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"bio": "Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.",
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"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-11883\" title=\"matzoh Passover rolls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/matzoh-rolls500.jpg\" alt=\"matzoh Passover rolls\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>Happy almost-Passover! Today I am eyeing my tiny living room (soon to be dining room), counting the chairs and wineglasses, wondering who I can call to borrow another folding table and hoping there'll be enough cloth napkins and bowls to go around, since, after all, the eggs in salt water must be followed immediately by the matzoh ball soup.\u003cbr>\n[aside postID=\"bayareabites_41308,bayareabites_80324\"]\u003cbr>\nThis is the pre-Seder countdown familiar to anyone cobbling together an urban Passover dinner. Just as at Thanksgiving, a successful Seder menu must teeter along the line between Grandma's Traditions and The Way We Eat Now.\u003c/p>\n\u003cp>For example, what would happen if I went all Manhattan-chic and served tiny, peel-your-own speckled quail eggs with smoked paprika and sea salt for dipping instead of those typically rubbery hard-boiled eggs in salt water? Can the roast chicken be rubbed with Moroccan chermoula paste, made with cilantro, cumin, garlic, and my own preserved Meyer lemons? Do I want to risk all the magenta splatters (and dyed fingers) that come along with the now-traditional pomegranate beet salad with blood oranges and olive oil? Will my garden plot give up enough \u003ci>karpas\u003c/i> (spring greens) for everyone?\u003c/p>\n\u003cp>Should this be the year I finally get around to making my own gefilte fish like my mother and grandmother did, or would the frozen Ungar's logs from Mollie Stone's be just as good? Will my grandmother's savory matzoh kugel, really an onion-celery-mushroom stuffing at heart, made with sheets of matzoh instead of bread, be out of place among these spiced and oiled updates? And the final question: flourless chocolate or Passover angel-food cake? Jelly rings or Barton's almond kisses? Can I hold fast to my loathing of coconut, or must there be macaroons?\u003c/p>\n\u003cp>As you can tell, I look forward every year to Passover, the eight-day celebration of the Jews' exodus from Egypt, and the accompanying dinner ritual known as the Seder, which begins the holiday this Monday at sundown. Like the crew that started the now-traditional \u003ca href=\"http://www.nytimes.com/2010/03/28/us/politics/28seder.html?hp\">Obama Seder\u003c/a>, I see no reason to let a lack of chairs or matching wineglasses deter me from welcoming all who are hungry to come and eat. 13 people in a studio apartment? Bring up your piano bench and that extra card table, and we're in business! I've gone to Marxist Seders, lesbian-feminist Seders, a grandly traditional one overlooking Central Park West and one in Berkeley where the kugel, brisket and charoseth were all whipped up by the Swedish au pair. (I did, however, decline an invitation to a nude Seder one year. Seders can be many things, but naked is not one of them, at least for me.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sometimes the Seders were vegetarian, with a golden dill-and-garlic broth bathing the matzoh balls and a \"paschal yam\" (instead of lamb) on the Seder plate. I tried making sponge cake one year; as it cooled upside down to keep it light, chunks of cake started breaking loose and hitting the counter in clods. My old friend Jen called to tell me she was having doubts about her kugel; I told her I was sitting shiva (the traditional Jewish rite of mourning) for my spongecake.\u003c/p>\n\u003cp>Much of the food comes with built-in nostalgia, since many dishes are eaten at this time of year and no other. The sinus-clearing blast of horseradish, in particular, is hard-wired to Passover in my brain, no matter how many hip chefs add it to their braised-beef \u003ci>jus\u003c/i> or mashed potatoes. Charoseth, a finely chopped mix of apples, walnuts, cinnamon, and sweet kosher wine (and it must be made with that nasty Concord-grape Manischevitz, or it doesn't taste right, right meaning like my grandmother's) is delicious and could be made at any time, but still remains confined to the Seder, where it symbolizes the mortar used by the Hebrew slaves as they built the pyramids, brick by brick.\u003c/p>\n\u003cp>Every year, I can look around the table and see friends who have been coming for years. The apartments change, the hair may get a little grayer, but each spring, we come back together to celebrate the achievement of freedom, to toast both its fragility and its tenacity, to learn once again that with it comes both responsibility and joy.\u003c/p>\n\u003cp>And breakfast. In newspapers and magazines, most Passover recipe features tend to focus almost exclusively on the Big Event, forgetting that there are eight days of breakfasts and lunches to get through after the soup and brisket. Since grains, flours, and leavening are the big no-no's during the holiday, baking Jews like myself must get creative once the charm of matzoh wears off around day three.\u003c/p>\n\u003cp>Now, a large and lucky group of you love Passover for the matzoh brei alone. However, the allure of a frittata fried up with crumbled bits of matzoh remains a mystery to me, hence my reliance on matzoh rolls and matzoh pancakes for my morning-starch needs. Now, there's no denying that everything baked during Passover ends up tasting like eggs and matzoh meal, and these rolls are no exception, but served hot and well-slathered with jam or apple butter, they do the trick.\u003c/p>\n\u003cp>\u003cstrong>Passover Rolls\u003c/strong>\u003cbr>\nBeing very dependent on my morning toast-and-coffee routine, I had to find something else worth getting up for during these eight bread-free days. These take about as much effort as whipping up a batch of muffins, and they're quite tasty. The technique is similar to making the dough for cream puffs.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 cup water\u003cbr>\n1/2 cup vegetable oil or melted butter\u003cbr>\n1/2 tsp salt\u003cbr>\n1 tbsp sugar\u003cbr>\n1 1/3 cups matzoh meal\u003cbr>\n4 eggs\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Preheat oven to 400 degrees. Lightly grease a baking sheet or line with baking parchment.\u003c/p>\n\u003cp>2. Bring water, oil, salt and sugar to a boil in a medium-sized pot. Add matzoh meal and stir over medium heat until dough forms a ball and comes away from the sides of the pot. Remove from heat and let cool for a few minutes.\u003c/p>\n\u003cp>3. Beat eggs into matzoh mixture one at a time, making sure each one is well-absorbed before adding the next.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Drop by egg-sized lumps onto prepared baking sheet. Bake for 15 minutes, then turn down heat to 350F and bake for another 5-10 minutes, until well-puffed and browned. Serve warm with butter and jam.\u003c/p>\n\n",
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"excerpt": "Most Passover recipe features tend to focus almost exclusively on the Big Event of the Seder dinner, forgetting that there are eight days of breakfasts and lunches to get through after the soup and brisket. Since grains, flours, and leavening are the big no-no's during the holiday, baking Jews like myself must get creative once the charm of the matzoh wears off around day 3. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-11883\" title=\"matzoh Passover rolls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/matzoh-rolls500.jpg\" alt=\"matzoh Passover rolls\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>Happy almost-Passover! Today I am eyeing my tiny living room (soon to be dining room), counting the chairs and wineglasses, wondering who I can call to borrow another folding table and hoping there'll be enough cloth napkins and bowls to go around, since, after all, the eggs in salt water must be followed immediately by the matzoh ball soup.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis is the pre-Seder countdown familiar to anyone cobbling together an urban Passover dinner. Just as at Thanksgiving, a successful Seder menu must teeter along the line between Grandma's Traditions and The Way We Eat Now.\u003c/p>\n\u003cp>For example, what would happen if I went all Manhattan-chic and served tiny, peel-your-own speckled quail eggs with smoked paprika and sea salt for dipping instead of those typically rubbery hard-boiled eggs in salt water? Can the roast chicken be rubbed with Moroccan chermoula paste, made with cilantro, cumin, garlic, and my own preserved Meyer lemons? Do I want to risk all the magenta splatters (and dyed fingers) that come along with the now-traditional pomegranate beet salad with blood oranges and olive oil? Will my garden plot give up enough \u003ci>karpas\u003c/i> (spring greens) for everyone?\u003c/p>\n\u003cp>Should this be the year I finally get around to making my own gefilte fish like my mother and grandmother did, or would the frozen Ungar's logs from Mollie Stone's be just as good? Will my grandmother's savory matzoh kugel, really an onion-celery-mushroom stuffing at heart, made with sheets of matzoh instead of bread, be out of place among these spiced and oiled updates? And the final question: flourless chocolate or Passover angel-food cake? Jelly rings or Barton's almond kisses? Can I hold fast to my loathing of coconut, or must there be macaroons?\u003c/p>\n\u003cp>As you can tell, I look forward every year to Passover, the eight-day celebration of the Jews' exodus from Egypt, and the accompanying dinner ritual known as the Seder, which begins the holiday this Monday at sundown. Like the crew that started the now-traditional \u003ca href=\"http://www.nytimes.com/2010/03/28/us/politics/28seder.html?hp\">Obama Seder\u003c/a>, I see no reason to let a lack of chairs or matching wineglasses deter me from welcoming all who are hungry to come and eat. 13 people in a studio apartment? Bring up your piano bench and that extra card table, and we're in business! I've gone to Marxist Seders, lesbian-feminist Seders, a grandly traditional one overlooking Central Park West and one in Berkeley where the kugel, brisket and charoseth were all whipped up by the Swedish au pair. (I did, however, decline an invitation to a nude Seder one year. Seders can be many things, but naked is not one of them, at least for me.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sometimes the Seders were vegetarian, with a golden dill-and-garlic broth bathing the matzoh balls and a \"paschal yam\" (instead of lamb) on the Seder plate. I tried making sponge cake one year; as it cooled upside down to keep it light, chunks of cake started breaking loose and hitting the counter in clods. My old friend Jen called to tell me she was having doubts about her kugel; I told her I was sitting shiva (the traditional Jewish rite of mourning) for my spongecake.\u003c/p>\n\u003cp>Much of the food comes with built-in nostalgia, since many dishes are eaten at this time of year and no other. The sinus-clearing blast of horseradish, in particular, is hard-wired to Passover in my brain, no matter how many hip chefs add it to their braised-beef \u003ci>jus\u003c/i> or mashed potatoes. Charoseth, a finely chopped mix of apples, walnuts, cinnamon, and sweet kosher wine (and it must be made with that nasty Concord-grape Manischevitz, or it doesn't taste right, right meaning like my grandmother's) is delicious and could be made at any time, but still remains confined to the Seder, where it symbolizes the mortar used by the Hebrew slaves as they built the pyramids, brick by brick.\u003c/p>\n\u003cp>Every year, I can look around the table and see friends who have been coming for years. The apartments change, the hair may get a little grayer, but each spring, we come back together to celebrate the achievement of freedom, to toast both its fragility and its tenacity, to learn once again that with it comes both responsibility and joy.\u003c/p>\n\u003cp>And breakfast. In newspapers and magazines, most Passover recipe features tend to focus almost exclusively on the Big Event, forgetting that there are eight days of breakfasts and lunches to get through after the soup and brisket. Since grains, flours, and leavening are the big no-no's during the holiday, baking Jews like myself must get creative once the charm of matzoh wears off around day three.\u003c/p>\n\u003cp>Now, a large and lucky group of you love Passover for the matzoh brei alone. However, the allure of a frittata fried up with crumbled bits of matzoh remains a mystery to me, hence my reliance on matzoh rolls and matzoh pancakes for my morning-starch needs. Now, there's no denying that everything baked during Passover ends up tasting like eggs and matzoh meal, and these rolls are no exception, but served hot and well-slathered with jam or apple butter, they do the trick.\u003c/p>\n\u003cp>\u003cstrong>Passover Rolls\u003c/strong>\u003cbr>\nBeing very dependent on my morning toast-and-coffee routine, I had to find something else worth getting up for during these eight bread-free days. These take about as much effort as whipping up a batch of muffins, and they're quite tasty. The technique is similar to making the dough for cream puffs.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 cup water\u003cbr>\n1/2 cup vegetable oil or melted butter\u003cbr>\n1/2 tsp salt\u003cbr>\n1 tbsp sugar\u003cbr>\n1 1/3 cups matzoh meal\u003cbr>\n4 eggs\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Preheat oven to 400 degrees. Lightly grease a baking sheet or line with baking parchment.\u003c/p>\n\u003cp>2. Bring water, oil, salt and sugar to a boil in a medium-sized pot. Add matzoh meal and stir over medium heat until dough forms a ball and comes away from the sides of the pot. Remove from heat and let cool for a few minutes.\u003c/p>\n\u003cp>3. Beat eggs into matzoh mixture one at a time, making sure each one is well-absorbed before adding the next.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Liquid Irish Luck",
"title": "Liquid Irish Luck",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Irish-Cream-03.17.-002.jpg\" alt=\"Homemade Irish Cream\" title=\"Homemade Irish Cream\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11440\">\u003cbr>\n\u003cem>Homemade Irish Cream\u003c/em>\u003c/p>\n\u003cp>When I first discovered this recipe for \u003ca href=\"http://www.thehungrymouse.com/2009/02/27/homemade-irish-cream/\">Homemade Irish Cream\u003c/a> from \u003ca href=\"http://www.thehungrymouse.com/\">The Hungry Mouse\u003c/a>, I knew I had struck Leprechaun's gold. It was easy (with 8 ingredients, almost all of which I already had in my kitchen), it was straightforward (step 1: blend, step 2: imbibe), and it was flexible (Extra-boozy? Just a hint of boozy? Your choice!).\u003c/p>\n\u003cp>At a loss for what to do with all that creamy, frothy, goodness? \u003c/p>\n\u003cp>•\tStart your morning right with some \u003ca href=\"http://www.gourmet.com/recipes/2000s/2002/03/irish-coffee\">Irish Coffee\u003c/a> -- you'll be singing sunshine, lollipops and rainbows…guaranteed.\u003cbr>\n•\tNot sure how many boys this \u003ca href=\"http://www.recipezaar.com/Baileys-Chocolate-Milkshake-235219\">Milkshake\u003c/a> will bring to the yard, but pretty sure it will satisfy plenty of females. Booze, chocolate, and ice cream? That kills almost every bird there is.\u003cbr>\n•\t\u003ca href=\"http://smittenkitchen.com/2009/01/car-bomb-cupcakes/\">Irish Car Bomb Cupcakes\u003c/a>, as amazing as they sound, and hands down one of the best icings ever concocted.\u003cbr>\n•\tAnd of course, there is no shortage of sexually explicit \u003ca href=\"http://search.chow.com/search?query=irish+cream\">cocktails\u003c/a> out there made with this luxurious elixir.\u003c/p>\n\u003cp>\u003cstrong>Homemade Irish Cream Liqueur\u003c/strong>\u003cbr>\n\u003cem>Recipe from \u003ca href=\"http://www.thehungrymouse.com/2009/02/27/homemade-irish-cream/\">The Hungry Mouse\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough to fill one large (750 ml.) Perrier bottle, and then some.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n200 ml. Jameson's Irish whiskey\u003cbr>\n14 oz. sweetened condensed milk\u003cbr>\n1 cup heavy cream\u003cbr>\n4 eggs\u003cbr>\n2 tablespoons chocolate syrup\u003cbr>\n2 teaspoons instant coffee\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n½ teaspoon almond extract\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tBlend all the ingredients, except the whiskey, first. Then add the whiskey and blend again until thick and frothy.\u003cbr>\n2.\tServe immediately or store in the refrigerator for up to a month. (Shake well before serving).\u003cbr>\n\u003cem>*Contains raw eggs.\u003c/em>\u003c/p>\n\u003cp>******\u003cbr>\nGreen is the Bay Area's favorite color -- to be sure, there is no shortage of revelry on this day o' luck, with multiple block parties, drink specials, and special menus:\u003c/p>\n\u003cp>\u003ca href=\"http://sf.funcheap.com/st-patricks-day-san-francisco-2010-events/\">San Francisco St. Patrick's Day Events\u003c/a> - FuncheapSF\u003cbr>\n\u003ca href=\"http://7x7.com/blogs/buzzed/10-best-irish-pubs-city\">The 10 Best Irish Pubs in the City\u003c/a> - 7x7\u003cbr>\n\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/03/12/FDM31CEC3N.DTL&type=food\">Bay Area Restaurants, St. Patrick's Day Specials\u003c/a> - SFGate\u003cbr>\n\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/john_campbells_irish_bakery_co.php\">John Campbell's Irish Bakery Opens in Pac Heights\u003c/a> - SFoodie\u003c/p>\n\u003cp>Or, if you have an aversion to loud, beer-scented party people, excessive use of mardi gras beads, and/or waiting to pee…celebrate at home. Eat something hearty. Drink something frothy. Bake something buttery:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://latimesblogs.latimes.com/dailydish/2010/03/luck-o-the-irish-to-you-15-recipes-to-celebrate-st-patricks-day.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+latimesdailydish+(Daily+Dish+Blog)\">15 Recipes to Celebrate St. Patrick's Day\u003c/a> - L.A. Times Test Kitchen\u003cbr>\n\u003ca href=\"http://www.seriouseats.com/2010/03/food-and-drinks-recipes-on-st-patricks-day-corned-beef-soda-bread-cabbage-stout-cake-potatoes.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29\">What to Eat and Drink on St. Patrick's Day\u003c/a> - Serious Eats\u003cbr>\n\u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread\">The Great Irish Soda Bread Debate: 7 Soda Bread Recipes\u003c/a> – Epicurious\u003cbr>\n\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=124611065\">The Irish Club's Irish Stew & Chocolate Guinness Cake\u003c/a> – Nigella Lawson\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/13/chocolate-irish-whiskey-cake/\">Chocolate Irish Whiskey Cake\u003c/a> – Bay Area Bites\u003cbr>\n\u003ca href=\"http://www.bakerella.com/experi-mint-ing/\">Dark Chocolate Mint Brownies\u003c/a> – Bakerella\u003cbr>\n\u003ca href=\"http://www.gourmet.com/recipes/2000s/2007/06/stout_floats\">Stout Float\u003c/a> - Gourmet\u003cbr>\n\u003ca href=\"http://www.theatlantic.com/food/archive/2010/03/no-more-green-beer-4-st-patricks-day-cocktails/37592/\">No More Green Beer: 4 St. Patrick's Day Cocktails\u003c/a> - Derek M. Brown at The Atlantic\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/24/2010/03/Irish-Cream-03.17.-002.jpg\" alt=\"Homemade Irish Cream\" title=\"Homemade Irish Cream\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-11440\">\u003cbr>\n\u003cem>Homemade Irish Cream\u003c/em>\u003c/p>\n\u003cp>When I first discovered this recipe for \u003ca href=\"http://www.thehungrymouse.com/2009/02/27/homemade-irish-cream/\">Homemade Irish Cream\u003c/a> from \u003ca href=\"http://www.thehungrymouse.com/\">The Hungry Mouse\u003c/a>, I knew I had struck Leprechaun's gold. It was easy (with 8 ingredients, almost all of which I already had in my kitchen), it was straightforward (step 1: blend, step 2: imbibe), and it was flexible (Extra-boozy? Just a hint of boozy? Your choice!).\u003c/p>\n\u003cp>At a loss for what to do with all that creamy, frothy, goodness? \u003c/p>\n\u003cp>•\tStart your morning right with some \u003ca href=\"http://www.gourmet.com/recipes/2000s/2002/03/irish-coffee\">Irish Coffee\u003c/a> -- you'll be singing sunshine, lollipops and rainbows…guaranteed.\u003cbr>\n•\tNot sure how many boys this \u003ca href=\"http://www.recipezaar.com/Baileys-Chocolate-Milkshake-235219\">Milkshake\u003c/a> will bring to the yard, but pretty sure it will satisfy plenty of females. Booze, chocolate, and ice cream? That kills almost every bird there is.