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"content": "\u003cp>I admit, I feel a bit hypocritical eating marshmallows, which is why I don't do it very often. This conflict is rooted in not having eaten meat in 20-plus years. And while I do identify as vegetarian, marshmallows--unlike myself--are not. Conventional marshmallows have gelatin in them, a substance made from boiled animal bones. \u003c/p>\n\u003cp>That said, I am not sure the vegan or vegetarian ones are much better for me (or you). They are pumped full of things I cannot pronounce and to me, that is just as bad. So here you go...old-fashioned marshmallows.\u003c/p>\n\u003cp>And let me just add this, I toasted one of these babies with a cooking torch and OH MY GOD, there is nothing better than a fresh marshmallow toasted--to die for! Oh, and stay on the look out, this recipe is the beginning. I will be using these marshmallows for my Valentine's Day recipe which is coming out tomorrow. It's dripping with warm chocolate and oozing with gooey marshmallow. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9673.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9673.jpg\" alt=\"Old Fashioned Marshmallows\" width=\"1000\" height=\"896\" class=\"alignnone size-full wp-image-56207\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>2 tablespoons gelatin (2 envelopes Knox)\u003c/li>\n\u003cli>1 cup cold water, divided\u003c/li>\n\u003cli>2 cups granulated sugar\u003c/li>\n\u003cli>1/2 cup powdered sugar\u003c/li>\n\u003cli>1/4 teaspoon salt\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. In a small bowl, combine the gelatin and half of the water. This part is pretty disgusting. The powdered gelatin gels rather quickly and you are left with this transparent, yet yellowish, substance that doesn't move. It doesn't even jiggle. Seriously, the smartest thing Jell-O ever did was having people skip this step. It would've taken a lot more than \u003ca href=\"http://www.youtube.com/watch?v=MHpUMCrnUNE\">Bill Cosby\u003c/a> to sell this stuff if they hadn't.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Take a cookie sheet or cutting board and cover it with a thin layer of the powdered sugar. I might add that there is really no better way to dirty a clean kitchen than making marshmallows. Seriously! Powdered sugar and gooey marshmallow cream get everywhere. And just when you think you've cleaned it all up, it pops up like a week later.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0134.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0134.jpg\" alt=\"Granulated Sugar\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56172\">\u003c/a>\u003c/p>\n\u003cp>3. In a medium sauce pan, combine the granulated sugar and the remaining water and cook it over a medium heat until the sugar is fully dissolved.\u003c/p>\n\u003cp>4. Add in gelatin (this stuff is gross!) and bring the mixture to a boil over a medium high heat, then removing it from the burner. Be careful, this stuff puffs up when it boils and if you don't keep an eye on it, you'll have a hot mess on your hands in no time--literally.\u003c/p>\n\u003cp>5. Add in the salt and vanilla extract.\u003c/p>\n\u003cp>6. Transfer the mixture to a stand mixer and whisk it on low for about a minute or two. This is to cool the mixture as you should see a lot of steam exiting the mixing bowl.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0172.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0172.jpg\" alt=\"Marshmallow Cream\" width=\"1000\" height=\"748\" class=\"alignnone size-full wp-image-56171\">\u003c/a>\u003c/p>\n\u003cp>7. When the amount of steam leaving the mixing bowl has subsided a bit, turn the speed up to full throttle. Do this for about 10 minutes, or until the mixture has doubled in size. You'll know it is done because it will be very thick and creamy but not so stiff you cannot work with it.\u003c/p>\n\u003cp>8. Pour the mixture onto the sugar-covered flat surface and let it cool. When it has cooled it will be tacky but not fully stick to your finger. At this point, dust the surface with the remaining powdered sugar.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0196.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0196.jpg\" alt=\"Marshmallow Cream\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56170\">\u003c/a>\u003c/p>\n\u003cp>9. Now cut the marshmallow into whatever shapes you like. More often then not, squares are the best as they will waste the least amount of marshmallow but I used a cookie cutter this time around. I will be making heart-shaped ones for my Valentine's Day recipe.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9684.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9684.jpg\" alt=\"Old Fashioned Marshmallow\" width=\"1000\" height=\"719\" class=\"alignnone size-full wp-image-56169\">\u003c/a>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9650-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9650-2.jpg\" alt=\"Old Fashioned Marshmallows\" width=\"1000\" height=\"981\" class=\"alignnone size-full wp-image-56166\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I admit, I feel a bit hypocritical eating marshmallows, which is why I don't do it very often. This conflict is rooted in not having eaten meat in 20-plus years. And while I do identify as vegetarian, marshmallows--unlike myself--are not. Conventional marshmallows have gelatin in them, a substance made from boiled animal bones. \u003c/p>\n\u003cp>That said, I am not sure the vegan or vegetarian ones are much better for me (or you). They are pumped full of things I cannot pronounce and to me, that is just as bad. So here you go...old-fashioned marshmallows.\u003c/p>\n\u003cp>And let me just add this, I toasted one of these babies with a cooking torch and OH MY GOD, there is nothing better than a fresh marshmallow toasted--to die for! Oh, and stay on the look out, this recipe is the beginning. I will be using these marshmallows for my Valentine's Day recipe which is coming out tomorrow. It's dripping with warm chocolate and oozing with gooey marshmallow. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9673.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9673.jpg\" alt=\"Old Fashioned Marshmallows\" width=\"1000\" height=\"896\" class=\"alignnone size-full wp-image-56207\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>2 tablespoons gelatin (2 envelopes Knox)\u003c/li>\n\u003cli>1 cup cold water, divided\u003c/li>\n\u003cli>2 cups granulated sugar\u003c/li>\n\u003cli>1/2 cup powdered sugar\u003c/li>\n\u003cli>1/4 teaspoon salt\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. In a small bowl, combine the gelatin and half of the water. This part is pretty disgusting. The powdered gelatin gels rather quickly and you are left with this transparent, yet yellowish, substance that doesn't move. It doesn't even jiggle. Seriously, the smartest thing Jell-O ever did was having people skip this step. It would've taken a lot more than \u003ca href=\"http://www.youtube.com/watch?v=MHpUMCrnUNE\">Bill Cosby\u003c/a> to sell this stuff if they hadn't.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Take a cookie sheet or cutting board and cover it with a thin layer of the powdered sugar. I might add that there is really no better way to dirty a clean kitchen than making marshmallows. Seriously! Powdered sugar and gooey marshmallow cream get everywhere. And just when you think you've cleaned it all up, it pops up like a week later.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0134.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0134.jpg\" alt=\"Granulated Sugar\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56172\">\u003c/a>\u003c/p>\n\u003cp>3. In a medium sauce pan, combine the granulated sugar and the remaining water and cook it over a medium heat until the sugar is fully dissolved.\u003c/p>\n\u003cp>4. Add in gelatin (this stuff is gross!) and bring the mixture to a boil over a medium high heat, then removing it from the burner. Be careful, this stuff puffs up when it boils and if you don't keep an eye on it, you'll have a hot mess on your hands in no time--literally.\u003c/p>\n\u003cp>5. Add in the salt and vanilla extract.\u003c/p>\n\u003cp>6. Transfer the mixture to a stand mixer and whisk it on low for about a minute or two. This is to cool the mixture as you should see a lot of steam exiting the mixing bowl.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0172.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0172.jpg\" alt=\"Marshmallow Cream\" width=\"1000\" height=\"748\" class=\"alignnone size-full wp-image-56171\">\u003c/a>\u003c/p>\n\u003cp>7. When the amount of steam leaving the mixing bowl has subsided a bit, turn the speed up to full throttle. Do this for about 10 minutes, or until the mixture has doubled in size. You'll know it is done because it will be very thick and creamy but not so stiff you cannot work with it.\u003c/p>\n\u003cp>8. Pour the mixture onto the sugar-covered flat surface and let it cool. When it has cooled it will be tacky but not fully stick to your finger. At this point, dust the surface with the remaining powdered sugar.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0196.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0196.jpg\" alt=\"Marshmallow Cream\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56170\">\u003c/a>\u003c/p>\n\u003cp>9. Now cut the marshmallow into whatever shapes you like. More often then not, squares are the best as they will waste the least amount of marshmallow but I used a cookie cutter this time around. I will be making heart-shaped ones for my Valentine's Day recipe.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9684.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9684.jpg\" alt=\"Old Fashioned Marshmallow\" width=\"1000\" height=\"719\" class=\"alignnone size-full wp-image-56169\">\u003c/a>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9650-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9650-2.jpg\" alt=\"Old Fashioned Marshmallows\" width=\"1000\" height=\"981\" class=\"alignnone size-full wp-image-56166\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Chinese Astrology and Food Favorites in the Year of the Snake",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Year-of-SNAKE1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55964\" alt=\"Year of the Snake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Year-of-SNAKE1000.jpg\" width=\"1000\" height=\"657\">\u003c/a>\u003c/p>\n\u003cp>Illustrations by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE SNAKE\u003c/strong>\u003cbr>\nI just discovered that I am a Snake. The Chinese Zodiac celebrates the Snake every 12 years and February 10 will kickoff a significant year for all us charmers. I am proud to share my Snake-hood with Abraham Lincoln, John F. Kennedy, Martin Luther King, Pablo Picasso, Bob Dylan and Oprah Winfrey.\u003c/p>\n\u003cp>Having not paid too much attention to my slithery side, I recently turned for some expert advice to San Francisco professional astrologer and author \u003ca href=\"http://www.susanlevitt.com/\">Susan Levitt,\u003c/a> who reassured me that the Snake in the Chinese Zodiac is not the evil temptress of the Garden of Eden, but a wise, intuitive and magical creature who appreciates art and beauty, and is the feminine side of the powerful Dragon.\u003c/p>\n\u003cp>As the Snake sheds its skin, this should be a year of transformation for everyone, she explained, where rewards will be found from looking inward into the world of spirit, instead of focusing on the outer world of material things.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Enlightening information, but as a food writer, my obvious next question to Levitt was how the year of the Snake and the Chinese Zodiac relate to what I eat. In the spirit of fun, Levitt offered me the following descriptions of the 12 animals in the Chinese Zodiac and their relationship to food.\u003c/p>\n\u003cp>People born in the Year of the Snake, she said, focus on quality over quantity, and follow the maxim, “less is more.” They are drawn to organic and other fine ingredients, and would rather have one piece of the best dark chocolate than a whole box of cheap chocolate. That characterization totally fits for me and explains the reason I continually have to hide the chocolate in my house from my “Monkey” daughter – read on to find out why.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55981\" alt=\"The Monkey. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey1000.jpg\" width=\"1000\" height=\"756\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE MONKEY\u003c/strong>\u003cbr>\nRestless Monkeys tend to eat erratically and like a lot of candy. So they need to slow down and work against their crazy, candy-eating Monkey tendencies and learn to shop and plan meals.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ox1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55974\" alt=\"The Ox. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ox1000.jpg\" width=\"1000\" height=\"769\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE OX\u003c/strong>\u003cbr>\nConversely, the hardworking Ox is a solid and steady beast. People born in the Year of the Ox appreciate three square meals a day, dinner on the table at 7pm and a nice, dependable bowl of oatmeal for breakfast.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/horse1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55979\" alt=\"The Horse. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/horse1000.jpg\" width=\"1000\" height=\"657\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE HORSE\u003c/strong>\u003cbr>\nThe strong Horse is an athlete and is drawn to trail mix and power bars. People born in the Year of the Horse should make sure to have plenty of fruit and other healthy snacks to keep their energy up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rat-and-dragon1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55976\" alt=\"The Rat and The Dragon. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rat-and-dragon1000.jpg\" width=\"1000\" height=\"645\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE RAT AND THE DRAGON\u003c/strong>\u003cbr>\nSome animals in the Chinese Zodiac, Levitt tells me, have similar dining preferences and would enjoy sharing a meal. For example, the Rat is a connoisseur who likes to be the first to try new restaurants. The Dragon loves living large and entertaining at big banquets. This pair of gourmands would have a blast going out to fancy restaurants and impressing others by ordering only the best.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tiger-and-Dog1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55965\" alt=\"Tiger and Dog. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tiger-and-Dog1000.jpg\" width=\"1000\" height=\"700\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE TIGER AND THE DOG\u003c/strong>\u003cbr>\nOn the whole, the Tiger and the Dog love meat (but of course, Levitt allowed that that there could be a Dog who is a vegetarian as well). The independent Tiger tends to grab food on the go. Perhaps the reliable Dog can influence the Tiger to slow down enough so that they could share a thick, juicy steak together.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/sheep-and-rabbit1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55977\" alt=\"The Sheep and The Rabbit. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/sheep-and-rabbit1000.jpg\" width=\"1000\" height=\"656\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE SHEEP AND THE RABBIT\u003c/strong>\u003cbr>\nBoth the Sheep and the Rabbit appreciate the artistic. The social Sheep enjoys selecting fresh fruits and greens from the farmers market. The Rabbit pays attention to the beauty of how food is plated. They could share a salad of fancy greens, especially foraged ones, decorated with edible flowers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chicken1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55978\" alt=\"The Rooster. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chicken1000.jpg\" width=\"1000\" height=\"797\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE ROOSTER\u003c/strong>\u003cbr>\nThe Rooster is a fussy eater. Levitt advises Roosters that it's a good time to try out some new tastes. Smart Rooster learns quickly from cookbooks and then can improvise.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pig1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55975\" alt=\"The Pig. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pig1000.jpg\" width=\"1000\" height=\"604\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE PIG\u003c/strong>\u003cbr>\nAnd in keeping with its character, Pig loves to feast, especially on comfort foods like ice cream. Those born under the porcine sign tend to overeat, but make good chefs. \"They also enjoy their booze,” Levitt tells me. Not surprising to find that Ernest Hemingway, Alfred Hitchcock and Arnold Schwarzenegger, who all seem to savor the pleasures of the table, are all Pigs.\u003c/p>\n\u003cp>+++++++++++++++\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\nSan Francisco's \u003ca href=\"http://www.chineseparade.com/\">Chinese New Year Parade\u003c/a>, will take place on Saturday, February 23, 2013, at 5:15 p.m. and includes colorful traditional Chinese costumes and floats, fireworks and firecrackers.\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Chinese_astrology\">Find out your Chinese Astrology Sign!\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>For astrology readings and more in-depth information:\u003c/strong>\u003c/p>\n\u003cp>SUSAN LEVITT\u003cbr>\n\u003cstrong>Website\u003c/strong>: \u003ca href=\"http://www.susanlevitt.com/\">susanlevitt.com\u003c/a>\u003cbr>\n\u003cstrong>Blog\u003c/strong>: \u003ca href=\"http://susanlevitt.wordpress.com/\">susanlevitt.wordpress.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter\u003c/strong>:\u003ca href=\"http://twitter.com/AstrologyTweet\">@AstrologyTweet\u003c/a>\u003cbr>\n\u003cstrong>Facebook\u003c/strong>: \u003ca href=\"https://www.facebook.com/pages/Susan-Levitt-Tarot-Astrology-Feng-Shui/107153583791?ref=hl\">Susan Levitt-Tarot-Astrology-Feng-Shui\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Special thanks to \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cstrong>Lila Volkas\u003c/strong>\u003c/a>, for creating the illustrations above. \u003ca href=\"http://lilavolkas.wix.com/artist\">Lila is an artist and photographer\u003c/a>. We previously collaborated on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/29/lucky-foods-for-new-year-2013-%E2%80%93-we%E2%80%99re-going-to-need-them/\">Lucky Foods for 2013\u003c/a>, a collection of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/27/food-speaks-in-many-tongues/\">Food Idioms in 17 languages\u003c/a> and a story about \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/20/we%E2%80%99ll-always-have-tea-time-in-paris/\">Parisian Tea salons\u003c/a>.\u003c/p>\n\u003cdiv>\u003c/div>\n\n",
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"excerpt": "To celebrate The Year of the Snake, Bay Area Bites playfully examines the food habits of each animal sign in the Chinese Zodiac. Are you a fussy Rooster, a junk food loving Monkey or a trendy Rat who has to be the first to try the newest restaurant? ",
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"description": "To celebrate The Year of the Snake, Bay Area Bites playfully examines the food habits of each animal sign in the Chinese Zodiac. Are you a fussy Rooster, a junk food loving Monkey or a trendy Rat who has to be the first to try the newest restaurant? ",
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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/Year-of-SNAKE1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55964\" alt=\"Year of the Snake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Year-of-SNAKE1000.jpg\" width=\"1000\" height=\"657\">\u003c/a>\u003c/p>\n\u003cp>Illustrations by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE SNAKE\u003c/strong>\u003cbr>\nI just discovered that I am a Snake. The Chinese Zodiac celebrates the Snake every 12 years and February 10 will kickoff a significant year for all us charmers. I am proud to share my Snake-hood with Abraham Lincoln, John F. Kennedy, Martin Luther King, Pablo Picasso, Bob Dylan and Oprah Winfrey.\u003c/p>\n\u003cp>Having not paid too much attention to my slithery side, I recently turned for some expert advice to San Francisco professional astrologer and author \u003ca href=\"http://www.susanlevitt.com/\">Susan Levitt,\u003c/a> who reassured me that the Snake in the Chinese Zodiac is not the evil temptress of the Garden of Eden, but a wise, intuitive and magical creature who appreciates art and beauty, and is the feminine side of the powerful Dragon.\u003c/p>\n\u003cp>As the Snake sheds its skin, this should be a year of transformation for everyone, she explained, where rewards will be found from looking inward into the world of spirit, instead of focusing on the outer world of material things.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Enlightening information, but as a food writer, my obvious next question to Levitt was how the year of the Snake and the Chinese Zodiac relate to what I eat. In the spirit of fun, Levitt offered me the following descriptions of the 12 animals in the Chinese Zodiac and their relationship to food.\u003c/p>\n\u003cp>People born in the Year of the Snake, she said, focus on quality over quantity, and follow the maxim, “less is more.” They are drawn to organic and other fine ingredients, and would rather have one piece of the best dark chocolate than a whole box of cheap chocolate. That characterization totally fits for me and explains the reason I continually have to hide the chocolate in my house from my “Monkey” daughter – read on to find out why.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55981\" alt=\"The Monkey. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey1000.jpg\" width=\"1000\" height=\"756\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE MONKEY\u003c/strong>\u003cbr>\nRestless Monkeys tend to eat erratically and like a lot of candy. So they need to slow down and work against their crazy, candy-eating Monkey tendencies and learn to shop and plan meals.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ox1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55974\" alt=\"The Ox. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ox1000.jpg\" width=\"1000\" height=\"769\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE OX\u003c/strong>\u003cbr>\nConversely, the hardworking Ox is a solid and steady beast. People born in the Year of the Ox appreciate three square meals a day, dinner on the table at 7pm and a nice, dependable bowl of oatmeal for breakfast.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/horse1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55979\" alt=\"The Horse. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/horse1000.jpg\" width=\"1000\" height=\"657\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE HORSE\u003c/strong>\u003cbr>\nThe strong Horse is an athlete and is drawn to trail mix and power bars. People born in the Year of the Horse should make sure to have plenty of fruit and other healthy snacks to keep their energy up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rat-and-dragon1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55976\" alt=\"The Rat and The Dragon. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rat-and-dragon1000.jpg\" width=\"1000\" height=\"645\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE RAT AND THE DRAGON\u003c/strong>\u003cbr>\nSome animals in the Chinese Zodiac, Levitt tells me, have similar dining preferences and would enjoy sharing a meal. For example, the Rat is a connoisseur who likes to be the first to try new restaurants. The Dragon loves living large and entertaining at big banquets. This pair of gourmands would have a blast going out to fancy restaurants and impressing others by ordering only the best.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tiger-and-Dog1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55965\" alt=\"Tiger and Dog. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tiger-and-Dog1000.jpg\" width=\"1000\" height=\"700\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE TIGER AND THE DOG\u003c/strong>\u003cbr>\nOn the whole, the Tiger and the Dog love meat (but of course, Levitt allowed that that there could be a Dog who is a vegetarian as well). The independent Tiger tends to grab food on the go. Perhaps the reliable Dog can influence the Tiger to slow down enough so that they could share a thick, juicy steak together.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/sheep-and-rabbit1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55977\" alt=\"The Sheep and The Rabbit. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/sheep-and-rabbit1000.jpg\" width=\"1000\" height=\"656\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE SHEEP AND THE RABBIT\u003c/strong>\u003cbr>\nBoth the Sheep and the Rabbit appreciate the artistic. The social Sheep enjoys selecting fresh fruits and greens from the farmers market. The Rabbit pays attention to the beauty of how food is plated. They could share a salad of fancy greens, especially foraged ones, decorated with edible flowers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chicken1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55978\" alt=\"The Rooster. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chicken1000.jpg\" width=\"1000\" height=\"797\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE ROOSTER\u003c/strong>\u003cbr>\nThe Rooster is a fussy eater. Levitt advises Roosters that it's a good time to try out some new tastes. Smart Rooster learns quickly from cookbooks and then can improvise.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pig1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55975\" alt=\"The Pig. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pig1000.jpg\" width=\"1000\" height=\"604\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE PIG\u003c/strong>\u003cbr>\nAnd in keeping with its character, Pig loves to feast, especially on comfort foods like ice cream. Those born under the porcine sign tend to overeat, but make good chefs. \"They also enjoy their booze,” Levitt tells me. Not surprising to find that Ernest Hemingway, Alfred Hitchcock and Arnold Schwarzenegger, who all seem to savor the pleasures of the table, are all Pigs.\u003c/p>\n\u003cp>+++++++++++++++\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\nSan Francisco's \u003ca href=\"http://www.chineseparade.com/\">Chinese New Year Parade\u003c/a>, will take place on Saturday, February 23, 2013, at 5:15 p.m. and includes colorful traditional Chinese costumes and floats, fireworks and firecrackers.\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Chinese_astrology\">Find out your Chinese Astrology Sign!\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>For astrology readings and more in-depth information:\u003c/strong>\u003c/p>\n\u003cp>SUSAN LEVITT\u003cbr>\n\u003cstrong>Website\u003c/strong>: \u003ca href=\"http://www.susanlevitt.com/\">susanlevitt.com\u003c/a>\u003cbr>\n\u003cstrong>Blog\u003c/strong>: \u003ca href=\"http://susanlevitt.wordpress.com/\">susanlevitt.wordpress.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter\u003c/strong>:\u003ca href=\"http://twitter.com/AstrologyTweet\">@AstrologyTweet\u003c/a>\u003cbr>\n\u003cstrong>Facebook\u003c/strong>: \u003ca href=\"https://www.facebook.com/pages/Susan-Levitt-Tarot-Astrology-Feng-Shui/107153583791?ref=hl\">Susan Levitt-Tarot-Astrology-Feng-Shui\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Special thanks to \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cstrong>Lila Volkas\u003c/strong>\u003c/a>, for creating the illustrations above. \u003ca href=\"http://lilavolkas.wix.com/artist\">Lila is an artist and photographer\u003c/a>. We previously collaborated on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/29/lucky-foods-for-new-year-2013-%E2%80%93-we%E2%80%99re-going-to-need-them/\">Lucky Foods for 2013\u003c/a>, a collection of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/27/food-speaks-in-many-tongues/\">Food Idioms in 17 languages\u003c/a> and a story about \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/20/we%E2%80%99ll-always-have-tea-time-in-paris/\">Parisian Tea salons\u003c/a>.\u003c/p>\n\u003cdiv>\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chocolate: Out Of The Box, Into The Frying Pan",
