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"bio": "Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>",
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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"disqusTitle": "Irish Cream Cream Puffs",
"title": "Irish Cream Cream Puffs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-29.jpg\" alt=\"irish cream cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58370\">\u003c/a>\u003c/p>\n\u003cp>It’s that time of year again to let the luck of the Irish rub off on us. Every year, I take this as an excuse to whip up a batch of my favorite \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/17/liquid-irish-luck/\">homemade Irish Cream\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Irish-Cream-03.17.-002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Irish-Cream-03.17.-002.jpg\" alt=\"irish cream\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-58371\">\u003c/a>\u003c/p>\n\u003cp>It’s always a fun little self-imposed challenge of mine to figure out what to do with all that Irish Cream. This year, we’re classin’ it up with cream puffs: \u003cstrong>Irish Cream Cream Puffs\u003c/strong>. Double the cream. How could you go wrong with that? \u003c/p>\n\u003cp>Cream puffs are made from a versatile dough called \u003cstrong>pâte à choux\u003c/strong>. It’s a lot easier than it seems to make this impressive looking dessert. Here’s how you do it:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-3.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58360\">\u003c/a>\u003c/p>\n\u003cp>Melt a stick of butter with water, a pinch of salt, and a touch of sugar. When it just starts to boil, dump in all the flour at once and stir like crazy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-5.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58361\">\u003c/a>\u003c/p>\n\u003cp>Soon enough your dough will form a ball and pull away from the sides of the pan. Off the heat and stir more to cool down the mixture. There’s a lot of stirring in pâte à choux, but the arm workout is worth it. Cream puffs and buff arms – a winning combination.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-6.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58362\">\u003c/a> \u003c/p>\n\u003cp>Add your eggs one at a time, each time stirring until smooth before adding the next egg.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-8.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58363\">\u003c/a>\u003c/p>\n\u003cp>Your dough will get slippery and clumpy looking when you first add the egg. Don’t sweat it. Just keep stirring.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-10.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58364\">\u003c/a> \u003c/p>\n\u003cp>It will smooth out. Trust me.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-12.jpg\" alt=\"green pastry cream dough\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-58365\">\u003c/a> \u003c/p>\n\u003cp>Add your Irish spirit and transfer the dough to a piping bag fitted with a round tip.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-16.jpg\" alt=\"Irish cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58366\">\u003c/a> \u003c/p>\n\u003cp>Now here’s the fun part. Pipe out your puffs into the shape of a Hershey Kiss (or gnome hat).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-17.jpg\" alt=\"Irish cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58367\">\u003c/a> \u003c/p>\n\u003cp>Wet your fingers and tap down the tips of the cream puffs so they don’t burn when you bake them up. And into the oven they go!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-20.jpg\" alt=\"whipped cream\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58368\">\u003c/a> \u003c/p>\n\u003cp>Meanwhile, whip up your Irish Cream Cream into soft, billowy mounds that you want to ski in. Transfer to a piping bag and keep chilled in the fridge.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-24.jpg\" alt=\"irish cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58369\">\u003c/a> \u003c/p>\n\u003cp>When the puffs are done, take the tip of a paring knife and make a little hole in the bottom. Fill those puffs with creamy goodness. And just wait for those sassy leprechauns to shower you with gold.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-29.jpg\" alt=\"irish cream cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58370\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Irish Cream Cream Puffs\u003c/strong>\u003cbr>\n\u003cem>A St. Paddy’s Day treat fit for a classy leprechaun. Green for good luck. Stuffed with Irish Cream Cream for deliciousness.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 35 minutes\u003cbr>\n\u003cstrong>Cooling and Assembly Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> about 36 cream puffs\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup (4 ounces) butter\u003cbr>\n1 cup water\u003cbr>\n1 pinch salt\u003cbr>\n1 teaspoon sugar\u003cbr>\n1 cup flour\u003cbr>\n3 eggs\u003cbr>\n15 drops green food coloring\u003cbr>\n2 cups heavy whipping cream\u003cbr>\n1/4 cup powdered sugar, sifted\u003cbr>\n1/4 cup Irish Cream liqueur\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 425 F.\u003c/li>\n\u003cli>Place the butter, water, salt, and sugar in a medium saucepan and heat over low heat until the butter melts and the water just begins to boil.\u003c/li>\n\u003cli>Add the flour all at once and stir like crazy with a wooden spoon until the mixture is smooth. It should form a ball and pull away from the sides of the pan. You may also see a faint skin form on the bottom of the pan if you don’t stir it for a few seconds.\u003c/li>\n\u003cli>Remove the pan from heat and continue to stir until it is cool enough to touch. It will still feel warm, but won’t be so hot that the mixture cooks the eggs you’re about to add in.\u003c/li>\n\u003cli>Add the eggs one at a time, stirring after each addition until the mixture is smooth before adding the next egg. When you add the egg, the mixture will separate and look slippery. Don’t worry, keep mixing, it will smooth out. When you add the last egg, add in the food coloring and mix until smooth and even in color.\u003c/li>\n\u003cli>Transfer the mixture into a piping bag with a round tip (I like to use a size 806 tip). With your piping bag held directly vertical to a parchment-lined baking sheet, squeeze out a mound about 1½-inch in diameter and pull up as you release, forming a Hershey’s kiss shape. Repeat until all the cream puff mixture is gone. Wet your finger and push down the tips of all the puffs so that they don’t burn when they bake.\u003c/li>\n\u003cli>Bake until puffed and firm, about 25 minutes. Turn off the oven and leave the puffs in for another 10 minutes to dry out. Take the puffs out of the oven and let cool completely.\u003c/li>\n\u003cli>Meanwhile, whip together the cream and sifted sugar until soft peaks form. Add the Irish Cream and continue whipping until you have the consistency of whipped cream. Transfer to a piping bag fitted with a round tip (size 804) and keep chilled in the fridge until you’re ready to assemble.\u003c/li>\n\u003cli>When the cream puffs have cooled, take the tip of a paring knife and make a hole on the bottom of the puffs large enough to fit your piping tip. Fill the puffs with the Irish Cream whipped cream. Dust with powdered sugar and enjoy immediately!\u003c/li>\n\u003cp>\u003cem>Make Ahead Note: You can make the dough and cream filling the night before and have them ready to go in your piping bags until the next day. You could even bake off the puffs the day before. If they feel like they’ve gotten a bit too soft, just reheat them a bit in the oven to dry them out again. \u003c/em> \u003c/p>\n\u003c/ol>\n",
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"excerpt": "A St. Paddy’s Day treat fit for a classy leprechaun. Green for good luck. Stuffed with Irish Cream Cream for deliciousness.",
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"slug": "irish-cream-cream-puffs",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-29.jpg\" alt=\"irish cream cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58370\">\u003c/a>\u003c/p>\n\u003cp>It’s that time of year again to let the luck of the Irish rub off on us. Every year, I take this as an excuse to whip up a batch of my favorite \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/17/liquid-irish-luck/\">homemade Irish Cream\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Irish-Cream-03.17.-002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Irish-Cream-03.17.-002.jpg\" alt=\"irish cream\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-58371\">\u003c/a>\u003c/p>\n\u003cp>It’s always a fun little self-imposed challenge of mine to figure out what to do with all that Irish Cream. This year, we’re classin’ it up with cream puffs: \u003cstrong>Irish Cream Cream Puffs\u003c/strong>. Double the cream. How could you go wrong with that? \u003c/p>\n\u003cp>Cream puffs are made from a versatile dough called \u003cstrong>pâte à choux\u003c/strong>. It’s a lot easier than it seems to make this impressive looking dessert. Here’s how you do it:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-3.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58360\">\u003c/a>\u003c/p>\n\u003cp>Melt a stick of butter with water, a pinch of salt, and a touch of sugar. When it just starts to boil, dump in all the flour at once and stir like crazy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-5.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58361\">\u003c/a>\u003c/p>\n\u003cp>Soon enough your dough will form a ball and pull away from the sides of the pan. Off the heat and stir more to cool down the mixture. There’s a lot of stirring in pâte à choux, but the arm workout is worth it. Cream puffs and buff arms – a winning combination.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-6.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58362\">\u003c/a> \u003c/p>\n\u003cp>Add your eggs one at a time, each time stirring until smooth before adding the next egg.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-8.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58363\">\u003c/a>\u003c/p>\n\u003cp>Your dough will get slippery and clumpy looking when you first add the egg. Don’t sweat it. Just keep stirring.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-10.jpg\" alt=\"pâte à choux\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58364\">\u003c/a> \u003c/p>\n\u003cp>It will smooth out. Trust me.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-12.jpg\" alt=\"green pastry cream dough\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-58365\">\u003c/a> \u003c/p>\n\u003cp>Add your Irish spirit and transfer the dough to a piping bag fitted with a round tip.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-16.jpg\" alt=\"Irish cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58366\">\u003c/a> \u003c/p>\n\u003cp>Now here’s the fun part. Pipe out your puffs into the shape of a Hershey Kiss (or gnome hat).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-17.jpg\" alt=\"Irish cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58367\">\u003c/a> \u003c/p>\n\u003cp>Wet your fingers and tap down the tips of the cream puffs so they don’t burn when you bake them up. And into the oven they go!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-20.jpg\" alt=\"whipped cream\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58368\">\u003c/a> \u003c/p>\n\u003cp>Meanwhile, whip up your Irish Cream Cream into soft, billowy mounds that you want to ski in. Transfer to a piping bag and keep chilled in the fridge.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-24.jpg\" alt=\"irish cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58369\">\u003c/a> \u003c/p>\n\u003cp>When the puffs are done, take the tip of a paring knife and make a little hole in the bottom. Fill those puffs with creamy goodness. And just wait for those sassy leprechauns to shower you with gold.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2013-05-10-stephanie-hua-lick-my-spoon-irish-cream-cream-puffs-29.jpg\" alt=\"irish cream cream puffs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-58370\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Irish Cream Cream Puffs\u003c/strong>\u003cbr>\n\u003cem>A St. Paddy’s Day treat fit for a classy leprechaun. Green for good luck. Stuffed with Irish Cream Cream for deliciousness.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 35 minutes\u003cbr>\n\u003cstrong>Cooling and Assembly Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> about 36 cream puffs\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup (4 ounces) butter\u003cbr>\n1 cup water\u003cbr>\n1 pinch salt\u003cbr>\n1 teaspoon sugar\u003cbr>\n1 cup flour\u003cbr>\n3 eggs\u003cbr>\n15 drops green food coloring\u003cbr>\n2 cups heavy whipping cream\u003cbr>\n1/4 cup powdered sugar, sifted\u003cbr>\n1/4 cup Irish Cream liqueur\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 425 F.\u003c/li>\n\u003cli>Place the butter, water, salt, and sugar in a medium saucepan and heat over low heat until the butter melts and the water just begins to boil.\u003c/li>\n\u003cli>Add the flour all at once and stir like crazy with a wooden spoon until the mixture is smooth. It should form a ball and pull away from the sides of the pan. You may also see a faint skin form on the bottom of the pan if you don’t stir it for a few seconds.\u003c/li>\n\u003cli>Remove the pan from heat and continue to stir until it is cool enough to touch. It will still feel warm, but won’t be so hot that the mixture cooks the eggs you’re about to add in.\u003c/li>\n\u003cli>Add the eggs one at a time, stirring after each addition until the mixture is smooth before adding the next egg. When you add the egg, the mixture will separate and look slippery. Don’t worry, keep mixing, it will smooth out. When you add the last egg, add in the food coloring and mix until smooth and even in color.\u003c/li>\n\u003cli>Transfer the mixture into a piping bag with a round tip (I like to use a size 806 tip). With your piping bag held directly vertical to a parchment-lined baking sheet, squeeze out a mound about 1½-inch in diameter and pull up as you release, forming a Hershey’s kiss shape. Repeat until all the cream puff mixture is gone. Wet your finger and push down the tips of all the puffs so that they don’t burn when they bake.\u003c/li>\n\u003cli>Bake until puffed and firm, about 25 minutes. Turn off the oven and leave the puffs in for another 10 minutes to dry out. Take the puffs out of the oven and let cool completely.\u003c/li>\n\u003cli>Meanwhile, whip together the cream and sifted sugar until soft peaks form. Add the Irish Cream and continue whipping until you have the consistency of whipped cream. Transfer to a piping bag fitted with a round tip (size 804) and keep chilled in the fridge until you’re ready to assemble.\u003c/li>\n\u003cli>When the cream puffs have cooled, take the tip of a paring knife and make a hole on the bottom of the puffs large enough to fit your piping tip. Fill the puffs with the Irish Cream whipped cream. Dust with powdered sugar and enjoy immediately!\u003c/li>\n\u003cp>\u003cem>Make Ahead Note: You can make the dough and cream filling the night before and have them ready to go in your piping bags until the next day. You could even bake off the puffs the day before. If they feel like they’ve gotten a bit too soft, just reheat them a bit in the oven to dry them out again. \u003c/em> \u003c/p>\n\u003c/ol>\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dukkah Crusted Chicken Tenders",
"title": "Dukkah Crusted Chicken Tenders",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-29.jpg\" alt=\"Dukkah Crusted Chicken Tenders\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57817\">\u003c/a>\u003c/p>\n\u003cp>Until a few weeks ago, I had never heard of the aromatic Middle Eastern spice and nut blend called \u003cstrong>dukkah\u003c/strong>, and now it seems to be everywhere (I even saw jar of it at Trader Joe’s the other day). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"Dukkah Spice Blend\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57811\">\u003c/a>\u003c/p>\n\u003cp>Well now that I've finally discovered this aromatic blend of \u003cstrong>toasted nuts and seeds\u003c/strong>, I feel like I need to make up for lost time. I'm slightly obsessed. Dukkah is traditionally sprinkled on olive oil-dipped pita bread, but it can also be used as a versatile topping, sprinkled over roasted vegetables, pasta, or even as a crust on fish or meat. And then the light bulb went off. \u003c/p>\n\u003cp>Hello, \u003cstrong>Dukkah Crusted Chicken Tenders\u003c/strong>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Fried chicken fingers get a healthy and flavorful makeover with this baked version. You still get that chicken strip crispy crunchiness you know and love, but the taste factor is punched up with toasted \u003cstrong>hazelnuts, sesame, coriander, and cumin\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"Hazelnuts, Coriander, Sesame Seeds, & Cumin\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-57810\">\u003c/a>\u003c/p>\n\u003cp>It’s crazy how much flavor you get from this mixture of nuts, seeds, and spices. Toast them up to get them really aromatic, and then give them a whir in the food processor to grind it all up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"Dukkah Spice Blend\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57812\">\u003c/a>\u003c/p>\n\u003cp>I kept some larger pieces of nuts in the mix for extra crunch in the crust. \u003c/p>\n\u003cp>And then the process is just like making regular \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/26/bay-area-fried-chicken-guide/\" target=\"_blank\">fried chicken\u003c/a>. Dust the chicken strips in seasoned flour, give it a lovely buttermilk-sage bath, and then roll it in the dukkah to give it a tasty, nutty crust. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-14.jpg\" alt=\"Flour Dredge\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57813\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-16.jpg\" alt=\"Buttermilk-Sage Bath\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57814\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-18.jpg\" alt=\"Dukkah Crust\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57815\">\u003c/a>\u003c/p>\n\u003cp>If you're looking to make this even healthier, you could forego the flour dredging and buttermilk bath and use egg white instead. A bit of olive oil gives the chicken that oven-fried goodness without the guilt. \u003c/p>\n\u003cp>Dip these chicken tenders in honey-mustard, or try a cucumber yogurt tzatziki. Liven up your salad with them. Or make a “fried” chicken sandwich and serve with your favorite slaw. \u003c/p>\n\u003cp>How would you eat these fancified chicken tenders? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-21.jpg\" alt=\"Dukkah Crusted Chicken Tenders ready for the oven\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57816\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Dukkah Crusted Chicken Tenders\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Chicken fingers get a healthy and flavorful makeover with this baked version that is encrusted in dukkah (an aromatic Middle Eastern blend of spices and nuts).\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 55 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 servings \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Chicken\u003c/em>\u003c/strong>\u003cbr>\n2 large boneless, skinless chicken breasts\u003cbr>\n1/2 cup all-purpose flour\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1/4 teaspoon freshly ground black pepper\u003cbr>\n1/2 cup buttermilk\u003cbr>\n1 tablespoon Dijon mustard\u003cbr>\n1 teaspoon finely chopped sage\u003cbr>\n1 tablespoon olive oil\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Dukkah Spice Blend\u003c/em>\u003c/strong>\u003cbr>\n1/2 cup hazelnuts\u003cbr>\n1 tablespoon coriander seeds\u003cbr>\n1 tablespoon sesame seeds\u003cbr>\n1 1/2 teaspoons cumin seeds\u003cbr>\n1/4 teaspoon ground black pepper\u003cbr>\n1/2 teaspoon kosher salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Make the Dukkah Spice Blend\u003c/em>\u003c/strong> \u003c/p>\n\u003col>\n\u003cli>If your hazelnuts aren’t already peeled, spread them on a baking tray and bake for 3-5 minutes or until toasted. Rub the hazelnuts in between a towel to remove as much of the skins as possible. Coarsely chop the hazelnuts. Set aside.\u003c/li>\n\u003cli>Heat a medium skillet on medium heat. Add nuts, coriander, sesame, and cumin seeds. Cook and stir 2 to 3 minutes or until fragrant and toasted.\u003c/li>\n\u003cli>Pour everything into a food processor, add the salt and pepper, and process until crumbly. Do not allow mixture to become a paste. Pour onto a plate and set aside.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Prepare the Chicken\u003c/em>\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 425 F.\u003c/li>\n\u003cli>Butterfly the chicken breasts and cut into 1-inch strips.\u003c/li>\n\u003cli>On a large plate, combine the flour, salt, and pepper. In a bowl, combine the buttermilk, mustard, and sage. Prepare your baking sheet by covering with parchment paper and rubbing the olive oil on top so that it’s completely coated.\u003c/li>\n\u003cli>Dredge the chicken strips in the flour until they are completely coated. Shake off any excess flour.\u003c/li>\n\u003cli>Give the chicken a dip in the buttermilk mixture.\u003c/li>\n\u003cli>Roll the chicken in the dukkah so that it’s evenly coated.\u003c/li>\n\u003cli>Arrange the strips on the prepared baking pan. Bake for 15 minutes. Flip the chicken strips and bake for another 10 minutes. Serve immediately.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Oven-baked crispy chicken tenders punched up with an aromatic crust of toasted hazelnuts, sesame, coriander, and cumin.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-29.jpg\" alt=\"Dukkah Crusted Chicken Tenders\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57817\">\u003c/a>\u003c/p>\n\u003cp>Until a few weeks ago, I had never heard of the aromatic Middle Eastern spice and nut blend called \u003cstrong>dukkah\u003c/strong>, and now it seems to be everywhere (I even saw jar of it at Trader Joe’s the other day). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"Dukkah Spice Blend\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57811\">\u003c/a>\u003c/p>\n\u003cp>Well now that I've finally discovered this aromatic blend of \u003cstrong>toasted nuts and seeds\u003c/strong>, I feel like I need to make up for lost time. I'm slightly obsessed. Dukkah is traditionally sprinkled on olive oil-dipped pita bread, but it can also be used as a versatile topping, sprinkled over roasted vegetables, pasta, or even as a crust on fish or meat. And then the light bulb went off. \u003c/p>\n\u003cp>Hello, \u003cstrong>Dukkah Crusted Chicken Tenders\u003c/strong>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fried chicken fingers get a healthy and flavorful makeover with this baked version. You still get that chicken strip crispy crunchiness you know and love, but the taste factor is punched up with toasted \u003cstrong>hazelnuts, sesame, coriander, and cumin\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"Hazelnuts, Coriander, Sesame Seeds, & Cumin\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-57810\">\u003c/a>\u003c/p>\n\u003cp>It’s crazy how much flavor you get from this mixture of nuts, seeds, and spices. Toast them up to get them really aromatic, and then give them a whir in the food processor to grind it all up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"Dukkah Spice Blend\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57812\">\u003c/a>\u003c/p>\n\u003cp>I kept some larger pieces of nuts in the mix for extra crunch in the crust. \u003c/p>\n\u003cp>And then the process is just like making regular \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/26/bay-area-fried-chicken-guide/\" target=\"_blank\">fried chicken\u003c/a>. Dust the chicken strips in seasoned flour, give it a lovely buttermilk-sage bath, and then roll it in the dukkah to give it a tasty, nutty crust. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-14.jpg\" alt=\"Flour Dredge\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57813\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-16.jpg\" alt=\"Buttermilk-Sage Bath\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57814\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-18.jpg\" alt=\"Dukkah Crust\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57815\">\u003c/a>\u003c/p>\n\u003cp>If you're looking to make this even healthier, you could forego the flour dredging and buttermilk bath and use egg white instead. A bit of olive oil gives the chicken that oven-fried goodness without the guilt. \u003c/p>\n\u003cp>Dip these chicken tenders in honey-mustard, or try a cucumber yogurt tzatziki. Liven up your salad with them. Or make a “fried” chicken sandwich and serve with your favorite slaw. \u003c/p>\n\u003cp>How would you eat these fancified chicken tenders? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/2012-12-27-dukkah-chicken-tenders-stephanie-hua-lick-my-spoon-21.jpg\" alt=\"Dukkah Crusted Chicken Tenders ready for the oven\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57816\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Dukkah Crusted Chicken Tenders\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Chicken fingers get a healthy and flavorful makeover with this baked version that is encrusted in dukkah (an aromatic Middle Eastern blend of spices and nuts).\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 55 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 servings \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Chicken\u003c/em>\u003c/strong>\u003cbr>\n2 large boneless, skinless chicken breasts\u003cbr>\n1/2 cup all-purpose flour\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1/4 teaspoon freshly ground black pepper\u003cbr>\n1/2 cup buttermilk\u003cbr>\n1 tablespoon Dijon mustard\u003cbr>\n1 teaspoon finely chopped sage\u003cbr>\n1 tablespoon olive oil\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Dukkah Spice Blend\u003c/em>\u003c/strong>\u003cbr>\n1/2 cup hazelnuts\u003cbr>\n1 tablespoon coriander seeds\u003cbr>\n1 tablespoon sesame seeds\u003cbr>\n1 1/2 teaspoons cumin seeds\u003cbr>\n1/4 teaspoon ground black pepper\u003cbr>\n1/2 teaspoon kosher salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Make the Dukkah Spice Blend\u003c/em>\u003c/strong> \u003c/p>\n\u003col>\n\u003cli>If your hazelnuts aren’t already peeled, spread them on a baking tray and bake for 3-5 minutes or until toasted. Rub the hazelnuts in between a towel to remove as much of the skins as possible. Coarsely chop the hazelnuts. Set aside.\u003c/li>\n\u003cli>Heat a medium skillet on medium heat. Add nuts, coriander, sesame, and cumin seeds. Cook and stir 2 to 3 minutes or until fragrant and toasted.\u003c/li>\n\u003cli>Pour everything into a food processor, add the salt and pepper, and process until crumbly. Do not allow mixture to become a paste. Pour onto a plate and set aside.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Prepare the Chicken\u003c/em>\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 425 F.\u003c/li>\n\u003cli>Butterfly the chicken breasts and cut into 1-inch strips.\u003c/li>\n\u003cli>On a large plate, combine the flour, salt, and pepper. In a bowl, combine the buttermilk, mustard, and sage. Prepare your baking sheet by covering with parchment paper and rubbing the olive oil on top so that it’s completely coated.\u003c/li>\n\u003cli>Dredge the chicken strips in the flour until they are completely coated. Shake off any excess flour.\u003c/li>\n\u003cli>Give the chicken a dip in the buttermilk mixture.\u003c/li>\n\u003cli>Roll the chicken in the dukkah so that it’s evenly coated.\u003c/li>\n\u003cli>Arrange the strips on the prepared baking pan. Bake for 15 minutes. Flip the chicken strips and bake for another 10 minutes. Serve immediately.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "KQED's Forum: Inside the 'Longevity Kitchen'",
"title": "KQED's Forum: Inside the 'Longevity Kitchen'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\" alt=\"The Longevity Kitchen by Rebecca Katz and Mat Edelson\" width=\"300\" class=\"aligncenter size-full wp-image-58215\">\u003c/a>\u003c/p>\n\u003cp>Triage theory, phytonutrients, circadian clocks... such is the stuff of cooking for longevity -- at least according to a recent episode of \u003ca href=\"http://www.kqed.org/a/forum/R201303071000\" target=\"_blank\">KQED's Forum with Michael Krasny\u003c/a>. The show featured \u003ca href=\"http://rebeccakatz.com/\" target=\"_blank\">Rebecca Katz\u003c/a>, author of the new cookbook, \"\u003ca href=\"http://rebeccakatz.com/books/the-longevity-kitchen/\" target=\"_blank\">The Longevity Kitchen\u003c/a>\" and doctors from the \u003ca href=\"http://www.buckinstitute.org/\" target=\"_blank\">Buck Institute for Research on Aging\u003c/a>, a Marin-based research organization.\u003c/p>\n\u003cp>Each guest made their own case for the connection between food and a longer, healthier life.\u003c/p>\n\u003cp>\u003ca href=\"http://www.buckinstitute.org/kapahiLab\" target=\"_blank\">Pankaj Kapahi\u003c/a>, associate professor at the Buck Institute said that recent research about the \u003ca href=\"http://en.wikipedia.org/wiki/Mammalian_target_of_rapamycin\" target=\"_blank\">Target of Rapamycin or TOR pathway\u003c/a> speaks to the power of food:\u003c/p>\n\u003cblockquote>\u003cp>\"The TOR pathway and the insulin signaling pathway, are the two major pathways which are the nutrient signaling pathways...the idea is that these two pathways that interact and are critical for the growth of an organism are also turning out to be critically important in slowing age-related diseases, and also lifespan.\"\u003c/p>\u003c/blockquote>\n\u003cp>Kapahi's colleague and founder of the Buck Institute for Research on Aging, Dale Bredesen, used \"the triage theory\" to explain the role of food choices in longevity:\u003c/p>\n\u003cblockquote>\u003cp>\"The idea of triage theory is simple: that if your body is limited in any specific nutrients, vitamins and minerals, and about 80 percent of us in the U.S. are low in something, be it magnesium, calcium, vitamin C, you can go on and on -- then in fact your body triages that and uses it for short term survival and procreation at the expense of longevity.\"\u003c/p>\u003c/blockquote>\n\u003cp>Katz's explanation points to the study of \"epigenetics,\" what she defines as the study of \"the factors affecting genetic expression.\" From her book:\u003c/p>\n\u003cblockquote>\u003cp>\"We've learned that almost every process in the human body, including the creation of most disease states, involves the interplay of anywhere from three to more than a dozen genes. Eventually, we'll tease out the interplay within these complex relationships and learn how to work the produce aisle to restore order on a systems level. But for now, we're making some good inroads. As researchers have learned more and more of the genetic, metabolic, and cellular causes of disease, they've also figured out which nutrients can turn those processes around.\"\u003c/p>\u003c/blockquote>\n\u003cp>As interesting as the science is, Katz emphasized on air and in her book that what is most useful to people is knowing what to eat. Her book is organized by foods rather than by nutrients because, as she said, \u003c/p>\n\u003cblockquote>\u003cp>\"I'm not going to send people to the market looking for glutathione. But I will send them to the market looking for asparagus.\"\u003c/p>\u003c/blockquote>\n\u003cp>Katz has compiled a \"culinary pharmacy,\" listing the health benefits of foods from allspice (antimicrobial, digestive support) to yogurt (digestive support, immune health). Her book also contains the \"\u003ca href=\"http://rebeccakatz.com/culinary-rx/\">Super 16\u003c/a>\" a list of foods that not only have high levels of antioxidants, but are also \"premier sources of healthy omega-3 fats, probiotics, and other body boosting phytochemicals, vitamins and minerals.\" In other words, they offer good nutritional bang for the bite.\u003c/p>\n\u003cfigure id=\"attachment_58213\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/asparagus600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/asparagus600.jpg\" alt=\"Roasted Asparagus Salad with Arugula and Hazelnuts. Courtesy of The Longevity Kitchen\" width=\"300\" class=\"size-full wp-image-58213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Asparagus Salad with Arugula and Hazelnuts. Courtesy of The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>At the top of the Super 16 list is \u003cstrong>asparagus\u003c/strong>. Katz said \"it has a lot of fiber, which is wonderful for us, and it has what's called the super antioxidant, glutathione, which we lose as we age.\"\u003c/li>\n\u003cli>\u003cstrong>Avocados\u003c/strong> also made the cut, which Katz recommends whipping \"into an incredible guacamole with mint and \u003cstrong>pomegranate seeds\u003c/strong>.\"\u003c/li>\n\u003cli>\u003cstrong>Basil and mint\u003c/strong> are in the Super 16 and \"are things that we can so easily incorporate into our diet,\" said Katz. \"They're anti-inflammatory, antibacterial, and they have so many phytonutrients.\"\u003c/li>\n\u003cli>And for those of you who are fans of the \u003ca href=\"http://www.kqed.org/a/forum/R201302270900\" target=\"_blank\">Mediterranean Diet\u003c/a>, let's not forget \u003cstrong>coffee, dark chocolate and olive oil\u003c/strong>.\u003c/li>\n\u003cli>The discussion on eating for longevity didn't stop at ingredients. Bredesen says that it's critical not to eat three hours before going to sleep.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_58214\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/brownies600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/brownies600.jpg\" alt=\"Insanely Good Chocolate Brownies. Courtesy of The Longevity Kitchen\" width=\"300\" class=\"size-full wp-image-58214\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Insanely Good Chocolate Brownies. Courtesy of The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Kapahi cited a study were two groups of mice we're given the same amount of food but at different times -- one group was fed at night and the other during the day. The group fed at night became obese.\u003c/p>\n\u003cblockquote>\u003cp>\"One of the things that is becoming clearer is the importance of circadian clocks and circadian rhythms in our eating habits,\" said Kapahi. \"Food itself is a signal for our clocks. So if you eat at nighttime you're telling the liver to actually wake up and that sets everything out of sync. And that we found is really detrimental for health span and increases incidents of cancer and diabetes.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"In India and in a number of other countries, food is medicine,\" said Bredesen. \"I think this is something that's come to our country surprisingly late. In the U.S., food has become fun. Food has become immediacy -- if you get that drive-thru you can get more done, but in fact we're learning that India has been right all along that food is medicine.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Listen to KQED's Forum: How to Eat for a Longer Life\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201303071000\">Original Broadcast\u003c/a>:\u003cbr>\nThursday, Mar 7, 2013 -- 10:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/03/20130307bforum.mp3\"]\u003cbr>\nGet recipes, including \u003cem>Insanely Good Chocolate Brownies\u003c/em> and \u003cem>Roasted Asparagus Salad with Arugula and Hazelnuts\u003c/em> are \u003ca href=\"http://www.kqed.org/a/forum/R201303071000\" target=\"_blank\">posted on the Forum episode page\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cstrong>Get recipes for Layered Frittata with Leeks, Swiss Chard, and Tomatoes and Herby Turkey Sliders:\u003c/strong>\u003cbr>\n\u003ciframe class=\"scribd_iframe_embed\" src=\"http://www.scribd.com/embeds/122182044/content?start_page=1&view_mode=scroll&access_key=key-jjk45ir59e7n4o5p7j9\" data-auto-height=\"false\" data-aspect-ratio=\"0.772922022279349\" scrolling=\"no\" id=\"doc_55628\" width=\"100%\" height=\"600\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n",
