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"bio": "Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.",
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"content": "\u003cp>\u003cstrong>Happy Purim!\u003c/strong> Yes, today is the Jewish celebration of \u003ca href=\"http://en.wikipedia.org/wiki/Purim\">Purim\u003c/a>, a happy little holiday where costumes and drunken revelry are mandated, and rolling from house to house bringing gifts of food and drink is exactly what you're supposed to do. The party is mostly a secular one, a celebration of the bravery and resourcefulness of Queen Esther, favorite of Persia's King Ahasuerus. When Haman, one of the king's advisors, plotted to rid the kingdom of Jews, Esther went to the king, revealed her previously hidden Jewish identity and pleaded for her people to be spared. As a result, Haman got it in the neck instead of the Jews, and persecution was set aside for another day. \u003c/p>\n\u003cp>So, a fine reason to celebrate. At the synagogue, the story is read from the Book of Esther, and every time Haman is mentioned, noisemakers are cranked to drown out his name. Sometimes the story is acted out, in a goofy pageant called the Purimspiel. Many synagogues or community centers hold a Purim Carnival for kids. Who could resist games like \"Throw the Beanbag through Haman's Mouth\"? Best of all, of course, are the hamantaschen, cookies made in the shape of Haman's (supposedly) three-cornered hat and filled with a thick, sweet paste of apricots, prunes, or poppy seeds. \u003c/p>\n\u003cp>Clearly, this is a cookie born in Central Europe, brought over by immigrants raised on the buttery cookies, the poppy seeds, honey, spices and dried fruits found in baking traditions from Vienna to Budapest. What sets hamantaschen apart from, say, thumbprint cookies are their fillings: dense and sticky, full flavored and rich. Called lekvar, these are pastes, not jams, made from dried fruits plumped in juice and water, flavored with citrus and spices. Where jam would boil and run, lekvar stays put. \u003c/p>\n\u003cp>It's not impossible to find hamantaschen at bakeries around the Bay Area, especially at this time of year. But they're never anywhere near as good as homemade. Too often, the dough is sugar-cookie bland, the filling a thin scrape of rubbery goo. What you want is a fat, buttery-lemony cookie folded around a plump spoonful of rich fruitiness, something almost more mince pie than mere cookie. \u003c/p>\n\u003cp>Now, it's easy to find canned lekvars in the kosher section of any supermarket. Like so many prepared foods, though, they're often filled with unnecessary junk: high-fructose corn syrup, weird preservatives. Happily, though, making your own is easy, and the taste is well worth the tiny bit of effort put in at the blender. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You will, however, need to make a special trip for the apricot paste. Any shop specializing in Middle Eastern groceries will carry this, essentially a flat brick of lightly sweetened fruit leather. I've only ever seen one brand, made in Syria and wrapped in golden cellophane, with a beautiful blue label painted with bright orange apricots. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/apricot-paste500.jpg\" alt=\"apricot paste\" title=\"apricot paste\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-10985\">\u003c/p>\n\u003cp>While you're there, of course, you can browse for all kinds of other delicious things, like olives, thick yogurt, pink pickled turnips, mint tea, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">pomegranate molasses\u003c/a>, rose-petal jam, baba ghanoush, chunks of halvah ribboned with chocolate, fresh pita bread, crunchy melon seeds, belly-dancing videos, copper pots for making Turkish coffee, sesame candy, and more. I found mine (and all of the above) at Samiramis Imports in the Mission. \u003c/p>\n\u003cp>Apricot paste in hand, you can divide up the process over a few hours. Make the cookie dough and stash it in the fridge. Make the fillings, apricot first so you can reuse the pot and the blender without needing to wash them, since the darkness of the prune will absorb any remaining apricot stickiness. Roll out the dough, cut the rounds, move them onto cookie sheets and let little hands plop on the filling and pinch the three-cornered triangles. Bake, make tea or pour milk, and celebrate. And then bring a plateful to your neighbors. \u003c/p>\n\u003cp>\u003cstrong>Hamantaschen \u003c/strong>\u003cbr>\nBoth dough and fillings keep well in the refrigerator, so you can roll out and fill just a few cookies at a time. Then again, these are really delicious and fun to eat even for breakfast, since they're not overly rich or sweet. In my experience, even a whole batch doesn't last very long out of the oven. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 20 cookies\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/baked-cookie500.jpg\" alt=\"baked hamantaschen\" title=\"baked hamantaschen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10986\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 tbsp (1 stick, 4 oz) butter or margarine\u003cbr>\n1/2 cup + 2 tbsp sugar\u003cbr>\n1 egg\u003cbr>\n1 tsp vanilla\u003cbr>\n1 1/2 tbsp orange juice\u003cbr>\n1/2 tsp grated lemon rind\u003cbr>\n2 cups flour\u003cbr>\n1 1/4 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\nApricot and/or Prune Lekvar, recipe below\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cream butter and sugar until fluffy. Beat in egg, orange juice, and vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Stir flour into butter mixture, mixing gently until just combined. Add lemon zest and stir until dough is smooth. \u003c/p>\n\u003cp>2. Form into a ball, wrap in plastic wrap or pop into a resealable plastic bag.\u003cbr>\nChill in the refrigerator for at least 2 hours or overnight. (Otherwise dough will be too sticky to roll out.) While dough is chilling, making filling(s).\u003c/p>\n\u003cp>3. Preheat oven to 375 F. Lightly flour a large wooden cutting board or countertop. Because this dough tends to be sticky, it's easiest to roll it out with a sheet of waxed paper between the dough and the rolling pin. This will prevent the dough from sticking and tearing as you roll. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/dough500.jpg\" alt=\"dough for hamantaschen\" title=\"dough for hamantaschen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10984\">\u003c/p>\n\u003cp>4. Roll out dough into a broad round, as if you're making a thickish sheet of pie dough. It's better to have it on the thicker side, maybe a quarter-inch or so, as the cookies are nicer when they're a little puffy, and also will be easier to fill and pinch if they're not super-skinny. \u003c/p>\n\u003cp>5. Using a cookie cutter or a drinking glass, stamp out circles of dough. Move the circles onto a cookie sheet, leaving an inch or so between each one. It's important to fill the rounds on the cookie sheet (rather than on the counter top) as they are hard to move without tearing once they're filled. The size is up to you; I usually use a cutter that's about 4 inches across, making a round the size of a smallish hamburger patty. \u003c/p>\n\u003cp>6. Place a generous tablespoon of filling in the center of each round. Fold the top sides of the circle into the middle and pinch the top into a point. Fold the bottom half up to meet the folded-in sides. Pinch each side to seal, forming a triangle with a patch of filling peeking out from the middle.\u003c/p>\n\u003cp>7. Bake for 20 minutes or so, until cookies are pale golden brown around the edges. Let cool on a rack. Note that the filling will be super-bubbling hot right out of the oven, so try to give them at least a few minutes' cooling time before you bite into your first one.\u003c/p>\n\u003cp>\u003cstrong>Apricot Lekvar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n7 oz apricot paste\u003cbr>\n1/2 cup water\u003cbr>\n2 tbsp lemon juice\u003cbr>\n2 tbsp orange juice\u003cbr>\n1 tablespoon grated orange zest\u003cbr>\n1/2 cup golden raisins\u003cbr>\n2 tbsp sugar or honey, or to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nTear apricot paste into bite-sized pieces. Place in a small, heavy saucepan with the rest of the ingredients. Warm over low heat, stirring frequently, until paste is soft and melting and raisins have plumped up, about 10-12 minutes. Let cool for a few minutes, then transfer to a food processor or blender. Puree until smooth. Taste and add more sugar or orange juice, as needed. Store in the refrigerator until needed. (If you have extra, it keeps for a very long time and is excellent on toast.)\u003c/p>\n\u003cp>\u003cstrong>Prune Lekvar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup water or orange juice\u003cbr>\n2 tbsp lemon juice\u003cbr>\n1 cup pitted prunes\u003cbr>\n1/2 cup raisins\u003cbr>\n2 tbsp sugar or honey\u003cbr>\n1/8 tsp cinnamon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nMix all ingredients together. Put them into the same pot you used for the apricot filling (no need to wash it out), and warm over low heat until prunes and raisins are soft and mushy, about 8-10 minutes. Let cool slightly, then puree. Store in the fridge until needed. Like the apricot filling, it keeps a very long time and tastes divine. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/samiramis-imports-san-francisco-2\">Samiramis Imports\u003c/a>, 2990 Mission St at 26th St., San Francisco. (415) 824-6556. \u003c/p>\n\n",
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"excerpt": "Happy Purim! It's time to celebrate Jewish Mardi Gras, and these cute, fruit-filled triangular cookies are the way to do it. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Happy Purim!\u003c/strong> Yes, today is the Jewish celebration of \u003ca href=\"http://en.wikipedia.org/wiki/Purim\">Purim\u003c/a>, a happy little holiday where costumes and drunken revelry are mandated, and rolling from house to house bringing gifts of food and drink is exactly what you're supposed to do. The party is mostly a secular one, a celebration of the bravery and resourcefulness of Queen Esther, favorite of Persia's King Ahasuerus. When Haman, one of the king's advisors, plotted to rid the kingdom of Jews, Esther went to the king, revealed her previously hidden Jewish identity and pleaded for her people to be spared. As a result, Haman got it in the neck instead of the Jews, and persecution was set aside for another day. \u003c/p>\n\u003cp>So, a fine reason to celebrate. At the synagogue, the story is read from the Book of Esther, and every time Haman is mentioned, noisemakers are cranked to drown out his name. Sometimes the story is acted out, in a goofy pageant called the Purimspiel. Many synagogues or community centers hold a Purim Carnival for kids. Who could resist games like \"Throw the Beanbag through Haman's Mouth\"? Best of all, of course, are the hamantaschen, cookies made in the shape of Haman's (supposedly) three-cornered hat and filled with a thick, sweet paste of apricots, prunes, or poppy seeds. \u003c/p>\n\u003cp>Clearly, this is a cookie born in Central Europe, brought over by immigrants raised on the buttery cookies, the poppy seeds, honey, spices and dried fruits found in baking traditions from Vienna to Budapest. What sets hamantaschen apart from, say, thumbprint cookies are their fillings: dense and sticky, full flavored and rich. Called lekvar, these are pastes, not jams, made from dried fruits plumped in juice and water, flavored with citrus and spices. Where jam would boil and run, lekvar stays put. \u003c/p>\n\u003cp>It's not impossible to find hamantaschen at bakeries around the Bay Area, especially at this time of year. But they're never anywhere near as good as homemade. Too often, the dough is sugar-cookie bland, the filling a thin scrape of rubbery goo. What you want is a fat, buttery-lemony cookie folded around a plump spoonful of rich fruitiness, something almost more mince pie than mere cookie. \u003c/p>\n\u003cp>Now, it's easy to find canned lekvars in the kosher section of any supermarket. Like so many prepared foods, though, they're often filled with unnecessary junk: high-fructose corn syrup, weird preservatives. Happily, though, making your own is easy, and the taste is well worth the tiny bit of effort put in at the blender. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You will, however, need to make a special trip for the apricot paste. Any shop specializing in Middle Eastern groceries will carry this, essentially a flat brick of lightly sweetened fruit leather. I've only ever seen one brand, made in Syria and wrapped in golden cellophane, with a beautiful blue label painted with bright orange apricots. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/apricot-paste500.jpg\" alt=\"apricot paste\" title=\"apricot paste\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-10985\">\u003c/p>\n\u003cp>While you're there, of course, you can browse for all kinds of other delicious things, like olives, thick yogurt, pink pickled turnips, mint tea, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">pomegranate molasses\u003c/a>, rose-petal jam, baba ghanoush, chunks of halvah ribboned with chocolate, fresh pita bread, crunchy melon seeds, belly-dancing videos, copper pots for making Turkish coffee, sesame candy, and more. I found mine (and all of the above) at Samiramis Imports in the Mission. \u003c/p>\n\u003cp>Apricot paste in hand, you can divide up the process over a few hours. Make the cookie dough and stash it in the fridge. Make the fillings, apricot first so you can reuse the pot and the blender without needing to wash them, since the darkness of the prune will absorb any remaining apricot stickiness. Roll out the dough, cut the rounds, move them onto cookie sheets and let little hands plop on the filling and pinch the three-cornered triangles. Bake, make tea or pour milk, and celebrate. And then bring a plateful to your neighbors. \u003c/p>\n\u003cp>\u003cstrong>Hamantaschen \u003c/strong>\u003cbr>\nBoth dough and fillings keep well in the refrigerator, so you can roll out and fill just a few cookies at a time. Then again, these are really delicious and fun to eat even for breakfast, since they're not overly rich or sweet. In my experience, even a whole batch doesn't last very long out of the oven. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 20 cookies\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/baked-cookie500.jpg\" alt=\"baked hamantaschen\" title=\"baked hamantaschen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10986\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 tbsp (1 stick, 4 oz) butter or margarine\u003cbr>\n1/2 cup + 2 tbsp sugar\u003cbr>\n1 egg\u003cbr>\n1 tsp vanilla\u003cbr>\n1 1/2 tbsp orange juice\u003cbr>\n1/2 tsp grated lemon rind\u003cbr>\n2 cups flour\u003cbr>\n1 1/4 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\nApricot and/or Prune Lekvar, recipe below\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cream butter and sugar until fluffy. Beat in egg, orange juice, and vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Stir flour into butter mixture, mixing gently until just combined. Add lemon zest and stir until dough is smooth. \u003c/p>\n\u003cp>2. Form into a ball, wrap in plastic wrap or pop into a resealable plastic bag.\u003cbr>\nChill in the refrigerator for at least 2 hours or overnight. (Otherwise dough will be too sticky to roll out.) While dough is chilling, making filling(s).\u003c/p>\n\u003cp>3. Preheat oven to 375 F. Lightly flour a large wooden cutting board or countertop. Because this dough tends to be sticky, it's easiest to roll it out with a sheet of waxed paper between the dough and the rolling pin. This will prevent the dough from sticking and tearing as you roll. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/dough500.jpg\" alt=\"dough for hamantaschen\" title=\"dough for hamantaschen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10984\">\u003c/p>\n\u003cp>4. Roll out dough into a broad round, as if you're making a thickish sheet of pie dough. It's better to have it on the thicker side, maybe a quarter-inch or so, as the cookies are nicer when they're a little puffy, and also will be easier to fill and pinch if they're not super-skinny. \u003c/p>\n\u003cp>5. Using a cookie cutter or a drinking glass, stamp out circles of dough. Move the circles onto a cookie sheet, leaving an inch or so between each one. It's important to fill the rounds on the cookie sheet (rather than on the counter top) as they are hard to move without tearing once they're filled. The size is up to you; I usually use a cutter that's about 4 inches across, making a round the size of a smallish hamburger patty. \u003c/p>\n\u003cp>6. Place a generous tablespoon of filling in the center of each round. Fold the top sides of the circle into the middle and pinch the top into a point. Fold the bottom half up to meet the folded-in sides. Pinch each side to seal, forming a triangle with a patch of filling peeking out from the middle.\u003c/p>\n\u003cp>7. Bake for 20 minutes or so, until cookies are pale golden brown around the edges. Let cool on a rack. Note that the filling will be super-bubbling hot right out of the oven, so try to give them at least a few minutes' cooling time before you bite into your first one.\u003c/p>\n\u003cp>\u003cstrong>Apricot Lekvar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n7 oz apricot paste\u003cbr>\n1/2 cup water\u003cbr>\n2 tbsp lemon juice\u003cbr>\n2 tbsp orange juice\u003cbr>\n1 tablespoon grated orange zest\u003cbr>\n1/2 cup golden raisins\u003cbr>\n2 tbsp sugar or honey, or to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nTear apricot paste into bite-sized pieces. Place in a small, heavy saucepan with the rest of the ingredients. Warm over low heat, stirring frequently, until paste is soft and melting and raisins have plumped up, about 10-12 minutes. Let cool for a few minutes, then transfer to a food processor or blender. Puree until smooth. Taste and add more sugar or orange juice, as needed. Store in the refrigerator until needed. (If you have extra, it keeps for a very long time and is excellent on toast.)\u003c/p>\n\u003cp>\u003cstrong>Prune Lekvar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup water or orange juice\u003cbr>\n2 tbsp lemon juice\u003cbr>\n1 cup pitted prunes\u003cbr>\n1/2 cup raisins\u003cbr>\n2 tbsp sugar or honey\u003cbr>\n1/8 tsp cinnamon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nMix all ingredients together. Put them into the same pot you used for the apricot filling (no need to wash it out), and warm over low heat until prunes and raisins are soft and mushy, about 8-10 minutes. Let cool slightly, then puree. Store in the fridge until needed. Like the apricot filling, it keeps a very long time and tastes divine. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/samiramis-imports-san-francisco-2\">Samiramis Imports\u003c/a>, 2990 Mission St at 26th St., San Francisco. (415) 824-6556. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/freezer-and-pantry-food-for-soup.jpg\" alt=\"freezer and pantry food for soup\" title=\"freezer and pantry food for soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10828\">\u003cbr>\nI have a few extended family members who hate soup. For some reason, this really bugs me. As a lover of all chowders, consommés, gumbos and bisques, I take it almost as a personal affront that they have no interest in homemade chicken or mushroom soup, clam chowder, or minestrone (particularly when I make them). Thankfully, my husband and children share my passion for all things steamy, creamy and brothy.\u003c/p>\n\u003cp>Knowing this, it won't surprise you to hear that we eat a lot of soup at my house. My daughters are actually little soup fanatics. It is a cure-all for any ill. Have the sniffles? Ask mom to make homemade chicken soup. Your friend was mean to you at recess? Take comfort in a cup of miso soup. It's rainy and cold outside? Then obviously we need cream of tomato soup with grilled cheese sandwiches. Yes, from head colds to just an all-around bad day, soup makes their lives a little brighter.\u003c/p>\n\u003cp>My daughters' hands-down favorite is a tie between homemade chicken soup and miso soup from our local sushi spot. But boiling a chicken takes time and the Japanese restaurant is a hassle to walk or drive to on a busy night. So, because necessity is the mother of invention, I've created a few easy-to-prepare soups that can be made in less than ten minutes from foods most of us have on hand in our freezers and pantries. As any working mom can tell you, quick and easy is essential for a week-night dinner, and these recipes are both; yet I also love how these homey dishes are made almost entirely of vegetables, making them just as nutritious for my family as they are tasty.\u003c/p>\n\u003cp>Now, I realize some of you may scoff at the idea of using frozen vegetables or canned tomatoes, but when you're trying to cook seasonally, they're really your only option in the winter if you want to use something that isn't either a root vegetable or a leafy green. Plus many frozen vegetables are picked at the height of the season, so, if you don't overcook them, their natural summer sweetness really comes through. \u003c/p>\n\u003cp>After quickly sautéing the vegetables, you just add in some chicken or vegetable stock, milk with butter, and a few seasonings; ten minutes later, you will see that these hearty and warm dishes are worthy of your full attention.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you have your own quick pantry or freezer soup recipe, I'd love to hear about it.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/cream-of-tomato-soup.jpg\" alt=\"cream of tomato soup\" title=\"cream of tomato soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10829\">\u003c/p>\n\u003cp>\u003cstrong>Homemade Cream of Tomato Soup\u003c/strong>\u003c/p>\n\u003cp>My husband's favorite childhood rainy-day lunch was Campbell's Tomato Soup with grilled cheese sandwiches. Too bad the poor guy grew up to have a wife who sneers at canned soups and refuses to buy them. But after years of eating this quick pantry soup, he's never looked back. Just like their dad, our kids are now eating cream of tomato soup with grilled cheese sandwiches on rainy days, although theirs lacks corn syrup and preservatives.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 15 oz can of diced tomatoes, crushed tomatoes, or whole plum tomatoes that have been blended.\u003cbr>\n1/2 medium onion diced\u003cbr>\n1 medium carrot diced\u003cbr>\n1 cup béchamel sauce (double recipe below)\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1 Tbsp flour\u003cbr>\n1 cup chicken or vegetable broth\u003cbr>\n1 Tbsp dried dill, oregano or basil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oil in a medium-sized pot.\u003cbr>\n2. Add onions and carrots and cook for 3-5 minutes or until onions start to become translucent.\u003cbr>\n3. Stir in tomatoes and then add in the broth and simmer for 5 minutes.\u003cbr>\n4. In a separate pot, make the béchamel sauce.\u003cbr>\n5. If tomatoes are chunky, puree using either a hand or stand blender.\u003cbr>\n6. Whisk the béchamel into the tomato mixture then stir in the dried herbs (dill, basil or oregano) and simmer for about three minutes.