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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/madellines500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/madellines500.jpg\" alt=\"madeleines\" title=\"madeleines\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-31015\">\u003c/a>\u003c/p>\n\u003cp>What ever happened to dessert as spectacle? Too often, dessert is something that happens out of sight. It's made earlier in the day and tucked away; or it's bought from a bakery or dug out of the freezer, the frozen last resort of mango sorbet or some bite-sized thing from Trader Joe's. The flaming drama of crepes Suzette and bananas Foster, it seems, is long behind us. \u003c/p>\n\u003cp>But why not reclaim the last course's potential as a little bit of interactive performance? After all, your guests have already been fed. If you screw up, no one's going to have to call for pizza delivery on the way home, loudly bemoaning your hubris in the kitchen. No one thinks you can just make a cake, \u003cem>snap,\u003c/em> like that, right under their noses while the dishes are being cleared and the coffee made. Thus, I've turned what is actually a fault--not getting it together on time to show up on the doorstep with a cake already baked--into a party trick, showing up with a bagful of ingredients secretly pre-measured and ready to mix and bake. Certain simple butter cakes, especially those topped with sliced fruit and an aromatic sprinkle of cinnamon sugar, like this ever-popular \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/06/a-sweet-year-plum-cake-for-rosh-hashanah/\">plum torte\u003c/a>, are perfect for this, with the added benefit of making everyone's mouth water with their alluring scent of browning butter, sugar, spice, and fruit. \u003c/p>\n\u003cp>Madeleines, those dainty, shell-shaped little cakes, are even easier, and have the added benefit of being French and therefore, to American eyes, fancy. They also give those who have put their time in reading Proust a chance to show off, especially if they can quote the relevant passages in the original. You can please, or one-up, these people by serving a \u003cem> tisane de tilleul\u003c/em> (linden-flower tea), since that is what Proust's narrator was drinking when his fragment of madeleine, soaked in the tea, brought forth its famously prolific gush of memory.) \u003c/p>\n\u003cp>Now, the thing about madeleines is, they're at their most delectable fresh out of the oven. Yes, the ones sold three at a time in little plastic bags at Starbucks or out of the vending machines in the Paris Metro are still pretty good; as spongy little cakes go, they're surprisingly resilient. But I still remember the \u003cem>grande geste\u003c/em> of some very posh French restaurant in New York City where, post-dessert but pre-check, the waiter brought out a complementary bowl, swaddled in a huge napkin, that was unfolded to reveal freshly baked madeleines snuggled in the white linen like baby birds in a nest. Ooh la la, how I wanted to kiss that waiter and leave him a huge, huge tip!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, to make this happen effortlessly after dinner, a few tricks. You can easily make the batter beforehand and stash it in the fridge. Because it depends on well-beaten eggs, not baking powder, for its puff, it won't lose any potency for being made ahead of time. The ingredients are pantry-simple--sugar, butter, flour, a little lemon or orange rind, a splash of vanilla and a pinch of salt--meaning no frantic last-minute trips will be needed to search out 85% chocolate or a bottle of Grand Marnier. The only thing you \u003cem>must \u003c/em>have is a madeleine pan. Usually, I am all about the good-enough substitution; many are the pie crusts I've rolled out with a tequila bottle and the chickens baked in a cast-iron skillet rather than an All-Clad roasting pan. No matter what the nice lady at Crate & Barrel tells you, you do not need a plastic strawberry huller shaped like a strawberry. Nor do you need an egg slicer or a mango pitter. \u003c/p>\n\u003cp>But in this case, there is no way around it; you want to make a madeleine, you need the pan that makes them what they are: neatly cupped, oblong and indented like a elongated scallop shell. Personally, I prefer the plain metal French version, the kind you need to thoroughly butter and flour to prevent sticking. They are work perfectly and last pretty much forever, so long as you wash and dry them carefully afterward to prevent them any flecks of rust from showing up. (The easy way to do this? Soak the pan for a few minutes to loosen any baked-on bits, give a gentle scrub and rinse, then flip over and return to the turned-off but still-warm oven to dry upside down.) There are non-stick versions, and those creepy, flippity-floppity silicone ones, but in my experience, the extra buttering and flouring the metal ones require help give the subtlest whisper of a crust, just a tiny bite of nutty golden-browness to contrast with the sunny, spongy crumb.\u003c/p>\n\u003cp>As for flavoring, lemon is classic, orange delightful, some specks of vanilla bean perfectly wonderful. You could rub some lavender flowers into a canister of sugar and use the softly floral results. You can even make savory madeleines, crunchy with cornmeal and a hint of rosemary, particularly nice with soup as a first course. I've long adored this \u003ca href=\"http://www.nytimes.com/1996/09/22/magazine/calling-betty-crocker.html\">corn-muffiny recipe\u003c/a> created by Molly O'Neill, which I tore out of a New York Times Magazine circa 1996 and have kept tattered, splashed on, and well-loved ever since. You can melt the butter and then keep going, gently cooking until it smells nutty and turns the color of honey. Strained to remove the solids, this \u003cem>beurre noisette,\u003c/em> as our French friends call it, deepens the flavor with a aura of toasted hazelnut. Right now, my favorite accompaniment to a bowl of summer peaches and nectarines is a batch of Meyer lemon madeleines, made from with a backyard lemon picked right off the tree.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Meyer Lemon Madeleines\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> \u003cem>These spongy, delicate little cakes taste best fresh out of the oven. If you need to make them ahead of time, reheat gently and dust with powdered sugar just before serving.\u003c/em>\u003c/p>\n\u003cp>By Stephanie Rosenbaum \u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 8-12 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 23-27 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 12 to 40 madeleines, depending on the size of pan\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1/3 cup sugar\u003cbr>\n1/2 tsp finely grated Meyer lemon rind\u003cbr>\n2 eggs, at room temperature\u003cbr>\n1/4 tsp salt\u003cbr>\n1/2 tsp vanilla extract\u003cbr>\n1/2 cup flour, plus an additional 2 tbsp for pans\u003cbr>\n1/4 cup (2 oz/4 tbsp) unsalted butter, melted, plus an additional tbsp of softened butter for pans\u003cbr>\npowdered sugar, for dusting\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 375F. Depending on whether you have a sluggish or an eager oven, this can take up to 20 minutes. You really need your oven good and hot to get the batter to rise up in that characteristic madeleine hump, so turn the oven on as soon as you walk in the kitchen. Prepare the madeleine pans: Rub each scallop lightly but thoroughly with softened butter, making sure to grease all the ridges and crannies. Dust the greased pan with flour, shaking it to and fro to make sure each scallop is completely coated. Turn the pan upside down and tap sharply to remove any excess flour. Set aside. \u003c/p>\n\u003cp>2. Mix lemon rind and sugar together. Add eggs and salt. Using a wire whisk, a hand-held electric mixer, or a stand mixer, beat eggs and sugar together vigorously until mixture lightens and becomes creamy, pale, and thick. By hand, this will take 5-8 minutes; using a mixer, from 4-6 minutes. Don't skimp on this part, since the volume of air mixed in at this stage is crucial to making the cakes spongy and light. \u003c/p>\n\u003cp>3. Stir in vanilla extract. Gently fold in the flour, followed by the melted butter. Fold gently until just combined. \u003c/p>\n\u003cp>4. Spoon batter into each scallop, filling it 2/3 full. Bake for 8-12 minutes, until firm and just beginning to color around the edges. Remove from the oven. Let stand for 1 minute, then flip pan over and tap firmly. Most of the scallops should drop out; run a butter knife around the edges of any that remain to loosen.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>5. Wrap in a napkin to keep warm. Sift powdered sugar over the madeleines just before serving. \u003c/p>\n\n",
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"excerpt": "Ooh la la! Bring a little glamour to your dinner party by whipping up a batch of fresh-from-the-oven madeleines, delicate, spongy little cakes made extra-fragrant with Meyer lemon zest. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/madellines500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/madellines500.jpg\" alt=\"madeleines\" title=\"madeleines\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-31015\">\u003c/a>\u003c/p>\n\u003cp>What ever happened to dessert as spectacle? Too often, dessert is something that happens out of sight. It's made earlier in the day and tucked away; or it's bought from a bakery or dug out of the freezer, the frozen last resort of mango sorbet or some bite-sized thing from Trader Joe's. The flaming drama of crepes Suzette and bananas Foster, it seems, is long behind us. \u003c/p>\n\u003cp>But why not reclaim the last course's potential as a little bit of interactive performance? After all, your guests have already been fed. If you screw up, no one's going to have to call for pizza delivery on the way home, loudly bemoaning your hubris in the kitchen. No one thinks you can just make a cake, \u003cem>snap,\u003c/em> like that, right under their noses while the dishes are being cleared and the coffee made. Thus, I've turned what is actually a fault--not getting it together on time to show up on the doorstep with a cake already baked--into a party trick, showing up with a bagful of ingredients secretly pre-measured and ready to mix and bake. Certain simple butter cakes, especially those topped with sliced fruit and an aromatic sprinkle of cinnamon sugar, like this ever-popular \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/06/a-sweet-year-plum-cake-for-rosh-hashanah/\">plum torte\u003c/a>, are perfect for this, with the added benefit of making everyone's mouth water with their alluring scent of browning butter, sugar, spice, and fruit. \u003c/p>\n\u003cp>Madeleines, those dainty, shell-shaped little cakes, are even easier, and have the added benefit of being French and therefore, to American eyes, fancy. They also give those who have put their time in reading Proust a chance to show off, especially if they can quote the relevant passages in the original. You can please, or one-up, these people by serving a \u003cem> tisane de tilleul\u003c/em> (linden-flower tea), since that is what Proust's narrator was drinking when his fragment of madeleine, soaked in the tea, brought forth its famously prolific gush of memory.) \u003c/p>\n\u003cp>Now, the thing about madeleines is, they're at their most delectable fresh out of the oven. Yes, the ones sold three at a time in little plastic bags at Starbucks or out of the vending machines in the Paris Metro are still pretty good; as spongy little cakes go, they're surprisingly resilient. But I still remember the \u003cem>grande geste\u003c/em> of some very posh French restaurant in New York City where, post-dessert but pre-check, the waiter brought out a complementary bowl, swaddled in a huge napkin, that was unfolded to reveal freshly baked madeleines snuggled in the white linen like baby birds in a nest. Ooh la la, how I wanted to kiss that waiter and leave him a huge, huge tip!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, to make this happen effortlessly after dinner, a few tricks. You can easily make the batter beforehand and stash it in the fridge. Because it depends on well-beaten eggs, not baking powder, for its puff, it won't lose any potency for being made ahead of time. The ingredients are pantry-simple--sugar, butter, flour, a little lemon or orange rind, a splash of vanilla and a pinch of salt--meaning no frantic last-minute trips will be needed to search out 85% chocolate or a bottle of Grand Marnier. The only thing you \u003cem>must \u003c/em>have is a madeleine pan. Usually, I am all about the good-enough substitution; many are the pie crusts I've rolled out with a tequila bottle and the chickens baked in a cast-iron skillet rather than an All-Clad roasting pan. No matter what the nice lady at Crate & Barrel tells you, you do not need a plastic strawberry huller shaped like a strawberry. Nor do you need an egg slicer or a mango pitter. \u003c/p>\n\u003cp>But in this case, there is no way around it; you want to make a madeleine, you need the pan that makes them what they are: neatly cupped, oblong and indented like a elongated scallop shell. Personally, I prefer the plain metal French version, the kind you need to thoroughly butter and flour to prevent sticking. They are work perfectly and last pretty much forever, so long as you wash and dry them carefully afterward to prevent them any flecks of rust from showing up. (The easy way to do this? Soak the pan for a few minutes to loosen any baked-on bits, give a gentle scrub and rinse, then flip over and return to the turned-off but still-warm oven to dry upside down.) There are non-stick versions, and those creepy, flippity-floppity silicone ones, but in my experience, the extra buttering and flouring the metal ones require help give the subtlest whisper of a crust, just a tiny bite of nutty golden-browness to contrast with the sunny, spongy crumb.\u003c/p>\n\u003cp>As for flavoring, lemon is classic, orange delightful, some specks of vanilla bean perfectly wonderful. You could rub some lavender flowers into a canister of sugar and use the softly floral results. You can even make savory madeleines, crunchy with cornmeal and a hint of rosemary, particularly nice with soup as a first course. I've long adored this \u003ca href=\"http://www.nytimes.com/1996/09/22/magazine/calling-betty-crocker.html\">corn-muffiny recipe\u003c/a> created by Molly O'Neill, which I tore out of a New York Times Magazine circa 1996 and have kept tattered, splashed on, and well-loved ever since. You can melt the butter and then keep going, gently cooking until it smells nutty and turns the color of honey. Strained to remove the solids, this \u003cem>beurre noisette,\u003c/em> as our French friends call it, deepens the flavor with a aura of toasted hazelnut. Right now, my favorite accompaniment to a bowl of summer peaches and nectarines is a batch of Meyer lemon madeleines, made from with a backyard lemon picked right off the tree.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Meyer Lemon Madeleines\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> \u003cem>These spongy, delicate little cakes taste best fresh out of the oven. If you need to make them ahead of time, reheat gently and dust with powdered sugar just before serving.\u003c/em>\u003c/p>\n\u003cp>By Stephanie Rosenbaum \u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 8-12 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 23-27 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 12 to 40 madeleines, depending on the size of pan\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1/3 cup sugar\u003cbr>\n1/2 tsp finely grated Meyer lemon rind\u003cbr>\n2 eggs, at room temperature\u003cbr>\n1/4 tsp salt\u003cbr>\n1/2 tsp vanilla extract\u003cbr>\n1/2 cup flour, plus an additional 2 tbsp for pans\u003cbr>\n1/4 cup (2 oz/4 tbsp) unsalted butter, melted, plus an additional tbsp of softened butter for pans\u003cbr>\npowdered sugar, for dusting\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 375F. Depending on whether you have a sluggish or an eager oven, this can take up to 20 minutes. You really need your oven good and hot to get the batter to rise up in that characteristic madeleine hump, so turn the oven on as soon as you walk in the kitchen. Prepare the madeleine pans: Rub each scallop lightly but thoroughly with softened butter, making sure to grease all the ridges and crannies. Dust the greased pan with flour, shaking it to and fro to make sure each scallop is completely coated. Turn the pan upside down and tap sharply to remove any excess flour. Set aside. \u003c/p>\n\u003cp>2. Mix lemon rind and sugar together. Add eggs and salt. Using a wire whisk, a hand-held electric mixer, or a stand mixer, beat eggs and sugar together vigorously until mixture lightens and becomes creamy, pale, and thick. By hand, this will take 5-8 minutes; using a mixer, from 4-6 minutes. Don't skimp on this part, since the volume of air mixed in at this stage is crucial to making the cakes spongy and light. \u003c/p>\n\u003cp>3. Stir in vanilla extract. Gently fold in the flour, followed by the melted butter. Fold gently until just combined. \u003c/p>\n\u003cp>4. Spoon batter into each scallop, filling it 2/3 full. Bake for 8-12 minutes, until firm and just beginning to color around the edges. Remove from the oven. Let stand for 1 minute, then flip pan over and tap firmly. Most of the scallops should drop out; run a butter knife around the edges of any that remain to loosen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>5. Wrap in a napkin to keep warm. Sift powdered sugar over the madeleines just before serving. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Reviving a Love of Summer Fruit with an Apricot Cream Tart",
"title": "Reviving a Love of Summer Fruit with an Apricot Cream Tart",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricot-cream-tart-whole.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricot-cream-tart-whole.jpg\" alt=\"apricot cream tart\" title=\"apricot cream tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30490\">\u003c/a>\u003c/p>\n\u003cp>After two months of relishing the transient taste of summer fruit, I've reached the midsummer doldrums. Suddenly I'm not as obsessively smitten with the cavalcade of fruit available this time of year. Of course I still enjoy eating a ripe peach or crisp cherries, but after spending most of May and June smelling and caressing each peach or apricot as I pick through the lot to find the perfect one, I'm a little over it. Nope. At this point I now simply toss four or five pieces of stone fruit into a bag, cart them home with everything else, place them in a bowl on the counter and hope that someone eats them in the next day or two so they don't molder and collect fruit flies. The more I think about it, the more I find that my relationship with summer fruit is sort of like a romance. You start off all hot and bothered by the unique amazing characteristics that make you fall in love, and end up taking the object of your devotion for granted later when life returns to normal. But that doesn't mean that my time romancing summer fruit is over, because baking brings out a whole new sense of wonder.\u003c/p>\n\u003cp>Each summer I try to find one or two new fruit recipes. Last year I couldn't seem to make my \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/27/cherry-almond-tea-cake/\">cherry almond tea cake \u003c/a>enough, and I still find that recipe to be very appealing. This summer it's an apricot cream tart. Like so much in life, a series of mishaps led to the creation of this recipe. I was going to make a peach tart, but then the peaches I had bought turned out to be flavorless (more evidence of my waning devotion to picking the perfect summer fruit). So with only eight apricots on hand, I stared at my blind-baked tart crust and began to imagine new possibilities. \u003c/p>\n\u003cp>The idea of a cream tart sounded intriguing, and so with some advice to check out Julia Child's Tarte Normande aux Pommes recipe from \u003cem>Mastering the Art of French Cooking\u003c/em>, I proceeded. As with most Julia Child recipes, the cream filling in the recipe had a lot of actual heavy whipping cream in it, an ingredient I didn't have on hand. Plus I am trying to reduce the use of whipping cream in my life (and arteries). So after doubling the recipe and altering some key ingredients, I laid my apricots on top of my crust with some sprinkled sugar and then poured in the filling. After about a half hour I opened the oven door to find one of the prettiest tarts I've made in ages. But would the taste live up to the presentation? As a matter of fact, it did. The cream filling was rich and dense while the apricots nestled within offered not only sweetness, but also a welcome hint of tartness to counterbalance the flavors.\u003c/p>\n\u003cp>My love affair with summer fruit is now revived.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>APRICOT CREAM TART\u003c/strong>\u003c/p>\n\u003cp>\u003cem>An apricot tart with cream filling inspired by the Tarte Normande aux Pommes recipe from \u003ca href=\"http://www.amazon.com/Mastering-Art-French-Cooking-Vol/dp/0375413405\">Mastering the Art of French Cooking\u003c/a> by Julia Child, Louisette Bertholle and Simone Beck\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nPrep time: \u003c/strong>10 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Yield: \u003c/strong>One 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pre-baked tart crust (recipe below)\u003cbr>\n8 medium to large apricots (you can also use peaches, apriums, pluots or nectarines)\u003cbr>\n2 large eggs\u003cbr>\n2/3 cup sugar for the cream filling plus 1/4 cup for the fruit\u003cbr>\n1/3 cup flour\u003cbr>\n1 cup whole milk\u003cbr>\n1 Tbsp brandy or 1 tsp vanilla extract\u003cbr>\n2 Tbsp apricot jam (optional)\u003cbr>\n\u003cstrong>\u003cbr>\nInstructions:\u003c/strong>\u003c/p>\n\u003cp>1. Line the bottom of the pre-baked tart crust with apricot jam if using.\u003c/p>\n\u003cp>2. In a medium bowl, whip the eggs with 2/3 cup of sugar for about one minute. Add in the milk, flour and brandy (or vanilla extract) and then whip until fully incorporated.\u003c/p>\n\u003cp>3. Cut the fruit in half and remove the pits and mix with the remaining sugar. Lay the fruit on the tart crust in a circular pattern. \u003c/p>\n\u003cp>4. Gently pour the filling into the crust, being careful not to cover the fruit. \u003c/p>\n\u003cp>5. Bake for 20 - 25 minutes, or until the filling is just firm.\u003c/p>\n\u003cp>6. Remove tart from oven and let cool before serving.\u003c/p>\n\u003cp>\u003cstrong>CREAM CHEESE TART CRUST\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep time: \u003c/strong>10 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 35 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> One 10-inch tart crust\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients :\u003c/strong>\u003c/p>\n\u003cp>1 stick cold unsalted butter (cut into small pieces)\u003cbr>\n3 Tbsp cold cream cheese\u003cbr>\n1 3/4 cups flour\u003cbr>\n1/2 Tsp salt\u003cbr>\n~5 Tbsp cold water\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Mix butter and salt into flour with your fingers, a pastry cutter or in a food processor while pulsing until mostly incorporated.\u003c/p>\n\u003cp>2. Add in cream cheese the same way you added in the butter.\u003c/p>\n\u003cp>3. Slowly mix in the water (being sure that it's very cold) until the flour mixture starts to hold together and then stop.\u003c/p>\n\u003cp>4. Wrap the dough in plastic wrap or dump in a large ziplock bag (I prefer the latter) and refrigerate for at least a half hour (or up to one day).\u003c/p>\n\u003cp>5. Preheat oven to 350 degrees (or 325 in a convection oven) while you roll out your dough and then place in a 10-inch tart plate. \u003c/p>\n\u003cp>6. Poke some holes with a fork on the bottom of the tart crust, line the dough with foil or parchment paper and then lay some pie weights or dried beans on top. \u003c/p>\n\u003cp>7. Bake for 15 minutes and then remove the pie weights/beans and foil/parchment paper and bake for another 7-10 minutes or until just barely turning golden.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>8. Remove crust from oven and let cool.\u003c/p>\n\n",
