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"title": "Black Bean Soup + Cilantro-Lime Yogurt Crema",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-4.jpg\" alt=\"Black Bean Soup + Cilantro-Lime Yogurt Crema with Quesadillas\" title=\"Black Bean Soup + Cilantro-Lime Yogurt Crema with Quesadillas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-21174\">\u003c/a>\u003cbr>\n\u003cem>Black Bean Soup + Cilantro-Lime Yogurt Crema with Quesadillas\u003c/em>\u003c/p>\n\u003cp>Well, the first week of the New Year has come and gone. Chances are, those \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/03/new-years-resolutions-eat-well-cook-better-do-good/\">resolutions\u003c/a> of eating healthier are starting to feel less bright and shiny than they did on January 2nd. Hmm? Is your New Year's cleanse struggling? \u003c/p>\n\u003cp>I'm not one for dieting. I'm pretty bad with self-restraint, and as a general rule of thumb, I'm not a believer in hard and fast rules. But, I'll admit, I maybe had one (dozen) too many Christmas cookies this holiday season because my wardrobe has consisted of leggings and flowy tops for a few weeks running now, and my skinny jeans haven't seen the light of day in who knows how long.\u003c/p>\n\u003cp>My game plan for Mission Fit-into-Jeans is pretty basic: up my fruit and veggie intake, eat out less, and skimp on the dairy. To help execute this plan, I've been scouring the internet for healthy recipes (if you have any favorites, please share!). Some sound like they're recipes for various preparations of cardboard. Others, however, like this \u003ca href=\"http://www.epicurious.com/recipes/food/views/Black-Bean-Soup-with-Chipotle-Chiles-109246\">Black Bean Soup\u003c/a> I found in \u003cem>Bon Appetit\u003c/em> are quite appetizing. I adapted it to items I had in my pantry and created a flavorful \u003cstrong>Cilantro-Lime Yogurt Crema\u003c/strong> to garnish it. The result was a hearty, satisfying soup, chock-full of vegetables and not an ounce of guilt. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-1.jpg\" alt=\"Black Beans\" title=\"Black Beans\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-21171\">\u003c/a>\u003cbr>\n\u003cem>Black Beans\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Incidentally, this soup is also a breeze to make, and cheap to boot. (There, you can give yourself a star for being more fiscally responsible in 2011 as well.) The base of the soup is of course, \u003cstrong>black beans\u003c/strong>. You can use canned beans to save time, but dried beans are super cheap, and work well as long as you give yourself time to soak them. I soaked my beans overnight. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-2.jpg\" alt=\"Peppers + Onions\" title=\"Peppers + Onions\" width=\"500\" height=\"346\" class=\"alignnone size-full wp-image-21172\">\u003c/a>\u003cbr>\n\u003cem>Peppers + Onions\u003c/em>\u003c/p>\n\u003cp>Sweet \u003cstrong>red and green peppers\u003c/strong>, \u003cstrong>red onion\u003c/strong>, and \u003cstrong>garlic\u003c/strong> are the aromatics of this soup. Colorful, delicious, and full of vitamins. Simply chop them all up and saute in your soup pot with some olive oil until they begin to caramelize and deepen in flavor. \u003cstrong>Cumin\u003c/strong> and \u003cstrong>chili powder\u003c/strong> add a smoky heat to the mix. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-3.jpg\" alt=\"chopped peppers and onions\" title=\"chopped peppers and onions\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-21173\">\u003c/a>\u003cbr>\n\u003cem>Healthy Healthy\u003c/em>\u003c/p>\n\u003cp>The beans are then added, along with water and a few bay leaves. Then the whole thing just needs to simmer for an hour and a half or so, until the beans are tender. Half of the soup is removed and placed in a blender (or use an immersion blender if you have one), and then added back into the pot. The pureed beans create a lusciously creamy consistency that makes you forget this is a healthy meal. \u003c/p>\n\u003cp>And, finally, some \u003cstrong>lime juice\u003c/strong> is added to the soup to brighten up all the flavors. A drizzle of crema, made with \u003cstrong>plain yogurt\u003c/strong>, \u003cstrong>cilantro\u003c/strong>, \u003cstrong>lime\u003c/strong>, and a spike of \u003cstrong>cumin\u003c/strong> is the finishing touch. The \u003cstrong>Yogurt Crema\u003c/strong> is cool and tart, a great contrast to the richness of the beans, and also brings out the lime and cumin notes in the soup. \u003c/p>\n\u003cp>I served the \u003cstrong>Black Bean Soup\u003c/strong> with whole wheat quesadillas stuffed with sautéed spinach, mushrooms, and grilled chicken. Some salsa and more of that yogurt crema made great dipping condiments and distracted me from the fact that my quesadilla was sans cheese.\u003c/p>\n\u003cp>New Year's diet crash and burn averted. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-5.jpg\" alt=\"Easy Black Bean Soup\" title=\"Easy Black Bean Soup\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-21175\">\u003c/a>\u003cbr>\n\u003cem>Easy Black Bean Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Black Bean Soup + Cilantro-Lime Yogurt\u003c/strong>\u003cbr>\n\u003cem>Adapted from \u003ca href=\"http://www.epicurious.com/recipes/food/views/Black-Bean-Soup-with-Chipotle-Chiles-109246\">Bon Appetit\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>This healthy and hearty Black Bean Soup is perfect for wintry days. Garnish with Cilantro-Lime Yogurt, and perhaps some avocado slices and sprigs of cilantro for a bright finish. This soup is even better the next day, and freezes well.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound dried black beans (approximately 2 cups)\u003cbr>\n6 cups water\u003cbr>\n2 bay leaves\u003cbr>\n1 tablespoon olive oil\u003cbr>\n2 medium-size red onions, chopped\u003cbr>\n1 medium-size red bell pepper, chopped\u003cbr>\n1 medium-size green bell pepper, chopped\u003cbr>\n4 garlic cloves, minced\u003cbr>\n4 teaspoons ground cumin\u003cbr>\n1/2 teaspoon chili powder (add more if you want it spicy)\u003cbr>\nJuice of 1 lime (reserve 1 tablespoon for yogurt topping)\u003cbr>\n2 teaspoons coarse kosher salt\u003cbr>\n1/4 teaspoon ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Soak beans in water overnight. Drain and set aside.\u003c/p>\n\u003cp>2. Heat olive oil in a large, thick-bottomed pot over medium-high heat until the oil is hot, but not smoking. Add onions and both bell peppers and sauté until beginning to brown, about 15-20 minutes. Add garlic, cumin, chili powder, and salt; stir a few more minutes. \u003c/p>\n\u003cp>3. Add 6 cups water, beans, and bay leaves. Bring to a boil, reduce heat to a low simmer. Cover and let cook for about 1 hour 30 minutes, until beans are tender. \u003c/p>\n\u003cp>4. Transfer 4 cups of the soup (about half of it) to a blender. Purée until smooth and return to the pot of soup. (You may need to purée the soup in smaller batches -- don't fill the blender more than half way at a time and hold the lid while blending so that it doesn't splatter up and burn you.) Stir in lime juice, and salt & pepper to taste.\u003c/p>\n\u003cp>5. Ladle soup into bowls and top with a dollop of \u003cstrong>Cilantro-Lime Yogurt\u003c/strong>.\u003c/p>\n\u003cp>\u003cstrong>Cilantro-Lime Yogurt:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1/2 cup plain yogurt\u003cbr>\n2 tablespoons finely chopped cilantro\u003cbr>\n1 tablespoon fresh lime juice\u003cbr>\nZest of 1 lime\u003cbr>\n½ teaspoon cumin\u003cbr>\nDash of salt and pepper \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\nMix together all the ingredients and let chill until soup is 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/24/2011/01/2011_01_blackbeansoup_resize-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-4.jpg\" alt=\"Black Bean Soup + Cilantro-Lime Yogurt Crema with Quesadillas\" title=\"Black Bean Soup + Cilantro-Lime Yogurt Crema with Quesadillas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-21174\">\u003c/a>\u003cbr>\n\u003cem>Black Bean Soup + Cilantro-Lime Yogurt Crema with Quesadillas\u003c/em>\u003c/p>\n\u003cp>Well, the first week of the New Year has come and gone. Chances are, those \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/03/new-years-resolutions-eat-well-cook-better-do-good/\">resolutions\u003c/a> of eating healthier are starting to feel less bright and shiny than they did on January 2nd. Hmm? Is your New Year's cleanse struggling? \u003c/p>\n\u003cp>I'm not one for dieting. I'm pretty bad with self-restraint, and as a general rule of thumb, I'm not a believer in hard and fast rules. But, I'll admit, I maybe had one (dozen) too many Christmas cookies this holiday season because my wardrobe has consisted of leggings and flowy tops for a few weeks running now, and my skinny jeans haven't seen the light of day in who knows how long.\u003c/p>\n\u003cp>My game plan for Mission Fit-into-Jeans is pretty basic: up my fruit and veggie intake, eat out less, and skimp on the dairy. To help execute this plan, I've been scouring the internet for healthy recipes (if you have any favorites, please share!). Some sound like they're recipes for various preparations of cardboard. Others, however, like this \u003ca href=\"http://www.epicurious.com/recipes/food/views/Black-Bean-Soup-with-Chipotle-Chiles-109246\">Black Bean Soup\u003c/a> I found in \u003cem>Bon Appetit\u003c/em> are quite appetizing. I adapted it to items I had in my pantry and created a flavorful \u003cstrong>Cilantro-Lime Yogurt Crema\u003c/strong> to garnish it. The result was a hearty, satisfying soup, chock-full of vegetables and not an ounce of guilt. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-1.jpg\" alt=\"Black Beans\" title=\"Black Beans\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-21171\">\u003c/a>\u003cbr>\n\u003cem>Black Beans\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Incidentally, this soup is also a breeze to make, and cheap to boot. (There, you can give yourself a star for being more fiscally responsible in 2011 as well.) The base of the soup is of course, \u003cstrong>black beans\u003c/strong>. You can use canned beans to save time, but dried beans are super cheap, and work well as long as you give yourself time to soak them. I soaked my beans overnight. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-2.jpg\" alt=\"Peppers + Onions\" title=\"Peppers + Onions\" width=\"500\" height=\"346\" class=\"alignnone size-full wp-image-21172\">\u003c/a>\u003cbr>\n\u003cem>Peppers + Onions\u003c/em>\u003c/p>\n\u003cp>Sweet \u003cstrong>red and green peppers\u003c/strong>, \u003cstrong>red onion\u003c/strong>, and \u003cstrong>garlic\u003c/strong> are the aromatics of this soup. Colorful, delicious, and full of vitamins. Simply chop them all up and saute in your soup pot with some olive oil until they begin to caramelize and deepen in flavor. \u003cstrong>Cumin\u003c/strong> and \u003cstrong>chili powder\u003c/strong> add a smoky heat to the mix. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-3.jpg\" alt=\"chopped peppers and onions\" title=\"chopped peppers and onions\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-21173\">\u003c/a>\u003cbr>\n\u003cem>Healthy Healthy\u003c/em>\u003c/p>\n\u003cp>The beans are then added, along with water and a few bay leaves. Then the whole thing just needs to simmer for an hour and a half or so, until the beans are tender. Half of the soup is removed and placed in a blender (or use an immersion blender if you have one), and then added back into the pot. The pureed beans create a lusciously creamy consistency that makes you forget this is a healthy meal. \u003c/p>\n\u003cp>And, finally, some \u003cstrong>lime juice\u003c/strong> is added to the soup to brighten up all the flavors. A drizzle of crema, made with \u003cstrong>plain yogurt\u003c/strong>, \u003cstrong>cilantro\u003c/strong>, \u003cstrong>lime\u003c/strong>, and a spike of \u003cstrong>cumin\u003c/strong> is the finishing touch. The \u003cstrong>Yogurt Crema\u003c/strong> is cool and tart, a great contrast to the richness of the beans, and also brings out the lime and cumin notes in the soup. \u003c/p>\n\u003cp>I served the \u003cstrong>Black Bean Soup\u003c/strong> with whole wheat quesadillas stuffed with sautéed spinach, mushrooms, and grilled chicken. Some salsa and more of that yogurt crema made great dipping condiments and distracted me from the fact that my quesadilla was sans cheese.\u003c/p>\n\u003cp>New Year's diet crash and burn averted. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_blackbeansoup_resize-5.jpg\" alt=\"Easy Black Bean Soup\" title=\"Easy Black Bean Soup\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-21175\">\u003c/a>\u003cbr>\n\u003cem>Easy Black Bean Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Black Bean Soup + Cilantro-Lime Yogurt\u003c/strong>\u003cbr>\n\u003cem>Adapted from \u003ca href=\"http://www.epicurious.com/recipes/food/views/Black-Bean-Soup-with-Chipotle-Chiles-109246\">Bon Appetit\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>This healthy and hearty Black Bean Soup is perfect for wintry days. Garnish with Cilantro-Lime Yogurt, and perhaps some avocado slices and sprigs of cilantro for a bright finish. This soup is even better the next day, and freezes well.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound dried black beans (approximately 2 cups)\u003cbr>\n6 cups water\u003cbr>\n2 bay leaves\u003cbr>\n1 tablespoon olive oil\u003cbr>\n2 medium-size red onions, chopped\u003cbr>\n1 medium-size red bell pepper, chopped\u003cbr>\n1 medium-size green bell pepper, chopped\u003cbr>\n4 garlic cloves, minced\u003cbr>\n4 teaspoons ground cumin\u003cbr>\n1/2 teaspoon chili powder (add more if you want it spicy)\u003cbr>\nJuice of 1 lime (reserve 1 tablespoon for yogurt topping)\u003cbr>\n2 teaspoons coarse kosher salt\u003cbr>\n1/4 teaspoon ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Soak beans in water overnight. Drain and set aside.\u003c/p>\n\u003cp>2. Heat olive oil in a large, thick-bottomed pot over medium-high heat until the oil is hot, but not smoking. Add onions and both bell peppers and sauté until beginning to brown, about 15-20 minutes. Add garlic, cumin, chili powder, and salt; stir a few more minutes. \u003c/p>\n\u003cp>3. Add 6 cups water, beans, and bay leaves. Bring to a boil, reduce heat to a low simmer. Cover and let cook for about 1 hour 30 minutes, until beans are tender. \u003c/p>\n\u003cp>4. Transfer 4 cups of the soup (about half of it) to a blender. Purée until smooth and return to the pot of soup. (You may need to purée the soup in smaller batches -- don't fill the blender more than half way at a time and hold the lid while blending so that it doesn't splatter up and burn you.) Stir in lime juice, and salt & pepper to taste.\u003c/p>\n\u003cp>5. Ladle soup into bowls and top with a dollop of \u003cstrong>Cilantro-Lime Yogurt\u003c/strong>.\u003c/p>\n\u003cp>\u003cstrong>Cilantro-Lime Yogurt:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1/2 cup plain yogurt\u003cbr>\n2 tablespoons finely chopped cilantro\u003cbr>\n1 tablespoon fresh lime juice\u003cbr>\nZest of 1 lime\u003cbr>\n½ teaspoon cumin\u003cbr>\nDash of salt and pepper \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\nMix together all the ingredients and let chill until soup is ready to serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The American Grilled Cheese Kitchen",
"title": "The American Grilled Cheese Kitchen",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-4.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"344\" height=\"500\" class=\"alignleft size-full wp-image-21219\">\u003c/a>To say that the grilled cheese sandwich is one of my favorite things in the world would be an understatement. And you know what? I'm not alone in that. I come from a generation that grew up on the beloved grilled cheese. The dish I came to love was simple and comforting: a layer of warm, melty American cheese embraced by two fluffy slices of toasted white sandwich bread, so crispy and buttery that it crackled like the top of a creme brulee at every bite. \u003c/p>\n\u003cp>Ok, so maybe I'm romanticizing a bit. I grew up on Kraft singles and Wonder Bread, and if I ate those things today, I doubt they'd taste as good as I remember. I grew up, and dammit, I wanted my \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-panini-sandwich-recipe/\" title=\"Prosciutto, Havarti and Tomato Sandwich Recipe\">beloved grilled cheese sandwich to grow up with me\u003c/a>.\u003c/p>\n\u003cp>After years wandering in a grilled cheese arctic wasteland, someone stepped in to save me: Nate Pollak and Heidi Gibson, the \"Big Cheeses\" at a hot new South Park lunch eatery, the \u003ca href=\"http://theamericansf.com/\" title=\"American Grilled Cheese Kitchen\">American Grilled Cheese Kitchen\u003c/a>. Nate and Heidi matured the dish, taking it to a level of adult grilled cheese perfection that will completely overshadow any trace memories you have of thin Denny's cheese sammies that linger in your subconscious. Think gourmet cheeses, local produce, and a \u003ca href=\"http://www.wisegeek.com/what-is-levain.htm\" title=\"What Is Levain?\">levain bread\u003c/a> that would make Baby Jesus cry.\u003c/p>\n\u003cp>To give credit where credit is due, I was introduced to this place by my good friend \u003ca href=\"http://itsnotyouitsbrie.com/\" title=\"Best Cheese Blog\">Kirstin Jackson\u003c/a>, the goddess of all things dairy. Whenever Kirstin tells me to jump at a new cheese dish, I listen. Kirstin and I met for lunch at the American Grilled Cheese Kitchen a few weeks ago, and I ordered something called the Butternut Buster. I had no idea what I was ordering, though I knew that I love butternut squash and cheese, so why wouldn't they go together? \u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-2.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"368\" class=\"alignnone size-full wp-image-21216\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few minutes later my lunch showed up, and before me sat a sandwich that must have measured 4-inches thick. Between the thick, moist slices of toasted levain bread were layer upon layer of fresh sage butter, caramelized onions, roasted butternut squash, tender prosciutto, and some of the most gooshy, melty gruyere and fontina cheese I've ever eaten. I dove into the sandwich like a dinosaur eating a caveman, and before long I was covered in cheese, meat, and breadcrumbs. I swear, I don't think I took a breath through the first half of my lunch. For that two minutes, my life was nothing but a \u003ca href=\"http://en.wikipedia.org/wiki/Lambada\" title=\"What is the Lambada?\">lambada\u003c/a> of flavor, texture, and aroma.\u003c/p>\n\u003cp>The menu at the \u003ca href=\"http://theamericansf.com/\" title=\"American Grilled Cheese Kitchen\">American Grilled Cheese Kitchen\u003c/a> changes frequently, peppered with a series of tantalizing daily specials on top of their hometown heros. Here's a sample of their current lunch offerings:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Piglet\u003c/strong> -- Tillamook sharp cheddar, artisan cured ham, apple mustard, rosemary butter\u003c/li>\n\u003cli>\u003cstrong>Mushroom Gruyère\u003c/strong> -- fontina, gruyère, roasted wild mushrooms + gold potatoes, melted leeks, caramelized onions, thyme butter\u003c/li>\n\u003cli>\u003cstrong>Jalapeño Popper\u003c/strong> -- chèvre, monterey jack, applewood-smoked bacon, apricot-jalapeño relish\u003c/li>\n\u003cli>\u003cstrong>Club Turkey\u003c/strong> -- Tillamook sharp cheddar, creamy havarti, Willie Bird smoked turkey, applewood-smoked bacon, Sierra Nevada stout mustard, roasted tomatos, arugula\u003c/li>\n\u003cli>\u003cstrong>Mousetrap\u003c/strong> -- Tillamook sharp cheddar, creamy havarti, monterey jack, on artisan sourdough (extra add-ons: applewood-smoked bacon, artisan cured ham, roasted tomato, and/or bread n'butter pickles)\u003c/li>\n\u003cli>\u003cstrong>Moscone\u003c/strong> -- fresh mozzarella, fontina, roasted tomatoes, basil-lavender pesto, kalamata olive tapenade\u003c/li>\n\u003cli>\u003cstrong>Smoky Tomato Soup\u003c/strong> -- house made with crème fraîche, croutons\u003c/li>\n\u003cli>\u003cstrong>Stella's Cobb Salad\u003c/strong> -- chèvre, organic mixed greens, egg, organic cherry tomatoes, pickled red onions, smoked turkey, applewood-smoked bacon, buttermilk dressing\u003c/li>\n\u003cli>\u003cstrong>Tilly's Veggie Salad\u003c/strong> -- fresh mozzarella, organic mixed greens, egg, organic cherry tomatoes, kalamata olives, capers, croutons, champagne vinaigrette\u003c/li>\n\u003c/ul>\n\u003cp>Nate and Heidi even offer breakfast sandwiches:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Classic Breakfast\u003c/strong> -- sharp cheddar, jack, cage-free egg\n\u003c/li>\n\u003cli>\u003cstrong>Veggie Breakfast\u003c/strong> -- sharp cheddar, jack, egg, roasted tomatoes, caramelized onions, bell peppers \u003c/li>\n\u003cli>\u003cstrong>Breakfast Piglet\u003c/strong> -- sharp cheddar, ham, egg, apple mustard, rosemary butter\u003c/li>\n\u003cli>\u003cstrong>Farmer's Breakfast\u003c/strong> -- sharp cheddar, roasted potatoes, applewood-smoked bacon, cage-free egg, chive butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-3.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"329\" class=\"alignnone size-full wp-image-21218\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Food allergy note:\u003c/strong> Guess what? The American Grilled Cheese Kitchen makes their own gluten-free bread, and \u003cem>all sandwiches on the menu can be served on this amazing bread for only fifty cents more\u003c/em>. They even sell their bread by the loaf, and I guarantee you'll want to pick some up for reconstructing your own grilled cheese dreams at home.\u003c/p>\n\u003cp>What's my overall opinion? Get thee to the American Grilled Cheese Kitchen as soon as possible. Only open for breakfast and lunch, this place does mid-day meals right, and I can guarantee that the memory of your perfectly savory, perfectly grown-up grilled cheese sandwich will linger in your mind long after lunch if over. In fact, I wouldn't be surprised if you headed back the next day.\u003c/p>\n\u003cp>\u003ca href=\"http://theamericansf.com/\">American Grilled Cheese Kitchen\u003c/a>\u003cbr>\n1 South Park Ave. \u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=109759304754988866674.000476e2133794f539b8f&ll=37.78229,-122.392834&spn=0,0&source=embed\">Map\u003c/a>\u003cbr>\nSuite 103A\u003cbr>\nSan Francisco, 94107\u003cbr>\n\u003cem>Hours:\u003c/em>\u003cbr>\nMon-Fri 8am-3pm\u003cbr>\nSat & Sun 9am-4pm\u003c/p>\n\u003cp>You can also follow the American Grilled Cheese Kitchen on \u003ca href=\"http://www.facebook.com/theamericansf\" title=\"Grilled Cheese on Facebook\">Facebook\u003c/a> and \u003ca href=\"http://twitter.com/#!/theamericansf\" title=\"Grilled Cheese on Twitter\">Twitter\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-1.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-21217\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Butternut Buster\u003c/strong>\u003cbr>\n\u003cstrong>Butternut Squash Grilled Cheese Sandwich with Caramelized Onion and Sage Butter\u003c/strong>\u003cbr>\n\u003cem>By Nate Pollak and Heidi Gibson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 sandwich\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 tablespoons sage butter (see recipe below)\u003cbr>\n2 slices of country bread\u003cbr>\n3 tablespoons caramelized onions (see recipe below)\u003cbr>\n3 tablespoons gruyere cheese\u003cbr>\n6 thin slices prosciutto\u003cbr>\n3 slices of roasted butternut squash (see recipe below)\u003cbr>\n3 tablespoons fontina cheese (preferably a stinky Italian fontina)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Sandwich Assembly and Cooking\u003c/strong>\u003c/em>\u003cbr>\nPreheat oven to 500°.\u003cbr>\n1. Spread a thin layer of sage butter on the outer side of each of the slices of bread. Lay the bread butter-side down on a cookie surface.\u003cbr>\n2. Spread a thin layer of caramelized onions on the inside of one of the slices of bread. Follow with a layer of gruyere, a thin layer of prosciutto, 3 slices of roasted squash slices, and a layer of fontina cheese.\u003cbr>\n3. Place the other piece of buttered bread (butter-side out) on top of the layer of fontina.\u003cbr>\n4. Place the sandwich on a baking sheet and slide into oven. Cook for 1 minute, until top slice of bread is toasted and golden-brown. Remove the sandwich from the oven, flip it over, and bake again until the new top slice of bread is also golden-brown and all cheese is fully melted.\u003cbr>\n5. Remove from oven. Eat and Enjoy!\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Sage Butter\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound salted butter\u003cbr>\n2 large sprigs of fresh sage leaves\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cream the salted butter with a stand mixer or electric hand beater.\u003cbr>\n2. Pluck leaves off sage sprigs and chop them coarsely.\u003cbr>\n3. Add chopped leaves to butter and mix until evenly distributed.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Caramelized Onions\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 tablespoons vegetable oil\u003cbr>\n1 white onion, diced\u003cbr>\n1/2 teaspoon kosher salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Coat a skillet with a thin layer of vegetable oil, add the diced onions and salt, and cook on medium heat, stirring regularly, until onions are fully caramelized (dark brown color, sweet smell/taste, no more liquid in the pan).\u003cbr>\n2. Remove onions from heat and set aside.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Roasted Butternut Squash\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 butternut squash\u003cbr>\n3 tablespoons vegetable oil\u003cbr>\n1/2 teaspoon kosher salt.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 375°.\u003cbr>\n2. Peel the skin off the squash and slice the squash into thin rounds (so you get thin squash \"disks\").