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"excerpt": "Triage theory, phytonutrients, circadian clocks… such is the stuff of cooking for longevity — at least according to a recent episode of KQED’s Forum with Michael Krasny. The show featured Rebecca Katz, author of the new cookbook, “The Longevity Kitchen” and doctors from the Buck Institute for Research on Aging.",
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"description": "Triage theory, phytonutrients, circadian clocks… such is the stuff of cooking for longevity — at least according to a recent episode of KQED’s Forum with Michael Krasny. The show featured Rebecca Katz, author of the new cookbook, “The Longevity Kitchen” and doctors from the Buck Institute for Research on Aging.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\" alt=\"The Longevity Kitchen by Rebecca Katz and Mat Edelson\" width=\"300\" class=\"aligncenter size-full wp-image-58215\">\u003c/a>\u003c/p>\n\u003cp>Triage theory, phytonutrients, circadian clocks... such is the stuff of cooking for longevity -- at least according to a recent episode of \u003ca href=\"http://www.kqed.org/a/forum/R201303071000\" target=\"_blank\">KQED's Forum with Michael Krasny\u003c/a>. The show featured \u003ca href=\"http://rebeccakatz.com/\" target=\"_blank\">Rebecca Katz\u003c/a>, author of the new cookbook, \"\u003ca href=\"http://rebeccakatz.com/books/the-longevity-kitchen/\" target=\"_blank\">The Longevity Kitchen\u003c/a>\" and doctors from the \u003ca href=\"http://www.buckinstitute.org/\" target=\"_blank\">Buck Institute for Research on Aging\u003c/a>, a Marin-based research organization.\u003c/p>\n\u003cp>Each guest made their own case for the connection between food and a longer, healthier life.\u003c/p>\n\u003cp>\u003ca href=\"http://www.buckinstitute.org/kapahiLab\" target=\"_blank\">Pankaj Kapahi\u003c/a>, associate professor at the Buck Institute said that recent research about the \u003ca href=\"http://en.wikipedia.org/wiki/Mammalian_target_of_rapamycin\" target=\"_blank\">Target of Rapamycin or TOR pathway\u003c/a> speaks to the power of food:\u003c/p>\n\u003cblockquote>\u003cp>\"The TOR pathway and the insulin signaling pathway, are the two major pathways which are the nutrient signaling pathways...the idea is that these two pathways that interact and are critical for the growth of an organism are also turning out to be critically important in slowing age-related diseases, and also lifespan.\"\u003c/p>\u003c/blockquote>\n\u003cp>Kapahi's colleague and founder of the Buck Institute for Research on Aging, Dale Bredesen, used \"the triage theory\" to explain the role of food choices in longevity:\u003c/p>\n\u003cblockquote>\u003cp>\"The idea of triage theory is simple: that if your body is limited in any specific nutrients, vitamins and minerals, and about 80 percent of us in the U.S. are low in something, be it magnesium, calcium, vitamin C, you can go on and on -- then in fact your body triages that and uses it for short term survival and procreation at the expense of longevity.\"\u003c/p>\u003c/blockquote>\n\u003cp>Katz's explanation points to the study of \"epigenetics,\" what she defines as the study of \"the factors affecting genetic expression.\" From her book:\u003c/p>\n\u003cblockquote>\u003cp>\"We've learned that almost every process in the human body, including the creation of most disease states, involves the interplay of anywhere from three to more than a dozen genes. Eventually, we'll tease out the interplay within these complex relationships and learn how to work the produce aisle to restore order on a systems level. But for now, we're making some good inroads. As researchers have learned more and more of the genetic, metabolic, and cellular causes of disease, they've also figured out which nutrients can turn those processes around.\"\u003c/p>\u003c/blockquote>\n\u003cp>As interesting as the science is, Katz emphasized on air and in her book that what is most useful to people is knowing what to eat. Her book is organized by foods rather than by nutrients because, as she said, \u003c/p>\n\u003cblockquote>\u003cp>\"I'm not going to send people to the market looking for glutathione. But I will send them to the market looking for asparagus.\"\u003c/p>\u003c/blockquote>\n\u003cp>Katz has compiled a \"culinary pharmacy,\" listing the health benefits of foods from allspice (antimicrobial, digestive support) to yogurt (digestive support, immune health). Her book also contains the \"\u003ca href=\"http://rebeccakatz.com/culinary-rx/\">Super 16\u003c/a>\" a list of foods that not only have high levels of antioxidants, but are also \"premier sources of healthy omega-3 fats, probiotics, and other body boosting phytochemicals, vitamins and minerals.\" In other words, they offer good nutritional bang for the bite.\u003c/p>\n\u003cfigure id=\"attachment_58213\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/asparagus600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/asparagus600.jpg\" alt=\"Roasted Asparagus Salad with Arugula and Hazelnuts. Courtesy of The Longevity Kitchen\" width=\"300\" class=\"size-full wp-image-58213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Asparagus Salad with Arugula and Hazelnuts. Courtesy of The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>At the top of the Super 16 list is \u003cstrong>asparagus\u003c/strong>. Katz said \"it has a lot of fiber, which is wonderful for us, and it has what's called the super antioxidant, glutathione, which we lose as we age.\"\u003c/li>\n\u003cli>\u003cstrong>Avocados\u003c/strong> also made the cut, which Katz recommends whipping \"into an incredible guacamole with mint and \u003cstrong>pomegranate seeds\u003c/strong>.\"\u003c/li>\n\u003cli>\u003cstrong>Basil and mint\u003c/strong> are in the Super 16 and \"are things that we can so easily incorporate into our diet,\" said Katz. \"They're anti-inflammatory, antibacterial, and they have so many phytonutrients.\"\u003c/li>\n\u003cli>And for those of you who are fans of the \u003ca href=\"http://www.kqed.org/a/forum/R201302270900\" target=\"_blank\">Mediterranean Diet\u003c/a>, let's not forget \u003cstrong>coffee, dark chocolate and olive oil\u003c/strong>.\u003c/li>\n\u003cli>The discussion on eating for longevity didn't stop at ingredients. Bredesen says that it's critical not to eat three hours before going to sleep.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_58214\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/brownies600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/brownies600.jpg\" alt=\"Insanely Good Chocolate Brownies. Courtesy of The Longevity Kitchen\" width=\"300\" class=\"size-full wp-image-58214\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Insanely Good Chocolate Brownies. Courtesy of The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Kapahi cited a study were two groups of mice we're given the same amount of food but at different times -- one group was fed at night and the other during the day. The group fed at night became obese.\u003c/p>\n\u003cblockquote>\u003cp>\"One of the things that is becoming clearer is the importance of circadian clocks and circadian rhythms in our eating habits,\" said Kapahi. \"Food itself is a signal for our clocks. So if you eat at nighttime you're telling the liver to actually wake up and that sets everything out of sync. And that we found is really detrimental for health span and increases incidents of cancer and diabetes.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"In India and in a number of other countries, food is medicine,\" said Bredesen. \"I think this is something that's come to our country surprisingly late. In the U.S., food has become fun. Food has become immediacy -- if you get that drive-thru you can get more done, but in fact we're learning that India has been right all along that food is medicine.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Listen to KQED's Forum: How to Eat for a Longer Life\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201303071000\">Original Broadcast\u003c/a>:\u003cbr>\nThursday, Mar 7, 2013 -- 10:00 AM\u003cbr>\n \u003c/p>\u003c/div>",
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"disqusTitle": "Russ & Daughters: Reflections and Recipes from the House that Herring Built",
"title": "Russ & Daughters: Reflections and Recipes from the House that Herring Built",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-cover600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-cover600.jpg\" alt=\"Russ & Daughters: Reflections and Recipes From The House That Herring Built by Mark Russ Federman\" width=\"300\" class=\"aligncenter size-full wp-image-58235\">\u003c/a>\u003c/p>\n\u003cp>\"Overwhelming\" and \"unexpected\" is how smoked-fishmonger turned writer Mark Russ Federman describes the reaction to his recently published memoir, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0805242945/kqedorg-20\">Russ & Daughters: Reflections and Recipes from the House That Herring Built\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_57757\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-night.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-night-217x290.jpg\" alt=\"Russ & Daughters pink-and-green neon sign. Photo: Courtesy of Jen Snow, Russ & Daughters\" width=\"217\" height=\"290\" class=\"size-medium wp-image-57757\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russ & Daughters pink-and-green neon sign. Photo: Courtesy of Jen Snow, Russ & Daughters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.russanddaughters.com/\">Russ & Daughters\u003c/a>, for those of you who weren't lucky enough to grow up within Sunday-morning driving distance of its pink-and-green neon sign on the Lower East Side, is an \"appetizing\" store, a family business nearly 100 years old, still thriving under the ownership of the great-granddaughter and great-grandnephew of the original founder, Joel Russ. \u003c/p>\n\u003cp>Wait, what's an \"appetizing\" store, you ask? Let's start with the smell. \u003c/p>\n\u003cp>\"Push open the door at Russ & Daughters and the first thing to hit you is the store's unique aroma. It's a combination of smokiness from whitefish, salmon, sturgeon,and sable; the brininess of herrings and pickles; the yeastiness of freshly baked bagels and bialys, and the sweetness of rugelach, babka, chocolates, and halvah. How I wish I could bottle that singular scent--smoky, briny, yeasty and sweet.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As Russ Federman's description above shows, the \"appetizing\" store is a particularly Jewish-American category of business, specializing in smoked fish and dairy products. It arose out of kosher dietary laws, which forbid the mixing of milk and meat at the same meal or, indeed, in the same shop. So, when it came to prepared foods, the delicatessen, or deli, sold pastrami, corned beef, tongue, salami, chopped liver, chicken soup, and more, while the \"appetizing\" store stocked smoked and cured fish in all its forms, from pickled \u003ca href=\"http://www.sfgate.com/default/article/Herring-on-menus-of-Bay-Area-restaurants-4283165.php\"> herring\u003c/a> to smoked salmon, along with the dairy to serve with it: cheese and cream cheese, plus pickles, sauerkraut, and often bagels, bialys, candies, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/26/grandmas-rugelach\">rugelach\u003c/a>, chocolates, and dried fruit, too. \u003c/p>\n\u003cfigure id=\"attachment_58237\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Tabletop600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Tabletop600.jpg\" alt=\"A Typical Appetizing Spread, Ready for a Family Celebration. Photo by Matthew Hranek\" width=\"400\" class=\"size-full wp-image-58237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Typical Appetizing Spread, Ready for a Family Celebration.\u003cbr>Photo by Matthew Hranek\u003c/figcaption>\u003c/figure>\n\u003cp>Appetizing stores--and Jewish bakeries, delis, restaurants, shops, and Yiddish theaters--flourished in New York City’s Lower East Side, where Jews from Russia, Poland, Hungary, and the rest of Central and Eastern Europe came fleeing persecution, seeking religious freedom or just looking, like so many other immigrants then and now, for economic opportunity and a better life for themselves and their children. \u003c/p>\n\u003cp>The story that Russ Federman tells, of how his grandfather Joel Russ made it to the Lower East Side from a tiny village in Poland, and, with business savvy and a whole lot of grinding, day in-day out hard work, managed to go from selling herring from a barrel on the street to launching a store that remains a beloved New York landmark some 100 years later, is a classic American immigrant’s tale. But it also brings to life the lost Jewish world of the Lower East Side. My great-grandfather, also born in Poland, was a baker in the neighborhood; my grandmother, who came here as a child in the early 1900s, had stories of delivering hot rolls in a horse-drawn cart through the pushcarts crowding the tenement-lined streets.\u003c/p>\n\u003cp>That Joel Russ's three daughters Anne, Hattie, and Ida would work in the family business went without saying. As Russ Federman tells it, the family motto became \u003cem>\"Vi nempt men parnosa?\"\u003c/em> a Yiddish phrase he translates as \"From where do we take our living?\" The family's living came from the shop, and so the family, all of it, worked hard to make the shop successful. \u003c/p>\n\u003cp>But Joel Russ also recognized that his three smiling, pretty daughters were a draw that lured customers as much as a good price on schmaltz herring, and he turned the name of the business into Russ & Daughters. Son-in-laws were set up behind the counter, too, but the third generation, including Mark, weren't supposed to be shopkeepers. For them, the goal was college and a profession--a doctor, a lawyer, not a herring-seller.\u003c/p>\n\u003cfigure id=\"attachment_58234\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Federman600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Federman600.jpg\" alt=\"Mark Russ Federman. Photo: Belathée Photography\" width=\"300\" class=\"size-full wp-image-58234\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Russ Federman. Photo: Belathée Photography\u003c/figcaption>\u003c/figure>\n\u003cp>As expected, Russ Federman went to law school, passed the bar, and started practicing--only to discover that he wasn't happy practicing with a big uptown law firm. After years of being pressed into work at the shop during every school vacation and holiday, he came back to the shop in 1978 to learn the business and take some of the pressure off his aging parents. As he writes, \u003c/p>\n\u003cblockquote>\u003cp>\"My plan was to help them run the store part-time and practice law part-time. What was I smoking? The first day I took up my place behind the counter was the last day I practiced law. Even though I had worked there as a kid, I had no idea what it meant to be responsible for every piece of fish, every customer, and every employee every minute of the day.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>It wasn't easy, stepping into the shoes of \"Mr. Russ,\" the public face and buck-stops-here owner. The men at the smokehouses where he bought their fish were tough, making him earn their respect, even slipping bad fish into his orders to see if he could pick them out. \u003c/p>\n\u003cp>Even when he had retired from active duty, after 35 years on the floor, customers who saw him in the shop thought nothing of ordering him to get behind the counter and fill their requests for lox and herring. As he writes in the beginning of the book, when one bossy elderly woman, ignoring the lines of waiting customers around her, insists that he should \"make her a herring\"--that is, skin, bone, and fillet a smoked herring for her while she waits, even though the case is filled with ready-to-go fillets, he loses patience and pulls rank. \u003c/p>\n\u003cblockquote>\u003cp>I went for the ultimate weapon in my arsenal. \"Lady, do you know who I am? I am Mr. Russ.\" I expected my pronouncement to end any further challenges.\u003c/p>\n\u003cp>It took less than a second for her response. \"I know you. You're not Mistar Russ. Your grandfadder vas Mistar Russ.\" \u003c/p>\u003c/blockquote>\n\u003cp>After passing on the business to his daughter Niki and nephew Josh in 2009, he found himself suddenly, if gratefully, no longer Mr. Russ. \"I wrote a book, basically, to give me something to do, keep me from just \u003ca href=\"http://www.russanddaughters.com/yiddishisms.php\">potchking\u003c/a> [puttering] around. All those years, my persona was Mr. Russ, the guy behind the counter. You can get the bends, you stop too soon,\" he said in a recent phone interview. \u003c/p>\n\u003cp>He already had a built-in platform--the shop--for selling the book. He got an agent, then a publisher, and then, he just had to write it. \u003c/p>\n\u003cp>\"[Calvin] Bud Trillin said, 'Listen, Mark, you stay out of my business, I'll stay out of yours.' So then it was a challenge,\" he laughed. \"Who knew that writing could be harder than retail?\" \u003c/p>\n\u003cp>Of course, Trillin, a popular writer and longtime fan of the shop, went on to write a heartfelt introduction to the book, updating a piece he'd written about the shop back in 1974. In the early 70s, Trillin, like my own father, was taking his daughters to the shop for their first tastes of halvah, herring, kippered salmon, and pickled lox. Now, he takes his grandchildren. As Trillin writes,\u003c/p>\n\u003cblockquote>\u003cp>\"But Russ and Daughters still looks about the same as it did when I described it, around forty years ago, as refutation of the false teaching that a store that sells pickled herring cannot have character and a clean display case at the same time...I know, because I can often be found there on a Sunday morning.\"\u003c/p>\u003c/blockquote>\n\u003cp>But Russ Federman didn't just want to share whitefish-salad recipes and funny anecdotes of famous customers like Zero Mostel and Tony Bourdain. He wanted to capture his family's own stories, research their history, and \"make the Russ family proud of what we've been doing for the past 100 years,\" especially his 92 year old mother Anne and 100 year old aunt Hattie, the two remaining original Russ daughters. \"Because, for them, it was hard work and awful conditions.\" \u003c/p>\n\u003cp>Random House sent the first two copies of the book by FedEx to his mother and aunt in Florida, where they now live. Russ Federman opened the box with them and watched as they turned the pages peppered with old family photos. \"Of course, their first reaction was 'Why did you have to say that'? But then, they were totally thrilled. They were stopping, telling their own stories,\" as they went through the book. \"It took 3 years, but I accomplished my mission.\" \u003c/p>\n\u003cp>The book also details how the store went from neighbor herring purveyor to city institution, playing an essential part in the lives of its customers even as Jews left the Lower East Side, and the neighborhood sank into drug-fueled crime and squalor in the 70s and 80s, followed by artists and then ever-increasing gentrification over the past 20 years. \u003c/p>\n\u003cp>Even as, one by one, the old Jewish bakeries and delis closed, Russ & Daughters kept going, even after the downtown devastation of 9/11. You wanted to celebrate a bris, you ordered a smoked-fish platter. Sitting shiva after a death in the family, you ordered babka and rugalach, cookies and dried fruit for noshing. From the Yom Kippur break-fast to New Year's Day or just another Sunday morning, any day was a occasion made better with lox, sturgeon, smoked chub, herring salad, even caviar. The trick, of course, wasn't just the sterling quality of the fish; it was that the Russes had the \"schmooze gene,\" able to remember complete customer histories, not just of their tastes in sturgeon and lox but their medical histories, their foibles, and their family trees, and able to banter back and forth across the counter so that shopping there wasn't just shopping, it was an only-in-New-York experience, even for customers who'd long since relocated to Great Neck or New Rochelle. \u003c/p>\n\u003cp>Now that everyone's got a crock of kraut going in the kitchen, does Russ Federman have advice for the next generation of would-be professional salmon-smokers and pickle makers dreaming of a storefront in Oakland or Bushwick? \u003c/p>\n\u003cp>Forget cutesy names and logos, he tells me. \"Put your own name on the door. Because if your name is on it, every product, every bag, every thing that goes through that door has your ego, your personality, your life on it. Do that for 100 years. Then you'll be a success.\" \u003c/p>\n\u003cfigure id=\"attachment_58233\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Beet-Salad600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Beet-Salad600.jpg\" alt=\"Beet, Apple, and Herring Salad. Photo: Matthew Hranek\" width=\"400\" class=\"size-full wp-image-58233\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet, Apple, and Herring Salad. Photo: Matthew Hranek\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beet, Apple, and Herring Salad\u003c/strong>\u003c/p>\n\u003cp>Swedish mustard, which you can find at IKEA, has a sweet-spiced tang that matches very well with this combination of earthy beets, tart apple, and pickled herring. \u003c/p>\n\u003cp>\u003cem>Adapted from Russ & Daughters: Reflections and Recipes from the House that Herring Built, by Mark Russ Federman. Reprinted by permission.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nPrep Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Cooking Time: \u003c/strong>45 minutes\u003cbr>\n\u003cstrong> Total Time: \u003c/strong>1 hour 45 minutes, plus chilling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 to 8 servings\u003c/p>\n\u003cp>\u003cstrong>Beets\u003c/strong>\u003cbr>\n6 to 8 medium beets, trimmed and scrubbed (about 1 3/4-2 lbs)\u003cbr>\n3/4 cup red wine vinegar\u003cbr>\n3 tbsp vegetable oil\u003cbr>\n3 tbsp sugar\u003cbr>\n2 tsp mild Swedish mustard\u003c/p>\n\u003cp>\u003cstrong>Mustard Sauce\u003c/strong>\u003cbr>\n3 tbsp red wine vinegar\u003cbr>\n2 tbsp mild Swedish mustard\u003cbr>\n1 tbsp sugar\u003cbr>\n1 tbsp honey\u003cbr>\n1/4 cup vegetable oil\u003cbr>\n1 tbsp minced fresh dill\u003cbr>\nKosher salt\u003cbr>\nFreshly ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Salad\u003c/strong>\u003cbr>\n1 medium Granny Smith apple, peeled, cored, and cut into 1/4 inch dice\u003cbr>\n1 small red onion, cut into 1/4-inch dice\u003cbr>\n2 pickled herring fillets, cut into 1/4-inch dice\u003cbr>\n1/4 cup minced sour pickle\u003c/p>\n\u003cp>1. To prepare the beets, place them in a large saucepean and add water to cover. Bring to a boil, reduce the heat, and simmer until the beets are tender, 30 to 45 minutes. Drain the beets and rinse with cold water until they are cool enough to handle. The skins should slip off easily. Cut the beets into quarters.\u003c/p>\n\u003cp>2. Whisk the red wine vinegar, oil, sugar, and mustard in a large bowl. Add the beets and toss to coat. Allow the beets to stand in the vinegar mixture for 2 hours. \u003c/p>\n\u003cp>3. To prepare the mustard sauce, combine the red wine vinegar, mustard, sugar, and honey in a medium bowl and whisk to blend. Slowly pour in the vegetable oil, whisking constantly. Whisk in the dill and salt and pepper to taste. \u003c/p>\n\u003cp>4. Drain the beets and cut into 1/4-inch dice. Place them in a large bowl and add the apple, red onion, herring, and minced pickle. Pour half the mustard sauce over the salad and toss to blend. Add more mustard sauce a little at a time until the salad is well coated. Taste and adjust the seasoning with more salt and pepper as necessary. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Mark Russ Federman will be talking about his book with chef and cookbook author \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> on March 10 at 12pm at the San Francisco Jewish Community Center. The event is sold out, but the talk will be streamed live on the \u003ca href=\"https://www.jccsf.org/arts-ideas/lectures/culinary/brunch-w-russ-daughters/\">JCC website\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "What does it take to stay in business for 100 years selling herring? Stephanie Rosenbaum talks to Mark Russ Federman of New York City's legendary Russ & Daughters about his new memoir and the secret to his family's success. \r\n",
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"description": "What does it take to stay in business for 100 years selling herring? Stephanie Rosenbaum talks to Mark Russ Federman of New York City's legendary Russ & Daughters about his new memoir and the secret to his family's success. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-cover600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-cover600.jpg\" alt=\"Russ & Daughters: Reflections and Recipes From The House That Herring Built by Mark Russ Federman\" width=\"300\" class=\"aligncenter size-full wp-image-58235\">\u003c/a>\u003c/p>\n\u003cp>\"Overwhelming\" and \"unexpected\" is how smoked-fishmonger turned writer Mark Russ Federman describes the reaction to his recently published memoir, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0805242945/kqedorg-20\">Russ & Daughters: Reflections and Recipes from the House That Herring Built\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_57757\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-night.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-night-217x290.jpg\" alt=\"Russ & Daughters pink-and-green neon sign. Photo: Courtesy of Jen Snow, Russ & Daughters\" width=\"217\" height=\"290\" class=\"size-medium wp-image-57757\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russ & Daughters pink-and-green neon sign. Photo: Courtesy of Jen Snow, Russ & Daughters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.russanddaughters.com/\">Russ & Daughters\u003c/a>, for those of you who weren't lucky enough to grow up within Sunday-morning driving distance of its pink-and-green neon sign on the Lower East Side, is an \"appetizing\" store, a family business nearly 100 years old, still thriving under the ownership of the great-granddaughter and great-grandnephew of the original founder, Joel Russ. \u003c/p>\n\u003cp>Wait, what's an \"appetizing\" store, you ask? Let's start with the smell. \u003c/p>\n\u003cp>\"Push open the door at Russ & Daughters and the first thing to hit you is the store's unique aroma. It's a combination of smokiness from whitefish, salmon, sturgeon,and sable; the brininess of herrings and pickles; the yeastiness of freshly baked bagels and bialys, and the sweetness of rugelach, babka, chocolates, and halvah. How I wish I could bottle that singular scent--smoky, briny, yeasty and sweet.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As Russ Federman's description above shows, the \"appetizing\" store is a particularly Jewish-American category of business, specializing in smoked fish and dairy products. It arose out of kosher dietary laws, which forbid the mixing of milk and meat at the same meal or, indeed, in the same shop. So, when it came to prepared foods, the delicatessen, or deli, sold pastrami, corned beef, tongue, salami, chopped liver, chicken soup, and more, while the \"appetizing\" store stocked smoked and cured fish in all its forms, from pickled \u003ca href=\"http://www.sfgate.com/default/article/Herring-on-menus-of-Bay-Area-restaurants-4283165.php\"> herring\u003c/a> to smoked salmon, along with the dairy to serve with it: cheese and cream cheese, plus pickles, sauerkraut, and often bagels, bialys, candies, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/26/grandmas-rugelach\">rugelach\u003c/a>, chocolates, and dried fruit, too. \u003c/p>\n\u003cfigure id=\"attachment_58237\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Tabletop600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Tabletop600.jpg\" alt=\"A Typical Appetizing Spread, Ready for a Family Celebration. Photo by Matthew Hranek\" width=\"400\" class=\"size-full wp-image-58237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Typical Appetizing Spread, Ready for a Family Celebration.\u003cbr>Photo by Matthew Hranek\u003c/figcaption>\u003c/figure>\n\u003cp>Appetizing stores--and Jewish bakeries, delis, restaurants, shops, and Yiddish theaters--flourished in New York City’s Lower East Side, where Jews from Russia, Poland, Hungary, and the rest of Central and Eastern Europe came fleeing persecution, seeking religious freedom or just looking, like so many other immigrants then and now, for economic opportunity and a better life for themselves and their children. \u003c/p>\n\u003cp>The story that Russ Federman tells, of how his grandfather Joel Russ made it to the Lower East Side from a tiny village in Poland, and, with business savvy and a whole lot of grinding, day in-day out hard work, managed to go from selling herring from a barrel on the street to launching a store that remains a beloved New York landmark some 100 years later, is a classic American immigrant’s tale. But it also brings to life the lost Jewish world of the Lower East Side. My great-grandfather, also born in Poland, was a baker in the neighborhood; my grandmother, who came here as a child in the early 1900s, had stories of delivering hot rolls in a horse-drawn cart through the pushcarts crowding the tenement-lined streets.\u003c/p>\n\u003cp>That Joel Russ's three daughters Anne, Hattie, and Ida would work in the family business went without saying. As Russ Federman tells it, the family motto became \u003cem>\"Vi nempt men parnosa?\"\u003c/em> a Yiddish phrase he translates as \"From where do we take our living?\" The family's living came from the shop, and so the family, all of it, worked hard to make the shop successful. \u003c/p>\n\u003cp>But Joel Russ also recognized that his three smiling, pretty daughters were a draw that lured customers as much as a good price on schmaltz herring, and he turned the name of the business into Russ & Daughters. Son-in-laws were set up behind the counter, too, but the third generation, including Mark, weren't supposed to be shopkeepers. For them, the goal was college and a profession--a doctor, a lawyer, not a herring-seller.\u003c/p>\n\u003cfigure id=\"attachment_58234\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Federman600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Federman600.jpg\" alt=\"Mark Russ Federman. Photo: Belathée Photography\" width=\"300\" class=\"size-full wp-image-58234\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Russ Federman. Photo: Belathée Photography\u003c/figcaption>\u003c/figure>\n\u003cp>As expected, Russ Federman went to law school, passed the bar, and started practicing--only to discover that he wasn't happy practicing with a big uptown law firm. After years of being pressed into work at the shop during every school vacation and holiday, he came back to the shop in 1978 to learn the business and take some of the pressure off his aging parents. As he writes, \u003c/p>\n\u003cblockquote>\u003cp>\"My plan was to help them run the store part-time and practice law part-time. What was I smoking? The first day I took up my place behind the counter was the last day I practiced law. Even though I had worked there as a kid, I had no idea what it meant to be responsible for every piece of fish, every customer, and every employee every minute of the day.