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"excerpt": "The more I think about it, the more I find that my relationship with summer fruit is sort of like a romance. You start off all hot and bothered by the unique amazing characteristics that make you fall in love, and end up taking the object of your devotion for granted later when life returns to normal. But that doesn't mean that my time romancing summer fruit is over, because baking brings out a whole new sense of wonder.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricot-cream-tart-whole.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricot-cream-tart-whole.jpg\" alt=\"apricot cream tart\" title=\"apricot cream tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30490\">\u003c/a>\u003c/p>\n\u003cp>After two months of relishing the transient taste of summer fruit, I've reached the midsummer doldrums. Suddenly I'm not as obsessively smitten with the cavalcade of fruit available this time of year. Of course I still enjoy eating a ripe peach or crisp cherries, but after spending most of May and June smelling and caressing each peach or apricot as I pick through the lot to find the perfect one, I'm a little over it. Nope. At this point I now simply toss four or five pieces of stone fruit into a bag, cart them home with everything else, place them in a bowl on the counter and hope that someone eats them in the next day or two so they don't molder and collect fruit flies. The more I think about it, the more I find that my relationship with summer fruit is sort of like a romance. You start off all hot and bothered by the unique amazing characteristics that make you fall in love, and end up taking the object of your devotion for granted later when life returns to normal. But that doesn't mean that my time romancing summer fruit is over, because baking brings out a whole new sense of wonder.\u003c/p>\n\u003cp>Each summer I try to find one or two new fruit recipes. Last year I couldn't seem to make my \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/27/cherry-almond-tea-cake/\">cherry almond tea cake \u003c/a>enough, and I still find that recipe to be very appealing. This summer it's an apricot cream tart. Like so much in life, a series of mishaps led to the creation of this recipe. I was going to make a peach tart, but then the peaches I had bought turned out to be flavorless (more evidence of my waning devotion to picking the perfect summer fruit). So with only eight apricots on hand, I stared at my blind-baked tart crust and began to imagine new possibilities. \u003c/p>\n\u003cp>The idea of a cream tart sounded intriguing, and so with some advice to check out Julia Child's Tarte Normande aux Pommes recipe from \u003cem>Mastering the Art of French Cooking\u003c/em>, I proceeded. As with most Julia Child recipes, the cream filling in the recipe had a lot of actual heavy whipping cream in it, an ingredient I didn't have on hand. Plus I am trying to reduce the use of whipping cream in my life (and arteries). So after doubling the recipe and altering some key ingredients, I laid my apricots on top of my crust with some sprinkled sugar and then poured in the filling. After about a half hour I opened the oven door to find one of the prettiest tarts I've made in ages. But would the taste live up to the presentation? As a matter of fact, it did. The cream filling was rich and dense while the apricots nestled within offered not only sweetness, but also a welcome hint of tartness to counterbalance the flavors.\u003c/p>\n\u003cp>My love affair with summer fruit is now revived.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>APRICOT CREAM TART\u003c/strong>\u003c/p>\n\u003cp>\u003cem>An apricot tart with cream filling inspired by the Tarte Normande aux Pommes recipe from \u003ca href=\"http://www.amazon.com/Mastering-Art-French-Cooking-Vol/dp/0375413405\">Mastering the Art of French Cooking\u003c/a> by Julia Child, Louisette Bertholle and Simone Beck\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nPrep time: \u003c/strong>10 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Yield: \u003c/strong>One 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pre-baked tart crust (recipe below)\u003cbr>\n8 medium to large apricots (you can also use peaches, apriums, pluots or nectarines)\u003cbr>\n2 large eggs\u003cbr>\n2/3 cup sugar for the cream filling plus 1/4 cup for the fruit\u003cbr>\n1/3 cup flour\u003cbr>\n1 cup whole milk\u003cbr>\n1 Tbsp brandy or 1 tsp vanilla extract\u003cbr>\n2 Tbsp apricot jam (optional)\u003cbr>\n\u003cstrong>\u003cbr>\nInstructions:\u003c/strong>\u003c/p>\n\u003cp>1. Line the bottom of the pre-baked tart crust with apricot jam if using.\u003c/p>\n\u003cp>2. In a medium bowl, whip the eggs with 2/3 cup of sugar for about one minute. Add in the milk, flour and brandy (or vanilla extract) and then whip until fully incorporated.\u003c/p>\n\u003cp>3. Cut the fruit in half and remove the pits and mix with the remaining sugar. Lay the fruit on the tart crust in a circular pattern. \u003c/p>\n\u003cp>4. Gently pour the filling into the crust, being careful not to cover the fruit. \u003c/p>\n\u003cp>5. Bake for 20 - 25 minutes, or until the filling is just firm.\u003c/p>\n\u003cp>6. Remove tart from oven and let cool before serving.\u003c/p>\n\u003cp>\u003cstrong>CREAM CHEESE TART CRUST\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep time: \u003c/strong>10 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 35 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> One 10-inch tart crust\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients :\u003c/strong>\u003c/p>\n\u003cp>1 stick cold unsalted butter (cut into small pieces)\u003cbr>\n3 Tbsp cold cream cheese\u003cbr>\n1 3/4 cups flour\u003cbr>\n1/2 Tsp salt\u003cbr>\n~5 Tbsp cold water\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Mix butter and salt into flour with your fingers, a pastry cutter or in a food processor while pulsing until mostly incorporated.\u003c/p>\n\u003cp>2. Add in cream cheese the same way you added in the butter.\u003c/p>\n\u003cp>3. Slowly mix in the water (being sure that it's very cold) until the flour mixture starts to hold together and then stop.\u003c/p>\n\u003cp>4. Wrap the dough in plastic wrap or dump in a large ziplock bag (I prefer the latter) and refrigerate for at least a half hour (or up to one day).\u003c/p>\n\u003cp>5. Preheat oven to 350 degrees (or 325 in a convection oven) while you roll out your dough and then place in a 10-inch tart plate. \u003c/p>\n\u003cp>6. Poke some holes with a fork on the bottom of the tart crust, line the dough with foil or parchment paper and then lay some pie weights or dried beans on top. \u003c/p>\n\u003cp>7. Bake for 15 minutes and then remove the pie weights/beans and foil/parchment paper and bake for another 7-10 minutes or until just barely turning golden.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>8. Remove crust from oven and let cool.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "LGBT Pride: Remembering The Brick Hut Cafe - Part 2",
"title": "LGBT Pride: Remembering The Brick Hut Cafe - Part 2",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-kwan-rami5001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-kwan-rami5001.jpg\" alt=\"Brick Hut 3 - Kwan, Rami. Photo by Ace Morgan\" title=\"Brick Hut 3 - Kwan, Rami. Photo by Ace Morgan\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-29592\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 3: Kwan and Rami. Photo by Ace Morgan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Part 2: The Food...\u003c/strong> (Part 1: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-1/\">The Story\u003c/a>)\u003cbr>\nHaving a cafe was nobody's dream, but it sustained us in our other\u003cbr>\nendeavors.\u003c/p>\n\u003cp>The Brick Hut was a place for us all to create a space in the world\u003cbr>\nwhere we could be our complete selves.\u003c/p>\n\u003cp>The food was the community, the edible fare was our way of bringing it\u003cbr>\nall together, with love.\u003c/p>\n\u003cp>\u003cstrong>Brick Hut 1: 1975-1983 \"Women Invented Cheese\"\u003c/strong>\u003cbr>\nIn the beginning, it wasn't all about the food. For us, owning our work place was about opportunity, self-determination, sanctuary. Every person did every job.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Brick Hut was our anchor, as well as an anchor for our community.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut1-somethingmoving-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut1-somethingmoving-menu.jpg\" alt=\"Brick Hut 1 - Something Moving album cover with menu\" title=\"Brick Hut 1 - Something Moving album cover with menu\" width=\"500\" height=\"304\" class=\"alignnone size-full wp-image-29608\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 1: Something Moving album cover with menu\u003c/em>\u003c/p>\n\u003cp>The menu was small, painted by Peggy Mitchell of the band \u003ca href=\"http://en.wikipedia.org/wiki/BeBe_K%27Roche\">BeBe K'Roche\u003c/a>, on a board attached to the hood above the stove. It is featured on the cover of Mary Watkins' album, \u003cem>Something Moving\u003c/em> which includes the song \u003cem>Brick Hut\u003c/em>.\u003cbr>\n \u003cstrong>Listen to \u003cem>Brick Hut\u003c/em>:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/mary-watkins-brick-hut.mp3\"]\n\n\u003c/p>\u003cp>The food was simple. Comfort food: Eggs, waffles and pancakes, hash browns, toast, bacon, ham and sausage links, one kind of cheese -- cheddar. A bottomless cup of coffee was 70 cents and customers could help themselves while waiting to be seated. And, bless them, wait they did.\u003c/p>\n\u003cp>In fact, waiting for a seat became a good time to meet old friends or make new ones, hold lively discussions or maybe just flirt with somebody.\u003c/p>\n\u003cp>Our specialty signature item was a spiced whole wheat batter for our delicious waffles and pancakes. Pure maple syrup was extra.\u003c/p>\n\u003cp>Our food evolved along with the business and the times. Debi Thow wanted to make muffins. She brought in a recipe from Gourmet magazine that we modified over time and the famous Brick Hut blueberry muffin was born. Amey Shaw showed us how to make a gorgeous Hollandaise sauce and brunch exploded in a bevy of Hollandaise dishes.\u003c/p>\n\u003cp>Hash browns became home fries and we saw our options were limited only by our imaginations.\u003c/p>\n\u003cp>People had ideas, we experimented.\u003c/p>\n\u003cp>We created omelets and named them for inspirational women: Sister Marion for a marathon-running nun; \u003ca href=\"http://books.google.com/books?id=mriYWmWLGrQC&pg=PA1&lpg=PA1&dq=ruth+reid+lesbian+author&source=bl&ots=V4Y24oPUk_&sig=C5dcFjaD8wzaHAsYSGBQOZpz9Oo&hl=en&ei=4lgCTvWGA4LjiAKtqqH2BA&sa=X&oi=book_result&ct=result&resnum=1&sqi=2&ved=0CBkQ6AEwAA#v=onepage&q&f=true\">Ruth Reid\u003c/a> for an early 20th Century lesbian poet and activist; \u003ca href=\"http://books.google.com/books?id=19v4w8UA1j4C&pg=RA1-PA277&lpg=RA1-PA277&dq=7+sisters+construction+berkeley+ca&source=bl&ots=Wt-30fcY2P&sig=11z1d9yrEl3nX_gBO2JOGEMoZkA&hl=en&ei=u5jiTfHTF5HTiALSiZG1Bg&sa=X&oi=book_result&ct=result&resnum=8&sqi=2&ved=0CEYQ6A#v=onepage&q&f=false\">Seven Sisters\u003c/a> for the Berkeley feminist construction collective and the \u003ca href=\"http://fullersfineherbs.com/about-us\">Mendocino\u003c/a> omelet for the herb blend we ordered from a woman owned business.\u003c/p>\n\u003cul>\n\u003cstrong>What's in a Ruth Reid Omelet?\u003c/strong>\n\u003cli>Avocado\u003c/li>\n\u003cli>Green chili\u003c/li>\n\u003cli>Jack cheese\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hut2-joan-franna300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hut2-joan-franna300.jpg\" alt=\"Brick Hut 2: Joan and Franna\" title=\"Brick Hut 2: Joan and Franna\" width=\"300\" height=\"459\" class=\"alignleft size-full wp-image-29624\">\u003c/a>\u003cstrong>Hut 2: 1983-1995 \"Pancakes, Eggs and Fun\"\u003c/strong>\u003cbr>\nWhen we expanded to a new location, the menu expanded too. More space meant the ability to offer more fresh foods: salads, fruit bowls, better breakfast meats, artisanal sausages, higher quality meat and poultry.\u003c/p>\n\u003cp>Seasonal fresh fruits topped the waffles and pancakes.\u003c/p>\n\u003cp>The Tofu Saute with fresh sautéed vegetables was a vegetarian favorite.\u003c/p>\n\u003cp>We made soups, improved our chili, made salsas, offered a beautiful variety of baked goods, some house-made, some from Berkeley's \u003ca href=\"http://www.nabolombakery.com/\">Nabolom Bakery\u003c/a>.\u003c/p>\n\u003cp>We installed an espresso machine to round out our epic breakfast experience. There was still a line down the street.\u003c/p>\n\u003cp>We played with our food. We joked that we cooked 50 items 500 ways.\u003c/p>\n\u003cp>One day, I thought it would be fun to offer something completely new: eggs scrambled with pesto. It was an immediate sensation and was copied by several other cafes in the area, as well as a few in other parts of the country, thanks to customers who had moved away and talked their local eatery into trying it out.\u003c/p>\n\u003cp>Occasionally, the brunch board offered one special: the Mystery Omelet. I think I started that just to avoid having to make a million of my least favorite omelets (the Ruth Reid-- too many moving parts, too many substitutions!)\u003c/p>\n\u003cp>We just asked if the customer was vegetarian or not and proceeded to create a whatever omelet on the fly—no two alike all day.\u003c/p>\n\u003cp>Kids loved our Mickey Mouse pancakes and it wasn’t unusual to see a server carrying around a baby so mom could eat unencumbered.\u003c/p>\n\u003cp>People came in for breakfast during the times of the Iran-Contra hearings or when \u003ca href=\"http://en.wikipedia.org/wiki/Anita_Hill\">Anita Hill\u003c/a> was testifying at the Clarence Thomas confirmation hearings and ended up joining people at other tables for discussion and, eventually, lunch.\u003c/p>\n\u003cp>If a customer asked for something different, we did our best to make it happen.\u003cbr clear=\"all\">\u003c/p>\n\u003cul>\n\u003cstrong>Tofu Saute\u003c/strong>\n\u003cli>Cut medium/firm tofu into 1/2\" thick triangles\u003c/li>\n\u003cli>Cut, blanch and shock: carrot, broccoli, zucchini, set aside\u003c/li>\n\u003cli>In heated sauté pan, add: Chopped garlic and ginger\u003c/li>\n\u003cli>Add tofu\u003c/li>\n\u003cli>Add tamari or soy,\u003c/li>\n\u003cli>Add sliced onions and mushrooms (shiitakes are best for this)\u003c/li>\n\u003cli>Add vegetables, a little salt and black pepper\u003c/li>\n\u003cli>Cover to finish\u003c/li>\n\u003cli>Drizzle a little sesame oil to flavor\u003c/li>\n\u003cli>Top with toasted sesame seeds, maybe some chopped scallion\u003c/li>\n\u003cli>Serve on rice or with home fries and toast\u003c/li>\n\u003c/ul>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-3a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-3a.jpg\" alt=\"Brick Hut 3 kitchen chaos. Photo by Ace Morgan\" title=\"Brick Hut 3 kitchen chaos. Photo by Ace Morgan\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-29596\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 3 kitchen chaos: Sharon, Rami, Monica, Luana, Kaja. Photo by Ace Morgan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hut 3: 1995-1997 \"Girl Town\"\u003c/strong>\u003cbr>\nOnce again we moved and our menu expanded into dinners. We served pastas, using old family recipes, pizzas, using a cornmeal crust by none other than \u003ca href=\"http://en.wikipedia.org/wiki/Sophia_Loren\">Sophia Loren\u003c/a>. We offered fresh fish, grilled veggies. We made our desserts in house or supplemented them with items, like our sorbet, from local businesses. We served wine and beer (featuring \u003ca href=\"http://www.stsupery.com/\">St. Supery\u003c/a>, a woman-run winery and \u003ca href=\"http://www.lostcoast.com/\">Lost Coast Ales\u003c/a>, by Master Brewer Barbara Groom).\u003c/p>\n\u003cp>We bought a fryer and made French fries, chicken wings, and anything that we could make up that we thought our customers would like.\u003c/p>\n\u003cp>There really was something for everyone.\u003c/p>\n\u003cp>Still, there was a line down the street, but mostly on weekends.\u003cbr>\nPeople were surprised when we closed our doors forever, believing that that line happened all week.\u003c/p>\n\u003cp>I am grateful for all of the folks who came through those doors, to work or to eat. Every one of them created a part of the Brick Hut.\u003c/p>\n\u003cp>To this day, we hear from old customers that they really miss us and that they wish there was a Brick Hut. My old friend and business partner, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sharondavenport/\">Sharon Davenport\u003c/a> usually replies, \"There was a Brick Hut.\"\u003c/p>\n\u003cp>Join the \u003ca href=\"http://www.facebook.com/home.php?sk=group_51172942840\">Remembering The Brick Hut Cafe group\u003c/a> on Facebook. Share your memories, thoughts and photos.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://flic.kr/s/aHsjv2N3Ar\" target=\"_blank\">\u003cstrong>View Brick Hut Cafe Photos!\u003c/strong>\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Sophia Loren inspired pizza dough\u003c/strong>\n\u003cli>5c. warm water\u003c/li>\n\u003cli>8T active dry yeast\u003c/li>\n\u003cli>pinch sugar\u003c/li>\n\u003cli>mix lightly to dissolve yeast\u003c/li>\n\u003cp>\t\u003cem>gently stir in:\u003c/em>\u003c/p>\n\u003cli>1.5 c. sweet olive oil\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>freshly chopped herb blend (or just rosemary)\u003c/li>\n\u003cli>2T chopped garlic (can also be roasted)\u003c/li>\n\u003cli>8c. pizza flour\u003c/li>\n\u003cli>2c. corn flour (medium grind)\u003c/li>\n\u003cli>mix thoroughly, cover, let rise\u003c/li>\n\u003cli>punch down dough, divide in 1/2\u003c/li>\n\u003cli>cover and let rise again\u003c/li>\n\u003cli>after second rise, divide into 12-15 11 oz. dough balls\u003c/li>\n\u003cli>stretch, form crust, sprinkle coarse corn meal on pizza pan,\u003cbr>\nadd whatever toppings you like\u003c/li>\n\u003cli>bake at 450 degrees for 6-8 minutes\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "The Brick Hut was a place for us all to create a space in the world \r\nwhere we could be our complete selves.\r\n\r\nThe food was the community, the edible fare was our way of bringing it \r\nall together, with love.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-kwan-rami5001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-kwan-rami5001.jpg\" alt=\"Brick Hut 3 - Kwan, Rami. Photo by Ace Morgan\" title=\"Brick Hut 3 - Kwan, Rami. Photo by Ace Morgan\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-29592\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 3: Kwan and Rami. Photo by Ace Morgan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Part 2: The Food...\u003c/strong> (Part 1: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-1/\">The Story\u003c/a>)\u003cbr>\nHaving a cafe was nobody's dream, but it sustained us in our other\u003cbr>\nendeavors.\u003c/p>\n\u003cp>The Brick Hut was a place for us all to create a space in the world\u003cbr>\nwhere we could be our complete selves.\u003c/p>\n\u003cp>The food was the community, the edible fare was our way of bringing it\u003cbr>\nall together, with love.\u003c/p>\n\u003cp>\u003cstrong>Brick Hut 1: 1975-1983 \"Women Invented Cheese\"\u003c/strong>\u003cbr>\nIn the beginning, it wasn't all about the food. For us, owning our work place was about opportunity, self-determination, sanctuary. Every person did every job.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Brick Hut was our anchor, as well as an anchor for our community.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut1-somethingmoving-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut1-somethingmoving-menu.jpg\" alt=\"Brick Hut 1 - Something Moving album cover with menu\" title=\"Brick Hut 1 - Something Moving album cover with menu\" width=\"500\" height=\"304\" class=\"alignnone size-full wp-image-29608\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 1: Something Moving album cover with menu\u003c/em>\u003c/p>\n\u003cp>The menu was small, painted by Peggy Mitchell of the band \u003ca href=\"http://en.wikipedia.org/wiki/BeBe_K%27Roche\">BeBe K'Roche\u003c/a>, on a board attached to the hood above the stove. It is featured on the cover of Mary Watkins' album, \u003cem>Something Moving\u003c/em> which includes the song \u003cem>Brick Hut\u003c/em>.\u003cbr>\n \u003cstrong>Listen to \u003cem>Brick Hut\u003c/em>:\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\n\u003c/p>\u003cp>The food was simple. Comfort food: Eggs, waffles and pancakes, hash browns, toast, bacon, ham and sausage links, one kind of cheese -- cheddar. A bottomless cup of coffee was 70 cents and customers could help themselves while waiting to be seated. And, bless them, wait they did.\u003c/p>\n\u003cp>In fact, waiting for a seat became a good time to meet old friends or make new ones, hold lively discussions or maybe just flirt with somebody.\u003c/p>\n\u003cp>Our specialty signature item was a spiced whole wheat batter for our delicious waffles and pancakes. Pure maple syrup was extra.\u003c/p>\n\u003cp>Our food evolved along with the business and the times. Debi Thow wanted to make muffins. She brought in a recipe from Gourmet magazine that we modified over time and the famous Brick Hut blueberry muffin was born. Amey Shaw showed us how to make a gorgeous Hollandaise sauce and brunch exploded in a bevy of Hollandaise dishes.\u003c/p>\n\u003cp>Hash browns became home fries and we saw our options were limited only by our imaginations.\u003c/p>\n\u003cp>People had ideas, we experimented.\u003c/p>\n\u003cp>We created omelets and named them for inspirational women: Sister Marion for a marathon-running nun; \u003ca href=\"http://books.google.com/books?id=mriYWmWLGrQC&pg=PA1&lpg=PA1&dq=ruth+reid+lesbian+author&source=bl&ots=V4Y24oPUk_&sig=C5dcFjaD8wzaHAsYSGBQOZpz9Oo&hl=en&ei=4lgCTvWGA4LjiAKtqqH2BA&sa=X&oi=book_result&ct=result&resnum=1&sqi=2&ved=0CBkQ6AEwAA#v=onepage&q&f=true\">Ruth Reid\u003c/a> for an early 20th Century lesbian poet and activist; \u003ca href=\"http://books.google.com/books?id=19v4w8UA1j4C&pg=RA1-PA277&lpg=RA1-PA277&dq=7+sisters+construction+berkeley+ca&source=bl&ots=Wt-30fcY2P&sig=11z1d9yrEl3nX_gBO2JOGEMoZkA&hl=en&ei=u5jiTfHTF5HTiALSiZG1Bg&sa=X&oi=book_result&ct=result&resnum=8&sqi=2&ved=0CEYQ6A#v=onepage&q&f=false\">Seven Sisters\u003c/a> for the Berkeley feminist construction collective and the \u003ca href=\"http://fullersfineherbs.com/about-us\">Mendocino\u003c/a> omelet for the herb blend we ordered from a woman owned business.\u003c/p>\n\u003cul>\n\u003cstrong>What's in a Ruth Reid Omelet?\u003c/strong>\n\u003cli>Avocado\u003c/li>\n\u003cli>Green chili\u003c/li>\n\u003cli>Jack cheese\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hut2-joan-franna300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hut2-joan-franna300.jpg\" alt=\"Brick Hut 2: Joan and Franna\" title=\"Brick Hut 2: Joan and Franna\" width=\"300\" height=\"459\" class=\"alignleft size-full wp-image-29624\">\u003c/a>\u003cstrong>Hut 2: 1983-1995 \"Pancakes, Eggs and Fun\"\u003c/strong>\u003cbr>\nWhen we expanded to a new location, the menu expanded too. More space meant the ability to offer more fresh foods: salads, fruit bowls, better breakfast meats, artisanal sausages, higher quality meat and poultry.\u003c/p>\n\u003cp>Seasonal fresh fruits topped the waffles and pancakes.\u003c/p>\n\u003cp>The Tofu Saute with fresh sautéed vegetables was a vegetarian favorite.\u003c/p>\n\u003cp>We made soups, improved our chili, made salsas, offered a beautiful variety of baked goods, some house-made, some from Berkeley's \u003ca href=\"http://www.nabolombakery.com/\">Nabolom Bakery\u003c/a>.\u003c/p>\n\u003cp>We installed an espresso machine to round out our epic breakfast experience. There was still a line down the street.\u003c/p>\n\u003cp>We played with our food. We joked that we cooked 50 items 500 ways.\u003c/p>\n\u003cp>One day, I thought it would be fun to offer something completely new: eggs scrambled with pesto. It was an immediate sensation and was copied by several other cafes in the area, as well as a few in other parts of the country, thanks to customers who had moved away and talked their local eatery into trying it out.\u003c/p>\n\u003cp>Occasionally, the brunch board offered one special: the Mystery Omelet. I think I started that just to avoid having to make a million of my least favorite omelets (the Ruth Reid-- too many moving parts, too many substitutions!)\u003c/p>\n\u003cp>We just asked if the customer was vegetarian or not and proceeded to create a whatever omelet on the fly—no two alike all day.