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"disqusTitle": "Pasta Piselli: Fresh English Peas, Spring Onions, Pancetta and Pasta",
"title": "Pasta Piselli: Fresh English Peas, Spring Onions, Pancetta and Pasta",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli11.jpg\" alt=\"pasta piselli\" title=\"pasta piselli\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27750 photo\">\u003c/a>\u003c/p>\n\u003cp>Every family has its own version of comfort food. For us -- an Italian American clan that immigrated 100 years ago from Naples and Sicily -- vegetable pasta dishes have supplied not only nourishment for each generation, but a sense of well being. The continuity of eating something your great-grandparents, grandparents and parents ate is both reassuring and calming. The premise for these dishes all starts with the same idea: take whatever vegetables are in season and fresh, sauté with olive oil, garlic or onions, and maybe throw in some tomatoes for good measure. Mix with pasta and you have a meal.\u003c/p>\n\u003cp>Pasta Piselli is one of those dishes. A dish made with peas, tomatoes, herbs and onions, it is simple and forthright. There is nothing showy about this dish. Yet the mix of fresh spring onions and just-shelled English peas makes it not only the perfect family meal, but also elegant enough to serve to guests. \u003c/p>\n\u003cp>Now I need to confess that my use of fresh peas is unique in my family. Somewhere along the way -- I'm guessing during the Depression -- canned peas were employed as the main ingredient. My grandmother made the dish with canned peas, as did my mother. Yet although I adored this dish as a child, I have always made it a little differently, using fresh or frozen peas instead. This is probably because I really don't like canned vegetables. Plus fresh peas are only available for a short while in the spring, which means I need to take advantage of their wonderful verdant sweet flavor while they last. Prepared with small spring onions, and, if you're lucky, some nice early tomatoes, and you have a dish that celebrates the end of winter. \u003c/p>\n\u003cp>I made this pasta dish earlier this week after finding some crispy English peas and spring onions at the market. I wasn't lucky enough to stumble upon heirloom tomatoes, so used my standard can of San Marzano plums that I rely on so much throughout the year. And, because the day was rainy and cold, I added in some pasta water to make the dish soupy. If it had been warm out, I most likely would have left it out. But that's the great thing about a dish like this; its innate simplicity allows you to easily transform it for whatever mood you're in. Like all good simple foods, it is malleable, which, I suspect, is why it's been around for so long.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Fresh-English-Peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Fresh-English-Peas.jpg\" alt=\"Fresh English Peas\" title=\"Fresh English Peas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27547 photo\">\u003c/a>\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Pasta Piselli\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Pasta Piselli is one of those dishes. A dish made with peas, tomatoes, herbs and onions, it is simple and forthright. There is nothing showy about this dish. Yet the mix of fresh spring onions and just-shelled English peas makes it not only the perfect family meal, but also elegant enough to serve to guests.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Denise Santoro Lincoln\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli1-300x199.jpg\" alt=\"\" title=\"pasta-piselli1\" width=\"300\" height=\"199\" class=\"alignnone size-medium wp-image-27749 photo\">\u003c/a>\u003cbr>\n\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">10 min\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/2 lb pasta (tubetti is traditional, but any smallish pasta is fine. I use whatever my kids pick out.)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup chopped pancetta or salt pork (optional)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup spring onions finely chopped (a regular onion can be used)\u003c/li>\n\u003cli class=\"ingredient\">2 garlic cloves smashed and roughly chopped\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups fresh English peas (one large bag of pea pods should give you enough; also you can use frozen but fresh are worth it if they're available)\u003c/li>\n\u003cli class=\"ingredient\">2 cups chopped tomatoes or 8 oz whole plum tomatoes (half a 15 oz can)\u003c/li>\n\u003cli class=\"ingredient\">1 cup pasta water (optional)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup chopped fresh basil (or 1 Tbsp dried basil)\u003c/li>\n\u003cli class=\"ingredient\">1 Tbsp fresh oregano (or 1 tsp dried oregano)\u003c/li>\n\u003cli class=\"ingredient\">Olive oil\u003c/li>\n\u003cli class=\"ingredient\">Salt and pepper to taste\u003c/li>\n\u003cli class=\"ingredient\">A dash of crushed red pepper (optional)\u003c/li>\n\u003cli class=\"ingredient\">Grated Parmesan cheese (as much as desired)\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Shell your peas while you heat a large pot of water.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/shelled-peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/shelled-peas.jpg\" alt=\"shelled peas\" title=\"shelled peas\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27558 photo\">\u003c/a>\u003c/p>\n\u003cli>Place your tomatoes in a blender and pulse about three or four times (don't over blend). Meanwhile chop up your pancetta, onions and garlic.\n\u003c/li>\u003cli>Heat a separate medium sauce pan on medium heat and then add in enough olive oil to coat the bottom of the pan. Add in your pancetta and sauté for 3-4 minutes or until the meat starts to look golden brown around the edges.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cooking-your-pancetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cooking-your-pancetta.jpg\" alt=\"cooking your pancetta\" title=\"cooking your pancetta\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27559 photo\">\u003c/a>\u003c/p>\n\u003cli>Add in your onions and continue to cook for another 3-4 minutes.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/sauteeing-the-spring-onion-with-the-pancetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/sauteeing-the-spring-onion-with-the-pancetta.jpg\" alt=\"sauteeing the spring onion with the pancetta\" title=\"sauteeing the spring onion with the pancetta\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27560 photo\">\u003c/a>\u003c/p>\n\u003cli>Mix in the peas, stirring to make sure they are evenly distributed throughout, and then add in the tomatoes, oregano, basil and some salt to taste.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Mixing-in-the-peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Mixing-in-the-peas.jpg\" alt=\"Mixing in the peas\" title=\"Mixing in the peas\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27561 photo\">\u003c/a>\u003c/p>\n\u003cli>Your water should come to a boil right about now. When it does, add in a tablespoon of salt and then pour in your pasta and cook until al dente.\u003c/li>\n\u003cli>Simmer your sauce for 10 minutes, adding in about a ladle of pasta water if desired. Add salt and pepper as needed.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/simmering-the-sauce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/simmering-the-sauce.jpg\" alt=\"simmering the sauce\" title=\"simmering the sauce\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27562 photo\">\u003c/a>\u003c/p>\n\u003cli>Drain the pasta and mix into the sauce. Serve with Parmesan cheese.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Italian\u003c/em>\u003c/p>\n\u003c/fieldset>\n\n",
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"excerpt": "Pasta Piselli is one of those dishes for us. A dish made with peas, tomatoes, herbs and onions, it is simple and forthright. There is nothing showy about this dish, yet made with fresh spring onions and just-shelled English peas, I find that it has an innate elegance that makes it perfect not only for a family meal but as something I would be proud to serve to guests. ",
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"description": "Pasta Piselli is one of those dishes for us. A dish made with peas, tomatoes, herbs and onions, it is simple and forthright. There is nothing showy about this dish, yet made with fresh spring onions and just-shelled English peas, I find that it has an innate elegance that makes it perfect not only for a family meal but as something I would be proud to serve to guests. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli11.jpg\" alt=\"pasta piselli\" title=\"pasta piselli\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27750 photo\">\u003c/a>\u003c/p>\n\u003cp>Every family has its own version of comfort food. For us -- an Italian American clan that immigrated 100 years ago from Naples and Sicily -- vegetable pasta dishes have supplied not only nourishment for each generation, but a sense of well being. The continuity of eating something your great-grandparents, grandparents and parents ate is both reassuring and calming. The premise for these dishes all starts with the same idea: take whatever vegetables are in season and fresh, sauté with olive oil, garlic or onions, and maybe throw in some tomatoes for good measure. Mix with pasta and you have a meal.\u003c/p>\n\u003cp>Pasta Piselli is one of those dishes. A dish made with peas, tomatoes, herbs and onions, it is simple and forthright. There is nothing showy about this dish. Yet the mix of fresh spring onions and just-shelled English peas makes it not only the perfect family meal, but also elegant enough to serve to guests. \u003c/p>\n\u003cp>Now I need to confess that my use of fresh peas is unique in my family. Somewhere along the way -- I'm guessing during the Depression -- canned peas were employed as the main ingredient. My grandmother made the dish with canned peas, as did my mother. Yet although I adored this dish as a child, I have always made it a little differently, using fresh or frozen peas instead. This is probably because I really don't like canned vegetables. Plus fresh peas are only available for a short while in the spring, which means I need to take advantage of their wonderful verdant sweet flavor while they last. Prepared with small spring onions, and, if you're lucky, some nice early tomatoes, and you have a dish that celebrates the end of winter. \u003c/p>\n\u003cp>I made this pasta dish earlier this week after finding some crispy English peas and spring onions at the market. I wasn't lucky enough to stumble upon heirloom tomatoes, so used my standard can of San Marzano plums that I rely on so much throughout the year. And, because the day was rainy and cold, I added in some pasta water to make the dish soupy. If it had been warm out, I most likely would have left it out. But that's the great thing about a dish like this; its innate simplicity allows you to easily transform it for whatever mood you're in. Like all good simple foods, it is malleable, which, I suspect, is why it's been around for so long.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Fresh-English-Peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Fresh-English-Peas.jpg\" alt=\"Fresh English Peas\" title=\"Fresh English Peas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27547 photo\">\u003c/a>\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Pasta Piselli\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Pasta Piselli is one of those dishes. A dish made with peas, tomatoes, herbs and onions, it is simple and forthright. There is nothing showy about this dish. Yet the mix of fresh spring onions and just-shelled English peas makes it not only the perfect family meal, but also elegant enough to serve to guests.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Denise Santoro Lincoln\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli1-300x199.jpg\" alt=\"\" title=\"pasta-piselli1\" width=\"300\" height=\"199\" class=\"alignnone size-medium wp-image-27749 photo\">\u003c/a>\u003cbr>\n\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">10 min\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/2 lb pasta (tubetti is traditional, but any smallish pasta is fine. I use whatever my kids pick out.)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup chopped pancetta or salt pork (optional)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup spring onions finely chopped (a regular onion can be used)\u003c/li>\n\u003cli class=\"ingredient\">2 garlic cloves smashed and roughly chopped\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups fresh English peas (one large bag of pea pods should give you enough; also you can use frozen but fresh are worth it if they're available)\u003c/li>\n\u003cli class=\"ingredient\">2 cups chopped tomatoes or 8 oz whole plum tomatoes (half a 15 oz can)\u003c/li>\n\u003cli class=\"ingredient\">1 cup pasta water (optional)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup chopped fresh basil (or 1 Tbsp dried basil)\u003c/li>\n\u003cli class=\"ingredient\">1 Tbsp fresh oregano (or 1 tsp dried oregano)\u003c/li>\n\u003cli class=\"ingredient\">Olive oil\u003c/li>\n\u003cli class=\"ingredient\">Salt and pepper to taste\u003c/li>\n\u003cli class=\"ingredient\">A dash of crushed red pepper (optional)\u003c/li>\n\u003cli class=\"ingredient\">Grated Parmesan cheese (as much as desired)\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Shell your peas while you heat a large pot of water.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/shelled-peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/shelled-peas.jpg\" alt=\"shelled peas\" title=\"shelled peas\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27558 photo\">\u003c/a>\u003c/p>\n\u003cli>Place your tomatoes in a blender and pulse about three or four times (don't over blend). Meanwhile chop up your pancetta, onions and garlic.\n\u003c/li>\u003cli>Heat a separate medium sauce pan on medium heat and then add in enough olive oil to coat the bottom of the pan. Add in your pancetta and sauté for 3-4 minutes or until the meat starts to look golden brown around the edges.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cooking-your-pancetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cooking-your-pancetta.jpg\" alt=\"cooking your pancetta\" title=\"cooking your pancetta\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27559 photo\">\u003c/a>\u003c/p>\n\u003cli>Add in your onions and continue to cook for another 3-4 minutes.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/sauteeing-the-spring-onion-with-the-pancetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/sauteeing-the-spring-onion-with-the-pancetta.jpg\" alt=\"sauteeing the spring onion with the pancetta\" title=\"sauteeing the spring onion with the pancetta\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27560 photo\">\u003c/a>\u003c/p>\n\u003cli>Mix in the peas, stirring to make sure they are evenly distributed throughout, and then add in the tomatoes, oregano, basil and some salt to taste.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Mixing-in-the-peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Mixing-in-the-peas.jpg\" alt=\"Mixing in the peas\" title=\"Mixing in the peas\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27561 photo\">\u003c/a>\u003c/p>\n\u003cli>Your water should come to a boil right about now. When it does, add in a tablespoon of salt and then pour in your pasta and cook until al dente.\u003c/li>\n\u003cli>Simmer your sauce for 10 minutes, adding in about a ladle of pasta water if desired. Add salt and pepper as needed.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/simmering-the-sauce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/simmering-the-sauce.jpg\" alt=\"simmering the sauce\" title=\"simmering the sauce\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27562 photo\">\u003c/a>\u003c/p>\n\u003cli>Drain the pasta and mix into the sauce. Serve with Parmesan cheese.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Italian\u003c/em>\u003c/p>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Remembering My Mother's Cookbooks ",
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"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-27287\" title=\"MOM cookbook collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cookbook-MD2.jpg\" alt=\"MOM cookbook collage\" width=\"500\" height=\"400\">\u003cbr>\n\u003cem>Collage by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Do you remember your mother's favorite cookbook?\u003c/strong> My own mother, raised in the 1950s, married with children in the 1960s and 1970s, a working mom with a vegetarian husband and teenagers in the 1980s, had dozens of cookbooks on her kitchen shelves, each a talisman of a particular moment. To me, each of them is as much a part of her as her scarves and shoes, her Estee Lauder perfumes, the coral lipsticks and gold foil of half-unrolled tubes of Certs always in her pocketbook.\u003c/p>\n\u003cp>Now, I imagine, there are moms who love their books from Rachael Ray and Paula Deen, who gravy-stain their Emerils and their Inas. But I made my very first cookies \"all by myself\" from a recipe in the \u003ca href=\"http://www.cookbkjj.com/college/joy.htm\">Joy of Cooking\u003c/a>, the late-50s version that still had hand-drawn illustrations explaining how to skin a squirrel and decorate an Easter bunny cake. The recipe? Rolled Caramel Cookies, fussy, waferlike things that had to be swiftly removed from the baking sheet and wrapped into a curl around the handle of a wooden spoon while still warm. Even then, I wasn't happy in the kitchen unless I was trying out something just a little beyond me.\u003c/p>\n\u003cp>I watched, then helped, my mother make the perfect Banana Tea Bread from Craig Claibourne's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060160101/kqedorg-20\">New York Times Cookbook\u003c/a>, whose austere layout was complemented by black-and-white photographs of an equally severe hauteur, presenting every veal roast like an affair of state, complete with bone-china consomme cups and silver candelabra. For dinner parties, we tried out the poached, stuffed sole with tricky \u003cem>beurre blanc\u003c/em> from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375413405/kqedorg-20\">Mastering the Art of French Cooking\u003c/a> and the chocolate mousse from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/037571006X/kqedorg-20\">The French Chef Cookbook\u003c/a>.\u003c/p>\n\u003cp>Pretty soon, though, Mom loosened up, making homemade granola, whipping up Tiger's Milk shakes, and growing her own basil and tomatoes in the backyard. Now into the kitchen came \u003ca href=\"http://theculinarycellar.blogspot.com/2010/04/perla-meyers-seasonal-cook.html\">The Seasonal Kitchen\u003c/a> by Perla Meyers, circa 1973, which I loved for its earthy, oily-garlicky insistence on cooking what was fresh from the garden, and for its chunky, resolutely modern sans-serif typeface and brown-paper pages the color of a Bloomingdale's shopping bag. But I especially loved the photo of Meyers on the cover. The photographer had snapped her striding along, a confident brunette in orange turtleneck and black trousers, looking like Mary Tyler Moore if Mary had clutched a shopping bag bursting with organic vegetables instead of a plaid tam o'shanter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It followed the \u003ca href=\"http://www.amazon.com/York-Times-Natural-Foods-Cookbook/dp/038000951X\">New York Times' Natural Foods Cookbook\u003c/a> (1971), in which the paper of record tried to get down with what those crazy kids were doing, with their whole wheat breads and their bean sprouts and their blackstrap molasses. Mom made her own mayonnaise, went to the vitamin-smelling health food store for cartons of brewer's yeast and wheat germ. She still keeps a plastic bag of soy flour in the fridge, the essential ingredient for the excellent Soya Coffeecake. And I still remember, vividly, the terrifying (\"3 fruit bats, well washed but neither skinned nor eviscerated\") yet fascinating recipe for \u003ca href=\"http://bertc.com/subfive/recipes/fruitbat.htm\">Fruit Bat Soup\u003c/a>, not to mention the groovy, \u003ca href=\"http://en.wikipedia.org/wiki/Henri_Rousseau\">Rousseau\u003c/a>-inspired dust jacket.\u003c/p>\n\u003cp>Given that my parents were a lot more interested in health food than most of our suburban neighbors at the time, these books were shortly followed by Mollie Katzen's whimsically hand-written, cheese-heavy \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580081304/kqedorg-20\">Moosewood Cookbook\u003c/a>, then the equally whimsical \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B002NX41VQ/kqedorg-20\">Vegetarian Epicure\u003c/a> (1972) by Anna Thomas, and Katzen's follow-up, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580081266/kqedorg-20\">The Enchanted Broccoli Forest\u003c/a>.\u003c/p>\n\u003cp>Julia gathered dust while these went into heavy rotation when first my sisters, then myself, then my father all became vegetarians. Easy broiled lamb chops and chicken breasts were replaced by tofu nut balls and endless veggie chopping, much to my now-working mother's irritation. Having since tackled the multi-part, multi-page recipes in the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0767908236/kqedorg-20\">The Greens Cookbook\u003c/a> to impress my still-vegetarian sisters, I can understand her frustration.\u003c/p>\n\u003cp>Thank god, then, for quiche, salvation of the 1980s busy mother. Already a dab hand at piecrust, she could whip up a quiche à la anything the night before, pop it into the fridge, and instruct my dad to put in the oven an hour before dinnertime, which he could just about manage, having learned from the infamous Roast Chicken Incident that our oven only worked when \u003cem>both\u003c/em> knobs were turned on, one for temperature and the other for settings like \u003cem>bake\u003c/em> and \u003cem>broil.\u003c/em>\u003c/p>\n\u003cp>The Silver Palate's luscious chocolate fudge sauce was a much-loved indulgence in our house (over Haagen-Dazs vanilla Swiss almond ice cream, of course) and so the fabulous \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0761145974/kqedorg-20\">Silver Palate Cookbook\u003c/a> (1982) quickly earned a place on the shelf. I pored over it, imagining a glamorous life of high-style dinner parties punctuated with goat-cheese phyllo triangles and seafood lasagna. As Paul Prudhomme became a celebrity chef on the strength of his blackened redfish and shrimp remoulade, my parents took jaunts to New Orleans, coming back with spiral-bound cookbooks full of recipes for gooey bananas Foster and gloriously messy barbecued shrimp, served swimming in bowls of tinglingly spicy sauce with yards of crisp-crusted French bread.\u003c/p>\n\u003cp>Although my father hadn't been to the Bay Area since shipping out for the Pacific during WWII, he nonetheless bought my mom a copy of the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0679758186/kqedorg-20\">Chez Panisse Menu Cookbook\u003c/a>, written by Alice Waters with then-chef Paul Bertolli. My mother never cooked from it (too much grilled squab and nasturtium-flower salads to make it useful for suburban New Jersey, circa 1982) but I read and re-read it endlessly. Alice Waters had escaped the suburbs of New Jersey to eat deliciously in France and re-invent herself in California; how I longed to do that, too!\u003c/p>\n\u003cp>Stir-frying, fueled by the wok craze and our own forays into the newly popular Hunan and Szechuan restaurants in New York City, came into my mother's kitchen through \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0671509934/kqedorg-20\">The Thousand-Recipe Chinese Cookbook\u003c/a> by Gloria Bley Miller (1984). Tucked inside the front cover was a soy sauce-spattered sheaf of printed recipes from Uncle Tai's, my parents' favorite Hunan restaurant, a fancy place in midtown with ice-blue wallpaper, tuxedo'd captains, and fantastic hacked chicken, sesame noodles, and lamb with scallions, worlds away from the greasy fried noodles dunked in sticky duck sauce at our local strip-mall Cantonese joints.\u003c/p>\n\u003cp>I still find the sight of any of these books--on the shelf of a used bookstore, or in the welcoming, pleasantly decorated kitchens of ladies in their 50s and 60s--incredibly comforting. A glimpse of the Silver Palate Cookbook or \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0688028470/kqedorg-20\">Chef Paul Prudhomme's Louisiana Kitchen\u003c/a> (1984), buttressed by the twin volumes of Mastering the Art of French Cooking,and I feel like I've come home.\u003c/p>\n\u003cp>My mother watches Ina Garten's cooking shows now, and collects her bright, enticingly easy Barefoot Contessa cookbooks. I tuck jars of homemade jam into my suitcase when I go to visit her in New York; she stocks up on goat cheese, bagels, salmon, and lamb chops. She's discovered panko crumbs and Prosecco, rainbow chard and pomegranate juice. I sneak downstairs in the morning, to get the coffee going before she gets up. We cook together, and she reminds me again of how, at 15, I threw her out of the kitchen so I could finish whatever I was making my own way. We laugh about this, and she points out my own \u003ca href=\"http://www.amazon.com/Stephanie-Rosenbaum/e/B001KHWNVQ/ref=sr_ntt_srch_lnk_3?qid=1304875049&sr=8-3\">three cookbooks\u003c/a>, now on display in the wicker kitchen bookshelf. I tell her I learned everything from her.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Happy Mother's Day, Mom.\u003c/p>\n\n",
