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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/the-battle-over-cup-of-soup-and-brussels-sprouts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/the-battle-over-cup-of-soup-and-brussels-sprouts.jpg\" alt=\"the battle over cup of soup and brussels sprouts\" title=\"the battle over cup of soup and brussels sprouts\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18273\">\u003c/a>\u003c/p>\n\u003cp>Like much in life, raising kids is all about give and take, except the takers will whine and (literally) cry if they don't get what they want, and they'll also tell you you're mean. The tug of wars extend to the food arena. Although I have diligently raised my children with \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/28/tips-for-getting-your-kids-to-love-vegetables/\">daily helpings of fresh vegetables\u003c/a>, I still find myself making deals with them when it comes to eating some of them. Broccoli and kale are no problem. Swiss chard is a favorite. Olives and sea weed actually top the list of most beloved foods. But Brussels sprouts, asparagus and summer squash are trouble. \u003c/p>\n\u003cp>I know plenty of parents who simply don't serve the vegetables their kids dislike, while others hide the vegetables in the food. I have to say that I think these ideas are a mistake. Kids have many reasons for striking a vegetable off the list. From hearing on the playground that something is gross, to remembering (or misremembering) when something looked icky, those sweet and adorable little opinionated people have many reasons for rejecting entire plant families outright. But we need to remember that these are the same kids who decided they hate pink after years of wanting to wear only that color. So instead of caving in to what is often a misinformed judgment (spinach is NOT slimy all the time; it’s only like that when Aunt YouKnowWho makes it), I say we parents stand firm (which includes not serving mushy vegetables). Let's teach our kids that vegetables are crisp, crunchy, sweet and tasty. Plus it's our jobs as parents to educate them about the nuances of life. Sure, overcooked cauliflower has a pungent smell, but sauté it in olive oil on high heat with sea salt and those florets taste sweet and even a bit nutty. \u003c/p>\n\u003cp>But getting kids to try (or sometimes retry after years of happy consumption) a vegetable may take some bargaining. For instance, earlier this week when I was dropping Brussels sprouts in a bag while shopping, my daughter Maddie held up her hand (imagine the international sign for STOP) and exclaimed, \"I don't like Brussels sprouts anymore.\" My first thought was \"Huh? You've always loved Brussels sprouts\"; but my second thought was \"Too bad; you're eating them anyway.\" And so I bargained.\u003c/p>\n\u003cp>\"Well what other vegetable do you like? We can have that one tomorrow.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Kale, but we had that the other night.\"\u003c/p>\n\u003cp>\"Okay. Well I want to make a root vegetable stew tomorrow anyway, so how about this: I'll buy something else you like if you promise to eat all your Brussels sprouts tonight.\"\u003c/p>\n\u003cp>Now my daughters can see an opportunity to get something they want but that I usually wouldn't buy a mile away. So realizing such an occasion had occurred, Maddie stopped and turned to her twin sister, Sophie, for consultation. I continued to drop sprouts in my bag, giving them space to figure out their demands.\u003c/p>\n\u003cp>After a minute or two of whispering, both girls looked up at me and said, in unison, \"We want Cup of Noodles.\"\u003c/p>\n\u003cp>My stomach twisted in a knot. I detest Cup of Noodles (which on the package is actually called \"Cup Noodles\" When did they lose the \"of\"? There's also Maruchan Instant Lunch, but really they're all the same thing). \u003c/p>\n\u003cp>I know. I know. What's so bad about ramen in a cup, right? Many people lived off those dehydrated noodles and corn kernels during college, but when I spy a package all I see is 1480 mg of sodium and a Styrofoam cup that will still be here in 2110. Now I'm no enigma. My thoughts are usually plastered all over my face, so seeing my obvious annoyance at their terms, Maddie said \"we'll eat ALL our Brussels sprouts.\"\u003c/p>\n\u003cp>Knowing that my daughters are little tree huggers at heart, I tossed out what I thought was a sure fire deal killer: \"That Styrofoam cup isn't recyclable. It will sit in a landfill forever.\" \u003c/p>\n\u003cp>Maddie looked up at me with those big brown eyes, \"I'll keep it on my desk and put erasers in it.\" And I know she will.\u003c/p>\n\u003cp>So what's a mom to do? Stand firm and make Cup of Noodles a forbidden fruit or grab an opportunity to get my kids to eat all their vegetables and convince them that Brussels sprouts really are delicious. I did the latter.\u003c/p>\n\u003cp>Later that evening as we ate our dinner, I asked my daughters how they liked the slivered Brussels sprouts sautéed in pancetta and garlic and served with toasted walnuts and mascarpone cheese (recipe forthcoming next week). Both girls seemed to have forgotten that they hated Brussels sprouts. \"It's good. Why?\" asked Sophie while Maddie just powered through the meal without a word. Next time, I'm going shopping by myself.\u003c/p>\n\u003cp>How do you handle food battles with your kids?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: I've since learned that my trash company will recycle the Styrofoam cup, but I still hate Cup of Noodles.\u003c/p>\n\n",
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"headline": "Let's Make a Deal... Eat Your Vegetables",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/the-battle-over-cup-of-soup-and-brussels-sprouts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/the-battle-over-cup-of-soup-and-brussels-sprouts.jpg\" alt=\"the battle over cup of soup and brussels sprouts\" title=\"the battle over cup of soup and brussels sprouts\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18273\">\u003c/a>\u003c/p>\n\u003cp>Like much in life, raising kids is all about give and take, except the takers will whine and (literally) cry if they don't get what they want, and they'll also tell you you're mean. The tug of wars extend to the food arena. Although I have diligently raised my children with \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/28/tips-for-getting-your-kids-to-love-vegetables/\">daily helpings of fresh vegetables\u003c/a>, I still find myself making deals with them when it comes to eating some of them. Broccoli and kale are no problem. Swiss chard is a favorite. Olives and sea weed actually top the list of most beloved foods. But Brussels sprouts, asparagus and summer squash are trouble. \u003c/p>\n\u003cp>I know plenty of parents who simply don't serve the vegetables their kids dislike, while others hide the vegetables in the food. I have to say that I think these ideas are a mistake. Kids have many reasons for striking a vegetable off the list. From hearing on the playground that something is gross, to remembering (or misremembering) when something looked icky, those sweet and adorable little opinionated people have many reasons for rejecting entire plant families outright. But we need to remember that these are the same kids who decided they hate pink after years of wanting to wear only that color. So instead of caving in to what is often a misinformed judgment (spinach is NOT slimy all the time; it’s only like that when Aunt YouKnowWho makes it), I say we parents stand firm (which includes not serving mushy vegetables). Let's teach our kids that vegetables are crisp, crunchy, sweet and tasty. Plus it's our jobs as parents to educate them about the nuances of life. Sure, overcooked cauliflower has a pungent smell, but sauté it in olive oil on high heat with sea salt and those florets taste sweet and even a bit nutty. \u003c/p>\n\u003cp>But getting kids to try (or sometimes retry after years of happy consumption) a vegetable may take some bargaining. For instance, earlier this week when I was dropping Brussels sprouts in a bag while shopping, my daughter Maddie held up her hand (imagine the international sign for STOP) and exclaimed, \"I don't like Brussels sprouts anymore.\" My first thought was \"Huh? You've always loved Brussels sprouts\"; but my second thought was \"Too bad; you're eating them anyway.\" And so I bargained.\u003c/p>\n\u003cp>\"Well what other vegetable do you like? We can have that one tomorrow.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Kale, but we had that the other night.\"\u003c/p>\n\u003cp>\"Okay. Well I want to make a root vegetable stew tomorrow anyway, so how about this: I'll buy something else you like if you promise to eat all your Brussels sprouts tonight.\"\u003c/p>\n\u003cp>Now my daughters can see an opportunity to get something they want but that I usually wouldn't buy a mile away. So realizing such an occasion had occurred, Maddie stopped and turned to her twin sister, Sophie, for consultation. I continued to drop sprouts in my bag, giving them space to figure out their demands.\u003c/p>\n\u003cp>After a minute or two of whispering, both girls looked up at me and said, in unison, \"We want Cup of Noodles.\"\u003c/p>\n\u003cp>My stomach twisted in a knot. I detest Cup of Noodles (which on the package is actually called \"Cup Noodles\" When did they lose the \"of\"? There's also Maruchan Instant Lunch, but really they're all the same thing). \u003c/p>\n\u003cp>I know. I know. What's so bad about ramen in a cup, right? Many people lived off those dehydrated noodles and corn kernels during college, but when I spy a package all I see is 1480 mg of sodium and a Styrofoam cup that will still be here in 2110. Now I'm no enigma. My thoughts are usually plastered all over my face, so seeing my obvious annoyance at their terms, Maddie said \"we'll eat ALL our Brussels sprouts.\"\u003c/p>\n\u003cp>Knowing that my daughters are little tree huggers at heart, I tossed out what I thought was a sure fire deal killer: \"That Styrofoam cup isn't recyclable. It will sit in a landfill forever.\" \u003c/p>\n\u003cp>Maddie looked up at me with those big brown eyes, \"I'll keep it on my desk and put erasers in it.\" And I know she will.\u003c/p>\n\u003cp>So what's a mom to do? Stand firm and make Cup of Noodles a forbidden fruit or grab an opportunity to get my kids to eat all their vegetables and convince them that Brussels sprouts really are delicious. I did the latter.\u003c/p>\n\u003cp>Later that evening as we ate our dinner, I asked my daughters how they liked the slivered Brussels sprouts sautéed in pancetta and garlic and served with toasted walnuts and mascarpone cheese (recipe forthcoming next week). Both girls seemed to have forgotten that they hated Brussels sprouts. \"It's good. Why?\" asked Sophie while Maddie just powered through the meal without a word. Next time, I'm going shopping by myself.\u003c/p>\n\u003cp>How do you handle food battles with your kids?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: I've since learned that my trash company will recycle the Styrofoam cup, but I still hate Cup of Noodles.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Greek Food Festival ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/baklava.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/baklava.jpg\" alt=\"baklava\" title=\"baklava\" width=\"500\" height=\"338\" class=\"alignnone size-full wp-image-17141\">\u003c/a>\u003c/p>\n\u003cp>If the kleig lights circling out front didn't show you the way to the \u003ca href=\"http://www.stdemetrios.ca.goarch.org/festival.asp\">Contra Costa Festival of Greek Food & Wine\u003c/a> at St. Demetrios Greek Orthodox Church in Concord, the smell of spit-roasting lamb surely would. \u003c/p>\n\u003cp>Autumn, it seems, is the time for the Bay Area's moussaka-loving, retsina-toasting, fisherman-cap-wearing lovers of all things Greek to wander from booth to booth in church parking lots, dusting their shirtfronts with buttery shards of phyllo, munching souvlaki and sampling olive oils. \u003c/p>\n\u003cp>And while most street fairs start breaking down and sweeping up at 5 or 6 pm, the Greeks keep partying through dinnertime and beyond. At 9:30 last night in Concord, you could still get a paper plate of baklava or syrup-drenched loukoumas, a glass of red wine, a lamb sandwich or some garlicky Greek potatoes. The band was still playing, and a loose circle of dancers, hands joined, were revolving around the floor. Someone was doing a brisk business in glow-stick light sabers, seen waving from the hand of every child under 10. \u003c/p>\n\u003cp>There were tchotchkes for sale, carved wooden items, bits of painted pottery, t-shirts, the ubiquitous Zorba-style black fisherman's caps, but, judging by the vast sea of white plastic tables set up under the tent, food (and wine) was the point here. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A whole lamb was roasting on a spit next to one booth, ready to be turned into plates of lamb, lamb sandwiches, lamb dinners with rice and salad. There were booths for fried calamari, for gyros, for souvlaki on a stick. Several bars offered a selection of Greek wines, along with a few local wines made by Greeks. Made from the Assyritko grape, the Hatziyiannis white wine from Santorini was beautifully golden, with notes of honeysuckle and peaches. \u003c/p>\n\u003cp>The place to get the real deal, though, was inside, where the ladies of Philoptochos, the church's good-works organization, were earning their place in heaven by dishing out generous platefuls of roast lamb, moussaka, pastitsio (baked macaroni), baked chicken, stuffed eggplant, stuffed peppers, dolmas (stuffed grape leaves), green beans with tomato, and more. For under twenty bucks, we got a cup of feta cubes, a cup of kalamata olives, a hefty square of moussaka, cinnamon-scented ground beef layered with eggplant and potatoes under a thick layer of creamy bechamel sauce, some sesame bread, and an enormous lamb shank braised with tomato. \u003c/p>\n\u003cp>We cleaned up the moussaka, feta, and olives in no time; the lamb shank we picked at, then realized that what it really needed was to go home with us, destined to be the centerpiece of a thrown-together rainy-day soup. The next day, into the pot it went, with sauteed onions, celery, carrots, and garlic, some tomatoes from the garden, sage and thyme, some soaked and parboiled white beans, a few chunks of potato, a glug of wine and just enough water to cover. A long, slow simmer, and last night's dinner becomes tonight's, and probably tomorrow's, too. \u003c/p>\n\u003cp>As we paid for our plate, I asked the woman making change if all the food was made here. Oh yes, she told me, they've been working for months, chopping, cooking, and freezing. It's the church's 32nd annual festival, and by now they've got it down. \"I call us the YaYa Sisterhood, you know, because \"yaya\" means grandmother in Greek,\" she said. \u003c/p>\n\u003cp>Over at the pastry stall, we hear the same thing: all volunteers, working for months. I ask the woman handing us our baklava and kataifi if she was one of the bakers. \"No, I'm a runner!\" she laughed. \"The bakers are these 85-year-old women. I call them 'the machines'--their hands move boom-boom-boom, so fast! Me, I run for them--I run to get the butter, I run to put the trays in the oven, I run to take them out. It's exhausting, but it's easier.\" She's working on her own baklava, though. First try, the nuts--too big. Second try--too small. So she's getting up her courage for round three, sure to be the charm. \u003c/p>\n\u003cp>Now, I don't know if my own baklava would pass the yaya test, but I can tell that there's nothing like freshly made baklava, made with lots of nuts, honey, and butter, the pastry crackling and shiny with syrup infused with cinnamon or orange. \u003c/p>\n\u003cp>The best way to get the consistency of the nuts right is to chop them by hand, handful by handful, on a heavy cutting board with a big knife. You want them rough and nubbly, and even one pulse too many in the food processor will turn them to powder. If you don't already have a pastry brush, get one before you start. There's a lot of buttering that needs to happen, and while you could use your fingertips or the back of a spoon in a pinch, a pastry brush is neater and does a much more consistent job. \u003c/p>\n\u003cp>\u003cstrong>Baklava\u003c/strong>\u003c/p>\n\u003cp>The trick to getting the perfect balance of sticky and crisp (rather than stolid and soggy) is to have the syrup and pastry at opposite temperatures when they meet. Either pour hot syrup over cold pastry, or pour cold syrup over hot pastry. Let the syrup soak into the pastry for a few hours before serving. The baklava is best on the day it's made, but it will keep for a few days, if you can possibly resist it for that long.\u003c/p>\n\u003cp>You can find frozen phyllo dough in the freezer aisle of most supermarkets, usually next to the puff pastry and frozen cakes. Let it defrost a little before you use it. Unroll the sheets carefully, and always keep a clean, barely damp dishtowel draped over the sheets while you're using them, to keep them from drying out and becoming crackly and hard to use. \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor pastry:\u003cbr>\n2 1/2 cups walnuts, almonds, and/or pistachios, or a combination, finely chopped\u003cbr>\n2 tablespoons sugar\u003cbr>\n2 tablespoons honey\u003cbr>\npinch salt\u003cbr>\n\u003cem>One\u003c/em> of the following flavorings: 1 tsp grated orange or lemon peel and 1/2 teaspoon ground cardamom; 1 teaspoon cinnamon and a pinch of ground cloves; 1 teaspoon rosewater; 1 teaspoon orange-flower water\u003c/p>\n\u003cp>1/2 lb phyllo dough (half a standard package)\u003cbr>\n1/2 cup butter, melted\u003c/p>\n\u003cp>Syrup:\u003cbr>\n1/3 cup sugar\u003cbr>\n1/2 cup honey\u003cbr>\n2 tsp lemon juice\u003cbr>\n1/3 cup water\u003cbr>\n\u003cem>One\u003c/em> of the following flavorings: 1 tablespoon grated orange rind; 1 cinnamon stick; 1 tablespoon rosewater or orange-flower water\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 325F. Lightly grease an 8-by-8-inch baking pan. \u003c/p>\n\u003cp>2. In a small bowl, mix nuts, honey, sugar, salt, and your choice of flavoring. \u003c/p>\n\u003cp>3. Unfold phyllo dough and trim into 8-by-8-inch squares. Spread a sheet over the bottom of the baking pan. Using a pastry brush, lightly brush sheet with melted butter. Repeat with 5 more sheets, lightly buttering each sheet before adding the next. \u003c/p>\n\u003cp>4. Spread half of the nut mixture over the top phyllo sheet in the pan. Top with another four sheets, lightly buttering each sheet before adding the next. Rewarm melted butter slightly if it gets too thick. \u003c/p>\n\u003cp>5. Spread remaining nut mixture over the top phyllo sheet. Top with another 6 sheets, lightly buttering each sheet before adding the next. Lightly butter the top sheet. \u003c/p>\n\u003cp>6. Using a sharp knife, make four equal vertical cuts (about 1 1/2 inches apart) through the top layer of pastry. Then, make eight equally-spaced diagonal cuts (about 1 inch apart) across these strips to form 18 diamond shapes. There will be a few triangular pieces left over along the edges --perfect for the cook to snack on before serving!\u003c/p>\n\u003cp>7. Bake for 30 to 35 minutes, until pastry is crisp and pale golden. \u003c/p>\n\u003cp>8. While pastry is baking, make the syrup. In a small, heavy-bottomed pan, bring sugar, honey, water, and lemon juice to a boil. Keep a close eye on it, as it will tend to froth and foam up. Add orange rind or cinnamon stick if using. Over low heat, simmer for 5 minutes until syrup has thickened slightly. Remove from heat. If using rosewater or orange-flower water, add now. Pour into a pitcher and let cool.\u003c/p>\n\u003cp>9. When pastry is baked, pour cooled syrup over hot pastry. Alternately, let pastry cool to room temperature. Reheat syrup to almost boiling, then pour hot syrup over cooled pasty. You may not need all the syrup; you want the pastry to be glossy and sticky but not drowned. \u003c/p>\n\u003cp>10. Following the previously made cuts, cut the pastry all the way through into diamonds. Let syrup soak in for at least 3 hours before serving. \u003c/p>\n\u003cp>\u003cem>The \u003ca href=\"http://www.stdemetrios.ca.goarch.org/festival.asp\">Contra Costa Festival of Greek Food & Wine\u003c/a> continues through Sunday at the St. Demetrios Greek Orthodox Church, 1955 Kirker Pass Road, Concord, across from the Concord Pavilion. Sat., 9/18, Noon-11pm; Sun., 9/19, noon-8pm. Admission $5 adults, $3 seniors (55+), children under 12 free. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In San Francisco, the Annunciation Cathedral at 245 Valencia St will be hosting its annual \u003ca href=\"http://www.annunciation.org/about/festival-2010/print-admission-ticket-festival-2010/\">A Taste of Greece\u003c/a> festival Sept. 24-26th. Fri., 9/24, 11am-10pm; Sat., 9/25, 11am-10pm; 12pm-9pm. \u003c/p>\n\n",
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"excerpt": "If the kleig lights circling out front didn't show you the way to the \u003cem>Contra Costa Festival of Greek Food & Wine\u003c/em> at St. Demetrios Greek Orthodox Church in Concord, the smell of spit-roasting lamb surely would. Baklava recipe included.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/baklava.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/baklava.jpg\" alt=\"baklava\" title=\"baklava\" width=\"500\" height=\"338\" class=\"alignnone size-full wp-image-17141\">\u003c/a>\u003c/p>\n\u003cp>If the kleig lights circling out front didn't show you the way to the \u003ca href=\"http://www.stdemetrios.ca.goarch.org/festival.asp\">Contra Costa Festival of Greek Food & Wine\u003c/a> at St. Demetrios Greek Orthodox Church in Concord, the smell of spit-roasting lamb surely would. \u003c/p>\n\u003cp>Autumn, it seems, is the time for the Bay Area's moussaka-loving, retsina-toasting, fisherman-cap-wearing lovers of all things Greek to wander from booth to booth in church parking lots, dusting their shirtfronts with buttery shards of phyllo, munching souvlaki and sampling olive oils. \u003c/p>\n\u003cp>And while most street fairs start breaking down and sweeping up at 5 or 6 pm, the Greeks keep partying through dinnertime and beyond. At 9:30 last night in Concord, you could still get a paper plate of baklava or syrup-drenched loukoumas, a glass of red wine, a lamb sandwich or some garlicky Greek potatoes. The band was still playing, and a loose circle of dancers, hands joined, were revolving around the floor. Someone was doing a brisk business in glow-stick light sabers, seen waving from the hand of every child under 10. \u003c/p>\n\u003cp>There were tchotchkes for sale, carved wooden items, bits of painted pottery, t-shirts, the ubiquitous Zorba-style black fisherman's caps, but, judging by the vast sea of white plastic tables set up under the tent, food (and wine) was the point here. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A whole lamb was roasting on a spit next to one booth, ready to be turned into plates of lamb, lamb sandwiches, lamb dinners with rice and salad. There were booths for fried calamari, for gyros, for souvlaki on a stick. Several bars offered a selection of Greek wines, along with a few local wines made by Greeks. Made from the Assyritko grape, the Hatziyiannis white wine from Santorini was beautifully golden, with notes of honeysuckle and peaches. \u003c/p>\n\u003cp>The place to get the real deal, though, was inside, where the ladies of Philoptochos, the church's good-works organization, were earning their place in heaven by dishing out generous platefuls of roast lamb, moussaka, pastitsio (baked macaroni), baked chicken, stuffed eggplant, stuffed peppers, dolmas (stuffed grape leaves), green beans with tomato, and more. For under twenty bucks, we got a cup of feta cubes, a cup of kalamata olives, a hefty square of moussaka, cinnamon-scented ground beef layered with eggplant and potatoes under a thick layer of creamy bechamel sauce, some sesame bread, and an enormous lamb shank braised with tomato. \u003c/p>\n\u003cp>We cleaned up the moussaka, feta, and olives in no time; the lamb shank we picked at, then realized that what it really needed was to go home with us, destined to be the centerpiece of a thrown-together rainy-day soup. The next day, into the pot it went, with sauteed onions, celery, carrots, and garlic, some tomatoes from the garden, sage and thyme, some soaked and parboiled white beans, a few chunks of potato, a glug of wine and just enough water to cover. A long, slow simmer, and last night's dinner becomes tonight's, and probably tomorrow's, too. \u003c/p>\n\u003cp>As we paid for our plate, I asked the woman making change if all the food was made here. Oh yes, she told me, they've been working for months, chopping, cooking, and freezing. It's the church's 32nd annual festival, and by now they've got it down. \"I call us the YaYa Sisterhood, you know, because \"yaya\" means grandmother in Greek,\" she said. \u003c/p>\n\u003cp>Over at the pastry stall, we hear the same thing: all volunteers, working for months. I ask the woman handing us our baklava and kataifi if she was one of the bakers. \"No, I'm a runner!\" she laughed. \"The bakers are these 85-year-old women. I call them 'the machines'--their hands move boom-boom-boom, so fast! Me, I run for them--I run to get the butter, I run to put the trays in the oven, I run to take them out. It's exhausting, but it's easier.\" She's working on her own baklava, though. First try, the nuts--too big. Second try--too small. So she's getting up her courage for round three, sure to be the charm. \u003c/p>\n\u003cp>Now, I don't know if my own baklava would pass the yaya test, but I can tell that there's nothing like freshly made baklava, made with lots of nuts, honey, and butter, the pastry crackling and shiny with syrup infused with cinnamon or orange. \u003c/p>\n\u003cp>The best way to get the consistency of the nuts right is to chop them by hand, handful by handful, on a heavy cutting board with a big knife. You want them rough and nubbly, and even one pulse too many in the food processor will turn them to powder. If you don't already have a pastry brush, get one before you start. There's a lot of buttering that needs to happen, and while you could use your fingertips or the back of a spoon in a pinch, a pastry brush is neater and does a much more consistent job. \u003c/p>\n\u003cp>\u003cstrong>Baklava\u003c/strong>\u003c/p>\n\u003cp>The trick to getting the perfect balance of sticky and crisp (rather than stolid and soggy) is to have the syrup and pastry at opposite temperatures when they meet. Either pour hot syrup over cold pastry, or pour cold syrup over hot pastry. Let the syrup soak into the pastry for a few hours before serving. The baklava is best on the day it's made, but it will keep for a few days, if you can possibly resist it for that long.