\u003cbr>\n3. Spread the squash slices onto a baking sheet with a \u003ca href=\"http://www.amazon.com/gp/product/B00008T960?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00008T960\" title=\"Baking Sheet Liner\">sheet liner\u003c/a> coated in a non-stick cooking spray. Drizzle oil over the squash and sprinkle a few pinches of salt.\u003cbr>\n4. Bake the squash for about 10-15 minutes, rotating the pan half way through. Bake until the slices are soft and darken in color to a rich orange.\u003cbr>\n5. Remove from oven and set aside.\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/24/2011/01/great-american-grilled-cheese-kitchen-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-4.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"344\" height=\"500\" class=\"alignleft size-full wp-image-21219\">\u003c/a>To say that the grilled cheese sandwich is one of my favorite things in the world would be an understatement. And you know what? I'm not alone in that. I come from a generation that grew up on the beloved grilled cheese. The dish I came to love was simple and comforting: a layer of warm, melty American cheese embraced by two fluffy slices of toasted white sandwich bread, so crispy and buttery that it crackled like the top of a creme brulee at every bite. \u003c/p>\n\u003cp>Ok, so maybe I'm romanticizing a bit. I grew up on Kraft singles and Wonder Bread, and if I ate those things today, I doubt they'd taste as good as I remember. I grew up, and dammit, I wanted my \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-panini-sandwich-recipe/\" title=\"Prosciutto, Havarti and Tomato Sandwich Recipe\">beloved grilled cheese sandwich to grow up with me\u003c/a>.\u003c/p>\n\u003cp>After years wandering in a grilled cheese arctic wasteland, someone stepped in to save me: Nate Pollak and Heidi Gibson, the \"Big Cheeses\" at a hot new South Park lunch eatery, the \u003ca href=\"http://theamericansf.com/\" title=\"American Grilled Cheese Kitchen\">American Grilled Cheese Kitchen\u003c/a>. Nate and Heidi matured the dish, taking it to a level of adult grilled cheese perfection that will completely overshadow any trace memories you have of thin Denny's cheese sammies that linger in your subconscious. Think gourmet cheeses, local produce, and a \u003ca href=\"http://www.wisegeek.com/what-is-levain.htm\" title=\"What Is Levain?\">levain bread\u003c/a> that would make Baby Jesus cry.\u003c/p>\n\u003cp>To give credit where credit is due, I was introduced to this place by my good friend \u003ca href=\"http://itsnotyouitsbrie.com/\" title=\"Best Cheese Blog\">Kirstin Jackson\u003c/a>, the goddess of all things dairy. Whenever Kirstin tells me to jump at a new cheese dish, I listen. Kirstin and I met for lunch at the American Grilled Cheese Kitchen a few weeks ago, and I ordered something called the Butternut Buster. I had no idea what I was ordering, though I knew that I love butternut squash and cheese, so why wouldn't they go together? \u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-2.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"368\" class=\"alignnone size-full wp-image-21216\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few minutes later my lunch showed up, and before me sat a sandwich that must have measured 4-inches thick. Between the thick, moist slices of toasted levain bread were layer upon layer of fresh sage butter, caramelized onions, roasted butternut squash, tender prosciutto, and some of the most gooshy, melty gruyere and fontina cheese I've ever eaten. I dove into the sandwich like a dinosaur eating a caveman, and before long I was covered in cheese, meat, and breadcrumbs. I swear, I don't think I took a breath through the first half of my lunch. For that two minutes, my life was nothing but a \u003ca href=\"http://en.wikipedia.org/wiki/Lambada\" title=\"What is the Lambada?\">lambada\u003c/a> of flavor, texture, and aroma.\u003c/p>\n\u003cp>The menu at the \u003ca href=\"http://theamericansf.com/\" title=\"American Grilled Cheese Kitchen\">American Grilled Cheese Kitchen\u003c/a> changes frequently, peppered with a series of tantalizing daily specials on top of their hometown heros. Here's a sample of their current lunch offerings:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Piglet\u003c/strong> -- Tillamook sharp cheddar, artisan cured ham, apple mustard, rosemary butter\u003c/li>\n\u003cli>\u003cstrong>Mushroom Gruyère\u003c/strong> -- fontina, gruyère, roasted wild mushrooms + gold potatoes, melted leeks, caramelized onions, thyme butter\u003c/li>\n\u003cli>\u003cstrong>Jalapeño Popper\u003c/strong> -- chèvre, monterey jack, applewood-smoked bacon, apricot-jalapeño relish\u003c/li>\n\u003cli>\u003cstrong>Club Turkey\u003c/strong> -- Tillamook sharp cheddar, creamy havarti, Willie Bird smoked turkey, applewood-smoked bacon, Sierra Nevada stout mustard, roasted tomatos, arugula\u003c/li>\n\u003cli>\u003cstrong>Mousetrap\u003c/strong> -- Tillamook sharp cheddar, creamy havarti, monterey jack, on artisan sourdough (extra add-ons: applewood-smoked bacon, artisan cured ham, roasted tomato, and/or bread n'butter pickles)\u003c/li>\n\u003cli>\u003cstrong>Moscone\u003c/strong> -- fresh mozzarella, fontina, roasted tomatoes, basil-lavender pesto, kalamata olive tapenade\u003c/li>\n\u003cli>\u003cstrong>Smoky Tomato Soup\u003c/strong> -- house made with crème fraîche, croutons\u003c/li>\n\u003cli>\u003cstrong>Stella's Cobb Salad\u003c/strong> -- chèvre, organic mixed greens, egg, organic cherry tomatoes, pickled red onions, smoked turkey, applewood-smoked bacon, buttermilk dressing\u003c/li>\n\u003cli>\u003cstrong>Tilly's Veggie Salad\u003c/strong> -- fresh mozzarella, organic mixed greens, egg, organic cherry tomatoes, kalamata olives, capers, croutons, champagne vinaigrette\u003c/li>\n\u003c/ul>\n\u003cp>Nate and Heidi even offer breakfast sandwiches:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Classic Breakfast\u003c/strong> -- sharp cheddar, jack, cage-free egg\n\u003c/li>\n\u003cli>\u003cstrong>Veggie Breakfast\u003c/strong> -- sharp cheddar, jack, egg, roasted tomatoes, caramelized onions, bell peppers \u003c/li>\n\u003cli>\u003cstrong>Breakfast Piglet\u003c/strong> -- sharp cheddar, ham, egg, apple mustard, rosemary butter\u003c/li>\n\u003cli>\u003cstrong>Farmer's Breakfast\u003c/strong> -- sharp cheddar, roasted potatoes, applewood-smoked bacon, cage-free egg, chive butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-3.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"329\" class=\"alignnone size-full wp-image-21218\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Food allergy note:\u003c/strong> Guess what? The American Grilled Cheese Kitchen makes their own gluten-free bread, and \u003cem>all sandwiches on the menu can be served on this amazing bread for only fifty cents more\u003c/em>. They even sell their bread by the loaf, and I guarantee you'll want to pick some up for reconstructing your own grilled cheese dreams at home.\u003c/p>\n\u003cp>What's my overall opinion? Get thee to the American Grilled Cheese Kitchen as soon as possible. Only open for breakfast and lunch, this place does mid-day meals right, and I can guarantee that the memory of your perfectly savory, perfectly grown-up grilled cheese sandwich will linger in your mind long after lunch if over. In fact, I wouldn't be surprised if you headed back the next day.\u003c/p>\n\u003cp>\u003ca href=\"http://theamericansf.com/\">American Grilled Cheese Kitchen\u003c/a>\u003cbr>\n1 South Park Ave. \u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=109759304754988866674.000476e2133794f539b8f&ll=37.78229,-122.392834&spn=0,0&source=embed\">Map\u003c/a>\u003cbr>\nSuite 103A\u003cbr>\nSan Francisco, 94107\u003cbr>\n\u003cem>Hours:\u003c/em>\u003cbr>\nMon-Fri 8am-3pm\u003cbr>\nSat & Sun 9am-4pm\u003c/p>\n\u003cp>You can also follow the American Grilled Cheese Kitchen on \u003ca href=\"http://www.facebook.com/theamericansf\" title=\"Grilled Cheese on Facebook\">Facebook\u003c/a> and \u003ca href=\"http://twitter.com/#!/theamericansf\" title=\"Grilled Cheese on Twitter\">Twitter\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-1.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-21217\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Butternut Buster\u003c/strong>\u003cbr>\n\u003cstrong>Butternut Squash Grilled Cheese Sandwich with Caramelized Onion and Sage Butter\u003c/strong>\u003cbr>\n\u003cem>By Nate Pollak and Heidi Gibson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 sandwich\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 tablespoons sage butter (see recipe below)\u003cbr>\n2 slices of country bread\u003cbr>\n3 tablespoons caramelized onions (see recipe below)\u003cbr>\n3 tablespoons gruyere cheese\u003cbr>\n6 thin slices prosciutto\u003cbr>\n3 slices of roasted butternut squash (see recipe below)\u003cbr>\n3 tablespoons fontina cheese (preferably a stinky Italian fontina)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Sandwich Assembly and Cooking\u003c/strong>\u003c/em>\u003cbr>\nPreheat oven to 500°.\u003cbr>\n1. Spread a thin layer of sage butter on the outer side of each of the slices of bread. Lay the bread butter-side down on a cookie surface.\u003cbr>\n2. Spread a thin layer of caramelized onions on the inside of one of the slices of bread. Follow with a layer of gruyere, a thin layer of prosciutto, 3 slices of roasted squash slices, and a layer of fontina cheese.\u003cbr>\n3. Place the other piece of buttered bread (butter-side out) on top of the layer of fontina.\u003cbr>\n4. Place the sandwich on a baking sheet and slide into oven. Cook for 1 minute, until top slice of bread is toasted and golden-brown. Remove the sandwich from the oven, flip it over, and bake again until the new top slice of bread is also golden-brown and all cheese is fully melted.\u003cbr>\n5. Remove from oven. Eat and Enjoy!\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Sage Butter\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound salted butter\u003cbr>\n2 large sprigs of fresh sage leaves\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cream the salted butter with a stand mixer or electric hand beater.\u003cbr>\n2. Pluck leaves off sage sprigs and chop them coarsely.\u003cbr>\n3. Add chopped leaves to butter and mix until evenly distributed.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Caramelized Onions\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 tablespoons vegetable oil\u003cbr>\n1 white onion, diced\u003cbr>\n1/2 teaspoon kosher salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Coat a skillet with a thin layer of vegetable oil, add the diced onions and salt, and cook on medium heat, stirring regularly, until onions are fully caramelized (dark brown color, sweet smell/taste, no more liquid in the pan).\u003cbr>\n2. Remove onions from heat and set aside.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Roasted Butternut Squash\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 butternut squash\u003cbr>\n3 tablespoons vegetable oil\u003cbr>\n1/2 teaspoon kosher salt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 375°.\u003cbr>\n2. Peel the skin off the squash and slice the squash into thin rounds (so you get thin squash \"disks\").\u003cbr>\n3. Spread the squash slices onto a baking sheet with a \u003ca href=\"http://www.amazon.com/gp/product/B00008T960?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00008T960\" title=\"Baking Sheet Liner\">sheet liner\u003c/a> coated in a non-stick cooking spray. Drizzle oil over the squash and sprinkle a few pinches of salt.\u003cbr>\n4. Bake the squash for about 10-15 minutes, rotating the pan half way through. Bake until the slices are soft and darken in color to a rich orange.\u003cbr>\n5. Remove from oven and set aside.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Black Tart",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/black-tart500.jpg\" alt=\"Black Tart\" title=\"Black Tart\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21038\">\u003c/p>\n\u003cp>Oh, you modern Americans, what is wrong with you? Why do you recoil, as if from a snake, from the very muttered hint of mincemeat? \u003ca href=\"http://www.npr.org/2011/01/02/132477830/cupcakes-are-dead-long-live-the-pie\">Pie may be sneaking back into the spotlight\u003c/a>, weary of being upstaged by all those pink cupcakes beehived with frosting, but still, you could look far and wide here and find nary a scrap of mince on our menus. \u003c/p>\n\u003cp>Once, mincemeat was our heritage, our honor guard, the leading light of American pie fillings. It was exalted at holiday time but consumed with gusto year-round, at Automats and church suppers, carried on Formica trays through cafeterias and paraded on gold-rimmed china in the dining rooms of downtown hotels. \u003c/p>\n\u003cp>The history was, of course, a British one, but the legacy of the dense, sweet-spiced, citrusy-raisiny-almondy filling stretches back at least a handful of centuries, when the line between sweet and savory was a much more porous one. Originally, mincemeat was made with both beef and beef fat, added to a rich mixture of dried fruits, spices, candied citrus peels, and almonds, preserved with a hefty dose of spirits. Over the years, the meat receded, although the fat (typically suet, the particularly pure fat taken from around the kidneys) remained, to give an unmistakable richness to the mixture. \u003c/p>\n\u003cp>You may think you'd hate it—\u003cem>prunes? suet?\u003c/em>—but not so. This holiday season I passed around many of these tarts, filled with Delia Smith's unbeatable recipe for \u003ca href=\"http://www.deliaonline.com/recipes/cuisine/european/english/christmas-easy-home-made-christmas-mincemeat.html\">Homemade Christmas Mincemeat\u003c/a>. Served up small and warm, in the late, lowering afternoon with a cup of steaming tea or after dinner with a glass of port, naught but lard-and-butter crust crumbs came back on the plate. (A word of advice, though: halve Delia's recipe, and you'll still have more than enough mincemeat to feed everyone you know.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But now that the indulgence of the holidays has passed, mincemeat might be a tougher sell. Enter \u003cstrong>Black Tart,\u003c/strong> a lovely winter dessert based on a 17th-century recipe for \"black tart stuff,\" which the eminent British food writer Elizabeth David praises in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1599218607/kqedorg-20\">An Omelette and a Glass of Wine\u003c/a> as \"rich and dark without the cloying and heavy qualities of mincemeat.\" She also recommends it as having \"a certain originality which provides a small surprise at the end of the meal.\"\u003c/p>\n\u003cp>Leafing through cookbooks heaped from shelves to floor, I can trace the roots of my own Black Tart to several recipes: David's 1969 recipe, itself a modern interpretation of Robert May's recipe from \u003cstrong>The Accomplisht Cook \u003c/strong>(1660); the Harvest Tart from the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0761145974/kqedorg-20\">The Silver Palate Cookbook\u003c/a> (1982); and the Winter Fruit Tart from the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580082602/kqedorg-20\">Bay Wolf Restaurant Cookbook\u003c/a> (2001). \u003c/p>\n\u003cp>Mostly, though, it came from messing around with the memories of all these things in a friend's kitchen on a raw, gray afternoon, when we both wanted something sweet to eat without having to leave the house. \u003c/p>\n\u003cp>What was on hand in the winter pantry? Dried fruit and nuts, candied fruit peel left over from holiday baking, and plenty of liquor, likewise left over from holiday parties. Thus, Black Tart, a lazy-day sort of dessert that will warm the kitchen and perfume the house with a deep medieval scent of winter at bay--a whiff of whiskey, a breath of ginger and cinnamon, a Mediterranean sparkle of fresh tangerine.\u003c/p>\n\u003cp>The dried fruits aren't poached so much as steeped. After a slow warming, they sit on the back of the stove for an hour or so, soaking up the wine and spices, swelling up soft and plump as they absorb nearly all the liquid. \u003c/p>\n\u003cp>A cookie-like tart dough, a little sweeter and richer than regular pie crust, works particularly well here. To make it, sift together two and a half cups of flour, a quarter cup sugar, and a half-teaspoon salt. Using a pastry blender, cut in 12 tablespoons (one and a half sticks, 6 oz) of chilled butter, until mixture looks sandy and flaky, like dry oatmeal. Then, instead of the usual ice water, moisten the flour with two egg yolks, one teaspoon vanilla, and three to four teaspoons of water to form a soft dough. Chill for several hours while the filling is cooking and cooling.\u003cbr>\n\u003cstrong>\u003cbr>\nBlack Tart\u003c/strong>\u003cbr>\nThis tastes best on the day it's made, but will last for several days if well wrapped. The recipe can also be used to made small individual-sized tarts. For the prettiest crust on small tarts, brush tart crust with milk and sprinkle with sugar before baking.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 large apple, peeled, cored, and diced\u003cbr>\n1 cup dried apricots, chopped\u003cbr>\n1 cup pitted prunes, chopped\u003cbr>\n1/2 cup raisins\u003cbr>\n2-3 tbsp candied orange peel\u003cbr>\n1 cup red wine OR 1/2 cup port and 1/2 cup water\u003cbr>\n1/4 cup whiskey or brandy\u003cbr>\n1/8 tsp EACH cinnamon, cardamon, nutmeg, and ginger\u003cbr>\nBig pinch of freshly ground pepper\u003cbr>\n1/2 cup brown sugar\u003cbr>\n1/2 cup white sugar, or to taste\u003cbr>\nZest and juice of 1 tangerine\u003cbr>\n1/2 cup toasted walnuts or almonds, chopped\u003cbr>\nDough for two-crust tart (see above)\u003cbr>\nWhipped cream for serving\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a heavy-bottomed pot, mix all filling ingredients except for walnuts. Warm over low heat, stirring occasionally, for 15 minutes. Turn off heat and let fruit absorb the rest of the liquid for an hour or so. \u003c/p>\n\u003cp>2. Divide the tart dough into two rounds and roll out. Line an 8-inch or 9-inch tart pan with first round. \u003c/p>\n\u003cp>3. Stir walnuts into filling. Cut remaining dough into 1-inch wide strips. Lay strips in a criss-cross lattice pattern to cover most of the filling. Cover entire tart with foil or waxed paper and chill in the fridge for an hour or so.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Preheat oven to 400 degrees F. Unwrap tart and bake until crust in golden brown and filling is bubbling, 30-35 minutes. Cool on a rack. Serve with whipped cream.\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/24/2011/01/black-tart500.jpg\" alt=\"Black Tart\" title=\"Black Tart\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21038\">\u003c/p>\n\u003cp>Oh, you modern Americans, what is wrong with you? Why do you recoil, as if from a snake, from the very muttered hint of mincemeat? \u003ca href=\"http://www.npr.org/2011/01/02/132477830/cupcakes-are-dead-long-live-the-pie\">Pie may be sneaking back into the spotlight\u003c/a>, weary of being upstaged by all those pink cupcakes beehived with frosting, but still, you could look far and wide here and find nary a scrap of mince on our menus. \u003c/p>\n\u003cp>Once, mincemeat was our heritage, our honor guard, the leading light of American pie fillings. It was exalted at holiday time but consumed with gusto year-round, at Automats and church suppers, carried on Formica trays through cafeterias and paraded on gold-rimmed china in the dining rooms of downtown hotels. \u003c/p>\n\u003cp>The history was, of course, a British one, but the legacy of the dense, sweet-spiced, citrusy-raisiny-almondy filling stretches back at least a handful of centuries, when the line between sweet and savory was a much more porous one. Originally, mincemeat was made with both beef and beef fat, added to a rich mixture of dried fruits, spices, candied citrus peels, and almonds, preserved with a hefty dose of spirits. Over the years, the meat receded, although the fat (typically suet, the particularly pure fat taken from around the kidneys) remained, to give an unmistakable richness to the mixture. \u003c/p>\n\u003cp>You may think you'd hate it—\u003cem>prunes? suet?\u003c/em>—but not so. This holiday season I passed around many of these tarts, filled with Delia Smith's unbeatable recipe for \u003ca href=\"http://www.deliaonline.com/recipes/cuisine/european/english/christmas-easy-home-made-christmas-mincemeat.html\">Homemade Christmas Mincemeat\u003c/a>. Served up small and warm, in the late, lowering afternoon with a cup of steaming tea or after dinner with a glass of port, naught but lard-and-butter crust crumbs came back on the plate. (A word of advice, though: halve Delia's recipe, and you'll still have more than enough mincemeat to feed everyone you know.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But now that the indulgence of the holidays has passed, mincemeat might be a tougher sell. Enter \u003cstrong>Black Tart,\u003c/strong> a lovely winter dessert based on a 17th-century recipe for \"black tart stuff,\" which the eminent British food writer Elizabeth David praises in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1599218607/kqedorg-20\">An Omelette and a Glass of Wine\u003c/a> as \"rich and dark without the cloying and heavy qualities of mincemeat.\" She also recommends it as having \"a certain originality which provides a small surprise at the end of the meal.\"\u003c/p>\n\u003cp>Leafing through cookbooks heaped from shelves to floor, I can trace the roots of my own Black Tart to several recipes: David's 1969 recipe, itself a modern interpretation of Robert May's recipe from \u003cstrong>The Accomplisht Cook \u003c/strong>(1660); the Harvest Tart from the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0761145974/kqedorg-20\">The Silver Palate Cookbook\u003c/a> (1982); and the Winter Fruit Tart from the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580082602/kqedorg-20\">Bay Wolf Restaurant Cookbook\u003c/a> (2001). \u003c/p>\n\u003cp>Mostly, though, it came from messing around with the memories of all these things in a friend's kitchen on a raw, gray afternoon, when we both wanted something sweet to eat without having to leave the house. \u003c/p>\n\u003cp>What was on hand in the winter pantry? Dried fruit and nuts, candied fruit peel left over from holiday baking, and plenty of liquor, likewise left over from holiday parties. Thus, Black Tart, a lazy-day sort of dessert that will warm the kitchen and perfume the house with a deep medieval scent of winter at bay--a whiff of whiskey, a breath of ginger and cinnamon, a Mediterranean sparkle of fresh tangerine.\u003c/p>\n\u003cp>The dried fruits aren't poached so much as steeped. After a slow warming, they sit on the back of the stove for an hour or so, soaking up the wine and spices, swelling up soft and plump as they absorb nearly all the liquid. \u003c/p>\n\u003cp>A cookie-like tart dough, a little sweeter and richer than regular pie crust, works particularly well here. To make it, sift together two and a half cups of flour, a quarter cup sugar, and a half-teaspoon salt. Using a pastry blender, cut in 12 tablespoons (one and a half sticks, 6 oz) of chilled butter, until mixture looks sandy and flaky, like dry oatmeal. Then, instead of the usual ice water, moisten the flour with two egg yolks, one teaspoon vanilla, and three to four teaspoons of water to form a soft dough. Chill for several hours while the filling is cooking and cooling.\u003cbr>\n\u003cstrong>\u003cbr>\nBlack Tart\u003c/strong>\u003cbr>\nThis tastes best on the day it's made, but will last for several days if well wrapped. The recipe can also be used to made small individual-sized tarts. For the prettiest crust on small tarts, brush tart crust with milk and sprinkle with sugar before baking.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 large apple, peeled, cored, and diced\u003cbr>\n1 cup dried apricots, chopped\u003cbr>\n1 cup pitted prunes, chopped\u003cbr>\n1/2 cup raisins\u003cbr>\n2-3 tbsp candied orange peel\u003cbr>\n1 cup red wine OR 1/2 cup port and 1/2 cup water\u003cbr>\n1/4 cup whiskey or brandy\u003cbr>\n1/8 tsp EACH cinnamon, cardamon, nutmeg, and ginger\u003cbr>\nBig pinch of freshly ground pepper\u003cbr>\n1/2 cup brown sugar\u003cbr>\n1/2 cup white sugar, or to taste\u003cbr>\nZest and juice of 1 tangerine\u003cbr>\n1/2 cup toasted walnuts or almonds, chopped\u003cbr>\nDough for two-crust tart (see above)\u003cbr>\nWhipped cream for serving\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a heavy-bottomed pot, mix all filling ingredients except for walnuts. Warm over low heat, stirring occasionally, for 15 minutes. Turn off heat and let fruit absorb the rest of the liquid for an hour or so. \u003c/p>\n\u003cp>2. Divide the tart dough into two rounds and roll out. Line an 8-inch or 9-inch tart pan with first round. \u003c/p>\n\u003cp>3. Stir walnuts into filling. Cut remaining dough into 1-inch wide strips. Lay strips in a criss-cross lattice pattern to cover most of the filling. Cover entire tart with foil or waxed paper and chill in the fridge for an hour or so.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Preheat oven to 400 degrees F. Unwrap tart and bake until crust in golden brown and filling is bubbling, 30-35 minutes. Cool on a rack. Serve with whipped cream.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cochon Butcher, New Orleans",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/butcher-quad-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/butcher-quad-1.jpg\" alt=\"Cochon Butcher, New Orleans\" title=\"Cochon Butcher, New Orleans\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20943\">\u003c/a>\u003cbr>\n\u003cem>Cochon Butcher (New Orleans)\u003c/em>\u003c/p>\n\u003cp>Suspended above the deli counter of \u003ca href=\"http://www.cochonbutcher.com/\">Cochon Butcher\u003c/a> runs a long meat locker filled with pink plump sausage links dangling happily in temperature controlled, humidified bliss. On the walls, homage to the divine swine. In the deli case, rows of house-made sausages and salumi, butcher specials like andouille sausage, smoky spicy tasso ham, kurobuta bacon, boudin-stuffed quail, duck confit, and various cuts of beef, lamb, and of course, piggy piggy.