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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Cooking-at-Home.jpg\" alt=\"Cooking at Home\" title=\"Cooking at Home\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-19617\">\u003c/a>Prepare yourself. I'm going to wax poetic about this cookbook. I have now cooked numerous recipes from \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cem>Cooking at Home\u003c/em>\u003c/a> and spent a fair amount of time just flipping through it, and I have to say that I haven't fallen this hard for a cookbook since \u003ca href=\"http://content.markbittman.com/how-to-cook-everything\">Mark Bittman's\u003cem> How to Cook Everything\u003c/em>\u003c/a> years ago. It is everything I love in a cookbook: comprehensive coverage with simple to prepare recipes that hearken back to an older style of real home cooking without being fussy or out of date. Mr. Williams (who is now in his 90s) has been around the kitchen for a while now, and while his book (written with Kristine Kidd) reflects his decades of experience the recipes and writing style are contemporary and engaging. \u003c/p>\n\u003cp>My first reaction to \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cem>Cooking at Home\u003c/em>\u003c/a> was excitement over the sheer number of recipes included. The cover claims 1,000, but I wonder if that number is actually a little low as most chapters include not only pages of recipes laid out in a traditional format, but brief recipe synopses of old standbys at the start of each chapter (like the pies and tarts introduction which includes a page detailing the basics for making standard pie fillings like apple-spice and peach-raspberry). \u003c/p>\n\u003cp>While the gamut of classic recipes seem to have made the cut -- from dishes like pot roast (recipe below), Coq au Vin, and Boston Baked Beans -– Mexican, Spanish, Indian and Asian foods are also spattered throughout. And I think this is exactly why I love this book so much. Unlike the old \u003ca href=\"http://www.amazon.com/Joy-Cooking-Irma-S-Rombauer/dp/0026045702\">Joy of Cooking\u003c/a> (and I have to say this book does remind me of that one in its expansive coverage of almost every type of food and cooking technique), \u003cem>Cooking at Home\u003c/em> mostly emphasizes traditional American fare, but also includes a hodgepodge of ethnicities and world cultures that more accurately reflects who we are as a nation. From fish tacos to Chile Fried Rice and Crab, the basics for trying a dish or ingredient (like fish sauce) that may be outside your comfort zone are presented in a calm, easy and nonthreatening way, inviting you to branch out a little. \u003c/p>\n\u003cp>With the Williams-Sonoma brand tagged on to the title, I was concerned the recipes might need specialty ingredients that needed to be purchased at their store, but was happy to see instead that there is an emphasis on whole natural foods, tried and true cooking techniques, and the real process of home cooking. The gimmicks are few. There are occasional references to using specialty products, such as crocks for French Onion Soup Gratineé or a note about how convenient a mandoline can be when making Shaved Fennel and Mushroom Salad. Set in the margin notes, I saw these as covert references to the many coveted yet gratuitous products the Williams-Sonoma store sells (then again, I'm a skeptic at heart). But these are few and tangential to the real purpose of the book: making wholesome food from scratch. The cherry pie calls for real pitted cherries, not the jarred mix from the store; and from what I can tell, there is no mention of fancy demi-glace, which seems to be for sale on every other page in the holiday Williams-Sonoma catalog. \u003c/p>\n\u003cp>As with other expansive cookbooks, pretty much all major topics are covered. From breakfast to pasta and pizza, meat and fish, and vegetables and grains, plus a section for every type of sweet you can imagine (pies and tarts, fruit desserts, cheese and cheesecakes, cookies and brownies, and the list goes on). There are also a few bonus sections that I found appealing; such as the \u003cstrong>Cooking Basics\u003c/strong> chapter, which opens the book and should be presented to anyone who doesn't know how to cook but wants to learn. With information ranging from how to outfit and stock your kitchen to directions on how to follow a recipe, plus essential knife and cooking techniques, this is really a primer for any novice and a great refresher for old hands. But what I really loved about the book's opener was its listing of basic recipes, such as any type of stock you could hope to make (from various kinds of beef and chicken to fish and vegetable), clarified butter, preserved lemons and breadcrumbs. This one chapter alone is a fantastically succinct resource for any kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The book's many chapters begin with a type of encyclopedic opener. These pages attempt to provide background information, cooking techniques, and the brief recipe synopses I mentioned earlier. So in the salad section, you get a briefing on the various types of salads, short recipes for basic dressings, plus notes on how to shop for and wash greens, keep things crisp, test your flavors, and, finally, present your dish. There is also a \u003cstrong>Greens Glossary\u003c/strong> listing the many types of greens you can buy, notes on salad components (breaking a salad down into herbs, proteins, legumes, cheeses, etc.). And this is all before the salad recipes even begin. \u003c/p>\n\u003cp>But the facts don't end in the section introductions. Beside each recipe in the margin is a helpful nugget (such as whether or not you should rinse your rice or tips to frying crunchy potatoes); information that may be helpful to the recipe (such as choosing the right type of dried fruit for a chutney) or a variance of the recipe (like turning the Peach Upside-Down Cake into one with pineapple).\u003c/p>\n\u003cp>Now that the holiday season is upon us, I'm contemplating giving this book to a few people. The core cooking basics make it the perfect gift for someone new to home cooking, but it's also ideal for an experienced home chef as the recipes are great reminders for how to make old favorites that you may have forgotten or provide a twist on something you've made for years but may be a little bored with. I've already given a copy to my friend Christina (of \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/12/lasagna-illuminated/\">Lasagna Illuminated\u003c/a> fame) not because she needs any help in the kitchen (she may be one of the best home chefs I've ever met) but because the breadth of the recipes combined with the numerous facts on food and technique are helpful and also just plain fun to read.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/potroast.jpg\" alt=\"pot roast\" title=\"pot roast\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-19631\">\u003c/p>\n\u003cp>\u003cstrong>Classic Pot Roast\u003c/strong>\u003cbr>\n(\u003cem>printed with permission from Weldon Owen\u003c/em>)\u003c/p>\n\u003cp>I made this dish earlier this week on a night when my daughters had two friends over for a rainy day of play. At around 4 PM all four girls stopped by the kitchen to ask what I was making. When I responded \"pot roast,\" I was surprised none of them had heard of it. What was once the archetypal American dinner now seems to be unique and unusual. When I then explained that pot roast was a beef dish served in gravy with potatoes and carrots, all four girls yelled \"gravy!\" and then the two playmates asked, \"Can we stay for dinner?\" As they later ate their dinner while watching \u003ca href=\"http://www.imdb.com/title/tt0066327/\">Santa Claus is Coming to Town\u003c/a>, I saw each girl clean her plate. I guess some dishes never go out of style.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6-8 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>5 Tbsp flour\u003cbr>\nSalt and ground pepper\u003cbr>\n1 Beef chuck roast (3-4 lb)\u003cbr>\n2 Tbsp unsalted butter\u003cbr>\n2 Tbsp canola oil\u003cbr>\n4 Carrots, 2 finely chopped and 2 cut into 1-inch pieces\u003cbr>\n1 Yellow onion, chopped\u003cbr>\n1 Celery stalk, chopped\u003cbr>\n3 Cups beef stock\u003cbr>\n3 Yukon gold potatoes, about 1 lb total weight, peeled and quartered\u003cbr>\n1 Cup frozen pearl onions (I used fresh cut in half)\u003cbr>\n½ cup frozen peas\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 325 degrees.\u003c/p>\n\u003cp>In a large bowl, stir together 3 tablespoons of the flour, 1 teaspoon salt, and ½ teaspoon pepper. Turn the roast in the seasoned flour, shaking off any excess. In a large Dutch oven over medium-high heat, melt the butter with the oil. Add the roast and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer the roast to a plate.\u003c/p>\n\u003cp>Pour off all but 2 tablespoons of the fat in the pot. Add the chopped carrots, onion, and celery and sauté over medium-high heat until softened, about 5 minutes. Stir in the remaining 2 tablespoons flour and cook for about 1 minute. Pour in the stock, bring to a boil, and deglaze the pan, stirring to dislodge any browned bits on the pan bottom.\u003c/p>\n\u003cp>Add the roast back to the Dutch oven, cover, and bake, turning the roast occasionally, until the meat is very tender, about 3 hours. Remove the pot from the oven and transfer the roast to a platter.\u003c/p>\n\u003cp>Strain the cooking liquid through a fine-mesh sieve into a heatproof bowl; discard the solids. Skim any fat from the surface of the cooking liquid. Return the roast and liquid to the pot and stir in the potatoes, carrot pieces, and pearl onions. Cover and bake for 30 minutes. Uncover and stir in the peas. Re-cover and bake until all the vegetables are tender, about 15 minutes longer.\u003c/p>\n\u003cp>Transfer the roast to a cutting board, tent with aluminum foil, and let rest for about 10 minutes. To serve, cut the roast against the grain into slices and divide among warmed individual shallow bowls. Using a large spoon, divide the vegetables and cooking liquid among the plates. Season with salt and pepper and serve right away.\u003c/p>\n\u003cp>There were two margin notes with this recipe:\u003c/p>\n\u003cp>\u003cstrong>Slow-Cooker Method:\u003c/strong>\u003cbr>\nPlace the browned roast and broth mixture in the slow cooker, cover, and cook for 8 hours on low. Strain and skim the liquids; cook for 1 hour longer with the vegetables, adding the peas during the last 15 minutes of cooking.\u003c/p>\n\u003cp>\u003cstrong>The Best Pot Roast\u003c/strong>\u003cbr>\nMany believe that chuck roast, a muscular shoulder section of the steer, makes the best pot roast. Not actually roasted at all but braised in a savory cooking liquid, the beef becomes meltingly tender and juicy after long, slow cooking in a covered pot.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Disclosure: A friend who is also an employee of Weldon Owen, the publisher of Cooking at Home, suggested I review the book for Bay Area Bites but she did not work directly on the production or editing of the book.\u003c/em> \u003c/p>\n\n",
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"excerpt": "While the gamut of classic recipes seem to have made the cut -- from dishes like pot roast (recipe included), Coq au Vin, and Boston Baked Beans –- Mexican, Spanish, Indian and Asian foods are also spattered throughout. And I think this is exactly why I love this book so much. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/Cooking-at-Home.jpg\" alt=\"Cooking at Home\" title=\"Cooking at Home\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-19617\">\u003c/a>Prepare yourself. I'm going to wax poetic about this cookbook. I have now cooked numerous recipes from \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cem>Cooking at Home\u003c/em>\u003c/a> and spent a fair amount of time just flipping through it, and I have to say that I haven't fallen this hard for a cookbook since \u003ca href=\"http://content.markbittman.com/how-to-cook-everything\">Mark Bittman's\u003cem> How to Cook Everything\u003c/em>\u003c/a> years ago. It is everything I love in a cookbook: comprehensive coverage with simple to prepare recipes that hearken back to an older style of real home cooking without being fussy or out of date. Mr. Williams (who is now in his 90s) has been around the kitchen for a while now, and while his book (written with Kristine Kidd) reflects his decades of experience the recipes and writing style are contemporary and engaging. \u003c/p>\n\u003cp>My first reaction to \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776/ref=sr_1_1?ie=UTF8&qid=1291872578&sr=8-1\">\u003cem>Cooking at Home\u003c/em>\u003c/a> was excitement over the sheer number of recipes included. The cover claims 1,000, but I wonder if that number is actually a little low as most chapters include not only pages of recipes laid out in a traditional format, but brief recipe synopses of old standbys at the start of each chapter (like the pies and tarts introduction which includes a page detailing the basics for making standard pie fillings like apple-spice and peach-raspberry). \u003c/p>\n\u003cp>While the gamut of classic recipes seem to have made the cut -- from dishes like pot roast (recipe below), Coq au Vin, and Boston Baked Beans -– Mexican, Spanish, Indian and Asian foods are also spattered throughout. And I think this is exactly why I love this book so much. Unlike the old \u003ca href=\"http://www.amazon.com/Joy-Cooking-Irma-S-Rombauer/dp/0026045702\">Joy of Cooking\u003c/a> (and I have to say this book does remind me of that one in its expansive coverage of almost every type of food and cooking technique), \u003cem>Cooking at Home\u003c/em> mostly emphasizes traditional American fare, but also includes a hodgepodge of ethnicities and world cultures that more accurately reflects who we are as a nation. From fish tacos to Chile Fried Rice and Crab, the basics for trying a dish or ingredient (like fish sauce) that may be outside your comfort zone are presented in a calm, easy and nonthreatening way, inviting you to branch out a little. \u003c/p>\n\u003cp>With the Williams-Sonoma brand tagged on to the title, I was concerned the recipes might need specialty ingredients that needed to be purchased at their store, but was happy to see instead that there is an emphasis on whole natural foods, tried and true cooking techniques, and the real process of home cooking. The gimmicks are few. There are occasional references to using specialty products, such as crocks for French Onion Soup Gratineé or a note about how convenient a mandoline can be when making Shaved Fennel and Mushroom Salad. Set in the margin notes, I saw these as covert references to the many coveted yet gratuitous products the Williams-Sonoma store sells (then again, I'm a skeptic at heart). But these are few and tangential to the real purpose of the book: making wholesome food from scratch. The cherry pie calls for real pitted cherries, not the jarred mix from the store; and from what I can tell, there is no mention of fancy demi-glace, which seems to be for sale on every other page in the holiday Williams-Sonoma catalog. \u003c/p>\n\u003cp>As with other expansive cookbooks, pretty much all major topics are covered. From breakfast to pasta and pizza, meat and fish, and vegetables and grains, plus a section for every type of sweet you can imagine (pies and tarts, fruit desserts, cheese and cheesecakes, cookies and brownies, and the list goes on). There are also a few bonus sections that I found appealing; such as the \u003cstrong>Cooking Basics\u003c/strong> chapter, which opens the book and should be presented to anyone who doesn't know how to cook but wants to learn. With information ranging from how to outfit and stock your kitchen to directions on how to follow a recipe, plus essential knife and cooking techniques, this is really a primer for any novice and a great refresher for old hands. But what I really loved about the book's opener was its listing of basic recipes, such as any type of stock you could hope to make (from various kinds of beef and chicken to fish and vegetable), clarified butter, preserved lemons and breadcrumbs. This one chapter alone is a fantastically succinct resource for any kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The book's many chapters begin with a type of encyclopedic opener. These pages attempt to provide background information, cooking techniques, and the brief recipe synopses I mentioned earlier. So in the salad section, you get a briefing on the various types of salads, short recipes for basic dressings, plus notes on how to shop for and wash greens, keep things crisp, test your flavors, and, finally, present your dish. There is also a \u003cstrong>Greens Glossary\u003c/strong> listing the many types of greens you can buy, notes on salad components (breaking a salad down into herbs, proteins, legumes, cheeses, etc.). And this is all before the salad recipes even begin. \u003c/p>\n\u003cp>But the facts don't end in the section introductions. Beside each recipe in the margin is a helpful nugget (such as whether or not you should rinse your rice or tips to frying crunchy potatoes); information that may be helpful to the recipe (such as choosing the right type of dried fruit for a chutney) or a variance of the recipe (like turning the Peach Upside-Down Cake into one with pineapple).\u003c/p>\n\u003cp>Now that the holiday season is upon us, I'm contemplating giving this book to a few people. The core cooking basics make it the perfect gift for someone new to home cooking, but it's also ideal for an experienced home chef as the recipes are great reminders for how to make old favorites that you may have forgotten or provide a twist on something you've made for years but may be a little bored with. I've already given a copy to my friend Christina (of \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/12/lasagna-illuminated/\">Lasagna Illuminated\u003c/a> fame) not because she needs any help in the kitchen (she may be one of the best home chefs I've ever met) but because the breadth of the recipes combined with the numerous facts on food and technique are helpful and also just plain fun to read.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/potroast.jpg\" alt=\"pot roast\" title=\"pot roast\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-19631\">\u003c/p>\n\u003cp>\u003cstrong>Classic Pot Roast\u003c/strong>\u003cbr>\n(\u003cem>printed with permission from Weldon Owen\u003c/em>)\u003c/p>\n\u003cp>I made this dish earlier this week on a night when my daughters had two friends over for a rainy day of play. At around 4 PM all four girls stopped by the kitchen to ask what I was making. When I responded \"pot roast,\" I was surprised none of them had heard of it. What was once the archetypal American dinner now seems to be unique and unusual. When I then explained that pot roast was a beef dish served in gravy with potatoes and carrots, all four girls yelled \"gravy!\" and then the two playmates asked, \"Can we stay for dinner?\" As they later ate their dinner while watching \u003ca href=\"http://www.imdb.com/title/tt0066327/\">Santa Claus is Coming to Town\u003c/a>, I saw each girl clean her plate. I guess some dishes never go out of style.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6-8 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>5 Tbsp flour\u003cbr>\nSalt and ground pepper\u003cbr>\n1 Beef chuck roast (3-4 lb)\u003cbr>\n2 Tbsp unsalted butter\u003cbr>\n2 Tbsp canola oil\u003cbr>\n4 Carrots, 2 finely chopped and 2 cut into 1-inch pieces\u003cbr>\n1 Yellow onion, chopped\u003cbr>\n1 Celery stalk, chopped\u003cbr>\n3 Cups beef stock\u003cbr>\n3 Yukon gold potatoes, about 1 lb total weight, peeled and quartered\u003cbr>\n1 Cup frozen pearl onions (I used fresh cut in half)\u003cbr>\n½ cup frozen peas\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 325 degrees.\u003c/p>\n\u003cp>In a large bowl, stir together 3 tablespoons of the flour, 1 teaspoon salt, and ½ teaspoon pepper. Turn the roast in the seasoned flour, shaking off any excess. In a large Dutch oven over medium-high heat, melt the butter with the oil. Add the roast and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer the roast to a plate.\u003c/p>\n\u003cp>Pour off all but 2 tablespoons of the fat in the pot. Add the chopped carrots, onion, and celery and sauté over medium-high heat until softened, about 5 minutes. Stir in the remaining 2 tablespoons flour and cook for about 1 minute. Pour in the stock, bring to a boil, and deglaze the pan, stirring to dislodge any browned bits on the pan bottom.\u003c/p>\n\u003cp>Add the roast back to the Dutch oven, cover, and bake, turning the roast occasionally, until the meat is very tender, about 3 hours. Remove the pot from the oven and transfer the roast to a platter.\u003c/p>\n\u003cp>Strain the cooking liquid through a fine-mesh sieve into a heatproof bowl; discard the solids. Skim any fat from the surface of the cooking liquid. Return the roast and liquid to the pot and stir in the potatoes, carrot pieces, and pearl onions. Cover and bake for 30 minutes. Uncover and stir in the peas. Re-cover and bake until all the vegetables are tender, about 15 minutes longer.\u003c/p>\n\u003cp>Transfer the roast to a cutting board, tent with aluminum foil, and let rest for about 10 minutes. To serve, cut the roast against the grain into slices and divide among warmed individual shallow bowls. Using a large spoon, divide the vegetables and cooking liquid among the plates. Season with salt and pepper and serve right away.\u003c/p>\n\u003cp>There were two margin notes with this recipe:\u003c/p>\n\u003cp>\u003cstrong>Slow-Cooker Method:\u003c/strong>\u003cbr>\nPlace the browned roast and broth mixture in the slow cooker, cover, and cook for 8 hours on low. Strain and skim the liquids; cook for 1 hour longer with the vegetables, adding the peas during the last 15 minutes of cooking.\u003c/p>\n\u003cp>\u003cstrong>The Best Pot Roast\u003c/strong>\u003cbr>\nMany believe that chuck roast, a muscular shoulder section of the steer, makes the best pot roast. Not actually roasted at all but braised in a savory cooking liquid, the beef becomes meltingly tender and juicy after long, slow cooking in a covered pot.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: A friend who is also an employee of Weldon Owen, the publisher of Cooking at Home, suggested I review the book for Bay Area Bites but she did not work directly on the production or editing of the book.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Mario Batali's Eataly: A Visual Tour",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/exterior.jpg\" alt=\"exterior Eataly\" title=\"exterior Eataly\" width=\"500\" height=\"354\" class=\"alignnone size-full wp-image-19518\">\u003c/a>\u003cbr>\nOver Thanksgiving, I flew to New York to share Thanksgiving with my extended family. After the feast itself, I had a pretty lengthy list of places I wanted to try and dishes I had to taste before leaving the city. And when it comes down to it, Mario Batali's \u003ca href=\"http://eatalyny.com/\">Eataly\u003c/a> really deserves its own post. It is quite something--all 50,000 square feet of it. \u003c/p>\n\u003cp>Eataly is touted as the largest artisanal Italian food and wine marketplace in the world, and you certainly sense that upon walking in. The place is overwhelming in its variety, selection, and hungry crowds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/entrance.