\u003c/p>\n\u003cp>You can find frozen phyllo dough in the freezer aisle of most supermarkets, usually next to the puff pastry and frozen cakes. Let it defrost a little before you use it. Unroll the sheets carefully, and always keep a clean, barely damp dishtowel draped over the sheets while you're using them, to keep them from drying out and becoming crackly and hard to use. \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor pastry:\u003cbr>\n2 1/2 cups walnuts, almonds, and/or pistachios, or a combination, finely chopped\u003cbr>\n2 tablespoons sugar\u003cbr>\n2 tablespoons honey\u003cbr>\npinch salt\u003cbr>\n\u003cem>One\u003c/em> of the following flavorings: 1 tsp grated orange or lemon peel and 1/2 teaspoon ground cardamom; 1 teaspoon cinnamon and a pinch of ground cloves; 1 teaspoon rosewater; 1 teaspoon orange-flower water\u003c/p>\n\u003cp>1/2 lb phyllo dough (half a standard package)\u003cbr>\n1/2 cup butter, melted\u003c/p>\n\u003cp>Syrup:\u003cbr>\n1/3 cup sugar\u003cbr>\n1/2 cup honey\u003cbr>\n2 tsp lemon juice\u003cbr>\n1/3 cup water\u003cbr>\n\u003cem>One\u003c/em> of the following flavorings: 1 tablespoon grated orange rind; 1 cinnamon stick; 1 tablespoon rosewater or orange-flower water\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 325F. Lightly grease an 8-by-8-inch baking pan. \u003c/p>\n\u003cp>2. In a small bowl, mix nuts, honey, sugar, salt, and your choice of flavoring. \u003c/p>\n\u003cp>3. Unfold phyllo dough and trim into 8-by-8-inch squares. Spread a sheet over the bottom of the baking pan. Using a pastry brush, lightly brush sheet with melted butter. Repeat with 5 more sheets, lightly buttering each sheet before adding the next. \u003c/p>\n\u003cp>4. Spread half of the nut mixture over the top phyllo sheet in the pan. Top with another four sheets, lightly buttering each sheet before adding the next. Rewarm melted butter slightly if it gets too thick. \u003c/p>\n\u003cp>5. Spread remaining nut mixture over the top phyllo sheet. Top with another 6 sheets, lightly buttering each sheet before adding the next. Lightly butter the top sheet. \u003c/p>\n\u003cp>6. Using a sharp knife, make four equal vertical cuts (about 1 1/2 inches apart) through the top layer of pastry. Then, make eight equally-spaced diagonal cuts (about 1 inch apart) across these strips to form 18 diamond shapes. There will be a few triangular pieces left over along the edges --perfect for the cook to snack on before serving!\u003c/p>\n\u003cp>7. Bake for 30 to 35 minutes, until pastry is crisp and pale golden. \u003c/p>\n\u003cp>8. While pastry is baking, make the syrup. In a small, heavy-bottomed pan, bring sugar, honey, water, and lemon juice to a boil. Keep a close eye on it, as it will tend to froth and foam up. Add orange rind or cinnamon stick if using. Over low heat, simmer for 5 minutes until syrup has thickened slightly. Remove from heat. If using rosewater or orange-flower water, add now. Pour into a pitcher and let cool.\u003c/p>\n\u003cp>9. When pastry is baked, pour cooled syrup over hot pastry. Alternately, let pastry cool to room temperature. Reheat syrup to almost boiling, then pour hot syrup over cooled pasty. You may not need all the syrup; you want the pastry to be glossy and sticky but not drowned. \u003c/p>\n\u003cp>10. Following the previously made cuts, cut the pastry all the way through into diamonds. Let syrup soak in for at least 3 hours before serving. \u003c/p>\n\u003cp>\u003cem>The \u003ca href=\"http://www.stdemetrios.ca.goarch.org/festival.asp\">Contra Costa Festival of Greek Food & Wine\u003c/a> continues through Sunday at the St. Demetrios Greek Orthodox Church, 1955 Kirker Pass Road, Concord, across from the Concord Pavilion. Sat., 9/18, Noon-11pm; Sun., 9/19, noon-8pm. Admission $5 adults, $3 seniors (55+), children under 12 free. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In San Francisco, the Annunciation Cathedral at 245 Valencia St will be hosting its annual \u003ca href=\"http://www.annunciation.org/about/festival-2010/print-admission-ticket-festival-2010/\">A Taste of Greece\u003c/a> festival Sept. 24-26th. Fri., 9/24, 11am-10pm; Sat., 9/25, 11am-10pm; 12pm-9pm. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Mom's Guide to Eating in Kauai",
"title": "A Mom's Guide to Eating in Kauai",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/farmers-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/farmers-market.jpg\" alt=\"farmers market\" title=\"farmers market\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16671\">\u003c/a>\u003c/p>\n\u003cp>I have a love/hate relationship with eating in Kauai, Maui and Hawaii (the Big Island). I'm leaving Oahu and the smaller islands out of this culinary conundrum as I hear Oahu has a pretty great food scene and I've never been to Molokai, Lanai or the other smaller isles (although I'd love to go). As a mom, I'm always disappointed with the quality of food in family restaurants on the islands. They're full of fried foods and overpriced entrées. I am always left wondering why, in a state full of farms and surrounded by fresh fish, are most of the restaurants so lacking. And then I remember, Hawaiian restaurants are for tourists. \u003c/p>\n\u003cp>First let's talk about the love: I ADORE all the fresh and ripe tropical fruits that are so hard to come by on the mainland. Pineapple sweetened in the field is a completely different fruit than what you find in your local grocery here. And the papayas! Sweet and fragrant, ripened on the tree as they should be, they are the ultimate tropical treat as far as I'm concerned. Oh wait! I forgot about the apple bananas, which are tied with the papayas on my love list. If you've never had one, they’re worth a trip to Hawaii all by themselves. I am also always impressed with how much better the fish tastes in Hawaii. Restaurants and fish markets on the mainland may officially tell you that their catch of the day was just flown in and is fantastically fresh, but when compared to the local fish you find in Hawaii -- fish that really was caught that day -- you can see, smell and taste the difference. The only problem is going someplace that knows how to prepare that fish. Which leads me to my hate list…\u003c/p>\n\u003cp>I DETEST the abundance of mediocre restaurants serving overpriced and poorly cooked food. As Hawaii's main industry is tourism, most restaurants seem to cater to a clientele that will come only once or twice, so they focus on island ambiance and big Mai Tai's instead of quality food. As a mom, these places have no appeal, even if they have great views. First of all, the prices are outrageous. $30 for an overcooked fish entrée slathered in butter is bad enough when you’re paying for just you and maybe your partner, but throw in a couple of children and you start eyeing the kids menu, which is usually just the standard fare of chicken fingers, burgers and pasta with butter. \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/04/kicking-the-kids-menu-habit/\">Now normally I try to avoid kid menus\u003c/a>, but the idea of paying $60 for my kids to pick at their meal brings out the devil on my shoulder -- there he sits, smugly convincing me that French fries served with mac and cheese is a perfectly acceptable and nutritious meal for my growing girls. After all, they can get their vitamins from the pineapple slice in their POG (passion fruit, orange juice, and guava juice cocktail), right? Of course there are a few high-quality restaurants serving fresh seasonal foods, but these are far and few between and a dinner for four can often reach $300.\u003c/p>\n\u003cp>So last week, when my family and I were in Kauai, I tried to seek out some food love on the Garden Island, Yelping, Chowhounding and asking around to find some alternate food opportunities that would allow me to feed my kids (and myself) a variety of local and fresh food that didn't break the bank. Following is a list of my top picks. After finding an abundance of $39-an-entrée establishments that served food similar to what you'd get at Fisherman’s Wharf, I am hoping to steer you to some better locations for your own island getaway. Unfortunately, those expensive restaurants with overcooked fish covered in macadamia-nut butter often have the best views, so you may find yourself in one or two of them anyway. I admit we spent an evening in a restaurant that was overpriced and barely passable, but only because my daughters wanted to spend their birthday eating Japanese food and the only other sushi restaurant was in a strip mall 20 minutes away. Plus this place made virgin Mai Tais with umbrellas, which really made my daughters smile from ear to ear. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The following list highlights restaurants, markets and one farm that are focused on serving the best fresh local food the Island of Kauai has to offer. If you know of a place not listed, I'd love to hear about it in the comments section.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/poke-at-the-koloa-fish-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/poke-at-the-koloa-fish-market.jpg\" alt=\"poke at the koloa fish market\" title=\"poke at the koloa fish market\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16672\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Koloa Fish Market\u003cbr>\n5482 Koloa Road, Koloa, HI\u003c/strong>\u003c/p>\n\u003cp>The Koloa Fish Market is everything a fresh fish place should be. With a case full of Ahi, Ono and Mahi Mahi, this is an old school market that only sells locally caught fish. I also love that you can purchase their products a few ways. \u003c/p>\n\u003cp>\u003cstrong>Raw:\u003c/strong> When you buy raw fish to cook at home, you will be asked how thick you want the slices, how many people are eating, and how you plan to cook your fish. The fish mongers (is that still a current-day term?) will cut your fish the way you want it. Be sure to get some sides of teriyaki and wasabi cream sauces to go with your fish as they are fantastic.\u003c/p>\n\u003cp>\u003cstrong>Poke: \u003c/strong>There are a variety of pokes available in the refrigerated case (poke is a Hawaiian dish of cubed raw fish, usually Ahi, that has been flavored with various herbs or spices). I tried the Ahi with Sweet Maui Onion, Korean Poke, and Tako Poke (made with octopus). All were great, but the Korean Poke was my favorite as it was slightly spicy yet still mild and perfectly suited for that fresh tuna taste.\u003cbr>\n\u003cstrong>\u003cbr>\nCooked:\u003c/strong> Each day the market features a couple of cooked fish plates that you can top with their teriyaki, wasabi cream or butter and garlic sauces. You can't go wrong with any of these. The plates are served with cooked rice, macaroni salad (which is pretty good) and a random lettuce salad. And if fish isn't your thing, you can get pork or beef dishes as well.\u003c/p>\n\u003cp>When you go to the Koloa Fish Market, be sure to avoid the lunch hour if possible as the store is full of hungry locals and the employees try to rush everyone through quickly. They can also get a little testy if you take too long to decide what to order. Also, be sure to grab a bag of cooked edamame and a container of seaweed salad to go with your meal. Both are fresh and cheap.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/waffles-at-Java-Kai.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/waffles-at-Java-Kai.jpg\" alt=\"waffles at Java Kai\" title=\"waffles at Java Kai\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16673\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hanaleicoffeeandteacompany.com/java-kai-hanalei-locally-roasted-coffees.html\">Hanalei Coffee Roasters / Java Kai\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>55183-c Kuhio hwy, Hanalei, HI\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">After my various coffee adventures this summer\u003c/a>, I was excited to stumble upon a local roaster in Hanalei. The Hanalei Roasting Company does small-batch roasts of locally-grown Kauai coffee (yes, the beans are grown right on the island) and also Kona coffee. Mild and slightly sweet with a rich coffee taste, their beans were really amazing. They also make a variety of lattes and cappuccinos from their home-roasted espresso and have a wide array of teas as well.\u003c/p>\n\u003cp>The restaurant is also run under the name Java Kai, which is a small breakfast and coffee chain, so if you're in Hanalei, look for the Java Kai sign. This seems to be the go-to breakfast spot for the North shore of Kauai. I can vouch for their banana macadamia nut waffles, which were nutty and fluffy, while their smoothies -- made with apple bananas, fresh papayas, and a hint of ginger -- are sublime. My kids loved the freshly baked bagels and muffins, and the patio was a beautiful and relaxing spot to spend a morning before we hit the beach.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kauaicoffee.com/\">Kauai Coffee\u003c/a>\u003cbr>\n1 Numila Rd, Kalaheo, HI\u003c/strong>\u003c/p>\n\u003cp>I am very sad to say I didn't actually go to the island's coffee plantation, but I did try (sort of). My kids and husband weren't all that interested in going -- \"Mom, that's boooooorrrrriiiing\" was the response I got when I suggested we head over to see it. I also have to admit that once I was sitting in my beach chair, it was almost impossible to get me out of it, especially as I already had locally-grown and roasted coffee sitting in my cupboard from Hanalei Coffee Roasters. That said, I am sorry I missed seeing how coffee is grown and have vowed to get my arse off the beach and to the coffee farm next time I'm there. Also, if you are interested in buying Hawaiian coffee, there's no need to make sure it's fair trade as coffee farms in Hawaii adhere to all US labor laws (it is the United States, after all) and many are unionized, so you can rest assured you're drinking coffee where everyone is getting paid at least minimum wage.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.postcardscafe.com/\">Postcards Café\u003c/a>\u003cbr>\n5-5075 Kuhio Hwy # A, Hanalei, HI\u003c/strong>\u003c/p>\n\u003cp>Postcards is a very cute organic restaurant in Hanalei. I ate there during our last visit to Kauai, but as we were staying on the south shore this time (and they're located at the north), I wasn't in the area for dinner this visit. When I was there previously, however, their menu was full of locally-raised vegetables and fruits, locally caught fish and Kauai-raised meats. I asked a few locals about it and they all said it was still great. This is also a wonderful place to eat if you are vegetarian or vegan.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/savage-shrimp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/savage-shrimp.jpg\" alt=\"savage shrimp\" title=\"savage shrimp\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-16679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/savage-shrimp-koloa\">Savage Shrimp\u003c/a>\u003cbr>\nTruck on corner of Lawai Road and Poipu Road\u003cbr>\nKoloa, HI 96756\u003c/strong>\u003c/p>\n\u003cp>Sitting on the side of a lonely little road in Poipu Beach is Savage Shrimp. Susan -- the owner, chef and server of this food truck -- offers shrimp three ways. You can go with the Garlic Scampi, the Bahia Scampi (which uses a Brazilian coconut and tomato sauce sauce), or the GrassHoppa Scampi (a spicy concoction). We tried he first two and devoured each and every shrimpy morsel on our very full plates within five minutes flat. Maybe I was really hungry, but at the time I was thinking this may be the best shrimp I've ever had. Served with rice and a salad, the dishes of fresh local shrimp are filling and more than worth the $12.50 price tag.\u003cbr>\n\u003cstrong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/monster-tacos-koloa\">Monster Tacos\u003c/a>\u003cbr>\nKoloa Rd\u003cbr>\nKoloa, HI 96756\u003c/strong>\u003c/p>\n\u003cp>This food truck is widely admired by many, so I wanted to mention it here. I need to come clean and tell you, however, that I didn't actually get to eat a taco here. When we stopped by for lunch, the very nice lady who cooks for Monster tacos informed us that she only serves her fish with Cajun blackened spices. Although I'm not a big blackened fish fan (and neither are my kids), I wanted to give the tacos a try. I figured I'd quickly order one little taco and then go someplace else to get something for my hungry kids, but after being told it would take 15 - 20 minutes for my one taco, even though only one guy was sitting on a bench ahead of us, we left. That said, people rave about this place, so if you like blackened fish tacos and are on the south shore of Kauai, this is your place.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/grabbing-fruit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/grabbing-fruit.jpg\" alt=\"\" title=\"grabbing fruit\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16675\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kauai.gov/default.aspx?tabid=214\">Sunshine Farmers' Markets\u003c/a>\u003cbr>\nLocated in a different town Monday - Saturday of each week\u003c/strong>\u003c/p>\n\u003cp>The state of Hawaii runs a series of local farmers' markets on Kauai Monday through Saturday. These are a bit of a scene as they're run almost like tourist attractions where some guy with a bullhorn opens the market at noon to a crowd of people and then let's everyone loose. But don’t be turned off by the management as the fruit and vegetables awaiting you are worth the septuagenarians elbowing each other out at the gate. Full of fresh local fare, you can find exotic fruits that just aren’t available anywhere else at these markets. We purchased some star fruit and dragon fruit, along with fresh and ripe guavas, wing beans, the cherished apple bananas and papayas, along with regular cucumbers, lettuce, spinach and bok choy. As we were staying in a condo, it was fun to bring home our bags and explore the variety of produce available from local Hawaiian farmers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/ice-cream-at-lapperts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/ice-cream-at-lapperts.jpg\" alt=\"ice cream at lapperts\" title=\"ice cream at lapperts\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-16680\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lappertshawaii.com/\">Lappert's\u003c/a>\u003cbr>\nVarious locations throughout Hawaii\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>What visit to Hawaii would be complete without an enormous scoop of ice cream, and what better place to get it than Lapperts? With frozen yogurt, gelato, sorbet, and ice cream on hand, you can pretty much get whatever frozen treat you’d like -- oh, and they serve coffee too. My favorite flavor was the caramel macadamia nut, although my husband had a few servings of the triple summer berry, which was also mighty nice. Whichever flavor you choose, this is a great way to cool off in that tropical sun.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/farmers-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/farmers-market.jpg\" alt=\"farmers market\" title=\"farmers market\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16671\">\u003c/a>\u003c/p>\n\u003cp>I have a love/hate relationship with eating in Kauai, Maui and Hawaii (the Big Island). I'm leaving Oahu and the smaller islands out of this culinary conundrum as I hear Oahu has a pretty great food scene and I've never been to Molokai, Lanai or the other smaller isles (although I'd love to go). As a mom, I'm always disappointed with the quality of food in family restaurants on the islands. They're full of fried foods and overpriced entrées. I am always left wondering why, in a state full of farms and surrounded by fresh fish, are most of the restaurants so lacking. And then I remember, Hawaiian restaurants are for tourists. \u003c/p>\n\u003cp>First let's talk about the love: I ADORE all the fresh and ripe tropical fruits that are so hard to come by on the mainland. Pineapple sweetened in the field is a completely different fruit than what you find in your local grocery here. And the papayas! Sweet and fragrant, ripened on the tree as they should be, they are the ultimate tropical treat as far as I'm concerned. Oh wait! I forgot about the apple bananas, which are tied with the papayas on my love list. If you've never had one, they’re worth a trip to Hawaii all by themselves. I am also always impressed with how much better the fish tastes in Hawaii. Restaurants and fish markets on the mainland may officially tell you that their catch of the day was just flown in and is fantastically fresh, but when compared to the local fish you find in Hawaii -- fish that really was caught that day -- you can see, smell and taste the difference. The only problem is going someplace that knows how to prepare that fish. Which leads me to my hate list…\u003c/p>\n\u003cp>I DETEST the abundance of mediocre restaurants serving overpriced and poorly cooked food. As Hawaii's main industry is tourism, most restaurants seem to cater to a clientele that will come only once or twice, so they focus on island ambiance and big Mai Tai's instead of quality food. As a mom, these places have no appeal, even if they have great views. First of all, the prices are outrageous. $30 for an overcooked fish entrée slathered in butter is bad enough when you’re paying for just you and maybe your partner, but throw in a couple of children and you start eyeing the kids menu, which is usually just the standard fare of chicken fingers, burgers and pasta with butter. \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/04/kicking-the-kids-menu-habit/\">Now normally I try to avoid kid menus\u003c/a>, but the idea of paying $60 for my kids to pick at their meal brings out the devil on my shoulder -- there he sits, smugly convincing me that French fries served with mac and cheese is a perfectly acceptable and nutritious meal for my growing girls. After all, they can get their vitamins from the pineapple slice in their POG (passion fruit, orange juice, and guava juice cocktail), right? Of course there are a few high-quality restaurants serving fresh seasonal foods, but these are far and few between and a dinner for four can often reach $300.\u003c/p>\n\u003cp>So last week, when my family and I were in Kauai, I tried to seek out some food love on the Garden Island, Yelping, Chowhounding and asking around to find some alternate food opportunities that would allow me to feed my kids (and myself) a variety of local and fresh food that didn't break the bank. Following is a list of my top picks. After finding an abundance of $39-an-entrée establishments that served food similar to what you'd get at Fisherman’s Wharf, I am hoping to steer you to some better locations for your own island getaway. Unfortunately, those expensive restaurants with overcooked fish covered in macadamia-nut butter often have the best views, so you may find yourself in one or two of them anyway. I admit we spent an evening in a restaurant that was overpriced and barely passable, but only because my daughters wanted to spend their birthday eating Japanese food and the only other sushi restaurant was in a strip mall 20 minutes away. Plus this place made virgin Mai Tais with umbrellas, which really made my daughters smile from ear to ear. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The following list highlights restaurants, markets and one farm that are focused on serving the best fresh local food the Island of Kauai has to offer. If you know of a place not listed, I'd love to hear about it in the comments section.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/poke-at-the-koloa-fish-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/poke-at-the-koloa-fish-market.jpg\" alt=\"poke at the koloa fish market\" title=\"poke at the koloa fish market\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16672\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Koloa Fish Market\u003cbr>\n5482 Koloa Road, Koloa, HI\u003c/strong>\u003c/p>\n\u003cp>The Koloa Fish Market is everything a fresh fish place should be. With a case full of Ahi, Ono and Mahi Mahi, this is an old school market that only sells locally caught fish. I also love that you can purchase their products a few ways. \u003c/p>\n\u003cp>\u003cstrong>Raw:\u003c/strong> When you buy raw fish to cook at home, you will be asked how thick you want the slices, how many people are eating, and how you plan to cook your fish. The fish mongers (is that still a current-day term?) will cut your fish the way you want it. Be sure to get some sides of teriyaki and wasabi cream sauces to go with your fish as they are fantastic.\u003c/p>\n\u003cp>\u003cstrong>Poke: \u003c/strong>There are a variety of pokes available in the refrigerated case (poke is a Hawaiian dish of cubed raw fish, usually Ahi, that has been flavored with various herbs or spices). I tried the Ahi with Sweet Maui Onion, Korean Poke, and Tako Poke (made with octopus). All were great, but the Korean Poke was my favorite as it was slightly spicy yet still mild and perfectly suited for that fresh tuna taste.\u003cbr>\n\u003cstrong>\u003cbr>\nCooked:\u003c/strong> Each day the market features a couple of cooked fish plates that you can top with their teriyaki, wasabi cream or butter and garlic sauces. You can't go wrong with any of these. The plates are served with cooked rice, macaroni salad (which is pretty good) and a random lettuce salad. And if fish isn't your thing, you can get pork or beef dishes as well.\u003c/p>\n\u003cp>When you go to the Koloa Fish Market, be sure to avoid the lunch hour if possible as the store is full of hungry locals and the employees try to rush everyone through quickly. They can also get a little testy if you take too long to decide what to order. Also, be sure to grab a bag of cooked edamame and a container of seaweed salad to go with your meal. Both are fresh and cheap.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/waffles-at-Java-Kai.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/waffles-at-Java-Kai.jpg\" alt=\"waffles at Java Kai\" title=\"waffles at Java Kai\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16673\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hanaleicoffeeandteacompany.com/java-kai-hanalei-locally-roasted-coffees.html\">Hanalei Coffee Roasters / Java Kai\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>55183-c Kuhio hwy, Hanalei, HI\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">After my various coffee adventures this summer\u003c/a>, I was excited to stumble upon a local roaster in Hanalei. The Hanalei Roasting Company does small-batch roasts of locally-grown Kauai coffee (yes, the beans are grown right on the island) and also Kona coffee. Mild and slightly sweet with a rich coffee taste, their beans were really amazing. They also make a variety of lattes and cappuccinos from their home-roasted espresso and have a wide array of teas as well.