\u003c/p>\n\u003cp>This was going to be a great lunch.\u003c/p>\n\u003cp>Chef \u003cstrong>Donald Link\u003c/strong>, of Nola's famous French-Southern bistro \u003ca href=\"http://www.herbsaint.com/\">Herbsaint\u003c/a> and the acclaimed Cajun-Southern restaurant \u003ca href=\"http://www.cochonrestaurant.com/\">Cochon\u003c/a>, opened Butcher in January 2009 with partner chefs \u003cstrong>Stephen Stryjewski\u003c/strong> and \u003cstrong>Warren Stephens\u003c/strong>. The casual 25-seat combo café/meat market is right next to Cochon, and together, they have made the Warehouse District quite the dining destination.\u003c/p>\n\u003cp>All the sandwiches are made with house-cured meats -– it reminded me of the \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>, but with a distinct New Orleans style with heavenly freshly baked bread (light and white), bold spices, and rich flavors. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-10.jpg\" alt=\"Hot Boudin, Butcher, New Orleans\" title=\"Hot Boudin, Butcher, New Orleans\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20938\">\u003c/a>\u003cbr>\n\u003cem>Hot Boudin\u003c/em> \u003c/p>\n\u003cp>To start, we sampled the \u003cstrong>Hot Boudin\u003c/strong> -– a Cajun classic. Rice is mixed in with the pork before it is all stuffed into the casing (back in the day, this was the poor man's sausage and adding the rice filler was a way to stretch the meat). The hearty boudin is served with sweet-tart crunchy pickles and spicy whole-grain mustard, both great for cutting the richness of the dish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-12.jpg\" alt=\"Cochon Muffaletta \" title=\"Cochon Muffaletta \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20940\">\u003c/a>\u003cbr>\n\u003cem>Cochon Muffaletta \u003c/em>\u003c/p>\n\u003cp>Another NOLA classic, we had to try the \u003cstrong>Cochon Muffaletta\u003c/strong> (pronounced \u003cem>muff-a-lotta\u003c/em>). There are a few hallmarks of a great Muffaletta. Soft, pillowy bread, round as an oversized whoopee cushion, and sprinkled with sesame seeds; deli meats piled high; and olive salad. Cochon's version hits the spot with quality house-made meats, provolone, pickled peppers, and a finely minced olive salad, whose olive oil-red wine vinegar dressing has soaked nicely into the bread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-11.jpg\" alt=\"Duck Pastrami Slider \" title=\"Duck Pastrami Slider \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20939\">\u003c/a>\u003cbr>\n\u003cem>Duck Pastrami Slider \u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Duck Pastrami Slider\u003c/strong> sure didn't look like any slider I've seen before…and the duck didn't taste too much like duck, but what's in a name? This was a tasty pastrami sandwich cut into cute little triangles. I do wish the duck was a bit duckier, but no matter, the creamy gruyere cheese sauce and butter-grilled white Pullman bread made up for it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-14.jpg\" alt=\"Pork Belly on White with Mint + Cucumber\" title=\"Pork Belly on White with Mint + Cucumber\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20941\">\u003c/a>\u003cbr>\n\u003cem>Pork Belly on White with Mint + Cucumber\u003c/em>\u003c/p>\n\u003cp>I'm a sucker for pork belly, so I just couldn't resist trying this. Shockingly, it was my least favorite sandwich. Maybe I'm just spoiled with all the excellent pork belly I've found in SF? The \u003cstrong>Pork Belly on White\u003c/strong> fell a bit flat for me. No crispy bits. Perhaps not enough salt? The simplicity of the sliced white bread I could appreciate (like an amped up tea sandwich), and the mint, pickled cucumber, and chili-lime aioli were bright accompaniments, but the star of the show fell short. Those homemade kettle chips though. I could eat them forever. Not a trace of grease and a crunch you can hear round the world.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-16.jpg\" alt=\"BBQ Pork 'Carolina Style' and Cole Slaw with Potato Salad\" title=\"BBQ Pork 'Carolina Style' and Cole Slaw with Potato Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20942\">\u003c/a>\u003cbr>\n\u003cem>BBQ Pork 'Carolina Style' and Cole Slaw with Potato Salad\u003c/em>\u003c/p>\n\u003cp>Now, my favorite of the bunch, the \u003cstrong>BBQ Pork\u003c/strong> sandwich, lit up the room like a shower of Mardi Gras beads. A generous heap of smoky \u003cstrong>Carolina-style Pulled BBQ Pork\u003c/strong>, topped with a generous heap of fresh \u003cstrong>Cole Slaw\u003c/strong> (that is thankfully, not drowning in mayo for once), all piled on top of that airy, soft-crumb bread I've fallen in love with here in the Big Easy. The most remarkable thing about this BBQ pork sandwich is that it is served without a drop of BBQ sauce. Instead, the meat is dressed in a vinegar sauce that gives it a mouth-watering tang. Pardon my French, but this is one tasty, juicy mofo. Also of note, the \u003cstrong>Potato Salad\u003c/strong> earns its keep here. Creamy and chunky, with lots of whole-grain mustard cutting it so it doesn't feel too heavy. Ooh child, this order is a whole lotta lovin' on a plate. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-7.jpg\" alt=\"Bacon Praline \" title=\"Bacon Praline \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20937\">\u003c/a>\u003cbr>\n\u003cem>Bacon Praline \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bacon Pralines\u003c/strong> officially tipped this meal from decadent to obscene. Instead of studding the buttery brown sugar and cream praline with the traditional pecans, Butcher's heart attack version uses chewy bits of thick slab bacon. The homemade batches of these \u003cem>PRAH-leens\u003c/em> (as my Southern gentleman of a host kindly pointed out, I've been saying it all wrong my whole life) routinely sell out. We were lucky to get our paws on some, still warm from the oven. I expected them to be more brittle, like toffee, but the consistency of real southern pralines is soft, like fudge. If you're the type who loves dipping your bacon in maple syrup, this is your kind of candy. \u003c/p>\n\u003cp>It was refreshing to see a different regional take on artisanal homemade charcuterie. \u003cstrong>Cochon Butcher\u003c/strong> has a special thing going, with a style and personality all its own. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cochonbutcher.com/\">Cochon Butcher\u003c/a>\u003cbr>\n930 Tchoupitoulas St\u003cbr>\nNew Orleans, LA 70130\u003cbr>\n(504) 588-7675\u003c/p>\n\n",
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"excerpt": "New Orleans takes its swine seriously. Lunch at Cochon Butcher means no shortage of homemade charcuterie and specialty meats, from a classic Muffaletta, to a Pulled BBQ Pork stunner, to Bacon Pralines. ",
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"description": "New Orleans takes its swine seriously. Lunch at Cochon Butcher means no shortage of homemade charcuterie and specialty meats, from a classic Muffaletta, to a Pulled BBQ Pork stunner, to Bacon Pralines. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/butcher-quad-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/butcher-quad-1.jpg\" alt=\"Cochon Butcher, New Orleans\" title=\"Cochon Butcher, New Orleans\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20943\">\u003c/a>\u003cbr>\n\u003cem>Cochon Butcher (New Orleans)\u003c/em>\u003c/p>\n\u003cp>Suspended above the deli counter of \u003ca href=\"http://www.cochonbutcher.com/\">Cochon Butcher\u003c/a> runs a long meat locker filled with pink plump sausage links dangling happily in temperature controlled, humidified bliss. On the walls, homage to the divine swine. In the deli case, rows of house-made sausages and salumi, butcher specials like andouille sausage, smoky spicy tasso ham, kurobuta bacon, boudin-stuffed quail, duck confit, and various cuts of beef, lamb, and of course, piggy piggy.\u003c/p>\n\u003cp>This was going to be a great lunch.\u003c/p>\n\u003cp>Chef \u003cstrong>Donald Link\u003c/strong>, of Nola's famous French-Southern bistro \u003ca href=\"http://www.herbsaint.com/\">Herbsaint\u003c/a> and the acclaimed Cajun-Southern restaurant \u003ca href=\"http://www.cochonrestaurant.com/\">Cochon\u003c/a>, opened Butcher in January 2009 with partner chefs \u003cstrong>Stephen Stryjewski\u003c/strong> and \u003cstrong>Warren Stephens\u003c/strong>. The casual 25-seat combo café/meat market is right next to Cochon, and together, they have made the Warehouse District quite the dining destination.\u003c/p>\n\u003cp>All the sandwiches are made with house-cured meats -– it reminded me of the \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>, but with a distinct New Orleans style with heavenly freshly baked bread (light and white), bold spices, and rich flavors. \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/24/2011/01/2011_01_cochon_butcher-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-10.jpg\" alt=\"Hot Boudin, Butcher, New Orleans\" title=\"Hot Boudin, Butcher, New Orleans\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20938\">\u003c/a>\u003cbr>\n\u003cem>Hot Boudin\u003c/em> \u003c/p>\n\u003cp>To start, we sampled the \u003cstrong>Hot Boudin\u003c/strong> -– a Cajun classic. Rice is mixed in with the pork before it is all stuffed into the casing (back in the day, this was the poor man's sausage and adding the rice filler was a way to stretch the meat). The hearty boudin is served with sweet-tart crunchy pickles and spicy whole-grain mustard, both great for cutting the richness of the dish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-12.jpg\" alt=\"Cochon Muffaletta \" title=\"Cochon Muffaletta \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20940\">\u003c/a>\u003cbr>\n\u003cem>Cochon Muffaletta \u003c/em>\u003c/p>\n\u003cp>Another NOLA classic, we had to try the \u003cstrong>Cochon Muffaletta\u003c/strong> (pronounced \u003cem>muff-a-lotta\u003c/em>). There are a few hallmarks of a great Muffaletta. Soft, pillowy bread, round as an oversized whoopee cushion, and sprinkled with sesame seeds; deli meats piled high; and olive salad. Cochon's version hits the spot with quality house-made meats, provolone, pickled peppers, and a finely minced olive salad, whose olive oil-red wine vinegar dressing has soaked nicely into the bread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-11.jpg\" alt=\"Duck Pastrami Slider \" title=\"Duck Pastrami Slider \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20939\">\u003c/a>\u003cbr>\n\u003cem>Duck Pastrami Slider \u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Duck Pastrami Slider\u003c/strong> sure didn't look like any slider I've seen before…and the duck didn't taste too much like duck, but what's in a name? This was a tasty pastrami sandwich cut into cute little triangles. I do wish the duck was a bit duckier, but no matter, the creamy gruyere cheese sauce and butter-grilled white Pullman bread made up for it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-14.jpg\" alt=\"Pork Belly on White with Mint + Cucumber\" title=\"Pork Belly on White with Mint + Cucumber\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20941\">\u003c/a>\u003cbr>\n\u003cem>Pork Belly on White with Mint + Cucumber\u003c/em>\u003c/p>\n\u003cp>I'm a sucker for pork belly, so I just couldn't resist trying this. Shockingly, it was my least favorite sandwich. Maybe I'm just spoiled with all the excellent pork belly I've found in SF? The \u003cstrong>Pork Belly on White\u003c/strong> fell a bit flat for me. No crispy bits. Perhaps not enough salt? The simplicity of the sliced white bread I could appreciate (like an amped up tea sandwich), and the mint, pickled cucumber, and chili-lime aioli were bright accompaniments, but the star of the show fell short. Those homemade kettle chips though. I could eat them forever. Not a trace of grease and a crunch you can hear round the world.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-16.jpg\" alt=\"BBQ Pork 'Carolina Style' and Cole Slaw with Potato Salad\" title=\"BBQ Pork 'Carolina Style' and Cole Slaw with Potato Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20942\">\u003c/a>\u003cbr>\n\u003cem>BBQ Pork 'Carolina Style' and Cole Slaw with Potato Salad\u003c/em>\u003c/p>\n\u003cp>Now, my favorite of the bunch, the \u003cstrong>BBQ Pork\u003c/strong> sandwich, lit up the room like a shower of Mardi Gras beads. A generous heap of smoky \u003cstrong>Carolina-style Pulled BBQ Pork\u003c/strong>, topped with a generous heap of fresh \u003cstrong>Cole Slaw\u003c/strong> (that is thankfully, not drowning in mayo for once), all piled on top of that airy, soft-crumb bread I've fallen in love with here in the Big Easy. The most remarkable thing about this BBQ pork sandwich is that it is served without a drop of BBQ sauce. Instead, the meat is dressed in a vinegar sauce that gives it a mouth-watering tang. Pardon my French, but this is one tasty, juicy mofo. Also of note, the \u003cstrong>Potato Salad\u003c/strong> earns its keep here. Creamy and chunky, with lots of whole-grain mustard cutting it so it doesn't feel too heavy. Ooh child, this order is a whole lotta lovin' on a plate. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-7.jpg\" alt=\"Bacon Praline \" title=\"Bacon Praline \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20937\">\u003c/a>\u003cbr>\n\u003cem>Bacon Praline \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bacon Pralines\u003c/strong> officially tipped this meal from decadent to obscene. Instead of studding the buttery brown sugar and cream praline with the traditional pecans, Butcher's heart attack version uses chewy bits of thick slab bacon. The homemade batches of these \u003cem>PRAH-leens\u003c/em> (as my Southern gentleman of a host kindly pointed out, I've been saying it all wrong my whole life) routinely sell out. We were lucky to get our paws on some, still warm from the oven. I expected them to be more brittle, like toffee, but the consistency of real southern pralines is soft, like fudge. If you're the type who loves dipping your bacon in maple syrup, this is your kind of candy. \u003c/p>\n\u003cp>It was refreshing to see a different regional take on artisanal homemade charcuterie. \u003cstrong>Cochon Butcher\u003c/strong> has a special thing going, with a style and personality all its own. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cochonbutcher.com/\">Cochon Butcher\u003c/a>\u003cbr>\n930 Tchoupitoulas St\u003cbr>\nNew Orleans, LA 70130\u003cbr>\n(504) 588-7675\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Nibblers Eatery: A Deep East Bay Oasis",
"title": "Nibblers Eatery: A Deep East Bay Oasis",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheeses500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheeses500.jpg\" alt=\"Nibblers Cheese Plate\" title=\"Nibblers Cheese Plate\" width=\"500\" height=\"333\" class=\"size-full wp-image-20912\">\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When you think of artisan cheese, fine wine, and a diverse, sustainable menu, most people don't think of Pleasant Hill, a small city nestled between Concord and Walnut Creek. Pleasant Hill isn't known for its exotic food culture, so the few gems that are hidden within the town's borders are not only rare, but well hidden. Locals know the game, though. They know about \u003ca href=\"http://nibblerseatery.com/\" title=\"Nibblers Eatery\">Nibblers Eatery\u003c/a>.\u003c/p>\n\u003cp>While the name doesn't exactly evoke visions of decadent cheese plates, locally grown produce, or handcrafted chocolate desserts, that's what you'll find on the menu at Nibblers. With a constantly changing cast of dishes, the offerings at Nibblers are not your run-of-the-mill Contra Costa County fare. Guests will be tempted by the large selection of small plates -- indeed they make up \u003ca href=\"http://nibblerseatery.com/documents/Dinner2010.53.pdf\" title=\"Nibblers Menu\">the entire menu\u003c/a> -- all developed by owner and Chef de Cuisine Daniel Clayton. Clayton's background is diverse, with stints at \u003ca href=\"http://www.ciachef.edu/california/\" title=\"CIA Cooking School\">Culinary Institute of America's Graystone campus\u003c/a> and \u003ca href=\"http://www.larkcreek.com/\" title=\"Lark Creek Restaurant\">Lark Creek\u003c/a> restaurant in Walnut Creek. Passionate about fresh, seasonal foods, he brought those values home when he opened Nibblers with his life partner (and Nibblers pâtissier) Trace Leighton. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20913\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fritters500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fritters500.jpg\" alt=\"Fritters\" title=\"Fritters\" width=\"500\" height=\"333\" class=\"size-full wp-image-20913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nibblers' Fritters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With a creative small-plate menu that rotates monthly, Daniel and Trace keep diners on their toes with a host of new things to try. Here's a sampling of their \u003cstrong>January dinner plates\u003c/strong>:\u003c/p>\n\u003cul>\n\u003cli>Crispy duck confit & fuyu persimmon salad -- baby lettuces, Indonesian long pepper, sundried cherry vinaigrette\u003c/li>\n\u003cli>Butternut squash risotto cake -- romaine chiffonade, sweet pepper aïoli\u003c/li>\n\u003cli>Pan fried Iacopi brussels sprouts -- roasted shallots, sunchokes, farm egg, aged sherry vinegar\u003c/li>\n\u003cli>Prosciutto wrapped Knoll kadota figss -- Shaft blue cheese, pedro ximenez glaze\u003c/li>\n\u003cli>Skillet fried Peruvian Lantern scallops -- Buddha's hand julienne, baby fennel, maitake mushrooms, citron emulsion\u003c/li>\n\u003cli>Frog Hollow warren pear flat bread -- Sonoma goat cheese, pignoli, Buddha’s hand zest\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20914\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sliders500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sliders500.jpg\" alt=\"Sliders\" title=\"Sliders\" width=\"500\" height=\"333\" class=\"size-full wp-image-20914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliders\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Besides the dinner offerings, Nibblers' cheese selection is enough of a reason to make the trek out to Pleasant Hill. Just a few of my favorites off their recent \u003cstrong>cheese menu\u003c/strong>:\u003c/p>\n\u003cul>\n\u003cli>Achadinha capricious, portuguese style olive oil rubbed goat cheese \u003c/li>\n\u003cli>Azienda tetilla, galician semi-soft cheese with sweet milk flavors \u003c/li>\n\u003cli>Cypress Grove truffle tremor, triple créme goat with flecks of truffle \u003c/li>\n\u003cli>Matias torta la serena, buttery sheeps milk cheese with complex nutty flavor\u003c/li>\n\u003cli>Synnøve gudbrandsdalsost, norwegian caramelized goat's whey cheese\u003c/li>\n\u003c/ul>\n\u003cp>For those inclined to imbibe, I recommend taking a close look at the Nibblers beer and wine list. As one of the premier wine bars in the far East Bay, Daniel and Trace are known for stocking notable yet short-run vintages that will intrigue, possibly even educate, the most learned San Francisco wine snob.\u003c/p>\n\u003cp>Overall, Nibblers is a gem in the otherwise drab culinary culture of the deep East Bay. There are only a handful of fine restaurants east of the Caldecott, and Nibblers is definitely one of them. Perhaps, though, the Nibblers can best be described by their mission statement:\u003c/p>\n\u003cp>\u003cstrong>Why small plates?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>Small circles of friends & family. Small communities in big cities. Small family owned farms. Small artisan dairies & bakeries. Small neighborhoods. Small, intimate restaurants. And many, many small plates of irresistible food.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20922\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/satay500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/satay500.jpg\" alt=\"Satay\" title=\"Satay\" width=\"500\" height=\"333\" class=\"size-full wp-image-20922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Satay\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Creamy Red Kuri Squash Shooters from Nibblers Eatery & Wine Bar\u003c/strong>\u003cbr>\n\u003cem>Recipe provided by Daniel Clayton and Tracy Leighton\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium \u003ca href=\"http://www.latartinegourmande.com/2008/11/05/red-kuri-squash-gratin/\" title=\"Red Kuri Squash\">red kuri squash\u003c/a>, rinsed, quartered, seeded\u003cbr>\n2 T butter\u003cbr>\n1/2 medium onion, diced fine\u003cbr>\n1 carrot, peeled and diced fine\u003cbr>\n2 celery stalks, diced fine\u003cbr>\n1 bay leaf\u003cbr>\n1 cup whole milk\u003cbr>\n1/2 cup cream\u003cbr>\n1/2 tsp nutmeg, freshly grated\u003cbr>\nPinch white pepper\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Fill a 5 quart pot halfway with cool water. Heat to simmer. \u003c/p>\n\u003cp>2. Add quartered squash and cook on medium high heat for 5 minutes to blanch. Remove squash to cool and reserve blanching liquid.\u003c/p>\n\u003cp>3. In medium pot, melt butter and add onion, carrot, celery, and bay leaf. Cook until onion is translucent, stirring occasionally. \u003c/p>\n\u003cp>4. Meanwhile, scoop or cut squash out of skin. \u003c/p>\n\u003cp>5. When vegetables are soft, remove bay leaf, add squash and stir. Add 1/2 cup blanching liquid to squash and stir until moisture is evaporated. Repeat this several times, until squash is mostly melted.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Add another 1 1/2 cups blanching liquid and stir in completely. Add milk and cream and mix. Add nutmeg and white pepper. Bring to a boil and then remove from heat. Puree mixture with immersion blender or run 2 cups at a time through food processor. Press through a fine strainer, return to pot, adjust seasoning, and heat to serve in tall, warm shot glasses. \u003c/p>\n\n",
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"excerpt": "While the Pleasant Hill area doesn't exactly evoke visions of decadent cheese plates, fine wines, locally grown produce, or handcrafted chocolate desserts, that's what you'll find on the menu at Nibblers. ",
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"description": "While the Pleasant Hill area doesn't exactly evoke visions of decadent cheese plates, fine wines, locally grown produce, or handcrafted chocolate desserts, that's what you'll find on the menu at Nibblers. ",