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"content": "\u003cfigure id=\"attachment_56043\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chocolate-savory.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chocolate-savory.jpg\" alt=\"Mole is a complex sauce that marries chocolate with chilies, onion, garlic, spices, nuts and seeds and dried fruits. But it's just one of many ways to break chocolate out of the candy box. Photo: Peter Ogburn for NPR\" width=\"890\" height=\"500\" class=\"size-full wp-image-56043\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mole is a complex sauce that marries chocolate with chilies, onion, garlic, spices, nuts and seeds and dried fruits. But it's just one of many ways to break chocolate out of the candy box. Photo: Peter Ogburn for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Peter Ogburn, \u003ca href=\"http://www.npr.org/2013/02/05/171152283/chocolate-out-of-the-box-into-the-frying-pan\">Kitchen Window\u003c/a>, NPR Food (2/5/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#beef\">Chocolate- And Red Wine-Braised Short Ribs\u003c/a>, \u003ca href=\"#pork\">Cocoa-Jerk-Rubbed Pork Loin\u003c/a>, \u003ca href=\"#chili\">Cincinnati Chili\u003c/a> and \u003ca href=\"#mole\">Chocolate Mole\u003c/a>.\u003c/p>\n\u003cp>Chocolate is like sex or pizza: Even when it's bad, it's still pretty good. There are those who prefer light, refreshing desserts after a big meal, but I think those people are crazy. I always gravitate to the most decadent dessert on the menu, which is usually laden with chocolate. And while I love the stuff, there is nothing sadder than giving or receiving a box of boring chocolates on Valentine's Day. Each year, men and women shamefully duck into grocery stores and pharmacies to grab a box of assorted chocolates. Because nothing says \"I love you\" quite like chocolate from a gas station.\u003c/p>\n\u003cp>I'm not going to suggest cutting chocolate out of Valentine's Day, but what about combining two things that will impress your significant other more than anything else: chocolate and a home-cooked meal? Over the years, I've learned that going out to dinner on Valentine's Day can be quite an ordeal. Long wait times, overpriced specials and servers who would rather be spending Valentine's Day with their own significant other than waiting on you. The solution? Make dinner yourself. She/he will love you for it.\u003c/p>\n\u003cp>Which brings us back to chocolate. Put it in the main course rather than a box. \u003c/p>\n\u003cblockquote>\u003cp>If you've tasted a piece of extremely dark chocolate, you know that it has the potential for much more than just dessert. It has an earthy, bitter taste that may be tough to enjoy on its own. But that depth of flavor works quite well in savory dishes.\u003c/p>\u003c/blockquote>\n\u003cp>Keep in mind, this is dark, unsweetened chocolate, not wrapped pieces of sugary candy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While the Olmec Indians are credited with being the first to grow cacao beans as a crop, the beans' popularity soared after Hernan Cortes brought them back to Spain along with the equipment and knowledge he obtained after conquering Mexico in 1519. From there, chocolate spread throughout Europe. And you can imagine what it did for chocolate sales in 1624 when Johan Franciscus Rauch of Vienna declared chocolate to be a food from the devil that drove humans to be consumed with passion.\u003c/p>\n\u003cp>The most common savory dish that uses chocolate is Mexican mole. As with any good legend, there are varying stories on why people started using chocolate in mole. The most common is that a group of panicked nuns in Puebla threw together a dish for a visiting archbishop with the few ingredients they had on hand. This included chilies, nuts, bread, spices and, of course, chocolate.\u003c/p>\n\u003cp>I was introduced to the use of chocolate in savory dishes by my wife, who, by her own admission, does not cook. But she grew up outside Cincinnati, where she learned about a chili you don't see every day. While she may not cook it, she likes to eat it. So I learned how. Cincinnati chili contains beef and tomatoes. Beyond that, though, it's unlike what most of us think of as chili. It's filled with cinnamon, allspice, cloves ... and dark chocolate. The chocolate imparts a depth that brings out all of the unusual flavors in this dish.\u003c/p>\n\u003cp>If chili isn't your idea of a romantic night, try the short ribs or the pork loin, both of which make an elegant presentation. If nothing else, these playful dishes will help start a fun conversation that will lead to a memorable Valentine's Day. Just make sure to leave room for dessert.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"beef\">\u003c/a>Chocolate- And Red Wine-Braised Short Ribs\u003c/h3>\n\u003cp>\u003cem>When you think about the earthiness of dark chocolate, it makes sense that it would pair very well with a classic piece of red wine-braised meat. If you want to make this hearty dish for your valentine, make sure to get a head start on the cooking. It requires a lengthy braise. You can even make the dish a day or two before, but don't add the chocolate to the sauce until you intend to serve.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56044\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chocolatebeef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chocolatebeef.jpg\" alt=\"Chocolate- And Red Wine-Braised Short Ribs. Photo: Peter Ogburn for NPR\" width=\"667\" height=\"500\" class=\"size-full wp-image-56044\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate- And Red Wine-Braised Short Ribs. Photo: Peter Ogburn for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>6 pounds bone-in short ribs\u003c/p>\n\u003cp>Salt and pepper\u003c/p>\n\u003cp>2 tablespoons vegetable oil\u003c/p>\n\u003cp>1 1/2 cups finely chopped onions\u003c/p>\n\u003cp>1/4 cup finely chopped celery\u003c/p>\n\u003cp>1/4 cup finely chopped carrots\u003c/p>\n\u003cp>3 garlic cloves, minced\u003c/p>\n\u003cp>2 cups dry red wine\u003c/p>\n\u003cp>3 cups low-salt chicken broth\u003c/p>\n\u003cp>1 fresh thyme sprig\u003c/p>\n\u003cp>1 bay leaf\u003c/p>\n\u003cp>3 tablespoons shaved or grated bittersweet chocolate\u003c/p>\n\u003cp>2 tablespoons unsweetened cocoa powder\u003c/p>\n\u003cp>Pat ribs dry with paper towels and season with salt and pepper on all sides.\u003c/p>\n\u003cp>In a large Dutch oven, heat oil over medium-high heat. Add ribs and brown on all sides.\u003c/p>\n\u003cp>Transfer ribs to a plate, then to the pot add onions, celery and carrots, and stir until softened but not brown, 6 to 8 minutes. Add garlic and stir for 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add stock, thyme, bay leaf, ribs and any juices they have released back to the pot. Reduce the heat to low, partially cover the pot and let simmer for about an hour and a half. Uncover the pot, and let ribs continue to simmer for another hour and a half, or until meat is extremely tender.\u003c/p>\n\u003cp>Remove ribs from the pot. If you wish, you can strain the sauce, but it's not necessary. Strain the fat and raise heat to medium. Add chocolate and cocoa powder into the sauce and stir to incorporate. When chocolate is melted, sauce is ready. Either spoon sauce onto ribs or put the ribs back in the pot to warm up in sauce.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pork\">\u003c/a>Recipe: Cocoa-Jerk-Rubbed Pork Loin\u003c/h3>\n\u003cp>\u003cem>The fruity, spicy mix of jerk seasoning is a perfect foil for the cocoa powder in this recipe. While you can use this jerk seasoning on many different cuts of meat, a pork loin stands up to the intense flavors of the rub. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56051\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chocolatepork-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chocolatepork-new.jpg\" alt=\"Cocoa-Jerk-Rubbed Pork Loin. Photo: Peter Ogburn for NPR\" width=\"1000\" height=\"485\" class=\"size-full wp-image-56051\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cocoa-Jerk-Rubbed Pork Loin. Photo: Peter Ogburn for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Jerk Seasoning\u003c/strong>\u003c/p>\n\u003cp>2 tablespoons kosher salt\u003c/p>\n\u003cp>2 tablespoons unsweetened cocoa powder\u003c/p>\n\u003cp>2 teaspoons brown sugar\u003c/p>\n\u003cp>2 teaspoons garlic powder\u003c/p>\n\u003cp>2 teaspoons onion powder\u003c/p>\n\u003cp>2 teaspoons ground allspice\u003c/p>\n\u003cp>1 teaspoon crushed red pepper\u003c/p>\n\u003cp>1 teaspoon paprika\u003c/p>\n\u003cp>1 teaspoon ground black pepper\u003c/p>\n\u003cp>1 teaspoon ground nutmeg\u003c/p>\n\u003cp>1 teaspoon ground ginger\u003c/p>\n\u003cp>1/2 teaspoon dried thyme\u003c/p>\n\u003cp>1/2 teaspoon ground cinnamon\u003c/p>\n\u003cp>1/2 teaspoon ground cloves\u003c/p>\n\u003cp>\u003cstrong>Pork Loin\u003c/strong>\u003c/p>\n\u003cp>2 tablespoons vegetable oil\u003c/p>\n\u003cp>Jerk seasoning\u003c/p>\n\u003cp>1 2 1/2-pound boneless pork loin roast, well-trimmed\u003c/p>\n\u003cp>For the jerk seasoning, combine all the ingredients and mix well. If not using right away (or if you have leftovers) store in an airtight container.\u003c/p>\n\u003cp>Preheat oven to 400 degrees.\u003c/p>\n\u003cp>In a large, ovenproof pan, heat oil over high heat. Thoroughly rub jerk seasoning all over the pork loin. Brown the loin on all sides and transfer to the oven. Roast until the pork's internal temperature reaches 155 degrees, which should take about an hour.\u003c/p>\n\u003cp>Remove from the oven and let pork rest for 10 minutes. Transfer to a cutting board and slice to desired thickness.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"chili\">\u003c/a>Recipe: Cincinnati Chili\u003c/h3>\n\u003cp>\u003cem>My wife lived near Cincinnati for many years when she was growing up. She introduced me to this unusual style of chili that seems unrelated to the spicy bowl of red many think of as chili. It's filled with an interesting mix of spices. Further distancing itself from other chili, it's typically served over spaghetti with a mound of finely shredded cheese, diced onions and a side of oyster crackers. While this might not be the prettiest dish to serve on Valentine's Day, it's a fun way to use chocolate where you wouldn't expect it.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56045\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chocolatepasta-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chocolatepasta-new.jpg\" alt=\"Cincinnati Chili. Photo: Peter Ogburn for NPR\" width=\"667\" height=\"500\" class=\"size-full wp-image-56045\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cincinnati Chili. Photo: Peter Ogburn for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cp>2 tablespoons vegetable oil\u003c/p>\n\u003cp>2 cloves garlic, minced\u003c/p>\n\u003cp>2 yellow onions, finely chopped\u003c/p>\n\u003cp>2 tablespoons chili powder\u003c/p>\n\u003cp>2 tablespoons sweet paprika\u003c/p>\n\u003cp>2 teaspoons ground cumin\u003c/p>\n\u003cp>1 teaspoon ground allspice\u003c/p>\n\u003cp>1/2 teaspoon ground coriander\u003c/p>\n\u003cp>2 teaspoons ground cinnamon\u003c/p>\n\u003cp>1/2 teaspoon cayenne pepper\u003c/p>\n\u003cp>1/4 teaspoon ground cloves\u003c/p>\n\u003cp>1 1/2 pounds ground beef chuck\u003c/p>\n\u003cp>Salt and pepper\u003c/p>\n\u003cp>1 15-ounce can crushed tomatoes\u003c/p>\n\u003cp>1 bay leaf\u003c/p>\n\u003cp>1 cup water\u003c/p>\n\u003cp>2 tablespoons chopped unsweetened chocolate\u003c/p>\n\u003cp>1 tablespoon cider vinegar\u003c/p>\n\u003cp>2 tablespoons Worcestershire sauce\u003c/p>\n\u003cp>Freshly ground pepper\u003c/p>\n\u003cp>12 ounces cooked spaghetti\u003c/p>\n\u003cp>1 pound grated cheddar cheese\u003c/p>\n\u003cp>Oyster crackers\u003c/p>\n\u003cp>In a medium Dutch oven or heavy pot, heat oil over medium heat. Add the garlic and half the chopped onions and cook until soft, stirring, about 5 minutes. Add chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne and cloves. Cook, stirring, until fragrant. Add beef and cook mixture, stirring, until beef is no longer pink, about 5 minutes. Season with salt and pepper.\u003c/p>\n\u003cp>Add crushed tomatoes, bay leaf and water, and simmer, uncovered, stirring occasionally, until slightly thickened. Add chocolate, cider vinegar and Worcestershire and cook until mixture is thickened but still soupy, about 15 more minutes. Remove bay leaf.\u003c/p>\n\u003cp>Divide the spaghetti among 8 bowls and top with chili, remaining onion and cheddar. Serve with oyster crackers.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"mole\">\u003c/a>Recipe: Chocolate Mole\u003c/h3>\n\u003cp>\u003cem>This recipe is adapted from \u003c/em>The Sweet Life in Paris\u003cem> (Broadway Books, 2009) by David Leibovitz. The sauce is complicated, but for your trouble, you'll be rewarded with a deep, complex flavor. I like to put this on grilled chicken, though it works well on a variety of entrees.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56054\" class=\"wp-caption aligncenter\" style=\"max-width: 376px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chocolate-mole.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chocolate-mole.jpg\" alt=\"Here, Chocolate Mole is served over grilled chicken. But it's also commonly paired with pork. Photo: Peter Ogburn for NPR\" width=\"376\" height=\"500\" class=\"size-full wp-image-56054\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Here, Chocolate Mole is served over grilled chicken. But it's also commonly paired with pork. Photo: Peter Ogburn for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes enough to smother a cooked chicken or a pork shoulder\u003c/em>\u003c/p>\n\u003cp>5 dried ancho chilies\u003c/p>\n\u003cp>1 small onion, chopped\u003c/p>\n\u003cp>2 tablespoons vegetable oil\u003c/p>\n\u003cp>1 clove garlic, chopped\u003c/p>\n\u003cp>1/4 teaspoon each: cinnamon, ground cloves, dried oregano, powdered cumin, ground coriander, ground anise seeds\u003c/p>\n\u003cp>1/3 cup sliced almonds\u003c/p>\n\u003cp>1-2 tomatoes, peeled, seeded and chopped\u003c/p>\n\u003cp>1/4 cup raisins or diced prunes\u003c/p>\n\u003cp>1 tablespoon toasted sesame seeds\u003c/p>\n\u003cp>3/4 teaspoon salt, or to taste\u003c/p>\n\u003cp>Freshly ground pepper\u003c/p>\n\u003cp>1 cup water (or more, as needed)\u003c/p>\n\u003cp>1 ounce unsweetened chocolate, melted\u003c/p>\n\u003cp>Soak chilies in very hot water until soft, about 30 minutes. (Make sure they're submerged by setting a lightweight bowl on top of the chilies.)\u003c/p>\n\u003cp>In a small skillet, saute onion in vegetable oil until soft and translucent. Add garlic and saute another minute. Add dried spices and herbs and cook, stirring constantly, about 30 seconds, being careful not to let them burn.\u003c/p>\n\u003cp>In a blender, grind together the almonds, cooked onions, tomatoes, spices, raisins or prunes, sesame seeds, salt, pepper and water. Puree until smooth.\u003c/p>\n\u003cp>Remove seeds and stems from the chilies and puree very fine, passing the chilies through a food mill. (If you don't have a food mill, press the puree through a mesh strainer to remove any skins. Some people just puree them, but they can be tough.) Blend the chili paste into the mole along with the melted chocolate and add additional water, as necessary, until the consistency is smooth and slightly pourable.\u003c/p>\n\u003cp>Store in the refrigerator until ready to use. \u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nPeter Ogburn is a radio and television producer who loves food and cooking for his family. Originally from South Carolina, he has a soft spot for a good biscuit, pork products and his mama. He will go to great lengths to find out why we eat the things we eat. He also enjoys daring his two young sons to eat things they might otherwise find gross. He lives in suburban Maryland with his wife, boys and giant dog.\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": "There is nothing sadder than giving or receiving a box of boring chocolates on Valentine's Day. Instead, combine two things that will impress your significant other more than anything else: chocolate and a home-cooked meal — like beef short ribs braised in chocolate and wine.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56043\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chocolate-savory.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chocolate-savory.jpg\" alt=\"Mole is a complex sauce that marries chocolate with chilies, onion, garlic, spices, nuts and seeds and dried fruits. But it's just one of many ways to break chocolate out of the candy box. Photo: Peter Ogburn for NPR\" width=\"890\" height=\"500\" class=\"size-full wp-image-56043\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mole is a complex sauce that marries chocolate with chilies, onion, garlic, spices, nuts and seeds and dried fruits. But it's just one of many ways to break chocolate out of the candy box. Photo: Peter Ogburn for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Peter Ogburn, \u003ca href=\"http://www.npr.org/2013/02/05/171152283/chocolate-out-of-the-box-into-the-frying-pan\">Kitchen Window\u003c/a>, NPR Food (2/5/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#beef\">Chocolate- And Red Wine-Braised Short Ribs\u003c/a>, \u003ca href=\"#pork\">Cocoa-Jerk-Rubbed Pork Loin\u003c/a>, \u003ca href=\"#chili\">Cincinnati Chili\u003c/a> and \u003ca href=\"#mole\">Chocolate Mole\u003c/a>.\u003c/p>\n\u003cp>Chocolate is like sex or pizza: Even when it's bad, it's still pretty good. There are those who prefer light, refreshing desserts after a big meal, but I think those people are crazy. I always gravitate to the most decadent dessert on the menu, which is usually laden with chocolate. And while I love the stuff, there is nothing sadder than giving or receiving a box of boring chocolates on Valentine's Day. Each year, men and women shamefully duck into grocery stores and pharmacies to grab a box of assorted chocolates. Because nothing says \"I love you\" quite like chocolate from a gas station.\u003c/p>\n\u003cp>I'm not going to suggest cutting chocolate out of Valentine's Day, but what about combining two things that will impress your significant other more than anything else: chocolate and a home-cooked meal? Over the years, I've learned that going out to dinner on Valentine's Day can be quite an ordeal. Long wait times, overpriced specials and servers who would rather be spending Valentine's Day with their own significant other than waiting on you. The solution? Make dinner yourself. She/he will love you for it.\u003c/p>\n\u003cp>Which brings us back to chocolate. Put it in the main course rather than a box. \u003c/p>\n\u003cblockquote>\u003cp>If you've tasted a piece of extremely dark chocolate, you know that it has the potential for much more than just dessert. It has an earthy, bitter taste that may be tough to enjoy on its own. But that depth of flavor works quite well in savory dishes.\u003c/p>\u003c/blockquote>\n\u003cp>Keep in mind, this is dark, unsweetened chocolate, not wrapped pieces of sugary candy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the Olmec Indians are credited with being the first to grow cacao beans as a crop, the beans' popularity soared after Hernan Cortes brought them back to Spain along with the equipment and knowledge he obtained after conquering Mexico in 1519. From there, chocolate spread throughout Europe. And you can imagine what it did for chocolate sales in 1624 when Johan Franciscus Rauch of Vienna declared chocolate to be a food from the devil that drove humans to be consumed with passion.\u003c/p>\n\u003cp>The most common savory dish that uses chocolate is Mexican mole. As with any good legend, there are varying stories on why people started using chocolate in mole. The most common is that a group of panicked nuns in Puebla threw together a dish for a visiting archbishop with the few ingredients they had on hand. This included chilies, nuts, bread, spices and, of course, chocolate.\u003c/p>\n\u003cp>I was introduced to the use of chocolate in savory dishes by my wife, who, by her own admission, does not cook. But she grew up outside Cincinnati, where she learned about a chili you don't see every day. While she may not cook it, she likes to eat it. So I learned how. Cincinnati chili contains beef and tomatoes. Beyond that, though, it's unlike what most of us think of as chili. It's filled with cinnamon, allspice, cloves ... and dark chocolate. The chocolate imparts a depth that brings out all of the unusual flavors in this dish.\u003c/p>\n\u003cp>If chili isn't your idea of a romantic night, try the short ribs or the pork loin, both of which make an elegant presentation. If nothing else, these playful dishes will help start a fun conversation that will lead to a memorable Valentine's Day. Just make sure to leave room for dessert.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"beef\">\u003c/a>Chocolate- And Red Wine-Braised Short Ribs\u003c/h3>\n\u003cp>\u003cem>When you think about the earthiness of dark chocolate, it makes sense that it would pair very well with a classic piece of red wine-braised meat. If you want to make this hearty dish for your valentine, make sure to get a head start on the cooking. It requires a lengthy braise. You can even make the dish a day or two before, but don't add the chocolate to the sauce until you intend to serve.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56044\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chocolatebeef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chocolatebeef.jpg\" alt=\"Chocolate- And Red Wine-Braised Short Ribs. Photo: Peter Ogburn for NPR\" width=\"667\" height=\"500\" class=\"size-full wp-image-56044\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate- And Red Wine-Braised Short Ribs. Photo: Peter Ogburn for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>6 pounds bone-in short ribs\u003c/p>\n\u003cp>Salt and pepper\u003c/p>\n\u003cp>2 tablespoons vegetable oil\u003c/p>\n\u003cp>1 1/2 cups finely chopped onions\u003c/p>\n\u003cp>1/4 cup finely chopped celery\u003c/p>\n\u003cp>1/4 cup finely chopped carrots\u003c/p>\n\u003cp>3 garlic cloves, minced\u003c/p>\n\u003cp>2 cups dry red wine\u003c/p>\n\u003cp>3 cups low-salt chicken broth\u003c/p>\n\u003cp>1 fresh thyme sprig\u003c/p>\n\u003cp>1 bay leaf\u003c/p>\n\u003cp>3 tablespoons shaved or grated bittersweet chocolate\u003c/p>\n\u003cp>2 tablespoons unsweetened cocoa powder\u003c/p>\n\u003cp>Pat ribs dry with paper towels and season with salt and pepper on all sides.\u003c/p>\n\u003cp>In a large Dutch oven, heat oil over medium-high heat. Add ribs and brown on all sides.\u003c/p>\n\u003cp>Transfer ribs to a plate, then to the pot add onions, celery and carrots, and stir until softened but not brown, 6 to 8 minutes. Add garlic and stir for 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add stock, thyme, bay leaf, ribs and any juices they have released back to the pot. Reduce the heat to low, partially cover the pot and let simmer for about an hour and a half. Uncover the pot, and let ribs continue to simmer for another hour and a half, or until meat is extremely tender.\u003c/p>\n\u003cp>Remove ribs from the pot. If you wish, you can strain the sauce, but it's not necessary. Strain the fat and raise heat to medium. Add chocolate and cocoa powder into the sauce and stir to incorporate. When chocolate is melted, sauce is ready. Either spoon sauce onto ribs or put the ribs back in the pot to warm up in sauce.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pork\">\u003c/a>Recipe: Cocoa-Jerk-Rubbed Pork Loin\u003c/h3>\n\u003cp>\u003cem>The fruity, spicy mix of jerk seasoning is a perfect foil for the cocoa powder in this recipe. While you can use this jerk seasoning on many different cuts of meat, a pork loin stands up to the intense flavors of the rub. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56051\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chocolatepork-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chocolatepork-new.jpg\" alt=\"Cocoa-Jerk-Rubbed Pork Loin. Photo: Peter Ogburn for NPR\" width=\"1000\" height=\"485\" class=\"size-full wp-image-56051\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cocoa-Jerk-Rubbed Pork Loin. Photo: Peter Ogburn for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Jerk Seasoning\u003c/strong>\u003c/p>\n\u003cp>2 tablespoons kosher salt\u003c/p>\n\u003cp>2 tablespoons unsweetened cocoa powder\u003c/p>\n\u003cp>2 teaspoons brown sugar\u003c/p>\n\u003cp>2 teaspoons garlic powder\u003c/p>\n\u003cp>2 teaspoons onion powder\u003c/p>\n\u003cp>2 teaspoons ground allspice\u003c/p>\n\u003cp>1 teaspoon crushed red pepper\u003c/p>\n\u003cp>1 teaspoon paprika\u003c/p>\n\u003cp>1 teaspoon ground black pepper\u003c/p>\n\u003cp>1 teaspoon ground nutmeg\u003c/p>\n\u003cp>1 teaspoon ground ginger\u003c/p>\n\u003cp>1/2 teaspoon dried thyme\u003c/p>\n\u003cp>1/2 teaspoon ground cinnamon\u003c/p>\n\u003cp>1/2 teaspoon ground cloves\u003c/p>\n\u003cp>\u003cstrong>Pork Loin\u003c/strong>\u003c/p>\n\u003cp>2 tablespoons vegetable oil\u003c/p>\n\u003cp>Jerk seasoning\u003c/p>\n\u003cp>1 2 1/2-pound boneless pork loin roast, well-trimmed\u003c/p>\n\u003cp>For the jerk seasoning, combine all the ingredients and mix well. If not using right away (or if you have leftovers) store in an airtight container.