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"disqusTitle": "Vegan Beignets for Mardi Gras",
"title": "Vegan Beignets for Mardi Gras",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/beignets-on-plate-new.jpg\" alt=\"beignets on plate\" title=\"beignets on plate\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24232\">\u003c/p>\n\u003cp>When you think about Mardi Gras you think about New Orleans, and when you think about New Orleans you think about beignets! The word \u003cem>beignet\u003c/em> refers to fried dough but depending on the country the pastry can vary. They can be square or round, savory or sweet, fruit-filled or plain dough. In New Orleans they are the natural accompaniment to your café au lait and they come piping hot in groups of three on a plate with a heap of powdered sugar on top. \u003c/p>\n\u003cp>Mardi Gras is just around the corner, and if you can't be in New Orleans, you may as well celebrate at home with these delicious treats. \u003c/p>\n\u003cp>Unfortunately for vegans, the dough for traditional beignets contains milk and eggs. But these two ingredients have simple substitutes, making for a very easily veganizable recipe. \u003c/p>\n\u003cp>This dough makes a LOT of beignets, so keep that in mind and cut the ingredients in half if you want less (but really, do you?). \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Vegan Beignets\u003c/legend>\n\u003cp class=\"summary\">\n\u003cstrong>Summary:\u003c/strong>\u003cem> These Vegan Beignets use simple substitutes for the traditional dough ingredients of milk and eggs.\u003c/em>\u003c/p>\n\u003cp class=\"author\">\u003cem>By Vi Zahajszky\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hrs 30 min (30 min prep, 2 hrs rise time)\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">5 min for each batch\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 35 min \u003cspan class=\"value-title\" title=\"PT2H35M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">10 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/beignet-up-close-new.jpg\" alt=\"beignet up close\" title=\"beignet up close\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24235 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 packet\u003c/span> \u003cspan class=\"name\">active dry yeast\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 1/2 cups\u003c/span> \u003cspan class=\"name\">warm water (110°F)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup\u003c/span> \u003cspan class=\"name\">granulated vegan sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tsp\u003c/span> \u003cspan class=\"name\">salt\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">3 tsp \u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Egg Replacer\u003c/a> mixed with 4 Tbsp water (this is the equivalent of 2 eggs)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">\u003ca href=\"http://www.turtlemountain.com/products/product.php?p=so_delicious_beverage_hg_original\">coconut milk\u003c/a>\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">7 cups\u003c/span> \u003cspan class=\"name\">all-purpose flour\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 cup\u003c/span> \u003cspan class=\"name\">coconut oil (extra virgin or refined –- either way it should be solid)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 quart\u003c/span> \u003cspan class=\"name\">vegetable oil for frying\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 cup\u003c/span> \u003cspan class=\"name\">confectioners sugar\u003c/span> (if you are concerned about \u003ca href=\"http://en.wikipedia.org/wiki/Bone_char\">bone char\u003c/a>, make your own \u003ca href=\"http://www.veganchef.com/veganpowder.htm\">vegan powdered sugar\u003c/a>\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, dissolve yeast in warm water, then add sugar, salt, egg replacer, coconut milk, and blend well. \u003c/li>\n\u003cli>Mix in 4 cups of flour and beat until smooth.\u003c/li>\n\u003cli>At this point I recommend using a stand mixer if you have one. \u003c/li>\n\u003cli>Add coconut oil and rest of flour.\u003c/li>\n\u003cli>Transfer to a large oiled bowl and cover with a warm damp towel. Put in a warm area for 2 hours to let rise. \u003c/li>\n\u003cli>After 2 hours, the dough will have risen and will be very sticky. You may want to chill for a little to have it be easier to work with, or just use a lot of flour when rolling it out. \u003c/li>\n\u003cli>Roll out dough to about a 1/4 inch thickness and cut into squares. \u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/beignet-dough-new.jpg\" alt=\"beignet dough\" title=\"beignet dough\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24234\">\u003c/p>\n\u003cli>Heat oil to about 350°F (I had it just above medium). \u003c/li>\n\u003cli>Carefully place squares into oil and fry until they are golden. \u003c/li>\n\u003cli>Place them on paper towels to drain the oil, and then transfer to a plate.\u003c/li>\n\u003cli>Sprinkle (or dump) confectioners sugar onto the hot beignets. Serve warm with coconut milk café au lait!\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Note:\u003c/strong> This is a modification of a combination of two recipes found on \u003ca href=\"http://allrecipes.com//Recipe/beignets/Detail.aspx\">AllRecipes.com\u003c/a> and \u003ca href=\"http://vegweb.com/index.php?topic=38265.0\">VegWeb\u003c/a>.\n\u003c/p>\u003c/div>\n\u003c/fieldset>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Mardi Gras is just around the corner, and if you can't be in New Orleans, you may as well celebrate at home with these delicious treats. Beignets' ingredients have simple substitutes, making for a very easily veganizable recipe. Enjoy them with a coconut milk café au lait!",
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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/beignets-on-plate-new.jpg\" alt=\"beignets on plate\" title=\"beignets on plate\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24232\">\u003c/p>\n\u003cp>When you think about Mardi Gras you think about New Orleans, and when you think about New Orleans you think about beignets! The word \u003cem>beignet\u003c/em> refers to fried dough but depending on the country the pastry can vary. They can be square or round, savory or sweet, fruit-filled or plain dough. In New Orleans they are the natural accompaniment to your café au lait and they come piping hot in groups of three on a plate with a heap of powdered sugar on top. \u003c/p>\n\u003cp>Mardi Gras is just around the corner, and if you can't be in New Orleans, you may as well celebrate at home with these delicious treats. \u003c/p>\n\u003cp>Unfortunately for vegans, the dough for traditional beignets contains milk and eggs. But these two ingredients have simple substitutes, making for a very easily veganizable recipe. \u003c/p>\n\u003cp>This dough makes a LOT of beignets, so keep that in mind and cut the ingredients in half if you want less (but really, do you?). \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Vegan Beignets\u003c/legend>\n\u003cp class=\"summary\">\n\u003cstrong>Summary:\u003c/strong>\u003cem> These Vegan Beignets use simple substitutes for the traditional dough ingredients of milk and eggs.\u003c/em>\u003c/p>\n\u003cp class=\"author\">\u003cem>By Vi Zahajszky\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hrs 30 min (30 min prep, 2 hrs rise time)\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">5 min for each batch\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 35 min \u003cspan class=\"value-title\" title=\"PT2H35M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">10 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/beignet-up-close-new.jpg\" alt=\"beignet up close\" title=\"beignet up close\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24235 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 packet\u003c/span> \u003cspan class=\"name\">active dry yeast\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 1/2 cups\u003c/span> \u003cspan class=\"name\">warm water (110°F)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup\u003c/span> \u003cspan class=\"name\">granulated vegan sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tsp\u003c/span> \u003cspan class=\"name\">salt\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">3 tsp \u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Egg Replacer\u003c/a> mixed with 4 Tbsp water (this is the equivalent of 2 eggs)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">\u003ca href=\"http://www.turtlemountain.com/products/product.php?p=so_delicious_beverage_hg_original\">coconut milk\u003c/a>\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">7 cups\u003c/span> \u003cspan class=\"name\">all-purpose flour\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 cup\u003c/span> \u003cspan class=\"name\">coconut oil (extra virgin or refined –- either way it should be solid)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 quart\u003c/span> \u003cspan class=\"name\">vegetable oil for frying\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 cup\u003c/span> \u003cspan class=\"name\">confectioners sugar\u003c/span> (if you are concerned about \u003ca href=\"http://en.wikipedia.org/wiki/Bone_char\">bone char\u003c/a>, make your own \u003ca href=\"http://www.veganchef.com/veganpowder.htm\">vegan powdered sugar\u003c/a>\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, dissolve yeast in warm water, then add sugar, salt, egg replacer, coconut milk, and blend well. \u003c/li>\n\u003cli>Mix in 4 cups of flour and beat until smooth.\u003c/li>\n\u003cli>At this point I recommend using a stand mixer if you have one. \u003c/li>\n\u003cli>Add coconut oil and rest of flour.\u003c/li>\n\u003cli>Transfer to a large oiled bowl and cover with a warm damp towel. Put in a warm area for 2 hours to let rise. \u003c/li>\n\u003cli>After 2 hours, the dough will have risen and will be very sticky. You may want to chill for a little to have it be easier to work with, or just use a lot of flour when rolling it out. \u003c/li>\n\u003cli>Roll out dough to about a 1/4 inch thickness and cut into squares. \u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/beignet-dough-new.jpg\" alt=\"beignet dough\" title=\"beignet dough\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24234\">\u003c/p>\n\u003cli>Heat oil to about 350°F (I had it just above medium). \u003c/li>\n\u003cli>Carefully place squares into oil and fry until they are golden. \u003c/li>\n\u003cli>Place them on paper towels to drain the oil, and then transfer to a plate.\u003c/li>\n\u003cli>Sprinkle (or dump) confectioners sugar onto the hot beignets. Serve warm with coconut milk café au lait!\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Note:\u003c/strong> This is a modification of a combination of two recipes found on \u003ca href=\"http://allrecipes.com//Recipe/beignets/Detail.aspx\">AllRecipes.com\u003c/a> and \u003ca href=\"http://vegweb.com/index.php?topic=38265.0\">VegWeb\u003c/a>.\n\u003c/p>\u003c/div>\n\u003c/fieldset>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Chefs Talk Romantic Meals on Valentine's Day ",
"title": "Bay Area Chefs Talk Romantic Meals on Valentine's Day ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/couples.jpg\" alt=\"Chef Photos\" title=\"Chef Photos\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-23315\">\u003cbr>\n\u003cem>From top left to right: Douglas Monsalud and wife Kimberly Stevens, Yigit Pura, Will Werner and girlfriend Sarah Logan, Richie Nakano.\u003c/em>\u003c/p>\n\u003cp>It's no secret chefs don't get much time off--certainly not on holidays. And Valentine's Day is a biggie. Folks make reservations well in advance and snatch up flowers and confections to bring home to their loved ones. After chatting with some of my favorite local chefs, it became clear that Valentine's Day really is just another day and there are many occasions to sit down, toast one another, and prepare a special meal. I asked three simple questions to get to the heart of what a romantic day looks like in their world. Here's what I discovered. \u003c/p>\n\u003cp>\u003cstrong>Douglas Monsalud: \u003ca href=\"http://www.kitchenettesf.com/\">Kitchenette SF\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home? \u003c/em>\u003cbr>\nWe LOVE to make food that takes a while to cook so that we can hang out, talk while we cook, and drink good wine ; ) With that in mind, we have cooked everything from bouillabaisse to pozole, porchetta to pot roast. You know...simple, rustic, one-pot meals that are comfortable and really make you feel like you are home.\u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nWow, favorite dessert is a tough one. I like desserts that are lighter and fruity...like the goats milk yoghurt panna cotta with blood orange compote that we've served at \u003ca href=\"http://www.heartsf.com/\">Heart Wine Bar\u003c/a>. Similarly, I have always loved creme brulee and a nice, flaky crostata with a scoop of ice cream always gets my attention.\u003c/p>\n\u003cp>\u003cem> If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why?\u003c/em>\u003cbr>\n\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> and\u003ca href=\"http://www.gitanerestaurant.com/\"> Gitane\u003c/a> ooze romance. They have great food and the atmosphere is at once exotic and warm. Also, I always think getting a dozen oysters from the \u003ca href=\"http://www.themarshallstore.com/\">Marshall Store\u003c/a> up on Tomales Bay with a bottle of something bubbly and eating them on a bench overlooking the water is as sexy as it gets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>William Werner: \u003ca href=\"http://telltalepreserveco.com/\">Tell Tale Preserve Co.\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home? \u003c/em>\u003cbr>\nWe don't get to spend a lot of time together as of late-- so usually a romantic dinner would consist of something simple, to spend more time together than in the kitchen, more than likely, champagne, oysters with lemon, market greens, a risotto of mushrooms and nettles, and of course chocolate (Valrhona feves straight from the bag). \u003c/p>\n\u003cp>\u003cem>Favorite dessert? \u003c/em>\u003cbr>\nOf the moment: kishu mandarins. \u003c/p>\n\u003cp> \u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why? \u003c/em>\u003cbr>\n\u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, for getting dressed and a luxurious, intimate evening of thoughtful food. Burgers and beer in the back corner booth at \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> for dressing down and hanging out. \u003c/p>\n\u003cp>\u003cstrong>Richie Nakano: \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home?\u003c/em>\u003cbr>\nWhen we're eating at home we keep it pretty simple: farro with roasted chicken, or an easy pasta. We also get treats from \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>: charcuterie, cheese, olives. We have a 9 month old son, so there's not a lot of quiet romantic evenings these days, but we do like to unwind with a bottle of kruner or falanghina. \u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nAnything from \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphrey Slocombe\u003c/a>, or we'll get something from \u003ca href=\"http://telltalepreserveco.com/\">Tell Tale Preserve Co.\u003c/a> and save it for that evening. That stuff is sinful. \u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why? \u003c/em>\u003cbr>\n\u003ca href=\"http://www.aziza-sf.com/\">Aziza \u003c/a>always comes to mind, it's such a beautiful setting in there, and the food is really elegant. \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a> is really intimate also, but the sexiest place in town is the \u003ca href=\"http://sf.eater.com/archives/2010/11/09/flour_water_uncaps_the_dough_room.php\">Flour & Water dough room\u003c/a>. If you can snag a seat at a dinner in there...\u003c/p>\n\u003cp>\u003cstrong>Yigit Pura: Executive Pastry Chef, \u003ca href=\"http://www.tastecatering.com/\">Taste Catering\u003c/a>; Winner of Bravo's Top Chef \u003ca href=\"http://www.bravotv.com/top-chef-just-desserts/season-1/videos/a-sweet-victory\">Just Desserts\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Maybe, like a lot of folks, you see it as any other day—but let’s just say, on a typical romantically-minded evening, tell us about what you and a date like to cook/eat together?\u003c/em>\u003cbr>\nI think any day is a good day to be romantic. I would cook what I know they love and tickles their soft spot, even if it goes against my grain as a chef. I find just showing you paid attention will always get you brownie points.\u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nAs cliché as it sounds, you can’t go wrong with chocolate. And I know there are myths around it but I still love a great chocolate soufflé. Be it a professional or home chef, it still gets people excited. Take it another step forward and make a really lovely salted caramel ice cream, and put a small scoop straight in the middle. The contrast between the hot and cold is always very sexy!\u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why?\u003c/em>\u003cbr>\nLately I’m in LOVE with \u003ca href=\"http://www.barbaccosf.com/\">Barbacco\u003c/a>. Modern and really beautiful ambiance, great service, and just really tasty bites, and very reasonably priced. Last time I ate there everything was so great, I am already looking forward to the next time.\u003c/p>\n\u003cp>\u003cstrong>Jessica Boncutter: \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>A typical romantically-minded meal?\u003c/em>\u003cbr>\nThat would have to be beef fillet roasted medium rare with salt roasted potatoes, baby carrots and horseradish cream.\u003c/p>\n\u003cp>\u003cem>Favorite Dessert?\u003c/em>\u003cbr>\nDefinitely finish it off with a chocolate pot de creme and a little Serge Gainsbourg on the record player! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why\u003c/em>?\u003cbr>\nRomantic places in the San Francisco Bay Area are upstairs at\u003ca href=\"http://www.chezpanisse.com/intro.php\"> Chez Panisse\u003c/a> for lunch or \u003ca href=\"http://www.mankas.com/mankas/intro.html\">Manka's\u003c/a> in Inverness for the night or \u003ca href=\"http://toscacafesf.com/TOSCA.html\">Tosca\u003c/a> for a drink or of course \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a> is so romantic. Chez Panisse lunch during the week feels like you are playing hooky from work with a lover. Manka's, well you just have to stay there one night to experience it. Tosca is a classic always feels special no matter who you are with.\u003c/p>\n\n",
