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"disqusTitle": "Chef Dominique Crenn Talks About Her Dialogue Dinners, Book Project and Guy Savoy ",
"title": "Chef Dominique Crenn Talks About Her Dialogue Dinners, Book Project and Guy Savoy ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-final.jpg\" alt=\"Dominique Crenn. Photo: Molly DeCoudreaux\" title=\"Dominique Crenn. Photo: Molly DeCoudreaux\" width=\"538\" height=\"359\" class=\"alignnone size-full wp-image-40665\">\u003c/a>\u003cbr>\n\u003cem>Dominique Crenn. Photo: Molly DeCoudreaux\u003c/em>\u003c/p>\n\u003cp>Chef Dominique Crenn is just back from a trip to the \u003ca href=\"http://www.omnivore.fr/\">Omnivore Food Festival\u003c/a> in Paris, where she was one of the few Michelin-starred female chefs asked to participate. She is full of inspiration and ideas, and launching a \u003ca href=\"http://www.brownpapertickets.com/event/233508\">special dialogue dinner\u003c/a> for two nights this month at her \u003ca href=\"http://www.ateliercrenn.com/\">Atelier Crenn\u003c/a> restaurant on March 28 and March 29. This dialogue dinner series kicks-off with a two-night “conversation” between Chef Crenn and Miles Watson of \u003ca href=\"http://pure-berlin.com/miles.php\">Pure Berlin\u003c/a>. Crenn and Watson will take turns composing courses (five from each side) and will collaborate on the final eleventh course. Like Atelier Crenn’s “fiercely modern” French cookery, Pure Berlin is a restaurant and culinary design studio with firm German roots, but fresh gastronomic sensibilities. Tickets are $300, including coursed wine pairings (reduced price of $200 for non-drinking guests); no vegetarian option available.\u003c/p>\n\u003cp> \u003ca href=\"http://pure-berlin.com/miles.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/PURE-BERLIN-new400.jpg\" alt=\"pure Berlin image courtesy of Atelier Crenn\" title=\"pure Berlin image courtesy of Atelier Crenn\" width=\"400\" height=\"517\" class=\"alignnone size-full wp-image-40670\">\u003c/a>\u003cbr>\n\u003cem>Pure Berlin image courtesy of Atelier Crenn\u003c/em>\u003c/p>\n\u003cp>Crenn is a native of France and received Michelin stars at Luce in 2010 and 2011. Esquire awarded her Chef of the Year in 2008 and she won Iron Chef America in 2010. Before opening her own restaurant, Crenn worked at \u003ca href=\"http://www.lucewinerestaurant.com/\">Luce\u003c/a>, and in Jakarta and Los Angeles. She was a protégé of \u003ca href=\"http://en.wikipedia.org/wiki/Jeremiah_Tower\">Jeremiah Tower\u003c/a> at the vaunted Stars Restaurant in San Francisco early in her career. Crenn lives in the Duboce Park neighborhood and spoke with Bay Area Bites via phone. She was on her way to eat at \u003ca href=\"http://heirloom-sf.com/\">Heirloom Café\u003c/a> for the first time, after finding the wait line at \u003ca href=\"http://www.missionchinesefood.com/\">Mission Chinese Food\u003c/a> to be too long.\u003c/p>\n\u003cp>\u003cstrong>Why do a dialogue dinner with another chef?\u003c/strong>\u003cbr>\nMany times with chefs, it can be all about the ego (laughs). I want to get away from there. I’m starting this dialogue because I want to collaborate with other chefs. I love what we’re doing as chefs, and go online to learn from my peers at \u003ca href=\"http://chefs-talk.com/\">Chef’s Talk\u003c/a>. With Miles, he’s trying to show people that there’s really something good about German food beyond heavy stuff, like sauerkraut and sausage. It’s his heritage, and he can use a modernist’s touch to the courses. I gave him the freedom to express himself and be what he is. There’s a story on the plate and the menu’s also going to be the story. I want it to be like this: “Tell me who you are, and where you’ve been.” We both cook with local produce but I’ll email him so that he knows what we have in season here. So far, we’ve been in touch via email and I first met him online at Chef’s Talk. I was supposed to meet him at the Omnivore Festival but it didn’t work out. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I’m also talking to John Fraser of \u003ca href=\"http://dovetailnyc.com/\">Dovetail\u003c/a>, the \u003ca href=\"http://www.tipplingclub.com/\">Tippling Club\u003c/a>’s Ryan Clift and In De Wulf’s \u003ca href=\"https://twitter.com/#!/Kobewulf\">Kobe Desramaults\u003c/a>. Right now, I am tentatively scheduled to do a dialogue dinner in June with Carlo Miriarchi of \u003ca href=\"http://www.robertaspizza.com/\">Roberta's Pizza\u003c/a> in New York.\u003c/p>\n\u003cp>\u003cstrong>What’s going on with your book?\u003c/strong>\u003cbr>\nI know \u003ca href=\"http://en.wikipedia.org/wiki/Anthony_Myint\">Anthony Myint\u003c/a> and he comes to the restaurant quite often. His wife \u003ca href=\"http://www.youtube.com/watch?v=lAcS52QgIuQ\">Karen Leibowitz\u003c/a> and I are writing a book together. I’m excited. It’s going to be called Dialogue, and show the recipes and the people in my life. I’m here to celebrate the people in my life and the world that surrounds me and inspires me. The current idea is to go with a lot of pictures, writing, recipes, and drawings. It’ll be about a dialogue that is global and international.\u003c/p>\n\u003cp>I thought about the book a long time ago and was talking to my business partner about it before we opened Atelier Crenn. It’s important for me to be able to reach out to the culinary world, and not just San Francisco and New York. It’s important to understand what’s going on in the world and know that cooking has changed. What we put on the plate involves the produce, people, animals and soil around us.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Foie-Gras-Log1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Foie-Gras-Log560.jpg\" alt=\"Foie Gras Log\" title=\"Foie Gras Log\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-40679\">\u003c/a>\u003cbr>\n\u003cem>Foie gras “Log.” All Photos courtesy of Atelier Crenn\u003c/em>\u003c/p>\n\u003ctable>\n\u003ctr>\n\u003ctd>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ocean-and-Land1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ocean-and-Land1000-150x150.jpg\" alt=\"Ocean and Land - Wagyu Beef and Smoked Sturgeon. Photo: Atelier Crenn\" title=\"Ocean and Land - Wagyu Beef and Smoked Sturgeon. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40663\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-1000-150x150.jpg\" alt=\"Chef Dominique Crenn prepares vegetables in the Atelier Crenn kitchen. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn prepares vegetables in the Atelier Crenn kitchen. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40661\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Atelier-Crenn-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Atelier-Crenn-1000-150x150.jpg\" alt=\"Chef Dominique Crenn plating ingredients with tweezers. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn plating ingredients with tweezers. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40660\">\u003c/a>\u003c/td>\n\u003c/tr>\n\u003c/table>\n\u003cp>\u003cstrong>What was it like meeting your culinary hero, \u003ca href=\"http://www.guysavoy.com/en/\">Guy Savoy\u003c/a> ?\u003c/strong>\u003cbr>\nA friend told him to come eat at Atelier Crenn his first time in San Francisco, and he did. I cooked for him and his girlfriend. He told me to come to his restaurant in Paris, I did and he cooked 14 courses. He treated me like I was a queen. It was so crazy. At this point I don’t care what critics say -- I cooked for Guy Savoy. I just want to cook for my customers and no one else. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite food spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, where I sit at the bar and hang out. It’s just amazing. I love the flavors and really like the chef, Jason Fox.\u003c/p>\n\u003cp>My friend opened \u003ca href=\"http://www.sushirrito.com/\">Sushirrito\u003c/a>. There’s a special roll I order there. I don’t want to say it’s crack in my mouth because I’ve never had crack. But it’s pretty intense and just delicious.\u003c/p>\n\u003cp>When I went to \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, I was blown away.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> is another favorite. \u003c/p>\n\u003cp>I love siphon-style coffee, from Japan. I like to do meetings and see friends at \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What do you do when you’re not working?\u003c/strong>\u003cbr>\nWe go to Marin a lot, because, my partner’s family is in Kentfield. They have a very beautiful house that’s almost French-style. There’s a wonderful hiking trail nearby. Near Mill Valley, there’s also a big great place to go foraging. We have three dogs that I take with me: Sophie the boxer, Frankie the crazy Chihuahua and Maximus, a lovely tiny dog. \u003c/p>\n\u003cp>This recipe, WALK IN THE FOREST is a menu staple at Atelier Crenn and changes seasonally. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest560.jpg\" alt=\"Recipe: Walk in the Forest. Chef Dominique Crenn. Photo: Atelier Crenn\" title=\"Recipe: Walk in the Forest. Chef Dominique Crenn. Photo: Atelier Crenn\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40654\">\u003c/a>\u003cbr>\n\u003cem>Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: WALK IN THE FOREST\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Pine Meringue\u003c/strong>\u003cbr>\n200g sugar\u003cbr>\n50g water\u003cbr>\n125 g egg whites\u003cbr>\nPine extract\u003c/p>\n\u003cp>\u003cstrong>Pumpernickel Soil\u003c/strong>\u003cbr>\n5 pieces pumpernickel bread\u003cbr>\n1 g salt\u003cbr>\n \u003cbr>\n\u003cstrong>Hazelnut Praline\u003c/strong>\u003cbr>\n200 g blanched filberts\u003cbr>\n300 g blended oil\u003cbr>\n \u003cbr>\n\u003cstrong>Sorrel Oil\u003c/strong>\u003cbr>\n4 bu sorrel\u003cbr>\n150 g blended oil\u003cbr>\n \u003cbr>\n\u003cstrong>Foraged Mushrooms\u003c/strong>\u003cbr>\nclean wild mushrooms\u003c/p>\n\u003cp>\u003cstrong>Mushroom Paper\u003c/strong>\u003cbr>\n100 g mushroom puree\u003cbr>\n50 g isomalt\u003cbr>\n \u003cbr>\nIn a pot combine sugar and water until it reaches 121 degrees Celsius. At the same time in a KitchenAid mixer whip egg whites until medium peak. Combine syrup with the egg whites slowly, then mix at full speed until a stiff peak is formed. While mixer is going add in 7-10 drops of pine extract for flavor.\u003cbr>\n \u003cbr>\nToast pumpernickel until completely dried out. In a Robot Coupe, grind bread and salt to make a soil.\u003cbr>\n \u003cbr>\nBlanch hazelnuts in oil for about 15 minutes. Spin entire contents of the pot in a Vitamix until very smooth, season with salt. Should be the consistency of a very loose peanut butter.\u003cbr>\n \u003cbr>\nIn a Vitamix combine sorrel and oil, then strain through a coffee filter and fine sieve for 24 hours.\u003cbr>\n \u003cbr>\nSave the bits and pieces from cleaning and trimming your wild mushrooms. Put them in a pot with a little olive oil, thyme, garlic, and shallot. Deglaze with sherry vinegar.\u003c/p>\n\u003cp>Once mushrooms are cooked, puree in a Vitamix and and season with salt. Use this for garnish on the plate and mushroom paper.\u003c/p>\n\u003cp>Combine isomalt and puree and bring to a boil. Spread thinly on a sheet of acetate and dehydrate for 8 hours.\u003cbr>\n \u003cbr>\n\u003cstrong>Chickpea Paper\u003c/strong>\u003cbr>\n100 g chickpea puree\u003cbr>\n50 g isomalt\u003cbr>\n \u003cbr>\n\u003cstrong>Dehydrated Mushrooms\u003c/strong>\u003cbr>\n50 g isomalt\u003cbr>\n100 g water\u003cbr>\n24 ea thinly sliced wild mushrooms\u003cbr>\n \u003cbr>\nBoil dried chickpeas until soft, then puree and season with salt. Combine with isomalt and bring to a boil. Spread a thin layer on acetate and dehydrate for 8 hours.\u003c/p>\n\u003cp>Bring isomalt and water to a boil. Dip mushrooms in solution and set on acetate. Dehydrate for 3 hours until crispy.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest2-5602.jpg\" alt=\"Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\" width=\"560\" height=\"335\" class=\"alignnone size-full wp-image-40676\">\u003c/a>\u003cbr>\n\u003cem>Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-final.jpg\" alt=\"Dominique Crenn. Photo: Molly DeCoudreaux\" title=\"Dominique Crenn. Photo: Molly DeCoudreaux\" width=\"538\" height=\"359\" class=\"alignnone size-full wp-image-40665\">\u003c/a>\u003cbr>\n\u003cem>Dominique Crenn. Photo: Molly DeCoudreaux\u003c/em>\u003c/p>\n\u003cp>Chef Dominique Crenn is just back from a trip to the \u003ca href=\"http://www.omnivore.fr/\">Omnivore Food Festival\u003c/a> in Paris, where she was one of the few Michelin-starred female chefs asked to participate. She is full of inspiration and ideas, and launching a \u003ca href=\"http://www.brownpapertickets.com/event/233508\">special dialogue dinner\u003c/a> for two nights this month at her \u003ca href=\"http://www.ateliercrenn.com/\">Atelier Crenn\u003c/a> restaurant on March 28 and March 29. This dialogue dinner series kicks-off with a two-night “conversation” between Chef Crenn and Miles Watson of \u003ca href=\"http://pure-berlin.com/miles.php\">Pure Berlin\u003c/a>. Crenn and Watson will take turns composing courses (five from each side) and will collaborate on the final eleventh course. Like Atelier Crenn’s “fiercely modern” French cookery, Pure Berlin is a restaurant and culinary design studio with firm German roots, but fresh gastronomic sensibilities. Tickets are $300, including coursed wine pairings (reduced price of $200 for non-drinking guests); no vegetarian option available.\u003c/p>\n\u003cp> \u003ca href=\"http://pure-berlin.com/miles.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/PURE-BERLIN-new400.jpg\" alt=\"pure Berlin image courtesy of Atelier Crenn\" title=\"pure Berlin image courtesy of Atelier Crenn\" width=\"400\" height=\"517\" class=\"alignnone size-full wp-image-40670\">\u003c/a>\u003cbr>\n\u003cem>Pure Berlin image courtesy of Atelier Crenn\u003c/em>\u003c/p>\n\u003cp>Crenn is a native of France and received Michelin stars at Luce in 2010 and 2011. Esquire awarded her Chef of the Year in 2008 and she won Iron Chef America in 2010. Before opening her own restaurant, Crenn worked at \u003ca href=\"http://www.lucewinerestaurant.com/\">Luce\u003c/a>, and in Jakarta and Los Angeles. She was a protégé of \u003ca href=\"http://en.wikipedia.org/wiki/Jeremiah_Tower\">Jeremiah Tower\u003c/a> at the vaunted Stars Restaurant in San Francisco early in her career. Crenn lives in the Duboce Park neighborhood and spoke with Bay Area Bites via phone. She was on her way to eat at \u003ca href=\"http://heirloom-sf.com/\">Heirloom Café\u003c/a> for the first time, after finding the wait line at \u003ca href=\"http://www.missionchinesefood.com/\">Mission Chinese Food\u003c/a> to be too long.\u003c/p>\n\u003cp>\u003cstrong>Why do a dialogue dinner with another chef?\u003c/strong>\u003cbr>\nMany times with chefs, it can be all about the ego (laughs). I want to get away from there. I’m starting this dialogue because I want to collaborate with other chefs. I love what we’re doing as chefs, and go online to learn from my peers at \u003ca href=\"http://chefs-talk.com/\">Chef’s Talk\u003c/a>. With Miles, he’s trying to show people that there’s really something good about German food beyond heavy stuff, like sauerkraut and sausage. It’s his heritage, and he can use a modernist’s touch to the courses. I gave him the freedom to express himself and be what he is. There’s a story on the plate and the menu’s also going to be the story. I want it to be like this: “Tell me who you are, and where you’ve been.” We both cook with local produce but I’ll email him so that he knows what we have in season here. So far, we’ve been in touch via email and I first met him online at Chef’s Talk. I was supposed to meet him at the Omnivore Festival but it didn’t work out. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’m also talking to John Fraser of \u003ca href=\"http://dovetailnyc.com/\">Dovetail\u003c/a>, the \u003ca href=\"http://www.tipplingclub.com/\">Tippling Club\u003c/a>’s Ryan Clift and In De Wulf’s \u003ca href=\"https://twitter.com/#!/Kobewulf\">Kobe Desramaults\u003c/a>. Right now, I am tentatively scheduled to do a dialogue dinner in June with Carlo Miriarchi of \u003ca href=\"http://www.robertaspizza.com/\">Roberta's Pizza\u003c/a> in New York.\u003c/p>\n\u003cp>\u003cstrong>What’s going on with your book?\u003c/strong>\u003cbr>\nI know \u003ca href=\"http://en.wikipedia.org/wiki/Anthony_Myint\">Anthony Myint\u003c/a> and he comes to the restaurant quite often. His wife \u003ca href=\"http://www.youtube.com/watch?v=lAcS52QgIuQ\">Karen Leibowitz\u003c/a> and I are writing a book together. I’m excited. It’s going to be called Dialogue, and show the recipes and the people in my life. I’m here to celebrate the people in my life and the world that surrounds me and inspires me. The current idea is to go with a lot of pictures, writing, recipes, and drawings. It’ll be about a dialogue that is global and international.\u003c/p>\n\u003cp>I thought about the book a long time ago and was talking to my business partner about it before we opened Atelier Crenn. It’s important for me to be able to reach out to the culinary world, and not just San Francisco and New York. It’s important to understand what’s going on in the world and know that cooking has changed. What we put on the plate involves the produce, people, animals and soil around us.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Foie-Gras-Log1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Foie-Gras-Log560.jpg\" alt=\"Foie Gras Log\" title=\"Foie Gras Log\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-40679\">\u003c/a>\u003cbr>\n\u003cem>Foie gras “Log.” All Photos courtesy of Atelier Crenn\u003c/em>\u003c/p>\n\u003ctable>\n\u003ctr>\n\u003ctd>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ocean-and-Land1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ocean-and-Land1000-150x150.jpg\" alt=\"Ocean and Land - Wagyu Beef and Smoked Sturgeon. Photo: Atelier Crenn\" title=\"Ocean and Land - Wagyu Beef and Smoked Sturgeon. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40663\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Dominique-Crenn-1000-150x150.jpg\" alt=\"Chef Dominique Crenn prepares vegetables in the Atelier Crenn kitchen. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn prepares vegetables in the Atelier Crenn kitchen. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40661\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Atelier-Crenn-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Atelier-Crenn-1000-150x150.jpg\" alt=\"Chef Dominique Crenn plating ingredients with tweezers. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn plating ingredients with tweezers. Photo: Atelier Crenn\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-40660\">\u003c/a>\u003c/td>\n\u003c/tr>\n\u003c/table>\n\u003cp>\u003cstrong>What was it like meeting your culinary hero, \u003ca href=\"http://www.guysavoy.com/en/\">Guy Savoy\u003c/a> ?\u003c/strong>\u003cbr>\nA friend told him to come eat at Atelier Crenn his first time in San Francisco, and he did. I cooked for him and his girlfriend. He told me to come to his restaurant in Paris, I did and he cooked 14 courses. He treated me like I was a queen. It was so crazy. At this point I don’t care what critics say -- I cooked for Guy Savoy. I just want to cook for my customers and no one else. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite food spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, where I sit at the bar and hang out. It’s just amazing. I love the flavors and really like the chef, Jason Fox.\u003c/p>\n\u003cp>My friend opened \u003ca href=\"http://www.sushirrito.com/\">Sushirrito\u003c/a>. There’s a special roll I order there. I don’t want to say it’s crack in my mouth because I’ve never had crack. But it’s pretty intense and just delicious.\u003c/p>\n\u003cp>When I went to \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, I was blown away.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> is another favorite. \u003c/p>\n\u003cp>I love siphon-style coffee, from Japan. I like to do meetings and see friends at \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What do you do when you’re not working?\u003c/strong>\u003cbr>\nWe go to Marin a lot, because, my partner’s family is in Kentfield. They have a very beautiful house that’s almost French-style. There’s a wonderful hiking trail nearby. Near Mill Valley, there’s also a big great place to go foraging. We have three dogs that I take with me: Sophie the boxer, Frankie the crazy Chihuahua and Maximus, a lovely tiny dog. \u003c/p>\n\u003cp>This recipe, WALK IN THE FOREST is a menu staple at Atelier Crenn and changes seasonally. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest560.jpg\" alt=\"Recipe: Walk in the Forest. Chef Dominique Crenn. Photo: Atelier Crenn\" title=\"Recipe: Walk in the Forest. Chef Dominique Crenn. Photo: Atelier Crenn\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40654\">\u003c/a>\u003cbr>\n\u003cem>Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: WALK IN THE FOREST\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Pine Meringue\u003c/strong>\u003cbr>\n200g sugar\u003cbr>\n50g water\u003cbr>\n125 g egg whites\u003cbr>\nPine extract\u003c/p>\n\u003cp>\u003cstrong>Pumpernickel Soil\u003c/strong>\u003cbr>\n5 pieces pumpernickel bread\u003cbr>\n1 g salt\u003cbr>\n \u003cbr>\n\u003cstrong>Hazelnut Praline\u003c/strong>\u003cbr>\n200 g blanched filberts\u003cbr>\n300 g blended oil\u003cbr>\n \u003cbr>\n\u003cstrong>Sorrel Oil\u003c/strong>\u003cbr>\n4 bu sorrel\u003cbr>\n150 g blended oil\u003cbr>\n \u003cbr>\n\u003cstrong>Foraged Mushrooms\u003c/strong>\u003cbr>\nclean wild mushrooms\u003c/p>\n\u003cp>\u003cstrong>Mushroom Paper\u003c/strong>\u003cbr>\n100 g mushroom puree\u003cbr>\n50 g isomalt\u003cbr>\n \u003cbr>\nIn a pot combine sugar and water until it reaches 121 degrees Celsius. At the same time in a KitchenAid mixer whip egg whites until medium peak. Combine syrup with the egg whites slowly, then mix at full speed until a stiff peak is formed. While mixer is going add in 7-10 drops of pine extract for flavor.\u003cbr>\n \u003cbr>\nToast pumpernickel until completely dried out. In a Robot Coupe, grind bread and salt to make a soil.\u003cbr>\n \u003cbr>\nBlanch hazelnuts in oil for about 15 minutes. Spin entire contents of the pot in a Vitamix until very smooth, season with salt. Should be the consistency of a very loose peanut butter.\u003cbr>\n \u003cbr>\nIn a Vitamix combine sorrel and oil, then strain through a coffee filter and fine sieve for 24 hours.\u003cbr>\n \u003cbr>\nSave the bits and pieces from cleaning and trimming your wild mushrooms. Put them in a pot with a little olive oil, thyme, garlic, and shallot. Deglaze with sherry vinegar.\u003c/p>\n\u003cp>Once mushrooms are cooked, puree in a Vitamix and and season with salt. Use this for garnish on the plate and mushroom paper.\u003c/p>\n\u003cp>Combine isomalt and puree and bring to a boil. Spread thinly on a sheet of acetate and dehydrate for 8 hours.\u003cbr>\n \u003cbr>\n\u003cstrong>Chickpea Paper\u003c/strong>\u003cbr>\n100 g chickpea puree\u003cbr>\n50 g isomalt\u003cbr>\n \u003cbr>\n\u003cstrong>Dehydrated Mushrooms\u003c/strong>\u003cbr>\n50 g isomalt\u003cbr>\n100 g water\u003cbr>\n24 ea thinly sliced wild mushrooms\u003cbr>\n \u003cbr>\nBoil dried chickpeas until soft, then puree and season with salt. Combine with isomalt and bring to a boil. Spread a thin layer on acetate and dehydrate for 8 hours.\u003c/p>\n\u003cp>Bring isomalt and water to a boil. Dip mushrooms in solution and set on acetate. Dehydrate for 3 hours until crispy.\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/24/2012/03/forest2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/forest2-5602.jpg\" alt=\"Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\" title=\"Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\" width=\"560\" height=\"335\" class=\"alignnone size-full wp-image-40676\">\u003c/a>\u003cbr>\n\u003cem>Chef Dominique Crenn's Recipe: Walk in the Forest. Photo: Atelier Crenn\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef James Ormsby’s Favorite Local Food Spots",
"title": "Chef James Ormsby’s Favorite Local Food Spots",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_40500\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Cooking-Flax400.jpg\">\u003cimg class=\"size-full wp-image-40500\" title=\"James Ormsby making gluten-free flax crackers\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Cooking-Flax250.jpg\" alt=\"James Ormsby making gluten-free flax crackers\" width=\"250\" height=\"335\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>James Ormsby making gluten-free flax crackers\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area native \u003ca href=\"http://www.linkedin.com/pub/james-ormsby/4/561/52#name\">James Ormsby\u003c/a> has three decades of experience in the restaurant and hospitality world. Many of the restaurants he has worked for have garnered Top 100 mentions and notable write-ups by the San Francisco Chronicle. He is currently \u003ca href=\"http://chefjamesormsby.com/\">the Chef\u003c/a> at \u003ca href=\"http://www.bluestembrasserie.com/index.html\">Bluestem Brasserie\u003c/a>, and has cooked at \u003ca href=\"http://www.aubergedusoleil.com/\">Auberge de Soleil\u003c/a>, \u003ca href=\"http://www.aqua-sf.com/aqua/\">Aqua\u003c/a>, Red Herring (owned by the Real Restaurant Group), the \u003ca href=\"http://www.larkcreek.com/larkcreek_inn/lci_private.html\">Lark Creek Inn\u003c/a>, \u003ca href=\"http://www.brunossf.com/\">Bruno’s\u003c/a>, and for various properties with the \u003ca href=\"http://www.plumpjack.com/plumpjack/\">PlumpJack Group\u003c/a>. He was named a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/1997/03/26/FD30963.DTL\">Rising Star Chef\u003c/a> by the San Francisco Chronicle in 1996 and his first restaurant job was working as a dishwasher at a coffee shop in his home town, Pleasant Hill. Ormsby has also worked as a restaurant consultant and private chef. He is 47 and has traveled to 27 countries and 147 cities, and worked as a guest chef at the \u003ca href=\"http://taipei.grand.hyatt.com/hyatt/hotels/news-details.jsp;jsessionid=DFC561786568F96538ECCA4200760DDA.atg02-prd-atg3?newsId=40920667\">Asia Grand Hyatt\u003c/a> hotels in Taipei, the \u003ca href=\"http://www.starwoodhotels.com/sheraton/property/overview/index.html?propertyID=172\">Sheraton in Thailand\u003c/a> and \u003ca href=\"http://www.parklane.com.hk/\">Park Lane\u003c/a> in Hong Kong. Ormsby is single, has lived in San Francisco for eighteen years, and has spent the last four years calling the Castro District home.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>What’s new at \u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem\u003c/a>? What was it like having MC Hammer eat there recently?\u003c/strong>\u003cbr>\nBluestem opened in 2011. We’re looking for an Executive Chef and I will continue consulting here. I wasn’t here when he came in. \u003ca href=\"http://www.tablehopper.com/starlet/it-was-hammer-time-at-bluestem/\">Hammer\u003c/a> stayed for awhile and enjoyed my Cookie Jar dessert.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ormsby-cookiejar-500.jpg\">\u003cimg class=\"alignnone size-full wp-image-40477\" title=\"Cookie Jar dessert\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ormsby-cookiejar-500.jpg\" alt=\"Cookie Jar dessert\" width=\"500\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>The Cookie Jar dessert at Bluestem.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You offer services like greening and organizing a home kitchen, as well as juicing programs for private clients. How did you get into juicing?\u003c/strong>\u003cbr>\nI was doing some fasting and juicing for myself, using a \u003ca href=\"http://www.vitamix.com/\">Vitamix\u003c/a>, for two or three days a month. All the green juices I make are low in sugar. I do veggie smoothies to get that feeling of being a bit more full.\u003c/p>\n\u003cp>\u003cstrong>How would you describe your cooking style?\u003c/strong>\u003cbr>\nIt’s elegant comfort food done with enough of a twist, so that it’s elevated.\u003c/p>\n\u003ctable>\n\u003ctr>\n\u003ctd>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Bananas-Ormsby1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40486\" title=\"banana cheesecake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Bananas-Ormsby1000-150x150.jpg\" alt=\"banana cheesecake\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Pate1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40488\" title=\"Pate platter with pickled items, mustard, caper berries and cornichons\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Pate1000-150x150.jpg\" alt=\"Pate platter with pickled items, mustard, caper berries and cornichons\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Steak1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40489\" title=\"Grilled Bavette steak with Kennebec fries and Cafe de Paris butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Steak1000-150x150.jpg\" alt=\"Grilled Bavette steak with Kennebec fries and Cafe de Paris butter\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haw-Ormsby1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40487\" title=\"Honolulu Hangover, chocolate layer cake with toasted coconut and marshmallow meringue\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haw-Ormsby1000-150x150.jpg\" alt=\"Honolulu Hangover, chocolate layer cake with toasted coconut and marshmallow meringue\" width=\"150\" height=\"150\">\u003c/a>\u003c/td>\n\u003c/tr>\n\u003c/table>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nI like to go to \u003ca href=\"http://biritemarket.com/\">Bi-Rite\u003c/a> for fruit, vegetables and meats.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> has great health food stuff and I always love their discounts on things. They have the biggest selection of supplements and grains and introduce me to new things that I can’t find somewhere else. It’s great that they always have boxes. I use a motorcycle for transportation, and can put the Rainbow box on the back of my silver Suzuki 650.