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"excerpt": "From Julia Child to the Moosewood Cookbook, a Mother's Day reminiscence on one writer's Mom and her cookbooks. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-27287\" title=\"MOM cookbook collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cookbook-MD2.jpg\" alt=\"MOM cookbook collage\" width=\"500\" height=\"400\">\u003cbr>\n\u003cem>Collage by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Do you remember your mother's favorite cookbook?\u003c/strong> My own mother, raised in the 1950s, married with children in the 1960s and 1970s, a working mom with a vegetarian husband and teenagers in the 1980s, had dozens of cookbooks on her kitchen shelves, each a talisman of a particular moment. To me, each of them is as much a part of her as her scarves and shoes, her Estee Lauder perfumes, the coral lipsticks and gold foil of half-unrolled tubes of Certs always in her pocketbook.\u003c/p>\n\u003cp>Now, I imagine, there are moms who love their books from Rachael Ray and Paula Deen, who gravy-stain their Emerils and their Inas. But I made my very first cookies \"all by myself\" from a recipe in the \u003ca href=\"http://www.cookbkjj.com/college/joy.htm\">Joy of Cooking\u003c/a>, the late-50s version that still had hand-drawn illustrations explaining how to skin a squirrel and decorate an Easter bunny cake. The recipe? Rolled Caramel Cookies, fussy, waferlike things that had to be swiftly removed from the baking sheet and wrapped into a curl around the handle of a wooden spoon while still warm. Even then, I wasn't happy in the kitchen unless I was trying out something just a little beyond me.\u003c/p>\n\u003cp>I watched, then helped, my mother make the perfect Banana Tea Bread from Craig Claibourne's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060160101/kqedorg-20\">New York Times Cookbook\u003c/a>, whose austere layout was complemented by black-and-white photographs of an equally severe hauteur, presenting every veal roast like an affair of state, complete with bone-china consomme cups and silver candelabra. For dinner parties, we tried out the poached, stuffed sole with tricky \u003cem>beurre blanc\u003c/em> from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375413405/kqedorg-20\">Mastering the Art of French Cooking\u003c/a> and the chocolate mousse from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/037571006X/kqedorg-20\">The French Chef Cookbook\u003c/a>.\u003c/p>\n\u003cp>Pretty soon, though, Mom loosened up, making homemade granola, whipping up Tiger's Milk shakes, and growing her own basil and tomatoes in the backyard. Now into the kitchen came \u003ca href=\"http://theculinarycellar.blogspot.com/2010/04/perla-meyers-seasonal-cook.html\">The Seasonal Kitchen\u003c/a> by Perla Meyers, circa 1973, which I loved for its earthy, oily-garlicky insistence on cooking what was fresh from the garden, and for its chunky, resolutely modern sans-serif typeface and brown-paper pages the color of a Bloomingdale's shopping bag. But I especially loved the photo of Meyers on the cover. The photographer had snapped her striding along, a confident brunette in orange turtleneck and black trousers, looking like Mary Tyler Moore if Mary had clutched a shopping bag bursting with organic vegetables instead of a plaid tam o'shanter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It followed the \u003ca href=\"http://www.amazon.com/York-Times-Natural-Foods-Cookbook/dp/038000951X\">New York Times' Natural Foods Cookbook\u003c/a> (1971), in which the paper of record tried to get down with what those crazy kids were doing, with their whole wheat breads and their bean sprouts and their blackstrap molasses. Mom made her own mayonnaise, went to the vitamin-smelling health food store for cartons of brewer's yeast and wheat germ. She still keeps a plastic bag of soy flour in the fridge, the essential ingredient for the excellent Soya Coffeecake. And I still remember, vividly, the terrifying (\"3 fruit bats, well washed but neither skinned nor eviscerated\") yet fascinating recipe for \u003ca href=\"http://bertc.com/subfive/recipes/fruitbat.htm\">Fruit Bat Soup\u003c/a>, not to mention the groovy, \u003ca href=\"http://en.wikipedia.org/wiki/Henri_Rousseau\">Rousseau\u003c/a>-inspired dust jacket.\u003c/p>\n\u003cp>Given that my parents were a lot more interested in health food than most of our suburban neighbors at the time, these books were shortly followed by Mollie Katzen's whimsically hand-written, cheese-heavy \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580081304/kqedorg-20\">Moosewood Cookbook\u003c/a>, then the equally whimsical \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B002NX41VQ/kqedorg-20\">Vegetarian Epicure\u003c/a> (1972) by Anna Thomas, and Katzen's follow-up, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580081266/kqedorg-20\">The Enchanted Broccoli Forest\u003c/a>.\u003c/p>\n\u003cp>Julia gathered dust while these went into heavy rotation when first my sisters, then myself, then my father all became vegetarians. Easy broiled lamb chops and chicken breasts were replaced by tofu nut balls and endless veggie chopping, much to my now-working mother's irritation. Having since tackled the multi-part, multi-page recipes in the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0767908236/kqedorg-20\">The Greens Cookbook\u003c/a> to impress my still-vegetarian sisters, I can understand her frustration.\u003c/p>\n\u003cp>Thank god, then, for quiche, salvation of the 1980s busy mother. Already a dab hand at piecrust, she could whip up a quiche à la anything the night before, pop it into the fridge, and instruct my dad to put in the oven an hour before dinnertime, which he could just about manage, having learned from the infamous Roast Chicken Incident that our oven only worked when \u003cem>both\u003c/em> knobs were turned on, one for temperature and the other for settings like \u003cem>bake\u003c/em> and \u003cem>broil.\u003c/em>\u003c/p>\n\u003cp>The Silver Palate's luscious chocolate fudge sauce was a much-loved indulgence in our house (over Haagen-Dazs vanilla Swiss almond ice cream, of course) and so the fabulous \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0761145974/kqedorg-20\">Silver Palate Cookbook\u003c/a> (1982) quickly earned a place on the shelf. I pored over it, imagining a glamorous life of high-style dinner parties punctuated with goat-cheese phyllo triangles and seafood lasagna. As Paul Prudhomme became a celebrity chef on the strength of his blackened redfish and shrimp remoulade, my parents took jaunts to New Orleans, coming back with spiral-bound cookbooks full of recipes for gooey bananas Foster and gloriously messy barbecued shrimp, served swimming in bowls of tinglingly spicy sauce with yards of crisp-crusted French bread.\u003c/p>\n\u003cp>Although my father hadn't been to the Bay Area since shipping out for the Pacific during WWII, he nonetheless bought my mom a copy of the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0679758186/kqedorg-20\">Chez Panisse Menu Cookbook\u003c/a>, written by Alice Waters with then-chef Paul Bertolli. My mother never cooked from it (too much grilled squab and nasturtium-flower salads to make it useful for suburban New Jersey, circa 1982) but I read and re-read it endlessly. Alice Waters had escaped the suburbs of New Jersey to eat deliciously in France and re-invent herself in California; how I longed to do that, too!\u003c/p>\n\u003cp>Stir-frying, fueled by the wok craze and our own forays into the newly popular Hunan and Szechuan restaurants in New York City, came into my mother's kitchen through \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0671509934/kqedorg-20\">The Thousand-Recipe Chinese Cookbook\u003c/a> by Gloria Bley Miller (1984). Tucked inside the front cover was a soy sauce-spattered sheaf of printed recipes from Uncle Tai's, my parents' favorite Hunan restaurant, a fancy place in midtown with ice-blue wallpaper, tuxedo'd captains, and fantastic hacked chicken, sesame noodles, and lamb with scallions, worlds away from the greasy fried noodles dunked in sticky duck sauce at our local strip-mall Cantonese joints.\u003c/p>\n\u003cp>I still find the sight of any of these books--on the shelf of a used bookstore, or in the welcoming, pleasantly decorated kitchens of ladies in their 50s and 60s--incredibly comforting. A glimpse of the Silver Palate Cookbook or \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0688028470/kqedorg-20\">Chef Paul Prudhomme's Louisiana Kitchen\u003c/a> (1984), buttressed by the twin volumes of Mastering the Art of French Cooking,and I feel like I've come home.\u003c/p>\n\u003cp>My mother watches Ina Garten's cooking shows now, and collects her bright, enticingly easy Barefoot Contessa cookbooks. I tuck jars of homemade jam into my suitcase when I go to visit her in New York; she stocks up on goat cheese, bagels, salmon, and lamb chops. She's discovered panko crumbs and Prosecco, rainbow chard and pomegranate juice. I sneak downstairs in the morning, to get the coffee going before she gets up. We cook together, and she reminds me again of how, at 15, I threw her out of the kitchen so I could finish whatever I was making my own way. We laugh about this, and she points out my own \u003ca href=\"http://www.amazon.com/Stephanie-Rosenbaum/e/B001KHWNVQ/ref=sr_ntt_srch_lnk_3?qid=1304875049&sr=8-3\">three cookbooks\u003c/a>, now on display in the wicker kitchen bookshelf. I tell her I learned everything from her.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Happy Mother's Day, Mom.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Short Guide to Tequila and Making a Great Margarita",
"title": "A Short Guide to Tequila and Making a Great Margarita",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Quick Cinco de Mayo quiz:\u003c/strong> Where is the margarita more popular, the United States or Mexico? If you guessed the U.S. you win. Margaritas are the number one cocktail ordered in the U.S.\u003cbr>\n[aside postID='bayareabites_48283,bayareabites_55238,bayareabites_55777' label='Alternate Margarita Recipes']\u003cbr>\nIn Mexico, the \u003ca href=\"http://cocktails.about.com/od/tequilarecipes/r/paloma_tequila.htm\">Paloma\u003c/a> — a combination of grapefruit soda, tequila, salt and lime juice — is the mixed-drink of choice. But north of the border, margaritas reign supreme and, as you might guess, there's no day where margaritas are served more in this country than Cinco de Mayo.\u003c/p>\n\u003cp>Cinco de Mayo is sort of an odd holiday. Contrary to popular belief, it is NOT \u003ca href=\"http://en.wikipedia.org/wiki/Mexican_independence_day\">Mexican Independence Day\u003c/a> — that takes place in September. No, Cinco de Mayo is simply the commemoration of a battle where the French were defeated in Puebla. In Mexico, it is not an official holiday and Puebla is really the only place where the day is observed.\u003c/p>\n\u003cp>This is not to say you shouldn't celebrate yourself. After all, there's a solid American tradition of embracing other countries' holidays as an excuse for a good happy hour (think of St. Patrick's Day). Plus the weather is so nice in May and there are really no other good party holidays until Memorial Day (yes, there's Mother's Day, but that's really more about brunch). So if you're looking for an excuse to be festive, then today is the day to break out the chips and guacamole and make a nice pitcher of margaritas.\u003c/p>\n\u003cp>To learn more about this classic Mexican cocktail and tequila itself, I interviewed a couple of experts. Dave Karraker works for \u003ca href=\"http://www.skyyspirits.com/home.php\">SKYY Spirits\u003c/a> in San Francisco, which distributes both Cabo Wabo and Espolón Tequila (plus he's a friend of a friend), so I figured he'd be a good person to speak with. I also asked Julian Limon Nunez, a colleague of my husband's whose family owns the \u003ca href=\"http://www.tequilaviejito.com/\">Tequila El Viejito\u003c/a> distillery in Guadalajara Mexico, to tell me a little bit about tequila.\u003c/p>\n\u003cp>So here's a little primer on margaritas and tequila for your Cinco de Mayo holiday. Enjoy and remember to call a cab for any friends who are celebrating with you.\u003c/p>\n\u003cfigure id=\"attachment_27212\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/blue-agave.jpg\">\u003cimg class=\"size-full wp-image-27212\" title=\"blue agave plant\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/blue-agave.jpg\" alt=\"blue agaave plant\" width=\"500\" height=\"375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Agave tequilana (blue agave). Photo credit: Kurt Stüber courtesy of GNU Free Documentation License\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What's the difference between the various types of tequila?\u003c/strong>\u003cbr>\nFirst of all, tequila must be produced in very specific regions of Mexico to be allowed the \"tequila\" designation. Just as you can't call a sparkling wine champagne if it's not made in the Champagne region of France, you cannot call a spirit tequila if it is not made in Jalisco or a few other designated areas in Mexico.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are two main categories of tequila.\u003cbr>\n\u003cstrong>100% agave\u003c/strong> -- This is a spirit made entirely from the agave plant.\u003cbr>\n\u003cstrong>Mixto \u003c/strong>-- This is a mixture of agave plus other ingredients which include grain alcohols and/or sugar and food coloring. It must be at least 51% agave to qualify as tequila.\u003c/p>\n\u003cp>Both Julian and Dave suggest avoiding mixtos if for no other reason than mixed alcohols give you a hangover. Plus, the flavor is harsher and, quite honestly, not all that great. If you've ever had a tequila that made you swear you'd never drink it again, chances are it was a mixto.\u003c/p>\n\u003cp>\u003cstrong>There are five types of 100% agave tequila:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Blanco (silver): This tequila is not aged after it's been distilled and has an earthy agave flavor.\u003c/li>\n\u003cli>Reposado: Aged between 2months to a year, reposado tequilas offer a smooth taste without a lot of bite.\u003c/li>\n\u003cli>Joven (gold): This is a combination of blanco and reposado and is a great choice for mixed drinks.\u003c/li>\n\u003cli>Añejo: Aged between one and three years in oak barrels, this is a sipping tequila. Like a fine Scotch or other aged spirits, it has a refined taste that is best appreciated on its own.\u003c/li>\n\u003cli>Extra Añejo: Aged for three years or more in oak barrels, this tequila is the highest quality available.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Which tequila should you use to make margaritas?\u003c/strong>\u003cbr>\nBoth Julian and Dave recommend using blanco, joven or reposado tequila for making margaritas. Blanco will give your margarita more of a true agave flavor while reposado is for those who want a smoother taste. Joven is a nice balance between the two.\u003c/p>\n\u003cp>Don't use añejo and extra añejo as they are too refined to mix with citrus or really anything else and should be appreciated on their own. Plus they're a lot more expensive so it's a bit of a waste to use as an ingredient for a mixed drink.\u003c/p>\n\u003cp>\u003cstrong>Why do people salt their margarita glass?\u003c/strong>\u003cbr>\nAccording to Dave, salt opens up the taste buds and the palate, which aids in the tasting experience. Julian thinks the salt neutralizes the sweetness of the cocktail. He says that a lot of Mexican desserts are sweet and salty (like tamarind confections), and salting something sweet is common in Mexico. Plus the salt nicely accompanies the agave and lime flavors and enhances the overall margarita experience.\u003c/p>\n\u003cp>When salting a margarita glass, be sure to run a lime around the edge to moisten the lip so the salt sticks. Salting your margarita glass is really a personal choice. And, if the salt bugs you, then leave it off.\u003c/p>\n\u003cp>\u003cstrong>Should you add other liquors to your margarita?\u003c/strong>\u003cbr>\nThere are two ways to infuse sweetness into your margarita, adding an orange liquor or including agave nectar or syrup. A recipe using each method is provided below.\u003c/p>\n\u003cp>Triple sec, Cointreau and Grand Marnier are often used to add a sophisticated orange sweetener to margaritas. They are commonly added in restaurant and bar drinks because they provide a smooth balance to the lime; they also make the drink more expensive.\u003c/p>\n\u003cp>If you prefer a natural agave flavor, then you can simply use an agave syrup, which naturally sweetens the drink and heightens the agave flavor, adding a complexity that other sweeteners diminish.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27227 photo\" title=\"margarita with lime\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/margarita-with-lime.jpg\" alt=\"margarita with lime\" width=\"375\" height=\"500\">\u003c/p>\n\u003cp>\u003cstrong>Margarita Recipes\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And now for the part you've been waiting for, the actual recipes so you can get down to celebrating. I've included two margarita recipes here. The first is a Classic Margarita. Recommended by Dave, who says it's the recipe that \u003ca href=\"http://www.tommystequila.com\">Tommy's\u003c/a> uses, it forgoes the orange liquor and instead relies on agave syrup. With only tequila, lime and agave this is a purist's drink. The second recipe uses Cointreau for a sweeter more refined flavor. Both are a great way to celebrate the day.\u003c/p>\n\u003cfieldset>\n\u003clegend>Recipe: Classic Margarita\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Margarita using tequila, agave syrup and lime\u003c/em>\u003c/p>\n\u003cp>\u003cem>Recipe used with the permission of \u003ca href=\"http://www.skyyspirits.com/home.php\">SKYY Spirits\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 drink\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 lime wedge\u003c/li>\n\u003cli class=\"ingredient\">Kosher salt\u003c/li>\n\u003cli class=\"ingredient\">Ice\u003c/li>\n\u003cli class=\"ingredient\">2 ounces tequila (Dave recommends Cabo Wabo or Espolon but any blanco, joven or reposado will do)\u003c/li>\n\u003cli class=\"ingredient\">1 ounce fresh lime juice\u003c/li>\n\u003cli class=\"ingredient\">1/2 ounce agave nectar or juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Moisten the outer rim of a rocks glass with the lime wedge and coat lightly with salt.\u003c/li>\n\u003cli>Fill a cocktail shaker with ice. Add the tequila, lime juice and agave nectar, shake well and strain into the rocks glass.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Mexican\u003c/em>\u003c/p>\n\u003c/fieldset>\n\u003cfieldset>\n\u003clegend>Recipe: \u003ca class=\"url\" href=\"http://www.chow.com/recipes/10643-perfect-margarita\">The Perfect Margarita\u003c/a>\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>The second recipe is from \u003ca href=\"http://www.chow.com/\">Chow\u003c/a>. With Cointreau added to augment the drink with an infusion of orange flavor, the result is quite elegant.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 drink\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredient\">\n\u003cli class=\"ingredient\">Salt, for rimming the glass (optional)\u003c/li>\n\u003cli class=\"ingredient\">Ice\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 ounces Tequila (blanco, 100 percent agave)\u003c/li>\n\u003cli class=\"ingredient\">1 ounce freshly squeezed lime juice\u003c/li>\n\u003cli class=\"ingredient\">1/2 ounce Cointreau (not Triple Sec)\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>If using salt, place in a shallow dish. Moisten the rim of a rocks glass with a dampened paper towel, then dip in salt.\u003c/li>\n\u003cli>Fill the glass with ice; add tequila, lime juice, and Cointreau; and stir a few times until chilled. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Mexican\u003c/em>\u003c/p>\n\u003c/fieldset>\n\n",
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"excerpt": "In the United States, margaritas reign supreme and, as you might guess, there's no day where margaritas are served more in this country than Cinco de Mayo.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Quick Cinco de Mayo quiz:\u003c/strong> Where is the margarita more popular, the United States or Mexico? If you guessed the U.S. you win. Margaritas are the number one cocktail ordered in the U.S.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIn Mexico, the \u003ca href=\"http://cocktails.about.com/od/tequilarecipes/r/paloma_tequila.htm\">Paloma\u003c/a> — a combination of grapefruit soda, tequila, salt and lime juice — is the mixed-drink of choice. But north of the border, margaritas reign supreme and, as you might guess, there's no day where margaritas are served more in this country than Cinco de Mayo.\u003c/p>\n\u003cp>Cinco de Mayo is sort of an odd holiday. Contrary to popular belief, it is NOT \u003ca href=\"http://en.wikipedia.org/wiki/Mexican_independence_day\">Mexican Independence Day\u003c/a> — that takes place in September. No, Cinco de Mayo is simply the commemoration of a battle where the French were defeated in Puebla. In Mexico, it is not an official holiday and Puebla is really the only place where the day is observed.\u003c/p>\n\u003cp>This is not to say you shouldn't celebrate yourself. After all, there's a solid American tradition of embracing other countries' holidays as an excuse for a good happy hour (think of St. Patrick's Day). Plus the weather is so nice in May and there are really no other good party holidays until Memorial Day (yes, there's Mother's Day, but that's really more about brunch). So if you're looking for an excuse to be festive, then today is the day to break out the chips and guacamole and make a nice pitcher of margaritas.\u003c/p>\n\u003cp>To learn more about this classic Mexican cocktail and tequila itself, I interviewed a couple of experts. Dave Karraker works for \u003ca href=\"http://www.skyyspirits.com/home.php\">SKYY Spirits\u003c/a> in San Francisco, which distributes both Cabo Wabo and Espolón Tequila (plus he's a friend of a friend), so I figured he'd be a good person to speak with. I also asked Julian Limon Nunez, a colleague of my husband's whose family owns the \u003ca href=\"http://www.tequilaviejito.com/\">Tequila El Viejito\u003c/a> distillery in Guadalajara Mexico, to tell me a little bit about tequila.\u003c/p>\n\u003cp>So here's a little primer on margaritas and tequila for your Cinco de Mayo holiday. Enjoy and remember to call a cab for any friends who are celebrating with you.\u003c/p>\n\u003cfigure id=\"attachment_27212\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/blue-agave.jpg\">\u003cimg class=\"size-full wp-image-27212\" title=\"blue agave plant\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/blue-agave.jpg\" alt=\"blue agaave plant\" width=\"500\" height=\"375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Agave tequilana (blue agave). Photo credit: Kurt Stüber courtesy of GNU Free Documentation License\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What's the difference between the various types of tequila?\u003c/strong>\u003cbr>\nFirst of all, tequila must be produced in very specific regions of Mexico to be allowed the \"tequila\" designation. Just as you can't call a sparkling wine champagne if it's not made in the Champagne region of France, you cannot call a spirit tequila if it is not made in Jalisco or a few other designated areas in Mexico.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are two main categories of tequila.\u003cbr>\n\u003cstrong>100% agave\u003c/strong> -- This is a spirit made entirely from the agave plant.\u003cbr>\n\u003cstrong>Mixto \u003c/strong>-- This is a mixture of agave plus other ingredients which include grain alcohols and/or sugar and food coloring. It must be at least 51% agave to qualify as tequila.\u003c/p>\n\u003cp>Both Julian and Dave suggest avoiding mixtos if for no other reason than mixed alcohols give you a hangover. Plus, the flavor is harsher and, quite honestly, not all that great. If you've ever had a tequila that made you swear you'd never drink it again, chances are it was a mixto.\u003c/p>\n\u003cp>\u003cstrong>There are five types of 100% agave tequila:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Blanco (silver): This tequila is not aged after it's been distilled and has an earthy agave flavor.\u003c/li>\n\u003cli>Reposado: Aged between 2months to a year, reposado tequilas offer a smooth taste without a lot of bite.\u003c/li>\n\u003cli>Joven (gold): This is a combination of blanco and reposado and is a great choice for mixed drinks.\u003c/li>\n\u003cli>Añejo: Aged between one and three years in oak barrels, this is a sipping tequila. Like a fine Scotch or other aged spirits, it has a refined taste that is best appreciated on its own.\u003c/li>\n\u003cli>Extra Añejo: Aged for three years or more in oak barrels, this tequila is the highest quality available.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Which tequila should you use to make margaritas?\u003c/strong>\u003cbr>\nBoth Julian and Dave recommend using blanco, joven or reposado tequila for making margaritas. Blanco will give your margarita more of a true agave flavor while reposado is for those who want a smoother taste. Joven is a nice balance between the two.\u003c/p>\n\u003cp>Don't use añejo and extra añejo as they are too refined to mix with citrus or really anything else and should be appreciated on their own. Plus they're a lot more expensive so it's a bit of a waste to use as an ingredient for a mixed drink.\u003c/p>\n\u003cp>\u003cstrong>Why do people salt their margarita glass?\u003c/strong>\u003cbr>\nAccording to Dave, salt opens up the taste buds and the palate, which aids in the tasting experience. Julian thinks the salt neutralizes the sweetness of the cocktail. He says that a lot of Mexican desserts are sweet and salty (like tamarind confections), and salting something sweet is common in Mexico. Plus the salt nicely accompanies the agave and lime flavors and enhances the overall margarita experience.\u003c/p>\n\u003cp>When salting a margarita glass, be sure to run a lime around the edge to moisten the lip so the salt sticks. Salting your margarita glass is really a personal choice. And, if the salt bugs you, then leave it off.\u003c/p>\n\u003cp>\u003cstrong>Should you add other liquors to your margarita?\u003c/strong>\u003cbr>\nThere are two ways to infuse sweetness into your margarita, adding an orange liquor or including agave nectar or syrup. A recipe using each method is provided below.\u003c/p>\n\u003cp>Triple sec, Cointreau and Grand Marnier are often used to add a sophisticated orange sweetener to margaritas. They are commonly added in restaurant and bar drinks because they provide a smooth balance to the lime; they also make the drink more expensive.\u003c/p>\n\u003cp>If you prefer a natural agave flavor, then you can simply use an agave syrup, which naturally sweetens the drink and heightens the agave flavor, adding a complexity that other sweeteners diminish.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27227 photo\" title=\"margarita with lime\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/margarita-with-lime.jpg\" alt=\"margarita with lime\" width=\"375\" height=\"500\">\u003c/p>\n\u003cp>\u003cstrong>Margarita Recipes\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And now for the part you've been waiting for, the actual recipes so you can get down to celebrating. I've included two margarita recipes here. The first is a Classic Margarita. Recommended by Dave, who says it's the recipe that \u003ca href=\"http://www.tommystequila.com\">Tommy's\u003c/a> uses, it forgoes the orange liquor and instead relies on agave syrup. With only tequila, lime and agave this is a purist's drink. The second recipe uses Cointreau for a sweeter more refined flavor. Both are a great way to celebrate the day.\u003c/p>\n\u003cfieldset>\n\u003clegend>Recipe: Classic Margarita\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Margarita using tequila, agave syrup and lime\u003c/em>\u003c/p>\n\u003cp>\u003cem>Recipe used with the permission of \u003ca href=\"http://www.skyyspirits.com/home.php\">SKYY Spirits\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 drink\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 lime wedge\u003c/li>\n\u003cli class=\"ingredient\">Kosher salt\u003c/li>\n\u003cli class=\"ingredient\">Ice\u003c/li>\n\u003cli class=\"ingredient\">2 ounces tequila (Dave recommends Cabo Wabo or Espolon but any blanco, joven or reposado will do)\u003c/li>\n\u003cli class=\"ingredient\">1 ounce fresh lime juice\u003c/li>\n\u003cli class=\"ingredient\">1/2 ounce agave nectar or juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Moisten the outer rim of a rocks glass with the lime wedge and coat lightly with salt.\u003c/li>\n\u003cli>Fill a cocktail shaker with ice. Add the tequila, lime juice and agave nectar, shake well and strain into the rocks glass.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Mexican\u003c/em>\u003c/p>\n\u003c/fieldset>\n\u003cfieldset>\n\u003clegend>Recipe: \u003ca class=\"url\" href=\"http://www.chow.com/recipes/10643-perfect-margarita\">The Perfect Margarita\u003c/a>\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>The second recipe is from \u003ca href=\"http://www.chow.com/\">Chow\u003c/a>. With Cointreau added to augment the drink with an infusion of orange flavor, the result is quite elegant.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 drink\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredient\">\n\u003cli class=\"ingredient\">Salt, for rimming the glass (optional)\u003c/li>\n\u003cli class=\"ingredient\">Ice\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 ounces Tequila (blanco, 100 percent agave)\u003c/li>\n\u003cli class=\"ingredient\">1 ounce freshly squeezed lime juice\u003c/li>\n\u003cli class=\"ingredient\">1/2 ounce Cointreau (not Triple Sec)\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>If using salt, place in a shallow dish. Moisten the rim of a rocks glass with a dampened paper towel, then dip in salt.\u003c/li>\n\u003cli>Fill the glass with ice; add tequila, lime juice, and Cointreau; and stir a few times until chilled. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Mexican\u003c/em>\u003c/p>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Strawberry Rhubarb Tarts ",
