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"content": "\u003cp>I've never been a big fan of oatmeal, or any hot mushy cereal. Yik. But a few years ago, I discovered steel-cut oats, which are also known as coarse-cut oats, Irish oats, Scotch oats, and pinhead oats (I like that name the best). Steel-cut oats are chopped oat groats, which only have the outer hull removed, so they are more nutritious than the more popular rolled oats. They are also nuttier, more flavorful, and retain a chewy texture. Like most whole grains, however, they take a while to cook, so you have to plan ahead. Most upscale supermarkets carry steel-cut oats, and \u003ca href=\"http://www.bobsredmill.com/\">Bob's Red Mill\u003c/a> makes a superior packaged product. If you can find them, it's a good idea to purchase these in bulk as they tend to be fresher.\u003c/p>\n\u003cp>These are perfect for a rainy, chilly winter weekend morning when you are lounging around reading the paper and have 45 minutes to kill. I like my oatmeal with fruit, preferably seasonal, and since I typically eat this in the winter, I often make it with sauteed apples. A drizzle of pure maple syrup is also delicious.\u003c/p>\n\u003cp>\u003cstrong>Steel-Cut Oats with Apples\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>For the oats:\u003c/strong>\u003cbr>3 1/2 cups water\u003cbr>1/2 cup milk\u003cbr>2 tablespoons unsalted butter\u003cbr>1 cup steel-cut oats\u003cbr>1/2 teaspoon salt\u003c/p>\n\u003cp>\u003cstrong>For the apples:\u003c/strong>\u003cbr>\n2-3 medium apples, peeled and cored\u003cbr>2 tablespoons unsalted butter\u003cbr>2 tablespoons dark brown sugar\u003cbr>Pinch of cinnamon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>To make the oats, in a large saucepan, bring the water and milk to a slow boil. Meanwhile, melt the 2 tablespoons butter in a frying pan and add the oats. Toast the oats for about 15 minutes, until golden and toasty. Add the oats and the salt to the boiling water, and cook, stirring occasionally, until thick and creamy (but not mushy), about 30-40 minutes.\u003c/p>\n\u003cp>Meanwhile, to make the apples, cut the apples into medium chunks. Melt the butter in a frying pan, then add the apples, sugar, and cinnamon. Cook, stirring occasionally, until crisp-tender and caramelized, about 15 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve the oatmeal topped with the apples. MMMMMmmmmmm.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I've never been a big fan of oatmeal, or any hot mushy cereal. Yik. But a few years ago, I discovered steel-cut oats, which are also known as coarse-cut oats, Irish oats, Scotch oats, and pinhead oats (I like that name the best). Steel-cut oats are chopped oat groats, which only have the outer hull removed, so they are more nutritious than the more popular rolled oats. They are also nuttier, more flavorful, and retain a chewy texture. Like most whole grains, however, they take a while to cook, so you have to plan ahead. Most upscale supermarkets carry steel-cut oats, and \u003ca href=\"http://www.bobsredmill.com/\">Bob's Red Mill\u003c/a> makes a superior packaged product. If you can find them, it's a good idea to purchase these in bulk as they tend to be fresher.\u003c/p>\n\u003cp>These are perfect for a rainy, chilly winter weekend morning when you are lounging around reading the paper and have 45 minutes to kill. I like my oatmeal with fruit, preferably seasonal, and since I typically eat this in the winter, I often make it with sauteed apples. A drizzle of pure maple syrup is also delicious.\u003c/p>\n\u003cp>\u003cstrong>Steel-Cut Oats with Apples\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\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>For the oats:\u003c/strong>\u003cbr>3 1/2 cups water\u003cbr>1/2 cup milk\u003cbr>2 tablespoons unsalted butter\u003cbr>1 cup steel-cut oats\u003cbr>1/2 teaspoon salt\u003c/p>\n\u003cp>\u003cstrong>For the apples:\u003c/strong>\u003cbr>\n2-3 medium apples, peeled and cored\u003cbr>2 tablespoons unsalted butter\u003cbr>2 tablespoons dark brown sugar\u003cbr>Pinch of cinnamon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>To make the oats, in a large saucepan, bring the water and milk to a slow boil. Meanwhile, melt the 2 tablespoons butter in a frying pan and add the oats. Toast the oats for about 15 minutes, until golden and toasty. Add the oats and the salt to the boiling water, and cook, stirring occasionally, until thick and creamy (but not mushy), about 30-40 minutes.\u003c/p>\n\u003cp>Meanwhile, to make the apples, cut the apples into medium chunks. Melt the butter in a frying pan, then add the apples, sugar, and cinnamon. Cook, stirring occasionally, until crisp-tender and caramelized, about 15 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve the oatmeal topped with the apples. MMMMMmmmmmm.