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/entrance.jpg\" alt=\"entrance to Eataly\" title=\"entrance to Eataly\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19520\">\u003c/a>\u003cbr>\n\u003cem>Back entrance to Eataly\u003c/em>\u003c/p>\n\u003cp>What Mario Batali and partners Joe Bastianich, Lidia Bastianich (and a few others) have done with Eataly is successfully create a high-end marketplace that has distinct sections so it almost feels like a large, airy hall with its own pizzeria, fish market, cheese market, handmade pasta, fruits and vegetables, and wine and coffee bar. There are seven separate restaurants and they're trying to keep it that way, avoiding Eataly taking on more of a food court kind of vibe. We actually experienced this first-hand when my sister and I tried to finish our slice of pizza at the tables where you order your cheeses and meats. Apparently, so not acceptable. \u003c/p>\n\u003cp>The nice thing about Eataly is you can literally walk through and gawk and savor without purchasing a darn thing. It's an experience in and of itself. Besides our light lunch, we didn't actually buy anything (although there were dozens of opportunities to do so). I can certainly imagine if you lived in the neighborhood, it'd be a fabulous spot to pop in and pick up some homemade pasta or freshly pulled mozzarella. But I think on your first visit, it's all you can do just to take it all in. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There's the cheese. Oh, the cheese.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese-counter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese-counter.jpg\" alt=\"cheese counter\" title=\"cheese counter\" width=\"500\" height=\"462\" class=\"alignnone size-full wp-image-19521\">\u003c/a>\u003cbr>\n\u003cem>The friendly folks at the cheese counter\u003c/em>\u003c/p>\n\u003cp>As if the cheese counter isn't enough, you turn around and there's a nice gentleman hand pulling mozzarella. You must try the mozzarella. It's to die for. It's just a little bit salty, ultra creamy, and perfectly soft.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese.jpg\" alt=\"mozzarella\" title=\"mozzarella\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-19522\">\u003c/a>\u003cbr>\n\u003cem>Mozzarella! \u003c/em>\u003c/p>\n\u003cp>After you check out the cheese, there's meat to be had. From housemade prosciutto to perfectly cured salumi, this is a tough area to pass up. And this is obviously in \u003ca href=\"http://www.salumicuredmeats.com/\">Batali's genes\u003c/a>.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/meat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/meat.jpg\" alt=\"cured meat\" title=\"cured meat\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-19523\">\u003c/a>\u003cbr>\n\u003cem>The vast array of cured meats & the meat counter at Eataly\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>And then, of course, there's the pizza and foccaccia. You can see the gentleman on the top right there preparing the foccaccia dough and that's my little sister Zoe doing a taste-test. She approved. We both did.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pizza-real.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pizza-real.jpg\" alt=\"pizza at Eataly\" title=\"pizza at Eataly\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-19524\">\u003c/a>\u003cbr>\n\u003cem>Pizza and foccaccia at Eataly\u003c/em>\u003c/p>\n\u003cp>Everywhere you turn, there are little nooks and communal tables for folks to sit down and enjoy their meals, snacks, or quick tastes. This was my favorite part of Eataly, actually. It's very non-committal in terms of actually having a meal. They encourage trying a little of this and a little of that and coming together and sharing them. You see families splitting up and getting samples of things and coming back to show off their finds. And then, of course, you see families just sitting down and having a traditional meal in one of the restaurants. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/family-eating.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/family-eating.jpg\" alt=\"family eating\" title=\"family eating\" width=\"500\" height=\"376\" class=\"alignnone size-full wp-image-19525\">\u003c/a>\u003cbr>\n\u003cem>Sharing a post-thanksgiving Italian lunch\u003c/em>\u003c/p>\n\u003cp>My mom and sisters and I ended up parking it by the cheese counter, sharing a plate of house-cured meats and a variety of cheeses and olives. It was the perfect little mid-afternoon pick-me up.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/lunch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/lunch.jpg\" alt=\"lunch at eataly\" title=\"lunch at eataly\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-19527\">\u003c/a>\u003cbr>\n\u003cem>Our lunch at Eataly\u003c/em>\u003c/p>\n\u003cp>After you do a little grazing, there's always dessert and coffee.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/coffee-and-dessert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/coffee-and-dessert.jpg\" alt=\"coffee and dessert\" title=\"coffee and dessert\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-19526\">\u003c/a>\u003cbr>\n\u003cem>Beautiful espresso machine and sweet dessert options\u003c/em>\u003c/p>\n\u003cp>I actually noticed many people pulling up to have a quick espresso before delving into the market. Smart. You're going to need the stamina. But if you're in the right head space (that it'll be crowded and you don't have the place to yourself), Eataly is not to be missed. It's a visual smorgasbord of the best Italian packaged goods and prepared foods I've ever seen under one roof. If you are in New York and you're even remotely interested in food, this is stop #1. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://eatalyny.com/\">Eataly\u003c/a>\u003cbr>\n200 Fifth Avenue\u003cbr>\n(at 23rd Street)\u003cbr>\nNew York, NY 10010\u003cbr>\n(212) 229-2560\u003cbr>\nHours: Market 10am- 11pm daily; for to-go and restaurant sections of Eataly, check the \u003ca href=\"http://eatalyny.com/how-to-eataly/location-hours\">website\u003c/a> for more detailed information\u003c/p>\n\n",
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"excerpt": "Megan Gordon traveled to New York City last week and snapped some photos. Here's her visual tour of Mario Batali's Eataly.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/exterior.jpg\" alt=\"exterior Eataly\" title=\"exterior Eataly\" width=\"500\" height=\"354\" class=\"alignnone size-full wp-image-19518\">\u003c/a>\u003cbr>\nOver Thanksgiving, I flew to New York to share Thanksgiving with my extended family. After the feast itself, I had a pretty lengthy list of places I wanted to try and dishes I had to taste before leaving the city. And when it comes down to it, Mario Batali's \u003ca href=\"http://eatalyny.com/\">Eataly\u003c/a> really deserves its own post. It is quite something--all 50,000 square feet of it. \u003c/p>\n\u003cp>Eataly is touted as the largest artisanal Italian food and wine marketplace in the world, and you certainly sense that upon walking in. The place is overwhelming in its variety, selection, and hungry crowds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/entrance.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/entrance.jpg\" alt=\"entrance to Eataly\" title=\"entrance to Eataly\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19520\">\u003c/a>\u003cbr>\n\u003cem>Back entrance to Eataly\u003c/em>\u003c/p>\n\u003cp>What Mario Batali and partners Joe Bastianich, Lidia Bastianich (and a few others) have done with Eataly is successfully create a high-end marketplace that has distinct sections so it almost feels like a large, airy hall with its own pizzeria, fish market, cheese market, handmade pasta, fruits and vegetables, and wine and coffee bar. There are seven separate restaurants and they're trying to keep it that way, avoiding Eataly taking on more of a food court kind of vibe. We actually experienced this first-hand when my sister and I tried to finish our slice of pizza at the tables where you order your cheeses and meats. Apparently, so not acceptable. \u003c/p>\n\u003cp>The nice thing about Eataly is you can literally walk through and gawk and savor without purchasing a darn thing. It's an experience in and of itself. Besides our light lunch, we didn't actually buy anything (although there were dozens of opportunities to do so). I can certainly imagine if you lived in the neighborhood, it'd be a fabulous spot to pop in and pick up some homemade pasta or freshly pulled mozzarella. But I think on your first visit, it's all you can do just to take it all in. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's the cheese. Oh, the cheese.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese-counter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese-counter.jpg\" alt=\"cheese counter\" title=\"cheese counter\" width=\"500\" height=\"462\" class=\"alignnone size-full wp-image-19521\">\u003c/a>\u003cbr>\n\u003cem>The friendly folks at the cheese counter\u003c/em>\u003c/p>\n\u003cp>As if the cheese counter isn't enough, you turn around and there's a nice gentleman hand pulling mozzarella. You must try the mozzarella. It's to die for. It's just a little bit salty, ultra creamy, and perfectly soft.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese.jpg\" alt=\"mozzarella\" title=\"mozzarella\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-19522\">\u003c/a>\u003cbr>\n\u003cem>Mozzarella! \u003c/em>\u003c/p>\n\u003cp>After you check out the cheese, there's meat to be had. From housemade prosciutto to perfectly cured salumi, this is a tough area to pass up. And this is obviously in \u003ca href=\"http://www.salumicuredmeats.com/\">Batali's genes\u003c/a>.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/meat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/meat.jpg\" alt=\"cured meat\" title=\"cured meat\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-19523\">\u003c/a>\u003cbr>\n\u003cem>The vast array of cured meats & the meat counter at Eataly\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>And then, of course, there's the pizza and foccaccia. You can see the gentleman on the top right there preparing the foccaccia dough and that's my little sister Zoe doing a taste-test. She approved. We both did.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pizza-real.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pizza-real.jpg\" alt=\"pizza at Eataly\" title=\"pizza at Eataly\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-19524\">\u003c/a>\u003cbr>\n\u003cem>Pizza and foccaccia at Eataly\u003c/em>\u003c/p>\n\u003cp>Everywhere you turn, there are little nooks and communal tables for folks to sit down and enjoy their meals, snacks, or quick tastes. This was my favorite part of Eataly, actually. It's very non-committal in terms of actually having a meal. They encourage trying a little of this and a little of that and coming together and sharing them. You see families splitting up and getting samples of things and coming back to show off their finds. And then, of course, you see families just sitting down and having a traditional meal in one of the restaurants. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/family-eating.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/family-eating.jpg\" alt=\"family eating\" title=\"family eating\" width=\"500\" height=\"376\" class=\"alignnone size-full wp-image-19525\">\u003c/a>\u003cbr>\n\u003cem>Sharing a post-thanksgiving Italian lunch\u003c/em>\u003c/p>\n\u003cp>My mom and sisters and I ended up parking it by the cheese counter, sharing a plate of house-cured meats and a variety of cheeses and olives. It was the perfect little mid-afternoon pick-me up.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/lunch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/lunch.jpg\" alt=\"lunch at eataly\" title=\"lunch at eataly\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-19527\">\u003c/a>\u003cbr>\n\u003cem>Our lunch at Eataly\u003c/em>\u003c/p>\n\u003cp>After you do a little grazing, there's always dessert and coffee.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/coffee-and-dessert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/coffee-and-dessert.jpg\" alt=\"coffee and dessert\" title=\"coffee and dessert\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-19526\">\u003c/a>\u003cbr>\n\u003cem>Beautiful espresso machine and sweet dessert options\u003c/em>\u003c/p>\n\u003cp>I actually noticed many people pulling up to have a quick espresso before delving into the market. Smart. You're going to need the stamina. But if you're in the right head space (that it'll be crowded and you don't have the place to yourself), Eataly is not to be missed. It's a visual smorgasbord of the best Italian packaged goods and prepared foods I've ever seen under one roof. If you are in New York and you're even remotely interested in food, this is stop #1. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://eatalyny.com/\">Eataly\u003c/a>\u003cbr>\n200 Fifth Avenue\u003cbr>\n(at 23rd Street)\u003cbr>\nNew York, NY 10010\u003cbr>\n(212) 229-2560\u003cbr>\nHours: Market 10am- 11pm daily; for to-go and restaurant sections of Eataly, check the \u003ca href=\"http://eatalyny.com/how-to-eataly/location-hours\">website\u003c/a> for more detailed information\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Best Bay Area Gluten-Free Pizzas",
"title": "The Best Bay Area Gluten-Free Pizzas",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-pizza-small.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-pizza-small.jpg\" alt=\"Gluten-Free Pizza\" title=\"Gluten-Free Pizza\" width=\"250\" height=\"374\" class=\"alignleft size-full wp-image-19316\">\u003c/a>\u003c/p>\n\u003cp>Pizza is probably America's favorite default dinner, but it's a dish that a lot of people take for granted. When the average person is hungry, it's easy to call a favorite delivery place or walk down to a local pizzeria to grab a slice. Pizza is cheap, portable, incredibly savory, and seems to have an eternal half-life when left on a unrefrigerated countertop. It makes sense that it claims the position as America's favorite food.\u003c/p>\n\u003cp>But what if you can't eat the primary component of pizza, the part on which all savory toppings rely -- the crust? For decades, gluten-free folk were out of luck. Aside from making any number of pizza-like concoctions at home, it was all but impossible to order for delivery or find a sit-down place where you could enjoy a pie with your friends. Pizza, as heartbreaking as it sounds, was off limits. Serious fail.\u003c/p>\n\u003cp>\u003cstrong>GLUTEN-FREE PIZZA PLACES AROUND THE BAY AREA\u003c/strong>\u003cbr>\nI know I keep saying how lucky we are to live in the Bay Area, where a huge variety of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\" title=\"Gluten-Free Bakeries\">gluten-free options are available to everyone\u003c/a>. We live in a place where, on a moment's notice, anyone with a gluten-free constitution can get an allergy-friendly baguette at a local bakery and cupcakes at the supermarkets. So what about pizza? Thankfully, we have many awesome pizzerias around the San Francisco Bay that serve up a dish so good, so dripping with ooey-gooey mozzarella and fresh pepperoni, that you've never miss regular, gluten-laden pizza again. Here are a few of my favorite places.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Moraga: Pennini's Ristorante Italiano\u003c/strong>\u003cbr>\n\u003ca href=\"http://penninis.com/\" title=\"Gluten-Free Pizza Moraga\">Pennini's Ristorante Italiano\u003c/a> is tucked away in the Rheem Valley area of Moraga, a town hidden on the south side of Highway 24, halfway between Oakland and Concord. I visited Pannini's with a friend who used to live nearby. He claimed to have found the best gluten-free pizza on the face of the planet, and me being the suspicious foodie that I am, I scoffed. That night we visited the restaurant, and I was shocked to find a pizza crust that rivaled most regular pizzas that I've eaten in my life. The soft, thin crust was filled with a perfectly stretchy mozzarella cheese and a ton of spicy pepperoni. Suffice it to say, this has become one of my favorite pizza places. Note: Last I heard they were planning on carrying gluten-free beer, though I can't say for sure if they sell it at the moment.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Pennini's Ristorante Italiano\u003c/strong>\u003cbr>\n1375 Moraga Way, Suite D\u003cbr>\nMoraga, CA 94556\u003cbr>\n(925) 376-1515\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Oakland: Pizza Rustica\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.caferustica.com/pizzarustica/\" title=\"Gluten-Free Pizza Oakland\">Pizza Rustica\u003c/a> in Oakland is a favorite place of mine, mostly because they deliver gluten-free pizza right to my house. They use crusts made by Patti Furey Crane over at \u003ca href=\"http://www.mariposabaking.com\" title=\"gluten-free Pizza Crust\">Oakland's Mariposa Baking Company\u003c/a>, another East Bay gluten-free business. While Rustica offers your standard pizza flavors -- margherita, meat lovers, and straight cheese -- you'll also find a delightfully creative selection of pizzas that you've probably never tried before:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Salsiccia:\u003c/strong> Fresh house-made Italian fennel sausage, garlic, house-made tomato sauce\u003c/li>\n\u003cli>\u003cstrong>Capricciosa:\u003c/strong> Smoked lean ham, marinated artichoke hearts, roasted garlic, Kalamata olives, Roma tomatoes\u003c/li>\n\u003cli>\u003cstrong>Hellenic:\u003c/strong> Tomatoes, roasted eggplant, Kalamata olives, feta and garlic\u003c/li>\n\u003cli>\u003cstrong>Carnivore:\u003c/strong> Molinari Pepperoni, house-made Italian fennel sausage, pancetta, spicy cajun sausage, garlic and tomato sauce\u003c/li>\n\u003c/ul>\n\u003cp>Really, how could you go wrong with toppings like that?\u003c/p>\n\u003cp>\u003cstrong>Pizza Rustica\u003c/strong>\u003cbr>\n5422 College Ave\u003cbr>\nOakland, CA 94618\u003cbr>\n(510) 654-1601\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>San Francisco: Eagle Pizzeria\u003c/strong>\u003cbr>\nIf you're in San Francisco and you're looking for a quaint little sit-down pizzeria, check out \u003ca href=\"http://www.yelp.com/biz/eagle-pizzeria-san-francisco\">Eagle Pizzeria\u003c/a> in the Sunset. A recent convert to the gluten-free army, the owners of Eagle are intent of offering some of the best gluten-free pizza in SF. With a solid lineup of toppings and a fanatical neighborhood following, Eagle Pizzeria is sure to sate that reptilian PIZZA-NOW urge that has become a huge part of American physiology.\u003c/p>\n\u003cp>\u003cstrong>Eagle Pizzeria\u003c/strong>\u003cbr>\n1712 Taraval Street\u003cbr>\nSan Francisco, CA 94116\u003cbr>\n(415) 566-3113\u003c/p>\n\u003chr>\n\u003cstrong>All Over: Amici's East Coast Pizzeria\u003c/strong>\u003cbr>\nBeing a fan of paper-thin crust on my pizza, I always missed dining at \u003ca href=\"http://www.amicis.com/\" title=\"Gluten-Free Pizza Bay Area\">Amici's Pizza\u003c/a> once I learned that I was unable to eat gluten. Then, last year, a friend informed me that they started making a gluten-free pizza that very closely resembled their regular pie. I jumped at the chance and headed down to their Menlo Park location that very night, and was stoked to find that indeed, their gluten-free pizza was just as good as the regular Amici's offerings I'd grown to love.\n\u003cp>With several locations throughout the Bay Area that span the South Bay, North Bay, East Bay, Peninsula, and San Francisco, there's no doubt that you live within a half-hour drive of one of their shops. While many of their locations already carry the gluten-free menu, some are still implementing the change -- so I recommend you call ahead of time to make sure your local Amici's can meet your dietary requirements.\u003c/p>\n\u003cp>\u003cstrong>Amici's East Coast Pizzeria Locations\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Cupertino\u003c/li>\n\u003cli>Danville\u003c/li>\n\u003cli>Dublin\u003c/li>\n\u003cli>Menlo Park\u003c/li>\n\u003cli>Mountain View\u003c/li>\n\u003cli>Redwood Shores\u003c/li>\n\u003cli>San Francisco\u003c/li>\n\u003cli>San Jose\u003c/li>\n\u003cli>San Mateo\u003c/li>\n\u003cli>San Rafael\u003c/li>\n\u003cli>Vacaville\u003c/li>\n\u003cli>\u003ca href=\"http://www.amicis.com/locations.asp\" title=\"Amici's Pizza Locations\">Complete list of Bay Area locations\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Make it at Home!\u003c/strong>\u003cbr>\nIf you're interested in making your own gluten-free pizza at home, locals will tell you that the best prepared pizza crusts come from \u003ca href=\"http://www.mariposabaking.com/products/breads/pizza.html\" title=\"gluten-free Pizza Crust\">Oakland's Mariposa Baking Company\u003c/a>. They sell crusts frozen in packs of two, and they slip easily into a freezer for future nomming. Mariposa Baking also sells pizza by the slice for lunch, with a wide variety of exciting configurations that change by the day. If you're in Oakland and miss those days when you could just pop into a pizza place for a quick slice, I highly recommend stopping by -- and grabbing a handful of the bakery's other goodies, such as brownies, cupcakes, and coconut lemon bars. It's gluten-free heaven, I tell ya!\u003c/p>\n\n",