\u003c/p>\n\u003cp>Kids loved our Mickey Mouse pancakes and it wasn’t unusual to see a server carrying around a baby so mom could eat unencumbered.\u003c/p>\n\u003cp>People came in for breakfast during the times of the Iran-Contra hearings or when \u003ca href=\"http://en.wikipedia.org/wiki/Anita_Hill\">Anita Hill\u003c/a> was testifying at the Clarence Thomas confirmation hearings and ended up joining people at other tables for discussion and, eventually, lunch.\u003c/p>\n\u003cp>If a customer asked for something different, we did our best to make it happen.\u003cbr clear=\"all\">\u003c/p>\n\u003cul>\n\u003cstrong>Tofu Saute\u003c/strong>\n\u003cli>Cut medium/firm tofu into 1/2\" thick triangles\u003c/li>\n\u003cli>Cut, blanch and shock: carrot, broccoli, zucchini, set aside\u003c/li>\n\u003cli>In heated sauté pan, add: Chopped garlic and ginger\u003c/li>\n\u003cli>Add tofu\u003c/li>\n\u003cli>Add tamari or soy,\u003c/li>\n\u003cli>Add sliced onions and mushrooms (shiitakes are best for this)\u003c/li>\n\u003cli>Add vegetables, a little salt and black pepper\u003c/li>\n\u003cli>Cover to finish\u003c/li>\n\u003cli>Drizzle a little sesame oil to flavor\u003c/li>\n\u003cli>Top with toasted sesame seeds, maybe some chopped scallion\u003c/li>\n\u003cli>Serve on rice or with home fries and toast\u003c/li>\n\u003c/ul>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-3a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-3a.jpg\" alt=\"Brick Hut 3 kitchen chaos. Photo by Ace Morgan\" title=\"Brick Hut 3 kitchen chaos. Photo by Ace Morgan\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-29596\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 3 kitchen chaos: Sharon, Rami, Monica, Luana, Kaja. Photo by Ace Morgan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hut 3: 1995-1997 \"Girl Town\"\u003c/strong>\u003cbr>\nOnce again we moved and our menu expanded into dinners. We served pastas, using old family recipes, pizzas, using a cornmeal crust by none other than \u003ca href=\"http://en.wikipedia.org/wiki/Sophia_Loren\">Sophia Loren\u003c/a>. We offered fresh fish, grilled veggies. We made our desserts in house or supplemented them with items, like our sorbet, from local businesses. We served wine and beer (featuring \u003ca href=\"http://www.stsupery.com/\">St. Supery\u003c/a>, a woman-run winery and \u003ca href=\"http://www.lostcoast.com/\">Lost Coast Ales\u003c/a>, by Master Brewer Barbara Groom).\u003c/p>\n\u003cp>We bought a fryer and made French fries, chicken wings, and anything that we could make up that we thought our customers would like.\u003c/p>\n\u003cp>There really was something for everyone.\u003c/p>\n\u003cp>Still, there was a line down the street, but mostly on weekends.\u003cbr>\nPeople were surprised when we closed our doors forever, believing that that line happened all week.\u003c/p>\n\u003cp>I am grateful for all of the folks who came through those doors, to work or to eat. Every one of them created a part of the Brick Hut.\u003c/p>\n\u003cp>To this day, we hear from old customers that they really miss us and that they wish there was a Brick Hut. My old friend and business partner, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sharondavenport/\">Sharon Davenport\u003c/a> usually replies, \"There was a Brick Hut.\"\u003c/p>\n\u003cp>Join the \u003ca href=\"http://www.facebook.com/home.php?sk=group_51172942840\">Remembering The Brick Hut Cafe group\u003c/a> on Facebook. Share your memories, thoughts and photos.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://flic.kr/s/aHsjv2N3Ar\" target=\"_blank\">\u003cstrong>View Brick Hut Cafe Photos!\u003c/strong>\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Sophia Loren inspired pizza dough\u003c/strong>\n\u003cli>5c. warm water\u003c/li>\n\u003cli>8T active dry yeast\u003c/li>\n\u003cli>pinch sugar\u003c/li>\n\u003cli>mix lightly to dissolve yeast\u003c/li>\n\u003cp>\t\u003cem>gently stir in:\u003c/em>\u003c/p>\n\u003cli>1.5 c. sweet olive oil\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>freshly chopped herb blend (or just rosemary)\u003c/li>\n\u003cli>2T chopped garlic (can also be roasted)\u003c/li>\n\u003cli>8c. pizza flour\u003c/li>\n\u003cli>2c. corn flour (medium grind)\u003c/li>\n\u003cli>mix thoroughly, cover, let rise\u003c/li>\n\u003cli>punch down dough, divide in 1/2\u003c/li>\n\u003cli>cover and let rise again\u003c/li>\n\u003cli>after second rise, divide into 12-15 11 oz. dough balls\u003c/li>\n\u003cli>stretch, form crust, sprinkle coarse corn meal on pizza pan,\u003cbr>\nadd whatever toppings you like\u003c/li>\n\u003cli>bake at 450 degrees for 6-8 minutes\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gluten-Free Vegan Macaroni and Cheese",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg\" alt=\"Gluten Free Vegan Mac and Cheese\" title=\"Gluten Free Vegan Mac and Cheese\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28648\">\u003c/a>\u003c/p>\n\u003cp>As I'm sure you know, macaroni and cheese is all the rage right now. With \u003ca href=\"http://homeroom510.com/\">entire restaurants dedicated\u003c/a> to the creamy, comforting stuff, it's clear that it's a childhood favorite that we don't outgrow. Vegans have long been in the practice of creating amazing versions of animal-ingredient-free varieties. There's even an entire blog dedicated to it called the \u003ca href=\"http://thenoochynoodle.wordpress.com/\">Noochy Noodle\u003c/a>. But what if you are vegan and also gluten-free? Just because a vegan gets diagnosed with celiac disease or gluten sensitivity his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to their vegan lifestyle. \u003c/p>\n\u003cp>The two main components in traditional mac and cheese are dairy and wheat. So, you may wonder how a gluten-free vegan could possibly, of all dishes, manage to eat some. Believe it or not, it's possible to create a delectable, velvety, savory bowl of noodles that will satisfy even an omnivore. I know of four restaurants in the Bay Area that serve gluten-free vegan mac and cheese: \u003ca href=\"http://source-sf.com/our_food.php\">Source\u003c/a>, \u003ca href=\"http://natures-express.com/\">Nature's Express\u003c/a>, \u003ca href=\"http://www.cafegratitude.com/\">Cafe Gratitude\u003c/a> (and a raw variety at that!), and \u003ca href=\"http://thenoochynoodle.wordpress.com/2011/02/27/oaklands-new-mac-and-cheese-restaurant-homeroom/\">Homeroom\u003c/a>. However, everyone knows that nothing beats homemade. So, let's start with some cashews and some rice pasta and take it from there...\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Vegan Macaroni and Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> \u003cem>This makes a cheesy, gooey mac and cheese. I prefer not to bake it so that the nut base doesn't get too dry or congeal. The base for the cheese sauce was inspired by the \u003ca href=\"http://chocolateandzucchini.com/archives/2008/11/raw_cashew_cheese.php\">Raw Cashew Cheese recipe on Chocolate & Zucchini\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Mac-and-Cheese-Ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Mac-and-Cheese-Ingredients1.jpg\" alt=\"Mac and Cheese Ingredients\" title=\"Mac and Cheese Ingredients\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28650\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> After soaking cashews, 15 min\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 10 min\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 15 min (some steps are done simultaneously)\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 4 2-cup servings \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cup cashews (soaked for 6 hours or overnight -- measure after soaking)\u003c/li>\n\u003cli>1/2 cup vegan milk (I used homemade \u003ca href=\"http://vegetarian.about.com/od/rawfoodsrecipes/r/cashewmilk.htm\">cashew milk\u003c/a>, but any other type would work)\u003c/li>\n\u003cli>1/4 cup roasted red peppers (from a jar works fine)\u003c/li>\n\u003cli>3 tablespoons white wine (find a \u003ca href=\"http://www.barnivore.com/\">vegan variety here\u003c/a>)*\u003c/li>\n\u003cli>2 tablespoons \u003ca href=\"http://en.wikipedia.org/wiki/Nutritional_yeast\">nutritional yeast\u003c/a>\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>1 teaspoon apple cider vinegar\u003c/li>\n\u003cli>1 tablespoon \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance\u003c/a> (I prefer the soy-free variety, which would also make this a soy-free recipe.)\u003c/li>\n\u003cli>1 large clove of garlic, chopped\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>black pepper to taste (but I recommend a lot)\u003c/li>\n\u003cli>1 bag Trader Joe's Organic Brown Rice Fusilli Pasta (This is the best gluten-free pasta I have found, and it's only $1.99. It comes in other shapes, but fusilli is the best.)**\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Trader-Joes-Brown-Rice-Pasta1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Trader-Joes-Brown-Rice-Pasta1.jpg\" alt=\"Trader Joes Brown Rice Pasta\" title=\"Trader Joes Brown Rice Pasta\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28652\">\u003c/a>\u003c/p>\n\u003cp>*The addition of wine and vinegar helps give the sauce the sharp taste that the fermentation in dairy cheese produces.\u003cbr>\n**If you are not gluten-free, you can totally use regular wheat pasta here as well.\u003cbr>\nNote: If you're not feeling the macaroni part, you can also just make the sauce and use it for other recipes that call for cheesy concoctions, like a vegan fondue, over veggies, or drizzled on vegan pizza. \u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003c/ul>\u003col>\n\u003cli>Start cooking the pasta according to directions. I've learned that exactly 8 minutes is the ideal time for the Trader Joe's brand.\u003c/li>\n\u003cli>In the meantime put all other ingredients into a blender and gradually increase the speed to the highest possible, and blend until completely smooth. I highly recommend using a good quality (preferably high-speed) blender like a \u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a> to get the creamiest consistency possible. But whatever blender you use, the key it to get it as smooth as possible and without any gritty texture. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Cheese-Sauce-in-Blender1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Cheese-Sauce-in-Blender1.jpg\" alt=\"Cheese Sauce in Blender\" title=\"Cheese Sauce in Blender\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28654\">\u003c/a>\u003c/p>\n\u003cli>Pour \"cheese\" mixture into a pot and over medium low heat, gradually heat sauce while constantly stirring with a whisk. \u003c/li>\n\u003cli>Drain noodles, rinse for a second, and while still wet combine with cheese sauce.\u003c/li>\n\u003cli>Stir.\u003c/li>\n\u003cli>Eat.\u003c/li>\n\u003cp>You can also customize this recipe easily. Add a little cayenne or jalapeños for a kick. Sprinkle with gluten-free bread crumbs or crumbled potato chips. Stir in peas or broccoli florets. Use your imagination! Then grab a bowl, pile in the creamy pasta, and relive your childhood (maybe add some \u003ca href=\"http://www.tv.com/tvs-13-best-cartoons...-for-grown-ups/story/21454.html\">grown-up cartoons\u003c/a> for even more authenticity). \u003c/p>\n\u003c/ol>\n",
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"excerpt": "Macaroni and cheese is all the rage right now and everyone should have a chance to get in on reliving this childhood classic. Here's a creamy, velvety recipe that's vegan, gluten-free, and just as delicious as the dairy variety. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg\" alt=\"Gluten Free Vegan Mac and Cheese\" title=\"Gluten Free Vegan Mac and Cheese\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28648\">\u003c/a>\u003c/p>\n\u003cp>As I'm sure you know, macaroni and cheese is all the rage right now. With \u003ca href=\"http://homeroom510.com/\">entire restaurants dedicated\u003c/a> to the creamy, comforting stuff, it's clear that it's a childhood favorite that we don't outgrow. Vegans have long been in the practice of creating amazing versions of animal-ingredient-free varieties. There's even an entire blog dedicated to it called the \u003ca href=\"http://thenoochynoodle.wordpress.com/\">Noochy Noodle\u003c/a>. But what if you are vegan and also gluten-free? Just because a vegan gets diagnosed with celiac disease or gluten sensitivity his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to their vegan lifestyle. \u003c/p>\n\u003cp>The two main components in traditional mac and cheese are dairy and wheat. So, you may wonder how a gluten-free vegan could possibly, of all dishes, manage to eat some. Believe it or not, it's possible to create a delectable, velvety, savory bowl of noodles that will satisfy even an omnivore. I know of four restaurants in the Bay Area that serve gluten-free vegan mac and cheese: \u003ca href=\"http://source-sf.com/our_food.php\">Source\u003c/a>, \u003ca href=\"http://natures-express.com/\">Nature's Express\u003c/a>, \u003ca href=\"http://www.cafegratitude.com/\">Cafe Gratitude\u003c/a> (and a raw variety at that!), and \u003ca href=\"http://thenoochynoodle.wordpress.com/2011/02/27/oaklands-new-mac-and-cheese-restaurant-homeroom/\">Homeroom\u003c/a>. However, everyone knows that nothing beats homemade. So, let's start with some cashews and some rice pasta and take it from there...\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Vegan Macaroni and Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> \u003cem>This makes a cheesy, gooey mac and cheese. I prefer not to bake it so that the nut base doesn't get too dry or congeal. The base for the cheese sauce was inspired by the \u003ca href=\"http://chocolateandzucchini.com/archives/2008/11/raw_cashew_cheese.php\">Raw Cashew Cheese recipe on Chocolate & Zucchini\u003c/a>.\u003c/em> \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/24/2011/06/Mac-and-Cheese-Ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Mac-and-Cheese-Ingredients1.jpg\" alt=\"Mac and Cheese Ingredients\" title=\"Mac and Cheese Ingredients\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28650\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> After soaking cashews, 15 min\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 10 min\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 15 min (some steps are done simultaneously)\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 4 2-cup servings \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cup cashews (soaked for 6 hours or overnight -- measure after soaking)\u003c/li>\n\u003cli>1/2 cup vegan milk (I used homemade \u003ca href=\"http://vegetarian.about.com/od/rawfoodsrecipes/r/cashewmilk.htm\">cashew milk\u003c/a>, but any other type would work)\u003c/li>\n\u003cli>1/4 cup roasted red peppers (from a jar works fine)\u003c/li>\n\u003cli>3 tablespoons white wine (find a \u003ca href=\"http://www.barnivore.com/\">vegan variety here\u003c/a>)*\u003c/li>\n\u003cli>2 tablespoons \u003ca href=\"http://en.wikipedia.org/wiki/Nutritional_yeast\">nutritional yeast\u003c/a>\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>1 teaspoon apple cider vinegar\u003c/li>\n\u003cli>1 tablespoon \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance\u003c/a> (I prefer the soy-free variety, which would also make this a soy-free recipe.)\u003c/li>\n\u003cli>1 large clove of garlic, chopped\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>black pepper to taste (but I recommend a lot)\u003c/li>\n\u003cli>1 bag Trader Joe's Organic Brown Rice Fusilli Pasta (This is the best gluten-free pasta I have found, and it's only $1.99. It comes in other shapes, but fusilli is the best.)**\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Trader-Joes-Brown-Rice-Pasta1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Trader-Joes-Brown-Rice-Pasta1.jpg\" alt=\"Trader Joes Brown Rice Pasta\" title=\"Trader Joes Brown Rice Pasta\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28652\">\u003c/a>\u003c/p>\n\u003cp>*The addition of wine and vinegar helps give the sauce the sharp taste that the fermentation in dairy cheese produces.\u003cbr>\n**If you are not gluten-free, you can totally use regular wheat pasta here as well.\u003cbr>\nNote: If you're not feeling the macaroni part, you can also just make the sauce and use it for other recipes that call for cheesy concoctions, like a vegan fondue, over veggies, or drizzled on vegan pizza. \u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003c/ul>\u003col>\n\u003cli>Start cooking the pasta according to directions. I've learned that exactly 8 minutes is the ideal time for the Trader Joe's brand.\u003c/li>\n\u003cli>In the meantime put all other ingredients into a blender and gradually increase the speed to the highest possible, and blend until completely smooth. I highly recommend using a good quality (preferably high-speed) blender like a \u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a> to get the creamiest consistency possible. But whatever blender you use, the key it to get it as smooth as possible and without any gritty texture. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Cheese-Sauce-in-Blender1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Cheese-Sauce-in-Blender1.jpg\" alt=\"Cheese Sauce in Blender\" title=\"Cheese Sauce in Blender\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28654\">\u003c/a>\u003c/p>\n\u003cli>Pour \"cheese\" mixture into a pot and over medium low heat, gradually heat sauce while constantly stirring with a whisk. \u003c/li>\n\u003cli>Drain noodles, rinse for a second, and while still wet combine with cheese sauce.\u003c/li>\n\u003cli>Stir.\u003c/li>\n\u003cli>Eat.\u003c/li>\n\u003cp>You can also customize this recipe easily. Add a little cayenne or jalapeños for a kick. Sprinkle with gluten-free bread crumbs or crumbled potato chips. Stir in peas or broccoli florets. Use your imagination! Then grab a bowl, pile in the creamy pasta, and relive your childhood (maybe add some \u003ca href=\"http://www.tv.com/tvs-13-best-cartoons...-for-grown-ups/story/21454.html\">grown-up cartoons\u003c/a> for even more authenticity). \u003c/p>\n\u003c/ol>\n\u003c/div>\u003c/p>",
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"disqusTitle": " Cherished Family Recipes: Oh, the Joy and Bewilderment",
"title": " Cherished Family Recipes: Oh, the Joy and Bewilderment",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7573.jpg\" alt=\"chocolate jumbles\" title=\"chocolate jumbles\" width=\"500\" height=\"303\" class=\"alignnone size-full wp-image-28583\">\u003c/a>\u003c/p>\n\u003cp>Family recipes are a funny thing. They straddle a fine line between fond memory, mystery, comfort, and tradition. You grow up enjoying them as a kid but usually not actually preparing them. And then you get to a certain point in adulthood and you yearn to duplicate those family recipes on your own. In my experience, that's when relative disaster strikes. Take, for example, my mom's Million Dollar Spaghetti. Growing up, we had this probably once a week and as a teenager I requested it more frequently. I remember when I got my first apartment in my senior year of college and I asked my mom for the recipe. I was shocked to learn that it was basically an excuse to eat one pound of cream cheese, a cup of heavy cream and a bunch of pasta all in one sitting. Then there was my mom's Raspberry Fool which I have fond memories of in the late spring and early summer. We'd have late dinners outdoors and she would make individual glass cups of these and stick them in the fridge so you could sneak into the kitchen and grab yours whenever the time felt right. About five years ago, I learned it was essentially all heavy cream. Utter deliciousness, but not the light summery creation I'd always thought it was. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7563.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7563.jpg\" alt=\"ingredients\" title=\"ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28534\">\u003c/a>\u003cbr>\n\u003cem>Laying out Ingredients\u003c/em>\u003c/p>\n\u003cp>But health concerns aside, family recipes can be questionable in other ways, too. Take Chocolate Jumbles. When I was growing up, around Christmas we'd receive a care package from Hilda--my grandmother's across-the-street neighbor in the tiny town of Ames, NY. I didn't care for the Chocolate Jumbles at first: they're a little on the warmly-spiced side for most kids, I think. But then I came to appreciate their subtle hint of cocoa and cloves, their holey center, and their super soft crumb. They're good with tea, perfect with coffee, kind of nice late at night when you can't sleep. I made them for the first time this past weekend and made them again \u003cem>and\u003c/em> again. Because sometimes family recipes just befuddle you. You stare at the old index card and think, why? The instructions seem far too complex, a few of the ingredients seem unnecessary, or you simply can't make out the handwriting that's been smudged and stained after years and years of use. In the case that you bake for a living, you \u003cem>really\u003c/em> stare at this particular recipe and think, why?! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7570.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7570.jpg\" alt=\"Chocolate Jumbles\" title=\"Chocolate Jumbles\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28533\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As I made them the first time, I tried to think about Hilda at her kitchen table pouring hot water into a shortening-based cookie dough and mixing. Out of all of the ways you could infuse a dough with liquid, this wouldn't be my first choice. So I decreased the amount of water, raised the quantity of spice and used part bread flour in lieu of solely all-purpose flour (this makes for a sturdier dough). The result reminds me of Hilda's jumbles although I'm still confused how she could possibly get from point A to point B using the recipe she gave us. Maybe there's something in that country air or maybe Hilda just has a much softer touch than I do. Regardless, you'll enjoy this adapted version. I'm sure of it. And at the end of the day after swimming in Chocolate Jumble dough, it doesn't really matter that you've become a little frustrated and disillusioned with yet another family recipe, does it? It's fleeting. You keep making those Chocolate Jumbles and reworking them until you get them just right because maybe -- just maybe-- you want to bathe in the memory, mystery, comfort, and tradition once more. If only for an afternoon, anyway.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7567.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7567.jpg\" alt=\"ingredients\" title=\"ingredients\" width=\"500\" height=\"369\" class=\"alignnone size-full wp-image-28535 photo\">\u003c/a>\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Hilda's Chocolate Jumbles\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>As I mentioned, I made some adaptations from the recipe as printed, so please don't be confused with the quantities listed in the photo above. Use the recipe below. Also use a good quality chocolate and have a cup of tea ready.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7573.jpg\" alt=\"chocolate jumbles\" title=\"chocolate jumbles\" width=\"500\" height=\"303\" class=\"alignnone size-full wp-image-28583 photo\">\u003c/a>\u003c/p>\n\u003cp> \u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15-20 minutes\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">10 minutes\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">25-30 minutes\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">24 cookies, depending on size of cutter you use\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/2 cup shortening\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup brown sugar\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">1 eggs\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup molasses\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup hot water\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups all-purpose flour\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup bread flour\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup cocoa powder\u003c/li>\n\u003cli class=\"ingredient\">1/4 tsp. salt\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp. baking powder\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp. baking soda\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp. cinnamon\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp. cloves\u003c/li>\n\u003cli class=\"ingredient\">pinch nutmeg\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 350 F.