\u003cbr>\n•\t\u003ca href=\"http://smittenkitchen.com/2009/01/car-bomb-cupcakes/\">Irish Car Bomb Cupcakes\u003c/a>, as amazing as they sound, and hands down one of the best icings ever concocted.\u003cbr>\n•\tAnd of course, there is no shortage of sexually explicit \u003ca href=\"http://search.chow.com/search?query=irish+cream\">cocktails\u003c/a> out there made with this luxurious elixir.\u003c/p>\n\u003cp>\u003cstrong>Homemade Irish Cream Liqueur\u003c/strong>\u003cbr>\n\u003cem>Recipe from \u003ca href=\"http://www.thehungrymouse.com/2009/02/27/homemade-irish-cream/\">The Hungry Mouse\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough to fill one large (750 ml.) Perrier bottle, and then some.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n200 ml. Jameson's Irish whiskey\u003cbr>\n14 oz. sweetened condensed milk\u003cbr>\n1 cup heavy cream\u003cbr>\n4 eggs\u003cbr>\n2 tablespoons chocolate syrup\u003cbr>\n2 teaspoons instant coffee\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n½ teaspoon almond extract\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tBlend all the ingredients, except the whiskey, first. Then add the whiskey and blend again until thick and frothy.\u003cbr>\n2.\tServe immediately or store in the refrigerator for up to a month. (Shake well before serving).\u003cbr>\n\u003cem>*Contains raw eggs.\u003c/em>\u003c/p>\n\u003cp>******\u003cbr>\nGreen is the Bay Area's favorite color -- to be sure, there is no shortage of revelry on this day o' luck, with multiple block parties, drink specials, and special menus:\u003c/p>\n\u003cp>\u003ca href=\"http://sf.funcheap.com/st-patricks-day-san-francisco-2010-events/\">San Francisco St. Patrick's Day Events\u003c/a> - FuncheapSF\u003cbr>\n\u003ca href=\"http://7x7.com/blogs/buzzed/10-best-irish-pubs-city\">The 10 Best Irish Pubs in the City\u003c/a> - 7x7\u003cbr>\n\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/03/12/FDM31CEC3N.DTL&type=food\">Bay Area Restaurants, St. Patrick's Day Specials\u003c/a> - SFGate\u003cbr>\n\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/john_campbells_irish_bakery_co.php\">John Campbell's Irish Bakery Opens in Pac Heights\u003c/a> - SFoodie\u003c/p>\n\u003cp>Or, if you have an aversion to loud, beer-scented party people, excessive use of mardi gras beads, and/or waiting to pee…celebrate at home. Eat something hearty. Drink something frothy. Bake something buttery:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://latimesblogs.latimes.com/dailydish/2010/03/luck-o-the-irish-to-you-15-recipes-to-celebrate-st-patricks-day.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+latimesdailydish+(Daily+Dish+Blog)\">15 Recipes to Celebrate St. Patrick's Day\u003c/a> - L.A. Times Test Kitchen\u003cbr>\n\u003ca href=\"http://www.seriouseats.com/2010/03/food-and-drinks-recipes-on-st-patricks-day-corned-beef-soda-bread-cabbage-stout-cake-potatoes.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29\">What to Eat and Drink on St. Patrick's Day\u003c/a> - Serious Eats\u003cbr>\n\u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread\">The Great Irish Soda Bread Debate: 7 Soda Bread Recipes\u003c/a> – Epicurious\u003cbr>\n\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=124611065\">The Irish Club's Irish Stew & Chocolate Guinness Cake\u003c/a> – Nigella Lawson\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/13/chocolate-irish-whiskey-cake/\">Chocolate Irish Whiskey Cake\u003c/a> – Bay Area Bites\u003cbr>\n\u003ca href=\"http://www.bakerella.com/experi-mint-ing/\">Dark Chocolate Mint Brownies\u003c/a> – Bakerella\u003cbr>\n\u003ca href=\"http://www.gourmet.com/recipes/2000s/2007/06/stout_floats\">Stout Float\u003c/a> - Gourmet\u003cbr>\n\u003ca href=\"http://www.theatlantic.com/food/archive/2010/03/no-more-green-beer-4-st-patricks-day-cocktails/37592/\">No More Green Beer: 4 St. Patrick's Day Cocktails\u003c/a> - Derek M. Brown at The Atlantic\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/24/2010/03/chocolate-whiskey-cake500.jpg\" alt=\"chocolate whiskey cake\" title=\"chocolate whiskey cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-11373\">\u003c/p>\n\u003cp>Is your corned beef ready for simmering yet? Your potatoes set to be peeled and boiled, your cabbage simmered, your soda bread stirred up? It's too bad that no one thinks of smoked salmon and brown bread, thick bacon and Irish cheddar, champ and \u003ca href=\"http://en.wikipedia.org/wiki/Colcannon\">colcannon\u003c/a> (to name but a few of the real delights of the Emerald Isle's table) when St. Patrick's Day comes around. Here in the States, it's corned beef and cabbage, to say nothing of the green beer and Irish coffees. (Alas, the \u003ca href=\"http://www.shamrockshake.com/shamrock.shake\">Shamrock Shake\u003c/a>, that minty McDonald's invention, is as rare as a four-leaf clover these days.) \u003c/p>\n\u003cp>As for the whiskey, well, an Irish blend would be only appropriate. You could follow the lead of the venerable \u003ca href=\"http://www.thebuenavista.com/irishcoffee.html\">Buena Vista\u003c/a>, who serves 2000 Irish coffees a day, all spiked with Tullamore Dew. (After some 50 years using its own private label Irish whiskey, the bar switched to Tullamore in 2006.) Jameson's and Bushmills are the big boys, of course, and the players in a (somewhat spurious, given that both brands are now owned by enormous multinationals) \u003ca href=\"http://www.jeffreymorgenthaler.com/2009/ask-your-bartender-protestant-vs-catholic-whiskey/\">Catholic vs. Protestant loyalty debate\u003c/a>. Meanwhile, smaller brands like Red Breast, Power's, Midleton, Black Bush, Killbeggan, and The Tyrconnell all have their admirers. Care to compare? \u003ca href=\"http://www.theliberties.com\">The Liberties\u003c/a> in the Mission will be offering special tasting flights of some of the rarer Irish whiskeys all week long. There's also live music throughout the evening of the 17th, and a full menu with everything from smoked salmon on potato cakes to cross-cultural samosas stuffed with black pudding, bacon, and curried potatoes. \u003c/p>\n\u003cp>Now, I like my whiskey for sipping, for sure, but when you need to make a whole tableful of people happy with just one glass, nothing beats this Chocolate Whiskey Cake. Serving it at a recent birthday potluck, the question everyone asked after one bite was, \"How much whiskey is in this??\" Only a cup's worth for the entire generously-sized cake, but a liberal sprinkling after baking gives a potent warmth to every forkful. \u003c/p>\n\u003cp>The original inspiration came from food writer Melissa Clark's \u003ca href=\"http://www.nytimes.com/2008/12/03/dining/03appe.html?_r=1&ref=dining\"> interpretation\u003c/a> of a recipe in Maida Heatter's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0740758160/kqedorg-20\">Book of Great Chocolate Desserts\u003c/a>, first published in 1980. Clark's recipe ups the amount of whiskey (and salt) and boosts the chocolate quality. Remembering with longing the fantastic Chocolate Whiskey Cake served at Mrs. London's Bakeshop in Saratoga Springs, where my family would go every summer to follow the horseracing and bask in fine dining, I added in whiskey-soaked golden raisins, swapped out the espresso powder for straight-up strong coffee and cut back on both the salt and sugar, since I like my chocolate bittersweet. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Single-handedly, this cake could kick-start a \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B00004RFPX/kqedorg-20\">Bundt-pan\u003c/a> revival. Dense, rich, and moist, it's a cake for those who still like their cakes cake-like in texture, rather than in molten puddles or like wet bricks of fudge or cloying black holes of collapsed ganache. (If I want nothing but sheer chocolate and butterfat, I'll eat a truffle, thanks.) There's no need for fussy icings or fillings, and the sturdy shape makes transporting it a breeze, even on Muni. (Trust me, I've done it, even on the hill-twisting 67-Bernal Heights, not to mention the sardine-jammed 14-Mission.) If you'd really like to add a little gold to this pot, serve with with a cloud of whipped cream flavored with a wee bit of powdered sugar and another spoonful of whiskey. \u003c/p>\n\u003cp>\u003cstrong>Chocolate Whiskey Cake\u003c/strong>\u003cbr>\nDon't be tempted to use up that old yellow box of chalky supermarket baking chocolate on this cake. You're already making the investment in butter and whiskey; go all the way and buy a good-quality, name-brand chocolate. I used \u003ca href=\"http://www.ghirardelli.com/\">Ghirardelli\u003c/a>, but local favorites \u003ca href=\"http://tcho.com/\">Tcho\u003c/a> and \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> would work well, too. Same goes for the cocoa powder; skip the Hershey's and try the much more flavorful cocoas made by Ghirardelli, \u003ca href=\"http://www.scharffenberger.com/\">Scharffenberger\u003c/a>, \u003ca href=\"http://www.valrhona.com/us#/accueil\">Valrhona\u003c/a>, or \u003ca href=\"http://www.droste.nl/data/content/engels/index.php\">Droste\u003c/a>. And while Irish whiskey is the most appropriate for St. Patty's Day, all-American bourbon or rye is quite tasty, too. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10 to 12\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nButter or nonstick spray for greasing pan\u003cbr>\n3/4 cup Irish whiskey\u003cbr>\n1 cup strong coffeee\u003cbr>\n1 cup golden raisins\u003cbr>\n5 ounces good-quality unsweetened chocolate\u003cbr>\n1 cup (2 sticks, 8 oz) unsalted butter, softened\u003cbr>\n1 3/4 cups granulated sugar\u003cbr>\n3 large eggs\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1 teaspoon baking soda\u003cbr>\n2 1/2 tablespoons unsweetened cocoa powder\u003cbr>\n2 cups all-purpose flour, more for dusting pan\u003c/p>\n\u003cp>Confectioners’ sugar, for garnish \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Grease and flour a 10-cup-capacity Bundt pan. Preheat oven to 325°F. \u003c/p>\n\u003cp>2. In a medium bowl, pour whiskey and coffee over raisins and set aside. \u003c/p>\n\u003cp>3. In a double boiler over simmering water, melt chocolate. Remove from heat and let cool.\u003c/p>\n\u003cp>4. Using a stand mixer or a hand-held electric mixer, cream 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs one at a time, beating well between each addition. Beat in the vanilla extract and melted chocolate until mixture is smooth, scraping down sides of bowl with a rubber spatula as needed.\u003c/p>\n\u003cp>5. In a large bowl, whisk together the salt, baking soda, cocoa powder, and flour. Gently stir one-third of the flour mixture into the chocolate mixture, stirring until just combined. Add one-third of the coffee-whiskey liquid and stir to combine. Repeat two more times, alternating flour and coffee, stirring gently after each addition. Fold in the soaked raisins at the end. Scoop batter into prepared pan. Bake until a cake tester inserted into center of cake comes out clean, about 50-60 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Transfer cake to a rack. Unmold after 15 minutes. If you really want a potent whiskey flavor, sprinkle warm cake with about 2 tablespoons’ more whiskey. Let cool, then sift over confectioners’ sugar before serving.\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/24/2010/03/chocolate-whiskey-cake500.jpg\" alt=\"chocolate whiskey cake\" title=\"chocolate whiskey cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-11373\">\u003c/p>\n\u003cp>Is your corned beef ready for simmering yet? Your potatoes set to be peeled and boiled, your cabbage simmered, your soda bread stirred up? It's too bad that no one thinks of smoked salmon and brown bread, thick bacon and Irish cheddar, champ and \u003ca href=\"http://en.wikipedia.org/wiki/Colcannon\">colcannon\u003c/a> (to name but a few of the real delights of the Emerald Isle's table) when St. Patrick's Day comes around. Here in the States, it's corned beef and cabbage, to say nothing of the green beer and Irish coffees. (Alas, the \u003ca href=\"http://www.shamrockshake.com/shamrock.shake\">Shamrock Shake\u003c/a>, that minty McDonald's invention, is as rare as a four-leaf clover these days.) \u003c/p>\n\u003cp>As for the whiskey, well, an Irish blend would be only appropriate. You could follow the lead of the venerable \u003ca href=\"http://www.thebuenavista.com/irishcoffee.html\">Buena Vista\u003c/a>, who serves 2000 Irish coffees a day, all spiked with Tullamore Dew. (After some 50 years using its own private label Irish whiskey, the bar switched to Tullamore in 2006.) Jameson's and Bushmills are the big boys, of course, and the players in a (somewhat spurious, given that both brands are now owned by enormous multinationals) \u003ca href=\"http://www.jeffreymorgenthaler.com/2009/ask-your-bartender-protestant-vs-catholic-whiskey/\">Catholic vs. Protestant loyalty debate\u003c/a>. Meanwhile, smaller brands like Red Breast, Power's, Midleton, Black Bush, Killbeggan, and The Tyrconnell all have their admirers. Care to compare? \u003ca href=\"http://www.theliberties.com\">The Liberties\u003c/a> in the Mission will be offering special tasting flights of some of the rarer Irish whiskeys all week long. There's also live music throughout the evening of the 17th, and a full menu with everything from smoked salmon on potato cakes to cross-cultural samosas stuffed with black pudding, bacon, and curried potatoes. \u003c/p>\n\u003cp>Now, I like my whiskey for sipping, for sure, but when you need to make a whole tableful of people happy with just one glass, nothing beats this Chocolate Whiskey Cake. Serving it at a recent birthday potluck, the question everyone asked after one bite was, \"How much whiskey is in this??\" Only a cup's worth for the entire generously-sized cake, but a liberal sprinkling after baking gives a potent warmth to every forkful. \u003c/p>\n\u003cp>The original inspiration came from food writer Melissa Clark's \u003ca href=\"http://www.nytimes.com/2008/12/03/dining/03appe.html?_r=1&ref=dining\"> interpretation\u003c/a> of a recipe in Maida Heatter's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0740758160/kqedorg-20\">Book of Great Chocolate Desserts\u003c/a>, first published in 1980. Clark's recipe ups the amount of whiskey (and salt) and boosts the chocolate quality. Remembering with longing the fantastic Chocolate Whiskey Cake served at Mrs. London's Bakeshop in Saratoga Springs, where my family would go every summer to follow the horseracing and bask in fine dining, I added in whiskey-soaked golden raisins, swapped out the espresso powder for straight-up strong coffee and cut back on both the salt and sugar, since I like my chocolate bittersweet. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Single-handedly, this cake could kick-start a \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B00004RFPX/kqedorg-20\">Bundt-pan\u003c/a> revival. Dense, rich, and moist, it's a cake for those who still like their cakes cake-like in texture, rather than in molten puddles or like wet bricks of fudge or cloying black holes of collapsed ganache. (If I want nothing but sheer chocolate and butterfat, I'll eat a truffle, thanks.) There's no need for fussy icings or fillings, and the sturdy shape makes transporting it a breeze, even on Muni. (Trust me, I've done it, even on the hill-twisting 67-Bernal Heights, not to mention the sardine-jammed 14-Mission.) If you'd really like to add a little gold to this pot, serve with with a cloud of whipped cream flavored with a wee bit of powdered sugar and another spoonful of whiskey. \u003c/p>\n\u003cp>\u003cstrong>Chocolate Whiskey Cake\u003c/strong>\u003cbr>\nDon't be tempted to use up that old yellow box of chalky supermarket baking chocolate on this cake. You're already making the investment in butter and whiskey; go all the way and buy a good-quality, name-brand chocolate. I used \u003ca href=\"http://www.ghirardelli.com/\">Ghirardelli\u003c/a>, but local favorites \u003ca href=\"http://tcho.com/\">Tcho\u003c/a> and \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> would work well, too. Same goes for the cocoa powder; skip the Hershey's and try the much more flavorful cocoas made by Ghirardelli, \u003ca href=\"http://www.scharffenberger.com/\">Scharffenberger\u003c/a>, \u003ca href=\"http://www.valrhona.com/us#/accueil\">Valrhona\u003c/a>, or \u003ca href=\"http://www.droste.nl/data/content/engels/index.php\">Droste\u003c/a>. And while Irish whiskey is the most appropriate for St. Patty's Day, all-American bourbon or rye is quite tasty, too. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10 to 12\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nButter or nonstick spray for greasing pan\u003cbr>\n3/4 cup Irish whiskey\u003cbr>\n1 cup strong coffeee\u003cbr>\n1 cup golden raisins\u003cbr>\n5 ounces good-quality unsweetened chocolate\u003cbr>\n1 cup (2 sticks, 8 oz) unsalted butter, softened\u003cbr>\n1 3/4 cups granulated sugar\u003cbr>\n3 large eggs\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1 teaspoon baking soda\u003cbr>\n2 1/2 tablespoons unsweetened cocoa powder\u003cbr>\n2 cups all-purpose flour, more for dusting pan\u003c/p>\n\u003cp>Confectioners’ sugar, for garnish \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Grease and flour a 10-cup-capacity Bundt pan. Preheat oven to 325°F. \u003c/p>\n\u003cp>2. In a medium bowl, pour whiskey and coffee over raisins and set aside. \u003c/p>\n\u003cp>3. In a double boiler over simmering water, melt chocolate. Remove from heat and let cool.\u003c/p>\n\u003cp>4. Using a stand mixer or a hand-held electric mixer, cream 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs one at a time, beating well between each addition. Beat in the vanilla extract and melted chocolate until mixture is smooth, scraping down sides of bowl with a rubber spatula as needed.\u003c/p>\n\u003cp>5. In a large bowl, whisk together the salt, baking soda, cocoa powder, and flour. Gently stir one-third of the flour mixture into the chocolate mixture, stirring until just combined. Add one-third of the coffee-whiskey liquid and stir to combine. Repeat two more times, alternating flour and coffee, stirring gently after each addition. Fold in the soaked raisins at the end. Scoop batter into prepared pan. Bake until a cake tester inserted into center of cake comes out clean, about 50-60 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Transfer cake to a rack. Unmold after 15 minutes. If you really want a potent whiskey flavor, sprinkle warm cake with about 2 tablespoons’ more whiskey. Let cool, then sift over confectioners’ sugar before serving.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eating Haman's Hat: Hamantaschen for Purim",