"title": "Nibblers Eatery: A Deep East Bay Oasis | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheeses500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheeses500.jpg\" alt=\"Nibblers Cheese Plate\" title=\"Nibblers Cheese Plate\" width=\"500\" height=\"333\" class=\"size-full wp-image-20912\">\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When you think of artisan cheese, fine wine, and a diverse, sustainable menu, most people don't think of Pleasant Hill, a small city nestled between Concord and Walnut Creek. Pleasant Hill isn't known for its exotic food culture, so the few gems that are hidden within the town's borders are not only rare, but well hidden. Locals know the game, though. They know about \u003ca href=\"http://nibblerseatery.com/\" title=\"Nibblers Eatery\">Nibblers Eatery\u003c/a>.\u003c/p>\n\u003cp>While the name doesn't exactly evoke visions of decadent cheese plates, locally grown produce, or handcrafted chocolate desserts, that's what you'll find on the menu at Nibblers. With a constantly changing cast of dishes, the offerings at Nibblers are not your run-of-the-mill Contra Costa County fare. Guests will be tempted by the large selection of small plates -- indeed they make up \u003ca href=\"http://nibblerseatery.com/documents/Dinner2010.53.pdf\" title=\"Nibblers Menu\">the entire menu\u003c/a> -- all developed by owner and Chef de Cuisine Daniel Clayton. Clayton's background is diverse, with stints at \u003ca href=\"http://www.ciachef.edu/california/\" title=\"CIA Cooking School\">Culinary Institute of America's Graystone campus\u003c/a> and \u003ca href=\"http://www.larkcreek.com/\" title=\"Lark Creek Restaurant\">Lark Creek\u003c/a> restaurant in Walnut Creek. Passionate about fresh, seasonal foods, he brought those values home when he opened Nibblers with his life partner (and Nibblers pâtissier) Trace Leighton. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20913\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fritters500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fritters500.jpg\" alt=\"Fritters\" title=\"Fritters\" width=\"500\" height=\"333\" class=\"size-full wp-image-20913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nibblers' Fritters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With a creative small-plate menu that rotates monthly, Daniel and Trace keep diners on their toes with a host of new things to try. Here's a sampling of their \u003cstrong>January dinner plates\u003c/strong>:\u003c/p>\n\u003cul>\n\u003cli>Crispy duck confit & fuyu persimmon salad -- baby lettuces, Indonesian long pepper, sundried cherry vinaigrette\u003c/li>\n\u003cli>Butternut squash risotto cake -- romaine chiffonade, sweet pepper aïoli\u003c/li>\n\u003cli>Pan fried Iacopi brussels sprouts -- roasted shallots, sunchokes, farm egg, aged sherry vinegar\u003c/li>\n\u003cli>Prosciutto wrapped Knoll kadota figss -- Shaft blue cheese, pedro ximenez glaze\u003c/li>\n\u003cli>Skillet fried Peruvian Lantern scallops -- Buddha's hand julienne, baby fennel, maitake mushrooms, citron emulsion\u003c/li>\n\u003cli>Frog Hollow warren pear flat bread -- Sonoma goat cheese, pignoli, Buddha’s hand zest\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20914\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sliders500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sliders500.jpg\" alt=\"Sliders\" title=\"Sliders\" width=\"500\" height=\"333\" class=\"size-full wp-image-20914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliders\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Besides the dinner offerings, Nibblers' cheese selection is enough of a reason to make the trek out to Pleasant Hill. Just a few of my favorites off their recent \u003cstrong>cheese menu\u003c/strong>:\u003c/p>\n\u003cul>\n\u003cli>Achadinha capricious, portuguese style olive oil rubbed goat cheese \u003c/li>\n\u003cli>Azienda tetilla, galician semi-soft cheese with sweet milk flavors \u003c/li>\n\u003cli>Cypress Grove truffle tremor, triple créme goat with flecks of truffle \u003c/li>\n\u003cli>Matias torta la serena, buttery sheeps milk cheese with complex nutty flavor\u003c/li>\n\u003cli>Synnøve gudbrandsdalsost, norwegian caramelized goat's whey cheese\u003c/li>\n\u003c/ul>\n\u003cp>For those inclined to imbibe, I recommend taking a close look at the Nibblers beer and wine list. As one of the premier wine bars in the far East Bay, Daniel and Trace are known for stocking notable yet short-run vintages that will intrigue, possibly even educate, the most learned San Francisco wine snob.\u003c/p>\n\u003cp>Overall, Nibblers is a gem in the otherwise drab culinary culture of the deep East Bay. There are only a handful of fine restaurants east of the Caldecott, and Nibblers is definitely one of them. Perhaps, though, the Nibblers can best be described by their mission statement:\u003c/p>\n\u003cp>\u003cstrong>Why small plates?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>Small circles of friends & family. Small communities in big cities. Small family owned farms. Small artisan dairies & bakeries. Small neighborhoods. Small, intimate restaurants. And many, many small plates of irresistible food.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20922\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/satay500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/satay500.jpg\" alt=\"Satay\" title=\"Satay\" width=\"500\" height=\"333\" class=\"size-full wp-image-20922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Satay\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Creamy Red Kuri Squash Shooters from Nibblers Eatery & Wine Bar\u003c/strong>\u003cbr>\n\u003cem>Recipe provided by Daniel Clayton and Tracy Leighton\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium \u003ca href=\"http://www.latartinegourmande.com/2008/11/05/red-kuri-squash-gratin/\" title=\"Red Kuri Squash\">red kuri squash\u003c/a>, rinsed, quartered, seeded\u003cbr>\n2 T butter\u003cbr>\n1/2 medium onion, diced fine\u003cbr>\n1 carrot, peeled and diced fine\u003cbr>\n2 celery stalks, diced fine\u003cbr>\n1 bay leaf\u003cbr>\n1 cup whole milk\u003cbr>\n1/2 cup cream\u003cbr>\n1/2 tsp nutmeg, freshly grated\u003cbr>\nPinch white pepper\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Fill a 5 quart pot halfway with cool water. Heat to simmer. \u003c/p>\n\u003cp>2. Add quartered squash and cook on medium high heat for 5 minutes to blanch. Remove squash to cool and reserve blanching liquid.\u003c/p>\n\u003cp>3. In medium pot, melt butter and add onion, carrot, celery, and bay leaf. Cook until onion is translucent, stirring occasionally. \u003c/p>\n\u003cp>4. Meanwhile, scoop or cut squash out of skin. \u003c/p>\n\u003cp>5. When vegetables are soft, remove bay leaf, add squash and stir. Add 1/2 cup blanching liquid to squash and stir until moisture is evaporated. Repeat this several times, until squash is mostly melted.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Add another 1 1/2 cups blanching liquid and stir in completely. Add milk and cream and mix. Add nutmeg and white pepper. Bring to a boil and then remove from heat. Puree mixture with immersion blender or run 2 cups at a time through food processor. Press through a fine strainer, return to pot, adjust seasoning, and heat to serve in tall, warm shot glasses. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Year's Resolutions: Eat Well, Cook Better, Do Good",
"title": "New Year's Resolutions: Eat Well, Cook Better, Do Good",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>One of the things that makes the Bay Area such an irresistibly lovely place to live is that, by and large, we're a buoyant lot. Let those on the other coast stomp slushily to the treadmill this morning to suffer for all their bacon-and-eggnog holiday excess. We'll be out here in the Pacific sunshine, picking Meyer lemons to squeeze into our green tea and visualizing abundance--not necessarily around our midriffs, but in our lives and others'. \u003c/p>\n\u003cp>Too often, it seems, gastronomic New Year's resolutions are all about \"don'ts\"--\u003cem>don't\u003c/em> love the deep-dish at \u003ca href=\"http://www.littlestarpizza.com\">Little Star\u003c/a> or the bacon cheeseburger at \u003ca href=\"http://www.marlowesf.com\">Marlowe\u003c/a> so much; \u003cem>don't\u003c/em> demolish half a loaf of \u003ca href=\"http://www.outerlandssf.com\">Outerlands'\u003c/a> bread in one sitting unless you've walked from Russian Hill and back to get it; \u003cem>don't\u003c/em> spend more at \u003ca href=\"http://www.bluebottlecoffee.net\">Blue Bottle\u003c/a> than you put in your savings account every month. \u003c/p>\n\u003cp>Instead of focusing on cutting things out (like the freebie salumi at \u003ca href=\"http://www.dopoadesso.com\">Adesso's\u003c/a> twice-daily aperitivi hour or the chocolate egg creams at \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/sidekick_cowgirl_creamery_ferry_building.php\">Sidekick\u003c/a> in the Ferry Building, to name just a few of my own local pleasures) this year, why not focus on adding things in? Things that are fun, things that last, things that do good for your community and for the beautiful and winter-greened land we all call home.\u003c/p>\n\u003cp>\u003cstrong>This year, why not resolve to:\u003c/strong> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/murals-compost500.jpg\" alt=\"murals and compost\" title=\"murals and compost\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20853\">\u003cbr>\n\u003cem>Mural and compost at Free Farm\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Get Dirty, Grow Locally\u003c/strong>\u003c/p>\n\u003cp>A community garden plot is a great place to start, but why not share your labor and get to know your neighbors? Volunteer at one of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/02/urban-farming-getting-dirty-eating-local/\">numerous urban farms\u003c/a> that have sprung up around the Bay Area. Willing hands are always needed, especially in the cold, rainy, tomato-less months. And not all the jobs require heavy lifting or complete mobility; I've spend many afternoons poking seeds into flats, transplanting seedlings, and making signs. \u003c/p>\n\u003cp>Dig, dine, and dance! Sign up for the monthly newsletter from \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>. The country outpost of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Mission Pie\u003c/a>, this small farm is located down the coast in Davenport, just north of Santa Cruz. On the 3rd Saturday of each month, the ranch hosts a community workday, followed by a potluck supper and a barn dance with a caller. \u003c/p>\n\u003cp>A fun outing for families is Marin Organic's Monday afternoon \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/08/the-glean-team/\">Glean Team\u003c/a>. Each week, a different organic farm in Marin lets locals pick through their already-harvested fields for not-quite-as-pretty (but just as delicious) produce. The boxes of fresh, local veggies are distributed directly to schools in Marin. Afterward, gleaners can pick a round for themselves. (You'd be surprised what kids will eat when they've picked it themselves--especially if they've gotten good & muddy in the process.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/strawberry-jam500.jpg\" alt=\"strawberry jam\" title=\"strawberry jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20854\">\u003cbr>\n\u003cem>Strawberry Jam\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Can It, Brine It, Carve It\u003c/strong>\u003c/p>\n\u003cp>Would-be urban homesteaders have a lot of choices these days. Longing to swap out the Heinz's for your own homemade ketchup and pickles? Then the folks at \u003ca href=\"http://www.happygirlkitchen.com\">Happy Girl Kitchen\u003c/a> have a workshop for you. (And for the truly serious among you, there's \"Advanced Jam,\" prerequisite required.)\u003c/p>\n\u003cp>Charmed by winter's citrus, but afraid of ending up with sticky clementine soup or Meyer-lemon jello blocks? Put yourself in the knowledgeable hands of \u003ca href=\"http://www.junetaylorjams.com/events/events.htm\">June Taylor\u003c/a>, the British-born queen of marmalades. No one in the Bay Area takes fruit work as seriously (or finds it as fascinating) as Taylor does. At $200 per person, her small, hands-on classes are pricey, but her intelligent, carefully structured how-tos will forever take the guesswork out of your canning.\u003c/p>\n\u003cp>Prefer salami to jellies? The nose-to-tail classes in butchery and meat preservation at \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> will expose your sexy inner butcher. Get on their mailing list to sign up for a class; they sell out fast. (Classes are offered in both their Napa and their Hayes Valley locations.)\u003c/p>\n\u003cp>In Bernal Heights, \u003ca href=\"http://www.avedanos.com/classes.html\">Avedano's\u003c/a> offers monthly \"Butchery for Adults\" and \"Advanced Butchery\" classes, as well as classes in trussing, carving, and curing. \u003c/p>\n\u003cp>\u003cstrong>...Then Talk About It\u003c/strong>\u003c/p>\n\u003cp>What do we talk about when we talk about food? Everything from the eco-sustainability of small-scale meat production to the history of heirloom apples has become food for thought lately. If you're curious as to what the Bay Area's farmers, writers, makers and thinkers are thinking about, check out the calendars at \u003ca href=\"http://civileats.com/category/take-action/kitchen-table-talks-take-action/\">Kitchen Table Talks\u003c/a> and \u003ca href=\"http://www.18reasons.org\">18 Reasons\u003c/a>. Both offer an intriguing roster of thought-provoking events, talks, and panel discussions. \u003c/p>\n\u003cp>At \u003ca href=\"http://www.headlands.org/index.asp?flashok=true\">Headlands Center for the Arts\u003c/a>, performances, artists' presentations, and gallery talks are often preceded by a communal meal in the old mess hall. Sometimes, however, the meal itself is the event, as local or visiting artists and chefs come together to get inspired by the palette of the windswept, (supposedly) ghost-ridden landscape of the Marin Headlands, using mostly local and mostly organic produce, meats, and fish as their medium. Have more time than money? \u003ca href=\"http://www.headlands.org/article.asp?key=32\">Volunteers\u003c/a> are often needed to help in the kitchen, set up, serve, and clean up. \u003c/p>\n\u003cp>Elsewhere in Marin, the \u003ca href=\"http://www.malt.org/help/volunteer.php\">Marin Agricultural Land Trust (MALT)\u003c/a>, which works to preserve farmland in Marin while educating the public about conservation, is currently accepting volunteers for its two training sessions in January and February. The training will include trips to farmers, ranchers, and dairy farmers in the area. \u003c/p>\n\u003cp>\u003cstrong>...And Give Back\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The holidays may be over, but the need at local food banks, soup kitchens, and food pantries remains just as strong. Find out \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/26/your-quick-guide-to-holiday-volunteering-in-the-bay-area/\">when, where, and how to help\u003c/a>, now that the Thanksgiving-to-Christmas volunteer crush has subsided. \u003c/p>\n\n",
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"excerpt": "Get inspired to eat well, cook better, and give back to your communities with our New Year's guide to foodie resolutions. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One of the things that makes the Bay Area such an irresistibly lovely place to live is that, by and large, we're a buoyant lot. Let those on the other coast stomp slushily to the treadmill this morning to suffer for all their bacon-and-eggnog holiday excess. We'll be out here in the Pacific sunshine, picking Meyer lemons to squeeze into our green tea and visualizing abundance--not necessarily around our midriffs, but in our lives and others'. \u003c/p>\n\u003cp>Too often, it seems, gastronomic New Year's resolutions are all about \"don'ts\"--\u003cem>don't\u003c/em> love the deep-dish at \u003ca href=\"http://www.littlestarpizza.com\">Little Star\u003c/a> or the bacon cheeseburger at \u003ca href=\"http://www.marlowesf.com\">Marlowe\u003c/a> so much; \u003cem>don't\u003c/em> demolish half a loaf of \u003ca href=\"http://www.outerlandssf.com\">Outerlands'\u003c/a> bread in one sitting unless you've walked from Russian Hill and back to get it; \u003cem>don't\u003c/em> spend more at \u003ca href=\"http://www.bluebottlecoffee.net\">Blue Bottle\u003c/a> than you put in your savings account every month. \u003c/p>\n\u003cp>Instead of focusing on cutting things out (like the freebie salumi at \u003ca href=\"http://www.dopoadesso.com\">Adesso's\u003c/a> twice-daily aperitivi hour or the chocolate egg creams at \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/sidekick_cowgirl_creamery_ferry_building.php\">Sidekick\u003c/a> in the Ferry Building, to name just a few of my own local pleasures) this year, why not focus on adding things in? Things that are fun, things that last, things that do good for your community and for the beautiful and winter-greened land we all call home.\u003c/p>\n\u003cp>\u003cstrong>This year, why not resolve to:\u003c/strong> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/murals-compost500.jpg\" alt=\"murals and compost\" title=\"murals and compost\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20853\">\u003cbr>\n\u003cem>Mural and compost at Free Farm\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>Get Dirty, Grow Locally\u003c/strong>\u003c/p>\n\u003cp>A community garden plot is a great place to start, but why not share your labor and get to know your neighbors? Volunteer at one of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/02/urban-farming-getting-dirty-eating-local/\">numerous urban farms\u003c/a> that have sprung up around the Bay Area. Willing hands are always needed, especially in the cold, rainy, tomato-less months. And not all the jobs require heavy lifting or complete mobility; I've spend many afternoons poking seeds into flats, transplanting seedlings, and making signs. \u003c/p>\n\u003cp>Dig, dine, and dance! Sign up for the monthly newsletter from \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>. The country outpost of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Mission Pie\u003c/a>, this small farm is located down the coast in Davenport, just north of Santa Cruz. On the 3rd Saturday of each month, the ranch hosts a community workday, followed by a potluck supper and a barn dance with a caller. \u003c/p>\n\u003cp>A fun outing for families is Marin Organic's Monday afternoon \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/08/the-glean-team/\">Glean Team\u003c/a>. Each week, a different organic farm in Marin lets locals pick through their already-harvested fields for not-quite-as-pretty (but just as delicious) produce. The boxes of fresh, local veggies are distributed directly to schools in Marin. Afterward, gleaners can pick a round for themselves. (You'd be surprised what kids will eat when they've picked it themselves--especially if they've gotten good & muddy in the process.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/strawberry-jam500.jpg\" alt=\"strawberry jam\" title=\"strawberry jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20854\">\u003cbr>\n\u003cem>Strawberry Jam\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Can It, Brine It, Carve It\u003c/strong>\u003c/p>\n\u003cp>Would-be urban homesteaders have a lot of choices these days. Longing to swap out the Heinz's for your own homemade ketchup and pickles? Then the folks at \u003ca href=\"http://www.happygirlkitchen.com\">Happy Girl Kitchen\u003c/a> have a workshop for you. (And for the truly serious among you, there's \"Advanced Jam,\" prerequisite required.)\u003c/p>\n\u003cp>Charmed by winter's citrus, but afraid of ending up with sticky clementine soup or Meyer-lemon jello blocks? Put yourself in the knowledgeable hands of \u003ca href=\"http://www.junetaylorjams.com/events/events.htm\">June Taylor\u003c/a>, the British-born queen of marmalades. No one in the Bay Area takes fruit work as seriously (or finds it as fascinating) as Taylor does. At $200 per person, her small, hands-on classes are pricey, but her intelligent, carefully structured how-tos will forever take the guesswork out of your canning.\u003c/p>\n\u003cp>Prefer salami to jellies? The nose-to-tail classes in butchery and meat preservation at \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> will expose your sexy inner butcher. Get on their mailing list to sign up for a class; they sell out fast. (Classes are offered in both their Napa and their Hayes Valley locations.)\u003c/p>\n\u003cp>In Bernal Heights, \u003ca href=\"http://www.avedanos.com/classes.html\">Avedano's\u003c/a> offers monthly \"Butchery for Adults\" and \"Advanced Butchery\" classes, as well as classes in trussing, carving, and curing. \u003c/p>\n\u003cp>\u003cstrong>...Then Talk About It\u003c/strong>\u003c/p>\n\u003cp>What do we talk about when we talk about food? Everything from the eco-sustainability of small-scale meat production to the history of heirloom apples has become food for thought lately. If you're curious as to what the Bay Area's farmers, writers, makers and thinkers are thinking about, check out the calendars at \u003ca href=\"http://civileats.com/category/take-action/kitchen-table-talks-take-action/\">Kitchen Table Talks\u003c/a> and \u003ca href=\"http://www.18reasons.org\">18 Reasons\u003c/a>. Both offer an intriguing roster of thought-provoking events, talks, and panel discussions. \u003c/p>\n\u003cp>At \u003ca href=\"http://www.headlands.org/index.asp?flashok=true\">Headlands Center for the Arts\u003c/a>, performances, artists' presentations, and gallery talks are often preceded by a communal meal in the old mess hall. Sometimes, however, the meal itself is the event, as local or visiting artists and chefs come together to get inspired by the palette of the windswept, (supposedly) ghost-ridden landscape of the Marin Headlands, using mostly local and mostly organic produce, meats, and fish as their medium. Have more time than money? \u003ca href=\"http://www.headlands.org/article.asp?key=32\">Volunteers\u003c/a> are often needed to help in the kitchen, set up, serve, and clean up. \u003c/p>\n\u003cp>Elsewhere in Marin, the \u003ca href=\"http://www.malt.org/help/volunteer.php\">Marin Agricultural Land Trust (MALT)\u003c/a>, which works to preserve farmland in Marin while educating the public about conservation, is currently accepting volunteers for its two training sessions in January and February. The training will include trips to farmers, ranchers, and dairy farmers in the area. \u003c/p>\n\u003cp>\u003cstrong>...And Give Back\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The holidays may be over, but the need at local food banks, soup kitchens, and food pantries remains just as strong. Find out \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/26/your-quick-guide-to-holiday-volunteering-in-the-bay-area/\">when, where, and how to help\u003c/a>, now that the Thanksgiving-to-Christmas volunteer crush has subsided. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "10 Local Sparkling Wines for Your New Year's Celebration",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/glass-of-sparkling-wine300.jpg\" alt=\"sparkling wine on new years eve\" title=\"sparkling wine on new years eve\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-20546\">If you're purchasing a sparkling wine this holiday season, it's easy to keep it local. After all, some of the finest American choices are produced in our own backyard. Following is a list of my top-ten local sparkling wine choices. Half of these wineries are set in Carneros, an area that covers parts of both Sonoma and Napa Valley that is perfectly suited for Pinot Noir and Chardonnay grape growing (the two varietals most commonly used for sparkling wines). The other half are located in other parts of Napa, Sonoma and the Anderson Valleys.\u003c/p>\n\u003cp>As you'll see, some of these wineries are large and well-known, while others may not be as familiar to you. While creating this list I tried to include a variety of vintners, from multi-nationally owned estates to smaller family-owned wineries. When the information was available, I've included Wine Spectator and Wine Enthusiast ratings, as well as any major prizes won. For comparison's sake, you'll also find the least expensive bottle from each vintner listed. These are officially priced between $20 - $30, but I've seen many in stores for around $15. Obviously more expensive varieties are also available if your budget allows.\u003c/p>\n\u003cp>So keep it festive and local this New Year's Eve, but most of all, stay safe.\u003c/p>\n\u003cp>Note: I'm avoiding using the term \"champagne\" as it's only allowed for French wines made in the Champagne region. All the wines below are produced in the same way that champagne is created -- by inducing the in-bottle secondary fermentation of the wine to effect carbonation.\u003c/p>\n\u003cp>\u003cstrong>Sonoma\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.gloriaferrer.com/\">Gloria Ferrer\u003c/a>\u003cbr>\nGloria Ferrer is a standard-bearer for California sparkling wines. According to Wine Spectator, “Gloria Ferrer reliably produces some of California's best sparkling wines.” I had some on Christmas day and can attest to its festiveness. The Sonoma Brut, which is dominated by Pinot Noir, has a 90 2009 Wine Spectator ranking and is priced around $20.\u003c/p>\n\u003cp>\u003ca href=\"http://www.domainecarneros.com/\">Domaine Carneros\u003c/a>\u003cbr>\nEstablished in 1987 by Champagne Tattinger, Domaine Carneros is an organic certified winery. They focus on making three traditional styles of sparkling wine: Brut, Brut Rosé and Blanc de Blancs. With consistent rankings in the 90s from both Wine Spectator and Wine Enthusiast, Domaine Carneros provides reliably excellent sparkling wines. Their 2006 Brut Cuvée Sparkling Wine made from Pinot Noir and Chardonnay gets a 91 Wine Spectator ranking and costs $26 a bottle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ironhorsevineyards.com/\">Iron Horse\u003c/a>\u003cbr>\nA small family-owned winery, Iron Horse has been producing sparkling wines for over 30 years. Wine & Spirits Magazine named them Sparkling Winery of the Year nine times and their wines have been served in the White House since Reagan first had it served to Gorbachev. Their Classic Brut, which is 3/4 Pinot Noir and 1/4 Chardonnay, sells for a little over $30 a bottle with typical Wine Spectator and Wine Enthusiast ratings in the 90s.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jwine.com/\">J Vineyards & Winery\u003c/a>\u003cbr>\nI like this winery for a few different reasons. The first (and biased) reason is that it is owned and run by a woman (Judy Jordan), which seems like a rarity in the wine industry. They are also dedicated to sustainable farming practices. And, because taste does matter, it's good to note their Brut Rose was the Sparkling Sweepstakes Winner at the San Francisco Chronicle Wine Competition earlier this year. Their J Cuvée 20 Brut NV sells for $20 a bottle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.schugwinery.com/schugwinery/index.jsp\">Schug Carneros Estate\u003c/a>\u003cbr>\nFounded in 1980, Schug is a family-owned winery. They are dedicated to sustainable winemaking practices, finding the most environmentally friendly and efficient way of growing the grapes, and creating habitats for various bird species (which I really love). Their Rouge de Noirs Sparkling Pinot is $30 a bottle.\u003c/p>\n\u003cp>\u003cstrong>Napa\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chandon.com/\">Domaine Chandon\u003c/a>\u003cbr>\nIf you're looking for something distinctly French, Domaine Chandon is a great local choice. Founded in 1973 by Moët -– the champagne winery -– it was the first French-owned sparkling wine venture in the United States. Consistently ranked in the 90s by both Wine Enthusiast and Wine Spectator, Domaine Chandon provides a classic sparkling wine choice. The Brut Classic, which has a 90 point Wine Enthusiast 2009 ranking, is priced at about $20.\u003c/p>\n\u003cp>\u003ca href=\"http://mummnapa.com/\">Mumm Napa\u003c/a>\u003cbr>\nLocated in Rutherford along the Silverado Trail in the Napa Valley, and started by the French G.H. Mumm company (one of the largest champagne producers in the world), Mumm Napa is one of the largest local sparkling wine producers. Their Brut Prestige, priced at about $20, ranks 89 for Wine Spectator and 90 for Wine Enthusiast.\u003c/p>\n\u003cp>\u003ca href=\"http://www.schramsberg.com/\">Schramsberg Vineyards\u003c/a>\u003cbr>\nLocated in Calistoga, Schrambsberg Vineyards is the oldest sparkling wine vineyard in California and is also a certified Napa Green winery. Consistently ranking well for both Wine Spectator and Wine Enthusiast, Schrambsberg is a great local choice. A bottle of Mirabelle multi-vintage brut costs a bit over $20.\u003c/p>\n\u003cp>\u003cstrong>Anderson Valley\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.scharffenbergercellars.com\">Scharffenberger Cellars\u003c/a>\u003cbr>\nScharffenberger Cellars is one of the largest sparkling wine producer in the Anderson Valley. With a history that includes being previously owned by John Scharffenberger of Scharffenberger chocolate fame. Scharffenberger Non Vintage Brut received a gold medal from the San Francisco Chronicle Wine Competition earlier this year. Their Brut is 2/3 Pinot Noir and 1/3 Chardonnay grapes and sells for just under $20 a bottle.