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"content": "\u003cp>Happy Thanksgiving! This is my favorite holiday of the year (ok, I love Christmas too) because it's a time when I get together with my friends and prepare a delicious feast (always a good thing in my book), and look back over the past year and think about how lucky and grateful I am for everything I have in my life. So, without getting too mushy because I'm a big sap, I want to wish everyone out there a cozy, warm, and festive holiday.\u003c/p>\n\u003cp>If you're anything like me, you made way too much (or you are in the process of making way too much) for Thanksgiving. And in the days that follow, you will be looking for ways to not waste that delicious food you spent hours preparing.\u003c/p>\n\u003cp>When it comes to Thanksgiving leftovers, I'm always looking for something new and different. Something more than just reheating the turkey and stuffing and eating it again and again with cranberry sauce. I find that making it into a whole other dish, something that doesn't even resemble Thanksgiving, and adding spices that give it a new lease on life, gets me excited all over again.\u003c/p>\n\u003cp>\u003cstrong>Cheesy Turkey Quesadillas with Spinach and Mushrooms\u003c/strong>\u003c/p>\n\u003cp>Quesadillas are one of the yummiest ways, besides a frittata, to use up your leftovers. You can add all kinds of vegetables, like peppers, spinach, zucchini, or mushrooms and/or cooked meats like pork tenderloin, sliced steak, shredded chicken, or even bacon. Sandwiched together with gooey melted cheese, quesadillas are simple, quick, and deeeeeelicious. This recipe makes about 4 small quesadillas,\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Small pat of butter\u003cbr>\nAbout 5 cremini mushrooms, sliced\u003cbr>\nSalt and freshly ground pepper\u003cbr>\nAbout 1/2 cup cooked chopped spinach, squeezed dry (I just dry saute fresh spinach in a pan)\u003cbr>\nLight olive oil or vegetable oil\u003cbr>\n8 small (about 4-5\") corn tortillas\u003cbr>\nAbout 1 cup shredded Monterey Jack, pepper jack, cheddar or other mild cheese\u003cbr>\nAbout 1/2 cup shredded turkey\u003cbr>\nGuacamole, for serving\u003cbr>\nSalsa, for serving\u003cbr>\nCrema, sour cream, or yogurt, for serving\u003c/p>\n\u003cp>In a large frying pan, melt the butter, add the mushrooms, and season with salt and pepper. Saute until tender. Remove from the pan and add to the spinach; stir to combine. Lightly brush one side of 4 of the tortillas with oil and place oil-side-down into the frying pan (or use two pans if you can't comfortably fit all four tortillas in the pan without overlapping). Sprinkle the tortillas with half of the cheese, dividing it evenly between the four tortillas. Divide the spinach-mushroom mixture evenly between the tortillas, adding it in an even layer over the cheese. Divide the turkey evenly between the tortillas, adding it in an even layer over the spinach-mushroom mixture. Sprinkle the tortillas with the remaining half of the cheese, dividing it evenly between the four tortillas. Place the remaining four tortillas on top, and brush the tops lightly with oil.\u003c/p>\n\u003cp>Fry the tortillas over medium heat, turning once, until crisp and brown, and the cheese is melted. Serve, cut into quarters, with guacamole, salsa, and crema.\u003c/p>\n\u003cp>\u003cstrong>Turkey Pie\u003c/strong>\u003c/p>\n\u003cp>Who doesn't love a good pot pie? I mean, come on...have you ever had a homemade one? Well, maybe it's time. This is a really delicious way to use the rest of your turkey, or a roast chicken, or a bit of beef or lamb stew. Really, you could put any kind of stew in a pot pie, top it with pastry or biscuits or mashed potatoes and you'd be in heaven. Plus, this is the ultimate comfort food. This makes four or five individual pies.\u003c/p>\n\u003cp>4 tablespoon unsalted butter\u003cbr>\n2 small carrots, peeled and diced\u003cbr>\n1 medium leek, halved, cleaned, and thinly sliced\u003cbr>\n1 teaspoon fresh thyme, minced\u003cbr>\n1 cup shredded turkey\u003cbr>\n1/3 cup all-purpose flour\u003cbr>\nAbout 2 cups chicken stock\u003cbr>\n2/3 cup milk\u003cbr>\n1/4 cup dry white wine\u003cbr>\n1/3 cup frozen baby peas\u003cbr>\nSalt and freshly ground pepper\u003cbr>\n2 cups mashed potatoes (good way to use up leftovers!)\u003c/p>\n\u003cp>Preheat the oven to 400F. In a deep saute pan, melt 1 tablespoon of the butter. Add the carrot, leek, and thyme and saute just until tender, about 4 minutes. Season with salt and pepper, and transfer to a bowl. Add the shredded turkey to the vegetables and set aside.\u003c/p>\n\u003cp>In the same pan, melt the remaining 3 Tablespoons butter. Add the flour and cook, stirring, until the mixture starts to brown. Slowly add the broth, whisking constantly, then the milk. Whisk until smooth and let simmer until the sauce thickens, about 2 minutes. Whisk in the wine, and season to taste with salt and pepper.\u003c/p>\n\u003cp>Pour the sauce into the bowl with the turkey and vegetables. Add the peas, and stir to combine. Season to taste with salt and pepper. Divide the mixture between four or five 1-cup ramekins. Top with dollops of mashed potatoes and bake until the potatoes are golden on top and mixture is bubbling, about 25 minutes.\u003c/p>\n\u003cp>\u003cstrong>Spicy Yammy Bacon Soup\u003c/strong>\u003c/p>\n\u003cp>The amount of soup you make will depend upon what you have leftover from your feast. You can use yams, sweet potatoes, butternut squash, pumpkin, or any other winter squash, assuming you have one of those traditional side dishes on your Thanksgiving table. Granted, each of these will impart a slightly different flavor to the finished soup, but that's part of the fun. A word to the wise, if you are going to use these in a soup, and sweet Aunt Bea brought her yam surprise to the potluck, be sure to scrape those melted marshmallows off the top. This soup works best with simple roasted or pureed yams or winter squash that haven't been doused with loads of sugar.\u003c/p>\n\u003cp>The recipe that follows is based on one from Nigel Slater, one of my favorite British food writers. It is good for maybe 4 people, so double, triple, or quadruple it depending upon how many yams you have leftover. My own personal soup philosophy is that you can never make enough soup because it freezes really well and then you have yummy warm homemade soup one cold, rainy night when you are too tired to move.\u003c/p>\n\u003cp>2 slices bacon, chopped into small pieces\u003cbr>\n1/2 small onion, thinly sliced\u003cbr>\n1 teaspoon ground cumin\u003cbr>\n1 teaspoon ground coriander\u003cbr>\n1/2 to 1 teaspoon red pepper flakes\u003cbr>\nAbout 2 cups yam puree or other pureed winter squash (if it's not pureed, just stick it in your food processor and let 'er whirl)\u003cbr>\nAbout 2 cups chicken or vegetable stock\u003cbr>\n1/4 cup whipping cream\u003cbr>\nWhipping cream, creme fraiche, or plain yogurt for drizzling\u003cbr>\nSalt and freshly ground pepper to taste\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In a large saucepan, saute the bacon until crisp. Remove to a paper towel with a slotted spoon and discard all but 1 teaspoon of the fat. Add the onion and saute until translucent. Add the cumin, coriander, and red pepper flakes. Stir until fragrant, about 30 seconds. Add the yam puree, stock, and cream. Depending on how you prepared your yams to begin with, you might need more or less stock to thin the yams to soup consistency. Add the soup to a food processor or blender and puree until smooth. Pour back into the saucepan and heat gently over medium heat. Taste and season with salt and pepper. Serve in shallow bowls, drizzled with cream and sprinkled with bacon.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Happy Thanksgiving! This is my favorite holiday of the year (ok, I love Christmas too) because it's a time when I get together with my friends and prepare a delicious feast (always a good thing in my book), and look back over the past year and think about how lucky and grateful I am for everything I have in my life. So, without getting too mushy because I'm a big sap, I want to wish everyone out there a cozy, warm, and festive holiday.\u003c/p>\n\u003cp>If you're anything like me, you made way too much (or you are in the process of making way too much) for Thanksgiving. And in the days that follow, you will be looking for ways to not waste that delicious food you spent hours preparing.\u003c/p>\n\u003cp>When it comes to Thanksgiving leftovers, I'm always looking for something new and different. Something more than just reheating the turkey and stuffing and eating it again and again with cranberry sauce. I find that making it into a whole other dish, something that doesn't even resemble Thanksgiving, and adding spices that give it a new lease on life, gets me excited all over again.\u003c/p>\n\u003cp>\u003cstrong>Cheesy Turkey Quesadillas with Spinach and Mushrooms\u003c/strong>\u003c/p>\n\u003cp>Quesadillas are one of the yummiest ways, besides a frittata, to use up your leftovers. You can add all kinds of vegetables, like peppers, spinach, zucchini, or mushrooms and/or cooked meats like pork tenderloin, sliced steak, shredded chicken, or even bacon. Sandwiched together with gooey melted cheese, quesadillas are simple, quick, and deeeeeelicious. This recipe makes about 4 small quesadillas,\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Small pat of butter\u003cbr>\nAbout 5 cremini mushrooms, sliced\u003cbr>\nSalt and freshly ground pepper\u003cbr>\nAbout 1/2 cup cooked chopped spinach, squeezed dry (I just dry saute fresh spinach in a pan)\u003cbr>\nLight olive oil or vegetable oil\u003cbr>\n8 small (about 4-5\") corn tortillas\u003cbr>\nAbout 1 cup shredded Monterey Jack, pepper jack, cheddar or other mild cheese\u003cbr>\nAbout 1/2 cup shredded turkey\u003cbr>\nGuacamole, for serving\u003cbr>\nSalsa, for serving\u003cbr>\nCrema, sour cream, or yogurt, for serving\u003c/p>\n\u003cp>In a large frying pan, melt the butter, add the mushrooms, and season with salt and pepper. Saute until tender. Remove from the pan and add to the spinach; stir to combine. Lightly brush one side of 4 of the tortillas with oil and place oil-side-down into the frying pan (or use two pans if you can't comfortably fit all four tortillas in the pan without overlapping). Sprinkle the tortillas with half of the cheese, dividing it evenly between the four tortillas. Divide the spinach-mushroom mixture evenly between the tortillas, adding it in an even layer over the cheese. Divide the turkey evenly between the tortillas, adding it in an even layer over the spinach-mushroom mixture. Sprinkle the tortillas with the remaining half of the cheese, dividing it evenly between the four tortillas. Place the remaining four tortillas on top, and brush the tops lightly with oil.\u003c/p>\n\u003cp>Fry the tortillas over medium heat, turning once, until crisp and brown, and the cheese is melted. Serve, cut into quarters, with guacamole, salsa, and crema.\u003c/p>\n\u003cp>\u003cstrong>Turkey Pie\u003c/strong>\u003c/p>\n\u003cp>Who doesn't love a good pot pie? I mean, come on...have you ever had a homemade one? Well, maybe it's time. This is a really delicious way to use the rest of your turkey, or a roast chicken, or a bit of beef or lamb stew. Really, you could put any kind of stew in a pot pie, top it with pastry or biscuits or mashed potatoes and you'd be in heaven. Plus, this is the ultimate comfort food. This makes four or five individual pies.\u003c/p>\n\u003cp>4 tablespoon unsalted butter\u003cbr>\n2 small carrots, peeled and diced\u003cbr>\n1 medium leek, halved, cleaned, and thinly sliced\u003cbr>\n1 teaspoon fresh thyme, minced\u003cbr>\n1 cup shredded turkey\u003cbr>\n1/3 cup all-purpose flour\u003cbr>\nAbout 2 cups chicken stock\u003cbr>\n2/3 cup milk\u003cbr>\n1/4 cup dry white wine\u003cbr>\n1/3 cup frozen baby peas\u003cbr>\nSalt and freshly ground pepper\u003cbr>\n2 cups mashed potatoes (good way to use up leftovers!)\u003c/p>\n\u003cp>Preheat the oven to 400F. In a deep saute pan, melt 1 tablespoon of the butter. Add the carrot, leek, and thyme and saute just until tender, about 4 minutes. Season with salt and pepper, and transfer to a bowl. Add the shredded turkey to the vegetables and set aside.\u003c/p>\n\u003cp>In the same pan, melt the remaining 3 Tablespoons butter. Add the flour and cook, stirring, until the mixture starts to brown. Slowly add the broth, whisking constantly, then the milk. Whisk until smooth and let simmer until the sauce thickens, about 2 minutes. Whisk in the wine, and season to taste with salt and pepper.\u003c/p>\n\u003cp>Pour the sauce into the bowl with the turkey and vegetables. Add the peas, and stir to combine. Season to taste with salt and pepper. Divide the mixture between four or five 1-cup ramekins. Top with dollops of mashed potatoes and bake until the potatoes are golden on top and mixture is bubbling, about 25 minutes.\u003c/p>\n\u003cp>\u003cstrong>Spicy Yammy Bacon Soup\u003c/strong>\u003c/p>\n\u003cp>The amount of soup you make will depend upon what you have leftover from your feast. You can use yams, sweet potatoes, butternut squash, pumpkin, or any other winter squash, assuming you have one of those traditional side dishes on your Thanksgiving table. Granted, each of these will impart a slightly different flavor to the finished soup, but that's part of the fun. A word to the wise, if you are going to use these in a soup, and sweet Aunt Bea brought her yam surprise to the potluck, be sure to scrape those melted marshmallows off the top. This soup works best with simple roasted or pureed yams or winter squash that haven't been doused with loads of sugar.\u003c/p>\n\u003cp>The recipe that follows is based on one from Nigel Slater, one of my favorite British food writers. It is good for maybe 4 people, so double, triple, or quadruple it depending upon how many yams you have leftover. My own personal soup philosophy is that you can never make enough soup because it freezes really well and then you have yummy warm homemade soup one cold, rainy night when you are too tired to move.\u003c/p>\n\u003cp>2 slices bacon, chopped into small pieces\u003cbr>\n1/2 small onion, thinly sliced\u003cbr>\n1 teaspoon ground cumin\u003cbr>\n1 teaspoon ground coriander\u003cbr>\n1/2 to 1 teaspoon red pepper flakes\u003cbr>\nAbout 2 cups yam puree or other pureed winter squash (if it's not pureed, just stick it in your food processor and let 'er whirl)\u003cbr>\nAbout 2 cups chicken or vegetable stock\u003cbr>\n1/4 cup whipping cream\u003cbr>\nWhipping cream, creme fraiche, or plain yogurt for drizzling\u003cbr>\nSalt and freshly ground pepper to taste\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a large saucepan, saute the bacon until crisp. Remove to a paper towel with a slotted spoon and discard all but 1 teaspoon of the fat. Add the onion and saute until translucent. Add the cumin, coriander, and red pepper flakes. Stir until fragrant, about 30 seconds. Add the yam puree, stock, and cream. Depending on how you prepared your yams to begin with, you might need more or less stock to thin the yams to soup consistency. Add the soup to a food processor or blender and puree until smooth. Pour back into the saucepan and heat gently over medium heat. Taste and season with salt and pepper. Serve in shallow bowls, drizzled with cream and sprinkled with bacon.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Cost of the Average American Thanksgiving",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/39191668-744787.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>The cost of an American Thanksgiving dinner for 10 people is $42.26, according to the \u003cstrong>\u003ca href=\"http://wwww.fb.org/\">American Farm Bureau\u003c/a>\u003c/strong>. This is up $4.16 from last year, when the cost was $38.10.\u003c/p>\n\u003cp>In 1986, the Farm Bureau invented a \"survey menu\" based on what the typical American eats for Thanksgiving, and then every year they send out volunteer shoppers to purchase these items to get the average.\u003c/p>\n\u003cp>While the cost of the Thanksgiving dinner has increased in real dollars, it has actually gone down from 1986 when factoring in inflation.\u003c/p>\n\u003cp>The AFB menu breakdown of costs is as follows:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>16-pound turkey ........... $17.63\u003cbr>Cube stuffing, 14 oz. ........... $2.40\u003cbr>Pumpkin pie mix, 30 oz. ............ $2.13\u003cbr>Pie shells (2) ........... $2.08\u003cbr>Sweet potatoes, 3 lbs. ........... $3.08\u003cbr>Rolls, 12 ........... $1.89\u003cbr>Green peas, 1 lb. ........... $1.46\u003cbr>1 pound relish tray ........... $.66\u003cbr>Milk, 1 gallon ........... $3.88\u003cbr>Fresh cranberries, 12 oz. ........... $2.20\u003cbr>Cream, 1/2 pint ........... $1.56\u003cbr>Misc ingredients ........... $3.29\u003c/p>\n\u003cp>For more information, read the \u003cstrong>\u003c/strong>\u003cstrong>\u003ca href=\"http://www.fb.org/index.php?fuseaction=newsroom.newsfocus&year=2007&file=nr1115.html\">American Farm Bureau press release\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Photo from stock. Used with permission.\u003c/p>\n\n",
