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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli11.jpg\" alt=\"pasta piselli\" title=\"pasta piselli\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27750 photo\">\u003c/a>\u003c/p>\n\u003cp>Every family has its own version of comfort food. For us -- an Italian American clan that immigrated 100 years ago from Naples and Sicily -- vegetable pasta dishes have supplied not only nourishment for each generation, but a sense of well being. The continuity of eating something your great-grandparents, grandparents and parents ate is both reassuring and calming. The premise for these dishes all starts with the same idea: take whatever vegetables are in season and fresh, sauté with olive oil, garlic or onions, and maybe throw in some tomatoes for good measure. Mix with pasta and you have a meal.\u003c/p>\n\u003cp>Pasta Piselli is one of those dishes. A dish made with peas, tomatoes, herbs and onions, it is simple and forthright. There is nothing showy about this dish. Yet the mix of fresh spring onions and just-shelled English peas makes it not only the perfect family meal, but also elegant enough to serve to guests. \u003c/p>\n\u003cp>Now I need to confess that my use of fresh peas is unique in my family. Somewhere along the way -- I'm guessing during the Depression -- canned peas were employed as the main ingredient. My grandmother made the dish with canned peas, as did my mother. Yet although I adored this dish as a child, I have always made it a little differently, using fresh or frozen peas instead. This is probably because I really don't like canned vegetables. Plus fresh peas are only available for a short while in the spring, which means I need to take advantage of their wonderful verdant sweet flavor while they last. Prepared with small spring onions, and, if you're lucky, some nice early tomatoes, and you have a dish that celebrates the end of winter. \u003c/p>\n\u003cp>I made this pasta dish earlier this week after finding some crispy English peas and spring onions at the market. I wasn't lucky enough to stumble upon heirloom tomatoes, so used my standard can of San Marzano plums that I rely on so much throughout the year. And, because the day was rainy and cold, I added in some pasta water to make the dish soupy. If it had been warm out, I most likely would have left it out. But that's the great thing about a dish like this; its innate simplicity allows you to easily transform it for whatever mood you're in. Like all good simple foods, it is malleable, which, I suspect, is why it's been around for so long.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Fresh-English-Peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Fresh-English-Peas.jpg\" alt=\"Fresh English Peas\" title=\"Fresh English Peas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27547 photo\">\u003c/a>\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Pasta Piselli\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Pasta Piselli is one of those dishes. A dish made with peas, tomatoes, herbs and onions, it is simple and forthright. There is nothing showy about this dish. Yet the mix of fresh spring onions and just-shelled English peas makes it not only the perfect family meal, but also elegant enough to serve to guests.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Denise Santoro Lincoln\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli1-300x199.jpg\" alt=\"\" title=\"pasta-piselli1\" width=\"300\" height=\"199\" class=\"alignnone size-medium wp-image-27749 photo\">\u003c/a>\u003cbr>\n\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\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\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\">1/2 lb pasta (tubetti is traditional, but any smallish pasta is fine. I use whatever my kids pick out.)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup chopped pancetta or salt pork (optional)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup spring onions finely chopped (a regular onion can be used)\u003c/li>\n\u003cli class=\"ingredient\">2 garlic cloves smashed and roughly chopped\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups fresh English peas (one large bag of pea pods should give you enough; also you can use frozen but fresh are worth it if they're available)\u003c/li>\n\u003cli class=\"ingredient\">2 cups chopped tomatoes or 8 oz whole plum tomatoes (half a 15 oz can)\u003c/li>\n\u003cli class=\"ingredient\">1 cup pasta water (optional)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup chopped fresh basil (or 1 Tbsp dried basil)\u003c/li>\n\u003cli class=\"ingredient\">1 Tbsp fresh oregano (or 1 tsp dried oregano)\u003c/li>\n\u003cli class=\"ingredient\">Olive oil\u003c/li>\n\u003cli class=\"ingredient\">Salt and pepper to taste\u003c/li>\n\u003cli class=\"ingredient\">A dash of crushed red pepper (optional)\u003c/li>\n\u003cli class=\"ingredient\">Grated Parmesan cheese (as much as desired)\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Shell your peas while you heat a large pot of water.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/shelled-peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/shelled-peas.jpg\" alt=\"shelled peas\" title=\"shelled peas\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27558 photo\">\u003c/a>\u003c/p>\n\u003cli>Place your tomatoes in a blender and pulse about three or four times (don't over blend). Meanwhile chop up your pancetta, onions and garlic.\n\u003c/li>\u003cli>Heat a separate medium sauce pan on medium heat and then add in enough olive oil to coat the bottom of the pan. Add in your pancetta and sauté for 3-4 minutes or until the meat starts to look golden brown around the edges.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cooking-your-pancetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cooking-your-pancetta.jpg\" alt=\"cooking your pancetta\" title=\"cooking your pancetta\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27559 photo\">\u003c/a>\u003c/p>\n\u003cli>Add in your onions and continue to cook for another 3-4 minutes.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/sauteeing-the-spring-onion-with-the-pancetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/sauteeing-the-spring-onion-with-the-pancetta.jpg\" alt=\"sauteeing the spring onion with the pancetta\" title=\"sauteeing the spring onion with the pancetta\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27560 photo\">\u003c/a>\u003c/p>\n\u003cli>Mix in the peas, stirring to make sure they are evenly distributed throughout, and then add in the tomatoes, oregano, basil and some salt to taste.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Mixing-in-the-peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Mixing-in-the-peas.jpg\" alt=\"Mixing in the peas\" title=\"Mixing in the peas\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27561 photo\">\u003c/a>\u003c/p>\n\u003cli>Your water should come to a boil right about now. When it does, add in a tablespoon of salt and then pour in your pasta and cook until al dente.\u003c/li>\n\u003cli>Simmer your sauce for 10 minutes, adding in about a ladle of pasta water if desired. Add salt and pepper as needed.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/simmering-the-sauce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/simmering-the-sauce.jpg\" alt=\"simmering the sauce\" title=\"simmering the sauce\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27562 photo\">\u003c/a>\u003c/p>\n\u003cli>Drain the pasta and mix into the sauce. Serve with Parmesan cheese.\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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"excerpt": "Pasta Piselli is one of those dishes for us. A dish made with peas, tomatoes, herbs and onions, it is simple and forthright. There is nothing showy about this dish, yet made with fresh spring onions and just-shelled English peas, I find that it has an innate elegance that makes it perfect not only for a family meal but as something I would be proud to serve to guests. ",
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"description": "Pasta Piselli is one of those dishes for us. A dish made with peas, tomatoes, herbs and onions, it is simple and forthright. There is nothing showy about this dish, yet made with fresh spring onions and just-shelled English peas, I find that it has an innate elegance that makes it perfect not only for a family meal but as something I would be proud to serve to guests. ",
"title": "Pasta Piselli: Fresh English Peas, Spring Onions, Pancetta and Pasta | KQED",
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"headline": "Pasta Piselli: Fresh English Peas, Spring Onions, Pancetta and Pasta",
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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/pasta-piselli11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli11.jpg\" alt=\"pasta piselli\" title=\"pasta piselli\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27750 photo\">\u003c/a>\u003c/p>\n\u003cp>Every family has its own version of comfort food. For us -- an Italian American clan that immigrated 100 years ago from Naples and Sicily -- vegetable pasta dishes have supplied not only nourishment for each generation, but a sense of well being. The continuity of eating something your great-grandparents, grandparents and parents ate is both reassuring and calming. The premise for these dishes all starts with the same idea: take whatever vegetables are in season and fresh, sauté with olive oil, garlic or onions, and maybe throw in some tomatoes for good measure. Mix with pasta and you have a meal.\u003c/p>\n\u003cp>Pasta Piselli is one of those dishes. A dish made with peas, tomatoes, herbs and onions, it is simple and forthright. There is nothing showy about this dish. Yet the mix of fresh spring onions and just-shelled English peas makes it not only the perfect family meal, but also elegant enough to serve to guests. \u003c/p>\n\u003cp>Now I need to confess that my use of fresh peas is unique in my family. Somewhere along the way -- I'm guessing during the Depression -- canned peas were employed as the main ingredient. My grandmother made the dish with canned peas, as did my mother. Yet although I adored this dish as a child, I have always made it a little differently, using fresh or frozen peas instead. This is probably because I really don't like canned vegetables. Plus fresh peas are only available for a short while in the spring, which means I need to take advantage of their wonderful verdant sweet flavor while they last. Prepared with small spring onions, and, if you're lucky, some nice early tomatoes, and you have a dish that celebrates the end of winter. \u003c/p>\n\u003cp>I made this pasta dish earlier this week after finding some crispy English peas and spring onions at the market. I wasn't lucky enough to stumble upon heirloom tomatoes, so used my standard can of San Marzano plums that I rely on so much throughout the year. And, because the day was rainy and cold, I added in some pasta water to make the dish soupy. If it had been warm out, I most likely would have left it out. But that's the great thing about a dish like this; its innate simplicity allows you to easily transform it for whatever mood you're in. Like all good simple foods, it is malleable, which, I suspect, is why it's been around for so long.\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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Fresh-English-Peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Fresh-English-Peas.jpg\" alt=\"Fresh English Peas\" title=\"Fresh English Peas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27547 photo\">\u003c/a>\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Pasta Piselli\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Pasta Piselli is one of those dishes. A dish made with peas, tomatoes, herbs and onions, it is simple and forthright. There is nothing showy about this dish. Yet the mix of fresh spring onions and just-shelled English peas makes it not only the perfect family meal, but also elegant enough to serve to guests.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Denise Santoro Lincoln\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli1-300x199.jpg\" alt=\"\" title=\"pasta-piselli1\" width=\"300\" height=\"199\" class=\"alignnone size-medium wp-image-27749 photo\">\u003c/a>\u003cbr>\n\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\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\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\">1/2 lb pasta (tubetti is traditional, but any smallish pasta is fine. I use whatever my kids pick out.)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup chopped pancetta or salt pork (optional)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup spring onions finely chopped (a regular onion can be used)\u003c/li>\n\u003cli class=\"ingredient\">2 garlic cloves smashed and roughly chopped\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups fresh English peas (one large bag of pea pods should give you enough; also you can use frozen but fresh are worth it if they're available)\u003c/li>\n\u003cli class=\"ingredient\">2 cups chopped tomatoes or 8 oz whole plum tomatoes (half a 15 oz can)\u003c/li>\n\u003cli class=\"ingredient\">1 cup pasta water (optional)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup chopped fresh basil (or 1 Tbsp dried basil)\u003c/li>\n\u003cli class=\"ingredient\">1 Tbsp fresh oregano (or 1 tsp dried oregano)\u003c/li>\n\u003cli class=\"ingredient\">Olive oil\u003c/li>\n\u003cli class=\"ingredient\">Salt and pepper to taste\u003c/li>\n\u003cli class=\"ingredient\">A dash of crushed red pepper (optional)\u003c/li>\n\u003cli class=\"ingredient\">Grated Parmesan cheese (as much as desired)\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Shell your peas while you heat a large pot of water.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/shelled-peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/shelled-peas.jpg\" alt=\"shelled peas\" title=\"shelled peas\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27558 photo\">\u003c/a>\u003c/p>\n\u003cli>Place your tomatoes in a blender and pulse about three or four times (don't over blend). Meanwhile chop up your pancetta, onions and garlic.