\u003c/p>\n\u003cp>The restaurant is also run under the name Java Kai, which is a small breakfast and coffee chain, so if you're in Hanalei, look for the Java Kai sign. This seems to be the go-to breakfast spot for the North shore of Kauai. I can vouch for their banana macadamia nut waffles, which were nutty and fluffy, while their smoothies -- made with apple bananas, fresh papayas, and a hint of ginger -- are sublime. My kids loved the freshly baked bagels and muffins, and the patio was a beautiful and relaxing spot to spend a morning before we hit the beach.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kauaicoffee.com/\">Kauai Coffee\u003c/a>\u003cbr>\n1 Numila Rd, Kalaheo, HI\u003c/strong>\u003c/p>\n\u003cp>I am very sad to say I didn't actually go to the island's coffee plantation, but I did try (sort of). My kids and husband weren't all that interested in going -- \"Mom, that's boooooorrrrriiiing\" was the response I got when I suggested we head over to see it. I also have to admit that once I was sitting in my beach chair, it was almost impossible to get me out of it, especially as I already had locally-grown and roasted coffee sitting in my cupboard from Hanalei Coffee Roasters. That said, I am sorry I missed seeing how coffee is grown and have vowed to get my arse off the beach and to the coffee farm next time I'm there. Also, if you are interested in buying Hawaiian coffee, there's no need to make sure it's fair trade as coffee farms in Hawaii adhere to all US labor laws (it is the United States, after all) and many are unionized, so you can rest assured you're drinking coffee where everyone is getting paid at least minimum wage.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.postcardscafe.com/\">Postcards Café\u003c/a>\u003cbr>\n5-5075 Kuhio Hwy # A, Hanalei, HI\u003c/strong>\u003c/p>\n\u003cp>Postcards is a very cute organic restaurant in Hanalei. I ate there during our last visit to Kauai, but as we were staying on the south shore this time (and they're located at the north), I wasn't in the area for dinner this visit. When I was there previously, however, their menu was full of locally-raised vegetables and fruits, locally caught fish and Kauai-raised meats. I asked a few locals about it and they all said it was still great. This is also a wonderful place to eat if you are vegetarian or vegan.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/savage-shrimp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/savage-shrimp.jpg\" alt=\"savage shrimp\" title=\"savage shrimp\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-16679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/savage-shrimp-koloa\">Savage Shrimp\u003c/a>\u003cbr>\nTruck on corner of Lawai Road and Poipu Road\u003cbr>\nKoloa, HI 96756\u003c/strong>\u003c/p>\n\u003cp>Sitting on the side of a lonely little road in Poipu Beach is Savage Shrimp. Susan -- the owner, chef and server of this food truck -- offers shrimp three ways. You can go with the Garlic Scampi, the Bahia Scampi (which uses a Brazilian coconut and tomato sauce sauce), or the GrassHoppa Scampi (a spicy concoction). We tried he first two and devoured each and every shrimpy morsel on our very full plates within five minutes flat. Maybe I was really hungry, but at the time I was thinking this may be the best shrimp I've ever had. Served with rice and a salad, the dishes of fresh local shrimp are filling and more than worth the $12.50 price tag.\u003cbr>\n\u003cstrong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/monster-tacos-koloa\">Monster Tacos\u003c/a>\u003cbr>\nKoloa Rd\u003cbr>\nKoloa, HI 96756\u003c/strong>\u003c/p>\n\u003cp>This food truck is widely admired by many, so I wanted to mention it here. I need to come clean and tell you, however, that I didn't actually get to eat a taco here. When we stopped by for lunch, the very nice lady who cooks for Monster tacos informed us that she only serves her fish with Cajun blackened spices. Although I'm not a big blackened fish fan (and neither are my kids), I wanted to give the tacos a try. I figured I'd quickly order one little taco and then go someplace else to get something for my hungry kids, but after being told it would take 15 - 20 minutes for my one taco, even though only one guy was sitting on a bench ahead of us, we left. That said, people rave about this place, so if you like blackened fish tacos and are on the south shore of Kauai, this is your place.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/grabbing-fruit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/grabbing-fruit.jpg\" alt=\"\" title=\"grabbing fruit\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16675\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kauai.gov/default.aspx?tabid=214\">Sunshine Farmers' Markets\u003c/a>\u003cbr>\nLocated in a different town Monday - Saturday of each week\u003c/strong>\u003c/p>\n\u003cp>The state of Hawaii runs a series of local farmers' markets on Kauai Monday through Saturday. These are a bit of a scene as they're run almost like tourist attractions where some guy with a bullhorn opens the market at noon to a crowd of people and then let's everyone loose. But don’t be turned off by the management as the fruit and vegetables awaiting you are worth the septuagenarians elbowing each other out at the gate. Full of fresh local fare, you can find exotic fruits that just aren’t available anywhere else at these markets. We purchased some star fruit and dragon fruit, along with fresh and ripe guavas, wing beans, the cherished apple bananas and papayas, along with regular cucumbers, lettuce, spinach and bok choy. As we were staying in a condo, it was fun to bring home our bags and explore the variety of produce available from local Hawaiian farmers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/ice-cream-at-lapperts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/ice-cream-at-lapperts.jpg\" alt=\"ice cream at lapperts\" title=\"ice cream at lapperts\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-16680\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lappertshawaii.com/\">Lappert's\u003c/a>\u003cbr>\nVarious locations throughout Hawaii\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What visit to Hawaii would be complete without an enormous scoop of ice cream, and what better place to get it than Lapperts? With frozen yogurt, gelato, sorbet, and ice cream on hand, you can pretty much get whatever frozen treat you’d like -- oh, and they serve coffee too. My favorite flavor was the caramel macadamia nut, although my husband had a few servings of the triple summer berry, which was also mighty nice. Whichever flavor you choose, this is a great way to cool off in that tropical sun.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pie, Pig, and Beer for 18th Street Block Party",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blockparty2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blockparty2.jpg\" alt=\"\" title=\"2008 block party\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-16376\">\u003c/a>\u003cbr>\n\u003cem>2008 Block Party. Photo by Calvin Tsay\u003c/em>\u003c/p>\n\u003cp>Two years ago, \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a> and \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> threw a large birthday block party on 18th Street. Many have labeled the block as a blossoming Gourmet Ghetto, and the party was a mix of gourmet food and the desired \"community building\" fundraiser that has people chatting and hanging out over plates of food. Getting the block to close down required planning and permits, but the attendance levels were boisterous, meaning a lot of people showed up. Spit-roasted Niman Ranch pork shoulder was on display and for sell, and adults sipped in a beer garden while kids dug in to sundaes and ate farm fresh corn or Fulton Valley brick-grilled chicken. It was a warm weekend day, and seemed to match the ideal of a San Francisco summer day. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blockparty1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blockparty1.jpg\" alt=\"Pig at Block Party in 2008\" title=\"Pig at Block Party in 2008\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-16381\">\u003c/a>\u003cbr>\n\u003cem>The Whole Hog at the 2008 Block Party. Photo by Calvin Tsay\u003c/em>\u003c/p>\n\u003cp>The prep work for the 2008 block party was for multiple days made up of cooks from \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> and \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>. It turned out to be a party with major organizational effort that led to months of planning. Eaters camped out in \u003ca href=\"http://en.wikipedia.org/wiki/Dolores_Park\">Dolores Park\u003c/a>, drinking aguas frescas and mulling over plates of pig. This blogger participated as a prep cook for the 2008 event, and learned that the costs and details for the Block Party may have provided a challenge that was tough on the organizers, who are in the business of selling food rather than putting on street events. Hence what led to a two-year wait for a repeat performance. \u003c/p>\n\u003cp>Post-event analysis got the organizers (mainly: Bi-Rite's Sam Mogannam and Delfina's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a>) thinking it was a great idea, but one that should happen every other summer. \"We'll make it a bi-annual thing,\" said Mogannam. This year's 18th Street Block party happens on \u003cstrong>Saturday, August 28, from 12 p.m. to 5 p.m.\u003c/strong> Mogannam said, \"We want to create some fun energy and bring people together. That's what we're all about.\" The uniting factor will be food, as well as beverages of all stripes. Regalito will offer suckling pig carnitas, and Delfina will have porcetta pork loin for sale; no whole hog to ogle this time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003ca href=\"http://www.sfbrewersguild.org/\">SF Brewers Guild\u003c/a> has been brought in to do craft beer. Products from \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a>, Regalito, \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, \u003ca href=\"http://www.kasaindian.com/\">Kasa\u003c/a>, \u003ca href=\"http://www.untivineyards.com/\">Unti Vineyards\u003c/a>, and \u003ca href=\"http://www.earlsorganic.com/\">Earl's Organic Produce\u003c/a> will also be used and highlighted. All proceeds will benefit the neighboring \u003ca href=\"http://womensbuilding.org/content/index.php/events/party-on-block-18\">Women's Building\u003c/a>, as well as the \u003ca href=\"http://www.bdfs.org/\">BuenDia Family School\u003c/a>, literacy org \u003ca href=\"http://www.826valencia.org/\">826 Valencia\u003c/a>, \u003ca href=\"http://www.nextcourse.org/\">Next Course\u003c/a>, and \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>.\u003c/p>\n\u003cp>There is also a pie contest for the first time. Mogannam said, \"We want it to have a county fair feel. So folks can make pies, and be judged based on flavor and appearance. There will be one judge, who is a non-professional, chosen as a raffle prize.\" Bakers need to fill out an \u003ca href=\"http://www.womensbuilding.org/content/index.php/component/chronocontact/?chronoformname=PieContest\">online entry form\u003c/a>, and the rules are:\u003c/p>\n\u003cp>•\tEntry Fee is $20 which will be donated to Pie Ranch (paid on day of contest).\u003cbr>\n•\tEntrants will be chosen on a first come/first served basis.\u003cbr>\n•\tEntrants accepted into the contest will be notified via Email by August 23rd.\u003cbr>\n•\tEntrants are required to supply two 8 inch pies (same) on August 28th (location to be announced to accepted entrants)\u003cbr>\nPies must be able to be served Cold or Room Temperature\u003c/p>\n\u003cp>\u003cstrong>Event Information:\u003c/strong>\u003cbr>\n\u003cstrong>Women's Building events:\u003c/strong> \u003ca href=\"http://womensbuilding.org/content/index.php/events/party-on-block-18\">Party on Block 18\u003c/a>\u003cbr>\n\u003cstrong>Women's Building newsletter:\u003c/strong> \u003ca href=\"http://womensbuilding.org/content/images/stories/block_party_2010/newsletter/\">Party on Block 18\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2008 block party coverage\u003c/strong> :\u003cbr>\nSFoodie -- Tamara Palmer: \u003ca href=\"http://blogs.sfweekly.com/foodie/2008/09/party_on_block_18_this_saturda.php\">Party on Block 18 This Saturday\u003c/a>\u003cbr>\nJalapeño Girl (aka Mary Ladd): \u003ca href=\"http://jalapeno.typepad.com/my_weblog/2008/09/18th-street-block-party-this-saturday-afternoon.html\">18th Street Block Party this Saturday afternoon\u003c/a>\u003c/p>\n\n",
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"excerpt": "This year's 18th Street Block party happens on Saturday, August 28, from 12 p.m. to 5 p.m. Mogannam said, \"We want to create some fun energy and bring people together. That's what we're all about.\" The uniting factor will be food, as well as beverages of all stripes. Regalito will offer suckling pig carnitas, and Delfina will have porcetta pork loin for sale; no whole hog to ogle this time.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blockparty2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blockparty2.jpg\" alt=\"\" title=\"2008 block party\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-16376\">\u003c/a>\u003cbr>\n\u003cem>2008 Block Party. Photo by Calvin Tsay\u003c/em>\u003c/p>\n\u003cp>Two years ago, \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a> and \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> threw a large birthday block party on 18th Street. Many have labeled the block as a blossoming Gourmet Ghetto, and the party was a mix of gourmet food and the desired \"community building\" fundraiser that has people chatting and hanging out over plates of food. Getting the block to close down required planning and permits, but the attendance levels were boisterous, meaning a lot of people showed up. Spit-roasted Niman Ranch pork shoulder was on display and for sell, and adults sipped in a beer garden while kids dug in to sundaes and ate farm fresh corn or Fulton Valley brick-grilled chicken. It was a warm weekend day, and seemed to match the ideal of a San Francisco summer day. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blockparty1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blockparty1.jpg\" alt=\"Pig at Block Party in 2008\" title=\"Pig at Block Party in 2008\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-16381\">\u003c/a>\u003cbr>\n\u003cem>The Whole Hog at the 2008 Block Party. Photo by Calvin Tsay\u003c/em>\u003c/p>\n\u003cp>The prep work for the 2008 block party was for multiple days made up of cooks from \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> and \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>. It turned out to be a party with major organizational effort that led to months of planning. Eaters camped out in \u003ca href=\"http://en.wikipedia.org/wiki/Dolores_Park\">Dolores Park\u003c/a>, drinking aguas frescas and mulling over plates of pig. This blogger participated as a prep cook for the 2008 event, and learned that the costs and details for the Block Party may have provided a challenge that was tough on the organizers, who are in the business of selling food rather than putting on street events. Hence what led to a two-year wait for a repeat performance. \u003c/p>\n\u003cp>Post-event analysis got the organizers (mainly: Bi-Rite's Sam Mogannam and Delfina's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a>) thinking it was a great idea, but one that should happen every other summer. \"We'll make it a bi-annual thing,\" said Mogannam. This year's 18th Street Block party happens on \u003cstrong>Saturday, August 28, from 12 p.m. to 5 p.m.\u003c/strong> Mogannam said, \"We want to create some fun energy and bring people together. That's what we're all about.\" The uniting factor will be food, as well as beverages of all stripes. Regalito will offer suckling pig carnitas, and Delfina will have porcetta pork loin for sale; no whole hog to ogle this time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.sfbrewersguild.org/\">SF Brewers Guild\u003c/a> has been brought in to do craft beer. Products from \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a>, Regalito, \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, \u003ca href=\"http://www.kasaindian.com/\">Kasa\u003c/a>, \u003ca href=\"http://www.untivineyards.com/\">Unti Vineyards\u003c/a>, and \u003ca href=\"http://www.earlsorganic.com/\">Earl's Organic Produce\u003c/a> will also be used and highlighted. All proceeds will benefit the neighboring \u003ca href=\"http://womensbuilding.org/content/index.php/events/party-on-block-18\">Women's Building\u003c/a>, as well as the \u003ca href=\"http://www.bdfs.org/\">BuenDia Family School\u003c/a>, literacy org \u003ca href=\"http://www.826valencia.org/\">826 Valencia\u003c/a>, \u003ca href=\"http://www.nextcourse.org/\">Next Course\u003c/a>, and \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>.\u003c/p>\n\u003cp>There is also a pie contest for the first time. Mogannam said, \"We want it to have a county fair feel. So folks can make pies, and be judged based on flavor and appearance. There will be one judge, who is a non-professional, chosen as a raffle prize.\" Bakers need to fill out an \u003ca href=\"http://www.womensbuilding.org/content/index.php/component/chronocontact/?chronoformname=PieContest\">online entry form\u003c/a>, and the rules are:\u003c/p>\n\u003cp>•\tEntry Fee is $20 which will be donated to Pie Ranch (paid on day of contest).\u003cbr>\n•\tEntrants will be chosen on a first come/first served basis.\u003cbr>\n•\tEntrants accepted into the contest will be notified via Email by August 23rd.\u003cbr>\n•\tEntrants are required to supply two 8 inch pies (same) on August 28th (location to be announced to accepted entrants)\u003cbr>\nPies must be able to be served Cold or Room Temperature\u003c/p>\n\u003cp>\u003cstrong>Event Information:\u003c/strong>\u003cbr>\n\u003cstrong>Women's Building events:\u003c/strong> \u003ca href=\"http://womensbuilding.org/content/index.php/events/party-on-block-18\">Party on Block 18\u003c/a>\u003cbr>\n\u003cstrong>Women's Building newsletter:\u003c/strong> \u003ca href=\"http://womensbuilding.org/content/images/stories/block_party_2010/newsletter/\">Party on Block 18\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2008 block party coverage\u003c/strong> :\u003cbr>\nSFoodie -- Tamara Palmer: \u003ca href=\"http://blogs.sfweekly.com/foodie/2008/09/party_on_block_18_this_saturda.php\">Party on Block 18 This Saturday\u003c/a>\u003cbr>\nJalapeño Girl (aka Mary Ladd): \u003ca href=\"http://jalapeno.typepad.com/my_weblog/2008/09/18th-street-block-party-this-saturday-afternoon.html\">18th Street Block Party this Saturday afternoon\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Blueberry Crumble Pie",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/slice-of-pie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/slice-of-pie.jpg\" alt=\"slice of pie\" title=\"slice of pie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15959\">\u003c/a>\u003cbr>\nEach year during blueberry season, I'm reminded of one of my favorite children's books, \u003ca href=\"http://en.wikipedia.org/wiki/Blueberries_for_Sal\">Blueberries for Sal\u003c/a>. If you’re not familiar with this book, here’s the general storyline for this classic \u003ca href=\"http://en.wikipedia.org/wiki/Robert_McCloskey\">Robert McCloskey\u003c/a> tale.\u003c/p>\n\u003cp>Sal, a toddler in a cute little romper, and her mother go to Blueberry Hill to collect berries to can for the winter. Little do they know that Mama Bear and her baby are also there, eating as many blueberries as they can before they tuck away for a long winter's hibernation. After Sal eats one too many berries from her mother’s pail, mom feels free to send her chubby little tot off to play and pick berries unattended on the wild hill so she can concentrate on her berry collecting duties (written in the 40s, this obviously couldn't happen today without Child Protective Services getting involved). Meanwhile Mama Bear is also annoyed with Baby Bear and so sends him off to find his own berries to store up for the winter. High jinx ensue -- after all, this is a children's story -- and everyone gets all mixed up on Blueberry Hill. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blueberries-for-sal1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blueberries-for-sal1.jpg\" alt=\"blueberries for sal\" title=\"blueberries for sal\" width=\"400\" height=\"315\" class=\"alignnone size-full wp-image-15967\">\u003c/a>\u003c/p>\n\u003cp>Sal stumbles upon Mama Bear and Baby Bear comes up behind Sal's mother -- but soon the kids are reunited with their appropriate parents. Sal and her mother have buckets of berries to bring home and Mama and Baby Bear can eat enough to store up for the long cold winter. The ending illustration is of little Sal and her mother canning away in their Maine kitchen.\u003c/p>\n\u003cp>I’ve always loved how this story encapsulates the fleetingness of blueberry season. Sweet and bursting with flavor for a short time, the berries on Blueberry Hill must be picked and eaten or quickly canned before they are lost. Irresistible to Sal and Baby Bear, they are a decadent delight for all children (or anyone) during their brief season. Sure, you can preserve them like Sal and her mom (or these days you can also buy frozen berries), but nothing compares to berries freshly picked. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like Sal, I find blueberries hard to resist this time of year. Sadly I don't live next to Blueberry Hill -- although I would love to see Baby Bear up there eating his fill of berries -- so I don’t have the luxury of picking buckets of them. I can, however, find beautiful mounds of blueberries everywhere I shop. Ripe, plump and juicy, they are ephemerally at their sweetest right now. So in addition to the handfuls of blueberries I like to eat while standing in my kitchen, and the \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/23/fresh-blueberry-muffins/\">blueberry muffins\u003c/a> I’ve enjoyed recently, I have also made my yearly fresh blueberry crumble pie.\u003c/p>\n\u003cp>The key to this pie is fresh blueberries. It can be made with frozen berries, but I recommend making it now while the fruit is firm and plump, deliciously sweet with a slightly tart burst. Cooked in a prebaked pie crust, the pastry is buttery and crisp and sits firmly beneath the berry filling (instead of getting soggy). I then top the pie with a traditional fruit crisp topping of oatmeal, flour, sugar and butter.\u003c/p>\n\u003cp>As Sal's mother and Mama Bear knew, blueberry season passes quickly; so why not make the most of it with a pie?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blueberry-crumble-pie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blueberry-crumble-pie.jpg\" alt=\"blueberry crumble pie\" title=\"blueberry crumble pie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15961\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBlueberry Crumble Pie\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Makes: \u003c/strong>One pie\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pie crust\u003cbr>\n5 cups blueberries (cleaned and dried with stems removed)\u003cbr>\n4 Tbsp flour\u003cbr>\n2/3 cup granulated sugar\u003cbr>\nPinch salt\u003cbr>\nZest from 1/2 a lemon\u003cbr>\n1 Tbsp fresh lemon juice\u003c/p>\n\u003cp>\u003cstrong>Topping\u003c/strong>\u003cbr>\n1/2 cup flour\u003cbr>\n1/2 cup oatmeal\u003cbr>\n1/2 cup brown sugar\u003cbr>\n3/4 stick butter\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003cbr>\n\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees. Place pie crust in you baking dish, top with parchment paper and either pie weights or beans, and bake for 20 minutes. Take crust out of the oven then and then remove the pie weights and parchment paper. Let cool until ready to use.\u003cbr>\n2. Mix berries, white sugar, flour, salt, lemon zest and peel in a large bowl. Set aside.\u003cbr>\n3. Mix topping ingredients, being sure to thoroughly incorporate the butter into the flour, oatmeal and sugar so it resembles small pebbles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/placing-berries-in-the-crust.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/placing-berries-in-the-crust.jpg\" alt=\"\" title=\"placing berries in the crust\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15962\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Set blueberries into the cooked pie crust. Top with the oatmeal and flour mixture, being sure to mound it securely on top. Bake for 50 - 60 minutes or until the topping is golden brown and the filing is bubbling. If the topping browns too quickly while baking, place foil on it.\u003cbr>\n5. Let pie cool and serve with ice cream.\u003c/p>\n\n",
