil plays well off of the anchovies and \u003cstrong>tomato sauce\u003c/strong>, and adds protein and body to the meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-3.jpg\" alt=\"Pasta Puttanesca fresh ingredients\" title=\"Pasta Puttanesca fresh ingredients\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28671\">\u003c/a>\u003cbr>\n\u003cem>Fresh elements\u003c/em>\u003c/p>\n\u003cp>I've thrown in some fresh touches to this \u003cem>Puttanesca\u003c/em>, but in a pinch you could omit the \u003cstrong>eggplant\u003c/strong>, \u003cstrong>onion\u003c/strong>, \u003cstrong>garlic\u003c/strong>, or \u003cstrong>fresh herbs\u003c/strong>, and the essence of the dish would remain intact.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-1.jpg\" alt=\"Chive blossoms\" title=\"Chive blossoms\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28670\">\u003c/a>\u003cbr>\n\u003cem>Chive blossoms\u003c/em>\u003c/p>\n\u003cp>I would normally garnish this with fresh oregano or parsley, but a sly animal had just stolen the parsley from under my nose. Luckily, my mom’s garden had a lovely bunch of chive blossoms still intact. The faint oniony twang worked well with the other aromatics, and the tiny purple blossoms even accented the deep hue of the eggplant.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In no time, we had a steaming hearty bowl of pasta to dig into, full of vibrant, sassy flavors. Those ladies of the night were on to something when they came up with this. Who would've thought? Whore-y pasta: customer satisfaction, guaranteed. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Pasta Puttanesca\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cbr>\n\u003cem>A quick and easy pasta dish full of vibrant, sassy flavors (purportedly invented by \"ladies of the night\" who lured in customers with the scent of this simmering away). \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-8.jpg\" alt=\"Pasta Puttanesca\" title=\"Pasta Puttanesca\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28674 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">10 min\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Total time:\u003c/strong> \u003cspan class=\"duration\">25 min\u003cspan class=\"value-title\" title=\"PT25M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">24 ounces tomato sauce \u003c/li>\n\u003cli class=\"ingredient\">16 ounces spaghetti or angel hair pasta\u003c/li>\n\u003cli class=\"ingredient\">5 ounces Italian tuna, packed in olive oil\u003c/li>\n\u003cli class=\"ingredient\">2 ounces anchovies, packed in olive oil\u003c/li>\n\u003cli class=\"ingredient\">1 eggplant, diced (and peeled if you prefer) \u003c/li>\n\u003cli class=\"ingredient\">1 small onion, diced\u003c/li>\n\u003cli class=\"ingredient\">2 cloves garlic, minced\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup olives (green or Kalamata), roughly chopped\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon capers\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon sugar\u003c/li>\n\u003cli class=\"ingredient\">Red pepper flakes to taste\u003c/li>\n\u003cli class=\"ingredient\">A handful of fresh oregano, parsley, or chives (finely chopped) \u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Bring a large pot of salted water to boil and cook the pasta.\u003c/li>\n\u003cli>Over medium heat, pour the olive oil from the tuna and anchovies into a large saucepan. Add the onion and sautee until translucent. Add the eggplant and garlic; sautee until the eggplant is softened and the onions begin to caramelize. \u003c/li>\n\u003cli>Add the anchovies and stir until they have melted down. Add the tuna, breaking it into small chunks, and saute for another minute or so. \u003c/li>\n\u003cli>Add the tomato sauce, olives, capers, sugar, and red pepper flakes. Bring to a simmer. Serve over pasta and garnish with fresh herbs. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition:\u003c/strong> \u003cem>Italian\u003c/em>\u003c/p>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gobba Gobba Hey!",
"title": "Gobba Gobba Hey!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28425\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/steven.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/steven-300x225.jpg\" alt=\"steven gdula\" title=\"steven gdula\" width=\"300\" height=\"225\" class=\"size-medium wp-image-28425\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steven Gdula, Founder of Gobba Gobba Hey\u003c/figcaption>\u003c/figure>\n\u003cp>Flashback to Summer '09; that was when I first heard rumblings about a new generation of creative street food entrepreneurs that were causing a stir in the local SF culinary scene. Some of the original individuals included Curtis Kimball, the \u003ca href=\"https://twitter.com/#!/cremebruleecart\">Crème Brûlée Man\u003c/a>, who could make you a delicious crème brûlée \u003ca href=\"http://www.flickr.com/photos/plattyjo/3771650324/\">right on the spot\u003c/a>; and his brother Brian, \u003ca href=\"https://twitter.com/#!/magiccurrykart\">the Magic Curry Man\u003c/a>, who whipped up a tasty Thai concoction from \u003ca href=\"http://www.flickr.com/photos/plattyjo/3770849763\">his humble portable kitchen\u003c/a>. \u003c/p>\n\u003cp>These were lo-fi dining affairs with a twist. They elevated street food beyond the usual greasy fare of hot dogs, pretzels and other fast food and provided an upscale alternative. And part of the fun was cyber-stalking them via \u003ca href=\"https://twitter.com/\">Twitter\u003c/a>; these nomadic vendors rotated their locations on a regular basis, so hungry customers tracked them down once they revealed their daily location. \u003c/p>\n\u003cp>Another early pioneer of the nouvelle cuisine of the streets was \u003ca href=\"https://twitter.com/#!/gobbagobbahey\">Steven Gdula\u003c/a> of \u003ca href=\"http://gobbagobbahey.com/\">Gobba Gobba Hey\u003c/a>, whose name pays homage to the punk rock band The Ramones and their classic catchphrase \u003ca href=\"http://en.wikipedia.org/wiki/Gabba_Gabba_Hey\">Gabba Gabba Hey\u003c/a>. \u003c/p>\n\u003cp>Author of \"\u003cem>\u003ca href=\"http://www.nytimes.com/2007/12/30/books/review/Browning-t.html\">The Warmest Room in the House: How the Kitchen Became the Heart of the Twentieth-Century American Home\u003c/a>\u003c/em>,\" Steven moved to San Francisco from the East Coast in 2008 to seek new opportunities. But, according to his blog, \u003c/p>\n\u003cblockquote>\u003cp>\"Shortly after unloading the last box and settling into our new home here this past fall, like so many other people, I started to lose my sources of income. As a freelance writer there just wasn’t that much work to be had. Magazines and newspapers were getting smaller. Some folded entirely. Also, I was new to a city where there were many established writers already ahead of me at the various outlets I approached. But writers have to write just as painters have to paint and musicians have to make music, so I did what so many others have done. I returned to my blog to keep my fingers moving and my thoughts flowing. And then I started baking regularly just to, well, just to see what would happen.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28423\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/4048071264_cf2d251b0e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/4048071264_cf2d251b0e-300x199.jpg\" alt=\"orange saffron gob\" title=\"orange saffron gob\" width=\"300\" height=\"199\" class=\"size-medium wp-image-28423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orange Saffron Gob. Photo by Jenn Chen.\u003c/figcaption>\u003c/figure>\n\u003cp>Steven started to bake \"gobs,\" or as he describes it in his upcoming collection of recipes, \u003cem>\u003cstrong>Gobba Gobba Hey: A Gob Cookbook\u003c/strong>\u003c/em>, \"two domes of moist, dense cake with filling in the middle...kind of like a cupcake sandwich.\" These were \"one of my favorite confections as a kid. Growing up in Pennsylvania they were everywhere. You could find them at church bake sales, school bake sales, birthday parties, stores and even in some gas stations on the counter right next to the cash register. I haven’t seen anything like them since moving here to San Francisco so I set out to fill the void.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And fill he did. \"Wanting to bring some excitement to his game\" in the \"new food capital of the world,\" he went beyond the classic chocolate-and-vanilla standard of his youth and created more exotic flavors made with organic ingredients such as Orange, Cardamom Ginger with Saffron Filling and Black Cherry and Chocolate with Lime Butter Cream. (Full disclosure: I became an early groupie of Steven's and these were two of the three flavors that I served at \u003ca href=\"http://www.flickr.com/photos/thousandfold/4047328105/in/set-72157622545118825\">my wedding\u003c/a> in lieu of the traditional cake in the fall of 2010.)\u003c/p>\n\u003cp>Flash forward to the present-day, and street food is more popular than ever with big \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/24/sf-street-food-fanatics-unite/\">festivals\u003c/a>, the advent of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/13/food-trucks-toasty-melts-is-grilled-cheese-goodness/\">high-profile food trucks\u003c/a>, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">crowded weekly events\u003c/a>. Steven's grown his business as well, with an online storefront at \u003ca href=\"http://gobbagobbahey.foodzie.com/\">Foodzie\u003c/a> and plans for a \u003ca href=\"http://thewarmestroominthehouse.blogspot.com/2011/02/from-tray-to-truck.html\">truck\u003c/a> to help promote his upcoming book that will be available in late August. Start warming your ovens now for 52 recipes including Irish Coffee Gobs with Bushmills & Bailey Irish Cream, Kabocha Garam Masala Gobs with Orange Honey filling and Zucchini Gobs with Lemon-Ginger filling.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Original Chocolate & Vanilla Gobs\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 3 dozen complete gobs\u003c/p>\n\u003cp>\u003cstrong>For The Batter:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 cups all-purpose flour\u003cbr>\n3/4 cup cocoa flour\u003cbr>\n1/2 teaspoon baking powder\u003cbr>\n2 teaspoons baking soda\u003cbr>\n1 teaspoon salt\u003cbr>\n1/2 cup vegetable shortening, such as Crisco\u003cbr>\n2 cups sugar, sifted\u003cbr>\n2 eggs, at room temperature\u003cbr>\n1 teaspoon vanilla\u003cbr>\n1 cup buttermilk, at room temperature\u003cbr>\n1/2 cup 1 cup water, or as needed\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 350F. Line three 8-by-13 inch cookie sheets with parchment paper. \u003c/p>\n\u003cp>2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Whisk the dry ingredients thoroughly. \u003c/p>\n\u003cp>3 In another large bowl, cream together the sugar and vegetable shortening with a mixer on medium speed. Add the eggs and vanilla to the creamed ingredients, and blend on medium-high until the mixture looks like dense pudding.\u003c/p>\n\u003cp>4. Alternate adding the dry ingredients and the buttermilk to the egg mixture, mixing on medium speed after each addition. Then add the sour cream, and mix well. Add water if needed to thin the batter. (\"Go lightly\" was my mom's original instruction.)\u003c/p>\n\u003cp>5. Using a tablespoon or a pastry bag, drop 1 1/2 inch rounds of batter on the prepared cookie sheets, leaving 1 inch between each round. Bake them approximately 8 minutes, or until the gob domes have risen. Remove the gobs to a wire rack to cool.\u003c/p>\n\u003cp>\u003cstrong>For The Filling\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup milk\u003cbr>\n4 tablespoons all-purpose flour\u003cbr>\n1/2 cup vegetable shortening, such as Crisco\u003cbr>\n1/2 cup margarine\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1 cup granulated sugar, or 2 cups confectioners' sugar, sifted\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Heat the milk in a saucepan over low heat. Bring to a simmer, immediately add the flour. Whisk. Continue mixing over low heat til mixture thickens, approximately 3 to 5 minutes.\u003c/p>\n\u003cp>2. With a mixer on medium speed, cream together the vegetable shortening and margarine. Add the vanilla and sugar, and mix on medium-high.\u003c/p>\n\u003cp>3. Add the cooled milk-flour mixture to the creamed ingredients, and beat until the mixture is fluffy; scrape the bowl with a spatula to reincorporate the ingredients if necessary.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. To frost the gobs, flip the baked gob domes over on a cookie sheet and match up pairs of similarly shaped domes. Add 1 tablespoon of filling to the flat side of an overturned dome, then place another dome on top, sandwich-style. Allow the gobs to fully set by refrigerating them on a baking sheet for at least 1 hour. Wrap the gobs in cellophane to prevent them from drying out. \u003c/p>\n\n",
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"excerpt": "A cookbook filled with 52 recipes from Gobba Gobba Hey maestro Steven Gdula will be available in late August. Recipe for Original Chocolate & Vanilla Gobs included.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28425\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/steven.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/steven-300x225.jpg\" alt=\"steven gdula\" title=\"steven gdula\" width=\"300\" height=\"225\" class=\"size-medium wp-image-28425\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steven Gdula, Founder of Gobba Gobba Hey\u003c/figcaption>\u003c/figure>\n\u003cp>Flashback to Summer '09; that was when I first heard rumblings about a new generation of creative street food entrepreneurs that were causing a stir in the local SF culinary scene. Some of the original individuals included Curtis Kimball, the \u003ca href=\"https://twitter.com/#!/cremebruleecart\">Crème Brûlée Man\u003c/a>, who could make you a delicious crème brûlée \u003ca href=\"http://www.flickr.com/photos/plattyjo/3771650324/\">right on the spot\u003c/a>; and his brother Brian, \u003ca href=\"https://twitter.com/#!/magiccurrykart\">the Magic Curry Man\u003c/a>, who whipped up a tasty Thai concoction from \u003ca href=\"http://www.flickr.com/photos/plattyjo/3770849763\">his humble portable kitchen\u003c/a>. \u003c/p>\n\u003cp>These were lo-fi dining affairs with a twist. They elevated street food beyond the usual greasy fare of hot dogs, pretzels and other fast food and provided an upscale alternative. And part of the fun was cyber-stalking them via \u003ca href=\"https://twitter.com/\">Twitter\u003c/a>; these nomadic vendors rotated their locations on a regular basis, so hungry customers tracked them down once they revealed their daily location. \u003c/p>\n\u003cp>Another early pioneer of the nouvelle cuisine of the streets was \u003ca href=\"https://twitter.com/#!/gobbagobbahey\">Steven Gdula\u003c/a> of \u003ca href=\"http://gobbagobbahey.com/\">Gobba Gobba Hey\u003c/a>, whose name pays homage to the punk rock band The Ramones and their classic catchphrase \u003ca href=\"http://en.wikipedia.org/wiki/Gabba_Gabba_Hey\">Gabba Gabba Hey\u003c/a>. \u003c/p>\n\u003cp>Author of \"\u003cem>\u003ca href=\"http://www.nytimes.com/2007/12/30/books/review/Browning-t.html\">The Warmest Room in the House: How the Kitchen Became the Heart of the Twentieth-Century American Home\u003c/a>\u003c/em>,\" Steven moved to San Francisco from the East Coast in 2008 to seek new opportunities. But, according to his blog, \u003c/p>\n\u003cblockquote>\u003cp>\"Shortly after unloading the last box and settling into our new home here this past fall, like so many other people, I started to lose my sources of income. As a freelance writer there just wasn’t that much work to be had. Magazines and newspapers were getting smaller. Some folded entirely. Also, I was new to a city where there were many established writers already ahead of me at the various outlets I approached. But writers have to write just as painters have to paint and musicians have to make music, so I did what so many others have done. I returned to my blog to keep my fingers moving and my thoughts flowing. And then I started baking regularly just to, well, just to see what would happen.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28423\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/4048071264_cf2d251b0e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/4048071264_cf2d251b0e-300x199.jpg\" alt=\"orange saffron gob\" title=\"orange saffron gob\" width=\"300\" height=\"199\" class=\"size-medium wp-image-28423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orange Saffron Gob. Photo by Jenn Chen.