\u003c/p>\n\u003cp>Preheat oven to 400 degrees.\u003c/p>\n\u003cp>In a large, ovenproof pan, heat oil over high heat. Thoroughly rub jerk seasoning all over the pork loin. Brown the loin on all sides and transfer to the oven. Roast until the pork's internal temperature reaches 155 degrees, which should take about an hour.\u003c/p>\n\u003cp>Remove from the oven and let pork rest for 10 minutes. Transfer to a cutting board and slice to desired thickness.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"chili\">\u003c/a>Recipe: Cincinnati Chili\u003c/h3>\n\u003cp>\u003cem>My wife lived near Cincinnati for many years when she was growing up. She introduced me to this unusual style of chili that seems unrelated to the spicy bowl of red many think of as chili. It's filled with an interesting mix of spices. Further distancing itself from other chili, it's typically served over spaghetti with a mound of finely shredded cheese, diced onions and a side of oyster crackers. While this might not be the prettiest dish to serve on Valentine's Day, it's a fun way to use chocolate where you wouldn't expect it.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56045\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chocolatepasta-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chocolatepasta-new.jpg\" alt=\"Cincinnati Chili. Photo: Peter Ogburn for NPR\" width=\"667\" height=\"500\" class=\"size-full wp-image-56045\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cincinnati Chili. Photo: Peter Ogburn for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cp>2 tablespoons vegetable oil\u003c/p>\n\u003cp>2 cloves garlic, minced\u003c/p>\n\u003cp>2 yellow onions, finely chopped\u003c/p>\n\u003cp>2 tablespoons chili powder\u003c/p>\n\u003cp>2 tablespoons sweet paprika\u003c/p>\n\u003cp>2 teaspoons ground cumin\u003c/p>\n\u003cp>1 teaspoon ground allspice\u003c/p>\n\u003cp>1/2 teaspoon ground coriander\u003c/p>\n\u003cp>2 teaspoons ground cinnamon\u003c/p>\n\u003cp>1/2 teaspoon cayenne pepper\u003c/p>\n\u003cp>1/4 teaspoon ground cloves\u003c/p>\n\u003cp>1 1/2 pounds ground beef chuck\u003c/p>\n\u003cp>Salt and pepper\u003c/p>\n\u003cp>1 15-ounce can crushed tomatoes\u003c/p>\n\u003cp>1 bay leaf\u003c/p>\n\u003cp>1 cup water\u003c/p>\n\u003cp>2 tablespoons chopped unsweetened chocolate\u003c/p>\n\u003cp>1 tablespoon cider vinegar\u003c/p>\n\u003cp>2 tablespoons Worcestershire sauce\u003c/p>\n\u003cp>Freshly ground pepper\u003c/p>\n\u003cp>12 ounces cooked spaghetti\u003c/p>\n\u003cp>1 pound grated cheddar cheese\u003c/p>\n\u003cp>Oyster crackers\u003c/p>\n\u003cp>In a medium Dutch oven or heavy pot, heat oil over medium heat. Add the garlic and half the chopped onions and cook until soft, stirring, about 5 minutes. Add chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne and cloves. Cook, stirring, until fragrant. Add beef and cook mixture, stirring, until beef is no longer pink, about 5 minutes. Season with salt and pepper.\u003c/p>\n\u003cp>Add crushed tomatoes, bay leaf and water, and simmer, uncovered, stirring occasionally, until slightly thickened. Add chocolate, cider vinegar and Worcestershire and cook until mixture is thickened but still soupy, about 15 more minutes. Remove bay leaf.\u003c/p>\n\u003cp>Divide the spaghetti among 8 bowls and top with chili, remaining onion and cheddar. Serve with oyster crackers.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"mole\">\u003c/a>Recipe: Chocolate Mole\u003c/h3>\n\u003cp>\u003cem>This recipe is adapted from \u003c/em>The Sweet Life in Paris\u003cem> (Broadway Books, 2009) by David Leibovitz. The sauce is complicated, but for your trouble, you'll be rewarded with a deep, complex flavor. I like to put this on grilled chicken, though it works well on a variety of entrees.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56054\" class=\"wp-caption aligncenter\" style=\"max-width: 376px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chocolate-mole.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chocolate-mole.jpg\" alt=\"Here, Chocolate Mole is served over grilled chicken. But it's also commonly paired with pork. Photo: Peter Ogburn for NPR\" width=\"376\" height=\"500\" class=\"size-full wp-image-56054\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Here, Chocolate Mole is served over grilled chicken. But it's also commonly paired with pork. Photo: Peter Ogburn for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes enough to smother a cooked chicken or a pork shoulder\u003c/em>\u003c/p>\n\u003cp>5 dried ancho chilies\u003c/p>\n\u003cp>1 small onion, chopped\u003c/p>\n\u003cp>2 tablespoons vegetable oil\u003c/p>\n\u003cp>1 clove garlic, chopped\u003c/p>\n\u003cp>1/4 teaspoon each: cinnamon, ground cloves, dried oregano, powdered cumin, ground coriander, ground anise seeds\u003c/p>\n\u003cp>1/3 cup sliced almonds\u003c/p>\n\u003cp>1-2 tomatoes, peeled, seeded and chopped\u003c/p>\n\u003cp>1/4 cup raisins or diced prunes\u003c/p>\n\u003cp>1 tablespoon toasted sesame seeds\u003c/p>\n\u003cp>3/4 teaspoon salt, or to taste\u003c/p>\n\u003cp>Freshly ground pepper\u003c/p>\n\u003cp>1 cup water (or more, as needed)\u003c/p>\n\u003cp>1 ounce unsweetened chocolate, melted\u003c/p>\n\u003cp>Soak chilies in very hot water until soft, about 30 minutes. (Make sure they're submerged by setting a lightweight bowl on top of the chilies.)\u003c/p>\n\u003cp>In a small skillet, saute onion in vegetable oil until soft and translucent. Add garlic and saute another minute. Add dried spices and herbs and cook, stirring constantly, about 30 seconds, being careful not to let them burn.\u003c/p>\n\u003cp>In a blender, grind together the almonds, cooked onions, tomatoes, spices, raisins or prunes, sesame seeds, salt, pepper and water. Puree until smooth.\u003c/p>\n\u003cp>Remove seeds and stems from the chilies and puree very fine, passing the chilies through a food mill. (If you don't have a food mill, press the puree through a mesh strainer to remove any skins. Some people just puree them, but they can be tough.) Blend the chili paste into the mole along with the melted chocolate and add additional water, as necessary, until the consistency is smooth and slightly pourable.\u003c/p>\n\u003cp>Store in the refrigerator until ready to use. \u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nPeter Ogburn is a radio and television producer who loves food and cooking for his family. Originally from South Carolina, he has a soft spot for a good biscuit, pork products and his mama. He will go to great lengths to find out why we eat the things we eat. He also enjoys daring his two young sons to eat things they might otherwise find gross. He lives in suburban Maryland with his wife, boys and giant dog.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Super Bowl Food: Red and Gold Inspiration",
"title": "Super Bowl Food: Red and Gold Inspiration",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/49ers600.jpg\">\u003cimg class=\"alignleft size-full wp-image-55807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/49ers600.jpg\" alt=\"49ers defensive line says eat your farmers market veggies\" width=\"300\">\u003c/a>If \u003ca href=\"https://twitter.com/fivethirtyeight/status/296751247925604352\">Nate Silver\u003c/a> says it, it has to be true, right? So get ready to pop the bubbly--champagne, beer, or whatever fizz you fancy--because according to the ace statistician, our hometown team's cute foodie nicknames (King Crab!), \u003ca href=\"http://blogs.kqed.org/pop/2013/01/30/proven-gays-like-sports-too/\">smooching fans\u003c/a>, and yes, \u003ca href=\"http://www.nytimes.com/2013/02/03/magazine/nate-silver-super-bowl.html?smid=tw-nytmag&_r=1&\">superior defense\u003c/a> will put them over the top against the Ravens this Sunday.\u003c/p>\n\u003cp>There are plenty of red-and-gold snacks and treats to munch on while you're waiting for the big guys in the shiny pants to clinch their victory. And since the game is being played in New Orleans, who could miss an opportunity to dig into some delicious eats from the Big Easy, especially since Mardi Gras is just around the corner?\u003c/p>\n\u003cp>Not that root vegetables are ever going to muscle out the chips, dip, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/27/massive-pot-of-chili/\">chili\u003c/a>, but still, a red-and-gold beet salad makes a thematically perfect (and healthy) addition to this year's Super Bowl spread, with no food coloring required. You can make the sauce for barbecued New Orleans style shrimp ahead of time, then simmer the shrimp in its spicy, tongue-tingling bath just in time for half time, amid what promises to be much speculation about Beyonce's performance. Will she be singing, or just singing along? And of course, since both San Francisco and Baltimore are crab-lovin' towns (blues on the East Coast, Dungeness on the West), you've got to have some crab on the menu: crab Louie, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/09/feeling-crabby/\">crab cakes\u003c/a>, or even just some long tall Alaskan king crab legs dunked in butter in honor of wide receiver Michael Crabtree, the King Crab himself.\u003c/p>\n\u003cp>As for dessert, while we're hoping someone brings a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/\">king cake\u003c/a> studded inside with tiny plastic footballs and topped with red and gold sugar, we'll also be happy with a fat wedge of this boozy Bourbon Street Chocolate Cake. (\u003ca href=\"http://www.sfgate.com/49ers/article/Super-Bowl-parties-SF-may-limit-booze-4222430.php\">Sorry, Mayor Lee!\u003c/a> We'll lick up our crumbs responsibly, we promise!) The Ravens fans among us can wallow in the fudgy bliss of some straight-from-Bal'mor \u003ca href=\"http://bergercookies.com/\">Berger Cookies\u003c/a>, washed down with a can (or three) of \u003ca href=\"http://nationalbohemian.com/\">Natty Boh\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>49er Red and Gold Salad\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beet-salad600.jpg\">\u003cimg class=\"alignright size-full wp-image-55843\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beet-salad600.jpg\" alt=\"Beet Salad\" width=\"300\">\u003c/a>With a dressing of citrus, olive oil, and pomegranate bathing locally grown beets, this is a very California dish. Look for beets that are red rather than deep purple/magenta for the most authentic look.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch red beets\u003cbr>\n1 bunch gold beets\u003cbr>\n3 oranges, preferably blood oranges\u003cbr>\n1 Meyer lemon\u003cbr>\n1 small shallot, peeled and minced\u003cbr>\n1/4 cup pomegranate molasses, or to taste\u003cbr>\n1/3 cup olive oil, or to taste\u003cbr>\nsalt and freshly ground pepper\u003cbr>\nSeeds of 1 pomegranate, optional\u003cbr>\n2 tablespoons chopped flat-leaf parsley\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350°F. Rinse beets and trim off stems, reserving leaves. Place beets in two separate shallow baking pans--red ones in one pan, gold in another. Add a couple tablespoons of water to each pan and cover tightly with aluminum foil.\u003c/p>\n\u003cp>2. Bake until beets are tender and cooked all the way through, about 45-60 minutes, depending on size of beets. Remove from oven, remove foil and let cool. When beets are cool enough to handle, slip off skins. Cut into wedges, again keeping colors separate, and set aside in two bowls.\u003c/p>\n\u003cp>3. In a medium bowl, grate the rind of 1 blood orange and 1 lemon. Squeeze juice from the orange and lemon into the bowl. Whisk in shallot, pomegranate molasses, salt, pepper, and olive oil to taste--because beets are naturally sweet, you want to keep the dressing on the tarter side.\u003c/p>\n\u003cp>4. Drizzle dressing over bowls of beets, tossing to coat. Cover and refrigerate for at least 1 hour.\u003c/p>\n\u003cp>5. While beets are marinating, wilt beet greens in a spoonful of olive oil in a hot frying pan, stirring constantly. Set aside to cool. When cool, chop roughly.\u003c/p>\n\u003cp>6. Peel and slice remaining 2 oranges. To serve, spread beet greens over a platter. Arrange beet wedges in piles or stripes, keeping colors separate so they don't bleed. Tuck orange slices around the beets and sprinkle with pomegranate seeds, if using, and parsley. Drizzle any remaining dressing over the salad and serve.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Lip-Smacking, Lip-Synching Halftime Barbecued Shrimp\u003c/strong>\u003c/h3>\n\u003cp>This is one of the best ways I know to eat shrimp, marinated and smothered in a fiery, sweet-spicy sauce that begs to be sopped up with a big loaf of hot French bread. This dish, which blends something like barbecue sauce with the more typical New Orleans mixture of butter, garlic, herbs, and Worcestershire, French garlic butter, comes from a little spiral-bound cookbook of New Orleans specialties that my mother picked up during a visit to the Big Easy back in the 1980s. It's been a family favorite ever since.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFor the sauce:\u003cbr>\n1 12-ounce bottle chili sauce, such as Heinz's\u003cbr>\n2 lemons, sliced\u003cbr>\n4 cloves garlic, chopped\u003cbr>\n1/4 cup olive oil\u003cbr>\n4 Tbs butter\u003cbr>\n2 tsp dried oregano\u003cbr>\n2 tsp smoked paprika\u003cbr>\n1 - 2 tsp cayenne pepper, to taste\u003cbr>\n3 Tbs Worcestershire sauce\u003cbr>\n1 tsp hot sauce, or to taste\u003c/p>\n\u003cp>2 lb raw shrimp, peeled but tails left on\u003cbr>\n2 Tbs chopped parsley\u003cbr>\nSweet baguettes, warmed\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Mix all the sauce ingredients in a deep saucepan. Over low heat, cook until the butter is melted and the mixture is just beginning to simmer. Let cool, then pour over peeled shrimp in a deep bowl. Cover and refrigerate for several hours.\u003c/p>\n\u003cp>2. Pour back in a wide saucepan and bring to a gentle simmer, stirring, until shrimp are just pink and opaque. Remove from heat and sprinkle with parsley. Serve in wide bowls with warm bread on the side.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Bourbon Street Chocolate Cake\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bab-cake600.jpg\">\u003cimg class=\"alignright size-full wp-image-55844\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bab-cake600.jpg\" alt=\"Bourbon Street Chocolate Cake\" width=\"300\">\u003c/a>Adding a final sprinkle of bourbon after baking gives this moist and dense chocolate cake a deliciously boozy edge. No icing needed; just dust with confectioners' sugar before serving.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 ounces good-quality unsweetened chocolate\u003cbr>\n1 cup really strong coffee\u003cbr>\n2 1/2 tablespoons unsweetened cocoa powder\u003cbr>\n2 cups all-purpose flour, more for dusting pan\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1 cup (2 sticks, 8 oz) unsalted butter, softened, more for greasing pan\u003cbr>\n1 3/4 cups granulated sugar\u003cbr>\n3 large eggs\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n1 teaspoon grated orange rind\u003cbr>\n1 cup bourbon, plus 2 tablespoons' more for sprinkling\u003cbr>\n1 cup dark or white chocolate chips, optional\u003cbr>\nConfectioners’ sugar, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Grease and flour a 10-cup-capacity Bundt or tube pan. Preheat oven to 350°F.\u003c/p>\n\u003cp>2. In a double boiler over simmering water, melt chocolate with coffee and cocoa powder. Remove from heat and let cool.\u003c/p>\n\u003cp>3. Sift flour with baking soda and salt. Set aside.\u003c/p>\n\u003cp>4. In a large bowl, cream 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs one at a time, beating well between each addition. Beat in the vanilla extract, orange rind, and melted chocolate mixture, scraping down sides of bowl with a rubber spatula.\u003c/p>\n\u003cp>5. Beat in a third of the bourbon. When liquid is absorbed, fold in half the flour mixture. Repeat with a third of whiskey mixture, followed by remaining cup of flour. Add the last of the whiskey, folding gently just until well mixed. Stir in chocolate chips, if using. Scrape batter into prepared pan. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Transfer cake to a rack. Unmold after 15 minutes. Sprinkle warm cake with about 2 tablespoons more bourbon. Let cool, then sift over confectioners’ sugar before serving.\u003c/p>\n\n",
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"excerpt": "Nate Silver swears the 49ers will defeat the Ravens this Super Bowl Sunday in New Orleans. So get ready to toast our hometown team with 49er Red and Gold Beet Salad, Lip-Smacking Lip-Synching Barbecued Shrimp, and Bourbon St Chocolate Cake. ",
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"description": "Nate Silver swears the 49ers will defeat the Ravens this Super Bowl Sunday in New Orleans. So get ready to toast our hometown team with 49er Red and Gold Beet Salad, Lip-Smacking Lip-Synching Barbecued Shrimp, and Bourbon St Chocolate Cake. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/49ers600.jpg\">\u003cimg class=\"alignleft size-full wp-image-55807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/49ers600.jpg\" alt=\"49ers defensive line says eat your farmers market veggies\" width=\"300\">\u003c/a>If \u003ca href=\"https://twitter.com/fivethirtyeight/status/296751247925604352\">Nate Silver\u003c/a> says it, it has to be true, right? So get ready to pop the bubbly--champagne, beer, or whatever fizz you fancy--because according to the ace statistician, our hometown team's cute foodie nicknames (King Crab!), \u003ca href=\"http://blogs.kqed.org/pop/2013/01/30/proven-gays-like-sports-too/\">smooching fans\u003c/a>, and yes, \u003ca href=\"http://www.nytimes.com/2013/02/03/magazine/nate-silver-super-bowl.html?smid=tw-nytmag&_r=1&\">superior defense\u003c/a> will put them over the top against the Ravens this Sunday.\u003c/p>\n\u003cp>There are plenty of red-and-gold snacks and treats to munch on while you're waiting for the big guys in the shiny pants to clinch their victory. And since the game is being played in New Orleans, who could miss an opportunity to dig into some delicious eats from the Big Easy, especially since Mardi Gras is just around the corner?\u003c/p>\n\u003cp>Not that root vegetables are ever going to muscle out the chips, dip, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/27/massive-pot-of-chili/\">chili\u003c/a>, but still, a red-and-gold beet salad makes a thematically perfect (and healthy) addition to this year's Super Bowl spread, with no food coloring required. You can make the sauce for barbecued New Orleans style shrimp ahead of time, then simmer the shrimp in its spicy, tongue-tingling bath just in time for half time, amid what promises to be much speculation about Beyonce's performance. Will she be singing, or just singing along? And of course, since both San Francisco and Baltimore are crab-lovin' towns (blues on the East Coast, Dungeness on the West), you've got to have some crab on the menu: crab Louie, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/09/feeling-crabby/\">crab cakes\u003c/a>, or even just some long tall Alaskan king crab legs dunked in butter in honor of wide receiver Michael Crabtree, the King Crab himself.\u003c/p>\n\u003cp>As for dessert, while we're hoping someone brings a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/\">king cake\u003c/a> studded inside with tiny plastic footballs and topped with red and gold sugar, we'll also be happy with a fat wedge of this boozy Bourbon Street Chocolate Cake. (\u003ca href=\"http://www.sfgate.com/49ers/article/Super-Bowl-parties-SF-may-limit-booze-4222430.php\">Sorry, Mayor Lee!\u003c/a> We'll lick up our crumbs responsibly, we promise!) The Ravens fans among us can wallow in the fudgy bliss of some straight-from-Bal'mor \u003ca href=\"http://bergercookies.com/\">Berger Cookies\u003c/a>, washed down with a can (or three) of \u003ca href=\"http://nationalbohemian.com/\">Natty Boh\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>49er Red and Gold Salad\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beet-salad600.jpg\">\u003cimg class=\"alignright size-full wp-image-55843\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beet-salad600.jpg\" alt=\"Beet Salad\" width=\"300\">\u003c/a>With a dressing of citrus, olive oil, and pomegranate bathing locally grown beets, this is a very California dish. Look for beets that are red rather than deep purple/magenta for the most authentic look.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch red beets\u003cbr>\n1 bunch gold beets\u003cbr>\n3 oranges, preferably blood oranges\u003cbr>\n1 Meyer lemon\u003cbr>\n1 small shallot, peeled and minced\u003cbr>\n1/4 cup pomegranate molasses, or to taste\u003cbr>\n1/3 cup olive oil, or to taste\u003cbr>\nsalt and freshly ground pepper\u003cbr>\nSeeds of 1 pomegranate, optional\u003cbr>\n2 tablespoons chopped flat-leaf parsley\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350°F. Rinse beets and trim off stems, reserving leaves. Place beets in two separate shallow baking pans--red ones in one pan, gold in another. Add a couple tablespoons of water to each pan and cover tightly with aluminum foil.\u003c/p>\n\u003cp>2. Bake until beets are tender and cooked all the way through, about 45-60 minutes, depending on size of beets. Remove from oven, remove foil and let cool. When beets are cool enough to handle, slip off skins. Cut into wedges, again keeping colors separate, and set aside in two bowls.\u003c/p>\n\u003cp>3. In a medium bowl, grate the rind of 1 blood orange and 1 lemon. Squeeze juice from the orange and lemon into the bowl. Whisk in shallot, pomegranate molasses, salt, pepper, and olive oil to taste--because beets are naturally sweet, you want to keep the dressing on the tarter side.\u003c/p>\n\u003cp>4. Drizzle dressing over bowls of beets, tossing to coat. Cover and refrigerate for at least 1 hour.\u003c/p>\n\u003cp>5. While beets are marinating, wilt beet greens in a spoonful of olive oil in a hot frying pan, stirring constantly. Set aside to cool. When cool, chop roughly.\u003c/p>\n\u003cp>6. Peel and slice remaining 2 oranges. To serve, spread beet greens over a platter. Arrange beet wedges in piles or stripes, keeping colors separate so they don't bleed. Tuck orange slices around the beets and sprinkle with pomegranate seeds, if using, and parsley. Drizzle any remaining dressing over the salad and serve.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Lip-Smacking, Lip-Synching Halftime Barbecued Shrimp\u003c/strong>\u003c/h3>\n\u003cp>This is one of the best ways I know to eat shrimp, marinated and smothered in a fiery, sweet-spicy sauce that begs to be sopped up with a big loaf of hot French bread. This dish, which blends something like barbecue sauce with the more typical New Orleans mixture of butter, garlic, herbs, and Worcestershire, French garlic butter, comes from a little spiral-bound cookbook of New Orleans specialties that my mother picked up during a visit to the Big Easy back in the 1980s. It's been a family favorite ever since.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFor the sauce:\u003cbr>\n1 12-ounce bottle chili sauce, such as Heinz's\u003cbr>\n2 lemons, sliced\u003cbr>\n4 cloves garlic, chopped\u003cbr>\n1/4 cup olive oil\u003cbr>\n4 Tbs butter\u003cbr>\n2 tsp dried oregano\u003cbr>\n2 tsp smoked paprika\u003cbr>\n1 - 2 tsp cayenne pepper, to taste\u003cbr>\n3 Tbs Worcestershire sauce\u003cbr>\n1 tsp hot sauce, or to taste\u003c/p>\n\u003cp>2 lb raw shrimp, peeled but tails left on\u003cbr>\n2 Tbs chopped parsley\u003cbr>\nSweet baguettes, warmed\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Mix all the sauce ingredients in a deep saucepan. Over low heat, cook until the butter is melted and the mixture is just beginning to simmer. Let cool, then pour over peeled shrimp in a deep bowl. Cover and refrigerate for several hours.\u003c/p>\n\u003cp>2. Pour back in a wide saucepan and bring to a gentle simmer, stirring, until shrimp are just pink and opaque. Remove from heat and sprinkle with parsley. Serve in wide bowls with warm bread on the side.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Bourbon Street Chocolate Cake\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bab-cake600.jpg\">\u003cimg class=\"alignright size-full wp-image-55844\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bab-cake600.jpg\" alt=\"Bourbon Street Chocolate Cake\" width=\"300\">\u003c/a>Adding a final sprinkle of bourbon after baking gives this moist and dense chocolate cake a deliciously boozy edge. No icing needed; just dust with confectioners' sugar before serving.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 ounces good-quality unsweetened chocolate\u003cbr>\n1 cup really strong coffee\u003cbr>\n2 1/2 tablespoons unsweetened cocoa powder\u003cbr>\n2 cups all-purpose flour, more for dusting pan\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1 cup (2 sticks, 8 oz) unsalted butter, softened, more for greasing pan\u003cbr>\n1 3/4 cups granulated sugar\u003cbr>\n3 large eggs\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n1 teaspoon grated orange rind\u003cbr>\n1 cup bourbon, plus 2 tablespoons' more for sprinkling\u003cbr>\n1 cup dark or white chocolate chips, optional\u003cbr>\nConfectioners’ sugar, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Grease and flour a 10-cup-capacity Bundt or tube pan. Preheat oven to 350°F.\u003c/p>\n\u003cp>2. In a double boiler over simmering water, melt chocolate with coffee and cocoa powder. Remove from heat and let cool.\u003c/p>\n\u003cp>3. Sift flour with baking soda and salt. Set aside.\u003c/p>\n\u003cp>4. In a large bowl, cream 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs one at a time, beating well between each addition. Beat in the vanilla extract, orange rind, and melted chocolate mixture, scraping down sides of bowl with a rubber spatula.\u003c/p>\n\u003cp>5. Beat in a third of the bourbon. When liquid is absorbed, fold in half the flour mixture. Repeat with a third of whiskey mixture, followed by remaining cup of flour. Add the last of the whiskey, folding gently just until well mixed. Stir in chocolate chips, if using. Scrape batter into prepared pan. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Transfer cake to a rack. Unmold after 15 minutes. Sprinkle warm cake with about 2 tablespoons more bourbon. Let cool, then sift over confectioners’ sugar before serving.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Roasted Grapefruit & Habanero Margarita",