"title": "Strawberry Rhubarb Tarts ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Happy May Day!\u003c/strong> My middle sister spent her college years at a small Seven Sisters school known for both its academic rigor and its fondness for Anglophile-ish, slightly archaic traditions (\u003cem>lots\u003c/em> of teas there). On May 1st, the president of the college would ride into campus on a white horse, and students wore flower crowns and white dresses and sang hymns to the May before having strawberries and cream for breakfast.\u003c/p>\n\u003cp>White horses, sadly, do not have full representation in my part of Temescal. But the strawberries from just south of here are finally starting to get sweet (all that rain delayed the season somewhat). If you look, you can probably find some rhubarb, too. Any new kind of fruit is very welcome right now, during this season when the weather feels like spring but winter's kales and citrus are still hanging on.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27117\" title=\"rhubarb\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/rhubarb500.jpg\" alt=\"rhubarb\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Rhubarb\u003c/em>\u003c/p>\n\u003cp>Remember that rainy scene in the beginning of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060852569/kqedorg-20\">Animal Vegetable Miracle\u003c/a>, when author Barbara Kingsolver, in the first week of her locavore experiment, is despondent at the thought of returning home to her banana-less household with no fruit? Drenched by a spring downpour, she splashes through the farmers' market and is rewarded at last with a beautiful bundle of red-stemmed rhubarb.\u003c/p>\n\u003cp>Unless you're a gardener and an old-fashioned pie-lover, you've probably never seen rhubarb growing, and you might not recognize it even if you did. A perennial plant, it forms a low, leafy mound, with wide spinachy leaves the size of a hat. Look under the leaves and you'll see long, reddish stalks coming up from the ground. Grip one firmly and pull it out. Trim off the mildly toxic leaf, and there you have it, a sour, sour stalk of what used to be called pieplant.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, it doesn't take much sweetening to bring out its lovely tangy fruitiness, one that matches incredibly well with both strawberries and orange.\u003c/p>\n\u003cp>Lots of recipes tell you to put the rhubarb through all sorts of elaborate machinations before putting it in the pie. What a bunch of, well, rhubarb! Just cut it up, toss it with sugar and a little cornstarch, and you're on your way to pie heaven. The only caveat is that rhubarb contains a lot of water, which the sugar will pull out, so you want to make your filling just before you're ready to bake your pie. Otherwise, you'll end up with a lot of small pieces of fruit floating in a big puddle of syrupy liquid.\u003c/p>\n\u003cp>Don't go overboard with the cornstarch; being juicy is one of this pie's homemade charms. Vanilla ice cream is the perfect accompaniment.\u003c/p>\n\u003cp>Because this is a very juicy pie, it's good to use a lattice crust to let the steam out. Yes, making a proper lattice does take some concentration and a little finger-dexterity, but I find the few minutes' effort to be well-rewarded by the amazement this fancy-pants basket weave inspires. If, for some smart reason, your utensil drawer contains a little crinkled-edged pastry or ravioli wheel, now's the time to use it. It will make your pie crust look incredibly 1950s-cute.\u003c/p>\n\u003cp>So, this is how you do it: Lay your longest strip of dough across the middle of the pie. Then lay another long strip crosswise across the middle. Lay another strip down next the first. Then lay down another crosswise strip, only weave it \u003cem>under\u003c/em> the first strip and \u003cem>over\u003c/em> the second one. Keep doing this, alternating vertical and horizontal strips, lifting the strips as necessary to get that cute under-and-over pattern. If your strip breaks, just jam the pieces back together or hide the broken parts under another strip.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>You can make this either as one pie or six three- to four-inch tarts. In order to get the right crust-to-fruit ratio, I would use tart pans or ramekins that are at least two inches deep.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Strawberry Rhubarb Tarts\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cem>These pretty pink tarts are a sweet, tangy taste of spring. Because the filling is very moist, it's best served the day it's made, to avoid a soggy bottom crust. You can also make this as a single strawberry rhubarb pie.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27111 photo\" title=\"Strawberry Rhubarb Tarts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/strawberry-rhubarb-tarts500.jpg\" alt=\"Strawberry Rhubarb Tarts\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hours, plus 1 hour chilling time for dough\u003cspan class=\"value-title\" title=\"PT3H\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">45 min\u003cspan class=\"value-title\" title=\"PT45M\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">3 hours 45 min\u003cspan class=\"value-title\" title=\"PT3H45M\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">6 tarts or 1 pie\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\"> \u003cstrong>Crust:\u003c/strong>\n\u003cli class=\"ingredient\">2 1/2 cups flour\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp salt\u003c/li>\n\u003cli class=\"ingredient\">1 tbsp sugar\u003c/li>\n\u003cli class=\"ingredient\">2 sticks (1/2 lb) butter, very cold\u003c/li>\n\u003cli class=\"ingredient\">1 tbsp cider vinegar\u003c/li>\n\u003cli class=\"ingredient\">6-8 tbsp ice water\u003c/li>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003c/p>\n\u003cli class=\"ingredient\">5- 6 stalks rhubarb, about 1 1/2 lbs, trimmed and chopped into 1/2-inch pieces (should make about 4 cups)\u003c/li>\n\u003cli class=\"ingredient\">2/3 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">4 tsp cornstarch\u003c/li>\n\u003cli class=\"ingredient\">1 tsp finely grated orange rind\u003c/li>\n\u003cli class=\"ingredient\">1 box organic strawberries, hulled and sliced\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>In a large bowl, mix dry ingredients. Cut butter into cubes, and toss in dry ingredients until butter is completely coated. Using a pastry blender or your fingertips, cut butter into flour until it is the size of biggish peas. Leave it chunkier than you think you should.\u003c/li>\n\u003cli>Mix cider vinegar into water. Add 5 tbsp of water mixture all at once, stirring and tossing with your fingertips. Gently scooping and mixing in any dry patches as you go, add just enough more water so that you can squeeze a handful of dough together into a rough ball. Flatten into two disks, wrap in plastic (or pop into 2 large resealable plastic bags) and chill for at least an hour.\u003c/li>\n\u003cli>Then, roll out one round on a well-floured surface. For tarts, cut circles of dough just slightly larger than each tart pan. Drape each dough circle over a tart pan and gently press it in so pan is lined evenly. Put tart pans back in fridge to chill while you make your filling.\u003c/li>\n\u003cli>Preheat oven to 375F. Mix sugar and cornstarch together, and pour over rhubarb, strawberries, and orange rind. Toss it a few times. Set aside while you roll out the top crust.\u003c/li>\n\u003cli>Roll out your second dough round. Cut your top crust into strips for the lattice.\u003c/li>\n\u003cli>Take the chilled crusts out of the fridge. Scoop filling generously into each pan, adding in the sugary goo from the bottom of the bowl. (If it seems like you have a lot of liquid left in the bowl, pour it off before you scoop in any leftover goo.) Weave your lattice on top of each tart. Sprinkle with sugar and place on a big foil-lined baking sheet in the oven. (Why a baking sheet? Because some juice going to bubble over and burn, and a baking sheet is easier to clean than the bottom of the oven.)\u003c/li>\n\u003cli> Bake for 40-45 minutes, until crust is golden and filling is juicy and bubbling. Don't worry if filling seems a little soupy at first; it will thicken as it cools.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Happy May Day!\u003c/strong> My middle sister spent her college years at a small Seven Sisters school known for both its academic rigor and its fondness for Anglophile-ish, slightly archaic traditions (\u003cem>lots\u003c/em> of teas there). On May 1st, the president of the college would ride into campus on a white horse, and students wore flower crowns and white dresses and sang hymns to the May before having strawberries and cream for breakfast.\u003c/p>\n\u003cp>White horses, sadly, do not have full representation in my part of Temescal. But the strawberries from just south of here are finally starting to get sweet (all that rain delayed the season somewhat). If you look, you can probably find some rhubarb, too. Any new kind of fruit is very welcome right now, during this season when the weather feels like spring but winter's kales and citrus are still hanging on.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27117\" title=\"rhubarb\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/rhubarb500.jpg\" alt=\"rhubarb\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Rhubarb\u003c/em>\u003c/p>\n\u003cp>Remember that rainy scene in the beginning of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060852569/kqedorg-20\">Animal Vegetable Miracle\u003c/a>, when author Barbara Kingsolver, in the first week of her locavore experiment, is despondent at the thought of returning home to her banana-less household with no fruit? Drenched by a spring downpour, she splashes through the farmers' market and is rewarded at last with a beautiful bundle of red-stemmed rhubarb.\u003c/p>\n\u003cp>Unless you're a gardener and an old-fashioned pie-lover, you've probably never seen rhubarb growing, and you might not recognize it even if you did. A perennial plant, it forms a low, leafy mound, with wide spinachy leaves the size of a hat. Look under the leaves and you'll see long, reddish stalks coming up from the ground. Grip one firmly and pull it out. Trim off the mildly toxic leaf, and there you have it, a sour, sour stalk of what used to be called pieplant.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, it doesn't take much sweetening to bring out its lovely tangy fruitiness, one that matches incredibly well with both strawberries and orange.\u003c/p>\n\u003cp>Lots of recipes tell you to put the rhubarb through all sorts of elaborate machinations before putting it in the pie. What a bunch of, well, rhubarb! Just cut it up, toss it with sugar and a little cornstarch, and you're on your way to pie heaven. The only caveat is that rhubarb contains a lot of water, which the sugar will pull out, so you want to make your filling just before you're ready to bake your pie. Otherwise, you'll end up with a lot of small pieces of fruit floating in a big puddle of syrupy liquid.\u003c/p>\n\u003cp>Don't go overboard with the cornstarch; being juicy is one of this pie's homemade charms. Vanilla ice cream is the perfect accompaniment.\u003c/p>\n\u003cp>Because this is a very juicy pie, it's good to use a lattice crust to let the steam out. Yes, making a proper lattice does take some concentration and a little finger-dexterity, but I find the few minutes' effort to be well-rewarded by the amazement this fancy-pants basket weave inspires. If, for some smart reason, your utensil drawer contains a little crinkled-edged pastry or ravioli wheel, now's the time to use it. It will make your pie crust look incredibly 1950s-cute.\u003c/p>\n\u003cp>So, this is how you do it: Lay your longest strip of dough across the middle of the pie. Then lay another long strip crosswise across the middle. Lay another strip down next the first. Then lay down another crosswise strip, only weave it \u003cem>under\u003c/em> the first strip and \u003cem>over\u003c/em> the second one. Keep doing this, alternating vertical and horizontal strips, lifting the strips as necessary to get that cute under-and-over pattern. If your strip breaks, just jam the pieces back together or hide the broken parts under another strip.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can make this either as one pie or six three- to four-inch tarts. In order to get the right crust-to-fruit ratio, I would use tart pans or ramekins that are at least two inches deep.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Strawberry Rhubarb Tarts\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cem>These pretty pink tarts are a sweet, tangy taste of spring. Because the filling is very moist, it's best served the day it's made, to avoid a soggy bottom crust. You can also make this as a single strawberry rhubarb pie.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27111 photo\" title=\"Strawberry Rhubarb Tarts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/strawberry-rhubarb-tarts500.jpg\" alt=\"Strawberry Rhubarb Tarts\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hours, plus 1 hour chilling time for dough\u003cspan class=\"value-title\" title=\"PT3H\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">45 min\u003cspan class=\"value-title\" title=\"PT45M\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">3 hours 45 min\u003cspan class=\"value-title\" title=\"PT3H45M\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">6 tarts or 1 pie\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\"> \u003cstrong>Crust:\u003c/strong>\n\u003cli class=\"ingredient\">2 1/2 cups flour\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp salt\u003c/li>\n\u003cli class=\"ingredient\">1 tbsp sugar\u003c/li>\n\u003cli class=\"ingredient\">2 sticks (1/2 lb) butter, very cold\u003c/li>\n\u003cli class=\"ingredient\">1 tbsp cider vinegar\u003c/li>\n\u003cli class=\"ingredient\">6-8 tbsp ice water\u003c/li>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003c/p>\n\u003cli class=\"ingredient\">5- 6 stalks rhubarb, about 1 1/2 lbs, trimmed and chopped into 1/2-inch pieces (should make about 4 cups)\u003c/li>\n\u003cli class=\"ingredient\">2/3 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">4 tsp cornstarch\u003c/li>\n\u003cli class=\"ingredient\">1 tsp finely grated orange rind\u003c/li>\n\u003cli class=\"ingredient\">1 box organic strawberries, hulled and sliced\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>In a large bowl, mix dry ingredients. Cut butter into cubes, and toss in dry ingredients until butter is completely coated. Using a pastry blender or your fingertips, cut butter into flour until it is the size of biggish peas. Leave it chunkier than you think you should.\u003c/li>\n\u003cli>Mix cider vinegar into water. Add 5 tbsp of water mixture all at once, stirring and tossing with your fingertips. Gently scooping and mixing in any dry patches as you go, add just enough more water so that you can squeeze a handful of dough together into a rough ball. Flatten into two disks, wrap in plastic (or pop into 2 large resealable plastic bags) and chill for at least an hour.\u003c/li>\n\u003cli>Then, roll out one round on a well-floured surface. For tarts, cut circles of dough just slightly larger than each tart pan. Drape each dough circle over a tart pan and gently press it in so pan is lined evenly. Put tart pans back in fridge to chill while you make your filling.\u003c/li>\n\u003cli>Preheat oven to 375F. Mix sugar and cornstarch together, and pour over rhubarb, strawberries, and orange rind. Toss it a few times. Set aside while you roll out the top crust.\u003c/li>\n\u003cli>Roll out your second dough round. Cut your top crust into strips for the lattice.\u003c/li>\n\u003cli>Take the chilled crusts out of the fridge. Scoop filling generously into each pan, adding in the sugary goo from the bottom of the bowl. (If it seems like you have a lot of liquid left in the bowl, pour it off before you scoop in any leftover goo.) Weave your lattice on top of each tart. Sprinkle with sugar and place on a big foil-lined baking sheet in the oven. (Why a baking sheet? Because some juice going to bubble over and burn, and a baking sheet is easier to clean than the bottom of the oven.)\u003c/li>\n\u003cli> Bake for 40-45 minutes, until crust is golden and filling is juicy and bubbling. Don't worry if filling seems a little soupy at first; it will thicken as it cools.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Petaluma Easter Brunch and Farm Tour",
"title": "Petaluma Easter Brunch and Farm Tour",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/eggs.jpg\" alt=\"Eggs from Tara Firma Farms\" title=\"Eggs from Tara Firma Farms\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26978\">\u003cbr>\n\u003cem>Eggs from Tara Firma Farms\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Happy Easter!\u003c/strong> And where better to spend this egg-centric holiday than Petaluma, land of butter & eggs? This pretty Sonoma town is worth a drive anytime, especially now while the surrounding hills are green and the cows contented. \u003c/p>\n\u003cp>Start your Sunday with brunch at \u003ca href=\"http://www.dellafattoria.com\">Della Fattoria Bakery and Cafe\u003c/a>. If you shop at the Ferry Plaza or Marin County farmers' markets, you've probably ogled Della Fattoria's big brown loaves many a time as you try to choose that week's purchase: pumpkin-seed or polenta? Meyer lemon-rosemary (my favorite) or olive? A square Pullman loaf for slicing and toasting, or a crunchy-crusted epi to rip and dunk? \u003c/p>\n\u003cp>At the heart of Della Fattoria's operation is a farm and bakery, where their breads are baked in wood-fired ovens. The farm doubles as a site for outdoor, communal \"ranch dinners\"; there's also a small cottage available for rent by the week or by the night.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/menu.jpg\" alt=\"Easter brunch menu at Della Fattoria\" title=\"Easter brunch menu at Della Fattoria\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26958\">\u003cbr>\n\u003cem>Easter brunch menu at Della Fattoria\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In downtown Petaluma, Della Fattoria runs a bakery-cafe that serves breakfast and lunch 7 days a week, plus dinner on Fridays. The menu shifts a little with inspiration and the seasons, but farm eggs, local meats, and bakery products are always front and center. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/eggs-benedict.jpg\" alt=\"Polenta, asparagus, and egg at Della Fattoria Bakery and Cafe\" title=\"Polenta, asparagus, and egg at Della Fattoria Bakery and Cafe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26959\">\u003cbr>\n\u003cem>Polenta, asparagus, and egg at Della Fattoria Bakery & Cafe\u003c/em>\u003c/p>\n\u003cp>This Sunday, you'll find eggs bennie (eggs Benedict), of course, made with poached ranch eggs, ham, and spring asparagus under a cloak of hollandaise sauce over husky whole-grain toast. Creamy polenta comes topped 3 ways: with braised artichokes, with Italian-style meatballs, or with asparagus, a poached ranch egg, and some rosettes of proscuitto, a lovely, luxurious way to start the day. Bigger appetites might start with fruit salad bathed in brown sugar and champagne, followed by scalloped potatoes with eggs and black-pig bacon, biscuits in gravy with maple-pecan sausage and poached eggs, or a hot pressed ham-and-Gruyere sandwich. \u003c/p>\n\u003cp>The room is high-ceilinged with walls the color of terra cotta and two long communal tables in the center, plus five smaller tables against the walls. Bouquets of sweet peas and ranunculus add a bright splash of color to each table, where diners share newspapers while kids gnaw on house-baked bagels. At the back is a pastry counter filled with croissants, bear claws, cookies, and tarts, plus a wall of tempting breads. \u003c/p>\n\u003cp>Enjoy yourself, sip that perfect cappuccino, but don't linger too long; it's time to take a scenic five-mile drive out of town, along meandering, bumpy but beautiful I Street, past horses, cows, and California poppy-studded green hills to \u003ca href=\"http://www.tarafirmafarms.com\">Tara Firma Farms\u003c/a>. If you're a farmers'-market shopper, you've probably been handed a flyer advertising their pasture-raised meat CSA program and weekend farm tours. Every weekend, from 10am-3pm, owners Craig and Tara Smith do on-the-hour walks around their property, where they're raising pigs, beef cattle, and chickens for both meat and eggs. (There's also a small market garden, three very friendly pet goats, and Roland, the farm dog.)\u003c/p>\n\u003cp>Craig and Tara started the farm in 2009, raising about 40 head of pasture-raised cattle who move around the farm daily, grazing on three to five acres a day. (Craig still has his day job as the owner of a large long-term-care insurance company; Tara left her job at the same company and now does much of the day-to-day farm management.) They gather about 500 eggs a day from some 700 hens, all of whom spend their days out in the fields, scratching, grazing, pecking, and laying fertile eggs of all sizes and colors. Staunch proponents of the \u003ca href=\"http://www.polyfacefarms.com\">Joel Salatin\u003c/a> method, they practice rotational grazing for all their animals. \"Everything is always on the move,\" said Craig, noting that adopting this system made \"a huge difference\" in revitalizing what had been worn-out, heavily overgrazed land. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chicken.jpg\" alt=\"Chicken at Tara Firma Farms\" title=\"Chicken at Tara Firma Farms\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26977\">\u003cbr>\n\u003cem>Chicken at Tara Firma Farms\u003c/em>\u003c/p>\n\u003cp>After meeting Olivia the sow and her 12 adorable, two-week-old pink-and-black piglets, we walked up to one of the chicken tractors, a shed on wheels kitted out with nesting boxes and secure predator-proof roosts for nighttime. The chickens are busy earning their keep: every straw-lined nesting box we peered into held a clutch of three or four still-warm eggs. It's prime egg-laying time right now, said Craig, as the days get longer and warmer after winter's molting season. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/pigs.jpg\" alt=\"Olivia the sow and her piglets\" title=\"Olivia the sow and her piglets\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26979\">\u003cbr>\n\u003cem>Olivia the sow and her piglets\u003c/em>\u003c/p>\n\u003cp>Pointing out the pond stocked with fish (catfish and large-mouthed bass, for catch-and-release fishing) and encouraging everyone to come back for a hike, Craig said, \"We want all our members to feel like this is their farm. We really want to help people understand where their food comes from.\" \u003c/p>\n\u003cp>About 80% of the farm's production is sold through its CSA program, which offers both meat and veggie shares; members can pick up boxes at the farm or through one of its 12 drop points between Santa Rosa and San Francisco. After the tour, visitors can browse through the small farm store, where fresh eggs and a small area of produce is on display, featuring a mixture of farm vegetables and produce from County Line, a nearby organic farm. But those in the know head straight for the freezer, where the farm's beef, chicken, and pork are packaged for sale. \u003c/p>\n\u003cp>As for me, I'm happy to go home with a box of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter\">souffle-ready eggs\u003c/a>, perfect alongside some Della Fattoria toast. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.dellafattoria.com/\">Della Fattoria\u003c/a> (The Cafe)\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Della+Fattoria+Downtown+(The+Cafe)+141+Petaluma+Boulevard+North+Petaluma,+CA+&aq=&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=Della+Fattoria+Downtown+(The+Cafe)&hnear=141+Petaluma+Blvd+N,+Petaluma,+California+94952&ll=38.235349,-122.641025&spn=0.008983,0.016243&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n141 Petaluma Boulevard North\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 763-0161\u003cbr>\nHours: Mon-Thu & Sat: 6am-3pm, Fri: 6am-9pm, Sun: 9am-3pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/dellafattoria\">@DellaFattoria\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/dellafattoria\">Della Fattoria\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tarafirmafarms.com/\">Tara Firma Farms\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Terra+firma+farms+3796+I+Street,+Ext+Petaluma,+CA++94952&aq=&sll=38.235349,-122.641025&sspn=0.008983,0.016243&ie=UTF8&hq=Terra+firma+farms+3796+I+Street,+Ext&hnear=Petaluma,+Sonoma,+California&ll=38.194212,-122.634201&spn=0.143816,0.259895&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n3796 I Street, Ext\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPhone: (707) 765-1202\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/TaraFirmaFarms\">@TaraFirmaFarms\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TaraFirmaFarms\">Tara Firma Farms\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/eggs.jpg\" alt=\"Eggs from Tara Firma Farms\" title=\"Eggs from Tara Firma Farms\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26978\">\u003cbr>\n\u003cem>Eggs from Tara Firma Farms\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Happy Easter!