\n\u003c/li>\u003cli>Heat a separate medium sauce pan on medium heat and then add in enough olive oil to coat the bottom of the pan. Add in your pancetta and sauté for 3-4 minutes or until the meat starts to look golden brown around the edges.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cooking-your-pancetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cooking-your-pancetta.jpg\" alt=\"cooking your pancetta\" title=\"cooking your pancetta\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27559 photo\">\u003c/a>\u003c/p>\n\u003cli>Add in your onions and continue to cook for another 3-4 minutes.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/sauteeing-the-spring-onion-with-the-pancetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/sauteeing-the-spring-onion-with-the-pancetta.jpg\" alt=\"sauteeing the spring onion with the pancetta\" title=\"sauteeing the spring onion with the pancetta\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27560 photo\">\u003c/a>\u003c/p>\n\u003cli>Mix in the peas, stirring to make sure they are evenly distributed throughout, and then add in the tomatoes, oregano, basil and some salt to taste.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Mixing-in-the-peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Mixing-in-the-peas.jpg\" alt=\"Mixing in the peas\" title=\"Mixing in the peas\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27561 photo\">\u003c/a>\u003c/p>\n\u003cli>Your water should come to a boil right about now. When it does, add in a tablespoon of salt and then pour in your pasta and cook until al dente.\u003c/li>\n\u003cli>Simmer your sauce for 10 minutes, adding in about a ladle of pasta water if desired. Add salt and pepper as needed.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/simmering-the-sauce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/simmering-the-sauce.jpg\" alt=\"simmering the sauce\" title=\"simmering the sauce\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27562 photo\">\u003c/a>\u003c/p>\n\u003cli>Drain the pasta and mix into the sauce. Serve with Parmesan cheese.\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": "Spinach Cheddar Pancakes with Tomato-Orange Cream Sauce",
"title": "Spinach Cheddar Pancakes with Tomato-Orange Cream Sauce",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A great take on a breakfast favorite, these \u003cstrong>savory pancakes\u003c/strong> are thick, fluffy, and chock full of spinach (Note to parents: these are a most delicious way to sneak a healthy dose of veggies into your kid's diet). Skip the maple syrup and instead, drizzle this stack with a tangy tomato cream sauce spiked with orange zest.\u003c/p>\n\u003cp>The inspiration behind these savory pancakes comes from a wonderful dish I had at a sunny little spot called \u003ca href=\"http://lickmyspoon.com/travel/eating-shopping-and-getting-pampered-in-toronto/\">Lady Marmalade\u003c/a> in Toronto. Their brunch menu featured a Cheddar Spinach Waffle drizzled with a Tomato-Orange cream sauce. I loved the combination of flavors and thought I'd give it a try at home. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_spinach_cheddar_pancakes-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_spinach_cheddar_pancakes-1.jpg\" alt=\"Ingredients for Spinach-Cheddar Pancakes \" title=\"Ingredients for Spinach-Cheddar Pancakes \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27459\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Spinach-Cheddar Pancakes \u003c/em>\u003c/p>\n\u003cp>I started out by grating some extra sharp cheddar and prepping the chopped spinach (squeezing out as much water as possible). The large amount of spinach in this recipe makes for a pretty hearty pancake, so if you prefer a lighter version, feel free to cut down on the greens.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_pancakes-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_pancakes-2.jpg\" alt=\"Pancake Batter\" title=\"Pancake Batter\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27458\">\u003c/a>\u003cbr>\n\u003cem>Pancake Batter\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next, a thick batter is formed by combining the cheese and spinach with a beaten egg, melted butter, milk, all purpose flour, salt, and baking powder. The hefty amount of \u003cstrong>baking powder\u003c/strong> mixed in with the flour mimics self-rising flour so your pancakes puff up nice and fluffy. Since the batter is pretty dense at this point, I employed an old trick for light and airy pancakes: \u003cstrong>whipped egg whites\u003c/strong>. Fold them into the batter and you are good to go. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_pancakes-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_pancakes-1.jpg\" alt=\"Sundried Tomatoes and Orange Zest \" title=\"Sundried Tomatoes and Orange Zest \" width=\"500\" height=\"368\" class=\"alignnone size-full wp-image-27457\">\u003c/a>\u003cbr>\n\u003cem>Sundried Tomatoes and Orange Zest \u003c/em>\u003c/p>\n\u003cp>The sauce I'm modeling this after was like a roasted tomato bisque. It was creamy and comforting, and was the perfect complement to the cheddar cheese in the dish. To save time on roasting my tomatoes, I decided to use just regular canned whole-peeled tomatoes, and threw in a handful of sundried tomatoes to intensify the flavor. I loved the surprising zip of orange zest in the original sauce and was sure to include it in my remake. A few glugs of cream, and into the food processor it all went. As the mixture blended together, I noticed that the cream was looking a little chunky, but after I heated it up in a saucepan, it all smoothed out. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_spinach_cheddar_pancakes-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_spinach_cheddar_pancakes-13.jpg\" alt=\"Spinach-Cheddar Pancakes with Sundried Tomato Cream\" title=\"Spinach-Cheddar Pancakes with Sundried Tomato Cream\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27463\">\u003c/a>\u003c/p>\n\u003cp>If you're a savory rather than sweet person, you'll appreciate this rendition of pancakes that don't involve chocolate or fruit (although, come to think of it, chocolate chip banana pancakes do sound darn tasty). I digress. The sweet pancakes will have to wait for another day. In the meantime, breakfast for dinner, anyone?\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Spinach-Cheddar Pancakes with Sundried Tomato Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Inspired by brunch at \u003ca href=\"http://www.ladymarmalade.ca/index.html\">Lady Marmalade\u003c/a> in Toronto, these savory pancakes are thick, fluffy, and full of spinach and cheese. With a zesty tomato-orange cream sauce poured on top, this is not your average stack of pancakes. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_spinach_cheddar_pancakes-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_spinach_cheddar_pancakes-11.jpg\" alt=\"Spinach-Cheddar Pancakes with Sundried Tomato Cream\" title=\"Spinach-Cheddar Pancakes with Sundried Tomato Cream\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27461 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">35 min\u003cspan class=\"value-title\" title=\"PT35M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4-6 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">10 ounces frozen chopped spinach, defrosted\u003c/li>\n\u003cli class=\"ingredient\">4 tablespoons unsalted butter\u003c/li>\n\u003cli class=\"ingredient\">1 cup grated sharp cheddar\u003c/li>\n\u003cli class=\"ingredient\">1 large egg, beaten\u003c/li>\n\u003cli class=\"ingredient\">2 egg whites\u003c/li>\n\u003cli class=\"ingredient\">2/3 cup low-fat milk\u003c/li>\n\u003cli class=\"ingredient\">1 cup all purpose flour\u003c/li>\n\u003cli class=\"ingredient\">2 1/2 teaspoons baking powder\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon salt\u003c/li>\n\u003cli class=\"ingredient\">Olive oil for frying\u003c/li>\n\u003cli class=\"ingredient\">Sundried Tomato Cream Sauce\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 200 F. \u003c/li>\n\u003cli>Squeeze all water from the defrosted spinach. Melt the butter in the microwave, about 30 seconds. \u003c/li>\n\u003cli>In a large mixing bowl, combine the spinach, melted butter, grated cheese, the beaten egg, milk, flour, baking powder, and salt. Mix well, forming a thick batter.\u003c/li>\n\u003cli>Using an electric mixer, beat the egg whites in a separate bowl until they form soft peaks. Fold it into the batter.\u003c/li>\n\u003cli>Place a frying pan over medium high heat and add enough oil to coat the surface. Ladle the batter into the hot pan, spreading the batter out. Give yourself enough room in the pan to flip the pancakes. \u003c/li>\n\u003cli>Cook for about 3 minutes, or until the pancakes are golden on the bottom. They will puff up and small air bubbles will form on the surface when they're ready to be flipped. Flip the pancakes over and cook for about another 2 minutes until the other side is golden.\u003c/li>\n\u003cli>Transfer to a foil-lined baking sheet and place in the oven to keep warm while you finish the remaining batches. Serve with the Tomato Cream Sauce spooned on top.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>\u003c/p>\n\u003cp>*****************\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Sundried Tomato Cream Sauce\u003c/legend>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">3 min\u003cspan class=\"value-title\" title=\"PT3M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">2 min\u003cspan class=\"value-title\" title=\"PT2M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">5 min\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 cup\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">5 sundried tomatoes packed in oil\u003c/li>\n\u003cli class=\"ingredient\">2 whole peeled tomatoes\u003c/li>\n\u003cli class=\"ingredient\">3/4 cup heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon orange zest\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Blend together all the ingredients using food processor or blender. (The cream may look a little chunky, it's ok). \u003c/li>\n\u003cli>Transfer to a saucepan and warm through over low-to-moderate heat. If you had chunky-ish cream before, it should melt smoothly, leaving you with a creamy smooth sauce.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A great take on a breakfast favorite, these \u003cstrong>savory pancakes\u003c/strong> are thick, fluffy, and chock full of spinach (Note to parents: these are a most delicious way to sneak a healthy dose of veggies into your kid's diet). Skip the maple syrup and instead, drizzle this stack with a tangy tomato cream sauce spiked with orange zest.\u003c/p>\n\u003cp>The inspiration behind these savory pancakes comes from a wonderful dish I had at a sunny little spot called \u003ca href=\"http://lickmyspoon.com/travel/eating-shopping-and-getting-pampered-in-toronto/\">Lady Marmalade\u003c/a> in Toronto. Their brunch menu featured a Cheddar Spinach Waffle drizzled with a Tomato-Orange cream sauce. I loved the combination of flavors and thought I'd give it a try at home. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_spinach_cheddar_pancakes-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_spinach_cheddar_pancakes-1.jpg\" alt=\"Ingredients for Spinach-Cheddar Pancakes \" title=\"Ingredients for Spinach-Cheddar Pancakes \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27459\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Spinach-Cheddar Pancakes \u003c/em>\u003c/p>\n\u003cp>I started out by grating some extra sharp cheddar and prepping the chopped spinach (squeezing out as much water as possible). The large amount of spinach in this recipe makes for a pretty hearty pancake, so if you prefer a lighter version, feel free to cut down on the greens.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_pancakes-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_pancakes-2.jpg\" alt=\"Pancake Batter\" title=\"Pancake Batter\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27458\">\u003c/a>\u003cbr>\n\u003cem>Pancake Batter\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next, a thick batter is formed by combining the cheese and spinach with a beaten egg, melted butter, milk, all purpose flour, salt, and baking powder. The hefty amount of \u003cstrong>baking powder\u003c/strong> mixed in with the flour mimics self-rising flour so your pancakes puff up nice and fluffy. Since the batter is pretty dense at this point, I employed an old trick for light and airy pancakes: \u003cstrong>whipped egg whites\u003c/strong>. Fold them into the batter and you are good to go. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_pancakes-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_pancakes-1.jpg\" alt=\"Sundried Tomatoes and Orange Zest \" title=\"Sundried Tomatoes and Orange Zest \" width=\"500\" height=\"368\" class=\"alignnone size-full wp-image-27457\">\u003c/a>\u003cbr>\n\u003cem>Sundried Tomatoes and Orange Zest \u003c/em>\u003c/p>\n\u003cp>The sauce I'm modeling this after was like a roasted tomato bisque. It was creamy and comforting, and was the perfect complement to the cheddar cheese in the dish. To save time on roasting my tomatoes, I decided to use just regular canned whole-peeled tomatoes, and threw in a handful of sundried tomatoes to intensify the flavor. I loved the surprising zip of orange zest in the original sauce and was sure to include it in my remake. A few glugs of cream, and into the food processor it all went. As the mixture blended together, I noticed that the cream was looking a little chunky, but after I heated it up in a saucepan, it all smoothed out. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_spinach_cheddar_pancakes-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_spinach_cheddar_pancakes-13.jpg\" alt=\"Spinach-Cheddar Pancakes with Sundried Tomato Cream\" title=\"Spinach-Cheddar Pancakes with Sundried Tomato Cream\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27463\">\u003c/a>\u003c/p>\n\u003cp>If you're a savory rather than sweet person, you'll appreciate this rendition of pancakes that don't involve chocolate or fruit (although, come to think of it, chocolate chip banana pancakes do sound darn tasty). I digress. The sweet pancakes will have to wait for another day. In the meantime, breakfast for dinner, anyone?