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"excerpt": "The Bay Area is home to some of the best gluten-free pizza in the state. No matter where you're located around the bay, there's a fresh, hot gluten-free pizza nearby.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-pizza-small.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-pizza-small.jpg\" alt=\"Gluten-Free Pizza\" title=\"Gluten-Free Pizza\" width=\"250\" height=\"374\" class=\"alignleft size-full wp-image-19316\">\u003c/a>\u003c/p>\n\u003cp>Pizza is probably America's favorite default dinner, but it's a dish that a lot of people take for granted. When the average person is hungry, it's easy to call a favorite delivery place or walk down to a local pizzeria to grab a slice. Pizza is cheap, portable, incredibly savory, and seems to have an eternal half-life when left on a unrefrigerated countertop. It makes sense that it claims the position as America's favorite food.\u003c/p>\n\u003cp>But what if you can't eat the primary component of pizza, the part on which all savory toppings rely -- the crust? For decades, gluten-free folk were out of luck. Aside from making any number of pizza-like concoctions at home, it was all but impossible to order for delivery or find a sit-down place where you could enjoy a pie with your friends. Pizza, as heartbreaking as it sounds, was off limits. Serious fail.\u003c/p>\n\u003cp>\u003cstrong>GLUTEN-FREE PIZZA PLACES AROUND THE BAY AREA\u003c/strong>\u003cbr>\nI know I keep saying how lucky we are to live in the Bay Area, where a huge variety of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\" title=\"Gluten-Free Bakeries\">gluten-free options are available to everyone\u003c/a>. We live in a place where, on a moment's notice, anyone with a gluten-free constitution can get an allergy-friendly baguette at a local bakery and cupcakes at the supermarkets. So what about pizza? Thankfully, we have many awesome pizzerias around the San Francisco Bay that serve up a dish so good, so dripping with ooey-gooey mozzarella and fresh pepperoni, that you've never miss regular, gluten-laden pizza again. Here are a few of my favorite places.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Moraga: Pennini's Ristorante Italiano\u003c/strong>\u003cbr>\n\u003ca href=\"http://penninis.com/\" title=\"Gluten-Free Pizza Moraga\">Pennini's Ristorante Italiano\u003c/a> is tucked away in the Rheem Valley area of Moraga, a town hidden on the south side of Highway 24, halfway between Oakland and Concord. I visited Pannini's with a friend who used to live nearby. He claimed to have found the best gluten-free pizza on the face of the planet, and me being the suspicious foodie that I am, I scoffed. That night we visited the restaurant, and I was shocked to find a pizza crust that rivaled most regular pizzas that I've eaten in my life. The soft, thin crust was filled with a perfectly stretchy mozzarella cheese and a ton of spicy pepperoni. Suffice it to say, this has become one of my favorite pizza places. Note: Last I heard they were planning on carrying gluten-free beer, though I can't say for sure if they sell it at the moment.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Pennini's Ristorante Italiano\u003c/strong>\u003cbr>\n1375 Moraga Way, Suite D\u003cbr>\nMoraga, CA 94556\u003cbr>\n(925) 376-1515\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Oakland: Pizza Rustica\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.caferustica.com/pizzarustica/\" title=\"Gluten-Free Pizza Oakland\">Pizza Rustica\u003c/a> in Oakland is a favorite place of mine, mostly because they deliver gluten-free pizza right to my house. They use crusts made by Patti Furey Crane over at \u003ca href=\"http://www.mariposabaking.com\" title=\"gluten-free Pizza Crust\">Oakland's Mariposa Baking Company\u003c/a>, another East Bay gluten-free business. While Rustica offers your standard pizza flavors -- margherita, meat lovers, and straight cheese -- you'll also find a delightfully creative selection of pizzas that you've probably never tried before:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Salsiccia:\u003c/strong> Fresh house-made Italian fennel sausage, garlic, house-made tomato sauce\u003c/li>\n\u003cli>\u003cstrong>Capricciosa:\u003c/strong> Smoked lean ham, marinated artichoke hearts, roasted garlic, Kalamata olives, Roma tomatoes\u003c/li>\n\u003cli>\u003cstrong>Hellenic:\u003c/strong> Tomatoes, roasted eggplant, Kalamata olives, feta and garlic\u003c/li>\n\u003cli>\u003cstrong>Carnivore:\u003c/strong> Molinari Pepperoni, house-made Italian fennel sausage, pancetta, spicy cajun sausage, garlic and tomato sauce\u003c/li>\n\u003c/ul>\n\u003cp>Really, how could you go wrong with toppings like that?\u003c/p>\n\u003cp>\u003cstrong>Pizza Rustica\u003c/strong>\u003cbr>\n5422 College Ave\u003cbr>\nOakland, CA 94618\u003cbr>\n(510) 654-1601\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>San Francisco: Eagle Pizzeria\u003c/strong>\u003cbr>\nIf you're in San Francisco and you're looking for a quaint little sit-down pizzeria, check out \u003ca href=\"http://www.yelp.com/biz/eagle-pizzeria-san-francisco\">Eagle Pizzeria\u003c/a> in the Sunset. A recent convert to the gluten-free army, the owners of Eagle are intent of offering some of the best gluten-free pizza in SF. With a solid lineup of toppings and a fanatical neighborhood following, Eagle Pizzeria is sure to sate that reptilian PIZZA-NOW urge that has become a huge part of American physiology.\u003c/p>\n\u003cp>\u003cstrong>Eagle Pizzeria\u003c/strong>\u003cbr>\n1712 Taraval Street\u003cbr>\nSan Francisco, CA 94116\u003cbr>\n(415) 566-3113\u003c/p>\n\u003chr>\n\u003cstrong>All Over: Amici's East Coast Pizzeria\u003c/strong>\u003cbr>\nBeing a fan of paper-thin crust on my pizza, I always missed dining at \u003ca href=\"http://www.amicis.com/\" title=\"Gluten-Free Pizza Bay Area\">Amici's Pizza\u003c/a> once I learned that I was unable to eat gluten. Then, last year, a friend informed me that they started making a gluten-free pizza that very closely resembled their regular pie. I jumped at the chance and headed down to their Menlo Park location that very night, and was stoked to find that indeed, their gluten-free pizza was just as good as the regular Amici's offerings I'd grown to love.\n\u003cp>With several locations throughout the Bay Area that span the South Bay, North Bay, East Bay, Peninsula, and San Francisco, there's no doubt that you live within a half-hour drive of one of their shops. While many of their locations already carry the gluten-free menu, some are still implementing the change -- so I recommend you call ahead of time to make sure your local Amici's can meet your dietary requirements.\u003c/p>\n\u003cp>\u003cstrong>Amici's East Coast Pizzeria Locations\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Cupertino\u003c/li>\n\u003cli>Danville\u003c/li>\n\u003cli>Dublin\u003c/li>\n\u003cli>Menlo Park\u003c/li>\n\u003cli>Mountain View\u003c/li>\n\u003cli>Redwood Shores\u003c/li>\n\u003cli>San Francisco\u003c/li>\n\u003cli>San Jose\u003c/li>\n\u003cli>San Mateo\u003c/li>\n\u003cli>San Rafael\u003c/li>\n\u003cli>Vacaville\u003c/li>\n\u003cli>\u003ca href=\"http://www.amicis.com/locations.asp\" title=\"Amici's Pizza Locations\">Complete list of Bay Area locations\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Make it at Home!\u003c/strong>\u003cbr>\nIf you're interested in making your own gluten-free pizza at home, locals will tell you that the best prepared pizza crusts come from \u003ca href=\"http://www.mariposabaking.com/products/breads/pizza.html\" title=\"gluten-free Pizza Crust\">Oakland's Mariposa Baking Company\u003c/a>. They sell crusts frozen in packs of two, and they slip easily into a freezer for future nomming. Mariposa Baking also sells pizza by the slice for lunch, with a wide variety of exciting configurations that change by the day. If you're in Oakland and miss those days when you could just pop into a pizza place for a quick slice, I highly recommend stopping by -- and grabbing a handful of the bakery's other goodies, such as brownies, cupcakes, and coconut lemon bars. It's gluten-free heaven, I tell ya!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Getting Hot Chocolate Up On Its Feet",
"title": "Getting Hot Chocolate Up On Its Feet",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/spiked-hot-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/spiked-hot-chocolate.jpg\" alt=\"spiked hot chocolate\" title=\"spiked hot chocolate\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-19337\">\u003c/a>\u003c/p>\n\u003cp>There's nothing I crave more than a steaming cup of hot chocolate on a cold winter's day. This is especially true during the holiday season, when cooking with whole milk and whipped cream seems de rigueur. Once November hits, I give up all hope for eating a low-fat diet until January. Between apple and pumpkin pies at Thanksgiving, eggnog in December, and all the cookies I'll eat at Christmas, what's the point in cutting back on calories?\u003c/p>\n\u003cp>But as long as we're indulging, why not throw in some adult libations as well? Of course there is the standard Peppermint Schnapps for a tried and true candy-cane flavored holiday aperitif, but what about some amaretto, Frangelico or whiskey to liven things up? Or, as Fred McMurray says in the classic \u003ca href=\"http://www.imdb.com/title/tt0036775/\">Double Indemnity\u003c/a>, \"I wonder if a little rum would get this up on its feet?\"\u003c/p>\n\u003cp>When making festive hot chocolate, think about your favorite holiday bonbons. Kirsch makes for a drink that mimics my favorite Christmas treat, chocolate-covered cherries, while Kahlua makes it taste like a coffee truffle. But it's your drink, so add in whatever liqueur or alcohol you'd like.\u003c/p>\n\u003cp>\u003cstrong>Some general guidelines when making hot chocolate are:\u003c/strong>\u003cbr>\n•\tIt's best when made with old-school ingredients. Forget skim milk and packaged hot cocoa mixes (or even worse, a packet of Swiss Miss in a cup of hot water, God Forbid!). Real hot chocolate needs full fat milk, and if you're feeling really festive, some half and half or a bit of cream.\u003cbr>\n•\tUse dark chocolate. As you're adding in whole milk and cream, there's no need to use milk chocolate (even if that's your favorite) because the sugar and milk products you'll add will lighten and dilute anything you use.\u003cbr>\n•\tFor a superior beverage use high-quality chocolate.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And speaking of good quality dark chocolate, we have some amazing local hot chocolate and cocoa choices, including:\u003c/p>\n\u003cp>•\tRicchiuti -- \u003ca href=\"http://www.recchiuti.com/112.html\">Dark Hot Chocolate Pistoles\u003c/a>\u003c/p>\n\u003cp>•\tTCHO -- \u003ca href=\"http://www.tcho.com/shop/91166\">Hot and Cold Drinking Chocolate\u003c/a>\u003c/p>\n\u003cp>So now that it's December, it's time to curl up in a chair with a steamy cup of spiked hot chocolate. What will you add to your drink?\u003c/p>\n\u003cp>\u003cstrong>Spiked Hot Chocolate\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>2 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups whole milk (or 1/2 whole milk and 1/2 half and half for a really rich beverage)\u003cbr>\n4 ounces bittersweet chocolate, chopped or 1/2 cup your favorite chopped chocolate\u003cbr>\n2 tablespoons sugar\u003cbr>\n1 teaspoon pure vanilla extract\u003cbr>\n1 oz liqueur or whiskey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Chop chocolate into small pieces.\u003c/p>\n\u003cp>2. Heat milk in a sauce pan on medium-low heat, being sure not to let it boil over.\u003c/p>\n\u003cp>3. There are two ways to melt the chocolate:\u003c/p>\n\u003cul>\n\u003cli> Place the chocolate pieces in a metal bowl that will fit securely over your sauce pan. Reduce the heat for the milk to a low simmer and then place the bowl on top of the pan. Stir until the chocolate is melted.\u003c/li>\n\u003cli> Place chocolate pieces in a microwavable bowl and microwave for 30 seconds. Stir chocolate to help distribute the heat. If chocolate has not thoroughly melted, heat for another 20 seconds and repeat until chocolate is melted through.\u003c/li>\n\u003c/ul>\n\u003cp>4. Add chocolate to the heated milk along with the sugar and vanilla extract and stir thoroughly to incorporate everything together. I like to use a whisk, which creates some froth.\u003c/p>\n\u003cp>5 Top with whipped cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. 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/24/2010/12/spiked-hot-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/spiked-hot-chocolate.jpg\" alt=\"spiked hot chocolate\" title=\"spiked hot chocolate\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-19337\">\u003c/a>\u003c/p>\n\u003cp>There's nothing I crave more than a steaming cup of hot chocolate on a cold winter's day. This is especially true during the holiday season, when cooking with whole milk and whipped cream seems de rigueur. Once November hits, I give up all hope for eating a low-fat diet until January. Between apple and pumpkin pies at Thanksgiving, eggnog in December, and all the cookies I'll eat at Christmas, what's the point in cutting back on calories?\u003c/p>\n\u003cp>But as long as we're indulging, why not throw in some adult libations as well? Of course there is the standard Peppermint Schnapps for a tried and true candy-cane flavored holiday aperitif, but what about some amaretto, Frangelico or whiskey to liven things up? Or, as Fred McMurray says in the classic \u003ca href=\"http://www.imdb.com/title/tt0036775/\">Double Indemnity\u003c/a>, \"I wonder if a little rum would get this up on its feet?\"\u003c/p>\n\u003cp>When making festive hot chocolate, think about your favorite holiday bonbons. Kirsch makes for a drink that mimics my favorite Christmas treat, chocolate-covered cherries, while Kahlua makes it taste like a coffee truffle. But it's your drink, so add in whatever liqueur or alcohol you'd like.\u003c/p>\n\u003cp>\u003cstrong>Some general guidelines when making hot chocolate are:\u003c/strong>\u003cbr>\n•\tIt's best when made with old-school ingredients. Forget skim milk and packaged hot cocoa mixes (or even worse, a packet of Swiss Miss in a cup of hot water, God Forbid!). Real hot chocolate needs full fat milk, and if you're feeling really festive, some half and half or a bit of cream.\u003cbr>\n•\tUse dark chocolate. As you're adding in whole milk and cream, there's no need to use milk chocolate (even if that's your favorite) because the sugar and milk products you'll add will lighten and dilute anything you use.\u003cbr>\n•\tFor a superior beverage use high-quality chocolate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And speaking of good quality dark chocolate, we have some amazing local hot chocolate and cocoa choices, including:\u003c/p>\n\u003cp>•\tRicchiuti -- \u003ca href=\"http://www.recchiuti.com/112.html\">Dark Hot Chocolate Pistoles\u003c/a>\u003c/p>\n\u003cp>•\tTCHO -- \u003ca href=\"http://www.tcho.com/shop/91166\">Hot and Cold Drinking Chocolate\u003c/a>\u003c/p>\n\u003cp>So now that it's December, it's time to curl up in a chair with a steamy cup of spiked hot chocolate. What will you add to your drink?\u003c/p>\n\u003cp>\u003cstrong>Spiked Hot Chocolate\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>2 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups whole milk (or 1/2 whole milk and 1/2 half and half for a really rich beverage)\u003cbr>\n4 ounces bittersweet chocolate, chopped or 1/2 cup your favorite chopped chocolate\u003cbr>\n2 tablespoons sugar\u003cbr>\n1 teaspoon pure vanilla extract\u003cbr>\n1 oz liqueur or whiskey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Chop chocolate into small pieces.\u003c/p>\n\u003cp>2. Heat milk in a sauce pan on medium-low heat, being sure not to let it boil over.\u003c/p>\n\u003cp>3. There are two ways to melt the chocolate:\u003c/p>\n\u003cul>\n\u003cli> Place the chocolate pieces in a metal bowl that will fit securely over your sauce pan. Reduce the heat for the milk to a low simmer and then place the bowl on top of the pan. Stir until the chocolate is melted.\u003c/li>\n\u003cli> Place chocolate pieces in a microwavable bowl and microwave for 30 seconds. Stir chocolate to help distribute the heat. If chocolate has not thoroughly melted, heat for another 20 seconds and repeat until chocolate is melted through.\u003c/li>\n\u003c/ul>\n\u003cp>4. Add chocolate to the heated milk along with the sugar and vanilla extract and stir thoroughly to incorporate everything together. I like to use a whisk, which creates some froth.\u003c/p>\n\u003cp>5 Top with whipped cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce",
"title": "Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-28.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-28.jpg\" alt=\"Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce\" title=\"Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19226\">\u003c/a>\u003cbr>\n\u003cem>Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce\u003c/em>\u003c/p>\n\u003cp>I've been dreaming of \u003cstrong>banana cream pie\u003c/strong> ever since I had a taste of Melissa Chou's (\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>) deconstructed version inspired by \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/08/sf-food-wars-the-essential-new-york-times-cookbook-brunch/\">The Essential New York Times Cookbook\u003c/a>. I thoroughly enjoyed Chou's elegant take on the dessert, but I had a hankering for something a little homier. \u003c/p>\n\u003cp>I had visions of a pretty Southern belle of a pie, with little flair, of course. A classic golden \u003cstrong>graham cracker crust\u003c/strong> coated with \u003cstrong>dark chocolate ganache\u003c/strong>, sweet \u003cstrong>bananas\u003c/strong>, thick \u003cstrong>vanilla-specked pastry crea\u003c/strong>m, and pillows of \u003cstrong>soft whipped cream\u003c/strong> swirled with \u003cstrong>salted caramel\u003c/strong>.\u003c/p>\n\u003cp>Mmm…I could almost taste it already.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-1.jpg\" alt=\"Graham cracker crust\" title=\"Graham cracker crust\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-19223\">\u003c/a>\u003cbr>\n\u003cem>Graham cracker crust\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To start, I got my crust in order. Honey Maid made it even easier than usual with pre-crushed graham cracker crumbs. I mixed it with some melted butter and a touch of sugar and baked it until it was golden brown and firmed up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-10.jpg\" alt=\"Chocolate ganache bottom\" title=\"Chocolate ganache bottom\" width=\"315\" height=\"500\" class=\"alignnone size-full wp-image-19224\">\u003c/a>\u003cbr>\n\u003cem>Chocolate ganache bottom\u003c/em>\u003c/p>\n\u003cp>Then, I coated the bottom with a rich layer of dark chocolate ganache (flair #1).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pastrycream1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pastrycream1.jpg\" alt=\"pastry cream\" title=\"pastry cream\" width=\"500\" height=\"515\" class=\"alignnone size-full wp-image-19235\">\u003c/a>\u003cbr>\n\u003cem>Pastry Cream\u003c/em>\u003c/p>\n\u003cp>For the pastry cream, I combined whole milk, sugar, and vanilla bean and let it come to a simmer. A tip with the vanilla bean, if it's too hard to split in half, throw the entire bean in the saucepan so that it softens as the milk warms up. Once it's pliable again, fish it out, splice it open, and scrape the seeds out. Meanwhile, I whisked together some sugar, cornstarch, and eggs. When the milk boiled, I whisked in the egg mixture. As it heated up again, the mixture thickened up to a pudding-like consistency. To finish off the pastry cream I folded in some freshly whipped cream and bananas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-2.jpg\" alt=\"Salted Caramel \" title=\"Salted Caramel \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19227\">\u003c/a>\u003cbr>\n\u003cem>Salted Caramel \u003c/em>\u003c/p>\n\u003cp>For my second bit of flair, I wanted to bring some burnt salted caramel into the picture. The subtle tinge of bitterness and pop of salt in the caramel added an interesting dimension to the mix. Plus, salted caramel is always a good decision in my book. Making caramel is surprisingly easy, but for some added reinforcement, I turned to \u003ca href=\"http://www.davidlebovitz.com/2008/01/ten-tips-for-ma-1/\">David Lebovitz\u003c/a> for some great detailed tips on making the perfect caramel. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-16.jpg\" alt=\"Banana Cream Pie with Ganache and Salted Caramel\" title=\"Banana Cream Pie with Ganache and Salted Caramel\" width=\"500\" height=\"353\" class=\"alignnone size-full wp-image-19225\">\u003c/a>\u003cbr>\n\u003cem>Assembly\u003c/em>\u003c/p>\n\u003cp>Now that all the pieces were ready, I layered in all the goodness and got ready for my dreams to come true. It was even better than I imagined it would be! The flavors complemented each other beautifully. The banana and chocolate -– a classic combo -– but brought to another level of interesting with the addition of the salted caramel, which also played nicely with the buttery graham cracker crumbs. Cool, creamy, sweet, and decadent. This is the kind of pie you want to take home to meet the parents.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie1.jpg\" alt=\"banana cream pie\" title=\"banana cream pie\" width=\"500\" height=\"379\" class=\"alignnone size-full wp-image-19238\">\u003c/a>\u003cbr>\n\u003cem>Beautiful Banana Cream Pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce\u003c/strong>\u003cbr>\n\u003cem>Inspired by Amanda Hesser's The Essential New York Times Cookbook.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Graham Cracker Crust\u003c/em>\u003c/strong>\u003cbr>\n1 ¼ cups graham cracker crumbs (10 or 11 whole crackers)\u003cbr>\n1 teaspoon sugar\u003cbr>\n4 tablespoons unsalted butter, melted\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Ganache Layer\u003c/em>\u003c/strong>\u003cbr>\n1/2 cup heavy cream\u003cbr>\n3 ounces bittersweet chocolate (about 1/2 cup chocolate chips)\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Pastry Cream\u003c/em>\u003c/strong>\u003cbr>\n1 2/3 cups whole milk\u003cbr>\n¼ cup plus 3 tablespoons sugar\u003cbr>\n1 vanilla bean, split, seeds scraped out and reserved\u003cbr>\n3 tablespoons cornstarch\u003cbr>\n1 large egg\u003cbr>\n2 large egg yolks\u003cbr>\n2 tablespoons unsalted butter\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Salted Caramel Sauce\u003c/em>\u003c/strong>\u003cbr>\n1 cup granulated sugar\u003cbr>\n1 tablespoon water\u003cbr>\n4 tablespoons unsalted butter\u003cbr>\n1/2 cup heavy cream\u003cbr>\n1/2 teaspoon fleur de sel (or kosher salt)\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For Assembly\u003c/em>\u003c/strong>\u003cbr>\n1 cup heavy cream\u003cbr>\n2 tablespoons powdered sugar\u003cbr>\n3 medium bananas \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Make the crust:\u003c/em> \u003c/strong>\u003cbr>\n1.\tPreheat the oven to 325 F. Combine the crumbs and sugar in a bowl. Add the butter and mix until the crumbs are moistened. Pour the mixture into a 9-inch pie pan and use a flat-bottomed cup to press the crumbs evenly over the bottom; press it up the sides with your fingers. The edges of the shell will be crumbly.\u003cbr>\n2.\tBake until lightly browned, 10-12 minutes. Cool completely.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Make the ganache:\u003c/em> \u003c/strong>\u003cbr>\n3.\tSet the chocolate into a bowl. Heat the heavy cream to boiling point and pour over the chocolate. Let stand a couple of minutes and gently stir until fully incorporated and glossy. It should be the consistency of warmed chocolate syrup. Cool to room temperature. Pour over the cooled pie crust and refrigerate.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Make the pastry cream:\u003c/em> \u003c/strong>\u003cbr>\n4.