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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/king-friday.jpg\" alt=\"king friday\" title=\"king friday\" width=\"231\" height=\"250\" class=\"alignleft size-full wp-image-9896\">A couple of weeks ago at work, our pastry chef, Guillermo, brought up a large, round cake from the pastry kitchen downstairs.\u003c/p>\n\u003cp>Everyone quickly descended upon it. It was devoured within minutes of its initial appearance.\u003c/p>\n\u003cp>\"Tell me if you find the bean!,\" he said to the staff as they crowded around the cake.\u003c/p>\n\u003cp>Though I had never encountered a King's Cake in person, I had seen them eaten on occasion in European films during my college days. I knew that the lucky fellow or fellowess that found the bean would be crowned \"King/Queen for a Day.\"\u003c/p>\n\u003cp>I wanted that bean.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I took a bite of the yeasty cake. I tasted cinnamon, I tasted orange water, but nothing that might chip my front tooth like a hard bean or a plastic baby, which are sometimes used. Then I took another bite...\u003c/p>\n\u003cp>There was no crunch, no cracking of enamel, just a hint of something with a little less give than the bready cake that surrounded it.\u003c/p>\n\u003cp>I found the bean. Though it was nearly 10 pm, I knew that I was going to be king for the next two hours. I wanted to make the most of it, issuing decrees to my fellow staff members. \"We command you to run our drinks to table 41.\" \"We feel that the emptying out of ice buckets is beneath us.\" How I longed to have a legitimate excuse to use the royal \"we\".\u003c/p>\n\u003cp>When I told Guillermo that I had found the bean, I wondered aloud where my crown was. \"Sorry,\" he said, \"no crowns.\"\u003c/p>\n\u003cp>\"So what do I get then?\" I asked.\u003c/p>\n\u003cp>Our executive chef looked at me, laughed, and said, \"You get to buy Mexican coke and tamales for the entire kitchen staff.\" I learned the hard way how hard life must be for other royals, what with all that responsibility of feeding the masses and what not.\u003c/p>\n\u003cp>Fortunately, I learned that there were two other beans planted in that cake, which not only tied in nicely with the story of the appearance of The Three Kings, or Magi (which is how this whole Epiphany business got started), but cut my portion of the gifting down to one third. Delightful. And it's supposed to bring me good luck for the rest of the year.\u003c/p>\n\u003cp>According to some traditions, since I found the bean, it is now my turn to make a King's cake. Some cultures only make them for the \u003ca href=\"http://en.wikipedia.org/wiki/Epiphany_(holiday)\">Feast of the Epiphany\u003c/a>, others, like the notoriously celebratory denizens of New Orleans, see Epiphany as more or less the kick-off to a month of parties that lead up to Mardi Gras. I'm siding with New Orleans here, since that means I'm well within the King's Cake zone.\u003c/p>\n\u003cp>\u003cstrong>Three Kings\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/babyjesus-150x150.jpg\" alt=\"babyjesus\" title=\"babyjesus\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-9899\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/elvis-presley-wall1-150x150.jpg\" alt=\"elvis-presley-wall1\" title=\"elvis-presley-wall1\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-9900\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/DrMartinLutherKingJr-150x150.jpg\" alt=\"DrMartinLutherKingJr\" title=\"DrMartinLutherKingJr\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-9901\">\u003c/p>\n\u003cp>When thinking about this cake, I realized something significant-- January is rather king-heavy in its celebrations. At the beginning of the month, we've got the baby Jesus, who some call the King of Kings; right after that comes the birthday of Elvis, the King of rock and roll; and, finally, there is Martin Luther King, Jr. Holiday. Three kings. Count 'em.\u003c/p>\n\u003cp>It was all \u003cem>too\u003c/em> perfect to pass up.\u003c/p>\n\u003cp>Rather than make a straightforward, Jesus-oriented King's cake cake, I could celebrate all three kings (Sorry, Carole King was born in February) by adding three different kinds of beans.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/three-beans-300x300.jpg\" alt=\"three beans\" title=\"three beans\" width=\"300\" height=\"300\" class=\"alignnone size-medium wp-image-9904\">\u003c/p>\n\u003cp>Ideally, I would have liked one of those plastic babies to stand in for Jesus, a quaalude for Elvis, and a little peace sign for Dr. King. However, I had concerns about them melting/dissolving and causing those who ate of the cake all sorts of problems and I can't afford another lawsuit this year, so I stuck to beans.\u003c/p>\n\u003cp>\u003cstrong>How to Play the Cake Game\u003c/strong>\u003c/p>\n\u003cp>I suggest you tell those who would consume this cake precisely which bean represents whom (It's your choice. Mix it up a little. I'm sure Dr. King, for example, would get awfully tired of always having to be the black bean. There should be \u003cstrong>no grey areas\u003c/strong> and \u003cstrong>no trading allowed\u003c/strong>.\u003c/p>\n\u003cp>Once all three beans are found, each lucky finder will then be obligated to spend the rest of the day emulating the king he or she has found. For example, if one person finds the Jesus bean, she might take a stab at practicing forgiveness (especially to the baker of this cake, who is the person what got them into this situation in the first place). If another finds the Dr. King bean, he might perform an act in the name of civil rights. I do not recommend, however, that the finder of the Elvis bean start dating underage girls. Perhaps a song or a little swiveling of the hips would be more appropriate. Do what you want-- you baked the cake, so you get to set the rules, king maker.\u003c/p>\n\u003cp>How's that for absolute power?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/finished-king-cake.jpg\" alt=\"finished king cake\" title=\"finished king cake\" width=\"256\" height=\"350\" class=\"alignnone size-full wp-image-9905\">\u003c/p>\n\u003cp>\u003cstrong>Three Kings' Cake\u003c/strong>\u003c/p>\n\u003cp>This is my own, made-up version of the Mexican King Cake, \u003cem>Rosca de Reyes\u003c/em>, but done Sicilian style, because, well, I'm Sicilian. More correctly, I am slightly less that 1/4 Sicilian, but that's the part of the family which dominated family holidays, so that's what I'm going with. To my knowledge, no one in my family has ever bothered with such a dessert before. Not even the mass-attending, fish-on-Fridays older generations. Hell, I didn't even know what 12th Night was until I was old enough to run for president.\u003c/p>\n\u003cp>One of the things I liked about the \u003cstrong>Rosca de Reyes\u003c/strong> that my friend Guillermo made was its subtlety, both in flavor and in decoration-- all the other King Cakes I've tried have been either sickeningly sweet or frightfully/delightfully garish, like the ones that come out of \u003ca href=\"http://whereyat.wordpress.com/2010/01/06/an-epiphany/\">New Orleans\u003c/a>.\u003c/p>\n\u003cp>King cakes come in so many styles and flavors that there is no one correct way to go about it. Experiment a little, why don't you? That's what I did.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>5 to 6 cups all-purpose flour, sifted\u003c/p>\n\u003cp>3 eggs, plus 1 egg for glazing, all room temperature\u003c/p>\n\u003cp>3/4 cup granulated sugar\u003c/p>\n\u003cp>1 cup milk, scalded then cooled to lukewarm\u003c/p>\n\u003cp>1/2 pound (2 sticks) unsalted butter, melted\u003c/p>\n\u003cp>1/4 ounce dry active yeast (1 packet)\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>1 teaspoon almond extract\u003c/p>\n\u003cp>the zest of 1 orange\u003c/p>\n\u003cp>1 tablespoon anise seed\u003c/p>\n\u003cp>1 tablespoon orange flower water\u003c/p>\n\u003cp>slivered almonds for garnish\u003c/p>\n\u003cp>dried figs, slivered, for garnish\u003c/p>\n\u003cp>Turbinado sugar for garnish. Turbinado-- I remember a friend of mind telling me in a low, throaty voice, that it would be his drag name, but that is another story.\u003c/p>\n\u003cp>\u003cstrong>AND THREE BEANS\u003c/strong>, your choice.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Scald milk and let cool down to luke warm. Sprinkle yeast over the milk and let sit for about ten minutes to let it \"bloom.\" Melt butter and let cool to warm, too.\u003c/p>\n\u003cp>2. In the bowl of your electric mixer (it can, of course, be done by hand, too, but why bother if you can avoid it?), combine the butter and sugar using the paddle attachment that should have hopefully come with your machine. Add the three eggs and beat well-- until light, but not too frothy. Add vanilla and almond extracts, orange zest, and orange blossom water. \u003cstrong>Replace paddle attachment with dough hook.\u003c/strong>\u003c/p>\n\u003cp>3. In a separate bowl, combine flour, salt, and anise seed. Gradually add these dry ingredients to the wet ones and knead until the dough forms a loose, sticky ball. Place dough in a large lightly oiled, clean bowl, cover it with a moistened (clean) cloth and let sit somewhere warm until it has doubled in size (about an hour and a half). I prefer the inside of my turned-off oven myself. And you?\u003c/p>\n\u003cp>4. Turn dough out onto a floured work surface. If the dough seems a little too sticky or loose to work with at this point, just add more flour. If you're adding a lot more flour, add a little more sugar, too while you're at it. The dough should be workable, but not dry.\u003c/p>\n\u003cp>5. Place some sort of heat-proof bowl or other such roundish item at the center of a parchment (or better, silpat) lined baking sheet. Brush or rub the bowl lightly with butter or oil to prevent sticking. Roll the dough with your hands to make a rather thickish rope and wrap it around the bowl, tucking one of the ends under the other. If there are strange little folds or creases, it doesn't matter-- they will work themselves out in the end. And don't fret about using all of the dough. I did not-- it won't all quite fit into a baking sheet, so there is some to discard of find other, novel uses for.\u003c/p>\n\u003cp>6. Let the dough rise again, just as one of these three kings as promised to do. Fortunately, one only has to wait about 40 minutes to an hour for the bread, not 2,000 years like the Christians have been doing.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/unbaked-king-cake-199x300.jpg\" alt=\"unbaked king cake\" title=\"unbaked king cake\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-9893\">\u003c/p>\n\u003cp>7. When sufficiently risen, lightly brush the surface of your dough ring with an egg wash (the remaining egg beaten with about a tablespoon of water). Decorate with dried figs, almonds, and Turbinado sugar. \u003cstrong>Tuck the three beans into the underside of the dough at various intervals.\u003c/strong>\u003c/p>\n\u003cp>8. Bake in a 375° oven until done. I know this sounds vague, but it depends entirely upon how large you decide to make your cake. This particular cake will take anywhere from 40 minutes to an hour. Give it a little check at around minute 35 or so. Essentially, when it smells done, it's done.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>9. When sufficiently cooled, inflict this cake upon your friends and loved ones, all the while preparing yourself for retribution.\u003c/p>\n\n",
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"excerpt": "January is rather king-heavy in its celebrations. At the beginning of the month, we've got the baby Jesus, who some call the King of Kings; right after that comes the birthday of Elvis, the King of rock and roll; and, finally, there is Martin Luther King, jr. Holiday. Three kings. Count 'em.\r\n\r\nIt was all \u003cem>too\u003c/em> perfect to pass up.\r\n\r\nRather than make a straightforward, Jesus-oriented King's cake cake, I could celebrate all three kings by adding three different kinds of beans.\r\n\r\n",
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"description": "January is rather king-heavy in its celebrations. At the beginning of the month, we've got the baby Jesus, who some call the King of Kings; right after that comes the birthday of Elvis, the King of rock and roll; and, finally, there is Martin Luther King, jr. Holiday. Three kings. Count 'em.\r\n\r\nIt was all too perfect to pass up.\r\n\r\nRather than make a straightforward, Jesus-oriented King's cake cake, I could celebrate all three kings by adding three different kinds of beans.\r\n\r\n",
"title": "King Friday: Three Kings Cake | 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/king-friday.jpg\" alt=\"king friday\" title=\"king friday\" width=\"231\" height=\"250\" class=\"alignleft size-full wp-image-9896\">A couple of weeks ago at work, our pastry chef, Guillermo, brought up a large, round cake from the pastry kitchen downstairs.\u003c/p>\n\u003cp>Everyone quickly descended upon it. It was devoured within minutes of its initial appearance.\u003c/p>\n\u003cp>\"Tell me if you find the bean!,\" he said to the staff as they crowded around the cake.\u003c/p>\n\u003cp>Though I had never encountered a King's Cake in person, I had seen them eaten on occasion in European films during my college days. I knew that the lucky fellow or fellowess that found the bean would be crowned \"King/Queen for a Day.\"\u003c/p>\n\u003cp>I wanted that bean.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I took a bite of the yeasty cake. I tasted cinnamon, I tasted orange water, but nothing that might chip my front tooth like a hard bean or a plastic baby, which are sometimes used. Then I took another bite...\u003c/p>\n\u003cp>There was no crunch, no cracking of enamel, just a hint of something with a little less give than the bready cake that surrounded it.\u003c/p>\n\u003cp>I found the bean. Though it was nearly 10 pm, I knew that I was going to be king for the next two hours. I wanted to make the most of it, issuing decrees to my fellow staff members. \"We command you to run our drinks to table 41.\" \"We feel that the emptying out of ice buckets is beneath us.\" How I longed to have a legitimate excuse to use the royal \"we\".\u003c/p>\n\u003cp>When I told Guillermo that I had found the bean, I wondered aloud where my crown was. \"Sorry,\" he said, \"no crowns.\"\u003c/p>\n\u003cp>\"So what do I get then?\" I asked.\u003c/p>\n\u003cp>Our executive chef looked at me, laughed, and said, \"You get to buy Mexican coke and tamales for the entire kitchen staff.\" I learned the hard way how hard life must be for other royals, what with all that responsibility of feeding the masses and what not.\u003c/p>\n\u003cp>Fortunately, I learned that there were two other beans planted in that cake, which not only tied in nicely with the story of the appearance of The Three Kings, or Magi (which is how this whole Epiphany business got started), but cut my portion of the gifting down to one third. Delightful. And it's supposed to bring me good luck for the rest of the year.\u003c/p>\n\u003cp>According to some traditions, since I found the bean, it is now my turn to make a King's cake. Some cultures only make them for the \u003ca href=\"http://en.wikipedia.org/wiki/Epiphany_(holiday)\">Feast of the Epiphany\u003c/a>, others, like the notoriously celebratory denizens of New Orleans, see Epiphany as more or less the kick-off to a month of parties that lead up to Mardi Gras. I'm siding with New Orleans here, since that means I'm well within the King's Cake zone.\u003c/p>\n\u003cp>\u003cstrong>Three Kings\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/babyjesus-150x150.jpg\" alt=\"babyjesus\" title=\"babyjesus\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-9899\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/elvis-presley-wall1-150x150.jpg\" alt=\"elvis-presley-wall1\" title=\"elvis-presley-wall1\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-9900\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/DrMartinLutherKingJr-150x150.jpg\" alt=\"DrMartinLutherKingJr\" title=\"DrMartinLutherKingJr\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-9901\">\u003c/p>\n\u003cp>When thinking about this cake, I realized something significant-- January is rather king-heavy in its celebrations. At the beginning of the month, we've got the baby Jesus, who some call the King of Kings; right after that comes the birthday of Elvis, the King of rock and roll; and, finally, there is Martin Luther King, Jr. Holiday. Three kings. Count 'em.\u003c/p>\n\u003cp>It was all \u003cem>too\u003c/em> perfect to pass up.\u003c/p>\n\u003cp>Rather than make a straightforward, Jesus-oriented King's cake cake, I could celebrate all three kings (Sorry, Carole King was born in February) by adding three different kinds of beans.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/three-beans-300x300.jpg\" alt=\"three beans\" title=\"three beans\" width=\"300\" height=\"300\" class=\"alignnone size-medium wp-image-9904\">\u003c/p>\n\u003cp>Ideally, I would have liked one of those plastic babies to stand in for Jesus, a quaalude for Elvis, and a little peace sign for Dr. King. However, I had concerns about them melting/dissolving and causing those who ate of the cake all sorts of problems and I can't afford another lawsuit this year, so I stuck to beans.\u003c/p>\n\u003cp>\u003cstrong>How to Play the Cake Game\u003c/strong>\u003c/p>\n\u003cp>I suggest you tell those who would consume this cake precisely which bean represents whom (It's your choice. Mix it up a little. I'm sure Dr. King, for example, would get awfully tired of always having to be the black bean. There should be \u003cstrong>no grey areas\u003c/strong> and \u003cstrong>no trading allowed\u003c/strong>.\u003c/p>\n\u003cp>Once all three beans are found, each lucky finder will then be obligated to spend the rest of the day emulating the king he or she has found. For example, if one person finds the Jesus bean, she might take a stab at practicing forgiveness (especially to the baker of this cake, who is the person what got them into this situation in the first place). If another finds the Dr. King bean, he might perform an act in the name of civil rights. I do not recommend, however, that the finder of the Elvis bean start dating underage girls. Perhaps a song or a little swiveling of the hips would be more appropriate. Do what you want-- you baked the cake, so you get to set the rules, king maker.\u003c/p>\n\u003cp>How's that for absolute power?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/finished-king-cake.jpg\" alt=\"finished king cake\" title=\"finished king cake\" width=\"256\" height=\"350\" class=\"alignnone size-full wp-image-9905\">\u003c/p>\n\u003cp>\u003cstrong>Three Kings' Cake\u003c/strong>\u003c/p>\n\u003cp>This is my own, made-up version of the Mexican King Cake, \u003cem>Rosca de Reyes\u003c/em>, but done Sicilian style, because, well, I'm Sicilian. More correctly, I am slightly less that 1/4 Sicilian, but that's the part of the family which dominated family holidays, so that's what I'm going with. To my knowledge, no one in my family has ever bothered with such a dessert before. Not even the mass-attending, fish-on-Fridays older generations. Hell, I didn't even know what 12th Night was until I was old enough to run for president.\u003c/p>\n\u003cp>One of the things I liked about the \u003cstrong>Rosca de Reyes\u003c/strong> that my friend Guillermo made was its subtlety, both in flavor and in decoration-- all the other King Cakes I've tried have been either sickeningly sweet or frightfully/delightfully garish, like the ones that come out of \u003ca href=\"http://whereyat.wordpress.com/2010/01/06/an-epiphany/\">New Orleans\u003c/a>.\u003c/p>\n\u003cp>King cakes come in so many styles and flavors that there is no one correct way to go about it. Experiment a little, why don't you? That's what I did.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>5 to 6 cups all-purpose flour, sifted\u003c/p>\n\u003cp>3 eggs, plus 1 egg for glazing, all room temperature\u003c/p>\n\u003cp>3/4 cup granulated sugar\u003c/p>\n\u003cp>1 cup milk, scalded then cooled to lukewarm\u003c/p>\n\u003cp>1/2 pound (2 sticks) unsalted butter, melted\u003c/p>\n\u003cp>1/4 ounce dry active yeast (1 packet)\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>1 teaspoon almond extract\u003c/p>\n\u003cp>the zest of 1 orange\u003c/p>\n\u003cp>1 tablespoon anise seed\u003c/p>\n\u003cp>1 tablespoon orange flower water\u003c/p>\n\u003cp>slivered almonds for garnish\u003c/p>\n\u003cp>dried figs, slivered, for garnish\u003c/p>\n\u003cp>Turbinado sugar for garnish. Turbinado-- I remember a friend of mind telling me in a low, throaty voice, that it would be his drag name, but that is another story.\u003c/p>\n\u003cp>\u003cstrong>AND THREE BEANS\u003c/strong>, your choice.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Scald milk and let cool down to luke warm. Sprinkle yeast over the milk and let sit for about ten minutes to let it \"bloom.\" Melt butter and let cool to warm, too.\u003c/p>\n\u003cp>2. In the bowl of your electric mixer (it can, of course, be done by hand, too, but why bother if you can avoid it?), combine the butter and sugar using the paddle attachment that should have hopefully come with your machine. Add the three eggs and beat well-- until light, but not too frothy. Add vanilla and almond extracts, orange zest, and orange blossom water. \u003cstrong>Replace paddle attachment with dough hook.\u003c/strong>\u003c/p>\n\u003cp>3. In a separate bowl, combine flour, salt, and anise seed. Gradually add these dry ingredients to the wet ones and knead until the dough forms a loose, sticky ball. Place dough in a large lightly oiled, clean bowl, cover it with a moistened (clean) cloth and let sit somewhere warm until it has doubled in size (about an hour and a half). I prefer the inside of my turned-off oven myself. And you?