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/Ksoup.png\">\u003cbr>\n\u003cbr>Every culture has it's comfort food. But soup may be the universal comfort food. Here in the Bay Area we have many cultures to choose from and each probably has a soup that will comfort a cold, a tummy ache, a hangover or even a broken heart. \u003c/p>\n\u003cp>With the end of the Vietnam war, the Bay Area saw an influx of Vietnamese refugees and in turn many Vietnamese restaurants. In San Francisco near Civic Center on Larkin street, signs went up just last year proclaiming the neighborhood to be \"Little Saigon\". \u003c/p>\n\u003cp>Many of the Vietnamese restaurants in the Bay Area serve what is often described as the national dish of Vietnam, pho, a rice noodle soup. But some also serve a type of congee made with chicken and rice that is comfort food, no matter what your country of origin. A terrific place to try this soup is Aux Delices at 2327 Polk street in San Francisco, or you can try making your own version with this recipe.\u003c/p>\n\u003cp>\u003cb>Vietnamese Chicken Rice Soup\u003c/b> (congee)\u003cbr>\n\u003cbr>4 serving\u003cbr>\n\u003cbr>1/8 cup uncooked jasmine rice\u003cbr>\n\u003cbr>1 whole chicken\u003cbr>\n\u003cbr>3 (2 inch) pieces fresh ginger root\u003cbr>\n\u003cbr>1 tablespoon salt, or to taste\u003cbr>\n\u003cbr>1/4 cup chopped white onions\u003cbr>\n\u003cbr>ground black pepper to taste\u003c/p>\n\u003cp>Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger and salt; bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside.\u003c/p>\n\u003cp>Stir rice and onion into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt, cook an additional 45 minutes for a thick consistency.\u003c/p>\n\u003cp>Ladle soup into bowls, and top with chicken and pepper. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>To learn about Vietnamese Americans and the relationship between the US and Vietnam, visit\u003ca href=\"http://www.pbs.org/frontlineworld/stories/vietnam/links.html\"> Frontline: Vietnam Looking for Home\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/Ksoup.png\">\u003cbr>\n\u003cbr>Every culture has it's comfort food. But soup may be the universal comfort food. Here in the Bay Area we have many cultures to choose from and each probably has a soup that will comfort a cold, a tummy ache, a hangover or even a broken heart. \u003c/p>\n\u003cp>With the end of the Vietnam war, the Bay Area saw an influx of Vietnamese refugees and in turn many Vietnamese restaurants. In San Francisco near Civic Center on Larkin street, signs went up just last year proclaiming the neighborhood to be \"Little Saigon\". \u003c/p>\n\u003cp>Many of the Vietnamese restaurants in the Bay Area serve what is often described as the national dish of Vietnam, pho, a rice noodle soup. But some also serve a type of congee made with chicken and rice that is comfort food, no matter what your country of origin. A terrific place to try this soup is Aux Delices at 2327 Polk street in San Francisco, or you can try making your own version with this recipe.\u003c/p>\n\u003cp>\u003cb>Vietnamese Chicken Rice Soup\u003c/b> (congee)\u003cbr>\n\u003cbr>4 serving\u003cbr>\n\u003cbr>1/8 cup uncooked jasmine rice\u003cbr>\n\u003cbr>1 whole chicken\u003cbr>\n\u003cbr>3 (2 inch) pieces fresh ginger root\u003cbr>\n\u003cbr>1 tablespoon salt, or to taste\u003cbr>\n\u003cbr>1/4 cup chopped white onions\u003cbr>\n\u003cbr>ground black pepper to taste\u003c/p>\n\u003cp>Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger and salt; bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside.\u003c/p>\n\u003cp>Stir rice and onion into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt, cook an additional 45 minutes for a thick consistency.\u003c/p>\n\u003cp>Ladle soup into bowls, and top with chicken and pepper. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>To learn about Vietnamese Americans and the relationship between the US and Vietnam, visit\u003ca href=\"http://www.pbs.org/frontlineworld/stories/vietnam/links.html\"> Frontline: Vietnam Looking for Home\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Ice Cream Chronicles, Part 1",