\tCombine the milk, ¼ cup of sugar, and the vanilla bean and seeds in a medium saucepan and bring to a simmer over medium heat. (Tip: If the vanilla bean is hardened, throw the entire bean in the saucepan so that it softens as the milk warms up. Once it's pliable again, fish it out, split it in half, and scrape the seeds out. Add it all back into the saucepan until the mixture simmers.)\u003cbr>\n5.\tIn a small bowl, sift the remaining 3 tablespoons of sugar together with the cornstarch. In a large bowl, whisk together the egg and yolks.\u003cbr>\n6.\tWhen the milk comes to a simmer, strain out the vanilla bean pods. Add the cornstarch mixture to the eggs and whisk until well combined. While whisking, slowly pour in about one-quarter of the milk to temper the egg mixture. Transfer this mixture to the saucepan, set over low heat, and simmer, whisking constantly, until it reaches the consistency of thick pudding. (Be careful not to curdle the eggs.)\u003cbr>\n7.\tRemove from the heat and stir in the butter until incorporated. If the mixture isn't quite as smooth as you'd like, you can always run it through a sieve. Pour into a shallow bowl, place plastic wrap directly on the surface, and chill.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Make the caramel sauce:\u003c/em> \u003c/strong>\u003cbr>\n8.\tIn a heavy saucepan set over medium-high heat, stir together sugar and water, and bring to a boil. Let boil until amber-colored. Once it starts taking on color, keep a close eye because it will turn quickly.\u003cbr>\n9.\tImmediately add butter and stir to incorporate. Remove from heat, add cream and salt (be careful, it will splatter), and mix well. It should be smooth and have a syrup-like consistency. Let cool to room temperature. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>To assemble:\u003c/em> \u003c/strong>\u003cbr>\n10.\tUsing an electric mixer or a whisk, whip the heavy cream into peaks. Add powdered sugar and incorporate. Transfer the pastry cream to a large bowl and whisk until smooth. Fold in about half of the whipped cream.\u003cbr>\n11.\tLine the bottom of the pie crust with a layer of bananas (approximately two bananas sliced into rounds). With the remaining banana, slice half if it into rounds for garnish, and roughly chop the other half to fold into the pastry cream.\u003cbr>\n12.\tDrizzle a thin layer of caramel sauce over the bananas.\u003cbr>\n13.\tSpoon the pastry cream evenly into the crust. Mound the remaining whipped cream on top. Drizzle some caramel sauce over the whipped cream, swirling it decoratively. Decorate with remaining banana slices.\u003cbr>\n14.\tChill, and serve within 24 hours. Plate with remaining caramel sauce.\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/24/2010/11/2010_11_bananacreampie-28.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-28.jpg\" alt=\"Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce\" title=\"Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19226\">\u003c/a>\u003cbr>\n\u003cem>Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce\u003c/em>\u003c/p>\n\u003cp>I've been dreaming of \u003cstrong>banana cream pie\u003c/strong> ever since I had a taste of Melissa Chou's (\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>) deconstructed version inspired by \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/08/sf-food-wars-the-essential-new-york-times-cookbook-brunch/\">The Essential New York Times Cookbook\u003c/a>. I thoroughly enjoyed Chou's elegant take on the dessert, but I had a hankering for something a little homier. \u003c/p>\n\u003cp>I had visions of a pretty Southern belle of a pie, with little flair, of course. A classic golden \u003cstrong>graham cracker crust\u003c/strong> coated with \u003cstrong>dark chocolate ganache\u003c/strong>, sweet \u003cstrong>bananas\u003c/strong>, thick \u003cstrong>vanilla-specked pastry crea\u003c/strong>m, and pillows of \u003cstrong>soft whipped cream\u003c/strong> swirled with \u003cstrong>salted caramel\u003c/strong>.\u003c/p>\n\u003cp>Mmm…I could almost taste it already.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-1.jpg\" alt=\"Graham cracker crust\" title=\"Graham cracker crust\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-19223\">\u003c/a>\u003cbr>\n\u003cem>Graham cracker crust\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To start, I got my crust in order. Honey Maid made it even easier than usual with pre-crushed graham cracker crumbs. I mixed it with some melted butter and a touch of sugar and baked it until it was golden brown and firmed up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-10.jpg\" alt=\"Chocolate ganache bottom\" title=\"Chocolate ganache bottom\" width=\"315\" height=\"500\" class=\"alignnone size-full wp-image-19224\">\u003c/a>\u003cbr>\n\u003cem>Chocolate ganache bottom\u003c/em>\u003c/p>\n\u003cp>Then, I coated the bottom with a rich layer of dark chocolate ganache (flair #1).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pastrycream1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pastrycream1.jpg\" alt=\"pastry cream\" title=\"pastry cream\" width=\"500\" height=\"515\" class=\"alignnone size-full wp-image-19235\">\u003c/a>\u003cbr>\n\u003cem>Pastry Cream\u003c/em>\u003c/p>\n\u003cp>For the pastry cream, I combined whole milk, sugar, and vanilla bean and let it come to a simmer. A tip with the vanilla bean, if it's too hard to split in half, throw the entire bean in the saucepan so that it softens as the milk warms up. Once it's pliable again, fish it out, splice it open, and scrape the seeds out. Meanwhile, I whisked together some sugar, cornstarch, and eggs. When the milk boiled, I whisked in the egg mixture. As it heated up again, the mixture thickened up to a pudding-like consistency. To finish off the pastry cream I folded in some freshly whipped cream and bananas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-2.jpg\" alt=\"Salted Caramel \" title=\"Salted Caramel \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19227\">\u003c/a>\u003cbr>\n\u003cem>Salted Caramel \u003c/em>\u003c/p>\n\u003cp>For my second bit of flair, I wanted to bring some burnt salted caramel into the picture. The subtle tinge of bitterness and pop of salt in the caramel added an interesting dimension to the mix. Plus, salted caramel is always a good decision in my book. Making caramel is surprisingly easy, but for some added reinforcement, I turned to \u003ca href=\"http://www.davidlebovitz.com/2008/01/ten-tips-for-ma-1/\">David Lebovitz\u003c/a> for some great detailed tips on making the perfect caramel. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_11_bananacreampie-16.jpg\" alt=\"Banana Cream Pie with Ganache and Salted Caramel\" title=\"Banana Cream Pie with Ganache and Salted Caramel\" width=\"500\" height=\"353\" class=\"alignnone size-full wp-image-19225\">\u003c/a>\u003cbr>\n\u003cem>Assembly\u003c/em>\u003c/p>\n\u003cp>Now that all the pieces were ready, I layered in all the goodness and got ready for my dreams to come true. It was even better than I imagined it would be! The flavors complemented each other beautifully. The banana and chocolate -– a classic combo -– but brought to another level of interesting with the addition of the salted caramel, which also played nicely with the buttery graham cracker crumbs. Cool, creamy, sweet, and decadent. This is the kind of pie you want to take home to meet the parents.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie1.jpg\" alt=\"banana cream pie\" title=\"banana cream pie\" width=\"500\" height=\"379\" class=\"alignnone size-full wp-image-19238\">\u003c/a>\u003cbr>\n\u003cem>Beautiful Banana Cream Pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Banana Cream Pie with Chocolate Ganache & Salted Caramel Sauce\u003c/strong>\u003cbr>\n\u003cem>Inspired by Amanda Hesser's The Essential New York Times Cookbook.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Graham Cracker Crust\u003c/em>\u003c/strong>\u003cbr>\n1 ¼ cups graham cracker crumbs (10 or 11 whole crackers)\u003cbr>\n1 teaspoon sugar\u003cbr>\n4 tablespoons unsalted butter, melted\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Ganache Layer\u003c/em>\u003c/strong>\u003cbr>\n1/2 cup heavy cream\u003cbr>\n3 ounces bittersweet chocolate (about 1/2 cup chocolate chips)\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Pastry Cream\u003c/em>\u003c/strong>\u003cbr>\n1 2/3 cups whole milk\u003cbr>\n¼ cup plus 3 tablespoons sugar\u003cbr>\n1 vanilla bean, split, seeds scraped out and reserved\u003cbr>\n3 tablespoons cornstarch\u003cbr>\n1 large egg\u003cbr>\n2 large egg yolks\u003cbr>\n2 tablespoons unsalted butter\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Salted Caramel Sauce\u003c/em>\u003c/strong>\u003cbr>\n1 cup granulated sugar\u003cbr>\n1 tablespoon water\u003cbr>\n4 tablespoons unsalted butter\u003cbr>\n1/2 cup heavy cream\u003cbr>\n1/2 teaspoon fleur de sel (or kosher salt)\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For Assembly\u003c/em>\u003c/strong>\u003cbr>\n1 cup heavy cream\u003cbr>\n2 tablespoons powdered sugar\u003cbr>\n3 medium bananas \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Make the crust:\u003c/em> \u003c/strong>\u003cbr>\n1.\tPreheat the oven to 325 F. Combine the crumbs and sugar in a bowl. Add the butter and mix until the crumbs are moistened. Pour the mixture into a 9-inch pie pan and use a flat-bottomed cup to press the crumbs evenly over the bottom; press it up the sides with your fingers. The edges of the shell will be crumbly.\u003cbr>\n2.\tBake until lightly browned, 10-12 minutes. Cool completely.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Make the ganache:\u003c/em> \u003c/strong>\u003cbr>\n3.\tSet the chocolate into a bowl. Heat the heavy cream to boiling point and pour over the chocolate. Let stand a couple of minutes and gently stir until fully incorporated and glossy. It should be the consistency of warmed chocolate syrup. Cool to room temperature. Pour over the cooled pie crust and refrigerate.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Make the pastry cream:\u003c/em> \u003c/strong>\u003cbr>\n4.\tCombine the milk, ¼ cup of sugar, and the vanilla bean and seeds in a medium saucepan and bring to a simmer over medium heat. (Tip: If the vanilla bean is hardened, throw the entire bean in the saucepan so that it softens as the milk warms up. Once it's pliable again, fish it out, split it in half, and scrape the seeds out. Add it all back into the saucepan until the mixture simmers.)\u003cbr>\n5.\tIn a small bowl, sift the remaining 3 tablespoons of sugar together with the cornstarch. In a large bowl, whisk together the egg and yolks.\u003cbr>\n6.\tWhen the milk comes to a simmer, strain out the vanilla bean pods. Add the cornstarch mixture to the eggs and whisk until well combined. While whisking, slowly pour in about one-quarter of the milk to temper the egg mixture. Transfer this mixture to the saucepan, set over low heat, and simmer, whisking constantly, until it reaches the consistency of thick pudding. (Be careful not to curdle the eggs.)\u003cbr>\n7.\tRemove from the heat and stir in the butter until incorporated. If the mixture isn't quite as smooth as you'd like, you can always run it through a sieve. Pour into a shallow bowl, place plastic wrap directly on the surface, and chill.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Make the caramel sauce:\u003c/em> \u003c/strong>\u003cbr>\n8.\tIn a heavy saucepan set over medium-high heat, stir together sugar and water, and bring to a boil. Let boil until amber-colored. Once it starts taking on color, keep a close eye because it will turn quickly.\u003cbr>\n9.\tImmediately add butter and stir to incorporate. Remove from heat, add cream and salt (be careful, it will splatter), and mix well. It should be smooth and have a syrup-like consistency. Let cool to room temperature. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>To assemble:\u003c/em> \u003c/strong>\u003cbr>\n10.\tUsing an electric mixer or a whisk, whip the heavy cream into peaks. Add powdered sugar and incorporate. Transfer the pastry cream to a large bowl and whisk until smooth. Fold in about half of the whipped cream.\u003cbr>\n11.\tLine the bottom of the pie crust with a layer of bananas (approximately two bananas sliced into rounds). With the remaining banana, slice half if it into rounds for garnish, and roughly chop the other half to fold into the pastry cream.\u003cbr>\n12.\tDrizzle a thin layer of caramel sauce over the bananas.\u003cbr>\n13.\tSpoon the pastry cream evenly into the crust. Mound the remaining whipped cream on top. Drizzle some caramel sauce over the whipped cream, swirling it decoratively. Decorate with remaining banana slices.\u003cbr>\n14.\tChill, and serve within 24 hours. Plate with remaining caramel sauce.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gluten-Free Bakeries Bring Holiday Cheer",
"title": "Gluten-Free Bakeries Bring Holiday Cheer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men-e1291074348602.jpg\" alt=\"Gluten Free Gingerbread Men\" title=\"Gluten Free Gingerbread Men\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19254\">\u003c/p>\n\u003cp>December is just about here, which means that bakeries are beginning to roll out their annual holiday treats. Those of us with a gluten allergy don't have to sit idly by, watching as our friends and loved ones enjoy a bevy of baked goods -- we live in the Bay Area, where gluten-free bakeries are popping up in many major cities (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/06/the-best-bay-area-gluten-free-pizzas/\" title=\"Bay Area Gluten Free Pizzerias\" target=\"_blank\">along with pizza places\u003c/a>!).\u003c/p>\n\u003cp>Take, for example, \u003ca href=\"http://www.zestbakery.com/\" title=\"Bay Area gluten-free Bakery\">Zest Bakery\u003c/a>, an independent shop that recently opened in San Carlos. Located right off of Laurel Avenue, this cheerful bakery was opened by Patrick Luke and Charissa Fleischer, two sweets-loving newlyweds. A true family affair, Zest also features gluten-free mini-cheesecakes made by Charissa's sister, Cynthia, the mastermind behind the \u003ca href=\"http://www.anticupcakeco.com/\" title=\"Mini Cheesecakes\">the AntiCupcake Company\u003c/a> (her motto is \"Down with the Cupcake! Up with the Cheesecake!\").\u003c/p>\n\u003cp>Here are just a few of the tasty holiday treats you'll find at Zest:\u003c/p>\n\u003cul>\n\u003cli>Pies: pecan pie, pumpkin pie, berry pie, Dutch apple pie with dulce de leche - some pies can be made dairy-free as well\u003c/li>\n\u003cli>Cheesecake: pumpkin pie cheesecake, vanilla bean cheesecake, cranberry congnac cheesecake, eggnog cheesecake, mini firehouse smores cheesecake\u003c/li>\n\u003cli>Breads: white dinner rolls, multigrain rolls, cornbread rolls\u003c/li>\n\u003cli>Gingerbread men\u003c/li>\n\u003cli>A gluten-free holiday survival kit\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Zest Bakery\u003c/strong>\u003cbr>\n1224 Arroyo\u003cbr>\nSan Carlos, CA 94070\u003cbr>\n(650) 241-ZEST (9378)\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/zestbakery\">@zestbakery\u003c/a>\u003c/p>\n\u003chr>\n\u003cp>Another gluten-free bakery to recently appear in the Bay Area is Oakland's \u003ca href=\"http://www.goodchemistrybaking.com/\" title=\"Oakland gluten-free Bakery\">Good Chemistry Baking\u003c/a>. Started by Jane and Rick O'Hara and serving up espresso, baked goods, and a wide selection of deli offerings, Good Chemistry has become an everyday stop for the locals of the Grand Lake area. This holiday season Jane and Rick have packed their pastry cases with a great selection of holiday favorites:\u003c/p>\n\u003cul>\n\u003cli>Gingerbread loaves and cookies\u003c/li>\n\u003cli>Tea loaves: cranberry nut and lemon poppyseed\u003c/li>\n\u003cli>Linzer torte cookies\u003c/li>\n\u003cli>Dinner rolls and stuffing cubes\u003c/li>\n\u003cli>\u003ca href=\"http://iamglutenfree.blogspot.com/2006/10/gluten-free-challah-to-write-home.html\" title=\"Gluten-Free Challah Recipe\">Challah\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Good Chemistry Baking\u003c/strong>\u003cbr>\n3249 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 350-7190\u003c/p>\n\u003chr>\n\u003cp>It wouldn't be the holiday season without a stop at \u003ca href=\"http://www.mariposabaking.com/\" title=\"East Bay Gluten-Free Bakery\">Mariposa Baking Company\u003c/a>, located in Oakland on Telegraph Avenue. Now an East Bay mainstay, Mariposa Baking has been baking up some of the best gluten-free brownies, muffins, and pizza crusts since 2004. Owner Patti Furey Crane is known for her creative goodies, so you're sure to find a range of delicious offerings in her display case. If you're in the northern Peninsula, you can also get Mariposa Baking baked goods at San Bruno's \u003ca href=\"http://carrotscoffeeandtea.com/\" title=\"San Bruno Gluten Free Coffee Shop\">Carrot's Coffee & Tea\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Worth mentioning: once you're done shopping at Mariposa, head next door to \u003ca href=\"http://www.winemineco.com/\" title=\"Oakland Wine Shop\">The Wine Mine\u003c/a>, where owner David Sharp stocks a great selection of gluten-free beers to take the edge off after a day of holiday shopping.\u003c/p>\n\u003cp>\u003cstrong>Mariposa Baking Company\u003c/strong>\u003cbr>\n\u003cstrong>The Wine Mine\u003c/strong>\u003cbr>\n5427 Telegraph Ave\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 595-0955\u003c/p>\n\u003chr>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding21.png\" alt=\"Cranberry-Cognac Bread Pudding \" title=\"Cranberry-Cognac Bread Pudding \" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19376\">\u003c/p>\n\u003cp>Zest bakery has generous shared one of their most popular recipes: cranberry-cognac bread pudding. This dessert is so simple, you won't even need a \u003ca href=\"http://www.wasabimon.com/archive/basic-gluten-free-flour-mix-recipe/\" title=\"gluten-free Flour Recipe\">special gluten-free flour mix\u003c/a> to make it. You can just use the loaf of gluten-free bread that's been sitting in your freezer for the past month, waiting to be eaten, or \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-brioche-recipe/\" title=\"Great gluten-free Bread Recipe\">make some homemade bread just for this dish\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Holiday Cranberry-Cognac Bread Pudding (Gluten-Free)\u003c/strong>\u003cbr>\n\u003cem>Compliments of Zest Bakery in San Carlos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups fresh cranberries\u003cbr>\n1/4 cup cognac\u003cbr>\n3/4 cup water\u003cbr>\n2 tablespoons orange zest\u003cbr>\n3 cups granulated sugar, divided\u003cbr>\n3 cups cubed, stale \u003ca href=\"http://udisglutenfree.com/\" title=\"Great gluten-free Bread\">gluten-free bread\u003c/a>\u003cbr>\n6 large eggs, beaten\u003cbr>\n2 1/2 cups milk\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n2 teaspoons cinnamon\u003cbr>\n1 vanilla bean pod\u003cbr>\n4 tablespoons butter\u003cbr>\nCourse sugar or \u003ca href=\"http://bakingbites.com/2008/01/what-are-demerara-turbinado-and-muscovado-sugars/\" title=\"What is turbinado\">turbinado sugar\u003c/a> for sprinkling\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pour cranberries, cognac, water, orange zest and 1 cup of the granulated sugar into a small pot and simmer on low for 20 minutes. Stir occasionally to keep from burning. Turn off the heat and set aside.\u003cbr>\n2. Preheat the oven to 350 degrees. Grease a 13 x 9 x 2-inch pan.\u003cbr>\n3. Arrange cubed bread in a single layer in the pan and spoon dollops of the cranberries over the bread. Add the remaining cubes of bread and spread with a few more spoonfuls of cranberries.\u003cbr>\n4. Mix together eggs, milk, vanilla extract, cinnamon, and the remaining 2 cups of granulated sugar in a bowl. Split the vanilla bean pod lengthwise and use the tip of the spoon to scrape out the vanilla caviar. Add the vanilla caviar to the egg and milk mixture and whisk until combined. Pour mixture over cubed bread and let sit for 10 minutes.\u003cbr>\n5. Dot with butter and sprinkle with turbinado sugar. Bake for 35 to 45 minutes, or until set. Remove from oven and allow to cool.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding1.png\" alt=\"Cranberry-Cognac Bread Pudding\" title=\"cranberry-bread-pudding1\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19256\">\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men.jpg\">\u003c/a>\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/24/2010/11/gluten-free-gingerbread-men-e1291074348602.jpg\" alt=\"Gluten Free Gingerbread Men\" title=\"Gluten Free Gingerbread Men\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19254\">\u003c/p>\n\u003cp>December is just about here, which means that bakeries are beginning to roll out their annual holiday treats. Those of us with a gluten allergy don't have to sit idly by, watching as our friends and loved ones enjoy a bevy of baked goods -- we live in the Bay Area, where gluten-free bakeries are popping up in many major cities (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/06/the-best-bay-area-gluten-free-pizzas/\" title=\"Bay Area Gluten Free Pizzerias\" target=\"_blank\">along with pizza places\u003c/a>!).\u003c/p>\n\u003cp>Take, for example, \u003ca href=\"http://www.zestbakery.com/\" title=\"Bay Area gluten-free Bakery\">Zest Bakery\u003c/a>, an independent shop that recently opened in San Carlos. Located right off of Laurel Avenue, this cheerful bakery was opened by Patrick Luke and Charissa Fleischer, two sweets-loving newlyweds. A true family affair, Zest also features gluten-free mini-cheesecakes made by Charissa's sister, Cynthia, the mastermind behind the \u003ca href=\"http://www.anticupcakeco.com/\" title=\"Mini Cheesecakes\">the AntiCupcake Company\u003c/a> (her motto is \"Down with the Cupcake! Up with the Cheesecake!\").