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"bio": "Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.",
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"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
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"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
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"disqusTitle": "Try A Do-It-Yourself Mother's Day",
"title": "Try A Do-It-Yourself Mother's Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61637\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mompopcorn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mompopcorn-1024x681.jpg\" alt=\"Mom's Posh Porcini Popcorn stashed behind the cookbooks. Photo: T. Susan Chang for NPR\" width=\"1024\" height=\"681\" class=\"size-large wp-image-61637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mom's Posh Porcini Popcorn stashed behind the cookbooks. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/10593559/t-susan-chang\">T. Susan Chang\u003c/a>, \u003ca href=\"http://www.npr.org/2013/05/07/181984272/try-a-do-it-yourself-mothers-day\">Kitchen Window\u003c/a>, NPR Food\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#pecans\">Slow-Roasted Butter Pecans\u003c/a>, \u003ca href=\"#candy\">Matzo Candy With Caramel, Chocolate And Halvah\u003c/a>, \u003ca href=\"#fool\">Rhubarb-Ginger Fool\u003c/a>, \u003ca href=\"#popcorn\">Posh Porcini Popcorn\u003c/a> and \u003ca href=\"#sandwich\">Curried Egg Salad Sandwich\u003c/a>\u003c/p>\n\u003cp>My mother didn't plant a great many spring bulbs. But over by the pachysandra patch, there was a single lovely pink tulip, and I kept my eye on it for two weeks before Mother's Day. When that Sunday morning arrived, I rushed out, snipped it and ran inside to where she lay sleeping to present it to her. \"Did you pick that outside?\" she inquired, her expression shifting from sleepy surprise to something more complicated. I nodded proudly. \"Oh ... thank you, sweetie.\"\u003c/p>\n\u003cp>Today, some 40 years later, I can read that image of my mother's face like a book — chagrin for the flower-picking (she would rather have enjoyed it in the spot where she'd planted it), affection for her impetuous daughter and perhaps a bit of resignation. For it is traditionally the lot of mothers to receive, on their special day, clumsy, heartfelt versions of the domestic miracles they themselves pull off so adeptly the rest of the year.\u003c/p>\n\u003cp>Much has changed for mothers in the decades since. So many of us work that a day free of housekeeping chores really seems more like a right than a privilege. And being taken out for brunch is maybe a mixed blessing when what you really want is to sleep in. So I'd like to make a subversive sort of argument — for us moms to take charge, at least in part, of our own Mother's Day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rather than passively waiting around for somebody to think of and give you a treat, why not make one of your favorites for yourself? Something you can snack on all week when no one's around. Or, better yet, something you don't have to share. Flowers are nice, perfume is nice, but what really makes me feel special is having a stash of slow-roasted butter pecans that \u003cem>nobody else knows about\u003c/em>.\u003c/p>\n\u003cp>Some of us like it savory; some of us like sweet. Maybe we pack snacks every day for our kids, or we get dinner on the table every night, or we bring a Tupperware to microwave in the office. The point is that we rarely take the time to make a treat for ourselves. Little salty snacks like nuts and popcorn are satisfying, and really not all that bad for you. Custardy individual-sized sweets are irresistible, as are brittle sweets that go crunch. You could make \u003ca href=\"http://www.npr.org/2012/07/17/156918881/just-add-water-the-miracle-of-seaweed\">spicy seaweed\u003c/a> or \u003ca href=\"http://www.npr.org/2011/03/21/18183909/say-it-with-chocolate-bread\">chocolate bread\u003c/a> or \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=7229979\">candied orange peel\u003c/a> or \u003ca href=\"http://www.npr.org/2011/02/02/5169592/new-years-promises-wrapped-in-gold\">dumplings\u003c/a> or \u003ca href=\"http://www.npr.org/2011/03/30/134953739/the-other-half-of-the-egg\">macaroons\u003c/a>. Really, there are no rules to what makes a good secret stash food for Mother's Day, as long as you like it and you have the time and energy to make it.\u003c/p>\n\u003cp>Where can you hide your treats? Well, the obvious place is at work, if you work outside the home. If you're at home, seek out the places nobody else seems to know about — like the file cabinet that allows you to produce a months-old receipt from Target when you have to return a nonfunctioning toaster. Or the place where your daughter keeps her chorus folder, or where the button batteries are kept. Store them high (unless your spouse is 6 foot 3) or store them low. The idea is to keep them \u003cem>away from eye level\u003c/em>.\u003c/p>\n\u003cp>Does this seem small-spirited? Somehow calculating? Then I suppose I should admit that deep down, I'm just as sentimental as anybody. When it comes right down to it, the sight of my children growing tall and strong and the sheltering embrace of my husband's arms are all I really ask for as a mother and a wife. And in then end, I will probably end up sharing my treats anyhow.\u003c/p>\n\u003cp>But when everyone's away or asleep and a mom's left, once again, with her cares and dreams and never-ending lists, it doesn't hurt to have a little something set aside. It's a reminder that, even then, when Mom's the last thing on everybody's mind, there's still one other person who cares enough to make you smile: \u003cem>you\u003c/em>.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pecans\">\u003c/a>Recipe: Slow-Roasted Butter Pecans\u003c/h3>\n\u003cp>\u003cem>These are a Southern specialty I first learned to make from Damon Lee Fowler's \u003c/em>The Savannah Cookbook\u003cem> (Gibbs Smith, 2008). The long, slow roasting brings out delicate, coffeelike undertones in the pecans. In the unlikely event that there are any left after you're done snacking, you can mix them into or scatter them atop ice cream.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_61636\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mompecans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mompecans.jpg\" alt=\"Slow-Roasted Butter Pecans. Photo: T. Susan Chang for NPR\" width=\"750\" height=\"500\" class=\"size-full wp-image-61636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-Roasted Butter Pecans. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound shelled whole pecans\u003cbr>\n2 tablespoons unsalted butter\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat the oven to 200 degrees. Line a 9-by-13 pan with foil and place the pecans in it, shaking to level them. Cut the butter into 8 small chunks and scatter it over the pecans.\u003c/p>\n\u003cp>Roast the pecans in the center of the oven for 1 hour, tossing them well every 15 minutes (it's particularly important after the first 15 minutes, when the butter has first melted). The pecans continue to cook after they come out of the oven, so don't let them get too dark. To test them for doneness, cool a pecan slightly and break it in half. The center should be a delicate but distinct beige.\u003c/p>\n\u003cp>While the pecans are hot, salt them generously and toss until they are well-coated. Devour them immediately, wait until they're cool, or store them (cooled) in an airtight container.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"candy\">\u003c/a>Recipe: Matzo Candy With Caramel, Chocolate And Halvah\u003c/h3>\n\u003cp>\u003cem>This is adapted from Susan Feniger's \u003c/em>Street Food\u003cem> (Clarkson Potter, 2012). I like to use lightly salted matzo, which gives you a little bit of that salted-caramel effect. You can get halvah at most Middle Eastern groceries. You can break up the finished candy into very small, decorous pieces if you are concerned about gorging yourself. I have to warn you that it is terribly addictive.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_61634\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/momcandy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/momcandy.jpg\" alt=\"Matzo Candy With Caramel, Chocolate And Halvah. Photo: T. Susan Chang for NPR\" width=\"667\" height=\"500\" class=\"size-full wp-image-61634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matzo Candy With Caramel, Chocolate And Halvah. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 11 matzo candies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOlive oil for spraying or filming\u003cbr>\n1 (11-ounce) box matzo crackers (11 crackers)\u003cbr>\n1/2 cup (1 stick) unsalted butter\u003cbr>\n1 cup packed dark brown sugar\u003cbr>\n1/4 cup light corn syrup\u003cbr>\n3/4 teaspoon kosher salt\u003cbr>\n1/4 teaspoon baking soda\u003cbr>\n3/4 pound semisweet chocolate, roughly chopped\u003cbr>\n1/4 pound (1 cup) halvah, crumbled\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nSet the oven to 300 degrees. Spray 3 baking sheets with olive oil spray, or spread a small quantity of oil over the sheets with a basting brush. (You can line the sheets with foil if you don't wish to scrub them so much later.) Lay the matzo out in a single layer on the prepared baking sheets.\u003c/p>\n\u003cp>Put the butter, brown sugar, corn syrup and salt in a small saucepan set over low heat. Cook, stirring occasionally, for 3 to 4 minutes, until the butter melts. Raise the heat to medium and cook until the mixture is bubbling rapidly, 3 minutes. Add the baking soda, turn off the heat and stir. The caramel mixture will be thick and bubbly.\u003c/p>\n\u003cp>Spread the caramel over the top of the matzo crackers, covering their entire surface. Put the baking sheets in the oven and bake for 10 to 15 minutes.\u003c/p>\n\u003cp>Remove the baking sheets from the oven and immediately sprinkle the chopped chocolate over the caramel-covered matzo. Using a rubber spatula or the back of a spoon, spread the chocolate pieces so that they melt and coat the caramel matzo evenly. Work quickly, to take advantage of the hot caramel, which cools rather fast. Then, while the chocolate is still warm, sprinkle with the halvah. Let the matzo cool in the refrigerator for 1 hour or longer.\u003c/p>\n\u003cp>Break the cooled matzo into smaller pieces, and serve. Store any extras in the refrigerator in an airtight container or plastic bags.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"fool\">\u003c/a>Recipe: Rhubarb-Ginger Fool\u003c/h3>\n\u003cp>\u003cem>Creamy, cool, gently tart, pink and irresistible. \u003c/em>The Beekeeper's Bible\u003cem> (Stewart, Tabori & Chang, 2011), from which this recipe is liberally adapted, calls for \"stem ginger,\" \"stem ginger syrup\" and \"acacia honey,\" but there is no need to make things difficult. As long as you can find some candied or crystallized ginger, you're in business. If you care for a more refined texture, you could puree the rhubarb-ginger mixture before folding in the cream.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_61635\" class=\"wp-caption aligncenter\" style=\"max-width: 839px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/momfool.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/momfool.jpg\" alt=\"Rhubarb-Ginger Fool. Photo: T. Susan Chang for NPR\" width=\"839\" height=\"500\" class=\"size-full wp-image-61635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb-Ginger Fool. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound rhubarb, trimmed and finely chopped\u003cbr>\n1 tablespoon water\u003cbr>\n2 tablespoons finely chopped candied ginger\u003cbr>\n1/4 cup turbinado sugar (\"sugar in the raw\")\u003cbr>\n3 tablespoons honey\u003cbr>\n1 1/4 cups heavy cream\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine the rhubarb, water, ginger, sugar and honey in a small saucepan and simmer over low heat for 10 to 15 minutes, until the rhubarb is soft. Allow the mixture to cool.\u003c/p>\n\u003cp>Whisk the cream until it achieves soft peaks, then fold in the rhubarb mixture. Spoon the mixture into glasses and chill for 2 hours.\u003c/p>\n\u003cp>Just before serving, drizzle with a little more honey. If you happen to have any ginger snaps on hand, serve them with the fool.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"popcorn\">\u003c/a>Recipe: Posh Porcini Popcorn\u003c/h3>\n\u003cp>\u003cem>I wouldn't try to make this with air-popped popcorn. Although the porcini salt is fine and powdery, it still needs the oil to make it stick. And as for the truffle oil, it is indispensable. Don't feel bad if you polish this all off in one go — popcorn doesn't keep anyway.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 4 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 cup dried porcini (hard to measure, but just approximate without crushing the fungi into the measuring cup)\u003cbr>\nSalt\u003cbr>\n4 cups hot, freshly oil-popped popcorn\u003cbr>\nTruffle oil to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nGrind the porcini in a coffee or spice grinder until it's finely powdered — be careful lifting the lid, as it will release clouds of porcini dust. Add about a teaspoon of kosher salt (less, if you're using table salt) and pulse just to combine.\u003c/p>\n\u003cp>Scatter over hot, freshly popped popcorn and drizzle with a few decadent drops of truffle oil. Take a moment to toss really well before scarfing down by the fistful.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sandwich\">\u003c/a>Recipe: Curried Egg Salad Sandwich\u003c/h3>\n\u003cp>\u003cem>As much fun as it is to have hoards of secret snacks on the premises, a mom still has to eat a good lunch sometime, and I don't mean a pint of store-bought yogurt or a package of overpriced kale chips. Here's a sandwich that comes together in a moment, but still feels like a special treat. Don't skip buttering the bread — it makes all the difference.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_61638\" class=\"wp-caption aligncenter\" style=\"max-width: 355px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/momsandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/momsandwich.jpg\" alt=\"Curried Egg Salad Sandwich. Photo: T. Susan Chang for NPR\" width=\"355\" height=\"500\" class=\"size-full wp-image-61638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curried Egg Salad Sandwich. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 sandwich, piled high\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 tablespoon cooking oil\u003cbr>\n1 medium shallot, finely chopped\u003cbr>\n3/4 teaspoon curry powder\u003cbr>\n1 scant teaspoon apricot jam\u003cbr>\n2 hard-boiled eggs\u003cbr>\n2 tablespoons minced chives\u003cbr>\nA few cilantro sprigs, to taste\u003cbr>\nSmall handful baby arugula or watercress\u003cbr>\nSalt, to taste\u003cbr>\nMultigrain bread\u003cbr>\nButter\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small, heavy saucepan, warm the oil. Over a low flame, sweat the shallot with a pinch of salt until tender and colored a pale gold (take care not to burn on the edges), about 5 minutes. Add the curry and stir in until well blended and fragrant. Add the jam and 2 to 3 tablespoons of water, stirring until a loose slurry is formed. Simmer gently until you have a thick, syrupy sauce that doesn't run but holds together in the pan, like a chutney or salsa.\u003c/p>\n\u003cp>Pour the mixture into a shallow bowl to cool for a moment. Pop a couple of slices of multigrain bread in the toaster. If you can keep one side of each slice untoasted by placing the bread face down on a piece of foil or tray, so much the better.\u003c/p>\n\u003cp>While the bread is toasting, mash the hard-boiled eggs into the curry sauce with a fork, until the egg salad is as crumbly as you like it. Stir in the chopped chives.\u003c/p>\n\u003cp>When the toast is ready, take it out and butter the untoasted sides (if both sides are toasted, don't worry — butter them anyway). Place one slice butter side up on your cutting board and pile on as much egg salad as you like, compressing it a bit to help it stay in. Add on the cilantro and arugula or cress. Top with the remaining slice of bread, butter side facing in.\u003c/p>\n\u003cp>Silence your cellphone. Eat in a warm patch of sunlight while reading a novel.\u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nT. Susan Chang regularly reviews cookbooks for \u003cem>The Boston Globe\u003c/em>, \u003ca href=\"http://npr.org/\" target=\"_blank\">NPR.org\u003c/a> and the cookbook-indexing website \u003ca href=\"http://www.eatyourbooks.com/\">Eat Your Books\u003c/a>. She's the author of \u003ca href=\"http://www.amazon.com/Spoonful-Promises-Stories-Recipes-Well-Tempered/dp/0762772506/ref=sr_1_1?ie=UTF8&s=books&qid=1303827445&sr=8-1\">A Spoonful of Promises: Recipes and Stories From a Well-Tempered Table\u003c/a> and has just released the \u003ca href=\"http://itunes.apple.com/us/app/cookshelf-cookbook-rating/id638554845?mt=8\">CookShelf cookbook-rating app\u003c/a>, which is available on iPhone, iPad and Android devices. For more information, visit her blog, \u003ca href=\"http://tsusanchang.wordpress.com/\">Cookbooks for Dinner\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Rather than waiting for someone to give you a treat, why not make one of your favorites for yourself? Something you can snack on all week when no one's around. Or, better yet, something you don't have to share. Food writer T. Susan Chang recommends slow-roasted pecans, salty-sweet matzo candy and more.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61637\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mompopcorn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mompopcorn-1024x681.jpg\" alt=\"Mom's Posh Porcini Popcorn stashed behind the cookbooks. Photo: T. Susan Chang for NPR\" width=\"1024\" height=\"681\" class=\"size-large wp-image-61637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mom's Posh Porcini Popcorn stashed behind the cookbooks. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/10593559/t-susan-chang\">T. Susan Chang\u003c/a>, \u003ca href=\"http://www.npr.org/2013/05/07/181984272/try-a-do-it-yourself-mothers-day\">Kitchen Window\u003c/a>, NPR Food\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#pecans\">Slow-Roasted Butter Pecans\u003c/a>, \u003ca href=\"#candy\">Matzo Candy With Caramel, Chocolate And Halvah\u003c/a>, \u003ca href=\"#fool\">Rhubarb-Ginger Fool\u003c/a>, \u003ca href=\"#popcorn\">Posh Porcini Popcorn\u003c/a> and \u003ca href=\"#sandwich\">Curried Egg Salad Sandwich\u003c/a>\u003c/p>\n\u003cp>My mother didn't plant a great many spring bulbs. But over by the pachysandra patch, there was a single lovely pink tulip, and I kept my eye on it for two weeks before Mother's Day. When that Sunday morning arrived, I rushed out, snipped it and ran inside to where she lay sleeping to present it to her. \"Did you pick that outside?\" she inquired, her expression shifting from sleepy surprise to something more complicated. I nodded proudly. \"Oh ... thank you, sweetie.\"\u003c/p>\n\u003cp>Today, some 40 years later, I can read that image of my mother's face like a book — chagrin for the flower-picking (she would rather have enjoyed it in the spot where she'd planted it), affection for her impetuous daughter and perhaps a bit of resignation. For it is traditionally the lot of mothers to receive, on their special day, clumsy, heartfelt versions of the domestic miracles they themselves pull off so adeptly the rest of the year.\u003c/p>\n\u003cp>Much has changed for mothers in the decades since. So many of us work that a day free of housekeeping chores really seems more like a right than a privilege. And being taken out for brunch is maybe a mixed blessing when what you really want is to sleep in. So I'd like to make a subversive sort of argument — for us moms to take charge, at least in part, of our own Mother's Day.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rather than passively waiting around for somebody to think of and give you a treat, why not make one of your favorites for yourself? Something you can snack on all week when no one's around. Or, better yet, something you don't have to share. Flowers are nice, perfume is nice, but what really makes me feel special is having a stash of slow-roasted butter pecans that \u003cem>nobody else knows about\u003c/em>.\u003c/p>\n\u003cp>Some of us like it savory; some of us like sweet. Maybe we pack snacks every day for our kids, or we get dinner on the table every night, or we bring a Tupperware to microwave in the office. The point is that we rarely take the time to make a treat for ourselves. Little salty snacks like nuts and popcorn are satisfying, and really not all that bad for you. Custardy individual-sized sweets are irresistible, as are brittle sweets that go crunch. You could make \u003ca href=\"http://www.npr.org/2012/07/17/156918881/just-add-water-the-miracle-of-seaweed\">spicy seaweed\u003c/a> or \u003ca href=\"http://www.npr.org/2011/03/21/18183909/say-it-with-chocolate-bread\">chocolate bread\u003c/a> or \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=7229979\">candied orange peel\u003c/a> or \u003ca href=\"http://www.npr.org/2011/02/02/5169592/new-years-promises-wrapped-in-gold\">dumplings\u003c/a> or \u003ca href=\"http://www.npr.org/2011/03/30/134953739/the-other-half-of-the-egg\">macaroons\u003c/a>. Really, there are no rules to what makes a good secret stash food for Mother's Day, as long as you like it and you have the time and energy to make it.\u003c/p>\n\u003cp>Where can you hide your treats? Well, the obvious place is at work, if you work outside the home. If you're at home, seek out the places nobody else seems to know about — like the file cabinet that allows you to produce a months-old receipt from Target when you have to return a nonfunctioning toaster. Or the place where your daughter keeps her chorus folder, or where the button batteries are kept. Store them high (unless your spouse is 6 foot 3) or store them low. The idea is to keep them \u003cem>away from eye level\u003c/em>.\u003c/p>\n\u003cp>Does this seem small-spirited? Somehow calculating? Then I suppose I should admit that deep down, I'm just as sentimental as anybody. When it comes right down to it, the sight of my children growing tall and strong and the sheltering embrace of my husband's arms are all I really ask for as a mother and a wife. And in then end, I will probably end up sharing my treats anyhow.\u003c/p>\n\u003cp>But when everyone's away or asleep and a mom's left, once again, with her cares and dreams and never-ending lists, it doesn't hurt to have a little something set aside. It's a reminder that, even then, when Mom's the last thing on everybody's mind, there's still one other person who cares enough to make you smile: \u003cem>you\u003c/em>.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pecans\">\u003c/a>Recipe: Slow-Roasted Butter Pecans\u003c/h3>\n\u003cp>\u003cem>These are a Southern specialty I first learned to make from Damon Lee Fowler's \u003c/em>The Savannah Cookbook\u003cem> (Gibbs Smith, 2008). The long, slow roasting brings out delicate, coffeelike undertones in the pecans. In the unlikely event that there are any left after you're done snacking, you can mix them into or scatter them atop ice cream.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_61636\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mompecans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mompecans.jpg\" alt=\"Slow-Roasted Butter Pecans. Photo: T. Susan Chang for NPR\" width=\"750\" height=\"500\" class=\"size-full wp-image-61636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-Roasted Butter Pecans. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound shelled whole pecans\u003cbr>\n2 tablespoons unsalted butter\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat the oven to 200 degrees. Line a 9-by-13 pan with foil and place the pecans in it, shaking to level them. Cut the butter into 8 small chunks and scatter it over the pecans.\u003c/p>\n\u003cp>Roast the pecans in the center of the oven for 1 hour, tossing them well every 15 minutes (it's particularly important after the first 15 minutes, when the butter has first melted). The pecans continue to cook after they come out of the oven, so don't let them get too dark. To test them for doneness, cool a pecan slightly and break it in half. The center should be a delicate but distinct beige.\u003c/p>\n\u003cp>While the pecans are hot, salt them generously and toss until they are well-coated. Devour them immediately, wait until they're cool, or store them (cooled) in an airtight container.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"candy\">\u003c/a>Recipe: Matzo Candy With Caramel, Chocolate And Halvah\u003c/h3>\n\u003cp>\u003cem>This is adapted from Susan Feniger's \u003c/em>Street Food\u003cem> (Clarkson Potter, 2012). I like to use lightly salted matzo, which gives you a little bit of that salted-caramel effect. You can get halvah at most Middle Eastern groceries. You can break up the finished candy into very small, decorous pieces if you are concerned about gorging yourself. I have to warn you that it is terribly addictive.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_61634\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/momcandy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/momcandy.jpg\" alt=\"Matzo Candy With Caramel, Chocolate And Halvah. Photo: T. Susan Chang for NPR\" width=\"667\" height=\"500\" class=\"size-full wp-image-61634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matzo Candy With Caramel, Chocolate And Halvah. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 11 matzo candies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOlive oil for spraying or filming\u003cbr>\n1 (11-ounce) box matzo crackers (11 crackers)\u003cbr>\n1/2 cup (1 stick) unsalted butter\u003cbr>\n1 cup packed dark brown sugar\u003cbr>\n1/4 cup light corn syrup\u003cbr>\n3/4 teaspoon kosher salt\u003cbr>\n1/4 teaspoon baking soda\u003cbr>\n3/4 pound semisweet chocolate, roughly chopped\u003cbr>\n1/4 pound (1 cup) halvah, crumbled\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nSet the oven to 300 degrees. Spray 3 baking sheets with olive oil spray, or spread a small quantity of oil over the sheets with a basting brush. (You can line the sheets with foil if you don't wish to scrub them so much later.) Lay the matzo out in a single layer on the prepared baking sheets.\u003c/p>\n\u003cp>Put the butter, brown sugar, corn syrup and salt in a small saucepan set over low heat. Cook, stirring occasionally, for 3 to 4 minutes, until the butter melts. Raise the heat to medium and cook until the mixture is bubbling rapidly, 3 minutes. Add the baking soda, turn off the heat and stir. The caramel mixture will be thick and bubbly.\u003c/p>\n\u003cp>Spread the caramel over the top of the matzo crackers, covering their entire surface. Put the baking sheets in the oven and bake for 10 to 15 minutes.\u003c/p>\n\u003cp>Remove the baking sheets from the oven and immediately sprinkle the chopped chocolate over the caramel-covered matzo. Using a rubber spatula or the back of a spoon, spread the chocolate pieces so that they melt and coat the caramel matzo evenly. Work quickly, to take advantage of the hot caramel, which cools rather fast. Then, while the chocolate is still warm, sprinkle with the halvah. Let the matzo cool in the refrigerator for 1 hour or longer.\u003c/p>\n\u003cp>Break the cooled matzo into smaller pieces, and serve. Store any extras in the refrigerator in an airtight container or plastic bags.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"fool\">\u003c/a>Recipe: Rhubarb-Ginger Fool\u003c/h3>\n\u003cp>\u003cem>Creamy, cool, gently tart, pink and irresistible. \u003c/em>The Beekeeper's Bible\u003cem> (Stewart, Tabori & Chang, 2011), from which this recipe is liberally adapted, calls for \"stem ginger,\" \"stem ginger syrup\" and \"acacia honey,\" but there is no need to make things difficult. As long as you can find some candied or crystallized ginger, you're in business. If you care for a more refined texture, you could puree the rhubarb-ginger mixture before folding in the cream.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_61635\" class=\"wp-caption aligncenter\" style=\"max-width: 839px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/momfool.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/momfool.jpg\" alt=\"Rhubarb-Ginger Fool. Photo: T. Susan Chang for NPR\" width=\"839\" height=\"500\" class=\"size-full wp-image-61635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb-Ginger Fool. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound rhubarb, trimmed and finely chopped\u003cbr>\n1 tablespoon water\u003cbr>\n2 tablespoons finely chopped candied ginger\u003cbr>\n1/4 cup turbinado sugar (\"sugar in the raw\")\u003cbr>\n3 tablespoons honey\u003cbr>\n1 1/4 cups heavy cream\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine the rhubarb, water, ginger, sugar and honey in a small saucepan and simmer over low heat for 10 to 15 minutes, until the rhubarb is soft. Allow the mixture to cool.\u003c/p>\n\u003cp>Whisk the cream until it achieves soft peaks, then fold in the rhubarb mixture. Spoon the mixture into glasses and chill for 2 hours.\u003c/p>\n\u003cp>Just before serving, drizzle with a little more honey. If you happen to have any ginger snaps on hand, serve them with the fool.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"popcorn\">\u003c/a>Recipe: Posh Porcini Popcorn\u003c/h3>\n\u003cp>\u003cem>I wouldn't try to make this with air-popped popcorn. Although the porcini salt is fine and powdery, it still needs the oil to make it stick. And as for the truffle oil, it is indispensable. Don't feel bad if you polish this all off in one go — popcorn doesn't keep anyway.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 4 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 cup dried porcini (hard to measure, but just approximate without crushing the fungi into the measuring cup)\u003cbr>\nSalt\u003cbr>\n4 cups hot, freshly oil-popped popcorn\u003cbr>\nTruffle oil to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nGrind the porcini in a coffee or spice grinder until it's finely powdered — be careful lifting the lid, as it will release clouds of porcini dust. Add about a teaspoon of kosher salt (less, if you're using table salt) and pulse just to combine.\u003c/p>\n\u003cp>Scatter over hot, freshly popped popcorn and drizzle with a few decadent drops of truffle oil. Take a moment to toss really well before scarfing down by the fistful.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sandwich\">\u003c/a>Recipe: Curried Egg Salad Sandwich\u003c/h3>\n\u003cp>\u003cem>As much fun as it is to have hoards of secret snacks on the premises, a mom still has to eat a good lunch sometime, and I don't mean a pint of store-bought yogurt or a package of overpriced kale chips. Here's a sandwich that comes together in a moment, but still feels like a special treat. Don't skip buttering the bread — it makes all the difference.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_61638\" class=\"wp-caption aligncenter\" style=\"max-width: 355px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/momsandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/momsandwich.jpg\" alt=\"Curried Egg Salad Sandwich. Photo: T. Susan Chang for NPR\" width=\"355\" height=\"500\" class=\"size-full wp-image-61638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curried Egg Salad Sandwich. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 sandwich, piled high\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 tablespoon cooking oil\u003cbr>\n1 medium shallot, finely chopped\u003cbr>\n3/4 teaspoon curry powder\u003cbr>\n1 scant teaspoon apricot jam\u003cbr>\n2 hard-boiled eggs\u003cbr>\n2 tablespoons minced chives\u003cbr>\nA few cilantro sprigs, to taste\u003cbr>\nSmall handful baby arugula or watercress\u003cbr>\nSalt, to taste\u003cbr>\nMultigrain bread\u003cbr>\nButter\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small, heavy saucepan, warm the oil. Over a low flame, sweat the shallot with a pinch of salt until tender and colored a pale gold (take care not to burn on the edges), about 5 minutes. Add the curry and stir in until well blended and fragrant. Add the jam and 2 to 3 tablespoons of water, stirring until a loose slurry is formed. Simmer gently until you have a thick, syrupy sauce that doesn't run but holds together in the pan, like a chutney or salsa.\u003c/p>\n\u003cp>Pour the mixture into a shallow bowl to cool for a moment. Pop a couple of slices of multigrain bread in the toaster. If you can keep one side of each slice untoasted by placing the bread face down on a piece of foil or tray, so much the better.\u003c/p>\n\u003cp>While the bread is toasting, mash the hard-boiled eggs into the curry sauce with a fork, until the egg salad is as crumbly as you like it. Stir in the chopped chives.\u003c/p>\n\u003cp>When the toast is ready, take it out and butter the untoasted sides (if both sides are toasted, don't worry — butter them anyway). Place one slice butter side up on your cutting board and pile on as much egg salad as you like, compressing it a bit to help it stay in. Add on the cilantro and arugula or cress. Top with the remaining slice of bread, butter side facing in.\u003c/p>\n\u003cp>Silence your cellphone. Eat in a warm patch of sunlight while reading a novel.\u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nT. Susan Chang regularly reviews cookbooks for \u003cem>The Boston Globe\u003c/em>, \u003ca href=\"http://npr.org/\" target=\"_blank\">NPR.org\u003c/a> and the cookbook-indexing website \u003ca href=\"http://www.eatyourbooks.com/\">Eat Your Books\u003c/a>. She's the author of \u003ca href=\"http://www.amazon.com/Spoonful-Promises-Stories-Recipes-Well-Tempered/dp/0762772506/ref=sr_1_1?ie=UTF8&s=books&qid=1303827445&sr=8-1\">A Spoonful of Promises: Recipes and Stories From a Well-Tempered Table\u003c/a> and has just released the \u003ca href=\"http://itunes.apple.com/us/app/cookshelf-cookbook-rating/id638554845?mt=8\">CookShelf cookbook-rating app\u003c/a>, which is available on iPhone, iPad and Android devices. For more information, visit her blog, \u003ca href=\"http://tsusanchang.wordpress.com/\">Cookbooks for Dinner\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "NOLA Jazz Fest Stirs Food Memories for SF Chefs",