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"content": "\u003cp>\u003cstrong>Happy Purim!\u003c/strong> Yes, today is the Jewish celebration of \u003ca href=\"http://en.wikipedia.org/wiki/Purim\">Purim\u003c/a>, a happy little holiday where costumes and drunken revelry are mandated, and rolling from house to house bringing gifts of food and drink is exactly what you're supposed to do. The party is mostly a secular one, a celebration of the bravery and resourcefulness of Queen Esther, favorite of Persia's King Ahasuerus. When Haman, one of the king's advisors, plotted to rid the kingdom of Jews, Esther went to the king, revealed her previously hidden Jewish identity and pleaded for her people to be spared. As a result, Haman got it in the neck instead of the Jews, and persecution was set aside for another day. \u003c/p>\n\u003cp>So, a fine reason to celebrate. At the synagogue, the story is read from the Book of Esther, and every time Haman is mentioned, noisemakers are cranked to drown out his name. Sometimes the story is acted out, in a goofy pageant called the Purimspiel. Many synagogues or community centers hold a Purim Carnival for kids. Who could resist games like \"Throw the Beanbag through Haman's Mouth\"? Best of all, of course, are the hamantaschen, cookies made in the shape of Haman's (supposedly) three-cornered hat and filled with a thick, sweet paste of apricots, prunes, or poppy seeds. \u003c/p>\n\u003cp>Clearly, this is a cookie born in Central Europe, brought over by immigrants raised on the buttery cookies, the poppy seeds, honey, spices and dried fruits found in baking traditions from Vienna to Budapest. What sets hamantaschen apart from, say, thumbprint cookies are their fillings: dense and sticky, full flavored and rich. Called lekvar, these are pastes, not jams, made from dried fruits plumped in juice and water, flavored with citrus and spices. Where jam would boil and run, lekvar stays put. \u003c/p>\n\u003cp>It's not impossible to find hamantaschen at bakeries around the Bay Area, especially at this time of year. But they're never anywhere near as good as homemade. Too often, the dough is sugar-cookie bland, the filling a thin scrape of rubbery goo. What you want is a fat, buttery-lemony cookie folded around a plump spoonful of rich fruitiness, something almost more mince pie than mere cookie. \u003c/p>\n\u003cp>Now, it's easy to find canned lekvars in the kosher section of any supermarket. Like so many prepared foods, though, they're often filled with unnecessary junk: high-fructose corn syrup, weird preservatives. Happily, though, making your own is easy, and the taste is well worth the tiny bit of effort put in at the blender. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You will, however, need to make a special trip for the apricot paste. Any shop specializing in Middle Eastern groceries will carry this, essentially a flat brick of lightly sweetened fruit leather. I've only ever seen one brand, made in Syria and wrapped in golden cellophane, with a beautiful blue label painted with bright orange apricots. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/apricot-paste500.jpg\" alt=\"apricot paste\" title=\"apricot paste\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-10985\">\u003c/p>\n\u003cp>While you're there, of course, you can browse for all kinds of other delicious things, like olives, thick yogurt, pink pickled turnips, mint tea, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">pomegranate molasses\u003c/a>, rose-petal jam, baba ghanoush, chunks of halvah ribboned with chocolate, fresh pita bread, crunchy melon seeds, belly-dancing videos, copper pots for making Turkish coffee, sesame candy, and more. I found mine (and all of the above) at Samiramis Imports in the Mission. \u003c/p>\n\u003cp>Apricot paste in hand, you can divide up the process over a few hours. Make the cookie dough and stash it in the fridge. Make the fillings, apricot first so you can reuse the pot and the blender without needing to wash them, since the darkness of the prune will absorb any remaining apricot stickiness. Roll out the dough, cut the rounds, move them onto cookie sheets and let little hands plop on the filling and pinch the three-cornered triangles. Bake, make tea or pour milk, and celebrate. And then bring a plateful to your neighbors. \u003c/p>\n\u003cp>\u003cstrong>Hamantaschen \u003c/strong>\u003cbr>\nBoth dough and fillings keep well in the refrigerator, so you can roll out and fill just a few cookies at a time. Then again, these are really delicious and fun to eat even for breakfast, since they're not overly rich or sweet. In my experience, even a whole batch doesn't last very long out of the oven. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 20 cookies\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/baked-cookie500.jpg\" alt=\"baked hamantaschen\" title=\"baked hamantaschen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10986\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 tbsp (1 stick, 4 oz) butter or margarine\u003cbr>\n1/2 cup + 2 tbsp sugar\u003cbr>\n1 egg\u003cbr>\n1 tsp vanilla\u003cbr>\n1 1/2 tbsp orange juice\u003cbr>\n1/2 tsp grated lemon rind\u003cbr>\n2 cups flour\u003cbr>\n1 1/4 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\nApricot and/or Prune Lekvar, recipe below\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cream butter and sugar until fluffy. Beat in egg, orange juice, and vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Stir flour into butter mixture, mixing gently until just combined. Add lemon zest and stir until dough is smooth. \u003c/p>\n\u003cp>2. Form into a ball, wrap in plastic wrap or pop into a resealable plastic bag.\u003cbr>\nChill in the refrigerator for at least 2 hours or overnight. (Otherwise dough will be too sticky to roll out.) While dough is chilling, making filling(s).\u003c/p>\n\u003cp>3. Preheat oven to 375 F. Lightly flour a large wooden cutting board or countertop. Because this dough tends to be sticky, it's easiest to roll it out with a sheet of waxed paper between the dough and the rolling pin. This will prevent the dough from sticking and tearing as you roll. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/dough500.jpg\" alt=\"dough for hamantaschen\" title=\"dough for hamantaschen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10984\">\u003c/p>\n\u003cp>4. Roll out dough into a broad round, as if you're making a thickish sheet of pie dough. It's better to have it on the thicker side, maybe a quarter-inch or so, as the cookies are nicer when they're a little puffy, and also will be easier to fill and pinch if they're not super-skinny. \u003c/p>\n\u003cp>5. Using a cookie cutter or a drinking glass, stamp out circles of dough. Move the circles onto a cookie sheet, leaving an inch or so between each one. It's important to fill the rounds on the cookie sheet (rather than on the counter top) as they are hard to move without tearing once they're filled. The size is up to you; I usually use a cutter that's about 4 inches across, making a round the size of a smallish hamburger patty. \u003c/p>\n\u003cp>6. Place a generous tablespoon of filling in the center of each round. Fold the top sides of the circle into the middle and pinch the top into a point. Fold the bottom half up to meet the folded-in sides. Pinch each side to seal, forming a triangle with a patch of filling peeking out from the middle.\u003c/p>\n\u003cp>7. Bake for 20 minutes or so, until cookies are pale golden brown around the edges. Let cool on a rack. Note that the filling will be super-bubbling hot right out of the oven, so try to give them at least a few minutes' cooling time before you bite into your first one.\u003c/p>\n\u003cp>\u003cstrong>Apricot Lekvar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n7 oz apricot paste\u003cbr>\n1/2 cup water\u003cbr>\n2 tbsp lemon juice\u003cbr>\n2 tbsp orange juice\u003cbr>\n1 tablespoon grated orange zest\u003cbr>\n1/2 cup golden raisins\u003cbr>\n2 tbsp sugar or honey, or to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nTear apricot paste into bite-sized pieces. Place in a small, heavy saucepan with the rest of the ingredients. Warm over low heat, stirring frequently, until paste is soft and melting and raisins have plumped up, about 10-12 minutes. Let cool for a few minutes, then transfer to a food processor or blender. Puree until smooth. Taste and add more sugar or orange juice, as needed. Store in the refrigerator until needed. (If you have extra, it keeps for a very long time and is excellent on toast.)\u003c/p>\n\u003cp>\u003cstrong>Prune Lekvar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup water or orange juice\u003cbr>\n2 tbsp lemon juice\u003cbr>\n1 cup pitted prunes\u003cbr>\n1/2 cup raisins\u003cbr>\n2 tbsp sugar or honey\u003cbr>\n1/8 tsp cinnamon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nMix all ingredients together. Put them into the same pot you used for the apricot filling (no need to wash it out), and warm over low heat until prunes and raisins are soft and mushy, about 8-10 minutes. Let cool slightly, then puree. Store in the fridge until needed. Like the apricot filling, it keeps a very long time and tastes divine. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/samiramis-imports-san-francisco-2\">Samiramis Imports\u003c/a>, 2990 Mission St at 26th St., San Francisco. (415) 824-6556. \u003c/p>\n\n",
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"excerpt": "Happy Purim! It's time to celebrate Jewish Mardi Gras, and these cute, fruit-filled triangular cookies are the way to do it. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Happy Purim!\u003c/strong> Yes, today is the Jewish celebration of \u003ca href=\"http://en.wikipedia.org/wiki/Purim\">Purim\u003c/a>, a happy little holiday where costumes and drunken revelry are mandated, and rolling from house to house bringing gifts of food and drink is exactly what you're supposed to do. The party is mostly a secular one, a celebration of the bravery and resourcefulness of Queen Esther, favorite of Persia's King Ahasuerus. When Haman, one of the king's advisors, plotted to rid the kingdom of Jews, Esther went to the king, revealed her previously hidden Jewish identity and pleaded for her people to be spared. As a result, Haman got it in the neck instead of the Jews, and persecution was set aside for another day. \u003c/p>\n\u003cp>So, a fine reason to celebrate. At the synagogue, the story is read from the Book of Esther, and every time Haman is mentioned, noisemakers are cranked to drown out his name. Sometimes the story is acted out, in a goofy pageant called the Purimspiel. Many synagogues or community centers hold a Purim Carnival for kids. Who could resist games like \"Throw the Beanbag through Haman's Mouth\"? Best of all, of course, are the hamantaschen, cookies made in the shape of Haman's (supposedly) three-cornered hat and filled with a thick, sweet paste of apricots, prunes, or poppy seeds. \u003c/p>\n\u003cp>Clearly, this is a cookie born in Central Europe, brought over by immigrants raised on the buttery cookies, the poppy seeds, honey, spices and dried fruits found in baking traditions from Vienna to Budapest. What sets hamantaschen apart from, say, thumbprint cookies are their fillings: dense and sticky, full flavored and rich. Called lekvar, these are pastes, not jams, made from dried fruits plumped in juice and water, flavored with citrus and spices. Where jam would boil and run, lekvar stays put. \u003c/p>\n\u003cp>It's not impossible to find hamantaschen at bakeries around the Bay Area, especially at this time of year. But they're never anywhere near as good as homemade. Too often, the dough is sugar-cookie bland, the filling a thin scrape of rubbery goo. What you want is a fat, buttery-lemony cookie folded around a plump spoonful of rich fruitiness, something almost more mince pie than mere cookie. \u003c/p>\n\u003cp>Now, it's easy to find canned lekvars in the kosher section of any supermarket. Like so many prepared foods, though, they're often filled with unnecessary junk: high-fructose corn syrup, weird preservatives. Happily, though, making your own is easy, and the taste is well worth the tiny bit of effort put in at the blender. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You will, however, need to make a special trip for the apricot paste. Any shop specializing in Middle Eastern groceries will carry this, essentially a flat brick of lightly sweetened fruit leather. I've only ever seen one brand, made in Syria and wrapped in golden cellophane, with a beautiful blue label painted with bright orange apricots. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/apricot-paste500.jpg\" alt=\"apricot paste\" title=\"apricot paste\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-10985\">\u003c/p>\n\u003cp>While you're there, of course, you can browse for all kinds of other delicious things, like olives, thick yogurt, pink pickled turnips, mint tea, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">pomegranate molasses\u003c/a>, rose-petal jam, baba ghanoush, chunks of halvah ribboned with chocolate, fresh pita bread, crunchy melon seeds, belly-dancing videos, copper pots for making Turkish coffee, sesame candy, and more. I found mine (and all of the above) at Samiramis Imports in the Mission. \u003c/p>\n\u003cp>Apricot paste in hand, you can divide up the process over a few hours. Make the cookie dough and stash it in the fridge. Make the fillings, apricot first so you can reuse the pot and the blender without needing to wash them, since the darkness of the prune will absorb any remaining apricot stickiness. Roll out the dough, cut the rounds, move them onto cookie sheets and let little hands plop on the filling and pinch the three-cornered triangles. Bake, make tea or pour milk, and celebrate. And then bring a plateful to your neighbors. \u003c/p>\n\u003cp>\u003cstrong>Hamantaschen \u003c/strong>\u003cbr>\nBoth dough and fillings keep well in the refrigerator, so you can roll out and fill just a few cookies at a time. Then again, these are really delicious and fun to eat even for breakfast, since they're not overly rich or sweet. In my experience, even a whole batch doesn't last very long out of the oven. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 20 cookies\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/baked-cookie500.jpg\" alt=\"baked hamantaschen\" title=\"baked hamantaschen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10986\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 tbsp (1 stick, 4 oz) butter or margarine\u003cbr>\n1/2 cup + 2 tbsp sugar\u003cbr>\n1 egg\u003cbr>\n1 tsp vanilla\u003cbr>\n1 1/2 tbsp orange juice\u003cbr>\n1/2 tsp grated lemon rind\u003cbr>\n2 cups flour\u003cbr>\n1 1/4 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\nApricot and/or Prune Lekvar, recipe below\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cream butter and sugar until fluffy. Beat in egg, orange juice, and vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Stir flour into butter mixture, mixing gently until just combined. Add lemon zest and stir until dough is smooth. \u003c/p>\n\u003cp>2. Form into a ball, wrap in plastic wrap or pop into a resealable plastic bag.\u003cbr>\nChill in the refrigerator for at least 2 hours or overnight. (Otherwise dough will be too sticky to roll out.) While dough is chilling, making filling(s).\u003c/p>\n\u003cp>3. Preheat oven to 375 F. Lightly flour a large wooden cutting board or countertop. Because this dough tends to be sticky, it's easiest to roll it out with a sheet of waxed paper between the dough and the rolling pin. This will prevent the dough from sticking and tearing as you roll. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/dough500.jpg\" alt=\"dough for hamantaschen\" title=\"dough for hamantaschen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10984\">\u003c/p>\n\u003cp>4. Roll out dough into a broad round, as if you're making a thickish sheet of pie dough. It's better to have it on the thicker side, maybe a quarter-inch or so, as the cookies are nicer when they're a little puffy, and also will be easier to fill and pinch if they're not super-skinny. \u003c/p>\n\u003cp>5. Using a cookie cutter or a drinking glass, stamp out circles of dough. Move the circles onto a cookie sheet, leaving an inch or so between each one. It's important to fill the rounds on the cookie sheet (rather than on the counter top) as they are hard to move without tearing once they're filled. The size is up to you; I usually use a cutter that's about 4 inches across, making a round the size of a smallish hamburger patty. \u003c/p>\n\u003cp>6. Place a generous tablespoon of filling in the center of each round. Fold the top sides of the circle into the middle and pinch the top into a point. Fold the bottom half up to meet the folded-in sides. Pinch each side to seal, forming a triangle with a patch of filling peeking out from the middle.\u003c/p>\n\u003cp>7. Bake for 20 minutes or so, until cookies are pale golden brown around the edges. Let cool on a rack. Note that the filling will be super-bubbling hot right out of the oven, so try to give them at least a few minutes' cooling time before you bite into your first one.\u003c/p>\n\u003cp>\u003cstrong>Apricot Lekvar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n7 oz apricot paste\u003cbr>\n1/2 cup water\u003cbr>\n2 tbsp lemon juice\u003cbr>\n2 tbsp orange juice\u003cbr>\n1 tablespoon grated orange zest\u003cbr>\n1/2 cup golden raisins\u003cbr>\n2 tbsp sugar or honey, or to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nTear apricot paste into bite-sized pieces. Place in a small, heavy saucepan with the rest of the ingredients. Warm over low heat, stirring frequently, until paste is soft and melting and raisins have plumped up, about 10-12 minutes. Let cool for a few minutes, then transfer to a food processor or blender. Puree until smooth. Taste and add more sugar or orange juice, as needed. Store in the refrigerator until needed. (If you have extra, it keeps for a very long time and is excellent on toast.)\u003c/p>\n\u003cp>\u003cstrong>Prune Lekvar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup water or orange juice\u003cbr>\n2 tbsp lemon juice\u003cbr>\n1 cup pitted prunes\u003cbr>\n1/2 cup raisins\u003cbr>\n2 tbsp sugar or honey\u003cbr>\n1/8 tsp cinnamon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nMix all ingredients together. Put them into the same pot you used for the apricot filling (no need to wash it out), and warm over low heat until prunes and raisins are soft and mushy, about 8-10 minutes. Let cool slightly, then puree. Store in the fridge until needed. Like the apricot filling, it keeps a very long time and tastes divine. \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.yelp.com/biz/samiramis-imports-san-francisco-2\">Samiramis Imports\u003c/a>, 2990 Mission St at 26th St., San Francisco. (415) 824-6556. \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/24/2010/02/group-500a.jpg\" alt=\"Stephanie Im, Thy Tran and Leslie Sbrocco on Food and Wine This Week\" title=\"Stephanie Im, Thy Tran and Leslie Sbrocco on Food and Wine This Week\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10970\">\u003c/p>\n\u003cp>Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a> join \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new local food and wine segment on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a>. This week, the conversation is about celebrating the food and traditions of the Chinese New Year. \u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/JhfDCR9HZ58&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/JhfDCR9HZ58&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003cbr>\n\u003cstrong>Posts related to this segment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">Chinese New Year Feast\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/26/lunar-new-year-sweet-rice-dumplings/\">Lunar New Year Sweet Rice Dumplings\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/24/pork-and-shrimp-dumplings-jiao-zi/\">Pork and Shrimp Dumplings (Jiao Zi)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Twitter feeds:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://twitter.com/lesliesb\">Leslie Sbrocco\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/lickmyspoon\">Stephanie Im\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Bay Area Bites bloggers, Thy Tran and Stephanie Im join Leslie Sbrocco, host of Check, Please! Bay Area in a new local food and wine segment on This Week in Northern California. This week, the conversation is about celebrating the food and traditions of the Chinese New Year. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/group-500a.jpg\" alt=\"Stephanie Im, Thy Tran and Leslie Sbrocco on Food and Wine This Week\" title=\"Stephanie Im, Thy Tran and Leslie Sbrocco on Food and Wine This Week\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10970\">\u003c/p>\n\u003cp>Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a> join \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new local food and wine segment on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a>. This week, the conversation is about celebrating the food and traditions of the Chinese New Year. \u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/JhfDCR9HZ58&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/JhfDCR9HZ58&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003cbr>\n\u003cstrong>Posts related to this segment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">Chinese New Year Feast\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/26/lunar-new-year-sweet-rice-dumplings/\">Lunar New Year Sweet Rice Dumplings\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/24/pork-and-shrimp-dumplings-jiao-zi/\">Pork and Shrimp Dumplings (Jiao Zi)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Twitter feeds:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://twitter.com/lesliesb\">Leslie Sbrocco\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/lickmyspoon\">Stephanie Im\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Lunar New Year Sweet Rice Dumplings",