\u003c/p>\n\u003cp>Here are just a few of the tasty holiday treats you'll find at Zest:\u003c/p>\n\u003cul>\n\u003cli>Pies: pecan pie, pumpkin pie, berry pie, Dutch apple pie with dulce de leche - some pies can be made dairy-free as well\u003c/li>\n\u003cli>Cheesecake: pumpkin pie cheesecake, vanilla bean cheesecake, cranberry congnac cheesecake, eggnog cheesecake, mini firehouse smores cheesecake\u003c/li>\n\u003cli>Breads: white dinner rolls, multigrain rolls, cornbread rolls\u003c/li>\n\u003cli>Gingerbread men\u003c/li>\n\u003cli>A gluten-free holiday survival kit\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Zest Bakery\u003c/strong>\u003cbr>\n1224 Arroyo\u003cbr>\nSan Carlos, CA 94070\u003cbr>\n(650) 241-ZEST (9378)\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/zestbakery\">@zestbakery\u003c/a>\u003c/p>\n\u003chr>\n\u003cp>Another gluten-free bakery to recently appear in the Bay Area is Oakland's \u003ca href=\"http://www.goodchemistrybaking.com/\" title=\"Oakland gluten-free Bakery\">Good Chemistry Baking\u003c/a>. Started by Jane and Rick O'Hara and serving up espresso, baked goods, and a wide selection of deli offerings, Good Chemistry has become an everyday stop for the locals of the Grand Lake area. This holiday season Jane and Rick have packed their pastry cases with a great selection of holiday favorites:\u003c/p>\n\u003cul>\n\u003cli>Gingerbread loaves and cookies\u003c/li>\n\u003cli>Tea loaves: cranberry nut and lemon poppyseed\u003c/li>\n\u003cli>Linzer torte cookies\u003c/li>\n\u003cli>Dinner rolls and stuffing cubes\u003c/li>\n\u003cli>\u003ca href=\"http://iamglutenfree.blogspot.com/2006/10/gluten-free-challah-to-write-home.html\" title=\"Gluten-Free Challah Recipe\">Challah\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Good Chemistry Baking\u003c/strong>\u003cbr>\n3249 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 350-7190\u003c/p>\n\u003chr>\n\u003cp>It wouldn't be the holiday season without a stop at \u003ca href=\"http://www.mariposabaking.com/\" title=\"East Bay Gluten-Free Bakery\">Mariposa Baking Company\u003c/a>, located in Oakland on Telegraph Avenue. Now an East Bay mainstay, Mariposa Baking has been baking up some of the best gluten-free brownies, muffins, and pizza crusts since 2004. Owner Patti Furey Crane is known for her creative goodies, so you're sure to find a range of delicious offerings in her display case. If you're in the northern Peninsula, you can also get Mariposa Baking baked goods at San Bruno's \u003ca href=\"http://carrotscoffeeandtea.com/\" title=\"San Bruno Gluten Free Coffee Shop\">Carrot's Coffee & Tea\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Worth mentioning: once you're done shopping at Mariposa, head next door to \u003ca href=\"http://www.winemineco.com/\" title=\"Oakland Wine Shop\">The Wine Mine\u003c/a>, where owner David Sharp stocks a great selection of gluten-free beers to take the edge off after a day of holiday shopping.\u003c/p>\n\u003cp>\u003cstrong>Mariposa Baking Company\u003c/strong>\u003cbr>\n\u003cstrong>The Wine Mine\u003c/strong>\u003cbr>\n5427 Telegraph Ave\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 595-0955\u003c/p>\n\u003chr>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding21.png\" alt=\"Cranberry-Cognac Bread Pudding \" title=\"Cranberry-Cognac Bread Pudding \" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19376\">\u003c/p>\n\u003cp>Zest bakery has generous shared one of their most popular recipes: cranberry-cognac bread pudding. This dessert is so simple, you won't even need a \u003ca href=\"http://www.wasabimon.com/archive/basic-gluten-free-flour-mix-recipe/\" title=\"gluten-free Flour Recipe\">special gluten-free flour mix\u003c/a> to make it. You can just use the loaf of gluten-free bread that's been sitting in your freezer for the past month, waiting to be eaten, or \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-brioche-recipe/\" title=\"Great gluten-free Bread Recipe\">make some homemade bread just for this dish\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Holiday Cranberry-Cognac Bread Pudding (Gluten-Free)\u003c/strong>\u003cbr>\n\u003cem>Compliments of Zest Bakery in San Carlos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups fresh cranberries\u003cbr>\n1/4 cup cognac\u003cbr>\n3/4 cup water\u003cbr>\n2 tablespoons orange zest\u003cbr>\n3 cups granulated sugar, divided\u003cbr>\n3 cups cubed, stale \u003ca href=\"http://udisglutenfree.com/\" title=\"Great gluten-free Bread\">gluten-free bread\u003c/a>\u003cbr>\n6 large eggs, beaten\u003cbr>\n2 1/2 cups milk\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n2 teaspoons cinnamon\u003cbr>\n1 vanilla bean pod\u003cbr>\n4 tablespoons butter\u003cbr>\nCourse sugar or \u003ca href=\"http://bakingbites.com/2008/01/what-are-demerara-turbinado-and-muscovado-sugars/\" title=\"What is turbinado\">turbinado sugar\u003c/a> for sprinkling\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pour cranberries, cognac, water, orange zest and 1 cup of the granulated sugar into a small pot and simmer on low for 20 minutes. Stir occasionally to keep from burning. Turn off the heat and set aside.\u003cbr>\n2. Preheat the oven to 350 degrees. Grease a 13 x 9 x 2-inch pan.\u003cbr>\n3. Arrange cubed bread in a single layer in the pan and spoon dollops of the cranberries over the bread. Add the remaining cubes of bread and spread with a few more spoonfuls of cranberries.\u003cbr>\n4. Mix together eggs, milk, vanilla extract, cinnamon, and the remaining 2 cups of granulated sugar in a bowl. Split the vanilla bean pod lengthwise and use the tip of the spoon to scrape out the vanilla caviar. Add the vanilla caviar to the egg and milk mixture and whisk until combined. Pour mixture over cubed bread and let sit for 10 minutes.\u003cbr>\n5. Dot with butter and sprinkle with turbinado sugar. Bake for 35 to 45 minutes, or until set. Remove from oven and allow to cool.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding1.png\" alt=\"Cranberry-Cognac Bread Pudding\" title=\"cranberry-bread-pudding1\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19256\">\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men.jpg\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Yosemite Road Trip and Sweet Potato Fries",
"title": "Yosemite Road Trip and Sweet Potato Fries",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0071.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0071.jpg\" alt=\"Yosemite Falls\" title=\"Yosemite Falls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18806\">\u003c/a>\u003cbr>\n\u003cem>At the top of Yosemite Falls\u003c/em>\u003c/p>\n\u003cp>Sometimes you just need to get a little Nature back in your life. Good thing, living in the Bay Area, we are in no shortage of accessible natural beauties. We decided to take advantage of the lingering warm weather and got outta dodge for a weekend in \u003ca href=\"http://www.nps.gov/yose/index.htm\">Yosemite\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/strawberries-montage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/strawberries-montage.jpg\" alt=\"Roadside strawberries\" title=\"Roadside strawberries\" width=\"246\" height=\"500\" class=\"alignnone size-full wp-image-18802\">\u003c/a>\u003cbr>\n\u003cem>Roadside Strawberries\u003c/em>\u003c/p>\n\u003cp>There is something instantaneously liberating about driving on the open road, music loud, windows rolled down. We saw an adorable roadside stand selling some locally grown \u003cstrong>strawberries\u003c/strong> and couldn't resist. They were sweet and tart and soon our little rental car smelled like a strawberry patch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0016.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0016.jpg\" alt=\"Hotel Charlotte, Groveland\" title=\"Hotel Charlotte, Groveland\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18804\">\u003c/a>\u003cbr>\n\u003cem>Hotel Charlotte, Groveland\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since our day started a tad late, we decided to pit stop that evening in \u003cstrong>Groveland\u003c/strong>, a sleepy town about an hour outside the park. Sneeze and you'll miss the short strip of main street dotted with a few shops. We checked into the \u003ca href=\"http://www.hotelcharlotte.com/\">Hotel Charlotte\u003c/a>, a quaint bed-and-breakfast (that may or may not be haunted…just sayin'…the jacuzzi tub in the room turned on \u003cem>three\u003c/em> times \u003cem>by itself\u003c/em> in the middle of the night).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/iron-door-montage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/iron-door-montage.jpg\" alt=\"Iron Door Saloon\" title=\"Iron Door Saloon\" width=\"500\" height=\"432\" class=\"alignnone size-full wp-image-18801\">\u003c/a>\u003cbr>\n\u003cem>Iron Door Saloon\u003c/em>\u003c/p>\n\u003cp>Bubble bath-loving ghosts aside, one thing the Charlotte had going for it was its proximity to some tasty \u003cstrong>Sweet Potato Fries\u003c/strong> right across the street at the \u003ca href=\"http://www.iron-door-saloon.com/\">Iron Door Saloon\u003c/a>, California's oldest saloon. Built in 1852, the establishment was originally called the \"Granite Store\", and served as a general store and post office. In 1937, it was renamed \"The Iron Door Saloon\" after the hefty iron doors which had been manufactured in England, brought over by ship, and hauled in on mules across the Tuolumne River. The doors were sold to the saloon as a fire protection device, with the idea that if the town was burning, you could just shut the doors and wait it out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0024.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0024.jpg\" alt=\"Cowboy at the Iron Door Saloon\" title=\"Cowboy at the Iron Door Saloon\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18805\">\u003c/a>\u003cbr>\n\u003cem>The Iron Door Saloon, where cowboys still reign\u003c/em>\u003c/p>\n\u003cp>Today, pass through those very same iron doors, and enter a little slice of California Gold Country history. Inside, you'll find a handsome, old-fashioned bar, historic pictures of Yosemite, antique gold mining and farming tools of the Wild West, some stray bullet holes, and a cowboy or two. \u003c/p>\n\u003cp>The first thing you'll notice, though, is the ceiling, positively covered in crumpled dollar bills dangling down. I spent a good 10 minutes wondering how they got up there, and then finally asked someone. Apparently, all you need is a quarter, a thumbtack, and a dollar, and you too can become a part of The Iron Door folklore. A few times a year, the staff takes down the dollars and donates the money to community organizations. \u003c/p>\n\u003cp>The second thing you'll notice is the smoky scent of \u003cstrong>cumin\u003c/strong>. The house specialty is \u003cstrong>Cumin-Spiked Sweet Potato Fries\u003c/strong>. Smoky, sweet, hot and crispy, these fries are served in a heaping serving that will satisfy any lover of sweet potato fries. They were perfect with my order of saucy BBQ chicken wings (I hear the BBQ ribs are also to-die-for, but they're only available in the summer time).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0117.jpg\" alt=\"Top of Yosemite Falls\" title=\"Top of Yosemite Falls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18808\">\u003c/a>\u003cbr>\n\u003cem>The reward\u003c/em>\u003c/p>\n\u003cp>We headed out early the next morning and made it to Yosemite. We hiked all the way up to the top of Yosemite Falls, where we were rewarded with a breathtaking view, and a playground of waterfalls, pristine pools and sunny warm rocks to nap on. \u003c/p>\n\u003cp>We slept like babies that night, drunk on crisp fresh air, the smell of campfires, and the glow of a full moon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0167.jpg\" alt=\"Caramel Apple Pie\" title=\"Caramel Apple Pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18807\">\u003c/a>\u003cbr>\n\u003cem>Caramel Apple Pie\u003c/em>\u003c/p>\n\u003cp>On our way back to SF, we stopped to admire all the \u003cstrong>almond tree\u003c/strong> orchards along Highway 120 (many of the local producers had just brought in the first harvest of the season and were selling them cheap by the pound). We also turned off to check out \u003cstrong>The Barn\u003c/strong> -- frolicked in their pumpkin patch for a spell and went home with a handsome \u003cstrong>Caramel Apple Pie\u003c/strong>. \u003cem>Note:\u003c/em> for all you apple-pie bakers this Thanksgiving, a generous drizzle of salted caramel is just the thing to bring that pie to a whole 'nother level.\u003c/p>\n\u003cp>After returning from our little getaway, I was inspired to recreate those addictive \u003cstrong>Sweet Potato Fries\u003c/strong> we had at the \u003cstrong>Iron Door\u003c/strong>. For my at-home version, I bake the potatoes in high heat, season them with a healthy dose of cumin, salt, and pepper, and serve them with a cool, tangy dipping sauce of roasted garlic, lime, Greek yogurt and mayo.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sweetpotatofries-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sweetpotatofries-6.jpg\" alt=\"DIY Sweet Potato Fries\" title=\"DIY Sweet Potato Fries\" width=\"500\" height=\"415\" class=\"alignnone size-full wp-image-18800\">\u003c/a>\u003cbr>\n\u003cem>DIY Sweet Potato Fries\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cumin-Spiked Sweet Potato Fries\u003c/strong>\u003cbr>\n\u003cem>Inspired by The Iron Door Saloon in Groveland, CA.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 (as a side)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 sweet potatoes\u003cbr>\n1 teaspoon salt\u003cbr>\n¼ teaspoon pepper\u003cbr>\n½ teaspoon cumin\u003cbr>\n2 tablespoons olive oil\u003c/p>\n\u003cp>\u003cem>For Dipping Sauce:\u003c/em>\u003cbr>\n3 cloves garlic\u003cbr>\n1/2 cup Greek yogurt\u003cbr>\n¼ cup mayonnaise\u003cbr>\n1 tablespoon lime juice\u003cbr>\nZest of 1 lime\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 400 F.\u003cbr>\n2.\tPeel the sweet potatoes and cut into ½-inch by 5-inch batons.\u003cbr>\n3.\tToss the fries in the olive oil, salt, pepper, and cumin, coating evenly.\u003cbr>\n4.\tPlace on a foil-lined baking sheet (along with the whole cloves of garlic), in one layer, and bake about 20 minutes. Flip them so they brown evenly. Bake for another 15 minutes or until golden.\u003cbr>\n5.\tFor the dipping sauce, take the roasted garlic (removing the skin) and mash them up into a paste. Mix well with yogurt, mayonnaise, lime juice and zest. Serve immediately.\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>ADDRESSES\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.iron-door-saloon.com/\">Iron Door Saloon\u003c/a>\u003cbr>\n18761 Main Street \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Iron+Door+Saloon,+Groveland,+CA&sll=37.0625,-95.677068&sspn=54.137829,80.947266&ie=UTF8&hq=Iron+Door+Saloon,&hnear=Groveland,+Tuolumne,+California&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nGroveland, CA 95321-9444\u003cbr>\n209-962-6244\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Barn\u003c/strong>\u003cbr>\n25015 Highway 120 \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=The+Barn+25015+Highway+120+Escalon,+CA+95320&sll=37.91933,-120.570246&sspn=0.825516,1.264801&ie=UTF8&hq=The+Barn&hnear=25015+California+120,+Escalon,+San+Joaquin,+California+95320&ll=37.800493,-121.004362&spn=0.051678,0.07905&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nEscalon, CA 95320\u003cbr>\n209-838-7417\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/24/2010/11/yosemite-0071.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0071.jpg\" alt=\"Yosemite Falls\" title=\"Yosemite Falls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18806\">\u003c/a>\u003cbr>\n\u003cem>At the top of Yosemite Falls\u003c/em>\u003c/p>\n\u003cp>Sometimes you just need to get a little Nature back in your life. Good thing, living in the Bay Area, we are in no shortage of accessible natural beauties. We decided to take advantage of the lingering warm weather and got outta dodge for a weekend in \u003ca href=\"http://www.nps.gov/yose/index.htm\">Yosemite\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/strawberries-montage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/strawberries-montage.jpg\" alt=\"Roadside strawberries\" title=\"Roadside strawberries\" width=\"246\" height=\"500\" class=\"alignnone size-full wp-image-18802\">\u003c/a>\u003cbr>\n\u003cem>Roadside Strawberries\u003c/em>\u003c/p>\n\u003cp>There is something instantaneously liberating about driving on the open road, music loud, windows rolled down. We saw an adorable roadside stand selling some locally grown \u003cstrong>strawberries\u003c/strong> and couldn't resist. They were sweet and tart and soon our little rental car smelled like a strawberry patch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0016.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0016.jpg\" alt=\"Hotel Charlotte, Groveland\" title=\"Hotel Charlotte, Groveland\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18804\">\u003c/a>\u003cbr>\n\u003cem>Hotel Charlotte, Groveland\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since our day started a tad late, we decided to pit stop that evening in \u003cstrong>Groveland\u003c/strong>, a sleepy town about an hour outside the park. Sneeze and you'll miss the short strip of main street dotted with a few shops. We checked into the \u003ca href=\"http://www.hotelcharlotte.com/\">Hotel Charlotte\u003c/a>, a quaint bed-and-breakfast (that may or may not be haunted…just sayin'…the jacuzzi tub in the room turned on \u003cem>three\u003c/em> times \u003cem>by itself\u003c/em> in the middle of the night).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/iron-door-montage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/iron-door-montage.jpg\" alt=\"Iron Door Saloon\" title=\"Iron Door Saloon\" width=\"500\" height=\"432\" class=\"alignnone size-full wp-image-18801\">\u003c/a>\u003cbr>\n\u003cem>Iron Door Saloon\u003c/em>\u003c/p>\n\u003cp>Bubble bath-loving ghosts aside, one thing the Charlotte had going for it was its proximity to some tasty \u003cstrong>Sweet Potato Fries\u003c/strong> right across the street at the \u003ca href=\"http://www.iron-door-saloon.com/\">Iron Door Saloon\u003c/a>, California's oldest saloon. Built in 1852, the establishment was originally called the \"Granite Store\", and served as a general store and post office. In 1937, it was renamed \"The Iron Door Saloon\" after the hefty iron doors which had been manufactured in England, brought over by ship, and hauled in on mules across the Tuolumne River. The doors were sold to the saloon as a fire protection device, with the idea that if the town was burning, you could just shut the doors and wait it out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0024.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0024.jpg\" alt=\"Cowboy at the Iron Door Saloon\" title=\"Cowboy at the Iron Door Saloon\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18805\">\u003c/a>\u003cbr>\n\u003cem>The Iron Door Saloon, where cowboys still reign\u003c/em>\u003c/p>\n\u003cp>Today, pass through those very same iron doors, and enter a little slice of California Gold Country history. Inside, you'll find a handsome, old-fashioned bar, historic pictures of Yosemite, antique gold mining and farming tools of the Wild West, some stray bullet holes, and a cowboy or two. \u003c/p>\n\u003cp>The first thing you'll notice, though, is the ceiling, positively covered in crumpled dollar bills dangling down. I spent a good 10 minutes wondering how they got up there, and then finally asked someone. Apparently, all you need is a quarter, a thumbtack, and a dollar, and you too can become a part of The Iron Door folklore. A few times a year, the staff takes down the dollars and donates the money to community organizations. \u003c/p>\n\u003cp>The second thing you'll notice is the smoky scent of \u003cstrong>cumin\u003c/strong>. The house specialty is \u003cstrong>Cumin-Spiked Sweet Potato Fries\u003c/strong>. Smoky, sweet, hot and crispy, these fries are served in a heaping serving that will satisfy any lover of sweet potato fries. They were perfect with my order of saucy BBQ chicken wings (I hear the BBQ ribs are also to-die-for, but they're only available in the summer time).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0117.jpg\" alt=\"Top of Yosemite Falls\" title=\"Top of Yosemite Falls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18808\">\u003c/a>\u003cbr>\n\u003cem>The reward\u003c/em>\u003c/p>\n\u003cp>We headed out early the next morning and made it to Yosemite. We hiked all the way up to the top of Yosemite Falls, where we were rewarded with a breathtaking view, and a playground of waterfalls, pristine pools and sunny warm rocks to nap on. \u003c/p>\n\u003cp>We slept like babies that night, drunk on crisp fresh air, the smell of campfires, and the glow of a full moon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0167.jpg\" alt=\"Caramel Apple Pie\" title=\"Caramel Apple Pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18807\">\u003c/a>\u003cbr>\n\u003cem>Caramel Apple Pie\u003c/em>\u003c/p>\n\u003cp>On our way back to SF, we stopped to admire all the \u003cstrong>almond tree\u003c/strong> orchards along Highway 120 (many of the local producers had just brought in the first harvest of the season and were selling them cheap by the pound). We also turned off to check out \u003cstrong>The Barn\u003c/strong> -- frolicked in their pumpkin patch for a spell and went home with a handsome \u003cstrong>Caramel Apple Pie\u003c/strong>. \u003cem>Note:\u003c/em> for all you apple-pie bakers this Thanksgiving, a generous drizzle of salted caramel is just the thing to bring that pie to a whole 'nother level.\u003c/p>\n\u003cp>After returning from our little getaway, I was inspired to recreate those addictive \u003cstrong>Sweet Potato Fries\u003c/strong> we had at the \u003cstrong>Iron Door\u003c/strong>. For my at-home version, I bake the potatoes in high heat, season them with a healthy dose of cumin, salt, and pepper, and serve them with a cool, tangy dipping sauce of roasted garlic, lime, Greek yogurt and mayo.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sweetpotatofries-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sweetpotatofries-6.jpg\" alt=\"DIY Sweet Potato Fries\" title=\"DIY Sweet Potato Fries\" width=\"500\" height=\"415\" class=\"alignnone size-full wp-image-18800\">\u003c/a>\u003cbr>\n\u003cem>DIY Sweet Potato Fries\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cumin-Spiked Sweet Potato Fries\u003c/strong>\u003cbr>\n\u003cem>Inspired by The Iron Door Saloon in Groveland, CA.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 (as a side)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 sweet potatoes\u003cbr>\n1 teaspoon salt\u003cbr>\n¼ teaspoon pepper\u003cbr>\n½ teaspoon cumin\u003cbr>\n2 tablespoons olive oil\u003c/p>\n\u003cp>\u003cem>For Dipping Sauce:\u003c/em>\u003cbr>\n3 cloves garlic\u003cbr>\n1/2 cup Greek yogurt\u003cbr>\n¼ cup mayonnaise\u003cbr>\n1 tablespoon lime juice\u003cbr>\nZest of 1 lime\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 400 F.\u003cbr>\n2.\tPeel the sweet potatoes and cut into ½-inch by 5-inch batons.\u003cbr>\n3.\tToss the fries in the olive oil, salt, pepper, and cumin, coating evenly.\u003cbr>\n4.\tPlace on a foil-lined baking sheet (along with the whole cloves of garlic), in one layer, and bake about 20 minutes. Flip them so they brown evenly. Bake for another 15 minutes or until golden.\u003cbr>\n5.\tFor the dipping sauce, take the roasted garlic (removing the skin) and mash them up into a paste. Mix well with yogurt, mayonnaise, lime juice and zest. Serve immediately.