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"excerpt": "The key to this pie is fresh blueberries. It can be made with frozen berries, but I recommend making it now while the fruit is firm and plump, deliciously sweet with a slightly tart burst. Cooked in a prebaked pie crust, the pastry is buttery and crisp and sits firmly beneath the berry filling (instead of getting soggy). I then top the pie with a traditional fruit crisp topping of oatmeal, flour, sugar and butter.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/slice-of-pie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/slice-of-pie.jpg\" alt=\"slice of pie\" title=\"slice of pie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15959\">\u003c/a>\u003cbr>\nEach year during blueberry season, I'm reminded of one of my favorite children's books, \u003ca href=\"http://en.wikipedia.org/wiki/Blueberries_for_Sal\">Blueberries for Sal\u003c/a>. If you’re not familiar with this book, here’s the general storyline for this classic \u003ca href=\"http://en.wikipedia.org/wiki/Robert_McCloskey\">Robert McCloskey\u003c/a> tale.\u003c/p>\n\u003cp>Sal, a toddler in a cute little romper, and her mother go to Blueberry Hill to collect berries to can for the winter. Little do they know that Mama Bear and her baby are also there, eating as many blueberries as they can before they tuck away for a long winter's hibernation. After Sal eats one too many berries from her mother’s pail, mom feels free to send her chubby little tot off to play and pick berries unattended on the wild hill so she can concentrate on her berry collecting duties (written in the 40s, this obviously couldn't happen today without Child Protective Services getting involved). Meanwhile Mama Bear is also annoyed with Baby Bear and so sends him off to find his own berries to store up for the winter. High jinx ensue -- after all, this is a children's story -- and everyone gets all mixed up on Blueberry Hill. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blueberries-for-sal1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blueberries-for-sal1.jpg\" alt=\"blueberries for sal\" title=\"blueberries for sal\" width=\"400\" height=\"315\" class=\"alignnone size-full wp-image-15967\">\u003c/a>\u003c/p>\n\u003cp>Sal stumbles upon Mama Bear and Baby Bear comes up behind Sal's mother -- but soon the kids are reunited with their appropriate parents. Sal and her mother have buckets of berries to bring home and Mama and Baby Bear can eat enough to store up for the long cold winter. The ending illustration is of little Sal and her mother canning away in their Maine kitchen.\u003c/p>\n\u003cp>I’ve always loved how this story encapsulates the fleetingness of blueberry season. Sweet and bursting with flavor for a short time, the berries on Blueberry Hill must be picked and eaten or quickly canned before they are lost. Irresistible to Sal and Baby Bear, they are a decadent delight for all children (or anyone) during their brief season. Sure, you can preserve them like Sal and her mom (or these days you can also buy frozen berries), but nothing compares to berries freshly picked. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like Sal, I find blueberries hard to resist this time of year. Sadly I don't live next to Blueberry Hill -- although I would love to see Baby Bear up there eating his fill of berries -- so I don’t have the luxury of picking buckets of them. I can, however, find beautiful mounds of blueberries everywhere I shop. Ripe, plump and juicy, they are ephemerally at their sweetest right now. So in addition to the handfuls of blueberries I like to eat while standing in my kitchen, and the \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/23/fresh-blueberry-muffins/\">blueberry muffins\u003c/a> I’ve enjoyed recently, I have also made my yearly fresh blueberry crumble pie.\u003c/p>\n\u003cp>The key to this pie is fresh blueberries. It can be made with frozen berries, but I recommend making it now while the fruit is firm and plump, deliciously sweet with a slightly tart burst. Cooked in a prebaked pie crust, the pastry is buttery and crisp and sits firmly beneath the berry filling (instead of getting soggy). I then top the pie with a traditional fruit crisp topping of oatmeal, flour, sugar and butter.\u003c/p>\n\u003cp>As Sal's mother and Mama Bear knew, blueberry season passes quickly; so why not make the most of it with a pie?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blueberry-crumble-pie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blueberry-crumble-pie.jpg\" alt=\"blueberry crumble pie\" title=\"blueberry crumble pie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15961\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBlueberry Crumble Pie\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Makes: \u003c/strong>One pie\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pie crust\u003cbr>\n5 cups blueberries (cleaned and dried with stems removed)\u003cbr>\n4 Tbsp flour\u003cbr>\n2/3 cup granulated sugar\u003cbr>\nPinch salt\u003cbr>\nZest from 1/2 a lemon\u003cbr>\n1 Tbsp fresh lemon juice\u003c/p>\n\u003cp>\u003cstrong>Topping\u003c/strong>\u003cbr>\n1/2 cup flour\u003cbr>\n1/2 cup oatmeal\u003cbr>\n1/2 cup brown sugar\u003cbr>\n3/4 stick butter\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003cbr>\n\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees. Place pie crust in you baking dish, top with parchment paper and either pie weights or beans, and bake for 20 minutes. Take crust out of the oven then and then remove the pie weights and parchment paper. Let cool until ready to use.\u003cbr>\n2. Mix berries, white sugar, flour, salt, lemon zest and peel in a large bowl. Set aside.\u003cbr>\n3. Mix topping ingredients, being sure to thoroughly incorporate the butter into the flour, oatmeal and sugar so it resembles small pebbles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/placing-berries-in-the-crust.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/placing-berries-in-the-crust.jpg\" alt=\"\" title=\"placing berries in the crust\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15962\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Set blueberries into the cooked pie crust. Top with the oatmeal and flour mixture, being sure to mound it securely on top. Bake for 50 - 60 minutes or until the topping is golden brown and the filing is bubbling. If the topping browns too quickly while baking, place foil on it.\u003cbr>\n5. Let pie cool and serve with ice cream.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/gleaners500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/gleaners500.jpg\" alt=\"gleaners\" title=\"gleaners\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15900\">\u003c/a>\u003c/p>\n\u003cp>Anyone who's ever browsed through the baskets of \u003ca href=\"http://www.starroutefarms.com/\">Star Route Farms\u003c/a> or \u003ca href=\"http://www.sfzc.org/ggf/\">Green Gulch Farm\u003c/a> knows what beautiful greens look like. Bunches of taut, brilliantly verdant kale and chard, each leaf perfectly ruffled or puckered, turgid and bright, rustling together crisp as taffeta or a new dollar bill. \u003c/p>\n\u003cp>Such perfection is no mean feat for an organic farm, where insidious leaf-miners and flea beetles (to name just two of a whole host of burrowing, munching hungry creatures who have a greedy lust for chard and arugula unmatched by even Alice Waters) can turn a row of gorgeous leaves into hole-punched eyelet overnight. Strong plants, good soil, a lot of attention, companion plantings that feed beneficial bugs--all these help. But so does accepting that your crop is always going to be on a bell curve, and not every leaf can be above average. \u003c/p>\n\u003cp>Of course, restaurant chefs (and the picky shoppers paying top dollar at Ferry Plaza) want perfection. Providing impeccable produce year after year has made the reputation of these local farms. But what happens to all the delectable but not-quite-gorgeous-enough stuff? \u003c/p>\n\u003cp>Thanks to \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a>, it's showing up on the plates of those who need it most: active, hungry, growing kids. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Every Monday, Scott Davidson, Marin Organic's School Lunch and Gleaning Program Manager, meets up with an all-ages group of volunteers at a selected farm. The task is simple: go through rows that have already been harvested for sale, and pick the best of what's left. The produce is boxed, rinsed, and loaded onto Marin Organic's truck. Cooled overnight, it's delivered the next day to schools, camps, and/or after-school programs all over Marin, either for free or at very low cost. \u003c/p>\n\u003cp>Fresh, nutritious, locally-grown produce goes to the kitchen and turns into lunch--and because there's no cost to the farm, and very little cost in labor, participating schools actually save money, money that can then be spent on getting more healthy food to their students. \u003c/p>\n\u003cp>Anyone with a couple of hours free on a Monday afternoon can \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php\">join the Glean Team\u003c/a>. Sign up online or over the phone, and an email detailing the next week's location will be sent to you every Friday. Usually, the location flip-flops between Green Gulch and Star Route, with a few other farms making occasional appearances. \u003c/p>\n\u003cp>Wear a jacket and don't-mind-getting-muddy shoes, and bring a few tote and/or plastic bags for your post-gleaning haul. (After the gleaning is done, volunteers can go through the harvested section yet again and pick for themselves.) \u003c/p>\n\u003cp>Last Monday, we left a hot, sunny afternoon in Oakland for the cool, foggy twists of the Shoreline Highway, bumping down the eucalyptus-lined road to the Zen Center's Green Gulch Farm. As you might expect from a longtime Buddhist retreat cupped close to the ocean, the whole place is soaked in peace and abundantly quiet. The joy jumps out in color: ravishingly purple bursts of lavender, whorled-pink roses, black-red pincushion flowers, vermillion-tipped raspberry canes and espaliered apples and pears weighted with green-and-gold fruit. Yellow-spattered mustard plants gone to flower reach up six feet high over the broccoli and cabbage rows we've come to harvest.\u003c/p>\n\u003cp>These weed-laced rows are going to be mowed under tomorrow, Scott tells us. The biggest, fattest heads of broccoli and cauliflower have already been picked, but sharp eyes can find side shoots, mini-heads growing next to where the main stalk was broken off. These tender, bite-sized florets are gold to school-kitchen chefs, he tells us, easy to cook and easy to eat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500.jpg\" alt=\"broccoli\" title=\"broccoli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15902\">\u003c/a>\u003c/p>\n\u003cp>We fan out down the rows. Everyone likes the hunt, especially the teenage boys in the crew. The leaves are huge and heavy, hiding the score, but underneath, the tender stalks snap easily and our recycled waxed-cardboard boxes fill up fast. We move onto small, loosely curled heads of cabbage, then over to red-veined plumes of ruby chard, puckery dino kale and curled Bloomsdale spinach. \u003c/p>\n\u003cp>We're mindful to take only the best-looking stuff, part of the education process of eating local and organic. Because it's being given away, it has to look better, even, than what's bought: No one, even a cash-strapped camp or school, wants to feel like a dumping ground for wormy charity carrots, no matter how much Vitamin A they might provide. It's not hard, however: there are still plenty of lovely greens left, enough to fill at least twenty-five or thirty boxes, if not more. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500a.jpg\" alt=\"broccoli\" title=\"broccoli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15904\">\u003c/a>\u003c/p>\n\u003cp>Scott points out the clumps of nettles growing in between the rows. This weed is probably the most nutritious thing growing on the farm (sellable for at least $6 a pound at a farmers' market) but the leaves will cause a brief, itchy sting if touched. They do leave their mark on my wrists and knees as I pick, but I don't mind: I've happily paid good money for nettle soup and nettle pasta at \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a>. Tomorrow's breakfast will be emerald eggs, scrambled with sauteed nettles. (Once cooked, they're harmless and delicious, especially rich in B vitamins. Just wear gloves, or use tongs, when working with the raw item.)\u003c/p>\n\u003cp>By six o'clock, the boxes are neatly stacked in the truck. Now we can go over the rows one more time, picking for ourselves. Now I'm not so particular: holey chard, nettle tips, tiny volunteer beets and potatoes all go into my bag. We'll be living off this bounty for a few days at least, while back at the farm, the tractor will be turning under the last few roots and leaves, making room for a new planting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/greenpie500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/greenpie500.jpg\" alt=\"Green Gulch Greens Pie\" title=\"Green Gulch Greens Pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15906\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Green Gulch Greens Pie \u003c/strong>\u003cbr>\nThis adaptable, calzone-like pie is inspired by Greek spanikopita. You could easily replace the yeast dough with six or seven sheets of defrosted phyllo dough, brushing melted butter between each sheet before filling and sealing. \u003c/p>\n\u003cp>Any mixture of reasonably tender greens will work here, including chard, spinach, orach, mustard, radish or turnip tops, lacinato (dino) kale, and beet greens. If you want to add in some tougher greens, like collards, kale, or broccoli leaves, be sure to shred them very finely so they'll cook as fast as the softer greens. A handful of strongly flavored greens, like arugula, parsley, or sorrel can be tossed in as an accent. \u003c/p>\n\u003cp>\u003cstrong>Makes 2 pies\u003c/strong>, enough to serve 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFor dough:\u003cbr>\n1 1/2 tsp yeast (1/2 package)\u003cbr>\n3/4 cup lukewarm water\u003cbr>\n2 cups all-purpose white flour, or 1 cup white flour mixed with 1 cup whole wheat flour\u003cbr>\n1 tbsp cornmeal\u003cbr>\n1 tsp salt\u003cbr>\n1 tbsp olive oil\u003c/p>\n\u003cp>For filling:\u003cbr>\napproximately 10 cups shredded mixed greens\u003cbr>\n1 large onion, peeled and diced (about 1 cup)\u003cbr>\n4 cloves garlic, peeled and chopped\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1/4 tsp freshly grated nutmeg, or to taste\u003cbr>\nJuice and grated rind of 1 lemon\u003cbr>\n2 oz. feta cheese, crumbled\u003cbr>\n1 oz. ricotta salata, crumbled\u003cbr>\nSalt, if needed\u003cbr>\n2 eggs\u003cbr>\n2 tbsp raw rice\u003cbr>\nEgg wash (optional): 1 egg yolk beaten with 1 tbsp water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make dough: Dissolve yeast in water and let sit for a few minutes. In a large bowl, stir together flour, cornmeal and salt. Pour in yeast mixture and olive oil. Stir to make a pliable dough. \u003c/p>\n\u003cp>2. On a lightly floured surface, knead dough for 5-8 minutes, until it feels springy and elastic. Rinse out bowl, coat lightly with olive oil, and return dough to the bowl, turning to coat with oil. \u003c/p>\n\u003cp>3. Cover bowl with a clean damp towel and let dough rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch down and divide dough in two.\u003c/p>\n\u003cp>4. While dough is rising, make filling: Place a large saute pan over medium-low heat. Add oil, then onions and garlic. Cook, stirring frequently, until onions are soft and translucent but not browned. \u003c/p>\n\u003cp>5. Add greens by the handful, stirring, until they collapse and cook down. (You make have to do this in batches, removing the already cooked greens to a separate bowl.) \u003c/p>\n\u003cp>6. When all the greens are cooked, add nutmeg, lemon juice and lemon rind, and crumbled cheeses. Let cool slightly, and taste for seasoning, adding salt if needed. Stir in rice and beaten eggs, and let sit for 15 minutes. \u003c/p>\n\u003cp>7. To assemble, preheat oven to 375F. Roll and stretch one dough ball into a long oval. Lightly grease a large rimmed baking sheet. Place dough on sheet. Cover half the oval with greens filling, leaving an inch-wide margin. Fold over remaining dough and pinch together to seal. Repeat with remaining portion of dough. \u003c/p>\n\u003cp>8. If desired, brush pies with egg wash. Bake for 45-50 minutes, until dough is firm and golden brown. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For more information or to sign up with the Glean Team, go to \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php#glean\">Marin Organic\u003c/a>. The next outing will be Monday, Aug. 9th, from 4-6pm at Star Route Farms in Bolinas. \u003c/p>\n\n",
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"excerpt": "Every Monday, Marin Organic's Glean Team, an all-ages group of volunteers, meets up at a local farm. Their task is simple: go through already-harvested rows and pick the best of what's left. By the next day, this organic and local bounty will be on the plates of Marin kids in schools and camps all across the county. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/gleaners500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/gleaners500.jpg\" alt=\"gleaners\" title=\"gleaners\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15900\">\u003c/a>\u003c/p>\n\u003cp>Anyone who's ever browsed through the baskets of \u003ca href=\"http://www.starroutefarms.com/\">Star Route Farms\u003c/a> or \u003ca href=\"http://www.sfzc.org/ggf/\">Green Gulch Farm\u003c/a> knows what beautiful greens look like. Bunches of taut, brilliantly verdant kale and chard, each leaf perfectly ruffled or puckered, turgid and bright, rustling together crisp as taffeta or a new dollar bill. \u003c/p>\n\u003cp>Such perfection is no mean feat for an organic farm, where insidious leaf-miners and flea beetles (to name just two of a whole host of burrowing, munching hungry creatures who have a greedy lust for chard and arugula unmatched by even Alice Waters) can turn a row of gorgeous leaves into hole-punched eyelet overnight. Strong plants, good soil, a lot of attention, companion plantings that feed beneficial bugs--all these help. But so does accepting that your crop is always going to be on a bell curve, and not every leaf can be above average. \u003c/p>\n\u003cp>Of course, restaurant chefs (and the picky shoppers paying top dollar at Ferry Plaza) want perfection. Providing impeccable produce year after year has made the reputation of these local farms. But what happens to all the delectable but not-quite-gorgeous-enough stuff? \u003c/p>\n\u003cp>Thanks to \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a>, it's showing up on the plates of those who need it most: active, hungry, growing kids. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Every Monday, Scott Davidson, Marin Organic's School Lunch and Gleaning Program Manager, meets up with an all-ages group of volunteers at a selected farm. The task is simple: go through rows that have already been harvested for sale, and pick the best of what's left. The produce is boxed, rinsed, and loaded onto Marin Organic's truck. Cooled overnight, it's delivered the next day to schools, camps, and/or after-school programs all over Marin, either for free or at very low cost. \u003c/p>\n\u003cp>Fresh, nutritious, locally-grown produce goes to the kitchen and turns into lunch--and because there's no cost to the farm, and very little cost in labor, participating schools actually save money, money that can then be spent on getting more healthy food to their students. \u003c/p>\n\u003cp>Anyone with a couple of hours free on a Monday afternoon can \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php\">join the Glean Team\u003c/a>. Sign up online or over the phone, and an email detailing the next week's location will be sent to you every Friday. Usually, the location flip-flops between Green Gulch and Star Route, with a few other farms making occasional appearances. \u003c/p>\n\u003cp>Wear a jacket and don't-mind-getting-muddy shoes, and bring a few tote and/or plastic bags for your post-gleaning haul. (After the gleaning is done, volunteers can go through the harvested section yet again and pick for themselves.) \u003c/p>\n\u003cp>Last Monday, we left a hot, sunny afternoon in Oakland for the cool, foggy twists of the Shoreline Highway, bumping down the eucalyptus-lined road to the Zen Center's Green Gulch Farm. As you might expect from a longtime Buddhist retreat cupped close to the ocean, the whole place is soaked in peace and abundantly quiet. The joy jumps out in color: ravishingly purple bursts of lavender, whorled-pink roses, black-red pincushion flowers, vermillion-tipped raspberry canes and espaliered apples and pears weighted with green-and-gold fruit. Yellow-spattered mustard plants gone to flower reach up six feet high over the broccoli and cabbage rows we've come to harvest.\u003c/p>\n\u003cp>These weed-laced rows are going to be mowed under tomorrow, Scott tells us. The biggest, fattest heads of broccoli and cauliflower have already been picked, but sharp eyes can find side shoots, mini-heads growing next to where the main stalk was broken off. These tender, bite-sized florets are gold to school-kitchen chefs, he tells us, easy to cook and easy to eat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500.jpg\" alt=\"broccoli\" title=\"broccoli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15902\">\u003c/a>\u003c/p>\n\u003cp>We fan out down the rows. Everyone likes the hunt, especially the teenage boys in the crew. The leaves are huge and heavy, hiding the score, but underneath, the tender stalks snap easily and our recycled waxed-cardboard boxes fill up fast. We move onto small, loosely curled heads of cabbage, then over to red-veined plumes of ruby chard, puckery dino kale and curled Bloomsdale spinach. \u003c/p>\n\u003cp>We're mindful to take only the best-looking stuff, part of the education process of eating local and organic. Because it's being given away, it has to look better, even, than what's bought: No one, even a cash-strapped camp or school, wants to feel like a dumping ground for wormy charity carrots, no matter how much Vitamin A they might provide. It's not hard, however: there are still plenty of lovely greens left, enough to fill at least twenty-five or thirty boxes, if not more. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500a.jpg\" alt=\"broccoli\" title=\"broccoli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15904\">\u003c/a>\u003c/p>\n\u003cp>Scott points out the clumps of nettles growing in between the rows. This weed is probably the most nutritious thing growing on the farm (sellable for at least $6 a pound at a farmers' market) but the leaves will cause a brief, itchy sting if touched. They do leave their mark on my wrists and knees as I pick, but I don't mind: I've happily paid good money for nettle soup and nettle pasta at \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a>. Tomorrow's breakfast will be emerald eggs, scrambled with sauteed nettles. (Once cooked, they're harmless and delicious, especially rich in B vitamins. Just wear gloves, or use tongs, when working with the raw item.)\u003c/p>\n\u003cp>By six o'clock, the boxes are neatly stacked in the truck. Now we can go over the rows one more time, picking for ourselves. Now I'm not so particular: holey chard, nettle tips, tiny volunteer beets and potatoes all go into my bag. We'll be living off this bounty for a few days at least, while back at the farm, the tractor will be turning under the last few roots and leaves, making room for a new planting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/greenpie500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/greenpie500.jpg\" alt=\"Green Gulch Greens Pie\" title=\"Green Gulch Greens Pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15906\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Green Gulch Greens Pie \u003c/strong>\u003cbr>\nThis adaptable, calzone-like pie is inspired by Greek spanikopita. You could easily replace the yeast dough with six or seven sheets of defrosted phyllo dough, brushing melted butter between each sheet before filling and sealing. \u003c/p>\n\u003cp>Any mixture of reasonably tender greens will work here, including chard, spinach, orach, mustard, radish or turnip tops, lacinato (dino) kale, and beet greens. If you want to add in some tougher greens, like collards, kale, or broccoli leaves, be sure to shred them very finely so they'll cook as fast as the softer greens. A handful of strongly flavored greens, like arugula, parsley, or sorrel can be tossed in as an accent. \u003c/p>\n\u003cp>\u003cstrong>Makes 2 pies\u003c/strong>, enough to serve 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFor dough:\u003cbr>\n1 1/2 tsp yeast (1/2 package)\u003cbr>\n3/4 cup lukewarm water\u003cbr>\n2 cups all-purpose white flour, or 1 cup white flour mixed with 1 cup whole wheat flour\u003cbr>\n1 tbsp cornmeal\u003cbr>\n1 tsp salt\u003cbr>\n1 tbsp olive oil\u003c/p>\n\u003cp>For filling:\u003cbr>\napproximately 10 cups shredded mixed greens\u003cbr>\n1 large onion, peeled and diced (about 1 cup)\u003cbr>\n4 cloves garlic, peeled and chopped\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1/4 tsp freshly grated nutmeg, or to taste\u003cbr>\nJuice and grated rind of 1 lemon\u003cbr>\n2 oz. feta cheese, crumbled\u003cbr>\n1 oz. ricotta salata, crumbled\u003cbr>\nSalt, if needed\u003cbr>\n2 eggs\u003cbr>\n2 tbsp raw rice\u003cbr>\nEgg wash (optional): 1 egg yolk beaten with 1 tbsp water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make dough: Dissolve yeast in water and let sit for a few minutes. In a large bowl, stir together flour, cornmeal and salt. Pour in yeast mixture and olive oil. Stir to make a pliable dough. \u003c/p>\n\u003cp>2. On a lightly floured surface, knead dough for 5-8 minutes, until it feels springy and elastic. Rinse out bowl, coat lightly with olive oil, and return dough to the bowl, turning to coat with oil. \u003c/p>\n\u003cp>3. Cover bowl with a clean damp towel and let dough rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch down and divide dough in two.\u003c/p>\n\u003cp>4. While dough is rising, make filling: Place a large saute pan over medium-low heat. Add oil, then onions and garlic. Cook, stirring frequently, until onions are soft and translucent but not browned. \u003c/p>\n\u003cp>5. Add greens by the handful, stirring, until they collapse and cook down. (You make have to do this in batches, removing the already cooked greens to a separate bowl.) \u003c/p>\n\u003cp>6. When all the greens are cooked, add nutmeg, lemon juice and lemon rind, and crumbled cheeses. Let cool slightly, and taste for seasoning, adding salt if needed. Stir in rice and beaten eggs, and let sit for 15 minutes. \u003c/p>\n\u003cp>7. To assemble, preheat oven to 375F. Roll and stretch one dough ball into a long oval. Lightly grease a large rimmed baking sheet. Place dough on sheet. Cover half the oval with greens filling, leaving an inch-wide margin. Fold over remaining dough and pinch together to seal. Repeat with remaining portion of dough. \u003c/p>\n\u003cp>8. If desired, brush pies with egg wash. Bake for 45-50 minutes, until dough is firm and golden brown. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For more information or to sign up with the Glean Team, go to \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php#glean\">Marin Organic\u003c/a>. The next outing will be Monday, Aug. 9th, from 4-6pm at Star Route Farms in Bolinas. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Guacamole And The Five Year-Old Chinese Woman",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDhBa7vPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDhBa7vPM.jpg\" alt=\"Avocado and garlic\" title=\"Avocado and garlic\" width=\"254\" height=\"350\" class=\"alignleft size-full wp-image-15350\">\u003c/a>The other morning, I was awakened bright and early by a phone call:\u003c/p>\n\u003cp>\"Uhhh... Hey! What you are doing Saturday night?\"\u003c/p>\n\u003cp>It was my friend Shannon. I'm not very good at making up lies first thing in the morning, so I told her I was free that night.\u003c/p>\n\u003cp>\"Can the girls have a sleepover at your place so Craig and I can have a night out on the town to celebrate our 15th anniversary?\"\u003c/p>\n\u003cp>Let's see. My oldest friends in the world want me to hang out with their two (usually) adorable daughters so that they can seize a rare opportunity to have a carefree evening to commemorate a milestone in their relationship?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Of course I will,\" I said.\u003c/p>\n\u003cp>And then I flew into a panic as soon as I hung up the phone.\u003c/p>\n\u003cp>I live in a tiny one-bedroom apartment. I own no plastic cups. I have a glass coffee table with sharp corners. I live on the 3rd floor. I was temporarily immobilized by the fear that something was going to get broken. Like a willful five year-old.