\u003c/strong> And where better to spend this egg-centric holiday than Petaluma, land of butter & eggs? This pretty Sonoma town is worth a drive anytime, especially now while the surrounding hills are green and the cows contented. \u003c/p>\n\u003cp>Start your Sunday with brunch at \u003ca href=\"http://www.dellafattoria.com\">Della Fattoria Bakery and Cafe\u003c/a>. If you shop at the Ferry Plaza or Marin County farmers' markets, you've probably ogled Della Fattoria's big brown loaves many a time as you try to choose that week's purchase: pumpkin-seed or polenta? Meyer lemon-rosemary (my favorite) or olive? A square Pullman loaf for slicing and toasting, or a crunchy-crusted epi to rip and dunk? \u003c/p>\n\u003cp>At the heart of Della Fattoria's operation is a farm and bakery, where their breads are baked in wood-fired ovens. The farm doubles as a site for outdoor, communal \"ranch dinners\"; there's also a small cottage available for rent by the week or by the night.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/menu.jpg\" alt=\"Easter brunch menu at Della Fattoria\" title=\"Easter brunch menu at Della Fattoria\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26958\">\u003cbr>\n\u003cem>Easter brunch menu at Della Fattoria\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In downtown Petaluma, Della Fattoria runs a bakery-cafe that serves breakfast and lunch 7 days a week, plus dinner on Fridays. The menu shifts a little with inspiration and the seasons, but farm eggs, local meats, and bakery products are always front and center. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/eggs-benedict.jpg\" alt=\"Polenta, asparagus, and egg at Della Fattoria Bakery and Cafe\" title=\"Polenta, asparagus, and egg at Della Fattoria Bakery and Cafe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26959\">\u003cbr>\n\u003cem>Polenta, asparagus, and egg at Della Fattoria Bakery & Cafe\u003c/em>\u003c/p>\n\u003cp>This Sunday, you'll find eggs bennie (eggs Benedict), of course, made with poached ranch eggs, ham, and spring asparagus under a cloak of hollandaise sauce over husky whole-grain toast. Creamy polenta comes topped 3 ways: with braised artichokes, with Italian-style meatballs, or with asparagus, a poached ranch egg, and some rosettes of proscuitto, a lovely, luxurious way to start the day. Bigger appetites might start with fruit salad bathed in brown sugar and champagne, followed by scalloped potatoes with eggs and black-pig bacon, biscuits in gravy with maple-pecan sausage and poached eggs, or a hot pressed ham-and-Gruyere sandwich. \u003c/p>\n\u003cp>The room is high-ceilinged with walls the color of terra cotta and two long communal tables in the center, plus five smaller tables against the walls. Bouquets of sweet peas and ranunculus add a bright splash of color to each table, where diners share newspapers while kids gnaw on house-baked bagels. At the back is a pastry counter filled with croissants, bear claws, cookies, and tarts, plus a wall of tempting breads. \u003c/p>\n\u003cp>Enjoy yourself, sip that perfect cappuccino, but don't linger too long; it's time to take a scenic five-mile drive out of town, along meandering, bumpy but beautiful I Street, past horses, cows, and California poppy-studded green hills to \u003ca href=\"http://www.tarafirmafarms.com\">Tara Firma Farms\u003c/a>. If you're a farmers'-market shopper, you've probably been handed a flyer advertising their pasture-raised meat CSA program and weekend farm tours. Every weekend, from 10am-3pm, owners Craig and Tara Smith do on-the-hour walks around their property, where they're raising pigs, beef cattle, and chickens for both meat and eggs. (There's also a small market garden, three very friendly pet goats, and Roland, the farm dog.)\u003c/p>\n\u003cp>Craig and Tara started the farm in 2009, raising about 40 head of pasture-raised cattle who move around the farm daily, grazing on three to five acres a day. (Craig still has his day job as the owner of a large long-term-care insurance company; Tara left her job at the same company and now does much of the day-to-day farm management.) They gather about 500 eggs a day from some 700 hens, all of whom spend their days out in the fields, scratching, grazing, pecking, and laying fertile eggs of all sizes and colors. Staunch proponents of the \u003ca href=\"http://www.polyfacefarms.com\">Joel Salatin\u003c/a> method, they practice rotational grazing for all their animals. \"Everything is always on the move,\" said Craig, noting that adopting this system made \"a huge difference\" in revitalizing what had been worn-out, heavily overgrazed land. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chicken.jpg\" alt=\"Chicken at Tara Firma Farms\" title=\"Chicken at Tara Firma Farms\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26977\">\u003cbr>\n\u003cem>Chicken at Tara Firma Farms\u003c/em>\u003c/p>\n\u003cp>After meeting Olivia the sow and her 12 adorable, two-week-old pink-and-black piglets, we walked up to one of the chicken tractors, a shed on wheels kitted out with nesting boxes and secure predator-proof roosts for nighttime. The chickens are busy earning their keep: every straw-lined nesting box we peered into held a clutch of three or four still-warm eggs. It's prime egg-laying time right now, said Craig, as the days get longer and warmer after winter's molting season. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/pigs.jpg\" alt=\"Olivia the sow and her piglets\" title=\"Olivia the sow and her piglets\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26979\">\u003cbr>\n\u003cem>Olivia the sow and her piglets\u003c/em>\u003c/p>\n\u003cp>Pointing out the pond stocked with fish (catfish and large-mouthed bass, for catch-and-release fishing) and encouraging everyone to come back for a hike, Craig said, \"We want all our members to feel like this is their farm. We really want to help people understand where their food comes from.\" \u003c/p>\n\u003cp>About 80% of the farm's production is sold through its CSA program, which offers both meat and veggie shares; members can pick up boxes at the farm or through one of its 12 drop points between Santa Rosa and San Francisco. After the tour, visitors can browse through the small farm store, where fresh eggs and a small area of produce is on display, featuring a mixture of farm vegetables and produce from County Line, a nearby organic farm. But those in the know head straight for the freezer, where the farm's beef, chicken, and pork are packaged for sale. \u003c/p>\n\u003cp>As for me, I'm happy to go home with a box of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter\">souffle-ready eggs\u003c/a>, perfect alongside some Della Fattoria toast. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.dellafattoria.com/\">Della Fattoria\u003c/a> (The Cafe)\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Della+Fattoria+Downtown+(The+Cafe)+141+Petaluma+Boulevard+North+Petaluma,+CA+&aq=&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=Della+Fattoria+Downtown+(The+Cafe)&hnear=141+Petaluma+Blvd+N,+Petaluma,+California+94952&ll=38.235349,-122.641025&spn=0.008983,0.016243&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n141 Petaluma Boulevard North\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 763-0161\u003cbr>\nHours: Mon-Thu & Sat: 6am-3pm, Fri: 6am-9pm, Sun: 9am-3pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/dellafattoria\">@DellaFattoria\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/dellafattoria\">Della Fattoria\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tarafirmafarms.com/\">Tara Firma Farms\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Terra+firma+farms+3796+I+Street,+Ext+Petaluma,+CA++94952&aq=&sll=38.235349,-122.641025&sspn=0.008983,0.016243&ie=UTF8&hq=Terra+firma+farms+3796+I+Street,+Ext&hnear=Petaluma,+Sonoma,+California&ll=38.194212,-122.634201&spn=0.143816,0.259895&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n3796 I Street, Ext\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPhone: (707) 765-1202\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/TaraFirmaFarms\">@TaraFirmaFarms\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TaraFirmaFarms\">Tara Firma Farms\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>My favorite comment about \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/27/wise-sons-pop-up-deli/\">Wise Sons' Saturday-only deli\u003c/a> came from my sister, who wrote on Facebook, \"Your grandfather, may he rest in peace, he didn't eat at delis that popped up. He married a balaboosta and SHE cooked for him.\" \u003c/p>\n\u003cp>Too true! Growing up, everything at our Passover Seders was made from scratch in my grandmother Fae's kitchen, from the gefilte fish to the brisket to the spongecake. (The exception was Passover brownies, which my 7-year-old self loved to whip up from the box of Manischewitz mix. My grandmother was a true balaboosta--Yiddish for perfect housewife & mother--and she knew how to keep a kid out of her hair when she was busy making chicken soup for 20.)\u003c/p>\n\u003cp>I had high hopes of finally making my own gefilte fish (chilled fish balls, typically made from carp, pike, and whitefish mixed with onion and matzoh meal and poached in fish stock, a kind of \u003cem>Mitteleuropa \u003c/em>quenelle) from scratch this year. My mother even sent me the recipe she'd used, torn out of her well-splattered copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060164026/kqedorg-20\">From My Mother's Kitchen\u003c/a> by longtime New York Times writer \u003ca href=\"http://query.nytimes.com/gst/fullpage.html?res=9D04E0DE103CF931A25756C0A9629C8B63&scp=5&sq=Mimi%20Sheraton&st=cse\">Mimi Sheraton\u003c/a>. Time and deadlines, alas, will preclude this from happening for Monday's Seder, but sometime during the rest of the week, who knows? I could have a carp swimming in my bathtub yet. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cupcakeproject.com/2011/04/gefilte-fish-cupcakes-with-horseradish.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Gefilte-Fish-Cupcakes-02.jpg\" alt=\"Gefilte fish cupcake. \" title=\"Gefilte fish cupcake. \" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-26441\">\u003c/a>\u003cbr>\n\u003cem>Gefilte fish cupcake. Photo: \u003ca href=\"http://www.jpollackphotography.com\">J. Pollack Photography\u003c/a>\u003c/em>\u003c/p>\n\u003cp>However, you don't need to make your fish balls to present Stefani Pollack's fabulous (or terrifying) \u003ca href=\"http://www.cupcakeproject.com/2011/04/gefilte-fish-cupcakes-with-horseradish.html\">Gefilte Fish Cupcakes\u003c/a> from The Cupcake Project. Just buy a jar of fish balls, mash them into a cupcake liner, and top with a big, tempting swirl of...wait! That's not strawberry icing, it's HORSERADISH WHIPPED CREAM! Oh, the \u003cem>horror.\u003c/em> As my friend Molly said, just start saving for the kids' therapy now. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Passover, like Thanksgiving, only happens once a year, and so I've found that people really don't need something new and wild on the table, especially during the first two festive Seder nights. (The holiday itself goes on for 8 days, so I can understand that you might want to get a little crazy by the 5th or 6th night.) I can vouch for the deliciousness and complete ease of Gourmet's \u003ca href=\"http://www.epicurious.com/recipes/food/views/Braised-Beef-Brisket-355532\">brisket recipe\u003c/a> with one suggestion: Ditch the brisket, get the chuck roast. The weird, webby-stringy texture of brisket has always put me off, along with its tendency to dryness. Moist, slow-cooked chuck roast, by contrast, falls apart in perfectly succulent shreds at the poke of a fork. This is an especially good dish for Passover, because it's easily made ahead of time. In a heavy covered pot, it can keep warm in a slow oven for the time it takes to do the blessings and hide the afikomen.\u003c/p>\n\u003cp>I used to give myself major\u003cem> tsuris\u003c/em> trying to reproduce the perfection that was Grandma Fae's spongecake, until I realized that, tradition aside, what everyone at my table really wanted was flourless chocolate cake, made with good chocolate, finely ground almonds, and lots of eggs whipped to fluffiness. This, plus strawberries, a few macaroons and maybe some jelly rings, is all anyone will have room for. \u003c/p>\n\u003cp>But what about after the Seder? A few days of leftovers, and then, it's a week of Atkins, with only matzoh and potatoes for starch, since all other kinds of bread and grains are forbidden during the holiday. By day five of crumbling tuna-on-matzoh sandwiches, I can well understand why Robin of Doves & Figs might want to soak her matzoh in wine before frying up a \u003ca href=\"http://dovesandfigs.wordpress.com/2011/04/09/drunken-passover-grilled-cheese/\">Drunken Passover Grilled Cheese\u003c/a>.\u003c/p>\n\u003cp>And then, you probably want to get out of the house and let someone else do the cooking. If you're not strictly observant of the kosher-for-passover dietary laws, several Bay Area restaurants are doing menus this week inspired by Passover dishes from around the world (if by \"around the world\" we mean Italy.) \u003c/p>\n\u003cp>From April 19 through April 26, \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a> will be featuring its annual array of Passover-themed dishes. \tThey're not doing a Seder, just adding a rotating selection of special seasonal items to the regular menu. Selections will change daily, but you can probably count on finding some kind of brisket, fried artichokes (a classic of Roman Jewish cuisine), veal tongue, chef-owner Craig Stoll's family recipe for matzoh ball soup, and an \"edible Seder plate\" with farm egg salad, charoset (apple-walnut dip) and lamb-shank crostini. (But going to Delfina while forgoing pasta? That would take more willpower than I can muster.) \u003c/p>\n\u003cp>\u003ca href=\"http://www.sippingseder.com/maror/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/cocktail_maror_500.jpg\" alt=\"Maror Cocktail\" title=\"Maror Cocktail\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26446\">\u003c/a>\u003cbr>\n\u003cem>Maror Cocktail. Photo courtesy of The Sipping Seder\u003c/em>\u003c/p>\n\u003cp>And finally, let's not forget the required drinking. Yes, four glasses of wine are mandated at each Seder, but in between, why stick to Manischewitz (or even Baron Herzog) when you can knock back a beet-and-horseradish Maror cocktail instead? As Irwin Keller writes in his introduction to \u003ca href=\"http://www.sippingseder.com\">The Sipping Seder\u003c/a>, \u003c/p>\n\u003cblockquote>\u003cp>The seder asks us to retell the story of the exodus from Egypt as if we had been there in person. It’s hard to imagine enduring generations of slavery and a slew of plagues, only to flee our homes in the dead of night and run straight into the sea with the world’s fiercest army in hot pursuit. If we managed somehow to survive the experience, what would we do when at last we reached safety? Perhaps we lack the fortitude of our ancestors, but we can easily imagine being ready for a good stiff drink. Maybe two.\u003c/p>\u003c/blockquote>\n\u003cp>The six cocktails on the site, each of which corresponds to a ritual item on the Seder plate, are the inventions of Rob Corwin and Danny Jacobs. Even better, they're currently working with Umberto Gibin, co-owner of Perbacco, to debut the cocktails at the downtown restaurant during Passover. (To make your own, try searching out our local \u003ca href=\"http://www.209gin.com\">Distillery No. 209\u003c/a>'s kosher-for-passover gin, made with sugarcane instead of grain. \u003c/p>\n\u003cp>Perbacco will also be continuing its tradition of offering an Italian-style \u003ca href=\"http://www.perbaccosf.com/events.html\">Passover meal\u003c/a> cooked by executive chef Staffan Terje with former Square One chef and cookbook author Joyce Goldstein on the 3rd night of Passover, Wed., April 20. \u003c/p>\n\u003cp>Wise Sons is doing a pop-up \u003ca href=\"http://coffeebar-usa.com/traditional-passover-seder-dinner\">Traditional Passover Seder at Coffee Bar\u003c/a> Monday, April 18 and Tuesday April 19. Tuesday is sold out but reservations for Monday are still available. \u003ca href=\"http://www.saulsdeli.com\">Saul's\u003c/a> in Berkeley will be hosting a prix fixe Seder dinner on Friday, April 22, while \u003ca href=\"http://www.fireflyrestaurant.com\">Firefly\u003c/a> in San Francisco's Noe Valley will turn its whole menu into a celebration of Passover dishes from April 18-26. \u003ca href=\"http://www.missionbeachcafesf.com\">Mission Beach Cafe\u003c/a> will also offer a Passover dinner on April 25. \u003ca href=\"http:///www.paliodasti.com\">Palio D'Asti\u003c/a> is doing a \"What Would Jesus Eat?\" Holy Week mash-up from April 18-23, whipping up dishes from Italian Passover and Easter traditions. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> And to that, l'chaim!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My favorite comment about \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/27/wise-sons-pop-up-deli/\">Wise Sons' Saturday-only deli\u003c/a> came from my sister, who wrote on Facebook, \"Your grandfather, may he rest in peace, he didn't eat at delis that popped up. He married a balaboosta and SHE cooked for him.\" \u003c/p>\n\u003cp>Too true! Growing up, everything at our Passover Seders was made from scratch in my grandmother Fae's kitchen, from the gefilte fish to the brisket to the spongecake. (The exception was Passover brownies, which my 7-year-old self loved to whip up from the box of Manischewitz mix. My grandmother was a true balaboosta--Yiddish for perfect housewife & mother--and she knew how to keep a kid out of her hair when she was busy making chicken soup for 20.)\u003c/p>\n\u003cp>I had high hopes of finally making my own gefilte fish (chilled fish balls, typically made from carp, pike, and whitefish mixed with onion and matzoh meal and poached in fish stock, a kind of \u003cem>Mitteleuropa \u003c/em>quenelle) from scratch this year. My mother even sent me the recipe she'd used, torn out of her well-splattered copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060164026/kqedorg-20\">From My Mother's Kitchen\u003c/a> by longtime New York Times writer \u003ca href=\"http://query.nytimes.com/gst/fullpage.html?res=9D04E0DE103CF931A25756C0A9629C8B63&scp=5&sq=Mimi%20Sheraton&st=cse\">Mimi Sheraton\u003c/a>. Time and deadlines, alas, will preclude this from happening for Monday's Seder, but sometime during the rest of the week, who knows? I could have a carp swimming in my bathtub yet. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cupcakeproject.com/2011/04/gefilte-fish-cupcakes-with-horseradish.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Gefilte-Fish-Cupcakes-02.jpg\" alt=\"Gefilte fish cupcake. \" title=\"Gefilte fish cupcake. \" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-26441\">\u003c/a>\u003cbr>\n\u003cem>Gefilte fish cupcake. Photo: \u003ca href=\"http://www.jpollackphotography.com\">J. Pollack Photography\u003c/a>\u003c/em>\u003c/p>\n\u003cp>However, you don't need to make your fish balls to present Stefani Pollack's fabulous (or terrifying) \u003ca href=\"http://www.cupcakeproject.com/2011/04/gefilte-fish-cupcakes-with-horseradish.html\">Gefilte Fish Cupcakes\u003c/a> from The Cupcake Project. Just buy a jar of fish balls, mash them into a cupcake liner, and top with a big, tempting swirl of...wait! That's not strawberry icing, it's HORSERADISH WHIPPED CREAM! Oh, the \u003cem>horror.\u003c/em> As my friend Molly said, just start saving for the kids' therapy now. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Passover, like Thanksgiving, only happens once a year, and so I've found that people really don't need something new and wild on the table, especially during the first two festive Seder nights. (The holiday itself goes on for 8 days, so I can understand that you might want to get a little crazy by the 5th or 6th night.) I can vouch for the deliciousness and complete ease of Gourmet's \u003ca href=\"http://www.epicurious.com/recipes/food/views/Braised-Beef-Brisket-355532\">brisket recipe\u003c/a> with one suggestion: Ditch the brisket, get the chuck roast. The weird, webby-stringy texture of brisket has always put me off, along with its tendency to dryness. Moist, slow-cooked chuck roast, by contrast, falls apart in perfectly succulent shreds at the poke of a fork. This is an especially good dish for Passover, because it's easily made ahead of time. In a heavy covered pot, it can keep warm in a slow oven for the time it takes to do the blessings and hide the afikomen.\u003c/p>\n\u003cp>I used to give myself major\u003cem> tsuris\u003c/em> trying to reproduce the perfection that was Grandma Fae's spongecake, until I realized that, tradition aside, what everyone at my table really wanted was flourless chocolate cake, made with good chocolate, finely ground almonds, and lots of eggs whipped to fluffiness. This, plus strawberries, a few macaroons and maybe some jelly rings, is all anyone will have room for. \u003c/p>\n\u003cp>But what about after the Seder? A few days of leftovers, and then, it's a week of Atkins, with only matzoh and potatoes for starch, since all other kinds of bread and grains are forbidden during the holiday. By day five of crumbling tuna-on-matzoh sandwiches, I can well understand why Robin of Doves & Figs might want to soak her matzoh in wine before frying up a \u003ca href=\"http://dovesandfigs.wordpress.com/2011/04/09/drunken-passover-grilled-cheese/\">Drunken Passover Grilled Cheese\u003c/a>.\u003c/p>\n\u003cp>And then, you probably want to get out of the house and let someone else do the cooking. If you're not strictly observant of the kosher-for-passover dietary laws, several Bay Area restaurants are doing menus this week inspired by Passover dishes from around the world (if by \"around the world\" we mean Italy.) \u003c/p>\n\u003cp>From April 19 through April 26, \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a> will be featuring its annual array of Passover-themed dishes. \tThey're not doing a Seder, just adding a rotating selection of special seasonal items to the regular menu. Selections will change daily, but you can probably count on finding some kind of brisket, fried artichokes (a classic of Roman Jewish cuisine), veal tongue, chef-owner Craig Stoll's family recipe for matzoh ball soup, and an \"edible Seder plate\" with farm egg salad, charoset (apple-walnut dip) and lamb-shank crostini. (But going to Delfina while forgoing pasta? That would take more willpower than I can muster.) \u003c/p>\n\u003cp>\u003ca href=\"http://www.sippingseder.com/maror/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/cocktail_maror_500.jpg\" alt=\"Maror Cocktail\" title=\"Maror Cocktail\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26446\">\u003c/a>\u003cbr>\n\u003cem>Maror Cocktail. Photo courtesy of The Sipping Seder\u003c/em>\u003c/p>\n\u003cp>And finally, let's not forget the required drinking. Yes, four glasses of wine are mandated at each Seder, but in between, why stick to Manischewitz (or even Baron Herzog) when you can knock back a beet-and-horseradish Maror cocktail instead? As Irwin Keller writes in his introduction to \u003ca href=\"http://www.sippingseder.com\">The Sipping Seder\u003c/a>, \u003c/p>\n\u003cblockquote>\u003cp>The seder asks us to retell the story of the exodus from Egypt as if we had been there in person. It’s hard to imagine enduring generations of slavery and a slew of plagues, only to flee our homes in the dead of night and run straight into the sea with the world’s fiercest army in hot pursuit. If we managed somehow to survive the experience, what would we do when at last we reached safety? Perhaps we lack the fortitude of our ancestors, but we can easily imagine being ready for a good stiff drink. Maybe two.\u003c/p>\u003c/blockquote>\n\u003cp>The six cocktails on the site, each of which corresponds to a ritual item on the Seder plate, are the inventions of Rob Corwin and Danny Jacobs. Even better, they're currently working with Umberto Gibin, co-owner of Perbacco, to debut the cocktails at the downtown restaurant during Passover. (To make your own, try searching out our local \u003ca href=\"http://www.209gin.com\">Distillery No. 209\u003c/a>'s kosher-for-passover gin, made with sugarcane instead of grain. \u003c/p>\n\u003cp>Perbacco will also be continuing its tradition of offering an Italian-style \u003ca href=\"http://www.perbaccosf.com/events.html\">Passover meal\u003c/a> cooked by executive chef Staffan Terje with former Square One chef and cookbook author Joyce Goldstein on the 3rd night of Passover, Wed., April 20. \u003c/p>\n\u003cp>Wise Sons is doing a pop-up \u003ca href=\"http://coffeebar-usa.com/traditional-passover-seder-dinner\">Traditional Passover Seder at Coffee Bar\u003c/a> Monday, April 18 and Tuesday April 19. Tuesday is sold out but reservations for Monday are still available. \u003ca href=\"http://www.saulsdeli.com\">Saul's\u003c/a> in Berkeley will be hosting a prix fixe Seder dinner on Friday, April 22, while \u003ca href=\"http://www.fireflyrestaurant.com\">Firefly\u003c/a> in San Francisco's Noe Valley will turn its whole menu into a celebration of Passover dishes from April 18-26. \u003ca href=\"http://www.missionbeachcafesf.com\">Mission Beach Cafe\u003c/a> will also offer a Passover dinner on April 25. \u003ca href=\"http:///www.paliodasti.com\">Palio D'Asti\u003c/a> is doing a \"What Would Jesus Eat?\" Holy Week mash-up from April 18-23, whipping up dishes from Italian Passover and Easter traditions. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> And to that, l'chaim!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bunny on the Table",