\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>ADDRESSES\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.iron-door-saloon.com/\">Iron Door Saloon\u003c/a>\u003cbr>\n18761 Main Street \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Iron+Door+Saloon,+Groveland,+CA&sll=37.0625,-95.677068&sspn=54.137829,80.947266&ie=UTF8&hq=Iron+Door+Saloon,&hnear=Groveland,+Tuolumne,+California&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nGroveland, CA 95321-9444\u003cbr>\n209-962-6244\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Barn\u003c/strong>\u003cbr>\n25015 Highway 120 \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=The+Barn+25015+Highway+120+Escalon,+CA+95320&sll=37.91933,-120.570246&sspn=0.825516,1.264801&ie=UTF8&hq=The+Barn&hnear=25015+California+120,+Escalon,+San+Joaquin,+California+95320&ll=37.800493,-121.004362&spn=0.051678,0.07905&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nEscalon, CA 95320\u003cbr>\n209-838-7417\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/brussels-sprouts-on-the-stalk2.jpg\" alt=\"brussels sprouts on the stalk\" title=\"brussels sprouts on the stalk\" width=\"400\" height=\"533\" class=\"aligncenter size-full wp-image-7726\">\u003c/p>\n\u003cp>Brussels Sprouts have a bad rap. This verdant and sweet vegetable is known far and wide as being smelly, mushy, and slimy, when really the only thing wrong with it is that some people just don’t know how to cook it correctly.\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/04/lets-make-a-deal-eat-your-vegetables/\"> Children seem naturally disinclined to like this unpopular vegetable\u003c/a>; but then again, so do adults. Once, when visiting Scotland, an innkeeper jokingly told me he liked to start boiling his Brussels sprouts three days before Christmas so they would be ready for the Yuletide feast. He then twisted up his face in a mock illustration of disgust for the poor unloved sprout. Now I realize he was kidding, but obviously this lovely man who made a wonderful breakfast at his inn in Oban had bought into some universal idea that the only way to cook sprouts was to boil the life out of them, and that they were therefore ghastly. Well this horrible rumor needs to end now.\u003c/p>\n\u003cp>Contrary to popular belief, Brussels sprouts are best when cooked al dente. Sautéed until slightly crisp, they have a lush taste that is both sweet and savory on the plate. If you sat in a hot bath you'd get all pruney, right? Well overcooking Brussels sprouts does the same thing, while also bringing out a sulfuric smell. But all this can be easily avoided if you keep your eye on them and DON'T OVERCOOK. \u003c/p>\n\u003cp>Brussels sprouts belong to the cruciferous family, which includes cabbage, kale, broccoli, and cauliflower. As I mentioned last year in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/29/cruciferae-the-scary-vegetables/\">Scary Vegetables post\u003c/a>, these foods are super vegetables. Full of antioxidants and vitamins, and thought to have cancer-preventing and fighting agents, Brussels sprouts and its cousins are ridiculously healthy for you.\u003c/p>\n\u003cp>But if you haven't cooked this unloved veggie before (of if you overcooked it) here are a few tips for the novice cook:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>•\tDon't boil them! Experts in sprout cooking can feel free to cook them however they'd like, but newbies should stick to sautéing or broiling as it's just too easy to overcook your sprouts in a pot of hot water.\u003c/p>\n\u003cp>•\tTry cutting your sprouts into quarters before cooking. Brussels sprouts are naturally bulbous and therefore difficult to evenly cook when whole.\u003c/p>\n\u003cp>•\tStart cooking your sprouts on a high flame to sear and then lower the flame and cover to cook through. This really brings out the sweetness in the leaves.\u003c/p>\n\u003cp>•\tConsider slicing the sprouts thinly so the leaves are slivered.\u003c/p>\n\u003cp>•\tTry roasting them in a hot oven (halved with olive oil, sea salt and pancetta).\u003c/p>\n\u003cp>•\tIf you eat meat, try adding in some pancetta or bacon, which pairs beautifully with sprouts.\u003c/p>\n\u003cp>Following is my recipe for Pasta with Slivered Brussels Sprouts, Pancetta, Walnuts and Mascarpone Cheese. \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/04/lets-make-a-deal-eat-your-vegetables/\">As I mentioned last week\u003c/a>, my daughters powered through this dish, eating each bite without complaint. For two girls who claimed they detested Brussels sprouts, this was a little win for Mom.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pasta-with-brussels-sprouts2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pasta-with-brussels-sprouts2.jpg\" alt=\"pasta with brussels sprouts\" title=\"pasta with brussels sprouts\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18494\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pasta with Slivered Brussels Sprouts, Pancetta, Walnuts and Mascarpone Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>Enough for 6 people\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n1 lb Brussels sprouts cleaned with the outer leaves removed and slivered* (see note)\u003cbr>\n1/2 cup cubed pancetta\u003cbr>\n2 large shallots minced\u003cbr>\n1/2 cup chopped walnuts\u003cbr>\n2 heaping tablespoons mascarpone cheese (can substitute cream cheese if needed)\u003cbr>\nParmesan cheese (enough to sprinkle on each dish before serving)\u003cbr>\nSalt and pepper to taste\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\n2/3 of a pound of dried pasta cooked al dente\u003c/p>\n\u003cp>\u003cstrong>*Note:\u003c/strong> you can either sliver your Brussels sprouts with a sharp knife or using a food processor. To sliver, clean sprouts, remove outer leaves and then cut each in half. Thinly slice each sprout. To use a food processor, use your mandolin attachment and then feed halved sprouts into the machine.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat a large sauté pan on medium heat. Add 1 Tbsp of the olive oil and the pancetta. Cook for 2 minutes. Add in the shallots and sauté another 2-3 minutes or until everything is golden brown. Remove pancetta and shallots from the pan.\u003c/p>\n\u003cp>2. Heat pan on high and add another 1 Tbsp olive oil. Add the Brussels sprouts to the pan and let sit for about 1 minute, letting the sprouts sear. If the pan starts smoking, then lower the heat a bit.\u003c/p>\n\u003cp>3. Reduce the heat to medium again and then add the pancetta and shallots back in, mixing all the ingredients together and then moving to the far side of the pan in a bunch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/toasting-walnuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/toasting-walnuts.jpg\" alt=\"toasting walnuts\" title=\"toasting walnuts\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18465\">\u003c/a>\u003c/p>\n\u003cp>4. Add the walnuts to the pan, browning in the area that is now free for about 1 minute and then incorporate everything together. Add in the remainder of the olive oil at this time as well as a small ladle of pasta water. Salt and pepper to taste.\u003c/p>\n\u003cp>5. Cook for another minute or two and then turn the heat off. Mix in the mascarpone cheese until everything is covered in its creaminess and then mix in the pasta. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Serve with a sprinkle of Parmesan cheese on top.\u003c/p>\n\n",
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"excerpt": "Contrary to popular belief, Brussels sprouts are best when cooked al dente. Sautéed until slightly crisp, they have a lush taste that is both sweet and savory on the plate. If you sat in a hot bath you’d get all pruney, right? Well overcooking Brussels sprouts does the same thing, while also bringing out a sulfuric smell. But all this can be easily avoided if you keep your eye on them and DON’T OVERCOOK. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/brussels-sprouts-on-the-stalk2.jpg\" alt=\"brussels sprouts on the stalk\" title=\"brussels sprouts on the stalk\" width=\"400\" height=\"533\" class=\"aligncenter size-full wp-image-7726\">\u003c/p>\n\u003cp>Brussels Sprouts have a bad rap. This verdant and sweet vegetable is known far and wide as being smelly, mushy, and slimy, when really the only thing wrong with it is that some people just don’t know how to cook it correctly.\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/04/lets-make-a-deal-eat-your-vegetables/\"> Children seem naturally disinclined to like this unpopular vegetable\u003c/a>; but then again, so do adults. Once, when visiting Scotland, an innkeeper jokingly told me he liked to start boiling his Brussels sprouts three days before Christmas so they would be ready for the Yuletide feast. He then twisted up his face in a mock illustration of disgust for the poor unloved sprout. Now I realize he was kidding, but obviously this lovely man who made a wonderful breakfast at his inn in Oban had bought into some universal idea that the only way to cook sprouts was to boil the life out of them, and that they were therefore ghastly. Well this horrible rumor needs to end now.\u003c/p>\n\u003cp>Contrary to popular belief, Brussels sprouts are best when cooked al dente. Sautéed until slightly crisp, they have a lush taste that is both sweet and savory on the plate. If you sat in a hot bath you'd get all pruney, right? Well overcooking Brussels sprouts does the same thing, while also bringing out a sulfuric smell. But all this can be easily avoided if you keep your eye on them and DON'T OVERCOOK. \u003c/p>\n\u003cp>Brussels sprouts belong to the cruciferous family, which includes cabbage, kale, broccoli, and cauliflower. As I mentioned last year in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/29/cruciferae-the-scary-vegetables/\">Scary Vegetables post\u003c/a>, these foods are super vegetables. Full of antioxidants and vitamins, and thought to have cancer-preventing and fighting agents, Brussels sprouts and its cousins are ridiculously healthy for you.\u003c/p>\n\u003cp>But if you haven't cooked this unloved veggie before (of if you overcooked it) here are a few tips for the novice cook:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>•\tDon't boil them! Experts in sprout cooking can feel free to cook them however they'd like, but newbies should stick to sautéing or broiling as it's just too easy to overcook your sprouts in a pot of hot water.\u003c/p>\n\u003cp>•\tTry cutting your sprouts into quarters before cooking. Brussels sprouts are naturally bulbous and therefore difficult to evenly cook when whole.\u003c/p>\n\u003cp>•\tStart cooking your sprouts on a high flame to sear and then lower the flame and cover to cook through. This really brings out the sweetness in the leaves.\u003c/p>\n\u003cp>•\tConsider slicing the sprouts thinly so the leaves are slivered.\u003c/p>\n\u003cp>•\tTry roasting them in a hot oven (halved with olive oil, sea salt and pancetta).\u003c/p>\n\u003cp>•\tIf you eat meat, try adding in some pancetta or bacon, which pairs beautifully with sprouts.\u003c/p>\n\u003cp>Following is my recipe for Pasta with Slivered Brussels Sprouts, Pancetta, Walnuts and Mascarpone Cheese. \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/04/lets-make-a-deal-eat-your-vegetables/\">As I mentioned last week\u003c/a>, my daughters powered through this dish, eating each bite without complaint. For two girls who claimed they detested Brussels sprouts, this was a little win for Mom.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pasta-with-brussels-sprouts2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pasta-with-brussels-sprouts2.jpg\" alt=\"pasta with brussels sprouts\" title=\"pasta with brussels sprouts\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18494\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pasta with Slivered Brussels Sprouts, Pancetta, Walnuts and Mascarpone Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>Enough for 6 people\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n1 lb Brussels sprouts cleaned with the outer leaves removed and slivered* (see note)\u003cbr>\n1/2 cup cubed pancetta\u003cbr>\n2 large shallots minced\u003cbr>\n1/2 cup chopped walnuts\u003cbr>\n2 heaping tablespoons mascarpone cheese (can substitute cream cheese if needed)\u003cbr>\nParmesan cheese (enough to sprinkle on each dish before serving)\u003cbr>\nSalt and pepper to taste\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\n2/3 of a pound of dried pasta cooked al dente\u003c/p>\n\u003cp>\u003cstrong>*Note:\u003c/strong> you can either sliver your Brussels sprouts with a sharp knife or using a food processor. To sliver, clean sprouts, remove outer leaves and then cut each in half. Thinly slice each sprout. To use a food processor, use your mandolin attachment and then feed halved sprouts into the machine.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat a large sauté pan on medium heat. Add 1 Tbsp of the olive oil and the pancetta. Cook for 2 minutes. Add in the shallots and sauté another 2-3 minutes or until everything is golden brown. Remove pancetta and shallots from the pan.\u003c/p>\n\u003cp>2. Heat pan on high and add another 1 Tbsp olive oil. Add the Brussels sprouts to the pan and let sit for about 1 minute, letting the sprouts sear. If the pan starts smoking, then lower the heat a bit.\u003c/p>\n\u003cp>3. Reduce the heat to medium again and then add the pancetta and shallots back in, mixing all the ingredients together and then moving to the far side of the pan in a bunch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/toasting-walnuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/toasting-walnuts.jpg\" alt=\"toasting walnuts\" title=\"toasting walnuts\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18465\">\u003c/a>\u003c/p>\n\u003cp>4. Add the walnuts to the pan, browning in the area that is now free for about 1 minute and then incorporate everything together. Add in the remainder of the olive oil at this time as well as a small ladle of pasta water. Salt and pepper to taste.\u003c/p>\n\u003cp>5. Cook for another minute or two and then turn the heat off. Mix in the mascarpone cheese until everything is covered in its creaminess and then mix in the pasta. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Serve with a sprinkle of Parmesan cheese on top.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Food Wars: The Essential New York Times Cookbook Brunch",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-20.jpg\" alt=\"SF Food Wars_Richie Nakano, Hapa Ramen \" title=\"SF Food Wars_Richie Nakano, Hapa Ramen \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18420\">\u003c/a>\u003cbr>\n\u003cem>Richie Nakano (Hapa Ramen) plating Ricotta Crostini with Butternut Squash\u003c/em>\u003c/p>\n\u003cp>What was that warm tingling sensation glowing from the back of my throat? Was it my imagination, or did my pulse just quicken a touch? I retraced my steps to \u003cstrong>Richie Nakano\u003c/strong> (\u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>) and shot him a quizzical look. \"You felt it, huh?\" he said, reading my mind. Yes, Richie. I felt it. What did I just eat?\u003c/p>\n\u003cp>Oh you know, your standard crostini, spiked with nicotine. Nakano's dish started out innocent enough: toasted slices of crusty bread topped with fresh \u003ca href=\"http://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a> \u003cstrong>ricotta\u003c/strong> made that morning, and \u003cstrong>butternut squash\u003c/strong> seasoned with thyme and oregano. Here's where it gets interesting. He roasted the squash over \u003cstrong>tobacco leaves\u003c/strong>. Sourced from \u003ca href=\"http://www.happyquailfarms.com/\">Happy Quail Farms\u003c/a>, the leaves are typically used to wrap cigars. Used for cooking…the result is an interesting, sweet, smoky flavor, with some interesting physical reactions. Nakano made sure not to put too much of the butternut squash on each crostini (and don't worry, this was a 21+ event). He did warn that if trying this innovative method at home and you're tasting a lot as you cook, be careful that your heart doesn't explode.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-7.jpg\" alt=\"Amanda Hesser\" title=\"Amanda Hesser\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18419\">\u003c/a>\u003cbr>\n\u003cem>Amanda Hesser, author of The Essential New York Times Cookbook (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>Hapa Ramen was just one of the 11 restaurants who participated in Sunday's \u003ca href=\"http://sffoodwars.com/nyt/\">SF Food Wars: Ultimate Potluck Cocktail Brunch\u003c/a> edition with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/07/interview-with-amanda-hesser-the-essential-new-york-times-cookbook/\">Amanda Hesser\u003c/a>. The sold-out event was the official West coast launch party for \u003cem>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393061035/kqedorg-20\">The Essential New York Times Cookbook\u003c/a>\u003c/em>. Hesser spent six years cooking her way through the \u003cem>New York Times's\u003c/em> recipe archive, testing more than 1,400 recipes from across a 150-year period. For the potluck brunch, each local chef prepared a \u003ca href=\"http://www.flickr.com/photos/sffoodwars/5147208310/lightbox/\">dish\u003c/a> inspired by recipes from the cookbook. Here are a few highlights:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-5.jpg\" alt=\"Beet Tzatzkiki & Smoked Trout Lettuce Cups_Starbelly\" title=\"Beet Tzatzkiki & Smoked Trout Lettuce Cups_Starbelly\" width=\"500\" height=\"259\" class=\"alignnone size-full wp-image-18418\">\u003c/a>\u003cbr>\n\u003cem>Beet Tzatzkiki & Smoked Trout Lettuce Cups by Adam Timney, Starbelly (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>This impossibly pink \u003cstrong>Beet Tzatzkiki\u003c/strong> \u003cem>(page 89)\u003c/em> from \u003cstrong>Adam Timney\u003c/strong> at \u003ca href=\"http://starbellysf.com/\">Starbelly\u003c/a> was just what we needed on this rainy gray afternoon. Made with thick, creamy, Greek-style yogurt, the beet dip was sweet and tangy, and served with a spoonful of smoked trout and a little mint in a crispy lettuce cup. This was one light, refreshing, and well-balanced bite. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/eggs.jpg\" alt=\"Poached Eggs_Aziza\" title=\"Poached Eggs_Aziza\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-18421\">\u003c/a>\u003cbr>\n\u003cem>Poached Eggs by Mourad Lahlou & Louis Maldonado, Aziza (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> outdid itself with three solid dishes from \u003cstrong>Mourad Lahlou\u003c/strong>, \u003cstrong>Louis Maldonado\u003c/strong>, and \u003cstrong>Melissa Chou\u003c/strong>. Their take on \u003cstrong>Poached Eggs with Date-Chorizo Paste\u003c/strong> \u003cem>(page 636)\u003c/em> was beautifully presented in an eggshell. Composed of a soft-poached egg layered with a date-chorizo mixture and topped with some creamy crème fraiche foam, the flavors had the familiar feel of a hearty \u003cem>huevos rancheros\u003c/em> brunch even though the aesthetic was more refined. I especially loved the play between the spicy, meaty chorizo and the molasses-like pureed dates. Rather than accenting the dish with truffle oil, as recommended in the original recipe, the chefs bumped up the flavor with a pop of citrus zest in the filling and tied it all together with the soft, airy creaminess of the crème fraiche. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-1_marc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-1_marc.jpg\" alt=\"Joyce Goldstein's Pickled Salmon_Aziza\" title=\"Joyce Goldstein's Pickled Salmon_Aziza\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18416\">\u003c/a>\u003cbr>\n\u003cem>Joyce Goldstein's Pickled Salmon by Mourad Lahlou & Louis Maldonado, Aziza (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Joyce Goldstein's Pickled Salmon\u003c/strong> \u003cem>(page 404)\u003c/em> was presented in pretty hors d'oeuvre form with the pickled salmon served in a mousse-like consistency accompanied by delicately sliced cucumbers and pickled onions over dainty squares of pumpernickel. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-2_marc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-2_marc.jpg\" alt=\"Banana Cream Pie_Aziza\" title=\"Banana Cream Pie_Aziza\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18417\">\u003c/a>\u003cbr>\n\u003cem>Banana Cream Pie by Melissa Chou, Aziza (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>I adored pastry chef \u003cstrong>Melissa Chou's\u003c/strong> sophisticated take on \u003cstrong>Banana Cream Pie\u003c/strong> \u003cem>(page 863)\u003c/em>. It started with a buttery, flaky pie crust round, topped with vanilla-specked cream, slices of banana, and a sprinkling of oatmeal crisp. A garnish of some dark chocolate and mocha cream was the perfect addition that graduated this dessert from finishing school. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Unlike other SF Food Wars, this event was a non-competitive tasting event so no one officially took home the crown. As far as I'm concerned though, after eating my way through these creative dishes, I'm the real winner.\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/24/2010/11/2010_10_sffoodwars-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-20.jpg\" alt=\"SF Food Wars_Richie Nakano, Hapa Ramen \" title=\"SF Food Wars_Richie Nakano, Hapa Ramen \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18420\">\u003c/a>\u003cbr>\n\u003cem>Richie Nakano (Hapa Ramen) plating Ricotta Crostini with Butternut Squash\u003c/em>\u003c/p>\n\u003cp>What was that warm tingling sensation glowing from the back of my throat? Was it my imagination, or did my pulse just quicken a touch? I retraced my steps to \u003cstrong>Richie Nakano\u003c/strong> (\u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>) and shot him a quizzical look. \"You felt it, huh?\" he said, reading my mind. Yes, Richie. I felt it. What did I just eat?\u003c/p>\n\u003cp>Oh you know, your standard crostini, spiked with nicotine. Nakano's dish started out innocent enough: toasted slices of crusty bread topped with fresh \u003ca href=\"http://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a> \u003cstrong>ricotta\u003c/strong> made that morning, and \u003cstrong>butternut squash\u003c/strong> seasoned with thyme and oregano. Here's where it gets interesting. He roasted the squash over \u003cstrong>tobacco leaves\u003c/strong>. Sourced from \u003ca href=\"http://www.happyquailfarms.com/\">Happy Quail Farms\u003c/a>, the leaves are typically used to wrap cigars. Used for cooking…the result is an interesting, sweet, smoky flavor, with some interesting physical reactions. Nakano made sure not to put too much of the butternut squash on each crostini (and don't worry, this was a 21+ event). He did warn that if trying this innovative method at home and you're tasting a lot as you cook, be careful that your heart doesn't explode.