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"content": "\u003cfigure id=\"attachment_61269\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-1.jpg\" alt=\"Christine Christy, Haley Marquette and Olga Marquette of Patton’s Caterers serve a combo plate with crawfish beignets, crawfish sack and oyster patties. Credit: Tilde Herrera\" width=\"1000\" height=\"677\" class=\"size-full wp-image-61269\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christine Christy, Haley Marquette and Olga Marquette of Patton’s Caterers serve a combo plate with crawfish beignets, crawfish sack and oyster patties, a favorite of Chuck Maddox, chef-owner of Cajun Pacific in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>A couple of months after moving from the San Francisco Bay Area to New Orleans back in 1981, Pierre \"Pete\" Hilzim was given the cooking chores at a dinner party. \u003c/p>\n\u003cp>He made a dish he'd been playing around with in his head, a combination of crawfish, pasta and a spiced cream reduction. He named it Crawfish Monica that night after his new wife, Monica Davidson.\u003c/p>\n\u003cp>Two years later, the pair, who started a food manufacturing business called \u003ca href=\"http://www.kajunkettle.com/\" title=\"Kajun Kettle Foods Inc.\" target=\"_blank\">Kajun Kettle Foods Inc.\u003c/a>, pitched the dish to the \u003ca href=\"http://www.nojazzfest.com/\" title=\"New Orleans Jazz and Heritage Festival\" target=\"_blank\">New Orleans Jazz and Heritage Festival\u003c/a>. It sold and sold, becoming a favorite of the masses, including many Bay Area chefs with Louisiana roots who shared with us their favorite Jazz Fest dishes. \u003c/p>\n\u003cblockquote>\u003cp>\"It is a Jazz Fest sensation,\" says Chuck Maddox, chef-owner of \u003ca href=\"http://www.cajunpacific.com/\" title=\"Cajun Pacific\" target=\"_blank\">Cajun Pacific\u003c/a> in San Francisco. \"Mention Jazz Fest food and Crawfish Monica comes up immediately.\"\u003c/p>\u003c/blockquote>\n\u003cp>The annual festival, now in its 43rd year, wraps up Sunday following two weekends of music that include international and local entertainers ranging from Billy Joel, the Black Keys and Dave Matthews Band to Rebirth Brass Band, Galactic and Trombone Shorty. \u003c/p>\n\u003cp>But the festival is also known for food from nearly 70 vendors, who'll serve everything from gumbo and etouffeé to fried chicken and more than a dozen variations of the po' boy sandwich. In honor of the event, we asked Bay Area chefs for their most memorable Jazz Fest dishes. We noticed familiar themes -- and lots of emotion.\u003c/p>\n\u003cblockquote>\u003cp>\"This is the food that I came up on,\" says Michael LeBlanc, a New Orleans native and owner of \u003ca href=\"http://www.picanrestaurant.com/\" title=\"Pican Restaurant\" target=\"_blank\">Picán Restaurant\u003c/a> in Oakland. \"It brings back memories of family, friends and distinct cultures -- the epitome of Laissez les bons temps rouler. This food inspired me to launch Picán.\" \u003c/p>\u003c/blockquote>\n\u003cp>Ronnie New, chef at \u003ca href=\"http://www.magnoliapub.com/\" title=\"Magnolia Gastropub and Brewery\" target=\"_blank\">Magnolia Gastropub and Brewery\u003c/a> in San Francisco, says it's hard to go wrong with anything he eats at the festival. He is now in New Orleans, attending Jazz Fest's second weekend.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I may be biased but I truly think it's by far the best food at any festival,\" he says.\u003c/p>\n\u003cp>Below are their favorites, in no particular order. \u003c/p>\n\u003cp>\u003cstrong>Crawfish Monica\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61272\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-2.jpg\" alt=\"blend of picked crawfish, rotini pasta and a spiced cream reduction. Photo credit: Tilde Herrera\" width=\"1000\" height=\"666\" class=\"size-full wp-image-61272\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crawfish Monica is a blend of crawfish, rotini pasta and a spiced cream reduction.\u003c/figcaption>\u003c/figure>\n\u003cp>This year's festival marked the 30th anniversary of Crawfish Monica's first appearance at the festival. It's a favorite of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/14/qa-with-the-boxing-room%E2%80%99s-executive-chef-justin-simoneaux/\">Justin Simoneaux\u003c/a>, chef at the \u003ca href=\"http://www.boxingroom.com/\" title=\"Boxing Room\" target=\"_blank\">Boxing Room\u003c/a>, Brenda Buenviaje, chef-owner of \u003ca href=\"http://frenchsoulfood.com/\" title=\"Brenda's French Soul Food\" target=\"_blank\">Brenda's French Soul Food\u003c/a>, and New, of Magnolia. \u003c/p>\n\u003cblockquote>\u003cp>\"We've fed this stuff to four presidents, Pope John Paul and all kinds of people,\" says Hilzim. \"It's taken us places neither of us would have gone without it.\"\u003c/p>\u003c/blockquote>\n\u003cp>He predicts he'll sell enough Crawfish Monica to fill a semi-truck during the seven days of Jazz Fest.\u003c/p>\n\u003cp>Simoneaux is featuring a dish inspired by Crawfish Monica at the Boxing Room this weekend. You can also find Creole crawfish and pasta on the menu at Cajun Pacific (Maddox once called the dish Crawfish Monica until he received a very nice letter from Hilzim's company.). \u003c/p>\n\u003cp>There is also the possibility that Hilzim and Davidson will serve Crawfish Monica at this summer's \u003ca href=\"http://www.sfoutsidelands.com/home/\" title=\"Outside Lands\" target=\"_blank\">Outside Lands\u003c/a> in San Francisco, being held August 9-11. \u003c/p>\n\u003cp>\u003cstrong>Soft Shell Crab Po' Boy\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61273\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-3.jpg\" alt=\"These soft shell crab po' boys are made with crabs from throughout the Gulf of Mexico region, including Lake Pontchartrain, Hopedale, La., and Florida. Photo credit: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61273\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These soft shell crab po' boys are made with crabs from throughout the Gulf of Mexico, including Lake Pontchartrain, Hopedale, La., and Florida.\u003c/figcaption>\u003c/figure>\n\u003cp>Dennis and Vicky Patania have been selling soft shell crab po' boys at the festival for 36 years. The soft shell crabs are dipped in the \u003ca href=\"http://www.thegalleyseafood.com/\" title=\"Galley Seafood Restaurant\" target=\"_blank\">Galley Seafood Restaurant\u003c/a>'s house batter of cornmeal and spices before landing on a \u003ca href=\"http://www.leidenheimer.com/\" title=\"Leidenheimer Baking Company\" target=\"_blank\">Leidenheimer French roll\u003c/a> with nothing but a couple slices of pickle.\u003c/p>\n\u003cp>\"We don't put any filler, no lettuce or tomato,\" says Vicky Patania. \"We also have (on the side) homemade tartar sauce, ketchup, hot sauce, lemon juice and butter. A lot of people don't want lettuce and tomato because they want to taste the crab.\"\u003c/p>\n\u003cp>The soft shell crabs are only available twice a year, Patania says, the result of crabs shedding their hard shells. \u003c/p>\n\u003cblockquote>\u003cp>\"Soft shell crab really is like a miracle seafood,\" she says. \u003c/p>\u003c/blockquote>\n\u003cp>Nothing says Jazz Fest to Maddox of Cajun Pacific more than a soft shell crab po' boy.\u003c/p>\n\u003cp>\"It's the very beginning of crab season and the burst of juicy crab flavor and crispy fried crunch means summer is on its way,\" he says. \"We won't see soft shell crabs for another three weeks in San Francisco until the Chesapeake crab season starts. They are the ultimate po' boy for me.\" \u003c/p>\n\u003cp>He'll serve his rendition at \u003ca href=\"http://www.cajunpacific.com/\">Cajun Pacific\u003c/a> in the next few weeks through the summer. \u003c/p>\n\u003cp>\u003cstrong>Crawfish Bread\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61275\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-4.jpg\" alt=\"John Ed Laborde first made sausage bread, but thought crawfish would make a fine substitution. Photo credit: Tilde Herrera\" width=\"1000\" height=\"666\" class=\"size-full wp-image-61275\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Ed Laborde first made sausage bread, but thought crawfish would make a fine substitution.\u003c/figcaption>\u003c/figure>\n\u003cp>While nothing reminds Maddox of Jazz Fest like a soft shell crab po' boy, the crawfish bread has the same effect on several Bay Area chefs. It's the best, says Mitch Rosenthal, co-owner of several Bay Area restaurants, including the Southern-themed \u003ca href=\"http://www.townhallsf.com/\" title=\"Town Hall\" target=\"_blank\">Town Hall\u003c/a> in San Francisco. \u003c/p>\n\u003cp>\"I only see it at Jazz Fest,\" he says.\u003c/p>\n\u003cp>The crawfish bread was the inspiration behind the crawfish beignets at Brenda's in San Francisco, according to Buenviaje. Simoneaux also added it to the Boxing Room's menu through Sunday.\u003c/p>\n\u003cblockquote>\u003cp>\"If I had to pick a favorite it would have to be crawfish bread, because I enjoy the kick and the cheesiness of the filling and it’s also much easier to eat in a festival environment,\" Siminouex says in an email.\u003c/p>\u003c/blockquote>\n\u003cp>John Ed Laborde is flattered that the recipe he invented decades ago has made such an impression on people. It took years of petitioning Jazz Fest organizers before he finally received permission to sell the crawfish bread because it was an original recipe, not an indigenous food that is part of Louisiana's culinary heritage. \u003c/p>\n\u003cp>He cooks and cools the crawfish tails before adding spices, onions and four types of cheese. The filling is rolled into a basic yeast dough and baked. Laborde goes through about 6,000 pounds of crawfish during Jazz Fest.\u003c/p>\n\u003cp>\"Twenty-seven years ago, it was exactly the same way it is today,\" Laborde says. \"It is handmade in Marksville, La. I have about 15 ladies with rolling pins, they measure out the dough, they portion out the ingredients and each one is handmade. That's why not every one is exactly the same.\"\u003c/p>\n\u003cp>\u003cstrong>Hot Sausage Po' Boy\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61277\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-5.jpg\" alt=\"Vaucresson Sausage Co. has been making Creole sausages since 1899. It was one of Jazz Fest's original food vendors. Photo credit: Tilde Herrera\" width=\"1000\" height=\"718\" class=\"size-full wp-image-61277\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Vaucresson Sausage Co. has been making Creole sausages since 1899. It was one of Jazz Fest's original food vendors.\u003c/figcaption>\u003c/figure>\n\u003cp>When LeBlanc of Picán heads to Jazz Fest, his makes a beeline for a po' boy made with a hot sausage or crawfish sausage from \u003ca href=\"http://www.vaucressonsausage.com/\" title=\"Vaucresson Sausage Co.\" target=\"_blank\">Vaucresson Sausage Co.,\u003c/a> which has sold sausage po' boys at Jazz Fest since 1970, its inaugural year. \u003c/p>\n\u003cblockquote>\u003cp>\"Over the course of the seven days, we're selling thousands of pounds of sausage,\" says President Vance Vaucresson, a third-generation Creole sausage maker.\u003c/p>\u003c/blockquote>\n\u003cp>Over the years, the family has brought variations of other sausages to the festival -- turkey sausage, green onion sausage and turkey andouille, to name a few -- but its hot sausage po' boy has been a mainstay. It's a fresh, all-pork Creole sausage made with spices and fresh vegetables, such as garlic, green onion and bell peppers, served on a roll with lettuce and tomato. \u003c/p>\n\u003cp>He's not shipping sausages directly to any restaurants on the West Coast, but anyone can order the sausage from the Vaucresson website. Beware: As with shipping any perishable product halfway across the country, shipping costs can be hefty.\u003c/p>\n\u003cp>\u003cstrong>Cochon de Lait Po' Boy:\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_61283\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-CDL.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-CDL.jpg\" alt=\"The legendary cochon de lait po' boy from the Love at First Bite catering company often sells out at Jazz Fest. Photo credit: Tilde Herrera\" width=\"1000\" height=\"668\" class=\"size-full wp-image-61283\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The legendary cochon de lait po' boy from Love at First Bite catering company often sells out at Jazz Fest.\u003c/figcaption>\u003c/figure>\n\u003cp>When he visits Jazz Fest, New of Magnolia usually doesn't leave without eating a cochon de lait po' boy, a sandwich \u003ca href=\"http://www.esquire.com/features/food-drink/sandwiches\" title=\"Esquire Magazine\" target=\"_blank\">named one of the best sandwiches in the U.S.\u003c/a> by Esquire Magazine in 2008.\u003c/p>\n\u003cblockquote>\u003cp>\"It's pretty simple roasted pork with chunks of crispy skin,\" says New, who sometimes features a cochon de lait po' boy on the menu at Magnolia during the Mardi Gras season.\u003c/p>\u003c/blockquote>\n\u003cp>Wanda Walker has sold cochon de lait po' boys at Jazz Fest since 2000. \u003ca href=\"http://blog.nola.com/judywalker/2008/04/wanda_walker_keeps_her_cool_wh.html\" title=\"New Orleans Times-Picayune\" target=\"_blank\">According to the New Orleans Times-Picayune\u003c/a>, Walker and her catering company, \u003ca href=\"http://www.cochondelaitpoboys.com/\" title=\"Love at First Bite\" target=\"_blank\">Love at First Bite\u003c/a>, prepare the cochon de lait -- French for suckling pig -- by slowly smoking a ton of pork butt over hickory for 12 hours. A mound of the shredded pork sits atop cabbage and horseradish sauce on French bread. \u003c/p>\n\u003cp>\u003cstrong>Pheasant, Quail and Andouille Gumbo \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61281\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-7.jpg\" alt=\"Bob Guilbeau only makes this particular gumbo for Jazz Fest. At his restaurant in Lafayette, La., he serves a seafood gumbo, shrimp gumbo, chicken and sausage gumbo, and smoked duck and andouille gumbo. Photo credit: Tilde Herrera\" width=\"1000\" height=\"699\" class=\"size-full wp-image-61281\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Guilbeau only makes this particular gumbo for Jazz Fest. At his restaurant in Lafayette, La., he serves a seafood gumbo, shrimp gumbo, chicken and sausage gumbo, and smoked duck and andouille gumbo.\u003c/figcaption>\u003c/figure>\n\u003cp>Bob Guilbeau, the founder of \u003ca href=\"http://prejeans.com/\" title=\"Prejean's Restaurant\" target=\"_blank\">Prejean’s Restaurant\u003c/a> in Lafayette, La., calls this recipe a gift from above. \u003c/p>\n\u003cp>Back in the early 1990s, he held several gumbo dinners in Arkansas as a thank you gesture for the help and supplies his community received from the Natural State after Hurricane Andrew. His hosts told him to only bring his roux and spices and they'd furnish the major ingredients. In a 500-gallon crawfish boiler, he and his staff made gumbo with a chicken base instead of salt (he forgot to bring it) and boneless, skinless chicken thighs, another first. \u003c/p>\n\u003cblockquote>\u003cp>\n\"The chef and I looked at it, smelled it, tasted it and realized we had never cooked a gumbo that good in our whole lives,\" Guilbeau says. \"It was a gift from God.\"\u003c/p>\u003c/blockquote>\n\u003cp>Much of the flavor comes from a dark, silky and nutty roux spiked with a blend of peppers and tender chunks of pheasant, quail and andouille sausage. He cooks the gumbo in 30 gallon batches for Jazz Fest at the restaurant. He's been selling the stuff at the festival for 20 years.\u003c/p>\n\u003cp>\"This year,\" Guilbeau says, \"we prepared over 1,000 gallons.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>You can catch a live stream of Jazz Fest online through May 5 at \u003ca href=\"http://www.wwoz.org/\" title=\"WWOZ\">WWOZ\u003c/a>, as well as live TV coverage at \u003ca href=\"http://www.axs.tv/jazzfest/\" title=\"AXS TV\" target=\"_blank\">AXS TV\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "In honor of the New Orleans Jazz & Heritage Festival, being held through May 5, we asked Bay Area chefs with Louisiana roots for their favorite Jazz Fest dishes. ",
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"description": "In honor of the New Orleans Jazz & Heritage Festival, being held through May 5, we asked Bay Area chefs with Louisiana roots for their favorite Jazz Fest dishes. ",
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"headline": "NOLA Jazz Fest Stirs Food Memories for SF Chefs",
"datePublished": "2013-05-05T17:00:20-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61269\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-1.jpg\" alt=\"Christine Christy, Haley Marquette and Olga Marquette of Patton’s Caterers serve a combo plate with crawfish beignets, crawfish sack and oyster patties. Credit: Tilde Herrera\" width=\"1000\" height=\"677\" class=\"size-full wp-image-61269\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christine Christy, Haley Marquette and Olga Marquette of Patton’s Caterers serve a combo plate with crawfish beignets, crawfish sack and oyster patties, a favorite of Chuck Maddox, chef-owner of Cajun Pacific in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>A couple of months after moving from the San Francisco Bay Area to New Orleans back in 1981, Pierre \"Pete\" Hilzim was given the cooking chores at a dinner party. \u003c/p>\n\u003cp>He made a dish he'd been playing around with in his head, a combination of crawfish, pasta and a spiced cream reduction. He named it Crawfish Monica that night after his new wife, Monica Davidson.\u003c/p>\n\u003cp>Two years later, the pair, who started a food manufacturing business called \u003ca href=\"http://www.kajunkettle.com/\" title=\"Kajun Kettle Foods Inc.\" target=\"_blank\">Kajun Kettle Foods Inc.\u003c/a>, pitched the dish to the \u003ca href=\"http://www.nojazzfest.com/\" title=\"New Orleans Jazz and Heritage Festival\" target=\"_blank\">New Orleans Jazz and Heritage Festival\u003c/a>. It sold and sold, becoming a favorite of the masses, including many Bay Area chefs with Louisiana roots who shared with us their favorite Jazz Fest dishes. \u003c/p>\n\u003cblockquote>\u003cp>\"It is a Jazz Fest sensation,\" says Chuck Maddox, chef-owner of \u003ca href=\"http://www.cajunpacific.com/\" title=\"Cajun Pacific\" target=\"_blank\">Cajun Pacific\u003c/a> in San Francisco. \"Mention Jazz Fest food and Crawfish Monica comes up immediately.\"\u003c/p>\u003c/blockquote>\n\u003cp>The annual festival, now in its 43rd year, wraps up Sunday following two weekends of music that include international and local entertainers ranging from Billy Joel, the Black Keys and Dave Matthews Band to Rebirth Brass Band, Galactic and Trombone Shorty. \u003c/p>\n\u003cp>But the festival is also known for food from nearly 70 vendors, who'll serve everything from gumbo and etouffeé to fried chicken and more than a dozen variations of the po' boy sandwich. In honor of the event, we asked Bay Area chefs for their most memorable Jazz Fest dishes. We noticed familiar themes -- and lots of emotion.\u003c/p>\n\u003cblockquote>\u003cp>\"This is the food that I came up on,\" says Michael LeBlanc, a New Orleans native and owner of \u003ca href=\"http://www.picanrestaurant.com/\" title=\"Pican Restaurant\" target=\"_blank\">Picán Restaurant\u003c/a> in Oakland. \"It brings back memories of family, friends and distinct cultures -- the epitome of Laissez les bons temps rouler. This food inspired me to launch Picán.\" \u003c/p>\u003c/blockquote>\n\u003cp>Ronnie New, chef at \u003ca href=\"http://www.magnoliapub.com/\" title=\"Magnolia Gastropub and Brewery\" target=\"_blank\">Magnolia Gastropub and Brewery\u003c/a> in San Francisco, says it's hard to go wrong with anything he eats at the festival. He is now in New Orleans, attending Jazz Fest's second weekend.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I may be biased but I truly think it's by far the best food at any festival,\" he says.\u003c/p>\n\u003cp>Below are their favorites, in no particular order. \u003c/p>\n\u003cp>\u003cstrong>Crawfish Monica\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61272\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-2.jpg\" alt=\"blend of picked crawfish, rotini pasta and a spiced cream reduction. Photo credit: Tilde Herrera\" width=\"1000\" height=\"666\" class=\"size-full wp-image-61272\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crawfish Monica is a blend of crawfish, rotini pasta and a spiced cream reduction.\u003c/figcaption>\u003c/figure>\n\u003cp>This year's festival marked the 30th anniversary of Crawfish Monica's first appearance at the festival. It's a favorite of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/14/qa-with-the-boxing-room%E2%80%99s-executive-chef-justin-simoneaux/\">Justin Simoneaux\u003c/a>, chef at the \u003ca href=\"http://www.boxingroom.com/\" title=\"Boxing Room\" target=\"_blank\">Boxing Room\u003c/a>, Brenda Buenviaje, chef-owner of \u003ca href=\"http://frenchsoulfood.com/\" title=\"Brenda's French Soul Food\" target=\"_blank\">Brenda's French Soul Food\u003c/a>, and New, of Magnolia. \u003c/p>\n\u003cblockquote>\u003cp>\"We've fed this stuff to four presidents, Pope John Paul and all kinds of people,\" says Hilzim. \"It's taken us places neither of us would have gone without it.\"\u003c/p>\u003c/blockquote>\n\u003cp>He predicts he'll sell enough Crawfish Monica to fill a semi-truck during the seven days of Jazz Fest.\u003c/p>\n\u003cp>Simoneaux is featuring a dish inspired by Crawfish Monica at the Boxing Room this weekend. You can also find Creole crawfish and pasta on the menu at Cajun Pacific (Maddox once called the dish Crawfish Monica until he received a very nice letter from Hilzim's company.). \u003c/p>\n\u003cp>There is also the possibility that Hilzim and Davidson will serve Crawfish Monica at this summer's \u003ca href=\"http://www.sfoutsidelands.com/home/\" title=\"Outside Lands\" target=\"_blank\">Outside Lands\u003c/a> in San Francisco, being held August 9-11. \u003c/p>\n\u003cp>\u003cstrong>Soft Shell Crab Po' Boy\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61273\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-3.jpg\" alt=\"These soft shell crab po' boys are made with crabs from throughout the Gulf of Mexico region, including Lake Pontchartrain, Hopedale, La., and Florida. Photo credit: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61273\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These soft shell crab po' boys are made with crabs from throughout the Gulf of Mexico, including Lake Pontchartrain, Hopedale, La., and Florida.\u003c/figcaption>\u003c/figure>\n\u003cp>Dennis and Vicky Patania have been selling soft shell crab po' boys at the festival for 36 years. The soft shell crabs are dipped in the \u003ca href=\"http://www.thegalleyseafood.com/\" title=\"Galley Seafood Restaurant\" target=\"_blank\">Galley Seafood Restaurant\u003c/a>'s house batter of cornmeal and spices before landing on a \u003ca href=\"http://www.leidenheimer.com/\" title=\"Leidenheimer Baking Company\" target=\"_blank\">Leidenheimer French roll\u003c/a> with nothing but a couple slices of pickle.\u003c/p>\n\u003cp>\"We don't put any filler, no lettuce or tomato,\" says Vicky Patania. \"We also have (on the side) homemade tartar sauce, ketchup, hot sauce, lemon juice and butter. A lot of people don't want lettuce and tomato because they want to taste the crab.\"\u003c/p>\n\u003cp>The soft shell crabs are only available twice a year, Patania says, the result of crabs shedding their hard shells. \u003c/p>\n\u003cblockquote>\u003cp>\"Soft shell crab really is like a miracle seafood,\" she says. \u003c/p>\u003c/blockquote>\n\u003cp>Nothing says Jazz Fest to Maddox of Cajun Pacific more than a soft shell crab po' boy.\u003c/p>\n\u003cp>\"It's the very beginning of crab season and the burst of juicy crab flavor and crispy fried crunch means summer is on its way,\" he says. \"We won't see soft shell crabs for another three weeks in San Francisco until the Chesapeake crab season starts. They are the ultimate po' boy for me.\" \u003c/p>\n\u003cp>He'll serve his rendition at \u003ca href=\"http://www.cajunpacific.com/\">Cajun Pacific\u003c/a> in the next few weeks through the summer. \u003c/p>\n\u003cp>\u003cstrong>Crawfish Bread\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61275\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-4.jpg\" alt=\"John Ed Laborde first made sausage bread, but thought crawfish would make a fine substitution. Photo credit: Tilde Herrera\" width=\"1000\" height=\"666\" class=\"size-full wp-image-61275\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Ed Laborde first made sausage bread, but thought crawfish would make a fine substitution.\u003c/figcaption>\u003c/figure>\n\u003cp>While nothing reminds Maddox of Jazz Fest like a soft shell crab po' boy, the crawfish bread has the same effect on several Bay Area chefs. It's the best, says Mitch Rosenthal, co-owner of several Bay Area restaurants, including the Southern-themed \u003ca href=\"http://www.townhallsf.com/\" title=\"Town Hall\" target=\"_blank\">Town Hall\u003c/a> in San Francisco. \u003c/p>\n\u003cp>\"I only see it at Jazz Fest,\" he says.\u003c/p>\n\u003cp>The crawfish bread was the inspiration behind the crawfish beignets at Brenda's in San Francisco, according to Buenviaje. Simoneaux also added it to the Boxing Room's menu through Sunday.\u003c/p>\n\u003cblockquote>\u003cp>\"If I had to pick a favorite it would have to be crawfish bread, because I enjoy the kick and the cheesiness of the filling and it’s also much easier to eat in a festival environment,\" Siminouex says in an email.\u003c/p>\u003c/blockquote>\n\u003cp>John Ed Laborde is flattered that the recipe he invented decades ago has made such an impression on people. It took years of petitioning Jazz Fest organizers before he finally received permission to sell the crawfish bread because it was an original recipe, not an indigenous food that is part of Louisiana's culinary heritage. \u003c/p>\n\u003cp>He cooks and cools the crawfish tails before adding spices, onions and four types of cheese. The filling is rolled into a basic yeast dough and baked. Laborde goes through about 6,000 pounds of crawfish during Jazz Fest.\u003c/p>\n\u003cp>\"Twenty-seven years ago, it was exactly the same way it is today,\" Laborde says. \"It is handmade in Marksville, La. I have about 15 ladies with rolling pins, they measure out the dough, they portion out the ingredients and each one is handmade. That's why not every one is exactly the same.\"\u003c/p>\n\u003cp>\u003cstrong>Hot Sausage Po' Boy\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61277\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-5.jpg\" alt=\"Vaucresson Sausage Co. has been making Creole sausages since 1899. It was one of Jazz Fest's original food vendors. Photo credit: Tilde Herrera\" width=\"1000\" height=\"718\" class=\"size-full wp-image-61277\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Vaucresson Sausage Co. has been making Creole sausages since 1899. It was one of Jazz Fest's original food vendors.\u003c/figcaption>\u003c/figure>\n\u003cp>When LeBlanc of Picán heads to Jazz Fest, his makes a beeline for a po' boy made with a hot sausage or crawfish sausage from \u003ca href=\"http://www.vaucressonsausage.com/\" title=\"Vaucresson Sausage Co.\" target=\"_blank\">Vaucresson Sausage Co.,\u003c/a> which has sold sausage po' boys at Jazz Fest since 1970, its inaugural year. \u003c/p>\n\u003cblockquote>\u003cp>\"Over the course of the seven days, we're selling thousands of pounds of sausage,\" says President Vance Vaucresson, a third-generation Creole sausage maker.\u003c/p>\u003c/blockquote>\n\u003cp>Over the years, the family has brought variations of other sausages to the festival -- turkey sausage, green onion sausage and turkey andouille, to name a few -- but its hot sausage po' boy has been a mainstay. It's a fresh, all-pork Creole sausage made with spices and fresh vegetables, such as garlic, green onion and bell peppers, served on a roll with lettuce and tomato. \u003c/p>\n\u003cp>He's not shipping sausages directly to any restaurants on the West Coast, but anyone can order the sausage from the Vaucresson website. Beware: As with shipping any perishable product halfway across the country, shipping costs can be hefty.\u003c/p>\n\u003cp>\u003cstrong>Cochon de Lait Po' Boy:\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_61283\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-CDL.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-CDL.jpg\" alt=\"The legendary cochon de lait po' boy from the Love at First Bite catering company often sells out at Jazz Fest. Photo credit: Tilde Herrera\" width=\"1000\" height=\"668\" class=\"size-full wp-image-61283\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The legendary cochon de lait po' boy from Love at First Bite catering company often sells out at Jazz Fest.\u003c/figcaption>\u003c/figure>\n\u003cp>When he visits Jazz Fest, New of Magnolia usually doesn't leave without eating a cochon de lait po' boy, a sandwich \u003ca href=\"http://www.esquire.com/features/food-drink/sandwiches\" title=\"Esquire Magazine\" target=\"_blank\">named one of the best sandwiches in the U.S.\u003c/a> by Esquire Magazine in 2008.\u003c/p>\n\u003cblockquote>\u003cp>\"It's pretty simple roasted pork with chunks of crispy skin,\" says New, who sometimes features a cochon de lait po' boy on the menu at Magnolia during the Mardi Gras season.\u003c/p>\u003c/blockquote>\n\u003cp>Wanda Walker has sold cochon de lait po' boys at Jazz Fest since 2000. \u003ca href=\"http://blog.nola.com/judywalker/2008/04/wanda_walker_keeps_her_cool_wh.html\" title=\"New Orleans Times-Picayune\" target=\"_blank\">According to the New Orleans Times-Picayune\u003c/a>, Walker and her catering company, \u003ca href=\"http://www.cochondelaitpoboys.com/\" title=\"Love at First Bite\" target=\"_blank\">Love at First Bite\u003c/a>, prepare the cochon de lait -- French for suckling pig -- by slowly smoking a ton of pork butt over hickory for 12 hours. A mound of the shredded pork sits atop cabbage and horseradish sauce on French bread. \u003c/p>\n\u003cp>\u003cstrong>Pheasant, Quail and Andouille Gumbo \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61281\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-7.jpg\" alt=\"Bob Guilbeau only makes this particular gumbo for Jazz Fest. At his restaurant in Lafayette, La., he serves a seafood gumbo, shrimp gumbo, chicken and sausage gumbo, and smoked duck and andouille gumbo. Photo credit: Tilde Herrera\" width=\"1000\" height=\"699\" class=\"size-full wp-image-61281\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Guilbeau only makes this particular gumbo for Jazz Fest. At his restaurant in Lafayette, La., he serves a seafood gumbo, shrimp gumbo, chicken and sausage gumbo, and smoked duck and andouille gumbo.\u003c/figcaption>\u003c/figure>\n\u003cp>Bob Guilbeau, the founder of \u003ca href=\"http://prejeans.com/\" title=\"Prejean's Restaurant\" target=\"_blank\">Prejean’s Restaurant\u003c/a> in Lafayette, La., calls this recipe a gift from above. \u003c/p>\n\u003cp>Back in the early 1990s, he held several gumbo dinners in Arkansas as a thank you gesture for the help and supplies his community received from the Natural State after Hurricane Andrew. His hosts told him to only bring his roux and spices and they'd furnish the major ingredients. In a 500-gallon crawfish boiler, he and his staff made gumbo with a chicken base instead of salt (he forgot to bring it) and boneless, skinless chicken thighs, another first. \u003c/p>\n\u003cblockquote>\u003cp>\n\"The chef and I looked at it, smelled it, tasted it and realized we had never cooked a gumbo that good in our whole lives,\" Guilbeau says. \"It was a gift from God.\"\u003c/p>\u003c/blockquote>\n\u003cp>Much of the flavor comes from a dark, silky and nutty roux spiked with a blend of peppers and tender chunks of pheasant, quail and andouille sausage. He cooks the gumbo in 30 gallon batches for Jazz Fest at the restaurant. He's been selling the stuff at the festival for 20 years.\u003c/p>\n\u003cp>\"This year,\" Guilbeau says, \"we prepared over 1,000 gallons.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>You can catch a live stream of Jazz Fest online through May 5 at \u003ca href=\"http://www.wwoz.org/\" title=\"WWOZ\">WWOZ\u003c/a>, as well as live TV coverage at \u003ca href=\"http://www.axs.tv/jazzfest/\" title=\"AXS TV\" target=\"_blank\">AXS TV\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Corn Dogs of Easter",
"title": "The Corn Dogs of Easter",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/corndog-frying.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/corndog-frying-290x290.png\" alt=\"corndog frying\" width=\"290\" height=\"290\" class=\"alignleft size-medium wp-image-59035\">\u003c/a>When I was a boy, I took everything the Catholic church told me literally.\u003c/p>\n\u003cp>After my first visit to the confessional, I was absolved of my transgressions by Father O’Connor and told that, as soon as I said my ten Hail Marys, my soul would be light and unburdened by the weight of sin. When I had finished my last “Amen,\" I ran outside to the church’s tetherball court and began jumping around the blacktop, convinced that with each leap, I rose higher in the air and therefore rose closer to God. It was a very good feeling.\u003c/p>\n\u003cp>When I took Holy Communion, I understood that, thanks to the miracle of Transubstantiation, I was accepting an actual piece of Christ’s body onto the tip of my tongue. But which piece? I didn’t dare ask the priest who was doling out the goods, so I’d just return to my pew and sit next to my mother with the Eucharist softening and balancing on my tongue. I was afraid to chew the wafer, thinking it would cause Jesus unnecessary pain, so I just let it rest there until it dissolved, wondering if I could tell from what part of His body it came. Was it from His thigh or His breast? Was it light meat or dark? If I were to have judged based solely on flavor, I would have come to the conclusion that I was eating a part of His sandal every time.\u003c/p>\n\u003cp>And yet I always found myself wanting to go back for seconds. We never ate before morning Mass, so I was always extremely hungry. When everyone else was praying for the souls of the recently departed, I was praying for breakfast. Ingesting the communion wafer may have brought me closer to Christ, but it also whetted my appetite as it found its way into my stomach and got my gastric juices churning. It was a uniquely Catholic torture.\u003c/p>\n\u003cp>At Easter Mass, which felt like the longest of the year, I found this torture even more grueling, which was appropriate given to constant reminder of Christ’s suffering and dying for our sins. I identified with Him because I was suffering and dying, too. Of hunger. I’d look at the altar and think the priests could have done a much better job at feeding their congregation if they had set it up as a buffet. It was already set with silver and a nice cloth, so they didn’t have far to go.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I never thought as to what they might serve at the buffet, but I was confident that whatever it was, they’d never run out of anything because Jesus would never let that kind of thing happen. Especially at one of his own parties.\u003c/p>\n\u003cp>For the bible told me so. And quite literally, for that matter.\u003c/p>\n\u003cp>\u003cstrong>Crucifixion Corn Dogs\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Crucifix-corndog.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Crucifix-corndog.png\" alt=\"Crucifix Corndog\" width=\"602\" height=\"605\" class=\"aligncenter size-full wp-image-59036\">\u003c/a>\u003c/p>\n\u003cp>If I were a seven year-old today and attending Easter mass, I know what I would like to see served at an Easter Service buffet. Naturally, everything would conform to a Jesus/Easter theme: Hot cross buns, hollow chocolate bunnies, and cereal in the shape of crosses and halos on one end; a deacon with a big knife to carve up the Lamb of God on the other. Or the Ham of God, since I wasn’t a fan of eating lamb back then.\u003c/p>\n\u003cp>And in the middle of everything would be a treat which would really bring home the drama of Christ’s Passion in edible form. Something delicious and filling, but would still remind us of Christ’s suffering with each and every mouthful: corn dogs on a cross.\u003c/p>\n\u003cp>They’re more substantial than a communion wafer, and more delicious, too. And, given the nature of hot dogs, you still won’t be certain from which part of the body they came.\u003c/p>\n\u003cp>With the Catholic church suffering a loss in attendance, even at Easter time, drastic measures should be taken to reverse the decline. Ordaining women, getting rid of the celibacy rule, and welcoming gay, lesbian, and transgendered would be nice, but I don’t see these things happening any time soon, so they might as well throw a nice, big buffet and see what happens. Or they might come up with some other novel approaches. All they have to do is ask the seven year-olds* of their diocese. After all, Jesus loves the little children.\u003c/p>\n\u003cp>This recipe is adapted from Saveur magazine’s \u003ca href=\"http://www.saveur.com/article/Recipes/State-Fair-Corn-Dogs\">State Fair\u003c/a> recipe, which was, of course, gotten from poor people who work state fairs, who got it from some other people, who most likely got it from wheat and corn crops. And cows. And mustard companies. The using-a-chopstick-as-a-handle trick I learned from \u003ca href=\"http://thepioneerwoman.com/cooking/2011/10/classic-corn-dogs-and-cheese-on-a-stick/\">Ree Drummond’s\u003c/a> website. She most likely learned this trick from Beatrice Lillie’s character Mrs. Meers in Thoroughly Modern Millie. And \u003ca href=\"http://mattbites.com/\">Matt Armendariz\u003c/a> will very likely be including this recipe in his upcoming Holidays On A Stick! cookbook (publishing date undetermined).\u003c/p>\n\u003cp>If the idea of squirting a mustard Jesus onto your corn dog makes you uncomfortable, you can still stay in theme by creating a condiment version of The Penitent Thief. Or The Impenitent one, if that is more your style.\u003c/p>\n\u003cp>\u003cstrong>Serves 8.\u003c/strong> To serve multitudes, pray over this recipe’s ingredients for as long as needed if you are perfect and without sin. For everyone else, multiply the recipe by hand.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>1 1/3 cup yellow cornmeal\u003c/li>\n\u003cli>4 tablespoons sugar\u003c/li>\n\u003cli>2 tablespoons baking powder\u003c/li>\n\u003cli>1/2 teaspoon baking soda\u003c/li>\n\u003cli>1/2 teaspoon dry mustard\u003c/li>\n\u003cli>1/2 teaspoon ground white pepper\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003cli>1 3/4 cups whole milk\u003c/li>\n\u003cli>1/2 cup buttermilk\u003c/li>\n\u003cli>2 eggs, lightly flogged\u003c/li>\n\u003cli>16 6″ hot dogs. I have chosen to use chicken dogs, which is more than likely still offensive to practicing Catholics on Good Friday, but probably less so than beef franks.\u003c/li>\n\u003cli>Vegetable oil, for frying\u003c/li>\n\u003cli>4 pairs of wooden take-out chopsticks to serve as posts, 8 coffee stirrers to serve as crossbeams.\u003c/li>\n\u003cli>Yellow mustard and (non-yellow) catsup for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, dry mustard, white pepper, and salt. In a separate bowl, combine milk, buttermilk, and egg until the trinity becomes a confusing, inseparable muddle. Add the liquid to the dry ingredients until all becomes binding and Universal.\u003c/p>\n\u003cp>2. In a wide, deep pan or Dutch oven (this requires more elbow room than an ordinary, non-Catholic corn dog recipe), pour oil to a depth of 2″ and warm over medium-high heat until the oil reaches 350°F.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Wiener-Demo.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Wiener-Demo-290x290.png\" alt=\"Weiner demo\" width=\"290\" height=\"290\" class=\"alignright size-medium wp-image-59038\">\u003c/a>3. As the oil is heating, make the hot dog crucifixes. To assemble, cut about 2″ off the narrow part of each chop stick which, under ordinary circumstances, be the end one would place in one’s mouth. Discard the circumcised tips. Gently insert the chopstick into one end of a hot dog, until all that is left visible is a 2″ handle. Cut a second hot dog in thirds, discarding/sacrificing the center piece. These will be the arms of the cross. To attach, cut a coffee stirrer to the appropriate length and slide through the center of the top half of the whole wiener, then slide on the remaining 2/3 of cut wiener. (See photo**).\u003c/p>\n\u003cp>4. Dip one crucifix into the batter, coating well. The batter should be firm and giving, but not run. If it is too dry, add a little milk. Too runny, add a little more flour. The batter is as forgiving as He is. Gently shake off any excess and lay directly into the pot of hot oil. Fry on one side for about 1 1/2 minutes. Using tongs, gently turn its other cheek and fry for the same amount of time. On the third minute, let it rise from the oil and rest on a shroud of paper towels to cool. Repeat until all crucifixes are battered and fried.\u003c/p>\n\u003cp>5. To serve, decorate with mustard. You do not have to put the image of Christ on every corn dog. If you have any martyrs in your family, feel free to squirt on their likeness and share it with them to show that you know how much they themselves have suffered, which will give them great comfort. Just please remind them not to bite into the coffee stirrer crossbeam, which most decidedly will not.\u003c/p>\n\u003cp>* Or eight year-olds. Luis Antonio de Bourbon was ordained cardinal on 19 December, 1735. He was eight years old\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>** Note: This is a photo of a practice-run crucifixion dog in which I discovered that coffee stirrers are excellent for sidebeam support, but terrible for for use as handles, which is why one should use chopsticks.\u003c/p>\n\n",