"disqusIdentifier": "787 http://blogs.kqed.org/bayareabites/2007/11/20/the-cost-of-the-average-american-thanksgiving/",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/39191668-744787.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>The cost of an American Thanksgiving dinner for 10 people is $42.26, according to the \u003cstrong>\u003ca href=\"http://wwww.fb.org/\">American Farm Bureau\u003c/a>\u003c/strong>. This is up $4.16 from last year, when the cost was $38.10.\u003c/p>\n\u003cp>In 1986, the Farm Bureau invented a \"survey menu\" based on what the typical American eats for Thanksgiving, and then every year they send out volunteer shoppers to purchase these items to get the average.\u003c/p>\n\u003cp>While the cost of the Thanksgiving dinner has increased in real dollars, it has actually gone down from 1986 when factoring in inflation.\u003c/p>\n\u003cp>The AFB menu breakdown of costs is as follows:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>16-pound turkey ........... $17.63\u003cbr>Cube stuffing, 14 oz. ........... $2.40\u003cbr>Pumpkin pie mix, 30 oz. ............ $2.13\u003cbr>Pie shells (2) ........... $2.08\u003cbr>Sweet potatoes, 3 lbs. ........... $3.08\u003cbr>Rolls, 12 ........... $1.89\u003cbr>Green peas, 1 lb. ........... $1.46\u003cbr>1 pound relish tray ........... $.66\u003cbr>Milk, 1 gallon ........... $3.88\u003cbr>Fresh cranberries, 12 oz. ........... $2.20\u003cbr>Cream, 1/2 pint ........... $1.56\u003cbr>Misc ingredients ........... $3.29\u003c/p>\n\u003cp>For more information, read the \u003cstrong>\u003c/strong>\u003cstrong>\u003ca href=\"http://www.fb.org/index.php?fuseaction=newsroom.newsfocus&year=2007&file=nr1115.html\">American Farm Bureau press release\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Photo from stock. Used with permission.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Since I always start my posts with a warning, here goes: \u003cem>Don't read this if you have an aversion to \u003ca href=\"http://www.youtube.com/watch?v=PW33qppZjCA\">\u003cstrong>Sarah Silverman\u003c/strong>\u003c/a> or food that resembles body parts or if you worship the ground that Martha Stewart stencils.\u003c/em>\u003c/p>\n\u003cp>I mean it. Move along now.\u003c/p>\n\u003cp>Okay, for those of you who can hack it, my assignment for this Halloween was to write again about \u003ca href=\"http://www.kqed.org/weblog/food/2005/10/scary-food.jsp\">\u003cstrong>scary food\u003c/strong>\u003c/a>, this time with the political incorrectness on the side. (It turns out that political incorrectness is not only very high in calories, but it's also raised on corn in Burma and slaughtered by four-year-old orphans who have flies in their eyes and harelips and call out, \"Angie! Angie!\" during the two hours of sleep they get a night.)\u003c/p>\n\u003cp>Whoops.\u003c/p>\n\u003cp>Anyway, let's start with a definition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Scary [skair-ee] Adjective, scarier, scariest\u003cbr>1. Ridiculous\u003cbr>2. Tacky\u003cbr>3. Of or pertaining to Martha Stewart\u003c/strong>\u003c/p>\n\u003cp>Let's start with the \u003ca href=\"http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=8ac20221a0bf4110VgnVCM1000003d370a0aRCRD&vgnextfmt=default\">\"\u003cstrong>Ghoulish Petit Fours.\"\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>So, I just watched the \u003ca href=\"http://sarahsilverman.comedycentral.com/index.jhtml\">\u003cstrong>Sarah Silverman Show\u003c/strong>\u003c/a> last night, and these little numbers bring to mind a song she sang called \"What happened to the white dog poop from the Seventies,\" which I thought raised a very legitimate question. (Attempts at \u003ca href=\"http://answers.yahoo.com/question/index?qid=20071028010345AAxUavs\">\u003cstrong>answers located here\u003c/strong>\u003c/a>, though I tend to think the most likely culprit is CORN and no one says so expressly. Get Michael Pollan on that immediately, dammit.)\u003c/p>\n\u003cp>Anyway, as usual, I digress. In short, \u003ca href=\"http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=8ac20221a0bf4110VgnVCM1000003d370a0aRCRD&vgnextfmt=default\">\u003cstrong>Martha's Ghoulish Petit Fours\u003c/strong>\u003c/a> made me thankful that poo doesn't smile at you. (But what if it did?) Then I realized that it's unclear if the lower dot on the Martha ghouls is supposed to be a mouth or a nose, which led me down the path of imagining some poor lackey at Martha HQ making these things and getting the face wrong the first time and getting strangled with the licorice \"lace\" that supposed to go around the base of the witches' hats.\u003c/p>\n\u003cp>(Note, never accuse Martha of not recycling a great idea, as with these \u003ca href=\"http://www.marthastewart.com/portal/site/mslo/menuitem.0e0eb51a2e6b5ad593598e10d373a0a0/?vgnextoid=d2f9c80593ea4110VgnVCM1000003d370a0aRCRD&lastnavigatedchannel=1ae59c7cfa2ee010VgnVCM1000003d370a0aRCRD&rsc=taxonomylist\">\u003cstrong>Mashed Boo-tatoes\u003c/strong>\u003c/a>.)\u003c/p>\n\u003cp>Moving on, let's take a look at \u003ca href=\"http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=087f567e32423110VgnVCM1000003d370a0aRCRD&lastnavigatedchannel=1ae59c7cfa2ee010VgnVCM1000003d370a0aRCRD&rsc=taxonomylist\">\u003cstrong>I Scream Sandwiches\u003c/strong>\u003c/a>. The salient quote? \"For neat rounds of ice cream, snip away the carton with scissors, cut ice cream into 3/4-inch-thick slices, and make shapes with a 2 1/2-inch cookie cutter.\"\u003c/p>\n\u003cp>Shoot me now.\u003c/p>\n\u003cp>And now, the Martha piece de resistance:\u003c/p>\n\u003cp>\u003ca href=\"http://www.marthastewart.com/recipe/ladies-fingers-and-man-toes?lnc=e9ad3358f23ee010VgnVCM1000003d370a0aRCRD&rsc=collage_kids_more-kids-parties_p6\">\u003cstrong>Ladies' Fingers and Mens' Toes\u003c/strong>\u003c/a>, which the site calls \"ghoulishly good\", a term that made me wonder just how much crack Martha's editors smoke to get through the day. At first I thought these atrocities were pastries of some sort, but they are in fact pretzels. Pretzels with almonds? Martha, c'mon.\u003c/p>\n\u003cp>The part I liked the most about this recipe was the implied part: Notice that the last ingredient listed is \"fried rosemary (optional, for toes)\". Not fingers, mind, just toes. Toe hair.\u003c/p>\n\u003cp>Good grief.\u003c/p>\n\u003cp>Before I wrap up Martha bashing, I did want to bring your attention to something else I found on Martha's site, which while not food that can be eaten, I hope still qualifies to be on BAB.\u003c/p>\n\u003cp>Behold the \u003ca href=\"http://www.marthastewart.com/portal/site/mslo/menuitem.3a0656639de62ad593598e10d373a0a0/?vgnextoid=8eb7a65b553b4110VgnVCM1000003d370a0aRCRD&lastnavigatedchannel=c197cafb74ece010VgnVCM1000003d370a0aRCRD&rsc=taxonomylist\">\u003cstrong>lobster baby costume\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>Who would do this to their child? Notice how it looks like either a) the lobster is pooping the child (so sorry, I'm channeling Sarah Silverman today), b) the lobster is giving birth to the child (at least it's not breach), or c) the lobster and the baby are inter-species conjoined twins and appear to share a rectum. And note the evidence, yet again, of Martha's editors smoking crack! \"In the end, any costume you design will be memorable and guaranteed to be loved by your friends, family, and, of course, \u003cem>baby\u003c/em>!\" (My italics.) Since when do babies that age love anything but boob and Teletubbies?\u003c/p>\n\u003cp>Okay, I'm done with Martha, but lest you think I'm a horrid bundle of vitriol who deserves to be bound with licorice, gagged with hairy man's toe, and tarred and feathered with a hot glue gun, let me leave you with two videos of Halloween recipes that didn't make me want to slit my wrists.\u003c/p>\n\u003cp>Behold British mini-Martha, whose name is apparently Tilly. (Tilly! Tilly! And don't you just want to eat up her accent?) I played this three times just for the sheer joy of hearing the mysterious braceleted Tilly say \"lolly sticks.\"\u003c/p>\n\u003cp>\u003cobject height=\"326\" width=\"425\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/AiBJ7IPKVTI&rel=1\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/AiBJ7IPKVTI&rel=1\" height=\"326\" width=\"390\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>And now meet \u003cstrong>Pink of Perfection's pumpkin soup\u003c/strong>, which is easy and I bet scrumptious. Oh, and I like her dress. \"Her\" being \u003ca href=\"http://www.pinkofperfection.com/\">\u003cstrong>Sarah McColl\u003c/strong>\u003c/a>, winsome talent/Juliet Binoche lookalike behind Pink of Perfection, \"the thrifty girl's guide to la dolce vita.\"\u003c/p>\n\u003cp>\u003cobject height=\"326\" width=\"390\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/JkMpqUVzuS4&rel=1\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/JkMpqUVzuS4&rel=1\" height=\"326\" width=\"390\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Something tells me Ms. McColl would be great fun to go lingerie shopping with, then afterwards you'd stop by some chic tiny little restaurant at 3pm and wind up there until 6:30 when people start coming in for their dinner reservations and you've drunk four glasses of Beaujolais and have a horrid case of the giggles and start laughing about your vibrators and the bartender -- who is very cute and you have been flirting with -- has to cut you off.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So much more fun than Martha.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Since I always start my posts with a warning, here goes: \u003cem>Don't read this if you have an aversion to \u003ca href=\"http://www.youtube.com/watch?v=PW33qppZjCA\">\u003cstrong>Sarah Silverman\u003c/strong>\u003c/a> or food that resembles body parts or if you worship the ground that Martha Stewart stencils.\u003c/em>\u003c/p>\n\u003cp>I mean it. Move along now.\u003c/p>\n\u003cp>Okay, for those of you who can hack it, my assignment for this Halloween was to write again about \u003ca href=\"http://www.kqed.org/weblog/food/2005/10/scary-food.jsp\">\u003cstrong>scary food\u003c/strong>\u003c/a>, this time with the political incorrectness on the side. (It turns out that political incorrectness is not only very high in calories, but it's also raised on corn in Burma and slaughtered by four-year-old orphans who have flies in their eyes and harelips and call out, \"Angie! Angie!\" during the two hours of sleep they get a night.)\u003c/p>\n\u003cp>Whoops.\u003c/p>\n\u003cp>Anyway, let's start with a definition.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Scary [skair-ee] Adjective, scarier, scariest\u003cbr>1. Ridiculous\u003cbr>2. Tacky\u003cbr>3. Of or pertaining to Martha Stewart\u003c/strong>\u003c/p>\n\u003cp>Let's start with the \u003ca href=\"http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=8ac20221a0bf4110VgnVCM1000003d370a0aRCRD&vgnextfmt=default\">\"\u003cstrong>Ghoulish Petit Fours.\"\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>So, I just watched the \u003ca href=\"http://sarahsilverman.comedycentral.com/index.jhtml\">\u003cstrong>Sarah Silverman Show\u003c/strong>\u003c/a> last night, and these little numbers bring to mind a song she sang called \"What happened to the white dog poop from the Seventies,\" which I thought raised a very legitimate question. (Attempts at \u003ca href=\"http://answers.yahoo.com/question/index?qid=20071028010345AAxUavs\">\u003cstrong>answers located here\u003c/strong>\u003c/a>, though I tend to think the most likely culprit is CORN and no one says so expressly. Get Michael Pollan on that immediately, dammit.)\u003c/p>\n\u003cp>Anyway, as usual, I digress. In short, \u003ca href=\"http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=8ac20221a0bf4110VgnVCM1000003d370a0aRCRD&vgnextfmt=default\">\u003cstrong>Martha's Ghoulish Petit Fours\u003c/strong>\u003c/a> made me thankful that poo doesn't smile at you. (But what if it did?) Then I realized that it's unclear if the lower dot on the Martha ghouls is supposed to be a mouth or a nose, which led me down the path of imagining some poor lackey at Martha HQ making these things and getting the face wrong the first time and getting strangled with the licorice \"lace\" that supposed to go around the base of the witches' hats.\u003c/p>\n\u003cp>(Note, never accuse Martha of not recycling a great idea, as with these \u003ca href=\"http://www.marthastewart.com/portal/site/mslo/menuitem.0e0eb51a2e6b5ad593598e10d373a0a0/?vgnextoid=d2f9c80593ea4110VgnVCM1000003d370a0aRCRD&lastnavigatedchannel=1ae59c7cfa2ee010VgnVCM1000003d370a0aRCRD&rsc=taxonomylist\">\u003cstrong>Mashed Boo-tatoes\u003c/strong>\u003c/a>.)\u003c/p>\n\u003cp>Moving on, let's take a look at \u003ca href=\"http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=087f567e32423110VgnVCM1000003d370a0aRCRD&lastnavigatedchannel=1ae59c7cfa2ee010VgnVCM1000003d370a0aRCRD&rsc=taxonomylist\">\u003cstrong>I Scream Sandwiches\u003c/strong>\u003c/a>. The salient quote? \"For neat rounds of ice cream, snip away the carton with scissors, cut ice cream into 3/4-inch-thick slices, and make shapes with a 2 1/2-inch cookie cutter.\"\u003c/p>\n\u003cp>Shoot me now.\u003c/p>\n\u003cp>And now, the Martha piece de resistance:\u003c/p>\n\u003cp>\u003ca href=\"http://www.marthastewart.com/recipe/ladies-fingers-and-man-toes?lnc=e9ad3358f23ee010VgnVCM1000003d370a0aRCRD&rsc=collage_kids_more-kids-parties_p6\">\u003cstrong>Ladies' Fingers and Mens' Toes\u003c/strong>\u003c/a>, which the site calls \"ghoulishly good\", a term that made me wonder just how much crack Martha's editors smoke to get through the day. At first I thought these atrocities were pastries of some sort, but they are in fact pretzels. Pretzels with almonds? Martha, c'mon.\u003c/p>\n\u003cp>The part I liked the most about this recipe was the implied part: Notice that the last ingredient listed is \"fried rosemary (optional, for toes)\". Not fingers, mind, just toes. Toe hair.\u003c/p>\n\u003cp>Good grief.\u003c/p>\n\u003cp>Before I wrap up Martha bashing, I did want to bring your attention to something else I found on Martha's site, which while not food that can be eaten, I hope still qualifies to be on BAB.\u003c/p>\n\u003cp>Behold the \u003ca href=\"http://www.marthastewart.com/portal/site/mslo/menuitem.3a0656639de62ad593598e10d373a0a0/?vgnextoid=8eb7a65b553b4110VgnVCM1000003d370a0aRCRD&lastnavigatedchannel=c197cafb74ece010VgnVCM1000003d370a0aRCRD&rsc=taxonomylist\">\u003cstrong>lobster baby costume\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>Who would do this to their child? Notice how it looks like either a) the lobster is pooping the child (so sorry, I'm channeling Sarah Silverman today), b) the lobster is giving birth to the child (at least it's not breach), or c) the lobster and the baby are inter-species conjoined twins and appear to share a rectum. And note the evidence, yet again, of Martha's editors smoking crack! \"In the end, any costume you design will be memorable and guaranteed to be loved by your friends, family, and, of course, \u003cem>baby\u003c/em>!\" (My italics.) Since when do babies that age love anything but boob and Teletubbies?\u003c/p>\n\u003cp>Okay, I'm done with Martha, but lest you think I'm a horrid bundle of vitriol who deserves to be bound with licorice, gagged with hairy man's toe, and tarred and feathered with a hot glue gun, let me leave you with two videos of Halloween recipes that didn't make me want to slit my wrists.\u003c/p>\n\u003cp>Behold British mini-Martha, whose name is apparently Tilly. (Tilly! Tilly! And don't you just want to eat up her accent?) I played this three times just for the sheer joy of hearing the mysterious braceleted Tilly say \"lolly sticks.\"\u003c/p>\n\u003cp>\u003cobject height=\"326\" width=\"425\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/AiBJ7IPKVTI&rel=1\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/AiBJ7IPKVTI&rel=1\" height=\"326\" width=\"390\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>And now meet \u003cstrong>Pink of Perfection's pumpkin soup\u003c/strong>, which is easy and I bet scrumptious. Oh, and I like her dress. \"Her\" being \u003ca href=\"http://www.pinkofperfection.com/\">\u003cstrong>Sarah McColl\u003c/strong>\u003c/a>, winsome talent/Juliet Binoche lookalike behind Pink of Perfection, \"the thrifty girl's guide to la dolce vita.\"\u003c/p>\n\u003cp>\u003cobject height=\"326\" width=\"390\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/JkMpqUVzuS4&rel=1\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/JkMpqUVzuS4&rel=1\" height=\"326\" width=\"390\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Something tells me Ms. McColl would be great fun to go lingerie shopping with, then afterwards you'd stop by some chic tiny little restaurant at 3pm and wind up there until 6:30 when people start coming in for their dinner reservations and you've drunk four glasses of Beaujolais and have a horrid case of the giggles and start laughing about your vibrators and the bartender -- who is very cute and you have been flirting with -- has to cut you off.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So much more fun than Martha.