\u003cbr>\n7. Add salt and pepper to taste. Top with a dollop of sour cream or crème fraiche for added creaminess and some fresh basil or dill to garnish. Serve with grilled cheese sandwiches.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/frozen-pea-soup.jpg\" alt=\"frozen pea soup\" title=\"frozen pea soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10830\">\u003c/p>\n\u003cp>\u003cstrong>Broken Freezer Frozen Pea Soup\u003c/strong>\u003c/p>\n\u003cp>This soup was invented after my freezer broke. While cleaning out the defrosting mess, I realized that I have a problem buying frozen peas. Now I am not being hyperbolic here. I had 7 bags of frozen peas in my freezer. Why did I have 7 bags of peas? I am asking myself that same question. In any case, this soup is fast, easy, and even uses leftover mashed potatoes or rice, if you have those on hand. If not, you can plop in some béchamel for substance and creaminess.\u003cbr>\n\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 bag frozen peas\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1 Tbsp butter\u003cbr>\n1/2 onion or 1/4 cup shallots finely chopped\u003cbr>\n2 cups chicken or vegetable broth\u003cbr>\n1/2 cup leftover mashed potatoes, the inside of a baked potato, or cooked rice. If you don’t have any of these around, just use 1/2 cup béchamel sauce (see recipe below).\u003cbr>\n1/4 cup milk\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oil and butter in a medium-sized pot.\u003cbr>\n2. Add onions and cook until translucent.\u003cbr>\n3. Add peas and cook for a few minutes.\u003cbr>\n4. Add broth and simmer for five minutes.\u003cbr>\n5. Add potatoes, rice or béchamel sauce and then add the remaining milk. If using béchamel sauce, wait until step 6 sto see if the soup needs to be thinned a bit before adding the extra 1/4 cup milk. Mix thoroughly.\u003cbr>\n6. Puree ingredients thoroughly using either a hand or stand blender. If using béchamel sauce, add the remaining milk now only if soup needs to be thinned a bit.\u003cbr>\n7. Add salt and pepper to taste and serve with a splash of olive oil or a small dollop of crème fraiche. Serve with bread.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/cream-of-corn-chowder.jpg\" alt=\"cream of corn chowder\" title=\"cream of corn chowder\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10831\">\u003c/p>\n\u003cp>\u003cstrong>Creamy Corn Chowder with Pancetta and Peppers\u003c/strong>\u003c/p>\n\u003cp>I love the natural sweet flavor of corn in this easy-to-prepare soup. The pancetta adds a great salty flavor, but if you prefer to keep this dish vegetarian, just omit it. Bursting with flavor, this is the perfect soup for a weekend lunch or weeknight dinner. Serve with quesadillas or a big salad.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 16 oz bag frozen corn kernels\u003cbr>\n1/4 cup chopped peppers (pasilla are nice, but you can also use red, yellow or green bell peppers or even a can of chopped roasted peppers)\u003cbr>\n1/4 cup chopped pancetta or bacon (optional)\u003cbr>\n1/4 cup chopped shallots, onions, or green onions\u003cbr>\n2 cups chicken or vegetable broth\u003cbr>\n1 tsp olive oil\u003cbr>\n1 Tbsp butter\u003cbr>\n1/2 cup whole or low-fat milk\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oil in a medium-sized pot and sauté chopped pancetta on medium-high heat for 2 minutes.\u003cbr>\n2. Add onions and peppers and cook for 3-5 minutes or until vegetables soften\u003cbr>\n3. Add corn and cook on medium-high for a few minutes.\u003cbr>\n4. Add in broth and cook at a low boil for 3-5 minutes.\u003cbr>\n5. Puree using a hand or stand blender.\u003cbr>\n6. Add the milk and and simmer for a few minutes.\u003cbr>\n7. Salt and pepper to taste. If desired, top with a chopped cilantro or another herb to garnish.\u003c/p>\n\u003cp>\u003cstrong>Béchamel Sauce\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> 1/2 cup\u003cbr>\n1/2 cup whole or low-fat milk\u003cbr>\n2 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\ndash of salt, pepper and nutmeg\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Preparation:\u003cbr>\n1. melt butter and then mix in the flour to create a roux.\u003cbr>\n2. Add in the milk and simmer until it thickens.\u003cbr>\n3. Season with salt, pepper and a dash of nutmeg to taste.\u003c/p>\n\n",
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"excerpt": "I've created a few easy-to-make soups that can be made in less than ten minutes from foods most of us have on hand in our freezers and pantries. As any working mom can tell you, quick and easy is essential for a week-night dinner, and these recipes are both; yet I also love how these homey pantry soups are made almost entirely of vegetables, making them just as nutritious for my family as they are tasty.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/freezer-and-pantry-food-for-soup.jpg\" alt=\"freezer and pantry food for soup\" title=\"freezer and pantry food for soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10828\">\u003cbr>\nI have a few extended family members who hate soup. For some reason, this really bugs me. As a lover of all chowders, consommés, gumbos and bisques, I take it almost as a personal affront that they have no interest in homemade chicken or mushroom soup, clam chowder, or minestrone (particularly when I make them). Thankfully, my husband and children share my passion for all things steamy, creamy and brothy.\u003c/p>\n\u003cp>Knowing this, it won't surprise you to hear that we eat a lot of soup at my house. My daughters are actually little soup fanatics. It is a cure-all for any ill. Have the sniffles? Ask mom to make homemade chicken soup. Your friend was mean to you at recess? Take comfort in a cup of miso soup. It's rainy and cold outside? Then obviously we need cream of tomato soup with grilled cheese sandwiches. Yes, from head colds to just an all-around bad day, soup makes their lives a little brighter.\u003c/p>\n\u003cp>My daughters' hands-down favorite is a tie between homemade chicken soup and miso soup from our local sushi spot. But boiling a chicken takes time and the Japanese restaurant is a hassle to walk or drive to on a busy night. So, because necessity is the mother of invention, I've created a few easy-to-prepare soups that can be made in less than ten minutes from foods most of us have on hand in our freezers and pantries. As any working mom can tell you, quick and easy is essential for a week-night dinner, and these recipes are both; yet I also love how these homey dishes are made almost entirely of vegetables, making them just as nutritious for my family as they are tasty.\u003c/p>\n\u003cp>Now, I realize some of you may scoff at the idea of using frozen vegetables or canned tomatoes, but when you're trying to cook seasonally, they're really your only option in the winter if you want to use something that isn't either a root vegetable or a leafy green. Plus many frozen vegetables are picked at the height of the season, so, if you don't overcook them, their natural summer sweetness really comes through. \u003c/p>\n\u003cp>After quickly sautéing the vegetables, you just add in some chicken or vegetable stock, milk with butter, and a few seasonings; ten minutes later, you will see that these hearty and warm dishes are worthy of your full attention.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you have your own quick pantry or freezer soup recipe, I'd love to hear about it.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/cream-of-tomato-soup.jpg\" alt=\"cream of tomato soup\" title=\"cream of tomato soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10829\">\u003c/p>\n\u003cp>\u003cstrong>Homemade Cream of Tomato Soup\u003c/strong>\u003c/p>\n\u003cp>My husband's favorite childhood rainy-day lunch was Campbell's Tomato Soup with grilled cheese sandwiches. Too bad the poor guy grew up to have a wife who sneers at canned soups and refuses to buy them. But after years of eating this quick pantry soup, he's never looked back. Just like their dad, our kids are now eating cream of tomato soup with grilled cheese sandwiches on rainy days, although theirs lacks corn syrup and preservatives.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 15 oz can of diced tomatoes, crushed tomatoes, or whole plum tomatoes that have been blended.\u003cbr>\n1/2 medium onion diced\u003cbr>\n1 medium carrot diced\u003cbr>\n1 cup béchamel sauce (double recipe below)\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1 Tbsp flour\u003cbr>\n1 cup chicken or vegetable broth\u003cbr>\n1 Tbsp dried dill, oregano or basil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oil in a medium-sized pot.\u003cbr>\n2. Add onions and carrots and cook for 3-5 minutes or until onions start to become translucent.\u003cbr>\n3. Stir in tomatoes and then add in the broth and simmer for 5 minutes.\u003cbr>\n4. In a separate pot, make the béchamel sauce.\u003cbr>\n5. If tomatoes are chunky, puree using either a hand or stand blender.\u003cbr>\n6. Whisk the béchamel into the tomato mixture then stir in the dried herbs (dill, basil or oregano) and simmer for about three minutes.\u003cbr>\n7. Add salt and pepper to taste. Top with a dollop of sour cream or crème fraiche for added creaminess and some fresh basil or dill to garnish. Serve with grilled cheese sandwiches.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/frozen-pea-soup.jpg\" alt=\"frozen pea soup\" title=\"frozen pea soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10830\">\u003c/p>\n\u003cp>\u003cstrong>Broken Freezer Frozen Pea Soup\u003c/strong>\u003c/p>\n\u003cp>This soup was invented after my freezer broke. While cleaning out the defrosting mess, I realized that I have a problem buying frozen peas. Now I am not being hyperbolic here. I had 7 bags of frozen peas in my freezer. Why did I have 7 bags of peas? I am asking myself that same question. In any case, this soup is fast, easy, and even uses leftover mashed potatoes or rice, if you have those on hand. If not, you can plop in some béchamel for substance and creaminess.\u003cbr>\n\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 bag frozen peas\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1 Tbsp butter\u003cbr>\n1/2 onion or 1/4 cup shallots finely chopped\u003cbr>\n2 cups chicken or vegetable broth\u003cbr>\n1/2 cup leftover mashed potatoes, the inside of a baked potato, or cooked rice. If you don’t have any of these around, just use 1/2 cup béchamel sauce (see recipe below).\u003cbr>\n1/4 cup milk\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oil and butter in a medium-sized pot.\u003cbr>\n2. Add onions and cook until translucent.\u003cbr>\n3. Add peas and cook for a few minutes.\u003cbr>\n4. Add broth and simmer for five minutes.\u003cbr>\n5. Add potatoes, rice or béchamel sauce and then add the remaining milk. If using béchamel sauce, wait until step 6 sto see if the soup needs to be thinned a bit before adding the extra 1/4 cup milk. Mix thoroughly.\u003cbr>\n6. Puree ingredients thoroughly using either a hand or stand blender. If using béchamel sauce, add the remaining milk now only if soup needs to be thinned a bit.\u003cbr>\n7. Add salt and pepper to taste and serve with a splash of olive oil or a small dollop of crème fraiche. Serve with bread.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/cream-of-corn-chowder.jpg\" alt=\"cream of corn chowder\" title=\"cream of corn chowder\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-10831\">\u003c/p>\n\u003cp>\u003cstrong>Creamy Corn Chowder with Pancetta and Peppers\u003c/strong>\u003c/p>\n\u003cp>I love the natural sweet flavor of corn in this easy-to-prepare soup. The pancetta adds a great salty flavor, but if you prefer to keep this dish vegetarian, just omit it. Bursting with flavor, this is the perfect soup for a weekend lunch or weeknight dinner. Serve with quesadillas or a big salad.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 16 oz bag frozen corn kernels\u003cbr>\n1/4 cup chopped peppers (pasilla are nice, but you can also use red, yellow or green bell peppers or even a can of chopped roasted peppers)\u003cbr>\n1/4 cup chopped pancetta or bacon (optional)\u003cbr>\n1/4 cup chopped shallots, onions, or green onions\u003cbr>\n2 cups chicken or vegetable broth\u003cbr>\n1 tsp olive oil\u003cbr>\n1 Tbsp butter\u003cbr>\n1/2 cup whole or low-fat milk\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oil in a medium-sized pot and sauté chopped pancetta on medium-high heat for 2 minutes.\u003cbr>\n2. Add onions and peppers and cook for 3-5 minutes or until vegetables soften\u003cbr>\n3. Add corn and cook on medium-high for a few minutes.\u003cbr>\n4. Add in broth and cook at a low boil for 3-5 minutes.\u003cbr>\n5. Puree using a hand or stand blender.\u003cbr>\n6. Add the milk and and simmer for a few minutes.\u003cbr>\n7. Salt and pepper to taste. If desired, top with a chopped cilantro or another herb to garnish.\u003c/p>\n\u003cp>\u003cstrong>Béchamel Sauce\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> 1/2 cup\u003cbr>\n1/2 cup whole or low-fat milk\u003cbr>\n2 Tbsp butter\u003cbr>\n1 Tbsp flour\u003cbr>\ndash of salt, pepper and nutmeg\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Meals with Mom in the Mission",
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"content": "\u003cp>As I get older, I identify less and less with my adolescent self. In fact, not infrequently, I imagine going back in time and smacking myself on the head. I'm only in my very late twenties, but the period of my life has already become a vague unpleasant fog punctuated on rare occasion by vivid waves of memory. I suspect strongly that I was whiny, overly self-conscious, woefully insecure, and generally a twerp. I do clearly remember that, when I was in my mid-teens, I (like most teenagers) didn't get along particularly well with my parents. I also recall that my impatience with their habits and eccentricities tended to erupt at meal-times. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/momcartoon500.jpg\" alt=\"andrew and mom with fish cartoon\" title=\"andrew and mom with fish cartoon\" width=\"500\" height=\"312\" class=\"alignnone size-full wp-image-10627\">\u003c/p>\n\u003cp>A classic scenario: I was 13, on my first trip to Europe with the family. We were at a good French place in the 14th Arrondissement. My mom ordered in English, but she spoke with what my brother and I felt was a contrived French accent -- rolling R's, stretching out E's, her voice rising up higher than usual at the ends of sentences. She might have been nervous. She might have been drunk. In any event, whatever it was she was doing was unintentional. At first, we giggled into our water glasses, amused. After it happened at every restaurant we visited, we were mortified, irritated and finally nasty -- all because she insisted again and again that she was speaking no differently than usual. \u003c/p>\n\u003cp>Family vacations were known for bad meals -- but usually only on the nights we'd arrive in a new city. At the mercy of indifferent hotel clerks, governed by hasty impulses spurred on by empty stomachs and jet-lag, we'd fall prey to half-cooked, insipid pizza in Rome, succumb to over-priced, grease-laden bistro fare in Paris, and settle for fusion-y Mission-style burrito wraps in San Francisco. It became a chronic thing, a syndrome that permeated all interactions. The bad food and exhaustion would inevitably lead to an argument, and we’d end up trying to put it all back together the next day.\u003c/p>\n\u003cp>These days, I don't feel like a teenager too often -- except maybe when I'm home for the holidays. Now, when my mom comes to San Francisco for a vacation, good feelings swell to the surface. Our meals together are the highlights of her visits and I try hard to make them meaningful and pleasant. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In 2003, less than a year after I moved to the Bay Area, my mom visited for the first time. On the evening of her arrival, we were wandering around downtown, looking at buildings. Even though I hadn't yet had one myself, I figured she'd like to eat a fish taco -- because I'd heard it was one of those important California food things. I just didn't know where to get one. Since we were in the area already, we moseyed into the now-defunct \u003ca href=\"http://www.chevys.com/\">Chevy's\u003c/a> at Embarcadero Two and supped on grilled fish tacos with pico de gallo, lettuce, and fresh cheese. If she found the meal revolting, she didn't let on. \u003c/p>\n\u003cp>Since then, I have found better places to take her, destinations informed by what I've read and experienced as a focused seeker of tasty things -- a portion of my identity I had not quite realized in 2003. My mom digs unusual food, but nothing too strange. She will eat fish sauce, but not fish heads. She likes a clean restaurant with a pleasant atmosphere, but she's also cost-conscious and unswayed by pretentious flourishes. She eats seafood, but eschews meat -- which eliminates Korean barbecue joints, pork-heavy Shanghai-style dumpling houses, and \u003ca href=\"http://www.incanto.biz/\">Incanto\u003c/a> from contention. My mom prefers to eat reasonably healthy food. As a result, sushi, ceviche, or pizza with vegetables appeal more than battered fish, cream-laden sauces, or anything destined to be dabbed with aioli. When I'm picking out a restaurant, I filter these criteria through other sets of necessary circumstance. When she visits, she usually stays somewhere in the Union Square, so I like to take her somewhere within swift striking distance via BART or Muni. Being lazy, I usually stick to my neighborhood, the Mission District, where I've lived for the vast majority of my time in San Francisco. On a few occasions, I have lightly pushed the envelope. In 2004, we went to \u003ca href=\"http://www.yelp.com/biz/utopia-cafe-san-francisco\">Utopia Cafe\u003c/a>, a sneaky spot down an alley in Chinatown. I wouldn't call it a \"dive\" exactly. That word is over-used; it shouldn't apply to every restaurant disinterested in putting a premium on inedible trappings like decor and service. Fruit flies circled like helicopters over a battlefield as we attacked clay pot rice with shrimp, mustard green soup, and salt-and-pepper fried bean curd, but the food tasted fresh, and that eclipsed any sanitation concerns. A year or so later, we went to \u003ca href=\"http://www.yelp.com/biz/minako-organic-japanese-restaurant-san-francisco\">Minako\u003c/a>, the organic mother-and-daughter-owned Japanese eatery. I thought she'd enjoy the food -- tataki, gobo kinpira, salmon misozuke -- but I also suspected the restaurant's cool quirks would appeal, that she'd get a kick out of the snappy, funny daughter and the odd location -- Mission Street, boasting a sign the size of a playing card you can't see unless, as I recall, you're approaching from a very specific angle along the sidewalk. Another time we visited \u003ca href=\"http://www.kijirestaurant.com/\">Kiji\u003c/a>, an ordinary but inoffensive sushi place on Guerrero just because it was conveniently close to a Valencia shoe store she'd been perusing. \u003c/p>\n\u003cp>She really liked \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>, but her reaction to the food nonetheless confirmed my suspicions that she would inevitably rather go out to eat what she doesn't cook at home, where pasta, pizza, and risotto frequently grace the dinner table. Even though Delfina is a better restaurant -- albeit a very different one -- she was truly blown away by \u003ca href=\"http://www.destinosf.com/menu.htm\">Destino\u003c/a>. We went there in 2006 or 2007 -- well after its heyday -- but she still talks about it -- because, at the time, it was so unusual to her.\u003c/p>\n\u003cp>She's coming to town for a few days later this week, and this time around, the first visit in nearly two years, I'm brimming with ideas. There's a Mayan restaurant in Louisville my mom adores. While it's not at all awful, it is something there that it would not be here, which is fine. After all, when it comes to barbecue and beef jerky, San Francisco could learn a few things too. Still, I'd like to take her to \u003ca href=\"http://www.pocchuc.com/\">Poc Chuc\u003c/a> -- even if platters of juicy, thin-sliced pork (the restaurant's namesake) don't jive with her diet. She'd be happy enough with feathery, toasty corn tortillas, a bowl of the smooth black beans, and a few bites of fish -- though I don't imagine she would dive into the head for the best pieces. I thought about \u003ca href=\"http://www.universalcafe.net//\">Universal Cafe\u003c/a>, but I think she'd prefer something less familiar. \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a> is another option, the current front-runner, I'm afraid. Sardinian flavors -- rich, heady fregula pasta with ricotta and cured tuna heart, smoky, spicy octopus stew -- diverge enough from the Italian fare she knows well. If I were really daring, we would go to \u003ca href=\"http://www.yelp.com/biz/yellow-pa-taut-san-francisco\">Yellow Pa Taut\u003c/a> on Bryant and 7th for the best Burmese in the city: Tea leaf salad, fried squash, and catfish noodle soup, perhaps -- all within spitting distance of the courthouse's grim facade. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I'm lucky to share life (and a kitchen) with my girlfriend, who has an equally serious relationship with food. Our weeks revolve around dinners together. When we eat somewhere particularly nice, whether an old stand-by or a newcomer, we often imagine how our parents would like it. Hers enjoy eating at least as much as mine, if not much more. That process is natural; it makes the meal better. I feel the same way about music. I have a few big stacks of vinyl, but I don't play records too often around the house. When friends are over, musician friends particularly, I'm galvanized into action. I slip on a record. I tell stories I know about the band. I react to what I'm hearing and the feelings I have about it in their presence, and their reactions combine with mine to enrich the experience. Food is not much different. A steak is better shared; so is \u003ca href=\"http://www.youtube.com/watch?v=_zpBR6k06-k&feature=related\">Mavis Staples\u003c/a>. The restaurants I pick for dinners with my mom have evolved along with me, but regardless of where we end up eating, every meal speaks to the power of shared experience. To adapt and respond to a well-travelled adage: If a meal falls on your table and there's no one there with whom to share it, its deliciousness cannot help but be diminished -- even if you write about it.\u003c/p>\n\n",