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"content": "\u003cp>I love ice cream. No, I mean I \u003cstrong>really\u003c/strong> love ice cream. I love ice cream so much that I ditched our ancient, puny, barely-functioning refrigerator and bought a new refrigerator because the old one wouldn't freeze my ice cream canister. I even had to rip out two of the six cabinets in our kitchen to fit a normal-sized refrigerator. No, I swear it's true. \u003c/p>\n\u003cp>I decided that if I was going to go to such lengths for ice cream, then the next step would be to figure out how to maximize the potential of my electric ice cream maker. It's a \u003ca href=\"http://www.cuisinart.com/\">Cuisinart\u003c/a>. It gets really good \u003ca href=\"http://www.amazon.com/exec/obidos/tg/detail/-/B00000JGRT/qid=1106607293/sr=8-1/ref=pd_csp_1/104-1128283-3420764?v=glance&s=home-garden&n=507846\">reviews,\u003c/a> and it does work well as long as you use it correctly. After much trial and error, here are the steps that I found were crucial:\u003c/p>\n\u003cp>1) Freeze the hell out of the canister and don't take it out of the freezer until you are completely set up and ready to freeze your creamy delight.\u003cbr>\n\u003cbr>2) Everything should be prepared in advance. The ice cream base needs to be super cold. The machine should be on the work surface, plugged in. Have an ice cream receptacle (that you will transfer the semi-frozen treat into) ready along with some plastic wrap. Get a rubber spatula.\u003cbr>\n\u003cbr>3) Your adrenaline should kick in at this point. Everything needs to be done quickly. Run to the freezer, grab the canister, slam it onto the machine base, put the beater into place, put on the top, turn on the machine, and then pour in your base.\u003cbr>\n\u003cbr>4) Okay, now you can relax, sit back, have a glass of \u003ca href=\"http://www.klwines.com/\">wine\u003c/a>, make some \u003ca href=\"http://www.recchiuticonfections.com/\">chocolate\u003c/a> sauce, whatever. Just keep that motor running for about 30 minutes. Once your base starts to resemble ice cream, you need to start moving quickly again. Use the spatula to get it into the receptacle. Seal it with a kiss, or plastic wrap, and toss it into the freezer for a little while to firm up.\u003c/p>\n\u003cp>Of course, none of this matters if you don't have a good recipe. Personally, I prefer French-style custard ice cream, rich with egg yolks and cream. If you are even thinking of substituting skim milk for the cream, don't bother making the ice cream. Gelato is a whole different story (don't worry, I'll get to that in another IC Chron). Which is what leads me to my new favorite ice cream recipe: Meyer lemon ice cream. (Yes, ice cream is seasonal, good for all seasons, and just as delicious in the winter as it is in the heat of the summer--you just have to crank up the heat and snuggle under a blanket to enjoy it).\u003c/p>\n\u003cp>\u003cstrong>Kim's Meyer Lemon Ice Cream\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>4 large \u003ca href=\"http://www.fourwindsgrowers.com/lore/meyer.html\">Meyer lemons\u003c/a>, preferably organic\u003cbr>\n\u003cbr>1 pint heavy whipping cream\u003cbr>\n\u003cbr>3/4 cup whole milk\u003cbr>\n\u003cbr>1/2 vanilla bean, halved lengthwise\u003cbr>\n\u003cbr>5 large egg yolks, preferably organic\u003cbr>\n\u003cbr>Scant 1 cup granulated sugar\u003c/p>\n\u003cp>Use a sharp peeler to remove only the colored part of the lemon zest from 2 lemons, in large strips. Try not to remove the bitter white pith, but if you do, you can use a small, sharp knife to scrape it off. In a saucepan, gently heat the cream and milk just until steaming and small bubbles form around the edge of the pan. Use the small knife to scrape the seeds out of the vanilla bean pod and add the pod, seeds, and lemon zest strips to the warm cream. Remove from the heat, cover, and let infuse for 30 minutes.\u003c/p>\n\u003cp>Place a medium-sized bowl inside a large bowl filled with ice water. Set aside. \u003c/p>\n\u003cp>In a clean saucepan, heat 1-2 inches of water over medium heat until simmering. Using a balloon whisk, in a heatproof bowl, beat together the egg yolks and sugar until smooth and very pale yellow. Reheat the cream mixture just until it begins to steam, but before it boils, and then slowly pour it in stages through a fine-mesh sieve into the yolk mixture, whisking as you add it (it's easier if you ask someone to help you with this step). Stir the mixture together thoroughly and then place the bowl on top of the saucepan of simmering water. Stir the mixture slowly until it thickens enough to coat the back of a spoon (or reaches 185F/85C). Be careful of the steam when you remove the bowl from the saucepan. Pour the ice cream base into the medium bowl (the one set in the larger bowl of ice water). Use a fine zester (a microplane works best) to zest the remaining two lemons into the base. Stir and let the base cool to room temperature. Press a sheet of plastic wrap onto the top of the base, cover, and refrigerate for at least 4 hours or preferably overnight.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When you are ready to make the ice cream, juice the 4 Meyer lemons and strain the juice through a fine-mesh sieve. Stir the juice into the ice cream base. Review the steps of setting up the ice cream maker (esp if you have a Cuisinart like I do) and then freeze the ice cream according to the manufacturer's directions (or mine). Scrape the base into an airtight container and freeze for at least 1 hour before serving. Enjoy!