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/36596737-750853.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/36596737-747379.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>It's too late to book a table at your favorite restaurant, fortunately dinner at home can be more relaxed and romantic anyway. If yesterday's post inspired you to create your own Valentine's Day feast, we have some suggestions for you based on past posts. \u003c/p>\n\u003cp>Whether you are dining with your loved one or throwing an impromptu dinner party for 4, fondue makes for a fun and intimate meal. This time of year a pot of bubbling cheese is not only delicious but hearty and comforting too. Stephanie's \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/01/for-whom-cheese-melts.jsp\">recipe for fondue\u003c/a>\u003c/b> is a winner.\u003c/p>\n\u003cp>There's something decidedly sexy about seafood. It's the briny taste of the ocean, the delicacy and sweetness. Don't let me get all porno, just make your beloved a plate of \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/05/coquilles-saint-jacques-aka-scallops.jsp\">Seared Scallops & Celeriac Salad Salad in an Orange-Mustard Dressing\u003c/a>\u003c/b>, one of Laura's classic recipes. \u003c/p>\n\u003cp>For me, caviar is precious and perfect for a dinner for two. It's too pricey to buy a lot. At \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/07/russian-shopping-trip.jsp\">New World Market\u003c/a>\u003c/b> you can buy caviar and homemade blini. That's what I plan on doing!\u003c/p>\n\u003cp>For something French and fabulous, but with everyday ingredients you probably have on hand, crepes fit the bill. Shuna provides a \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/11/crepes-day-off-activity.jsp\">sweet crepe recipe\u003c/a>\u003c/b> that will impress your date.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What's Valentine's Day without chocolate? I have no idea. But it's probably not worth celebrating. Just in time for the holiday Charles Chocolates has opened up a retail store, it's the only place to find the entire line of chocolates and is located at 6529 Hollis St. between 65th and 66th Streets, the store is open from 11:00AM until 7:00PM seven days a week. Read about a visit \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/06/charles-chocolates-tantalizing-tastes.jsp\">behind-the-scenes\u003c/a>\u003c/b> at Charles Chocolates or read an \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/03/take-5-with-chuck-siegel.jsp\">interview with chocolatier Chuck Siegel\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy Valentine's Day!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/36596737-750853.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/36596737-747379.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>It's too late to book a table at your favorite restaurant, fortunately dinner at home can be more relaxed and romantic anyway. If yesterday's post inspired you to create your own Valentine's Day feast, we have some suggestions for you based on past posts. \u003c/p>\n\u003cp>Whether you are dining with your loved one or throwing an impromptu dinner party for 4, fondue makes for a fun and intimate meal. This time of year a pot of bubbling cheese is not only delicious but hearty and comforting too. Stephanie's \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/01/for-whom-cheese-melts.jsp\">recipe for fondue\u003c/a>\u003c/b> is a winner.\u003c/p>\n\u003cp>There's something decidedly sexy about seafood. It's the briny taste of the ocean, the delicacy and sweetness. Don't let me get all porno, just make your beloved a plate of \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/05/coquilles-saint-jacques-aka-scallops.jsp\">Seared Scallops & Celeriac Salad Salad in an Orange-Mustard Dressing\u003c/a>\u003c/b>, one of Laura's classic recipes. \u003c/p>\n\u003cp>For me, caviar is precious and perfect for a dinner for two. It's too pricey to buy a lot. At \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/07/russian-shopping-trip.jsp\">New World Market\u003c/a>\u003c/b> you can buy caviar and homemade blini. That's what I plan on doing!\u003c/p>\n\u003cp>For something French and fabulous, but with everyday ingredients you probably have on hand, crepes fit the bill. Shuna provides a \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/11/crepes-day-off-activity.jsp\">sweet crepe recipe\u003c/a>\u003c/b> that will impress your date.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What's Valentine's Day without chocolate? I have no idea. But it's probably not worth celebrating. Just in time for the holiday Charles Chocolates has opened up a retail store, it's the only place to find the entire line of chocolates and is located at 6529 Hollis St. between 65th and 66th Streets, the store is open from 11:00AM until 7:00PM seven days a week. Read about a visit \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/06/charles-chocolates-tantalizing-tastes.jsp\">behind-the-scenes\u003c/a>\u003c/b> at Charles Chocolates or read an \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/03/take-5-with-chuck-siegel.jsp\">interview with chocolatier Chuck Siegel\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy Valentine's Day!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "La Fete des Amoureux - Valentine's Day",
"title": "La Fete des Amoureux - Valentine's Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/beet_hearts4_300-700031.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>Love is nothing short of a national sport here in France and the French claim to celebrate it every day of the year, not just on February 14th. It is more beloved than soccer or philosophical debate, though love plays heavily into both. All store fronts are bedecked with Valentine's decorations but regardless of the time of year, people are always kissing. \u003c/p>\n\u003cp>Sometimes it's charming, like this couple below I spotted smooching after a long lunch at the Palais Royal; other times you want to hurl, like when the couple in line in front of you at the post office are slobbering on each other so much so you feel like you are in the front row of the dolphin show at Marine World. Anyways, back to Valentine's Day...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/the_kiss1-755922.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>I got a bit carried away with the heart theme. I bought heart dessert plates, too many red flowers, big red chargers and little porcelain heart dishes for the amuse bouche. We cut hundreds of hearts from a block of foie gras, roasted beets and country bread. The dessert was heart shaped, the foie gras amuse was heart shaped, as were the sliced beets and croutons that topped the soup. Fortunately, my friend Jeff came over for a few hours in the early afternoon and saved the day. I immediately delegated all heart cutting duties to Jeff as I began dicing the tiny mango and beet brunois (1mm x 1mm dice). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/mango1-756860.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/beets_peeled-793031.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/beets_mango_brunois-785148.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>There were of course a few disasters. It wouldn't be a normal day in my kitchen without at least one or two things going wrong. This time one was culinary, the other travel. I am beginning to think my kitchen is haunted and I know I am cursed travelwise. First I roasted the parsnips to make the soup. I didn't have much time so I cubed the parsnips to roast as quickly as possible. I put the oven on 300F but the parsnips on the lowest sheet pan still burned on the bottom. I spent the next hour carefully slicing off the burned bottoms as my blood pressure creeped north. I had not factored in an hour to slice off burned parsnip into my timeline. ARGH! \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/parsnips_burned-703767.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>Then, about midway into my mango brunois-ing my stomach did a flip. I forgot to buy my ticket back to SFO in a week and it expired the previous night! AAACK! I dialed up United and was told my flight from Paris to Frankfurt was still there but the leg from Frankfurt to San Francisco was gone. I took a deep breath and tried not to cry, envisioning Seat 53B next to the bathroom as the last remaining seat. Miraculously my same seats were still available and I bought the ticket right there on the spot. Disaster no.2 avoided and another 20 minutes eaten into my timeline. \u003c/p>\n\u003cp>\u003cimg alt=\"\">\u003c/p>\n\u003cp>For each dinner, I try to cook a different recipe for the main course. I thought about roasting a filet mignon but cooking meat makes me nervous and always involves some sort of drama. This I was desparately trying to avoid. I was flipping through the Canyon Ranch cookbook looking for inspiration when a scallop recipe reminded me of one I made in cooking school. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/to-do-list-708430.jpg\" border=\"0\" alt=\"\">\u003cbr>a recipe from cooking school and my to do list and timeline...\u003c/p>\n\u003cp>Scallops I can do plus I knew there would be two other cooks at dinner in case things got crazy in the kitchen. I keep forgetting to buy a salad spinner so my dishrack once again saved the day. Necessity is the mother of invention, as they say...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spinach_arugula-746339.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp> I bought rings to stack risotto, then wilted spinach and arugula, topped with sauteed scallops, cut in half crosswise and fanned around in a circle. A drizzle of lemon oil (zest and juice of 3 lemons blended with a cup of olive oil) and some beet and mango brunois on top of the scallops, around the plate and call it a day. \u003c/p>\n\u003cp>\u003cb>La Fete des Amoureux! \u003cbr>Valentine's Day!\u003cbr>Samedi, 10 Fevrier 2007\u003cbr>chez Laura en Paris\u003c/b>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/place-setting1-776634.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003ci>Brut Cuvee Rose, Champagne Veuve Monnier\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/champagne-772038.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cb>Pate aux Armignac\u003c/b> - Pate with Armignac on Croutons with Cornichons\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pate-768806.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cb>Endive avec Framboises et Roquefort\u003c/b> - Endive with Blue Cheese and Raspberries\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/endive-795734.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cb>Amuse Bouche\u003c/b>\u003cbr>\u003ci>Chateau de Rolland Sauterne, Barsac 2000\u003c/i>\u003cbr>\u003cb>Petit Coeur de Foie Gras avec Noisettes et Balsamique\u003c/b> - Small Heart of Foie Gras with Chopped Roasted Hazelnuts and Balsamic Reduction Drizzle\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/amuse-704150.jpg\" border=\"0\" alt=\"\"> \u003c/p>\n\u003cp>\u003ci>Pernand-Vergelesses, Bourgogne 2002 \u003cbr>Sous le Bois de Noel et les Belles Filles\u003c/i> (Under the Christmas Tree and Beautiful Girls)\u003c/p>\n\u003cp>\u003cb>Potage de Panais avec Couers de Betterave et l'Huile de Truffe\u003c/b> - Parsnip Soup with Beet Hearts, Heart Croutons and Truffle Oil Drizzle\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/soup-737942.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/soup_hearts_300-731966.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cb>Coquille Saint-Jacques, Risotto et Epinard avec l'Huile de Citron\u003c/b> - Scallops Stacked with Risotto and Spinach with Lemon Oil Drizzle and Mango and Beet Dice\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/scallops_plate_300_top-757854.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/scallops_plate_300-776219.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003ci>Domaine de Banneret, Chateauneuf du Pape 2002\u003c/i>\u003c/p>\n\u003cp>\u003cb>Assiette des Fromages\u003c/b> - Cheese Plate\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cheese-778895.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cb>Decadence de Chocolat et Glace de la Fruit de Passion Fait Maison\u003c/b> - Chocolate Decadence Heart with Homemade Passionfruit Ice Cream with Passionfruit Coulis \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dessert_3-752037.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>Bonne Fete des Amoureaux! Happy Valentine's Day!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/table_candles2-798374.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/gang-702588.jpg\" border=\"0\" alt=\"\">\u003cbr>Most of my usual posse along with a few new faces... one you might see on the next Top Chef....sssssssh!\u003c/p>\n\u003cp>---------------------\u003c/p>\n\u003cp>A RED, RED ROSE\u003cbr>by Robert Burns\u003c/p>\n\u003cp>O my luve's like a red, red rose. \u003cbr>That's newly sprung in June; \u003cbr>O my luve's like a melodie \u003cbr>That's sweetly played in tune.\u003cbr>As fair art thou, my bonnie lass, \u003cbr>So deep in luve am I; \u003cbr>And I will love thee still, my Dear, \u003cbr>Till a'the seas gang dry.\u003c/p>\n\u003cp>Till a'the seas gang dry, my Dear, \u003cbr>And the rocks melt wi' the sun; \u003cbr>I will luve thee still, my Dear, \u003cbr>While the sands o'life shall run.\u003c/p>\n\u003cp>And fare thee weel my only Luve! \u003cbr>And fare thee weel a while! \u003cbr>And I will come again, my Luve, \u003cbr>Tho' it were ten thousand mile!\u003c/p>\n\u003cp>LOVE ME TENDER\u003cbr>by Elvis Presley\u003c/p>\n\u003cp>Love me tender,\u003cbr>Love me sweet,\u003cbr>Never let me go.\u003cbr>You have made my life complete,\u003cbr>And I love you so.\u003c/p>\n\u003cp>Love me tender,\u003cbr>Love me true,\u003cbr>All my dreams fulfilled.\u003cbr>For my darlin I love you,\u003cbr>And I always will.\u003c/p>\n\u003cp>Love me tender,\u003cbr>Love me long,\u003cbr>Take me to your heart.\u003cbr>For its there that I belong,\u003cbr>And well never part.\u003c/p>\n\u003cp>Love me tender,\u003cbr>Love me dear,\u003cbr>Tell me you are mine.\u003cbr>Ill be yours through all the years,\u003cbr>Till the end of time.\u003c/p>\n\u003cp>When at last my dreams come true\u003cbr>Darling this I know\u003cbr>Happiness will follow you\u003cbr>Everywhere you go.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/red_roses_300-786534.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/mango1-756860.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/beets_peeled-793031.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/beets_mango_brunois-785148.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>There were of course a few disasters. It wouldn't be a normal day in my kitchen without at least one or two things going wrong. This time one was culinary, the other travel. I am beginning to think my kitchen is haunted and I know I am cursed travelwise. First I roasted the parsnips to make the soup. I didn't have much time so I cubed the parsnips to roast as quickly as possible. I put the oven on 300F but the parsnips on the lowest sheet pan still burned on the bottom. I spent the next hour carefully slicing off the burned bottoms as my blood pressure creeped north. I had not factored in an hour to slice off burned parsnip into my timeline. ARGH! \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/parsnips_burned-703767.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>Then, about midway into my mango brunois-ing my stomach did a flip. I forgot to buy my ticket back to SFO in a week and it expired the previous night! AAACK! I dialed up United and was told my flight from Paris to Frankfurt was still there but the leg from Frankfurt to San Francisco was gone. I took a deep breath and tried not to cry, envisioning Seat 53B next to the bathroom as the last remaining seat. Miraculously my same seats were still available and I bought the ticket right there on the spot. Disaster no.2 avoided and another 20 minutes eaten into my timeline. \u003c/p>\n\u003cp>\u003cimg alt=\"\">\u003c/p>\n\u003cp>For each dinner, I try to cook a different recipe for the main course. I thought about roasting a filet mignon but cooking meat makes me nervous and always involves some sort of drama. This I was desparately trying to avoid. I was flipping through the Canyon Ranch cookbook looking for inspiration when a scallop recipe reminded me of one I made in cooking school. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/to-do-list-708430.jpg\" border=\"0\" alt=\"\">\u003cbr>a recipe from cooking school and my to do list and timeline...\u003c/p>\n\u003cp>Scallops I can do plus I knew there would be two other cooks at dinner in case things got crazy in the kitchen. I keep forgetting to buy a salad spinner so my dishrack once again saved the day. Necessity is the mother of invention, as they say...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spinach_arugula-746339.