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"content": "\u003cp>[aside postID='bayareabites_48283,bayareabites_55238' label='Alternate Margarita Recipes']\u003cbr>\nFor me, margaritas are a summertime staple. Having a warm day, chased with bright citrus fruit and tequila, all in a salt-rimmed glass is just one of my favorite things. That said, I also love seasonal margaritas, like this roasted grapefruit and habanero margarita.\u003c/p>\n\u003cp>Instead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. \u003c/p>\n\u003cp>It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 grapefruits (3 cups juiced, remaining for garnish)\u003c/li>\n\u003cli>1 cup of tequila\u003c/li>\n\u003cli>1 habanero pepper\u003c/li>\n\u003cli>4 limes (2 for juicing, 2 for garnish)\u003c/li>\n\u003cli>1/4 cup Grand Marnier\u003c/li>\n\u003cli>Salt for the glasses\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Halve the habanero pepper. Now, be careful doing this because these little babies can burn. Do not rub your eyes or any other sensitive area without washing your hands thoroughly first.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Add the habanero slices to the tequila and let it steep for about three hours, or longer if you really want a kick!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9690.jpg\">\u003cimg class=\"alignnone size-full wp-image-55783\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9690.jpg\" alt=\"Habanero Tequila\" width=\"1000\" height=\"745\">\u003c/a>\u003c/p>\n\u003cp>3. Slice five of the grapefruits in half and place them on a baking sheet. Place them in the broiler for about 10 minutes, or until the skins have roasted and shriveled and the pink flesh becomes charred.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9697.jpg\">\u003cimg class=\"alignnone size-full wp-image-55782\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9697.jpg\" alt=\"Grapefruit\" width=\"1000\" height=\"759\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9704.jpg\">\u003cimg class=\"alignnone size-full wp-image-55781\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9704.jpg\" alt=\"Roasted Grapefruit\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>4. Remove the grapefruit and let them cool. When they are just warm to the touch, juice them and place the juice in the fridge to cool.\u003c/p>\n\u003cp>5. Once the tequila is ready, combine it along with the grapefruit juice, the juice of two limes, the grand marnier and the remaining fruit, cut into slices.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9765.jpg\">\u003cimg class=\"alignnone size-full wp-image-55780\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9765.jpg\" alt=\"Roasted Grapefruit + Habanero Margarita\" width=\"1000\" height=\"751\">\u003c/a>\u003c/p>\n\u003cp>Serve the margarita on the rocks in salt rimmed glasses and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9792.jpg\">\u003cimg class=\"alignnone size-full wp-image-55779\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9792.jpg\" alt=\"Roasted Grapefruit + Habanero Margarita\" width=\"683\" height=\"1000\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nFor me, margaritas are a summertime staple. Having a warm day, chased with bright citrus fruit and tequila, all in a salt-rimmed glass is just one of my favorite things. That said, I also love seasonal margaritas, like this roasted grapefruit and habanero margarita.\u003c/p>\n\u003cp>Instead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. \u003c/p>\n\u003cp>It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 grapefruits (3 cups juiced, remaining for garnish)\u003c/li>\n\u003cli>1 cup of tequila\u003c/li>\n\u003cli>1 habanero pepper\u003c/li>\n\u003cli>4 limes (2 for juicing, 2 for garnish)\u003c/li>\n\u003cli>1/4 cup Grand Marnier\u003c/li>\n\u003cli>Salt for the glasses\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Halve the habanero pepper. Now, be careful doing this because these little babies can burn. Do not rub your eyes or any other sensitive area without washing your hands thoroughly first.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Add the habanero slices to the tequila and let it steep for about three hours, or longer if you really want a kick!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9690.jpg\">\u003cimg class=\"alignnone size-full wp-image-55783\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9690.jpg\" alt=\"Habanero Tequila\" width=\"1000\" height=\"745\">\u003c/a>\u003c/p>\n\u003cp>3. Slice five of the grapefruits in half and place them on a baking sheet. Place them in the broiler for about 10 minutes, or until the skins have roasted and shriveled and the pink flesh becomes charred.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9697.jpg\">\u003cimg class=\"alignnone size-full wp-image-55782\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9697.jpg\" alt=\"Grapefruit\" width=\"1000\" height=\"759\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9704.jpg\">\u003cimg class=\"alignnone size-full wp-image-55781\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9704.jpg\" alt=\"Roasted Grapefruit\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>4. Remove the grapefruit and let them cool. When they are just warm to the touch, juice them and place the juice in the fridge to cool.\u003c/p>\n\u003cp>5. Once the tequila is ready, combine it along with the grapefruit juice, the juice of two limes, the grand marnier and the remaining fruit, cut into slices.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9765.jpg\">\u003cimg class=\"alignnone size-full wp-image-55780\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9765.jpg\" alt=\"Roasted Grapefruit + Habanero Margarita\" width=\"1000\" height=\"751\">\u003c/a>\u003c/p>\n\u003cp>Serve the margarita on the rocks in salt rimmed glasses and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9792.jpg\">\u003cimg class=\"alignnone size-full wp-image-55779\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9792.jpg\" alt=\"Roasted Grapefruit + Habanero Margarita\" width=\"683\" height=\"1000\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Folding Empanadas Into Your Super Bowl Spread",
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"content": "\u003cfigure id=\"attachment_55689\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/empanadas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/empanadas.jpg\" alt=\"For chef and restaurateur Jose Garces, watching football on television as a boy also meant snacking on his mother's homemade empanadas.\" width=\"400\" height=\"500\" class=\"size-full wp-image-55689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For chef and restaurateur Jose Garces, watching football on television as a boy also meant snacking on his mother's homemade empanadas. Photo: Jason Varney\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on \u003ca href=\"http://www.npr.org/2013/01/30/170668788/folding-empanadas-into-your-super-bowl-spread\">All Things Considered:\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130130_atc_15.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff, The Salt at NPR Food (1/30/13)\u003c/p>\n\u003cp>Say \"Super Bowl\" to Philadelphia chef and restaurateur \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/24/qa-with-iron-chef-jose-garces/\">Jose Garces\u003c/a>, and he instantly recalls winter Sundays growing up in Chicago. \"While my dad and two brothers and I were watching a Bears football game, empanadas would just appear in front of my lap,\" he tells \u003cem>All Things Considered\u003c/em> host Melissa Block.\u003c/p>\n\u003cp>Every Latin American country boasts its own empanadas — baked or fried pockets of dough stuffed with cheese, meat or some other filling. The empanadas Garces ate as a child reflected his family's Ecuadorean roots.\u003c/p>\n\u003cp>The chef has shared two empanada recipes with NPR: his mother's \u003ca href=\"http://www.npr.org/2012/10/04/162306167/chef-jose-garces-follows-his-latin-road-home\" target=\"_blank\">Empanadas de Viento\u003c/a>, made with \u003cem>queso fresco,\u003c/em> and (below) his grandmother's Empanadas de Verde con Pollo.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Recipe: Empanadas de Verde con Pollo\u003c/strong>\u003cbr>\u003cstrong>(Green Plantain Empanadas with Braised Chicken)\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Makes 12 empanadas\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The plantains must be squeezed through a ricer twice to create a smooth dough and develop the starches. The small dough rounds can be refrigerated for a few hours if covered tightly with plastic wrap; same goes for the formed empanadas. But don't push the timing — the dough will begin to dry out and crack after 3 hours. Any leftover chicken filling is excellent in tacos or on a salad. \u003c/p>\n\u003cp>\u003cstrong>Dough\u003c/strong>\u003c/p>\n\u003cp>2 green plantains (about 1 pound)\u003cbr>Kosher salt\u003c/p>\n\u003cp>\u003cstrong>Chicken Filling\u003c/strong>\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003cbr> 1 tablespoon extra virgin olive oil\u003cbr> 1/4 pound boneless, skinless chicken thighs, coarsely cut into 1/2-inch pieces\u003cbr> 1/4 pound boneless, skinless chicken breast, coarsely cut into 1/2-inch pieces\u003cbr> 1/2 Spanish onion, diced small\u003cbr> 1 tablespoon minced garlic (3 to 4 cloves)\u003cbr> 1 teaspoon Spanish smoked sweet paprika\u003cbr> 1 tablespoon achiote paste \u003cbr> 2 tablespoons tomato paste\u003cbr>1 teaspoon whole cumin seeds, toasted and ground\u003cbr> 1 cup chicken stock \u003cbr> 1 small Yukon gold potato, peeled, diced small, and blanched \u003cbr> 1/2 pound fresh English peas, shelled and blanched \u003cbr> 1/4 cup minced fresh cilantro\u003cbr> 2 tablespoons minced fresh flat-leaf parsley\u003cbr> 2 scallions (white and green parts), minced\u003c/p>\n\u003cp>Kosher salt and freshly ground black pepper\u003cbr>1 1/2 quarts vegetable oil, for frying\u003cbr>\u003cem>Aji costeno,\u003c/em> for serving\u003c/p>\n\u003cp>To peel the plantains, split the skins lengthwise with a sharp knife and soak in warm water until the skins are easily removed, about 30 minutes.\u003c/p>\n\u003cp>To make the dough, bring a large saucepan of lightly salted water to a boil and cook the plantains until they are soft, about 30 minutes. Remove from the heat and allow the plantains to rest in the water until they are cool to the touch.\u003c/p>\n\u003cp>Pass the cooked plantains through a ricer into a bowl. Rice the plantains a second time. Knead the resulting dough until it is very smooth, about 5 minutes. Allow the dough to rest at room temperature, covered with a damp towel, for 1 hour before making the empanadas.\u003c/p>\n\u003cp>To make the filling, heat the butter and olive oil in a cast-iron skillet over medium-high heat. Add the chicken, onion and garlic and cook until lightly browned, 8 to 10 minutes. Add the paprika, achiote paste, tomato paste, and cumin and cook for 2 to 3 minutes more. Add the stock, potato, peas, cilantro, parsley and scallions and season to taste with salt and pepper. Let the mixture cool to room temperature. Lift out the chicken meat, shred it and mix it back into the filling.\u003c/p>\n\u003cp>To assemble the empanadas, divide the dough into a dozen 1-inch balls. Using a manual tortilla press, a rolling pin or the heel of your hand, press each dough ball into a circle about 6 inches in diameter. Mound 2 tablespoons of the filling in the center of each round and fold over to form a half-moon shape. Use a dinner fork to crimp the outer edge. Alternatively, use a plastic empanada press from a Latin market.\u003c/p>\n\u003cp>To cook the empanadas, heat the vegetable oil to 350 degrees in a stockpot, using a candy or deep-fry thermometer to monitor the temperature. Line a baking sheet with parchment paper.\u003c/p>\n\u003cp>Fry the empanadas in batches until golden brown and crispy, 3 to 4 minutes each, turning once in the oil. Drain them on the baking sheet. Season to taste with salt before serving with aji.\u003c/p>\n\u003cp>\u003cem>Recipe from\u003c/em> The Latin Road Home \u003cem>by Jose Garces. Copyright 2012 by Jose Garces. Excerpted by permission of Lake Isle Press.\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55689\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/empanadas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/empanadas.jpg\" alt=\"For chef and restaurateur Jose Garces, watching football on television as a boy also meant snacking on his mother's homemade empanadas.\" width=\"400\" height=\"500\" class=\"size-full wp-image-55689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For chef and restaurateur Jose Garces, watching football on television as a boy also meant snacking on his mother's homemade empanadas. Photo: Jason Varney\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on \u003ca href=\"http://www.npr.org/2013/01/30/170668788/folding-empanadas-into-your-super-bowl-spread\">All Things Considered:\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The plantains must be squeezed through a ricer twice to create a smooth dough and develop the starches. The small dough rounds can be refrigerated for a few hours if covered tightly with plastic wrap; same goes for the formed empanadas. But don't push the timing — the dough will begin to dry out and crack after 3 hours. Any leftover chicken filling is excellent in tacos or on a salad. \u003c/p>\n\u003cp>\u003cstrong>Dough\u003c/strong>\u003c/p>\n\u003cp>2 green plantains (about 1 pound)\u003cbr>Kosher salt\u003c/p>\n\u003cp>\u003cstrong>Chicken Filling\u003c/strong>\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003cbr> 1 tablespoon extra virgin olive oil\u003cbr> 1/4 pound boneless, skinless chicken thighs, coarsely cut into 1/2-inch pieces\u003cbr> 1/4 pound boneless, skinless chicken breast, coarsely cut into 1/2-inch pieces\u003cbr> 1/2 Spanish onion, diced small\u003cbr> 1 tablespoon minced garlic (3 to 4 cloves)\u003cbr> 1 teaspoon Spanish smoked sweet paprika\u003cbr> 1 tablespoon achiote paste \u003cbr> 2 tablespoons tomato paste\u003cbr>1 teaspoon whole cumin seeds, toasted and ground\u003cbr> 1 cup chicken stock \u003cbr> 1 small Yukon gold potato, peeled, diced small, and blanched \u003cbr> 1/2 pound fresh English peas, shelled and blanched \u003cbr> 1/4 cup minced fresh cilantro\u003cbr> 2 tablespoons minced fresh flat-leaf parsley\u003cbr> 2 scallions (white and green parts), minced\u003c/p>\n\u003cp>Kosher salt and freshly ground black pepper\u003cbr>1 1/2 quarts vegetable oil, for frying\u003cbr>\u003cem>Aji costeno,\u003c/em> for serving\u003c/p>\n\u003cp>To peel the plantains, split the skins lengthwise with a sharp knife and soak in warm water until the skins are easily removed, about 30 minutes.\u003c/p>\n\u003cp>To make the dough, bring a large saucepan of lightly salted water to a boil and cook the plantains until they are soft, about 30 minutes. Remove from the heat and allow the plantains to rest in the water until they are cool to the touch.\u003c/p>\n\u003cp>Pass the cooked plantains through a ricer into a bowl. Rice the plantains a second time. Knead the resulting dough until it is very smooth, about 5 minutes. Allow the dough to rest at room temperature, covered with a damp towel, for 1 hour before making the empanadas.\u003c/p>\n\u003cp>To make the filling, heat the butter and olive oil in a cast-iron skillet over medium-high heat. Add the chicken, onion and garlic and cook until lightly browned, 8 to 10 minutes. Add the paprika, achiote paste, tomato paste, and cumin and cook for 2 to 3 minutes more. Add the stock, potato, peas, cilantro, parsley and scallions and season to taste with salt and pepper. Let the mixture cool to room temperature. Lift out the chicken meat, shred it and mix it back into the filling.\u003c/p>\n\u003cp>To assemble the empanadas, divide the dough into a dozen 1-inch balls. Using a manual tortilla press, a rolling pin or the heel of your hand, press each dough ball into a circle about 6 inches in diameter. Mound 2 tablespoons of the filling in the center of each round and fold over to form a half-moon shape. Use a dinner fork to crimp the outer edge. Alternatively, use a plastic empanada press from a Latin market.\u003c/p>\n\u003cp>To cook the empanadas, heat the vegetable oil to 350 degrees in a stockpot, using a candy or deep-fry thermometer to monitor the temperature. Line a baking sheet with parchment paper.\u003c/p>\n\u003cp>Fry the empanadas in batches until golden brown and crispy, 3 to 4 minutes each, turning once in the oil. Drain them on the baking sheet. Season to taste with salt before serving with aji.\u003c/p>\n\u003cp>\u003cem>Recipe from\u003c/em> The Latin Road Home \u003cem>by Jose Garces. Copyright 2012 by Jose Garces. Excerpted by permission of Lake Isle Press.\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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"content": "\u003cfigure id=\"attachment_55558\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Mission Creek in San Francisco will soon get a new 7600-square foot chocolate kitchen and retail space from San Francisco resident Chuck Siegel and his sweet company, \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>. The open kitchen will allow guests to see their confections being made and enrobed, and Siegel has crafted new items and mendiant-style chocolate bars while bidding adieu to less popular creations (looking at you, marzipan and marmalade). The café offers an extension of the menu done for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands\u003c/a>: hot and frozen hot chocolate, “a cake or two,” tea, pastries, cookies, brownies and s’mores. Because Siegel has always fancied helping young chocolatiers, he plans on also sharing his space as an incubator for fresh talent.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\" title=\"Chocolate Chip Cookie\" alt=\"Chocolate Chip Cookie\" width=\"275\" class=\"alignnone size-full wp-image-55575\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\" alt=\"Charles Chocolate Brownie\" width=\"275\" class=\"alignnone size-full wp-image-55571\">\u003c/a>\u003c/p>\n\u003cp>Siegel was in business for over six years until March 2011, when his shop in the Westfield Mall and the overall company closed in an unexpected and dramatic turn of events. Siegel regrouped and opted for a \u003ca href=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates\">Kickstarter\u003c/a> campaign with 400 backers (including this writer) to successfully raise over $53,000 and get a lease for space at 535 Florida Street. The site used to house the Potrero Brewing Company and still has heat lamps that no doubt make typical San Francisco chilly days more pleasing. Siegel said he was able to buy glass shelving units from the Betsey Johnson store on Fillmore Street before it went out of business. The shelves will get prime real estate in the retail space. \"My wife and daughters kept going to the sales there before it closed and the last day, I was able to buy these shelves. My family loves that I got them there.\" \u003c/p>\n\u003cfigure id=\"attachment_55574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\" alt=\"Charles Chocolates sign at new facility on Florida Street\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates sign at new facility on Florida Street\u003c/figcaption>\u003c/figure>\n\u003cp>Getting the Kickstarter infusion of capital allowed Siegel to buy back vital company assets which were acquired by a former investor. It ultimately meant Siegel could at last return to making his beloved small-batch chocolates and confections. \u003c/p>\n\u003cfigure id=\"attachment_55562\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\" alt=\"Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Chocolates are made with premium stuff, by hand: organic herbs, fruits and nuts as well as organic cream and butter. Siegel, who is self taught, won a \u003ca href=\"http://www.goodfoodawards.org/chocolate/charles-chocolates-salty-sweet-cashew-bar/\">Good Food Award\u003c/a> in 2011, nabbed a Sunset Magazine’s “Best of the West” \u003ca href=\"http://www.sunset.com/food-wine/flavors-of-the-west/best-boxed-chocolates-00400000011936/\">award\u003c/a>, as well as accolades from \u003ca href=\"http://www.7x7.com/eat-drink/valentines-day-chocolate-buying-guide\">7x7\u003c/a> and the \u003ca href=\"http://www.eastbayexpress.com/ebx/best-chocolates-dont-put-that-box-in-a-landfill-and151-eat-it/BestOf?oid=1167698\">East Bay Express\u003c/a>. His most exciting creation may be a signature edible chocolate box which creatively doubles the eating experience in a novel way. Because Siegel is due to open the new space as early as this Friday, I wanted to see what’s new.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\" title=\"Chocolate Fleur de Sel Caramels\" alt=\"Chocolate Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55564\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\" title=\"Fleur de Sel Caramels\" alt=\"Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55563\">\u003c/a>\u003c/p>\n\u003cp>Siegel’s Kickstarter update on Monday January 28 detailed the final details: “Once the painting is finished tomorrow all that stands in the way of us opening the kitchen and store is laying an epoxy floor, installing the glass walls that separate the kitchen and retail store and a half a dozen inspections (it's not as bad as it sounds!).” I interviewed Siegel at the new site and his comments have been edited for grammar and content.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Kickstarter was a big part of your move to return. What was that process like? Is it a unique Bay Area success story?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> It’s not unique to the Bay Area to use Kickstarter. I think the Bay Area uses it more because we have a greater awareness. I actually participate in food and chocolate campaigns that are all over. For us it was a wonderful way for us to raise the money and I love the concept of crowd funding. We were also able to reengage with our fan base and we already had their information from our newsletters. None of our fans stopped eating chocolate for the last year. So I need to reengage them. We know they love our products but Kickstarter let us relaunch and all those participants are getting a box of our chocolates. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about the café menu. What are the highlights and how did you come up with the items?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I decided to look at what was selling and not selling and pare things down. Maybe not keep things that only I love. Like marzipan--ours is really unique. We cooked it with Meyer lemon or blood orange, so it’s very strongly flavored. We had some really dedicated followers but just not that many of them (laughs). \u003c/p>\n\u003cp>I’ve had a year to play and try to find perfection with my ganache, which is silly given how simple ganache is. I am also doing small ganache that I call pave. It’s named after paving stones. It is very very simple ganache but also not so simple to get just right. I’ve been making these for years. \u003c/p>\n\u003cfigure id=\"attachment_55565\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\" alt=\"Charles Chocolates Ultimate Fruit and Nut Bar\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates Ultimate Fruit and Nut Bar\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve expanded the bar line because they are really fun. Everyone knows I like bars with a lot of stuff in them. I’ve made some smaller bars, like the mendiant, which has different fruits and is very French. \u003ca href=\"http://en.wikipedia.org/wiki/Mendiant\">Mendiants\u003c/a> are always pretty but silly as a product to me because it’s really hard to eat and get more than one thing in your bite. One has fresh roasted almonds, sultanas and comes in bittersweet and milk chocolate. The other bar has candied lemon peel, pine nuts, pistachios, hazelnuts and sultanas. The idea is to get really strong bursts of fruit and nut with the chocolate. The chocolate has to lead and I don’t want the flavors to overpower the chocolate; the key is to make it complimentary. I played with hundreds of bar combinations and these two are the ones I think are great. Right now I am calling them the ultimate fruit and nut bar because when I was little I loved the Cadbury fruit and nut bar. \u003c/p>\n\u003cp>Like in Emeryville, the kitchen here is designed to be watched. We wanted to have things folks can hang out and enjoy. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You had a factory in Emeryville but are reopening in the Mission. Why be in SF? And the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> We moved to Emeryville for convenience and cost. I actually love Emeryville. I started my first company, Attivo Confections over there.\u003c/p>\n\u003cp>Our new place is in Mission Creek. I love this neighborhood. It’s had a lot of really interesting food spots opening: \u003ca href=\"http://www.canaoakland.com/\">Cana\u003c/a> for Cuban, \u003ca href=\"http://www.heathceramics.com/san-francisco\">Heath Ceramics\u003c/a>, and \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. We’ve been eating at \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> for 20 years. Walk three blocks and you’re at Mission and Valencia streets. \u003c/p>\n\u003cp>I did an interview with \u003ca href=\"http://sf.eater.com/archives/2012/06/20/charles_chocolates_relaunching_with_store_and_cafe.php\">Tamara Palmer\u003c/a> and she called the new space \"Potrero Hill\" and people corrected that it is actually located in the Mission. That was the only thing they commented on for the story. There is a \u003ca href=\"http://mcma-sf.org/\">Mission Creek Merchants Association\u003c/a> and we are in it. \u003c/p>\n\u003cp>I wanted to be in the city because I live here and have done so since 1986. For retail, SF can’t be beat. When we needed 7400 square feet, I knew it wasn’t going to be found on Valencia. Or at least be affordable. \u003c/p>\n\u003cfigure id=\"attachment_55568\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\" alt=\"Triple Chocolate Almonds in Heath Ceramic bowl\" width=\"400\" class=\"size-full wp-image-55568\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple Chocolate Almonds in Heath Ceramic bowl\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What’s different this time?