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-7.jpg\" alt=\"Amanda Hesser\" title=\"Amanda Hesser\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18419\">\u003c/a>\u003cbr>\n\u003cem>Amanda Hesser, author of The Essential New York Times Cookbook (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>Hapa Ramen was just one of the 11 restaurants who participated in Sunday's \u003ca href=\"http://sffoodwars.com/nyt/\">SF Food Wars: Ultimate Potluck Cocktail Brunch\u003c/a> edition with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/07/interview-with-amanda-hesser-the-essential-new-york-times-cookbook/\">Amanda Hesser\u003c/a>. The sold-out event was the official West coast launch party for \u003cem>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393061035/kqedorg-20\">The Essential New York Times Cookbook\u003c/a>\u003c/em>. Hesser spent six years cooking her way through the \u003cem>New York Times's\u003c/em> recipe archive, testing more than 1,400 recipes from across a 150-year period. For the potluck brunch, each local chef prepared a \u003ca href=\"http://www.flickr.com/photos/sffoodwars/5147208310/lightbox/\">dish\u003c/a> inspired by recipes from the cookbook. Here are a few highlights:\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/24/2010/11/2010_10_sffoodwars-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-5.jpg\" alt=\"Beet Tzatzkiki & Smoked Trout Lettuce Cups_Starbelly\" title=\"Beet Tzatzkiki & Smoked Trout Lettuce Cups_Starbelly\" width=\"500\" height=\"259\" class=\"alignnone size-full wp-image-18418\">\u003c/a>\u003cbr>\n\u003cem>Beet Tzatzkiki & Smoked Trout Lettuce Cups by Adam Timney, Starbelly (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>This impossibly pink \u003cstrong>Beet Tzatzkiki\u003c/strong> \u003cem>(page 89)\u003c/em> from \u003cstrong>Adam Timney\u003c/strong> at \u003ca href=\"http://starbellysf.com/\">Starbelly\u003c/a> was just what we needed on this rainy gray afternoon. Made with thick, creamy, Greek-style yogurt, the beet dip was sweet and tangy, and served with a spoonful of smoked trout and a little mint in a crispy lettuce cup. This was one light, refreshing, and well-balanced bite. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/eggs.jpg\" alt=\"Poached Eggs_Aziza\" title=\"Poached Eggs_Aziza\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-18421\">\u003c/a>\u003cbr>\n\u003cem>Poached Eggs by Mourad Lahlou & Louis Maldonado, Aziza (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> outdid itself with three solid dishes from \u003cstrong>Mourad Lahlou\u003c/strong>, \u003cstrong>Louis Maldonado\u003c/strong>, and \u003cstrong>Melissa Chou\u003c/strong>. Their take on \u003cstrong>Poached Eggs with Date-Chorizo Paste\u003c/strong> \u003cem>(page 636)\u003c/em> was beautifully presented in an eggshell. Composed of a soft-poached egg layered with a date-chorizo mixture and topped with some creamy crème fraiche foam, the flavors had the familiar feel of a hearty \u003cem>huevos rancheros\u003c/em> brunch even though the aesthetic was more refined. I especially loved the play between the spicy, meaty chorizo and the molasses-like pureed dates. Rather than accenting the dish with truffle oil, as recommended in the original recipe, the chefs bumped up the flavor with a pop of citrus zest in the filling and tied it all together with the soft, airy creaminess of the crème fraiche. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-1_marc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-1_marc.jpg\" alt=\"Joyce Goldstein's Pickled Salmon_Aziza\" title=\"Joyce Goldstein's Pickled Salmon_Aziza\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18416\">\u003c/a>\u003cbr>\n\u003cem>Joyce Goldstein's Pickled Salmon by Mourad Lahlou & Louis Maldonado, Aziza (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Joyce Goldstein's Pickled Salmon\u003c/strong> \u003cem>(page 404)\u003c/em> was presented in pretty hors d'oeuvre form with the pickled salmon served in a mousse-like consistency accompanied by delicately sliced cucumbers and pickled onions over dainty squares of pumpernickel. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-2_marc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sffoodwars-2_marc.jpg\" alt=\"Banana Cream Pie_Aziza\" title=\"Banana Cream Pie_Aziza\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18417\">\u003c/a>\u003cbr>\n\u003cem>Banana Cream Pie by Melissa Chou, Aziza (Photo Credit: \u003ca href=\"http://norecipes.com/\">Marc Matsumoto\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>I adored pastry chef \u003cstrong>Melissa Chou's\u003c/strong> sophisticated take on \u003cstrong>Banana Cream Pie\u003c/strong> \u003cem>(page 863)\u003c/em>. It started with a buttery, flaky pie crust round, topped with vanilla-specked cream, slices of banana, and a sprinkling of oatmeal crisp. A garnish of some dark chocolate and mocha cream was the perfect addition that graduated this dessert from finishing school. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Unlike other SF Food Wars, this event was a non-competitive tasting event so no one officially took home the crown. As far as I'm concerned though, after eating my way through these creative dishes, I'm the real winner.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Butternut Squash Soup with Gingerbread and Brown Butter",
"title": "Butternut Squash Soup with Gingerbread and Brown Butter",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18241\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter\u003c/em>\u003c/p>\n\u003cp>I recently revisited one of my favorite cozy neighborhood gems, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/23/firefly-restaurant-a-glowing-neighborhood-gem/\">Firefly\u003c/a>, and was just smitten with their \u003ca href=\"http://www.fireflyrestaurant.com/\">Fairy Tale Pumpkin Soup with Gingerbread Crouton, Golden Sage and Brown Butter\u003c/a>. The flavors were spot on. Roasted butternut squash pureed to a luxurious, velvety texture, seasoned with brown butter and caressed by warm sage notes. It reminded me right away of a soup I discovered awhile back in Thomas Keller's \u003cem>Bouchon\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Bouchon-Thomas-Keller/dp/1579652395/ref=sr_1_1?ie=UTF8&s=books&qid=1288762882&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/bouchon.jpg\" alt=\"Bouchon cookbook\" title=\"Bouchon cookbook\" width=\"500\" height=\"211\" class=\"alignnone size-full wp-image-18246\">\u003c/a>\u003cbr>\n\u003cem>BOUCHON by THOMAS KELLER (Artisan Books) Copyright 2004. (Photo Credit: Deborah Jones) \u003c/em>\u003c/p>\n\u003cp>TK's \u003ca href=\"http://lickmyspoon.com/butternut-squash-soup-with-brown-butter-sage-and-nutmeg-creme-fraiche/\">Butternut Squash Soup with Brown Butter, Sage and Nutmeg Crème Fraîche\u003c/a> had a similar weak-in-the-knees-good effect on me with its layers of rich, harmonious flavors and that ethereal silkiness. (I connected the dots when I learned that Keller influence wasn't incidental. Firefly's new chef, Henry Zamora, previously trained at the French Laundry.) \u003c/p>\n\u003cp>With hot soup and \u003cstrong>butternut squash\u003c/strong> season upon us, I was inspired to recreate Firefly's fanciful rendition with \u003cstrong>homemade gingerbread\u003c/strong>. The gingerbread \"crouton\" was less of a typical crunchy crouton and more of a deep, dark, sticky square of dense bread, so my first step was to find a great recipe for gingerbread. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-4.jpg\" alt=\"Black Sticky Gingerbread\" title=\"Black Sticky Gingerbread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18245\">\u003c/a>\u003cbr>\n\u003cem>Black Sticky Gingerbread\u003c/em>\u003c/p>\n\u003cp>I struck spicy sweet gold with Regan Daley's (\u003cem>In the Sweet Kitchen\u003c/em>) \u003ca href=\"http://www.101cookbooks.com/archives/000864.html\">Black Sticky Gingerbread\u003c/a> recipe. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-1.jpg\" alt=\"Ginger, cinnamon, cloves, allspice\" title=\"Ginger, cinnamon, cloves, allspice\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18243\">\u003c/a>\u003cbr>\n\u003cem>Ginger, cinnamon, cloves, allspice\u003c/em>\u003c/p>\n\u003cp>The fragrance of ginger, cinnamon, and cloves filled the house as the bread baked up, instantly elating my mood and prematurely transporting me to Christmas time and fireplaces.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-2.jpg\" alt=\"Grandma's Molasses\" title=\"Grandma's Molasses\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18244\">\u003c/a>\u003cbr>\n\u003cem>Grandma's Molasses\u003c/em>\u003c/p>\n\u003cp>Plus, the combination of dark unsulphered molasses, local sage honey, brown sugar, and plenty of butter resulted in just the kind of gingerbread I looking for. Tall, dark, and handsome (minus the tall…and ok, the handsome…but definitely deep, dark, and rich). I'm for sure tucking this recipe away for the holidays – little mini loaves would make a pretty homemade gift.\u003c/p>\n\u003cp>With the gingerbread under my belt, I turned to my tried and true recipe for butternut squash soup from \u003cem>Bouchon\u003c/em>. My one minor change: the gingerbread was so good I wanted it to shine on its own as the only accompaniment, so I omitted Keller's nutmeg-spiked crème fraiche and fried sage leaves garnish. I did, however, definitely keep in the finishing drizzle of \u003cstrong>brown butter\u003c/strong>. Giddy-up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-4.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18242\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Butternut Squash Soup with Gingerbread and Brown Butter\u003c/strong>\u003c/p>\n\u003cp>\u003cem>The soup portion of this recipe is excerpted from BOUCHON by THOMAS KELLER (Artisan Books). Copyright 2004. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOne 3- to 3 1/2-pound butternut squash\u003cbr>\n2 tablespoons canola oil\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n2 sage sprigs\u003cbr>\n1 cup thinly sliced (1/8 inch thick) leeks, white and light green parts only\u003cbr>\n1/2 cup thinly sliced (1/8 inch thick) carrots\u003cbr>\n1/2 cup thinly sliced (1/8 inch thick) shallots\u003cbr>\n1/2 cup thinly sliced (1/8 inch thick) onions\u003cbr>\n6 garlic cloves, peeled and smashed\u003cbr>\n2 tablespoons honey\u003cbr>\n6 cups Vegetable Stock, plus extra if necessary\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/bouquet-garni/\">Bouquet Garni\u003c/a>\u003cbr>\n4 tablespoons (2 ounces) unsalted butter\u003cbr>\n\u003ca href=\"http://www.101cookbooks.com/archives/000864.html\">Black Sticky Gingerbread\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the soup:\u003c/em>\u003c/strong>\u003cbr>\n1.\tPreheat the oven to 350°F. Line a small baking sheet with aluminum foil.\u003c/p>\n\u003cp>2.\tCut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard the seeds. Brush each half inside and out with about 1 1/2 teaspoons of the canola oil. Sprinkle the cavities with salt and pepper and tuck a sprig of sage into each. Place cut side down on the baking sheet and roast for about 1 hour, or until completely tender. \u003c/p>\n\u003cp>3.\tRemove the squash from the oven and set aside until cool enough to handle, then scoop out and reserve the flesh (discard the sage).\u003c/p>\n\u003cp>4.\tMeanwhile, using a paring knife or sharp vegetable peeler, peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into 1/2-inch pieces (these will be pureed, so don't be concerned if the pieces are irregularly shaped). (You should have approximately 4 cups diced squash.)\u003c/p>\n\u003cp>5.\tPut the remaining 1 tablespoon canola oil in a stockpot over medium-high heat, add the leeks, carrots, shallots, and onions, and cook, stirring often, for about 6 minutes. Add the diced squash, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bouquet garni, bring to a simmer, and cook for 10 to 15 minutes, or until the squash is tender. \u003c/p>\n\u003cp>6.\tAdd the roasted squash and simmer gently for about 30 minutes for the flavors to blend. Remove from the heat and discard the bouquet garni.\u003c/p>\n\u003cp>7.\tTransfer the soup to a blender, in batches, and puree. Strain the soup through a fine strainer into a bowl or other container, tapping the side of the strainer so the soup passes through. (\u003cem>Do not skip this step. Straining it is what gives this soup its incredible texture.\u003c/em>) Taste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>To complete:\u003c/em> \u003c/strong>\u003cbr>\n1.\tReheat the soup. If it is too thick, add a little more vegetable stock.\u003c/p>\n\u003cp>2.\tHeat a medium skillet over high heat. When it is very hot, add the butter and rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the foaming has subsided and the butter is a hazelnut brown, pour it into the pot of soup, reserving some to drizzle on top of the soup as a garnish. (Be careful not to leave the butter over the heat too long, as it can change from rich brown to black in seconds.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3.\tLadle the soup into serving bowls. Top each with a piece of gingerbread. Drizzle the remaining brown butter over the top of each bowl.\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/24/2010/11/2010_10_butternut-squash-soup-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18241\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter\u003c/em>\u003c/p>\n\u003cp>I recently revisited one of my favorite cozy neighborhood gems, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/23/firefly-restaurant-a-glowing-neighborhood-gem/\">Firefly\u003c/a>, and was just smitten with their \u003ca href=\"http://www.fireflyrestaurant.com/\">Fairy Tale Pumpkin Soup with Gingerbread Crouton, Golden Sage and Brown Butter\u003c/a>. The flavors were spot on. Roasted butternut squash pureed to a luxurious, velvety texture, seasoned with brown butter and caressed by warm sage notes. It reminded me right away of a soup I discovered awhile back in Thomas Keller's \u003cem>Bouchon\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Bouchon-Thomas-Keller/dp/1579652395/ref=sr_1_1?ie=UTF8&s=books&qid=1288762882&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/bouchon.jpg\" alt=\"Bouchon cookbook\" title=\"Bouchon cookbook\" width=\"500\" height=\"211\" class=\"alignnone size-full wp-image-18246\">\u003c/a>\u003cbr>\n\u003cem>BOUCHON by THOMAS KELLER (Artisan Books) Copyright 2004. (Photo Credit: Deborah Jones) \u003c/em>\u003c/p>\n\u003cp>TK's \u003ca href=\"http://lickmyspoon.com/butternut-squash-soup-with-brown-butter-sage-and-nutmeg-creme-fraiche/\">Butternut Squash Soup with Brown Butter, Sage and Nutmeg Crème Fraîche\u003c/a> had a similar weak-in-the-knees-good effect on me with its layers of rich, harmonious flavors and that ethereal silkiness. (I connected the dots when I learned that Keller influence wasn't incidental. Firefly's new chef, Henry Zamora, previously trained at the French Laundry.) \u003c/p>\n\u003cp>With hot soup and \u003cstrong>butternut squash\u003c/strong> season upon us, I was inspired to recreate Firefly's fanciful rendition with \u003cstrong>homemade gingerbread\u003c/strong>. The gingerbread \"crouton\" was less of a typical crunchy crouton and more of a deep, dark, sticky square of dense bread, so my first step was to find a great recipe for gingerbread. \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/24/2010/11/2010_10_gingerbread_resize-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-4.jpg\" alt=\"Black Sticky Gingerbread\" title=\"Black Sticky Gingerbread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18245\">\u003c/a>\u003cbr>\n\u003cem>Black Sticky Gingerbread\u003c/em>\u003c/p>\n\u003cp>I struck spicy sweet gold with Regan Daley's (\u003cem>In the Sweet Kitchen\u003c/em>) \u003ca href=\"http://www.101cookbooks.com/archives/000864.html\">Black Sticky Gingerbread\u003c/a> recipe. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-1.jpg\" alt=\"Ginger, cinnamon, cloves, allspice\" title=\"Ginger, cinnamon, cloves, allspice\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18243\">\u003c/a>\u003cbr>\n\u003cem>Ginger, cinnamon, cloves, allspice\u003c/em>\u003c/p>\n\u003cp>The fragrance of ginger, cinnamon, and cloves filled the house as the bread baked up, instantly elating my mood and prematurely transporting me to Christmas time and fireplaces.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_gingerbread_resize-2.jpg\" alt=\"Grandma's Molasses\" title=\"Grandma's Molasses\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18244\">\u003c/a>\u003cbr>\n\u003cem>Grandma's Molasses\u003c/em>\u003c/p>\n\u003cp>Plus, the combination of dark unsulphered molasses, local sage honey, brown sugar, and plenty of butter resulted in just the kind of gingerbread I looking for. Tall, dark, and handsome (minus the tall…and ok, the handsome…but definitely deep, dark, and rich). I'm for sure tucking this recipe away for the holidays – little mini loaves would make a pretty homemade gift.\u003c/p>\n\u003cp>With the gingerbread under my belt, I turned to my tried and true recipe for butternut squash soup from \u003cem>Bouchon\u003c/em>. My one minor change: the gingerbread was so good I wanted it to shine on its own as the only accompaniment, so I omitted Keller's nutmeg-spiked crème fraiche and fried sage leaves garnish. I did, however, definitely keep in the finishing drizzle of \u003cstrong>brown butter\u003c/strong>. Giddy-up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-4.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18242\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Butternut Squash Soup with Gingerbread and Brown Butter\u003c/strong>\u003c/p>\n\u003cp>\u003cem>The soup portion of this recipe is excerpted from BOUCHON by THOMAS KELLER (Artisan Books). Copyright 2004. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOne 3- to 3 1/2-pound butternut squash\u003cbr>\n2 tablespoons canola oil\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n2 sage sprigs\u003cbr>\n1 cup thinly sliced (1/8 inch thick) leeks, white and light green parts only\u003cbr>\n1/2 cup thinly sliced (1/8 inch thick) carrots\u003cbr>\n1/2 cup thinly sliced (1/8 inch thick) shallots\u003cbr>\n1/2 cup thinly sliced (1/8 inch thick) onions\u003cbr>\n6 garlic cloves, peeled and smashed\u003cbr>\n2 tablespoons honey\u003cbr>\n6 cups Vegetable Stock, plus extra if necessary\u003cbr>\n\u003ca href=\"http://lickmyspoon.com/bouquet-garni/\">Bouquet Garni\u003c/a>\u003cbr>\n4 tablespoons (2 ounces) unsalted butter\u003cbr>\n\u003ca href=\"http://www.101cookbooks.com/archives/000864.html\">Black Sticky Gingerbread\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the soup:\u003c/em>\u003c/strong>\u003cbr>\n1.\tPreheat the oven to 350°F. Line a small baking sheet with aluminum foil.\u003c/p>\n\u003cp>2.\tCut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard the seeds. Brush each half inside and out with about 1 1/2 teaspoons of the canola oil. Sprinkle the cavities with salt and pepper and tuck a sprig of sage into each. Place cut side down on the baking sheet and roast for about 1 hour, or until completely tender. \u003c/p>\n\u003cp>3.\tRemove the squash from the oven and set aside until cool enough to handle, then scoop out and reserve the flesh (discard the sage).\u003c/p>\n\u003cp>4.\tMeanwhile, using a paring knife or sharp vegetable peeler, peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into 1/2-inch pieces (these will be pureed, so don't be concerned if the pieces are irregularly shaped). (You should have approximately 4 cups diced squash.)\u003c/p>\n\u003cp>5.\tPut the remaining 1 tablespoon canola oil in a stockpot over medium-high heat, add the leeks, carrots, shallots, and onions, and cook, stirring often, for about 6 minutes. Add the diced squash, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bouquet garni, bring to a simmer, and cook for 10 to 15 minutes, or until the squash is tender. \u003c/p>\n\u003cp>6.\tAdd the roasted squash and simmer gently for about 30 minutes for the flavors to blend. Remove from the heat and discard the bouquet garni.\u003c/p>\n\u003cp>7.\tTransfer the soup to a blender, in batches, and puree. Strain the soup through a fine strainer into a bowl or other container, tapping the side of the strainer so the soup passes through. (\u003cem>Do not skip this step. Straining it is what gives this soup its incredible texture.\u003c/em>) Taste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>To complete:\u003c/em> \u003c/strong>\u003cbr>\n1.\tReheat the soup. If it is too thick, add a little more vegetable stock.\u003c/p>\n\u003cp>2.\tHeat a medium skillet over high heat. When it is very hot, add the butter and rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the foaming has subsided and the butter is a hazelnut brown, pour it into the pot of soup, reserving some to drizzle on top of the soup as a garnish. (Be careful not to leave the butter over the heat too long, as it can change from rich brown to black in seconds.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3.\tLadle the soup into serving bowls. Top each with a piece of gingerbread. Drizzle the remaining brown butter over the top of each bowl.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Stain Removal and Other Weird Vampire Facts ",