"title": "Bunny on the Table",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Here at Bay Area Bites, we believe in equal-opportunity coverage. So, while yesterday's post gave you tips on finding \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/05/a-very-vegan-Easter/\">vegan marshmallow chicks and dairy-free chocolate bunnies\u003c/a>, today we're going to tell you how get those rabbits out of the Easter basket and onto the table!\u003c/p>\n\u003cp>Yes, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/16/eating-cute/\">rabbits are cute\u003c/a>. However, if you choose to eat meat, you should know that they're also lean, tasty, and take limited time & resources to reach market size, making them a practical and sustainable meat source. \u003c/p>\n\u003cp>When I was a restaurant critic, I always ordered rabbit when I found it on local menus. Why? First, because I liked it, and secondly, because it was very nice to have something different to write about for a change; there's only so many ways you can describe a steak, a chicken breast, or a piece of halibut. But, oh, the looks of pleading I got if I dared urge any of my dining companions to order it instead! Those Easter-bunny associations are strong. \u003c/p>\n\u003cp>There's no real reason to be squeamish about rabbit. Unlike, say, kidneys, brains, or blood sausage, there's nothing dramatic, weirdly textured, pungent or funky about rabbit. Yes, it does have a slight resemblance to chicken, but with a silky, meatier texture that's all its own. \u003c/p>\n\u003cp>In Italy, its mild flavor makes it a popular baby food; little jars of \u003cem>coniglio\u003c/em> line the shelves at the supermercado and the farmacia. Rabbits were counted among the domesticated courtyard animals, like chickens and guinea fowl, that were one step closer to the house than livestock like cows, sheep, and goats.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A small but growing number of local gardeners are adding a few rabbits to their backyard mix of chickens and bees. However, if you're not quite up to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/the-perennial-plate-bunnies-the-farm-and-the-kitchen/\">raising (and dispatching) your own rabbit\u003c/a>, you can still find local, humanely-raised rabbits in the Bay Area. \u003c/p>\n\u003cp>In the East Bay, you can find 3-lb Jones Farm rabbits from Santa Rosa for $10/lb at the \u003ca href=\"http://www.marinsunfarms.com\">Marin Sun Farms\u003c/a> butcher shop in \u003ca href=\"http://www.rockridgemarkethall.com\">Rockridge Market Hall\u003c/a>. At \u003ca href=\"http://www.avedanos.com\">Avedano's Holly Park Market\u003c/a> in San Francisco, rabbits from \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> in West Marin arrive every Friday, where the 3-to-4 lb rabbits are $30 apiece. (They are also sold at the \u003ca href=\"http://www.agriculturalinstitute.org\">Marin Civic Center Farmers Market\u003c/a> on Sundays from 9am-1pm) \u003c/p>\n\u003cp>Being a lean meat, rabbit benefits from a little enrichment during the cooking process. You can go the Italian way, browning it in olive oil and then braising it with tomatoes and herbs, perhaps a splash of balsamic vinegar. The French prefer it lavished with mustard and cream, baked to a fragrant golden brown, and it's this version that I'm sharing with you today, adapted from a recipe in former Chez Panisse chef David Tanis's first book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579653464/kqedorg-20\">A Platter of Figs and Other Recipes\u003c/a>. It's rich but simple, a luscious amalgam of mustard, thyme, and cream, with bacon on top to add crispness and smoky depth. \u003c/p>\n\u003cp>Unless you have a sharp cleaver and a steady hand, it's wise to ask your butcher to divide your rabbit into serving pieces for you. At Marin Sun, the butcher tells me there are many, many ways to divvy up a bunny; we settle for separating out the legs (the meaty haunches and back legs, and the narrower front legs and shoulders), then chopping the rest of the body (the saddle) into 6 even pieces. Like a chicken, the more muscular legs take longer to cook; he advises putting the back legs in first, followed by the front legs 15 minutes later, and the saddle pieces 15 minutes after that. He also suggests, for my next rabbit, that I get the saddle boned out in one piece. Spread out, rubbed with fresh herbs and garlic, rolled and tied, then grilled or roasted, it becomes a kind of rabbit porchetta, easy to serve and eat. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What to accompany them? Why, carrots, of course. Tanis suggests simmering equal parts peeled potatoes and carrots in salted water, then draining and mashing them with a lump of butter, a generous pinch of saffron, and enough milk or creme fraiche to make it smooth and creamy. \u003c/p>\n\u003cfieldset>\n\u003clegend>Recipe: Mustardy Rabbit for Spring\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Mustard and cream gives rabbit a savory, golden-brown coating in this lovely spring dish.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003cbr>\nAdapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579653464/kqedorg-20\">A Platter of Figs and Other Recipes\u003c/a> by David Tanis. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/rabbit500.jpg\" alt=\"mustardy rabbit\" title=\"mustardy rabbit\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-25995 photo\">\u003c/p>\n\u003cp> \u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hrs 20 min \u003cspan class=\"value-title\" title=\"PT2H20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">1 hr \u003cspan class=\"value-title\" title=\"PT1H\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">3 hrs 20 min\u003cspan class=\"value-title\" title=\"PT3H20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 rabbit, approximately 3 lbs, cut into 8 pieces\u003c/li>\n\u003cli class=\"ingredient\">salt to taste\u003c/li>\n\u003cli class=\"ingredient\">freshly ground pepper to taste\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup Dijon-style mustard\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup grainy mustard or 2 tbsp whole mustard seeds, roughly crushed\u003c/li>\n\u003cli class=\"ingredient\">1 cup crème fraîche\u003c/li>\n\u003cli class=\"ingredient\">6 cloves garlic, minced\u003c/li>\n\u003cli class=\"ingredient\">grated rind and juice of 1 lemon\u003c/li>\n\u003cli class=\"ingredient\">several sprigs fresh thyme, leaves stripped from stems\u003c/li>\n\u003cli class=\"ingredient\">1/4 lb bacon (approximately 4-5 strips) or pancetta\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup white wine or chicken broth\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pat rabbit dry, then rub with salt and pepper. In a large, shallow bowl, mix mustards, crème fraîche, lemon rind and juice, garlic, and thyme. Put rabbit pieces into the bowl and turn to coat. Let marinate for a couple of hours at room temperature, or refrigerate overnight. \u003c/li>\n\u003cli>If rabbit's been chilled, let it come back to room temperature. Preheat oven to 400F. Put back legs into a shallow earthenware or ceramic baking dish. Drape a piece of bacon over legs. Pour in wine or broth.\u003c/li>\n\u003cli>Bake for 15 minutes, then add forelegs, draping another piece of bacon over them. Bake for an additional 15 minutes, then add saddle pieces. Drape the remaining pieces of bacon over the pieces. Bake for approximately 30 minutes, turning occasionally as they brown, until juices are reduced and rabbit pieces are golden brown.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here at Bay Area Bites, we believe in equal-opportunity coverage. So, while yesterday's post gave you tips on finding \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/05/a-very-vegan-Easter/\">vegan marshmallow chicks and dairy-free chocolate bunnies\u003c/a>, today we're going to tell you how get those rabbits out of the Easter basket and onto the table!\u003c/p>\n\u003cp>Yes, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/16/eating-cute/\">rabbits are cute\u003c/a>. However, if you choose to eat meat, you should know that they're also lean, tasty, and take limited time & resources to reach market size, making them a practical and sustainable meat source. \u003c/p>\n\u003cp>When I was a restaurant critic, I always ordered rabbit when I found it on local menus. Why? First, because I liked it, and secondly, because it was very nice to have something different to write about for a change; there's only so many ways you can describe a steak, a chicken breast, or a piece of halibut. But, oh, the looks of pleading I got if I dared urge any of my dining companions to order it instead! Those Easter-bunny associations are strong. \u003c/p>\n\u003cp>There's no real reason to be squeamish about rabbit. Unlike, say, kidneys, brains, or blood sausage, there's nothing dramatic, weirdly textured, pungent or funky about rabbit. Yes, it does have a slight resemblance to chicken, but with a silky, meatier texture that's all its own. \u003c/p>\n\u003cp>In Italy, its mild flavor makes it a popular baby food; little jars of \u003cem>coniglio\u003c/em> line the shelves at the supermercado and the farmacia. Rabbits were counted among the domesticated courtyard animals, like chickens and guinea fowl, that were one step closer to the house than livestock like cows, sheep, and goats.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A small but growing number of local gardeners are adding a few rabbits to their backyard mix of chickens and bees. However, if you're not quite up to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/the-perennial-plate-bunnies-the-farm-and-the-kitchen/\">raising (and dispatching) your own rabbit\u003c/a>, you can still find local, humanely-raised rabbits in the Bay Area. \u003c/p>\n\u003cp>In the East Bay, you can find 3-lb Jones Farm rabbits from Santa Rosa for $10/lb at the \u003ca href=\"http://www.marinsunfarms.com\">Marin Sun Farms\u003c/a> butcher shop in \u003ca href=\"http://www.rockridgemarkethall.com\">Rockridge Market Hall\u003c/a>. At \u003ca href=\"http://www.avedanos.com\">Avedano's Holly Park Market\u003c/a> in San Francisco, rabbits from \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> in West Marin arrive every Friday, where the 3-to-4 lb rabbits are $30 apiece. (They are also sold at the \u003ca href=\"http://www.agriculturalinstitute.org\">Marin Civic Center Farmers Market\u003c/a> on Sundays from 9am-1pm) \u003c/p>\n\u003cp>Being a lean meat, rabbit benefits from a little enrichment during the cooking process. You can go the Italian way, browning it in olive oil and then braising it with tomatoes and herbs, perhaps a splash of balsamic vinegar. The French prefer it lavished with mustard and cream, baked to a fragrant golden brown, and it's this version that I'm sharing with you today, adapted from a recipe in former Chez Panisse chef David Tanis's first book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579653464/kqedorg-20\">A Platter of Figs and Other Recipes\u003c/a>. It's rich but simple, a luscious amalgam of mustard, thyme, and cream, with bacon on top to add crispness and smoky depth. \u003c/p>\n\u003cp>Unless you have a sharp cleaver and a steady hand, it's wise to ask your butcher to divide your rabbit into serving pieces for you. At Marin Sun, the butcher tells me there are many, many ways to divvy up a bunny; we settle for separating out the legs (the meaty haunches and back legs, and the narrower front legs and shoulders), then chopping the rest of the body (the saddle) into 6 even pieces. Like a chicken, the more muscular legs take longer to cook; he advises putting the back legs in first, followed by the front legs 15 minutes later, and the saddle pieces 15 minutes after that. He also suggests, for my next rabbit, that I get the saddle boned out in one piece. Spread out, rubbed with fresh herbs and garlic, rolled and tied, then grilled or roasted, it becomes a kind of rabbit porchetta, easy to serve and eat. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What to accompany them? Why, carrots, of course. Tanis suggests simmering equal parts peeled potatoes and carrots in salted water, then draining and mashing them with a lump of butter, a generous pinch of saffron, and enough milk or creme fraiche to make it smooth and creamy. \u003c/p>\n\u003cfieldset>\n\u003clegend>Recipe: Mustardy Rabbit for Spring\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Mustard and cream gives rabbit a savory, golden-brown coating in this lovely spring dish.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003cbr>\nAdapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579653464/kqedorg-20\">A Platter of Figs and Other Recipes\u003c/a> by David Tanis. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/rabbit500.jpg\" alt=\"mustardy rabbit\" title=\"mustardy rabbit\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-25995 photo\">\u003c/p>\n\u003cp> \u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hrs 20 min \u003cspan class=\"value-title\" title=\"PT2H20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">1 hr \u003cspan class=\"value-title\" title=\"PT1H\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">3 hrs 20 min\u003cspan class=\"value-title\" title=\"PT3H20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 rabbit, approximately 3 lbs, cut into 8 pieces\u003c/li>\n\u003cli class=\"ingredient\">salt to taste\u003c/li>\n\u003cli class=\"ingredient\">freshly ground pepper to taste\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup Dijon-style mustard\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup grainy mustard or 2 tbsp whole mustard seeds, roughly crushed\u003c/li>\n\u003cli class=\"ingredient\">1 cup crème fraîche\u003c/li>\n\u003cli class=\"ingredient\">6 cloves garlic, minced\u003c/li>\n\u003cli class=\"ingredient\">grated rind and juice of 1 lemon\u003c/li>\n\u003cli class=\"ingredient\">several sprigs fresh thyme, leaves stripped from stems\u003c/li>\n\u003cli class=\"ingredient\">1/4 lb bacon (approximately 4-5 strips) or pancetta\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup white wine or chicken broth\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pat rabbit dry, then rub with salt and pepper. In a large, shallow bowl, mix mustards, crème fraîche, lemon rind and juice, garlic, and thyme. Put rabbit pieces into the bowl and turn to coat. Let marinate for a couple of hours at room temperature, or refrigerate overnight. \u003c/li>\n\u003cli>If rabbit's been chilled, let it come back to room temperature. Preheat oven to 400F. Put back legs into a shallow earthenware or ceramic baking dish. Drape a piece of bacon over legs. Pour in wine or broth.\u003c/li>\n\u003cli>Bake for 15 minutes, then add forelegs, draping another piece of bacon over them. Bake for an additional 15 minutes, then add saddle pieces. Drape the remaining pieces of bacon over the pieces. Bake for approximately 30 minutes, turning occasionally as they brown, until juices are reduced and rabbit pieces are golden brown.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Very Vegan Easter",
"title": "A Very Vegan Easter",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Easter is coming up, and what better way to prepare than by planning out all the sweet treats you and the children in your life will be devouring? Vegans love Easter candy just as much as the next person, and, luckily, many vegan candy makers are happy to oblige. Below is a round-up of what is available (we wanted to give you early notice, since many of these may have to be ordered and shipped). \u003c/p>\n\u003cp>Just remember that while the Easter bunny is adorable and fluffy, it is always best to stick to the chocolate variety. Please don't purchase a rabbit for your child as \u003ca href=\"http://www.aspca.org/pet-care/small-pet-care/rabbits-as-easter-gifts.aspx\">an Easter gift\u003c/a>. Every year thousands or rabbits are bought as cute gifts who then end up being abandoned at animal control where they will almost certainly be euthanized, or thrown out into the wild, which results in certain death in a matter of days. Rabbits can live for up to 12 years and require just as much care as a cat or dog who they equal in intelligence and emotional bond to humans (they know their names and can be litter-trained!). The responsibility and the the fact that they do not enjoy being cuddled and held (they prefer you hang out next to them instead) often turn owners off soon after purchase, resulting in their abandonment. However, if you do feel that you or your child can (after doing proper research and meeting with a rabbit organization) adopt a bunny into your family, please seek out a rescue organization and not a breeder or pet store. \u003ca href=\"http://www.saveabunny.org/\">SaveABunny\u003c/a> is an award-winning, wonderful organization that is truly a leader in \u003ca href=\"http://www.saveabunny.org/about/why-do-rabbits-need-rescue\">rabbit rescue\u003c/a> and they are always looking for good homes for their rescues. And if you cannot adopt but still want to give some love to a bunny, then \u003ca href=\"http://www.saveabunny.org/donate\">donate money\u003c/a>, \u003ca href=\"http://www.saveabunny.org/sponsor\">sponsor a rabbit\u003c/a>, or \u003ca href=\"http://www.saveabunny.org/donate/supplies\">give supplies\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>And now for the candy:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Who doesn't adore Cadbury Cream Eggs? This intensely sugary treat was an Easter staple during most people's childhoods. Luckily, \u003ca href=\"http://vegansaurus.com/\">vegansaurus\u003c/a> just did a \u003ca href=\"http://vegansaurus.com/post/4261446063/vegan-cadbury-creme-egg-taste-off\">\"Vegan Cadbury Creme Egg TASTE OFF!\"\u003c/a> and has two great options they recommend that mimic the creamy candy perfectly.\n\u003cp>\u003ca href=\"http://www.etsy.com/listing/71325820/vegan-cadbury-eggs\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Etsy%E2%80%99s-Queenbalch-vegan-easter-eggs-2-300x211.png\" alt=\"Etsy’s Queenbalch vegan easter eggs\" title=\"Etsy’s Queenbalch vegan easter eggs\" width=\"300\" height=\"211\" class=\"alignnone size-medium wp-image-25890\">\u003c/a>\u003ca href=\"http://www.veganstore.com/product/25/vegan-easter\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/VeganSweets-vanilla-creme-eggs-300x209.png\" alt=\"VeganSweets vanilla creme eggs\" title=\"VeganSweets vanilla creme eggs\" width=\"300\" height=\"209\" class=\"alignnone size-medium wp-image-25891\">\u003c/a>\u003cbr>\n\u003cem>\u003ca href=\"http://www.etsy.com/listing/71325820/vegan-cadbury-eggs\">Vegan \"Cadbury\" Eggs from Queenbalch on Etsy\u003c/a> and \u003ca href=\"http://www.veganstore.com/product/25/vegan-easter\">VeganSweets Vanilla Cream Eggs at Pangea\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Photos by Laura Beck of vegansaurus\u003c/em>\u003c/p>\u003c/li>\n\u003cli>Everyone knows those sugar-covered, brightly-colored, fluffy chicks and bunnies that appear in stores every year. Unfortunately Peeps are made of marshmallows, which contain gelatin. So they are actually not even vegetarian, let alone vegan. But masters of vegan marshmallows, Chicago Soy Dairy and Sweet and Sara, are here to satisfy our cravings.\n\u003cp>\u003ca href=\"http://www.cosmosveganshoppe.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=CSDT&Category_Code=EG&Product_Count=1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chicago-soy-dairy-tweets1-300x227.jpg\" alt=\"chicago soy dairy tweets\" title=\"chicago soy dairy tweets\" width=\"300\" height=\"227\" class=\"alignnone size-medium wp-image-25921\">\u003c/a>\u003ca href=\"http://www.cosmosveganshoppe.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=SSEPS&Category_Code=EG&Product_Count=0\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/peeperslarge-300x210.jpg\" alt=\"Sweet and Sara Peepers and Skippers\" title=\"Sweet and Sara Peepers and Skippers\" width=\"300\" height=\"210\" class=\"alignnone size-medium wp-image-25922\">\u003c/a>\u003cbr>\n\u003cem>\u003ca href=\"http://www.chicagosoydairy.com/products/\">Chicago Soy Dairy's\u003c/a> Tweets available at \u003ca href=\"http://www.cosmosveganshoppe.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=CSDT&Category_Code=EG&Product_Count=1\">Cosmo's Vegan Shoppe\u003c/a> (photo by \u003ca href=\"http://www.quarrygirl.com/2011/03/26/dandies-tweets-vegan-peeps-now-available/\">Quarry Girl\u003c/a>) and \u003ca href=\"http://sweetandsara.com/products.php#easter\">Sweet and Sara's Easter Peepers and Skippers \u003c/a> available at \u003ca href=\"http://sweetandsara.com/products.php#easter\">Sweet and Sara's shop\u003c/a> or \u003ca href=\"http://www.cosmosveganshoppe.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=SSEPS&Category_Code=EG&Product_Count=0\">Cosmo's\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\u003c/li>\n\u003cli>Purveyors of fine vegan chocolates, Sjaak's never disappoints for holiday (and everyday!) vegan chocolates. You can go for a tub of \u003ca href=\"http://sjaaks.com/product_molds/show/87\">simple easter eggs\u003c/a> or a an \u003ca href=\"http://sjaaks.com/product_molds/show/152\">adorable box of truffles\u003c/a>. But my favorite is the chocolate bunny basket.\u003cbr>\n\u003ca href=\"http://sjaaks.com/product_molds/show/172\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Sjaaks-Bunny-Basket1.jpg\" alt=\"Sjaak's Bunny Basket\" title=\"Sjaak's Bunny Basket\" width=\"300\" height=\"441\" class=\"alignnone size-full wp-image-25927\">\u003c/a>\u003cbr>\n\u003ca href=\"http://sjaaks.com/product_molds/show/172\">\u003cem>Sjaak's Organic Bunny in Basket\u003c/em>\u003c/a>\u003c/li>\n\u003cli>Finally, here is a great line of candy bars from \u003ca href=\"http://www.gomaxgofoods.com/\">Go Max Go\u003c/a>. They are not specifically for Easter, but they are damn good and, thankfully, available year-round. Meant to mimic chocolate bars we all know well--like Snickers, 3 Musketeers, Milky Way, and Almond Joy--these bars use creamy rice milk chocolate to envelope nuts, coconut, and vegan caramel and nougat. The company is coming out with peanut butter cups and a crispy rice bar very soon.\n\u003cp>\u003ca href=\"http://www.gomaxgofoods.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Go-Max-Go-Candy-Bars1-300x250.jpg\" alt=\"Go Max Go Candy Bars\" title=\"Go Max Go Candy Bars\" width=\"300\" height=\"250\" class=\"alignnone size-medium wp-image-25929\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.gomaxgofoods.com/\">\u003cem>Go Max Go rice milk candy bars\u003c/em>\u003c/a>\u003c/p>\u003c/li>\n\u003c/ol>\n\u003cp>If you still can't decide on what to buy, check out the other Easter selections at \u003ca href=\"http://store.veganessentials.com/easter-gift-ideas-c108.aspx\">Vegan Essentials\u003c/a>, \u003ca href=\"http://www.cosmosveganshoppe.com/Merchant2/merchant.mvc?Screen=CTGY&Category_Code=EG\">Cosmo's Vegan Shoppe\u003c/a>, \u003ca href=\"http://www.veganstore.com/category/s?keyword=Easter\">Pangea\u003c/a>, and \u003ca href=\"http://sjaaks.com/categories/show/Easter\">Sjaak's\u003c/a>. \u003c/p>\n\u003cp>And if you want to forgo candy all together and focus on just decorating some eggs, pick up a few \u003ca href=\"http://www.squidoo.com/painting-easter-eggs\">wooden\u003c/a> or \u003ca href=\"http://thisisvegan.blogspot.com/2010/04/cardboard-egg-decorating.html\">cardboard\u003c/a> eggs at your local craft store, and get painting!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy Easter, everyone!\u003c/p>\n\n",
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"excerpt": "Easter is coming up, and what better way to prepare than by planning out all the sweet treats you and the children in your life will be devouring? Vegans love Easter candy just as much as the next person, and, luckily, many vegan candy makers are happy to oblige.",
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"description": "Easter is coming up, and what better way to prepare than by planning out all the sweet treats you and the children in your life will be devouring? Vegans love Easter candy just as much as the next person, and, luckily, many vegan candy makers are happy to oblige.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Easter is coming up, and what better way to prepare than by planning out all the sweet treats you and the children in your life will be devouring? Vegans love Easter candy just as much as the next person, and, luckily, many vegan candy makers are happy to oblige. Below is a round-up of what is available (we wanted to give you early notice, since many of these may have to be ordered and shipped). \u003c/p>\n\u003cp>Just remember that while the Easter bunny is adorable and fluffy, it is always best to stick to the chocolate variety. Please don't purchase a rabbit for your child as \u003ca href=\"http://www.aspca.org/pet-care/small-pet-care/rabbits-as-easter-gifts.aspx\">an Easter gift\u003c/a>. Every year thousands or rabbits are bought as cute gifts who then end up being abandoned at animal control where they will almost certainly be euthanized, or thrown out into the wild, which results in certain death in a matter of days. Rabbits can live for up to 12 years and require just as much care as a cat or dog who they equal in intelligence and emotional bond to humans (they know their names and can be litter-trained!). The responsibility and the the fact that they do not enjoy being cuddled and held (they prefer you hang out next to them instead) often turn owners off soon after purchase, resulting in their abandonment. However, if you do feel that you or your child can (after doing proper research and meeting with a rabbit organization) adopt a bunny into your family, please seek out a rescue organization and not a breeder or pet store. \u003ca href=\"http://www.saveabunny.org/\">SaveABunny\u003c/a> is an award-winning, wonderful organization that is truly a leader in \u003ca href=\"http://www.saveabunny.org/about/why-do-rabbits-need-rescue\">rabbit rescue\u003c/a> and they are always looking for good homes for their rescues. And if you cannot adopt but still want to give some love to a bunny, then \u003ca href=\"http://www.saveabunny.org/donate\">donate money\u003c/a>, \u003ca href=\"http://www.saveabunny.org/sponsor\">sponsor a rabbit\u003c/a>, or \u003ca href=\"http://www.saveabunny.org/donate/supplies\">give supplies\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>And now for the candy:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Who doesn't adore Cadbury Cream Eggs? This intensely sugary treat was an Easter staple during most people's childhoods. Luckily, \u003ca href=\"http://vegansaurus.com/\">vegansaurus\u003c/a> just did a \u003ca href=\"http://vegansaurus.com/post/4261446063/vegan-cadbury-creme-egg-taste-off\">\"Vegan Cadbury Creme Egg TASTE OFF!\"\u003c/a> and has two great options they recommend that mimic the creamy candy perfectly.\n\u003cp>\u003ca href=\"http://www.etsy.com/listing/71325820/vegan-cadbury-eggs\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Etsy%E2%80%99s-Queenbalch-vegan-easter-eggs-2-300x211.png\" alt=\"Etsy’s Queenbalch vegan easter eggs\" title=\"Etsy’s Queenbalch vegan easter eggs\" width=\"300\" height=\"211\" class=\"alignnone size-medium wp-image-25890\">\u003c/a>\u003ca href=\"http://www.veganstore.com/product/25/vegan-easter\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/VeganSweets-vanilla-creme-eggs-300x209.png\" alt=\"VeganSweets vanilla creme eggs\" title=\"VeganSweets vanilla creme eggs\" width=\"300\" height=\"209\" class=\"alignnone size-medium wp-image-25891\">\u003c/a>\u003cbr>\n\u003cem>\u003ca href=\"http://www.etsy.com/listing/71325820/vegan-cadbury-eggs\">Vegan \"Cadbury\" Eggs from Queenbalch on Etsy\u003c/a> and \u003ca href=\"http://www.veganstore.com/product/25/vegan-easter\">VeganSweets Vanilla Cream Eggs at Pangea\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Photos by Laura Beck of vegansaurus\u003c/em>\u003c/p>\u003c/li>\n\u003cli>Everyone knows those sugar-covered, brightly-colored, fluffy chicks and bunnies that appear in stores every year. Unfortunately Peeps are made of marshmallows, which contain gelatin. So they are actually not even vegetarian, let alone vegan. But masters of vegan marshmallows, Chicago Soy Dairy and Sweet and Sara, are here to satisfy our cravings.