\u003cbr>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I love ice cream. No, I mean I \u003cstrong>really\u003c/strong> love ice cream. I love ice cream so much that I ditched our ancient, puny, barely-functioning refrigerator and bought a new refrigerator because the old one wouldn't freeze my ice cream canister. I even had to rip out two of the six cabinets in our kitchen to fit a normal-sized refrigerator. No, I swear it's true. \u003c/p>\n\u003cp>I decided that if I was going to go to such lengths for ice cream, then the next step would be to figure out how to maximize the potential of my electric ice cream maker. It's a \u003ca href=\"http://www.cuisinart.com/\">Cuisinart\u003c/a>. It gets really good \u003ca href=\"http://www.amazon.com/exec/obidos/tg/detail/-/B00000JGRT/qid=1106607293/sr=8-1/ref=pd_csp_1/104-1128283-3420764?v=glance&s=home-garden&n=507846\">reviews,\u003c/a> and it does work well as long as you use it correctly. After much trial and error, here are the steps that I found were crucial:\u003c/p>\n\u003cp>1) Freeze the hell out of the canister and don't take it out of the freezer until you are completely set up and ready to freeze your creamy delight.\u003cbr>\n\u003cbr>2) Everything should be prepared in advance. The ice cream base needs to be super cold. The machine should be on the work surface, plugged in. Have an ice cream receptacle (that you will transfer the semi-frozen treat into) ready along with some plastic wrap. Get a rubber spatula.\u003cbr>\n\u003cbr>3) Your adrenaline should kick in at this point. Everything needs to be done quickly. Run to the freezer, grab the canister, slam it onto the machine base, put the beater into place, put on the top, turn on the machine, and then pour in your base.\u003cbr>\n\u003cbr>4) Okay, now you can relax, sit back, have a glass of \u003ca href=\"http://www.klwines.com/\">wine\u003c/a>, make some \u003ca href=\"http://www.recchiuticonfections.com/\">chocolate\u003c/a> sauce, whatever. Just keep that motor running for about 30 minutes. Once your base starts to resemble ice cream, you need to start moving quickly again. Use the spatula to get it into the receptacle. Seal it with a kiss, or plastic wrap, and toss it into the freezer for a little while to firm up.\u003c/p>\n\u003cp>Of course, none of this matters if you don't have a good recipe. Personally, I prefer French-style custard ice cream, rich with egg yolks and cream. If you are even thinking of substituting skim milk for the cream, don't bother making the ice cream. Gelato is a whole different story (don't worry, I'll get to that in another IC Chron). Which is what leads me to my new favorite ice cream recipe: Meyer lemon ice cream. (Yes, ice cream is seasonal, good for all seasons, and just as delicious in the winter as it is in the heat of the summer--you just have to crank up the heat and snuggle under a blanket to enjoy it).\u003c/p>\n\u003cp>\u003cstrong>Kim's Meyer Lemon Ice Cream\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4 large \u003ca href=\"http://www.fourwindsgrowers.com/lore/meyer.html\">Meyer lemons\u003c/a>, preferably organic\u003cbr>\n\u003cbr>1 pint heavy whipping cream\u003cbr>\n\u003cbr>3/4 cup whole milk\u003cbr>\n\u003cbr>1/2 vanilla bean, halved lengthwise\u003cbr>\n\u003cbr>5 large egg yolks, preferably organic\u003cbr>\n\u003cbr>Scant 1 cup granulated sugar\u003c/p>\n\u003cp>Use a sharp peeler to remove only the colored part of the lemon zest from 2 lemons, in large strips. Try not to remove the bitter white pith, but if you do, you can use a small, sharp knife to scrape it off. In a saucepan, gently heat the cream and milk just until steaming and small bubbles form around the edge of the pan. Use the small knife to scrape the seeds out of the vanilla bean pod and add the pod, seeds, and lemon zest strips to the warm cream. Remove from the heat, cover, and let infuse for 30 minutes.\u003c/p>\n\u003cp>Place a medium-sized bowl inside a large bowl filled with ice water. Set aside. \u003c/p>\n\u003cp>In a clean saucepan, heat 1-2 inches of water over medium heat until simmering. Using a balloon whisk, in a heatproof bowl, beat together the egg yolks and sugar until smooth and very pale yellow. Reheat the cream mixture just until it begins to steam, but before it boils, and then slowly pour it in stages through a fine-mesh sieve into the yolk mixture, whisking as you add it (it's easier if you ask someone to help you with this step). Stir the mixture together thoroughly and then place the bowl on top of the saucepan of simmering water. Stir the mixture slowly until it thickens enough to coat the back of a spoon (or reaches 185F/85C). Be careful of the steam when you remove the bowl from the saucepan. Pour the ice cream base into the medium bowl (the one set in the larger bowl of ice water). Use a fine zester (a microplane works best) to zest the remaining two lemons into the base. Stir and let the base cool to room temperature. Press a sheet of plastic wrap onto the top of the base, cover, and refrigerate for at least 4 hours or preferably overnight.