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"content": "\u003cfigure id=\"attachment_83113\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000a.jpg\">\u003cimg class=\"size-full wp-image-83113\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000a.jpg\" alt=\"Deviled Eggs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deviled Eggs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I looooove deviled eggs, but I find them a bit of a pain. Half the time I end up with cratered eggs that I don’t even want to serve to myself (yes, of course I eat ALL of them). So I did a little research and after a bit of trial and error, came up with a nearly foolproof way to boil perfect eggs. Here’s my advice: use older eggs, start in cold water, don’t overcook the eggs, cool the eggs completely before peeling, and crack the shells all over before you peel. I’ve given you detailed directions below on this. And it really works!\u003c/p>\n\u003cp>Now, don’t get me wrong, I love classic deviled eggs, with the tang of French’s yellow mustard and the sweetness of chopped bread and butter pickles (or sweet pickle relish if that’s what you love), and a sprinkle of paprika on top. Yum! But this updated version has also captured my heart. Fresh herbs—parsley and chives—that I picked from my garden, bright sunny lemon zest, and spicy tangy Dijon mustard all whizzed up to create a flavor explosion in your mouth.\u003c/p>\n\u003cfigure id=\"attachment_83115\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-83115\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-ingredients1000.jpg\" alt=\"Deviled Egg ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deviled Egg ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Deviled eggs with lemon and herbs\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 dozen large eggs\u003c/li>\n\u003cli>1/4 cup mayonnaise\u003c/li>\n\u003cli>1 tablespoon country Dijon mustard\u003c/li>\n\u003cli>Finely grated zest of 1 large lemon\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh flat-leaf parsley leaves, plus more for garnish\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh chives, plus more for garnish\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place the eggs in a large saucepan and fill with enough cool water to cover the eggs. Bring to a boil over medium-high heat. As soon as the water comes to a rolling boil, turn off the heat and cover the pan; let sit for 15 minutes. Drain the eggs, then transfer to a bowl of ice water. Let cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83106,83104,83107\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Gently bash the eggs on the countertop all over, then roll them between your hands. Peel the eggs, cut each one in half and scoop out the yolk into a mixing bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83109,83102,83100\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Mash the yolks with a fork, then stir in the lemon zest, parsley, and chives. Add the mayonnaise and mustard, and mix with the fork, mashing and stirring, until well combined. (You can taste the mixture and add salt if you want, but I find the mayo adds enough salt for me.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83101,83103,83099,83105,83118,83110\"]\u003c/p>\n\u003col>\n\u003cli>Arrange the egg white halves cut side up on a serving plate. Fill a piping bag fitted with a medium tip (plain or star tip is fine, depending on how you like it to look). Pipe the filling into the egg white hollows. You can also use a small spoon to fill each one. Sprinkle with herbs and a little pepper. Dive in and watch them get eaten up in less than 5 minutes.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000.jpg\">\u003cimg class=\"size-full wp-image-83112\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000.jpg\" alt=\"Deviled Eggs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deviled Eggs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83113\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000a.jpg\">\u003cimg class=\"size-full wp-image-83113\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-finished1000a.jpg\" alt=\"Deviled Eggs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deviled Eggs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I looooove deviled eggs, but I find them a bit of a pain. Half the time I end up with cratered eggs that I don’t even want to serve to myself (yes, of course I eat ALL of them). So I did a little research and after a bit of trial and error, came up with a nearly foolproof way to boil perfect eggs. Here’s my advice: use older eggs, start in cold water, don’t overcook the eggs, cool the eggs completely before peeling, and crack the shells all over before you peel. I’ve given you detailed directions below on this. And it really works!\u003c/p>\n\u003cp>Now, don’t get me wrong, I love classic deviled eggs, with the tang of French’s yellow mustard and the sweetness of chopped bread and butter pickles (or sweet pickle relish if that’s what you love), and a sprinkle of paprika on top. Yum! But this updated version has also captured my heart. Fresh herbs—parsley and chives—that I picked from my garden, bright sunny lemon zest, and spicy tangy Dijon mustard all whizzed up to create a flavor explosion in your mouth.\u003c/p>\n\u003cfigure id=\"attachment_83115\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-83115\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/deviled-eggs-ingredients1000.jpg\" alt=\"Deviled Egg ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deviled Egg ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Deviled eggs with lemon and herbs\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 dozen large eggs\u003c/li>\n\u003cli>1/4 cup mayonnaise\u003c/li>\n\u003cli>1 tablespoon country Dijon mustard\u003c/li>\n\u003cli>Finely grated zest of 1 large lemon\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh flat-leaf parsley leaves, plus more for garnish\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh chives, plus more for garnish\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place the eggs in a large saucepan and fill with enough cool water to cover the eggs. Bring to a boil over medium-high heat. As soon as the water comes to a rolling boil, turn off the heat and cover the pan; let sit for 15 minutes. Drain the eggs, then transfer to a bowl of ice water. Let cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Give Yourself a Dairy-Free Treat This Summer with DIY Coconut Milk Ice Cream",
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"content": "\u003cfigure id=\"attachment_82940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/scooping.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/scooping.jpg\" alt=\"Coconut milk makes for a wonderfully creamy dairy-free ice cream, but there are a few tricks to getting it right. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-82940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut milk makes for a wonderfully creamy dairy-free ice cream, but there are a few tricks to getting it right. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Sometimes recipe testing just doesn’t work out. Sometimes, it’s my fault—culinary errors or forgotten ingredients are common occurrences for even those of us who cook on a daily basis. Other times, the problem lies with equipment. Namely, my freezer. It always seems to work just fine until I need it to be properly cold for a recipe. As soon as I need to churn ice cream, the freezer door mysteriously pops open or the temperature won’t get quite cold enough to freeze anything other than water.\u003c/p>\n\u003cp>This was my weekend. My plan to develop a pair of coconut milk ice creams for those of us who cannot or chose not to eat dairy was seemed destined not to happen. I wanted to demonstrate that it’s possible to churn creamy, smooth, coconuty ice cream with or without eggs with little more effort than turning on the ice cream machine itself. It wasn’t until after the first batch was churned and chilling that the freezer stopped cooperating. So instead of a duo of frozen treats, one vegan and one definitely not, I have just one, egg-filled ice cream to show for myself. But it is darn good.\u003c/p>\n\u003cfigure id=\"attachment_82939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ingredients.jpg\" alt=\"To combat iciness in my coconut milk ice cream, use full-fat coconut milk, liquid sugar (honey), and egg yolks. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-82939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To combat iciness in my coconut milk ice cream, use full-fat coconut milk, liquid sugar (honey), and egg yolks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Many of the coconut milk ice creams on the internet call for little more than coconut milk, sugar, and maybe a little vanilla. I’ve tried making ice cream this way and it unfortunately doesn’t work very well. The coconut milk needs a little more help to keep from forming a solid block of ice in the freezer. While this creamy milk is certainly rich enough to take the place of heavy cream, it doesn’t behave in the same way. However, there are a couple easy tricks to help prevent icy woes. \u003c/p>\n\u003cp>First, substitute some of the granulated sugar with a liquid sweetener, such as honey, agave, or corn syrup. I am partial to the flavor of honey, so that’s my sweetener of choice. These particular sweeteners all contain relatively high amounts of glucose, which helps to interfere with water flowing through the ice cream base. If the water can’t move around, it can’t meet up with more freezing water molecules to form large ice crystals. Large ice crystals are the enemy, so it’s best to avoid them as much as possible. An ice cream flavored entirely with honey would lose any distinctive coconut or vanilla flavor, so I use half honey and half regular granulated cane sugar. \u003c/p>\n\u003cp>The second trick is to use egg yolks. The rich yellow yolks help give the ice cream a silky texture and their extra protein also helps to prevent ice crystals. This style of ice cream is often referred to as French style ice cream or custard ice cream. For flavoring, I like to use vanilla bean, but you could also use a vanilla extract, or go crazy by infusing herbs or spices into the coconut milk. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But before you start anything, be sure to get your ice cream maker ready for use. I use a canister-style ice cream maker, which requires at least 24 hours of freezing time before churning. If you love homemade ice cream, consider storing the canister in the freezer so that it will always be ready to use. You’ll also want to set up an ice bath before beginning to cook the custard. To do so, fill a large bowl with ice and add enough cold water so that the ice just begins to slosh around. Fit a smaller bowl in the ice and set a fine mesh strainer over the smaller bowl.\u003c/p>\n\u003cfigure id=\"attachment_82942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/vanilla-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/vanilla-2.jpg\" alt=\"To get the most out of the vanilla beans, use both the seeds and the pods themselves, adding them both to the coconut milk and honey mixture. Photo: Kate Williams\" width=\"1000\" height=\"617\" class=\"size-full wp-image-82942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To get the most out of the vanilla beans, use both the seeds and the pods themselves, adding them both to the coconut milk and honey mixture. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now combine two cans of full-fat coconut milk (you need the fat for texture and flavor), the honey, and kosher salt in a medium saucepan. Slice the vanilla bean in half lengthwise and use a paring knife to scrape out the seeds from inside the pod. Add both the seeds and the empty pods to the saucepan with the coconut milk. The pods will help amp up the vanilla flavor; you’ll remove them before churning.\u003c/p>\n\u003cp>Heat the coconut milk mixture over medium heat until it begins to simmer. Stir frequently with a rubber spatula to dissolve the honey and evenly distribute the vanilla beans. You don’t want to bring the mixture to a full boil, though, because the coconut milk can easily scorch. Once the mixture is hot, lower the heat as low as it will go.\u003c/p>\n\u003cp>While the coconut mixture is heating, whisk the egg yolks with the granulated sugar until the sugar dissolves. You’ll have to whisk pretty aggressively. \u003c/p>\n\u003cfigure id=\"attachment_82941\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tempering-egg-yolks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tempering-egg-yolks.jpg\" alt=\"To temper egg yolks, whisk about 1/2 cup of the hot coconut mixture into the egg yolks and sugar. Whisk constantly to avoid curdling while heating the eggs. Photos: Kate Williams\" width=\"700\" height=\"933\" class=\"size-full wp-image-82941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To temper egg yolks, whisk about 1/2 cup of the hot coconut mixture into the egg yolks and sugar. Whisk constantly to avoid curdling while heating the eggs. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To add the yolk mixture to the coconut mixture without curdling the eggs, you’ll need to first temper the egg yolks. This means that you’ll gradually whisk in some of the hot coconut mixture into the eggs to warm them up. Once the eggs are warm, you should safely be able to whisk them into the rest of the coconut mixture without ending up with bits of scrambled egg in the custard. It’s easiest to do this if you support the bowl containing the egg yolks with a towel wrapped around the bottom in a ring. The towel will keep the bowl from spinning around as you whisk in the hot coconut milk.\u003c/p>\n\u003cfigure id=\"attachment_82935\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coating-the-back-of-the-spoon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coating-the-back-of-the-spoon.jpg\" alt=\"You’ll know the custard is ready when it reaches 180 degrees and evenly coats the back of a spoon. Photo: Kate Williams\" width=\"1000\" height=\"723\" class=\"size-full wp-image-82935\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll know the custard is ready when it reaches 180 degrees and evenly coats the back of a spoon. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Add the tempered eggs to the saucepan, whisking constantly. Raise the temperature under the pot to about medium low, and cook the mixture until it thickens. You’ll want to continue to whisk the mixture as it cooks, making sure to get the whisk in all of the corners of the pot. The target temperature for the custard is 180 degrees, but you can also check to see if it is ready by dipping in a spoon. Once the custard has sufficiently thickened, it will smoothly coat the back of the spoon. \u003c/p>\n\u003cp>Immediately remove the custard from the heat and pour it through the fine mesh strainer into the small bowl in the ice bath. Use a spatula to press the custard through the strainer. Any rouge bits of egg will be left behind, as will the vanilla bean pods. \u003c/p>\n\u003cfigure id=\"attachment_82936\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cooling-custard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cooling-custard.jpg\" alt=\"Rapidly cool the strained custard in an ice bath to halt cooking before transferring it to the fridge to chill completely. Photo: Kate Williams\" width=\"1000\" height=\"695\" class=\"size-full wp-image-82936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rapidly cool the strained custard in an ice bath to halt cooking before transferring it to the fridge to chill completely. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now let the custard chill in the ice bath until it has cooled to room temperature. Transfer it to a 4-cup storage container and move it to the refrigerator. You’ll need to let the custard continue to chill for a few hours until it is very cold. The colder the custard is when it goes into the ice cream maker, the faster it will churn, and the less icy its final texture will be. You can also refrigerate the custard overnight if you’d like.\u003c/p>\n\u003cp>Once the custard is chilled, it’s time to churn. Most canister style ice cream makers take 25-30 minutes to churn ice cream; compressor and self-refrigerating models are faster. No matter what type of ice cream maker you use, you’ll know the ice cream is fully churned when it has thickened to the consistency of soft serve ice cream.\u003c/p>\n\u003cfigure id=\"attachment_82937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/covering-with-parchment.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/covering-with-parchment.jpg\" alt=\"Freeze the churned ice cream in a metal container to drop its temperature quickly. Cover the top of the ice cream with parchment paper to seal out any unwanted flavors from the freezer. Photo: Kate Williams\" width=\"1000\" height=\"628\" class=\"size-full wp-image-82937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freeze the churned ice cream in a metal container to drop its temperature quickly. Cover the top of the ice cream with parchment paper to seal out any unwanted flavors from the freezer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Transfer the churned ice cream to a metal container. Metal containers work better than glass or plastic because they freeze very quickly and help keep the ice cream as cold as possible. I like to use a metal bread pan. Cover the ice cream with a layer of parchment paper, pressing it down flush with the surface of the ice cream. Wrap the container with plastic wrap and place the whole thing in the freezer. Let the ice cream freeze until solid, another 4 to 6 hours.\u003c/p>\n\u003cp>Finally after all that waiting, it’s ice cream time.\u003c/p>\n\u003cfigure id=\"attachment_82938\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-ice-cream-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-ice-cream-2.jpg\" alt=\"Coconut Milk Ice Cream. Photo: Kate Williams\" width=\"700\" height=\"970\" class=\"size-full wp-image-82938\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut Milk Ice Cream. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Coconut Milk Ice Cream\u003c/h3>\n\u003cp>\u003cem>Makes about 4 cups\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you are using a frozen canister-style ice cream maker, be sure to freeze the canister at least 24 hours in advance to ensure that it is cold enough to churn the ice cream.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 (13.5 ounce) cans full-fat coconut milk\u003c/li>\n\u003cli>1/4 cup honey\u003c/li>\n\u003cli>1/4 teaspoon kosher salt\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>3 egg yolks\u003c/li>\n\u003cli>1/4 cup organic granulated cane sugar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Mixing bowls\u003c/li>\n\u003cli>Fine mesh strainer\u003c/li>\n\u003cli>Saucepan\u003c/li>\n\u003cli>Whisk\u003c/li>\n\u003cli>Rubber spatula\u003c/li>\n\u003cli>Instant-read thermometer (optional)\u003c/li>\n\u003cli>Ice cream maker\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prepare an ice bath by filling a large bowl with ice. Add cold water to cover the ice. Nestle a smaller bowl inside the ice water and place a fine mesh strainer over the smaller bowl.\u003c/li>\n\u003cli>Combine coconut milk, honey, and salt in a heavy-bottomed medium saucepan. Split the vanilla bean in half using a pairing knife and scrape seeds into the saucepan. Place both halves of the vanilla bean into the saucepan. Bring the mixture to a simmer over medium heat and cook, stirring frequently, until the honey has dissolved.\u003c/li>\n\u003cli>Meanwhile, whisk egg yolks and sugar together in a medium bowl. Once the coconut milk mixture has come to a simmer, ladle about 1/2 of the hot milk into the yolk mixture while whisking constantly. Continue to whisk until the egg mixture is uniform.\u003c/li>\n\u003cli>Reduce the heat under the coconut milk mixture to medium-low. Whisk the hot egg yolks into the remaining coconut milk mixture on the stove and return the mixture to a simmer. Continue to cook until the mixture reaches 180 degrees and is thick enough to coat the back of a spoon, 2 to 3 minutes. Immediately pour the custard through the prepared fine mesh strainer into the bowl set in the ice bath. Press custard through the strainer using a spatula.\u003c/li>\n\u003cli>Let the custard cool to room temperature in the ice bath before transferring it to a storage container. Refrigerate until the custard is chilled, at least 4 to 6 hours.\u003c/li>\n\u003cli>Once the custard is chilled, freeze the mixture in an ice cream maker following the manufacturer’s directions. Transfer the churned ice cream to a metal pan, cover with parchment paper and plastic wrap, and freeze until solid, 4 to 6 hours. Serve.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/scooping.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/scooping.jpg\" alt=\"Coconut milk makes for a wonderfully creamy dairy-free ice cream, but there are a few tricks to getting it right. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-82940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut milk makes for a wonderfully creamy dairy-free ice cream, but there are a few tricks to getting it right. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Sometimes recipe testing just doesn’t work out. Sometimes, it’s my fault—culinary errors or forgotten ingredients are common occurrences for even those of us who cook on a daily basis. Other times, the problem lies with equipment. Namely, my freezer. It always seems to work just fine until I need it to be properly cold for a recipe. As soon as I need to churn ice cream, the freezer door mysteriously pops open or the temperature won’t get quite cold enough to freeze anything other than water.\u003c/p>\n\u003cp>This was my weekend. My plan to develop a pair of coconut milk ice creams for those of us who cannot or chose not to eat dairy was seemed destined not to happen. I wanted to demonstrate that it’s possible to churn creamy, smooth, coconuty ice cream with or without eggs with little more effort than turning on the ice cream machine itself. It wasn’t until after the first batch was churned and chilling that the freezer stopped cooperating. So instead of a duo of frozen treats, one vegan and one definitely not, I have just one, egg-filled ice cream to show for myself. But it is darn good.\u003c/p>\n\u003cfigure id=\"attachment_82939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ingredients.jpg\" alt=\"To combat iciness in my coconut milk ice cream, use full-fat coconut milk, liquid sugar (honey), and egg yolks. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-82939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To combat iciness in my coconut milk ice cream, use full-fat coconut milk, liquid sugar (honey), and egg yolks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Many of the coconut milk ice creams on the internet call for little more than coconut milk, sugar, and maybe a little vanilla. I’ve tried making ice cream this way and it unfortunately doesn’t work very well. The coconut milk needs a little more help to keep from forming a solid block of ice in the freezer. While this creamy milk is certainly rich enough to take the place of heavy cream, it doesn’t behave in the same way. However, there are a couple easy tricks to help prevent icy woes. \u003c/p>\n\u003cp>First, substitute some of the granulated sugar with a liquid sweetener, such as honey, agave, or corn syrup. I am partial to the flavor of honey, so that’s my sweetener of choice. These particular sweeteners all contain relatively high amounts of glucose, which helps to interfere with water flowing through the ice cream base. If the water can’t move around, it can’t meet up with more freezing water molecules to form large ice crystals. Large ice crystals are the enemy, so it’s best to avoid them as much as possible. An ice cream flavored entirely with honey would lose any distinctive coconut or vanilla flavor, so I use half honey and half regular granulated cane sugar. \u003c/p>\n\u003cp>The second trick is to use egg yolks. The rich yellow yolks help give the ice cream a silky texture and their extra protein also helps to prevent ice crystals. This style of ice cream is often referred to as French style ice cream or custard ice cream. For flavoring, I like to use vanilla bean, but you could also use a vanilla extract, or go crazy by infusing herbs or spices into the coconut milk. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But before you start anything, be sure to get your ice cream maker ready for use. I use a canister-style ice cream maker, which requires at least 24 hours of freezing time before churning. If you love homemade ice cream, consider storing the canister in the freezer so that it will always be ready to use. You’ll also want to set up an ice bath before beginning to cook the custard. To do so, fill a large bowl with ice and add enough cold water so that the ice just begins to slosh around. Fit a smaller bowl in the ice and set a fine mesh strainer over the smaller bowl.\u003c/p>\n\u003cfigure id=\"attachment_82942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/vanilla-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/vanilla-2.jpg\" alt=\"To get the most out of the vanilla beans, use both the seeds and the pods themselves, adding them both to the coconut milk and honey mixture. Photo: Kate Williams\" width=\"1000\" height=\"617\" class=\"size-full wp-image-82942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To get the most out of the vanilla beans, use both the seeds and the pods themselves, adding them both to the coconut milk and honey mixture. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now combine two cans of full-fat coconut milk (you need the fat for texture and flavor), the honey, and kosher salt in a medium saucepan. Slice the vanilla bean in half lengthwise and use a paring knife to scrape out the seeds from inside the pod. Add both the seeds and the empty pods to the saucepan with the coconut milk. The pods will help amp up the vanilla flavor; you’ll remove them before churning.\u003c/p>\n\u003cp>Heat the coconut milk mixture over medium heat until it begins to simmer. Stir frequently with a rubber spatula to dissolve the honey and evenly distribute the vanilla beans. You don’t want to bring the mixture to a full boil, though, because the coconut milk can easily scorch. Once the mixture is hot, lower the heat as low as it will go.\u003c/p>\n\u003cp>While the coconut mixture is heating, whisk the egg yolks with the granulated sugar until the sugar dissolves. You’ll have to whisk pretty aggressively. \u003c/p>\n\u003cfigure id=\"attachment_82941\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tempering-egg-yolks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tempering-egg-yolks.jpg\" alt=\"To temper egg yolks, whisk about 1/2 cup of the hot coconut mixture into the egg yolks and sugar. Whisk constantly to avoid curdling while heating the eggs. Photos: Kate Williams\" width=\"700\" height=\"933\" class=\"size-full wp-image-82941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To temper egg yolks, whisk about 1/2 cup of the hot coconut mixture into the egg yolks and sugar. Whisk constantly to avoid curdling while heating the eggs. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To add the yolk mixture to the coconut mixture without curdling the eggs, you’ll need to first temper the egg yolks. This means that you’ll gradually whisk in some of the hot coconut mixture into the eggs to warm them up. Once the eggs are warm, you should safely be able to whisk them into the rest of the coconut mixture without ending up with bits of scrambled egg in the custard. It’s easiest to do this if you support the bowl containing the egg yolks with a towel wrapped around the bottom in a ring. The towel will keep the bowl from spinning around as you whisk in the hot coconut milk.\u003c/p>\n\u003cfigure id=\"attachment_82935\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coating-the-back-of-the-spoon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coating-the-back-of-the-spoon.jpg\" alt=\"You’ll know the custard is ready when it reaches 180 degrees and evenly coats the back of a spoon. Photo: Kate Williams\" width=\"1000\" height=\"723\" class=\"size-full wp-image-82935\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll know the custard is ready when it reaches 180 degrees and evenly coats the back of a spoon. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Add the tempered eggs to the saucepan, whisking constantly. Raise the temperature under the pot to about medium low, and cook the mixture until it thickens. You’ll want to continue to whisk the mixture as it cooks, making sure to get the whisk in all of the corners of the pot. The target temperature for the custard is 180 degrees, but you can also check to see if it is ready by dipping in a spoon. Once the custard has sufficiently thickened, it will smoothly coat the back of the spoon. \u003c/p>\n\u003cp>Immediately remove the custard from the heat and pour it through the fine mesh strainer into the small bowl in the ice bath. Use a spatula to press the custard through the strainer. Any rouge bits of egg will be left behind, as will the vanilla bean pods. \u003c/p>\n\u003cfigure id=\"attachment_82936\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cooling-custard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cooling-custard.jpg\" alt=\"Rapidly cool the strained custard in an ice bath to halt cooking before transferring it to the fridge to chill completely. Photo: Kate Williams\" width=\"1000\" height=\"695\" class=\"size-full wp-image-82936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rapidly cool the strained custard in an ice bath to halt cooking before transferring it to the fridge to chill completely. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now let the custard chill in the ice bath until it has cooled to room temperature. Transfer it to a 4-cup storage container and move it to the refrigerator. You’ll need to let the custard continue to chill for a few hours until it is very cold. The colder the custard is when it goes into the ice cream maker, the faster it will churn, and the less icy its final texture will be. You can also refrigerate the custard overnight if you’d like.\u003c/p>\n\u003cp>Once the custard is chilled, it’s time to churn. Most canister style ice cream makers take 25-30 minutes to churn ice cream; compressor and self-refrigerating models are faster. No matter what type of ice cream maker you use, you’ll know the ice cream is fully churned when it has thickened to the consistency of soft serve ice cream.\u003c/p>\n\u003cfigure id=\"attachment_82937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/covering-with-parchment.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/covering-with-parchment.jpg\" alt=\"Freeze the churned ice cream in a metal container to drop its temperature quickly. Cover the top of the ice cream with parchment paper to seal out any unwanted flavors from the freezer. Photo: Kate Williams\" width=\"1000\" height=\"628\" class=\"size-full wp-image-82937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freeze the churned ice cream in a metal container to drop its temperature quickly. Cover the top of the ice cream with parchment paper to seal out any unwanted flavors from the freezer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Transfer the churned ice cream to a metal container. Metal containers work better than glass or plastic because they freeze very quickly and help keep the ice cream as cold as possible. I like to use a metal bread pan. Cover the ice cream with a layer of parchment paper, pressing it down flush with the surface of the ice cream. Wrap the container with plastic wrap and place the whole thing in the freezer. Let the ice cream freeze until solid, another 4 to 6 hours.\u003c/p>\n\u003cp>Finally after all that waiting, it’s ice cream time.\u003c/p>\n\u003cfigure id=\"attachment_82938\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-ice-cream-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-ice-cream-2.jpg\" alt=\"Coconut Milk Ice Cream. Photo: Kate Williams\" width=\"700\" height=\"970\" class=\"size-full wp-image-82938\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut Milk Ice Cream. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Coconut Milk Ice Cream\u003c/h3>\n\u003cp>\u003cem>Makes about 4 cups\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you are using a frozen canister-style ice cream maker, be sure to freeze the canister at least 24 hours in advance to ensure that it is cold enough to churn the ice cream.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 (13.5 ounce) cans full-fat coconut milk\u003c/li>\n\u003cli>1/4 cup honey\u003c/li>\n\u003cli>1/4 teaspoon kosher salt\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>3 egg yolks\u003c/li>\n\u003cli>1/4 cup organic granulated cane sugar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Mixing bowls\u003c/li>\n\u003cli>Fine mesh strainer\u003c/li>\n\u003cli>Saucepan\u003c/li>\n\u003cli>Whisk\u003c/li>\n\u003cli>Rubber spatula\u003c/li>\n\u003cli>Instant-read thermometer (optional)\u003c/li>\n\u003cli>Ice cream maker\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prepare an ice bath by filling a large bowl with ice. Add cold water to cover the ice. Nestle a smaller bowl inside the ice water and place a fine mesh strainer over the smaller bowl.\u003c/li>\n\u003cli>Combine coconut milk, honey, and salt in a heavy-bottomed medium saucepan. Split the vanilla bean in half using a pairing knife and scrape seeds into the saucepan. Place both halves of the vanilla bean into the saucepan. Bring the mixture to a simmer over medium heat and cook, stirring frequently, until the honey has dissolved.\u003c/li>\n\u003cli>Meanwhile, whisk egg yolks and sugar together in a medium bowl. Once the coconut milk mixture has come to a simmer, ladle about 1/2 of the hot milk into the yolk mixture while whisking constantly. Continue to whisk until the egg mixture is uniform.\u003c/li>\n\u003cli>Reduce the heat under the coconut milk mixture to medium-low. Whisk the hot egg yolks into the remaining coconut milk mixture on the stove and return the mixture to a simmer. Continue to cook until the mixture reaches 180 degrees and is thick enough to coat the back of a spoon, 2 to 3 minutes. Immediately pour the custard through the prepared fine mesh strainer into the bowl set in the ice bath. Press custard through the strainer using a spatula.\u003c/li>\n\u003cli>Let the custard cool to room temperature in the ice bath before transferring it to a storage container. Refrigerate until the custard is chilled, at least 4 to 6 hours.\u003c/li>\n\u003cli>Once the custard is chilled, freeze the mixture in an ice cream maker following the manufacturer’s directions. Transfer the churned ice cream to a metal pan, cover with parchment paper and plastic wrap, and freeze until solid, 4 to 6 hours. Serve.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe",
"title": "Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\" alt=\"Josey Baker Bread\" width=\"700\" height=\"881\" class=\"aligncenter size-full wp-image-82825\">\u003c/a>\u003c/p>\n\u003cp>Dude! You know what's totally cool? Baking bread. No, for real, man, it's awesome, and you can't, like, mess it up. Sure, you'll need to be around the house for a couple of days to tend it, and you should probably make a sourdough starter first, and yes, you'll probably need to go to Rainbow for rice and spelt and kamut flours, and maybe to Williams-Sonoma for a \u003ca href=\"http://www.williams-sonoma.com/products/round-banneton-bread-basket/\">banneton\u003c/a>. And if you get really into it, start grinding that flour yourself so it's super fresh, and yeah, you should try to get local grains too because supporting your local farmers is rad. \u003c/p>\n\u003cp>If local baker Chad Robertson's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\">Tartine Bread\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">Tartine Book No. 3\u003c/a> are for dedicated, spreadsheeting bread geeks, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a>, recently published by Chronicle Books, is bread for bros.\u003c/p>\n\u003cfigure id=\"attachment_82827\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\" alt=\"Josey Baker with bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker with bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://joseybakerbread.wordpress.com/\">Josey Baker\u003c/a>, who currently bakes at \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco and is the man responsible for their famous/infamous \u003ca href=\"http://www.ediblesanfrancisco.com/4-dollar-toast/\">$4 toast\u003c/a>--is a passionate self-taught baker, who learned first from books and YouTube videos, then by showing up and baking elbow to elbow with other dedicated solo operators like Dave Miller of \u003ca href=\"http://www.millersbakehouse.com\">Miller's Bakehouse\u003c/a> in Chico. In his book, he assumes his readers are novice bakers, too, excited but clueless, and so his recipes are laid out like lessons, starting with a (mostly) simple, yeast-based pan loaf and building, stage by stage, to hand-shaped sourdough hearth loaves. Once the reader has mastered the basic sourdough loaf, Baker uses similar techniques and ratios to teach flavored breads, pizzas, and whole-grain, rye, kamut, and spelt loaves. He also shares the recipes for his popular fiber-crammed and gluten-free \"Adventure Loaf\" (recipe below), cornbread, chocolate-chip cookies, fruit crumble, and a roommate's long-soaked \"overnight oats\" porridge. Time (lots of it) and soaking (for seeds, nuts, dried fruits and grains) are the backbones of Baker's baking.\u003c/p>\n\u003cp>Much like the sourdough starter he espouses, a little of Baker's dude-ish enthusiasm can go a long way, depending on your age, attitude and how much time you're spending getting ready for Burning Man this summer. Spend a few minutes scrolling though Baker's blog, though, and it's clear that the voice and tone of the book is sincerely his. Baker is a surfin', bakin', lovin' dude through and through, down to the naked jumping-in-a-river back view that he's proudly posted on his blog's home page. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sometimes it's funny.\"Who doesn't like cinnamon raisin toast?\" he writes in the headnote for Cinnamon Raisin Bread. \"Jerks, that's who.\" Sometimes it's just a little much, as when he coos, half-ironically, \"But I really love me a hearth loaf. (That just sounds so sexy, doesn't it? Say it out loud: \u003cem>hearth loaf\u003c/em>. So liberated, so rustic, so pure).\" And repeating the same Food Network-style catchphrases in every recipe--\"Let the magic happen\" for rising, \"That's a very good question!\" underlined in red for every trouble-shooting query--gets old fast. There's also some needless padding, like a layout that starts every recipe with \"Gather your foodstuffs and tools,\" and the long, unmeasured list of required \"foodstuffs\" that's listed up front and adds an extra page to every recipe. (The ingredients, in their precise measurements, are repeated in easy-to-read tables within the recipes themselves.) \u003c/p>\n\u003cp>But how are the breads? Anyone with a bag of flour and a packet of yeast can turn out a comforting, toastable loaf of sandwich bread. (Enter the bread machine.) But making really good bread takes both technique and time. Turning out bread with both a crunchy, crackly crust and a moist, air-hole-riddled interior--the sort of bread we're lucky enough to take for granted here in the Bay Area, home of so many fabulous artisan bakeries--takes a lot more attention and a more refined skill set. There's no getting around those facts, no matter how much Baker insists that his bread recipes are easily adjustable. \u003c/p>\n\u003cp>Each stage takes only a very small amount of hands-on time, it's true, but you do have to have the leisure, luxury, or flexibility to be around for these multiple stages, even if you're only spending a few minutes each time. Let's break it down: First there's the sourdough making, a 2-week building process. Then the pre-ferment (12 hours), the mixing and dough hydration (1 hour), the kneading and resting (4 times, spread out over 2 hours in 30-min intervals), the 2 or 3 hour bulk rise (2 to 3 hours), the pre-shape and resting (15 minutes), the final shaping and rising (3 to 4 hours), the baking (45 minutes) and the cooling (2 to 3 hours). This is bread baking for those with 24 hours to dedicate to making bread. \u003c/p>\n\u003cp>By no means is this a criticism of Baker's technique; dough is a living thing and making bread requires natural chemical processes that don't benefit from being rushed. Bread risen fast can taste harshly of the commercial yeast it's made from, while slow-risen, naturally leavened breads share the mellow flavor of their grains. But it can take some close reading to realize just how slow a process making these breads can be. Baker, in his enthusiasm, doesn't really lay out the timing beforehand, although he does scale each recipe's ingredients for 1, 2 and 4 loaves in a handy chart. \u003c/p>\n\u003cp>For those who think of Baker as simply the \"hipster toast guy,\" this book should be a cautionary tale for anyone hoping to start a small perishable food business, especially those used to the regular comfort of tech-sized paychecks. At least in writing, Baker takes a wide-eyed, aw-shucks attitude towards his current success, acting stunned each time his loaves find a new level of popularity, from neighbors offering to pay for the \"free bread\" he'd been passing around, to strangers signing up for his \"Community Supported Bread\" program after Daily Candy wrote a story about it, to the local businesses, including \u003ca href=\"http://www.missionpie.com\">Mission Pie\u003c/a> and \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who helped him grow his itinerant bakery by providing commercial baking space. \u003c/p>\n\u003cp>It also took building a helping-hands community of friends and colleagues willing to share their time, space, expertise, and, in the case of Pizzaiolo owner Charlie Hallowell, even a couch, where Baker would crash during the wee hours while his dough rose in the restaurant nearby. Baker never complains--in fact, he's thrilled that doing what he loves has actually become a business--but he also doesn't play down the immense amounts of sheer physical work it took for him as a one-man operation to learn and make quality bread for sale, day in and day out, including huge amounts of driving, hauling, and up-and-down-the-stairs moving of bag after bag of flours, seeds, starters, equipment and more. \u003c/p>\n\u003cp>In describing how he came up with the small single-size loaves he calls \"pocketbreads\" (not pitas, but small, round sourdough loaves baked in muffin pans), he explains how he was losing sales to people who \"weren't looking for the commitment of an entire loaf.\" At that point, baking in a spare corner of the kitchen at Mission Pie, the bread was so labor-intensive that he needed to sell every bit he made. As he writes, \"So I started taking 10 or 15 pounds of my bread dough, tossing stuff in, shaping it into tiny loaves, and seeing how people liked them. Pocketbreads were a big deal for my budding bread business. Some days I sold 75 of those little suckers, at $2 a pop. That was big for me at the time, scraping by as I was. It meant another couple hundred bucks a week, and it meant I could keep diving deeper into bread.\" \u003c/p>\n\u003cp>Erin Kunkel's photographs are beautifully appetite-whetting, and work hard to make bread sexy (mmmm, drip that honey...). Gorgeous as they are, though, they often leave holes when it comes to illustrating the recipes step by step. Certain key steps, like the stretch-and-fold techniques used for kneading and shaping, are described but not photographed, which could be a drawback for those who haven't seen these less familiar techniques demonstrated in person. \u003c/p>\n\u003cp>Sometimes, Baker's chattiness and his need to anxiously reassure his readers that, really, anybody can do this and bread-baking isn't as hard as you think can get in the way of necessary detail. The Sesame Bread recipe starts with a whole-wheat pre-ferment of whole wheat flour, water, and a small amount of yeast. This rough, batter-like dough rises for 12 hours, and then the reader is instructed to simply mix in the next ingredients--bread flour, sesame seeds, water, salt. But what I got was a white dough ribboned like marble cake with brown whole-wheat pre-ferment, a unhomogenized mixture that needs serious beating to blend. Based on experience with other bread books, I realized it would have made much more sense to break the pre-ferment down in water like a batter, then expand it bit by bit with white flour to make a smooth dough. The explanations for stretching and turning the dough--a gentler version of kneading that works better for the slack, slow-risen doughs used here--could also use more clarification. \u003c/p>\n\u003cp>Still, Baker does his best to get novice bakers excited about the prospect of turning out serious bread. There are useful tips, like the need for pre-soaking seeds before adding (otherwise, they'll suck up excess moisture in the dough, resulting in a dry loaf), and the ways that rye, spelt and kamut flours act differently from wheat. (I also plan to adopt his DIY baker's blade--a sharpened popsicle stick slid through the holes of a double-edged razor blade--as soon as possible, since a regular knife blade invariably sticks and tears with every attempt to slash through the top of a jiggly risen pillow of dough.) If you can handle the tone, Baker offers a lot of useful information here, without getting either as precise or technical as Robertson. While Robertson seems dubious that anyone but a fellow obsessive can master his meticulous and beautiful breads, Baker can't wait to share the joy he finds in all things bread-related. He's convinced that anyone--that means you, baker!--can make a sexy loaf, given a handful of techniques and a bread-dedicated 24 hours or so. Go ye forth, dude, and bake. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.penroseoakland.com/\">Penrose Restaurant\u003c/a> will be featuring a special menu and booksigning for Josey Baker Bread on June 6, 5:30-10:30pm.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82824\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\" alt=\"Josey Baker Adventure Bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker Adventure Bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003ch3>Adventure Bread\u003c/h3>\n\u003cp>\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a> by Josey Baker (Chronicle Books, 2014).\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sometimes you need a bread that is so dense, so hearty, so jam-packed full of seeds and grains (and devoid of air) that it will sustain you on your mightiest of adventures. That’s what this bread is for. But that’s not all it is for . . . it’s also gluten-free! That will either entice you or turn you off, but either way I really hope that you give it a shot because it is incredible, and it is suuuper healthy. It’s unlike any other bread in this book, in that there isn’t even any flour in it, and it isn’t fermented—it’s basically just a bunch of seeds held together with a little bit of psyllium seed husk and chia seeds. I started making it in the bakery because we kept having folks come in and ask us for gluten-free bread, and I got tired of saying no. Up until we made this bread, I had mostly been turned off by gluten-free breads, because it seemed like they were all just trying to imitate wheat breads, and failing miserably. But this bread stands on its own—it is gluten-free and proud of it. Special thanks goes out to Sarah Britton, blogger at My New Roots; her recipe inspired this bread.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups (235 gms) rolled oats\u003c/li>\n\u003cli>1 cup (160 gms) sunflower seeds\u003c/li>\n\u003cli>1/2 cup pumpkin seeds\u003c/li>\n\u003cli>3/4 cup almonds, toasted and coarsely chopped\u003c/li>\n\u003cli>3/4 cup flax seeds\u003c/li>\n\u003cli>1/3 cup (25 gm) psyllium seed husk\u003c/li>\n\u003cli>3 tbsp chia seeds\u003c/li>\n\u003cli>2 tsp (12 gm) finely ground sea salt\u003c/li>\n\u003cli>2 tbsp maple syrup\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 1/2 (600 gm) cups water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Toast the seeds. Preheat your oven to 350°F/180°C. Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway between baking.\u003c/li>\n\u003cli>Measure ingredients. Dump dry stuff into a big bowl. Then pour in all the wet stuff.\u003c/li>\n\u003cli>Mix it all up, scoop into pan. Oil a loaf pan (about 8\" x 4\", or 20cm x 10cm), and then mush up your “dough” real good with your strong hands or a big spoon. Take pride in your mush-job, this is all of the handling you’re going to do with this “dough.” Once it’s mixed real good, scoop it into your oiled pan and smooth out the top so it looks nice. Then stick that guy in the fridge and leave it alone for at least a few hours, up to a whole day.