\n\u003cp>\u003ca href=\"http://www.cosmosveganshoppe.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=CSDT&Category_Code=EG&Product_Count=1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chicago-soy-dairy-tweets1-300x227.jpg\" alt=\"chicago soy dairy tweets\" title=\"chicago soy dairy tweets\" width=\"300\" height=\"227\" class=\"alignnone size-medium wp-image-25921\">\u003c/a>\u003ca href=\"http://www.cosmosveganshoppe.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=SSEPS&Category_Code=EG&Product_Count=0\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/peeperslarge-300x210.jpg\" alt=\"Sweet and Sara Peepers and Skippers\" title=\"Sweet and Sara Peepers and Skippers\" width=\"300\" height=\"210\" class=\"alignnone size-medium wp-image-25922\">\u003c/a>\u003cbr>\n\u003cem>\u003ca href=\"http://www.chicagosoydairy.com/products/\">Chicago Soy Dairy's\u003c/a> Tweets available at \u003ca href=\"http://www.cosmosveganshoppe.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=CSDT&Category_Code=EG&Product_Count=1\">Cosmo's Vegan Shoppe\u003c/a> (photo by \u003ca href=\"http://www.quarrygirl.com/2011/03/26/dandies-tweets-vegan-peeps-now-available/\">Quarry Girl\u003c/a>) and \u003ca href=\"http://sweetandsara.com/products.php#easter\">Sweet and Sara's Easter Peepers and Skippers \u003c/a> available at \u003ca href=\"http://sweetandsara.com/products.php#easter\">Sweet and Sara's shop\u003c/a> or \u003ca href=\"http://www.cosmosveganshoppe.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=SSEPS&Category_Code=EG&Product_Count=0\">Cosmo's\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\u003c/li>\n\u003cli>Purveyors of fine vegan chocolates, Sjaak's never disappoints for holiday (and everyday!) vegan chocolates. You can go for a tub of \u003ca href=\"http://sjaaks.com/product_molds/show/87\">simple easter eggs\u003c/a> or a an \u003ca href=\"http://sjaaks.com/product_molds/show/152\">adorable box of truffles\u003c/a>. But my favorite is the chocolate bunny basket.\u003cbr>\n\u003ca href=\"http://sjaaks.com/product_molds/show/172\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Sjaaks-Bunny-Basket1.jpg\" alt=\"Sjaak's Bunny Basket\" title=\"Sjaak's Bunny Basket\" width=\"300\" height=\"441\" class=\"alignnone size-full wp-image-25927\">\u003c/a>\u003cbr>\n\u003ca href=\"http://sjaaks.com/product_molds/show/172\">\u003cem>Sjaak's Organic Bunny in Basket\u003c/em>\u003c/a>\u003c/li>\n\u003cli>Finally, here is a great line of candy bars from \u003ca href=\"http://www.gomaxgofoods.com/\">Go Max Go\u003c/a>. They are not specifically for Easter, but they are damn good and, thankfully, available year-round. Meant to mimic chocolate bars we all know well--like Snickers, 3 Musketeers, Milky Way, and Almond Joy--these bars use creamy rice milk chocolate to envelope nuts, coconut, and vegan caramel and nougat. The company is coming out with peanut butter cups and a crispy rice bar very soon.\n\u003cp>\u003ca href=\"http://www.gomaxgofoods.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Go-Max-Go-Candy-Bars1-300x250.jpg\" alt=\"Go Max Go Candy Bars\" title=\"Go Max Go Candy Bars\" width=\"300\" height=\"250\" class=\"alignnone size-medium wp-image-25929\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.gomaxgofoods.com/\">\u003cem>Go Max Go rice milk candy bars\u003c/em>\u003c/a>\u003c/p>\u003c/li>\n\u003c/ol>\n\u003cp>If you still can't decide on what to buy, check out the other Easter selections at \u003ca href=\"http://store.veganessentials.com/easter-gift-ideas-c108.aspx\">Vegan Essentials\u003c/a>, \u003ca href=\"http://www.cosmosveganshoppe.com/Merchant2/merchant.mvc?Screen=CTGY&Category_Code=EG\">Cosmo's Vegan Shoppe\u003c/a>, \u003ca href=\"http://www.veganstore.com/category/s?keyword=Easter\">Pangea\u003c/a>, and \u003ca href=\"http://sjaaks.com/categories/show/Easter\">Sjaak's\u003c/a>. \u003c/p>\n\u003cp>And if you want to forgo candy all together and focus on just decorating some eggs, pick up a few \u003ca href=\"http://www.squidoo.com/painting-easter-eggs\">wooden\u003c/a> or \u003ca href=\"http://thisisvegan.blogspot.com/2010/04/cardboard-egg-decorating.html\">cardboard\u003c/a> eggs at your local craft store, and get painting!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy Easter, everyone!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guerrilla Greens: Extreme Urban Homesteading",
"title": "Guerrilla Greens: Extreme Urban Homesteading",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp> \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/guerrilla-greens300urban.jpg\" alt=\"guerrilla greens\" title=\"guerrilla greens\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-25800\">\u003c/a>Chloe and me, we were pretty much a 21st-century urban couple of a certain type. We met at a mock Iron Chef party that some friends of friends of mine put on—I think the theme was “Battle Matzoh,” with a team of out-of-work chefs throwing down the \u003ca href=\"http://www.streitsmatzos.com/\">Streit's\u003c/a> against a crew of laid-off CNET coders. The coders were winning when I spotted Chloe in a nurse’s outfit one size too small, drinking Manischewitz shots out of a tiki mug. Well, that was it for me. I’ve always had a soft spot for women in uniform who can hold their liquor. \u003c/p>\n\u003cp>It didn’t take long to convince her to leave the house she was sharing with 3 roommates on Cesar Chavez and move into my place in Oakland. I had a backyard, a \u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>, a 3-year-old Saab, room for her cat and I always put the seat down, even when she was gone for the whole day at a yoga-and-goat-cheese-making retreat.\u003c/p>\n\u003cp>And we were pretty much in sync around most things. We’d recently switched our coffee from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">Ritual Roasters to Four Barrel to Sightglass\u003c/a>. With their roastery in Williamsburg and their farmers' market lockdown in Temescal, Blue Bottle was \u003cem>over,\u003c/em> Chloe insisted, pulling her curly hair into two Dr. Seussy-looking pigtails on the top of her head, and I had to agree, although secretly, I’d been kind of looking forward to being able to get one of their insane New Orleans iced coffees to wake me up for the drive home after a Sunday of Frisbee and Tecates in Dolores Park, even when it became obvious that their \u003ca href=\"http://missionlocal.org/2010/10/blue-bottle-out-democracy-or-anarchy/\">generator-driven coup\u003c/a> wasn’t going to happen. \u003c/p>\n\u003cp>Since we both worked in Emeryville, we got together to eat lunch together almost every other day, sharing leftover jicama-kale salad or hitting up \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/20/primos-parrilla\">Primos Parrilla\u003c/a> if our supply ran low. Sometimes when she was feeling cranky I’d walk over to her office and leave a couple of cupcakes from the \u003ca href=\"http://twitter.com/#!/CupkatesTruck\">Cupkates truck\u003c/a>—one for her and one that she maybe didn’t have to know about for the cute maybe-lesbian-but-maybe-not receptionist with the mermaid tattoo and the skateboard kicked up at the back of her desk. \u003c/p>\n\u003cp>Chloe used to be vegan in college, but like most girls, she was just waiting for someone to feed her a really good pork chop wrapped in bacon and convince her that we could be \u003ca href=\"http://www.grist.org/factory-farms/2011-03-23-introducing-the-vegan-omnivore-alliance-against-animal-factories\">ethical omnivores\u003c/a> together. She’s still pretty skinny though; I’d like to go in on getting a whole pig with the neighbors down the street but I don’t know what our actual capacity for jowl and trotter might be. It’s not like I’m \u003ca href=\"http://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a> or anything, who could probably propose to a woman with a \u003ca href=\"//blogs.kqed.org/bayareabites/2009/11/15/primal-napa%E2%80%9D\">fried calf brain and a lamb tongue\u003c/a> and still get lucky. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So we’d had our first anniversary last month at a \u003ca href=\"http://thebolditalic.com/nico/stories/812-going-stag\">Stag Dinner\u003c/a> in her friend\u003ca href=\"https://twitter.com/#!/chickenjohn\"> Chicken John\u003c/a>’s art space, down the street from the Victorian where she used to live. Pretty cool, and Chloe didn’t flinch at the oyster starter or the second course of squid stuffed with blood sausage. But now her birthday was coming up, on April 1st, and I had to come up with something to top that, without tapping into what we’re saving for going to Bali in December. \u003c/p>\n\u003cp>\u003cstrong>That’s when I saw it on my Twitter feed:\u003c/strong> another underground restaurant, this one by \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Guerrilla Greens\u003c/a>. I hadn’t heard of them, but I figured they were probably part of the East Bay's roving, ever-shifting band of backyard-chickening, rooftop-beekeeping, front-yard-chard-growers. They made me feel old, they were so earnest and gluten-free in their muddy Carharts, foraged lemons rolling around the back of their pickup trucks. But at least a couple of these types could usually be counted on to have worked the line at Ubuntu or done a \u003cem>stage\u003c/em> at Saison. I signed us up. \u003c/p>\n\u003cp>Ok, so maybe I should have seen something weird right then. See, they didn’t ask for an email address or a Paypal account, just my address. In fact, there wasn’t any mention of money at all, which was definitely strange, since usually these dinners are, you know, pretty expensive, especially given that the bathroom's usually down 2 flights of stairs and the main course takes three hours to come out and then it's something like three little pieces of raw goat meat in argan oil covered in flowers. \u003c/p>\n\u003cp>But I wanted to convince myself that maybe this was something really new. Maybe they were trying some kind of different slow-money business model with kale donated by \u003ca href=\"http://ghosttownfarm.wordpress.com/2011/03/29/farmstand-canceled-due-to-the-city-of-oakland/\">Novella Carpenter\u003c/a>. Not that I wanted us digging into platefuls of \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/03/31/BAVP1INGPN.DTL&tsp=1\">cougar-chomped lamb\u003c/a>, but why couldn’t there be a new post-capitalism paradigm at work? Underground restaurant, underground biz model, right? \u003c/p>\n\u003cp>Until I woke up on Monday. Shower, shave, go into the kitchen to steam up an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/19/got-almond-milk/\">almond-milk\u003c/a> double latte for Chloe. Except that the stove’s not there. The refrigerator is gone, too, which is okay because we stopped keeping our coffee beans in the freezer after the guy at Sightglass told us how that shocks the beans. And I usually make the almond milk myself in the Vitamix, so I still should be able to make Chloe her coffee. Except these Guerrilla Greens—and really, who else could it be?—have taken \u003cem>everything with a plug.\u003c/em> The espresso machine, the juicer, the toaster, even the crockpot given to us not-really-ironically from Chloe’s mom. \u003c/p>\n\u003cp>There was firewood piled where the television, stereo, and Netflix envelopes had been. They’d left the iPad, which was nice, but after all, they'd need the Twitter feed to explain themselves. Even without the carefully calibrated fair-trade, shade-grown buzz I’d become so used to every morning, I was beginning to understand. \u003c/p>\n\u003cp>We weren’t going to their restaurant. Their restaurant was coming to us. We were becoming their restaurant. Their restaurant was \u003ci>inside us\u003c/i>. \u003c/p>\n\u003cp>I picked up the iPad. There, on their \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Twitter feed\u003c/a>, was their paradigm: THE NEW URBAN HOMESTEADING. BY ANY MEANS NECESSARY. \u003c/p>\n\u003cp>My hands were shaking. I did my yoga breathing. If only they'd left us some matches, we could still make pour-over coffee. \u003c/p>\n\u003cp>While I crumpled up old copies of the East Bay Express to get the fire going, Chloe came in from the backyard, a baby goat in her arms and a chard leaf caught in her pigtails. \u003c/p>\n\u003cp>“This..is...the…cutest…thing…I’ve..ever…seen,” she breathed, snuggling her chin between the kid’s floppy little ears. “I’m going back outside to get us some milk for breakfast.” \u003c/p>\n\u003cp>“But, Chloe,” I whined. “What about your lactose intolerance?” But she didn’t answer; looking out, I could see her head already tucked tightly against the furry brown side of one of the four dwarf goats wandering through the backyard, nibbling the oak branches and trimming down the blackberry brambles. \"Aren't you going to be late for \u003ca href=\"http://www.youtube.com/watch?v=x-dz_MzjfnY&feature=related\">Hot Zumba\u003c/a>?\"\u003c/p>\n\u003cp>“It’s like squeezing a hairy water balloon!” she called back, as a family of quails skittered over to the compost pile, followed by three seagulls and five high-stepping pigeons. A snake lolled on one of the three discarded, empty computer monitors which were now filled with honeycomb and a swarm of slightly angry-sounding bees. A bag of clay kitty litter and a bale of straw sat in a back corner. I knew, without looking, that the next tweet would be cryptic instructions for building a \u003ca href=\"http://small-scale.net/yearofmud/2009/09/12/build-your-own-20-outdoor-cob-oven-for-great-bread-and-pizza/\">cob oven\u003c/a>. \u003c/p>\n\u003cp>I still need my coffee every morning, but besides that, it’s not so bad. I know what to do now. Chloe freecycled a hand-cranked coffee grinder, and we filter it through one of her old American Apparel tank tops. We’re naked now, most of the time; it just feels better, especially after a whole bunch of snails moved into the shower. We sleep on the moss under the oak tree; our futon's under the porch, growing our first crop of enoki mushrooms. Chloe says we should have our friends over for escargots in goat butter next week.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Did you know that snake makes an awesome curry? You should try it, you know. Just get on our \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Twitter feed\u003c/a>. We'll tell you how. \u003c/p>\n\n",
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"excerpt": "An Oakland couple digs deep into the new paradigm: Urban Homesteading, by any means necessary. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/guerrilla-greens300urban.jpg\" alt=\"guerrilla greens\" title=\"guerrilla greens\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-25800\">\u003c/a>Chloe and me, we were pretty much a 21st-century urban couple of a certain type. We met at a mock Iron Chef party that some friends of friends of mine put on—I think the theme was “Battle Matzoh,” with a team of out-of-work chefs throwing down the \u003ca href=\"http://www.streitsmatzos.com/\">Streit's\u003c/a> against a crew of laid-off CNET coders. The coders were winning when I spotted Chloe in a nurse’s outfit one size too small, drinking Manischewitz shots out of a tiki mug. Well, that was it for me. I’ve always had a soft spot for women in uniform who can hold their liquor. \u003c/p>\n\u003cp>It didn’t take long to convince her to leave the house she was sharing with 3 roommates on Cesar Chavez and move into my place in Oakland. I had a backyard, a \u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>, a 3-year-old Saab, room for her cat and I always put the seat down, even when she was gone for the whole day at a yoga-and-goat-cheese-making retreat.\u003c/p>\n\u003cp>And we were pretty much in sync around most things. We’d recently switched our coffee from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">Ritual Roasters to Four Barrel to Sightglass\u003c/a>. With their roastery in Williamsburg and their farmers' market lockdown in Temescal, Blue Bottle was \u003cem>over,\u003c/em> Chloe insisted, pulling her curly hair into two Dr. Seussy-looking pigtails on the top of her head, and I had to agree, although secretly, I’d been kind of looking forward to being able to get one of their insane New Orleans iced coffees to wake me up for the drive home after a Sunday of Frisbee and Tecates in Dolores Park, even when it became obvious that their \u003ca href=\"http://missionlocal.org/2010/10/blue-bottle-out-democracy-or-anarchy/\">generator-driven coup\u003c/a> wasn’t going to happen. \u003c/p>\n\u003cp>Since we both worked in Emeryville, we got together to eat lunch together almost every other day, sharing leftover jicama-kale salad or hitting up \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/20/primos-parrilla\">Primos Parrilla\u003c/a> if our supply ran low. Sometimes when she was feeling cranky I’d walk over to her office and leave a couple of cupcakes from the \u003ca href=\"http://twitter.com/#!/CupkatesTruck\">Cupkates truck\u003c/a>—one for her and one that she maybe didn’t have to know about for the cute maybe-lesbian-but-maybe-not receptionist with the mermaid tattoo and the skateboard kicked up at the back of her desk. \u003c/p>\n\u003cp>Chloe used to be vegan in college, but like most girls, she was just waiting for someone to feed her a really good pork chop wrapped in bacon and convince her that we could be \u003ca href=\"http://www.grist.org/factory-farms/2011-03-23-introducing-the-vegan-omnivore-alliance-against-animal-factories\">ethical omnivores\u003c/a> together. She’s still pretty skinny though; I’d like to go in on getting a whole pig with the neighbors down the street but I don’t know what our actual capacity for jowl and trotter might be. It’s not like I’m \u003ca href=\"http://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a> or anything, who could probably propose to a woman with a \u003ca href=\"//blogs.kqed.org/bayareabites/2009/11/15/primal-napa%E2%80%9D\">fried calf brain and a lamb tongue\u003c/a> and still get lucky. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So we’d had our first anniversary last month at a \u003ca href=\"http://thebolditalic.com/nico/stories/812-going-stag\">Stag Dinner\u003c/a> in her friend\u003ca href=\"https://twitter.com/#!/chickenjohn\"> Chicken John\u003c/a>’s art space, down the street from the Victorian where she used to live. Pretty cool, and Chloe didn’t flinch at the oyster starter or the second course of squid stuffed with blood sausage. But now her birthday was coming up, on April 1st, and I had to come up with something to top that, without tapping into what we’re saving for going to Bali in December. \u003c/p>\n\u003cp>\u003cstrong>That’s when I saw it on my Twitter feed:\u003c/strong> another underground restaurant, this one by \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Guerrilla Greens\u003c/a>. I hadn’t heard of them, but I figured they were probably part of the East Bay's roving, ever-shifting band of backyard-chickening, rooftop-beekeeping, front-yard-chard-growers. They made me feel old, they were so earnest and gluten-free in their muddy Carharts, foraged lemons rolling around the back of their pickup trucks. But at least a couple of these types could usually be counted on to have worked the line at Ubuntu or done a \u003cem>stage\u003c/em> at Saison. I signed us up. \u003c/p>\n\u003cp>Ok, so maybe I should have seen something weird right then. See, they didn’t ask for an email address or a Paypal account, just my address. In fact, there wasn’t any mention of money at all, which was definitely strange, since usually these dinners are, you know, pretty expensive, especially given that the bathroom's usually down 2 flights of stairs and the main course takes three hours to come out and then it's something like three little pieces of raw goat meat in argan oil covered in flowers. \u003c/p>\n\u003cp>But I wanted to convince myself that maybe this was something really new. Maybe they were trying some kind of different slow-money business model with kale donated by \u003ca href=\"http://ghosttownfarm.wordpress.com/2011/03/29/farmstand-canceled-due-to-the-city-of-oakland/\">Novella Carpenter\u003c/a>. Not that I wanted us digging into platefuls of \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/03/31/BAVP1INGPN.DTL&tsp=1\">cougar-chomped lamb\u003c/a>, but why couldn’t there be a new post-capitalism paradigm at work? Underground restaurant, underground biz model, right? \u003c/p>\n\u003cp>Until I woke up on Monday. Shower, shave, go into the kitchen to steam up an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/19/got-almond-milk/\">almond-milk\u003c/a> double latte for Chloe. Except that the stove’s not there. The refrigerator is gone, too, which is okay because we stopped keeping our coffee beans in the freezer after the guy at Sightglass told us how that shocks the beans. And I usually make the almond milk myself in the Vitamix, so I still should be able to make Chloe her coffee. Except these Guerrilla Greens—and really, who else could it be?—have taken \u003cem>everything with a plug.\u003c/em> The espresso machine, the juicer, the toaster, even the crockpot given to us not-really-ironically from Chloe’s mom. \u003c/p>\n\u003cp>There was firewood piled where the television, stereo, and Netflix envelopes had been. They’d left the iPad, which was nice, but after all, they'd need the Twitter feed to explain themselves. Even without the carefully calibrated fair-trade, shade-grown buzz I’d become so used to every morning, I was beginning to understand. \u003c/p>\n\u003cp>We weren’t going to their restaurant. Their restaurant was coming to us. We were becoming their restaurant. Their restaurant was \u003ci>inside us\u003c/i>. \u003c/p>\n\u003cp>I picked up the iPad. There, on their \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Twitter feed\u003c/a>, was their paradigm: THE NEW URBAN HOMESTEADING. BY ANY MEANS NECESSARY. \u003c/p>\n\u003cp>My hands were shaking. I did my yoga breathing. If only they'd left us some matches, we could still make pour-over coffee. \u003c/p>\n\u003cp>While I crumpled up old copies of the East Bay Express to get the fire going, Chloe came in from the backyard, a baby goat in her arms and a chard leaf caught in her pigtails. \u003c/p>\n\u003cp>“This..is...the…cutest…thing…I’ve..ever…seen,” she breathed, snuggling her chin between the kid’s floppy little ears. “I’m going back outside to get us some milk for breakfast.” \u003c/p>\n\u003cp>“But, Chloe,” I whined. “What about your lactose intolerance?” But she didn’t answer; looking out, I could see her head already tucked tightly against the furry brown side of one of the four dwarf goats wandering through the backyard, nibbling the oak branches and trimming down the blackberry brambles. \"Aren't you going to be late for \u003ca href=\"http://www.youtube.com/watch?v=x-dz_MzjfnY&feature=related\">Hot Zumba\u003c/a>?\"\u003c/p>\n\u003cp>“It’s like squeezing a hairy water balloon!” she called back, as a family of quails skittered over to the compost pile, followed by three seagulls and five high-stepping pigeons. A snake lolled on one of the three discarded, empty computer monitors which were now filled with honeycomb and a swarm of slightly angry-sounding bees. A bag of clay kitty litter and a bale of straw sat in a back corner. I knew, without looking, that the next tweet would be cryptic instructions for building a \u003ca href=\"http://small-scale.net/yearofmud/2009/09/12/build-your-own-20-outdoor-cob-oven-for-great-bread-and-pizza/\">cob oven\u003c/a>. \u003c/p>\n\u003cp>I still need my coffee every morning, but besides that, it’s not so bad. I know what to do now. Chloe freecycled a hand-cranked coffee grinder, and we filter it through one of her old American Apparel tank tops. We’re naked now, most of the time; it just feels better, especially after a whole bunch of snails moved into the shower. We sleep on the moss under the oak tree; our futon's under the porch, growing our first crop of enoki mushrooms. Chloe says we should have our friends over for escargots in goat butter next week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Did you know that snake makes an awesome curry? You should try it, you know. Just get on our \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Twitter feed\u003c/a>. We'll tell you how. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Irish Soda Bread for St. Patrick's Day",