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"excerpt": "Megan Gordon talks to local chefs about what they like to cook and eat with their partner on Valentine's Day. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/couples.jpg\" alt=\"Chef Photos\" title=\"Chef Photos\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-23315\">\u003cbr>\n\u003cem>From top left to right: Douglas Monsalud and wife Kimberly Stevens, Yigit Pura, Will Werner and girlfriend Sarah Logan, Richie Nakano.\u003c/em>\u003c/p>\n\u003cp>It's no secret chefs don't get much time off--certainly not on holidays. And Valentine's Day is a biggie. Folks make reservations well in advance and snatch up flowers and confections to bring home to their loved ones. After chatting with some of my favorite local chefs, it became clear that Valentine's Day really is just another day and there are many occasions to sit down, toast one another, and prepare a special meal. I asked three simple questions to get to the heart of what a romantic day looks like in their world. Here's what I discovered. \u003c/p>\n\u003cp>\u003cstrong>Douglas Monsalud: \u003ca href=\"http://www.kitchenettesf.com/\">Kitchenette SF\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home? \u003c/em>\u003cbr>\nWe LOVE to make food that takes a while to cook so that we can hang out, talk while we cook, and drink good wine ; ) With that in mind, we have cooked everything from bouillabaisse to pozole, porchetta to pot roast. You know...simple, rustic, one-pot meals that are comfortable and really make you feel like you are home.\u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nWow, favorite dessert is a tough one. I like desserts that are lighter and fruity...like the goats milk yoghurt panna cotta with blood orange compote that we've served at \u003ca href=\"http://www.heartsf.com/\">Heart Wine Bar\u003c/a>. Similarly, I have always loved creme brulee and a nice, flaky crostata with a scoop of ice cream always gets my attention.\u003c/p>\n\u003cp>\u003cem> If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why?\u003c/em>\u003cbr>\n\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> and\u003ca href=\"http://www.gitanerestaurant.com/\"> Gitane\u003c/a> ooze romance. They have great food and the atmosphere is at once exotic and warm. Also, I always think getting a dozen oysters from the \u003ca href=\"http://www.themarshallstore.com/\">Marshall Store\u003c/a> up on Tomales Bay with a bottle of something bubbly and eating them on a bench overlooking the water is as sexy as it gets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>William Werner: \u003ca href=\"http://telltalepreserveco.com/\">Tell Tale Preserve Co.\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home? \u003c/em>\u003cbr>\nWe don't get to spend a lot of time together as of late-- so usually a romantic dinner would consist of something simple, to spend more time together than in the kitchen, more than likely, champagne, oysters with lemon, market greens, a risotto of mushrooms and nettles, and of course chocolate (Valrhona feves straight from the bag). \u003c/p>\n\u003cp>\u003cem>Favorite dessert? \u003c/em>\u003cbr>\nOf the moment: kishu mandarins. \u003c/p>\n\u003cp> \u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why? \u003c/em>\u003cbr>\n\u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, for getting dressed and a luxurious, intimate evening of thoughtful food. Burgers and beer in the back corner booth at \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> for dressing down and hanging out. \u003c/p>\n\u003cp>\u003cstrong>Richie Nakano: \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home?\u003c/em>\u003cbr>\nWhen we're eating at home we keep it pretty simple: farro with roasted chicken, or an easy pasta. We also get treats from \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>: charcuterie, cheese, olives. We have a 9 month old son, so there's not a lot of quiet romantic evenings these days, but we do like to unwind with a bottle of kruner or falanghina. \u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nAnything from \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphrey Slocombe\u003c/a>, or we'll get something from \u003ca href=\"http://telltalepreserveco.com/\">Tell Tale Preserve Co.\u003c/a> and save it for that evening. That stuff is sinful. \u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why? \u003c/em>\u003cbr>\n\u003ca href=\"http://www.aziza-sf.com/\">Aziza \u003c/a>always comes to mind, it's such a beautiful setting in there, and the food is really elegant. \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a> is really intimate also, but the sexiest place in town is the \u003ca href=\"http://sf.eater.com/archives/2010/11/09/flour_water_uncaps_the_dough_room.php\">Flour & Water dough room\u003c/a>. If you can snag a seat at a dinner in there...\u003c/p>\n\u003cp>\u003cstrong>Yigit Pura: Executive Pastry Chef, \u003ca href=\"http://www.tastecatering.com/\">Taste Catering\u003c/a>; Winner of Bravo's Top Chef \u003ca href=\"http://www.bravotv.com/top-chef-just-desserts/season-1/videos/a-sweet-victory\">Just Desserts\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Maybe, like a lot of folks, you see it as any other day—but let’s just say, on a typical romantically-minded evening, tell us about what you and a date like to cook/eat together?\u003c/em>\u003cbr>\nI think any day is a good day to be romantic. I would cook what I know they love and tickles their soft spot, even if it goes against my grain as a chef. I find just showing you paid attention will always get you brownie points.\u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nAs cliché as it sounds, you can’t go wrong with chocolate. And I know there are myths around it but I still love a great chocolate soufflé. Be it a professional or home chef, it still gets people excited. Take it another step forward and make a really lovely salted caramel ice cream, and put a small scoop straight in the middle. The contrast between the hot and cold is always very sexy!\u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why?\u003c/em>\u003cbr>\nLately I’m in LOVE with \u003ca href=\"http://www.barbaccosf.com/\">Barbacco\u003c/a>. Modern and really beautiful ambiance, great service, and just really tasty bites, and very reasonably priced. Last time I ate there everything was so great, I am already looking forward to the next time.\u003c/p>\n\u003cp>\u003cstrong>Jessica Boncutter: \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>A typical romantically-minded meal?\u003c/em>\u003cbr>\nThat would have to be beef fillet roasted medium rare with salt roasted potatoes, baby carrots and horseradish cream.\u003c/p>\n\u003cp>\u003cem>Favorite Dessert?\u003c/em>\u003cbr>\nDefinitely finish it off with a chocolate pot de creme and a little Serge Gainsbourg on the record player! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why\u003c/em>?\u003cbr>\nRomantic places in the San Francisco Bay Area are upstairs at\u003ca href=\"http://www.chezpanisse.com/intro.php\"> Chez Panisse\u003c/a> for lunch or \u003ca href=\"http://www.mankas.com/mankas/intro.html\">Manka's\u003c/a> in Inverness for the night or \u003ca href=\"http://toscacafesf.com/TOSCA.html\">Tosca\u003c/a> for a drink or of course \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a> is so romantic. Chez Panisse lunch during the week feels like you are playing hooky from work with a lover. Manka's, well you just have to stay there one night to experience it. Tosca is a classic always feels special no matter who you are with.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Valentine's Day with Sexpert Susie Bright",
"title": "Valentine's Day with Sexpert Susie Bright",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/susie-bright-heart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/susie-bright-heart.jpg\" alt=\"Susie Bright. Photo: Jill Posener\" title=\"Susie Bright. Photo: Jill Posener\" width=\"604\" height=\"453\" class=\"alignnone size-full wp-image-23339\">\u003c/a>\u003cbr>\n\u003cem>Susie Bright. Photo: Jill Posener\u003c/em>\u003c/p>\n\u003cp>When it comes to talking about food and sex for Valentine's Day, you don't want to ask a chef. For a professional, Valentine's Day is like catering for Noah's Ark: a long, sweaty, jammed-full night making dinners for all those expectant couples tromping in two by two for champagne and crab salad, rare steaks and roses, not to mention the anticipation of double-caret diamonds hidden in the passion-fruit mousse. \u003c/p>\n\u003cp>Instead, why not talk to someone who has made the pleasures of the flesh her life's work? Here in the Bay Area, there's no shortage of experts on this subject, but few have influenced the cultural, political, and literary landscape like \u003ca href=\"http://www.susiebright.com/\">Susie Bright\u003c/a>. She has written and edited dozens of books of erotica, cultural critiques, personal essays, how-to's, and more, worked as the \"lesbian sex consultant\" on the butch-femme neo-noir \u003ca href=\"http://www.imdb.com/title/tt0115736/\">Bound\u003c/a>, helped bring quality sex toys into the mainstream, raised a daughter, spoken and taught all over the world, and fought for the personal expression of freedom and pleasure in all its forms. Her popular \u003ca href=\"http://www.susiebright.com/\">blog\u003c/a> (and its accompanying podcast) is sharp, smart, funny and unabashedly political. Her latest book is the sure-to-be-juicy memoir \u003ca href=\"http://www.bigsexlittledeath.com\">Big Sex Little Death\u003c/a>, to be released by Seal Press next month. \u003c/p>\n\u003cp>But only close readers of a book like \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156025551X/kqedorg-20\">Mommy's Little Girl: On Sex, Motherhood, Porn & Cherry Pie\u003c/a> might catch that the pie of the title isn't metaphorical. Head to the last chapter, and you'll find a recipe for a real pie, filled with fresh Bing cherries and laced with lemon zest, almond extract and a splash of brandy, and called, completely appropriately, \u003cstrong>Eternal Cherry Devotion Pie.\u003c/strong> Susie, it turns out, is a truly passionate cook, eater, and \u003ca href=\"http://bigsexlittledeath.com/my-autobiography-a-cocktail-epilogue\">cocktail aficionado\u003c/a> (yes, she makes her own nocino). As she writes about her cherry pie,\u003c/p>\n\u003cblockquote>\u003cp>\"Sometimes you need to prepare a meal that will make someone fall in love with you. Sometimes you need a dessert with an enchantment so strong that your lover will never leave you, no matter what the temptation.\u003c/p>\n\u003cp>Don't make this pie if you're just toying with someone--you'll be sorry. Don't make this pie for your lover if you don't want him or her by your side forever, then moaning at your grave when you're gone. This is serious stuff.\"\u003c/p>\u003c/blockquote>\n\u003cp>So, what would Susie propose for a Valentine's Day meal? Red and spicy is on the top of her list. Red velvet cake, beet salad, rice with tomatoes or red peppers--and for the \u003cem>piece de resistance\u003c/em>, tandoori chicken, fiery and magenta-skinned, picked up from your favorite Indian restaurant. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Living in Santa Cruz, I'm really deprived of good Indian food,\" she laments. \"In San Francisco, I could just walk to my tandoori chicken,\" usually from one of the Tenderloin's many hole-in-the-wall Indian and Pakistani restaurants. \"For a luxurious place, though, \u003ca href=\"http://www.amber-india.com/\">Amber India\u003c/a>, near the Yerba Buena Center, has a hot and spicy green apple-curry soup that's insane.\"\u003c/p>\n\u003cp>But Santa Cruz does have its delights, not the least being its status as a perfectly laid-back, spontaneously romantic getaway. Where you can stroll the boardwalk, wake up to the sound of waves and barking seals, take walks on the beach or hikes under the redwoods...and then wallow in the hot-fudge sauce that the veggie-punk \u003ca href=\"http://www.saturncafe.com/\">Saturn Cafe\u003c/a> ladles over its ice-cream sundaes. \u003c/p>\n\u003cp>\"It's the best hot fudge I've had in a lifetime of international travel. It blows my mind, especially over vanilla-bean ice cream.\" She's been known to beg a pint of it to go, and isn't above pleading and cajoling former Saturn Cafe waiters and cooks for the recipe. \"But it's supersecret, and no one will tell me.\" (Happily, Saturn now has a branch in downtown Berkeley with the same secret sauce on tap.)\u003c/p>\n\u003cp>So, what about some first-date eateries? There's \u003ca href=\"http://www.bettyburgers.com\">Betty Burgers\u003c/a> (slogan, \"Juicy Patties, Hot Buns\") which now has two locations, the better to fill up hungry diners with handfuls like the Big Betty (described on the menu as \"a half-pound burger with Betty's secret lube\") or the Betty on Top, a burger patty nestled into a piled-high veggie salad.\u003c/p>\n\u003cp>There's also \u003ca href=\"http://www.engferpizzaworks.com\"> Engfer Pizza Works\u003c/a>, \"started by a couple of lesbian feminists, which warms my heart,\" as does the ping-pong room, the checkers, the excellent beer selection, and of course the pizzas, baked in a wood-fired oven and topped with everything from spectacular local sausages from \u003ca href=\"http://www.yelp.com/biz/corralitos-market-and-sausage-company-corralitos\">Corralitos Market\u003c/a> to a tofu-based vegan cheese alternative they've dubbed Megan's Vegan. \"Even as a \u003cem>cheese fanatic\u003c/em>, I get it as a topping. With extra cheese!\"\u003c/p>\n\u003cp>Afterwards, of course, there's \u003ca href=\"http://thepennyicecreamery.com/\">Penny Ice Creamery\u003c/a>, whose locavore owners are chummy with Michelle Obama, as well as longtime favorite \u003ca href=\"http://www.yelp.com/biz/mariannes-ice-cream-santa-cruz\">Marianne's\u003c/a>. \"Marianne's cardamom-pistachio ice cream...holy shit! It's unreal. You go get some hot fudge sauce from Saturn Cafe, pour it over that, you can just lay down and die.\"\u003c/p>\n\u003cp>To really cinch the deal, there's the rapidly expanding \"food heaven\" in the Swift Street Courtyard on Ingalls Street, including \u003ca href=\"http://www.bonnydoonvineyard.com\">Bonny Doon's\u003c/a> tasting room and Cellar Door Cafe, shaped like an enormous wine cask; \u003ca href=\"http://www.santacruzmountainbrewing.com/taisting.html\">Santa Cruz Mountain Brewing's\u003c/a> taproom; and \u003ca href=\"http://www.kellysfrenchbakery.com\">Kelly's French Bakery\u003c/a>. \u003c/p>\n\u003cp>Follow it up by nightcaps for two, shaken or stirred by bartender Jeff Pappas at \u003ca href=\"http://www.cloudsdowntown.com/\">Clouds\u003c/a>, right around the corner from the movie theater. \"He's our unofficial mayor, the most charming, sensitive, professional bartender ever. I don't know how he keeps that many people happy.\"\u003c/p>\n\u003cp>And for waking up with a smile on your face? Lavender-white chocolate scones or a poached egg on a chile-chive biscuit from the sweet folks at \u003ca href=\"http://www.iveta.com\">Cafe Iveta\u003c/a>. \u003c/p>\n\u003cp>Valentine's Day, it turns out, is one of Susie's very favorite holidays. \"I'm a traditionalist. I get out my heart-shaped cookie cutters, braid dough into the shape of a heart--I really like doing things in shapes, using all the Valentine symbols.\" She makes a lot of valentines and valentine treats for friends and their kids. \"Just go with it: you've got your red, your cuteness, your sweetness...it doesn't always have to do with Mr. or Ms. Right.\" \u003c/p>\n\u003cp>\"My first cookbook was \u003ca href=\"http://www.amazon.com/Betty-Crockers-Cookbook-boys-girls/dp/0307099431/ref=tmm_hrd_title_0\">Betty Crocker's Cookbook for Boys and Girls\u003c/a>. It was full of all these color pictures of the great things you could make. But my absolute favorite was a mac n' cheese casserole topped with a heart made of hotdog slices, with the word \"mom\" spelled out in hotdog inside.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Telling this story, she's suddenly inspired. Why not make a \"yuppie gourmet\" version of her old Betty Crocker favorite, with real bechamel sauce, fancy cheese and those dreamy Corralitos sausages, for a Valentine's Dinner for two with her longtime partner? Sometimes, the simplest things can say the most. \u003c/p>\n\n",
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"excerpt": "Need a little inspiration for Valentine's Day? We've got heart-tingling tips from Susie Bright, longtime sexpert, author, and pleasure aficionado.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/susie-bright-heart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/susie-bright-heart.jpg\" alt=\"Susie Bright. Photo: Jill Posener\" title=\"Susie Bright. Photo: Jill Posener\" width=\"604\" height=\"453\" class=\"alignnone size-full wp-image-23339\">\u003c/a>\u003cbr>\n\u003cem>Susie Bright. Photo: Jill Posener\u003c/em>\u003c/p>\n\u003cp>When it comes to talking about food and sex for Valentine's Day, you don't want to ask a chef. For a professional, Valentine's Day is like catering for Noah's Ark: a long, sweaty, jammed-full night making dinners for all those expectant couples tromping in two by two for champagne and crab salad, rare steaks and roses, not to mention the anticipation of double-caret diamonds hidden in the passion-fruit mousse. \u003c/p>\n\u003cp>Instead, why not talk to someone who has made the pleasures of the flesh her life's work? Here in the Bay Area, there's no shortage of experts on this subject, but few have influenced the cultural, political, and literary landscape like \u003ca href=\"http://www.susiebright.com/\">Susie Bright\u003c/a>. She has written and edited dozens of books of erotica, cultural critiques, personal essays, how-to's, and more, worked as the \"lesbian sex consultant\" on the butch-femme neo-noir \u003ca href=\"http://www.imdb.com/title/tt0115736/\">Bound\u003c/a>, helped bring quality sex toys into the mainstream, raised a daughter, spoken and taught all over the world, and fought for the personal expression of freedom and pleasure in all its forms. Her popular \u003ca href=\"http://www.susiebright.com/\">blog\u003c/a> (and its accompanying podcast) is sharp, smart, funny and unabashedly political. Her latest book is the sure-to-be-juicy memoir \u003ca href=\"http://www.bigsexlittledeath.com\">Big Sex Little Death\u003c/a>, to be released by Seal Press next month. \u003c/p>\n\u003cp>But only close readers of a book like \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156025551X/kqedorg-20\">Mommy's Little Girl: On Sex, Motherhood, Porn & Cherry Pie\u003c/a> might catch that the pie of the title isn't metaphorical. Head to the last chapter, and you'll find a recipe for a real pie, filled with fresh Bing cherries and laced with lemon zest, almond extract and a splash of brandy, and called, completely appropriately, \u003cstrong>Eternal Cherry Devotion Pie.\u003c/strong> Susie, it turns out, is a truly passionate cook, eater, and \u003ca href=\"http://bigsexlittledeath.com/my-autobiography-a-cocktail-epilogue\">cocktail aficionado\u003c/a> (yes, she makes her own nocino). As she writes about her cherry pie,\u003c/p>\n\u003cblockquote>\u003cp>\"Sometimes you need to prepare a meal that will make someone fall in love with you. Sometimes you need a dessert with an enchantment so strong that your lover will never leave you, no matter what the temptation.\u003c/p>\n\u003cp>Don't make this pie if you're just toying with someone--you'll be sorry. Don't make this pie for your lover if you don't want him or her by your side forever, then moaning at your grave when you're gone. This is serious stuff.\"\u003c/p>\u003c/blockquote>\n\u003cp>So, what would Susie propose for a Valentine's Day meal? Red and spicy is on the top of her list. Red velvet cake, beet salad, rice with tomatoes or red peppers--and for the \u003cem>piece de resistance\u003c/em>, tandoori chicken, fiery and magenta-skinned, picked up from your favorite Indian restaurant. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Living in Santa Cruz, I'm really deprived of good Indian food,\" she laments. \"In San Francisco, I could just walk to my tandoori chicken,\" usually from one of the Tenderloin's many hole-in-the-wall Indian and Pakistani restaurants. \"For a luxurious place, though, \u003ca href=\"http://www.amber-india.com/\">Amber India\u003c/a>, near the Yerba Buena Center, has a hot and spicy green apple-curry soup that's insane.\"\u003c/p>\n\u003cp>But Santa Cruz does have its delights, not the least being its status as a perfectly laid-back, spontaneously romantic getaway. Where you can stroll the boardwalk, wake up to the sound of waves and barking seals, take walks on the beach or hikes under the redwoods...and then wallow in the hot-fudge sauce that the veggie-punk \u003ca href=\"http://www.saturncafe.com/\">Saturn Cafe\u003c/a> ladles over its ice-cream sundaes. \u003c/p>\n\u003cp>\"It's the best hot fudge I've had in a lifetime of international travel. It blows my mind, especially over vanilla-bean ice cream.\" She's been known to beg a pint of it to go, and isn't above pleading and cajoling former Saturn Cafe waiters and cooks for the recipe. \"But it's supersecret, and no one will tell me.\" (Happily, Saturn now has a branch in downtown Berkeley with the same secret sauce on tap.)\u003c/p>\n\u003cp>So, what about some first-date eateries? There's \u003ca href=\"http://www.bettyburgers.com\">Betty Burgers\u003c/a> (slogan, \"Juicy Patties, Hot Buns\") which now has two locations, the better to fill up hungry diners with handfuls like the Big Betty (described on the menu as \"a half-pound burger with Betty's secret lube\") or the Betty on Top, a burger patty nestled into a piled-high veggie salad.\u003c/p>\n\u003cp>There's also \u003ca href=\"http://www.engferpizzaworks.com\"> Engfer Pizza Works\u003c/a>, \"started by a couple of lesbian feminists, which warms my heart,\" as does the ping-pong room, the checkers, the excellent beer selection, and of course the pizzas, baked in a wood-fired oven and topped with everything from spectacular local sausages from \u003ca href=\"http://www.yelp.com/biz/corralitos-market-and-sausage-company-corralitos\">Corralitos Market\u003c/a> to a tofu-based vegan cheese alternative they've dubbed Megan's Vegan. \"Even as a \u003cem>cheese fanatic\u003c/em>, I get it as a topping. With extra cheese!\"\u003c/p>\n\u003cp>Afterwards, of course, there's \u003ca href=\"http://thepennyicecreamery.com/\">Penny Ice Creamery\u003c/a>, whose locavore owners are chummy with Michelle Obama, as well as longtime favorite \u003ca href=\"http://www.yelp.com/biz/mariannes-ice-cream-santa-cruz\">Marianne's\u003c/a>. \"Marianne's cardamom-pistachio ice cream...holy shit! It's unreal. You go get some hot fudge sauce from Saturn Cafe, pour it over that, you can just lay down and die.\"\u003c/p>\n\u003cp>To really cinch the deal, there's the rapidly expanding \"food heaven\" in the Swift Street Courtyard on Ingalls Street, including \u003ca href=\"http://www.bonnydoonvineyard.com\">Bonny Doon's\u003c/a> tasting room and Cellar Door Cafe, shaped like an enormous wine cask; \u003ca href=\"http://www.santacruzmountainbrewing.com/taisting.html\">Santa Cruz Mountain Brewing's\u003c/a> taproom; and \u003ca href=\"http://www.kellysfrenchbakery.com\">Kelly's French Bakery\u003c/a>. \u003c/p>\n\u003cp>Follow it up by nightcaps for two, shaken or stirred by bartender Jeff Pappas at \u003ca href=\"http://www.cloudsdowntown.com/\">Clouds\u003c/a>, right around the corner from the movie theater. \"He's our unofficial mayor, the most charming, sensitive, professional bartender ever. I don't know how he keeps that many people happy.\"\u003c/p>\n\u003cp>And for waking up with a smile on your face? Lavender-white chocolate scones or a poached egg on a chile-chive biscuit from the sweet folks at \u003ca href=\"http://www.iveta.com\">Cafe Iveta\u003c/a>. \u003c/p>\n\u003cp>Valentine's Day, it turns out, is one of Susie's very favorite holidays. \"I'm a traditionalist. I get out my heart-shaped cookie cutters, braid dough into the shape of a heart--I really like doing things in shapes, using all the Valentine symbols.\" She makes a lot of valentines and valentine treats for friends and their kids. \"Just go with it: you've got your red, your cuteness, your sweetness...it doesn't always have to do with Mr. or Ms. Right.\" \u003c/p>\n\u003cp>\"My first cookbook was \u003ca href=\"http://www.amazon.com/Betty-Crockers-Cookbook-boys-girls/dp/0307099431/ref=tmm_hrd_title_0\">Betty Crocker's Cookbook for Boys and Girls\u003c/a>. It was full of all these color pictures of the great things you could make. But my absolute favorite was a mac n' cheese casserole topped with a heart made of hotdog slices, with the word \"mom\" spelled out in hotdog inside.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Telling this story, she's suddenly inspired. Why not make a \"yuppie gourmet\" version of her old Betty Crocker favorite, with real bechamel sauce, fancy cheese and those dreamy Corralitos sausages, for a Valentine's Dinner for two with her longtime partner? Sometimes, the simplest things can say the most. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Valentine's Treats and Food Secrets of Baker & Banker",