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"excerpt": "These days, I don't feel like a teenager too often -- except maybe when I'm home for the holidays. Now, when my mom comes to San Francisco for a vacation, good feelings swell to the surface. Our meals together are the highlights of her visits and I try hard to make them meaningful and pleasant. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As I get older, I identify less and less with my adolescent self. In fact, not infrequently, I imagine going back in time and smacking myself on the head. I'm only in my very late twenties, but the period of my life has already become a vague unpleasant fog punctuated on rare occasion by vivid waves of memory. I suspect strongly that I was whiny, overly self-conscious, woefully insecure, and generally a twerp. I do clearly remember that, when I was in my mid-teens, I (like most teenagers) didn't get along particularly well with my parents. I also recall that my impatience with their habits and eccentricities tended to erupt at meal-times. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/momcartoon500.jpg\" alt=\"andrew and mom with fish cartoon\" title=\"andrew and mom with fish cartoon\" width=\"500\" height=\"312\" class=\"alignnone size-full wp-image-10627\">\u003c/p>\n\u003cp>A classic scenario: I was 13, on my first trip to Europe with the family. We were at a good French place in the 14th Arrondissement. My mom ordered in English, but she spoke with what my brother and I felt was a contrived French accent -- rolling R's, stretching out E's, her voice rising up higher than usual at the ends of sentences. She might have been nervous. She might have been drunk. In any event, whatever it was she was doing was unintentional. At first, we giggled into our water glasses, amused. After it happened at every restaurant we visited, we were mortified, irritated and finally nasty -- all because she insisted again and again that she was speaking no differently than usual. \u003c/p>\n\u003cp>Family vacations were known for bad meals -- but usually only on the nights we'd arrive in a new city. At the mercy of indifferent hotel clerks, governed by hasty impulses spurred on by empty stomachs and jet-lag, we'd fall prey to half-cooked, insipid pizza in Rome, succumb to over-priced, grease-laden bistro fare in Paris, and settle for fusion-y Mission-style burrito wraps in San Francisco. It became a chronic thing, a syndrome that permeated all interactions. The bad food and exhaustion would inevitably lead to an argument, and we’d end up trying to put it all back together the next day.\u003c/p>\n\u003cp>These days, I don't feel like a teenager too often -- except maybe when I'm home for the holidays. Now, when my mom comes to San Francisco for a vacation, good feelings swell to the surface. Our meals together are the highlights of her visits and I try hard to make them meaningful and pleasant. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 2003, less than a year after I moved to the Bay Area, my mom visited for the first time. On the evening of her arrival, we were wandering around downtown, looking at buildings. Even though I hadn't yet had one myself, I figured she'd like to eat a fish taco -- because I'd heard it was one of those important California food things. I just didn't know where to get one. Since we were in the area already, we moseyed into the now-defunct \u003ca href=\"http://www.chevys.com/\">Chevy's\u003c/a> at Embarcadero Two and supped on grilled fish tacos with pico de gallo, lettuce, and fresh cheese. If she found the meal revolting, she didn't let on. \u003c/p>\n\u003cp>Since then, I have found better places to take her, destinations informed by what I've read and experienced as a focused seeker of tasty things -- a portion of my identity I had not quite realized in 2003. My mom digs unusual food, but nothing too strange. She will eat fish sauce, but not fish heads. She likes a clean restaurant with a pleasant atmosphere, but she's also cost-conscious and unswayed by pretentious flourishes. She eats seafood, but eschews meat -- which eliminates Korean barbecue joints, pork-heavy Shanghai-style dumpling houses, and \u003ca href=\"http://www.incanto.biz/\">Incanto\u003c/a> from contention. My mom prefers to eat reasonably healthy food. As a result, sushi, ceviche, or pizza with vegetables appeal more than battered fish, cream-laden sauces, or anything destined to be dabbed with aioli. When I'm picking out a restaurant, I filter these criteria through other sets of necessary circumstance. When she visits, she usually stays somewhere in the Union Square, so I like to take her somewhere within swift striking distance via BART or Muni. Being lazy, I usually stick to my neighborhood, the Mission District, where I've lived for the vast majority of my time in San Francisco. On a few occasions, I have lightly pushed the envelope. In 2004, we went to \u003ca href=\"http://www.yelp.com/biz/utopia-cafe-san-francisco\">Utopia Cafe\u003c/a>, a sneaky spot down an alley in Chinatown. I wouldn't call it a \"dive\" exactly. That word is over-used; it shouldn't apply to every restaurant disinterested in putting a premium on inedible trappings like decor and service. Fruit flies circled like helicopters over a battlefield as we attacked clay pot rice with shrimp, mustard green soup, and salt-and-pepper fried bean curd, but the food tasted fresh, and that eclipsed any sanitation concerns. A year or so later, we went to \u003ca href=\"http://www.yelp.com/biz/minako-organic-japanese-restaurant-san-francisco\">Minako\u003c/a>, the organic mother-and-daughter-owned Japanese eatery. I thought she'd enjoy the food -- tataki, gobo kinpira, salmon misozuke -- but I also suspected the restaurant's cool quirks would appeal, that she'd get a kick out of the snappy, funny daughter and the odd location -- Mission Street, boasting a sign the size of a playing card you can't see unless, as I recall, you're approaching from a very specific angle along the sidewalk. Another time we visited \u003ca href=\"http://www.kijirestaurant.com/\">Kiji\u003c/a>, an ordinary but inoffensive sushi place on Guerrero just because it was conveniently close to a Valencia shoe store she'd been perusing. \u003c/p>\n\u003cp>She really liked \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>, but her reaction to the food nonetheless confirmed my suspicions that she would inevitably rather go out to eat what she doesn't cook at home, where pasta, pizza, and risotto frequently grace the dinner table. Even though Delfina is a better restaurant -- albeit a very different one -- she was truly blown away by \u003ca href=\"http://www.destinosf.com/menu.htm\">Destino\u003c/a>. We went there in 2006 or 2007 -- well after its heyday -- but she still talks about it -- because, at the time, it was so unusual to her.\u003c/p>\n\u003cp>She's coming to town for a few days later this week, and this time around, the first visit in nearly two years, I'm brimming with ideas. There's a Mayan restaurant in Louisville my mom adores. While it's not at all awful, it is something there that it would not be here, which is fine. After all, when it comes to barbecue and beef jerky, San Francisco could learn a few things too. Still, I'd like to take her to \u003ca href=\"http://www.pocchuc.com/\">Poc Chuc\u003c/a> -- even if platters of juicy, thin-sliced pork (the restaurant's namesake) don't jive with her diet. She'd be happy enough with feathery, toasty corn tortillas, a bowl of the smooth black beans, and a few bites of fish -- though I don't imagine she would dive into the head for the best pieces. I thought about \u003ca href=\"http://www.universalcafe.net//\">Universal Cafe\u003c/a>, but I think she'd prefer something less familiar. \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a> is another option, the current front-runner, I'm afraid. Sardinian flavors -- rich, heady fregula pasta with ricotta and cured tuna heart, smoky, spicy octopus stew -- diverge enough from the Italian fare she knows well. If I were really daring, we would go to \u003ca href=\"http://www.yelp.com/biz/yellow-pa-taut-san-francisco\">Yellow Pa Taut\u003c/a> on Bryant and 7th for the best Burmese in the city: Tea leaf salad, fried squash, and catfish noodle soup, perhaps -- all within spitting distance of the courthouse's grim facade. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I'm lucky to share life (and a kitchen) with my girlfriend, who has an equally serious relationship with food. Our weeks revolve around dinners together. When we eat somewhere particularly nice, whether an old stand-by or a newcomer, we often imagine how our parents would like it. Hers enjoy eating at least as much as mine, if not much more. That process is natural; it makes the meal better. I feel the same way about music. I have a few big stacks of vinyl, but I don't play records too often around the house. When friends are over, musician friends particularly, I'm galvanized into action. I slip on a record. I tell stories I know about the band. I react to what I'm hearing and the feelings I have about it in their presence, and their reactions combine with mine to enrich the experience. Food is not much different. A steak is better shared; so is \u003ca href=\"http://www.youtube.com/watch?v=_zpBR6k06-k&feature=related\">Mavis Staples\u003c/a>. The restaurants I pick for dinners with my mom have evolved along with me, but regardless of where we end up eating, every meal speaks to the power of shared experience. To adapt and respond to a well-travelled adage: If a meal falls on your table and there's no one there with whom to share it, its deliciousness cannot help but be diminished -- even if you write about it.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Saying I Love You with a Chicken Pot Pie",
"title": "Saying I Love You with a Chicken Pot Pie",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chicken-pot-pie400.jpg\" alt=\"chicken pot pie\" title=\"chicken pot pie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10506\">\u003c/p>\n\u003cp>This week, there will be many boxes of chocolates given in the name of love; we'll also see a lot of stuffed teddy bears and bouquets of flowers. And although I would never turn any of these down (well, maybe the teddy bears, but definitely not the chocolates), when I want to tell my family I love them -- whether for Valentine's Day or any other time - I cook. And, at least as far as I'm concerned, nothing quite says I love you like a homemade pot pie. After all, this relative of the savory meat pasty contains the homiest comfort food ingredients: butter crust and gravy (oh yeah, and chicken too). \u003c/p>\n\u003cp>As I mentioned last week, making a pot pie is a great way to use leftovers from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/03/go-retro-bake-a-whole-chicken/\">a roasted chicken\u003c/a>. But you shouldn't only think of this dish as a method for getting rid of that dark or white meat no one wanted the night before. After all, pot pies -- with gravy bubbling out of the cracks of its buttery crust -- are so good that I often roast a chicken simply so we can have pot pies the next day. And, unlike other dishes, this meal tops the favorites list for both kids and adults alike, which means everyone is happy on chicken pot pie night.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chicken-drippings400.jpg\" alt=\"chicken drippings\" title=\"chicken drippings\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10505\">\u003c/p>\n\u003cp>There are various ways to make chicken pot pie, but I think the easiest (and tastiest) is to use leftover chicken with its drippings and a bit of fat. As my Italian Catholic mother would say, it's a sin to throw away those lovely pan juices after roasting a chicken. Those drippings contain a chicken essence that is impossible to replicate with butter and store bought chicken stock. No, the most richly-flavored gravies are always made with the source material.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But it's not enough to make a great gravy; the key to a fantastic pot pie is making enough gravy to fill your dish. Your chicken and vegetables should be swimming in brown gravy goodness, because really, who wants to eat a dry pot pie. This is why saving all the ingredients from a roasted chicken is so important. In addition to the drippings, you should also save the carcass and wings, which you'll use to make a rich chicken stock that is essential for producing a hearty supply of gravy. I usually have some store-bought broth on hand, but trust me, use this only in case of emergency as your gravy will have more nuanced flavors and a fuller taste if you make your stock from scratch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/the-gravy400.jpg\" alt=\"the gravy\" title=\"the gravy\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10502\">\u003c/p>\n\u003cp>Now don't shake your head and mutter something about not having the time to make that stock, because – yes I know I say this all the time – it's easy and fast. Really. It is. You just add some water to the carcass along with a half onion and some celery, carrots, and a bay leaf and you're done. Truly. That's it. Plus you only need to cook it for around 20 minutes – okay so that's not super fast, but it's also not so time intensive that you can't do it. How often do you spend 20 minutes digging around your refrigerator and pantry trying to find something easy and fast to cook? By the time you've finished searching, your stock could be made.\u003c/p>\n\u003cp>As for the fillings, they are really up to you. In addition to your chicken, you can add anything you like. I personally like potatoes, mushrooms, peas and carrots in my pot pies (I'm a savory pie traditionalist, at heart), but my daughters hate the carrots, so I only add them to my own serving. If broccoli and zucchini sound appetizing, add them in. Hate mushrooms? Leave them out. Wondering what to do with those turnips you bought? Just use them instead of the potatoes. It's your pot pie, so make it the way you like it.\u003c/p>\n\u003cp>When it comes time to throw everything together, you can make one big casserole in a porcelain or glass dish, or, if you have individual casserole dishes (mine look like large ramekins), you can use those instead. If you are big on crust, feel free to line your casserole dish(es) with crust (and then prebake so it's not soggy) and then also top the pies with another layer; I, however, think one layer on top is usually sufficient (and less caloric – not that I'm counting calories after using chicken fat).\u003c/p>\n\u003cp>So this year, forget the flowers and express your love with a chicken pot pie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/pot-pies-out-of-the-oven300.jpg\" alt=\"pot pies out of the oven\" title=\"pot pies out of the oven\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-10519\">\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nChicken Pot Pie\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One large or four individual pot pies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/03/go-retro-bake-a-whole-chicken/\">Leftovers from a roasted chicken\u003c/a> (around 3 cups meat plus the carcass, wings, pan drippings and 1 Tbsp chicken fat)\u003cbr>\n5 cups water\u003cbr>\n½ large onion\u003cbr>\n3 carrots\u003cbr>\n1 stalk celery\u003cbr>\n1 bay leaf\u003cbr>\n1 Tbsp butter\u003cbr>\n1/4 cup flour\u003cbr>\n½ tsp dried thyme or 1 tsp fresh thyme\u003cbr>\n1 cup cubed potatoes or turnips\u003cbr>\n6 brown or white mushrooms sliced\u003cbr>\n¾ cup frozen peas\u003cbr>\n1 round of pie crust (recipe below) or puff pastry\u003cbr>\nButter for greasing your casserole dishes\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/making-chicken-stock400.jpg\" alt=\"making chicken stock\" title=\"making chicken stock\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10508\">\u003c/p>\n\u003cp>2. Set the chicken carcass (stripped of meat), wings, and neck in a large saucepan and cover with water. Include your pan drippings, which should have settled in the bottom of your container overnight. Leave out the fat for now. You may have to break up the carcass so it's fully submerged. Add in 2 chopped carrots, the chopped celery stalk, the half onion (also chopped) and the bay leaf. Simmer for 20 - 30 minutes or until you have a decent chicken stock.\u003c/p>\n\u003cp>3. While your stock is simmering, chop up 3 cups of chicken meat. You can use dark or white meat or a combination of the two (which I think tastes best). This is also a great time to peel and chop up your potatoes or turnips, slice your mushrooms, and chop that last carrot (or whatever vegetables you're using).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/straining-your-stock400.jpg\" alt=\"straining your stock\" title=\"straining your stock\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10509\">/>\u003c/p>\n\u003cp>4. Once the stock is ready, strain the liquid and set aside. You should have about five cups.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/whisking-the-roux400.jpg\" alt=\"whisking the roux\" title=\"whisking the roux\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10504\">\u003c/p>\n\u003cp>5. In a large pan, heat up 1 Tbsp chicken fat plus another Tbsp butter. When bubbly, add in the flour and thyme and then mix to create a roux. Whisk in 4 cups of your chicken stock slowly, stirring constantly to avoid lumps. Salt and pepper to taste.\u003c/p>\n\u003cp>6. Add in the potatoes or turnips along with the carrots and cover. Simmer for 7-10 minutes or until the vegetables are al dente. \u003c/p>\n\u003cp>7. Add in the chicken, mushrooms and peas. Mix in more stock if the gravy is too thick, or if it's too thin, create a slurry in a separate dish with a tablespoon of cornstarch and enough water to create a thin paste and then mix in as much as needed to thicken. Taste again to see if you need more salt, pepper or thyme.\u003c/p>\n\u003cp>8. Turn off heat, cover pan and let sit while you roll out your pie dough or puff pastry. If using small individual casserole dishes, cut the dough to fit each dish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/filling-the-casserole-dishes400.jpg\" alt=\"filling the casserole dishes\" title=\"filling the casserole dishes\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10507\">\u003c/p>\n\u003cp>9. Butter the inside of each dish and then fill with your chicken and gravy mixture. Top each dish with your pie dough or puff pastry. Cut a hole or slit into each piece of dough so the casserole can breath in the oven.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/topping-with-pastry-crust400.jpg\" alt=\"topping with pastry crust\" title=\"topping with pastry crust\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10503\">\u003c/p>\n\u003cp>10. Bake for 30 minutes. When crust is golden brown and gravy is bubbling out of the cracks, remove pot pies from oven. Let sit for five minutes and then serve with a big salad.\u003c/p>\n\u003cp>\u003cstrong>Flaky Pie or Tart Dough\u003c/strong>\u003cbr>\nAdapted from a recipe by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>\u003c/p>\n\u003cp>Makes: Enough for one 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cups all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n6 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/4 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n",
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"excerpt": "Nothing says comfort food like a chicken pot pie. After all, this relative of the savory meat pasty contains the homiest of ingredients: butter crust and gravy (oh yeah, and chicken too). As I mentioned last week, making a pot pie is a great way to use leftovers from a roasted chicken. But you shouldn't think of this dish as only a method for getting rid of that dark meat or white meat no one wanted on baked chicken night. After all, pot pies -- with gravy bubbling out of the cracks of their buttery crusts -- are so good that I often roast a chicken simply so we can have pot pies the next day. And, unlike other dishes, this meal tops the favorites list for both kids and adults alike, so everyone is happy on chicken pot pie night.",
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"description": "Nothing says comfort food like a chicken pot pie. After all, this relative of the savory meat pasty contains the homiest of ingredients: butter crust and gravy (oh yeah, and chicken too). As I mentioned last week, making a pot pie is a great way to use leftovers from a roasted chicken. But you shouldn't think of this dish as only a method for getting rid of that dark meat or white meat no one wanted on baked chicken night. After all, pot pies -- with gravy bubbling out of the cracks of their buttery crusts -- are so good that I often roast a chicken simply so we can have pot pies the next day. And, unlike other dishes, this meal tops the favorites list for both kids and adults alike, so everyone is happy on chicken pot pie night.",