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.roedererestate.com/\">Roederer Estate\u003c/a>\u003cbr>\nSet in the Anderson Valley, Roederer Estates is the California branch of the French company Champagne Louis Roederer, which has been making champagne for over 200 years. In 2009, Wine Spectator Magazine gave their Brut NV a Recommended – Top Wine ranking. It sells for about $20 a bottle.\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/24/2010/12/glass-of-sparkling-wine300.jpg\" alt=\"sparkling wine on new years eve\" title=\"sparkling wine on new years eve\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-20546\">If you're purchasing a sparkling wine this holiday season, it's easy to keep it local. After all, some of the finest American choices are produced in our own backyard. Following is a list of my top-ten local sparkling wine choices. Half of these wineries are set in Carneros, an area that covers parts of both Sonoma and Napa Valley that is perfectly suited for Pinot Noir and Chardonnay grape growing (the two varietals most commonly used for sparkling wines). The other half are located in other parts of Napa, Sonoma and the Anderson Valleys.\u003c/p>\n\u003cp>As you'll see, some of these wineries are large and well-known, while others may not be as familiar to you. While creating this list I tried to include a variety of vintners, from multi-nationally owned estates to smaller family-owned wineries. When the information was available, I've included Wine Spectator and Wine Enthusiast ratings, as well as any major prizes won. For comparison's sake, you'll also find the least expensive bottle from each vintner listed. These are officially priced between $20 - $30, but I've seen many in stores for around $15. Obviously more expensive varieties are also available if your budget allows.\u003c/p>\n\u003cp>So keep it festive and local this New Year's Eve, but most of all, stay safe.\u003c/p>\n\u003cp>Note: I'm avoiding using the term \"champagne\" as it's only allowed for French wines made in the Champagne region. All the wines below are produced in the same way that champagne is created -- by inducing the in-bottle secondary fermentation of the wine to effect carbonation.\u003c/p>\n\u003cp>\u003cstrong>Sonoma\u003c/strong>\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.gloriaferrer.com/\">Gloria Ferrer\u003c/a>\u003cbr>\nGloria Ferrer is a standard-bearer for California sparkling wines. According to Wine Spectator, “Gloria Ferrer reliably produces some of California's best sparkling wines.” I had some on Christmas day and can attest to its festiveness. The Sonoma Brut, which is dominated by Pinot Noir, has a 90 2009 Wine Spectator ranking and is priced around $20.\u003c/p>\n\u003cp>\u003ca href=\"http://www.domainecarneros.com/\">Domaine Carneros\u003c/a>\u003cbr>\nEstablished in 1987 by Champagne Tattinger, Domaine Carneros is an organic certified winery. They focus on making three traditional styles of sparkling wine: Brut, Brut Rosé and Blanc de Blancs. With consistent rankings in the 90s from both Wine Spectator and Wine Enthusiast, Domaine Carneros provides reliably excellent sparkling wines. Their 2006 Brut Cuvée Sparkling Wine made from Pinot Noir and Chardonnay gets a 91 Wine Spectator ranking and costs $26 a bottle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ironhorsevineyards.com/\">Iron Horse\u003c/a>\u003cbr>\nA small family-owned winery, Iron Horse has been producing sparkling wines for over 30 years. Wine & Spirits Magazine named them Sparkling Winery of the Year nine times and their wines have been served in the White House since Reagan first had it served to Gorbachev. Their Classic Brut, which is 3/4 Pinot Noir and 1/4 Chardonnay, sells for a little over $30 a bottle with typical Wine Spectator and Wine Enthusiast ratings in the 90s.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jwine.com/\">J Vineyards & Winery\u003c/a>\u003cbr>\nI like this winery for a few different reasons. The first (and biased) reason is that it is owned and run by a woman (Judy Jordan), which seems like a rarity in the wine industry. They are also dedicated to sustainable farming practices. And, because taste does matter, it's good to note their Brut Rose was the Sparkling Sweepstakes Winner at the San Francisco Chronicle Wine Competition earlier this year. Their J Cuvée 20 Brut NV sells for $20 a bottle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.schugwinery.com/schugwinery/index.jsp\">Schug Carneros Estate\u003c/a>\u003cbr>\nFounded in 1980, Schug is a family-owned winery. They are dedicated to sustainable winemaking practices, finding the most environmentally friendly and efficient way of growing the grapes, and creating habitats for various bird species (which I really love). Their Rouge de Noirs Sparkling Pinot is $30 a bottle.\u003c/p>\n\u003cp>\u003cstrong>Napa\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chandon.com/\">Domaine Chandon\u003c/a>\u003cbr>\nIf you're looking for something distinctly French, Domaine Chandon is a great local choice. Founded in 1973 by Moët -– the champagne winery -– it was the first French-owned sparkling wine venture in the United States. Consistently ranked in the 90s by both Wine Enthusiast and Wine Spectator, Domaine Chandon provides a classic sparkling wine choice. The Brut Classic, which has a 90 point Wine Enthusiast 2009 ranking, is priced at about $20.\u003c/p>\n\u003cp>\u003ca href=\"http://mummnapa.com/\">Mumm Napa\u003c/a>\u003cbr>\nLocated in Rutherford along the Silverado Trail in the Napa Valley, and started by the French G.H. Mumm company (one of the largest champagne producers in the world), Mumm Napa is one of the largest local sparkling wine producers. Their Brut Prestige, priced at about $20, ranks 89 for Wine Spectator and 90 for Wine Enthusiast.\u003c/p>\n\u003cp>\u003ca href=\"http://www.schramsberg.com/\">Schramsberg Vineyards\u003c/a>\u003cbr>\nLocated in Calistoga, Schrambsberg Vineyards is the oldest sparkling wine vineyard in California and is also a certified Napa Green winery. Consistently ranking well for both Wine Spectator and Wine Enthusiast, Schrambsberg is a great local choice. A bottle of Mirabelle multi-vintage brut costs a bit over $20.\u003c/p>\n\u003cp>\u003cstrong>Anderson Valley\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.scharffenbergercellars.com\">Scharffenberger Cellars\u003c/a>\u003cbr>\nScharffenberger Cellars is one of the largest sparkling wine producer in the Anderson Valley. With a history that includes being previously owned by John Scharffenberger of Scharffenberger chocolate fame. Scharffenberger Non Vintage Brut received a gold medal from the San Francisco Chronicle Wine Competition earlier this year. Their Brut is 2/3 Pinot Noir and 1/3 Chardonnay grapes and sells for just under $20 a bottle.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.roedererestate.com/\">Roederer Estate\u003c/a>\u003cbr>\nSet in the Anderson Valley, Roederer Estates is the California branch of the French company Champagne Louis Roederer, which has been making champagne for over 200 years. In 2009, Wine Spectator Magazine gave their Brut NV a Recommended – Top Wine ranking. It sells for about $20 a bottle.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Memories of an Italian Christmas ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/buon-natale.jpg\" alt=\"Buon Natale!\" title=\"Buon Natale!\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-20386\">Buon Natale!\u003c/p>\n\u003cp>There are a lot of reasons that we love Italy here in San Francisco. The heritage of our city, caught in the hiss of a thousand espresso machines every morning and the beckoning scent of chopped garlic sizzling in olive oil at night, is a melting pot, to be sure, but a fine portion of the pot can be traced back to Genoa and Liguria, Venice and Rome, Sicily and Sardinia. Here, like there, we make wine, press olives, harvest rosemary from the hillsides and basil from our backyards. And naturally, we eat, drink, and talk about eating and drinking with gusto and boundless energy.\u003c/p>\n\u003cp>December in Bologna, where I used to live, looks a lot like a slow-food, un-commercial dream of Christmas: no tinsel, no \u003cem>Jingle Bells\u003c/em>, just pine boughs across the windowsills, tiny white lights looped across the narrow streets radiating off the central square, and in the steamy-windowed caffes, thick-as-pudding ciccolatta calda (hot chocolate) topped with a snowball of whipped cream. The busiest shops are the ones selling food, no surprise in a city that's been obsessed with seeking both knowledge (the University of Bologna is one of Europe's oldest seats of learning) and the pleasures of the table for centuries. \u003c/p>\n\u003cp>No Italian, it seems, can set foot in another's home at Christmastime without bringing a panettone, a puffy yeasted sweet bread studded with candied fruit. And so, brightly colored boxes the size of football helmets were stacked 10 deep at every shop, some lavishly striped with chocolate-hazelnut \u003cem>gianduia,\u003c/em> others the simplest plain \u003cem>pane d'oro,\u003c/em> without nuts or fruit. \u003c/p>\n\u003cp>(And once they go on sale, the week after Christmas--we scored ours for 1 euro--they make extravagantly delicious French toast, especially after a New Year's Eve spent elbow-to-elbow in the main plaza watching fireworks and downing prosecco straight from the bottle.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like the euro, panettone are ubiquitous throughout Italy now, with no particular regional association. But everywhere the panettone was, so was the local specialty, certosino, a flat, glossy spiced fruitcake glistening with translucent candied cherries and nuts. In the pasta shops, between the usual trays of eggy fresh tagliatelle were heaps of tiny, hand-pinched tortellini, the pride of Bologna, filled with a rich mixture of veal and mortadella and ready to be floated in golden capon broth to start the Christmas dinner. \u003c/p>\n\u003cp>In the butcher shops, fat zampone the size of a baby's pudgy arm were on proud display. There's no delicate way to describe zampone: it's a pig's trotter, bones removed, packed with a savory meat stuffing and then sewn back up so that it looks ready to walk. Simmered a long time, then served with lentils, it's a traditional dish in Emilia-Romagna, especially around New Year's. \u003c/p>\n\u003cp>In the sweet shops, there were shiny boxes of dreamy, hazelnut-layered Fiat Cremino and Fiat Noir chocolates, made by Majani, but also chunks of \u003cem>carbone,\u003c/em> crunchy lumps of rock candy dyed black to look like coal. (It seems naughty Italian children are also in danger of getting coal for Christmas.) Santa Claus, that jolly toy-toting American immigrant, has made some inroads, but traditionally, gifts for children come not on Christmas Day but on Epiphany, delivered by a beneficent witch known as \u003cem>La Befana.\u003c/em> \u003c/p>\n\u003cp>We saw her--or at least a convincing, black-shawled version of her--riding in a carriage through the streets of Bologna on the morning of January 6. A well-dressed older gentleman ahead of us, cellphone pressed to his ear, turned his head as she rode by. \"Ah, ecco La Befana!\" he said, in perfect seriousness, before resuming his conversation.\u003c/p>\n\u003cp>Bologna loves its salume (it is the home of mortadella, bastardized here into baloney) and its culatello, not to mention the sweet-salty proscuitto produced in nearby Parma. That Christmas, I learned the way to get the best proscuitto was to follow hard on the heels of the bossiest elderly lady customer in the shop. Once she'd picked out, after much discussion, the exact haunch of proscuitto she wanted out of the many in the shop, I'd hover in her wake. As soon as her purchase was wrapped up, I'd hustle to the counter, before the leg could be lifted off the slicer, and request a few \u003cem>etti\u003c/em> (100 grams) of \u003cem>lo stesso\u003c/em> (the same). (This technique can also be used very successfully re: smoked salmon in Jewish delis.)\u003c/p>\n\u003cp>Another tradition that really came into its own at this time of year was the \u003cem>aperitivi\u003c/em> spread. No corner caffe-bar would dream of serving drinks without putting out a little free something to snack on. It could be just little squares of leftover panini and a bowl of olives, or a whole mini-buffet, but it's common throughout Italy in the evening. Only in Bologna does aperitivi happen before lunch, too. \u003c/p>\n\u003cp>Well, \u003cem>perche non?\u003c/em> The holidays seemed like a great time to take advantage of this, especially when friends came to visit. It was a cultural mandate, after all. After a Christmas Eve morning spent browsing through churches (each with an extravagant creche on display), excellent chocolate shops, and tiny, fiercely bustling cheese stores (but giving the equine butcher shops--marked by the golden horse heads out front--a wide berth), we ducked into a nearby caffe for a couple glasses of prosecco. The counter was loaded with an especially lavish display of tasty little snacks for the taking--craggy chunks of parmesan and cubes of mortadella, proscuitto wrapped around the skinny bread sticks known as \u003cem>grissini,\u003c/em> olives, sweet roasted red peppers, artichoke hearts, a hot cheese dip kept warm over a candle--and the perpetually chic Italians around us were happily munching. Behind the counter, one of the equally chic workers paused and held up her own glass of bubbles. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Buon Natale!\" she said, looking out over the bar. \"Buon Natale a tutti!\"\u003c/p>\n\n",
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"excerpt": "Buon Natale!\r\n\r\nThere are a lot of reasons that we love Italy here in San Francisco. The heritage of our city, caught in the hiss of a thousand espresso machines every morning and the beckoning scent of chopped garlic sizzling in olive oil at night, is a melting pot, to be sure, but a fine portion of the pot can be traced back to Genoa and Liguria, Venice and Rome, Sicily and Sardinia. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/buon-natale.jpg\" alt=\"Buon Natale!\" title=\"Buon Natale!\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-20386\">Buon Natale!\u003c/p>\n\u003cp>There are a lot of reasons that we love Italy here in San Francisco. The heritage of our city, caught in the hiss of a thousand espresso machines every morning and the beckoning scent of chopped garlic sizzling in olive oil at night, is a melting pot, to be sure, but a fine portion of the pot can be traced back to Genoa and Liguria, Venice and Rome, Sicily and Sardinia. Here, like there, we make wine, press olives, harvest rosemary from the hillsides and basil from our backyards. And naturally, we eat, drink, and talk about eating and drinking with gusto and boundless energy.\u003c/p>\n\u003cp>December in Bologna, where I used to live, looks a lot like a slow-food, un-commercial dream of Christmas: no tinsel, no \u003cem>Jingle Bells\u003c/em>, just pine boughs across the windowsills, tiny white lights looped across the narrow streets radiating off the central square, and in the steamy-windowed caffes, thick-as-pudding ciccolatta calda (hot chocolate) topped with a snowball of whipped cream. The busiest shops are the ones selling food, no surprise in a city that's been obsessed with seeking both knowledge (the University of Bologna is one of Europe's oldest seats of learning) and the pleasures of the table for centuries. \u003c/p>\n\u003cp>No Italian, it seems, can set foot in another's home at Christmastime without bringing a panettone, a puffy yeasted sweet bread studded with candied fruit. And so, brightly colored boxes the size of football helmets were stacked 10 deep at every shop, some lavishly striped with chocolate-hazelnut \u003cem>gianduia,\u003c/em> others the simplest plain \u003cem>pane d'oro,\u003c/em> without nuts or fruit. \u003c/p>\n\u003cp>(And once they go on sale, the week after Christmas--we scored ours for 1 euro--they make extravagantly delicious French toast, especially after a New Year's Eve spent elbow-to-elbow in the main plaza watching fireworks and downing prosecco straight from the bottle.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like the euro, panettone are ubiquitous throughout Italy now, with no particular regional association. But everywhere the panettone was, so was the local specialty, certosino, a flat, glossy spiced fruitcake glistening with translucent candied cherries and nuts. In the pasta shops, between the usual trays of eggy fresh tagliatelle were heaps of tiny, hand-pinched tortellini, the pride of Bologna, filled with a rich mixture of veal and mortadella and ready to be floated in golden capon broth to start the Christmas dinner. \u003c/p>\n\u003cp>In the butcher shops, fat zampone the size of a baby's pudgy arm were on proud display. There's no delicate way to describe zampone: it's a pig's trotter, bones removed, packed with a savory meat stuffing and then sewn back up so that it looks ready to walk. Simmered a long time, then served with lentils, it's a traditional dish in Emilia-Romagna, especially around New Year's. \u003c/p>\n\u003cp>In the sweet shops, there were shiny boxes of dreamy, hazelnut-layered Fiat Cremino and Fiat Noir chocolates, made by Majani, but also chunks of \u003cem>carbone,\u003c/em> crunchy lumps of rock candy dyed black to look like coal. (It seems naughty Italian children are also in danger of getting coal for Christmas.) Santa Claus, that jolly toy-toting American immigrant, has made some inroads, but traditionally, gifts for children come not on Christmas Day but on Epiphany, delivered by a beneficent witch known as \u003cem>La Befana.\u003c/em> \u003c/p>\n\u003cp>We saw her--or at least a convincing, black-shawled version of her--riding in a carriage through the streets of Bologna on the morning of January 6. A well-dressed older gentleman ahead of us, cellphone pressed to his ear, turned his head as she rode by. \"Ah, ecco La Befana!\" he said, in perfect seriousness, before resuming his conversation.\u003c/p>\n\u003cp>Bologna loves its salume (it is the home of mortadella, bastardized here into baloney) and its culatello, not to mention the sweet-salty proscuitto produced in nearby Parma. That Christmas, I learned the way to get the best proscuitto was to follow hard on the heels of the bossiest elderly lady customer in the shop. Once she'd picked out, after much discussion, the exact haunch of proscuitto she wanted out of the many in the shop, I'd hover in her wake. As soon as her purchase was wrapped up, I'd hustle to the counter, before the leg could be lifted off the slicer, and request a few \u003cem>etti\u003c/em> (100 grams) of \u003cem>lo stesso\u003c/em> (the same). (This technique can also be used very successfully re: smoked salmon in Jewish delis.)\u003c/p>\n\u003cp>Another tradition that really came into its own at this time of year was the \u003cem>aperitivi\u003c/em> spread. No corner caffe-bar would dream of serving drinks without putting out a little free something to snack on. It could be just little squares of leftover panini and a bowl of olives, or a whole mini-buffet, but it's common throughout Italy in the evening. Only in Bologna does aperitivi happen before lunch, too. \u003c/p>\n\u003cp>Well, \u003cem>perche non?\u003c/em> The holidays seemed like a great time to take advantage of this, especially when friends came to visit. It was a cultural mandate, after all. After a Christmas Eve morning spent browsing through churches (each with an extravagant creche on display), excellent chocolate shops, and tiny, fiercely bustling cheese stores (but giving the equine butcher shops--marked by the golden horse heads out front--a wide berth), we ducked into a nearby caffe for a couple glasses of prosecco. The counter was loaded with an especially lavish display of tasty little snacks for the taking--craggy chunks of parmesan and cubes of mortadella, proscuitto wrapped around the skinny bread sticks known as \u003cem>grissini,\u003c/em> olives, sweet roasted red peppers, artichoke hearts, a hot cheese dip kept warm over a candle--and the perpetually chic Italians around us were happily munching. Behind the counter, one of the equally chic workers paused and held up her own glass of bubbles. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Buon Natale!\" she said, looking out over the bar. \"Buon Natale a tutti!\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ovaltine Ice Cream: Christmas without The Fluff",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Ovaltine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Ovaltine.jpg\" alt=\"Ovaltine\" title=\"Ovaltine\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-20352\">\u003c/a>Cloris Leachman and Mel Brooks are almost entirely to blame for this week's post. Or to thank, depending upon your point of view.\u003c/p>\n\u003cp>I was curled up in bed one evening, enjoying a scene from the film Young Frankenstein in which Frau Blucher (cue whinnying horses) offers the good eponymous doctor \u003ca href=\"http://www.youtube.com/watch?v=GHb7DJDCptA\">first brandy, then warm milk, and finally Ovaltine\u003c/a> before he goes to bed, much to his increasing irritation.\u003c/p>\n\u003cp>Ovaltine. I hadn't thought about it in decades. The next several scenes of the film played to a distracted audience because I was too busy (falsely) reminiscing about a malty, vitamin and mineral-infused powder and how delicious a hot, milky mug of the stuff would send me off to sleep at night.\u003c/p>\n\u003cp>So I went out and bought some then next morning.\u003c/p>\n\u003cp>When I returned home with my prize (secret decoder ring sadly not included), I heated up some milk and stirred in three heaping tablespoons, \u003ca href=\"http://www.youtube.com/watch?v=X5ZAISx-jdw\">just as I was told to do in this commercial\u003c/a>. I took a sip and remembered something important:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I didn't like hot Ovaltine as a kid. Thirty years later, I still felt the same way. Rather than spend the morning being a Sulky Sue, I poured myself a cup of hot coffee instead and remembered the way I truly enjoyed the official beverage of Captain Midnight: cold.\u003c/p>\n\u003cp>Really, really cold. I'd save my heaping tablespoons for sprinkling over vanilla ice cream and stir them in-- essentially making myself Ovaltine ice cream. More correctly, I was making myself an Ovaltine shake in a bowl because I'd stir it so much that it would soften and melt enough for me to ladle it into my mouth like cold soup.\u003c/p>\n\u003cp>Highly caffeinated and momentarily filled with energy, I decided to go ahead and make myself some Ovaltine ice cream then and there so that I could save precious time and energy later when I'd return home, brain-fried and exhausted from work, looking for something sweet and comforting when I no longer had the will to heap or stir.\u003c/p>\n\u003cp>And I thought it would make a lovely little Christmas treat to share with my readers. Something special that wasn't another \u003ca href=\"http://michaelprocopio.wordpress.com/2010/12/09/one-fierce-holiday-cookie/\">god damned Holiday Cookie\u003c/a>. I made the ice cream in no time, but I let it sit covered in my freezer between the half-finsished bottle of limoncello and 2-lb. bag of pecans to languish uneaten and un-photographed.\u003c/p>\n\u003cp>Why? It seemed too simple to share. It wasn't enough. Almost reflexively, I felt that, since this was the Holiday Season, it needed a little extra oomph. I needed to deck this ice cream's halls with boughs of something. But what?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Marshmallows.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Marshmallows.jpg\" alt=\"\" title=\"Marshmallows\" width=\"350\" height=\"233\" class=\"alignnone size-full wp-image-20354\">\u003c/a>\u003c/p>\n\u003cp>Marshmallows were the first things that came to mind. It stood to reason that, if one would drink hot cocoa or Ovaltine garnished with cute little marshmallows, why not ice cream? It would make for a nice little trimming.\u003c/p>\n\u003cp>I thought about swirling marshmallow fluff into the ice cream, but I wanted the option of not having every serving marshmallow-laced.\u003c/p>\n\u003cp>What about a dollop of marshmallow fluff on top? For no discernible reason, the idea left me as cold as the ice cream shoved in my freezer. Instead, I thought I would make a marshmallow fluff whipped cream. I thought I was being brilliant, but I just wound up giving myself an ice cream-induced headache.\u003c/p>\n\u003cp>Or, rather, an ice cream garnish-induced headache. I went through five batches, each one better than the next, but still not right. Too sticky, not flavorful enough to match the ice cream, too absolutely irritating. I couldn't get my dessert spectacular enough. Or pretty enough. I was spending so much time, money, and energy on this whole marshmallow business that I was beginning to wish I'd never made the ice cream in the first place. I just wanted the whole thing to go away. I was stressing myself out over a dessert. I felt ridiculous. And I've never been a huge marshmallow fan to begin with.\u003c/p>\n\u003cp>Then I made an important connection:\u003c/p>\n\u003cp>The way I was feeling about my Ovaltine ice cream was precisely the way I felt about Christmas-- what was initially a simple, delightful, and comforting idea had transformed into something complicated, annoying, and stress-inducing. This little exercise in making a malted ice cream became, in it's own way, an unexpected gift-- I realized that it wasn't Christmas (or my ice cream, for that matter) that I had grown to loathe, it was all the other stuff-- the irritating marshmallowy fluff-- that gets in the way:\u003c/p>\n\u003cp>The wish lists; the awful sweaters; the cheesy and inescapable Christmas music; the garish decorations; the wasted money; the expectations; the enforced Holiday cheer; the sappy, sticky, saccharine sweetness that has fixed itself to the holiday. What was once a season of good will has transformed itself over the years into an overblown marshmallow world in the winter.