\u003c/figcaption>\u003c/figure>\n\u003cp>Steven started to bake \"gobs,\" or as he describes it in his upcoming collection of recipes, \u003cem>\u003cstrong>Gobba Gobba Hey: A Gob Cookbook\u003c/strong>\u003c/em>, \"two domes of moist, dense cake with filling in the middle...kind of like a cupcake sandwich.\" These were \"one of my favorite confections as a kid. Growing up in Pennsylvania they were everywhere. You could find them at church bake sales, school bake sales, birthday parties, stores and even in some gas stations on the counter right next to the cash register. I haven’t seen anything like them since moving here to San Francisco so I set out to fill the void.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And fill he did. \"Wanting to bring some excitement to his game\" in the \"new food capital of the world,\" he went beyond the classic chocolate-and-vanilla standard of his youth and created more exotic flavors made with organic ingredients such as Orange, Cardamom Ginger with Saffron Filling and Black Cherry and Chocolate with Lime Butter Cream. (Full disclosure: I became an early groupie of Steven's and these were two of the three flavors that I served at \u003ca href=\"http://www.flickr.com/photos/thousandfold/4047328105/in/set-72157622545118825\">my wedding\u003c/a> in lieu of the traditional cake in the fall of 2010.)\u003c/p>\n\u003cp>Flash forward to the present-day, and street food is more popular than ever with big \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/24/sf-street-food-fanatics-unite/\">festivals\u003c/a>, the advent of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/13/food-trucks-toasty-melts-is-grilled-cheese-goodness/\">high-profile food trucks\u003c/a>, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">crowded weekly events\u003c/a>. Steven's grown his business as well, with an online storefront at \u003ca href=\"http://gobbagobbahey.foodzie.com/\">Foodzie\u003c/a> and plans for a \u003ca href=\"http://thewarmestroominthehouse.blogspot.com/2011/02/from-tray-to-truck.html\">truck\u003c/a> to help promote his upcoming book that will be available in late August. Start warming your ovens now for 52 recipes including Irish Coffee Gobs with Bushmills & Bailey Irish Cream, Kabocha Garam Masala Gobs with Orange Honey filling and Zucchini Gobs with Lemon-Ginger filling.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Original Chocolate & Vanilla Gobs\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 3 dozen complete gobs\u003c/p>\n\u003cp>\u003cstrong>For The Batter:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 cups all-purpose flour\u003cbr>\n3/4 cup cocoa flour\u003cbr>\n1/2 teaspoon baking powder\u003cbr>\n2 teaspoons baking soda\u003cbr>\n1 teaspoon salt\u003cbr>\n1/2 cup vegetable shortening, such as Crisco\u003cbr>\n2 cups sugar, sifted\u003cbr>\n2 eggs, at room temperature\u003cbr>\n1 teaspoon vanilla\u003cbr>\n1 cup buttermilk, at room temperature\u003cbr>\n1/2 cup 1 cup water, or as needed\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 350F. Line three 8-by-13 inch cookie sheets with parchment paper. \u003c/p>\n\u003cp>2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Whisk the dry ingredients thoroughly. \u003c/p>\n\u003cp>3 In another large bowl, cream together the sugar and vegetable shortening with a mixer on medium speed. Add the eggs and vanilla to the creamed ingredients, and blend on medium-high until the mixture looks like dense pudding.\u003c/p>\n\u003cp>4. Alternate adding the dry ingredients and the buttermilk to the egg mixture, mixing on medium speed after each addition. Then add the sour cream, and mix well. Add water if needed to thin the batter. (\"Go lightly\" was my mom's original instruction.)\u003c/p>\n\u003cp>5. Using a tablespoon or a pastry bag, drop 1 1/2 inch rounds of batter on the prepared cookie sheets, leaving 1 inch between each round. Bake them approximately 8 minutes, or until the gob domes have risen. Remove the gobs to a wire rack to cool.\u003c/p>\n\u003cp>\u003cstrong>For The Filling\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup milk\u003cbr>\n4 tablespoons all-purpose flour\u003cbr>\n1/2 cup vegetable shortening, such as Crisco\u003cbr>\n1/2 cup margarine\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1 cup granulated sugar, or 2 cups confectioners' sugar, sifted\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Heat the milk in a saucepan over low heat. Bring to a simmer, immediately add the flour. Whisk. Continue mixing over low heat til mixture thickens, approximately 3 to 5 minutes.\u003c/p>\n\u003cp>2. With a mixer on medium speed, cream together the vegetable shortening and margarine. Add the vanilla and sugar, and mix on medium-high.\u003c/p>\n\u003cp>3. Add the cooled milk-flour mixture to the creamed ingredients, and beat until the mixture is fluffy; scrape the bowl with a spatula to reincorporate the ingredients if necessary.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4. To frost the gobs, flip the baked gob domes over on a cookie sheet and match up pairs of similarly shaped domes. Add 1 tablespoon of filling to the flat side of an overturned dome, then place another dome on top, sandwich-style. Allow the gobs to fully set by refrigerating them on a baking sheet for at least 1 hour. Wrap the gobs in cellophane to prevent them from drying out. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Chances are if a restaurant has pork belly on their menu, I'll show up on their doorstep faster than you can say, \"I'll take a second helping, please.\" When Hawker Fare, the new casual Asian street food-inspired restaurant from James Syhabout (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/04/commis-is-crackin/\">Commis\u003c/a>) added dinner hours late last week, I organized a food posse to check it out. \u003c/p>\n\u003cp>Hawker Fare is the latest addition to the Uptown dining district in Oakland, with \u003ca href=\"http://www.picanrestaurant.com/\">Picán\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/15/true-burger/\">Trueburger\u003c/a>, and \u003ca href=\"http://www.lukasoakland.com/\">Luka's Taproom & Lounge\u003c/a> nearby. Located within an airy space decorated with Oakland-themed art (and former home of Manyda Thai Cuisine), \u003ca href=\"http://www.hawkerfare.com/\">Hawker Fare\u003c/a> offers a simple menu of starters, rice bowls and desserts made with local, organic, and sustainable ingredients when possible. It's all affordably priced as well, with everything listed for less than $10. \u003c/p>\n\u003cp>I began with the green papaya salad, a classic Southeast Asian appetizer from their list of starters, or \"snack aisle.\" It had a spicy kick with more emphasis on the fish sauce essence, which slightly overwhelmed the citrusy hints of lime. Still, it was a crunchy delight that paired well with the superb beef \"\u003ca href=\"http://en.wikipedia.org/wiki/Larb\">larb\u003c/a>,\" or grilled beef salad with red onions, mint, cilantro and toasted rice powder. Several friends ordered the chopped salad, with lettuce tossed with pickles, fried shallots and lotus root. It had a gentle sour tang from a light vinegar dressing that nicely complemented the mix of crisp and fried vegetables. \u003c/p>\n\u003cfigure id=\"attachment_28514\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/porkbelly.jpg\" alt=\"pork belly\" width=\"500\" height=\"374\" class=\"size-full wp-image-28514\">\u003cfigcaption class=\"wp-caption-text\">Porkbelly \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then the main attraction arrived: the rice bowls. It was no surprise to my friends that I ordered the 24hr pork belly bowl, which came with three glistening slabs of tender belly piled on top of jasmine rice, sauteed greens and an optional luscious fried farm egg. I was hoping to substitute the jasmine rice for their \"Kao Mun\" rice that had been cooked with chicken fat and broth since I was already throwing caloric caution to the wind, but alas, I wasn't able to swap it out. (Next time I'll do myself a favor and order it as an additional side dish.) The pork belly bowl was accompanied with a homemade five-spice, sweet soy and preserved vegetable mustard sauce that elevated this dish to heavenly status. When my spoon scraped the bottom of the bowl, I lamented the fact that more pork belly didn't magically reappear before me -- but that just means I'll have to return for more pork deliciousness. Our vegetarian comrades chose the \"Vadouvan\" tofu bowl that was made with homemade tofu and \"braised in coconut milk with taro, bamboo shoots, and aromatic herbs\" and pronounced it delicious. \u003c/p>\n\u003cp>Dessert centers around \u003ca href=\"http://www.google.com/url?sa=t&source=web&cd=1&ved=0CBkQFjAA&url=http%3A%2F%2Fwww.strausfamilycreamery.com%2F&ei=NHToTZ-bKInTiAK_05SxAQ&usg=AFQjCNGBSss1doWODUSsD2BS4jSY9b29tA&sig2=-Ol90aeYRcznmzaSMWLW2Q\">Straus Family Creamery\u003c/a> condensed milk soft serve ice cream, which is served in three ways: on a cone, in a sundae or \"affogato\"-style (paired with a shot of Thai coffee). It seems that Hawker Fare doesn't have their liquor license yet, but their website promises that beer, wine and malt liquor -- \"Yes, malt liquor\" in case you felt you read that incorrectly -- will be offered in the near future. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.hawkerfare.com/\">Hawker Fare\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=2300+Webster+St,+Oakland,+CA+94612&aq=0&sll=37.0625,-95.677068&sspn=36.642161,78.486328&ie=UTF8&hq=&hnear=2300+Webster+St,+Oakland,+Alameda,+California+94612&ll=37.812276,-122.265129&spn=0.009374,0.019119&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n2300 Webster Street at 23rd Street\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: (510) 832-8896\u003cbr>\nLunch: Monday – Friday: 11am – 3pm\u003cbr>\nDinner: Thursday – Saturday: 5pm – 9:30pm\u003cbr>\n\u003ca href=\"https://twitter.com/hawkerfareOAK\">@hawkerfareOAK\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca data-flickr-embed=\"true\" href=\"https://www.flickr.com/photos/bayareabites/albums/72157626749141939\" title=\"Hawker Fare\">\u003cimg src=\"https://farm6.staticflickr.com/5303/5792356803_7806fbbb87_b.jpg\" width=\"1024\" height=\"576\" alt=\"Hawker Fare\">\u003c/a>\u003cscript async src=\"//embedr.flickr.com/assets/client-code.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chances are if a restaurant has pork belly on their menu, I'll show up on their doorstep faster than you can say, \"I'll take a second helping, please.\" When Hawker Fare, the new casual Asian street food-inspired restaurant from James Syhabout (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/04/commis-is-crackin/\">Commis\u003c/a>) added dinner hours late last week, I organized a food posse to check it out. \u003c/p>\n\u003cp>Hawker Fare is the latest addition to the Uptown dining district in Oakland, with \u003ca href=\"http://www.picanrestaurant.com/\">Picán\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/15/true-burger/\">Trueburger\u003c/a>, and \u003ca href=\"http://www.lukasoakland.com/\">Luka's Taproom & Lounge\u003c/a> nearby. Located within an airy space decorated with Oakland-themed art (and former home of Manyda Thai Cuisine), \u003ca href=\"http://www.hawkerfare.com/\">Hawker Fare\u003c/a> offers a simple menu of starters, rice bowls and desserts made with local, organic, and sustainable ingredients when possible. It's all affordably priced as well, with everything listed for less than $10. \u003c/p>\n\u003cp>I began with the green papaya salad, a classic Southeast Asian appetizer from their list of starters, or \"snack aisle.\" It had a spicy kick with more emphasis on the fish sauce essence, which slightly overwhelmed the citrusy hints of lime. Still, it was a crunchy delight that paired well with the superb beef \"\u003ca href=\"http://en.wikipedia.org/wiki/Larb\">larb\u003c/a>,\" or grilled beef salad with red onions, mint, cilantro and toasted rice powder. Several friends ordered the chopped salad, with lettuce tossed with pickles, fried shallots and lotus root. It had a gentle sour tang from a light vinegar dressing that nicely complemented the mix of crisp and fried vegetables. \u003c/p>\n\u003cfigure id=\"attachment_28514\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/porkbelly.jpg\" alt=\"pork belly\" width=\"500\" height=\"374\" class=\"size-full wp-image-28514\">\u003cfigcaption class=\"wp-caption-text\">Porkbelly \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then the main attraction arrived: the rice bowls. It was no surprise to my friends that I ordered the 24hr pork belly bowl, which came with three glistening slabs of tender belly piled on top of jasmine rice, sauteed greens and an optional luscious fried farm egg. I was hoping to substitute the jasmine rice for their \"Kao Mun\" rice that had been cooked with chicken fat and broth since I was already throwing caloric caution to the wind, but alas, I wasn't able to swap it out. (Next time I'll do myself a favor and order it as an additional side dish.) The pork belly bowl was accompanied with a homemade five-spice, sweet soy and preserved vegetable mustard sauce that elevated this dish to heavenly status. When my spoon scraped the bottom of the bowl, I lamented the fact that more pork belly didn't magically reappear before me -- but that just means I'll have to return for more pork deliciousness. Our vegetarian comrades chose the \"Vadouvan\" tofu bowl that was made with homemade tofu and \"braised in coconut milk with taro, bamboo shoots, and aromatic herbs\" and pronounced it delicious. \u003c/p>\n\u003cp>Dessert centers around \u003ca href=\"http://www.google.com/url?sa=t&source=web&cd=1&ved=0CBkQFjAA&url=http%3A%2F%2Fwww.strausfamilycreamery.com%2F&ei=NHToTZ-bKInTiAK_05SxAQ&usg=AFQjCNGBSss1doWODUSsD2BS4jSY9b29tA&sig2=-Ol90aeYRcznmzaSMWLW2Q\">Straus Family Creamery\u003c/a> condensed milk soft serve ice cream, which is served in three ways: on a cone, in a sundae or \"affogato\"-style (paired with a shot of Thai coffee). It seems that Hawker Fare doesn't have their liquor license yet, but their website promises that beer, wine and malt liquor -- \"Yes, malt liquor\" in case you felt you read that incorrectly -- will be offered in the near future. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hawkerfare.com/\">Hawker Fare\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=2300+Webster+St,+Oakland,+CA+94612&aq=0&sll=37.0625,-95.677068&sspn=36.642161,78.486328&ie=UTF8&hq=&hnear=2300+Webster+St,+Oakland,+Alameda,+California+94612&ll=37.812276,-122.265129&spn=0.009374,0.019119&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n2300 Webster Street at 23rd Street\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: (510) 832-8896\u003cbr>\nLunch: Monday – Friday: 11am – 3pm\u003cbr>\nDinner: Thursday – Saturday: 5pm – 9:30pm\u003cbr>\n\u003ca href=\"https://twitter.com/hawkerfareOAK\">@hawkerfareOAK\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca data-flickr-embed=\"true\" href=\"https://www.flickr.com/photos/bayareabites/albums/72157626749141939\" title=\"Hawker Fare\">\u003cimg src=\"https://farm6.staticflickr.com/5303/5792356803_7806fbbb87_b.jpg\" width=\"1024\" height=\"576\" alt=\"Hawker Fare\">\u003c/a>\u003cscript async src=\"//embedr.flickr.com/assets/client-code.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cochon 555 in NOLA",