\u003c/li>\n\u003cli>Bake it. Put a rack in the middle of the oven and preheat to 400°F/200°C. Bake for about an hour or so, then take it out and gently remove the loaf from the pan. Let it cool on a cooling rack for at least 2 hours (YES, two whole hours). Don’t rush it here folks, this bread is D*E*N*S*E, and if you don’t wait for it to cool, it really won’t be as yummy.\u003c/li>\n\u003cli>Toast and eat. This bread is definitely best sliced nice and thin (around 1/2 inch/12 mm) and then toasted up and spread with whatever your heart desires. And don’t worry, if you’re adventuring somewhere without toaster access (like a gorgeous river in the middle of nowhere), it will still be scrumptious, I promise.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Love The Mill's fabulous toast? Learn how to make Josey Baker's sourdough breads at home with the new Josey Baker Bread cookbook. Includes the recipe for his seed-packed, gluten-free Adventure Loaf. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\" alt=\"Josey Baker Bread\" width=\"700\" height=\"881\" class=\"aligncenter size-full wp-image-82825\">\u003c/a>\u003c/p>\n\u003cp>Dude! You know what's totally cool? Baking bread. No, for real, man, it's awesome, and you can't, like, mess it up. Sure, you'll need to be around the house for a couple of days to tend it, and you should probably make a sourdough starter first, and yes, you'll probably need to go to Rainbow for rice and spelt and kamut flours, and maybe to Williams-Sonoma for a \u003ca href=\"http://www.williams-sonoma.com/products/round-banneton-bread-basket/\">banneton\u003c/a>. And if you get really into it, start grinding that flour yourself so it's super fresh, and yeah, you should try to get local grains too because supporting your local farmers is rad. \u003c/p>\n\u003cp>If local baker Chad Robertson's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\">Tartine Bread\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">Tartine Book No. 3\u003c/a> are for dedicated, spreadsheeting bread geeks, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a>, recently published by Chronicle Books, is bread for bros.\u003c/p>\n\u003cfigure id=\"attachment_82827\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\" alt=\"Josey Baker with bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker with bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://joseybakerbread.wordpress.com/\">Josey Baker\u003c/a>, who currently bakes at \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco and is the man responsible for their famous/infamous \u003ca href=\"http://www.ediblesanfrancisco.com/4-dollar-toast/\">$4 toast\u003c/a>--is a passionate self-taught baker, who learned first from books and YouTube videos, then by showing up and baking elbow to elbow with other dedicated solo operators like Dave Miller of \u003ca href=\"http://www.millersbakehouse.com\">Miller's Bakehouse\u003c/a> in Chico. In his book, he assumes his readers are novice bakers, too, excited but clueless, and so his recipes are laid out like lessons, starting with a (mostly) simple, yeast-based pan loaf and building, stage by stage, to hand-shaped sourdough hearth loaves. Once the reader has mastered the basic sourdough loaf, Baker uses similar techniques and ratios to teach flavored breads, pizzas, and whole-grain, rye, kamut, and spelt loaves. He also shares the recipes for his popular fiber-crammed and gluten-free \"Adventure Loaf\" (recipe below), cornbread, chocolate-chip cookies, fruit crumble, and a roommate's long-soaked \"overnight oats\" porridge. Time (lots of it) and soaking (for seeds, nuts, dried fruits and grains) are the backbones of Baker's baking.\u003c/p>\n\u003cp>Much like the sourdough starter he espouses, a little of Baker's dude-ish enthusiasm can go a long way, depending on your age, attitude and how much time you're spending getting ready for Burning Man this summer. Spend a few minutes scrolling though Baker's blog, though, and it's clear that the voice and tone of the book is sincerely his. Baker is a surfin', bakin', lovin' dude through and through, down to the naked jumping-in-a-river back view that he's proudly posted on his blog's home page. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sometimes it's funny.\"Who doesn't like cinnamon raisin toast?\" he writes in the headnote for Cinnamon Raisin Bread. \"Jerks, that's who.\" Sometimes it's just a little much, as when he coos, half-ironically, \"But I really love me a hearth loaf. (That just sounds so sexy, doesn't it? Say it out loud: \u003cem>hearth loaf\u003c/em>. So liberated, so rustic, so pure).\" And repeating the same Food Network-style catchphrases in every recipe--\"Let the magic happen\" for rising, \"That's a very good question!\" underlined in red for every trouble-shooting query--gets old fast. There's also some needless padding, like a layout that starts every recipe with \"Gather your foodstuffs and tools,\" and the long, unmeasured list of required \"foodstuffs\" that's listed up front and adds an extra page to every recipe. (The ingredients, in their precise measurements, are repeated in easy-to-read tables within the recipes themselves.) \u003c/p>\n\u003cp>But how are the breads? Anyone with a bag of flour and a packet of yeast can turn out a comforting, toastable loaf of sandwich bread. (Enter the bread machine.) But making really good bread takes both technique and time. Turning out bread with both a crunchy, crackly crust and a moist, air-hole-riddled interior--the sort of bread we're lucky enough to take for granted here in the Bay Area, home of so many fabulous artisan bakeries--takes a lot more attention and a more refined skill set. There's no getting around those facts, no matter how much Baker insists that his bread recipes are easily adjustable. \u003c/p>\n\u003cp>Each stage takes only a very small amount of hands-on time, it's true, but you do have to have the leisure, luxury, or flexibility to be around for these multiple stages, even if you're only spending a few minutes each time. Let's break it down: First there's the sourdough making, a 2-week building process. Then the pre-ferment (12 hours), the mixing and dough hydration (1 hour), the kneading and resting (4 times, spread out over 2 hours in 30-min intervals), the 2 or 3 hour bulk rise (2 to 3 hours), the pre-shape and resting (15 minutes), the final shaping and rising (3 to 4 hours), the baking (45 minutes) and the cooling (2 to 3 hours). This is bread baking for those with 24 hours to dedicate to making bread. \u003c/p>\n\u003cp>By no means is this a criticism of Baker's technique; dough is a living thing and making bread requires natural chemical processes that don't benefit from being rushed. Bread risen fast can taste harshly of the commercial yeast it's made from, while slow-risen, naturally leavened breads share the mellow flavor of their grains. But it can take some close reading to realize just how slow a process making these breads can be. Baker, in his enthusiasm, doesn't really lay out the timing beforehand, although he does scale each recipe's ingredients for 1, 2 and 4 loaves in a handy chart. \u003c/p>\n\u003cp>For those who think of Baker as simply the \"hipster toast guy,\" this book should be a cautionary tale for anyone hoping to start a small perishable food business, especially those used to the regular comfort of tech-sized paychecks. At least in writing, Baker takes a wide-eyed, aw-shucks attitude towards his current success, acting stunned each time his loaves find a new level of popularity, from neighbors offering to pay for the \"free bread\" he'd been passing around, to strangers signing up for his \"Community Supported Bread\" program after Daily Candy wrote a story about it, to the local businesses, including \u003ca href=\"http://www.missionpie.com\">Mission Pie\u003c/a> and \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who helped him grow his itinerant bakery by providing commercial baking space. \u003c/p>\n\u003cp>It also took building a helping-hands community of friends and colleagues willing to share their time, space, expertise, and, in the case of Pizzaiolo owner Charlie Hallowell, even a couch, where Baker would crash during the wee hours while his dough rose in the restaurant nearby. Baker never complains--in fact, he's thrilled that doing what he loves has actually become a business--but he also doesn't play down the immense amounts of sheer physical work it took for him as a one-man operation to learn and make quality bread for sale, day in and day out, including huge amounts of driving, hauling, and up-and-down-the-stairs moving of bag after bag of flours, seeds, starters, equipment and more. \u003c/p>\n\u003cp>In describing how he came up with the small single-size loaves he calls \"pocketbreads\" (not pitas, but small, round sourdough loaves baked in muffin pans), he explains how he was losing sales to people who \"weren't looking for the commitment of an entire loaf.\" At that point, baking in a spare corner of the kitchen at Mission Pie, the bread was so labor-intensive that he needed to sell every bit he made. As he writes, \"So I started taking 10 or 15 pounds of my bread dough, tossing stuff in, shaping it into tiny loaves, and seeing how people liked them. Pocketbreads were a big deal for my budding bread business. Some days I sold 75 of those little suckers, at $2 a pop. That was big for me at the time, scraping by as I was. It meant another couple hundred bucks a week, and it meant I could keep diving deeper into bread.\" \u003c/p>\n\u003cp>Erin Kunkel's photographs are beautifully appetite-whetting, and work hard to make bread sexy (mmmm, drip that honey...). Gorgeous as they are, though, they often leave holes when it comes to illustrating the recipes step by step. Certain key steps, like the stretch-and-fold techniques used for kneading and shaping, are described but not photographed, which could be a drawback for those who haven't seen these less familiar techniques demonstrated in person. \u003c/p>\n\u003cp>Sometimes, Baker's chattiness and his need to anxiously reassure his readers that, really, anybody can do this and bread-baking isn't as hard as you think can get in the way of necessary detail. The Sesame Bread recipe starts with a whole-wheat pre-ferment of whole wheat flour, water, and a small amount of yeast. This rough, batter-like dough rises for 12 hours, and then the reader is instructed to simply mix in the next ingredients--bread flour, sesame seeds, water, salt. But what I got was a white dough ribboned like marble cake with brown whole-wheat pre-ferment, a unhomogenized mixture that needs serious beating to blend. Based on experience with other bread books, I realized it would have made much more sense to break the pre-ferment down in water like a batter, then expand it bit by bit with white flour to make a smooth dough. The explanations for stretching and turning the dough--a gentler version of kneading that works better for the slack, slow-risen doughs used here--could also use more clarification. \u003c/p>\n\u003cp>Still, Baker does his best to get novice bakers excited about the prospect of turning out serious bread. There are useful tips, like the need for pre-soaking seeds before adding (otherwise, they'll suck up excess moisture in the dough, resulting in a dry loaf), and the ways that rye, spelt and kamut flours act differently from wheat. (I also plan to adopt his DIY baker's blade--a sharpened popsicle stick slid through the holes of a double-edged razor blade--as soon as possible, since a regular knife blade invariably sticks and tears with every attempt to slash through the top of a jiggly risen pillow of dough.) If you can handle the tone, Baker offers a lot of useful information here, without getting either as precise or technical as Robertson. While Robertson seems dubious that anyone but a fellow obsessive can master his meticulous and beautiful breads, Baker can't wait to share the joy he finds in all things bread-related. He's convinced that anyone--that means you, baker!--can make a sexy loaf, given a handful of techniques and a bread-dedicated 24 hours or so. Go ye forth, dude, and bake. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.penroseoakland.com/\">Penrose Restaurant\u003c/a> will be featuring a special menu and booksigning for Josey Baker Bread on June 6, 5:30-10:30pm.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82824\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\" alt=\"Josey Baker Adventure Bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker Adventure Bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003ch3>Adventure Bread\u003c/h3>\n\u003cp>\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a> by Josey Baker (Chronicle Books, 2014).\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sometimes you need a bread that is so dense, so hearty, so jam-packed full of seeds and grains (and devoid of air) that it will sustain you on your mightiest of adventures. That’s what this bread is for. But that’s not all it is for . . . it’s also gluten-free! That will either entice you or turn you off, but either way I really hope that you give it a shot because it is incredible, and it is suuuper healthy. It’s unlike any other bread in this book, in that there isn’t even any flour in it, and it isn’t fermented—it’s basically just a bunch of seeds held together with a little bit of psyllium seed husk and chia seeds. I started making it in the bakery because we kept having folks come in and ask us for gluten-free bread, and I got tired of saying no. Up until we made this bread, I had mostly been turned off by gluten-free breads, because it seemed like they were all just trying to imitate wheat breads, and failing miserably. But this bread stands on its own—it is gluten-free and proud of it. Special thanks goes out to Sarah Britton, blogger at My New Roots; her recipe inspired this bread.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups (235 gms) rolled oats\u003c/li>\n\u003cli>1 cup (160 gms) sunflower seeds\u003c/li>\n\u003cli>1/2 cup pumpkin seeds\u003c/li>\n\u003cli>3/4 cup almonds, toasted and coarsely chopped\u003c/li>\n\u003cli>3/4 cup flax seeds\u003c/li>\n\u003cli>1/3 cup (25 gm) psyllium seed husk\u003c/li>\n\u003cli>3 tbsp chia seeds\u003c/li>\n\u003cli>2 tsp (12 gm) finely ground sea salt\u003c/li>\n\u003cli>2 tbsp maple syrup\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 1/2 (600 gm) cups water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Toast the seeds. Preheat your oven to 350°F/180°C. Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway between baking.\u003c/li>\n\u003cli>Measure ingredients. Dump dry stuff into a big bowl. Then pour in all the wet stuff.\u003c/li>\n\u003cli>Mix it all up, scoop into pan. Oil a loaf pan (about 8\" x 4\", or 20cm x 10cm), and then mush up your “dough” real good with your strong hands or a big spoon. Take pride in your mush-job, this is all of the handling you’re going to do with this “dough.” Once it’s mixed real good, scoop it into your oiled pan and smooth out the top so it looks nice. Then stick that guy in the fridge and leave it alone for at least a few hours, up to a whole day.\u003c/li>\n\u003cli>Bake it. Put a rack in the middle of the oven and preheat to 400°F/200°C. Bake for about an hour or so, then take it out and gently remove the loaf from the pan. Let it cool on a cooling rack for at least 2 hours (YES, two whole hours). Don’t rush it here folks, this bread is D*E*N*S*E, and if you don’t wait for it to cool, it really won’t be as yummy.\u003c/li>\n\u003cli>Toast and eat. This bread is definitely best sliced nice and thin (around 1/2 inch/12 mm) and then toasted up and spread with whatever your heart desires. And don’t worry, if you’re adventuring somewhere without toaster access (like a gorgeous river in the middle of nowhere), it will still be scrumptious, I promise.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Want Your Cheese To Age Gracefully? Cowgirl Creamery's Got Tips",
"title": "Want Your Cheese To Age Gracefully? Cowgirl Creamery's Got Tips",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82617\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-01-1cf25f9bae41cda574d25ae0a38cc6a7b2c945e7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-01-1cf25f9bae41cda574d25ae0a38cc6a7b2c945e7.jpg\" alt=\"Sue Conley (left) and Peggy Smith, co-founders of Cowgirl Creamery, prepare their chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sue Conley (left) and Peggy Smith, co-founders of Cowgirl Creamery, prepare their chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140528_me_want_your_cheese_to_age_gracefully_cowgirl_creamerys_got_tips.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/125167196/npr-staff/archive\">NPR Staff\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">The Salt at NPR Food\u003c/a> (5/28/14)\u003c/p>\n\u003cp>In the world of cheese, much like in the world of wine, the ultimate mark of success is acceptance by the French. That's exactly what happened to Sue Conley and Peggy Smith, co-founders of Cowgirl Creamery in northern California.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/316471814/cowgirl-creamery-cooks\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-cooks.jpg\" alt=\"cowgirl-creamery-cooks\" width=\"300\" height=\"402\" class=\"alignleft size-full wp-image-82634\">\u003c/a>In 2010, when they were inducted into the prestigious Guilde des Fromagers, they were among the first wave of American cheesemakers to join its ranks.\u003c/p>\n\u003cp>Cowgirl Creamery also put out its first cookbook in late 2013.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Morning Edition's\u003c/em> Renee Montagne met up with Sue Conley and Peggy Smith at their creamery in Point Reyes Station, a postage stamp of a place north of San Francisco where the wind seems to let up only to let in the fog.\u003c/p>\n\u003cp>Their journey to the pinnacle of the cheese world began at the University of Tennessee, where they became fast friends in the early 1970s. It continued a few years later on a road trip west to San Francisco.\u003c/p>\n\u003cp>In the book, they write about driving a little car across the Golden Gate Bridge on July 4, 1976, which was the bicentennial. And at that very moment, there was a revolution in food going on here in the Bay Area.\u003c/p>\n\u003cp>\"When we came out to California, people were really interested in ingredients and techniques,\" says Smith.\u003c/p>\n\u003cp>\"And then the range of food that was available here, the natural food where you could buy things at the neighborhood co-op that were in bins, and funky apples from somebody's tree, and just a much different food scene,\" says Conley. \"So we both kind of got interested in the profession of cooking, also cheesemaking. When we started, there were four or five cheesemakers in Sonoma and Marin [counties], and today there are 30.\u003c/p>\n\u003cp>John Taylor runs Bivalve Dairy in Marin with his wife, Karen, who's a sixth-generation California dairy farmer. Their cows supply milk to the creamery for one signature cheese with a reddish rind, called Red Hawk, named after the red-tailed hawk.\u003c/p>\n\u003cfigure id=\"attachment_82618\" class=\"wp-caption aligncenter\" style=\"max-width: 1796px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-4_wide-3b17f4748cfe06d6241b544e473c00e17ac010f2.jpg\" alt=\"Jose Gonzalez monitors the cows at Bivalve Dairy as they walk to be milked at the farm near Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1796\" height=\"1011\" class=\"size-full wp-image-82618\">\u003cfigcaption class=\"wp-caption-text\">Jose Gonzalez monitors the cows at Bivalve Dairy as they walk to be milked at the farm near Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Right now is the middle of our pasture season, our grazing season, so the cows are going out twice a day out to pastures,\" he says. \"So there's a lot of walking involved with these cows.\"\u003c/p>\n\u003cp>In spring, clovers, rye grass and barley all make their way into the cow's pasture buffet. That organic snacking yields some especially flavorful milk.\u003c/p>\n\u003cfigure id=\"attachment_82619\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-5-6655aa0802859b11b373577730685ac2f0de5a93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-5-6655aa0802859b11b373577730685ac2f0de5a93-290x217.jpg\" alt=\"John Taylor of Bivalve Dairy outside the milking barn near Point Reyes Station, Calif. Cowgirl Creamery uses the organic milk from Bivalve in its Red Hawk cheese. Photo: Tim Hussin for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Taylor of Bivalve Dairy outside the milking barn near Point Reyes Station, Calif. Cowgirl Creamery uses the organic milk from Bivalve in its Red Hawk cheese. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"As we taste the milk off of our ranch, at certain times of year they will have different flavors depending on the grass component,\" says Taylor. \"So when the cows go out to graze in the early spring and into the summer, there's some phenomenal flavors that come out. And ultimately, what we're trying to do is partner up with Cowgirl so we can get those flavors into the cheese.\"\u003c/p>\n\u003cp>Between the dairy and the dinner plate, the semisoft Red Hawk cheese goes through quite a process.\u003c/p>\n\u003cp>Inside the washing room, a group of workers are leaning over tubs of salty brine, scrubbing off white, fluffy mold from small wheels of cheese.\u003c/p>\n\u003cp>\"White mold — it's protecting the cheese in its first stage of aging,\" says Conley. \"But it's also bringing in that beautiful white mushroom flavor, and then the red rind imparts almost an anchovy, beefy kind of complex flavor.\"\u003c/p>\n\u003cp>Red Hawk has won a lot of awards. And it was created by accident.\u003c/p>\n\u003cp>In the early years of Cowgirl Creamery, a visiting cheesemonger from England helped Conley and Smith set up their shop.\u003c/p>\n\u003cp>She brought along that most British of cheeses: a Stilton, which contains microscopic mites on the rind to help age it.\u003c/p>\n\u003cp>This cheesemonger set her cheese down next to a wheel of Conley's cheese, \"and the mites jumped off of the Stilton onto my rind, and they started eating away at the white mold,\" says Conley. \"I brushed them off, but what it did was it killed all of the white mold and encouraged a wild bacteria to grow, which is bacterium linen. So that bacterium just went wild and grew over all the cheese, and I just got frustrated and moved it to the back of the aging room.\"\u003c/p>\n\u003cp>And it might have ended there.\u003c/p>\n\u003cp>But a few weeks later, their friendly English cheesemonger decided to give it a taste and pronounced what became the famous Red Hawk the best thing the cowgirls had ever made.\u003c/p>\n\u003cfigure id=\"attachment_82620\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-2-7ea18dc2c410c71a989252a16284aa0cf29a5577.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-2-7ea18dc2c410c71a989252a16284aa0cf29a5577-290x217.jpg\" alt=\"Matt Brown (left) and Paige Juneau wash Red Hawk cheese at Cowgirl Creamery. Red Hawk is a washed-rind cheese that Cowgirl Creamery developed by accident. Photo: Tim Hussin for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt Brown (left) and Paige Juneau wash Red Hawk cheese at Cowgirl Creamery. Red Hawk is a washed-rind cheese that Cowgirl Creamery developed by accident. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Mold, mites and wild bacteria all have their role in making Red Hawk and other great cheeses.\u003c/p>\n\u003cp>But when it comes to storing cheese, the cowgirls have some tips.\u003c/p>\n\u003cp>\"The first thing we say is only buy as much as you're gonna eat in the next couple days,\" says Smith.\u003c/p>\n\u003cp>And the key to keeping cheese fresh is to immediately remove its plastic packaging and wrap it in wax or parchment paper. Conley puts it in the vegetable crisper so it doesn't dry out.\u003c/p>\n\u003cp>\"The other rule that we have is after you've left it for two weeks,\" says Conley, \"you've bought too much, because you couldn't follow Peggy's directions. So now you have like four expensive bits of dried cheese in your refrigerator. So we recommend never throwing that away.\"\u003c/p>\n\u003cp>Smith says: \"Grate 'em up and mix 'em in, and make a grilled cheese. Because we always think more than one cheese in a grilled cheese is really good. It evenly distributes it, but it's not heavy, thick cheese, so when you bite into it, it's lighter, but you get all those flavors.\"\u003c/p>\n\u003cp>Another way to use Red Hawk is to throw it into a potato gratin.\u003c/p>\n\u003cp>\"When people smell Red Hawk, they think, 'Oh, my gosh, I can't eat that. It's too strong,' so we thought, well, we'd put it in a potato gratin, where it's really mellow,\" says Smith. \"The cheese sort of melts into the potato because it's a little bit porous, and I think it mingles more with the potato than just as a standalone.