\u003c/li>\n\u003cli>Using a standing mixer or hand beaters, cream shortening, eggs, sugars and molasses together on medium speed until just combined.\u003c/li>\n\u003cli>In a separate medium bowl, sift together flour, cocoa, salt, baking powder, baking soda, cinnamon and cloves.\u003c/li>\n\u003cli>Add flour mixture to shortening mixture slowly, alternating with additions of the hot water.\u003c/li>\n\u003cli>The dough will be \u003cem>very\u003c/em> soft. Quickly form it into a ball, wrap in plastic wrap and refrigerate for at least one hour and up to one dough.\u003c/li>\n\u003cli>Even after refrigeration the dough will still be soft. Roll it out quickly under two pieces of parchment or plastic wrap for the best results. Use a 3\" circle cookie cutter or your own favorite cookie cutter. Lay each round on a baking sheet lined with parchment.\u003c/li>\n\u003cli>Bake for 8-10 minutes and allow to cool completely before removing from sheet.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"excerpt": "Megan Gordon shares her family's old recipe for a soft, spicy chocolate cookie you'll never forget.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7573.jpg\" alt=\"chocolate jumbles\" title=\"chocolate jumbles\" width=\"500\" height=\"303\" class=\"alignnone size-full wp-image-28583\">\u003c/a>\u003c/p>\n\u003cp>Family recipes are a funny thing. They straddle a fine line between fond memory, mystery, comfort, and tradition. You grow up enjoying them as a kid but usually not actually preparing them. And then you get to a certain point in adulthood and you yearn to duplicate those family recipes on your own. In my experience, that's when relative disaster strikes. Take, for example, my mom's Million Dollar Spaghetti. Growing up, we had this probably once a week and as a teenager I requested it more frequently. I remember when I got my first apartment in my senior year of college and I asked my mom for the recipe. I was shocked to learn that it was basically an excuse to eat one pound of cream cheese, a cup of heavy cream and a bunch of pasta all in one sitting. Then there was my mom's Raspberry Fool which I have fond memories of in the late spring and early summer. We'd have late dinners outdoors and she would make individual glass cups of these and stick them in the fridge so you could sneak into the kitchen and grab yours whenever the time felt right. About five years ago, I learned it was essentially all heavy cream. Utter deliciousness, but not the light summery creation I'd always thought it was. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7563.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7563.jpg\" alt=\"ingredients\" title=\"ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28534\">\u003c/a>\u003cbr>\n\u003cem>Laying out Ingredients\u003c/em>\u003c/p>\n\u003cp>But health concerns aside, family recipes can be questionable in other ways, too. Take Chocolate Jumbles. When I was growing up, around Christmas we'd receive a care package from Hilda--my grandmother's across-the-street neighbor in the tiny town of Ames, NY. I didn't care for the Chocolate Jumbles at first: they're a little on the warmly-spiced side for most kids, I think. But then I came to appreciate their subtle hint of cocoa and cloves, their holey center, and their super soft crumb. They're good with tea, perfect with coffee, kind of nice late at night when you can't sleep. I made them for the first time this past weekend and made them again \u003cem>and\u003c/em> again. Because sometimes family recipes just befuddle you. You stare at the old index card and think, why? The instructions seem far too complex, a few of the ingredients seem unnecessary, or you simply can't make out the handwriting that's been smudged and stained after years and years of use. In the case that you bake for a living, you \u003cem>really\u003c/em> stare at this particular recipe and think, why?! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7570.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7570.jpg\" alt=\"Chocolate Jumbles\" title=\"Chocolate Jumbles\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28533\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As I made them the first time, I tried to think about Hilda at her kitchen table pouring hot water into a shortening-based cookie dough and mixing. Out of all of the ways you could infuse a dough with liquid, this wouldn't be my first choice. So I decreased the amount of water, raised the quantity of spice and used part bread flour in lieu of solely all-purpose flour (this makes for a sturdier dough). The result reminds me of Hilda's jumbles although I'm still confused how she could possibly get from point A to point B using the recipe she gave us. Maybe there's something in that country air or maybe Hilda just has a much softer touch than I do. Regardless, you'll enjoy this adapted version. I'm sure of it. And at the end of the day after swimming in Chocolate Jumble dough, it doesn't really matter that you've become a little frustrated and disillusioned with yet another family recipe, does it? It's fleeting. You keep making those Chocolate Jumbles and reworking them until you get them just right because maybe -- just maybe-- you want to bathe in the memory, mystery, comfort, and tradition once more. If only for an afternoon, anyway.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7567.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7567.jpg\" alt=\"ingredients\" title=\"ingredients\" width=\"500\" height=\"369\" class=\"alignnone size-full wp-image-28535 photo\">\u003c/a>\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Hilda's Chocolate Jumbles\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>As I mentioned, I made some adaptations from the recipe as printed, so please don't be confused with the quantities listed in the photo above. Use the recipe below. Also use a good quality chocolate and have a cup of tea ready.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7573.jpg\" alt=\"chocolate jumbles\" title=\"chocolate jumbles\" width=\"500\" height=\"303\" class=\"alignnone size-full wp-image-28583 photo\">\u003c/a>\u003c/p>\n\u003cp> \u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15-20 minutes\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">10 minutes\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">25-30 minutes\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">24 cookies, depending on size of cutter you use\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/2 cup shortening\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup brown sugar\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">1 eggs\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup molasses\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup hot water\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups all-purpose flour\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup bread flour\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup cocoa powder\u003c/li>\n\u003cli class=\"ingredient\">1/4 tsp. salt\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp. baking powder\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp. baking soda\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp. cinnamon\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp. cloves\u003c/li>\n\u003cli class=\"ingredient\">pinch nutmeg\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 350 F.\u003c/li>\n\u003cli>Using a standing mixer or hand beaters, cream shortening, eggs, sugars and molasses together on medium speed until just combined.\u003c/li>\n\u003cli>In a separate medium bowl, sift together flour, cocoa, salt, baking powder, baking soda, cinnamon and cloves.\u003c/li>\n\u003cli>Add flour mixture to shortening mixture slowly, alternating with additions of the hot water.\u003c/li>\n\u003cli>The dough will be \u003cem>very\u003c/em> soft. Quickly form it into a ball, wrap in plastic wrap and refrigerate for at least one hour and up to one dough.\u003c/li>\n\u003cli>Even after refrigeration the dough will still be soft. Roll it out quickly under two pieces of parchment or plastic wrap for the best results. Use a 3\" circle cookie cutter or your own favorite cookie cutter. Lay each round on a baking sheet lined with parchment.\u003c/li>\n\u003cli>Bake for 8-10 minutes and allow to cool completely before removing from sheet.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What to Bring to the Gluten-Free Vegan Potluck: Quinoa-Adzuki Bean Salad",
"title": "What to Bring to the Gluten-Free Vegan Potluck: Quinoa-Adzuki Bean Salad",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I came late to the quinoa love-fest. Technically, this high-protein, high-fiber, gluten-free superfood from the Andes is not a grain, although it acts like one in the kitchen. When I was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/17/grow-a-farmer/\">UCSC farm and garden apprentice\u003c/a>, we made a lot of quinoa pancakes (not bad) and quinoa tabbouleh (surprisingly good). But too many times, I've had it served plain as plain and here, I must tell you: Quinoa, You're No Rice. Sad to say, you're not even couscous. To me, unadorned quinoa tastes like it came out the wrong end of the flavor-extraction machine, pleasantly fluffy but free of taste.\u003c/p>\n\u003cp>So, the trick with quinoa is to treat it like tofu: as a nice, neutral backdrop just aching to become a Jackson Pollack. In other words, throw a lot of big, bright stuff at it, and you'll get something worth eating. Unlike, say, pasta, which gets exponentially tastier the more cheese, sausage, and cream you toss into it, quinoa's best partners are stubbornly healthy.\u003c/p>\n\u003cp>Which brings us to that staple of Bay Area life, the potluck. And especially, the potluck with the vegan/vegetarians, half of whom have recently gone gluten-free. I've already given out my \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/29/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day/\">potato-salad tips\u003c/a>, which could be adapted to use a vegan egg-free mayonnaise like \u003ca href=\"http://www.nasoya.com/products/original-nayonaise/original.html?utm_source=google&utm_medium=cpc&utm_term=nayonaise&utm_campaign=nasoya+-+brand&utm_content=s0WDHg4OW%7Cpcrid%7C7480872171\">Nayonaise\u003c/a>, or the tofu version in Mollie Katzen's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B003LAAA88/kqedorg-20\">Still Life with Menu.\u003c/a>\u003c/p>\n\u003cp>The tininess and cool purplish color of cooked adzuki beans work well with the colors and general small scale of everything in this salad, but you could, if pressed, use another small bean from your Mason-jar arsenal. If at all possible, soak and cook the beans yourself; canned beans are really too mushy to make a decent showing in any salad. \u003c/p>\n\u003cp>But who am I kidding? You're already looking at those half-dozen cans of organic black beans in your pantry and thinking, \"Burn through gas and raise my blood pressure angling for a parking spot at Berkeley Bowl just to get a half cup of some weird bitty bean? Not a chance!\" Okay, sister, I hear you. But at least drain and rinse those beans really, really well to get all the slimy can-muck off. (And by the way, if you've ever had a moon cake stuffed with red-bean paste, you've had adzuki beans; in Asia, where this bean originated, its nutty-sweet flavor is highly prized for use in desserts and other sweets.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This recipe is a mash-up of inspiration from two different recipes, \u003cstrong> Tangerine Quinoa Pilaf\u003c/strong> from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/21/sunset-cookbook-review/\">The Sunset Cookbook\u003c/a> and \u003cstrong>Curried Couscous Salad\u003c/strong> in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0609602195/kqedorg-20\">The Barefoot Contessa Cookbook\u003c/a>. A small amount of beans and quinoa turns into a satisfyingly generous (and protein-rich) amount of salad, and it can easily be made a day or two in advance. If your favorite farmers' market vendor has carrots in groovy colors like purple and burgundy, by all means buy them instead of the usual orange ones. You'll lose a lot of the color if you peel, so just wash well and dice. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Quinoa-Adzuki Bean Salad \u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cbr>\n\u003cem>This is a perfect addition to a potluck or picnic, as it can be made in advance, keeps well, and can be eaten by just about anyone. \u003c/em>\u003c/p>\n\u003cp> By \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/quinoa-salad500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/quinoa-salad500.jpg\" alt=\"Quinoa Salad\" title=\"Quinoa Salad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28804 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 minutes, plus 1 hour soak time for the beans\u003cspan class=\"value-title\" title=\"PT1H15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">45 minutes\u003cspan class=\"value-title\" title=\"PT45M\">\u003c/span>\u003c/span>\u003cbr>\n Total time: \u003cspan class=\"duration\">2 hours\u003cspan class=\"value-title\" title=\"PT2H\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/2 cup adzuki beans, soaked in hot water to cover for 1 hour\u003c/li>\n\u003cli class=\"ingredient\">1 cup quinoa, rinsed\u003c/li>\n\u003cli class=\"ingredient\">1 1/4 cup water\u003c/li>\n\u003cli class=\"ingredient\">generous pinch of salt\u003c/li>\n\u003cli class=\"ingredient\">grated rind and juice of 1 tangerine (or orange)\u003c/li>\n\u003cli class=\"ingredient\">1 tsp curry powder or garam masala\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup extra-virgin olive oil\u003c/li>\n\u003cli class=\"ingredient\">1 tsp apple cider vinegar\u003c/li>\n\u003cli class=\"ingredient\">Salt to taste\u003c/li>\n\u003cli class=\"ingredient\">2 tbsp raisins, currants, or dried cranberries\u003c/li>\n\u003cli class=\"ingredient\">2 carrots, peeled and diced\u003c/li>\n\u003cli class=\"ingredient\">2 scallions, minced\u003c/li>\n\u003cli class=\"ingredient\">2 tbsp minced parsley\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup lightly toasted almonds (sliced or slivered) or pine nuts\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>In a medium saucepan, cover adzuki beans with several inches of water and bring to a simmer. Cook over medium-low heat until tender, about 30-45 minutes. Remove from heat, drain, and set aside. (Beans can be cooked a day ahead.)\u003c/li>\n\u003cli>While beans are cooking, bring water, half the tangerine juice, and salt to a boil in a medium saucepan. Add quinoa. Cover the pan and reduce heat to low. Simmer gently until quinoa is cooked through, about 20 minutes.\u003c/li>\n\u003cli>Fluff up the quinoa with a fork. Scoop it into a large bowl. In a small bowl, whisk together vinegar, remaining tangerine juice, curry powder, olive oil and salt to taste. Drizzle over quinoa, tossing gently. Add adzuki beans, tangerine zest, raisins, carrots, scallions, and parsley. Taste for seasoning\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"excerpt": "Tired of taking hummus n' carrots to every vegan potluck? Feel the quinoa love instead with this vegan, gluten-free, extra-tasty quinoa-adzuki bean salad. ",
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"description": "Tired of taking hummus n' carrots to every vegan potluck? Feel the quinoa love instead with this vegan, gluten-free, extra-tasty quinoa-adzuki bean salad. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I came late to the quinoa love-fest. Technically, this high-protein, high-fiber, gluten-free superfood from the Andes is not a grain, although it acts like one in the kitchen. When I was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/17/grow-a-farmer/\">UCSC farm and garden apprentice\u003c/a>, we made a lot of quinoa pancakes (not bad) and quinoa tabbouleh (surprisingly good). But too many times, I've had it served plain as plain and here, I must tell you: Quinoa, You're No Rice. Sad to say, you're not even couscous. To me, unadorned quinoa tastes like it came out the wrong end of the flavor-extraction machine, pleasantly fluffy but free of taste.\u003c/p>\n\u003cp>So, the trick with quinoa is to treat it like tofu: as a nice, neutral backdrop just aching to become a Jackson Pollack. In other words, throw a lot of big, bright stuff at it, and you'll get something worth eating. Unlike, say, pasta, which gets exponentially tastier the more cheese, sausage, and cream you toss into it, quinoa's best partners are stubbornly healthy.\u003c/p>\n\u003cp>Which brings us to that staple of Bay Area life, the potluck. And especially, the potluck with the vegan/vegetarians, half of whom have recently gone gluten-free. I've already given out my \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/29/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day/\">potato-salad tips\u003c/a>, which could be adapted to use a vegan egg-free mayonnaise like \u003ca href=\"http://www.nasoya.com/products/original-nayonaise/original.html?utm_source=google&utm_medium=cpc&utm_term=nayonaise&utm_campaign=nasoya+-+brand&utm_content=s0WDHg4OW%7Cpcrid%7C7480872171\">Nayonaise\u003c/a>, or the tofu version in Mollie Katzen's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B003LAAA88/kqedorg-20\">Still Life with Menu.\u003c/a>\u003c/p>\n\u003cp>The tininess and cool purplish color of cooked adzuki beans work well with the colors and general small scale of everything in this salad, but you could, if pressed, use another small bean from your Mason-jar arsenal. If at all possible, soak and cook the beans yourself; canned beans are really too mushy to make a decent showing in any salad. \u003c/p>\n\u003cp>But who am I kidding? You're already looking at those half-dozen cans of organic black beans in your pantry and thinking, \"Burn through gas and raise my blood pressure angling for a parking spot at Berkeley Bowl just to get a half cup of some weird bitty bean? Not a chance!\" Okay, sister, I hear you. But at least drain and rinse those beans really, really well to get all the slimy can-muck off. (And by the way, if you've ever had a moon cake stuffed with red-bean paste, you've had adzuki beans; in Asia, where this bean originated, its nutty-sweet flavor is highly prized for use in desserts and other sweets.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This recipe is a mash-up of inspiration from two different recipes, \u003cstrong> Tangerine Quinoa Pilaf\u003c/strong> from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/21/sunset-cookbook-review/\">The Sunset Cookbook\u003c/a> and \u003cstrong>Curried Couscous Salad\u003c/strong> in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0609602195/kqedorg-20\">The Barefoot Contessa Cookbook\u003c/a>. A small amount of beans and quinoa turns into a satisfyingly generous (and protein-rich) amount of salad, and it can easily be made a day or two in advance. If your favorite farmers' market vendor has carrots in groovy colors like purple and burgundy, by all means buy them instead of the usual orange ones. You'll lose a lot of the color if you peel, so just wash well and dice. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Quinoa-Adzuki Bean Salad \u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cbr>\n\u003cem>This is a perfect addition to a potluck or picnic, as it can be made in advance, keeps well, and can be eaten by just about anyone. \u003c/em>\u003c/p>\n\u003cp> By \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/quinoa-salad500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/quinoa-salad500.jpg\" alt=\"Quinoa Salad\" title=\"Quinoa Salad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28804 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 minutes, plus 1 hour soak time for the beans\u003cspan class=\"value-title\" title=\"PT1H15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">45 minutes\u003cspan class=\"value-title\" title=\"PT45M\">\u003c/span>\u003c/span>\u003cbr>\n Total time: \u003cspan class=\"duration\">2 hours\u003cspan class=\"value-title\" title=\"PT2H\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/2 cup adzuki beans, soaked in hot water to cover for 1 hour\u003c/li>\n\u003cli class=\"ingredient\">1 cup quinoa, rinsed\u003c/li>\n\u003cli class=\"ingredient\">1 1/4 cup water\u003c/li>\n\u003cli class=\"ingredient\">generous pinch of salt\u003c/li>\n\u003cli class=\"ingredient\">grated rind and juice of 1 tangerine (or orange)\u003c/li>\n\u003cli class=\"ingredient\">1 tsp curry powder or garam masala\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup extra-virgin olive oil\u003c/li>\n\u003cli class=\"ingredient\">1 tsp apple cider vinegar\u003c/li>\n\u003cli class=\"ingredient\">Salt to taste\u003c/li>\n\u003cli class=\"ingredient\">2 tbsp raisins, currants, or dried cranberries\u003c/li>\n\u003cli class=\"ingredient\">2 carrots, peeled and diced\u003c/li>\n\u003cli class=\"ingredient\">2 scallions, minced\u003c/li>\n\u003cli class=\"ingredient\">2 tbsp minced parsley\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup lightly toasted almonds (sliced or slivered) or pine nuts\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>In a medium saucepan, cover adzuki beans with several inches of water and bring to a simmer. Cook over medium-low heat until tender, about 30-45 minutes. Remove from heat, drain, and set aside. (Beans can be cooked a day ahead.)\u003c/li>\n\u003cli>While beans are cooking, bring water, half the tangerine juice, and salt to a boil in a medium saucepan. Add quinoa. Cover the pan and reduce heat to low. Simmer gently until quinoa is cooked through, about 20 minutes.\u003c/li>\n\u003cli>Fluff up the quinoa with a fork. Scoop it into a large bowl. In a small bowl, whisk together vinegar, remaining tangerine juice, curry powder, olive oil and salt to taste. Drizzle over quinoa, tossing gently. Add adzuki beans, tangerine zest, raisins, carrots, scallions, and parsley. Taste for seasoning\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fresh Raspberry Tart",