"title": "Valentine's Treats and Food Secrets of Baker & Banker",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/baker-banker-kid.jpg\" alt=\"Chefs Jeff Banker and Lori Baker + Jackson Banker\" title=\"Chefs Jeff Banker and Lori Baker + Jackson Banker\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-23166\">\u003cbr>\n\u003cem>Chefs Jeff Banker and Lori Baker + Jackson Banker. Photo credit: Craig Lee\u003c/em>\u003c/p>\n\u003cp>The savory and sweet finds at San Francisco's \u003ca href=\"http://www.bakerandbanker.com/\">Baker & Banker\u003c/a> quickly catapulted the space into a must-visit for food lovers. Opened in late 2009 in Pacific Heights, the bakery slash restaurant is in an old apothecary and is the lovechild of husband and wife team Chef Jeff Banker and Pastry Chef Lori Banker, who together have over thirty years cooking experience and have been married for ten years. \u003c/p>\n\u003cp>San Francisco Examiner's Patricia Unterman noted Baker & Banker's \"small, changing menu of gently imaginative dishes characterized by big, voluptuous flavor,\" and the San Francisco Chronicle's Michael Bauer gave the restaurant a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/02/28/FDEA1BVE5S.DTL&type=food\">three star review\u003c/a> in 2010 and included it in the Chronicle Top 100 List of Restaurants that same year. \u003c/p>\n\u003cp>Lori Baker has worked at \u003ca href=\"http://www.eossf.com/\">EOS\u003c/a>, \u003ca href=\"http://www.home-sf.com/\">Home\u003c/a> restaurant, \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/03/secrets-from-a-chef-cafe-des-amiss-gordon-drysdale/\">Gordon's\u003c/a> House of Fine Eats, \u003ca href=\"http://www.yelp.com/biz/bizou-restaurant-and-bar-san-francisco\">Bizou\u003c/a>, \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a>, \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a> and \u003ca href=\"http://www.fifthfloorrestaurant.com/\">Fifth Floor\u003c/a>. Chef Baker also staged at Hotel Metropole in Brussels as well as L'Angolo Dolce in Lucca, Italy. She was most recently a professor of pastry at The California Culinary Academy and is a graduate of Johnson and Wales.\u003c/p>\n\u003cp>Jeff Banker's early stints include \u003ca href=\"http://www.patinagroup.com/\">Patina\u003c/a> Los Angeles and Postrio--more on the Postrio love connection in a bit. He worked at \u003ca href=\"http://www.yelp.com/biz/acme-chophouse-san-francisco\">Acme Chophouse\u003c/a>, Bix, Home and staged at Lucas Carton in Paris while attending Le Cordon Bleu on a scholarship awarded by the International Association of Culinary Professionals (\u003ca href=\"http://www.iacp.com/\">IACP\u003c/a>). The couple said they both have also filled in at their friends’ restaurants \u003ca href=\"http://www.nopasf.com/\">NOPA\u003c/a> and \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>. \u003cstrong>Bay Area Bites\u003c/strong> caught up with Jeff Banker just in time for Valentine's Day. They live in the Sunset District.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What are you baking and serving up for Valentine's Day?\u003c/strong>\u003c/p>\n\u003cp>We are creating some unique bakery goods special for Valentine's Day including: Mexican hot chocolate crackle cookies, raspberry Linzer heart sandwich cookies, strawberry Champagne cupcakes, which are champagne-soaked yellow cake with strawberry frosting, red hot red velvet cupcakes and handwritten \"Hostess\" cupcakes with salted caramel.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/treats-banker-baker500.jpg\" alt=\"Valentine Treats from Baker and Banker. Photo credit: Craig Lee\" title=\"Valentine Treats from Baker and Banker. Photo credit: Craig Lee\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23178\">\u003cbr>\n\u003cem>Valentine's Treats from Baker & Banker. Photo credit: Craig Lee\u003c/em>\u003c/p>\n\u003cp>Also on the sweet menu is: vanilla bean cheesecake, with a chocolate wafer crust, and raspberry hearts swirled in; and conversation heart cakes that are Devil's food cake with Grand Marnier ganache. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Hugs-Kisses500.jpg\" alt=\"Hugs and Kisses. Photo credit: Craig Lee\" title=\"Hugs and Kisses. Photo credit: Craig Lee\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23177\">\u003cbr>\n\u003cem>Hugs and Kisses Heart Cakes. Photo credit: Craig Lee\u003c/em>\u003c/p>\n\u003cp>And… Passion fruit cheesecakes with guava caramel, champagne cake truffles, jalapeno caramels and chocolate covered bacon.\u003c/p>\n\u003cp>\u003cstrong>What are your Valentine's Day restaurant favorites?\u003c/strong> \u003c/p>\n\u003cp>It’s hard to find a more romantic dining room than \u003ca href=\"http://www.fleurdelyssf.com/\">Fleur de Lys\u003c/a> -- the food is decadent and very Valentine's Day appropriate -- the French do romance best! Bix is also a great space with an amazing menu.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> is an awesome place to get fresh meat. We also religiously shop at the \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080812134550.active\">Marin Farmers' Market\u003c/a> for ingredients for the restaurant -- the produce is so fresh and there is such a great selection of goods. I actually visit there every Thursday. Finally, for something a bit more exotic, the Richmond \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah Supermarket\u003c/a>, an Asian Market on Clement and 7th, is an amazing source to find unusual ingredients. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite eating and drinking spots?\u003c/strong>\u003c/p>\n\u003cp>I have to admit, having the bakery, restaurant and new baby takes up a lot of time, but when we do go out we love to stop by \u003ca href=\"http://flourandwater.com/\">Flour + Water\u003c/a> or \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> for some amazing pasta and pizza. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite local Mom & Pop joints?\u003c/strong>\u003c/p>\n\u003cp>We love the modern spin of Mom & Pop joints that are taking off here in the city. For example, \u003ca href=\"http://www.eve-berkeley.com/\">eVe restaurant\u003c/a> in Berkeley is also a husband and wife team who are doing it all themselves. They have a really artistic touch to the dishes on their menu and we love the intimate setting and food. Also, \u003ca href=\"http://www.sonsanddaughterssf.com/\">Sons & Daughters\u003c/a> in Nob Hill is an interesting place -- the chefs/owners Teague and Matt are two young guys living the dream of opening their own restaurant. It's inspiring to see fellow chefs venturing out on their own and having full autonomy to create and share the food they love.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite date nightspots? \u003c/strong>\u003c/p>\n\u003cp>At the moment, our favorite date spot is home. Since Jackson's arrival, there is something truly wonderful about being home and making a home cooked meal for the family in the house. We are at the restaurant or bakery nearly seven days a week -- so to be able to stay at home and use the kitchen is a treat!\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003c/p>\n\u003cp>The foie gras duck stuffed sandwich at \u003ca href=\"http://www.nakedlunchsf.com/\">Naked Lunch\u003c/a>. Amazing.\u003c/p>\n\u003cp>\u003cstrong>How did you two meet, and how long have you been together, etc.?\u003c/strong>\u003c/p>\n\u003cp>We both worked at \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a> around the same time. We had a mutual friend who worked there and he set us up on a blind date. He is the pastry chef at Bix now and is still our best friend. We have been married for nearly ten years. [Our baby] Jackson is 4 months old and his name is Jackson Banker.\u003c/p>\n\u003cp>\u003cstrong>Does Jackson have any favorite foods yet?\u003c/strong>\u003c/p>\n\u003cp>He’s still a bit too young -- breast milk is still his favorite but we're expecting him to be quite the foodie growing up in a bakery and restaurant. \u003c/p>\n\u003cp>\u003cstrong>Where are you from?\u003c/strong>\u003c/p>\n\u003cp>I am from Orange County and Lori is from Cincinnati. \u003c/p>\n\u003cp>\u003cstrong>What's new on the horizon?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This past weekend we had the crew from Unique Sweets come and film us for a day. It was an amazing experience. You’ll be able to see Lori's tantalizing desserts have their close up on the \u003ca href=\"http://www.cookingchanneltv.com/\">Cooking Channel\u003c/a> this spring.\u003c/p>\n\n",
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"excerpt": "The savory and sweet finds at San Francisco's Baker & Banker quickly catapulted the space into a must-visit for food lovers. Opened in late 2009 in Pacific Heights, the bakery slash restaurant is in an old apothecary and is the lovechild of husband and wife team Chef Jeff Banker and Pastry Chef Lori Banker, who together have over thirty years cooking experience and have been married for ten years. Bay Area Bites caught up with Jeff Banker just in time for Valentine's Day to inquire: \"What are you baking and serving up for Valentine's Day?\"",
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"title": "Valentine's Treats and Food Secrets of Baker & Banker | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/baker-banker-kid.jpg\" alt=\"Chefs Jeff Banker and Lori Baker + Jackson Banker\" title=\"Chefs Jeff Banker and Lori Baker + Jackson Banker\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-23166\">\u003cbr>\n\u003cem>Chefs Jeff Banker and Lori Baker + Jackson Banker. Photo credit: Craig Lee\u003c/em>\u003c/p>\n\u003cp>The savory and sweet finds at San Francisco's \u003ca href=\"http://www.bakerandbanker.com/\">Baker & Banker\u003c/a> quickly catapulted the space into a must-visit for food lovers. Opened in late 2009 in Pacific Heights, the bakery slash restaurant is in an old apothecary and is the lovechild of husband and wife team Chef Jeff Banker and Pastry Chef Lori Banker, who together have over thirty years cooking experience and have been married for ten years. \u003c/p>\n\u003cp>San Francisco Examiner's Patricia Unterman noted Baker & Banker's \"small, changing menu of gently imaginative dishes characterized by big, voluptuous flavor,\" and the San Francisco Chronicle's Michael Bauer gave the restaurant a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/02/28/FDEA1BVE5S.DTL&type=food\">three star review\u003c/a> in 2010 and included it in the Chronicle Top 100 List of Restaurants that same year. \u003c/p>\n\u003cp>Lori Baker has worked at \u003ca href=\"http://www.eossf.com/\">EOS\u003c/a>, \u003ca href=\"http://www.home-sf.com/\">Home\u003c/a> restaurant, \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/03/secrets-from-a-chef-cafe-des-amiss-gordon-drysdale/\">Gordon's\u003c/a> House of Fine Eats, \u003ca href=\"http://www.yelp.com/biz/bizou-restaurant-and-bar-san-francisco\">Bizou\u003c/a>, \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a>, \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a> and \u003ca href=\"http://www.fifthfloorrestaurant.com/\">Fifth Floor\u003c/a>. Chef Baker also staged at Hotel Metropole in Brussels as well as L'Angolo Dolce in Lucca, Italy. She was most recently a professor of pastry at The California Culinary Academy and is a graduate of Johnson and Wales.\u003c/p>\n\u003cp>Jeff Banker's early stints include \u003ca href=\"http://www.patinagroup.com/\">Patina\u003c/a> Los Angeles and Postrio--more on the Postrio love connection in a bit. He worked at \u003ca href=\"http://www.yelp.com/biz/acme-chophouse-san-francisco\">Acme Chophouse\u003c/a>, Bix, Home and staged at Lucas Carton in Paris while attending Le Cordon Bleu on a scholarship awarded by the International Association of Culinary Professionals (\u003ca href=\"http://www.iacp.com/\">IACP\u003c/a>). The couple said they both have also filled in at their friends’ restaurants \u003ca href=\"http://www.nopasf.com/\">NOPA\u003c/a> and \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>. \u003cstrong>Bay Area Bites\u003c/strong> caught up with Jeff Banker just in time for Valentine's Day. They live in the Sunset District.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What are you baking and serving up for Valentine's Day?\u003c/strong>\u003c/p>\n\u003cp>We are creating some unique bakery goods special for Valentine's Day including: Mexican hot chocolate crackle cookies, raspberry Linzer heart sandwich cookies, strawberry Champagne cupcakes, which are champagne-soaked yellow cake with strawberry frosting, red hot red velvet cupcakes and handwritten \"Hostess\" cupcakes with salted caramel.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/treats-banker-baker500.jpg\" alt=\"Valentine Treats from Baker and Banker. Photo credit: Craig Lee\" title=\"Valentine Treats from Baker and Banker. Photo credit: Craig Lee\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23178\">\u003cbr>\n\u003cem>Valentine's Treats from Baker & Banker. Photo credit: Craig Lee\u003c/em>\u003c/p>\n\u003cp>Also on the sweet menu is: vanilla bean cheesecake, with a chocolate wafer crust, and raspberry hearts swirled in; and conversation heart cakes that are Devil's food cake with Grand Marnier ganache. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Hugs-Kisses500.jpg\" alt=\"Hugs and Kisses. Photo credit: Craig Lee\" title=\"Hugs and Kisses. Photo credit: Craig Lee\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23177\">\u003cbr>\n\u003cem>Hugs and Kisses Heart Cakes. Photo credit: Craig Lee\u003c/em>\u003c/p>\n\u003cp>And… Passion fruit cheesecakes with guava caramel, champagne cake truffles, jalapeno caramels and chocolate covered bacon.\u003c/p>\n\u003cp>\u003cstrong>What are your Valentine's Day restaurant favorites?\u003c/strong> \u003c/p>\n\u003cp>It’s hard to find a more romantic dining room than \u003ca href=\"http://www.fleurdelyssf.com/\">Fleur de Lys\u003c/a> -- the food is decadent and very Valentine's Day appropriate -- the French do romance best! Bix is also a great space with an amazing menu.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> is an awesome place to get fresh meat. We also religiously shop at the \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080812134550.active\">Marin Farmers' Market\u003c/a> for ingredients for the restaurant -- the produce is so fresh and there is such a great selection of goods. I actually visit there every Thursday. Finally, for something a bit more exotic, the Richmond \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah Supermarket\u003c/a>, an Asian Market on Clement and 7th, is an amazing source to find unusual ingredients. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite eating and drinking spots?\u003c/strong>\u003c/p>\n\u003cp>I have to admit, having the bakery, restaurant and new baby takes up a lot of time, but when we do go out we love to stop by \u003ca href=\"http://flourandwater.com/\">Flour + Water\u003c/a> or \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> for some amazing pasta and pizza. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite local Mom & Pop joints?\u003c/strong>\u003c/p>\n\u003cp>We love the modern spin of Mom & Pop joints that are taking off here in the city. For example, \u003ca href=\"http://www.eve-berkeley.com/\">eVe restaurant\u003c/a> in Berkeley is also a husband and wife team who are doing it all themselves. They have a really artistic touch to the dishes on their menu and we love the intimate setting and food. Also, \u003ca href=\"http://www.sonsanddaughterssf.com/\">Sons & Daughters\u003c/a> in Nob Hill is an interesting place -- the chefs/owners Teague and Matt are two young guys living the dream of opening their own restaurant. It's inspiring to see fellow chefs venturing out on their own and having full autonomy to create and share the food they love.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite date nightspots? \u003c/strong>\u003c/p>\n\u003cp>At the moment, our favorite date spot is home. Since Jackson's arrival, there is something truly wonderful about being home and making a home cooked meal for the family in the house. We are at the restaurant or bakery nearly seven days a week -- so to be able to stay at home and use the kitchen is a treat!\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003c/p>\n\u003cp>The foie gras duck stuffed sandwich at \u003ca href=\"http://www.nakedlunchsf.com/\">Naked Lunch\u003c/a>. Amazing.\u003c/p>\n\u003cp>\u003cstrong>How did you two meet, and how long have you been together, etc.?\u003c/strong>\u003c/p>\n\u003cp>We both worked at \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a> around the same time. We had a mutual friend who worked there and he set us up on a blind date. He is the pastry chef at Bix now and is still our best friend. We have been married for nearly ten years. [Our baby] Jackson is 4 months old and his name is Jackson Banker.\u003c/p>\n\u003cp>\u003cstrong>Does Jackson have any favorite foods yet?\u003c/strong>\u003c/p>\n\u003cp>He’s still a bit too young -- breast milk is still his favorite but we're expecting him to be quite the foodie growing up in a bakery and restaurant. \u003c/p>\n\u003cp>\u003cstrong>Where are you from?\u003c/strong>\u003c/p>\n\u003cp>I am from Orange County and Lori is from Cincinnati. \u003c/p>\n\u003cp>\u003cstrong>What's new on the horizon?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This past weekend we had the crew from Unique Sweets come and film us for a day. It was an amazing experience. You’ll be able to see Lori's tantalizing desserts have their close up on the \u003ca href=\"http://www.cookingchanneltv.com/\">Cooking Channel\u003c/a> this spring.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Super Bowl Eating: Half-time Black Eyed Peas",
"title": "Super Bowl Eating: Half-time Black Eyed Peas",