\u003c/p>\n\u003cp>4. Turn dough out onto a floured work surface. If the dough seems a little too sticky or loose to work with at this point, just add more flour. If you're adding a lot more flour, add a little more sugar, too while you're at it. The dough should be workable, but not dry.\u003c/p>\n\u003cp>5. Place some sort of heat-proof bowl or other such roundish item at the center of a parchment (or better, silpat) lined baking sheet. Brush or rub the bowl lightly with butter or oil to prevent sticking. Roll the dough with your hands to make a rather thickish rope and wrap it around the bowl, tucking one of the ends under the other. If there are strange little folds or creases, it doesn't matter-- they will work themselves out in the end. And don't fret about using all of the dough. I did not-- it won't all quite fit into a baking sheet, so there is some to discard of find other, novel uses for.\u003c/p>\n\u003cp>6. Let the dough rise again, just as one of these three kings as promised to do. Fortunately, one only has to wait about 40 minutes to an hour for the bread, not 2,000 years like the Christians have been doing.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/unbaked-king-cake-199x300.jpg\" alt=\"unbaked king cake\" title=\"unbaked king cake\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-9893\">\u003c/p>\n\u003cp>7. When sufficiently risen, lightly brush the surface of your dough ring with an egg wash (the remaining egg beaten with about a tablespoon of water). Decorate with dried figs, almonds, and Turbinado sugar. \u003cstrong>Tuck the three beans into the underside of the dough at various intervals.\u003c/strong>\u003c/p>\n\u003cp>8. Bake in a 375° oven until done. I know this sounds vague, but it depends entirely upon how large you decide to make your cake. This particular cake will take anywhere from 40 minutes to an hour. Give it a little check at around minute 35 or so. Essentially, when it smells done, it's done.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>9. When sufficiently cooled, inflict this cake upon your friends and loved ones, all the while preparing yourself for retribution.\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/Christmas-Cookie-Jars-005.jpg\" alt=\"Christmas Cookie Jars\" title=\"Christmas Cookie Jars\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9531\">\u003cbr>\n\u003cem>Homemade Food Gift: Christmas Cookie Jars\u003c/em>\u003c/p>\n\u003cp>Now, I realize that my timing may be off on this. Christmas has come and gone, and if you're like me, you are in detox mode from indulging over the holidays. But, if I may…I'd like to offer up some residual Christmas cheer.\u003c/p>\n\u003cp>I made these festive cookie jars this holiday season after seeing them on \u003ca href=\"http://www.browneyedbaker.com/2009/12/02/homemade-food-gift-ideas/%20\">Brown Eyed Baker's\u003c/a> list of \u003cstrong>homemade food gift ideas\u003c/strong>. Number 2 on her list is \u003ca href=\"http://www.bakerella.com/mix-things-up/\">Bakerella's\u003c/a> \u003cstrong>Homemade Cookie Mix\u003c/strong> (Be forewarned, if you have a sweet tooth, enter this site at your own risk. You will be dazzled by the goodies she whips up!). \u003c/p>\n\u003cp>At the Brown Eyed Baker's wise counsel, I turned Bakerella's Cowgirl Cookie Jars into the most adorable Christmas Cookie Jars. I lucked out and found 2 cases of canning jars on Craigslist, hit up Walgreens for some glitzy tinsel, and got my arts-and-crafts on. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Christmas-Cookie-Jars-013.jpg\" alt=\"Homemade Cookie Mix\" title=\"Homemade Cookie Mix\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-9530\">\u003cbr>\n\u003cem>Homemade Cookie Mix\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I wasn't going to blog about this, since it seemed as if I had missed the sleigh on timeliness, but the feedback I got after giving these has been amazing! Everyone is clamoring for the recipe. Not only are these pretty, thoughtful, and homemade gifts…they are really delicious. Don't take it from me though. \u003c/p>\n\u003cp>Real live testimonials:\u003c/p>\n\u003cp>\u003cem>\"These are SO good. I can't stop eating them, and I've been eating cookies all day.\" - Carly \u003c/em>\u003c/p>\n\u003cp>\"Thank you for making these completely idiot proof.\" - Christina\u003c/p>\n\u003cp>\"Holy gods of cookie heavens have shined down upon me! Best f-in baked dessert product of this Xmas season!\" - My Brother\u003cbr>\n\u003cbr>\nPeople loved these cookies. They made them with their kids. They horded them from visitors. They ate them all in one day. Warm, gooey cookies on a cold winter's day? Now that is Peace and Joy. \u003c/p>\n\u003cp>Now that the holidays are over, the last thing you may want to see is another cookie. Don't fret. Give it a day or two. It will pass. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Christmas-Cookie-Jars-023.jpg\" alt=\"Christmas Cookie Jars\" title=\"Christmas Cookie Jars\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9533\">\u003cbr>\n\u003cem>Joy to the World\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Christmas Cookie Jars\u003c/strong>\u003cbr>\n\u003cem>Adapted from \u003ca href=\"http://www.bakerella.com/mix-things-up/\">Bakerella's\u003c/a> \"Cowgirl Cookies\" \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 27 cookies\u003c/p>\n\u003cp>\u003cstrong>Dry Ingredients:\u003c/strong>\u003cbr>\n1 1/3 cup all purpose flour, spooned into measuring cup & leveled\u003cbr>\n1 teaspoon baking powder\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1/4 teaspoon salt\u003cbr>\n3/4 cup cooking oats\u003cbr>\n3/4 cup M&Ms\u003cbr>\n3/4 cup semi-sweet chocolate chips\u003cbr>\n1/2 cup brown sugar, packed\u003cbr>\n1/2 cup white sugar\u003cbr>\n1/4 cup chopped pecans\u003c/p>\n\u003cp>\u003cstrong>Wet Ingredients:\u003c/strong>\u003cbr>\n1 egg\u003cbr>\n1/2 cup butter, melted\u003cbr>\n1 teaspoon vanilla\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 350 degrees F.\u003cbr>\n2.\tStir all the dry ingredients in a large mixing bowl.\u003cbr>\n3.\tAdd 1 slightly beaten egg, 1/2 cup melted butter, and 1 teaspoon vanilla.\u003cbr>\n4.\tMix wet ingredients into dry ingredients thoroughly.\u003cbr>\n5.\tRoll the cookie dough into 1 1/2 inch balls, place on a parchment covered baking sheet and bake for 10-12 minutes.\u003cbr>\n6.\tEnjoy while warm and gooey!\u003c/p>\n\u003cp>\u003cstrong>To assemble the Cookie Jars:\u003c/strong>\u003cbr>\nStart with a 1 quart smooth, glass, canning jar. Layer the ingredients in this order:\u003c/p>\n\u003cp>1.\tFlour, baking powder, baking soda and salt (stir these all up before pouring in the jar so they are well distributed)\u003cbr>\n2.\tOats\u003cbr>\n3.\tM&Ms\u003cbr>\n4.\tChocolate chips\u003cbr>\n5.\tBrown sugar\u003cbr>\n6.\tWhite sugar\u003cbr>\n7.\tChopped pecans\u003c/p>\n\u003cp>Pack each level down *really* tightly or else it won't all fit. You can get the most packing power after the oats layer and the brown sugar layer. I used that top piece from the lid of my food processor (the thing you use to push veggies in through the hole in the lid) to really jam it all down. \u003c/p>\n\u003cp>Add the chopped pecans last, because depending on how well you pack the layers, you can add more or less pecans to adjust. As Bakerella notes, better to sacrifice nuts than chocolate. But also, for practical reasons, it helps keep the white sugar from spilling out all over the place when the recipient opens the jar. \u003c/p>\n\u003cp>The ingredients will be flush to the top of the lid when you seal it up. To decorate the top of the jars, wrap 16 inches of decorative wire tinsel around the top. Print the Preparation instructions on little cards made from wrapping paper, and punch a hole in the corner so you can attach it to the tinsel. Voila! Instant Christmas Cheer.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bakerella's non-secular version involves decorating with suede cord and some fabric. She cuts the fabric into 6 inch squares and the suede into 25 inch pieces. Place the fabric on top and tie ribbons around the lid to hold it in place.\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/24/2010/01/Christmas-Cookie-Jars-005.jpg\" alt=\"Christmas Cookie Jars\" title=\"Christmas Cookie Jars\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9531\">\u003cbr>\n\u003cem>Homemade Food Gift: Christmas Cookie Jars\u003c/em>\u003c/p>\n\u003cp>Now, I realize that my timing may be off on this. Christmas has come and gone, and if you're like me, you are in detox mode from indulging over the holidays. But, if I may…I'd like to offer up some residual Christmas cheer.\u003c/p>\n\u003cp>I made these festive cookie jars this holiday season after seeing them on \u003ca href=\"http://www.browneyedbaker.com/2009/12/02/homemade-food-gift-ideas/%20\">Brown Eyed Baker's\u003c/a> list of \u003cstrong>homemade food gift ideas\u003c/strong>. Number 2 on her list is \u003ca href=\"http://www.bakerella.com/mix-things-up/\">Bakerella's\u003c/a> \u003cstrong>Homemade Cookie Mix\u003c/strong> (Be forewarned, if you have a sweet tooth, enter this site at your own risk. You will be dazzled by the goodies she whips up!). \u003c/p>\n\u003cp>At the Brown Eyed Baker's wise counsel, I turned Bakerella's Cowgirl Cookie Jars into the most adorable Christmas Cookie Jars. I lucked out and found 2 cases of canning jars on Craigslist, hit up Walgreens for some glitzy tinsel, and got my arts-and-crafts on. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Christmas-Cookie-Jars-013.jpg\" alt=\"Homemade Cookie Mix\" title=\"Homemade Cookie Mix\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-9530\">\u003cbr>\n\u003cem>Homemade Cookie Mix\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I wasn't going to blog about this, since it seemed as if I had missed the sleigh on timeliness, but the feedback I got after giving these has been amazing! Everyone is clamoring for the recipe. Not only are these pretty, thoughtful, and homemade gifts…they are really delicious. Don't take it from me though. \u003c/p>\n\u003cp>Real live testimonials:\u003c/p>\n\u003cp>\u003cem>\"These are SO good. I can't stop eating them, and I've been eating cookies all day.\" - Carly \u003c/em>\u003c/p>\n\u003cp>\"Thank you for making these completely idiot proof.\" - Christina\u003c/p>\n\u003cp>\"Holy gods of cookie heavens have shined down upon me! Best f-in baked dessert product of this Xmas season!\" - My Brother\u003cbr>\n\u003cbr>\nPeople loved these cookies. They made them with their kids. They horded them from visitors. They ate them all in one day. Warm, gooey cookies on a cold winter's day? Now that is Peace and Joy. \u003c/p>\n\u003cp>Now that the holidays are over, the last thing you may want to see is another cookie. Don't fret. Give it a day or two. It will pass. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Christmas-Cookie-Jars-023.jpg\" alt=\"Christmas Cookie Jars\" title=\"Christmas Cookie Jars\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9533\">\u003cbr>\n\u003cem>Joy to the World\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Christmas Cookie Jars\u003c/strong>\u003cbr>\n\u003cem>Adapted from \u003ca href=\"http://www.bakerella.com/mix-things-up/\">Bakerella's\u003c/a> \"Cowgirl Cookies\" \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 27 cookies\u003c/p>\n\u003cp>\u003cstrong>Dry Ingredients:\u003c/strong>\u003cbr>\n1 1/3 cup all purpose flour, spooned into measuring cup & leveled\u003cbr>\n1 teaspoon baking powder\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1/4 teaspoon salt\u003cbr>\n3/4 cup cooking oats\u003cbr>\n3/4 cup M&Ms\u003cbr>\n3/4 cup semi-sweet chocolate chips\u003cbr>\n1/2 cup brown sugar, packed\u003cbr>\n1/2 cup white sugar\u003cbr>\n1/4 cup chopped pecans\u003c/p>\n\u003cp>\u003cstrong>Wet Ingredients:\u003c/strong>\u003cbr>\n1 egg\u003cbr>\n1/2 cup butter, melted\u003cbr>\n1 teaspoon vanilla\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 350 degrees F.\u003cbr>\n2.\tStir all the dry ingredients in a large mixing bowl.\u003cbr>\n3.\tAdd 1 slightly beaten egg, 1/2 cup melted butter, and 1 teaspoon vanilla.\u003cbr>\n4.\tMix wet ingredients into dry ingredients thoroughly.\u003cbr>\n5.\tRoll the cookie dough into 1 1/2 inch balls, place on a parchment covered baking sheet and bake for 10-12 minutes.\u003cbr>\n6.\tEnjoy while warm and gooey!\u003c/p>\n\u003cp>\u003cstrong>To assemble the Cookie Jars:\u003c/strong>\u003cbr>\nStart with a 1 quart smooth, glass, canning jar. Layer the ingredients in this order:\u003c/p>\n\u003cp>1.\tFlour, baking powder, baking soda and salt (stir these all up before pouring in the jar so they are well distributed)\u003cbr>\n2.\tOats\u003cbr>\n3.\tM&Ms\u003cbr>\n4.\tChocolate chips\u003cbr>\n5.\tBrown sugar\u003cbr>\n6.\tWhite sugar\u003cbr>\n7.\tChopped pecans\u003c/p>\n\u003cp>Pack each level down *really* tightly or else it won't all fit. You can get the most packing power after the oats layer and the brown sugar layer. I used that top piece from the lid of my food processor (the thing you use to push veggies in through the hole in the lid) to really jam it all down. \u003c/p>\n\u003cp>Add the chopped pecans last, because depending on how well you pack the layers, you can add more or less pecans to adjust. As Bakerella notes, better to sacrifice nuts than chocolate. But also, for practical reasons, it helps keep the white sugar from spilling out all over the place when the recipient opens the jar. \u003c/p>\n\u003cp>The ingredients will be flush to the top of the lid when you seal it up. To decorate the top of the jars, wrap 16 inches of decorative wire tinsel around the top. Print the Preparation instructions on little cards made from wrapping paper, and punch a hole in the corner so you can attach it to the tinsel. Voila! Instant Christmas Cheer.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bakerella's non-secular version involves decorating with suede cord and some fabric. She cuts the fabric into 6 inch squares and the suede into 25 inch pieces. Place the fabric on top and tie ribbons around the lid to hold it in place.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "2010: The Future in a Cup of Coffee",
"title": "2010: The Future in a Cup of Coffee",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/coffee-grounds.jpg\" alt=\"coffee grounds\" title=\"coffee grounds\" width=\"350\" height=\"233\" class=\"alignleft size-full wp-image-9419\">See these Greek coffee grounds? They just told me my future.\u003c/p>\n\u003cp>I am sitting here, wired and edgy from two cups of the stuff, trying to let my mind become open to what the residue left behind is trying to tell me.\u003c/p>\n\u003cp>And I am not entirely sure what to make of it.\u003c/p>\n\u003cp>Of course, there are a lot of people who might not know what I'm talking about, since I have encountered a hell of a lot of people who don't even know what Greek coffee is, let alone what Greek coffee can tell a person.\u003c/p>\n\u003cp>\u003cstrong>Greek Coffee\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A lot of people who come into our restaurant have no idea what Greek coffee is. When I ask these people if they have ever had Turkish coffee and they reply in the affirmative, I can simply say, \"Well, it's just like that, only we don't say 'Turkish' much around here.\" If they reply in the negative, well, that's a different story. I explain that Greek coffee is made from a fine, powdery coffee grounds, that sugar is added to suit the drinker's taste and that, after it has come to a boil, the coffee-- grounds and all-- are poured into a little, white cup. And, of course, that it is an excellent beverage to consume if one has a lot of house cleaning to do in the immediate future or if one is about to go out dancing-- it's that caffeinated.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/coffee-boiling.jpg\" alt=\"coffee boiling\" title=\"coffee boiling\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-9420\">\u003c/p>\n\u003cp>When guests see the huge, heated cauldron of sand we use for making the coffee at the end of a hallway that leads into the main dining room point and ask \"Oooh! What's \u003cem>that\u003c/em> for?\", most of the time I will cheerfully tell them it is where we make the coffee. Other times, when I have tired of answering that question for the twentieth time that evening, I remain polite, but tell people it's a repurposed baptismal font-- a sad reminder of how everyone seems to have lost their faith these days or, more commonly, that it is a more sanitary place for the cats who roam the restaurant after hours to do their business.\u003c/p>\n\u003cp>When people read our dessert menu and see the coffee advertised as heated over hot sand and ask, \"So there's sand \u003cem>in\u003c/em> the coffee?\" I tell them that Greeks, like most birds, need to eat sand and small rocks to help them grind up their food. It's a genetic fluke, but it they make it work for them.\u003c/p>\n\u003cp>And then I might tell them the truth-- that, traditionally, coffee was heated over hot coals and that, since placing the boiling vessel (\u003cem>briki\u003c/em>) directly over the coals would burn the coffee, sand was used to diffuse the heat and provide stability for the wide-bottomed, long-handled thing. I then mention that most people now boil their coffee on their stove tops (as pictured above), but that wouldn't be nearly as attractive as doing it in the sand, now would it?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/coffee-ready.jpg\" alt=\"coffee ready\" title=\"coffee ready\" width=\"350\" height=\"262\" class=\"alignnone size-full wp-image-9421\">\u003c/p>\n\u003cp>\u003cstrong>Fortune Telling\u003c/strong>\u003c/p>\n\u003cp>Apart from the caffeine, the best thing about drinking a cup of Greek coffee is knowing that, as you drink it, you are sealing your own fate-- from how you sip, to how you swirl the cup-- you are influencing the placement of the grounds that settle into a sort of mud at the bottom. It is from this mud that one's future can be divined. It's an old tradition that dates back to the Turks (who introduced their own, slightly darker-roasted coffee to the Greeks), of course, but one never mentions that.\u003c/p>\n\u003cp>I've been reading Greek coffee cups for years. Not that I'm Greek, mind you-- I just work in a Greek restaurant where, unsurprisingly, Greek coffee is served. And I look just Greek enough that people don't think twice about asking me to tell their fortune.\u003c/p>\n\u003cp>\"You want me to read your fortune?\" I'd say when people first started asking. \"Oh, I'm not Greek. Let me go find a Greek person who can do it for you.\" Of course, this irritated the hell out of most of the ethnically Greek staff. It's not as if they weren't busy enough what with chain-smoking outside, eating in the back hallway, or overwhelming their bussers with work.\u003c/p>\n\u003cp>So, one day, I just pretended I knew what I was doing and started reading peoples' coffee grounds. And I quickly found out how good I was at it.\u003c/p>\n\u003cp>My foray into \u003cem>cafeomancy\u003c/em> (the reading of coffee grounds) began when I was stuck serving a private dinner in our downstairs dining room-- where one is fairly isolated from the main action of the restaurant. Two members of the party were drinking Greek coffee. When one of them asked if I could read her cup, I thought, \"Well, why not?\" I just might be able to bee-ess my way through it.\u003c/p>\n\u003cp>As I examined her grounds, mindful of the fact that I had absolutely no knowledge of what any of the traditional symbols might mean, I looked at the grounds as if it were my own, personal Rorschach Test and went to town.\u003c/p>\n\u003cp>\"I see two figures-- one is hunched, the other is walking upright. Both are moving away from the handle of the cup. I'm not certain that these are two, separate people.\" And then I thought a moment and said, \"I think they both represent you. My guess it that you have just gone through or are going through something difficult or painful (crouched figure). The upright figure, however, tells me that you are going to come out of it just fine.\"\u003c/p>\n\u003cp>There. Nice and vague, but with a happy ending.\u003c/p>\n\u003cp>And then, the woman's husband said,\"Let me see that thing. My wife has been recovering from major back surgery.\" He and his wife were more than a little shocked that such a thing could be told from the sludge found along the side of a cup, but they both saw what I saw. Score one for the non-Greek, bee-essing waiter. Beginner's luck, I thought.\u003c/p>\n\u003cp>The second coffee drinker enthusiastically handed me his cup. I held the cup under the light of a floor lamp, did a bit of chin-scratching, uttering \"hmmms\" and \"well, \u003cem>this\u003c/em> is interesting\" as I looked, then finally came back to the man to say, \"I see two men in a rowboat. One of the men is you. The other person, it seems, is rowing in the opposite direction-- against you. All I can say is that you and someone important in your life are working against each other.\" Not exactly a rosy future, but that was the first thing that came to mind.\u003c/p>\n\u003cp>He grabbed the cup and showed it to his wife. \"I had a huge fight with my best friend this weekend.\" His wife added that her husband and his erstwhile best friend were on a crew team together. I had stunned the crowd. And myself a little, too-- I had no idea I was such a gifted bee-ess artist. I received an enormous gratuity that night, in case you were wondering.\u003c/p>\n\u003cp>Perhaps the greatest fortune of all was not divined by me-- I merely confirmed it. Shortly after my success in the private dining room below, I waited on a husband and wife upstairs at the table closest to the Greek coffee sand pit. As the husband was sipping his coffee, I offered to read his fortune when he had finished. \"That's okay, I'll read it for him,\" said his wife. When he got down to the mud, he swirled his cup three times, placed the saucer upside down over his cup and turned them both over to do their thing.\u003c/p>\n\u003cp>A few minutes later, the wife called me over. \"You looked puzzled,\" I said, \"what's the matter? Bad fortune or something?\"\u003c/p>\n\u003cp>\"Oh, it's not bad. I just want to know if you see what I see, because I've never seen anything like \u003cem>this\u003c/em>.\" I took the cup and held it under the light. There was no mistaking what I saw. There on the side of the cup was the profile of a woman (it was unmistakably a woman with big, poofy hair and almond-shaped eyes) with her mouth wide open around (but not quite touching) something protruding horizontally from the middle part of a male figure.\u003c/p>\n\u003cp>\"Well? Do you see what I see or am I just crazy?\" she asked.\u003c/p>\n\u003cp>\"I see something, but I don't quite know how to phrase it without sounding, um, crude. That's the most sexually graphic cup I've ever seen.\" I replied.\u003c/p>\n\u003cp>\"Then you saw exactly what we both saw,\" she answered with a grin. Her husband immediately asked for the check. The cup, by the way, went straight to the office downstairs where everyone could take a look.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/coffee-fortune.jpg\" alt=\"coffee fortune\" title=\"coffee fortune\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-9423\">\u003c/p>\n\u003cp>I've had enough with other peoples' fortunes for the moment. I want to know a little more about my own future, for a change. No one has ever read \u003cem>my\u003c/em> coffee grounds. So I would like you to do it for me, since one is not supposed to read one's own grounds, according to the Greeks (the Turks, however, are not so strict upon this matter).\u003c/p>\n\u003cp>But I'm going to do it anyway.\u003c/p>\n\u003cp>In my cup, I see a giant rabbit falling from a rock onto a small dolphin with water spouting from its blow hole. Or maybe it's a whale. According to one source, a rabbit implies timidity, while a whale is representative of financial success. Personally, I feel I must be the timid, shy little rabbit (Rabbit, incidentally, was the pet name given to me by a boyfriend many years ago). Does this mean I will fall upon better times in the year ahead? Fall (I hope figuratively rather than literally) into money and good fortune? Well, that would certainly be welcome news, since 2009 was pretty much a washout in terms of, well, just about everything.\u003c/p>\n\u003cp>Here's hoping we all fall upon better times in 2010.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Happy, happy New Year or, as my Greek brethren say it \u003cem>Chronia pola\u003c/em>.\u003c/p>\n\n",