"title": "Saying I Love You with a Chicken Pot Pie | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chicken-pot-pie400.jpg\" alt=\"chicken pot pie\" title=\"chicken pot pie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10506\">\u003c/p>\n\u003cp>This week, there will be many boxes of chocolates given in the name of love; we'll also see a lot of stuffed teddy bears and bouquets of flowers. And although I would never turn any of these down (well, maybe the teddy bears, but definitely not the chocolates), when I want to tell my family I love them -- whether for Valentine's Day or any other time - I cook. And, at least as far as I'm concerned, nothing quite says I love you like a homemade pot pie. After all, this relative of the savory meat pasty contains the homiest comfort food ingredients: butter crust and gravy (oh yeah, and chicken too). \u003c/p>\n\u003cp>As I mentioned last week, making a pot pie is a great way to use leftovers from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/03/go-retro-bake-a-whole-chicken/\">a roasted chicken\u003c/a>. But you shouldn't only think of this dish as a method for getting rid of that dark or white meat no one wanted the night before. After all, pot pies -- with gravy bubbling out of the cracks of its buttery crust -- are so good that I often roast a chicken simply so we can have pot pies the next day. And, unlike other dishes, this meal tops the favorites list for both kids and adults alike, which means everyone is happy on chicken pot pie night.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chicken-drippings400.jpg\" alt=\"chicken drippings\" title=\"chicken drippings\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10505\">\u003c/p>\n\u003cp>There are various ways to make chicken pot pie, but I think the easiest (and tastiest) is to use leftover chicken with its drippings and a bit of fat. As my Italian Catholic mother would say, it's a sin to throw away those lovely pan juices after roasting a chicken. Those drippings contain a chicken essence that is impossible to replicate with butter and store bought chicken stock. No, the most richly-flavored gravies are always made with the source material.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But it's not enough to make a great gravy; the key to a fantastic pot pie is making enough gravy to fill your dish. Your chicken and vegetables should be swimming in brown gravy goodness, because really, who wants to eat a dry pot pie. This is why saving all the ingredients from a roasted chicken is so important. In addition to the drippings, you should also save the carcass and wings, which you'll use to make a rich chicken stock that is essential for producing a hearty supply of gravy. I usually have some store-bought broth on hand, but trust me, use this only in case of emergency as your gravy will have more nuanced flavors and a fuller taste if you make your stock from scratch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/the-gravy400.jpg\" alt=\"the gravy\" title=\"the gravy\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10502\">\u003c/p>\n\u003cp>Now don't shake your head and mutter something about not having the time to make that stock, because – yes I know I say this all the time – it's easy and fast. Really. It is. You just add some water to the carcass along with a half onion and some celery, carrots, and a bay leaf and you're done. Truly. That's it. Plus you only need to cook it for around 20 minutes – okay so that's not super fast, but it's also not so time intensive that you can't do it. How often do you spend 20 minutes digging around your refrigerator and pantry trying to find something easy and fast to cook? By the time you've finished searching, your stock could be made.\u003c/p>\n\u003cp>As for the fillings, they are really up to you. In addition to your chicken, you can add anything you like. I personally like potatoes, mushrooms, peas and carrots in my pot pies (I'm a savory pie traditionalist, at heart), but my daughters hate the carrots, so I only add them to my own serving. If broccoli and zucchini sound appetizing, add them in. Hate mushrooms? Leave them out. Wondering what to do with those turnips you bought? Just use them instead of the potatoes. It's your pot pie, so make it the way you like it.\u003c/p>\n\u003cp>When it comes time to throw everything together, you can make one big casserole in a porcelain or glass dish, or, if you have individual casserole dishes (mine look like large ramekins), you can use those instead. If you are big on crust, feel free to line your casserole dish(es) with crust (and then prebake so it's not soggy) and then also top the pies with another layer; I, however, think one layer on top is usually sufficient (and less caloric – not that I'm counting calories after using chicken fat).\u003c/p>\n\u003cp>So this year, forget the flowers and express your love with a chicken pot pie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/pot-pies-out-of-the-oven300.jpg\" alt=\"pot pies out of the oven\" title=\"pot pies out of the oven\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-10519\">\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nChicken Pot Pie\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One large or four individual pot pies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/03/go-retro-bake-a-whole-chicken/\">Leftovers from a roasted chicken\u003c/a> (around 3 cups meat plus the carcass, wings, pan drippings and 1 Tbsp chicken fat)\u003cbr>\n5 cups water\u003cbr>\n½ large onion\u003cbr>\n3 carrots\u003cbr>\n1 stalk celery\u003cbr>\n1 bay leaf\u003cbr>\n1 Tbsp butter\u003cbr>\n1/4 cup flour\u003cbr>\n½ tsp dried thyme or 1 tsp fresh thyme\u003cbr>\n1 cup cubed potatoes or turnips\u003cbr>\n6 brown or white mushrooms sliced\u003cbr>\n¾ cup frozen peas\u003cbr>\n1 round of pie crust (recipe below) or puff pastry\u003cbr>\nButter for greasing your casserole dishes\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/making-chicken-stock400.jpg\" alt=\"making chicken stock\" title=\"making chicken stock\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10508\">\u003c/p>\n\u003cp>2. Set the chicken carcass (stripped of meat), wings, and neck in a large saucepan and cover with water. Include your pan drippings, which should have settled in the bottom of your container overnight. Leave out the fat for now. You may have to break up the carcass so it's fully submerged. Add in 2 chopped carrots, the chopped celery stalk, the half onion (also chopped) and the bay leaf. Simmer for 20 - 30 minutes or until you have a decent chicken stock.\u003c/p>\n\u003cp>3. While your stock is simmering, chop up 3 cups of chicken meat. You can use dark or white meat or a combination of the two (which I think tastes best). This is also a great time to peel and chop up your potatoes or turnips, slice your mushrooms, and chop that last carrot (or whatever vegetables you're using).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/straining-your-stock400.jpg\" alt=\"straining your stock\" title=\"straining your stock\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10509\">/>\u003c/p>\n\u003cp>4. Once the stock is ready, strain the liquid and set aside. You should have about five cups.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/whisking-the-roux400.jpg\" alt=\"whisking the roux\" title=\"whisking the roux\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10504\">\u003c/p>\n\u003cp>5. In a large pan, heat up 1 Tbsp chicken fat plus another Tbsp butter. When bubbly, add in the flour and thyme and then mix to create a roux. Whisk in 4 cups of your chicken stock slowly, stirring constantly to avoid lumps. Salt and pepper to taste.\u003c/p>\n\u003cp>6. Add in the potatoes or turnips along with the carrots and cover. Simmer for 7-10 minutes or until the vegetables are al dente. \u003c/p>\n\u003cp>7. Add in the chicken, mushrooms and peas. Mix in more stock if the gravy is too thick, or if it's too thin, create a slurry in a separate dish with a tablespoon of cornstarch and enough water to create a thin paste and then mix in as much as needed to thicken. Taste again to see if you need more salt, pepper or thyme.\u003c/p>\n\u003cp>8. Turn off heat, cover pan and let sit while you roll out your pie dough or puff pastry. If using small individual casserole dishes, cut the dough to fit each dish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/filling-the-casserole-dishes400.jpg\" alt=\"filling the casserole dishes\" title=\"filling the casserole dishes\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10507\">\u003c/p>\n\u003cp>9. Butter the inside of each dish and then fill with your chicken and gravy mixture. Top each dish with your pie dough or puff pastry. Cut a hole or slit into each piece of dough so the casserole can breath in the oven.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/topping-with-pastry-crust400.jpg\" alt=\"topping with pastry crust\" title=\"topping with pastry crust\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-10503\">\u003c/p>\n\u003cp>10. Bake for 30 minutes. When crust is golden brown and gravy is bubbling out of the cracks, remove pot pies from oven. Let sit for five minutes and then serve with a big salad.\u003c/p>\n\u003cp>\u003cstrong>Flaky Pie or Tart Dough\u003c/strong>\u003cbr>\nAdapted from a recipe by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>\u003c/p>\n\u003cp>Makes: Enough for one 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cups all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n6 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/4 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Massive Pot of Chili",
"title": "Massive Pot of Chili",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Tahoe-2009-007.jpg\" alt=\"Sitrring the massive pot\" title=\"Sitrring the massive pot\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-10049\">\u003cbr>\n\u003cem>Stirring the massive pot \u003c/em>\u003c/p>\n\u003cp>2 pounds of bacon, 4 pounds of sausage, 6 pounds of ground beef...and that's only the beginning.\u003c/p>\n\u003cp>This recipe may seem excessive, but by the time this massive pot of chili is done cooking, and certainly by the time you've gone through the last of it, you always want just a little bit more.\u003c/p>\n\u003cp>It really is that good. It's not like some chili which sits in your stomach like a ton of bricks. It's not too beany, or too spicy, or too smoky. It's complex, with a sweet savory tang, and layers of meaty flavor throughout. For me, it's the sweetness that makes this chili special. A \u003cstrong>multi-dimensional sweetness\u003c/strong> derived from a number of ingredients: carrots (grated so that they melt into the sauce), ketchup, barbecue sauce, sugar, and baker's chocolate. \u003c/p>\n\u003cp>That's \u003cstrong>Secret #1\u003c/strong>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Secret #2\u003c/strong> is adding a \u003cstrong>parmesan rind\u003c/strong> to the pot. This is an old Italian trick I learned for creating rich soups, stocks, tomato sauce, or...chili! Remember it next time you finish off an expensive wedge of parmigiano. After you're done digging away at all the edible parts, pop the rind in a freezer bag and save it for a rainy (or shall I say \u003cem>chili\u003c/em>, ha ha ha) day. \u003c/p>\n\u003cp>\u003cstrong>Secret #3\u003c/strong>: let it \u003cstrong>simmer for a long long time\u003c/strong>. This is one of those dishes that tastes better the next day, or the day after that. I kid you not, I let this simmer for 6 hours or more. I will usually make it late afternoon on a weekend, let it cook all evening, and then turn off the flame and cover it right before going to bed. The next day, the flavors will have melded together into something amazing. \u003c/p>\n\u003cp>There may be a few lingering doubts in your mind about why not to make this recipe. One being the long list of ingredients, to which I say, okay, there are a lot of ingredients, and yes, you will need to make a Costco run, but after that it's really easy. You basically just add everything to a big pot and leave it alone. Fool proof. And worth it.\u003c/p>\n\u003cp>The other question may concern the alarming quantity this recipe makes. Feeds 20+. Yes, it does! But really, you'll be surprised at how quickly this goes, and I mean, if you're going to make all that effort in getting the ingredients, you might as well go the whole nine yards. If you're still on the fence, consider these scenarios where a massive pot of chili makes perfect sense: \u003c/p>\n\u003cp>•\t\u003cstrong>Game Day\u003c/strong> with lots of men to feed. Isn't the Super Bowl coming up or something?\u003cbr>\n•\t\u003cstrong>Ski weekend\u003c/strong>. This is the perfect make-ahead meal. All you have to do is heat it up on the stove, which is the maximum effort I usually have in me after a day on the slopes, when my quads have turned to lead.\u003cbr>\n•\t\u003cstrong>Any weekend\u003c/strong>. Especially when it is relentlessly rainy and cold outside. (You may know what I mean). Extra bonus, this recipe freezes really well. Store away single/double servings of this and have a warm, satisfying, homemade meal ready in minutes any time.\u003c/p>\n\u003cp>Now that you're ready for chili, the next challenge is to find a pot that is sufficiently massive. You're on your own for that one. Alright, I'll give you a hint: I scored mine off of Craigslist from a restaurant going out of business. For something this size, go commercial. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Tahoe-2009-013.jpg\" alt=\"Chili with Cheese Quesadillas\" title=\"Chili with Cheese Quesadillas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10048\">\u003cbr>\n\u003cem>Chili with Cheese Quesadillas\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Massive Pot of Chili\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 20+\u003c/p>\n\u003cp>\u003cem>Adapted from \u003ca href=\"http://www.foodnetwork.com/recipes/all-american-festivals/major-cojones-chili-recipe/index.html\">Steve Conn and Colerain Firefighters Local 3915's \"Major Cojone's Chili.\"\u003c/a> I guess it makes sense that the original recipe would come from a fire house 🙂 I doubled the Major's recipe, made some tweaks to the heat source, and added some sweet secret ingredients.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds applewood-smoked bacon, diced into 1 inch squares\u003cbr>\n4 pounds spicy Italian pork sausage, removed from casings\u003cbr>\n6 pounds ground beef\u003cbr>\n1 jalapeno pepper, finely chopped\u003cbr>\n3 red bell peppers, chopped\u003cbr>\n4 large onions, finely chopped\u003cbr>\n3 carrots, grated\u003cbr>\n8 cloves garlic, finely chopped\u003cbr>\n4 cans (28 oz) chili beans\u003cbr>\n6 lb 10 oz Costco-sized can crushed tomatoes\u003cbr>\n6 lb 10 oz Costco-sized can tomato sauce\u003cbr>\n2 cups ketchup\u003cbr>\n2 cups sugar\u003cbr>\n2 cups water\u003cbr>\n1/2 cup BBQ sauce\u003cbr>\n1/4 cup Worcestershire sauce\u003cbr>\n4 tablespoons red chili powder\u003cbr>\n2 tablespoons Sriracha chili sauce\u003cbr>\n2 ounces baker's chocolate\u003cbr>\n1 parmesan rind\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large pan, cook bacon until crispy; drain and add to a 3-gallon pot.\u003c/p>\n\u003cp>2. Drain off the bacon grease. Brown the sausage in the same pan; drain and add to the pot.\u003c/p>\n\u003cp>3. Drain off the fat from the pan again. Brown the ground beef; drain and add to the pot with the other meats.\u003c/p>\n\u003cp>4. Add all of the remaining ingredients and bring to a bubble, stirring periodically. Then, lower heat and simmer on low for at least 6 hours.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Serve with chili toppings of you'd like (shredded cheese, sour cream, green onion or chives), Frito scoops, quesadillas, or bread bowl. \u003c/p>\n\n",
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"excerpt": "2 pounds of bacon, 4 pounds of sausage, 6 pounds of ground beef…and that's only the beginning. Isn't the Super Bowl coming up or something?\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Tahoe-2009-007.jpg\" alt=\"Sitrring the massive pot\" title=\"Sitrring the massive pot\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-10049\">\u003cbr>\n\u003cem>Stirring the massive pot \u003c/em>\u003c/p>\n\u003cp>2 pounds of bacon, 4 pounds of sausage, 6 pounds of ground beef...and that's only the beginning.\u003c/p>\n\u003cp>This recipe may seem excessive, but by the time this massive pot of chili is done cooking, and certainly by the time you've gone through the last of it, you always want just a little bit more.\u003c/p>\n\u003cp>It really is that good. It's not like some chili which sits in your stomach like a ton of bricks. It's not too beany, or too spicy, or too smoky. It's complex, with a sweet savory tang, and layers of meaty flavor throughout. For me, it's the sweetness that makes this chili special. A \u003cstrong>multi-dimensional sweetness\u003c/strong> derived from a number of ingredients: carrots (grated so that they melt into the sauce), ketchup, barbecue sauce, sugar, and baker's chocolate. \u003c/p>\n\u003cp>That's \u003cstrong>Secret #1\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Secret #2\u003c/strong> is adding a \u003cstrong>parmesan rind\u003c/strong> to the pot. This is an old Italian trick I learned for creating rich soups, stocks, tomato sauce, or...chili! Remember it next time you finish off an expensive wedge of parmigiano. After you're done digging away at all the edible parts, pop the rind in a freezer bag and save it for a rainy (or shall I say \u003cem>chili\u003c/em>, ha ha ha) day. \u003c/p>\n\u003cp>\u003cstrong>Secret #3\u003c/strong>: let it \u003cstrong>simmer for a long long time\u003c/strong>. This is one of those dishes that tastes better the next day, or the day after that. I kid you not, I let this simmer for 6 hours or more. I will usually make it late afternoon on a weekend, let it cook all evening, and then turn off the flame and cover it right before going to bed. The next day, the flavors will have melded together into something amazing. \u003c/p>\n\u003cp>There may be a few lingering doubts in your mind about why not to make this recipe. One being the long list of ingredients, to which I say, okay, there are a lot of ingredients, and yes, you will need to make a Costco run, but after that it's really easy. You basically just add everything to a big pot and leave it alone. Fool proof. And worth it.\u003c/p>\n\u003cp>The other question may concern the alarming quantity this recipe makes. Feeds 20+. Yes, it does! But really, you'll be surprised at how quickly this goes, and I mean, if you're going to make all that effort in getting the ingredients, you might as well go the whole nine yards. If you're still on the fence, consider these scenarios where a massive pot of chili makes perfect sense: \u003c/p>\n\u003cp>•\t\u003cstrong>Game Day\u003c/strong> with lots of men to feed. Isn't the Super Bowl coming up or something?\u003cbr>\n•\t\u003cstrong>Ski weekend\u003c/strong>. This is the perfect make-ahead meal. All you have to do is heat it up on the stove, which is the maximum effort I usually have in me after a day on the slopes, when my quads have turned to lead.\u003cbr>\n•\t\u003cstrong>Any weekend\u003c/strong>. Especially when it is relentlessly rainy and cold outside. (You may know what I mean). Extra bonus, this recipe freezes really well. Store away single/double servings of this and have a warm, satisfying, homemade meal ready in minutes any time.\u003c/p>\n\u003cp>Now that you're ready for chili, the next challenge is to find a pot that is sufficiently massive. You're on your own for that one. Alright, I'll give you a hint: I scored mine off of Craigslist from a restaurant going out of business. For something this size, go commercial. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Tahoe-2009-013.jpg\" alt=\"Chili with Cheese Quesadillas\" title=\"Chili with Cheese Quesadillas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10048\">\u003cbr>\n\u003cem>Chili with Cheese Quesadillas\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Massive Pot of Chili\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 20+\u003c/p>\n\u003cp>\u003cem>Adapted from \u003ca href=\"http://www.foodnetwork.com/recipes/all-american-festivals/major-cojones-chili-recipe/index.html\">Steve Conn and Colerain Firefighters Local 3915's \"Major Cojone's Chili.\"\u003c/a> I guess it makes sense that the original recipe would come from a fire house 🙂 I doubled the Major's recipe, made some tweaks to the heat source, and added some sweet secret ingredients.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds applewood-smoked bacon, diced into 1 inch squares\u003cbr>\n4 pounds spicy Italian pork sausage, removed from casings\u003cbr>\n6 pounds ground beef\u003cbr>\n1 jalapeno pepper, finely chopped\u003cbr>\n3 red bell peppers, chopped\u003cbr>\n4 large onions, finely chopped\u003cbr>\n3 carrots, grated\u003cbr>\n8 cloves garlic, finely chopped\u003cbr>\n4 cans (28 oz) chili beans\u003cbr>\n6 lb 10 oz Costco-sized can crushed tomatoes\u003cbr>\n6 lb 10 oz Costco-sized can tomato sauce\u003cbr>\n2 cups ketchup\u003cbr>\n2 cups sugar\u003cbr>\n2 cups water\u003cbr>\n1/2 cup BBQ sauce\u003cbr>\n1/4 cup Worcestershire sauce\u003cbr>\n4 tablespoons red chili powder\u003cbr>\n2 tablespoons Sriracha chili sauce\u003cbr>\n2 ounces baker's chocolate\u003cbr>\n1 parmesan rind\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large pan, cook bacon until crispy; drain and add to a 3-gallon pot.\u003c/p>\n\u003cp>2. Drain off the bacon grease. Brown the sausage in the same pan; drain and add to the pot.\u003c/p>\n\u003cp>3. Drain off the fat from the pan again. Brown the ground beef; drain and add to the pot with the other meats.\u003c/p>\n\u003cp>4. Add all of the remaining ingredients and bring to a bubble, stirring periodically. Then, lower heat and simmer on low for at least 6 hours.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Serve with chili toppings of you'd like (shredded cheese, sour cream, green onion or chives), Frito scoops, quesadillas, or bread bowl. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Our Very Own Stuffing Smackdown",
"title": "Our Very Own Stuffing Smackdown",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>This post was supposed to end much differently. You see, we did something special at my house for Thanksgiving this year. I challenged my mom to a \"Stuffing Smackdown.\" Now I'm one of those people that likes to do virtually everything homemade--and my mom does too, for the most part. But she likes bagged stuffing. In my unofficial stuffing research, I discovered that most people think adding their own combination of ingredients to Pepperidge Farm bags of stuffing counts as homemade. I don't. The challenge was on. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/challenge.jpg\" alt=\"The sign on the front door greeting visitors\" title=\"The sign on the front door greeting visitors\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8620\">\u003cbr>\n\u003cem>The sign on the front door greeting visitors\u003c/em>\u003c/p>\n\u003cp>Now my good friend Creg raised a good point: \"Didn't your homemade stuffing over the past few years really suck? If you're going to propose a throw-down, shouldn't it be something you're really good at?\" Fair enough. Good point. My sister Zoe and I had tried two different recipes over the past few years and yes, they'd turned out pretty badly. One too soggy, one without much flavor. But this year was different. I decided to \u003ca href=\"http://www.epicurious.com/recipes/food/views/Sausage-Cranberry-and-Corn-Bread-Stuffing-14452\">adapt this recipe\u003c/a>, leaving out the cranberries, and adding a little more celery and sausage. How could cornbread sausage stuffing not win? \u003c/p>\n\u003cp>We set out, making our stuffing at separate times in the kitchen, asking family members for taste tests and hints about which way they were leaning. I considered bribes, but ultimately knew I didn't need any help. My stuffing would be the clear winner. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/stuffing-showdown.jpg\" alt=\"Mom and Megan with their final products\" title=\"Mom and Megan with their final products\" width=\"500\" height=\"252\" class=\"alignnone size-full wp-image-8621\">\u003cbr>\n\u003cem>Mom and Megan with their final products\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So folks arrived, Zoe made her famous holiday punch with ample vodka, Cointreau, and a bit of pomegranate juice. We caught up. We watched that really odd 80's dance party that they play on \u003ca href=\"http://www.kofytv.com/\">KOFY\u003c/a> right around this time of the year. Then we set up the stuffing sampling area and called the troops in. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/voting-area.jpg\" alt=\"ready and waiting\" title=\"ready and waiting\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-8619\">\u003cbr>\n\u003cem>Stuffing signage and voting cards: ready and waiting\u003c/em>\u003c/p>\n\u003cp>The rules were simple: you tried each stuffing. We didn't force any considerations on people (texture, flavor etc.)--we just wanted to know their gut reaction: which stuffing is the ultimate king? After voting, you were to fold up your ballot, put it in the top-secret glass, and my cousin Kelsey announced the winner at dinner. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/testers.jpg\" alt=\"Consulting each other on the best stuffing\" title=\"Consulting each other on the best stuffing\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8622\">\u003cbr>\n\u003cem>Consulting each other on the best stuffing\u003c/em>\u003c/p>\n\u003cp>Well, the fateful moment came. In the first line of this post, I might've given you a hint as to who won. I have to mention a quick caveat: I think having the stuffing in the bird is a huge advantage that we, somehow, need to take into account. My sister Rachael suggested someone (namely, her) needs to invent a stuffing separator for the bird so people have the opportunity to stuff it with two different recipes. Until she patents that, however, my mom's Pepperidge Farm stuffing was certainly more moist and flavorful although mine had more color, interesting textures, and the sausage was a bit hit. Sweet, sweet Kelsey decided we should mention the good things about the loser first--very diplomatic. She's had good teachers somewhere along the line. She spoke about how she found the sausage quite delicious. Then she went on to make the big announcement: It was 8-3, with Pepperidge Farm leading it this year. The \"Traditional family-oriented really good stuffing\" took down the \"Rock me all night long stuffing.