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"excerpt": "And in the middle of everything would be a treat which would really bring home the drama of Christ’s Passion in edible form. Something delicious and filling, but would still remind us of Christ’s suffering with each and every mouthful: corn dogs on a cross.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/corndog-frying.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/corndog-frying-290x290.png\" alt=\"corndog frying\" width=\"290\" height=\"290\" class=\"alignleft size-medium wp-image-59035\">\u003c/a>When I was a boy, I took everything the Catholic church told me literally.\u003c/p>\n\u003cp>After my first visit to the confessional, I was absolved of my transgressions by Father O’Connor and told that, as soon as I said my ten Hail Marys, my soul would be light and unburdened by the weight of sin. When I had finished my last “Amen,\" I ran outside to the church’s tetherball court and began jumping around the blacktop, convinced that with each leap, I rose higher in the air and therefore rose closer to God. It was a very good feeling.\u003c/p>\n\u003cp>When I took Holy Communion, I understood that, thanks to the miracle of Transubstantiation, I was accepting an actual piece of Christ’s body onto the tip of my tongue. But which piece? I didn’t dare ask the priest who was doling out the goods, so I’d just return to my pew and sit next to my mother with the Eucharist softening and balancing on my tongue. I was afraid to chew the wafer, thinking it would cause Jesus unnecessary pain, so I just let it rest there until it dissolved, wondering if I could tell from what part of His body it came. Was it from His thigh or His breast? Was it light meat or dark? If I were to have judged based solely on flavor, I would have come to the conclusion that I was eating a part of His sandal every time.\u003c/p>\n\u003cp>And yet I always found myself wanting to go back for seconds. We never ate before morning Mass, so I was always extremely hungry. When everyone else was praying for the souls of the recently departed, I was praying for breakfast. Ingesting the communion wafer may have brought me closer to Christ, but it also whetted my appetite as it found its way into my stomach and got my gastric juices churning. It was a uniquely Catholic torture.\u003c/p>\n\u003cp>At Easter Mass, which felt like the longest of the year, I found this torture even more grueling, which was appropriate given to constant reminder of Christ’s suffering and dying for our sins. I identified with Him because I was suffering and dying, too. Of hunger. I’d look at the altar and think the priests could have done a much better job at feeding their congregation if they had set it up as a buffet. It was already set with silver and a nice cloth, so they didn’t have far to go.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I never thought as to what they might serve at the buffet, but I was confident that whatever it was, they’d never run out of anything because Jesus would never let that kind of thing happen. Especially at one of his own parties.\u003c/p>\n\u003cp>For the bible told me so. And quite literally, for that matter.\u003c/p>\n\u003cp>\u003cstrong>Crucifixion Corn Dogs\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Crucifix-corndog.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Crucifix-corndog.png\" alt=\"Crucifix Corndog\" width=\"602\" height=\"605\" class=\"aligncenter size-full wp-image-59036\">\u003c/a>\u003c/p>\n\u003cp>If I were a seven year-old today and attending Easter mass, I know what I would like to see served at an Easter Service buffet. Naturally, everything would conform to a Jesus/Easter theme: Hot cross buns, hollow chocolate bunnies, and cereal in the shape of crosses and halos on one end; a deacon with a big knife to carve up the Lamb of God on the other. Or the Ham of God, since I wasn’t a fan of eating lamb back then.\u003c/p>\n\u003cp>And in the middle of everything would be a treat which would really bring home the drama of Christ’s Passion in edible form. Something delicious and filling, but would still remind us of Christ’s suffering with each and every mouthful: corn dogs on a cross.\u003c/p>\n\u003cp>They’re more substantial than a communion wafer, and more delicious, too. And, given the nature of hot dogs, you still won’t be certain from which part of the body they came.\u003c/p>\n\u003cp>With the Catholic church suffering a loss in attendance, even at Easter time, drastic measures should be taken to reverse the decline. Ordaining women, getting rid of the celibacy rule, and welcoming gay, lesbian, and transgendered would be nice, but I don’t see these things happening any time soon, so they might as well throw a nice, big buffet and see what happens. Or they might come up with some other novel approaches. All they have to do is ask the seven year-olds* of their diocese. After all, Jesus loves the little children.\u003c/p>\n\u003cp>This recipe is adapted from Saveur magazine’s \u003ca href=\"http://www.saveur.com/article/Recipes/State-Fair-Corn-Dogs\">State Fair\u003c/a> recipe, which was, of course, gotten from poor people who work state fairs, who got it from some other people, who most likely got it from wheat and corn crops. And cows. And mustard companies. The using-a-chopstick-as-a-handle trick I learned from \u003ca href=\"http://thepioneerwoman.com/cooking/2011/10/classic-corn-dogs-and-cheese-on-a-stick/\">Ree Drummond’s\u003c/a> website. She most likely learned this trick from Beatrice Lillie’s character Mrs. Meers in Thoroughly Modern Millie. And \u003ca href=\"http://mattbites.com/\">Matt Armendariz\u003c/a> will very likely be including this recipe in his upcoming Holidays On A Stick! cookbook (publishing date undetermined).\u003c/p>\n\u003cp>If the idea of squirting a mustard Jesus onto your corn dog makes you uncomfortable, you can still stay in theme by creating a condiment version of The Penitent Thief. Or The Impenitent one, if that is more your style.\u003c/p>\n\u003cp>\u003cstrong>Serves 8.\u003c/strong> To serve multitudes, pray over this recipe’s ingredients for as long as needed if you are perfect and without sin. For everyone else, multiply the recipe by hand.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>1 1/3 cup yellow cornmeal\u003c/li>\n\u003cli>4 tablespoons sugar\u003c/li>\n\u003cli>2 tablespoons baking powder\u003c/li>\n\u003cli>1/2 teaspoon baking soda\u003c/li>\n\u003cli>1/2 teaspoon dry mustard\u003c/li>\n\u003cli>1/2 teaspoon ground white pepper\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003cli>1 3/4 cups whole milk\u003c/li>\n\u003cli>1/2 cup buttermilk\u003c/li>\n\u003cli>2 eggs, lightly flogged\u003c/li>\n\u003cli>16 6″ hot dogs. I have chosen to use chicken dogs, which is more than likely still offensive to practicing Catholics on Good Friday, but probably less so than beef franks.\u003c/li>\n\u003cli>Vegetable oil, for frying\u003c/li>\n\u003cli>4 pairs of wooden take-out chopsticks to serve as posts, 8 coffee stirrers to serve as crossbeams.\u003c/li>\n\u003cli>Yellow mustard and (non-yellow) catsup for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, dry mustard, white pepper, and salt. In a separate bowl, combine milk, buttermilk, and egg until the trinity becomes a confusing, inseparable muddle. Add the liquid to the dry ingredients until all becomes binding and Universal.\u003c/p>\n\u003cp>2. In a wide, deep pan or Dutch oven (this requires more elbow room than an ordinary, non-Catholic corn dog recipe), pour oil to a depth of 2″ and warm over medium-high heat until the oil reaches 350°F.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Wiener-Demo.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Wiener-Demo-290x290.png\" alt=\"Weiner demo\" width=\"290\" height=\"290\" class=\"alignright size-medium wp-image-59038\">\u003c/a>3. As the oil is heating, make the hot dog crucifixes. To assemble, cut about 2″ off the narrow part of each chop stick which, under ordinary circumstances, be the end one would place in one’s mouth. Discard the circumcised tips. Gently insert the chopstick into one end of a hot dog, until all that is left visible is a 2″ handle. Cut a second hot dog in thirds, discarding/sacrificing the center piece. These will be the arms of the cross. To attach, cut a coffee stirrer to the appropriate length and slide through the center of the top half of the whole wiener, then slide on the remaining 2/3 of cut wiener. (See photo**).\u003c/p>\n\u003cp>4. Dip one crucifix into the batter, coating well. The batter should be firm and giving, but not run. If it is too dry, add a little milk. Too runny, add a little more flour. The batter is as forgiving as He is. Gently shake off any excess and lay directly into the pot of hot oil. Fry on one side for about 1 1/2 minutes. Using tongs, gently turn its other cheek and fry for the same amount of time. On the third minute, let it rise from the oil and rest on a shroud of paper towels to cool. Repeat until all crucifixes are battered and fried.\u003c/p>\n\u003cp>5. To serve, decorate with mustard. You do not have to put the image of Christ on every corn dog. If you have any martyrs in your family, feel free to squirt on their likeness and share it with them to show that you know how much they themselves have suffered, which will give them great comfort. Just please remind them not to bite into the coffee stirrer crossbeam, which most decidedly will not.\u003c/p>\n\u003cp>* Or eight year-olds. Luis Antonio de Bourbon was ordained cardinal on 19 December, 1735. He was eight years old\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>** Note: This is a photo of a practice-run crucifixion dog in which I discovered that coffee stirrers are excellent for sidebeam support, but terrible for for use as handles, which is why one should use chopsticks.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Homemade Peeps, And More Easter Treats, A La Thomas Keller",
"title": "Homemade Peeps, And More Easter Treats, A La Thomas Keller",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_59160\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon_eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon_eggs.jpg\" alt=\"Marshmallow eggs made with homemade flavored sugar are a colorful treat at Thomas Keller's Bouchon Bakery in Beverly Hills, Calif. To make them, pipe homemade marshmallow into hollow plastic eggs. Photo: Doriane Raiman for NPR\" width=\"624\" height=\"351\" class=\"size-full wp-image-59160\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marshmallow eggs made with homemade flavored sugar are a colorful treat at Thomas Keller's Bouchon Bakery in Beverly Hills, Calif. To make them, pipe homemade marshmallow into hollow plastic eggs. Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/29/175599684/homemade-peeps-and-more-easter-treats-a-la-thomas-keller\">Morning Edition\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/03/20130329_me_18.mp3\"] \u003c/p>\n\u003cp>Post by Camila Domonoske, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/29/175599684/homemade-peeps-and-more-easter-treats-a-la-thomas-keller\">The Salt at NPR Food\u003c/a> (3/29/13)\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/175620951/bouchon-bakery\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon-bakery-290x290.jpg\" alt=\"Bouchon Bakery by Thomas Keller and Sebastien Rouxel\" width=\"290\" height=\"290\" class=\"alignleft size-medium wp-image-59162\">\u003c/a>After 40 long days of Lenten abstention, Easter is a time for indulgence. And for those of us who don't observe Lent — well, who can resist all those chocolate bunnies? It's a time for sweets, with or without an excuse.\u003c/p>\n\u003cp>But if you're looking for Easter indulgences that are a little more refined than Peeps and jelly beans,\u003cstrong>\u003c/strong> take a cue from renowned chef Thomas Keller, whose \u003ca href=\"http://bouchonbistro.com/\">Bouchon\u003c/a> restaurants are as famous for their baked goods as they are for their bistro fare.\u003c/p>\n\u003cp>Earlier this week, NPR's Renee Montagne visited the kitchen of the Bouchon restaurant and bakery in Beverly Hills, Calif., for a taste of some of Keller's takes on classic Easter sweets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most of us can't sneak a taste of Keller's hot cross bun frosting, like Montagne did, but thanks to the cookbook \u003cem>Bouchon Bakery\u003c/em>, which Keller co-authored, we can re-create some of those treats at home. Be warned, though: Keller's standards are exacting, and reproducing some of his items requires extra prep work — and maybe some shopping for new kitchen tools.\u003c/p>\n\u003cp>For precision baking, Keller says a scale is crucial; flour can easily shift in density, so measuring in cups is dangerously inaccurate, he argues.\u003c/p>\n\u003cp>\"Throw away your measuring cups,\" Keller tells Montagne. \"Buy yourself a gram scale instead.\"\u003c/p>\n\u003cp>Other items you might need that may not be kitchen staples, like acetate sheets and powdered food coloring, make cooking easier and cleanup far less stressful.\u003c/p>\n\u003cp>Keller led NPR through the process of making three Easter treats from his kitchen. Recipes for all three can be found farther down.\u003c/p>\n\u003cfigure id=\"attachment_59159\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchonhot-cross-buns.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchonhot-cross-buns-290x217.jpg\" alt='The Bouchon Bakery cookbook demonstrates how to apply the frosting \"cross\" on a pan of hot cross buns. Photo: Deborah Jones/Artisan Books' width=\"290\" height=\"217\" class=\"size-medium wp-image-59159\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bouchon Bakery cookbook demonstrates how to apply the frosting \"cross\" on a pan of hot cross buns.\u003cbr> Photo: Deborah Jones/Artisan Books\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hot Cross Buns\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"#buns\">Hot cross buns\u003c/a> date back hundreds of years and have traditionally been made on Good Friday. These dough rolls marked with a cross had a religious component, certainly, but they're also symbolic of another kind of devotion, Keller explains. \"Eating the hot cross bun with your friend meant that you'd be friends for life, so it really signified that kind of friendship in a positive way,\" he says. \"And then there's another myth: If you kept a bun for an entire year, it would not go moldy, and if you became sick and you ate it, it would cure whatever sickness you have.\"\u003c/p>\n\u003cp>Bouchon's version is a rich brioche roll studded with dried currants and cranberries. Pastry chefs top the brioche with a cross of white confectioners' sugar frosting, spiced with cinnamon and cardamom. Myths aside, don't let them sit for a year: They're best eaten the same day they're baked.\u003c/p>\n\u003cp>\u003cstrong>Marshmallow Eggs\u003c/strong>\u003c/p>\n\u003cp>Keller has fond memories of that springtime staple, Peeps: \"They're very cute,\" he says, \"and, you know, they remind us of when we were kids. I mean, we ate those all the time.\"\u003c/p>\n\u003cp>Bouchon's egg-shaped, homemade \u003ca href=\"#eggs\">marshmallows\u003c/a> turn that childhood memory into a grown-up treat. The marshmallow imparts a richness that can come as a surprise — Montagne describes it as \"almost like thick cream.\"\u003c/p>\n\u003cfigure id=\"attachment_59163\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon-carrotmuffins.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon-carrotmuffins-290x216.jpg\" alt=\"Thomas Keller's Bouchon Bakery makes a variety of carrot-themed desserts — carrot cake, carrot muffins and carrot cupcakes — to celebrate Eas Photo: Doriane Raiman for NPR\" width=\"290\" height=\"216\" class=\"size-medium wp-image-59163\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thomas Keller's Bouchon Bakery makes a variety of carrot-themed desserts — carrot cake, carrot muffins and carrot cupcakes — to celebrate Eas Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Carrot Muffins\u003c/strong>\u003c/p>\n\u003cp>The last recipe is a little less obviously Easter-related, but Keller says \u003ca href=\"#muffins\">carrot muffins\u003c/a> are a holiday staple. \"Bunnies eat carrots. We've got to have carrots involved in Easter, because that's Bugs Bunny's favorite vegetable,\" he jokes. And there's a benefit to having carrot muffins on your table of holiday indulgences: \"Everybody loves it, because in many ways you think it's really, really healthy for you,\" Keller says. \"It's a way of being sinful, but also being responsible to some health concerns.\"\u003c/p>\n\u003cp>If you're making carrot muffins at home, the key is to start with the right kind of carrots: the small, skinny ones that come in bunches, rather than the larger \"horse carrots\" you might use for soup. \"We want to have the sweetest possible carrot that we can get,\" Keller says, which means carrots less than an inch in diameter.\u003c/p>\n\u003cp>Look below for Keller's recipes for hot cross buns, marshmallow eggs and carrot muffins. Be sure to set aside ample time for these treats — they are all multiday projects, with some sort of overnight component. After all, you don't cook your way to three Michelin stars by taking shortcuts.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"buns\">\u003c/a>Recipe: Hot Cross Buns \u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Makes 12 buns\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>For The Buns\u003c/strong>\u003c/p>\n\u003cp>3/4 cup (122 grams) dried currants\u003cbr>1/2 cup (61 grams) dried cranberries\u003cbr>1/2 teaspoon (3 grams) vanilla paste\u003cbr>Brioche Dough For Hot Cross Buns (recipe follows)\u003cbr>Egg Wash (recipe follows)\u003c/p>\n\u003cp>\u003cstrong>For The Icing\u003c/strong>\u003c/p>\n\u003cp>2 1/4 cups (258 grams) powdered sugar\u003cbr>3/8 teaspoon (1 grams) ground cinnamon\u003cbr>3/8 teaspoon (1 grams) ground cardamom\u003cbr>2 1/2 tablespoons (40 grams) whole milk\u003c/p>\n\u003cp>\u003cem>This recipe was developed by Bouchon Bakery's head baker, Matthew McDonald. The buns are loaded with currants and cranberries and piped with an icing spiced with cinnamon and cardamom. It's the beguiling addition of cardamom to just the right amount of cinnamon in the icing, and the way the spices play off the fruit, that gives these buns their zing. Hot cross buns are an English tradition on Good Friday, but they're so good we hope you'll make them all year round. \u003c/em>\u003c/p>\n\u003cp>\u003cem>You'll need a quarter sheet pan and a disposable pastry bag. Buns baked in a convection oven will have a slightly higher rise and a more even color.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>For The Buns \u003c/strong>\u003c/p>\n\u003cp>Combine the currants and cranberries in a medium bowl and pour 2 cups boiling water over them. Let sit for 5 minutes to plump the fruit, then drain and pat dry with paper towels. Dry the bowl, return the fruit to it, and toss with the vanilla paste. Set aside.\u003c/p>\n\u003cp>Spray a large bowl with nonstick spray. Run a bowl scraper around the sides and down to the bottom of the bowl of brioche dough to release the dough and turn it out onto a lightly floured work surface, adding flour only as needed to keep it from sticking.\u003c/p>\n\u003cfigure id=\"attachment_59166\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchonhotcrossbuns2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchonhotcrossbuns2-290x217.jpg\" alt=\"Chef Thomas Keller demonstrates how to apply homemade icing to his hot cross buns. Photo: Doriane Raiman for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-59166\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Thomas Keller demonstrates how to apply homemade icing to his hot cross buns. Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>With your hands, gently pat the dough into a rectangular shape. Pour the currant-cranberry mixture onto the dough and knead it into the dough (which will be sticky) to distribute it evenly. Pat the dough into a rectangle again.\u003c/p>\n\u003cp>Stretch the left side of the dough out and fold it over two-thirds of the dough, then stretch and fold it from the right side to the opposite side, as if you were folding a letter. Repeat the process, working from the bottom and then the top. Turn the dough over, lift it up with a bench scraper, and place it seam side down in the prepared bowl. Cover the bowl with plastic wrap or a clean dish towel and let the dough sit at room temperature for 45 minutes.\u003c/p>\n\u003cp>Repeat the stretching and folding process, then return the dough to the bowl, seam side down, cover, and let sit for another 45 minutes.\u003c/p>\n\u003cp>Spray the quarter sheet pan with nonstick spray. Line the bottom with parchment paper and spray the paper.\u003c/p>\n\u003cp>Use the bowl scraper to release the dough and turn it out onto a lightly floured work surface. Using a bench scraper, divide the dough into 12 equal portions (78 grams each). Cup your fingers around a portion of dough and, using the palm of your hand, roll it against the work surface to form a ball. Continue to roll until the dough is completely smooth. Repeat with the remaining dough. (When you become proficient at rolling with one hand, you can use both hands and roll 2 portions at a time.) Set the balls on the prepared pan in 3 rows of 4. Brush the tops with egg wash.\u003c/p>\n\u003cp>Cover the pan with a plastic tub or a cardboard box and let proof for 1 to 1 1/2 hours, until the balls have risen and are touching.\u003c/p>\n\u003cp>Preheat the oven to 325 F (convection) or 350 F (standard).\u003c/p>\n\u003cp>Brush the tops of the buns with egg wash again. Bake for 17 to 22 minutes in a convection oven, 25 to 30 minutes in a standard oven, until the tops are a rich golden brown and, when tested with a toothpick, the centers are baked through. Set the pan on a cooling rack and let cool completely. (If freezing, do not ice the buns at this point.)\u003c/p>\n\u003cp>\u003cstrong>For The Icing\u003c/strong>\u003c/p>\n\u003cp>Sift the sugar, cinnamon and cardamom into the bowl of a stand mixer. Fit the mixer with the paddle attachment and mix on the lowest setting for about 15 seconds to distribute the spices evenly. With the mixer running, slowly add the milk. Scrape down the sides and bottom of the bowl, increase the speed to low, and mix for 30 seconds to 1 minute, until smooth.\u003c/p>\n\u003cp>Transfer the icing to the pastry bag. Cut off 1/4 inch of the tip. Starting at the left side of the top corner bun, pipe a continuous strip of icing across the center of the first row of 3 buns. Repeat with the remaining 3 rows. Then repeat in the opposite direction, across the 3 rows of 4 buns, working in the opposite direction, to create a cross of frosting on each bun. Serve the whole pan, or cut into individual buns.\u003c/p>\n\u003cp>The buns are best the day they are baked, but they can be stored, before icing, wrapped tightly in a few layers of plastic wrap or in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week (see note on defrosting frozen baked brioche pastries).\u003c/p>\n\u003cp>* Note on freezing unbaked brioche pastries: Unbaked brioche pastries can be frozen after they are formed, but before they are proofed, wrapped in a few layers of plastic wrap, for up to 1 week. When ready to use, remove from the freezer and proof the dough as directed, keeping in mind that the proofing may take up to 5 hours.\u003c/p>\n\u003cp>* Note on defrosting frozen baked brioche pastries: Defrost, still in the plastic wrap or in the container, in the refrigerator. Leaving the pastries wrapped or in the container means any condensation will form on the outside, not on the pastries. Place on a sheet pan and refresh in a 325°F oven (standard) for about 5 minutes.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Brioche Dough For Hot Cross Buns\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups plus 2 1/2 tablespoons (372 grams) all-purpose flour\u003cbr>2 3/8 teaspoons (8 grams) instant yeast\u003cbr>3 tablespoons plus 2 teaspoons (44 grams) granulated sugar\u003cbr>1 1/2 teaspoons (9 grams) fine sea salt\u003cbr>1/2 cup plus 3 1/2 tablespoons (186 grams) eggs\u003cbr>1/4 cup (63 grams) whole milk\u003cbr>5.8 ounces (167 grams) unsalted butter cut into 1/2 -inch cubes\u003c/p>\n\u003cp>\u003cem>Brioche is a bread that's enriched with butter and eggs. There are different ways of making it, with different proportions of butter. Everything should be at room temperature so the dough comes together beautifully. The dough then gets folded and is fermented in the refrigerator overnight.\u003c/em>\u003c/p>\n\u003cp>To mix the dough, place the flour and yeast in the bowl of a stand mixer fitted with the dough hook and mix for about 15 seconds to distribute the yeast evenly. Add all of the remaining dough ingredients, except the butter, and mix on low speed for 4 minutes. Continue to mix on low speed for 30 minutes. (At this point there will be some dough sticking to the sides of the bowl.) Add the butter a few pieces at a time, incorporating each addition before adding the next. Stop and scrape down the sides and bottom of the bowl and push the dough off the hook. Continue to mix for 10 minutes.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Egg Wash\u003c/strong>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Break 1 or more eggs, as needed, into a small bowl and whip with a fork or small whisk to combine the white(s) and yolk(s) well. Strain through a fine-mesh strainer before using.\u003c/p>\n\u003cp>* Note: We use egg washes often. If you want a nice shine on a dough, give the dough two brushings of it: The first brushing acts as a sealer, and the second is more like a glaze. At the bakery, because we egg-wash great volumes of products, we put the egg wash, strained, into a spray gun, paint gun or airbrush. This not only gives us a uniform coating, it's also very gentle on the dough, which is important if it's a proofed and delicate croissant, for example. If you're only egg-washing a small quantity, use a pastry brush.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>Bouchon Bakery\u003cem> by Thomas Keller and Sebastien Rouxel (Artisan Books). Copyright 2012.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"eggs\">\u003c/a>Recipe: Marshmallow Eggs\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_59161\" class=\"wp-caption alignleft\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon_keller.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon_keller-193x290.jpg\" alt=\"Thomas Keller demonstrates how to prepare and open his recipe for his marshmallow eggs at his Bouchon Bakery in Beverly Hills. Photo: Doriane Raiman for NPR\" width=\"193\" height=\"290\" class=\"size-medium wp-image-59161\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thomas Keller demonstrates how to prepare and open his recipe for his marshmallow eggs at his Bouchon Bakery in Beverly Hills. Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 12 eggs\u003c/em>\u003c/p>\n\u003cp>Marshmallows, just mixed and still warm (recipes follow)\u003cbr>1/4 cup plus 1 tablespoon (90 grams) white or colored decorating sugar, store-bought or homemade (recipes follow)\u003c/p>\n\u003cp>\u003cem>At Easter, the team loves to make marshmallow eggs. When you serve them in all kinds of colors, they're a joy to behold, especially for kids. We make different flavors and colors, coat them in various decorative sugars, and place them in egg cartons. For vanilla eggs, we use plain sugar, but for the raspberry we use our raspberry sugar and for the lemon, our lemon sugar. When people first open the carton, they think it's filled with dyed Easter eggs, not marshmallows. Be sure to buy sturdy plastic eggs to use as molds; the cheaper ones are really flimsy. Note that the marshmallows and decorating sugar should rest overnight before coating the eggs.\u003c/em>\u003c/p>\n\u003cp>\u003cem>You'll need twelve two-piece plastic eggs, a clean egg carton, and a pastry bag with a \u003c/em>\u003cem>1/2-inch plain tip.\u003c/em>\u003c/p>\n\u003cp>If the plastic eggs are new, open them, wash them and dry thoroughly. Spray the inside of both halves of each egg with nonstick spray and set them in the egg carton.\u003c/p>\n\u003cp>Fill the pastry bag with the warm marshmallow mixture. Holding the tip close to the bottom of an egg half, slowly pull up as you fill the half completely; try not to leave any air pockets. Fill the other half and fit the top and bottom together — there will be some resistance, but they must be secure to form a perfectly shaped egg. Wipe off the excess marshmallow that oozes from the egg with a damp paper towel. Repeat with the remaining eggs. Stand the filled eggs in the egg carton and let them sit at room temperature overnight.\u003c/p>\n\u003cp>Put the decorating sugar in a small bowl. Remove the eggs from the molds. Toss the eggs in the sugar and then stand them in the egg carton.\u003c/p>\n\u003cp>If they will be served within a few hours, let the eggs sit at room temperature. For longer storage, place the egg carton in a large covered container for up to 2 weeks.\u003c/p>\n\u003cp>\u003cstrong>For Vanilla Marshmallows\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 4 dozen 1-inch marshmallows (250 grams/8.8 ounces)\u003c/em>\u003c/p>\n\u003cp>1/2 cup (5 grams) powdered sugar\u003cbr>1/2 cup (6.4 grams) cornstarch\u003cbr>4 sheets (9.6 grams) silver leaf gelatin\u003cbr>1/4 cup plus 2 tablespoons (87 grams) egg whites\u003cbr>1/4 vanilla bean, split lengthwise\u003cbr>1 cup plus 2 tablespoons (225 grams) granulated sugar\u003cbr>1/2 cup (112 grams) water\u003cbr>2 1/2 tablespoons (50 grams) light corn syrup\u003c/p>\n\u003cp>\u003cem>Marshmallows may seem mysterious and complex, but they're really easy — nothing more than meringue set with gelatin. If you can make a meringue, you can make your own marshmallows. They're playful and fun, and they can be made in different flavors. We make lemon, raspberry and vanilla marshmallows, but you could add jams or pistachio paste for different flavors (add 15 to 20 percent of the weight of the egg whites and sugar).\u003c/em>\u003c/p>\n\u003cp>\u003cem>You'll need an 8-inch-square baking pan, an 8-inch-square piece of acetate, and a Thermapen or other candy thermometer.\u003c/em>\u003c/p>\n\u003cp>Mix the powdered sugar and cornstarch together. Line the baking pan with plastic wrap and sprinkle the plastic wrap generously with the powdered sugar mixture; set the remainder aside.\u003c/p>\n\u003cp>Place the gelatin in a bowl of ice water to soften.\u003c/p>\n\u003cp>Spray one side of the piece of acetate with nonstick spray; set aside.\u003c/p>\n\u003cp>Remove the gelatin from the water and squeeze out excess water. Place the gelatin in a small metal bowl set over a small pot of simmering water and melt it (do not let it simmer), then reduce the heat and keep it warm.\u003c/p>\n\u003cp>Meanwhile, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Scrape the seeds from the vanilla bean and add the seeds to the egg whites.\u003c/p>\n\u003cp>Combine the granulated sugar, water and corn syrup in a large saucepan and bring to a simmer over medium-high heat, stirring to dissolve the sugar, then simmer for about 5 minutes, until the syrup reaches 250 F/121.1 C.\u003c/p>\n\u003cp>Letting the syrup continue to cook, turn the mixer to medium speed. The goal is to have the whites at medium peaks when the syrup reaches 281 to 284 F/138 to 140 C. Should the whites reach stiff peaks before the syrup reaches the proper temperature, reduce the mixer speed to the lowest setting.\u003c/p>\n\u003cfigure id=\"attachment_59165\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchoneggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchoneggs.jpg\" alt=\"After the marshmallow has set, open the plastic shell and dip the egg in flavored and colored sugar, as Thomas Keller demonstrates here. Photo: Doriane Raiman for NPR\" width=\"624\" height=\"350\" class=\"size-full wp-image-59165\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After the marshmallow has set, open the plastic shell and dip the egg in flavored and colored sugar, as Thomas Keller demonstrates here. Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>When the syrup reaches 281 to 284 F/138 to 140 C, remove it from the heat. Turn the mixer to medium speed and slowly add the syrup to the egg whites, pouring it between the side of the bowl and the whisk. Pour in the gelatin, increase the speed to medium-high, and mix for about 5 minutes, until the mixture is thickened, glossy and warm but not hot.\u003c/p>\n\u003cp>Spray a spatula with nonstick spray. Spread the marshmallow evenly in the prepared pan. Top with the acetate, sprayed side down, and gently press it against the marshmallow to make the top perfectly smooth.\u003c/p>\n\u003cp>Set a piece of parchment paper larger than the marshmallow on a large cutting board.\u003c/p>\n\u003cp>Remove the sheet of acetate. Coat the top of the marshmallow with some of the reserved powdered sugar mixture. Flip the marshmallow onto the parchment paper, remove the plastic wrap, and sprinkle with more of the powdered sugar mixture as necessary.\u003c/p>\n\u003cp>It can be difficult to cut marshmallows evenly. Spray a large chef's knife with nonstick spray and trim the sides of the marshmallow square, then cut into 1-inch cubes (or other shapes), using a ruler as a guide. Clean and respray the knife before each cut. If the marshmallows are sticky when you separate them, dust them lightly with additional powdered sugar mixture.\u003c/p>\n\u003cp>The marshmallows can be stored in a covered container at room temperature for up to 3 days.