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite dining spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> is always good. I just visited \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>. I try to go to all the new places and keep track of what’s going on. With the local food scene, there are so many new restaurants; you’re looking at least 25-40 spots opening every year. I try to finish my list but there’s only so much time to visit the new places and keep up with my favorites.\u003c/p>\n\u003cp>At \u003ca href=\"http://laciccia.com/\">La Ciccia\u003c/a>, I adore anything and everything on their menu from sardines to calamari. I always get a plate of their salumi.\u003c/p>\n\u003cp>\u003ca href=\"http://www.saisonsf.com/\">Saison\u003c/a> has the cleanest food. You can eat there and never get fat because it’s so vegetable-centric.\u003c/p>\n\u003cp>\u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> is a favorite place to blow lots of money and have a good time.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy family moved to a farm on Washington State. The last time I visited, we killed a lamb. I broke the whole thing down and saved the heart, liver and kidneys. I mailed them to Chris Cosentino at \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> and he cooked them up for me. I had to eat both kidneys and the whole heart. It’s great to visit my folks, because they get fresh eggs from chickens and I can go foraging on their property for herbs. [Ormsby admits he forages in the Bay Area but keeps his spots top secret.]\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream probably. Here at work, I eat and sample our vanilla, chocolate and espresso flavors.\u003c/p>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\">Bi-Rite\u003c/a> is a good ice cream spot.\u003c/p>\n\u003cp>\u003cstrong>You have been friends with the rock band the \u003ca href=\"http://www.the-scorpions.com/english/history.asp\">Scorpions\u003c/a> and bring them sweet treats. How did that happen?\u003c/strong>\u003cbr>\nWe met a gazillion years ago, in 1982. They’re friends of my pen pal in England. She took me backstage to meet them and I developed a friendship with them from there. I have a Devil’s Food Cake that I’ll take to them, with chocolate ganache frosting.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scorpians-drawing560.jpg\">\u003cimg class=\"alignnone size-full wp-image-40471\" title=\"drawing - Ormsby is a big Scorpians fan\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scorpians-drawing560.jpg\" alt=\"drawing - Ormsby is a big Scorpians fan\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>James Ormsby with Rudolf Schenker of the Scorpians. Drawing courtesy of James Ormsby\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Who is your culinary mentor and where do you go for inspiration?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.coyotecafe.com/\">Mark Miller\u003c/a> is someone I spend a lot of time with. When he’s in town, we eat and talk about food. Right now, he’s doing tequila production in New Mexico.\u003c/p>\n\u003cp>\u003ca href=\"http://blog.ideasinfood.com/\">Ideas in Food\u003c/a> is the main website I visit regularly. I’ve been friends with Alex Talbot, who runs it, for five years.\u003c/p>\n\u003cp>\u003cstrong>What do you have planned for 2012?\u003c/strong>\u003cbr>\nA friend of mine and I might do a cookbook for \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a> on whimsical desserts and small plates. His name is \u003ca href=\"http://robertbirnbachportraits.com/\">Robert Birnbach\u003c/a>, and he’s a professional photographer. I’ll do the food and recipes. It will be a fun take. We need to do the book proposal.\u003c/p>\n\u003cp>For travel, I’m going to New York and Los Angeles, and to see my family in Washington.\u003c/p>\n\u003cp>****************************\u003c/p>\n\u003cp>\u003cstrong>Recipe: Caramelized Butterscotch Tapioca Pudding\u003c/strong>\u003cbr>\nThe Butterscotch Tapioca Pudding is one of the most popular desserts at Bluestem and is one of James' personal favorites.\u003c/p>\n\u003cp>\u003cstrong>Tapioca Mix\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n3/4 Cup small pearl Tapioca\u003cbr>\n1 Cup Milk\u003c/p>\n\u003col>\n\u003cem>Direction\u003c/em>\n\u003cli>Combine all ingredients in a non-reactive bowl (glass or ceramic)\u003c/li>\n\u003cli>Soak over night, and up to 3 days\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Butterscotch Tapioca Pudding\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n2 1/2 Cup Milk\u003cbr>\n1 Cup Cream\u003cbr>\n1 1/2 Cup Butterscotch Caramel Sauce (see recipe below)\u003cbr>\n1 teaspoon Salt\u003cbr>\n1 1/2 teaspoon Vanilla Bean paste\u003cbr>\n6 Egg Yolks\u003cbr>\nBrown Sugar (to taste)\u003cbr>\nSalt (to taste)\u003c/p>\n\u003col>\n\u003cem>Directions\u003c/em>\n\u003cli>In a large pot add Tapioca Mix, Milk, Cream, Butterscotch Caramel, Salt, and Vanilla.\u003c/li>\n\u003cli>Bring to a simmer stirring constantly and cook until tapioca is cooked through and has thickened -- about 20 minutes.\u003c/li>\n\u003cli>Temper the egg yolks -- In a separate bowl -- Using about 1/2 a cup of the hot tapioca pudding mixture, whisk together 6 yolks into the 1/2 cup.\u003c/li>\n\u003cli>Add the tempered mixture to the rest of the Tapioca Pudding Mix in the simmering pot\u003c/li>\n\u003cli>If sweeter taste is desired add small amounts of brown sugar until desired sweetness is achieved.\u003c/li>\n\u003cli>Continue to simmer to make sure egg is well cooked -- about 5 more minutes. DO NOT BOIL!!\u003c/li>\n\u003cli>Pour mixture into a shallow bowl and set in an ice bath to cool.\u003c/li>\n\u003cli>Once cooled, hold in refrigerator until ready to use.\u003c/li>\n\u003cli>Before filling bowls -- whip in some of the Butterscotch Caramel Sauce (see recipe below).\u003c/li>\n\u003cli>Fill appropriate sized serving bowls and smooth top.\u003c/li>\n\u003cli>Cover and refrigerate again until ready to serve.\u003c/li>\n\u003cli>These will keep for a few days.\u003c/li>\n\u003cli>Just before serving -- generously cover the top with sugar and brulee with a torch -- achieving that burnt golden color.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Butterscotch Caramel Sauce\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n1/2 Cup Unsalted Butter\u003cbr>\n2 Cups packed Dark Brown Sugar\u003cbr>\n1 1/2 Cups Heavy Whipping Cream (not Ultra-Pasteurized)\u003cbr>\n2 Tablespoon Vanilla Extract\u003cbr>\n2 teaspoon Kosher Salt\u003c/p>\n\u003col>\n\u003cem>Directions\u003c/em>\n\u003cli>Before you begin, make sure you have everything ready to go -- the cream and the brown sugar next to the pan, measured and waiting. Making butterscotch is a fast process that cannot wait for hunting around for ingredients.\u003c/li>\n\u003cli>In a heavy bottomed stainless steel 2 quart saucepan, melt butter over low to medium heat. Just before butter is melted, add all dark brown sugar and stir with wooden spoon until sugar is uniformly wet.\u003c/li>\n\u003cli>Stir frequently until mixture goes from looking grainy to molten lava. Make sure to get into the corners of your pot, and watch closely to notice how the mixture changes. It will take about 3 to 5 minutes\u003c/li>\n\u003cli>Right before you add the cream, the caramelizing brown sugar will begin to look and feel more like liquid and less like thick wet sand.\u003c/li>\n\u003cli>Add all the cream at once. Lower heat a little and whisk cream into mixture. When liquid is uniform, turn heat back to medium and whisk every few minutes for a total of 10 minutes.\u003c/li>\n\u003cli>After liquid has been boiling on the stove for 10 minutes, turn heat off and let rest for a minute or two before transferring into a heatproof storage vessel. (Stainless steel or glass bowl.) Cool to room temperature.\u003c/li>\n\u003cli>When butterscotch liquid is room temperature, take a small taste. It’s important to know what cooked brown sugar and butter tastes like, and what happens when transforming that flat sweetness into real butterscotch flavor. Whisk in half the salt and vanilla extract. Taste again. Add more salt and vanilla extract until the taste of real butterscotch is achieved.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Chef and Bay Area native James Ormsby discusses his culinary outlook and shares where he likes to shop for food. He tells how he met the members of the rock band The Scorpions and shares a popular Bluestem Brasserie recipe for Caramelized Butterscotch Tapioca Pudding.",
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"description": "Chef and Bay Area native James Ormsby discusses his culinary outlook and shares where he likes to shop for food. He tells how he met the members of the rock band The Scorpions and shares a popular Bluestem Brasserie recipe for Caramelized Butterscotch Tapioca Pudding.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_40500\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Cooking-Flax400.jpg\">\u003cimg class=\"size-full wp-image-40500\" title=\"James Ormsby making gluten-free flax crackers\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Cooking-Flax250.jpg\" alt=\"James Ormsby making gluten-free flax crackers\" width=\"250\" height=\"335\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>James Ormsby making gluten-free flax crackers\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area native \u003ca href=\"http://www.linkedin.com/pub/james-ormsby/4/561/52#name\">James Ormsby\u003c/a> has three decades of experience in the restaurant and hospitality world. Many of the restaurants he has worked for have garnered Top 100 mentions and notable write-ups by the San Francisco Chronicle. He is currently \u003ca href=\"http://chefjamesormsby.com/\">the Chef\u003c/a> at \u003ca href=\"http://www.bluestembrasserie.com/index.html\">Bluestem Brasserie\u003c/a>, and has cooked at \u003ca href=\"http://www.aubergedusoleil.com/\">Auberge de Soleil\u003c/a>, \u003ca href=\"http://www.aqua-sf.com/aqua/\">Aqua\u003c/a>, Red Herring (owned by the Real Restaurant Group), the \u003ca href=\"http://www.larkcreek.com/larkcreek_inn/lci_private.html\">Lark Creek Inn\u003c/a>, \u003ca href=\"http://www.brunossf.com/\">Bruno’s\u003c/a>, and for various properties with the \u003ca href=\"http://www.plumpjack.com/plumpjack/\">PlumpJack Group\u003c/a>. He was named a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/1997/03/26/FD30963.DTL\">Rising Star Chef\u003c/a> by the San Francisco Chronicle in 1996 and his first restaurant job was working as a dishwasher at a coffee shop in his home town, Pleasant Hill. Ormsby has also worked as a restaurant consultant and private chef. He is 47 and has traveled to 27 countries and 147 cities, and worked as a guest chef at the \u003ca href=\"http://taipei.grand.hyatt.com/hyatt/hotels/news-details.jsp;jsessionid=DFC561786568F96538ECCA4200760DDA.atg02-prd-atg3?newsId=40920667\">Asia Grand Hyatt\u003c/a> hotels in Taipei, the \u003ca href=\"http://www.starwoodhotels.com/sheraton/property/overview/index.html?propertyID=172\">Sheraton in Thailand\u003c/a> and \u003ca href=\"http://www.parklane.com.hk/\">Park Lane\u003c/a> in Hong Kong. Ormsby is single, has lived in San Francisco for eighteen years, and has spent the last four years calling the Castro District home.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>What’s new at \u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem\u003c/a>? What was it like having MC Hammer eat there recently?\u003c/strong>\u003cbr>\nBluestem opened in 2011. We’re looking for an Executive Chef and I will continue consulting here. I wasn’t here when he came in. \u003ca href=\"http://www.tablehopper.com/starlet/it-was-hammer-time-at-bluestem/\">Hammer\u003c/a> stayed for awhile and enjoyed my Cookie Jar dessert.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ormsby-cookiejar-500.jpg\">\u003cimg class=\"alignnone size-full wp-image-40477\" title=\"Cookie Jar dessert\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ormsby-cookiejar-500.jpg\" alt=\"Cookie Jar dessert\" width=\"500\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>The Cookie Jar dessert at Bluestem.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You offer services like greening and organizing a home kitchen, as well as juicing programs for private clients. How did you get into juicing?\u003c/strong>\u003cbr>\nI was doing some fasting and juicing for myself, using a \u003ca href=\"http://www.vitamix.com/\">Vitamix\u003c/a>, for two or three days a month. All the green juices I make are low in sugar. I do veggie smoothies to get that feeling of being a bit more full.\u003c/p>\n\u003cp>\u003cstrong>How would you describe your cooking style?\u003c/strong>\u003cbr>\nIt’s elegant comfort food done with enough of a twist, so that it’s elevated.\u003c/p>\n\u003ctable>\n\u003ctr>\n\u003ctd>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Bananas-Ormsby1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40486\" title=\"banana cheesecake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Bananas-Ormsby1000-150x150.jpg\" alt=\"banana cheesecake\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Pate1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40488\" title=\"Pate platter with pickled items, mustard, caper berries and cornichons\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Pate1000-150x150.jpg\" alt=\"Pate platter with pickled items, mustard, caper berries and cornichons\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Steak1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40489\" title=\"Grilled Bavette steak with Kennebec fries and Cafe de Paris butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Steak1000-150x150.jpg\" alt=\"Grilled Bavette steak with Kennebec fries and Cafe de Paris butter\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haw-Ormsby1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40487\" title=\"Honolulu Hangover, chocolate layer cake with toasted coconut and marshmallow meringue\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haw-Ormsby1000-150x150.jpg\" alt=\"Honolulu Hangover, chocolate layer cake with toasted coconut and marshmallow meringue\" width=\"150\" height=\"150\">\u003c/a>\u003c/td>\n\u003c/tr>\n\u003c/table>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nI like to go to \u003ca href=\"http://biritemarket.com/\">Bi-Rite\u003c/a> for fruit, vegetables and meats.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> has great health food stuff and I always love their discounts on things. They have the biggest selection of supplements and grains and introduce me to new things that I can’t find somewhere else. It’s great that they always have boxes. I use a motorcycle for transportation, and can put the Rainbow box on the back of my silver Suzuki 650.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite dining spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> is always good. I just visited \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>. I try to go to all the new places and keep track of what’s going on. With the local food scene, there are so many new restaurants; you’re looking at least 25-40 spots opening every year. I try to finish my list but there’s only so much time to visit the new places and keep up with my favorites.\u003c/p>\n\u003cp>At \u003ca href=\"http://laciccia.com/\">La Ciccia\u003c/a>, I adore anything and everything on their menu from sardines to calamari. I always get a plate of their salumi.\u003c/p>\n\u003cp>\u003ca href=\"http://www.saisonsf.com/\">Saison\u003c/a> has the cleanest food. You can eat there and never get fat because it’s so vegetable-centric.\u003c/p>\n\u003cp>\u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> is a favorite place to blow lots of money and have a good time.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy family moved to a farm on Washington State. The last time I visited, we killed a lamb. I broke the whole thing down and saved the heart, liver and kidneys. I mailed them to Chris Cosentino at \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> and he cooked them up for me. I had to eat both kidneys and the whole heart. It’s great to visit my folks, because they get fresh eggs from chickens and I can go foraging on their property for herbs. [Ormsby admits he forages in the Bay Area but keeps his spots top secret.]\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream probably. Here at work, I eat and sample our vanilla, chocolate and espresso flavors.\u003c/p>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\">Bi-Rite\u003c/a> is a good ice cream spot.\u003c/p>\n\u003cp>\u003cstrong>You have been friends with the rock band the \u003ca href=\"http://www.the-scorpions.com/english/history.asp\">Scorpions\u003c/a> and bring them sweet treats. How did that happen?\u003c/strong>\u003cbr>\nWe met a gazillion years ago, in 1982. They’re friends of my pen pal in England. She took me backstage to meet them and I developed a friendship with them from there. I have a Devil’s Food Cake that I’ll take to them, with chocolate ganache frosting.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scorpians-drawing560.jpg\">\u003cimg class=\"alignnone size-full wp-image-40471\" title=\"drawing - Ormsby is a big Scorpians fan\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scorpians-drawing560.jpg\" alt=\"drawing - Ormsby is a big Scorpians fan\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>James Ormsby with Rudolf Schenker of the Scorpians. Drawing courtesy of James Ormsby\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Who is your culinary mentor and where do you go for inspiration?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.coyotecafe.com/\">Mark Miller\u003c/a> is someone I spend a lot of time with. When he’s in town, we eat and talk about food. Right now, he’s doing tequila production in New Mexico.\u003c/p>\n\u003cp>\u003ca href=\"http://blog.ideasinfood.com/\">Ideas in Food\u003c/a> is the main website I visit regularly. I’ve been friends with Alex Talbot, who runs it, for five years.\u003c/p>\n\u003cp>\u003cstrong>What do you have planned for 2012?\u003c/strong>\u003cbr>\nA friend of mine and I might do a cookbook for \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a> on whimsical desserts and small plates. His name is \u003ca href=\"http://robertbirnbachportraits.com/\">Robert Birnbach\u003c/a>, and he’s a professional photographer. I’ll do the food and recipes. It will be a fun take. We need to do the book proposal.\u003c/p>\n\u003cp>For travel, I’m going to New York and Los Angeles, and to see my family in Washington.\u003c/p>\n\u003cp>****************************\u003c/p>\n\u003cp>\u003cstrong>Recipe: Caramelized Butterscotch Tapioca Pudding\u003c/strong>\u003cbr>\nThe Butterscotch Tapioca Pudding is one of the most popular desserts at Bluestem and is one of James' personal favorites.\u003c/p>\n\u003cp>\u003cstrong>Tapioca Mix\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n3/4 Cup small pearl Tapioca\u003cbr>\n1 Cup Milk\u003c/p>\n\u003col>\n\u003cem>Direction\u003c/em>\n\u003cli>Combine all ingredients in a non-reactive bowl (glass or ceramic)\u003c/li>\n\u003cli>Soak over night, and up to 3 days\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Butterscotch Tapioca Pudding\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n2 1/2 Cup Milk\u003cbr>\n1 Cup Cream\u003cbr>\n1 1/2 Cup Butterscotch Caramel Sauce (see recipe below)\u003cbr>\n1 teaspoon Salt\u003cbr>\n1 1/2 teaspoon Vanilla Bean paste\u003cbr>\n6 Egg Yolks\u003cbr>\nBrown Sugar (to taste)\u003cbr>\nSalt (to taste)\u003c/p>\n\u003col>\n\u003cem>Directions\u003c/em>\n\u003cli>In a large pot add Tapioca Mix, Milk, Cream, Butterscotch Caramel, Salt, and Vanilla.\u003c/li>\n\u003cli>Bring to a simmer stirring constantly and cook until tapioca is cooked through and has thickened -- about 20 minutes.\u003c/li>\n\u003cli>Temper the egg yolks -- In a separate bowl -- Using about 1/2 a cup of the hot tapioca pudding mixture, whisk together 6 yolks into the 1/2 cup.\u003c/li>\n\u003cli>Add the tempered mixture to the rest of the Tapioca Pudding Mix in the simmering pot\u003c/li>\n\u003cli>If sweeter taste is desired add small amounts of brown sugar until desired sweetness is achieved.\u003c/li>\n\u003cli>Continue to simmer to make sure egg is well cooked -- about 5 more minutes. DO NOT BOIL!!\u003c/li>\n\u003cli>Pour mixture into a shallow bowl and set in an ice bath to cool.\u003c/li>\n\u003cli>Once cooled, hold in refrigerator until ready to use.\u003c/li>\n\u003cli>Before filling bowls -- whip in some of the Butterscotch Caramel Sauce (see recipe below).\u003c/li>\n\u003cli>Fill appropriate sized serving bowls and smooth top.\u003c/li>\n\u003cli>Cover and refrigerate again until ready to serve.\u003c/li>\n\u003cli>These will keep for a few days.\u003c/li>\n\u003cli>Just before serving -- generously cover the top with sugar and brulee with a torch -- achieving that burnt golden color.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Butterscotch Caramel Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n1/2 Cup Unsalted Butter\u003cbr>\n2 Cups packed Dark Brown Sugar\u003cbr>\n1 1/2 Cups Heavy Whipping Cream (not Ultra-Pasteurized)\u003cbr>\n2 Tablespoon Vanilla Extract\u003cbr>\n2 teaspoon Kosher Salt\u003c/p>\n\u003col>\n\u003cem>Directions\u003c/em>\n\u003cli>Before you begin, make sure you have everything ready to go -- the cream and the brown sugar next to the pan, measured and waiting. Making butterscotch is a fast process that cannot wait for hunting around for ingredients.\u003c/li>\n\u003cli>In a heavy bottomed stainless steel 2 quart saucepan, melt butter over low to medium heat. Just before butter is melted, add all dark brown sugar and stir with wooden spoon until sugar is uniformly wet.\u003c/li>\n\u003cli>Stir frequently until mixture goes from looking grainy to molten lava. Make sure to get into the corners of your pot, and watch closely to notice how the mixture changes. It will take about 3 to 5 minutes\u003c/li>\n\u003cli>Right before you add the cream, the caramelizing brown sugar will begin to look and feel more like liquid and less like thick wet sand.\u003c/li>\n\u003cli>Add all the cream at once. Lower heat a little and whisk cream into mixture. When liquid is uniform, turn heat back to medium and whisk every few minutes for a total of 10 minutes.\u003c/li>\n\u003cli>After liquid has been boiling on the stove for 10 minutes, turn heat off and let rest for a minute or two before transferring into a heatproof storage vessel. (Stainless steel or glass bowl.) Cool to room temperature.\u003c/li>\n\u003cli>When butterscotch liquid is room temperature, take a small taste. It’s important to know what cooked brown sugar and butter tastes like, and what happens when transforming that flat sweetness into real butterscotch flavor. Whisk in half the salt and vanilla extract. Taste again. Add more salt and vanilla extract until the taste of real butterscotch is achieved.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/greeneggs560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/greeneggs560.jpg\" alt=\"green eggs\" title=\"green eggs\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40449\">\u003c/a>\u003cbr>\n\u003cem>Photo: Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>It’s spring and our world is \u003ca href=\"http://www.poetry-archive.com/c/in_just.html\">mud-luscious and puddle-wonderful\u003c/a>, at last. The lettuce plants in my garden are pushing out leaf after crisp-frilled leaf for joy of this cool, cloudy, rainy weather. The sugar-snap peas are climbing the trellis, and a new crop of Bright Lights chard is adding its brilliant rainbow colors to the surrounding greens in every shade from emerald to chartreuse. \u003c/p>\n\u003cp>Much of the charm of the spring garden lies in its promise, in the anticipation of delicate, de-lovely tastes to come. The pink-and-white apple blossoms promise apple pies come autumn; the green leaves crowning the hills of the potato plants mark the treasure of new potatoes soon to be discovered below. But one short-season treat is ready right now.\u003c/p>\n\u003cp>Green garlic is our very particular, very Nor-Cal herald of spring, much as ramps (also a member of the allium family, along with onions, shallots, and leeks) are in the Northeast. But unlike ramps, a wild plant that must be foraged from the spring woods, green garlic is a domestic, farmable crop, common at farmers’ markets in springtime. It’s nothing more than the early shoots of the garlic plant, harvested before the familiar cloven bulb has formed at the base. Right now, the tall, leafy shoots are still pale green, with a texture somewhere between scallion and lemongrass. The scent is garlicky but the flavor is mild, making it a perfect addition to pizzas, pastas, and egg dishes. Trim off the roots and the top few inches of leaf, then slice and use much like a tougher, more pungent scallion. \u003c/p>\n\u003cp>And speaking of eggs, spring’s tender new greens, both domestic and wild, are a lovely complement to eggs any way. Chopped and sautéed in butter, spinach makes a fine nest for a poached duck egg. Finely sliced asparagus, a bit of poached or smoked salmon and some fresh ricotta, a lovely omelet filling. Nettles, steamed in a splash of water until just wilted (and no longer sting-able), can be drained, squeezed of any excess water, chopped finely and stirred into a scramble. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chard works well this way too, destemmed, torn up, and melted in butter with a couple of chopped stalks of green garlic. Season with salt, pepper, and a grating of fresh nutmeg. Whisk up a few eggs and add them to the greens in the pan. Scramble over medium heat until not quite done, then dot the eggs with crumbled fresh goat cheese or sheep’s milk feta. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggplate560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggplate560.jpg\" alt=\"Green Eggs and Lamb\" title=\"Green Eggs and Lamb\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40446\">\u003c/a>\u003c/p>\n\u003cp>As you can see from the picture the effect is more greens with eggs than green eggs, but this is a good thing. I pureed my raw eggs and greens in a blender once, just to see if I could make really green eggs, and while the answer was yes, the resulting Emerald City scramble was just a little too Astroturf-y for breakfast.\u003c/p>\n\u003cp>As anyone who’s ever roasted a leg of lamb knows, garlic is lamb’s natural complement, and green garlic makes a splendid partner for ground lamb. To go with my chard-n-eggs on a recent morning, I made a quick batch of homemade lamb patties, shaped like breakfast-sausage patties but made like meatballs. Bread crumbs, a splash of milk and an egg yolk help hold the meat together; chopped herbs and green garlic add a little sparkle and ring the breakfast-sausage (rather than burger) chimes. \u003c/p>\n\u003cp>As with any ground meat, it’s wise to know your source, both rancher and butcher. Look for meat that’s pleasantly fatty; very lean meat can produce a too-dry patty, as can overworking the meat when you’re blending in the breadcrumbs and herbs.\u003c/p>\n\u003cp>\u003cem>I do so like\u003cbr>\ngreen eggs and lamb!\u003cbr>\nThank you!\u003cbr>\nThank you,\u003cbr>\nSam-I-am.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Lamb Breakfast Patties\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>5-8 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 15-18 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 2-inch patties\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1/4 cup fresh bread crumbs\u003cbr>\n2 tbsp milk\u003cbr>\n1 egg yolk\u003cbr>\n1/2 lb ground lamb\u003cbr>\nsalt and freshly ground pepper\u003cbr>\n1 stalk green garlic, trimmed and minced\u003cbr>\n1/4 tsp ground coriander\u003cbr>\n1/2 tsp minced fresh oregano\u003cbr>\n1/2 tsp crumbled fresh thyme or sage\u003cbr>\n1 tsp minced fresh mint or parsley\u003cbr>\nOlive oil for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Soak bread crumbs in milk for 5 minutes. Stir in egg yolk, then gently mix in ground lamb.\u003c/p>\n\u003cp>2. Sprinkle with salt, pepper, green garlic, and fresh herbs. Mix gently.\u003c/p>\n\u003cp>3. In a medium-sized skillet over medium heat, lightly film skillet with olive oil. Shape meat mixture into 6 golf-ball sized balls, then flatten into patties. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Cook patties until well-browned on first side, then flip over and continue cooking until just slightly pink in the center, 5-8 minutes total. Drain off extra fat as necessary. Serve hot with green eggs. \u003c/p>\n\n",