\u003c/p>\n\u003cp>And anyone with sufficient marshmallow experience can tell you that marshmallows are hard, tasteless things when they get cold.\u003c/p>\n\u003cp>And then I realized another important thing: I'm being terribly hard on the poor old marshmallow. I had burdened an essentially innocuous piece of gelatinous poof with all the evils of Christmas Present. And I'm okay with that because this whole exercise has made me understand what is and is not important about both Christmas and desserts:\u003c/p>\n\u003cp>a) They should both be sources of comfort and joy.\u003c/p>\n\u003cp>b) They should both be shared with those you love.\u003c/p>\n\u003cp>c) Neither of them need an excess of trimmings. They are both at their best when approached simply.\u003c/p>\n\u003cp>All the rest is just fluff.\u003c/p>\n\u003cp>In apology to the marshmallow and to show that I bear it no true ill will, I give you a little, fluffy bonus of holiday goo: Dean Martin and Frank Sinatra mincing about together singing \"Marshmallow World.\" If these to Italians don't take it seriously, why on earth should I?\u003c/p>\n\u003cp>Oh, and Merry Christmas. Really.\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/RDojaTFEP9k?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/RDojaTFEP9k?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Ovaltine Ice Cream\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Ovaltine-Ice-Cream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Ovaltine-Ice-Cream.jpg\" alt=\"\" title=\"Ovaltine Ice Cream\" width=\"350\" height=\"233\" class=\"alignnone size-full wp-image-20355\">\u003c/a>\u003c/p>\n\u003cp>Though I thought up this ice cream on my own, there are several other people in this world who thought of it before I did. However, the recipe is my own, with a special thanks to my go-to vanilla ice cream base, courtesy of \u003ca href=\"http://www.davidlebovitz.com/2009/02/vanilla-ice-cream/\">Mr. David Lebovitz\u003c/a>, who seems to know a little something about ice cream making. So I've heard. The method for making this recipe I got from him. And I like it very much, thank you.\u003c/p>\n\u003cp>And p.s. As noted, I do not recommend using mini marshmallows for garnish for reasons already mentioned. They are placed in the photo for purely contrary reasons.\u003c/p>\n\u003cp>\u003cstrong>Serves 2 to 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup whole milk\u003c/p>\n\u003cp>3/4 cups light brown sugar\u003c/p>\n\u003cp>A heavy pinch of salt (think \"big man fingers\")\u003c/p>\n\u003cp>2 cups heavy cream\u003c/p>\n\u003cp>5 large egg yolks (think \"big chicken [insert body part of choice here]\")\u003c/p>\n\u003cp>1/2 cup Ovaltine\u003c/p>\n\u003cp>3/4 teaspoon vanilla extract\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a medium saucepan, warm the milk, sugar, and salt long enough to dissolve sugar. If the mixture looks a trifle curdled, do not panic, just blame the brown sugar and move on. There is straining involved later in this recipe and all will be fine.\u003c/p>\n\u003cp>2. Pour the cream into a medium-sized bowl and set a fine mesh strainer on top.\u003c/p>\n\u003cp>3. In a separate bowl, whisk the egg yolks. Gradually add some of the warm milk mixture to the eggs and whisk constantly. Pour the now-warm yolks into the sauce pan with the rest of the milk and cook over a low heat, stirring constantly and scraping the sides and bottom of the pan with a spatula as you go. When the mixture looks like custard, it is precisely because that is what you have made. When it is thick enough to coat the back of your spatula, remove from heat and pour custard through the mesh strainer and into the awaiting cream. Stir in the Ovaltine and vanilla extract. Feel free to add or subtract the amount of Ovaltine recommended. It's your ice cream, so make it as intense or feeble as you dare.\u003c/p>\n\u003cp>4. Set your bowl of ice cream base into a larger, ice-filled bowl and stir until cool. Cover and refrigerate until completely chilled, then go ahead and freeze it in your ice cream maker (provided you have an ice cream maker. If you do not have an ice cream maker, return custard to your refrigerator until you have purchased one, then proceed) according to the manufacturer's instructions.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>5. If you insist upon garnishing, I suggest adding a light dusting of both cocoa powder and Ovaltine powder for the finish. I do not recommend adding the mini marshmallows as seen in the above photograph. They are to be avoided for reasons twice mentioned or alluded to. If, however you still insist upon using marshmallows, I suggest placing your Ovaltine ice cream in a microwave for 90 seconds on high. When the ice cream is fairly bubbling, add marshmallows, then take a moment to seriously reconsider your priorities.\u003c/p>\n\n",
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"excerpt": "The way I felt about my Ovaltine ice cream was precisely the way I feel about Christmas-- what was initially a simple, delightful, and comforting idea had transformed into something complicated, annoying, and stress-inducing. This little exercise in making a malted ice cream became, in it's own way, an unexpected gift-- I realized that it wasn't Christmas (or my ice cream, for that matter) that I had grown to loathe, it was all the the other stuff-- the irritating marshmallowy fluff-- that gets in the way.",
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"description": "The way I felt about my Ovaltine ice cream was precisely the way I feel about Christmas-- what was initially a simple, delightful, and comforting idea had transformed into something complicated, annoying, and stress-inducing. This little exercise in making a malted ice cream became, in it's own way, an unexpected gift-- I realized that it wasn't Christmas (or my ice cream, for that matter) that I had grown to loathe, it was all the the other stuff-- the irritating marshmallowy fluff-- that gets in the way.",
"title": "Ovaltine Ice Cream: Christmas without The Fluff | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Ovaltine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Ovaltine.jpg\" alt=\"Ovaltine\" title=\"Ovaltine\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-20352\">\u003c/a>Cloris Leachman and Mel Brooks are almost entirely to blame for this week's post. Or to thank, depending upon your point of view.\u003c/p>\n\u003cp>I was curled up in bed one evening, enjoying a scene from the film Young Frankenstein in which Frau Blucher (cue whinnying horses) offers the good eponymous doctor \u003ca href=\"http://www.youtube.com/watch?v=GHb7DJDCptA\">first brandy, then warm milk, and finally Ovaltine\u003c/a> before he goes to bed, much to his increasing irritation.\u003c/p>\n\u003cp>Ovaltine. I hadn't thought about it in decades. The next several scenes of the film played to a distracted audience because I was too busy (falsely) reminiscing about a malty, vitamin and mineral-infused powder and how delicious a hot, milky mug of the stuff would send me off to sleep at night.\u003c/p>\n\u003cp>So I went out and bought some then next morning.\u003c/p>\n\u003cp>When I returned home with my prize (secret decoder ring sadly not included), I heated up some milk and stirred in three heaping tablespoons, \u003ca href=\"http://www.youtube.com/watch?v=X5ZAISx-jdw\">just as I was told to do in this commercial\u003c/a>. I took a sip and remembered something important:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I didn't like hot Ovaltine as a kid. Thirty years later, I still felt the same way. Rather than spend the morning being a Sulky Sue, I poured myself a cup of hot coffee instead and remembered the way I truly enjoyed the official beverage of Captain Midnight: cold.\u003c/p>\n\u003cp>Really, really cold. I'd save my heaping tablespoons for sprinkling over vanilla ice cream and stir them in-- essentially making myself Ovaltine ice cream. More correctly, I was making myself an Ovaltine shake in a bowl because I'd stir it so much that it would soften and melt enough for me to ladle it into my mouth like cold soup.\u003c/p>\n\u003cp>Highly caffeinated and momentarily filled with energy, I decided to go ahead and make myself some Ovaltine ice cream then and there so that I could save precious time and energy later when I'd return home, brain-fried and exhausted from work, looking for something sweet and comforting when I no longer had the will to heap or stir.\u003c/p>\n\u003cp>And I thought it would make a lovely little Christmas treat to share with my readers. Something special that wasn't another \u003ca href=\"http://michaelprocopio.wordpress.com/2010/12/09/one-fierce-holiday-cookie/\">god damned Holiday Cookie\u003c/a>. I made the ice cream in no time, but I let it sit covered in my freezer between the half-finsished bottle of limoncello and 2-lb. bag of pecans to languish uneaten and un-photographed.\u003c/p>\n\u003cp>Why? It seemed too simple to share. It wasn't enough. Almost reflexively, I felt that, since this was the Holiday Season, it needed a little extra oomph. I needed to deck this ice cream's halls with boughs of something. But what?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Marshmallows.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Marshmallows.jpg\" alt=\"\" title=\"Marshmallows\" width=\"350\" height=\"233\" class=\"alignnone size-full wp-image-20354\">\u003c/a>\u003c/p>\n\u003cp>Marshmallows were the first things that came to mind. It stood to reason that, if one would drink hot cocoa or Ovaltine garnished with cute little marshmallows, why not ice cream? It would make for a nice little trimming.\u003c/p>\n\u003cp>I thought about swirling marshmallow fluff into the ice cream, but I wanted the option of not having every serving marshmallow-laced.\u003c/p>\n\u003cp>What about a dollop of marshmallow fluff on top? For no discernible reason, the idea left me as cold as the ice cream shoved in my freezer. Instead, I thought I would make a marshmallow fluff whipped cream. I thought I was being brilliant, but I just wound up giving myself an ice cream-induced headache.\u003c/p>\n\u003cp>Or, rather, an ice cream garnish-induced headache. I went through five batches, each one better than the next, but still not right. Too sticky, not flavorful enough to match the ice cream, too absolutely irritating. I couldn't get my dessert spectacular enough. Or pretty enough. I was spending so much time, money, and energy on this whole marshmallow business that I was beginning to wish I'd never made the ice cream in the first place. I just wanted the whole thing to go away. I was stressing myself out over a dessert. I felt ridiculous. And I've never been a huge marshmallow fan to begin with.\u003c/p>\n\u003cp>Then I made an important connection:\u003c/p>\n\u003cp>The way I was feeling about my Ovaltine ice cream was precisely the way I felt about Christmas-- what was initially a simple, delightful, and comforting idea had transformed into something complicated, annoying, and stress-inducing. This little exercise in making a malted ice cream became, in it's own way, an unexpected gift-- I realized that it wasn't Christmas (or my ice cream, for that matter) that I had grown to loathe, it was all the other stuff-- the irritating marshmallowy fluff-- that gets in the way:\u003c/p>\n\u003cp>The wish lists; the awful sweaters; the cheesy and inescapable Christmas music; the garish decorations; the wasted money; the expectations; the enforced Holiday cheer; the sappy, sticky, saccharine sweetness that has fixed itself to the holiday. What was once a season of good will has transformed itself over the years into an overblown marshmallow world in the winter.\u003c/p>\n\u003cp>And anyone with sufficient marshmallow experience can tell you that marshmallows are hard, tasteless things when they get cold.\u003c/p>\n\u003cp>And then I realized another important thing: I'm being terribly hard on the poor old marshmallow. I had burdened an essentially innocuous piece of gelatinous poof with all the evils of Christmas Present. And I'm okay with that because this whole exercise has made me understand what is and is not important about both Christmas and desserts:\u003c/p>\n\u003cp>a) They should both be sources of comfort and joy.\u003c/p>\n\u003cp>b) They should both be shared with those you love.\u003c/p>\n\u003cp>c) Neither of them need an excess of trimmings. They are both at their best when approached simply.\u003c/p>\n\u003cp>All the rest is just fluff.\u003c/p>\n\u003cp>In apology to the marshmallow and to show that I bear it no true ill will, I give you a little, fluffy bonus of holiday goo: Dean Martin and Frank Sinatra mincing about together singing \"Marshmallow World.\" If these to Italians don't take it seriously, why on earth should I?\u003c/p>\n\u003cp>Oh, and Merry Christmas. Really.\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/RDojaTFEP9k?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/RDojaTFEP9k?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Ovaltine Ice Cream\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Ovaltine-Ice-Cream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Ovaltine-Ice-Cream.jpg\" alt=\"\" title=\"Ovaltine Ice Cream\" width=\"350\" height=\"233\" class=\"alignnone size-full wp-image-20355\">\u003c/a>\u003c/p>\n\u003cp>Though I thought up this ice cream on my own, there are several other people in this world who thought of it before I did. However, the recipe is my own, with a special thanks to my go-to vanilla ice cream base, courtesy of \u003ca href=\"http://www.davidlebovitz.com/2009/02/vanilla-ice-cream/\">Mr. David Lebovitz\u003c/a>, who seems to know a little something about ice cream making. So I've heard. The method for making this recipe I got from him. And I like it very much, thank you.\u003c/p>\n\u003cp>And p.s. As noted, I do not recommend using mini marshmallows for garnish for reasons already mentioned. They are placed in the photo for purely contrary reasons.\u003c/p>\n\u003cp>\u003cstrong>Serves 2 to 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup whole milk\u003c/p>\n\u003cp>3/4 cups light brown sugar\u003c/p>\n\u003cp>A heavy pinch of salt (think \"big man fingers\")\u003c/p>\n\u003cp>2 cups heavy cream\u003c/p>\n\u003cp>5 large egg yolks (think \"big chicken [insert body part of choice here]\")\u003c/p>\n\u003cp>1/2 cup Ovaltine\u003c/p>\n\u003cp>3/4 teaspoon vanilla extract\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a medium saucepan, warm the milk, sugar, and salt long enough to dissolve sugar. If the mixture looks a trifle curdled, do not panic, just blame the brown sugar and move on. There is straining involved later in this recipe and all will be fine.\u003c/p>\n\u003cp>2. Pour the cream into a medium-sized bowl and set a fine mesh strainer on top.\u003c/p>\n\u003cp>3. In a separate bowl, whisk the egg yolks. Gradually add some of the warm milk mixture to the eggs and whisk constantly. Pour the now-warm yolks into the sauce pan with the rest of the milk and cook over a low heat, stirring constantly and scraping the sides and bottom of the pan with a spatula as you go. When the mixture looks like custard, it is precisely because that is what you have made. When it is thick enough to coat the back of your spatula, remove from heat and pour custard through the mesh strainer and into the awaiting cream. Stir in the Ovaltine and vanilla extract. Feel free to add or subtract the amount of Ovaltine recommended. It's your ice cream, so make it as intense or feeble as you dare.\u003c/p>\n\u003cp>4. Set your bowl of ice cream base into a larger, ice-filled bowl and stir until cool. Cover and refrigerate until completely chilled, then go ahead and freeze it in your ice cream maker (provided you have an ice cream maker. If you do not have an ice cream maker, return custard to your refrigerator until you have purchased one, then proceed) according to the manufacturer's instructions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>5. If you insist upon garnishing, I suggest adding a light dusting of both cocoa powder and Ovaltine powder for the finish. I do not recommend adding the mini marshmallows as seen in the above photograph. They are to be avoided for reasons twice mentioned or alluded to. If, however you still insist upon using marshmallows, I suggest placing your Ovaltine ice cream in a microwave for 90 seconds on high. When the ice cream is fairly bubbling, add marshmallows, then take a moment to seriously reconsider your priorities.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Constructing A Gluten-Free Christmas Dinner",
"title": "Constructing A Gluten-Free Christmas Dinner",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xmas-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xmas-dinner.jpg\" alt=\"Christmas Dinner\" title=\"Christmas Dinner\" width=\"453\" height=\"378\" class=\"alignnone size-full wp-image-20265\">\u003c/a>\u003c/p>\n\u003cp>Preparing Christmas dinner is already stressful, especially if you're cooking for a houseful of hungry holiday guests. If you add a gluten allergy to an already intimidating situation, it's enough to put a well-meaning home cook over the edge!\u003c/p>\n\u003cp>Take heart, dear reader. Cooking a \u003ca href=\"http://www.thewholegang.org/2010/11/how-to-cook-gluten-free-for-guests/\" title=\"Cooking for gluten-free guests\">gluten-free Christmas dinner\u003c/a> is not difficult at all. With a few recipes and cooking tips in your arsenal, you can easily feed everyone at the table an impressive meal without sending your gluten-y guests running for the door.\u003c/p>\n\u003cp>\u003cstrong>Hors D'oeuvres\u003c/strong>\u003cbr>\nGluten-free hors d'oeuvres are probably the easiest part of the meal. A platter full of fresh veggies with ranch dressing is always a hit, as is a plate with sliced cheese and Kalamata olives. Traditional baguettes with olive oil and balsamic are out, but your local \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\">gluten-free bakery\u003c/a> may carry gluten-free French bread -- call to find out.\u003c/p>\n\u003cp>While veggies and cheese are great, what if you want to spruce up your early dishes with something special? Here are a few recipes that will liven up your pre-meal game.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/smoked-paprika-almonds/\" title=\"Smoked Paprika Almonds\">Smoked Paprika Almonds\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/fig-tapenade-with-walnut-crackers/\" title=\"Fig Tapenade with Walnut Crackers\">Fig Tapenade with Walnut Crackers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/buttertoasted-hazelnuts-recipe.html\" title=\"Butter-toasted Hazelnut\">Butter-toasted Hazelnut\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeeasily.com/tag/holiday-appetizer/\" title=\"Crab Spread\">Crab Spread\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2008/01/turkey-meatballs-with-cranberry.html\" title=\"Turkey Meatballs with Cranberry Sauce\">Turkey Meatballs with Cranberry Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2008/07/baked-brie-crockpot-recipe.html\" title=\"Baked Brie\">Baked Brie\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Sides\u003c/strong>\u003cbr>\nSide dishes are another easy part of a gluten-free holiday dinner. Stick to vegetable-based recipes and you'll find a lot of dishes that are gluten-free by default, requiring no doctoring or wheat analogues. If you really want to make something that involves bread crumbs or a crust, your local natural foods store will carry a selection of gluten-free options. For something more original, check out these wonderful sides by some of the internet's best gluten-free cooks.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.thespunkycoconut.com/2008/11/go-ahead-honey-food-from-your-childhood.html\" title=\"Green Bean Casserole\">Green Bean Casserole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/tassajara-warm-red-cabbage-salad-recipe.html\" title=\"Tassajara Warm Red Cabbage Salad\">Tassajara Warm Red Cabbage Salad\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nopotcooking.com/index.php/2010/12/02/broccolini-with-brown-butter-and-cashews/\" title=\"Broccolini with Brown Butter and Cashews\">Broccolini with Brown Butter and Cashews\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://mykidseatsquid.com/2010/11/pumpkin-potato-gratin-mushroom-swiss-chard-from-chef-joseph-george/\" title=\"Pumpkin Potato Gratin & Mushroom Swiss Chard\">Pumpkin Potato Gratin & Mushroom Swiss Chard\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thewholegang.org/2010/11/wild-rice-and-mushroom-bake-recipe/\" title=\"Wild Rice and Mushroom Bake Recipe\">Wild Rice and Mushroom Bake Recipe\u003c/a>\u003c/li>\n\u003cli>And what's dinner without \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">gluten-free dinner rolls\u003c/a>?\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Entrees\u003c/strong>\u003cbr>\nChristmas foods in the United States are much more free-form than \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">traditional Thanksgiving fare\u003c/a>, but a lot of folks still love their turkey or ham for dinner. Try thinking outside of the box when planning your holiday entree, taking a cue from these recipes.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tastyeatsathome.wordpress.com/2009/11/12/make-ahead-gluten-free-turkey-gravy-and-stuffing-for-holiday-food-fest/\" title=\"Make-Ahead Gravy\">Make-Ahead Gravy\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/how-to-roast-a-turkey/\" title=\"How to roast a turkey\">Roasting the Perfect Turkey\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeeasily.com/corn-butter-bean-lima-bean-casserole/\" title=\"Corn and Bean Casserole\">Corn and Bean Casserole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nopotcooking.com/index.php/2010/11/26/apricot-turkey/\" title=\"Apricot Turkey\">Apricot Turkey\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplygluten-free.blogspot.com/2010_10_01_archive.html\" title=\"Gluten-Free Coconut Chicken with Sunbutter Sauce\">Gluten-Free Coconut Chicken with Sunbutter Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thesensitivepantry.com/the-sensitive-pantry/2009/7/7/tiny-turkey-meatballs-atop-penne-escarole.html\" title=\"Tiny Turkey Meatballs Atop Penne and Escarole\">Tiny Turkey Meatballs Atop Penne and Escarole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2009/02/crockpot-maple-ham-recipe.html\" title=\"CrockPot Maple Ham Recipe\">CrockPot Maple Ham Recipe\u003c/a>\u003c/li>\n\u003cli>Are you a Honeybaked Ham lover? Then you're in luck, because the company's \u003ca href=\"http://www.adventuresofaglutenfreemom.com/2009/12/honeybaked-hams-are-now-gluten-free/\" title=\"Is Honeybaked Ham Gluten-Free\">signature sweetened, cured ham is now gluten-free\u003c/a>!\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003cbr>\nFor many, the best part of dinner comes after all the savory plates have been cleared. Many folks get tripped up when it comes to preparing gluten-free desserts, since baking with wheat flour is what we've all come to accept as the norm for American sweets. The following recipes are all gluten-free, but more importantly, they're incredible desserts that everyone at your table will love. \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\">Buy goodies from a gluten-free bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.goodfoodstories.com/2010/12/06/salted-caramel-cocoa/\" title=\"Salted Caramel Hot Cocoa\">Salted Caramel Hot Cocoa\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://cookitallergyfree.com/blog/2010/11/gluten-free-toffee-pecan-apple-streusel/\" title=\"Gluten-Free Toffee Pecan Apple Streusel\">Gluten-Free Toffee Pecan Apple Streusel\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/17/gluten-free-gingerbread-recipe/\">Make gluten-free gingerbread cookies\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/down-under-pavlova-recipe/\" title=\"Down Under Pavlova\">Down Under Pavlova\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thespunkycoconut.com/search/label/Pie\" title=\"Pumpkin Pie\">Pumpkin Pie\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/double-chocolate-mocha-cookies/\" title=\"Double Chocolate Mocha Cookies\">Double Chocolate Mocha Cookies\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>Merry Christmas, everyone! I wish you all a drama and stress-free holiday dinner.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xmas-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xmas-dinner.jpg\" alt=\"Christmas Dinner\" title=\"Christmas Dinner\" width=\"453\" height=\"378\" class=\"alignnone size-full wp-image-20265\">\u003c/a>\u003c/p>\n\u003cp>Preparing Christmas dinner is already stressful, especially if you're cooking for a houseful of hungry holiday guests. If you add a gluten allergy to an already intimidating situation, it's enough to put a well-meaning home cook over the edge!\u003c/p>\n\u003cp>Take heart, dear reader. Cooking a \u003ca href=\"http://www.thewholegang.org/2010/11/how-to-cook-gluten-free-for-guests/\" title=\"Cooking for gluten-free guests\">gluten-free Christmas dinner\u003c/a> is not difficult at all. With a few recipes and cooking tips in your arsenal, you can easily feed everyone at the table an impressive meal without sending your gluten-y guests running for the door.\u003c/p>\n\u003cp>\u003cstrong>Hors D'oeuvres\u003c/strong>\u003cbr>\nGluten-free hors d'oeuvres are probably the easiest part of the meal. A platter full of fresh veggies with ranch dressing is always a hit, as is a plate with sliced cheese and Kalamata olives. Traditional baguettes with olive oil and balsamic are out, but your local \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\">gluten-free bakery\u003c/a> may carry gluten-free French bread -- call to find out.