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>It wasn't easy, stepping into the shoes of \"Mr. Russ,\" the public face and buck-stops-here owner. The men at the smokehouses where he bought their fish were tough, making him earn their respect, even slipping bad fish into his orders to see if he could pick them out. \u003c/p>\n\u003cp>Even when he had retired from active duty, after 35 years on the floor, customers who saw him in the shop thought nothing of ordering him to get behind the counter and fill their requests for lox and herring. As he writes in the beginning of the book, when one bossy elderly woman, ignoring the lines of waiting customers around her, insists that he should \"make her a herring\"--that is, skin, bone, and fillet a smoked herring for her while she waits, even though the case is filled with ready-to-go fillets, he loses patience and pulls rank. \u003c/p>\n\u003cblockquote>\u003cp>I went for the ultimate weapon in my arsenal. \"Lady, do you know who I am? I am Mr. Russ.\" I expected my pronouncement to end any further challenges.\u003c/p>\n\u003cp>It took less than a second for her response. \"I know you. You're not Mistar Russ. Your grandfadder vas Mistar Russ.\" \u003c/p>\u003c/blockquote>\n\u003cp>After passing on the business to his daughter Niki and nephew Josh in 2009, he found himself suddenly, if gratefully, no longer Mr. Russ. \"I wrote a book, basically, to give me something to do, keep me from just \u003ca href=\"http://www.russanddaughters.com/yiddishisms.php\">potchking\u003c/a> [puttering] around. All those years, my persona was Mr. Russ, the guy behind the counter. You can get the bends, you stop too soon,\" he said in a recent phone interview. \u003c/p>\n\u003cp>He already had a built-in platform--the shop--for selling the book. He got an agent, then a publisher, and then, he just had to write it. \u003c/p>\n\u003cp>\"[Calvin] Bud Trillin said, 'Listen, Mark, you stay out of my business, I'll stay out of yours.' So then it was a challenge,\" he laughed. \"Who knew that writing could be harder than retail?\" \u003c/p>\n\u003cp>Of course, Trillin, a popular writer and longtime fan of the shop, went on to write a heartfelt introduction to the book, updating a piece he'd written about the shop back in 1974. In the early 70s, Trillin, like my own father, was taking his daughters to the shop for their first tastes of halvah, herring, kippered salmon, and pickled lox. Now, he takes his grandchildren. As Trillin writes,\u003c/p>\n\u003cblockquote>\u003cp>\"But Russ and Daughters still looks about the same as it did when I described it, around forty years ago, as refutation of the false teaching that a store that sells pickled herring cannot have character and a clean display case at the same time...I know, because I can often be found there on a Sunday morning.\"\u003c/p>\u003c/blockquote>\n\u003cp>But Russ Federman didn't just want to share whitefish-salad recipes and funny anecdotes of famous customers like Zero Mostel and Tony Bourdain. He wanted to capture his family's own stories, research their history, and \"make the Russ family proud of what we've been doing for the past 100 years,\" especially his 92 year old mother Anne and 100 year old aunt Hattie, the two remaining original Russ daughters. \"Because, for them, it was hard work and awful conditions.\" \u003c/p>\n\u003cp>Random House sent the first two copies of the book by FedEx to his mother and aunt in Florida, where they now live. Russ Federman opened the box with them and watched as they turned the pages peppered with old family photos. \"Of course, their first reaction was 'Why did you have to say that'? But then, they were totally thrilled. They were stopping, telling their own stories,\" as they went through the book. \"It took 3 years, but I accomplished my mission.\" \u003c/p>\n\u003cp>The book also details how the store went from neighbor herring purveyor to city institution, playing an essential part in the lives of its customers even as Jews left the Lower East Side, and the neighborhood sank into drug-fueled crime and squalor in the 70s and 80s, followed by artists and then ever-increasing gentrification over the past 20 years. \u003c/p>\n\u003cp>Even as, one by one, the old Jewish bakeries and delis closed, Russ & Daughters kept going, even after the downtown devastation of 9/11. You wanted to celebrate a bris, you ordered a smoked-fish platter. Sitting shiva after a death in the family, you ordered babka and rugalach, cookies and dried fruit for noshing. From the Yom Kippur break-fast to New Year's Day or just another Sunday morning, any day was a occasion made better with lox, sturgeon, smoked chub, herring salad, even caviar. The trick, of course, wasn't just the sterling quality of the fish; it was that the Russes had the \"schmooze gene,\" able to remember complete customer histories, not just of their tastes in sturgeon and lox but their medical histories, their foibles, and their family trees, and able to banter back and forth across the counter so that shopping there wasn't just shopping, it was an only-in-New-York experience, even for customers who'd long since relocated to Great Neck or New Rochelle. \u003c/p>\n\u003cp>Now that everyone's got a crock of kraut going in the kitchen, does Russ Federman have advice for the next generation of would-be professional salmon-smokers and pickle makers dreaming of a storefront in Oakland or Bushwick? \u003c/p>\n\u003cp>Forget cutesy names and logos, he tells me. \"Put your own name on the door. Because if your name is on it, every product, every bag, every thing that goes through that door has your ego, your personality, your life on it. Do that for 100 years. Then you'll be a success.\" \u003c/p>\n\u003cfigure id=\"attachment_58233\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Beet-Salad600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Beet-Salad600.jpg\" alt=\"Beet, Apple, and Herring Salad. Photo: Matthew Hranek\" width=\"400\" class=\"size-full wp-image-58233\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet, Apple, and Herring Salad. Photo: Matthew Hranek\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beet, Apple, and Herring Salad\u003c/strong>\u003c/p>\n\u003cp>Swedish mustard, which you can find at IKEA, has a sweet-spiced tang that matches very well with this combination of earthy beets, tart apple, and pickled herring. \u003c/p>\n\u003cp>\u003cem>Adapted from Russ & Daughters: Reflections and Recipes from the House that Herring Built, by Mark Russ Federman. Reprinted by permission.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nPrep Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Cooking Time: \u003c/strong>45 minutes\u003cbr>\n\u003cstrong> Total Time: \u003c/strong>1 hour 45 minutes, plus chilling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 to 8 servings\u003c/p>\n\u003cp>\u003cstrong>Beets\u003c/strong>\u003cbr>\n6 to 8 medium beets, trimmed and scrubbed (about 1 3/4-2 lbs)\u003cbr>\n3/4 cup red wine vinegar\u003cbr>\n3 tbsp vegetable oil\u003cbr>\n3 tbsp sugar\u003cbr>\n2 tsp mild Swedish mustard\u003c/p>\n\u003cp>\u003cstrong>Mustard Sauce\u003c/strong>\u003cbr>\n3 tbsp red wine vinegar\u003cbr>\n2 tbsp mild Swedish mustard\u003cbr>\n1 tbsp sugar\u003cbr>\n1 tbsp honey\u003cbr>\n1/4 cup vegetable oil\u003cbr>\n1 tbsp minced fresh dill\u003cbr>\nKosher salt\u003cbr>\nFreshly ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Salad\u003c/strong>\u003cbr>\n1 medium Granny Smith apple, peeled, cored, and cut into 1/4 inch dice\u003cbr>\n1 small red onion, cut into 1/4-inch dice\u003cbr>\n2 pickled herring fillets, cut into 1/4-inch dice\u003cbr>\n1/4 cup minced sour pickle\u003c/p>\n\u003cp>1. To prepare the beets, place them in a large saucepean and add water to cover. Bring to a boil, reduce the heat, and simmer until the beets are tender, 30 to 45 minutes. Drain the beets and rinse with cold water until they are cool enough to handle. The skins should slip off easily. Cut the beets into quarters.\u003c/p>\n\u003cp>2. Whisk the red wine vinegar, oil, sugar, and mustard in a large bowl. Add the beets and toss to coat. Allow the beets to stand in the vinegar mixture for 2 hours. \u003c/p>\n\u003cp>3. To prepare the mustard sauce, combine the red wine vinegar, mustard, sugar, and honey in a medium bowl and whisk to blend. Slowly pour in the vegetable oil, whisking constantly. Whisk in the dill and salt and pepper to taste. \u003c/p>\n\u003cp>4. Drain the beets and cut into 1/4-inch dice. Place them in a large bowl and add the apple, red onion, herring, and minced pickle. Pour half the mustard sauce over the salad and toss to blend. Add more mustard sauce a little at a time until the salad is well coated. Taste and adjust the seasoning with more salt and pepper as necessary. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Mark Russ Federman will be talking about his book with chef and cookbook author \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> on March 10 at 12pm at the San Francisco Jewish Community Center. The event is sold out, but the talk will be streamed live on the \u003ca href=\"https://www.jccsf.org/arts-ideas/lectures/culinary/brunch-w-russ-daughters/\">JCC website\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cycling Chow: Fast Fuel For The Road",
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"content": "\u003cfigure id=\"attachment_58071\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0686.jpg\" alt=\"Lavash wrap with roasted chicken, avocado, roasted tomatoes, romaine lettuce and labneh.\" width=\"1000\" height=\"561\" class=\"size-full wp-image-58071\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lavash wrap with roasted chicken, avocado, roasted tomatoes, romaine lettuce and labneh.\u003c/figcaption>\u003c/figure>\n\u003cp>As an Interactive Producer for \u003ca href=\"http://www.kqed.org/science/\" target=\"_blank\">KQED Science\u003c/a>, I've always been drawn to cover a range of subjects about the natural world. Health and wellness-related stories interest me in particular -- and this month happens to be \u003ca href=\"http://www.eatright.org/nnm/\" target=\"_blank\">National Nutrition Month\u003c/a> -- as I'm an avid cyclist. When I'm not behind a computer, you'll more often than not find me riding \u003ca href=\"http://www.plattyjo.com/category/cycling/\" target=\"_blank\">one of my bicycles\u003c/a>. \u003c/p>\n\u003cp>One challenge I decided to undertake this year is completing as many of the routes organized by the \u003ca href=\"http://sfrandonneurs.org/\" target=\"_blank\">San Francisco Randonneurs\u003c/a> as I can. (Randonneuring is a type of cycling endurance event that originated in France; check out \u003ca href=\"http://www.rusa.org/faq1.html\" target=\"_blank\">this website\u003c/a> for more info.) My third event on the calendar is the \u003ca href=\"http://ridewithgps.com/routes/1770624\" target=\"_blank\">Russian River 300k\u003c/a> coming up this Saturday. My husband and I will be pedaling 186 miles within a 20-hour period. That's a lot of time on the bike -- and we'll need to eat a lot of calories to keep us going. \u003c/p>\n\u003cp>I'm generally not a fan of sports drinks, energy gels or bars that athletes typically rely on during training sessions or competitive events. (There are some exceptions I'll make when it comes to bars, see my list further down in this post.) Many of them have a lot of artificial ingredients, additives and preservatives and frankly, aren't really that appetizing to me. Some of them disagree with my stomach, especially ones that contain stimulants like \u003ca href=\"http://en.wikipedia.org/wiki/Guarana\" target=\"_blank\">guarana\u003c/a>. I prefer to eat food that looks like, well, food -- so that means I'll avoid purple sugary liquids, gelatinous packets of goo and waxy energy bricks. For me, a big part of enjoying a meal is the psychological aspect. I just don't feel as nourished when I eat junk food or a lot of processed, prepackaged products (although pizza and burgers definitely hold a dear place in my hopefully healthy heart.) So lately I've been brainstorming ways to make healthy, portable meals in the small amount of spare time that I have during the evenings or weekends.\u003c/p>\n\u003cp>I recently acquired a copy of sports physiologist Allen Lim's book, \"\u003ca href=\"http://feedzonecookbook.com/\" target=\"_blank\">The Feed Zone\u003c/a>,\" a cookbook specifically geared towards serious cyclists (although his recipes can be used by anyone who leads an active lifestyle.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Feed-Zone.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Feed-Zone.png\" alt=\"The Feed Zone Cookbook\" width=\"400\" class=\"aligncenter size-full wp-image-57959\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>\"There is an overwhelming amount of scientific and real-world evidence that demonstrates that a diet rich in carbohydrates is critical to success in endurance sports,\" Lim writes in the introduction of his book. \"Carbohydrates are stored in the body as liver and muscle glycogen. Without it, an athlete's ability to perform at high intensity is severely diminished, and when it is depleted the dreaded \u003ca href=\"http://en.wikipedia.org/wiki/Hitting_the_wall\" target=\"_blank\">bonk\u003c/a> is a distinct possibility.\"\u003c/p>\u003c/blockquote>\n\u003cp>Many athletes 'carbo-load,' or build up their stores of carbohydrates in advance of an event. But are there carbs that are better than others? Lim feels there's really no one-size-fits-all strategy and also discusses one of the more popular trends within health circles today -- gluten-free eating -- and his experimentation with the diet professionally. \u003c/p>\n\u003cblockquote>\u003cp>\"In the 2008 Tour de France, the Garmin cycling team did something that no other team had done before -- the team went almost entirely gluten-free, or, more correctly, wheat-free. The idea came about when some of our doctors hypothesized that going wheat-free would help reduce the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/20/four-foods-to-avoid-that-promote-inflammation-and-can-cause-disease/\" target=\"_blank\">inflammatory load\u003c/a> on our riders over the course of the race.\"\u003c/p>\u003c/blockquote>\n\u003cp>Lim concludes that the results were mixed and it's best for individuals to listen to their own bodies to determine whether a bowl of pasta or quinoa will provide the best energy source in the long run. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For my own diet, eating mostly yeast-free and gluten-free generally works best for me. I feel less bloated and sluggish when I limit my intake of white bread, pasta and pastries. So I rely more on whole grains, tortillas, lavash and multi-grain bread as carb sources, along with fruits and vegetables. \u003c/p>\n\u003cp>The tricky part with my meals-on-wheels is figuring out how to carry as much food as possible in the small bag I have mounted on my handlebars. \u003c/p>\n\u003cfigure id=\"attachment_58081\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0699.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0699.jpg\" alt=\"Hopefully I can cram a ton of food into this bag for Saturday!\" width=\"1000\" height=\"561\" class=\"size-full wp-image-58081\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hopefully I can cram a ton of food into this bag for this Saturday!\u003c/figcaption>\u003c/figure>\n\u003cp>While there are mandatory stops along the way where we can buy prepared food -- we're required to get receipts at designated stops such as supermarkets as proof we're riding along the route -- it's faster, cheaper and oftentimes more delicious to eat our own homemade meals (although \u003ca href=\"http://www.plattyjo.com/2013/02/randonneur-ride-report-two-rock-valley-ford-200k/\" target=\"_blank\">our lunch of flank steak bruschetta and tomato soup\u003c/a> from \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/04/27/do-the-cowgirl-can-cantina/\" target=\"_blank\">The Cowgirl Cantina\u003c/a> was superb.) \u003c/p>\n\u003cp>Here's a small sampling of what I've brought with me on recent rides: \u003c/p>\n\u003cul>\n\u003cli>Peanut butter, strawberry jelly and banana sandwiches on whole wheat bread\u003c/li>\n\u003cli>Whole wheat lavash with roasted chicken, roasted tomatoes, romaine lettuce, avocado and \u003ca href=\"http://en.wikipedia.org/wiki/Strained_yogurt\" target=\"_blank\">labneh\u003c/a>\u003c/li>\n\u003cli>Hummus on whole wheat pita with cucumber and tomato\u003c/li>\n\u003cli>Hard-boiled eggs\u003c/li>\n\u003cli>Tangerines and small apples\u003c/li>\n\u003cli>Baby carrots\u003c/li>\n\u003cli>Dried nuts and fruit\u003c/li>\n\u003cli>\u003ca href=\"http://shop.theprobar.com/PROBAR-Meal-Peanut-Butter-Chocolate-Chip/p/PRO-100322N&c=ProBar@Meal\" target=\"_blank\">ProBars\u003c/a>, \u003ca href=\"http://www.18rabbits.com/nutrition.html#veritas\" target=\"_blank\">18 Rabbits\u003c/a> and \u003ca href=\"http://www.bonkbreaker.com/energy-bars/__peanut-butter-and-jelly\" target=\"_blank\">Bonk Breakers\u003c/a> (I've found these brands to be the tastiest and most wholesome energy bars and great for low sugar emergencies.)\u003c/li>\n\u003cp>I tend to avoid most dairy products and chocolate as they don't keep as well in my bag, so I'll pick up those items during the ride.\n\u003c/p>\u003c/ul>\n\u003cp>For the 300k, more PB & J and lavash sandwiches will be the staple items of our meals as they don't get soggy and are super filling. \u003c/p>\n\u003cfigure id=\"attachment_58072\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0691.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0691.jpg\" alt=\"Lavash wrap with roasted chicken, avocado, roasted tomatoes, romaine lettuce and labneh.\" width=\"1000\" height=\"561\" class=\"size-full wp-image-58072\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I pack my wraps in a lined, reusable snack bag.\u003c/figcaption>\u003c/figure>\n\u003cp>I'm also adding mini-burritos to the mix (made with roasted chicken or tri-tip, black beans, brown rice, avocado, roasted tomato salsa, sauteed zucchini and peppers).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0693.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0693.jpg\" alt=\"roasted chicken burrito\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-58073\">\u003c/a>\u003c/p>\n\u003cp>And here's one of Lim's famous recipes: \u003ca href=\"http://lavamagazine.com/training/recipe-allen-lims-rice-cakes/\" target=\"_blank\">rice cakes\u003c/a>. I adapted his version and made mine with brown rice, Niman Ranch ham, eggs, scallions wrapped with seaweed and omitted the sugar and cheese. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0695.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0695.jpg\" alt=\"seaweed burrito\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-58078\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0696.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0696.jpg\" alt=\"seaweed burrito\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-58079\">\u003c/a>\u003c/p>\n\u003cp>Future combinations I'd like to try would be a brown rice burritos made with sauteed onions and ground turkey, spinach, dried or fresh cherries and cashews wrapped in a tortilla. \u003c/p>\n\u003cfigure id=\"attachment_57961\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/turkey-e1362592568931.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/turkey-e1362592568931.jpg\" alt=\"I've made this brown rice and ground turkey dish with sauteed red onion, spinach, fresh or dried cherries and cashews before and think it would be a great burrito filling.\" width=\"1000\" height=\"576\" class=\"size-full wp-image-57961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I've made this brown rice and ground turkey dish in the past and think it would be a savory burrito filling.\u003c/figcaption>\u003c/figure>\n\u003cp>I'm also a big fan of quinoa and have used a wide \u003ca href=\"http://www.flickr.com/photos/plattyjo/3195563299/\" target=\"_blank\">variety of ingredients\u003c/a> in the past to make an assortment of salads. \u003c/p>\n\u003cfigure id=\"attachment_57969\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/quinoa-e1362593552767.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/quinoa-e1362593552767.jpg\" alt=\"Roasted chicken quinoa salad with roasted peppers, sheep and cow's milk feta, mixed olives, scallions, spicy pork sausage and sherry vinegar.\" width=\"1000\" height=\"570\" class=\"size-full wp-image-57969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted chicken quinoa with roasted peppers, sheep and cow's milk feta, mixed olives, scallions, spicy pork sausage and sherry vinegar.\u003c/figcaption>\u003c/figure>\n\u003cp>Other potential candidates include roasted sweet potatoes with steak and arugula in a lavash wrap and roasted salmon, avocado and sesame rice balls. I'd also love to make some of my own energy bars. Lim includes recipes for sweet rice cakes in his book, including these variations: fig & honey; chocolate, peanut and coconut; almond and date.\u003c/p>\n\u003cp>So the next time you're out on the bike, need to pack snacks for a hike or a camping trip or just want something to bring with you to eat before or after a workout -- try some of these alternatives to candy bars and potato chips. And let me know if you have any great recipes of your own in the comments.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bike1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bike1000.jpg\" title=\"El Camino CX is in full #randonnerd mode!\" alt=\"El Camino CX is in full #randonnerd mode!\" width=\"1000\" height=\"564\" class=\"aligncenter size-full wp-image-58111\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58071\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0686.jpg\" alt=\"Lavash wrap with roasted chicken, avocado, roasted tomatoes, romaine lettuce and labneh.\" width=\"1000\" height=\"561\" class=\"size-full wp-image-58071\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lavash wrap with roasted chicken, avocado, roasted tomatoes, romaine lettuce and labneh.\u003c/figcaption>\u003c/figure>\n\u003cp>As an Interactive Producer for \u003ca href=\"http://www.kqed.org/science/\" target=\"_blank\">KQED Science\u003c/a>, I've always been drawn to cover a range of subjects about the natural world. Health and wellness-related stories interest me in particular -- and this month happens to be \u003ca href=\"http://www.eatright.org/nnm/\" target=\"_blank\">National Nutrition Month\u003c/a> -- as I'm an avid cyclist. When I'm not behind a computer, you'll more often than not find me riding \u003ca href=\"http://www.plattyjo.com/category/cycling/\" target=\"_blank\">one of my bicycles\u003c/a>. \u003c/p>\n\u003cp>One challenge I decided to undertake this year is completing as many of the routes organized by the \u003ca href=\"http://sfrandonneurs.org/\" target=\"_blank\">San Francisco Randonneurs\u003c/a> as I can. (Randonneuring is a type of cycling endurance event that originated in France; check out \u003ca href=\"http://www.rusa.org/faq1.html\" target=\"_blank\">this website\u003c/a> for more info.) My third event on the calendar is the \u003ca href=\"http://ridewithgps.com/routes/1770624\" target=\"_blank\">Russian River 300k\u003c/a> coming up this Saturday. My husband and I will be pedaling 186 miles within a 20-hour period. That's a lot of time on the bike -- and we'll need to eat a lot of calories to keep us going. \u003c/p>\n\u003cp>I'm generally not a fan of sports drinks, energy gels or bars that athletes typically rely on during training sessions or competitive events. (There are some exceptions I'll make when it comes to bars, see my list further down in this post.) Many of them have a lot of artificial ingredients, additives and preservatives and frankly, aren't really that appetizing to me. Some of them disagree with my stomach, especially ones that contain stimulants like \u003ca href=\"http://en.wikipedia.org/wiki/Guarana\" target=\"_blank\">guarana\u003c/a>. I prefer to eat food that looks like, well, food -- so that means I'll avoid purple sugary liquids, gelatinous packets of goo and waxy energy bricks. For me, a big part of enjoying a meal is the psychological aspect. I just don't feel as nourished when I eat junk food or a lot of processed, prepackaged products (although pizza and burgers definitely hold a dear place in my hopefully healthy heart.) So lately I've been brainstorming ways to make healthy, portable meals in the small amount of spare time that I have during the evenings or weekends.\u003c/p>\n\u003cp>I recently acquired a copy of sports physiologist Allen Lim's book, \"\u003ca href=\"http://feedzonecookbook.com/\" target=\"_blank\">The Feed Zone\u003c/a>,\" a cookbook specifically geared towards serious cyclists (although his recipes can be used by anyone who leads an active lifestyle.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Feed-Zone.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Feed-Zone.png\" alt=\"The Feed Zone Cookbook\" width=\"400\" class=\"aligncenter size-full wp-image-57959\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>\"There is an overwhelming amount of scientific and real-world evidence that demonstrates that a diet rich in carbohydrates is critical to success in endurance sports,\" Lim writes in the introduction of his book. \"Carbohydrates are stored in the body as liver and muscle glycogen. Without it, an athlete's ability to perform at high intensity is severely diminished, and when it is depleted the dreaded \u003ca href=\"http://en.wikipedia.org/wiki/Hitting_the_wall\" target=\"_blank\">bonk\u003c/a> is a distinct possibility.\"\u003c/p>\u003c/blockquote>\n\u003cp>Many athletes 'carbo-load,' or build up their stores of carbohydrates in advance of an event. But are there carbs that are better than others? Lim feels there's really no one-size-fits-all strategy and also discusses one of the more popular trends within health circles today -- gluten-free eating -- and his experimentation with the diet professionally. \u003c/p>\n\u003cblockquote>\u003cp>\"In the 2008 Tour de France, the Garmin cycling team did something that no other team had done before -- the team went almost entirely gluten-free, or, more correctly, wheat-free. The idea came about when some of our doctors hypothesized that going wheat-free would help reduce the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/20/four-foods-to-avoid-that-promote-inflammation-and-can-cause-disease/\" target=\"_blank\">inflammatory load\u003c/a> on our riders over the course of the race.\"\u003c/p>\u003c/blockquote>\n\u003cp>Lim concludes that the results were mixed and it's best for individuals to listen to their own bodies to determine whether a bowl of pasta or quinoa will provide the best energy source in the long run. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For my own diet, eating mostly yeast-free and gluten-free generally works best for me. I feel less bloated and sluggish when I limit my intake of white bread, pasta and pastries. So I rely more on whole grains, tortillas, lavash and multi-grain bread as carb sources, along with fruits and vegetables. \u003c/p>\n\u003cp>The tricky part with my meals-on-wheels is figuring out how to carry as much food as possible in the small bag I have mounted on my handlebars. \u003c/p>\n\u003cfigure id=\"attachment_58081\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0699.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0699.jpg\" alt=\"Hopefully I can cram a ton of food into this bag for Saturday!\" width=\"1000\" height=\"561\" class=\"size-full wp-image-58081\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hopefully I can cram a ton of food into this bag for this Saturday!\u003c/figcaption>\u003c/figure>\n\u003cp>While there are mandatory stops along the way where we can buy prepared food -- we're required to get receipts at designated stops such as supermarkets as proof we're riding along the route -- it's faster, cheaper and oftentimes more delicious to eat our own homemade meals (although \u003ca href=\"http://www.plattyjo.com/2013/02/randonneur-ride-report-two-rock-valley-ford-200k/\" target=\"_blank\">our lunch of flank steak bruschetta and tomato soup\u003c/a> from \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/04/27/do-the-cowgirl-can-cantina/\" target=\"_blank\">The Cowgirl Cantina\u003c/a> was superb.) \u003c/p>\n\u003cp>Here's a small sampling of what I've brought with me on recent rides: \u003c/p>\n\u003cul>\n\u003cli>Peanut butter, strawberry jelly and banana sandwiches on whole wheat bread\u003c/li>\n\u003cli>Whole wheat lavash with roasted chicken, roasted tomatoes, romaine lettuce, avocado and \u003ca href=\"http://en.wikipedia.org/wiki/Strained_yogurt\" target=\"_blank\">labneh\u003c/a>\u003c/li>\n\u003cli>Hummus on whole wheat pita with cucumber and tomato\u003c/li>\n\u003cli>Hard-boiled eggs\u003c/li>\n\u003cli>Tangerines and small apples\u003c/li>\n\u003cli>Baby carrots\u003c/li>\n\u003cli>Dried nuts and fruit\u003c/li>\n\u003cli>\u003ca href=\"http://shop.theprobar.com/PROBAR-Meal-Peanut-Butter-Chocolate-Chip/p/PRO-100322N&c=ProBar@Meal\" target=\"_blank\">ProBars\u003c/a>, \u003ca href=\"http://www.18rabbits.com/nutrition.html#veritas\" target=\"_blank\">18 Rabbits\u003c/a> and \u003ca href=\"http://www.bonkbreaker.com/energy-bars/__peanut-butter-and-jelly\" target=\"_blank\">Bonk Breakers\u003c/a> (I've found these brands to be the tastiest and most wholesome energy bars and great for low sugar emergencies.)\u003c/li>\n\u003cp>I tend to avoid most dairy products and chocolate as they don't keep as well in my bag, so I'll pick up those items during the ride.\n\u003c/p>\u003c/ul>\n\u003cp>For the 300k, more PB & J and lavash sandwiches will be the staple items of our meals as they don't get soggy and are super filling. \u003c/p>\n\u003cfigure id=\"attachment_58072\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0691.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0691.jpg\" alt=\"Lavash wrap with roasted chicken, avocado, roasted tomatoes, romaine lettuce and labneh.\" width=\"1000\" height=\"561\" class=\"size-full wp-image-58072\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I pack my wraps in a lined, reusable snack bag.\u003c/figcaption>\u003c/figure>\n\u003cp>I'm also adding mini-burritos to the mix (made with roasted chicken or tri-tip, black beans, brown rice, avocado, roasted tomato salsa, sauteed zucchini and peppers).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0693.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0693.jpg\" alt=\"roasted chicken burrito\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-58073\">\u003c/a>\u003c/p>\n\u003cp>And here's one of Lim's famous recipes: \u003ca href=\"http://lavamagazine.com/training/recipe-allen-lims-rice-cakes/\" target=\"_blank\">rice cakes\u003c/a>. I adapted his version and made mine with brown rice, Niman Ranch ham, eggs, scallions wrapped with seaweed and omitted the sugar and cheese. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0695.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0695.jpg\" alt=\"seaweed burrito\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-58078\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0696.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0696.jpg\" alt=\"seaweed burrito\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-58079\">\u003c/a>\u003c/p>\n\u003cp>Future combinations I'd like to try would be a brown rice burritos made with sauteed onions and ground turkey, spinach, dried or fresh cherries and cashews wrapped in a tortilla. \u003c/p>\n\u003cfigure id=\"attachment_57961\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/turkey-e1362592568931.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/turkey-e1362592568931.jpg\" alt=\"I've made this brown rice and ground turkey dish with sauteed red onion, spinach, fresh or dried cherries and cashews before and think it would be a great burrito filling.\" width=\"1000\" height=\"576\" class=\"size-full wp-image-57961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I've made this brown rice and ground turkey dish in the past and think it would be a savory burrito filling.\u003c/figcaption>\u003c/figure>\n\u003cp>I'm also a big fan of quinoa and have used a wide \u003ca href=\"http://www.flickr.com/photos/plattyjo/3195563299/\" target=\"_blank\">variety of ingredients\u003c/a> in the past to make an assortment of salads. \u003c/p>\n\u003cfigure id=\"attachment_57969\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/quinoa-e1362593552767.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/quinoa-e1362593552767.jpg\" alt=\"Roasted chicken quinoa salad with roasted peppers, sheep and cow's milk feta, mixed olives, scallions, spicy pork sausage and sherry vinegar.\" width=\"1000\" height=\"570\" class=\"size-full wp-image-57969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted chicken quinoa with roasted peppers, sheep and cow's milk feta, mixed olives, scallions, spicy pork sausage and sherry vinegar.\u003c/figcaption>\u003c/figure>\n\u003cp>Other potential candidates include roasted sweet potatoes with steak and arugula in a lavash wrap and roasted salmon, avocado and sesame rice balls. I'd also love to make some of my own energy bars. Lim includes recipes for sweet rice cakes in his book, including these variations: fig & honey; chocolate, peanut and coconut; almond and date.\u003c/p>\n\u003cp>So the next time you're out on the bike, need to pack snacks for a hike or a camping trip or just want something to bring with you to eat before or after a workout -- try some of these alternatives to candy bars and potato chips. And let me know if you have any great recipes of your own in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Roasted Eggplant Salad with Almonds, Feta, and Mint",