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When you are ready to make the ice cream, juice the 4 Meyer lemons and strain the juice through a fine-mesh sieve. Stir the juice into the ice cream base. Review the steps of setting up the ice cream maker (esp if you have a Cuisinart like I do) and then freeze the ice cream according to the manufacturer's directions (or mine). Scrape the base into an airtight container and freeze for at least 1 hour before serving. Enjoy!\u003cbr>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>While this is certainly not a news flash for you crustacean lovers out there, it is Dungeness crab season. The highlight of winter in the bay area. Okay, well, that and Meyer lemons. And what a pair they make. Crab cakes, cracked crab, crab salad, crab risotto (all with a squeeze of a Meyer)... So of course, naturally, the last two times we've had gatherings at our house, we've made crab cakes. New Year's Eve we made two trays full of crabby bites of heaven. And tonight, in celebration of one of our closest friends being born, we will crack open a bottle of Prosecco, pluck a few Meyer lemons off the tree, and fry up some tender, delectable crab cakes. If you are now drooling (please wipe your mouth), and feel like you simply cannot go on without a bite of these, please don't come over, just make them for yourself!\u003cbr>\n\u003cbr>\u003cimg src=\"http://www.kqed.org/weblog/food/crab300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Kim's Crab Cakes\u003c/strong>\u003cbr>\n\u003cbr>Makes about 16-18 medium crab cakes\u003c/p>\n\u003cp>About 1 1/2 pounds fresh Dungeness crabmeat, about 3 medium crabs*\u003c/p>\n\u003cp>*If you can find them and have the time, cook live crabs; otherwise there are some great seafood markets that cook them fresh each day. Just don't use canned or frozen! If you use pre-cooked crab, I find it best to gently rinse it in a fine-mesh strainer under cold water and pat it dry before moving on\u003c/p>\n\u003cp>About 2 cups (fresh) dried bread crumbs**\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>**I use challah because it's rich and eggy and a little bit sweet. Just throw the loaf in the Cuisinart and process it until you have fine crumbs then toast in a 350F oven for about 10 minutes or so\u003c/p>\n\u003cp>2 large eggs (preferably organic), beaten\u003cbr>\n\u003cbr>1/4 cup mayonnaise (preferably homemade)\u003cbr>\n\u003cbr>2 teaspoons dijon mustard\u003cbr>\n\u003cbr>2 teaspoons Worcestershire sauce\u003cbr>\n\u003cbr>large pinch of kosher or sea salt\u003cbr>\n\u003cbr>2 tablespoons of finely diced red bell peppers\u003cbr>\n\u003cbr>1 tablespoon of finely snipped chives\u003cbr>\n\u003cbr>1/4 cup canola oil\u003cbr>\n\u003cbr>Meyer lemons, cut into wedges, for serving\u003c/p>\n\u003cp>In a large bowl, whisk together the eggs, mayo, mustard, Worcestershire, and salt until smooth. Stir in the peppers and chives. Gently stir in the crab meat (try not to break up all the nice meaty chunks!) and then stir in 1 cup of the bread crumbs. The mixture should be fairly wet, but you should be able to form a crab cake. Form into about 16-18 medium-sized cakes. Put the cakes on a plate or platter, cover with plastic wrap and refrigerate until ready to fry; the cakes can be made up to 3 hours in advance.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Heat the oil in a large saute pan over medium-high heat. Put the remaining cup of bread crumbs onto a plate and lightly coat each side of each crab cake. Place about half of the cakes into the hot pan. You should be able to fry the crab cakes in two batches. Transfer to a paper-towel lined plate to drain, then fry the other half. Serve at once with plenty of Meyer lemons.\u003cbr>\n\u003cbr>\u003cimg src=\"http://www.kqed.org/weblog/food/crabcakes300.jpg\">\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While this is certainly not a news flash for you crustacean lovers out there, it is Dungeness crab season. The highlight of winter in the bay area. Okay, well, that and Meyer lemons. And what a pair they make. Crab cakes, cracked crab, crab salad, crab risotto (all with a squeeze of a Meyer)... So of course, naturally, the last two times we've had gatherings at our house, we've made crab cakes. New Year's Eve we made two trays full of crabby bites of heaven. And tonight, in celebration of one of our closest friends being born, we will crack open a bottle of Prosecco, pluck a few Meyer lemons off the tree, and fry up some tender, delectable crab cakes. If you are now drooling (please wipe your mouth), and feel like you simply cannot go on without a bite of these, please don't come over, just make them for yourself!