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"content": "\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/black-eyed-peas.jpg\" alt=\"black-eyed peas. Photo by Wendy Goodfriend\" title=\"black-eyed peas. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-22825\">\u003cbr>\n\u003cem>Texas Caviar, a.k.a. Black-Eyed Peas Salad. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Big men. Shiny pants. Bendthrowrunjumponeachotherfalldown. Repeat. \u003c/p>\n\u003cp>For 4 hours. Plus \u003ca href=\"http://www.youtube.com/user/adblitz?feature=ticker\">commercials\u003c/a>. \u003c/p>\n\u003cp>Yes, skill is involved, strategy, stamina, hometown loyalty, all that. My 70-something-year-old mother adores football. So does her older sister, my aunt. In Minnesota, my nieces will be wearing green and yellow, waving Packers pom-poms in honor of their Wisconsin-born, cheesehead-wearing dad, who put his firstborn down for Packers seats as soon as the birth certificate was signed. The lesbian poets and gay novelists among my acquaintance are rooting for the Steelers and planning \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/chili/\">chili\u003c/a> cook-offs. \u003c/p>\n\u003cp>Well, then, football: Americans like it. But why the rigidity of Super Bowl-appropriate menus? Why the endless wrap-around-the-earth parade of chips, chips, guacamole, hoagies, chili, take-out pizza, and clumpy nachos glued down by spray-on cheese-in-a-can? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Even the Prius drivers at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/berkeley-bowl-west/\">Berkeley Bowl\u003c/a> got a special guacamole display by the entrance this week--a DIY display, naturally, stacked high with fresh avocados, tomatoes, jalapenos, and organic corn chips, plus a recipe. \u003c/p>\n\u003cp>For avocado growers, \u003ca href=\"http://www.nfl.com/superbowl/45\">Super Bowl Sunday\u003c/a> is the biggest holiday of the year. We'll eat some 50 million pounds of our Vitamin-E-loaded little green friends today. But we'll also load up on a breathtaking pile of junk. \u003c/p>\n\u003cp>Not that it has to be that way. Even the Panda is \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/04/SPVA1HJ2SD.DTL&type=sports\"> laying off the chips\u003c/a> and swinging for the veggies instead. Why not you? As photographer-writer-marathon-runner (and Steelers fan) \u003ca href=\"http://www.robinbergphotography.com/about.html\">Sara Seinberg\u003c/a> suggests, \"A huge salad with all kinds of citrus is also great since the citrus is off the hook right now. Cucumbers, blood oranges, pomelo, cara caras with some super thinly sliced dino kale and a champagne vinaigrette to soften up the kale. Even Super Bowl people can like a salad.\"\u003c/p>\n\u003cp>(OK, to be honest, she also suggested, \"for the boozers in the house: \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/03/resist-the-box-homemade-macaroni-and-cheese/\">mac-and-cheese\u003c/a>. A classic. A heavy starch. A crowd pleaser. A timeless delight with incredible variations abounding. The muscle car of the menu. The Super Bowl's '68 Camero\" as well as \"some kind of exciting popcorn, like chile and lime.\")\u003c/p>\n\u003cp>So, yeah, salad. If you haven't already gotten your order of \u003ca href=\"http://www.usingersdeli.com/bratwurst/bratwurst.html\">bratwurst\u003c/a> and \u003ca href=\"http://www.usingersdeli.com/bratwurst/summer-sausage/pabst-beer-bottle-shaped-beef-salami.html\">beer salami\u003c/a>, or your six-pack of \u003ca href=\"http://www.ironcitybrewingcompany.com/age_verification.aspx?redirect=/default.aspx\">Iron City brew\u003c/a>, you could think about noshing a little further afield. To Texas, for example, Dallas to be exact. \u003c/p>\n\u003cp>Go down home with Texas caviar, the southwest's gussied-up term for a tart, tangy salad of black-eyed peas. Yes, just like those \u003ca href=\"http://www.blackeyedpeas.com\">Black Eyed Peas\u003c/a>, this year's designated half-time entertainment. \u003c/p>\n\u003cp>If you loaded up on black-eyed peas for a lucky New Year's \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/29/hoppin-john/\">hoppin' john\u003c/a>, then went out for dim sum instead, now's your second chance at a little cheap luck. And may the best team win!\u003c/p>\n\u003cp>\u003cstrong>Texas Caviar, a.k.a. Black-Eyed Peas Salad\u003c/strong>\u003cbr>\nThis recipe was inspired by \u003cem>Field Caviar: A Southern Pea Salad for Dipping\u003c/em> in the snacky chapter \"Boiled Peanuts, Grazes, and Hors d'Oeuvres\" of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/039305781X/kqedorg-20\">The Lee Bros. Southern Cookbook\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 2 1/2 cups \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 cups water\u003cbr>\n1 tsp salt\u003cbr>\n1 lb black-eyed peas, soaked in cold water to cover for 4 hours or overnight\u003cbr>\njuice of 1 lime\u003cbr>\n2 tbsp red-wine vinegar\u003cbr>\n2 tbsp extra-virgin olive oil\u003cbr>\n2 tbsp avocado oil\u003cbr>\n1/2 tsp sugar\u003cbr>\n2 tsp Dijon mustard\u003cbr>\nfreshly ground pepper to taste\u003cbr>\n1 small red onion, peeled and minced\u003cbr>\n1 cup flat-leaf parsley leaves\u003cbr>\n1 Meyer lemon\u003cbr>\n1 avocado, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Bring water to a boil. Add peas, and let simmer over medium-low heat until tender. This varies widely with the age of the beans, but should take anywhere from 35 to 60 minutes. \u003c/p>\n\u003cp>2. Once peas are tender, drain, rinse, and let cool. \u003c/p>\n\u003cp>3. In a serving bowl, whisk lime juice, vinegar, oils, salt, sugar, mustard, and pepper together. Add peas and toss. \u003c/p>\n\u003cp>4. Chop the parsley leaves roughly. Slice the ends off the Meyer lemon, and chop the entire thing into little bits, peel, pulp, and all. Stir up the peas again, and mix in onion, parsley, and lemon. \u003c/p>\n\u003cp>5. Taste for seasoning. Serve now or refrigerate for later, tossing when you think of it, just to keep everything moist and evenly mixed. \u003c/p>\n\u003cp>6. Just before serving, add the avocado, peeled and diced. \u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=QUrMP34kqlQ&w=500&h=311]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=I7HahVwYpwo&w=500&h=311]\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/24/2011/02/black-eyed-peas.jpg\" alt=\"black-eyed peas. Photo by Wendy Goodfriend\" title=\"black-eyed peas. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-22825\">\u003cbr>\n\u003cem>Texas Caviar, a.k.a. Black-Eyed Peas Salad. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Big men. Shiny pants. Bendthrowrunjumponeachotherfalldown. Repeat. \u003c/p>\n\u003cp>For 4 hours. Plus \u003ca href=\"http://www.youtube.com/user/adblitz?feature=ticker\">commercials\u003c/a>. \u003c/p>\n\u003cp>Yes, skill is involved, strategy, stamina, hometown loyalty, all that. My 70-something-year-old mother adores football. So does her older sister, my aunt. In Minnesota, my nieces will be wearing green and yellow, waving Packers pom-poms in honor of their Wisconsin-born, cheesehead-wearing dad, who put his firstborn down for Packers seats as soon as the birth certificate was signed. The lesbian poets and gay novelists among my acquaintance are rooting for the Steelers and planning \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/chili/\">chili\u003c/a> cook-offs. \u003c/p>\n\u003cp>Well, then, football: Americans like it. But why the rigidity of Super Bowl-appropriate menus? Why the endless wrap-around-the-earth parade of chips, chips, guacamole, hoagies, chili, take-out pizza, and clumpy nachos glued down by spray-on cheese-in-a-can? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Even the Prius drivers at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/berkeley-bowl-west/\">Berkeley Bowl\u003c/a> got a special guacamole display by the entrance this week--a DIY display, naturally, stacked high with fresh avocados, tomatoes, jalapenos, and organic corn chips, plus a recipe. \u003c/p>\n\u003cp>For avocado growers, \u003ca href=\"http://www.nfl.com/superbowl/45\">Super Bowl Sunday\u003c/a> is the biggest holiday of the year. We'll eat some 50 million pounds of our Vitamin-E-loaded little green friends today. But we'll also load up on a breathtaking pile of junk. \u003c/p>\n\u003cp>Not that it has to be that way. Even the Panda is \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/04/SPVA1HJ2SD.DTL&type=sports\"> laying off the chips\u003c/a> and swinging for the veggies instead. Why not you? As photographer-writer-marathon-runner (and Steelers fan) \u003ca href=\"http://www.robinbergphotography.com/about.html\">Sara Seinberg\u003c/a> suggests, \"A huge salad with all kinds of citrus is also great since the citrus is off the hook right now. Cucumbers, blood oranges, pomelo, cara caras with some super thinly sliced dino kale and a champagne vinaigrette to soften up the kale. Even Super Bowl people can like a salad.\"\u003c/p>\n\u003cp>(OK, to be honest, she also suggested, \"for the boozers in the house: \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/03/resist-the-box-homemade-macaroni-and-cheese/\">mac-and-cheese\u003c/a>. A classic. A heavy starch. A crowd pleaser. A timeless delight with incredible variations abounding. The muscle car of the menu. The Super Bowl's '68 Camero\" as well as \"some kind of exciting popcorn, like chile and lime.\")\u003c/p>\n\u003cp>So, yeah, salad. If you haven't already gotten your order of \u003ca href=\"http://www.usingersdeli.com/bratwurst/bratwurst.html\">bratwurst\u003c/a> and \u003ca href=\"http://www.usingersdeli.com/bratwurst/summer-sausage/pabst-beer-bottle-shaped-beef-salami.html\">beer salami\u003c/a>, or your six-pack of \u003ca href=\"http://www.ironcitybrewingcompany.com/age_verification.aspx?redirect=/default.aspx\">Iron City brew\u003c/a>, you could think about noshing a little further afield. To Texas, for example, Dallas to be exact. \u003c/p>\n\u003cp>Go down home with Texas caviar, the southwest's gussied-up term for a tart, tangy salad of black-eyed peas. Yes, just like those \u003ca href=\"http://www.blackeyedpeas.com\">Black Eyed Peas\u003c/a>, this year's designated half-time entertainment. \u003c/p>\n\u003cp>If you loaded up on black-eyed peas for a lucky New Year's \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/29/hoppin-john/\">hoppin' john\u003c/a>, then went out for dim sum instead, now's your second chance at a little cheap luck. And may the best team win!\u003c/p>\n\u003cp>\u003cstrong>Texas Caviar, a.k.a. Black-Eyed Peas Salad\u003c/strong>\u003cbr>\nThis recipe was inspired by \u003cem>Field Caviar: A Southern Pea Salad for Dipping\u003c/em> in the snacky chapter \"Boiled Peanuts, Grazes, and Hors d'Oeuvres\" of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/039305781X/kqedorg-20\">The Lee Bros. Southern Cookbook\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 2 1/2 cups \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 cups water\u003cbr>\n1 tsp salt\u003cbr>\n1 lb black-eyed peas, soaked in cold water to cover for 4 hours or overnight\u003cbr>\njuice of 1 lime\u003cbr>\n2 tbsp red-wine vinegar\u003cbr>\n2 tbsp extra-virgin olive oil\u003cbr>\n2 tbsp avocado oil\u003cbr>\n1/2 tsp sugar\u003cbr>\n2 tsp Dijon mustard\u003cbr>\nfreshly ground pepper to taste\u003cbr>\n1 small red onion, peeled and minced\u003cbr>\n1 cup flat-leaf parsley leaves\u003cbr>\n1 Meyer lemon\u003cbr>\n1 avocado, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Bring water to a boil. Add peas, and let simmer over medium-low heat until tender. This varies widely with the age of the beans, but should take anywhere from 35 to 60 minutes. \u003c/p>\n\u003cp>2. Once peas are tender, drain, rinse, and let cool. \u003c/p>\n\u003cp>3. In a serving bowl, whisk lime juice, vinegar, oils, salt, sugar, mustard, and pepper together. Add peas and toss. \u003c/p>\n\u003cp>4. Chop the parsley leaves roughly. Slice the ends off the Meyer lemon, and chop the entire thing into little bits, peel, pulp, and all. Stir up the peas again, and mix in onion, parsley, and lemon. \u003c/p>\n\u003cp>5. Taste for seasoning. Serve now or refrigerate for later, tossing when you think of it, just to keep everything moist and evenly mixed. \u003c/p>\n\u003cp>6. Just before serving, add the avocado, peeled and diced. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/QUrMP34kqlQ'\n title='//www.youtube.com/embed/QUrMP34kqlQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/I7HahVwYpwo'\n title='//www.youtube.com/embed/I7HahVwYpwo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/superbowl-rolls.jpg\" alt=\"superbowl lettuce wraps\" title=\"superbowl lettuce wraps\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22546\">\u003cbr>\nSuper Bowl food is something you either love or hate. If you go by the ads, most people are gorging themselves on Velveeta dips, Tostitos, and Pace Picante sauce while watching the game, dishing over the half-time show, and determining which ad is the best. But there's more to finger food than the ads would have you believe. \u003c/p>\n\u003cp>Although I'm not a big football fan -- I often spend the day at the movies seeing Oscar contenders because the lines are nice and short -- I am going to a Super Bowl party this year. So to get myself into the swing of things, I thought I would check out what the Steeler's and Packer's home towns have on the menu. \u003c/p>\n\u003cp>Pittsburgh's \u003ca href=\"http://www.post-gazette.com/multimedia/default.asp?autoStart=true&topVideoCatNo=default&clipid=5483360\">Post-Gazette\u003c/a> was a bit of a bust. Highlighted on their food page is a series of videos called \u003ca href=\"http://www.post-gazette.com/multimedia/default.asp?autoStart=true&topVideoCatNo=default&clipid=5483360\">\"Cooking with Gretchen.\"\u003c/a> Now I only watched the guacamole video, but poor Gretchen is set up to look like a ditz who knows nothing about football, which sort of rubbed me the wrong way. Why make fun of the cook? She's there to make guacamole (although she can't de-pit an avocado to save her life), not recite football stats. Plus didn't the whole air-headed girl routine go out of style a couple of decades ago? Okay, moving on… They also have a list of\u003ca href=\"http://www.post-gazette.com/pg/10035/1033158-34.stm\"> \"healthy\" recipes\u003c/a>, but the inclusion of nachos that include broccoli and spinach along with an 80's style artichoke dip seemed pretty unappealing. The \u003ca href=\"http://www.post-gazette.com/pg/09029/945224-34.stm\">Super Steeler's fan recipes\u003c/a> were sort of fun to look, but I can't imagine getting into the spirit of the game with some kielbasa cooked with chili sauce and grape jelly or a Boboli Pierogi Pizza where you put pierogis on a Boboli crust and then bake with cheddar cheese.\u003c/p>\n\u003cp>Looking for ideas from Green Bay, I checked out the food section of the \u003ca href=\"http://www.greenbaypressgazette.com/\">Press-Gazette\u003c/a>. The feature article for game-day food was \u003ca href=\"http://greenbayhub.greenbaypressgazette.com/article/20110130/GPG0504/110130028/1253/Take+your+dip+game+to+the+next+level+on+Super+Bowl+Sunday\">a list of dips\u003c/a>. Most have fun catchy titles, like the Texas, Here We Come Caviar, which seemed the most appetizing of the bunch with its fresh peppers and tomatoes. But I just can't see myself making the James Harrison Has A Chip On His Shoulder chipped beef dip or the Dance Like B.J. Raji and Say Cheese dip made with Velveeta Mexican Cheese. \u003c/p>\n\u003cp>So what will this judgmental snack snob make on Super Bowl Sunday? Well, I've given up on the idea of doing something regional for each team. Sorry. Just can't do it. Instead I thought I'd honor the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/02/happy-chinese-new-year-%E2%80%93-eat-well-and-prosper/\">Lunar\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/30/tet-celebrations-and-vietnamese-eats/\">New Year\u003c/a>, which begins today, by making Asian lettuce wraps. Beautifully seasoned meat wrapped in crisp lettuce leaves, this dish is full of flavor, fun to eat with your hands, and, dare I say, healthy. They can be spicy (just squirt on some sriracha sauce) and you can use whatever kind of meat you'd like (I'm going for a mix of ground pork and turkey). Perfumed with garlic, ginger, soy and fish sauce, they are easy to make and taste addictive.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My dream culinary Super Bowl match-off would be the New Orleans Saints vs. San Francisco 49ers so I can make gumbo and crab cakes, although I hear this isn't possible as both are in the NFC. Oh well. Back to the movies next year.\u003c/p>\n\u003cp>\u003cstrong>Super Bowl Lettuce Wraps\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for a small crowd\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n1/2 pound ground pork\u003cbr>\n1/2 pound ground turkey\u003cbr>\n4 green onions sliced (both the white and green parts)\u003cbr>\n2 large garlic cloves minced\u003cbr>\n1 tsp minced fresh ginger\u003cbr>\n2 Tbsp soy sauce\u003cbr>\n2 Tbsp fish sauce\u003cbr>\n1 Tbsp rice wine vinegar\u003cbr>\n1 Tbsp brown sugar\u003cbr>\n1 Tbsp vegetable oil\u003cbr>\n1 tsp sesame oil\u003cbr>\n1 Tbsp toasted sesame seeds\u003cbr>\n1 head lettuce (cleaned and separated so each leaf is ready to use) \u003c/p>\n\u003cp>\u003cstrong>Sides:\u003c/strong> cucumbers and carrots cut into thin matchbook slices and cilantro are nice additions.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I like to use butter lettuce, but you can use whatever kind you like. Iceberg and red leaf work particularly well.\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat a large frying pan to medium high heat and then add in the oil.\u003c/p>\n\u003cp>2. Sauté your green onions and garlic for one to two minutes (stirring and being careful not to scorch them).\u003c/p>\n\u003cp>3. Add in your meat and minced ginger. Cook until the meat is mostly cooked through, being sure to incorporate the onions and garlic. Add a little water if the meat starts to stick to the bottom of the pan (around 1 tsp).\u003c/p>\n\u003cp>4. Mix your soy sauce, fish sauce, rice wine vinegar and brown sugar in a bowl and then add to the meat mixture. Stir everything together.\u003c/p>\n\u003cp>5. Lower to heat to medium low and then cover the pan and simmer for about five minutes.\u003c/p>\n\u003cp>6. Uncover the pan and sprinkle on the sesame seeds.\u003c/p>\n\u003cp>7. Set in a bowl and serve with lettuce leaves, cucumbers, carrots and/or cilantro, along with a dollop of sriracha sauce if you want it spicy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Game Day Recipes from Bay Area Bites\u003c/strong>\u003cbr>\nNot all of these are traditional Super Bowl fare, but all would be great at a party.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/27/three-bean-vegetarian-chili/\">Three-Bean Vegetarian Chili\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/27/massive-pot-of-chili/\">Massive Pot of Chili\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/02/how-to-make-chili/\">Chili\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/31/dip-baby-dip/\">Radish Dip, Green Olive Dip and Guacamole\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/01/29/pulled-pork-sandwiches/\">Pulled Pork Sandwiches\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/05/01/shrimp-po-boy/\">Shrimp Po Boys\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/24/pork-and-shrimp-dumplings-jiao-zi/\">Pork and Shrimp Dumplings\u003c/a>\u003c/p>\n\n",