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp> I bought rings to stack risotto, then wilted spinach and arugula, topped with sauteed scallops, cut in half crosswise and fanned around in a circle. A drizzle of lemon oil (zest and juice of 3 lemons blended with a cup of olive oil) and some beet and mango brunois on top of the scallops, around the plate and call it a day. \u003c/p>\n\u003cp>\u003cb>La Fete des Amoureux! \u003cbr>Valentine's Day!\u003cbr>Samedi, 10 Fevrier 2007\u003cbr>chez Laura en Paris\u003c/b>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/place-setting1-776634.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003ci>Brut Cuvee Rose, Champagne Veuve Monnier\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/champagne-772038.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cb>Pate aux Armignac\u003c/b> - Pate with Armignac on Croutons with Cornichons\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pate-768806.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cb>Endive avec Framboises et Roquefort\u003c/b> - Endive with Blue Cheese and Raspberries\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/endive-795734.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cb>Amuse Bouche\u003c/b>\u003cbr>\u003ci>Chateau de Rolland Sauterne, Barsac 2000\u003c/i>\u003cbr>\u003cb>Petit Coeur de Foie Gras avec Noisettes et Balsamique\u003c/b> - Small Heart of Foie Gras with Chopped Roasted Hazelnuts and Balsamic Reduction Drizzle\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/amuse-704150.jpg\" border=\"0\" alt=\"\"> \u003c/p>\n\u003cp>\u003ci>Pernand-Vergelesses, Bourgogne 2002 \u003cbr>Sous le Bois de Noel et les Belles Filles\u003c/i> (Under the Christmas Tree and Beautiful Girls)\u003c/p>\n\u003cp>\u003cb>Potage de Panais avec Couers de Betterave et l'Huile de Truffe\u003c/b> - Parsnip Soup with Beet Hearts, Heart Croutons and Truffle Oil Drizzle\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/soup-737942.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/soup_hearts_300-731966.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cb>Coquille Saint-Jacques, Risotto et Epinard avec l'Huile de Citron\u003c/b> - Scallops Stacked with Risotto and Spinach with Lemon Oil Drizzle and Mango and Beet Dice\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/scallops_plate_300_top-757854.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/scallops_plate_300-776219.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003ci>Domaine de Banneret, Chateauneuf du Pape 2002\u003c/i>\u003c/p>\n\u003cp>\u003cb>Assiette des Fromages\u003c/b> - Cheese Plate\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cheese-778895.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cb>Decadence de Chocolat et Glace de la Fruit de Passion Fait Maison\u003c/b> - Chocolate Decadence Heart with Homemade Passionfruit Ice Cream with Passionfruit Coulis \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dessert_3-752037.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>Bonne Fete des Amoureaux! Happy Valentine's Day!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/table_candles2-798374.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/gang-702588.jpg\" border=\"0\" alt=\"\">\u003cbr>Most of my usual posse along with a few new faces... one you might see on the next Top Chef....sssssssh!\u003c/p>\n\u003cp>---------------------\u003c/p>\n\u003cp>A RED, RED ROSE\u003cbr>by Robert Burns\u003c/p>\n\u003cp>O my luve's like a red, red rose. \u003cbr>That's newly sprung in June; \u003cbr>O my luve's like a melodie \u003cbr>That's sweetly played in tune.\u003cbr>As fair art thou, my bonnie lass, \u003cbr>So deep in luve am I; \u003cbr>And I will love thee still, my Dear, \u003cbr>Till a'the seas gang dry.\u003c/p>\n\u003cp>Till a'the seas gang dry, my Dear, \u003cbr>And the rocks melt wi' the sun; \u003cbr>I will luve thee still, my Dear, \u003cbr>While the sands o'life shall run.\u003c/p>\n\u003cp>And fare thee weel my only Luve! \u003cbr>And fare thee weel a while! \u003cbr>And I will come again, my Luve, \u003cbr>Tho' it were ten thousand mile!\u003c/p>\n\u003cp>LOVE ME TENDER\u003cbr>by Elvis Presley\u003c/p>\n\u003cp>Love me tender,\u003cbr>Love me sweet,\u003cbr>Never let me go.\u003cbr>You have made my life complete,\u003cbr>And I love you so.\u003c/p>\n\u003cp>Love me tender,\u003cbr>Love me true,\u003cbr>All my dreams fulfilled.\u003cbr>For my darlin I love you,\u003cbr>And I always will.\u003c/p>\n\u003cp>Love me tender,\u003cbr>Love me long,\u003cbr>Take me to your heart.\u003cbr>For its there that I belong,\u003cbr>And well never part.\u003c/p>\n\u003cp>Love me tender,\u003cbr>Love me dear,\u003cbr>Tell me you are mine.\u003cbr>Ill be yours through all the years,\u003cbr>Till the end of time.\u003c/p>\n\u003cp>When at last my dreams come true\u003cbr>Darling this I know\u003cbr>Happiness will follow you\u003cbr>Everywhere you go.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pig_bun_2-709420.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pig_bun_2-709420.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>With only one week left before the Lunar Year 4705 begins, there's still a lot to prepare. I need to finish everything by February 18, the beginning of a particularly auspicious Year of the Boar. Some of the more important items on my TO DO list...\u003c/p>\n\u003cp>- Scrub, dust, mop, and wash everything from floor to ceiling.\u003c/p>\n\u003cp>- Invite my first visitor of the year. Alex (my smart, successful, super-nice doctor friend) moved to L.A., so I'll have to find someone else to carry luck and prosperity into my home.\u003c/p>\n\u003cp>- Prepare \u003ca href=\"http://www.nguyentientam.com/banhchung.html\">\u003cstrong>banh chung\u003c/strong>\u003c/a> from Andrea's hardcore, traditional recipe in her new cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580086659/kqedorg-20\">\u003cstrong>Into the Vietnamese Kitchen\u003c/strong>\u003c/a>. It's four pages long and includes instructions on how to make your own mold. We've already exchanged some notes on our favorite techniques and ingredients (remember the pork fat!) as well as some major no-no's (forget the green food coloring). If I'm feeling flush, I might even try making the more difficult shaped \u003ca href=\"http://www.noodlepie.com/2005/02/chuc_mung_nam_m.html\"> \u003cstrong>banh tet. \u003c/strong>\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>- Fill every room with flowers. Stop at the \u003ca href=\"http://www.sfflmart.com/index.html\">\u003cstrong>SF Wholesale Flower Mart\u003c/strong>\u003c/a> for good prices on quince blossoms, forsythia boughs, bright red gladioli, narcissus bulbs, and bamboo.\u003c/p>\n\u003cp>- Call my mom to ask for her recipe for caramel daikon pickles.\u003c/p>\n\u003cp>- Buy new clothes for the new year.\u003c/p>\n\u003cp>- Pick up the polymer plates, mix up some pink and red inks, and finish printing our Tet cards.\u003c/p>\n\u003cp>- Track down one of those mommy pig sweet buns at a Chinatown bakery.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>- Relax and enjoy the start of another wonderful year!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pig_bun_2-709420.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pig_bun_2-709420.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>With only one week left before the Lunar Year 4705 begins, there's still a lot to prepare. I need to finish everything by February 18, the beginning of a particularly auspicious Year of the Boar. Some of the more important items on my TO DO list...\u003c/p>\n\u003cp>- Scrub, dust, mop, and wash everything from floor to ceiling.\u003c/p>\n\u003cp>- Invite my first visitor of the year. Alex (my smart, successful, super-nice doctor friend) moved to L.A., so I'll have to find someone else to carry luck and prosperity into my home.\u003c/p>\n\u003cp>- Prepare \u003ca href=\"http://www.nguyentientam.com/banhchung.html\">\u003cstrong>banh chung\u003c/strong>\u003c/a> from Andrea's hardcore, traditional recipe in her new cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580086659/kqedorg-20\">\u003cstrong>Into the Vietnamese Kitchen\u003c/strong>\u003c/a>. It's four pages long and includes instructions on how to make your own mold. We've already exchanged some notes on our favorite techniques and ingredients (remember the pork fat!) as well as some major no-no's (forget the green food coloring). If I'm feeling flush, I might even try making the more difficult shaped \u003ca href=\"http://www.noodlepie.com/2005/02/chuc_mung_nam_m.html\"> \u003cstrong>banh tet. \u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_2242-746003.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_2242-744238.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I miss snow. Sure, shoveling the driveway ranks up there with washing third-floor bay windows, but building icy forts and sledding right past the edge of safety are among my favorite memories of being a kid. I loved the slow, silent flakes of winter's first snow, the magic of \u003ca href=\"http://www.vtliving.com/maple/sugaronsnow.shtml\">\u003cstrong>maple syrup candy\u003c/strong>\u003c/a>, and the crunch of my boots breaking through the late season's deep crust. The very best, of course, were snowball fights with my sister.\u003c/p>\n\u003cp>Living half a continent away, I've had to figure out other ways of sending her my love. White chocolate truffles are not as hard or as cold or as painful as a frosty, well-aimed projectile, but I guess they'll have to do.\u003c/p>\n\u003cp>\u003cstrong>SNOWBALL TRUFFLES\u003c/strong>\u003c/p>\n\u003cp>\u003ci>The original, quick-and-easy recipe from \u003c/i>Gourmet\u003ci> (Dec 2000) skips the whole nuts, the fleur de sel, the excess rum and the butter bath that you'll find in the recipe below. I obviously like booze, crunchiness and that sweet-salty thing, but both versions are equally yummy. The most important part is to splurge on the best white chocolate you can find. Burlingame-based \u003ca href=\"http://guittard-online.stores.yahoo.net/bakingproducts.html\">\u003cstrong>E. Guittard's\u003c/strong>\u003c/a> wafers are among my favorites. As you can tell from the yield, this recipe was designed for sharing.\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>12 ounces macadamia nuts, lightly toasted\u003cbr>1/2 cup heavy cream\u003cbr>1/4 cup plus 2 tablespoons rum\u003cbr>1 pound good-quality white chocolate, coarsely chopped\u003cbr>1/2 teaspoon fleur de sel (coarse sea salt)\u003cbr>2 tablespoons butter, melted\u003cbr>2 cups desiccated coconut (unsweetened)\u003c/p>\n\u003cp>1. Line an 8-by-8-inch pan with plastic film.\u003c/p>\n\u003cp>2. Select 64 whole nuts and set aside. Pulse the remaining nuts in the processor until finely ground.\u003c/p>\n\u003cp>3. Heat the cream and 1/4 cup rum in a heavy saucepan over low, swirling occasionally, until small bubbles rise. Remove from the heat, add the white chocolate and stir until smooth, returning the pan to a very low flame if needed to melt the chocolate completely. Stir in the ground nuts.\u003c/p>\n\u003cp>4. Pour half the mixture into the lined pan and spread evenly. Arrange the whole nuts in an 8x8 grid over the surface of the chocolate. Sprinkle the fleur de sel over the whole nuts. Carefully spread the remaining half of the chocolate over the nuts with an offset spatula. Cover with plastic film and chill until firm, 4 to 6 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_2207_2-729485.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_2207_2-727721.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>5. Invert the chilled chocolate onto a cutting surface. Cut into 64 cubes, centering a whole nut in each one. Roll each chocolate cube into a ball between your palms.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_2219-726205.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_2219-724338.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>6. After all of the balls have been formed, stir together the butter and remaining 2 tablespoons rum in a small bowl. Dip each ball into the rum-butter mixture, and then roll the ball in coconut to coat completely.\u003c/p>\n\u003cp>7. Chill until firm, letting the truffles return to room temperature before serving.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Makes 64 snowballs.\u003c/p>\n\n",
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"dateModified": "2012-12-19T12:44:08-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_2242-746003.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_2242-744238.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I miss snow. Sure, shoveling the driveway ranks up there with washing third-floor bay windows, but building icy forts and sledding right past the edge of safety are among my favorite memories of being a kid. I loved the slow, silent flakes of winter's first snow, the magic of \u003ca href=\"http://www.vtliving.com/maple/sugaronsnow.shtml\">\u003cstrong>maple syrup candy\u003c/strong>\u003c/a>, and the crunch of my boots breaking through the late season's deep crust. The very best, of course, were snowball fights with my sister.\u003c/p>\n\u003cp>Living half a continent away, I've had to figure out other ways of sending her my love. White chocolate truffles are not as hard or as cold or as painful as a frosty, well-aimed projectile, but I guess they'll have to do.\u003c/p>\n\u003cp>\u003cstrong>SNOWBALL TRUFFLES\u003c/strong>\u003c/p>\n\u003cp>\u003ci>The original, quick-and-easy recipe from \u003c/i>Gourmet\u003ci> (Dec 2000) skips the whole nuts, the fleur de sel, the excess rum and the butter bath that you'll find in the recipe below. I obviously like booze, crunchiness and that sweet-salty thing, but both versions are equally yummy. The most important part is to splurge on the best white chocolate you can find. Burlingame-based \u003ca href=\"http://guittard-online.stores.yahoo.net/bakingproducts.html\">\u003cstrong>E. Guittard's\u003c/strong>\u003c/a> wafers are among my favorites. As you can tell from the yield, this recipe was designed for sharing.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>12 ounces macadamia nuts, lightly toasted\u003cbr>1/2 cup heavy cream\u003cbr>1/4 cup plus 2 tablespoons rum\u003cbr>1 pound good-quality white chocolate, coarsely chopped\u003cbr>1/2 teaspoon fleur de sel (coarse sea salt)\u003cbr>2 tablespoons butter, melted\u003cbr>2 cups desiccated coconut (unsweetened)\u003c/p>\n\u003cp>1. Line an 8-by-8-inch pan with plastic film.\u003c/p>\n\u003cp>2. Select 64 whole nuts and set aside. Pulse the remaining nuts in the processor until finely ground.\u003c/p>\n\u003cp>3. Heat the cream and 1/4 cup rum in a heavy saucepan over low, swirling occasionally, until small bubbles rise. Remove from the heat, add the white chocolate and stir until smooth, returning the pan to a very low flame if needed to melt the chocolate completely. Stir in the ground nuts.\u003c/p>\n\u003cp>4. Pour half the mixture into the lined pan and spread evenly. Arrange the whole nuts in an 8x8 grid over the surface of the chocolate. Sprinkle the fleur de sel over the whole nuts. Carefully spread the remaining half of the chocolate over the nuts with an offset spatula. Cover with plastic film and chill until firm, 4 to 6 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_2207_2-729485.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_2207_2-727721.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>5. Invert the chilled chocolate onto a cutting surface. Cut into 64 cubes, centering a whole nut in each one. Roll each chocolate cube into a ball between your palms.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_2219-726205.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_2219-724338.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>6. After all of the balls have been formed, stir together the butter and remaining 2 tablespoons rum in a small bowl. Dip each ball into the rum-butter mixture, and then roll the ball in coconut to coat completely.\u003c/p>\n\u003cp>7. Chill until firm, letting the truffles return to room temperature before serving.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Makes 64 snowballs.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hoppin' John",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2006/12/hoppinjohncoins.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2006/12/hoppinjohncoins.jpg\" alt=\"black eyed-peas and coins\" width=\"500\" class=\"aligncenter size-full wp-image-75810\">\u003c/a>\u003c/p>\n\u003cp>Last year, a friend of mine mentioned he always serves Hoppin' John at his annual New Year's Day party. As an Orange County-raised son of non-Southern parents, I had absolutely no idea what he was talking about. Hoppin' John?