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"excerpt": "See these Greek coffee grounds? They just told me my future.\r\n\r\nI am sitting here, wired and edgy from two cups of the stuff, trying to let my mind become open to what the residue left behind is trying to tell me.\r\n\r\nAnd I am not entirely sure what to make of it.\r\n\r\nOf course, there are a lot of people who might not know what I'm talking about, since I have encountered a hell of a lot of people who don't even know what Greek coffee is, let alone what Greek coffee can tell a person.",
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"description": "See these Greek coffee grounds? They just told me my future.\r\n\r\nI am sitting here, wired and edgy from two cups of the stuff, trying to let my mind become open to what the residue left behind is trying to tell me.\r\n\r\nAnd I am not entirely sure what to make of it.\r\n\r\nOf course, there are a lot of people who might not know what I'm talking about, since I have encountered a hell of a lot of people who don't even know what Greek coffee is, let alone what Greek coffee can tell a person.",
"title": "2010: The Future in a Cup of Coffee | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/coffee-grounds.jpg\" alt=\"coffee grounds\" title=\"coffee grounds\" width=\"350\" height=\"233\" class=\"alignleft size-full wp-image-9419\">See these Greek coffee grounds? They just told me my future.\u003c/p>\n\u003cp>I am sitting here, wired and edgy from two cups of the stuff, trying to let my mind become open to what the residue left behind is trying to tell me.\u003c/p>\n\u003cp>And I am not entirely sure what to make of it.\u003c/p>\n\u003cp>Of course, there are a lot of people who might not know what I'm talking about, since I have encountered a hell of a lot of people who don't even know what Greek coffee is, let alone what Greek coffee can tell a person.\u003c/p>\n\u003cp>\u003cstrong>Greek Coffee\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A lot of people who come into our restaurant have no idea what Greek coffee is. When I ask these people if they have ever had Turkish coffee and they reply in the affirmative, I can simply say, \"Well, it's just like that, only we don't say 'Turkish' much around here.\" If they reply in the negative, well, that's a different story. I explain that Greek coffee is made from a fine, powdery coffee grounds, that sugar is added to suit the drinker's taste and that, after it has come to a boil, the coffee-- grounds and all-- are poured into a little, white cup. And, of course, that it is an excellent beverage to consume if one has a lot of house cleaning to do in the immediate future or if one is about to go out dancing-- it's that caffeinated.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/coffee-boiling.jpg\" alt=\"coffee boiling\" title=\"coffee boiling\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-9420\">\u003c/p>\n\u003cp>When guests see the huge, heated cauldron of sand we use for making the coffee at the end of a hallway that leads into the main dining room point and ask \"Oooh! What's \u003cem>that\u003c/em> for?\", most of the time I will cheerfully tell them it is where we make the coffee. Other times, when I have tired of answering that question for the twentieth time that evening, I remain polite, but tell people it's a repurposed baptismal font-- a sad reminder of how everyone seems to have lost their faith these days or, more commonly, that it is a more sanitary place for the cats who roam the restaurant after hours to do their business.\u003c/p>\n\u003cp>When people read our dessert menu and see the coffee advertised as heated over hot sand and ask, \"So there's sand \u003cem>in\u003c/em> the coffee?\" I tell them that Greeks, like most birds, need to eat sand and small rocks to help them grind up their food. It's a genetic fluke, but it they make it work for them.\u003c/p>\n\u003cp>And then I might tell them the truth-- that, traditionally, coffee was heated over hot coals and that, since placing the boiling vessel (\u003cem>briki\u003c/em>) directly over the coals would burn the coffee, sand was used to diffuse the heat and provide stability for the wide-bottomed, long-handled thing. I then mention that most people now boil their coffee on their stove tops (as pictured above), but that wouldn't be nearly as attractive as doing it in the sand, now would it?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/coffee-ready.jpg\" alt=\"coffee ready\" title=\"coffee ready\" width=\"350\" height=\"262\" class=\"alignnone size-full wp-image-9421\">\u003c/p>\n\u003cp>\u003cstrong>Fortune Telling\u003c/strong>\u003c/p>\n\u003cp>Apart from the caffeine, the best thing about drinking a cup of Greek coffee is knowing that, as you drink it, you are sealing your own fate-- from how you sip, to how you swirl the cup-- you are influencing the placement of the grounds that settle into a sort of mud at the bottom. It is from this mud that one's future can be divined. It's an old tradition that dates back to the Turks (who introduced their own, slightly darker-roasted coffee to the Greeks), of course, but one never mentions that.\u003c/p>\n\u003cp>I've been reading Greek coffee cups for years. Not that I'm Greek, mind you-- I just work in a Greek restaurant where, unsurprisingly, Greek coffee is served. And I look just Greek enough that people don't think twice about asking me to tell their fortune.\u003c/p>\n\u003cp>\"You want me to read your fortune?\" I'd say when people first started asking. \"Oh, I'm not Greek. Let me go find a Greek person who can do it for you.\" Of course, this irritated the hell out of most of the ethnically Greek staff. It's not as if they weren't busy enough what with chain-smoking outside, eating in the back hallway, or overwhelming their bussers with work.\u003c/p>\n\u003cp>So, one day, I just pretended I knew what I was doing and started reading peoples' coffee grounds. And I quickly found out how good I was at it.\u003c/p>\n\u003cp>My foray into \u003cem>cafeomancy\u003c/em> (the reading of coffee grounds) began when I was stuck serving a private dinner in our downstairs dining room-- where one is fairly isolated from the main action of the restaurant. Two members of the party were drinking Greek coffee. When one of them asked if I could read her cup, I thought, \"Well, why not?\" I just might be able to bee-ess my way through it.\u003c/p>\n\u003cp>As I examined her grounds, mindful of the fact that I had absolutely no knowledge of what any of the traditional symbols might mean, I looked at the grounds as if it were my own, personal Rorschach Test and went to town.\u003c/p>\n\u003cp>\"I see two figures-- one is hunched, the other is walking upright. Both are moving away from the handle of the cup. I'm not certain that these are two, separate people.\" And then I thought a moment and said, \"I think they both represent you. My guess it that you have just gone through or are going through something difficult or painful (crouched figure). The upright figure, however, tells me that you are going to come out of it just fine.\"\u003c/p>\n\u003cp>There. Nice and vague, but with a happy ending.\u003c/p>\n\u003cp>And then, the woman's husband said,\"Let me see that thing. My wife has been recovering from major back surgery.\" He and his wife were more than a little shocked that such a thing could be told from the sludge found along the side of a cup, but they both saw what I saw. Score one for the non-Greek, bee-essing waiter. Beginner's luck, I thought.\u003c/p>\n\u003cp>The second coffee drinker enthusiastically handed me his cup. I held the cup under the light of a floor lamp, did a bit of chin-scratching, uttering \"hmmms\" and \"well, \u003cem>this\u003c/em> is interesting\" as I looked, then finally came back to the man to say, \"I see two men in a rowboat. One of the men is you. The other person, it seems, is rowing in the opposite direction-- against you. All I can say is that you and someone important in your life are working against each other.\" Not exactly a rosy future, but that was the first thing that came to mind.\u003c/p>\n\u003cp>He grabbed the cup and showed it to his wife. \"I had a huge fight with my best friend this weekend.\" His wife added that her husband and his erstwhile best friend were on a crew team together. I had stunned the crowd. And myself a little, too-- I had no idea I was such a gifted bee-ess artist. I received an enormous gratuity that night, in case you were wondering.\u003c/p>\n\u003cp>Perhaps the greatest fortune of all was not divined by me-- I merely confirmed it. Shortly after my success in the private dining room below, I waited on a husband and wife upstairs at the table closest to the Greek coffee sand pit. As the husband was sipping his coffee, I offered to read his fortune when he had finished. \"That's okay, I'll read it for him,\" said his wife. When he got down to the mud, he swirled his cup three times, placed the saucer upside down over his cup and turned them both over to do their thing.\u003c/p>\n\u003cp>A few minutes later, the wife called me over. \"You looked puzzled,\" I said, \"what's the matter? Bad fortune or something?\"\u003c/p>\n\u003cp>\"Oh, it's not bad. I just want to know if you see what I see, because I've never seen anything like \u003cem>this\u003c/em>.\" I took the cup and held it under the light. There was no mistaking what I saw. There on the side of the cup was the profile of a woman (it was unmistakably a woman with big, poofy hair and almond-shaped eyes) with her mouth wide open around (but not quite touching) something protruding horizontally from the middle part of a male figure.\u003c/p>\n\u003cp>\"Well? Do you see what I see or am I just crazy?\" she asked.\u003c/p>\n\u003cp>\"I see something, but I don't quite know how to phrase it without sounding, um, crude. That's the most sexually graphic cup I've ever seen.\" I replied.\u003c/p>\n\u003cp>\"Then you saw exactly what we both saw,\" she answered with a grin. Her husband immediately asked for the check. The cup, by the way, went straight to the office downstairs where everyone could take a look.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/coffee-fortune.jpg\" alt=\"coffee fortune\" title=\"coffee fortune\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-9423\">\u003c/p>\n\u003cp>I've had enough with other peoples' fortunes for the moment. I want to know a little more about my own future, for a change. No one has ever read \u003cem>my\u003c/em> coffee grounds. So I would like you to do it for me, since one is not supposed to read one's own grounds, according to the Greeks (the Turks, however, are not so strict upon this matter).\u003c/p>\n\u003cp>But I'm going to do it anyway.\u003c/p>\n\u003cp>In my cup, I see a giant rabbit falling from a rock onto a small dolphin with water spouting from its blow hole. Or maybe it's a whale. According to one source, a rabbit implies timidity, while a whale is representative of financial success. Personally, I feel I must be the timid, shy little rabbit (Rabbit, incidentally, was the pet name given to me by a boyfriend many years ago). Does this mean I will fall upon better times in the year ahead? Fall (I hope figuratively rather than literally) into money and good fortune? Well, that would certainly be welcome news, since 2009 was pretty much a washout in terms of, well, just about everything.\u003c/p>\n\u003cp>Here's hoping we all fall upon better times in 2010.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Happy, happy New Year or, as my Greek brethren say it \u003cem>Chronia pola\u003c/em>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sparkling Citrus Gelée for New Year's Eve",
"title": "Sparkling Citrus Gelée for New Year's Eve",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/cocktail-nye300.jpg\" alt=\"Sparkling Citrus Gelee. Photo by Steve Duell\" title=\"Sparkling Citrus Gelee. Photo by Steve Duell\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-9361\">What are you doing for New Year's Eve? As much as I'd like to be waltzing in silver lamé, this year I'll be taking a page from the late novelist and essayist Laurie Colwin, who wrote persuasively in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060955317/kqedorg-20\">More Home Cooking\u003c/a> about the joys of opting out of the big razzle-dazzle. Instead, she brought the party home, making a tradition out of sharing champagne, salmon, and homemade biscuits with friends and family at home. \u003c/p>\n\u003cp>After all, who wants to scramble for reservations when so many restaurants will be flinging confetti on the tablecloths and pushing high-priced prix fixe menus and set seatings?\u003c/p>\n\u003cp>Instead, I'll be corralling a small group for dinner at six, starting with a champagne cocktail hour with crab salad in endive spears, followed by chestnut soup with warm popovers, slow-roasted artic char plastered with herbs, and for dessert, an adaptation of David Lebovitz's Champagne Citrus Gelée, from his excellent first cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060191856/kqedorg-20\">Room for Dessert\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/davidlebovitz\">Lebovitz\u003c/a>, who used to be a pastry chef at Chez Panisse, took the ex-pat route over a decade ago and has since created an enviable life for himself in Paris, writing cookbooks and a very popular \u003ca href=\"http://www.davidlebovitz.com/\">blog\u003c/a>, teaching cooking workshops, and leading food/chocolate/pastry tours throughout France. In my experience, every recipe of his that I've made has been plate-cleaningly delicious, since he has not just skill and smarts but also a great palate and a willingness to test and test and test again. \u003c/p>\n\u003cp>This, however, is my own version of Lebovitz's recipe, tweaked and modified to reflect my personal taste. But I'm absolutely indebted to his book for the original concept, and for creating a dessert that's not only sparkly and festive but also perfectly seasonal for San Francisco in the wintertime, when the citrus and pomegranates come in. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It can also be eaten by almost everyone, no mean feat in the Bay Area. Wheat-, gluten-, dairy-, and fat-free, there's nothing here to wreak havoc on even the most stringent January 1st resolution. No, you couldn't serve it to vegans, but you could probably mess around and figure out how to replace the gelatin with agar-agar. Skipping the alcohol? Replace the champagne with a pleasant, not-too-sweet sparkling fruit juice. Strictly no-sugar? Serve the citrus compote plain. Even without the gelée, the colors look gorgeous enough to be worth a toast. \u003c/p>\n\u003cp>\u003cstrong>Sparkling Citrus Gelée\u003c/strong>\u003cbr>\nLook for the little orange-and-white boxes of Knox unflavored gelatin in the powdered dessert mix/Jell-O section of the baking aisle. Don't even \u003cem>think\u003c/em> of using lemon Jell-O. \u003c/p>\n\u003cp>\u003cstrong>\u003cem>Serves 8\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 pink grapefruits\u003cbr>\n2 navel oranges\u003cbr>\n2 blood oranges\u003cbr>\n1-2 tbsp good-quality orange liqueur, such as Grand Marnier (not the cheap stuff that tastes like baby aspirin)\u003c/p>\n\u003cp>2 envelopes powdered unflavored gelatin (such as Knox)\u003cbr>\n1/2 to 3/4 cup sugar, or to taste\u003cbr>\n1 bottle (750 ml) sparkling wine, Prosecco, or Champagne (not Cooks, but not Tattinger, either. Something Californian in the $10-$15 range should be just fine)\u003cbr>\nJuice of 1 lime or lemon (and use a real one, not a squirt from one of those nasty plastic jobs full of bitter battery acid)\u003c/p>\n\u003cp>12 kumquats, ends and seeds removed, sliced thinly\u003cbr>\nSeeds of 1 large pomegranate\u003cbr>\nSoft Candied Citrus Peel in syrup (see below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. First, prep your fruit: Cut off the top and bottom of the grapefruit so it sits flat, then slice off peel and white membrane from top to bottom in vertical strips, moving around the circumference. Trim off every speck of white pith. Really, get it off now. You'll thank me later. \u003c/p>\n\u003cp>2. Cupping the now-naked fruit with one hand, free the fruit segments from between the \"fans\" of tough membrane using a small sharp paring knife. Do this over a bowl so you can catch all the excess juice. Slice or wiggle the fruit out, so you get a glistening arc of membrane-free fruit. Drop fruit slices into the bowl. \u003c/p>\n\u003cp>3. Repeat with remaining grapefruits and oranges. Sprinkle with orange liqueur, if desired. Refrigerate, tightly covered, if not using right away.\u003c/p>\n\u003cp>4. When you're ready to make the gelée, drain juice from fruit segments and reserve; you should have at least 1 cup. Sprinkle gelatin over 1/2 cup reserved fruit juice and let soften for 5 minutes. \u003c/p>\n\u003cp>5. Heat additional 1/2 cup juice with sugar until sugar dissolves and mixture is hot. Pour sugar syrup over gelatin and stir until gelatin is thoroughly dissolved. Pour the gelatin mixture into a big bowl. \u003c/p>\n\u003cp>6. Pop the cork on your sparkling wine and pour in the whole bottle. Watch out for the froth! Add about half the lime or lemon juice, then taste and add more as needed. Cover and refrigerate until it begins to thicken and set.\u003c/p>\n\u003cp>7. Make the candied peel in syrup (recipe below), or take it out of the fridge if you made it earlier. Warm gently until syrup is liquid again. Stir in sliced kumquats. Take off heat and set aside.\u003c/p>\n\u003cp>8. Take out 8 stemmed parfait or wine glasses. Drain the kumquats/candied peel. (Save the orange syrup if you can think of something to do with it later). Get out the gelée, the pomegranate seeds, and the bowl of fruit slices. \u003c/p>\n\u003cp>9. To assemble, spoon some of the gelée into each glass. Add some pomegranate seeds, a few pieces of citrus, a few slices of kumquat, and a few strands of candied peel. Continue layering gelée, pomegranate seeds, citrus, kumquat, and candied peel until glass is full. Repeat with remaining glasses. Chill for several hours, until fully set. \u003c/p>\n\u003cp>\u003cstrong>Soft Candied Citrus Peel\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 lemons or oranges, preferably organic, washed\u003cbr>\n1 1/2 cups water\u003cbr>\n3/4 cup sugar\u003cbr>\n1 tbsp corn syrup or honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Remove zest (the colored part of the peel) with a vegetable peeler. Cut lengthwise into very narrow strips. Cover peel with water, bring to a boil, and cook until soft and translucent, about 5-6 minutes. Drain peel and discard water. \u003c/p>\n\u003cp>2. Bring 1 1/2 cups water, sugar, and syrup to a boil. Add peel, reduce heat, and simmer until peel is translucent and candied-looking, about 20 minutes. Cool in syrup and refrigerate.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Sparkling Citrus Gelée photo by Steve Duell\u003c/em>\u003c/p>\n\n",