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"excerpt": "So what will this judgmental snack snob make this Super Bowl Sunday? My antidote to what I found listed in the two Gazettes is lettuce wraps. Beautifully seasoned meat wrapped in crisp lettuce leaves, this dish is full of flavor, fun to eat with your hands, and, dare I say, healthy. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/superbowl-rolls.jpg\" alt=\"superbowl lettuce wraps\" title=\"superbowl lettuce wraps\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22546\">\u003cbr>\nSuper Bowl food is something you either love or hate. If you go by the ads, most people are gorging themselves on Velveeta dips, Tostitos, and Pace Picante sauce while watching the game, dishing over the half-time show, and determining which ad is the best. But there's more to finger food than the ads would have you believe. \u003c/p>\n\u003cp>Although I'm not a big football fan -- I often spend the day at the movies seeing Oscar contenders because the lines are nice and short -- I am going to a Super Bowl party this year. So to get myself into the swing of things, I thought I would check out what the Steeler's and Packer's home towns have on the menu. \u003c/p>\n\u003cp>Pittsburgh's \u003ca href=\"http://www.post-gazette.com/multimedia/default.asp?autoStart=true&topVideoCatNo=default&clipid=5483360\">Post-Gazette\u003c/a> was a bit of a bust. Highlighted on their food page is a series of videos called \u003ca href=\"http://www.post-gazette.com/multimedia/default.asp?autoStart=true&topVideoCatNo=default&clipid=5483360\">\"Cooking with Gretchen.\"\u003c/a> Now I only watched the guacamole video, but poor Gretchen is set up to look like a ditz who knows nothing about football, which sort of rubbed me the wrong way. Why make fun of the cook? She's there to make guacamole (although she can't de-pit an avocado to save her life), not recite football stats. Plus didn't the whole air-headed girl routine go out of style a couple of decades ago? Okay, moving on… They also have a list of\u003ca href=\"http://www.post-gazette.com/pg/10035/1033158-34.stm\"> \"healthy\" recipes\u003c/a>, but the inclusion of nachos that include broccoli and spinach along with an 80's style artichoke dip seemed pretty unappealing. The \u003ca href=\"http://www.post-gazette.com/pg/09029/945224-34.stm\">Super Steeler's fan recipes\u003c/a> were sort of fun to look, but I can't imagine getting into the spirit of the game with some kielbasa cooked with chili sauce and grape jelly or a Boboli Pierogi Pizza where you put pierogis on a Boboli crust and then bake with cheddar cheese.\u003c/p>\n\u003cp>Looking for ideas from Green Bay, I checked out the food section of the \u003ca href=\"http://www.greenbaypressgazette.com/\">Press-Gazette\u003c/a>. The feature article for game-day food was \u003ca href=\"http://greenbayhub.greenbaypressgazette.com/article/20110130/GPG0504/110130028/1253/Take+your+dip+game+to+the+next+level+on+Super+Bowl+Sunday\">a list of dips\u003c/a>. Most have fun catchy titles, like the Texas, Here We Come Caviar, which seemed the most appetizing of the bunch with its fresh peppers and tomatoes. But I just can't see myself making the James Harrison Has A Chip On His Shoulder chipped beef dip or the Dance Like B.J. Raji and Say Cheese dip made with Velveeta Mexican Cheese. \u003c/p>\n\u003cp>So what will this judgmental snack snob make on Super Bowl Sunday? Well, I've given up on the idea of doing something regional for each team. Sorry. Just can't do it. Instead I thought I'd honor the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/02/happy-chinese-new-year-%E2%80%93-eat-well-and-prosper/\">Lunar\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/30/tet-celebrations-and-vietnamese-eats/\">New Year\u003c/a>, which begins today, by making Asian lettuce wraps. Beautifully seasoned meat wrapped in crisp lettuce leaves, this dish is full of flavor, fun to eat with your hands, and, dare I say, healthy. They can be spicy (just squirt on some sriracha sauce) and you can use whatever kind of meat you'd like (I'm going for a mix of ground pork and turkey). Perfumed with garlic, ginger, soy and fish sauce, they are easy to make and taste addictive.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My dream culinary Super Bowl match-off would be the New Orleans Saints vs. San Francisco 49ers so I can make gumbo and crab cakes, although I hear this isn't possible as both are in the NFC. Oh well. Back to the movies next year.\u003c/p>\n\u003cp>\u003cstrong>Super Bowl Lettuce Wraps\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for a small crowd\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n1/2 pound ground pork\u003cbr>\n1/2 pound ground turkey\u003cbr>\n4 green onions sliced (both the white and green parts)\u003cbr>\n2 large garlic cloves minced\u003cbr>\n1 tsp minced fresh ginger\u003cbr>\n2 Tbsp soy sauce\u003cbr>\n2 Tbsp fish sauce\u003cbr>\n1 Tbsp rice wine vinegar\u003cbr>\n1 Tbsp brown sugar\u003cbr>\n1 Tbsp vegetable oil\u003cbr>\n1 tsp sesame oil\u003cbr>\n1 Tbsp toasted sesame seeds\u003cbr>\n1 head lettuce (cleaned and separated so each leaf is ready to use) \u003c/p>\n\u003cp>\u003cstrong>Sides:\u003c/strong> cucumbers and carrots cut into thin matchbook slices and cilantro are nice additions.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I like to use butter lettuce, but you can use whatever kind you like. Iceberg and red leaf work particularly well.\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat a large frying pan to medium high heat and then add in the oil.\u003c/p>\n\u003cp>2. Sauté your green onions and garlic for one to two minutes (stirring and being careful not to scorch them).\u003c/p>\n\u003cp>3. Add in your meat and minced ginger. Cook until the meat is mostly cooked through, being sure to incorporate the onions and garlic. Add a little water if the meat starts to stick to the bottom of the pan (around 1 tsp).\u003c/p>\n\u003cp>4. Mix your soy sauce, fish sauce, rice wine vinegar and brown sugar in a bowl and then add to the meat mixture. Stir everything together.\u003c/p>\n\u003cp>5. Lower to heat to medium low and then cover the pan and simmer for about five minutes.\u003c/p>\n\u003cp>6. Uncover the pan and sprinkle on the sesame seeds.\u003c/p>\n\u003cp>7. Set in a bowl and serve with lettuce leaves, cucumbers, carrots and/or cilantro, along with a dollop of sriracha sauce if you want it spicy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Game Day Recipes from Bay Area Bites\u003c/strong>\u003cbr>\nNot all of these are traditional Super Bowl fare, but all would be great at a party.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/27/three-bean-vegetarian-chili/\">Three-Bean Vegetarian Chili\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/27/massive-pot-of-chili/\">Massive Pot of Chili\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/02/how-to-make-chili/\">Chili\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/31/dip-baby-dip/\">Radish Dip, Green Olive Dip and Guacamole\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/01/29/pulled-pork-sandwiches/\">Pulled Pork Sandwiches\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/05/01/shrimp-po-boy/\">Shrimp Po Boys\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/24/pork-and-shrimp-dumplings-jiao-zi/\">Pork and Shrimp Dumplings\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/choc-truffles.jpg\" alt=\"Chocolate Truffle\" title=\"Chocolate Truffle\" width=\"408\" height=\"294\" class=\"aligncenter size-full wp-image-22444\">\u003cbr>\nValentine's Day is almost here, and if you're planning on spending a small fortune on chocolates for your sweet, hold up! Consider making your own chocolate truffles -- in addition to the \"OMG, you shouldn't have\" look, you'll get bonus points for having taken the time out to make something by hand. \u003c/p>\n\u003cp>Ok, so I know I've lost some of you already. Hear me out. \"But truffles are soooo haaarrrrrd to make,\" I can hear you sighing. \"I could never do that.\" Au contraire, mon cheri. Despite the fact that stores charge big bucks for these little balls of chocolate love, truffles are actually one of the easiest candies to make. Within an hour you'll have a few dozen handmade chocolate truffles, and a one heck of a fabulous Valentine's Day gift. And if you're sweetie is of the vegan persuasion, I've got you covered with a \u003ca href=\"http://www.theculinarylife.com/2012/guilt-free-vegan-truffles-recipe/\" title=\"Vegan Truffle Recipe\">vegan truffle recipe\u003c/a> as well.\u003c/p>\n\u003cp>\u003cstrong>First things first:\u003c/strong> You'll be melting chocolate, which means you'll need to chop it first. Like, chop it as finely as possible. It's easy to chop the long, flat bars you get from the baking section of the grocery store, and I recommend you use a large chef's knife or my weapon of choice: a meat cleaver. If all else fails, don't fret. You can use semi-sweet chocolate chips without suffering any dire consequences.\u003c/p>\n\u003cp>\u003cstrong>Second:\u003c/strong> You \u003cstrong>\u003cem>must\u003c/em>\u003c/strong> use a double boiler to melt your chocolate. Any other means of melting will burn the chocolate or turn it into a seized up lump of concrete. If you don't have a real double boiler, never fear. Find a pot and a large bowl that will snugly fit in the pot without slipping into it. Make sure the bottom of the bowl doesn't rest in the water. Rather, you want there to be a good inch or two between the bottom of the bowl and the water in the pot. Also, be sure to not get \u003cstrong>any\u003c/strong> water into your chocolate mixture, lest it seize up. If this happens, you'll need to dump it out and start over. Sad panda. For more information, check out this \u003ca href=\"http://www.chocolate-source.co.uk/how_to_melt_chocolate.htm\" title=\"How to melt chocolate\">guide on melting chocolate\u003c/a>.\u003c/p>\n\u003cp>Now, let's get our hands dirty! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Basic Chocolate Truffles Recipe\u003c/strong>\u003cbr>\n\u003cem>Yields about 24 3/4\" truffles.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n12 ounces semisweet chocolate, chopped fine\u003cbr>\n3/4 cup heavy whipping cream\u003cbr>\n1 tablespoon vanilla\u003cbr>\n1 tablespoon Grand Marnier\u003c/p>\n\u003cp>\u003cstrong>Possible Coatings:\u003c/strong>\u003cbr>\n1/4 cup unsweetened cocoa powder\u003cbr>\n1/4 cup chopped hazelnuts\u003cbr>\n1/4 cup powdered sugar\u003cbr>\n1/4 cup \u003ca href=\"http://www.theculinarylife.com/2009/spicy-chai-truffles-recipe/\" title=\"Chai Spice Truffles\">chai spices\u003c/a>\u003cbr>\n1/4 cup of whatever fun, powdery thing you'd like to roll your truffles in\u003cbr>\nSmall foil cups for packaging (available from your local craft store)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nFill the bottom of your double boiler with a few inches of water, set it over medium heat and bring it to a boil. Have the chopped chocolate waiting in the top of your double boiler but not yet set over the heat.\u003c/p>\n\u003cp>In a small saucepan, heat the heavy cream just until you see bubbles start to fowl around the edges of the pan. Immediately pour the cream over your chocolate. Set the bowl over the waiting double boiler, stirring until the chocolate is completely melted and mixed with the cream. Stir in vanilla and Grand Marnier, then cover and refrigerate until firm enough to handle (about 4 hours).\u003c/p>\n\u003cp>That's it! Seriously! And in case you weren't aware, you just made a \u003ca href=\"http://www.wasabimon.com/archive/easy-chocolate-ganache-recipe/\" title=\"How to make chocolate ganache\">chocolate ganache\u003c/a>, one of the most delectable substances in the dessert world. Go you!\u003c/p>\n\u003cp>After your ganache has firmed up, line a cookie sheet with parchment. Scoop about a teaspoonful of ganache and then, working quickly, roll it into a sphere shape with your hands. Set the rolled truffles on the lined cookie sheet, and keep going until you've finished all of your chocolate mixture. Your truffle may look a little sticky at first. That's fine, we'll smooth them out in a second. \u003c/p>\n\u003cp>Note: Try to make sure your hands are as cool as possible or your truffles will melt as you roll them. It might be a good idea to keep a paper towel or two nearby, so that if your hands get caked with chocolate you can wipe them off. It also helps to stick the bowl of ganache back in the refrigerator for 5 minutes if you notice it getting super sticky.\u003c/p>\n\u003cp>\u003cstrong>Coatings\u003c/strong>\u003cbr>\nLet your chocolate truffles sit for about ten minutes at room temperature, or stick them in the fridge if it's a warm day (say, above 70 degrees). Add cocoa powder (or hazelnuts, or powdered sugar) to a small round-bottomed bowl. One at a time, pick up your truffles and roll them between your hands for a few seconds to barely warm the surface, then drop them in the bowl of coating. Toss the bowl a bit until the truffle is completely covered in coating, then set it back on the cookie sheet. If you end up with a too much coating on your truffles, don't shake them off until after they have firmed up again. \u003c/p>\n\u003cp>Once you're done, put the cookie sheet full of truffles in the fridge for half an hour. Once they're firm again, shake off any excess coating and put them in little foil cups for decoration.\u003c/p>\n\u003cp>These chocolate truffles will keep in the fridge for two weeks, but can be kept at room temperature for a few days. I like them a little softer, so I pull them out of the fridge a few hours before serving.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>For a little variety, check out these other truffle recipes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://bakingsheet.blogspot.com/2006/08/mint-chocolate-truffles.html\" title=\"Mint Chocolate Truffles\">Mint Chocolate Truffles\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chocolategourmand.com/recipes/candies/mocha_truffles.cfm\" title=\"Mocha Truffles\">Mocha Truffles\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nourishingmeals.com/2010/01/cinnamon-sunflower-truffles.html\" title=\"Raw Cinnamon-Sunflower Truffles\">Raw Cinnamon-Sunflower Truffles\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/choc-truffles.jpg\" alt=\"Chocolate Truffle\" title=\"Chocolate Truffle\" width=\"408\" height=\"294\" class=\"aligncenter size-full wp-image-22444\">\u003cbr>\nValentine's Day is almost here, and if you're planning on spending a small fortune on chocolates for your sweet, hold up! Consider making your own chocolate truffles -- in addition to the \"OMG, you shouldn't have\" look, you'll get bonus points for having taken the time out to make something by hand. \u003c/p>\n\u003cp>Ok, so I know I've lost some of you already. Hear me out. \"But truffles are soooo haaarrrrrd to make,\" I can hear you sighing. \"I could never do that.\" Au contraire, mon cheri. Despite the fact that stores charge big bucks for these little balls of chocolate love, truffles are actually one of the easiest candies to make. Within an hour you'll have a few dozen handmade chocolate truffles, and a one heck of a fabulous Valentine's Day gift. And if you're sweetie is of the vegan persuasion, I've got you covered with a \u003ca href=\"http://www.theculinarylife.com/2012/guilt-free-vegan-truffles-recipe/\" title=\"Vegan Truffle Recipe\">vegan truffle recipe\u003c/a> as well.\u003c/p>\n\u003cp>\u003cstrong>First things first:\u003c/strong> You'll be melting chocolate, which means you'll need to chop it first. Like, chop it as finely as possible. It's easy to chop the long, flat bars you get from the baking section of the grocery store, and I recommend you use a large chef's knife or my weapon of choice: a meat cleaver. If all else fails, don't fret. You can use semi-sweet chocolate chips without suffering any dire consequences.\u003c/p>\n\u003cp>\u003cstrong>Second:\u003c/strong> You \u003cstrong>\u003cem>must\u003c/em>\u003c/strong> use a double boiler to melt your chocolate. Any other means of melting will burn the chocolate or turn it into a seized up lump of concrete. If you don't have a real double boiler, never fear. Find a pot and a large bowl that will snugly fit in the pot without slipping into it. Make sure the bottom of the bowl doesn't rest in the water. Rather, you want there to be a good inch or two between the bottom of the bowl and the water in the pot. Also, be sure to not get \u003cstrong>any\u003c/strong> water into your chocolate mixture, lest it seize up. If this happens, you'll need to dump it out and start over. Sad panda. For more information, check out this \u003ca href=\"http://www.chocolate-source.co.uk/how_to_melt_chocolate.htm\" title=\"How to melt chocolate\">guide on melting chocolate\u003c/a>.\u003c/p>\n\u003cp>Now, let's get our hands dirty! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Basic Chocolate Truffles Recipe\u003c/strong>\u003cbr>\n\u003cem>Yields about 24 3/4\" truffles.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n12 ounces semisweet chocolate, chopped fine\u003cbr>\n3/4 cup heavy whipping cream\u003cbr>\n1 tablespoon vanilla\u003cbr>\n1 tablespoon Grand Marnier\u003c/p>\n\u003cp>\u003cstrong>Possible Coatings:\u003c/strong>\u003cbr>\n1/4 cup unsweetened cocoa powder\u003cbr>\n1/4 cup chopped hazelnuts\u003cbr>\n1/4 cup powdered sugar\u003cbr>\n1/4 cup \u003ca href=\"http://www.theculinarylife.com/2009/spicy-chai-truffles-recipe/\" title=\"Chai Spice Truffles\">chai spices\u003c/a>\u003cbr>\n1/4 cup of whatever fun, powdery thing you'd like to roll your truffles in\u003cbr>\nSmall foil cups for packaging (available from your local craft store)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nFill the bottom of your double boiler with a few inches of water, set it over medium heat and bring it to a boil. Have the chopped chocolate waiting in the top of your double boiler but not yet set over the heat.\u003c/p>\n\u003cp>In a small saucepan, heat the heavy cream just until you see bubbles start to fowl around the edges of the pan. Immediately pour the cream over your chocolate. Set the bowl over the waiting double boiler, stirring until the chocolate is completely melted and mixed with the cream. Stir in vanilla and Grand Marnier, then cover and refrigerate until firm enough to handle (about 4 hours).\u003c/p>\n\u003cp>That's it! Seriously! And in case you weren't aware, you just made a \u003ca href=\"http://www.wasabimon.com/archive/easy-chocolate-ganache-recipe/\" title=\"How to make chocolate ganache\">chocolate ganache\u003c/a>, one of the most delectable substances in the dessert world. Go you!\u003c/p>\n\u003cp>After your ganache has firmed up, line a cookie sheet with parchment. Scoop about a teaspoonful of ganache and then, working quickly, roll it into a sphere shape with your hands. Set the rolled truffles on the lined cookie sheet, and keep going until you've finished all of your chocolate mixture. Your truffle may look a little sticky at first. That's fine, we'll smooth them out in a second. \u003c/p>\n\u003cp>Note: Try to make sure your hands are as cool as possible or your truffles will melt as you roll them. It might be a good idea to keep a paper towel or two nearby, so that if your hands get caked with chocolate you can wipe them off. It also helps to stick the bowl of ganache back in the refrigerator for 5 minutes if you notice it getting super sticky.\u003c/p>\n\u003cp>\u003cstrong>Coatings\u003c/strong>\u003cbr>\nLet your chocolate truffles sit for about ten minutes at room temperature, or stick them in the fridge if it's a warm day (say, above 70 degrees). Add cocoa powder (or hazelnuts, or powdered sugar) to a small round-bottomed bowl. One at a time, pick up your truffles and roll them between your hands for a few seconds to barely warm the surface, then drop them in the bowl of coating. Toss the bowl a bit until the truffle is completely covered in coating, then set it back on the cookie sheet. If you end up with a too much coating on your truffles, don't shake them off until after they have firmed up again. \u003c/p>\n\u003cp>Once you're done, put the cookie sheet full of truffles in the fridge for half an hour. Once they're firm again, shake off any excess coating and put them in little foil cups for decoration.\u003c/p>\n\u003cp>These chocolate truffles will keep in the fridge for two weeks, but can be kept at room temperature for a few days. I like them a little softer, so I pull them out of the fridge a few hours before serving.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>For a little variety, check out these other truffle recipes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://bakingsheet.blogspot.com/2006/08/mint-chocolate-truffles.html\" title=\"Mint Chocolate Truffles\">Mint Chocolate Truffles\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chocolategourmand.com/recipes/candies/mocha_truffles.cfm\" title=\"Mocha Truffles\">Mocha Truffles\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nourishingmeals.com/2010/01/cinnamon-sunflower-truffles.html\" title=\"Raw Cinnamon-Sunflower Truffles\">Raw Cinnamon-Sunflower Truffles\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/black-tart500.jpg\" alt=\"Black Tart\" title=\"Black Tart\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21038\">\u003c/p>\n\u003cp>Oh, you modern Americans, what is wrong with you? Why do you recoil, as if from a snake, from the very muttered hint of mincemeat? \u003ca href=\"http://www.npr.org/2011/01/02/132477830/cupcakes-are-dead-long-live-the-pie\">Pie may be sneaking back into the spotlight\u003c/a>, weary of being upstaged by all those pink cupcakes beehived with frosting, but still, you could look far and wide here and find nary a scrap of mince on our menus. \u003c/p>\n\u003cp>Once, mincemeat was our heritage, our honor guard, the leading light of American pie fillings. It was exalted at holiday time but consumed with gusto year-round, at Automats and church suppers, carried on Formica trays through cafeterias and paraded on gold-rimmed china in the dining rooms of downtown hotels. \u003c/p>\n\u003cp>The history was, of course, a British one, but the legacy of the dense, sweet-spiced, citrusy-raisiny-almondy filling stretches back at least a handful of centuries, when the line between sweet and savory was a much more porous one. Originally, mincemeat was made with both beef and beef fat, added to a rich mixture of dried fruits, spices, candied citrus peels, and almonds, preserved with a hefty dose of spirits. Over the years, the meat receded, although the fat (typically suet, the particularly pure fat taken from around the kidneys) remained, to give an unmistakable richness to the mixture. \u003c/p>\n\u003cp>You may think you'd hate it—\u003cem>prunes? suet?\u003c/em>—but not so. This holiday season I passed around many of these tarts, filled with Delia Smith's unbeatable recipe for \u003ca href=\"http://www.deliaonline.com/recipes/cuisine/european/english/christmas-easy-home-made-christmas-mincemeat.html\">Homemade Christmas Mincemeat\u003c/a>. Served up small and warm, in the late, lowering afternoon with a cup of steaming tea or after dinner with a glass of port, naught but lard-and-butter crust crumbs came back on the plate. (A word of advice, though: halve Delia's recipe, and you'll still have more than enough mincemeat to feed everyone you know.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But now that the indulgence of the holidays has passed, mincemeat might be a tougher sell. Enter \u003cstrong>Black Tart,\u003c/strong> a lovely winter dessert based on a 17th-century recipe for \"black tart stuff,\" which the eminent British food writer Elizabeth David praises in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1599218607/kqedorg-20\">An Omelette and a Glass of Wine\u003c/a> as \"rich and dark without the cloying and heavy qualities of mincemeat.