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel\u003c/strong>\u003cstrong>:\u003c/strong> So much... the opportunity to do more with retail because we’re in the city. It’s opened up a lot of opportunity. I’ve been doing this for 25 years so now get an opportunity to take everything I’ve learned in terms of kitchen, layout, equipment, and products. We will incubate young chocolatiers -- because there’s nothing cooler than seeing someone make chocolates on their own and do it well. I get almost a feeling of parental pride from seeing that. I have always done it, but informally. We hire them, they learn skills and they go off on their own. This time, we will formalize it and make it more of a program so they get a stronger knowledge of how to sell, market and package and what are the laws. They’ll have a slightly easier time of it. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> When I first started my first company Attivo Confections, I called Joseph Schmidt and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/14/qa-with-chocolate-expert-and-author-alice-medrich/\">Alice Medrich\u003c/a>. It's classic how good things come from the Bay Area. Both were remarkably generous with their time and expertise. Alice especially was patient. I called her one night when my ganache was broken and she helped me figure it out. If it wasn’t for them, I probably would’ve never made it. That’s why I like to teach and help. It’s really great to have them to turn to. \u003c/p>\n\u003cfigure id=\"attachment_55570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\" alt=\"Paves- Classic French Truffles and Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paves- Classic French Truffles and Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are the best and worst things about working with chocolate and selling a food product? \u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> The best: it’s chocolate. I really don’t know if there is a more universal food item. There’s something really fantastic about making something and seeing the enjoyment in their face. It’s an absolute kick to make something that everyone enjoys. Chocolate only exists to bring joy and we eat it for pure pleasure. There can be a real intellectual part to it too, with what’s going on in the bean to bar market now. Some folks are using traditional technique and some are not; that’s one of the most exciting things about the industry now.\u003c/p>\n\u003cp>The worst part is that chocolate is remarkably temperamental. Even now, I’ll have things happen with chocolate that completely floors me. I know how to use it in confections and pastry. But at times it’s confounding. Most of our confections are very perishable. We use nuts that are prone to rancidity and cream and butter that are perishable. We’re actually making food but it’s food made with chocolate. When you buy a fresh truffle, it’s meant to be eaten fresh. It doesn’t age like a bottle of wine. It will help folks understand what we do.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you eat and drink when you aren’t working?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel: \u003c/strong>I eat mostly at home. One of the best things about this neighborhood has an amazing number of places to eat. I’ve always loved \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. I’m not a huge drinker but I love fun and inventive cocktails so I love \u003ca href=\"http://www.trickdogbar.com/\">Trick Dog\u003c/a>. It’s become one of my instant favorites and they make really wonderful drinks. It’s become a place to go to after work.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a> is one my favorite places for lunch. Their sandwiches are awesome. \u003c/p>\n\u003cp>Or I’ll just go to \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a>. My wife danced Brazilian samba. She’d dance and I’d walk around the Mission and then go have a burrito. \u003c/p>\n\u003cp>French fries are my favorite food in the world. I love \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> and am a complete and total sucker for their burger and fries. I also love steak frites so I love \u003ca href=\"http://bouchonbistro.com/\">Bouchon\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your suggestions for Valentine’s Day? How will you celebrate?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I can’t say how I’ll celebrate because then my wife will know (laughs). I love the fact that Valentine's revolves around chocolate but it bothers me too. I’ve never quite understood why it happens to be chocolate. The most fun way to celebrate may be our edible chocolate boxes, which is a really unique way of presenting chocolates. Velour hearts were never something I could wrap my head around. We did them a couple of times and then I had 1/2 a pallet left. We gave away to another chocolatier because I promised myself I’d never use them again. I love flowers for Valentine's, too. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\" alt=\"Charles Chocolates menus and boxes\" width=\"1000\" height=\"669\" class=\"aligncenter size-full wp-image-55573\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps/ms?msid=206585514427314631506.0004d4663eaa402329c0c&msa=0&ll=37.762819,-122.411173&spn=0.000901,0.002068&iwloc=A\">Map\u003c/a>\u003cbr>\n535 Florida St.\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CharlesChoco\">@CharlesChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CharlesChocolatesSF?fref=ts\">Charles Chocolates\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Chuck Siegel, who used Kickstarter to revive his company, Charles Chocolates. Siegel is gearing up to open a 7,600-square foot chocolate kitchen and retail space in the Mission.",
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"description": "Mary Ladd interviews Chuck Siegel, who used Kickstarter to revive his company, Charles Chocolates. Siegel is gearing up to open a 7,600-square foot chocolate kitchen and retail space in the Mission.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55558\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Mission Creek in San Francisco will soon get a new 7600-square foot chocolate kitchen and retail space from San Francisco resident Chuck Siegel and his sweet company, \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>. The open kitchen will allow guests to see their confections being made and enrobed, and Siegel has crafted new items and mendiant-style chocolate bars while bidding adieu to less popular creations (looking at you, marzipan and marmalade). The café offers an extension of the menu done for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands\u003c/a>: hot and frozen hot chocolate, “a cake or two,” tea, pastries, cookies, brownies and s’mores. Because Siegel has always fancied helping young chocolatiers, he plans on also sharing his space as an incubator for fresh talent.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\" title=\"Chocolate Chip Cookie\" alt=\"Chocolate Chip Cookie\" width=\"275\" class=\"alignnone size-full wp-image-55575\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\" alt=\"Charles Chocolate Brownie\" width=\"275\" class=\"alignnone size-full wp-image-55571\">\u003c/a>\u003c/p>\n\u003cp>Siegel was in business for over six years until March 2011, when his shop in the Westfield Mall and the overall company closed in an unexpected and dramatic turn of events. Siegel regrouped and opted for a \u003ca href=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates\">Kickstarter\u003c/a> campaign with 400 backers (including this writer) to successfully raise over $53,000 and get a lease for space at 535 Florida Street. The site used to house the Potrero Brewing Company and still has heat lamps that no doubt make typical San Francisco chilly days more pleasing. Siegel said he was able to buy glass shelving units from the Betsey Johnson store on Fillmore Street before it went out of business. The shelves will get prime real estate in the retail space. \"My wife and daughters kept going to the sales there before it closed and the last day, I was able to buy these shelves. My family loves that I got them there.\" \u003c/p>\n\u003cfigure id=\"attachment_55574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\" alt=\"Charles Chocolates sign at new facility on Florida Street\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates sign at new facility on Florida Street\u003c/figcaption>\u003c/figure>\n\u003cp>Getting the Kickstarter infusion of capital allowed Siegel to buy back vital company assets which were acquired by a former investor. It ultimately meant Siegel could at last return to making his beloved small-batch chocolates and confections. \u003c/p>\n\u003cfigure id=\"attachment_55562\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\" alt=\"Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Chocolates are made with premium stuff, by hand: organic herbs, fruits and nuts as well as organic cream and butter. Siegel, who is self taught, won a \u003ca href=\"http://www.goodfoodawards.org/chocolate/charles-chocolates-salty-sweet-cashew-bar/\">Good Food Award\u003c/a> in 2011, nabbed a Sunset Magazine’s “Best of the West” \u003ca href=\"http://www.sunset.com/food-wine/flavors-of-the-west/best-boxed-chocolates-00400000011936/\">award\u003c/a>, as well as accolades from \u003ca href=\"http://www.7x7.com/eat-drink/valentines-day-chocolate-buying-guide\">7x7\u003c/a> and the \u003ca href=\"http://www.eastbayexpress.com/ebx/best-chocolates-dont-put-that-box-in-a-landfill-and151-eat-it/BestOf?oid=1167698\">East Bay Express\u003c/a>. His most exciting creation may be a signature edible chocolate box which creatively doubles the eating experience in a novel way. Because Siegel is due to open the new space as early as this Friday, I wanted to see what’s new.\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/24/2013/01/fleurdesel1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\" title=\"Chocolate Fleur de Sel Caramels\" alt=\"Chocolate Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55564\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\" title=\"Fleur de Sel Caramels\" alt=\"Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55563\">\u003c/a>\u003c/p>\n\u003cp>Siegel’s Kickstarter update on Monday January 28 detailed the final details: “Once the painting is finished tomorrow all that stands in the way of us opening the kitchen and store is laying an epoxy floor, installing the glass walls that separate the kitchen and retail store and a half a dozen inspections (it's not as bad as it sounds!).” I interviewed Siegel at the new site and his comments have been edited for grammar and content.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Kickstarter was a big part of your move to return. What was that process like? Is it a unique Bay Area success story?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> It’s not unique to the Bay Area to use Kickstarter. I think the Bay Area uses it more because we have a greater awareness. I actually participate in food and chocolate campaigns that are all over. For us it was a wonderful way for us to raise the money and I love the concept of crowd funding. We were also able to reengage with our fan base and we already had their information from our newsletters. None of our fans stopped eating chocolate for the last year. So I need to reengage them. We know they love our products but Kickstarter let us relaunch and all those participants are getting a box of our chocolates. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about the café menu. What are the highlights and how did you come up with the items?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I decided to look at what was selling and not selling and pare things down. Maybe not keep things that only I love. Like marzipan--ours is really unique. We cooked it with Meyer lemon or blood orange, so it’s very strongly flavored. We had some really dedicated followers but just not that many of them (laughs). \u003c/p>\n\u003cp>I’ve had a year to play and try to find perfection with my ganache, which is silly given how simple ganache is. I am also doing small ganache that I call pave. It’s named after paving stones. It is very very simple ganache but also not so simple to get just right. I’ve been making these for years. \u003c/p>\n\u003cfigure id=\"attachment_55565\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\" alt=\"Charles Chocolates Ultimate Fruit and Nut Bar\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates Ultimate Fruit and Nut Bar\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve expanded the bar line because they are really fun. Everyone knows I like bars with a lot of stuff in them. I’ve made some smaller bars, like the mendiant, which has different fruits and is very French. \u003ca href=\"http://en.wikipedia.org/wiki/Mendiant\">Mendiants\u003c/a> are always pretty but silly as a product to me because it’s really hard to eat and get more than one thing in your bite. One has fresh roasted almonds, sultanas and comes in bittersweet and milk chocolate. The other bar has candied lemon peel, pine nuts, pistachios, hazelnuts and sultanas. The idea is to get really strong bursts of fruit and nut with the chocolate. The chocolate has to lead and I don’t want the flavors to overpower the chocolate; the key is to make it complimentary. I played with hundreds of bar combinations and these two are the ones I think are great. Right now I am calling them the ultimate fruit and nut bar because when I was little I loved the Cadbury fruit and nut bar. \u003c/p>\n\u003cp>Like in Emeryville, the kitchen here is designed to be watched. We wanted to have things folks can hang out and enjoy. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You had a factory in Emeryville but are reopening in the Mission. Why be in SF? And the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> We moved to Emeryville for convenience and cost. I actually love Emeryville. I started my first company, Attivo Confections over there.\u003c/p>\n\u003cp>Our new place is in Mission Creek. I love this neighborhood. It’s had a lot of really interesting food spots opening: \u003ca href=\"http://www.canaoakland.com/\">Cana\u003c/a> for Cuban, \u003ca href=\"http://www.heathceramics.com/san-francisco\">Heath Ceramics\u003c/a>, and \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. We’ve been eating at \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> for 20 years. Walk three blocks and you’re at Mission and Valencia streets. \u003c/p>\n\u003cp>I did an interview with \u003ca href=\"http://sf.eater.com/archives/2012/06/20/charles_chocolates_relaunching_with_store_and_cafe.php\">Tamara Palmer\u003c/a> and she called the new space \"Potrero Hill\" and people corrected that it is actually located in the Mission. That was the only thing they commented on for the story. There is a \u003ca href=\"http://mcma-sf.org/\">Mission Creek Merchants Association\u003c/a> and we are in it. \u003c/p>\n\u003cp>I wanted to be in the city because I live here and have done so since 1986. For retail, SF can’t be beat. When we needed 7400 square feet, I knew it wasn’t going to be found on Valencia. Or at least be affordable. \u003c/p>\n\u003cfigure id=\"attachment_55568\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\" alt=\"Triple Chocolate Almonds in Heath Ceramic bowl\" width=\"400\" class=\"size-full wp-image-55568\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple Chocolate Almonds in Heath Ceramic bowl\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What’s different this time?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel\u003c/strong>\u003cstrong>:\u003c/strong> So much... the opportunity to do more with retail because we’re in the city. It’s opened up a lot of opportunity. I’ve been doing this for 25 years so now get an opportunity to take everything I’ve learned in terms of kitchen, layout, equipment, and products. We will incubate young chocolatiers -- because there’s nothing cooler than seeing someone make chocolates on their own and do it well. I get almost a feeling of parental pride from seeing that. I have always done it, but informally. We hire them, they learn skills and they go off on their own. This time, we will formalize it and make it more of a program so they get a stronger knowledge of how to sell, market and package and what are the laws. They’ll have a slightly easier time of it. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> When I first started my first company Attivo Confections, I called Joseph Schmidt and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/14/qa-with-chocolate-expert-and-author-alice-medrich/\">Alice Medrich\u003c/a>. It's classic how good things come from the Bay Area. Both were remarkably generous with their time and expertise. Alice especially was patient. I called her one night when my ganache was broken and she helped me figure it out. If it wasn’t for them, I probably would’ve never made it. That’s why I like to teach and help. It’s really great to have them to turn to. \u003c/p>\n\u003cfigure id=\"attachment_55570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\" alt=\"Paves- Classic French Truffles and Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paves- Classic French Truffles and Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are the best and worst things about working with chocolate and selling a food product? \u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> The best: it’s chocolate. I really don’t know if there is a more universal food item. There’s something really fantastic about making something and seeing the enjoyment in their face. It’s an absolute kick to make something that everyone enjoys. Chocolate only exists to bring joy and we eat it for pure pleasure. There can be a real intellectual part to it too, with what’s going on in the bean to bar market now. Some folks are using traditional technique and some are not; that’s one of the most exciting things about the industry now.\u003c/p>\n\u003cp>The worst part is that chocolate is remarkably temperamental. Even now, I’ll have things happen with chocolate that completely floors me. I know how to use it in confections and pastry. But at times it’s confounding. Most of our confections are very perishable. We use nuts that are prone to rancidity and cream and butter that are perishable. We’re actually making food but it’s food made with chocolate. When you buy a fresh truffle, it’s meant to be eaten fresh. It doesn’t age like a bottle of wine. It will help folks understand what we do.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you eat and drink when you aren’t working?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel: \u003c/strong>I eat mostly at home. One of the best things about this neighborhood has an amazing number of places to eat. I’ve always loved \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. I’m not a huge drinker but I love fun and inventive cocktails so I love \u003ca href=\"http://www.trickdogbar.com/\">Trick Dog\u003c/a>. It’s become one of my instant favorites and they make really wonderful drinks. It’s become a place to go to after work.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a> is one my favorite places for lunch. Their sandwiches are awesome. \u003c/p>\n\u003cp>Or I’ll just go to \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a>. My wife danced Brazilian samba. She’d dance and I’d walk around the Mission and then go have a burrito. \u003c/p>\n\u003cp>French fries are my favorite food in the world. I love \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> and am a complete and total sucker for their burger and fries. I also love steak frites so I love \u003ca href=\"http://bouchonbistro.com/\">Bouchon\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your suggestions for Valentine’s Day? How will you celebrate?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I can’t say how I’ll celebrate because then my wife will know (laughs). I love the fact that Valentine's revolves around chocolate but it bothers me too. I’ve never quite understood why it happens to be chocolate. The most fun way to celebrate may be our edible chocolate boxes, which is a really unique way of presenting chocolates. Velour hearts were never something I could wrap my head around. We did them a couple of times and then I had 1/2 a pallet left. We gave away to another chocolatier because I promised myself I’d never use them again. I love flowers for Valentine's, too. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\" alt=\"Charles Chocolates menus and boxes\" width=\"1000\" height=\"669\" class=\"aligncenter size-full wp-image-55573\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps/ms?msid=206585514427314631506.0004d4663eaa402329c0c&msa=0&ll=37.762819,-122.411173&spn=0.000901,0.002068&iwloc=A\">Map\u003c/a>\u003cbr>\n535 Florida St.\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CharlesChoco\">@CharlesChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CharlesChocolatesSF?fref=ts\">Charles Chocolates\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year",
"title": "Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_55344\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\" alt=\"Martin Yan. Photo: Creative Mint\" width=\"400\" class=\"size-full wp-image-55344\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan. Photo: Creative Mint\u003c/figcaption>\u003c/figure>\n\u003cp>Master Chef Martin Yan looked trim and youthful as he presided over a plate of juicy steamed dumplings at his newly opened \u003ca href=\"http://mychinasf.com/\">M.Y. China\u003c/a> restaurant nestled under the dome in San Francisco’s Westfield Shopping Center. M.Y. China is billed as a family friendly restaurant with dim sum, hand pulled noodles, dumplings and other Chinese dishes. During our interview, Yan told us that the menu is an expression of his personal favorites. There is a tidy open kitchen, giant ornamental bell in the bar area, tea service and cocktails for a stylish feel minus any stuffiness. M.Y. China dinner guests can expect to see him both on February 12th and 26th, greeting tables and celebrating the Chinese New Year. \u003c/p>\n\u003cfigure id=\"attachment_55346\" class=\"wp-caption alignright\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600-225x300.jpg\" alt=\"Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Longtime Bay Area resident Yan is a well-known Chinese cooking expert who has hosted his award-winning cooking show \u003ca href=\"http://yancancook.com/\">Yan Can Cook\u003c/a> since the late 1970s. He has broadcast over 3,500 cooking shows worldwide and authored 30 cookbooks. There is also a line of fast-casual restaurants called Yan Can and he has been an Iron Chef America judge. Yan has a Masters in food science from UC Davis and was born in Guangzhou, China to a restaurateur father and a mother who operated a grocery store. At age 13, he apprenticed at a popular Hong Kong restaurant, then studied at the Institute of Cookery in Hong Kong. I interviewed Yan because he has a new TV show about Vietnam coming out and seems to be ever-so-busy with interesting food projects locally and beyond. His comments have been edited for length. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why open a restaurant in a mall?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> The Westfield mall invited us to come here. This is one of the busiest malls in Northern California with over 20 million people passing through. Having a brand new M.Y. China in a mall gives us tremendous exposure: there are guests from around the country and around the world. It’s the same reason why people go to Las Vegas and New York to open a restaurant: branding and prime location. The dome is beautiful. Westfield wanted to have a good operation here and gave us a very lucrative offer for tenant improvement. \u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=FgM4QtU29Tg]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite dishes?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> When people develop a menu, they always do a favorite. This menu is small and has only 53 to 55 items; a typical Chinese menu has 250-400 items. We selected some of my personal favorites and went with what we think are everyone’s favorites for the menu. That means every single ones are my favorites (laughs).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food-150x150.jpg\" alt=\"M.Y. China variety. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55354\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55357\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55356\">\u003c/a>\u003c/div>\n\n\u003cp>Everything we have done is all handmade and beautifully done. The juicy shanghai dumpling are called that because they are juicy and very moist. I love the cut noodles, beef longevity noodle, Kung Pao chicken and Kung Pao crab. There is a spinach seafood dumpling with tangy garlic sauce. \u003c/p>\n\u003cfigure id=\"attachment_55355\" class=\"wp-caption alignright\" style=\"max-width: 214px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600-214x300.jpg\" alt=\"Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\" width=\"214\" height=\"300\" class=\"size-medium wp-image-55355\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\u003c/figcaption>\u003c/figure>\n\u003cp>We want to have a family restaurant and that’s why we serve family style. We want people to have good food and to share and have healthy food. Our food is very light, we use less salt, less oil, and there is no MSG added. We use as much local ingredients as possible. The wild boar is local and we try to support the local farmer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You travel often. Where are we with appreciation for other cuisine in the U.S.?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> There are 54,000 Chinese restaurants in the U.S. and then another 15,000 Asian restaurants. By common sense, there is supply if there is demand. You see more and more sushi. Thirty years ago there was not a lot of sushi places and even 40 years ago the fishermen would not eat their raw fish. It had to be cooked.\u003c/p>\n\u003cp>Americans are becoming more appreciative and adventurous, more accepting and more sophisticated because of TV, cookbooks, and people travel widely. There’s more commerce between the US and China. \u003c/p>\n\u003cp>I think the American palate will continue to expand and grow and be more adventurous. Things they never tried before they now try.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where have you been lately?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I just came back from Manila, Malaysia and Vietnam. I did 26 shows to air later this year, called \u003ca href=\"http://www.youtube.com/watch?v=FyWVw4oEkUY\">Taste of Vietnam\u003c/a>. We went to every city and village in Vietnam. I go to Asia eight times a year. I taste it all and try to experience the local culture and heritage.\u003c/p>\n\u003cfigure id=\"attachment_55349\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan-225x300.jpg\" alt=\"Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55349\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How did you come to meet \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a>?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We get invited to go to different places and events and participate -- as celebrity guests. I’ve been with him in Lake Tahoe, and Reno and we got a chance to do things together. I attended some of his presentations. I like that he’s a straight shooter -- a lot of people can’t do that and he’s had the courage to do it. \u003c/p>\n\u003cp>I’ve done events with \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Jacques Pepin\u003c/a>, Ming Tsai, and Rachael Ray. Recently I was at Hell’s Kitchen with Gordon Ramsey. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat when you are in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"https://plus.google.com/111932666905229623393/about?gl=us&hl=en\">Yuet Lee\u003c/a> and \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> for dim sum. \u003c/p>\n\u003cp>On the Peninsula, I like the \u003ca href=\"http://www.thekitchenmillbrae.com/\">Kitchen\u003c/a> in Millbrae and the \u003ca href=\"http://www.mayflower-seafood.com/HKFL/index.htm\">Hong Kong Flower Lounge\u003c/a>. I know so many people and chefs so I never order off the menu--it's usually a dish recommended or cooked by the chef. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you working on these days?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We have a second M.Y. China set to open in November this year in Santa Rosa. I also have something in the works for Summerland, Las Vegas. With a lot of developers, once they know I want to do a restaurant, they always give us some deal. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>It’s the year of the snake. What is your sign?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’m a snake. We're going to do a special New Year dinner and menu. The New Year is always about sharing, family, and longevity. So we’ll serve a lot of noodles. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any guilty pleasure foods?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’ve maintained the same weight for 26 years, and not gone a pound over. I live a very clean, simple life. I eat a lot of vegetables and seafood. I stay away from junk food. I never touch popcorn or chips -- those tortilla chips with the cheese. If I'm going to a movie, I just eat a simple dinner before. A lot of people love snack foods and I don’t. Snack foods are loaded with salt and preservatives. I studied food science at Davis and think \"Why do that to yourself?\"\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mychinasf.com/\">M.Y. China\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/frk63\">Map\u003c/a>\u003cbr>\n845 Market Street, 4th Floor\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 580-3001\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MYChinaSF\">@MYChinaSF\u003c/a>, \u003ca href=\"https://twitter.com/ChefMartinYan\">@ChefMartinYan\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/mychinasf\">M.Y. China\u003c/a>, \u003ca href=\"https://www.facebook.com/martinyan\">Martin Yan\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Bay Area resident and Master Chef Martin Yan, who has opened a new Chinese restaurant in San Francisco. Yan dishes about his new TV show, the Year of the Snake, and where he likes to eat locally. ",