\u003c/p>\n\u003cp>I ran to the medicine cabinet.\u003c/p>\n\u003cp>Hydrogen peroxide? Check. Band-Aids? Roger. Ace bandages? Yup. I hoped that was all the triage equipment I'd need. I reassured myself that I could keep the girls safe on this, my first ever babysitting sleepover.\u003c/p>\n\u003cp>And then I thought of something even more terrifying to a single gay 40-something man faced with having to entertain little girls that (seem to) look up to him?\u003c/p>\n\u003cp>What if-- G-d forbid-- they get bored?\u003c/p>\n\u003cp>Over my dead body. I quickly sketched out the evening:\u003c/p>\n\u003cp>1. Bacon cheese burgers and french-fried, wholesale bribery at Grubstake where we might celebrate both cinematic history and Portuguese heritage in one sitting.\u003c/p>\n\u003cp>2. Make your own sundaes at home.\u003c/p>\n\u003cp>3. A Marilyn Monroe film like Gentlemen Prefer Blondes or How To Marry A Millionaire to instill some good, old-fashioned American values in the little angels.\u003c/p>\n\u003cp>4. Organic beauty treatments. Namely: guacamole face masks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpaURRc7PM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpaURRc7PM-199x300.jpg\" alt=\"Guacamole Face Mask\" title=\"Guacamole Face Mask\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-15351\">\u003c/a>\u003c/p>\n\u003cp>I thought I was being brilliant. However, I quickly realized that obsessively planning out an evening of \"fun\" is nearly impossible when a five year-old is involved.\u003c/p>\n\u003cp>Upon arrival, Craig and Shannon scanned my apartment for potential dangers, made a little chit chat, and then escaped.\u003c/p>\n\u003cp>\"Well, girls,\" I said with a little clap of my hands,\"I thought we'd start the evening off with a little beauty treatment!\"\u003c/p>\n\u003cp>\"I know,\" said India the five year-old, \"Guacamole face masks...\" She sounded less than pleased.\u003c/p>\n\u003cp>\"It'll be awesome!\" I said. I brought out two bandanas to protect their hair from avocado, and two small, grey t-shirts to protect their clothing, asked them to put them on and then made them pose for photographs, like any annoying adult with a camera might do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpgISJpIPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpgISJpIPM-e1279839745556-199x300.jpg\" alt=\"Chinese Women\" title=\"Chinese Women\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-15352\">\u003c/a>\u003c/p>\n\u003cp>\"Why do we have to be Chinese women?\" asked India. Chinese women? I had no idea what she was talking about, unless she read that the t-shirts were manufactured in China.\u003c/p>\n\u003cp>Zelly, the eleven year-old, looked at her little sister and then up at me. \"I have no idea where she got that,\" she said.\u003c/p>\n\u003cp>\"Is there anything particularly wrong with being a Chinese woman?\" I asked India.\u003c/p>\n\u003cp>\"I just don't wanna be one,\" was her response. Fine, I thought. I doubted that anyone would mistake a little girl with curly red hair for a Chinese woman, t-shirt or no. We got down to making the face masks:\u003c/p>\n\u003cp>Avocado (for dry skin), tomato (for those dreadful oily patches), and lime (for flavor and eye-irritation). Both the girls enjoyed mashing the ingredients together.\u003c/p>\n\u003cp>Zelly was game for smearing the mush on her face, but India would have none of it.\u003c/p>\n\u003cp>\"But India, it'll make your skin soft and beautiful,\" coaxed Zelly.\u003c/p>\n\u003cp>\"I already \u003cem>have\u003c/em> soft, beautiful skin,\" countered her sister.\u003c/p>\n\u003cp>I was about to explain that it would do her a world of good by making her look years younger until I realized that a five year-old might end up looking like a newborn and therefore wouldn't find that appealing in the least. I let the matter drop.\u003c/p>\n\u003cp>\"This is booooooooo-riiiiiiiiing,\" she moaned, \"When are we going to go \u003cem>eat\u003c/em>?\" She just sat there and pouted until Zelly and I got cleaned up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpeV5EqEPM1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpeV5EqEPM1-e1279839803329-199x300.jpg\" alt=\"Pouting Girl\" title=\"Pouting Girl\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-15354\">\u003c/a>\u003c/p>\n\u003cp>On our way to dinner, we passed the Asian travel agency around the corner from where I live. In the window was a poster for the Shanghai exhibit at San Francisco's Asian Art Museum. The image showed a \u003ca href=\"http://www.asianart.org/pressroom/shanghaiimages.htm\">beautiful woman\u003c/a> representing the prosperity of that city in the 1930's. I pointed it out to India.\u003c/p>\n\u003cp>\"She's \u003cem>beautiful\u003c/em>!\" she gasped. Suddenly, being a Chinese woman was appealing to her.\u003c/p>\n\u003cp>Zelly and I enjoyed our bacon cheeseburgers and beautiful skin, while India dined on about a quart of ketchup and french fries that were hailed as \"better than \u003ca href=\"http://frjtzfries.com\">Frjtz\u003c/a>.\" When we returned home from dinner, she put the grey t-shirt back on to resume her Chinese womanhood. She refused even to take it of to sleep.\u003c/p>\n\u003cp>All was peaceful. The make-your-own sundaes a smashing success. And then I learned the first of two very important life lessons:\u003c/p>\n\u003cp>Never load up a five year-old with sugar and then expect her to sit through a feature-length 1950's comedy.\u003c/p>\n\u003cp>Bored, India set about annoying her sister and disrupting the film.\u003c/p>\n\u003cp>\"This is boring! I thought we were supposed to have and adventure! I don't want to watch this stupid movie!\"\u003c/p>\n\u003cp>She was dripping with charm. Her sister wisely suggested that, for the sake of peace, we watch Wallace & Grommit instead. I reluctantly agreed.\u003c/p>\n\u003cp>And then, of course, the dvd player broke. Being the adult in the room, I showed no outward sign of my panic. Instead, I grabbed my lap top and downloaded streaming episodes of SpongeBob SquarePants.\u003c/p>\n\u003cp>Evening saved. Sort of. I won't go into the false accusations of biting or the door slamming incidents or child-gassiness. We all survived and I lived long enough to recount the evening to their happy parents over brunch the next morning.\u003c/p>\n\u003cp>When I returned home, I was exhausted, but rather pleased with myself: No children were harmed during the course of the evening. They were fed, cared for, and more-or-less entertained. And, except for the sure-fire french-fry-and-ice-cream bribery, nothing at all went according to plan, which lead me to a deep understanding of the second-- and most valuable-- life lesson of the day:\u003c/p>\n\u003cp>\u003cstrong>Never underestimate the power of improvisation-- especially when five year-olds are involved.\u003c/strong>\u003c/p>\n\u003cp>And speaking of improvisation, here's my recipe for today:\u003c/p>\n\u003cp>\u003cstrong>Gringo-Gwai Lo Guacamole\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/php95ekFwPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/php95ekFwPM.jpg\" alt=\"Gwai Lo Guacamole\" title=\"Gwai Lo Guacamole\" width=\"253\" height=\"350\" class=\"alignnone size-full wp-image-15355\">\u003c/a>\u003c/p>\n\u003cp>\"Gwai lo\" in Cantonese means \"ghost person.\" In certain circles, it's how they refer to white people. Well, since I'm a ghastly pale gringo making up a Mexican dish out of Chinese ingredients, I'm just going to embrace my gringo-gwai lo-ness and just go with it. And, since it's essentially guacamole we're talking about here, there are no specific amounts for the ingredients-- just go with what feels and tastes right to you.\u003c/p>\n\u003cp>Believe it or not, this recipe really, really works. I think I must be developing a knack for dips.\u003c/p>\n\u003cp>\u003cstrong>Serves no 5 year-olds I know, since there isn't any ketchup in the recipe.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 ripe avocados\u003c/p>\n\u003cp>2 to 3 cloves of garlic, depending on your love of the bulb\u003c/p>\n\u003cp>Coarse salt, as much as you like\u003c/p>\n\u003cp>Toasted sesame oil\u003c/p>\n\u003cp>A splash or two of rice wine vinegar\u003c/p>\n\u003cp>A pinch or two of ground Chinese five spice\u003c/p>\n\u003cp>Black sesame seeds for garnish.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Split avocados lengthwise around the pit. Twist halves, remove pit, and scoop into a medium sized bowl.\u003c/p>\n\u003cp>2. Place garlic cloves in a mortar and pestle with a little bit of salt. Since you can neither morally nor legally take out your physical frustration on a five year-old girl, this is an excellent release valve. Mash to a pulp. Add to avocados.\u003c/p>\n\u003cp>3. Now mash avocados with a fork to attain a chunky/smooth consistency. Add sesame oil, vinegar, a bit more salt, and Chinese five spice. Taste, adjust seasonings. Garnish with back sesame seeds.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Serve on fried wonton wrappers to the eleven year-old, who behaved so beautifully. Sit back and enjoy the five year-old's resulting temper tantrum.\u003c/p>\n\n",
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"excerpt": "Avocado (for dry skin), tomato (for those dreadful oily patches), and lime (for flavor and eye-irritation). Both the girls enjoyed mashing the ingredients together.\r\n\r\nZelly was game for smearing the mush on her face, but India would have none of it.\r\n\r\n\"But India, it'll make your skin soft and beautiful,\" coaxed Zelly.\r\n\r\n\"I already have soft, beautiful skin,\" countered her sister.\r\n\r\nI was about to explain that it would do her a world of good by making her look years younger until I realized that a five year-old might end up looking like a newborn and therefore wouldn't find that appealing in the least. I let the matter drop.\r\n\r\n",
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"description": "Avocado (for dry skin), tomato (for those dreadful oily patches), and lime (for flavor and eye-irritation). Both the girls enjoyed mashing the ingredients together.\r\n\r\nZelly was game for smearing the mush on her face, but India would have none of it.\r\n\r\n"But India, it'll make your skin soft and beautiful," coaxed Zelly.\r\n\r\n"I already have soft, beautiful skin," countered her sister.\r\n\r\nI was about to explain that it would do her a world of good by making her look years younger until I realized that a five year-old might end up looking like a newborn and therefore wouldn't find that appealing in the least. I let the matter drop.\r\n\r\n",
"title": "Guacamole And The Five Year-Old Chinese Woman | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDhBa7vPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDhBa7vPM.jpg\" alt=\"Avocado and garlic\" title=\"Avocado and garlic\" width=\"254\" height=\"350\" class=\"alignleft size-full wp-image-15350\">\u003c/a>The other morning, I was awakened bright and early by a phone call:\u003c/p>\n\u003cp>\"Uhhh... Hey! What you are doing Saturday night?\"\u003c/p>\n\u003cp>It was my friend Shannon. I'm not very good at making up lies first thing in the morning, so I told her I was free that night.\u003c/p>\n\u003cp>\"Can the girls have a sleepover at your place so Craig and I can have a night out on the town to celebrate our 15th anniversary?\"\u003c/p>\n\u003cp>Let's see. My oldest friends in the world want me to hang out with their two (usually) adorable daughters so that they can seize a rare opportunity to have a carefree evening to commemorate a milestone in their relationship?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Of course I will,\" I said.\u003c/p>\n\u003cp>And then I flew into a panic as soon as I hung up the phone.\u003c/p>\n\u003cp>I live in a tiny one-bedroom apartment. I own no plastic cups. I have a glass coffee table with sharp corners. I live on the 3rd floor. I was temporarily immobilized by the fear that something was going to get broken. Like a willful five year-old.\u003c/p>\n\u003cp>I ran to the medicine cabinet.\u003c/p>\n\u003cp>Hydrogen peroxide? Check. Band-Aids? Roger. Ace bandages? Yup. I hoped that was all the triage equipment I'd need. I reassured myself that I could keep the girls safe on this, my first ever babysitting sleepover.\u003c/p>\n\u003cp>And then I thought of something even more terrifying to a single gay 40-something man faced with having to entertain little girls that (seem to) look up to him?\u003c/p>\n\u003cp>What if-- G-d forbid-- they get bored?\u003c/p>\n\u003cp>Over my dead body. I quickly sketched out the evening:\u003c/p>\n\u003cp>1. Bacon cheese burgers and french-fried, wholesale bribery at Grubstake where we might celebrate both cinematic history and Portuguese heritage in one sitting.\u003c/p>\n\u003cp>2. Make your own sundaes at home.\u003c/p>\n\u003cp>3. A Marilyn Monroe film like Gentlemen Prefer Blondes or How To Marry A Millionaire to instill some good, old-fashioned American values in the little angels.\u003c/p>\n\u003cp>4. Organic beauty treatments. Namely: guacamole face masks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpaURRc7PM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpaURRc7PM-199x300.jpg\" alt=\"Guacamole Face Mask\" title=\"Guacamole Face Mask\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-15351\">\u003c/a>\u003c/p>\n\u003cp>I thought I was being brilliant. However, I quickly realized that obsessively planning out an evening of \"fun\" is nearly impossible when a five year-old is involved.\u003c/p>\n\u003cp>Upon arrival, Craig and Shannon scanned my apartment for potential dangers, made a little chit chat, and then escaped.\u003c/p>\n\u003cp>\"Well, girls,\" I said with a little clap of my hands,\"I thought we'd start the evening off with a little beauty treatment!\"\u003c/p>\n\u003cp>\"I know,\" said India the five year-old, \"Guacamole face masks...\" She sounded less than pleased.\u003c/p>\n\u003cp>\"It'll be awesome!\" I said. I brought out two bandanas to protect their hair from avocado, and two small, grey t-shirts to protect their clothing, asked them to put them on and then made them pose for photographs, like any annoying adult with a camera might do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpgISJpIPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpgISJpIPM-e1279839745556-199x300.jpg\" alt=\"Chinese Women\" title=\"Chinese Women\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-15352\">\u003c/a>\u003c/p>\n\u003cp>\"Why do we have to be Chinese women?\" asked India. Chinese women? I had no idea what she was talking about, unless she read that the t-shirts were manufactured in China.\u003c/p>\n\u003cp>Zelly, the eleven year-old, looked at her little sister and then up at me. \"I have no idea where she got that,\" she said.\u003c/p>\n\u003cp>\"Is there anything particularly wrong with being a Chinese woman?\" I asked India.\u003c/p>\n\u003cp>\"I just don't wanna be one,\" was her response. Fine, I thought. I doubted that anyone would mistake a little girl with curly red hair for a Chinese woman, t-shirt or no. We got down to making the face masks:\u003c/p>\n\u003cp>Avocado (for dry skin), tomato (for those dreadful oily patches), and lime (for flavor and eye-irritation). Both the girls enjoyed mashing the ingredients together.\u003c/p>\n\u003cp>Zelly was game for smearing the mush on her face, but India would have none of it.\u003c/p>\n\u003cp>\"But India, it'll make your skin soft and beautiful,\" coaxed Zelly.\u003c/p>\n\u003cp>\"I already \u003cem>have\u003c/em> soft, beautiful skin,\" countered her sister.\u003c/p>\n\u003cp>I was about to explain that it would do her a world of good by making her look years younger until I realized that a five year-old might end up looking like a newborn and therefore wouldn't find that appealing in the least. I let the matter drop.\u003c/p>\n\u003cp>\"This is booooooooo-riiiiiiiiing,\" she moaned, \"When are we going to go \u003cem>eat\u003c/em>?\" She just sat there and pouted until Zelly and I got cleaned up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpeV5EqEPM1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpeV5EqEPM1-e1279839803329-199x300.jpg\" alt=\"Pouting Girl\" title=\"Pouting Girl\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-15354\">\u003c/a>\u003c/p>\n\u003cp>On our way to dinner, we passed the Asian travel agency around the corner from where I live. In the window was a poster for the Shanghai exhibit at San Francisco's Asian Art Museum. The image showed a \u003ca href=\"http://www.asianart.org/pressroom/shanghaiimages.htm\">beautiful woman\u003c/a> representing the prosperity of that city in the 1930's. I pointed it out to India.\u003c/p>\n\u003cp>\"She's \u003cem>beautiful\u003c/em>!\" she gasped. Suddenly, being a Chinese woman was appealing to her.\u003c/p>\n\u003cp>Zelly and I enjoyed our bacon cheeseburgers and beautiful skin, while India dined on about a quart of ketchup and french fries that were hailed as \"better than \u003ca href=\"http://frjtzfries.com\">Frjtz\u003c/a>.\" When we returned home from dinner, she put the grey t-shirt back on to resume her Chinese womanhood. She refused even to take it of to sleep.\u003c/p>\n\u003cp>All was peaceful. The make-your-own sundaes a smashing success. And then I learned the first of two very important life lessons:\u003c/p>\n\u003cp>Never load up a five year-old with sugar and then expect her to sit through a feature-length 1950's comedy.\u003c/p>\n\u003cp>Bored, India set about annoying her sister and disrupting the film.\u003c/p>\n\u003cp>\"This is boring! I thought we were supposed to have and adventure! I don't want to watch this stupid movie!\"\u003c/p>\n\u003cp>She was dripping with charm. Her sister wisely suggested that, for the sake of peace, we watch Wallace & Grommit instead. I reluctantly agreed.\u003c/p>\n\u003cp>And then, of course, the dvd player broke. Being the adult in the room, I showed no outward sign of my panic. Instead, I grabbed my lap top and downloaded streaming episodes of SpongeBob SquarePants.\u003c/p>\n\u003cp>Evening saved. Sort of. I won't go into the false accusations of biting or the door slamming incidents or child-gassiness. We all survived and I lived long enough to recount the evening to their happy parents over brunch the next morning.\u003c/p>\n\u003cp>When I returned home, I was exhausted, but rather pleased with myself: No children were harmed during the course of the evening. They were fed, cared for, and more-or-less entertained. And, except for the sure-fire french-fry-and-ice-cream bribery, nothing at all went according to plan, which lead me to a deep understanding of the second-- and most valuable-- life lesson of the day:\u003c/p>\n\u003cp>\u003cstrong>Never underestimate the power of improvisation-- especially when five year-olds are involved.\u003c/strong>\u003c/p>\n\u003cp>And speaking of improvisation, here's my recipe for today:\u003c/p>\n\u003cp>\u003cstrong>Gringo-Gwai Lo Guacamole\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/php95ekFwPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/php95ekFwPM.jpg\" alt=\"Gwai Lo Guacamole\" title=\"Gwai Lo Guacamole\" width=\"253\" height=\"350\" class=\"alignnone size-full wp-image-15355\">\u003c/a>\u003c/p>\n\u003cp>\"Gwai lo\" in Cantonese means \"ghost person.\" In certain circles, it's how they refer to white people. Well, since I'm a ghastly pale gringo making up a Mexican dish out of Chinese ingredients, I'm just going to embrace my gringo-gwai lo-ness and just go with it. And, since it's essentially guacamole we're talking about here, there are no specific amounts for the ingredients-- just go with what feels and tastes right to you.\u003c/p>\n\u003cp>Believe it or not, this recipe really, really works. I think I must be developing a knack for dips.\u003c/p>\n\u003cp>\u003cstrong>Serves no 5 year-olds I know, since there isn't any ketchup in the recipe.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 ripe avocados\u003c/p>\n\u003cp>2 to 3 cloves of garlic, depending on your love of the bulb\u003c/p>\n\u003cp>Coarse salt, as much as you like\u003c/p>\n\u003cp>Toasted sesame oil\u003c/p>\n\u003cp>A splash or two of rice wine vinegar\u003c/p>\n\u003cp>A pinch or two of ground Chinese five spice\u003c/p>\n\u003cp>Black sesame seeds for garnish.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Split avocados lengthwise around the pit. Twist halves, remove pit, and scoop into a medium sized bowl.\u003c/p>\n\u003cp>2. Place garlic cloves in a mortar and pestle with a little bit of salt. Since you can neither morally nor legally take out your physical frustration on a five year-old girl, this is an excellent release valve. Mash to a pulp. Add to avocados.\u003c/p>\n\u003cp>3. Now mash avocados with a fork to attain a chunky/smooth consistency. Add sesame oil, vinegar, a bit more salt, and Chinese five spice. Taste, adjust seasonings. Garnish with back sesame seeds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4. Serve on fried wonton wrappers to the eleven year-old, who behaved so beautifully. Sit back and enjoy the five year-old's resulting temper tantrum.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Froyo: How to Make Homemade Frozen Yogurt",
"title": "Froyo: How to Make Homemade Frozen Yogurt",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peach-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peach-frozen-yogurt.jpg\" alt=\"\" title=\"peach frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14752\">\u003c/a>\u003c/p>\n\u003cp>Frozen yogurt is going through a bit of a makeover. Soft serve that tastes like ice cream is out while creamy swirls that burst with the flavor of real yogurt are in. Shops serving cups of froyo that burst with yogurt's innate natural tartness are opening everywhere. Forget my favorite college flavor of orange, which tasted more like creamy ice cream that had been melded with baby aspirin. Today's frozen yogurt highlights sweet fruit flavors and is enticingly tangy. \u003c/p>\n\u003cp>After a few trips to some yogurt shops where four servings cost around $20 -- because let's face it, the new frozen yogurt chains are more expensive than the old ones -- I decided to try making my own concoctions. I found that if you have an ice-cream maker (the kind where you pre-freeze the canister), frozen yogurt is remarkably easy to make. It's also nice to be able to control your own ingredients. You can choose to use organic and nonfat yogurt, or luxuriate in a treat made with creamy whole milk. You can also opt to sweeten your dessert with sugar, or go for a healthier alternative like fruit juice or honey -- it's all up to you.\u003c/p>\n\u003cp>I experimented with whole fat, nonfat and Greek yogurts and found that although whole fat and Greek yogurts freeze better, nonfat frozen yogurt desserts can be creamy and soft -- just eat them within an hour or two of churning. This isn't hard to do as homemade froyo tastes so rich and creamy straight out of the ice cream maker that it's easy to eat the whole batch with a few friends. But if you want to freeze it ahead of time, make your batch with whole yogurt. It will be harder than ice cream, but still scoopable. There are also some frozen yogurt recipes out there where you incorporate your yogurt into an egg custard, much as you would when making homemade ice cream. I had no desire to stand over the stove on a hot day when we all just wanted a quick and fun dessert, but those recipes are out there if you're interested.\u003c/p>\n\u003cp>Following are a few recipes you can try for your own frozen yogurt adventures. If you have kids or aren't super fond of yogurt's innate tartness, I suggest using vanilla or a fruit-flavored yogurt for your initiation to this homemade frozen treat. Although my kids liked my first batch of peach frozen yogurt (made with plain nonfat yogurt strained overnight), they adored all combinations made with vanilla whole yogurt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's also worth noting that even when I used the more expensive organic and local yogurt varieties, the cost of a batch of homemade frozen yogurt still never exceeded $5 -- a pretty nice price for a fun summer dessert that fed four people.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stirring-fruit-into-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stirring-fruit-into-yogurt.jpg\" alt=\"\" title=\"stirring fruit into yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14754\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Peach Frozen Yogurt\u003c/strong>\u003cbr>\nThis recipe uses peaches, but you could easily use any other summer stone fruit (including cherries). I used nonfat yogurt, which was perfectly creamy straight from the ice cream maker. My daughter had a second helping a couple of hours after I stuck the leftovers in the freezer and the texture was still velvety. The peach nectar measurement variation from 1/4 - 1/2 cup is dependent on how thick your yogurt is after adding the pureed peaches. If you're using regular or nonfat yogurt, you will need less, but if include Greek or strained yogurt, you'll probably need to add a bit more.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups strained nonfat or whole milk yogurt\u003cbr>\n1 cup peaches peeled, chopped and pureed\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 - 1/2 cup peach nectar (I used Kerns) (measurement varies according to taste and\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If straining yogurt, do so at least 4-6 hours ahead of time by placing your yogurt in cheesecloth and tying it at the top. Then set the package in a strainer set over a large bowl or container to catch the liquids. After a few hours your yogurt will be so thick and creamy it will look more like cream cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/straining-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/straining-yogurt.jpg\" alt=\"\" title=\"straining yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14755\">\u003c/a>\u003c/p>\n\u003cp>2. Peel, chop and puree your peaches until smooth. \u003c/p>\n\u003cp>3. Place peach puree and sugar in a small pot and heat until sugar melts into the peaches. Cool mixture. You can also just add simple syrup instead of sugar to the peaches if you have some on hand.\u003c/p>\n\u003cp>4. Once peach puree mixture is cool, set up your ice cream maker so it's ready to go.\u003c/p>\n\u003cp>5. Take the yogurt out of the refrigerator and place in a large bowl. Mix in the peach puree and peach nectar. Taste and add more nectar if needed.\u003c/p>\n\u003cp>6. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/peanut-butter-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/peanut-butter-frozen-yogurt.jpg\" alt=\"\" title=\"peanut butter frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14756\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Peanut Butter Frozen Yogurt\u003c/strong>\u003cbr>\nThis recipe uses a heated peanut butter, sugar and water combination, which flavors the yogurt beautifully and provides a nice backdrop for toppings, such as chocolate jimmies, crumbled peanut butter cups, or M & Ms. I used nonfat plain yogurt, but will use vanilla flavored yogurt next time as I think it will nicely compliment the peanut butter flavors. I also recommend against using strained yogurt in this recipe as the peanut butter is already thick enough.