\" She also recommends it as having \"a certain originality which provides a small surprise at the end of the meal.\"\u003c/p>\n\u003cp>Leafing through cookbooks heaped from shelves to floor, I can trace the roots of my own Black Tart to several recipes: David's 1969 recipe, itself a modern interpretation of Robert May's recipe from \u003cstrong>The Accomplisht Cook \u003c/strong>(1660); the Harvest Tart from the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0761145974/kqedorg-20\">The Silver Palate Cookbook\u003c/a> (1982); and the Winter Fruit Tart from the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580082602/kqedorg-20\">Bay Wolf Restaurant Cookbook\u003c/a> (2001). \u003c/p>\n\u003cp>Mostly, though, it came from messing around with the memories of all these things in a friend's kitchen on a raw, gray afternoon, when we both wanted something sweet to eat without having to leave the house. \u003c/p>\n\u003cp>What was on hand in the winter pantry? Dried fruit and nuts, candied fruit peel left over from holiday baking, and plenty of liquor, likewise left over from holiday parties. Thus, Black Tart, a lazy-day sort of dessert that will warm the kitchen and perfume the house with a deep medieval scent of winter at bay--a whiff of whiskey, a breath of ginger and cinnamon, a Mediterranean sparkle of fresh tangerine.\u003c/p>\n\u003cp>The dried fruits aren't poached so much as steeped. After a slow warming, they sit on the back of the stove for an hour or so, soaking up the wine and spices, swelling up soft and plump as they absorb nearly all the liquid. \u003c/p>\n\u003cp>A cookie-like tart dough, a little sweeter and richer than regular pie crust, works particularly well here. To make it, sift together two and a half cups of flour, a quarter cup sugar, and a half-teaspoon salt. Using a pastry blender, cut in 12 tablespoons (one and a half sticks, 6 oz) of chilled butter, until mixture looks sandy and flaky, like dry oatmeal. Then, instead of the usual ice water, moisten the flour with two egg yolks, one teaspoon vanilla, and three to four teaspoons of water to form a soft dough. Chill for several hours while the filling is cooking and cooling.\u003cbr>\n\u003cstrong>\u003cbr>\nBlack Tart\u003c/strong>\u003cbr>\nThis tastes best on the day it's made, but will last for several days if well wrapped. The recipe can also be used to made small individual-sized tarts. For the prettiest crust on small tarts, brush tart crust with milk and sprinkle with sugar before baking.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 large apple, peeled, cored, and diced\u003cbr>\n1 cup dried apricots, chopped\u003cbr>\n1 cup pitted prunes, chopped\u003cbr>\n1/2 cup raisins\u003cbr>\n2-3 tbsp candied orange peel\u003cbr>\n1 cup red wine OR 1/2 cup port and 1/2 cup water\u003cbr>\n1/4 cup whiskey or brandy\u003cbr>\n1/8 tsp EACH cinnamon, cardamon, nutmeg, and ginger\u003cbr>\nBig pinch of freshly ground pepper\u003cbr>\n1/2 cup brown sugar\u003cbr>\n1/2 cup white sugar, or to taste\u003cbr>\nZest and juice of 1 tangerine\u003cbr>\n1/2 cup toasted walnuts or almonds, chopped\u003cbr>\nDough for two-crust tart (see above)\u003cbr>\nWhipped cream for serving\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a heavy-bottomed pot, mix all filling ingredients except for walnuts. Warm over low heat, stirring occasionally, for 15 minutes. Turn off heat and let fruit absorb the rest of the liquid for an hour or so. \u003c/p>\n\u003cp>2. Divide the tart dough into two rounds and roll out. Line an 8-inch or 9-inch tart pan with first round. \u003c/p>\n\u003cp>3. Stir walnuts into filling. Cut remaining dough into 1-inch wide strips. Lay strips in a criss-cross lattice pattern to cover most of the filling. Cover entire tart with foil or waxed paper and chill in the fridge for an hour or so.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Preheat oven to 400 degrees F. Unwrap tart and bake until crust in golden brown and filling is bubbling, 30-35 minutes. Cool on a rack. Serve with whipped cream.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/black-tart500.jpg\" alt=\"Black Tart\" title=\"Black Tart\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21038\">\u003c/p>\n\u003cp>Oh, you modern Americans, what is wrong with you? Why do you recoil, as if from a snake, from the very muttered hint of mincemeat? \u003ca href=\"http://www.npr.org/2011/01/02/132477830/cupcakes-are-dead-long-live-the-pie\">Pie may be sneaking back into the spotlight\u003c/a>, weary of being upstaged by all those pink cupcakes beehived with frosting, but still, you could look far and wide here and find nary a scrap of mince on our menus. \u003c/p>\n\u003cp>Once, mincemeat was our heritage, our honor guard, the leading light of American pie fillings. It was exalted at holiday time but consumed with gusto year-round, at Automats and church suppers, carried on Formica trays through cafeterias and paraded on gold-rimmed china in the dining rooms of downtown hotels. \u003c/p>\n\u003cp>The history was, of course, a British one, but the legacy of the dense, sweet-spiced, citrusy-raisiny-almondy filling stretches back at least a handful of centuries, when the line between sweet and savory was a much more porous one. Originally, mincemeat was made with both beef and beef fat, added to a rich mixture of dried fruits, spices, candied citrus peels, and almonds, preserved with a hefty dose of spirits. Over the years, the meat receded, although the fat (typically suet, the particularly pure fat taken from around the kidneys) remained, to give an unmistakable richness to the mixture. \u003c/p>\n\u003cp>You may think you'd hate it—\u003cem>prunes? suet?\u003c/em>—but not so. This holiday season I passed around many of these tarts, filled with Delia Smith's unbeatable recipe for \u003ca href=\"http://www.deliaonline.com/recipes/cuisine/european/english/christmas-easy-home-made-christmas-mincemeat.html\">Homemade Christmas Mincemeat\u003c/a>. Served up small and warm, in the late, lowering afternoon with a cup of steaming tea or after dinner with a glass of port, naught but lard-and-butter crust crumbs came back on the plate. (A word of advice, though: halve Delia's recipe, and you'll still have more than enough mincemeat to feed everyone you know.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But now that the indulgence of the holidays has passed, mincemeat might be a tougher sell. Enter \u003cstrong>Black Tart,\u003c/strong> a lovely winter dessert based on a 17th-century recipe for \"black tart stuff,\" which the eminent British food writer Elizabeth David praises in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1599218607/kqedorg-20\">An Omelette and a Glass of Wine\u003c/a> as \"rich and dark without the cloying and heavy qualities of mincemeat.\" She also recommends it as having \"a certain originality which provides a small surprise at the end of the meal.\"\u003c/p>\n\u003cp>Leafing through cookbooks heaped from shelves to floor, I can trace the roots of my own Black Tart to several recipes: David's 1969 recipe, itself a modern interpretation of Robert May's recipe from \u003cstrong>The Accomplisht Cook \u003c/strong>(1660); the Harvest Tart from the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0761145974/kqedorg-20\">The Silver Palate Cookbook\u003c/a> (1982); and the Winter Fruit Tart from the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580082602/kqedorg-20\">Bay Wolf Restaurant Cookbook\u003c/a> (2001). \u003c/p>\n\u003cp>Mostly, though, it came from messing around with the memories of all these things in a friend's kitchen on a raw, gray afternoon, when we both wanted something sweet to eat without having to leave the house. \u003c/p>\n\u003cp>What was on hand in the winter pantry? Dried fruit and nuts, candied fruit peel left over from holiday baking, and plenty of liquor, likewise left over from holiday parties. Thus, Black Tart, a lazy-day sort of dessert that will warm the kitchen and perfume the house with a deep medieval scent of winter at bay--a whiff of whiskey, a breath of ginger and cinnamon, a Mediterranean sparkle of fresh tangerine.\u003c/p>\n\u003cp>The dried fruits aren't poached so much as steeped. After a slow warming, they sit on the back of the stove for an hour or so, soaking up the wine and spices, swelling up soft and plump as they absorb nearly all the liquid. \u003c/p>\n\u003cp>A cookie-like tart dough, a little sweeter and richer than regular pie crust, works particularly well here. To make it, sift together two and a half cups of flour, a quarter cup sugar, and a half-teaspoon salt. Using a pastry blender, cut in 12 tablespoons (one and a half sticks, 6 oz) of chilled butter, until mixture looks sandy and flaky, like dry oatmeal. Then, instead of the usual ice water, moisten the flour with two egg yolks, one teaspoon vanilla, and three to four teaspoons of water to form a soft dough. Chill for several hours while the filling is cooking and cooling.\u003cbr>\n\u003cstrong>\u003cbr>\nBlack Tart\u003c/strong>\u003cbr>\nThis tastes best on the day it's made, but will last for several days if well wrapped. The recipe can also be used to made small individual-sized tarts. For the prettiest crust on small tarts, brush tart crust with milk and sprinkle with sugar before baking.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 large apple, peeled, cored, and diced\u003cbr>\n1 cup dried apricots, chopped\u003cbr>\n1 cup pitted prunes, chopped\u003cbr>\n1/2 cup raisins\u003cbr>\n2-3 tbsp candied orange peel\u003cbr>\n1 cup red wine OR 1/2 cup port and 1/2 cup water\u003cbr>\n1/4 cup whiskey or brandy\u003cbr>\n1/8 tsp EACH cinnamon, cardamon, nutmeg, and ginger\u003cbr>\nBig pinch of freshly ground pepper\u003cbr>\n1/2 cup brown sugar\u003cbr>\n1/2 cup white sugar, or to taste\u003cbr>\nZest and juice of 1 tangerine\u003cbr>\n1/2 cup toasted walnuts or almonds, chopped\u003cbr>\nDough for two-crust tart (see above)\u003cbr>\nWhipped cream for serving\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a heavy-bottomed pot, mix all filling ingredients except for walnuts. Warm over low heat, stirring occasionally, for 15 minutes. Turn off heat and let fruit absorb the rest of the liquid for an hour or so. \u003c/p>\n\u003cp>2. Divide the tart dough into two rounds and roll out. Line an 8-inch or 9-inch tart pan with first round. \u003c/p>\n\u003cp>3. Stir walnuts into filling. Cut remaining dough into 1-inch wide strips. Lay strips in a criss-cross lattice pattern to cover most of the filling. Cover entire tart with foil or waxed paper and chill in the fridge for an hour or so.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Preheat oven to 400 degrees F. Unwrap tart and bake until crust in golden brown and filling is bubbling, 30-35 minutes. Cool on a rack. Serve with whipped cream.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "10 Local Sparkling Wines for Your New Year's Celebration",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/glass-of-sparkling-wine300.jpg\" alt=\"sparkling wine on new years eve\" title=\"sparkling wine on new years eve\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-20546\">If you're purchasing a sparkling wine this holiday season, it's easy to keep it local. After all, some of the finest American choices are produced in our own backyard. Following is a list of my top-ten local sparkling wine choices. Half of these wineries are set in Carneros, an area that covers parts of both Sonoma and Napa Valley that is perfectly suited for Pinot Noir and Chardonnay grape growing (the two varietals most commonly used for sparkling wines). The other half are located in other parts of Napa, Sonoma and the Anderson Valleys.\u003c/p>\n\u003cp>As you'll see, some of these wineries are large and well-known, while others may not be as familiar to you. While creating this list I tried to include a variety of vintners, from multi-nationally owned estates to smaller family-owned wineries. When the information was available, I've included Wine Spectator and Wine Enthusiast ratings, as well as any major prizes won. For comparison's sake, you'll also find the least expensive bottle from each vintner listed. These are officially priced between $20 - $30, but I've seen many in stores for around $15. Obviously more expensive varieties are also available if your budget allows.\u003c/p>\n\u003cp>So keep it festive and local this New Year's Eve, but most of all, stay safe.\u003c/p>\n\u003cp>Note: I'm avoiding using the term \"champagne\" as it's only allowed for French wines made in the Champagne region. All the wines below are produced in the same way that champagne is created -- by inducing the in-bottle secondary fermentation of the wine to effect carbonation.\u003c/p>\n\u003cp>\u003cstrong>Sonoma\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.gloriaferrer.com/\">Gloria Ferrer\u003c/a>\u003cbr>\nGloria Ferrer is a standard-bearer for California sparkling wines. According to Wine Spectator, “Gloria Ferrer reliably produces some of California's best sparkling wines.” I had some on Christmas day and can attest to its festiveness. The Sonoma Brut, which is dominated by Pinot Noir, has a 90 2009 Wine Spectator ranking and is priced around $20.\u003c/p>\n\u003cp>\u003ca href=\"http://www.domainecarneros.com/\">Domaine Carneros\u003c/a>\u003cbr>\nEstablished in 1987 by Champagne Tattinger, Domaine Carneros is an organic certified winery. They focus on making three traditional styles of sparkling wine: Brut, Brut Rosé and Blanc de Blancs. With consistent rankings in the 90s from both Wine Spectator and Wine Enthusiast, Domaine Carneros provides reliably excellent sparkling wines. Their 2006 Brut Cuvée Sparkling Wine made from Pinot Noir and Chardonnay gets a 91 Wine Spectator ranking and costs $26 a bottle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ironhorsevineyards.com/\">Iron Horse\u003c/a>\u003cbr>\nA small family-owned winery, Iron Horse has been producing sparkling wines for over 30 years. Wine & Spirits Magazine named them Sparkling Winery of the Year nine times and their wines have been served in the White House since Reagan first had it served to Gorbachev. Their Classic Brut, which is 3/4 Pinot Noir and 1/4 Chardonnay, sells for a little over $30 a bottle with typical Wine Spectator and Wine Enthusiast ratings in the 90s.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jwine.com/\">J Vineyards & Winery\u003c/a>\u003cbr>\nI like this winery for a few different reasons. The first (and biased) reason is that it is owned and run by a woman (Judy Jordan), which seems like a rarity in the wine industry. They are also dedicated to sustainable farming practices. And, because taste does matter, it's good to note their Brut Rose was the Sparkling Sweepstakes Winner at the San Francisco Chronicle Wine Competition earlier this year. Their J Cuvée 20 Brut NV sells for $20 a bottle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.schugwinery.com/schugwinery/index.jsp\">Schug Carneros Estate\u003c/a>\u003cbr>\nFounded in 1980, Schug is a family-owned winery. They are dedicated to sustainable winemaking practices, finding the most environmentally friendly and efficient way of growing the grapes, and creating habitats for various bird species (which I really love). Their Rouge de Noirs Sparkling Pinot is $30 a bottle.\u003c/p>\n\u003cp>\u003cstrong>Napa\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chandon.com/\">Domaine Chandon\u003c/a>\u003cbr>\nIf you're looking for something distinctly French, Domaine Chandon is a great local choice. Founded in 1973 by Moët -– the champagne winery -– it was the first French-owned sparkling wine venture in the United States. Consistently ranked in the 90s by both Wine Enthusiast and Wine Spectator, Domaine Chandon provides a classic sparkling wine choice. The Brut Classic, which has a 90 point Wine Enthusiast 2009 ranking, is priced at about $20.\u003c/p>\n\u003cp>\u003ca href=\"http://mummnapa.com/\">Mumm Napa\u003c/a>\u003cbr>\nLocated in Rutherford along the Silverado Trail in the Napa Valley, and started by the French G.H. Mumm company (one of the largest champagne producers in the world), Mumm Napa is one of the largest local sparkling wine producers. Their Brut Prestige, priced at about $20, ranks 89 for Wine Spectator and 90 for Wine Enthusiast.\u003c/p>\n\u003cp>\u003ca href=\"http://www.schramsberg.com/\">Schramsberg Vineyards\u003c/a>\u003cbr>\nLocated in Calistoga, Schrambsberg Vineyards is the oldest sparkling wine vineyard in California and is also a certified Napa Green winery. Consistently ranking well for both Wine Spectator and Wine Enthusiast, Schrambsberg is a great local choice. A bottle of Mirabelle multi-vintage brut costs a bit over $20.\u003c/p>\n\u003cp>\u003cstrong>Anderson Valley\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.scharffenbergercellars.com\">Scharffenberger Cellars\u003c/a>\u003cbr>\nScharffenberger Cellars is one of the largest sparkling wine producer in the Anderson Valley. With a history that includes being previously owned by John Scharffenberger of Scharffenberger chocolate fame. Scharffenberger Non Vintage Brut received a gold medal from the San Francisco Chronicle Wine Competition earlier this year. Their Brut is 2/3 Pinot Noir and 1/3 Chardonnay grapes and sells for just under $20 a bottle.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.roedererestate.com/\">Roederer Estate\u003c/a>\u003cbr>\nSet in the Anderson Valley, Roederer Estates is the California branch of the French company Champagne Louis Roederer, which has been making champagne for over 200 years. In 2009, Wine Spectator Magazine gave their Brut NV a Recommended – Top Wine ranking. It sells for about $20 a bottle.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/glass-of-sparkling-wine300.jpg\" alt=\"sparkling wine on new years eve\" title=\"sparkling wine on new years eve\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-20546\">If you're purchasing a sparkling wine this holiday season, it's easy to keep it local. After all, some of the finest American choices are produced in our own backyard. Following is a list of my top-ten local sparkling wine choices. Half of these wineries are set in Carneros, an area that covers parts of both Sonoma and Napa Valley that is perfectly suited for Pinot Noir and Chardonnay grape growing (the two varietals most commonly used for sparkling wines). The other half are located in other parts of Napa, Sonoma and the Anderson Valleys.\u003c/p>\n\u003cp>As you'll see, some of these wineries are large and well-known, while others may not be as familiar to you. While creating this list I tried to include a variety of vintners, from multi-nationally owned estates to smaller family-owned wineries. When the information was available, I've included Wine Spectator and Wine Enthusiast ratings, as well as any major prizes won. For comparison's sake, you'll also find the least expensive bottle from each vintner listed. These are officially priced between $20 - $30, but I've seen many in stores for around $15. Obviously more expensive varieties are also available if your budget allows.\u003c/p>\n\u003cp>So keep it festive and local this New Year's Eve, but most of all, stay safe.\u003c/p>\n\u003cp>Note: I'm avoiding using the term \"champagne\" as it's only allowed for French wines made in the Champagne region. All the wines below are produced in the same way that champagne is created -- by inducing the in-bottle secondary fermentation of the wine to effect carbonation.\u003c/p>\n\u003cp>\u003cstrong>Sonoma\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gloriaferrer.com/\">Gloria Ferrer\u003c/a>\u003cbr>\nGloria Ferrer is a standard-bearer for California sparkling wines. According to Wine Spectator, “Gloria Ferrer reliably produces some of California's best sparkling wines.” I had some on Christmas day and can attest to its festiveness. The Sonoma Brut, which is dominated by Pinot Noir, has a 90 2009 Wine Spectator ranking and is priced around $20.\u003c/p>\n\u003cp>\u003ca href=\"http://www.domainecarneros.com/\">Domaine Carneros\u003c/a>\u003cbr>\nEstablished in 1987 by Champagne Tattinger, Domaine Carneros is an organic certified winery. They focus on making three traditional styles of sparkling wine: Brut, Brut Rosé and Blanc de Blancs. With consistent rankings in the 90s from both Wine Spectator and Wine Enthusiast, Domaine Carneros provides reliably excellent sparkling wines. Their 2006 Brut Cuvée Sparkling Wine made from Pinot Noir and Chardonnay gets a 91 Wine Spectator ranking and costs $26 a bottle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ironhorsevineyards.com/\">Iron Horse\u003c/a>\u003cbr>\nA small family-owned winery, Iron Horse has been producing sparkling wines for over 30 years. Wine & Spirits Magazine named them Sparkling Winery of the Year nine times and their wines have been served in the White House since Reagan first had it served to Gorbachev. Their Classic Brut, which is 3/4 Pinot Noir and 1/4 Chardonnay, sells for a little over $30 a bottle with typical Wine Spectator and Wine Enthusiast ratings in the 90s.