"title": "Cochon 555 in NOLA",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/quad.jpg\" alt=\"Cochon 555 in New Orleans\" title=\"Cochon 555 in New Orleans\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-28323\">\u003c/a>\u003cbr>\n\u003cem>Cochon 555 in New Orleans\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cochon555.com/\">Cochon 555\u003c/a>'s formula for success is simple: \u003cstrong>5 chefs + 5 pigs + 5 wineries = porcine bliss\u003c/strong>. The event -- part culinary competition, part pork orgy -- was founded by \u003cstrong>Brady Lowe\u003c/strong> three years ago to help family farms responsibly raising heritage breed pigs sustain and expand their businesses while educating communities nationwide about the tasty payoff of supporting these farmers. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-30.jpg\" alt=\"Cochon 555\" title=\"Cochon 555\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28315\">\u003c/a>\u003cbr>\n\u003cem>Roasted and Toasted\u003c/em>\u003c/p>\n\u003cp>As \u003cstrong>Cochon 555\u003c/strong> winds down its 10-city tour, I had a chance to catch the latest porktastic affair in \u003cstrong>New Orleans\u003c/strong>, where five local chefs prepared a nose-to-tail menu created from their heritage breed pig of choice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-64.jpg\" alt=\"Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\" title=\"Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\" width=\"500\" height=\"379\" class=\"alignnone size-full wp-image-28321\">\u003c/a>\u003cbr>\n\u003cem>Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Chef #1: Stephen Stryjewski\u003c/strong>, \u003ca href=\"http://www.cochonrestaurant.com/\">Cochon Restaurant\u003c/a> (New Orleans, LA)\u003cbr>\n\u003cstrong>Pig #1: Red Wattle\u003c/strong>, \u003ca href=\"http://revivalmeats.com/\">Revival Meats\u003c/a> (Texas)\u003c/p>\n\u003cp>This year's James Beard Best Chef of the South, \u003cstrong>Stephen Stryjewski\u003c/strong>, was a strong contender. I had lunch earlier that day at Stryjewski's \u003ca href=\"http://www.cochonbutcher.com/\">Cochon Butcher\u003c/a>, and if that divine \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/05/cochon-butcher-new-orleans/\">BBQ Pork Sandwich\u003c/a> was any indicator of what was in store, we were in for a treat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-27.jpg\" alt=\"Sorghum Pork Rinds\" title=\"Sorghum Pork Rinds\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28314\">\u003c/a>\u003cbr>\n\u003cem>Sorghum Pork Rinds\u003c/em>\u003c/p>\n\u003cp>Cochon's smorgasbord of swine was large and plentiful. Among the dozen or so offerings was \u003cstrong>Smoked Boudin\u003c/strong> of course, one of Stryjewski's specialties. Other favorites included \u003cstrong>Open Faced Face\u003c/strong>, with farmer's cheese and white beans, \u003cstrong>Liver Cheese and Pepper Jelly\u003c/strong> on toast, \u003cstrong>Pork Rinds\u003c/strong> with \u003cstrong>Sorghum Molasses\u003c/strong> drizzled on top, and the tastiest use of pig's blood I have ever encountered, \u003cstrong>Chocolate and Chicory Blood Pudding\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-24.jpg\" alt=\"Chocolate and Chicory Blood Pudding garnished with Bacon\" title=\"Chocolate and Chicory Blood Pudding garnished with Bacon\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28313\">\u003c/a>\u003cbr>\n\u003cem>Chocolate and Chicory Blood Pudding garnished with Bacon\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-60.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-60.jpg\" alt=\"Erick Loos (La Provence) and Head-to-Trotter Tasting \" title=\"Erick Loos (La Provence) and Head-to-Trotter Tasting \" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-28318\">\u003c/a>\u003cbr>\n\u003cem>Erick Loos (La Provence) and Head-to-Trotter Tasting \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #2: Erick Loos\u003c/strong>, \u003ca href=\"http://www.laprovencerestaurant.com/\">La Provence\u003c/a> -- Besh Restaurant Group, (Lacombe, LA)\u003cbr>\n\u003cstrong>Pig #2: Mangalitsa\u003c/strong>, \u003ca href=\"http://www.youtube.com/watch?v=LNZ5oqHyxAM\">La Provence Farm\u003c/a> (Louisiana)\u003c/p>\n\u003cp>Representing the Besh Restaurant Group, \u003cstrong>Erick Loos\u003c/strong> blew us away with his creativity. He presented a mini four-course meal, showcasing a spectrum of techniques and thorough use of the animal. First up was the \u003cstrong>Pork Liver Parfait\u003c/strong> (a cool and savory concoction of liver and blood mousse, whipped lard, house-preserved peaches, and muscadine wine gelée). Admittedly, it was a little disorientating for my taste. Next came the \u003cstrong>Head to Toe Salad\u003c/strong>, composed of a terrine of the pig's head, tongue, skin, heart, tail, shanks, and trotters, topped with heirloom tomatoes and sugar cane vinaigrette. For our main, we had \u003cstrong>Slow Cooked Leg, Shoulder, and Loin\u003c/strong> served with porcini mushrooms over \u003cem>panisse\u003c/em>, a chickpea fritter traditionally from the South of France. The real stunner, however, was dessert. The \u003cstrong>Porked Alaska\u003c/strong>, bacon pecan crunch ice cream and amaretto cream melting softly inside a crispy meringue, was my favorite bite of the entire evening. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-63.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-63.jpg\" alt=\"Adolfo Garcia and Fried Coppa di Testa\" title=\"Adolfo Garcia and Fried Coppa di Testa\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28320\">\u003c/a>\u003cbr>\n\u003cem>Adolfo Garcia and Fried Coppa di Testa\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #3: Adolfo Garcia\u003c/strong>, \u003ca href=\"http://www.riomarseafood.com/\">RioMar\u003c/a> (New Orleans, LA)\u003cbr>\n\u003cstrong>Pig #3: Ossabaw\u003c/strong>, \u003ca href=\"http://www.blackhillmeats.com/blackhillmeats/About_Us.html\">Black Hill Ranch\u003c/a> (Texas)\u003c/p>\n\u003cp>Our third hometown chef, \u003cstrong>Adolfo Garcia\u003c/strong>, put his signature Spanish and Latin American flavors into his snout-to-toe creations. Favorites included fried \u003cstrong>Coppa di Testa\u003c/strong> balls, made with rich head cheese, and a spicy, tangy \u003cstrong>Empanada\u003c/strong> garnished with pickled onions. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-59.jpg\" alt=\"Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\" title=\"Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28317\">\u003c/a>\u003cbr>\n\u003cem>Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #4: John Currence\u003c/strong>, \u003ca href=\"http://www.citygroceryonline.com/\">City Grocery\u003c/a> (Oxford, MS)\u003cbr>\n\u003cstrong>Pig #4: Berkshire\u003c/strong>, \u003ca href=\"http://www.newmanfarm.com/\">Newman Farm\u003c/a> (Missouri)\u003c/p>\n\u003cp>Born and raised in New Orleans, and a recent contestant on \u003cem>Top Chef Masters\u003c/em>, \u003cstrong>John Currence\u003c/strong> brought the party with his \u003cstrong>Sangrita Javelina\u003c/strong>, a shooter of tomato juice, bacon infused tequila, and bacon bits, with a rim dusted with powdered country ham and brown sugar. Also delightful were his mini cones of \u003cstrong>Pork Liver Mousseline\u003c/strong> topped with vinegar powdered \u003cem>chicharrones\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-61.jpg\" alt=\"Mike Lata (FIG) and Fried Head Cheese over Spring Peas\" title=\"Mike Lata (FIG) and Fried Head Cheese over Spring Peas\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-28319\">\u003c/a>\u003cbr>\n\u003cem>Mike Lata (FIG) and Fried Head Cheese over Spring Peas\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #5: Mike Lata\u003c/strong>, \u003ca href=\"http://www.eatatfig.com/\">FIG\u003c/a> (Charleston, SC)\u003cbr>\n\u003cstrong>Pig #5\u003c/strong>: Large Black, \u003ca href=\"http://cawcawcreek.com/\">Caw Caw Creek\u003c/a> (South Carolina)\u003c/p>\n\u003cp>\u003cstrong>Mike Lata\u003c/strong> traveled the furthest for this swine-off, but that didn't prevent him from bringing his A-game. Favorite bites were his \u003cstrong>Crostini of Liver Mousse\u003c/strong> and a single square inch bit of perfectly fried \u003cstrong>Pork Belly\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-62.jpg\" alt=\"Team FIG and Porky Crostini\" title=\"Team FIG and Porky Crostini\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-28324\">\u003c/a>\u003cbr>\n\u003cem>Team FIG and Porky Crostini\u003c/em>\u003c/p>\n\u003cp>If the cornucopia of pork from these fine chefs wasn't enough to sate you, there was also massive cheese spread from \u003ca href=\"http://www.stjamescheese.com/\">St. James Cheese Company\u003c/a>, a literal boatload of \u003ca href=\"http://www.inlandseafood.com/default.asp\">oysters\u003c/a>, \u003ca href=\"http://www.blackrivercaviar.com/\">Black River Caviar\u003c/a>, a feast of whole roasted \u003cem>Porcelet de Lait\u003c/em> (young, milk-fed pig) courtesy of \u003cstrong>Naomi Pomeroy\u003c/strong> (\u003ca href=\"http://www.beastpdx.com/\">Beast PDX\u003c/a>) and \u003ca href=\"http://www.dartagnan.com/\">D'Artagnan\u003c/a>, and piles of succulent crawfish. For dessert, there were passed platters of \u003ca href=\"http://www.4505meats.com/\">4505 Meats'\u003c/a> legendary salty, sweet, chili-dusted \u003ca href=\"http://lickmyspoon.com/events/i-heart-chicharrones-foodbuzz-blogger-festival-2010/\">\u003cem>chicharrones\u003c/em>\u003c/a> served fondue-style with a bowl of melted dark chocolate for your dipping pleasure. Yes, you heard right: \u003cstrong>Chocolate Dipped Chicharrones\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-65.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-65.jpg\" alt=\"St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\" title=\"St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-28322\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\u003c/em>\u003c/p>\n\u003cp>As my blood began to turn to lardo, the only logical solution was to thin it out with a taste from the 5 wineries of the evening: \u003ca href=\"http://www.matthiasson.com/\">Matthiasson\u003c/a> (California), \u003ca href=\"http://www.elkcove.com/\">Elk Cove Vineyards\u003c/a> (Oregon), \u003ca href=\"http://www.scholiumwines.com/\">The Scholium Project\u003c/a> (California), \u003ca href=\"http://www.mccreacellars.com/\">McCrea Cellars\u003c/a> (Washington), and \u003ca href=\"http://www.chasecellars.com/\">Chase Cellars\u003c/a> (California).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-55.jpg\" alt=\"The Prince of Porc: Erick Loos (Besh Restaurant Group)\" title=\"The Prince of Porc: Erick Loos (Besh Restaurant Group)\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28316\">\u003c/a>\u003cbr>\n\u003cem>The Prince of Porc: Erick Loos (Besh Restaurant Group)\u003c/em>\u003c/p>\n\u003cp>The night ended with the crowning of \u003cstrong>The Prince of Porc\u003c/strong>. By decree of the pork-loving populus, \u003cstrong>Erick Loos\u003c/strong> took home the win with the help of the \u003cstrong>Mangalitsa\u003c/strong> wooly pig he raised at \u003ca href=\"http://www.laprovencerestaurant.com/\">La Provence\u003c/a>'s biodynamic farm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cochon 555\u003c/strong> will be coming to \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/65-san-francisco/\">San Francisco on 6/5\u003c/a>, the last of this year's 10-city tour before the whole shebang culminates at the \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/65-san-francisco-2/\">Grand Cochon\u003c/a>, where all ten previous winners will face off at the FOOD & WINE Classic in Aspen on 6/19. \u003c/p>\n\n",
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"excerpt": "5 chefs + 5 pigs + 5 wineries converge in New Orleans for an evening of porcine bliss. Cochon 555 comes to San Francisco on June 5.",
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"description": "5 chefs + 5 pigs + 5 wineries converge in New Orleans for an evening of porcine bliss. Cochon 555 comes to San Francisco on June 5.",
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"headline": "Cochon 555 in NOLA",
"datePublished": "2011-06-02T06:00:20-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/quad.jpg\" alt=\"Cochon 555 in New Orleans\" title=\"Cochon 555 in New Orleans\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-28323\">\u003c/a>\u003cbr>\n\u003cem>Cochon 555 in New Orleans\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cochon555.com/\">Cochon 555\u003c/a>'s formula for success is simple: \u003cstrong>5 chefs + 5 pigs + 5 wineries = porcine bliss\u003c/strong>. The event -- part culinary competition, part pork orgy -- was founded by \u003cstrong>Brady Lowe\u003c/strong> three years ago to help family farms responsibly raising heritage breed pigs sustain and expand their businesses while educating communities nationwide about the tasty payoff of supporting these farmers. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-30.jpg\" alt=\"Cochon 555\" title=\"Cochon 555\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28315\">\u003c/a>\u003cbr>\n\u003cem>Roasted and Toasted\u003c/em>\u003c/p>\n\u003cp>As \u003cstrong>Cochon 555\u003c/strong> winds down its 10-city tour, I had a chance to catch the latest porktastic affair in \u003cstrong>New Orleans\u003c/strong>, where five local chefs prepared a nose-to-tail menu created from their heritage breed pig of choice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-64.jpg\" alt=\"Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\" title=\"Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\" width=\"500\" height=\"379\" class=\"alignnone size-full wp-image-28321\">\u003c/a>\u003cbr>\n\u003cem>Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chef #1: Stephen Stryjewski\u003c/strong>, \u003ca href=\"http://www.cochonrestaurant.com/\">Cochon Restaurant\u003c/a> (New Orleans, LA)\u003cbr>\n\u003cstrong>Pig #1: Red Wattle\u003c/strong>, \u003ca href=\"http://revivalmeats.com/\">Revival Meats\u003c/a> (Texas)\u003c/p>\n\u003cp>This year's James Beard Best Chef of the South, \u003cstrong>Stephen Stryjewski\u003c/strong>, was a strong contender. I had lunch earlier that day at Stryjewski's \u003ca href=\"http://www.cochonbutcher.com/\">Cochon Butcher\u003c/a>, and if that divine \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/05/cochon-butcher-new-orleans/\">BBQ Pork Sandwich\u003c/a> was any indicator of what was in store, we were in for a treat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-27.jpg\" alt=\"Sorghum Pork Rinds\" title=\"Sorghum Pork Rinds\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28314\">\u003c/a>\u003cbr>\n\u003cem>Sorghum Pork Rinds\u003c/em>\u003c/p>\n\u003cp>Cochon's smorgasbord of swine was large and plentiful. Among the dozen or so offerings was \u003cstrong>Smoked Boudin\u003c/strong> of course, one of Stryjewski's specialties. Other favorites included \u003cstrong>Open Faced Face\u003c/strong>, with farmer's cheese and white beans, \u003cstrong>Liver Cheese and Pepper Jelly\u003c/strong> on toast, \u003cstrong>Pork Rinds\u003c/strong> with \u003cstrong>Sorghum Molasses\u003c/strong> drizzled on top, and the tastiest use of pig's blood I have ever encountered, \u003cstrong>Chocolate and Chicory Blood Pudding\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-24.jpg\" alt=\"Chocolate and Chicory Blood Pudding garnished with Bacon\" title=\"Chocolate and Chicory Blood Pudding garnished with Bacon\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28313\">\u003c/a>\u003cbr>\n\u003cem>Chocolate and Chicory Blood Pudding garnished with Bacon\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-60.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-60.jpg\" alt=\"Erick Loos (La Provence) and Head-to-Trotter Tasting \" title=\"Erick Loos (La Provence) and Head-to-Trotter Tasting \" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-28318\">\u003c/a>\u003cbr>\n\u003cem>Erick Loos (La Provence) and Head-to-Trotter Tasting \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #2: Erick Loos\u003c/strong>, \u003ca href=\"http://www.laprovencerestaurant.com/\">La Provence\u003c/a> -- Besh Restaurant Group, (Lacombe, LA)\u003cbr>\n\u003cstrong>Pig #2: Mangalitsa\u003c/strong>, \u003ca href=\"http://www.youtube.com/watch?v=LNZ5oqHyxAM\">La Provence Farm\u003c/a> (Louisiana)\u003c/p>\n\u003cp>Representing the Besh Restaurant Group, \u003cstrong>Erick Loos\u003c/strong> blew us away with his creativity. He presented a mini four-course meal, showcasing a spectrum of techniques and thorough use of the animal. First up was the \u003cstrong>Pork Liver Parfait\u003c/strong> (a cool and savory concoction of liver and blood mousse, whipped lard, house-preserved peaches, and muscadine wine gelée). Admittedly, it was a little disorientating for my taste. Next came the \u003cstrong>Head to Toe Salad\u003c/strong>, composed of a terrine of the pig's head, tongue, skin, heart, tail, shanks, and trotters, topped with heirloom tomatoes and sugar cane vinaigrette. For our main, we had \u003cstrong>Slow Cooked Leg, Shoulder, and Loin\u003c/strong> served with porcini mushrooms over \u003cem>panisse\u003c/em>, a chickpea fritter traditionally from the South of France. The real stunner, however, was dessert. The \u003cstrong>Porked Alaska\u003c/strong>, bacon pecan crunch ice cream and amaretto cream melting softly inside a crispy meringue, was my favorite bite of the entire evening. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-63.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-63.jpg\" alt=\"Adolfo Garcia and Fried Coppa di Testa\" title=\"Adolfo Garcia and Fried Coppa di Testa\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28320\">\u003c/a>\u003cbr>\n\u003cem>Adolfo Garcia and Fried Coppa di Testa\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #3: Adolfo Garcia\u003c/strong>, \u003ca href=\"http://www.riomarseafood.com/\">RioMar\u003c/a> (New Orleans, LA)\u003cbr>\n\u003cstrong>Pig #3: Ossabaw\u003c/strong>, \u003ca href=\"http://www.blackhillmeats.com/blackhillmeats/About_Us.html\">Black Hill Ranch\u003c/a> (Texas)\u003c/p>\n\u003cp>Our third hometown chef, \u003cstrong>Adolfo Garcia\u003c/strong>, put his signature Spanish and Latin American flavors into his snout-to-toe creations. Favorites included fried \u003cstrong>Coppa di Testa\u003c/strong> balls, made with rich head cheese, and a spicy, tangy \u003cstrong>Empanada\u003c/strong> garnished with pickled onions. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-59.jpg\" alt=\"Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\" title=\"Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28317\">\u003c/a>\u003cbr>\n\u003cem>Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #4: John Currence\u003c/strong>, \u003ca href=\"http://www.citygroceryonline.com/\">City Grocery\u003c/a> (Oxford, MS)\u003cbr>\n\u003cstrong>Pig #4: Berkshire\u003c/strong>, \u003ca href=\"http://www.newmanfarm.com/\">Newman Farm\u003c/a> (Missouri)\u003c/p>\n\u003cp>Born and raised in New Orleans, and a recent contestant on \u003cem>Top Chef Masters\u003c/em>, \u003cstrong>John Currence\u003c/strong> brought the party with his \u003cstrong>Sangrita Javelina\u003c/strong>, a shooter of tomato juice, bacon infused tequila, and bacon bits, with a rim dusted with powdered country ham and brown sugar. Also delightful were his mini cones of \u003cstrong>Pork Liver Mousseline\u003c/strong> topped with vinegar powdered \u003cem>chicharrones\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-61.jpg\" alt=\"Mike Lata (FIG) and Fried Head Cheese over Spring Peas\" title=\"Mike Lata (FIG) and Fried Head Cheese over Spring Peas\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-28319\">\u003c/a>\u003cbr>\n\u003cem>Mike Lata (FIG) and Fried Head Cheese over Spring Peas\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #5: Mike Lata\u003c/strong>, \u003ca href=\"http://www.eatatfig.com/\">FIG\u003c/a> (Charleston, SC)\u003cbr>\n\u003cstrong>Pig #5\u003c/strong>: Large Black, \u003ca href=\"http://cawcawcreek.com/\">Caw Caw Creek\u003c/a> (South Carolina)\u003c/p>\n\u003cp>\u003cstrong>Mike Lata\u003c/strong> traveled the furthest for this swine-off, but that didn't prevent him from bringing his A-game. Favorite bites were his \u003cstrong>Crostini of Liver Mousse\u003c/strong> and a single square inch bit of perfectly fried \u003cstrong>Pork Belly\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-62.jpg\" alt=\"Team FIG and Porky Crostini\" title=\"Team FIG and Porky Crostini\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-28324\">\u003c/a>\u003cbr>\n\u003cem>Team FIG and Porky Crostini\u003c/em>\u003c/p>\n\u003cp>If the cornucopia of pork from these fine chefs wasn't enough to sate you, there was also massive cheese spread from \u003ca href=\"http://www.stjamescheese.com/\">St. James Cheese Company\u003c/a>, a literal boatload of \u003ca href=\"http://www.inlandseafood.com/default.asp\">oysters\u003c/a>, \u003ca href=\"http://www.blackrivercaviar.com/\">Black River Caviar\u003c/a>, a feast of whole roasted \u003cem>Porcelet de Lait\u003c/em> (young, milk-fed pig) courtesy of \u003cstrong>Naomi Pomeroy\u003c/strong> (\u003ca href=\"http://www.beastpdx.com/\">Beast PDX\u003c/a>) and \u003ca href=\"http://www.dartagnan.com/\">D'Artagnan\u003c/a>, and piles of succulent crawfish. For dessert, there were passed platters of \u003ca href=\"http://www.4505meats.com/\">4505 Meats'\u003c/a> legendary salty, sweet, chili-dusted \u003ca href=\"http://lickmyspoon.com/events/i-heart-chicharrones-foodbuzz-blogger-festival-2010/\">\u003cem>chicharrones\u003c/em>\u003c/a> served fondue-style with a bowl of melted dark chocolate for your dipping pleasure. Yes, you heard right: \u003cstrong>Chocolate Dipped Chicharrones\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-65.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-65.jpg\" alt=\"St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\" title=\"St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-28322\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\u003c/em>\u003c/p>\n\u003cp>As my blood began to turn to lardo, the only logical solution was to thin it out with a taste from the 5 wineries of the evening: \u003ca href=\"http://www.matthiasson.com/\">Matthiasson\u003c/a> (California), \u003ca href=\"http://www.elkcove.com/\">Elk Cove Vineyards\u003c/a> (Oregon), \u003ca href=\"http://www.scholiumwines.com/\">The Scholium Project\u003c/a> (California), \u003ca href=\"http://www.mccreacellars.com/\">McCrea Cellars\u003c/a> (Washington), and \u003ca href=\"http://www.chasecellars.com/\">Chase Cellars\u003c/a> (California).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-55.jpg\" alt=\"The Prince of Porc: Erick Loos (Besh Restaurant Group)\" title=\"The Prince of Porc: Erick Loos (Besh Restaurant Group)\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28316\">\u003c/a>\u003cbr>\n\u003cem>The Prince of Porc: Erick Loos (Besh Restaurant Group)\u003c/em>\u003c/p>\n\u003cp>The night ended with the crowning of \u003cstrong>The Prince of Porc\u003c/strong>. By decree of the pork-loving populus, \u003cstrong>Erick Loos\u003c/strong> took home the win with the help of the \u003cstrong>Mangalitsa\u003c/strong> wooly pig he raised at \u003ca href=\"http://www.laprovencerestaurant.com/\">La Provence\u003c/a>'s biodynamic farm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cochon 555\u003c/strong> will be coming to \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/65-san-francisco/\">San Francisco on 6/5\u003c/a>, the last of this year's 10-city tour before the whole shebang culminates at the \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/65-san-francisco-2/\">Grand Cochon\u003c/a>, where all ten previous winners will face off at the FOOD & WINE Classic in Aspen on 6/19. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cancer, Cooking, and Courage",
"title": "Cancer, Cooking, and Courage",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Like many modern friendships that are born in our era of social networking, I first \"met\" \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?page_id=2\">Ezra Caldwell\u003c/a> online in 2006. I discovered his \u003ca href=\"http://www.flickr.com/photos/fastboy\">Flickr\u003c/a> account through mutual contacts and was drawn to his extraordinary images of \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72057594070599106/\">dancers\u003c/a>, his \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157603302866924/\">beautiful wife Hillary\u003c/a> and photogenic pooch \u003ca href=\"http://www.flickr.com/photos/fastboy/collections/72157600001856442/\">Putney\u003c/a>. We also happen share a deep devotion to \u003ca href=\"http://www.flickr.com/photos/fastboy/collections/72157623961829924/\">bicycles\u003c/a> and \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157625533249680/\">food\u003c/a>, and he regularly chronicled his endeavors in frame building and cooking. \u003c/p>\n\u003cp>Ezra shared his thoughts with me about cooking via email: \"I think it's important that people eat at home a certain amount of the time. For us it's pretty much every night. We eat out about once every three weeks. There's something about the time spent in the kitchen in the evening that is a real relaxer for me. A meditation. I often drag out food preparation just because I enjoy that time of day.\" \u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003ca href=\"http://www.flickr.com/photos/fastboy/4327318193/in/set-72157607075926461\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ezra.jpg\" alt=\"ezra caldwell\" width=\"161\" height=\"240\" class=\"alignright size-full wp-image-13954\">\u003c/a>\u003c/span>\u003c/p>\n\u003cp>While I had lived in Ezra's hometown of New York City for 13 years, it wasn't until I moved all the way across the country to San Francisco that I finally met Ezra in real life. In the spring of 2007, he and another Flickr friend, \u003ca href=\"http://www.flickr.com/photos/spastica/\">Yohei Morita\u003c/a>, embarked on a trip throughout the U.S. to share bicycle adventures and meet other Flickr comrades. They met \u003ca href=\"http://www.flickr.com/photos/spastica/443432026/\">me \u003c/a>and a mutual Flickr friend, \u003ca href=\"http://www.flickr.com/photos/judah42/\">Judah\u003c/a>, during their visit to the Bay Area. \u003c/p>\n\u003cp>And like many modern time-pressed friendships, we stayed in touch in the virtual realm. And so it was through Flickr that I learned in August of 2008, Ezra was diagnosed with \u003ca href=\"http://www.flickr.com/photos/fastboy/2678131886/in/set-72157607075926461\">colorectal cancer\u003c/a>. In true Ezra fashion, who has never shied away from \u003ca href=\"http://www.flickr.com/photos/fastboy/128177124/in/set-72057594086330497\">baring it all\u003c/a>, he started a blog, \"\u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/\">\u003cem>Teaching Cancer to Cry\u003c/em>\u003c/a>,\" as a \"a way to keep people up-to-date as treatment progresses, and a way for me to look back when all this is over and reminisce.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Six weeks of \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=69\">chemotherapy and radiation treatments\u003c/a> began. Ezra wrote about the \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=45\">tough days\u003c/a>, yet still managed to make us \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=242\">laugh\u003c/a>, too. He even got \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?m=200906\">married\u003c/a> along the way.\u003c/p>\n\u003cp>When he went into \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=324\">remission\u003c/a>, he started posting recipes for \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?cat=4&paged=2\">spinach salad\u003c/a>, \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=348\">sudado de pescado\u003c/a>, and \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=353\">stewed chicken with olives\u003c/a>. His \u003ca href=\"http://www.flickr.com/photos/fastboy/4013516691/in/set-72157625533249680\">lush images\u003c/a> of his elaborate meals mirrored his renewed energy. \u003c/p>\n\u003cp>Then in \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=383\">September of 2010\u003c/a>, the cancer returned. He resumed his \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157607075926461/\">documentation\u003c/a> of the grim realities of his second round with the disease. \u003c/p>\n\u003cp>Through all of this, Ezra still found time and the desire to cook. \u003c/p>\n\u003cblockquote>\u003cp>\"Over the last bunch of months, I was really laid low. I was in a lot of pain, a lot of the time. Having to take pain killers. Spending a lot of time in bed. Happily, though, this time around we found an anti-emetic (anti-nausea) drug that worked! So for most of the winter I would just save up my energy during the day to be able to get out of bed and cook some evening. It meant a lot to me to be able to continue to contribute to the household. I've always done nearly all the cooking, and didn't want treatment to interrupt that. Just about everything else went on the back burner.\"\u003c/p>\u003c/blockquote>\n\u003cp>Cooking also ignited yet another creative project. \u003c/p>\n\u003cblockquote>\u003cp> \"I started making videos, partly because I was getting back into making video and needed a subject, and here was this thing that I was doing every day anyway! I like to encourage people to cook. I think it's a little strange when people don't know how, or believe they can't. Cooking is easy! It's not hard to make yourself really good food. \u003c/p>\n\u003cp>So I started putting instructions for cooking on the blog, and later the videos with the instructions. I think it's sort of a great way to learn. See something done REALLY fast, and then read some instructions for it. You've still got an image in your head of what it looked like, and the instructions can be pretty bare bones. \u003c/p>\n\u003cp>I don't like the word \"recipe.\" I feel as though there's an implication with \"recipes\" that makes people believe that there's a RIGHT way to cook a certain dish. That sort of takes the fun out of it. Instead I try to write instructions for dishes that maybe include some useful technique, like braising, or using an ice bath, that people will be able to include in their arsenal of approaches in the future. I love it when people write to me and say, \"I tried that dish, but I changed it in this way and that, and it came out great!\" Aha...you've been bitten.\"\u003c/p>\u003c/blockquote>\n\u003cp>Here's his artful visual rendition of \"Braised Lamb Shanks\" that will make your mouth water. \u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/19357922?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/19357922\">Braised Lamb Shanks\u003c/a> from \u003ca href=\"http://vimeo.com/fastboyvideos\">Fast Boy\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can find his complete \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?cat=4\">archive of instructions and food videos\u003c/a> on his blog. He's since finished up his latest \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=664\"> round of treatment \u003c/a> and recently prepared a \u003ca href=\"http://www.flickr.com/photos/fastboy/5731203647/in/photostream\">sumptuous lobster dinner\u003c/a> with a friend who's battling breast cancer. May the cooking and celebrations continue for a long, long time. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Like many modern friendships that are born in our era of social networking, I first \"met\" \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?page_id=2\">Ezra Caldwell\u003c/a> online in 2006. I discovered his \u003ca href=\"http://www.flickr.com/photos/fastboy\">Flickr\u003c/a> account through mutual contacts and was drawn to his extraordinary images of \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72057594070599106/\">dancers\u003c/a>, his \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157603302866924/\">beautiful wife Hillary\u003c/a> and photogenic pooch \u003ca href=\"http://www.flickr.com/photos/fastboy/collections/72157600001856442/\">Putney\u003c/a>. We also happen share a deep devotion to \u003ca href=\"http://www.flickr.com/photos/fastboy/collections/72157623961829924/\">bicycles\u003c/a> and \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157625533249680/\">food\u003c/a>, and he regularly chronicled his endeavors in frame building and cooking. \u003c/p>\n\u003cp>Ezra shared his thoughts with me about cooking via email: \"I think it's important that people eat at home a certain amount of the time. For us it's pretty much every night. We eat out about once every three weeks. There's something about the time spent in the kitchen in the evening that is a real relaxer for me. A meditation. I often drag out food preparation just because I enjoy that time of day.\" \u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003ca href=\"http://www.flickr.com/photos/fastboy/4327318193/in/set-72157607075926461\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ezra.jpg\" alt=\"ezra caldwell\" width=\"161\" height=\"240\" class=\"alignright size-full wp-image-13954\">\u003c/a>\u003c/span>\u003c/p>\n\u003cp>While I had lived in Ezra's hometown of New York City for 13 years, it wasn't until I moved all the way across the country to San Francisco that I finally met Ezra in real life. In the spring of 2007, he and another Flickr friend, \u003ca href=\"http://www.flickr.com/photos/spastica/\">Yohei Morita\u003c/a>, embarked on a trip throughout the U.S. to share bicycle adventures and meet other Flickr comrades. They met \u003ca href=\"http://www.flickr.com/photos/spastica/443432026/\">me \u003c/a>and a mutual Flickr friend, \u003ca href=\"http://www.flickr.com/photos/judah42/\">Judah\u003c/a>, during their visit to the Bay Area. \u003c/p>\n\u003cp>And like many modern time-pressed friendships, we stayed in touch in the virtual realm. And so it was through Flickr that I learned in August of 2008, Ezra was diagnosed with \u003ca href=\"http://www.flickr.com/photos/fastboy/2678131886/in/set-72157607075926461\">colorectal cancer\u003c/a>. In true Ezra fashion, who has never shied away from \u003ca href=\"http://www.flickr.com/photos/fastboy/128177124/in/set-72057594086330497\">baring it all\u003c/a>, he started a blog, \"\u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/\">\u003cem>Teaching Cancer to Cry\u003c/em>\u003c/a>,\" as a \"a way to keep people up-to-date as treatment progresses, and a way for me to look back when all this is over and reminisce.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Six weeks of \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=69\">chemotherapy and radiation treatments\u003c/a> began. Ezra wrote about the \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=45\">tough days\u003c/a>, yet still managed to make us \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=242\">laugh\u003c/a>, too. He even got \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?m=200906\">married\u003c/a> along the way.