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"excerpt": "It's spring when the world is puddle-wonderful, at last. Herald the greening of spring in long-overdue rain with some breakfast ideas for green eggs and lamb sausage patties. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/greeneggs560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/greeneggs560.jpg\" alt=\"green eggs\" title=\"green eggs\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40449\">\u003c/a>\u003cbr>\n\u003cem>Photo: Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>It’s spring and our world is \u003ca href=\"http://www.poetry-archive.com/c/in_just.html\">mud-luscious and puddle-wonderful\u003c/a>, at last. The lettuce plants in my garden are pushing out leaf after crisp-frilled leaf for joy of this cool, cloudy, rainy weather. The sugar-snap peas are climbing the trellis, and a new crop of Bright Lights chard is adding its brilliant rainbow colors to the surrounding greens in every shade from emerald to chartreuse. \u003c/p>\n\u003cp>Much of the charm of the spring garden lies in its promise, in the anticipation of delicate, de-lovely tastes to come. The pink-and-white apple blossoms promise apple pies come autumn; the green leaves crowning the hills of the potato plants mark the treasure of new potatoes soon to be discovered below. But one short-season treat is ready right now.\u003c/p>\n\u003cp>Green garlic is our very particular, very Nor-Cal herald of spring, much as ramps (also a member of the allium family, along with onions, shallots, and leeks) are in the Northeast. But unlike ramps, a wild plant that must be foraged from the spring woods, green garlic is a domestic, farmable crop, common at farmers’ markets in springtime. It’s nothing more than the early shoots of the garlic plant, harvested before the familiar cloven bulb has formed at the base. Right now, the tall, leafy shoots are still pale green, with a texture somewhere between scallion and lemongrass. The scent is garlicky but the flavor is mild, making it a perfect addition to pizzas, pastas, and egg dishes. Trim off the roots and the top few inches of leaf, then slice and use much like a tougher, more pungent scallion. \u003c/p>\n\u003cp>And speaking of eggs, spring’s tender new greens, both domestic and wild, are a lovely complement to eggs any way. Chopped and sautéed in butter, spinach makes a fine nest for a poached duck egg. Finely sliced asparagus, a bit of poached or smoked salmon and some fresh ricotta, a lovely omelet filling. Nettles, steamed in a splash of water until just wilted (and no longer sting-able), can be drained, squeezed of any excess water, chopped finely and stirred into a scramble. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chard works well this way too, destemmed, torn up, and melted in butter with a couple of chopped stalks of green garlic. Season with salt, pepper, and a grating of fresh nutmeg. Whisk up a few eggs and add them to the greens in the pan. Scramble over medium heat until not quite done, then dot the eggs with crumbled fresh goat cheese or sheep’s milk feta. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggplate560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggplate560.jpg\" alt=\"Green Eggs and Lamb\" title=\"Green Eggs and Lamb\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40446\">\u003c/a>\u003c/p>\n\u003cp>As you can see from the picture the effect is more greens with eggs than green eggs, but this is a good thing. I pureed my raw eggs and greens in a blender once, just to see if I could make really green eggs, and while the answer was yes, the resulting Emerald City scramble was just a little too Astroturf-y for breakfast.\u003c/p>\n\u003cp>As anyone who’s ever roasted a leg of lamb knows, garlic is lamb’s natural complement, and green garlic makes a splendid partner for ground lamb. To go with my chard-n-eggs on a recent morning, I made a quick batch of homemade lamb patties, shaped like breakfast-sausage patties but made like meatballs. Bread crumbs, a splash of milk and an egg yolk help hold the meat together; chopped herbs and green garlic add a little sparkle and ring the breakfast-sausage (rather than burger) chimes. \u003c/p>\n\u003cp>As with any ground meat, it’s wise to know your source, both rancher and butcher. Look for meat that’s pleasantly fatty; very lean meat can produce a too-dry patty, as can overworking the meat when you’re blending in the breadcrumbs and herbs.\u003c/p>\n\u003cp>\u003cem>I do so like\u003cbr>\ngreen eggs and lamb!\u003cbr>\nThank you!\u003cbr>\nThank you,\u003cbr>\nSam-I-am.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Lamb Breakfast Patties\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>5-8 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 15-18 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 2-inch patties\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1/4 cup fresh bread crumbs\u003cbr>\n2 tbsp milk\u003cbr>\n1 egg yolk\u003cbr>\n1/2 lb ground lamb\u003cbr>\nsalt and freshly ground pepper\u003cbr>\n1 stalk green garlic, trimmed and minced\u003cbr>\n1/4 tsp ground coriander\u003cbr>\n1/2 tsp minced fresh oregano\u003cbr>\n1/2 tsp crumbled fresh thyme or sage\u003cbr>\n1 tsp minced fresh mint or parsley\u003cbr>\nOlive oil for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Soak bread crumbs in milk for 5 minutes. Stir in egg yolk, then gently mix in ground lamb.\u003c/p>\n\u003cp>2. Sprinkle with salt, pepper, green garlic, and fresh herbs. Mix gently.\u003c/p>\n\u003cp>3. In a medium-sized skillet over medium heat, lightly film skillet with olive oil. Shape meat mixture into 6 golf-ball sized balls, then flatten into patties. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Cook patties until well-browned on first side, then flip over and continue cooking until just slightly pink in the center, 5-8 minutes total. Drain off extra fat as necessary. Serve hot with green eggs. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Cookies: What's For Breakfast",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-100.jpg\" alt=\"Breakfast Cookies\" title=\"Breakfast Cookies\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40005\">\u003c/a>\u003c/p>\n\u003cp>Lately people have been talking about dessert for breakfast. First there was \u003ca href=\"http://www.nytimes.com/2012/02/21/health/nutrition/dessert-at-breakfast-may-help-dieters.html\">Nicholas Bakalar's article\u003c/a> for \u003cem>The New York Times \u003c/em>proclaiming that eating dessert at breakfast could help folks lose weight. The gist? Bakalar reported on a study done putting 144 obese people on different diets. Those on the diet that included more carbs and a small slice of dessert in the morning lost an additional 13 pounds during the 16-week follow-up. Those on the dessert regimen boasted lower levels of \u003ca href=\"http://en.wikipedia.org/wiki/Ghrelin\">ghrelin\u003c/a> and reported feeling fuller longer. At first, this seems like fabulous news to all of us who love a little sliver of cake in the mornings: finally! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-102.jpg\" alt=\"Baking Breakfast Cookies\" title=\"Baking Breakfast Cookies\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40006\">\u003c/a>\u003cbr>\n\u003cem>Breakfast Cookies Hot Out of the Oven!\u003cbr>\n\u003c/em>\u003cbr>\nThe health portion of the news is certainly news, but eating dessert for breakfast is nothing new, now is it? \u003ca href=\"http://www.nutellausa.com/\">Nutella\u003c/a> has been a socially acceptable choice for quite some time, and food bloggers like Deb of \u003ca href=\"http://smittenkitchen.com/\">Smitten Kitchen\u003c/a> have even created \u003ca href=\"http://smittenkitchen.com/2011/01/chocolate-peanut-spread-peanutella/\">spin-offs\u003c/a> of the popular chocolate spread. We've long had coffeecake, and have admired its many adaptations into \u003ca href=\"http://www.honeyandjam.com/2008/11/apple-praline-coffee-cake.html\">apple praline coffeecake\u003c/a> or \u003ca href=\"http://www.howsweeteats.com/2011/10/pumpkin-coffee-cake/\">Pumpkin Coffee Cake\u003c/a>. Then of course, we start chatting region with anything from \u003ca href=\"http://www.bonappetit.com/recipes/2010/04/new_york_style_crumb_cake\">New York Style Coffeecake\u003c/a> to \u003ca href=\"http://www.midwestliving.com/recipe/cakes/honey-glazed-buttermilk-oatmeal-coffee-cake-nd/\">a gooey Midwest version\u003c/a>. \u003c/p>\n\u003cp>There have always been donuts. These days there is even \u003ca href=\"http://www.foodnetwork.com/recipes/paula-deen/donut-bread-pudding-recipe/index.html\">donut bread pudding\u003c/a> or even \u003ca href=\"http://www.mamas-southern-cooking.com/krispy-kreme-donuts.html\">donut ice cream.\u003c/a> From crepes to beignets to waffles and blintzes, sweet breakfast foods have been on restaurant menus and our own tables for years. For some reason, cookies simply haven't made the bridge from afternoon treat to morning breakfast. It's time to fix that. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-105.jpg\" alt=\"Raisins and Pecans\" title=\"Raisins and Pecans\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40009\">\u003c/a>\u003cbr>\n\u003cem>Laying Out Ingredients\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This recipe for breakfast cookies is one of my favorite recipes I've developed in quite some time. I knew I wanted something with whole-grain flour and oats that didn't rely on butter, had a nice spice profile, and was loaded with nuts, coconut and raisins. This recipe uses coconut oil, a wonderful fat source that I've been using for many of my baking recipes and much of my stovetop savory cooking lately (it's very heat stable, so unlike olive oil, it withstands very high temperatures). \u003ca href=\"http://www.melissaclark.net/\">Melissa Clark\u003c/a> wrote about \u003ca href=\"http://www.nytimes.com/2011/03/02/dining/02Appe.html?pagewanted=all\">coconut oil\u003c/a> last year, exploring its quick transition from fatty villian to health food store prom queen. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-106.jpg\" alt=\"coconut oil\" title=\"coconut oil\" width=\"373\" height=\"560\" class=\"alignnone size-full wp-image-40010\">\u003c/a>\u003cbr>\n\u003cem>Trader Joe's Coconut Oil: The Most Used Ingredient in my Kitchen\u003c/em>\u003c/p>\n\u003cp>Perhaps the growing vegan population can be largely attributed to this face-lift as coconut oil gives baked goods moisture and flakiness without the animal fat component. Clark says it has a \"haunting, nutty, vanilla flavor. It’s even milder and richer tasting than butter, sweeter and lighter textured than lard, and without any of the bitterness you sometimes get in olive oil.\" You keep coconut oil room temperature and it remains good for two years. The best news: it used to be quite expensive but now \u003ca href=\"http://www.thekitchn.com/pantry-staples-164034\">Trader Joe's\u003c/a> carries it. This recipe is your excuse to make a beeline right on over there. \u003c/p>\n\u003cp>The nice thing about this cookie is its versatility. Use the base recipe as a vehicle to add your own favorite nuts and fruits. Pistachios and dried apricots would be wonderful and so would dried cherries and almonds. The ingredient list looks long upon first glance, but it's really the dried spices that take up the visual landscape. In all reality, these are an almost-one-bowl affair and don't even require a stand-mixer or beaters. If you're anything like me, you'll just mix these with your hands and call it a day. They're that simple. And if you're smart, you'll double the recipe and freeze a few. Especially if you're baking these off at night when they magically become the un-breakfast cookie. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-103.jpg\" alt=\"Breakfast Cookies\" title=\"Breakfast Cookies\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40008\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Coconut, Raisin and Pecan Breakfast Cookies\u003c/strong>\u003cbr>\nPrep Time: 15 minutes\u003cbr>\nCook Time: 10-12 minutes\u003cbr>\nTotal Time: 25-30 minutes\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 3-inch cookies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/4 cups white-whole wheat flour\u003cbr>\n3/4 cup rolled oats\u003cbr>\n1/4 cup bran cereal flakes\u003cbr>\n1/2 teaspoon baking soda\u003cbr>\n1/2 teaspoon baking powder\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n1/4 teaspoon ground nutmeg\u003cbr>\n1/4 teaspoon ground ginger\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 cup coconut oil, melted\u003cbr>\n1/2 cup maple syrup\u003cbr>\n1 egg\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1/3 cup unsweetened coconut chips\u003cbr>\n1/3 cup raisins\u003cbr>\n1/3 cup pecans, toasted and chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nPreheat the oven to 350 F. Line 2 cookie sheets with parchment. \u003c/p>\n\u003cp>In a medium-sized bowl, whisk together flour, oats, bran flakes, baking soda, baking powder,cinnamon, nutmeg, ginger and salt.\u003c/p>\n\u003cp>In another medium bowl, whisk together melted coconut oil, maple syrup egg and vanilla. Add the wet ingredients to the dry ingredients. Using a wooden spoon, fold the ingredients together until incorporated. Add the coconut chips, raisins and pecans and fold into the dough until evenly dispersed. At this point, I'll often use my hands and almost massage the dough quickly to make sure all of the wet and dry ingredients are joined. Let dough sit and rest 10 minutes.\u003c/p>\n\u003cp>Using between 2 to 3 tablespoons of dough, scoop out onto cookie sheet, leaving about 3 inches between cookies. Use the palm of your hand to gently flatten the cookies until about 1/2-inch thick. Bake for 10-12 minutes, until cookies are firm on the outside but still slightly soft in the center. Allow cookies to cool slightly before enjoying. If kept in an air-tight container, they will be good for 3-4 days. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other Dessert Recipes for Breakfast: \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/09/quinoa-breakfast-brownies.html\">Gluten-Free Quinoa Breakfast Bars\u003c/a> - Gluten-Free Goddess \u003c/li>\n\u003cli>\u003ca href=\"http://www.thesweetslife.com/2011/04/breakfast-brownies.html\">Breakfast Brownies\u003c/a> - The Sweets Life\u003c/li>\n\u003cli>\u003ca href=\"http://gracessweetlife.com/2010/08/the-ultimate-chocolate-lovers-breakfast-chocolate-french-toast/\">Chocolate French Toast\u003c/a> - La Mia Vita Dolce\u003c/li>\n\u003cli>\u003ca href=\"http://ingoodtasteblog.net/in_good_taste/2009/10/healthy-raspberry-cake.html\">Raspberry Breakfast Cake\u003c/a> - In Good Taste\u003c/li>\n\u003cli>\u003ca href=\"http://www.bhg.com/recipe/cookies/banana-oat-breakfast-cookie/\">Banana Oat Breakfast Cookie\u003c/a> - Better Homes and Gardens\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.glamour.com/health-fitness/blogs/vitamin-g/2009/09/breakfast-at-your-desk-the-bre.html\">Gina's Amazing Breakfast Cookie\u003c/a> - Glamour\u003c/li>\n\u003cli>\u003ca href=\"http://willowbirdbaking.com/2010/03/30/carrot-cake-waffles/\">Carrot Cake Waffles\u003c/a> - Willow Bird Baking\u003c/li>\n\u003cli>\u003ca href=\"http://www.nourishingdays.com/2010/07/very-berry-breakfast-ice-cream/\">Very Berry Breakfast Ice Cream\u003c/a> - Nourishing Days\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Megan Gordon is no stranger to cookies. But lately she's been experimenting in the kitchen to come up with the perfect breakfast cookie and she may have found it: a wholesome blend of oats, bran, coconut oil, and nuts and fruits. It's an excuse to eat a cookie in the morning, and that's always a good thing. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-100.jpg\" alt=\"Breakfast Cookies\" title=\"Breakfast Cookies\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40005\">\u003c/a>\u003c/p>\n\u003cp>Lately people have been talking about dessert for breakfast. First there was \u003ca href=\"http://www.nytimes.com/2012/02/21/health/nutrition/dessert-at-breakfast-may-help-dieters.html\">Nicholas Bakalar's article\u003c/a> for \u003cem>The New York Times \u003c/em>proclaiming that eating dessert at breakfast could help folks lose weight. The gist? Bakalar reported on a study done putting 144 obese people on different diets. Those on the diet that included more carbs and a small slice of dessert in the morning lost an additional 13 pounds during the 16-week follow-up. Those on the dessert regimen boasted lower levels of \u003ca href=\"http://en.wikipedia.org/wiki/Ghrelin\">ghrelin\u003c/a> and reported feeling fuller longer. At first, this seems like fabulous news to all of us who love a little sliver of cake in the mornings: finally! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-102.jpg\" alt=\"Baking Breakfast Cookies\" title=\"Baking Breakfast Cookies\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40006\">\u003c/a>\u003cbr>\n\u003cem>Breakfast Cookies Hot Out of the Oven!\u003cbr>\n\u003c/em>\u003cbr>\nThe health portion of the news is certainly news, but eating dessert for breakfast is nothing new, now is it? \u003ca href=\"http://www.nutellausa.com/\">Nutella\u003c/a> has been a socially acceptable choice for quite some time, and food bloggers like Deb of \u003ca href=\"http://smittenkitchen.com/\">Smitten Kitchen\u003c/a> have even created \u003ca href=\"http://smittenkitchen.com/2011/01/chocolate-peanut-spread-peanutella/\">spin-offs\u003c/a> of the popular chocolate spread. We've long had coffeecake, and have admired its many adaptations into \u003ca href=\"http://www.honeyandjam.com/2008/11/apple-praline-coffee-cake.html\">apple praline coffeecake\u003c/a> or \u003ca href=\"http://www.howsweeteats.com/2011/10/pumpkin-coffee-cake/\">Pumpkin Coffee Cake\u003c/a>. Then of course, we start chatting region with anything from \u003ca href=\"http://www.bonappetit.com/recipes/2010/04/new_york_style_crumb_cake\">New York Style Coffeecake\u003c/a> to \u003ca href=\"http://www.midwestliving.com/recipe/cakes/honey-glazed-buttermilk-oatmeal-coffee-cake-nd/\">a gooey Midwest version\u003c/a>. \u003c/p>\n\u003cp>There have always been donuts. These days there is even \u003ca href=\"http://www.foodnetwork.com/recipes/paula-deen/donut-bread-pudding-recipe/index.html\">donut bread pudding\u003c/a> or even \u003ca href=\"http://www.mamas-southern-cooking.com/krispy-kreme-donuts.html\">donut ice cream.\u003c/a> From crepes to beignets to waffles and blintzes, sweet breakfast foods have been on restaurant menus and our own tables for years. For some reason, cookies simply haven't made the bridge from afternoon treat to morning breakfast. It's time to fix that. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-105.jpg\" alt=\"Raisins and Pecans\" title=\"Raisins and Pecans\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40009\">\u003c/a>\u003cbr>\n\u003cem>Laying Out Ingredients\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This recipe for breakfast cookies is one of my favorite recipes I've developed in quite some time. I knew I wanted something with whole-grain flour and oats that didn't rely on butter, had a nice spice profile, and was loaded with nuts, coconut and raisins. This recipe uses coconut oil, a wonderful fat source that I've been using for many of my baking recipes and much of my stovetop savory cooking lately (it's very heat stable, so unlike olive oil, it withstands very high temperatures). \u003ca href=\"http://www.melissaclark.net/\">Melissa Clark\u003c/a> wrote about \u003ca href=\"http://www.nytimes.com/2011/03/02/dining/02Appe.html?pagewanted=all\">coconut oil\u003c/a> last year, exploring its quick transition from fatty villian to health food store prom queen. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-106.jpg\" alt=\"coconut oil\" title=\"coconut oil\" width=\"373\" height=\"560\" class=\"alignnone size-full wp-image-40010\">\u003c/a>\u003cbr>\n\u003cem>Trader Joe's Coconut Oil: The Most Used Ingredient in my Kitchen\u003c/em>\u003c/p>\n\u003cp>Perhaps the growing vegan population can be largely attributed to this face-lift as coconut oil gives baked goods moisture and flakiness without the animal fat component. Clark says it has a \"haunting, nutty, vanilla flavor. It’s even milder and richer tasting than butter, sweeter and lighter textured than lard, and without any of the bitterness you sometimes get in olive oil.\" You keep coconut oil room temperature and it remains good for two years. The best news: it used to be quite expensive but now \u003ca href=\"http://www.thekitchn.com/pantry-staples-164034\">Trader Joe's\u003c/a> carries it. This recipe is your excuse to make a beeline right on over there. \u003c/p>\n\u003cp>The nice thing about this cookie is its versatility. Use the base recipe as a vehicle to add your own favorite nuts and fruits. Pistachios and dried apricots would be wonderful and so would dried cherries and almonds. The ingredient list looks long upon first glance, but it's really the dried spices that take up the visual landscape. In all reality, these are an almost-one-bowl affair and don't even require a stand-mixer or beaters. If you're anything like me, you'll just mix these with your hands and call it a day. They're that simple. And if you're smart, you'll double the recipe and freeze a few. Especially if you're baking these off at night when they magically become the un-breakfast cookie. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-103.jpg\" alt=\"Breakfast Cookies\" title=\"Breakfast Cookies\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40008\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Coconut, Raisin and Pecan Breakfast Cookies\u003c/strong>\u003cbr>\nPrep Time: 15 minutes\u003cbr>\nCook Time: 10-12 minutes\u003cbr>\nTotal Time: 25-30 minutes\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 3-inch cookies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/4 cups white-whole wheat flour\u003cbr>\n3/4 cup rolled oats\u003cbr>\n1/4 cup bran cereal flakes\u003cbr>\n1/2 teaspoon baking soda\u003cbr>\n1/2 teaspoon baking powder\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n1/4 teaspoon ground nutmeg\u003cbr>\n1/4 teaspoon ground ginger\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 cup coconut oil, melted\u003cbr>\n1/2 cup maple syrup\u003cbr>\n1 egg\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1/3 cup unsweetened coconut chips\u003cbr>\n1/3 cup raisins\u003cbr>\n1/3 cup pecans, toasted and chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nPreheat the oven to 350 F. Line 2 cookie sheets with parchment. \u003c/p>\n\u003cp>In a medium-sized bowl, whisk together flour, oats, bran flakes, baking soda, baking powder,cinnamon, nutmeg, ginger and salt.\u003c/p>\n\u003cp>In another medium bowl, whisk together melted coconut oil, maple syrup egg and vanilla. Add the wet ingredients to the dry ingredients. Using a wooden spoon, fold the ingredients together until incorporated. Add the coconut chips, raisins and pecans and fold into the dough until evenly dispersed. At this point, I'll often use my hands and almost massage the dough quickly to make sure all of the wet and dry ingredients are joined. Let dough sit and rest 10 minutes.\u003c/p>\n\u003cp>Using between 2 to 3 tablespoons of dough, scoop out onto cookie sheet, leaving about 3 inches between cookies. Use the palm of your hand to gently flatten the cookies until about 1/2-inch thick. Bake for 10-12 minutes, until cookies are firm on the outside but still slightly soft in the center. Allow cookies to cool slightly before enjoying. If kept in an air-tight container, they will be good for 3-4 days. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other Dessert Recipes for Breakfast: \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/09/quinoa-breakfast-brownies.html\">Gluten-Free Quinoa Breakfast Bars\u003c/a> - Gluten-Free Goddess \u003c/li>\n\u003cli>\u003ca href=\"http://www.thesweetslife.com/2011/04/breakfast-brownies.html\">Breakfast Brownies\u003c/a> - The Sweets Life\u003c/li>\n\u003cli>\u003ca href=\"http://gracessweetlife.com/2010/08/the-ultimate-chocolate-lovers-breakfast-chocolate-french-toast/\">Chocolate French Toast\u003c/a> - La Mia Vita Dolce\u003c/li>\n\u003cli>\u003ca href=\"http://ingoodtasteblog.net/in_good_taste/2009/10/healthy-raspberry-cake.html\">Raspberry Breakfast Cake\u003c/a> - In Good Taste\u003c/li>\n\u003cli>\u003ca href=\"http://www.bhg.com/recipe/cookies/banana-oat-breakfast-cookie/\">Banana Oat Breakfast Cookie\u003c/a> - Better Homes and Gardens\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.glamour.com/health-fitness/blogs/vitamin-g/2009/09/breakfast-at-your-desk-the-bre.html\">Gina's Amazing Breakfast Cookie\u003c/a> - Glamour\u003c/li>\n\u003cli>\u003ca href=\"http://willowbirdbaking.com/2010/03/30/carrot-cake-waffles/\">Carrot Cake Waffles\u003c/a> - Willow Bird Baking\u003c/li>\n\u003cli>\u003ca href=\"http://www.nourishingdays.com/2010/07/very-berry-breakfast-ice-cream/\">Very Berry Breakfast Ice Cream\u003c/a> - Nourishing Days\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kale Pesto Quinoa and 10 Irish Beers for St. Patrick's Day",
"title": "Kale Pesto Quinoa and 10 Irish Beers for St. Patrick's Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-25.jpg\" alt=\"Kale Pesto Quinoa Salad\" title=\"Kale Pesto Quinoa Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-40339\">\u003c/a>\u003cbr>\n\u003cem>Kale Pesto Quinoa Salad\u003c/em>\u003c/p>\n\u003cp>Green beer and \u003ca href=\"http://www.shamrockshake.com/shamrock.shake\">Shamrock Shakes\u003c/a> are just a few of the questionable ways to go green this \u003cstrong>St. Patty's Day\u003c/strong>. Here's another option that is festively shamrock-hued yet delicious and easy enough to become a perennial staple: \u003cstrong>Kale Pesto Quinoa\u003c/strong>. That's right my lucky leprechauns, I've taken two of the trendiest, most wildly popular superfoods right now and combined them into one mega-healthy dish. Is your body thanking you in advance for the motherload of vitamins, nutrients, and complete amino acids you're about to give it? I thought so. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-4-Edit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-4-Edit.jpg\" alt=\"Go Green\" title=\"Go Green\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-40336\">\u003c/a>\u003cbr>\n\u003cem>Go Green\u003c/em>\u003c/p>\n\u003cp>A pesto made of basil and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/superfood-kale/\">kale\u003c/a> gives this \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/11/quinoa-its-an-ancient-grain/\">quinoa\u003c/a> salad its vibrant color. Handfuls of barely steamed broccoli florets bump up the green quotient (not to mention Vitamin C and cancer fighting properties). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"Lacinato (Dino) Kale\" title=\"Lacinato (Dino) Kale\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-40337\">\u003c/a>\u003cbr>\n\u003cem>Lacinato (Dino) Kale\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I went with the more tender lacinato kale (aka dino kale) rather than the heartier curly kale you often find at the market, figuring it would be easier to blend into a smooth paste. I had my doubts about kale pesto, but it works. You get all the flavor of the basil, nuts, cheese, and EVOO, with the added nutritional boost of raw kale, without the lockjaw from chewing all of those cruciferous greens). The pesto is versatile too. Eat it as a dip, spread it on a sandwich, spoon it over fish or chicken. \u003c/p>\n\u003cp>Since you're being so responsible and healthy with this dish, you've earned yourself the go-ahead to indulge in other ways. Can I interest you in some Irish beers? (See how great this is working out?) \u003c/p>\n\u003cp>Stouts, red ales, lagers, even cider…here are \u003cstrong>10 Irish brews\u003c/strong> beyond your traditional Guinness that are worth checking out: \u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"http://www.beeradvocate.com/beer/profile/358/927/\">Beamish Irish Stout\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.carlowbrewing.com/beer_detail.php?Pid=23\">O'Hara's Irish Stout\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.porterhousebrewco.com/beers-oyster.php\">Porterhouse Oyster Stout\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.northcoastbrewing.com/beer-38.htm\">North Coast Old No.38 Stout\u003c/a>, California\u003c/li>\n\u003cli>\u003ca href=\"http://www.smithwicks.ie/landing.html\">Smithwick's Irish Ale\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://beeradvocate.com/beer/profile/240/913\">Murphy's Irish Red Beer\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.samueladams.com/enjoy-our-beer/beer-detail.aspx?id=382d8bc2-7a8f-42f6-a20d-5b0e5d7c93a6\">Samuel Adams Irish Red\u003c/a>, Massachusetts\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevard.com/BoulevardBeers/irish-ale/\">Boulevard Brewing Irish Ale\u003c/a>, Missouri\u003c/li>\n\u003cli>\u003ca href=\"http://www.rogue.com/beers/rogue-irish-lager.php\">Rogue Irish Lager\u003c/a>, Oregon\u003c/li>\n\u003cli>\u003ca href=\"http://usa.magners.com/product.php\">Magners Irish Cider\u003c/a>, Ireland\u003c/li>\n\u003c/ol>\n\u003cp>Admittedly, a hippie dippie quinoa salad isn't the most likely of food pairings for a pint of Irish beer, but it'll give you plenty of room for a few rounds of beer dessert. Cheers! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-23.jpg\" alt=\"Kale Pesto Quinoa\" title=\"Kale Pesto Quinoa\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-40338\">\u003c/a>\u003cbr>\n\u003cem>Kale Pesto Quinoa\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Kale Pesto Quinoa\u003c/strong>\u003cbr>\nThis healthy yet hearty quinoa salad makes a great side or meal in itself. Fresh basil adds a wonderful herbaceous flavor, while kale and broccoli bring a vitamin-packed punch. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 ounces kale (about 3 cups)\u003cbr>\n2 ounces basil (about 1 cup)\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n1/2 cup toasted walnuts\u003cbr>\n1/4 cup grated parmigiano\u003cbr>\nZest and juice of 1 lemon\u003cbr>\n1 clove garlic\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1 cup quinoa, cooked\u003cbr>\n2 cups broccoli florets, steamed\u003cbr>\n1 cup cherry tomatoes\u003cbr>\n2 chicken breasts, grilled and diced\u003cbr>\nSliced almonds to garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nMake the pesto: In a food processor, blend together the walnuts until pulverized. Then add the kale, basil, parmigiano, lemon zest and juice, garlic, and salt. Process until combined, stopping to scrape down the sides as needed. With the food processor running, drizzle in the olive oil and whir until evenly combined. \u003c/p>\n\u003cp>Stir in as much pesto as you'd like into the quinoa. (This recipe makes about twice as much pesto as you need for this dish. Reserve the extra pesto in an airtight container or freeze it. Makes a great spread or dip.) \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mix in the broccoli, tomatoes, and chicken. Garnish with almonds and drizzle of olive oil if you'd like. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-25.jpg\" alt=\"Kale Pesto Quinoa Salad\" title=\"Kale Pesto Quinoa Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-40339\">\u003c/a>\u003cbr>\n\u003cem>Kale Pesto Quinoa Salad\u003c/em>\u003c/p>\n\u003cp>Green beer and \u003ca href=\"http://www.shamrockshake.com/shamrock.shake\">Shamrock Shakes\u003c/a> are just a few of the questionable ways to go green this \u003cstrong>St. Patty's Day\u003c/strong>. Here's another option that is festively shamrock-hued yet delicious and easy enough to become a perennial staple: \u003cstrong>Kale Pesto Quinoa\u003c/strong>. That's right my lucky leprechauns, I've taken two of the trendiest, most wildly popular superfoods right now and combined them into one mega-healthy dish. Is your body thanking you in advance for the motherload of vitamins, nutrients, and complete amino acids you're about to give it? I thought so. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-4-Edit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-4-Edit.jpg\" alt=\"Go Green\" title=\"Go Green\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-40336\">\u003c/a>\u003cbr>\n\u003cem>Go Green\u003c/em>\u003c/p>\n\u003cp>A pesto made of basil and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/superfood-kale/\">kale\u003c/a> gives this \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/11/quinoa-its-an-ancient-grain/\">quinoa\u003c/a> salad its vibrant color. Handfuls of barely steamed broccoli florets bump up the green quotient (not to mention Vitamin C and cancer fighting properties). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"Lacinato (Dino) Kale\" title=\"Lacinato (Dino) Kale\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-40337\">\u003c/a>\u003cbr>\n\u003cem>Lacinato (Dino) Kale\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I went with the more tender lacinato kale (aka dino kale) rather than the heartier curly kale you often find at the market, figuring it would be easier to blend into a smooth paste. I had my doubts about kale pesto, but it works. You get all the flavor of the basil, nuts, cheese, and EVOO, with the added nutritional boost of raw kale, without the lockjaw from chewing all of those cruciferous greens). The pesto is versatile too. Eat it as a dip, spread it on a sandwich, spoon it over fish or chicken. \u003c/p>\n\u003cp>Since you're being so responsible and healthy with this dish, you've earned yourself the go-ahead to indulge in other ways. Can I interest you in some Irish beers? (See how great this is working out?) \u003c/p>\n\u003cp>Stouts, red ales, lagers, even cider…here are \u003cstrong>10 Irish brews\u003c/strong> beyond your traditional Guinness that are worth checking out: \u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"http://www.beeradvocate.com/beer/profile/358/927/\">Beamish Irish Stout\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.carlowbrewing.com/beer_detail.php?Pid=23\">O'Hara's Irish Stout\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.porterhousebrewco.com/beers-oyster.php\">Porterhouse Oyster Stout\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.northcoastbrewing.com/beer-38.htm\">North Coast Old No.38 Stout\u003c/a>, California\u003c/li>\n\u003cli>\u003ca href=\"http://www.smithwicks.ie/landing.html\">Smithwick's Irish Ale\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://beeradvocate.com/beer/profile/240/913\">Murphy's Irish Red Beer\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.samueladams.com/enjoy-our-beer/beer-detail.aspx?id=382d8bc2-7a8f-42f6-a20d-5b0e5d7c93a6\">Samuel Adams Irish Red\u003c/a>, Massachusetts\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevard.com/BoulevardBeers/irish-ale/\">Boulevard Brewing Irish Ale\u003c/a>, Missouri\u003c/li>\n\u003cli>\u003ca href=\"http://www.rogue.com/beers/rogue-irish-lager.php\">Rogue Irish Lager\u003c/a>, Oregon\u003c/li>\n\u003cli>\u003ca href=\"http://usa.magners.com/product.php\">Magners Irish Cider\u003c/a>, Ireland\u003c/li>\n\u003c/ol>\n\u003cp>Admittedly, a hippie dippie quinoa salad isn't the most likely of food pairings for a pint of Irish beer, but it'll give you plenty of room for a few rounds of beer dessert. Cheers! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-23.jpg\" alt=\"Kale Pesto Quinoa\" title=\"Kale Pesto Quinoa\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-40338\">\u003c/a>\u003cbr>\n\u003cem>Kale Pesto Quinoa\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Kale Pesto Quinoa\u003c/strong>\u003cbr>\nThis healthy yet hearty quinoa salad makes a great side or meal in itself. Fresh basil adds a wonderful herbaceous flavor, while kale and broccoli bring a vitamin-packed punch. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 ounces kale (about 3 cups)\u003cbr>\n2 ounces basil (about 1 cup)\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n1/2 cup toasted walnuts\u003cbr>\n1/4 cup grated parmigiano\u003cbr>\nZest and juice of 1 lemon\u003cbr>\n1 clove garlic\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1 cup quinoa, cooked\u003cbr>\n2 cups broccoli florets, steamed\u003cbr>\n1 cup cherry tomatoes\u003cbr>\n2 chicken breasts, grilled and diced\u003cbr>\nSliced almonds to garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nMake the pesto: In a food processor, blend together the walnuts until pulverized. Then add the kale, basil, parmigiano, lemon zest and juice, garlic, and salt. Process until combined, stopping to scrape down the sides as needed. With the food processor running, drizzle in the olive oil and whir until evenly combined. \u003c/p>\n\u003cp>Stir in as much pesto as you'd like into the quinoa. (This recipe makes about twice as much pesto as you need for this dish. Reserve the extra pesto in an airtight container or freeze it. Makes a great spread or dip.) \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mix in the broccoli, tomatoes, and chicken. Garnish with almonds and drizzle of olive oil if you'd like. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cottage Cheese Pancakes for Spring",
"title": "Cottage Cheese Pancakes for Spring",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/pancakes560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/pancakes560.jpg\" alt=\"cottage cheese pancakes\" title=\"cottage cheese pancakes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40074\">\u003c/a>\u003c/p>\n\u003cp>Time for eggs! The sunshine hours are lengthening in anticipation of the upcoming vernal equinox, in which the hours of light and the hours of darkness will be poised in balance before the sun starts its crawl upwards to midsummer's apex. Longer hours of daylight flip a switch in the instinctual brains of our feathered friends, chickens both urban and rural among them, and the stingy-to-nonexistent egg-laying of the winter months suddenly turns into a bountiful flood of fresh, beautiful eggs for spring. \u003c/p>\n\u003cp>Last week, the chickens of \u003ca href=\"http://www.marinsunfarms.com\">Marin Sun Farms'\u003c/a> home ranch in Inverness were chattering and clucking like a posse of glamour gals from \u003ca href=\"http://gossipgirl-blog.cwtv.com/\">Gossip Girl\u003c/a>, crisscrossed by a handful of strutting roosters. Eve Love, who runs the kitchen at the company's butcher shop and cafe in Point Reyes Station, gave me a springtime gift of a half-dozen jumbo eggs in every color from palest buff to aqua-green. Every egg was double-yolked, a good-luck charm from their happy hens. Love is also starting her own flock of quail, with three hens in a pen, and along with the jumbo eggs she gave me three dainty speckled quail eggs. Seen side by side, they looked like that Annie Leibovitz picture of \u003ca href=\"http://marshallmatlock.com/wp-content/gallery/annie-leibovitz-at-work-again/willie%20shoemaker%20and%20wilt%20chamberlain,%20malibu,%20ca,%201987.%20by%20annie%20leibovitz.png\"> basketball star Wilt Chamberlain and jockey Willie Shoemaker.\u003c/a> \u003c/p>\n\u003cp>Dainty and speckled, quail eggs, which can be found in specialty grocery stores as well in Asian markets, invariably put me in mind of the centerpiece of plovers' eggs decorating Sebastian's rooms in Evelyn Waugh's novel \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0316926345/kqedorg-20\">Brideshead Revisited.\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>Sebastian lived at Christ Church, high in Meadow Buildings. He was alone when I came in, peeling a plover's egg taken from the large nest of moss in the centre of the table. \u003c/p>\n\u003cp>'I've just counted them,\" he said. 'There were five each and two over, so I'm having the two. I'm unaccountably hungry to-day.' \u003c/p>\n\u003cp>The party assembled. Each as he came in made first for the plover's eggs, then noticed Sebastian and then myself with a polite lack of curiosity which seemed to say: \u003cem>We should not dream of being so offensive as to suggest that you never met us before.\u003c/em>\u003c/p>\n\u003cp>'The first this year!\" they said. 'Where did you get them?' \u003c/p>\n\u003cp>'Mummy sends them from Brideshead. They always lay early for her.' \"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/quailegg560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/quailegg560.jpg\" alt=\"quail eggs. Photo: Stephane von Stephane\" title=\"quail eggs. Photo: Stephane von Stephane\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40075\">\u003c/a>\u003cbr>\n\u003cem>Quail eggs, front egg peeled and topped with paprika. Photo: Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I've never seen a plover's egg, but I imagine them something like these, a little shy and wild, a woodland morsel out of a fairytale. Or, like a quail's egg, something very chic, displayed on a square black plate, ready for peeling, with matching saucers of sea salt and smoked paprika for dipping. \u003c/p>\n\u003cp>It's easy to hard-boil quails' eggs. Put them in a pot and cover with at least an inch of water. Bring to a boil, then cover, turn off the heat, and let sit for five minutes. Drop the eggs into an ice-water bath to stop the cooking. (This helps prevent that unsightly gray ring from forming around the yolk). Once cooled, chill, then let your guests peel their own, sprinkling each bite with salt and smoked paprika. (This is a nice chance to show off whatever expensive crunchy salts you were gifted over the holidays, by the way.)\u003c/p>\n\u003cp>What else can you do with this month's bounty of eggs? There are \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter/\">souffles\u003c/a>, of course, and \u003ca href=\"http://www.kqed.org/w/morefastfoodmyway/episode208.html\">Jacques Pepin's Asparagus Fans \u003c/a> with hard-boiled eggs and mustard vinaigrette. \u003c/p>\n\u003cp>Once you've made your fill of scrambles and frittatas, over-easy's and sunny-sides-up, you can try a batch of these lovely, tender pancakes, made with cottage cheese, lots of eggs, and just a hint of lemon. Similar to lemon ricotta pancakes, these were a family specialty when I was growing up, served interchangeably for breakfast and Sunday-night supper, usually rolled around a dollop of sour cream and a spoonful of warmed Bing cherries. \u003c/p>\n\u003cp>After calling my mom for the recipe (which she found, scrawled in my teenage handwriting, on the flyleaf of one of her cookbooks), I made them again, for the first time in decades. They were exactly as I'd remembered: moist, tender, delicate and mess-free, with a taste somewhere between a crepe and a blintz. \u003c/p>\n\u003cp>All you need is a blender (or a bowl and a whisk) and a frying pan. Happy spring!\u003c/p>\n\u003cp>\u003cstrong>Cottage Cheese Pancakes\u003c/strong>\u003cbr>\n\u003cem>Measure your ingredients right into the blender, then buzz and go! The pancakes can be served with maple syrup, powdered sugar, or lemon glaze. If you want to keep your pancakes local, use \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Cowgirl Creamery's excellent, Marin-made cottage cheese\u003c/a>, made from organic Straus Family Creamery milk. \u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong>10 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 10 pancakes\u003c/p>\n\u003cp>\u003cstrong>Ingredients \u003c/strong>\u003cbr>\n1 cup small-curd cottage cheese\u003cbr>\n6 eggs\u003cbr>\n1/2 cup sifted all-purpose flour\u003cbr>\n1/4 cup milk\u003cbr>\ngrated rind of 1 Meyer lemon (optional)\u003cbr>\n1/4 cup vegetable oil, such as grapeseed or canola\u003cbr>\n1/2 tsp vanilla extract\u003cbr>\n1/4 tsp salt\u003cbr>\nButter, for greasing pan\u003c/p>\n\u003cp>Lemon Glaze:\u003cbr>\n3 tbsp butter\u003cbr>\njuice of 1 large Meyer lemon\u003cbr>\n1 tbsp sugar, or to taste\u003c/p>\n\u003cp>For Serving:\u003cbr>\n1/2 cup sour cream\u003cbr>\n1 cup pitted cherries, liquid reserved if canned\u003cbr>\nPowdered sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Combine all pancake ingredients in a blender. Blend at high speed for 1 minute, stopping to scrape down sides once. \u003c/p>\n\u003cp>2. Cook on a hot, lightly greased griddle or frying pan, using a 1/4 cup of batter for each pancake. Bake for approximately 2 minutes per side, until well golden browned. \u003c/p>\n\u003cp>3. While pancakes are cooking, make glaze. In a small saucepan, melt butter with lemon juice and sugar, cooking over low heat until butter is melted and mixture is slightly syrupy. If using cherries, warm in their liquid until plump and heated through. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Serve pancakes immediately, drizzled with glaze. If desired, fill each pancake with a dollop of sour cream and a spoonful of cherries. Roll pancake up around filling. Sprinkle with powdered sugar and/or drizzle with glaze. \u003c/p>\n\n",
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"excerpt": "It's spring, and the chickens are laying again! Time to start (or end) the day with tender, eggy Cottage Cheese Pancakes. ",
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"description": "It's spring, and the chickens are laying again! Time to start (or end) the day with tender, eggy Cottage Cheese Pancakes. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/pancakes560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/pancakes560.jpg\" alt=\"cottage cheese pancakes\" title=\"cottage cheese pancakes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40074\">\u003c/a>\u003c/p>\n\u003cp>Time for eggs! The sunshine hours are lengthening in anticipation of the upcoming vernal equinox, in which the hours of light and the hours of darkness will be poised in balance before the sun starts its crawl upwards to midsummer's apex. Longer hours of daylight flip a switch in the instinctual brains of our feathered friends, chickens both urban and rural among them, and the stingy-to-nonexistent egg-laying of the winter months suddenly turns into a bountiful flood of fresh, beautiful eggs for spring. \u003c/p>\n\u003cp>Last week, the chickens of \u003ca href=\"http://www.marinsunfarms.com\">Marin Sun Farms'\u003c/a> home ranch in Inverness were chattering and clucking like a posse of glamour gals from \u003ca href=\"http://gossipgirl-blog.cwtv.com/\">Gossip Girl\u003c/a>, crisscrossed by a handful of strutting roosters. Eve Love, who runs the kitchen at the company's butcher shop and cafe in Point Reyes Station, gave me a springtime gift of a half-dozen jumbo eggs in every color from palest buff to aqua-green. Every egg was double-yolked, a good-luck charm from their happy hens. Love is also starting her own flock of quail, with three hens in a pen, and along with the jumbo eggs she gave me three dainty speckled quail eggs. Seen side by side, they looked like that Annie Leibovitz picture of \u003ca href=\"http://marshallmatlock.com/wp-content/gallery/annie-leibovitz-at-work-again/willie%20shoemaker%20and%20wilt%20chamberlain,%20malibu,%20ca,%201987.%20by%20annie%20leibovitz.png\"> basketball star Wilt Chamberlain and jockey Willie Shoemaker.\u003c/a> \u003c/p>\n\u003cp>Dainty and speckled, quail eggs, which can be found in specialty grocery stores as well in Asian markets, invariably put me in mind of the centerpiece of plovers' eggs decorating Sebastian's rooms in Evelyn Waugh's novel \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0316926345/kqedorg-20\">Brideshead Revisited.\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>Sebastian lived at Christ Church, high in Meadow Buildings. He was alone when I came in, peeling a plover's egg taken from the large nest of moss in the centre of the table. \u003c/p>\n\u003cp>'I've just counted them,\" he said. 'There were five each and two over, so I'm having the two. I'm unaccountably hungry to-day.' \u003c/p>\n\u003cp>The party assembled. Each as he came in made first for the plover's eggs, then noticed Sebastian and then myself with a polite lack of curiosity which seemed to say: \u003cem>We should not dream of being so offensive as to suggest that you never met us before.\u003c/em>\u003c/p>\n\u003cp>'The first this year!\" they said. 'Where did you get them?' \u003c/p>\n\u003cp>'Mummy sends them from Brideshead. They always lay early for her.' \"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/quailegg560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/quailegg560.jpg\" alt=\"quail eggs. Photo: Stephane von Stephane\" title=\"quail eggs. Photo: Stephane von Stephane\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40075\">\u003c/a>\u003cbr>\n\u003cem>Quail eggs, front egg peeled and topped with paprika. Photo: Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I've never seen a plover's egg, but I imagine them something like these, a little shy and wild, a woodland morsel out of a fairytale. Or, like a quail's egg, something very chic, displayed on a square black plate, ready for peeling, with matching saucers of sea salt and smoked paprika for dipping. \u003c/p>\n\u003cp>It's easy to hard-boil quails' eggs. Put them in a pot and cover with at least an inch of water. Bring to a boil, then cover, turn off the heat, and let sit for five minutes. Drop the eggs into an ice-water bath to stop the cooking. (This helps prevent that unsightly gray ring from forming around the yolk). Once cooled, chill, then let your guests peel their own, sprinkling each bite with salt and smoked paprika. (This is a nice chance to show off whatever expensive crunchy salts you were gifted over the holidays, by the way.)\u003c/p>\n\u003cp>What else can you do with this month's bounty of eggs? There are \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter/\">souffles\u003c/a>, of course, and \u003ca href=\"http://www.kqed.org/w/morefastfoodmyway/episode208.html\">Jacques Pepin's Asparagus Fans \u003c/a> with hard-boiled eggs and mustard vinaigrette. \u003c/p>\n\u003cp>Once you've made your fill of scrambles and frittatas, over-easy's and sunny-sides-up, you can try a batch of these lovely, tender pancakes, made with cottage cheese, lots of eggs, and just a hint of lemon. Similar to lemon ricotta pancakes, these were a family specialty when I was growing up, served interchangeably for breakfast and Sunday-night supper, usually rolled around a dollop of sour cream and a spoonful of warmed Bing cherries. \u003c/p>\n\u003cp>After calling my mom for the recipe (which she found, scrawled in my teenage handwriting, on the flyleaf of one of her cookbooks), I made them again, for the first time in decades. They were exactly as I'd remembered: moist, tender, delicate and mess-free, with a taste somewhere between a crepe and a blintz. \u003c/p>\n\u003cp>All you need is a blender (or a bowl and a whisk) and a frying pan. Happy spring!\u003c/p>\n\u003cp>\u003cstrong>Cottage Cheese Pancakes\u003c/strong>\u003cbr>\n\u003cem>Measure your ingredients right into the blender, then buzz and go! The pancakes can be served with maple syrup, powdered sugar, or lemon glaze. If you want to keep your pancakes local, use \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Cowgirl Creamery's excellent, Marin-made cottage cheese\u003c/a>, made from organic Straus Family Creamery milk. \u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong>10 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 10 pancakes\u003c/p>\n\u003cp>\u003cstrong>Ingredients \u003c/strong>\u003cbr>\n1 cup small-curd cottage cheese\u003cbr>\n6 eggs\u003cbr>\n1/2 cup sifted all-purpose flour\u003cbr>\n1/4 cup milk\u003cbr>\ngrated rind of 1 Meyer lemon (optional)\u003cbr>\n1/4 cup vegetable oil, such as grapeseed or canola\u003cbr>\n1/2 tsp vanilla extract\u003cbr>\n1/4 tsp salt\u003cbr>\nButter, for greasing pan\u003c/p>\n\u003cp>Lemon Glaze:\u003cbr>\n3 tbsp butter\u003cbr>\njuice of 1 large Meyer lemon\u003cbr>\n1 tbsp sugar, or to taste\u003c/p>\n\u003cp>For Serving:\u003cbr>\n1/2 cup sour cream\u003cbr>\n1 cup pitted cherries, liquid reserved if canned\u003cbr>\nPowdered sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Combine all pancake ingredients in a blender. Blend at high speed for 1 minute, stopping to scrape down sides once. \u003c/p>\n\u003cp>2. Cook on a hot, lightly greased griddle or frying pan, using a 1/4 cup of batter for each pancake. Bake for approximately 2 minutes per side, until well golden browned. \u003c/p>\n\u003cp>3. While pancakes are cooking, make glaze. In a small saucepan, melt butter with lemon juice and sugar, cooking over low heat until butter is melted and mixture is slightly syrupy. If using cherries, warm in their liquid until plump and heated through. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Serve pancakes immediately, drizzled with glaze. If desired, fill each pancake with a dollop of sour cream and a spoonful of cherries. Roll pancake up around filling. Sprinkle with powdered sugar and/or drizzle with glaze. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mariangela's Olive Oil Banana Bread Recipe",
"title": "Mariangela's Olive Oil Banana Bread Recipe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-9.jpg\" alt=\"olive oil banana bread\" title=\"olive oil banana bread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39706\">\u003c/a>\u003cbr>\n\u003cem>Olive Oil Banana Bread\u003c/em>\u003c/p>\n\u003cp>When I visited \u003ca href=\"http://lickmyspoon.com/category/travel/italy/\">Italy\u003c/a> this past summer, I stayed with my darling friend Mariangela. Mari cooks like the free spirit she is. No recipes. No rules. Her style is beautifully Italian. Some fresh produce from the \u003cem>fruttivendolo\u003c/em> down the street, a few generous glugs of the liquid gold olive oil from her hometown in Calabria, and magic just happens. I learned on this last stay that Mari apparently bakes in a similar fashion. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2011-08-taormina-sicily-stephanie-hua-lick-my-spoon-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2011-08-taormina-sicily-stephanie-hua-lick-my-spoon-61.jpg\" alt=\"Bellissima Mariangela\" title=\"Bellissima Mariangela\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39703\">\u003c/a>\u003cbr>\n\u003cem>Bellissima Mariangela\u003c/em>\u003c/p>\n\u003cp>On a weekly, sometimes twice-weekly basis, Mari would whip together a simple breakfast cake, \"\u003cstrong>Because mornings are so much easier when there's cake\u003c/strong>,\" she'd say. I know, don't you just love her? This cake is super easy, the kind of cake you can throw together without any fuss. All it takes is flour, sugar, eggs, olive oil, yogurt, vanilla, baking powder, salt, and ripe fruit. Mari mostly made a banana version, but while I was there we experimented with using some divinely sweet and juicy peaches -- highly recommended. I need to do some more testing, but I suspect berries would also work well in this versatile cake. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-13.jpg\" alt=\"EVOO\" title=\"EVOO\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-39709\">\u003c/a>\u003cbr>\n\u003cem>EVOO: good thing we came home with 30 liters\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A good amount of fruity \u003cstrong>extra virgin olive oil\u003c/strong> adds some great flavor (and less guilt) to this breakfast-snack-dessert cake. \u003cstrong>Yogurt\u003c/strong> is the other binder. A full-fat cream top yogurt or Greek yogurt would be the closest thing to the ultra creamy, thick European yogurt we used in Italy. If you're looking to save a few calories though, low-fat yogurt works just fine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-3.jpg\" alt=\"Olive Oil Banana Bread Ingredients\" title=\"Olive Oil Banana Bread Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39704\">\u003c/a>\u003cbr>\n\u003cem>Olive Oil Banana Bread Ingredients\u003c/em>\u003c/p>\n\u003cp>Oh, and then of course, you need a few \u003cstrong>ripe bananas\u003c/strong>. Extra spotted please. Also, Mari's original recipe called for \u003cem>una bustina di lievito per dolci\u003c/em>, which I gathered to be a mixture of baking powder and vanilla powder. I estimated the amounts…if anyone can confirm what exactly is in a \u003cem>bustina\u003c/em>, please share. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-8.jpg\" alt=\"olive oil banana bread\" title=\"olive oil banana bread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39705\">\u003c/a>\u003cbr>\n\u003cem>It's really this easy\u003c/em>\u003c/p>\n\u003cp>The lesson that I really took away from my cake making sessions with Mari is that baking doesn't always have to be such a to-do. I mean, this girl's mode of measuring was an old plastic yogurt cup. She used a fork to mix everything together. We ran out of sugar and resorted to emptying little packets of sugar from the coffee shop downstairs. No biggie. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"Olive Oil Banana Bread\" title=\"Olive Oil Banana Bread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39707\">\u003c/a>\u003cbr>\n\u003cem>This smells incredible\u003c/em>\u003c/p>\n\u003cp>So loosen up. And have some cake for breakfast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-12.jpg\" alt=\"Olive Oil Banana Bread\" title=\"Olive Oil Banana Bread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39708\">\u003c/a>\u003cbr>\n\u003cem>Olive Oil Banana Bread\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Recipe: Mariangela's Olive Oil Banana Bread\u003c/strong>\u003cbr>\nThis delicious banana bread (a.k.a. breakfast cake) is easy, fuss-free, and made with fruity olive oil and creamy yogurt. As Mari says, \"Because mornings are so much easier when there's cake.\" \u003c/p>\n\u003cp>Prep Time: 15 minutes\u003cbr>\nCook Time: 1 hour 5 minutes\u003cbr>\nTotal Time: 1 hour 20 minutes\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8 servings\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ripe bananas, mashed (about 1 cup)\u003cbr>\n3/4 cup olive oil\u003cbr>\n3/4 cup yogurt\u003cbr>\n2 eggs, beaten\u003cbr>\n2 teaspoons vanilla\u003cbr>\n2 cups all-purpose flour\u003cbr>\n1 cup sugar\u003cbr>\n2 teaspoons baking powder\u003cbr>\n1/4 teaspoon kosher salt \u003c/p>\n\u003cul>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Preheat oven to 350 F.\u003c/li>\n\u003cli>In a large bowl, mix together the mashed bananas, olive oil, yogurt, eggs, and vanilla.\u003c/li>\n\u003cli>In another bowl, whisk together the flour, sugar, baking powder, and salt.\n\u003c/li>\n\u003cli>Add the dry ingredients to the wet ingredients and fold until everything is combined. Pour into a well-greased or parchment paper-lined pan (8.5\" x 8.5\" pan, bundt cake pan, skillet, or traditional loaf pan would all work).\n\u003c/li>\n\u003cli>Bake for 50-65 minutes, or until top is golden and a toothpick inserted into the center of the cake comes out clean.\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-9.jpg\" alt=\"olive oil banana bread\" title=\"olive oil banana bread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39706\">\u003c/a>\u003cbr>\n\u003cem>Olive Oil Banana Bread\u003c/em>\u003c/p>\n\u003cp>When I visited \u003ca href=\"http://lickmyspoon.com/category/travel/italy/\">Italy\u003c/a> this past summer, I stayed with my darling friend Mariangela. Mari cooks like the free spirit she is. No recipes. No rules. Her style is beautifully Italian. Some fresh produce from the \u003cem>fruttivendolo\u003c/em> down the street, a few generous glugs of the liquid gold olive oil from her hometown in Calabria, and magic just happens. I learned on this last stay that Mari apparently bakes in a similar fashion. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2011-08-taormina-sicily-stephanie-hua-lick-my-spoon-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2011-08-taormina-sicily-stephanie-hua-lick-my-spoon-61.jpg\" alt=\"Bellissima Mariangela\" title=\"Bellissima Mariangela\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39703\">\u003c/a>\u003cbr>\n\u003cem>Bellissima Mariangela\u003c/em>\u003c/p>\n\u003cp>On a weekly, sometimes twice-weekly basis, Mari would whip together a simple breakfast cake, \"\u003cstrong>Because mornings are so much easier when there's cake\u003c/strong>,\" she'd say. I know, don't you just love her? This cake is super easy, the kind of cake you can throw together without any fuss. All it takes is flour, sugar, eggs, olive oil, yogurt, vanilla, baking powder, salt, and ripe fruit. Mari mostly made a banana version, but while I was there we experimented with using some divinely sweet and juicy peaches -- highly recommended. I need to do some more testing, but I suspect berries would also work well in this versatile cake. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-13.jpg\" alt=\"EVOO\" title=\"EVOO\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-39709\">\u003c/a>\u003cbr>\n\u003cem>EVOO: good thing we came home with 30 liters\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A good amount of fruity \u003cstrong>extra virgin olive oil\u003c/strong> adds some great flavor (and less guilt) to this breakfast-snack-dessert cake. \u003cstrong>Yogurt\u003c/strong> is the other binder. A full-fat cream top yogurt or Greek yogurt would be the closest thing to the ultra creamy, thick European yogurt we used in Italy. If you're looking to save a few calories though, low-fat yogurt works just fine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-3.jpg\" alt=\"Olive Oil Banana Bread Ingredients\" title=\"Olive Oil Banana Bread Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39704\">\u003c/a>\u003cbr>\n\u003cem>Olive Oil Banana Bread Ingredients\u003c/em>\u003c/p>\n\u003cp>Oh, and then of course, you need a few \u003cstrong>ripe bananas\u003c/strong>. Extra spotted please. Also, Mari's original recipe called for \u003cem>una bustina di lievito per dolci\u003c/em>, which I gathered to be a mixture of baking powder and vanilla powder. I estimated the amounts…if anyone can confirm what exactly is in a \u003cem>bustina\u003c/em>, please share. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-8.jpg\" alt=\"olive oil banana bread\" title=\"olive oil banana bread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39705\">\u003c/a>\u003cbr>\n\u003cem>It's really this easy\u003c/em>\u003c/p>\n\u003cp>The lesson that I really took away from my cake making sessions with Mari is that baking doesn't always have to be such a to-do. I mean, this girl's mode of measuring was an old plastic yogurt cup. She used a fork to mix everything together. We ran out of sugar and resorted to emptying little packets of sugar from the coffee shop downstairs. No biggie. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"Olive Oil Banana Bread\" title=\"Olive Oil Banana Bread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39707\">\u003c/a>\u003cbr>\n\u003cem>This smells incredible\u003c/em>\u003c/p>\n\u003cp>So loosen up. And have some cake for breakfast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-12.jpg\" alt=\"Olive Oil Banana Bread\" title=\"Olive Oil Banana Bread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39708\">\u003c/a>\u003cbr>\n\u003cem>Olive Oil Banana Bread\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Recipe: Mariangela's Olive Oil Banana Bread\u003c/strong>\u003cbr>\nThis delicious banana bread (a.k.a. breakfast cake) is easy, fuss-free, and made with fruity olive oil and creamy yogurt. As Mari says, \"Because mornings are so much easier when there's cake.\" \u003c/p>\n\u003cp>Prep Time: 15 minutes\u003cbr>\nCook Time: 1 hour 5 minutes\u003cbr>\nTotal Time: 1 hour 20 minutes\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8 servings\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ripe bananas, mashed (about 1 cup)\u003cbr>\n3/4 cup olive oil\u003cbr>\n3/4 cup yogurt\u003cbr>\n2 eggs, beaten\u003cbr>\n2 teaspoons vanilla\u003cbr>\n2 cups all-purpose flour\u003cbr>\n1 cup sugar\u003cbr>\n2 teaspoons baking powder\u003cbr>\n1/4 teaspoon kosher salt \u003c/p>\n\u003cul>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Preheat oven to 350 F.\u003c/li>\n\u003cli>In a large bowl, mix together the mashed bananas, olive oil, yogurt, eggs, and vanilla.\u003c/li>\n\u003cli>In another bowl, whisk together the flour, sugar, baking powder, and salt.\n\u003c/li>\n\u003cli>Add the dry ingredients to the wet ingredients and fold until everything is combined. Pour into a well-greased or parchment paper-lined pan (8.5\" x 8.5\" pan, bundt cake pan, skillet, or traditional loaf pan would all work).\n\u003c/li>\n\u003cli>Bake for 50-65 minutes, or until top is golden and a toothpick inserted into the center of the cake comes out clean.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with Comstock Saloon Keeper Jonny Raglin",