\u003c/p>\n\u003cp>Once he finished rolling his eyes at me, he explained that eating black-eyed peas (the primary ingredient of Hoppin' John) was considered lucky if eaten on New Year's Day. The act of eating them is supposed to ensure prosperity, since it was believed that, when cooked, these little legumes resemble coins. Apparently, collard greens are supposed to look like folded dollar bills, too. Southern people seem to have very active imaginations, which is probably why I have such a strong affection for them. I chalk it up to their near-starved state during the Civil War. Union soliders, in an effort to starve out the Confederates and make life generally unpleasant, took whatever food stuffs they could find for themselves, leaving crops like corn and black-eyed peas untouched because, at the time, they were considered pig fodder and, therefore, unfit for human consumption. Black-eyed peas are a symbol of resourcefulness, of survival.\u003c/p>\n\u003cp>My friend never did know where the name Hoppin' John came from. No one is in agreement as to the etymology of the dish. Some say it comes from a children's game, wherein the little tykes hop around the dinner table chanting and rhyming. Other's say it comes from a one-legged slave who created it. Other sources are suggested, but does it really matter? The dish is here and, hopefully, here to stay. We need all the luck we can find. If it can be found in a little cowpea from North Africa, then so be it. I'm willing to give it a try. It certainly cant hurt, unless I eat a large quantity of them uncooked.\u003c/p>\n\u003cp>I missed last year's New Year's Day party and the Hoppin' John. I ate Popeye's Fried Chicken instead. Not surprisingly, my year was not what I would consider remotely prosperous. This year I'm hedging my bets. I suggest you do, too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Happy New Year.\u003c/strong>\u003c/p>\n\u003ch3>Recipe: Hoppin' John\u003c/h3>\n\u003cp>There are countless variations of this recipe (I even found a recipe for Hip Hoppin' John), but the basics remain the same-- black-eyed peas, some sort of smoked pig product, onion and water. Everything else that might be included seems to be a matter of either taste, region or whatever one might think is lucky. Throw in a diced rabbit's foot or a horseshoe-- I doubt anyone would notice. Here's my version:\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6 to 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>1 pound dried black-eyed peas\u003cbr>1/4 pound thick slab bacon, diced into 1/4 inch cubes\u003cbr>1 onion, finely diced\u003cbr>2 cloves garlic, minced\u003cbr>1 bay leaf\u003cbr>1 stalk of celery, finely diced\u003cbr>1/4 teaspoon red pepper flakes\u003cbr>2 cups water\u003cbr>1/4 teaspoon dried thyme\u003cbr>about 10 shakes from a Tabasco Sauce bottle\u003cbr>roughly the same amount of shakes from a bottle of rice wine vinegar\u003cbr>salt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>1. In a large Dutch Oven, fry up bacon until browned.\u003cbr>2. Turn heat down to a lowish flame. Add celery, onion, garlic and red pepper flakes.\u003cbr>Cook until translucent (about two minutes).\u003cbr>3. Add beans and cover with water.\u003cbr>4. Add bay leaf, thyme and salt.\u003cbr>5. Bring to a simmer, reduce heat to low, cover and cook for about one hour or until al dente-- longer if you want them mushy as some people might insist upon.\u003cbr>6. When done. Add tabasco, vinegar and pepper. Adjust salt, if necessary.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve over rice. Throw in a side of greens for extra luck. Sit passively and wait the Publisher's Clearing House representative to arrive in his van with a bouquet of ballons and a gigantic check.\u003c/p>\n\n",
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"excerpt": "There are countless variations of this recipe (I even found a recipe for Hip Hoppin’ John), but the basics remain the same– black-eyed peas, some sort of smoked pig product, onion and water. Everything else that might be included seems to be a matter of either taste, region or whatever one might think is lucky. Throw in a diced rabbit’s foot or a horseshoe– I doubt anyone would notice. Here’s my version.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2006/12/hoppinjohncoins.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2006/12/hoppinjohncoins.jpg\" alt=\"black eyed-peas and coins\" width=\"500\" class=\"aligncenter size-full wp-image-75810\">\u003c/a>\u003c/p>\n\u003cp>Last year, a friend of mine mentioned he always serves Hoppin' John at his annual New Year's Day party. As an Orange County-raised son of non-Southern parents, I had absolutely no idea what he was talking about. Hoppin' John?\u003c/p>\n\u003cp>Once he finished rolling his eyes at me, he explained that eating black-eyed peas (the primary ingredient of Hoppin' John) was considered lucky if eaten on New Year's Day. The act of eating them is supposed to ensure prosperity, since it was believed that, when cooked, these little legumes resemble coins. Apparently, collard greens are supposed to look like folded dollar bills, too. Southern people seem to have very active imaginations, which is probably why I have such a strong affection for them. I chalk it up to their near-starved state during the Civil War. Union soliders, in an effort to starve out the Confederates and make life generally unpleasant, took whatever food stuffs they could find for themselves, leaving crops like corn and black-eyed peas untouched because, at the time, they were considered pig fodder and, therefore, unfit for human consumption. Black-eyed peas are a symbol of resourcefulness, of survival.\u003c/p>\n\u003cp>My friend never did know where the name Hoppin' John came from. No one is in agreement as to the etymology of the dish. Some say it comes from a children's game, wherein the little tykes hop around the dinner table chanting and rhyming. Other's say it comes from a one-legged slave who created it. Other sources are suggested, but does it really matter? The dish is here and, hopefully, here to stay. We need all the luck we can find. If it can be found in a little cowpea from North Africa, then so be it. I'm willing to give it a try. It certainly cant hurt, unless I eat a large quantity of them uncooked.\u003c/p>\n\u003cp>I missed last year's New Year's Day party and the Hoppin' John. I ate Popeye's Fried Chicken instead. Not surprisingly, my year was not what I would consider remotely prosperous. This year I'm hedging my bets. I suggest you do, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Happy New Year.\u003c/strong>\u003c/p>\n\u003ch3>Recipe: Hoppin' John\u003c/h3>\n\u003cp>There are countless variations of this recipe (I even found a recipe for Hip Hoppin' John), but the basics remain the same-- black-eyed peas, some sort of smoked pig product, onion and water. Everything else that might be included seems to be a matter of either taste, region or whatever one might think is lucky. Throw in a diced rabbit's foot or a horseshoe-- I doubt anyone would notice. Here's my version:\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6 to 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>1 pound dried black-eyed peas\u003cbr>1/4 pound thick slab bacon, diced into 1/4 inch cubes\u003cbr>1 onion, finely diced\u003cbr>2 cloves garlic, minced\u003cbr>1 bay leaf\u003cbr>1 stalk of celery, finely diced\u003cbr>1/4 teaspoon red pepper flakes\u003cbr>2 cups water\u003cbr>1/4 teaspoon dried thyme\u003cbr>about 10 shakes from a Tabasco Sauce bottle\u003cbr>roughly the same amount of shakes from a bottle of rice wine vinegar\u003cbr>salt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>1. In a large Dutch Oven, fry up bacon until browned.\u003cbr>2. Turn heat down to a lowish flame. Add celery, onion, garlic and red pepper flakes.\u003cbr>Cook until translucent (about two minutes).\u003cbr>3. Add beans and cover with water.\u003cbr>4. Add bay leaf, thyme and salt.\u003cbr>5. Bring to a simmer, reduce heat to low, cover and cook for about one hour or until al dente-- longer if you want them mushy as some people might insist upon.\u003cbr>6. When done. Add tabasco, vinegar and pepper. Adjust salt, if necessary.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve over rice. Throw in a side of greens for extra luck. Sit passively and wait the Publisher's Clearing House representative to arrive in his van with a bouquet of ballons and a gigantic check.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Buon Natale! Joyeux Noel! A Christmas Menu",
"title": "Buon Natale! Joyeux Noel! A Christmas Menu",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_table1_300.jpg\">\u003c/p>\n\u003cp>No dinner party of mine is complete without at least one culinary disaster. I was still reeling from my 36 hour flight back to Paris peppered with 4 stops, rain delays, circling over Wisconsin, a refueling stop in Rockford Illinois, 2 missed connections, lost luggage, stolen items, no water and cranky flight attendants and still recovering from my \u003ca href=\"http://www.kqed.org/weblog/food/2006/12/diner-des-femmes-phnales.jsp\">\u003cb>Diner des Femmes Phenomenales\u003c/b>\u003c/a> the weekend before but I was leaving for the US for the holidays so it was this weekend or never so I broke out the whisks and got cooking. \u003c/p>\n\u003cp>\u003cb>Disaster #1\u003c/b>: I made the butternut squash-pumpkin soup the night before, finishing it around 1am. The fridge was packed within a inch of its life so I put the soup in zip lock bags and set them flat in the freezer which was empty save for a big bottle of Absolut, a bag of Peet's Coffee and some ice cubes, and headed off to bed. The next morning I woke up, took my time, pleased of my progress the night before. Checked email, made a few calls, then meandered into the kitchen. I opened the freezer and grabbed for the bags of soup. I nearly pulled the fridge over. The bags had frozen solid to the bottom and side of the freezer and to the bottle of Absolut. AAAAAAAAAAAAAAAK! \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_soup1_300.jpg\">\u003c/p>\n\u003cp>I spent the next two hours boiling pots of water and ladling it over the bags desperatly trying to melt them from the freezers creul grip. I had gallons of water all over my floor, all my bath towels soaked through. When I initially grabbed the bags, I ripped one so I had to balance a bowl underneath the bag to catch the melting soup while ladling boiling water and trying to coax the bags off the vodka bottle if for nothing else than at that point I needed a cocktail like no one's business. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Disaster #2\u003c/b>: I am very leery of cooking meat. Fish for me is a piece of cake, pun intended, after months on a lobster boat, but meat is even more intimidating for me than pastry so what did I decide to make. Well meat of course. A beautiful rack of lamb lovingly butchered by my handsome, blue-eyed butcher Serge topped with those cute little lamb hats. I should just trust my instincts, not to mention what I learned in cooking school(!!), but I decided to - for once - follow a recipe exactly, well almost exactly. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack1_300.jpg\">\u003c/p>\n\u003cp>I used the Stonewall Kitchen Favorites recipe for rack of lamb with a walnut-rosemary crust which said to refrigerate the meat until ready to put in the oven. Now I know better, really I do, but would I listen to myself. Oh good Lord no. I knew it was always optimal to let meat come to room temperature first and I pontificate on this point endlessly with anyone who will listen. Doctors make the worst patients, as the saying goes... so what did I do? I ignored the bells going off in my head and put the meat in the oven, straight from the fridge and cooked it for 35 minutes per the recipes instructions. After 35 minutes The thermometer read 140F so for a moment I thought I'd overcooked it. When I pulled out the lamb, the crust was a beautiful golden brown with the most delicious aromas tickling my nose. \u003c/p>\n\u003cp>Like a proud parent, I paraded my rack, of lamb that is, around my guests then retreated to the kitchen to serve. When I cut into the rack, and separated the chops I wanted to cry. It was basically raw on the inside. Needless to say dinner was a bit late, I was sweating and cursing, and my blood pressure was off the charts. My friend James, who had flown down from Copenhagen for the dinner, ran and grabbed my glass of wine off the table and instructed me to drink it immediately. I gladly obliged. Knowing my guests were hungry and it was getting late, I turned my 4-course dinner into a 5-course dinner and served the Brussels sprouts and mashed, truffled potatoes first followed a half and hour later by the lamb chops. Amen and pass the Bordeaux.\u003c/p>\n\u003cp>\u003cb>Buon Natale! Joyeux Noel! \u003c/b>\u003cbr>Le vendredi 9 Decembre 2006\u003cbr>chez Laura\u003c/p>\n\u003cp>\u003ci>Duval-Leroy Champagne Rose\u003c/i>\u003c/p>\n\u003cp>\u003cb>Pate a l'Armignac sur un Toast avec Noisettes Grillees et une reduction de Porto\u003c/b> - Pate with Armignac on Croutons topped with Chopped Roasted Hazelnuts, Drizzled with a Port Reduction and a pinch of Fleur de Sel\u003c/p>\n\u003cp>\u003cb>Saumon Fume sur une Baguette avec Creme Fraiche au Citron\u003c/b> - Smoked Salmon on Toasted Baguette topped with Lemon Creme Fraiche\u003c/p>\n\u003cp>\u003ci>Chateau de la Dauphine, St Emilion 2001\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_wine_parm_truffle_30.jpg\">\u003c/p>\n\u003cp>\u003cb>Potage de Potiron a l'Huile de Truffe avec Amaretti Ecrase, Brunoise de Foie Gras\u003c/b> - Pumpkin Butternut Squash Soup topped with Crushed Amaretti, Tiny Dice of Foie Gras and a drizzle of Truffle Oil\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_soup2_300.jpg\">\u003c/p>\n\u003cp>\u003cb>Cote d'Agneau Roti avec la Croute de Noisettes et Romarin\u003c/b> - Rack of Lamb with a Hazelnut Rosemary Crust\u003cbr>Sauce de Champignons et Bordeaux - Red Wine Mushroom Sauce\u003c/p>\n\u003cp>\u003cb>Choux de Bruxelles Rotis avec Pancetta et Balsamique\u003c/b> - Roasted Brussels Sprouts with Pancetta and Balsamic Glaze\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_bsprouts2_300.jpg\">\u003c/p>\n\u003cp>\u003cb>Pomme de Terre Puree a l'Huile de Truffe\u003c/b> - Mashed Potatoes with Truffle Oil\u003c/p>\n\u003cp>\u003cb>Assiette de Fromages\u003c/b> - Cheese Plate\u003c/p>\n\u003cp>\u003cb>Decadence de Chocolat aux Framboises et Cognac\u003c/b> - Flourless Chocolate Cake with Cognac and Raspberries\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_chocolate3_300.jpg\">\u003c/p>\n\u003cp>Et les recettes.....\u003c/p>\n\u003cp>\u003cb>Rack of Lamb with Hazelnut-Rosemary-Thyme- Garlic-Parsley Crust\u003c/b> 🙂\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack5_300.jpg\">\u003c/p>\n\u003cp>a rack of lamb for 10 (approx 2 chops per person)\u003cbr>1 cup finely chopped roast hazelnuts\u003cbr>4 tablespoons finely chopped rosemary\u003cbr>4 tablespoons finely chopped thyme\u003cbr>4 tablespoons finely chopped flat leaf parsley\u003cbr>8 cloves garlic, finely chopped\u003cbr>zest of 1 lemon\u003cbr>1/2 cup bread crumbs - I used a Poilane whole wheat walnut bread that I cubed, toasted then ground.\u003cbr>salt & pepper\u003cbr>olive oil to moisten\u003c/p>\n\u003cp>1. In a glass bowl, combine the nuts, herbs, garlic, zest, bread crumbs, salt and pepper. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_breadcrumbs1_300.jpg\">\u003c/p>\n\u003cp>2. Add olive oil to moisten\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_breadcrumbs2_300.jpg\">\u003c/p>\n\u003cp>3. Press this mixture, a small handful at a time, onto the lamb. This can be done ahead of time and refrigerated. IF YOU DO THIS AHEAD, take the lamb out an hour before you begin cooking it and let it come to room temperature. Also, here I threw about a cup of red wine in the roasting pan.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack2_300.jpg\">\u003c/p>\n\u003cp>4. Roast lamb in a 400F oven for approximately 30 minutes. The internal temperature should read 130F.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack3_300.jpg\">\u003c/p>\n\u003cp>5. Let me meat rest 10 minutes before cutting.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack4_300.jpg\">\u003c/p>\n\u003cp>\u003cb>Red Wine Mushroom Sauce\u003c/b>\u003c/p>\n\u003cp>4 handfuls of small mushrooms - I used Champignons de Paris, small brown mushrooms but any will do.\u003cbr>1-1/2 bottles of Bordeaux (cabernet Sauvignon)\u003cbr>5 shallots, finely chopped\u003cbr>2 sprigs rosemary and 4 sprigs thyme, tied in a bundle\u003cbr>4 cups beef broth\u003cbr>2 tablespoons beurre manie to thinken the sauce if necessary (combine 1 T flour with 1 T soft butter)\u003cbr>drippings from the lamb\u003cbr>1-2 tablespoon butter\u003cbr>1/4 cup cream (optional)\u003c/p>\n\u003cp>1. Clean and slice mushrooms \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom1_300.jpg\">\u003c/p>\n\u003cp>2. Saute in olive oil until caramelized. Set aside.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom2_300.jpg\">\u003c/p>\n\u003cp>3. Add shallots to the pan (adding a little more olive oil if necessary) and saute.\u003c/p>\n\u003cp>4. Deglaze with 1 bottle of wine. Add herb bundle and reduce to about 1/2 cup.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom3_300.jpg\">\u003c/p>\n\u003cp>5. Add beef broth and reduce to about half.\u003c/p>\n\u003cp>6. Take out the lamb and pour off the juice and drippings into the mushroom sauce. Add a tablespoon or two of breadcrumb crust if you'd like.\u003c/p>\n\u003cp>7. Depending on the desired consistency, whisk in beurre manie and cook for a few minutes to eliminate the raw flour taste. Add wine as necessary. Taste and adjust seasoning.\u003c/p>\n\u003cp>8. When you have the consistency and taste you want, just before serving, whisk in butter which adds a sheen and velvety-ness to the sauce.\u003c/p>\n\u003cp>9. Add the cream here if you'd like. I did and wished I hadn't but live and learn..... \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom4_300.jpg\">\u003c/p>\n\u003cp>Bonne Cuisinez, Joyeux Noel, Buon Natale!\u003c/p>\n\u003cp>\u003cb>The Grinch Who Stole Christmas\u003c/b>\u003cbr>- \u003ci>Theodore Seuss Guisel\u003c/i>\u003c/p>\n\u003cp>And the Grinch \u003cbr>with his Grinch-feet \u003cbr>ice-cold in the snow,\u003cbr>Stood puzzling and puzzling \u003cbr>\"how could it be so?\"\u003c/p>\n\u003cp>It came without ribbons! \u003cbr>It came without tags!\u003cbr>It came without packages, \u003cbr>boxes or bags.\u003cbr>And he puzzled 3 hours \u003cbr>'til his puzzler was sore\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Then the Grinch \u003cbr>thought of something \u003cbr>he hadn't before\u003cbr>Maybe Christmas, he thought, \u003cbr>doesn't come from a store\u003cbr>Maybe Christmas perhaps \u003cbr>means a little bit more...\u003c/p>\n\n",