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"excerpt": "Raise a toast to Sparkling Citrus Gelée, a New Year's Eve-worthy dessert that can be eaten by just about everyone at your dinner party, and that looks gorgeous to boot. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/cocktail-nye300.jpg\" alt=\"Sparkling Citrus Gelee. Photo by Steve Duell\" title=\"Sparkling Citrus Gelee. Photo by Steve Duell\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-9361\">What are you doing for New Year's Eve? As much as I'd like to be waltzing in silver lamé, this year I'll be taking a page from the late novelist and essayist Laurie Colwin, who wrote persuasively in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060955317/kqedorg-20\">More Home Cooking\u003c/a> about the joys of opting out of the big razzle-dazzle. Instead, she brought the party home, making a tradition out of sharing champagne, salmon, and homemade biscuits with friends and family at home. \u003c/p>\n\u003cp>After all, who wants to scramble for reservations when so many restaurants will be flinging confetti on the tablecloths and pushing high-priced prix fixe menus and set seatings?\u003c/p>\n\u003cp>Instead, I'll be corralling a small group for dinner at six, starting with a champagne cocktail hour with crab salad in endive spears, followed by chestnut soup with warm popovers, slow-roasted artic char plastered with herbs, and for dessert, an adaptation of David Lebovitz's Champagne Citrus Gelée, from his excellent first cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060191856/kqedorg-20\">Room for Dessert\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/davidlebovitz\">Lebovitz\u003c/a>, who used to be a pastry chef at Chez Panisse, took the ex-pat route over a decade ago and has since created an enviable life for himself in Paris, writing cookbooks and a very popular \u003ca href=\"http://www.davidlebovitz.com/\">blog\u003c/a>, teaching cooking workshops, and leading food/chocolate/pastry tours throughout France. In my experience, every recipe of his that I've made has been plate-cleaningly delicious, since he has not just skill and smarts but also a great palate and a willingness to test and test and test again. \u003c/p>\n\u003cp>This, however, is my own version of Lebovitz's recipe, tweaked and modified to reflect my personal taste. But I'm absolutely indebted to his book for the original concept, and for creating a dessert that's not only sparkly and festive but also perfectly seasonal for San Francisco in the wintertime, when the citrus and pomegranates come in. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It can also be eaten by almost everyone, no mean feat in the Bay Area. Wheat-, gluten-, dairy-, and fat-free, there's nothing here to wreak havoc on even the most stringent January 1st resolution. No, you couldn't serve it to vegans, but you could probably mess around and figure out how to replace the gelatin with agar-agar. Skipping the alcohol? Replace the champagne with a pleasant, not-too-sweet sparkling fruit juice. Strictly no-sugar? Serve the citrus compote plain. Even without the gelée, the colors look gorgeous enough to be worth a toast. \u003c/p>\n\u003cp>\u003cstrong>Sparkling Citrus Gelée\u003c/strong>\u003cbr>\nLook for the little orange-and-white boxes of Knox unflavored gelatin in the powdered dessert mix/Jell-O section of the baking aisle. Don't even \u003cem>think\u003c/em> of using lemon Jell-O. \u003c/p>\n\u003cp>\u003cstrong>\u003cem>Serves 8\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 pink grapefruits\u003cbr>\n2 navel oranges\u003cbr>\n2 blood oranges\u003cbr>\n1-2 tbsp good-quality orange liqueur, such as Grand Marnier (not the cheap stuff that tastes like baby aspirin)\u003c/p>\n\u003cp>2 envelopes powdered unflavored gelatin (such as Knox)\u003cbr>\n1/2 to 3/4 cup sugar, or to taste\u003cbr>\n1 bottle (750 ml) sparkling wine, Prosecco, or Champagne (not Cooks, but not Tattinger, either. Something Californian in the $10-$15 range should be just fine)\u003cbr>\nJuice of 1 lime or lemon (and use a real one, not a squirt from one of those nasty plastic jobs full of bitter battery acid)\u003c/p>\n\u003cp>12 kumquats, ends and seeds removed, sliced thinly\u003cbr>\nSeeds of 1 large pomegranate\u003cbr>\nSoft Candied Citrus Peel in syrup (see below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. First, prep your fruit: Cut off the top and bottom of the grapefruit so it sits flat, then slice off peel and white membrane from top to bottom in vertical strips, moving around the circumference. Trim off every speck of white pith. Really, get it off now. You'll thank me later. \u003c/p>\n\u003cp>2. Cupping the now-naked fruit with one hand, free the fruit segments from between the \"fans\" of tough membrane using a small sharp paring knife. Do this over a bowl so you can catch all the excess juice. Slice or wiggle the fruit out, so you get a glistening arc of membrane-free fruit. Drop fruit slices into the bowl. \u003c/p>\n\u003cp>3. Repeat with remaining grapefruits and oranges. Sprinkle with orange liqueur, if desired. Refrigerate, tightly covered, if not using right away.\u003c/p>\n\u003cp>4. When you're ready to make the gelée, drain juice from fruit segments and reserve; you should have at least 1 cup. Sprinkle gelatin over 1/2 cup reserved fruit juice and let soften for 5 minutes. \u003c/p>\n\u003cp>5. Heat additional 1/2 cup juice with sugar until sugar dissolves and mixture is hot. Pour sugar syrup over gelatin and stir until gelatin is thoroughly dissolved. Pour the gelatin mixture into a big bowl. \u003c/p>\n\u003cp>6. Pop the cork on your sparkling wine and pour in the whole bottle. Watch out for the froth! Add about half the lime or lemon juice, then taste and add more as needed. Cover and refrigerate until it begins to thicken and set.\u003c/p>\n\u003cp>7. Make the candied peel in syrup (recipe below), or take it out of the fridge if you made it earlier. Warm gently until syrup is liquid again. Stir in sliced kumquats. Take off heat and set aside.\u003c/p>\n\u003cp>8. Take out 8 stemmed parfait or wine glasses. Drain the kumquats/candied peel. (Save the orange syrup if you can think of something to do with it later). Get out the gelée, the pomegranate seeds, and the bowl of fruit slices. \u003c/p>\n\u003cp>9. To assemble, spoon some of the gelée into each glass. Add some pomegranate seeds, a few pieces of citrus, a few slices of kumquat, and a few strands of candied peel. Continue layering gelée, pomegranate seeds, citrus, kumquat, and candied peel until glass is full. Repeat with remaining glasses. Chill for several hours, until fully set. \u003c/p>\n\u003cp>\u003cstrong>Soft Candied Citrus Peel\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 lemons or oranges, preferably organic, washed\u003cbr>\n1 1/2 cups water\u003cbr>\n3/4 cup sugar\u003cbr>\n1 tbsp corn syrup or honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Remove zest (the colored part of the peel) with a vegetable peeler. Cut lengthwise into very narrow strips. Cover peel with water, bring to a boil, and cook until soft and translucent, about 5-6 minutes. Drain peel and discard water. \u003c/p>\n\u003cp>2. Bring 1 1/2 cups water, sugar, and syrup to a boil. Add peel, reduce heat, and simmer until peel is translucent and candied-looking, about 20 minutes. Cool in syrup and refrigerate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cblockquote>\u003cp>\u003cem>If all the raindrops\u003cbr>\nWere lemondrops and gumdrops\u003cbr>\nOh, what a rain that would be!\u003cbr>\nStanding outside, with my mouth open wide\u003cbr>\nAh, ah, ah, ah, ah, ah, ah, ah, ah, ah\u003cbr>\nIf all the raindrops\u003cbr>\nWere lemondrops and gumdrops\u003cbr>\nOh, what a rain that would be!\u003c/em>\u003c/p>\n\u003cp>If all the snowflakes\u003cbr>\nWere candy bars and milkshakes\u003cbr>\nOh, what a snow that would be!\u003cbr>\nStanding outside, with my mouth open wide\u003cbr>\nAh, ah, ah, ah, ah, ah, ah, ah, ah, ah\u003cbr>\nIf all the snowflakes\u003cbr>\nWere candy bars and milkshakes\u003cbr>\nOh, what a snow that would be! \u003c/p>\u003c/blockquote>\n\u003cp>These are lyrics from a horrible song by \u003ca href=\"http://www.youtube.com/watch?v=dsKO_r76kfQ\">Barney, the big purple dinosaur\u003c/a>. The fact that I know it means I've spent too much time working with small children. As you can sense here, the tune unfolds as a series of meditations on a central theme. The first section poses a question and offers up a winsome, catchy answer; the second breathlessly imagines an equally scrumptious scenario, and resolves in the same fashion. Each verse ends with a fantasy plucked straight out of some powdered sugar-smeared four-year old's optimistic re-write of \u003ca href=\"http://en.wikipedia.org/wiki/Cloudy_with_a_Chance_of_Meatballs\">Cloudy with a Chance of Meatballs\u003c/a>. What's (sort of) fun about the song though -- at least for four-year olds -- is that the verses lend themselves to inspired free association. If all the night fog were 'nilla fudge and eggnog, for example. The possibilities are limitless so long as you adhere to the childish conceit. \u003c/p>\n\u003cp>Unless all the sunbeams happened to be kosher salt and sea bream, the world described in this tune would be a wretched place for me to inhabit. Even if widespread stickiness and insect onslaughts didn't pose insurmountable sanitation problems, I would be submerged in gastronomic hell, soaked in a deluge of food I didn't like and everyone else -- joyous screaming little ones skating on lakes of jelly, old ladies slipping on hard candy cobblestones, climbers chewing their way to the tops of cookie mountains -- seemed to love. \u003c/p>\n\u003cp>Sweets can pretty much shove it. That's the short story, I suppose, but in truth, it's a complicated issue of taste. You see, I like most pies, especially plum, chocolate in croissants and puddings, lemon bars, caramel ice cream, malts, and jelly beans. I respect carrot cake, mostly for its steadfast association with cream cheese frosting. I will rarely refuse a sandwich cookie when it's offered. I am open to enlightenment courtesy of thrilling and creative restaurant desserts of all sorts. Yet I never crave sweet things or go out of my way to consume them. I'm convinced the very bland affection I do muster is a product of 29 years spent immersed in a culture obsessed with them. Desserts are not central to my eating routines, or even peripheral. If they disappeared, I would shed no corn syrupy tears. In the end, I eat them if they are around because, simply put, I will eat nearly anything. Unfortunately, they are often around -- one-dimensional and over-bearing, yet brutally effective at providing the jolts of fat and sugar we're conditioned to desire. Two weeks ago, I was substituting for a flu-ridden history teacher at Lowell High. A kid suggested I let the class leave five minutes early, and I said no. He then asked if I'd accept a chocolate bribe. Having left my meager lunch of leftovers at home, I wondered out loud if he might be able to find me fried chicken instead. Give me the choice between savory and sweet and I'll always lean towards the former. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/truffles500.jpg\" alt=\"truffles\" title=\"truffles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9309\">\u003c/p>\n\u003cp>This frosting-heavy time of year, sweet reigns supreme. In the days leading up to Christmas, office kitchens look like Candyland blooming with cheap chocolate truffles, tins of shortbread, fruitcake, and panettone from Walgreens. Red-and-white canes and Hershey's kisses bulge in stockings. Avid bakers exchange trays of garish cookies iced green, red, and snowy white. Holiday celebrations can be as much about sugar as booze -- particularly work parties, oddly enough. Four years ago, I wore a crisp shirt in the basement of a Financial District hotel and sipped whiskey, glumly watching pastries and puddings vanish from platters as the big boss -- white-maned, stooped, a long arm wrapped around his beaming wife -- grimly intoned that it had been a good year. Hooray, everyone had shouted, thinking of their bonuses, toasting, lowering slices of a towering cake onto plates. The sight of so much confection made me feel sicker than did all the Jack Daniel's I was drinking. I'm prejudiced against sweets. Individuals are reasonably fine, but as a whole population, they rub me the wrong way. So I give out homemade hot sauce and artisanal salame as holiday gifts, and refrain from ordering dessert in restaurants unless I'm with someone's mom or dining in a professional capacity. Part of the problem is the infantile glee sweets elicit in people -- even though they're often described in silly quasi-adult terms -- sinful, indulgent, naughty, and lusty -- and framed as transgressions for which to (eventually) feel guilt. It puts me off. Every late December, cubicle jockeys scuttle down hallways, scarfing whatever delights happen to be circulating around their offices. At the same time, they vocally fret over how their excesses will impact their health and appearance. Inevitably, they resolve to do penance the following week, once the season is over. \"I shouldn't be doing this,\" I once heard a co-worker sigh blandly, her hands digging determinedly into a box for the last lumpy cupcake, \"but I'm doing it.\" Weirdly enough, I first heard those words muttered by the slimy male lead of a classic 1980s adult film. He was committing adultery with the help of two video store clerks, and surfing past a fleeting twinge of contrition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The love/hate relationships people carry on with sweets may come from culture, but we're actually biologically wired to want them in the first place. Last year, some scientists \u003ca href=\"http://www.thelifeledger.com/2008/04/16/scientists-discover-why-addicted-sweets/\">figured out\u003c/a> that our brains can sense the calories in food independent of what we're tasting by presenting \"sweet-blind\" mice with water samples laced with sucralose and real sugar. The mice preferred the samples with calories. As it turned out, the mousy reward system is galvanized into action by caloric intake, as levels of the brain chemical dopamine, known to be central to sparking that system's circuitry, spike with each sip. My chemicals too may sizzle in the presence of a Twix bar, but my reward system clearly responds more feebly than most -- because I never feel rewarded after an encounter. I'm not alone in my attitude. I know people with heartier aversions. A friend from college won't even drink orange juice. Another friend's dad candidly once told me he didn't like sweets because he drank too much, and something about the combination didn't jive with his system. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sweets are even harder to take after the holidays, once they're stale. Mass-produced candies may outlive us all, but those old abandoned cookies, their iced tops hardened and cracked, the fossilized fruitcakes -- a few days after Christmas, they start looking like ruins, diminutive \u003ca href=\"http://en.wikipedia.org/wiki/Grey_Gardens\">Grey Gardens\u003c/a>, once decadent, now downtrodden, in shambles. There's something very lonely about them -- especially when its clear time and care went into their preparation -- and they're hard to throw away -- even if you didn't really want them in the first place.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cblockquote>\u003cp>\u003cem>If all the raindrops\u003cbr>\nWere lemondrops and gumdrops\u003cbr>\nOh, what a rain that would be!\u003cbr>\nStanding outside, with my mouth open wide\u003cbr>\nAh, ah, ah, ah, ah, ah, ah, ah, ah, ah\u003cbr>\nIf all the raindrops\u003cbr>\nWere lemondrops and gumdrops\u003cbr>\nOh, what a rain that would be!\u003c/em>\u003c/p>\n\u003cp>If all the snowflakes\u003cbr>\nWere candy bars and milkshakes\u003cbr>\nOh, what a snow that would be!\u003cbr>\nStanding outside, with my mouth open wide\u003cbr>\nAh, ah, ah, ah, ah, ah, ah, ah, ah, ah\u003cbr>\nIf all the snowflakes\u003cbr>\nWere candy bars and milkshakes\u003cbr>\nOh, what a snow that would be! \u003c/p>\u003c/blockquote>\n\u003cp>These are lyrics from a horrible song by \u003ca href=\"http://www.youtube.com/watch?v=dsKO_r76kfQ\">Barney, the big purple dinosaur\u003c/a>. The fact that I know it means I've spent too much time working with small children. As you can sense here, the tune unfolds as a series of meditations on a central theme. The first section poses a question and offers up a winsome, catchy answer; the second breathlessly imagines an equally scrumptious scenario, and resolves in the same fashion. Each verse ends with a fantasy plucked straight out of some powdered sugar-smeared four-year old's optimistic re-write of \u003ca href=\"http://en.wikipedia.org/wiki/Cloudy_with_a_Chance_of_Meatballs\">Cloudy with a Chance of Meatballs\u003c/a>. What's (sort of) fun about the song though -- at least for four-year olds -- is that the verses lend themselves to inspired free association. If all the night fog were 'nilla fudge and eggnog, for example. The possibilities are limitless so long as you adhere to the childish conceit. \u003c/p>\n\u003cp>Unless all the sunbeams happened to be kosher salt and sea bream, the world described in this tune would be a wretched place for me to inhabit. Even if widespread stickiness and insect onslaughts didn't pose insurmountable sanitation problems, I would be submerged in gastronomic hell, soaked in a deluge of food I didn't like and everyone else -- joyous screaming little ones skating on lakes of jelly, old ladies slipping on hard candy cobblestones, climbers chewing their way to the tops of cookie mountains -- seemed to love. \u003c/p>\n\u003cp>Sweets can pretty much shove it. That's the short story, I suppose, but in truth, it's a complicated issue of taste. You see, I like most pies, especially plum, chocolate in croissants and puddings, lemon bars, caramel ice cream, malts, and jelly beans. I respect carrot cake, mostly for its steadfast association with cream cheese frosting. I will rarely refuse a sandwich cookie when it's offered. I am open to enlightenment courtesy of thrilling and creative restaurant desserts of all sorts. Yet I never crave sweet things or go out of my way to consume them. I'm convinced the very bland affection I do muster is a product of 29 years spent immersed in a culture obsessed with them. Desserts are not central to my eating routines, or even peripheral. If they disappeared, I would shed no corn syrupy tears. In the end, I eat them if they are around because, simply put, I will eat nearly anything. Unfortunately, they are often around -- one-dimensional and over-bearing, yet brutally effective at providing the jolts of fat and sugar we're conditioned to desire. Two weeks ago, I was substituting for a flu-ridden history teacher at Lowell High. A kid suggested I let the class leave five minutes early, and I said no. He then asked if I'd accept a chocolate bribe. Having left my meager lunch of leftovers at home, I wondered out loud if he might be able to find me fried chicken instead. Give me the choice between savory and sweet and I'll always lean towards the former. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/truffles500.jpg\" alt=\"truffles\" title=\"truffles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9309\">\u003c/p>\n\u003cp>This frosting-heavy time of year, sweet reigns supreme. In the days leading up to Christmas, office kitchens look like Candyland blooming with cheap chocolate truffles, tins of shortbread, fruitcake, and panettone from Walgreens. Red-and-white canes and Hershey's kisses bulge in stockings. Avid bakers exchange trays of garish cookies iced green, red, and snowy white. Holiday celebrations can be as much about sugar as booze -- particularly work parties, oddly enough. Four years ago, I wore a crisp shirt in the basement of a Financial District hotel and sipped whiskey, glumly watching pastries and puddings vanish from platters as the big boss -- white-maned, stooped, a long arm wrapped around his beaming wife -- grimly intoned that it had been a good year. Hooray, everyone had shouted, thinking of their bonuses, toasting, lowering slices of a towering cake onto plates. The sight of so much confection made me feel sicker than did all the Jack Daniel's I was drinking. I'm prejudiced against sweets. Individuals are reasonably fine, but as a whole population, they rub me the wrong way. So I give out homemade hot sauce and artisanal salame as holiday gifts, and refrain from ordering dessert in restaurants unless I'm with someone's mom or dining in a professional capacity. Part of the problem is the infantile glee sweets elicit in people -- even though they're often described in silly quasi-adult terms -- sinful, indulgent, naughty, and lusty -- and framed as transgressions for which to (eventually) feel guilt. It puts me off. Every late December, cubicle jockeys scuttle down hallways, scarfing whatever delights happen to be circulating around their offices. At the same time, they vocally fret over how their excesses will impact their health and appearance. Inevitably, they resolve to do penance the following week, once the season is over. \"I shouldn't be doing this,\" I once heard a co-worker sigh blandly, her hands digging determinedly into a box for the last lumpy cupcake, \"but I'm doing it.\" Weirdly enough, I first heard those words muttered by the slimy male lead of a classic 1980s adult film. He was committing adultery with the help of two video store clerks, and surfing past a fleeting twinge of contrition.