\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Spinach-Cheddar Pancakes with Sundried Tomato Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Inspired by brunch at \u003ca href=\"http://www.ladymarmalade.ca/index.html\">Lady Marmalade\u003c/a> in Toronto, these savory pancakes are thick, fluffy, and full of spinach and cheese. With a zesty tomato-orange cream sauce poured on top, this is not your average stack of pancakes. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_spinach_cheddar_pancakes-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_spinach_cheddar_pancakes-11.jpg\" alt=\"Spinach-Cheddar Pancakes with Sundried Tomato Cream\" title=\"Spinach-Cheddar Pancakes with Sundried Tomato Cream\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27461 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">35 min\u003cspan class=\"value-title\" title=\"PT35M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4-6 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">10 ounces frozen chopped spinach, defrosted\u003c/li>\n\u003cli class=\"ingredient\">4 tablespoons unsalted butter\u003c/li>\n\u003cli class=\"ingredient\">1 cup grated sharp cheddar\u003c/li>\n\u003cli class=\"ingredient\">1 large egg, beaten\u003c/li>\n\u003cli class=\"ingredient\">2 egg whites\u003c/li>\n\u003cli class=\"ingredient\">2/3 cup low-fat milk\u003c/li>\n\u003cli class=\"ingredient\">1 cup all purpose flour\u003c/li>\n\u003cli class=\"ingredient\">2 1/2 teaspoons baking powder\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon salt\u003c/li>\n\u003cli class=\"ingredient\">Olive oil for frying\u003c/li>\n\u003cli class=\"ingredient\">Sundried Tomato Cream Sauce\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 200 F. \u003c/li>\n\u003cli>Squeeze all water from the defrosted spinach. Melt the butter in the microwave, about 30 seconds. \u003c/li>\n\u003cli>In a large mixing bowl, combine the spinach, melted butter, grated cheese, the beaten egg, milk, flour, baking powder, and salt. Mix well, forming a thick batter.\u003c/li>\n\u003cli>Using an electric mixer, beat the egg whites in a separate bowl until they form soft peaks. Fold it into the batter.\u003c/li>\n\u003cli>Place a frying pan over medium high heat and add enough oil to coat the surface. Ladle the batter into the hot pan, spreading the batter out. Give yourself enough room in the pan to flip the pancakes. \u003c/li>\n\u003cli>Cook for about 3 minutes, or until the pancakes are golden on the bottom. They will puff up and small air bubbles will form on the surface when they're ready to be flipped. Flip the pancakes over and cook for about another 2 minutes until the other side is golden.\u003c/li>\n\u003cli>Transfer to a foil-lined baking sheet and place in the oven to keep warm while you finish the remaining batches. Serve with the Tomato Cream Sauce spooned on top.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>\u003c/p>\n\u003cp>*****************\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Sundried Tomato Cream Sauce\u003c/legend>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">3 min\u003cspan class=\"value-title\" title=\"PT3M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">2 min\u003cspan class=\"value-title\" title=\"PT2M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">5 min\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 cup\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">5 sundried tomatoes packed in oil\u003c/li>\n\u003cli class=\"ingredient\">2 whole peeled tomatoes\u003c/li>\n\u003cli class=\"ingredient\">3/4 cup heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon orange zest\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Blend together all the ingredients using food processor or blender. (The cream may look a little chunky, it's ok). \u003c/li>\n\u003cli>Transfer to a saucepan and warm through over low-to-moderate heat. If you had chunky-ish cream before, it should melt smoothly, leaving you with a creamy smooth sauce.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"title": "Charcutepalooza: Chorizo Breakfast Sausage",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-12.jpg\" alt=\"Chorizo Breakfast Sausage\" title=\"Chorizo Breakfast Sausage\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27347\">\u003c/a>\u003cbr>\n\u003cem>Chorizo Breakfast Sausage (no grinder needed!)\u003c/em>\u003c/p>\n\u003cp>Homemade breakfast sausage has never really been on the top of my culinary accomplishments to tackle. It seemed difficult and messy, and I wasn't sold on how much better it would taste. I was wrong on all counts. Well, except for the messy part…you do need to get your hands in there.\u003c/p>\n\u003cp>I started to rethink the benefits of making my own sausage from scratch when I saw this month's \u003ca href=\"http://www.mrswheelbarrow.com/2011/04/charcutepalooza-may-challenge-grinding/\">Charcutepalooza Challenge: Grinding\u003c/a>. For those who are unfamiliar with \u003cstrong>Charcutepalooza\u003c/strong>, it's a monthly online cooking group, like \u003ca href=\"http://thedaringkitchen.com/\">Daring Bakers\u003c/a> or \u003ca href=\"http://tuesdayswithdorie.wordpress.com/\">Tuesdays with Dorie\u003c/a>, where everyone makes their take on one dish and posts about it on a given date. In this case, it is all about \u003cstrong>meat\u003c/strong>. The group, created by \u003ca href=\"http://www.mrswheelbarrow.com/\">Mrs. Wheelbarrow\u003c/a> and \u003ca href=\"http://theyummymummy.blogspot.com/\">The Yummy Mummy\u003c/a> at the beginning of this year, quickly developed an ardent following as charcuterie novices and pros alike shared their experiences of salting, smoking, curing -- and yes, grinding -- tasty meat treats. \u003c/p>\n\u003cp>Now, I love me a fine \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/04/melon-and-prosciutto-risotto/\">prosciutto\u003c/a> any day, but admittedly, I'm not a huge charcuterie lover by nature. My husband, on the other hand, can frequently be seen in the kitchen around 9:30 p.m. making himself a plate of meat dessert. Charcutepalooza was just the thing I needed to step up my carnivorous game. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-1.jpg\" alt=\"pork shoulder\" title=\"pork shoulder\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27338\">\u003c/a>\u003cbr>\n\u003cem>A whole lot of pork\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This month's challenge focused on free form sausage-making (sans creepy skin casings). A good way to ease into things, I thought. First thing's first, I needed to get my hands on some \u003cstrong>pork shoulder\u003c/strong> and \u003cstrong>fatback\u003c/strong>. I've never asked for fatback before; it felt a little badass. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-2.jpg\" alt=\"fatback\" title=\"fatback\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27339\">\u003c/a>\u003cbr>\n\u003cem>Snowy white fatback\u003c/em>\u003c/p>\n\u003cp>The experts all say that the secret to a good grind is \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Nies\">Eric Nies\u003c/a>--sorry, I couldn't help myself--no, the real secret is ensuring that the meat and equipment are \u003cstrong>very cold\u003c/strong>. So, I stuck my metal mixing bowl and food processor blade in the freezer while I cut the meat and fat into small cubes. Then, I added my spices. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-3.jpg\" alt=\"spices\" title=\"spices\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27340\">\u003c/a>\u003cbr>\n\u003cem>Spices\u003c/em>\u003c/p>\n\u003cp>The inspiration behind my breakfast sausage seasonings comes from some tasty Chorizo Sausage Patties I had once in New York. I had done a remake of them at home before, using store-bought sausage and chorizo and adding a blend of seasonings, but this time I would attempt to do it all from scratch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-4.jpg\" alt=\"Spice rub\" title=\"Spice rub\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27341\">\u003c/a>\u003cbr>\n\u003cem>Spice rub\u003c/em>\u003c/p>\n\u003cp>I raided my spice drawer and decided on a healthy dose of chili powder and smoked paprika, cayenne for some heat, cumin, ground fennel seeds, cinnamon, nutmeg, cloves, and a touch of garam masala to keep it interesting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-13.jpg\" alt=\"Thyme + Sage\" title=\"Thyme + Sage\" width=\"500\" height=\"352\" class=\"alignnone size-full wp-image-27348\">\u003c/a>\u003cbr>\n\u003cem>Thyme + Sage\u003c/em>\u003c/p>\n\u003cp>I also added some brown sugar, garlic, and lots of fresh thyme and sage. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-7.jpg\" alt=\"pork and seasonings\" title=\"pork and seasonings\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27342\">\u003c/a>\u003cbr>\n\u003cem>Ready to mingle\u003c/em>\u003c/p>\n\u003cp>This party of flavors got doused over the meat and fat, and it all chilled and mingled together for two hours. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_sausage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_sausage-1.jpg\" alt=\"sausage via food processor\" title=\"sausage via food processor\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27447\">\u003c/a>\u003cbr>\n\u003cem>Sausage via Food Processor\u003c/em>\u003c/p>\n\u003cp>Since I don't have a grinder, I used the \u003cstrong>food processor\u003c/strong> method. I worked in small batches, pulsing until everything was evenly ground. To this I added an egg yolk, a bit of milk, and vinegar to help bind it all together. I fried up a test patty, and it was good…but something was missing. My brain when to burgers (it does that sometimes) and voila! I knew what I needed -- the secret ingredient to my homemade burgers: caramelized onions. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-10.jpg\" alt=\"sausage mixture with onions\" title=\"sausage mixture with onions\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27345\">\u003c/a>\u003cbr>\n\u003cem>Wit onions\u003c/em>\u003c/p>\n\u003cp>That did the trick. My sausage patties were \u003cstrong>tangy\u003c/strong>, \u003cstrong>smoky\u003c/strong>, \u003cstrong>sweet\u003c/strong>, and \u003cstrong>savory\u003c/strong>, with a hint of \u003cstrong>heat\u003c/strong>. I think the biggest difference between my homemade sausage and store-bought was the texture. These definitely have more chew to them, and the fat added some great flavor. I'm already fantasizing about the killer breakfast sandwich I'm going to have tomorrow. And then, the day after that? This with Huevos Rancheros. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>At this rate, I may just be on my way to meat dessert too one day. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Chorizo Breakfast Sausage\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Spicy and smoky, sweet and tangy, this homemade chorizo sausage is the breakfast of champions. The meat is ground using a food processor, so you don't even need a meat grinder! \u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-11.jpg\" alt=\"Chorizo Sausage Patties\" title=\"Chorizo Sausage Patties\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27346 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hours 45 minutes\u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">5 minutes\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hours 50 minutes\u003cspan class=\"value-title\" title=\"PT2H50M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">Makes about 30 (3-inch) patties\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">3 lbs boneless pork shoulder 3/4 lb. fatback\u003c/li>\n\u003cli class=\"ingredient\">1 medium onion, finely chopped\u003c/li>\n\u003cli class=\"ingredient\">1 large egg yolk\u003c/li>\n\u003cli class=\"ingredient\">2 cloves garlic, minced\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup red wine vinegar, chilled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons milk\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons finely chopped fresh thyme, tightly packed\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons finely chopped fresh sage, tightly packed\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon brown sugar\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon chili powder\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon smoked paprika\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon fennel seeds, ground\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon cayenne\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon cumin\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon cinnamon\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon garam masala \u003c/li>\n\u003cli class=\"ingredient\">1/4 teaspoon freshly grated nutmeg\u003c/li>\n\u003cli class=\"ingredient\">2 cloves, ground (a pinch) \u003c/li>\n\u003cp>* If you're using fresh fatback, add 2 teaspoons of Kosher salt to the mixture. If you're using fatback that has been cured and salted, no additional salt is needed.\n\u003c/p>\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Place your mixing bowl (metal is best) and food processor blade in the freezer. Lightly caramelize the onion over medium heat, about 8 to 10 minutes. Set aside. \u003c/li>\n\u003cli>Cut the meat into 1\" cubes and the fat into 1/2\" cubes. Place in the chilled mixing bowl. Add the spices and mix well. Cover with plastic wrap and chill for two hours, the last 1/2 hour in the freezer.\u003c/li>\n\u003cli>Working in small batches, pulse in food processor, checking and scraping down the sides, until the meat and fat are evenly ground together. Place in a large mixing bowl. \u003c/li>\n\u003cli>Add the caramelized onions, egg yolk, milk, and vinegar. Using your hands, mix the sausage meat well to combine and reduce the air in the mixture.