"title": "Stain Removal and Other Weird Vampire Facts ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bloodybottle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bloodybottle.jpg\" alt=\"bloodybottle\" title=\"bloodybottle\" width=\"248\" height=\"500\" class=\"alignleft size-full wp-image-17620\">\u003c/a>Twilight, True Blood, and Vampire Diaries are just three of the newest examples of how vampires refuse to go dustily into that good night. And they're also why I found myself researching and writing \u003ca href=\"http://www.amazon.com/SMARTS-3105-Vampire-Smarts-Game/dp/1554840988\">VampireSmarts\u003c/a> (\"The Question & Answer Game that makes learning about Vampires before dating them easy & fun!\") and digging up some of the wildest information about vampires a few years ago.\u003c/p>\n\u003cp>While sticking to an all black wardrobe might be the easiest way to hide unsightly red stains, vampires cannot live in black alone. If you do happen to spill any of your liquid refreshment on your clothes, here are some handy tips on how to deal with the blotches.\u003c/p>\n\u003cp>\u003cstrong>Pomegranate or Cranberry Juice\u003c/strong>\u003c/p>\n\u003cp>First, saturate the stain with cool water. Next, combine 1 quart cool water, 1 tablespoon of white vinegar, and 1/2 teaspoon liquid detergent.\u003c/p>\n\u003cp>Let the garment (cape, velvet doublet, silk ascot, etc.) soak in the solution for 15 minutes before sluicing out with water. If the stain isn't exorcised, dab at it with rubbing alcohol and rinse again. Finally, put the garment through the laundry using cold water only.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Red Wine\u003c/strong>\u003c/p>\n\u003cp>Hands down, the best way to deal with any wine stain is by spraying it with \u003ca href=\"http://www.evergreenlabs.com/\">Wine Away\u003c/a>, a miracle product.\u003c/p>\n\u003cp>\u003cstrong>Tomato Juice\u003c/strong>\u003c/p>\n\u003cp>Immediately attack the stain with cold water and a sponge and then rub it with a wedge of lemon. Finally, douse the area with water, squeeze out as much liquid as possible, and spread the garment out to dry. \u003c/p>\n\u003cp>\u003cstrong>Blood\u003c/strong>\u003c/p>\n\u003cp>Okay, if you must have blood or just happened to slice open your finger while cutting open a fresh pomegranate, here's a particularly savory way to deal with any resulting stain.\u003c/p>\n\u003cp>Rub the affected area with a paste made out of powdered meat tenderizer and water. Let the paste interact with the stain for about 30 minutes. Rinse out the garment in a solution of 2 quarts cold water and 1 teaspoon ammonia. Rinse again with just cold water and lay the garment out in the sun to dry. (To avoid any ashes-to-ashes action, ask a friend or family member to tag in for this last step.)\u003c/p>\n\u003cp>\u003cstrong>Vampire Fruit\u003c/strong>\u003c/p>\n\u003cp>Did you know your fruit carried vampiric properties? According to Romany folklore watermelons and pumpkins that weren't consumed after ten days would develop streaks of blood on their surface. If that's not bizarre enough, these same fruits would also become \"noisy\" and \"annoying\" around the house. \u003c/p>\n\u003cp>Tip: eat your fruits before they go bad. (Har, har, har.)\u003c/p>\n\u003cp>Admittedly, the following facts have nothing to do with food, but I just had to share them. You'll thank me later.\u003c/p>\n\u003cp>\u003cstrong>Crazy Ass Twins\u003c/strong>\u003c/p>\n\u003cp>If you can find a set of brother and sister twins who were born on a Saturday, you might have a chance at using them to fight off a vampire. Wait -- don't get too excited yet. What cinches the deal is if said twins happen to make a habit of wearing their unmentionables inside out. Exactly. \u003c/p>\n\u003cp>Apparently, Romany folklore -- gotta love folklore when doing vampire research -- recounts that the mere glimpse of such a duo would send a vampire screaming for cover. Well, wouldn't you do the same?\u003c/p>\n\u003cp>\u003cstrong>Sockholm Syndrome\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reputedly, vampires are curiously attached to their socks, which probably explains why they prefer not to use a dryer. Since they are also afraid of water, one way of ridding yourself of a troublesome bloodsucker is to take his left sock (no idea why it must be the left one), fill it with rocks taken from the vamp's grave, and toss it in running water. The hapless vampire will wander around, desperately searching for his sock, fall into the water, and accidentally drown himself.\u003c/p>\n\n",
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"excerpt": "While sticking to an all black wardrobe might be the easiest way to hide unsightly red stains, vampires cannot live in black alone. If you do happen to spill any of your liquid refreshment on your clothes, here are some handy tips on how to deal with the blotches.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bloodybottle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bloodybottle.jpg\" alt=\"bloodybottle\" title=\"bloodybottle\" width=\"248\" height=\"500\" class=\"alignleft size-full wp-image-17620\">\u003c/a>Twilight, True Blood, and Vampire Diaries are just three of the newest examples of how vampires refuse to go dustily into that good night. And they're also why I found myself researching and writing \u003ca href=\"http://www.amazon.com/SMARTS-3105-Vampire-Smarts-Game/dp/1554840988\">VampireSmarts\u003c/a> (\"The Question & Answer Game that makes learning about Vampires before dating them easy & fun!\") and digging up some of the wildest information about vampires a few years ago.\u003c/p>\n\u003cp>While sticking to an all black wardrobe might be the easiest way to hide unsightly red stains, vampires cannot live in black alone. If you do happen to spill any of your liquid refreshment on your clothes, here are some handy tips on how to deal with the blotches.\u003c/p>\n\u003cp>\u003cstrong>Pomegranate or Cranberry Juice\u003c/strong>\u003c/p>\n\u003cp>First, saturate the stain with cool water. Next, combine 1 quart cool water, 1 tablespoon of white vinegar, and 1/2 teaspoon liquid detergent.\u003c/p>\n\u003cp>Let the garment (cape, velvet doublet, silk ascot, etc.) soak in the solution for 15 minutes before sluicing out with water. If the stain isn't exorcised, dab at it with rubbing alcohol and rinse again. Finally, put the garment through the laundry using cold water only.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Red Wine\u003c/strong>\u003c/p>\n\u003cp>Hands down, the best way to deal with any wine stain is by spraying it with \u003ca href=\"http://www.evergreenlabs.com/\">Wine Away\u003c/a>, a miracle product.\u003c/p>\n\u003cp>\u003cstrong>Tomato Juice\u003c/strong>\u003c/p>\n\u003cp>Immediately attack the stain with cold water and a sponge and then rub it with a wedge of lemon. Finally, douse the area with water, squeeze out as much liquid as possible, and spread the garment out to dry. \u003c/p>\n\u003cp>\u003cstrong>Blood\u003c/strong>\u003c/p>\n\u003cp>Okay, if you must have blood or just happened to slice open your finger while cutting open a fresh pomegranate, here's a particularly savory way to deal with any resulting stain.\u003c/p>\n\u003cp>Rub the affected area with a paste made out of powdered meat tenderizer and water. Let the paste interact with the stain for about 30 minutes. Rinse out the garment in a solution of 2 quarts cold water and 1 teaspoon ammonia. Rinse again with just cold water and lay the garment out in the sun to dry. (To avoid any ashes-to-ashes action, ask a friend or family member to tag in for this last step.)\u003c/p>\n\u003cp>\u003cstrong>Vampire Fruit\u003c/strong>\u003c/p>\n\u003cp>Did you know your fruit carried vampiric properties? According to Romany folklore watermelons and pumpkins that weren't consumed after ten days would develop streaks of blood on their surface. If that's not bizarre enough, these same fruits would also become \"noisy\" and \"annoying\" around the house. \u003c/p>\n\u003cp>Tip: eat your fruits before they go bad. (Har, har, har.)\u003c/p>\n\u003cp>Admittedly, the following facts have nothing to do with food, but I just had to share them. You'll thank me later.\u003c/p>\n\u003cp>\u003cstrong>Crazy Ass Twins\u003c/strong>\u003c/p>\n\u003cp>If you can find a set of brother and sister twins who were born on a Saturday, you might have a chance at using them to fight off a vampire. Wait -- don't get too excited yet. What cinches the deal is if said twins happen to make a habit of wearing their unmentionables inside out. Exactly. \u003c/p>\n\u003cp>Apparently, Romany folklore -- gotta love folklore when doing vampire research -- recounts that the mere glimpse of such a duo would send a vampire screaming for cover. Well, wouldn't you do the same?\u003c/p>\n\u003cp>\u003cstrong>Sockholm Syndrome\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reputedly, vampires are curiously attached to their socks, which probably explains why they prefer not to use a dryer. Since they are also afraid of water, one way of ridding yourself of a troublesome bloodsucker is to take his left sock (no idea why it must be the left one), fill it with rocks taken from the vamp's grave, and toss it in running water. The hapless vampire will wander around, desperately searching for his sock, fall into the water, and accidentally drown himself.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Light and Airy Butternut Squash Gnocchi",
"title": "Light and Airy Butternut Squash Gnocchi",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/gnocchi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/gnocchi.jpg\" alt=\"gnocchi\" title=\"gnocchi\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18050\">\u003c/a>\u003c/p>\n\u003cp>I used to think gnocchi was difficult to make. After numerous attempts, it seemed almost impossible to achieve the light and delicate texture I desired. I tried using both potatoes and butternut squash, but the results were always disappointing: heavy and dense dumplings instead of the tender pillows I craved.\u003c/p>\n\u003cp>After doing a little research, I discovered \u003ca href=\"http://wondertime.go.com/life-at-home/article/recipes-by-lidia-bastianich_2.html\">Lydia Bastianich's potato gnocchi recipe\u003c/a> with these wonderful words of advice: \"…keep it light; the more you work the dough, the more flour you'll need, and you don't want to incorporate too much or the gnocchi will be heavy and dry.\" Eureka! I had always thought making gnocchi was like making pasta dough, but after reading Lydia's instructions, realized my attempts were misguided. Trying to attain a pasta texture, I always added too much flour and overworked my dough. \u003c/p>\n\u003cp>I stashed this sage advice in a little storeroom in my brain: something to be used later when gnocchi was on the menu. That day arrived last weekend when it was rainy and cold outside and I had a butternut squash sitting on my counter waiting to be used.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/roasting-the-squash.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/roasting-the-squash.jpg\" alt=\"roasting the squash\" title=\"roasting the squash\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18051\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You see, I like to make my gnocchi using squash instead of potatoes. Although potato gnocchi is fantastic, squash's natural sweetness is incredibly appealing when paired with a browned butter sauce, and the texture is perfect for gnocchi.\u003c/p>\n\u003cp>After roasting my squash with some olive oil, sea salt and freshly cracked pepper, I was ready to go. I put the squash through a ricer and then gently mixed in the remaining ingredients. The texture seemed far too mushy to handle, but I really wanted to follow Lydia's advice, so I refrained from adding more flour. With a pot of boiling salted water by my side, I gently cut off pieces of the dough, carefully setting each batch on top of some flour I had scattered on my counter top, being careful not to use too much. \u003c/p>\n\u003cp>I set to work making long snakes of gnocchi dough that I then cut into 1/2-inch pieces. After shaping each one, I carefully set the lot in my hot water and watched as they cooked in the simmering pot. Although I was afraid the gnocchi would fall apart, they instead formed into beautiful little mounds. When cooked through, I set my dumplings in a pan of browned butter with herbs.\u003c/p>\n\u003cp>My gnocchi was light and airy yet retained a stable consistency. The squash flavor was sweet but subtle and paired beautifully with the brown butter and herb sauce. My husband claimed them to be the best gnocchi I’d ever made. Thank you, Lydia!\u003c/p>\n\u003cp>\u003cstrong>Butternut Squash Gnocchi in Brown Butter Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for four people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 medium or 2/3 1 large butternut squash\u003cbr>\n2 cups flour\u003cbr>\n1 egg scrambled in a bowl\u003cbr>\nOlive oil (enough to drizzle onto squash when baking)\u003cbr>\nSalt and pepper to taste\u003cbr>\nBrown Butter Sauce (recipe below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Baking the Squash\u003c/strong>\u003c/p>\n\u003cp>1.\tPreheat oven to 350 degrees.\u003cbr>\n2.\tPeel squash. Cut in half and then seed. Slice into ¼-inch pieces.\u003cbr>\n3.\tDrizzle a large pan or baking dish with olive oil and then set the squash on top. Drizzle on more olive oil and then sprinkle on salt and pepper.\u003cbr>\n4.\tSet baking dish in oven and bake for 20-25 minutes or until squash in cooked through (fork tender).\u003c/p>\n\u003cp>\u003cstrong>Making the Gnocchi Dough\u003c/strong>\u003c/p>\n\u003cp>1.\tFill a large pasta pot with water and bring to a boil. Add 1 heaping tablespoon with salt and add. Simmer until ready for use.\u003cbr>\n2.\tCool squash and then put through a ricer. If you don't have one you can finely squash with a fork.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/ricing-the-squash.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/ricing-the-squash.jpg\" alt=\"\" title=\"ricing the squash\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18052\">\u003c/a>\u003c/p>\n\u003cp>3.\tPlace riced squash in a large bowl and add the egg and flour. Sprinkle in a dash of salt and add a few grinds of pepper.\u003cbr>\n4.\tGently mix ingredients with a fork until just mixed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/gnocchi-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/gnocchi-dough.jpg\" alt=\"gnocchi dough\" title=\"gnocchi dough\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18053\">\u003c/a>\u003c/p>\n\u003cp>5.\tPlace about a ½ cup of flour on a solid surface (such as a large cutting board or counter top), quarter the dough, and set one piece on the flour. Shape into a snake and then cut into 1/2-inch pieces. Gently flick each piece with the tongs of a fork to shape and set aside on a floured dish. Repeat until all gnocchi are made.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/shaping-the-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/shaping-the-dough.jpg\" alt=\"shaping the dough\" title=\"shaping the dough\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18054\">\u003c/a>\u003c/p>\n\u003cp>6.\tPlace gnocchi in the pot of boiling water and cook for 2-3 minutes or until plump and floating at the top of the water. Be sure to mix the gnocchi in the water after adding as they have a tendency to sink.\u003cbr>\n7.\tPlace cooked gnocchi into your pan of brown butter sauce (recipe below) and cook on medium high for one minute. Serve with grated Parmesan cheese.\u003c/p>\n\u003cp>\u003cstrong>Brown Butter Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for one batch gnocchi\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>½ stick butter\u003c/p>\n\u003cp>1/8 cup chopped fresh herbs (Sage is wonderful, but you can also use Italian parsley, oregano, or basil)\u003c/p>\n\u003cp>¼ cup toasted walnuts (optional)\u003c/p>\n\u003cp>salt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tHeat the butter in a large heavy skillet over medium heat.\u003cbr>\n2.\tIf using walnuts, add and brown now. Add in the herbs along with a dash of salt and pepper.\u003cbr>\n3.\tTurn off the heat until ready for use. When gnocchi is ready, heat pan to medium again and then sauté dumplings in the butter sauce for one minute.\u003c/p>\n\n",
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"excerpt": "I used to think gnocchi was difficult to make. After numerous attempts, it seemed almost impossible to achieve the light and delicate texture I desired. I tried using both potatoes and butternut squash, but the results were always disappointing: heavy and dense dumplings instead of the tender pillows I craved.",
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"description": "I used to think gnocchi was difficult to make. After numerous attempts, it seemed almost impossible to achieve the light and delicate texture I desired. I tried using both potatoes and butternut squash, but the results were always disappointing: heavy and dense dumplings instead of the tender pillows I craved.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/gnocchi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/gnocchi.jpg\" alt=\"gnocchi\" title=\"gnocchi\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18050\">\u003c/a>\u003c/p>\n\u003cp>I used to think gnocchi was difficult to make. After numerous attempts, it seemed almost impossible to achieve the light and delicate texture I desired. I tried using both potatoes and butternut squash, but the results were always disappointing: heavy and dense dumplings instead of the tender pillows I craved.\u003c/p>\n\u003cp>After doing a little research, I discovered \u003ca href=\"http://wondertime.go.com/life-at-home/article/recipes-by-lidia-bastianich_2.html\">Lydia Bastianich's potato gnocchi recipe\u003c/a> with these wonderful words of advice: \"…keep it light; the more you work the dough, the more flour you'll need, and you don't want to incorporate too much or the gnocchi will be heavy and dry.\" Eureka! I had always thought making gnocchi was like making pasta dough, but after reading Lydia's instructions, realized my attempts were misguided. Trying to attain a pasta texture, I always added too much flour and overworked my dough. \u003c/p>\n\u003cp>I stashed this sage advice in a little storeroom in my brain: something to be used later when gnocchi was on the menu. That day arrived last weekend when it was rainy and cold outside and I had a butternut squash sitting on my counter waiting to be used.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/roasting-the-squash.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/roasting-the-squash.jpg\" alt=\"roasting the squash\" title=\"roasting the squash\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18051\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You see, I like to make my gnocchi using squash instead of potatoes. Although potato gnocchi is fantastic, squash's natural sweetness is incredibly appealing when paired with a browned butter sauce, and the texture is perfect for gnocchi.\u003c/p>\n\u003cp>After roasting my squash with some olive oil, sea salt and freshly cracked pepper, I was ready to go. I put the squash through a ricer and then gently mixed in the remaining ingredients. The texture seemed far too mushy to handle, but I really wanted to follow Lydia's advice, so I refrained from adding more flour. With a pot of boiling salted water by my side, I gently cut off pieces of the dough, carefully setting each batch on top of some flour I had scattered on my counter top, being careful not to use too much. \u003c/p>\n\u003cp>I set to work making long snakes of gnocchi dough that I then cut into 1/2-inch pieces. After shaping each one, I carefully set the lot in my hot water and watched as they cooked in the simmering pot. Although I was afraid the gnocchi would fall apart, they instead formed into beautiful little mounds. When cooked through, I set my dumplings in a pan of browned butter with herbs.\u003c/p>\n\u003cp>My gnocchi was light and airy yet retained a stable consistency. The squash flavor was sweet but subtle and paired beautifully with the brown butter and herb sauce. My husband claimed them to be the best gnocchi I’d ever made. Thank you, Lydia!\u003c/p>\n\u003cp>\u003cstrong>Butternut Squash Gnocchi in Brown Butter Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for four people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 medium or 2/3 1 large butternut squash\u003cbr>\n2 cups flour\u003cbr>\n1 egg scrambled in a bowl\u003cbr>\nOlive oil (enough to drizzle onto squash when baking)\u003cbr>\nSalt and pepper to taste\u003cbr>\nBrown Butter Sauce (recipe below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Baking the Squash\u003c/strong>\u003c/p>\n\u003cp>1.\tPreheat oven to 350 degrees.\u003cbr>\n2.\tPeel squash. Cut in half and then seed. Slice into ¼-inch pieces.\u003cbr>\n3.\tDrizzle a large pan or baking dish with olive oil and then set the squash on top. Drizzle on more olive oil and then sprinkle on salt and pepper.\u003cbr>\n4.\tSet baking dish in oven and bake for 20-25 minutes or until squash in cooked through (fork tender).\u003c/p>\n\u003cp>\u003cstrong>Making the Gnocchi Dough\u003c/strong>\u003c/p>\n\u003cp>1.\tFill a large pasta pot with water and bring to a boil. Add 1 heaping tablespoon with salt and add. Simmer until ready for use.\u003cbr>\n2.\tCool squash and then put through a ricer. If you don't have one you can finely squash with a fork.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/ricing-the-squash.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/ricing-the-squash.jpg\" alt=\"\" title=\"ricing the squash\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18052\">\u003c/a>\u003c/p>\n\u003cp>3.\tPlace riced squash in a large bowl and add the egg and flour. Sprinkle in a dash of salt and add a few grinds of pepper.\u003cbr>\n4.\tGently mix ingredients with a fork until just mixed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/gnocchi-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/gnocchi-dough.jpg\" alt=\"gnocchi dough\" title=\"gnocchi dough\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18053\">\u003c/a>\u003c/p>\n\u003cp>5.\tPlace about a ½ cup of flour on a solid surface (such as a large cutting board or counter top), quarter the dough, and set one piece on the flour. Shape into a snake and then cut into 1/2-inch pieces. Gently flick each piece with the tongs of a fork to shape and set aside on a floured dish. Repeat until all gnocchi are made.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/shaping-the-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/shaping-the-dough.jpg\" alt=\"shaping the dough\" title=\"shaping the dough\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18054\">\u003c/a>\u003c/p>\n\u003cp>6.\tPlace gnocchi in the pot of boiling water and cook for 2-3 minutes or until plump and floating at the top of the water. Be sure to mix the gnocchi in the water after adding as they have a tendency to sink.\u003cbr>\n7.\tPlace cooked gnocchi into your pan of brown butter sauce (recipe below) and cook on medium high for one minute. Serve with grated Parmesan cheese.\u003c/p>\n\u003cp>\u003cstrong>Brown Butter Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for one batch gnocchi\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>½ stick butter\u003c/p>\n\u003cp>1/8 cup chopped fresh herbs (Sage is wonderful, but you can also use Italian parsley, oregano, or basil)\u003c/p>\n\u003cp>¼ cup toasted walnuts (optional)\u003c/p>\n\u003cp>salt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tHeat the butter in a large heavy skillet over medium heat.\u003cbr>\n2.\tIf using walnuts, add and brown now. Add in the herbs along with a dash of salt and pepper.\u003cbr>\n3.\tTurn off the heat until ready for use. When gnocchi is ready, heat pan to medium again and then sauté dumplings in the butter sauce for one minute.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
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"meta": {
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"hidden-brain": {
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"airtime": "SUN 7pm-8pm",
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
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},
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"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
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"link": "/radio/program/morning-edition"
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
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},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
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},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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"rss": "https://feeds.npr.org/510289/podcast.xml"
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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