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The love/hate relationships people carry on with sweets may come from culture, but we're actually biologically wired to want them in the first place. Last year, some scientists \u003ca href=\"http://www.thelifeledger.com/2008/04/16/scientists-discover-why-addicted-sweets/\">figured out\u003c/a> that our brains can sense the calories in food independent of what we're tasting by presenting \"sweet-blind\" mice with water samples laced with sucralose and real sugar. The mice preferred the samples with calories. As it turned out, the mousy reward system is galvanized into action by caloric intake, as levels of the brain chemical dopamine, known to be central to sparking that system's circuitry, spike with each sip. My chemicals too may sizzle in the presence of a Twix bar, but my reward system clearly responds more feebly than most -- because I never feel rewarded after an encounter. I'm not alone in my attitude. I know people with heartier aversions. A friend from college won't even drink orange juice. Another friend's dad candidly once told me he didn't like sweets because he drank too much, and something about the combination didn't jive with his system. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sweets are even harder to take after the holidays, once they're stale. Mass-produced candies may outlive us all, but those old abandoned cookies, their iced tops hardened and cracked, the fossilized fruitcakes -- a few days after Christmas, they start looking like ruins, diminutive \u003ca href=\"http://en.wikipedia.org/wiki/Grey_Gardens\">Grey Gardens\u003c/a>, once decadent, now downtrodden, in shambles. There's something very lonely about them -- especially when its clear time and care went into their preparation -- and they're hard to throw away -- even if you didn't really want them in the first place.\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/24/2009/12/celtic-chutney-cheese500.jpg\" alt=\"fig chutney with cheese, crackers, and cashews. Photo by Scott Hawkins\" title=\"fig chutney with cheese, crackers, and cashews. Photo by Scott Hawkins\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-9277\">\u003cem>Fig chutney with cheese, crackers, and cashews.\u003c/em>\u003c/p>\n\u003cp>Did you like your presents? Although I was hoping for cashmere socks, the funniest, \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=37228555&ref=sr_gallery_1&&ga_search_query=bird+with+french+fry&ga_search_type=handmade&ga_page=&includes%5B%5D=tags&includes%5B%5D=title\">etsy\u003c/a>-est thing I got this year was a little poster from my sister, printed in block type, that read, \"Today I will be happier than a bird with a French fry.\" Words to live by, my friends!\u003c/p>\n\u003cp>And what else do you have, in the holiday aftermath? The days after Christmas are often the best part, when the stress-inducing members of the family have gone up to the Wharf or down to Disneyland, and you're left with the fun sibs, the leftover booze, and a fridge full of leftover cold turkey and ham. \u003c/p>\n\u003cp>What's better than a stiff drink and a ham-and-turkey sandwich with people you never have to impress? I'll tell you: a ham-and-turkey sandwich dolloped with chutney, that's what. And not just any common-or-garden chutney, no sirree Bob, but \u003ca href=\"http://www.mcquadechutneys.com\">McQuade's Celtic Chutney\u003c/a>, made by red-headed Scotswoman Alison McQuade in small, aromatic batches, just like you would at home, if you were lucky enough to come from chutney-making people. \u003c/p>\n\u003cp>Hailing from Glasgow, McQuade comes by the Celtic appellation honestly, but her chutneys have a distinct California twist, thanks to the spark of heat and spice that zaps each one. Habanero and apple, fig and ginger (made with dried figs), and spiced apple are her mainstays, with other varieties rotated in depending on what's in season. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Walking through the darkened downtown San Francisco restaurant where McQuade rents kitchen space in the off hours, I could smell the sharp, sweet zip of spice and vinegar the moment I stepped in from the street. Back in the small, fluorescent-lit kitchen, McQuade and an assistant are stirring two pots on the stove, each half-full chopped figs, cider vinegar, brown sugar, raisins, apples, lemon zest and a plum pudding's worth of spices—nutmeg, ginger, allspice, cloves, cinnamon—all cooking down to a rich and fragrant gloss. \u003c/p>\n\u003cp>On the counter are boxes of fresh Fuyu persimmons, a backyard gift from the owners of the Hidden Vine wine bar nearby, a favorite hangout of McQuade's. They'll go into a new winter favorite, persimmon-habanero chutney. At the cozy Farm:Table cafe just a few blocks away (where McQuade often starts her day), jars of ruby cranberry-mandarin Christmas chutney are stacked up by the cash register. For McQuade, the chutney business is as much about building relationships and forging community as it is about filling jars. \u003c/p>\n\u003cp>Much of McQuade's ingredients are sourced locally, from farms like Torey's Farms, which she loves for their top-quality stone fruit and citrus. Cooking in small quantities (each batch usually fills about 30 7-oz jars) allows for a lot of flexibility. If something good turns up—fresh spring rhubarb, those backyard persimmons, a great deal on bananas or pineapple—she can adjust (or invent) a recipe on the spot, tossing the new variety into her ever-evolving product line.\u003c/p>\n\u003cp>Like many small-scale food artisans, McQuade had a long professional career first, working for the British Consulate and at law firms in both New York and Los Angeles. Missing the chutneys her grandmother had made while she was growing up in Scotland, she set to making a few jars for family and friends, bringing them to parties and giving it as gifts. Her hairdresser happened to try some, and a few days later called her from the salon. Get down here now with your chutney, she demanded. There's someone here who needs to try it. McQuade, mystified but intrigued, grabbed a few jars and headed over. The woman in question took a taste and asked for 60 cases on the spot. \u003c/p>\n\u003cp>She turned out to be Peggy Smith, one of the founders of Cowgirl Creamery, whose cheese shops have remained one of McQuade's best customers. That was 5 years ago, and now McQuade's chutneys are available in shops throughout the Bay Area, including Bi-Rite, Falletti's, Tomales Bay Foods, Whole Foods, Cheese Plus, and more. Restaurant and bars like Range, Hidden Vine, and the St. Francis Hotel's Clock Bar have found uses for her sweet-spicy-tangy spreads, adding it to cheese plates, even putting it into cocktails themselves. \u003c/p>\n\u003cp>Lately, she's been exploring more savory ways of using her chutneys, like shrimp stir-fry made with habanero chutney, or pork roast glazed with fig. Scrambled eggs, cheddar cheese, blue cheese, just about any kind of cold meat or sandwich: they're all the better for a smear of chutney to keep out the cold. Even peanut butter's better for a chutney hookup: the late (and much-loved) novelist and food writer Laurie Colwin often waxed rhapsodic about chutney, fondly recalling a tiny, perfect peanut butter-and-chutney sandwich she'd been served once at a cocktail party. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For next year, McQuade is working on a line of savory shortbreads flavored with fresh herbs like thyme and rosemary. Will they go with chutney? Did you even have to ask? \u003c/p>\n\n",
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"excerpt": "What's better than a stiff drink and a ham-and-turkey sandwich with people you never have to impress? I'll tell you: a ham-and-turkey sandwich dolloped with chutney, that's what. And not just any common-or-garden chutney, no sirree Bob, but McQuade's Celtic Chutney, made by red-headed Scotswoman Alison McQuade in small, aromatic batches, just like you would at home, if you were lucky enough to come from chutney-making people. \r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/celtic-chutney-cheese500.jpg\" alt=\"fig chutney with cheese, crackers, and cashews. Photo by Scott Hawkins\" title=\"fig chutney with cheese, crackers, and cashews. Photo by Scott Hawkins\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-9277\">\u003cem>Fig chutney with cheese, crackers, and cashews.\u003c/em>\u003c/p>\n\u003cp>Did you like your presents? Although I was hoping for cashmere socks, the funniest, \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=37228555&ref=sr_gallery_1&&ga_search_query=bird+with+french+fry&ga_search_type=handmade&ga_page=&includes%5B%5D=tags&includes%5B%5D=title\">etsy\u003c/a>-est thing I got this year was a little poster from my sister, printed in block type, that read, \"Today I will be happier than a bird with a French fry.\" Words to live by, my friends!\u003c/p>\n\u003cp>And what else do you have, in the holiday aftermath? The days after Christmas are often the best part, when the stress-inducing members of the family have gone up to the Wharf or down to Disneyland, and you're left with the fun sibs, the leftover booze, and a fridge full of leftover cold turkey and ham. \u003c/p>\n\u003cp>What's better than a stiff drink and a ham-and-turkey sandwich with people you never have to impress? I'll tell you: a ham-and-turkey sandwich dolloped with chutney, that's what. And not just any common-or-garden chutney, no sirree Bob, but \u003ca href=\"http://www.mcquadechutneys.com\">McQuade's Celtic Chutney\u003c/a>, made by red-headed Scotswoman Alison McQuade in small, aromatic batches, just like you would at home, if you were lucky enough to come from chutney-making people. \u003c/p>\n\u003cp>Hailing from Glasgow, McQuade comes by the Celtic appellation honestly, but her chutneys have a distinct California twist, thanks to the spark of heat and spice that zaps each one. Habanero and apple, fig and ginger (made with dried figs), and spiced apple are her mainstays, with other varieties rotated in depending on what's in season. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Walking through the darkened downtown San Francisco restaurant where McQuade rents kitchen space in the off hours, I could smell the sharp, sweet zip of spice and vinegar the moment I stepped in from the street. Back in the small, fluorescent-lit kitchen, McQuade and an assistant are stirring two pots on the stove, each half-full chopped figs, cider vinegar, brown sugar, raisins, apples, lemon zest and a plum pudding's worth of spices—nutmeg, ginger, allspice, cloves, cinnamon—all cooking down to a rich and fragrant gloss. \u003c/p>\n\u003cp>On the counter are boxes of fresh Fuyu persimmons, a backyard gift from the owners of the Hidden Vine wine bar nearby, a favorite hangout of McQuade's. They'll go into a new winter favorite, persimmon-habanero chutney. At the cozy Farm:Table cafe just a few blocks away (where McQuade often starts her day), jars of ruby cranberry-mandarin Christmas chutney are stacked up by the cash register. For McQuade, the chutney business is as much about building relationships and forging community as it is about filling jars. \u003c/p>\n\u003cp>Much of McQuade's ingredients are sourced locally, from farms like Torey's Farms, which she loves for their top-quality stone fruit and citrus. Cooking in small quantities (each batch usually fills about 30 7-oz jars) allows for a lot of flexibility. If something good turns up—fresh spring rhubarb, those backyard persimmons, a great deal on bananas or pineapple—she can adjust (or invent) a recipe on the spot, tossing the new variety into her ever-evolving product line.\u003c/p>\n\u003cp>Like many small-scale food artisans, McQuade had a long professional career first, working for the British Consulate and at law firms in both New York and Los Angeles. Missing the chutneys her grandmother had made while she was growing up in Scotland, she set to making a few jars for family and friends, bringing them to parties and giving it as gifts. Her hairdresser happened to try some, and a few days later called her from the salon. Get down here now with your chutney, she demanded. There's someone here who needs to try it. McQuade, mystified but intrigued, grabbed a few jars and headed over. The woman in question took a taste and asked for 60 cases on the spot. \u003c/p>\n\u003cp>She turned out to be Peggy Smith, one of the founders of Cowgirl Creamery, whose cheese shops have remained one of McQuade's best customers. That was 5 years ago, and now McQuade's chutneys are available in shops throughout the Bay Area, including Bi-Rite, Falletti's, Tomales Bay Foods, Whole Foods, Cheese Plus, and more. Restaurant and bars like Range, Hidden Vine, and the St. Francis Hotel's Clock Bar have found uses for her sweet-spicy-tangy spreads, adding it to cheese plates, even putting it into cocktails themselves. \u003c/p>\n\u003cp>Lately, she's been exploring more savory ways of using her chutneys, like shrimp stir-fry made with habanero chutney, or pork roast glazed with fig. Scrambled eggs, cheddar cheese, blue cheese, just about any kind of cold meat or sandwich: they're all the better for a smear of chutney to keep out the cold. Even peanut butter's better for a chutney hookup: the late (and much-loved) novelist and food writer Laurie Colwin often waxed rhapsodic about chutney, fondly recalling a tiny, perfect peanut butter-and-chutney sandwich she'd been served once at a cocktail party. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For next year, McQuade is working on a line of savory shortbreads flavored with fresh herbs like thyme and rosemary. Will they go with chutney? Did you even have to ask? \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Poke the Ones You Love This Christmas.",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Poke-Tree.jpg\" alt=\"Poke Tree\" title=\"Poke Tree\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-9242\">As it turns out, \u003cem>\u003ca href=\"http://www.youtube.com/watch?v=ecnehcLIVeI\">Mele Kalikimaka\u003c/a>\u003c/em> really \u003cem>is\u003c/em> the thing to say on a bright Hawai'ian Christmas Day. So, in honor of all my friends from The Islands Big and not-so-Big, I am saying \"Merry Christmas\" with a big bowl of poke. Of course, since this is a Holiday piece, I felt it necessary to make this raw tuna dish look as Christmas-y as possible, under the circumstances.\u003c/p>\n\u003cp>And why not?\u003c/p>\n\u003cp>I have been \u003cdel datetime=\"2009-12-24T23:20:32+00:00\">terrified\u003c/del> intrigued by the idea of an Hawai'ian Christmas ever since I was forced to participate in my elementary school's \"Salute to Hawai'i\" Christmas pageant as a shy, bespectacled, backwards-shirted (you should see my class photo) second grader. I was impressed that anyone could pull together an hour's Holiday entertainment singing nothing but Polynesian Christmas songs. Perhaps entertainment is too strong a word. Of course, I was also convinced that our musical director was binge-drinking.\u003c/p>\n\u003cp>Whatever the case, I thought I had successfully eradicated the horror of having to stand up and sing on stage wearing a hula shirt and grass apron in front of an audience of parents in cowl necked sweaters and three-piece corduroy suits forever.\u003c/p>\n\u003cp>Apparently not.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When helping my friend Craig carry in his family's Christmas tree last week, he started to good-naturedly threaten his daughters with the idea of creating a Polynesian-themed tree. \"We'll give it a grass skirt and top it with a big \u003cem>Pele\u003c/em>,\" he said. I chimed in by promising to decorate the tree with snowmen made of poi. The girls were unimpressed. I had thought referencing of the Fire Goddess Pele was a nice touch but, after lugging a ten foot Douglas fir into his house, I was privately casting my vote for \u003cem>Ulaulekeahi\u003c/em>, God of Distillers.\u003c/p>\n\u003cp>And then I thought about how I on earth I was going to pull off poi-based snowmen.\u003c/p>\n\u003cp>As I was imagining rolling these poi-men in shredded coconut, the memories of that awful pageant came flooding back. Well, not flooding. Perhaps tricking back is a better term. But it was enough to make me shudder when I remembered our big show-stopper-- \u003ca href=\"http://www.youtube.com/watch?v=mQvvwb1z338\">\"The Hawai'ian Twelve Days of Christmas.\"\u003c/a> Fortunately, I could only remember the first day (One myna bird in one papaya tree). If you really can't live with yourself until you know what \"tutu\" gave to us on the other eleven days, \u003ca href=\"http://gohawaii.about.com/od/festivals/a/hawaii_xmas_d.htm\">you can read the lyrics here\u003c/a>. I just thank the tiki gods that we didn't attempt to sing this song in Pidgin English.\u003c/p>\n\u003cp>Well, I have chucked the idea of making poi-men this year because, well, poi happens to be one of the few foodstuffs I actually loathe. Why make Christmas more unpleasant than it already is? So, instead, I am making poke, which happens to be one of my favorite foodstuffs and, most conveniently, Hawai'ian.\u003c/p>\n\u003cp>\u003cem>Mele Kalikimaka, makamakas.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Poke\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>\u003c/p>\n\u003cp>By the way, the word is pronounced poh-keh, or poh-kay, if you prefer. In Hawai'ian, \u003cem>poke\u003c/em> means, roughly, \"small piece\" and, just as the name would imply, it is a dish of fish cut into small pieces, tossed with on-hand ingredients, and served up as a side dish-- a sort of fish salad. You don't find it on many restaurant menus (or didn't-- hopefully that is changing), but you can find it in most homes and even at Hawai'ian supermarkets in the deli section. It's unassuming, fresh (it had better be-- you're dealing with raw fish here), and utterly delicious.\u003c/p>\n\u003cp>Some folks like their \u003cem>poke\u003c/em> with rice, some like it lightly seared, and some, it's true, like it hot. Personally, I like it raw and served with chips made of fried wonton wrappers. To me, it is a sort of Polynesian/Pan-Asian (just look at the ingredients) chips-and-salsa.\u003c/p>\n\u003cp>Give it a go, if you like. Just please make certain that you get the freshest possible tuna. Bargain hunting may be a practical skill when it come to buying a couch or a Persian rug, but you will not necessarily be well-served by it when purchasing fresh seafood. And, no, canned tuna will not do.\u003c/p>\n\u003cp>Lastly, there is no single \"proper\" recipe, so add whatever you like. Common ingredients include: tomato, green onions, Maui onion, macadamia nuts--whatever is in the house that might work logically with tuna. Go for it. My favored recipe is simple and straight-forward, \u003cdel datetime=\"2009-12-24T23:29:15+00:00\">just like me\u003c/del>.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound fresh tuna, (ahi, yellowfin-- something you might use when making sushi)\u003c/p>\n\u003cp>1/2 cup chopped, fresh seaweed\u003c/p>\n\u003cp>1 medium-sized shallot, chopped fine\u003c/p>\n\u003cp>1/4 teaspoon crushed red pepper flakes\u003c/p>\n\u003cp>1 teaspoon sesame oil\u003c/p>\n\u003cp>2 tablespoons shoyu (Japanese soy sauce)\u003c/p>\n\u003cp>A handful of black sesame seeds for garnish (which I forgot to add in the above photo. I wound up eating most of it standing over the sink before I even remembered about them).\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Cut the tuna into 1/2\" cubes. Place in a large bowl and toss with seaweed, pepper flakes, shallot, shoyu, and sesame oil. Serve immediately or wait an hour or so to let the flavors blend.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve with fried wonton chips or sticky rice. Whatever you serve it with, just make sure you serve it on the same day it was prepared. This is, after all, raw fish we're talking about.\u003c/p>\n\n",