"title": "Lunar New Year Sweet Rice Dumplings",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-10888\" title=\"soi nuoc bowl\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_bowl.jpg\" alt=\"soi nuoc bowl\" width=\"400\" height=\"400\">\u003c/p>\n\u003cp>The Lunar New Year, or \u003ca href=\"http://en.wikipedia.org/wiki/T%E1%BA%BFt\">Tet\u003c/a> as my peeps call it, brings with it many favorite dishes. Fatty pork and sugar dominate the holiday table, harking back to a time when ingredients fat and sweet were much more difficult to obtain, precious to use, and delightfully rare to enjoy.\u003c/p>\n\u003cp>While I can now buy a 10-pound bag of sugar and an equal amount of meat for less money than a couple of movie tickets, the most traditional new year's dishes are still special for one resource that does remain valuable: time.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10893\" title=\"soi nuoc dough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_dough.jpg\" alt=\"soi nuoc dough\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>Soi Nuoc is one of those meditative, celebratory foods for me. It means, literally, Sticky Rice in Water. Unlike the Chinese, the Vietnamese can be rather literal and unromantic when naming their food. No matter. Who needs fancy language when you have in your hands a beautiful bowl with pale, round balls of chewiness floating in spicy-sweet ginger syrup? Inside hides a spoonful of rich filling: black sesame seeds or red bean paste or golden mung beans bound with lard. (These days, butter or oil makes a fine substitute for those of us watching our pork intake.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10889\" title=\"soi nuoc spooning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_spooning.jpg\" alt=\"soi nuoc spooning\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>Each perfect dumpling evokes purity and completeness. It celebrates the return of the festive, fertile full moon. It embodies the richness and sweetness of life. The sweet rice dumpling even inspire poets, such as the famed Ho Xuan Huong, an 18th-century Vietnamese woman famous for her intimate, elegant verses:\u003c/p>\n\u003cp>\u003cem> My body is white and my destiny round,\u003cbr>\nI float and sink, water and mountain.\u003cbr>\nHard or soft, I depend on the skills of\u003cbr>\nthe person who kneads me.\u003cbr>\nDespite everything, I always keep\u003cbr>\na consistent heart.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10887\" title=\"soi nuoc simmering\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_simmering.jpg\" alt=\"soi nuoc simmering\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>In China, where they're known as yuan xiao or tang yuan, the dumplings are traditionally served during the Lantern Festival, which falls on the 15th day of the 1st lunar month. During an especially important season, the festival comes on the first full moon of the new year and marks the end of the new year festivities. Here in San Francisco, this is typically the time when the Chinese New Year parade winds its way up the streets of Chinatown. The dumplings are also enjoyed throughout the year at many dessert houses throughout the Bay Area. Look for them on menus at your favorite Chinese restaurant or boba tea house.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10892\" title=\"soi nuoc mochiko\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_mochiko.jpg\" alt=\"soi nuoc mochiko\" width=\"400\" height=\"605\">\u003c/p>\n\u003cp>The recipe for soi nuoc is very simple. You can buy finely ground glutinous rice at nearly all Asian markets (look for California's own Blue Star Mochiko, produced by the Koda family in the San Joaquin Valley since the late 1940s). You'll need just a handful of other basic ingredients, a friend or two to help roll, several more to eat, and -- most importantly -- a break in your routine to enjoy the simple, sweet things in life.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10933\" title=\"soi nuoc burnt sugar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc-burnt-sugar.jpg\" alt=\"soi nuoc burnt sugar\" width=\"500\" height=\"161\">\u003c/p>\n\u003cp>\u003cstrong>GINGER SYRUP\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups sugar\u003cbr>\n2 cups boiling water\u003cbr>\n3 inches ginger root, peeled and crushed\u003c/p>\n\u003cp>In a small, heavy pot, melt the sugar over medium-high heat. Swirl for even melting, but do not stir to avoid crystallization. When the sugar is a dark amber, remove from heat and pour in the water -- take care, as it may splatter. Stir to melt the sugar completely. Add the ginger, return to low heat, and simmer for 10 minutes.\u003c/p>\n\u003cp>Alternatively, dissolve dark brown sugar in water and simmer with the ginger for 10 minutes. Don't tell your mom.\u003c/p>\n\u003cp>Remove the chunks of ginger and set the sauce aside.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10891\" title=\"soi nuoc fillings\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_fillings.jpg\" alt=\"soi nuoc fillings\" width=\"400\" height=\"264\">\u003cbr>\n\u003cstrong>SESAME FILLINGS\u003c/strong>\u003c/p>\n\u003cp>1/2 cup white sesame seeds\u003cbr>\n1/2 cup black sesame seeds\u003cbr>\n6 tablespoons lard or melted butter, divided\u003cbr>\n4 tablespoons sugar, divided\u003cbr>\nSalt\u003c/p>\n\u003cp>Toast the sesame seeds separately, taking care not to scorch them. In a mortar or pestle, blender or mini food processor, combine the white sesame seeds with 3 tablespoons butter, 2 tablespoons sugar and a pinch of salt. Puree to a thick, coarse paste. Transfer to a small bowl. Repeat with the black sesame seeds. Set both aside.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10890\" title=\"soi nuoc pieces\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_pieces.jpg\" alt=\"soi nuoc pieces\" width=\"400\" height=\"264\">\u003cbr>\n\u003cstrong>SWEET RICE DUMPLINGS\u003c/strong>\u003c/p>\n\u003cp>2 1/4 cups glutinous rice, plus more for kneading\u003cbr>\n1 cup very hot water\u003c/p>\n\u003cp>\u003cstrong>To make the dough:\u003c/strong> Place the rice in a large bowl and make dimples all over the surface with your fingers to encourage faster incorporation of the water. Pour the water evenly over the surface of the rice in a spiral, then immediately stir with a wooden spoon to mix into a shaggy dough. Transfer to a clean surface and knead for about 5 minutes to obtain a smooth, soft dough. Sprinkle lightly with additional rice flour, if needed, to prevent sticking to your hands or to the work surface. Roll the dough into a long log, cut into 24 pieces, and set aside, covered with a moist cloth.\u003c/p>\n\u003cp>\u003cstrong>To form the dumplings:\u003c/strong> Roll each piece of dough into a ball, flatten slightly, and then pinch up the outer edge to create a small bowl. Place about 1/2 teaspoon of sesame filling into the center, then gather up the side and pinch together to seal tightly. Roll again between your palms, pressing gently, to create a smooth ball. Continue with 18 of the pieces. Cut the remaining 6 pieces of dough into 4 smaller pieces, then roll each of those into a compact ball with no filling.\u003c/p>\n\u003cp>\u003cstrong>To cook the dumplings:\u003c/strong> Bring a large pot of water to a boil. Add the large, filled dumplings and boil for about 5 minutes. Add the small, unfilled dumplings and continue boiling for another 2 to 3 minutes. The dumplings will float to the surface of the water as they cook. Turn occasionally to keep them moist and evenly cooked.\u003c/p>\n\u003cp>Remove them from the water with a slotted spoon, place in a bowl of cold water to rinse away excess starch, and then transfer to the ginger syrup. Serve in individual bowls, mixing large dumplings with small ones and drizzling generously with the syrup.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226552/d\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday February 26 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about celebrating the food and traditions of the Chinese New Year with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a>.\u003c/strong>\u003c/p>\n\n",
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"excerpt": "In China, where they're known as yuan xiao or tang yuan, the dumplings are traditionally served during the Lantern Festival, which falls on the 15th day of the 1st lunar month. During an especially important season, the festival comes on the first full moon of the new year and marks the end of the new year festivities. Here in San Francisco, this is typically the time when the Chinese New Year parade winds its way up the streets of Chinatown. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-10888\" title=\"soi nuoc bowl\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_bowl.jpg\" alt=\"soi nuoc bowl\" width=\"400\" height=\"400\">\u003c/p>\n\u003cp>The Lunar New Year, or \u003ca href=\"http://en.wikipedia.org/wiki/T%E1%BA%BFt\">Tet\u003c/a> as my peeps call it, brings with it many favorite dishes. Fatty pork and sugar dominate the holiday table, harking back to a time when ingredients fat and sweet were much more difficult to obtain, precious to use, and delightfully rare to enjoy.\u003c/p>\n\u003cp>While I can now buy a 10-pound bag of sugar and an equal amount of meat for less money than a couple of movie tickets, the most traditional new year's dishes are still special for one resource that does remain valuable: time.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10893\" title=\"soi nuoc dough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_dough.jpg\" alt=\"soi nuoc dough\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>Soi Nuoc is one of those meditative, celebratory foods for me. It means, literally, Sticky Rice in Water. Unlike the Chinese, the Vietnamese can be rather literal and unromantic when naming their food. No matter. Who needs fancy language when you have in your hands a beautiful bowl with pale, round balls of chewiness floating in spicy-sweet ginger syrup? Inside hides a spoonful of rich filling: black sesame seeds or red bean paste or golden mung beans bound with lard. (These days, butter or oil makes a fine substitute for those of us watching our pork intake.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10889\" title=\"soi nuoc spooning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_spooning.jpg\" alt=\"soi nuoc spooning\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>Each perfect dumpling evokes purity and completeness. It celebrates the return of the festive, fertile full moon. It embodies the richness and sweetness of life. The sweet rice dumpling even inspire poets, such as the famed Ho Xuan Huong, an 18th-century Vietnamese woman famous for her intimate, elegant verses:\u003c/p>\n\u003cp>\u003cem> My body is white and my destiny round,\u003cbr>\nI float and sink, water and mountain.\u003cbr>\nHard or soft, I depend on the skills of\u003cbr>\nthe person who kneads me.\u003cbr>\nDespite everything, I always keep\u003cbr>\na consistent heart.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10887\" title=\"soi nuoc simmering\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_simmering.jpg\" alt=\"soi nuoc simmering\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>In China, where they're known as yuan xiao or tang yuan, the dumplings are traditionally served during the Lantern Festival, which falls on the 15th day of the 1st lunar month. During an especially important season, the festival comes on the first full moon of the new year and marks the end of the new year festivities. Here in San Francisco, this is typically the time when the Chinese New Year parade winds its way up the streets of Chinatown. The dumplings are also enjoyed throughout the year at many dessert houses throughout the Bay Area. Look for them on menus at your favorite Chinese restaurant or boba tea house.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10892\" title=\"soi nuoc mochiko\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_mochiko.jpg\" alt=\"soi nuoc mochiko\" width=\"400\" height=\"605\">\u003c/p>\n\u003cp>The recipe for soi nuoc is very simple. You can buy finely ground glutinous rice at nearly all Asian markets (look for California's own Blue Star Mochiko, produced by the Koda family in the San Joaquin Valley since the late 1940s). You'll need just a handful of other basic ingredients, a friend or two to help roll, several more to eat, and -- most importantly -- a break in your routine to enjoy the simple, sweet things in life.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10933\" title=\"soi nuoc burnt sugar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc-burnt-sugar.jpg\" alt=\"soi nuoc burnt sugar\" width=\"500\" height=\"161\">\u003c/p>\n\u003cp>\u003cstrong>GINGER SYRUP\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups sugar\u003cbr>\n2 cups boiling water\u003cbr>\n3 inches ginger root, peeled and crushed\u003c/p>\n\u003cp>In a small, heavy pot, melt the sugar over medium-high heat. Swirl for even melting, but do not stir to avoid crystallization. When the sugar is a dark amber, remove from heat and pour in the water -- take care, as it may splatter. Stir to melt the sugar completely. Add the ginger, return to low heat, and simmer for 10 minutes.\u003c/p>\n\u003cp>Alternatively, dissolve dark brown sugar in water and simmer with the ginger for 10 minutes. Don't tell your mom.\u003c/p>\n\u003cp>Remove the chunks of ginger and set the sauce aside.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10891\" title=\"soi nuoc fillings\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_fillings.jpg\" alt=\"soi nuoc fillings\" width=\"400\" height=\"264\">\u003cbr>\n\u003cstrong>SESAME FILLINGS\u003c/strong>\u003c/p>\n\u003cp>1/2 cup white sesame seeds\u003cbr>\n1/2 cup black sesame seeds\u003cbr>\n6 tablespoons lard or melted butter, divided\u003cbr>\n4 tablespoons sugar, divided\u003cbr>\nSalt\u003c/p>\n\u003cp>Toast the sesame seeds separately, taking care not to scorch them. In a mortar or pestle, blender or mini food processor, combine the white sesame seeds with 3 tablespoons butter, 2 tablespoons sugar and a pinch of salt. Puree to a thick, coarse paste. Transfer to a small bowl. Repeat with the black sesame seeds. Set both aside.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10890\" title=\"soi nuoc pieces\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_pieces.jpg\" alt=\"soi nuoc pieces\" width=\"400\" height=\"264\">\u003cbr>\n\u003cstrong>SWEET RICE DUMPLINGS\u003c/strong>\u003c/p>\n\u003cp>2 1/4 cups glutinous rice, plus more for kneading\u003cbr>\n1 cup very hot water\u003c/p>\n\u003cp>\u003cstrong>To make the dough:\u003c/strong> Place the rice in a large bowl and make dimples all over the surface with your fingers to encourage faster incorporation of the water. Pour the water evenly over the surface of the rice in a spiral, then immediately stir with a wooden spoon to mix into a shaggy dough. Transfer to a clean surface and knead for about 5 minutes to obtain a smooth, soft dough. Sprinkle lightly with additional rice flour, if needed, to prevent sticking to your hands or to the work surface. Roll the dough into a long log, cut into 24 pieces, and set aside, covered with a moist cloth.\u003c/p>\n\u003cp>\u003cstrong>To form the dumplings:\u003c/strong> Roll each piece of dough into a ball, flatten slightly, and then pinch up the outer edge to create a small bowl. Place about 1/2 teaspoon of sesame filling into the center, then gather up the side and pinch together to seal tightly. Roll again between your palms, pressing gently, to create a smooth ball. Continue with 18 of the pieces. Cut the remaining 6 pieces of dough into 4 smaller pieces, then roll each of those into a compact ball with no filling.\u003c/p>\n\u003cp>\u003cstrong>To cook the dumplings:\u003c/strong> Bring a large pot of water to a boil. Add the large, filled dumplings and boil for about 5 minutes. Add the small, unfilled dumplings and continue boiling for another 2 to 3 minutes. The dumplings will float to the surface of the water as they cook. Turn occasionally to keep them moist and evenly cooked.\u003c/p>\n\u003cp>Remove them from the water with a slotted spoon, place in a bowl of cold water to rinse away excess starch, and then transfer to the ginger syrup. Serve in individual bowls, mixing large dumplings with small ones and drizzling generously with the syrup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226552/d\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday February 26 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about celebrating the food and traditions of the Chinese New Year with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Valentine's Day at Home",
"title": "Valentine's Day at Home",
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"content": "\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/heart400.jpg\" alt=\"valentine hearts on door\" title=\"valentine hearts on door\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10580\">\u003cbr>\nThere are two ways you can go on Valentine's Day. On one hand, it's an excellent holiday for kids, or goofily cheerful adults. You get out the paper doilies and the glitter and red velvet cupcakes with pink frosting and those chalky little conversation hearts that now say things like Text Me and Tweet Me (and am I the only one who thinks there should be a Boomer or even Gen-X version of these that leaves out the technology and just sticks with Luv U and Foxy Lady and Love Bug?) and you sit around the kitchen table with hot-pink crayons and sparkly markers and cut out homemade cards for everyone.\u003c/p>\n\u003cp> In the morning there are chocolate-chip pancakes made in the shape of hearts and maybe gold-sprayed macaroni necklaces, if anyone makes those any more. In the evening, whoever doesn't usually make dinner does the job, or if that's a serious obstacle to getting something edible on the table in less than 3 hours without total kitchen destruction, then copious back-rubbing and foot-worshipping should follow, once the sugar-happy kids are off to bed. Maraschino cherries, red food coloring, whipped cream for breakfast: perfectly acceptable food choices today. \u003c/p>\n\u003cp>And then, for all of you grownups without kids, or with kids over at Grandma's for the night, there's Valentine's Day, Goth Edition. Don't get me wrong: I agree with Gawker that the only thing more tedious than Walgreen's chocolate boxes are \u003ca href=\"http://gawker.com/5466976/the-only-thing-worse-than-valentines-day-is-people-who-hate-valentines-day\">Valentine's Day haters\u003c/a> (the fabulous \u003ca href=\"http://thomasroche.com/2010/02/11/4129/\">My Sucky Valentine\u003c/a> show excluded, of course). But why must love be celebrated in only its sweetest incarnations? \u003c/p>\n\u003cp>The best way to save your holiday drowning from Hallmark/LIfetime movie/Whitman's Sampler goo? Paint it black instead of pretty pink, shiny and slick as a tangy of squid-ink pasta, topped with the claws of a lobster or a Dungeness crab in all their fiesty gripping glory, bathed in a fiery fra diavolo sauce. \u003c/p>\n\u003cp>Make your menu a vampiric splendor of fang-licking blood red and bat-cave midnight black. You could go straight to the Scorpio menu in my \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1933149264/kqedorg-20\">Astrology Cookbook\u003c/a>: figs wrapped in proscuitto and dripping with pomegranate glaze; lamb chops sauced with port, bleeding heart cake gushing molten chocolate and raspberry. Or you can mix and match you and your demon lover's favorite dishes, adding an edge of pleasure and pain. Like it spicy? Then make that curry really, really spicy. Endorphins=good. (Just be careful slicing those chilis. Capsicum can linger for hours on fingertips, even after washing, not something you want to discover during your after-dinner activities.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Love sushi? Lay out a spread of the most luscious, mind-melting bites you can find-rich tuna belly, crazy-sexy uni, salty-slippery roe, a little octopus, for the chew. \u003c/p>\n\u003cp>If you must go heart-shaped, do it with beets, bathing your fingers deeply in their magenta dye. Beets, blood oranges, avocado: this Heart's Desire salad is actually full of encouragingly aphrodisiacs, especially vitamins B and E. Plus, it looks much more alluring that your average pile of mixed greens. You could even add cooked shrimp, crab, or even lobster to it, making it into a ravishing main dish that won't send you into a prime-rib food coma when you have charming toes to kiss or a nape of the neck to adore.