\u003c/p>\n\u003cp>\u003cstrong>For Raspberry Marshmallows\u003c/strong>\u003c/p>\n\u003cp>Omit the vanilla bean. If desired, add 2 drops red food coloring, preferably Chefmaster Red Red, to the warm marshmallow mixture and mix just to combine. Remove the bowl from the mixer stand and gently whisk in 12 grams/2 tablespoons raspberry powder. Spread the marshmallow in the pan and proceed as directed.\u003c/p>\n\u003cp>\u003cstrong>For Lemon Marshmallows\u003c/strong>\u003c/p>\n\u003cp>Omit the vanilla bean. If desired, add 6 drops yellow food coloring, preferably Chefmaster Lemon Yellow, to the warm marshmallow mixture and mix just to combine. Add the grated zest of 2 lemons (12 grams/2 tablespoons) and mix to combine, then spread the marshmallow in the pan and proceed as directed.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Colored Decorating Sugar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For Raspberry Sugar\u003cem>\u003cbr>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>1/4 cup plus 1 1/2 tablespoons (100 grams) large-crystal sparkling sugar\u003cbr>6 drops diluted citric acid (see Note)\u003cbr>1/2 teaspoons (1 gram) dehydrated raspberry powder, or as needed\u003cbr>Powdered oil-soluble red food coloring\u003c/p>\n\u003cp>\u003cstrong>For Lemon Sugar\u003c/strong>\u003c/p>\n\u003cp>1/4 cup plus 1 1/2 tablespoons (100 grams) large-crystal sparkling sugar\u003cbr>6 drops diluted citric acid (see Note)\u003cbr>3/4 teaspoons (1.5 grams) grated zest of 1/2 lemon (use a rasp grater)\u003cbr>Powdered oil-soluble yellow food coloring\u003c/p>\n\u003cp>\u003cem>Don't be tempted to use liquid food coloring; it won't work here. If you'd like, wear a pair of plastic gloves to avoid staining your hands.\u003c/em>\u003c/p>\n\u003cp>Place the sugar in a small bowl. Stir in the citric acid, raspberry powder or lemon zest, and just the amount of food coloring that fits on the tip of a small paring knife (less than a pinch), then use your hands to work the mixture together. If you'd like, add a little additional powder and/or food coloring. Spread the sugar on a baking sheet and let it dry overnight at room temperature.\u003c/p>\n\u003cp>* Note: To make diluted citric acid, combine 3/8 teaspoon (2 grams) citric acid and 3/4 teaspoon (2 grams) water in a small cup and stir to dissolve the citric acid.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>Bouchon Bakery\u003cem> by Thomas Keller and Sebastien Rouxel (Artisan Books). Copyright 2012.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"muffins\">\u003c/a>Recipe: Carrot Muffins\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_59164\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchoncarrot-muffins.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchoncarrot-muffins-290x290.jpg\" alt=\"The Bouchon Bakery cookbook highlights the streusel topping on Keller's carrot muffin Photo: Deborah Jones/Artisan Books\" width=\"290\" height=\"290\" class=\"size-medium wp-image-59164\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bouchon Bakery cookbook highlights the streusel topping on Keller's carrot muffin Photo: Deborah Jones/Artisan Books\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 muffins\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>For The Batter\u003c/strong>\u003c/p>\n\u003cp>1 1/4 cups plus 2 teaspoons (180 grams) all-purpose flour\u003cbr>1/2 plus 1/8 teaspoon (3.11 grams) baking soda\u003cbr>1/4 teaspoon (1 grams) baking powder\u003cbr>3/4 plus 1/8 teaspoon (2.3 grams) ground cinnamon\u003cbr>1/2 plus 1/8 teaspoon (2 grams) kosher salt\u003cbr>1 cup plus 2 teaspoons (207 grams) granulated sugar\u003cbr>1/2 cup plus 2 tablespoons (142 grams) canola oil\u003cbr>1/4 vanilla bean, split lengthwise\u003cbr>1/3 cup (80 grams) eggs\u003cbr>1 3/4 cups (212 grams) shredded carrots\u003cbr>Generous 1 1/4 cups (180 grams) Oat Streusel Topping (recipe follows)\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>You'll need a 6-cup jumbo muffin pan and muffin papers.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This is a good basic carrot muffin, and we sprinkle it with a great oat streusel for even more flavor and texture.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Carrots — and other vegetables, such as zucchini — add moisture to muffin and cake batters. Carrots are so plentiful that we often take them for granted, but all carrots are not alike. I hope you'll pay a little extra for bunch carrots, carrots still with their tops, rather than the ones in plastic bags. The quality makes a big difference when they're a major part of the recipe.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This recipe uses vegetable oil, not butter, and if you omit the streusel, it is dairy free.\u003c/em>\u003c/p>\n\u003cp>Place the flour in a medium bowl. Sift in the baking soda, baking powder and cinnamon. Add the salt and whisk together.\u003c/p>\n\u003cp>Combine the sugar and oil in the bowl of a stand mixer fitted with the whisk attachment and mix on low speed for about 1 minute. Scrape the seeds from the vanilla bean, add them to the sugar mixture, and mix for 30 seconds to distribute the seeds evenly. Scrape down the sides and bottom of the bowl, add the eggs, and mix on low speed for about 1 minute, until just incorporated. Add the dry ingredients in 2 additions, mixing on low speed for 15 seconds after each, or until just combined.\u003c/p>\n\u003cp>Remove the bowl from the mixer stand and scrape the bottom of the bowl to incorporate any dry ingredients that may have settled there. Stir in the carrots. Transfer the batter to a covered container and refrigerate overnight, or for up to 36 hours.\u003c/p>\n\u003cp>To bake the muffins: Preheat the oven to 425 F (standard). Line the muffin pan with the muffin papers and spray the papers with nonstick spray.\u003c/p>\n\u003cp>Spoon the batter evenly into the papers, stopping 3/8 inch from the top (135 grams each). Sprinkle 30 grams/3 tablespoons of the streusel on top of each muffin and press gently into the batter. Place the pan in the oven, lower the oven temperature to 325 F, and bake for 40 to 43 minutes, or until the muffins are golden brown and a skewer inserted in the center comes out clean. Set the pan on a cooling rack and cool completely.\u003c/p>\n\u003cp>The muffins are best the day they are baked, but they can be wrapped individually in a few layers of plastic wrap or stored in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week.\u003c/p>\n\u003cp>\u003cstrong>For The Oat Streusel Topping\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes 4 cups (544 grams)\u003c/em>\u003c/p>\n\u003cp>1 cup (142 grams) all-purpose flour\u003cbr>1 1/4 cups plus 1 tablespoon (107 grams) old-fashioned oats\u003cbr>1/4 cup plus 3 1/2 tablespoons (106 grams) toasted wheat germ\u003cbr>1/2 cup plus 2 1/2 teaspoons (lightly packed) (50 grams) light brown sugar\u003cbr>2 tablespoons plus 1 1/4 teaspoons (29 grams) granulated sugar\u003cbr>1/2 teaspoon (1.2 grams) ground cinnamon\u003cbr>1/2 teaspoon (0.5 gram) freshly grated nutmeg\u003cbr>1/8 teaspoon (0.4 gram) kosher salt\u003cbr>1/4 vanilla bean, split lengthwise\u003cbr>4 ounces (113 grams) cold unsalted butter, cut into 1/4 -inch pieces\u003c/p>\n\u003cp>Combine all of the ingredients except the vanilla bean and butter in the bowl of a stand mixer fitted with the paddle attachment, and mix on low speed to combine. Scrape the seeds from the vanilla bean, add them to the dry mixture, and mix until evenly distributed. Toss in the butter and mix for about 1 minute, or until the butter is incorporated, with no large chunks remaining.\u003c/p>\n\u003cp>Transfer to a covered container or a resealable plastic bag. Refrigerate for at least 2 hours, or up to 2 days, or freeze for up to 1 month. Use the streusel while it is cold.\u003c/p>\n\u003cp>* Note on mixing muffin batter: When mixing a muffin batter, it is important not to overwhip the eggs, as that could cause the muffins to expand too much during baking and then deflate. The mixture may look broken after you whip in the eggs, but that is fine.\u003c/p>\n\u003cp>* Note on defrosting frozen baked muffins: Defrost the muffins still in the container so any condensation will form on the outside of the container, and not on the muffins. Place on a sheet pan and refresh in a 325 F oven (standard) for about 5 minutes, if desired.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>Bouchon Bakery\u003cem> by Thomas Keller and Sebastien Rouxel (Artisan Books). Copyright 2012.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The renowned chef may be famous for his Michelin-star-winning restaurants, but he also runs a string of gourmet bakeries. He shares some favorite confections for Easter, with recipes for hot cross buns, marshmallow eggs and carrot muffins.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59160\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon_eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon_eggs.jpg\" alt=\"Marshmallow eggs made with homemade flavored sugar are a colorful treat at Thomas Keller's Bouchon Bakery in Beverly Hills, Calif. To make them, pipe homemade marshmallow into hollow plastic eggs. Photo: Doriane Raiman for NPR\" width=\"624\" height=\"351\" class=\"size-full wp-image-59160\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marshmallow eggs made with homemade flavored sugar are a colorful treat at Thomas Keller's Bouchon Bakery in Beverly Hills, Calif. To make them, pipe homemade marshmallow into hollow plastic eggs. Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/29/175599684/homemade-peeps-and-more-easter-treats-a-la-thomas-keller\">Morning Edition\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Camila Domonoske, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/29/175599684/homemade-peeps-and-more-easter-treats-a-la-thomas-keller\">The Salt at NPR Food\u003c/a> (3/29/13)\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/175620951/bouchon-bakery\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon-bakery-290x290.jpg\" alt=\"Bouchon Bakery by Thomas Keller and Sebastien Rouxel\" width=\"290\" height=\"290\" class=\"alignleft size-medium wp-image-59162\">\u003c/a>After 40 long days of Lenten abstention, Easter is a time for indulgence. And for those of us who don't observe Lent — well, who can resist all those chocolate bunnies? It's a time for sweets, with or without an excuse.\u003c/p>\n\u003cp>But if you're looking for Easter indulgences that are a little more refined than Peeps and jelly beans,\u003cstrong>\u003c/strong> take a cue from renowned chef Thomas Keller, whose \u003ca href=\"http://bouchonbistro.com/\">Bouchon\u003c/a> restaurants are as famous for their baked goods as they are for their bistro fare.\u003c/p>\n\u003cp>Earlier this week, NPR's Renee Montagne visited the kitchen of the Bouchon restaurant and bakery in Beverly Hills, Calif., for a taste of some of Keller's takes on classic Easter sweets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most of us can't sneak a taste of Keller's hot cross bun frosting, like Montagne did, but thanks to the cookbook \u003cem>Bouchon Bakery\u003c/em>, which Keller co-authored, we can re-create some of those treats at home. Be warned, though: Keller's standards are exacting, and reproducing some of his items requires extra prep work — and maybe some shopping for new kitchen tools.\u003c/p>\n\u003cp>For precision baking, Keller says a scale is crucial; flour can easily shift in density, so measuring in cups is dangerously inaccurate, he argues.\u003c/p>\n\u003cp>\"Throw away your measuring cups,\" Keller tells Montagne. \"Buy yourself a gram scale instead.\"\u003c/p>\n\u003cp>Other items you might need that may not be kitchen staples, like acetate sheets and powdered food coloring, make cooking easier and cleanup far less stressful.\u003c/p>\n\u003cp>Keller led NPR through the process of making three Easter treats from his kitchen. Recipes for all three can be found farther down.\u003c/p>\n\u003cfigure id=\"attachment_59159\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchonhot-cross-buns.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchonhot-cross-buns-290x217.jpg\" alt='The Bouchon Bakery cookbook demonstrates how to apply the frosting \"cross\" on a pan of hot cross buns. Photo: Deborah Jones/Artisan Books' width=\"290\" height=\"217\" class=\"size-medium wp-image-59159\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bouchon Bakery cookbook demonstrates how to apply the frosting \"cross\" on a pan of hot cross buns.\u003cbr> Photo: Deborah Jones/Artisan Books\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hot Cross Buns\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"#buns\">Hot cross buns\u003c/a> date back hundreds of years and have traditionally been made on Good Friday. These dough rolls marked with a cross had a religious component, certainly, but they're also symbolic of another kind of devotion, Keller explains. \"Eating the hot cross bun with your friend meant that you'd be friends for life, so it really signified that kind of friendship in a positive way,\" he says. \"And then there's another myth: If you kept a bun for an entire year, it would not go moldy, and if you became sick and you ate it, it would cure whatever sickness you have.\"\u003c/p>\n\u003cp>Bouchon's version is a rich brioche roll studded with dried currants and cranberries. Pastry chefs top the brioche with a cross of white confectioners' sugar frosting, spiced with cinnamon and cardamom. Myths aside, don't let them sit for a year: They're best eaten the same day they're baked.\u003c/p>\n\u003cp>\u003cstrong>Marshmallow Eggs\u003c/strong>\u003c/p>\n\u003cp>Keller has fond memories of that springtime staple, Peeps: \"They're very cute,\" he says, \"and, you know, they remind us of when we were kids. I mean, we ate those all the time.\"\u003c/p>\n\u003cp>Bouchon's egg-shaped, homemade \u003ca href=\"#eggs\">marshmallows\u003c/a> turn that childhood memory into a grown-up treat. The marshmallow imparts a richness that can come as a surprise — Montagne describes it as \"almost like thick cream.\"\u003c/p>\n\u003cfigure id=\"attachment_59163\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon-carrotmuffins.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon-carrotmuffins-290x216.jpg\" alt=\"Thomas Keller's Bouchon Bakery makes a variety of carrot-themed desserts — carrot cake, carrot muffins and carrot cupcakes — to celebrate Eas Photo: Doriane Raiman for NPR\" width=\"290\" height=\"216\" class=\"size-medium wp-image-59163\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thomas Keller's Bouchon Bakery makes a variety of carrot-themed desserts — carrot cake, carrot muffins and carrot cupcakes — to celebrate Eas Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Carrot Muffins\u003c/strong>\u003c/p>\n\u003cp>The last recipe is a little less obviously Easter-related, but Keller says \u003ca href=\"#muffins\">carrot muffins\u003c/a> are a holiday staple. \"Bunnies eat carrots. We've got to have carrots involved in Easter, because that's Bugs Bunny's favorite vegetable,\" he jokes. And there's a benefit to having carrot muffins on your table of holiday indulgences: \"Everybody loves it, because in many ways you think it's really, really healthy for you,\" Keller says. \"It's a way of being sinful, but also being responsible to some health concerns.\"\u003c/p>\n\u003cp>If you're making carrot muffins at home, the key is to start with the right kind of carrots: the small, skinny ones that come in bunches, rather than the larger \"horse carrots\" you might use for soup. \"We want to have the sweetest possible carrot that we can get,\" Keller says, which means carrots less than an inch in diameter.\u003c/p>\n\u003cp>Look below for Keller's recipes for hot cross buns, marshmallow eggs and carrot muffins. Be sure to set aside ample time for these treats — they are all multiday projects, with some sort of overnight component. After all, you don't cook your way to three Michelin stars by taking shortcuts.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"buns\">\u003c/a>Recipe: Hot Cross Buns \u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Makes 12 buns\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>For The Buns\u003c/strong>\u003c/p>\n\u003cp>3/4 cup (122 grams) dried currants\u003cbr>1/2 cup (61 grams) dried cranberries\u003cbr>1/2 teaspoon (3 grams) vanilla paste\u003cbr>Brioche Dough For Hot Cross Buns (recipe follows)\u003cbr>Egg Wash (recipe follows)\u003c/p>\n\u003cp>\u003cstrong>For The Icing\u003c/strong>\u003c/p>\n\u003cp>2 1/4 cups (258 grams) powdered sugar\u003cbr>3/8 teaspoon (1 grams) ground cinnamon\u003cbr>3/8 teaspoon (1 grams) ground cardamom\u003cbr>2 1/2 tablespoons (40 grams) whole milk\u003c/p>\n\u003cp>\u003cem>This recipe was developed by Bouchon Bakery's head baker, Matthew McDonald. The buns are loaded with currants and cranberries and piped with an icing spiced with cinnamon and cardamom. It's the beguiling addition of cardamom to just the right amount of cinnamon in the icing, and the way the spices play off the fruit, that gives these buns their zing. Hot cross buns are an English tradition on Good Friday, but they're so good we hope you'll make them all year round. \u003c/em>\u003c/p>\n\u003cp>\u003cem>You'll need a quarter sheet pan and a disposable pastry bag. Buns baked in a convection oven will have a slightly higher rise and a more even color.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>For The Buns \u003c/strong>\u003c/p>\n\u003cp>Combine the currants and cranberries in a medium bowl and pour 2 cups boiling water over them. Let sit for 5 minutes to plump the fruit, then drain and pat dry with paper towels. Dry the bowl, return the fruit to it, and toss with the vanilla paste. Set aside.\u003c/p>\n\u003cp>Spray a large bowl with nonstick spray. Run a bowl scraper around the sides and down to the bottom of the bowl of brioche dough to release the dough and turn it out onto a lightly floured work surface, adding flour only as needed to keep it from sticking.\u003c/p>\n\u003cfigure id=\"attachment_59166\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchonhotcrossbuns2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchonhotcrossbuns2-290x217.jpg\" alt=\"Chef Thomas Keller demonstrates how to apply homemade icing to his hot cross buns. Photo: Doriane Raiman for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-59166\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Thomas Keller demonstrates how to apply homemade icing to his hot cross buns. Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>With your hands, gently pat the dough into a rectangular shape. Pour the currant-cranberry mixture onto the dough and knead it into the dough (which will be sticky) to distribute it evenly. Pat the dough into a rectangle again.\u003c/p>\n\u003cp>Stretch the left side of the dough out and fold it over two-thirds of the dough, then stretch and fold it from the right side to the opposite side, as if you were folding a letter. Repeat the process, working from the bottom and then the top. Turn the dough over, lift it up with a bench scraper, and place it seam side down in the prepared bowl. Cover the bowl with plastic wrap or a clean dish towel and let the dough sit at room temperature for 45 minutes.\u003c/p>\n\u003cp>Repeat the stretching and folding process, then return the dough to the bowl, seam side down, cover, and let sit for another 45 minutes.\u003c/p>\n\u003cp>Spray the quarter sheet pan with nonstick spray. Line the bottom with parchment paper and spray the paper.\u003c/p>\n\u003cp>Use the bowl scraper to release the dough and turn it out onto a lightly floured work surface. Using a bench scraper, divide the dough into 12 equal portions (78 grams each). Cup your fingers around a portion of dough and, using the palm of your hand, roll it against the work surface to form a ball. Continue to roll until the dough is completely smooth. Repeat with the remaining dough. (When you become proficient at rolling with one hand, you can use both hands and roll 2 portions at a time.) Set the balls on the prepared pan in 3 rows of 4. Brush the tops with egg wash.\u003c/p>\n\u003cp>Cover the pan with a plastic tub or a cardboard box and let proof for 1 to 1 1/2 hours, until the balls have risen and are touching.\u003c/p>\n\u003cp>Preheat the oven to 325 F (convection) or 350 F (standard).\u003c/p>\n\u003cp>Brush the tops of the buns with egg wash again. Bake for 17 to 22 minutes in a convection oven, 25 to 30 minutes in a standard oven, until the tops are a rich golden brown and, when tested with a toothpick, the centers are baked through. Set the pan on a cooling rack and let cool completely. (If freezing, do not ice the buns at this point.)\u003c/p>\n\u003cp>\u003cstrong>For The Icing\u003c/strong>\u003c/p>\n\u003cp>Sift the sugar, cinnamon and cardamom into the bowl of a stand mixer. Fit the mixer with the paddle attachment and mix on the lowest setting for about 15 seconds to distribute the spices evenly. With the mixer running, slowly add the milk. Scrape down the sides and bottom of the bowl, increase the speed to low, and mix for 30 seconds to 1 minute, until smooth.\u003c/p>\n\u003cp>Transfer the icing to the pastry bag. Cut off 1/4 inch of the tip. Starting at the left side of the top corner bun, pipe a continuous strip of icing across the center of the first row of 3 buns. Repeat with the remaining 3 rows. Then repeat in the opposite direction, across the 3 rows of 4 buns, working in the opposite direction, to create a cross of frosting on each bun. Serve the whole pan, or cut into individual buns.\u003c/p>\n\u003cp>The buns are best the day they are baked, but they can be stored, before icing, wrapped tightly in a few layers of plastic wrap or in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week (see note on defrosting frozen baked brioche pastries).\u003c/p>\n\u003cp>* Note on freezing unbaked brioche pastries: Unbaked brioche pastries can be frozen after they are formed, but before they are proofed, wrapped in a few layers of plastic wrap, for up to 1 week. When ready to use, remove from the freezer and proof the dough as directed, keeping in mind that the proofing may take up to 5 hours.\u003c/p>\n\u003cp>* Note on defrosting frozen baked brioche pastries: Defrost, still in the plastic wrap or in the container, in the refrigerator. Leaving the pastries wrapped or in the container means any condensation will form on the outside, not on the pastries. Place on a sheet pan and refresh in a 325°F oven (standard) for about 5 minutes.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Brioche Dough For Hot Cross Buns\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups plus 2 1/2 tablespoons (372 grams) all-purpose flour\u003cbr>2 3/8 teaspoons (8 grams) instant yeast\u003cbr>3 tablespoons plus 2 teaspoons (44 grams) granulated sugar\u003cbr>1 1/2 teaspoons (9 grams) fine sea salt\u003cbr>1/2 cup plus 3 1/2 tablespoons (186 grams) eggs\u003cbr>1/4 cup (63 grams) whole milk\u003cbr>5.8 ounces (167 grams) unsalted butter cut into 1/2 -inch cubes\u003c/p>\n\u003cp>\u003cem>Brioche is a bread that's enriched with butter and eggs. There are different ways of making it, with different proportions of butter. Everything should be at room temperature so the dough comes together beautifully. The dough then gets folded and is fermented in the refrigerator overnight.\u003c/em>\u003c/p>\n\u003cp>To mix the dough, place the flour and yeast in the bowl of a stand mixer fitted with the dough hook and mix for about 15 seconds to distribute the yeast evenly. Add all of the remaining dough ingredients, except the butter, and mix on low speed for 4 minutes. Continue to mix on low speed for 30 minutes. (At this point there will be some dough sticking to the sides of the bowl.) Add the butter a few pieces at a time, incorporating each addition before adding the next. Stop and scrape down the sides and bottom of the bowl and push the dough off the hook. Continue to mix for 10 minutes.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Egg Wash\u003c/strong>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Break 1 or more eggs, as needed, into a small bowl and whip with a fork or small whisk to combine the white(s) and yolk(s) well. Strain through a fine-mesh strainer before using.\u003c/p>\n\u003cp>* Note: We use egg washes often. If you want a nice shine on a dough, give the dough two brushings of it: The first brushing acts as a sealer, and the second is more like a glaze. At the bakery, because we egg-wash great volumes of products, we put the egg wash, strained, into a spray gun, paint gun or airbrush. This not only gives us a uniform coating, it's also very gentle on the dough, which is important if it's a proofed and delicate croissant, for example. If you're only egg-washing a small quantity, use a pastry brush.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>Bouchon Bakery\u003cem> by Thomas Keller and Sebastien Rouxel (Artisan Books). Copyright 2012.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"eggs\">\u003c/a>Recipe: Marshmallow Eggs\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_59161\" class=\"wp-caption alignleft\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon_keller.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchon_keller-193x290.jpg\" alt=\"Thomas Keller demonstrates how to prepare and open his recipe for his marshmallow eggs at his Bouchon Bakery in Beverly Hills. Photo: Doriane Raiman for NPR\" width=\"193\" height=\"290\" class=\"size-medium wp-image-59161\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thomas Keller demonstrates how to prepare and open his recipe for his marshmallow eggs at his Bouchon Bakery in Beverly Hills. Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 12 eggs\u003c/em>\u003c/p>\n\u003cp>Marshmallows, just mixed and still warm (recipes follow)\u003cbr>1/4 cup plus 1 tablespoon (90 grams) white or colored decorating sugar, store-bought or homemade (recipes follow)\u003c/p>\n\u003cp>\u003cem>At Easter, the team loves to make marshmallow eggs. When you serve them in all kinds of colors, they're a joy to behold, especially for kids. We make different flavors and colors, coat them in various decorative sugars, and place them in egg cartons. For vanilla eggs, we use plain sugar, but for the raspberry we use our raspberry sugar and for the lemon, our lemon sugar. When people first open the carton, they think it's filled with dyed Easter eggs, not marshmallows. Be sure to buy sturdy plastic eggs to use as molds; the cheaper ones are really flimsy. Note that the marshmallows and decorating sugar should rest overnight before coating the eggs.\u003c/em>\u003c/p>\n\u003cp>\u003cem>You'll need twelve two-piece plastic eggs, a clean egg carton, and a pastry bag with a \u003c/em>\u003cem>1/2-inch plain tip.\u003c/em>\u003c/p>\n\u003cp>If the plastic eggs are new, open them, wash them and dry thoroughly. Spray the inside of both halves of each egg with nonstick spray and set them in the egg carton.\u003c/p>\n\u003cp>Fill the pastry bag with the warm marshmallow mixture. Holding the tip close to the bottom of an egg half, slowly pull up as you fill the half completely; try not to leave any air pockets. Fill the other half and fit the top and bottom together — there will be some resistance, but they must be secure to form a perfectly shaped egg. Wipe off the excess marshmallow that oozes from the egg with a damp paper towel. Repeat with the remaining eggs. Stand the filled eggs in the egg carton and let them sit at room temperature overnight.\u003c/p>\n\u003cp>Put the decorating sugar in a small bowl. Remove the eggs from the molds. Toss the eggs in the sugar and then stand them in the egg carton.\u003c/p>\n\u003cp>If they will be served within a few hours, let the eggs sit at room temperature. For longer storage, place the egg carton in a large covered container for up to 2 weeks.\u003c/p>\n\u003cp>\u003cstrong>For Vanilla Marshmallows\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 4 dozen 1-inch marshmallows (250 grams/8.8 ounces)\u003c/em>\u003c/p>\n\u003cp>1/2 cup (5 grams) powdered sugar\u003cbr>1/2 cup (6.4 grams) cornstarch\u003cbr>4 sheets (9.6 grams) silver leaf gelatin\u003cbr>1/4 cup plus 2 tablespoons (87 grams) egg whites\u003cbr>1/4 vanilla bean, split lengthwise\u003cbr>1 cup plus 2 tablespoons (225 grams) granulated sugar\u003cbr>1/2 cup (112 grams) water\u003cbr>2 1/2 tablespoons (50 grams) light corn syrup\u003c/p>\n\u003cp>\u003cem>Marshmallows may seem mysterious and complex, but they're really easy — nothing more than meringue set with gelatin. If you can make a meringue, you can make your own marshmallows. They're playful and fun, and they can be made in different flavors. We make lemon, raspberry and vanilla marshmallows, but you could add jams or pistachio paste for different flavors (add 15 to 20 percent of the weight of the egg whites and sugar).\u003c/em>\u003c/p>\n\u003cp>\u003cem>You'll need an 8-inch-square baking pan, an 8-inch-square piece of acetate, and a Thermapen or other candy thermometer.\u003c/em>\u003c/p>\n\u003cp>Mix the powdered sugar and cornstarch together. Line the baking pan with plastic wrap and sprinkle the plastic wrap generously with the powdered sugar mixture; set the remainder aside.\u003c/p>\n\u003cp>Place the gelatin in a bowl of ice water to soften.\u003c/p>\n\u003cp>Spray one side of the piece of acetate with nonstick spray; set aside.\u003c/p>\n\u003cp>Remove the gelatin from the water and squeeze out excess water. Place the gelatin in a small metal bowl set over a small pot of simmering water and melt it (do not let it simmer), then reduce the heat and keep it warm.\u003c/p>\n\u003cp>Meanwhile, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Scrape the seeds from the vanilla bean and add the seeds to the egg whites.\u003c/p>\n\u003cp>Combine the granulated sugar, water and corn syrup in a large saucepan and bring to a simmer over medium-high heat, stirring to dissolve the sugar, then simmer for about 5 minutes, until the syrup reaches 250 F/121.1 C.\u003c/p>\n\u003cp>Letting the syrup continue to cook, turn the mixer to medium speed. The goal is to have the whites at medium peaks when the syrup reaches 281 to 284 F/138 to 140 C. Should the whites reach stiff peaks before the syrup reaches the proper temperature, reduce the mixer speed to the lowest setting.\u003c/p>\n\u003cfigure id=\"attachment_59165\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchoneggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchoneggs.jpg\" alt=\"After the marshmallow has set, open the plastic shell and dip the egg in flavored and colored sugar, as Thomas Keller demonstrates here. Photo: Doriane Raiman for NPR\" width=\"624\" height=\"350\" class=\"size-full wp-image-59165\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After the marshmallow has set, open the plastic shell and dip the egg in flavored and colored sugar, as Thomas Keller demonstrates here. Photo: Doriane Raiman for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>When the syrup reaches 281 to 284 F/138 to 140 C, remove it from the heat. Turn the mixer to medium speed and slowly add the syrup to the egg whites, pouring it between the side of the bowl and the whisk. Pour in the gelatin, increase the speed to medium-high, and mix for about 5 minutes, until the mixture is thickened, glossy and warm but not hot.\u003c/p>\n\u003cp>Spray a spatula with nonstick spray. Spread the marshmallow evenly in the prepared pan. Top with the acetate, sprayed side down, and gently press it against the marshmallow to make the top perfectly smooth.\u003c/p>\n\u003cp>Set a piece of parchment paper larger than the marshmallow on a large cutting board.\u003c/p>\n\u003cp>Remove the sheet of acetate. Coat the top of the marshmallow with some of the reserved powdered sugar mixture. Flip the marshmallow onto the parchment paper, remove the plastic wrap, and sprinkle with more of the powdered sugar mixture as necessary.\u003c/p>\n\u003cp>It can be difficult to cut marshmallows evenly. Spray a large chef's knife with nonstick spray and trim the sides of the marshmallow square, then cut into 1-inch cubes (or other shapes), using a ruler as a guide. Clean and respray the knife before each cut. If the marshmallows are sticky when you separate them, dust them lightly with additional powdered sugar mixture.\u003c/p>\n\u003cp>The marshmallows can be stored in a covered container at room temperature for up to 3 days.\u003c/p>\n\u003cp>\u003cstrong>For Raspberry Marshmallows\u003c/strong>\u003c/p>\n\u003cp>Omit the vanilla bean. If desired, add 2 drops red food coloring, preferably Chefmaster Red Red, to the warm marshmallow mixture and mix just to combine. Remove the bowl from the mixer stand and gently whisk in 12 grams/2 tablespoons raspberry powder. Spread the marshmallow in the pan and proceed as directed.\u003c/p>\n\u003cp>\u003cstrong>For Lemon Marshmallows\u003c/strong>\u003c/p>\n\u003cp>Omit the vanilla bean. If desired, add 6 drops yellow food coloring, preferably Chefmaster Lemon Yellow, to the warm marshmallow mixture and mix just to combine. Add the grated zest of 2 lemons (12 grams/2 tablespoons) and mix to combine, then spread the marshmallow in the pan and proceed as directed.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Colored Decorating Sugar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For Raspberry Sugar\u003cem>\u003cbr>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>1/4 cup plus 1 1/2 tablespoons (100 grams) large-crystal sparkling sugar\u003cbr>6 drops diluted citric acid (see Note)\u003cbr>1/2 teaspoons (1 gram) dehydrated raspberry powder, or as needed\u003cbr>Powdered oil-soluble red food coloring\u003c/p>\n\u003cp>\u003cstrong>For Lemon Sugar\u003c/strong>\u003c/p>\n\u003cp>1/4 cup plus 1 1/2 tablespoons (100 grams) large-crystal sparkling sugar\u003cbr>6 drops diluted citric acid (see Note)\u003cbr>3/4 teaspoons (1.5 grams) grated zest of 1/2 lemon (use a rasp grater)\u003cbr>Powdered oil-soluble yellow food coloring\u003c/p>\n\u003cp>\u003cem>Don't be tempted to use liquid food coloring; it won't work here. If you'd like, wear a pair of plastic gloves to avoid staining your hands.\u003c/em>\u003c/p>\n\u003cp>Place the sugar in a small bowl. Stir in the citric acid, raspberry powder or lemon zest, and just the amount of food coloring that fits on the tip of a small paring knife (less than a pinch), then use your hands to work the mixture together. If you'd like, add a little additional powder and/or food coloring. Spread the sugar on a baking sheet and let it dry overnight at room temperature.\u003c/p>\n\u003cp>* Note: To make diluted citric acid, combine 3/8 teaspoon (2 grams) citric acid and 3/4 teaspoon (2 grams) water in a small cup and stir to dissolve the citric acid.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>Bouchon Bakery\u003cem> by Thomas Keller and Sebastien Rouxel (Artisan Books). Copyright 2012.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"muffins\">\u003c/a>Recipe: Carrot Muffins\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_59164\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchoncarrot-muffins.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bouchoncarrot-muffins-290x290.jpg\" alt=\"The Bouchon Bakery cookbook highlights the streusel topping on Keller's carrot muffin Photo: Deborah Jones/Artisan Books\" width=\"290\" height=\"290\" class=\"size-medium wp-image-59164\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bouchon Bakery cookbook highlights the streusel topping on Keller's carrot muffin Photo: Deborah Jones/Artisan Books\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 muffins\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>For The Batter\u003c/strong>\u003c/p>\n\u003cp>1 1/4 cups plus 2 teaspoons (180 grams) all-purpose flour\u003cbr>1/2 plus 1/8 teaspoon (3.11 grams) baking soda\u003cbr>1/4 teaspoon (1 grams) baking powder\u003cbr>3/4 plus 1/8 teaspoon (2.3 grams) ground cinnamon\u003cbr>1/2 plus 1/8 teaspoon (2 grams) kosher salt\u003cbr>1 cup plus 2 teaspoons (207 grams) granulated sugar\u003cbr>1/2 cup plus 2 tablespoons (142 grams) canola oil\u003cbr>1/4 vanilla bean, split lengthwise\u003cbr>1/3 cup (80 grams) eggs\u003cbr>1 3/4 cups (212 grams) shredded carrots\u003cbr>Generous 1 1/4 cups (180 grams) Oat Streusel Topping (recipe follows)\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>You'll need a 6-cup jumbo muffin pan and muffin papers.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This is a good basic carrot muffin, and we sprinkle it with a great oat streusel for even more flavor and texture.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Carrots — and other vegetables, such as zucchini — add moisture to muffin and cake batters. Carrots are so plentiful that we often take them for granted, but all carrots are not alike. I hope you'll pay a little extra for bunch carrots, carrots still with their tops, rather than the ones in plastic bags. The quality makes a big difference when they're a major part of the recipe.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This recipe uses vegetable oil, not butter, and if you omit the streusel, it is dairy free.\u003c/em>\u003c/p>\n\u003cp>Place the flour in a medium bowl. Sift in the baking soda, baking powder and cinnamon. Add the salt and whisk together.\u003c/p>\n\u003cp>Combine the sugar and oil in the bowl of a stand mixer fitted with the whisk attachment and mix on low speed for about 1 minute. Scrape the seeds from the vanilla bean, add them to the sugar mixture, and mix for 30 seconds to distribute the seeds evenly. Scrape down the sides and bottom of the bowl, add the eggs, and mix on low speed for about 1 minute, until just incorporated. Add the dry ingredients in 2 additions, mixing on low speed for 15 seconds after each, or until just combined.\u003c/p>\n\u003cp>Remove the bowl from the mixer stand and scrape the bottom of the bowl to incorporate any dry ingredients that may have settled there. Stir in the carrots. Transfer the batter to a covered container and refrigerate overnight, or for up to 36 hours.\u003c/p>\n\u003cp>To bake the muffins: Preheat the oven to 425 F (standard). Line the muffin pan with the muffin papers and spray the papers with nonstick spray.\u003c/p>\n\u003cp>Spoon the batter evenly into the papers, stopping 3/8 inch from the top (135 grams each). Sprinkle 30 grams/3 tablespoons of the streusel on top of each muffin and press gently into the batter. Place the pan in the oven, lower the oven temperature to 325 F, and bake for 40 to 43 minutes, or until the muffins are golden brown and a skewer inserted in the center comes out clean. Set the pan on a cooling rack and cool completely.\u003c/p>\n\u003cp>The muffins are best the day they are baked, but they can be wrapped individually in a few layers of plastic wrap or stored in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week.\u003c/p>\n\u003cp>\u003cstrong>For The Oat Streusel Topping\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes 4 cups (544 grams)\u003c/em>\u003c/p>\n\u003cp>1 cup (142 grams) all-purpose flour\u003cbr>1 1/4 cups plus 1 tablespoon (107 grams) old-fashioned oats\u003cbr>1/4 cup plus 3 1/2 tablespoons (106 grams) toasted wheat germ\u003cbr>1/2 cup plus 2 1/2 teaspoons (lightly packed) (50 grams) light brown sugar\u003cbr>2 tablespoons plus 1 1/4 teaspoons (29 grams) granulated sugar\u003cbr>1/2 teaspoon (1.2 grams) ground cinnamon\u003cbr>1/2 teaspoon (0.5 gram) freshly grated nutmeg\u003cbr>1/8 teaspoon (0.4 gram) kosher salt\u003cbr>1/4 vanilla bean, split lengthwise\u003cbr>4 ounces (113 grams) cold unsalted butter, cut into 1/4 -inch pieces\u003c/p>\n\u003cp>Combine all of the ingredients except the vanilla bean and butter in the bowl of a stand mixer fitted with the paddle attachment, and mix on low speed to combine. Scrape the seeds from the vanilla bean, add them to the dry mixture, and mix until evenly distributed. Toss in the butter and mix for about 1 minute, or until the butter is incorporated, with no large chunks remaining.\u003c/p>\n\u003cp>Transfer to a covered container or a resealable plastic bag. Refrigerate for at least 2 hours, or up to 2 days, or freeze for up to 1 month. Use the streusel while it is cold.\u003c/p>\n\u003cp>* Note on mixing muffin batter: When mixing a muffin batter, it is important not to overwhip the eggs, as that could cause the muffins to expand too much during baking and then deflate. The mixture may look broken after you whip in the eggs, but that is fine.\u003c/p>\n\u003cp>* Note on defrosting frozen baked muffins: Defrost the muffins still in the container so any condensation will form on the outside of the container, and not on the muffins. Place on a sheet pan and refresh in a 325 F oven (standard) for about 5 minutes, if desired.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>Bouchon Bakery\u003cem> by Thomas Keller and Sebastien Rouxel (Artisan Books). Copyright 2012.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Chocolatiers Lindt Loses Final Appeal To Trademark Golden Easter Bunnies",