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"description": "No dinner party of mine is complete without at least one culinary disaster. I was still reeling from my 36 hour flight back to Paris peppered with 4 stops, rain delays, circling over Wisconsin, a refueling stop in Rockford Illinois, 2 missed connections, lost luggage, stolen items, no water and cranky flight attendants and still",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_table1_300.jpg\">\u003c/p>\n\u003cp>No dinner party of mine is complete without at least one culinary disaster. I was still reeling from my 36 hour flight back to Paris peppered with 4 stops, rain delays, circling over Wisconsin, a refueling stop in Rockford Illinois, 2 missed connections, lost luggage, stolen items, no water and cranky flight attendants and still recovering from my \u003ca href=\"http://www.kqed.org/weblog/food/2006/12/diner-des-femmes-phnales.jsp\">\u003cb>Diner des Femmes Phenomenales\u003c/b>\u003c/a> the weekend before but I was leaving for the US for the holidays so it was this weekend or never so I broke out the whisks and got cooking. \u003c/p>\n\u003cp>\u003cb>Disaster #1\u003c/b>: I made the butternut squash-pumpkin soup the night before, finishing it around 1am. The fridge was packed within a inch of its life so I put the soup in zip lock bags and set them flat in the freezer which was empty save for a big bottle of Absolut, a bag of Peet's Coffee and some ice cubes, and headed off to bed. The next morning I woke up, took my time, pleased of my progress the night before. Checked email, made a few calls, then meandered into the kitchen. I opened the freezer and grabbed for the bags of soup. I nearly pulled the fridge over. The bags had frozen solid to the bottom and side of the freezer and to the bottle of Absolut. AAAAAAAAAAAAAAAK! \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_soup1_300.jpg\">\u003c/p>\n\u003cp>I spent the next two hours boiling pots of water and ladling it over the bags desperatly trying to melt them from the freezers creul grip. I had gallons of water all over my floor, all my bath towels soaked through. When I initially grabbed the bags, I ripped one so I had to balance a bowl underneath the bag to catch the melting soup while ladling boiling water and trying to coax the bags off the vodka bottle if for nothing else than at that point I needed a cocktail like no one's business. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Disaster #2\u003c/b>: I am very leery of cooking meat. Fish for me is a piece of cake, pun intended, after months on a lobster boat, but meat is even more intimidating for me than pastry so what did I decide to make. Well meat of course. A beautiful rack of lamb lovingly butchered by my handsome, blue-eyed butcher Serge topped with those cute little lamb hats. I should just trust my instincts, not to mention what I learned in cooking school(!!), but I decided to - for once - follow a recipe exactly, well almost exactly. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack1_300.jpg\">\u003c/p>\n\u003cp>I used the Stonewall Kitchen Favorites recipe for rack of lamb with a walnut-rosemary crust which said to refrigerate the meat until ready to put in the oven. Now I know better, really I do, but would I listen to myself. Oh good Lord no. I knew it was always optimal to let meat come to room temperature first and I pontificate on this point endlessly with anyone who will listen. Doctors make the worst patients, as the saying goes... so what did I do? I ignored the bells going off in my head and put the meat in the oven, straight from the fridge and cooked it for 35 minutes per the recipes instructions. After 35 minutes The thermometer read 140F so for a moment I thought I'd overcooked it. When I pulled out the lamb, the crust was a beautiful golden brown with the most delicious aromas tickling my nose. \u003c/p>\n\u003cp>Like a proud parent, I paraded my rack, of lamb that is, around my guests then retreated to the kitchen to serve. When I cut into the rack, and separated the chops I wanted to cry. It was basically raw on the inside. Needless to say dinner was a bit late, I was sweating and cursing, and my blood pressure was off the charts. My friend James, who had flown down from Copenhagen for the dinner, ran and grabbed my glass of wine off the table and instructed me to drink it immediately. I gladly obliged. Knowing my guests were hungry and it was getting late, I turned my 4-course dinner into a 5-course dinner and served the Brussels sprouts and mashed, truffled potatoes first followed a half and hour later by the lamb chops. Amen and pass the Bordeaux.\u003c/p>\n\u003cp>\u003cb>Buon Natale! Joyeux Noel! \u003c/b>\u003cbr>Le vendredi 9 Decembre 2006\u003cbr>chez Laura\u003c/p>\n\u003cp>\u003ci>Duval-Leroy Champagne Rose\u003c/i>\u003c/p>\n\u003cp>\u003cb>Pate a l'Armignac sur un Toast avec Noisettes Grillees et une reduction de Porto\u003c/b> - Pate with Armignac on Croutons topped with Chopped Roasted Hazelnuts, Drizzled with a Port Reduction and a pinch of Fleur de Sel\u003c/p>\n\u003cp>\u003cb>Saumon Fume sur une Baguette avec Creme Fraiche au Citron\u003c/b> - Smoked Salmon on Toasted Baguette topped with Lemon Creme Fraiche\u003c/p>\n\u003cp>\u003ci>Chateau de la Dauphine, St Emilion 2001\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_wine_parm_truffle_30.jpg\">\u003c/p>\n\u003cp>\u003cb>Potage de Potiron a l'Huile de Truffe avec Amaretti Ecrase, Brunoise de Foie Gras\u003c/b> - Pumpkin Butternut Squash Soup topped with Crushed Amaretti, Tiny Dice of Foie Gras and a drizzle of Truffle Oil\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_soup2_300.jpg\">\u003c/p>\n\u003cp>\u003cb>Cote d'Agneau Roti avec la Croute de Noisettes et Romarin\u003c/b> - Rack of Lamb with a Hazelnut Rosemary Crust\u003cbr>Sauce de Champignons et Bordeaux - Red Wine Mushroom Sauce\u003c/p>\n\u003cp>\u003cb>Choux de Bruxelles Rotis avec Pancetta et Balsamique\u003c/b> - Roasted Brussels Sprouts with Pancetta and Balsamic Glaze\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_bsprouts2_300.jpg\">\u003c/p>\n\u003cp>\u003cb>Pomme de Terre Puree a l'Huile de Truffe\u003c/b> - Mashed Potatoes with Truffle Oil\u003c/p>\n\u003cp>\u003cb>Assiette de Fromages\u003c/b> - Cheese Plate\u003c/p>\n\u003cp>\u003cb>Decadence de Chocolat aux Framboises et Cognac\u003c/b> - Flourless Chocolate Cake with Cognac and Raspberries\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_chocolate3_300.jpg\">\u003c/p>\n\u003cp>Et les recettes.....\u003c/p>\n\u003cp>\u003cb>Rack of Lamb with Hazelnut-Rosemary-Thyme- Garlic-Parsley Crust\u003c/b> 🙂\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack5_300.jpg\">\u003c/p>\n\u003cp>a rack of lamb for 10 (approx 2 chops per person)\u003cbr>1 cup finely chopped roast hazelnuts\u003cbr>4 tablespoons finely chopped rosemary\u003cbr>4 tablespoons finely chopped thyme\u003cbr>4 tablespoons finely chopped flat leaf parsley\u003cbr>8 cloves garlic, finely chopped\u003cbr>zest of 1 lemon\u003cbr>1/2 cup bread crumbs - I used a Poilane whole wheat walnut bread that I cubed, toasted then ground.\u003cbr>salt & pepper\u003cbr>olive oil to moisten\u003c/p>\n\u003cp>1. In a glass bowl, combine the nuts, herbs, garlic, zest, bread crumbs, salt and pepper. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_breadcrumbs1_300.jpg\">\u003c/p>\n\u003cp>2. Add olive oil to moisten\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_breadcrumbs2_300.jpg\">\u003c/p>\n\u003cp>3. Press this mixture, a small handful at a time, onto the lamb. This can be done ahead of time and refrigerated. IF YOU DO THIS AHEAD, take the lamb out an hour before you begin cooking it and let it come to room temperature. Also, here I threw about a cup of red wine in the roasting pan.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack2_300.jpg\">\u003c/p>\n\u003cp>4. Roast lamb in a 400F oven for approximately 30 minutes. The internal temperature should read 130F.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack3_300.jpg\">\u003c/p>\n\u003cp>5. Let me meat rest 10 minutes before cutting.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_lamb_rack4_300.jpg\">\u003c/p>\n\u003cp>\u003cb>Red Wine Mushroom Sauce\u003c/b>\u003c/p>\n\u003cp>4 handfuls of small mushrooms - I used Champignons de Paris, small brown mushrooms but any will do.\u003cbr>1-1/2 bottles of Bordeaux (cabernet Sauvignon)\u003cbr>5 shallots, finely chopped\u003cbr>2 sprigs rosemary and 4 sprigs thyme, tied in a bundle\u003cbr>4 cups beef broth\u003cbr>2 tablespoons beurre manie to thinken the sauce if necessary (combine 1 T flour with 1 T soft butter)\u003cbr>drippings from the lamb\u003cbr>1-2 tablespoon butter\u003cbr>1/4 cup cream (optional)\u003c/p>\n\u003cp>1. Clean and slice mushrooms \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom1_300.jpg\">\u003c/p>\n\u003cp>2. Saute in olive oil until caramelized. Set aside.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom2_300.jpg\">\u003c/p>\n\u003cp>3. Add shallots to the pan (adding a little more olive oil if necessary) and saute.\u003c/p>\n\u003cp>4. Deglaze with 1 bottle of wine. Add herb bundle and reduce to about 1/2 cup.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom3_300.jpg\">\u003c/p>\n\u003cp>5. Add beef broth and reduce to about half.\u003c/p>\n\u003cp>6. Take out the lamb and pour off the juice and drippings into the mushroom sauce. Add a tablespoon or two of breadcrumb crust if you'd like.\u003c/p>\n\u003cp>7. Depending on the desired consistency, whisk in beurre manie and cook for a few minutes to eliminate the raw flour taste. Add wine as necessary. Taste and adjust seasoning.\u003c/p>\n\u003cp>8. When you have the consistency and taste you want, just before serving, whisk in butter which adds a sheen and velvety-ness to the sauce.\u003c/p>\n\u003cp>9. Add the cream here if you'd like. I did and wished I hadn't but live and learn..... \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/xmas06_shroom4_300.jpg\">\u003c/p>\n\u003cp>Bonne Cuisinez, Joyeux Noel, Buon Natale!\u003c/p>\n\u003cp>\u003cb>The Grinch Who Stole Christmas\u003c/b>\u003cbr>- \u003ci>Theodore Seuss Guisel\u003c/i>\u003c/p>\n\u003cp>And the Grinch \u003cbr>with his Grinch-feet \u003cbr>ice-cold in the snow,\u003cbr>Stood puzzling and puzzling \u003cbr>\"how could it be so?\"\u003c/p>\n\u003cp>It came without ribbons! \u003cbr>It came without tags!\u003cbr>It came without packages, \u003cbr>boxes or bags.\u003cbr>And he puzzled 3 hours \u003cbr>'til his puzzler was sore\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then the Grinch \u003cbr>thought of something \u003cbr>he hadn't before\u003cbr>Maybe Christmas, he thought, \u003cbr>doesn't come from a store\u003cbr>Maybe Christmas perhaps \u003cbr>means a little bit more...\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Trick Or Treat?",
"title": "Trick Or Treat?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_7743-703762.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_7743-799163.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Halloween feels very different in California than it did where I grew up, in New York City. Tomorrow night I'm wishing for a cool, crisp, clear evening so my felted wool sailor suit will not stifle me. October 31 is always cold in the Northeast.\u003c/p>\n\u003cp>Tomorrow night I'll help make a dinner that will include late fruits of summer like strawberries and just arrived fruits like persimmons, and pomegranates. We'll throw in some heirloom white acorn squash from \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/09/annabelle_lende.html\">Annabelle Lenderink\u003c/a> for good measure. (She's asked me to cook it up and get back to her-- not a bad assignment.) In NY strawberries and persimmons would never exist in the same sentence. And persimmons might never exist as a noun at all.\u003c/p>\n\u003cp>Tomorrow night I'll watch children giddily walking down Cortland Street in Bernal Heights, collecting sweet things from shop owners and neighbors. In New York City trick-or-treaters are climbing stairs and hitting elevator buttons. On the street, it's all about tricks, like smoke bombs in mailboxes and raw eggs thrown from anonymous windows.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_6549-782118.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_6549-766225.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This year marks the first year in a few where I will voluntarily participate in Halloween. I plan on donning an authentic American sailor suit and walk the streets unabashedly staring at costumes, snapping photos, talking to strangers, holding the hand of my cop-clad sweetie, and share in the mirth.\u003c/p>\n\u003cp>In recent years I lived on 16th street in the Castro and my only plans for this night were to sleep elsewhere. It's hard to enjoy people who keep you awake all night, vibrating bedroom windows with music, getting arrested and peeing on your front steps.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_7745-743016.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_7745-732401.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Will you be tricking or treating on Halloween?\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_6531-726950.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_6531-716496.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Will you be hiding from the ruckus or making it? Dimming the lights and lighting candles or pulling your shades in tight? Hanging sheets from trees, \u003ca href=\"http://knifesedge.typepad.com/knifes_edgerestaurant_ran/2006/10/this_years_pump.html\">carving pumpkins\u003c/a>, \u003ca href=\"http://www.101cookbooks.com/archives/001524.html\">roasting pumpkin seeds\u003c/a> or reading your election booklet cover to cover? Will you tiptoe out your \u003ca href=\"http://knifesedge.typepad.com/knifes_edgerestaurant_ran/2005/10/the_first_pumpk.html\">glowing\u003c/a> orange \u003ca href=\"http://knifesedge.typepad.com/knifes_edgerestaurant_ran/2005/10/quoth_the_raven.html\">fruity-veg\u003c/a> to let the short folks know yours is a door whose bell they can ring?\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_7753-799568.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_7753-775908.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_7724-742325.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_7724-739561.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Shuna's famous \u003ca href=\"http://www.kqed.org/weblog/food/2005/11/persimmons-please.jsp\">Naked Salad.\u003c/a>\u003c/p>\n\u003cp>Pastry cheffing means coming from the world of themed holidays; royal icing in every color, thousands of cookies baked in shapes, and decorating well into the night. Food coloring becomes your friend. Hands and arms get slimy from reaching in to hollow out winter squash and gourds. For one month everything is orange and black.\u003c/p>\n\u003cp>Halloween's the easy part, next is Thanksgiving.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_7711-713712.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_7711-706754.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Halloween themed cupcakes at \u003ca href=\"http://www.pouletdeli.com/\">Poulet\u003c/a>.\u003cbr>More \u003ca href=\"http://cupcakeblog.com/index.php/2006/10/fresh-pumpkin-cupcakes-with-white-chocolate-chunks-and-cream-cheese-frosting/\">pumpkin cupcakes\u003c/a> can be found at Chokylit's Cupcake Bakeshop.\u003c/p>\n\u003cp>So live it up this year. Check out the latest candy miniatures. Get your fill of Beta Carotene. Take a gander or a gawk out your window. Spend some time on the streets absorbing the energy created during this nod to pagan history. Deliver tricks as well as treats. Carve a pumpkin or two. Let the flickery shadows of candles create whispery intrigue. Conjure ghosts, salt and roast pumpkin seeds, spatter the sink with pomegranate blood and celebrate\u003c/p>\n\u003cp>\"\u003cb>A night of power, when the veil that separates our world from the Otherworld is at its thinnest.\" \u003c/b>\u003ca href=\"http://www.ucc.ie/fecc/samhain.html\">Mike Nichols\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_7730-771490.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_7730-770015.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Whether you will be staying home to greet children with sweet treats to fill open bags and plastic jack-o' lantern pails, or donning masks and painting the town orange, I wish you a safe, and ever-so-slightly sinister evening.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_6531-726950.JPG\">\u003cbr>\u003c/a>\u003c/p>\n\n",