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> the measurements for this recipe vary according to taste. If you like your frozen yogurt light and tangy, then use 1/2 cup peanut butter and sugar; if you like a more pronounced peanut butter flavor, then go with the 3/4 measurements.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 - 3/4 creamy peanut butter\u003cbr>\n1/2 - 3/4 cup sugar\u003cbr>\n2 cups nonfat or whole vanilla-flavored yogurt (not strained)\u003cbr>\n1/4 cup water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place peanut butter, sugar and water in a pot and set on medium heat. Heat mixture while constantly stirring until peanut butter and sugar are melted into each other. If mixture is too thick (you should be able to easily stir the peanut butter), add a little more water. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cooking-the-sugar-into-the-peanut-butter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cooking-the-sugar-into-the-peanut-butter.jpg\" alt=\"\" title=\"cooking the sugar into the peanut butter\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14758\">\u003c/a>\u003c/p>\n\u003cp>2. Cool peanut butter mixture. You can do this in a cold water bath (setting the mix in a bowl and then placing that bowl over a larger bowl containing ice cubes and water) or just let it cool on its on the counter. Then place it in the refrigerator so it's cool but still stirable. \u003c/p>\n\u003cp>3. Set up your ice cream maker so it's ready to go.\u003c/p>\n\u003cp>4. Take the yogurt out of the refrigerator and place in a large bowl. Stir in the peanut butter mixture. \u003c/p>\n\u003cp>5. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/banana-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/banana-frozen-yogurt.jpg\" alt=\"\" title=\"banana frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14757\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Banana Frozen Yogurt\u003c/strong>\u003cbr>\nThe Banana Frozen Yogurt recipe uses vanilla yogurt mixed with bananas that have been pureed with a little juice. This was hands down my kids favorite froyo and was also the easiest to make as you don’t need to heat anything.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups vanilla yogurt (whole milk, lowfat or nonfat)\u003cbr>\n1/2 cup mango, apricot, orange or any other full-bodied juice\u003cbr>\n2 large or 3 medium bananas cut up\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003cbr>\n1. Chop up bananas and then puree with the juice.\u003c/p>\n\u003cp>2. Set up ice cream maker so it's ready to go.\u003c/p>\n\u003cp>3. Take the yogurt out of the refrigerator and place in a large bowl. Stir in the banana mixture. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peach-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peach-frozen-yogurt.jpg\" alt=\"\" title=\"peach frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14752\">\u003c/a>\u003c/p>\n\u003cp>Frozen yogurt is going through a bit of a makeover. Soft serve that tastes like ice cream is out while creamy swirls that burst with the flavor of real yogurt are in. Shops serving cups of froyo that burst with yogurt's innate natural tartness are opening everywhere. Forget my favorite college flavor of orange, which tasted more like creamy ice cream that had been melded with baby aspirin. Today's frozen yogurt highlights sweet fruit flavors and is enticingly tangy. \u003c/p>\n\u003cp>After a few trips to some yogurt shops where four servings cost around $20 -- because let's face it, the new frozen yogurt chains are more expensive than the old ones -- I decided to try making my own concoctions. I found that if you have an ice-cream maker (the kind where you pre-freeze the canister), frozen yogurt is remarkably easy to make. It's also nice to be able to control your own ingredients. You can choose to use organic and nonfat yogurt, or luxuriate in a treat made with creamy whole milk. You can also opt to sweeten your dessert with sugar, or go for a healthier alternative like fruit juice or honey -- it's all up to you.\u003c/p>\n\u003cp>I experimented with whole fat, nonfat and Greek yogurts and found that although whole fat and Greek yogurts freeze better, nonfat frozen yogurt desserts can be creamy and soft -- just eat them within an hour or two of churning. This isn't hard to do as homemade froyo tastes so rich and creamy straight out of the ice cream maker that it's easy to eat the whole batch with a few friends. But if you want to freeze it ahead of time, make your batch with whole yogurt. It will be harder than ice cream, but still scoopable. There are also some frozen yogurt recipes out there where you incorporate your yogurt into an egg custard, much as you would when making homemade ice cream. I had no desire to stand over the stove on a hot day when we all just wanted a quick and fun dessert, but those recipes are out there if you're interested.\u003c/p>\n\u003cp>Following are a few recipes you can try for your own frozen yogurt adventures. If you have kids or aren't super fond of yogurt's innate tartness, I suggest using vanilla or a fruit-flavored yogurt for your initiation to this homemade frozen treat. Although my kids liked my first batch of peach frozen yogurt (made with plain nonfat yogurt strained overnight), they adored all combinations made with vanilla whole yogurt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's also worth noting that even when I used the more expensive organic and local yogurt varieties, the cost of a batch of homemade frozen yogurt still never exceeded $5 -- a pretty nice price for a fun summer dessert that fed four people.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stirring-fruit-into-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stirring-fruit-into-yogurt.jpg\" alt=\"\" title=\"stirring fruit into yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14754\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Peach Frozen Yogurt\u003c/strong>\u003cbr>\nThis recipe uses peaches, but you could easily use any other summer stone fruit (including cherries). I used nonfat yogurt, which was perfectly creamy straight from the ice cream maker. My daughter had a second helping a couple of hours after I stuck the leftovers in the freezer and the texture was still velvety. The peach nectar measurement variation from 1/4 - 1/2 cup is dependent on how thick your yogurt is after adding the pureed peaches. If you're using regular or nonfat yogurt, you will need less, but if include Greek or strained yogurt, you'll probably need to add a bit more.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups strained nonfat or whole milk yogurt\u003cbr>\n1 cup peaches peeled, chopped and pureed\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 - 1/2 cup peach nectar (I used Kerns) (measurement varies according to taste and\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If straining yogurt, do so at least 4-6 hours ahead of time by placing your yogurt in cheesecloth and tying it at the top. Then set the package in a strainer set over a large bowl or container to catch the liquids. After a few hours your yogurt will be so thick and creamy it will look more like cream cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/straining-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/straining-yogurt.jpg\" alt=\"\" title=\"straining yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14755\">\u003c/a>\u003c/p>\n\u003cp>2. Peel, chop and puree your peaches until smooth. \u003c/p>\n\u003cp>3. Place peach puree and sugar in a small pot and heat until sugar melts into the peaches. Cool mixture. You can also just add simple syrup instead of sugar to the peaches if you have some on hand.\u003c/p>\n\u003cp>4. Once peach puree mixture is cool, set up your ice cream maker so it's ready to go.\u003c/p>\n\u003cp>5. Take the yogurt out of the refrigerator and place in a large bowl. Mix in the peach puree and peach nectar. Taste and add more nectar if needed.\u003c/p>\n\u003cp>6. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/peanut-butter-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/peanut-butter-frozen-yogurt.jpg\" alt=\"\" title=\"peanut butter frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14756\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Peanut Butter Frozen Yogurt\u003c/strong>\u003cbr>\nThis recipe uses a heated peanut butter, sugar and water combination, which flavors the yogurt beautifully and provides a nice backdrop for toppings, such as chocolate jimmies, crumbled peanut butter cups, or M & Ms. I used nonfat plain yogurt, but will use vanilla flavored yogurt next time as I think it will nicely compliment the peanut butter flavors. I also recommend against using strained yogurt in this recipe as the peanut butter is already thick enough.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> the measurements for this recipe vary according to taste. If you like your frozen yogurt light and tangy, then use 1/2 cup peanut butter and sugar; if you like a more pronounced peanut butter flavor, then go with the 3/4 measurements.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 - 3/4 creamy peanut butter\u003cbr>\n1/2 - 3/4 cup sugar\u003cbr>\n2 cups nonfat or whole vanilla-flavored yogurt (not strained)\u003cbr>\n1/4 cup water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place peanut butter, sugar and water in a pot and set on medium heat. Heat mixture while constantly stirring until peanut butter and sugar are melted into each other. If mixture is too thick (you should be able to easily stir the peanut butter), add a little more water. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cooking-the-sugar-into-the-peanut-butter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cooking-the-sugar-into-the-peanut-butter.jpg\" alt=\"\" title=\"cooking the sugar into the peanut butter\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14758\">\u003c/a>\u003c/p>\n\u003cp>2. Cool peanut butter mixture. You can do this in a cold water bath (setting the mix in a bowl and then placing that bowl over a larger bowl containing ice cubes and water) or just let it cool on its on the counter. Then place it in the refrigerator so it's cool but still stirable. \u003c/p>\n\u003cp>3. Set up your ice cream maker so it's ready to go.\u003c/p>\n\u003cp>4. Take the yogurt out of the refrigerator and place in a large bowl. Stir in the peanut butter mixture. \u003c/p>\n\u003cp>5. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/banana-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/banana-frozen-yogurt.jpg\" alt=\"\" title=\"banana frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14757\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Banana Frozen Yogurt\u003c/strong>\u003cbr>\nThe Banana Frozen Yogurt recipe uses vanilla yogurt mixed with bananas that have been pureed with a little juice. This was hands down my kids favorite froyo and was also the easiest to make as you don’t need to heat anything.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups vanilla yogurt (whole milk, lowfat or nonfat)\u003cbr>\n1/2 cup mango, apricot, orange or any other full-bodied juice\u003cbr>\n2 large or 3 medium bananas cut up\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003cbr>\n1. Chop up bananas and then puree with the juice.\u003c/p>\n\u003cp>2. Set up ice cream maker so it's ready to go.\u003c/p>\n\u003cp>3. Take the yogurt out of the refrigerator and place in a large bowl. Stir in the banana mixture. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/diy-stephanie500.jpg\" alt=\"Stephanie Rosenbaum and her wares at DIY fair\" title=\"Steph Squared Cafe-Stephanie Rosenbaum and her wares at InDIYpendent Culture Faire\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13370\">\u003cbr>\n\u003cem>Steph Squared Cafe: Stephanie Rosenbaum and her wares at the InDIYpendent Culture Faire. Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Total strangers--pleasant people all, I'm sure, but still, to me completely unknown--are waking up this morning and starting their day with jam from my kitchen. Lemon Lady Marmalade on their scones, perhaps, or Citrus Commotion on their whole-wheat toast, perhaps a little Strawberry Beautiful stirred into their goat-milk yogurt. \u003c/p>\n\u003cp>Before, you had to know me pretty well to score a jar of jam. I made my jams and jellies in very small batches, often from backyard or foraged fruit (blackberries from China Beach were a particular favorite), and bestowed them on holidays and birthdays to family and a few select pals. I wasn't above snooping through the recipients' cabinets a few months later; if the jam was still there, dusty and unopened, they were off the list. There were too many other people (mostly my blood relations, but still) who inhaled the stuff and promptly returned the empty jars, nudging for a refill. \u003c/p>\n\u003cp>But what Moliere said about writing is just as true for jamming: First you do it for love, then for a few close friends, and then for money. After the second Underground Farmers' Market, I had to send a rather abashed note to my circuit of jam fans. \"Remember that jam I gave you for Christmas? I hope you liked it, because there isn't any more. I sold all the rest to strangers. For money.\"\u003c/p>\n\u003cp>This week's foray into jam-commerce was a fun and funky one, the first-ever \u003ca href=\"http://nvarts.org/wandering_rose.shtml\">InDIYpendent Culture Faire\u003c/a> up in Napa. Organized as a benefit for local arts organization Wandering Rose, the Faire is a two-day event continuing today from noon to sundown. On a small-town scale, it's part Burning Man, part Maker's Faire, part all-ages, hands-on, anything-goes art class.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Just look for the spray-painted signs and the skate park set up on one side of the parking lot, next to a taco truck (a real one, not a hipster-ironic one) doing a brisk business in tortas and carne asada burritos. \u003c/p>\n\u003cp>Along the walls of the old furniture warehouse there were murals being painted, a bike-repair workshop in progress, a local community garden demonstrating easy backyard composting with buckets of leaves and lawn clippings, a guy drawing an elaborately detailed eight-foot-tall Egyptian mummy in colored chalk, and loads of spray-paint, chalk, and markers to share. A girl in a top hat, looking like Emily the Strange, dreamily marked a pentagram in blue chalk by the entrance. Another pair of girls chalk-traced the outlines of their sneakers, writing \"Have Fun!\" with an arrow pointing inside, and \"No Fun\" with an arrow pointing away.\u003c/p>\n\u003cp>Inside, a dozen tables were loaded with art supplies from feathers and tissue paper to paints, markers, crayons, and ink stamps. A woman sat on the floor in one corner, gluing scraps of cardboard and colored paper onto a panel labeled \"Garbage Art\". Jewelry makers displayed their necklaces draped over old baby dolls and mannequin torsos. There were zines--zines!--and poetry chapbooks, and kids lying on the floor with their arms sleeved in sock puppets. Upstairs, in a warren of small rooms, was a more formal gallery show of paintings photographs, and video art. Of course, there were bands, and teens Dumpster-diving every aesthetic: 80s punk, 90's grunge, guys with Jesus-in-Godspell hair and superhero tights. \u003c/p>\n\u003cp>And among all this art was the Steph Squared Cafe, offering homemade jams, cool gypsy art furniture painted by Stephane von Stephane, and copies of my honey and astrology cookbooks. And yes, the jam did sell, and I hope everyone that bought some is a little happier this morning because of it. \u003c/p>\n\u003cp> But the real sleeper hit of the fair was our last-minute brainwave: bowls of whipped cream and organic strawberries, dished up for $3 a pop. \u003c/p>\n\u003cp>Who wouldn't like strawberries and cream? For such a punk event, there were a whole lot of regular moms and kids, and we were the only dessert in town, and an organic one one at that. The inspiration was a simple one: a kitchen full of too many berries, no room in the fridge and not enough time to turn them all into jam. Enter a half-gallon of cream, a handy whipped-cream dispenser, and sticky-sweet happiness for a whole lot of kids and their parents. \u003c/p>\n\u003cp>While it's hard to improve on the simple perfection of strawberries and cream (the folks at Wimbleton do know their stuff), adding a biscuit and turning the affair into strawberry shortcake is the way to do it. Now, first off: to me, a true strawberry shortcake is based on a biscuit, gentle and flaky and just barely sweetened. You may think that strawberry shortcake is rightly made with those puffy yellow spongecakes sold six to a package in the supermarket, but you'd be wrong. The biscuit's buttery sturdiness of the biscuit against the intense sweet-tartness of the berries, all under a sliding avalanche of real cream just barely whipped: that is what beckons in summer with a true flourish. \u003c/p>\n\u003cp>For Memorial Day, coming a couple of weeks, or the 4th of July, you can add a sprinkle of blueberries for the patriotic red-white-and-blue effect. Biscuit cutters shaped like stars or hearts can give the whole presentation a little whimsy with no more effort than cutting simple circles or triangles. As for the exact layering of the berries and cream, it's up to you. Berries first (to soak the fluffy split biscuit innards with juice), a dollop of cream, then the biscuit top precariously balanced and topped with more cream and berries would be my \u003ci>modus operandi\u003c/i>, but really, there's no way of not to get it right. \u003c/p>\n\u003cp>Do go to the farmers' market for your berries, and taste around to find your favorite variety and grower. Right now, I'm in love with the organic Albion berries from \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_92.php\">Yerena Farms\u003c/a>, a family operation that sells at the Ferry Plaza, Civic Center, and Alemany markets in San Francisco. But I wouldn't kick the flavorful organic Chandler and Seascape berries from \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farms\u003c/a> out of bed either. You can find them at Oakland's Grand Lake, Marin's Civic Center, and San Francisco's Alemany Markets, among others. \u003c/p>\n\u003cp>Look for berries that are red from stalk to tip (white shoulders and white tips are sure signs of underripeness). And take a deep whiff before you buy: strawberries that smell good, taste good. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/strawberry-shortcake.jpg\" alt=\"strawberry shortcake\" title=\"strawberry shortcake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13382\">\u003c/p>\n\u003cp>\u003cstrong>Strawberry Shortcake\u003c/strong>\u003cbr>\nAssemble just before serving, so the biscuits don't get soggy. You can also pass the biscuits, cream, and berries separately and let each person divine their own perfect proportions of biscuit to cream to berries. If desired, you can play around with flavoring for the biscuits. Orange rind? Cardamom? Whatever you like. \u003c/p>\n\u003cp>Serves 6 to 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor the biscuits:\u003cbr>\n1 1/2 cups all-purpose flour\u003cbr>\n1/4 cup cornmeal\u003cbr>\n2 1/2 tsp baking powder\u003cbr>\n1/4 cup sugar\u003cbr>\n1/4 tsp salt\u003cbr>\n6 tablespoons butter, very cold, cut into cubes\u003cbr>\n1 egg, lightly beaten\u003cbr>\n1/3 cup heavy cream or half-and-half, plus a little extra for brushing tops of biscuits\u003c/p>\n\u003cp>4 cups strawberries, hulled and sliced (2 to 3 pint baskets)\u003cbr>\n2 tablespoons sugar\u003c/p>\n\u003cp>For the cream:\u003cbr>\n1 cup heavy cream\u003cbr>\n1/2 to 2 tablespoons powdered sugar, to taste, optional\u003cbr>\n1 tsp vanilla extract, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Preheat oven to 425F. In a large bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. \u003c/p>\n\u003cp>2. Using a pastry blender, a pair of butter knives, or your fingers, cut butter into flour mixture until the butter bits are pea-sized. (You can also pulse briefly in a food processor--faster, but more stuff to clean afterwards.)\u003c/p>\n\u003cp>3. Add egg and cream and stir lightly until mixture just holds together. Knead gently two or three times. On a floured countertop, pat out into a round about 1 inch thick. Using a biscuit cutter or a knife, cut out into rounds or other shapes. Place on a baking sheet and brush lightly with cream. \u003c/p>\n\u003cp>4. Bake 12 to 15 minutes, until pale golden. Remove to a rack to cool.\u003c/p>\n\u003cp>5. While biscuits are baking, mix strawberries and sugar, crushing a few of the berries with a fork, and set aside. As the berries sit, the sugar will draw out the juices to form a garnet-colored puddle that you can dribble inside the biscuits as you go. Lovely.\u003c/p>\n\u003cp>6. Once biscuits are warm, not hot, to the touch, whip the cream until just thickened. If desired, add sugar and vanilla to taste. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>7. Split each biscuit and place on a plate. Add a spoonful of berries, with juice. Dollop with cream. Top with the other half of the biscuit, some more berries, and more cream. Serve.\u003c/p>\n\n",
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"excerpt": "Summer is on the way, time for strawberries and cream & do-it-yourself art at the Napa InDIYdependent Culture Faire. And what to do with all the leftovers? Homemade strawberry shortcake, of course!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/diy-stephanie500.jpg\" alt=\"Stephanie Rosenbaum and her wares at DIY fair\" title=\"Steph Squared Cafe-Stephanie Rosenbaum and her wares at InDIYpendent Culture Faire\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13370\">\u003cbr>\n\u003cem>Steph Squared Cafe: Stephanie Rosenbaum and her wares at the InDIYpendent Culture Faire. Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Total strangers--pleasant people all, I'm sure, but still, to me completely unknown--are waking up this morning and starting their day with jam from my kitchen. Lemon Lady Marmalade on their scones, perhaps, or Citrus Commotion on their whole-wheat toast, perhaps a little Strawberry Beautiful stirred into their goat-milk yogurt. \u003c/p>\n\u003cp>Before, you had to know me pretty well to score a jar of jam. I made my jams and jellies in very small batches, often from backyard or foraged fruit (blackberries from China Beach were a particular favorite), and bestowed them on holidays and birthdays to family and a few select pals. I wasn't above snooping through the recipients' cabinets a few months later; if the jam was still there, dusty and unopened, they were off the list. There were too many other people (mostly my blood relations, but still) who inhaled the stuff and promptly returned the empty jars, nudging for a refill. \u003c/p>\n\u003cp>But what Moliere said about writing is just as true for jamming: First you do it for love, then for a few close friends, and then for money. After the second Underground Farmers' Market, I had to send a rather abashed note to my circuit of jam fans. \"Remember that jam I gave you for Christmas? I hope you liked it, because there isn't any more. I sold all the rest to strangers. For money.\"\u003c/p>\n\u003cp>This week's foray into jam-commerce was a fun and funky one, the first-ever \u003ca href=\"http://nvarts.org/wandering_rose.shtml\">InDIYpendent Culture Faire\u003c/a> up in Napa. Organized as a benefit for local arts organization Wandering Rose, the Faire is a two-day event continuing today from noon to sundown. On a small-town scale, it's part Burning Man, part Maker's Faire, part all-ages, hands-on, anything-goes art class.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just look for the spray-painted signs and the skate park set up on one side of the parking lot, next to a taco truck (a real one, not a hipster-ironic one) doing a brisk business in tortas and carne asada burritos. \u003c/p>\n\u003cp>Along the walls of the old furniture warehouse there were murals being painted, a bike-repair workshop in progress, a local community garden demonstrating easy backyard composting with buckets of leaves and lawn clippings, a guy drawing an elaborately detailed eight-foot-tall Egyptian mummy in colored chalk, and loads of spray-paint, chalk, and markers to share. A girl in a top hat, looking like Emily the Strange, dreamily marked a pentagram in blue chalk by the entrance. Another pair of girls chalk-traced the outlines of their sneakers, writing \"Have Fun!\" with an arrow pointing inside, and \"No Fun\" with an arrow pointing away.\u003c/p>\n\u003cp>Inside, a dozen tables were loaded with art supplies from feathers and tissue paper to paints, markers, crayons, and ink stamps. A woman sat on the floor in one corner, gluing scraps of cardboard and colored paper onto a panel labeled \"Garbage Art\". Jewelry makers displayed their necklaces draped over old baby dolls and mannequin torsos. There were zines--zines!