\u003cbr>\n\u003cbr>\u003cimg src=\"http://www.kqed.org/weblog/food/crab300.jpg\">\u003c/p>\n\u003cp>\u003cstrong>Kim's Crab Cakes\u003c/strong>\u003cbr>\n\u003cbr>Makes about 16-18 medium crab cakes\u003c/p>\n\u003cp>About 1 1/2 pounds fresh Dungeness crabmeat, about 3 medium crabs*\u003c/p>\n\u003cp>*If you can find them and have the time, cook live crabs; otherwise there are some great seafood markets that cook them fresh each day. Just don't use canned or frozen! If you use pre-cooked crab, I find it best to gently rinse it in a fine-mesh strainer under cold water and pat it dry before moving on\u003c/p>\n\u003cp>About 2 cups (fresh) dried bread crumbs**\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>**I use challah because it's rich and eggy and a little bit sweet. Just throw the loaf in the Cuisinart and process it until you have fine crumbs then toast in a 350F oven for about 10 minutes or so\u003c/p>\n\u003cp>2 large eggs (preferably organic), beaten\u003cbr>\n\u003cbr>1/4 cup mayonnaise (preferably homemade)\u003cbr>\n\u003cbr>2 teaspoons dijon mustard\u003cbr>\n\u003cbr>2 teaspoons Worcestershire sauce\u003cbr>\n\u003cbr>large pinch of kosher or sea salt\u003cbr>\n\u003cbr>2 tablespoons of finely diced red bell peppers\u003cbr>\n\u003cbr>1 tablespoon of finely snipped chives\u003cbr>\n\u003cbr>1/4 cup canola oil\u003cbr>\n\u003cbr>Meyer lemons, cut into wedges, for serving\u003c/p>\n\u003cp>In a large bowl, whisk together the eggs, mayo, mustard, Worcestershire, and salt until smooth. Stir in the peppers and chives. Gently stir in the crab meat (try not to break up all the nice meaty chunks!) and then stir in 1 cup of the bread crumbs. The mixture should be fairly wet, but you should be able to form a crab cake. Form into about 16-18 medium-sized cakes. Put the cakes on a plate or platter, cover with plastic wrap and refrigerate until ready to fry; the cakes can be made up to 3 hours in advance.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Heat the oil in a large saute pan over medium-high heat. Put the remaining cup of bread crumbs onto a plate and lightly coat each side of each crab cake. Place about half of the cakes into the hot pan. You should be able to fry the crab cakes in two batches. Transfer to a paper-towel lined plate to drain, then fry the other half. Serve at once with plenty of Meyer lemons.\u003cbr>\n\u003cbr>\u003cimg src=\"http://www.kqed.org/weblog/food/crabcakes300.jpg\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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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",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"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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"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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"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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"id": "here-and-now",
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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.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"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",
"subscribe": {
"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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"rss": "https://feeds.npr.org/510313/podcast.xml"
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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",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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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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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"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",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"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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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"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",
"subscribe": {
"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": {
"site": "news",
"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": {
"site": "news",
"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",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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