"title": "Irish Soda Bread for St. Patrick's Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-12.jpg\" alt=\"Homemade Irish Soda Bread with Raisins\" title=\"Homemade Irish Soda Bread with Raisins\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24719\">\u003cbr>\n\u003cem>Homemade Irish Soda Bread with Raisins\u003c/em>\u003c/p>\n\u003cp>I'm not a big drinker, or a big fan of fratastic crowds, so when it comes to \u003cstrong>St. Patty's Day\u003c/strong>, the thing I most look forward to isn't all the block parties, or the cry for \"Carbombs!\" at the bar. Call me an old soul (or Debbie McDowner), but I would much rather indulge in a thick slice of warm \u003cstrong>Irish Soda Bread\u003c/strong>, inordinately slathered with sweet butter. I may even go nuts and top off my coffee with a little \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/17/liquid-irish-luck/\">Homemade Irish Cream\u003c/a>. Partayyyy. (*Before you start booing me, if you are into downing some pints and rubbing up against a leprechaun or two, don't worry, I've still got you covered. Scroll to the bottom to see the list of festivities going on in SF). \u003c/p>\n\u003cp>OK, back to my wholesome soda bread. I've learned that the sweet scone-like, raisin-studded soda bread I love so much is very much an Americanized version of the real thing. As Irish chef \u003cstrong>Rory O'Connell\u003c/strong> of the \u003ca href=\"http://www.cookingisfun.ie/\">Ballymaloe Cookery School\u003c/a> in Cork, Ireland reveals in this great \u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread\">soda bread guide\u003c/a> in \u003cem>Epicurious\u003c/em>, real traditional Irish soda bread is simply basic table bread made with just flour (whole-meal flour for the common loaf, white flour for special occasions), bread soda, buttermilk, and salt.\u003c/p>\n\u003cp>No butter in the dough, raisins only as a luxury, and caraway seeds optional.\u003c/p>\n\u003cp>Makes sense, as this quick bread grew in popularity in the 1800s in Ireland out of necessity. Brown soda bread -- made with soft wheat (the only suitable flour that can grow in Ireland's climate), baking soda (cheap and non-perishable), and buttermilk (accessible by-product of freshly churned butter) -- was an affordable bread that the average household could bake in their own homes without an oven. The formed loaf could simply be baked in a cast iron pot, called a \u003ca href=\"http://www.sodabread.us/DutchOven/SodabreadBastible.htm\">bastible\u003c/a>, placed over a fire. The bastible had a lid on it with a curved edge so that you could place hot coals on top as well. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I decided embrace my homebody tendencies and do some baking to celebrate this St. Patrick's Day. Using this classic Irish-American recipe for \u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread/recipes/food/views/Irish-Soda-Bread-with-Raisins-and-Caraway-107136\">Irish Soda Bread with Raisins and Caraway\u003c/a>, I got to work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-1.jpg\" alt=\"Irish Soda Bread Ingredients\" title=\"Irish Soda Bread Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24715\">\u003c/a>\u003cbr>\n\u003cem>Irish Soda Bread Ingredients\u003c/em>\u003c/p>\n\u003cp>I adjusted the recipe to include half all purpose flour, and half whole wheat pastry flour (which I believe is similar to the soft wheat flour that was originally used in the traditional Irish soda bread). I also cut down the amount of sugar and raisins in it, and substituted the caraway seeds for fennel seeds (since that's what I had on hand, and figured they were a close-enough substitution). If you don't like the licorice-y/anise-y flavor of caraway or fennel, feel free to omit. I only use two tablespoons in my recipe, so the flavor is subtle. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/soda-bread-1.jpg\" alt=\"Making soda bread\" title=\"Making soda bread\" width=\"499\" height=\"500\" class=\"alignnone size-full wp-image-24720\">\u003cbr>\n\u003cem>Making Soda Bread\u003c/em>\u003c/p>\n\u003cp>I whisked together my dry ingredients first. Then, cut in the butter until the mixture was the consistency of corn meal. Then, I added the buttermilk. The lactic acid in buttermilk reacts with the base of the baking soda to provide the leavening for this quick bread (rather than yeast). \u003cstrong>Note:\u003c/strong> Unlike the picture shown above, where I mixed in the raisins and fennel seeds after adding the buttermilk, next time I would actually add them prior to the wet ingredients so that they are well dispersed throughout the dough.\u003c/p>\n\u003cp>When you're mixing the dough together, mix just until everything is incorporated. Be careful to not over mix (the dough should not be kneaded). Like the secret to a good, fluffy, light biscuit or scone, the trick is to handle the dough as little as possible. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-8.jpg\" alt=\"soda bread dough\" title=\"soda bread dough\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24716\">\u003cbr>\n\u003cem>Into the oven you go\u003c/em>\u003c/p>\n\u003cp>When the dough has come together, turn it into your buttered cast iron skillet or Dutch oven, and slash a cross into the top. Old folklores say that the cross cut on the top of Irish Soda Bread is to ward off evil and \"let the devil out\" while it's baking, or let the fairies out (for a less fire and brimstone version). Practically though, slashing the top of the bread allows the heat to penetrate the thickest part of the loaf, helps the bread rise better, and also serves as a guideline for breaking the bread evenly once it's done.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Irish Soda Bread\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> This recipe results in a soda bread that is dense, yet moist, with a golden crunchy crust. The bread is buttery and sweet, with plump, chewy raisins generously scattered throughout, and laced with a hint of licorice from the fennel seeds.\u003c/p>\n\u003cp>Also, the resulting loaf is huge. You could easily cut the dough in half and form two nice-sized loaves, great for gift-giving.\u003c/p>\n\u003cp>\u003cem>By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/em>\u003c/p>\n\u003cp>\u003cem>Adapted from Patrice Bedrosian's \"\u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread/recipes/food/views/Irish-Soda-Bread-with-Raisins-and-Caraway-107136\">Irish Soda Bread with Raisins and Caraway\u003c/a>,\" Bon Appétit (October 2002)\u003c/em>\u003c/p>\n\u003cp>This recipe was written in from Patrice Bedrosian of Brewster, New York. Patrice lost her stepbrother, Jerry O'Leary, in 9/11 and cited this as a recipe that she turned to in the days following the tragedy, to bring comfort and ease to her home. The recipe was one that she received from Jerry's mother. I think that it is a heartfelt example of the power of food in bringing people together, honoring our past, and passing along the comfort that only something made with love can bring.\u003c/p>\n\u003cp>\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hours\u003cspan class=\"value-title\" title=\"PT2H\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">8-10 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-10.jpg\" alt=\"Irish Soda Bread\" title=\"Irish Soda Bread\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-24717 photo\">\u003cbr>\n\u003cem>Irish Soda Bread\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 1/2 cups\u003c/span> \u003cspan class=\"name\">all purpose flour\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 1/2 cups\u003c/span> \u003cspan class=\"name\">whole wheat pastry flour\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3/4 cups\u003c/span> \u003cspan class=\"name\">sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tablespoon\u003c/span> \u003cspan class=\"name\">baking powder\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 1/2 teaspoons\u003c/span> \u003cspan class=\"name\">salt\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 teaspoon\u003c/span> \u003cspan class=\"name\">baking soda\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup (1 stick)\u003c/span> \u003cspan class=\"name\">unsalted butter, cut into cubes, room temperature\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 cups\u003c/span> \u003cspan class=\"name\">raisins\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tablespoons\u003c/span> \u003cspan class=\"name\">fennel seeds\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 1/2 cups\u003c/span> \u003cspan class=\"name\">buttermilk\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1\u003c/span> \u003cspan class=\"name\">large egg\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat oven to 350°F. Generously butter heavy ovenproof 10- to 12-inch-diameter skillet. You can also use a dutch oven.\u003c/li>\n\u003cli>In large bowl, whisk together both flours, sugar, baking powder, salt, and baking soda.\u003c/li>\n\u003cli>Add butter; using fingertips to incorporate until the mixture is the consistency of corn meal. Stir in raisins and fennel seeds.\u003c/li>\n\u003cli>Whisk buttermilk and egg in medium bowl to blend and add to dough. Stir just until well incorporated. Dough will be very sticky; I just use my hands. Be careful not to over mix or else the bread will become too dense.\u003c/li>\n\u003cli>Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep \"X\" in top center of dough.\u003c/li>\n\u003cli>Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>*****\u003c/p>\n\u003cp>\u003cstrong>St. Patty's Day Trivia:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/Saint_Patrick's_Day\">Saint Patrick, the man, the saint, the slayer of snakes\u003c/a> -- St. Patrick is the patron saint and national apostle of Ireland who is credited with bringing Christianity to Ireland. He is said to have \"driven the snakes\" from Ireland. Snakes referred to the serpent symbolism of the Druids, whose pagan rites were abolished by the big P. \u003c/li>\n\u003cli>\u003ca href=\"http://www.st-patricks-day.com/about_saintpatrick.html\">Why Shamrocks\u003c/a> -- Legend has it that Saint Patrick used the three-leaved clover to explain the Holy Trinity to the pagan Irish. \u003c/li>\n\u003cli>\u003ca href=\"http://www.sodabread.us/Sodabreadhistory/sodabreadhistory.htm\">Soda Bread not really Irish\u003c/a> -- Soda bread was actually invented by the American Indians, who used \u003ca href=\"http://www.kingarthurflour.com/tips/quick-bread-primer.html\">pearl ash\u003c/a> (made from potash, which was made from lye, which was made from hardwood ashes).\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>St. Patrick's Day Festivities:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.farleyscoffee.com/potrero_events.html\">Farley's Coffee\u003c/a> (Potrero) -- Live bagpipes, music, and dancing\u003c/li>\n\u003cli>\u003ca href=\"http://www.berginjurylawyers.com/safe-and-sober-program.php\">Safe & Sober Program\u003c/a> -- Free cab rides from 3 pm to 3 am\u003c/li>\n\u003cli>\u003ca href=\"http://sf.funcheap.com/st-patricks-day-street-party-financial-district/\">St. Patrick's Day Block Party 2011\u003c/a> (Financial District) \u003c/li>\n\u003cli>\u003ca href=\"http://sf.funcheap.com/aventines-st-patricks-day-alley-block-party-sf/\">Aventine's St. Patrick's Day Alley Block Party\u003c/a> (Financial District)\u003c/li>\n\u003cli>\u003ca href=\"http://sf.funcheap.com/saint-patricks-day-oreillys-north-beach/\">O'Reilly's St. Patrick's Day Block Party\u003c/a> (North Beach) \u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Places in the Bay Area to buy Irish Soda Bread:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.johncampbells.com/\">John Campbell's Irish Bakery \u003c/a>\u003cbr>\n5625 Geary Blvd\u003cbr>\n(between 20th Ave & 21st Ave)\u003cbr>\nSan Francisco, CA 94121\u003cbr>\nNeighborhood: Outer Richmond\u003cbr>\n(415) 387-1536\u003c/p>\n\u003cp>\u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi Bakery\u003c/a>\u003cbr>\n1331 9th Ave\u003cbr>\n(between Irving St & Judah St)\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nNeighborhood: Inner Sunset\u003cbr>\n(415) 566-3117\u003c/p>\n\u003cp>\u003ca href=\"http://www.lafarine.com/breads.html\">La Farine Bakery\u003c/a>\u003cbr>\n6323 College Ave\u003cbr>\n(at 63rd St)\u003cbr>\nOakland, CA 94618\u003cbr>\nNeighborhoods: North Oakland, Rockridge\u003cbr>\n(510) 654-0338\u003c/p>\n\u003cp>3411 Fruitvale Ave\u003cbr>\n(between Macarthur Blvd & Sloan St)\u003cbr>\nOakland, CA 94602\u003cbr>\n(510) 531-7750\u003c/p>\n\u003cp>4094 Piedmont Ave\u003cbr>\n(between Glen Ave & 41st St)\u003cbr>\nOakland, CA 94611\u003cbr>\n(510) 420-1777\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>1820 Solano Ave\u003cbr>\n(at Colusa Ave)\u003cbr>\nBerkeley, CA 94707\u003cbr>\nNeighborhoods: East Solano Ave, North Berkeley\u003cbr>\n(510) 528-2208\u003c/p>\n\n",
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"excerpt": "I'm not a big drinker, or a big fan of fratastic crowds, so when it comes to St. Patty's Day, the thing I most look forward to isn't all the block parties, or the cry for \"Carbombs!\" at the bar. Call me an old soul (or Debbie McDowner), but I would much rather indulge in a thick slice of warm Irish Soda Bread, inordinately slathered with sweet butter. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-12.jpg\" alt=\"Homemade Irish Soda Bread with Raisins\" title=\"Homemade Irish Soda Bread with Raisins\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24719\">\u003cbr>\n\u003cem>Homemade Irish Soda Bread with Raisins\u003c/em>\u003c/p>\n\u003cp>I'm not a big drinker, or a big fan of fratastic crowds, so when it comes to \u003cstrong>St. Patty's Day\u003c/strong>, the thing I most look forward to isn't all the block parties, or the cry for \"Carbombs!\" at the bar. Call me an old soul (or Debbie McDowner), but I would much rather indulge in a thick slice of warm \u003cstrong>Irish Soda Bread\u003c/strong>, inordinately slathered with sweet butter. I may even go nuts and top off my coffee with a little \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/17/liquid-irish-luck/\">Homemade Irish Cream\u003c/a>. Partayyyy. (*Before you start booing me, if you are into downing some pints and rubbing up against a leprechaun or two, don't worry, I've still got you covered. Scroll to the bottom to see the list of festivities going on in SF). \u003c/p>\n\u003cp>OK, back to my wholesome soda bread. I've learned that the sweet scone-like, raisin-studded soda bread I love so much is very much an Americanized version of the real thing. As Irish chef \u003cstrong>Rory O'Connell\u003c/strong> of the \u003ca href=\"http://www.cookingisfun.ie/\">Ballymaloe Cookery School\u003c/a> in Cork, Ireland reveals in this great \u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread\">soda bread guide\u003c/a> in \u003cem>Epicurious\u003c/em>, real traditional Irish soda bread is simply basic table bread made with just flour (whole-meal flour for the common loaf, white flour for special occasions), bread soda, buttermilk, and salt.\u003c/p>\n\u003cp>No butter in the dough, raisins only as a luxury, and caraway seeds optional.\u003c/p>\n\u003cp>Makes sense, as this quick bread grew in popularity in the 1800s in Ireland out of necessity. Brown soda bread -- made with soft wheat (the only suitable flour that can grow in Ireland's climate), baking soda (cheap and non-perishable), and buttermilk (accessible by-product of freshly churned butter) -- was an affordable bread that the average household could bake in their own homes without an oven. The formed loaf could simply be baked in a cast iron pot, called a \u003ca href=\"http://www.sodabread.us/DutchOven/SodabreadBastible.htm\">bastible\u003c/a>, placed over a fire. The bastible had a lid on it with a curved edge so that you could place hot coals on top as well. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I decided embrace my homebody tendencies and do some baking to celebrate this St. Patrick's Day. Using this classic Irish-American recipe for \u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread/recipes/food/views/Irish-Soda-Bread-with-Raisins-and-Caraway-107136\">Irish Soda Bread with Raisins and Caraway\u003c/a>, I got to work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-1.jpg\" alt=\"Irish Soda Bread Ingredients\" title=\"Irish Soda Bread Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24715\">\u003c/a>\u003cbr>\n\u003cem>Irish Soda Bread Ingredients\u003c/em>\u003c/p>\n\u003cp>I adjusted the recipe to include half all purpose flour, and half whole wheat pastry flour (which I believe is similar to the soft wheat flour that was originally used in the traditional Irish soda bread). I also cut down the amount of sugar and raisins in it, and substituted the caraway seeds for fennel seeds (since that's what I had on hand, and figured they were a close-enough substitution). If you don't like the licorice-y/anise-y flavor of caraway or fennel, feel free to omit. I only use two tablespoons in my recipe, so the flavor is subtle. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/soda-bread-1.jpg\" alt=\"Making soda bread\" title=\"Making soda bread\" width=\"499\" height=\"500\" class=\"alignnone size-full wp-image-24720\">\u003cbr>\n\u003cem>Making Soda Bread\u003c/em>\u003c/p>\n\u003cp>I whisked together my dry ingredients first. Then, cut in the butter until the mixture was the consistency of corn meal. Then, I added the buttermilk. The lactic acid in buttermilk reacts with the base of the baking soda to provide the leavening for this quick bread (rather than yeast). \u003cstrong>Note:\u003c/strong> Unlike the picture shown above, where I mixed in the raisins and fennel seeds after adding the buttermilk, next time I would actually add them prior to the wet ingredients so that they are well dispersed throughout the dough.\u003c/p>\n\u003cp>When you're mixing the dough together, mix just until everything is incorporated. Be careful to not over mix (the dough should not be kneaded). Like the secret to a good, fluffy, light biscuit or scone, the trick is to handle the dough as little as possible. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-8.jpg\" alt=\"soda bread dough\" title=\"soda bread dough\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24716\">\u003cbr>\n\u003cem>Into the oven you go\u003c/em>\u003c/p>\n\u003cp>When the dough has come together, turn it into your buttered cast iron skillet or Dutch oven, and slash a cross into the top. Old folklores say that the cross cut on the top of Irish Soda Bread is to ward off evil and \"let the devil out\" while it's baking, or let the fairies out (for a less fire and brimstone version). Practically though, slashing the top of the bread allows the heat to penetrate the thickest part of the loaf, helps the bread rise better, and also serves as a guideline for breaking the bread evenly once it's done.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Irish Soda Bread\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> This recipe results in a soda bread that is dense, yet moist, with a golden crunchy crust. The bread is buttery and sweet, with plump, chewy raisins generously scattered throughout, and laced with a hint of licorice from the fennel seeds.\u003c/p>\n\u003cp>Also, the resulting loaf is huge. You could easily cut the dough in half and form two nice-sized loaves, great for gift-giving.\u003c/p>\n\u003cp>\u003cem>By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/em>\u003c/p>\n\u003cp>\u003cem>Adapted from Patrice Bedrosian's \"\u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread/recipes/food/views/Irish-Soda-Bread-with-Raisins-and-Caraway-107136\">Irish Soda Bread with Raisins and Caraway\u003c/a>,\" Bon Appétit (October 2002)\u003c/em>\u003c/p>\n\u003cp>This recipe was written in from Patrice Bedrosian of Brewster, New York. Patrice lost her stepbrother, Jerry O'Leary, in 9/11 and cited this as a recipe that she turned to in the days following the tragedy, to bring comfort and ease to her home. The recipe was one that she received from Jerry's mother. I think that it is a heartfelt example of the power of food in bringing people together, honoring our past, and passing along the comfort that only something made with love can bring.\u003c/p>\n\u003cp>\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hours\u003cspan class=\"value-title\" title=\"PT2H\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">8-10 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-10.jpg\" alt=\"Irish Soda Bread\" title=\"Irish Soda Bread\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-24717 photo\">\u003cbr>\n\u003cem>Irish Soda Bread\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 1/2 cups\u003c/span> \u003cspan class=\"name\">all purpose flour\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 1/2 cups\u003c/span> \u003cspan class=\"name\">whole wheat pastry flour\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3/4 cups\u003c/span> \u003cspan class=\"name\">sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tablespoon\u003c/span> \u003cspan class=\"name\">baking powder\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 1/2 teaspoons\u003c/span> \u003cspan class=\"name\">salt\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 teaspoon\u003c/span> \u003cspan class=\"name\">baking soda\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup (1 stick)\u003c/span> \u003cspan class=\"name\">unsalted butter, cut into cubes, room temperature\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 cups\u003c/span> \u003cspan class=\"name\">raisins\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tablespoons\u003c/span> \u003cspan class=\"name\">fennel seeds\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 1/2 cups\u003c/span> \u003cspan class=\"name\">buttermilk\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1\u003c/span> \u003cspan class=\"name\">large egg\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat oven to 350°F. Generously butter heavy ovenproof 10- to 12-inch-diameter skillet. You can also use a dutch oven.\u003c/li>\n\u003cli>In large bowl, whisk together both flours, sugar, baking powder, salt, and baking soda.\u003c/li>\n\u003cli>Add butter; using fingertips to incorporate until the mixture is the consistency of corn meal. Stir in raisins and fennel seeds.\u003c/li>\n\u003cli>Whisk buttermilk and egg in medium bowl to blend and add to dough. Stir just until well incorporated. Dough will be very sticky; I just use my hands. Be careful not to over mix or else the bread will become too dense.\u003c/li>\n\u003cli>Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep \"X\" in top center of dough.\u003c/li>\n\u003cli>Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>*****\u003c/p>\n\u003cp>\u003cstrong>St. Patty's Day Trivia:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/Saint_Patrick's_Day\">Saint Patrick, the man, the saint, the slayer of snakes\u003c/a> -- St. Patrick is the patron saint and national apostle of Ireland who is credited with bringing Christianity to Ireland. He is said to have \"driven the snakes\" from Ireland. Snakes referred to the serpent symbolism of the Druids, whose pagan rites were abolished by the big P. \u003c/li>\n\u003cli>\u003ca href=\"http://www.st-patricks-day.com/about_saintpatrick.html\">Why Shamrocks\u003c/a> -- Legend has it that Saint Patrick used the three-leaved clover to explain the Holy Trinity to the pagan Irish. \u003c/li>\n\u003cli>\u003ca href=\"http://www.sodabread.us/Sodabreadhistory/sodabreadhistory.htm\">Soda Bread not really Irish\u003c/a> -- Soda bread was actually invented by the American Indians, who used \u003ca href=\"http://www.kingarthurflour.com/tips/quick-bread-primer.html\">pearl ash\u003c/a> (made from potash, which was made from lye, which was made from hardwood ashes).\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>St. Patrick's Day Festivities:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.farleyscoffee.com/potrero_events.html\">Farley's Coffee\u003c/a> (Potrero) -- Live bagpipes, music, and dancing\u003c/li>\n\u003cli>\u003ca href=\"http://www.berginjurylawyers.com/safe-and-sober-program.php\">Safe & Sober Program\u003c/a> -- Free cab rides from 3 pm to 3 am\u003c/li>\n\u003cli>\u003ca href=\"http://sf.funcheap.com/st-patricks-day-street-party-financial-district/\">St. Patrick's Day Block Party 2011\u003c/a> (Financial District) \u003c/li>\n\u003cli>\u003ca href=\"http://sf.funcheap.com/aventines-st-patricks-day-alley-block-party-sf/\">Aventine's St. Patrick's Day Alley Block Party\u003c/a> (Financial District)\u003c/li>\n\u003cli>\u003ca href=\"http://sf.funcheap.com/saint-patricks-day-oreillys-north-beach/\">O'Reilly's St. Patrick's Day Block Party\u003c/a> (North Beach) \u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Places in the Bay Area to buy Irish Soda Bread:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.johncampbells.com/\">John Campbell's Irish Bakery \u003c/a>\u003cbr>\n5625 Geary Blvd\u003cbr>\n(between 20th Ave & 21st Ave)\u003cbr>\nSan Francisco, CA 94121\u003cbr>\nNeighborhood: Outer Richmond\u003cbr>\n(415) 387-1536\u003c/p>\n\u003cp>\u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi Bakery\u003c/a>\u003cbr>\n1331 9th Ave\u003cbr>\n(between Irving St & Judah St)\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nNeighborhood: Inner Sunset\u003cbr>\n(415) 566-3117\u003c/p>\n\u003cp>\u003ca href=\"http://www.lafarine.com/breads.html\">La Farine Bakery\u003c/a>\u003cbr>\n6323 College Ave\u003cbr>\n(at 63rd St)\u003cbr>\nOakland, CA 94618\u003cbr>\nNeighborhoods: North Oakland, Rockridge\u003cbr>\n(510) 654-0338\u003c/p>\n\u003cp>3411 Fruitvale Ave\u003cbr>\n(between Macarthur Blvd & Sloan St)\u003cbr>\nOakland, CA 94602\u003cbr>\n(510) 531-7750\u003c/p>\n\u003cp>4094 Piedmont Ave\u003cbr>\n(between Glen Ave & 41st St)\u003cbr>\nOakland, CA 94611\u003cbr>\n(510) 420-1777\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_24365\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/kingcake-lafarine300.jpg\" alt=\"King Cake at La Farine in Oakland. Photo by Wendy Goodfriend\" title=\"King Cake at La Farine in Oakland. Photo by Wendy Goodfriend\" width=\"300\" height=\"448\" class=\"size-full wp-image-24365\">\u003cfigcaption class=\"wp-caption-text\">King Cake at La Farine in Oakland. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Mardi Gras, Fat Tuesday, Shrove Tuesday: whatever you call it, food and religion come together today into one last pre-Lenten blowout. Tomorrow, Ash Wednesday, marks the beginning of Lent, the 40-day countdown to Easter that was, traditionally, a time of great austerity at table. \u003c/p>\n\u003cp>As Patience Gray points out in her book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/190301820X/kqedorg-20\">Honey from a Weed\u003c/a>, about the culinary and cultural traditions she experienced throughout the Mediterranean, the Church's command of six weeks of spare diet--lentils and beans instead of meat, nothing rich or fried or sweet--was as much practical as spiritual. Depending on the cycle of the lunar calendar, Lent stretches across the cusp of late winter and early spring, the time when the larder, and the fields, would be at their most bare. Only dried beans from last autumn's harvest would still be on hand, and wild greens would be sprouting on the hillsides, encouraged by winter's rains and the slowly lengthening days giving a few minutes' more light before sunset each night. \u003c/p>\n\u003cp>But the sheep, goats, or cows would still be skinny from winter fodder, not yet producing milk, preserving their strength for giving birth to their lambs, kids, and calves later in the spring. The indulgences of Christmas and the New Year would be long past, and on a small subsistence farm, in a wind-scoured, stony mountain village, there would be little to harvest or sell at this season. And so there, conveniently, is the command for privation, making the stark meals of slow-cooked beans and boiled weeds into a commendable form of spiritual discipline. \u003c/p>\n\u003cp>Nothing succeeds like contrast, however, and so before the cold water and hard cheese of Lent came the glorious blowout of Carnival, a celebration of \u003cem>carne\u003c/em>, meat, and all the accompanying carnal pleasures of the flesh. The pantry was stripped of whatever remaining delights it might still hold, like lard, for frying sweet dumplings, doughnuts, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/05/vegan-beignets-for-mardi-gras/\">beignets\u003c/a>, or pancakes; sugar for sweets like \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/\">King Cake\u003c/a>; and alcohol, stirring into any number of mixed punches. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Misrule was the rule of the day; masks hid everyday identities and lords swapped places with laborers. Parades, games, races, and balls turned the days before Lent into a dizzying holiday, culminating in one last day of feasting and festivity. In Louisiana, the traditions had the same French and Spanish Catholic and Caribbean roots, twisted through Creole and Cajun traditions, but the city and the country celebrated very differently. Costumes could be multi-thousand dollar gowns dripping with crystal beading, huge feathered regalias or old flour sacks dyed and fringed. You might parade into town after an all-day horseback ride or pull up in a stretch limo. \u003c/p>\n\u003cp>These days, outside of the South, if Mardi Gras is celebrated at all, it's mostly seen as an excuse to go out drinking on a Tuesday night, at bars blasting Clifton Chenier from speakers draped in strings of beads and festooned in fleur-de-lys. While there are venerable British, Irish, German, and Scandinavian pre-Lenten traditions (like the English Shrove Tuesday pancake races, run by women flipping pancakes in skillets), New Orleans' style is typically the one on display. \u003c/p>\n\u003cp>But who wouldn't enjoy an excuse to dig into crawfish etouffee, shrimp remoulade, gumbo or jambalaya? Bloggers from the Bay Area are getting into the mood with tips for fixing their favorite N'Awlins dishes. \u003c/p>\n\u003cp>Even if you're not a subscriber to the email newsletter Tuesday Recipe, you can still find cookbook author and television host Tori Ritchie's spectacular \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/soups/gumbo/\">crab gumbo\u003c/a> on the \u003ca href=\"http://www.tuesdayrecipe.com\">Tuesday Recipe\u003c/a> website, a great source for straightforward, workable recipes that give punchy flavor payoffs for not too much work in the kitchen. And while a typical Louisiana gumbo would be made with blue crabs, our plump West Coast Dungeness work just fine. Ritchie also has recipes for \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/meat/jambalaya/\">big easy jambalaya\u003c/a> and \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/seafood/barbecue-shrimp/\"> Louisiana-style barbecued shrimp\u003c/a>. \u003c/p>\n\u003cp>Over at Parties That Cook, Bibby and her crew suggest \u003ca href=\"http://cookingblog.partiesthatcook.com/2011/03/04/take-your-mouth-to-mardi-gras-parties-that-cook-mini-shrimp-poboys-with-bacon-mayo/\">Mini Shrimp Po'Boys with Bacon Mayo\u003c/a>. Or, even better, a trip to \u003ca href=\"http://frenchsoulfood.com/home.htm\">Brenda's French Soul Food\u003c/a>, the Tenderloin's beignet wonderland, now serving dinner. \u003c/p>\n\u003cp>You can also find beignets, barbecued shrimp n' grits, and fried oyster po'boys on the menu today at \u003ca href=\"http://www.facebook.com/brownsugarkitchen\">Brown Sugar Kitchen\u003c/a>, serving breakfast and lunch in West Oakland. Uptown, \u003ca href=\"http://www.picanrestaurant.com\">Pican\u003c/a> is planning a fancy Mardi Gras bash, with a live zydeco band, food and cocktails. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Longing for a King Cake? You can find them at \u003ca href=\"http://www.lafarine.com/index.html\">La Farine\u003c/a> in Oakland's Dimond district, as Susan Mernit reports over on \u003ca href=\"http://oaklandlocal.com/blogs/2011/03/oakland-mardi-gras-tale-king-cake-and-dimond\">Oakland Local\u003c/a>. Seems the manager of that branch of the popular French bakery read some locals' plea for authentic King Cake on a neighborhood listserve, and decided to put his bakers on the job. Here's hoping this becomes a yearly tradition. \u003cem>(Sold out at 9:00am, call 510-531-7750 to inquire about more cakes available later today).\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_24365\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/kingcake-lafarine300.jpg\" alt=\"King Cake at La Farine in Oakland. Photo by Wendy Goodfriend\" title=\"King Cake at La Farine in Oakland. Photo by Wendy Goodfriend\" width=\"300\" height=\"448\" class=\"size-full wp-image-24365\">\u003cfigcaption class=\"wp-caption-text\">King Cake at La Farine in Oakland. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Mardi Gras, Fat Tuesday, Shrove Tuesday: whatever you call it, food and religion come together today into one last pre-Lenten blowout. Tomorrow, Ash Wednesday, marks the beginning of Lent, the 40-day countdown to Easter that was, traditionally, a time of great austerity at table. \u003c/p>\n\u003cp>As Patience Gray points out in her book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/190301820X/kqedorg-20\">Honey from a Weed\u003c/a>, about the culinary and cultural traditions she experienced throughout the Mediterranean, the Church's command of six weeks of spare diet--lentils and beans instead of meat, nothing rich or fried or sweet--was as much practical as spiritual. Depending on the cycle of the lunar calendar, Lent stretches across the cusp of late winter and early spring, the time when the larder, and the fields, would be at their most bare. Only dried beans from last autumn's harvest would still be on hand, and wild greens would be sprouting on the hillsides, encouraged by winter's rains and the slowly lengthening days giving a few minutes' more light before sunset each night. \u003c/p>\n\u003cp>But the sheep, goats, or cows would still be skinny from winter fodder, not yet producing milk, preserving their strength for giving birth to their lambs, kids, and calves later in the spring. The indulgences of Christmas and the New Year would be long past, and on a small subsistence farm, in a wind-scoured, stony mountain village, there would be little to harvest or sell at this season. And so there, conveniently, is the command for privation, making the stark meals of slow-cooked beans and boiled weeds into a commendable form of spiritual discipline. \u003c/p>\n\u003cp>Nothing succeeds like contrast, however, and so before the cold water and hard cheese of Lent came the glorious blowout of Carnival, a celebration of \u003cem>carne\u003c/em>, meat, and all the accompanying carnal pleasures of the flesh. The pantry was stripped of whatever remaining delights it might still hold, like lard, for frying sweet dumplings, doughnuts, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/05/vegan-beignets-for-mardi-gras/\">beignets\u003c/a>, or pancakes; sugar for sweets like \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/\">King Cake\u003c/a>; and alcohol, stirring into any number of mixed punches. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Misrule was the rule of the day; masks hid everyday identities and lords swapped places with laborers. Parades, games, races, and balls turned the days before Lent into a dizzying holiday, culminating in one last day of feasting and festivity. In Louisiana, the traditions had the same French and Spanish Catholic and Caribbean roots, twisted through Creole and Cajun traditions, but the city and the country celebrated very differently. Costumes could be multi-thousand dollar gowns dripping with crystal beading, huge feathered regalias or old flour sacks dyed and fringed. You might parade into town after an all-day horseback ride or pull up in a stretch limo. \u003c/p>\n\u003cp>These days, outside of the South, if Mardi Gras is celebrated at all, it's mostly seen as an excuse to go out drinking on a Tuesday night, at bars blasting Clifton Chenier from speakers draped in strings of beads and festooned in fleur-de-lys. While there are venerable British, Irish, German, and Scandinavian pre-Lenten traditions (like the English Shrove Tuesday pancake races, run by women flipping pancakes in skillets), New Orleans' style is typically the one on display. \u003c/p>\n\u003cp>But who wouldn't enjoy an excuse to dig into crawfish etouffee, shrimp remoulade, gumbo or jambalaya? Bloggers from the Bay Area are getting into the mood with tips for fixing their favorite N'Awlins dishes. \u003c/p>\n\u003cp>Even if you're not a subscriber to the email newsletter Tuesday Recipe, you can still find cookbook author and television host Tori Ritchie's spectacular \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/soups/gumbo/\">crab gumbo\u003c/a> on the \u003ca href=\"http://www.tuesdayrecipe.com\">Tuesday Recipe\u003c/a> website, a great source for straightforward, workable recipes that give punchy flavor payoffs for not too much work in the kitchen. And while a typical Louisiana gumbo would be made with blue crabs, our plump West Coast Dungeness work just fine. Ritchie also has recipes for \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/meat/jambalaya/\">big easy jambalaya\u003c/a> and \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/seafood/barbecue-shrimp/\"> Louisiana-style barbecued shrimp\u003c/a>. \u003c/p>\n\u003cp>Over at Parties That Cook, Bibby and her crew suggest \u003ca href=\"http://cookingblog.partiesthatcook.com/2011/03/04/take-your-mouth-to-mardi-gras-parties-that-cook-mini-shrimp-poboys-with-bacon-mayo/\">Mini Shrimp Po'Boys with Bacon Mayo\u003c/a>. Or, even better, a trip to \u003ca href=\"http://frenchsoulfood.com/home.htm\">Brenda's French Soul Food\u003c/a>, the Tenderloin's beignet wonderland, now serving dinner. \u003c/p>\n\u003cp>You can also find beignets, barbecued shrimp n' grits, and fried oyster po'boys on the menu today at \u003ca href=\"http://www.facebook.com/brownsugarkitchen\">Brown Sugar Kitchen\u003c/a>, serving breakfast and lunch in West Oakland. Uptown, \u003ca href=\"http://www.picanrestaurant.com\">Pican\u003c/a> is planning a fancy Mardi Gras bash, with a live zydeco band, food and cocktails. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Longing for a King Cake? You can find them at \u003ca href=\"http://www.lafarine.com/index.html\">La Farine\u003c/a> in Oakland's Dimond district, as Susan Mernit reports over on \u003ca href=\"http://oaklandlocal.com/blogs/2011/03/oakland-mardi-gras-tale-king-cake-and-dimond\">Oakland Local\u003c/a>. Seems the manager of that branch of the popular French bakery read some locals' plea for authentic King Cake on a neighborhood listserve, and decided to put his bakers on the job. Here's hoping this becomes a yearly tradition. \u003cem>(Sold out at 9:00am, call 510-531-7750 to inquire about more cakes available later today).\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Adapting Recipes to Keep Up With the Times + Dark Chocolate Pecan Pie",
"title": "Adapting Recipes to Keep Up With the Times + Dark Chocolate Pecan Pie",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-24102\" title=\"chocolate pecan pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_6996.jpg\" alt=\"chocolate pecan pie\" width=\"500\" height=\"406\">\u003cbr>\nIf you ask me what my most frequently referenced dessert cookbook is, I'd tell you it's \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">The Joy of Cooking: All About Pies and Tarts\u003c/a>. This little book by Irma Rombauer, Marion Rombauer Becker and Ethan Becker shines with great American pie recipes and tips on foolproof pie dough, how to make hand pies, and finessing the fine art of latticework.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24114\" title=\"joy of cooking pies and tarts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7206.jpg\" alt=\"joy of cooking pies and tarts\" width=\"500\" height=\"433\">\u003c/p>\n\u003cp>It's a keeper and I think that can largely be attributed to the fact that it's a concentrated tome that's devoted to one small subject and is researched within an inch of its life--not as common with cookbooks these days. From what I've gathered, it's now out of print, but there are many used copies out there; I snagged one at \u003ca href=\"http://www.greenapplebooks.com/\">Green Apple Books\u003c/a> so it's certainly not impossible.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24103\" title=\"serving pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_6989.jpg\" alt=\"serving pie\" width=\"500\" height=\"436\">\u003c/p>\n\u003cp>What I love about the book is it's such a good starting point. All of the recipes in \u003cem>Joy of Cooking: All About Pies and Tarts\u003c/em> are solid, from their Shoofly Pie to the Vanilla Cream Pie or Sweet Potato Pie. I always find myself starting here, exploring at least one other recipe and then making adaptations to come up with my own version. So why go to all this work in the first place? For many food bloggers who like to cite recipes on their webpage, adapting an original recipe is important for copyright and legal reasons. Many folks have written on this subject in thought-provoking and sometimes even contentious ways, including \u003ca href=\"http://diannej.com/blog/2010/03/adjusting-a-recipe-doesnt-make-it-yours/\">Diane Jacob\u003c/a> and \u003ca href=\"http://foodblogalliance.com/2009/04/recipe-attribution.php\">David Lebovitz.\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But for bakers like myself, it's also important to adapt recipes to keep up with the times and trends of your customer. And your own tastes. Or those of your mom or your great Aunt Sally. You get the picture. A telling example is the Pecan Pie that appears in \u003cem>Joy of Cooking: All About Pies and Tarts\u003c/em>. It's a very classic, common recipe that you're likely to see if you google \"Pecan Pie.\" But it's a little too sweet for my tastes: it's got more of that ooey, goeey-ness going on than I prefer. In general, when working on adapting a baking recipe, I think about the following factors:\u003c/p>\n\u003cp>\u003cstrong>Adapting Recipes to Keep up With Trends\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Use less sugar whenever possible to allow the other ingredients to shine\u003c/li>\n\u003cli>Use local ingredients when possible\u003c/li>\n\u003cli>Use real ingredients (no margarine or Crisco unless when imperative for the end result)\u003c/li>\n\u003cli>Pare down the number of steps and processes to make it as easy for your reader (or yourself) as possible.\u003c/li>\n\u003cli>Always ask yourself, is there an easier/more commonsense way?\u003c/li>\n\u003cli>Likewise, ask yourself: what about this recipe do I like and what must go?\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>So what I did with the pie recipe is add bittersweet chocolate and espresso powder to balance out the sweetness, took down the amount of corn syrup and sugar, and used my favorite flaky pie dough. And voila: now we're talking. I took a cue from the \u003ca href=\"http://bakednyc.com/\">Baked\u003c/a> Cookbook on grinding half of the pecans and laying the other half on top (they also use a dark chocolate in their pie) and got the espresso powder idea from the lovely and always spot-on \u003ca href=\"http://www.doriegreenspan.com/\">Dorie Greenspan\u003c/a>. So then what are we left with? A pie pecan pie fans love, but also a pie that has coverted many naysayers. Recently at the farmer's market, I traded a slice of this pie with one of the farmers for some meyer lemons and fennel. After one bite, he took a seat and said to me, \"Now this is a 'sit down, close your eyes and enjoy' kind of pie.\" Hopefully you'll feel the same way. If you don't, adapt away! After all, that's what it's all about. We all start somewhere.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Dark Chocolate Pecan Pie\u003c/legend>\n\u003cp class=\"author\">\u003cem>By Megan Gordon\u003c/em>\u003c/p>\n\u003cp>Adapted from: \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">\u003cem>The Joy of Cooking: All About Pies and Tarts\u003c/em>\u003c/a>\u003c/p>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>This is a different take on your typical overly-sweet pecan pie, with the addition of bittersweet chocolate and espresso powder. You'll never look back.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">25 min \u003c/span>\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">35 min\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">1 hour\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 9\" pie (6-9 servings)\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24104 photo\" title=\"chocolate pecan pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7000.jpg\" alt=\"chocolate pecan pie\" width=\"500\" height=\"426\">\u003c/p>\n\u003cp>\u003cem>The pie dough recipe below yields two disks and you will only need one for this recipe. I always freeze the other for later use. For this pie, I do think the quality of chocolate makes a difference. I use a 72% Callebaut Bittersweet Chocolate.\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003ca href=\"http://www.marthastewart.com/recipe/pate-brisee-pie-dough\">Pate Brisee\u003c/a> for the pie dough\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 cups\u003c/span> \u003cspan class=\"name\">pecan halves\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3\u003c/span> \u003cspan class=\"name\">large eggs\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3/4 cup\u003c/span> \u003cspan class=\"name\">light corn syrup\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tablespoons\u003c/span> \u003cspan class=\"name\">granulated sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tablespoons\u003c/span> \u003cspan class=\"name\">light brown sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 tablespoons\u003c/span> \u003cspan class=\"name\">unsalted butter, melted\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 teaspoon\u003c/span> \u003cspan class=\"name\">kosher salt\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 teaspoon\u003c/span> \u003cspan class=\"name\">vanilla\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 teaspoon\u003c/span> \u003cspan class=\"name\">espresso powder\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup\u003c/span> \u003cspan class=\"name\">bittersweet chocolate chips\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli style=\"list-style-type: none\">\n\u003col class=\"instructions\">\n\u003cli>Roll one disk of the pie dough to fit a 9-inch pan. Trim any overhang, roll the edges under, and flute the edges. Place pan in freezer while you prepare the filling.\u003c/li>\n\u003cli>Preheat oven to 350 F. Coarsely chop 1 cup of pecans by hand or in the food processor.\u003c/li>\n\u003cli>In a large bowl, whisk the corn syrup and sugars together. Whisk in the melted butter, then add the eggs one at a time, beating until you have a smooth mixture.\u003c/li>\n\u003cli>Add the espresso powder, vanilla and salt. Stir in the chopped pecans and chocolate chips and set aside.\u003c/li>\n\u003cli>Take pan out of freezer (and if you're using a glass Pyrex, be careful not to put it directly in the oven from the freezer--give it a few minutes) and fill partially frozen pie shell with the filling. Lay the remaining pecans on top in a decorative circular pattern.\u003c/li>\n\u003cli>Bake for 30-35 minutes or just until the middle has puffed and no longer jiggles when tapped. When cooled, the middle of the pie will flatten out.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>Store, tightly wrapped, in the refrigerator for 2-3 days.\u003c/em>\u003c/p>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-24102\" title=\"chocolate pecan pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_6996.jpg\" alt=\"chocolate pecan pie\" width=\"500\" height=\"406\">\u003cbr>\nIf you ask me what my most frequently referenced dessert cookbook is, I'd tell you it's \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">The Joy of Cooking: All About Pies and Tarts\u003c/a>. This little book by Irma Rombauer, Marion Rombauer Becker and Ethan Becker shines with great American pie recipes and tips on foolproof pie dough, how to make hand pies, and finessing the fine art of latticework.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24114\" title=\"joy of cooking pies and tarts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7206.jpg\" alt=\"joy of cooking pies and tarts\" width=\"500\" height=\"433\">\u003c/p>\n\u003cp>It's a keeper and I think that can largely be attributed to the fact that it's a concentrated tome that's devoted to one small subject and is researched within an inch of its life--not as common with cookbooks these days. From what I've gathered, it's now out of print, but there are many used copies out there; I snagged one at \u003ca href=\"http://www.greenapplebooks.com/\">Green Apple Books\u003c/a> so it's certainly not impossible.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24103\" title=\"serving pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_6989.jpg\" alt=\"serving pie\" width=\"500\" height=\"436\">\u003c/p>\n\u003cp>What I love about the book is it's such a good starting point. All of the recipes in \u003cem>Joy of Cooking: All About Pies and Tarts\u003c/em> are solid, from their Shoofly Pie to the Vanilla Cream Pie or Sweet Potato Pie. I always find myself starting here, exploring at least one other recipe and then making adaptations to come up with my own version. So why go to all this work in the first place? For many food bloggers who like to cite recipes on their webpage, adapting an original recipe is important for copyright and legal reasons. Many folks have written on this subject in thought-provoking and sometimes even contentious ways, including \u003ca href=\"http://diannej.com/blog/2010/03/adjusting-a-recipe-doesnt-make-it-yours/\">Diane Jacob\u003c/a> and \u003ca href=\"http://foodblogalliance.com/2009/04/recipe-attribution.php\">David Lebovitz.\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But for bakers like myself, it's also important to adapt recipes to keep up with the times and trends of your customer. And your own tastes. Or those of your mom or your great Aunt Sally. You get the picture. A telling example is the Pecan Pie that appears in \u003cem>Joy of Cooking: All About Pies and Tarts\u003c/em>. It's a very classic, common recipe that you're likely to see if you google \"Pecan Pie.\" But it's a little too sweet for my tastes: it's got more of that ooey, goeey-ness going on than I prefer. In general, when working on adapting a baking recipe, I think about the following factors:\u003c/p>\n\u003cp>\u003cstrong>Adapting Recipes to Keep up With Trends\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Use less sugar whenever possible to allow the other ingredients to shine\u003c/li>\n\u003cli>Use local ingredients when possible\u003c/li>\n\u003cli>Use real ingredients (no margarine or Crisco unless when imperative for the end result)\u003c/li>\n\u003cli>Pare down the number of steps and processes to make it as easy for your reader (or yourself) as possible.\u003c/li>\n\u003cli>Always ask yourself, is there an easier/more commonsense way?\u003c/li>\n\u003cli>Likewise, ask yourself: what about this recipe do I like and what must go?\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>So what I did with the pie recipe is add bittersweet chocolate and espresso powder to balance out the sweetness, took down the amount of corn syrup and sugar, and used my favorite flaky pie dough. And voila: now we're talking. I took a cue from the \u003ca href=\"http://bakednyc.com/\">Baked\u003c/a> Cookbook on grinding half of the pecans and laying the other half on top (they also use a dark chocolate in their pie) and got the espresso powder idea from the lovely and always spot-on \u003ca href=\"http://www.doriegreenspan.com/\">Dorie Greenspan\u003c/a>. So then what are we left with? A pie pecan pie fans love, but also a pie that has coverted many naysayers. Recently at the farmer's market, I traded a slice of this pie with one of the farmers for some meyer lemons and fennel. After one bite, he took a seat and said to me, \"Now this is a 'sit down, close your eyes and enjoy' kind of pie.\" Hopefully you'll feel the same way. If you don't, adapt away! After all, that's what it's all about. We all start somewhere.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Dark Chocolate Pecan Pie\u003c/legend>\n\u003cp class=\"author\">\u003cem>By Megan Gordon\u003c/em>\u003c/p>\n\u003cp>Adapted from: \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">\u003cem>The Joy of Cooking: All About Pies and Tarts\u003c/em>\u003c/a>\u003c/p>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>This is a different take on your typical overly-sweet pecan pie, with the addition of bittersweet chocolate and espresso powder. You'll never look back.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">25 min \u003c/span>\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">35 min\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">1 hour\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 9\" pie (6-9 servings)\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24104 photo\" title=\"chocolate pecan pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7000.jpg\" alt=\"chocolate pecan pie\" width=\"500\" height=\"426\">\u003c/p>\n\u003cp>\u003cem>The pie dough recipe below yields two disks and you will only need one for this recipe. I always freeze the other for later use. For this pie, I do think the quality of chocolate makes a difference. I use a 72% Callebaut Bittersweet Chocolate.\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003ca href=\"http://www.marthastewart.com/recipe/pate-brisee-pie-dough\">Pate Brisee\u003c/a> for the pie dough\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 cups\u003c/span> \u003cspan class=\"name\">pecan halves\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3\u003c/span> \u003cspan class=\"name\">large eggs\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3/4 cup\u003c/span> \u003cspan class=\"name\">light corn syrup\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tablespoons\u003c/span> \u003cspan class=\"name\">granulated sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tablespoons\u003c/span> \u003cspan class=\"name\">light brown sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 tablespoons\u003c/span> \u003cspan class=\"name\">unsalted butter, melted\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 teaspoon\u003c/span> \u003cspan class=\"name\">kosher salt\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 teaspoon\u003c/span> \u003cspan class=\"name\">vanilla\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 teaspoon\u003c/span> \u003cspan class=\"name\">espresso powder\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup\u003c/span> \u003cspan class=\"name\">bittersweet chocolate chips\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli style=\"list-style-type: none\">\n\u003col class=\"instructions\">\n\u003cli>Roll one disk of the pie dough to fit a 9-inch pan. Trim any overhang, roll the edges under, and flute the edges. Place pan in freezer while you prepare the filling.\u003c/li>\n\u003cli>Preheat oven to 350 F. Coarsely chop 1 cup of pecans by hand or in the food processor.\u003c/li>\n\u003cli>In a large bowl, whisk the corn syrup and sugars together. Whisk in the melted butter, then add the eggs one at a time, beating until you have a smooth mixture.\u003c/li>\n\u003cli>Add the espresso powder, vanilla and salt. Stir in the chopped pecans and chocolate chips and set aside.\u003c/li>\n\u003cli>Take pan out of freezer (and if you're using a glass Pyrex, be careful not to put it directly in the oven from the freezer--give it a few minutes) and fill partially frozen pie shell with the filling. Lay the remaining pecans on top in a decorative circular pattern.\u003c/li>\n\u003cli>Bake for 30-35 minutes or just until the middle has puffed and no longer jiggles when tapped. When cooled, the middle of the pie will flatten out.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>Store, tightly wrapped, in the refrigerator for 2-3 days.\u003c/em>\u003c/p>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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