"title": "Roasted Eggplant Salad with Almonds, Feta, and Mint",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-7.jpg\" alt=\"Roasted Eggplant Salad with Almonds, Feta, and Mint\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57544\">\u003c/a>\u003c/p>\n\u003cp>Eggplant is one of my favorite foods. It is almost decadent with its creamy texture, and so versatile because it loves soaking in the flavors of seasonings or sauces like a thirsty sponge. Eggplant is like the guy everyone gets along with — super easy going and plays well with others.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-3.jpg\" alt=\"eggplant\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57540\">\u003c/a>\u003c/p>\n\u003cp>This attribute is especially valuable in a recipe like this, where some seriously vibrant flavors are at work. Thank you, \u003ca href=\"http://www.thekitchn.com/recipe-roasted-eggplant-salad-with-smoked-almonds-goat-cheese-164756\">The Kitchn\u003c/a>, you never let me down. I made some adjustments, swapping in ribbons of mint for parsley, and feta in place of goat cheese, but the rest the preparation was spot on. The dish is a bit tangy, a bit smoky, creamy, fresh, mouthwatering. Healthy and light, yet comforting and indulgent at the same time.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-4.jpg\" alt=\"marinade\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-57541\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The eggplant is tossed in a marinade of olive oil, cider vinegar, honey, smoked paprika, cumin, and garlic, and then roasted until all that goodness is baked in.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-5.jpg\" alt=\"Eggplant in marinade and garlic\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57542\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-6.jpg\" alt=\"Eggplant Salad\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57543\">\u003c/a>\u003c/p>\n\u003cp>After the eggplant is done roasting, it’s dressed in lemon juice and soy sauce, and finished off with a handful of almonds, feta, scallions, and mint. And that’s it! The result is incredible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-1.jpg\" alt=\"fresh mint\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57538\">\u003c/a>\u003c/p>\n\u003cp>I’ve been eating it as a salad with big handfuls of baby spinach thrown in, as a side with steak, made into a wrap with a bit of grilled chicken, even in the morning with a few eggs over easy. I’m a little obsessed…and pretty sure you’ll also find yourself coming back to this dish again and again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-2.jpg\" alt=\"Eggplant Salad Ingredients\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57539\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Roasted Eggplant Salad with Almonds, Feta, and Mint\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Eggplant is tossed in a flavor-packed marinade, roasted until golden and creamy, and then dressed in lemon, soy sauce, almonds, feta, mint, and scallions. You’ll be coming back to this again and again -- as a side, on its own, in a wrap, served with eggs…it’s a good every which way! (Adapted from \u003ca href=\"http://www.thekitchn.com/recipe-roasted-eggplant-salad-with-smoked-almonds-goat-cheese-164756\">The Kitchn\u003c/a>.)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 50 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>2 large Japanese eggplants, about 2 pounds\u003cbr>\n1/3 cup olive oil\u003cbr>\n2 tablespoons cider vinegar\u003cbr>\n1 tablespoon honey\u003cbr>\n1 teaspoon smoked paprika\u003cbr>\n1/2 teaspoon cumin\u003cbr>\n4 large garlic cloves, roughly chopped\u003cbr>\nJuice and zest of 1 lemon\u003cbr>\n1 tablespoon soy sauce\u003cbr>\n1 cup mint leaves, roughly chopped\u003cbr>\n1/2 cup toasted almond slivers\u003cbr>\n2 ounces crumbled feta cheese\u003cbr>\n1/4 cup finely chopped scallions\u003cbr>\nKosher salt\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400°F.\u003c/li>\n\u003cli>Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with kosher salt and set aside while you make the marinade.\u003c/li>\n\u003cli>Whisk together the olive oil, cider vinegar, honey, smoked paprika, and cumin. Toss the cubed eggplant in the marinade. Stir in the garlic.\u003c/li>\n\u003cli>Spread the eggplant onto a parchment paper-lined baking sheet and roast for 40 minutes, or until very tender and slightly browned. (Stir after 20 minutes and check it at 30 minutes to make sure it is not burning.) Remove from the oven and cool slightly.\u003c/li>\n\u003cli>Whisk together the lemon juice and soy sauce. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the mint, almonds, and most of the cheese, reserving a little for garnishing.\u003c/li>\n\u003cli>Transfer to a serving bowl and sprinkle the reserved feta and scallions on top.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-7.jpg\" alt=\"Roasted Eggplant Salad with Almonds, Feta, and Mint\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57544\">\u003c/a>\u003c/p>\n\u003cp>Eggplant is one of my favorite foods. It is almost decadent with its creamy texture, and so versatile because it loves soaking in the flavors of seasonings or sauces like a thirsty sponge. Eggplant is like the guy everyone gets along with — super easy going and plays well with others.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-3.jpg\" alt=\"eggplant\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57540\">\u003c/a>\u003c/p>\n\u003cp>This attribute is especially valuable in a recipe like this, where some seriously vibrant flavors are at work. Thank you, \u003ca href=\"http://www.thekitchn.com/recipe-roasted-eggplant-salad-with-smoked-almonds-goat-cheese-164756\">The Kitchn\u003c/a>, you never let me down. I made some adjustments, swapping in ribbons of mint for parsley, and feta in place of goat cheese, but the rest the preparation was spot on. The dish is a bit tangy, a bit smoky, creamy, fresh, mouthwatering. Healthy and light, yet comforting and indulgent at the same time.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-4.jpg\" alt=\"marinade\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-57541\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The eggplant is tossed in a marinade of olive oil, cider vinegar, honey, smoked paprika, cumin, and garlic, and then roasted until all that goodness is baked in.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-5.jpg\" alt=\"Eggplant in marinade and garlic\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57542\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-6.jpg\" alt=\"Eggplant Salad\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57543\">\u003c/a>\u003c/p>\n\u003cp>After the eggplant is done roasting, it’s dressed in lemon juice and soy sauce, and finished off with a handful of almonds, feta, scallions, and mint. And that’s it! The result is incredible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-1.jpg\" alt=\"fresh mint\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57538\">\u003c/a>\u003c/p>\n\u003cp>I’ve been eating it as a salad with big handfuls of baby spinach thrown in, as a side with steak, made into a wrap with a bit of grilled chicken, even in the morning with a few eggs over easy. I’m a little obsessed…and pretty sure you’ll also find yourself coming back to this dish again and again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-2.jpg\" alt=\"Eggplant Salad Ingredients\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57539\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Roasted Eggplant Salad with Almonds, Feta, and Mint\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Eggplant is tossed in a flavor-packed marinade, roasted until golden and creamy, and then dressed in lemon, soy sauce, almonds, feta, mint, and scallions. You’ll be coming back to this again and again -- as a side, on its own, in a wrap, served with eggs…it’s a good every which way! (Adapted from \u003ca href=\"http://www.thekitchn.com/recipe-roasted-eggplant-salad-with-smoked-almonds-goat-cheese-164756\">The Kitchn\u003c/a>.)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 50 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>2 large Japanese eggplants, about 2 pounds\u003cbr>\n1/3 cup olive oil\u003cbr>\n2 tablespoons cider vinegar\u003cbr>\n1 tablespoon honey\u003cbr>\n1 teaspoon smoked paprika\u003cbr>\n1/2 teaspoon cumin\u003cbr>\n4 large garlic cloves, roughly chopped\u003cbr>\nJuice and zest of 1 lemon\u003cbr>\n1 tablespoon soy sauce\u003cbr>\n1 cup mint leaves, roughly chopped\u003cbr>\n1/2 cup toasted almond slivers\u003cbr>\n2 ounces crumbled feta cheese\u003cbr>\n1/4 cup finely chopped scallions\u003cbr>\nKosher salt\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400°F.\u003c/li>\n\u003cli>Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with kosher salt and set aside while you make the marinade.\u003c/li>\n\u003cli>Whisk together the olive oil, cider vinegar, honey, smoked paprika, and cumin. Toss the cubed eggplant in the marinade. Stir in the garlic.\u003c/li>\n\u003cli>Spread the eggplant onto a parchment paper-lined baking sheet and roast for 40 minutes, or until very tender and slightly browned. (Stir after 20 minutes and check it at 30 minutes to make sure it is not burning.) Remove from the oven and cool slightly.\u003c/li>\n\u003cli>Whisk together the lemon juice and soy sauce. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the mint, almonds, and most of the cheese, reserving a little for garnishing.\u003c/li>\n\u003cli>Transfer to a serving bowl and sprinkle the reserved feta and scallions on top.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sodium Girl Jessica Goldman Foung Finds Flavor Sans Salt",
"title": "Sodium Girl Jessica Goldman Foung Finds Flavor Sans Salt",
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"content": "\u003cfigure id=\"attachment_57569\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jessica-Goldman1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jessica-Goldman1000.jpg\" alt=\"Jessica Goldman Foung started eating for health after illness struck. Photo: Norbert von der Groeben, courtesy Stanford Hospital & Clinics\" width=\"1000\" height=\"578\" class=\"size-full wp-image-57569\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jessica Goldman Foung started eating for health after illness struck. Photo: Norbert von der Groeben, courtesy Stanford Hospital & Clinics\u003c/figcaption>\u003c/figure>\n\u003cp>There likely aren't many cookbooks out there that include a nod to the author's kidneys in the acknowledgments. But in Jessica Goldman Foung's \u003ca href=\"http://www.amazon.com/Sodium-Girls-Limitless-Low-Sodium-Cookbook/dp/1118123778\">\u003cem>Sodium Girl's Limitless Low-Sodium Cookbook\u003c/em>\u003c/a>, she not only thanks these vital organs, she does so by name. She calls her kidneys Frank and Stein.\u003c/p>\n\u003cp>Given Goldman Foung's health history -- the woman nearly died during her college years, the result of an aggressive form of lupus attacking her kidneys and brain that required chemotherapy to combat -- her fondness for her resilient kidneys is understandable. \u003c/p>\n\u003cp>At 21, Goldman Foung found herself on dialysis waiting for a transplant. She could have wallowed in the misery of it all, instead she opted to overhaul her diet and began a strict low-sodium, no-salt regimen. With that shift, and in concert with topnotch medical care, her kidneys began regenerating over the course of a year in such a way that not even her doctors at Stanford Hospital could fully explain. Fast forward to today and she's officially been kicked off the kidney transplant list for nine years and has stayed healthy and active through diet and medications alone.\u003c/p>\n\u003cp>Given all she went through -- and learned along the way -- she sought to share her experiences with others who might benefit from a low-sodium way of life. In 2009 she began her blog, \u003ca href=\"http://www.sodiumgirl.com/\">Sodium Girl\u003c/a>, and ever since she's been experimenting with creating tasty favorite foods and comfort fare \u003cem>sans \u003c/em>salt in her kitchen. The self-taught cook champions finding alternative flavors through techniques like smoking and roasting, by drawing on the natural salty taste found in foods like beets and celery and in experimenting with spices. She's also the queen of substitutions to create finger-licking food. Think: molasses for miso, cauliflower for cheese, balsamic blueberry sauce for BBQ sauce, and tamarind paste for soy sauce to create a teriyaki-like alternative. \u003c/p>\n\u003cp>The granddaughter of \u003ca href=\"http://www.goldmanfund.org/html/about/history.html\">philanthropists Richard and Rhoda Goldman\u003c/a> (perhaps best known for the \u003ca href=\"http://www.goldmanprize.org/\">Goldman Environmental Prize\u003c/a>), this bubbly 30-year-old has worked in development for \u003ca href=\"http://www.odcdance.org/\">ODC Dance Company\u003c/a> and is soon to sit on the board of \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a>, where she first had the chance to wax poetic about produce and other wholesome foods for the non-profit's newsletter. The self-described foodlanthropist writes regularly for \u003ca href=\"http://www.ediblesanfrancisco.com/\">\u003cem>Edible San Francisco\u003c/em>\u003c/a> and lives in Noe Valley with her husband and 4-month-old daughter Nomi.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Goldman Foung will talk buffalo wings, pad Thai, and baked macaroni and peas -- all whipped up without the addition of those addictive white crystals, at a reading at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books on March 3\u003c/a>. She'll also hold cooking demonstrations at \u003ca href=\"http://18reasons.org/calendar.php\">18 Reasons on March 4\u003c/a> and \u003ca href=\"http://www.cuesa.org/events/2013/seasonal-cooking-demo-jessica-goldman-foung\">at CUESA on March 30\u003c/a>. Sodium Girl spoke with Bay Area Bites last week and shared recipes from her new book too.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Sodium-Girl-Book-Jacket-e1359657421753.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Sodium-Girl-Book-Jacket-e1359657421753.jpg\" alt=\"Sodium Girls Limitless Low-Sodium Cookbook\" width=\"300\" class=\"aligncenter size-full wp-image-57555\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you start your food blog?\u003c/strong>\u003c/p>\n\u003cp>I was trying to figure out what kind of job was going to work for my health and my body. I wanted to be a writer -- I was a creative writing major at Stanford -- but I basically had to start my career from ground zero. The best advice I got at the time was start with a blog and write about what you know, and what I know about is living with lupus and eating a low-sodium diet.\u003c/p>\n\u003cp>One of my first posts -- the \u003ca href=\"http://www.sodiumgirl.com/blackdresstheory/\">black dress theory\u003c/a> uses the analogy that losing salt from your diet is like not having black in your closet. It was the moment when I found my voice. I wanted to talk about a low-sodium life in a way people can relate to. It was a younger, fresher, more positive and playful way to tackle the subject with spirit.\u003c/p>\n\u003cp>Everyone had always told me to write about my experience being sick but I had never found the right vehicle. Food became the perfect way to write about overcoming challenges, making the most of things, and using your hardships to set sail on new adventures. \u003c/p>\n\u003cp>\u003cstrong>Are there many other low-sodium cookbooks?\u003c/strong>\u003c/p>\n\u003cp>There's a good handful but what's missing is the low-sodium cookbook that can be on anyone's shelf that you can share with friends or take out when you're having a dinner party, one that leaves you with the knowledge you can salt-free any recipe and make it work. That's where my cookbook comes in.\u003c/p>\n\u003cp>Low-sodium cooking has been excommunicated from the culinary world because salt has been put on this flavor pedestal. We've got to change that so low sodium is seen more like vegan or gluten-free cooking. It adds to the culinary playbook versus being totally separate from it.\u003c/p>\n\u003cfigure id=\"attachment_57573\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kimchi-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kimchi-burger.jpg\" alt=\"Say what? A kimchi umami burger with no added salt. Photo: Jessica Goldman Foung\" width=\"500\" height=\"355\" class=\"size-full wp-image-57573\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Say what? A kimchi umami burger with no added salt. Photo: Jessica Goldman Foung\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did you eat before you got sick?\u003c/strong>\u003c/p>\n\u003cp>I was a junk food eater. I think I would be in big trouble if I hadn't gotten sick because I ate Taco Bell and French fries all the time. I grew up in a family where we used a microwave to steam our vegetables and we ordered out three nights a week; I ate a lot of Chinese food and pizza. I was also a very unadventurous eater: I was mostly just into traditional American comfort fare. \u003c/p>\n\u003cp>\u003cstrong>Do you miss the taste of salt?\u003c/strong>\u003c/p>\n\u003cp>I actually don't even remember it. Some people ask me about salt substitutes but I'm like: 'Why would you even go there?' Salt is almost offensive to my mouth now because it's so strong to me. \u003c/p>\n\u003cp>\u003cstrong>What are some of the myths about low-sodium food that you've dispelled by living without salt?\u003c/strong>\u003c/p>\n\u003cp>Low-sodium food is viewed as dull, boring, time consuming, and costly. Also: No eating out, no eating convenience or comfort foods, nothing canned, and no eating with friends. I discovered that none of those things have to be true. Now, if you just remove salt, a dish is going to be unappealing, because it's just the food you love without salt and that's not going to work. I joke about endangered spices: Because we're so focused on only using salt other spices may become extinct. But celery seed is a great salt replacement, because it has so much natural sodium taste. Curry, cumin, and coriander seed are strong flavors you can use everywhere. I'm having a passionate affair with those three right now. But there are so many spices to play with -- smoked paprika, dill, mace.\u003c/p>\n\u003cfigure id=\"attachment_57578\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chix1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chix1000.jpg\" alt=\"Sodium Girl's salt-free version of the classic comfort fare buffalo wings. Photo: Jessica Goldman Foung\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57578\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sodium Girl's salt-free version of the classic comfort fare buffalo wings. Photo: Jessica Goldman Foung\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How is it dining around town with your dietary needs?\u003c/strong>\u003c/p>\n\u003cp>San Francisco has been so accommodating. I tell people in situations like mine: Don't be afraid to strike up a relationship. If you have a restaurant you love to go to, call ahead, meet with the manager, and sit down and say: 'Here is what I'm living with, what do you need me to do to make it easier for people? How many days ahead do you need me to call?' If you make relationships you're going to get food cooked the way you need it. And then you don't feel like an outsider anymore; if anything you feel like a VIP diner. I probably get better meals than my friends because they're usually made by the head chef, to order, with so much care.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfmaverick.com/\">Maverick\u003c/a> was the first place where I received a salt-free meal that was cooked with as much flair as all the other plates coming out of the kitchen. \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> is down the street from me, so I go maybe twice a month -- frequenting a place definitely helps. The more they cook for me the more adventurous they get. I went to \u003ca href=\"http://www.nojosf.com/\">Nojo\u003c/a>, the Japanense izakaya restaurant, with a last-minute reservation thinking I could get sashimi, which is easy for me. I took one look at the menu and thought there's no way I can eat here I'll just drink my dinner. But the \u003ca href=\"http://www.ediblesanfrancisco.com/?p=4228\">chef Greg Dunmore\u003c/a> circled on the menu what he thought he could do over for me salt- free. I had chicken neck, sautéed chicken liver, and food flavored with his personal stash of special chili peppers. \u003c/p>\n\u003cp>\u003cstrong>Why invite prominent chefs, including \u003ca href=\"http://tracidesjardins.com/\">Traci Des Jardins\u003c/a> (Jardiniere, Mijita Cocina Mexicana), \u003ca href=\"http://www.sfmaverick.com/scott_youkilis.asp\">Scott Youkilis\u003c/a> (Maverick, Hog & Rocks) and \u003ca href=\"http://www.hubertkeller.com/\">Hubert Keller\u003c/a> (Fleur de Lys), to contribute recipes to this book?\u003c/strong>\u003c/p>\n\u003cp>Chefs love to create new tastes and they love a challenge, this is what they do and why they cook. Their contributions are testimony that even top chefs can have fun and hold the salt, in dishes full of flavors, layers, and unexpected combinations.\u003c/p>\n\u003cp>\u003cstrong>Were there any recipe flops that didn't make it into the book?\u003c/strong>\u003c/p>\n\u003cp>The one I wanted in there that didn't make it was pho. I got it right on my first try but didn't write anything down and I wasn't able to replicate it again. I will have a faux pho on my website at some stage.\u003c/p>\n\u003cp>\u003cstrong>What's your day-to-day life like living with lupus?\u003c/strong>\u003c/p>\n\u003cp>I deal with chronic joint pain, chronic fatigue, and I'm immune suppressed, so I don't have a lot of reserves. I also have hypertension from my kidneys. I have to watch my fluid retention and all that fun stuff. And there are lots of aftershocks from chemo. For the most part, though, I'm busier and more active than most people I know. My condition has never stopped me from doing anything I wanted to do, I just have to be creative about it. I'm on a ton of meds and I have to check in with my doctors on a regular basis, but so much less so than when I was younger. When I was writing the book I was like: 'Okay kidneys, don't fail on me now because that would be really bad marketing.' \u003c/p>\n\u003cp>\u003cstrong>Are you always able to remain upbeat in the face of adversity?\u003c/strong>\u003c/p>\n\u003cp>My life before my illness prepared me for when I got sick. I was misdiagnosed with juvenile rheumatoid arthritis, which is what my mom has, so I have this amazing role model of a woman. You would never know she was sick. She's always positive. Her theory is when your life is changed, change your life. When I got sick I had a rule: It was okay to be sad but you couldn't do it in my hospital room. When I shaved my head, I invited friends over and we had drinks and played music. It's not like I don't break down, I do. Having a good three-hour cry is important, and then you eat chocolate and you call it a day. At a certain point it's not useful energy and I have only so much energy.\u003c/p>\n\u003cp>\u003cstrong>Why have you chosen to donate a portion of your book's royalties to \u003ca href=\"http://wholesomewave.org/\">Wholesome Wave\u003c/a>?\u003c/strong>\u003c/p>\n\u003cp>Philanthropy has always been a part of my life. I'm a Goldman, I don't usually talk about it much, but I'm embracing it as I get older. I never wanted people to think that I was spoiled or to judge me. I wanted to have a career for myself outside of my family, which is funny because I went into the nonprofit world. But I always wanted to be in a profession where I was giving back. I worked for the \u003ca href=\"http://www.arthritis.org/\">Arthritis Foundation\u003c/a> and ODC, and while health and the arts are really important it never felt like I was touching enough people and having a big enough impact. I watched \u003ca href=\"http://www.sonypictures.com/homevideo/julieandjulia/\">\"Julie & Julia\"\u003c/a> and \"\u003ca href=\"http://www.takepart.com/foodinc\">Food, Inc.\u003c/a>\" on the same day when I was in the middle of funemployment and I realized that food was going to be it for me, that access point that combines social issues, education, the environment, and health.\u003c/p>\n\u003cp>Sustainable agriculture has become my passion and my book talks about using fresh ingredients when so few people have access to good fresh food or the cost is prohibitive. It's a bigger problem than I can solve and not my expertise, so the only way I could write this book and have it sit well with me is to have it help fund people who are addressing the issue of fresh food access for everyone.\u003c/p>\n\u003cfigure id=\"attachment_57576\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad1000.jpg\" alt=\"Fresh food for all: Pickled beet salad Photo: Jessica Goldman Foung\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57576\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh food for all: Pickled beet salad Photo: Jessica Goldman Foung\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Is there a takeaway from writing this cookbook you'd like to share with home cooks? \u003c/strong>\u003c/p>\n\u003cp>People freak out when they're cooking a recipe and they don't have an ingredient when that really is the moment when they should jump for joy. Don't have a potato but have an apple? Go for it -- that will automatically change the dish. Enjoy experimenting, don't think recipes are set in stone, and remember that you have creative license when you cook. That's one of my favorite ways to cook: To switch out an ingredient and make it your own, just different enough, say, using fennel instead of celery. It's all good.\u003c/p>\n\u003cp>\u003cstrong>What's next?\u003c/strong>\u003c/p>\n\u003cp>I'm teaching a writing class through continuing education at Stanford in April \u003ca href=\"https://continuingstudies.stanford.edu/courses/course.php?cid=20123_PDV+26\">Writing Through Illness\u003c/a>. I've been very lucky I have this platform where I get to share my experiences and it's so empowering and I think that's why I never see myself as losing out. I gained so much from telling my story. Not everyone realizes they can have that platform. It's a five-week course and at the end we're doing an open mic at the medical school. \u003c/p>\n\u003cp>And I'd really like to write an interactive children's story for kids with kidney disease for while they're in doctors' waiting rooms. I think I'll call it \u003cem>The Adventures of Frank and Stein\u003c/em>. Frank and Stein really need their own book.\u003c/p>\n\u003cfigure id=\"attachment_57581\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bloody-mary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bloody-mary.jpg\" alt=\"Time for a low-sodium Bloody Mary. We thought you'd never ask. Photo: Jessica Goldman Foung\" width=\"500\" height=\"375\" class=\"size-full wp-image-57581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Time for a low-sodium Bloody Mary. We thought you'd never ask. Photo: Jessica Goldman Foung\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch2>Recipe: Quick Kimchi + Crispy Tofu Salad\u003c/h2>\n\u003cp>Kimchi comes in jars. It’s bright red. It’s salty. It was once just a Korean side dish or topper for steamed rice. But now it can be found in pancakes, on pizzas, and in major grocery store aisles. And while you cannot make an exact replica without the salt—which is an essential part of the fermentation process—you can get close with similarly punchy ingredients like chili oil, nori, vinegar, sugar, garlic, and sesame oil. The cabbage takes at least a day to soak in all the good flavors, so prepare ahead for this salad. The rest is simple and easy to assemble. Oh, and before I forget, don’t skip the crisped tofu. It adds welcome firm bite to the otherwise slick greens.\u003c/p>\n\u003cfigure id=\"attachment_57562\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kimchi-Tofu-Salad600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kimchi-Tofu-Salad600.jpg\" alt=\"Quick Kimchi + Crispy Tofu Salad. Photo: Matt Armendariz\" width=\"400\" class=\"size-full wp-image-57562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Quick Kimchi + Crispy Tofu Salad. Photo: Matt Armendariz\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 2 to 4\u003c/em>\u003c/p>\n\u003cp>Effort Level: Plan Ahead\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 loosely packed cups chopped savoy or Napa cabbage\u003cbr>\n1⁄2 cup water\u003cbr>\n6 garlic cloves, smashed in a garlic press\u003cbr>\n1⁄2 sheet Pacific nori\u003cbr>\n5 tablespoons sesame oil\u003cbr>\n1⁄4 cup unseasoned rice vinegar\u003cbr>\n2 green onions, thinly sliced (everything but the bulb)\u003cbr>\nJuice of 1⁄2 lime\u003cbr>\n1 teaspoon diced ginger\u003cbr>\n1⁄2 teaspoon granulated white sugar\u003cbr>\n1⁄2 to 1 teaspoon salt-free chili oil\u003cbr>\n2 cups cubed firm tofu, 1⁄2 inch high and 1 inch wide\u003cbr>\n1⁄4 teaspoon ground turmeric\u003cbr>\nToasted white sesame seeds\u003cbr>\nRed chili pepper flakes\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Put the cabbage, water, and the garlic into a pot and bring to a rolling boil over medium heat. Cook until the cabbage is soft and wilted, 8 to 10 minutes. Meanwhile, using scissors, shred the nori into very thin 2-inch strips. Cut until you have about 1⁄2 cup of shredded nori; save any extra.\u003c/p>\n\u003cp>In an airtight container, whisk together 2 tablespoons of the sesame oil, the rice vinegar, nori, three-quarters of the green onions, the lime juice, ginger, sugar, and chili oil.\u003c/p>\n\u003cp>When the cabbage and garlic mixture has cooked, remove the pot from of the heat and drain out any leftover liquid. Transfer the cabbage and garlic to the container with the rice vinegar marinade. Place the lid on top, shake vigorously to coat. Place the tofu, 2 tablespoons of the sesame oil, and the turmeric in another airtight container, and shake it gently to spread the oil and spice. Place the cabbage and tofu containers in the refrigerator and marinate for 24 hours.\u003c/p>\n\u003cp>When you’re close to eating time, heat 1 tablespoon of the sesame oil in a skillet over high heat. Take the cubes of tofu out of their marinade and, working in batches, fry until their skin bubbles and turns golden brown, 3 to 5 minutes. Flip them over, sprinkle some sesame seeds on top, and fry the opposite sides, 3 to 5 minutes more. Repeat until all the tofu cubes are cooked. They are now yellow, crispy, and ready to be eaten.\u003c/p>\n\u003cp>To serve, place a serving of kimchi salad in bowls or on a plate and then layer the tofu on top. Sprinkle with leftover green onion slices, more sesame seeds, and chili pepper fl akes, to taste if desired.\u003c/p>\n\u003cp>\u003cstrong>sodium count:\u003c/strong>\u003cbr>\nSavoy cabbage: 20mg per 1 cup shredded; Cabbage (general variety): 13mg per 1 cup shredded; Tofu: 0 to 10mg depending on brand\u003c/p>\n\u003chr>\n\u003ch2>Recipe: Coconut Dream Bars\u003c/h2>\n\u003cp>This recipe for Dream Bars is from my wonderful grandmother, who I am sure pickpocketed it from someone else. But for the sake of legacy and honor, we will just go ahead and give her full credit.\u003cbr>\nThese brookies (brownie cookies) are good. Really good. They are dense and insanely sweet, and the real surprise comes from the crunchy brown sugar crust (who knew you could make a crust from sugar?) and sweetened, sugar-soaked coconut (who knew coconut could get even tastier?). This is what makes them really addictive. So don’t be embarrassed when you find yourself picking at the caramelized pieces of dream bars that stick to the side of the pan. I do it, too, every time I make them.\u003c/p>\n\u003cp>This dessert is superchewy and it holds up well when given a deep dunk in a glass of coconut milk. To make them, you need only a few bowls, one pan, and 40 minutes of your precious time. So bake up a batch whenever you have a sweet-tooth craving and an hour to spare. And make sure to grab a few for yourself before daring to share with others.\u003c/p>\n\u003cp>To jazz them up, pair the bars with fresh strawberries or raspberries, or even a drizzle of melted dark chocolate on the top, because who says no to melted chocolate? These are sweet dreams come true.\u003c/p>\n\u003cfigure id=\"attachment_57561\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coconut-dream-bars600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coconut-dream-bars600.jpg\" alt=\"Coconut Dream Bars. Photo: Matt Armendariz\" width=\"400\" class=\"size-full wp-image-57561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut Dream Bars. Photo: Matt Armendariz\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 12 to 16 bars\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup unsweetened shredded coconut\u003cbr>\n1 cup sugar water (1 cup water plus 1 cup granulated white sugar)\u003cbr>\n1 cup plus 2 tablespoons all-purpose flour\u003cbr>\n8 tablespoons (1 stick) unsalted butter, cut into small chunks and softened at room temperature\u003cbr>\n1 1/2 cups packed dark brown sugar\u003cbr>\n2 large eggs, beaten\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n1/2 teaspoons sodium-free baking powder\u003cbr>\nPowdered sugar\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 350°F.\u003c/p>\n\u003cp>Place the coconut into a small bowl, and in a small saucepan, bring the sugar water to a simmer over a medium-low heat. When it begins bubbling, pour the sugar water over the coconut and let it soak for 30 minutes. Drain the coconut from the sugar water.\u003c/p>\n\u003cp>In a separate small bowl, using your fingers to mix 1 cup of the flour, the softened butter cubes, and 1/2 cup of the brown sugar until it forms a crumbly dough. This is your crust.\u003c/p>\n\u003cp>Spread the dough evenly along the bottom of a greased 8 by 8-inch baking pan, using your fingers to press the dough onto the bottom and sides of the pan. Your crust should be about 1/2 inch thick. Place the pan in the oven and bake until the crust is lightly browned, 15 minutes. Remove the pan from the oven and let the crust cool for about 10 minutes.\u003c/p>\n\u003cp>Meanwhile, mix the remaining 1 cup brown sugar, the eggs, vanilla extract, remaining 2 tablespoons flour, the baking powder, and the drained coconut. Pour the mixture evenly over the crust.\u003cbr>\nPlace the dream bars in the oven and bake for 25 minutes. When the top has turned a caramel-brown color and has hardened, remove the bars from the oven, sprinkle with powdered sugar, and serve warm.\u003c/p>\n\u003cp>\u003cstrong>sodium count:\u003c/strong>\u003cbr>\nRaw coconut: 0 to 15mg per 1 cup depending on brand; Eggs: 71mg per large egg\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Recipes reprinted with permission from\u003c/em> \u003ca href=\"http://www.amazon.com/Sodium-Girls-Limitless-Low-Sodium-Cookbook/dp/1118123778\">\u003cem>Sodium Girl's Limitless Low-Sodium Cookbook\u003c/em>\u003c/a>\u003c/p>\n\n",