\u003c/li>\n\u003cli>It's a good idea to fry up a test patty at this point to check your seasoning. Form the remaining sausage mixture into patties. Over medium heat, fry the sausage patties in a lightly oiled skillet until crispy on the outside and cooked through. (Note: To freeze, form the patties and place them on a plate lined with parchment-paper. Freeze solid, then transfer the patties to an air-tight bag.)\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"excerpt": "Spicy and smoky, sweet and tangy, this homemade chorizo sausage is the breakfast of champions. The meat is ground using a food processor, so you don't even need a meat grinder.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-12.jpg\" alt=\"Chorizo Breakfast Sausage\" title=\"Chorizo Breakfast Sausage\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27347\">\u003c/a>\u003cbr>\n\u003cem>Chorizo Breakfast Sausage (no grinder needed!)\u003c/em>\u003c/p>\n\u003cp>Homemade breakfast sausage has never really been on the top of my culinary accomplishments to tackle. It seemed difficult and messy, and I wasn't sold on how much better it would taste. I was wrong on all counts. Well, except for the messy part…you do need to get your hands in there.\u003c/p>\n\u003cp>I started to rethink the benefits of making my own sausage from scratch when I saw this month's \u003ca href=\"http://www.mrswheelbarrow.com/2011/04/charcutepalooza-may-challenge-grinding/\">Charcutepalooza Challenge: Grinding\u003c/a>. For those who are unfamiliar with \u003cstrong>Charcutepalooza\u003c/strong>, it's a monthly online cooking group, like \u003ca href=\"http://thedaringkitchen.com/\">Daring Bakers\u003c/a> or \u003ca href=\"http://tuesdayswithdorie.wordpress.com/\">Tuesdays with Dorie\u003c/a>, where everyone makes their take on one dish and posts about it on a given date. In this case, it is all about \u003cstrong>meat\u003c/strong>. The group, created by \u003ca href=\"http://www.mrswheelbarrow.com/\">Mrs. Wheelbarrow\u003c/a> and \u003ca href=\"http://theyummymummy.blogspot.com/\">The Yummy Mummy\u003c/a> at the beginning of this year, quickly developed an ardent following as charcuterie novices and pros alike shared their experiences of salting, smoking, curing -- and yes, grinding -- tasty meat treats. \u003c/p>\n\u003cp>Now, I love me a fine \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/04/melon-and-prosciutto-risotto/\">prosciutto\u003c/a> any day, but admittedly, I'm not a huge charcuterie lover by nature. My husband, on the other hand, can frequently be seen in the kitchen around 9:30 p.m. making himself a plate of meat dessert. Charcutepalooza was just the thing I needed to step up my carnivorous game. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-1.jpg\" alt=\"pork shoulder\" title=\"pork shoulder\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27338\">\u003c/a>\u003cbr>\n\u003cem>A whole lot of pork\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This month's challenge focused on free form sausage-making (sans creepy skin casings). A good way to ease into things, I thought. First thing's first, I needed to get my hands on some \u003cstrong>pork shoulder\u003c/strong> and \u003cstrong>fatback\u003c/strong>. I've never asked for fatback before; it felt a little badass. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-2.jpg\" alt=\"fatback\" title=\"fatback\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27339\">\u003c/a>\u003cbr>\n\u003cem>Snowy white fatback\u003c/em>\u003c/p>\n\u003cp>The experts all say that the secret to a good grind is \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Nies\">Eric Nies\u003c/a>--sorry, I couldn't help myself--no, the real secret is ensuring that the meat and equipment are \u003cstrong>very cold\u003c/strong>. So, I stuck my metal mixing bowl and food processor blade in the freezer while I cut the meat and fat into small cubes. Then, I added my spices. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-3.jpg\" alt=\"spices\" title=\"spices\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27340\">\u003c/a>\u003cbr>\n\u003cem>Spices\u003c/em>\u003c/p>\n\u003cp>The inspiration behind my breakfast sausage seasonings comes from some tasty Chorizo Sausage Patties I had once in New York. I had done a remake of them at home before, using store-bought sausage and chorizo and adding a blend of seasonings, but this time I would attempt to do it all from scratch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-4.jpg\" alt=\"Spice rub\" title=\"Spice rub\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27341\">\u003c/a>\u003cbr>\n\u003cem>Spice rub\u003c/em>\u003c/p>\n\u003cp>I raided my spice drawer and decided on a healthy dose of chili powder and smoked paprika, cayenne for some heat, cumin, ground fennel seeds, cinnamon, nutmeg, cloves, and a touch of garam masala to keep it interesting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-13.jpg\" alt=\"Thyme + Sage\" title=\"Thyme + Sage\" width=\"500\" height=\"352\" class=\"alignnone size-full wp-image-27348\">\u003c/a>\u003cbr>\n\u003cem>Thyme + Sage\u003c/em>\u003c/p>\n\u003cp>I also added some brown sugar, garlic, and lots of fresh thyme and sage. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-7.jpg\" alt=\"pork and seasonings\" title=\"pork and seasonings\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27342\">\u003c/a>\u003cbr>\n\u003cem>Ready to mingle\u003c/em>\u003c/p>\n\u003cp>This party of flavors got doused over the meat and fat, and it all chilled and mingled together for two hours. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_sausage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_sausage-1.jpg\" alt=\"sausage via food processor\" title=\"sausage via food processor\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27447\">\u003c/a>\u003cbr>\n\u003cem>Sausage via Food Processor\u003c/em>\u003c/p>\n\u003cp>Since I don't have a grinder, I used the \u003cstrong>food processor\u003c/strong> method. I worked in small batches, pulsing until everything was evenly ground. To this I added an egg yolk, a bit of milk, and vinegar to help bind it all together. I fried up a test patty, and it was good…but something was missing. My brain when to burgers (it does that sometimes) and voila! I knew what I needed -- the secret ingredient to my homemade burgers: caramelized onions. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-10.jpg\" alt=\"sausage mixture with onions\" title=\"sausage mixture with onions\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27345\">\u003c/a>\u003cbr>\n\u003cem>Wit onions\u003c/em>\u003c/p>\n\u003cp>That did the trick. My sausage patties were \u003cstrong>tangy\u003c/strong>, \u003cstrong>smoky\u003c/strong>, \u003cstrong>sweet\u003c/strong>, and \u003cstrong>savory\u003c/strong>, with a hint of \u003cstrong>heat\u003c/strong>. I think the biggest difference between my homemade sausage and store-bought was the texture. These definitely have more chew to them, and the fat added some great flavor. I'm already fantasizing about the killer breakfast sandwich I'm going to have tomorrow. And then, the day after that? This with Huevos Rancheros. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>At this rate, I may just be on my way to meat dessert too one day. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Chorizo Breakfast Sausage\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Spicy and smoky, sweet and tangy, this homemade chorizo sausage is the breakfast of champions. The meat is ground using a food processor, so you don't even need a meat grinder! \u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-11.jpg\" alt=\"Chorizo Sausage Patties\" title=\"Chorizo Sausage Patties\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27346 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hours 45 minutes\u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">5 minutes\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hours 50 minutes\u003cspan class=\"value-title\" title=\"PT2H50M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">Makes about 30 (3-inch) patties\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">3 lbs boneless pork shoulder 3/4 lb. fatback\u003c/li>\n\u003cli class=\"ingredient\">1 medium onion, finely chopped\u003c/li>\n\u003cli class=\"ingredient\">1 large egg yolk\u003c/li>\n\u003cli class=\"ingredient\">2 cloves garlic, minced\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup red wine vinegar, chilled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons milk\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons finely chopped fresh thyme, tightly packed\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons finely chopped fresh sage, tightly packed\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon brown sugar\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon chili powder\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon smoked paprika\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon fennel seeds, ground\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon cayenne\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon cumin\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon cinnamon\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon garam masala \u003c/li>\n\u003cli class=\"ingredient\">1/4 teaspoon freshly grated nutmeg\u003c/li>\n\u003cli class=\"ingredient\">2 cloves, ground (a pinch) \u003c/li>\n\u003cp>* If you're using fresh fatback, add 2 teaspoons of Kosher salt to the mixture. If you're using fatback that has been cured and salted, no additional salt is needed.\n\u003c/p>\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Place your mixing bowl (metal is best) and food processor blade in the freezer. Lightly caramelize the onion over medium heat, about 8 to 10 minutes. Set aside. \u003c/li>\n\u003cli>Cut the meat into 1\" cubes and the fat into 1/2\" cubes. Place in the chilled mixing bowl. Add the spices and mix well. Cover with plastic wrap and chill for two hours, the last 1/2 hour in the freezer.\u003c/li>\n\u003cli>Working in small batches, pulse in food processor, checking and scraping down the sides, until the meat and fat are evenly ground together. Place in a large mixing bowl. \u003c/li>\n\u003cli>Add the caramelized onions, egg yolk, milk, and vinegar. Using your hands, mix the sausage meat well to combine and reduce the air in the mixture.\u003c/li>\n\u003cli>It's a good idea to fry up a test patty at this point to check your seasoning. Form the remaining sausage mixture into patties. Over medium heat, fry the sausage patties in a lightly oiled skillet until crispy on the outside and cooked through. (Note: To freeze, form the patties and place them on a plate lined with parchment-paper. Freeze solid, then transfer the patties to an air-tight bag.)\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_miso_cod-4.jpg\" alt=\"Miso Glazed Cod\" title=\"Miso Glazed Cod\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26683\">\u003cbr>\n\u003cem>Miso marinade over cod fillet\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Miso Glazed Cod\u003c/strong> sounds fancypants but it's actually fairly easy to make. Essentially, all you need to do is make the miso marinade -- a blend of rice vinegar, soy sauce, sugar, cayenne, olive oil, and of course, miso. \u003ca href=\"http://www.npr.org/2011/04/20/135543251/miso-an-ancient-solution-for-modern-meals?ft=1&f=1053\">Miso\u003c/a> is a fermented soybean paste (the soybeans are funkified by the introduction of a rice fungus called \u003cem>kōji\u003c/em>, then mixed with water and sea salt).\u003c/p>\n\u003cp>The sweet, umami-filled marinade is slathered over cod fillets and then broiled to develop a nice bubbly golden glaze. The dish is then baked off until the fish is opaque in center and the meat flakes off easily.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_miso_cod-6.jpg\" alt=\"Miso Cod Prep\" title=\"Miso Cod Prep\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-26685\">\u003cbr>\n\u003cem>Miso Cod Prep\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_miso_cod-3.jpg\" alt=\"Miso Marinade\" title=\"Miso Marinade\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26682\">\u003cbr>\n\u003cem>Miso Marinade\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I like to serve this dish with some sauteed baby bok choy and rice steamed with a beaten egg thrown in. Or, try pairing it with a salad tossed in a ginger-sesame dressing. The miso glaze is also fantastic for tofu. Prepare the dish the same way, just swapping out the fish for extra-firm tofu slices. Both versions are great for an easy, light dinner. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Miso Glazed Cod\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Adapted from a \u003ca href=\"http://www.buddakan.com/\">Buddakan\u003c/a> recipe, originally featured in \u003ca href=\"http://www.epicurious.com/recipes/food/views/Cod-with-Miso-Glaze-and-Wasabi-Mashed-Potatoes-101026#ixzz1CMaKq4Xk\">Bon Appetit\u003c/a> (March 1999). It's a simple formula of slathering a tangy, sweet miso glaze over fish fillets, then broiling and baking it. \u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_miso_cod-5.jpg\" alt=\"Miso Glazed Cod\" title=\"Miso Glazed Cod\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26684 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\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\">35 min\u003cspan class=\"value-title\" title=\"PT35M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">2 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 lb white cod fillet \u003c/li>\n\u003cli class=\"ingredient\">1/2 cup light yellow or white miso (I like Westbrae Natural's Organic Mellow White Miso)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup rice vinegar\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup olive oil\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons soy sauce\u003c/li>\n\u003cli class=\"ingredient\">1/4 teaspoon cayenne pepper\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat oven to 450°F \u003c/li>\n\u003cli>Blend miso, vinegar, sugar, soy sauce and cayenne pepper in a food processor. With the machine running, gradually pour in oil; blend until mixture is smooth. (You can also do by hand using a whisk.) \u003c/li>\n\u003cli>Place cod fillet on a baking sheet lined with parchment paper. Rub about 4 tablespoons of the miso marinade onto both sides of the fish. Let sit for 15-20 minutes. \u003c/li>\n\u003cli>Broil cod until the miso glaze starts to brown, about 3-5 minutes. Transfer to the oven and bake until the fish is opaque in center, about another 8-10 minutes. Serve immediately. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_miso_cod-4.jpg\" alt=\"Miso Glazed Cod\" title=\"Miso Glazed Cod\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26683\">\u003cbr>\n\u003cem>Miso marinade over cod fillet\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Miso Glazed Cod\u003c/strong> sounds fancypants but it's actually fairly easy to make. Essentially, all you need to do is make the miso marinade -- a blend of rice vinegar, soy sauce, sugar, cayenne, olive oil, and of course, miso. \u003ca href=\"http://www.npr.org/2011/04/20/135543251/miso-an-ancient-solution-for-modern-meals?ft=1&f=1053\">Miso\u003c/a> is a fermented soybean paste (the soybeans are funkified by the introduction of a rice fungus called \u003cem>kōji\u003c/em>, then mixed with water and sea salt).\u003c/p>\n\u003cp>The sweet, umami-filled marinade is slathered over cod fillets and then broiled to develop a nice bubbly golden glaze. The dish is then baked off until the fish is opaque in center and the meat flakes off easily.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_miso_cod-6.jpg\" alt=\"Miso Cod Prep\" title=\"Miso Cod Prep\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-26685\">\u003cbr>\n\u003cem>Miso Cod Prep\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_miso_cod-3.jpg\" alt=\"Miso Marinade\" title=\"Miso Marinade\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26682\">\u003cbr>\n\u003cem>Miso Marinade\u003c/em>\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>I like to serve this dish with some sauteed baby bok choy and rice steamed with a beaten egg thrown in. Or, try pairing it with a salad tossed in a ginger-sesame dressing. The miso glaze is also fantastic for tofu. Prepare the dish the same way, just swapping out the fish for extra-firm tofu slices. Both versions are great for an easy, light dinner. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Miso Glazed Cod\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Adapted from a \u003ca href=\"http://www.buddakan.com/\">Buddakan\u003c/a> recipe, originally featured in \u003ca href=\"http://www.epicurious.com/recipes/food/views/Cod-with-Miso-Glaze-and-Wasabi-Mashed-Potatoes-101026#ixzz1CMaKq4Xk\">Bon Appetit\u003c/a> (March 1999). It's a simple formula of slathering a tangy, sweet miso glaze over fish fillets, then broiling and baking it. \u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_miso_cod-5.jpg\" alt=\"Miso Glazed Cod\" title=\"Miso Glazed Cod\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26684 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\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\">35 min\u003cspan class=\"value-title\" title=\"PT35M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">2 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 lb white cod fillet \u003c/li>\n\u003cli class=\"ingredient\">1/2 cup light yellow or white miso (I like Westbrae Natural's Organic Mellow White Miso)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup rice vinegar\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup olive oil\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons soy sauce\u003c/li>\n\u003cli class=\"ingredient\">1/4 teaspoon cayenne pepper\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat oven to 450°F \u003c/li>\n\u003cli>Blend miso, vinegar, sugar, soy sauce and cayenne pepper in a food processor. With the machine running, gradually pour in oil; blend until mixture is smooth. (You can also do by hand using a whisk.) \u003c/li>\n\u003cli>Place cod fillet on a baking sheet lined with parchment paper. Rub about 4 tablespoons of the miso marinade onto both sides of the fish. Let sit for 15-20 minutes. \u003c/li>\n\u003cli>Broil cod until the miso glaze starts to brown, about 3-5 minutes. Transfer to the oven and bake until the fish is opaque in center, about another 8-10 minutes. Serve immediately. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Quick Cinco de Mayo quiz:\u003c/strong> Where is the margarita more popular, the United States or Mexico? If you guessed the U.S. you win. Margaritas are the number one cocktail ordered in the U.S.\u003cbr>\n[aside postID='bayareabites_48283,bayareabites_55238,bayareabites_55777' label='Alternate Margarita Recipes']\u003cbr>\nIn Mexico, the \u003ca href=\"http://cocktails.about.com/od/tequilarecipes/r/paloma_tequila.htm\">Paloma\u003c/a> — a combination of grapefruit soda, tequila, salt and lime juice — is the mixed-drink of choice. But north of the border, margaritas reign supreme and, as you might guess, there's no day where margaritas are served more in this country than Cinco de Mayo.\u003c/p>\n\u003cp>Cinco de Mayo is sort of an odd holiday. Contrary to popular belief, it is NOT \u003ca href=\"http://en.wikipedia.org/wiki/Mexican_independence_day\">Mexican Independence Day\u003c/a> — that takes place in September. No, Cinco de Mayo is simply the commemoration of a battle where the French were defeated in Puebla. In Mexico, it is not an official holiday and Puebla is really the only place where the day is observed.\u003c/p>\n\u003cp>This is not to say you shouldn't celebrate yourself. After all, there's a solid American tradition of embracing other countries' holidays as an excuse for a good happy hour (think of St. Patrick's Day). Plus the weather is so nice in May and there are really no other good party holidays until Memorial Day (yes, there's Mother's Day, but that's really more about brunch). So if you're looking for an excuse to be festive, then today is the day to break out the chips and guacamole and make a nice pitcher of margaritas.\u003c/p>\n\u003cp>To learn more about this classic Mexican cocktail and tequila itself, I interviewed a couple of experts. Dave Karraker works for \u003ca href=\"http://www.skyyspirits.com/home.php\">SKYY Spirits\u003c/a> in San Francisco, which distributes both Cabo Wabo and Espolón Tequila (plus he's a friend of a friend), so I figured he'd be a good person to speak with. I also asked Julian Limon Nunez, a colleague of my husband's whose family owns the \u003ca href=\"http://www.tequilaviejito.com/\">Tequila El Viejito\u003c/a> distillery in Guadalajara Mexico, to tell me a little bit about tequila.\u003c/p>\n\u003cp>So here's a little primer on margaritas and tequila for your Cinco de Mayo holiday. Enjoy and remember to call a cab for any friends who are celebrating with you.\u003c/p>\n\u003cfigure id=\"attachment_27212\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/blue-agave.jpg\">\u003cimg class=\"size-full wp-image-27212\" title=\"blue agave plant\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/blue-agave.jpg\" alt=\"blue agaave plant\" width=\"500\" height=\"375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Agave tequilana (blue agave). Photo credit: Kurt Stüber courtesy of GNU Free Documentation License\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What's the difference between the various types of tequila?\u003c/strong>\u003cbr>\nFirst of all, tequila must be produced in very specific regions of Mexico to be allowed the \"tequila\" designation. Just as you can't call a sparkling wine champagne if it's not made in the Champagne region of France, you cannot call a spirit tequila if it is not made in Jalisco or a few other designated areas in Mexico.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are two main categories of tequila.\u003cbr>\n\u003cstrong>100% agave\u003c/strong> -- This is a spirit made entirely from the agave plant.\u003cbr>\n\u003cstrong>Mixto \u003c/strong>-- This is a mixture of agave plus other ingredients which include grain alcohols and/or sugar and food coloring. It must be at least 51% agave to qualify as tequila.\u003c/p>\n\u003cp>Both Julian and Dave suggest avoiding mixtos if for no other reason than mixed alcohols give you a hangover. Plus, the flavor is harsher and, quite honestly, not all that great. If you've ever had a tequila that made you swear you'd never drink it again, chances are it was a mixto.\u003c/p>\n\u003cp>\u003cstrong>There are five types of 100% agave tequila:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Blanco (silver): This tequila is not aged after it's been distilled and has an earthy agave flavor.\u003c/li>\n\u003cli>Reposado: Aged between 2months to a year, reposado tequilas offer a smooth taste without a lot of bite.\u003c/li>\n\u003cli>Joven (gold): This is a combination of blanco and reposado and is a great choice for mixed drinks.\u003c/li>\n\u003cli>Añejo: Aged between one and three years in oak barrels, this is a sipping tequila. Like a fine Scotch or other aged spirits, it has a refined taste that is best appreciated on its own.\u003c/li>\n\u003cli>Extra Añejo: Aged for three years or more in oak barrels, this tequila is the highest quality available.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Which tequila should you use to make margaritas?\u003c/strong>\u003cbr>\nBoth Julian and Dave recommend using blanco, joven or reposado tequila for making margaritas. Blanco will give your margarita more of a true agave flavor while reposado is for those who want a smoother taste. Joven is a nice balance between the two.\u003c/p>\n\u003cp>Don't use añejo and extra añejo as they are too refined to mix with citrus or really anything else and should be appreciated on their own. Plus they're a lot more expensive so it's a bit of a waste to use as an ingredient for a mixed drink.\u003c/p>\n\u003cp>\u003cstrong>Why do people salt their margarita glass?\u003c/strong>\u003cbr>\nAccording to Dave, salt opens up the taste buds and the palate, which aids in the tasting experience. Julian thinks the salt neutralizes the sweetness of the cocktail. He says that a lot of Mexican desserts are sweet and salty (like tamarind confections), and salting something sweet is common in Mexico. Plus the salt nicely accompanies the agave and lime flavors and enhances the overall margarita experience.\u003c/p>\n\u003cp>When salting a margarita glass, be sure to run a lime around the edge to moisten the lip so the salt sticks. Salting your margarita glass is really a personal choice. And, if the salt bugs you, then leave it off.\u003c/p>\n\u003cp>\u003cstrong>Should you add other liquors to your margarita?\u003c/strong>\u003cbr>\nThere are two ways to infuse sweetness into your margarita, adding an orange liquor or including agave nectar or syrup. A recipe using each method is provided below.\u003c/p>\n\u003cp>Triple sec, Cointreau and Grand Marnier are often used to add a sophisticated orange sweetener to margaritas. They are commonly added in restaurant and bar drinks because they provide a smooth balance to the lime; they also make the drink more expensive.\u003c/p>\n\u003cp>If you prefer a natural agave flavor, then you can simply use an agave syrup, which naturally sweetens the drink and heightens the agave flavor, adding a complexity that other sweeteners diminish.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27227 photo\" title=\"margarita with lime\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/margarita-with-lime.jpg\" alt=\"margarita with lime\" width=\"375\" height=\"500\">\u003c/p>\n\u003cp>\u003cstrong>Margarita Recipes\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And now for the part you've been waiting for, the actual recipes so you can get down to celebrating. I've included two margarita recipes here. The first is a Classic Margarita. Recommended by Dave, who says it's the recipe that \u003ca href=\"http://www.tommystequila.com\">Tommy's\u003c/a> uses, it forgoes the orange liquor and instead relies on agave syrup. With only tequila, lime and agave this is a purist's drink. The second recipe uses Cointreau for a sweeter more refined flavor. Both are a great way to celebrate the day.\u003c/p>\n\u003cfieldset>\n\u003clegend>Recipe: Classic Margarita\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Margarita using tequila, agave syrup and lime\u003c/em>\u003c/p>\n\u003cp>\u003cem>Recipe used with the permission of \u003ca href=\"http://www.skyyspirits.com/home.php\">SKYY Spirits\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 drink\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 lime wedge\u003c/li>\n\u003cli class=\"ingredient\">Kosher salt\u003c/li>\n\u003cli class=\"ingredient\">Ice\u003c/li>\n\u003cli class=\"ingredient\">2 ounces tequila (Dave recommends Cabo Wabo or Espolon but any blanco, joven or reposado will do)\u003c/li>\n\u003cli class=\"ingredient\">1 ounce fresh lime juice\u003c/li>\n\u003cli class=\"ingredient\">1/2 ounce agave nectar or juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Moisten the outer rim of a rocks glass with the lime wedge and coat lightly with salt.\u003c/li>\n\u003cli>Fill a cocktail shaker with ice. Add the tequila, lime juice and agave nectar, shake well and strain into the rocks glass.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Mexican\u003c/em>\u003c/p>\n\u003c/fieldset>\n\u003cfieldset>\n\u003clegend>Recipe: \u003ca class=\"url\" href=\"http://www.chow.com/recipes/10643-perfect-margarita\">The Perfect Margarita\u003c/a>\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>The second recipe is from \u003ca href=\"http://www.chow.com/\">Chow\u003c/a>. With Cointreau added to augment the drink with an infusion of orange flavor, the result is quite elegant.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 drink\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredient\">\n\u003cli class=\"ingredient\">Salt, for rimming the glass (optional)\u003c/li>\n\u003cli class=\"ingredient\">Ice\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 ounces Tequila (blanco, 100 percent agave)\u003c/li>\n\u003cli class=\"ingredient\">1 ounce freshly squeezed lime juice\u003c/li>\n\u003cli class=\"ingredient\">1/2 ounce Cointreau (not Triple Sec)\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>If using salt, place in a shallow dish. Moisten the rim of a rocks glass with a dampened paper towel, then dip in salt.