"title": "Fresh Raspberry Tart",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/slice-of-raspberry-tart1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/slice-of-raspberry-tart1.jpg\" alt=\"slice of raspberry tart\" title=\"slice of raspberry tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28732\">\u003c/a>\u003c/p>\n\u003cp>It is time once again for my annual raspberry post. You see, early June is my time to contemplate all things raspberry. Why now? What’s stopping me from meditating on the delights of baked and fresh raspberry dishes in, say, April when spring starts, or July when everyone is making juicy fruit crisps? The answer is simple really: raspberries are actually in season now. Not in April or July. Now. Sure you can buy raspberries all year long; and if you’re a commercial grower I’m sure you can extend the season from early spring to late summer or even fall. But if you are a home gardener, this is your raspberry moment. \u003c/p>\n\u003cp>One thing to know about \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/19/growing-your-own-raspberry-patch/\">growing your own raspberries\u003c/a> is that you can pretty much forget about the vines for most of the year. In my backyard, they sit alongside a fence near the barbecue. Throughout the summer they pretty much act as a green foliage background to cover up the fence. When summer is done, their leaves change color a bit and then start to fall, memories of their luscious fruit barely concealed by the apples that are ripening heavily above them. By the time winter arrives, I’m focused on pruning, cutting back dead wooden stalks to make room for younger shoots that will emerge soon, the skeletons of old flower buds that once housed berries now dry and sitting vacant. When spring arrives I am struck with just how lovely the small white flower buds are, peaking out of the verdant green leaves that are new and growing toward the sky. I’m always amazed at just how tall those vines then become in the span of a month or two, maturing and getting leggy like a young teenager until they reach the lower limbs of my apple tree. And then just when I’m getting ready for summer, the berries appear. It’s clandestine at first, with only a few hiding under lower leaves, their rich raspberry red peeking out. Excited and anxious to taste them, my family stands right out amidst the vines, eating as we pick, with none making their way into the house. Each day more berries ripen, until we are overwhelmed with them a week later, the vines literally drooping, laden with fruit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/freshly-picked-raspberries1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/freshly-picked-raspberries1.jpg\" alt=\"freshly picked raspberries\" title=\"freshly picked raspberries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28733\">\u003c/a>\u003c/p>\n\u003cp>It seem miraculous just how big my patch has become, and numerous the berries. After all, I planted only one lone vine in a gallon pot six years ago. Since that time, my patch has grown from a small one-foot area to 10 feet, now spanning half my side yard. Even better is that these vines are thornless, so I can let my kids romp through them on berry-picking missions without worrying about scratched arms or poked faces.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So what do we do with our haul of berries? In years past we have eaten our share of berry shortcakes and I’ve also tried my hand at making raspberry jam. This year, however, I decided to focus on making tarts. After years of purchasing expensive pastry cream and fruit tarts from \u003ca href=\"http://www.lafarine.com/tarts.html\">La Farine\u003c/a>, I thought it was time to get over my fear of making the perfect crust and cream filling. When all was said and done, my trusty pie crust recipe (which is really BAB blogger, Kim Laidlaw’s crust recipe) worked beautifully, and the pastry cream (a Williams-Sonoma recipe) couldn’t have been easier to whip up. My husband even said he liked the tart better than La Farine’s, although I wonder if he just liked saving the money.\u003c/p>\n\u003cp>So if you find yourself with some sweet ripe raspberries, try making a tart. It’s really the nicest way I can think of to bask in the season.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/raspberry-tart1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/raspberry-tart1.jpg\" alt=\"raspberry tart\" title=\"raspberry tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28734 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Seasonal Raspberry Tart with Pastry Cream\u003c/strong>\u003cbr>\n\u003cem>A summer tart made with freshly prepared pastry cream, a flaky crust and just-picked raspberries.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 50 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups fresh raspberries (washed and air dried)\u003cbr>\n1 batch pastry cream (see recipe below)\u003cbr>\n1 batch of tart dough (see recipe below)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Fit tart dough into your pan and \u003ca href=\"http://en.wikipedia.org/wiki/Blind-baking\">blind bake\u003c/a> for 20 minutes at 350 degrees. Be sure to set some foil or parchment paper on top of the dough and then weigh it down with either pie weights or dried beans (which will become inedible after baking) to keep the dough from bubbling up in the oven.\u003c/p>\n\u003cp>2. Remove tart dough from the oven and remove the pie weights/beans and parchment paper/foil. Bake for another 10 minutes or until golden brown. Remove from oven and cool.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/prebaked-tart-crust2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/prebaked-tart-crust2.jpg\" alt=\"prebaked tart crust\" title=\"prebaked tart crust\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28740\">\u003c/a>\u003c/p>\n\u003cp>3. When crust is cooled, spread the pastry cream along the bottom and then nestle the raspberries on top. You can dump them all on or organize in circles for a more uniform appearance.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/placing-the-berries-on-the-tart2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/placing-the-berries-on-the-tart2.jpg\" alt=\"placing the berries on the tart\" title=\"placing the berries on the tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28741\">\u003c/a>\u003c/p>\n\u003cp>4. Serve as is or top with whipped cream.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Pastry Cream\u003c/strong>\u003cbr>\n\u003cem>(From \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776\">Williams-Sonoma Cooking at Home\u003c/a> by Chuck Williams and Kristine Kidd, printed with permission from Weldon Owen)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cook time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 cup\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup milk\u003cbr>\n2 egg yolks\u003cbr>\n1/4 cup sugar\u003cbr>\n4 1/2 teaspoons cornstarch\u003cbr>\npinch of salt\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\n1 teaspoon pure vanilla extract\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small, heavy saucepan over medium heat, bring the milk to a simmer. Meanwhile, in a heatproof bowl, whisk together the egg yolks, sugar, cornstarch, and salt until well blended. Slowly add about one-third of the hot milk to the bowl with the yolk-sugar mixture, whisking constantly. Then pour the combined mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens slightly, about 3 minutes. Continue cooking, stirring constantly, for 1 minute longer.\u003c/p>\n\u003cp>Remove from the heat and pour through a fine-mesh sieve placed over a heatproof bowl. Gently stir in the butter until melted, then stir in the vanilla. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Poke a few holes in the plastic wrap to hasten cooling. Let cool, then cover tightly and refrigerate until well chilled, at least 2 hours, or up to 3 days.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Flaky Pie or Tart Dough\u003c/strong>\u003cbr>\n(\u003cem>Adapted from a recipe by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>\u003c/em>)\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 10 minutes + 30 minutes refrigeration\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> Enough for one 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cups all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n6 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/4 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n",
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"excerpt": "It is time once again for my annual raspberry post. You see, early June is my time to contemplate all things raspberry. Why now? What’s stopping me from meditating on the delights of baked and fresh raspberry dishes in, say, April when spring starts, or July when everyone is making juicy fruit crisps? The answer is simple really: raspberries are actually in season now. Not in April or July. Now. Sure you can buy raspberries all year long; and if you’re a commercial grower I’m sure you can extend the season from early spring to late summer or even fall. But if you are a home gardener, this is your raspberry moment. ",
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"description": "It is time once again for my annual raspberry post. You see, early June is my time to contemplate all things raspberry. Why now? What’s stopping me from meditating on the delights of baked and fresh raspberry dishes in, say, April when spring starts, or July when everyone is making juicy fruit crisps? The answer is simple really: raspberries are actually in season now. Not in April or July. Now. Sure you can buy raspberries all year long; and if you’re a commercial grower I’m sure you can extend the season from early spring to late summer or even fall. But if you are a home gardener, this is your raspberry moment. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/slice-of-raspberry-tart1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/slice-of-raspberry-tart1.jpg\" alt=\"slice of raspberry tart\" title=\"slice of raspberry tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28732\">\u003c/a>\u003c/p>\n\u003cp>It is time once again for my annual raspberry post. You see, early June is my time to contemplate all things raspberry. Why now? What’s stopping me from meditating on the delights of baked and fresh raspberry dishes in, say, April when spring starts, or July when everyone is making juicy fruit crisps? The answer is simple really: raspberries are actually in season now. Not in April or July. Now. Sure you can buy raspberries all year long; and if you’re a commercial grower I’m sure you can extend the season from early spring to late summer or even fall. But if you are a home gardener, this is your raspberry moment. \u003c/p>\n\u003cp>One thing to know about \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/19/growing-your-own-raspberry-patch/\">growing your own raspberries\u003c/a> is that you can pretty much forget about the vines for most of the year. In my backyard, they sit alongside a fence near the barbecue. Throughout the summer they pretty much act as a green foliage background to cover up the fence. When summer is done, their leaves change color a bit and then start to fall, memories of their luscious fruit barely concealed by the apples that are ripening heavily above them. By the time winter arrives, I’m focused on pruning, cutting back dead wooden stalks to make room for younger shoots that will emerge soon, the skeletons of old flower buds that once housed berries now dry and sitting vacant. When spring arrives I am struck with just how lovely the small white flower buds are, peaking out of the verdant green leaves that are new and growing toward the sky. I’m always amazed at just how tall those vines then become in the span of a month or two, maturing and getting leggy like a young teenager until they reach the lower limbs of my apple tree. And then just when I’m getting ready for summer, the berries appear. It’s clandestine at first, with only a few hiding under lower leaves, their rich raspberry red peeking out. Excited and anxious to taste them, my family stands right out amidst the vines, eating as we pick, with none making their way into the house. Each day more berries ripen, until we are overwhelmed with them a week later, the vines literally drooping, laden with fruit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/freshly-picked-raspberries1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/freshly-picked-raspberries1.jpg\" alt=\"freshly picked raspberries\" title=\"freshly picked raspberries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28733\">\u003c/a>\u003c/p>\n\u003cp>It seem miraculous just how big my patch has become, and numerous the berries. After all, I planted only one lone vine in a gallon pot six years ago. Since that time, my patch has grown from a small one-foot area to 10 feet, now spanning half my side yard. Even better is that these vines are thornless, so I can let my kids romp through them on berry-picking missions without worrying about scratched arms or poked faces.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So what do we do with our haul of berries? In years past we have eaten our share of berry shortcakes and I’ve also tried my hand at making raspberry jam. This year, however, I decided to focus on making tarts. After years of purchasing expensive pastry cream and fruit tarts from \u003ca href=\"http://www.lafarine.com/tarts.html\">La Farine\u003c/a>, I thought it was time to get over my fear of making the perfect crust and cream filling. When all was said and done, my trusty pie crust recipe (which is really BAB blogger, Kim Laidlaw’s crust recipe) worked beautifully, and the pastry cream (a Williams-Sonoma recipe) couldn’t have been easier to whip up. My husband even said he liked the tart better than La Farine’s, although I wonder if he just liked saving the money.\u003c/p>\n\u003cp>So if you find yourself with some sweet ripe raspberries, try making a tart. It’s really the nicest way I can think of to bask in the season.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/raspberry-tart1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/raspberry-tart1.jpg\" alt=\"raspberry tart\" title=\"raspberry tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28734 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Seasonal Raspberry Tart with Pastry Cream\u003c/strong>\u003cbr>\n\u003cem>A summer tart made with freshly prepared pastry cream, a flaky crust and just-picked raspberries.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 50 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups fresh raspberries (washed and air dried)\u003cbr>\n1 batch pastry cream (see recipe below)\u003cbr>\n1 batch of tart dough (see recipe below)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Fit tart dough into your pan and \u003ca href=\"http://en.wikipedia.org/wiki/Blind-baking\">blind bake\u003c/a> for 20 minutes at 350 degrees. Be sure to set some foil or parchment paper on top of the dough and then weigh it down with either pie weights or dried beans (which will become inedible after baking) to keep the dough from bubbling up in the oven.\u003c/p>\n\u003cp>2. Remove tart dough from the oven and remove the pie weights/beans and parchment paper/foil. Bake for another 10 minutes or until golden brown. Remove from oven and cool.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/prebaked-tart-crust2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/prebaked-tart-crust2.jpg\" alt=\"prebaked tart crust\" title=\"prebaked tart crust\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28740\">\u003c/a>\u003c/p>\n\u003cp>3. When crust is cooled, spread the pastry cream along the bottom and then nestle the raspberries on top. You can dump them all on or organize in circles for a more uniform appearance.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/placing-the-berries-on-the-tart2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/placing-the-berries-on-the-tart2.jpg\" alt=\"placing the berries on the tart\" title=\"placing the berries on the tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28741\">\u003c/a>\u003c/p>\n\u003cp>4. Serve as is or top with whipped cream.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Pastry Cream\u003c/strong>\u003cbr>\n\u003cem>(From \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776\">Williams-Sonoma Cooking at Home\u003c/a> by Chuck Williams and Kristine Kidd, printed with permission from Weldon Owen)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cook time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 cup\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup milk\u003cbr>\n2 egg yolks\u003cbr>\n1/4 cup sugar\u003cbr>\n4 1/2 teaspoons cornstarch\u003cbr>\npinch of salt\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\n1 teaspoon pure vanilla extract\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small, heavy saucepan over medium heat, bring the milk to a simmer. Meanwhile, in a heatproof bowl, whisk together the egg yolks, sugar, cornstarch, and salt until well blended. Slowly add about one-third of the hot milk to the bowl with the yolk-sugar mixture, whisking constantly. Then pour the combined mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens slightly, about 3 minutes. Continue cooking, stirring constantly, for 1 minute longer.\u003c/p>\n\u003cp>Remove from the heat and pour through a fine-mesh sieve placed over a heatproof bowl. Gently stir in the butter until melted, then stir in the vanilla. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Poke a few holes in the plastic wrap to hasten cooling. Let cool, then cover tightly and refrigerate until well chilled, at least 2 hours, or up to 3 days.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Flaky Pie or Tart Dough\u003c/strong>\u003cbr>\n(\u003cem>Adapted from a recipe by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>\u003c/em>)\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 10 minutes + 30 minutes refrigeration\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> Enough for one 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cups all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n6 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/4 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pasta Puttanesca",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-7.jpg\" alt=\"Pasta Puttanesca\" title=\"Pasta Puttanesca\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28673\">\u003c/a>\u003cbr>\n\u003cem>Whore-y Pasta\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Pasta Puttanesca\u003c/em>\u003c/strong> roughly translates as \"\u003cstrong>pasta in the style of a whore\u003c/strong>\" -- no doubt an enterprising whore who's a little salty, a little spicy, and has plenty of bite to her. You may be wondering how this dish got its colorful name. Legend has it \"ladies of the night\" would lure customers into houses of ill repute with the enticing aroma of this sauce simmering away. Alternately, they would make this for themselves because it was a quick and easy meal that wouldn’t take much time away from their \u003cem>biznaz\u003c/em>. \u003c/p>\n\u003cp>Quick, easy, cheap, delicious…qualities any busy working girl/harlot could appreciate. \u003cem>Pasta Puttanesca\u003c/em> makes a great spur-of-the-moment meal because it can be thrown together using ingredients in your pantry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-4.jpg\" alt=\"Pasta Puttanesca pantry staples\" title=\"Pasta Puttanesca pantry staples\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28672\">\u003c/a>\u003cbr>\n\u003cem>Pantry staples\u003c/em>\u003c/p>\n\u003cp>The dish is full of salt and brine -- \u003cstrong>olives\u003c/strong>, \u003cstrong>capers\u003c/strong>, \u003cstrong>anchovies\u003c/strong> -- flavors typical of Southern Italian cuisine. Canned \u003cstrong>Italian tuna\u003c/strong> soaked in olive oil plays well off of the anchovies and \u003cstrong>tomato sauce\u003c/strong>, and adds protein and body to the meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-3.jpg\" alt=\"Pasta Puttanesca fresh ingredients\" title=\"Pasta Puttanesca fresh ingredients\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28671\">\u003c/a>\u003cbr>\n\u003cem>Fresh elements\u003c/em>\u003c/p>\n\u003cp>I've thrown in some fresh touches to this \u003cem>Puttanesca\u003c/em>, but in a pinch you could omit the \u003cstrong>eggplant\u003c/strong>, \u003cstrong>onion\u003c/strong>, \u003cstrong>garlic\u003c/strong>, or \u003cstrong>fresh herbs\u003c/strong>, and the essence of the dish would remain intact.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-1.jpg\" alt=\"Chive blossoms\" title=\"Chive blossoms\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28670\">\u003c/a>\u003cbr>\n\u003cem>Chive blossoms\u003c/em>\u003c/p>\n\u003cp>I would normally garnish this with fresh oregano or parsley, but a sly animal had just stolen the parsley from under my nose. Luckily, my mom’s garden had a lovely bunch of chive blossoms still intact. The faint oniony twang worked well with the other aromatics, and the tiny purple blossoms even accented the deep hue of the eggplant.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In no time, we had a steaming hearty bowl of pasta to dig into, full of vibrant, sassy flavors. Those ladies of the night were on to something when they came up with this. Who would've thought? Whore-y pasta: customer satisfaction, guaranteed. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Pasta Puttanesca\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cbr>\n\u003cem>A quick and easy pasta dish full of vibrant, sassy flavors (purportedly invented by \"ladies of the night\" who lured in customers with the scent of this simmering away). \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-8.jpg\" alt=\"Pasta Puttanesca\" title=\"Pasta Puttanesca\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28674 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">10 min\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Total time:\u003c/strong> \u003cspan class=\"duration\">25 min\u003cspan class=\"value-title\" title=\"PT25M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">24 ounces tomato sauce \u003c/li>\n\u003cli class=\"ingredient\">16 ounces spaghetti or angel hair pasta\u003c/li>\n\u003cli class=\"ingredient\">5 ounces Italian tuna, packed in olive oil\u003c/li>\n\u003cli class=\"ingredient\">2 ounces anchovies, packed in olive oil\u003c/li>\n\u003cli class=\"ingredient\">1 eggplant, diced (and peeled if you prefer) \u003c/li>\n\u003cli class=\"ingredient\">1 small onion, diced\u003c/li>\n\u003cli class=\"ingredient\">2 cloves garlic, minced\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup olives (green or Kalamata), roughly chopped\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon capers\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon sugar\u003c/li>\n\u003cli class=\"ingredient\">Red pepper flakes to taste\u003c/li>\n\u003cli class=\"ingredient\">A handful of fresh oregano, parsley, or chives (finely chopped) \u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Bring a large pot of salted water to boil and cook the pasta.\u003c/li>\n\u003cli>Over medium heat, pour the olive oil from the tuna and anchovies into a large saucepan. Add the onion and sautee until translucent. Add the eggplant and garlic; sautee until the eggplant is softened and the onions begin to caramelize. \u003c/li>\n\u003cli>Add the anchovies and stir until they have melted down. Add the tuna, breaking it into small chunks, and saute for another minute or so. \u003c/li>\n\u003cli>Add the tomato sauce, olives, capers, sugar, and red pepper flakes. Bring to a simmer. Serve over pasta and garnish with fresh herbs. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition:\u003c/strong> \u003cem>Italian\u003c/em>\u003c/p>\n\u003c/fieldset>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-7.jpg\" alt=\"Pasta Puttanesca\" title=\"Pasta Puttanesca\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28673\">\u003c/a>\u003cbr>\n\u003cem>Whore-y Pasta\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Pasta Puttanesca\u003c/em>\u003c/strong> roughly translates as \"\u003cstrong>pasta in the style of a whore\u003c/strong>\" -- no doubt an enterprising whore who's a little salty, a little spicy, and has plenty of bite to her. You may be wondering how this dish got its colorful name. Legend has it \"ladies of the night\" would lure customers into houses of ill repute with the enticing aroma of this sauce simmering away. Alternately, they would make this for themselves because it was a quick and easy meal that wouldn’t take much time away from their \u003cem>biznaz\u003c/em>. \u003c/p>\n\u003cp>Quick, easy, cheap, delicious…qualities any busy working girl/harlot could appreciate. \u003cem>Pasta Puttanesca\u003c/em> makes a great spur-of-the-moment meal because it can be thrown together using ingredients in your pantry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-4.jpg\" alt=\"Pasta Puttanesca pantry staples\" title=\"Pasta Puttanesca pantry staples\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28672\">\u003c/a>\u003cbr>\n\u003cem>Pantry staples\u003c/em>\u003c/p>\n\u003cp>The dish is full of salt and brine -- \u003cstrong>olives\u003c/strong>, \u003cstrong>capers\u003c/strong>, \u003cstrong>anchovies\u003c/strong> -- flavors typical of Southern Italian cuisine. Canned \u003cstrong>Italian tuna\u003c/strong> soaked in olive oil plays well off of the anchovies and \u003cstrong>tomato sauce\u003c/strong>, and adds protein and body to the meal.\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/24/2011/06/2011_06_pasta_puttanesca-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-3.jpg\" alt=\"Pasta Puttanesca fresh ingredients\" title=\"Pasta Puttanesca fresh ingredients\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28671\">\u003c/a>\u003cbr>\n\u003cem>Fresh elements\u003c/em>\u003c/p>\n\u003cp>I've thrown in some fresh touches to this \u003cem>Puttanesca\u003c/em>, but in a pinch you could omit the \u003cstrong>eggplant\u003c/strong>, \u003cstrong>onion\u003c/strong>, \u003cstrong>garlic\u003c/strong>, or \u003cstrong>fresh herbs\u003c/strong>, and the essence of the dish would remain intact.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-1.jpg\" alt=\"Chive blossoms\" title=\"Chive blossoms\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28670\">\u003c/a>\u003cbr>\n\u003cem>Chive blossoms\u003c/em>\u003c/p>\n\u003cp>I would normally garnish this with fresh oregano or parsley, but a sly animal had just stolen the parsley from under my nose. Luckily, my mom’s garden had a lovely bunch of chive blossoms still intact. The faint oniony twang worked well with the other aromatics, and the tiny purple blossoms even accented the deep hue of the eggplant.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In no time, we had a steaming hearty bowl of pasta to dig into, full of vibrant, sassy flavors. Those ladies of the night were on to something when they came up with this. Who would've thought? Whore-y pasta: customer satisfaction, guaranteed. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Pasta Puttanesca\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cbr>\n\u003cem>A quick and easy pasta dish full of vibrant, sassy flavors (purportedly invented by \"ladies of the night\" who lured in customers with the scent of this simmering away). \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-8.jpg\" alt=\"Pasta Puttanesca\" title=\"Pasta Puttanesca\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28674 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">10 min\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Total time:\u003c/strong> \u003cspan class=\"duration\">25 min\u003cspan class=\"value-title\" title=\"PT25M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">24 ounces tomato sauce \u003c/li>\n\u003cli class=\"ingredient\">16 ounces spaghetti or angel hair pasta\u003c/li>\n\u003cli class=\"ingredient\">5 ounces Italian tuna, packed in olive oil\u003c/li>\n\u003cli class=\"ingredient\">2 ounces anchovies, packed in olive oil\u003c/li>\n\u003cli class=\"ingredient\">1 eggplant, diced (and peeled if you prefer) \u003c/li>\n\u003cli class=\"ingredient\">1 small onion, diced\u003c/li>\n\u003cli class=\"ingredient\">2 cloves garlic, minced\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup olives (green or Kalamata), roughly chopped\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon capers\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon sugar\u003c/li>\n\u003cli class=\"ingredient\">Red pepper flakes to taste\u003c/li>\n\u003cli class=\"ingredient\">A handful of fresh oregano, parsley, or chives (finely chopped) \u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Bring a large pot of salted water to boil and cook the pasta.\u003c/li>\n\u003cli>Over medium heat, pour the olive oil from the tuna and anchovies into a large saucepan. Add the onion and sautee until translucent. Add the eggplant and garlic; sautee until the eggplant is softened and the onions begin to caramelize. \u003c/li>\n\u003cli>Add the anchovies and stir until they have melted down. Add the tuna, breaking it into small chunks, and saute for another minute or so. \u003c/li>\n\u003cli>Add the tomato sauce, olives, capers, sugar, and red pepper flakes. Bring to a simmer. Serve over pasta and garnish with fresh herbs. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition:\u003c/strong> \u003cem>Italian\u003c/em>\u003c/p>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gobba Gobba Hey!",