\"\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Red Hawk Potato Gratin from \u003cem>Cowgirl Creamery Cooks\u003c/em>\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cp>\u003cem>Because we love Red Hawk as a table cheese, we rarely cook with it, but this recipe is really good. This is the recipe our customers request most often.\u003c/em>\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>1 medium yellow onion, julienned\u003c/p>\n\u003cp>3 garlic cloves, diced\u003c/p>\n\u003cp>1 cup heavy cream\u003c/p>\n\u003cp>2 ounces Parmesan cheese, grated\u003c/p>\n\u003cp>2 pounds Yukon gold potatoes, peeled and thinly sliced\u003c/p>\n\u003cp>10 ounces Red Hawk cheese, cut into 16 wedges\u003c/p>\n\u003cp>Preheat the oven to 350 degrees Fahrenheit. Heat a cast-iron skillet or saucepan over medium-high heat. Add the butter and olive oil to the pan. When the butter has melted, add the onion and garlic and saute until soft, about 5 minutes. Take the pan off the heat and add the cream and half of the Parmesan.\u003c/p>\n\u003cp>Transfer half of the onion-cream mixture to a glass 13-by-9-inch baking dish or casserole. Arrange half the thin potato slices in an overlapping, flat layer on top of the mixture, and then top with 8 of the Red Hawk wedges. Add the remaining potatoes, layering them evenly, the remaining half of the Red Hawk, and the remaining onion-cream mixture. Sprinkle with the remaining Parmesan.\u003c/p>\n\u003cp>Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake until the top is browned and bubbly, about 30 minutes. Let the casserole cool for 10 to 20 minutes. Serve while still warm. (This can be made a few days ahead and stored, tightly covered, in the fridge if you like. Reheat, covered, at 350 degrees for about 10 to 15 minutes.)\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Cowgirl Creamery's Chilled Spring Garlic and Asparagus Soup with Crème Fraîche and Fresh Ricotta\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>\u003cem>The delicate flavor of spring garlic forms the base of this soup. Choose young, tender asparagus for this: You don't puree the asparagus but slice and add it to the soup base just before serving.\u003c/em>\u003c/p>\n\u003cp>\u003cem>To drain ricotta, gently place the cheese in a colander. Don't worry — it holds its mass and will drain.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82621\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-3_sq-84b656cbea3395ba3e0eacab0d1aae061b0030af.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-3_sq-84b656cbea3395ba3e0eacab0d1aae061b0030af.jpg\" alt=\"A chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta sits on a counter at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1500\" height=\"1500\" class=\"size-full wp-image-82621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta sits on a counter at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>3 medium spring garlic (with bulbs and stem), halved lengthwise\u003c/p>\n\u003cp>1 tablespoon unsalted butter\u003c/p>\n\u003cp>1 1/2 cups peeled, diced Yukon gold potatoes\u003c/p>\n\u003cp>1 1/2 cups diced yellow onions\u003c/p>\n\u003cp>3 cups chicken or vegetable stock\u003c/p>\n\u003cp>1/2 cup crème fraîche\u003c/p>\n\u003cp>12 tender asparagus spears\u003c/p>\n\u003cp>1 cup fresh, drained ricotta cheese\u003c/p>\n\u003cp>1/2 teaspoon coarse sea salt\u003c/p>\n\u003cp>Freshly ground black pepper\u003c/p>\n\u003cp>1 teaspoon chopped fresh garlic chives\u003c/p>\n\u003cp>Thoroughly clean the spring garlic halves under cold running water. Dice the garlic bulb and any section of the leafy green stem that is soft and pliable. Dice as much spring garlic as needed to produce 1 cup of diced garlic.\u003c/p>\n\u003cp>In a medium pot with a lid, add the butter, and melt over medium heat. When it's melted, add the diced garlic, potatoes and onions. Cook in the covered pot, stirring often and covering between stirrings, until the potatoes are fork-tender and the onions are completely translucent and soft, about 8 minutes.\u003c/p>\n\u003cp>Add the stock to the pot, and bring the mixture to a simmer. Cook for 5 to 10 minutes, keeping the liquid at a simmer while the ingredients come together. Remove from the heat and stir in the crème fraîche. While the soup cools slightly, set up an ice bath by filling a large bowl with ice and water.\u003c/p>\n\u003cp>Carefully puree the soup in a blender or food processor. Pour the puree into a container, cover, and set the container in the ice bath in the refrigerator. Place four soup bowls in the refrigerator to chill.\u003c/p>\n\u003cp>While the soup chills, prepare the asparagus. Snap off the woody stems and blanch the spears. Slice off the tip of each spear and set aside to use as a garnish. Cut the rest of each stalk crosswise into rounds. Slice the ricotta into bite-size cubes.\u003c/p>\n\u003cp>When the soup base is chilled, stir in the asparagus rounds and salt and season with pepper. Halve the asparagus tips lengthwise.\u003c/p>\n\u003cp>To serve, ladle the soup into the chilled bowls, add the ricotta cubes and asparagus tips to each bowl, and finish with a sprinkling of garlic chives.\u003c/p>\n\u003cp>Many people like to dunk their asparagus in ice water as soon as it comes from the pot. We prefer to blanch the stalks until they're not quite as tender as you'd like them to be. Taste while you blanch, and watch the vegetable's color: when it turns bright green, take a stalk from the pot and taste. If it's almost tender with just a hint of crispness, it's ready.\u003c/p>\n\u003cp>As soon as you take the stalks from the water, dry them quickly with a paper towel or clean kitchen towel and then dress them with extra-virgin olive oil, salt, and pepper. The asparagus absorbs the seasonings better if you do this while the stalks are still warm.\u003c/p>\n\u003cp>Very fat asparagus can sometimes have a woody stem. Use a vegetable peeler to lightly peel off the skin just from the point where the stalks seem woody. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The co-founders of Cowgirl Creamery were among the first American cheesemakers to be recognized by the prestigious French cheese guild. So they know a thing or two about storing and using old cheese.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82617\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-01-1cf25f9bae41cda574d25ae0a38cc6a7b2c945e7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-01-1cf25f9bae41cda574d25ae0a38cc6a7b2c945e7.jpg\" alt=\"Sue Conley (left) and Peggy Smith, co-founders of Cowgirl Creamery, prepare their chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sue Conley (left) and Peggy Smith, co-founders of Cowgirl Creamery, prepare their chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/125167196/npr-staff/archive\">NPR Staff\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">The Salt at NPR Food\u003c/a> (5/28/14)\u003c/p>\n\u003cp>In the world of cheese, much like in the world of wine, the ultimate mark of success is acceptance by the French. That's exactly what happened to Sue Conley and Peggy Smith, co-founders of Cowgirl Creamery in northern California.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/316471814/cowgirl-creamery-cooks\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-cooks.jpg\" alt=\"cowgirl-creamery-cooks\" width=\"300\" height=\"402\" class=\"alignleft size-full wp-image-82634\">\u003c/a>In 2010, when they were inducted into the prestigious Guilde des Fromagers, they were among the first wave of American cheesemakers to join its ranks.\u003c/p>\n\u003cp>Cowgirl Creamery also put out its first cookbook in late 2013.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Morning Edition's\u003c/em> Renee Montagne met up with Sue Conley and Peggy Smith at their creamery in Point Reyes Station, a postage stamp of a place north of San Francisco where the wind seems to let up only to let in the fog.\u003c/p>\n\u003cp>Their journey to the pinnacle of the cheese world began at the University of Tennessee, where they became fast friends in the early 1970s. It continued a few years later on a road trip west to San Francisco.\u003c/p>\n\u003cp>In the book, they write about driving a little car across the Golden Gate Bridge on July 4, 1976, which was the bicentennial. And at that very moment, there was a revolution in food going on here in the Bay Area.\u003c/p>\n\u003cp>\"When we came out to California, people were really interested in ingredients and techniques,\" says Smith.\u003c/p>\n\u003cp>\"And then the range of food that was available here, the natural food where you could buy things at the neighborhood co-op that were in bins, and funky apples from somebody's tree, and just a much different food scene,\" says Conley. \"So we both kind of got interested in the profession of cooking, also cheesemaking. When we started, there were four or five cheesemakers in Sonoma and Marin [counties], and today there are 30.\u003c/p>\n\u003cp>John Taylor runs Bivalve Dairy in Marin with his wife, Karen, who's a sixth-generation California dairy farmer. Their cows supply milk to the creamery for one signature cheese with a reddish rind, called Red Hawk, named after the red-tailed hawk.\u003c/p>\n\u003cfigure id=\"attachment_82618\" class=\"wp-caption aligncenter\" style=\"max-width: 1796px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-4_wide-3b17f4748cfe06d6241b544e473c00e17ac010f2.jpg\" alt=\"Jose Gonzalez monitors the cows at Bivalve Dairy as they walk to be milked at the farm near Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1796\" height=\"1011\" class=\"size-full wp-image-82618\">\u003cfigcaption class=\"wp-caption-text\">Jose Gonzalez monitors the cows at Bivalve Dairy as they walk to be milked at the farm near Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Right now is the middle of our pasture season, our grazing season, so the cows are going out twice a day out to pastures,\" he says. \"So there's a lot of walking involved with these cows.\"\u003c/p>\n\u003cp>In spring, clovers, rye grass and barley all make their way into the cow's pasture buffet. That organic snacking yields some especially flavorful milk.\u003c/p>\n\u003cfigure id=\"attachment_82619\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-5-6655aa0802859b11b373577730685ac2f0de5a93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-5-6655aa0802859b11b373577730685ac2f0de5a93-290x217.jpg\" alt=\"John Taylor of Bivalve Dairy outside the milking barn near Point Reyes Station, Calif. Cowgirl Creamery uses the organic milk from Bivalve in its Red Hawk cheese. Photo: Tim Hussin for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Taylor of Bivalve Dairy outside the milking barn near Point Reyes Station, Calif. Cowgirl Creamery uses the organic milk from Bivalve in its Red Hawk cheese. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"As we taste the milk off of our ranch, at certain times of year they will have different flavors depending on the grass component,\" says Taylor. \"So when the cows go out to graze in the early spring and into the summer, there's some phenomenal flavors that come out. And ultimately, what we're trying to do is partner up with Cowgirl so we can get those flavors into the cheese.\"\u003c/p>\n\u003cp>Between the dairy and the dinner plate, the semisoft Red Hawk cheese goes through quite a process.\u003c/p>\n\u003cp>Inside the washing room, a group of workers are leaning over tubs of salty brine, scrubbing off white, fluffy mold from small wheels of cheese.\u003c/p>\n\u003cp>\"White mold — it's protecting the cheese in its first stage of aging,\" says Conley. \"But it's also bringing in that beautiful white mushroom flavor, and then the red rind imparts almost an anchovy, beefy kind of complex flavor.\"\u003c/p>\n\u003cp>Red Hawk has won a lot of awards. And it was created by accident.\u003c/p>\n\u003cp>In the early years of Cowgirl Creamery, a visiting cheesemonger from England helped Conley and Smith set up their shop.\u003c/p>\n\u003cp>She brought along that most British of cheeses: a Stilton, which contains microscopic mites on the rind to help age it.\u003c/p>\n\u003cp>This cheesemonger set her cheese down next to a wheel of Conley's cheese, \"and the mites jumped off of the Stilton onto my rind, and they started eating away at the white mold,\" says Conley. \"I brushed them off, but what it did was it killed all of the white mold and encouraged a wild bacteria to grow, which is bacterium linen. So that bacterium just went wild and grew over all the cheese, and I just got frustrated and moved it to the back of the aging room.\"\u003c/p>\n\u003cp>And it might have ended there.\u003c/p>\n\u003cp>But a few weeks later, their friendly English cheesemonger decided to give it a taste and pronounced what became the famous Red Hawk the best thing the cowgirls had ever made.\u003c/p>\n\u003cfigure id=\"attachment_82620\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-2-7ea18dc2c410c71a989252a16284aa0cf29a5577.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-2-7ea18dc2c410c71a989252a16284aa0cf29a5577-290x217.jpg\" alt=\"Matt Brown (left) and Paige Juneau wash Red Hawk cheese at Cowgirl Creamery. Red Hawk is a washed-rind cheese that Cowgirl Creamery developed by accident. Photo: Tim Hussin for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt Brown (left) and Paige Juneau wash Red Hawk cheese at Cowgirl Creamery. Red Hawk is a washed-rind cheese that Cowgirl Creamery developed by accident. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Mold, mites and wild bacteria all have their role in making Red Hawk and other great cheeses.\u003c/p>\n\u003cp>But when it comes to storing cheese, the cowgirls have some tips.\u003c/p>\n\u003cp>\"The first thing we say is only buy as much as you're gonna eat in the next couple days,\" says Smith.\u003c/p>\n\u003cp>And the key to keeping cheese fresh is to immediately remove its plastic packaging and wrap it in wax or parchment paper. Conley puts it in the vegetable crisper so it doesn't dry out.\u003c/p>\n\u003cp>\"The other rule that we have is after you've left it for two weeks,\" says Conley, \"you've bought too much, because you couldn't follow Peggy's directions. So now you have like four expensive bits of dried cheese in your refrigerator. So we recommend never throwing that away.\"\u003c/p>\n\u003cp>Smith says: \"Grate 'em up and mix 'em in, and make a grilled cheese. Because we always think more than one cheese in a grilled cheese is really good. It evenly distributes it, but it's not heavy, thick cheese, so when you bite into it, it's lighter, but you get all those flavors.\"\u003c/p>\n\u003cp>Another way to use Red Hawk is to throw it into a potato gratin.\u003c/p>\n\u003cp>\"When people smell Red Hawk, they think, 'Oh, my gosh, I can't eat that. It's too strong,' so we thought, well, we'd put it in a potato gratin, where it's really mellow,\" says Smith. \"The cheese sort of melts into the potato because it's a little bit porous, and I think it mingles more with the potato than just as a standalone.\"\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Red Hawk Potato Gratin from \u003cem>Cowgirl Creamery Cooks\u003c/em>\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cp>\u003cem>Because we love Red Hawk as a table cheese, we rarely cook with it, but this recipe is really good. This is the recipe our customers request most often.\u003c/em>\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>1 medium yellow onion, julienned\u003c/p>\n\u003cp>3 garlic cloves, diced\u003c/p>\n\u003cp>1 cup heavy cream\u003c/p>\n\u003cp>2 ounces Parmesan cheese, grated\u003c/p>\n\u003cp>2 pounds Yukon gold potatoes, peeled and thinly sliced\u003c/p>\n\u003cp>10 ounces Red Hawk cheese, cut into 16 wedges\u003c/p>\n\u003cp>Preheat the oven to 350 degrees Fahrenheit. Heat a cast-iron skillet or saucepan over medium-high heat. Add the butter and olive oil to the pan. When the butter has melted, add the onion and garlic and saute until soft, about 5 minutes. Take the pan off the heat and add the cream and half of the Parmesan.\u003c/p>\n\u003cp>Transfer half of the onion-cream mixture to a glass 13-by-9-inch baking dish or casserole. Arrange half the thin potato slices in an overlapping, flat layer on top of the mixture, and then top with 8 of the Red Hawk wedges. Add the remaining potatoes, layering them evenly, the remaining half of the Red Hawk, and the remaining onion-cream mixture. Sprinkle with the remaining Parmesan.\u003c/p>\n\u003cp>Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake until the top is browned and bubbly, about 30 minutes. Let the casserole cool for 10 to 20 minutes. Serve while still warm. (This can be made a few days ahead and stored, tightly covered, in the fridge if you like. Reheat, covered, at 350 degrees for about 10 to 15 minutes.)\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Cowgirl Creamery's Chilled Spring Garlic and Asparagus Soup with Crème Fraîche and Fresh Ricotta\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>\u003cem>The delicate flavor of spring garlic forms the base of this soup. Choose young, tender asparagus for this: You don't puree the asparagus but slice and add it to the soup base just before serving.\u003c/em>\u003c/p>\n\u003cp>\u003cem>To drain ricotta, gently place the cheese in a colander. Don't worry — it holds its mass and will drain.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82621\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-3_sq-84b656cbea3395ba3e0eacab0d1aae061b0030af.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-3_sq-84b656cbea3395ba3e0eacab0d1aae061b0030af.jpg\" alt=\"A chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta sits on a counter at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1500\" height=\"1500\" class=\"size-full wp-image-82621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta sits on a counter at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>3 medium spring garlic (with bulbs and stem), halved lengthwise\u003c/p>\n\u003cp>1 tablespoon unsalted butter\u003c/p>\n\u003cp>1 1/2 cups peeled, diced Yukon gold potatoes\u003c/p>\n\u003cp>1 1/2 cups diced yellow onions\u003c/p>\n\u003cp>3 cups chicken or vegetable stock\u003c/p>\n\u003cp>1/2 cup crème fraîche\u003c/p>\n\u003cp>12 tender asparagus spears\u003c/p>\n\u003cp>1 cup fresh, drained ricotta cheese\u003c/p>\n\u003cp>1/2 teaspoon coarse sea salt\u003c/p>\n\u003cp>Freshly ground black pepper\u003c/p>\n\u003cp>1 teaspoon chopped fresh garlic chives\u003c/p>\n\u003cp>Thoroughly clean the spring garlic halves under cold running water. Dice the garlic bulb and any section of the leafy green stem that is soft and pliable. Dice as much spring garlic as needed to produce 1 cup of diced garlic.\u003c/p>\n\u003cp>In a medium pot with a lid, add the butter, and melt over medium heat. When it's melted, add the diced garlic, potatoes and onions. Cook in the covered pot, stirring often and covering between stirrings, until the potatoes are fork-tender and the onions are completely translucent and soft, about 8 minutes.\u003c/p>\n\u003cp>Add the stock to the pot, and bring the mixture to a simmer. Cook for 5 to 10 minutes, keeping the liquid at a simmer while the ingredients come together. Remove from the heat and stir in the crème fraîche. While the soup cools slightly, set up an ice bath by filling a large bowl with ice and water.\u003c/p>\n\u003cp>Carefully puree the soup in a blender or food processor. Pour the puree into a container, cover, and set the container in the ice bath in the refrigerator. Place four soup bowls in the refrigerator to chill.\u003c/p>\n\u003cp>While the soup chills, prepare the asparagus. Snap off the woody stems and blanch the spears. Slice off the tip of each spear and set aside to use as a garnish. Cut the rest of each stalk crosswise into rounds. Slice the ricotta into bite-size cubes.\u003c/p>\n\u003cp>When the soup base is chilled, stir in the asparagus rounds and salt and season with pepper. Halve the asparagus tips lengthwise.\u003c/p>\n\u003cp>To serve, ladle the soup into the chilled bowls, add the ricotta cubes and asparagus tips to each bowl, and finish with a sprinkling of garlic chives.\u003c/p>\n\u003cp>Many people like to dunk their asparagus in ice water as soon as it comes from the pot. We prefer to blanch the stalks until they're not quite as tender as you'd like them to be. Taste while you blanch, and watch the vegetable's color: when it turns bright green, take a stalk from the pot and taste. If it's almost tender with just a hint of crispness, it's ready.\u003c/p>\n\u003cp>As soon as you take the stalks from the water, dry them quickly with a paper towel or clean kitchen towel and then dress them with extra-virgin olive oil, salt, and pepper. The asparagus absorbs the seasonings better if you do this while the stalks are still warm.\u003c/p>\n\u003cp>Very fat asparagus can sometimes have a woody stem. Use a vegetable peeler to lightly peel off the skin just from the point where the stalks seem woody. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "DIY Tonic Water: Use It for Personalized Gin and Tonics All Summer Long",