\" \u003c/p>\n\u003cp>It happens. My wheels are turning for what improvements can be made next year. And the cool thing: we've got other entrants lined up for the next go-around. My friend Creg mentioned he'll be entering, and my cousin Elliot is planning on bringing a recipe to enter into the mix. So while I think there were subtleties of my incredible stuffing that were lost on the under 12 crowd, who knew that we'd start a new family tradition?\u003c/p>\n\u003cp>For my mom's recipe, you need to simply consult the bag of Pepperidge Farm. A little broth, some onions and a little celery and call it a day. Now 8-3 is a pretty big loss. So why, you may ask, are you about to give me the recipe for that losing stuffing? While it's a fair and logical question, most everyone agreed that with a little more broth and a chance to sit in the bird's cavity, it would've been a close race. So this stuffing is quite tasty, I assure you. In fact, I just had some for breakfast. The cornbread is buttery and moist and the celery, leeks, and pecans add nice flavor and texture. And of course, who doesn't love sausage? So I encourage you to give this recipe a try next time your family decides to have a Stuffing Smackdown--or really any old time when you're looking for a hearty, fall side dish. I think you'll like it. \u003c/p>\n\u003cp>\u003cstrong>Rock Me All Night Long Cornbread Stuffing\u003c/strong>\u003cbr>\nAdapted from: \u003ca href=\"http://www.epicurious.com/recipes/food/views/Sausage-Cranberry-and-Corn-Bread-Stuffing-14452\">Epicurious\u003c/a>\u003c/p>\n\u003cp> For the recipe below, you make the loaves of cornbread first, dry them out in the oven, and then move on to the actual stuffing. Feel free to make the loaves one or even two days in advance as they can be as stale as can be for the stuffing. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 loaves\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong> (Cornbread Only)\u003c/p>\n\u003cp>2 cups all-purpose flour\u003cbr>\n2 tablespoons baking powder\u003cbr>\n1 teaspoon salt\u003cbr>\n2 cups yellow cornmeal\u003cbr>\n1/2 cup sugar\u003cbr>\n2 cups milk\u003cbr>\n2 large eggs\u003cbr>\n2 sticks (1 cup) unsalted butter, softened\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong> (Cornbread Only)\u003c/p>\n\u003cp>1. Preheat oven to 400° F. and butter two 9-by-5-by-3 inch loaf pans. \u003c/p>\n\u003cp>2. Into a large bowl sift together flour, baking powder, and salt and whisk in cornmeal and sugar until combined well. \u003c/p>\n\u003cp>3. In a bowl whisk together milk and eggs until just combined. Add butter to flour mixture and with an electric mixer beat until mixture resembles coarse meal. Beat in egg mixture until just combined (batter will be thin). \u003c/p>\n\u003cp>4. Pour batter into pans and bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool corn bread in pans on a rack 10 minutes and turn out onto rack to cool completely. Corn bread may be wrapped in plastic wrap and kept in a cool, dry place 2 days or frozen 2 weeks. \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong> (For Stuffing)\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 cups\u003c/p>\n\u003cp>1 1/2 loaves corn bread\u003cbr>\n2 cups pecans\u003cbr>\n6 leeks (about 1 pound; white and pale green parts only)\u003cbr>\n4 celery ribs\u003cbr>\n3/4 stick (6 tablespoons) unsalted butter\u003cbr>\n3/4 pound sweet Italian sausage (about 4 links)\u003cbr>\n1/2 cup packed fresh flat-leafed parsley leaves\u003cbr>\n2 cups chicken broth\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong> (For Stuffing)\u003c/p>\n\u003cp>1. Preheat oven to 325° F. Cut corn bread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 25 minutes. Transfer cubes from 1 pan to a large bowl and in pan toast pecans in oven until insides are golden, 10 to 15 minutes. While toasting, chop parsley.\u003c/p>\n\u003cp>2. Halve leeks lengthwise and then cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Chop celery. In a 12-inch skillet cook leeks and celery in butter with salt and pepper to taste over moderately low heat, stirring, until leeks are tender, about 25 minutes. \u003c/p>\n\u003cp>3. Remove sausage from casings and break into pieces. Add sausage to leek mixture and cook over moderate heat, stirring occasionally, 5 minutes, or until sausage is cooked through. \u003c/p>\n\u003cp>4. To bowl of corn bread add pecans, sausage mixture, parsley, broth, and salt and pepper to taste and toss together. Cool stuffing completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding. \u003c/p>\n\u003cp>\u003cstrong>For cooking stuffing inside poultry:\u003c/strong>\u003c/p>\n\u003cp>Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached. \u003c/p>\n\u003cp>\u003cstrong>For cooking all or part of stuffing outside poultry:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In a shallow baking dish bake stuffing in preheated 325° F. oven 1 hour (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time). \u003c/p>\n\n",
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"excerpt": "This post was supposed to end much differently. You see, we did something special at my house for Thanksgiving this year. I challenged my mom to a \"Stuffing Smackdown.\" Now I'm one of those people that likes to do virtually everything homemade--and my mom does too, for the most part. But she likes bagged stuffing. In my unofficial stuffing research, I discovered that most people think adding their own combination of ingredients to Pepperidge Farm bags of stuffing counts as homemade. I don't. The challenge was on. ",
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"title": "Our Very Own Stuffing Smackdown | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This post was supposed to end much differently. You see, we did something special at my house for Thanksgiving this year. I challenged my mom to a \"Stuffing Smackdown.\" Now I'm one of those people that likes to do virtually everything homemade--and my mom does too, for the most part. But she likes bagged stuffing. In my unofficial stuffing research, I discovered that most people think adding their own combination of ingredients to Pepperidge Farm bags of stuffing counts as homemade. I don't. The challenge was on. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/challenge.jpg\" alt=\"The sign on the front door greeting visitors\" title=\"The sign on the front door greeting visitors\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8620\">\u003cbr>\n\u003cem>The sign on the front door greeting visitors\u003c/em>\u003c/p>\n\u003cp>Now my good friend Creg raised a good point: \"Didn't your homemade stuffing over the past few years really suck? If you're going to propose a throw-down, shouldn't it be something you're really good at?\" Fair enough. Good point. My sister Zoe and I had tried two different recipes over the past few years and yes, they'd turned out pretty badly. One too soggy, one without much flavor. But this year was different. I decided to \u003ca href=\"http://www.epicurious.com/recipes/food/views/Sausage-Cranberry-and-Corn-Bread-Stuffing-14452\">adapt this recipe\u003c/a>, leaving out the cranberries, and adding a little more celery and sausage. How could cornbread sausage stuffing not win? \u003c/p>\n\u003cp>We set out, making our stuffing at separate times in the kitchen, asking family members for taste tests and hints about which way they were leaning. I considered bribes, but ultimately knew I didn't need any help. My stuffing would be the clear winner. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/stuffing-showdown.jpg\" alt=\"Mom and Megan with their final products\" title=\"Mom and Megan with their final products\" width=\"500\" height=\"252\" class=\"alignnone size-full wp-image-8621\">\u003cbr>\n\u003cem>Mom and Megan with their final products\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So folks arrived, Zoe made her famous holiday punch with ample vodka, Cointreau, and a bit of pomegranate juice. We caught up. We watched that really odd 80's dance party that they play on \u003ca href=\"http://www.kofytv.com/\">KOFY\u003c/a> right around this time of the year. Then we set up the stuffing sampling area and called the troops in. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/voting-area.jpg\" alt=\"ready and waiting\" title=\"ready and waiting\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-8619\">\u003cbr>\n\u003cem>Stuffing signage and voting cards: ready and waiting\u003c/em>\u003c/p>\n\u003cp>The rules were simple: you tried each stuffing. We didn't force any considerations on people (texture, flavor etc.)--we just wanted to know their gut reaction: which stuffing is the ultimate king? After voting, you were to fold up your ballot, put it in the top-secret glass, and my cousin Kelsey announced the winner at dinner. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/testers.jpg\" alt=\"Consulting each other on the best stuffing\" title=\"Consulting each other on the best stuffing\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8622\">\u003cbr>\n\u003cem>Consulting each other on the best stuffing\u003c/em>\u003c/p>\n\u003cp>Well, the fateful moment came. In the first line of this post, I might've given you a hint as to who won. I have to mention a quick caveat: I think having the stuffing in the bird is a huge advantage that we, somehow, need to take into account. My sister Rachael suggested someone (namely, her) needs to invent a stuffing separator for the bird so people have the opportunity to stuff it with two different recipes. Until she patents that, however, my mom's Pepperidge Farm stuffing was certainly more moist and flavorful although mine had more color, interesting textures, and the sausage was a bit hit. Sweet, sweet Kelsey decided we should mention the good things about the loser first--very diplomatic. She's had good teachers somewhere along the line. She spoke about how she found the sausage quite delicious. Then she went on to make the big announcement: It was 8-3, with Pepperidge Farm leading it this year. The \"Traditional family-oriented really good stuffing\" took down the \"Rock me all night long stuffing.\" \u003c/p>\n\u003cp>It happens. My wheels are turning for what improvements can be made next year. And the cool thing: we've got other entrants lined up for the next go-around. My friend Creg mentioned he'll be entering, and my cousin Elliot is planning on bringing a recipe to enter into the mix. So while I think there were subtleties of my incredible stuffing that were lost on the under 12 crowd, who knew that we'd start a new family tradition?\u003c/p>\n\u003cp>For my mom's recipe, you need to simply consult the bag of Pepperidge Farm. A little broth, some onions and a little celery and call it a day. Now 8-3 is a pretty big loss. So why, you may ask, are you about to give me the recipe for that losing stuffing? While it's a fair and logical question, most everyone agreed that with a little more broth and a chance to sit in the bird's cavity, it would've been a close race. So this stuffing is quite tasty, I assure you. In fact, I just had some for breakfast. The cornbread is buttery and moist and the celery, leeks, and pecans add nice flavor and texture. And of course, who doesn't love sausage? So I encourage you to give this recipe a try next time your family decides to have a Stuffing Smackdown--or really any old time when you're looking for a hearty, fall side dish. I think you'll like it. \u003c/p>\n\u003cp>\u003cstrong>Rock Me All Night Long Cornbread Stuffing\u003c/strong>\u003cbr>\nAdapted from: \u003ca href=\"http://www.epicurious.com/recipes/food/views/Sausage-Cranberry-and-Corn-Bread-Stuffing-14452\">Epicurious\u003c/a>\u003c/p>\n\u003cp> For the recipe below, you make the loaves of cornbread first, dry them out in the oven, and then move on to the actual stuffing. Feel free to make the loaves one or even two days in advance as they can be as stale as can be for the stuffing. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 loaves\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong> (Cornbread Only)\u003c/p>\n\u003cp>2 cups all-purpose flour\u003cbr>\n2 tablespoons baking powder\u003cbr>\n1 teaspoon salt\u003cbr>\n2 cups yellow cornmeal\u003cbr>\n1/2 cup sugar\u003cbr>\n2 cups milk\u003cbr>\n2 large eggs\u003cbr>\n2 sticks (1 cup) unsalted butter, softened\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong> (Cornbread Only)\u003c/p>\n\u003cp>1. Preheat oven to 400° F. and butter two 9-by-5-by-3 inch loaf pans. \u003c/p>\n\u003cp>2. Into a large bowl sift together flour, baking powder, and salt and whisk in cornmeal and sugar until combined well. \u003c/p>\n\u003cp>3. In a bowl whisk together milk and eggs until just combined. Add butter to flour mixture and with an electric mixer beat until mixture resembles coarse meal. Beat in egg mixture until just combined (batter will be thin). \u003c/p>\n\u003cp>4. Pour batter into pans and bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool corn bread in pans on a rack 10 minutes and turn out onto rack to cool completely. Corn bread may be wrapped in plastic wrap and kept in a cool, dry place 2 days or frozen 2 weeks. \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong> (For Stuffing)\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 cups\u003c/p>\n\u003cp>1 1/2 loaves corn bread\u003cbr>\n2 cups pecans\u003cbr>\n6 leeks (about 1 pound; white and pale green parts only)\u003cbr>\n4 celery ribs\u003cbr>\n3/4 stick (6 tablespoons) unsalted butter\u003cbr>\n3/4 pound sweet Italian sausage (about 4 links)\u003cbr>\n1/2 cup packed fresh flat-leafed parsley leaves\u003cbr>\n2 cups chicken broth\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong> (For Stuffing)\u003c/p>\n\u003cp>1. Preheat oven to 325° F. Cut corn bread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 25 minutes. Transfer cubes from 1 pan to a large bowl and in pan toast pecans in oven until insides are golden, 10 to 15 minutes. While toasting, chop parsley.\u003c/p>\n\u003cp>2. Halve leeks lengthwise and then cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Chop celery. In a 12-inch skillet cook leeks and celery in butter with salt and pepper to taste over moderately low heat, stirring, until leeks are tender, about 25 minutes. \u003c/p>\n\u003cp>3. Remove sausage from casings and break into pieces. Add sausage to leek mixture and cook over moderate heat, stirring occasionally, 5 minutes, or until sausage is cooked through. \u003c/p>\n\u003cp>4. To bowl of corn bread add pecans, sausage mixture, parsley, broth, and salt and pepper to taste and toss together. Cool stuffing completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding. \u003c/p>\n\u003cp>\u003cstrong>For cooking stuffing inside poultry:\u003c/strong>\u003c/p>\n\u003cp>Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached. \u003c/p>\n\u003cp>\u003cstrong>For cooking all or part of stuffing outside poultry:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a shallow baking dish bake stuffing in preheated 325° F. oven 1 hour (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time). \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cruciferae: The Scary Vegetables",
"title": "Cruciferae: The Scary Vegetables",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/scary-cruciferous-pumpkin.jpg\" alt=\"scary cruciferous pumpkin\" title=\"scary cruciferous pumpkin\" width=\"400\" height=\"533\" class=\"aligncenter size-full wp-image-7722\">\u003cbr>\nWith Halloween around the corner, it’s time to talk about something that really gives kids the creeps. Forget about vampires (\u003ca href=\"http://twilightthemovie.com/\">those hunky blood suckers\u003c/a>) or zombies (\u003ca href=\"http://horrorshow.videosift.com/video/Who-says-zombies-dont-have-a-sensitive-side\">they have feelings too\u003c/a>). What terrifies many children are cruciferous vegetables. Even the name sounds scary -- sort of like crucify or crucio (for all you Harry Potter fans). \u003c/p>\n\u003cp>Cruciferous vegetables, also known as brassicaceae, are the ones that hit the market in fall, just in time for Halloween. Cabbage, kale, broccoli, cauliflower, and Brussels sprouts are just a few of the commonly unloved veggies that make up this plant variety. Yet although the cruciferae are often sneered at, and even loathed by some, they are hardly villains. Dubbed super vegetables, they are full of antioxidants and vitamins, are thought to have cancer-preventing and fighting agents, and also protect against cardiovascular disease. So, contrary to popular belief, these under appreciated vegetables are actually the heroes of the food world.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/brussels-sprouts-on-the-stalk2.jpg\" alt=\"brussels sprouts on the stalk\" title=\"brussels sprouts on the stalk\" width=\"400\" height=\"533\" class=\"aligncenter size-full wp-image-7726\">\u003c/p>\n\u003cp>Yet as much as I put myself in the role of PR rep for these amazing plants, multitudes of kids (and even some adults) meet a plateful of cauliflower, kale or Brussels sprouts with scrunched up faces and pursed lips. Of course there are many people (adults and children alike) who love all things cruciferous, but I don't think it's farfetched to say these vegetables have a bad rap. \u003c/p>\n\u003cp>But don't lose heart. If your child has decided she hates all things cruciferous, you can trick her into getting excited about eating them. Don't worry. I'm not suggesting you hide the vegetables (as \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/28/tips-for-getting-your-kids-to-love-vegetables/\">I am strongly against deceiving kids about food\u003c/a> -- Santa Claus, however, is a different matter). Rather, I support getting your children interested in eating these amazing vegetables with their eyes wide open, and some of the little darlings will even come to love them. The younger your kids are, the easier your job. So if your kids are a little older, your task will be more difficult, but with a little effort -- along with a fair amount of Parmesan cheese and bacon -- it's possible to convince your kids that cruciferous vegetables are not only edible, but quite tasty. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are a few ways to get your kids to eat all things cruciferous. A few of the items on this list repeat \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/28/tips-for-getting-your-kids-to-love-vegetables/\">some tips I provided last year\u003c/a>, but as they really do work, it's worth mentioning them here again.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/cauliflower-in-various-colors.jpg\" alt=\"cauliflower in various colors\" title=\"cauliflower in various colors\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7727\">\u003c/p>\n\u003cp>•\tTry roasting your vegetables instead of steaming or boiling them. Roasting allows the natural sugars in the vegetables to caramelize, which makes them more flavorful. It is also a great way to make sure the veggies turn out al dente instead of mushy. And, if you need another incentive, boiling and steaming emit the vegetables natural gassy odors while roasting helps contain the smells. \u003c/p>\n\u003cp>•\tTry fun colored vegetables. Right now you can find purple or yellow cauliflower, or those lovely Tuscan ones with spiky cones all over them. Even the most cauliflower-hating kid will be interested in nibbling something purple.\u003c/p>\n\u003cp>•\tBuy an entire stalk of Brussels sprouts. It's fun to take the sprouts off the stalk, and you are then left with a long green baton your kids can play with.\u003c/p>\n\u003cp>•\tDon't overcook your cruciferous veggies as they are high in gas and cooking them for too long makes them stinky. See if you can get your kids to eat the broccoli or cauliflower raw (with salad dressing or melted cheese if necessary) and then cook the rest al dente. \u003c/p>\n\u003cp>•\tMake a creamy soup. When blended with milk or cream and butter, vegetables become much more manageable for kids who reject foods out of hand because of weird textures. So if your child thinks Brussels sprout leaves are slimy, puree them.\u003c/p>\n\u003cp>•\tAdd bacon and cheese (if you eat these things). Let's face it, everything really does taste better with bacon and cheese. Kale sautéed with bacon or pancetta is truly amazing. And cauliflower baked au gratin with cheese and butter is beyond decadent. Toss in your children's favorite pasta to make the dish even more appealing.\u003c/p>\n\u003cp>•\tTake your kids to a garden or farm at picking time. Picking vegetables is fun and kids are far more likely to eat something they got to commune with in the garden. Many local farms have family days where you and your brood can pick to your hearts' content.\u003c/p>\n\u003cp>•\tLet your kids pick out your weekly vegetables in the market. Go to a farmer's market if you can as they offer inviting opportunities for your little ones to touch, smell, and even talk with a farmer.\u003c/p>\n\u003cp>And now for that irresistible purple soup.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/purple-cauliflower-soup.jpg\" alt=\"purple cauliflower soup\" title=\"purple cauliflower soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7723\">\u003c/p>\n\u003cp>\u003cstrong>Roasted Purple Cauliflower Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium head of purple cauliflower chopped into small florets\u003cbr>\n1 medium potato chopped into 1/2-inch pieces\u003cbr>\n1 small onion chopped\u003cbr>\n3 cups chicken or vegetable broth\u003cbr>\n1 cup milk (preferably whole milk)\u003cbr>\n4 Tbsp butter\u003cbr>\nSalt and pepper to taste\u003cbr>\n1/2 cup grated Parmesan cheese\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Lay the cut up cauliflower and potato in a pan. Drizzle on some olive oil, black pepper, and salt (kosher or sea salt preferably). Roast in a 400 degree oven for 20 minutes or until you can easily pierce the cauliflower and potato pieces with a fork.\u003cbr>\n2. In a medium pot, sauté the onion in 2 Tbsp butter until soft. Add in the roasted cauliflower and potato along with the chicken or vegetable stock. Cook until the broth is heated through.\u003cbr>\n3. Using a hand or stand blender, blend the cauliflower mixture until all chunks are gone and the soup is smooth.\u003cbr>\n4. Add the mixture back to the pot and mix in the milk. Season with salt and pepper to taste. Bring the soup to a low simmer.\u003cbr>\n5. Mix in the Parmesan cheese and the remaining 2 Tbsp butter. Serve.\u003c/p>\n\n",