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"excerpt": "The bubbly voice behind the blog Sodium Girl has a new cookbook. Sarah Henry talks with Jessica Goldman Foung about finding flavor outside the salt shaker.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57569\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jessica-Goldman1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jessica-Goldman1000.jpg\" alt=\"Jessica Goldman Foung started eating for health after illness struck. Photo: Norbert von der Groeben, courtesy Stanford Hospital & Clinics\" width=\"1000\" height=\"578\" class=\"size-full wp-image-57569\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jessica Goldman Foung started eating for health after illness struck. Photo: Norbert von der Groeben, courtesy Stanford Hospital & Clinics\u003c/figcaption>\u003c/figure>\n\u003cp>There likely aren't many cookbooks out there that include a nod to the author's kidneys in the acknowledgments. But in Jessica Goldman Foung's \u003ca href=\"http://www.amazon.com/Sodium-Girls-Limitless-Low-Sodium-Cookbook/dp/1118123778\">\u003cem>Sodium Girl's Limitless Low-Sodium Cookbook\u003c/em>\u003c/a>, she not only thanks these vital organs, she does so by name. She calls her kidneys Frank and Stein.\u003c/p>\n\u003cp>Given Goldman Foung's health history -- the woman nearly died during her college years, the result of an aggressive form of lupus attacking her kidneys and brain that required chemotherapy to combat -- her fondness for her resilient kidneys is understandable. \u003c/p>\n\u003cp>At 21, Goldman Foung found herself on dialysis waiting for a transplant. She could have wallowed in the misery of it all, instead she opted to overhaul her diet and began a strict low-sodium, no-salt regimen. With that shift, and in concert with topnotch medical care, her kidneys began regenerating over the course of a year in such a way that not even her doctors at Stanford Hospital could fully explain. Fast forward to today and she's officially been kicked off the kidney transplant list for nine years and has stayed healthy and active through diet and medications alone.\u003c/p>\n\u003cp>Given all she went through -- and learned along the way -- she sought to share her experiences with others who might benefit from a low-sodium way of life. In 2009 she began her blog, \u003ca href=\"http://www.sodiumgirl.com/\">Sodium Girl\u003c/a>, and ever since she's been experimenting with creating tasty favorite foods and comfort fare \u003cem>sans \u003c/em>salt in her kitchen. The self-taught cook champions finding alternative flavors through techniques like smoking and roasting, by drawing on the natural salty taste found in foods like beets and celery and in experimenting with spices. She's also the queen of substitutions to create finger-licking food. Think: molasses for miso, cauliflower for cheese, balsamic blueberry sauce for BBQ sauce, and tamarind paste for soy sauce to create a teriyaki-like alternative. \u003c/p>\n\u003cp>The granddaughter of \u003ca href=\"http://www.goldmanfund.org/html/about/history.html\">philanthropists Richard and Rhoda Goldman\u003c/a> (perhaps best known for the \u003ca href=\"http://www.goldmanprize.org/\">Goldman Environmental Prize\u003c/a>), this bubbly 30-year-old has worked in development for \u003ca href=\"http://www.odcdance.org/\">ODC Dance Company\u003c/a> and is soon to sit on the board of \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a>, where she first had the chance to wax poetic about produce and other wholesome foods for the non-profit's newsletter. The self-described foodlanthropist writes regularly for \u003ca href=\"http://www.ediblesanfrancisco.com/\">\u003cem>Edible San Francisco\u003c/em>\u003c/a> and lives in Noe Valley with her husband and 4-month-old daughter Nomi.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Goldman Foung will talk buffalo wings, pad Thai, and baked macaroni and peas -- all whipped up without the addition of those addictive white crystals, at a reading at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books on March 3\u003c/a>. She'll also hold cooking demonstrations at \u003ca href=\"http://18reasons.org/calendar.php\">18 Reasons on March 4\u003c/a> and \u003ca href=\"http://www.cuesa.org/events/2013/seasonal-cooking-demo-jessica-goldman-foung\">at CUESA on March 30\u003c/a>. Sodium Girl spoke with Bay Area Bites last week and shared recipes from her new book too.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Sodium-Girl-Book-Jacket-e1359657421753.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Sodium-Girl-Book-Jacket-e1359657421753.jpg\" alt=\"Sodium Girls Limitless Low-Sodium Cookbook\" width=\"300\" class=\"aligncenter size-full wp-image-57555\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you start your food blog?\u003c/strong>\u003c/p>\n\u003cp>I was trying to figure out what kind of job was going to work for my health and my body. I wanted to be a writer -- I was a creative writing major at Stanford -- but I basically had to start my career from ground zero. The best advice I got at the time was start with a blog and write about what you know, and what I know about is living with lupus and eating a low-sodium diet.\u003c/p>\n\u003cp>One of my first posts -- the \u003ca href=\"http://www.sodiumgirl.com/blackdresstheory/\">black dress theory\u003c/a> uses the analogy that losing salt from your diet is like not having black in your closet. It was the moment when I found my voice. I wanted to talk about a low-sodium life in a way people can relate to. It was a younger, fresher, more positive and playful way to tackle the subject with spirit.\u003c/p>\n\u003cp>Everyone had always told me to write about my experience being sick but I had never found the right vehicle. Food became the perfect way to write about overcoming challenges, making the most of things, and using your hardships to set sail on new adventures. \u003c/p>\n\u003cp>\u003cstrong>Are there many other low-sodium cookbooks?\u003c/strong>\u003c/p>\n\u003cp>There's a good handful but what's missing is the low-sodium cookbook that can be on anyone's shelf that you can share with friends or take out when you're having a dinner party, one that leaves you with the knowledge you can salt-free any recipe and make it work. That's where my cookbook comes in.\u003c/p>\n\u003cp>Low-sodium cooking has been excommunicated from the culinary world because salt has been put on this flavor pedestal. We've got to change that so low sodium is seen more like vegan or gluten-free cooking. It adds to the culinary playbook versus being totally separate from it.\u003c/p>\n\u003cfigure id=\"attachment_57573\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kimchi-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kimchi-burger.jpg\" alt=\"Say what? A kimchi umami burger with no added salt. Photo: Jessica Goldman Foung\" width=\"500\" height=\"355\" class=\"size-full wp-image-57573\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Say what? A kimchi umami burger with no added salt. Photo: Jessica Goldman Foung\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did you eat before you got sick?\u003c/strong>\u003c/p>\n\u003cp>I was a junk food eater. I think I would be in big trouble if I hadn't gotten sick because I ate Taco Bell and French fries all the time. I grew up in a family where we used a microwave to steam our vegetables and we ordered out three nights a week; I ate a lot of Chinese food and pizza. I was also a very unadventurous eater: I was mostly just into traditional American comfort fare. \u003c/p>\n\u003cp>\u003cstrong>Do you miss the taste of salt?\u003c/strong>\u003c/p>\n\u003cp>I actually don't even remember it. Some people ask me about salt substitutes but I'm like: 'Why would you even go there?' Salt is almost offensive to my mouth now because it's so strong to me. \u003c/p>\n\u003cp>\u003cstrong>What are some of the myths about low-sodium food that you've dispelled by living without salt?\u003c/strong>\u003c/p>\n\u003cp>Low-sodium food is viewed as dull, boring, time consuming, and costly. Also: No eating out, no eating convenience or comfort foods, nothing canned, and no eating with friends. I discovered that none of those things have to be true. Now, if you just remove salt, a dish is going to be unappealing, because it's just the food you love without salt and that's not going to work. I joke about endangered spices: Because we're so focused on only using salt other spices may become extinct. But celery seed is a great salt replacement, because it has so much natural sodium taste. Curry, cumin, and coriander seed are strong flavors you can use everywhere. I'm having a passionate affair with those three right now. But there are so many spices to play with -- smoked paprika, dill, mace.\u003c/p>\n\u003cfigure id=\"attachment_57578\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chix1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chix1000.jpg\" alt=\"Sodium Girl's salt-free version of the classic comfort fare buffalo wings. Photo: Jessica Goldman Foung\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57578\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sodium Girl's salt-free version of the classic comfort fare buffalo wings. Photo: Jessica Goldman Foung\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How is it dining around town with your dietary needs?\u003c/strong>\u003c/p>\n\u003cp>San Francisco has been so accommodating. I tell people in situations like mine: Don't be afraid to strike up a relationship. If you have a restaurant you love to go to, call ahead, meet with the manager, and sit down and say: 'Here is what I'm living with, what do you need me to do to make it easier for people? How many days ahead do you need me to call?' If you make relationships you're going to get food cooked the way you need it. And then you don't feel like an outsider anymore; if anything you feel like a VIP diner. I probably get better meals than my friends because they're usually made by the head chef, to order, with so much care.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfmaverick.com/\">Maverick\u003c/a> was the first place where I received a salt-free meal that was cooked with as much flair as all the other plates coming out of the kitchen. \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> is down the street from me, so I go maybe twice a month -- frequenting a place definitely helps. The more they cook for me the more adventurous they get. I went to \u003ca href=\"http://www.nojosf.com/\">Nojo\u003c/a>, the Japanense izakaya restaurant, with a last-minute reservation thinking I could get sashimi, which is easy for me. I took one look at the menu and thought there's no way I can eat here I'll just drink my dinner. But the \u003ca href=\"http://www.ediblesanfrancisco.com/?p=4228\">chef Greg Dunmore\u003c/a> circled on the menu what he thought he could do over for me salt- free. I had chicken neck, sautéed chicken liver, and food flavored with his personal stash of special chili peppers. \u003c/p>\n\u003cp>\u003cstrong>Why invite prominent chefs, including \u003ca href=\"http://tracidesjardins.com/\">Traci Des Jardins\u003c/a> (Jardiniere, Mijita Cocina Mexicana), \u003ca href=\"http://www.sfmaverick.com/scott_youkilis.asp\">Scott Youkilis\u003c/a> (Maverick, Hog & Rocks) and \u003ca href=\"http://www.hubertkeller.com/\">Hubert Keller\u003c/a> (Fleur de Lys), to contribute recipes to this book?\u003c/strong>\u003c/p>\n\u003cp>Chefs love to create new tastes and they love a challenge, this is what they do and why they cook. Their contributions are testimony that even top chefs can have fun and hold the salt, in dishes full of flavors, layers, and unexpected combinations.\u003c/p>\n\u003cp>\u003cstrong>Were there any recipe flops that didn't make it into the book?\u003c/strong>\u003c/p>\n\u003cp>The one I wanted in there that didn't make it was pho. I got it right on my first try but didn't write anything down and I wasn't able to replicate it again. I will have a faux pho on my website at some stage.\u003c/p>\n\u003cp>\u003cstrong>What's your day-to-day life like living with lupus?\u003c/strong>\u003c/p>\n\u003cp>I deal with chronic joint pain, chronic fatigue, and I'm immune suppressed, so I don't have a lot of reserves. I also have hypertension from my kidneys. I have to watch my fluid retention and all that fun stuff. And there are lots of aftershocks from chemo. For the most part, though, I'm busier and more active than most people I know. My condition has never stopped me from doing anything I wanted to do, I just have to be creative about it. I'm on a ton of meds and I have to check in with my doctors on a regular basis, but so much less so than when I was younger. When I was writing the book I was like: 'Okay kidneys, don't fail on me now because that would be really bad marketing.' \u003c/p>\n\u003cp>\u003cstrong>Are you always able to remain upbeat in the face of adversity?\u003c/strong>\u003c/p>\n\u003cp>My life before my illness prepared me for when I got sick. I was misdiagnosed with juvenile rheumatoid arthritis, which is what my mom has, so I have this amazing role model of a woman. You would never know she was sick. She's always positive. Her theory is when your life is changed, change your life. When I got sick I had a rule: It was okay to be sad but you couldn't do it in my hospital room. When I shaved my head, I invited friends over and we had drinks and played music. It's not like I don't break down, I do. Having a good three-hour cry is important, and then you eat chocolate and you call it a day. At a certain point it's not useful energy and I have only so much energy.\u003c/p>\n\u003cp>\u003cstrong>Why have you chosen to donate a portion of your book's royalties to \u003ca href=\"http://wholesomewave.org/\">Wholesome Wave\u003c/a>?\u003c/strong>\u003c/p>\n\u003cp>Philanthropy has always been a part of my life. I'm a Goldman, I don't usually talk about it much, but I'm embracing it as I get older. I never wanted people to think that I was spoiled or to judge me. I wanted to have a career for myself outside of my family, which is funny because I went into the nonprofit world. But I always wanted to be in a profession where I was giving back. I worked for the \u003ca href=\"http://www.arthritis.org/\">Arthritis Foundation\u003c/a> and ODC, and while health and the arts are really important it never felt like I was touching enough people and having a big enough impact. I watched \u003ca href=\"http://www.sonypictures.com/homevideo/julieandjulia/\">\"Julie & Julia\"\u003c/a> and \"\u003ca href=\"http://www.takepart.com/foodinc\">Food, Inc.\u003c/a>\" on the same day when I was in the middle of funemployment and I realized that food was going to be it for me, that access point that combines social issues, education, the environment, and health.\u003c/p>\n\u003cp>Sustainable agriculture has become my passion and my book talks about using fresh ingredients when so few people have access to good fresh food or the cost is prohibitive. It's a bigger problem than I can solve and not my expertise, so the only way I could write this book and have it sit well with me is to have it help fund people who are addressing the issue of fresh food access for everyone.\u003c/p>\n\u003cfigure id=\"attachment_57576\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad1000.jpg\" alt=\"Fresh food for all: Pickled beet salad Photo: Jessica Goldman Foung\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57576\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh food for all: Pickled beet salad Photo: Jessica Goldman Foung\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Is there a takeaway from writing this cookbook you'd like to share with home cooks? \u003c/strong>\u003c/p>\n\u003cp>People freak out when they're cooking a recipe and they don't have an ingredient when that really is the moment when they should jump for joy. Don't have a potato but have an apple? Go for it -- that will automatically change the dish. Enjoy experimenting, don't think recipes are set in stone, and remember that you have creative license when you cook. That's one of my favorite ways to cook: To switch out an ingredient and make it your own, just different enough, say, using fennel instead of celery. It's all good.\u003c/p>\n\u003cp>\u003cstrong>What's next?\u003c/strong>\u003c/p>\n\u003cp>I'm teaching a writing class through continuing education at Stanford in April \u003ca href=\"https://continuingstudies.stanford.edu/courses/course.php?cid=20123_PDV+26\">Writing Through Illness\u003c/a>. I've been very lucky I have this platform where I get to share my experiences and it's so empowering and I think that's why I never see myself as losing out. I gained so much from telling my story. Not everyone realizes they can have that platform. It's a five-week course and at the end we're doing an open mic at the medical school. \u003c/p>\n\u003cp>And I'd really like to write an interactive children's story for kids with kidney disease for while they're in doctors' waiting rooms. I think I'll call it \u003cem>The Adventures of Frank and Stein\u003c/em>. Frank and Stein really need their own book.\u003c/p>\n\u003cfigure id=\"attachment_57581\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bloody-mary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bloody-mary.jpg\" alt=\"Time for a low-sodium Bloody Mary. We thought you'd never ask. Photo: Jessica Goldman Foung\" width=\"500\" height=\"375\" class=\"size-full wp-image-57581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Time for a low-sodium Bloody Mary. We thought you'd never ask. Photo: Jessica Goldman Foung\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch2>Recipe: Quick Kimchi + Crispy Tofu Salad\u003c/h2>\n\u003cp>Kimchi comes in jars. It’s bright red. It’s salty. It was once just a Korean side dish or topper for steamed rice. But now it can be found in pancakes, on pizzas, and in major grocery store aisles. And while you cannot make an exact replica without the salt—which is an essential part of the fermentation process—you can get close with similarly punchy ingredients like chili oil, nori, vinegar, sugar, garlic, and sesame oil. The cabbage takes at least a day to soak in all the good flavors, so prepare ahead for this salad. The rest is simple and easy to assemble. Oh, and before I forget, don’t skip the crisped tofu. It adds welcome firm bite to the otherwise slick greens.\u003c/p>\n\u003cfigure id=\"attachment_57562\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kimchi-Tofu-Salad600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kimchi-Tofu-Salad600.jpg\" alt=\"Quick Kimchi + Crispy Tofu Salad. Photo: Matt Armendariz\" width=\"400\" class=\"size-full wp-image-57562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Quick Kimchi + Crispy Tofu Salad. Photo: Matt Armendariz\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 2 to 4\u003c/em>\u003c/p>\n\u003cp>Effort Level: Plan Ahead\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 loosely packed cups chopped savoy or Napa cabbage\u003cbr>\n1⁄2 cup water\u003cbr>\n6 garlic cloves, smashed in a garlic press\u003cbr>\n1⁄2 sheet Pacific nori\u003cbr>\n5 tablespoons sesame oil\u003cbr>\n1⁄4 cup unseasoned rice vinegar\u003cbr>\n2 green onions, thinly sliced (everything but the bulb)\u003cbr>\nJuice of 1⁄2 lime\u003cbr>\n1 teaspoon diced ginger\u003cbr>\n1⁄2 teaspoon granulated white sugar\u003cbr>\n1⁄2 to 1 teaspoon salt-free chili oil\u003cbr>\n2 cups cubed firm tofu, 1⁄2 inch high and 1 inch wide\u003cbr>\n1⁄4 teaspoon ground turmeric\u003cbr>\nToasted white sesame seeds\u003cbr>\nRed chili pepper flakes\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Put the cabbage, water, and the garlic into a pot and bring to a rolling boil over medium heat. Cook until the cabbage is soft and wilted, 8 to 10 minutes. Meanwhile, using scissors, shred the nori into very thin 2-inch strips. Cut until you have about 1⁄2 cup of shredded nori; save any extra.\u003c/p>\n\u003cp>In an airtight container, whisk together 2 tablespoons of the sesame oil, the rice vinegar, nori, three-quarters of the green onions, the lime juice, ginger, sugar, and chili oil.\u003c/p>\n\u003cp>When the cabbage and garlic mixture has cooked, remove the pot from of the heat and drain out any leftover liquid. Transfer the cabbage and garlic to the container with the rice vinegar marinade. Place the lid on top, shake vigorously to coat. Place the tofu, 2 tablespoons of the sesame oil, and the turmeric in another airtight container, and shake it gently to spread the oil and spice. Place the cabbage and tofu containers in the refrigerator and marinate for 24 hours.\u003c/p>\n\u003cp>When you’re close to eating time, heat 1 tablespoon of the sesame oil in a skillet over high heat. Take the cubes of tofu out of their marinade and, working in batches, fry until their skin bubbles and turns golden brown, 3 to 5 minutes. Flip them over, sprinkle some sesame seeds on top, and fry the opposite sides, 3 to 5 minutes more. Repeat until all the tofu cubes are cooked. They are now yellow, crispy, and ready to be eaten.\u003c/p>\n\u003cp>To serve, place a serving of kimchi salad in bowls or on a plate and then layer the tofu on top. Sprinkle with leftover green onion slices, more sesame seeds, and chili pepper fl akes, to taste if desired.\u003c/p>\n\u003cp>\u003cstrong>sodium count:\u003c/strong>\u003cbr>\nSavoy cabbage: 20mg per 1 cup shredded; Cabbage (general variety): 13mg per 1 cup shredded; Tofu: 0 to 10mg depending on brand\u003c/p>\n\u003chr>\n\u003ch2>Recipe: Coconut Dream Bars\u003c/h2>\n\u003cp>This recipe for Dream Bars is from my wonderful grandmother, who I am sure pickpocketed it from someone else. But for the sake of legacy and honor, we will just go ahead and give her full credit.\u003cbr>\nThese brookies (brownie cookies) are good. Really good. They are dense and insanely sweet, and the real surprise comes from the crunchy brown sugar crust (who knew you could make a crust from sugar?) and sweetened, sugar-soaked coconut (who knew coconut could get even tastier?). This is what makes them really addictive. So don’t be embarrassed when you find yourself picking at the caramelized pieces of dream bars that stick to the side of the pan. I do it, too, every time I make them.\u003c/p>\n\u003cp>This dessert is superchewy and it holds up well when given a deep dunk in a glass of coconut milk. To make them, you need only a few bowls, one pan, and 40 minutes of your precious time. So bake up a batch whenever you have a sweet-tooth craving and an hour to spare. And make sure to grab a few for yourself before daring to share with others.\u003c/p>\n\u003cp>To jazz them up, pair the bars with fresh strawberries or raspberries, or even a drizzle of melted dark chocolate on the top, because who says no to melted chocolate? These are sweet dreams come true.\u003c/p>\n\u003cfigure id=\"attachment_57561\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coconut-dream-bars600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coconut-dream-bars600.jpg\" alt=\"Coconut Dream Bars. Photo: Matt Armendariz\" width=\"400\" class=\"size-full wp-image-57561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut Dream Bars. Photo: Matt Armendariz\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 12 to 16 bars\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup unsweetened shredded coconut\u003cbr>\n1 cup sugar water (1 cup water plus 1 cup granulated white sugar)\u003cbr>\n1 cup plus 2 tablespoons all-purpose flour\u003cbr>\n8 tablespoons (1 stick) unsalted butter, cut into small chunks and softened at room temperature\u003cbr>\n1 1/2 cups packed dark brown sugar\u003cbr>\n2 large eggs, beaten\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n1/2 teaspoons sodium-free baking powder\u003cbr>\nPowdered sugar\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 350°F.\u003c/p>\n\u003cp>Place the coconut into a small bowl, and in a small saucepan, bring the sugar water to a simmer over a medium-low heat. When it begins bubbling, pour the sugar water over the coconut and let it soak for 30 minutes. Drain the coconut from the sugar water.\u003c/p>\n\u003cp>In a separate small bowl, using your fingers to mix 1 cup of the flour, the softened butter cubes, and 1/2 cup of the brown sugar until it forms a crumbly dough. This is your crust.\u003c/p>\n\u003cp>Spread the dough evenly along the bottom of a greased 8 by 8-inch baking pan, using your fingers to press the dough onto the bottom and sides of the pan. Your crust should be about 1/2 inch thick. Place the pan in the oven and bake until the crust is lightly browned, 15 minutes. Remove the pan from the oven and let the crust cool for about 10 minutes.\u003c/p>\n\u003cp>Meanwhile, mix the remaining 1 cup brown sugar, the eggs, vanilla extract, remaining 2 tablespoons flour, the baking powder, and the drained coconut. Pour the mixture evenly over the crust.\u003cbr>\nPlace the dream bars in the oven and bake for 25 minutes. When the top has turned a caramel-brown color and has hardened, remove the bars from the oven, sprinkle with powdered sugar, and serve warm.\u003c/p>\n\u003cp>\u003cstrong>sodium count:\u003c/strong>\u003cbr>\nRaw coconut: 0 to 15mg per 1 cup depending on brand; Eggs: 71mg per large egg\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipes reprinted with permission from\u003c/em> \u003ca href=\"http://www.amazon.com/Sodium-Girls-Limitless-Low-Sodium-Cookbook/dp/1118123778\">\u003cem>Sodium Girl's Limitless Low-Sodium Cookbook\u003c/em>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "In Praise Of The Humble Lentil",
"title": "In Praise Of The Humble Lentil",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_57522\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lentils.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lentils.jpg\" alt=\"Three types of lentils in jars. Photo: T. Susan Chang for NPR\" width=\"890\" height=\"500\" class=\"size-full wp-image-57522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three types of lentils in jars. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/10593559/t-susan-chang\">T. Susan Chang\u003c/a>, \u003ca href=\"http://www.npr.org/2013/02/25/172894702/in-praise-of-the-humble-lentil\">Kitchen Window at NPR Food\u003c/a> (2/27/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#mejadra\">Mudardara (Mejadra)\u003c/a>, \u003ca href=\"#meatballs\">Lentil Meatballs With Lemon Pesto\u003c/a> and \u003ca href=\"#dal\">Red Lentil Dal\u003c/a>.\u003c/p>\n\u003cp>The year I discovered lentils, I was broke and lonely and didn't know how to cook. Lentils, it turned out, would have gone a long way toward providing the solution to some of these problems. However, when I first had them, they were a mystery.\u003c/p>\n\u003cp>They also were the cheapest thing on the menu at the Middle Eastern deli around the corner. The dish was \u003cem>mudardara\u003c/em>, I was told. \"What's that again?\" I said, unable to untangle the knot of plosive consonants. It was repeated.\u003c/p>\n\u003cp>I sat by the window, watching the rain trickle down the plate glass, and slowly ate what I couldn't pronounce: the rice, the lentils, the caramelized onions. At the time, it seemed like the best food in the world — filling, nutty and earthen, the onions sweet and crisp on the edges. As I walked the block home, I muttered, \"Muhdaahrderer, moojardarah, murdarjerer,\" stumbling over the rolled \"r\" in the middle and wondering how I would go about ordering it the next time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I didn't know then that \u003cem>mudardara\u003c/em> is as common as can be — a staple found throughout the Arab world — and is spelled \u003cem>mejadra \u003c/em>and\u003cem> mjaddarah\u003c/em> among others. Though it's thought to have originated in Persia, it's eaten everywhere between Greece and India, from North Africa to the Black Sea. Even if you have almost nothing, you can probably scrape together a handful of rice and a handful of lentils, and if you can do that, you have \u003cem>mudardara\u003c/em>.\u003c/p>\n\u003cp>Like many other intrinsically boring foods — say, tofu or grits — lentils shine because they get out of the way. They provide a vehicle and a backdrop for other flavors — whether it's good olive oil and gently gilded onions, or ground spices or minted yogurt. They provide a sturdy, comforting stage for a colorful cast of characters, from chaste cumin to tart sumac, brilliant lemon zest to cool cucumber.\u003c/p>\n\u003cp>It took me awhile to learn my away around the understated charm of lentils. I started with \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=95605411\">soup\u003c/a>, which was a cinch to make. Dry lentils were another story. Eventually, after many tooth-cracking undercooked lentils, I learned to pan-steam them with rice into the corner deli's signature dish. I learned, too, that the flavor wasn't magic. It was onions, as is usually the case. It's said that Esau's mess of potage — the one for which he sold his birthright — was an early variation of \u003cem>mudardara\u003c/em>. If it had fried onions, then I think I know how he felt.\u003c/p>\n\u003cp>Over the years, I have come to love lentils many different ways. I eat them in stews. I eat them seethed with bits of bacon or salt pork. I like them in cold salads. I especially like the red split lentils as \u003ca href=\"http://www.npr.org/2012/10/16/163014529/dals-simple-indian-comfort-food\">a hot, spiced \u003c/a>\u003ca href=\"http://www.npr.org/2012/10/16/163014529/dals-simple-indian-comfort-food\">dal\u003c/a>\u003cem>. \u003c/em>I recently found a recipe that transforms them into \"meatballs\" — airy, nutty, meatless ones.\u003c/p>\n\u003cp>Yet time and again, I return to that ancient blend of rice and legumes. It's not that I would sell my birthright (whatever that might be — my father's name? my mother's good teeth?). But somehow, after eating my lentils, I always feel comfortably full, as if I could want for nothing. And if I can pass along to my children the know-how expressed in a dash of cumin, a handful of grains and a crisply dealt-with onion, surely that's an inheritance worth a good deal more than a hill of beans.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"mejadra\">\u003c/a>Recipe: Mudardara, Or Mejadra\u003c/h3>\n\u003cp>\u003cem>This version comes from \u003c/em>Jerusalem\u003cem> (10 Speed Press, 2012), the smashing cookbook by Yotam Ottolenghi and Sami Tamimi. It has lots and lots of fried onions. It's not a deep fry so much as a shallow fry, and the onions are so very, very good. If you don't want to fry, you can certainly caramelize the onions instead (using 3 tablespoons of oil and taking unhurried pains with the texture and the color).\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_57521\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lentilsmejadra.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lentilsmejadra.jpg\" alt=\"Mudardara, Or Mejadra. Photo: T. Susan Chang for NPR\" width=\"750\" height=\"500\" class=\"size-full wp-image-57521\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mudardara, Or Mejadra. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings \u003c/em>\u003c/p>\n\u003cp>1 1/4 cups green or brown lentils\u003c/p>\n\u003cp>4 medium onions (1 1/2 pounds before peeling)\u003c/p>\n\u003cp>3 tablespoons all-purpose flour\u003c/p>\n\u003cp>1 1/2 teaspoons salt, divided\u003c/p>\n\u003cp>1 cup sunflower oil\u003c/p>\n\u003cp>2 teaspoons cumin seeds\u003c/p>\n\u003cp>1 1/2 tablespoons coriander seeds\u003c/p>\n\u003cp>1 cup basmati rice\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1/2 teaspoon ground turmeric\u003c/p>\n\u003cp>1 1/2 teaspoons ground allspice\u003c/p>\n\u003cp>1 1/2 teaspoons ground cinnamon\u003c/p>\n\u003cp>1 teaspoon sugar\u003c/p>\n\u003cp>Freshly ground black pepper\u003c/p>\n\u003cp>1 1/2 cups water\u003c/p>\n\u003cp>Place the lentils in a small saucepan, cover with plenty of water, bring to a boil and cook 12 to 15 minutes, until lentils have softened but still have a little bite. Drain and set aside.\u003c/p>\n\u003cp>Peel onions and slice thinly. Place on a large flat plate, sprinkle with the flour and 1 teaspoon salt, and mix well with your hands. Heat sunflower oil in a medium heavy-bottomed saucepan placed over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously. Reduce the heat to medium-high and carefully (it may spit!) add a third of the sliced onion. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice golden brown color and turns crispy (adjust the temperature so the onion doesn't fry too quickly and burn). Use the spoon to transfer the onion to a colander lined with paper towels and sprinkle with a little more salt. Do the same with the other two batches of onion, adding a little extra oil if needed.\u003c/p>\n\u003cp>Wipe clean the saucepan in which you fried the onion, and put in the cumin and coriander seeds. Place over medium heat and toast the seeds for a minute or two. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, remaining 1/2 teaspoon salt and plenty of black pepper. Stir to coat the rice with the oil, then add the cooked lentils and the water. Bring to a boil, cover with a lid and simmer over very low heat for 15 minutes.\u003c/p>\n\u003cp>Remove from the heat, lift off the lid and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes.\u003c/p>\n\u003cp>Finally, add half the fried onion to the rice and lentils and stir gently with a fork. Pile the mixture in a shallow serving bowl and top with the rest of the onion.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"meatballs\">\u003c/a>Recipe: Lentil Meatballs With Lemon Pesto\u003c/h3>\n\u003cp>\u003cem>These meatballs, from Sara Forte's \u003c/em>The Sprouted Kitchen\u003cem> (10 Speed Press, 2012), are surprisingly light in texture, though robust in flavor. Don't skip the pesto, as it makes the dish — if Meyer lemons are not to be had, regular lemons will do.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_57523\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lentilsmeatballs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lentilsmeatballs.jpg\" alt=\"Lentil Meatballs With Lemon Pesto. Photo: T. Susan Chang for NPR\" width=\"750\" height=\"500\" class=\"size-full wp-image-57523\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lentil Meatballs With Lemon Pesto. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>1 cup lentils, rinsed\u003c/p>\n\u003cp>2 cups water\u003c/p>\n\u003cp>2 large eggs, lightly beaten\u003c/p>\n\u003cp>1 tablespoon extra-virgin olive oil\u003c/p>\n\u003cp>3/4 cup ricotta\u003c/p>\n\u003cp>1/4 cup freshly grated Parmesan cheese\u003c/p>\n\u003cp>2 cloves garlic, minced\u003c/p>\n\u003cp>1/2 teaspoon fennel seeds\u003c/p>\n\u003cp>2 tablespoons chopped fresh flat-leaf parsley\u003c/p>\n\u003cp>A few pinches of fresh thyme leaves or dried thyme\u003c/p>\n\u003cp>1 teaspoon sea salt\u003c/p>\n\u003cp>1 teaspoon freshly ground pepper\u003c/p>\n\u003cp>2/3 cup breadcrumbs\u003c/p>\n\u003cp>\u003cstrong>Lemon Pesto Sauce\u003c/strong>\u003c/p>\n\u003cp>1 clove garlic\u003c/p>\n\u003cp>1/4 cup pine nuts\u003c/p>\n\u003cp>Grated zest and juice of 1 Meyer lemon\u003c/p>\n\u003cp>Pinch of sea salt\u003c/p>\n\u003cp>1 cup packed fresh basil leaves\u003c/p>\n\u003cp>1/4 to 1/3 cup extra-virgin olive oil\u003c/p>\n\u003cp>2 tablespoons freshly grated Parmesan cheese\u003c/p>\n\u003cp>2 tablespoons water\u003c/p>\n\u003cp>Put the lentils in a pot with the water and bring to a gentle boil over medium-high heat. Reduce the heat to a simmer and cook, uncovered, until the lentils are tender, 15 to 20 minutes, adding water if the liquid has evaporated and the lentils are still tough. Drain the lentils and set aside to cool.\u003c/p>\n\u003cp>Transfer the lentils to a food processor and pulse until a chunky puree forms. Transfer to a large mixing bowl and add the eggs, olive oil, ricotta, Parmesan, garlic, fennel seeds, parsley, thyme, salt and pepper. Stir to combine well. Stir in the bread crumbs and let sit at room temperature for 15 minutes to allow the flavors to blend.\u003c/p>\n\u003cp>Preheat the oven to 400 degrees, and line a rimmed baking sheet with parchment paper. In the meantime, make pesto. In a food processor or mini blender, blend the garlic, pine nuts, lemon zest and juice, and salt until smooth.\u003c/p>\n\u003cp>Add the basil, 1/4 cup of olive oil and Parmesan, and pulse again until smooth, adding more olive oil as needed to smooth it out, and a bit of water as needed to get a thinner, saucelike consistency.\u003c/p>\n\u003cp>Check the lentil mixture by rolling a 1-inch ball together between your palms; it should hold together fairly well. If it seems too wet, add another tablespoon or two of the breadcrumbs to the mixture. Roll the lentil mixture into 1-inch balls and arrange them on the prepared baking sheet. They don't need a lot of space between. If you like a bit more of a crust, give them a thin brush of olive oil. Bake until the tops are golden brown, gently turning the balls over halfway through, 15 to 20 minutes. Remove to cool slightly.\u003c/p>\n\u003cp>Serve with a drizzle of pesto sauce.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"dal\">\u003c/a>Recipe: Red Lentil Dal\u003c/h3>\n\u003cp>\u003cem>This very traditional recipe originally came from a family friend, Rohini Nilekani. I like it best with red split lentils (masoor dal), although yellow lentils (moong dal) also are good. You can find them at many natural foods stores, as well as online and at Indian groceries. The latter are your best bet for the harder-to-find items, such as fenugreek and curry leaves.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>1 1/2 cups red split lentils (masoor dal) or yellow lentils\u003c/p>\n\u003cp>3 tablespoons olive or vegetable oil\u003c/p>\n\u003cp>1 tablespoon black or brown mustard seeds\u003c/p>\n\u003cp>2 teaspoons fenugreek seeds\u003c/p>\n\u003cp>2 teaspoons cumin seeds\u003c/p>\n\u003cp>2 medium onions, finely chopped\u003c/p>\n\u003cp>1 or 2 small fresh green chili peppers (e.g. Thai bird chilies), finely chopped\u003c/p>\n\u003cp>10 to 12 curry leaves\u003c/p>\n\u003cp>4 tablespoons tomato paste\u003c/p>\n\u003cp>2 teaspoons ground coriander\u003c/p>\n\u003cp>Pinch of turmeric\u003c/p>\n\u003cp>Pinch of cayenne\u003c/p>\n\u003cp>1 teaspoon ground fennel seeds\u003c/p>\n\u003cp>Cilantro sprigs to garnish\u003c/p>\n\u003cp>Cooked rice\u003c/p>\n\u003cp>To cook the dal, place the lentils in a medium saucepan and cover with water by about 2 inches. Bring to a boil, reduce the heat and simmer, stirring often, until the dal forms a loose, tender mass (or until it achieves the texture you prefer), about 15 to 20 minutes depending on the age of the dal. Salt to taste.\u003c/p>\n\u003cp>In a heavy skillet, heat the oil over a medium-high flame until it shimmers. Grab a splatter screen or cover and add the mustard, fenugreek and cumin seeds to the pan (the mustard seeds will instantly begin to pop, so wield the splatter screen wisely). \u003cem>Before\u003c/em> the popping ceases, add the chopped onions, chili peppers and curry leaves, and reduce the heat to medium. Gently cook the onion mixture until the onions have softened and show a pale gold, stirring as you go and checking for salt, about 15 minutes.\u003c/p>\n\u003cp>Add the tomato paste and stir to amalgamate. If the onion-spice mixture is very dry and stiff, add water to loosen it until aromatic and slightly wet. Add the coriander, turmeric, cayenne and fennel and stir to mix. Add the cooked dal with salt to taste, and cook very gently until just married, turning off the heat before the pan dries out.\u003c/p>\n\u003cp>Garnish with cilantro and serve with rice. \u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nT. Susan Chang regularly reviews cookbooks for \u003cem>The Boston Globe\u003c/em>, NPR.org and the cookbook-indexing website \u003ca href=\"http://www.eatyourbooks.com/\">Eat Your Books\u003c/a>. She's the author of \u003ca href=\"http://www.amazon.com/Spoonful-Promises-Stories-Recipes-Well-Tempered/dp/0762772506/ref=sr_1_1?ie=UTF8&s=books&qid=1303827445&sr=8-1\">A Spoonful of Promises: Recipes and Stories From a Well-Tempered Table\u003c/a>. For more information, visit her blog, \u003ca href=\"http://tsusanchang.wordpress.com/\">Cookbooks for Dinner\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Like many other intrinsically boring foods — say, tofu or grits — lentils shine because they get out of the way. They provide a vehicle and a backdrop for other flavors — whether it's good olive oil and gently gilded onions, or ground spices and lemony pesto.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57522\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lentils.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lentils.jpg\" alt=\"Three types of lentils in jars. Photo: T. Susan Chang for NPR\" width=\"890\" height=\"500\" class=\"size-full wp-image-57522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three types of lentils in jars. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/10593559/t-susan-chang\">T. Susan Chang\u003c/a>, \u003ca href=\"http://www.npr.org/2013/02/25/172894702/in-praise-of-the-humble-lentil\">Kitchen Window at NPR Food\u003c/a> (2/27/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#mejadra\">Mudardara (Mejadra)\u003c/a>, \u003ca href=\"#meatballs\">Lentil Meatballs With Lemon Pesto\u003c/a> and \u003ca href=\"#dal\">Red Lentil Dal\u003c/a>.\u003c/p>\n\u003cp>The year I discovered lentils, I was broke and lonely and didn't know how to cook. Lentils, it turned out, would have gone a long way toward providing the solution to some of these problems. However, when I first had them, they were a mystery.\u003c/p>\n\u003cp>They also were the cheapest thing on the menu at the Middle Eastern deli around the corner. The dish was \u003cem>mudardara\u003c/em>, I was told. \"What's that again?\" I said, unable to untangle the knot of plosive consonants. It was repeated.\u003c/p>\n\u003cp>I sat by the window, watching the rain trickle down the plate glass, and slowly ate what I couldn't pronounce: the rice, the lentils, the caramelized onions. At the time, it seemed like the best food in the world — filling, nutty and earthen, the onions sweet and crisp on the edges. As I walked the block home, I muttered, \"Muhdaahrderer, moojardarah, murdarjerer,\" stumbling over the rolled \"r\" in the middle and wondering how I would go about ordering it the next time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I didn't know then that \u003cem>mudardara\u003c/em> is as common as can be — a staple found throughout the Arab world — and is spelled \u003cem>mejadra \u003c/em>and\u003cem> mjaddarah\u003c/em> among others. Though it's thought to have originated in Persia, it's eaten everywhere between Greece and India, from North Africa to the Black Sea. Even if you have almost nothing, you can probably scrape together a handful of rice and a handful of lentils, and if you can do that, you have \u003cem>mudardara\u003c/em>.\u003c/p>\n\u003cp>Like many other intrinsically boring foods — say, tofu or grits — lentils shine because they get out of the way. They provide a vehicle and a backdrop for other flavors — whether it's good olive oil and gently gilded onions, or ground spices or minted yogurt. They provide a sturdy, comforting stage for a colorful cast of characters, from chaste cumin to tart sumac, brilliant lemon zest to cool cucumber.\u003c/p>\n\u003cp>It took me awhile to learn my away around the understated charm of lentils. I started with \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=95605411\">soup\u003c/a>, which was a cinch to make. Dry lentils were another story. Eventually, after many tooth-cracking undercooked lentils, I learned to pan-steam them with rice into the corner deli's signature dish. I learned, too, that the flavor wasn't magic. It was onions, as is usually the case. It's said that Esau's mess of potage — the one for which he sold his birthright — was an early variation of \u003cem>mudardara\u003c/em>. If it had fried onions, then I think I know how he felt.\u003c/p>\n\u003cp>Over the years, I have come to love lentils many different ways. I eat them in stews. I eat them seethed with bits of bacon or salt pork. I like them in cold salads. I especially like the red split lentils as \u003ca href=\"http://www.npr.org/2012/10/16/163014529/dals-simple-indian-comfort-food\">a hot, spiced \u003c/a>\u003ca href=\"http://www.npr.org/2012/10/16/163014529/dals-simple-indian-comfort-food\">dal\u003c/a>\u003cem>. \u003c/em>I recently found a recipe that transforms them into \"meatballs\" — airy, nutty, meatless ones.\u003c/p>\n\u003cp>Yet time and again, I return to that ancient blend of rice and legumes. It's not that I would sell my birthright (whatever that might be — my father's name? my mother's good teeth?). But somehow, after eating my lentils, I always feel comfortably full, as if I could want for nothing. And if I can pass along to my children the know-how expressed in a dash of cumin, a handful of grains and a crisply dealt-with onion, surely that's an inheritance worth a good deal more than a hill of beans.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"mejadra\">\u003c/a>Recipe: Mudardara, Or Mejadra\u003c/h3>\n\u003cp>\u003cem>This version comes from \u003c/em>Jerusalem\u003cem> (10 Speed Press, 2012), the smashing cookbook by Yotam Ottolenghi and Sami Tamimi. It has lots and lots of fried onions. It's not a deep fry so much as a shallow fry, and the onions are so very, very good. If you don't want to fry, you can certainly caramelize the onions instead (using 3 tablespoons of oil and taking unhurried pains with the texture and the color).\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_57521\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lentilsmejadra.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lentilsmejadra.jpg\" alt=\"Mudardara, Or Mejadra. Photo: T. Susan Chang for NPR\" width=\"750\" height=\"500\" class=\"size-full wp-image-57521\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mudardara, Or Mejadra. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings \u003c/em>\u003c/p>\n\u003cp>1 1/4 cups green or brown lentils\u003c/p>\n\u003cp>4 medium onions (1 1/2 pounds before peeling)\u003c/p>\n\u003cp>3 tablespoons all-purpose flour\u003c/p>\n\u003cp>1 1/2 teaspoons salt, divided\u003c/p>\n\u003cp>1 cup sunflower oil\u003c/p>\n\u003cp>2 teaspoons cumin seeds\u003c/p>\n\u003cp>1 1/2 tablespoons coriander seeds\u003c/p>\n\u003cp>1 cup basmati rice\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1/2 teaspoon ground turmeric\u003c/p>\n\u003cp>1 1/2 teaspoons ground allspice\u003c/p>\n\u003cp>1 1/2 teaspoons ground cinnamon\u003c/p>\n\u003cp>1 teaspoon sugar\u003c/p>\n\u003cp>Freshly ground black pepper\u003c/p>\n\u003cp>1 1/2 cups water\u003c/p>\n\u003cp>Place the lentils in a small saucepan, cover with plenty of water, bring to a boil and cook 12 to 15 minutes, until lentils have softened but still have a little bite. Drain and set aside.\u003c/p>\n\u003cp>Peel onions and slice thinly. Place on a large flat plate, sprinkle with the flour and 1 teaspoon salt, and mix well with your hands. Heat sunflower oil in a medium heavy-bottomed saucepan placed over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously. Reduce the heat to medium-high and carefully (it may spit!) add a third of the sliced onion. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice golden brown color and turns crispy (adjust the temperature so the onion doesn't fry too quickly and burn). Use the spoon to transfer the onion to a colander lined with paper towels and sprinkle with a little more salt. Do the same with the other two batches of onion, adding a little extra oil if needed.\u003c/p>\n\u003cp>Wipe clean the saucepan in which you fried the onion, and put in the cumin and coriander seeds. Place over medium heat and toast the seeds for a minute or two. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, remaining 1/2 teaspoon salt and plenty of black pepper. Stir to coat the rice with the oil, then add the cooked lentils and the water. Bring to a boil, cover with a lid and simmer over very low heat for 15 minutes.\u003c/p>\n\u003cp>Remove from the heat, lift off the lid and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes.\u003c/p>\n\u003cp>Finally, add half the fried onion to the rice and lentils and stir gently with a fork. Pile the mixture in a shallow serving bowl and top with the rest of the onion.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"meatballs\">\u003c/a>Recipe: Lentil Meatballs With Lemon Pesto\u003c/h3>\n\u003cp>\u003cem>These meatballs, from Sara Forte's \u003c/em>The Sprouted Kitchen\u003cem> (10 Speed Press, 2012), are surprisingly light in texture, though robust in flavor. Don't skip the pesto, as it makes the dish — if Meyer lemons are not to be had, regular lemons will do.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_57523\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lentilsmeatballs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lentilsmeatballs.jpg\" alt=\"Lentil Meatballs With Lemon Pesto. Photo: T. Susan Chang for NPR\" width=\"750\" height=\"500\" class=\"size-full wp-image-57523\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lentil Meatballs With Lemon Pesto. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>1 cup lentils, rinsed\u003c/p>\n\u003cp>2 cups water\u003c/p>\n\u003cp>2 large eggs, lightly beaten\u003c/p>\n\u003cp>1 tablespoon extra-virgin olive oil\u003c/p>\n\u003cp>3/4 cup ricotta\u003c/p>\n\u003cp>1/4 cup freshly grated Parmesan cheese\u003c/p>\n\u003cp>2 cloves garlic, minced\u003c/p>\n\u003cp>1/2 teaspoon fennel seeds\u003c/p>\n\u003cp>2 tablespoons chopped fresh flat-leaf parsley\u003c/p>\n\u003cp>A few pinches of fresh thyme leaves or dried thyme\u003c/p>\n\u003cp>1 teaspoon sea salt\u003c/p>\n\u003cp>1 teaspoon freshly ground pepper\u003c/p>\n\u003cp>2/3 cup breadcrumbs\u003c/p>\n\u003cp>\u003cstrong>Lemon Pesto Sauce\u003c/strong>\u003c/p>\n\u003cp>1 clove garlic\u003c/p>\n\u003cp>1/4 cup pine nuts\u003c/p>\n\u003cp>Grated zest and juice of 1 Meyer lemon\u003c/p>\n\u003cp>Pinch of sea salt\u003c/p>\n\u003cp>1 cup packed fresh basil leaves\u003c/p>\n\u003cp>1/4 to 1/3 cup extra-virgin olive oil\u003c/p>\n\u003cp>2 tablespoons freshly grated Parmesan cheese\u003c/p>\n\u003cp>2 tablespoons water\u003c/p>\n\u003cp>Put the lentils in a pot with the water and bring to a gentle boil over medium-high heat. Reduce the heat to a simmer and cook, uncovered, until the lentils are tender, 15 to 20 minutes, adding water if the liquid has evaporated and the lentils are still tough. Drain the lentils and set aside to cool.\u003c/p>\n\u003cp>Transfer the lentils to a food processor and pulse until a chunky puree forms. Transfer to a large mixing bowl and add the eggs, olive oil, ricotta, Parmesan, garlic, fennel seeds, parsley, thyme, salt and pepper. Stir to combine well. Stir in the bread crumbs and let sit at room temperature for 15 minutes to allow the flavors to blend.\u003c/p>\n\u003cp>Preheat the oven to 400 degrees, and line a rimmed baking sheet with parchment paper. In the meantime, make pesto. In a food processor or mini blender, blend the garlic, pine nuts, lemon zest and juice, and salt until smooth.\u003c/p>\n\u003cp>Add the basil, 1/4 cup of olive oil and Parmesan, and pulse again until smooth, adding more olive oil as needed to smooth it out, and a bit of water as needed to get a thinner, saucelike consistency.\u003c/p>\n\u003cp>Check the lentil mixture by rolling a 1-inch ball together between your palms; it should hold together fairly well. If it seems too wet, add another tablespoon or two of the breadcrumbs to the mixture. Roll the lentil mixture into 1-inch balls and arrange them on the prepared baking sheet. They don't need a lot of space between. If you like a bit more of a crust, give them a thin brush of olive oil. Bake until the tops are golden brown, gently turning the balls over halfway through, 15 to 20 minutes. Remove to cool slightly.\u003c/p>\n\u003cp>Serve with a drizzle of pesto sauce.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"dal\">\u003c/a>Recipe: Red Lentil Dal\u003c/h3>\n\u003cp>\u003cem>This very traditional recipe originally came from a family friend, Rohini Nilekani. I like it best with red split lentils (masoor dal), although yellow lentils (moong dal) also are good. You can find them at many natural foods stores, as well as online and at Indian groceries. The latter are your best bet for the harder-to-find items, such as fenugreek and curry leaves.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>1 1/2 cups red split lentils (masoor dal) or yellow lentils\u003c/p>\n\u003cp>3 tablespoons olive or vegetable oil\u003c/p>\n\u003cp>1 tablespoon black or brown mustard seeds\u003c/p>\n\u003cp>2 teaspoons fenugreek seeds\u003c/p>\n\u003cp>2 teaspoons cumin seeds\u003c/p>\n\u003cp>2 medium onions, finely chopped\u003c/p>\n\u003cp>1 or 2 small fresh green chili peppers (e.g. Thai bird chilies), finely chopped\u003c/p>\n\u003cp>10 to 12 curry leaves\u003c/p>\n\u003cp>4 tablespoons tomato paste\u003c/p>\n\u003cp>2 teaspoons ground coriander\u003c/p>\n\u003cp>Pinch of turmeric\u003c/p>\n\u003cp>Pinch of cayenne\u003c/p>\n\u003cp>1 teaspoon ground fennel seeds\u003c/p>\n\u003cp>Cilantro sprigs to garnish\u003c/p>\n\u003cp>Cooked rice\u003c/p>\n\u003cp>To cook the dal, place the lentils in a medium saucepan and cover with water by about 2 inches. Bring to a boil, reduce the heat and simmer, stirring often, until the dal forms a loose, tender mass (or until it achieves the texture you prefer), about 15 to 20 minutes depending on the age of the dal. Salt to taste.\u003c/p>\n\u003cp>In a heavy skillet, heat the oil over a medium-high flame until it shimmers. Grab a splatter screen or cover and add the mustard, fenugreek and cumin seeds to the pan (the mustard seeds will instantly begin to pop, so wield the splatter screen wisely). \u003cem>Before\u003c/em> the popping ceases, add the chopped onions, chili peppers and curry leaves, and reduce the heat to medium. Gently cook the onion mixture until the onions have softened and show a pale gold, stirring as you go and checking for salt, about 15 minutes.\u003c/p>\n\u003cp>Add the tomato paste and stir to amalgamate. If the onion-spice mixture is very dry and stiff, add water to loosen it until aromatic and slightly wet. Add the coriander, turmeric, cayenne and fennel and stir to mix. Add the cooked dal with salt to taste, and cook very gently until just married, turning off the heat before the pan dries out.\u003c/p>\n\u003cp>Garnish with cilantro and serve with rice. \u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nT. Susan Chang regularly reviews cookbooks for \u003cem>The Boston Globe\u003c/em>, NPR.org and the cookbook-indexing website \u003ca href=\"http://www.eatyourbooks.com/\">Eat Your Books\u003c/a>. She's the author of \u003ca href=\"http://www.amazon.com/Spoonful-Promises-Stories-Recipes-Well-Tempered/dp/0762772506/ref=sr_1_1?ie=UTF8&s=books&qid=1303827445&sr=8-1\">A Spoonful of Promises: Recipes and Stories From a Well-Tempered Table\u003c/a>. For more information, visit her blog, \u003ca href=\"http://tsusanchang.wordpress.com/\">Cookbooks for Dinner\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg\" alt=\"beet heart salad\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56593\">\u003c/a>\u003c/p>\n\u003cp>The very first Valentine’s Day my husband and I spent together, he invited me over to his apartment and cooked for me for the first time. I still remember, he made me teryaki salmon and baby bok choy (yeah, knew he was a keeper then). We ate at his coffee table, sitting on big throw pillows, and tried to be coy as one does only a few months into a relationship.\u003c/p>\n\u003cp>We’ve certainly come a long way. We survived a cross-country relationship. Flew way past the nervous flirting stage and dove right into the good stuff. The lovey dovey-ness. The learning to communicate-ness. The never forgetting to cherish and appreciate one another-ness. \u003c/p>\n\u003cp>There is no one I enjoy sharing a delicious meal with more than my love. And no matter how much we enjoy going out to eat, there is always something special about staying at home and cooking for one another. After all, home is where the heart is. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"beet hearts\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56592\">\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For this Valentine’s Day meal, we start with this irresistibly pretty dish I like to call \u003cstrong>Heart Beet Salad\u003c/strong>. It’s a dramatic, heart-shaped, layered Napoleon of beet slices and goat cheese. Blood orange and cara cara segments adorn this arugula salad, and toasted hazelnuts are the finishing touch. \u003c/p>\n\u003cp>For our main course, we’re bringing it back to salmon. Hua knew what he was doing back then. Salmon is a great special date night choice because it’s almost impossible to mess up. Because it’s naturally high in fat, it’s pretty forgiving if you accidentally overcook it. It also cooks really quickly, so let’s get to our side dish first: \u003cstrong>Braised Fennel with Pancetta\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"pancetta\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56594\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-4.jpg\" alt=\"braised fennel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56595\">\u003c/a>\u003c/p>\n\u003cp>I’ve been loving fennel this season. This particular preparation brings out the mellow sweetness of the vegetable and takes down the licorice flavor to just a background bass note. Slow cooking it in Madeira wine and crispy pancetta creates a sweet, slightly smoky, caramelized glaze.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"braised fennel with pancetta\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56596\">\u003c/a> \u003c/p>\n\u003cp>It’s a rich tasting side dish without feeling weighed down. (Which is good, you know…when you want to stay mobile and spritely after dinner.) \u003c/p>\n\u003cp>Which brings me back to the salmon. Unlike a big steak dinner, this meal won’t put you right to bed in a food coma afterwards -- which is not to say that it still can’t be a special occasion meal. We bump up the luxe factor with a \u003cem>beurre blanc\u003c/em> sauce here. \u003cem>Beurre blanc\u003c/em>, say it with me. It just sounds sexy. It’s easy to make too, and isn’t as finicky as some other egg-based French sauces. Really, it just calls for a lot of butter, whisked into a reduction of white wine and vinegar. The kick of acid from that reduction is wonderful with the richness of the butter. And the dill -- you can’t go wrong with dill and salmon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-12.jpg\" alt=\"Salmon with dill beurre blanc and braised fennel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56597\">\u003c/a> \u003c/p>\n\u003cp>For dessert, I have two words for you: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/11/homemade-nutella-souffles/\">Nutella Soufflés\u003c/a>. Boom.\u003c/p>\n\u003cp>\u003cstrong>Heart Beet Salad\u003c/strong>\u003cbr>\n\u003cem>Beets and goat cheese salad get a V-Day makeover with a little help from a heart-shaped cookie cutter. Blood oranges, cara cara oranges, arugula, and toasted hazelnuts complete this irresistibly pretty dish.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 20 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 large beets\u003cbr>\n6 oz fresh goat cheese\u003cbr>\n1 blood orange, segmented\u003cbr>\n1 teaspoon cara cara orange zest\u003cbr>\n1 cara cara orange, segmented\u003cbr>\n2 tablespoons fresh orange juice\u003cbr>\n1 tablespoon red wine vinegar\u003cbr>\n2 tablespoons extra virgin olive oil\u003cbr>\n2 handfuls arugula\u003cbr>\n1/4 cup toasted hazelnuts, roughly chopped\u003cbr>\nsalt and pepper to taste\u003c/p>\n\u003cp>\u003cem>Special Equipment\u003c/em>: heart-shaped cookie cutter; be sure that your cookie cutter fits within the circumference of your beets\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400 F. Rinse the beets and trim off the greens (you can save them to sauté later if you want). Wrap in foil and roast until tender, about 1 hour. When they’re done you should be able to easily pierce the beets through with a knife. Remove from the oven, unwrap from foil, and let cool. When the beets are cool enough to handle, peel the skin off.\u003c/li>\n\u003cli>Slice the beets into 1/4-inch slices. You should have at least 4 slices of beets per person. Cut out a heart shape from the beet slices using the cookie cutter. Pat the slices dry. Make the napoleon stacks by layering the beet heart slices and goat cheese until you have two beautiful stacks. Try to spread the goat cheese evenly. Clean up edges with a paper towel. (Do not assemble this too far ahead of time because if your beets are juicy, they will color the goat cheese pink as they sit.)\u003c/li>\n\u003cli>Zest the cara cara oranges and set aside a teaspoon for the dressing. Segment both oranges. After segments are cut, squeeze the juice out of the leftover pulp. Reserve for dressing.\u003c/li>\n\u003cli>Make dressing by whisking together orange juice, zest, red wine vinegar, olive oil, and salt and pepper to taste.\u003c/li>\n\u003cli>Dress the arugula and orange segments. Arrange around the beet heart napoleon. Scatter hazelnuts around.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Braised Fennel with Pancetta\u003c/strong>\u003cbr>\n\u003cem>Fennel braised with pancetta and Madeira wine make a rich side dish that doesn’t feel heavy.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 tablespoon butter\u003cbr>\n1/4 cup diced pancetta\u003cbr>\n1 lb fennel\u003cbr>\n1/2 cup Madeira wine\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large sauté pan, melt butter and cook pancetta until crispy. Remove pancetta and set aside.\u003c/li>\n\u003cli>Remove leafy fronds from fennel. Cut lengthwise and then into wedges. Add fennel to the pan used for the pancetta and brown on all sides.\u003c/li>\n\u003cli>Add pancetta back into the pan. Add Madeira. Cover and simmer until fennel is tender throughout, about 25 minutes. The wine should be mostly reduced, creating a glaze for the fennel. If the liquid is all evaporated and the fennel isn’t cooked through yet, add a bit of water and continue simmering covered until done.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Salmon with Dill Beurre Blanc\u003c/strong>\u003cbr>\n\u003cem>A simple baked salmon gets fancified with a luxe beurre blanc flavored with lemony dill. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 (6-ounce) pieces skinless salmon fillet\u003cbr>\n1 tablespoon olive oil\u003cbr>\nPinch of paprika\u003cbr>\nPinch of salt and pepper\u003cbr>\n1 tablespoon minced shallot\u003cbr>\n1 oz (1/8 cup) dry white wine (like Sauvignon Blanc)\u003cbr>\n1 oz (1/8 cup) white wine vinegar\u003cbr>\n6 oz (12 tablespoons) unsalted butter, cut into tablespoon pieces\u003cbr>\n1 teaspoon chopped dill\u003cbr>\nSalt and white pepper to taste\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 375 F.\u003c/li>\n\u003cli>Grease a baking dish with olive oil. Place salmon in dish skin side down. Sprinkle with salt, pepper, and a light dusting of paprika. Bake until just opaque inside, about 15 minutes.\u003c/li>\n\u003cli>Meanwhile make your beurre blanc. In a small saucepan over medium-low heat, combine shallot, white wine, and white wine vinegar. Reduce until there is only about 1 1/2 tablespoons of liquid left. Off heat. Strain out the shallot.\u003c/li>\n\u003cli>Add about 2 tablespoons of butter into the reduced liquid and whisk until creamy and melted. Turn heat to low and gradually whisk in a few tablespoons of butter at a time, only adding more when about 3/4 of the butter is melted and incorporated into the sauce. Keep adding and whisking until all the butter has been incorporated. You should have a creamy butter sauce. Stir in the chopped dill and season to taste with salt and white pepper.\u003c/li>\n\u003cli>Spoon butter sauce over the salmon and garnish with a sprig of dill.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Enjoy a special dinner made with love at home this Valentine's Day. All the fancy, none of the fuss: heart-shaped Beet and Goat Cheese Napoleon Salad, Salmon with Dill Beurre Blanc, and Braised Fennel with Pancetta.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg\" alt=\"beet heart salad\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56593\">\u003c/a>\u003c/p>\n\u003cp>The very first Valentine’s Day my husband and I spent together, he invited me over to his apartment and cooked for me for the first time. I still remember, he made me teryaki salmon and baby bok choy (yeah, knew he was a keeper then). We ate at his coffee table, sitting on big throw pillows, and tried to be coy as one does only a few months into a relationship.\u003c/p>\n\u003cp>We’ve certainly come a long way. We survived a cross-country relationship. Flew way past the nervous flirting stage and dove right into the good stuff. The lovey dovey-ness. The learning to communicate-ness. The never forgetting to cherish and appreciate one another-ness. \u003c/p>\n\u003cp>There is no one I enjoy sharing a delicious meal with more than my love. And no matter how much we enjoy going out to eat, there is always something special about staying at home and cooking for one another. After all, home is where the heart is. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"beet hearts\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56592\">\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For this Valentine’s Day meal, we start with this irresistibly pretty dish I like to call \u003cstrong>Heart Beet Salad\u003c/strong>. It’s a dramatic, heart-shaped, layered Napoleon of beet slices and goat cheese. Blood orange and cara cara segments adorn this arugula salad, and toasted hazelnuts are the finishing touch. \u003c/p>\n\u003cp>For our main course, we’re bringing it back to salmon. Hua knew what he was doing back then. Salmon is a great special date night choice because it’s almost impossible to mess up. Because it’s naturally high in fat, it’s pretty forgiving if you accidentally overcook it. It also cooks really quickly, so let’s get to our side dish first: \u003cstrong>Braised Fennel with Pancetta\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"pancetta\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56594\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-4.jpg\" alt=\"braised fennel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56595\">\u003c/a>\u003c/p>\n\u003cp>I’ve been loving fennel this season. This particular preparation brings out the mellow sweetness of the vegetable and takes down the licorice flavor to just a background bass note. Slow cooking it in Madeira wine and crispy pancetta creates a sweet, slightly smoky, caramelized glaze.