"title": "DIY Tonic Water: Use It for Personalized Gin and Tonics All Summer Long",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82456\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/better-ingredients.jpg\">\u003cimg class=\"size-full wp-image-82456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/better-ingredients.jpg\" alt=\"Homemade tonic water is made from cinchona bark, citric acid, fresh citrus, and lemongrass. Photo: Kate Williams\" width=\"1000\" height=\"644\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade tonic water is made from cinchona bark, citric acid, fresh citrus, and lemongrass. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Memorial Day may not fall on the solstice, but it still signifies the beginning of the summer season. With it comes a bounty of fruits and vegetables, picnics, and plenty of afternoons spent grilling outdoors. And even if our Bay Area summer days come interspersed with plenty of cloudy ones, we can still celebrate like the rest of them. The best way to do so? Switch your drinking habits over from dark spirits to light, refreshing gin, served with bubbly, refreshing homemade tonic water.\u003c/p>\n\u003cfigure id=\"attachment_82457\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cinchona-close-up.jpg\">\u003cimg class=\"size-full wp-image-82457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cinchona-close-up.jpg\" alt=\"Cinchona bark is the source of quinine in homemade tonic water. Photo: Kate Williams\" width=\"1000\" height=\"666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cinchona bark is the source of quinine in homemade tonic water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If you take a look at a bottle of Schweppes tonic, you’ll likely see three ingredients: water, corn syrup, and quinine. It’s easy to do better than that at home. Start with the quinine. Most commercial tonic manufacturers use chemically-produced clear quinine in their tonic water, but the bitter flavor originally comes from the ground bark of cinchona trees. Today, cinchona bark is sold as a natural herbal remedy and can be found through most online and brick-and-mortar herb shops. It’ll turn homemade tonic water a golden brown color, but otherwise has the same effect as the commercial variety. To offset the bitter flavor of the cinchona, we’ll add cane sugar (instead of corn syrup) as well as citric acid and the complementary flavors of citrus and lemongrass.\u003c/p>\n\u003cp>The easiest way to make carbonated tonic water at home is to first make a sweetened tonic concentrate. This viscous liquid will keep in the fridge for an extended period of time and it can be diluted with as much seltzer water as you’d like upon serving.\u003c/p>\n\u003cp>Most of the recipes for tonic water I found online called for simmering the aromatic mixture in water for close to half an hour. This method makes a tonic concentrate that is extremely bitter, blunt, and intense. I found that I liked tonic that was “cold-extracted” much better -- the flavor of the citrus really shines. Plus, it’s also a tiny bit easier!\u003c/p>\n\u003cfigure id=\"attachment_82458\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/peeled-citrus.jpg\">\u003cimg class=\"size-full wp-image-82458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/peeled-citrus.jpg\" alt=\"Citrus zest and juice are used to flavor the tonic. Photo: Kate Williams\" width=\"1000\" height=\"726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Citrus zest and juice are used to flavor the tonic. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To begin, gather one orange, lemon, and lime. I like to use organic citrus here because we’ll be using the zest. If you can’t stomach the cost of organic limes right now, be sure to scrub the exterior very well. Use a vegetable peeler to remove the zest in large swaths, leaving as much of the white pith behind as possible. Transfer the zest to a 1-quart glass jar. Halve the peeled citrus and squeeze the juice into the jar. I like to use a levered hand-juicer to make sure I get out as much juice from the fruit as possible.\u003c/p>\n\u003cfigure id=\"attachment_82459\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chopped-lemongrass.jpg\">\u003cimg class=\"size-full wp-image-82459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chopped-lemongrass.jpg\" alt=\"Remove any dirty and extremely fibrous layers from the lemongrass before chopping it into rough chunks. Photo: Kate Williams\" width=\"1000\" height=\"654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Remove any dirty and extremely fibrous layers from the lemongrass before chopping it into rough chunks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, chop the lemongrass. Remove the first outer layer or two until you reach an unblemished layer. Trim off the really fibrous top 6 or 8 inches of the lemongrass, as well as the bottom 1 inch or so of root. Discard. Cut the remaining lemongrass into rough chunks, about 1/2 inch long. Add these to the jar with the citrus.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cinchona bark is sold “cut” or in powder form. I like to use cut bark because it has a clean flavor and it is easier to strain out of the mixture than the powdered form. You’ll find that the bark pieces are sold in various sizes, so it is best to weigh out the bark instead of using a volume measurement. I like to use one ounce, which (using my cinchona bark) measures out to around 1/4 cup. Add this to the jar as well.\u003c/p>\n\u003cp>If you have a favorite flavor of gin that you’re planning on drinking with the tonic, you can consider adding spices to pair with its botanicals. For example, if you like a juniper-forward gin such as Aviation, you could add a few juniper berries to the jar. Or perhaps up the citrus flavor of the tonic by adding coriander seeds. Allspice and cardamom are also common additions. Personally, I like to keep the tonic a blank slate in order to use it with a wide variety of gins, so I don’t add anything else in the way of flavorings.\u003c/p>\n\u003cfigure id=\"attachment_82460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/everything-in-the-jar.jpg\">\u003cimg class=\"size-full wp-image-82460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/everything-in-the-jar.jpg\" alt=\"Add water to the mix of fruit and aromatics and let the mixture steep for three days. Photo: Kate Williams\" width=\"1000\" height=\"727\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add water to the mix of fruit and aromatics and let the mixture steep for three days. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve got all the flavor elements in the jar, cover the mix with 2 1/2 cups of water. Close the jar, give it a shake, and place it in the fridge. Forget about it for three days.\u003c/p>\n\u003cp>At some point over those 72 hours, make concentrated simple syrup. This extra-thick syrup will be used to sweeten and thicken the tonic concentrate. Heat 3 cups natural cane sugar (I like its richer flavor, but feel free to use regular granulated instead) and 1 1/2 cups water in a medium saucepan over medium-high heat. Once the mixture comes to a simmer, reduce the heat and stir gently until all of the sugar dissolves. If you’re using natural sugar, the syrup will be brown. That’s okay.\u003c/p>\n\u003cfigure id=\"attachment_82461\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/adding-citric-acid.jpg\">\u003cimg class=\"size-full wp-image-82461\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/adding-citric-acid.jpg\" alt=\"Citric acid acts as a preservative and flavor enhancer. Photo: Kate Williams\" width=\"1000\" height=\"711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Citric acid acts as a preservative and flavor enhancer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Remove the syrup from the heat and whisk in 1/4 cup citric acid. This tart powder is used as both a preservative and a flavoring agent for the tonic. It adds a bit of pucker to the final concentrate. Also add a big pinch of kosher salt to balance the flavor. The citric acid and salt should dissolve easily in the syrup with a few good whisks. Transfer the syrup to another 1-quart glass jar, let it cool to room temperature, and then refrigerate until the cinchona mixture is ready.\u003c/p>\n\u003cp>At the end of the steeping period, taste a small spoonful of the cinchona mixture. It should be bitter, of course, but should also taste of citrus and lemongrass. If you think the flavor is weak, you can let it steep a little longer in the fridge. Be careful though -- you don’t want it to be too bitter. If you like the flavor, it’s time to strain.\u003c/p>\n\u003cfigure id=\"attachment_82462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/straining-2.jpg\">\u003cimg class=\"size-full wp-image-82462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/straining-2.jpg\" alt=\"Use coffee filters and a fine-mesh strainer to remove even the smallest bits of cinchona residue from the steeped mixture. Photo: Kate Williams\" width=\"1000\" height=\"700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use coffee filters and a fine-mesh strainer to remove even the smallest bits of cinchona residue from the steeped mixture. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to use a fine-mesh strainer lined with coffee filters to ensure that I get out every last bit of cinchona residue from the tonic. Help the straining along by wetting the coffee filters before adding the cinchona mixture. You’ll probably need to add the mixture in batches, unless you have an extra-large strainer. It will take several minutes for all of the mixture to seep through the filters. Be patient.\u003c/p>\n\u003cp>Once everything is strained, discard the solids. Pull out the citric acid-filled simple syrup and add it to the cinchona mixture in stages. Since we’re adding the syrup last, you can control how sweet you’d like the final tonic to be. Add all of the syrup for an extra sweet tonic, or hang back a little for a dryer result. Taste as you go, keeping in mind that you will be diluting the concentrate with seltzer water for serving. I added about 2 cups of simple syrup, bringing the total amount of concentrate to 4 cups. Give everything a good whisk to ensure that the sugar is well distributed in the cinchona mixture.\u003c/p>\n\u003cfigure id=\"attachment_82463\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-with-sugar.jpg\">\u003cimg class=\"size-full wp-image-82463\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-with-sugar.jpg\" alt=\"Whisk the strained cinchona mixture with the citric acid-sugar syrup to taste. Photo: Kate Williams\" width=\"1000\" height=\"748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisk the strained cinchona mixture with the citric acid-sugar syrup to taste. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the tonic concentrate is ready to go. You can serve it right away or transfer it back to a (clean) 1-quart glass jar and refrigerate for up to two months. To serve, you’ll want to add seltzer water. I have a home soda maker, but you can also use store-bought seltzer or club soda to dilute. I like to use equal parts tonic concentrate and seltzer, but if you’d like a more subtle drink, you can dilute further to a 2:1 ratio of water to tonic. If you’re making just one drink, you can mix it right in a highball glass. (It’s pretty.) Otherwise, mix the tonic and soda up in a pitcher before serving. To make a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/22/diy-gin-yes-you-can-make-it-without-a-still/\" target=\"_blank\">gin\u003c/a> and tonic, start with 1 to 2 ounces of gin in a highball glass filled with ice. Top with tonic water and a lime wedge.\u003c/p>\n\u003cfigure id=\"attachment_82464\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-tonic.jpg\">\u003cimg class=\"size-full wp-image-82464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-tonic.jpg\" alt=\"DIY tonic water. Photo: Kate Williams\" width=\"700\" height=\"1028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY tonic water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Tonic Water\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 5 cups, enough for 8 to 16 cups tonic water\u003c/em>\u003cbr>\n\u003cstrong>Note: \u003c/strong> Cinchona bark and citric acid are available online at \u003ca href=\"http://www.mountainroseherbs.com/\" target=\"_blank\">Mountain Rose Herbs\u003c/a> or at \u003ca href=\"http://www.herb-inc.com/\" target=\"_blank\">Lhasa Karnak Herb Company\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 orange\u003c/li>\n\u003cli>1 lemon\u003c/li>\n\u003cli>1 lime\u003c/li>\n\u003cli>4 cups water\u003c/li>\n\u003cli>1 stalk lemongrass, chopped coarse\u003c/li>\n\u003cli>1/4 cup (1 ounce) cut cinchona bark\u003c/li>\n\u003cli>1–2 tablespoons additional herbs and spices, such as allspice, cardamom, or juniper (optional)\u003c/li>\n\u003cli>3 cups natural cane sugar\u003c/li>\n\u003cli>1/4 cup citric acid\u003c/li>\n\u003cli>1/8 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Vegetable peeler\u003c/li>\n\u003cli>Cooking scale\u003c/li>\n\u003cli>2 (1-quart) glass jars with tight fitting lids\u003c/li>\n\u003cli>Medium saucepan\u003c/li>\n\u003cli>Fine-mesh strainer\u003c/li>\n\u003cli>Coffee filters\u003c/li>\n\u003cli>Whisk\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Remove the zest in large strips from orange, lemon, and lime (leaving the white pith behind), then halve and juice fruits. Combine the zests, juice, 2 1/2 cups water, lemongrass, and cinchona bark in a 1-quart glass jar. Refrigerate until the flavors have melded, about three days.\u003c/li>\n\u003cli>Meanwhile, make simple syrup by combining the remaining 1 1/2 cups water with the sugar in a medium saucepan. Bring mixture up to a simmer over medium-low heat until the sugar has dissolved. Remove the saucepan from the heat and whisk in the citric acid and salt. Let cool to room temperature and refrigerate until the cinchona mixture has finished steeping.\u003c/li>\n\u003cli>After 72 hours, strain the cinchona mixture through a coffee filter-lined fine-mesh strainer into a large bowl. Rinse out glass jar.\u003c/li>\n\u003cli>Whisk simple syrup into the cinchona mixture until thoroughly combined. Transfer tonic concentrate back to glass jar and store in the refrigerator for up to two months.\u003c/li>\n\u003cli>To dilute and serve, combine tonic concentrate with plain seltzer water at anywhere from a 1:1 to 2:1 ratio of water to tonic. For a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/22/diy-gin-yes-you-can-make-it-without-a-still/\" target=\"_blank\">gin\u003c/a> and tonic, combine tonic water with ice and 2 ounces gin in a highball glass. Serve with a lime wedge.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Memorial Day signals the beginning of summer, which is the best time of year for cool, icy cocktails. The queen of all iced cocktails is the gin and tonic—but it's so often ruined by overly sweetened, mass-produced tonic water. Making your own tonic water is much easier than you'd think and far tastier than even the fanciest artisanal brands. Kate Williams will show you how.",
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"description": "Memorial Day signals the beginning of summer, which is the best time of year for cool, icy cocktails. The queen of all iced cocktails is the gin and tonic—but it's so often ruined by overly sweetened, mass-produced tonic water. Making your own tonic water is much easier than you'd think and far tastier than even the fanciest artisanal brands. Kate Williams will show you how.",
"title": "DIY Tonic Water: Use It for Personalized Gin and Tonics All Summer Long | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82456\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/better-ingredients.jpg\">\u003cimg class=\"size-full wp-image-82456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/better-ingredients.jpg\" alt=\"Homemade tonic water is made from cinchona bark, citric acid, fresh citrus, and lemongrass. Photo: Kate Williams\" width=\"1000\" height=\"644\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade tonic water is made from cinchona bark, citric acid, fresh citrus, and lemongrass. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Memorial Day may not fall on the solstice, but it still signifies the beginning of the summer season. With it comes a bounty of fruits and vegetables, picnics, and plenty of afternoons spent grilling outdoors. And even if our Bay Area summer days come interspersed with plenty of cloudy ones, we can still celebrate like the rest of them. The best way to do so? Switch your drinking habits over from dark spirits to light, refreshing gin, served with bubbly, refreshing homemade tonic water.\u003c/p>\n\u003cfigure id=\"attachment_82457\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cinchona-close-up.jpg\">\u003cimg class=\"size-full wp-image-82457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cinchona-close-up.jpg\" alt=\"Cinchona bark is the source of quinine in homemade tonic water. Photo: Kate Williams\" width=\"1000\" height=\"666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cinchona bark is the source of quinine in homemade tonic water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If you take a look at a bottle of Schweppes tonic, you’ll likely see three ingredients: water, corn syrup, and quinine. It’s easy to do better than that at home. Start with the quinine. Most commercial tonic manufacturers use chemically-produced clear quinine in their tonic water, but the bitter flavor originally comes from the ground bark of cinchona trees. Today, cinchona bark is sold as a natural herbal remedy and can be found through most online and brick-and-mortar herb shops. It’ll turn homemade tonic water a golden brown color, but otherwise has the same effect as the commercial variety. To offset the bitter flavor of the cinchona, we’ll add cane sugar (instead of corn syrup) as well as citric acid and the complementary flavors of citrus and lemongrass.\u003c/p>\n\u003cp>The easiest way to make carbonated tonic water at home is to first make a sweetened tonic concentrate. This viscous liquid will keep in the fridge for an extended period of time and it can be diluted with as much seltzer water as you’d like upon serving.\u003c/p>\n\u003cp>Most of the recipes for tonic water I found online called for simmering the aromatic mixture in water for close to half an hour. This method makes a tonic concentrate that is extremely bitter, blunt, and intense. I found that I liked tonic that was “cold-extracted” much better -- the flavor of the citrus really shines. Plus, it’s also a tiny bit easier!\u003c/p>\n\u003cfigure id=\"attachment_82458\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/peeled-citrus.jpg\">\u003cimg class=\"size-full wp-image-82458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/peeled-citrus.jpg\" alt=\"Citrus zest and juice are used to flavor the tonic. Photo: Kate Williams\" width=\"1000\" height=\"726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Citrus zest and juice are used to flavor the tonic. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To begin, gather one orange, lemon, and lime. I like to use organic citrus here because we’ll be using the zest. If you can’t stomach the cost of organic limes right now, be sure to scrub the exterior very well. Use a vegetable peeler to remove the zest in large swaths, leaving as much of the white pith behind as possible. Transfer the zest to a 1-quart glass jar. Halve the peeled citrus and squeeze the juice into the jar. I like to use a levered hand-juicer to make sure I get out as much juice from the fruit as possible.\u003c/p>\n\u003cfigure id=\"attachment_82459\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chopped-lemongrass.jpg\">\u003cimg class=\"size-full wp-image-82459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chopped-lemongrass.jpg\" alt=\"Remove any dirty and extremely fibrous layers from the lemongrass before chopping it into rough chunks. Photo: Kate Williams\" width=\"1000\" height=\"654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Remove any dirty and extremely fibrous layers from the lemongrass before chopping it into rough chunks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, chop the lemongrass. Remove the first outer layer or two until you reach an unblemished layer. Trim off the really fibrous top 6 or 8 inches of the lemongrass, as well as the bottom 1 inch or so of root. Discard. Cut the remaining lemongrass into rough chunks, about 1/2 inch long. Add these to the jar with the citrus.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cinchona bark is sold “cut” or in powder form. I like to use cut bark because it has a clean flavor and it is easier to strain out of the mixture than the powdered form. You’ll find that the bark pieces are sold in various sizes, so it is best to weigh out the bark instead of using a volume measurement. I like to use one ounce, which (using my cinchona bark) measures out to around 1/4 cup. Add this to the jar as well.\u003c/p>\n\u003cp>If you have a favorite flavor of gin that you’re planning on drinking with the tonic, you can consider adding spices to pair with its botanicals. For example, if you like a juniper-forward gin such as Aviation, you could add a few juniper berries to the jar. Or perhaps up the citrus flavor of the tonic by adding coriander seeds. Allspice and cardamom are also common additions. Personally, I like to keep the tonic a blank slate in order to use it with a wide variety of gins, so I don’t add anything else in the way of flavorings.\u003c/p>\n\u003cfigure id=\"attachment_82460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/everything-in-the-jar.jpg\">\u003cimg class=\"size-full wp-image-82460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/everything-in-the-jar.jpg\" alt=\"Add water to the mix of fruit and aromatics and let the mixture steep for three days. Photo: Kate Williams\" width=\"1000\" height=\"727\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add water to the mix of fruit and aromatics and let the mixture steep for three days. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve got all the flavor elements in the jar, cover the mix with 2 1/2 cups of water. Close the jar, give it a shake, and place it in the fridge. Forget about it for three days.\u003c/p>\n\u003cp>At some point over those 72 hours, make concentrated simple syrup. This extra-thick syrup will be used to sweeten and thicken the tonic concentrate. Heat 3 cups natural cane sugar (I like its richer flavor, but feel free to use regular granulated instead) and 1 1/2 cups water in a medium saucepan over medium-high heat. Once the mixture comes to a simmer, reduce the heat and stir gently until all of the sugar dissolves. If you’re using natural sugar, the syrup will be brown. That’s okay.\u003c/p>\n\u003cfigure id=\"attachment_82461\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/adding-citric-acid.jpg\">\u003cimg class=\"size-full wp-image-82461\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/adding-citric-acid.jpg\" alt=\"Citric acid acts as a preservative and flavor enhancer. Photo: Kate Williams\" width=\"1000\" height=\"711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Citric acid acts as a preservative and flavor enhancer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Remove the syrup from the heat and whisk in 1/4 cup citric acid. This tart powder is used as both a preservative and a flavoring agent for the tonic. It adds a bit of pucker to the final concentrate. Also add a big pinch of kosher salt to balance the flavor. The citric acid and salt should dissolve easily in the syrup with a few good whisks. Transfer the syrup to another 1-quart glass jar, let it cool to room temperature, and then refrigerate until the cinchona mixture is ready.\u003c/p>\n\u003cp>At the end of the steeping period, taste a small spoonful of the cinchona mixture. It should be bitter, of course, but should also taste of citrus and lemongrass. If you think the flavor is weak, you can let it steep a little longer in the fridge. Be careful though -- you don’t want it to be too bitter. If you like the flavor, it’s time to strain.\u003c/p>\n\u003cfigure id=\"attachment_82462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/straining-2.jpg\">\u003cimg class=\"size-full wp-image-82462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/straining-2.jpg\" alt=\"Use coffee filters and a fine-mesh strainer to remove even the smallest bits of cinchona residue from the steeped mixture. Photo: Kate Williams\" width=\"1000\" height=\"700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use coffee filters and a fine-mesh strainer to remove even the smallest bits of cinchona residue from the steeped mixture. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to use a fine-mesh strainer lined with coffee filters to ensure that I get out every last bit of cinchona residue from the tonic. Help the straining along by wetting the coffee filters before adding the cinchona mixture. You’ll probably need to add the mixture in batches, unless you have an extra-large strainer. It will take several minutes for all of the mixture to seep through the filters. Be patient.\u003c/p>\n\u003cp>Once everything is strained, discard the solids. Pull out the citric acid-filled simple syrup and add it to the cinchona mixture in stages. Since we’re adding the syrup last, you can control how sweet you’d like the final tonic to be. Add all of the syrup for an extra sweet tonic, or hang back a little for a dryer result. Taste as you go, keeping in mind that you will be diluting the concentrate with seltzer water for serving. I added about 2 cups of simple syrup, bringing the total amount of concentrate to 4 cups. Give everything a good whisk to ensure that the sugar is well distributed in the cinchona mixture.\u003c/p>\n\u003cfigure id=\"attachment_82463\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-with-sugar.jpg\">\u003cimg class=\"size-full wp-image-82463\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-with-sugar.jpg\" alt=\"Whisk the strained cinchona mixture with the citric acid-sugar syrup to taste. Photo: Kate Williams\" width=\"1000\" height=\"748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisk the strained cinchona mixture with the citric acid-sugar syrup to taste. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the tonic concentrate is ready to go. You can serve it right away or transfer it back to a (clean) 1-quart glass jar and refrigerate for up to two months. To serve, you’ll want to add seltzer water. I have a home soda maker, but you can also use store-bought seltzer or club soda to dilute. I like to use equal parts tonic concentrate and seltzer, but if you’d like a more subtle drink, you can dilute further to a 2:1 ratio of water to tonic. If you’re making just one drink, you can mix it right in a highball glass. (It’s pretty.) Otherwise, mix the tonic and soda up in a pitcher before serving. To make a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/22/diy-gin-yes-you-can-make-it-without-a-still/\" target=\"_blank\">gin\u003c/a> and tonic, start with 1 to 2 ounces of gin in a highball glass filled with ice. Top with tonic water and a lime wedge.\u003c/p>\n\u003cfigure id=\"attachment_82464\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-tonic.jpg\">\u003cimg class=\"size-full wp-image-82464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-tonic.jpg\" alt=\"DIY tonic water. Photo: Kate Williams\" width=\"700\" height=\"1028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY tonic water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Tonic Water\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 5 cups, enough for 8 to 16 cups tonic water\u003c/em>\u003cbr>\n\u003cstrong>Note: \u003c/strong> Cinchona bark and citric acid are available online at \u003ca href=\"http://www.mountainroseherbs.com/\" target=\"_blank\">Mountain Rose Herbs\u003c/a> or at \u003ca href=\"http://www.herb-inc.com/\" target=\"_blank\">Lhasa Karnak Herb Company\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 orange\u003c/li>\n\u003cli>1 lemon\u003c/li>\n\u003cli>1 lime\u003c/li>\n\u003cli>4 cups water\u003c/li>\n\u003cli>1 stalk lemongrass, chopped coarse\u003c/li>\n\u003cli>1/4 cup (1 ounce) cut cinchona bark\u003c/li>\n\u003cli>1–2 tablespoons additional herbs and spices, such as allspice, cardamom, or juniper (optional)\u003c/li>\n\u003cli>3 cups natural cane sugar\u003c/li>\n\u003cli>1/4 cup citric acid\u003c/li>\n\u003cli>1/8 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Vegetable peeler\u003c/li>\n\u003cli>Cooking scale\u003c/li>\n\u003cli>2 (1-quart) glass jars with tight fitting lids\u003c/li>\n\u003cli>Medium saucepan\u003c/li>\n\u003cli>Fine-mesh strainer\u003c/li>\n\u003cli>Coffee filters\u003c/li>\n\u003cli>Whisk\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Remove the zest in large strips from orange, lemon, and lime (leaving the white pith behind), then halve and juice fruits. Combine the zests, juice, 2 1/2 cups water, lemongrass, and cinchona bark in a 1-quart glass jar. Refrigerate until the flavors have melded, about three days.\u003c/li>\n\u003cli>Meanwhile, make simple syrup by combining the remaining 1 1/2 cups water with the sugar in a medium saucepan. Bring mixture up to a simmer over medium-low heat until the sugar has dissolved. Remove the saucepan from the heat and whisk in the citric acid and salt. Let cool to room temperature and refrigerate until the cinchona mixture has finished steeping.\u003c/li>\n\u003cli>After 72 hours, strain the cinchona mixture through a coffee filter-lined fine-mesh strainer into a large bowl. Rinse out glass jar.\u003c/li>\n\u003cli>Whisk simple syrup into the cinchona mixture until thoroughly combined. Transfer tonic concentrate back to glass jar and store in the refrigerator for up to two months.\u003c/li>\n\u003cli>To dilute and serve, combine tonic concentrate with plain seltzer water at anywhere from a 1:1 to 2:1 ratio of water to tonic. For a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/22/diy-gin-yes-you-can-make-it-without-a-still/\" target=\"_blank\">gin\u003c/a> and tonic, combine tonic water with ice and 2 ounces gin in a highball glass. Serve with a lime wedge.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First King Salmon of the Season: Recipe",