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"excerpt": "But don't lose heart. If your child has decided she hates all things cruciferous, you can trick her into getting excited about eating them. Don't worry. I'm not suggesting you hide the vegetables (as I am strongly against deceiving kids about food -- Santa Claus, however, is a different matter). Rather, I support getting your children interested in eating these amazing vegetables with their eyes wide open, and some of the little darlings will even come to love them. The younger your kids are, the easier your job. So if your kids are a little older, your task will be more difficult, but with a little effort -- along with a fair amount of Parmesan cheese and bacon -- it's possible to convince your kids that cruciferous vegetables are not only edible, but quite tasty. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/scary-cruciferous-pumpkin.jpg\" alt=\"scary cruciferous pumpkin\" title=\"scary cruciferous pumpkin\" width=\"400\" height=\"533\" class=\"aligncenter size-full wp-image-7722\">\u003cbr>\nWith Halloween around the corner, it’s time to talk about something that really gives kids the creeps. Forget about vampires (\u003ca href=\"http://twilightthemovie.com/\">those hunky blood suckers\u003c/a>) or zombies (\u003ca href=\"http://horrorshow.videosift.com/video/Who-says-zombies-dont-have-a-sensitive-side\">they have feelings too\u003c/a>). What terrifies many children are cruciferous vegetables. Even the name sounds scary -- sort of like crucify or crucio (for all you Harry Potter fans). \u003c/p>\n\u003cp>Cruciferous vegetables, also known as brassicaceae, are the ones that hit the market in fall, just in time for Halloween. Cabbage, kale, broccoli, cauliflower, and Brussels sprouts are just a few of the commonly unloved veggies that make up this plant variety. Yet although the cruciferae are often sneered at, and even loathed by some, they are hardly villains. Dubbed super vegetables, they are full of antioxidants and vitamins, are thought to have cancer-preventing and fighting agents, and also protect against cardiovascular disease. So, contrary to popular belief, these under appreciated vegetables are actually the heroes of the food world.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/brussels-sprouts-on-the-stalk2.jpg\" alt=\"brussels sprouts on the stalk\" title=\"brussels sprouts on the stalk\" width=\"400\" height=\"533\" class=\"aligncenter size-full wp-image-7726\">\u003c/p>\n\u003cp>Yet as much as I put myself in the role of PR rep for these amazing plants, multitudes of kids (and even some adults) meet a plateful of cauliflower, kale or Brussels sprouts with scrunched up faces and pursed lips. Of course there are many people (adults and children alike) who love all things cruciferous, but I don't think it's farfetched to say these vegetables have a bad rap. \u003c/p>\n\u003cp>But don't lose heart. If your child has decided she hates all things cruciferous, you can trick her into getting excited about eating them. Don't worry. I'm not suggesting you hide the vegetables (as \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/28/tips-for-getting-your-kids-to-love-vegetables/\">I am strongly against deceiving kids about food\u003c/a> -- Santa Claus, however, is a different matter). Rather, I support getting your children interested in eating these amazing vegetables with their eyes wide open, and some of the little darlings will even come to love them. The younger your kids are, the easier your job. So if your kids are a little older, your task will be more difficult, but with a little effort -- along with a fair amount of Parmesan cheese and bacon -- it's possible to convince your kids that cruciferous vegetables are not only edible, but quite tasty. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are a few ways to get your kids to eat all things cruciferous. A few of the items on this list repeat \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/28/tips-for-getting-your-kids-to-love-vegetables/\">some tips I provided last year\u003c/a>, but as they really do work, it's worth mentioning them here again.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/cauliflower-in-various-colors.jpg\" alt=\"cauliflower in various colors\" title=\"cauliflower in various colors\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7727\">\u003c/p>\n\u003cp>•\tTry roasting your vegetables instead of steaming or boiling them. Roasting allows the natural sugars in the vegetables to caramelize, which makes them more flavorful. It is also a great way to make sure the veggies turn out al dente instead of mushy. And, if you need another incentive, boiling and steaming emit the vegetables natural gassy odors while roasting helps contain the smells. \u003c/p>\n\u003cp>•\tTry fun colored vegetables. Right now you can find purple or yellow cauliflower, or those lovely Tuscan ones with spiky cones all over them. Even the most cauliflower-hating kid will be interested in nibbling something purple.\u003c/p>\n\u003cp>•\tBuy an entire stalk of Brussels sprouts. It's fun to take the sprouts off the stalk, and you are then left with a long green baton your kids can play with.\u003c/p>\n\u003cp>•\tDon't overcook your cruciferous veggies as they are high in gas and cooking them for too long makes them stinky. See if you can get your kids to eat the broccoli or cauliflower raw (with salad dressing or melted cheese if necessary) and then cook the rest al dente. \u003c/p>\n\u003cp>•\tMake a creamy soup. When blended with milk or cream and butter, vegetables become much more manageable for kids who reject foods out of hand because of weird textures. So if your child thinks Brussels sprout leaves are slimy, puree them.\u003c/p>\n\u003cp>•\tAdd bacon and cheese (if you eat these things). Let's face it, everything really does taste better with bacon and cheese. Kale sautéed with bacon or pancetta is truly amazing. And cauliflower baked au gratin with cheese and butter is beyond decadent. Toss in your children's favorite pasta to make the dish even more appealing.\u003c/p>\n\u003cp>•\tTake your kids to a garden or farm at picking time. Picking vegetables is fun and kids are far more likely to eat something they got to commune with in the garden. Many local farms have family days where you and your brood can pick to your hearts' content.\u003c/p>\n\u003cp>•\tLet your kids pick out your weekly vegetables in the market. Go to a farmer's market if you can as they offer inviting opportunities for your little ones to touch, smell, and even talk with a farmer.\u003c/p>\n\u003cp>And now for that irresistible purple soup.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/purple-cauliflower-soup.jpg\" alt=\"purple cauliflower soup\" title=\"purple cauliflower soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7723\">\u003c/p>\n\u003cp>\u003cstrong>Roasted Purple Cauliflower Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium head of purple cauliflower chopped into small florets\u003cbr>\n1 medium potato chopped into 1/2-inch pieces\u003cbr>\n1 small onion chopped\u003cbr>\n3 cups chicken or vegetable broth\u003cbr>\n1 cup milk (preferably whole milk)\u003cbr>\n4 Tbsp butter\u003cbr>\nSalt and pepper to taste\u003cbr>\n1/2 cup grated Parmesan cheese\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Lay the cut up cauliflower and potato in a pan. Drizzle on some olive oil, black pepper, and salt (kosher or sea salt preferably). Roast in a 400 degree oven for 20 minutes or until you can easily pierce the cauliflower and potato pieces with a fork.\u003cbr>\n2. In a medium pot, sauté the onion in 2 Tbsp butter until soft. Add in the roasted cauliflower and potato along with the chicken or vegetable stock. Cook until the broth is heated through.\u003cbr>\n3. Using a hand or stand blender, blend the cauliflower mixture until all chunks are gone and the soup is smooth.\u003cbr>\n4. Add the mixture back to the pot and mix in the milk. Season with salt and pepper to taste. Bring the soup to a low simmer.\u003cbr>\n5. Mix in the Parmesan cheese and the remaining 2 Tbsp butter. Serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Two Halloweens ago, I \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/10/30/son-of-scary-food/\">bashed baby costumes\u003c/a>, and heaped quite specific vitriol on the \u003ca href=\"http://www.marthastewart.com/portal/site/mslo/menuitem.3a0656639de62ad593598e10d373a0a0/?vgnextoid=8eb7a65b553b4110VgnVCM1000003d370a0aRCRD&lastnavigatedchannel=c197cafb74ece010VgnVCM1000003d370a0aRCRD&rsc=taxonomylist\">infamous Martha Stewart lobster baby costume\u003c/a>. \u003c/p>\n\u003cp>Little did I know that a year later, I'd be knocked up (the planned kind of knocked up), and that two years later (meaning now), I'd lie awake at night lactating and plotting my baby's first truly public embarrassment: his 2009 Halloween costume.\u003c/p>\n\u003cp>I've actually hated Halloween for years -- to me, it's no more than excuse for otherwise pleasant adults to turn into masked assholes. The few times in the past 20 years that I've deigned to go out in costume on Halloween, I've resorted to my cactus get-up, which consists of green clothes + clothespins. The cactus get-up is perfect for those, like me, who are: 1) lazy, 2) cheap, and 3) open to the possibility of foreplay à la clothespin.\u003c/p>\n\u003cp>With the arrival of Henry, the erotic possibilities of clothespins have dramatically receded, and even I'm not mean enough to dress my child up as a cactus (imagine the \"Oh, he's a prick!\" jokes). I am, however, still lazy and cheap. And I love to kill two birds with one stone. \u003c/p>\n\u003cp>So, here was the suite of conditions for Henry's costume since he's more fun to dress up than I am:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1)\tFood-related so it could be BAB'd\u003c/p>\n\u003cp>2)\tSuper easy because I'm exhausted\u003c/p>\n\u003cp>3)\tCheap because we're in a recession\u003c/p>\n\u003cp>4)\tHandmade because I'm a snob\u003c/p>\n\u003cp>5)\tGreen because it's his color and my color, and because these days you just can't go wrong with green\u003c/p>\n\u003cp>6)\tWearable as a winter-layer long after Oct. 31 because I can't find a winter jacket for a 12-month-old that I don't think is horrid, and I’m sure as hell not going to sew TWO different things this fall when I could just sew ONE.\u003c/p>\n\u003cp>So, taking all of those factors into account, the only real solution was a poncho that could be interpreted as a costume. A fleece poncho. A green fleece poncho. \u003c/p>\n\u003cp>With this vague green fuzzy vision, Henry and I headed off to \u003ca href=\"http://www.stonemountainfabric.com/\">Stonemountain and Daughter Fabrics\u003c/a> to cruise. And little by little, notion by notion, we assembled the materials that would prevent the erroneous perception of Henry as a Bolivian Kermit or a marijuana leaf fit for the Jolly Green Giant. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/henry-halloween09.jpg\" alt=\"henry as a salad for halloween 2009\" title=\"henry as a salad for halloween 2009\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-7702\">\u003cbr>\n\u003cem>Photo and Photoshop by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Presto:\u003c/strong> A salad costume! Throw him around and he's a tossed salad. If he's tired, he's a wilted salad. Put him on a horse and he's a Cobb salad. Not only will this costume get a kid through the cold months, but it can also double as a Christmas tree blanket. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong> Fleece, buttons, rickrack, thread, brazen enthusiasm for \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/15/the-infantivores-dilemma/\">humiliating your child\u003c/a>. \u003c/p>\n\n",
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"excerpt": "Two Halloweens ago, I bashed baby costumes, and heaped quite specific vitriol on the infamous Martha Stewart lobster baby costume.\r\nLittle did I know that a year later, I'd be knocked up (the planned kind of knocked up), and that two years later (meaning now), I'd lie awake at night lactating and plotting my baby's first truly public embarrassment: his 2009 Halloween costume.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Two Halloweens ago, I \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/10/30/son-of-scary-food/\">bashed baby costumes\u003c/a>, and heaped quite specific vitriol on the \u003ca href=\"http://www.marthastewart.com/portal/site/mslo/menuitem.3a0656639de62ad593598e10d373a0a0/?vgnextoid=8eb7a65b553b4110VgnVCM1000003d370a0aRCRD&lastnavigatedchannel=c197cafb74ece010VgnVCM1000003d370a0aRCRD&rsc=taxonomylist\">infamous Martha Stewart lobster baby costume\u003c/a>. \u003c/p>\n\u003cp>Little did I know that a year later, I'd be knocked up (the planned kind of knocked up), and that two years later (meaning now), I'd lie awake at night lactating and plotting my baby's first truly public embarrassment: his 2009 Halloween costume.\u003c/p>\n\u003cp>I've actually hated Halloween for years -- to me, it's no more than excuse for otherwise pleasant adults to turn into masked assholes. The few times in the past 20 years that I've deigned to go out in costume on Halloween, I've resorted to my cactus get-up, which consists of green clothes + clothespins. The cactus get-up is perfect for those, like me, who are: 1) lazy, 2) cheap, and 3) open to the possibility of foreplay à la clothespin.\u003c/p>\n\u003cp>With the arrival of Henry, the erotic possibilities of clothespins have dramatically receded, and even I'm not mean enough to dress my child up as a cactus (imagine the \"Oh, he's a prick!\" jokes). I am, however, still lazy and cheap. And I love to kill two birds with one stone. \u003c/p>\n\u003cp>So, here was the suite of conditions for Henry's costume since he's more fun to dress up than I am:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1)\tFood-related so it could be BAB'd\u003c/p>\n\u003cp>2)\tSuper easy because I'm exhausted\u003c/p>\n\u003cp>3)\tCheap because we're in a recession\u003c/p>\n\u003cp>4)\tHandmade because I'm a snob\u003c/p>\n\u003cp>5)\tGreen because it's his color and my color, and because these days you just can't go wrong with green\u003c/p>\n\u003cp>6)\tWearable as a winter-layer long after Oct. 31 because I can't find a winter jacket for a 12-month-old that I don't think is horrid, and I’m sure as hell not going to sew TWO different things this fall when I could just sew ONE.\u003c/p>\n\u003cp>So, taking all of those factors into account, the only real solution was a poncho that could be interpreted as a costume. A fleece poncho. A green fleece poncho. \u003c/p>\n\u003cp>With this vague green fuzzy vision, Henry and I headed off to \u003ca href=\"http://www.stonemountainfabric.com/\">Stonemountain and Daughter Fabrics\u003c/a> to cruise. And little by little, notion by notion, we assembled the materials that would prevent the erroneous perception of Henry as a Bolivian Kermit or a marijuana leaf fit for the Jolly Green Giant. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/henry-halloween09.jpg\" alt=\"henry as a salad for halloween 2009\" title=\"henry as a salad for halloween 2009\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-7702\">\u003cbr>\n\u003cem>Photo and Photoshop by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Presto:\u003c/strong> A salad costume! Throw him around and he's a tossed salad. If he's tired, he's a wilted salad. Put him on a horse and he's a Cobb salad. Not only will this costume get a kid through the cold months, but it can also double as a Christmas tree blanket. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong> Fleece, buttons, rickrack, thread, brazen enthusiasm for \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/15/the-infantivores-dilemma/\">humiliating your child\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Infantivore's Dilemma",
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"content": "\u003cp> \u003cem>\u003cstrong>Note:\u003c/strong> Don't read this if you work for CPS or find \u003ca href=\"http://ww2.kqed.org/bayareabites/author/meghan-laslocky/\">my other posts\u003c/a> disgusting or offensive. Move along now. I mean it.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/prep-for-grilling.jpg\" alt=\"prep for grilling baby\" title=\"prep for grilling baby\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-7389\">\u003cbr>\n\u003cem>Self-basting Henry preps for grilling\u003c/em>\u003c/p>\n\u003cp>Tough times call for tough decisions. The California unemployment rate now stands at over 12 percent, and I've been underemployed since April. My cup of beans and rice runneth under, so I'm taking a cue from all those folks who have told me Henry is so cute they could just eat him. In short, I have a \u003ca href=\"http://en.wikipedia.org/wiki/A_Modest_Proposal\">modest proposal\u003c/a>. \u003c/p>\n\u003cp>Among carnivores and vegetarians alike, the mere sight of juicy baby leg -- peeking out from the gap between the hem of \u003ca href=\"http://www.gymboree.com/shop/dept_item.jsp?PRODUCT%3C%3Eprd_id=845524445983487&FOLDER%3C%3Efolder_id=2534374306252335&productSizeSelected=0\">Gymboree overalls\u003c/a> and the top of the \u003ca href=\"http://www.robeez.com/Robeez-Soft-Soles%C2%A0Knighted-Fox-brown-Robeez-baby-shoes/product.aspx?ProductID=966&deptid=303&PriceCat=2&Lang=EN-US&RefID=GOUS_robeez%20\">Robeez soft sole\u003c/a> -- is enough to trigger salivation of Pavlovian proportions. Breastfed Henry weighs about 23 pounds now, and I figure that whether stewed, roasted, baked or even boiled, in a fricassee or a ragout, he'd make a most delicious and nourishing wholesome food. In fact, I'm fairly certain I could get several meals out of him, not counting soup stock. \u003c/p>\n\u003cp>Babies are high in fat and must therefore be quite tasty. Think about it: the ratio of fat to muscle in babies, especially before they start walking, likely exceeds that of ducks, and we all know ducks are scrumptious. Ergo, babies must be even more scrumptious.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There's also the convenience factor: babies make great, quick and easy weeknight suppers. Though \u003ca href=\"http://19.media.tumblr.com/tumblr_kpplpcsOry1qzvnxpo1_500.jpg\">this recipe\u003c/a> suggests roasting, I'm a crock pot fan myself. Throw the baby in the crock pot in the morning with some carrots, celery, bay leaf, and water, and presto, by the time you get home from work, dinner's ready.\u003c/p>\n\u003cp>But let's put aside advantages of taste and convenience for a moment and focus on the most important thing: the planet. Eating my baby is the only environmentally responsible way in which I can address my pantry problem. If you too are a mom, a foodie, and a tree hugger, you can't afford NOT to eat your baby.\u003c/p>\n\u003cp>First of all, when it comes to eating local, you can't get much more local than your child's nursery (or, for those of you without children, the family-based child care center around the corner). I can feel good knowing that a meal I prepare from my baby has virtually no carbon footprint: I have hauled him myself with a Baby Bjorn for nearly 11 months now, so the only energy expended has been courtesy of my own caloric intake. \u003c/p>\n\u003cp>Secondly, babies are free-range and cage-free (especially babies that co-sleep). I don't have to worry that my meal never saw the light of day or felt green grass under its feet. I've taken my baby to the park at least three times a week since he was born. One could also argue that he's grass fed, as he just ate grass while crawling toward the swings in Willard Park on Sunday. When you eat your own baby, you can rest assured knowing exactly what he ate and when, down to his last spoonful of organic squash from the farmer's market that you steamed and pureed yourself. If you're really careful about your baby's diet, you can even rest assured that he, and therefore you, isn't tainted by that heinous hydra of the industrial food complex: corn.\u003c/p>\n\u003cp>Babies are also available all year round, so say bye bye to what I call \"out-of-season guilt,\" the kind that garnishes lamb in November and tomatoes in January. \u003c/p>\n\u003cp>It's actually hard to imagine a more sustainable food than baby, particularly breast-fed baby. If you eat only organic, local food, and your baby eats only breast milk and organic, local food, wears organic clothes (Think of it! No plastic grocery bags!) and \u003ca href=\"http://www.gdiapers.com/?gclid=CP7egr3Ju50CFSFRagodiFw2ig%20\">G-diapers\u003c/a>, as soon as you've thrown that kid in the crockpot, you've become a model sustainable eater. What other food can you create with your own body and feed with your own body? In food terms, it's a perfect circle.\u003c/p>\n\u003cp>Save the planet: eat your baby.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/prep-for-grilling1.jpg\" alt=\"babyback ribs\" title=\"babyback ribs\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-7451\">\u003cbr>\n\u003cem>End this barbecue season with a bang.\u003c/em> \u003c/p>\n\u003cp>** \u003cem>\u003cstrong>Disclaimer:\u003c/strong> No babies were actually barbecued during the photoshoot for this post thanks to an Eye Candy Photoshop filter. Don't try this at home...or anywhere else.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos and Photoshop by Wendy Goodfriend\u003c/em>\u003c/p>\n\n",