"title": "Q&A with Comstock Saloon Keeper Jonny Raglin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-Raglin-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-Raglin-final.jpg\" alt=\"Jonny Raglin. Photo: courtesy of FoodGPS.com\" title=\"Jonny Raglin. Photo: courtesy of FoodGPS.com\" width=\"525\" height=\"394\" class=\"alignnone size-full wp-image-39310\">\u003c/a>\u003cbr>\n\u003cem>Jonny Raglin. Photo: courtesy of FoodGPS.com\u003c/em>\u003c/p>\n\u003cp>Jonny Raglin and fellow Saloon Keeper Jeff Hollinger partnered with Bill Russell-Shapiro’s The Absinthe Group to open \u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> on the ever-busy corner of Pacific and Columbus Avenues in North Beach in 2009. Raglin and Hollinger created the bar program, and chef Carlo Espinas handles the classic menu: Hangtown toast, beef shank & bone marrow pot pie, and house made Cheddar crackers with pepper jelly. Comstock’s design, menus and staff uniform all reflect an earlier era, and the building’s history can be dated to 1907.\u003c/p>\n\u003cp>Raglin is from Harrah, Oklahoma and got his start at the Cajun restaurant \u003ca href=\"http://funfresh.com/\">Pearl's Oyster Bar\u003c/a> while attending the University of Central Oklahoma. After graduating, he traveled to Europe and worked in Irish pubs. In 2001, he began working at Stars, where he learned from Dan McCracken “how to make proper cocktails with fresh juices and seasonal ingredients.” After Stars closed in 2003, he joined \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> and worked with Chef \u003ca href=\"https://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a>. The next year, Raglin joined \u003ca href=\"http://www.absinthe.com/\">Absinthe Brasserie & Bar’s\u003c/a> bar team, and began working with Hollinger to develop culinary-like cocktails inspired by the classics. From 2005 to 2009, he oversaw Absinthe’s bar program as Bar Manager. He designed cocktail menus for \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>, \u003ca href=\"http://dosasf.com/\">DOSA\u003c/a> and \u003ca href=\"http://www.sfmaverick.com/\">Maverick\u003c/a>, through his own company, \u003ca href=\"http://www.properpotion.com/\">Proper Potion Consulting\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockExterior560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockExterior560.jpg\" alt=\"Comstock exterior. Photo: Mary Ladd\" title=\"Comstock exterior. Photo: Mary Ladd\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-39307\">\u003c/a>\u003c/p>\n\u003cp>Raglin is a member of the United States Bartender’s Guild association. In 2007, he was selected as a StarChefs “\u003ca href=\"http://starchefs.com/chefs/rising_stars/2007/sf/html/bio_j_raglin.shtml\">Rising Star Bar Chef\u003c/a>.” He lives in Bernal Heights with his wife Sara Spearin of \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a> fame, and their two sons, Henry and Arlo. Raglin met Spearin at Stars, where she was the pastry chef and they have been married for six years. On a recent visit, Raglin crafted a Bamboo cocktail (recipe below) on a Free Lunch Friday at Comstock, which was paired with a Scotch egg salad. The free lunch promotion means anyone who buys two adult beverages can try Chef Espina’s lunch plate for free; other recent offerings in the rotation were fried chicken with mashed potatoes and chicken and dumplings. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What was it like having Anthony Bourdain visit Comstock for his TV show, \u003ca href=\"http://www.travelchannel.com/tv-shows/the-layover/episodes/sanfrancisco\">The Layover\u003c/a>\u003c/strong>?\u003cbr>\nWe’ve been very busy ever since and we were already busy. Right after the show aired we had to hold the door on weekends. The Layover is one of the better shows because it’s for tourists who specifically travel to eat and drink. \u003c/p>\n\u003cp>\u003cstrong>What do you think about the mixologist label?\u003c/strong>\u003cbr>\nIt’s a really old term. I don’t call myself that. I don't think it’s a bad word. I’ve bartended for 16 years now and always considered myself a bartender. Why would I change that? Everyone wants to talk about the esoteric ingredients in their drink rather than talk about life. \u003c/p>\n\u003cp>\u003cstrong>How do you divide Comstock’s Twitter duties \u003ca href=\"https://twitter.com/#!/ComstockSaloon\">@ComstockSaloon\u003c/a>?\u003c/strong>\u003cbr>\nIt goes to whoever’s on duty. We do twitter throughout the week, mainly to say what the free lunch item is [for Friday]. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite eating spots?\u003c/strong>\u003cbr>\nSara and I work very opposite hours. It’s a lot of handoff. Our son is in preschool now, so there’s not a lot of date night going on. We manage our time and bank account these days. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nI like \u003ca href=\"http://www.yelp.com/biz/good-life-grocery-san-francisco\">Good Life Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and fish from \u003ca href=\"http://www.yelp.com/biz/mission-market-fish-and-poultry-san-francisco\">Mission Market\u003c/a>. We supplement most everything with biweekly trips to \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a>. There are some things that Trader Joe’s does well and ultimately it’s the price that wins out. When we lived on Capp Street before moving to Bernal, we lived at \u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> for their discount days, and we used those Rainbow phone book coupons. Living in Bernal, you’ve got to get in a car. \u003c/p>\n\u003cp>\u003cstrong>What’s new with Proper Potion Consulting?\u003c/strong>\u003cbr>\nEver since Jeff and I opened up Comstock, I haven’t had much time. When I do some consultation, it’s kind of cool because I get to know about places before they open. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nI’m not guilty but bacon is probably my biggest one. I’m not the type that wants bacon on everything, but I do want three bacon strips a day. And Bourbon Whisky. That is a pleasure I should definitely feel guilty about. \u003c/p>\n\u003cp>\u003cstrong>Any news for 2012?\u003c/strong>\u003cbr>\n This year we’ll travel to Maine, near the Canadian border. We own a portion of a family cabin and have been doing a remodel. It will be Arlo’s first time. We didn’t take a vacation last year. \u003c/p>\n\u003cp>We’re anticipating having an even busier year because there will be a Dynamo kiosk at Crissy field. [Mayor] Ed Lee is our landlord, so as soon as we get the papers signed, it should happen. We thought we’d be running by spring. There will be two deliveries a day, and production will still be in the Mission.\u003c/p>\n\u003cp>\u003cstrong>What is it like running Comstock?\u003c/strong>\u003cbr>\nJeff and I had thoughts on what the space would be: a classic spot where you can dress up and have fun. We continue to come back to the end commodity, which is fun. I would never recommend to anyone to open a restaurant, kids or not. The risks involved here in the city are great. Maybe in another city. It’s a lot cheaper to do business in the East Bay. Here, it’s high rents, high utilities and health insurance. If you saw what our water bill was here, it’s crazy. A lot of doing business here is about labor and healthcare. As a company, we just offer full health benefits via Kaiser. I think it’s great to offer healthcare. \u003c/p>\n\u003cp>For the future, we’ve talked about eventually opening something more foodcentric, like a café. \u003c/p>\n\u003cp>\u003cstrong>Which places do you watch and visit?\u003c/strong>\u003cbr>\nI see so much more comfort cuisine in San Francisco. New York has these amazing fine dining restaurants and fine pizza slices with very few mid-range places. San Francisco has embodied more variety for a long time. There is \u003ca href=\"http://benusf.com/\">Benu\u003c/a>, which is very successful. Then you have Ron Siegel at \u003ca href=\"http://parallel37sf.com/chef/\">Parallel 37\u003c/a> now doing something much more approachable. \u003c/p>\n\u003cp>The really cool one who was able to diversify is \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>. Valencia Street blows me away. We ate at \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a> and it’s awesome. All that tequila? That makes me happy. Their fried fish taco was so good. No one’s really trying that here. In Southern California, they do fried tacos well, but here?\u003c/p>\n\u003cp>I go to \u003ca href=\"http://mrbings.com/\">Mr. Bing’s\u003c/a> because it’s right across the street from Comstock. \u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is my go-to for a cocktail bar.\u003c/p>\n\u003cp>I like what they’ve done at \u003ca href=\"http://www.thehouseofshields.com/\">House of Shields\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-and-family-biking560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-and-family-biking560.jpg\" alt=\"Family photo - biking at Ocean Beach - courtesy of Jonny Raglin\" title=\"Family photo - biking at Ocean Beach - courtesy of Jonny Raglin\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39309\">\u003c/a>\u003cbr>\n\u003cem>Family photo -- biking at Ocean Beach. Courtesy of Jonny Raglin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMost often, we cook at home. Our culinary extravagances have definitely toned down. Last night, I took chicken roulade home from here [Comstock], which was awesome. Carlo’s food is not delicate so it travels well. It still tasted great. My youngest will eat about anything. The older one has food allergies and is very picky, but he’ll eat the bacon donut [from Dynamo Donuts.] I raised the boys on bacon because I do the mornings with them. Honestly, before Sara, I wasn’t that great around the stove. Now I feel confident with my skills. All it takes is \u003ca href=\"http://fattedcalf.com/omg.php\">Fatted Calf\u003c/a> bacon to make us happy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockSaloonBamboo300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockSaloonBamboo300.jpg\" alt=\"Comstock Saloon Bamboo cocktail\" title=\"Comstock Saloon Bamboo cocktail\" width=\"300\" height=\"451\" class=\"alignnone size-full wp-image-39308\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bamboo Cocktail:\u003c/strong>\u003cbr>\n\u003cem>courtesy of Liza Gershman\u003c/em>\u003c/p>\n\u003cp>1.5 oz. medium dry Amontillado sherry (we use Pemartin)\u003cbr>\n1.5 oz. dry vermouth (we use \u003ca href=\"http://www.suttoncellars.com/Welcome.html\">Sutton Cellars\u003c/a>)\u003cbr>\n1 dash \u003ca href=\"http://angosturabitters.com/\">Angostura bitters\u003c/a>\u003cbr>\ngarnish with a twist of lemon.\u003c/p>\n\u003cp>Combine all ingredients in a mixing glass with ice and stir for about 30 seconds. Strain into a chilled cocktail glass and garnish. Serve.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>P.S. Keep your sherry and vermouth refrigerated for optimum freshness.\u003c/p>\n\n",
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"excerpt": "Jonny Raglin is a San Francisco resident, bartender, and founding partner at Comstock Saloon in North Beach. Raglin shares his favorite foods and restaurant spots, and tells what it's like to have a family with his wife Sara Spearin, who runs a popular food business: Dynamo Donuts.",
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"description": "Jonny Raglin is a San Francisco resident, bartender, and founding partner at Comstock Saloon in North Beach. Raglin shares his favorite foods and restaurant spots, and tells what it's like to have a family with his wife Sara Spearin, who runs a popular food business: Dynamo Donuts.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-Raglin-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-Raglin-final.jpg\" alt=\"Jonny Raglin. Photo: courtesy of FoodGPS.com\" title=\"Jonny Raglin. Photo: courtesy of FoodGPS.com\" width=\"525\" height=\"394\" class=\"alignnone size-full wp-image-39310\">\u003c/a>\u003cbr>\n\u003cem>Jonny Raglin. Photo: courtesy of FoodGPS.com\u003c/em>\u003c/p>\n\u003cp>Jonny Raglin and fellow Saloon Keeper Jeff Hollinger partnered with Bill Russell-Shapiro’s The Absinthe Group to open \u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> on the ever-busy corner of Pacific and Columbus Avenues in North Beach in 2009. Raglin and Hollinger created the bar program, and chef Carlo Espinas handles the classic menu: Hangtown toast, beef shank & bone marrow pot pie, and house made Cheddar crackers with pepper jelly. Comstock’s design, menus and staff uniform all reflect an earlier era, and the building’s history can be dated to 1907.\u003c/p>\n\u003cp>Raglin is from Harrah, Oklahoma and got his start at the Cajun restaurant \u003ca href=\"http://funfresh.com/\">Pearl's Oyster Bar\u003c/a> while attending the University of Central Oklahoma. After graduating, he traveled to Europe and worked in Irish pubs. In 2001, he began working at Stars, where he learned from Dan McCracken “how to make proper cocktails with fresh juices and seasonal ingredients.” After Stars closed in 2003, he joined \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> and worked with Chef \u003ca href=\"https://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a>. The next year, Raglin joined \u003ca href=\"http://www.absinthe.com/\">Absinthe Brasserie & Bar’s\u003c/a> bar team, and began working with Hollinger to develop culinary-like cocktails inspired by the classics. From 2005 to 2009, he oversaw Absinthe’s bar program as Bar Manager. He designed cocktail menus for \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>, \u003ca href=\"http://dosasf.com/\">DOSA\u003c/a> and \u003ca href=\"http://www.sfmaverick.com/\">Maverick\u003c/a>, through his own company, \u003ca href=\"http://www.properpotion.com/\">Proper Potion Consulting\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockExterior560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockExterior560.jpg\" alt=\"Comstock exterior. Photo: Mary Ladd\" title=\"Comstock exterior. Photo: Mary Ladd\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-39307\">\u003c/a>\u003c/p>\n\u003cp>Raglin is a member of the United States Bartender’s Guild association. In 2007, he was selected as a StarChefs “\u003ca href=\"http://starchefs.com/chefs/rising_stars/2007/sf/html/bio_j_raglin.shtml\">Rising Star Bar Chef\u003c/a>.” He lives in Bernal Heights with his wife Sara Spearin of \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a> fame, and their two sons, Henry and Arlo. Raglin met Spearin at Stars, where she was the pastry chef and they have been married for six years. On a recent visit, Raglin crafted a Bamboo cocktail (recipe below) on a Free Lunch Friday at Comstock, which was paired with a Scotch egg salad. The free lunch promotion means anyone who buys two adult beverages can try Chef Espina’s lunch plate for free; other recent offerings in the rotation were fried chicken with mashed potatoes and chicken and dumplings. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What was it like having Anthony Bourdain visit Comstock for his TV show, \u003ca href=\"http://www.travelchannel.com/tv-shows/the-layover/episodes/sanfrancisco\">The Layover\u003c/a>\u003c/strong>?\u003cbr>\nWe’ve been very busy ever since and we were already busy. Right after the show aired we had to hold the door on weekends. The Layover is one of the better shows because it’s for tourists who specifically travel to eat and drink. \u003c/p>\n\u003cp>\u003cstrong>What do you think about the mixologist label?\u003c/strong>\u003cbr>\nIt’s a really old term. I don’t call myself that. I don't think it’s a bad word. I’ve bartended for 16 years now and always considered myself a bartender. Why would I change that? Everyone wants to talk about the esoteric ingredients in their drink rather than talk about life. \u003c/p>\n\u003cp>\u003cstrong>How do you divide Comstock’s Twitter duties \u003ca href=\"https://twitter.com/#!/ComstockSaloon\">@ComstockSaloon\u003c/a>?\u003c/strong>\u003cbr>\nIt goes to whoever’s on duty. We do twitter throughout the week, mainly to say what the free lunch item is [for Friday]. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite eating spots?\u003c/strong>\u003cbr>\nSara and I work very opposite hours. It’s a lot of handoff. Our son is in preschool now, so there’s not a lot of date night going on. We manage our time and bank account these days. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nI like \u003ca href=\"http://www.yelp.com/biz/good-life-grocery-san-francisco\">Good Life Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and fish from \u003ca href=\"http://www.yelp.com/biz/mission-market-fish-and-poultry-san-francisco\">Mission Market\u003c/a>. We supplement most everything with biweekly trips to \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a>. There are some things that Trader Joe’s does well and ultimately it’s the price that wins out. When we lived on Capp Street before moving to Bernal, we lived at \u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> for their discount days, and we used those Rainbow phone book coupons. Living in Bernal, you’ve got to get in a car. \u003c/p>\n\u003cp>\u003cstrong>What’s new with Proper Potion Consulting?\u003c/strong>\u003cbr>\nEver since Jeff and I opened up Comstock, I haven’t had much time. When I do some consultation, it’s kind of cool because I get to know about places before they open. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nI’m not guilty but bacon is probably my biggest one. I’m not the type that wants bacon on everything, but I do want three bacon strips a day. And Bourbon Whisky. That is a pleasure I should definitely feel guilty about. \u003c/p>\n\u003cp>\u003cstrong>Any news for 2012?\u003c/strong>\u003cbr>\n This year we’ll travel to Maine, near the Canadian border. We own a portion of a family cabin and have been doing a remodel. It will be Arlo’s first time. We didn’t take a vacation last year. \u003c/p>\n\u003cp>We’re anticipating having an even busier year because there will be a Dynamo kiosk at Crissy field. [Mayor] Ed Lee is our landlord, so as soon as we get the papers signed, it should happen. We thought we’d be running by spring. There will be two deliveries a day, and production will still be in the Mission.\u003c/p>\n\u003cp>\u003cstrong>What is it like running Comstock?\u003c/strong>\u003cbr>\nJeff and I had thoughts on what the space would be: a classic spot where you can dress up and have fun. We continue to come back to the end commodity, which is fun. I would never recommend to anyone to open a restaurant, kids or not. The risks involved here in the city are great. Maybe in another city. It’s a lot cheaper to do business in the East Bay. Here, it’s high rents, high utilities and health insurance. If you saw what our water bill was here, it’s crazy. A lot of doing business here is about labor and healthcare. As a company, we just offer full health benefits via Kaiser. I think it’s great to offer healthcare. \u003c/p>\n\u003cp>For the future, we’ve talked about eventually opening something more foodcentric, like a café. \u003c/p>\n\u003cp>\u003cstrong>Which places do you watch and visit?\u003c/strong>\u003cbr>\nI see so much more comfort cuisine in San Francisco. New York has these amazing fine dining restaurants and fine pizza slices with very few mid-range places. San Francisco has embodied more variety for a long time. There is \u003ca href=\"http://benusf.com/\">Benu\u003c/a>, which is very successful. Then you have Ron Siegel at \u003ca href=\"http://parallel37sf.com/chef/\">Parallel 37\u003c/a> now doing something much more approachable. \u003c/p>\n\u003cp>The really cool one who was able to diversify is \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>. Valencia Street blows me away. We ate at \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a> and it’s awesome. All that tequila? That makes me happy. Their fried fish taco was so good. No one’s really trying that here. In Southern California, they do fried tacos well, but here?\u003c/p>\n\u003cp>I go to \u003ca href=\"http://mrbings.com/\">Mr. Bing’s\u003c/a> because it’s right across the street from Comstock. \u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is my go-to for a cocktail bar.\u003c/p>\n\u003cp>I like what they’ve done at \u003ca href=\"http://www.thehouseofshields.com/\">House of Shields\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-and-family-biking560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-and-family-biking560.jpg\" alt=\"Family photo - biking at Ocean Beach - courtesy of Jonny Raglin\" title=\"Family photo - biking at Ocean Beach - courtesy of Jonny Raglin\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39309\">\u003c/a>\u003cbr>\n\u003cem>Family photo -- biking at Ocean Beach. Courtesy of Jonny Raglin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMost often, we cook at home. Our culinary extravagances have definitely toned down. Last night, I took chicken roulade home from here [Comstock], which was awesome. Carlo’s food is not delicate so it travels well. It still tasted great. My youngest will eat about anything. The older one has food allergies and is very picky, but he’ll eat the bacon donut [from Dynamo Donuts.] I raised the boys on bacon because I do the mornings with them. Honestly, before Sara, I wasn’t that great around the stove. Now I feel confident with my skills. All it takes is \u003ca href=\"http://fattedcalf.com/omg.php\">Fatted Calf\u003c/a> bacon to make us happy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockSaloonBamboo300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockSaloonBamboo300.jpg\" alt=\"Comstock Saloon Bamboo cocktail\" title=\"Comstock Saloon Bamboo cocktail\" width=\"300\" height=\"451\" class=\"alignnone size-full wp-image-39308\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bamboo Cocktail:\u003c/strong>\u003cbr>\n\u003cem>courtesy of Liza Gershman\u003c/em>\u003c/p>\n\u003cp>1.5 oz. medium dry Amontillado sherry (we use Pemartin)\u003cbr>\n1.5 oz. dry vermouth (we use \u003ca href=\"http://www.suttoncellars.com/Welcome.html\">Sutton Cellars\u003c/a>)\u003cbr>\n1 dash \u003ca href=\"http://angosturabitters.com/\">Angostura bitters\u003c/a>\u003cbr>\ngarnish with a twist of lemon.\u003c/p>\n\u003cp>Combine all ingredients in a mixing glass with ice and stir for about 30 seconds. Strain into a chilled cocktail glass and garnish. Serve.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>P.S. Keep your sherry and vermouth refrigerated for optimum freshness.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rancho La Puerta: Culinary Vacation at Iconic Spa in Baja ",