"title": "First King Salmon of the Season: Recipe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82139\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/uncooked-salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/uncooked-salmon1000.jpg\" alt=\"Prepped fresh raw salmon. Photo: Stephanie Rosenbaum Klassen\" width=\"1000\" height=\"750\" class=\"size-full wp-image-82139\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prepped fresh raw salmon\u003c/figcaption>\u003c/figure>\n\u003cp>It's salmon season! California's commercial salmon fishing opened for the season on May 1, and while we may have to wait a while for the home-grown tomatoes and corn to catch up, having local wild-caught Pacific salmon in the markets definitely makes it feel like summer in the kitchen. King, also known as chinook, salmon is coming into the markets right now, often caught as close as Monterey and Bodega Bays. It's well named, being the salmon that chefs and diners alike prize most highly for its rich, succulent, and deeply flavorful flesh. \u003c/p>\n\u003cp>Later in the season, you can think about preserving the catch with chef Neil Davidson's tutorial on how to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/20/learn-how-to-butcher-smoke-and-can-a-whole-fish-with-chef-neil-davidson/\">butcher, smoke, and can\u003c/a> salmon and other fish. Right now, with the fat, krill-fed early season fish coming in, our forks and our bellies can't wait for anything more than grilling, sauteeing, or in this case, a damp slow roast in a low-temp oven. \u003c/p>\n\u003cp>Of course, \"slow\" is relative term here--since fish cooks quickly, even this slow cooking should only take about 25 minutes. Adding a pan of water to steam gently underneath while the fish cooks helps keep the flesh moist, as does slathering on a coat of minced shallots, fresh herbs, and olive oil. Serve the fish warm or room temperature over boiled or steamed fingerling potatoes and an herb salad. \u003c/p>\n\u003cfigure id=\"attachment_82168\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cooked-salmon1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cooked-salmon1000a.jpg\" alt=\"Slow-cooked Salmon over Herb Salad. Photo: Stephanie Rosenbaum Klassen\" width=\"1000\" height=\"750\" class=\"size-full wp-image-82168\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-cooked Salmon over Herb Salad\u003c/figcaption>\u003c/figure>\n\u003ch3>Slow-cooked Salmon Over Herb Salad\u003c/h3>\n\u003cp>The slow-cook technique is inspired by the recipe for \u003cem>Wild Salmon Salad with Beets, Potatoes, Egg in Mustard Vinaigrette\u003c/em> found in Los Angeles chef Suzanne Goin's 2005 cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400042151/kqedorg-20\">Sunday Suppers at Lucques\u003c/a>. \u003c/p>\n\u003cp>\u003cem>Serves 3\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Salmon\u003c/em>\n\u003cli>1 lb fillet of Pacific king salmon, skin on, preferably in one piece\u003c/li>\n\u003cli>2 shallots, finely minced (about 2 tablespoons)\u003c/li>\n\u003cli>1 tbsp fresh dill or chervil, minced\u003c/li>\n\u003cli>1 tbsp fresh tarragon, minced\u003c/li>\n\u003cli>3 tbsp parsley, minced\u003c/li>\n\u003cli>finely grated zest of 1/2 Meyer lemon (save juice for squeezing over cooked fish)\u003c/li>\n\u003cli>1 tbsp extra-virgin olive oil, or as needed\u003c/li>\n\u003cli>Flaky sea salt, such as Maldon\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Herb Salad\u003c/em>\n\u003cli>a handful of flat-leaf parsley, stems removed\u003c/li>\n\u003cli>1 handful arugula\u003c/li>\n\u003cli>2 handfuls baby greens or mixed lettuces\u003c/li>\n\u003cli>1/4 cup fennel fronds, dill fronds, or a mixture of the two\u003c/li>\n\u003cli>1 tbsp tarragon leaves\u003c/li>\n\u003cli>1 tbsp chives, chopped\u003c/li>\n\u003cli>5 radishes, thinly sliced\u003c/li>\n\u003cli>1/2 cup peeled and blanched fava beans, optional\u003c/li>\n\u003cli>2 tbsp white wine or champagne vinegar\u003c/li>\n\u003cli>1 tbsp finely minced shallot\u003c/li>\n\u003cli>1 tsp Dijon mustard\u003c/li>\n\u003cli>1/3 cup extra virgin olive oil\u003c/li>\n\u003cli>Sea salt and freshly ground pepper, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003c/strong>\u003c/p>\n\u003col>\nInstructions:\n\u003cli>\nPreheat oven to 250ºF. Half-fill a round or square cake pan with water and place it on the lower rack of the oven. Place a rack on a baking sheet. Rub the rack lightly with olive oil. Place the salmon, skin side down, on the rack and set aside to come to room temperature while you make the herb paste. \u003c/li>\n\u003cli>In a medium bowl, mix the shallots and herbs together. Add enough olive oil to make a chunky paste. Sprinkle the salmon lightly with sea salt and freshly ground pepper, then cover with herb paste. Sprinkle on a little more sea salt.\u003c/li>\n\u003cli>Roast for 20-25 minutes, until the fish is just cooked through and fish separates into moist flakes when prodded with the tip of a knife. Squeeze juice from zested lemon over fish.\u003c/li>\n\u003cli>While the fish is cooking, toss parsley, arugula, tarragon, dill and/or fennel fronds together. In a small bowl, whisk together vinegar, mustard, shallots, salt and pepper. Whisk in olive oil. Taste for seasoning. Just before serving, toss salad with half the dressing, drizzling in more as needed. Arrange on a platter or individual plates and top with radishes and favas. Arrange salmon next to salad.\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Our local king salmon season has begun. Make the most of the early season's succulent, richly flavored fish with this great slow-cooking technique. Perfect fish that's never dry or overcooked, in less than 30 minutes!\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82139\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/uncooked-salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/uncooked-salmon1000.jpg\" alt=\"Prepped fresh raw salmon. Photo: Stephanie Rosenbaum Klassen\" width=\"1000\" height=\"750\" class=\"size-full wp-image-82139\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prepped fresh raw salmon\u003c/figcaption>\u003c/figure>\n\u003cp>It's salmon season! California's commercial salmon fishing opened for the season on May 1, and while we may have to wait a while for the home-grown tomatoes and corn to catch up, having local wild-caught Pacific salmon in the markets definitely makes it feel like summer in the kitchen. King, also known as chinook, salmon is coming into the markets right now, often caught as close as Monterey and Bodega Bays. It's well named, being the salmon that chefs and diners alike prize most highly for its rich, succulent, and deeply flavorful flesh. \u003c/p>\n\u003cp>Later in the season, you can think about preserving the catch with chef Neil Davidson's tutorial on how to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/20/learn-how-to-butcher-smoke-and-can-a-whole-fish-with-chef-neil-davidson/\">butcher, smoke, and can\u003c/a> salmon and other fish. Right now, with the fat, krill-fed early season fish coming in, our forks and our bellies can't wait for anything more than grilling, sauteeing, or in this case, a damp slow roast in a low-temp oven. \u003c/p>\n\u003cp>Of course, \"slow\" is relative term here--since fish cooks quickly, even this slow cooking should only take about 25 minutes. Adding a pan of water to steam gently underneath while the fish cooks helps keep the flesh moist, as does slathering on a coat of minced shallots, fresh herbs, and olive oil. Serve the fish warm or room temperature over boiled or steamed fingerling potatoes and an herb salad. \u003c/p>\n\u003cfigure id=\"attachment_82168\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cooked-salmon1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cooked-salmon1000a.jpg\" alt=\"Slow-cooked Salmon over Herb Salad. Photo: Stephanie Rosenbaum Klassen\" width=\"1000\" height=\"750\" class=\"size-full wp-image-82168\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-cooked Salmon over Herb Salad\u003c/figcaption>\u003c/figure>\n\u003ch3>Slow-cooked Salmon Over Herb Salad\u003c/h3>\n\u003cp>The slow-cook technique is inspired by the recipe for \u003cem>Wild Salmon Salad with Beets, Potatoes, Egg in Mustard Vinaigrette\u003c/em> found in Los Angeles chef Suzanne Goin's 2005 cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400042151/kqedorg-20\">Sunday Suppers at Lucques\u003c/a>. \u003c/p>\n\u003cp>\u003cem>Serves 3\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Salmon\u003c/em>\n\u003cli>1 lb fillet of Pacific king salmon, skin on, preferably in one piece\u003c/li>\n\u003cli>2 shallots, finely minced (about 2 tablespoons)\u003c/li>\n\u003cli>1 tbsp fresh dill or chervil, minced\u003c/li>\n\u003cli>1 tbsp fresh tarragon, minced\u003c/li>\n\u003cli>3 tbsp parsley, minced\u003c/li>\n\u003cli>finely grated zest of 1/2 Meyer lemon (save juice for squeezing over cooked fish)\u003c/li>\n\u003cli>1 tbsp extra-virgin olive oil, or as needed\u003c/li>\n\u003cli>Flaky sea salt, such as Maldon\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Herb Salad\u003c/em>\n\u003cli>a handful of flat-leaf parsley, stems removed\u003c/li>\n\u003cli>1 handful arugula\u003c/li>\n\u003cli>2 handfuls baby greens or mixed lettuces\u003c/li>\n\u003cli>1/4 cup fennel fronds, dill fronds, or a mixture of the two\u003c/li>\n\u003cli>1 tbsp tarragon leaves\u003c/li>\n\u003cli>1 tbsp chives, chopped\u003c/li>\n\u003cli>5 radishes, thinly sliced\u003c/li>\n\u003cli>1/2 cup peeled and blanched fava beans, optional\u003c/li>\n\u003cli>2 tbsp white wine or champagne vinegar\u003c/li>\n\u003cli>1 tbsp finely minced shallot\u003c/li>\n\u003cli>1 tsp Dijon mustard\u003c/li>\n\u003cli>1/3 cup extra virgin olive oil\u003c/li>\n\u003cli>Sea salt and freshly ground pepper, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003c/strong>\u003c/p>\n\u003col>\nInstructions:\n\u003cli>\nPreheat oven to 250ºF. Half-fill a round or square cake pan with water and place it on the lower rack of the oven. Place a rack on a baking sheet. Rub the rack lightly with olive oil. Place the salmon, skin side down, on the rack and set aside to come to room temperature while you make the herb paste. \u003c/li>\n\u003cli>In a medium bowl, mix the shallots and herbs together. Add enough olive oil to make a chunky paste. Sprinkle the salmon lightly with sea salt and freshly ground pepper, then cover with herb paste. Sprinkle on a little more sea salt.\u003c/li>\n\u003cli>Roast for 20-25 minutes, until the fish is just cooked through and fish separates into moist flakes when prodded with the tip of a knife. Squeeze juice from zested lemon over fish.\u003c/li>\n\u003cli>While the fish is cooking, toss parsley, arugula, tarragon, dill and/or fennel fronds together. In a small bowl, whisk together vinegar, mustard, shallots, salt and pepper. Whisk in olive oil. Taste for seasoning. Just before serving, toss salad with half the dressing, drizzling in more as needed. Arrange on a platter or individual plates and top with radishes and favas. Arrange salmon next to salad.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Fresh Rhubarb Fizz Cocktail",
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"content": "\u003cfigure id=\"attachment_81851\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\" alt=\"Fresh Rhubarb Fizz Cocktail. Photos: Wendy Goodfriend\" width=\"640\" height=\"360\" class=\"size-full wp-image-81851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Rhubarb Fizz Cocktail. Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently my husband, our daughter, and I took a fun-packed trip to Scotland and England to visit our family and friends. After spending a weekend in London we decided to take a drive to the countryside and have a decadent lunch in the very lovely but “is-this-really-real?” town of \u003ca href=\"http://en.wikipedia.org/wiki/Bray\">Bray\u003c/a>. It’s kind of almost too gorgeous to believe. \u003c/p>\n\u003cp>Some of you may know, or not, that Bray is home to Heston Blumethal’s famous restaurant \u003ca href=\"http://www.thefatduck.co.uk/\">The Fat Duck\u003c/a>. Before you get all atwitter, we did not dine there (um, our daughter is 2 years old, so that was completely out of the question). Bray is also home to The Fat Duck’ sister restaurant, \u003ca href=\"http://www.hindsheadbray.com/\">The Hinds Head\u003c/a>. Which is really more of a fancy gastropub. \u003c/p>\n\u003cfigure id=\"attachment_81844\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\" alt=\"The Hinds Head in Bray. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hinds Head in Bray. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/killer-swan700.jpg\" alt=\" Crazy Swan.\" width=\"400\" class=\"size-full wp-image-81476\">\u003cfigcaption class=\"wp-caption-text\">Crazy Swan. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, on a side note, last but not least, Bray is home to a crazy swan (\u003ca href=\"http://en.wikipedia.org/wiki/Mute_Swan\">mute swan\u003c/a>) who chased us from the river through the town. I’m not kidding! Who knew swans could be crazy? It took us the entire rest of the trip to convince my daughter that there are also nice swans, such as the ones that live in the pond across from her Grandpa’s house in Edinburgh.\u003c/p>\n\u003cp>Anyway, back to our fancy lunch at The Hinds Head. It was gorgeous and yummy and such a treat. Some of the highlights were the handmade Scotch eggs made with quail eggs, a very upscale fish pie, and Blumenthal’s famous thrice-fried chips. But one of the best things I has was my poached rhubarb and vanilla champagne cocktail I got before lunch when we were sitting in the very atmospheric bar. \u003c/p>\n\u003cfigure id=\"attachment_81842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\" alt=\"Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is an ode to that lovely day and my fancy cocktail, a simplified version of orange-spiked rhubarb syrup topped up with Prosecco. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The recipe makes a little more syrup than you’ll need for 1 bottle of Prosecco (it makes about 1 1/3 cup; for 1 bottle Prosecco you need about 3/4 to 1 cup) but the syrup keeps nicely in the fridge for about a week. Use it for lots of other things: make rhubarb soda by adding it to fizzy water, drizzle it over your yogurt, or drizzle it over vanilla pound cake or angel food cake and whipped cream. If you want to use the rhubarb pulp, remove the orange zest, let it cool and then refrigerate it for up to 3 days. You can then stir a big dollop of it into plain or vanilla yogurt for a yummy rhubarb treat!\u003c/p>\n\u003cfigure id=\"attachment_81849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\" alt=\"Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Rhubarb Fizz Cocktail\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 orange\u003c/li>\n\u003cli>3 cups chopped rhubarb\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 bottle Prosecco\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Remove the zest from the orange using a vegetable peeler, being sure to avoid too much of the white pith.\u003c/li>\n\u003cli>Add the rhubarb, orange zest and juice, sugar, and water to a saucepan, stir together, and bring to a boil over medium-high heat. Reduce the heat and simmer until the fruit is very soft and the liquid has become syrupy, about 20 minutes. Strain through a fine-mesh strainer set over a bowl, pressing on the solids to extract as much juice as possible. Let cool completely then refrigerate until chilled. Keep the pulp for another purpose or discard.\u003c/li>\n\u003cp> [gallery type=\"slideshow\" link=\"file\" ids=\"81859,81857,81854,81852,81847,81846,81853,81856,81858\"]\u003c/p>\n\u003cli>For each cocktail, add 2 to 3 tbsp of the syrup to a champagne glass. Top with Prosecco and make a toast to your mom!\u003c/li>\n\u003cfigure id=\"attachment_81850\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\" alt=\"Top with Prosecco and make a toast to your mom! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top with Prosecco and make a toast to your mom! Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81851\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\" alt=\"Fresh Rhubarb Fizz Cocktail. Photos: Wendy Goodfriend\" width=\"640\" height=\"360\" class=\"size-full wp-image-81851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Rhubarb Fizz Cocktail. Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently my husband, our daughter, and I took a fun-packed trip to Scotland and England to visit our family and friends. After spending a weekend in London we decided to take a drive to the countryside and have a decadent lunch in the very lovely but “is-this-really-real?” town of \u003ca href=\"http://en.wikipedia.org/wiki/Bray\">Bray\u003c/a>. It’s kind of almost too gorgeous to believe. \u003c/p>\n\u003cp>Some of you may know, or not, that Bray is home to Heston Blumethal’s famous restaurant \u003ca href=\"http://www.thefatduck.co.uk/\">The Fat Duck\u003c/a>. Before you get all atwitter, we did not dine there (um, our daughter is 2 years old, so that was completely out of the question). Bray is also home to The Fat Duck’ sister restaurant, \u003ca href=\"http://www.hindsheadbray.com/\">The Hinds Head\u003c/a>. Which is really more of a fancy gastropub. \u003c/p>\n\u003cfigure id=\"attachment_81844\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\" alt=\"The Hinds Head in Bray. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hinds Head in Bray. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/killer-swan700.jpg\" alt=\" Crazy Swan.\" width=\"400\" class=\"size-full wp-image-81476\">\u003cfigcaption class=\"wp-caption-text\">Crazy Swan. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, on a side note, last but not least, Bray is home to a crazy swan (\u003ca href=\"http://en.wikipedia.org/wiki/Mute_Swan\">mute swan\u003c/a>) who chased us from the river through the town. I’m not kidding! Who knew swans could be crazy? It took us the entire rest of the trip to convince my daughter that there are also nice swans, such as the ones that live in the pond across from her Grandpa’s house in Edinburgh.\u003c/p>\n\u003cp>Anyway, back to our fancy lunch at The Hinds Head. It was gorgeous and yummy and such a treat. Some of the highlights were the handmade Scotch eggs made with quail eggs, a very upscale fish pie, and Blumenthal’s famous thrice-fried chips. But one of the best things I has was my poached rhubarb and vanilla champagne cocktail I got before lunch when we were sitting in the very atmospheric bar. \u003c/p>\n\u003cfigure id=\"attachment_81842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\" alt=\"Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is an ode to that lovely day and my fancy cocktail, a simplified version of orange-spiked rhubarb syrup topped up with Prosecco. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The recipe makes a little more syrup than you’ll need for 1 bottle of Prosecco (it makes about 1 1/3 cup; for 1 bottle Prosecco you need about 3/4 to 1 cup) but the syrup keeps nicely in the fridge for about a week. Use it for lots of other things: make rhubarb soda by adding it to fizzy water, drizzle it over your yogurt, or drizzle it over vanilla pound cake or angel food cake and whipped cream. If you want to use the rhubarb pulp, remove the orange zest, let it cool and then refrigerate it for up to 3 days. You can then stir a big dollop of it into plain or vanilla yogurt for a yummy rhubarb treat!\u003c/p>\n\u003cfigure id=\"attachment_81849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\" alt=\"Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Rhubarb Fizz Cocktail\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 orange\u003c/li>\n\u003cli>3 cups chopped rhubarb\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 bottle Prosecco\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Remove the zest from the orange using a vegetable peeler, being sure to avoid too much of the white pith.\u003c/li>\n\u003cli>Add the rhubarb, orange zest and juice, sugar, and water to a saucepan, stir together, and bring to a boil over medium-high heat. Reduce the heat and simmer until the fruit is very soft and the liquid has become syrupy, about 20 minutes. Strain through a fine-mesh strainer set over a bowl, pressing on the solids to extract as much juice as possible. Let cool completely then refrigerate until chilled. Keep the pulp for another purpose or discard.\u003c/li>\n\u003cp> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>For each cocktail, add 2 to 3 tbsp of the syrup to a champagne glass. Top with Prosecco and make a toast to your mom!\u003c/li>\n\u003cfigure id=\"attachment_81850\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\" alt=\"Top with Prosecco and make a toast to your mom! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top with Prosecco and make a toast to your mom! Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Savory Sausage, Roasted Pepper, and Thyme Bread Pudding",