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"description": "Halloween feels very different in California than it did where I grew up, in New York City. Tomorrow night I'm wishing for a cool, crisp, clear evening so my felted wool sailor suit will not stifle me. October 31 is always cold in the Northeast. Tomorrow night I'll help make a dinner that will include",
"title": "Trick Or Treat? | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_7743-703762.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_7743-799163.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Halloween feels very different in California than it did where I grew up, in New York City. Tomorrow night I'm wishing for a cool, crisp, clear evening so my felted wool sailor suit will not stifle me. October 31 is always cold in the Northeast.\u003c/p>\n\u003cp>Tomorrow night I'll help make a dinner that will include late fruits of summer like strawberries and just arrived fruits like persimmons, and pomegranates. We'll throw in some heirloom white acorn squash from \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/09/annabelle_lende.html\">Annabelle Lenderink\u003c/a> for good measure. (She's asked me to cook it up and get back to her-- not a bad assignment.) In NY strawberries and persimmons would never exist in the same sentence. And persimmons might never exist as a noun at all.\u003c/p>\n\u003cp>Tomorrow night I'll watch children giddily walking down Cortland Street in Bernal Heights, collecting sweet things from shop owners and neighbors. In New York City trick-or-treaters are climbing stairs and hitting elevator buttons. On the street, it's all about tricks, like smoke bombs in mailboxes and raw eggs thrown from anonymous windows.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_6549-782118.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_6549-766225.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This year marks the first year in a few where I will voluntarily participate in Halloween. I plan on donning an authentic American sailor suit and walk the streets unabashedly staring at costumes, snapping photos, talking to strangers, holding the hand of my cop-clad sweetie, and share in the mirth.\u003c/p>\n\u003cp>In recent years I lived on 16th street in the Castro and my only plans for this night were to sleep elsewhere. It's hard to enjoy people who keep you awake all night, vibrating bedroom windows with music, getting arrested and peeing on your front steps.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_7745-743016.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_7745-732401.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Will you be tricking or treating on Halloween?\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_6531-726950.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_6531-716496.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Will you be hiding from the ruckus or making it? Dimming the lights and lighting candles or pulling your shades in tight? Hanging sheets from trees, \u003ca href=\"http://knifesedge.typepad.com/knifes_edgerestaurant_ran/2006/10/this_years_pump.html\">carving pumpkins\u003c/a>, \u003ca href=\"http://www.101cookbooks.com/archives/001524.html\">roasting pumpkin seeds\u003c/a> or reading your election booklet cover to cover? Will you tiptoe out your \u003ca href=\"http://knifesedge.typepad.com/knifes_edgerestaurant_ran/2005/10/the_first_pumpk.html\">glowing\u003c/a> orange \u003ca href=\"http://knifesedge.typepad.com/knifes_edgerestaurant_ran/2005/10/quoth_the_raven.html\">fruity-veg\u003c/a> to let the short folks know yours is a door whose bell they can ring?\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_7753-799568.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_7753-775908.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_7724-742325.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_7724-739561.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Shuna's famous \u003ca href=\"http://www.kqed.org/weblog/food/2005/11/persimmons-please.jsp\">Naked Salad.\u003c/a>\u003c/p>\n\u003cp>Pastry cheffing means coming from the world of themed holidays; royal icing in every color, thousands of cookies baked in shapes, and decorating well into the night. Food coloring becomes your friend. Hands and arms get slimy from reaching in to hollow out winter squash and gourds. For one month everything is orange and black.\u003c/p>\n\u003cp>Halloween's the easy part, next is Thanksgiving.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_7711-713712.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_7711-706754.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Halloween themed cupcakes at \u003ca href=\"http://www.pouletdeli.com/\">Poulet\u003c/a>.\u003cbr>More \u003ca href=\"http://cupcakeblog.com/index.php/2006/10/fresh-pumpkin-cupcakes-with-white-chocolate-chunks-and-cream-cheese-frosting/\">pumpkin cupcakes\u003c/a> can be found at Chokylit's Cupcake Bakeshop.\u003c/p>\n\u003cp>So live it up this year. Check out the latest candy miniatures. Get your fill of Beta Carotene. Take a gander or a gawk out your window. Spend some time on the streets absorbing the energy created during this nod to pagan history. Deliver tricks as well as treats. Carve a pumpkin or two. Let the flickery shadows of candles create whispery intrigue. Conjure ghosts, salt and roast pumpkin seeds, spatter the sink with pomegranate blood and celebrate\u003c/p>\n\u003cp>\"\u003cb>A night of power, when the veil that separates our world from the Otherworld is at its thinnest.\" \u003c/b>\u003ca href=\"http://www.ucc.ie/fecc/samhain.html\">Mike Nichols\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_7730-771490.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_7730-770015.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Whether you will be staying home to greet children with sweet treats to fill open bags and plastic jack-o' lantern pails, or donning masks and painting the town orange, I wish you a safe, and ever-so-slightly sinister evening.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_6531-726950.JPG\">\u003cbr>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Shiksa Matzo Ball Soup",
"title": "Shiksa Matzo Ball Soup",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/stock-789025.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/stock-787132.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>It's that time of the month. The freezer is overflowing, and I've had it. Given that there are two post-roast chicken carcasses under the frozen mango and buffalo burgers, and to the left of the kaffir lime leaves, I've got what I need to deploy my famous three-step method for making space in the freezer:\u003cbr>1. Cook and eat half box of perogies. (I boiled them and then slathered them with onions sauteed in butter, then added parmesan, then sat down to watch Dr. Phil. Yum. I mean about the perogies, not Dr. Phil.).\u003cbr>2. Remove and drink half bottle of vodka. (No, Kim had nothing to do with this.)\u003cbr>3. Make my famous Shiksa Matzo Ball Soup.\u003c/p>\n\u003cp>And here are the steps to making Shiksa Matzo Ball Soup, aka Matzo Ball Soup a la Laslocky:\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/stock2-775452.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/stock2-773810.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Step 1: Stock \u003cbr>Two chicken carcasses, carrots, a parsnip or two that had been hiding in the bottom of the vegetable drawer, an onion, some peppercorns, celery with leaves, bay leaf. Cover with water and simmer the hell out of it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, before I get to the next part, let me tell you about my matzo ball soup history. For years, my dad has made it, and it was only when I was well into my twenties and decided to make it myself AND FOLLOW THE DIRECTIONS that I discovered that matzo balls are supposed to be soft. And fluffy. And really like a little slice of heaven. My dad is an impatient cook: the steak is always bloody, the eggs are always runny, and now, I know, the matzoh balls are always hard. Anyway, it was quite a revelation when I discovered (and later confirmed at a Jewish deli) that matzo balls are supposed to be like Barbie-sized down pillows, only round, not roughly the consistency of a chunk of parmesan cheese.\u003c/p>\n\u003cp>Anyway.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bacon-770283.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bacon-768749.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Step 2: Fry the bacon\u003c/p>\n\u003cp>Yep, you heard that right. Now usually I would dispense with that step because I would already have bacon fat on hand, in a tin next to the stove. I'm Hungarian, and that's what we do, because bacon fat is love. But lately I've been a bad Hungarian and I don't have a tin of bacon fat next to the stove. Needless to say, I've not had much love, either.\u003c/p>\n\u003cp>Once the bacon is fried, reserve the bacon for another occasion. Like Passover.\u003c/p>\n\u003cp>Or just eat it because it's only four pieces.\u003c/p>\n\u003cp>Now you have a beautiful puddle of bacon fat -- just about two tablespoons. But before you continue and give cardiac arrest to the nearest Jewish grandmother, let it cool.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/matzo-790948.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/matzo-789302.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Step 3: Make the matzo balls\u003cbr>The package directions are great, just replace the vegetable oil called for with bacon fat. Blend 2 T bacon fat, two lightly beaten eggs, half cup matzo meal, a little salt, and 2 T chicken stock.\u003c/p>\n\u003cp>Cover and place in the refrigerator for 15 minutes, and meanwhile bring a pot of water to a boil.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/balls-788992.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/balls-787712.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Make the matzo balls by rolling them in your palm -- each one should be about one inch in diameter, so you should have a total of 8.\u003c/p>\n\u003cp>Cook them in the boiling water, covered, for 30-40 minutes. (Until they're soft, Daddy, SOFT.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/soup-747138.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/soup-742666.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Step 4: Combine balls and soup\u003c/p>\n\u003cp>Et voila. Matzo ball soup that increases your cholesterol and makes Jewish grandmas the world over roll over twice in their graves.\u003c/p>\n\u003cp>It's that good!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>P.S. In all fairness, I do have to give Papa Laslocky credit this recipe, even though he isn't a shiksa. He still doesn't cook the balls for long enough, but he did introduce the bacon fat idea, good Hungarian that he is.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/stock-789025.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/stock-787132.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>It's that time of the month. The freezer is overflowing, and I've had it. Given that there are two post-roast chicken carcasses under the frozen mango and buffalo burgers, and to the left of the kaffir lime leaves, I've got what I need to deploy my famous three-step method for making space in the freezer:\u003cbr>1. Cook and eat half box of perogies. (I boiled them and then slathered them with onions sauteed in butter, then added parmesan, then sat down to watch Dr. Phil. Yum. I mean about the perogies, not Dr. Phil.).\u003cbr>2. Remove and drink half bottle of vodka. (No, Kim had nothing to do with this.)\u003cbr>3. Make my famous Shiksa Matzo Ball Soup.\u003c/p>\n\u003cp>And here are the steps to making Shiksa Matzo Ball Soup, aka Matzo Ball Soup a la Laslocky:\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/stock2-775452.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/stock2-773810.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Step 1: Stock \u003cbr>Two chicken carcasses, carrots, a parsnip or two that had been hiding in the bottom of the vegetable drawer, an onion, some peppercorns, celery with leaves, bay leaf. Cover with water and simmer the hell out of it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, before I get to the next part, let me tell you about my matzo ball soup history. For years, my dad has made it, and it was only when I was well into my twenties and decided to make it myself AND FOLLOW THE DIRECTIONS that I discovered that matzo balls are supposed to be soft. And fluffy. And really like a little slice of heaven. My dad is an impatient cook: the steak is always bloody, the eggs are always runny, and now, I know, the matzoh balls are always hard. Anyway, it was quite a revelation when I discovered (and later confirmed at a Jewish deli) that matzo balls are supposed to be like Barbie-sized down pillows, only round, not roughly the consistency of a chunk of parmesan cheese.\u003c/p>\n\u003cp>Anyway.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bacon-770283.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bacon-768749.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Step 2: Fry the bacon\u003c/p>\n\u003cp>Yep, you heard that right. Now usually I would dispense with that step because I would already have bacon fat on hand, in a tin next to the stove. I'm Hungarian, and that's what we do, because bacon fat is love. But lately I've been a bad Hungarian and I don't have a tin of bacon fat next to the stove. Needless to say, I've not had much love, either.\u003c/p>\n\u003cp>Once the bacon is fried, reserve the bacon for another occasion. Like Passover.\u003c/p>\n\u003cp>Or just eat it because it's only four pieces.\u003c/p>\n\u003cp>Now you have a beautiful puddle of bacon fat -- just about two tablespoons. But before you continue and give cardiac arrest to the nearest Jewish grandmother, let it cool.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/matzo-790948.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/matzo-789302.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Step 3: Make the matzo balls\u003cbr>The package directions are great, just replace the vegetable oil called for with bacon fat. Blend 2 T bacon fat, two lightly beaten eggs, half cup matzo meal, a little salt, and 2 T chicken stock.\u003c/p>\n\u003cp>Cover and place in the refrigerator for 15 minutes, and meanwhile bring a pot of water to a boil.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/balls-788992.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/balls-787712.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Make the matzo balls by rolling them in your palm -- each one should be about one inch in diameter, so you should have a total of 8.\u003c/p>\n\u003cp>Cook them in the boiling water, covered, for 30-40 minutes. (Until they're soft, Daddy, SOFT.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/soup-747138.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/soup-742666.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Step 4: Combine balls and soup\u003c/p>\n\u003cp>Et voila. Matzo ball soup that increases your cholesterol and makes Jewish grandmas the world over roll over twice in their graves.\u003c/p>\n\u003cp>It's that good!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>P.S. In all fairness, I do have to give Papa Laslocky credit this recipe, even though he isn't a shiksa. He still doesn't cook the balls for long enough, but he did introduce the bacon fat idea, good Hungarian that he is.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Food-For-Sex Scandal: A Sampling of Good Vibrations' Gastronomic Pleasures",