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"content": "\u003cfigure id=\"attachment_59048\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolatebunnies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolatebunnies-1024x695.jpg\" alt=\"Chocolate Easter bunnies by Swiss company Lindt, left, and Austrain company Hauswirth, which agreed to stop making chocolate Easter bunnies that look like those made by Lindt Photo: Heinz-Peter Bader /Reuters /Landov\" width=\"1024\" height=\"695\" class=\"size-large wp-image-59048\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Easter bunnies by Swiss company Lindt, left, and Austrain company Hauswirth, which agreed to stop making chocolate Easter bunnies that look like those made by Lindt Photo: Heinz-Peter Bader /Reuters /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eyder Peralta, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/03/28/175595080/chocolatiers-lindt-loses-final-appeal-to-trademark-golden-easter-bunnies\">The Two-Way at NPR\u003c/a> (3/28/13)\u003c/p>\n\u003cp>After 12 years, a federal court in Germany has settled an epic Easter battle: It ruled Lindt & Spruengli, the Swiss chocolatier, could not trademark its gold-foil wrapped easter bunny chocolates.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dw.de/chocolate-firm-lindt-loses-case-over-easter-bunny-trademark/a-16706486\">Germany's international broadcaster Deutsche Welle reports\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The case in Germany's highest administrative court was the fourth and final one Lindt lost in its attempt to win copyright protection of its Easter bunny model. The court had to answer whether it was legally possible to register a product, which was in general use for decades, as a trademark, said Daniel Terheggen, Riegelein's lawyer from Lindner & Blaumeier Attorneys.\"\u003c/p>\n\u003cp>\"The ruling has set a legal precedent in copyright law with which we are very satisfied,\" he added.\u003c/p>\n\u003cp>\"Confiserie Riegelein was the only defendant left to face up to Lindt in the courts, after a number of smaller chocolate-making firms succumbed to the pressure exerted by the Swiss giant.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Of course Riegelein was very happy.\u003c/p>\n\u003cp>\"The sitting gold-wrapped bunny has been a firm part of our offering for at least a half century,\" Peter Riegelein said, \u003ca href=\"http://www.guardian.co.uk/business/2013/mar/28/lindt-loses-easter-bunny-battle\">according to \u003cem>The Guardian\u003c/em>\u003c/a>. \"Now it is finally clear that it can stay as it is.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lindt hinted the fight was not over.\u003c/p>\n\u003cp>\"We will continue to defend our Lindt gold bunny in the future whenever necessary,\" the company said in a statement. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "For 12 years Lindt had fought this in courts; most small chocolatiers gave in, but Confiserie Riegelein challenged Lindt and won the right to keep making its own chocolate bunnies.",
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"description": "For 12 years Lindt had fought this in courts; most small chocolatiers gave in, but Confiserie Riegelein challenged Lindt and won the right to keep making its own chocolate bunnies.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59048\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolatebunnies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolatebunnies-1024x695.jpg\" alt=\"Chocolate Easter bunnies by Swiss company Lindt, left, and Austrain company Hauswirth, which agreed to stop making chocolate Easter bunnies that look like those made by Lindt Photo: Heinz-Peter Bader /Reuters /Landov\" width=\"1024\" height=\"695\" class=\"size-large wp-image-59048\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Easter bunnies by Swiss company Lindt, left, and Austrain company Hauswirth, which agreed to stop making chocolate Easter bunnies that look like those made by Lindt Photo: Heinz-Peter Bader /Reuters /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eyder Peralta, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/03/28/175595080/chocolatiers-lindt-loses-final-appeal-to-trademark-golden-easter-bunnies\">The Two-Way at NPR\u003c/a> (3/28/13)\u003c/p>\n\u003cp>After 12 years, a federal court in Germany has settled an epic Easter battle: It ruled Lindt & Spruengli, the Swiss chocolatier, could not trademark its gold-foil wrapped easter bunny chocolates.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dw.de/chocolate-firm-lindt-loses-case-over-easter-bunny-trademark/a-16706486\">Germany's international broadcaster Deutsche Welle reports\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The case in Germany's highest administrative court was the fourth and final one Lindt lost in its attempt to win copyright protection of its Easter bunny model. The court had to answer whether it was legally possible to register a product, which was in general use for decades, as a trademark, said Daniel Terheggen, Riegelein's lawyer from Lindner & Blaumeier Attorneys.\"\u003c/p>\n\u003cp>\"The ruling has set a legal precedent in copyright law with which we are very satisfied,\" he added.\u003c/p>\n\u003cp>\"Confiserie Riegelein was the only defendant left to face up to Lindt in the courts, after a number of smaller chocolate-making firms succumbed to the pressure exerted by the Swiss giant.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Of course Riegelein was very happy.\u003c/p>\n\u003cp>\"The sitting gold-wrapped bunny has been a firm part of our offering for at least a half century,\" Peter Riegelein said, \u003ca href=\"http://www.guardian.co.uk/business/2013/mar/28/lindt-loses-easter-bunny-battle\">according to \u003cem>The Guardian\u003c/em>\u003c/a>. \"Now it is finally clear that it can stay as it is.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lindt hinted the fight was not over.\u003c/p>\n\u003cp>\"We will continue to defend our Lindt gold bunny in the future whenever necessary,\" the company said in a statement. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Passover Recipes from Bay Area Restaurants: Comal's Matzo Ball Soup + Firefly 's Kugel",
"title": "Passover Recipes from Bay Area Restaurants: Comal's Matzo Ball Soup + Firefly 's Kugel",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/matzo-happypassover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/matzo-happypassover.jpg\" alt=\"Happy Passover - Matzo\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-58738\">\u003c/a>\u003c/p>\n\u003cp>Happy \u003ca href=\"http://en.wikipedia.org/wiki/Passover\">Passover\u003c/a>! The Jewish holiday celebrating exodus and freedom starts at sundown this Monday, March 25, and continues for the next eight days. The foods served during this holiday week are influenced primarily by the prohibition on eating any kinds of grains or flour. \u003c/p>\n\u003cp>The prohibition isn't so much on the grains themselves, but on leavening, and if there's one things grains do really well once they're moistened is to interact with natural or added yeasts and --poof!--start fermenting into tasty, stretchy, airy-chewy dough (or alcohol). So, no leavening=no grains. The only allowable grain product is matzo, the crackly-thin flatbread that must be mixed, shaped and baked in no more than 18 minutes exactly. Any more time than that and fermentation can start to occur. \u003c/p>\n\u003cp>As a result, matzo is the only breadstuff of the holiday, and its cousins, matzo meal (coarse matzo crumbs) and matzo cake meal (the same, only finer) the main substitutes for flour. Potato starch stands in for corn starch, and ground nuts give structure and heft to dozens of cakes. I've already sung the praises of my breakfast mainstay, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/28/passover-baking/\">Passover rolls\u003c/a>, and every Jewish cook I know has a favorite flourless chocolate cake (like \u003ca href=\"http://labellecuisine.com/archives/Chocolate/Three%20Chocolate%20Cakes%20(Laurie%20Colwin).htm\">Laurie Colwin's bittersweet chocolate-almond cake\u003c/a>, based on a classic recipe of Elizabeth David's) for dessert. \u003c/p>\n\u003cfigure id=\"attachment_58750\" class=\"wp-caption alignright\" style=\"max-width: 192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/comal-chefmatt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/comal-chefmatt-192x290.jpg\" alt=\"Comal Chef Matt Gandin offers his own spin on traditional matzo ball soup. Photo courtesy of Comal\" width=\"192\" height=\"290\" class=\"size-medium wp-image-58750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Comal Chef Matt Gandin offers his own spin on traditional matzo ball soup. Photo courtesy of Comal\u003c/figcaption>\u003c/figure>\n\u003cp>So, sweet or savory, matzoh is a mainstay of this week. Passover being a celebration of spring, there are also a wealth of ways to feature the beauty of the season's first new vegetables and fruits on your table through the influences of Jewish culinary traditions around the world. At \u003ca href=\"http://www.fireflyrestaurant.com/Passover.html\">Firefly\u003c/a>, \u003ca href=\"http://delfinasf.com/restaurant/passover-2013-at-delfina\">Delfina\u003c/a>, \u003ca href=\"http://www.comalberkeley.com\">Comal\u003c/a>, and \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a>, the chefs and staff are adding special Passover dishes to the menu next week, inspired by recipes and flavors from Italy to Mexico and beyond. (Perbacco will be limited to one special dinner on Wednesday, March 27.) \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Jalapeno in matzo balls? Cauliflower in kugel? Why not? Matt Gandin, executive chef at Berkeley's Comal, offers his own spin on traditional matzoh-ball soup, making a Mexican-inspired caldo de pollo with cilantro-jalapeno matzo balls. Meanwhile, Brad Levy of Firefly makes his classic kugel colorful with roasted carrots, broccoli, and cauliflower. \u003c/p>\n\u003cp>\u003cstrong>Comal's Caldo de Pollo with Cilantro-Jalapeno Matzo Balls\u003c/strong>\u003cbr>\n\u003cem>Adapted from a recipe by Matt Gandin. \u003c/em>\u003c/p>\n\u003cp>Comal's caldo de pollo features a rich chicken broth spiced with dried chiles and filled with shredded chicken and spring vegetables. Fresh jalapenos and cilantro add Mexican flavor to the traditional matzo dumplings. \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the broth:\u003c/em>\n\u003cli>1 whole chicken\u003c/li>\n\u003cli>1 yellow onion\u003c/li>\n\u003cli>1 carrot\u003c/li>\n\u003cli>1 stalk celery\u003c/li>\n\u003cli>2 cloves garlic\u003c/li>\n\u003cli>1 sprig thyme\u003c/li>\n\u003cli>1 sprig cilantro\u003c/li>\n\u003cli>1 jalapeno, whole\u003c/li>\n\u003cli>Pinch black peppercorns\u003c/li>\n\u003cli>Kosher salt to taste\u003c/li>\n\u003cp>\u003cem>For the matzo balls:\u003c/em>\u003c/p>\n\u003cli>1 cup matzo meal\u003c/li>\n\u003cli>4 eggs\u003c/li>\n\u003cli>1/4 cup sparkling water\u003c/li>\n\u003cli>1/4 cup chicken fat, melted\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>Pinch ground black pepper\u003c/li>\n\u003cli>1 large jalapeno, seeds removed, minced\u003c/li>\n\u003cli>1/2 bunch cilantro, stems removed, chopped\u003c/li>\n\u003cp>\u003cem>For the soup:\u003c/em>\u003c/p>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1 yellow onion, sliced in 1/2 inch strips\u003c/li>\n\u003cli>1 large carrot, split lengthwise, then sliced in 1/4 inch thick half moons\u003c/li>\n\u003cli>1 stalk celery, sliced in 1/4 inch half moons\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 cup canned tomatoes, chopped\u003c/li>\n\u003cli>2 oz tequila\u003c/li>\n\u003cli>2 dried morita chiles, toasted and ground\u003c/li>\n\u003cli>3 qts chicken broth, from broth recipe, above\u003c/li>\n\u003cli>6 large green beans, cut in 1/2 inch pieces\u003c/li>\n\u003cli>1 large zucchini\u003c/li>\n\u003cli>3 spears asparagus, sliced in 1/2 inch pieces\u003c/li>\n\u003cli>1/2 bunch chard, stems removed, leaves chopped\u003c/li>\n\u003cli>1/2 cup cooked black beans, optional\u003c/li>\n\u003cli>Shredded poached chicken meat from broth recipe, above\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>To make the broth, add the chicken and all of the other ingredients to a stock pot, and cover with cold water. Bring the pot to a boil, then turn it down to a low simmer. As the chicken releases its fat, it will float to the top. Skim this fat off the top with a ladle and reserve it for making the matzo balls. Simmer the broth until it is rich and golden, and the chicken is tender.\u003c/li>\n\u003cli>Carefully remove the chicken from the broth. Let cool. When cool enough to handle, pick the chicken meat, discarding the skin and bones. Reserve meat for soup. Strain the broth through a fine strainer and set aside.\u003c/li>\n\u003cli>To make the matzo balls, combine ingredients in a bowl, and whisk until the mix just comes together as a homogeneous batter. It should seem a little too loose to form balls. Cover the bowl with plastic wrap and set in the fridge for 30 minutes to rest. The dough will firm up as it chills.\u003c/li>\n\u003cli>With wet hands, roll the matzo mixture into walnut sized balls between your palms. Set on a tray. Meanwhile, bring a pot of lightly salted water to a boil. One at a time, drop the matzo balls into the pot. Cover with a lid and simmer for approximately 20 minutes, until the balls are cooked through. They should double in size.\u003c/li>\n\u003cli>To make the soup, in a large pot, heat the olive oil, then add the onions, carrots, celery, garlic, and a pinch of salt, and sweat the vegetable over medium heat until they have softened, but are not taking on color. Stir frequently.\u003c/li>\n\u003cli>Add the tomatoes, and sauté for a minute, then add in the tequila and simmer for a minute to cook off the alcohol. Add the reserved chicken broth and ground chiles. Bring the broth to a simmer, skimming any foam that may come to the surface. When it comes to a simmer, add the rest of the vegetables, and cook them for a few minutes, until they are just tender but still have some snap. Adjust the seasoning with salt.\u003c/li>\n\u003cli>\nAt this point, you can either take the soup off of the heat and cool it down for later use, or add the shredded chicken and matzo balls and serve immediately, garnished with chopped cilantro.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Firefly's Matzo and Roast Vegetable Kugel\u003c/strong>\u003cbr>\n\u003cem>Adapted from a recipe by Brad Levy.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you want to make your kugel even more colorful, look for multi-colored varieties of carrots and cauliflower, in hues of purple, yellow, orange.\u003c/p>\n\u003cfigure id=\"attachment_58742\" class=\"wp-caption aligncenter\" style=\"max-width: 604px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/kugel-firefly-new1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/kugel-firefly-new1.jpg\" alt=\"Firefly's Matzo and Roast Vegetable Kugel. Photo: courtesy of Firefly\" width=\"604\" height=\"403\" class=\"size-full wp-image-58742\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Firefly's Matzo and Roast Vegetable Kugel. Photo: courtesy of Firefly\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup diced shallots\u003c/li>\n\u003cli>1 cup diced carrots\u003c/li>\n\u003cli>3 cups broccoli florets, cut into 3/4-inch chunks\u003c/li>\n\u003cli>3 cups cauliflower florets, cut into 3/4-inch chunks\u003c/li>\n\u003cli>10 unsalted matzohs, broken into roughly 2-inch squares\u003c/li>\n\u003cli>7 eggs, lightly beaten\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Oil, either vegetable or olive\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Preheat oven to 450°F. Toss the shallots, carrots, broccoli and cauliflower with 2 tablespoons oil. Arrange on a baking sheet. Roast, shaking the pan occasionally, for about 12-15 minutes until just tender and nicely browned. Set aside to cool. Reduce oven heat to 350°F.\u003c/li>\n\u003cli>Put the broken matzo into a large bowl. Bring 1 1/2 quarts of water to a boil. Add 1 tablespoon salt. Pour the boiling water over the matzo. Stir gently for 20 seconds, then drain off the water through a strainer, shaking out the excess.\u003c/li>\n\u003cli>Beat the eggs with 1 tablespoon salt and a pinch of pepper. Add to matzo and stir gently to mix well. Let stand for 15 minutes, then stir in the roasted vegetables.\u003c/li>\n\u003cli>Coat the inside of a 9\"-by-11\" casserole dish with butter or oil. Add the matzo mixture and dot the top with oil or butter. Bake for about 30 minutes, or until the kugel springs back and top is nicely browned.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Chef Matt Grandin, of Berkeley's Mexican restaurant Comal, shares his recipe for Caldo de Pollo with Cilantro-Jalapeno Matzo Balls, while Firefly's chef-owner Brad Levy offers a colorful Kugel recipe. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/matzo-happypassover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/matzo-happypassover.jpg\" alt=\"Happy Passover - Matzo\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-58738\">\u003c/a>\u003c/p>\n\u003cp>Happy \u003ca href=\"http://en.wikipedia.org/wiki/Passover\">Passover\u003c/a>! The Jewish holiday celebrating exodus and freedom starts at sundown this Monday, March 25, and continues for the next eight days. The foods served during this holiday week are influenced primarily by the prohibition on eating any kinds of grains or flour. \u003c/p>\n\u003cp>The prohibition isn't so much on the grains themselves, but on leavening, and if there's one things grains do really well once they're moistened is to interact with natural or added yeasts and --poof!--start fermenting into tasty, stretchy, airy-chewy dough (or alcohol). So, no leavening=no grains. The only allowable grain product is matzo, the crackly-thin flatbread that must be mixed, shaped and baked in no more than 18 minutes exactly. Any more time than that and fermentation can start to occur. \u003c/p>\n\u003cp>As a result, matzo is the only breadstuff of the holiday, and its cousins, matzo meal (coarse matzo crumbs) and matzo cake meal (the same, only finer) the main substitutes for flour. Potato starch stands in for corn starch, and ground nuts give structure and heft to dozens of cakes. I've already sung the praises of my breakfast mainstay, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/28/passover-baking/\">Passover rolls\u003c/a>, and every Jewish cook I know has a favorite flourless chocolate cake (like \u003ca href=\"http://labellecuisine.com/archives/Chocolate/Three%20Chocolate%20Cakes%20(Laurie%20Colwin).htm\">Laurie Colwin's bittersweet chocolate-almond cake\u003c/a>, based on a classic recipe of Elizabeth David's) for dessert. \u003c/p>\n\u003cfigure id=\"attachment_58750\" class=\"wp-caption alignright\" style=\"max-width: 192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/comal-chefmatt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/comal-chefmatt-192x290.jpg\" alt=\"Comal Chef Matt Gandin offers his own spin on traditional matzo ball soup. Photo courtesy of Comal\" width=\"192\" height=\"290\" class=\"size-medium wp-image-58750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Comal Chef Matt Gandin offers his own spin on traditional matzo ball soup. Photo courtesy of Comal\u003c/figcaption>\u003c/figure>\n\u003cp>So, sweet or savory, matzoh is a mainstay of this week. Passover being a celebration of spring, there are also a wealth of ways to feature the beauty of the season's first new vegetables and fruits on your table through the influences of Jewish culinary traditions around the world. At \u003ca href=\"http://www.fireflyrestaurant.com/Passover.html\">Firefly\u003c/a>, \u003ca href=\"http://delfinasf.com/restaurant/passover-2013-at-delfina\">Delfina\u003c/a>, \u003ca href=\"http://www.comalberkeley.com\">Comal\u003c/a>, and \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a>, the chefs and staff are adding special Passover dishes to the menu next week, inspired by recipes and flavors from Italy to Mexico and beyond. (Perbacco will be limited to one special dinner on Wednesday, March 27.) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jalapeno in matzo balls? Cauliflower in kugel? Why not? Matt Gandin, executive chef at Berkeley's Comal, offers his own spin on traditional matzoh-ball soup, making a Mexican-inspired caldo de pollo with cilantro-jalapeno matzo balls. Meanwhile, Brad Levy of Firefly makes his classic kugel colorful with roasted carrots, broccoli, and cauliflower. \u003c/p>\n\u003cp>\u003cstrong>Comal's Caldo de Pollo with Cilantro-Jalapeno Matzo Balls\u003c/strong>\u003cbr>\n\u003cem>Adapted from a recipe by Matt Gandin. \u003c/em>\u003c/p>\n\u003cp>Comal's caldo de pollo features a rich chicken broth spiced with dried chiles and filled with shredded chicken and spring vegetables. Fresh jalapenos and cilantro add Mexican flavor to the traditional matzo dumplings. \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the broth:\u003c/em>\n\u003cli>1 whole chicken\u003c/li>\n\u003cli>1 yellow onion\u003c/li>\n\u003cli>1 carrot\u003c/li>\n\u003cli>1 stalk celery\u003c/li>\n\u003cli>2 cloves garlic\u003c/li>\n\u003cli>1 sprig thyme\u003c/li>\n\u003cli>1 sprig cilantro\u003c/li>\n\u003cli>1 jalapeno, whole\u003c/li>\n\u003cli>Pinch black peppercorns\u003c/li>\n\u003cli>Kosher salt to taste\u003c/li>\n\u003cp>\u003cem>For the matzo balls:\u003c/em>\u003c/p>\n\u003cli>1 cup matzo meal\u003c/li>\n\u003cli>4 eggs\u003c/li>\n\u003cli>1/4 cup sparkling water\u003c/li>\n\u003cli>1/4 cup chicken fat, melted\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>Pinch ground black pepper\u003c/li>\n\u003cli>1 large jalapeno, seeds removed, minced\u003c/li>\n\u003cli>1/2 bunch cilantro, stems removed, chopped\u003c/li>\n\u003cp>\u003cem>For the soup:\u003c/em>\u003c/p>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1 yellow onion, sliced in 1/2 inch strips\u003c/li>\n\u003cli>1 large carrot, split lengthwise, then sliced in 1/4 inch thick half moons\u003c/li>\n\u003cli>1 stalk celery, sliced in 1/4 inch half moons\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 cup canned tomatoes, chopped\u003c/li>\n\u003cli>2 oz tequila\u003c/li>\n\u003cli>2 dried morita chiles, toasted and ground\u003c/li>\n\u003cli>3 qts chicken broth, from broth recipe, above\u003c/li>\n\u003cli>6 large green beans, cut in 1/2 inch pieces\u003c/li>\n\u003cli>1 large zucchini\u003c/li>\n\u003cli>3 spears asparagus, sliced in 1/2 inch pieces\u003c/li>\n\u003cli>1/2 bunch chard, stems removed, leaves chopped\u003c/li>\n\u003cli>1/2 cup cooked black beans, optional\u003c/li>\n\u003cli>Shredded poached chicken meat from broth recipe, above\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>To make the broth, add the chicken and all of the other ingredients to a stock pot, and cover with cold water. Bring the pot to a boil, then turn it down to a low simmer. As the chicken releases its fat, it will float to the top. Skim this fat off the top with a ladle and reserve it for making the matzo balls. Simmer the broth until it is rich and golden, and the chicken is tender.\u003c/li>\n\u003cli>Carefully remove the chicken from the broth. Let cool. When cool enough to handle, pick the chicken meat, discarding the skin and bones. Reserve meat for soup. Strain the broth through a fine strainer and set aside.\u003c/li>\n\u003cli>To make the matzo balls, combine ingredients in a bowl, and whisk until the mix just comes together as a homogeneous batter. It should seem a little too loose to form balls. Cover the bowl with plastic wrap and set in the fridge for 30 minutes to rest. The dough will firm up as it chills.\u003c/li>\n\u003cli>With wet hands, roll the matzo mixture into walnut sized balls between your palms. Set on a tray. Meanwhile, bring a pot of lightly salted water to a boil. One at a time, drop the matzo balls into the pot. Cover with a lid and simmer for approximately 20 minutes, until the balls are cooked through. They should double in size.\u003c/li>\n\u003cli>To make the soup, in a large pot, heat the olive oil, then add the onions, carrots, celery, garlic, and a pinch of salt, and sweat the vegetable over medium heat until they have softened, but are not taking on color. Stir frequently.\u003c/li>\n\u003cli>Add the tomatoes, and sauté for a minute, then add in the tequila and simmer for a minute to cook off the alcohol. Add the reserved chicken broth and ground chiles. Bring the broth to a simmer, skimming any foam that may come to the surface. When it comes to a simmer, add the rest of the vegetables, and cook them for a few minutes, until they are just tender but still have some snap. Adjust the seasoning with salt.\u003c/li>\n\u003cli>\nAt this point, you can either take the soup off of the heat and cool it down for later use, or add the shredded chicken and matzo balls and serve immediately, garnished with chopped cilantro.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Firefly's Matzo and Roast Vegetable Kugel\u003c/strong>\u003cbr>\n\u003cem>Adapted from a recipe by Brad Levy.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you want to make your kugel even more colorful, look for multi-colored varieties of carrots and cauliflower, in hues of purple, yellow, orange.\u003c/p>\n\u003cfigure id=\"attachment_58742\" class=\"wp-caption aligncenter\" style=\"max-width: 604px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/kugel-firefly-new1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/kugel-firefly-new1.jpg\" alt=\"Firefly's Matzo and Roast Vegetable Kugel. Photo: courtesy of Firefly\" width=\"604\" height=\"403\" class=\"size-full wp-image-58742\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Firefly's Matzo and Roast Vegetable Kugel. Photo: courtesy of Firefly\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup diced shallots\u003c/li>\n\u003cli>1 cup diced carrots\u003c/li>\n\u003cli>3 cups broccoli florets, cut into 3/4-inch chunks\u003c/li>\n\u003cli>3 cups cauliflower florets, cut into 3/4-inch chunks\u003c/li>\n\u003cli>10 unsalted matzohs, broken into roughly 2-inch squares\u003c/li>\n\u003cli>7 eggs, lightly beaten\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Oil, either vegetable or olive\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Preheat oven to 450°F. Toss the shallots, carrots, broccoli and cauliflower with 2 tablespoons oil. Arrange on a baking sheet. Roast, shaking the pan occasionally, for about 12-15 minutes until just tender and nicely browned. Set aside to cool. Reduce oven heat to 350°F.\u003c/li>\n\u003cli>Put the broken matzo into a large bowl. Bring 1 1/2 quarts of water to a boil. Add 1 tablespoon salt. Pour the boiling water over the matzo. Stir gently for 20 seconds, then drain off the water through a strainer, shaking out the excess.\u003c/li>\n\u003cli>Beat the eggs with 1 tablespoon salt and a pinch of pepper. Add to matzo and stir gently to mix well. Let stand for 15 minutes, then stir in the roasted vegetables.\u003c/li>\n\u003cli>Coat the inside of a 9\"-by-11\" casserole dish with butter or oil. Add the matzo mixture and dot the top with oil or butter. Bake for about 30 minutes, or until the kugel springs back and top is nicely browned.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Irish Cream Cream Puffs",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-29.jpg\" alt=\"irish cream cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58370\">\u003c/a>\u003c/p>\n\u003cp>It’s that time of year again to let the luck of the Irish rub off on us. Every year, I take this as an excuse to whip up a batch of my favorite \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/17/liquid-irish-luck/\">homemade Irish Cream\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Irish-Cream-03.17.-002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Irish-Cream-03.17.-002.jpg\" alt=\"irish cream\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-58371\">\u003c/a>\u003c/p>\n\u003cp>It’s always a fun little self-imposed challenge of mine to figure out what to do with all that Irish Cream. This year, we’re classin’ it up with cream puffs: \u003cstrong>Irish Cream Cream Puffs\u003c/strong>. Double the cream. How could you go wrong with that? \u003c/p>\n\u003cp>Cream puffs are made from a versatile dough called \u003cstrong>pâte à choux\u003c/strong>. It’s a lot easier than it seems to make this impressive looking dessert. Here’s how you do it:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-3.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58360\">\u003c/a>\u003c/p>\n\u003cp>Melt a stick of butter with water, a pinch of salt, and a touch of sugar. When it just starts to boil, dump in all the flour at once and stir like crazy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-5.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58361\">\u003c/a>\u003c/p>\n\u003cp>Soon enough your dough will form a ball and pull away from the sides of the pan. Off the heat and stir more to cool down the mixture. There’s a lot of stirring in pâte à choux, but the arm workout is worth it. Cream puffs and buff arms – a winning combination.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-6.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58362\">\u003c/a> \u003c/p>\n\u003cp>Add your eggs one at a time, each time stirring until smooth before adding the next egg.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-8.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58363\">\u003c/a>\u003c/p>\n\u003cp>Your dough will get slippery and clumpy looking when you first add the egg. Don’t sweat it. Just keep stirring.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-10.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58364\">\u003c/a> \u003c/p>\n\u003cp>It will smooth out. Trust me.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-12.jpg\" alt=\"green pastry cream dough\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-58365\">\u003c/a> \u003c/p>\n\u003cp>Add your Irish spirit and transfer the dough to a piping bag fitted with a round tip.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-16.jpg\" alt=\"Irish cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58366\">\u003c/a> \u003c/p>\n\u003cp>Now here’s the fun part. Pipe out your puffs into the shape of a Hershey Kiss (or gnome hat).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-17.jpg\" alt=\"Irish cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58367\">\u003c/a> \u003c/p>\n\u003cp>Wet your fingers and tap down the tips of the cream puffs so they don’t burn when you bake them up. And into the oven they go!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-20.jpg\" alt=\"whipped cream\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58368\">\u003c/a> \u003c/p>\n\u003cp>Meanwhile, whip up your Irish Cream Cream into soft, billowy mounds that you want to ski in. Transfer to a piping bag and keep chilled in the fridge.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-24.jpg\" alt=\"irish cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58369\">\u003c/a> \u003c/p>\n\u003cp>When the puffs are done, take the tip of a paring knife and make a little hole in the bottom. Fill those puffs with creamy goodness. And just wait for those sassy leprechauns to shower you with gold.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-29.jpg\" alt=\"irish cream cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58370\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Irish Cream Cream Puffs\u003c/strong>\u003cbr>\n\u003cem>A St. Paddy’s Day treat fit for a classy leprechaun. Green for good luck. Stuffed with Irish Cream Cream for deliciousness.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 35 minutes\u003cbr>\n\u003cstrong>Cooling and Assembly Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> about 36 cream puffs\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup (4 ounces) butter\u003cbr>\n1 cup water\u003cbr>\n1 pinch salt\u003cbr>\n1 teaspoon sugar\u003cbr>\n1 cup flour\u003cbr>\n3 eggs\u003cbr>\n15 drops green food coloring\u003cbr>\n2 cups heavy whipping cream\u003cbr>\n1/4 cup powdered sugar, sifted\u003cbr>\n1/4 cup Irish Cream liqueur\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 425 F.\u003c/li>\n\u003cli>Place the butter, water, salt, and sugar in a medium saucepan and heat over low heat until the butter melts and the water just begins to boil.\u003c/li>\n\u003cli>Add the flour all at once and stir like crazy with a wooden spoon until the mixture is smooth. It should form a ball and pull away from the sides of the pan. You may also see a faint skin form on the bottom of the pan if you don’t stir it for a few seconds.