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"excerpt": "As it turns out, \u003cem>\u003cstrong>Mele Kalikimaka\u003c/strong>\u003c/em> really \u003cem>is\u003c/em> the thing to say on a bright Hawai'ian Christmas Day. So, in honor of all my friends from The Islands Big and not-so-Big, I am saying \"Merry Christmas\" with a big bowl of poke. Of course, since this is a Holiday piece, I felt it necessary to make this raw tuna dish look as Christmas-y as possible, under the circumstances.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Poke-Tree.jpg\" alt=\"Poke Tree\" title=\"Poke Tree\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-9242\">As it turns out, \u003cem>\u003ca href=\"http://www.youtube.com/watch?v=ecnehcLIVeI\">Mele Kalikimaka\u003c/a>\u003c/em> really \u003cem>is\u003c/em> the thing to say on a bright Hawai'ian Christmas Day. So, in honor of all my friends from The Islands Big and not-so-Big, I am saying \"Merry Christmas\" with a big bowl of poke. Of course, since this is a Holiday piece, I felt it necessary to make this raw tuna dish look as Christmas-y as possible, under the circumstances.\u003c/p>\n\u003cp>And why not?\u003c/p>\n\u003cp>I have been \u003cdel datetime=\"2009-12-24T23:20:32+00:00\">terrified\u003c/del> intrigued by the idea of an Hawai'ian Christmas ever since I was forced to participate in my elementary school's \"Salute to Hawai'i\" Christmas pageant as a shy, bespectacled, backwards-shirted (you should see my class photo) second grader. I was impressed that anyone could pull together an hour's Holiday entertainment singing nothing but Polynesian Christmas songs. Perhaps entertainment is too strong a word. Of course, I was also convinced that our musical director was binge-drinking.\u003c/p>\n\u003cp>Whatever the case, I thought I had successfully eradicated the horror of having to stand up and sing on stage wearing a hula shirt and grass apron in front of an audience of parents in cowl necked sweaters and three-piece corduroy suits forever.\u003c/p>\n\u003cp>Apparently not.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When helping my friend Craig carry in his family's Christmas tree last week, he started to good-naturedly threaten his daughters with the idea of creating a Polynesian-themed tree. \"We'll give it a grass skirt and top it with a big \u003cem>Pele\u003c/em>,\" he said. I chimed in by promising to decorate the tree with snowmen made of poi. The girls were unimpressed. I had thought referencing of the Fire Goddess Pele was a nice touch but, after lugging a ten foot Douglas fir into his house, I was privately casting my vote for \u003cem>Ulaulekeahi\u003c/em>, God of Distillers.\u003c/p>\n\u003cp>And then I thought about how I on earth I was going to pull off poi-based snowmen.\u003c/p>\n\u003cp>As I was imagining rolling these poi-men in shredded coconut, the memories of that awful pageant came flooding back. Well, not flooding. Perhaps tricking back is a better term. But it was enough to make me shudder when I remembered our big show-stopper-- \u003ca href=\"http://www.youtube.com/watch?v=mQvvwb1z338\">\"The Hawai'ian Twelve Days of Christmas.\"\u003c/a> Fortunately, I could only remember the first day (One myna bird in one papaya tree). If you really can't live with yourself until you know what \"tutu\" gave to us on the other eleven days, \u003ca href=\"http://gohawaii.about.com/od/festivals/a/hawaii_xmas_d.htm\">you can read the lyrics here\u003c/a>. I just thank the tiki gods that we didn't attempt to sing this song in Pidgin English.\u003c/p>\n\u003cp>Well, I have chucked the idea of making poi-men this year because, well, poi happens to be one of the few foodstuffs I actually loathe. Why make Christmas more unpleasant than it already is? So, instead, I am making poke, which happens to be one of my favorite foodstuffs and, most conveniently, Hawai'ian.\u003c/p>\n\u003cp>\u003cem>Mele Kalikimaka, makamakas.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Poke\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>\u003c/p>\n\u003cp>By the way, the word is pronounced poh-keh, or poh-kay, if you prefer. In Hawai'ian, \u003cem>poke\u003c/em> means, roughly, \"small piece\" and, just as the name would imply, it is a dish of fish cut into small pieces, tossed with on-hand ingredients, and served up as a side dish-- a sort of fish salad. You don't find it on many restaurant menus (or didn't-- hopefully that is changing), but you can find it in most homes and even at Hawai'ian supermarkets in the deli section. It's unassuming, fresh (it had better be-- you're dealing with raw fish here), and utterly delicious.\u003c/p>\n\u003cp>Some folks like their \u003cem>poke\u003c/em> with rice, some like it lightly seared, and some, it's true, like it hot. Personally, I like it raw and served with chips made of fried wonton wrappers. To me, it is a sort of Polynesian/Pan-Asian (just look at the ingredients) chips-and-salsa.\u003c/p>\n\u003cp>Give it a go, if you like. Just please make certain that you get the freshest possible tuna. Bargain hunting may be a practical skill when it come to buying a couch or a Persian rug, but you will not necessarily be well-served by it when purchasing fresh seafood. And, no, canned tuna will not do.\u003c/p>\n\u003cp>Lastly, there is no single \"proper\" recipe, so add whatever you like. Common ingredients include: tomato, green onions, Maui onion, macadamia nuts--whatever is in the house that might work logically with tuna. Go for it. My favored recipe is simple and straight-forward, \u003cdel datetime=\"2009-12-24T23:29:15+00:00\">just like me\u003c/del>.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound fresh tuna, (ahi, yellowfin-- something you might use when making sushi)\u003c/p>\n\u003cp>1/2 cup chopped, fresh seaweed\u003c/p>\n\u003cp>1 medium-sized shallot, chopped fine\u003c/p>\n\u003cp>1/4 teaspoon crushed red pepper flakes\u003c/p>\n\u003cp>1 teaspoon sesame oil\u003c/p>\n\u003cp>2 tablespoons shoyu (Japanese soy sauce)\u003c/p>\n\u003cp>A handful of black sesame seeds for garnish (which I forgot to add in the above photo. I wound up eating most of it standing over the sink before I even remembered about them).\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Cut the tuna into 1/2\" cubes. Place in a large bowl and toss with seaweed, pepper flakes, shallot, shoyu, and sesame oil. Serve immediately or wait an hour or so to let the flavors blend.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve with fried wonton chips or sticky rice. Whatever you serve it with, just make sure you serve it on the same day it was prepared. This is, after all, raw fish we're talking about.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Dickens of a Drink: Smoking Bishop",
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"content": "\u003cp>\u003cimg class=\"size-full wp-image-9170 aligncenter\" title=\"Scrooge and Bob Cratchit\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Scrooge-and-Bob-Cratchit.jpg\" alt=\"Scrooge and Bob Cratchit\" width=\"382\" height=\"427\">\u003c/p>\n\u003cp>\u003cem>\"A merry Christmas, Bob! Said Scrooge, with an earnestness that could not be mistaken…I'll raise your salary, and endeavour to assist your struggling family, and we will discuss your affairs this very afternoon, over a Christmas bowl of smoking bishop, Bob!...\"\u003c/em>\u003c/p>\n\u003cp>Like a lot of Christmas revelers out there, I count \u003cem>A Christmas Carol\u003c/em> as my favorite holiday story. Yet my reason for loving this Dickens tale is probably a little different than you might expect. Although I find Scrooge's metamorphoses from Bah-humbug kill joy to jolly benefactor heartwarming, I adore his transition from gruel eater to Smoking Bishop drinker even more. In one day, old Ebenezer goes from eating only to survive -- I mean, come on, gruel for dinner on Christmas Eve? -- to purchasing the largest and best Christmas turkey in London. His change is so dramatic that he actually suggests imbibing a bowl of Smoking Bishop early in the day with the much abused Bob Cratchit. I find this act even more profound than when he raises Bob's salary a moment earlier. It's Ebenezer Scrooge's wish to indulge in a holiday cocktail that seems the greatest evidence he has found his yuletide soul. Ah... good old converted Scrooge and his new-found love of the drink.\u003c/p>\n\u003cp>But what is Smoking Bishop and how did it get such an entertaining name? I did a little research and found a great clip from a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=890045\">Morning Edition episode in 2002\u003c/a> on NPR. In the piece, Neda Ulaby interviews Cedrick Dickens, Charles Dickens great-grandson, who explains that \"people back in the 1800s enjoyed a whole range of 'clerical drinks,' and Smoking Bishop was one of these. \"Pope is burgundy, Cardinal is champagne or rye, Archbishop is claret, Bishop is port, and so on,\" Dickens goes on to say. I just love the English and their naming conventions.\u003c/p>\n\u003cp>Smoking Bishop is basically a type of warmed \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/05/sangria-the-ultimate-summer-refresher/\">sangria\u003c/a> made with port. From what I can tell, it's a traditional Christmas drink, but I'm not sure if this happened because of the reference in \u003cem>A Christmas Carol,\u003c/em> or if it was already a holiday beverage before that. Whatever the case, as a lover of sangria and \u003cem>A Christmas Carol\u003c/em>, I think I'll need to give it a try this holiday season.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The 1999 version of \u003cem>A Christmas Carol\u003c/em> with Patrick Stewart is the only film version I know of where Scrooge actually calls the drink Smoking Bishop (which is how Dickens himself referred to it in the story), although as my family only watches this version (which is my daughters' favorite) and the Alastair Sim's \u003cem>Scrooge\u003c/em> (which is my favorite -- too bad he scares my kids), I'm sure there are others I'm not aware of.\u003c/p>\n\u003cp>In the all-time classic Alastair Sim's version -- who, as far as I'm concerned, plays the greatest Scrooge of all time -- they have changed the line so Scrooge now says \"a bowl of hot punch.\" I wonder if they changed the line because they didn't think anyone would know what Smoking Bishop was; whatever the case, I'll forgive them as it's a near perfect Christmas film otherwise.\u003c/p>\n\u003cp>And for your own holiday entertainment, watch the full version of Seymour Hicks in Scrooge from 1935.\u003c/p>\n\u003cp>http://www.youtube.com/embed/_Sr2ow_ZH9w\u003c/p>\n\u003cp>To make your own bowl of smoking bishop, here's the \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=890045\">recipe from Ms. Ulaby's interview\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Smoking Bishop\u003c/strong>\u003c/p>\n\u003cp>• Take six Seville oranges and bake them in a moderate oven until pale brown. If you cannot procure any bitter Seville oranges, use four regular oranges and one large grapefruit.\u003c/p>\n\u003cp>• Prick each of the oranges with five whole cloves, put them into a warmed ceramic or glass vessel with one-quarter pound of sugar and a bottle of red wine, cover the vessel, and leave it in a warm place for 24 hours.\u003c/p>\n\u003cp>• Take the oranges out of the mixture, cut in half and squeeze the juice, then pour the juice back into the wine.\u003c/p>\n\u003cp>• Pour the mixture into a saucepan through a sieve, add a bottle of port, heat (without boiling), and serve in warmed glasses.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>• Drink the mixture, and keep Christmas well!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"size-full wp-image-9170 aligncenter\" title=\"Scrooge and Bob Cratchit\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Scrooge-and-Bob-Cratchit.jpg\" alt=\"Scrooge and Bob Cratchit\" width=\"382\" height=\"427\">\u003c/p>\n\u003cp>\u003cem>\"A merry Christmas, Bob! Said Scrooge, with an earnestness that could not be mistaken…I'll raise your salary, and endeavour to assist your struggling family, and we will discuss your affairs this very afternoon, over a Christmas bowl of smoking bishop, Bob!...\"\u003c/em>\u003c/p>\n\u003cp>Like a lot of Christmas revelers out there, I count \u003cem>A Christmas Carol\u003c/em> as my favorite holiday story. Yet my reason for loving this Dickens tale is probably a little different than you might expect. Although I find Scrooge's metamorphoses from Bah-humbug kill joy to jolly benefactor heartwarming, I adore his transition from gruel eater to Smoking Bishop drinker even more. In one day, old Ebenezer goes from eating only to survive -- I mean, come on, gruel for dinner on Christmas Eve? -- to purchasing the largest and best Christmas turkey in London. His change is so dramatic that he actually suggests imbibing a bowl of Smoking Bishop early in the day with the much abused Bob Cratchit. I find this act even more profound than when he raises Bob's salary a moment earlier. It's Ebenezer Scrooge's wish to indulge in a holiday cocktail that seems the greatest evidence he has found his yuletide soul. Ah... good old converted Scrooge and his new-found love of the drink.\u003c/p>\n\u003cp>But what is Smoking Bishop and how did it get such an entertaining name? I did a little research and found a great clip from a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=890045\">Morning Edition episode in 2002\u003c/a> on NPR. In the piece, Neda Ulaby interviews Cedrick Dickens, Charles Dickens great-grandson, who explains that \"people back in the 1800s enjoyed a whole range of 'clerical drinks,' and Smoking Bishop was one of these. \"Pope is burgundy, Cardinal is champagne or rye, Archbishop is claret, Bishop is port, and so on,\" Dickens goes on to say. I just love the English and their naming conventions.\u003c/p>\n\u003cp>Smoking Bishop is basically a type of warmed \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/05/sangria-the-ultimate-summer-refresher/\">sangria\u003c/a> made with port. From what I can tell, it's a traditional Christmas drink, but I'm not sure if this happened because of the reference in \u003cem>A Christmas Carol,\u003c/em> or if it was already a holiday beverage before that. Whatever the case, as a lover of sangria and \u003cem>A Christmas Carol\u003c/em>, I think I'll need to give it a try this holiday season.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The 1999 version of \u003cem>A Christmas Carol\u003c/em> with Patrick Stewart is the only film version I know of where Scrooge actually calls the drink Smoking Bishop (which is how Dickens himself referred to it in the story), although as my family only watches this version (which is my daughters' favorite) and the Alastair Sim's \u003cem>Scrooge\u003c/em> (which is my favorite -- too bad he scares my kids), I'm sure there are others I'm not aware of.\u003c/p>\n\u003cp>In the all-time classic Alastair Sim's version -- who, as far as I'm concerned, plays the greatest Scrooge of all time -- they have changed the line so Scrooge now says \"a bowl of hot punch.\" I wonder if they changed the line because they didn't think anyone would know what Smoking Bishop was; whatever the case, I'll forgive them as it's a near perfect Christmas film otherwise.\u003c/p>\n\u003cp>And for your own holiday entertainment, watch the full version of Seymour Hicks in Scrooge from 1935.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/_Sr2ow_ZH9w'\n title='//www.youtube.com/embed/_Sr2ow_ZH9w'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>To make your own bowl of smoking bishop, here's the \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=890045\">recipe from Ms. Ulaby's interview\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Smoking Bishop\u003c/strong>\u003c/p>\n\u003cp>• Take six Seville oranges and bake them in a moderate oven until pale brown. If you cannot procure any bitter Seville oranges, use four regular oranges and one large grapefruit.\u003c/p>\n\u003cp>• Prick each of the oranges with five whole cloves, put them into a warmed ceramic or glass vessel with one-quarter pound of sugar and a bottle of red wine, cover the vessel, and leave it in a warm place for 24 hours.\u003c/p>\n\u003cp>• Take the oranges out of the mixture, cut in half and squeeze the juice, then pour the juice back into the wine.\u003c/p>\n\u003cp>• Pour the mixture into a saucepan through a sieve, add a bottle of port, heat (without boiling), and serve in warmed glasses.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>• Drink the mixture, and keep Christmas well!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Brussel-Sprouts-005.jpg\" alt=\"Brussels Sprouts on the stalk\" title=\"Brussels Sprouts on the stalk\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9217\">\u003cbr>\n\u003cem>Did you know Brussels sprouts grew on long stalks?\u003c/em>\u003c/p>\n\u003cp>I'm a late bloomer when it comes to Brussels sprouts love. It's not that I hated the stuff (as I was always told I should), I just never had it before. Then I moved to SF two years ago and with the coming of my first Thanksgiving here, was flooded with recipes by adoring fooderati who worshipped the sprout with the bad rap. \u003c/p>\n\u003cp>I don't really get why Brussels sprouts got such a reputation to begin with. They seem harmless enough. Cute in fact. And if you happen to see them on the stalk still, those bright green clusters are downright gorgeous. Looks aside, they are tasty! \u003c/p>\n\u003cp>My intro to Brussels sprouts adoration started off nice and easy, with generous bits of bacon or pancetta added to grease the wheel. More recently however, I have witnessed two distinctive preparations of this fascinatingly polarizing vegetable. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Foodbuzz-Blogger-Festival-Dinner-11.7.09-068.jpg\" alt=\"Dennis Lee Namu Brussels Sprouts with Bonito Flakes\" title=\"Dennis Lee Namu Brussels Sprouts with Bonito Flakes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9218\">\u003cbr>\n\u003cem>Roasted Brussels Sprouts with Ponzu Fried Garlic, Guanciale, and Bonito Flakes\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The first was a dish that Chef Dennis Lee of \u003ca href=\"http://namusf.com/\">Namu\u003c/a> made at the \u003ca href=\"http://www.foodbuzz.com/pages/festival\">Foodbuzz Blogger Festival\u003c/a> community dinner in early November.\u003c/p>\n\u003cp>His \u003cstrong>Roasted Brussels Sprouts with Ponzu Fried Garlic, Guanciale, and Bonito Flakes\u003c/strong> were a work of art. Creative, complex, and soul-satisfying, in classic Namu-form. The Brussels sprouts were roasted to golden sweetness, the guanciale was appropriately full of crispy, fatty, pork goodness, and the bonito flakes added an element of surprise. The savory, smoky fish flavor blended well with the other ingredients at work, and the sight of them undulating like a creepy science project was just awesome.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Thanksgiving-2009-069.jpg\" alt=\"Brussels Sprouts with Red Onions in a Mustard Vinaigrette\" title=\"Brussels Sprouts with Red Onions in a Mustard Vinaigrette\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9216\">\u003cbr>\n\u003cem>Brussels Sprouts with Red Onions in a Mustard Vinaigrette\u003c/em>\u003c/p>\n\u003cp>The second take on Brussels sprouts that solidified my allegiance to the fan camp was one of the dishes that made my Thanksgiving potluck table this year: \u003cstrong>Brussels Sprouts with Red Onions in a Mustard Vinaigrette\u003c/strong>. Potlucks can be a hit or miss, depending on the participants. We lucked out this year, as our hostess' roommate turned out to be a chef at \u003ca href=\"http://www.eotrading.com/\">E&O Trading Co\u003c/a> in Larkspur. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Thanksgiving-2009-018.jpg\" alt=\"Rene unveils the Thanksgiving bird\" title=\"Rene unveils the Thanksgiving bird\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9219\">\u003cbr>\n\u003cem>Rene unveils the Thanksgiving bird\u003c/em>\u003c/p>\n\u003cp>To Chef Rene Caceres we owe not only one of the most succulent turkeys I've ever tasted (3 days of brining will do that), but a phenomenal Brussels sprouts recipe that doesn't even lean on a bacon crutch! \u003c/p>\n\u003cp>The freshness of the sprouts shines in this dish. And the balance of the caramelized sweet onion and acidity of the mustard vinaigrette are the perfect complement. \u003c/p>\n\u003cp>Naysayers, this may be your turning point. Just give it a try, and let me know if you don't find yourself popping these into your mouth like truffles. \u003c/p>\n\u003cp>\u003cstrong>Brussels Sprouts with Red Onions in a Mustard Vinaigrette\u003c/strong>\u003cbr>\n\u003cem>Recipe adapted from Rene Caceres\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 lb. Brussels sprouts\u003cbr>\n1 small red onion\u003cbr>\n2 oz. whole grain mustard vinaigrette\u003cbr>\n½ oz. olive oil\u003c/p>\n\u003cp>\u003cem>For the vinaigrette:\u003c/em>\u003cbr>\n1 cup whole grain mustard\u003cbr>\n½ cup white balsamic vinegar\u003cbr>\n1 cup vegetable oil\u003cbr>\n2 teaspoons sugar\u003cbr>\n1 teaspoon salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tCook the Brussels sprouts in boiling water for about 15 to 20 minutes. Let them cool and cut them in half.\u003cbr>\n2.\tThinly slice the red onion and reserve.\u003cbr>\n3.\tMake the vinaigrette by combining the mustard with the vinegar. Whisk the oil slowly into the mixture and add the salt and sugar.\u003cbr>\n4.\tSauté the red onion first for about one minute. Then add the Brussels sprouts face down. Cook until they get nice and caramelized. Turn them and add the vinaigrette. Toss them together and let them cook for about 1 minute.\u003c/p>\n\u003cp>******************\u003c/p>\n\u003cp>\u003cstrong>Roasted Brussels Sprouts with Ponzu Fried Garlic, Guanciale, and Bonito Flakes\u003c/strong>\u003cbr>\n\u003cem>Recipe adapted from Dennis Lee, Namu\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 lb. Brussels sprouts\u003cbr>\n¼ lb. guanciale\u003cbr>\n1 tablespoon fried garlic\u003cbr>\n \u003cem>Note: You can mince and fry this yourself on the stove in a pan with enough oil (neutral oil, i.e. rice, canola, grapeseed) to coat the garlic. Fry over low heat until the garlic starts to brown, remove with metal screen strainer (it will continue to brown) and place on paper towel and spread to cool with a spoon or chopsticks. Otherwise they sell wonderful fried garlic in Asian markets in a jar.\u003c/em>\u003cbr>\n4 oz. ponzu\u003cbr>\n \u003cem>Note: This can also be bought in an Asian grocer. If you want to make your own, its 2 parts dashi stock, 1 part soy, 1 part rice vinegar and citrus juice to taste (Meyer Lemon juice or Yuzu juice works great).\u003c/em>\u003cbr>\n4 oz. soy dashi\u003cbr>\n \u003cem>Note: Comprised of bonito, konbu, and soy water; or instant dashi or tsuyu (liquid dashi concentrate) are sold in Asian grocers.\u003c/em>\u003cbr>\n1 tablespoon butter\u003cbr>\nExtra virgin olive oil\u003cbr>\nShichimi or Togarashi spice\u003cbr>\nBonito flakes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>For the Brussels Sprouts:\u003c/em>\u003cbr>\n1. Quarter the heads or globes so the roots stay intact, keeping the leaves together.\u003cbr>\n2. Blanch the Brussels sprouts. Always blanch in a large pot (large enough that it won't stop boiling when you drop the sprouts into it) of water with a healthy dose of salt (2-3 tablespoons). While waiting for the water to boil, prepare an ice bath. Boil the sprouts until they turn bright green, then immediately shock them in the ice bath. This can be done up to a day in advance and the sprouts can be stored, in the refrigerator covered.\u003cbr>\n\u003cem>\u003cbr>\nFor the Guanciale:\u003c/em>\u003cbr>\n1. Cut the guanciale into about ½ inch cubes (remember it will slightly shrink when it cooks).\u003cbr>\n2. Boil the guanciale in a pot with the water at about 1 ½ inches above the meat. Bring it to a boil and simmer until soft. Much of the fat will render, but the flavor will remain rich. Drain and discard the liquid. This can also be done in advance and stored in a refrigerator.\u003c/p>\n\u003cp>The Brussels sprouts can either be roasted or pan fried.\u003c/p>\n\u003cp>\u003cem>Method 1: Roasting\u003c/em>\u003cbr>\nRoast the sprouts and guanciale in the oven at 375 degrees F until golden brown with enough olive oil to coat, making sure to stir it every 5 minutes or so to get an even color. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Method 2: Pan Frying (Recommended)\u003c/em>\u003cbr>\n1. Put 1 tablespoon of butter in a pan coated with extra virgin olive oil. When the butter melts, add the guanciale and Brussels sprouts. Put the pan on high and stir fry the ingredients. You want to get a nice brown color on the leaves of the sprouts, with some crispiness. The guanciale will also crisp up a little on the surface like bacon.\u003cbr>\n2. Once everything is nicely browned, add ponzu and soy dashi. Be careful as the pan will be very hot and will sizzle when you add the wet ingredients.\u003cbr>\n3. Let this reduce to the desired flavor, making sure to regularly toss the sprouts.\u003cbr>\n4. Top with shichimi, fried garlic and bonito flakes. The flakes will dance with joy.\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/24/2009/12/Brussel-Sprouts-005.jpg\" alt=\"Brussels Sprouts on the stalk\" title=\"Brussels Sprouts on the stalk\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9217\">\u003cbr>\n\u003cem>Did you know Brussels sprouts grew on long stalks?\u003c/em>\u003c/p>\n\u003cp>I'm a late bloomer when it comes to Brussels sprouts love. It's not that I hated the stuff (as I was always told I should), I just never had it before. Then I moved to SF two years ago and with the coming of my first Thanksgiving here, was flooded with recipes by adoring fooderati who worshipped the sprout with the bad rap. \u003c/p>\n\u003cp>I don't really get why Brussels sprouts got such a reputation to begin with. They seem harmless enough. Cute in fact. And if you happen to see them on the stalk still, those bright green clusters are downright gorgeous. Looks aside, they are tasty! \u003c/p>\n\u003cp>My intro to Brussels sprouts adoration started off nice and easy, with generous bits of bacon or pancetta added to grease the wheel. More recently however, I have witnessed two distinctive preparations of this fascinatingly polarizing vegetable. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Foodbuzz-Blogger-Festival-Dinner-11.7.09-068.jpg\" alt=\"Dennis Lee Namu Brussels Sprouts with Bonito Flakes\" title=\"Dennis Lee Namu Brussels Sprouts with Bonito Flakes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9218\">\u003cbr>\n\u003cem>Roasted Brussels Sprouts with Ponzu Fried Garlic, Guanciale, and Bonito Flakes\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first was a dish that Chef Dennis Lee of \u003ca href=\"http://namusf.com/\">Namu\u003c/a> made at the \u003ca href=\"http://www.foodbuzz.com/pages/festival\">Foodbuzz Blogger Festival\u003c/a> community dinner in early November.\u003c/p>\n\u003cp>His \u003cstrong>Roasted Brussels Sprouts with Ponzu Fried Garlic, Guanciale, and Bonito Flakes\u003c/strong> were a work of art. Creative, complex, and soul-satisfying, in classic Namu-form. The Brussels sprouts were roasted to golden sweetness, the guanciale was appropriately full of crispy, fatty, pork goodness, and the bonito flakes added an element of surprise. The savory, smoky fish flavor blended well with the other ingredients at work, and the sight of them undulating like a creepy science project was just awesome.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Thanksgiving-2009-069.jpg\" alt=\"Brussels Sprouts with Red Onions in a Mustard Vinaigrette\" title=\"Brussels Sprouts with Red Onions in a Mustard Vinaigrette\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9216\">\u003cbr>\n\u003cem>Brussels Sprouts with Red Onions in a Mustard Vinaigrette\u003c/em>\u003c/p>\n\u003cp>The second take on Brussels sprouts that solidified my allegiance to the fan camp was one of the dishes that made my Thanksgiving potluck table this year: \u003cstrong>Brussels Sprouts with Red Onions in a Mustard Vinaigrette\u003c/strong>. Potlucks can be a hit or miss, depending on the participants. We lucked out this year, as our hostess' roommate turned out to be a chef at \u003ca href=\"http://www.eotrading.com/\">E&O Trading Co\u003c/a> in Larkspur. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Thanksgiving-2009-018.jpg\" alt=\"Rene unveils the Thanksgiving bird\" title=\"Rene unveils the Thanksgiving bird\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9219\">\u003cbr>\n\u003cem>Rene unveils the Thanksgiving bird\u003c/em>\u003c/p>\n\u003cp>To Chef Rene Caceres we owe not only one of the most succulent turkeys I've ever tasted (3 days of brining will do that), but a phenomenal Brussels sprouts recipe that doesn't even lean on a bacon crutch! \u003c/p>\n\u003cp>The freshness of the sprouts shines in this dish. And the balance of the caramelized sweet onion and acidity of the mustard vinaigrette are the perfect complement. \u003c/p>\n\u003cp>Naysayers, this may be your turning point. Just give it a try, and let me know if you don't find yourself popping these into your mouth like truffles. \u003c/p>\n\u003cp>\u003cstrong>Brussels Sprouts with Red Onions in a Mustard Vinaigrette\u003c/strong>\u003cbr>\n\u003cem>Recipe adapted from Rene Caceres\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 lb. Brussels sprouts\u003cbr>\n1 small red onion\u003cbr>\n2 oz. whole grain mustard vinaigrette\u003cbr>\n½ oz. olive oil\u003c/p>\n\u003cp>\u003cem>For the vinaigrette:\u003c/em>\u003cbr>\n1 cup whole grain mustard\u003cbr>\n½ cup white balsamic vinegar\u003cbr>\n1 cup vegetable oil\u003cbr>\n2 teaspoons sugar\u003cbr>\n1 teaspoon salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tCook the Brussels sprouts in boiling water for about 15 to 20 minutes. Let them cool and cut them in half.\u003cbr>\n2.\tThinly slice the red onion and reserve.\u003cbr>\n3.\tMake the vinaigrette by combining the mustard with the vinegar. Whisk the oil slowly into the mixture and add the salt and sugar.\u003cbr>\n4.\tSauté the red onion first for about one minute. Then add the Brussels sprouts face down. Cook until they get nice and caramelized. Turn them and add the vinaigrette. Toss them together and let them cook for about 1 minute.\u003c/p>\n\u003cp>******************\u003c/p>\n\u003cp>\u003cstrong>Roasted Brussels Sprouts with Ponzu Fried Garlic, Guanciale, and Bonito Flakes\u003c/strong>\u003cbr>\n\u003cem>Recipe adapted from Dennis Lee, Namu\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 lb. Brussels sprouts\u003cbr>\n¼ lb. guanciale\u003cbr>\n1 tablespoon fried garlic\u003cbr>\n \u003cem>Note: You can mince and fry this yourself on the stove in a pan with enough oil (neutral oil, i.e. rice, canola, grapeseed) to coat the garlic. Fry over low heat until the garlic starts to brown, remove with metal screen strainer (it will continue to brown) and place on paper towel and spread to cool with a spoon or chopsticks. Otherwise they sell wonderful fried garlic in Asian markets in a jar.\u003c/em>\u003cbr>\n4 oz. ponzu\u003cbr>\n \u003cem>Note: This can also be bought in an Asian grocer. If you want to make your own, its 2 parts dashi stock, 1 part soy, 1 part rice vinegar and citrus juice to taste (Meyer Lemon juice or Yuzu juice works great).\u003c/em>\u003cbr>\n4 oz. soy dashi\u003cbr>\n \u003cem>Note: Comprised of bonito, konbu, and soy water; or instant dashi or tsuyu (liquid dashi concentrate) are sold in Asian grocers.\u003c/em>\u003cbr>\n1 tablespoon butter\u003cbr>\nExtra virgin olive oil\u003cbr>\nShichimi or Togarashi spice\u003cbr>\nBonito flakes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>For the Brussels Sprouts:\u003c/em>\u003cbr>\n1. Quarter the heads or globes so the roots stay intact, keeping the leaves together.\u003cbr>\n2. Blanch the Brussels sprouts. Always blanch in a large pot (large enough that it won't stop boiling when you drop the sprouts into it) of water with a healthy dose of salt (2-3 tablespoons). While waiting for the water to boil, prepare an ice bath. Boil the sprouts until they turn bright green, then immediately shock them in the ice bath. This can be done up to a day in advance and the sprouts can be stored, in the refrigerator covered.\u003cbr>\n\u003cem>\u003cbr>\nFor the Guanciale:\u003c/em>\u003cbr>\n1. Cut the guanciale into about ½ inch cubes (remember it will slightly shrink when it cooks).\u003cbr>\n2. Boil the guanciale in a pot with the water at about 1 ½ inches above the meat. Bring it to a boil and simmer until soft. Much of the fat will render, but the flavor will remain rich. Drain and discard the liquid. This can also be done in advance and stored in a refrigerator.\u003c/p>\n\u003cp>The Brussels sprouts can either be roasted or pan fried.\u003c/p>\n\u003cp>\u003cem>Method 1: Roasting\u003c/em>\u003cbr>\nRoast the sprouts and guanciale in the oven at 375 degrees F until golden brown with enough olive oil to coat, making sure to stir it every 5 minutes or so to get an even color. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Method 2: Pan Frying (Recommended)\u003c/em>\u003cbr>\n1. Put 1 tablespoon of butter in a pan coated with extra virgin olive oil. When the butter melts, add the guanciale and Brussels sprouts. Put the pan on high and stir fry the ingredients. You want to get a nice brown color on the leaves of the sprouts, with some crispiness. The guanciale will also crisp up a little on the surface like bacon.\u003cbr>\n2. Once everything is nicely browned, add ponzu and soy dashi. Be careful as the pan will be very hot and will sizzle when you add the wet ingredients.\u003cbr>\n3. Let this reduce to the desired flavor, making sure to regularly toss the sprouts.\u003cbr>\n4. Top with shichimi, fried garlic and bonito flakes. The flakes will dance with joy.\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/24/2009/12/champagne-cocktail-300x291.jpg\" alt=\"champagne cocktail\" title=\"champagne cocktail\" width=\"300\" height=\"291\" class=\"aligncenter size-medium wp-image-8986\">\u003cbr>\nWhen I was a kid, I always imagined I would grow up to wear strappy high heels with designer dresses and that I would dash off to parties full of urbane conversations. At these events I would drink champagne cocktails. Blame it on a childhood watching too many Doris Day and Deborah Kerr movies, but my real-life adulthood never quite lived up to my \u003ca href=\"http://www.imdb.com/media/rm2279382272/tt0053172\">Pillow Talk\u003c/a> expectations. \u003c/p>\n\u003cp>After recently pondering the lack of glamour in my life, I realized that although elegant cocktail gatherings can be delightful, I actually enjoy my life of small dinner parties with friends and family more than I probably would the type attended by Ms. Kerr and Ms. Day (\"probably\" is the key word here). So instead of longing for a 1960s life unachieved, I decided to start making champagne cocktails.\u003c/p>\n\u003cp>There are so many reasons to serve champagne cocktails, but the top three are:\u003c/p>\n\u003cp>1.\tChampagne (or prosecco, cava, or any other sparkling wine) tastes delightful when mixed with other alcoholic beverages. \u003c/p>\n\u003cp>2.\tThe shimmering splendor of a champagne cocktail, particularly when partnered with alcohols that have a rich color, make them perfect for the holiday season.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3.\tChampagne cocktails are effortless to prepare. \u003c/p>\n\u003cp>Making this elegant fizzy drink is as easy as pouring two or more types of alcohol into a glass. This means that even the failed martini makers among us can feel like accomplished bartenders. The original champagne cocktail consists of champagne, bitters and sugar, but as I'm not a big fan of bitters, I go for sweeter amalgamations. Port, Muscat or other dessert wines are my top choices, although raspberry, cherry and pear liqueurs are a close second. Grand Marnier, Cointreau, and brandy also work well, and I hear blueberry schnapps makes a gorgeous aperitif. But honestly, just mix in whatever sounds good to you. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It doesn't matter if you're having a chic cocktail party or an intimate celebration dinner; it's easy to add a splash of Doris Day chic to your holiday season.\u003cbr>\n\u003cstrong>\u003cbr>\nHow to Make a Champagne Cocktail: \u003c/strong>\u003cbr>\nPlace 1 ounce of your chosen alcohol into champagne flute and then fill with champagne, prosecco, cava or sparkling wine. \u003c/p>\n\n",
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"excerpt": "After recently pondering the lack of glamour in my life, I realized that although elegant cocktail gatherings can be delightful, I actually enjoy my life of small dinner parties with friends and family more than I probably would the type attended by Ms. Kerr and Ms. Day (\"probably\" is the key word here). So instead of longing for a 1960s life unachieved, I decided to start making champagne cocktails.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/champagne-cocktail-300x291.jpg\" alt=\"champagne cocktail\" title=\"champagne cocktail\" width=\"300\" height=\"291\" class=\"aligncenter size-medium wp-image-8986\">\u003cbr>\nWhen I was a kid, I always imagined I would grow up to wear strappy high heels with designer dresses and that I would dash off to parties full of urbane conversations. At these events I would drink champagne cocktails. Blame it on a childhood watching too many Doris Day and Deborah Kerr movies, but my real-life adulthood never quite lived up to my \u003ca href=\"http://www.imdb.com/media/rm2279382272/tt0053172\">Pillow Talk\u003c/a> expectations. \u003c/p>\n\u003cp>After recently pondering the lack of glamour in my life, I realized that although elegant cocktail gatherings can be delightful, I actually enjoy my life of small dinner parties with friends and family more than I probably would the type attended by Ms. Kerr and Ms. Day (\"probably\" is the key word here). So instead of longing for a 1960s life unachieved, I decided to start making champagne cocktails.\u003c/p>\n\u003cp>There are so many reasons to serve champagne cocktails, but the top three are:\u003c/p>\n\u003cp>1.\tChampagne (or prosecco, cava, or any other sparkling wine) tastes delightful when mixed with other alcoholic beverages. \u003c/p>\n\u003cp>2.\tThe shimmering splendor of a champagne cocktail, particularly when partnered with alcohols that have a rich color, make them perfect for the holiday season.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3.\tChampagne cocktails are effortless to prepare. \u003c/p>\n\u003cp>Making this elegant fizzy drink is as easy as pouring two or more types of alcohol into a glass. This means that even the failed martini makers among us can feel like accomplished bartenders. The original champagne cocktail consists of champagne, bitters and sugar, but as I'm not a big fan of bitters, I go for sweeter amalgamations. Port, Muscat or other dessert wines are my top choices, although raspberry, cherry and pear liqueurs are a close second. Grand Marnier, Cointreau, and brandy also work well, and I hear blueberry schnapps makes a gorgeous aperitif. But honestly, just mix in whatever sounds good to you. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It doesn't matter if you're having a chic cocktail party or an intimate celebration dinner; it's easy to add a splash of Doris Day chic to your holiday season.\u003cbr>\n\u003cstrong>\u003cbr>\nHow to Make a Champagne Cocktail: \u003c/strong>\u003cbr>\nPlace 1 ounce of your chosen alcohol into champagne flute and then fill with champagne, prosecco, cava or sparkling wine. \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/24/2009/12/latkes300.jpg\" alt=\"latkes\" title=\"latkes\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-9028\">When it comes to latkes, a lot of quibbles come up before the first potato is even peeled. Thick and hefty, or crispy-lacy? Do you hand-grate the potato or process it to mush? Squeeze out the liquid or let it be? Par-boil the potatoes, or avoid the potato altogether and head for the untrammeled wilds of zucchini with parmesan or yams with ginger? Can bacon be involved? \u003c/p>\n\u003cp>But all of these questions are nothing compared to the Big One. Which is, of course, OMG these latkes are SO GOOD why don't you make them EVERY NIGHT???\u003c/p>\n\u003cp>This, of course, is a question for sages and Jewish mothers everywhere to contemplate. The answer may become clear in the aftermath of a good latke fry-up, when bits of shredded potato are shriveling to blackness all over the counter, and a fine mist of splattered oil surrounds the stove. \u003c/p>\n\u003cp>Right now, though, Chanukah has just begun, and latke enthusiasm is at its height. Why potato pancakes for Chanukah, you ask? First, there's the holiday's celebration of scrappiness trumping might, the humble potato standing in for the outnumbered, outpowered but triumphant Maccabees. Able to reclaim their desecrated temple, so the story goes, the Jews found only one day's worth of oil for light, with the nearest source of consecrated oil a week's journey away. Then the little miracle: the one day's worth of oil burned for eight days, hence the eight days of Chanukah, and the dictum to fry, fry, fry. \u003c/p>\n\u003cp>Anything fried will work, and Jews around the world fry up all kinds of different things. In Israel, the go-to Chanukah treat is \u003cem>soufganiot,\u003c/em> jelly-filled doughnuts dusted with powdered sugar. In Eastern Europe, however, winter meant root vegetables, most likely fried in chicken or goose fat, served with applesauce for sweetness. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here in the Bay Area, we can do a little of each: potatoes for cultural tradition, fried in olive oil for religious significance, or just because it's local and we use olive oil for everything, anyway. If you have chicken fat or goose fat or duck fat lying around looking for trouble, use it by all means, perhaps half-and-half with a mild vegetable oil like canola so that the simple potato taste isn't clobbered by poultry-ness. \u003c/p>\n\u003cp>Now, on to technique. Since I am not your mother, or (more importantly) your new Jewish husband's mother, nothing I tell you need influence your latke-making in the least if you already love your latkes. But if, sadly, you've been relying all these years on those nasty frozen ones that taste like wadded-up flannel pajamas, or your children have suddenly reached latke-eating age and you feel compelled to hand down a little tradition, even if otherwise you order in pad thai, burritos or \u003cem>aloo gobi\u003c/em> every night of the week, here is everything you need to know.\u003c/p>\n\u003cp>First, if you're going to fry, fry for a crowd. Making latkes is a festive event, and the more people around, the less you'll notice what a giant mess all that spattering oil has made of your kitchen. \u003c/p>\n\u003cp>Once you start in with the latkes, you won't have the focus or energy for anything else. Since most people's appetite for potato pancakes is limitless, especially if they're only made once a year, you should put together some satisfying one-pot thing the night before, like \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/28/borscht-for-chanukah/\">hot beet borscht\u003c/a> or a slow-cooked \u003ca href=\"http://www.epicurious.com/recipes/food/views/Braised-Beef-Brisket-355532\">brisket\u003c/a>, with challah or rye bread on the side. This also gives you something to throw at your guests as they start circling the stove and eyeing your spatula like starving hyenas, drawn by the irresistible diner whiff of sizzling potatoes, onion, and grease. \u003c/p>\n\u003cp>Second, grate by hand. Like writing thank you notes or taking off your mascara before bed, this process looms much larger in the imagination than in actual minutes spent. Use the coarse holes on a big box grater, and you'll get perfect texture and minimal clean-up. No need to peel the potatoes, especially if you're using organic spuds. \u003c/p>\n\u003cp>Alternate onion and potato as you grate, since the onion juices will help keep the potato shreds from oxidizing into gray yuck as you go. Another thing: don't grate more than you can fry up in a few batches. If you're frying for a crowd, don't be tempted to grate up ahead of time. Liquid will seep, potatoes will blacken, and you'll end up with a bowl of unpleasant, gray-black soupy sludge that even frying cannot redeem. Instead, grate, mix, fry, repeat. (See \"Why don't we have these every night?\", above.) \u003c/p>\n\u003cp>Once your potatoes and onions are grated, scoop the shreds into a large colander set over a big bowl. Now, get your hands into that potato mound and act like you're wringing a pair of very wet socks. Squeeze and wring, squeeze and wring, releasing as much liquid as possible. Sex educator and cultural critic Susie Bright, a woman who knows how to find the right tool for the job, swears by a \u003ca href=\"http://susiebright.blogs.com/susie_brights_journal_/2006/12/the_leauge_of_a.html\">potato ricer\u003c/a> for this; others load their taters into clean tea towels and wring away. Me, I'm a two-hands, no-equipment kind of lady, but follow your inclinations. When all the potatoes look well-wrung, step back and let the liquid collected in the bowl stand for a couple of minutes. \u003c/p>\n\u003cp>Meanwhile, separate your eggs, dropping the egg whites into a big bowl and putting the yolks aside. Hand the egg white to a helpful guest, and ask them to whisk them into stiff peaks. Here, technology helps; like natural childbirth, whisking egg whites with nothing but muscle tone and a whisk is admirable but achingly slow. If you don't have a hand-held electric mixer, just tell people to pass the whisk along when they tire out. Line a cookie sheet with paper towels and place it near (but not within catching-on-fire range of) the stove.