"title": "The Food-For-Sex Scandal: A Sampling of Good Vibrations' Gastronomic Pleasures",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>My Bay Area Bites posts, dear reader, will often be preambled by a warning. \u003c/p>\n\u003cp>In this case, stop reading now if you have never wondered what edible underwear taste like and you don't want to know. Ditto for revulsion to the very idea of honey, coconut, peppermint, strawberry and chocolate ever gracing your nether regions or those of a loved one, for what follows is a review of what I'll call adult novelty fusion food, all procured at \u003ca href=\"http://www.goodvibes.com/AgeConfirmation.aspx\">\u003cstrong>Good Vibrations\u003c/strong>\u003c/a>, the Bay Area's leading sex toy outlet.\u003c/p>\n\u003cp>Fasten your strap-ons: It's going to be a bumpy blog post.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food7-774046.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food7-770592.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Kama Sutra Honey Dust\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Let's start with a fantasy. \u003c/p>\n\u003cp>Imagine that you're a fabulously well-appointed Indian courtesan, and a happy one at that. Imagine the warm evening wind wisping through the transparent sunset-hued silk curtains that hang around your princess-and-the-pea bed, providing a sexy patina of privacy in the flickering candlelight. Savor the scent of jasmine drifting in from the balcony and the charmingly distant moo of water buffalo. Relish the well-fed child plucking a sitar just outside your door.\u003c/p>\n\u003cp>Are you with me?\u003c/p>\n\u003cp>Now, reach for your beautiful tin of \u003ca href=\"http://www.goodvibes.com/ItemList--search-Kama-Sutra-Honey-D--srcin-1.html\">\u003cstrong>Kama Sutra Honey Dust\u003c/strong>\u003c/a>, pluck out the feather duster that it houses, and flicker a bit across the inside of your wrist, or maybe across your knee. \u003c/p>\n\u003cp>Inhale. \u003c/p>\n\u003cp>Lovely, isn't it? \u003c/p>\n\u003cp>And now, taste: Equally lovely -- sweet but not too sweet, perhaps even slightly reminiscent of the tastiest Indian dessert ever, gulab jamun. \u003c/p>\n\u003cp>Now, disembark from the fantasy and run, next time you have a spare $25 bucks and the urge to wear something sexy to work, to buy some Honey Dust. Never mind bedroom use: a surreptitious lick of your Honey-Dusted wrist -- or knee -- at two in the afternoon at your cubicle just might sutra your kama for the rest of the afternoon quite sweetly. \u003c/p>\n\u003cp>And keep in mind that Honey Dust, as its primary ingredient is cornstarch, can also thicken your gravy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food3-759224.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food3-755676.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Extra Strong Sugar Free Peppermint Nipples\u003c/p>\n\u003cp>\u003ca href=\"http://www.goodvibes.com/item--i-3-3-GH-0303--m-09_10.html\">\u003cstrong>Pert Peppermint Nipples\u003c/strong>\u003c/a> (\"Fresh and Frisky\") cost $5 and come in a spunky black tin garnished by a brunette with a Jane Russell-esque body. The mints themselves are disk-shaped, a little less than an inch in diameter, with a tiny protrusion. While they are tasty -- a gentler peppermint than Altoids -- I like them even more because they're relatively large, for a mint, and last a long time. In fact, I timed one: One peppermint nipple lasts for a lengthy 10 minutes of sucking. \u003c/p>\n\u003cp>My tin of Peppermint Nipples is stationed in my car, where it makes for a great conversation piece with friends riding shotgun, and the mints serve the perfect oral pick-me up.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food9-723410.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food9-720497.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.goodvibes.com/item--i-3-3-GH-0202--m-09_10.html\">Chocolate Body Painting\u003c/a>\u003c/p>\n\u003cp>This product, whose awkward gerundified name I'll chalk up to poor translation since it's manufactured in Montreal, is nearly as well-packaged as Honey Dust: It's as elegant as a perfume bottle, and you really have to peer closely at the label to see exactly what the kimono-clad couple are up to. It's equipped with a neat little miniature spatula, but as the spatula was not sheathed in sanitary plastic wrap, I dispensed with it and opted for \"au naturel\" (which in my lingo means \"on my finger\"). \u003c/p>\n\u003cp>\"Set your artistic side free. Paint a love story on your partner's body,\" the label advises. \"It's insanely delicious...\"\u003c/p>\n\u003cp>My idea of \"insanely delicious,\" when it comes to spreadable chocolate, is \u003ca href=\"http://www.nutellausa.com/\">\u003cstrong>Nutella\u003c/strong>\u003c/a> -- especially when \"au naturel\", so I compared the two. Trust me, $12 peinture de corps chocolatée doesn't qualify, but maybe that's because I sampled it on on first my finger, then a baguette, instead of someone else's thigh.\u003c/p>\n\u003cp>Rather, it is in the \"C\" range of Hershey's syrup -- thin, with a hint of plastic. But I won't let it go to waste: I'll remember it's in the cupboard -- the one in the kitchen -- the next time I have an eight-year-old with a hankering for chocolate milk on my hands. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food11-799356.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food11-796793.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.goodvibes.com/item--i-3-3-GH-0501-CO--m-09_10.html\">Toasted Coconut Lickable Oil\u003c/a>\u003c/p>\n\u003cp>This product is just one in Good Vibration's exclusive line of \"body candy\". The label declares that it is \"natural, non-sticky, edible, non-staining, and delicious!\". Oxymoronic though the labelling might be (which in addition to calling it 'edible' also stated that it was for 'external use only'), this is a tasty $5 investment, calling to a mind a long hot afternoon on a deserted tropical beach, a pitcher of pina coladas, and a cabana boy. \u003c/p>\n\u003cp>One could easily drizzle Toasted Coconut Lickable Oil on top of dessert -- a non-breathing one made of flour and sugar, I mean -- and no one would know that it was meant for body part.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food10-722784.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food10-719569.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.goodvibes.com/item--i-3-3-GH-BE06--m-09_10.html\">Edible Undies\u003c/a>\u003c/p>\n\u003cp>Don't even try and tell me that you have never ever once wondered about edible underwear. You've seen the package -- the glossy red lipsticked mouth seemingly torpedoed by a chocolate-dipped strawberry -- but have you ever read the copy, which the California manufacturer offers in both French and English, implying that Francophones and Anglophones are equally zealous consumers of \"dessous mangeables\"? \u003c/p>\n\u003cp>\"Sensuellement Delicieux!\"\u003c/p>\n\u003cp>\"Licking well, body heat [and] moisture all enhance the flavour of your Edible Thong. Tie strings loosely to avoid breakages, tie back and enjoy...\"\u003c/p>\n\u003cp>Enjoy before 12/20/2015, that is. \u003c/p>\n\u003cp>Yes, your $5 edible underwear will last ten years -- likely longer than your non-edible underwear. Unless, of course, you wash it, take a bath with it, or otherwise expose it to an unspecified \"forte humidite\": \"Garment will dissolve in water or excessive moisture.\"\u003c/p>\n\u003cp>But we haven't even opened the box yet, never mind tasted its contents. \u003c/p>\n\u003cp>First, let me assure you, there's a reason why there is no photograph of the edible thong on the package: It's because le dessous mangeables -- which I'm not sure even sounds sexy in French -- resembles a jinormous pink transparent diaper, sexy perhaps if repurposed as a Playboy rain poncho for Barbie (assuming there is no rain, of course), but most decidedly unsexy for human couture, with or without \"forte humidite\".\u003c/p>\n\u003cp>And then there was the taste -- supposedly \"fraise et chocolat\" -- which is about as sexy as the bottom of your kitchen garbage can two days after Thanksgiving when you still feel too fat to take out the trash.\u003c/p>\n\u003cp>Oh, the bitterness, of the type that launches one's face into a thousand contortions! \u003c/p>\n\u003cp>Oh, the texture, which clings to the roof of one's mouth and sticks to one's molars like Krazy Glue! \u003c/p>\n\u003cp>For the love of God and foie gras, dear reader, don't ever, ever let edible underwear cross your unsuspecting palate, nevermind your nether regions. Your tongue and other body parts will never, ever forgive you.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Tune in in two weeks for my next installment in the food-for-sex scandal: 101 uses for flavored lubricant, just in time for Valentine's Day.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My Bay Area Bites posts, dear reader, will often be preambled by a warning. \u003c/p>\n\u003cp>In this case, stop reading now if you have never wondered what edible underwear taste like and you don't want to know. Ditto for revulsion to the very idea of honey, coconut, peppermint, strawberry and chocolate ever gracing your nether regions or those of a loved one, for what follows is a review of what I'll call adult novelty fusion food, all procured at \u003ca href=\"http://www.goodvibes.com/AgeConfirmation.aspx\">\u003cstrong>Good Vibrations\u003c/strong>\u003c/a>, the Bay Area's leading sex toy outlet.\u003c/p>\n\u003cp>Fasten your strap-ons: It's going to be a bumpy blog post.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food7-774046.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food7-770592.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Kama Sutra Honey Dust\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Let's start with a fantasy. \u003c/p>\n\u003cp>Imagine that you're a fabulously well-appointed Indian courtesan, and a happy one at that. Imagine the warm evening wind wisping through the transparent sunset-hued silk curtains that hang around your princess-and-the-pea bed, providing a sexy patina of privacy in the flickering candlelight. Savor the scent of jasmine drifting in from the balcony and the charmingly distant moo of water buffalo. Relish the well-fed child plucking a sitar just outside your door.\u003c/p>\n\u003cp>Are you with me?\u003c/p>\n\u003cp>Now, reach for your beautiful tin of \u003ca href=\"http://www.goodvibes.com/ItemList--search-Kama-Sutra-Honey-D--srcin-1.html\">\u003cstrong>Kama Sutra Honey Dust\u003c/strong>\u003c/a>, pluck out the feather duster that it houses, and flicker a bit across the inside of your wrist, or maybe across your knee. \u003c/p>\n\u003cp>Inhale. \u003c/p>\n\u003cp>Lovely, isn't it? \u003c/p>\n\u003cp>And now, taste: Equally lovely -- sweet but not too sweet, perhaps even slightly reminiscent of the tastiest Indian dessert ever, gulab jamun. \u003c/p>\n\u003cp>Now, disembark from the fantasy and run, next time you have a spare $25 bucks and the urge to wear something sexy to work, to buy some Honey Dust. Never mind bedroom use: a surreptitious lick of your Honey-Dusted wrist -- or knee -- at two in the afternoon at your cubicle just might sutra your kama for the rest of the afternoon quite sweetly. \u003c/p>\n\u003cp>And keep in mind that Honey Dust, as its primary ingredient is cornstarch, can also thicken your gravy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food3-759224.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food3-755676.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Extra Strong Sugar Free Peppermint Nipples\u003c/p>\n\u003cp>\u003ca href=\"http://www.goodvibes.com/item--i-3-3-GH-0303--m-09_10.html\">\u003cstrong>Pert Peppermint Nipples\u003c/strong>\u003c/a> (\"Fresh and Frisky\") cost $5 and come in a spunky black tin garnished by a brunette with a Jane Russell-esque body. The mints themselves are disk-shaped, a little less than an inch in diameter, with a tiny protrusion. While they are tasty -- a gentler peppermint than Altoids -- I like them even more because they're relatively large, for a mint, and last a long time. In fact, I timed one: One peppermint nipple lasts for a lengthy 10 minutes of sucking. \u003c/p>\n\u003cp>My tin of Peppermint Nipples is stationed in my car, where it makes for a great conversation piece with friends riding shotgun, and the mints serve the perfect oral pick-me up.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food9-723410.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food9-720497.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.goodvibes.com/item--i-3-3-GH-0202--m-09_10.html\">Chocolate Body Painting\u003c/a>\u003c/p>\n\u003cp>This product, whose awkward gerundified name I'll chalk up to poor translation since it's manufactured in Montreal, is nearly as well-packaged as Honey Dust: It's as elegant as a perfume bottle, and you really have to peer closely at the label to see exactly what the kimono-clad couple are up to. It's equipped with a neat little miniature spatula, but as the spatula was not sheathed in sanitary plastic wrap, I dispensed with it and opted for \"au naturel\" (which in my lingo means \"on my finger\"). \u003c/p>\n\u003cp>\"Set your artistic side free. Paint a love story on your partner's body,\" the label advises. \"It's insanely delicious...\"\u003c/p>\n\u003cp>My idea of \"insanely delicious,\" when it comes to spreadable chocolate, is \u003ca href=\"http://www.nutellausa.com/\">\u003cstrong>Nutella\u003c/strong>\u003c/a> -- especially when \"au naturel\", so I compared the two. Trust me, $12 peinture de corps chocolatée doesn't qualify, but maybe that's because I sampled it on on first my finger, then a baguette, instead of someone else's thigh.\u003c/p>\n\u003cp>Rather, it is in the \"C\" range of Hershey's syrup -- thin, with a hint of plastic. But I won't let it go to waste: I'll remember it's in the cupboard -- the one in the kitchen -- the next time I have an eight-year-old with a hankering for chocolate milk on my hands. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food11-799356.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food11-796793.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.goodvibes.com/item--i-3-3-GH-0501-CO--m-09_10.html\">Toasted Coconut Lickable Oil\u003c/a>\u003c/p>\n\u003cp>This product is just one in Good Vibration's exclusive line of \"body candy\". The label declares that it is \"natural, non-sticky, edible, non-staining, and delicious!\". Oxymoronic though the labelling might be (which in addition to calling it 'edible' also stated that it was for 'external use only'), this is a tasty $5 investment, calling to a mind a long hot afternoon on a deserted tropical beach, a pitcher of pina coladas, and a cabana boy. \u003c/p>\n\u003cp>One could easily drizzle Toasted Coconut Lickable Oil on top of dessert -- a non-breathing one made of flour and sugar, I mean -- and no one would know that it was meant for body part.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food10-722784.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sex-food10-719569.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.goodvibes.com/item--i-3-3-GH-BE06--m-09_10.html\">Edible Undies\u003c/a>\u003c/p>\n\u003cp>Don't even try and tell me that you have never ever once wondered about edible underwear. You've seen the package -- the glossy red lipsticked mouth seemingly torpedoed by a chocolate-dipped strawberry -- but have you ever read the copy, which the California manufacturer offers in both French and English, implying that Francophones and Anglophones are equally zealous consumers of \"dessous mangeables\"? \u003c/p>\n\u003cp>\"Sensuellement Delicieux!\"\u003c/p>\n\u003cp>\"Licking well, body heat [and] moisture all enhance the flavour of your Edible Thong. Tie strings loosely to avoid breakages, tie back and enjoy...\"\u003c/p>\n\u003cp>Enjoy before 12/20/2015, that is. \u003c/p>\n\u003cp>Yes, your $5 edible underwear will last ten years -- likely longer than your non-edible underwear. Unless, of course, you wash it, take a bath with it, or otherwise expose it to an unspecified \"forte humidite\": \"Garment will dissolve in water or excessive moisture.\"\u003c/p>\n\u003cp>But we haven't even opened the box yet, never mind tasted its contents. \u003c/p>\n\u003cp>First, let me assure you, there's a reason why there is no photograph of the edible thong on the package: It's because le dessous mangeables -- which I'm not sure even sounds sexy in French -- resembles a jinormous pink transparent diaper, sexy perhaps if repurposed as a Playboy rain poncho for Barbie (assuming there is no rain, of course), but most decidedly unsexy for human couture, with or without \"forte humidite\".\u003c/p>\n\u003cp>And then there was the taste -- supposedly \"fraise et chocolat\" -- which is about as sexy as the bottom of your kitchen garbage can two days after Thanksgiving when you still feel too fat to take out the trash.\u003c/p>\n\u003cp>Oh, the bitterness, of the type that launches one's face into a thousand contortions! \u003c/p>\n\u003cp>Oh, the texture, which clings to the roof of one's mouth and sticks to one's molars like Krazy Glue! \u003c/p>\n\u003cp>For the love of God and foie gras, dear reader, don't ever, ever let edible underwear cross your unsuspecting palate, nevermind your nether regions. Your tongue and other body parts will never, ever forgive you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tune in in two weeks for my next installment in the food-for-sex scandal: 101 uses for flavored lubricant, just in time for Valentine's Day.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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