"title": "Rancho La Puerta: Culinary Vacation at Iconic Spa in Baja ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.560.jpg\" alt=\"Snapshots from the fitness and spa resort Rancho La Puerta Photo: Courtesy of Rancho La Puerta\" title=\"Snapshots from the fitness and spa resort Rancho La Puerta Photo: Courtesy of Rancho La Puerta\" width=\"560\" height=\"196\" class=\"alignnone size-full wp-image-39220\">\u003c/a>\u003cbr>\n\u003cem>Snapshots from the fitness and spa resort Rancho La Puerta Photo: Courtesy of Rancho La Puerta\u003c/em>\u003c/p>\n\u003cp>Who knew that butternut squash could add a delectable richness to Mexican hot chocolate or that pureed peas could lighten up guacamole?\u003c/p>\n\u003cp>These secret ingredients are just a couple of the colorful accent flavors gleaned from a week at \u003ca href=\"http://www.rancholapuerta.com/\">Rancho La Puerta\u003c/a>, a beloved fitness resort with a loyal following, just across the U.S. border in Tecate, Baja California, Mexico. The resort frequently \u003ca href=\"http://www.travelandleisure.com/worldsbest/2011/spas/destination-spas/265\">garners honors\u003c/a> from those on the spa circuit, who flock to this rustic-meets-luxury destination in droves.\u003c/p>\n\u003cp>And what's not to like? A 3,000-acre, carefully-landscaped campus that pays homage to the area the resort calls home: Mexican-Colonial-inspired buildings, brick paths, and vibrant ceramic tiles. Guest can partake in early hikes up Mount Kuchumaa, hourly exercise classes, afternoon creative pursuits, elegantly-prepared food with a plant-based focus, culturally relevant cooking classes, an off-the-hook organic garden tended to by a plant poet, and still have plenty of time and space for quiet, reflection, and pampering.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.morning.hike560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.morning.hike560.jpg\" alt=\"Morning mountain walks make for a healthy breakfast appetite. Photo: Courtesy of Rancho La Puerta\" title=\"Morning mountain walks make for a healthy breakfast appetite. Photo: Courtesy of Rancho La Puerta\" width=\"560\" height=\"196\" class=\"alignnone size-full wp-image-39217\">\u003c/a>\u003cbr>\n\u003cem>Morning mountain walks make for a healthy breakfast appetite. Photo: Courtesy of Rancho La Puerta\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The place is misnamed, perhaps: Given its emphasis on mind, body, and soul it might best be called a holistic wellness center. No matter what you call it, the ranch -- as regulars have dubbed it -- offers all comers the opportunity to find their bliss. As you might expect, it is a popular vacation pick among Bay Area vacation-goers.\u003c/p>\n\u003cp>For a price. A stay at the resort will set paying guests back $3,000-$4,750 a week, depending on type of accommodations and time of year. That's a far cry from when the ranch opened in 1940 and guests spent $17.50 a week for the privilege of pitching a tent by the river to enjoy nature, eat well, and contemplate the meaning of life. (Full disclosure: This writer attended the resort as a guest of \u003ca href=\"http://www.romneysteele.com/\">Romney Steele\u003c/a>, author of \u003cem>\u003ca href=\"http://mynepenthebook.com/my-book/\">My Nepenthe\u003c/a>\u003c/em> and \u003cem>\u003ca href=\"http://www.berkeleyside.com/2011/07/13/plum-gorgeous/\">Plum Gorgeous\u003c/a>\u003c/em>, who served as the ranch's guest chef instructor for the week.)\u003c/p>\n\u003cp>Back in the beginning the ranch went by a different name, and was then run by 34-year-old Edmond Szekeley, a Hungarian Jew and philosopher seeking refuge across the border, and his 18-year-old bride \u003ca href=\"http://www.rancholapuerta.com/home/history-vision/deborahs-life.html\">Deborah\u003c/a>. It was dubbed a cult by a visiting reporter. \u003c/p>\n\u003cp>A long-time guest -- some devotees have been dozens and dozens of times -- told this writer that it went through a hippie phase in the 1960s and 70s (think lentil loaf), and may have had a fat farm vibe at one time (weigh ins and that sort of thing) before settling comfortably into its current incarnation as a kind of year-round camp for active, well-to-do grown-ups who watch what they eat. \u003c/p>\n\u003cp>(It's also a popular stop on the guest cheffing circuit for Bay Area-based food folks like \u003ca href=\"http://www.peggyknickerbocker.com/\">Peggy Knickerbocker\u003c/a> and \u003ca href=\"http://www.tanyaholland.com/\">Tanya Holland\u003c/a>. Other locals recently spotted at the ranch offering expert instruction include writing coach \u003ca href=\"http://www.diannej.com/\">Dianne Jacob\u003c/a> and life coach \u003ca href=\"http://coachemily.com/\">Emily Boorstein Wikman\u003c/a>.)\u003c/p>\n\u003cp>As for that teenage bride? She went on to make a name for herself in the spa and fitness world, government service, and philanthropic circles, turns 90 in May, kept the ranch in the family, and serves as role model for aging with purpose, pleasure, and grace.\u003c/p>\n\u003cp>Today, the ranch is a place where people can choose exercise classes like pilates, yoga, and water workouts. It also features alternative healing treatments including the hydro therapy watsu, craniosacral massage, and the subtle movement practice known as feldenkrais. (The latter prompted perhaps the most hilarious line of the week: When asked by the feldenkrais practitioner to note any physical changes after practicing the method one wag responded: \"I think my shoes changed color.\") \u003c/p>\n\u003cp>There's also tennis, volleyball, dance, gym circuit classes, along with art instruction, life coaching, reflective practices such as meditation, nutrition lectures, entertainment in the evening, and oh, spa treatments, of course.\u003c/p>\n\u003cp>In short, you can knock yourself out burning calories every hour on the hour or you can hide out in a hammock or loll in lounge chairs at one of the many pools and not lift a finger. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.dining.crew_.harty560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.dining.crew_.harty560.jpg\" alt=\"The dining room chef and his kitchen crew at Rancho La Puerta. Photo: Lynne Harty\" title=\"The dining room chef and his kitchen crew at Rancho La Puerta. Photo: Lynne Harty\" width=\"560\" height=\"384\" class=\"alignnone size-full wp-image-39221\">\u003c/a>\u003cbr>\n\u003cem>The dining room chef and his kitchen crew at Rancho La Puerta. Photo: \u003ca href=\"http://www.lynneharty.com/\">Lynne Harty\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For the active guest, all that exercise makes for a hearty appetite. The majority of the ranch's cuisine, a mix of Mediterranean and Mexican influences, comes courtesy of the organically grown fruits and vegetable from the on-site garden. Largely vegetarian in nature with some seafood offerings, the ranch caters to vegans and the gluten-free too. \u003c/p>\n\u003cp>The operating premise in the kitchen: low-fat, high-flavor, whole grain, lean protein, and modest portions, which prompted this writer, on the go six hours or more a day, to repeatedly ask for seconds (graciously accommodated with no raised eyebrows or judgments attached). \u003c/p>\n\u003cp>There are nods to health food trends -- chia seed, nutritional yeast, and flax seed are served up in small bowls for those who like to consume -- but it's essentially homegrown food simply and well prepared with generous use of herbs and aromatics to satisfy discerning palates.\u003c/p>\n\u003cp>Highlights from the Dining Room menu include nods to the region, such as Braised Fish Taco with Cabbage Slaw and Pico De Gallo, Roasted Nopalitos Salad with Panela Cheese and Cilantro Vinaigrette, Chiles Rellenos with Green Pasilla Rice and Chayote Gratin with Black Lentils. But any of the sauteed, roasted, braised garden greens and root vegetables made this eater happy.\u003c/p>\n\u003cp>Desserts seem a bit of an afterthought -- with the exception of the Flan de la Casa with Seasonal Fruit Compote, a smooth dark chocolate treat -- but it's hard to feel deprived here when the food is so satisfying and filling.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/denise.roa_.lynne_.harty_.560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/denise.roa_.lynne_.harty_.560.jpg\" alt=\"La Cocina que Conta chef Denise Roa in the ranch's organic garden. Photo: Lynne Harty\" title=\"La Cocina que Conta chef Denise Roa in the ranch's organic garden. Photo: Lynne Harty\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-39218\">\u003c/a>\u003cbr>\n\u003cem>La Cocina que Conta chef Denise Roa in the ranch's organic garden. Photo: Lynne Harty\u003c/em>\u003c/p>\n\u003cp>Each week ranch guests have the option of walking over to the resort's organic garden, a farm really, for a tour and breakfast cooked by the culinary school crew. Once there, it's hard not to be enchanted by the enthusiasm for all things edible of the chief horticulturist, Salvador Tinnajero, who has tended the farm for more than two decades. \u003c/p>\n\u003cp>Tinnajero constantly picks produce and encourages guests to take a bite, sniffs soil as he runs it through his palms, talks philosophically about the need to share the land with critters, while figuring out tricks that prevent them from eating too many of his crops. A man of the land who firmly believes edibles have personalities, one guest dubbed him the plant whisperer.\u003c/p>\n\u003cp>The garden is next to the ranch's cooking school and culinary center, Lo Cocina que Canta (\"The Kitchen That Sings\"), where new executive chef Denise Roa, a Mexican-American restauranteur, shares her culture and cuisine with guests. It's also where guest chefs like Steele conduct cooking classes in a beautifully-appointed kitchen. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nani.gabriela.harty560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nani.gabriela.harty560.jpg\" alt=\"Romney Steele and cooking school chef Gabriela Lopez Alvarez survey the results of students work. Photo: Lynne Harty\" title=\"Romney Steele and cooking school chef Gabriela Lopez Alvarez survey the results of students work. Photo: Lynne Harty\" width=\"560\" height=\"414\" class=\"alignnone size-full wp-image-39219\">\u003c/a>\u003cbr>\n\u003cem>Romney Steele and cooking school chef Gabriela Lopez Alvarez survey the results of students work. Photo: Lynne Harty\u003c/em>\u003c/p>\n\u003cp>Steele's sold-out Thursday evening class last week featured foods mostly foraged from the garden -- including whole roasted baby beets, roots and all -- along with local dairy and seafood. A spontaneous cook, Steele and the kitchen team candied hibiscus to serve with a Buttermilk Panna Cotta. Ranch-grown kumquats brightened a whole-grain dish, cauliflower, small and sweet enough to eat raw, was only enhanced by roasting with cumin, and tossing with cilantro and pomegranate.\u003c/p>\n\u003cp>The place's magic seems to work. During the course of the week this reporter witnessed guests slowing down, trying new things, reaching beyond their comfort zone, vowing to make changes back home, and reflecting on or healing emotional wounds. \u003c/p>\n\u003cp>Those secrets, however, stay at the ranch.\u003c/p>\n\u003cp>The secret ingredients in the spa's legendary guacamole recipe? That this writer can share.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.guacamole1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.guacamole1.jpg\" alt=\"Aztec Gaucamole is a big hit at the ranch. Photo: Courtesy Rancho La Puerta\" title=\"Aztec Gaucamole is a big hit at the ranch. Photo: Courtesy Rancho La Puerta\" width=\"399\" height=\"400\" class=\"alignnone size-full wp-image-39222\">\u003c/a>\u003cbr>\n\u003cem>Aztec Gaucamole is a big hit at the ranch. Photo: Courtesy Rancho La Puerta\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Aztec Guacamole\u003c/strong>\u003c/p>\n\u003cp>From \u003cem>\u003ca href=\"http://www.amazon.com/Cooking-Seasons-Rancho-Puerta-World-Famous/dp/1584797096\">Cooking with the Seasons at Rancho La Puerta\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cem>(Ranch regulars have come to expect the spa's signature guacamole, which is dished up early on in the week at a soiree in the main lounge.)\u003c/em>\u003c/p>\n\u003cp>*** Makes 2 cups ***\u003c/p>\n\u003cp>Perhaps the Ranch's most popular recipe, the addition of green peas to the avocado-based dip boosts the nutritional value of the guacamole and reduces the fat content. Good with tacos or an assortment of crunchy, raw vegetables.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup of frozen peas, slightly thawed\u003cbr>\n1 medium hass avocado, peeled and pitted\u003cbr>\n2 tablespoons fresh lime or lemon juice, to taste\u003cbr>\n1 medium tomato, seeded and cut into 1/4-inch dice\u003cbr>\n1 jalapeno or serrano chile, seeded and minced\u003cbr>\n3 tablespoons chopped fresh cilantro\u003cbr>\n1 teaspoon minced fresh garlic\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n1/4 teaspoon fresh ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. In a blender or in the bowl of a food processor, process the peas until smooth.\u003cbr>\n2. In a medium bowl, mash avocado with a fork or potato masher.\u003cbr>\n3. Add the juice, tomato, onion, jalapeno, cilantro, garlic, salt and pepper.\u003cbr>\n4. Add the peas and mix well.\u003cbr>\n5. Press a piece of plastic wrap directly on the surface of the guacamole to prevent browning, if the dish won't be served immediately.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Variation:\u003c/strong> Use 1 cup of well-cooked broccoli, edamame, or cooked asparagus tips instead of peas.\u003c/p>\n\n",
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"excerpt": "Sarah Henry has the arduous task of reporting from the field following a week's stay at the much-loved Ranch La Puerta fitness resort and spa, which also features an organic garden and culinary school.",
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"description": "Sarah Henry has the arduous task of reporting from the field following a week's stay at the much-loved Ranch La Puerta fitness resort and spa, which also features an organic garden and culinary school.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.560.jpg\" alt=\"Snapshots from the fitness and spa resort Rancho La Puerta Photo: Courtesy of Rancho La Puerta\" title=\"Snapshots from the fitness and spa resort Rancho La Puerta Photo: Courtesy of Rancho La Puerta\" width=\"560\" height=\"196\" class=\"alignnone size-full wp-image-39220\">\u003c/a>\u003cbr>\n\u003cem>Snapshots from the fitness and spa resort Rancho La Puerta Photo: Courtesy of Rancho La Puerta\u003c/em>\u003c/p>\n\u003cp>Who knew that butternut squash could add a delectable richness to Mexican hot chocolate or that pureed peas could lighten up guacamole?\u003c/p>\n\u003cp>These secret ingredients are just a couple of the colorful accent flavors gleaned from a week at \u003ca href=\"http://www.rancholapuerta.com/\">Rancho La Puerta\u003c/a>, a beloved fitness resort with a loyal following, just across the U.S. border in Tecate, Baja California, Mexico. The resort frequently \u003ca href=\"http://www.travelandleisure.com/worldsbest/2011/spas/destination-spas/265\">garners honors\u003c/a> from those on the spa circuit, who flock to this rustic-meets-luxury destination in droves.\u003c/p>\n\u003cp>And what's not to like? A 3,000-acre, carefully-landscaped campus that pays homage to the area the resort calls home: Mexican-Colonial-inspired buildings, brick paths, and vibrant ceramic tiles. Guest can partake in early hikes up Mount Kuchumaa, hourly exercise classes, afternoon creative pursuits, elegantly-prepared food with a plant-based focus, culturally relevant cooking classes, an off-the-hook organic garden tended to by a plant poet, and still have plenty of time and space for quiet, reflection, and pampering.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.morning.hike560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.morning.hike560.jpg\" alt=\"Morning mountain walks make for a healthy breakfast appetite. Photo: Courtesy of Rancho La Puerta\" title=\"Morning mountain walks make for a healthy breakfast appetite. Photo: Courtesy of Rancho La Puerta\" width=\"560\" height=\"196\" class=\"alignnone size-full wp-image-39217\">\u003c/a>\u003cbr>\n\u003cem>Morning mountain walks make for a healthy breakfast appetite. Photo: Courtesy of Rancho La Puerta\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The place is misnamed, perhaps: Given its emphasis on mind, body, and soul it might best be called a holistic wellness center. No matter what you call it, the ranch -- as regulars have dubbed it -- offers all comers the opportunity to find their bliss. As you might expect, it is a popular vacation pick among Bay Area vacation-goers.\u003c/p>\n\u003cp>For a price. A stay at the resort will set paying guests back $3,000-$4,750 a week, depending on type of accommodations and time of year. That's a far cry from when the ranch opened in 1940 and guests spent $17.50 a week for the privilege of pitching a tent by the river to enjoy nature, eat well, and contemplate the meaning of life. (Full disclosure: This writer attended the resort as a guest of \u003ca href=\"http://www.romneysteele.com/\">Romney Steele\u003c/a>, author of \u003cem>\u003ca href=\"http://mynepenthebook.com/my-book/\">My Nepenthe\u003c/a>\u003c/em> and \u003cem>\u003ca href=\"http://www.berkeleyside.com/2011/07/13/plum-gorgeous/\">Plum Gorgeous\u003c/a>\u003c/em>, who served as the ranch's guest chef instructor for the week.)\u003c/p>\n\u003cp>Back in the beginning the ranch went by a different name, and was then run by 34-year-old Edmond Szekeley, a Hungarian Jew and philosopher seeking refuge across the border, and his 18-year-old bride \u003ca href=\"http://www.rancholapuerta.com/home/history-vision/deborahs-life.html\">Deborah\u003c/a>. It was dubbed a cult by a visiting reporter. \u003c/p>\n\u003cp>A long-time guest -- some devotees have been dozens and dozens of times -- told this writer that it went through a hippie phase in the 1960s and 70s (think lentil loaf), and may have had a fat farm vibe at one time (weigh ins and that sort of thing) before settling comfortably into its current incarnation as a kind of year-round camp for active, well-to-do grown-ups who watch what they eat. \u003c/p>\n\u003cp>(It's also a popular stop on the guest cheffing circuit for Bay Area-based food folks like \u003ca href=\"http://www.peggyknickerbocker.com/\">Peggy Knickerbocker\u003c/a> and \u003ca href=\"http://www.tanyaholland.com/\">Tanya Holland\u003c/a>. Other locals recently spotted at the ranch offering expert instruction include writing coach \u003ca href=\"http://www.diannej.com/\">Dianne Jacob\u003c/a> and life coach \u003ca href=\"http://coachemily.com/\">Emily Boorstein Wikman\u003c/a>.)\u003c/p>\n\u003cp>As for that teenage bride? She went on to make a name for herself in the spa and fitness world, government service, and philanthropic circles, turns 90 in May, kept the ranch in the family, and serves as role model for aging with purpose, pleasure, and grace.\u003c/p>\n\u003cp>Today, the ranch is a place where people can choose exercise classes like pilates, yoga, and water workouts. It also features alternative healing treatments including the hydro therapy watsu, craniosacral massage, and the subtle movement practice known as feldenkrais. (The latter prompted perhaps the most hilarious line of the week: When asked by the feldenkrais practitioner to note any physical changes after practicing the method one wag responded: \"I think my shoes changed color.\") \u003c/p>\n\u003cp>There's also tennis, volleyball, dance, gym circuit classes, along with art instruction, life coaching, reflective practices such as meditation, nutrition lectures, entertainment in the evening, and oh, spa treatments, of course.\u003c/p>\n\u003cp>In short, you can knock yourself out burning calories every hour on the hour or you can hide out in a hammock or loll in lounge chairs at one of the many pools and not lift a finger. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.dining.crew_.harty560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.dining.crew_.harty560.jpg\" alt=\"The dining room chef and his kitchen crew at Rancho La Puerta. Photo: Lynne Harty\" title=\"The dining room chef and his kitchen crew at Rancho La Puerta. Photo: Lynne Harty\" width=\"560\" height=\"384\" class=\"alignnone size-full wp-image-39221\">\u003c/a>\u003cbr>\n\u003cem>The dining room chef and his kitchen crew at Rancho La Puerta. Photo: \u003ca href=\"http://www.lynneharty.com/\">Lynne Harty\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For the active guest, all that exercise makes for a hearty appetite. The majority of the ranch's cuisine, a mix of Mediterranean and Mexican influences, comes courtesy of the organically grown fruits and vegetable from the on-site garden. Largely vegetarian in nature with some seafood offerings, the ranch caters to vegans and the gluten-free too. \u003c/p>\n\u003cp>The operating premise in the kitchen: low-fat, high-flavor, whole grain, lean protein, and modest portions, which prompted this writer, on the go six hours or more a day, to repeatedly ask for seconds (graciously accommodated with no raised eyebrows or judgments attached). \u003c/p>\n\u003cp>There are nods to health food trends -- chia seed, nutritional yeast, and flax seed are served up in small bowls for those who like to consume -- but it's essentially homegrown food simply and well prepared with generous use of herbs and aromatics to satisfy discerning palates.\u003c/p>\n\u003cp>Highlights from the Dining Room menu include nods to the region, such as Braised Fish Taco with Cabbage Slaw and Pico De Gallo, Roasted Nopalitos Salad with Panela Cheese and Cilantro Vinaigrette, Chiles Rellenos with Green Pasilla Rice and Chayote Gratin with Black Lentils. But any of the sauteed, roasted, braised garden greens and root vegetables made this eater happy.\u003c/p>\n\u003cp>Desserts seem a bit of an afterthought -- with the exception of the Flan de la Casa with Seasonal Fruit Compote, a smooth dark chocolate treat -- but it's hard to feel deprived here when the food is so satisfying and filling.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/denise.roa_.lynne_.harty_.560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/denise.roa_.lynne_.harty_.560.jpg\" alt=\"La Cocina que Conta chef Denise Roa in the ranch's organic garden. Photo: Lynne Harty\" title=\"La Cocina que Conta chef Denise Roa in the ranch's organic garden. Photo: Lynne Harty\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-39218\">\u003c/a>\u003cbr>\n\u003cem>La Cocina que Conta chef Denise Roa in the ranch's organic garden. Photo: Lynne Harty\u003c/em>\u003c/p>\n\u003cp>Each week ranch guests have the option of walking over to the resort's organic garden, a farm really, for a tour and breakfast cooked by the culinary school crew. Once there, it's hard not to be enchanted by the enthusiasm for all things edible of the chief horticulturist, Salvador Tinnajero, who has tended the farm for more than two decades. \u003c/p>\n\u003cp>Tinnajero constantly picks produce and encourages guests to take a bite, sniffs soil as he runs it through his palms, talks philosophically about the need to share the land with critters, while figuring out tricks that prevent them from eating too many of his crops. A man of the land who firmly believes edibles have personalities, one guest dubbed him the plant whisperer.\u003c/p>\n\u003cp>The garden is next to the ranch's cooking school and culinary center, Lo Cocina que Canta (\"The Kitchen That Sings\"), where new executive chef Denise Roa, a Mexican-American restauranteur, shares her culture and cuisine with guests. It's also where guest chefs like Steele conduct cooking classes in a beautifully-appointed kitchen. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nani.gabriela.harty560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nani.gabriela.harty560.jpg\" alt=\"Romney Steele and cooking school chef Gabriela Lopez Alvarez survey the results of students work. Photo: Lynne Harty\" title=\"Romney Steele and cooking school chef Gabriela Lopez Alvarez survey the results of students work. Photo: Lynne Harty\" width=\"560\" height=\"414\" class=\"alignnone size-full wp-image-39219\">\u003c/a>\u003cbr>\n\u003cem>Romney Steele and cooking school chef Gabriela Lopez Alvarez survey the results of students work. Photo: Lynne Harty\u003c/em>\u003c/p>\n\u003cp>Steele's sold-out Thursday evening class last week featured foods mostly foraged from the garden -- including whole roasted baby beets, roots and all -- along with local dairy and seafood. A spontaneous cook, Steele and the kitchen team candied hibiscus to serve with a Buttermilk Panna Cotta. Ranch-grown kumquats brightened a whole-grain dish, cauliflower, small and sweet enough to eat raw, was only enhanced by roasting with cumin, and tossing with cilantro and pomegranate.\u003c/p>\n\u003cp>The place's magic seems to work. During the course of the week this reporter witnessed guests slowing down, trying new things, reaching beyond their comfort zone, vowing to make changes back home, and reflecting on or healing emotional wounds. \u003c/p>\n\u003cp>Those secrets, however, stay at the ranch.\u003c/p>\n\u003cp>The secret ingredients in the spa's legendary guacamole recipe? That this writer can share.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.guacamole1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.guacamole1.jpg\" alt=\"Aztec Gaucamole is a big hit at the ranch. Photo: Courtesy Rancho La Puerta\" title=\"Aztec Gaucamole is a big hit at the ranch. Photo: Courtesy Rancho La Puerta\" width=\"399\" height=\"400\" class=\"alignnone size-full wp-image-39222\">\u003c/a>\u003cbr>\n\u003cem>Aztec Gaucamole is a big hit at the ranch. Photo: Courtesy Rancho La Puerta\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Aztec Guacamole\u003c/strong>\u003c/p>\n\u003cp>From \u003cem>\u003ca href=\"http://www.amazon.com/Cooking-Seasons-Rancho-Puerta-World-Famous/dp/1584797096\">Cooking with the Seasons at Rancho La Puerta\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cem>(Ranch regulars have come to expect the spa's signature guacamole, which is dished up early on in the week at a soiree in the main lounge.)\u003c/em>\u003c/p>\n\u003cp>*** Makes 2 cups ***\u003c/p>\n\u003cp>Perhaps the Ranch's most popular recipe, the addition of green peas to the avocado-based dip boosts the nutritional value of the guacamole and reduces the fat content. Good with tacos or an assortment of crunchy, raw vegetables.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup of frozen peas, slightly thawed\u003cbr>\n1 medium hass avocado, peeled and pitted\u003cbr>\n2 tablespoons fresh lime or lemon juice, to taste\u003cbr>\n1 medium tomato, seeded and cut into 1/4-inch dice\u003cbr>\n1 jalapeno or serrano chile, seeded and minced\u003cbr>\n3 tablespoons chopped fresh cilantro\u003cbr>\n1 teaspoon minced fresh garlic\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n1/4 teaspoon fresh ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. In a blender or in the bowl of a food processor, process the peas until smooth.\u003cbr>\n2. In a medium bowl, mash avocado with a fork or potato masher.\u003cbr>\n3. Add the juice, tomato, onion, jalapeno, cilantro, garlic, salt and pepper.\u003cbr>\n4. Add the peas and mix well.\u003cbr>\n5. Press a piece of plastic wrap directly on the surface of the guacamole to prevent browning, if the dish won't be served immediately.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Variation:\u003c/strong> Use 1 cup of well-cooked broccoli, edamame, or cooked asparagus tips instead of peas.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cherry Cobbler for Presidents Day",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cherry-cobbler560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cherry-cobbler560.jpg\" alt=\"Cherry Cobbler\" title=\"Cherry Cobbler\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39128\">\u003c/a>\u003c/p>\n\u003cp>Presidents Day is not a big food holiday. Sandwiched between the wings-n'-guac of Superbowl Sunday, the noodles and dumplings of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\">Lunar New Year\u003c/a>, and the kings' cake and jambalaya of this Tuesday's \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/08/mardi-gras/\">Mardi Gras\u003c/a> celebrations, this long weekend in February is known more for white sales and ski-resort deals than for anything on the plate. Still, by the highly public and influential nature of the office, every President's personal culinary leanings, however quirky, end up making a cultural impact on our country's food. (Just ask California's broccoli growers, who in 1990 \u003ca href=\"http://articles.latimes.com/1990-03-21/business/fi-826_1_broccoli-recipes\">sent 10 tons of the stuff\u003c/a> to then-President George H. W. Bush, after the President went on record with his hatred of the vegetable, which he'd banned from meals served on Air Force One.) \u003c/p>\n\u003cp>For a President, even an innocuous, man-of-the-people gesture like grabbing some Chinese takeout, as Obama did last week at San Francisco's Great Eastern restaurant, can have political repercussions: as soon as word got out about his pork-bun run, reporters noted that Great Eastern in one of a only a few restaurants in the state still serving the \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/02/17/MNG91N8QKI.DTL\">California-banned shark fin\u003c/a>. Not that the President went for the $48 shark-fin soup; instead, he stuck with a much easier-to-swallow array of buns and dumplings, but the proximity alone was enough to make a story.\u003c/p>\n\u003cp>Of course, the real Obama food story of the week was the President's private fund-raising dinner, prepared by \u003ca href=\"http://www.quincerestaurant.com\">Quince\u003c/a> chef Michael Tusk. The menu--nettle tortelloni; chicken with black salsify, savory cabbage, and chanterelle mushrooms; squash puree; marble potatoes; chocolate cremeux--put the spotlight on local farm produce and products from around the Bay, including cheese from Barinaga Ranch (Marin), vegetables from Marin Roots Farm (Marin), Tierra Farm (Sonoma), Full Belly Farm and Riverdog Farm (Yolo), and dairy from Straus Family Creamery (Marin). \u003c/p>\n\u003cp>Nettles! For the President! It takes some chutzpah to serve the POTUS what some would call a common stinging weed, despite its off-the-charts nutritional value and minerally, earthy tang. If you want to try making some nettle pasta yourself, you can usually find it for sale at Star Route Farm's stall at both the Ferry Plaza and Marin Civic Center farmers' markets. Or forage it yourself, being sure to wear gloves and harvest only the youngest, tenderest shoots for best results. (Cooking neutralizes the sting, just in case you wondering; this is not something for your raw-food friends.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But, if you really want to go back to basics, you can look back at the kitchens of our earliest presidents, which were most often staffed by African-Americans. What about our very first President, George Washington, whose February 22 birthday was established as a federal holiday in 1879? (The official observance was shifted to the third Monday in February in 1971, and while Washington's birthday remains a federal holiday, a fuzzier celebration of both Washington and Lincoln's birthdays was later melted into a general Presidents' Day long weekend). Mount Vernon, Washington's home, has a new food-centric exhibit, \u003ca href=\"http://www.mountvernon.org/calendar/view/2012-02-21/5022\">Hoecakes & Hospitality: Cooking with Martha Washington\u003c/a>. But according to writer Ramin Ganeshram, the real star of that 18th-century kitchen was Hercules, the African-American man (and slave), whom she calls \u003ca href=\"http://www.gilttaste.com/stories/4534-george-washington-s-celebrity-chef\">George Washington's celebrity chef\u003c/a>. Thomas Jefferson was, of course, our most sophisticated President at table, with both a refined palate and a passionate interest in \u003ca href=\"http://www.monticello.org/site/house-and-gardens/jefferson-scientist-and-gardener\">agriculture, farming and gardening\u003c/a> on his estate. His kitchen in Monticello was also run by African-American men: first by James Hemings, who travelled with Jefferson to France and trained as a chef there, and then, after James petitioned Jefferson for his freedom, by James' brother Peter. \u003c/p>\n\u003cp>There's no shortage of food tales spread through the double-plus centuries of the American presidency, from First Lady Dolly Madison's storied introduction of ice cream to her guests to Jacqueline Kennedy's appointment of \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/02/BAP11HH8NJ.DTL\">Rene Vardon\u003c/a>, a French chef, as the White House chef. (After a brief, unhappy stint under the Johnson administration, he came to San Francisco and, in 1972, became the chef for Le Trianon, a fine-dining fixture much loved by San Franciscans until its closure in 1987.) For all the hoopla surrounding the Obamas' Alice Waters-inspired vegetable beds on the White House lawn, his \u003ca href=\"http://www.nytimes.com/2011/02/05/us/05verdon.html\">obituary\u003c/a> last year in the New York Times noted that \"He shocked Americans used to canned vegetables and iceberg lettuce by tending his own vegetables on the White House roof and arranging for the White House garden designer to plant herbs in the flowerbeds of the East Garden.\"\u003c/p>\n\u003cp>But for me, there's only one real dessert to serve in honor of Presidents Day, and that's something made with cherries, most deliciously cherry pie or cherry cobbler. \u003ca href=\"http://lincolnslunch.blogspot.com/\">Did Washington really chop down that cherry tree\u003c/a>, then confess to it in a fit of remorse? We'll never know exactly. But it's still a perfect excuse to bake (or buy) a shiny-red, lattice-crusted cherry pie or a sweet, easy biscuit-topped cobbler. Now, to make the best cherry pie, you need sour cherries, smallish and light red, not the big, dark, juicy Bings so good for eating fresh. Luckily for us, sour cherries can well, and are available by the jar or can in many supermarkets and specialty stores. Cobbler, I've found, is a little more forgiving, and can be made beautifully even with frozen sweet cherries. Here's a kid-friendly recipe perfect for snacking on all through the long holiday weekend. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Cherry Almond Cobbler\u003c/strong>\u003cbr>\n\u003cem>Summary: A light, buttery biscuit dough tops plump, almond-scented cherries, giving a fresh-picked flavor even to frozen fruit. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30-40 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 50-60 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 cobbler, serves 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n5 cups pitted cherries, fresh or frozen\u003cbr>\n3 tbsp sugar\u003cbr>\n1 tbsp cornstarch\u003cbr>\njuice of 1/2 lemon\u003cbr>\n1/2 tsp almond extract or 1 tsp almond liqueur, such as Amaretto\u003cbr>\n1 1/2 cups all-purpose flour\u003cbr>\n1 tsp baking powder\u003cbr>\n1/4 tsp baking soda\u003cbr>\n1/4 cup sugar\u003cbr>\n6 tbsp butter (3 oz), frozen in one piece\u003cbr>\n1/3 cup sliced almonds, lightly toasted\u003cbr>\n1 cup buttermilk\u003cbr>\n1/2 tsp vanilla extract\u003cbr>\na few drops almond extract\u003cbr>\nGlaze: 1 egg yolk, beaten with 2 tsp water\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 375 degrees F. Sift 3 tablespoons of sugar and cornstarch together. Toss sugar mixture with cherries, lemon juice, and almond extract. Spread cherry mixture into an 8\"x8\" baking dish, preferably glass or ceramic. Set aside. \u003c/p>\n\u003cp>2. In a large bowl, sift flour, baking soda and powder, salt, and sugar together. Using the large holes on a box grater, grate butter into flour mixture. Toss grated butter lightly to coat evenly with flour. Add almonds and toss gently to mix. \u003c/p>\n\u003cp>3. Add half the buttermilk and extracts. Stir lightly to moisten the flour, adding additional buttermilk as needed to make a soft dough. \u003c/p>\n\u003cp>4. Dollop biscuit dough over fruit; fruit doesn't need to be completely covered. Brush with egg glaze and sprinkle with up to 1 tbsp additional sugar.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>5. Bake for 30 to 40 minutes, until fruit is bubbling and biscuits are golden brown and cooked through. Let cool until just warm, then serve with vanilla ice cream. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cherry-cobbler560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cherry-cobbler560.jpg\" alt=\"Cherry Cobbler\" title=\"Cherry Cobbler\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39128\">\u003c/a>\u003c/p>\n\u003cp>Presidents Day is not a big food holiday. Sandwiched between the wings-n'-guac of Superbowl Sunday, the noodles and dumplings of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\">Lunar New Year\u003c/a>, and the kings' cake and jambalaya of this Tuesday's \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/08/mardi-gras/\">Mardi Gras\u003c/a> celebrations, this long weekend in February is known more for white sales and ski-resort deals than for anything on the plate. Still, by the highly public and influential nature of the office, every President's personal culinary leanings, however quirky, end up making a cultural impact on our country's food. (Just ask California's broccoli growers, who in 1990 \u003ca href=\"http://articles.latimes.com/1990-03-21/business/fi-826_1_broccoli-recipes\">sent 10 tons of the stuff\u003c/a> to then-President George H. W. Bush, after the President went on record with his hatred of the vegetable, which he'd banned from meals served on Air Force One.) \u003c/p>\n\u003cp>For a President, even an innocuous, man-of-the-people gesture like grabbing some Chinese takeout, as Obama did last week at San Francisco's Great Eastern restaurant, can have political repercussions: as soon as word got out about his pork-bun run, reporters noted that Great Eastern in one of a only a few restaurants in the state still serving the \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/02/17/MNG91N8QKI.DTL\">California-banned shark fin\u003c/a>. Not that the President went for the $48 shark-fin soup; instead, he stuck with a much easier-to-swallow array of buns and dumplings, but the proximity alone was enough to make a story.\u003c/p>\n\u003cp>Of course, the real Obama food story of the week was the President's private fund-raising dinner, prepared by \u003ca href=\"http://www.quincerestaurant.com\">Quince\u003c/a> chef Michael Tusk. The menu--nettle tortelloni; chicken with black salsify, savory cabbage, and chanterelle mushrooms; squash puree; marble potatoes; chocolate cremeux--put the spotlight on local farm produce and products from around the Bay, including cheese from Barinaga Ranch (Marin), vegetables from Marin Roots Farm (Marin), Tierra Farm (Sonoma), Full Belly Farm and Riverdog Farm (Yolo), and dairy from Straus Family Creamery (Marin). \u003c/p>\n\u003cp>Nettles! For the President! It takes some chutzpah to serve the POTUS what some would call a common stinging weed, despite its off-the-charts nutritional value and minerally, earthy tang. If you want to try making some nettle pasta yourself, you can usually find it for sale at Star Route Farm's stall at both the Ferry Plaza and Marin Civic Center farmers' markets. Or forage it yourself, being sure to wear gloves and harvest only the youngest, tenderest shoots for best results. (Cooking neutralizes the sting, just in case you wondering; this is not something for your raw-food friends.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But, if you really want to go back to basics, you can look back at the kitchens of our earliest presidents, which were most often staffed by African-Americans. What about our very first President, George Washington, whose February 22 birthday was established as a federal holiday in 1879? (The official observance was shifted to the third Monday in February in 1971, and while Washington's birthday remains a federal holiday, a fuzzier celebration of both Washington and Lincoln's birthdays was later melted into a general Presidents' Day long weekend). Mount Vernon, Washington's home, has a new food-centric exhibit, \u003ca href=\"http://www.mountvernon.org/calendar/view/2012-02-21/5022\">Hoecakes & Hospitality: Cooking with Martha Washington\u003c/a>. But according to writer Ramin Ganeshram, the real star of that 18th-century kitchen was Hercules, the African-American man (and slave), whom she calls \u003ca href=\"http://www.gilttaste.com/stories/4534-george-washington-s-celebrity-chef\">George Washington's celebrity chef\u003c/a>. Thomas Jefferson was, of course, our most sophisticated President at table, with both a refined palate and a passionate interest in \u003ca href=\"http://www.monticello.org/site/house-and-gardens/jefferson-scientist-and-gardener\">agriculture, farming and gardening\u003c/a> on his estate. His kitchen in Monticello was also run by African-American men: first by James Hemings, who travelled with Jefferson to France and trained as a chef there, and then, after James petitioned Jefferson for his freedom, by James' brother Peter. \u003c/p>\n\u003cp>There's no shortage of food tales spread through the double-plus centuries of the American presidency, from First Lady Dolly Madison's storied introduction of ice cream to her guests to Jacqueline Kennedy's appointment of \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/02/BAP11HH8NJ.DTL\">Rene Vardon\u003c/a>, a French chef, as the White House chef. (After a brief, unhappy stint under the Johnson administration, he came to San Francisco and, in 1972, became the chef for Le Trianon, a fine-dining fixture much loved by San Franciscans until its closure in 1987.) For all the hoopla surrounding the Obamas' Alice Waters-inspired vegetable beds on the White House lawn, his \u003ca href=\"http://www.nytimes.com/2011/02/05/us/05verdon.html\">obituary\u003c/a> last year in the New York Times noted that \"He shocked Americans used to canned vegetables and iceberg lettuce by tending his own vegetables on the White House roof and arranging for the White House garden designer to plant herbs in the flowerbeds of the East Garden.\"\u003c/p>\n\u003cp>But for me, there's only one real dessert to serve in honor of Presidents Day, and that's something made with cherries, most deliciously cherry pie or cherry cobbler. \u003ca href=\"http://lincolnslunch.blogspot.com/\">Did Washington really chop down that cherry tree\u003c/a>, then confess to it in a fit of remorse? We'll never know exactly. But it's still a perfect excuse to bake (or buy) a shiny-red, lattice-crusted cherry pie or a sweet, easy biscuit-topped cobbler. Now, to make the best cherry pie, you need sour cherries, smallish and light red, not the big, dark, juicy Bings so good for eating fresh. Luckily for us, sour cherries can well, and are available by the jar or can in many supermarkets and specialty stores. Cobbler, I've found, is a little more forgiving, and can be made beautifully even with frozen sweet cherries. Here's a kid-friendly recipe perfect for snacking on all through the long holiday weekend. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Cherry Almond Cobbler\u003c/strong>\u003cbr>\n\u003cem>Summary: A light, buttery biscuit dough tops plump, almond-scented cherries, giving a fresh-picked flavor even to frozen fruit. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30-40 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 50-60 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 cobbler, serves 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n5 cups pitted cherries, fresh or frozen\u003cbr>\n3 tbsp sugar\u003cbr>\n1 tbsp cornstarch\u003cbr>\njuice of 1/2 lemon\u003cbr>\n1/2 tsp almond extract or 1 tsp almond liqueur, such as Amaretto\u003cbr>\n1 1/2 cups all-purpose flour\u003cbr>\n1 tsp baking powder\u003cbr>\n1/4 tsp baking soda\u003cbr>\n1/4 cup sugar\u003cbr>\n6 tbsp butter (3 oz), frozen in one piece\u003cbr>\n1/3 cup sliced almonds, lightly toasted\u003cbr>\n1 cup buttermilk\u003cbr>\n1/2 tsp vanilla extract\u003cbr>\na few drops almond extract\u003cbr>\nGlaze: 1 egg yolk, beaten with 2 tsp water\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 375 degrees F. Sift 3 tablespoons of sugar and cornstarch together. Toss sugar mixture with cherries, lemon juice, and almond extract. Spread cherry mixture into an 8\"x8\" baking dish, preferably glass or ceramic. Set aside. \u003c/p>\n\u003cp>2. In a large bowl, sift flour, baking soda and powder, salt, and sugar together. Using the large holes on a box grater, grate butter into flour mixture. Toss grated butter lightly to coat evenly with flour. Add almonds and toss gently to mix. \u003c/p>\n\u003cp>3. Add half the buttermilk and extracts. Stir lightly to moisten the flour, adding additional buttermilk as needed to make a soft dough. \u003c/p>\n\u003cp>4. Dollop biscuit dough over fruit; fruit doesn't need to be completely covered. Brush with egg glaze and sprinkle with up to 1 tbsp additional sugar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>5. Bake for 30 to 40 minutes, until fruit is bubbling and biscuits are golden brown and cooked through. Let cool until just warm, then serve with vanilla ice cream. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cookbook Review: Home Baked Comfort by Kim Laidlaw",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1616282002/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/HBC-300.jpg\" alt=\"Home Baked Comfort by Kim Laidlaw\" title=\"Home Baked Comfort by Kim Laidlaw\" width=\"300\" height=\"351\" class=\"alignleft size-full wp-image-38612\">\u003c/a>The buttery-sweet smell of morning muffins, fresh from the oven. A lavishly frosted kid's birthday cake, awaiting its candles. A sticky spoonful of chocolate-chip cookie dough snuck from the bowl. What can be more comforting coming out of the kitchen than home-baked treats? \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1616282002/kqedorg-20\">Home Baked Comfort\u003c/a>, Williams-Sonoma's latest addition into its line of comfort-food cookbooks, is very aptly named.\u003c/p>\n\u003cp>Written by longtime cookbook editor and Bay Area Bites contributor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>, \u003cem>Home Baked Comfort\u003c/em> jettisons the informative but anonymous tone typical to many Williams-Sonoma books for a warmer, more personal voice. Many of Laidlaw's recipes are inspired by family traditions or by cooking with friends, interspersed with photos and recipes from well-loved neighborhood bakeries, including our own \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a>.\u003c/p>\n\u003cp>There are also a few recipes from popular home baker-bloggers, like Deb Perelman of \u003ca href=\"http://www.smittenkitchen.com\" title=\"Smitten Kitchen\">Smitten Kitchen\u003c/a> and Aran Goyoaga of \u003ca href=\"http://www.cannellevanille.com/\">Cannelle et Vanille\u003c/a>. The short interviews with the owners of local bakeries are pithy and funny, and the brightly charming photos of each spot made me want to run right out and get a Banana Puddin' cupcake at \u003ca href=\"http://www.sugarmamasbakeshop.com\">Sugar Mama's Bakeshop\u003c/a> in Austin, Texas or a purple-studded, sugar-topped blueberry muffin at \u003ca href=\"http://www.huckleberrycafe.com\">Huckleberry Cafe & Bakery\u003c/a> in Santa Monica. \u003c/p>\n\u003cp>Beautifully photographed by baker Eric Wolfinger (who also photographed the striking \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\">Tartine Bread\u003c/a>), the book looks both scrumptious and modern, neither cutesy-cozy nor bare-plate stark. Wolfinger, a baker himself, made every recipe he photographed, providing yet another round of useful recipe testing. Recipe pages without photographs are given a parchment-paper wash, a bit of visual interest presumably meant to evoke a family recipe scribbled on a time-yellowed slip of paper. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kim-laidlaw-300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kim-laidlaw-300.jpg\" alt=\"Kim Laidlaw author of Home Baked Comfort. Photo by Eric Wolfinger\" title=\"Kim Laidlaw author of Home Baked Comfort. Photo by Eric Wolfinger\" width=\"300\" height=\"366\" class=\"alignright size-full wp-image-38615\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nothing's too daunting; nothing requires much more than the usual home-kitchen setup of cake pans, pie pans, and baking sheets. (Do pick up some buttermilk, sour cream, and a microplane citrus zester before you start, however.) And, like the pictures, the recipes are flavorful and engaging; you could serve them at a bake sale or a dinner party and earn the same enraptured, nothing-but-crumbs-on-the-plate reaction. As an dedicated home baker myself, I caught up with Laidlaw at her home in Noe Valley on the eve of her book's release to find out how it all came together. \u003c/p>\n\u003cp>First of all, how did Laidlaw go from editor to writer? Last year, as part of her job as an editor at \u003ca href=\"http://www.weldonowen.com/\">Weldon Owen\u003c/a>, a San Francisco-based publisher which creates Williams-Sonoma's branded books in addition to other titles, Laidlaw was tasked with finding a writer/recipe developer for a planned home-baking book. (Full disclosure: As a freelance writer and editor, I have worked with Laidlaw and others at Weldon Owen professionally over the years.) The more she thought about the project, the more she realized, \"This is what I do!\" It wasn't just that she was a lifelong home baker; before becoming a full-time cookbook editor, she'd graduated from \u003ca href=\"http://www.chefs.edu/san-francisco\">CCA\u003c/a>'s Baking and Pastry program, then worked as a baker at Oakland's \u003ca href=\"http://www.lafarine.com\">La Farine\u003c/a> bakery. She knew, having edited dozens of Williams-Sonoma cookbooks, just how important it was to produce the sort of meticulously tested, foolproof recipes that the brand was known for, and felt sure that she had both the baking and writing chops to do it. \u003c/p>\n\u003cp>But just being an employee didn't give her an automatic in; like any other potential author, she had to present a detailed proposal outlining her recipes, her approach, and why she'd be the best choice for the job. It worked, and with a pressing deadline looming, she got busy whipping up layer cakes and butterscotch puddings in her cramped home kitchen, where there was no Viking stove or Sub-Zero fridge, just the usual generic appliances of any apartment rental. \u003c/p>\n\u003cp>Writing the book happened to coincide with Laidlaw's pregnancy--which translated into a mostly ravenous appetite. Laidlaw laughed when asked about the rapturous headnotes describing each recipe. \"I wrote it while I was pregnant! I would find myself eating half the batch of scones,\" in one sitting, and everything she made tasted like the best thing ever. Her husband, who had recently started a new job, earned instant popularity around the office as the guy with the recipe-testing wife; \"crazy amounts\" of tester cookies, brownies, cakes and more went with him to work almost daily. \u003c/p>\n\u003cp>Now, with the book just out, Laidlaw is still baking, only this time with her young daughter Poppy tucked in a carrier across her chest. \"We bake together. She loves it!\" Laidlaw said, and it's true: during my visit, Poppy was giggling and smiling, her eyes following her mother's deft movements as Laidlaw whisked together the batter for \u003cstrong>Pumpkin-Brandy Bread,\u003c/strong> (\u003cem>see recipe below\u003c/em>) a specialty of her own mother's. The finished product, still hot out of the oven, wasn't overly boozy, but it did have a wonderfully grown-up whiff of brandy to it, making it perfect for afternoon tea, especially during the holidays. Her trick for cooking while parenting? \"I cook everything in tiny steps, so I can stop anytime.\" \u003c/p>\n\u003cp>Some of her favorite recipes in the book are ones that come from her own family traditions, like the Christmas Breakfast Pie, something that she, her mother, and her brother make every Christmas, no matter where they are, and the Beer Rolls, originally made with just Bisquick and beer. \"My brother and I thought that was so cool, baking with beer!\" she said, which led her to develop a similar, from-scratch recipe that captured the appeal of the original. \u003c/p>\n\u003cp>She finds her inspiration in things she sees in bakeries, in restaurants, in flavor combinations she imagines. \"I'm kind of a lemon freak. There's a crazy amount of citrus zest in the book, it's kind of obnoxious!\" As for her favorite thing to bake, \"definitely pies and galettes,\" although she especially admires bread bakers. \"It's a real skill that can be kind of hard to do in a home kitchen. But it's so basic and satisfying.\" Flipping through the recipes, it's clear that Laidlaw has a taste for fruit; there are wonderful, not-too-sweet fruit desserts in every chapter. \u003cstrong>Pear Custard Tart\u003c/strong> (\u003cem>see recipe below\u003c/em>), inspired by a old Julia Child recipe, comes out delectably elegant, and the vanilla-poached pears are good enough to eat on their own. Laidlaw prefers a hint of salt to too much sweetness, and few recipes seem overly gooey or rich. \u003c/p>\n\u003cp>It's an easy, appealing book, reflecting Laidlaw's own opinion, based in experience as both a professional and a home baker, that baking isn't that hard, and that its reputation as the stern, inflexible taskmistress of the kitchen is ill-deserved. Once you know the basic chemistry of baking and have a feel for how different baked goods work, you can mess around with your recipes, more than you might think. \u003c/p>\n\u003cblockquote>\u003cp>\"The whole point of the book is to get more people baking, get them to see that it's not so daunting, make it approachable and fun.\"\u003c/p>\u003c/blockquote>\n\u003cul>\n\u003cstrong>That said, are there common pitfalls that new bakers might avoid?\u003c/strong> \n\u003cli>\"People overwork pastry and biscuit dough too much, then they get frustrated,\" when it doesn't turn out as flaky or fluffy as they hoped.\u003c/li>\n\u003cli>In making quick breads, like muffins, that are raised with baking powder and/or baking soda, \"some people mix the batter and then just let it sit,\" rather than getting it into the oven, pronto. Once the batter is mixed, the chemical leavening process starts, and so delaying the baking process can produce a flat result.\u003c/li>\n\u003cli>And finally, people frequently overbake, paying more attention to the minutes specified in the recipe than to what their senses tell them about the finished product.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>It all comes down to not following recipes too rigidly.\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\"I want people to relax and enjoy it, be more flexible. Not all ingredients are the same, and things change depending on how cold, hot, or wet the day is. Just relax! I think it's the best thing you can do for somebody, to bake something for them.\"\u003c/p>\u003c/blockquote>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pear-custard-tart-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pear-custard-tart-500.jpg\" alt=\"Pear-Custard Tart. Photo by Eric Wolfinger\" title=\"Pear-Custard Tart. Photo by Eric Wolfinger\" width=\"500\" height=\"588\" class=\"alignnone size-full wp-image-38620\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Pear-Custard Tart\u003c/strong>\u003cbr>\nThe first recipe from Julia Child that I ever made was her French custard apple tart, which I still love to this day. This delicately flavored tart, filled with vanilla-poached pears and brandy-spiked custard and topped with sugary toasted almonds, is an ode to her and that memorable dessert.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFlaky Pie Dough for single crust (see recipe below)\u003c/p>\n\u003cp>\u003cem>for the poached pears\u003c/em>\u003cbr>\n3⁄4 cup (6 oz⁄185 g) Sugar\u003cbr>\n3 ripe but firm pears, preferably Bosc, peeled, quartered, and cored\u003cbr>\nPeel of 1 orange, removed in strips with a vegetable peeler\u003cbr>\n1⁄2 vanilla bean\u003cbr>\n1 large egg\u003cbr>\n1⁄4 cup (2 oz⁄60 g) sugar plus 1 tbsp\u003cbr>\n3 tbsp all-purpose flour\u003cbr>\n1⁄2 cup (4 fl oz⁄125 ml) heavy cream\u003cbr>\n1 tsp pure vanilla extract or 2 tbsp brandy (optional)\u003cbr>\nPinch of kosher salt\u003cbr>\n1⁄4 cup (1 oz⁄30 g) sliced almonds, lightly toasted \u003c/p>\n\u003cp>\u003cem>makes one 10-inch (25-cm) tart\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPrepare the flaky pie dough and chill as directed. (see recipe below)\u003c/p>\n\u003cp>To poach the pears, cut a circle of parchment paper that will fit in a medium saucepan. Cut a small circle in the middle of the parchment. In the saucepan, bring 3 cups (24 fl oz/750 ml) water and the sugar to a boil over high heat. Reduce the heat to medium and add the pears and orange peel. Split the vanilla bean and scrape out the seeds with the back of a paring knife; add the pod and seeds to the saucepan. Lay the parchment in the saucepan to submerge the pears. Adjust the heat so that the liquid simmers gently and poach the pears until just tender, about 15 minutes. Let cool in the poaching liquid.\u003c/p>\n\u003cp>Position a rack in the middle of the oven and preheat to 400°F (200°C). On a lightly floured work surface, roll out the dough to a circle about 13 inches (33 cm) in diameter. Transfer the dough to a 10-inch (25-cm) tart pan with a removable bottom and ease into the pan. Trim away any excess dough. Line the tart shell with foil and fill with pie weights or dried beans. Bake until the crust is dried out and just starting to color a bit, about 20 minutes. Remove the foil and weights. Let cool. Reduce the oven temperature to 350°F (180°C).\u003c/p>\n\u003cp>Cut each pear quarter lengthwise into 4 slices, then lay most of the pear slices in the crust in an overlapping circle close to the rim. Use the remaining slices to fill the middle.\u003c/p>\n\u003cp>In a bowl, beat together the egg and the 1⁄4 cup sugar until thick and pale. Beat in the flour and then the cream, vanilla, if using, and salt. Pour evenly over the pears. Bake until the custard starts to puff up, about 10 minutes. Sprinkle the toasted almonds and remaining 1 tablespoon sugar over the top of the tart. Continue to bake until the custard is set and lightly browned, 15–20 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving.\u003c/p>\n\u003cp>\u003cstrong>Baker's Note:\u003c/strong>\u003cbr>\nTo turn this into an apple tart, gently sauté 3 peeled, cored, and sliced apples in 1 tablespoon butter until they just start to become tender. Spread evenly in the partially baked crust, pour over the custard, and proceed with the recipe from there.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: Flaky Pie Dough for Single Crust\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1⁄4 cups (61⁄2 oz⁄200 g) all-purpose flour\u003cbr>\n1⁄4 tsp kosher salt\u003cbr>\n1⁄2 tsp sugar (optional; omit if making a savory dish)\u003cbr>\n7 tbsp (31⁄2 oz⁄105 g) very cold unsalted butter, cut into cubes\u003cbr>\n5 tbsp (3 fl oz⁄80 ml) ice water, plus more if needed\u003c/p>\n\u003cp>\u003cem>makes enough for one 9-inch (23-cm) pie or tart\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn the bowl of a food processor, stir together the flour, salt, and sugar, if using. \u003c/p>\n\u003cp>Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces.\u003c/p>\n\u003cp>Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together.\u003c/p>\n\u003cp>Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: Pumpkin Brandy Bread\u003c/strong>\u003cbr>\nGrowing up, I remember my mom baking this bread in metal coffee cans and how I loved the funny round shape. This recipe calls for a lot of brandy, more than you might be comfortable with, but it is honestly the best pumpkin bread I have ever tasted. You can cut the brandy in half if you want.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 large eggs\u003cbr>\n2 cups (1 lb⁄500 g) granulated sugar\u003cbr>\n1 cup (7 oz⁄220 g) firmly packed light brown sugar\u003cbr>\n1 cup (8 fl oz⁄250 ml) canola oil\u003cbr>\n2⁄3 cup (5 fl oz⁄160 ml) brandy\u003cbr>\n1 can (15 oz⁄470 g) pumpkin puree\u003cbr>\n3 1⁄2 cups (171⁄2 oz⁄545 g) all-purpose flour\u003cbr>\n2 tsp baking soda\u003cbr>\n1 1⁄2 tbsp pumpkin pie spice\u003cbr>\n1 tsp kosher salt\u003cbr>\n1⁄2 cup (2 oz⁄60 g) chopped pecans or walnuts, lightly toasted (optional)\u003c/p>\n\u003cp>\u003cem>makes 2 loaves\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPosition a rack in the middle of the oven and preheat to 350°F (180°C). Generously butter two 9-by-5-inch (23-by-13-cm) loaf pans.\u003c/p>\n\u003cp>In a large bowl, whisk together the eggs and sugars. Add the oil, brandy, and pumpkin and whisk to combine. In another bowl, sift together the flour, baking soda, pumpkin pie spice, and salt. Add to the pumpkin mixture along with the nuts, if using, and stir to combine.\u003c/p>\n\u003cp>Divide the batter between the prepared pans and bake until richly golden brown and a toothpick inserted into the center of a loaf comes out clean, about 50 minutes. Let cool slightly in the pans, then turn the loaves out onto a wire rack to cool.\u003c/p>\n\u003cp>\u003cstrong>Baker's Note:\u003c/strong>\u003cbr>\nBaked in smaller, individual-sized loaf pans, this decadent bread makes excellent mini gifts during the holidays. Divide the batter between the pans. The baking time might vary depending on the size of the pans. Once the baked loaves have cooled, wrap each one in colorful cellophane, tie a ribbon around it, and bring on the good cheer.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Recipes and Photos appears with permission from Home Baked Comfort. Photographs by Eric Wolfinger Copyright 2011 by Weldon Owen Inc. and Williams-Sonoma, Inc.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1616282002/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/HBC-300.jpg\" alt=\"Home Baked Comfort by Kim Laidlaw\" title=\"Home Baked Comfort by Kim Laidlaw\" width=\"300\" height=\"351\" class=\"alignleft size-full wp-image-38612\">\u003c/a>The buttery-sweet smell of morning muffins, fresh from the oven. A lavishly frosted kid's birthday cake, awaiting its candles. A sticky spoonful of chocolate-chip cookie dough snuck from the bowl. What can be more comforting coming out of the kitchen than home-baked treats? \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1616282002/kqedorg-20\">Home Baked Comfort\u003c/a>, Williams-Sonoma's latest addition into its line of comfort-food cookbooks, is very aptly named.\u003c/p>\n\u003cp>Written by longtime cookbook editor and Bay Area Bites contributor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>, \u003cem>Home Baked Comfort\u003c/em> jettisons the informative but anonymous tone typical to many Williams-Sonoma books for a warmer, more personal voice. Many of Laidlaw's recipes are inspired by family traditions or by cooking with friends, interspersed with photos and recipes from well-loved neighborhood bakeries, including our own \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a>.\u003c/p>\n\u003cp>There are also a few recipes from popular home baker-bloggers, like Deb Perelman of \u003ca href=\"http://www.smittenkitchen.com\" title=\"Smitten Kitchen\">Smitten Kitchen\u003c/a> and Aran Goyoaga of \u003ca href=\"http://www.cannellevanille.com/\">Cannelle et Vanille\u003c/a>. The short interviews with the owners of local bakeries are pithy and funny, and the brightly charming photos of each spot made me want to run right out and get a Banana Puddin' cupcake at \u003ca href=\"http://www.sugarmamasbakeshop.com\">Sugar Mama's Bakeshop\u003c/a> in Austin, Texas or a purple-studded, sugar-topped blueberry muffin at \u003ca href=\"http://www.huckleberrycafe.com\">Huckleberry Cafe & Bakery\u003c/a> in Santa Monica. \u003c/p>\n\u003cp>Beautifully photographed by baker Eric Wolfinger (who also photographed the striking \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\">Tartine Bread\u003c/a>), the book looks both scrumptious and modern, neither cutesy-cozy nor bare-plate stark. Wolfinger, a baker himself, made every recipe he photographed, providing yet another round of useful recipe testing. Recipe pages without photographs are given a parchment-paper wash, a bit of visual interest presumably meant to evoke a family recipe scribbled on a time-yellowed slip of paper. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kim-laidlaw-300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kim-laidlaw-300.jpg\" alt=\"Kim Laidlaw author of Home Baked Comfort. Photo by Eric Wolfinger\" title=\"Kim Laidlaw author of Home Baked Comfort. Photo by Eric Wolfinger\" width=\"300\" height=\"366\" class=\"alignright size-full wp-image-38615\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nothing's too daunting; nothing requires much more than the usual home-kitchen setup of cake pans, pie pans, and baking sheets. (Do pick up some buttermilk, sour cream, and a microplane citrus zester before you start, however.) And, like the pictures, the recipes are flavorful and engaging; you could serve them at a bake sale or a dinner party and earn the same enraptured, nothing-but-crumbs-on-the-plate reaction. As an dedicated home baker myself, I caught up with Laidlaw at her home in Noe Valley on the eve of her book's release to find out how it all came together. \u003c/p>\n\u003cp>First of all, how did Laidlaw go from editor to writer? Last year, as part of her job as an editor at \u003ca href=\"http://www.weldonowen.com/\">Weldon Owen\u003c/a>, a San Francisco-based publisher which creates Williams-Sonoma's branded books in addition to other titles, Laidlaw was tasked with finding a writer/recipe developer for a planned home-baking book. (Full disclosure: As a freelance writer and editor, I have worked with Laidlaw and others at Weldon Owen professionally over the years.) The more she thought about the project, the more she realized, \"This is what I do!\" It wasn't just that she was a lifelong home baker; before becoming a full-time cookbook editor, she'd graduated from \u003ca href=\"http://www.chefs.edu/san-francisco\">CCA\u003c/a>'s Baking and Pastry program, then worked as a baker at Oakland's \u003ca href=\"http://www.lafarine.com\">La Farine\u003c/a> bakery. She knew, having edited dozens of Williams-Sonoma cookbooks, just how important it was to produce the sort of meticulously tested, foolproof recipes that the brand was known for, and felt sure that she had both the baking and writing chops to do it. \u003c/p>\n\u003cp>But just being an employee didn't give her an automatic in; like any other potential author, she had to present a detailed proposal outlining her recipes, her approach, and why she'd be the best choice for the job. It worked, and with a pressing deadline looming, she got busy whipping up layer cakes and butterscotch puddings in her cramped home kitchen, where there was no Viking stove or Sub-Zero fridge, just the usual generic appliances of any apartment rental. \u003c/p>\n\u003cp>Writing the book happened to coincide with Laidlaw's pregnancy--which translated into a mostly ravenous appetite. Laidlaw laughed when asked about the rapturous headnotes describing each recipe. \"I wrote it while I was pregnant! I would find myself eating half the batch of scones,\" in one sitting, and everything she made tasted like the best thing ever. Her husband, who had recently started a new job, earned instant popularity around the office as the guy with the recipe-testing wife; \"crazy amounts\" of tester cookies, brownies, cakes and more went with him to work almost daily. \u003c/p>\n\u003cp>Now, with the book just out, Laidlaw is still baking, only this time with her young daughter Poppy tucked in a carrier across her chest. \"We bake together. She loves it!\" Laidlaw said, and it's true: during my visit, Poppy was giggling and smiling, her eyes following her mother's deft movements as Laidlaw whisked together the batter for \u003cstrong>Pumpkin-Brandy Bread,\u003c/strong> (\u003cem>see recipe below\u003c/em>) a specialty of her own mother's. The finished product, still hot out of the oven, wasn't overly boozy, but it did have a wonderfully grown-up whiff of brandy to it, making it perfect for afternoon tea, especially during the holidays. Her trick for cooking while parenting? \"I cook everything in tiny steps, so I can stop anytime.\" \u003c/p>\n\u003cp>Some of her favorite recipes in the book are ones that come from her own family traditions, like the Christmas Breakfast Pie, something that she, her mother, and her brother make every Christmas, no matter where they are, and the Beer Rolls, originally made with just Bisquick and beer. \"My brother and I thought that was so cool, baking with beer!\" she said, which led her to develop a similar, from-scratch recipe that captured the appeal of the original. \u003c/p>\n\u003cp>She finds her inspiration in things she sees in bakeries, in restaurants, in flavor combinations she imagines. \"I'm kind of a lemon freak. There's a crazy amount of citrus zest in the book, it's kind of obnoxious!\" As for her favorite thing to bake, \"definitely pies and galettes,\" although she especially admires bread bakers. \"It's a real skill that can be kind of hard to do in a home kitchen. But it's so basic and satisfying.\" Flipping through the recipes, it's clear that Laidlaw has a taste for fruit; there are wonderful, not-too-sweet fruit desserts in every chapter. \u003cstrong>Pear Custard Tart\u003c/strong> (\u003cem>see recipe below\u003c/em>), inspired by a old Julia Child recipe, comes out delectably elegant, and the vanilla-poached pears are good enough to eat on their own. Laidlaw prefers a hint of salt to too much sweetness, and few recipes seem overly gooey or rich. \u003c/p>\n\u003cp>It's an easy, appealing book, reflecting Laidlaw's own opinion, based in experience as both a professional and a home baker, that baking isn't that hard, and that its reputation as the stern, inflexible taskmistress of the kitchen is ill-deserved. Once you know the basic chemistry of baking and have a feel for how different baked goods work, you can mess around with your recipes, more than you might think. \u003c/p>\n\u003cblockquote>\u003cp>\"The whole point of the book is to get more people baking, get them to see that it's not so daunting, make it approachable and fun.\"\u003c/p>\u003c/blockquote>\n\u003cul>\n\u003cstrong>That said, are there common pitfalls that new bakers might avoid?\u003c/strong> \n\u003cli>\"People overwork pastry and biscuit dough too much, then they get frustrated,\" when it doesn't turn out as flaky or fluffy as they hoped.\u003c/li>\n\u003cli>In making quick breads, like muffins, that are raised with baking powder and/or baking soda, \"some people mix the batter and then just let it sit,\" rather than getting it into the oven, pronto. Once the batter is mixed, the chemical leavening process starts, and so delaying the baking process can produce a flat result.\u003c/li>\n\u003cli>And finally, people frequently overbake, paying more attention to the minutes specified in the recipe than to what their senses tell them about the finished product.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>It all comes down to not following recipes too rigidly.\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\"I want people to relax and enjoy it, be more flexible. Not all ingredients are the same, and things change depending on how cold, hot, or wet the day is. Just relax! I think it's the best thing you can do for somebody, to bake something for them.\"\u003c/p>\u003c/blockquote>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pear-custard-tart-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pear-custard-tart-500.jpg\" alt=\"Pear-Custard Tart. Photo by Eric Wolfinger\" title=\"Pear-Custard Tart. Photo by Eric Wolfinger\" width=\"500\" height=\"588\" class=\"alignnone size-full wp-image-38620\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Pear-Custard Tart\u003c/strong>\u003cbr>\nThe first recipe from Julia Child that I ever made was her French custard apple tart, which I still love to this day. This delicately flavored tart, filled with vanilla-poached pears and brandy-spiked custard and topped with sugary toasted almonds, is an ode to her and that memorable dessert.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFlaky Pie Dough for single crust (see recipe below)\u003c/p>\n\u003cp>\u003cem>for the poached pears\u003c/em>\u003cbr>\n3⁄4 cup (6 oz⁄185 g) Sugar\u003cbr>\n3 ripe but firm pears, preferably Bosc, peeled, quartered, and cored\u003cbr>\nPeel of 1 orange, removed in strips with a vegetable peeler\u003cbr>\n1⁄2 vanilla bean\u003cbr>\n1 large egg\u003cbr>\n1⁄4 cup (2 oz⁄60 g) sugar plus 1 tbsp\u003cbr>\n3 tbsp all-purpose flour\u003cbr>\n1⁄2 cup (4 fl oz⁄125 ml) heavy cream\u003cbr>\n1 tsp pure vanilla extract or 2 tbsp brandy (optional)\u003cbr>\nPinch of kosher salt\u003cbr>\n1⁄4 cup (1 oz⁄30 g) sliced almonds, lightly toasted \u003c/p>\n\u003cp>\u003cem>makes one 10-inch (25-cm) tart\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPrepare the flaky pie dough and chill as directed. (see recipe below)\u003c/p>\n\u003cp>To poach the pears, cut a circle of parchment paper that will fit in a medium saucepan. Cut a small circle in the middle of the parchment. In the saucepan, bring 3 cups (24 fl oz/750 ml) water and the sugar to a boil over high heat. Reduce the heat to medium and add the pears and orange peel. Split the vanilla bean and scrape out the seeds with the back of a paring knife; add the pod and seeds to the saucepan. Lay the parchment in the saucepan to submerge the pears. Adjust the heat so that the liquid simmers gently and poach the pears until just tender, about 15 minutes. Let cool in the poaching liquid.\u003c/p>\n\u003cp>Position a rack in the middle of the oven and preheat to 400°F (200°C). On a lightly floured work surface, roll out the dough to a circle about 13 inches (33 cm) in diameter. Transfer the dough to a 10-inch (25-cm) tart pan with a removable bottom and ease into the pan. Trim away any excess dough. Line the tart shell with foil and fill with pie weights or dried beans. Bake until the crust is dried out and just starting to color a bit, about 20 minutes. Remove the foil and weights. Let cool. Reduce the oven temperature to 350°F (180°C).\u003c/p>\n\u003cp>Cut each pear quarter lengthwise into 4 slices, then lay most of the pear slices in the crust in an overlapping circle close to the rim. Use the remaining slices to fill the middle.\u003c/p>\n\u003cp>In a bowl, beat together the egg and the 1⁄4 cup sugar until thick and pale. Beat in the flour and then the cream, vanilla, if using, and salt. Pour evenly over the pears. Bake until the custard starts to puff up, about 10 minutes. Sprinkle the toasted almonds and remaining 1 tablespoon sugar over the top of the tart. Continue to bake until the custard is set and lightly browned, 15–20 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving.\u003c/p>\n\u003cp>\u003cstrong>Baker's Note:\u003c/strong>\u003cbr>\nTo turn this into an apple tart, gently sauté 3 peeled, cored, and sliced apples in 1 tablespoon butter until they just start to become tender. Spread evenly in the partially baked crust, pour over the custard, and proceed with the recipe from there.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: Flaky Pie Dough for Single Crust\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1⁄4 cups (61⁄2 oz⁄200 g) all-purpose flour\u003cbr>\n1⁄4 tsp kosher salt\u003cbr>\n1⁄2 tsp sugar (optional; omit if making a savory dish)\u003cbr>\n7 tbsp (31⁄2 oz⁄105 g) very cold unsalted butter, cut into cubes\u003cbr>\n5 tbsp (3 fl oz⁄80 ml) ice water, plus more if needed\u003c/p>\n\u003cp>\u003cem>makes enough for one 9-inch (23-cm) pie or tart\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn the bowl of a food processor, stir together the flour, salt, and sugar, if using. \u003c/p>\n\u003cp>Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces.\u003c/p>\n\u003cp>Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together.\u003c/p>\n\u003cp>Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: Pumpkin Brandy Bread\u003c/strong>\u003cbr>\nGrowing up, I remember my mom baking this bread in metal coffee cans and how I loved the funny round shape. This recipe calls for a lot of brandy, more than you might be comfortable with, but it is honestly the best pumpkin bread I have ever tasted. You can cut the brandy in half if you want.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 large eggs\u003cbr>\n2 cups (1 lb⁄500 g) granulated sugar\u003cbr>\n1 cup (7 oz⁄220 g) firmly packed light brown sugar\u003cbr>\n1 cup (8 fl oz⁄250 ml) canola oil\u003cbr>\n2⁄3 cup (5 fl oz⁄160 ml) brandy\u003cbr>\n1 can (15 oz⁄470 g) pumpkin puree\u003cbr>\n3 1⁄2 cups (171⁄2 oz⁄545 g) all-purpose flour\u003cbr>\n2 tsp baking soda\u003cbr>\n1 1⁄2 tbsp pumpkin pie spice\u003cbr>\n1 tsp kosher salt\u003cbr>\n1⁄2 cup (2 oz⁄60 g) chopped pecans or walnuts, lightly toasted (optional)\u003c/p>\n\u003cp>\u003cem>makes 2 loaves\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPosition a rack in the middle of the oven and preheat to 350°F (180°C). Generously butter two 9-by-5-inch (23-by-13-cm) loaf pans.\u003c/p>\n\u003cp>In a large bowl, whisk together the eggs and sugars. Add the oil, brandy, and pumpkin and whisk to combine. In another bowl, sift together the flour, baking soda, pumpkin pie spice, and salt. Add to the pumpkin mixture along with the nuts, if using, and stir to combine.\u003c/p>\n\u003cp>Divide the batter between the prepared pans and bake until richly golden brown and a toothpick inserted into the center of a loaf comes out clean, about 50 minutes. Let cool slightly in the pans, then turn the loaves out onto a wire rack to cool.\u003c/p>\n\u003cp>\u003cstrong>Baker's Note:\u003c/strong>\u003cbr>\nBaked in smaller, individual-sized loaf pans, this decadent bread makes excellent mini gifts during the holidays. Divide the batter between the pans. The baking time might vary depending on the size of the pans. Once the baked loaves have cooled, wrap each one in colorful cellophane, tie a ribbon around it, and bring on the good cheer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipes and Photos appears with permission from Home Baked Comfort. Photographs by Eric Wolfinger Copyright 2011 by Weldon Owen Inc. and Williams-Sonoma, Inc.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How's about a Nice Kale Sandwich? ",
"title": "How's about a Nice Kale Sandwich? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/kale-sandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/kale-sandwich.jpg\" alt=\"nice kale sandwich\" title=\"nice kale sandwich\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38263\">\u003c/a>\u003c/p>\n\u003cp>If there's one thing Bay Area backyard gardeners can count on at this time of year, it's kale. Our cool, typically damp winter weather is tailor-made for hearty winter greens, ones that can thrive through hard frosts, even snow. And though winter's rains may be passing us by, with a little irrigation, the crinkly kale, dino kale, red or white Russian kale should be growing like crazy in whatever pot, plot, or raised bed you've got planted. \u003c/p>\n\u003cp>Shop the farmers' markets these days, and while the first, $8/lb sugar-snap peas may be starting to appear, the backbone of the veggie tables are dark-green, iron-rich greens: punchy mustard greens, mellow collards, rainbow-ribbed chard, plus green or burgundy beet tops, the gift of two-veg-in-one that comes free with every bunch of sweet roots. \u003c/p>\n\u003cp>So: time to love your greens. We served a lot of greens during my time cooking at the \u003ca href=\"http://www.headlands.org\">Headlands Center for the Arts\u003c/a>, yet we were pretty content to do them the same way each time. A handful of minced shallot was flung into sizzling olive oil, chopped greens were added, then the whole was stirred and stirred until just wilted and tender. To finish, we tossed in a quick splash of sherry vinegar or a couple of lemons, sliced into eighths and crushed a little to release the juice and aromatic oils. I do mine at home much the same way, with slivered garlic instead of shallots, and a healthy shake of red pepper flakes for a little burn. Nice with rice and tofu, nice with polenta and sausage, nice leftover cold out of the pan, eaten with your fingers while doing the dishes. \u003c/p>\n\u003cp>Now, though, during greens' moment in the sun, dinner is not enough. Greens need to find a home at every meal. A lot of farm mornings began with eggs and kale, as we counted down the weeks until the potato harvest. I love green eggs and ham, made from emerald-green minced nettles sauteed and stirred into scrambled eggs with a bit of proscuitto draped on top. And, then, for lunch, there are \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/02/crispy-sweet-and-salty-kale-chips/\">kale chips\u003c/a>, kale Caesar salad, \u003ca href=\"http://well.blogs.nytimes.com/2012/02/03/kale-for-everyone/\">pasta with kale\u003c/a>, Portuguese caldo verde with kale, potatoes, and linguica sausage, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/superfood-kale/\">kale every way\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But have you thought about a kale sandwich? I did, this past weekend, when I was making breakfast and lunch for a staff and board members' retreat, 25 people needing muffins and sandwiches to help them forget that a sunny, beautiful beach was just five minutes' walk away from where they were trapped around a darkened conference table with spreadsheets and PowerPoint. My solution? Quinoa-almond-citrus salad, lentil-beet-mint salad, chocolate-chip oatmeal cookies, apple-cherry cider, turkey sandwiches, and the veggie crowning glory, kale sandwiches. Oh, you may laugh, but they were lively, colorful stacks that turned out to be much more than the sum of their vitamin-packed parts. The elements? Sauteed greens and onions piled on whole-wheat focaccia dabbed with Dijon mustard, layered with thin slices of roasted winter squash, topped with \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/CHEESE.html\">Weirauch Farm and Creamery's\u003c/a> Tomme Fraiche or creamy Doubloon cheese, and finished with a smear of tart-tangy plum chutney or punchy arugula pesto. \u003c/p>\n\u003cp>It takes a while to make a sandwich when you're making everything from bread to pesto from scratch. So, while homemade focaccia is always the best, feel free to substitute any good bread of choice, from Acme's herb slab to the sesame loaf baked by \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/eduardo-morrell/\">Morell's Bread\u003c/a> (pictured here). The chutney, luckily, I'd made earlier in the summer, to rescue a batch of less-than-stellar jam. Boring, slightly-too-sweet stone-fruit jam, it turns out, can make a very successful base for chutney, once it's jazzed up and cooked down with cider vinegar, chopped onions, and plenty of aromatic spices. If you don't have a pantry full of chutney on hand, I'd recommend any of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/08/local-fooddrink-secrets-of-chutney-chef-alison-mcquade/\">Alison McQuade's\u003c/a> excellent, small-batch chutneys, sold under the name \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/26/mcquades-celtic-chutney/\">McQuade's Celtic Chutney\u003c/a>. Or, you can retrieve that slightly shriveled, almost-wilted bunch of arugula from down in the vegetable drawer and buzz it together with a couple tablespoons of walnuts or pine nuts, a couple cloves of garlic, salt to taste, the juice of a lemon, a splash of water and a few tablespoons of olive oil. Puree until smooth, and taste. It will probably taste too tannic from the walnuts, too sharp from the arugula, and leave you wishing for summer's fragrant basil. \u003c/p>\n\u003cp>No worry, though: a solution is at hand. Crumble in a moist, creamy-mild Doubloon cheese, made by \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/home.html\">Weirauch Farm and Creamery\u003c/a> in Petaluma. Instantly, the spread is tamed, its punch tempered with creaminess. When you're picking up your Doubloons, get another one, this one rolled in herbes de Provence, along with a wedge of their springy, buttery Tomme Fraiche. \u003c/p>\n\u003cp>Now, onto your squash. Butternut, kabocha, pumpkin, whatever hard-shelled winter squash you've had languishing on the counter since your last CSA box. Not acorn, though; too pasty and stringy. You want dense, sweet and nutty for this. Peel and seed your squash, and slice the flesh into thin half-moons. Oil lightly, sprinkled with salt and pepper, and roast at 400F until tender. \u003c/p>\n\u003cp>While the squash is roasting, slice up an onion, red or yellow. In a wide pan, saute it in olive oil until tangled and translucent. You can let it go farther and get browned here and there, halfway to caramelization. Keep some texture, though; you want recognizable loops, not onion jam. Wash but don't dry your greens, which don't have to be kale but should be some mixture of sturdy greens, rather than something weepingly delicate like spinach. I used a mixture of collards, mustard, and beet tops, but any tough-ish greens will do. Shred your greens and toss them into the hot pan full of onions. Stir and season with salt and pepper until greens are wilted and just tender. Take a bite; you shouldn't feel like you're chewing on a raincoat, but they shouldn't be boiled to mush, either. Pull off the stove and let cool. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Now, the \u003cem>assemblage.\u003c/em> Slice your focaccia horizontally, if using; otherwise, slice your bread. Spread chutney or pesto on the inside of one piece. Add a few pieces of Tomme Fraiche, or crumble on a tablespoon or so of Doubloon. On the second slice of bread, spread a dab of Dijon mustard. Pile on some greens and onions. Layer on some slices of roasted squash, as if you're laying out a row of cards in solitaire. Put the halves together with a firm but gentle squish. Enjoy! \u003c/p>\n\n",
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"excerpt": "Bored of the same old hummus sandwiches and PB&Js? Liven up a vegetarian lunchbox with this excellent kale, squash, chutney and cheese concoction. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/kale-sandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/kale-sandwich.jpg\" alt=\"nice kale sandwich\" title=\"nice kale sandwich\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38263\">\u003c/a>\u003c/p>\n\u003cp>If there's one thing Bay Area backyard gardeners can count on at this time of year, it's kale. Our cool, typically damp winter weather is tailor-made for hearty winter greens, ones that can thrive through hard frosts, even snow. And though winter's rains may be passing us by, with a little irrigation, the crinkly kale, dino kale, red or white Russian kale should be growing like crazy in whatever pot, plot, or raised bed you've got planted. \u003c/p>\n\u003cp>Shop the farmers' markets these days, and while the first, $8/lb sugar-snap peas may be starting to appear, the backbone of the veggie tables are dark-green, iron-rich greens: punchy mustard greens, mellow collards, rainbow-ribbed chard, plus green or burgundy beet tops, the gift of two-veg-in-one that comes free with every bunch of sweet roots. \u003c/p>\n\u003cp>So: time to love your greens. We served a lot of greens during my time cooking at the \u003ca href=\"http://www.headlands.org\">Headlands Center for the Arts\u003c/a>, yet we were pretty content to do them the same way each time. A handful of minced shallot was flung into sizzling olive oil, chopped greens were added, then the whole was stirred and stirred until just wilted and tender. To finish, we tossed in a quick splash of sherry vinegar or a couple of lemons, sliced into eighths and crushed a little to release the juice and aromatic oils. I do mine at home much the same way, with slivered garlic instead of shallots, and a healthy shake of red pepper flakes for a little burn. Nice with rice and tofu, nice with polenta and sausage, nice leftover cold out of the pan, eaten with your fingers while doing the dishes. \u003c/p>\n\u003cp>Now, though, during greens' moment in the sun, dinner is not enough. Greens need to find a home at every meal. A lot of farm mornings began with eggs and kale, as we counted down the weeks until the potato harvest. I love green eggs and ham, made from emerald-green minced nettles sauteed and stirred into scrambled eggs with a bit of proscuitto draped on top. And, then, for lunch, there are \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/02/crispy-sweet-and-salty-kale-chips/\">kale chips\u003c/a>, kale Caesar salad, \u003ca href=\"http://well.blogs.nytimes.com/2012/02/03/kale-for-everyone/\">pasta with kale\u003c/a>, Portuguese caldo verde with kale, potatoes, and linguica sausage, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/superfood-kale/\">kale every way\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But have you thought about a kale sandwich? I did, this past weekend, when I was making breakfast and lunch for a staff and board members' retreat, 25 people needing muffins and sandwiches to help them forget that a sunny, beautiful beach was just five minutes' walk away from where they were trapped around a darkened conference table with spreadsheets and PowerPoint. My solution? Quinoa-almond-citrus salad, lentil-beet-mint salad, chocolate-chip oatmeal cookies, apple-cherry cider, turkey sandwiches, and the veggie crowning glory, kale sandwiches. Oh, you may laugh, but they were lively, colorful stacks that turned out to be much more than the sum of their vitamin-packed parts. The elements? Sauteed greens and onions piled on whole-wheat focaccia dabbed with Dijon mustard, layered with thin slices of roasted winter squash, topped with \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/CHEESE.html\">Weirauch Farm and Creamery's\u003c/a> Tomme Fraiche or creamy Doubloon cheese, and finished with a smear of tart-tangy plum chutney or punchy arugula pesto. \u003c/p>\n\u003cp>It takes a while to make a sandwich when you're making everything from bread to pesto from scratch. So, while homemade focaccia is always the best, feel free to substitute any good bread of choice, from Acme's herb slab to the sesame loaf baked by \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/eduardo-morrell/\">Morell's Bread\u003c/a> (pictured here). The chutney, luckily, I'd made earlier in the summer, to rescue a batch of less-than-stellar jam. Boring, slightly-too-sweet stone-fruit jam, it turns out, can make a very successful base for chutney, once it's jazzed up and cooked down with cider vinegar, chopped onions, and plenty of aromatic spices. If you don't have a pantry full of chutney on hand, I'd recommend any of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/08/local-fooddrink-secrets-of-chutney-chef-alison-mcquade/\">Alison McQuade's\u003c/a> excellent, small-batch chutneys, sold under the name \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/26/mcquades-celtic-chutney/\">McQuade's Celtic Chutney\u003c/a>. Or, you can retrieve that slightly shriveled, almost-wilted bunch of arugula from down in the vegetable drawer and buzz it together with a couple tablespoons of walnuts or pine nuts, a couple cloves of garlic, salt to taste, the juice of a lemon, a splash of water and a few tablespoons of olive oil. Puree until smooth, and taste. It will probably taste too tannic from the walnuts, too sharp from the arugula, and leave you wishing for summer's fragrant basil. \u003c/p>\n\u003cp>No worry, though: a solution is at hand. Crumble in a moist, creamy-mild Doubloon cheese, made by \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/home.html\">Weirauch Farm and Creamery\u003c/a> in Petaluma. Instantly, the spread is tamed, its punch tempered with creaminess. When you're picking up your Doubloons, get another one, this one rolled in herbes de Provence, along with a wedge of their springy, buttery Tomme Fraiche. \u003c/p>\n\u003cp>Now, onto your squash. Butternut, kabocha, pumpkin, whatever hard-shelled winter squash you've had languishing on the counter since your last CSA box. Not acorn, though; too pasty and stringy. You want dense, sweet and nutty for this. Peel and seed your squash, and slice the flesh into thin half-moons. Oil lightly, sprinkled with salt and pepper, and roast at 400F until tender. \u003c/p>\n\u003cp>While the squash is roasting, slice up an onion, red or yellow. In a wide pan, saute it in olive oil until tangled and translucent. You can let it go farther and get browned here and there, halfway to caramelization. Keep some texture, though; you want recognizable loops, not onion jam. Wash but don't dry your greens, which don't have to be kale but should be some mixture of sturdy greens, rather than something weepingly delicate like spinach. I used a mixture of collards, mustard, and beet tops, but any tough-ish greens will do. Shred your greens and toss them into the hot pan full of onions. Stir and season with salt and pepper until greens are wilted and just tender. Take a bite; you shouldn't feel like you're chewing on a raincoat, but they shouldn't be boiled to mush, either. Pull off the stove and let cool. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, the \u003cem>assemblage.\u003c/em> Slice your focaccia horizontally, if using; otherwise, slice your bread. Spread chutney or pesto on the inside of one piece. Add a few pieces of Tomme Fraiche, or crumble on a tablespoon or so of Doubloon. On the second slice of bread, spread a dab of Dijon mustard. Pile on some greens and onions. Layer on some slices of roasted squash, as if you're laying out a row of cards in solitaire. Put the halves together with a firm but gentle squish. Enjoy! \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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},
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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