"title": "Gobba Gobba Hey!",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28425\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/steven.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/steven-300x225.jpg\" alt=\"steven gdula\" title=\"steven gdula\" width=\"300\" height=\"225\" class=\"size-medium wp-image-28425\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steven Gdula, Founder of Gobba Gobba Hey\u003c/figcaption>\u003c/figure>\n\u003cp>Flashback to Summer '09; that was when I first heard rumblings about a new generation of creative street food entrepreneurs that were causing a stir in the local SF culinary scene. Some of the original individuals included Curtis Kimball, the \u003ca href=\"https://twitter.com/#!/cremebruleecart\">Crème Brûlée Man\u003c/a>, who could make you a delicious crème brûlée \u003ca href=\"http://www.flickr.com/photos/plattyjo/3771650324/\">right on the spot\u003c/a>; and his brother Brian, \u003ca href=\"https://twitter.com/#!/magiccurrykart\">the Magic Curry Man\u003c/a>, who whipped up a tasty Thai concoction from \u003ca href=\"http://www.flickr.com/photos/plattyjo/3770849763\">his humble portable kitchen\u003c/a>. \u003c/p>\n\u003cp>These were lo-fi dining affairs with a twist. They elevated street food beyond the usual greasy fare of hot dogs, pretzels and other fast food and provided an upscale alternative. And part of the fun was cyber-stalking them via \u003ca href=\"https://twitter.com/\">Twitter\u003c/a>; these nomadic vendors rotated their locations on a regular basis, so hungry customers tracked them down once they revealed their daily location. \u003c/p>\n\u003cp>Another early pioneer of the nouvelle cuisine of the streets was \u003ca href=\"https://twitter.com/#!/gobbagobbahey\">Steven Gdula\u003c/a> of \u003ca href=\"http://gobbagobbahey.com/\">Gobba Gobba Hey\u003c/a>, whose name pays homage to the punk rock band The Ramones and their classic catchphrase \u003ca href=\"http://en.wikipedia.org/wiki/Gabba_Gabba_Hey\">Gabba Gabba Hey\u003c/a>. \u003c/p>\n\u003cp>Author of \"\u003cem>\u003ca href=\"http://www.nytimes.com/2007/12/30/books/review/Browning-t.html\">The Warmest Room in the House: How the Kitchen Became the Heart of the Twentieth-Century American Home\u003c/a>\u003c/em>,\" Steven moved to San Francisco from the East Coast in 2008 to seek new opportunities. But, according to his blog, \u003c/p>\n\u003cblockquote>\u003cp>\"Shortly after unloading the last box and settling into our new home here this past fall, like so many other people, I started to lose my sources of income. As a freelance writer there just wasn’t that much work to be had. Magazines and newspapers were getting smaller. Some folded entirely. Also, I was new to a city where there were many established writers already ahead of me at the various outlets I approached. But writers have to write just as painters have to paint and musicians have to make music, so I did what so many others have done. I returned to my blog to keep my fingers moving and my thoughts flowing. And then I started baking regularly just to, well, just to see what would happen.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28423\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/4048071264_cf2d251b0e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/4048071264_cf2d251b0e-300x199.jpg\" alt=\"orange saffron gob\" title=\"orange saffron gob\" width=\"300\" height=\"199\" class=\"size-medium wp-image-28423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orange Saffron Gob. Photo by Jenn Chen.\u003c/figcaption>\u003c/figure>\n\u003cp>Steven started to bake \"gobs,\" or as he describes it in his upcoming collection of recipes, \u003cem>\u003cstrong>Gobba Gobba Hey: A Gob Cookbook\u003c/strong>\u003c/em>, \"two domes of moist, dense cake with filling in the middle...kind of like a cupcake sandwich.\" These were \"one of my favorite confections as a kid. Growing up in Pennsylvania they were everywhere. You could find them at church bake sales, school bake sales, birthday parties, stores and even in some gas stations on the counter right next to the cash register. I haven’t seen anything like them since moving here to San Francisco so I set out to fill the void.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And fill he did. \"Wanting to bring some excitement to his game\" in the \"new food capital of the world,\" he went beyond the classic chocolate-and-vanilla standard of his youth and created more exotic flavors made with organic ingredients such as Orange, Cardamom Ginger with Saffron Filling and Black Cherry and Chocolate with Lime Butter Cream. (Full disclosure: I became an early groupie of Steven's and these were two of the three flavors that I served at \u003ca href=\"http://www.flickr.com/photos/thousandfold/4047328105/in/set-72157622545118825\">my wedding\u003c/a> in lieu of the traditional cake in the fall of 2010.)\u003c/p>\n\u003cp>Flash forward to the present-day, and street food is more popular than ever with big \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/24/sf-street-food-fanatics-unite/\">festivals\u003c/a>, the advent of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/13/food-trucks-toasty-melts-is-grilled-cheese-goodness/\">high-profile food trucks\u003c/a>, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">crowded weekly events\u003c/a>. Steven's grown his business as well, with an online storefront at \u003ca href=\"http://gobbagobbahey.foodzie.com/\">Foodzie\u003c/a> and plans for a \u003ca href=\"http://thewarmestroominthehouse.blogspot.com/2011/02/from-tray-to-truck.html\">truck\u003c/a> to help promote his upcoming book that will be available in late August. Start warming your ovens now for 52 recipes including Irish Coffee Gobs with Bushmills & Bailey Irish Cream, Kabocha Garam Masala Gobs with Orange Honey filling and Zucchini Gobs with Lemon-Ginger filling.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Original Chocolate & Vanilla Gobs\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 3 dozen complete gobs\u003c/p>\n\u003cp>\u003cstrong>For The Batter:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 cups all-purpose flour\u003cbr>\n3/4 cup cocoa flour\u003cbr>\n1/2 teaspoon baking powder\u003cbr>\n2 teaspoons baking soda\u003cbr>\n1 teaspoon salt\u003cbr>\n1/2 cup vegetable shortening, such as Crisco\u003cbr>\n2 cups sugar, sifted\u003cbr>\n2 eggs, at room temperature\u003cbr>\n1 teaspoon vanilla\u003cbr>\n1 cup buttermilk, at room temperature\u003cbr>\n1/2 cup 1 cup water, or as needed\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 350F. Line three 8-by-13 inch cookie sheets with parchment paper. \u003c/p>\n\u003cp>2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Whisk the dry ingredients thoroughly. \u003c/p>\n\u003cp>3 In another large bowl, cream together the sugar and vegetable shortening with a mixer on medium speed. Add the eggs and vanilla to the creamed ingredients, and blend on medium-high until the mixture looks like dense pudding.\u003c/p>\n\u003cp>4. Alternate adding the dry ingredients and the buttermilk to the egg mixture, mixing on medium speed after each addition. Then add the sour cream, and mix well. Add water if needed to thin the batter. (\"Go lightly\" was my mom's original instruction.)\u003c/p>\n\u003cp>5. Using a tablespoon or a pastry bag, drop 1 1/2 inch rounds of batter on the prepared cookie sheets, leaving 1 inch between each round. Bake them approximately 8 minutes, or until the gob domes have risen. Remove the gobs to a wire rack to cool.\u003c/p>\n\u003cp>\u003cstrong>For The Filling\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup milk\u003cbr>\n4 tablespoons all-purpose flour\u003cbr>\n1/2 cup vegetable shortening, such as Crisco\u003cbr>\n1/2 cup margarine\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1 cup granulated sugar, or 2 cups confectioners' sugar, sifted\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Heat the milk in a saucepan over low heat. Bring to a simmer, immediately add the flour. Whisk. Continue mixing over low heat til mixture thickens, approximately 3 to 5 minutes.\u003c/p>\n\u003cp>2. With a mixer on medium speed, cream together the vegetable shortening and margarine. Add the vanilla and sugar, and mix on medium-high.\u003c/p>\n\u003cp>3. Add the cooled milk-flour mixture to the creamed ingredients, and beat until the mixture is fluffy; scrape the bowl with a spatula to reincorporate the ingredients if necessary.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. To frost the gobs, flip the baked gob domes over on a cookie sheet and match up pairs of similarly shaped domes. Add 1 tablespoon of filling to the flat side of an overturned dome, then place another dome on top, sandwich-style. Allow the gobs to fully set by refrigerating them on a baking sheet for at least 1 hour. Wrap the gobs in cellophane to prevent them from drying out. \u003c/p>\n\n",
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"excerpt": "A cookbook filled with 52 recipes from Gobba Gobba Hey maestro Steven Gdula will be available in late August. Recipe for Original Chocolate & Vanilla Gobs included.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28425\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/steven.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/steven-300x225.jpg\" alt=\"steven gdula\" title=\"steven gdula\" width=\"300\" height=\"225\" class=\"size-medium wp-image-28425\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steven Gdula, Founder of Gobba Gobba Hey\u003c/figcaption>\u003c/figure>\n\u003cp>Flashback to Summer '09; that was when I first heard rumblings about a new generation of creative street food entrepreneurs that were causing a stir in the local SF culinary scene. Some of the original individuals included Curtis Kimball, the \u003ca href=\"https://twitter.com/#!/cremebruleecart\">Crème Brûlée Man\u003c/a>, who could make you a delicious crème brûlée \u003ca href=\"http://www.flickr.com/photos/plattyjo/3771650324/\">right on the spot\u003c/a>; and his brother Brian, \u003ca href=\"https://twitter.com/#!/magiccurrykart\">the Magic Curry Man\u003c/a>, who whipped up a tasty Thai concoction from \u003ca href=\"http://www.flickr.com/photos/plattyjo/3770849763\">his humble portable kitchen\u003c/a>. \u003c/p>\n\u003cp>These were lo-fi dining affairs with a twist. They elevated street food beyond the usual greasy fare of hot dogs, pretzels and other fast food and provided an upscale alternative. And part of the fun was cyber-stalking them via \u003ca href=\"https://twitter.com/\">Twitter\u003c/a>; these nomadic vendors rotated their locations on a regular basis, so hungry customers tracked them down once they revealed their daily location. \u003c/p>\n\u003cp>Another early pioneer of the nouvelle cuisine of the streets was \u003ca href=\"https://twitter.com/#!/gobbagobbahey\">Steven Gdula\u003c/a> of \u003ca href=\"http://gobbagobbahey.com/\">Gobba Gobba Hey\u003c/a>, whose name pays homage to the punk rock band The Ramones and their classic catchphrase \u003ca href=\"http://en.wikipedia.org/wiki/Gabba_Gabba_Hey\">Gabba Gabba Hey\u003c/a>. \u003c/p>\n\u003cp>Author of \"\u003cem>\u003ca href=\"http://www.nytimes.com/2007/12/30/books/review/Browning-t.html\">The Warmest Room in the House: How the Kitchen Became the Heart of the Twentieth-Century American Home\u003c/a>\u003c/em>,\" Steven moved to San Francisco from the East Coast in 2008 to seek new opportunities. But, according to his blog, \u003c/p>\n\u003cblockquote>\u003cp>\"Shortly after unloading the last box and settling into our new home here this past fall, like so many other people, I started to lose my sources of income. As a freelance writer there just wasn’t that much work to be had. Magazines and newspapers were getting smaller. Some folded entirely. Also, I was new to a city where there were many established writers already ahead of me at the various outlets I approached. But writers have to write just as painters have to paint and musicians have to make music, so I did what so many others have done. I returned to my blog to keep my fingers moving and my thoughts flowing. And then I started baking regularly just to, well, just to see what would happen.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28423\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/4048071264_cf2d251b0e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/4048071264_cf2d251b0e-300x199.jpg\" alt=\"orange saffron gob\" title=\"orange saffron gob\" width=\"300\" height=\"199\" class=\"size-medium wp-image-28423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orange Saffron Gob. Photo by Jenn Chen.\u003c/figcaption>\u003c/figure>\n\u003cp>Steven started to bake \"gobs,\" or as he describes it in his upcoming collection of recipes, \u003cem>\u003cstrong>Gobba Gobba Hey: A Gob Cookbook\u003c/strong>\u003c/em>, \"two domes of moist, dense cake with filling in the middle...kind of like a cupcake sandwich.\" These were \"one of my favorite confections as a kid. Growing up in Pennsylvania they were everywhere. You could find them at church bake sales, school bake sales, birthday parties, stores and even in some gas stations on the counter right next to the cash register. I haven’t seen anything like them since moving here to San Francisco so I set out to fill the void.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And fill he did. \"Wanting to bring some excitement to his game\" in the \"new food capital of the world,\" he went beyond the classic chocolate-and-vanilla standard of his youth and created more exotic flavors made with organic ingredients such as Orange, Cardamom Ginger with Saffron Filling and Black Cherry and Chocolate with Lime Butter Cream. (Full disclosure: I became an early groupie of Steven's and these were two of the three flavors that I served at \u003ca href=\"http://www.flickr.com/photos/thousandfold/4047328105/in/set-72157622545118825\">my wedding\u003c/a> in lieu of the traditional cake in the fall of 2010.)\u003c/p>\n\u003cp>Flash forward to the present-day, and street food is more popular than ever with big \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/24/sf-street-food-fanatics-unite/\">festivals\u003c/a>, the advent of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/13/food-trucks-toasty-melts-is-grilled-cheese-goodness/\">high-profile food trucks\u003c/a>, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">crowded weekly events\u003c/a>. Steven's grown his business as well, with an online storefront at \u003ca href=\"http://gobbagobbahey.foodzie.com/\">Foodzie\u003c/a> and plans for a \u003ca href=\"http://thewarmestroominthehouse.blogspot.com/2011/02/from-tray-to-truck.html\">truck\u003c/a> to help promote his upcoming book that will be available in late August. Start warming your ovens now for 52 recipes including Irish Coffee Gobs with Bushmills & Bailey Irish Cream, Kabocha Garam Masala Gobs with Orange Honey filling and Zucchini Gobs with Lemon-Ginger filling.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Original Chocolate & Vanilla Gobs\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 3 dozen complete gobs\u003c/p>\n\u003cp>\u003cstrong>For The Batter:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 cups all-purpose flour\u003cbr>\n3/4 cup cocoa flour\u003cbr>\n1/2 teaspoon baking powder\u003cbr>\n2 teaspoons baking soda\u003cbr>\n1 teaspoon salt\u003cbr>\n1/2 cup vegetable shortening, such as Crisco\u003cbr>\n2 cups sugar, sifted\u003cbr>\n2 eggs, at room temperature\u003cbr>\n1 teaspoon vanilla\u003cbr>\n1 cup buttermilk, at room temperature\u003cbr>\n1/2 cup 1 cup water, or as needed\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 350F. Line three 8-by-13 inch cookie sheets with parchment paper. \u003c/p>\n\u003cp>2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Whisk the dry ingredients thoroughly. \u003c/p>\n\u003cp>3 In another large bowl, cream together the sugar and vegetable shortening with a mixer on medium speed. Add the eggs and vanilla to the creamed ingredients, and blend on medium-high until the mixture looks like dense pudding.\u003c/p>\n\u003cp>4. Alternate adding the dry ingredients and the buttermilk to the egg mixture, mixing on medium speed after each addition. Then add the sour cream, and mix well. Add water if needed to thin the batter. (\"Go lightly\" was my mom's original instruction.)\u003c/p>\n\u003cp>5. Using a tablespoon or a pastry bag, drop 1 1/2 inch rounds of batter on the prepared cookie sheets, leaving 1 inch between each round. Bake them approximately 8 minutes, or until the gob domes have risen. Remove the gobs to a wire rack to cool.\u003c/p>\n\u003cp>\u003cstrong>For The Filling\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup milk\u003cbr>\n4 tablespoons all-purpose flour\u003cbr>\n1/2 cup vegetable shortening, such as Crisco\u003cbr>\n1/2 cup margarine\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1 cup granulated sugar, or 2 cups confectioners' sugar, sifted\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Heat the milk in a saucepan over low heat. Bring to a simmer, immediately add the flour. Whisk. Continue mixing over low heat til mixture thickens, approximately 3 to 5 minutes.\u003c/p>\n\u003cp>2. With a mixer on medium speed, cream together the vegetable shortening and margarine. Add the vanilla and sugar, and mix on medium-high.\u003c/p>\n\u003cp>3. Add the cooled milk-flour mixture to the creamed ingredients, and beat until the mixture is fluffy; scrape the bowl with a spatula to reincorporate the ingredients if necessary.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4. To frost the gobs, flip the baked gob domes over on a cookie sheet and match up pairs of similarly shaped domes. Add 1 tablespoon of filling to the flat side of an overturned dome, then place another dome on top, sandwich-style. Allow the gobs to fully set by refrigerating them on a baking sheet for at least 1 hour. Wrap the gobs in cellophane to prevent them from drying out. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cancer, Cooking, and Courage",
"title": "Cancer, Cooking, and Courage",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Like many modern friendships that are born in our era of social networking, I first \"met\" \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?page_id=2\">Ezra Caldwell\u003c/a> online in 2006. I discovered his \u003ca href=\"http://www.flickr.com/photos/fastboy\">Flickr\u003c/a> account through mutual contacts and was drawn to his extraordinary images of \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72057594070599106/\">dancers\u003c/a>, his \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157603302866924/\">beautiful wife Hillary\u003c/a> and photogenic pooch \u003ca href=\"http://www.flickr.com/photos/fastboy/collections/72157600001856442/\">Putney\u003c/a>. We also happen share a deep devotion to \u003ca href=\"http://www.flickr.com/photos/fastboy/collections/72157623961829924/\">bicycles\u003c/a> and \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157625533249680/\">food\u003c/a>, and he regularly chronicled his endeavors in frame building and cooking. \u003c/p>\n\u003cp>Ezra shared his thoughts with me about cooking via email: \"I think it's important that people eat at home a certain amount of the time. For us it's pretty much every night. We eat out about once every three weeks. There's something about the time spent in the kitchen in the evening that is a real relaxer for me. A meditation. I often drag out food preparation just because I enjoy that time of day.\" \u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003ca href=\"http://www.flickr.com/photos/fastboy/4327318193/in/set-72157607075926461\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ezra.jpg\" alt=\"ezra caldwell\" width=\"161\" height=\"240\" class=\"alignright size-full wp-image-13954\">\u003c/a>\u003c/span>\u003c/p>\n\u003cp>While I had lived in Ezra's hometown of New York City for 13 years, it wasn't until I moved all the way across the country to San Francisco that I finally met Ezra in real life. In the spring of 2007, he and another Flickr friend, \u003ca href=\"http://www.flickr.com/photos/spastica/\">Yohei Morita\u003c/a>, embarked on a trip throughout the U.S. to share bicycle adventures and meet other Flickr comrades. They met \u003ca href=\"http://www.flickr.com/photos/spastica/443432026/\">me \u003c/a>and a mutual Flickr friend, \u003ca href=\"http://www.flickr.com/photos/judah42/\">Judah\u003c/a>, during their visit to the Bay Area. \u003c/p>\n\u003cp>And like many modern time-pressed friendships, we stayed in touch in the virtual realm. And so it was through Flickr that I learned in August of 2008, Ezra was diagnosed with \u003ca href=\"http://www.flickr.com/photos/fastboy/2678131886/in/set-72157607075926461\">colorectal cancer\u003c/a>. In true Ezra fashion, who has never shied away from \u003ca href=\"http://www.flickr.com/photos/fastboy/128177124/in/set-72057594086330497\">baring it all\u003c/a>, he started a blog, \"\u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/\">\u003cem>Teaching Cancer to Cry\u003c/em>\u003c/a>,\" as a \"a way to keep people up-to-date as treatment progresses, and a way for me to look back when all this is over and reminisce.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Six weeks of \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=69\">chemotherapy and radiation treatments\u003c/a> began. Ezra wrote about the \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=45\">tough days\u003c/a>, yet still managed to make us \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=242\">laugh\u003c/a>, too. He even got \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?m=200906\">married\u003c/a> along the way.