\u003c/li>\n\u003cli>Fill the glass with ice; add tequila, lime juice, and Cointreau; and stir a few times until chilled. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Mexican\u003c/em>\u003c/p>\n\u003c/fieldset>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Quick Cinco de Mayo quiz:\u003c/strong> Where is the margarita more popular, the United States or Mexico? If you guessed the U.S. you win. Margaritas are the number one cocktail ordered in the U.S.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIn Mexico, the \u003ca href=\"http://cocktails.about.com/od/tequilarecipes/r/paloma_tequila.htm\">Paloma\u003c/a> — a combination of grapefruit soda, tequila, salt and lime juice — is the mixed-drink of choice. But north of the border, margaritas reign supreme and, as you might guess, there's no day where margaritas are served more in this country than Cinco de Mayo.\u003c/p>\n\u003cp>Cinco de Mayo is sort of an odd holiday. Contrary to popular belief, it is NOT \u003ca href=\"http://en.wikipedia.org/wiki/Mexican_independence_day\">Mexican Independence Day\u003c/a> — that takes place in September. No, Cinco de Mayo is simply the commemoration of a battle where the French were defeated in Puebla. In Mexico, it is not an official holiday and Puebla is really the only place where the day is observed.\u003c/p>\n\u003cp>This is not to say you shouldn't celebrate yourself. After all, there's a solid American tradition of embracing other countries' holidays as an excuse for a good happy hour (think of St. Patrick's Day). Plus the weather is so nice in May and there are really no other good party holidays until Memorial Day (yes, there's Mother's Day, but that's really more about brunch). So if you're looking for an excuse to be festive, then today is the day to break out the chips and guacamole and make a nice pitcher of margaritas.\u003c/p>\n\u003cp>To learn more about this classic Mexican cocktail and tequila itself, I interviewed a couple of experts. Dave Karraker works for \u003ca href=\"http://www.skyyspirits.com/home.php\">SKYY Spirits\u003c/a> in San Francisco, which distributes both Cabo Wabo and Espolón Tequila (plus he's a friend of a friend), so I figured he'd be a good person to speak with. I also asked Julian Limon Nunez, a colleague of my husband's whose family owns the \u003ca href=\"http://www.tequilaviejito.com/\">Tequila El Viejito\u003c/a> distillery in Guadalajara Mexico, to tell me a little bit about tequila.\u003c/p>\n\u003cp>So here's a little primer on margaritas and tequila for your Cinco de Mayo holiday. Enjoy and remember to call a cab for any friends who are celebrating with you.\u003c/p>\n\u003cfigure id=\"attachment_27212\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/blue-agave.jpg\">\u003cimg class=\"size-full wp-image-27212\" title=\"blue agave plant\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/blue-agave.jpg\" alt=\"blue agaave plant\" width=\"500\" height=\"375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Agave tequilana (blue agave). Photo credit: Kurt Stüber courtesy of GNU Free Documentation License\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What's the difference between the various types of tequila?\u003c/strong>\u003cbr>\nFirst of all, tequila must be produced in very specific regions of Mexico to be allowed the \"tequila\" designation. Just as you can't call a sparkling wine champagne if it's not made in the Champagne region of France, you cannot call a spirit tequila if it is not made in Jalisco or a few other designated areas in Mexico.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are two main categories of tequila.\u003cbr>\n\u003cstrong>100% agave\u003c/strong> -- This is a spirit made entirely from the agave plant.\u003cbr>\n\u003cstrong>Mixto \u003c/strong>-- This is a mixture of agave plus other ingredients which include grain alcohols and/or sugar and food coloring. It must be at least 51% agave to qualify as tequila.\u003c/p>\n\u003cp>Both Julian and Dave suggest avoiding mixtos if for no other reason than mixed alcohols give you a hangover. Plus, the flavor is harsher and, quite honestly, not all that great. If you've ever had a tequila that made you swear you'd never drink it again, chances are it was a mixto.\u003c/p>\n\u003cp>\u003cstrong>There are five types of 100% agave tequila:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Blanco (silver): This tequila is not aged after it's been distilled and has an earthy agave flavor.\u003c/li>\n\u003cli>Reposado: Aged between 2months to a year, reposado tequilas offer a smooth taste without a lot of bite.\u003c/li>\n\u003cli>Joven (gold): This is a combination of blanco and reposado and is a great choice for mixed drinks.\u003c/li>\n\u003cli>Añejo: Aged between one and three years in oak barrels, this is a sipping tequila. Like a fine Scotch or other aged spirits, it has a refined taste that is best appreciated on its own.\u003c/li>\n\u003cli>Extra Añejo: Aged for three years or more in oak barrels, this tequila is the highest quality available.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Which tequila should you use to make margaritas?\u003c/strong>\u003cbr>\nBoth Julian and Dave recommend using blanco, joven or reposado tequila for making margaritas. Blanco will give your margarita more of a true agave flavor while reposado is for those who want a smoother taste. Joven is a nice balance between the two.\u003c/p>\n\u003cp>Don't use añejo and extra añejo as they are too refined to mix with citrus or really anything else and should be appreciated on their own. Plus they're a lot more expensive so it's a bit of a waste to use as an ingredient for a mixed drink.\u003c/p>\n\u003cp>\u003cstrong>Why do people salt their margarita glass?\u003c/strong>\u003cbr>\nAccording to Dave, salt opens up the taste buds and the palate, which aids in the tasting experience. Julian thinks the salt neutralizes the sweetness of the cocktail. He says that a lot of Mexican desserts are sweet and salty (like tamarind confections), and salting something sweet is common in Mexico. Plus the salt nicely accompanies the agave and lime flavors and enhances the overall margarita experience.\u003c/p>\n\u003cp>When salting a margarita glass, be sure to run a lime around the edge to moisten the lip so the salt sticks. Salting your margarita glass is really a personal choice. And, if the salt bugs you, then leave it off.\u003c/p>\n\u003cp>\u003cstrong>Should you add other liquors to your margarita?\u003c/strong>\u003cbr>\nThere are two ways to infuse sweetness into your margarita, adding an orange liquor or including agave nectar or syrup. A recipe using each method is provided below.\u003c/p>\n\u003cp>Triple sec, Cointreau and Grand Marnier are often used to add a sophisticated orange sweetener to margaritas. They are commonly added in restaurant and bar drinks because they provide a smooth balance to the lime; they also make the drink more expensive.\u003c/p>\n\u003cp>If you prefer a natural agave flavor, then you can simply use an agave syrup, which naturally sweetens the drink and heightens the agave flavor, adding a complexity that other sweeteners diminish.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27227 photo\" title=\"margarita with lime\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/margarita-with-lime.jpg\" alt=\"margarita with lime\" width=\"375\" height=\"500\">\u003c/p>\n\u003cp>\u003cstrong>Margarita Recipes\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And now for the part you've been waiting for, the actual recipes so you can get down to celebrating. I've included two margarita recipes here. The first is a Classic Margarita. Recommended by Dave, who says it's the recipe that \u003ca href=\"http://www.tommystequila.com\">Tommy's\u003c/a> uses, it forgoes the orange liquor and instead relies on agave syrup. With only tequila, lime and agave this is a purist's drink. The second recipe uses Cointreau for a sweeter more refined flavor. Both are a great way to celebrate the day.\u003c/p>\n\u003cfieldset>\n\u003clegend>Recipe: Classic Margarita\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Margarita using tequila, agave syrup and lime\u003c/em>\u003c/p>\n\u003cp>\u003cem>Recipe used with the permission of \u003ca href=\"http://www.skyyspirits.com/home.php\">SKYY Spirits\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 drink\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 lime wedge\u003c/li>\n\u003cli class=\"ingredient\">Kosher salt\u003c/li>\n\u003cli class=\"ingredient\">Ice\u003c/li>\n\u003cli class=\"ingredient\">2 ounces tequila (Dave recommends Cabo Wabo or Espolon but any blanco, joven or reposado will do)\u003c/li>\n\u003cli class=\"ingredient\">1 ounce fresh lime juice\u003c/li>\n\u003cli class=\"ingredient\">1/2 ounce agave nectar or juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Moisten the outer rim of a rocks glass with the lime wedge and coat lightly with salt.\u003c/li>\n\u003cli>Fill a cocktail shaker with ice. Add the tequila, lime juice and agave nectar, shake well and strain into the rocks glass.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Mexican\u003c/em>\u003c/p>\n\u003c/fieldset>\n\u003cfieldset>\n\u003clegend>Recipe: \u003ca class=\"url\" href=\"http://www.chow.com/recipes/10643-perfect-margarita\">The Perfect Margarita\u003c/a>\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>The second recipe is from \u003ca href=\"http://www.chow.com/\">Chow\u003c/a>. With Cointreau added to augment the drink with an infusion of orange flavor, the result is quite elegant.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 drink\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredient\">\n\u003cli class=\"ingredient\">Salt, for rimming the glass (optional)\u003c/li>\n\u003cli class=\"ingredient\">Ice\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 ounces Tequila (blanco, 100 percent agave)\u003c/li>\n\u003cli class=\"ingredient\">1 ounce freshly squeezed lime juice\u003c/li>\n\u003cli class=\"ingredient\">1/2 ounce Cointreau (not Triple Sec)\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>If using salt, place in a shallow dish. Moisten the rim of a rocks glass with a dampened paper towel, then dip in salt.\u003c/li>\n\u003cli>Fill the glass with ice; add tequila, lime juice, and Cointreau; and stir a few times until chilled. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Mexican\u003c/em>\u003c/p>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Melon and Prosciutto Risotto",
"title": "Melon and Prosciutto Risotto",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_melon_prosciutto_risotto-1.jpg\" alt=\"Cantaloupe and Prosciutto\" title=\"Cantaloupe and Prosciutto\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26609\">\u003cbr>\n\u003cem>Cantaloupe and Prosciutto\u003c/em>\u003c/p>\n\u003cp>There are some things in life that are just meant to be together: peanut butter and jelly, cookies and cream, and yes, \u003cstrong>melon and prosciutto\u003c/strong>. Who would've thought that fruit and meat would go so well together, but it does. Sweet juicy cantaloupe and salty cured prosciutto bring out the sweet and salty best in one another. \u003c/p>\n\u003cp>When Chris first told me about \u003cstrong>Melon and Prosciutto Risotto\u003c/strong>, my eyes widened in disbelief that I had not thought of this brilliant idea sooner. It made perfect sense. Take the classic combo of melon and prosciutto, and reinvent it via a creamy divine risotto. \u003c/p>\n\u003cp>\u003cem>Mama mia\u003c/em>, the result was just beautiful. The risotto starts out like a risotto typically does -- by softening an onion in some butter and oil, toasting off the Arborio rice, and then adding a generous splash of white wine before simmering broth is added bit by bit until the risotto is creamy and each kernel has a nice toothsome chew to it. \u003c/p>\n\u003cp>Now here is where the magic comes in. To the risotto, we now add \u003cstrong>cubes of ripe cantaloupe\u003c/strong>, \u003cstrong>ribbons of paper-thin prosciutto\u003c/strong>, and a \u003cstrong>shower of parmigiano\u003c/strong>. The cantaloupe is the real surprise here. This is the first time I've ever tasted it cooked, and the temperature confusion makes you pause for a second. The freshness of the melon comes through though. It really lightens up this comfort meal and makes it fit for spring -- which is not to say that it is any less luxurious. It is still, after all, a lush risotto trimmed with melt-in-your-mouth prosciutto, and garnished with bits of crispy prosciutto. That pork on pork action is celebration enough. The beauty, however, is in the balance. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*****\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Melon and Prosciutto Risotto\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>The classic combo of melon and prosciutto is combined into a divine risotto. Sweet, salty, and not too heavy.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/melon_prosciutto_risotto.jpg\" alt=\"Melon and Prosciutto Risotto\" title=\"Melon and Prosciutto Risotto\" width=\"500\" height=\"363\" class=\"alignnone size-full wp-image-27157 photo\">\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\">40 min\u003cspan class=\"value-title\" title=\"PT40M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">50 min\u003cspan class=\"value-title\" title=\"PT50M\">\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\">1 1/2 cups cantaloupe, cut into 1 inch cubes\u003c/li>\n\u003cli class=\"ingredient\">1/4 pound prosciutto\u003c/li>\n\u003cli class=\"ingredient\">1 cup Arborio rice\u003c/li>\n\u003cli class=\"ingredient\">32 ounces chicken stock\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup white wine\u003c/li>\n\u003cli class=\"ingredient\">1/2 yellow onion, finely diced\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup grated parmigiano\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon butter\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon olive oil\u003c/li>\n\u003cli class=\"ingredient\">Salt and pepper to taste\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-sized pot, bring the chicken stock to a simmer. Keep at a simmer the entire time the risotto cooks.