\u003c/p>\n\u003cp>\u003cstrong>Heart's Desire Salad\u003c/strong>\u003cbr>\nPeeling raw beets is a thankless task. Luckily, the skins will slip off effortlessly once the beets are cooked, especially if you get to them while they're still warm. \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n4 beets, roasted or boiled until very tender, then peeled\u003cbr>\n2 blood oranges\u003cbr>\n2 handfuls of arugula, watercress, or mixed greens\u003cbr>\njuice of 1 Meyer lemon\u003cbr>\n1 tbsp pomegranate molasses\u003cbr>\n2-3 tbsp olive oil\u003cbr>\nsalt and freshly ground pepper to taste\u003cbr>\n1 avocado\u003cbr>\n2 tbsp crumbled feta or soft goat cheese (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cut beets into wedges or half-moons. (Or, using a small cookie cutter, cut into heart shapes.) \u003c/p>\n\u003cp>2. Grate rind of 1 orange finely. Whisk together orange rind, lemon juice, pomegranate molasses, olive oil, salt, and pepper, adjusting ingredients to taste. Let beets marinate in dressing for 1 hour. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Peel oranges, ruthlessly removing all white pith, and slice thinly into rounds, then half-moons. Mix orange slices and greens with beets, tossing to coat with dressing. Yes, everything will turn red, but that's OK, under the circumstances. Arrange on two plates. Just before serving, top with avocado slices and optional cheese. Grind on a little fresh pepper and serve. \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/24/2010/02/heart400.jpg\" alt=\"valentine hearts on door\" title=\"valentine hearts on door\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10580\">\u003cbr>\nThere are two ways you can go on Valentine's Day. On one hand, it's an excellent holiday for kids, or goofily cheerful adults. You get out the paper doilies and the glitter and red velvet cupcakes with pink frosting and those chalky little conversation hearts that now say things like Text Me and Tweet Me (and am I the only one who thinks there should be a Boomer or even Gen-X version of these that leaves out the technology and just sticks with Luv U and Foxy Lady and Love Bug?) and you sit around the kitchen table with hot-pink crayons and sparkly markers and cut out homemade cards for everyone.\u003c/p>\n\u003cp> In the morning there are chocolate-chip pancakes made in the shape of hearts and maybe gold-sprayed macaroni necklaces, if anyone makes those any more. In the evening, whoever doesn't usually make dinner does the job, or if that's a serious obstacle to getting something edible on the table in less than 3 hours without total kitchen destruction, then copious back-rubbing and foot-worshipping should follow, once the sugar-happy kids are off to bed. Maraschino cherries, red food coloring, whipped cream for breakfast: perfectly acceptable food choices today. \u003c/p>\n\u003cp>And then, for all of you grownups without kids, or with kids over at Grandma's for the night, there's Valentine's Day, Goth Edition. Don't get me wrong: I agree with Gawker that the only thing more tedious than Walgreen's chocolate boxes are \u003ca href=\"http://gawker.com/5466976/the-only-thing-worse-than-valentines-day-is-people-who-hate-valentines-day\">Valentine's Day haters\u003c/a> (the fabulous \u003ca href=\"http://thomasroche.com/2010/02/11/4129/\">My Sucky Valentine\u003c/a> show excluded, of course). But why must love be celebrated in only its sweetest incarnations? \u003c/p>\n\u003cp>The best way to save your holiday drowning from Hallmark/LIfetime movie/Whitman's Sampler goo? Paint it black instead of pretty pink, shiny and slick as a tangy of squid-ink pasta, topped with the claws of a lobster or a Dungeness crab in all their fiesty gripping glory, bathed in a fiery fra diavolo sauce. \u003c/p>\n\u003cp>Make your menu a vampiric splendor of fang-licking blood red and bat-cave midnight black. You could go straight to the Scorpio menu in my \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1933149264/kqedorg-20\">Astrology Cookbook\u003c/a>: figs wrapped in proscuitto and dripping with pomegranate glaze; lamb chops sauced with port, bleeding heart cake gushing molten chocolate and raspberry. Or you can mix and match you and your demon lover's favorite dishes, adding an edge of pleasure and pain. Like it spicy? Then make that curry really, really spicy. Endorphins=good. (Just be careful slicing those chilis. Capsicum can linger for hours on fingertips, even after washing, not something you want to discover during your after-dinner activities.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Love sushi? Lay out a spread of the most luscious, mind-melting bites you can find-rich tuna belly, crazy-sexy uni, salty-slippery roe, a little octopus, for the chew. \u003c/p>\n\u003cp>If you must go heart-shaped, do it with beets, bathing your fingers deeply in their magenta dye. Beets, blood oranges, avocado: this Heart's Desire salad is actually full of encouragingly aphrodisiacs, especially vitamins B and E. Plus, it looks much more alluring that your average pile of mixed greens. You could even add cooked shrimp, crab, or even lobster to it, making it into a ravishing main dish that won't send you into a prime-rib food coma when you have charming toes to kiss or a nape of the neck to adore.\u003c/p>\n\u003cp>\u003cstrong>Heart's Desire Salad\u003c/strong>\u003cbr>\nPeeling raw beets is a thankless task. Luckily, the skins will slip off effortlessly once the beets are cooked, especially if you get to them while they're still warm. \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n4 beets, roasted or boiled until very tender, then peeled\u003cbr>\n2 blood oranges\u003cbr>\n2 handfuls of arugula, watercress, or mixed greens\u003cbr>\njuice of 1 Meyer lemon\u003cbr>\n1 tbsp pomegranate molasses\u003cbr>\n2-3 tbsp olive oil\u003cbr>\nsalt and freshly ground pepper to taste\u003cbr>\n1 avocado\u003cbr>\n2 tbsp crumbled feta or soft goat cheese (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cut beets into wedges or half-moons. (Or, using a small cookie cutter, cut into heart shapes.) \u003c/p>\n\u003cp>2. Grate rind of 1 orange finely. Whisk together orange rind, lemon juice, pomegranate molasses, olive oil, salt, and pepper, adjusting ingredients to taste. Let beets marinate in dressing for 1 hour. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Peel oranges, ruthlessly removing all white pith, and slice thinly into rounds, then half-moons. Mix orange slices and greens with beets, tossing to coat with dressing. Yes, everything will turn red, but that's OK, under the circumstances. Arrange on two plates. Just before serving, top with avocado slices and optional cheese. Grind on a little fresh pepper and serve. \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/24/2010/02/menu500.jpg\" alt=\"SusieCakes menu\" title=\"SusieCakes menu\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10387\">\u003cbr>\n\u003cem>Some of the Valentine's treats available at SusieCakes.\u003c/em>\u003c/p>\n\u003cp>Now I don't know about you, but I think the negative vibes towards Valentine's Day are kind of laughable. We've all heard it before. Perhaps some of you are guilty of shouting it out on a yearly basis: \"Urgh, I can't wait for the day to be over--it's not like I have anyone to spend it with.\" That sort of thing. But what could be better than a day during the dead of winter where pinks and reds abound in all the shops and where chocolate is pushed, pedaled, and procured? I mean, c'mon. Who needs a sweetie to enjoy a jaunt through \u003ca href=\"http://www.sees.com/\">See's\u003c/a> or \u003ca href=\"http://www.recchiuti.com/index.html\">Recchiuti\u003c/a>? Or, as I learned earlier this week: \u003ca href=\"http://www.susiecakesla.com/\">SusieCakes\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/exterior.jpg\" alt=\"SusieCakes exterior\" title=\"SusieCakes exterior\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-10377\">\u003cbr>\n\u003cem>\u003cstrong>SusieCakes\u003c/strong> welcoming storefront\u003c/em>\u003c/p>\n\u003cp> Los Angeles-based \u003cem>SusieCakes\u003c/em> has been open about a month in the Bon Air Shopping Center in Marin, and I've been meaning to visit with each passing day. I was doing errands in the area the other day and decided to stop in and see what all the fuss was about. I'd heard about their \"frosting-filled cupcakes\" and I thought it was a genius idea for all of us who use the cupcake as a socially acceptable excuse to eat frosting. And lots of it. What I didn't expect to find was the huge celebration of Valentine's Day in full effect--from sweet little cookies to festive whoopie pies. I took some photos (for you), I chatted with the gals to see what was good and what was flying out the door, and then--of course--I took some things home.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/valentines500.jpg\" alt=\"Valentines Gingerbread House and Conversation Heart Cookies\" title=\"Valentines Gingerbread House and Conversation Heart Cookies\" width=\"500\" height=\"297\" class=\"alignnone size-full wp-image-10394\">\u003cbr>\n\u003cem>The \"Love Shack,\" a special Valentine's Gingerbread House, and the adorable Conversation Heart Cookies\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So let's talk about those frosting-filled cupcakes. Now I'm not sure how they do it. There's literally a dip or a groove in the top of the cupcake where a nice little shot of extra frosting lays. It's pure magic. I love their almost haphazard way of frosting each cupcake as well. It's not perfectly even and looks rather homemade, but in a generous, abundant sort-of way.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Frostingfilledcupcakes.jpg\" alt=\"Frosting filled cupcakes\" title=\"Frosting filled cupcakes\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-10378\">\u003cbr>\n\u003cem>The genius that is \u003cstrong>SusieCakes\u003c/strong>' signature frosting-filled cupcakes\u003c/em>\u003c/p>\n\u003cp>I tried the Peanut Butter, Chocolate, Red Velvet and the Sugar and Spice (February Special) cupcakes. You'll notice there aren't any photos of the Peanut Butter. That's because, like an eager and grubby-handed child, I ate it in the car. I just couldn't wait. Each flavor I tried was unbelievably soft and moist although I must say that I’m a bit of a Red Velvet snob, and I couldn't taste the cocoa in theirs. But the chocolate was rich in cocoa, and the Sugar & Spice cupcake had a lovely, light vanilla-sugar flavor. I made a big batch of \u003ca href=\"http://asweetspoonful.com/2010/02/cinnamon-cardamom-snickerdoodles.html\">snickerdoodles\u003c/a> recently and the Sugar and Space tastes a lot like the classic cookie. You just look at these cupcakes and want to bring them to someone you love, or like, or appreciate, or want to make smile. They're happiness in a box, really.\u003c/p>\n\u003cp>I didn't try some of the other treats, although I'll be back in town this week and plan on swinging by for a whoopie pie (or a \"Makin' Whoopie Pie,\" their current take on the old-school dessert). And while there's certainly a glut of cupcake spots in the Bay Area and while some people I know are excusing cupcakes altogether as a retired trend, there’s something special about \u003cem>SusieCakes\u003c/em>. It's evident in the regulars who were strolling in before 11 a.m. on a weekday to pick up a few treats. And it's evident in their attention to homemade, old-fashioned desserts (think along the lines of \u003ca href=\"http://www.magnoliabakery.com/\">Magnolia Bakery\u003c/a> in New York but before the Sex in the City madness) with banana and butterscotch puddings, classic pies and stacked cakes. They're not trying to be anything they’re not with wacky and original flavors, but they're doing the classics incredibly well.\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/eatcake.jpg\" alt=\"eat cake\" title=\"eat cake\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-10376\">\u003cbr>\n\u003cem>A good motto to live by, and a great daily selection of cupcakes\u003c/em>\u003c/p>\n\u003cp>So for a little shop with a big sign deeming \"Eat Cake,\" I don't think it much matters if you have a sweetheart or not this year. Those are words we can all take to heart.\u003c/p>\n\u003cp>\u003ca href=\"http://www.susiecakesla.com/menu.html\">SusieCakes\u003c/a>\u003cbr>\n310 Bon Air Center\u003cbr>\nBon Air Shopping Center\u003cbr>\nGreenbrae, CA 94904\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=SusieCakes+310+Bon+Air+Center,+Bon+Air+Shopping+Center,+Greenbrae,+CA+94904&sll=37.0625,-95.677068&sspn=52.020054,67.675781&ie=UTF8&hq=SusieCakes+310+Bon+Air+Center,+Bon+Air+Shopping+Center,+Greenbrae,&hnear=Green+Brae,+CA+94904&ll=37.933908,-122.438507&spn=0.408885,0.528717&z=11&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 461-2253\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong> Mon.-Sat. 10am-7pm; Closed Sunday (although they will be open Sunday February 14th for Valentines Day).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/Susiecakes\">@Susiecakes\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/menu500.jpg\" alt=\"SusieCakes menu\" title=\"SusieCakes menu\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10387\">\u003cbr>\n\u003cem>Some of the Valentine's treats available at SusieCakes.\u003c/em>\u003c/p>\n\u003cp>Now I don't know about you, but I think the negative vibes towards Valentine's Day are kind of laughable. We've all heard it before. Perhaps some of you are guilty of shouting it out on a yearly basis: \"Urgh, I can't wait for the day to be over--it's not like I have anyone to spend it with.\" That sort of thing. But what could be better than a day during the dead of winter where pinks and reds abound in all the shops and where chocolate is pushed, pedaled, and procured? I mean, c'mon. Who needs a sweetie to enjoy a jaunt through \u003ca href=\"http://www.sees.com/\">See's\u003c/a> or \u003ca href=\"http://www.recchiuti.com/index.html\">Recchiuti\u003c/a>? Or, as I learned earlier this week: \u003ca href=\"http://www.susiecakesla.com/\">SusieCakes\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/exterior.jpg\" alt=\"SusieCakes exterior\" title=\"SusieCakes exterior\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-10377\">\u003cbr>\n\u003cem>\u003cstrong>SusieCakes\u003c/strong> welcoming storefront\u003c/em>\u003c/p>\n\u003cp> Los Angeles-based \u003cem>SusieCakes\u003c/em> has been open about a month in the Bon Air Shopping Center in Marin, and I've been meaning to visit with each passing day. I was doing errands in the area the other day and decided to stop in and see what all the fuss was about. I'd heard about their \"frosting-filled cupcakes\" and I thought it was a genius idea for all of us who use the cupcake as a socially acceptable excuse to eat frosting. And lots of it. What I didn't expect to find was the huge celebration of Valentine's Day in full effect--from sweet little cookies to festive whoopie pies. I took some photos (for you), I chatted with the gals to see what was good and what was flying out the door, and then--of course--I took some things home.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/valentines500.jpg\" alt=\"Valentines Gingerbread House and Conversation Heart Cookies\" title=\"Valentines Gingerbread House and Conversation Heart Cookies\" width=\"500\" height=\"297\" class=\"alignnone size-full wp-image-10394\">\u003cbr>\n\u003cem>The \"Love Shack,\" a special Valentine's Gingerbread House, and the adorable Conversation Heart Cookies\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So let's talk about those frosting-filled cupcakes. Now I'm not sure how they do it. There's literally a dip or a groove in the top of the cupcake where a nice little shot of extra frosting lays. It's pure magic. I love their almost haphazard way of frosting each cupcake as well. It's not perfectly even and looks rather homemade, but in a generous, abundant sort-of way.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Frostingfilledcupcakes.jpg\" alt=\"Frosting filled cupcakes\" title=\"Frosting filled cupcakes\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-10378\">\u003cbr>\n\u003cem>The genius that is \u003cstrong>SusieCakes\u003c/strong>' signature frosting-filled cupcakes\u003c/em>\u003c/p>\n\u003cp>I tried the Peanut Butter, Chocolate, Red Velvet and the Sugar and Spice (February Special) cupcakes. You'll notice there aren't any photos of the Peanut Butter. That's because, like an eager and grubby-handed child, I ate it in the car. I just couldn't wait. Each flavor I tried was unbelievably soft and moist although I must say that I’m a bit of a Red Velvet snob, and I couldn't taste the cocoa in theirs. But the chocolate was rich in cocoa, and the Sugar & Spice cupcake had a lovely, light vanilla-sugar flavor. I made a big batch of \u003ca href=\"http://asweetspoonful.com/2010/02/cinnamon-cardamom-snickerdoodles.html\">snickerdoodles\u003c/a> recently and the Sugar and Space tastes a lot like the classic cookie. You just look at these cupcakes and want to bring them to someone you love, or like, or appreciate, or want to make smile. They're happiness in a box, really.\u003c/p>\n\u003cp>I didn't try some of the other treats, although I'll be back in town this week and plan on swinging by for a whoopie pie (or a \"Makin' Whoopie Pie,\" their current take on the old-school dessert). And while there's certainly a glut of cupcake spots in the Bay Area and while some people I know are excusing cupcakes altogether as a retired trend, there’s something special about \u003cem>SusieCakes\u003c/em>. It's evident in the regulars who were strolling in before 11 a.m. on a weekday to pick up a few treats. And it's evident in their attention to homemade, old-fashioned desserts (think along the lines of \u003ca href=\"http://www.magnoliabakery.com/\">Magnolia Bakery\u003c/a> in New York but before the Sex in the City madness) with banana and butterscotch puddings, classic pies and stacked cakes. They're not trying to be anything they’re not with wacky and original flavors, but they're doing the classics incredibly well.\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/eatcake.jpg\" alt=\"eat cake\" title=\"eat cake\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-10376\">\u003cbr>\n\u003cem>A good motto to live by, and a great daily selection of cupcakes\u003c/em>\u003c/p>\n\u003cp>So for a little shop with a big sign deeming \"Eat Cake,\" I don't think it much matters if you have a sweetheart or not this year. Those are words we can all take to heart.\u003c/p>\n\u003cp>\u003ca href=\"http://www.susiecakesla.com/menu.html\">SusieCakes\u003c/a>\u003cbr>\n310 Bon Air Center\u003cbr>\nBon Air Shopping Center\u003cbr>\nGreenbrae, CA 94904\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=SusieCakes+310+Bon+Air+Center,+Bon+Air+Shopping+Center,+Greenbrae,+CA+94904&sll=37.0625,-95.677068&sspn=52.020054,67.675781&ie=UTF8&hq=SusieCakes+310+Bon+Air+Center,+Bon+Air+Shopping+Center,+Greenbrae,&hnear=Green+Brae,+CA+94904&ll=37.933908,-122.438507&spn=0.408885,0.528717&z=11&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 461-2253\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong> Mon.-Sat. 10am-7pm; Closed Sunday (although they will be open Sunday February 14th for Valentines Day).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/Susiecakes\">@Susiecakes\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/heartfelt500.jpg\" alt=\"heartfelt\" title=\"heartfelt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10347\">\u003c/p>\n\u003cp>Cupid's arrows hit Bernal Heights hard this week. Along Cortland Avenue, every storefront from the card store to the cafe to the taqueria is emblazoned with huge red and pink hearts and flowers. What's so romantic about a quesadilla or a double nonfat mocha with whip? Well, anything's romantic when you're sharing it with your honey. Or maybe Bernal just loves window dressing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/heartfelt500a.jpg\" alt=\"I heart you\" title=\"I heart you\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10348\">\u003c/p>\n\u003cp>Still, the holiday is nearly upon us, and if you've got a sweetheart, you're probably wondering, with eagerness or dread, what to do about it. Personally, I don't ascribe to the fancy-jewelry, table-for-two view of Feb. 14. If you asked me to name my most romantic gifts or moments I've had, I'd remember the poem by Sappho an old girlfriend inscribed for me in gold ink on pink rose petals, one word per petal. Or being picked up from work on Valentine's Day by another date, who whisked me across the Golden Gate Bridge to the Headlands, where we sat on the hood of the car, looking out over the bay and eating take-out shrimp dumplings boxed up from my very favorite \u003ca href=\"http://goodluckdimsum.com/\">dim sum dive\u003c/a>. (He knew me well enough to know that heaven, for me, is an endless supply of shrimp dumplings.