"title": "Savory Sausage, Roasted Pepper, and Thyme Bread Pudding",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_81904\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-whole1000.jpg\">\u003cimg class=\"size-full wp-image-81904\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-whole1000.jpg\" alt=\"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Call it a strata. Call it a savory bread pudding. Or just call it just possibly the most brilliant make-ahead brunch item ever. In case you’ve never heard of a strata, or the thought of a savory bread pudding blows your mind, this dish is, at it’s heart, a bunch of toasted and/or stale bread that is soaked in an eggy custard, usually with some additional ingredients. (For those sticklers out there, strata and savory bread pudding are very slightly different: strata tends to have a higher egg-to-milk ratio than bread pudding. Notice I emphasize “savory” on the bread pudding because they can be either sweet or savory but stratas are always savory.)\u003c/p>\n\u003cp>[contextly_sidebar id=\"Rlu4TjsGqnZ6HzVg34Y5WBb5OGkpu3iT\"]\u003c/p>\n\u003cp>What makes it brilliant is that once you assemble it, you can put it in the fridge overnight! The next morning, pull it out of the fridge to come to room temperature while you brew some coffee and wake up. Then just slide that puppy into the oven and by the time everyone else wakes up it’s ready: golden brown and crunchy on top, and soft, pillowy, and scrumptious when you dig down inside.\u003c/p>\n\u003cp>Those additional ingredients I mentioned above are what give the savory bread pudding/strata its personality. They will also enable to you to clear out your fridge of leftover ingredients that you aren’t quite sure what to do with.\u003c/p>\n\u003cp>The recipe I’ve prepared here is hearty and rich, filled with nuggets of smoked sausage, sweet roasted red bell pepper, nutty creamy fontina cheese, and earthy thyme. But you can use this as your springboard, much like the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/springtime-frittata-with-asparagus-leeks-and-herbs/\">frittata\u003c/a> I recently wrote about.\u003c/p>\n\u003cfigure id=\"attachment_81905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81905\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-ingredients1000.jpg\" alt=\"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Sausage, Roasted Pepper, and Thyme Bread Pudding ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Some other great combinations:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>sautéed greens such as spinach or chard, caramelized onions, and gruyere cheese\u003c/li>\n\u003cli>cherry tomato, sautéed spinach, and feta\u003c/li>\n\u003cli>smoked ham, asparagus, and cheddar\u003c/li>\n\u003cli>thinly sliced and seared zucchini, crumbled bacon, and goat cheese\u003c/li>\n\u003cli>sautéed wild mushrooms, fresh herbs, and fontina\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_81902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\">\u003cimg class=\"size-full wp-image-81902\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\" alt=\"Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Savory Sausage, Roasted Pepper, and Thyme Bread Pudding\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 1-lb loaf French or Italian bread, cut into 1-inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 lb of your favorite smoked sausages, such as herbed pork, spicy Italian, whisky-maple, or chicken-apple (I used \u003ca href=\"http://www.framani.com/products/sausage/\">Fra'Mani\u003c/a> Savory Herb Pork)\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>One 10-oz jar roasted red peppers, drained and chopped\u003c/li>\n\u003cli>1 tbsp finely chopped fresh thyme\u003c/li>\n\u003cli>3 cups shredded fontina, Gruyere, or Cheddar\u003c/li>\n\u003cli>9 large eggs\u003c/li>\n\u003cli>2 1/4 cups whole milk\u003c/li>\n\u003cli>1 tbsp Dijon mustard\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Spread the bread on a baking sheet and toast in the oven, turning occasionally, until it starts to brown in places and begins to dry out, about 10 minutes.\u003c/li>\n\u003cli>In a large, heavy frying pan over medium heat, add a glug of olive oil. When the oil is warm, add the sausages. Sear until nicely browned, about 7 minutes. Remove from the frying pan and cut into bite-size pieces when cool enough to handle. Discard all but 1 tbsp of the fat in the pan.\u003c/li>\n\u003cli>In the same pan, melt the butter. Add the onions and a sprinkle of salt and sauté until the onions are golden brown and softened, about 10 minutes. Stir in the chopped roasted peppers, cooked sausage, and thyme. Remove from the heat and set aside.\u003c/li>\n\u003cli>Grease a 9x13-inch glass or ceramic baking dish generously with butter. Add half of the bread cubes. Layer with two-thirds of the sausage mixture, then add a layer of half the cheese. Repeat the layering with half the remaining bread, then the remaining sausage mixture and cheese.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, milk, mustard, 1 tsp salt, and ground black pepper. Pour this mixture evenly over the bread. Press the bread mixture down into the egg mixture to saturate. Cover the baking dish with plastic wrap and chill for at least 4 hours or overnight.\u003c/li>\n\u003cli>The next day, remove the bread pudding from the refrigerator and let stand for 30 to 60 minutes to take the chill off. Preheat the oven to 350°F. Bake the bread pudding, uncovered, until golden brown, puffed, and cooked through, about 45 minutes. Let stand for 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"81887,81886,81884,81885,81890,81897,81889,81898,81900,81899,81906,81893,81913,81914,81894,81907,81892,81909,81883,81896,81915\"]\u003c/p>\n\u003cfigure id=\"attachment_81908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-whole1000a.jpg\">\u003cimg class=\"size-full wp-image-81908\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-whole1000a.jpg\" alt=\"Let the bread pudding stand for 10 minutes before serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the bread pudding stand for 10 minutes before serving. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Chock full of sausage, sweet bell peppers, and melty cheese, this savory bread pudding is the most brilliant thing you can make ahead for brunch.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81904\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-whole1000.jpg\">\u003cimg class=\"size-full wp-image-81904\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-whole1000.jpg\" alt=\"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Call it a strata. Call it a savory bread pudding. Or just call it just possibly the most brilliant make-ahead brunch item ever. In case you’ve never heard of a strata, or the thought of a savory bread pudding blows your mind, this dish is, at it’s heart, a bunch of toasted and/or stale bread that is soaked in an eggy custard, usually with some additional ingredients. (For those sticklers out there, strata and savory bread pudding are very slightly different: strata tends to have a higher egg-to-milk ratio than bread pudding. Notice I emphasize “savory” on the bread pudding because they can be either sweet or savory but stratas are always savory.)\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>What makes it brilliant is that once you assemble it, you can put it in the fridge overnight! The next morning, pull it out of the fridge to come to room temperature while you brew some coffee and wake up. Then just slide that puppy into the oven and by the time everyone else wakes up it’s ready: golden brown and crunchy on top, and soft, pillowy, and scrumptious when you dig down inside.\u003c/p>\n\u003cp>Those additional ingredients I mentioned above are what give the savory bread pudding/strata its personality. They will also enable to you to clear out your fridge of leftover ingredients that you aren’t quite sure what to do with.\u003c/p>\n\u003cp>The recipe I’ve prepared here is hearty and rich, filled with nuggets of smoked sausage, sweet roasted red bell pepper, nutty creamy fontina cheese, and earthy thyme. But you can use this as your springboard, much like the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/springtime-frittata-with-asparagus-leeks-and-herbs/\">frittata\u003c/a> I recently wrote about.\u003c/p>\n\u003cfigure id=\"attachment_81905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81905\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-ingredients1000.jpg\" alt=\"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Sausage, Roasted Pepper, and Thyme Bread Pudding ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Some other great combinations:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>sautéed greens such as spinach or chard, caramelized onions, and gruyere cheese\u003c/li>\n\u003cli>cherry tomato, sautéed spinach, and feta\u003c/li>\n\u003cli>smoked ham, asparagus, and cheddar\u003c/li>\n\u003cli>thinly sliced and seared zucchini, crumbled bacon, and goat cheese\u003c/li>\n\u003cli>sautéed wild mushrooms, fresh herbs, and fontina\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_81902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\">\u003cimg class=\"size-full wp-image-81902\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\" alt=\"Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Savory Sausage, Roasted Pepper, and Thyme Bread Pudding\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 1-lb loaf French or Italian bread, cut into 1-inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 lb of your favorite smoked sausages, such as herbed pork, spicy Italian, whisky-maple, or chicken-apple (I used \u003ca href=\"http://www.framani.com/products/sausage/\">Fra'Mani\u003c/a> Savory Herb Pork)\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>One 10-oz jar roasted red peppers, drained and chopped\u003c/li>\n\u003cli>1 tbsp finely chopped fresh thyme\u003c/li>\n\u003cli>3 cups shredded fontina, Gruyere, or Cheddar\u003c/li>\n\u003cli>9 large eggs\u003c/li>\n\u003cli>2 1/4 cups whole milk\u003c/li>\n\u003cli>1 tbsp Dijon mustard\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Spread the bread on a baking sheet and toast in the oven, turning occasionally, until it starts to brown in places and begins to dry out, about 10 minutes.\u003c/li>\n\u003cli>In a large, heavy frying pan over medium heat, add a glug of olive oil. When the oil is warm, add the sausages. Sear until nicely browned, about 7 minutes. Remove from the frying pan and cut into bite-size pieces when cool enough to handle. Discard all but 1 tbsp of the fat in the pan.\u003c/li>\n\u003cli>In the same pan, melt the butter. Add the onions and a sprinkle of salt and sauté until the onions are golden brown and softened, about 10 minutes. Stir in the chopped roasted peppers, cooked sausage, and thyme. Remove from the heat and set aside.\u003c/li>\n\u003cli>Grease a 9x13-inch glass or ceramic baking dish generously with butter. Add half of the bread cubes. Layer with two-thirds of the sausage mixture, then add a layer of half the cheese. Repeat the layering with half the remaining bread, then the remaining sausage mixture and cheese.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, milk, mustard, 1 tsp salt, and ground black pepper. Pour this mixture evenly over the bread. Press the bread mixture down into the egg mixture to saturate. Cover the baking dish with plastic wrap and chill for at least 4 hours or overnight.\u003c/li>\n\u003cli>The next day, remove the bread pudding from the refrigerator and let stand for 30 to 60 minutes to take the chill off. Preheat the oven to 350°F. Bake the bread pudding, uncovered, until golden brown, puffed, and cooked through, about 45 minutes. Let stand for 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Roasted Fingerling Potatoes with Fancy Ranch Dressing",
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"content": "\u003cfigure id=\"attachment_81812\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerlings-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerlings-final1000.jpg\" alt=\"Roasted Fingerling Potatoes with Fancy Ranch Dressing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Fingerling Potatoes with Fancy Ranch Dressing. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>In my opinion, and I have a lot of those, every brunch needs some kind of potato dish. Plus my husband, who hails from Scotland, thinks that every decent meal should include potatoes, and since he doesn’t really understand the whole American brunch concept, I have to sway him somehow. \u003c/p>\n\u003cp>But I like to change things up, and sometimes you just get bored with home fries. So why not serve “home-fried” cute little fingerling potatoes? If you’ve never had these little beauties, they actually do look like fat little fingers, and when roasted become lovely and browned on the outside and gorgeously creamy on the inside. Plus they sell them at the \u003ca href=\"http://www.yelp.com/biz/alemany-farmers-market-san-francisco\">Saturday farmers’ market\u003c/a> near my house and they are exceedingly hard for me to resist. \u003c/p>\n\u003cp>To make them a bit more special, in case you are serving them for a special brunch, or trying to impress someone, I added a creamy dip. But not just any creamy dip...homemade RANCH. \u003c/p>\n\u003cp>Call it what you like, buttermilk dressing, buttermilk-herb sauce, or even sour cream-herb dip...it’s still just a riff on the beloved Ranch dressing. And frankly, who doesn’t love Ranch dressing? (Ok, if you don’t love it, then try this version and you might change your mind.) This recipe gives you a great excuse to make it from scratch. Plus, when served alongside the crispy-creamy fingerlings the whole thing just becomes a bit more sophisticated. \u003c/p>\n\u003cp>By the way, feel free to use this Ranch dressing on everything. You’re welcome.\u003c/p>\n\u003cfigure id=\"attachment_81806\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerling-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerling-ingredients1000.jpg\" alt=\"Roasted Fingerling Potatoes with Fancy Ranch Dressing ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Fingerling Potatoes with Fancy Ranch Dressing ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Roasted Fingerling Potatoes with Fancy Ranch Dressing\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/2 lbs small fingerling potatoes, scrubbed and halved lengthwise\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/2 cup buttermilk\u003c/li>\n\u003cli>3 tbsp mayonnaise\u003c/li>\n\u003cli>2 tbsp sour cream or plain Greek yogurt\u003c/li>\n\u003cli>1 tsp finely chopped fresh tarragon\u003c/li>\n\u003cli>1/2 heaping tsp finely chopped fresh dill\u003c/li>\n\u003cli>1 small clove garlic, minced\u003c/li>\n\u003cli>1/2 tsp Dijon mustard\u003c/li>\n\u003cli>1/2 tsp white vinegar or rice vinegar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a small jar, combine the buttermilk, sour cream, mayo, tarragon, dill, garlic, mustard, and vinegar. Shake shake shake until well combined. Season with a little salt and pepper, then refrigerate until ready to use.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"81804,81805,81816,81817,81818,81819\"]\u003c/p>\n\u003cli>Preheat the oven to 425F. On a large rimmed baking sheet, toss the potatoes with a drizzle of olive oil. Season generously with salt and pepper. Roast, stirring occasionally, until the potatoes are golden, crispy on the outside, and meltingly tender on the inside, about 30 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"81807,81803,81802\"]\u003c/p>\n\u003cli>Serve right away with some of the dressing on the side for dipping.\u003c/li>\n\u003cfigure id=\"attachment_81814\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerlings-final1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerlings-final1000b.jpg\" alt=\"Serve roasted fingerlings right away with Ranch dressing on the side for dipping. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81814\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve roasted fingerlings right away with Ranch dressing on the side for dipping. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81812\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerlings-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerlings-final1000.jpg\" alt=\"Roasted Fingerling Potatoes with Fancy Ranch Dressing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Fingerling Potatoes with Fancy Ranch Dressing. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>In my opinion, and I have a lot of those, every brunch needs some kind of potato dish. Plus my husband, who hails from Scotland, thinks that every decent meal should include potatoes, and since he doesn’t really understand the whole American brunch concept, I have to sway him somehow. \u003c/p>\n\u003cp>But I like to change things up, and sometimes you just get bored with home fries. So why not serve “home-fried” cute little fingerling potatoes? If you’ve never had these little beauties, they actually do look like fat little fingers, and when roasted become lovely and browned on the outside and gorgeously creamy on the inside. Plus they sell them at the \u003ca href=\"http://www.yelp.com/biz/alemany-farmers-market-san-francisco\">Saturday farmers’ market\u003c/a> near my house and they are exceedingly hard for me to resist. \u003c/p>\n\u003cp>To make them a bit more special, in case you are serving them for a special brunch, or trying to impress someone, I added a creamy dip. But not just any creamy dip...homemade RANCH. \u003c/p>\n\u003cp>Call it what you like, buttermilk dressing, buttermilk-herb sauce, or even sour cream-herb dip...it’s still just a riff on the beloved Ranch dressing. And frankly, who doesn’t love Ranch dressing? (Ok, if you don’t love it, then try this version and you might change your mind.) This recipe gives you a great excuse to make it from scratch. Plus, when served alongside the crispy-creamy fingerlings the whole thing just becomes a bit more sophisticated. \u003c/p>\n\u003cp>By the way, feel free to use this Ranch dressing on everything. You’re welcome.\u003c/p>\n\u003cfigure id=\"attachment_81806\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerling-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fingerling-ingredients1000.jpg\" alt=\"Roasted Fingerling Potatoes with Fancy Ranch Dressing ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Fingerling Potatoes with Fancy Ranch Dressing ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Roasted Fingerling Potatoes with Fancy Ranch Dressing\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/2 lbs small fingerling potatoes, scrubbed and halved lengthwise\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/2 cup buttermilk\u003c/li>\n\u003cli>3 tbsp mayonnaise\u003c/li>\n\u003cli>2 tbsp sour cream or plain Greek yogurt\u003c/li>\n\u003cli>1 tsp finely chopped fresh tarragon\u003c/li>\n\u003cli>1/2 heaping tsp finely chopped fresh dill\u003c/li>\n\u003cli>1 small clove garlic, minced\u003c/li>\n\u003cli>1/2 tsp Dijon mustard\u003c/li>\n\u003cli>1/2 tsp white vinegar or rice vinegar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a small jar, combine the buttermilk, sour cream, mayo, tarragon, dill, garlic, mustard, and vinegar. Shake shake shake until well combined. Season with a little salt and pepper, then refrigerate until ready to use.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Brûléed Grapefruit with Vanilla Yogurt",
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"content": "\u003cfigure id=\"attachment_81732\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roasted-grapefruit-final700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roasted-grapefruit-final700.jpg\" alt=\"Brûléed Grapefruit with Vanilla Yogurt. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81732\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brûléed Grapefruit with Vanilla Yogurt. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Hot grapefruit doesn’t necessarily sound overly appetizing. But when it’s covered in a melty, crunchy, sugary crust, well, now you have my attention. \u003c/p>\n\u003cp>This incredibly simple recipe feels like it’s from the 1950s. Hell, maybe it is! Regardless, I simply love it; if you’ve never had it, it’s remarkable. All you do is sprinkle the top of a half a prepped grapefruit with raw sugar, like turbinado, slide it under the broiler (or pull out your kitchen torch – even better!), and let the sugar melt away. \u003c/p>\n\u003cp>Be sure to prep the grapefruit ahead by cutting around each of the segments before you top the grapefruit with sugar or they are difficult to pull out.\u003c/p>\n\u003cp>You can top it with yogurt or not, but I highly recommend it. The creamy vanilla goodness mixes with the juicy tart fruit and sugary crust and oh mama is it good. Make sure you use a thick style of yogurt. I used this amazing \u003ca href=\"http://smariorganics.com/\">Icelandic yogurt\u003c/a> that I found at Whole Foods, but your favorite Greek yogurt would be great too.\u003c/p>\n\u003ch3>Brûléed grapefruit with vanilla yogurt\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Grapefruit (1/2 per person)\u003c/li>\n\u003cli>Turbinado or raw sugar\u003c/li>\n\u003cli>Vanilla yogurt, preferably Greek or Icelandic\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Serves however many you want!\u003c/em>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the broiler. Cut the grapefruit in half through the circumference. If necessary, slice a bit off the top so the grapefruit will stand, cut side up, without wobbling. Using a paring knife, cut around each of the segments to loosen them.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" columns=\"2\" ids=\"81739,81740\"]\u003c/p>\n\u003cli>Place your grapefruit half or halves on an ovenproof baking pan or baking sheet (depending on how many you have), cut side up. Sprinkle the cut side of each grapefruit half evenly with about 1 tbsp sugar, making sure to sprinkle the sugar over the flesh of the grapefruit.\u003c/li>\n\u003cfigure id=\"attachment_81741\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/grapfruit-sugar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/grapfruit-sugar1000.jpg\" alt=\"Sprinkle the cut side of each grapefruit half evenly with sugar. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81741\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sprinkle the cut side of each grapefruit half evenly with sugar. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Broil until the sugar is melted and browned. Watch it carefully so the sugar doesn’t burn! (It’s ok if it burns a little in spots.) Remove from the oven and place each grapefruit half in an individual bowl. Top with a big dollop of yogurt and dig in!\u003c/li>\n\u003cp>[gallery type=\"slideshow\" columns=\"2\" link=\"file\" ids=\"81744,81738\"]\n\u003c/p>\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81732\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roasted-grapefruit-final700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roasted-grapefruit-final700.jpg\" alt=\"Brûléed Grapefruit with Vanilla Yogurt. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81732\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brûléed Grapefruit with Vanilla Yogurt. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Hot grapefruit doesn’t necessarily sound overly appetizing. But when it’s covered in a melty, crunchy, sugary crust, well, now you have my attention. \u003c/p>\n\u003cp>This incredibly simple recipe feels like it’s from the 1950s. Hell, maybe it is! Regardless, I simply love it; if you’ve never had it, it’s remarkable. All you do is sprinkle the top of a half a prepped grapefruit with raw sugar, like turbinado, slide it under the broiler (or pull out your kitchen torch – even better!), and let the sugar melt away. \u003c/p>\n\u003cp>Be sure to prep the grapefruit ahead by cutting around each of the segments before you top the grapefruit with sugar or they are difficult to pull out.\u003c/p>\n\u003cp>You can top it with yogurt or not, but I highly recommend it. The creamy vanilla goodness mixes with the juicy tart fruit and sugary crust and oh mama is it good. Make sure you use a thick style of yogurt. I used this amazing \u003ca href=\"http://smariorganics.com/\">Icelandic yogurt\u003c/a> that I found at Whole Foods, but your favorite Greek yogurt would be great too.\u003c/p>\n\u003ch3>Brûléed grapefruit with vanilla yogurt\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Grapefruit (1/2 per person)\u003c/li>\n\u003cli>Turbinado or raw sugar\u003c/li>\n\u003cli>Vanilla yogurt, preferably Greek or Icelandic\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Serves however many you want!\u003c/em>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the broiler. Cut the grapefruit in half through the circumference. If necessary, slice a bit off the top so the grapefruit will stand, cut side up, without wobbling. Using a paring knife, cut around each of the segments to loosen them.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Place your grapefruit half or halves on an ovenproof baking pan or baking sheet (depending on how many you have), cut side up. Sprinkle the cut side of each grapefruit half evenly with about 1 tbsp sugar, making sure to sprinkle the sugar over the flesh of the grapefruit.\u003c/li>\n\u003cfigure id=\"attachment_81741\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/grapfruit-sugar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/grapfruit-sugar1000.jpg\" alt=\"Sprinkle the cut side of each grapefruit half evenly with sugar. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81741\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sprinkle the cut side of each grapefruit half evenly with sugar. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Broil until the sugar is melted and browned. Watch it carefully so the sugar doesn’t burn! (It’s ok if it burns a little in spots.) Remove from the oven and place each grapefruit half in an individual bowl. Top with a big dollop of yogurt and dig in!\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_81700\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\">\u003cimg class=\"size-full wp-image-81700\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\" alt=\"Slice of Springtime Frittata. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice of Springtime Frittata. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Eggs pose a big problem when you are serving brunch for a whole lot of people. They tend to need to be cooked last minute, and generally need to be served hot. So poached, fried, even scrambled is usually off my list.\u003c/p>\n\u003cp>[contextly_sidebar id=\"BWueW9TPatHIDgwVFydogwqjOPQOuQn9\"]\u003c/p>\n\u003cp>I like frittata because it is one of the most versatile, easy, and so-not-time-consuming ways to serve eggs at brunch. Not only that, but you can serve it hot or at room temperature and no one will get annoyed that it’s not hot enough. That means you can make it ahead of time, or at least pop it in the oven just when your guests arrive (or wake up, depending).\u003c/p>\n\u003cp>Part of the whole versatile draw is also that you can throw JUST ABOUT anything into them. No, really. Bacon, ham, chicken, sausage, crab, potatoes, roasted peppers, corn, cherry tomatoes, broccoli, peas, the world is your oyster. Hell, you can even throw in some oysters and do a crazy Hangtown fry-inspired frittata.\u003c/p>\n\u003cp>This one is a favorite of mine. It’s the epitome of springtime, and it just looks pretty to boot. Loaded with asparagus, one of my absolute favorite vegetables, and plenty of herbs, buttery leeks, and tangy goat cheese, this would be a very welcome addition to my breakfast-in-bed on Mother’s Day. Ahem.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Feel free to use this as a starting off point and create your own frittata with your favorite ingredients!\u003c/p>\n\u003cfigure id=\"attachment_81699\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-ingredients1000.jpg\" alt=\"Springtime Frittata ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Springtime Frittata ingredients. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Springtime Frittata\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 lb medium-sized asparagus, tough ends snapped and cut into 3/4-inch pieces\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>12 large eggs\u003c/li>\n\u003cli>2 tbsp finely chopped fresh chives, plus more for garnish\u003c/li>\n\u003cli>1 heaping tsp finely chopped fresh tarragon, plus more for garnish\u003c/li>\n\u003cli>6 oz fresh goat cheese, ideally garlic-herb, crumbled\u003c/li>\n\u003cli>1 tbsp olive oil\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 leek, white and pale green parts only, halved lengthwise, rinsed well, and thinly sliced\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"81710,81709,81711\"]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400F. Fill a saucepan half full of salted water and bring the water to a boil over medium-high heat. Add the asparagus and boil for about 2 minutes, just until crisp-tender. Drain and rinse under cold water to stop the cooking.\u003c/li>\n\u003cli>In a bowl, whisk together the eggs, chives, tarragon, 1 tsp salt, and a few grinds of pepper.\u003c/li>\n\u003cli>In a 10-inch heavy, ovenproof frying pan over medium heat, warm the olive oil with 1 tbsp butter. When the butter is melted, add the leek and a pinch of salt and cook until the leek is tender, about 6 minutes. Add the asparagus and remaining butter and stir to combine, cooking until warmed through, about 1 minute.\u003c/li>\n\u003cli>Re-whisk the egg mixture and gently pour it over the vegetables in the pan. Cook until the eggs at the edge of the pan begin to set, running a heatproof rubber spatula along the edge to let the egg slide under the frittata, about 2-3 minutes.\u003c/li>\n\u003cli>Sprinkle the goat cheese evenly over the top of the frittata.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"81720,81721,81722\"]\u003c/p>\n\u003col>\n\u003cli>Put the pan in the oven and bake until the eggs are set, about 10 minutes. Turn on the broiler and broil the frittata for a few minutes to brown the top, if you like. Check for doneness by cutting a slit in the center of the frittata; it should be just set. Let cool for about 5 minutes, then slice into wedges and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_81715\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-cooked-pan1000a.jpg\">\u003cimg class=\"size-full wp-image-81715\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-cooked-pan1000a.jpg\" alt=\"Fresh out-of-the-oven Springtime Frittata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh out-of-the-oven Springtime Frittata. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81703\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice1000.jpg\">\u003cimg class=\"size-full wp-image-81703\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice1000.jpg\" alt=\"Slice Frittata into wedges and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice Frittata into wedges and serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81700\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\">\u003cimg class=\"size-full wp-image-81700\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice-pan700.jpg\" alt=\"Slice of Springtime Frittata. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice of Springtime Frittata. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Eggs pose a big problem when you are serving brunch for a whole lot of people. They tend to need to be cooked last minute, and generally need to be served hot. So poached, fried, even scrambled is usually off my list.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I like frittata because it is one of the most versatile, easy, and so-not-time-consuming ways to serve eggs at brunch. Not only that, but you can serve it hot or at room temperature and no one will get annoyed that it’s not hot enough. That means you can make it ahead of time, or at least pop it in the oven just when your guests arrive (or wake up, depending).\u003c/p>\n\u003cp>Part of the whole versatile draw is also that you can throw JUST ABOUT anything into them. No, really. Bacon, ham, chicken, sausage, crab, potatoes, roasted peppers, corn, cherry tomatoes, broccoli, peas, the world is your oyster. Hell, you can even throw in some oysters and do a crazy Hangtown fry-inspired frittata.\u003c/p>\n\u003cp>This one is a favorite of mine. It’s the epitome of springtime, and it just looks pretty to boot. Loaded with asparagus, one of my absolute favorite vegetables, and plenty of herbs, buttery leeks, and tangy goat cheese, this would be a very welcome addition to my breakfast-in-bed on Mother’s Day. Ahem.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Feel free to use this as a starting off point and create your own frittata with your favorite ingredients!\u003c/p>\n\u003cfigure id=\"attachment_81699\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-ingredients1000.jpg\" alt=\"Springtime Frittata ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Springtime Frittata ingredients. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Springtime Frittata\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 lb medium-sized asparagus, tough ends snapped and cut into 3/4-inch pieces\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>12 large eggs\u003c/li>\n\u003cli>2 tbsp finely chopped fresh chives, plus more for garnish\u003c/li>\n\u003cli>1 heaping tsp finely chopped fresh tarragon, plus more for garnish\u003c/li>\n\u003cli>6 oz fresh goat cheese, ideally garlic-herb, crumbled\u003c/li>\n\u003cli>1 tbsp olive oil\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 leek, white and pale green parts only, halved lengthwise, rinsed well, and thinly sliced\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400F. Fill a saucepan half full of salted water and bring the water to a boil over medium-high heat. Add the asparagus and boil for about 2 minutes, just until crisp-tender. Drain and rinse under cold water to stop the cooking.\u003c/li>\n\u003cli>In a bowl, whisk together the eggs, chives, tarragon, 1 tsp salt, and a few grinds of pepper.\u003c/li>\n\u003cli>In a 10-inch heavy, ovenproof frying pan over medium heat, warm the olive oil with 1 tbsp butter. When the butter is melted, add the leek and a pinch of salt and cook until the leek is tender, about 6 minutes. Add the asparagus and remaining butter and stir to combine, cooking until warmed through, about 1 minute.\u003c/li>\n\u003cli>Re-whisk the egg mixture and gently pour it over the vegetables in the pan. Cook until the eggs at the edge of the pan begin to set, running a heatproof rubber spatula along the edge to let the egg slide under the frittata, about 2-3 minutes.\u003c/li>\n\u003cli>Sprinkle the goat cheese evenly over the top of the frittata.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli>Put the pan in the oven and bake until the eggs are set, about 10 minutes. Turn on the broiler and broil the frittata for a few minutes to brown the top, if you like. Check for doneness by cutting a slit in the center of the frittata; it should be just set. Let cool for about 5 minutes, then slice into wedges and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_81715\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-cooked-pan1000a.jpg\">\u003cimg class=\"size-full wp-image-81715\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-cooked-pan1000a.jpg\" alt=\"Fresh out-of-the-oven Springtime Frittata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh out-of-the-oven Springtime Frittata. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81703\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice1000.jpg\">\u003cimg class=\"size-full wp-image-81703\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frittata-slice1000.jpg\" alt=\"Slice Frittata into wedges and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice Frittata into wedges and serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Little Springtime Strawberry-Lemon Muffins",
"title": "Little Springtime Strawberry-Lemon Muffins",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_81365\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/final-muffin1000.jpg\">\u003cimg class=\"size-full wp-image-81365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/final-muffin1000.jpg\" alt=\"Springtime Strawberry-lemon mini muffins. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Springtime Strawberry-lemon mini muffins. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m a big fan of muffins, especially cute little homemade ones that you can just pop into your mouth (the small size means they have fewer calories...yeah right). I think they make the perfect addition to a brunch table offering up a yummy, sweet option that isn’t a pain to make. However, as much as I love muffins, I’m really picky about them.\u003c/p>\n\u003cp>[contextly_sidebar id=\"sO3G6N3sYZQLEsuSvJlICYNqtueFcvQw\"]\u003c/p>\n\u003cp>First of all, I like fruity muffins. None of this chocolate-chocolate chip or stodgy bran with walnuts nonsense for me...I want fruit. As in, fruit in every bite. There is little that disappoints me more in a muffin than breaking it in half to reveal 3 blueberries. Rip off! Secondly, I don’t like weighty, heavy, dense muffins. I want light, fluffy muffins. Delicate and cake-like, but like a buttery layer cake not a pound cake.\u003c/p>\n\u003cp>And finally, I want them to have a balance of great flavor, and not be overwhelmed by sweetness.\u003c/p>\n\u003cfigure id=\"attachment_81433\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/muffin-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81433\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/muffin-ingredients1000.jpg\" alt=\"Strawberry-lemon mini muffin ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberry-lemon mini muffin ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is all that, and makes use of plump, juicy, sweet spring strawberries which are all over the market now (at least the farmers’ market near my house!). They are superb both on their own (even slathered with a little homemade strawberry jam) or as an addition to a special brunch spread, such as Mother’s Day. I for one would love these to be served to me on a lovely tray alongside a cuppa tea, a mimosa, and a slice of frittata. Husband, are you listening?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few things to note: look for the sweetest organic strawberries you can find. You can also make these in a standard 12 cup pan, just be sure to fill the cups nearly to the top and you might need to bake them for a few additional minutes. Also, instead of the crunchy sugar topping, you can sprinkle the tops with your favorite streusel if you like. Just be warned: these are addictive, you cannot stop at just one!\u003c/p>\n\u003cfigure id=\"attachment_81436\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cooked-muffins-tin1000b.jpg\">\u003cimg class=\"size-full wp-image-81436\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cooked-muffins-tin1000b.jpg\" alt=\"Fresh baked strawberry-lemon mini muffins in tin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh baked strawberry-lemon mini muffins in tin. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Strawberry-lemon mini muffins\u003c/h3>\n\u003cp>\u003cem>Makes 48 mini muffins or 12 large muffins\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1⁄2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt (or 1/4 tsp sea salt)\u003c/li>\n\u003cli>1⁄2 cup unsalted butter, cut into chunks\u003c/li>\n\u003cli>2⁄3 cup sugar\u003c/li>\n\u003cli>Finely grated zest and juice of 1 large lemon\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup sour cream\u003c/li>\n\u003cli>12 oz fresh strawberries, hulled and diced\u003c/li>\n\u003cli>Coarse sugar, such as turbinado, for sprinkling (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_81440\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hulled-strawberry1000.jpg\">\u003cimg class=\"size-full wp-image-81440\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hulled-strawberry1000.jpg\" alt=\"Hull and then dice the strawberries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hull and then dice the strawberries. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81435\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lemon-zest1000.jpg\">\u003cimg class=\"size-full wp-image-81435\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lemon-zest1000.jpg\" alt=\"Zest lemon to add to the muffin mixture. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zest lemon to add to the muffin mixture. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPosition a rack in the middle of the oven and preheat to 400°F (200°C). Spray two 24-cup mini muffin pans generously with cooking spray or line with paper liners.\u003c/p>\n\u003cp>In a bowl, sift together the flour, baking powder, baking soda, and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter, granulated sugar, and lemon zest on medium-high speed until fluffy, about 1 minute. Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and lemon juice and beat on low speed. Add the dry ingredients and beat on low speed just until evenly moistened. Gently stir in the strawberries on low speed. The batter will be super thick.\u003c/p>\n\u003cfigure id=\"attachment_81453\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-dough1000.jpg\">\u003cimg class=\"size-full wp-image-81453\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-dough1000.jpg\" alt=\"The mixed batter should be super thick. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixed batter should be super thick. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Using a tablespoon, heap the batter into the greased muffin cups, filling them nearly full.\u003c/p>\n\u003cfigure id=\"attachment_81450\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/dough-in-tin1000.jpg\">\u003cimg class=\"size-full wp-image-81450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/dough-in-tin1000.jpg\" alt=\"Muffin dough mixture ready for baking in greased muffin tin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Muffin dough mixture ready for baking in greased muffin tin. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Sprinkle each with a big pinch of coarse sugar, if you like.\u003c/p>\n\u003cfigure id=\"attachment_81452\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sugar-on-top700.jpg\">\u003cimg class=\"size-full wp-image-81452\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sugar-on-top700.jpg\" alt=\"Sprinkle turbinado sugar on top of each muffin. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Optionally sprinkle turbinado sugar on top of each muffin. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 10 minutes. Let the muffins cool in the pan on a wire rack for about 5 minutes, then unmold onto the rack. Smear them with butter if you like, and eat while they’re still warm.\u003c/p>\n\u003cfigure id=\"attachment_81364\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/poppy-eating-muffin1000.jpg\">\u003cimg class=\"size-full wp-image-81364\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/poppy-eating-muffin1000.jpg\" alt=\"Enjoy the goodness of a fresh baked fruity mini muffin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy the goodness of a fresh baked fruity mini muffin. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "I love muffins. And I particularly love these adorable, super-fruity strawberry-lemon muffins, which are perfect for spring and your mom’s special day!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81365\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/final-muffin1000.jpg\">\u003cimg class=\"size-full wp-image-81365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/final-muffin1000.jpg\" alt=\"Springtime Strawberry-lemon mini muffins. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Springtime Strawberry-lemon mini muffins. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m a big fan of muffins, especially cute little homemade ones that you can just pop into your mouth (the small size means they have fewer calories...yeah right). I think they make the perfect addition to a brunch table offering up a yummy, sweet option that isn’t a pain to make. However, as much as I love muffins, I’m really picky about them.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>First of all, I like fruity muffins. None of this chocolate-chocolate chip or stodgy bran with walnuts nonsense for me...I want fruit. As in, fruit in every bite. There is little that disappoints me more in a muffin than breaking it in half to reveal 3 blueberries. Rip off! Secondly, I don’t like weighty, heavy, dense muffins. I want light, fluffy muffins. Delicate and cake-like, but like a buttery layer cake not a pound cake.\u003c/p>\n\u003cp>And finally, I want them to have a balance of great flavor, and not be overwhelmed by sweetness.\u003c/p>\n\u003cfigure id=\"attachment_81433\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/muffin-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81433\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/muffin-ingredients1000.jpg\" alt=\"Strawberry-lemon mini muffin ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberry-lemon mini muffin ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is all that, and makes use of plump, juicy, sweet spring strawberries which are all over the market now (at least the farmers’ market near my house!). They are superb both on their own (even slathered with a little homemade strawberry jam) or as an addition to a special brunch spread, such as Mother’s Day. I for one would love these to be served to me on a lovely tray alongside a cuppa tea, a mimosa, and a slice of frittata. Husband, are you listening?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few things to note: look for the sweetest organic strawberries you can find. You can also make these in a standard 12 cup pan, just be sure to fill the cups nearly to the top and you might need to bake them for a few additional minutes. Also, instead of the crunchy sugar topping, you can sprinkle the tops with your favorite streusel if you like. Just be warned: these are addictive, you cannot stop at just one!\u003c/p>\n\u003cfigure id=\"attachment_81436\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cooked-muffins-tin1000b.jpg\">\u003cimg class=\"size-full wp-image-81436\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cooked-muffins-tin1000b.jpg\" alt=\"Fresh baked strawberry-lemon mini muffins in tin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh baked strawberry-lemon mini muffins in tin. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Strawberry-lemon mini muffins\u003c/h3>\n\u003cp>\u003cem>Makes 48 mini muffins or 12 large muffins\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1⁄2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt (or 1/4 tsp sea salt)\u003c/li>\n\u003cli>1⁄2 cup unsalted butter, cut into chunks\u003c/li>\n\u003cli>2⁄3 cup sugar\u003c/li>\n\u003cli>Finely grated zest and juice of 1 large lemon\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup sour cream\u003c/li>\n\u003cli>12 oz fresh strawberries, hulled and diced\u003c/li>\n\u003cli>Coarse sugar, such as turbinado, for sprinkling (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_81440\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hulled-strawberry1000.jpg\">\u003cimg class=\"size-full wp-image-81440\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hulled-strawberry1000.jpg\" alt=\"Hull and then dice the strawberries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hull and then dice the strawberries. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81435\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lemon-zest1000.jpg\">\u003cimg class=\"size-full wp-image-81435\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lemon-zest1000.jpg\" alt=\"Zest lemon to add to the muffin mixture. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zest lemon to add to the muffin mixture. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPosition a rack in the middle of the oven and preheat to 400°F (200°C). Spray two 24-cup mini muffin pans generously with cooking spray or line with paper liners.\u003c/p>\n\u003cp>In a bowl, sift together the flour, baking powder, baking soda, and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter, granulated sugar, and lemon zest on medium-high speed until fluffy, about 1 minute. Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and lemon juice and beat on low speed. Add the dry ingredients and beat on low speed just until evenly moistened. Gently stir in the strawberries on low speed. The batter will be super thick.\u003c/p>\n\u003cfigure id=\"attachment_81453\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-dough1000.jpg\">\u003cimg class=\"size-full wp-image-81453\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-dough1000.jpg\" alt=\"The mixed batter should be super thick. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixed batter should be super thick. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Using a tablespoon, heap the batter into the greased muffin cups, filling them nearly full.\u003c/p>\n\u003cfigure id=\"attachment_81450\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/dough-in-tin1000.jpg\">\u003cimg class=\"size-full wp-image-81450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/dough-in-tin1000.jpg\" alt=\"Muffin dough mixture ready for baking in greased muffin tin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Muffin dough mixture ready for baking in greased muffin tin. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Sprinkle each with a big pinch of coarse sugar, if you like.\u003c/p>\n\u003cfigure id=\"attachment_81452\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sugar-on-top700.jpg\">\u003cimg class=\"size-full wp-image-81452\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sugar-on-top700.jpg\" alt=\"Sprinkle turbinado sugar on top of each muffin. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Optionally sprinkle turbinado sugar on top of each muffin. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 10 minutes. Let the muffins cool in the pan on a wire rack for about 5 minutes, then unmold onto the rack. Smear them with butter if you like, and eat while they’re still warm.\u003c/p>\n\u003cfigure id=\"attachment_81364\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/poppy-eating-muffin1000.jpg\">\u003cimg class=\"size-full wp-image-81364\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/poppy-eating-muffin1000.jpg\" alt=\"Enjoy the goodness of a fresh baked fruity mini muffin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy the goodness of a fresh baked fruity mini muffin. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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},
"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
"id": "science-friday",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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