\u003c/p>\n\u003cp>While veggies and cheese are great, what if you want to spruce up your early dishes with something special? Here are a few recipes that will liven up your pre-meal game.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/smoked-paprika-almonds/\" title=\"Smoked Paprika Almonds\">Smoked Paprika Almonds\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/fig-tapenade-with-walnut-crackers/\" title=\"Fig Tapenade with Walnut Crackers\">Fig Tapenade with Walnut Crackers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/buttertoasted-hazelnuts-recipe.html\" title=\"Butter-toasted Hazelnut\">Butter-toasted Hazelnut\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeeasily.com/tag/holiday-appetizer/\" title=\"Crab Spread\">Crab Spread\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2008/01/turkey-meatballs-with-cranberry.html\" title=\"Turkey Meatballs with Cranberry Sauce\">Turkey Meatballs with Cranberry Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2008/07/baked-brie-crockpot-recipe.html\" title=\"Baked Brie\">Baked Brie\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Sides\u003c/strong>\u003cbr>\nSide dishes are another easy part of a gluten-free holiday dinner. Stick to vegetable-based recipes and you'll find a lot of dishes that are gluten-free by default, requiring no doctoring or wheat analogues. If you really want to make something that involves bread crumbs or a crust, your local natural foods store will carry a selection of gluten-free options. For something more original, check out these wonderful sides by some of the internet's best gluten-free cooks.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.thespunkycoconut.com/2008/11/go-ahead-honey-food-from-your-childhood.html\" title=\"Green Bean Casserole\">Green Bean Casserole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/tassajara-warm-red-cabbage-salad-recipe.html\" title=\"Tassajara Warm Red Cabbage Salad\">Tassajara Warm Red Cabbage Salad\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nopotcooking.com/index.php/2010/12/02/broccolini-with-brown-butter-and-cashews/\" title=\"Broccolini with Brown Butter and Cashews\">Broccolini with Brown Butter and Cashews\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://mykidseatsquid.com/2010/11/pumpkin-potato-gratin-mushroom-swiss-chard-from-chef-joseph-george/\" title=\"Pumpkin Potato Gratin & Mushroom Swiss Chard\">Pumpkin Potato Gratin & Mushroom Swiss Chard\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thewholegang.org/2010/11/wild-rice-and-mushroom-bake-recipe/\" title=\"Wild Rice and Mushroom Bake Recipe\">Wild Rice and Mushroom Bake Recipe\u003c/a>\u003c/li>\n\u003cli>And what's dinner without \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">gluten-free dinner rolls\u003c/a>?\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Entrees\u003c/strong>\u003cbr>\nChristmas foods in the United States are much more free-form than \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">traditional Thanksgiving fare\u003c/a>, but a lot of folks still love their turkey or ham for dinner. Try thinking outside of the box when planning your holiday entree, taking a cue from these recipes.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tastyeatsathome.wordpress.com/2009/11/12/make-ahead-gluten-free-turkey-gravy-and-stuffing-for-holiday-food-fest/\" title=\"Make-Ahead Gravy\">Make-Ahead Gravy\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/how-to-roast-a-turkey/\" title=\"How to roast a turkey\">Roasting the Perfect Turkey\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeeasily.com/corn-butter-bean-lima-bean-casserole/\" title=\"Corn and Bean Casserole\">Corn and Bean Casserole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nopotcooking.com/index.php/2010/11/26/apricot-turkey/\" title=\"Apricot Turkey\">Apricot Turkey\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplygluten-free.blogspot.com/2010_10_01_archive.html\" title=\"Gluten-Free Coconut Chicken with Sunbutter Sauce\">Gluten-Free Coconut Chicken with Sunbutter Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thesensitivepantry.com/the-sensitive-pantry/2009/7/7/tiny-turkey-meatballs-atop-penne-escarole.html\" title=\"Tiny Turkey Meatballs Atop Penne and Escarole\">Tiny Turkey Meatballs Atop Penne and Escarole\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://crockpot365.blogspot.com/2009/02/crockpot-maple-ham-recipe.html\" title=\"CrockPot Maple Ham Recipe\">CrockPot Maple Ham Recipe\u003c/a>\u003c/li>\n\u003cli>Are you a Honeybaked Ham lover? Then you're in luck, because the company's \u003ca href=\"http://www.adventuresofaglutenfreemom.com/2009/12/honeybaked-hams-are-now-gluten-free/\" title=\"Is Honeybaked Ham Gluten-Free\">signature sweetened, cured ham is now gluten-free\u003c/a>!\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003cbr>\nFor many, the best part of dinner comes after all the savory plates have been cleared. Many folks get tripped up when it comes to preparing gluten-free desserts, since baking with wheat flour is what we've all come to accept as the norm for American sweets. The following recipes are all gluten-free, but more importantly, they're incredible desserts that everyone at your table will love. \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\">Buy goodies from a gluten-free bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.goodfoodstories.com/2010/12/06/salted-caramel-cocoa/\" title=\"Salted Caramel Hot Cocoa\">Salted Caramel Hot Cocoa\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://cookitallergyfree.com/blog/2010/11/gluten-free-toffee-pecan-apple-streusel/\" title=\"Gluten-Free Toffee Pecan Apple Streusel\">Gluten-Free Toffee Pecan Apple Streusel\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/17/gluten-free-gingerbread-recipe/\">Make gluten-free gingerbread cookies\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/down-under-pavlova-recipe/\" title=\"Down Under Pavlova\">Down Under Pavlova\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thespunkycoconut.com/search/label/Pie\" title=\"Pumpkin Pie\">Pumpkin Pie\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/double-chocolate-mocha-cookies/\" title=\"Double Chocolate Mocha Cookies\">Double Chocolate Mocha Cookies\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>Merry Christmas, everyone! I wish you all a drama and stress-free holiday dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "10 Great Local Bay Area Holiday Chocolate Gifts",
"title": "10 Great Local Bay Area Holiday Chocolate Gifts",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It's no secret that the Bay Area has a bounty of food artisans and purveyors. But did you know that we also have no shortage of innovative premium chocolatiers? From small shops like \u003ca href=\"http://www.socolachocolates.com/\">Sôcôla\u003c/a>, \u003ca href=\"http://www.chocolatierblue.com/\">Chocolatier Blue\u003c/a> and \u003ca href=\"http://www.cocodelice.com/\">Coco Delice\u003c/a> to larger and more established San Francisco companies like \u003ca href=\"http://www.recchiuti.com/\">Recchiuti\u003c/a> and \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>; the Bay Area abounds with locally-made, hand-crafted truffles and chocolates for every taste and preference.\u003c/p>\n\u003cp>It's not surprising that our home-grown chocolate shops all seem to use the highest quality ingredients, with many utilizing organic local creams and butters alongside fruits and nuts purchased from nearby farmers. And, as all truffles should be, these confections are also made with trained and sure hands, often artistically sculpted or topped with elegant etchings. Overall, the chocolates and truffles produced locally use the finest ingredients, are superbly made and are lovely to look at.\u003c/p>\n\u003cp>So if you're shopping for a little chocolate indulgence this holiday season, keep it local. You won't be disappointed.\u003c/p>\n\u003cp>Following are my top-ten picks for local holiday chocolates.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19888\" class=\"wp-caption alignnone\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/socola2.jpg\">\u003cimg class=\"size-full wp-image-19888\" title=\"socola\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/socola2.jpg\" alt=\"socola\" width=\"400\" height=\"266\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo credit: Emiko Taki\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.socolachocolates.com/\">Sôcôla\u003c/a>\u003cbr>\nAnd if you're in the mood for some familial holiday warmth this season, Sôcôla offers a hearty dose. Susan and Wendy Lieu are two charismatic local sisters who live and breath chocolate. And just to keep their product really local, these sisters purposely use other Bay Area family-owned products to make each handmade truffle, including organic \u003ca href=\"http://www.strausfamilycreamery.com/\">Strauss Family Creamery\u003c/a> products and \u003ca href=\"http://www.guittard.com/\">E. Guittard\u003c/a> chocolate.\u003c/p>\n\u003cp>This holiday season Sôcôla is showcasing four special treats in their \u003ca href=\"http://socolachocolatier.foodoro.com/store/products/by-the-fireside-holiday-collection\">By the Fireside Holiday 2010 collection\u003c/a>:\u003c/p>\n\u003cul>\n\u003cli> Chai Baba Chai -- an exotic blend of Assam tea with cardamom, cloves, black peppercorn and cinnamon\u003c/li>\n\u003cli> Hazelnut Praline -- sort of a refined Nutella\u003c/li>\n\u003cli> Hot in Hia -- a delicate champagne truffle made in honor of the Lieu sisters' grandmother Hia\u003c/li>\n\u003cli> Pumpkin Burnt Caramel -- a blend of holiday pumpkin pie spices, burnt caramel, Hawaiian sea salt and a splash of brandy\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.socolachocolates.com/index2.php\">You can buy Sôcôla online or at various locations\u003c/a>, including:\u003cbr>\n\u003cstrong>San Francisco:\u003c/strong> \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>; \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> Potrero Hills and SOMA;\u003cbr>\n\u003cstrong>East Bay:\u003c/strong> \u003ca href=\"http://www.fourthstreetshop.com/pages/pasta_shop.html\">The Pasta Shop\u003c/a>; \u003ca href=\"http://www.markethallfoods.com/?gclid=CKusyJDY7KUCFQqAgwodMngJog\">Market Hall\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/coco-delice-holiday-cube_pic.jpg\">\u003cimg class=\"alignnone size-full wp-image-19839\" title=\"coco delice holiday cube\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/coco-delice-holiday-cube_pic.jpg\" alt=\"coco delice holiday cube\" width=\"266\" height=\"400\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.cocodelice.com/\">Coco Délice Fine Chocolates\u003c/a>\u003cbr>\nIf you're in the mood for a truly French-style traditional truffle -– chocolate filled with ganache that is hand-rolled and finished with cocoa powder -– you'll want to seek out Coco Délice. In addition to making extraordinary chocolate, this Emeryville company also works to find a balance between business and environmental conservation. Dedicated to using local ingredients, Coco Délice uses fruit and nuts from Bay Area farmers in their ganaches, cream from Berkeley Farms, and wine from the Sonoma Valley in their Wine & Spirits collection.\u003c/p>\n\u003cp>I spoke with Chef Dennis, who says his favorite holiday treats this year are:\u003c/p>\n\u003cul>\n\u003cli> Bittersweet \u003ca href=\"http://www.cocodelice.com/products-page/assorted-gift-boxes/cognac-truffles-5-5oz/\">Cognac\u003c/a> and \u003ca href=\"http://www.cocodelice.com/products-page/seasonal-favorites/bourbon-pecan-truffles/\">Bourbon Pecan Truffles\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cocodelice.com/products-page/seasonal-favorites/peppermint-bark/\">Peppermint Bark\u003c/a> -- made with dark and white chocolate, peppermint oil, candy and cocoa (which is sold exclusively at \u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's Market\u003c/a>)\u003c/li>\n\u003cli> The \u003ca href=\"http://www.cocodelice.com/products-page/assorted-gift-boxes/coco-holiday-cube/\">Holiday Cube\u003c/a> assorted gift box that contains hand-rolled truffles, caramelized chocolate covered almonds, and set of dark chocolate disks with cocoa nubs\u003c/li>\n\u003c/ul>\n\u003cp>Coco Délice can be purchased \u003ca href=\"http://www.cocodelice.com/\">online\u003c/a> or at \u003ca href=\"http://www.cocodelice.com/locations-events\">various Bay Area locations\u003c/a>, including many \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and \u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's\u003c/a> stores.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tcho.com/\">TCHO\u003c/a>\u003cbr>\nTCHO is making its own batch of high-quality chocolates this year. Always fair trade and always first-rate, TCHO offers various holiday gifts for the obsessive chocolate lover and/or baker in your life. A few holiday offerings are:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/featured/holiday-12-bar-sampler.html\">Holiday gift boxes wrapped in designs by Dutch graphic artist Max Kisman\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/tcho-drinks/drinking-chocolate.html\">Hot and Cold Drinking Chocolate\u003c/a> -- which is made to be prepared as a thick and luscious European-style drink\u003c/li>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/tcho-a-day/tcho-a-day-60.html\">TCHO-a-Day\u003c/a> -- a no-nonsense container filled with lovely little chocolate bars\u003c/li>\n\u003c/ul>\n\u003cp>TCHO is available for purchase online, at their \u003ca href=\"http://www.tcho.com/where-to-buy/tour\">factory store\u003c/a> in San Francisco (where you can also take a tour), and at \u003ca href=\"http://www.tcho.com/where-to-buy/store-locator-list\">various Bay Area locations\u003c/a> including: \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>, various \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and \u003ca href=\"http://www.realfoodco.com/\">Real Foods\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/recchiutti-holiday-truffles1.jpg\">\u003cimg class=\"alignnone size-full wp-image-19840\" title=\"recchiutti holiday truffles\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/recchiutti-holiday-truffles1.jpg\" alt=\"recchiutti holiday truffles\" width=\"252\" height=\"252\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.recchiuti.com/\">Recchiuti Confections\u003c/a>\u003cbr>\nOne of my longtime favorite chocolate companies, I have always relied on Recchiuti during the holiday season. The elegant etchings and drawings on their truffles are the first clue to how exquisite these confections really are. Yet as often happens with a favorite restaurant, I think I've gotten stuck in a rut with their truffle menu. So instead of getting my tried and true Fleur de Sel Caramels or Peanut Butter Pucks this year, I think I'll try some of their seasonal selections:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.recchiuti.com/268.html?area=01\">Caramels to the Third Power\u003c/a> -- salted caramel, butterscotch salted caramel, and chocolate caramel\u003c/li>\n\u003cli>\u003ca href=\"http://www.recchiuti.com/237.html\">Peppermint Thins\u003c/a> -- a spin-off of Junior Mints, these peppermint thins are made with organic peppermint leaves from the Willamette valley and peppermint oil\u003c/li>\n\u003cli>Pairing Boxes (four types of chocolates created specifically to pair with with \u003ca href=\"http://www.recchiuti.com/267.html\">whiskey\u003c/a>, \u003ca href=\"http://www.recchiuti.com/240.html?area=01\">wine\u003c/a>, \u003ca href=\"http://www.recchiuti.com/263.html?area=01\">beer\u003c/a> and \u003ca href=\"http://www.recchiuti.com/274.html\">spirits\u003c/a> for your holiday celebrations\u003c/li>\n\u003c/ul>\n\u003cp>Recchiuti is available for purchase \u003ca href=\"http://www.recchiuti.com/index.html\">online\u003c/a>, at their \u003ca href=\"http://www.recchiuti.com/our_store.html\">Ferry Building store\u003c/a>, and at \u003ca href=\"http://www.recchiuti.com/retail_partners.html\">various Bay Area locations\u003c/a> including:\u003cbr>\n\u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's\u003c/a>, \u003ca href=\"http://www.draegers.com/\">Draeger's\u003c/a>,\u003ca href=\"http://biritemarket.com/\"> Bi-Rite Market\u003c/a>, \u003ca href=\"http://www.rainbowgrocery.coop/\">Rainbow Grocery\u003c/a>, and \u003ca href=\"http://www.villagemkt.com/\">Village Market\u003c/a> in Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chocolatierblue.com/\">Chocolatier Blue\u003c/a>\u003cbr>\nTrained in the intricacies of French chocolate making, Chris Blue is dedicated to making French-inspired chocolate truffles at a local level. With an emphasis on classical truffle-making, Chocolatier Blue uses Domori and Amedei chocolate, Five-Star organic butter, and seasonal fruits from the Berkeley Farmer's Market.\u003c/p>\n\u003cp>Chris Blue has come up with a few holiday flavors this year using various flavors, including \u003ca href=\"http://www.chocolatierblue.com/chocolates.aspx\">gingerbread; sugar cookie; eggnog; rum-soaked currents; and holiday spices\u003c/a>.\u003c/p>\n\u003cp>You can purchase Chocolatier Blue truffles \u003ca href=\"http://www.chocolatierblue.com/\">online\u003c/a>, at their \u003ca href=\"http://www.chocolatierblue.com/location.aspx\">stores in Berkeley and Mill Valley\u003c/a>, or at \u003ca href=\"http://www.paliodasti.com/\">Palio D’Asti\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://michaelmischerchocolates.com/\">Michael Mischer Chocolates\u003c/a>\u003cbr>\nI have a soft spot in my heart for Michael Mischer Chocolates as my family and I like to walk there on hot summer nights for cups of Mr. Mischer's creamy gelato. My husband also usually places a few truffles from this Oakland store in my stocking each Christmas (and I end up eating at least one as part of my holiday breakfast). Made with single-origin chocolate of Grand Cru quality from Venezuela or Ecuador, these truffles have an elegant chocolate taste that if full of nuance. Each is also hand sculpted so they are quite pretty.\u003c/p>\n\u003cp>In addition to its full range of truffles, Michael Mischer Chocolates is also offering \u003ca href=\"http://michaelmischerchocolates.com/content/collection/holiday_collection\">three holiday flavors:\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Gingerbread Caramel -- made with a spice blend that tastes like a gingerbread cookie\u003c/li>\n\u003cli>Advocaat -- made with a Dutch egg liqueur\u003c/li>\n\u003cli>Mint Marshmallow -- filled with a homemade marshmallow flavored with mint oil\u003c/li>\n\u003c/ul>\n\u003cp>You can purchase Michael Mischer Chocolates at Mr. Mischer's store on Grand Avenue in Oakland, at Cocoa Bella, Fog City News, or Bi-Rite Market. You can also purchase directly through emailing the company (through their web site) or calling the store directly.\u003c/p>\n\u003cp>\u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>\u003cbr>\nA long-time local favorite, \u003ca href=\"http://www.flickr.com/photos/bayareabites/4897262012/in/set-72157624611232071/\">Chuck (Charles) Siegel\u003c/a> has been making local truffles in San Francisco since 1987. Beautifully crafted, with both sculpted shapes and etched drawings, Charles Chocolates offers various assortments and selections that are perfect for a holiday gift.\u003c/p>\n\u003cp>This year Charles Chocolates is offering a:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.charleschocolates.com/online-store/boxed-chocolates/winter-collection.html\">Winter Collection \u003c/a>Collection -- Fleur de Sel Caramels with images of snowflakes and raindrops decorating the top of each\u003c/li>\n\u003cli>\u003ca href=\"http://www.charleschocolates.com/online-store/edible-chocolate-boxes/holiday-edible-chocolate-box.html\">Holiday Collection Edible Chocolate Box\u003c/a> -- an assortment of their most popular confections set in an edible chocolate box\u003c/li>\n\u003c/ul>\n\u003cp>You can purchase Charles Chocolates online, at their \u003ca href=\"http://www.charleschocolates.com/location-and-hours\">flagship Westfield Shopping Center store\u003c/a>, and at various \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods \u003c/a>locations.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xocolate-buddha1.jpg\">\u003cimg class=\"alignnone size-full wp-image-19841\" title=\"xocolate buddha\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xocolate-buddha1.jpg\" alt=\"xocolate buddha\" width=\"300\" height=\"400\">\u003c/a>\u003cbr>\n\u003ca href=\"http://thexocolatebar.com/\">The Xocolate Bar\u003c/a>\u003cbr>\nLocated in North Berkeley, Xocolate Bar creates both classic and vegan artisanal chocolates amd truffles using organic, seasonal and local ingredients whenever possible. With new flavors presented weekly, they make sure that at least half their selection is vegan.\u003c/p>\n\u003cp>Some holiday flavors include:\u003c/p>\n\u003cul>\n\u003cli> Gingerbread Truffle -- made with black currents\u003c/li>\n\u003cli> The Salted Chile Makeout Truffle -- made with chai and maca root (an aphrodisiac)\u003c/li>\n\u003cli> The Tamarind Mango Agave -– their most popular vegan option\u003c/li>\n\u003c/ul>\n\u003cp>The Xocolate Bar is also offering a Community Supported Chocolate program where can sign up to pick up a monthly box of handmade chocolates at a designated neighborhood location. Each box will contain handmade chocolates made with seasonal, sustainable and/or organic ingredients.\u003c/p>\n\u003cp>You can purchase Xocolate Bar confections at their store in North Berkeley, or \u003ca href=\"http://thexocolatebar.com/shop.aspx\">on their site through Foodoro\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.barloventochocolates.com/\">Barolovento Chocolates\u003c/a>\u003cbr>\nPeter Bryden started making chocolates after tasting the dried cherry of his dreams from Smit Ranch. He imagined the moist plump fruit encased in chocolate and it was so good, he started Barolovento Chocolates to sell them. Barolovento now sells many different types of chocolates using single-source Venezuelan chocolate at Bay Area farmers' markets. This holiday season Peter has a few specialty items available in addition to his normal selection of shaped chocolates and truffles.\u003c/p>\n\u003cul>\n\u003cli>Chocolate-covered Almonds (from EGB farms, these are panned in chocolate for even coating and sold in tubes)\u003c/li>\n\u003cli>Holiday truffles (flavors include gingerbread, Fresh Mint (made by infusing cream with fresh spearmint)\u003c/li>\n\u003cli>Meyer Lemon Zest truffles (which are created using fresh local Meyer lemons); and Kirsch Liqueur truffles.\u003c/li>\n\u003c/ul>\n\u003cp>Barolovento Chocolates accepts \u003ca href=\"mailto:barloventochocolat@pacbell.net\">email\u003c/a> and phone orders by calling (510) 238-8787. You can also purchase their chocolates at the following \u003ca href=\"http://www.barloventochocolates.com/farmers_market.html\">farmers' markets\u003c/a>: Marin Civic Center, Grand Lake in Oakland, and Palo Alto. The Pasta Shop in \u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/fourth-street-pasta-shop\">Rockridge\u003c/a> and \u003ca href=\"http://www.fourthstreetshop.com/pages/pasta_shop.html\">Berkeley\u003c/a> also sells their fleur de sel caramels and small logo bars with sea salt.\u003c/p>\n\u003cp>Because Christmas falls on a Saturday this year, Barolovento Chocolates is opening their kitchen for sales December 20 - 24 from 9am-4pm. Stop by at 638 2nd street Oakland to pick up some holiday treats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/alegio.jpg\">\u003cimg class=\"alignnone size-full wp-image-19885\" title=\"alegio\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/alegio.jpg\" alt=\"alegio\" width=\"453\" height=\"187\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.alegio.com/home.html\">Alegio\u003c/a>\u003cbr>\nLocated in Berkeley's Gourmet Ghetto, Alegio makes classic French truffles and chocolates. Panos Panagos, a very charming Frenchman, and Robbin Everson, the talented chef, work together to bring hand-crafted truffles made on site to their little neck of the Bay Area. Alegio also sells truffles by \u003ca href=\"http://www.alegio.com/er-rovira.html\">Enric Rovira's\u003c/a> and Claudio Corallo. Vegan and organic confections are available and all chocolate used is fair trade.\u003c/p>\n\u003cp>A few truffles worth checking out for the holiday season are the:\u003c/p>\n\u003cul>\n\u003cli> Sea Salt Caramel Truffle -- a consistent best seller\u003c/li>\n\u003cli>Habanera -- which has won a few awards\u003c/li>\n\u003cli>Grapefruit Caramel\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Alegio chocolates can be purchased \u003ca href=\"http://www.alegio.com/order.html\">online\u003c/a> or at their store at 1511 Shattuck Avenue, Berkeley\u003c/p>\n\n",
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"excerpt": "It's not surprising that our home-grown chocolate shops all seem to use the highest quality ingredients, with many using organic local creams and butters alongside fruits and nuts purchased from nearby farmers. And, as all truffles should be, these confections are also made with trained and sure hands, often artistically sculpted or topped with elegant etchings. Overall, the chocolates and truffles produced locally use the finest ingredients, are superbly made and are lovely to look at.",