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/littlenepal500.jpg\" alt=\"little nepal\" title=\"little nepal\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10350\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The most romantic notion is the most personal, the gift that makes you feel truly seen. So, what does your husband/wife/girlfriend/boyfriend secretly like best? At home or in the company of like-minded sensualists, this week offers dozens of ways to tease and titillate your valentine. \u003c/p>\n\u003cp>Popping the cork on a bottle of good champagne may work for me, but for plenty of people, beer's the drink of choice. And conveniently enough, it's \u003ca href=\"http://www.sfbeerweek.org/schedule\">Beer Week\u003c/a> in San Francisco now through the 14th, with dozens of bars offering many delectable suds, along with brewmaster meet-and-greets. And who says beer and chocolate aren't a perfect match? \u003ca href=\"http://www.seriouseats.com/2010/02/serious-beer-pairings-chocolate-and-beer-for-valentines-day.html\">Serious Eats\u003c/a> has an exhaustive guide to pairing the two. Although many of their picks are geared towards East Coast brands like Jacques Torres, the flavor profiles can certainly apply to your favorite Bay Area treats. \u003c/p>\n\u003cp>Or you can head to \u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a> and bring home a pint or two of their this-week-only \u003ca href=\"http://beerandnosh.com/sfbw/\">beer ice creams\u003c/a>, made with local brews. Beer ice cream! I think someone out there is just waiting to plant a big wet Homer Simpson \u003cem>m'waaah\u003c/em> on you for thinking of this, and better yet, bringing it home, stripping down to your underwear, and grabbing a couple of spoons. Especially if you add a side order of Slocombe's cult-favorite caramels (made with Boccalone lard, and much better, and more bacony, than they sound). \u003c/p>\n\u003cp>In fact, caramel is breathing hard down chocolate's neck this year, a happy development for those less inclined towards the bean. \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a> has a particularly fetching selection right now, starting with the salted caramel ice cream from their own \u003ca href=\"http://biritecreamery.com/menu.html\">Bi-Rite Creamery\u003c/a>. Then there are the tamarind-spiked treats whipped up by local Indian baker and confectioner \u003ca href=\"http://www.spicevice.com/\">Spice Vice\u003c/a>, as well as the vanilla-speckled, \u003cem>cajeta\u003c/em>-inspired softies from \u003ca href=\"http://www.happygoatcaramel.com/products.html\">Happy Goat\u003c/a>, enriched with caramelized goat's milk. \u003c/p>\n\u003cp>Can't decide between caramel and chocolate? Local \u003ca href=\"http://http://www.charleschocolates.com/online-store/edible-chocolate-boxes/fleur-de-sel-caramel-assortment.html\">Charles Chocolates\u003c/a> offers the best of both worlds: fleur de sel caramels covered in chocolate, arranged in an edible, flower-printed chocolate box. Or you can invest in \u003ca href=\"http://www.recchiuti.com/132.html\">Michael Recchiuti's dynamic duo\u003c/a>, a jar each of Extra-Bitter Chocolate Sauce and Burnt Caramel Sauce. Who needs a spoon when you can just pour it on and...well, the rest is up to you. \u003c/p>\n\u003cp>Prefer to play with your food? Check out this list of \u003ca href=\"http://www.urbandaddy.com/sfo/leisure/roundup/8757/Chocolate_Spa_Treatments_Chocolate_on_the_Inside_and_Out_San_Francisco_SFO\">chocolate spa treatments\u003c/a> for two. Get rubbed down (or revved up) with a chocolate-espresso scrub, let yourselves be macerated in rose petals or painted with cocoa butter and chocolate oil, all while enjoying truffles and bubbly. Remember that goofy Axe \u003ca href=\"http://www.youtube.com/watch?v=FgfzdgWgEZ4&feature=related\">chocolate man\u003c/a> commercial? Like that, only pricier (and presumably, much more pleasing to the nose). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/moonlightcafe500.jpg\" alt=\"moonlight cafe\" title=\"moonlight cafe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10349\">\u003c/p>\n\u003cp>Can't quite swing that spontaneous weekend in Paris this year? Happily, in our European-minded city, there will always be croissants to wake up to (I may be Bernal-biased, but the delicate, extra-flaky ones at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/19/sandbox-bakery/\">Sandbox Bakery\u003c/a> are worth the trip up the hill) and pastel \u003cem>macarons\u003c/em> in more flavors than Hermès has scarves. People who love \u003cem>macarons \u003c/em>really, really love them, and while Miette has its fans, the latest buzz is about the stylishly packaged dainties at \u003ca href=\"http://www.paulettemacarons.com/\">Paulette\u003c/a> in Hayes Valley, the first NorCal branch of a popular shop in Beverly Hills. Or you can dream of escaping to the French countryside, à la Juliette Binoche in \u003ca href=\"http://www.imdb.com/title/tt0241303/\">Chocolat\u003c/a>, as you melt and roll your own ravishing truffles at La Cocina's \u003ca href=\"http://www.lacocinasf.org/truffles-chocolates-and-how-to-be-a-better-lover/\">chocolate-making class\u003c/a> on Feb. 10. \u003c/p>\n\u003cp>Got a honey who's more salty than sweet? Well, take it from the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a>: the couple that grinds together, stays together. Head over to the Calf's headquarters in the Oxbow Public Market in Napa for their I Heart Sausage class on Feb. 13th, and get busy making it all: fresh, smoked, poached, and, for all you vampires out there, \u003cem>boudin noir,\u003c/em> the infamous (and delectable) blood sausage. Or pencil in a plan for Whole Hog Butchery, Part 1, upcoming on Feb. 27. \u003c/p>\n\u003cp>To go with your sausage-fest, pick up a bloomy Heart's Desire cheese. Molded in the shape of a heart, it's named after a charming beach along Tomales Bay and made by Cowgirl Creamery this month only, available in their store in San Francisco's Ferry Building as well as at Tomales Bay Foods in Point Reyes. Out of town? You can order it online in a \u003ca href=\"http://www.cowgirlcreamery.com/prodinfo.asp?number=2010%20VALENTINE\">gift pack\u003c/a> along with Jasper Hill Farm's Constant Bliss and Redwood Hill's Camillia cheeses, plus a selection of Tcho chocolates. \u003ca href=\"http://www.farmsteadcheesesandwines.com/\">Farmstead Cheeses and Wines\u003c/a> in Montclair and Alameda will also be carrying a selection of heart-shaped cheeses this week, including French goat cheese Coeur de Gariottes, sold with rose petal jam; creamy cow's milk Coeur de Bray; and Coeur Cendrée, a goat cheese dusted with ash. And in keeping with the holiday, their weekly Friday & Saturday wine tasting will focus on sparklers and rosés. \u003c/p>\n\u003cp>Then again, what about dinner? Just about every restaurant in the city will be angling for your V-Day dollar with passion-fruit mousse and hearts of palm salad. Still, I'd like to imagine that all kinds of polyamorous, four- or more-some wake-ups will be happening the morning after the \u003ca href=\"https://www.brownpapertickets.com/event/98638\">Wild Kitchen's Valentine's Day Dinner\u003c/a>. That secret Mission location, those candlelit communal tables full of curious couples, those shared platters of candycap mushrooms and foraged mussels...how can they not inspire more than just gustatory exploration? \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>As an appetizer, the two (or more) of you can tango down to the Ferry Building on Feb. 12, from 5 to 8pm, for the annual \u003ca href=\"http://www.ferrybuildingmarketplace.com/ffh_2010.php\">Food from the Heart\u003c/a>. After the food-court tourists have gone home, the elegant main promenade will be transformed into a place to sip, nibble, flirt, and perhaps even dance. Local restaurants and wineries will have tables set up offering drinks and small plates for tasting, $2-$4. The money goes towards sending one lucky Ferry Plaza Farmers Market seller to Slow Food's Terra Madre event in Italy this fall. \u003c/p>\n\n",
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"excerpt": "From sausage-making to truffle-rolling, salted caramels to secret dinners, we've got the tastiest list of Valentine's Day inspirations in town. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/heartfelt500.jpg\" alt=\"heartfelt\" title=\"heartfelt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10347\">\u003c/p>\n\u003cp>Cupid's arrows hit Bernal Heights hard this week. Along Cortland Avenue, every storefront from the card store to the cafe to the taqueria is emblazoned with huge red and pink hearts and flowers. What's so romantic about a quesadilla or a double nonfat mocha with whip? Well, anything's romantic when you're sharing it with your honey. Or maybe Bernal just loves window dressing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/heartfelt500a.jpg\" alt=\"I heart you\" title=\"I heart you\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10348\">\u003c/p>\n\u003cp>Still, the holiday is nearly upon us, and if you've got a sweetheart, you're probably wondering, with eagerness or dread, what to do about it. Personally, I don't ascribe to the fancy-jewelry, table-for-two view of Feb. 14. If you asked me to name my most romantic gifts or moments I've had, I'd remember the poem by Sappho an old girlfriend inscribed for me in gold ink on pink rose petals, one word per petal. Or being picked up from work on Valentine's Day by another date, who whisked me across the Golden Gate Bridge to the Headlands, where we sat on the hood of the car, looking out over the bay and eating take-out shrimp dumplings boxed up from my very favorite \u003ca href=\"http://goodluckdimsum.com/\">dim sum dive\u003c/a>. (He knew me well enough to know that heaven, for me, is an endless supply of shrimp dumplings.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/littlenepal500.jpg\" alt=\"little nepal\" title=\"little nepal\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10350\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The most romantic notion is the most personal, the gift that makes you feel truly seen. So, what does your husband/wife/girlfriend/boyfriend secretly like best? At home or in the company of like-minded sensualists, this week offers dozens of ways to tease and titillate your valentine. \u003c/p>\n\u003cp>Popping the cork on a bottle of good champagne may work for me, but for plenty of people, beer's the drink of choice. And conveniently enough, it's \u003ca href=\"http://www.sfbeerweek.org/schedule\">Beer Week\u003c/a> in San Francisco now through the 14th, with dozens of bars offering many delectable suds, along with brewmaster meet-and-greets. And who says beer and chocolate aren't a perfect match? \u003ca href=\"http://www.seriouseats.com/2010/02/serious-beer-pairings-chocolate-and-beer-for-valentines-day.html\">Serious Eats\u003c/a> has an exhaustive guide to pairing the two. Although many of their picks are geared towards East Coast brands like Jacques Torres, the flavor profiles can certainly apply to your favorite Bay Area treats. \u003c/p>\n\u003cp>Or you can head to \u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a> and bring home a pint or two of their this-week-only \u003ca href=\"http://beerandnosh.com/sfbw/\">beer ice creams\u003c/a>, made with local brews. Beer ice cream! I think someone out there is just waiting to plant a big wet Homer Simpson \u003cem>m'waaah\u003c/em> on you for thinking of this, and better yet, bringing it home, stripping down to your underwear, and grabbing a couple of spoons. Especially if you add a side order of Slocombe's cult-favorite caramels (made with Boccalone lard, and much better, and more bacony, than they sound). \u003c/p>\n\u003cp>In fact, caramel is breathing hard down chocolate's neck this year, a happy development for those less inclined towards the bean. \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a> has a particularly fetching selection right now, starting with the salted caramel ice cream from their own \u003ca href=\"http://biritecreamery.com/menu.html\">Bi-Rite Creamery\u003c/a>. Then there are the tamarind-spiked treats whipped up by local Indian baker and confectioner \u003ca href=\"http://www.spicevice.com/\">Spice Vice\u003c/a>, as well as the vanilla-speckled, \u003cem>cajeta\u003c/em>-inspired softies from \u003ca href=\"http://www.happygoatcaramel.com/products.html\">Happy Goat\u003c/a>, enriched with caramelized goat's milk. \u003c/p>\n\u003cp>Can't decide between caramel and chocolate? Local \u003ca href=\"http://http://www.charleschocolates.com/online-store/edible-chocolate-boxes/fleur-de-sel-caramel-assortment.html\">Charles Chocolates\u003c/a> offers the best of both worlds: fleur de sel caramels covered in chocolate, arranged in an edible, flower-printed chocolate box. Or you can invest in \u003ca href=\"http://www.recchiuti.com/132.html\">Michael Recchiuti's dynamic duo\u003c/a>, a jar each of Extra-Bitter Chocolate Sauce and Burnt Caramel Sauce. Who needs a spoon when you can just pour it on and...well, the rest is up to you. \u003c/p>\n\u003cp>Prefer to play with your food? Check out this list of \u003ca href=\"http://www.urbandaddy.com/sfo/leisure/roundup/8757/Chocolate_Spa_Treatments_Chocolate_on_the_Inside_and_Out_San_Francisco_SFO\">chocolate spa treatments\u003c/a> for two. Get rubbed down (or revved up) with a chocolate-espresso scrub, let yourselves be macerated in rose petals or painted with cocoa butter and chocolate oil, all while enjoying truffles and bubbly. Remember that goofy Axe \u003ca href=\"http://www.youtube.com/watch?v=FgfzdgWgEZ4&feature=related\">chocolate man\u003c/a> commercial? Like that, only pricier (and presumably, much more pleasing to the nose). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/moonlightcafe500.jpg\" alt=\"moonlight cafe\" title=\"moonlight cafe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10349\">\u003c/p>\n\u003cp>Can't quite swing that spontaneous weekend in Paris this year? Happily, in our European-minded city, there will always be croissants to wake up to (I may be Bernal-biased, but the delicate, extra-flaky ones at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/19/sandbox-bakery/\">Sandbox Bakery\u003c/a> are worth the trip up the hill) and pastel \u003cem>macarons\u003c/em> in more flavors than Hermès has scarves. People who love \u003cem>macarons \u003c/em>really, really love them, and while Miette has its fans, the latest buzz is about the stylishly packaged dainties at \u003ca href=\"http://www.paulettemacarons.com/\">Paulette\u003c/a> in Hayes Valley, the first NorCal branch of a popular shop in Beverly Hills. Or you can dream of escaping to the French countryside, à la Juliette Binoche in \u003ca href=\"http://www.imdb.com/title/tt0241303/\">Chocolat\u003c/a>, as you melt and roll your own ravishing truffles at La Cocina's \u003ca href=\"http://www.lacocinasf.org/truffles-chocolates-and-how-to-be-a-better-lover/\">chocolate-making class\u003c/a> on Feb. 10. \u003c/p>\n\u003cp>Got a honey who's more salty than sweet? Well, take it from the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a>: the couple that grinds together, stays together. Head over to the Calf's headquarters in the Oxbow Public Market in Napa for their I Heart Sausage class on Feb. 13th, and get busy making it all: fresh, smoked, poached, and, for all you vampires out there, \u003cem>boudin noir,\u003c/em> the infamous (and delectable) blood sausage. Or pencil in a plan for Whole Hog Butchery, Part 1, upcoming on Feb. 27. \u003c/p>\n\u003cp>To go with your sausage-fest, pick up a bloomy Heart's Desire cheese. Molded in the shape of a heart, it's named after a charming beach along Tomales Bay and made by Cowgirl Creamery this month only, available in their store in San Francisco's Ferry Building as well as at Tomales Bay Foods in Point Reyes. Out of town? You can order it online in a \u003ca href=\"http://www.cowgirlcreamery.com/prodinfo.asp?number=2010%20VALENTINE\">gift pack\u003c/a> along with Jasper Hill Farm's Constant Bliss and Redwood Hill's Camillia cheeses, plus a selection of Tcho chocolates. \u003ca href=\"http://www.farmsteadcheesesandwines.com/\">Farmstead Cheeses and Wines\u003c/a> in Montclair and Alameda will also be carrying a selection of heart-shaped cheeses this week, including French goat cheese Coeur de Gariottes, sold with rose petal jam; creamy cow's milk Coeur de Bray; and Coeur Cendrée, a goat cheese dusted with ash. And in keeping with the holiday, their weekly Friday & Saturday wine tasting will focus on sparklers and rosés. \u003c/p>\n\u003cp>Then again, what about dinner? Just about every restaurant in the city will be angling for your V-Day dollar with passion-fruit mousse and hearts of palm salad. Still, I'd like to imagine that all kinds of polyamorous, four- or more-some wake-ups will be happening the morning after the \u003ca href=\"https://www.brownpapertickets.com/event/98638\">Wild Kitchen's Valentine's Day Dinner\u003c/a>. That secret Mission location, those candlelit communal tables full of curious couples, those shared platters of candycap mushrooms and foraged mussels...how can they not inspire more than just gustatory exploration? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As an appetizer, the two (or more) of you can tango down to the Ferry Building on Feb. 12, from 5 to 8pm, for the annual \u003ca href=\"http://www.ferrybuildingmarketplace.com/ffh_2010.php\">Food from the Heart\u003c/a>. After the food-court tourists have gone home, the elegant main promenade will be transformed into a place to sip, nibble, flirt, and perhaps even dance. Local restaurants and wineries will have tables set up offering drinks and small plates for tasting, $2-$4. The money goes towards sending one lucky Ferry Plaza Farmers Market seller to Slow Food's Terra Madre event in Italy this fall. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gridiron Gastronomy for Super Bowl Sunday",