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"braised fennel with pancetta\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56596\">\u003c/a> \u003c/p>\n\u003cp>It’s a rich tasting side dish without feeling weighed down. (Which is good, you know…when you want to stay mobile and spritely after dinner.) \u003c/p>\n\u003cp>Which brings me back to the salmon. Unlike a big steak dinner, this meal won’t put you right to bed in a food coma afterwards -- which is not to say that it still can’t be a special occasion meal. We bump up the luxe factor with a \u003cem>beurre blanc\u003c/em> sauce here. \u003cem>Beurre blanc\u003c/em>, say it with me. It just sounds sexy. It’s easy to make too, and isn’t as finicky as some other egg-based French sauces. Really, it just calls for a lot of butter, whisked into a reduction of white wine and vinegar. The kick of acid from that reduction is wonderful with the richness of the butter. And the dill -- you can’t go wrong with dill and salmon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-12.jpg\" alt=\"Salmon with dill beurre blanc and braised fennel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56597\">\u003c/a> \u003c/p>\n\u003cp>For dessert, I have two words for you: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/11/homemade-nutella-souffles/\">Nutella Soufflés\u003c/a>. Boom.\u003c/p>\n\u003cp>\u003cstrong>Heart Beet Salad\u003c/strong>\u003cbr>\n\u003cem>Beets and goat cheese salad get a V-Day makeover with a little help from a heart-shaped cookie cutter. Blood oranges, cara cara oranges, arugula, and toasted hazelnuts complete this irresistibly pretty dish.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 20 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 large beets\u003cbr>\n6 oz fresh goat cheese\u003cbr>\n1 blood orange, segmented\u003cbr>\n1 teaspoon cara cara orange zest\u003cbr>\n1 cara cara orange, segmented\u003cbr>\n2 tablespoons fresh orange juice\u003cbr>\n1 tablespoon red wine vinegar\u003cbr>\n2 tablespoons extra virgin olive oil\u003cbr>\n2 handfuls arugula\u003cbr>\n1/4 cup toasted hazelnuts, roughly chopped\u003cbr>\nsalt and pepper to taste\u003c/p>\n\u003cp>\u003cem>Special Equipment\u003c/em>: heart-shaped cookie cutter; be sure that your cookie cutter fits within the circumference of your beets\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400 F. Rinse the beets and trim off the greens (you can save them to sauté later if you want). Wrap in foil and roast until tender, about 1 hour. When they’re done you should be able to easily pierce the beets through with a knife. Remove from the oven, unwrap from foil, and let cool. When the beets are cool enough to handle, peel the skin off.\u003c/li>\n\u003cli>Slice the beets into 1/4-inch slices. You should have at least 4 slices of beets per person. Cut out a heart shape from the beet slices using the cookie cutter. Pat the slices dry. Make the napoleon stacks by layering the beet heart slices and goat cheese until you have two beautiful stacks. Try to spread the goat cheese evenly. Clean up edges with a paper towel. (Do not assemble this too far ahead of time because if your beets are juicy, they will color the goat cheese pink as they sit.)\u003c/li>\n\u003cli>Zest the cara cara oranges and set aside a teaspoon for the dressing. Segment both oranges. After segments are cut, squeeze the juice out of the leftover pulp. Reserve for dressing.\u003c/li>\n\u003cli>Make dressing by whisking together orange juice, zest, red wine vinegar, olive oil, and salt and pepper to taste.\u003c/li>\n\u003cli>Dress the arugula and orange segments. Arrange around the beet heart napoleon. Scatter hazelnuts around.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Braised Fennel with Pancetta\u003c/strong>\u003cbr>\n\u003cem>Fennel braised with pancetta and Madeira wine make a rich side dish that doesn’t feel heavy.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 tablespoon butter\u003cbr>\n1/4 cup diced pancetta\u003cbr>\n1 lb fennel\u003cbr>\n1/2 cup Madeira wine\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large sauté pan, melt butter and cook pancetta until crispy. Remove pancetta and set aside.\u003c/li>\n\u003cli>Remove leafy fronds from fennel. Cut lengthwise and then into wedges. Add fennel to the pan used for the pancetta and brown on all sides.\u003c/li>\n\u003cli>Add pancetta back into the pan. Add Madeira. Cover and simmer until fennel is tender throughout, about 25 minutes. The wine should be mostly reduced, creating a glaze for the fennel. If the liquid is all evaporated and the fennel isn’t cooked through yet, add a bit of water and continue simmering covered until done.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Salmon with Dill Beurre Blanc\u003c/strong>\u003cbr>\n\u003cem>A simple baked salmon gets fancified with a luxe beurre blanc flavored with lemony dill. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 (6-ounce) pieces skinless salmon fillet\u003cbr>\n1 tablespoon olive oil\u003cbr>\nPinch of paprika\u003cbr>\nPinch of salt and pepper\u003cbr>\n1 tablespoon minced shallot\u003cbr>\n1 oz (1/8 cup) dry white wine (like Sauvignon Blanc)\u003cbr>\n1 oz (1/8 cup) white wine vinegar\u003cbr>\n6 oz (12 tablespoons) unsalted butter, cut into tablespoon pieces\u003cbr>\n1 teaspoon chopped dill\u003cbr>\nSalt and white pepper to taste\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 375 F.\u003c/li>\n\u003cli>Grease a baking dish with olive oil. Place salmon in dish skin side down. Sprinkle with salt, pepper, and a light dusting of paprika. Bake until just opaque inside, about 15 minutes.\u003c/li>\n\u003cli>Meanwhile make your beurre blanc. In a small saucepan over medium-low heat, combine shallot, white wine, and white wine vinegar. Reduce until there is only about 1 1/2 tablespoons of liquid left. Off heat. Strain out the shallot.\u003c/li>\n\u003cli>Add about 2 tablespoons of butter into the reduced liquid and whisk until creamy and melted. Turn heat to low and gradually whisk in a few tablespoons of butter at a time, only adding more when about 3/4 of the butter is melted and incorporated into the sauce. Keep adding and whisking until all the butter has been incorporated. You should have a creamy butter sauce. Stir in the chopped dill and season to taste with salt and white pepper.\u003c/li>\n\u003cli>Spoon butter sauce over the salmon and garnish with a sprig of dill.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Porridge: A Just-Right Meal To Fight Winter's Chill",
"title": "Porridge: A Just-Right Meal To Fight Winter's Chill",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_56761\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridge-1024x575.jpg\" alt=\"Grains well-suited for porridge include (clockwise from top) polenta, quinoa, millet, amaranth, oat bran and buckwheat. Photo: Deena Prichep for NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-56761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grains well-suited for porridge include (clockwise from top) polenta, quinoa, millet, amaranth, oat bran and buckwheat. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/2013/02/12/171793589/porridge-a-just-right-meal-to-fight-winters-chill\">Kitchen Window, NPR Food\u003c/a>\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#amaranth\">Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger\u003c/a>, \u003ca href=\"#millet\">Saffron-Scented Millet Porridge\u003c/a>, \u003ca href=\"#polenta\">Savory Polenta Porridge With Poached Egg\u003c/a> and \u003ca href=\"#oatbran\">Sunflower Apple Oat Bran Porridge\u003c/a>.\u003c/p>\n\u003cp>Porridge doesn't get a lot of love and respect. It's the fairy tale stuff of Goldilocks, or the pauper gruel of Oliver Twist. But really, porridge can be a beautiful thing, especially during the cold slog of winter. It's a comforting way to start the morning, a nice warm hug of a breakfast. And, dare I say, it actually can be kind of exciting.\u003c/p>\n\u003cp>Some background: Most of us are familiar with a hot bowl of oatmeal, whether the usual flakes of rolled oats, or their delightfully nubby steel-cut cousins. A pat of butter, a pour of cream and maybe a sprinkling of brown sugar. Every now and then we'll try a seven-grain option. Cream of wheat and cream of rice, sadly, are usually abandoned once we've graduated from primary school. There is, however, much, much more.\u003c/p>\n\u003cp>By definition, porridge is any sort of cereal grain, cooked until nice and soupy. And when we say any sort of grain, we mean \u003cem>all\u003c/em> of them. Sure, there are oats, and rice cereals. But anything can become porridge: buckwheat, amaranth, millet, spelt, teff, barley, quinoa. Grains can be cracked if they're large and hard, or just simmered up whole. It's a great way to introduce yourself to new ingredients, playing around with whatever you may find in the bulk bins of your local grocery store. As a bonus, you don't need to worry about overcooking an unfamiliar purchase — simmering unto mush is sort of the \u003cem>point\u003c/em> of porridge. To cut down on your cooking time, you even can toss ingredients in the pot to soak and swell overnight, letting you enjoy the healthy heft of whole grains without spending too much time in front of the stove.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If the wide world of alternative porridge is not as exciting to everyone as it is to me, start with incremental changes. Simmer grains with a bit of cream instead of water, or, if you're feeling particularly luxurious, some coconut milk. Grate in a carrot or two, add a sprinkling of healthy flax seeds, or swirl in a few spoonfuls of leftover pumpkin puree or almond butter. A handful of raisins, currants or other dried fruit, coarsely chopped, will rehydrate along with the porridge, adding a subtle sweetness. A pinch of cinnamon or cardamom adds a nice bit of flavor, or try curry powder or white pepper for a savory breakfast.\u003c/p>\n\u003cp>The options for personalizing your porridge continue, even after it's out of the pot and into your breakfast bowl. Loosen things up with a bit of milk or cream, or a pat of butter. Boost the fiber with a sprinkling of wheat germ, and sweeten things up with a drizzle of maple syrup or sprinkling of brown sugar. Pretty much any fruit makes an easy match — fresh or frozen blueberries or some diced crisp apple. If you want more crunch, grab a handful of whichever nuts or seeds you have in the pantry — sesame, sunflower, cashews, almonds.\u003c/p>\n\u003cp>Maybe porridge doesn't quite have the flash of a fresh stack of pancakes or the punch of huevos rancheros. But it's not just a delicious and healthful way to start the day. It's a blank canvas for your imagination. Make it a tropical-scented, mango-topped indulgence, or a creamy polenta bed for your poached egg. There are limitless options with which to start any winter day.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"amaranth\">\u003c/a>Recipe: Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger\u003c/h3>\n\u003cp>\u003cem>The tiny grains of amaranth — not much bigger than poppy seeds — cook up to a delicious porridge full of essential amino acids. Coconut milk gives it a luscious creaminess, topped with juicy fresh mango.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56766\" class=\"wp-caption aligncenter\" style=\"max-width: 758px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeamaranth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeamaranth.jpg\" alt=\"Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger. Photo: Deena Prichep for NPR\" width=\"758\" height=\"500\" class=\"size-full wp-image-56766\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>1 cup coconut milk, plus more for drizzling on top\u003c/p>\n\u003cp>1 cup water\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>3/4 cup amaranth\u003c/p>\n\u003cp>2 1-inch pieces crystallized ginger, minced\u003c/p>\n\u003cp>1 mango, peeled cut into cubes\u003c/p>\n\u003cp>Zest from 1/2 lime\u003c/p>\n\u003cp>1 to 2 tablespoons brown sugar or sweetened condensed milk\u003c/p>\n\u003cp>In a saucepan, bring coconut milk, water and salt to a boil, then stir in amaranth and ginger. Reduce heat until it just maintains a simmer and cook, stirring occasionally, until the liquid has been absorbed and the amaranth has swelled and softened, about 20 minutes. (Add more water if the mixture thickens before the amaranth has fully cooked.)\u003c/p>\n\u003cp>When the porridge is ready, divide it into 2 bowls. Top with a drizzle of coconut milk, the mango, lime zest and brown sugar or condensed milk to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"millet\">\u003c/a>Recipe: Saffron-Scented Millet Porridge\u003c/h3>\n\u003cp>\u003cem>Millet is generally thought of pretty much as bird food. But cooked until fluffy, it can make a nice side dish. And cooked until soupy, it's porridge. Carrots and cashews are cooked with the porridge, along with a pinch of saffron and cardamom that scent it like an Indian pudding.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56767\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgemillet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgemillet.jpg\" alt=\"Saffron-Scented Millet Porridge. Photo: Deena Prichep for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-56767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saffron-Scented Millet Porridge. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>2 cups milk\u003c/p>\n\u003cp>1/4 cup cashews\u003c/p>\n\u003cp>Pinch saffron\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>1/2 teaspoon ground cardamom\u003c/p>\n\u003cp>1/2 cup millet\u003c/p>\n\u003cp>1 carrot, peeled and shredded on the coarse holes of a grater\u003c/p>\n\u003cp>1 to 2 tablespoons brown sugar\u003c/p>\n\u003cp>Handful additional cashews or pistachios\u003c/p>\n\u003cp>Bring milk, cashews, saffron, salt and cardamom to a boil in a saucepan, then stir in the millet and grated carrot. Reduce heat until it just maintains a simmer and cook, stirring occasionally, until the liquid has absorbed and the millet has swelled and softened, about 40 minutes. (Add more water if the mixture thickens before the millet has fully cooked).\u003c/p>\n\u003cp>When the porridge is ready, divide it into 2 bowls. Top with the additional nuts, if desired, and brown sugar to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"polenta\">\u003c/a>Recipe: Savory Polenta Porridge With Poached Egg\u003c/h3>\n\u003cp>\u003cem>Italian polenta usually shows up at the dinner table, but it's a perfect backdrop for breakfast. You can top with blueberries and cream for a sweet option, or a poached egg for savory.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56769\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgepolenta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgepolenta.jpg\" alt=\"Savory Polenta Porridge With Poached Egg. Photo: Deena Prichep for NPR\" width=\"667\" height=\"500\" class=\"size-full wp-image-56769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Polenta Porridge With Poached Egg. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>2 to 3 cups water\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/3 cup polenta\u003c/p>\n\u003cp>1 to 2 pats butter\u003c/p>\n\u003cp>2 large eggs\u003c/p>\n\u003cp>1/2 avocado, peeled and sliced\u003c/p>\n\u003cp>Hot sauce, to taste\u003c/p>\n\u003cp>Bring 2 cups water and salt to a boil. Add the polenta, whisking or stirring to prevent lumps, and reduce heat until it's just high enough to maintain a simmer. Cook, stirring occasionally, until the liquid has been absorbed and the polenta has become smooth and creamy, about 35 minutes, adding more water as needed.\u003c/p>\n\u003cp>When the polenta is almost done, heat a pot of water and poach the eggs (or pan-fry if you prefer). Stir the butter into the polenta, divide between 2 bowls and top with a poached egg, half the avocado and a few shakes of hot sauce. Season with salt and pepper.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"oatbran\">\u003c/a>Recipe: Sunflower Apple Oat Bran Porridge\u003c/h3>\n\u003cp>\u003cem>Simmering a pot of steel-cut oats can take a good long while. But fiber-rich oat bran cooks up into a surprisingly tasty porridge in just minutes. Oat bran porridge is smooth and creamy, perfect for accenting with a crisp apple and crunchy seeds.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56768\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeoatbran.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeoatbran.jpg\" alt=\"Sunflower Apple Oat Bran Porridge. Photo: Deena Prichep for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-56768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sunflower Apple Oat Bran Porridge. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>2 cups water\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>3/4 cup oat bran\u003c/p>\n\u003cp>1 crisp apple, chopped\u003c/p>\n\u003cp>A few pinches cinnamon\u003c/p>\n\u003cp>2 handfuls sunflower seeds (or other seeds/nuts of your choice)\u003c/p>\n\u003cp>2 to 4 teaspoons honey\u003c/p>\n\u003cp>In a saucepan, bring the water and salt to a boil, then stir in the oat bran. Reduce heat until it's just high enough to maintain a simmer, and cook until the liquid is absorbed and the oat bran is soft, about 3 to 5 minutes. Divide into 2 bowls, and top with apples, cinnamon, sunflower seeds and honey to taste.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nDeena Prichep is a Portland, Ore.-based freelance print and radio journalist. Her stories have appeared on \u003cem>Morning Edition\u003c/em>, \u003cem>All Things Considered\u003c/em>, \u003cem>Marketplace\u003c/em>, \u003cem>The Splendid Table\u003c/em>, Voice of America and \u003cem>The World\u003c/em>, and in \u003cem>Bon Appetit\u003c/em>, \u003cem>The Oregonian\u003c/em>, \u003cem>Vegetarian Times\u003c/em> and \u003cem>Portland Monthly\u003c/em>. She chronicles her cooking experiments at \u003ca href=\"http://mostlyfoodstuffs.blogspot.com/\">Mostly Foodstuffs\u003c/a>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "It isn't just the fairy tale stuff of Goldilocks, or the pauper gruel of Oliver Twist. Really, porridge can be a beautiful (sweet or savory) thing, especially during the cold slog of winter.",
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"description": "It isn't just the fairy tale stuff of Goldilocks, or the pauper gruel of Oliver Twist. Really, porridge can be a beautiful (sweet or savory) thing, especially during the cold slog of winter.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56761\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridge-1024x575.jpg\" alt=\"Grains well-suited for porridge include (clockwise from top) polenta, quinoa, millet, amaranth, oat bran and buckwheat. Photo: Deena Prichep for NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-56761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grains well-suited for porridge include (clockwise from top) polenta, quinoa, millet, amaranth, oat bran and buckwheat. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/2013/02/12/171793589/porridge-a-just-right-meal-to-fight-winters-chill\">Kitchen Window, NPR Food\u003c/a>\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#amaranth\">Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger\u003c/a>, \u003ca href=\"#millet\">Saffron-Scented Millet Porridge\u003c/a>, \u003ca href=\"#polenta\">Savory Polenta Porridge With Poached Egg\u003c/a> and \u003ca href=\"#oatbran\">Sunflower Apple Oat Bran Porridge\u003c/a>.\u003c/p>\n\u003cp>Porridge doesn't get a lot of love and respect. It's the fairy tale stuff of Goldilocks, or the pauper gruel of Oliver Twist. But really, porridge can be a beautiful thing, especially during the cold slog of winter. It's a comforting way to start the morning, a nice warm hug of a breakfast. And, dare I say, it actually can be kind of exciting.\u003c/p>\n\u003cp>Some background: Most of us are familiar with a hot bowl of oatmeal, whether the usual flakes of rolled oats, or their delightfully nubby steel-cut cousins. A pat of butter, a pour of cream and maybe a sprinkling of brown sugar. Every now and then we'll try a seven-grain option. Cream of wheat and cream of rice, sadly, are usually abandoned once we've graduated from primary school. There is, however, much, much more.\u003c/p>\n\u003cp>By definition, porridge is any sort of cereal grain, cooked until nice and soupy. And when we say any sort of grain, we mean \u003cem>all\u003c/em> of them. Sure, there are oats, and rice cereals. But anything can become porridge: buckwheat, amaranth, millet, spelt, teff, barley, quinoa. Grains can be cracked if they're large and hard, or just simmered up whole. It's a great way to introduce yourself to new ingredients, playing around with whatever you may find in the bulk bins of your local grocery store. As a bonus, you don't need to worry about overcooking an unfamiliar purchase — simmering unto mush is sort of the \u003cem>point\u003c/em> of porridge. To cut down on your cooking time, you even can toss ingredients in the pot to soak and swell overnight, letting you enjoy the healthy heft of whole grains without spending too much time in front of the stove.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If the wide world of alternative porridge is not as exciting to everyone as it is to me, start with incremental changes. Simmer grains with a bit of cream instead of water, or, if you're feeling particularly luxurious, some coconut milk. Grate in a carrot or two, add a sprinkling of healthy flax seeds, or swirl in a few spoonfuls of leftover pumpkin puree or almond butter. A handful of raisins, currants or other dried fruit, coarsely chopped, will rehydrate along with the porridge, adding a subtle sweetness. A pinch of cinnamon or cardamom adds a nice bit of flavor, or try curry powder or white pepper for a savory breakfast.\u003c/p>\n\u003cp>The options for personalizing your porridge continue, even after it's out of the pot and into your breakfast bowl. Loosen things up with a bit of milk or cream, or a pat of butter. Boost the fiber with a sprinkling of wheat germ, and sweeten things up with a drizzle of maple syrup or sprinkling of brown sugar. Pretty much any fruit makes an easy match — fresh or frozen blueberries or some diced crisp apple. If you want more crunch, grab a handful of whichever nuts or seeds you have in the pantry — sesame, sunflower, cashews, almonds.\u003c/p>\n\u003cp>Maybe porridge doesn't quite have the flash of a fresh stack of pancakes or the punch of huevos rancheros. But it's not just a delicious and healthful way to start the day. It's a blank canvas for your imagination. Make it a tropical-scented, mango-topped indulgence, or a creamy polenta bed for your poached egg. There are limitless options with which to start any winter day.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"amaranth\">\u003c/a>Recipe: Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger\u003c/h3>\n\u003cp>\u003cem>The tiny grains of amaranth — not much bigger than poppy seeds — cook up to a delicious porridge full of essential amino acids. Coconut milk gives it a luscious creaminess, topped with juicy fresh mango.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56766\" class=\"wp-caption aligncenter\" style=\"max-width: 758px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeamaranth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeamaranth.jpg\" alt=\"Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger. Photo: Deena Prichep for NPR\" width=\"758\" height=\"500\" class=\"size-full wp-image-56766\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>1 cup coconut milk, plus more for drizzling on top\u003c/p>\n\u003cp>1 cup water\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>3/4 cup amaranth\u003c/p>\n\u003cp>2 1-inch pieces crystallized ginger, minced\u003c/p>\n\u003cp>1 mango, peeled cut into cubes\u003c/p>\n\u003cp>Zest from 1/2 lime\u003c/p>\n\u003cp>1 to 2 tablespoons brown sugar or sweetened condensed milk\u003c/p>\n\u003cp>In a saucepan, bring coconut milk, water and salt to a boil, then stir in amaranth and ginger. Reduce heat until it just maintains a simmer and cook, stirring occasionally, until the liquid has been absorbed and the amaranth has swelled and softened, about 20 minutes. (Add more water if the mixture thickens before the amaranth has fully cooked.)\u003c/p>\n\u003cp>When the porridge is ready, divide it into 2 bowls. Top with a drizzle of coconut milk, the mango, lime zest and brown sugar or condensed milk to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"millet\">\u003c/a>Recipe: Saffron-Scented Millet Porridge\u003c/h3>\n\u003cp>\u003cem>Millet is generally thought of pretty much as bird food. But cooked until fluffy, it can make a nice side dish. And cooked until soupy, it's porridge. Carrots and cashews are cooked with the porridge, along with a pinch of saffron and cardamom that scent it like an Indian pudding.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56767\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgemillet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgemillet.jpg\" alt=\"Saffron-Scented Millet Porridge. Photo: Deena Prichep for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-56767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saffron-Scented Millet Porridge. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>2 cups milk\u003c/p>\n\u003cp>1/4 cup cashews\u003c/p>\n\u003cp>Pinch saffron\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>1/2 teaspoon ground cardamom\u003c/p>\n\u003cp>1/2 cup millet\u003c/p>\n\u003cp>1 carrot, peeled and shredded on the coarse holes of a grater\u003c/p>\n\u003cp>1 to 2 tablespoons brown sugar\u003c/p>\n\u003cp>Handful additional cashews or pistachios\u003c/p>\n\u003cp>Bring milk, cashews, saffron, salt and cardamom to a boil in a saucepan, then stir in the millet and grated carrot. Reduce heat until it just maintains a simmer and cook, stirring occasionally, until the liquid has absorbed and the millet has swelled and softened, about 40 minutes. (Add more water if the mixture thickens before the millet has fully cooked).\u003c/p>\n\u003cp>When the porridge is ready, divide it into 2 bowls. Top with the additional nuts, if desired, and brown sugar to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"polenta\">\u003c/a>Recipe: Savory Polenta Porridge With Poached Egg\u003c/h3>\n\u003cp>\u003cem>Italian polenta usually shows up at the dinner table, but it's a perfect backdrop for breakfast. You can top with blueberries and cream for a sweet option, or a poached egg for savory.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56769\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgepolenta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgepolenta.jpg\" alt=\"Savory Polenta Porridge With Poached Egg. Photo: Deena Prichep for NPR\" width=\"667\" height=\"500\" class=\"size-full wp-image-56769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Polenta Porridge With Poached Egg. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>2 to 3 cups water\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/3 cup polenta\u003c/p>\n\u003cp>1 to 2 pats butter\u003c/p>\n\u003cp>2 large eggs\u003c/p>\n\u003cp>1/2 avocado, peeled and sliced\u003c/p>\n\u003cp>Hot sauce, to taste\u003c/p>\n\u003cp>Bring 2 cups water and salt to a boil. Add the polenta, whisking or stirring to prevent lumps, and reduce heat until it's just high enough to maintain a simmer. Cook, stirring occasionally, until the liquid has been absorbed and the polenta has become smooth and creamy, about 35 minutes, adding more water as needed.\u003c/p>\n\u003cp>When the polenta is almost done, heat a pot of water and poach the eggs (or pan-fry if you prefer). Stir the butter into the polenta, divide between 2 bowls and top with a poached egg, half the avocado and a few shakes of hot sauce. Season with salt and pepper.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"oatbran\">\u003c/a>Recipe: Sunflower Apple Oat Bran Porridge\u003c/h3>\n\u003cp>\u003cem>Simmering a pot of steel-cut oats can take a good long while. But fiber-rich oat bran cooks up into a surprisingly tasty porridge in just minutes. Oat bran porridge is smooth and creamy, perfect for accenting with a crisp apple and crunchy seeds.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56768\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeoatbran.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeoatbran.jpg\" alt=\"Sunflower Apple Oat Bran Porridge. Photo: Deena Prichep for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-56768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sunflower Apple Oat Bran Porridge. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>2 cups water\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>3/4 cup oat bran\u003c/p>\n\u003cp>1 crisp apple, chopped\u003c/p>\n\u003cp>A few pinches cinnamon\u003c/p>\n\u003cp>2 handfuls sunflower seeds (or other seeds/nuts of your choice)\u003c/p>\n\u003cp>2 to 4 teaspoons honey\u003c/p>\n\u003cp>In a saucepan, bring the water and salt to a boil, then stir in the oat bran. Reduce heat until it's just high enough to maintain a simmer, and cook until the liquid is absorbed and the oat bran is soft, about 3 to 5 minutes. Divide into 2 bowls, and top with apples, cinnamon, sunflower seeds and honey to taste.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nDeena Prichep is a Portland, Ore.-based freelance print and radio journalist. Her stories have appeared on \u003cem>Morning Edition\u003c/em>, \u003cem>All Things Considered\u003c/em>, \u003cem>Marketplace\u003c/em>, \u003cem>The Splendid Table\u003c/em>, Voice of America and \u003cem>The World\u003c/em>, and in \u003cem>Bon Appetit\u003c/em>, \u003cem>The Oregonian\u003c/em>, \u003cem>Vegetarian Times\u003c/em> and \u003cem>Portland Monthly\u003c/em>. She chronicles her cooking experiments at \u003ca href=\"http://mostlyfoodstuffs.blogspot.com/\">Mostly Foodstuffs\u003c/a>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Chef Love Story: Gitane's Bridget Batson and Patrick Kelly",