--and poetry chapbooks, and kids lying on the floor with their arms sleeved in sock puppets. Upstairs, in a warren of small rooms, was a more formal gallery show of paintings photographs, and video art. Of course, there were bands, and teens Dumpster-diving every aesthetic: 80s punk, 90's grunge, guys with Jesus-in-Godspell hair and superhero tights. \u003c/p>\n\u003cp>And among all this art was the Steph Squared Cafe, offering homemade jams, cool gypsy art furniture painted by Stephane von Stephane, and copies of my honey and astrology cookbooks. And yes, the jam did sell, and I hope everyone that bought some is a little happier this morning because of it. \u003c/p>\n\u003cp> But the real sleeper hit of the fair was our last-minute brainwave: bowls of whipped cream and organic strawberries, dished up for $3 a pop. \u003c/p>\n\u003cp>Who wouldn't like strawberries and cream? For such a punk event, there were a whole lot of regular moms and kids, and we were the only dessert in town, and an organic one one at that. The inspiration was a simple one: a kitchen full of too many berries, no room in the fridge and not enough time to turn them all into jam. Enter a half-gallon of cream, a handy whipped-cream dispenser, and sticky-sweet happiness for a whole lot of kids and their parents. \u003c/p>\n\u003cp>While it's hard to improve on the simple perfection of strawberries and cream (the folks at Wimbleton do know their stuff), adding a biscuit and turning the affair into strawberry shortcake is the way to do it. Now, first off: to me, a true strawberry shortcake is based on a biscuit, gentle and flaky and just barely sweetened. You may think that strawberry shortcake is rightly made with those puffy yellow spongecakes sold six to a package in the supermarket, but you'd be wrong. The biscuit's buttery sturdiness of the biscuit against the intense sweet-tartness of the berries, all under a sliding avalanche of real cream just barely whipped: that is what beckons in summer with a true flourish. \u003c/p>\n\u003cp>For Memorial Day, coming a couple of weeks, or the 4th of July, you can add a sprinkle of blueberries for the patriotic red-white-and-blue effect. Biscuit cutters shaped like stars or hearts can give the whole presentation a little whimsy with no more effort than cutting simple circles or triangles. As for the exact layering of the berries and cream, it's up to you. Berries first (to soak the fluffy split biscuit innards with juice), a dollop of cream, then the biscuit top precariously balanced and topped with more cream and berries would be my \u003ci>modus operandi\u003c/i>, but really, there's no way of not to get it right. \u003c/p>\n\u003cp>Do go to the farmers' market for your berries, and taste around to find your favorite variety and grower. Right now, I'm in love with the organic Albion berries from \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_92.php\">Yerena Farms\u003c/a>, a family operation that sells at the Ferry Plaza, Civic Center, and Alemany markets in San Francisco. But I wouldn't kick the flavorful organic Chandler and Seascape berries from \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farms\u003c/a> out of bed either. You can find them at Oakland's Grand Lake, Marin's Civic Center, and San Francisco's Alemany Markets, among others. \u003c/p>\n\u003cp>Look for berries that are red from stalk to tip (white shoulders and white tips are sure signs of underripeness). And take a deep whiff before you buy: strawberries that smell good, taste good. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/strawberry-shortcake.jpg\" alt=\"strawberry shortcake\" title=\"strawberry shortcake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13382\">\u003c/p>\n\u003cp>\u003cstrong>Strawberry Shortcake\u003c/strong>\u003cbr>\nAssemble just before serving, so the biscuits don't get soggy. You can also pass the biscuits, cream, and berries separately and let each person divine their own perfect proportions of biscuit to cream to berries. If desired, you can play around with flavoring for the biscuits. Orange rind? Cardamom? Whatever you like. \u003c/p>\n\u003cp>Serves 6 to 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor the biscuits:\u003cbr>\n1 1/2 cups all-purpose flour\u003cbr>\n1/4 cup cornmeal\u003cbr>\n2 1/2 tsp baking powder\u003cbr>\n1/4 cup sugar\u003cbr>\n1/4 tsp salt\u003cbr>\n6 tablespoons butter, very cold, cut into cubes\u003cbr>\n1 egg, lightly beaten\u003cbr>\n1/3 cup heavy cream or half-and-half, plus a little extra for brushing tops of biscuits\u003c/p>\n\u003cp>4 cups strawberries, hulled and sliced (2 to 3 pint baskets)\u003cbr>\n2 tablespoons sugar\u003c/p>\n\u003cp>For the cream:\u003cbr>\n1 cup heavy cream\u003cbr>\n1/2 to 2 tablespoons powdered sugar, to taste, optional\u003cbr>\n1 tsp vanilla extract, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Preheat oven to 425F. In a large bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. \u003c/p>\n\u003cp>2. Using a pastry blender, a pair of butter knives, or your fingers, cut butter into flour mixture until the butter bits are pea-sized. (You can also pulse briefly in a food processor--faster, but more stuff to clean afterwards.)\u003c/p>\n\u003cp>3. Add egg and cream and stir lightly until mixture just holds together. Knead gently two or three times. On a floured countertop, pat out into a round about 1 inch thick. Using a biscuit cutter or a knife, cut out into rounds or other shapes. Place on a baking sheet and brush lightly with cream. \u003c/p>\n\u003cp>4. Bake 12 to 15 minutes, until pale golden. Remove to a rack to cool.\u003c/p>\n\u003cp>5. While biscuits are baking, mix strawberries and sugar, crushing a few of the berries with a fork, and set aside. As the berries sit, the sugar will draw out the juices to form a garnet-colored puddle that you can dribble inside the biscuits as you go. Lovely.\u003c/p>\n\u003cp>6. Once biscuits are warm, not hot, to the touch, whip the cream until just thickened. If desired, add sugar and vanilla to taste. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>7. Split each biscuit and place on a plate. Add a spoonful of berries, with juice. Dollop with cream. Top with the other half of the biscuit, some more berries, and more cream. Serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743278569/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/funwithcooking500.jpg\" alt=\"fun food\" title=\"fun food\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13224\">\u003c/a>\u003cbr>\nThe best part about Mother's Day is, of course, the cooking that starts the day. At least that's how it is when you're eight, counting the scoopfuls of coffee grounds needed to make that all-important morning cup, showing off the brilliant red of raspberry jam in a pretty cut-glass bowl and finally nipping outside for a handful of blossoms to adorn the tray. \u003c/p>\n\u003cp>I still remember the production-with-a-capital-P that making Mother's Day breakfast in bed was for my two older sisters and I, with my dad hovering in the background to make sure we didn't burn the house down with the toast.\u003c/p>\n\u003cp>Being a guy with pretty high standards, especially when it came to food, I can imagine it took a lot of willpower for him to stand back and give us the satisfaction of doing the whole job ourselves, even if it meant Mom got a mouthful of grounds in her coffee (oops, someone forgot the filter paper) or scrambled eggs that would bounce if you dropped them. But I thank them both for letting us totter up the stairs with that laden tray. It's a great lesson, learning what it takes to turn ingredients into food, and to see how even the simplest cooking can be a gift of great generosity. \u003c/p>\n\u003cp>So, how exactly do you start? My own experience cooking with kids (none of my own, but auntie to many) has shown that a little Zen energy helps a lot. You really do need to appreciate the journey--the floor-powdering transition of flour, butter, and water into pie crust, the triumphal cracking of an egg--as the purpose of the adventure. You can't hurry a five year old through the mixing of a cookie dough, any more than you can keep his hands out of the chocolate chips. (And for that, I recommend keeping a small \"tasting bowl\" of chips, nuts, raisins, etc. for nibbling alongside, so all the goodie-packed raw dough doesn't disappear into little bellies along the way.) \u003c/p>\n\u003cp>Do bigger kitchen projects, like making a pie or mixing a meatloaf, when you have a little more time and the household isn't screaming with 6pm hunger. Let go of your banal adult standards of acceptable beauty. Embrace pink sprinkles as appropriate decoration for just about anything but garlic chicken. Don't stress about the mess, but don't let your kids blithely ribbon the place with molasses and then disappear, either. Make the clean-up as much a part of the activity as measuring and mixing. And don't assume that kids are only interested in sweet stuff. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Which leads me to the next tip: even when the whole household IS screaming with hunger, don't banish the kids from the kitchen. There are many boring and repetitive tasks--shelling peas, husking corn, tearing lettuce into bite-sized pieces, even getting the ketchup on the table and pouring the milk--that children find fascinating, or at least mildly entertaining. Anything that gets them involved and aware that there are steps you can master that will turn ingredients into food is a small step towards a well-fed adulthood. \u003c/p>\n\u003cp>Now that I know what a mess kids can make of a kitchen, I'm even more impressed at how much time and patience my mom extended in teaching me how to cook. It was never formal; she just let me hang around while she did what she did every day, the radio tuned to the local classical-music station, as she made granola and rolled out the crust for an apple pie (or, when the 80s arrived and she went back to work, quiche, quiche, and more quiche, the power-suited lady's best friend). \u003c/p>\n\u003cp>As I went from watching to helping to \"I can do it myself\", she quickly realized quickly that I needed the satisfaction of creating something on my own more than I needed perfection. So she let me make my own tiny pie in a little Pyrex cup, which I could dig into with pride while everyone else had to settle for an ordinary slice from the big one. My own little meatloaf, squished like Play-doh and baked in the same Pyrex cup, my own mini-loaf of braided challah: all kid food, made to scale, and most importantly, first shaped and then, eventually, made start to finish all by me. \u003c/p>\n\u003cp>Of course, things escalated pretty fast. Pretty soon, I couldn't wait for my family to leave the house for the day. I would hold my breath for 10 or 15 minutes, waiting for someone to run back up the stairs for a left-behind wallet or pair of glasses, and then I'd head straight for the kitchen. Dill bread from scratch, homemade mayonnaise, fragile tuiles that had to be shaped over a rolling pin while still hot: it wasn't until much later that I discovered that for most kids, nascent adolescent rebellion didn't involve the Joy of Cooking or Julia Child's recipe for spinach omelets. \u003c/p>\n\u003cp>Of course, I did get into trouble, more than once, when the family showed up early to discover a high-octane mess. Yes, full-on yelling, go-to-your-room, banished-from-the-kitchen kind of trouble, which somehow never precluded everyone from happily scarfing down whatever I'd made. This seemed, and still does, a tad unfair. After all, there's no omelet without breaking eggs, and certainly there are no tuiles without a certain amount of butter and flour on the floor, especially when you're twelve. \u003c/p>\n\u003cp>In my sister's household, it's her husband who is the cook of the family. As soon as my nephew Graham was old enough to stand up on his own, my brother-in-law fenced in a tall chair so that he could pull his son eye-level to the counter while he diced and chopped and pulled espresso shots. Now 12, Graham is an ace cook and an adventurous eater (and I'm sure only a few years away from becoming a cappuccino connoisseur). For Mother's Day, he and his sisters are making my sister homemade veggie sushi for dinner.\u003c/p>\n\u003cp>Really, though, even if your kid never gets farther in the kitchen than pinging the microwave, teach him how to set a table. Napkin and fork on the left, plate in the middle, knife (blade in), then spoon on the right. This is how it's done. If you can nail down the difference between your and you're, its and it's, you can master this small but crucial bit of social currency. Please, don't make me have to follow you around when you're 25, shifting your forks from one side to the other so you don't embarrass yourself. \u003c/p>\n\u003cp>\u003cstrong>Sesame Fish\u003c/strong>\u003cbr>\nI couldn't resist adding this recipe to my kids' cookbook \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743278569/kqedorg-20\">Fun Food\u003c/a>, since it was the one and only way we would eat fish as children. Cutting the fish into strips nudges it a fish-stick direction, while leaving the fillets whole gives you both a teachable moment in the ways and means of graceful fork management. Definitely serve ketchup, lemon-spiked mayo or tartar sauce on the side; every kid loves a dip. \u003c/p>\n\u003cp>1 1/2 lbs rock cod, halibut, or other firm white fish fillets\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1/4 tsp salt\u003cbr>\nfreshly ground pepper\u003cbr>\n2 eggs\u003cbr>\n1 cup sesame seeds\u003cbr>\n1/4 cup peanut or canola oil\u003cbr>\nlemon wedges, for serving\u003c/p>\n\u003cp>1. Wash your hands. Did you use soap? OK, now, what'll it be, fillets or fish sticks? Sticks? All right, now put those fillets on a cutting board and cut fish into strips, roughly 1 by 5 inches. Rinse and dry your hands again. Get out three wide, shallow bowls and two big clean plates. \u003c/p>\n\u003cp>2. Put the flour in the first bowl, and season it with salt and pepper.\u003c/p>\n\u003cp>3. Crack the eggs into bowl #2, then beat with a fork until well blended. \u003c/p>\n\u003cp>4. Finally, put the sesame seeds into the last bowl.\u003c/p>\n\u003cp>5. Line up the flour, eggs, and sesame seed bowls in that order) in front of you. \u003c/p>\n\u003cp>6. Drag a piece of fish through the flour, shaking off any extra. Dip it quickly into the egg, letting any excess drip off. Drag it through the sesame seeds, turning to get it coated evenly. Set it aside on a big clean plate. Repeat until you've coated all the fish. Place a layer of paper towels on plate #2, and set aside. \u003c/p>\n\u003cp>7. Now here's the hot-stove part where a grownup will definitely want to be in the room. Heat a saute pan over medium heat for 1 minute. Add oil and heat for another 30 seconds or so. Using tongs or a spatula, add the fish one by one to the pan. The coating should sizzle when it touches the oil. Don't crowd the pan; there should be a little space around each piece. (You may have to do this in batches)\u003c/p>\n\u003cp>8. Cook fish until golden brown, about 4 minutes per side. Transfer fish onto paper towels to drain. Repeat as needed to cook remaining fish. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>9. Serve hot with lemon wedges and the sauce of your choice. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743278569/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/funwithcooking500.jpg\" alt=\"fun food\" title=\"fun food\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13224\">\u003c/a>\u003cbr>\nThe best part about Mother's Day is, of course, the cooking that starts the day. At least that's how it is when you're eight, counting the scoopfuls of coffee grounds needed to make that all-important morning cup, showing off the brilliant red of raspberry jam in a pretty cut-glass bowl and finally nipping outside for a handful of blossoms to adorn the tray. \u003c/p>\n\u003cp>I still remember the production-with-a-capital-P that making Mother's Day breakfast in bed was for my two older sisters and I, with my dad hovering in the background to make sure we didn't burn the house down with the toast.\u003c/p>\n\u003cp>Being a guy with pretty high standards, especially when it came to food, I can imagine it took a lot of willpower for him to stand back and give us the satisfaction of doing the whole job ourselves, even if it meant Mom got a mouthful of grounds in her coffee (oops, someone forgot the filter paper) or scrambled eggs that would bounce if you dropped them. But I thank them both for letting us totter up the stairs with that laden tray. It's a great lesson, learning what it takes to turn ingredients into food, and to see how even the simplest cooking can be a gift of great generosity. \u003c/p>\n\u003cp>So, how exactly do you start? My own experience cooking with kids (none of my own, but auntie to many) has shown that a little Zen energy helps a lot. You really do need to appreciate the journey--the floor-powdering transition of flour, butter, and water into pie crust, the triumphal cracking of an egg--as the purpose of the adventure. You can't hurry a five year old through the mixing of a cookie dough, any more than you can keep his hands out of the chocolate chips. (And for that, I recommend keeping a small \"tasting bowl\" of chips, nuts, raisins, etc. for nibbling alongside, so all the goodie-packed raw dough doesn't disappear into little bellies along the way.) \u003c/p>\n\u003cp>Do bigger kitchen projects, like making a pie or mixing a meatloaf, when you have a little more time and the household isn't screaming with 6pm hunger. Let go of your banal adult standards of acceptable beauty. Embrace pink sprinkles as appropriate decoration for just about anything but garlic chicken. Don't stress about the mess, but don't let your kids blithely ribbon the place with molasses and then disappear, either. Make the clean-up as much a part of the activity as measuring and mixing. And don't assume that kids are only interested in sweet stuff. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Which leads me to the next tip: even when the whole household IS screaming with hunger, don't banish the kids from the kitchen. There are many boring and repetitive tasks--shelling peas, husking corn, tearing lettuce into bite-sized pieces, even getting the ketchup on the table and pouring the milk--that children find fascinating, or at least mildly entertaining. Anything that gets them involved and aware that there are steps you can master that will turn ingredients into food is a small step towards a well-fed adulthood. \u003c/p>\n\u003cp>Now that I know what a mess kids can make of a kitchen, I'm even more impressed at how much time and patience my mom extended in teaching me how to cook. It was never formal; she just let me hang around while she did what she did every day, the radio tuned to the local classical-music station, as she made granola and rolled out the crust for an apple pie (or, when the 80s arrived and she went back to work, quiche, quiche, and more quiche, the power-suited lady's best friend). \u003c/p>\n\u003cp>As I went from watching to helping to \"I can do it myself\", she quickly realized quickly that I needed the satisfaction of creating something on my own more than I needed perfection. So she let me make my own tiny pie in a little Pyrex cup, which I could dig into with pride while everyone else had to settle for an ordinary slice from the big one. My own little meatloaf, squished like Play-doh and baked in the same Pyrex cup, my own mini-loaf of braided challah: all kid food, made to scale, and most importantly, first shaped and then, eventually, made start to finish all by me. \u003c/p>\n\u003cp>Of course, things escalated pretty fast. Pretty soon, I couldn't wait for my family to leave the house for the day. I would hold my breath for 10 or 15 minutes, waiting for someone to run back up the stairs for a left-behind wallet or pair of glasses, and then I'd head straight for the kitchen. Dill bread from scratch, homemade mayonnaise, fragile tuiles that had to be shaped over a rolling pin while still hot: it wasn't until much later that I discovered that for most kids, nascent adolescent rebellion didn't involve the Joy of Cooking or Julia Child's recipe for spinach omelets. \u003c/p>\n\u003cp>Of course, I did get into trouble, more than once, when the family showed up early to discover a high-octane mess. Yes, full-on yelling, go-to-your-room, banished-from-the-kitchen kind of trouble, which somehow never precluded everyone from happily scarfing down whatever I'd made. This seemed, and still does, a tad unfair. After all, there's no omelet without breaking eggs, and certainly there are no tuiles without a certain amount of butter and flour on the floor, especially when you're twelve. \u003c/p>\n\u003cp>In my sister's household, it's her husband who is the cook of the family. As soon as my nephew Graham was old enough to stand up on his own, my brother-in-law fenced in a tall chair so that he could pull his son eye-level to the counter while he diced and chopped and pulled espresso shots. Now 12, Graham is an ace cook and an adventurous eater (and I'm sure only a few years away from becoming a cappuccino connoisseur). For Mother's Day, he and his sisters are making my sister homemade veggie sushi for dinner.\u003c/p>\n\u003cp>Really, though, even if your kid never gets farther in the kitchen than pinging the microwave, teach him how to set a table. Napkin and fork on the left, plate in the middle, knife (blade in), then spoon on the right. This is how it's done. If you can nail down the difference between your and you're, its and it's, you can master this small but crucial bit of social currency. Please, don't make me have to follow you around when you're 25, shifting your forks from one side to the other so you don't embarrass yourself. \u003c/p>\n\u003cp>\u003cstrong>Sesame Fish\u003c/strong>\u003cbr>\nI couldn't resist adding this recipe to my kids' cookbook \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743278569/kqedorg-20\">Fun Food\u003c/a>, since it was the one and only way we would eat fish as children. Cutting the fish into strips nudges it a fish-stick direction, while leaving the fillets whole gives you both a teachable moment in the ways and means of graceful fork management. Definitely serve ketchup, lemon-spiked mayo or tartar sauce on the side; every kid loves a dip. \u003c/p>\n\u003cp>1 1/2 lbs rock cod, halibut, or other firm white fish fillets\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1/4 tsp salt\u003cbr>\nfreshly ground pepper\u003cbr>\n2 eggs\u003cbr>\n1 cup sesame seeds\u003cbr>\n1/4 cup peanut or canola oil\u003cbr>\nlemon wedges, for serving\u003c/p>\n\u003cp>1. Wash your hands. Did you use soap? OK, now, what'll it be, fillets or fish sticks? Sticks? All right, now put those fillets on a cutting board and cut fish into strips, roughly 1 by 5 inches. Rinse and dry your hands again. Get out three wide, shallow bowls and two big clean plates. \u003c/p>\n\u003cp>2. Put the flour in the first bowl, and season it with salt and pepper.\u003c/p>\n\u003cp>3. Crack the eggs into bowl #2, then beat with a fork until well blended. \u003c/p>\n\u003cp>4. Finally, put the sesame seeds into the last bowl.\u003c/p>\n\u003cp>5. Line up the flour, eggs, and sesame seed bowls in that order) in front of you. \u003c/p>\n\u003cp>6. Drag a piece of fish through the flour, shaking off any extra. Dip it quickly into the egg, letting any excess drip off. Drag it through the sesame seeds, turning to get it coated evenly. Set it aside on a big clean plate. Repeat until you've coated all the fish. Place a layer of paper towels on plate #2, and set aside. \u003c/p>\n\u003cp>7. Now here's the hot-stove part where a grownup will definitely want to be in the room. Heat a saute pan over medium heat for 1 minute. Add oil and heat for another 30 seconds or so. Using tongs or a spatula, add the fish one by one to the pan. The coating should sizzle when it touches the oil. Don't crowd the pan; there should be a little space around each piece. (You may have to do this in batches)\u003c/p>\n\u003cp>8. Cook fish until golden brown, about 4 minutes per side. Transfer fish onto paper towels to drain. Repeat as needed to cook remaining fish. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>9. Serve hot with lemon wedges and the sauce of your choice. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "I'll Have a Shirley Temple... and Make It Black.",
"title": "I'll Have a Shirley Temple... and Make It Black.",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-11769\" title=\"Shirley Temple Black Cocktail\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Shirley-Temple-Black-Cocktail1.jpg\" alt=\"Shirley Temple Black Cocktail\" width=\"233\" height=\"350\">The other night at work, I watched as a fellow server carried a tray of cocktails to one of his tables. On that tray were three beverages known as Shirley Temples.\u003c/p>\n\u003cp>As he passed me, I commented with mock indignance, \"Poor Jane Withers, no one ever named a drink after \u003cem>her\u003c/em>. It's always Shirley, Shirley, Shirley.\"\u003c/p>\n\u003cp>Which was exactly what was happening as I spoke the words. One Shirley, two Shirley, three Shirleys down...\u003c/p>\n\u003cp>So I resolved then and there to create a drink in Jane Withers' honor to make up for nearly seven decades-worth of slight.\u003c/p>\n\u003cp>For those of you not well-versed in Depression-Era (the 1930's version, not the present one) pop culture, Jane Withers gained fame as Shirley Temple's nemesis in a film or two, most notably in Bright Eyes. Meaner, bigger, and less endearing, she was still entertaining enough to hold her own against Miss Temple. And if I have to explain to you who Shirley Temple is, I am going to cry.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Just watch and you'll see what I mean:\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=ltsEms2SkGI&hl=en_US&fs=1&]\u003c/p>\n\u003cp>When I got home, I thought about what to make and came up blank. Who even remembers Jane Withers anymore, except me, I mean? Should I just simply do a take-off of a Shirley Temple? Would I add bitters? Make it taller? I was frustrated. There is little pay-off in naming anything after a child who lived her early years in Miss Temple's enormous career shadow.\u003c/p>\n\u003cp>I needed a drink.\u003c/p>\n\u003cp>And, suddenly, there was the answer. I decided then and there to forget all about Miss Withers and create an adult beverage in honor of the infinitely more famous Miss Temple. I know what you're thinking-- I'm a star-(expletive)er.\u003c/p>\n\u003cp>Well, I guess you're right. I am a star-(expletive)er (never, mind you, in a literal sense). And why not? Shirley Temple the mega-child star transitioned successfully into adulthood as Shirley Temple Black-- wife, mother, representative to the United Nations General Assembly (Nixon), the first female Chief of Protocol of the United States (Carter), and U.S. Ambassador to both Ghana (Ford) and Czechoslovakia (Bush the Elder). If anyone has earned a good, stiff drink, it is she.\u003c/p>\n\u003cp>\u003cstrong>Shirley Temple Black\u003c/strong>\u003c/p>\n\u003cp>The Shirley Temple is far-and-away the most popular \"kiddie cocktail\" in the world-- fitting that it was named for the most popular child actor to have ever existed.\u003c/p>\n\u003cp>The original Shirley Temple drink was, as one rumor has it, created by a bartender at The Royal Hawaiian Hotel in Honolulu in the 1930's-- a place Miss Temple visited with her family many times.\u003c/p>\n\u003cp>It is a non-alcoholic beverage made with ginger ale or some sort of lemon-lime soda, grenadine syrup, a garnish of maraschino cherries and a slice of orange. The Canadians love to add a splash of orange juice, and so do I-- it just makes the thing that much more wholesome, which is something Canadians know all about. After all, they did send us the original America's Sweetheart, \u003ca href=\"http://en.wikipedia.org/wiki/Mary_Pickford\">Mary Pickford\u003c/a>. Miss Pickford, if you didn't know, served as the hairstyle inspiration for Miss Temple. No Pickford, no Curly Top.\u003c/p>\n\u003cp>The whole notion of kiddie cocktails centers around their ability to allow children to participate somewhat benignly in adult cocktail culture-- preparing them in a sense for their futures as alcohol-swigging grown-ups to whom they look up, both physically and morally.\u003c/p>\n\u003cp>Maybe they're not so benign, after all.\u003c/p>\n\u003cp>The idea of the Shirley Temple Black is entirely upside down. It is a drink that allows me to mix and mingle with the wee 'uns from time to time without having them point at my Manhattan and ask what's in it. With an innocent-looking, yet boozy Shirley Temple Black, I can gently tone down those shrieks of bouncy castle delight, or steel myself for the twenty-seventh consecutive screening of Thomas the Tank Engine more or less unnoticed.\u003c/p>\n\u003cp>At the next children's party I am obliged to attend, when the host or hostess asks me what I'm having, you know my answer's going to be:\u003c/p>\n\u003cp>\"I'll have a Shirley Temple, and make it Black.\"\u003c/p>\n\u003cp>\u003cstrong>Makes One Deceptive Little Cocktail\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>1 ounce white rum\u003c/p>\n\u003cp>1/2 ounce Maraschino liqueur\u003c/p>\n\u003cp>A splash of grenadine\u003c/p>\n\u003cp>A splash of fresh orange juice\u003c/p>\n\u003cp>Ginger Beer\u003c/p>\n\u003cp>Crushed ice\u003c/p>\n\u003cp>Orange zest or a slice of orange for garnish.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Fill a highball or double old fashioned glass with crushed ice. Pour in rum, maraschino liqueur, grenadine, and splash of orange juice. Fill to near the top, but not brimming (remember, there are children present whose motor skills aren't yet finely tuned) with Ginger Beer and garnish with orange.\u003c/p>\n\u003cp>Drink immediately to bring your own motor skills closer the the level of the precious little ones.\u003c/p>\n\u003cp>\u003cstrong>Variation: The Jane Withers\u003c/strong>\u003c/p>\n\u003cp>Just like a Roy Rogers is the classic cola-based alter ego of a Shirley Temple, I felt the Shirley Temple Black was in need of a foil. Feeling guilty that I was turning away from the woman I had originally intended to honor, my friend Rebecca suggested this drink might be delicious with a slug of rye instead of rum.\u003c/p>\n\u003cp>Of course she would say that-- her boyfriend is an amazing mixologist.\u003c/p>\n\u003cp>So here you go, Miss Withers-- a drink created especially for you:\u003c/p>\n\u003cp>\u003cstrong>The Jane Withers\u003c/strong>\u003c/p>\n\u003cp>It's kickier than a Shirley Temple Black, and guaranteed to unclog your pipes faster than \u003ca href=\"http://www.youtube.com/watch?v=OZxc-XvTPl0\">Josephine the Plumber\u003c/a>.\u003c/p>\n\u003cp>To make a Jane Withers, simply substitute rye for rum.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And we're done. I hope everybody's happy.\u003c/p>\n\n",