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jwine.com/\">J Vineyards & Winery\u003c/a>\u003cbr>\nI like this winery for a few different reasons. The first (and biased) reason is that it is owned and run by a woman (Judy Jordan), which seems like a rarity in the wine industry. They are also dedicated to sustainable farming practices. And, because taste does matter, it's good to note their Brut Rose was the Sparkling Sweepstakes Winner at the San Francisco Chronicle Wine Competition earlier this year. Their J Cuvée 20 Brut NV sells for $20 a bottle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.schugwinery.com/schugwinery/index.jsp\">Schug Carneros Estate\u003c/a>\u003cbr>\nFounded in 1980, Schug is a family-owned winery. They are dedicated to sustainable winemaking practices, finding the most environmentally friendly and efficient way of growing the grapes, and creating habitats for various bird species (which I really love). Their Rouge de Noirs Sparkling Pinot is $30 a bottle.\u003c/p>\n\u003cp>\u003cstrong>Napa\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chandon.com/\">Domaine Chandon\u003c/a>\u003cbr>\nIf you're looking for something distinctly French, Domaine Chandon is a great local choice. Founded in 1973 by Moët -– the champagne winery -– it was the first French-owned sparkling wine venture in the United States. Consistently ranked in the 90s by both Wine Enthusiast and Wine Spectator, Domaine Chandon provides a classic sparkling wine choice. The Brut Classic, which has a 90 point Wine Enthusiast 2009 ranking, is priced at about $20.\u003c/p>\n\u003cp>\u003ca href=\"http://mummnapa.com/\">Mumm Napa\u003c/a>\u003cbr>\nLocated in Rutherford along the Silverado Trail in the Napa Valley, and started by the French G.H. Mumm company (one of the largest champagne producers in the world), Mumm Napa is one of the largest local sparkling wine producers. Their Brut Prestige, priced at about $20, ranks 89 for Wine Spectator and 90 for Wine Enthusiast.\u003c/p>\n\u003cp>\u003ca href=\"http://www.schramsberg.com/\">Schramsberg Vineyards\u003c/a>\u003cbr>\nLocated in Calistoga, Schrambsberg Vineyards is the oldest sparkling wine vineyard in California and is also a certified Napa Green winery. Consistently ranking well for both Wine Spectator and Wine Enthusiast, Schrambsberg is a great local choice. A bottle of Mirabelle multi-vintage brut costs a bit over $20.\u003c/p>\n\u003cp>\u003cstrong>Anderson Valley\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.scharffenbergercellars.com\">Scharffenberger Cellars\u003c/a>\u003cbr>\nScharffenberger Cellars is one of the largest sparkling wine producer in the Anderson Valley. With a history that includes being previously owned by John Scharffenberger of Scharffenberger chocolate fame. Scharffenberger Non Vintage Brut received a gold medal from the San Francisco Chronicle Wine Competition earlier this year. Their Brut is 2/3 Pinot Noir and 1/3 Chardonnay grapes and sells for just under $20 a bottle.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.roedererestate.com/\">Roederer Estate\u003c/a>\u003cbr>\nSet in the Anderson Valley, Roederer Estates is the California branch of the French company Champagne Louis Roederer, which has been making champagne for over 200 years. In 2009, Wine Spectator Magazine gave their Brut NV a Recommended – Top Wine ranking. It sells for about $20 a bottle.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-20510\" title=\"Bay Area Bites 2010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/bayareabites-top-posts200x200.jpg\" alt=\"Bay Area Bites 2010\" width=\"200\" height=\"200\">Comfort food, gluten-free recipes and vampire prevention appeared to be peak areas of interest for BAB readers in 2010.\u003c/p>\n\u003cp>Here are the top thirteen stories and recipes most visited on \u003cstrong>Bay Area Bites\u003c/strong> during the year:\u003c/p>\n\u003cp>\u003cstrong>#1\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/28/creamy-chicken-and-rice-casserole/\">Creamy Chicken and Rice Casserole\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>\"The casserole is undergoing a resurgence in popularity. After years of being maligned as a tasteless and gloppy suburban dish made with Campbell's cream of mushroom soup, it is finally coming into its own. Blame it on the economy and the rising cost of food, but high-end cuts of meat seared faultlessly and served with the perfect wine are passé in this environment: extravagant and unseemly amidst layoffs and foreclosures. Comfort foods are the new at-home gourmet chic, and there's nothing more heartening and reassuring than a chicken casserole.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#2\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition/\">Giving Up Sunday Gravy: A Lost Food Tradition\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Have you ever given up a long-held family food tradition? I have. Years ago I gave up Italian Sunday Gravy, which is basically manna for Italian Americans. Although I stand by my decision, I often regret it as well.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#3\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/13/hachiya-persimmons/\">Hachiya Persimmons\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Hachiyas are the misunderstood fruit of winter: although they are sweet and wonderful when baked into cakes and puddings, many people are afraid to eat them because they are truly awful when immature. A firm Hachiya is extraordinarily astringent and inedible. I admit that taking a bite out of one is sort of like eating an unripe bitter walnut while suddenly having all the moisture sucked out of your cheeks and tongue. But there's a very simple way to avoid this: don't eat Hachiyas until they're ripe.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#4\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">Gluten-Free Thanksgiving Recipes\u003c/a> by Stephanie Stiavetti\u003c/p>\n\u003cblockquote>\u003cp>Slowly, as I learned to bake using a completely new set of rules, I discovered that gluten-free baked goods can rival their wheaty counterparts. I learned how to make a gluten-free version of Thanksgiving stuffing, a fantastic butternut squash pie, and everything else that a normal person would sit down to enjoy with their loved ones. Sure, at first my family balked at my \"weird\" cornbread, but once they came around, they discovered that what I was making tasted good. Actually, I'd venture to say that my from-scratch versions tasted better than a lot of the prefab, processed stuff that my family normally layed out on the table during the holidays.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#5\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/24/caramel-cake-the-recipe/\">Caramel Cake, The Recipe.\u003c/a> by Shuna Fish Lydon\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Shuna's famous CARAMEL CAKE with Caramelized Butter Frosting\u003c/p>\n\u003cp>\u003cstrong>#6\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/05/meyer-lemon-ricotta-pancakes/\">Meyer Lemon Ricotta Pancakes\u003c/a> by Kim Laidlaw\u003c/p>\n\u003cblockquote>\u003cp>On Sunday mornings, especially when the weather is rainy and cold and grey, I love to make a decadent breakfast, like brown butter waffles, a full English, or, one of my all-time favorites: delicate, soufflé-like ricotta pancakes. The first time I ate them was at the much beloved neighborhood restaurant, Rockridge Café, located on College Avenue in Oakland. I was hooked immediately.\u003c/p>\n\u003cp>So, with a bowlful of Meyer lemons, I decided to make some extra-lemony fluffy ricotta pancakes. You can make these for breakfast but they're also perfect for dessert.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#7\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/01/froyo-how-to-make-homemade-frozen-yogurt/\">Froyo: How to Make Homemade Frozen Yogurt\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Frozen yogurt is going through a bit of a makeover. Soft serve that tastes like ice cream is out while creamy swirls that burst with the flavor of real yogurt are in. Shops serving cups of froyo that burst with yogurt's innate natural tartness are opening everywhere. Forget my favorite college flavor of orange, which tasted more like creamy ice cream that had been melded with baby aspirin. Today's frozen yogurt highlights sweet fruit flavors and is enticingly tangy.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#8\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/22/vampire-pantry-preventatives/\">Vampire Pantry Preventatives\u003c/a> by Stephanie Lucianovic\u003c/p>\n\u003cblockquote>\u003cp>If you want to keep vampires at bay, you should stock your kitchen with the following vampire-fighting ingredients...\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#9\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/02/06/dacquoise-meringue-a-detailed-instruction/\">Dacquoise & Meringue. A Detailed Instruction\u003c/a> by Shuna Fish Lydon\u003c/p>\n\u003cblockquote>\u003cp>Traditionally, dacquoise is defined as nut meringue. These edible architectural details can usually be found demurely hiding in between layers of buttercream as they start out crunchy but softly melt into a layer of sweet nutty unctuousness.\u003c/p>\n\u003cp>Easy on paper, the meringue (French, Swiss or Italian) is a component which can frustrate even the most seasoned baker. When recipes rely on egg whites or meringue as their main leavener, the workings and instructions of the recipe are very important. Few cookbooks can afford to take the time to explain thoroughly what I am about to here.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#10\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/04/wheat-berries/\">Wheat Berries\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>If you've never heard of wheat berries, you're not alone. When I mentioned to a few people that I wanted to write about them, I received some quizzical looks. So, for anyone not familiar with this whole grain, let me end the suspense: wheat berries are simply individual kernels of wheat. They are what King Arthur and other grain companies mill to produce baking flours, from whole wheat to cake and all-purpose. And, just as there are many different types of wheat, there are just as many types of wheat berries, with their color ranging from light tan to a reddish brown. But the most important thing about wheat berries, at least as far as this post is concerned, is that they are scrumptious.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#11\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/01/29/pulled-pork-sandwiches/\">Pulled Pork Sandwiches\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Tangy barbecue sauce dripping over slow-cooked pork on a bun. Yum. I freely admit that I am a fan of all things pork. I love pork chops, bacon, and roast loin, not to mention all those sausages. But there's something astonishing about taking one of the least expensive cuts of pork you can buy and turning it into one of the tenderest and juiciest sandwiches you can eat. Ah -- the miracle of pork.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#12\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\">Recipe: Apricot Jam\u003c/a> by Stephanie Rosenbaum\u003c/p>\n\u003cblockquote>\u003cp>Apricots, while more accessible, still have a certain forgotten-fruit quality to them. Just as quince gets described as apple's tough, weird older sister, so apricots are often just a placeholder for peach-lovers, something sweet and orange with a pit that will do until the real goodies come along.\u003c/p>\n\u003cp>But apricots are good for cooking in a way that peaches aren't, their flavor intensifying into an ineffable tangy sweetness that leans just right against a crumbly, buttery short crust or a piece of whole-grain toast, especially one spread with mild fresh chevre.\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>#13\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/23/rich-as-rockefeller/\">Rich as Rockefeller\u003c/a> by Michael Procopio\u003c/p>\n\u003cblockquote>\u003cp>Today, I wanted something rich. Something that would make me feel like that big shot I will more than likely never become.\u003c/p>\n\u003cp>So I up and made myself a dish named for America's first billionaire-- Oysters Rockefeller.\u003c/p>\u003c/blockquote>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-20510\" title=\"Bay Area Bites 2010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/bayareabites-top-posts200x200.jpg\" alt=\"Bay Area Bites 2010\" width=\"200\" height=\"200\">Comfort food, gluten-free recipes and vampire prevention appeared to be peak areas of interest for BAB readers in 2010.\u003c/p>\n\u003cp>Here are the top thirteen stories and recipes most visited on \u003cstrong>Bay Area Bites\u003c/strong> during the year:\u003c/p>\n\u003cp>\u003cstrong>#1\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/28/creamy-chicken-and-rice-casserole/\">Creamy Chicken and Rice Casserole\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>\"The casserole is undergoing a resurgence in popularity. After years of being maligned as a tasteless and gloppy suburban dish made with Campbell's cream of mushroom soup, it is finally coming into its own. Blame it on the economy and the rising cost of food, but high-end cuts of meat seared faultlessly and served with the perfect wine are passé in this environment: extravagant and unseemly amidst layoffs and foreclosures. Comfort foods are the new at-home gourmet chic, and there's nothing more heartening and reassuring than a chicken casserole.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#2\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition/\">Giving Up Sunday Gravy: A Lost Food Tradition\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Have you ever given up a long-held family food tradition? I have. Years ago I gave up Italian Sunday Gravy, which is basically manna for Italian Americans. Although I stand by my decision, I often regret it as well.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#3\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/13/hachiya-persimmons/\">Hachiya Persimmons\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Hachiyas are the misunderstood fruit of winter: although they are sweet and wonderful when baked into cakes and puddings, many people are afraid to eat them because they are truly awful when immature. A firm Hachiya is extraordinarily astringent and inedible. I admit that taking a bite out of one is sort of like eating an unripe bitter walnut while suddenly having all the moisture sucked out of your cheeks and tongue. But there's a very simple way to avoid this: don't eat Hachiyas until they're ripe.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#4\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">Gluten-Free Thanksgiving Recipes\u003c/a> by Stephanie Stiavetti\u003c/p>\n\u003cblockquote>\u003cp>Slowly, as I learned to bake using a completely new set of rules, I discovered that gluten-free baked goods can rival their wheaty counterparts. I learned how to make a gluten-free version of Thanksgiving stuffing, a fantastic butternut squash pie, and everything else that a normal person would sit down to enjoy with their loved ones. Sure, at first my family balked at my \"weird\" cornbread, but once they came around, they discovered that what I was making tasted good. Actually, I'd venture to say that my from-scratch versions tasted better than a lot of the prefab, processed stuff that my family normally layed out on the table during the holidays.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#5\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/24/caramel-cake-the-recipe/\">Caramel Cake, The Recipe.\u003c/a> by Shuna Fish Lydon\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Shuna's famous CARAMEL CAKE with Caramelized Butter Frosting\u003c/p>\n\u003cp>\u003cstrong>#6\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/05/meyer-lemon-ricotta-pancakes/\">Meyer Lemon Ricotta Pancakes\u003c/a> by Kim Laidlaw\u003c/p>\n\u003cblockquote>\u003cp>On Sunday mornings, especially when the weather is rainy and cold and grey, I love to make a decadent breakfast, like brown butter waffles, a full English, or, one of my all-time favorites: delicate, soufflé-like ricotta pancakes. The first time I ate them was at the much beloved neighborhood restaurant, Rockridge Café, located on College Avenue in Oakland. I was hooked immediately.\u003c/p>\n\u003cp>So, with a bowlful of Meyer lemons, I decided to make some extra-lemony fluffy ricotta pancakes. You can make these for breakfast but they're also perfect for dessert.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#7\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/01/froyo-how-to-make-homemade-frozen-yogurt/\">Froyo: How to Make Homemade Frozen Yogurt\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Frozen yogurt is going through a bit of a makeover. Soft serve that tastes like ice cream is out while creamy swirls that burst with the flavor of real yogurt are in. Shops serving cups of froyo that burst with yogurt's innate natural tartness are opening everywhere. Forget my favorite college flavor of orange, which tasted more like creamy ice cream that had been melded with baby aspirin. Today's frozen yogurt highlights sweet fruit flavors and is enticingly tangy.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#8\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/22/vampire-pantry-preventatives/\">Vampire Pantry Preventatives\u003c/a> by Stephanie Lucianovic\u003c/p>\n\u003cblockquote>\u003cp>If you want to keep vampires at bay, you should stock your kitchen with the following vampire-fighting ingredients...\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#9\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/02/06/dacquoise-meringue-a-detailed-instruction/\">Dacquoise & Meringue. A Detailed Instruction\u003c/a> by Shuna Fish Lydon\u003c/p>\n\u003cblockquote>\u003cp>Traditionally, dacquoise is defined as nut meringue. These edible architectural details can usually be found demurely hiding in between layers of buttercream as they start out crunchy but softly melt into a layer of sweet nutty unctuousness.\u003c/p>\n\u003cp>Easy on paper, the meringue (French, Swiss or Italian) is a component which can frustrate even the most seasoned baker. When recipes rely on egg whites or meringue as their main leavener, the workings and instructions of the recipe are very important. Few cookbooks can afford to take the time to explain thoroughly what I am about to here.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#10\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/04/wheat-berries/\">Wheat Berries\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>If you've never heard of wheat berries, you're not alone. When I mentioned to a few people that I wanted to write about them, I received some quizzical looks. So, for anyone not familiar with this whole grain, let me end the suspense: wheat berries are simply individual kernels of wheat. They are what King Arthur and other grain companies mill to produce baking flours, from whole wheat to cake and all-purpose. And, just as there are many different types of wheat, there are just as many types of wheat berries, with their color ranging from light tan to a reddish brown. But the most important thing about wheat berries, at least as far as this post is concerned, is that they are scrumptious.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#11\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/01/29/pulled-pork-sandwiches/\">Pulled Pork Sandwiches\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Tangy barbecue sauce dripping over slow-cooked pork on a bun. Yum. I freely admit that I am a fan of all things pork. I love pork chops, bacon, and roast loin, not to mention all those sausages. But there's something astonishing about taking one of the least expensive cuts of pork you can buy and turning it into one of the tenderest and juiciest sandwiches you can eat. Ah -- the miracle of pork.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#12\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\">Recipe: Apricot Jam\u003c/a> by Stephanie Rosenbaum\u003c/p>\n\u003cblockquote>\u003cp>Apricots, while more accessible, still have a certain forgotten-fruit quality to them. Just as quince gets described as apple's tough, weird older sister, so apricots are often just a placeholder for peach-lovers, something sweet and orange with a pit that will do until the real goodies come along.\u003c/p>\n\u003cp>But apricots are good for cooking in a way that peaches aren't, their flavor intensifying into an ineffable tangy sweetness that leans just right against a crumbly, buttery short crust or a piece of whole-grain toast, especially one spread with mild fresh chevre.