\u003c/p>\n\u003cp>Lift up your colander of potatoes and onion. Underneath, you'll see a pool of brownish liquid with a squeaky layer of pinkish-tan potato starch at the bottom. Pour off the liquid, then dump the grated potato on top of the starch. Add the egg yolks, the matzoh meal or flour, and plenty of salt and pepper. Mix it all together, being sure to scrape up the extra starch from the bottom of the bowl. Track down that bowl of egg whites. Quickly, scoop the whites onto the potato mixture, and using a down-and-around motion, fold the whites into the grated potato. \u003c/p>\n\u003cp>Heat up a couple of wide, heavy frying pans (cast iron works best). Add about 1/2 inch of oil to each one, and get that oil really good and hot. (Buy a fresh bottle of oil for this endeavor. You'll need a lot more than you think.) When a shred of potato sputters and bubbles, slide as many large spoonfuls of potato as you can fit into the pan without crowding. Fry, turning once, until pancakes are a rich mahogany brown. Drain on paper towels, blotting off as much grease as possible so they'll stay crisp. If necessary, keep the first batch warm in a 250°F oven while you fry up another round. \u003c/p>\n\u003cp>As you fry, your friends and family will exhort you to come, sit down, eat. Ignore them. This is the martyrdom known to every latke maker: you must stand and work while others sit and enjoy. (See \"Why don't we have these every night?\", above.) Serve with sour cream and applesauce. You might think you could go all California and use salsa or fig chutney instead, but you would be wrong. Or not; maybe latkes are \u003cem>sensational\u003c/em> with fig chutney. (Gravy, I've been told, is wonderful on matzoh balls.) But try trusting your inner grandmother first.\u003c/p>\n\u003cp>\u003cstrong>Latkes\u003c/strong>\u003cbr>\nThis recipe makes thin, crispy latkes, more hash brown than hockey puck, because you can always make room for one more latke when they're light. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 1/2 lbs potatoes, well scrubbed\u003cbr>\n1 large yellow onion, peeled\u003cbr>\n2 eggs, separated\u003cbr>\n3 tablespoons flour or matzoh meal\u003cbr>\n2 tsp salt, or to taste\u003cbr>\nFreshly ground pepper\u003cbr>\nVegetable oil, for frying, or whatever fat you want (Yes, I'm sure bacon fat would be delicious, but really, must you?)\u003cbr>\nSour cream and applesauce, for serving\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Grate potatoes and onion alternately. Scoop grated mixture into a large colander suspended over a large bowl. \u003c/p>\n\u003cp>2. Squeeze and wring excess liquid out of potato mixture. Let potato mixture drain for a few minutes. Lift up colander, and pour off excess liquid below, reserving the layer of potato starch at the bottom. Dump grated potatoes on top of potato starch, and mix in egg yolks, flour, salt, and pepper, making sure to scrape the layer of potato starch into the mixture.\u003c/p>\n\u003cp>3. Beat egg whites to stiff peaks. Fold egg whites into potato mixture. \u003c/p>\n\u003cp>4. Heat 1/2 inch of vegetable oil in a heavy frying pan. Drop in a shred of potato; when it sizzles and bubbles, slide in as many large spoonfuls of potato mixture as you can without crowding. Fry over medium-high heat, turning once, until pancakes are well-browned. Add more oil as necessary for subsequent batches, but make sure to get it good and hot before adding the potatoes. \u003c/p>\n\u003cp>5. Drain on paper towels and serve immediately with sour cream and applesauce. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Makes about 20 latkes.\u003c/em>\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/24/2009/12/latkes300.jpg\" alt=\"latkes\" title=\"latkes\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-9028\">When it comes to latkes, a lot of quibbles come up before the first potato is even peeled. Thick and hefty, or crispy-lacy? Do you hand-grate the potato or process it to mush? Squeeze out the liquid or let it be? Par-boil the potatoes, or avoid the potato altogether and head for the untrammeled wilds of zucchini with parmesan or yams with ginger? Can bacon be involved? \u003c/p>\n\u003cp>But all of these questions are nothing compared to the Big One. Which is, of course, OMG these latkes are SO GOOD why don't you make them EVERY NIGHT???\u003c/p>\n\u003cp>This, of course, is a question for sages and Jewish mothers everywhere to contemplate. The answer may become clear in the aftermath of a good latke fry-up, when bits of shredded potato are shriveling to blackness all over the counter, and a fine mist of splattered oil surrounds the stove. \u003c/p>\n\u003cp>Right now, though, Chanukah has just begun, and latke enthusiasm is at its height. Why potato pancakes for Chanukah, you ask? First, there's the holiday's celebration of scrappiness trumping might, the humble potato standing in for the outnumbered, outpowered but triumphant Maccabees. Able to reclaim their desecrated temple, so the story goes, the Jews found only one day's worth of oil for light, with the nearest source of consecrated oil a week's journey away. Then the little miracle: the one day's worth of oil burned for eight days, hence the eight days of Chanukah, and the dictum to fry, fry, fry. \u003c/p>\n\u003cp>Anything fried will work, and Jews around the world fry up all kinds of different things. In Israel, the go-to Chanukah treat is \u003cem>soufganiot,\u003c/em> jelly-filled doughnuts dusted with powdered sugar. In Eastern Europe, however, winter meant root vegetables, most likely fried in chicken or goose fat, served with applesauce for sweetness. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here in the Bay Area, we can do a little of each: potatoes for cultural tradition, fried in olive oil for religious significance, or just because it's local and we use olive oil for everything, anyway. If you have chicken fat or goose fat or duck fat lying around looking for trouble, use it by all means, perhaps half-and-half with a mild vegetable oil like canola so that the simple potato taste isn't clobbered by poultry-ness. \u003c/p>\n\u003cp>Now, on to technique. Since I am not your mother, or (more importantly) your new Jewish husband's mother, nothing I tell you need influence your latke-making in the least if you already love your latkes. But if, sadly, you've been relying all these years on those nasty frozen ones that taste like wadded-up flannel pajamas, or your children have suddenly reached latke-eating age and you feel compelled to hand down a little tradition, even if otherwise you order in pad thai, burritos or \u003cem>aloo gobi\u003c/em> every night of the week, here is everything you need to know.\u003c/p>\n\u003cp>First, if you're going to fry, fry for a crowd. Making latkes is a festive event, and the more people around, the less you'll notice what a giant mess all that spattering oil has made of your kitchen. \u003c/p>\n\u003cp>Once you start in with the latkes, you won't have the focus or energy for anything else. Since most people's appetite for potato pancakes is limitless, especially if they're only made once a year, you should put together some satisfying one-pot thing the night before, like \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/28/borscht-for-chanukah/\">hot beet borscht\u003c/a> or a slow-cooked \u003ca href=\"http://www.epicurious.com/recipes/food/views/Braised-Beef-Brisket-355532\">brisket\u003c/a>, with challah or rye bread on the side. This also gives you something to throw at your guests as they start circling the stove and eyeing your spatula like starving hyenas, drawn by the irresistible diner whiff of sizzling potatoes, onion, and grease. \u003c/p>\n\u003cp>Second, grate by hand. Like writing thank you notes or taking off your mascara before bed, this process looms much larger in the imagination than in actual minutes spent. Use the coarse holes on a big box grater, and you'll get perfect texture and minimal clean-up. No need to peel the potatoes, especially if you're using organic spuds. \u003c/p>\n\u003cp>Alternate onion and potato as you grate, since the onion juices will help keep the potato shreds from oxidizing into gray yuck as you go. Another thing: don't grate more than you can fry up in a few batches. If you're frying for a crowd, don't be tempted to grate up ahead of time. Liquid will seep, potatoes will blacken, and you'll end up with a bowl of unpleasant, gray-black soupy sludge that even frying cannot redeem. Instead, grate, mix, fry, repeat. (See \"Why don't we have these every night?\", above.) \u003c/p>\n\u003cp>Once your potatoes and onions are grated, scoop the shreds into a large colander set over a big bowl. Now, get your hands into that potato mound and act like you're wringing a pair of very wet socks. Squeeze and wring, squeeze and wring, releasing as much liquid as possible. Sex educator and cultural critic Susie Bright, a woman who knows how to find the right tool for the job, swears by a \u003ca href=\"http://susiebright.blogs.com/susie_brights_journal_/2006/12/the_leauge_of_a.html\">potato ricer\u003c/a> for this; others load their taters into clean tea towels and wring away. Me, I'm a two-hands, no-equipment kind of lady, but follow your inclinations. When all the potatoes look well-wrung, step back and let the liquid collected in the bowl stand for a couple of minutes. \u003c/p>\n\u003cp>Meanwhile, separate your eggs, dropping the egg whites into a big bowl and putting the yolks aside. Hand the egg white to a helpful guest, and ask them to whisk them into stiff peaks. Here, technology helps; like natural childbirth, whisking egg whites with nothing but muscle tone and a whisk is admirable but achingly slow. If you don't have a hand-held electric mixer, just tell people to pass the whisk along when they tire out. Line a cookie sheet with paper towels and place it near (but not within catching-on-fire range of) the stove.\u003c/p>\n\u003cp>Lift up your colander of potatoes and onion. Underneath, you'll see a pool of brownish liquid with a squeaky layer of pinkish-tan potato starch at the bottom. Pour off the liquid, then dump the grated potato on top of the starch. Add the egg yolks, the matzoh meal or flour, and plenty of salt and pepper. Mix it all together, being sure to scrape up the extra starch from the bottom of the bowl. Track down that bowl of egg whites. Quickly, scoop the whites onto the potato mixture, and using a down-and-around motion, fold the whites into the grated potato. \u003c/p>\n\u003cp>Heat up a couple of wide, heavy frying pans (cast iron works best). Add about 1/2 inch of oil to each one, and get that oil really good and hot. (Buy a fresh bottle of oil for this endeavor. You'll need a lot more than you think.) When a shred of potato sputters and bubbles, slide as many large spoonfuls of potato as you can fit into the pan without crowding. Fry, turning once, until pancakes are a rich mahogany brown. Drain on paper towels, blotting off as much grease as possible so they'll stay crisp. If necessary, keep the first batch warm in a 250°F oven while you fry up another round. \u003c/p>\n\u003cp>As you fry, your friends and family will exhort you to come, sit down, eat. Ignore them. This is the martyrdom known to every latke maker: you must stand and work while others sit and enjoy. (See \"Why don't we have these every night?\", above.) Serve with sour cream and applesauce. You might think you could go all California and use salsa or fig chutney instead, but you would be wrong. Or not; maybe latkes are \u003cem>sensational\u003c/em> with fig chutney. (Gravy, I've been told, is wonderful on matzoh balls.) But try trusting your inner grandmother first.\u003c/p>\n\u003cp>\u003cstrong>Latkes\u003c/strong>\u003cbr>\nThis recipe makes thin, crispy latkes, more hash brown than hockey puck, because you can always make room for one more latke when they're light. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 1/2 lbs potatoes, well scrubbed\u003cbr>\n1 large yellow onion, peeled\u003cbr>\n2 eggs, separated\u003cbr>\n3 tablespoons flour or matzoh meal\u003cbr>\n2 tsp salt, or to taste\u003cbr>\nFreshly ground pepper\u003cbr>\nVegetable oil, for frying, or whatever fat you want (Yes, I'm sure bacon fat would be delicious, but really, must you?)\u003cbr>\nSour cream and applesauce, for serving\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Grate potatoes and onion alternately. Scoop grated mixture into a large colander suspended over a large bowl. \u003c/p>\n\u003cp>2. Squeeze and wring excess liquid out of potato mixture. Let potato mixture drain for a few minutes. Lift up colander, and pour off excess liquid below, reserving the layer of potato starch at the bottom. Dump grated potatoes on top of potato starch, and mix in egg yolks, flour, salt, and pepper, making sure to scrape the layer of potato starch into the mixture.\u003c/p>\n\u003cp>3. Beat egg whites to stiff peaks. Fold egg whites into potato mixture. \u003c/p>\n\u003cp>4. Heat 1/2 inch of vegetable oil in a heavy frying pan. Drop in a shred of potato; when it sizzles and bubbles, slide in as many large spoonfuls of potato mixture as you can without crowding. Fry over medium-high heat, turning once, until pancakes are well-browned. Add more oil as necessary for subsequent batches, but make sure to get it good and hot before adding the potatoes. \u003c/p>\n\u003cp>5. Drain on paper towels and serve immediately with sour cream and applesauce. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Glögg: A Holiday Godsend",
"title": "Glögg: A Holiday Godsend",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignleft size-medium wp-image-8941\" title=\"glögg\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/gl%C3%B6ggsmall1-199x300.jpg\" alt=\"glögg\" width=\"199\" height=\"300\">It's beginning to look a lot like Christmas. Every %@*&-ing where I go. The store windows, the hideous wreaths on the bumpers of SUVs, the Holiday sweaters, the music (please, God, make it \u003cem>stop\u003c/em>). I'm already up to my turtleneck in Holiday Crazy and we're two weeks away from the big day.\u003c/p>\n\u003cp>It's a tough, depressing time of year for a lot of people. The days are short, the nights are cold, and the pressure of putting forth good cheer is enough to drive anyone slightly mad. Alright, it's enough to drive \u003cem>me\u003c/em> mad. I promise not to speak for anyone else.\u003c/p>\n\u003cp>I should just count my blessings and remember all of those things I said a was grateful for over the last holiday.\u003c/p>\n\u003cp>One of the things for which I am currently grateful is the fact that I do not live in Sweden. It's a gorgeous country alright, with gorgeous people and whatnots, but really. If it's cold here, it's colder there. And the nights? Long. Really, depressingly long. I sometimes wonder how they get through the winter in one piece.\u003c/p>\n\u003cp>Apart from the medicinal use of sunlamps, one major way the Swedes cope with the winter blues is alcohol. And lots of it. Of course, this is how a lot of people cope with the Holiday season. It's a double-edged sword, really, (do I need to mention that alcohol is a depressant?) so you may want to proceed with caution. May.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This winter, one of my several drinks of choice is a nod of solidarity with my half-frozen Swedish brothers and sisters-- \u003cem>glögg\u003c/em>. It's festive without trying too hard, it's simple to make in large batches, it's warm, it's delicious, and, with the help of a little brandy, it really helps take the edge off the Holidays. And, of course, it's just plain fun to say. If you're not quite certain how to pronounce it, just sidle up to a Swede-- they're a friendly lot.\u003c/p>\n\u003cp>\u003cstrong>Glögg\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes about 6 servings\u003c/strong>\u003c/p>\n\u003cp>One of my favorite things about \u003cem>glögg\u003c/em> (apart from its remarkable warming powers) is the fact that the Swedes have included bar snacks right there in the drink. By adding almonds and raisins that (usually) sink to the bottom of the glass, you've got one more reason to say \"bottoms up\" or, if you really want to carry the Swedish thing a bit farther, \"\u003cem>skål\u003c/em>.\"\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 bottle (750 ml) dry red wine. Don't be foolish enough to use one of your best bottles. One that is merely drinkable will do.\u003c/p>\n\u003cp>1 cup brandy\u003c/p>\n\u003cp>12 while cloves\u003c/p>\n\u003cp>6 to 8 cardamom pods, lightly crushed\u003c/p>\n\u003cp>2 cinnamon sticks (you may break them into pieces, if you like)\u003c/p>\n\u003cp>1/2 cup sugar\u003c/p>\n\u003cp>4 to 6 strips of orange zest (which may be used later as garnish)\u003c/p>\n\u003cp>raisins and blanched almonds for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine wine, brandy, cloves, cardamom, and cinnamon in a saucepan and bring to a simmer over medium head for about 15 minutes. Do not boil and do not over-simmer or else you will cause too much of the precious, medicinal alcohol to evaporate. Stir in sugar and orange zest.\u003c/p>\n\u003cp>2. Sprinkle raisins and almonds into the bottoms of however many glasses you're using.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Strain \u003cem>glögg\u003c/em> through a sieve, saving the orange zest for garnish, if using, pour into awaiting glasses, and serve hot.\u003c/p>\n\n",
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"excerpt": "This winter, one of my several drinks of choice is a nod of solidarity with my half-frozen Swedish brothers and sisters-- glögg. It's festive without trying too hard, it's simple to make in large batches, it's warm, it's delicious, and, with the help of a little brandy, it really helps take the edge off the Holidays. And, of course, it's just plain fun to say. If you're not quite certain how to pronounce it, just sidle up to a Swede-- they're a friendly lot.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-medium wp-image-8941\" title=\"glögg\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/gl%C3%B6ggsmall1-199x300.jpg\" alt=\"glögg\" width=\"199\" height=\"300\">It's beginning to look a lot like Christmas. Every %@*&-ing where I go. The store windows, the hideous wreaths on the bumpers of SUVs, the Holiday sweaters, the music (please, God, make it \u003cem>stop\u003c/em>). I'm already up to my turtleneck in Holiday Crazy and we're two weeks away from the big day.\u003c/p>\n\u003cp>It's a tough, depressing time of year for a lot of people. The days are short, the nights are cold, and the pressure of putting forth good cheer is enough to drive anyone slightly mad. Alright, it's enough to drive \u003cem>me\u003c/em> mad. I promise not to speak for anyone else.\u003c/p>\n\u003cp>I should just count my blessings and remember all of those things I said a was grateful for over the last holiday.\u003c/p>\n\u003cp>One of the things for which I am currently grateful is the fact that I do not live in Sweden. It's a gorgeous country alright, with gorgeous people and whatnots, but really. If it's cold here, it's colder there. And the nights? Long. Really, depressingly long. I sometimes wonder how they get through the winter in one piece.\u003c/p>\n\u003cp>Apart from the medicinal use of sunlamps, one major way the Swedes cope with the winter blues is alcohol. And lots of it. Of course, this is how a lot of people cope with the Holiday season. It's a double-edged sword, really, (do I need to mention that alcohol is a depressant?) so you may want to proceed with caution. May.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This winter, one of my several drinks of choice is a nod of solidarity with my half-frozen Swedish brothers and sisters-- \u003cem>glögg\u003c/em>. It's festive without trying too hard, it's simple to make in large batches, it's warm, it's delicious, and, with the help of a little brandy, it really helps take the edge off the Holidays. And, of course, it's just plain fun to say. If you're not quite certain how to pronounce it, just sidle up to a Swede-- they're a friendly lot.\u003c/p>\n\u003cp>\u003cstrong>Glögg\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes about 6 servings\u003c/strong>\u003c/p>\n\u003cp>One of my favorite things about \u003cem>glögg\u003c/em> (apart from its remarkable warming powers) is the fact that the Swedes have included bar snacks right there in the drink. By adding almonds and raisins that (usually) sink to the bottom of the glass, you've got one more reason to say \"bottoms up\" or, if you really want to carry the Swedish thing a bit farther, \"\u003cem>skål\u003c/em>.\"\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 bottle (750 ml) dry red wine. Don't be foolish enough to use one of your best bottles. One that is merely drinkable will do.\u003c/p>\n\u003cp>1 cup brandy\u003c/p>\n\u003cp>12 while cloves\u003c/p>\n\u003cp>6 to 8 cardamom pods, lightly crushed\u003c/p>\n\u003cp>2 cinnamon sticks (you may break them into pieces, if you like)\u003c/p>\n\u003cp>1/2 cup sugar\u003c/p>\n\u003cp>4 to 6 strips of orange zest (which may be used later as garnish)\u003c/p>\n\u003cp>raisins and blanched almonds for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine wine, brandy, cloves, cardamom, and cinnamon in a saucepan and bring to a simmer over medium head for about 15 minutes. Do not boil and do not over-simmer or else you will cause too much of the precious, medicinal alcohol to evaporate. Stir in sugar and orange zest.\u003c/p>\n\u003cp>2. Sprinkle raisins and almonds into the bottoms of however many glasses you're using.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Strain \u003cem>glögg\u003c/em> through a sieve, saving the orange zest for garnish, if using, pour into awaiting glasses, and serve hot.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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},
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"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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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"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
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