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"description": "It's not surprising that our home-grown chocolate shops all seem to use the highest quality ingredients, with many using organic local creams and butters alongside fruits and nuts purchased from nearby farmers. And, as all truffles should be, these confections are also made with trained and sure hands, often artistically sculpted or topped with elegant etchings. Overall, the chocolates and truffles produced locally use the finest ingredients, are superbly made and are lovely to look at.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's no secret that the Bay Area has a bounty of food artisans and purveyors. But did you know that we also have no shortage of innovative premium chocolatiers? From small shops like \u003ca href=\"http://www.socolachocolates.com/\">Sôcôla\u003c/a>, \u003ca href=\"http://www.chocolatierblue.com/\">Chocolatier Blue\u003c/a> and \u003ca href=\"http://www.cocodelice.com/\">Coco Delice\u003c/a> to larger and more established San Francisco companies like \u003ca href=\"http://www.recchiuti.com/\">Recchiuti\u003c/a> and \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>; the Bay Area abounds with locally-made, hand-crafted truffles and chocolates for every taste and preference.\u003c/p>\n\u003cp>It's not surprising that our home-grown chocolate shops all seem to use the highest quality ingredients, with many utilizing organic local creams and butters alongside fruits and nuts purchased from nearby farmers. And, as all truffles should be, these confections are also made with trained and sure hands, often artistically sculpted or topped with elegant etchings. Overall, the chocolates and truffles produced locally use the finest ingredients, are superbly made and are lovely to look at.\u003c/p>\n\u003cp>So if you're shopping for a little chocolate indulgence this holiday season, keep it local. You won't be disappointed.\u003c/p>\n\u003cp>Following are my top-ten picks for local holiday chocolates.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19888\" class=\"wp-caption alignnone\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/socola2.jpg\">\u003cimg class=\"size-full wp-image-19888\" title=\"socola\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/socola2.jpg\" alt=\"socola\" width=\"400\" height=\"266\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo credit: Emiko Taki\u003c/figcaption>\u003c/figure>\n\u003cp>\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.socolachocolates.com/\">Sôcôla\u003c/a>\u003cbr>\nAnd if you're in the mood for some familial holiday warmth this season, Sôcôla offers a hearty dose. Susan and Wendy Lieu are two charismatic local sisters who live and breath chocolate. And just to keep their product really local, these sisters purposely use other Bay Area family-owned products to make each handmade truffle, including organic \u003ca href=\"http://www.strausfamilycreamery.com/\">Strauss Family Creamery\u003c/a> products and \u003ca href=\"http://www.guittard.com/\">E. Guittard\u003c/a> chocolate.\u003c/p>\n\u003cp>This holiday season Sôcôla is showcasing four special treats in their \u003ca href=\"http://socolachocolatier.foodoro.com/store/products/by-the-fireside-holiday-collection\">By the Fireside Holiday 2010 collection\u003c/a>:\u003c/p>\n\u003cul>\n\u003cli> Chai Baba Chai -- an exotic blend of Assam tea with cardamom, cloves, black peppercorn and cinnamon\u003c/li>\n\u003cli> Hazelnut Praline -- sort of a refined Nutella\u003c/li>\n\u003cli> Hot in Hia -- a delicate champagne truffle made in honor of the Lieu sisters' grandmother Hia\u003c/li>\n\u003cli> Pumpkin Burnt Caramel -- a blend of holiday pumpkin pie spices, burnt caramel, Hawaiian sea salt and a splash of brandy\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.socolachocolates.com/index2.php\">You can buy Sôcôla online or at various locations\u003c/a>, including:\u003cbr>\n\u003cstrong>San Francisco:\u003c/strong> \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>; \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> Potrero Hills and SOMA;\u003cbr>\n\u003cstrong>East Bay:\u003c/strong> \u003ca href=\"http://www.fourthstreetshop.com/pages/pasta_shop.html\">The Pasta Shop\u003c/a>; \u003ca href=\"http://www.markethallfoods.com/?gclid=CKusyJDY7KUCFQqAgwodMngJog\">Market Hall\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/coco-delice-holiday-cube_pic.jpg\">\u003cimg class=\"alignnone size-full wp-image-19839\" title=\"coco delice holiday cube\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/coco-delice-holiday-cube_pic.jpg\" alt=\"coco delice holiday cube\" width=\"266\" height=\"400\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.cocodelice.com/\">Coco Délice Fine Chocolates\u003c/a>\u003cbr>\nIf you're in the mood for a truly French-style traditional truffle -– chocolate filled with ganache that is hand-rolled and finished with cocoa powder -– you'll want to seek out Coco Délice. In addition to making extraordinary chocolate, this Emeryville company also works to find a balance between business and environmental conservation. Dedicated to using local ingredients, Coco Délice uses fruit and nuts from Bay Area farmers in their ganaches, cream from Berkeley Farms, and wine from the Sonoma Valley in their Wine & Spirits collection.\u003c/p>\n\u003cp>I spoke with Chef Dennis, who says his favorite holiday treats this year are:\u003c/p>\n\u003cul>\n\u003cli> Bittersweet \u003ca href=\"http://www.cocodelice.com/products-page/assorted-gift-boxes/cognac-truffles-5-5oz/\">Cognac\u003c/a> and \u003ca href=\"http://www.cocodelice.com/products-page/seasonal-favorites/bourbon-pecan-truffles/\">Bourbon Pecan Truffles\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cocodelice.com/products-page/seasonal-favorites/peppermint-bark/\">Peppermint Bark\u003c/a> -- made with dark and white chocolate, peppermint oil, candy and cocoa (which is sold exclusively at \u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's Market\u003c/a>)\u003c/li>\n\u003cli> The \u003ca href=\"http://www.cocodelice.com/products-page/assorted-gift-boxes/coco-holiday-cube/\">Holiday Cube\u003c/a> assorted gift box that contains hand-rolled truffles, caramelized chocolate covered almonds, and set of dark chocolate disks with cocoa nubs\u003c/li>\n\u003c/ul>\n\u003cp>Coco Délice can be purchased \u003ca href=\"http://www.cocodelice.com/\">online\u003c/a> or at \u003ca href=\"http://www.cocodelice.com/locations-events\">various Bay Area locations\u003c/a>, including many \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and \u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's\u003c/a> stores.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tcho.com/\">TCHO\u003c/a>\u003cbr>\nTCHO is making its own batch of high-quality chocolates this year. Always fair trade and always first-rate, TCHO offers various holiday gifts for the obsessive chocolate lover and/or baker in your life. A few holiday offerings are:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/featured/holiday-12-bar-sampler.html\">Holiday gift boxes wrapped in designs by Dutch graphic artist Max Kisman\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/tcho-drinks/drinking-chocolate.html\">Hot and Cold Drinking Chocolate\u003c/a> -- which is made to be prepared as a thick and luscious European-style drink\u003c/li>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/tcho-a-day/tcho-a-day-60.html\">TCHO-a-Day\u003c/a> -- a no-nonsense container filled with lovely little chocolate bars\u003c/li>\n\u003c/ul>\n\u003cp>TCHO is available for purchase online, at their \u003ca href=\"http://www.tcho.com/where-to-buy/tour\">factory store\u003c/a> in San Francisco (where you can also take a tour), and at \u003ca href=\"http://www.tcho.com/where-to-buy/store-locator-list\">various Bay Area locations\u003c/a> including: \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>, various \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and \u003ca href=\"http://www.realfoodco.com/\">Real Foods\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/recchiutti-holiday-truffles1.jpg\">\u003cimg class=\"alignnone size-full wp-image-19840\" title=\"recchiutti holiday truffles\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/recchiutti-holiday-truffles1.jpg\" alt=\"recchiutti holiday truffles\" width=\"252\" height=\"252\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.recchiuti.com/\">Recchiuti Confections\u003c/a>\u003cbr>\nOne of my longtime favorite chocolate companies, I have always relied on Recchiuti during the holiday season. The elegant etchings and drawings on their truffles are the first clue to how exquisite these confections really are. Yet as often happens with a favorite restaurant, I think I've gotten stuck in a rut with their truffle menu. So instead of getting my tried and true Fleur de Sel Caramels or Peanut Butter Pucks this year, I think I'll try some of their seasonal selections:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.recchiuti.com/268.html?area=01\">Caramels to the Third Power\u003c/a> -- salted caramel, butterscotch salted caramel, and chocolate caramel\u003c/li>\n\u003cli>\u003ca href=\"http://www.recchiuti.com/237.html\">Peppermint Thins\u003c/a> -- a spin-off of Junior Mints, these peppermint thins are made with organic peppermint leaves from the Willamette valley and peppermint oil\u003c/li>\n\u003cli>Pairing Boxes (four types of chocolates created specifically to pair with with \u003ca href=\"http://www.recchiuti.com/267.html\">whiskey\u003c/a>, \u003ca href=\"http://www.recchiuti.com/240.html?area=01\">wine\u003c/a>, \u003ca href=\"http://www.recchiuti.com/263.html?area=01\">beer\u003c/a> and \u003ca href=\"http://www.recchiuti.com/274.html\">spirits\u003c/a> for your holiday celebrations\u003c/li>\n\u003c/ul>\n\u003cp>Recchiuti is available for purchase \u003ca href=\"http://www.recchiuti.com/index.html\">online\u003c/a>, at their \u003ca href=\"http://www.recchiuti.com/our_store.html\">Ferry Building store\u003c/a>, and at \u003ca href=\"http://www.recchiuti.com/retail_partners.html\">various Bay Area locations\u003c/a> including:\u003cbr>\n\u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's\u003c/a>, \u003ca href=\"http://www.draegers.com/\">Draeger's\u003c/a>,\u003ca href=\"http://biritemarket.com/\"> Bi-Rite Market\u003c/a>, \u003ca href=\"http://www.rainbowgrocery.coop/\">Rainbow Grocery\u003c/a>, and \u003ca href=\"http://www.villagemkt.com/\">Village Market\u003c/a> in Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chocolatierblue.com/\">Chocolatier Blue\u003c/a>\u003cbr>\nTrained in the intricacies of French chocolate making, Chris Blue is dedicated to making French-inspired chocolate truffles at a local level. With an emphasis on classical truffle-making, Chocolatier Blue uses Domori and Amedei chocolate, Five-Star organic butter, and seasonal fruits from the Berkeley Farmer's Market.\u003c/p>\n\u003cp>Chris Blue has come up with a few holiday flavors this year using various flavors, including \u003ca href=\"http://www.chocolatierblue.com/chocolates.aspx\">gingerbread; sugar cookie; eggnog; rum-soaked currents; and holiday spices\u003c/a>.\u003c/p>\n\u003cp>You can purchase Chocolatier Blue truffles \u003ca href=\"http://www.chocolatierblue.com/\">online\u003c/a>, at their \u003ca href=\"http://www.chocolatierblue.com/location.aspx\">stores in Berkeley and Mill Valley\u003c/a>, or at \u003ca href=\"http://www.paliodasti.com/\">Palio D’Asti\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://michaelmischerchocolates.com/\">Michael Mischer Chocolates\u003c/a>\u003cbr>\nI have a soft spot in my heart for Michael Mischer Chocolates as my family and I like to walk there on hot summer nights for cups of Mr. Mischer's creamy gelato. My husband also usually places a few truffles from this Oakland store in my stocking each Christmas (and I end up eating at least one as part of my holiday breakfast). Made with single-origin chocolate of Grand Cru quality from Venezuela or Ecuador, these truffles have an elegant chocolate taste that if full of nuance. Each is also hand sculpted so they are quite pretty.\u003c/p>\n\u003cp>In addition to its full range of truffles, Michael Mischer Chocolates is also offering \u003ca href=\"http://michaelmischerchocolates.com/content/collection/holiday_collection\">three holiday flavors:\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Gingerbread Caramel -- made with a spice blend that tastes like a gingerbread cookie\u003c/li>\n\u003cli>Advocaat -- made with a Dutch egg liqueur\u003c/li>\n\u003cli>Mint Marshmallow -- filled with a homemade marshmallow flavored with mint oil\u003c/li>\n\u003c/ul>\n\u003cp>You can purchase Michael Mischer Chocolates at Mr. Mischer's store on Grand Avenue in Oakland, at Cocoa Bella, Fog City News, or Bi-Rite Market. You can also purchase directly through emailing the company (through their web site) or calling the store directly.\u003c/p>\n\u003cp>\u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>\u003cbr>\nA long-time local favorite, \u003ca href=\"http://www.flickr.com/photos/bayareabites/4897262012/in/set-72157624611232071/\">Chuck (Charles) Siegel\u003c/a> has been making local truffles in San Francisco since 1987. Beautifully crafted, with both sculpted shapes and etched drawings, Charles Chocolates offers various assortments and selections that are perfect for a holiday gift.\u003c/p>\n\u003cp>This year Charles Chocolates is offering a:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.charleschocolates.com/online-store/boxed-chocolates/winter-collection.html\">Winter Collection \u003c/a>Collection -- Fleur de Sel Caramels with images of snowflakes and raindrops decorating the top of each\u003c/li>\n\u003cli>\u003ca href=\"http://www.charleschocolates.com/online-store/edible-chocolate-boxes/holiday-edible-chocolate-box.html\">Holiday Collection Edible Chocolate Box\u003c/a> -- an assortment of their most popular confections set in an edible chocolate box\u003c/li>\n\u003c/ul>\n\u003cp>You can purchase Charles Chocolates online, at their \u003ca href=\"http://www.charleschocolates.com/location-and-hours\">flagship Westfield Shopping Center store\u003c/a>, and at various \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods \u003c/a>locations.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xocolate-buddha1.jpg\">\u003cimg class=\"alignnone size-full wp-image-19841\" title=\"xocolate buddha\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xocolate-buddha1.jpg\" alt=\"xocolate buddha\" width=\"300\" height=\"400\">\u003c/a>\u003cbr>\n\u003ca href=\"http://thexocolatebar.com/\">The Xocolate Bar\u003c/a>\u003cbr>\nLocated in North Berkeley, Xocolate Bar creates both classic and vegan artisanal chocolates amd truffles using organic, seasonal and local ingredients whenever possible. With new flavors presented weekly, they make sure that at least half their selection is vegan.\u003c/p>\n\u003cp>Some holiday flavors include:\u003c/p>\n\u003cul>\n\u003cli> Gingerbread Truffle -- made with black currents\u003c/li>\n\u003cli> The Salted Chile Makeout Truffle -- made with chai and maca root (an aphrodisiac)\u003c/li>\n\u003cli> The Tamarind Mango Agave -– their most popular vegan option\u003c/li>\n\u003c/ul>\n\u003cp>The Xocolate Bar is also offering a Community Supported Chocolate program where can sign up to pick up a monthly box of handmade chocolates at a designated neighborhood location. Each box will contain handmade chocolates made with seasonal, sustainable and/or organic ingredients.\u003c/p>\n\u003cp>You can purchase Xocolate Bar confections at their store in North Berkeley, or \u003ca href=\"http://thexocolatebar.com/shop.aspx\">on their site through Foodoro\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.barloventochocolates.com/\">Barolovento Chocolates\u003c/a>\u003cbr>\nPeter Bryden started making chocolates after tasting the dried cherry of his dreams from Smit Ranch. He imagined the moist plump fruit encased in chocolate and it was so good, he started Barolovento Chocolates to sell them. Barolovento now sells many different types of chocolates using single-source Venezuelan chocolate at Bay Area farmers' markets. This holiday season Peter has a few specialty items available in addition to his normal selection of shaped chocolates and truffles.\u003c/p>\n\u003cul>\n\u003cli>Chocolate-covered Almonds (from EGB farms, these are panned in chocolate for even coating and sold in tubes)\u003c/li>\n\u003cli>Holiday truffles (flavors include gingerbread, Fresh Mint (made by infusing cream with fresh spearmint)\u003c/li>\n\u003cli>Meyer Lemon Zest truffles (which are created using fresh local Meyer lemons); and Kirsch Liqueur truffles.\u003c/li>\n\u003c/ul>\n\u003cp>Barolovento Chocolates accepts \u003ca href=\"mailto:barloventochocolat@pacbell.net\">email\u003c/a> and phone orders by calling (510) 238-8787. You can also purchase their chocolates at the following \u003ca href=\"http://www.barloventochocolates.com/farmers_market.html\">farmers' markets\u003c/a>: Marin Civic Center, Grand Lake in Oakland, and Palo Alto. The Pasta Shop in \u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/fourth-street-pasta-shop\">Rockridge\u003c/a> and \u003ca href=\"http://www.fourthstreetshop.com/pages/pasta_shop.html\">Berkeley\u003c/a> also sells their fleur de sel caramels and small logo bars with sea salt.\u003c/p>\n\u003cp>Because Christmas falls on a Saturday this year, Barolovento Chocolates is opening their kitchen for sales December 20 - 24 from 9am-4pm. Stop by at 638 2nd street Oakland to pick up some holiday treats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/alegio.jpg\">\u003cimg class=\"alignnone size-full wp-image-19885\" title=\"alegio\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/alegio.jpg\" alt=\"alegio\" width=\"453\" height=\"187\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.alegio.com/home.html\">Alegio\u003c/a>\u003cbr>\nLocated in Berkeley's Gourmet Ghetto, Alegio makes classic French truffles and chocolates. Panos Panagos, a very charming Frenchman, and Robbin Everson, the talented chef, work together to bring hand-crafted truffles made on site to their little neck of the Bay Area. Alegio also sells truffles by \u003ca href=\"http://www.alegio.com/er-rovira.html\">Enric Rovira's\u003c/a> and Claudio Corallo. Vegan and organic confections are available and all chocolate used is fair trade.\u003c/p>\n\u003cp>A few truffles worth checking out for the holiday season are the:\u003c/p>\n\u003cul>\n\u003cli> Sea Salt Caramel Truffle -- a consistent best seller\u003c/li>\n\u003cli>Habanera -- which has won a few awards\u003c/li>\n\u003cli>Grapefruit Caramel\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Alegio chocolates can be purchased \u003ca href=\"http://www.alegio.com/order.html\">online\u003c/a> or at their store at 1511 Shattuck Avenue, Berkeley\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Roasted Brussels Sprouts Chips with Lemon and Parmigiano",
"title": "Roasted Brussels Sprouts Chips with Lemon and Parmigiano",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/2010_12_brussels_sprouts_chips-3.jpg\" alt=\"Brussels Sprout Chips\" title=\"Brussels Sprout Chips\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19809\">\u003cbr>\n\u003cem>Roasted Brussels Sprouts Chips with Lemon and Parmigiano\u003c/em>\u003c/p>\n\u003cp>Are all the Christmas cookies and sweets making you crave a little ruffage? All the rich holiday dinners and party food causing your body to beg for some wholesome veggies? \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/23/brussels-sprouts-two-ways/\">Brussels sprouts\u003c/a> to the rescue. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/marlowe-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/marlowe-1.jpg\" alt=\"Marlowe, SF\" title=\"Marlowe, SF\" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-19810\">\u003c/a>\u003cbr>\n\u003cem>Marlowe, SF\u003c/em>\u003c/p>\n\u003cp>The inspiration for this recipe comes from \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a>. Chef Jennifer Puccio's \u003cstrong>Crispy Brussels Sprouts Chips with Meyer Lemon and Sea Salt\u003c/strong> were love at first sight. She separates the individual leaves of the Brussels sprouts, then flash-fries them to a delicate, light crisp. A spray of lemon juice, fragrant Meyer lemon zest, and sprinkle of sea salt are all that's needed to brighten up these \"chips.\" \u003c/p>\n\u003cp>For my at-home remake version, I opted to roast the Brussels sprouts rather than fry them. A tip on separating the leaves -- I found that the easiest way to do so was to keep trimming the bottom stem as I peeled away the layers. This was the most time consuming part, but once it is done, the rest is a breeze. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Top the roasted Brussels sprouts chips with some lemon zest and parmigiano, and this is one addictive snack! Salty, crispy, flavorful, and best of all, a healthy dose of vegetables.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/2010_12_brussels_sprouts_chips-2.jpg\" alt=\"Brussels Sprout leaves \" title=\"Brussels Sprout leaves \" width=\"338\" height=\"500\" class=\"alignnone size-full wp-image-19808\">\u003cbr>\n\u003cem>Brussels Sprouts leaves tossed in olive oil, lemon, salt and pepper\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roasted Brussels Sprouts Chips with Lemon and Parmigiano\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2 as an appetizer\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound Brussels Sprouts\u003cbr>\n3 tablespoons olive oil\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon pepper\u003cbr>\nJuice of half a lemon\u003cbr>\nZest of one lemon\u003cbr>\n1/4 cup grated Parmigiano Reggiano\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven 350 F\u003cbr>\n2.\tWash Brussels sprouts. Trim the bottom stems and discard. Remove any wilted outer leaves and discard.\u003cbr>\n3.\tCut each sprout in half. Remove loose leaves. Combine halves and leaves in a bowl and toss with olive oil, salt, pepper, and lemon juice. Place on a foil-lined baking sheet with the halved sides facing down.\u003cbr>\n4.\tRoast for 20-30 minutes or until outside of the Brussels sprouts are golden and crisp.\u003cbr>\n5.\tTop with lemon zest and grated cheese. Serve immediately.\u003c/p>\n\n",
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"excerpt": "Crispy Brussels Sprouts Chips, inspired by Marlowe's signature dish. Salty, crispy, flavorful, and best of all, a healthy dose of vegetables during this cookie-laden season.",
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"description": "Crispy Brussels Sprouts Chips, inspired by Marlowe's signature dish. Salty, crispy, flavorful, and best of all, a healthy dose of vegetables during this cookie-laden season.",
"title": "Roasted Brussels Sprouts Chips with Lemon and Parmigiano | KQED",
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"headline": "Roasted Brussels Sprouts Chips with Lemon and Parmigiano",
"datePublished": "2010-12-14T08:27:27-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/2010_12_brussels_sprouts_chips-3.jpg\" alt=\"Brussels Sprout Chips\" title=\"Brussels Sprout Chips\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19809\">\u003cbr>\n\u003cem>Roasted Brussels Sprouts Chips with Lemon and Parmigiano\u003c/em>\u003c/p>\n\u003cp>Are all the Christmas cookies and sweets making you crave a little ruffage? All the rich holiday dinners and party food causing your body to beg for some wholesome veggies? \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/23/brussels-sprouts-two-ways/\">Brussels sprouts\u003c/a> to the rescue. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/marlowe-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/marlowe-1.jpg\" alt=\"Marlowe, SF\" title=\"Marlowe, SF\" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-19810\">\u003c/a>\u003cbr>\n\u003cem>Marlowe, SF\u003c/em>\u003c/p>\n\u003cp>The inspiration for this recipe comes from \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a>. Chef Jennifer Puccio's \u003cstrong>Crispy Brussels Sprouts Chips with Meyer Lemon and Sea Salt\u003c/strong> were love at first sight. She separates the individual leaves of the Brussels sprouts, then flash-fries them to a delicate, light crisp. A spray of lemon juice, fragrant Meyer lemon zest, and sprinkle of sea salt are all that's needed to brighten up these \"chips.\" \u003c/p>\n\u003cp>For my at-home remake version, I opted to roast the Brussels sprouts rather than fry them. A tip on separating the leaves -- I found that the easiest way to do so was to keep trimming the bottom stem as I peeled away the layers. This was the most time consuming part, but once it is done, the rest is a breeze. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Top the roasted Brussels sprouts chips with some lemon zest and parmigiano, and this is one addictive snack! Salty, crispy, flavorful, and best of all, a healthy dose of vegetables.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/2010_12_brussels_sprouts_chips-2.jpg\" alt=\"Brussels Sprout leaves \" title=\"Brussels Sprout leaves \" width=\"338\" height=\"500\" class=\"alignnone size-full wp-image-19808\">\u003cbr>\n\u003cem>Brussels Sprouts leaves tossed in olive oil, lemon, salt and pepper\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roasted Brussels Sprouts Chips with Lemon and Parmigiano\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2 as an appetizer\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound Brussels Sprouts\u003cbr>\n3 tablespoons olive oil\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon pepper\u003cbr>\nJuice of half a lemon\u003cbr>\nZest of one lemon\u003cbr>\n1/4 cup grated Parmigiano Reggiano\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven 350 F\u003cbr>\n2.\tWash Brussels sprouts. Trim the bottom stems and discard. Remove any wilted outer leaves and discard.\u003cbr>\n3.\tCut each sprout in half. Remove loose leaves. Combine halves and leaves in a bowl and toss with olive oil, salt, pepper, and lemon juice. Place on a foil-lined baking sheet with the halved sides facing down.\u003cbr>\n4.\tRoast for 20-30 minutes or until outside of the Brussels sprouts are golden and crisp.\u003cbr>\n5.\tTop with lemon zest and grated cheese. Serve immediately.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"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.",
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"radiolab": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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