"title": "Gridiron Gastronomy for Super Bowl Sunday",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/superbowl-sandwich18.jpg\" alt=\"Peyton Manning Super Bowl Sandwich 18\" title=\"Peyton Manning Super Bowl Sandwich 18\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-10221\">\u003c/p>\n\u003cp>Most years, I don't pay professional football any attention until the last few games of the season. That wasn't always the case. Growing up in Louisville, my younger brother and I were rabid fans. Very curiously, we rooted for the San Francisco Forty Niners. They were extremely good, easy to like because they won buckets of games, but I think we also liked them because we liked San Francisco. We'd visited a few times. My brother and I had to do chores to earn television time in those days, and after turning over frost-glazed garden beds, emptying compost pails, and moving around boxes in the basement, we'd settle in front of a 300-pound television set with a small, low-definition screen to watch our gold-helmeted heroes do battle with rivals like the Giants and Cowboys. The Cowboys were, to me, the worst. Whenever the Niners played them, I felt, even then, like I was watching a culture war unfold -- albeit on a canvas of green grass and white chalk. \u003ca href=\"http://phinphanatic.com/files/2008/06/fox-jimmyjohnson2020_orig.jpg\">Coach Jimmy Johnson\u003c/a> looked like a slick hillbilly hustler. Their \u003ca href=\"http://farm2.static.flickr.com/1054/1277699234_eca756f817_o.jpg\">cheerleaders\u003c/a> wore gaudy, unusually trashy get-ups. To me, at the time, Dallas epitomized sprawl, conservatism, and flash without class. I was too young and headstrong to take a more nuanced tack. It was Green Party v.s. hunting party, Alice Waters against brisket barbecue. In truth, Dallas had little to do with it. I was reacting on prejudices I harbored against my own home-state, hating the Cowboys because their stomping ground epitomized a bigger, grander, and more nefarious version of Kentucky culture. \u003c/p>\n\u003cp>Since my very late noughts and early teens, I have mellowed into more palatable state of fan-ship. Today, I avoid firm allegiances, at least with regard to football. I get a little excited late in the season and pick a good team with a compelling story begging for a happy ending. Last weekend, I watched the New Orleans Saints beat the Minnesota Vikings at a Chili's outpost in LAX as my girlfriend and I waited to catch a plane back to San Francisco. After Brett Favre threw his fatal interception, the three large Viking fans next to me -- I thought of them as pale blobs of butter-soaked \u003ca href=\"http://en.wikipedia.org/wiki/Lutefisk\">lutefisk\u003c/a> heaped on stools -- grumbled about a \"Katrina curse.\" I smiled. I had been a Saints fan for about a month and a half. I suppose \u003ca href=\"http://en.wikipedia.org/wiki/Hurricane_Katrina\">Katrina\u003c/a> does have a lot to do with it. A Saints Super Bowl victory would mean a lot to New Orleans. My aunt, uncle, and cousins have lived there for two decades. They lost their house to the hurricane. New Orleans has problems beyond the debris, flooding, and disease that disaster brought upon its residents. Thankfully, food at least is not one. \u003c/p>\n\u003cp>From beignets, pralines, and chicory coffee, to crawfish boils, gumbo, and etouffee, New Orleans boasts a magnificent cuisine that reflects its French, Spanish, African, Italian, and Cajun influences. They run through the city's classic preparations like arteries; the end product is -- like the city -- both high and low, rich and frugal, bold and wildly delicious yet unhealthy, a little dangerous. I remember one New Orleans visit years ago, when I was around ten -- and Montana was, in my mind, still truly more \u003ca href=\"http://www.joe-montana.com/joemontana.jpg\">Joe\u003c/a> than \u003ca href=\"http://wwp.greenwichmeantime.com/images/usa/montana.jpg\">state\u003c/a>. We ate at a fish place, a frill-free joint with checkered tablecloths and wood-paneled walls. My tiny cousin was lurching around the room. He neared another table, and an old lady presiding over a huge steaming plate leaned down to slip him a fried chicken finger from her spread of eats. He crunched on it. I've never thought about New Orleans without recalling that moment. \u003c/p>\n\u003cp>I'm excited about the Super Bowl, not just because the game should be good, but because party hosts all over the country will have such a stellar culinary tradition to mine for inspiration. The kitchen table face-off on Sunday will be as interesting as the on-field action: on one side, offerings from one of America's most storied indigenous food cultures -- and on the other, perhaps a cornucopia of delicacies from a less-celebrated bastion of gastronomic excellence...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Indiana, home of the Colts.\u003c/p>\n\u003cp>I'm not trying to be an asshole here. I grew up not far from Indianapolis. Kentuckians clown hard on Hoosiers. They toss around jokes about us, and we return the favor, touching on topics as diverse as their perpetually bare feet, their absurd dental shortcomings, and a statistically-proven propensity to commit incest and avoid using bathrooms. I will make no jokes about Midwestern food though -- mainly because there's nothing really to joke about. I'm doing the research, and while in this match-up, the deck appears stacked to favor The Big Easy, Indiana has a few tasty tricks up its dirty old sleeves. The Taggart Bakery Company of Indianapolis originally produced Wonder Bread. Van Camp's, the second-best-selling brand of pork-and-beans hails from the same city. Indiana is respected for its corn, both popped and otherwise prepared -- wrapped around hot dogs impaled on sticks, for starters. Lard-crusted sugar cream pies know many admirers, as does Amish-style fried chicken. In Indiana, chicken is only the paper-thin puffed-out outer crust of the fried food diaspora. State Fair food is huge here, and funnel cakes, cheese, and candy bars tumble gloriously into vats of oil alongside poultry and meat. \u003c/p>\n\u003cp>The state's greatest deep-fried achievement, at least that which enjoys the most notoriety (thanks in part to an indie documentary on the subject), is the \u003ca href=\"http://web.mac.com/davydd/Site/Pork_Tenderloin_Sandwich.html\">breaded pork tenderloin sandwich\u003c/a>. A gigantic piece of pork is pounded until it is approximately a quarter-inch thick. It is breaded and then fried. It comes on a toasted hamburger bun, much smaller than the craggy sheet of fried swine, anointed with mustard and mayo, topped with lettuce, tomato slices, pickles, and onions. According to a legend popularized by Jane and Michael Stern, Jake Freienstein, brother to Nicholas, the Indiana man who supposedly invented the pork tenderloin sandwich, had lost his fingers to severe frostbite. He used his stumps to tenderize the pork slices, and apparently drove Nicholas's competitors to emulate his technique with hammers and mechanical devices. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>On Sunday, even as I hope the Saints' defense manages to pound the Colts' star quarterback \u003ca href=\"http://en.wikipedia.org/wiki/Peyton_Manning\">Peyton Manning\u003c/a> (incidentally a New Orleans native who attended the school at which my aunt teaches) into the turf like a hapless hunk of pig, I'll be bringing an Indiana-style pork tenderloin sandwich to the party I attend. In a sense, it'll be fitting. I'll view my contribution as an effigy for the team the Saints must best. Just as I consume the sandwich, the Saints will devour their foe, and somewhere, far away, in a magical luxury box high above Lake Pontchartrain, \u003ca href=\"http://en.wikipedia.org/wiki/Lil_Wayne\">Lil Wayne\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/John_Goodman\">John Goodman\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Aaron_Neville\">Aaron Neville\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/Paul_Prudhomme\">Paul Prudhomme\u003c/a> will all clink glasses of \u003ca href=\"http://en.wikipedia.org/wiki/Sazerac\">Sazerac\u003c/a>.\u003c/p>\n\n",
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"excerpt": "I'm excited about the Super Bowl, not just because the game should be good, but because party hosts all over the country will have such a stellar culinary tradition to mine for inspiration. The kitchen table face-off on Sunday will be as interesting as the on-field action: on one side, offerings from one of America's most storied indigenous food cultures -- and on the other, perhaps a cornucopia of delicacies from a less-celebrated bastion of gastronomic excellence...",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/superbowl-sandwich18.jpg\" alt=\"Peyton Manning Super Bowl Sandwich 18\" title=\"Peyton Manning Super Bowl Sandwich 18\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-10221\">\u003c/p>\n\u003cp>Most years, I don't pay professional football any attention until the last few games of the season. That wasn't always the case. Growing up in Louisville, my younger brother and I were rabid fans. Very curiously, we rooted for the San Francisco Forty Niners. They were extremely good, easy to like because they won buckets of games, but I think we also liked them because we liked San Francisco. We'd visited a few times. My brother and I had to do chores to earn television time in those days, and after turning over frost-glazed garden beds, emptying compost pails, and moving around boxes in the basement, we'd settle in front of a 300-pound television set with a small, low-definition screen to watch our gold-helmeted heroes do battle with rivals like the Giants and Cowboys. The Cowboys were, to me, the worst. Whenever the Niners played them, I felt, even then, like I was watching a culture war unfold -- albeit on a canvas of green grass and white chalk. \u003ca href=\"http://phinphanatic.com/files/2008/06/fox-jimmyjohnson2020_orig.jpg\">Coach Jimmy Johnson\u003c/a> looked like a slick hillbilly hustler. Their \u003ca href=\"http://farm2.static.flickr.com/1054/1277699234_eca756f817_o.jpg\">cheerleaders\u003c/a> wore gaudy, unusually trashy get-ups. To me, at the time, Dallas epitomized sprawl, conservatism, and flash without class. I was too young and headstrong to take a more nuanced tack. It was Green Party v.s. hunting party, Alice Waters against brisket barbecue. In truth, Dallas had little to do with it. I was reacting on prejudices I harbored against my own home-state, hating the Cowboys because their stomping ground epitomized a bigger, grander, and more nefarious version of Kentucky culture. \u003c/p>\n\u003cp>Since my very late noughts and early teens, I have mellowed into more palatable state of fan-ship. Today, I avoid firm allegiances, at least with regard to football. I get a little excited late in the season and pick a good team with a compelling story begging for a happy ending. Last weekend, I watched the New Orleans Saints beat the Minnesota Vikings at a Chili's outpost in LAX as my girlfriend and I waited to catch a plane back to San Francisco. After Brett Favre threw his fatal interception, the three large Viking fans next to me -- I thought of them as pale blobs of butter-soaked \u003ca href=\"http://en.wikipedia.org/wiki/Lutefisk\">lutefisk\u003c/a> heaped on stools -- grumbled about a \"Katrina curse.\" I smiled. I had been a Saints fan for about a month and a half. I suppose \u003ca href=\"http://en.wikipedia.org/wiki/Hurricane_Katrina\">Katrina\u003c/a> does have a lot to do with it. A Saints Super Bowl victory would mean a lot to New Orleans. My aunt, uncle, and cousins have lived there for two decades. They lost their house to the hurricane. New Orleans has problems beyond the debris, flooding, and disease that disaster brought upon its residents. Thankfully, food at least is not one. \u003c/p>\n\u003cp>From beignets, pralines, and chicory coffee, to crawfish boils, gumbo, and etouffee, New Orleans boasts a magnificent cuisine that reflects its French, Spanish, African, Italian, and Cajun influences. They run through the city's classic preparations like arteries; the end product is -- like the city -- both high and low, rich and frugal, bold and wildly delicious yet unhealthy, a little dangerous. I remember one New Orleans visit years ago, when I was around ten -- and Montana was, in my mind, still truly more \u003ca href=\"http://www.joe-montana.com/joemontana.jpg\">Joe\u003c/a> than \u003ca href=\"http://wwp.greenwichmeantime.com/images/usa/montana.jpg\">state\u003c/a>. We ate at a fish place, a frill-free joint with checkered tablecloths and wood-paneled walls. My tiny cousin was lurching around the room. He neared another table, and an old lady presiding over a huge steaming plate leaned down to slip him a fried chicken finger from her spread of eats. He crunched on it. I've never thought about New Orleans without recalling that moment. \u003c/p>\n\u003cp>I'm excited about the Super Bowl, not just because the game should be good, but because party hosts all over the country will have such a stellar culinary tradition to mine for inspiration. The kitchen table face-off on Sunday will be as interesting as the on-field action: on one side, offerings from one of America's most storied indigenous food cultures -- and on the other, perhaps a cornucopia of delicacies from a less-celebrated bastion of gastronomic excellence...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Indiana, home of the Colts.\u003c/p>\n\u003cp>I'm not trying to be an asshole here. I grew up not far from Indianapolis. Kentuckians clown hard on Hoosiers. They toss around jokes about us, and we return the favor, touching on topics as diverse as their perpetually bare feet, their absurd dental shortcomings, and a statistically-proven propensity to commit incest and avoid using bathrooms. I will make no jokes about Midwestern food though -- mainly because there's nothing really to joke about. I'm doing the research, and while in this match-up, the deck appears stacked to favor The Big Easy, Indiana has a few tasty tricks up its dirty old sleeves. The Taggart Bakery Company of Indianapolis originally produced Wonder Bread. Van Camp's, the second-best-selling brand of pork-and-beans hails from the same city. Indiana is respected for its corn, both popped and otherwise prepared -- wrapped around hot dogs impaled on sticks, for starters. Lard-crusted sugar cream pies know many admirers, as does Amish-style fried chicken. In Indiana, chicken is only the paper-thin puffed-out outer crust of the fried food diaspora. State Fair food is huge here, and funnel cakes, cheese, and candy bars tumble gloriously into vats of oil alongside poultry and meat. \u003c/p>\n\u003cp>The state's greatest deep-fried achievement, at least that which enjoys the most notoriety (thanks in part to an indie documentary on the subject), is the \u003ca href=\"http://web.mac.com/davydd/Site/Pork_Tenderloin_Sandwich.html\">breaded pork tenderloin sandwich\u003c/a>. A gigantic piece of pork is pounded until it is approximately a quarter-inch thick. It is breaded and then fried. It comes on a toasted hamburger bun, much smaller than the craggy sheet of fried swine, anointed with mustard and mayo, topped with lettuce, tomato slices, pickles, and onions. According to a legend popularized by Jane and Michael Stern, Jake Freienstein, brother to Nicholas, the Indiana man who supposedly invented the pork tenderloin sandwich, had lost his fingers to severe frostbite. He used his stumps to tenderize the pork slices, and apparently drove Nicholas's competitors to emulate his technique with hammers and mechanical devices. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On Sunday, even as I hope the Saints' defense manages to pound the Colts' star quarterback \u003ca href=\"http://en.wikipedia.org/wiki/Peyton_Manning\">Peyton Manning\u003c/a> (incidentally a New Orleans native who attended the school at which my aunt teaches) into the turf like a hapless hunk of pig, I'll be bringing an Indiana-style pork tenderloin sandwich to the party I attend. In a sense, it'll be fitting. I'll view my contribution as an effigy for the team the Saints must best. Just as I consume the sandwich, the Saints will devour their foe, and somewhere, far away, in a magical luxury box high above Lake Pontchartrain, \u003ca href=\"http://en.wikipedia.org/wiki/Lil_Wayne\">Lil Wayne\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/John_Goodman\">John Goodman\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Aaron_Neville\">Aaron Neville\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/Paul_Prudhomme\">Paul Prudhomme\u003c/a> will all clink glasses of \u003ca href=\"http://en.wikipedia.org/wiki/Sazerac\">Sazerac\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Massive Pot of Chili",
"title": "Massive Pot of Chili",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Tahoe-2009-007.jpg\" alt=\"Sitrring the massive pot\" title=\"Sitrring the massive pot\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-10049\">\u003cbr>\n\u003cem>Stirring the massive pot \u003c/em>\u003c/p>\n\u003cp>2 pounds of bacon, 4 pounds of sausage, 6 pounds of ground beef...and that's only the beginning.\u003c/p>\n\u003cp>This recipe may seem excessive, but by the time this massive pot of chili is done cooking, and certainly by the time you've gone through the last of it, you always want just a little bit more.\u003c/p>\n\u003cp>It really is that good. It's not like some chili which sits in your stomach like a ton of bricks. It's not too beany, or too spicy, or too smoky. It's complex, with a sweet savory tang, and layers of meaty flavor throughout. For me, it's the sweetness that makes this chili special. A \u003cstrong>multi-dimensional sweetness\u003c/strong> derived from a number of ingredients: carrots (grated so that they melt into the sauce), ketchup, barbecue sauce, sugar, and baker's chocolate. \u003c/p>\n\u003cp>That's \u003cstrong>Secret #1\u003c/strong>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Secret #2\u003c/strong> is adding a \u003cstrong>parmesan rind\u003c/strong> to the pot. This is an old Italian trick I learned for creating rich soups, stocks, tomato sauce, or...chili! Remember it next time you finish off an expensive wedge of parmigiano. After you're done digging away at all the edible parts, pop the rind in a freezer bag and save it for a rainy (or shall I say \u003cem>chili\u003c/em>, ha ha ha) day. \u003c/p>\n\u003cp>\u003cstrong>Secret #3\u003c/strong>: let it \u003cstrong>simmer for a long long time\u003c/strong>. This is one of those dishes that tastes better the next day, or the day after that. I kid you not, I let this simmer for 6 hours or more. I will usually make it late afternoon on a weekend, let it cook all evening, and then turn off the flame and cover it right before going to bed. The next day, the flavors will have melded together into something amazing. \u003c/p>\n\u003cp>There may be a few lingering doubts in your mind about why not to make this recipe. One being the long list of ingredients, to which I say, okay, there are a lot of ingredients, and yes, you will need to make a Costco run, but after that it's really easy. You basically just add everything to a big pot and leave it alone. Fool proof. And worth it.\u003c/p>\n\u003cp>The other question may concern the alarming quantity this recipe makes. Feeds 20+. Yes, it does! But really, you'll be surprised at how quickly this goes, and I mean, if you're going to make all that effort in getting the ingredients, you might as well go the whole nine yards. If you're still on the fence, consider these scenarios where a massive pot of chili makes perfect sense: \u003c/p>\n\u003cp>•\t\u003cstrong>Game Day\u003c/strong> with lots of men to feed. Isn't the Super Bowl coming up or something?\u003cbr>\n•\t\u003cstrong>Ski weekend\u003c/strong>. This is the perfect make-ahead meal. All you have to do is heat it up on the stove, which is the maximum effort I usually have in me after a day on the slopes, when my quads have turned to lead.\u003cbr>\n•\t\u003cstrong>Any weekend\u003c/strong>. Especially when it is relentlessly rainy and cold outside. (You may know what I mean). Extra bonus, this recipe freezes really well. Store away single/double servings of this and have a warm, satisfying, homemade meal ready in minutes any time.\u003c/p>\n\u003cp>Now that you're ready for chili, the next challenge is to find a pot that is sufficiently massive. You're on your own for that one. Alright, I'll give you a hint: I scored mine off of Craigslist from a restaurant going out of business. For something this size, go commercial. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Tahoe-2009-013.jpg\" alt=\"Chili with Cheese Quesadillas\" title=\"Chili with Cheese Quesadillas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10048\">\u003cbr>\n\u003cem>Chili with Cheese Quesadillas\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Massive Pot of Chili\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 20+\u003c/p>\n\u003cp>\u003cem>Adapted from \u003ca href=\"http://www.foodnetwork.com/recipes/all-american-festivals/major-cojones-chili-recipe/index.html\">Steve Conn and Colerain Firefighters Local 3915's \"Major Cojone's Chili.\"\u003c/a> I guess it makes sense that the original recipe would come from a fire house 🙂 I doubled the Major's recipe, made some tweaks to the heat source, and added some sweet secret ingredients.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds applewood-smoked bacon, diced into 1 inch squares\u003cbr>\n4 pounds spicy Italian pork sausage, removed from casings\u003cbr>\n6 pounds ground beef\u003cbr>\n1 jalapeno pepper, finely chopped\u003cbr>\n3 red bell peppers, chopped\u003cbr>\n4 large onions, finely chopped\u003cbr>\n3 carrots, grated\u003cbr>\n8 cloves garlic, finely chopped\u003cbr>\n4 cans (28 oz) chili beans\u003cbr>\n6 lb 10 oz Costco-sized can crushed tomatoes\u003cbr>\n6 lb 10 oz Costco-sized can tomato sauce\u003cbr>\n2 cups ketchup\u003cbr>\n2 cups sugar\u003cbr>\n2 cups water\u003cbr>\n1/2 cup BBQ sauce\u003cbr>\n1/4 cup Worcestershire sauce\u003cbr>\n4 tablespoons red chili powder\u003cbr>\n2 tablespoons Sriracha chili sauce\u003cbr>\n2 ounces baker's chocolate\u003cbr>\n1 parmesan rind\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large pan, cook bacon until crispy; drain and add to a 3-gallon pot.\u003c/p>\n\u003cp>2. Drain off the bacon grease. Brown the sausage in the same pan; drain and add to the pot.\u003c/p>\n\u003cp>3. Drain off the fat from the pan again. Brown the ground beef; drain and add to the pot with the other meats.\u003c/p>\n\u003cp>4. Add all of the remaining ingredients and bring to a bubble, stirring periodically. Then, lower heat and simmer on low for at least 6 hours.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Serve with chili toppings of you'd like (shredded cheese, sour cream, green onion or chives), Frito scoops, quesadillas, or bread bowl. \u003c/p>\n\n",