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"description": "Mary Ladd interviews Bay Area resident and Master Chef Martin Yan, who has opened a new Chinese restaurant in San Francisco. Yan dishes about his new TV show, the Year of the Snake, and where he likes to eat locally. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55344\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\" alt=\"Martin Yan. Photo: Creative Mint\" width=\"400\" class=\"size-full wp-image-55344\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan. Photo: Creative Mint\u003c/figcaption>\u003c/figure>\n\u003cp>Master Chef Martin Yan looked trim and youthful as he presided over a plate of juicy steamed dumplings at his newly opened \u003ca href=\"http://mychinasf.com/\">M.Y. China\u003c/a> restaurant nestled under the dome in San Francisco’s Westfield Shopping Center. M.Y. China is billed as a family friendly restaurant with dim sum, hand pulled noodles, dumplings and other Chinese dishes. During our interview, Yan told us that the menu is an expression of his personal favorites. There is a tidy open kitchen, giant ornamental bell in the bar area, tea service and cocktails for a stylish feel minus any stuffiness. M.Y. China dinner guests can expect to see him both on February 12th and 26th, greeting tables and celebrating the Chinese New Year. \u003c/p>\n\u003cfigure id=\"attachment_55346\" class=\"wp-caption alignright\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600-225x300.jpg\" alt=\"Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Longtime Bay Area resident Yan is a well-known Chinese cooking expert who has hosted his award-winning cooking show \u003ca href=\"http://yancancook.com/\">Yan Can Cook\u003c/a> since the late 1970s. He has broadcast over 3,500 cooking shows worldwide and authored 30 cookbooks. There is also a line of fast-casual restaurants called Yan Can and he has been an Iron Chef America judge. Yan has a Masters in food science from UC Davis and was born in Guangzhou, China to a restaurateur father and a mother who operated a grocery store. At age 13, he apprenticed at a popular Hong Kong restaurant, then studied at the Institute of Cookery in Hong Kong. I interviewed Yan because he has a new TV show about Vietnam coming out and seems to be ever-so-busy with interesting food projects locally and beyond. His comments have been edited for length. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why open a restaurant in a mall?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> The Westfield mall invited us to come here. This is one of the busiest malls in Northern California with over 20 million people passing through. Having a brand new M.Y. China in a mall gives us tremendous exposure: there are guests from around the country and around the world. It’s the same reason why people go to Las Vegas and New York to open a restaurant: branding and prime location. The dome is beautiful. Westfield wanted to have a good operation here and gave us a very lucrative offer for tenant improvement. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/FgM4QtU29Tg'\n title='//www.youtube.com/embed/FgM4QtU29Tg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite dishes?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> When people develop a menu, they always do a favorite. This menu is small and has only 53 to 55 items; a typical Chinese menu has 250-400 items. We selected some of my personal favorites and went with what we think are everyone’s favorites for the menu. That means every single ones are my favorites (laughs).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food-150x150.jpg\" alt=\"M.Y. China variety. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55354\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55357\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55356\">\u003c/a>\u003c/div>\n\n\u003cp>Everything we have done is all handmade and beautifully done. The juicy shanghai dumpling are called that because they are juicy and very moist. I love the cut noodles, beef longevity noodle, Kung Pao chicken and Kung Pao crab. There is a spinach seafood dumpling with tangy garlic sauce. \u003c/p>\n\u003cfigure id=\"attachment_55355\" class=\"wp-caption alignright\" style=\"max-width: 214px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600-214x300.jpg\" alt=\"Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\" width=\"214\" height=\"300\" class=\"size-medium wp-image-55355\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\u003c/figcaption>\u003c/figure>\n\u003cp>We want to have a family restaurant and that’s why we serve family style. We want people to have good food and to share and have healthy food. Our food is very light, we use less salt, less oil, and there is no MSG added. We use as much local ingredients as possible. The wild boar is local and we try to support the local farmer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You travel often. Where are we with appreciation for other cuisine in the U.S.?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> There are 54,000 Chinese restaurants in the U.S. and then another 15,000 Asian restaurants. By common sense, there is supply if there is demand. You see more and more sushi. Thirty years ago there was not a lot of sushi places and even 40 years ago the fishermen would not eat their raw fish. It had to be cooked.\u003c/p>\n\u003cp>Americans are becoming more appreciative and adventurous, more accepting and more sophisticated because of TV, cookbooks, and people travel widely. There’s more commerce between the US and China. \u003c/p>\n\u003cp>I think the American palate will continue to expand and grow and be more adventurous. Things they never tried before they now try.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where have you been lately?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I just came back from Manila, Malaysia and Vietnam. I did 26 shows to air later this year, called \u003ca href=\"http://www.youtube.com/watch?v=FyWVw4oEkUY\">Taste of Vietnam\u003c/a>. We went to every city and village in Vietnam. I go to Asia eight times a year. I taste it all and try to experience the local culture and heritage.\u003c/p>\n\u003cfigure id=\"attachment_55349\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan-225x300.jpg\" alt=\"Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55349\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How did you come to meet \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a>?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We get invited to go to different places and events and participate -- as celebrity guests. I’ve been with him in Lake Tahoe, and Reno and we got a chance to do things together. I attended some of his presentations. I like that he’s a straight shooter -- a lot of people can’t do that and he’s had the courage to do it. \u003c/p>\n\u003cp>I’ve done events with \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Jacques Pepin\u003c/a>, Ming Tsai, and Rachael Ray. Recently I was at Hell’s Kitchen with Gordon Ramsey. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat when you are in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"https://plus.google.com/111932666905229623393/about?gl=us&hl=en\">Yuet Lee\u003c/a> and \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> for dim sum. \u003c/p>\n\u003cp>On the Peninsula, I like the \u003ca href=\"http://www.thekitchenmillbrae.com/\">Kitchen\u003c/a> in Millbrae and the \u003ca href=\"http://www.mayflower-seafood.com/HKFL/index.htm\">Hong Kong Flower Lounge\u003c/a>. I know so many people and chefs so I never order off the menu--it's usually a dish recommended or cooked by the chef. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you working on these days?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We have a second M.Y. China set to open in November this year in Santa Rosa. I also have something in the works for Summerland, Las Vegas. With a lot of developers, once they know I want to do a restaurant, they always give us some deal. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>It’s the year of the snake. What is your sign?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’m a snake. We're going to do a special New Year dinner and menu. The New Year is always about sharing, family, and longevity. So we’ll serve a lot of noodles. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any guilty pleasure foods?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’ve maintained the same weight for 26 years, and not gone a pound over. I live a very clean, simple life. I eat a lot of vegetables and seafood. I stay away from junk food. I never touch popcorn or chips -- those tortilla chips with the cheese. If I'm going to a movie, I just eat a simple dinner before. A lot of people love snack foods and I don’t. Snack foods are loaded with salt and preservatives. I studied food science at Davis and think \"Why do that to yourself?\"\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mychinasf.com/\">M.Y. China\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/frk63\">Map\u003c/a>\u003cbr>\n845 Market Street, 4th Floor\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 580-3001\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MYChinaSF\">@MYChinaSF\u003c/a>, \u003ca href=\"https://twitter.com/ChefMartinYan\">@ChefMartinYan\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/mychinasf\">M.Y. China\u003c/a>, \u003ca href=\"https://www.facebook.com/martinyan\">Martin Yan\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_55298\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/haggisaddresstoned.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/haggisaddresstoned.jpg\" alt=\"Before serving the haggis at a Burns Supper, it's tradition to address it by reciting Robert Burns' "Address to a Haggis" which begins "Fair fa' your honest, sonsie face, Great chieftain o' the pudding-race!" Photo: sneeu via Flickr\" width=\"889\" height=\"500\" class=\"size-full wp-image-55298\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Before serving the haggis at a Burns Supper, it's tradition to address it by reciting Robert Burns' \"Address to a Haggis\" which begins \"Fair fa' your honest, sonsie face, Great chieftain o' the pudding-race!\" Photo: sneeu via Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/25/170258929/haul-out-the-haggis-its-time-to-celebrate-burns-night\">The Salt at NPR Food\u003c/a> (1/25/13)\u003c/p>\n\u003cp>Don't fear the haggis. Just think of it as a big, round sausage. That's what it is anyway.\u003c/p>\n\u003cp>Haggis is Scotland's national dish and every year on (or near) Jan. 25, it plays the starring role in \u003ca href=\"http://www.bbc.co.uk/arts/robertburns/burns_night_running_order.shtml\">Burns Suppers\u003c/a> held around the world in celebration of the Scottish poet Robert Burns on his birthday.\u003c/p>\n\u003cp>Technically, it's the heart, liver and lungs of a sheep mixed with suet, oatmeal and seasoning and \u003ca href=\"http://eatscotland.visitscotland.com/food-drink/scottish-food/cooking-a-haggis/\">boiled in a bag\u003c/a>. Yes, said bag was traditionally the sheep's stomach, but modern haggises are frequently prepared in sausage casing. It's much tastier than you might think. As one Scottish friend puts it, haggis is \"a dish that makes the worst-sounding combination of meat taste fantastic.\"\u003c/p>\n\u003cp>It's central to the Burns Supper, paraded into the room on a silver platter and accompanied by bagpipes. Before cutting and serving haggis, a designated guest first \u003ca href=\"http://www.bbc.co.uk/arts/robertburns/works/address_to_a_haggis/\">addresses it\u003c/a>, reciting Burns' poem of appreciation for the \"Great chieftain o' the pudding-race.\" In a mock heroic style, the verse describes the haggis as worthy of grace and a glorious sight, tasting better than a French ragout or fricassee, and that \"if ye wish her gratfu' prayer, Gie her a Haggis!\"\u003c/p>\n\u003cfigure id=\"attachment_55299\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/haggisserved.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/haggisserved-300x224.jpg\" alt=\"Haggis is traditionally served with mashed neeps and tatties, or turnips and potatoes. Photo: Bernt Rostad via Flickr\" width=\"300\" height=\"224\" class=\"size-medium wp-image-55299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haggis is traditionally served with mashed neeps and tatties, or turnips and potatoes. Photo: Bernt Rostad via Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>With his \"Address to a Haggis,\" Burns elevated the worth of a peasant food. \"Haggis was really a meal of the working man – the people who didn't have much – because when a sheep was killed, they would cut it up and use everything,\" says \u003ca href=\"http://www.rbana.com/\">Tony Grogan\u003c/a>, president of the Robert Burns Association of North America and a Scottish ex-pat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For the first recorded Burns Supper, which occurred on July 21, 1801, the fifth anniversary of the poet's death, nine of his friends gathered to eat and toast the poet. The meal featured haggis as well as sheep's head, now out of style. Celebrations were held twice a year on both his birth and death date from then until 1809, when admirers eventually settled on his January birthday.\u003c/p>\n\u003cp>Modern-day Burns Supper menus stick to tradition, and regularly consist of other funny-sounding Scottish favorites like \u003ca href=\"http://www.bbc.co.uk/food/recipes/cockaleekie_9506\">cock-a-leekie soup\u003c/a>, made of chicken and leeks, for a starter, and \u003ca href=\"http://www.bbc.co.uk/food/recipes/clootiepudding_9528\">clootie dumpling\u003c/a> — a pastry with dried fruits. And you can't have the haggis without the neeps and tatties (turnips and potatoes) alongside. Then if you're lucky, there's \u003ca href=\"http://www.bbc.co.uk/food/recipes/cranachan_66101\">cranachan\u003c/a> made with oats, cream, Scotch whisky and raspberries for dessert.\u003c/p>\n\u003cp>Speeches, recitations and music follow or are interspersed between the meal's course, remaining fairly true to the script of the first supper. One speaker describes and expounds on a particular aspect of Burns' life, concluding with a toast \"to the Immortal Memory of Robert Burns.\" Familiar poems such as \"My Luve is like a Red Red Rose,\" \"A Man's A Man for A' That\" and \"To a Mouse\" are commonly recited.\u003c/p>\n\u003cp>At the original suppers, the Toast to the Lassies was a thank you to the woman who cooked the supper and an acknowledgement of Burns' love of the ladies. Later, it evolved into a rather snarky reflection on the differences between men and women, personalized, of course, to present company, much like a wedding toast.\u003c/p>\n\u003cp>But don't worry, ladies – in the modern era we get a Reply to the Toast to the Lassies. (Here's a particularly \u003ca href=\"http://www.robertburns.org/toast.html\">sassy one\u003c/a>, and YouTube has \u003ca href=\"https://www.google.com/search?q=best+Reply+to+the+Toast+to+the+Lassies&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a#q=best+Reply+to+the+Toast+to+the+Lassies&hl=en&client=firefox-a&hs=Yb9&tbo=d&rls=org.mozilla:en-US:official&source=lnms&tbm=vid&sa=X&ei=M8gCUdKvLsa10AHf14DADA&ved=0CA0Q_AUoAA&bav=on.2,or.r_gc.r_pw.r_qf.&bvm=bv.41524429,d.dmQ&fp=714e24354fd1f1a8&biw=1124&bih=473\">dozens\u003c/a> of examples of the variety of ways in which they can be delivered.)\u003c/p>\n\u003cp>And at the end of it all, guest join hands and sing \"Auld Lang Syne,\" which Burns collected, edited and published.\u003c/p>\n\u003cp>So how did this humble country poet come to symbolize Scottish national pride?\u003c/p>\n\u003cp>\"Burns died at a time of profound economic, social and political change, when writers perceived that Scottish identity was being lost,\" writes \u003ca href=\"http://www.st-andrews.ac.uk/history/staff/rabhouston.html\">Rab Houston\u003c/a>, professor of modern history at St Andrews University in Scotland. \"Romantic and anti-modernist, they found in him a symbol of an allegedly uncorrupted Scotland.\"\u003c/p>\n\u003cp>By celebrating the symbols most associated with Burns, his suppers have helped to shape Scottish identity over the last 200 years.\u003c/p>\n\u003cp>They've also been embraced by other cultures. They're particularly \u003ca href=\"http://www.scotland.org/features/bards-day-brings-scottish-and-russian-artists-into-collaboration\">popular with Russians\u003c/a> and have been cross-bred with the Chinese New Year in Vancouver to create \u003ca href=\"http://www.insidevancouver.ca/tag/gung-haggis-fat-choy-robbie-burns/\">Gung Haggis Fat Choy\u003c/a>.\u003c/p>\n\u003cp>An estimated 12,000 to 15,000 Burns Suppers are held worldwide each year. There is no compiled list of them, since anyone can organize one. Scottish heritage societies and Burns clubs usually hold formal Suppers, but your local Scottish or Irish pub probably holds them, too.\u003c/p>\n\u003cp>Why so much adoration for one guy? Grogan simply says, \"He spoke to the common man. He just hit the right note.\" \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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55298\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/haggisaddresstoned.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/haggisaddresstoned.jpg\" alt=\"Before serving the haggis at a Burns Supper, it's tradition to address it by reciting Robert Burns' "Address to a Haggis" which begins "Fair fa' your honest, sonsie face, Great chieftain o' the pudding-race!" Photo: sneeu via Flickr\" width=\"889\" height=\"500\" class=\"size-full wp-image-55298\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Before serving the haggis at a Burns Supper, it's tradition to address it by reciting Robert Burns' \"Address to a Haggis\" which begins \"Fair fa' your honest, sonsie face, Great chieftain o' the pudding-race!\" Photo: sneeu via Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/25/170258929/haul-out-the-haggis-its-time-to-celebrate-burns-night\">The Salt at NPR Food\u003c/a> (1/25/13)\u003c/p>\n\u003cp>Don't fear the haggis. Just think of it as a big, round sausage. That's what it is anyway.\u003c/p>\n\u003cp>Haggis is Scotland's national dish and every year on (or near) Jan. 25, it plays the starring role in \u003ca href=\"http://www.bbc.co.uk/arts/robertburns/burns_night_running_order.shtml\">Burns Suppers\u003c/a> held around the world in celebration of the Scottish poet Robert Burns on his birthday.\u003c/p>\n\u003cp>Technically, it's the heart, liver and lungs of a sheep mixed with suet, oatmeal and seasoning and \u003ca href=\"http://eatscotland.visitscotland.com/food-drink/scottish-food/cooking-a-haggis/\">boiled in a bag\u003c/a>. Yes, said bag was traditionally the sheep's stomach, but modern haggises are frequently prepared in sausage casing. It's much tastier than you might think. As one Scottish friend puts it, haggis is \"a dish that makes the worst-sounding combination of meat taste fantastic.\"\u003c/p>\n\u003cp>It's central to the Burns Supper, paraded into the room on a silver platter and accompanied by bagpipes. Before cutting and serving haggis, a designated guest first \u003ca href=\"http://www.bbc.co.uk/arts/robertburns/works/address_to_a_haggis/\">addresses it\u003c/a>, reciting Burns' poem of appreciation for the \"Great chieftain o' the pudding-race.\" In a mock heroic style, the verse describes the haggis as worthy of grace and a glorious sight, tasting better than a French ragout or fricassee, and that \"if ye wish her gratfu' prayer, Gie her a Haggis!\"\u003c/p>\n\u003cfigure id=\"attachment_55299\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/haggisserved.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/haggisserved-300x224.jpg\" alt=\"Haggis is traditionally served with mashed neeps and tatties, or turnips and potatoes. Photo: Bernt Rostad via Flickr\" width=\"300\" height=\"224\" class=\"size-medium wp-image-55299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haggis is traditionally served with mashed neeps and tatties, or turnips and potatoes. Photo: Bernt Rostad via Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>With his \"Address to a Haggis,\" Burns elevated the worth of a peasant food. \"Haggis was really a meal of the working man – the people who didn't have much – because when a sheep was killed, they would cut it up and use everything,\" says \u003ca href=\"http://www.rbana.com/\">Tony Grogan\u003c/a>, president of the Robert Burns Association of North America and a Scottish ex-pat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For the first recorded Burns Supper, which occurred on July 21, 1801, the fifth anniversary of the poet's death, nine of his friends gathered to eat and toast the poet. The meal featured haggis as well as sheep's head, now out of style. Celebrations were held twice a year on both his birth and death date from then until 1809, when admirers eventually settled on his January birthday.\u003c/p>\n\u003cp>Modern-day Burns Supper menus stick to tradition, and regularly consist of other funny-sounding Scottish favorites like \u003ca href=\"http://www.bbc.co.uk/food/recipes/cockaleekie_9506\">cock-a-leekie soup\u003c/a>, made of chicken and leeks, for a starter, and \u003ca href=\"http://www.bbc.co.uk/food/recipes/clootiepudding_9528\">clootie dumpling\u003c/a> — a pastry with dried fruits. And you can't have the haggis without the neeps and tatties (turnips and potatoes) alongside. Then if you're lucky, there's \u003ca href=\"http://www.bbc.co.uk/food/recipes/cranachan_66101\">cranachan\u003c/a> made with oats, cream, Scotch whisky and raspberries for dessert.\u003c/p>\n\u003cp>Speeches, recitations and music follow or are interspersed between the meal's course, remaining fairly true to the script of the first supper. One speaker describes and expounds on a particular aspect of Burns' life, concluding with a toast \"to the Immortal Memory of Robert Burns.\" Familiar poems such as \"My Luve is like a Red Red Rose,\" \"A Man's A Man for A' That\" and \"To a Mouse\" are commonly recited.\u003c/p>\n\u003cp>At the original suppers, the Toast to the Lassies was a thank you to the woman who cooked the supper and an acknowledgement of Burns' love of the ladies. Later, it evolved into a rather snarky reflection on the differences between men and women, personalized, of course, to present company, much like a wedding toast.\u003c/p>\n\u003cp>But don't worry, ladies – in the modern era we get a Reply to the Toast to the Lassies. (Here's a particularly \u003ca href=\"http://www.robertburns.org/toast.html\">sassy one\u003c/a>, and YouTube has \u003ca href=\"https://www.google.com/search?q=best+Reply+to+the+Toast+to+the+Lassies&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a#q=best+Reply+to+the+Toast+to+the+Lassies&hl=en&client=firefox-a&hs=Yb9&tbo=d&rls=org.mozilla:en-US:official&source=lnms&tbm=vid&sa=X&ei=M8gCUdKvLsa10AHf14DADA&ved=0CA0Q_AUoAA&bav=on.2,or.r_gc.r_pw.r_qf.