\u003c/li>\n\u003cli>Remove the pan from heat and continue to stir until it is cool enough to touch. It will still feel warm, but won’t be so hot that the mixture cooks the eggs you’re about to add in.\u003c/li>\n\u003cli>Add the eggs one at a time, stirring after each addition until the mixture is smooth before adding the next egg. When you add the egg, the mixture will separate and look slippery. Don’t worry, keep mixing, it will smooth out. When you add the last egg, add in the food coloring and mix until smooth and even in color.\u003c/li>\n\u003cli>Transfer the mixture into a piping bag with a round tip (I like to use a size 806 tip). With your piping bag held directly vertical to a parchment-lined baking sheet, squeeze out a mound about 1½-inch in diameter and pull up as you release, forming a Hershey’s kiss shape. Repeat until all the cream puff mixture is gone. Wet your finger and push down the tips of all the puffs so that they don’t burn when they bake.\u003c/li>\n\u003cli>Bake until puffed and firm, about 25 minutes. Turn off the oven and leave the puffs in for another 10 minutes to dry out. Take the puffs out of the oven and let cool completely.\u003c/li>\n\u003cli>Meanwhile, whip together the cream and sifted sugar until soft peaks form. Add the Irish Cream and continue whipping until you have the consistency of whipped cream. Transfer to a piping bag fitted with a round tip (size 804) and keep chilled in the fridge until you’re ready to assemble.\u003c/li>\n\u003cli>When the cream puffs have cooled, take the tip of a paring knife and make a hole on the bottom of the puffs large enough to fit your piping tip. Fill the puffs with the Irish Cream whipped cream. Dust with powdered sugar and enjoy immediately!\u003c/li>\n\u003cp>\u003cem>Make Ahead Note: You can make the dough and cream filling the night before and have them ready to go in your piping bags until the next day. You could even bake off the puffs the day before. If they feel like they’ve gotten a bit too soft, just reheat them a bit in the oven to dry them out again. \u003c/em> \u003c/p>\n\u003c/ol>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-29.jpg\" alt=\"irish cream cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58370\">\u003c/a>\u003c/p>\n\u003cp>It’s that time of year again to let the luck of the Irish rub off on us. Every year, I take this as an excuse to whip up a batch of my favorite \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/17/liquid-irish-luck/\">homemade Irish Cream\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Irish-Cream-03.17.-002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Irish-Cream-03.17.-002.jpg\" alt=\"irish cream\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-58371\">\u003c/a>\u003c/p>\n\u003cp>It’s always a fun little self-imposed challenge of mine to figure out what to do with all that Irish Cream. This year, we’re classin’ it up with cream puffs: \u003cstrong>Irish Cream Cream Puffs\u003c/strong>. Double the cream. How could you go wrong with that? \u003c/p>\n\u003cp>Cream puffs are made from a versatile dough called \u003cstrong>pâte à choux\u003c/strong>. It’s a lot easier than it seems to make this impressive looking dessert. Here’s how you do it:\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/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-3.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58360\">\u003c/a>\u003c/p>\n\u003cp>Melt a stick of butter with water, a pinch of salt, and a touch of sugar. When it just starts to boil, dump in all the flour at once and stir like crazy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-5.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58361\">\u003c/a>\u003c/p>\n\u003cp>Soon enough your dough will form a ball and pull away from the sides of the pan. Off the heat and stir more to cool down the mixture. There’s a lot of stirring in pâte à choux, but the arm workout is worth it. Cream puffs and buff arms – a winning combination.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-6.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58362\">\u003c/a> \u003c/p>\n\u003cp>Add your eggs one at a time, each time stirring until smooth before adding the next egg.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-8.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58363\">\u003c/a>\u003c/p>\n\u003cp>Your dough will get slippery and clumpy looking when you first add the egg. Don’t sweat it. Just keep stirring.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-10.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58364\">\u003c/a> \u003c/p>\n\u003cp>It will smooth out. Trust me.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-12.jpg\" alt=\"green pastry cream dough\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-58365\">\u003c/a> \u003c/p>\n\u003cp>Add your Irish spirit and transfer the dough to a piping bag fitted with a round tip.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-16.jpg\" alt=\"Irish cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58366\">\u003c/a> \u003c/p>\n\u003cp>Now here’s the fun part. Pipe out your puffs into the shape of a Hershey Kiss (or gnome hat).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-17.jpg\" alt=\"Irish cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58367\">\u003c/a> \u003c/p>\n\u003cp>Wet your fingers and tap down the tips of the cream puffs so they don’t burn when you bake them up. And into the oven they go!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-20.jpg\" alt=\"whipped cream\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58368\">\u003c/a> \u003c/p>\n\u003cp>Meanwhile, whip up your Irish Cream Cream into soft, billowy mounds that you want to ski in. Transfer to a piping bag and keep chilled in the fridge.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-24.jpg\" alt=\"irish cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58369\">\u003c/a> \u003c/p>\n\u003cp>When the puffs are done, take the tip of a paring knife and make a little hole in the bottom. Fill those puffs with creamy goodness. And just wait for those sassy leprechauns to shower you with gold.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-29.jpg\" alt=\"irish cream cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58370\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Irish Cream Cream Puffs\u003c/strong>\u003cbr>\n\u003cem>A St. Paddy’s Day treat fit for a classy leprechaun. Green for good luck. Stuffed with Irish Cream Cream for deliciousness.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 35 minutes\u003cbr>\n\u003cstrong>Cooling and Assembly Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> about 36 cream puffs\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup (4 ounces) butter\u003cbr>\n1 cup water\u003cbr>\n1 pinch salt\u003cbr>\n1 teaspoon sugar\u003cbr>\n1 cup flour\u003cbr>\n3 eggs\u003cbr>\n15 drops green food coloring\u003cbr>\n2 cups heavy whipping cream\u003cbr>\n1/4 cup powdered sugar, sifted\u003cbr>\n1/4 cup Irish Cream liqueur\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 425 F.\u003c/li>\n\u003cli>Place the butter, water, salt, and sugar in a medium saucepan and heat over low heat until the butter melts and the water just begins to boil.\u003c/li>\n\u003cli>Add the flour all at once and stir like crazy with a wooden spoon until the mixture is smooth. It should form a ball and pull away from the sides of the pan. You may also see a faint skin form on the bottom of the pan if you don’t stir it for a few seconds.\u003c/li>\n\u003cli>Remove the pan from heat and continue to stir until it is cool enough to touch. It will still feel warm, but won’t be so hot that the mixture cooks the eggs you’re about to add in.\u003c/li>\n\u003cli>Add the eggs one at a time, stirring after each addition until the mixture is smooth before adding the next egg. When you add the egg, the mixture will separate and look slippery. Don’t worry, keep mixing, it will smooth out. When you add the last egg, add in the food coloring and mix until smooth and even in color.\u003c/li>\n\u003cli>Transfer the mixture into a piping bag with a round tip (I like to use a size 806 tip). With your piping bag held directly vertical to a parchment-lined baking sheet, squeeze out a mound about 1½-inch in diameter and pull up as you release, forming a Hershey’s kiss shape. Repeat until all the cream puff mixture is gone. Wet your finger and push down the tips of all the puffs so that they don’t burn when they bake.\u003c/li>\n\u003cli>Bake until puffed and firm, about 25 minutes. Turn off the oven and leave the puffs in for another 10 minutes to dry out. Take the puffs out of the oven and let cool completely.\u003c/li>\n\u003cli>Meanwhile, whip together the cream and sifted sugar until soft peaks form. Add the Irish Cream and continue whipping until you have the consistency of whipped cream. Transfer to a piping bag fitted with a round tip (size 804) and keep chilled in the fridge until you’re ready to assemble.\u003c/li>\n\u003cli>When the cream puffs have cooled, take the tip of a paring knife and make a hole on the bottom of the puffs large enough to fit your piping tip. Fill the puffs with the Irish Cream whipped cream. Dust with powdered sugar and enjoy immediately!\u003c/li>\n\u003cp>\u003cem>Make Ahead Note: You can make the dough and cream filling the night before and have them ready to go in your piping bags until the next day. You could even bake off the puffs the day before. If they feel like they’ve gotten a bit too soft, just reheat them a bit in the oven to dry them out again. \u003c/em> \u003c/p>\n\u003c/ol>\n\u003c/div>\u003c/p>",
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"disqusTitle": "Home Is Where the Heart Is On Valentine's Day",
"title": "Home Is Where the Heart Is On Valentine's Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg\" alt=\"beet heart salad\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56593\">\u003c/a>\u003c/p>\n\u003cp>The very first Valentine’s Day my husband and I spent together, he invited me over to his apartment and cooked for me for the first time. I still remember, he made me teryaki salmon and baby bok choy (yeah, knew he was a keeper then). We ate at his coffee table, sitting on big throw pillows, and tried to be coy as one does only a few months into a relationship.\u003c/p>\n\u003cp>We’ve certainly come a long way. We survived a cross-country relationship. Flew way past the nervous flirting stage and dove right into the good stuff. The lovey dovey-ness. The learning to communicate-ness. The never forgetting to cherish and appreciate one another-ness. \u003c/p>\n\u003cp>There is no one I enjoy sharing a delicious meal with more than my love. And no matter how much we enjoy going out to eat, there is always something special about staying at home and cooking for one another. After all, home is where the heart is. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"beet hearts\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56592\">\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For this Valentine’s Day meal, we start with this irresistibly pretty dish I like to call \u003cstrong>Heart Beet Salad\u003c/strong>. It’s a dramatic, heart-shaped, layered Napoleon of beet slices and goat cheese. Blood orange and cara cara segments adorn this arugula salad, and toasted hazelnuts are the finishing touch. \u003c/p>\n\u003cp>For our main course, we’re bringing it back to salmon. Hua knew what he was doing back then. Salmon is a great special date night choice because it’s almost impossible to mess up. Because it’s naturally high in fat, it’s pretty forgiving if you accidentally overcook it. It also cooks really quickly, so let’s get to our side dish first: \u003cstrong>Braised Fennel with Pancetta\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"pancetta\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56594\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-4.jpg\" alt=\"braised fennel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56595\">\u003c/a>\u003c/p>\n\u003cp>I’ve been loving fennel this season. This particular preparation brings out the mellow sweetness of the vegetable and takes down the licorice flavor to just a background bass note. Slow cooking it in Madeira wine and crispy pancetta creates a sweet, slightly smoky, caramelized glaze.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"braised fennel with pancetta\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56596\">\u003c/a> \u003c/p>\n\u003cp>It’s a rich tasting side dish without feeling weighed down. (Which is good, you know…when you want to stay mobile and spritely after dinner.) \u003c/p>\n\u003cp>Which brings me back to the salmon. Unlike a big steak dinner, this meal won’t put you right to bed in a food coma afterwards -- which is not to say that it still can’t be a special occasion meal. We bump up the luxe factor with a \u003cem>beurre blanc\u003c/em> sauce here. \u003cem>Beurre blanc\u003c/em>, say it with me. It just sounds sexy. It’s easy to make too, and isn’t as finicky as some other egg-based French sauces. Really, it just calls for a lot of butter, whisked into a reduction of white wine and vinegar. The kick of acid from that reduction is wonderful with the richness of the butter. And the dill -- you can’t go wrong with dill and salmon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-12.jpg\" alt=\"Salmon with dill beurre blanc and braised fennel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56597\">\u003c/a> \u003c/p>\n\u003cp>For dessert, I have two words for you: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/11/homemade-nutella-souffles/\">Nutella Soufflés\u003c/a>. Boom.\u003c/p>\n\u003cp>\u003cstrong>Heart Beet Salad\u003c/strong>\u003cbr>\n\u003cem>Beets and goat cheese salad get a V-Day makeover with a little help from a heart-shaped cookie cutter. Blood oranges, cara cara oranges, arugula, and toasted hazelnuts complete this irresistibly pretty dish.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 20 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 large beets\u003cbr>\n6 oz fresh goat cheese\u003cbr>\n1 blood orange, segmented\u003cbr>\n1 teaspoon cara cara orange zest\u003cbr>\n1 cara cara orange, segmented\u003cbr>\n2 tablespoons fresh orange juice\u003cbr>\n1 tablespoon red wine vinegar\u003cbr>\n2 tablespoons extra virgin olive oil\u003cbr>\n2 handfuls arugula\u003cbr>\n1/4 cup toasted hazelnuts, roughly chopped\u003cbr>\nsalt and pepper to taste\u003c/p>\n\u003cp>\u003cem>Special Equipment\u003c/em>: heart-shaped cookie cutter; be sure that your cookie cutter fits within the circumference of your beets\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400 F. Rinse the beets and trim off the greens (you can save them to sauté later if you want). Wrap in foil and roast until tender, about 1 hour. When they’re done you should be able to easily pierce the beets through with a knife. Remove from the oven, unwrap from foil, and let cool. When the beets are cool enough to handle, peel the skin off.\u003c/li>\n\u003cli>Slice the beets into 1/4-inch slices. You should have at least 4 slices of beets per person. Cut out a heart shape from the beet slices using the cookie cutter. Pat the slices dry. Make the napoleon stacks by layering the beet heart slices and goat cheese until you have two beautiful stacks. Try to spread the goat cheese evenly. Clean up edges with a paper towel. (Do not assemble this too far ahead of time because if your beets are juicy, they will color the goat cheese pink as they sit.)\u003c/li>\n\u003cli>Zest the cara cara oranges and set aside a teaspoon for the dressing. Segment both oranges. After segments are cut, squeeze the juice out of the leftover pulp. Reserve for dressing.\u003c/li>\n\u003cli>Make dressing by whisking together orange juice, zest, red wine vinegar, olive oil, and salt and pepper to taste.\u003c/li>\n\u003cli>Dress the arugula and orange segments. Arrange around the beet heart napoleon. Scatter hazelnuts around.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Braised Fennel with Pancetta\u003c/strong>\u003cbr>\n\u003cem>Fennel braised with pancetta and Madeira wine make a rich side dish that doesn’t feel heavy.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 tablespoon butter\u003cbr>\n1/4 cup diced pancetta\u003cbr>\n1 lb fennel\u003cbr>\n1/2 cup Madeira wine\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large sauté pan, melt butter and cook pancetta until crispy. Remove pancetta and set aside.\u003c/li>\n\u003cli>Remove leafy fronds from fennel. Cut lengthwise and then into wedges. Add fennel to the pan used for the pancetta and brown on all sides.\u003c/li>\n\u003cli>Add pancetta back into the pan. Add Madeira. Cover and simmer until fennel is tender throughout, about 25 minutes. The wine should be mostly reduced, creating a glaze for the fennel. If the liquid is all evaporated and the fennel isn’t cooked through yet, add a bit of water and continue simmering covered until done.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Salmon with Dill Beurre Blanc\u003c/strong>\u003cbr>\n\u003cem>A simple baked salmon gets fancified with a luxe beurre blanc flavored with lemony dill. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 (6-ounce) pieces skinless salmon fillet\u003cbr>\n1 tablespoon olive oil\u003cbr>\nPinch of paprika\u003cbr>\nPinch of salt and pepper\u003cbr>\n1 tablespoon minced shallot\u003cbr>\n1 oz (1/8 cup) dry white wine (like Sauvignon Blanc)\u003cbr>\n1 oz (1/8 cup) white wine vinegar\u003cbr>\n6 oz (12 tablespoons) unsalted butter, cut into tablespoon pieces\u003cbr>\n1 teaspoon chopped dill\u003cbr>\nSalt and white pepper to taste\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 375 F.\u003c/li>\n\u003cli>Grease a baking dish with olive oil. Place salmon in dish skin side down. Sprinkle with salt, pepper, and a light dusting of paprika. Bake until just opaque inside, about 15 minutes.\u003c/li>\n\u003cli>Meanwhile make your beurre blanc. In a small saucepan over medium-low heat, combine shallot, white wine, and white wine vinegar. Reduce until there is only about 1 1/2 tablespoons of liquid left. Off heat. Strain out the shallot.\u003c/li>\n\u003cli>Add about 2 tablespoons of butter into the reduced liquid and whisk until creamy and melted. Turn heat to low and gradually whisk in a few tablespoons of butter at a time, only adding more when about 3/4 of the butter is melted and incorporated into the sauce. Keep adding and whisking until all the butter has been incorporated. You should have a creamy butter sauce. Stir in the chopped dill and season to taste with salt and white pepper.\u003c/li>\n\u003cli>Spoon butter sauce over the salmon and garnish with a sprig of dill.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Enjoy a special dinner made with love at home this Valentine's Day. All the fancy, none of the fuss: heart-shaped Beet and Goat Cheese Napoleon Salad, Salmon with Dill Beurre Blanc, and Braised Fennel with Pancetta.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg\" alt=\"beet heart salad\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56593\">\u003c/a>\u003c/p>\n\u003cp>The very first Valentine’s Day my husband and I spent together, he invited me over to his apartment and cooked for me for the first time. I still remember, he made me teryaki salmon and baby bok choy (yeah, knew he was a keeper then). We ate at his coffee table, sitting on big throw pillows, and tried to be coy as one does only a few months into a relationship.\u003c/p>\n\u003cp>We’ve certainly come a long way. We survived a cross-country relationship. Flew way past the nervous flirting stage and dove right into the good stuff. The lovey dovey-ness. The learning to communicate-ness. The never forgetting to cherish and appreciate one another-ness. \u003c/p>\n\u003cp>There is no one I enjoy sharing a delicious meal with more than my love. And no matter how much we enjoy going out to eat, there is always something special about staying at home and cooking for one another. After all, home is where the heart is. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"beet hearts\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56592\">\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For this Valentine’s Day meal, we start with this irresistibly pretty dish I like to call \u003cstrong>Heart Beet Salad\u003c/strong>. It’s a dramatic, heart-shaped, layered Napoleon of beet slices and goat cheese. Blood orange and cara cara segments adorn this arugula salad, and toasted hazelnuts are the finishing touch. \u003c/p>\n\u003cp>For our main course, we’re bringing it back to salmon. Hua knew what he was doing back then. Salmon is a great special date night choice because it’s almost impossible to mess up. Because it’s naturally high in fat, it’s pretty forgiving if you accidentally overcook it. It also cooks really quickly, so let’s get to our side dish first: \u003cstrong>Braised Fennel with Pancetta\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"pancetta\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56594\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-4.jpg\" alt=\"braised fennel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56595\">\u003c/a>\u003c/p>\n\u003cp>I’ve been loving fennel this season. This particular preparation brings out the mellow sweetness of the vegetable and takes down the licorice flavor to just a background bass note. Slow cooking it in Madeira wine and crispy pancetta creates a sweet, slightly smoky, caramelized glaze.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"braised fennel with pancetta\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56596\">\u003c/a> \u003c/p>\n\u003cp>It’s a rich tasting side dish without feeling weighed down. (Which is good, you know…when you want to stay mobile and spritely after dinner.) \u003c/p>\n\u003cp>Which brings me back to the salmon. Unlike a big steak dinner, this meal won’t put you right to bed in a food coma afterwards -- which is not to say that it still can’t be a special occasion meal. We bump up the luxe factor with a \u003cem>beurre blanc\u003c/em> sauce here. \u003cem>Beurre blanc\u003c/em>, say it with me. It just sounds sexy. It’s easy to make too, and isn’t as finicky as some other egg-based French sauces. Really, it just calls for a lot of butter, whisked into a reduction of white wine and vinegar. The kick of acid from that reduction is wonderful with the richness of the butter. And the dill -- you can’t go wrong with dill and salmon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-12.jpg\" alt=\"Salmon with dill beurre blanc and braised fennel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56597\">\u003c/a> \u003c/p>\n\u003cp>For dessert, I have two words for you: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/11/homemade-nutella-souffles/\">Nutella Soufflés\u003c/a>. Boom.\u003c/p>\n\u003cp>\u003cstrong>Heart Beet Salad\u003c/strong>\u003cbr>\n\u003cem>Beets and goat cheese salad get a V-Day makeover with a little help from a heart-shaped cookie cutter. Blood oranges, cara cara oranges, arugula, and toasted hazelnuts complete this irresistibly pretty dish.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 20 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 large beets\u003cbr>\n6 oz fresh goat cheese\u003cbr>\n1 blood orange, segmented\u003cbr>\n1 teaspoon cara cara orange zest\u003cbr>\n1 cara cara orange, segmented\u003cbr>\n2 tablespoons fresh orange juice\u003cbr>\n1 tablespoon red wine vinegar\u003cbr>\n2 tablespoons extra virgin olive oil\u003cbr>\n2 handfuls arugula\u003cbr>\n1/4 cup toasted hazelnuts, roughly chopped\u003cbr>\nsalt and pepper to taste\u003c/p>\n\u003cp>\u003cem>Special Equipment\u003c/em>: heart-shaped cookie cutter; be sure that your cookie cutter fits within the circumference of your beets\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400 F. Rinse the beets and trim off the greens (you can save them to sauté later if you want). Wrap in foil and roast until tender, about 1 hour. When they’re done you should be able to easily pierce the beets through with a knife. Remove from the oven, unwrap from foil, and let cool. When the beets are cool enough to handle, peel the skin off.\u003c/li>\n\u003cli>Slice the beets into 1/4-inch slices. You should have at least 4 slices of beets per person. Cut out a heart shape from the beet slices using the cookie cutter. Pat the slices dry. Make the napoleon stacks by layering the beet heart slices and goat cheese until you have two beautiful stacks. Try to spread the goat cheese evenly. Clean up edges with a paper towel. (Do not assemble this too far ahead of time because if your beets are juicy, they will color the goat cheese pink as they sit.)\u003c/li>\n\u003cli>Zest the cara cara oranges and set aside a teaspoon for the dressing. Segment both oranges. After segments are cut, squeeze the juice out of the leftover pulp. Reserve for dressing.\u003c/li>\n\u003cli>Make dressing by whisking together orange juice, zest, red wine vinegar, olive oil, and salt and pepper to taste.\u003c/li>\n\u003cli>Dress the arugula and orange segments. Arrange around the beet heart napoleon. Scatter hazelnuts around.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Braised Fennel with Pancetta\u003c/strong>\u003cbr>\n\u003cem>Fennel braised with pancetta and Madeira wine make a rich side dish that doesn’t feel heavy.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 tablespoon butter\u003cbr>\n1/4 cup diced pancetta\u003cbr>\n1 lb fennel\u003cbr>\n1/2 cup Madeira wine\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large sauté pan, melt butter and cook pancetta until crispy. Remove pancetta and set aside.\u003c/li>\n\u003cli>Remove leafy fronds from fennel. Cut lengthwise and then into wedges. Add fennel to the pan used for the pancetta and brown on all sides.\u003c/li>\n\u003cli>Add pancetta back into the pan. Add Madeira. Cover and simmer until fennel is tender throughout, about 25 minutes. The wine should be mostly reduced, creating a glaze for the fennel. If the liquid is all evaporated and the fennel isn’t cooked through yet, add a bit of water and continue simmering covered until done.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Salmon with Dill Beurre Blanc\u003c/strong>\u003cbr>\n\u003cem>A simple baked salmon gets fancified with a luxe beurre blanc flavored with lemony dill. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 (6-ounce) pieces skinless salmon fillet\u003cbr>\n1 tablespoon olive oil\u003cbr>\nPinch of paprika\u003cbr>\nPinch of salt and pepper\u003cbr>\n1 tablespoon minced shallot\u003cbr>\n1 oz (1/8 cup) dry white wine (like Sauvignon Blanc)\u003cbr>\n1 oz (1/8 cup) white wine vinegar\u003cbr>\n6 oz (12 tablespoons) unsalted butter, cut into tablespoon pieces\u003cbr>\n1 teaspoon chopped dill\u003cbr>\nSalt and white pepper to taste\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 375 F.\u003c/li>\n\u003cli>Grease a baking dish with olive oil. Place salmon in dish skin side down. Sprinkle with salt, pepper, and a light dusting of paprika. Bake until just opaque inside, about 15 minutes.\u003c/li>\n\u003cli>Meanwhile make your beurre blanc. In a small saucepan over medium-low heat, combine shallot, white wine, and white wine vinegar. Reduce until there is only about 1 1/2 tablespoons of liquid left. Off heat. Strain out the shallot.\u003c/li>\n\u003cli>Add about 2 tablespoons of butter into the reduced liquid and whisk until creamy and melted. Turn heat to low and gradually whisk in a few tablespoons of butter at a time, only adding more when about 3/4 of the butter is melted and incorporated into the sauce. Keep adding and whisking until all the butter has been incorporated. You should have a creamy butter sauce. Stir in the chopped dill and season to taste with salt and white pepper.\u003c/li>\n\u003cli>Spoon butter sauce over the salmon and garnish with a sprig of dill.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sexy Eats & Food Gifts for Valentine's Day: Did Someone Say Chocolate? ",
"title": "Sexy Eats & Food Gifts for Valentine's Day: Did Someone Say Chocolate? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>What's on the menu for Valentine's Day? This year, it's all about the salt, sugar, bacon and beer. And chocolate, of course, in every way from molten to heart-shaped. From sexy lollipops to wine for a cause, feed your sweetie(s) or your own fine self with a pick from our list of delectable local treats.\u003c/p>\n\u003cfigure id=\"attachment_56619\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/RecchiutiheartsinmotionTomSeawell1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/RecchiutiheartsinmotionTomSeawell1000.jpg\" alt=\"Recchiuti Hearts in Motion. Photo: Tom Seawell \" width=\"1000\" height=\"667\" class=\"size-full wp-image-56619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recchiuti Hearts in Motion. Photo by Tom Seawell.\u003c/figcaption>\u003c/figure>\n\u003cp>Work in the City? Skip the lines at \u003ca href=\"http://www.sees.com\">See's\u003c/a> and nip down to the Ferry Building instead to take your pick of \u003ca href=\"http://www.recchiuti.com\">Recchiuti Confections\u003c/a>' dark and luscious Valentine's Day boxes, made in Dogpatch by owner Michael Recchiuti. Our favorite? \u003ca href=\"http://www.recchiuti.com/264.html\">Hearts in Motion\u003c/a>, a 9-piece box of Recchiuti's signature burnt-caramel truffles, decorated with squiggly hearts on wheels. Perfect for your favorite \u003ca href=\"http://www.sfbike.org\">Bike Coalition\u003c/a> activist! There's also the \u003ca href=\"http://www.recchiuti.com/247.html\">XO Box\u003c/a> of raspberry-Framboise and heart-shaped dark chocolate truffles in a deep crimson box. Or there's always a blindfold and the \u003ca href=\"http://www.recchiuti.com/132.html\">Sauce Duo\u003c/a>, a jar each of the divine \u003cstrong>Extra-Bitter Chocolate Sauce\u003c/strong> and \u003cstrong>Burnt Caramel Sauce.\u003c/strong> Who needs dinner? \u003c/p>\n\u003cp>But if you do, Recchiuti's new \u003ca href=\"http://chocolatelabsf.com/\">Chocolate Lab\u003c/a> is offering a full \u003ca href=\"http://chocolatelabsf.com/menu/\">prix-fixe dinner menu\u003c/a> for Valentine's Day, with champagne sorbet, shellfish ceviche, rack of lamb, with a lavish chocolate dessert to finish.\u003c/p>\n\u003cfigure id=\"attachment_56620\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Aphrodites_Delight_Socola1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Aphrodites_Delight_Socola1000.jpg\" alt=\"Aphrodite's Delight Valentine's Truffles from Socola Chocolatier. Photo courtesy of Socola.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-56620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aphrodite's Delight Valentine's Truffles from Socola Chocolatier. Photo courtesy of Socola.\u003c/figcaption>\u003c/figure>\n\u003cp>There's more burnt caramel and raspberry awaiting your pleasure at \u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier\u003c/a>, where the \u003ca href=\"http://www.socolachocolates.com/products/aphrodites-delight-valentines-chocolate-truffles\">Aphrodite's Delight\u003c/a> selection comes in 4-, 12-, and 24-piece boxes, enough to satisfy even the polyamorous among us. This year's box includes \u003cstrong> Hot Lava,\u003c/strong> a raspberry \u003cem>pate de fruit\u003c/em> layered with champagne ganache and enrobed in dark chocolate stamped with the word \"love\" in many languages, paired with \u003cstrong>Burnt Baby Burnt,\u003c/strong> a dark chocolate truffle filled with burnt caramel chocolate ganache and topped with ruby grains of Hawaiian red sea salt. Both pieces are made with local E. Guittard dark chocolate and Straus Creamery organic butter and cream. \u003c/p>\n\u003cp>In the mood to break out the bubbly? Forget the champagne: this year, it's all about the beer (and the chocolate). On Feb 14, from 3pm-8pm, as part of \u003ca href=\"http://www.sfbeerweek.org\">SF Beer Week\u003c/a>, the brand-new Hunters Point brewpub for \u003ca href=\"http://goodbeer.com/wordpress/\">Speakeasy Ales & Lagers\u003c/a> will be tapping four of its limited-release beers, complemented by specially chosen Socola chocolates. Both Rosamunde Sausage Grill in the Mission and Steep Brew in Potrero Hill will also be offering beer and chocolate pairings, while Blackbird on Market Street will be pouring a beer-based cocktail to pair with three different made-in-Dogpatch \u003ca href=\"http://www.barbarybrix.com/\">Barbary Brix\u003c/a> caramels, including everyone's favorites, the \u003cstrong>Salty Dog\u003c/strong> (Balinese sea salt) and the \u003cstrong>Morning Glory\u003c/strong> (maple and bacon). Check out the listings at \u003ca href=\"http://www.sfbeerweek.org/schedule/#region=all&day=feb-14&type=all\">SF Beer Week\u003c/a> for details. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And speaking of salted caramels, San Francisco's \u003ca href=\"http://www.pocodolce.com\">Poco Dolce\u003c/a>, known for its sleek, stylish, salt-topped chocolate tiles, is expanding its brand this year with a luxurious \u003ca href=\"http://www.pocodolce.com/valentines-day/valentines-basket-2013.html\">Valentine's Day chocolate basket\u003c/a> filled with handmade marshmallows, rich bittersweet drinking chocolate, and a box each of sea salt caramels and ganache-filled chocolate hearts.\u003c/p>\n\u003cfigure id=\"attachment_56622\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lovetogivephoto-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lovetogivephoto-final.jpg\" alt=' \"Love to Give\" from Stark Wine and Sonoma Chocolatier. Photo courtesy of Stark Wine.' width=\"400\" class=\"size-full wp-image-56622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Love to Give\" from Stark Wine and Sonoma Chocolatier.\u003cbr>Photo courtesy of Stark Wine.\u003c/figcaption>\u003c/figure>\n\u003cp>Up in Healdsburg, musician-turned-winemaker Christian Stark and his wife and business partner Jen are doing good while making good wine. Their boutique winery, \u003ca href=\"http://www.starkwine.com\">Stark Wine\u003c/a>, is partnering with \u003ca href=\"http://www.sonomachocolatiers.com/\">Sonoma Chocolatiers\u003c/a> to create this year's special \u003ca href=\"https://starkwine.com/store/item/love-to-give\">Love to Give\u003c/a> gift pack, featuring a bottle of Stark Wild red wine (an \"untamed\" 2011 blend of Zinfandel, Grenache, and Petit Syrah) and four different salty, nutty chocolate and caramel indulgences: cinnamon-dusted chocolate-covered organic almonds, salted caramels, smoked sea-salt bites, and a dark chocolate Sonoma Bar, studded with nuts and raisins, in the shape of a bunch of grapes. Available only on their website, the box's $49 price includes shipping within California. 10% of the profits on this (and all other Stark wines) goes directly to \u003ca href=\"http://www.wateraidamerica.org/\">WaterAid\u003c/a>, a non-profit organization that supports and funds clean water and sanitation projects in developing countries. \u003c/p>\n\u003cfigure id=\"attachment_56623\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cowgirl-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cowgirl-final.jpg\" alt=\" Cowgirl Creamery’s Valentine Collection. Photo courtesy of Cowgirl Creamery\" width=\"350\" class=\"size-full wp-image-56623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery’s Valentine Collection.\u003cbr>Photo by Michael Woolsey.\u003c/figcaption>\u003c/figure>\n\u003cp>If your honey's taste is more salty than sweet, try Marin's Cowgirl Creamery's \u003ca href=\"http://www.cowgirlcreamery.com/products/the-valentine-collection\">Valentine Collection\u003c/a>, featuring their limited-edition Heart's Desire cheese, Blue Chair Fruit marmalade, Rustic Bakery chocolate cocoa-nib shortbread (with a hint of sea salt), and cheese knives and a bamboo cheese board, all perfect for promising many Pacific Coast picnics to come. It's almost sold out for this year, so grab it while you can! Cowgirl fans might recognize the buttery-rich deliciousness of this cheese. Named after West Marin's \u003ca href=\"http://www.nps.gov/pore/planyourvisit/beaches.htm\">Heart's Desire Beach\u003c/a> overlooking tranquil Tomales Bay, it's a heart-shaped version of the creamery's much-loved triple-cream \u003ca href=\"http://www.cowgirlcreamery.com/our-cheeses/mt-tam\">Mt. Tam\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_56616\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bacon-Crack960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bacon-Crack960.jpg\" alt=\"Bacon Crack from Nosh This. Photo: Pinckney Templeton\" width=\"600\" class=\"size-full wp-image-56616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Crack from Nosh This. Photo by Pinckney Templeton.\u003c/figcaption>\u003c/figure>\n\u003cp>And while it's smart to fill the fridge with plenty of fresh-squeezed juice and bacon for the morning after, be sure you'll make it to breakfast by picking up some \u003ca href=\"http://noshthis.com/nosh-shop/\">Bacon Salted Caramels, Bacon Crack, and Bourbon Bacon Rocky Road\u003c/a> by everyone's favorite local \u003cem>baconiste\u003c/em>, Kai Kronfield of \u003ca href=\"http://twitter.com/noshthis\">Nosh This\u003c/a>. You can turn those three little piggy treats into four even happier pigs by adding a jar of Kronfield's new \u003cstrong>Bacon Salted Caramel Sauce\u003c/strong>, which Kronfield will be selling from the \u003ca href=\"http://www.noshthis.com\">Nosh This\u003c/a> workshop at 2325 3rd St, Ste 326, in San Francisco, only on Valentine's Day. And because nothing's better with bacon than beer (and chocolate!) Kronfield also be selling his sweet bacony goodness at SoMa's \u003ca href=\"http://www.citybeerstore.com/beer-store/events\">City Beer Store\u003c/a> at 6pm on Feb 14 during their Midnight Sun Brewing Company's Alaskan beer tasting. \u003c/p>\n\u003cfigure id=\"attachment_56617\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pandora-pops1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pandora-pops1000.jpg\" alt=\"Pandora Pops. Photo courtesy of Pandora Pops \" width=\"1000\" height=\"750\" class=\"size-full wp-image-56617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pandora Pops. Photo courtesy of Pandora Pops.\u003c/figcaption>\u003c/figure>\n\u003cp>An aphrodisiac in a lollipop? That's the promise of \u003ca href=\"http://www.pandoraspops.com/products.html\">Pandora's Pops\u003c/a>, made with all-natural infusions of va-va-voom herbs and spices. Owner Jena Chambers cooked up her first batches of sexy lollipops on a houseboat in Sausalito. Now, she's got a full \"Boudoir Collection\" of sweet, heart-shaped licks. The pops come in flavors like rose and cardamom, cinnamon spice, ginger and cocoa, jasmine and cardamom, and, yes, even Fifty Shades of Earl Grey, with bergamot and black tea.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Still need a little more inspiration? Meesha Halm offers an \u003ca href=\"http://blog.zagat.com/2013/02/the-ultimate-valentines-day-dining.html?zagatbuzzid=feb12week1&utm_source=blog&utm_medium=email&utm_campaign=blog20130206\">ultimate Valentine's Day dining guide\u003c/a> to Bay Area restaurants, while on Tablehopper, Marcia Gagliardi tracks down some fun \u003ca href=\"http://www.tablehopper.com/socialite/lovey-events-and-sweet-treats-for-valentines-day/\">pop-ups\u003c/a> and more for the day. \u003c/p>\n\n",