\u003c/li>\n\u003cli>Heat the butter and olive oil in a large pan over medium-high heat. Add the onion and sauté until softened, about 6-8 minutes. Add the rice and lightly toast, about 4 minutes.\u003c/li>\n\u003cli>Stir the white wine into the mixture and allow it to evaporate and absorb into the rice.\u003c/li>\n\u003cli>Add the warm chicken stock one ladle at a time, allowing it to absorb into the rice each time before adding the next ladle. Stir frequently to keep the rice from sticking to the bottom of the pan. If it starts to look like you'll need more liquid to finish cooking the rice, add boiling water to your simmering pot of stock.\u003c/li>\n\u003cli>Continue adding stock and stirring until the risotto is soft and creamy. The rice should still have a nice al dente chew to it though. It should take about 30 minutes to finish cooking.\u003c/li>\n\u003cli>Meanwhile, roll up the prosciutto and slice it into thin ribbons. Toast a handful of it up in the oven (I use my toaster oven) until it is crispy, and reserve for garnishing.\u003c/li>\n\u003cli>When the risotto is almost done, stir in the melon, uncooked prosciutto, and parmigiano. Allow everything to warm through. Season with salt and pepper if needed, top with the crispy prosciutto, and serve immediately. \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>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_melon_prosciutto_risotto-1.jpg\" alt=\"Cantaloupe and Prosciutto\" title=\"Cantaloupe and Prosciutto\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26609\">\u003cbr>\n\u003cem>Cantaloupe and Prosciutto\u003c/em>\u003c/p>\n\u003cp>There are some things in life that are just meant to be together: peanut butter and jelly, cookies and cream, and yes, \u003cstrong>melon and prosciutto\u003c/strong>. Who would've thought that fruit and meat would go so well together, but it does. Sweet juicy cantaloupe and salty cured prosciutto bring out the sweet and salty best in one another. \u003c/p>\n\u003cp>When Chris first told me about \u003cstrong>Melon and Prosciutto Risotto\u003c/strong>, my eyes widened in disbelief that I had not thought of this brilliant idea sooner. It made perfect sense. Take the classic combo of melon and prosciutto, and reinvent it via a creamy divine risotto. \u003c/p>\n\u003cp>\u003cem>Mama mia\u003c/em>, the result was just beautiful. The risotto starts out like a risotto typically does -- by softening an onion in some butter and oil, toasting off the Arborio rice, and then adding a generous splash of white wine before simmering broth is added bit by bit until the risotto is creamy and each kernel has a nice toothsome chew to it. \u003c/p>\n\u003cp>Now here is where the magic comes in. To the risotto, we now add \u003cstrong>cubes of ripe cantaloupe\u003c/strong>, \u003cstrong>ribbons of paper-thin prosciutto\u003c/strong>, and a \u003cstrong>shower of parmigiano\u003c/strong>. The cantaloupe is the real surprise here. This is the first time I've ever tasted it cooked, and the temperature confusion makes you pause for a second. The freshness of the melon comes through though. It really lightens up this comfort meal and makes it fit for spring -- which is not to say that it is any less luxurious. It is still, after all, a lush risotto trimmed with melt-in-your-mouth prosciutto, and garnished with bits of crispy prosciutto. That pork on pork action is celebration enough. The beauty, however, is in the balance. \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>*****\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Melon and Prosciutto Risotto\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>The classic combo of melon and prosciutto is combined into a divine risotto. Sweet, salty, and not too heavy.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/melon_prosciutto_risotto.jpg\" alt=\"Melon and Prosciutto Risotto\" title=\"Melon and Prosciutto Risotto\" width=\"500\" height=\"363\" class=\"alignnone size-full wp-image-27157 photo\">\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\">40 min\u003cspan class=\"value-title\" title=\"PT40M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">50 min\u003cspan class=\"value-title\" title=\"PT50M\">\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\">1 1/2 cups cantaloupe, cut into 1 inch cubes\u003c/li>\n\u003cli class=\"ingredient\">1/4 pound prosciutto\u003c/li>\n\u003cli class=\"ingredient\">1 cup Arborio rice\u003c/li>\n\u003cli class=\"ingredient\">32 ounces chicken stock\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup white wine\u003c/li>\n\u003cli class=\"ingredient\">1/2 yellow onion, finely diced\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup grated parmigiano\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon butter\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon olive oil\u003c/li>\n\u003cli class=\"ingredient\">Salt and pepper to taste\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-sized pot, bring the chicken stock to a simmer. Keep at a simmer the entire time the risotto cooks.\u003c/li>\n\u003cli>Heat the butter and olive oil in a large pan over medium-high heat. Add the onion and sauté until softened, about 6-8 minutes. Add the rice and lightly toast, about 4 minutes.\u003c/li>\n\u003cli>Stir the white wine into the mixture and allow it to evaporate and absorb into the rice.\u003c/li>\n\u003cli>Add the warm chicken stock one ladle at a time, allowing it to absorb into the rice each time before adding the next ladle. Stir frequently to keep the rice from sticking to the bottom of the pan. If it starts to look like you'll need more liquid to finish cooking the rice, add boiling water to your simmering pot of stock.\u003c/li>\n\u003cli>Continue adding stock and stirring until the risotto is soft and creamy. The rice should still have a nice al dente chew to it though. It should take about 30 minutes to finish cooking.\u003c/li>\n\u003cli>Meanwhile, roll up the prosciutto and slice it into thin ribbons. Toast a handful of it up in the oven (I use my toaster oven) until it is crispy, and reserve for garnishing.\u003c/li>\n\u003cli>When the risotto is almost done, stir in the melon, uncooked prosciutto, and parmigiano. Allow everything to warm through. Season with salt and pepper if needed, top with the crispy prosciutto, and serve immediately. \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": "Strawberry Rhubarb Tarts ",
"title": "Strawberry Rhubarb Tarts ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Happy May Day!\u003c/strong> My middle sister spent her college years at a small Seven Sisters school known for both its academic rigor and its fondness for Anglophile-ish, slightly archaic traditions (\u003cem>lots\u003c/em> of teas there). On May 1st, the president of the college would ride into campus on a white horse, and students wore flower crowns and white dresses and sang hymns to the May before having strawberries and cream for breakfast.\u003c/p>\n\u003cp>White horses, sadly, do not have full representation in my part of Temescal. But the strawberries from just south of here are finally starting to get sweet (all that rain delayed the season somewhat). If you look, you can probably find some rhubarb, too. Any new kind of fruit is very welcome right now, during this season when the weather feels like spring but winter's kales and citrus are still hanging on.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27117\" title=\"rhubarb\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/rhubarb500.jpg\" alt=\"rhubarb\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Rhubarb\u003c/em>\u003c/p>\n\u003cp>Remember that rainy scene in the beginning of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060852569/kqedorg-20\">Animal Vegetable Miracle\u003c/a>, when author Barbara Kingsolver, in the first week of her locavore experiment, is despondent at the thought of returning home to her banana-less household with no fruit? Drenched by a spring downpour, she splashes through the farmers' market and is rewarded at last with a beautiful bundle of red-stemmed rhubarb.\u003c/p>\n\u003cp>Unless you're a gardener and an old-fashioned pie-lover, you've probably never seen rhubarb growing, and you might not recognize it even if you did. A perennial plant, it forms a low, leafy mound, with wide spinachy leaves the size of a hat. Look under the leaves and you'll see long, reddish stalks coming up from the ground. Grip one firmly and pull it out. Trim off the mildly toxic leaf, and there you have it, a sour, sour stalk of what used to be called pieplant.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, it doesn't take much sweetening to bring out its lovely tangy fruitiness, one that matches incredibly well with both strawberries and orange.\u003c/p>\n\u003cp>Lots of recipes tell you to put the rhubarb through all sorts of elaborate machinations before putting it in the pie. What a bunch of, well, rhubarb! Just cut it up, toss it with sugar and a little cornstarch, and you're on your way to pie heaven. The only caveat is that rhubarb contains a lot of water, which the sugar will pull out, so you want to make your filling just before you're ready to bake your pie. Otherwise, you'll end up with a lot of small pieces of fruit floating in a big puddle of syrupy liquid.\u003c/p>\n\u003cp>Don't go overboard with the cornstarch; being juicy is one of this pie's homemade charms. Vanilla ice cream is the perfect accompaniment.\u003c/p>\n\u003cp>Because this is a very juicy pie, it's good to use a lattice crust to let the steam out. Yes, making a proper lattice does take some concentration and a little finger-dexterity, but I find the few minutes' effort to be well-rewarded by the amazement this fancy-pants basket weave inspires. If, for some smart reason, your utensil drawer contains a little crinkled-edged pastry or ravioli wheel, now's the time to use it. It will make your pie crust look incredibly 1950s-cute.\u003c/p>\n\u003cp>So, this is how you do it: Lay your longest strip of dough across the middle of the pie. Then lay another long strip crosswise across the middle. Lay another strip down next the first. Then lay down another crosswise strip, only weave it \u003cem>under\u003c/em> the first strip and \u003cem>over\u003c/em> the second one. Keep doing this, alternating vertical and horizontal strips, lifting the strips as necessary to get that cute under-and-over pattern. If your strip breaks, just jam the pieces back together or hide the broken parts under another strip.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>You can make this either as one pie or six three- to four-inch tarts. In order to get the right crust-to-fruit ratio, I would use tart pans or ramekins that are at least two inches deep.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Strawberry Rhubarb Tarts\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cem>These pretty pink tarts are a sweet, tangy taste of spring. Because the filling is very moist, it's best served the day it's made, to avoid a soggy bottom crust. You can also make this as a single strawberry rhubarb pie.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27111 photo\" title=\"Strawberry Rhubarb Tarts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/strawberry-rhubarb-tarts500.jpg\" alt=\"Strawberry Rhubarb Tarts\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hours, plus 1 hour chilling time for dough\u003cspan class=\"value-title\" title=\"PT3H\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">45 min\u003cspan class=\"value-title\" title=\"PT45M\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">3 hours 45 min\u003cspan class=\"value-title\" title=\"PT3H45M\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">6 tarts or 1 pie\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\"> \u003cstrong>Crust:\u003c/strong>\n\u003cli class=\"ingredient\">2 1/2 cups flour\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp salt\u003c/li>\n\u003cli class=\"ingredient\">1 tbsp sugar\u003c/li>\n\u003cli class=\"ingredient\">2 sticks (1/2 lb) butter, very cold\u003c/li>\n\u003cli class=\"ingredient\">1 tbsp cider vinegar\u003c/li>\n\u003cli class=\"ingredient\">6-8 tbsp ice water\u003c/li>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003c/p>\n\u003cli class=\"ingredient\">5- 6 stalks rhubarb, about 1 1/2 lbs, trimmed and chopped into 1/2-inch pieces (should make about 4 cups)\u003c/li>\n\u003cli class=\"ingredient\">2/3 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">4 tsp cornstarch\u003c/li>\n\u003cli class=\"ingredient\">1 tsp finely grated orange rind\u003c/li>\n\u003cli class=\"ingredient\">1 box organic strawberries, hulled and sliced\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 large bowl, mix dry ingredients. Cut butter into cubes, and toss in dry ingredients until butter is completely coated. Using a pastry blender or your fingertips, cut butter into flour until it is the size of biggish peas. Leave it chunkier than you think you should.\u003c/li>\n\u003cli>Mix cider vinegar into water. Add 5 tbsp of water mixture all at once, stirring and tossing with your fingertips. Gently scooping and mixing in any dry patches as you go, add just enough more water so that you can squeeze a handful of dough together into a rough ball. Flatten into two disks, wrap in plastic (or pop into 2 large resealable plastic bags) and chill for at least an hour.\u003c/li>\n\u003cli>Then, roll out one round on a well-floured surface. For tarts, cut circles of dough just slightly larger than each tart pan. Drape each dough circle over a tart pan and gently press it in so pan is lined evenly. Put tart pans back in fridge to chill while you make your filling.\u003c/li>\n\u003cli>Preheat oven to 375F. Mix sugar and cornstarch together, and pour over rhubarb, strawberries, and orange rind. Toss it a few times. Set aside while you roll out the top crust.\u003c/li>\n\u003cli>Roll out your second dough round. Cut your top crust into strips for the lattice.