&bvm=bv.41524429,d.dmQ&fp=714e24354fd1f1a8&biw=1124&bih=473\">dozens\u003c/a> of examples of the variety of ways in which they can be delivered.)\u003c/p>\n\u003cp>And at the end of it all, guest join hands and sing \"Auld Lang Syne,\" which Burns collected, edited and published.\u003c/p>\n\u003cp>So how did this humble country poet come to symbolize Scottish national pride?\u003c/p>\n\u003cp>\"Burns died at a time of profound economic, social and political change, when writers perceived that Scottish identity was being lost,\" writes \u003ca href=\"http://www.st-andrews.ac.uk/history/staff/rabhouston.html\">Rab Houston\u003c/a>, professor of modern history at St Andrews University in Scotland. \"Romantic and anti-modernist, they found in him a symbol of an allegedly uncorrupted Scotland.\"\u003c/p>\n\u003cp>By celebrating the symbols most associated with Burns, his suppers have helped to shape Scottish identity over the last 200 years.\u003c/p>\n\u003cp>They've also been embraced by other cultures. They're particularly \u003ca href=\"http://www.scotland.org/features/bards-day-brings-scottish-and-russian-artists-into-collaboration\">popular with Russians\u003c/a> and have been cross-bred with the Chinese New Year in Vancouver to create \u003ca href=\"http://www.insidevancouver.ca/tag/gung-haggis-fat-choy-robbie-burns/\">Gung Haggis Fat Choy\u003c/a>.\u003c/p>\n\u003cp>An estimated 12,000 to 15,000 Burns Suppers are held worldwide each year. There is no compiled list of them, since anyone can organize one. Scottish heritage societies and Burns clubs usually hold formal Suppers, but your local Scottish or Irish pub probably holds them, too.\u003c/p>\n\u003cp>Why so much adoration for one guy? Grogan simply says, \"He spoke to the common man. He just hit the right note.\" \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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"content": "\u003cp>[aside postID='bayareabites_48283,bayareabites_55777' label='Alternate Margarita Recipes']\u003cbr>\nOne of the best parts about traveling is the exposure to new and exciting things. And it doesn't always require busting out your passport. \u003c/p>\n\u003cp>This little gem comes from one of my many trips to Texas. Austin, Texas to be specific. I am a \u003ca href=\"http://sxsw.com/\">SXSW\u003c/a> regular, you see, and this little puppy has kicked off many a tequila-filled night while there. I hope you enjoy it as much as I do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9586.jpg\">\u003cimg class=\"alignnone size-full wp-image-55246\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9586.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 cups of ice, more depending on desired thickness\u003c/li>\n\u003cli>1 cup tequila\u003c/li>\n\u003cli>1/2 cup Grand Marnier\u003c/li>\n\u003cli>5 limes\u003c/li>\n\u003cli>1 orange\u003c/li>\n\u003cli>1 cup simple syrup\u003c/li>\n\u003cli>4 bottles of Corona beer, ice cold\u003c/li>\n\u003cli>1/3 cup coarse salt\u003c/li>\n\u003cli>More limes for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Place limes and the orange--which should be at room temperature--on the counter and roll them with your hand, back and forth, while applying pressure. Be careful, you don't want to break them open, do it semi-gently. They'll feel like a semi-filled water balloon when ready. This way the citrus will yield more liquid when you juice them.\u003c/p>\n\u003cp>2. Juice the limes and the orange in a large measuring cup, then add in the tequila, Grand Marnier, and simple syrup. Mix together.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9548.jpg\">\u003cimg class=\"alignnone size-full wp-image-55243\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9548.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>3. Pour the salt into a shallow bowl. Using one of the juiced limes, swipe the outer rim of one of your glasses. Swivel the glass upside down in the salt until the rim is covered. Repeat for each glass.\u003c/p>\n\u003cp>4. Add a heaping cup of ice to the blender and just enough of the margarita mixture so that the ice is not covered. Blend, adding more ice or margarita mix until the desired thickness is achieved.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9553.jpg\">\u003cimg class=\"alignnone size-full wp-image-55244\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9553.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>5. Pour the frozen margarita into a salt-rimmed glass, pop open a Corona, and place it upside down in the glass, submerging it into the margarita. Repeat for each glass.\u003c/p>\n\u003cp>Now get that party started and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9575.jpg\">\u003cimg class=\"alignnone size-full wp-image-55245\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9575.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"667\" height=\"1000\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "One of the best parts about traveling is the exposure to new and exciting things. And it doesn't always require busting out your passport. This little gem comes from one of my many trips to Texas. Austin, Texas to be specific. I am a SXSW regular, you see, and this little puppy has kicked off many a tequila-filled night while there. I hope you enjoy it as much as I do. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nOne of the best parts about traveling is the exposure to new and exciting things. And it doesn't always require busting out your passport. \u003c/p>\n\u003cp>This little gem comes from one of my many trips to Texas. Austin, Texas to be specific. I am a \u003ca href=\"http://sxsw.com/\">SXSW\u003c/a> regular, you see, and this little puppy has kicked off many a tequila-filled night while there. I hope you enjoy it as much as I do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9586.jpg\">\u003cimg class=\"alignnone size-full wp-image-55246\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9586.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 cups of ice, more depending on desired thickness\u003c/li>\n\u003cli>1 cup tequila\u003c/li>\n\u003cli>1/2 cup Grand Marnier\u003c/li>\n\u003cli>5 limes\u003c/li>\n\u003cli>1 orange\u003c/li>\n\u003cli>1 cup simple syrup\u003c/li>\n\u003cli>4 bottles of Corona beer, ice cold\u003c/li>\n\u003cli>1/3 cup coarse salt\u003c/li>\n\u003cli>More limes for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Place limes and the orange--which should be at room temperature--on the counter and roll them with your hand, back and forth, while applying pressure. Be careful, you don't want to break them open, do it semi-gently. They'll feel like a semi-filled water balloon when ready. This way the citrus will yield more liquid when you juice them.\u003c/p>\n\u003cp>2. Juice the limes and the orange in a large measuring cup, then add in the tequila, Grand Marnier, and simple syrup. Mix together.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9548.jpg\">\u003cimg class=\"alignnone size-full wp-image-55243\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9548.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>3. Pour the salt into a shallow bowl. Using one of the juiced limes, swipe the outer rim of one of your glasses. Swivel the glass upside down in the salt until the rim is covered. Repeat for each glass.\u003c/p>\n\u003cp>4. Add a heaping cup of ice to the blender and just enough of the margarita mixture so that the ice is not covered. Blend, adding more ice or margarita mix until the desired thickness is achieved.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9553.jpg\">\u003cimg class=\"alignnone size-full wp-image-55244\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9553.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>5. Pour the frozen margarita into a salt-rimmed glass, pop open a Corona, and place it upside down in the glass, submerging it into the margarita. Repeat for each glass.\u003c/p>\n\u003cp>Now get that party started and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9575.jpg\">\u003cimg class=\"alignnone size-full wp-image-55245\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9575.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"667\" height=\"1000\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>The \u003ca href=\"http://www.nfl.com/superbowl/47\">Super Bowl\u003c/a> will be here in just over a week ( go \u003ca href=\"http://www.49ers.com/\">Niners\u003c/a>!) and you're probably looking for some fun new appetizer to wow the crowd with, right? Well, look no further! The great thing about these risotto balls (called arancini) is that they not only make a great starter, but you can put them on a salad or have them as a side. Super versatile!\u003c/p>\n\u003cp>And the fact that they are made with beer and cheese doesn't hurt either.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9515.jpg\">\u003cimg class=\"alignnone size-full wp-image-55059\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9515.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Beer and Gouda Fried Risotto Balls (Arancini)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Scant 1 1/4 cup arborio rice\u003c/li>\n\u003cli>3 cups beer, Scotch Ale style\u003c/li>\n\u003cli>1 1/2 cup vegetable broth\u003c/li>\n\u003cli>1 cup Parmesan cheese, shredded\u003c/li>\n\u003cli>1/4 cup sweet onion, minced\u003c/li>\n\u003cli>3 garlic cloves, minced\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>2 teaspoons of salt\u003c/li>\n\u003cli>12 1/4-inch cubes of Gouda cheese\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>1/3 cup of flour\u003c/li>\n\u003cli>1/2 cup bread crumbs\u003c/li>\n\u003cli>Vegetable oil\u003c/li>\n\u003cli>Marinara sauce for dipping\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. In a very large pan, heat the olive oil over a medium-low heat until the oil's surface shimmers.\u003c/p>\n\u003cp>2. Add the garlic and onion. Cook until they are just aromatic, about a minute or two.\u003c/p>\n\u003cp>3. Add in the rice and mix it well so that it is lightly covered in oil. Warm the rice for a couple of minutes. Do not allow it to brown.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9397.jpg\">\u003cimg class=\"alignnone size-full wp-image-55066\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9397.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>4. Add the vegetable broth to the rice and about 1/2 cup of the beer, and bring it to a boil.\u003c/p>\n\u003cp>5. Add in the salt, reduce to a low simmer, cooking the liquid down.\u003c/p>\n\u003cp>6. When the liquid has almost cooked down, add in another 1/2 cup or so of beer. Repeating until all of the liquid is used up and the rice is fully cooked.\u003c/p>\n\u003cp>7. Fold in the Parmesan cheese.\u003c/p>\n\u003cp>8. Let the risotto cool then place it in the refrigerator for at least an hour.\u003c/p>\n\u003cp>9. In one mixing bowl, beat the two eggs and whisk in the flour. In a separate bowl, add the bread crumbs. Also line a baking sheet with parchment paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9444.jpg\">\u003cimg class=\"alignnone size-full wp-image-55064\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9444.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"778\">\u003c/a>\u003c/p>\n\u003cp>10. Remove the risotto from the fridge and let's make some balls! Place a small spoonful in the palm of your hand and using your finger, make an indentation. Place a cube of Gouda cheese in the pocket and roll the risotto into a ball, adding more if needed. You want to make sure the Gouda is completely surrounded by risotto. Then place it on the parchment paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9408.jpg\">\u003cimg class=\"alignnone size-full wp-image-55065\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9408.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>11. After all twelve are made, put the baking sheet in the fridge and let it chill for about an hour.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9466.jpg\">\u003cimg class=\"alignnone size-full wp-image-55062\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9466.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9460.jpg\">\u003cimg class=\"alignnone size-full wp-image-55063\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9460.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>12. Remove the tray from the fridge and then one at a time, dip the balls in the egg and flour mixture, removing any excess. Then roll them in the bread crumbs, placing them back on the parchment paper and placing it back in the fridge when done.\u003c/p>\n\u003cp>13. Bring vegetable oil to 375 degrees F and carefully fry the balls until golden brown, placing them on a drying rack when done.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9500.jpg\">\u003cimg class=\"alignnone size-full wp-image-55060\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9500.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Serve with marinara sauce and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9470.jpg\">\u003cimg class=\"alignnone size-full wp-image-55061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9470.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"667\" height=\"1000\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "The Super Bowl will be here in just over a week and you are probably looking for some fun appetizer to wow the crowd with. Well, look no further! The great thing about these risotto balls (called arancini) is that they not only make a great starter but you can put them on a salad or have them as a side. Super versatile! And the fact that they are made with beer and cheese doesn't hurt either. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The \u003ca href=\"http://www.nfl.com/superbowl/47\">Super Bowl\u003c/a> will be here in just over a week ( go \u003ca href=\"http://www.49ers.com/\">Niners\u003c/a>!) and you're probably looking for some fun new appetizer to wow the crowd with, right? Well, look no further! The great thing about these risotto balls (called arancini) is that they not only make a great starter, but you can put them on a salad or have them as a side. Super versatile!\u003c/p>\n\u003cp>And the fact that they are made with beer and cheese doesn't hurt either.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9515.jpg\">\u003cimg class=\"alignnone size-full wp-image-55059\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9515.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Beer and Gouda Fried Risotto Balls (Arancini)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Scant 1 1/4 cup arborio rice\u003c/li>\n\u003cli>3 cups beer, Scotch Ale style\u003c/li>\n\u003cli>1 1/2 cup vegetable broth\u003c/li>\n\u003cli>1 cup Parmesan cheese, shredded\u003c/li>\n\u003cli>1/4 cup sweet onion, minced\u003c/li>\n\u003cli>3 garlic cloves, minced\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>2 teaspoons of salt\u003c/li>\n\u003cli>12 1/4-inch cubes of Gouda cheese\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>1/3 cup of flour\u003c/li>\n\u003cli>1/2 cup bread crumbs\u003c/li>\n\u003cli>Vegetable oil\u003c/li>\n\u003cli>Marinara sauce for dipping\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. In a very large pan, heat the olive oil over a medium-low heat until the oil's surface shimmers.\u003c/p>\n\u003cp>2. Add the garlic and onion. Cook until they are just aromatic, about a minute or two.\u003c/p>\n\u003cp>3. Add in the rice and mix it well so that it is lightly covered in oil. Warm the rice for a couple of minutes. Do not allow it to brown.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9397.jpg\">\u003cimg class=\"alignnone size-full wp-image-55066\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9397.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>4. Add the vegetable broth to the rice and about 1/2 cup of the beer, and bring it to a boil.\u003c/p>\n\u003cp>5. Add in the salt, reduce to a low simmer, cooking the liquid down.\u003c/p>\n\u003cp>6. When the liquid has almost cooked down, add in another 1/2 cup or so of beer. Repeating until all of the liquid is used up and the rice is fully cooked.\u003c/p>\n\u003cp>7. Fold in the Parmesan cheese.\u003c/p>\n\u003cp>8. Let the risotto cool then place it in the refrigerator for at least an hour.\u003c/p>\n\u003cp>9. In one mixing bowl, beat the two eggs and whisk in the flour. In a separate bowl, add the bread crumbs. Also line a baking sheet with parchment paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9444.jpg\">\u003cimg class=\"alignnone size-full wp-image-55064\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9444.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"778\">\u003c/a>\u003c/p>\n\u003cp>10. Remove the risotto from the fridge and let's make some balls! Place a small spoonful in the palm of your hand and using your finger, make an indentation. Place a cube of Gouda cheese in the pocket and roll the risotto into a ball, adding more if needed. You want to make sure the Gouda is completely surrounded by risotto. Then place it on the parchment paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9408.jpg\">\u003cimg class=\"alignnone size-full wp-image-55065\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9408.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>11. After all twelve are made, put the baking sheet in the fridge and let it chill for about an hour.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9466.jpg\">\u003cimg class=\"alignnone size-full wp-image-55062\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9466.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9460.jpg\">\u003cimg class=\"alignnone size-full wp-image-55063\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9460.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>12. Remove the tray from the fridge and then one at a time, dip the balls in the egg and flour mixture, removing any excess. Then roll them in the bread crumbs, placing them back on the parchment paper and placing it back in the fridge when done.\u003c/p>\n\u003cp>13. Bring vegetable oil to 375 degrees F and carefully fry the balls until golden brown, placing them on a drying rack when done.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9500.jpg\">\u003cimg class=\"alignnone size-full wp-image-55060\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9500.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Serve with marinara sauce and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9470.jpg\">\u003cimg class=\"alignnone size-full wp-image-55061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9470.jpg\" alt=\"Beer and Gouda Risotto Balls\" width=\"667\" height=\"1000\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Slight Twist On The Sunday Roast",
"title": "A Slight Twist On The Sunday Roast",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Post and Recipes by Deena Prichep, \u003ca href=\"http://www.npr.org/2013/01/22/169999343/a-slight-twist-on-the-sunday-roast\">Kitchen Window\u003c/a>, NPR Food (1/23/13)\u003c/p>\n\u003cfigure id=\"attachment_55109\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastmainwholefish-e1358993340263.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastmainwholefish-e1358993340263.jpg\" alt='This version of the \"Sunday roast\" features salmon with salsa verde. Photo: Deena Prichep for NPR' width=\"560\" height=\"315\" class=\"size-full wp-image-55109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This version of the \"Sunday roast\" features salmon with salsa verde. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Get recipes for \u003ca href=\"#salsa\">Salsa Verde\u003c/a>, \u003ca href=\"#salmon\">Roasted Whole Salmon\u003c/a>, \u003ca href=\"#vegetables\">Roasted Root Vegetables\u003c/a> and \u003ca href=\"#pudding\">Vanilla Pudding With Roasted Fruit\u003c/a>.\u003c/p>\n\u003cp>There are certain foods that are almost as fun to say as they are to eat. This is especially true when it comes to British cuisine. There are the easy jokes about bangers and mash (sausages and mashed potatoes), bubble and squeak (fried patties of cabbage, potatoes and any other random leftovers) and stargazy pie (savory pastry with whole sardines horrifyingly poking their heads out the top crust). While it doesn't have quite the same Anglotastic drama, my favorite entry in the genre is the simple Sunday roast.\u003c/p>\n\u003cp>This end-of-the-weekend meal was once common throughout the British world. After church, families would gather for a late-afternoon spread of simple abundance. The exact format varies week to week, but the basic template is the same: a meal centered around a slow-cooked cut of meat, usually beef or lamb. Potatoes are roasted in the oven as well, boiled first to ensure that they're crisp on the outside and deliciously fluffy on the inside. Sometimes a Yorkshire pudding (a sort of savory popover), and then everything served with lashings of brown gravy (or, if you're fancy, a bit of brown mustard). \u003c/p>\n\u003cblockquote>\u003cp>But there's something about the grandeur of the term \"Sunday roast\" that just lets you know it's more than a meal — it's an occasion.\u003c/p>\u003c/blockquote>\n\u003cp>As with most rituals, the meal itself is sort of by-the-by. Sunday roast is about more than just a roast. It's about time. The time to make a feast-worthy, table-groaning, slow-cooked meal. The time to sit with your family on your day off, to spend hours talking and eating and playing a game of cards, enjoying the last of your down time before the workweek ahead. No wonder it's a tradition that so many Brits remember with fondness.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I am all for adopting the Sunday roast, but with a few tweaks. While the practice is clearly about more than just food, you still want that food to be good. I don't begrudge those who want to sit down with their meat and potatoes. But for my contemporary West Coast sensibilities (and desire to avoid gravy for several months after Thanksgiving), I give it a bit of a twist.\u003c/p>\n\u003cp>First off, I swap out the roast beef for a roast salmon. Even when fillets are expensive, the whole fish can be surprisingly cheap. And it roasts up nicely in the oven, staying moist and separating easily from the bones. Stuffed with herbs and topped with lemon slices, the presentation is beautifully dramatic. And, also befitting a Sunday roast, it's ample enough to yield leftovers for Monday's dinner (it'll be fish tacos rather than mutton sandwiches, but the idea is the same).\u003c/p>\n\u003cp>I love roast potatoes, but why stop there? For the sake of variety (and health), I'll pull together an assortment of root vegetables — potatoes, parsnips, carrots, turnips — depending upon what looks good at the market. Instead of brown gravy, I make up an Italian-style salsa verde, a pestolike sauce of fresh herbs that brightens up the slow-roasted meal.\u003c/p>\n\u003cp>And a British meal isn't proper without a pudding. True, they use the term for any dessert, but why not go with an actual pudding? Start with a simple vanilla version in advance, then take advantage of the hot oven to cook up some fruit for a warm, sweet topping.\u003c/p>\n\u003cp>This updated, West Coast Sunday roast might not be recognizable to anyone from the British Empire. But it's a great way to turn a lazy weekend into an occasion, to gather family or friends for good food and good times. It may just become your new favorite phrase.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"salsa\">\u003c/a>Recipe: Salsa Verde\u003c/h3>\n\u003cp>\u003cem>This punchy salsa is delicious on many things — roasted salmon, roasted vegetables, creamy soups, rice pilafs, etc. There are many variations, but my favorite is a simple one, with several types of fresh herbs (you can vary them depending on what's available) and lemon juice instead of vinegar to further brighten things up. You want to process it (or, if you're going old school, pound it with a mortar and pestle) until it's just a rough puree — a bit of texture is nice, so you can get little jolts of the different elements.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55111\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalsa-e1358993661589.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalsa-e1358993661589.jpg\" alt=\"Salsa Verde. Photo: Deena Prichep for NPR\" width=\"560\" height=\"372\" class=\"size-full wp-image-55111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salsa Verde. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 cup\u003c/em>\u003c/p>\n\u003cp>1 large or 2 small cloves garlic, pressed\u003c/p>\n\u003cp>1 anchovy (optional)\u003c/p>\n\u003cp>1 handful capers or pitted green olives (if the latter, coarsely chop them)\u003c/p>\n\u003cp>1 large bunch parsley, washed and coarsely chopped\u003c/p>\n\u003cp>1 handful fresh mint, washed and coarsely chopped\u003c/p>\n\u003cp>1 handful celery leaves, washed and coarsely chopped (optional)\u003c/p>\n\u003cp>Juice of 1/2 to 1 lemon\u003c/p>\n\u003cp>1/3 to 1/2 cup olive oil\u003c/p>\n\u003cp>Salt and cracked pepper to taste\u003c/p>\n\u003cp>Place the garlic, anchovy (if using), capers or olives and fresh herbs in a blender. Add half the lemon juice and smaller amount of olive oil, and pulse a few times, scraping down as needed. It may take a few bursts to get everything going. Add more oil and lemon juice as needed to create a well-balanced, pourable but still herb-heavy sauce (while leaving some texture), and season to taste with salt and pepper. Serve with salmon and vegetables. Can be made a day or two in advance.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"salmon\">\u003c/a>Recipe: Roasted Whole Salmon\u003c/h3>\n\u003cp>\u003cem>As with cooking any fish, the secret here lies in not overcooking. The fish will continue to cook after you remove it from the oven, so pull it before you think it's quite done. The roast salmon is delicious from the oven, but it's also quite lovely at room temperature, allowing you to fuss a bit with the rest of your Sunday roast without worry.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55110\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalmon-e1358993811391.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalmon-e1358993811391.jpg\" alt=\"The Roasted Whole Salmon is prepped for the oven with lemon. Photo: Deena Prichep for NPR\" width=\"560\" height=\"380\" class=\"size-full wp-image-55110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Roasted Whole Salmon is prepped for the oven with lemon. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 8 to 10 servings, depending on the size of the fish and appetites (and leftovers are always nice)\u003c/em>\u003c/p>\n\u003cp>1 whole salmon, 3 to 4 pounds\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>2 large handfuls of herbs — parsley, dill, green onions, etc.\u003c/p>\n\u003cp>1 lemon, cut into thin slices\u003c/p>\n\u003cp>Olive oil\u003c/p>\n\u003cp>Preheat the oven to 350 degrees (if you've already got the oven heated for the rest of your Sunday roast, just wait until the veggies are about half an hour from being done). Lay the salmon down on a rimmed baking sheet. Season the cavity with salt, and stuff the herbs and half the lemon slices inside. Drizzle a bit of olive oil over the top, sprinkle with salt, and lay the remaining lemon slices on top.\u003c/p>\n\u003cp>Place in the oven, and bake about half an hour, until just barely set — the fish will have some firmness when you press it with your finger, and then flesh should just be thinking about flaking (begin checking after 25 minutes to ensure you don't overcook). Remove from the oven, let cool slightly (it will continue to cook) and serve. The salmon also is delicious at room temperature, in case folks aren't coming to the table as quickly as you'd like.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"vegetables\">\u003c/a>Recipe: Roasted Root Vegetables\u003c/h3>\n\u003cp>\u003cem>The secret to British roast potatoes (and all roasted vegetables, really) is to boil them before they hit the oven, so that they'll roast up into sweetness without drying out. Knocking the vegetables about a bit after the simmer roughs up the edges, and that, paired with a sprinkling of flour, ensures that they'll have delicious, crisp-roasted outsides to offset their creamy insides.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55112\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastvegetables-e1358994013969.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastvegetables-e1358994013969.jpg\" alt=\"Roasted Root Vegetables. Photo: Deena Prichep for NPR\" width=\"560\" height=\"374\" class=\"size-full wp-image-55112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Root Vegetables. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>2 pounds waxy red or yellow potatoes (you can go with floury russets if you prefer — they'll crisp up more dramatically — but I favor the creaminess of the waxy red or yellow varieties)\u003c/p>\n\u003cp>2 pounds vegetables (scrubbed carrots, peeled parsnips, chunked-up fennel, cauliflower, turnips or rutabagas — whatever you desire)\u003c/p>\n\u003cp>1/4 cup olive oil\u003c/p>\n\u003cp>2 to 3 tablespoons flour\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>8 cloves garlic, peeled (slice in half if particularly large)\u003c/p>\n\u003cp>A few branches thyme and/or rosemary\u003c/p>\n\u003cp>Preheat oven to 400 degrees.\u003c/p>\n\u003cp>Bring large pot of salted water to a boil. Add the potatoes and simmer until they are cooked but not falling apart, about 10 minutes. Remove with tongs or a spider, and set aside in a large bowl. When cool enough, cut in halves or quarters, depending on size. Add the other vegetables in rounds, cooking until each one is just barely tender (3 to 5 minutes for carrots, parsnips and turnips; just a couple minutes for fennel, cauliflower and less-dense vegetables). Remove when done and let drain, setting aside with the potatoes.\u003c/p>\n\u003cp>Take two rimmed baking sheets, and pour a few tablespoons of oil on each. Place in oven to heat up until quite hot but not smoking, about 5 minutes. Preheating the trays of oil jump-starts the cooking and ensures that everything ends up even crisper and doesn't stick. But if you don't fancy the danger of negotiating a pan of hot oil (understandable), you can omit this step.\u003c/p>\n\u003cp>Sprinkle a spoonful or 2 of flour over the vegetables, and toss or stir vigorously to distribute, adding another sprinkle if needed. Don't worry if you bang up the vegetables a bit — mushed edges mean more crunchy surface area.\u003c/p>\n\u003cp>If preheating pans, carefully remove from oven (if not preheating pans, just add oil to 2 pans). Carefully place vegetables in a single layer on trays, stirring so they're coated with oil, and sprinkle generously with salt. Place in oven and roast 30 to 40 minutes, or until butter-soft inside and crisp and browned on the outside. Remove from oven, add garlic cloves and herbs, turn the vegetables and sprinkle with a bit more salt. Return to the oven for another 30 to 40 minutes, until browned and lovely (if you're roasting the salmon at the same time, you can turn down the oven to 350 after another 10 minutes, then add the salmon to finish roasting in the same oven).\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pudding\">\u003c/a>Recipe: Vanilla Pudding With Roasted Fruit\u003c/h3>\n\u003cp>\u003cem>These light, creamy puddings are a perfect end to a big Sunday meal. They are made in advance (you can even do them the night before), then a fresh fruit topping is roasted while you enjoy the meal, and ladled on top while warm. The topping is just a loose template, so you can vary with the seasons.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55113\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastpudding-e1358994126569.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastpudding-e1358994126569.jpg\" alt=\"Vanilla Pudding With Roasted Fruit Photo: Deena Prichep for NPR\" width=\"560\" height=\"420\" class=\"size-full wp-image-55113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanilla Pudding With Roasted Fruit Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pudding\u003cbr> \u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups whole milk\u003c/p>\n\u003cp>4 large egg yolks\u003c/p>\n\u003cp>1/2 cup granulated sugar\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>1/4 cup cornstarch\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003c/p>\n\u003cp>2 teaspoons pure vanilla extract, or scrapings from half a vanilla bean (I like to add a little of each, if I can)\u003c/p>\n\u003cp>\u003cstrong>Roasted Fruit\u003cbr> \u003c/strong>\u003c/p>\n\u003cp>2 cups fresh or frozen fruit — blueberries, peaches, plums, pears, etc.; leave berries whole, cut larger fruit into thin slices or small dice\u003c/p>\n\u003cp>1/4 cup sugar, or to taste (depending on sweetness of the fruit)\u003c/p>\n\u003cp>Juice of 1/2 lemon, or to taste (depending upon flavor of fruit)\u003c/p>\n\u003cp>To make the puddings, place milk in a medium-sized saucepan. If using vanilla bean seeds, add them as well (I like to rub them with a spoonful of the sugar so they disperse evenly). Heat the mixture over medium heat until steaming.\u003c/p>\n\u003cp>While the milk mixture is heating, whisk together the egg yolks, sugar and salt in a bowl until well combined (you don't have to beat a lot of air in, but you want it to become a nice, ribbony mixture — it'll take a minute or 2), then whisk in the cornstarch (this will thicken). When the milk is steaming, pour a small amount of it into the yolk mixture and whisk thoroughly to loosen it. Continue to slowly pour in the rest of the milk, mixing, until everything is combined.\u003c/p>\n\u003cp>Pour mixture back into the pan, return to stove and cook over medium-high heat, whisking constantly, until it begins to bubble and sputter. Turn it down to medium-low and whisk for another minute or 2, then remove from heat. Add butter and vanilla extract (if using). Whisk to combine. Pour the mixture through a strainer (or, my favorite, transfer to a blender and blitz for a moment, then pour) into 6 small ramekins or any small bowls. Chill in the refrigerator for at least an hour, but you can make a day or so in advance if that's easier.\u003c/p>\n\u003cp>To roast the fruit, heat oven to 400 degrees (if you're doing a full Sunday roast, turn up the oven and roast the fruit once you've removed the salmon and vegetables and you're sitting down for the meal).\u003c/p>\n\u003cp>Place fruit, sugar and lemon juice in a small baking dish and toss to combine. Cook, stirring once, until the fruit has slumped down to softness and the juices have run out and started to bubble. The time this takes will vary depending on the size, type and juiciness of the fruit — figure about 20 minutes. Remove, let cool slightly, then pour/scrape atop the puddings and serve.\u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nDeena Prichep is a Portland, Ore.-based freelance print and radio journalist. Her stories have appeared on \u003cem>Morning Edition\u003c/em>, \u003cem>All Things Considered, Marketplace\u003c/em>, \u003cem>The Splendid Table\u003c/em>, Voice of America, \u003cem>The World\u003c/em> and Northwest News Network, and in The Oregonian, \u003cem>Vegetarian Times\u003c/em> and \u003cem>Portland Monthly\u003c/em>. She chronicles her cooking experiments at \u003ca href=\"http://mostlyfoodstuffs.blogspot.com/\">Mostly Foodstuffs\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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"nprByline": "Deena Prichep",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post and Recipes by Deena Prichep, \u003ca href=\"http://www.npr.org/2013/01/22/169999343/a-slight-twist-on-the-sunday-roast\">Kitchen Window\u003c/a>, NPR Food (1/23/13)\u003c/p>\n\u003cfigure id=\"attachment_55109\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastmainwholefish-e1358993340263.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastmainwholefish-e1358993340263.jpg\" alt='This version of the \"Sunday roast\" features salmon with salsa verde. Photo: Deena Prichep for NPR' width=\"560\" height=\"315\" class=\"size-full wp-image-55109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This version of the \"Sunday roast\" features salmon with salsa verde. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Get recipes for \u003ca href=\"#salsa\">Salsa Verde\u003c/a>, \u003ca href=\"#salmon\">Roasted Whole Salmon\u003c/a>, \u003ca href=\"#vegetables\">Roasted Root Vegetables\u003c/a> and \u003ca href=\"#pudding\">Vanilla Pudding With Roasted Fruit\u003c/a>.\u003c/p>\n\u003cp>There are certain foods that are almost as fun to say as they are to eat. This is especially true when it comes to British cuisine. There are the easy jokes about bangers and mash (sausages and mashed potatoes), bubble and squeak (fried patties of cabbage, potatoes and any other random leftovers) and stargazy pie (savory pastry with whole sardines horrifyingly poking their heads out the top crust). While it doesn't have quite the same Anglotastic drama, my favorite entry in the genre is the simple Sunday roast.\u003c/p>\n\u003cp>This end-of-the-weekend meal was once common throughout the British world. After church, families would gather for a late-afternoon spread of simple abundance. The exact format varies week to week, but the basic template is the same: a meal centered around a slow-cooked cut of meat, usually beef or lamb. Potatoes are roasted in the oven as well, boiled first to ensure that they're crisp on the outside and deliciously fluffy on the inside. Sometimes a Yorkshire pudding (a sort of savory popover), and then everything served with lashings of brown gravy (or, if you're fancy, a bit of brown mustard). \u003c/p>\n\u003cblockquote>\u003cp>But there's something about the grandeur of the term \"Sunday roast\" that just lets you know it's more than a meal — it's an occasion.\u003c/p>\u003c/blockquote>\n\u003cp>As with most rituals, the meal itself is sort of by-the-by. Sunday roast is about more than just a roast. It's about time. The time to make a feast-worthy, table-groaning, slow-cooked meal. The time to sit with your family on your day off, to spend hours talking and eating and playing a game of cards, enjoying the last of your down time before the workweek ahead. No wonder it's a tradition that so many Brits remember with fondness.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I am all for adopting the Sunday roast, but with a few tweaks. While the practice is clearly about more than just food, you still want that food to be good. I don't begrudge those who want to sit down with their meat and potatoes. But for my contemporary West Coast sensibilities (and desire to avoid gravy for several months after Thanksgiving), I give it a bit of a twist.\u003c/p>\n\u003cp>First off, I swap out the roast beef for a roast salmon. Even when fillets are expensive, the whole fish can be surprisingly cheap. And it roasts up nicely in the oven, staying moist and separating easily from the bones. Stuffed with herbs and topped with lemon slices, the presentation is beautifully dramatic. And, also befitting a Sunday roast, it's ample enough to yield leftovers for Monday's dinner (it'll be fish tacos rather than mutton sandwiches, but the idea is the same).\u003c/p>\n\u003cp>I love roast potatoes, but why stop there? For the sake of variety (and health), I'll pull together an assortment of root vegetables — potatoes, parsnips, carrots, turnips — depending upon what looks good at the market. Instead of brown gravy, I make up an Italian-style salsa verde, a pestolike sauce of fresh herbs that brightens up the slow-roasted meal.\u003c/p>\n\u003cp>And a British meal isn't proper without a pudding. True, they use the term for any dessert, but why not go with an actual pudding? Start with a simple vanilla version in advance, then take advantage of the hot oven to cook up some fruit for a warm, sweet topping.\u003c/p>\n\u003cp>This updated, West Coast Sunday roast might not be recognizable to anyone from the British Empire. But it's a great way to turn a lazy weekend into an occasion, to gather family or friends for good food and good times. It may just become your new favorite phrase.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"salsa\">\u003c/a>Recipe: Salsa Verde\u003c/h3>\n\u003cp>\u003cem>This punchy salsa is delicious on many things — roasted salmon, roasted vegetables, creamy soups, rice pilafs, etc. There are many variations, but my favorite is a simple one, with several types of fresh herbs (you can vary them depending on what's available) and lemon juice instead of vinegar to further brighten things up. You want to process it (or, if you're going old school, pound it with a mortar and pestle) until it's just a rough puree — a bit of texture is nice, so you can get little jolts of the different elements.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55111\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalsa-e1358993661589.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalsa-e1358993661589.jpg\" alt=\"Salsa Verde. Photo: Deena Prichep for NPR\" width=\"560\" height=\"372\" class=\"size-full wp-image-55111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salsa Verde. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 cup\u003c/em>\u003c/p>\n\u003cp>1 large or 2 small cloves garlic, pressed\u003c/p>\n\u003cp>1 anchovy (optional)\u003c/p>\n\u003cp>1 handful capers or pitted green olives (if the latter, coarsely chop them)\u003c/p>\n\u003cp>1 large bunch parsley, washed and coarsely chopped\u003c/p>\n\u003cp>1 handful fresh mint, washed and coarsely chopped\u003c/p>\n\u003cp>1 handful celery leaves, washed and coarsely chopped (optional)\u003c/p>\n\u003cp>Juice of 1/2 to 1 lemon\u003c/p>\n\u003cp>1/3 to 1/2 cup olive oil\u003c/p>\n\u003cp>Salt and cracked pepper to taste\u003c/p>\n\u003cp>Place the garlic, anchovy (if using), capers or olives and fresh herbs in a blender. Add half the lemon juice and smaller amount of olive oil, and pulse a few times, scraping down as needed. It may take a few bursts to get everything going. Add more oil and lemon juice as needed to create a well-balanced, pourable but still herb-heavy sauce (while leaving some texture), and season to taste with salt and pepper. Serve with salmon and vegetables. Can be made a day or two in advance.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"salmon\">\u003c/a>Recipe: Roasted Whole Salmon\u003c/h3>\n\u003cp>\u003cem>As with cooking any fish, the secret here lies in not overcooking. The fish will continue to cook after you remove it from the oven, so pull it before you think it's quite done. The roast salmon is delicious from the oven, but it's also quite lovely at room temperature, allowing you to fuss a bit with the rest of your Sunday roast without worry.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55110\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalmon-e1358993811391.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastsalmon-e1358993811391.jpg\" alt=\"The Roasted Whole Salmon is prepped for the oven with lemon. Photo: Deena Prichep for NPR\" width=\"560\" height=\"380\" class=\"size-full wp-image-55110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Roasted Whole Salmon is prepped for the oven with lemon. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 8 to 10 servings, depending on the size of the fish and appetites (and leftovers are always nice)\u003c/em>\u003c/p>\n\u003cp>1 whole salmon, 3 to 4 pounds\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>2 large handfuls of herbs — parsley, dill, green onions, etc.\u003c/p>\n\u003cp>1 lemon, cut into thin slices\u003c/p>\n\u003cp>Olive oil\u003c/p>\n\u003cp>Preheat the oven to 350 degrees (if you've already got the oven heated for the rest of your Sunday roast, just wait until the veggies are about half an hour from being done). Lay the salmon down on a rimmed baking sheet. Season the cavity with salt, and stuff the herbs and half the lemon slices inside. Drizzle a bit of olive oil over the top, sprinkle with salt, and lay the remaining lemon slices on top.\u003c/p>\n\u003cp>Place in the oven, and bake about half an hour, until just barely set — the fish will have some firmness when you press it with your finger, and then flesh should just be thinking about flaking (begin checking after 25 minutes to ensure you don't overcook). Remove from the oven, let cool slightly (it will continue to cook) and serve. The salmon also is delicious at room temperature, in case folks aren't coming to the table as quickly as you'd like.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"vegetables\">\u003c/a>Recipe: Roasted Root Vegetables\u003c/h3>\n\u003cp>\u003cem>The secret to British roast potatoes (and all roasted vegetables, really) is to boil them before they hit the oven, so that they'll roast up into sweetness without drying out. Knocking the vegetables about a bit after the simmer roughs up the edges, and that, paired with a sprinkling of flour, ensures that they'll have delicious, crisp-roasted outsides to offset their creamy insides.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55112\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastvegetables-e1358994013969.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastvegetables-e1358994013969.jpg\" alt=\"Roasted Root Vegetables. Photo: Deena Prichep for NPR\" width=\"560\" height=\"374\" class=\"size-full wp-image-55112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Root Vegetables. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>2 pounds waxy red or yellow potatoes (you can go with floury russets if you prefer — they'll crisp up more dramatically — but I favor the creaminess of the waxy red or yellow varieties)\u003c/p>\n\u003cp>2 pounds vegetables (scrubbed carrots, peeled parsnips, chunked-up fennel, cauliflower, turnips or rutabagas — whatever you desire)\u003c/p>\n\u003cp>1/4 cup olive oil\u003c/p>\n\u003cp>2 to 3 tablespoons flour\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>8 cloves garlic, peeled (slice in half if particularly large)\u003c/p>\n\u003cp>A few branches thyme and/or rosemary\u003c/p>\n\u003cp>Preheat oven to 400 degrees.\u003c/p>\n\u003cp>Bring large pot of salted water to a boil. Add the potatoes and simmer until they are cooked but not falling apart, about 10 minutes. Remove with tongs or a spider, and set aside in a large bowl. When cool enough, cut in halves or quarters, depending on size. Add the other vegetables in rounds, cooking until each one is just barely tender (3 to 5 minutes for carrots, parsnips and turnips; just a couple minutes for fennel, cauliflower and less-dense vegetables). Remove when done and let drain, setting aside with the potatoes.\u003c/p>\n\u003cp>Take two rimmed baking sheets, and pour a few tablespoons of oil on each. Place in oven to heat up until quite hot but not smoking, about 5 minutes. Preheating the trays of oil jump-starts the cooking and ensures that everything ends up even crisper and doesn't stick. But if you don't fancy the danger of negotiating a pan of hot oil (understandable), you can omit this step.\u003c/p>\n\u003cp>Sprinkle a spoonful or 2 of flour over the vegetables, and toss or stir vigorously to distribute, adding another sprinkle if needed. Don't worry if you bang up the vegetables a bit — mushed edges mean more crunchy surface area.\u003c/p>\n\u003cp>If preheating pans, carefully remove from oven (if not preheating pans, just add oil to 2 pans). Carefully place vegetables in a single layer on trays, stirring so they're coated with oil, and sprinkle generously with salt. Place in oven and roast 30 to 40 minutes, or until butter-soft inside and crisp and browned on the outside. Remove from oven, add garlic cloves and herbs, turn the vegetables and sprinkle with a bit more salt. Return to the oven for another 30 to 40 minutes, until browned and lovely (if you're roasting the salmon at the same time, you can turn down the oven to 350 after another 10 minutes, then add the salmon to finish roasting in the same oven).\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pudding\">\u003c/a>Recipe: Vanilla Pudding With Roasted Fruit\u003c/h3>\n\u003cp>\u003cem>These light, creamy puddings are a perfect end to a big Sunday meal. They are made in advance (you can even do them the night before), then a fresh fruit topping is roasted while you enjoy the meal, and ladled on top while warm. The topping is just a loose template, so you can vary with the seasons.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_55113\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastpudding-e1358994126569.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/roastpudding-e1358994126569.jpg\" alt=\"Vanilla Pudding With Roasted Fruit Photo: Deena Prichep for NPR\" width=\"560\" height=\"420\" class=\"size-full wp-image-55113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanilla Pudding With Roasted Fruit Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pudding\u003cbr> \u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups whole milk\u003c/p>\n\u003cp>4 large egg yolks\u003c/p>\n\u003cp>1/2 cup granulated sugar\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>1/4 cup cornstarch\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003c/p>\n\u003cp>2 teaspoons pure vanilla extract, or scrapings from half a vanilla bean (I like to add a little of each, if I can)\u003c/p>\n\u003cp>\u003cstrong>Roasted Fruit\u003cbr> \u003c/strong>\u003c/p>\n\u003cp>2 cups fresh or frozen fruit — blueberries, peaches, plums, pears, etc.; leave berries whole, cut larger fruit into thin slices or small dice\u003c/p>\n\u003cp>1/4 cup sugar, or to taste (depending on sweetness of the fruit)\u003c/p>\n\u003cp>Juice of 1/2 lemon, or to taste (depending upon flavor of fruit)\u003c/p>\n\u003cp>To make the puddings, place milk in a medium-sized saucepan. If using vanilla bean seeds, add them as well (I like to rub them with a spoonful of the sugar so they disperse evenly). Heat the mixture over medium heat until steaming.\u003c/p>\n\u003cp>While the milk mixture is heating, whisk together the egg yolks, sugar and salt in a bowl until well combined (you don't have to beat a lot of air in, but you want it to become a nice, ribbony mixture — it'll take a minute or 2), then whisk in the cornstarch (this will thicken). When the milk is steaming, pour a small amount of it into the yolk mixture and whisk thoroughly to loosen it. Continue to slowly pour in the rest of the milk, mixing, until everything is combined.\u003c/p>\n\u003cp>Pour mixture back into the pan, return to stove and cook over medium-high heat, whisking constantly, until it begins to bubble and sputter. Turn it down to medium-low and whisk for another minute or 2, then remove from heat. Add butter and vanilla extract (if using). Whisk to combine. Pour the mixture through a strainer (or, my favorite, transfer to a blender and blitz for a moment, then pour) into 6 small ramekins or any small bowls. Chill in the refrigerator for at least an hour, but you can make a day or so in advance if that's easier.\u003c/p>\n\u003cp>To roast the fruit, heat oven to 400 degrees (if you're doing a full Sunday roast, turn up the oven and roast the fruit once you've removed the salmon and vegetables and you're sitting down for the meal).\u003c/p>\n\u003cp>Place fruit, sugar and lemon juice in a small baking dish and toss to combine. Cook, stirring once, until the fruit has slumped down to softness and the juices have run out and started to bubble. The time this takes will vary depending on the size, type and juiciness of the fruit — figure about 20 minutes. Remove, let cool slightly, then pour/scrape atop the puddings and serve.\u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nDeena Prichep is a Portland, Ore.-based freelance print and radio journalist. Her stories have appeared on \u003cem>Morning Edition\u003c/em>, \u003cem>All Things Considered, Marketplace\u003c/em>, \u003cem>The Splendid Table\u003c/em>, Voice of America, \u003cem>The World\u003c/em> and Northwest News Network, and in The Oregonian, \u003cem>Vegetarian Times\u003c/em> and \u003cem>Portland Monthly\u003c/em>. She chronicles her cooking experiments at \u003ca href=\"http://mostlyfoodstuffs.blogspot.com/\">Mostly Foodstuffs\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
"link": "/podcasts/closealltabs",
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"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
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"id": "freakonomics-radio",
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"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"rss": "https://feeds.npr.org/510308/podcast.xml"
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"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",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
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"link": "/radio/program/morning-edition"
},
"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",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
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