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"excerpt": "What's on the menu for this Valentine's Day? Chocolate, of course! Feed your sweetie(s) or your own fine self something sweet from our round-up of delectable, locally made treats.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What's on the menu for Valentine's Day? This year, it's all about the salt, sugar, bacon and beer. And chocolate, of course, in every way from molten to heart-shaped. From sexy lollipops to wine for a cause, feed your sweetie(s) or your own fine self with a pick from our list of delectable local treats.\u003c/p>\n\u003cfigure id=\"attachment_56619\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/RecchiutiheartsinmotionTomSeawell1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/RecchiutiheartsinmotionTomSeawell1000.jpg\" alt=\"Recchiuti Hearts in Motion. Photo: Tom Seawell \" width=\"1000\" height=\"667\" class=\"size-full wp-image-56619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recchiuti Hearts in Motion. Photo by Tom Seawell.\u003c/figcaption>\u003c/figure>\n\u003cp>Work in the City? Skip the lines at \u003ca href=\"http://www.sees.com\">See's\u003c/a> and nip down to the Ferry Building instead to take your pick of \u003ca href=\"http://www.recchiuti.com\">Recchiuti Confections\u003c/a>' dark and luscious Valentine's Day boxes, made in Dogpatch by owner Michael Recchiuti. Our favorite? \u003ca href=\"http://www.recchiuti.com/264.html\">Hearts in Motion\u003c/a>, a 9-piece box of Recchiuti's signature burnt-caramel truffles, decorated with squiggly hearts on wheels. Perfect for your favorite \u003ca href=\"http://www.sfbike.org\">Bike Coalition\u003c/a> activist! There's also the \u003ca href=\"http://www.recchiuti.com/247.html\">XO Box\u003c/a> of raspberry-Framboise and heart-shaped dark chocolate truffles in a deep crimson box. Or there's always a blindfold and the \u003ca href=\"http://www.recchiuti.com/132.html\">Sauce Duo\u003c/a>, a jar each of the divine \u003cstrong>Extra-Bitter Chocolate Sauce\u003c/strong> and \u003cstrong>Burnt Caramel Sauce.\u003c/strong> Who needs dinner? \u003c/p>\n\u003cp>But if you do, Recchiuti's new \u003ca href=\"http://chocolatelabsf.com/\">Chocolate Lab\u003c/a> is offering a full \u003ca href=\"http://chocolatelabsf.com/menu/\">prix-fixe dinner menu\u003c/a> for Valentine's Day, with champagne sorbet, shellfish ceviche, rack of lamb, with a lavish chocolate dessert to finish.\u003c/p>\n\u003cfigure id=\"attachment_56620\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Aphrodites_Delight_Socola1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Aphrodites_Delight_Socola1000.jpg\" alt=\"Aphrodite's Delight Valentine's Truffles from Socola Chocolatier. Photo courtesy of Socola.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-56620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aphrodite's Delight Valentine's Truffles from Socola Chocolatier. Photo courtesy of Socola.\u003c/figcaption>\u003c/figure>\n\u003cp>There's more burnt caramel and raspberry awaiting your pleasure at \u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier\u003c/a>, where the \u003ca href=\"http://www.socolachocolates.com/products/aphrodites-delight-valentines-chocolate-truffles\">Aphrodite's Delight\u003c/a> selection comes in 4-, 12-, and 24-piece boxes, enough to satisfy even the polyamorous among us. This year's box includes \u003cstrong> Hot Lava,\u003c/strong> a raspberry \u003cem>pate de fruit\u003c/em> layered with champagne ganache and enrobed in dark chocolate stamped with the word \"love\" in many languages, paired with \u003cstrong>Burnt Baby Burnt,\u003c/strong> a dark chocolate truffle filled with burnt caramel chocolate ganache and topped with ruby grains of Hawaiian red sea salt. Both pieces are made with local E. Guittard dark chocolate and Straus Creamery organic butter and cream. \u003c/p>\n\u003cp>In the mood to break out the bubbly? Forget the champagne: this year, it's all about the beer (and the chocolate). On Feb 14, from 3pm-8pm, as part of \u003ca href=\"http://www.sfbeerweek.org\">SF Beer Week\u003c/a>, the brand-new Hunters Point brewpub for \u003ca href=\"http://goodbeer.com/wordpress/\">Speakeasy Ales & Lagers\u003c/a> will be tapping four of its limited-release beers, complemented by specially chosen Socola chocolates. Both Rosamunde Sausage Grill in the Mission and Steep Brew in Potrero Hill will also be offering beer and chocolate pairings, while Blackbird on Market Street will be pouring a beer-based cocktail to pair with three different made-in-Dogpatch \u003ca href=\"http://www.barbarybrix.com/\">Barbary Brix\u003c/a> caramels, including everyone's favorites, the \u003cstrong>Salty Dog\u003c/strong> (Balinese sea salt) and the \u003cstrong>Morning Glory\u003c/strong> (maple and bacon). Check out the listings at \u003ca href=\"http://www.sfbeerweek.org/schedule/#region=all&day=feb-14&type=all\">SF Beer Week\u003c/a> for details. \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 salted caramels, San Francisco's \u003ca href=\"http://www.pocodolce.com\">Poco Dolce\u003c/a>, known for its sleek, stylish, salt-topped chocolate tiles, is expanding its brand this year with a luxurious \u003ca href=\"http://www.pocodolce.com/valentines-day/valentines-basket-2013.html\">Valentine's Day chocolate basket\u003c/a> filled with handmade marshmallows, rich bittersweet drinking chocolate, and a box each of sea salt caramels and ganache-filled chocolate hearts.\u003c/p>\n\u003cfigure id=\"attachment_56622\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lovetogivephoto-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lovetogivephoto-final.jpg\" alt=' \"Love to Give\" from Stark Wine and Sonoma Chocolatier. Photo courtesy of Stark Wine.' width=\"400\" class=\"size-full wp-image-56622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Love to Give\" from Stark Wine and Sonoma Chocolatier.\u003cbr>Photo courtesy of Stark Wine.\u003c/figcaption>\u003c/figure>\n\u003cp>Up in Healdsburg, musician-turned-winemaker Christian Stark and his wife and business partner Jen are doing good while making good wine. Their boutique winery, \u003ca href=\"http://www.starkwine.com\">Stark Wine\u003c/a>, is partnering with \u003ca href=\"http://www.sonomachocolatiers.com/\">Sonoma Chocolatiers\u003c/a> to create this year's special \u003ca href=\"https://starkwine.com/store/item/love-to-give\">Love to Give\u003c/a> gift pack, featuring a bottle of Stark Wild red wine (an \"untamed\" 2011 blend of Zinfandel, Grenache, and Petit Syrah) and four different salty, nutty chocolate and caramel indulgences: cinnamon-dusted chocolate-covered organic almonds, salted caramels, smoked sea-salt bites, and a dark chocolate Sonoma Bar, studded with nuts and raisins, in the shape of a bunch of grapes. Available only on their website, the box's $49 price includes shipping within California. 10% of the profits on this (and all other Stark wines) goes directly to \u003ca href=\"http://www.wateraidamerica.org/\">WaterAid\u003c/a>, a non-profit organization that supports and funds clean water and sanitation projects in developing countries. \u003c/p>\n\u003cfigure id=\"attachment_56623\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cowgirl-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cowgirl-final.jpg\" alt=\" Cowgirl Creamery’s Valentine Collection. Photo courtesy of Cowgirl Creamery\" width=\"350\" class=\"size-full wp-image-56623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery’s Valentine Collection.\u003cbr>Photo by Michael Woolsey.\u003c/figcaption>\u003c/figure>\n\u003cp>If your honey's taste is more salty than sweet, try Marin's Cowgirl Creamery's \u003ca href=\"http://www.cowgirlcreamery.com/products/the-valentine-collection\">Valentine Collection\u003c/a>, featuring their limited-edition Heart's Desire cheese, Blue Chair Fruit marmalade, Rustic Bakery chocolate cocoa-nib shortbread (with a hint of sea salt), and cheese knives and a bamboo cheese board, all perfect for promising many Pacific Coast picnics to come. It's almost sold out for this year, so grab it while you can! Cowgirl fans might recognize the buttery-rich deliciousness of this cheese. Named after West Marin's \u003ca href=\"http://www.nps.gov/pore/planyourvisit/beaches.htm\">Heart's Desire Beach\u003c/a> overlooking tranquil Tomales Bay, it's a heart-shaped version of the creamery's much-loved triple-cream \u003ca href=\"http://www.cowgirlcreamery.com/our-cheeses/mt-tam\">Mt. Tam\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_56616\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bacon-Crack960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bacon-Crack960.jpg\" alt=\"Bacon Crack from Nosh This. Photo: Pinckney Templeton\" width=\"600\" class=\"size-full wp-image-56616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Crack from Nosh This. Photo by Pinckney Templeton.\u003c/figcaption>\u003c/figure>\n\u003cp>And while it's smart to fill the fridge with plenty of fresh-squeezed juice and bacon for the morning after, be sure you'll make it to breakfast by picking up some \u003ca href=\"http://noshthis.com/nosh-shop/\">Bacon Salted Caramels, Bacon Crack, and Bourbon Bacon Rocky Road\u003c/a> by everyone's favorite local \u003cem>baconiste\u003c/em>, Kai Kronfield of \u003ca href=\"http://twitter.com/noshthis\">Nosh This\u003c/a>. You can turn those three little piggy treats into four even happier pigs by adding a jar of Kronfield's new \u003cstrong>Bacon Salted Caramel Sauce\u003c/strong>, which Kronfield will be selling from the \u003ca href=\"http://www.noshthis.com\">Nosh This\u003c/a> workshop at 2325 3rd St, Ste 326, in San Francisco, only on Valentine's Day. And because nothing's better with bacon than beer (and chocolate!) Kronfield also be selling his sweet bacony goodness at SoMa's \u003ca href=\"http://www.citybeerstore.com/beer-store/events\">City Beer Store\u003c/a> at 6pm on Feb 14 during their Midnight Sun Brewing Company's Alaskan beer tasting. \u003c/p>\n\u003cfigure id=\"attachment_56617\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pandora-pops1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pandora-pops1000.jpg\" alt=\"Pandora Pops. Photo courtesy of Pandora Pops \" width=\"1000\" height=\"750\" class=\"size-full wp-image-56617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pandora Pops. Photo courtesy of Pandora Pops.\u003c/figcaption>\u003c/figure>\n\u003cp>An aphrodisiac in a lollipop? That's the promise of \u003ca href=\"http://www.pandoraspops.com/products.html\">Pandora's Pops\u003c/a>, made with all-natural infusions of va-va-voom herbs and spices. Owner Jena Chambers cooked up her first batches of sexy lollipops on a houseboat in Sausalito. Now, she's got a full \"Boudoir Collection\" of sweet, heart-shaped licks. The pops come in flavors like rose and cardamom, cinnamon spice, ginger and cocoa, jasmine and cardamom, and, yes, even Fifty Shades of Earl Grey, with bergamot and black tea.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still need a little more inspiration? Meesha Halm offers an \u003ca href=\"http://blog.zagat.com/2013/02/the-ultimate-valentines-day-dining.html?zagatbuzzid=feb12week1&utm_source=blog&utm_medium=email&utm_campaign=blog20130206\">ultimate Valentine's Day dining guide\u003c/a> to Bay Area restaurants, while on Tablehopper, Marcia Gagliardi tracks down some fun \u003ca href=\"http://www.tablehopper.com/socialite/lovey-events-and-sweet-treats-for-valentines-day/\">pop-ups\u003c/a> and more for the day. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Homemade Nutella Soufflés",
"title": "Homemade Nutella Soufflés",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12.jpg\">\u003cimg class=\"alignnone size-full wp-image-56526\" alt=\"Nutella Soufflés\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12.jpg\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Valentine’s Day can be kitschy overkill. Still, there are some things that just never go out of style. Like \u003cstrong>chocolate\u003c/strong>. Sure, a box of chocolates is great, but you’re looking to impress, right? Step it up with \u003cstrong>Homemade Nutella Soufflés\u003c/strong> and bask in the adoration.\u003c/p>\n\u003cp>Soufflés are one of those dishes that sound fancy and intimidating, but they’re actually not too difficult. Best of all, they can be made ahead of time, so come dessert, it won’t matter if you’re a bottle of wine in, all you have to do is turn on the oven and pop them in (and set a timer…you know, in case you get carried away with your wooing).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-11-23-homemade-nutella-27.jpg\">\u003cimg class=\"alignnone size-full wp-image-56529\" alt=\"Nutella\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-11-23-homemade-nutella-27.jpg\" width=\"467\" height=\"700\">\u003c/a>\u003c/p>\n\u003cp>This particular soufflé recipe goes the extra mile with homemade Nutella (recipe below) as the main ingredient. I made my first batch of this heavenly chocolate-hazelnut spread this past Christmas, and I must say, it has changed my life. No melting chocolate, no heating milk, or double boilers. Literally, this recipe is just six ingredients blended to smooth, creamy decadence.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I’m always looking for an excuse to put my \u003cstrong>homemade Nutella\u003c/strong> to use, and this was a good occasion as any. I melted it together with a bit of cream and stirred in an egg yolk to make the base for the soufflé. To that, simply fold in egg whites that have been beaten to a firm peaks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg class=\"alignnone size-full wp-image-56524\" alt=\"Souffle Making\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-7.jpg\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Then fill your prepared ramekins to the brim. I like to make little parchment paper collars to give the soufflés more support as they rise. I find that this also lets me fill the cups up to the very top without worrying about overflow. A tip on the collars -- be sure to use kitchen twine to tie them closed, tape won’t work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-9.jpg\">\u003cimg class=\"alignnone size-full wp-image-56525\" alt=\"Souffles with parchment collars\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-9.jpg\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>While we’re on tips, here are a few more to ensure a beautiful, dramatic soufflé:\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>Don’t over-beat your egg whites.\u003c/strong> This is easy to do, especially if you’re using an electric mixer. You’ll know you’ve gone too far if you see the egg whites starting to look a little curdled and watery looking. Your egg whites should be like smooth airy clouds with a nice sheen to them.\u003c/li>\n\u003cli>\u003cstrong>A spoonful of sugar.\u003c/strong> Don’t skip the sugar in the egg whites. It helps stabilize the whites, helping to prevent that pesky over-beating factor. Besides, now is not the time to be thinking about sugar intake. Live a little.\u003c/li>\n\u003cli>\u003cstrong>Fold gently.\u003c/strong> You don’t want to deflate all those air bubbles you worked so hard to create. Also, as you’re folding, be sure you’re scraping the bottom of the bowl too, not just the sides.\u003c/li>\n\u003cli>\u003cstrong>No peaking.\u003c/strong> One of the biggest mistakes people make when it comes to soufflés is opening the oven door too often to check on them. Every time you open the oven, the temperature in there drops, and soufflés don’t like that. Try to check just once, when you think they’re close to done, and make it fast.\u003c/li>\n\u003cli>\u003cstrong>Don’t use convection setting.\u003c/strong> The air flow is too disruptive and you may end up with the leaning tower of soufflé.\u003c/li>\n\u003cli>\u003cstrong>Don’t dawdle.\u003c/strong> Soufflés wait for no one. Have your plates and garnishes ready and serve quickly because your dramatic soufflé will start to deflate as it cools.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-21.jpg\">\u003cimg class=\"alignnone size-full wp-image-56540\" alt=\"Nutella Soufflés\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-21.jpg\" width=\"467\" height=\"700\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.epicurious.com/recipes/food/views/Creme-Anglaise-4984\">Crème anglaise\u003c/a> is a classic soufflé topping, but want to know my favorite way to eat these? Split open the top and pop a little scoop of vanilla bean ice cream in there. You’re welcome.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-32.jpg\">\u003cimg class=\"alignnone size-full wp-image-56541\" alt=\"Nutella Soufflés\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-32.jpg\" width=\"467\" height=\"700\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nutella Soufflés\u003c/strong>\u003cbr>\n\u003cem>Looking to impress someone? Make them a soufflé. Looking to seriously impress someone? Make that a soufflé of homemade Nutella. It’s easier than you would think…don’t worry though, that’s our little secret. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 tablespoon melted butter\u003cbr>\n2 teaspoons sugar for prepping dishes\u003cbr>\n6 ounces (3/4 cup) Nutella (recipe below)\u003cbr>\n1/4 cup heavy cream\u003cbr>\n1 large egg yolk\u003cbr>\nPinch of salt\u003cbr>\n3 large egg whites\u003cbr>\n1 tablespoon sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Position rack in center of oven and preheat to 400°F.\u003c/li>\n\u003cli>Brush 3/4-cup soufflé dishes with melted butter, using upward strokes up the sides; sprinkle with sugar (about 1/2 teaspoon in each cup), tilting cups to coat completely and tapping out any excess. Using strips of parchment paper and kitchen twine, make a collar around each dish. The collar should extend about 2 inches above the rim of the ramekin. Arrange prepared soufflé dishes on large baking sheet.\u003c/li>\n\u003cli>Combine the Nutella and cream in large metal or Pyrex bowl. Set bowl over saucepan of barely simmering water and stir until the mixture is melted and smooth. Remove bowl from over water. Stir egg yolk and salt into the mixture.\u003c/li>\n\u003cli>Beat egg whites in another large bowl until soft peaks form. Gradually add 1 tablespoon sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into Nutella mixture to lighten. Fold remaining egg whites into Nutella mixture in 2 additions. Divide soufflé mixture among prepared soufflé dishes, filling dishes completely.\u003c/li>\n\u003cli>Bake soufflés on baking sheet until puffed and tops feel firm, about 16 minutes if at room temperature and about 18 minutes if chilled. Serve soufflés IMMEDIATELY (they will start to fall as soon as they cool). I like to serve with crème anglais or vanilla ice cream (have guests split their soufflé, and spoon a scoop of ice cream inside).\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>\u003cstrong>Make-Ahead Note:\u003c/strong> The soufflé mixture can be made up to 2 days ahead. Just fill the ramekins and refrigerate uncovered until cold, then cover and keep chilled until you’re ready to bake them. Alternately, you can pop them in the freezer and keep for longer. Just move them into the refrigerator the day before you plan on baking them off.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Homemade Nutella (Vegan + Gluten-Free)\u003c/strong>\u003cbr>\n\u003cem>This decadent hazelnut chocolate spread is absurdly good, easy to make, and surprisingly not that bad for you! (Adapted from \u003ca href=\"http://www.thekitchn.com/how-to-make-homemade-nutella-166472\">The Kitchn\u003c/a>.) \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> About 2 cups\u003c/p>\n\u003cp>\u003cstrong>Total Time:\u003c/strong> 10 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups toasted hazelnuts, peeled\u003cbr>\n1/2 cup coconut oil, melted to liquid form\u003cbr>\n1 cup powdered sugar (check that it’s GF if that’s a concern)\u003cbr>\n1/2 cup unsweetened natural cocoa powder\u003cbr>\n1 1/2 teaspoons vanilla extract\u003cbr>\n1/2 teaspoon kosher salt\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Blend the hazelnuts and coconut oil until they form a paste. Add the remaining ingredients and continue blending, scraping down the sides as necessary, until it is as smooth as possible.\u003c/li>\n\u003cli>Transfer your homemade bliss into a jar or resealable container and store in the refrigerator for up to 2 weeks.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Note on equipment:\u003c/strong> If you have a high powered blender like a Vitamix, now is the time to use it. Otherwise, a food processor will work just fine, you may just have to scrape down the sides and process a bit longer to get the smooth consistency you want.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Valentine’s Day can be kitschy overkill. Still, there are some things that just never go out of style. Like chocolate. Sure, a box of chocolates is great, but you’re looking to impress, right? Step it up with Homemade Nutella Soufflés and bask in the adoration.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12.jpg\">\u003cimg class=\"alignnone size-full wp-image-56526\" alt=\"Nutella Soufflés\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12.jpg\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Valentine’s Day can be kitschy overkill. Still, there are some things that just never go out of style. Like \u003cstrong>chocolate\u003c/strong>. Sure, a box of chocolates is great, but you’re looking to impress, right? Step it up with \u003cstrong>Homemade Nutella Soufflés\u003c/strong> and bask in the adoration.\u003c/p>\n\u003cp>Soufflés are one of those dishes that sound fancy and intimidating, but they’re actually not too difficult. Best of all, they can be made ahead of time, so come dessert, it won’t matter if you’re a bottle of wine in, all you have to do is turn on the oven and pop them in (and set a timer…you know, in case you get carried away with your wooing).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-11-23-homemade-nutella-27.jpg\">\u003cimg class=\"alignnone size-full wp-image-56529\" alt=\"Nutella\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-11-23-homemade-nutella-27.jpg\" width=\"467\" height=\"700\">\u003c/a>\u003c/p>\n\u003cp>This particular soufflé recipe goes the extra mile with homemade Nutella (recipe below) as the main ingredient. I made my first batch of this heavenly chocolate-hazelnut spread this past Christmas, and I must say, it has changed my life. No melting chocolate, no heating milk, or double boilers. Literally, this recipe is just six ingredients blended to smooth, creamy decadence.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’m always looking for an excuse to put my \u003cstrong>homemade Nutella\u003c/strong> to use, and this was a good occasion as any. I melted it together with a bit of cream and stirred in an egg yolk to make the base for the soufflé. To that, simply fold in egg whites that have been beaten to a firm peaks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg class=\"alignnone size-full wp-image-56524\" alt=\"Souffle Making\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-7.jpg\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Then fill your prepared ramekins to the brim. I like to make little parchment paper collars to give the soufflés more support as they rise. I find that this also lets me fill the cups up to the very top without worrying about overflow. A tip on the collars -- be sure to use kitchen twine to tie them closed, tape won’t work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-9.jpg\">\u003cimg class=\"alignnone size-full wp-image-56525\" alt=\"Souffles with parchment collars\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-9.jpg\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>While we’re on tips, here are a few more to ensure a beautiful, dramatic soufflé:\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>Don’t over-beat your egg whites.\u003c/strong> This is easy to do, especially if you’re using an electric mixer. You’ll know you’ve gone too far if you see the egg whites starting to look a little curdled and watery looking. Your egg whites should be like smooth airy clouds with a nice sheen to them.\u003c/li>\n\u003cli>\u003cstrong>A spoonful of sugar.\u003c/strong> Don’t skip the sugar in the egg whites. It helps stabilize the whites, helping to prevent that pesky over-beating factor. Besides, now is not the time to be thinking about sugar intake. Live a little.\u003c/li>\n\u003cli>\u003cstrong>Fold gently.\u003c/strong> You don’t want to deflate all those air bubbles you worked so hard to create. Also, as you’re folding, be sure you’re scraping the bottom of the bowl too, not just the sides.\u003c/li>\n\u003cli>\u003cstrong>No peaking.\u003c/strong> One of the biggest mistakes people make when it comes to soufflés is opening the oven door too often to check on them. Every time you open the oven, the temperature in there drops, and soufflés don’t like that. Try to check just once, when you think they’re close to done, and make it fast.\u003c/li>\n\u003cli>\u003cstrong>Don’t use convection setting.\u003c/strong> The air flow is too disruptive and you may end up with the leaning tower of soufflé.\u003c/li>\n\u003cli>\u003cstrong>Don’t dawdle.\u003c/strong> Soufflés wait for no one. Have your plates and garnishes ready and serve quickly because your dramatic soufflé will start to deflate as it cools.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-21.jpg\">\u003cimg class=\"alignnone size-full wp-image-56540\" alt=\"Nutella Soufflés\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-21.jpg\" width=\"467\" height=\"700\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.epicurious.com/recipes/food/views/Creme-Anglaise-4984\">Crème anglaise\u003c/a> is a classic soufflé topping, but want to know my favorite way to eat these? Split open the top and pop a little scoop of vanilla bean ice cream in there. You’re welcome.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-32.jpg\">\u003cimg class=\"alignnone size-full wp-image-56541\" alt=\"Nutella Soufflés\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-32.jpg\" width=\"467\" height=\"700\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nutella Soufflés\u003c/strong>\u003cbr>\n\u003cem>Looking to impress someone? Make them a soufflé. Looking to seriously impress someone? Make that a soufflé of homemade Nutella. It’s easier than you would think…don’t worry though, that’s our little secret. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 tablespoon melted butter\u003cbr>\n2 teaspoons sugar for prepping dishes\u003cbr>\n6 ounces (3/4 cup) Nutella (recipe below)\u003cbr>\n1/4 cup heavy cream\u003cbr>\n1 large egg yolk\u003cbr>\nPinch of salt\u003cbr>\n3 large egg whites\u003cbr>\n1 tablespoon sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Position rack in center of oven and preheat to 400°F.\u003c/li>\n\u003cli>Brush 3/4-cup soufflé dishes with melted butter, using upward strokes up the sides; sprinkle with sugar (about 1/2 teaspoon in each cup), tilting cups to coat completely and tapping out any excess. Using strips of parchment paper and kitchen twine, make a collar around each dish. The collar should extend about 2 inches above the rim of the ramekin. Arrange prepared soufflé dishes on large baking sheet.\u003c/li>\n\u003cli>Combine the Nutella and cream in large metal or Pyrex bowl. Set bowl over saucepan of barely simmering water and stir until the mixture is melted and smooth. Remove bowl from over water. Stir egg yolk and salt into the mixture.\u003c/li>\n\u003cli>Beat egg whites in another large bowl until soft peaks form. Gradually add 1 tablespoon sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into Nutella mixture to lighten. Fold remaining egg whites into Nutella mixture in 2 additions. Divide soufflé mixture among prepared soufflé dishes, filling dishes completely.\u003c/li>\n\u003cli>Bake soufflés on baking sheet until puffed and tops feel firm, about 16 minutes if at room temperature and about 18 minutes if chilled. Serve soufflés IMMEDIATELY (they will start to fall as soon as they cool). I like to serve with crème anglais or vanilla ice cream (have guests split their soufflé, and spoon a scoop of ice cream inside).\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>\u003cstrong>Make-Ahead Note:\u003c/strong> The soufflé mixture can be made up to 2 days ahead. Just fill the ramekins and refrigerate uncovered until cold, then cover and keep chilled until you’re ready to bake them. Alternately, you can pop them in the freezer and keep for longer. Just move them into the refrigerator the day before you plan on baking them off.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Homemade Nutella (Vegan + Gluten-Free)\u003c/strong>\u003cbr>\n\u003cem>This decadent hazelnut chocolate spread is absurdly good, easy to make, and surprisingly not that bad for you! (Adapted from \u003ca href=\"http://www.thekitchn.com/how-to-make-homemade-nutella-166472\">The Kitchn\u003c/a>.) \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> About 2 cups\u003c/p>\n\u003cp>\u003cstrong>Total Time:\u003c/strong> 10 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups toasted hazelnuts, peeled\u003cbr>\n1/2 cup coconut oil, melted to liquid form\u003cbr>\n1 cup powdered sugar (check that it’s GF if that’s a concern)\u003cbr>\n1/2 cup unsweetened natural cocoa powder\u003cbr>\n1 1/2 teaspoons vanilla extract\u003cbr>\n1/2 teaspoon kosher salt\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Blend the hazelnuts and coconut oil until they form a paste. Add the remaining ingredients and continue blending, scraping down the sides as necessary, until it is as smooth as possible.\u003c/li>\n\u003cli>Transfer your homemade bliss into a jar or resealable container and store in the refrigerator for up to 2 weeks.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Note on equipment:\u003c/strong> If you have a high powered blender like a Vitamix, now is the time to use it. Otherwise, a food processor will work just fine, you may just have to scrape down the sides and process a bit longer to get the smooth consistency you want.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Buy a Live Fish in Oakland Chinatown for a Traditional Chinese New Year's Feast",