\u003c/p>\n\u003cp>When he went into \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=324\">remission\u003c/a>, he started posting recipes for \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?cat=4&paged=2\">spinach salad\u003c/a>, \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=348\">sudado de pescado\u003c/a>, and \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=353\">stewed chicken with olives\u003c/a>. His \u003ca href=\"http://www.flickr.com/photos/fastboy/4013516691/in/set-72157625533249680\">lush images\u003c/a> of his elaborate meals mirrored his renewed energy. \u003c/p>\n\u003cp>Then in \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=383\">September of 2010\u003c/a>, the cancer returned. He resumed his \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157607075926461/\">documentation\u003c/a> of the grim realities of his second round with the disease. \u003c/p>\n\u003cp>Through all of this, Ezra still found time and the desire to cook. \u003c/p>\n\u003cblockquote>\u003cp>\"Over the last bunch of months, I was really laid low. I was in a lot of pain, a lot of the time. Having to take pain killers. Spending a lot of time in bed. Happily, though, this time around we found an anti-emetic (anti-nausea) drug that worked! So for most of the winter I would just save up my energy during the day to be able to get out of bed and cook some evening. It meant a lot to me to be able to continue to contribute to the household. I've always done nearly all the cooking, and didn't want treatment to interrupt that. Just about everything else went on the back burner.\"\u003c/p>\u003c/blockquote>\n\u003cp>Cooking also ignited yet another creative project. \u003c/p>\n\u003cblockquote>\u003cp> \"I started making videos, partly because I was getting back into making video and needed a subject, and here was this thing that I was doing every day anyway! I like to encourage people to cook. I think it's a little strange when people don't know how, or believe they can't. Cooking is easy! It's not hard to make yourself really good food. \u003c/p>\n\u003cp>So I started putting instructions for cooking on the blog, and later the videos with the instructions. I think it's sort of a great way to learn. See something done REALLY fast, and then read some instructions for it. You've still got an image in your head of what it looked like, and the instructions can be pretty bare bones. \u003c/p>\n\u003cp>I don't like the word \"recipe.\" I feel as though there's an implication with \"recipes\" that makes people believe that there's a RIGHT way to cook a certain dish. That sort of takes the fun out of it. Instead I try to write instructions for dishes that maybe include some useful technique, like braising, or using an ice bath, that people will be able to include in their arsenal of approaches in the future. I love it when people write to me and say, \"I tried that dish, but I changed it in this way and that, and it came out great!\" Aha...you've been bitten.\"\u003c/p>\u003c/blockquote>\n\u003cp>Here's his artful visual rendition of \"Braised Lamb Shanks\" that will make your mouth water. \u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/19357922?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/19357922\">Braised Lamb Shanks\u003c/a> from \u003ca href=\"http://vimeo.com/fastboyvideos\">Fast Boy\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can find his complete \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?cat=4\">archive of instructions and food videos\u003c/a> on his blog. He's since finished up his latest \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=664\"> round of treatment \u003c/a> and recently prepared a \u003ca href=\"http://www.flickr.com/photos/fastboy/5731203647/in/photostream\">sumptuous lobster dinner\u003c/a> with a friend who's battling breast cancer. May the cooking and celebrations continue for a long, long time. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hello, Mayo, My Old Friend: Potato Salad and Deviled Eggs for Memorial Day",
"title": "Hello, Mayo, My Old Friend: Potato Salad and Deviled Eggs for Memorial Day",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/deviledeggs2-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/deviledeggs2-500.jpg\" alt=\"Deviled eggs and potato salad\" title=\"Deviled eggs and potato salad\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-28202\">\u003c/a>\u003cbr>\nOh, the joys of a summer picnic in San Francisco! The five o'clock winds whirling away the paper napkins, leather-jacketed guests huddled around the grill for warmth, tippy paper plates piled with rapidly cooling veggie dogs...need I go on? \u003c/p>\n\u003cp>If you've lived in San Francisco through more than one ostensible summer—those months between Memorial Day and Labor Day when Walnut Creek swelters while we shiver—you've been to a picnic like this, in Golden Gate Park or in an Inner Richmond backyard, where the hosts have high hopes that end with everyone back inside, squeezed into the kitchen drinking Trumer Pils by the stove. \u003c/p>\n\u003cp>Still, it's not always like that. There are always a few blissful 80+ degree days, where Dolores Park becomes a shirtless, sundressed parking lot and even Baker Beach is warm enough to lure full-body sunseekers to its clothing-optional end. Or there's a speedy BART ride to that place across the bridge called the East Bay, with its sunny skies, warmer temps, and many, many parks, where most of your home-buying friends live now, anyway. And away from the ocean, the inner reaches of Marin, along with Napa and Sonoma, offer reliably toasty summer weather. \u003c/p>\n\u003cp>So, no excuse not to pack up the picnic basket this weekend. Picnics and barbecues, by their nature, are expandable, pot-lucky affairs. Some hosts do their duty by laying out chips, guacamole, baby carrots and beer, leaving it up to the guests to bring their own sausages, steaks, or salmon for the grill—a recession-wise move when local wild salmon runs $20/lb or more. Jealously guarding your own little slab of protein from the grazing hordes can feel a little greedy, but hopefully, some generous soul will have had the foresight to throw down a few extra sausages, skewers, or veggie burgers for their six-pack-toting friends who forgot to hit Bi-Rite on the way. \u003c/p>\n\u003cp>Tables are inevitably cluttered with salads and dips, plastic tubs or bowls of thrown-together, easily-transportable stuff that no one really loves but everyone eats: potato salads, pasta salads, hummus, salsa, quinoa-and-bean things. Personally, I've received modest but heartfelt acclaim over the years for my potato salad, which is neither truffled or lobstered, but simply made from scratch rather than being bought by the pound at Safeway. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The trick to good potato salad is a two-step dressing process, and most importantly, making it the day before. Potatoes are stolid things, and they need some time to jazz themselves up. Sitting on BART for 30 minutes nestled up against a cold pack won't do it. Give your potatoes a full 24 hours in the fridge to soak up their dressing, and you'll have something worth eating. Otherwise, you'll have OK salad followed by really spectacular leftovers. \u003c/p>\n\u003cp>The method is more important than the exact measurements, which will vary depending on your taste and how many potatoes you have lying around. Waxy potatoes, like the commonly found round, red-skinned ones, will give you a neater salad, since they tend to keep their shape better when boiled. Once your potatoes are boiled tender (but before they start collapsing and exploding), drain them and let them cool just to the point where you can handle them without burning your fingers. Peel and cut into just-a-little-bigger-than-bite-size chunks. Toss with some minced shallot, a bit of freshly minced garlic, a generous dose of white-wine or rice vinegar, and plenty of salt and pepper. Turn them around in this; they should be well moistened but not sitting in a puddle. Cover and put this away at room temperature for an hour or two, or in the fridge if you need to leave it longer than that. \u003c/p>\n\u003cp>Once your potatoes have soaked up a little tang, you can decide which way you want the dressing to go: a mustardy, olive oil-based vinaigrette, with the crunch of whole-grain mustard and perhaps a little diced red onion for color, or the all-American mayonnaise-y way, with lots of good mayonnaise whisked with a little milk or sour cream to lighten it, plus a dab of mustard and a good squirt of fresh lemon juice, tossed with the potatoes to coat with some finely chopped celery and scallion. Whichever you choose, toss it well and put it back into the fridge to mellow. Taste for seasoning before serving; potatoes can usually stand a lot of salt and pepper, and the French-style salad always benefits from a generous handful of chopped flat-leaf parsley thrown in at the very end.\u003c/p>\n\u003cp>Then there are deviled eggs, which everyone loves but not enough people make. The reason? Most likely, the unhappy memory of trying to transport a plateful of the slippery little devils on the N-Judah, arriving with all the tasty yellow filling smooshed into the plastic wrap. For the classic cut-in-half eggs filled with a swirl in the shape of fancy cake icing, you really need one of those made-for-the-purpose plates dimpled with little egg-shaped indentations. Which you'll use maybe 3 times a year, which is why so few of us have them. \u003c/p>\n\u003cp>Not to worry, though. There's another way to make deviled eggs that neatly sidesteps the need for specialty plateware. So, boil your eggs the way you do, keeping in mind, my chicken-keeping friends, that backyard-fresh eggs will be much harder to peel, leaving you with something like a pock-marked chunk of moon rock. It will be much easier to separate white from shell if you use a stash that's been waiting in the fridge for a week. \u003c/p>\n\u003cp>Anyway, peel your eggs. Now, standing the egg upright on its narrower end, slice a little bit off its round bottom, so it has a nice flat surface to sit on. Now slice off the top, about a third of the way down. Scoop or pop out the yolk, and drop it into a bowl. (Generally, as an egg ages, its yolk sinks closer to the wider end.)\u003c/p>\n\u003cp>Once your whites de-yolked, consider your flavorings. Everyone loves a plain deviled egg, the yolks mixed up with mayo, a pinch of dry mustard, a wee bit of paprika, perhaps a drop or two of lemon juice. Which means, of course, that you probably can't wait to mix it up and put in curry or wasabi or smoked paprika. All of which are fine, as long as you don't go nuts and overwhelm the nice rich egginess of the basic product. \u003c/p>\n\u003cp>Lately, I've become particularly enamored of deviled eggs sassed up with the salty, umami-laden punch of anchovy. Spanish \u003cem>boquerones,\u003c/em> marinated white anchovies, are expensive and gorgeous, but whole salt-packed regular ones work quite well, too. (Fancy Italian delis often have a large open can of the salt-packed ones around, and will scoop out as many as you need. Rinse off the extra salt before using; some soaking may necessary if they still seem excessively salty.) There's also the funkier, fishier canned versions, as well as anchovy paste in a tube. \u003c/p>\n\u003cp>Anyway, as in Caesar salad, the anchovy is just there to enhance the final product and give it that more-ish edge, not to scream ANCHOVY ANCHOVY ANCHOVY!!! So, mash your little fishy in, just a bit more than you think you should use, forking it together with your cooked egg yolks into a crumbly paste. Moisten with a squeeze of fresh lemon juice, a glug of olive oil, and enough mayonnaise to bind it. Taste and adjust the seasonings. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you have a pastry bag, pop in the tip of your choice (use one with a wide opening), and scoop your egg filling into the bag. (You can also use a small resealable plastic bag, scooping in the filling, pushing it into one corner, then snipping off the point of that corner with a pair of scissors. Voila! Instant pastry bag.) Twist the top shut and start shooting the rows of hard-boiled whites full of your deviled-egg mixture. (You'll get the most impressive results if you do this on site, rather than trying to travel with them once they're finished.) Keep chilled until ready to serve. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/deviledeggs2-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/deviledeggs2-500.jpg\" alt=\"Deviled eggs and potato salad\" title=\"Deviled eggs and potato salad\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-28202\">\u003c/a>\u003cbr>\nOh, the joys of a summer picnic in San Francisco! The five o'clock winds whirling away the paper napkins, leather-jacketed guests huddled around the grill for warmth, tippy paper plates piled with rapidly cooling veggie dogs...need I go on? \u003c/p>\n\u003cp>If you've lived in San Francisco through more than one ostensible summer—those months between Memorial Day and Labor Day when Walnut Creek swelters while we shiver—you've been to a picnic like this, in Golden Gate Park or in an Inner Richmond backyard, where the hosts have high hopes that end with everyone back inside, squeezed into the kitchen drinking Trumer Pils by the stove. \u003c/p>\n\u003cp>Still, it's not always like that. There are always a few blissful 80+ degree days, where Dolores Park becomes a shirtless, sundressed parking lot and even Baker Beach is warm enough to lure full-body sunseekers to its clothing-optional end. Or there's a speedy BART ride to that place across the bridge called the East Bay, with its sunny skies, warmer temps, and many, many parks, where most of your home-buying friends live now, anyway. And away from the ocean, the inner reaches of Marin, along with Napa and Sonoma, offer reliably toasty summer weather. \u003c/p>\n\u003cp>So, no excuse not to pack up the picnic basket this weekend. Picnics and barbecues, by their nature, are expandable, pot-lucky affairs. Some hosts do their duty by laying out chips, guacamole, baby carrots and beer, leaving it up to the guests to bring their own sausages, steaks, or salmon for the grill—a recession-wise move when local wild salmon runs $20/lb or more. Jealously guarding your own little slab of protein from the grazing hordes can feel a little greedy, but hopefully, some generous soul will have had the foresight to throw down a few extra sausages, skewers, or veggie burgers for their six-pack-toting friends who forgot to hit Bi-Rite on the way. \u003c/p>\n\u003cp>Tables are inevitably cluttered with salads and dips, plastic tubs or bowls of thrown-together, easily-transportable stuff that no one really loves but everyone eats: potato salads, pasta salads, hummus, salsa, quinoa-and-bean things. Personally, I've received modest but heartfelt acclaim over the years for my potato salad, which is neither truffled or lobstered, but simply made from scratch rather than being bought by the pound at Safeway. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The trick to good potato salad is a two-step dressing process, and most importantly, making it the day before. Potatoes are stolid things, and they need some time to jazz themselves up. Sitting on BART for 30 minutes nestled up against a cold pack won't do it. Give your potatoes a full 24 hours in the fridge to soak up their dressing, and you'll have something worth eating. Otherwise, you'll have OK salad followed by really spectacular leftovers. \u003c/p>\n\u003cp>The method is more important than the exact measurements, which will vary depending on your taste and how many potatoes you have lying around. Waxy potatoes, like the commonly found round, red-skinned ones, will give you a neater salad, since they tend to keep their shape better when boiled. Once your potatoes are boiled tender (but before they start collapsing and exploding), drain them and let them cool just to the point where you can handle them without burning your fingers. Peel and cut into just-a-little-bigger-than-bite-size chunks. Toss with some minced shallot, a bit of freshly minced garlic, a generous dose of white-wine or rice vinegar, and plenty of salt and pepper. Turn them around in this; they should be well moistened but not sitting in a puddle. Cover and put this away at room temperature for an hour or two, or in the fridge if you need to leave it longer than that. \u003c/p>\n\u003cp>Once your potatoes have soaked up a little tang, you can decide which way you want the dressing to go: a mustardy, olive oil-based vinaigrette, with the crunch of whole-grain mustard and perhaps a little diced red onion for color, or the all-American mayonnaise-y way, with lots of good mayonnaise whisked with a little milk or sour cream to lighten it, plus a dab of mustard and a good squirt of fresh lemon juice, tossed with the potatoes to coat with some finely chopped celery and scallion. Whichever you choose, toss it well and put it back into the fridge to mellow. Taste for seasoning before serving; potatoes can usually stand a lot of salt and pepper, and the French-style salad always benefits from a generous handful of chopped flat-leaf parsley thrown in at the very end.