"title": "A Chef Love Story: Gitane's Bridget Batson and Patrick Kelly",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_56607\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Patrick_Bridget-Erin-Gleeson-Photography.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Patrick_Bridget-Erin-Gleeson-Photography.jpg\" alt=\"Bridget Batson and Patrick Kelly. Photo: Erin Gleeson\" width=\"300\" class=\"size-full wp-image-56607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bridget Batson and Patrick Kelly. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of how two chefs, Bridget Batson and Patrick Kelly, met and fell in love. The now-married couple work and cook together at the date-worthy French and Spanish gypsy-inspired \u003ca href=\"http://www.gitanerestaurant.com/\">Gitane\u003c/a> restaurant, off of Union Square. They met at an after-party for the huge \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a> event. According to Bridget, there were two huge factors that sealed the deal for the couple -- she passed Patrick’s roasted chicken test (silly chef love games!), and early on in their dating, Patrick gifted Bridget a tray of uni (sea urchin) for Valentine's Day.\u003c/p>\n\u003cp>Making and eating a meal of sea urchin pasta is now an ongoing tradition for the couple, and on the Monday after Valentine’s Day, Patrick will buy a tray of uni, and Bridget will make her infamous uni pasta (see recipe below). Customers looking for their own sumptuous seafood and aphrodisiac inspired Valentine’s menu can book a table at Gitane from February 14-16. Bay Area Bites interviewed the SOMA residents recently and their comments have been edited for clarity and grammar.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What is it like to work together? How do you negotiate work vs. home life? \u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> All these fun questions! We’re both extremely different. One thing we struggled with was carving out the time to be at work. I usually work in the morning and he works at night. We do have a good eight hours of crossover. We started working together at Gitane after I’d been here a couple of years. I needed some culinary help (laughs) and the Claude Group was expanding.\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> We definitely had to draw some ground rules and make sure that our Sundays are work-free. We work in different ways at the restaurant. She is a brilliant organizer and I’m more food focused. We definitely work together well.\u003c/p>\n\u003cfigure id=\"attachment_56605\" class=\"wp-caption alignright\" style=\"max-width: 192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Bar-Erin-Gleeson-Photography.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Bar-Erin-Gleeson-Photography-192x290.jpg\" alt=\"Bar at Gitane. Photo: Erin Gleeson \" width=\"192\" height=\"290\" class=\"size-medium wp-image-56605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bar at Gitane. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are you serving up for Valentine’s Day?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Seafood including lobster, oysters and scallops. There will be a special chocolate dessert, too. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Kelly: \u003c/strong>We wanted to make the menu approachable and went with all those sexy items like oysters and a lot of shellfish. (Bridget laughs). Gitane is such a phenomenal date place and it makes sense to have those items that are aphrodisiacs. There is an option to add black truffles, which we get regularly for our special events.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where are a few of your favorite romantic spots in the Bay Area and why?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Hmmm. We like \u003ca href=\"http://www.kokkari.com/home/\">Kokkari\u003c/a> together. There is something about spit-roasted meats that is romantic to us! (They both laugh). At the \u003ca href=\"http://thebuenavista.com/index1.html\">Buena Vista\u003c/a>, we have an Irish coffee and walk by the water and take our dog. \u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> The Buena Vista may not be very romantic but it’s definitely a lot of fun. We also love taking our dog to Golden Gate Park and the Presidio as well.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What’s your favorite dessert?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> One of the fun things we both like and grew up with are malted floats. Made with root beer. You don’t see it on menus that much. We make ourselves floats at home.\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> A favorite pastry chef of mine is from \u003ca href=\"http://www.lafolie.com/\">La Folie\u003c/a>. Whatever she makes is great. Honestly we don’t get there that often.\u003c/p>\n\u003cfigure id=\"attachment_56606\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Dining-Room-Erin-Gleeson-Photogprahy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Dining-Room-Erin-Gleeson-Photogprahy-290x192.jpg\" alt=\"Gitane Dining Room. Photo: Erin Gleeson\" width=\"290\" height=\"192\" class=\"size-medium wp-image-56606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gitane Dining Room. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Old school tuna casserole with frozen peas made with cream of mushroom soup and mashed up potato chips on top. That’s a ‘Patrick specialty.’\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> I love fried chicken at home. I don’t get to do it at home too often. It’s a big mess but I love it. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The uni dish is so rich and different, yet sounds like a great tradition to keep up. Tell us more.\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> We were lucky and once got a live version of sea urchin when a friend of ours went diving at Sea Ranch Mendocino. We tried live ones in the shell and a bunch of abalone. That was great. \u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> I give myself a reminder to order the uni and get it dropped off and delivered at the restaurant. Having uni together was one of those things we first did when we got together. I brought her a tray of uni instead of flowers. We started a tradition (laughs).\u003c/p>\n\u003cp>\u003cstrong>Batson:\u003c/strong> If every woman is lucky enough to get uni!... We’ll celebrate on Saturday or Sunday. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you get your inspiration for the restaurant?\u003c/strong>\u003cbr>\n\u003cstrong>Kelly:\u003c/strong> We just got back from a trip to Spain. That was a lot of fun and we ate our way everywhere. We were doing a black rice dish on the menu that we found during our earlier travels. We’ll definitely put it back on the menu. Also, \u003cem>baked fideo\u003c/em> will be back soon on the menu. In Spain, we found tons of rice dishes and fresh seafood. We’re doing a roasted monkfish steak on top of paella rice that is completely inspired by our travels. \u003c/p>\n\u003cp>For more inspiration and recipes, we like to read and are on the internet constantly. We have a ridiculously large cookbook collection. Travel is about recreating dish. Being in San Francisco, we are sensitive to seasonal changes yet we keep the menu focused on Spain.\u003c/p>\n\u003cfigure id=\"attachment_56604\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Uni1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Uni1000.jpg\" alt=\"Batson & Kelly Style Uni Pasta. Photo: Leila Seppa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-56604\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Batson & Kelly Style Uni Pasta. Photo: Leila Seppa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Batson & Kelly Style Uni Pasta\u003c/strong> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 – 10 pieces uni (also called sea urchin or tongues)\u003c/li>\n\u003cli>1 lb capellini or angel hair pasta\u003c/li>\n\u003cli>2 Tbs olive oil\u003c/li>\n\u003cli>1 1/2 Tbs garlic, chopped\u003c/li>\n\u003cli>4 Tbs parsley, chopped\u003c/li>\n\u003cli>1 Tbs chili flakes\u003c/li>\n\u003cli>1 cup white wine\u003c/li>\n\u003cli>1 stick butter\u003c/li>\n\u003cli>salt & pepper\u003c/li>\n\u003cli>1 lemon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\nCook the pasta as directed, set aside. In a sauté pan, warm the olive oil for 1 minute, add the garlic and sauté for 2 minutes or until soft. Add the chili flakes and white wine, simmer for about 3 minutes or until the alcohol flavor is gone. Add in your pasta, butter and parsley and toss until the butter is melted and the pasta is hot through out, season with salt and pepper. \u003c/p>\n\u003cp>Gently fold in the uni until it is barely incorporated being careful to not break the tongues. Place in a big bowl for two (of course! ) and finish with a squeeze of lemon to taste. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.gitanerestaurant.com/\">Gitane\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?ie=UTF8&cid=4998799069207633979&q=Gitane&iwloc=A&gl=US&hl=en\">Map\u003c/a>\u003cbr>\n6 Claude Lane\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n(415) 788-6686\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/gitanesf\">@gitanesf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/gitanerestaurant?fref=ts\">Gitane Restaurant\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Gitane restaurant chefs Bridget Batson and Patrick Kelly, who are married and share a Valentine's tradition of making and eating uni pasta. The two talk about what it is like to live and work together.",
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"description": "Mary Ladd interviews Gitane restaurant chefs Bridget Batson and Patrick Kelly, who are married and share a Valentine's tradition of making and eating uni pasta. The two talk about what it is like to live and work together.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56607\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Patrick_Bridget-Erin-Gleeson-Photography.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Patrick_Bridget-Erin-Gleeson-Photography.jpg\" alt=\"Bridget Batson and Patrick Kelly. Photo: Erin Gleeson\" width=\"300\" class=\"size-full wp-image-56607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bridget Batson and Patrick Kelly. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of how two chefs, Bridget Batson and Patrick Kelly, met and fell in love. The now-married couple work and cook together at the date-worthy French and Spanish gypsy-inspired \u003ca href=\"http://www.gitanerestaurant.com/\">Gitane\u003c/a> restaurant, off of Union Square. They met at an after-party for the huge \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a> event. According to Bridget, there were two huge factors that sealed the deal for the couple -- she passed Patrick’s roasted chicken test (silly chef love games!), and early on in their dating, Patrick gifted Bridget a tray of uni (sea urchin) for Valentine's Day.\u003c/p>\n\u003cp>Making and eating a meal of sea urchin pasta is now an ongoing tradition for the couple, and on the Monday after Valentine’s Day, Patrick will buy a tray of uni, and Bridget will make her infamous uni pasta (see recipe below). Customers looking for their own sumptuous seafood and aphrodisiac inspired Valentine’s menu can book a table at Gitane from February 14-16. Bay Area Bites interviewed the SOMA residents recently and their comments have been edited for clarity and grammar.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What is it like to work together? How do you negotiate work vs. home life? \u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> All these fun questions! We’re both extremely different. One thing we struggled with was carving out the time to be at work. I usually work in the morning and he works at night. We do have a good eight hours of crossover. We started working together at Gitane after I’d been here a couple of years. I needed some culinary help (laughs) and the Claude Group was expanding.\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> We definitely had to draw some ground rules and make sure that our Sundays are work-free. We work in different ways at the restaurant. She is a brilliant organizer and I’m more food focused. We definitely work together well.\u003c/p>\n\u003cfigure id=\"attachment_56605\" class=\"wp-caption alignright\" style=\"max-width: 192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Bar-Erin-Gleeson-Photography.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Bar-Erin-Gleeson-Photography-192x290.jpg\" alt=\"Bar at Gitane. Photo: Erin Gleeson \" width=\"192\" height=\"290\" class=\"size-medium wp-image-56605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bar at Gitane. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are you serving up for Valentine’s Day?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Seafood including lobster, oysters and scallops. There will be a special chocolate dessert, too. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Kelly: \u003c/strong>We wanted to make the menu approachable and went with all those sexy items like oysters and a lot of shellfish. (Bridget laughs). Gitane is such a phenomenal date place and it makes sense to have those items that are aphrodisiacs. There is an option to add black truffles, which we get regularly for our special events.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where are a few of your favorite romantic spots in the Bay Area and why?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Hmmm. We like \u003ca href=\"http://www.kokkari.com/home/\">Kokkari\u003c/a> together. There is something about spit-roasted meats that is romantic to us! (They both laugh). At the \u003ca href=\"http://thebuenavista.com/index1.html\">Buena Vista\u003c/a>, we have an Irish coffee and walk by the water and take our dog. \u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> The Buena Vista may not be very romantic but it’s definitely a lot of fun. We also love taking our dog to Golden Gate Park and the Presidio as well.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What’s your favorite dessert?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> One of the fun things we both like and grew up with are malted floats. Made with root beer. You don’t see it on menus that much. We make ourselves floats at home.\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> A favorite pastry chef of mine is from \u003ca href=\"http://www.lafolie.com/\">La Folie\u003c/a>. Whatever she makes is great. Honestly we don’t get there that often.\u003c/p>\n\u003cfigure id=\"attachment_56606\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Dining-Room-Erin-Gleeson-Photogprahy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Dining-Room-Erin-Gleeson-Photogprahy-290x192.jpg\" alt=\"Gitane Dining Room. Photo: Erin Gleeson\" width=\"290\" height=\"192\" class=\"size-medium wp-image-56606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gitane Dining Room. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Old school tuna casserole with frozen peas made with cream of mushroom soup and mashed up potato chips on top. That’s a ‘Patrick specialty.’\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> I love fried chicken at home. I don’t get to do it at home too often. It’s a big mess but I love it. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The uni dish is so rich and different, yet sounds like a great tradition to keep up. Tell us more.\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> We were lucky and once got a live version of sea urchin when a friend of ours went diving at Sea Ranch Mendocino. We tried live ones in the shell and a bunch of abalone. That was great. \u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> I give myself a reminder to order the uni and get it dropped off and delivered at the restaurant. Having uni together was one of those things we first did when we got together. I brought her a tray of uni instead of flowers. We started a tradition (laughs).\u003c/p>\n\u003cp>\u003cstrong>Batson:\u003c/strong> If every woman is lucky enough to get uni!... We’ll celebrate on Saturday or Sunday. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you get your inspiration for the restaurant?\u003c/strong>\u003cbr>\n\u003cstrong>Kelly:\u003c/strong> We just got back from a trip to Spain. That was a lot of fun and we ate our way everywhere. We were doing a black rice dish on the menu that we found during our earlier travels. We’ll definitely put it back on the menu. Also, \u003cem>baked fideo\u003c/em> will be back soon on the menu. In Spain, we found tons of rice dishes and fresh seafood. We’re doing a roasted monkfish steak on top of paella rice that is completely inspired by our travels. \u003c/p>\n\u003cp>For more inspiration and recipes, we like to read and are on the internet constantly. We have a ridiculously large cookbook collection. Travel is about recreating dish. Being in San Francisco, we are sensitive to seasonal changes yet we keep the menu focused on Spain.\u003c/p>\n\u003cfigure id=\"attachment_56604\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Uni1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Uni1000.jpg\" alt=\"Batson & Kelly Style Uni Pasta. Photo: Leila Seppa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-56604\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Batson & Kelly Style Uni Pasta. Photo: Leila Seppa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Batson & Kelly Style Uni Pasta\u003c/strong> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 – 10 pieces uni (also called sea urchin or tongues)\u003c/li>\n\u003cli>1 lb capellini or angel hair pasta\u003c/li>\n\u003cli>2 Tbs olive oil\u003c/li>\n\u003cli>1 1/2 Tbs garlic, chopped\u003c/li>\n\u003cli>4 Tbs parsley, chopped\u003c/li>\n\u003cli>1 Tbs chili flakes\u003c/li>\n\u003cli>1 cup white wine\u003c/li>\n\u003cli>1 stick butter\u003c/li>\n\u003cli>salt & pepper\u003c/li>\n\u003cli>1 lemon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\nCook the pasta as directed, set aside. In a sauté pan, warm the olive oil for 1 minute, add the garlic and sauté for 2 minutes or until soft. Add the chili flakes and white wine, simmer for about 3 minutes or until the alcohol flavor is gone. Add in your pasta, butter and parsley and toss until the butter is melted and the pasta is hot through out, season with salt and pepper. \u003c/p>\n\u003cp>Gently fold in the uni until it is barely incorporated being careful to not break the tongues. Place in a big bowl for two (of course! ) and finish with a squeeze of lemon to taste. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.gitanerestaurant.com/\">Gitane\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?ie=UTF8&cid=4998799069207633979&q=Gitane&iwloc=A&gl=US&hl=en\">Map\u003c/a>\u003cbr>\n6 Claude Lane\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n(415) 788-6686\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/gitanesf\">@gitanesf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/gitanerestaurant?fref=ts\">Gitane Restaurant\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Homemade Nutella Soufflés",
"title": "Homemade Nutella Soufflés",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12.jpg\">\u003cimg class=\"alignnone size-full wp-image-56526\" alt=\"Nutella Soufflés\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12.jpg\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Valentine’s Day can be kitschy overkill. Still, there are some things that just never go out of style. Like \u003cstrong>chocolate\u003c/strong>. Sure, a box of chocolates is great, but you’re looking to impress, right? Step it up with \u003cstrong>Homemade Nutella Soufflés\u003c/strong> and bask in the adoration.\u003c/p>\n\u003cp>Soufflés are one of those dishes that sound fancy and intimidating, but they’re actually not too difficult. Best of all, they can be made ahead of time, so come dessert, it won’t matter if you’re a bottle of wine in, all you have to do is turn on the oven and pop them in (and set a timer…you know, in case you get carried away with your wooing).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-11-23-homemade-nutella-27.jpg\">\u003cimg class=\"alignnone size-full wp-image-56529\" alt=\"Nutella\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-11-23-homemade-nutella-27.jpg\" width=\"467\" height=\"700\">\u003c/a>\u003c/p>\n\u003cp>This particular soufflé recipe goes the extra mile with homemade Nutella (recipe below) as the main ingredient. I made my first batch of this heavenly chocolate-hazelnut spread this past Christmas, and I must say, it has changed my life. No melting chocolate, no heating milk, or double boilers. Literally, this recipe is just six ingredients blended to smooth, creamy decadence.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I’m always looking for an excuse to put my \u003cstrong>homemade Nutella\u003c/strong> to use, and this was a good occasion as any. I melted it together with a bit of cream and stirred in an egg yolk to make the base for the soufflé. To that, simply fold in egg whites that have been beaten to a firm peaks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg class=\"alignnone size-full wp-image-56524\" alt=\"Souffle Making\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-7.jpg\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Then fill your prepared ramekins to the brim. I like to make little parchment paper collars to give the soufflés more support as they rise. I find that this also lets me fill the cups up to the very top without worrying about overflow. A tip on the collars -- be sure to use kitchen twine to tie them closed, tape won’t work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-9.jpg\">\u003cimg class=\"alignnone size-full wp-image-56525\" alt=\"Souffles with parchment collars\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-9.jpg\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>While we’re on tips, here are a few more to ensure a beautiful, dramatic soufflé:\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>Don’t over-beat your egg whites.\u003c/strong> This is easy to do, especially if you’re using an electric mixer. You’ll know you’ve gone too far if you see the egg whites starting to look a little curdled and watery looking. Your egg whites should be like smooth airy clouds with a nice sheen to them.\u003c/li>\n\u003cli>\u003cstrong>A spoonful of sugar.\u003c/strong> Don’t skip the sugar in the egg whites. It helps stabilize the whites, helping to prevent that pesky over-beating factor. Besides, now is not the time to be thinking about sugar intake. Live a little.\u003c/li>\n\u003cli>\u003cstrong>Fold gently.\u003c/strong> You don’t want to deflate all those air bubbles you worked so hard to create. Also, as you’re folding, be sure you’re scraping the bottom of the bowl too, not just the sides.\u003c/li>\n\u003cli>\u003cstrong>No peaking.\u003c/strong> One of the biggest mistakes people make when it comes to soufflés is opening the oven door too often to check on them. Every time you open the oven, the temperature in there drops, and soufflés don’t like that. Try to check just once, when you think they’re close to done, and make it fast.\u003c/li>\n\u003cli>\u003cstrong>Don’t use convection setting.\u003c/strong> The air flow is too disruptive and you may end up with the leaning tower of soufflé.\u003c/li>\n\u003cli>\u003cstrong>Don’t dawdle.\u003c/strong> Soufflés wait for no one. Have your plates and garnishes ready and serve quickly because your dramatic soufflé will start to deflate as it cools.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-21.jpg\">\u003cimg class=\"alignnone size-full wp-image-56540\" alt=\"Nutella Soufflés\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-21.jpg\" width=\"467\" height=\"700\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.epicurious.com/recipes/food/views/Creme-Anglaise-4984\">Crème anglaise\u003c/a> is a classic soufflé topping, but want to know my favorite way to eat these? Split open the top and pop a little scoop of vanilla bean ice cream in there. You’re welcome.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-32.jpg\">\u003cimg class=\"alignnone size-full wp-image-56541\" alt=\"Nutella Soufflés\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-32.jpg\" width=\"467\" height=\"700\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nutella Soufflés\u003c/strong>\u003cbr>\n\u003cem>Looking to impress someone? Make them a soufflé. Looking to seriously impress someone? Make that a soufflé of homemade Nutella. It’s easier than you would think…don’t worry though, that’s our little secret. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 tablespoon melted butter\u003cbr>\n2 teaspoons sugar for prepping dishes\u003cbr>\n6 ounces (3/4 cup) Nutella (recipe below)\u003cbr>\n1/4 cup heavy cream\u003cbr>\n1 large egg yolk\u003cbr>\nPinch of salt\u003cbr>\n3 large egg whites\u003cbr>\n1 tablespoon sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Position rack in center of oven and preheat to 400°F.\u003c/li>\n\u003cli>Brush 3/4-cup soufflé dishes with melted butter, using upward strokes up the sides; sprinkle with sugar (about 1/2 teaspoon in each cup), tilting cups to coat completely and tapping out any excess. Using strips of parchment paper and kitchen twine, make a collar around each dish. The collar should extend about 2 inches above the rim of the ramekin. Arrange prepared soufflé dishes on large baking sheet.\u003c/li>\n\u003cli>Combine the Nutella and cream in large metal or Pyrex bowl. Set bowl over saucepan of barely simmering water and stir until the mixture is melted and smooth. Remove bowl from over water. Stir egg yolk and salt into the mixture.\u003c/li>\n\u003cli>Beat egg whites in another large bowl until soft peaks form. Gradually add 1 tablespoon sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into Nutella mixture to lighten. Fold remaining egg whites into Nutella mixture in 2 additions. Divide soufflé mixture among prepared soufflé dishes, filling dishes completely.\u003c/li>\n\u003cli>Bake soufflés on baking sheet until puffed and tops feel firm, about 16 minutes if at room temperature and about 18 minutes if chilled. Serve soufflés IMMEDIATELY (they will start to fall as soon as they cool). I like to serve with crème anglais or vanilla ice cream (have guests split their soufflé, and spoon a scoop of ice cream inside).\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>\u003cstrong>Make-Ahead Note:\u003c/strong> The soufflé mixture can be made up to 2 days ahead. Just fill the ramekins and refrigerate uncovered until cold, then cover and keep chilled until you’re ready to bake them. Alternately, you can pop them in the freezer and keep for longer. Just move them into the refrigerator the day before you plan on baking them off.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Homemade Nutella (Vegan + Gluten-Free)\u003c/strong>\u003cbr>\n\u003cem>This decadent hazelnut chocolate spread is absurdly good, easy to make, and surprisingly not that bad for you! (Adapted from \u003ca href=\"http://www.thekitchn.com/how-to-make-homemade-nutella-166472\">The Kitchn\u003c/a>.) \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> About 2 cups\u003c/p>\n\u003cp>\u003cstrong>Total Time:\u003c/strong> 10 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups toasted hazelnuts, peeled\u003cbr>\n1/2 cup coconut oil, melted to liquid form\u003cbr>\n1 cup powdered sugar (check that it’s GF if that’s a concern)\u003cbr>\n1/2 cup unsweetened natural cocoa powder\u003cbr>\n1 1/2 teaspoons vanilla extract\u003cbr>\n1/2 teaspoon kosher salt\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Blend the hazelnuts and coconut oil until they form a paste. Add the remaining ingredients and continue blending, scraping down the sides as necessary, until it is as smooth as possible.\u003c/li>\n\u003cli>Transfer your homemade bliss into a jar or resealable container and store in the refrigerator for up to 2 weeks.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Note on equipment:\u003c/strong> If you have a high powered blender like a Vitamix, now is the time to use it. Otherwise, a food processor will work just fine, you may just have to scrape down the sides and process a bit longer to get the smooth consistency you want.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Valentine’s Day can be kitschy overkill. Still, there are some things that just never go out of style. Like chocolate. Sure, a box of chocolates is great, but you’re looking to impress, right? Step it up with Homemade Nutella Soufflés and bask in the adoration.",
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"description": "Valentine’s Day can be kitschy overkill. Still, there are some things that just never go out of style. Like chocolate. Sure, a box of chocolates is great, but you’re looking to impress, right? Step it up with Homemade Nutella Soufflés and bask in the adoration.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12.jpg\">\u003cimg class=\"alignnone size-full wp-image-56526\" alt=\"Nutella Soufflés\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12.jpg\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Valentine’s Day can be kitschy overkill. Still, there are some things that just never go out of style. Like \u003cstrong>chocolate\u003c/strong>. Sure, a box of chocolates is great, but you’re looking to impress, right? Step it up with \u003cstrong>Homemade Nutella Soufflés\u003c/strong> and bask in the adoration.\u003c/p>\n\u003cp>Soufflés are one of those dishes that sound fancy and intimidating, but they’re actually not too difficult. Best of all, they can be made ahead of time, so come dessert, it won’t matter if you’re a bottle of wine in, all you have to do is turn on the oven and pop them in (and set a timer…you know, in case you get carried away with your wooing).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-11-23-homemade-nutella-27.jpg\">\u003cimg class=\"alignnone size-full wp-image-56529\" alt=\"Nutella\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-11-23-homemade-nutella-27.jpg\" width=\"467\" height=\"700\">\u003c/a>\u003c/p>\n\u003cp>This particular soufflé recipe goes the extra mile with homemade Nutella (recipe below) as the main ingredient. I made my first batch of this heavenly chocolate-hazelnut spread this past Christmas, and I must say, it has changed my life. No melting chocolate, no heating milk, or double boilers. Literally, this recipe is just six ingredients blended to smooth, creamy decadence.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’m always looking for an excuse to put my \u003cstrong>homemade Nutella\u003c/strong> to use, and this was a good occasion as any. I melted it together with a bit of cream and stirred in an egg yolk to make the base for the soufflé. To that, simply fold in egg whites that have been beaten to a firm peaks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg class=\"alignnone size-full wp-image-56524\" alt=\"Souffle Making\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-7.jpg\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Then fill your prepared ramekins to the brim. I like to make little parchment paper collars to give the soufflés more support as they rise. I find that this also lets me fill the cups up to the very top without worrying about overflow. A tip on the collars -- be sure to use kitchen twine to tie them closed, tape won’t work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-9.jpg\">\u003cimg class=\"alignnone size-full wp-image-56525\" alt=\"Souffles with parchment collars\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-9.jpg\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>While we’re on tips, here are a few more to ensure a beautiful, dramatic soufflé:\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>Don’t over-beat your egg whites.\u003c/strong> This is easy to do, especially if you’re using an electric mixer. You’ll know you’ve gone too far if you see the egg whites starting to look a little curdled and watery looking. Your egg whites should be like smooth airy clouds with a nice sheen to them.\u003c/li>\n\u003cli>\u003cstrong>A spoonful of sugar.\u003c/strong> Don’t skip the sugar in the egg whites. It helps stabilize the whites, helping to prevent that pesky over-beating factor. Besides, now is not the time to be thinking about sugar intake. Live a little.\u003c/li>\n\u003cli>\u003cstrong>Fold gently.\u003c/strong> You don’t want to deflate all those air bubbles you worked so hard to create. Also, as you’re folding, be sure you’re scraping the bottom of the bowl too, not just the sides.\u003c/li>\n\u003cli>\u003cstrong>No peaking.\u003c/strong> One of the biggest mistakes people make when it comes to soufflés is opening the oven door too often to check on them. Every time you open the oven, the temperature in there drops, and soufflés don’t like that. Try to check just once, when you think they’re close to done, and make it fast.\u003c/li>\n\u003cli>\u003cstrong>Don’t use convection setting.\u003c/strong> The air flow is too disruptive and you may end up with the leaning tower of soufflé.\u003c/li>\n\u003cli>\u003cstrong>Don’t dawdle.\u003c/strong> Soufflés wait for no one. Have your plates and garnishes ready and serve quickly because your dramatic soufflé will start to deflate as it cools.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-21.jpg\">\u003cimg class=\"alignnone size-full wp-image-56540\" alt=\"Nutella Soufflés\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-21.jpg\" width=\"467\" height=\"700\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.epicurious.com/recipes/food/views/Creme-Anglaise-4984\">Crème anglaise\u003c/a> is a classic soufflé topping, but want to know my favorite way to eat these? Split open the top and pop a little scoop of vanilla bean ice cream in there. You’re welcome.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-32.jpg\">\u003cimg class=\"alignnone size-full wp-image-56541\" alt=\"Nutella Soufflés\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-32.jpg\" width=\"467\" height=\"700\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nutella Soufflés\u003c/strong>\u003cbr>\n\u003cem>Looking to impress someone? Make them a soufflé. Looking to seriously impress someone? Make that a soufflé of homemade Nutella. It’s easier than you would think…don’t worry though, that’s our little secret. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 tablespoon melted butter\u003cbr>\n2 teaspoons sugar for prepping dishes\u003cbr>\n6 ounces (3/4 cup) Nutella (recipe below)\u003cbr>\n1/4 cup heavy cream\u003cbr>\n1 large egg yolk\u003cbr>\nPinch of salt\u003cbr>\n3 large egg whites\u003cbr>\n1 tablespoon sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Position rack in center of oven and preheat to 400°F.\u003c/li>\n\u003cli>Brush 3/4-cup soufflé dishes with melted butter, using upward strokes up the sides; sprinkle with sugar (about 1/2 teaspoon in each cup), tilting cups to coat completely and tapping out any excess. Using strips of parchment paper and kitchen twine, make a collar around each dish. The collar should extend about 2 inches above the rim of the ramekin. Arrange prepared soufflé dishes on large baking sheet.\u003c/li>\n\u003cli>Combine the Nutella and cream in large metal or Pyrex bowl. Set bowl over saucepan of barely simmering water and stir until the mixture is melted and smooth. Remove bowl from over water. Stir egg yolk and salt into the mixture.\u003c/li>\n\u003cli>Beat egg whites in another large bowl until soft peaks form. Gradually add 1 tablespoon sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into Nutella mixture to lighten. Fold remaining egg whites into Nutella mixture in 2 additions. Divide soufflé mixture among prepared soufflé dishes, filling dishes completely.\u003c/li>\n\u003cli>Bake soufflés on baking sheet until puffed and tops feel firm, about 16 minutes if at room temperature and about 18 minutes if chilled. Serve soufflés IMMEDIATELY (they will start to fall as soon as they cool). I like to serve with crème anglais or vanilla ice cream (have guests split their soufflé, and spoon a scoop of ice cream inside).\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>\u003cstrong>Make-Ahead Note:\u003c/strong> The soufflé mixture can be made up to 2 days ahead. Just fill the ramekins and refrigerate uncovered until cold, then cover and keep chilled until you’re ready to bake them. Alternately, you can pop them in the freezer and keep for longer. Just move them into the refrigerator the day before you plan on baking them off.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Homemade Nutella (Vegan + Gluten-Free)\u003c/strong>\u003cbr>\n\u003cem>This decadent hazelnut chocolate spread is absurdly good, easy to make, and surprisingly not that bad for you! (Adapted from \u003ca href=\"http://www.thekitchn.com/how-to-make-homemade-nutella-166472\">The Kitchn\u003c/a>.) \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> About 2 cups\u003c/p>\n\u003cp>\u003cstrong>Total Time:\u003c/strong> 10 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups toasted hazelnuts, peeled\u003cbr>\n1/2 cup coconut oil, melted to liquid form\u003cbr>\n1 cup powdered sugar (check that it’s GF if that’s a concern)\u003cbr>\n1/2 cup unsweetened natural cocoa powder\u003cbr>\n1 1/2 teaspoons vanilla extract\u003cbr>\n1/2 teaspoon kosher salt\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Blend the hazelnuts and coconut oil until they form a paste. Add the remaining ingredients and continue blending, scraping down the sides as necessary, until it is as smooth as possible.\u003c/li>\n\u003cli>Transfer your homemade bliss into a jar or resealable container and store in the refrigerator for up to 2 weeks.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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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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