\u003c/p>\n\u003cp>When he went into \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=324\">remission\u003c/a>, he started posting recipes for \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?cat=4&paged=2\">spinach salad\u003c/a>, \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=348\">sudado de pescado\u003c/a>, and \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=353\">stewed chicken with olives\u003c/a>. His \u003ca href=\"http://www.flickr.com/photos/fastboy/4013516691/in/set-72157625533249680\">lush images\u003c/a> of his elaborate meals mirrored his renewed energy. \u003c/p>\n\u003cp>Then in \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=383\">September of 2010\u003c/a>, the cancer returned. He resumed his \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157607075926461/\">documentation\u003c/a> of the grim realities of his second round with the disease. \u003c/p>\n\u003cp>Through all of this, Ezra still found time and the desire to cook. \u003c/p>\n\u003cblockquote>\u003cp>\"Over the last bunch of months, I was really laid low. I was in a lot of pain, a lot of the time. Having to take pain killers. Spending a lot of time in bed. Happily, though, this time around we found an anti-emetic (anti-nausea) drug that worked! So for most of the winter I would just save up my energy during the day to be able to get out of bed and cook some evening. It meant a lot to me to be able to continue to contribute to the household. I've always done nearly all the cooking, and didn't want treatment to interrupt that. Just about everything else went on the back burner.\"\u003c/p>\u003c/blockquote>\n\u003cp>Cooking also ignited yet another creative project. \u003c/p>\n\u003cblockquote>\u003cp> \"I started making videos, partly because I was getting back into making video and needed a subject, and here was this thing that I was doing every day anyway! I like to encourage people to cook. I think it's a little strange when people don't know how, or believe they can't. Cooking is easy! It's not hard to make yourself really good food. \u003c/p>\n\u003cp>So I started putting instructions for cooking on the blog, and later the videos with the instructions. I think it's sort of a great way to learn. See something done REALLY fast, and then read some instructions for it. You've still got an image in your head of what it looked like, and the instructions can be pretty bare bones. \u003c/p>\n\u003cp>I don't like the word \"recipe.\" I feel as though there's an implication with \"recipes\" that makes people believe that there's a RIGHT way to cook a certain dish. That sort of takes the fun out of it. Instead I try to write instructions for dishes that maybe include some useful technique, like braising, or using an ice bath, that people will be able to include in their arsenal of approaches in the future. I love it when people write to me and say, \"I tried that dish, but I changed it in this way and that, and it came out great!\" Aha...you've been bitten.\"\u003c/p>\u003c/blockquote>\n\u003cp>Here's his artful visual rendition of \"Braised Lamb Shanks\" that will make your mouth water. \u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/19357922?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/19357922\">Braised Lamb Shanks\u003c/a> from \u003ca href=\"http://vimeo.com/fastboyvideos\">Fast Boy\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can find his complete \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?cat=4\">archive of instructions and food videos\u003c/a> on his blog. He's since finished up his latest \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=664\"> round of treatment \u003c/a> and recently prepared a \u003ca href=\"http://www.flickr.com/photos/fastboy/5731203647/in/photostream\">sumptuous lobster dinner\u003c/a> with a friend who's battling breast cancer. May the cooking and celebrations continue for a long, long time. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Like many modern friendships that are born in our era of social networking, I first \"met\" \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?page_id=2\">Ezra Caldwell\u003c/a> online in 2006. I discovered his \u003ca href=\"http://www.flickr.com/photos/fastboy\">Flickr\u003c/a> account through mutual contacts and was drawn to his extraordinary images of \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72057594070599106/\">dancers\u003c/a>, his \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157603302866924/\">beautiful wife Hillary\u003c/a> and photogenic pooch \u003ca href=\"http://www.flickr.com/photos/fastboy/collections/72157600001856442/\">Putney\u003c/a>. We also happen share a deep devotion to \u003ca href=\"http://www.flickr.com/photos/fastboy/collections/72157623961829924/\">bicycles\u003c/a> and \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157625533249680/\">food\u003c/a>, and he regularly chronicled his endeavors in frame building and cooking. \u003c/p>\n\u003cp>Ezra shared his thoughts with me about cooking via email: \"I think it's important that people eat at home a certain amount of the time. For us it's pretty much every night. We eat out about once every three weeks. There's something about the time spent in the kitchen in the evening that is a real relaxer for me. A meditation. I often drag out food preparation just because I enjoy that time of day.\" \u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003ca href=\"http://www.flickr.com/photos/fastboy/4327318193/in/set-72157607075926461\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ezra.jpg\" alt=\"ezra caldwell\" width=\"161\" height=\"240\" class=\"alignright size-full wp-image-13954\">\u003c/a>\u003c/span>\u003c/p>\n\u003cp>While I had lived in Ezra's hometown of New York City for 13 years, it wasn't until I moved all the way across the country to San Francisco that I finally met Ezra in real life. In the spring of 2007, he and another Flickr friend, \u003ca href=\"http://www.flickr.com/photos/spastica/\">Yohei Morita\u003c/a>, embarked on a trip throughout the U.S. to share bicycle adventures and meet other Flickr comrades. They met \u003ca href=\"http://www.flickr.com/photos/spastica/443432026/\">me \u003c/a>and a mutual Flickr friend, \u003ca href=\"http://www.flickr.com/photos/judah42/\">Judah\u003c/a>, during their visit to the Bay Area. \u003c/p>\n\u003cp>And like many modern time-pressed friendships, we stayed in touch in the virtual realm. And so it was through Flickr that I learned in August of 2008, Ezra was diagnosed with \u003ca href=\"http://www.flickr.com/photos/fastboy/2678131886/in/set-72157607075926461\">colorectal cancer\u003c/a>. In true Ezra fashion, who has never shied away from \u003ca href=\"http://www.flickr.com/photos/fastboy/128177124/in/set-72057594086330497\">baring it all\u003c/a>, he started a blog, \"\u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/\">\u003cem>Teaching Cancer to Cry\u003c/em>\u003c/a>,\" as a \"a way to keep people up-to-date as treatment progresses, and a way for me to look back when all this is over and reminisce.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Six weeks of \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=69\">chemotherapy and radiation treatments\u003c/a> began. Ezra wrote about the \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=45\">tough days\u003c/a>, yet still managed to make us \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=242\">laugh\u003c/a>, too. He even got \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?m=200906\">married\u003c/a> along the way.\u003c/p>\n\u003cp>When he went into \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=324\">remission\u003c/a>, he started posting recipes for \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?cat=4&paged=2\">spinach salad\u003c/a>, \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=348\">sudado de pescado\u003c/a>, and \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=353\">stewed chicken with olives\u003c/a>. His \u003ca href=\"http://www.flickr.com/photos/fastboy/4013516691/in/set-72157625533249680\">lush images\u003c/a> of his elaborate meals mirrored his renewed energy. \u003c/p>\n\u003cp>Then in \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=383\">September of 2010\u003c/a>, the cancer returned. He resumed his \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157607075926461/\">documentation\u003c/a> of the grim realities of his second round with the disease. \u003c/p>\n\u003cp>Through all of this, Ezra still found time and the desire to cook. \u003c/p>\n\u003cblockquote>\u003cp>\"Over the last bunch of months, I was really laid low. I was in a lot of pain, a lot of the time. Having to take pain killers. Spending a lot of time in bed. Happily, though, this time around we found an anti-emetic (anti-nausea) drug that worked! So for most of the winter I would just save up my energy during the day to be able to get out of bed and cook some evening. It meant a lot to me to be able to continue to contribute to the household. I've always done nearly all the cooking, and didn't want treatment to interrupt that. Just about everything else went on the back burner.\"\u003c/p>\u003c/blockquote>\n\u003cp>Cooking also ignited yet another creative project. \u003c/p>\n\u003cblockquote>\u003cp> \"I started making videos, partly because I was getting back into making video and needed a subject, and here was this thing that I was doing every day anyway! I like to encourage people to cook. I think it's a little strange when people don't know how, or believe they can't. Cooking is easy! It's not hard to make yourself really good food. \u003c/p>\n\u003cp>So I started putting instructions for cooking on the blog, and later the videos with the instructions. I think it's sort of a great way to learn. See something done REALLY fast, and then read some instructions for it. You've still got an image in your head of what it looked like, and the instructions can be pretty bare bones. \u003c/p>\n\u003cp>I don't like the word \"recipe.\" I feel as though there's an implication with \"recipes\" that makes people believe that there's a RIGHT way to cook a certain dish. That sort of takes the fun out of it. Instead I try to write instructions for dishes that maybe include some useful technique, like braising, or using an ice bath, that people will be able to include in their arsenal of approaches in the future. I love it when people write to me and say, \"I tried that dish, but I changed it in this way and that, and it came out great!\" Aha...you've been bitten.\"\u003c/p>\u003c/blockquote>\n\u003cp>Here's his artful visual rendition of \"Braised Lamb Shanks\" that will make your mouth water. \u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/19357922?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/19357922\">Braised Lamb Shanks\u003c/a> from \u003ca href=\"http://vimeo.com/fastboyvideos\">Fast Boy\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can find his complete \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?cat=4\">archive of instructions and food videos\u003c/a> on his blog. He's since finished up his latest \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=664\"> round of treatment \u003c/a> and recently prepared a \u003ca href=\"http://www.flickr.com/photos/fastboy/5731203647/in/photostream\">sumptuous lobster dinner\u003c/a> with a friend who's battling breast cancer. May the cooking and celebrations continue for a long, long time. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hello, Mayo, My Old Friend: Potato Salad and Deviled Eggs for Memorial Day",
"title": "Hello, Mayo, My Old Friend: Potato Salad and Deviled Eggs for Memorial Day",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/deviledeggs2-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/deviledeggs2-500.jpg\" alt=\"Deviled eggs and potato salad\" title=\"Deviled eggs and potato salad\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-28202\">\u003c/a>\u003cbr>\nOh, the joys of a summer picnic in San Francisco! The five o'clock winds whirling away the paper napkins, leather-jacketed guests huddled around the grill for warmth, tippy paper plates piled with rapidly cooling veggie dogs...need I go on? \u003c/p>\n\u003cp>If you've lived in San Francisco through more than one ostensible summer—those months between Memorial Day and Labor Day when Walnut Creek swelters while we shiver—you've been to a picnic like this, in Golden Gate Park or in an Inner Richmond backyard, where the hosts have high hopes that end with everyone back inside, squeezed into the kitchen drinking Trumer Pils by the stove. \u003c/p>\n\u003cp>Still, it's not always like that. There are always a few blissful 80+ degree days, where Dolores Park becomes a shirtless, sundressed parking lot and even Baker Beach is warm enough to lure full-body sunseekers to its clothing-optional end. Or there's a speedy BART ride to that place across the bridge called the East Bay, with its sunny skies, warmer temps, and many, many parks, where most of your home-buying friends live now, anyway. And away from the ocean, the inner reaches of Marin, along with Napa and Sonoma, offer reliably toasty summer weather. \u003c/p>\n\u003cp>So, no excuse not to pack up the picnic basket this weekend. Picnics and barbecues, by their nature, are expandable, pot-lucky affairs. Some hosts do their duty by laying out chips, guacamole, baby carrots and beer, leaving it up to the guests to bring their own sausages, steaks, or salmon for the grill—a recession-wise move when local wild salmon runs $20/lb or more. Jealously guarding your own little slab of protein from the grazing hordes can feel a little greedy, but hopefully, some generous soul will have had the foresight to throw down a few extra sausages, skewers, or veggie burgers for their six-pack-toting friends who forgot to hit Bi-Rite on the way. \u003c/p>\n\u003cp>Tables are inevitably cluttered with salads and dips, plastic tubs or bowls of thrown-together, easily-transportable stuff that no one really loves but everyone eats: potato salads, pasta salads, hummus, salsa, quinoa-and-bean things. Personally, I've received modest but heartfelt acclaim over the years for my potato salad, which is neither truffled or lobstered, but simply made from scratch rather than being bought by the pound at Safeway. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The trick to good potato salad is a two-step dressing process, and most importantly, making it the day before. Potatoes are stolid things, and they need some time to jazz themselves up. Sitting on BART for 30 minutes nestled up against a cold pack won't do it. Give your potatoes a full 24 hours in the fridge to soak up their dressing, and you'll have something worth eating. Otherwise, you'll have OK salad followed by really spectacular leftovers. \u003c/p>\n\u003cp>The method is more important than the exact measurements, which will vary depending on your taste and how many potatoes you have lying around. Waxy potatoes, like the commonly found round, red-skinned ones, will give you a neater salad, since they tend to keep their shape better when boiled. Once your potatoes are boiled tender (but before they start collapsing and exploding), drain them and let them cool just to the point where you can handle them without burning your fingers. Peel and cut into just-a-little-bigger-than-bite-size chunks. Toss with some minced shallot, a bit of freshly minced garlic, a generous dose of white-wine or rice vinegar, and plenty of salt and pepper. Turn them around in this; they should be well moistened but not sitting in a puddle. Cover and put this away at room temperature for an hour or two, or in the fridge if you need to leave it longer than that. \u003c/p>\n\u003cp>Once your potatoes have soaked up a little tang, you can decide which way you want the dressing to go: a mustardy, olive oil-based vinaigrette, with the crunch of whole-grain mustard and perhaps a little diced red onion for color, or the all-American mayonnaise-y way, with lots of good mayonnaise whisked with a little milk or sour cream to lighten it, plus a dab of mustard and a good squirt of fresh lemon juice, tossed with the potatoes to coat with some finely chopped celery and scallion. Whichever you choose, toss it well and put it back into the fridge to mellow. Taste for seasoning before serving; potatoes can usually stand a lot of salt and pepper, and the French-style salad always benefits from a generous handful of chopped flat-leaf parsley thrown in at the very end.\u003c/p>\n\u003cp>Then there are deviled eggs, which everyone loves but not enough people make. The reason? Most likely, the unhappy memory of trying to transport a plateful of the slippery little devils on the N-Judah, arriving with all the tasty yellow filling smooshed into the plastic wrap. For the classic cut-in-half eggs filled with a swirl in the shape of fancy cake icing, you really need one of those made-for-the-purpose plates dimpled with little egg-shaped indentations. Which you'll use maybe 3 times a year, which is why so few of us have them. \u003c/p>\n\u003cp>Not to worry, though. There's another way to make deviled eggs that neatly sidesteps the need for specialty plateware. So, boil your eggs the way you do, keeping in mind, my chicken-keeping friends, that backyard-fresh eggs will be much harder to peel, leaving you with something like a pock-marked chunk of moon rock. It will be much easier to separate white from shell if you use a stash that's been waiting in the fridge for a week. \u003c/p>\n\u003cp>Anyway, peel your eggs. Now, standing the egg upright on its narrower end, slice a little bit off its round bottom, so it has a nice flat surface to sit on. Now slice off the top, about a third of the way down. Scoop or pop out the yolk, and drop it into a bowl. (Generally, as an egg ages, its yolk sinks closer to the wider end.)\u003c/p>\n\u003cp>Once your whites de-yolked, consider your flavorings. Everyone loves a plain deviled egg, the yolks mixed up with mayo, a pinch of dry mustard, a wee bit of paprika, perhaps a drop or two of lemon juice. Which means, of course, that you probably can't wait to mix it up and put in curry or wasabi or smoked paprika. All of which are fine, as long as you don't go nuts and overwhelm the nice rich egginess of the basic product. \u003c/p>\n\u003cp>Lately, I've become particularly enamored of deviled eggs sassed up with the salty, umami-laden punch of anchovy. Spanish \u003cem>boquerones,\u003c/em> marinated white anchovies, are expensive and gorgeous, but whole salt-packed regular ones work quite well, too. (Fancy Italian delis often have a large open can of the salt-packed ones around, and will scoop out as many as you need. Rinse off the extra salt before using; some soaking may necessary if they still seem excessively salty.) There's also the funkier, fishier canned versions, as well as anchovy paste in a tube. \u003c/p>\n\u003cp>Anyway, as in Caesar salad, the anchovy is just there to enhance the final product and give it that more-ish edge, not to scream ANCHOVY ANCHOVY ANCHOVY!!! So, mash your little fishy in, just a bit more than you think you should use, forking it together with your cooked egg yolks into a crumbly paste. Moisten with a squeeze of fresh lemon juice, a glug of olive oil, and enough mayonnaise to bind it. Taste and adjust the seasonings. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you have a pastry bag, pop in the tip of your choice (use one with a wide opening), and scoop your egg filling into the bag. (You can also use a small resealable plastic bag, scooping in the filling, pushing it into one corner, then snipping off the point of that corner with a pair of scissors. Voila! Instant pastry bag.) Twist the top shut and start shooting the rows of hard-boiled whites full of your deviled-egg mixture. (You'll get the most impressive results if you do this on site, rather than trying to travel with them once they're finished.) Keep chilled until ready to serve. \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/24/2011/05/deviledeggs2-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/deviledeggs2-500.jpg\" alt=\"Deviled eggs and potato salad\" title=\"Deviled eggs and potato salad\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-28202\">\u003c/a>\u003cbr>\nOh, the joys of a summer picnic in San Francisco! The five o'clock winds whirling away the paper napkins, leather-jacketed guests huddled around the grill for warmth, tippy paper plates piled with rapidly cooling veggie dogs...need I go on? \u003c/p>\n\u003cp>If you've lived in San Francisco through more than one ostensible summer—those months between Memorial Day and Labor Day when Walnut Creek swelters while we shiver—you've been to a picnic like this, in Golden Gate Park or in an Inner Richmond backyard, where the hosts have high hopes that end with everyone back inside, squeezed into the kitchen drinking Trumer Pils by the stove. \u003c/p>\n\u003cp>Still, it's not always like that. There are always a few blissful 80+ degree days, where Dolores Park becomes a shirtless, sundressed parking lot and even Baker Beach is warm enough to lure full-body sunseekers to its clothing-optional end. Or there's a speedy BART ride to that place across the bridge called the East Bay, with its sunny skies, warmer temps, and many, many parks, where most of your home-buying friends live now, anyway. And away from the ocean, the inner reaches of Marin, along with Napa and Sonoma, offer reliably toasty summer weather. \u003c/p>\n\u003cp>So, no excuse not to pack up the picnic basket this weekend. Picnics and barbecues, by their nature, are expandable, pot-lucky affairs. Some hosts do their duty by laying out chips, guacamole, baby carrots and beer, leaving it up to the guests to bring their own sausages, steaks, or salmon for the grill—a recession-wise move when local wild salmon runs $20/lb or more. Jealously guarding your own little slab of protein from the grazing hordes can feel a little greedy, but hopefully, some generous soul will have had the foresight to throw down a few extra sausages, skewers, or veggie burgers for their six-pack-toting friends who forgot to hit Bi-Rite on the way. \u003c/p>\n\u003cp>Tables are inevitably cluttered with salads and dips, plastic tubs or bowls of thrown-together, easily-transportable stuff that no one really loves but everyone eats: potato salads, pasta salads, hummus, salsa, quinoa-and-bean things. Personally, I've received modest but heartfelt acclaim over the years for my potato salad, which is neither truffled or lobstered, but simply made from scratch rather than being bought by the pound at Safeway. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The trick to good potato salad is a two-step dressing process, and most importantly, making it the day before. Potatoes are stolid things, and they need some time to jazz themselves up. Sitting on BART for 30 minutes nestled up against a cold pack won't do it. Give your potatoes a full 24 hours in the fridge to soak up their dressing, and you'll have something worth eating. Otherwise, you'll have OK salad followed by really spectacular leftovers. \u003c/p>\n\u003cp>The method is more important than the exact measurements, which will vary depending on your taste and how many potatoes you have lying around. Waxy potatoes, like the commonly found round, red-skinned ones, will give you a neater salad, since they tend to keep their shape better when boiled. Once your potatoes are boiled tender (but before they start collapsing and exploding), drain them and let them cool just to the point where you can handle them without burning your fingers. Peel and cut into just-a-little-bigger-than-bite-size chunks. Toss with some minced shallot, a bit of freshly minced garlic, a generous dose of white-wine or rice vinegar, and plenty of salt and pepper. Turn them around in this; they should be well moistened but not sitting in a puddle. Cover and put this away at room temperature for an hour or two, or in the fridge if you need to leave it longer than that. \u003c/p>\n\u003cp>Once your potatoes have soaked up a little tang, you can decide which way you want the dressing to go: a mustardy, olive oil-based vinaigrette, with the crunch of whole-grain mustard and perhaps a little diced red onion for color, or the all-American mayonnaise-y way, with lots of good mayonnaise whisked with a little milk or sour cream to lighten it, plus a dab of mustard and a good squirt of fresh lemon juice, tossed with the potatoes to coat with some finely chopped celery and scallion. Whichever you choose, toss it well and put it back into the fridge to mellow. Taste for seasoning before serving; potatoes can usually stand a lot of salt and pepper, and the French-style salad always benefits from a generous handful of chopped flat-leaf parsley thrown in at the very end.