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"excerpt": "Tough times call for tough decisions. The California unemployment rate now stands at over 12 percent, and I've been underemployed since April. My cup of beans and rice runneth under, so I'm taking a cue from all those folks who have told me Henry is so cute they could just eat him. In short, I have a modest proposal. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003cem>\u003cstrong>Note:\u003c/strong> Don't read this if you work for CPS or find \u003ca href=\"http://ww2.kqed.org/bayareabites/author/meghan-laslocky/\">my other posts\u003c/a> disgusting or offensive. Move along now. I mean it.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/prep-for-grilling.jpg\" alt=\"prep for grilling baby\" title=\"prep for grilling baby\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-7389\">\u003cbr>\n\u003cem>Self-basting Henry preps for grilling\u003c/em>\u003c/p>\n\u003cp>Tough times call for tough decisions. The California unemployment rate now stands at over 12 percent, and I've been underemployed since April. My cup of beans and rice runneth under, so I'm taking a cue from all those folks who have told me Henry is so cute they could just eat him. In short, I have a \u003ca href=\"http://en.wikipedia.org/wiki/A_Modest_Proposal\">modest proposal\u003c/a>. \u003c/p>\n\u003cp>Among carnivores and vegetarians alike, the mere sight of juicy baby leg -- peeking out from the gap between the hem of \u003ca href=\"http://www.gymboree.com/shop/dept_item.jsp?PRODUCT%3C%3Eprd_id=845524445983487&FOLDER%3C%3Efolder_id=2534374306252335&productSizeSelected=0\">Gymboree overalls\u003c/a> and the top of the \u003ca href=\"http://www.robeez.com/Robeez-Soft-Soles%C2%A0Knighted-Fox-brown-Robeez-baby-shoes/product.aspx?ProductID=966&deptid=303&PriceCat=2&Lang=EN-US&RefID=GOUS_robeez%20\">Robeez soft sole\u003c/a> -- is enough to trigger salivation of Pavlovian proportions. Breastfed Henry weighs about 23 pounds now, and I figure that whether stewed, roasted, baked or even boiled, in a fricassee or a ragout, he'd make a most delicious and nourishing wholesome food. In fact, I'm fairly certain I could get several meals out of him, not counting soup stock. \u003c/p>\n\u003cp>Babies are high in fat and must therefore be quite tasty. Think about it: the ratio of fat to muscle in babies, especially before they start walking, likely exceeds that of ducks, and we all know ducks are scrumptious. Ergo, babies must be even more scrumptious.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's also the convenience factor: babies make great, quick and easy weeknight suppers. Though \u003ca href=\"http://19.media.tumblr.com/tumblr_kpplpcsOry1qzvnxpo1_500.jpg\">this recipe\u003c/a> suggests roasting, I'm a crock pot fan myself. Throw the baby in the crock pot in the morning with some carrots, celery, bay leaf, and water, and presto, by the time you get home from work, dinner's ready.\u003c/p>\n\u003cp>But let's put aside advantages of taste and convenience for a moment and focus on the most important thing: the planet. Eating my baby is the only environmentally responsible way in which I can address my pantry problem. If you too are a mom, a foodie, and a tree hugger, you can't afford NOT to eat your baby.\u003c/p>\n\u003cp>First of all, when it comes to eating local, you can't get much more local than your child's nursery (or, for those of you without children, the family-based child care center around the corner). I can feel good knowing that a meal I prepare from my baby has virtually no carbon footprint: I have hauled him myself with a Baby Bjorn for nearly 11 months now, so the only energy expended has been courtesy of my own caloric intake. \u003c/p>\n\u003cp>Secondly, babies are free-range and cage-free (especially babies that co-sleep). I don't have to worry that my meal never saw the light of day or felt green grass under its feet. I've taken my baby to the park at least three times a week since he was born. One could also argue that he's grass fed, as he just ate grass while crawling toward the swings in Willard Park on Sunday. When you eat your own baby, you can rest assured knowing exactly what he ate and when, down to his last spoonful of organic squash from the farmer's market that you steamed and pureed yourself. If you're really careful about your baby's diet, you can even rest assured that he, and therefore you, isn't tainted by that heinous hydra of the industrial food complex: corn.\u003c/p>\n\u003cp>Babies are also available all year round, so say bye bye to what I call \"out-of-season guilt,\" the kind that garnishes lamb in November and tomatoes in January. \u003c/p>\n\u003cp>It's actually hard to imagine a more sustainable food than baby, particularly breast-fed baby. If you eat only organic, local food, and your baby eats only breast milk and organic, local food, wears organic clothes (Think of it! No plastic grocery bags!) and \u003ca href=\"http://www.gdiapers.com/?gclid=CP7egr3Ju50CFSFRagodiFw2ig%20\">G-diapers\u003c/a>, as soon as you've thrown that kid in the crockpot, you've become a model sustainable eater. What other food can you create with your own body and feed with your own body? In food terms, it's a perfect circle.\u003c/p>\n\u003cp>Save the planet: eat your baby.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/prep-for-grilling1.jpg\" alt=\"babyback ribs\" title=\"babyback ribs\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-7451\">\u003cbr>\n\u003cem>End this barbecue season with a bang.\u003c/em> \u003c/p>\n\u003cp>** \u003cem>\u003cstrong>Disclaimer:\u003c/strong> No babies were actually barbecued during the photoshoot for this post thanks to an Eye Candy Photoshop filter. Don't try this at home...or anywhere else.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos and Photoshop by Wendy Goodfriend\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Apple picking, pumpkin patching, & the joys of the cider doughnut ",
"title": "Apple picking, pumpkin patching, & the joys of the cider doughnut ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/apples300.jpg\" alt=\"apples\" title=\"apples\" width=\"300\" height=\"285\" class=\"alignleft size-full wp-image-7338\">Last weekend's fat harvest moon flipped a switch, and all of a sudden, it's fall. Tomatoes still shine in the garden, but now's the time to gorge on (or can) what's ripe, and accept that what's green now will still be green at Thanksgiving. At the farmers' market, grapes, figs, pomegranates, and winter squash are muscling out the last peaches and melons of the season. \u003c/p>\n\u003cp>If you're a Northeast transplant like me, you can't cross off the first week in October without craving the first bite of a snappy fresh apple, all crunch and tang. And any apple is better when you've picked it yourself right off the tree, blue sky painted between the branches and the promise of hot cider and fresh cider doughnuts to come. \u003c/p>\n\u003cp>As a kid, every autumn held a sunny October weekend where my mom would toss my sisters and I into the back of the Volvo (ah, the jouncing-around, sister-jabbing joys of the pre-carseat era!) and head out to the country to go apple picking. This was the Garden State in the 70s, and there was still a lot of working farmland around. Even my hometown, an otherwise \u003ca href=\"http://www.nytimes.com/2008/04/20/realestate/20livi.html?scp=3&sq=springfield%20nj&st=cse\">drab suburb\u003c/a> whose last exciting moment happened in 1780, had a small farm smack in the middle of it, right across the street from my elementary school. \u003c/p>\n\u003cp>It didn't take long to shake loose from the strip malls and find a place where we could run through the trees, getting stung by yellowjackets drunk on fermenting fallen fruit, and filling bag after bag with Winesaps and Macouns. Always next to the dusty parking lot was a little farm market selling cloudy, fresh-pressed apple cider, boxed apple pies and best of all, cider doughnuts. They were popped fresh out of a greasy, batter-spattered contraption that moved rings of batter along a conveyor belt of bubbling oil, flipping, frying, and finally spitting them down a chute to be sugared and sold. \u003c/p>\n\u003cp>What's a cider doughnut, you ask? Oh, you poor deprived child, you. Yes, here in California you had sunshine and skateboarding, while we had slush and mittens, but the doughnuts, and the snow days, were worth it. Cider doughnuts are nothing more than cake doughnuts made with apple cider in the dough, usually rolled in cinnamon sugar and best served minutes from the fryer. For East Coast kids, though, they have a mythical connection to autumn, all part of the memory of deep blue skies and the crunch of leaves underfoot, geese flying in V's overhead and the first smell of woodsmoke after dinner. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Recreating this experience on the West Coast can take a little doing. For the full sticky-fingered, apple-and-doughnut experience, you need to hit the road and head up to the gold country northeast of Sacramento, near Placerville. To \u003ca href=\"http://www.applehill.com/\">Apple Hill\u003c/a>, to be exact, where the foothills of the Sierras offer the warm days, chilly nights, and colder winters that apples like. Apple fritters, hayrides, cider and u-picks abound, although the varieties of apples lean more towards Galas and Fujis-- sweeter, milder apples that don't need as many below-freezing winter chill hours as their hardier East Coast cousins. Most likely to scratch that East-Coast itch is the charming \u003ca href=\"http://www.applehill.com/site/growers.html\">Rainbow Orchards\u003c/a>, in Camino, which offers excellent fresh-pressed cider and hot cider doughnuts in their barn, along with sprawling acres of apple trees, live bluegrass music, and lots of room for picnicking. \u003c/p>\n\u003cp>Closer to home, you can take a meandering drive on the back roads west of Petaluma to the \u003ca href=\"http://www.chilenobnb.com/apples.html\">Chileno Valley Ranch\u003c/a>. Here, between folded hills still lion-colored from summer's long dry days, are sprig-headed quail skittering across the road while hawks ride the rising air currents overhead. Herds of black Holsteins and buff Jerseys drowse beneath the oak trees. \u003c/p>\n\u003cp>You can see the small organic orchard as you drive up, planted on a gentle slope running down to the barn. Nearby are chicken coops, some vigorously baah-ing goats and sheep, and a lavish flower garden brimming with roses. Sally Gale, who owns the ranch with her husband Mike (the ranch property has been in her family since 1856), is usually on hand to walk pickers through the trees, pointing out green, grapefruit-sized Mutsus (great for baking) and dainty lunchbox-sized Pink Ladies and Pinovas, along with Molly's Delicious and fat, late-ripening Arkansas Black Twigs. In the barn, where you go to pay for your haul ($2/lb) is a small table with some of the ranch's other products, which might include eggs, tomatoes, red pears, dried beans, and the ranch's own grass-fed local beef. \u003c/p>\n\u003cp>If the scene at Chileno Valley is a little low-key for your taste, then don't miss the signs for the Peter Pumpkin Patch on your way back. Follow the (naturally) pumpkin-shaped signs to Spring Hill Road, where the otherwise cow-centric \u003ca href=\"http://springhillcheese.com/seasonalevents.aspx\">Spring Hill Cheese Company\u003c/a> dairy is decked out in full haybale-and-pumpkin drag through the end of October. There is an acres-wide field dotted with fat orange jack-o-lanterns on the vine, each more carve-worthy than the last. And then there are stacks of edible winter squash in all sizes and shapes (carnival, acorn, rouge vif d'etampes, munchkin, banana, and more); pyramids of hay to climb and jump from; a tractor-pulled wagon; even a very patient cow to milk. The air, it's true, is tangy with the smell of cow pat (a scent that always made a rancher friend breathe deep and exhale with satisfaction, saying, \"Ah, the smell of money!\"), but there are plenty of picnic tables nonetheless.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>What's actually the most fun, though, is the dig-your-own-potato patch. The appeal isn't immediately apparent--walk across the road from the pumpkins, and you'll find yourself in a field of scrubby weeds. Pick up one of the long gardening forks provided, however, and look for a dried-out stalk, remnants of what was once a green and growing potato plant. Jab the fork in about 8 inches from the stalk, dig, wiggle, and lift, and voila! Buried treasure, in the shape of silky-skinned Yukon Golds. It is oddly satisfying and hard to stop, not quite \u003ca href=\"http://news.bbc.co.uk/2/hi/uk_news/england/staffordshire/8272058.stm\">this kind of gold\u003c/a>, but a lot easier to find, and only $1/lb. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/apples300.jpg\" alt=\"apples\" title=\"apples\" width=\"300\" height=\"285\" class=\"alignleft size-full wp-image-7338\">Last weekend's fat harvest moon flipped a switch, and all of a sudden, it's fall. Tomatoes still shine in the garden, but now's the time to gorge on (or can) what's ripe, and accept that what's green now will still be green at Thanksgiving. At the farmers' market, grapes, figs, pomegranates, and winter squash are muscling out the last peaches and melons of the season. \u003c/p>\n\u003cp>If you're a Northeast transplant like me, you can't cross off the first week in October without craving the first bite of a snappy fresh apple, all crunch and tang. And any apple is better when you've picked it yourself right off the tree, blue sky painted between the branches and the promise of hot cider and fresh cider doughnuts to come. \u003c/p>\n\u003cp>As a kid, every autumn held a sunny October weekend where my mom would toss my sisters and I into the back of the Volvo (ah, the jouncing-around, sister-jabbing joys of the pre-carseat era!) and head out to the country to go apple picking. This was the Garden State in the 70s, and there was still a lot of working farmland around. Even my hometown, an otherwise \u003ca href=\"http://www.nytimes.com/2008/04/20/realestate/20livi.html?scp=3&sq=springfield%20nj&st=cse\">drab suburb\u003c/a> whose last exciting moment happened in 1780, had a small farm smack in the middle of it, right across the street from my elementary school. \u003c/p>\n\u003cp>It didn't take long to shake loose from the strip malls and find a place where we could run through the trees, getting stung by yellowjackets drunk on fermenting fallen fruit, and filling bag after bag with Winesaps and Macouns. Always next to the dusty parking lot was a little farm market selling cloudy, fresh-pressed apple cider, boxed apple pies and best of all, cider doughnuts. They were popped fresh out of a greasy, batter-spattered contraption that moved rings of batter along a conveyor belt of bubbling oil, flipping, frying, and finally spitting them down a chute to be sugared and sold. \u003c/p>\n\u003cp>What's a cider doughnut, you ask? Oh, you poor deprived child, you. Yes, here in California you had sunshine and skateboarding, while we had slush and mittens, but the doughnuts, and the snow days, were worth it. Cider doughnuts are nothing more than cake doughnuts made with apple cider in the dough, usually rolled in cinnamon sugar and best served minutes from the fryer. For East Coast kids, though, they have a mythical connection to autumn, all part of the memory of deep blue skies and the crunch of leaves underfoot, geese flying in V's overhead and the first smell of woodsmoke after dinner. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Recreating this experience on the West Coast can take a little doing. For the full sticky-fingered, apple-and-doughnut experience, you need to hit the road and head up to the gold country northeast of Sacramento, near Placerville. To \u003ca href=\"http://www.applehill.com/\">Apple Hill\u003c/a>, to be exact, where the foothills of the Sierras offer the warm days, chilly nights, and colder winters that apples like. Apple fritters, hayrides, cider and u-picks abound, although the varieties of apples lean more towards Galas and Fujis-- sweeter, milder apples that don't need as many below-freezing winter chill hours as their hardier East Coast cousins. Most likely to scratch that East-Coast itch is the charming \u003ca href=\"http://www.applehill.com/site/growers.html\">Rainbow Orchards\u003c/a>, in Camino, which offers excellent fresh-pressed cider and hot cider doughnuts in their barn, along with sprawling acres of apple trees, live bluegrass music, and lots of room for picnicking. \u003c/p>\n\u003cp>Closer to home, you can take a meandering drive on the back roads west of Petaluma to the \u003ca href=\"http://www.chilenobnb.com/apples.html\">Chileno Valley Ranch\u003c/a>. Here, between folded hills still lion-colored from summer's long dry days, are sprig-headed quail skittering across the road while hawks ride the rising air currents overhead. Herds of black Holsteins and buff Jerseys drowse beneath the oak trees. \u003c/p>\n\u003cp>You can see the small organic orchard as you drive up, planted on a gentle slope running down to the barn. Nearby are chicken coops, some vigorously baah-ing goats and sheep, and a lavish flower garden brimming with roses. Sally Gale, who owns the ranch with her husband Mike (the ranch property has been in her family since 1856), is usually on hand to walk pickers through the trees, pointing out green, grapefruit-sized Mutsus (great for baking) and dainty lunchbox-sized Pink Ladies and Pinovas, along with Molly's Delicious and fat, late-ripening Arkansas Black Twigs. In the barn, where you go to pay for your haul ($2/lb) is a small table with some of the ranch's other products, which might include eggs, tomatoes, red pears, dried beans, and the ranch's own grass-fed local beef. \u003c/p>\n\u003cp>If the scene at Chileno Valley is a little low-key for your taste, then don't miss the signs for the Peter Pumpkin Patch on your way back. Follow the (naturally) pumpkin-shaped signs to Spring Hill Road, where the otherwise cow-centric \u003ca href=\"http://springhillcheese.com/seasonalevents.aspx\">Spring Hill Cheese Company\u003c/a> dairy is decked out in full haybale-and-pumpkin drag through the end of October. There is an acres-wide field dotted with fat orange jack-o-lanterns on the vine, each more carve-worthy than the last. And then there are stacks of edible winter squash in all sizes and shapes (carnival, acorn, rouge vif d'etampes, munchkin, banana, and more); pyramids of hay to climb and jump from; a tractor-pulled wagon; even a very patient cow to milk. The air, it's true, is tangy with the smell of cow pat (a scent that always made a rancher friend breathe deep and exhale with satisfaction, saying, \"Ah, the smell of money!\"), but there are plenty of picnic tables nonetheless.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What's actually the most fun, though, is the dig-your-own-potato patch. The appeal isn't immediately apparent--walk across the road from the pumpkins, and you'll find yourself in a field of scrubby weeds. Pick up one of the long gardening forks provided, however, and look for a dried-out stalk, remnants of what was once a green and growing potato plant. Jab the fork in about 8 inches from the stalk, dig, wiggle, and lift, and voila! Buried treasure, in the shape of silky-skinned Yukon Golds. It is oddly satisfying and hard to stop, not quite \u003ca href=\"http://news.bbc.co.uk/2/hi/uk_news/england/staffordshire/8272058.stm\">this kind of gold\u003c/a>, but a lot easier to find, and only $1/lb. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sunny with a Shower of Shitakes: Preschoolers at the Ferry Building",
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"content": "\u003cfigure id=\"attachment_6990\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/kiwi300.jpg\" alt=\"Kiwi by Luke age 4\" title=\"Kiwi by Luke age 4\" width=\"300\" height=\"482\" class=\"size-full wp-image-6990\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Kiwi, by Luke, age 4\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>I started working with preschoolers a few years ago, not long after I quit my office job. These days, I \u003ca href=\"http://thingsmykidsatschoolsaid.blogspot.com/\">help out in a pre-k classroom\u003c/a> at a school downtown, close to \u003ca href=\"http://www.yelp.com/biz/rincon-center-san-francisco\">Rincon Center\u003c/a>. The boys are obsessed with Star Wars, even the original movies, and the girls sport headbands like \u003ca href=\"http://bittenandbound.com/wp-content/uploads/2008/06/lynda-carter-is-wonder-woman.jpg\">Lynda Carter-era Wonder Women\u003c/a>. Some of their families call San Francisco home; many live in Marin, south of San Francisco, or in the suburbs of Oakland. A lot of them eat catered school lunches; others lug boxes and bags inevitably embellished with culturally significant images -- Yoda, Tinkerbell, Dora -- and stocked with kid-friendly things: string cheese sticks, raisins, fruit, lunch meat, hummus, and miniature yogurt cups and juice boxes from Trader Joe's and Costco. \u003c/p>\n\u003cp>Our relationships with food begin when we're very young. We're shaped by what our parents give us. We like what we learn to like. Foods in fun packages -- like pigs-in-a-blanket and eggs-in-a-basket -- are universally appealing. Foods we associate with good times -- like Popsicles -- are as well. Childhood memories are powerful things, our therapists tell us. Chefs know this too. That's why Grant Achatz of the esteemed \u003ca href=\"http://www.alinea-restaurant.com/\">Alinea\u003c/a> in Chicago served, on his restaurant's opening night, a whimsical riff on an American lunch-box staple: one peeled grape, warmed, still on its stem, dipped in a peanut puree and wrapped in brioche -- the mad scientist's peanut butter-and-jelly sandwich. \u003c/p>\n\u003cp>Every Tuesday morning, the class visits the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>. We teachers gently prod our shifty little charges into the loose winding semblance of a line and lead them, meandering along the sidewalks, dashing through crosswalks. \"Smells gross,\" a boy once sniffed as we passed \u003ca href=\"http://www.yanksing.com/\">Yank Sing\u003c/a>, the damp, slightly acrid scent of vapor hissing from steamers inside. \"That's only the best dim sum in San Francisco,\" I almost blurted out incredulously. I remembered, of course, that I was walking with under-sized humans who still cried for their mommies and wet their pants on occasion. They'd never pecked a tiny hole in the soft translucent skin of a perfect Shanghai dumpling and slurped -- with greedy, Dracula-like precision -- the sweet, concentrated broth within. Divorced from that experience, the smell was, in fact, a little icky. An iron grate covers a patch of pavement directly outside of \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, on the Mission St. side. The kids like to jump on it as they pass because it clangs noisily. A waiter inside polishing glasses -- readying for the lunch hour rush -- inevitably chuckles. Their small heads bob just barely into view with every leap.\u003c/p>\n\u003cp>I wonder if marching into the Ferry Building farmer's market flanked by a posse of adorable 4-year-olds isn't a bit like rolling into a club with a bunch of professional basketball players. You receive a lot of attention but it's all purely by association. Beaming retirees and fanny-pack-toting tourists -- this scene's coterie of doting fans and relentless paparazzi -- hover, stare, cluck, and coo. When cameras come out, teachers act swiftly, more like security personnel than hangers-on. \"No photos, please,\" we say firmly. \"They're minors.\" Once, a very old woman wheeling her husband -- a man in much less robust health -- sidled up to me winking, her face as round, wrinkled, and fuzzy as an over-ripe apricot: \"Do any of them need a Jewish grandma?\" she practically pleaded. \"Yes,\" I responded. \"Doesn't everyone?\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/potato300.jpg\" alt=\"Potato by Reese age 4\" title=\"Potato by Reese age 4\" width=\"300\" height=\"547\" class=\"alignnone size-full wp-image-6992\">\u003cbr>\n\u003cem>\"Potato,\" by Reese, age 4. She drew a potato and started to scrawl the word, but decided to write \"green bean\" instead.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For the kids, a Tuesday trip to the Ferry Building is an overwhelming assault of sensory delights. They grab at anything within reach. They swivel their heads as they walk, twirling constantly to see what's happening behind them, mindful that they're always missing something. Things fall apart; the line cannot hold. The other day, we were leaving the farmer's market, heading for the lobster tanks inside, when a girl prone to dawdling dawdled. I asked her to catch up. She stared up at me and offered a retort for which I had no rote teacher-ly rejoinder \"I'm just looking at the world.\" At that moment, \u003ca href=\"http://en.wikipedia.org/wiki/Chris_Cosentino\">Incanto chef, Boccalone owner, and Food Network presence Chris Cosentino\u003c/a> glided by, pushing a produce-stacked cart. A small blond boy sat on top of the cart, giggling. \"Weeeee,\" said the kid. I thought of Old Mcdonald's Farm -- the mooing cows, quacking ducks, and oinking pigs, and what Chris Cosentino would do with them if he had the chance. \u003c/p>\n\u003cp>This week, we checked out the mushroom mini-farms at \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a>. \"Eeek, blech,\" said a girl, scrunching her eyes and nose, tilting her head to properly appraise the craggy shitake caps poking out from what looked like a wizened loaf of pumpernickel. \"You don't like mushrooms?