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"description": "2 pounds of bacon, 4 pounds of sausage, 6 pounds of ground beef…and that's only the beginning. Isn't the Super Bowl coming up or something?\r\n",
"title": "Massive Pot of Chili | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Tahoe-2009-007.jpg\" alt=\"Sitrring the massive pot\" title=\"Sitrring the massive pot\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-10049\">\u003cbr>\n\u003cem>Stirring the massive pot \u003c/em>\u003c/p>\n\u003cp>2 pounds of bacon, 4 pounds of sausage, 6 pounds of ground beef...and that's only the beginning.\u003c/p>\n\u003cp>This recipe may seem excessive, but by the time this massive pot of chili is done cooking, and certainly by the time you've gone through the last of it, you always want just a little bit more.\u003c/p>\n\u003cp>It really is that good. It's not like some chili which sits in your stomach like a ton of bricks. It's not too beany, or too spicy, or too smoky. It's complex, with a sweet savory tang, and layers of meaty flavor throughout. For me, it's the sweetness that makes this chili special. A \u003cstrong>multi-dimensional sweetness\u003c/strong> derived from a number of ingredients: carrots (grated so that they melt into the sauce), ketchup, barbecue sauce, sugar, and baker's chocolate. \u003c/p>\n\u003cp>That's \u003cstrong>Secret #1\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Secret #2\u003c/strong> is adding a \u003cstrong>parmesan rind\u003c/strong> to the pot. This is an old Italian trick I learned for creating rich soups, stocks, tomato sauce, or...chili! Remember it next time you finish off an expensive wedge of parmigiano. After you're done digging away at all the edible parts, pop the rind in a freezer bag and save it for a rainy (or shall I say \u003cem>chili\u003c/em>, ha ha ha) day. \u003c/p>\n\u003cp>\u003cstrong>Secret #3\u003c/strong>: let it \u003cstrong>simmer for a long long time\u003c/strong>. This is one of those dishes that tastes better the next day, or the day after that. I kid you not, I let this simmer for 6 hours or more. I will usually make it late afternoon on a weekend, let it cook all evening, and then turn off the flame and cover it right before going to bed. The next day, the flavors will have melded together into something amazing. \u003c/p>\n\u003cp>There may be a few lingering doubts in your mind about why not to make this recipe. One being the long list of ingredients, to which I say, okay, there are a lot of ingredients, and yes, you will need to make a Costco run, but after that it's really easy. You basically just add everything to a big pot and leave it alone. Fool proof. And worth it.\u003c/p>\n\u003cp>The other question may concern the alarming quantity this recipe makes. Feeds 20+. Yes, it does! But really, you'll be surprised at how quickly this goes, and I mean, if you're going to make all that effort in getting the ingredients, you might as well go the whole nine yards. If you're still on the fence, consider these scenarios where a massive pot of chili makes perfect sense: \u003c/p>\n\u003cp>•\t\u003cstrong>Game Day\u003c/strong> with lots of men to feed. Isn't the Super Bowl coming up or something?\u003cbr>\n•\t\u003cstrong>Ski weekend\u003c/strong>. This is the perfect make-ahead meal. All you have to do is heat it up on the stove, which is the maximum effort I usually have in me after a day on the slopes, when my quads have turned to lead.\u003cbr>\n•\t\u003cstrong>Any weekend\u003c/strong>. Especially when it is relentlessly rainy and cold outside. (You may know what I mean). Extra bonus, this recipe freezes really well. Store away single/double servings of this and have a warm, satisfying, homemade meal ready in minutes any time.\u003c/p>\n\u003cp>Now that you're ready for chili, the next challenge is to find a pot that is sufficiently massive. You're on your own for that one. Alright, I'll give you a hint: I scored mine off of Craigslist from a restaurant going out of business. For something this size, go commercial. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Tahoe-2009-013.jpg\" alt=\"Chili with Cheese Quesadillas\" title=\"Chili with Cheese Quesadillas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10048\">\u003cbr>\n\u003cem>Chili with Cheese Quesadillas\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Massive Pot of Chili\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 20+\u003c/p>\n\u003cp>\u003cem>Adapted from \u003ca href=\"http://www.foodnetwork.com/recipes/all-american-festivals/major-cojones-chili-recipe/index.html\">Steve Conn and Colerain Firefighters Local 3915's \"Major Cojone's Chili.\"\u003c/a> I guess it makes sense that the original recipe would come from a fire house 🙂 I doubled the Major's recipe, made some tweaks to the heat source, and added some sweet secret ingredients.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds applewood-smoked bacon, diced into 1 inch squares\u003cbr>\n4 pounds spicy Italian pork sausage, removed from casings\u003cbr>\n6 pounds ground beef\u003cbr>\n1 jalapeno pepper, finely chopped\u003cbr>\n3 red bell peppers, chopped\u003cbr>\n4 large onions, finely chopped\u003cbr>\n3 carrots, grated\u003cbr>\n8 cloves garlic, finely chopped\u003cbr>\n4 cans (28 oz) chili beans\u003cbr>\n6 lb 10 oz Costco-sized can crushed tomatoes\u003cbr>\n6 lb 10 oz Costco-sized can tomato sauce\u003cbr>\n2 cups ketchup\u003cbr>\n2 cups sugar\u003cbr>\n2 cups water\u003cbr>\n1/2 cup BBQ sauce\u003cbr>\n1/4 cup Worcestershire sauce\u003cbr>\n4 tablespoons red chili powder\u003cbr>\n2 tablespoons Sriracha chili sauce\u003cbr>\n2 ounces baker's chocolate\u003cbr>\n1 parmesan rind\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large pan, cook bacon until crispy; drain and add to a 3-gallon pot.\u003c/p>\n\u003cp>2. Drain off the bacon grease. Brown the sausage in the same pan; drain and add to the pot.\u003c/p>\n\u003cp>3. Drain off the fat from the pan again. Brown the ground beef; drain and add to the pot with the other meats.\u003c/p>\n\u003cp>4. Add all of the remaining ingredients and bring to a bubble, stirring periodically. Then, lower heat and simmer on low for at least 6 hours.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Serve with chili toppings of you'd like (shredded cheese, sour cream, green onion or chives), Frito scoops, quesadillas, or bread bowl. \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/24/2010/01/shepherds-pie.jpg\" alt=\"shepherds pie\" title=\"shepherds pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10031\">\u003c/p>\n\u003cp>What happens when \u003ca href=\"http://www.piecouncil.org/Events/NationalPieDay/\">National Pie Day\u003c/a> meets \u003ca href=\"http://www.scotland.org/burns-night/\">Burns Night\u003c/a>? \u003c/p>\n\u003cp>Not a haggis pie, thankfully. But something haggis-inspired, something that could live up to lines like these, from the Scottish poet Robert Burns' immortal \u003ca href=\"http://www.worldburnsclub.com/poems/translations/address_to_a_haggis.htm\">Address to a Haggis,\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>But mark the Rustic, haggis fed,\u003cbr>\nThe trembling earth resounds his tread.\u003c/p>\u003c/blockquote>\n\u003cp>In other words, not salad. Lamb, the foundation of this \"great chieftain o' the puddin'-race,\" should be involved, perhaps using parts a little more approachable than the lungs, liver, and heart from which haggis is traditionally made. Also present should be neeps and tatties (rutabagas, or what Brits would call swedes, and potatoes), the pearls and pumps to haggis's little black dress. Finally, it should be both celebratory and economical, in honor of that famous Scottish thrift. \u003c/p>\n\u003cp>And why not make it pie-like while you're at it? Not because I really take a marketing ploy like National Pie Day seriously (yes, inroads may have been made by panna cotta, Oreos, and pineapple upside-down cake, but pie is far from an endangered species here) but because pie makes a party. Cupcakes are cute, cookies are swell, but a pie is Something Special. Not to mention that as a certified \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/22/calling-the-pie-therapist/\">Pie Therapist\u003c/a>, I feel that no good pie-making opportunity should be ignored.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Taken altogether, then, what better dish for a rainy winter day than a Shepherd's Pie, made with the leftovers of a good lamb stew instead of the usual drab gravel of ground meat. And topped with a thick cloud of mashed potatoes mixed with rutabaga, turnip's earthier cousin, the whole flecked with green bits of leek or scallion. Some rosemary, thyme, and bay leaf could also go into the stew, since this is California and these herbs grow everywhere. \u003c/p>\n\u003cp>Irish cookbook author Tamasin Day-Lewis suggests lamb neck for stewing, and having spied some at \u003ca href=\"http://www.avedanos.com/\">Avedano's\u003c/a> recently, I decided to give her advice a try. And she's right: these \"thick, bony, fatty chunks\" are just right for stewing, falling into thick flavorful shreds after stewing, while the bones add body to the base. You'll need 2 necks for this, each cut up into four or five pieces (ask the butcher to do this for you, as this is requires serious bone-cleaving action that you don't want to attempt without a mallet, a heavy cleaver, solid arm muscles, and a very sturdy wooden countertop). \u003c/p>\n\u003cp>The stew makes plenty; eat it one day for dinner, then make your shepherd's pie with the leftovers on the following day. Serve, naturally, with a wee dram of your favorite whisky--Caol Ila, perhaps, Laguvulin, a tot of Ardbeg or Laphroaig. \u003c/p>\n\u003cp>\u003cstrong>Shepherd's Pie for Scotland\u003c/strong>\u003cbr>\nIt can be a bit tricky to find rutabagas. Cauliflower, especially the beautiful, usually organic golden variety, makes a fine substitute if you find yourself stranded far from these useful roots. If you're making the stew a day ahead of time, leave the meat on the bones. Remove the meat and discard the bones just before serving. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 1/2 lbs (or thereabouts) lamb neck\u003cbr>\n4 carrots, chopped in rough chunks\u003cbr>\n3 sticks celery or one head fennel, chopped\u003cbr>\n2 onions, peeled and sliced\u003cbr>\n2 leeks, trimmed and chopped\u003cbr>\n2 sprigs fresh thyme, 2 sprigs fresh rosemary, 4 sprigs parsley, tied together\u003cbr>\nSalt and pepper\u003c/p>\n\u003cp>For topping:\u003cbr>\n3 large potatoes, peeled and roughly chopped\u003cbr>\n1 large rutabaga, or 1 small head cauliflower\u003cbr>\nknob of butter (size depends on how buttery you think mashed potatoes should be)\u003cbr>\n1 cup buttermilk or whole milk, more as needed\u003cbr>\ngreen part of 1 leek, finely chopped, or 3 scallions, finally chopped\u003cbr>\nSalt and pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Put the lamb in a large pot and cover with cold water. Over medium heat, bring to a boil. Drain off water and scummy froth; rinse both meat and pot. \u003c/p>\n\u003cp>2. Lay onions, carrots, leeks, celery on bottom of pot. Add lamb and herb bundle. Sprinkle lightly with salt and pepper. Cover with water until lamb is just barely covered. \u003c/p>\n\u003cp>3. Bring to a simmer, reduce heat, cover, and cook slowly until lamb is very tender and can be pushed off the bone with a spoon, 1 1/2 to 2 hours. \u003c/p>\n\u003cp>4. Let cool slightly, then remove lamb from pot. Set aside until cool enough to handle. While lamb is cooling, mash some of the cooked vegetables roughly to thicken sauce. Taste for seasoning. Remove herb bundle and discard. \u003c/p>\n\u003cp>5. Using your hands, remove lamb from bones and return meat to pot. Reheat before serving. Refrigerate any leftovers. \u003c/p>\n\u003cp>6. To make topping, cover potatoes and rutabaga chunks with water, adding a few good pinches of salt. Bring to a boil and simmer gently until potatoes are soft. (If using cauliflower, add when potatoes are just barely tender.)\u003c/p>\n\u003cp>7. Preheat oven to 350F. Drain potatoes and return to pot. Add butter and mash well. Add buttermilk or milk a little at a time, mashing thoroughly as you go, until desired consistency is reached (don't let it get too loose and creamy; it should be on the stiff side). \u003c/p>\n\u003cp>8. Saute leeks or scallion in a little butter, stirring, until softened. Add to potatoes. \u003c/p>\n\u003cp>9. Spread leftover stew in a 2-inch-deep baking dish, preferably glass or ceramic. Mound mashed potato over stew. Bake in the oven until stew is heated through and potatoes are just beginning to brown in parts, about 30 minutes. Serve hot. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>For those truly dedicated to all things haggis, \u003ca href=\"http://news.bbc.co.uk/2/hi/uk_news/scotland/8477432.stm\">this report from the BBC\u003c/a> claims that the U.S. Dept. of Agriculture is considering lifting a twenty-year-old ban on importing Scottish-made haggis into the U.S. It also notes that a prominent haggis manufacturer has recently branched out into making haggis nachos. \u003c/em>\u003c/p>\n\n",
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"excerpt": "What happens when National Pie Day meets Burns Night? \r\n\r\nNot a haggis pie, thankfully. But something haggis-inspired in the shape of a warming shepherd's pie.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/shepherds-pie.jpg\" alt=\"shepherds pie\" title=\"shepherds pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10031\">\u003c/p>\n\u003cp>What happens when \u003ca href=\"http://www.piecouncil.org/Events/NationalPieDay/\">National Pie Day\u003c/a> meets \u003ca href=\"http://www.scotland.org/burns-night/\">Burns Night\u003c/a>? \u003c/p>\n\u003cp>Not a haggis pie, thankfully. But something haggis-inspired, something that could live up to lines like these, from the Scottish poet Robert Burns' immortal \u003ca href=\"http://www.worldburnsclub.com/poems/translations/address_to_a_haggis.htm\">Address to a Haggis,\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>But mark the Rustic, haggis fed,\u003cbr>\nThe trembling earth resounds his tread.\u003c/p>\u003c/blockquote>\n\u003cp>In other words, not salad. Lamb, the foundation of this \"great chieftain o' the puddin'-race,\" should be involved, perhaps using parts a little more approachable than the lungs, liver, and heart from which haggis is traditionally made. Also present should be neeps and tatties (rutabagas, or what Brits would call swedes, and potatoes), the pearls and pumps to haggis's little black dress. Finally, it should be both celebratory and economical, in honor of that famous Scottish thrift. \u003c/p>\n\u003cp>And why not make it pie-like while you're at it? Not because I really take a marketing ploy like National Pie Day seriously (yes, inroads may have been made by panna cotta, Oreos, and pineapple upside-down cake, but pie is far from an endangered species here) but because pie makes a party. Cupcakes are cute, cookies are swell, but a pie is Something Special. Not to mention that as a certified \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/22/calling-the-pie-therapist/\">Pie Therapist\u003c/a>, I feel that no good pie-making opportunity should be ignored.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Taken altogether, then, what better dish for a rainy winter day than a Shepherd's Pie, made with the leftovers of a good lamb stew instead of the usual drab gravel of ground meat. And topped with a thick cloud of mashed potatoes mixed with rutabaga, turnip's earthier cousin, the whole flecked with green bits of leek or scallion. Some rosemary, thyme, and bay leaf could also go into the stew, since this is California and these herbs grow everywhere. \u003c/p>\n\u003cp>Irish cookbook author Tamasin Day-Lewis suggests lamb neck for stewing, and having spied some at \u003ca href=\"http://www.avedanos.com/\">Avedano's\u003c/a> recently, I decided to give her advice a try. And she's right: these \"thick, bony, fatty chunks\" are just right for stewing, falling into thick flavorful shreds after stewing, while the bones add body to the base. You'll need 2 necks for this, each cut up into four or five pieces (ask the butcher to do this for you, as this is requires serious bone-cleaving action that you don't want to attempt without a mallet, a heavy cleaver, solid arm muscles, and a very sturdy wooden countertop). \u003c/p>\n\u003cp>The stew makes plenty; eat it one day for dinner, then make your shepherd's pie with the leftovers on the following day. Serve, naturally, with a wee dram of your favorite whisky--Caol Ila, perhaps, Laguvulin, a tot of Ardbeg or Laphroaig. \u003c/p>\n\u003cp>\u003cstrong>Shepherd's Pie for Scotland\u003c/strong>\u003cbr>\nIt can be a bit tricky to find rutabagas. Cauliflower, especially the beautiful, usually organic golden variety, makes a fine substitute if you find yourself stranded far from these useful roots. If you're making the stew a day ahead of time, leave the meat on the bones. Remove the meat and discard the bones just before serving. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 1/2 lbs (or thereabouts) lamb neck\u003cbr>\n4 carrots, chopped in rough chunks\u003cbr>\n3 sticks celery or one head fennel, chopped\u003cbr>\n2 onions, peeled and sliced\u003cbr>\n2 leeks, trimmed and chopped\u003cbr>\n2 sprigs fresh thyme, 2 sprigs fresh rosemary, 4 sprigs parsley, tied together\u003cbr>\nSalt and pepper\u003c/p>\n\u003cp>For topping:\u003cbr>\n3 large potatoes, peeled and roughly chopped\u003cbr>\n1 large rutabaga, or 1 small head cauliflower\u003cbr>\nknob of butter (size depends on how buttery you think mashed potatoes should be)\u003cbr>\n1 cup buttermilk or whole milk, more as needed\u003cbr>\ngreen part of 1 leek, finely chopped, or 3 scallions, finally chopped\u003cbr>\nSalt and pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Put the lamb in a large pot and cover with cold water. Over medium heat, bring to a boil. Drain off water and scummy froth; rinse both meat and pot. \u003c/p>\n\u003cp>2. Lay onions, carrots, leeks, celery on bottom of pot. Add lamb and herb bundle. Sprinkle lightly with salt and pepper. Cover with water until lamb is just barely covered. \u003c/p>\n\u003cp>3. Bring to a simmer, reduce heat, cover, and cook slowly until lamb is very tender and can be pushed off the bone with a spoon, 1 1/2 to 2 hours. \u003c/p>\n\u003cp>4. Let cool slightly, then remove lamb from pot. Set aside until cool enough to handle. While lamb is cooling, mash some of the cooked vegetables roughly to thicken sauce. Taste for seasoning. Remove herb bundle and discard. \u003c/p>\n\u003cp>5. Using your hands, remove lamb from bones and return meat to pot. Reheat before serving. Refrigerate any leftovers. \u003c/p>\n\u003cp>6. To make topping, cover potatoes and rutabaga chunks with water, adding a few good pinches of salt. Bring to a boil and simmer gently until potatoes are soft. (If using cauliflower, add when potatoes are just barely tender.)\u003c/p>\n\u003cp>7. Preheat oven to 350F. Drain potatoes and return to pot. Add butter and mash well. Add buttermilk or milk a little at a time, mashing thoroughly as you go, until desired consistency is reached (don't let it get too loose and creamy; it should be on the stiff side). \u003c/p>\n\u003cp>8. Saute leeks or scallion in a little butter, stirring, until softened. Add to potatoes. \u003c/p>\n\u003cp>9. Spread leftover stew in a 2-inch-deep baking dish, preferably glass or ceramic. Mound mashed potato over stew. Bake in the oven until stew is heated through and potatoes are just beginning to brown in parts, about 30 minutes. Serve hot. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>For those truly dedicated to all things haggis, \u003ca href=\"http://news.bbc.co.uk/2/hi/uk_news/scotland/8477432.stm\">this report from the BBC\u003c/a> claims that the U.S. Dept. of Agriculture is considering lifting a twenty-year-old ban on importing Scottish-made haggis into the U.S. It also notes that a prominent haggis manufacturer has recently branched out into making haggis nachos. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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}
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"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"id": "fresh-air",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "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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