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"excerpt": "The whole notion of kiddie cocktails centers around their ability to allow children to participate somewhat benignly in adult cocktail culture-- preparing them in a sense for their futures as alcohol-swigging grown-ups to whom they look up, both physically and morally.\r\n\r\nMaybe they're not so benign, after all.\r\n\r\nThe idea of the Shirley Temple Black is entirely upside down. It is a drink that allows me to mix and mingle with the wee 'uns from time to time without having them point at my Manhattan and ask what's in it. With an innocent-looking, yet boozy Shirley Temple Black, I can gently tone down those shrieks of bouncy castle delight, or steel myself for the twenty-seventh consecutive screening of Thomas the Tank Engine more or less unnoticed.\r\n\r\nAt the next children's party I am obliged to attend, when the host or hostess asks me what I'm having, you know my answer's going to be:\r\n\r\n\"I'll have a Shirley Temple, and make it Black.\"",
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"description": "The whole notion of kiddie cocktails centers around their ability to allow children to participate somewhat benignly in adult cocktail culture-- preparing them in a sense for their futures as alcohol-swigging grown-ups to whom they look up, both physically and morally.\r\n\r\nMaybe they're not so benign, after all.\r\n\r\nThe idea of the Shirley Temple Black is entirely upside down. It is a drink that allows me to mix and mingle with the wee 'uns from time to time without having them point at my Manhattan and ask what's in it. With an innocent-looking, yet boozy Shirley Temple Black, I can gently tone down those shrieks of bouncy castle delight, or steel myself for the twenty-seventh consecutive screening of Thomas the Tank Engine more or less unnoticed.\r\n\r\nAt the next children's party I am obliged to attend, when the host or hostess asks me what I'm having, you know my answer's going to be:\r\n\r\n"I'll have a Shirley Temple, and make it Black."",
"title": "I'll Have a Shirley Temple... and Make It Black. | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-11769\" title=\"Shirley Temple Black Cocktail\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Shirley-Temple-Black-Cocktail1.jpg\" alt=\"Shirley Temple Black Cocktail\" width=\"233\" height=\"350\">The other night at work, I watched as a fellow server carried a tray of cocktails to one of his tables. On that tray were three beverages known as Shirley Temples.\u003c/p>\n\u003cp>As he passed me, I commented with mock indignance, \"Poor Jane Withers, no one ever named a drink after \u003cem>her\u003c/em>. It's always Shirley, Shirley, Shirley.\"\u003c/p>\n\u003cp>Which was exactly what was happening as I spoke the words. One Shirley, two Shirley, three Shirleys down...\u003c/p>\n\u003cp>So I resolved then and there to create a drink in Jane Withers' honor to make up for nearly seven decades-worth of slight.\u003c/p>\n\u003cp>For those of you not well-versed in Depression-Era (the 1930's version, not the present one) pop culture, Jane Withers gained fame as Shirley Temple's nemesis in a film or two, most notably in Bright Eyes. Meaner, bigger, and less endearing, she was still entertaining enough to hold her own against Miss Temple. And if I have to explain to you who Shirley Temple is, I am going to cry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just watch and you'll see what I mean:\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ltsEms2SkGI'\n title='//www.youtube.com/embed/ltsEms2SkGI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>When I got home, I thought about what to make and came up blank. Who even remembers Jane Withers anymore, except me, I mean? Should I just simply do a take-off of a Shirley Temple? Would I add bitters? Make it taller? I was frustrated. There is little pay-off in naming anything after a child who lived her early years in Miss Temple's enormous career shadow.\u003c/p>\n\u003cp>I needed a drink.\u003c/p>\n\u003cp>And, suddenly, there was the answer. I decided then and there to forget all about Miss Withers and create an adult beverage in honor of the infinitely more famous Miss Temple. I know what you're thinking-- I'm a star-(expletive)er.\u003c/p>\n\u003cp>Well, I guess you're right. I am a star-(expletive)er (never, mind you, in a literal sense). And why not? Shirley Temple the mega-child star transitioned successfully into adulthood as Shirley Temple Black-- wife, mother, representative to the United Nations General Assembly (Nixon), the first female Chief of Protocol of the United States (Carter), and U.S. Ambassador to both Ghana (Ford) and Czechoslovakia (Bush the Elder). If anyone has earned a good, stiff drink, it is she.\u003c/p>\n\u003cp>\u003cstrong>Shirley Temple Black\u003c/strong>\u003c/p>\n\u003cp>The Shirley Temple is far-and-away the most popular \"kiddie cocktail\" in the world-- fitting that it was named for the most popular child actor to have ever existed.\u003c/p>\n\u003cp>The original Shirley Temple drink was, as one rumor has it, created by a bartender at The Royal Hawaiian Hotel in Honolulu in the 1930's-- a place Miss Temple visited with her family many times.\u003c/p>\n\u003cp>It is a non-alcoholic beverage made with ginger ale or some sort of lemon-lime soda, grenadine syrup, a garnish of maraschino cherries and a slice of orange. The Canadians love to add a splash of orange juice, and so do I-- it just makes the thing that much more wholesome, which is something Canadians know all about. After all, they did send us the original America's Sweetheart, \u003ca href=\"http://en.wikipedia.org/wiki/Mary_Pickford\">Mary Pickford\u003c/a>. Miss Pickford, if you didn't know, served as the hairstyle inspiration for Miss Temple. No Pickford, no Curly Top.\u003c/p>\n\u003cp>The whole notion of kiddie cocktails centers around their ability to allow children to participate somewhat benignly in adult cocktail culture-- preparing them in a sense for their futures as alcohol-swigging grown-ups to whom they look up, both physically and morally.\u003c/p>\n\u003cp>Maybe they're not so benign, after all.\u003c/p>\n\u003cp>The idea of the Shirley Temple Black is entirely upside down. It is a drink that allows me to mix and mingle with the wee 'uns from time to time without having them point at my Manhattan and ask what's in it. With an innocent-looking, yet boozy Shirley Temple Black, I can gently tone down those shrieks of bouncy castle delight, or steel myself for the twenty-seventh consecutive screening of Thomas the Tank Engine more or less unnoticed.\u003c/p>\n\u003cp>At the next children's party I am obliged to attend, when the host or hostess asks me what I'm having, you know my answer's going to be:\u003c/p>\n\u003cp>\"I'll have a Shirley Temple, and make it Black.\"\u003c/p>\n\u003cp>\u003cstrong>Makes One Deceptive Little Cocktail\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>1 ounce white rum\u003c/p>\n\u003cp>1/2 ounce Maraschino liqueur\u003c/p>\n\u003cp>A splash of grenadine\u003c/p>\n\u003cp>A splash of fresh orange juice\u003c/p>\n\u003cp>Ginger Beer\u003c/p>\n\u003cp>Crushed ice\u003c/p>\n\u003cp>Orange zest or a slice of orange for garnish.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Fill a highball or double old fashioned glass with crushed ice. Pour in rum, maraschino liqueur, grenadine, and splash of orange juice. Fill to near the top, but not brimming (remember, there are children present whose motor skills aren't yet finely tuned) with Ginger Beer and garnish with orange.\u003c/p>\n\u003cp>Drink immediately to bring your own motor skills closer the the level of the precious little ones.\u003c/p>\n\u003cp>\u003cstrong>Variation: The Jane Withers\u003c/strong>\u003c/p>\n\u003cp>Just like a Roy Rogers is the classic cola-based alter ego of a Shirley Temple, I felt the Shirley Temple Black was in need of a foil. Feeling guilty that I was turning away from the woman I had originally intended to honor, my friend Rebecca suggested this drink might be delicious with a slug of rye instead of rum.\u003c/p>\n\u003cp>Of course she would say that-- her boyfriend is an amazing mixologist.\u003c/p>\n\u003cp>So here you go, Miss Withers-- a drink created especially for you:\u003c/p>\n\u003cp>\u003cstrong>The Jane Withers\u003c/strong>\u003c/p>\n\u003cp>It's kickier than a Shirley Temple Black, and guaranteed to unclog your pipes faster than \u003ca href=\"http://www.youtube.com/watch?v=OZxc-XvTPl0\">Josephine the Plumber\u003c/a>.\u003c/p>\n\u003cp>To make a Jane Withers, simply substitute rye for rum.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And we're done. I hope everybody's happy.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fast and Cheap: Cube Steak Sandwiches ",
"title": "Fast and Cheap: Cube Steak Sandwiches ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/steak-sandwich.jpg\" alt=\"steak sandwich\" title=\"steak sandwich\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11460\">\u003c/p>\n\u003cp>About a million years ago, when I was waitressing my way through college, I worked at a prime rib house. The name of the restaurant sounded more like a strip club than a steak joint -- I kid you not, it was The Gentleman's Choice. We were known for our prime cuts of beef plus a very decent bar. Our signature dish was, obviously, prime rib. But those thick slabs of beef were always a bit of a turn off for me. I was happy to avoid the meat overload with au jus and a baked potato side dish in favor of the simpler steak sandwich. While the prime rib plates seemed excessive for my tastes, the sandwich offered great beef flavor but in a crusty bun (and I really love the crunch). Since that time, I've always had a soft spot in my heart for a good steak sandwich.\u003c/p>\n\u003cp>Now although the sandwich from The Gentleman's Choice is my Platonic ideal, I can very rarely even try to duplicate it as the main ingredient is thinly sliced prime rib -- something only occasionally available at my house the day after Christmas. I'm also not one to make roast beef very often (actually, never). So a couple of years ago, after watching a \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/beef-and-horseradish-sauce-sandwich-recipe/index.html\">Barefoot Contessa episode where Ina Garten roasted an enormous (and very expensive) filet of beef\u003c/a> (which is essentially one large filet mignon) for her steak sandwich lunch, I went to the butcher feeling completely depressed. I wanted my own hearty steak sandwich, but knew that tenderloin and prime rib decadence wasn't in the cards for me as I didn't have Ina's budget. After chatting with the butcher about my dilemma, he came up with a solution: cube steak.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/seasoning-cube-steak.jpg\" alt=\"seasoning cube steak\" title=\"seasoning cube steak\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11461\">\u003c/p>\n\u003cp>Yes, this 1950s staple is my route to affordable steak sandwich success. Made from either the top or bottom round, cube steak undergoes a serious pounding that helps tenderize it into submission. So, although you start off with a chewier piece of meat than the upmarket prime rib roast or tenderloin, you end up with something that works beautifully when pressed into a bun. As a busy mom, I also love that this dish takes less than 10 minutes to make.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since my discovery, I've made various iterations of the steak sandwich, topping it with everything from cheese and onions for a mock Philly cheese steak, to mushrooms, onions and gravy for unadulterated comfort food. Sure, I would still love a thinly-sliced prime rib sandwich every now and again, but between Christmases, I'm happy to stick with the more inexpensive variety.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Comforting-Cube-Steak-Sandwich.jpg\" alt=\"Comforting Cube Steak Sandwich\" title=\"Comforting Cube Steak Sandwich\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11462\">\u003c/p>\n\u003cp>\u003cstrong>Comforting Cube Steak Sandwich\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 sandwiches\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 slices of cube steak\u003cbr>\n1 large onion thinly sliced\u003cbr>\n1 cup brown or white mushrooms thinly sliced\u003cbr>\n1/4 cup flour\u003cbr>\n1/2 tsp kosher or sea salt\u003cbr>\n1/4 tsp black pepper\u003cbr>\n2 Tbsp butter\u003cbr>\n2 Tbsp olive oil\u003cbr>\n1 Tbsp Worcestershire sauce\u003cbr>\n1/2 cup beer, wine or broth\u003cbr>\nMore salt and pepper to taste\u003cbr>\n4 crunchy rolls\u003cbr>\nHorseradish and mayonnaise (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Sprinkle salt and pepper on the meat.\u003cbr>\n2. Place flour on a flat plate and then add the remaining seasonings to the flour.\u003cbr>\n3. Dredge the meat in the flour and then set aside.\u003cbr>\n4. Heat the 1 Tbsp butter and 1 Tbsp oil in a large pan (I like to use my cast iron). When it bubbles and the pan is not, lay half the meat into the pan. Cook on each side for 2-3 minutes, or until done.\u003cbr>\n5. Remove meat from the pan and then add the remaining butter and oil, repeat step #4 and then remove the meat from the pan.\u003cbr>\n6. Add the onions and Worcestershire sauce to the pan along with extra oil if needed and sauté until soft. Add the sliced mushrooms and continue to sauté until they are soft and integrated into the onions. Remove vegetables from the pan.\u003cbr>\n7. Lower the heat and then add the beer, wine or broth to the pan, scraping up everything on the bottom of the pan. Because the meat was dredged in flour you should be able to make a nice gravy from the pan drippings, but if the gravy is too thin, make a slurry with some flour and more wine or beer and add to sauce to thicken.\u003cbr>\n8. Slice rolls (you can preheat these if you like) and then place two cooked cube steaks on each, topping with onions, mushrooms and gravy. Serve with a slather of some mayonnaise mixed with horseradish if desired.\u003c/p>\n\u003cp>\u003cstrong>Mock Philly Cheese Steak\u003c/strong>\u003c/p>\n\u003cp>If you're interested in a sandwich that's more like a Philly cheese steak, just omit the mushrooms and add some sliced peppers to the pan instead. Also, instead of making gravy just top the sandwich with cheese sauce (recipe below).\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 sandwiches\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 slices of cube steak\u003cbr>\n1 large onion thinly sliced\u003cbr>\n1 large red pepper thinly sliced\u003cbr>\n1 Tbsp Worcestershire sauce\u003cbr>\n1 cup cheese sauce (see recipe below)\u003cbr>\n1/2 tsp kosher or sea salt\u003cbr>\n1/4 tsp black pepper\u003cbr>\n2 Tbsp butter\u003cbr>\n2 Tbsp olive oil\u003cbr>\nMore salt and pepper to taste\u003cbr>\n4 crunchy rolls\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Sprinkle salt and pepper on the meat and then marinade in Worcestershire sauce for at least five minutes.\u003cbr>\n2. Heat the 1 Tbsp butter and 1 Tbsp oil in a large pan (I like to use my cast iron). When it bubbles and the pan is not, lay half the meat into the pan. Cook on each side for 2-3 minutes, or until done.\u003cbr>\n3. Remove meat from the pan and then add the remaining butter and oil, repeat step #2 and then remove the meat from the pan.\u003cbr>\n4. Add the onions to the pan along with Worcestershire sauce from the marinade. Add extra oil if needed and sauté until soft. Add the sliced peppers and continue to sauté until they are soft and integrated into the onions. Remove vegetables from the pan.\u003cbr>\n5. Meanwhile, make your cheese sauce (recipe below).\u003cbr>\n6. Slice rolls (you can preheat these if you like) and then place two cooked cube steaks on each, topping with onions and peppers. Slather on some cheese sauce and serve.\u003c/p>\n\u003cp>\u003cstrong>Cheese Sauce\u003c/strong>\u003cbr>\n\u003cstrong>\u003cbr>\nMakes:\u003c/strong> a little over 1 1/2 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\n1 cup whole or 2% warmed milk\u003cbr>\n1 cup grated cheese (mild cheddar, provolone, Swiss, Gruyere, American, a mix of each or whatever you like)\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat butter in a medium sauce pan.\u003cbr>\n2. When butter start to bubble, add in the flour and mix to create a roux.\u003cbr>\n3. Slowly add in the milk and whisk to incorporate.\u003cbr>\n4. Turn off the heat and mix in the cheese. It should melt in nicely.\u003cbr>\n5. Add salt and pepper to taste.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/steak-sandwich.jpg\" alt=\"steak sandwich\" title=\"steak sandwich\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11460\">\u003c/p>\n\u003cp>About a million years ago, when I was waitressing my way through college, I worked at a prime rib house. The name of the restaurant sounded more like a strip club than a steak joint -- I kid you not, it was The Gentleman's Choice. We were known for our prime cuts of beef plus a very decent bar. Our signature dish was, obviously, prime rib. But those thick slabs of beef were always a bit of a turn off for me. I was happy to avoid the meat overload with au jus and a baked potato side dish in favor of the simpler steak sandwich. While the prime rib plates seemed excessive for my tastes, the sandwich offered great beef flavor but in a crusty bun (and I really love the crunch). Since that time, I've always had a soft spot in my heart for a good steak sandwich.\u003c/p>\n\u003cp>Now although the sandwich from The Gentleman's Choice is my Platonic ideal, I can very rarely even try to duplicate it as the main ingredient is thinly sliced prime rib -- something only occasionally available at my house the day after Christmas. I'm also not one to make roast beef very often (actually, never). So a couple of years ago, after watching a \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/beef-and-horseradish-sauce-sandwich-recipe/index.html\">Barefoot Contessa episode where Ina Garten roasted an enormous (and very expensive) filet of beef\u003c/a> (which is essentially one large filet mignon) for her steak sandwich lunch, I went to the butcher feeling completely depressed. I wanted my own hearty steak sandwich, but knew that tenderloin and prime rib decadence wasn't in the cards for me as I didn't have Ina's budget. After chatting with the butcher about my dilemma, he came up with a solution: cube steak.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/seasoning-cube-steak.jpg\" alt=\"seasoning cube steak\" title=\"seasoning cube steak\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11461\">\u003c/p>\n\u003cp>Yes, this 1950s staple is my route to affordable steak sandwich success. Made from either the top or bottom round, cube steak undergoes a serious pounding that helps tenderize it into submission. So, although you start off with a chewier piece of meat than the upmarket prime rib roast or tenderloin, you end up with something that works beautifully when pressed into a bun. As a busy mom, I also love that this dish takes less than 10 minutes to make.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since my discovery, I've made various iterations of the steak sandwich, topping it with everything from cheese and onions for a mock Philly cheese steak, to mushrooms, onions and gravy for unadulterated comfort food. Sure, I would still love a thinly-sliced prime rib sandwich every now and again, but between Christmases, I'm happy to stick with the more inexpensive variety.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Comforting-Cube-Steak-Sandwich.jpg\" alt=\"Comforting Cube Steak Sandwich\" title=\"Comforting Cube Steak Sandwich\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11462\">\u003c/p>\n\u003cp>\u003cstrong>Comforting Cube Steak Sandwich\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 sandwiches\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 slices of cube steak\u003cbr>\n1 large onion thinly sliced\u003cbr>\n1 cup brown or white mushrooms thinly sliced\u003cbr>\n1/4 cup flour\u003cbr>\n1/2 tsp kosher or sea salt\u003cbr>\n1/4 tsp black pepper\u003cbr>\n2 Tbsp butter\u003cbr>\n2 Tbsp olive oil\u003cbr>\n1 Tbsp Worcestershire sauce\u003cbr>\n1/2 cup beer, wine or broth\u003cbr>\nMore salt and pepper to taste\u003cbr>\n4 crunchy rolls\u003cbr>\nHorseradish and mayonnaise (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Sprinkle salt and pepper on the meat.\u003cbr>\n2. Place flour on a flat plate and then add the remaining seasonings to the flour.\u003cbr>\n3. Dredge the meat in the flour and then set aside.\u003cbr>\n4. Heat the 1 Tbsp butter and 1 Tbsp oil in a large pan (I like to use my cast iron). When it bubbles and the pan is not, lay half the meat into the pan. Cook on each side for 2-3 minutes, or until done.\u003cbr>\n5. Remove meat from the pan and then add the remaining butter and oil, repeat step #4 and then remove the meat from the pan.\u003cbr>\n6. Add the onions and Worcestershire sauce to the pan along with extra oil if needed and sauté until soft. Add the sliced mushrooms and continue to sauté until they are soft and integrated into the onions. Remove vegetables from the pan.\u003cbr>\n7. Lower the heat and then add the beer, wine or broth to the pan, scraping up everything on the bottom of the pan. Because the meat was dredged in flour you should be able to make a nice gravy from the pan drippings, but if the gravy is too thin, make a slurry with some flour and more wine or beer and add to sauce to thicken.\u003cbr>\n8. Slice rolls (you can preheat these if you like) and then place two cooked cube steaks on each, topping with onions, mushrooms and gravy. Serve with a slather of some mayonnaise mixed with horseradish if desired.\u003c/p>\n\u003cp>\u003cstrong>Mock Philly Cheese Steak\u003c/strong>\u003c/p>\n\u003cp>If you're interested in a sandwich that's more like a Philly cheese steak, just omit the mushrooms and add some sliced peppers to the pan instead. Also, instead of making gravy just top the sandwich with cheese sauce (recipe below).\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 sandwiches\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 slices of cube steak\u003cbr>\n1 large onion thinly sliced\u003cbr>\n1 large red pepper thinly sliced\u003cbr>\n1 Tbsp Worcestershire sauce\u003cbr>\n1 cup cheese sauce (see recipe below)\u003cbr>\n1/2 tsp kosher or sea salt\u003cbr>\n1/4 tsp black pepper\u003cbr>\n2 Tbsp butter\u003cbr>\n2 Tbsp olive oil\u003cbr>\nMore salt and pepper to taste\u003cbr>\n4 crunchy rolls\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Sprinkle salt and pepper on the meat and then marinade in Worcestershire sauce for at least five minutes.\u003cbr>\n2. Heat the 1 Tbsp butter and 1 Tbsp oil in a large pan (I like to use my cast iron). When it bubbles and the pan is not, lay half the meat into the pan. Cook on each side for 2-3 minutes, or until done.\u003cbr>\n3. Remove meat from the pan and then add the remaining butter and oil, repeat step #2 and then remove the meat from the pan.\u003cbr>\n4. Add the onions to the pan along with Worcestershire sauce from the marinade. Add extra oil if needed and sauté until soft. Add the sliced peppers and continue to sauté until they are soft and integrated into the onions. Remove vegetables from the pan.\u003cbr>\n5. Meanwhile, make your cheese sauce (recipe below).\u003cbr>\n6. Slice rolls (you can preheat these if you like) and then place two cooked cube steaks on each, topping with onions and peppers. Slather on some cheese sauce and serve.\u003c/p>\n\u003cp>\u003cstrong>Cheese Sauce\u003c/strong>\u003cbr>\n\u003cstrong>\u003cbr>\nMakes:\u003c/strong> a little over 1 1/2 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\n1 cup whole or 2% warmed milk\u003cbr>\n1 cup grated cheese (mild cheddar, provolone, Swiss, Gruyere, American, a mix of each or whatever you like)\u003cbr>\nSalt and 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>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat butter in a medium sauce pan.\u003cbr>\n2. When butter start to bubble, add in the flour and mix to create a roux.\u003cbr>\n3. Slowly add in the milk and whisk to incorporate.\u003cbr>\n4. Turn off the heat and mix in the cheese. It should melt in nicely.\u003cbr>\n5. Add salt and pepper to taste.\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": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"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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"order": 16
},
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