"title": "Buy a Live Fish in Oakland Chinatown for a Traditional Chinese New Year's Feast",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I’m surrounded by a dozen huge tanks of handsome swimming fish, including red tilapia, black bass and silver carp at the E&F Market in Oakland Chinatown. My friend, Lisa Li, has graciously agreed to take me on an urban “fishing expedition” to buy a live fish that we will cook for lunch, in the Chinese tradition. Among the many choices of fresh and farmed varieties, she decides on a wild-caught rockfish and points the fishmonger to a tank labeled “gopher” fish. He deftly wields a hand-net and scoops up a lively, mottled brown fellow with spiky fins and bulging blue eyes. We see it wriggling for a moment before a discrete thwack on the other side of the counter dispatches it into a state ready to be cleaned and bagged. Lisa also chooses a farmed sea bass for us to compare the flavors.\u003c/p>\n\u003cfigure id=\"attachment_56371\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/weighing-fish1000b.jpg\" alt=\"Weighing Fish at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56371\">\u003cfigcaption class=\"wp-caption-text\">Weighing Fish at E&F Market in Oakland Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56389\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/buying-fish10001.jpg\" alt=\"Buying Fish at E&F Market. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56389\">\u003cfigcaption class=\"wp-caption-text\">Buying Fish at E&F Market. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56386\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lisa-li-fish10001.jpg\" alt=\"Lisa Li holding sea bass. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56386\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li holding sea bass. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56363\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fishtank1000.jpg\" alt=\"Fish Tank at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56363\">\u003cfigcaption class=\"wp-caption-text\">Fish Tank at E&F Market in Oakland Chinatown \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56377\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fishnet600.jpg\" alt=\"Gopher fish in net at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56377\">\u003cfigcaption class=\"wp-caption-text\">Gopher fish in net at E&F Market in Oakland Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/buyingfish1000a.jpg\" alt=\"Buying Gopher fish at E&F Market \" width=\"1000\" height=\"669\" class=\"size-full wp-image-56379\">\u003cfigcaption class=\"wp-caption-text\">Buying Gopher fish at E&F Market \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56395\" class=\"wp-caption aligncenter\" style=\"max-width: 3872px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/DSC0158.jpg\" alt=\"Lisa Li examines Gopher fish at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"3872\" height=\"2592\" class=\"size-full wp-image-56395\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li examines Gopher fish at E&F Market in Oakland Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lisa, who grew up in Guangzhou, China, is a world-traveler who enjoys the cuisines of many cultures and together we’ve shared Moroccan tagines and Spanish tapas. She is also happy to expand my knowledge of Chinese cooking and take me along on this shopping trip she makes weekly. “In Chinese culture,” she tells me, “we like to get our protein as close to live as possible.” What could be fresher than a fish that was swimming around less than an hour before you eat it? And for the upcoming Chinese New Year’s Eve feast, a whole fish is the traditional last course. The word for fish \u003cem>yu\u003c/em> also signifies “abundance,” making simply dressed, steamed fish a symbolic and delicious way to end the meal.\u003c/p>\n\u003cp>Although Lisa frequents several Oakland Chinatown fish markets, she decides that this newish, spacious one would be best for me, since it has the biggest selection and its owners speak English.\u003c/p>\n\u003cfigure id=\"attachment_56397\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/finnie-anna-lisa1000.jpg\" alt=\"co-owner of E&F Market Finnie Fung, Anna Mindess, Lisa Li. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56397\">\u003cfigcaption class=\"wp-caption-text\">Co-owner of E&F Market Finnie Fung, Anna Mindess, Lisa Li. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56399\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/finniefung1000.jpg\" alt=\"Co-owner of E&F Market Finnie Fung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56399\">\u003cfigcaption class=\"wp-caption-text\">Co-owner of E&F Market Finnie Fung \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A petite woman in a fish-emblazoned sweatshirt greets us, adding that we are very lucky to live in California since we have so many local fish to choose from. The co-owner of E&F Market has an impossibly perfect name: Finnie Fung. She grew up with fish, helping her parents on weekends in their \u003ca href=\"http://www.yelp.com/biz/new-sang-chong-market-oakland\">New Sang Chong Market\u003c/a> a half block away. Finnie, age 31, and her husband bought this store, formerly called \u003ca href=\"http://www.yelp.com/biz/hung-wan-market-oakland\">Hung Wan Market\u003c/a>, from her parents and recently changed the name to “E&F” to reflect this new identity (as Eric and Finnie) and also to connect with the younger generation. \u003c/p>\n\u003cblockquote>\u003cp>“Many Americans [who don’t speak Chinese] are frustrated shopping at the older markets in Chinatown. They often think the shopkeepers are being rude,” explains Finnie. “They aren’t being rude on purpose. It’s just that they don’t speak English well. Here we can answer shoppers’ questions about which fish to buy and how to cook them.”\u003c/p>\u003c/blockquote>\n\u003cp>Meanwhile the orange-gloved fishmongers have quickly scaled, cleaned and bagged our two fish. And as we pay, Lisa picks up some other ingredients we’ll need: fresh scallions, ginger and cilantro.\u003c/p>\n\u003cfigure id=\"attachment_56407\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/oakland-chinatown-vegstand10001.jpg\" alt=\"Oakland Chinatown vegetable market. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56407\">\u003cfigcaption class=\"wp-caption-text\">Oakland Chinatown vegetable market \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56405\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pomelo-boy-chinatown-oakland1000.jpg\" alt=\"Pomelos in Oakland Chinatown\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56405\">\u003cfigcaption class=\"wp-caption-text\">Pomelos in Oakland Chinatown \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56408\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tangerine-tree1000.jpg\" alt=\"Tangerine tree at Oakland Chinatown Bazaar. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56408\">\u003cfigcaption class=\"wp-caption-text\">Tangerine tree at Oakland Chinatown Bazaar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We chose the perfect day to stroll through Oakland Chinatown: the annual New Years Bazaar. As we walk back to the car, we thread our way through bustling streets, lined with piles of green-leafed tangerines, huge hanging pomelos, red and gold chrysanthemums and branches of plum blossoms (all symbolic of good fortune in the new year).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As children scamper by, happily holding brightly colored pinwheels, we join the shoppers examining rows of red and gold lanterns with fluttering tassels, sparkly strings of firecrackers, embroidered fish charms and strands of shiny gold money purses. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"56418,56417,56409,56416\"]\u003c/p>\n\u003cp>Back at Lisa’s house, her husband John helps us quickly shred the scallions as Lisa cuts the peeled ginger into large slices. The classic preparation for the fish is to steam it whole -- “to represent completeness,” Lisa explains. It is essential that the fish is served with head and tail attached to make sure that the coming year has both a good beginning and ending. \u003c/p>\n\u003cfigure id=\"attachment_56420\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/wholefish-steam1000.jpg\" alt=\"Steaming whole fish\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56420\">\u003cfigcaption class=\"wp-caption-text\">Steaming whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56423\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/slicewholefish1000.jpg\" alt=\"Lisa Li slices whole fish. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56423\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li slices whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56422\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cutting-scallions600.jpg\" alt=\"John cuts up scallions for the whole fish. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56422\">\u003cfigcaption class=\"wp-caption-text\">John cuts up scallions for the whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56421\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lisa-li-cilantro600.jpg\" alt=\"Lisa Li cleans cilantro for whole fish. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56421\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li cleans cilantro for whole fish\u003c/figcaption>\u003c/figure>\n\u003cp>She fills a large pan with water and steamer tray, places the whole fish on a plate atop a pair of chop sticks (“so that the fishy water will run off”), slits the back, so the thicker areas will cook and stuffs the fish with several coins of ginger. The fish will steam for 8 minutes over a high flame. Meanwhile, in another pan she pours some peanut oil and briefly sautés matchstick pieces of ginger and more scallions. When the fish are done, they are ringed with cilantro and topped with the gently sautéed ginger and scallions. Then she pours a generous amount of a special soy sauce for fish. “How much soy sauce are you pouring,” I ask? “Enough to puddle around the bottom of the dish,” she answers.\u003c/p>\n\u003cfigure id=\"attachment_56428\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cooked-fish1000.jpg\" alt=\"Whole cooked fish. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56428\">\u003cfigcaption class=\"wp-caption-text\">Whole cooked fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56427\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cookingscallions-wholefish600.jpg\" alt=\"Lisa Li cooks scallions for whole fish. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56427\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li cooks scallions for whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56430\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kimlan600.jpg\" alt=\"Kim Lan Steam Fish Soy Sauce\" width=\"600\" height=\"896\" class=\"size-full wp-image-56430\">\u003cfigcaption class=\"wp-caption-text\">Kim Lan Steam Fish Soy Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56434\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lisa-li-table600.jpg\" alt=\"Lisa Li in front of round table with Chinese New Year foods\" width=\"600\" height=\"896\" class=\"size-full wp-image-56434\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li in front of round table with Chinese New Year foods \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We move to a round dining table edged with a carved dragon and phoenix motif. As Lisa serves us the tender fish, she explains that at New Years Eve dinner, the head of the fish is always pointed towards the oldest or most honored guest. She scoops up more flesh from the bony skeleton, to refill our plates. John, presents her with the cheek, a prized morsel, and tells me the Chinese cultural belief that you never flip the fish over to get to the other side, because if you do, somewhere, a fisherman’s boat will capsize. With two spoons, he deftly extracts the meat from the underside of the fish. Lisa also likes to eat the fish eyes, which she admits have a “different texture.” She remembers her mom telling her that eating the eyes would improve her sight. “Maybe it’s just that in Chinese culture, nothing should be wasted,” she says. “People who don’t eat the head and tail can boil them with the bones and make a nice broth.” We all agree that the wild caught gopher has a more delicate taste, but the texture of the bass is creamier.\u003c/p>\n\u003cp>Another important aspect of Chinese New Year tradition is not to finish the fish course on New Year's Eve, but leave some to be eaten the next day so that the abundance of the \u003cem>yu\u003c/em> will continue into the New Year.\u003c/p>\n\u003cfigure id=\"attachment_56429\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fish-cooked1000.jpg\" alt=\"Piece of cooked whole fish\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56429\">\u003cfigcaption class=\"wp-caption-text\">Piece of cooked whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/e-and-f-market-oakland\" target=\"_blank\">E&F Market\u003c/a>\u003cbr>\n333 8th Street, Oakland\u003cbr>\n(510) 465-1668\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m surrounded by a dozen huge tanks of handsome swimming fish, including red tilapia, black bass and silver carp at the E&F Market in Oakland Chinatown. My friend, Lisa Li, has graciously agreed to take me on an urban “fishing expedition” to buy a live fish that we will cook for lunch, in the Chinese tradition. Among the many choices of fresh and farmed varieties, she decides on a wild-caught rockfish and points the fishmonger to a tank labeled “gopher” fish. He deftly wields a hand-net and scoops up a lively, mottled brown fellow with spiky fins and bulging blue eyes. We see it wriggling for a moment before a discrete thwack on the other side of the counter dispatches it into a state ready to be cleaned and bagged. Lisa also chooses a farmed sea bass for us to compare the flavors.\u003c/p>\n\u003cfigure id=\"attachment_56371\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/weighing-fish1000b.jpg\" alt=\"Weighing Fish at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56371\">\u003cfigcaption class=\"wp-caption-text\">Weighing Fish at E&F Market in Oakland Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56389\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/buying-fish10001.jpg\" alt=\"Buying Fish at E&F Market. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56389\">\u003cfigcaption class=\"wp-caption-text\">Buying Fish at E&F Market. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56386\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lisa-li-fish10001.jpg\" alt=\"Lisa Li holding sea bass. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56386\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li holding sea bass. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56363\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fishtank1000.jpg\" alt=\"Fish Tank at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56363\">\u003cfigcaption class=\"wp-caption-text\">Fish Tank at E&F Market in Oakland Chinatown \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56377\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fishnet600.jpg\" alt=\"Gopher fish in net at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56377\">\u003cfigcaption class=\"wp-caption-text\">Gopher fish in net at E&F Market in Oakland Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/buyingfish1000a.jpg\" alt=\"Buying Gopher fish at E&F Market \" width=\"1000\" height=\"669\" class=\"size-full wp-image-56379\">\u003cfigcaption class=\"wp-caption-text\">Buying Gopher fish at E&F Market \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56395\" class=\"wp-caption aligncenter\" style=\"max-width: 3872px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/DSC0158.jpg\" alt=\"Lisa Li examines Gopher fish at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"3872\" height=\"2592\" class=\"size-full wp-image-56395\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li examines Gopher fish at E&F Market in Oakland Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lisa, who grew up in Guangzhou, China, is a world-traveler who enjoys the cuisines of many cultures and together we’ve shared Moroccan tagines and Spanish tapas. She is also happy to expand my knowledge of Chinese cooking and take me along on this shopping trip she makes weekly. “In Chinese culture,” she tells me, “we like to get our protein as close to live as possible.” What could be fresher than a fish that was swimming around less than an hour before you eat it? And for the upcoming Chinese New Year’s Eve feast, a whole fish is the traditional last course. The word for fish \u003cem>yu\u003c/em> also signifies “abundance,” making simply dressed, steamed fish a symbolic and delicious way to end the meal.\u003c/p>\n\u003cp>Although Lisa frequents several Oakland Chinatown fish markets, she decides that this newish, spacious one would be best for me, since it has the biggest selection and its owners speak English.\u003c/p>\n\u003cfigure id=\"attachment_56397\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/finnie-anna-lisa1000.jpg\" alt=\"co-owner of E&F Market Finnie Fung, Anna Mindess, Lisa Li. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56397\">\u003cfigcaption class=\"wp-caption-text\">Co-owner of E&F Market Finnie Fung, Anna Mindess, Lisa Li. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56399\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/finniefung1000.jpg\" alt=\"Co-owner of E&F Market Finnie Fung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56399\">\u003cfigcaption class=\"wp-caption-text\">Co-owner of E&F Market Finnie Fung \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A petite woman in a fish-emblazoned sweatshirt greets us, adding that we are very lucky to live in California since we have so many local fish to choose from. The co-owner of E&F Market has an impossibly perfect name: Finnie Fung. She grew up with fish, helping her parents on weekends in their \u003ca href=\"http://www.yelp.com/biz/new-sang-chong-market-oakland\">New Sang Chong Market\u003c/a> a half block away. Finnie, age 31, and her husband bought this store, formerly called \u003ca href=\"http://www.yelp.com/biz/hung-wan-market-oakland\">Hung Wan Market\u003c/a>, from her parents and recently changed the name to “E&F” to reflect this new identity (as Eric and Finnie) and also to connect with the younger generation. \u003c/p>\n\u003cblockquote>\u003cp>“Many Americans [who don’t speak Chinese] are frustrated shopping at the older markets in Chinatown. They often think the shopkeepers are being rude,” explains Finnie. “They aren’t being rude on purpose. It’s just that they don’t speak English well. Here we can answer shoppers’ questions about which fish to buy and how to cook them.”\u003c/p>\u003c/blockquote>\n\u003cp>Meanwhile the orange-gloved fishmongers have quickly scaled, cleaned and bagged our two fish. And as we pay, Lisa picks up some other ingredients we’ll need: fresh scallions, ginger and cilantro.\u003c/p>\n\u003cfigure id=\"attachment_56407\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/oakland-chinatown-vegstand10001.jpg\" alt=\"Oakland Chinatown vegetable market. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56407\">\u003cfigcaption class=\"wp-caption-text\">Oakland Chinatown vegetable market \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56405\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pomelo-boy-chinatown-oakland1000.jpg\" alt=\"Pomelos in Oakland Chinatown\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56405\">\u003cfigcaption class=\"wp-caption-text\">Pomelos in Oakland Chinatown \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56408\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tangerine-tree1000.jpg\" alt=\"Tangerine tree at Oakland Chinatown Bazaar. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56408\">\u003cfigcaption class=\"wp-caption-text\">Tangerine tree at Oakland Chinatown Bazaar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We chose the perfect day to stroll through Oakland Chinatown: the annual New Years Bazaar. As we walk back to the car, we thread our way through bustling streets, lined with piles of green-leafed tangerines, huge hanging pomelos, red and gold chrysanthemums and branches of plum blossoms (all symbolic of good fortune in the new year).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As children scamper by, happily holding brightly colored pinwheels, we join the shoppers examining rows of red and gold lanterns with fluttering tassels, sparkly strings of firecrackers, embroidered fish charms and strands of shiny gold money purses. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back at Lisa’s house, her husband John helps us quickly shred the scallions as Lisa cuts the peeled ginger into large slices. The classic preparation for the fish is to steam it whole -- “to represent completeness,” Lisa explains. It is essential that the fish is served with head and tail attached to make sure that the coming year has both a good beginning and ending. \u003c/p>\n\u003cfigure id=\"attachment_56420\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/wholefish-steam1000.jpg\" alt=\"Steaming whole fish\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56420\">\u003cfigcaption class=\"wp-caption-text\">Steaming whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56423\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/slicewholefish1000.jpg\" alt=\"Lisa Li slices whole fish. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56423\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li slices whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56422\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cutting-scallions600.jpg\" alt=\"John cuts up scallions for the whole fish. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56422\">\u003cfigcaption class=\"wp-caption-text\">John cuts up scallions for the whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56421\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lisa-li-cilantro600.jpg\" alt=\"Lisa Li cleans cilantro for whole fish. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56421\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li cleans cilantro for whole fish\u003c/figcaption>\u003c/figure>\n\u003cp>She fills a large pan with water and steamer tray, places the whole fish on a plate atop a pair of chop sticks (“so that the fishy water will run off”), slits the back, so the thicker areas will cook and stuffs the fish with several coins of ginger. The fish will steam for 8 minutes over a high flame. Meanwhile, in another pan she pours some peanut oil and briefly sautés matchstick pieces of ginger and more scallions. When the fish are done, they are ringed with cilantro and topped with the gently sautéed ginger and scallions. Then she pours a generous amount of a special soy sauce for fish. “How much soy sauce are you pouring,” I ask? “Enough to puddle around the bottom of the dish,” she answers.\u003c/p>\n\u003cfigure id=\"attachment_56428\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cooked-fish1000.jpg\" alt=\"Whole cooked fish. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56428\">\u003cfigcaption class=\"wp-caption-text\">Whole cooked fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56427\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cookingscallions-wholefish600.jpg\" alt=\"Lisa Li cooks scallions for whole fish. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56427\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li cooks scallions for whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56430\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kimlan600.jpg\" alt=\"Kim Lan Steam Fish Soy Sauce\" width=\"600\" height=\"896\" class=\"size-full wp-image-56430\">\u003cfigcaption class=\"wp-caption-text\">Kim Lan Steam Fish Soy Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56434\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lisa-li-table600.jpg\" alt=\"Lisa Li in front of round table with Chinese New Year foods\" width=\"600\" height=\"896\" class=\"size-full wp-image-56434\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li in front of round table with Chinese New Year foods \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We move to a round dining table edged with a carved dragon and phoenix motif. As Lisa serves us the tender fish, she explains that at New Years Eve dinner, the head of the fish is always pointed towards the oldest or most honored guest. She scoops up more flesh from the bony skeleton, to refill our plates. John, presents her with the cheek, a prized morsel, and tells me the Chinese cultural belief that you never flip the fish over to get to the other side, because if you do, somewhere, a fisherman’s boat will capsize. With two spoons, he deftly extracts the meat from the underside of the fish. Lisa also likes to eat the fish eyes, which she admits have a “different texture.” She remembers her mom telling her that eating the eyes would improve her sight. “Maybe it’s just that in Chinese culture, nothing should be wasted,” she says. “People who don’t eat the head and tail can boil them with the bones and make a nice broth.” We all agree that the wild caught gopher has a more delicate taste, but the texture of the bass is creamier.\u003c/p>\n\u003cp>Another important aspect of Chinese New Year tradition is not to finish the fish course on New Year's Eve, but leave some to be eaten the next day so that the abundance of the \u003cem>yu\u003c/em> will continue into the New Year.\u003c/p>\n\u003cfigure id=\"attachment_56429\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fish-cooked1000.jpg\" alt=\"Piece of cooked whole fish\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56429\">\u003cfigcaption class=\"wp-caption-text\">Piece of cooked whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/e-and-f-market-oakland\" target=\"_blank\">E&F Market\u003c/a>\u003cbr>\n333 8th Street, Oakland\u003cbr>\n(510) 465-1668\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chinese New Year: Dumplings, Rice Cakes And Long Life",
"title": "Chinese New Year: Dumplings, Rice Cakes And Long Life",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_56348\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/yearcakes-cny.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/yearcakes-cny.jpg\" alt=\"Year cakes made of sticky rice are among the traditional Chinese New Year foods.\" width=\"624\" height=\"468\" class=\"size-full wp-image-56348\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Year cakes made of sticky rice are among the traditional Chinese New Year foods. Photo: Ju-x/Flickr.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/08/171455463/chinese-new-year-dumplings-rice-cakes-and-beyond\">The Salt at NPR Food\u003c/a> (2/8/13)\u003c/p>\n\u003cp>About 3,000 years ago, give or take a couple of decades, the Chinese people began celebrating the beginning of their calendar year with a joyful festival they called Lunar New Year. They cleaned their homes, welcomed relatives, bought or made new clothes and set off firecrackers. And there was feasting and special offerings made to the \u003ca href=\"http://books.google.com/books?id=un9RWmKQW1wC&printsec=frontcover&vq=%22Chinese+New+Year%22&source=gbs_citations_module_r&cad=3\">Kitchen God\u003c/a> for about two weeks.\u003c/p>\n\u003cp>While you'd be hard-pressed to find a two-week-long celebration anywhere these days, most families in China and in Chinese communities throughout the world take a few days off when the holiday begins, one month after the Winter Solstice. This year — the \u003ca href=\"http://www.hanban.com/chinese-culture/chinese-zodiac/the-2013-year-snake.html\">Year of the Snake\u003c/a> — it starts with a big feast on New Year's Eve, Feb. 9. Then in many homes, after the feast is cleared, the whole family gathers to make dumplings late into the night.\u003c/p>\n\u003cp>There are many special foods of the New Year, says \u003ca href=\"http://facultydirectory.ucr.edu/cgi-bin/pub/public_individual.pl?faculty=3788\">E.N. Anderson\u003c/a>, anthropology professor emeritus at the University of California, Riverside, and author of \u003cem>The Food of China\u003c/em>, a \u003ca href=\"http://books.google.com/books/about/The_Food_of_China.html?id=BAcknxN_S8QC\">book\u003c/a> about historic Chinese government food policies.\u003c/p>\n\u003cp>Long noodles are traditional, and they symbolize long life. Year cakes — glutinous rice formed into shapes — are also a tradition. Peaches and peach blossoms signal fertility, he says, but one of the most important things to include is food, clothing and decorations that are red. Red paper decorations line the streets, and \u003ca href=\"http://www.vancouversun.com/Year+celebrants+paint+town+with+gifts/7937399/story.html\">red packets\u003c/a> of money are given to children on New Year's.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Red is the color of blood and therefore life, health and strength — the color of all good things in China,\" says Anderson. So citrus fruits like tangerines — the redder the better — are popular, as well as dried fruits and seeds.\u003c/p>\n\u003cp>Traditionally, the new year was the one time of year when the Chinese would eat sweets, although in recent decades, they've adopted a more Western diet the rest of the year, he says, including, unfortunately, our penchant for sugar.\u003c/p>\n\u003cp>And then there are the dumplings — traditionally these were made in homes in northern China, but now they've spread around the world. They are shaped like crescents or spheres, pan-fried (\u003cem>kuo tieh\u003c/em>) or boiled (\u003cem>jiaozi\u003c/em>). They resemble ancient Chinese money, are stuffed with humble ingredients like pork and cabbage, and are said to bring fortune to the household.\u003c/p>\n\u003cp>The whole family gathers to chat and make the dumplings, which are eaten between midnight and 2 a.m., says Grace Young, author of \u003cem>Stir-Frying to the Sky's Edge\u003c/em>, a \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_ss_i_0_11?url=search-alias%3Dstripbooks&field-keywords=stir+frying+to+the+sky%27s+edge&sprefix=Stir+Frying%2Cstripbooks%2C195\">book\u003c/a> of Chinese recipes and stories, and the Chinese \u003ca href=\"http://www.amazon.com/Breath-Wok-Unlocking-Chinese-Cooking/dp/0743238273http://www.amazon.com/Breath-Wok-Unlocking-Chinese-Cooking/dp/0743238273\">food lore book\u003c/a> \u003cem>The Breath of a Wok\u003c/em>.\u003c/p>\n\u003cp>\"There's also a custom to place a candied chestnut in a dumpling served to newlyweds,\" she says. \"If the newlyweds get the dumpling, it means they will be blessed with a male child.\"\u003c/p>\n\u003cp>In\u003cem> The Breath of a Wok\u003c/em>, Lijun Wang, Chinese-American author Amy Tan's sister, shares her dumpling-making memories:\u003c/p>\n\u003cblockquote>\n\u003cp>\" 'As the \u003cem>jiao-zi\u003c/em> boiled it was important not to remove the lid too soon,' says Lijun. 'If you did, it could mean that you'd lose your fortune in the coming year. Sometimes we would put a coin inside one dumpling for luck. On New Year's morning, it was customary not to cook but we were always happy to eat leftover warmed \u003cem>jiao-zi\u003c/em>,' recalls Lijun fondly.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>And historically, says Anderson, it just made sense to make dumplings when you wanted a little celebration but didn't have a lot of money or food. \"In northern China, food was pretty scarce, especially this late in the winter. You're down to what little meat and flour you've got left. You stretch the meat as far as possible,\" Anderson says.\u003c/p>\n\u003cp>So why the Chinese new year obsession with wealth, long life and fertility?\u003c/p>\n\u003cp>\"Remember, you're dealing with a place where until very, very recently, starvation was the main cause of death. Getting wealth, fertility and long life was what they wanted,\" Anderson says.\u003c/p>\n\u003cp>But really, don't we all want that?\u003c/p>\n\u003cp>\u003cem>Want to give dumplings a go? Try NPR contributor T. Susan Chang's \u003ca href=\"http://www.npr.org/2011/02/02/5169592/new-years-promises-wrapped-in-gold\">recipes\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Eating foods that symbolize wealth, longevity and fertility is key to the Chinese New Year, which begins this year with a New Year's Eve feast on Feb. 9. And, lucky for us, the northern Chinese tradition of making dumplings late at night has spread throughout the world.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56348\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/yearcakes-cny.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/yearcakes-cny.jpg\" alt=\"Year cakes made of sticky rice are among the traditional Chinese New Year foods.\" width=\"624\" height=\"468\" class=\"size-full wp-image-56348\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Year cakes made of sticky rice are among the traditional Chinese New Year foods. Photo: Ju-x/Flickr.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/08/171455463/chinese-new-year-dumplings-rice-cakes-and-beyond\">The Salt at NPR Food\u003c/a> (2/8/13)\u003c/p>\n\u003cp>About 3,000 years ago, give or take a couple of decades, the Chinese people began celebrating the beginning of their calendar year with a joyful festival they called Lunar New Year. They cleaned their homes, welcomed relatives, bought or made new clothes and set off firecrackers. And there was feasting and special offerings made to the \u003ca href=\"http://books.google.com/books?id=un9RWmKQW1wC&printsec=frontcover&vq=%22Chinese+New+Year%22&source=gbs_citations_module_r&cad=3\">Kitchen God\u003c/a> for about two weeks.\u003c/p>\n\u003cp>While you'd be hard-pressed to find a two-week-long celebration anywhere these days, most families in China and in Chinese communities throughout the world take a few days off when the holiday begins, one month after the Winter Solstice. This year — the \u003ca href=\"http://www.hanban.com/chinese-culture/chinese-zodiac/the-2013-year-snake.html\">Year of the Snake\u003c/a> — it starts with a big feast on New Year's Eve, Feb. 9. Then in many homes, after the feast is cleared, the whole family gathers to make dumplings late into the night.\u003c/p>\n\u003cp>There are many special foods of the New Year, says \u003ca href=\"http://facultydirectory.ucr.edu/cgi-bin/pub/public_individual.pl?faculty=3788\">E.N. Anderson\u003c/a>, anthropology professor emeritus at the University of California, Riverside, and author of \u003cem>The Food of China\u003c/em>, a \u003ca href=\"http://books.google.com/books/about/The_Food_of_China.html?id=BAcknxN_S8QC\">book\u003c/a> about historic Chinese government food policies.\u003c/p>\n\u003cp>Long noodles are traditional, and they symbolize long life. Year cakes — glutinous rice formed into shapes — are also a tradition. Peaches and peach blossoms signal fertility, he says, but one of the most important things to include is food, clothing and decorations that are red. Red paper decorations line the streets, and \u003ca href=\"http://www.vancouversun.com/Year+celebrants+paint+town+with+gifts/7937399/story.html\">red packets\u003c/a> of money are given to children on New Year's.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Red is the color of blood and therefore life, health and strength — the color of all good things in China,\" says Anderson. So citrus fruits like tangerines — the redder the better — are popular, as well as dried fruits and seeds.\u003c/p>\n\u003cp>Traditionally, the new year was the one time of year when the Chinese would eat sweets, although in recent decades, they've adopted a more Western diet the rest of the year, he says, including, unfortunately, our penchant for sugar.\u003c/p>\n\u003cp>And then there are the dumplings — traditionally these were made in homes in northern China, but now they've spread around the world. They are shaped like crescents or spheres, pan-fried (\u003cem>kuo tieh\u003c/em>) or boiled (\u003cem>jiaozi\u003c/em>). They resemble ancient Chinese money, are stuffed with humble ingredients like pork and cabbage, and are said to bring fortune to the household.\u003c/p>\n\u003cp>The whole family gathers to chat and make the dumplings, which are eaten between midnight and 2 a.m., says Grace Young, author of \u003cem>Stir-Frying to the Sky's Edge\u003c/em>, a \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_ss_i_0_11?url=search-alias%3Dstripbooks&field-keywords=stir+frying+to+the+sky%27s+edge&sprefix=Stir+Frying%2Cstripbooks%2C195\">book\u003c/a> of Chinese recipes and stories, and the Chinese \u003ca href=\"http://www.amazon.com/Breath-Wok-Unlocking-Chinese-Cooking/dp/0743238273http://www.amazon.com/Breath-Wok-Unlocking-Chinese-Cooking/dp/0743238273\">food lore book\u003c/a> \u003cem>The Breath of a Wok\u003c/em>.\u003c/p>\n\u003cp>\"There's also a custom to place a candied chestnut in a dumpling served to newlyweds,\" she says. \"If the newlyweds get the dumpling, it means they will be blessed with a male child.\"\u003c/p>\n\u003cp>In\u003cem> The Breath of a Wok\u003c/em>, Lijun Wang, Chinese-American author Amy Tan's sister, shares her dumpling-making memories:\u003c/p>\n\u003cblockquote>\n\u003cp>\" 'As the \u003cem>jiao-zi\u003c/em> boiled it was important not to remove the lid too soon,' says Lijun. 'If you did, it could mean that you'd lose your fortune in the coming year. Sometimes we would put a coin inside one dumpling for luck. On New Year's morning, it was customary not to cook but we were always happy to eat leftover warmed \u003cem>jiao-zi\u003c/em>,' recalls Lijun fondly.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>And historically, says Anderson, it just made sense to make dumplings when you wanted a little celebration but didn't have a lot of money or food. \"In northern China, food was pretty scarce, especially this late in the winter. You're down to what little meat and flour you've got left. You stretch the meat as far as possible,\" Anderson says.\u003c/p>\n\u003cp>So why the Chinese new year obsession with wealth, long life and fertility?\u003c/p>\n\u003cp>\"Remember, you're dealing with a place where until very, very recently, starvation was the main cause of death. Getting wealth, fertility and long life was what they wanted,\" Anderson says.\u003c/p>\n\u003cp>But really, don't we all want that?\u003c/p>\n\u003cp>\u003cem>Want to give dumplings a go? Try NPR contributor T. Susan Chang's \u003ca href=\"http://www.npr.org/2011/02/02/5169592/new-years-promises-wrapped-in-gold\">recipes\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"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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"order": 9
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"id": "fresh-air",
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"airtime": "SUN 7:30pm-8pm",
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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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"order": 15
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"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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"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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"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",
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"source": "American Public Media"
},
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
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"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",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"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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"order": 11
},
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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",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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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/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"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",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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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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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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