\u003c/p>\n\u003cp>Then there are deviled eggs, which everyone loves but not enough people make. The reason? Most likely, the unhappy memory of trying to transport a plateful of the slippery little devils on the N-Judah, arriving with all the tasty yellow filling smooshed into the plastic wrap. For the classic cut-in-half eggs filled with a swirl in the shape of fancy cake icing, you really need one of those made-for-the-purpose plates dimpled with little egg-shaped indentations. Which you'll use maybe 3 times a year, which is why so few of us have them. \u003c/p>\n\u003cp>Not to worry, though. There's another way to make deviled eggs that neatly sidesteps the need for specialty plateware. So, boil your eggs the way you do, keeping in mind, my chicken-keeping friends, that backyard-fresh eggs will be much harder to peel, leaving you with something like a pock-marked chunk of moon rock. It will be much easier to separate white from shell if you use a stash that's been waiting in the fridge for a week. \u003c/p>\n\u003cp>Anyway, peel your eggs. Now, standing the egg upright on its narrower end, slice a little bit off its round bottom, so it has a nice flat surface to sit on. Now slice off the top, about a third of the way down. Scoop or pop out the yolk, and drop it into a bowl. (Generally, as an egg ages, its yolk sinks closer to the wider end.)\u003c/p>\n\u003cp>Once your whites de-yolked, consider your flavorings. Everyone loves a plain deviled egg, the yolks mixed up with mayo, a pinch of dry mustard, a wee bit of paprika, perhaps a drop or two of lemon juice. Which means, of course, that you probably can't wait to mix it up and put in curry or wasabi or smoked paprika. All of which are fine, as long as you don't go nuts and overwhelm the nice rich egginess of the basic product. \u003c/p>\n\u003cp>Lately, I've become particularly enamored of deviled eggs sassed up with the salty, umami-laden punch of anchovy. Spanish \u003cem>boquerones,\u003c/em> marinated white anchovies, are expensive and gorgeous, but whole salt-packed regular ones work quite well, too. (Fancy Italian delis often have a large open can of the salt-packed ones around, and will scoop out as many as you need. Rinse off the extra salt before using; some soaking may necessary if they still seem excessively salty.) There's also the funkier, fishier canned versions, as well as anchovy paste in a tube. \u003c/p>\n\u003cp>Anyway, as in Caesar salad, the anchovy is just there to enhance the final product and give it that more-ish edge, not to scream ANCHOVY ANCHOVY ANCHOVY!!! So, mash your little fishy in, just a bit more than you think you should use, forking it together with your cooked egg yolks into a crumbly paste. Moisten with a squeeze of fresh lemon juice, a glug of olive oil, and enough mayonnaise to bind it. Taste and adjust the seasonings. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you have a pastry bag, pop in the tip of your choice (use one with a wide opening), and scoop your egg filling into the bag. (You can also use a small resealable plastic bag, scooping in the filling, pushing it into one corner, then snipping off the point of that corner with a pair of scissors. Voila! Instant pastry bag.) Twist the top shut and start shooting the rows of hard-boiled whites full of your deviled-egg mixture. (You'll get the most impressive results if you do this on site, rather than trying to travel with them once they're finished.) Keep chilled until ready to serve. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Danger Dogs Invade Oakland At Xolo Taqueria",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/XOLO-coming-soon.jpg\" alt=\"xolo taqueria\" title=\"xolo taqueria\" width=\"206\" height=\"300\" class=\"alignleft size-full wp-image-13954\">\u003c/p>\n\u003cp>As I'm a big fan of the burgeoning Mexican food empire of Thomas Schnetz and Donna Savitsky (\u003ca href=\"http://floraoakland.com/flashsite/\">Flora\u003c/a>, \u003ca href=\"http://tacubaya.net/\">Tacubaya\u003c/a> and \u003ca href=\"http://www.donatomas.com/\">Doña Tomás\u003c/a>), when news that another restaurant had been added to their East Bay family last month--\u003ca href=\"http://www.xolotaqueria.com/\">Xolo Taqueria\u003c/a>--I was drooling with anticipation just like their \u003ca href=\"http://www.dogbreedinfo.com/xoloitzcuintle.htm\">canine logo\u003c/a>. \u003c/p>\n\u003cp>I invited a group of fellow foodie friends to join me after work one day to check out their latest venture located in Oakland's Uptown District. Xolo offers a simpler and more budget-conscious menu than its sister restaurants (all items are under $10) and includes burritos, tacos, salads and sides, with a special goat stew, or \u003ca href=\"http://en.wikipedia.org/wiki/Birria\">\u003cem>birria\u003c/em>\u003c/a>, served up on weekends. \u003c/p>\n\u003cp>Seating our large group of seven was a bit of a challenge, but we put together two tables in the small outdoor courtyard located in the back of the restaurant. There's plenty of room for smaller parties in the bright blue interior space that has two floors of seating. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/tacos.jpg\" alt=\"xolo tacos\" width=\"300\" height=\"225\" class=\"alignright size-full wp-image-13954\">We ordered an array of dishes to sample: \u003cem>camarones\u003c/em> tacos with battered-fried shrimp, arbol aioli, cilantro, cabbage and lime; \u003cem>hongos\u003c/em> tacos with crimini mushrooms, cheese, tomatillo-arbol salsa, pico de gallo, avocado, \u003ca href=\"http://en.wikipedia.org/wiki/Epazote\">epazote\u003c/a>; and a \u003cem>vampiro \u003ca href=\"http://en.wikipedia.org/wiki/Al_pastor\">al pastor\u003c/a>\u003c/em> pork taco with salsa ranchera, red onions, serranos, cilantro served up on a fried cheese tortilla for an extra decadent touch. There's also tacos made with grilled achiote-marinated chicken thighs, \u003cem>chile verde\u003c/em> pork, and shredded beef to choose from.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I decided to go big and opted for the \"big ranch\" burrito which was stuffed with \u003cem>al pastor\u003c/em> pork, pintos, cheese, tomatillo arbol chile salsa, pico de gallo, and avocado. The tender pork was cooked to perfection and the ingredients melded together perfectly for a rich, savory dish that, true to its name, was big on flavor. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/dangerdog.jpg\" alt=\"danger dog\" title=\"danger dog\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-13954\">After wolfing down our first round of food, we were ready for round two: the \"danger dog,\" a nod to the bacon-wrapped hot dogs sold by street vendors in the Mission. Their bacon-wrapped version was dressed with mayonnaise, mustard, pinto beans, cheese, pickled jalapenos, avocado on a fluffy bolillo roll. As Xolo is open until 11pm on weeknights and midnight on Fridays and Saturdays, I can imagine this being a favorite with late-night crowds. \u003c/p>\n\u003cp>We certainly didn't leave any room in our bellies for dessert. The mini-doughnuts, or \u003cem>churritos\u003c/em>, were definitely a temptation, as well as the Mexican chocolate brownies. And there's a number of other alluring items we didn't get to try, such as the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Posole\">posole\u003c/a>\u003c/em>, or hominy soup, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Chile_relleno\">chile rellenos\u003c/a>\u003c/em>, or the \u003cem>machaca\u003c/em> burrito made with slow-cooked shredded beef. I suspect round three is not too far off in my future.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.xolotaqueria.com/\">Xolo Taqueria\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Xolo+Taqueria+oakland&aq=&sll=37.0625,-95.677068&sspn=56.462693,69.433594&ie=UTF8&hq=Xolo+Taqueria&hnear=Oakland,+Alameda,+California&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n1916 Telegraph Ave\u003cbr>\n(between 19th & William Streets)\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: (510) 986-0151\u003cbr>\nHours: Mon-Thu: 11am-11pm, Fri & Sat: 11am-midnight, closed Sun \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/24/2011/05/XOLO-coming-soon.jpg\" alt=\"xolo taqueria\" title=\"xolo taqueria\" width=\"206\" height=\"300\" class=\"alignleft size-full wp-image-13954\">\u003c/p>\n\u003cp>As I'm a big fan of the burgeoning Mexican food empire of Thomas Schnetz and Donna Savitsky (\u003ca href=\"http://floraoakland.com/flashsite/\">Flora\u003c/a>, \u003ca href=\"http://tacubaya.net/\">Tacubaya\u003c/a> and \u003ca href=\"http://www.donatomas.com/\">Doña Tomás\u003c/a>), when news that another restaurant had been added to their East Bay family last month--\u003ca href=\"http://www.xolotaqueria.com/\">Xolo Taqueria\u003c/a>--I was drooling with anticipation just like their \u003ca href=\"http://www.dogbreedinfo.com/xoloitzcuintle.htm\">canine logo\u003c/a>. \u003c/p>\n\u003cp>I invited a group of fellow foodie friends to join me after work one day to check out their latest venture located in Oakland's Uptown District. Xolo offers a simpler and more budget-conscious menu than its sister restaurants (all items are under $10) and includes burritos, tacos, salads and sides, with a special goat stew, or \u003ca href=\"http://en.wikipedia.org/wiki/Birria\">\u003cem>birria\u003c/em>\u003c/a>, served up on weekends. \u003c/p>\n\u003cp>Seating our large group of seven was a bit of a challenge, but we put together two tables in the small outdoor courtyard located in the back of the restaurant. There's plenty of room for smaller parties in the bright blue interior space that has two floors of seating. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/tacos.jpg\" alt=\"xolo tacos\" width=\"300\" height=\"225\" class=\"alignright size-full wp-image-13954\">We ordered an array of dishes to sample: \u003cem>camarones\u003c/em> tacos with battered-fried shrimp, arbol aioli, cilantro, cabbage and lime; \u003cem>hongos\u003c/em> tacos with crimini mushrooms, cheese, tomatillo-arbol salsa, pico de gallo, avocado, \u003ca href=\"http://en.wikipedia.org/wiki/Epazote\">epazote\u003c/a>; and a \u003cem>vampiro \u003ca href=\"http://en.wikipedia.org/wiki/Al_pastor\">al pastor\u003c/a>\u003c/em> pork taco with salsa ranchera, red onions, serranos, cilantro served up on a fried cheese tortilla for an extra decadent touch. There's also tacos made with grilled achiote-marinated chicken thighs, \u003cem>chile verde\u003c/em> pork, and shredded beef to choose from.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I decided to go big and opted for the \"big ranch\" burrito which was stuffed with \u003cem>al pastor\u003c/em> pork, pintos, cheese, tomatillo arbol chile salsa, pico de gallo, and avocado. The tender pork was cooked to perfection and the ingredients melded together perfectly for a rich, savory dish that, true to its name, was big on flavor. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/dangerdog.jpg\" alt=\"danger dog\" title=\"danger dog\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-13954\">After wolfing down our first round of food, we were ready for round two: the \"danger dog,\" a nod to the bacon-wrapped hot dogs sold by street vendors in the Mission. Their bacon-wrapped version was dressed with mayonnaise, mustard, pinto beans, cheese, pickled jalapenos, avocado on a fluffy bolillo roll. As Xolo is open until 11pm on weeknights and midnight on Fridays and Saturdays, I can imagine this being a favorite with late-night crowds. \u003c/p>\n\u003cp>We certainly didn't leave any room in our bellies for dessert. The mini-doughnuts, or \u003cem>churritos\u003c/em>, were definitely a temptation, as well as the Mexican chocolate brownies. And there's a number of other alluring items we didn't get to try, such as the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Posole\">posole\u003c/a>\u003c/em>, or hominy soup, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Chile_relleno\">chile rellenos\u003c/a>\u003c/em>, or the \u003cem>machaca\u003c/em> burrito made with slow-cooked shredded beef. I suspect round three is not too far off in my future.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.xolotaqueria.com/\">Xolo Taqueria\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Xolo+Taqueria+oakland&aq=&sll=37.0625,-95.677068&sspn=56.462693,69.433594&ie=UTF8&hq=Xolo+Taqueria&hnear=Oakland,+Alameda,+California&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n1916 Telegraph Ave\u003cbr>\n(between 19th & William Streets)\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: (510) 986-0151\u003cbr>\nHours: Mon-Thu: 11am-11pm, Fri & Sat: 11am-midnight, closed Sun \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Spinach Cheddar Pancakes with Tomato-Orange Cream Sauce",
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"content": "\u003cp>A great take on a breakfast favorite, these \u003cstrong>savory pancakes\u003c/strong> are thick, fluffy, and chock full of spinach (Note to parents: these are a most delicious way to sneak a healthy dose of veggies into your kid's diet). Skip the maple syrup and instead, drizzle this stack with a tangy tomato cream sauce spiked with orange zest.\u003c/p>\n\u003cp>The inspiration behind these savory pancakes comes from a wonderful dish I had at a sunny little spot called \u003ca href=\"http://lickmyspoon.com/travel/eating-shopping-and-getting-pampered-in-toronto/\">Lady Marmalade\u003c/a> in Toronto. Their brunch menu featured a Cheddar Spinach Waffle drizzled with a Tomato-Orange cream sauce. I loved the combination of flavors and thought I'd give it a try at home. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_spinach_cheddar_pancakes-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_spinach_cheddar_pancakes-1.jpg\" alt=\"Ingredients for Spinach-Cheddar Pancakes \" title=\"Ingredients for Spinach-Cheddar Pancakes \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27459\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Spinach-Cheddar Pancakes \u003c/em>\u003c/p>\n\u003cp>I started out by grating some extra sharp cheddar and prepping the chopped spinach (squeezing out as much water as possible). The large amount of spinach in this recipe makes for a pretty hearty pancake, so if you prefer a lighter version, feel free to cut down on the greens.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_pancakes-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_pancakes-2.jpg\" alt=\"Pancake Batter\" title=\"Pancake Batter\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27458\">\u003c/a>\u003cbr>\n\u003cem>Pancake Batter\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next, a thick batter is formed by combining the cheese and spinach with a beaten egg, melted butter, milk, all purpose flour, salt, and baking powder. The hefty amount of \u003cstrong>baking powder\u003c/strong> mixed in with the flour mimics self-rising flour so your pancakes puff up nice and fluffy. Since the batter is pretty dense at this point, I employed an old trick for light and airy pancakes: \u003cstrong>whipped egg whites\u003c/strong>. Fold them into the batter and you are good to go. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_pancakes-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_pancakes-1.jpg\" alt=\"Sundried Tomatoes and Orange Zest \" title=\"Sundried Tomatoes and Orange Zest \" width=\"500\" height=\"368\" class=\"alignnone size-full wp-image-27457\">\u003c/a>\u003cbr>\n\u003cem>Sundried Tomatoes and Orange Zest \u003c/em>\u003c/p>\n\u003cp>The sauce I'm modeling this after was like a roasted tomato bisque. It was creamy and comforting, and was the perfect complement to the cheddar cheese in the dish. To save time on roasting my tomatoes, I decided to use just regular canned whole-peeled tomatoes, and threw in a handful of sundried tomatoes to intensify the flavor. I loved the surprising zip of orange zest in the original sauce and was sure to include it in my remake. A few glugs of cream, and into the food processor it all went. As the mixture blended together, I noticed that the cream was looking a little chunky, but after I heated it up in a saucepan, it all smoothed out. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_spinach_cheddar_pancakes-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_spinach_cheddar_pancakes-13.jpg\" alt=\"Spinach-Cheddar Pancakes with Sundried Tomato Cream\" title=\"Spinach-Cheddar Pancakes with Sundried Tomato Cream\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27463\">\u003c/a>\u003c/p>\n\u003cp>If you're a savory rather than sweet person, you'll appreciate this rendition of pancakes that don't involve chocolate or fruit (although, come to think of it, chocolate chip banana pancakes do sound darn tasty). I digress. The sweet pancakes will have to wait for another day. In the meantime, breakfast for dinner, anyone?\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Spinach-Cheddar Pancakes with Sundried Tomato Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Inspired by brunch at \u003ca href=\"http://www.ladymarmalade.ca/index.html\">Lady Marmalade\u003c/a> in Toronto, these savory pancakes are thick, fluffy, and full of spinach and cheese. With a zesty tomato-orange cream sauce poured on top, this is not your average stack of pancakes. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_spinach_cheddar_pancakes-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_spinach_cheddar_pancakes-11.jpg\" alt=\"Spinach-Cheddar Pancakes with Sundried Tomato Cream\" title=\"Spinach-Cheddar Pancakes with Sundried Tomato Cream\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27461 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">35 min\u003cspan class=\"value-title\" title=\"PT35M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4-6 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">10 ounces frozen chopped spinach, defrosted\u003c/li>\n\u003cli class=\"ingredient\">4 tablespoons unsalted butter\u003c/li>\n\u003cli class=\"ingredient\">1 cup grated sharp cheddar\u003c/li>\n\u003cli class=\"ingredient\">1 large egg, beaten\u003c/li>\n\u003cli class=\"ingredient\">2 egg whites\u003c/li>\n\u003cli class=\"ingredient\">2/3 cup low-fat milk\u003c/li>\n\u003cli class=\"ingredient\">1 cup all purpose flour\u003c/li>\n\u003cli class=\"ingredient\">2 1/2 teaspoons baking powder\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon salt\u003c/li>\n\u003cli class=\"ingredient\">Olive oil for frying\u003c/li>\n\u003cli class=\"ingredient\">Sundried Tomato Cream Sauce\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 200 F. \u003c/li>\n\u003cli>Squeeze all water from the defrosted spinach. Melt the butter in the microwave, about 30 seconds. \u003c/li>\n\u003cli>In a large mixing bowl, combine the spinach, melted butter, grated cheese, the beaten egg, milk, flour, baking powder, and salt. Mix well, forming a thick batter.\u003c/li>\n\u003cli>Using an electric mixer, beat the egg whites in a separate bowl until they form soft peaks. Fold it into the batter.\u003c/li>\n\u003cli>Place a frying pan over medium high heat and add enough oil to coat the surface. Ladle the batter into the hot pan, spreading the batter out. Give yourself enough room in the pan to flip the pancakes. \u003c/li>\n\u003cli>Cook for about 3 minutes, or until the pancakes are golden on the bottom. They will puff up and small air bubbles will form on the surface when they're ready to be flipped. Flip the pancakes over and cook for about another 2 minutes until the other side is golden.\u003c/li>\n\u003cli>Transfer to a foil-lined baking sheet and place in the oven to keep warm while you finish the remaining batches. Serve with the Tomato Cream Sauce spooned on top.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>\u003c/p>\n\u003cp>*****************\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Sundried Tomato Cream Sauce\u003c/legend>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">3 min\u003cspan class=\"value-title\" title=\"PT3M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">2 min\u003cspan class=\"value-title\" title=\"PT2M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">5 min\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 cup\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">5 sundried tomatoes packed in oil\u003c/li>\n\u003cli class=\"ingredient\">2 whole peeled tomatoes\u003c/li>\n\u003cli class=\"ingredient\">3/4 cup heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon orange zest\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Blend together all the ingredients using food processor or blender. (The cream may look a little chunky, it's ok). \u003c/li>\n\u003cli>Transfer to a saucepan and warm through over low-to-moderate heat. If you had chunky-ish cream before, it should melt smoothly, leaving you with a creamy smooth sauce.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A great take on a breakfast favorite, these \u003cstrong>savory pancakes\u003c/strong> are thick, fluffy, and chock full of spinach (Note to parents: these are a most delicious way to sneak a healthy dose of veggies into your kid's diet). Skip the maple syrup and instead, drizzle this stack with a tangy tomato cream sauce spiked with orange zest.\u003c/p>\n\u003cp>The inspiration behind these savory pancakes comes from a wonderful dish I had at a sunny little spot called \u003ca href=\"http://lickmyspoon.com/travel/eating-shopping-and-getting-pampered-in-toronto/\">Lady Marmalade\u003c/a> in Toronto. Their brunch menu featured a Cheddar Spinach Waffle drizzled with a Tomato-Orange cream sauce. I loved the combination of flavors and thought I'd give it a try at home. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_spinach_cheddar_pancakes-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_spinach_cheddar_pancakes-1.jpg\" alt=\"Ingredients for Spinach-Cheddar Pancakes \" title=\"Ingredients for Spinach-Cheddar Pancakes \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27459\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Spinach-Cheddar Pancakes \u003c/em>\u003c/p>\n\u003cp>I started out by grating some extra sharp cheddar and prepping the chopped spinach (squeezing out as much water as possible). The large amount of spinach in this recipe makes for a pretty hearty pancake, so if you prefer a lighter version, feel free to cut down on the greens.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_pancakes-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_pancakes-2.jpg\" alt=\"Pancake Batter\" title=\"Pancake Batter\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27458\">\u003c/a>\u003cbr>\n\u003cem>Pancake Batter\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next, a thick batter is formed by combining the cheese and spinach with a beaten egg, melted butter, milk, all purpose flour, salt, and baking powder. The hefty amount of \u003cstrong>baking powder\u003c/strong> mixed in with the flour mimics self-rising flour so your pancakes puff up nice and fluffy. Since the batter is pretty dense at this point, I employed an old trick for light and airy pancakes: \u003cstrong>whipped egg whites\u003c/strong>. Fold them into the batter and you are good to go. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_pancakes-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_pancakes-1.jpg\" alt=\"Sundried Tomatoes and Orange Zest \" title=\"Sundried Tomatoes and Orange Zest \" width=\"500\" height=\"368\" class=\"alignnone size-full wp-image-27457\">\u003c/a>\u003cbr>\n\u003cem>Sundried Tomatoes and Orange Zest \u003c/em>\u003c/p>\n\u003cp>The sauce I'm modeling this after was like a roasted tomato bisque. It was creamy and comforting, and was the perfect complement to the cheddar cheese in the dish. To save time on roasting my tomatoes, I decided to use just regular canned whole-peeled tomatoes, and threw in a handful of sundried tomatoes to intensify the flavor. I loved the surprising zip of orange zest in the original sauce and was sure to include it in my remake. A few glugs of cream, and into the food processor it all went. As the mixture blended together, I noticed that the cream was looking a little chunky, but after I heated it up in a saucepan, it all smoothed out. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_spinach_cheddar_pancakes-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_spinach_cheddar_pancakes-13.jpg\" alt=\"Spinach-Cheddar Pancakes with Sundried Tomato Cream\" title=\"Spinach-Cheddar Pancakes with Sundried Tomato Cream\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27463\">\u003c/a>\u003c/p>\n\u003cp>If you're a savory rather than sweet person, you'll appreciate this rendition of pancakes that don't involve chocolate or fruit (although, come to think of it, chocolate chip banana pancakes do sound darn tasty). I digress. The sweet pancakes will have to wait for another day. In the meantime, breakfast for dinner, anyone?\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Spinach-Cheddar Pancakes with Sundried Tomato Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Inspired by brunch at \u003ca href=\"http://www.ladymarmalade.ca/index.html\">Lady Marmalade\u003c/a> in Toronto, these savory pancakes are thick, fluffy, and full of spinach and cheese. With a zesty tomato-orange cream sauce poured on top, this is not your average stack of pancakes. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_spinach_cheddar_pancakes-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_spinach_cheddar_pancakes-11.jpg\" alt=\"Spinach-Cheddar Pancakes with Sundried Tomato Cream\" title=\"Spinach-Cheddar Pancakes with Sundried Tomato Cream\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27461 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">35 min\u003cspan class=\"value-title\" title=\"PT35M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4-6 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">10 ounces frozen chopped spinach, defrosted\u003c/li>\n\u003cli class=\"ingredient\">4 tablespoons unsalted butter\u003c/li>\n\u003cli class=\"ingredient\">1 cup grated sharp cheddar\u003c/li>\n\u003cli class=\"ingredient\">1 large egg, beaten\u003c/li>\n\u003cli class=\"ingredient\">2 egg whites\u003c/li>\n\u003cli class=\"ingredient\">2/3 cup low-fat milk\u003c/li>\n\u003cli class=\"ingredient\">1 cup all purpose flour\u003c/li>\n\u003cli class=\"ingredient\">2 1/2 teaspoons baking powder\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon salt\u003c/li>\n\u003cli class=\"ingredient\">Olive oil for frying\u003c/li>\n\u003cli class=\"ingredient\">Sundried Tomato Cream Sauce\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 200 F. \u003c/li>\n\u003cli>Squeeze all water from the defrosted spinach. Melt the butter in the microwave, about 30 seconds. \u003c/li>\n\u003cli>In a large mixing bowl, combine the spinach, melted butter, grated cheese, the beaten egg, milk, flour, baking powder, and salt. Mix well, forming a thick batter.\u003c/li>\n\u003cli>Using an electric mixer, beat the egg whites in a separate bowl until they form soft peaks. Fold it into the batter.\u003c/li>\n\u003cli>Place a frying pan over medium high heat and add enough oil to coat the surface. Ladle the batter into the hot pan, spreading the batter out. Give yourself enough room in the pan to flip the pancakes. \u003c/li>\n\u003cli>Cook for about 3 minutes, or until the pancakes are golden on the bottom. They will puff up and small air bubbles will form on the surface when they're ready to be flipped. Flip the pancakes over and cook for about another 2 minutes until the other side is golden.\u003c/li>\n\u003cli>Transfer to a foil-lined baking sheet and place in the oven to keep warm while you finish the remaining batches. Serve with the Tomato Cream Sauce spooned on top.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>\u003c/p>\n\u003cp>*****************\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Sundried Tomato Cream Sauce\u003c/legend>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">3 min\u003cspan class=\"value-title\" title=\"PT3M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">2 min\u003cspan class=\"value-title\" title=\"PT2M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">5 min\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 cup\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">5 sundried tomatoes packed in oil\u003c/li>\n\u003cli class=\"ingredient\">2 whole peeled tomatoes\u003c/li>\n\u003cli class=\"ingredient\">3/4 cup heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon orange zest\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Blend together all the ingredients using food processor or blender. (The cream may look a little chunky, it's ok). \u003c/li>\n\u003cli>Transfer to a saucepan and warm through over low-to-moderate heat. If you had chunky-ish cream before, it should melt smoothly, leaving you with a creamy smooth sauce.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"title": "Charcutepalooza: Chorizo Breakfast Sausage",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-12.jpg\" alt=\"Chorizo Breakfast Sausage\" title=\"Chorizo Breakfast Sausage\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27347\">\u003c/a>\u003cbr>\n\u003cem>Chorizo Breakfast Sausage (no grinder needed!)\u003c/em>\u003c/p>\n\u003cp>Homemade breakfast sausage has never really been on the top of my culinary accomplishments to tackle. It seemed difficult and messy, and I wasn't sold on how much better it would taste. I was wrong on all counts. Well, except for the messy part…you do need to get your hands in there.\u003c/p>\n\u003cp>I started to rethink the benefits of making my own sausage from scratch when I saw this month's \u003ca href=\"http://www.mrswheelbarrow.com/2011/04/charcutepalooza-may-challenge-grinding/\">Charcutepalooza Challenge: Grinding\u003c/a>. For those who are unfamiliar with \u003cstrong>Charcutepalooza\u003c/strong>, it's a monthly online cooking group, like \u003ca href=\"http://thedaringkitchen.com/\">Daring Bakers\u003c/a> or \u003ca href=\"http://tuesdayswithdorie.wordpress.com/\">Tuesdays with Dorie\u003c/a>, where everyone makes their take on one dish and posts about it on a given date. In this case, it is all about \u003cstrong>meat\u003c/strong>. The group, created by \u003ca href=\"http://www.mrswheelbarrow.com/\">Mrs. Wheelbarrow\u003c/a> and \u003ca href=\"http://theyummymummy.blogspot.com/\">The Yummy Mummy\u003c/a> at the beginning of this year, quickly developed an ardent following as charcuterie novices and pros alike shared their experiences of salting, smoking, curing -- and yes, grinding -- tasty meat treats. \u003c/p>\n\u003cp>Now, I love me a fine \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/04/melon-and-prosciutto-risotto/\">prosciutto\u003c/a> any day, but admittedly, I'm not a huge charcuterie lover by nature. My husband, on the other hand, can frequently be seen in the kitchen around 9:30 p.m. making himself a plate of meat dessert. Charcutepalooza was just the thing I needed to step up my carnivorous game. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-1.jpg\" alt=\"pork shoulder\" title=\"pork shoulder\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27338\">\u003c/a>\u003cbr>\n\u003cem>A whole lot of pork\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This month's challenge focused on free form sausage-making (sans creepy skin casings). A good way to ease into things, I thought. First thing's first, I needed to get my hands on some \u003cstrong>pork shoulder\u003c/strong> and \u003cstrong>fatback\u003c/strong>. I've never asked for fatback before; it felt a little badass. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-2.jpg\" alt=\"fatback\" title=\"fatback\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27339\">\u003c/a>\u003cbr>\n\u003cem>Snowy white fatback\u003c/em>\u003c/p>\n\u003cp>The experts all say that the secret to a good grind is \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Nies\">Eric Nies\u003c/a>--sorry, I couldn't help myself--no, the real secret is ensuring that the meat and equipment are \u003cstrong>very cold\u003c/strong>. So, I stuck my metal mixing bowl and food processor blade in the freezer while I cut the meat and fat into small cubes. Then, I added my spices. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-3.jpg\" alt=\"spices\" title=\"spices\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27340\">\u003c/a>\u003cbr>\n\u003cem>Spices\u003c/em>\u003c/p>\n\u003cp>The inspiration behind my breakfast sausage seasonings comes from some tasty Chorizo Sausage Patties I had once in New York. I had done a remake of them at home before, using store-bought sausage and chorizo and adding a blend of seasonings, but this time I would attempt to do it all from scratch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-4.jpg\" alt=\"Spice rub\" title=\"Spice rub\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27341\">\u003c/a>\u003cbr>\n\u003cem>Spice rub\u003c/em>\u003c/p>\n\u003cp>I raided my spice drawer and decided on a healthy dose of chili powder and smoked paprika, cayenne for some heat, cumin, ground fennel seeds, cinnamon, nutmeg, cloves, and a touch of garam masala to keep it interesting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-13.jpg\" alt=\"Thyme + Sage\" title=\"Thyme + Sage\" width=\"500\" height=\"352\" class=\"alignnone size-full wp-image-27348\">\u003c/a>\u003cbr>\n\u003cem>Thyme + Sage\u003c/em>\u003c/p>\n\u003cp>I also added some brown sugar, garlic, and lots of fresh thyme and sage. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-7.jpg\" alt=\"pork and seasonings\" title=\"pork and seasonings\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27342\">\u003c/a>\u003cbr>\n\u003cem>Ready to mingle\u003c/em>\u003c/p>\n\u003cp>This party of flavors got doused over the meat and fat, and it all chilled and mingled together for two hours. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_sausage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_sausage-1.jpg\" alt=\"sausage via food processor\" title=\"sausage via food processor\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27447\">\u003c/a>\u003cbr>\n\u003cem>Sausage via Food Processor\u003c/em>\u003c/p>\n\u003cp>Since I don't have a grinder, I used the \u003cstrong>food processor\u003c/strong> method. I worked in small batches, pulsing until everything was evenly ground. To this I added an egg yolk, a bit of milk, and vinegar to help bind it all together. I fried up a test patty, and it was good…but something was missing. My brain when to burgers (it does that sometimes) and voila! I knew what I needed -- the secret ingredient to my homemade burgers: caramelized onions. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-10.jpg\" alt=\"sausage mixture with onions\" title=\"sausage mixture with onions\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27345\">\u003c/a>\u003cbr>\n\u003cem>Wit onions\u003c/em>\u003c/p>\n\u003cp>That did the trick. My sausage patties were \u003cstrong>tangy\u003c/strong>, \u003cstrong>smoky\u003c/strong>, \u003cstrong>sweet\u003c/strong>, and \u003cstrong>savory\u003c/strong>, with a hint of \u003cstrong>heat\u003c/strong>. I think the biggest difference between my homemade sausage and store-bought was the texture. These definitely have more chew to them, and the fat added some great flavor. I'm already fantasizing about the killer breakfast sandwich I'm going to have tomorrow. And then, the day after that? This with Huevos Rancheros. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>At this rate, I may just be on my way to meat dessert too one day. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Chorizo Breakfast Sausage\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Spicy and smoky, sweet and tangy, this homemade chorizo sausage is the breakfast of champions. The meat is ground using a food processor, so you don't even need a meat grinder! \u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-11.jpg\" alt=\"Chorizo Sausage Patties\" title=\"Chorizo Sausage Patties\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27346 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hours 45 minutes\u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">5 minutes\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hours 50 minutes\u003cspan class=\"value-title\" title=\"PT2H50M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">Makes about 30 (3-inch) patties\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">3 lbs boneless pork shoulder 3/4 lb. fatback\u003c/li>\n\u003cli class=\"ingredient\">1 medium onion, finely chopped\u003c/li>\n\u003cli class=\"ingredient\">1 large egg yolk\u003c/li>\n\u003cli class=\"ingredient\">2 cloves garlic, minced\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup red wine vinegar, chilled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons milk\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons finely chopped fresh thyme, tightly packed\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons finely chopped fresh sage, tightly packed\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon brown sugar\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon chili powder\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon smoked paprika\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon fennel seeds, ground\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon cayenne\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon cumin\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon cinnamon\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon garam masala \u003c/li>\n\u003cli class=\"ingredient\">1/4 teaspoon freshly grated nutmeg\u003c/li>\n\u003cli class=\"ingredient\">2 cloves, ground (a pinch) \u003c/li>\n\u003cp>* If you're using fresh fatback, add 2 teaspoons of Kosher salt to the mixture. If you're using fatback that has been cured and salted, no additional salt is needed.\n\u003c/p>\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Place your mixing bowl (metal is best) and food processor blade in the freezer. Lightly caramelize the onion over medium heat, about 8 to 10 minutes. Set aside. \u003c/li>\n\u003cli>Cut the meat into 1\" cubes and the fat into 1/2\" cubes. Place in the chilled mixing bowl. Add the spices and mix well. Cover with plastic wrap and chill for two hours, the last 1/2 hour in the freezer.\u003c/li>\n\u003cli>Working in small batches, pulse in food processor, checking and scraping down the sides, until the meat and fat are evenly ground together. Place in a large mixing bowl. \u003c/li>\n\u003cli>Add the caramelized onions, egg yolk, milk, and vinegar. Using your hands, mix the sausage meat well to combine and reduce the air in the mixture.\u003c/li>\n\u003cli>It's a good idea to fry up a test patty at this point to check your seasoning. Form the remaining sausage mixture into patties. Over medium heat, fry the sausage patties in a lightly oiled skillet until crispy on the outside and cooked through. (Note: To freeze, form the patties and place them on a plate lined with parchment-paper. Freeze solid, then transfer the patties to an air-tight bag.)\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"excerpt": "Spicy and smoky, sweet and tangy, this homemade chorizo sausage is the breakfast of champions. The meat is ground using a food processor, so you don't even need a meat grinder.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-12.jpg\" alt=\"Chorizo Breakfast Sausage\" title=\"Chorizo Breakfast Sausage\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27347\">\u003c/a>\u003cbr>\n\u003cem>Chorizo Breakfast Sausage (no grinder needed!)\u003c/em>\u003c/p>\n\u003cp>Homemade breakfast sausage has never really been on the top of my culinary accomplishments to tackle. It seemed difficult and messy, and I wasn't sold on how much better it would taste. I was wrong on all counts. Well, except for the messy part…you do need to get your hands in there.\u003c/p>\n\u003cp>I started to rethink the benefits of making my own sausage from scratch when I saw this month's \u003ca href=\"http://www.mrswheelbarrow.com/2011/04/charcutepalooza-may-challenge-grinding/\">Charcutepalooza Challenge: Grinding\u003c/a>. For those who are unfamiliar with \u003cstrong>Charcutepalooza\u003c/strong>, it's a monthly online cooking group, like \u003ca href=\"http://thedaringkitchen.com/\">Daring Bakers\u003c/a> or \u003ca href=\"http://tuesdayswithdorie.wordpress.com/\">Tuesdays with Dorie\u003c/a>, where everyone makes their take on one dish and posts about it on a given date. In this case, it is all about \u003cstrong>meat\u003c/strong>. The group, created by \u003ca href=\"http://www.mrswheelbarrow.com/\">Mrs. Wheelbarrow\u003c/a> and \u003ca href=\"http://theyummymummy.blogspot.com/\">The Yummy Mummy\u003c/a> at the beginning of this year, quickly developed an ardent following as charcuterie novices and pros alike shared their experiences of salting, smoking, curing -- and yes, grinding -- tasty meat treats. \u003c/p>\n\u003cp>Now, I love me a fine \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/04/melon-and-prosciutto-risotto/\">prosciutto\u003c/a> any day, but admittedly, I'm not a huge charcuterie lover by nature. My husband, on the other hand, can frequently be seen in the kitchen around 9:30 p.m. making himself a plate of meat dessert. Charcutepalooza was just the thing I needed to step up my carnivorous game. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-1.jpg\" alt=\"pork shoulder\" title=\"pork shoulder\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27338\">\u003c/a>\u003cbr>\n\u003cem>A whole lot of pork\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This month's challenge focused on free form sausage-making (sans creepy skin casings). A good way to ease into things, I thought. First thing's first, I needed to get my hands on some \u003cstrong>pork shoulder\u003c/strong> and \u003cstrong>fatback\u003c/strong>. I've never asked for fatback before; it felt a little badass. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-2.jpg\" alt=\"fatback\" title=\"fatback\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27339\">\u003c/a>\u003cbr>\n\u003cem>Snowy white fatback\u003c/em>\u003c/p>\n\u003cp>The experts all say that the secret to a good grind is \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Nies\">Eric Nies\u003c/a>--sorry, I couldn't help myself--no, the real secret is ensuring that the meat and equipment are \u003cstrong>very cold\u003c/strong>. So, I stuck my metal mixing bowl and food processor blade in the freezer while I cut the meat and fat into small cubes. Then, I added my spices. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-3.jpg\" alt=\"spices\" title=\"spices\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27340\">\u003c/a>\u003cbr>\n\u003cem>Spices\u003c/em>\u003c/p>\n\u003cp>The inspiration behind my breakfast sausage seasonings comes from some tasty Chorizo Sausage Patties I had once in New York. I had done a remake of them at home before, using store-bought sausage and chorizo and adding a blend of seasonings, but this time I would attempt to do it all from scratch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-4.jpg\" alt=\"Spice rub\" title=\"Spice rub\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27341\">\u003c/a>\u003cbr>\n\u003cem>Spice rub\u003c/em>\u003c/p>\n\u003cp>I raided my spice drawer and decided on a healthy dose of chili powder and smoked paprika, cayenne for some heat, cumin, ground fennel seeds, cinnamon, nutmeg, cloves, and a touch of garam masala to keep it interesting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-13.jpg\" alt=\"Thyme + Sage\" title=\"Thyme + Sage\" width=\"500\" height=\"352\" class=\"alignnone size-full wp-image-27348\">\u003c/a>\u003cbr>\n\u003cem>Thyme + Sage\u003c/em>\u003c/p>\n\u003cp>I also added some brown sugar, garlic, and lots of fresh thyme and sage. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-7.jpg\" alt=\"pork and seasonings\" title=\"pork and seasonings\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27342\">\u003c/a>\u003cbr>\n\u003cem>Ready to mingle\u003c/em>\u003c/p>\n\u003cp>This party of flavors got doused over the meat and fat, and it all chilled and mingled together for two hours. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_sausage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_sausage-1.jpg\" alt=\"sausage via food processor\" title=\"sausage via food processor\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27447\">\u003c/a>\u003cbr>\n\u003cem>Sausage via Food Processor\u003c/em>\u003c/p>\n\u003cp>Since I don't have a grinder, I used the \u003cstrong>food processor\u003c/strong> method. I worked in small batches, pulsing until everything was evenly ground. To this I added an egg yolk, a bit of milk, and vinegar to help bind it all together. I fried up a test patty, and it was good…but something was missing. My brain when to burgers (it does that sometimes) and voila! I knew what I needed -- the secret ingredient to my homemade burgers: caramelized onions. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-10.jpg\" alt=\"sausage mixture with onions\" title=\"sausage mixture with onions\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27345\">\u003c/a>\u003cbr>\n\u003cem>Wit onions\u003c/em>\u003c/p>\n\u003cp>That did the trick. My sausage patties were \u003cstrong>tangy\u003c/strong>, \u003cstrong>smoky\u003c/strong>, \u003cstrong>sweet\u003c/strong>, and \u003cstrong>savory\u003c/strong>, with a hint of \u003cstrong>heat\u003c/strong>. I think the biggest difference between my homemade sausage and store-bought was the texture. These definitely have more chew to them, and the fat added some great flavor. I'm already fantasizing about the killer breakfast sandwich I'm going to have tomorrow. And then, the day after that? This with Huevos Rancheros. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>At this rate, I may just be on my way to meat dessert too one day. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Chorizo Breakfast Sausage\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Spicy and smoky, sweet and tangy, this homemade chorizo sausage is the breakfast of champions. The meat is ground using a food processor, so you don't even need a meat grinder! \u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-11.jpg\" alt=\"Chorizo Sausage Patties\" title=\"Chorizo Sausage Patties\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27346 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hours 45 minutes\u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">5 minutes\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hours 50 minutes\u003cspan class=\"value-title\" title=\"PT2H50M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">Makes about 30 (3-inch) patties\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">3 lbs boneless pork shoulder 3/4 lb. fatback\u003c/li>\n\u003cli class=\"ingredient\">1 medium onion, finely chopped\u003c/li>\n\u003cli class=\"ingredient\">1 large egg yolk\u003c/li>\n\u003cli class=\"ingredient\">2 cloves garlic, minced\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup red wine vinegar, chilled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons milk\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons finely chopped fresh thyme, tightly packed\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons finely chopped fresh sage, tightly packed\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon brown sugar\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon chili powder\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon smoked paprika\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon fennel seeds, ground\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon cayenne\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon cumin\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon cinnamon\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon garam masala \u003c/li>\n\u003cli class=\"ingredient\">1/4 teaspoon freshly grated nutmeg\u003c/li>\n\u003cli class=\"ingredient\">2 cloves, ground (a pinch) \u003c/li>\n\u003cp>* If you're using fresh fatback, add 2 teaspoons of Kosher salt to the mixture. If you're using fatback that has been cured and salted, no additional salt is needed.\n\u003c/p>\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Place your mixing bowl (metal is best) and food processor blade in the freezer. Lightly caramelize the onion over medium heat, about 8 to 10 minutes. Set aside. \u003c/li>\n\u003cli>Cut the meat into 1\" cubes and the fat into 1/2\" cubes. Place in the chilled mixing bowl. Add the spices and mix well. Cover with plastic wrap and chill for two hours, the last 1/2 hour in the freezer.\u003c/li>\n\u003cli>Working in small batches, pulse in food processor, checking and scraping down the sides, until the meat and fat are evenly ground together. Place in a large mixing bowl. \u003c/li>\n\u003cli>Add the caramelized onions, egg yolk, milk, and vinegar. Using your hands, mix the sausage meat well to combine and reduce the air in the mixture.\u003c/li>\n\u003cli>It's a good idea to fry up a test patty at this point to check your seasoning. Form the remaining sausage mixture into patties. Over medium heat, fry the sausage patties in a lightly oiled skillet until crispy on the outside and cooked through. (Note: To freeze, form the patties and place them on a plate lined with parchment-paper. Freeze solid, then transfer the patties to an air-tight bag.)\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"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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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"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.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"source": "npr"
},
"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
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