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Ring In the New Year with Gluten-Free Booze!",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/champers.jpg\" alt=\"Champagne \" title=\"Champagne \" width=\"353\" height=\"484\" class=\"alignnone size-full wp-image-20416\">\u003cbr>\nIt's almost New Years Eve, and you know what that means -- a lot of folks will be getting their drink on. If you have a gluten sensitivity, it doesn't mean you need to miss the revelry. A lot of hard alcohol is naturally gluten-free, and for those not into hitting the hard stuff, there are quite a lot of companies making gluten-free beer and cider.\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Liquor Selection\u003c/strong>\u003cbr>\nMost hard alcohols don't contain gluten, so if you prefer to make mixed drinks, you're in luck! Here is a list of alcohols that are generally gluten-free and safe to consume if you have a gluten sensitivity. Note: Product recipes can and do change, and some brands may add caramel coloring to their liquors, which may contain gluten. Be sure to check the label before imbibing! Only you can be responsible for your gluten intake.\u003c/p>\n\u003cul>\n\u003cli>Absinthe\u003c/li>\n\u003cli>Bourbon\u003c/li>\n\u003cli>Brandy\u003c/li>\n\u003cli>Cognac\u003c/li>\n\u003cli>Gin\u003c/li>\n\u003cli>Grand Marnier\u003c/li>\n\u003cli>Grenadine\u003c/li>\n\u003cli>Jägermeister\u003c/li>\n\u003cli>Kahlua\u003c/li>\n\u003cli>Mead\u003c/li>\n\u003cli>Ouzo\u003c/li>\n\u003cli>Rum\u003c/li>\n\u003cli>Sherry\u003c/li>\n\u003cli>Southern Comfort\u003c/li>\n\u003cli>Tequila\u003c/li>\n\u003cli>Triple Sec\u003c/li>\n\u003cli>Vermouth\u003c/li>\n\u003cli>Vodka\u003c/li>\n\u003cli>Whisky\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Gluten-Free Champagne\u003c/strong>\u003cbr>\nThe traditional drink of the evening for New Years Eve is \u003ca href=\"http://www.wasabimon.com/archive/new-years-eve-champagne-cocktail-recipes/\" title=\"New Years Eve Cocktails\">Champagne or sparkling white wine\u003c/a>, but is it gluten-free? Traditionally, sparkling wines are not made with any gluten-y ingredients, so it is usually safe to consume. As with any food or beverage, you should still check with a manufacturer before buying a bottle to double-check that they haven't added any non-standard ingredients to their product.\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Beer\u003c/strong>\u003cbr>\nA great default drink if you're just looking to have a mellow night is beer. Anyone with a gluten sensitivity will tell you that beer is a sore point -- until recently, gluten-free beer options were few and far between. These days, there are almost too many varieties to count! Here are a few of the best gluten-free beers, at least a few of which you should be able to find in most large natural grocery stores:\u003c/p>\n\u003cul>\n\u003cli>Green's\u003c/li>\n\u003cli>New Grist\u003c/li>\n\u003cli>Redbridge\u003c/li>\n\u003cli>O'Brien\u003c/li>\n\u003cli>Glutaner\u003c/li>\n\u003cli>Bard's\u003c/li>\n\u003cli>Rampano Valley\u003c/li>\n\u003cli>Mission Amber\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Gluten-Free Cider\u003c/strong>\u003cbr>\nCider is a lot of people's drink of choice, since it's sweet and relatively low alcohol. Standard ciders often contain caramel coloring or other gluten-y additives, so it's important to check the label before drinking cider. The following brands are know to contain no gluten products, and have proven safe to drink in the past:\u003c/p>\n\u003cul>\n\u003cli>Ace Cider\u003c/li>\n\u003cli>Blackthorn\u003c/li>\n\u003cli>Blue Mountain\u003c/li>\n\u003cli>Cider Jack\u003c/li>\n\u003cli>Fox Barrel\u003c/li>\n\u003cli>Magner's\u003c/li>\n\u003cli>Newton's Folly\u003c/li>\n\u003cli>Original Sin\u003c/li>\n\u003cli>Spire Mountain\u003c/li>\n\u003cli>Strongbow\u003c/li>\n\u003cli>Woodchuck Granny Smith\u003c/li>\n\u003cli>Wyder's\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where Can You Buy Gluten-Free Beer and Cider?\u003c/strong>\u003cbr>\nHere in the Bay Area, we're lucky enough to be surrounded by shops that provide a huge selection of gluten-free products. Here are a handful of places you'll find a variety of gluten-free alcohol beverages. When you shop, be sure to let the manager know you appreciate the fact that they stock gluten-free products!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.winemineco.com/\">The Wine Mine\u003c/a>\u003cbr>\n5427 Telegraph Ave, Ste D1\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 547-9463\u003c/p>\n\u003cp>\u003ca href=\"http://www.molliestones.com/\">Mollie Stone's Market\u003c/a>\u003cbr>\nMollie Stone's supermarket has eight locations around the bay, and each location carries a good selection of gluten-free beer and cider.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods Market\u003c/a>\u003cbr>\nWith locations all around the Bay Area, there is probably a Whole Foods near you.\u003c/p>\n\u003cp>\u003cstrong>Take Care!\u003c/strong>\u003cbr>\nNo matter what you're drinking, don't forget to take care of yourself by eating a big meal early in the evening and drinking lots of water throughout the night. And if you wake up with the obligatory hangover on New Years Day, there are always \u003ca href=\"http://www.wasabimon.com/archive/post-new-years-eve-hangover-cures/\" title=\"New Years Eve Hangover Cures\">hangover cures to help through\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy New Year!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/champers.jpg\" alt=\"Champagne \" title=\"Champagne \" width=\"353\" height=\"484\" class=\"alignnone size-full wp-image-20416\">\u003cbr>\nIt's almost New Years Eve, and you know what that means -- a lot of folks will be getting their drink on. If you have a gluten sensitivity, it doesn't mean you need to miss the revelry. A lot of hard alcohol is naturally gluten-free, and for those not into hitting the hard stuff, there are quite a lot of companies making gluten-free beer and cider.\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Liquor Selection\u003c/strong>\u003cbr>\nMost hard alcohols don't contain gluten, so if you prefer to make mixed drinks, you're in luck! Here is a list of alcohols that are generally gluten-free and safe to consume if you have a gluten sensitivity. Note: Product recipes can and do change, and some brands may add caramel coloring to their liquors, which may contain gluten. Be sure to check the label before imbibing! Only you can be responsible for your gluten intake.\u003c/p>\n\u003cul>\n\u003cli>Absinthe\u003c/li>\n\u003cli>Bourbon\u003c/li>\n\u003cli>Brandy\u003c/li>\n\u003cli>Cognac\u003c/li>\n\u003cli>Gin\u003c/li>\n\u003cli>Grand Marnier\u003c/li>\n\u003cli>Grenadine\u003c/li>\n\u003cli>Jägermeister\u003c/li>\n\u003cli>Kahlua\u003c/li>\n\u003cli>Mead\u003c/li>\n\u003cli>Ouzo\u003c/li>\n\u003cli>Rum\u003c/li>\n\u003cli>Sherry\u003c/li>\n\u003cli>Southern Comfort\u003c/li>\n\u003cli>Tequila\u003c/li>\n\u003cli>Triple Sec\u003c/li>\n\u003cli>Vermouth\u003c/li>\n\u003cli>Vodka\u003c/li>\n\u003cli>Whisky\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Gluten-Free Champagne\u003c/strong>\u003cbr>\nThe traditional drink of the evening for New Years Eve is \u003ca href=\"http://www.wasabimon.com/archive/new-years-eve-champagne-cocktail-recipes/\" title=\"New Years Eve Cocktails\">Champagne or sparkling white wine\u003c/a>, but is it gluten-free? Traditionally, sparkling wines are not made with any gluten-y ingredients, so it is usually safe to consume. As with any food or beverage, you should still check with a manufacturer before buying a bottle to double-check that they haven't added any non-standard ingredients to their product.\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Beer\u003c/strong>\u003cbr>\nA great default drink if you're just looking to have a mellow night is beer. Anyone with a gluten sensitivity will tell you that beer is a sore point -- until recently, gluten-free beer options were few and far between. These days, there are almost too many varieties to count! Here are a few of the best gluten-free beers, at least a few of which you should be able to find in most large natural grocery stores:\u003c/p>\n\u003cul>\n\u003cli>Green's\u003c/li>\n\u003cli>New Grist\u003c/li>\n\u003cli>Redbridge\u003c/li>\n\u003cli>O'Brien\u003c/li>\n\u003cli>Glutaner\u003c/li>\n\u003cli>Bard's\u003c/li>\n\u003cli>Rampano Valley\u003c/li>\n\u003cli>Mission Amber\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Gluten-Free Cider\u003c/strong>\u003cbr>\nCider is a lot of people's drink of choice, since it's sweet and relatively low alcohol. Standard ciders often contain caramel coloring or other gluten-y additives, so it's important to check the label before drinking cider. The following brands are know to contain no gluten products, and have proven safe to drink in the past:\u003c/p>\n\u003cul>\n\u003cli>Ace Cider\u003c/li>\n\u003cli>Blackthorn\u003c/li>\n\u003cli>Blue Mountain\u003c/li>\n\u003cli>Cider Jack\u003c/li>\n\u003cli>Fox Barrel\u003c/li>\n\u003cli>Magner's\u003c/li>\n\u003cli>Newton's Folly\u003c/li>\n\u003cli>Original Sin\u003c/li>\n\u003cli>Spire Mountain\u003c/li>\n\u003cli>Strongbow\u003c/li>\n\u003cli>Woodchuck Granny Smith\u003c/li>\n\u003cli>Wyder's\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where Can You Buy Gluten-Free Beer and Cider?\u003c/strong>\u003cbr>\nHere in the Bay Area, we're lucky enough to be surrounded by shops that provide a huge selection of gluten-free products. Here are a handful of places you'll find a variety of gluten-free alcohol beverages. When you shop, be sure to let the manager know you appreciate the fact that they stock gluten-free products!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.winemineco.com/\">The Wine Mine\u003c/a>\u003cbr>\n5427 Telegraph Ave, Ste D1\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 547-9463\u003c/p>\n\u003cp>\u003ca href=\"http://www.molliestones.com/\">Mollie Stone's Market\u003c/a>\u003cbr>\nMollie Stone's supermarket has eight locations around the bay, and each location carries a good selection of gluten-free beer and cider.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods Market\u003c/a>\u003cbr>\nWith locations all around the Bay Area, there is probably a Whole Foods near you.\u003c/p>\n\u003cp>\u003cstrong>Take Care!\u003c/strong>\u003cbr>\nNo matter what you're drinking, don't forget to take care of yourself by eating a big meal early in the evening and drinking lots of water throughout the night. And if you wake up with the obligatory hangover on New Years Day, there are always \u003ca href=\"http://www.wasabimon.com/archive/post-new-years-eve-hangover-cures/\" title=\"New Years Eve Hangover Cures\">hangover cures to help through\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy New Year!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Year's Buckeyes",
"title": "New Year's Buckeyes",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_51051.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_51051.jpg\" alt=\"Buckeyes\" title=\"Buckeyes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20394\">\u003c/a>\u003cbr>\nThere are many foods that are said to be lucky. Of course during this week right before New Year's Day, folks begin preparing for simple meals of pork, fish or black-eyed peas to bring about a little luck and start 2011 off right. Well I have this friend who insists that really any food is lucky so long as you think it so. She's convinced it's all just a nice longstanding tradition and that we should all create our own in the case we're not big fans of the hearty two-toned legume. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_5091.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_5091.jpg\" alt=\"Making Buckeyes\" title=\"Making Buckeyes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20395\">\u003c/a>\u003c/p>\n\u003cp>So this year I'm deeming Buckeyes lucky. And why not, really? They're basically the best most adult Reese's you've ever tasted except without the cloyingly sweet aftertaste. They're cloaked in rich dark chocolate and are a cinch to throw together as there's no baking involved. We made these on Christmas Eve at my house and they were an instant hit: they're an old Southern recipe and many people remember them fondly from their childhood. Others just can't stay away from a good old-fashioned peanut butter ball. So for this week leading up to New Year's Day, I encourage you to deem a food that you love lucky, whip it up, and enjoy it wholeheartedly. Whether you're a traditionalist or a maverick peanut butter lover, go to town. Life is short. Eat Buckeyes. \u003c/p>\n\u003cp>\u003cstrong>Buckeyes\u003c/strong>\u003cbr>\nAdapted from: \u003ca href=\"http://smittenkitchen.com/2010/10/buckeyes/\">Smitten Kitchen\u003c/a>\u003c/p>\n\u003cp>Yield: 35-40 tablespoon-sized candies\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Deb's recipe is from \u003ca href=\"http://www.amazon.com/Baked-Explorations-American-Desserts-Reinvented/dp/1584798505\">Baked Explorations\u003c/a>, one of my favorite cookbooks of the year. And I love this version of Buckeyes because it cuts way down on the sugar you'll typically see and adds graham cracker crumbs which give them a nice texture. I've gone even further with my adaptation using chunky peanut butter and cutting back on the sugar even further. To make your own graham cracker crumbs, just throw your whole grahams into the food processor and pulse until fine. \u003c/p>\n\u003cp>\u003cem>Ingredients: \u003c/em>\u003cbr>\n1/4 cup (2 ounces) cream cheese, softened\u003cbr>\n1 1/2 cups chunky peanut butter\u003cbr>\n1 cup graham cracker crumbs (from about 12 graham crackers)\u003cbr>\n2 3/4 cups confectioners’ (powdered) sugar\u003cbr>\n10 tablespoons (1 1/4 sticks or 5 ounces) unsalted butter, melted and cooled\u003cbr>\n10 ounces dark chocolate (I use 70%), chopped coarsely\u003c/p>\n\u003cp>\u003cem>Method: \u003c/em>\u003cbr>\n1. In the bowl of an electric mixer, beat the peanut butter and cream cheese until just combined. Add the graham cracker crumbs and beat again until just mixed together. Next add the butter and sugar and start mixing slowly so the butter doesn't slosh around. Mix for ten seconds, stop the mixer and scrape down the bowl, then mix again until the mixture is sturdy and looks like a dry cookie dough. Set aside. \u003c/p>\n\u003cp>2. Make the dark chocolate coating: Use either a double boiler or a heat-safe bowl nestled atop a pot of boiling water to melt you chocolate. Stir the chocolate continuously so it doesn't burn and so that it remains smooth. Once melted completely, let it cool enough so that you can dunk your finger in it (around 100 degrees) -- this is the optimal temperature for coating candies. \u003c/p>\n\u003cp>3. Assemble the buckeyes: Line a sheet pan with parchment paper. Using a tablespoon, scoop out a small ball and use your hands to form it into a perfect ball. I used a kitchen scale and measured each ball out to be 1 oz. This way they were all consistent. Place the balls on the prepared sheet with just a little room apart from one another. \u003c/p>\n\u003cp>4. Using a toothpick or a skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coated. You'll inevitably have a few that fall off completely in the chocolate. Practice with a few and you'll get it down. Dip quickly and at an angle. You have a little hole at the top from your skewer which you can quickly push back into place with your fingers. \u003c/p>\n\u003cp>5. Chill the buckeyes until they are set, about 30-40 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Store in an airtight container in the fridge for 5-7 days. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Megan Gordon's New Year's tradition: choose your lucky food! This year it's Buckeyes, the favorite Southern candy made with simple ingredients like peanut butter and chocolate. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_51051.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_51051.jpg\" alt=\"Buckeyes\" title=\"Buckeyes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20394\">\u003c/a>\u003cbr>\nThere are many foods that are said to be lucky. Of course during this week right before New Year's Day, folks begin preparing for simple meals of pork, fish or black-eyed peas to bring about a little luck and start 2011 off right. Well I have this friend who insists that really any food is lucky so long as you think it so. She's convinced it's all just a nice longstanding tradition and that we should all create our own in the case we're not big fans of the hearty two-toned legume. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_5091.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_5091.jpg\" alt=\"Making Buckeyes\" title=\"Making Buckeyes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20395\">\u003c/a>\u003c/p>\n\u003cp>So this year I'm deeming Buckeyes lucky. And why not, really? They're basically the best most adult Reese's you've ever tasted except without the cloyingly sweet aftertaste. They're cloaked in rich dark chocolate and are a cinch to throw together as there's no baking involved. We made these on Christmas Eve at my house and they were an instant hit: they're an old Southern recipe and many people remember them fondly from their childhood. Others just can't stay away from a good old-fashioned peanut butter ball. So for this week leading up to New Year's Day, I encourage you to deem a food that you love lucky, whip it up, and enjoy it wholeheartedly. Whether you're a traditionalist or a maverick peanut butter lover, go to town. Life is short. Eat Buckeyes. \u003c/p>\n\u003cp>\u003cstrong>Buckeyes\u003c/strong>\u003cbr>\nAdapted from: \u003ca href=\"http://smittenkitchen.com/2010/10/buckeyes/\">Smitten Kitchen\u003c/a>\u003c/p>\n\u003cp>Yield: 35-40 tablespoon-sized candies\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Deb's recipe is from \u003ca href=\"http://www.amazon.com/Baked-Explorations-American-Desserts-Reinvented/dp/1584798505\">Baked Explorations\u003c/a>, one of my favorite cookbooks of the year. And I love this version of Buckeyes because it cuts way down on the sugar you'll typically see and adds graham cracker crumbs which give them a nice texture. I've gone even further with my adaptation using chunky peanut butter and cutting back on the sugar even further. To make your own graham cracker crumbs, just throw your whole grahams into the food processor and pulse until fine. \u003c/p>\n\u003cp>\u003cem>Ingredients: \u003c/em>\u003cbr>\n1/4 cup (2 ounces) cream cheese, softened\u003cbr>\n1 1/2 cups chunky peanut butter\u003cbr>\n1 cup graham cracker crumbs (from about 12 graham crackers)\u003cbr>\n2 3/4 cups confectioners’ (powdered) sugar\u003cbr>\n10 tablespoons (1 1/4 sticks or 5 ounces) unsalted butter, melted and cooled\u003cbr>\n10 ounces dark chocolate (I use 70%), chopped coarsely\u003c/p>\n\u003cp>\u003cem>Method: \u003c/em>\u003cbr>\n1. In the bowl of an electric mixer, beat the peanut butter and cream cheese until just combined. Add the graham cracker crumbs and beat again until just mixed together. Next add the butter and sugar and start mixing slowly so the butter doesn't slosh around. Mix for ten seconds, stop the mixer and scrape down the bowl, then mix again until the mixture is sturdy and looks like a dry cookie dough. Set aside. \u003c/p>\n\u003cp>2. Make the dark chocolate coating: Use either a double boiler or a heat-safe bowl nestled atop a pot of boiling water to melt you chocolate. Stir the chocolate continuously so it doesn't burn and so that it remains smooth. Once melted completely, let it cool enough so that you can dunk your finger in it (around 100 degrees) -- this is the optimal temperature for coating candies. \u003c/p>\n\u003cp>3. Assemble the buckeyes: Line a sheet pan with parchment paper. Using a tablespoon, scoop out a small ball and use your hands to form it into a perfect ball. I used a kitchen scale and measured each ball out to be 1 oz. This way they were all consistent. Place the balls on the prepared sheet with just a little room apart from one another. \u003c/p>\n\u003cp>4. Using a toothpick or a skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coated. You'll inevitably have a few that fall off completely in the chocolate. Practice with a few and you'll get it down. Dip quickly and at an angle. You have a little hole at the top from your skewer which you can quickly push back into place with your fingers. \u003c/p>\n\u003cp>5. Chill the buckeyes until they are set, about 30-40 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Store in an airtight container in the fridge for 5-7 days. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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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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"masters-of-scale": {
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},
"mindshift": {
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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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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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