\u003c/p>\n\u003cp>Then there are deviled eggs, which everyone loves but not enough people make. The reason? Most likely, the unhappy memory of trying to transport a plateful of the slippery little devils on the N-Judah, arriving with all the tasty yellow filling smooshed into the plastic wrap. For the classic cut-in-half eggs filled with a swirl in the shape of fancy cake icing, you really need one of those made-for-the-purpose plates dimpled with little egg-shaped indentations. Which you'll use maybe 3 times a year, which is why so few of us have them. \u003c/p>\n\u003cp>Not to worry, though. There's another way to make deviled eggs that neatly sidesteps the need for specialty plateware. So, boil your eggs the way you do, keeping in mind, my chicken-keeping friends, that backyard-fresh eggs will be much harder to peel, leaving you with something like a pock-marked chunk of moon rock. It will be much easier to separate white from shell if you use a stash that's been waiting in the fridge for a week. \u003c/p>\n\u003cp>Anyway, peel your eggs. Now, standing the egg upright on its narrower end, slice a little bit off its round bottom, so it has a nice flat surface to sit on. Now slice off the top, about a third of the way down. Scoop or pop out the yolk, and drop it into a bowl. (Generally, as an egg ages, its yolk sinks closer to the wider end.)\u003c/p>\n\u003cp>Once your whites de-yolked, consider your flavorings. Everyone loves a plain deviled egg, the yolks mixed up with mayo, a pinch of dry mustard, a wee bit of paprika, perhaps a drop or two of lemon juice. Which means, of course, that you probably can't wait to mix it up and put in curry or wasabi or smoked paprika. All of which are fine, as long as you don't go nuts and overwhelm the nice rich egginess of the basic product. \u003c/p>\n\u003cp>Lately, I've become particularly enamored of deviled eggs sassed up with the salty, umami-laden punch of anchovy. Spanish \u003cem>boquerones,\u003c/em> marinated white anchovies, are expensive and gorgeous, but whole salt-packed regular ones work quite well, too. (Fancy Italian delis often have a large open can of the salt-packed ones around, and will scoop out as many as you need. Rinse off the extra salt before using; some soaking may necessary if they still seem excessively salty.) There's also the funkier, fishier canned versions, as well as anchovy paste in a tube. \u003c/p>\n\u003cp>Anyway, as in Caesar salad, the anchovy is just there to enhance the final product and give it that more-ish edge, not to scream ANCHOVY ANCHOVY ANCHOVY!!! So, mash your little fishy in, just a bit more than you think you should use, forking it together with your cooked egg yolks into a crumbly paste. Moisten with a squeeze of fresh lemon juice, a glug of olive oil, and enough mayonnaise to bind it. Taste and adjust the seasonings. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you have a pastry bag, pop in the tip of your choice (use one with a wide opening), and scoop your egg filling into the bag. (You can also use a small resealable plastic bag, scooping in the filling, pushing it into one corner, then snipping off the point of that corner with a pair of scissors. Voila! Instant pastry bag.) Twist the top shut and start shooting the rows of hard-boiled whites full of your deviled-egg mixture. (You'll get the most impressive results if you do this on site, rather than trying to travel with them once they're finished.) Keep chilled until ready to serve. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Veggie Burgers!",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/veggie-bean-burger1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/veggie-bean-burger1.jpg\" alt=\"veggie bean burger\" title=\"veggie bean burger\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28141\">\u003c/a>\u003c/p>\n\u003cp>With Memorial Day just around the corner, it's time to talk about burgers (again). Yes, I know \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/12/10-tips-for-making-great-hamburgers/\">I just wrote about all-beef patties\u003c/a>, but you don't need meat to make a tasty burger. Veggie burgers can be just as delicious as their beef counterparts, and healthier too.\u003c/p>\n\u003cp>Now when I say veggie burgers, I do not mean garden burgers. Just like any mass-produced food, frozen garden burgers are a quick commercially-made alternative to a true veggie burger. Making homemade vegetarian burgers is not much more difficult than preparing beef burgers (especially if you have a food processor) and you can modify the recipe for your own tastes and preferences. Plus they aren't full of sodium (unlike the frozen varieties).\u003c/p>\n\u003cp>There are numerous ways to make veggie burgers. Whether using mushrooms, vegetables, tofu or beans as a base, each recipe has something different to offer. I like making my burgers with beans because the texture, when pulsed in a food processor, is really perfect for shaping into patties. I also just like the flavor of beans. Other ingredients I tend to use are walnuts (which provide both substance and flavor), spinach (which helps bind the burger), carrots and onions. You'll also need to mix in a dry ingredient or the burger will disintegrate into the pan when you try to fry it (trust me on this as I've had it happen). The good news is that you can really use whatever you'd like, from bread crumbs to oatmeal, rice, bulgur or couscous (which is what I used when preparing the recipe below this week as I had some leftover from dinner the night before).\u003c/p>\n\u003cp>Seasonings are really whatever you want. If using black beans, try a tsp of cumin and 1/2 cup cilantro. If you want something with an Italian flavor, use cannellini beans and then add in some sun dried tomatoes and basil. Other flavorings could be chili powder, turmeric, curry powder, ginger, soy sauce or a variety of herbs. It's your burger, so mix in whatever sounds good.\u003c/p>\n\u003cul>\nKeep in mind that veggie burgers need to be cooked and prepared a little differently than meat burgers. Here are some tips and tricks to keep in mind:\n\u003cli>Don't over process the ingredients or else the burger will fall apart\u003c/li>\n\u003cli>Cook in a nonstick pan (I use my cast-iron pans)\u003c/li>\n\u003cli>Fry your burgers in a little bit of oil\u003c/li>\n\u003cli>Handle your burgers carefully as veggie burgers are more fragile than meat burgers and tend to fall apart\u003c/li>\n\u003cli>Chill your burgers before cooking (if time allows) as they will maintain their shape better\u003c/li>\n\u003cli>Start off cooking in a hot skillet and then reduce the heat\u003c/li>\n\u003cli>If you accidentally over process the beans, just add more dry ingredients\u003c/li>\n\u003cli>Taste the bean mixture before adding the egg so you can determine if you have seasoned everything to your liking\u003c/li>\n\u003c/ul>\n\u003cp>Following is my bean burger recipe along with some links to other types of veggie burgers that you may find interesting. Some are vegan, some vegetarian and all worth considering.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Vegetarian Bean Burgers\u003c/legend>\n\u003cp class=\"summary\">\n\u003cstrong>Summary:\u003c/strong> \u003cem>You can use whatever type of bean you'd like in this recipe. I often prepare it with lentils or kidney beans, but black beans, pintos, garbanzos or cannellinis would also be fine. And although I use canned beans in the recipe, you can use home cooked if you have them around.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/bean-veggie-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/bean-veggie-burger.jpg\" alt=\"bean veggie burger\" title=\"bean veggie burger\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28124 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time\u003c/strong>: \u003cspan class=\"cooktime\">10 min\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 burgers\u003c/span>\u003c/p>\n\u003cp>This recipe also uses an egg to help bind the mixture into patties. I've never made it without the egg, but I hear you can substitute a 1/2 cup of mashed potatoes if you want to keep it vegan. You can also leave out the nuts if you're not a fan or are allergic. They are optional.\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 14 oz can beans (kidney, lentil, garbanzo, cannellini, black or pinto)\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup walnuts\u003c/li>\n\u003cli class=\"ingredient\">1 carrot diced\u003c/li>\n\u003cli class=\"ingredient\">1/4 onion diced\u003c/li>\n\u003cli class=\"ingredient\">1 handful spinach\u003c/li>\n\u003cli class=\"ingredient\">1 tsp Worcestershire sauce or soy sauce*\u003c/li>\n\u003cli class=\"ingredient\">1 tsp Dijon or brown mustard\u003c/li>\n\u003cp>1 egg\n\u003c/p>\u003cli class=\"ingredient\">1 cup dry ingredients (fresh bread crumbs, bulgur, brown rice, oatmeal or couscous)\u003c/li>\n\u003cli class=\"ingredient\">Salt and pepper to taste (taste before you put in the egg)\u003c/li>\n\u003cli class=\"ingredient\">Olive or vegetable oil for frying\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Dump the beans, onions, walnuts, carrots, spinach, Worcestershire sauce and mustard into your food processor and pulse 6 times.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/mixing-everything-in-the-food-processor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/mixing-everything-in-the-food-processor.jpg\" alt=\"mixing everything in the food processor\" title=\"mixing everything in the food processor\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-28126 photo\">\u003c/a>\u003c/p>\n\u003cli>Taste mixture and add salt and pepper (and any other seasonings you want) to taste.\u003c/li>\n\u003cli>Add in the egg and pulse another one or two times, making sure not to over puree, and then place everything in a big bowl. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/your-pureed-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/your-pureed-ingredients.jpg\" alt=\"your pureed ingredients\" title=\"your pureed ingredients\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-28127 photo\">\u003c/a>\u003c/p>\n\u003cli>Mix in your dry ingredients and then carefully shape into patties using wet hands (so the mixture doesn't stick to your fingers). Refrigerate for 10 minutes if you have time.\u003c/li>\n\u003cli>Heat your pan (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/11/how-to-season-clean-and-care-for-a-cast-iron-pan/\">I prefer my cast iron for this job\u003c/a>) to medium high and then add in enough oil to coat the bottom of the entire pan. Set your burgers into the pan and cook uncovered until the bottom is nicely browned. Lower the heat to medium and then gently flip your burgers. Cover the pan and cook for about five minutes.\u003c/li>\n\u003cli>Check your burgers to see if they're done. Flip again (gently or else they'll fall apart) if they need to cook further. If you're adding cheese, this is the time to do it.\u003c/li>\n\u003cli>Remove burgers, set on a bun, add whatever toppings you like and dig in.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>*Apparently Worcestershire sauce contains anchovies (who knew?) so if you'd like to keep this vegetarian or vegan, you can substitute soy sauce.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Other Veggie Burgers That Look Good\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Here's a list of recipes for veggie burgers that I haven't yet tried, but plan on preparing in the future.\u003c/p>\n\u003cul>\n\u003cli> \u003ca href=\"http://www.moosewoodrestaurant.com/recipes_archive.html#26\">Moosewood's Mushroom Pecan Burgers\u003c/a> from the venerable and reliable Moosewood Restaurant\u003c/li>\n\u003cli>\u003ca href=\"http://markbittman.com/summer-veggie-burger-made-to-order\">Summer Veggie Burger Made to Order\u003c/a> by Mark Bittman\u003c/li>\n\u003cli>\u003ca href=\"http://www.howtocookeverything.tv/recipe.php%3Fnid=24.html\">The Simplest Bean Burgers\u003c/a> from Mark Bittman's \u003ca href=\"http://www.howtocookeverything.tv/\">How to Cook Everything\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/tofu-burgers-recipe.html\">Tofu Burgers\u003c/a> by 101 Cookbooks\u003c/li>\n\u003cli>\u003ca href=\"http://www.bhg.com/recipe/beans/cracked-wheat-burgers-with-pickled-onions-and-lime-slather/\">Cracked Wheat Burgers with Pickled Onions and Lime Slather\u003c/a> from Better Homes and Gardens\u003c/li>\n\u003cli>\u003ca href=\"http://www.bhg.com/recipe/beef/greek-spinach-veggie-burgers/\">Greek Spinach Veggie Burgers\u003c/a> from Better Homes and Gardens\u003c/li>\n\u003cli>\u003ca href=\"http://www.thekindlife.com/user/recipe/bean-burgers-from-alison-holst\">Bean Burgers from Alison Holst\u003c/a> from Alicia Silverstone's The Kind Life\u003c/li>\n\u003cli>\u003ca href=\"http://www.meatlessmonday.com/sweet-potato-black-bean-burgers/\">Sweet Potato Black Bean Burger\u003c/a> from Meatless Monday\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2010/01/14/health/nutrition/14recipehealth.html?ref=burgeralternatives\">Mushroom Burgers With Almonds and Spinach\u003c/a> from the New York Times Recipes for Health\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2010/01/12/health/nutrition/12recipehealth.html?ref=burgeralternatives\">White Bean Burgers\u003c/a> from the New York Times Recipes for Health\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "With Memorial Day just around the corner, it's time to talk about burgers (again). Yes, I know I just wrote about all-beef hamburgers, but you don't need meat to make a tasty burger. Veggie burgers can be just as delicious as their beef counterparts, and healthier too.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/veggie-bean-burger1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/veggie-bean-burger1.jpg\" alt=\"veggie bean burger\" title=\"veggie bean burger\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28141\">\u003c/a>\u003c/p>\n\u003cp>With Memorial Day just around the corner, it's time to talk about burgers (again). Yes, I know \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/12/10-tips-for-making-great-hamburgers/\">I just wrote about all-beef patties\u003c/a>, but you don't need meat to make a tasty burger. Veggie burgers can be just as delicious as their beef counterparts, and healthier too.\u003c/p>\n\u003cp>Now when I say veggie burgers, I do not mean garden burgers. Just like any mass-produced food, frozen garden burgers are a quick commercially-made alternative to a true veggie burger. Making homemade vegetarian burgers is not much more difficult than preparing beef burgers (especially if you have a food processor) and you can modify the recipe for your own tastes and preferences. Plus they aren't full of sodium (unlike the frozen varieties).\u003c/p>\n\u003cp>There are numerous ways to make veggie burgers. Whether using mushrooms, vegetables, tofu or beans as a base, each recipe has something different to offer. I like making my burgers with beans because the texture, when pulsed in a food processor, is really perfect for shaping into patties. I also just like the flavor of beans. Other ingredients I tend to use are walnuts (which provide both substance and flavor), spinach (which helps bind the burger), carrots and onions. You'll also need to mix in a dry ingredient or the burger will disintegrate into the pan when you try to fry it (trust me on this as I've had it happen). The good news is that you can really use whatever you'd like, from bread crumbs to oatmeal, rice, bulgur or couscous (which is what I used when preparing the recipe below this week as I had some leftover from dinner the night before).\u003c/p>\n\u003cp>Seasonings are really whatever you want. If using black beans, try a tsp of cumin and 1/2 cup cilantro. If you want something with an Italian flavor, use cannellini beans and then add in some sun dried tomatoes and basil. Other flavorings could be chili powder, turmeric, curry powder, ginger, soy sauce or a variety of herbs. It's your burger, so mix in whatever sounds good.\u003c/p>\n\u003cul>\nKeep in mind that veggie burgers need to be cooked and prepared a little differently than meat burgers. Here are some tips and tricks to keep in mind:\n\u003cli>Don't over process the ingredients or else the burger will fall apart\u003c/li>\n\u003cli>Cook in a nonstick pan (I use my cast-iron pans)\u003c/li>\n\u003cli>Fry your burgers in a little bit of oil\u003c/li>\n\u003cli>Handle your burgers carefully as veggie burgers are more fragile than meat burgers and tend to fall apart\u003c/li>\n\u003cli>Chill your burgers before cooking (if time allows) as they will maintain their shape better\u003c/li>\n\u003cli>Start off cooking in a hot skillet and then reduce the heat\u003c/li>\n\u003cli>If you accidentally over process the beans, just add more dry ingredients\u003c/li>\n\u003cli>Taste the bean mixture before adding the egg so you can determine if you have seasoned everything to your liking\u003c/li>\n\u003c/ul>\n\u003cp>Following is my bean burger recipe along with some links to other types of veggie burgers that you may find interesting. Some are vegan, some vegetarian and all worth considering.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Vegetarian Bean Burgers\u003c/legend>\n\u003cp class=\"summary\">\n\u003cstrong>Summary:\u003c/strong> \u003cem>You can use whatever type of bean you'd like in this recipe. I often prepare it with lentils or kidney beans, but black beans, pintos, garbanzos or cannellinis would also be fine. And although I use canned beans in the recipe, you can use home cooked if you have them around.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/bean-veggie-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/bean-veggie-burger.jpg\" alt=\"bean veggie burger\" title=\"bean veggie burger\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28124 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time\u003c/strong>: \u003cspan class=\"cooktime\">10 min\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 burgers\u003c/span>\u003c/p>\n\u003cp>This recipe also uses an egg to help bind the mixture into patties. I've never made it without the egg, but I hear you can substitute a 1/2 cup of mashed potatoes if you want to keep it vegan. You can also leave out the nuts if you're not a fan or are allergic. They are optional.\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 14 oz can beans (kidney, lentil, garbanzo, cannellini, black or pinto)\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup walnuts\u003c/li>\n\u003cli class=\"ingredient\">1 carrot diced\u003c/li>\n\u003cli class=\"ingredient\">1/4 onion diced\u003c/li>\n\u003cli class=\"ingredient\">1 handful spinach\u003c/li>\n\u003cli class=\"ingredient\">1 tsp Worcestershire sauce or soy sauce*\u003c/li>\n\u003cli class=\"ingredient\">1 tsp Dijon or brown mustard\u003c/li>\n\u003cp>1 egg\n\u003c/p>\u003cli class=\"ingredient\">1 cup dry ingredients (fresh bread crumbs, bulgur, brown rice, oatmeal or couscous)\u003c/li>\n\u003cli class=\"ingredient\">Salt and pepper to taste (taste before you put in the egg)\u003c/li>\n\u003cli class=\"ingredient\">Olive or vegetable oil for frying\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Dump the beans, onions, walnuts, carrots, spinach, Worcestershire sauce and mustard into your food processor and pulse 6 times.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/mixing-everything-in-the-food-processor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/mixing-everything-in-the-food-processor.jpg\" alt=\"mixing everything in the food processor\" title=\"mixing everything in the food processor\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-28126 photo\">\u003c/a>\u003c/p>\n\u003cli>Taste mixture and add salt and pepper (and any other seasonings you want) to taste.\u003c/li>\n\u003cli>Add in the egg and pulse another one or two times, making sure not to over puree, and then place everything in a big bowl. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/your-pureed-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/your-pureed-ingredients.jpg\" alt=\"your pureed ingredients\" title=\"your pureed ingredients\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-28127 photo\">\u003c/a>\u003c/p>\n\u003cli>Mix in your dry ingredients and then carefully shape into patties using wet hands (so the mixture doesn't stick to your fingers). Refrigerate for 10 minutes if you have time.\u003c/li>\n\u003cli>Heat your pan (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/11/how-to-season-clean-and-care-for-a-cast-iron-pan/\">I prefer my cast iron for this job\u003c/a>) to medium high and then add in enough oil to coat the bottom of the entire pan. Set your burgers into the pan and cook uncovered until the bottom is nicely browned. Lower the heat to medium and then gently flip your burgers. Cover the pan and cook for about five minutes.\u003c/li>\n\u003cli>Check your burgers to see if they're done. Flip again (gently or else they'll fall apart) if they need to cook further. If you're adding cheese, this is the time to do it.\u003c/li>\n\u003cli>Remove burgers, set on a bun, add whatever toppings you like and dig in.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>*Apparently Worcestershire sauce contains anchovies (who knew?) so if you'd like to keep this vegetarian or vegan, you can substitute soy sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other Veggie Burgers That Look Good\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here's a list of recipes for veggie burgers that I haven't yet tried, but plan on preparing in the future.\u003c/p>\n\u003cul>\n\u003cli> \u003ca href=\"http://www.moosewoodrestaurant.com/recipes_archive.html#26\">Moosewood's Mushroom Pecan Burgers\u003c/a> from the venerable and reliable Moosewood Restaurant\u003c/li>\n\u003cli>\u003ca href=\"http://markbittman.com/summer-veggie-burger-made-to-order\">Summer Veggie Burger Made to Order\u003c/a> by Mark Bittman\u003c/li>\n\u003cli>\u003ca href=\"http://www.howtocookeverything.tv/recipe.php%3Fnid=24.html\">The Simplest Bean Burgers\u003c/a> from Mark Bittman's \u003ca href=\"http://www.howtocookeverything.tv/\">How to Cook Everything\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/tofu-burgers-recipe.html\">Tofu Burgers\u003c/a> by 101 Cookbooks\u003c/li>\n\u003cli>\u003ca href=\"http://www.bhg.com/recipe/beans/cracked-wheat-burgers-with-pickled-onions-and-lime-slather/\">Cracked Wheat Burgers with Pickled Onions and Lime Slather\u003c/a> from Better Homes and Gardens\u003c/li>\n\u003cli>\u003ca href=\"http://www.bhg.com/recipe/beef/greek-spinach-veggie-burgers/\">Greek Spinach Veggie Burgers\u003c/a> from Better Homes and Gardens\u003c/li>\n\u003cli>\u003ca href=\"http://www.thekindlife.com/user/recipe/bean-burgers-from-alison-holst\">Bean Burgers from Alison Holst\u003c/a> from Alicia Silverstone's The Kind Life\u003c/li>\n\u003cli>\u003ca href=\"http://www.meatlessmonday.com/sweet-potato-black-bean-burgers/\">Sweet Potato Black Bean Burger\u003c/a> from Meatless Monday\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2010/01/14/health/nutrition/14recipehealth.html?ref=burgeralternatives\">Mushroom Burgers With Almonds and Spinach\u003c/a> from the New York Times Recipes for Health\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2010/01/12/health/nutrition/12recipehealth.html?ref=burgeralternatives\">White Bean Burgers\u003c/a> from the New York Times Recipes for Health\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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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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"masters-of-scale": {
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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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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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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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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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"source": "Possible"
},
"link": "/radio/program/possible",
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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.",
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"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": {
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