\" I asked. \"I like mushrooms, but not ones with yucky shells,\" she explained, cackling, waving her hands at me as if I were a dunce and she was making perfect sense. She noticed a poster of wild mushrooms hanging outside the store. \"I like this one,\" she said, pointing to a particular 'shroom. \"That is a shitake,\" I said. \"It's just like the ones on the log you said were yucky.\" Three hours later, she woke up from a nap and grabbed my leg as I walked past her mat. \"Actually, I only like two kinds of mushrooms,\" she said, as if to clear up a misunderstanding. \"I like the big ones and the little round ones.\" \"Okay,\" I responded. 'The rest are yucky,\" she added, sighing conclusively as she rolled over to fall back asleep. \u003c/p>\n\u003cp>As part of the weekly ritual, we pick out vegetables and fruits for the kids to enjoy for a pre-playground snack after nap. The kids make choices, which is good for them to do. We try to present attractive options: produce to provoke curiosity and wonder -- like lemon cucumbers, sweet gnarled bell peppers sporting psychedelic hues, little damson plums, and baby carrots in leafy bunches etc. At snack-time, they're excited but picky -- especially when it comes to vegetables which, unlike most fruits, aren't usually sweet and, on some level, candy-like. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/greenbean500.jpg\" alt=\"Green Bean by Stella age 4\" title=\"Green Bean by Stella age 4\" width=\"500\" height=\"326\" class=\"alignnone size-full wp-image-6994\">\u003cbr>\n\u003cem>\"Green Bean,\" by Stella, age 4. She drew a green bean and then turned it into an airplane.\u003c/em>\u003c/p>\n\u003cp>I am reminded of a story my mother once told me. She had a nasty 3rd grade teacher with a favorite adage -- \"you can lead a horse to water, but you can't make it drink\" -- and she took pleasure in invoking it whenever students dozed, doodled, or clowned through her class. The saying has drifted through my mind at snack-time, though in this case, it expresses patience, not exasperation. To rope in another livestock platitude, the vegetables kids adamantly refuse -- no matter how sustainable, delicious, and healthy they may be -- are not pearls cast before proverbial swine. You can't force much with kids and food. You can lead them to water, and while you can't make them drink, you can drink yourself, in front of them, and tell them how good it is. If you're funny and sincere enough, sooner or later, they'll get thirsty. Breathlessly extolling their virtues between bites, I practically wore out my molars chomping purple peppers before a boy took pity on me, kind of shaking his head as he reached out a small pudgy paw for his own sliver.\u003c/p>\n\u003cp>4-year-olds don't know that much yet. They also have a pretty limited vocabulary. Yet they're -- like \u003ca href=\"http://creativegreenius.files.wordpress.com/2009/02/curious-george-movie.jpg\">George\u003c/a> -- endlessly curious, and constantly -- unlike George -- growing and honing new tools for comprehension and conversation. As a result, they're very good at asking obvious, simple questions that actually require difficult, complex answers. On Tuesday, halfway through the afternoon, two children, a boy and a girl, argued. The boy yelped imperiously, \"Did you know that if dinosaurs were alive now, they would eat us?\" The girl guffawed in disbelief. \"Eat us?\" she snorted, probably, for once, not on purpose. \"No way! Why would they eat us? We're not food.\" The boy nodded solemnly, closing his eyes as his head swung up and down. \"They would. Do you know why? Because we have meat in our bodies.\" The girl started to say something, then paused, her eyes wandering down to the arms hanging at her sides. She lifted her left arm with her right hand and let it flop down, limp. She picked it up again and squeezed it slowly and deliberately, feeling bone and muscle, her fingers crawling all the way up to her tiny shoulder. You could tell her brain was working hard. She was thinking about meat -- what she knew of it, where she thought it came from, what it looked like, what it tasted like. Grilled chicken. Pepperoni on pizza. Ham sandwiches. Shrimp. She yelled at me from halfway across the room: \"Do we have meat in our bodies for real?\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I tried to pretend I hadn't heard. She yelled again. I took a deep breath. I walked over and knelt down on the carpet. I didn't mind talking about it; I just wasn't sure where to begin.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_6990\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/kiwi300.jpg\" alt=\"Kiwi by Luke age 4\" title=\"Kiwi by Luke age 4\" width=\"300\" height=\"482\" class=\"size-full wp-image-6990\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Kiwi, by Luke, age 4\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>I started working with preschoolers a few years ago, not long after I quit my office job. These days, I \u003ca href=\"http://thingsmykidsatschoolsaid.blogspot.com/\">help out in a pre-k classroom\u003c/a> at a school downtown, close to \u003ca href=\"http://www.yelp.com/biz/rincon-center-san-francisco\">Rincon Center\u003c/a>. The boys are obsessed with Star Wars, even the original movies, and the girls sport headbands like \u003ca href=\"http://bittenandbound.com/wp-content/uploads/2008/06/lynda-carter-is-wonder-woman.jpg\">Lynda Carter-era Wonder Women\u003c/a>. Some of their families call San Francisco home; many live in Marin, south of San Francisco, or in the suburbs of Oakland. A lot of them eat catered school lunches; others lug boxes and bags inevitably embellished with culturally significant images -- Yoda, Tinkerbell, Dora -- and stocked with kid-friendly things: string cheese sticks, raisins, fruit, lunch meat, hummus, and miniature yogurt cups and juice boxes from Trader Joe's and Costco. \u003c/p>\n\u003cp>Our relationships with food begin when we're very young. We're shaped by what our parents give us. We like what we learn to like. Foods in fun packages -- like pigs-in-a-blanket and eggs-in-a-basket -- are universally appealing. Foods we associate with good times -- like Popsicles -- are as well. Childhood memories are powerful things, our therapists tell us. Chefs know this too. That's why Grant Achatz of the esteemed \u003ca href=\"http://www.alinea-restaurant.com/\">Alinea\u003c/a> in Chicago served, on his restaurant's opening night, a whimsical riff on an American lunch-box staple: one peeled grape, warmed, still on its stem, dipped in a peanut puree and wrapped in brioche -- the mad scientist's peanut butter-and-jelly sandwich. \u003c/p>\n\u003cp>Every Tuesday morning, the class visits the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>. We teachers gently prod our shifty little charges into the loose winding semblance of a line and lead them, meandering along the sidewalks, dashing through crosswalks. \"Smells gross,\" a boy once sniffed as we passed \u003ca href=\"http://www.yanksing.com/\">Yank Sing\u003c/a>, the damp, slightly acrid scent of vapor hissing from steamers inside. \"That's only the best dim sum in San Francisco,\" I almost blurted out incredulously. I remembered, of course, that I was walking with under-sized humans who still cried for their mommies and wet their pants on occasion. They'd never pecked a tiny hole in the soft translucent skin of a perfect Shanghai dumpling and slurped -- with greedy, Dracula-like precision -- the sweet, concentrated broth within. Divorced from that experience, the smell was, in fact, a little icky. An iron grate covers a patch of pavement directly outside of \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, on the Mission St. side. The kids like to jump on it as they pass because it clangs noisily. A waiter inside polishing glasses -- readying for the lunch hour rush -- inevitably chuckles. Their small heads bob just barely into view with every leap.\u003c/p>\n\u003cp>I wonder if marching into the Ferry Building farmer's market flanked by a posse of adorable 4-year-olds isn't a bit like rolling into a club with a bunch of professional basketball players. You receive a lot of attention but it's all purely by association. Beaming retirees and fanny-pack-toting tourists -- this scene's coterie of doting fans and relentless paparazzi -- hover, stare, cluck, and coo. When cameras come out, teachers act swiftly, more like security personnel than hangers-on. \"No photos, please,\" we say firmly. \"They're minors.\" Once, a very old woman wheeling her husband -- a man in much less robust health -- sidled up to me winking, her face as round, wrinkled, and fuzzy as an over-ripe apricot: \"Do any of them need a Jewish grandma?\" she practically pleaded. \"Yes,\" I responded. \"Doesn't everyone?\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/potato300.jpg\" alt=\"Potato by Reese age 4\" title=\"Potato by Reese age 4\" width=\"300\" height=\"547\" class=\"alignnone size-full wp-image-6992\">\u003cbr>\n\u003cem>\"Potato,\" by Reese, age 4. She drew a potato and started to scrawl the word, but decided to write \"green bean\" instead.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For the kids, a Tuesday trip to the Ferry Building is an overwhelming assault of sensory delights. They grab at anything within reach. They swivel their heads as they walk, twirling constantly to see what's happening behind them, mindful that they're always missing something. Things fall apart; the line cannot hold. The other day, we were leaving the farmer's market, heading for the lobster tanks inside, when a girl prone to dawdling dawdled. I asked her to catch up. She stared up at me and offered a retort for which I had no rote teacher-ly rejoinder \"I'm just looking at the world.\" At that moment, \u003ca href=\"http://en.wikipedia.org/wiki/Chris_Cosentino\">Incanto chef, Boccalone owner, and Food Network presence Chris Cosentino\u003c/a> glided by, pushing a produce-stacked cart. A small blond boy sat on top of the cart, giggling. \"Weeeee,\" said the kid. I thought of Old Mcdonald's Farm -- the mooing cows, quacking ducks, and oinking pigs, and what Chris Cosentino would do with them if he had the chance. \u003c/p>\n\u003cp>This week, we checked out the mushroom mini-farms at \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a>. \"Eeek, blech,\" said a girl, scrunching her eyes and nose, tilting her head to properly appraise the craggy shitake caps poking out from what looked like a wizened loaf of pumpernickel. \"You don't like mushrooms?\" I asked. \"I like mushrooms, but not ones with yucky shells,\" she explained, cackling, waving her hands at me as if I were a dunce and she was making perfect sense. She noticed a poster of wild mushrooms hanging outside the store. \"I like this one,\" she said, pointing to a particular 'shroom. \"That is a shitake,\" I said. \"It's just like the ones on the log you said were yucky.\" Three hours later, she woke up from a nap and grabbed my leg as I walked past her mat. \"Actually, I only like two kinds of mushrooms,\" she said, as if to clear up a misunderstanding. \"I like the big ones and the little round ones.\" \"Okay,\" I responded. 'The rest are yucky,\" she added, sighing conclusively as she rolled over to fall back asleep. \u003c/p>\n\u003cp>As part of the weekly ritual, we pick out vegetables and fruits for the kids to enjoy for a pre-playground snack after nap. The kids make choices, which is good for them to do. We try to present attractive options: produce to provoke curiosity and wonder -- like lemon cucumbers, sweet gnarled bell peppers sporting psychedelic hues, little damson plums, and baby carrots in leafy bunches etc. At snack-time, they're excited but picky -- especially when it comes to vegetables which, unlike most fruits, aren't usually sweet and, on some level, candy-like. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/greenbean500.jpg\" alt=\"Green Bean by Stella age 4\" title=\"Green Bean by Stella age 4\" width=\"500\" height=\"326\" class=\"alignnone size-full wp-image-6994\">\u003cbr>\n\u003cem>\"Green Bean,\" by Stella, age 4. She drew a green bean and then turned it into an airplane.\u003c/em>\u003c/p>\n\u003cp>I am reminded of a story my mother once told me. She had a nasty 3rd grade teacher with a favorite adage -- \"you can lead a horse to water, but you can't make it drink\" -- and she took pleasure in invoking it whenever students dozed, doodled, or clowned through her class. The saying has drifted through my mind at snack-time, though in this case, it expresses patience, not exasperation. To rope in another livestock platitude, the vegetables kids adamantly refuse -- no matter how sustainable, delicious, and healthy they may be -- are not pearls cast before proverbial swine. You can't force much with kids and food. You can lead them to water, and while you can't make them drink, you can drink yourself, in front of them, and tell them how good it is. If you're funny and sincere enough, sooner or later, they'll get thirsty. Breathlessly extolling their virtues between bites, I practically wore out my molars chomping purple peppers before a boy took pity on me, kind of shaking his head as he reached out a small pudgy paw for his own sliver.\u003c/p>\n\u003cp>4-year-olds don't know that much yet. They also have a pretty limited vocabulary. Yet they're -- like \u003ca href=\"http://creativegreenius.files.wordpress.com/2009/02/curious-george-movie.jpg\">George\u003c/a> -- endlessly curious, and constantly -- unlike George -- growing and honing new tools for comprehension and conversation. As a result, they're very good at asking obvious, simple questions that actually require difficult, complex answers. On Tuesday, halfway through the afternoon, two children, a boy and a girl, argued. The boy yelped imperiously, \"Did you know that if dinosaurs were alive now, they would eat us?\" The girl guffawed in disbelief. \"Eat us?\" she snorted, probably, for once, not on purpose. \"No way! Why would they eat us? We're not food.\" The boy nodded solemnly, closing his eyes as his head swung up and down. \"They would. Do you know why? Because we have meat in our bodies.\" The girl started to say something, then paused, her eyes wandering down to the arms hanging at her sides. She lifted her left arm with her right hand and let it flop down, limp. She picked it up again and squeezed it slowly and deliberately, feeling bone and muscle, her fingers crawling all the way up to her tiny shoulder. You could tell her brain was working hard. She was thinking about meat -- what she knew of it, where she thought it came from, what it looked like, what it tasted like. Grilled chicken. Pepperoni on pizza. Ham sandwiches. Shrimp. She yelled at me from halfway across the room: \"Do we have meat in our bodies for real?\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Foodie Movie: Cloudy with a Chance of Meatballs ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/meatballs.jpg\" alt=\"Cloudy with a Chance of Meatballs\" title=\"Cloudy with a Chance of Meatballs\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-6011\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cloudywithachanceofmeatballs.com\">\u003ci>Cloudy with a Chance of Meatballs\u003c/i>\u003c/a> -- a movie based on the children's book of the same name by Judi and Ron Barrett -- might very well be the next \u003ci>Ratatouille\u003c/i> for mini foodies and their parents.\u003c/p>\n\u003cp>I don't think they'll be calling in Thomas Keller for a culinary consult, but I do know that \u003ci>Cloudy...\u003c/i> is one of my husband's favorite childhood books, and I think a movie treatment is genius. I was initially a little nervous to hear the movie wasn't coming from Pixar. However, after watching the \u003ca href=\"http://www.imdb.com/video/imdb/vi718340633/\">Sony trailer\u003c/a>, my nerves are totally dispelled, and I can't wait to see it.\u003c/p>\n\u003cp>Clearly, it won't be exactly like the book. In fact, it appears the writers used the book more as a jumping off point rather than copying it verbatim, which makes sense because the book is really just a grandfather regaling his grandchildren with stories about a town that would easily beat out San Francisco and New York for best eating. \u003c/p>\n\u003cp>The movie takes this concept a step further by inventing individual characters, like Flint Lockwood -- the inventor who is responsible for turning his town into a culinary mecca with all sorts of foodstuffs falling from the sky -- and other townspeople, who get caught up in the euphoria and insanity of experiencing manna in a non-biblical sense.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>Cloudy with a Chance of Meatballs\u003c/i> is due out September 18th, but in the meantime, all this talk of meatballs has gotten me hungry, so here's a roundup of my five favorite meatballs in the Bay Area. You might want to think about dining at one or all before seeing the movie to combat any meatball envy you're sure to experience during the movie. Better yet, see if you can sneak some meatball action into the theatre with you.\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>\u003cbr>\nMeatballs available only on Mondays.\u003c/p>\n\u003cp>2355 Chestnut Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://www.mayfieldbakery.com/\">Mayfield Cafe and Bakery\u003c/a>\u003cbr>\nWood-oven baked meatballs available from the lunch menu.\u003c/p>\n\u003cp>Town & Country Village\u003cbr>\n855 El Camino Real\u003cbr>\nPalo Alto, CA \u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/pacificHeights.html\">Pizzeria Delfina\u003c/a>\u003cbr>\nNeapoletan meatballs in sugo only at their California Street location.\u003c/p>\n\u003cp>2406 California Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>\u003cbr>\nMeatballs in a spicy tomato sauce available from their antipasti menu.\u003c/p>\n\u003cp>1199 Valencia Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://bit.ly/GHqs4\">Saigon Sandwich\u003c/a>\u003cbr>\nThe vietnamese meatball sandwich -- bánh mì -- is a perfect storm of flavors.\u003c/p>\n\u003cp>560 Larkin St\u003cbr>\nSan Francisco, CA \u003c/p>\n\u003cp>If you want to make your own meatballs, I've found that \u003ca href=\"http://simplyrecipes.com/recipes/meatballs_with_ricotta_in_tomato_sauce/\">the recipe\u003c/a> Simply Recipes adapted from A16's original to be quite wonderful.\u003c/p>\n\u003cp>Finally, no piece about meatballs could go by without this little delight:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/-JytbHDRG0U&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/-JytbHDRG0U&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"excerpt": "\u003ci>Cloudy with a Chance of Meatballs\u003c/i> -- a movie based on the children's book of the same name by Judi and Ron Barrett -- might very well be the next \u003ci>Ratatouille\u003c/i> for mini foodies and their parents.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/meatballs.jpg\" alt=\"Cloudy with a Chance of Meatballs\" title=\"Cloudy with a Chance of Meatballs\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-6011\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cloudywithachanceofmeatballs.com\">\u003ci>Cloudy with a Chance of Meatballs\u003c/i>\u003c/a> -- a movie based on the children's book of the same name by Judi and Ron Barrett -- might very well be the next \u003ci>Ratatouille\u003c/i> for mini foodies and their parents.\u003c/p>\n\u003cp>I don't think they'll be calling in Thomas Keller for a culinary consult, but I do know that \u003ci>Cloudy...\u003c/i> is one of my husband's favorite childhood books, and I think a movie treatment is genius. I was initially a little nervous to hear the movie wasn't coming from Pixar. However, after watching the \u003ca href=\"http://www.imdb.com/video/imdb/vi718340633/\">Sony trailer\u003c/a>, my nerves are totally dispelled, and I can't wait to see it.\u003c/p>\n\u003cp>Clearly, it won't be exactly like the book. In fact, it appears the writers used the book more as a jumping off point rather than copying it verbatim, which makes sense because the book is really just a grandfather regaling his grandchildren with stories about a town that would easily beat out San Francisco and New York for best eating. \u003c/p>\n\u003cp>The movie takes this concept a step further by inventing individual characters, like Flint Lockwood -- the inventor who is responsible for turning his town into a culinary mecca with all sorts of foodstuffs falling from the sky -- and other townspeople, who get caught up in the euphoria and insanity of experiencing manna in a non-biblical sense.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Cloudy with a Chance of Meatballs\u003c/i> is due out September 18th, but in the meantime, all this talk of meatballs has gotten me hungry, so here's a roundup of my five favorite meatballs in the Bay Area. You might want to think about dining at one or all before seeing the movie to combat any meatball envy you're sure to experience during the movie. Better yet, see if you can sneak some meatball action into the theatre with you.\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>\u003cbr>\nMeatballs available only on Mondays.\u003c/p>\n\u003cp>2355 Chestnut Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://www.mayfieldbakery.com/\">Mayfield Cafe and Bakery\u003c/a>\u003cbr>\nWood-oven baked meatballs available from the lunch menu.\u003c/p>\n\u003cp>Town & Country Village\u003cbr>\n855 El Camino Real\u003cbr>\nPalo Alto, CA \u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/pacificHeights.html\">Pizzeria Delfina\u003c/a>\u003cbr>\nNeapoletan meatballs in sugo only at their California Street location.\u003c/p>\n\u003cp>2406 California Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>\u003cbr>\nMeatballs in a spicy tomato sauce available from their antipasti menu.\u003c/p>\n\u003cp>1199 Valencia Street\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003ca href=\"http://bit.ly/GHqs4\">Saigon Sandwich\u003c/a>\u003cbr>\nThe vietnamese meatball sandwich -- bánh mì -- is a perfect storm of flavors.\u003c/p>\n\u003cp>560 Larkin St\u003cbr>\nSan Francisco, CA \u003c/p>\n\u003cp>If you want to make your own meatballs, I've found that \u003ca href=\"http://simplyrecipes.com/recipes/meatballs_with_ricotta_in_tomato_sauce/\">the recipe\u003c/a> Simply Recipes adapted from A16's original to be quite wonderful.\u003c/p>\n\u003cp>Finally, no piece about meatballs could go by without this little delight:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/-JytbHDRG0U&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/-JytbHDRG0U&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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"link": "/radio/program/code-switch-life-kit",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"meta": {
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
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