\u003c/li>\n\u003cli>Take the chilled crusts out of the fridge. Scoop filling generously into each pan, adding in the sugary goo from the bottom of the bowl. (If it seems like you have a lot of liquid left in the bowl, pour it off before you scoop in any leftover goo.) Weave your lattice on top of each tart. Sprinkle with sugar and place on a big foil-lined baking sheet in the oven. (Why a baking sheet? Because some juice going to bubble over and burn, and a baking sheet is easier to clean than the bottom of the oven.)\u003c/li>\n\u003cli> Bake for 40-45 minutes, until crust is golden and filling is juicy and bubbling. Don't worry if filling seems a little soupy at first; it will thicken as it cools.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"excerpt": "It's May Day! Celebrate spring with a recipe for rosy pink strawberry-rhubarb tarts. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Happy May Day!\u003c/strong> My middle sister spent her college years at a small Seven Sisters school known for both its academic rigor and its fondness for Anglophile-ish, slightly archaic traditions (\u003cem>lots\u003c/em> of teas there). On May 1st, the president of the college would ride into campus on a white horse, and students wore flower crowns and white dresses and sang hymns to the May before having strawberries and cream for breakfast.\u003c/p>\n\u003cp>White horses, sadly, do not have full representation in my part of Temescal. But the strawberries from just south of here are finally starting to get sweet (all that rain delayed the season somewhat). If you look, you can probably find some rhubarb, too. Any new kind of fruit is very welcome right now, during this season when the weather feels like spring but winter's kales and citrus are still hanging on.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27117\" title=\"rhubarb\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/rhubarb500.jpg\" alt=\"rhubarb\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Rhubarb\u003c/em>\u003c/p>\n\u003cp>Remember that rainy scene in the beginning of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060852569/kqedorg-20\">Animal Vegetable Miracle\u003c/a>, when author Barbara Kingsolver, in the first week of her locavore experiment, is despondent at the thought of returning home to her banana-less household with no fruit? Drenched by a spring downpour, she splashes through the farmers' market and is rewarded at last with a beautiful bundle of red-stemmed rhubarb.\u003c/p>\n\u003cp>Unless you're a gardener and an old-fashioned pie-lover, you've probably never seen rhubarb growing, and you might not recognize it even if you did. A perennial plant, it forms a low, leafy mound, with wide spinachy leaves the size of a hat. Look under the leaves and you'll see long, reddish stalks coming up from the ground. Grip one firmly and pull it out. Trim off the mildly toxic leaf, and there you have it, a sour, sour stalk of what used to be called pieplant.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, it doesn't take much sweetening to bring out its lovely tangy fruitiness, one that matches incredibly well with both strawberries and orange.\u003c/p>\n\u003cp>Lots of recipes tell you to put the rhubarb through all sorts of elaborate machinations before putting it in the pie. What a bunch of, well, rhubarb! Just cut it up, toss it with sugar and a little cornstarch, and you're on your way to pie heaven. The only caveat is that rhubarb contains a lot of water, which the sugar will pull out, so you want to make your filling just before you're ready to bake your pie. Otherwise, you'll end up with a lot of small pieces of fruit floating in a big puddle of syrupy liquid.\u003c/p>\n\u003cp>Don't go overboard with the cornstarch; being juicy is one of this pie's homemade charms. Vanilla ice cream is the perfect accompaniment.\u003c/p>\n\u003cp>Because this is a very juicy pie, it's good to use a lattice crust to let the steam out. Yes, making a proper lattice does take some concentration and a little finger-dexterity, but I find the few minutes' effort to be well-rewarded by the amazement this fancy-pants basket weave inspires. If, for some smart reason, your utensil drawer contains a little crinkled-edged pastry or ravioli wheel, now's the time to use it. It will make your pie crust look incredibly 1950s-cute.\u003c/p>\n\u003cp>So, this is how you do it: Lay your longest strip of dough across the middle of the pie. Then lay another long strip crosswise across the middle. Lay another strip down next the first. Then lay down another crosswise strip, only weave it \u003cem>under\u003c/em> the first strip and \u003cem>over\u003c/em> the second one. Keep doing this, alternating vertical and horizontal strips, lifting the strips as necessary to get that cute under-and-over pattern. If your strip breaks, just jam the pieces back together or hide the broken parts under another strip.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can make this either as one pie or six three- to four-inch tarts. In order to get the right crust-to-fruit ratio, I would use tart pans or ramekins that are at least two inches deep.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Strawberry Rhubarb Tarts\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cem>These pretty pink tarts are a sweet, tangy taste of spring. Because the filling is very moist, it's best served the day it's made, to avoid a soggy bottom crust. You can also make this as a single strawberry rhubarb pie.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27111 photo\" title=\"Strawberry Rhubarb Tarts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/strawberry-rhubarb-tarts500.jpg\" alt=\"Strawberry Rhubarb Tarts\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hours, plus 1 hour chilling time for dough\u003cspan class=\"value-title\" title=\"PT3H\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">45 min\u003cspan class=\"value-title\" title=\"PT45M\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">3 hours 45 min\u003cspan class=\"value-title\" title=\"PT3H45M\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">6 tarts or 1 pie\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\"> \u003cstrong>Crust:\u003c/strong>\n\u003cli class=\"ingredient\">2 1/2 cups flour\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp salt\u003c/li>\n\u003cli class=\"ingredient\">1 tbsp sugar\u003c/li>\n\u003cli class=\"ingredient\">2 sticks (1/2 lb) butter, very cold\u003c/li>\n\u003cli class=\"ingredient\">1 tbsp cider vinegar\u003c/li>\n\u003cli class=\"ingredient\">6-8 tbsp ice water\u003c/li>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003c/p>\n\u003cli class=\"ingredient\">5- 6 stalks rhubarb, about 1 1/2 lbs, trimmed and chopped into 1/2-inch pieces (should make about 4 cups)\u003c/li>\n\u003cli class=\"ingredient\">2/3 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">4 tsp cornstarch\u003c/li>\n\u003cli class=\"ingredient\">1 tsp finely grated orange rind\u003c/li>\n\u003cli class=\"ingredient\">1 box organic strawberries, hulled and sliced\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 large bowl, mix dry ingredients. Cut butter into cubes, and toss in dry ingredients until butter is completely coated. Using a pastry blender or your fingertips, cut butter into flour until it is the size of biggish peas. Leave it chunkier than you think you should.\u003c/li>\n\u003cli>Mix cider vinegar into water. Add 5 tbsp of water mixture all at once, stirring and tossing with your fingertips. Gently scooping and mixing in any dry patches as you go, add just enough more water so that you can squeeze a handful of dough together into a rough ball. Flatten into two disks, wrap in plastic (or pop into 2 large resealable plastic bags) and chill for at least an hour.\u003c/li>\n\u003cli>Then, roll out one round on a well-floured surface. For tarts, cut circles of dough just slightly larger than each tart pan. Drape each dough circle over a tart pan and gently press it in so pan is lined evenly. Put tart pans back in fridge to chill while you make your filling.\u003c/li>\n\u003cli>Preheat oven to 375F. Mix sugar and cornstarch together, and pour over rhubarb, strawberries, and orange rind. Toss it a few times. Set aside while you roll out the top crust.\u003c/li>\n\u003cli>Roll out your second dough round. Cut your top crust into strips for the lattice.\u003c/li>\n\u003cli>Take the chilled crusts out of the fridge. Scoop filling generously into each pan, adding in the sugary goo from the bottom of the bowl. (If it seems like you have a lot of liquid left in the bowl, pour it off before you scoop in any leftover goo.) Weave your lattice on top of each tart. Sprinkle with sugar and place on a big foil-lined baking sheet in the oven. (Why a baking sheet? Because some juice going to bubble over and burn, and a baking sheet is easier to clean than the bottom of the oven.)\u003c/li>\n\u003cli> Bake for 40-45 minutes, until crust is golden and filling is juicy and bubbling. Don't worry if filling seems a little soupy at first; it will thicken as it cools.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vegan Almond Milk Ice Cream: 3 Recipes",
"title": "Vegan Almond Milk Ice Cream: 3 Recipes",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/lick-smacking-almond-milk-ice-cream.jpg\" alt=\"lick smacking almond milk ice cream\" title=\"lick smacking almond milk ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26800\">\u003c/p>\n\u003cp>As far as I'm concerned, ice cream is the perfect dessert. There's nothing more relaxing and comforting after a hectic day with kids and work than a little hillock of lush and frosty ice cream sitting in a bowl. But lately my cholesterol has been creeping a little higher, making my nightly indulgence unsustainable. So after some months eating mostly store-bought sherbet and frozen yogurt, I decided to try something new -- almond milk ice cream -- and I'm so glad I did. \u003c/p>\n\u003cp>Now no one would ever proclaim me a vegan -- after all, I have far too many recipes on \u003cem>Bay Area Bites\u003c/em> that use pork shoulder as a main ingredient -- but I do love the idea of cutting cholesterol and fat from my diet. So, noticing refrigerated almond milk at Trader Joe's, I started to wonder how it would fare as an ice-cream base. The container claimed it was \"rich and creamy\" and I also saw it was free of cholesterol and saturated fat. So far so good, but would it taste like ice cream? As someone who's never really liked soy ice cream -- it has too much of an aftertaste for me -- I was skeptical but ready to give almond milk a try.\u003c/p>\n\u003cp>I made three types of ice cream and, no surprise to many vegans out there but sort of a surprise to me, they were all amazingly good, exceeding my expectations on every level. My ten-year old daughter Maddie even exclaimed about the chocolate version \"This is better than store-bought ice cream! It's my favorite!\" I have to agree. My three flavors were almond, strawberry and chocolate (recipes below). All are vegan. The first two were delightful but the chocolate was really special, and all are cholesterol and fat free. But don't make these because they're healthy for you; make them because they are creamy and luscious. Basically they are everything that ice cream should be, minus the artery clogging component.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Rich Chocolate and Banana Almond Milk Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Not to toot my own horn, but this ice cream rocks. I know I'm not supposed to say that. It's unbecoming to boast that something you made is fantastic. But this ice cream inspired two pitilessly honest ten-year old girls to run around the kitchen yelling \"It's so good!\" over and over. So I am breaking protocol and telling you that regardless of your thoughts about vegan recipes or almond milk, anyone who likes chocolate ice cream should make this. Really. \u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Denise Santoro Lincoln\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chocolate-ice-cream-cone.jpg\" alt=\"chocolate ice cream cone\" title=\"chocolate ice cream cone\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-26801 photo\">\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\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\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\">1 1/2 cups almond milk\u003c/li>\n\u003cli class=\"ingredient\">2 ripe bananas\u003c/li>\n\u003cli class=\"ingredient\">2 heaping tablespoons chocolate cocoa\u003c/li>\n\u003cli class=\"ingredient\">2 Tbsp sugar\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 microwaveable bowl or cup whisk 1/2 cup almond milk with the chocolate cocoa and sugar until fully incorporated. Microwave for 40 seconds and then stir.\u003c/li>\n\u003cli>Place bananas plus the remainder of the almond milk into a blender along with the cocoa mixture and puree for about 10 seconds.\u003c/li>\n\u003cli>Place mixture in the ice cream maker and process for 20 minutes or until thick.\u003c/li>\n\u003cli>Serve right away or store in the freezer for later use or to firm up a bit more if desired.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Triple Almond Vegan Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>This one is a true winner. With almond milk, almond butter and chopped almonds, it has a burst of -- yes, you guessed it -- almond flavor. But unlike other almond ice creams, it tastes like real nuts and not some extract or artificial flavor that was added. This is the real almond deal. I'm actually hesitant to tell you that it is also sugar free, because hearing that ice cream is vegan, gluten-free and sugar free makes it sound like it will taste like paste, but with a banana and almond milk mixed in it had a natural sweetness that was perfect. Plus with all this talk lately that\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/23/kqeds-forum-sugar-and-health/\"> sugar is toxic\u003c/a> it might make the recipe actually sound more alluring to some.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/triple-almond-ice-cream.jpg\" alt=\"triple almond ice cream\" title=\"triple almond ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26802 photo\">\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\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\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\">1 cup almond milk\u003c/li>\n\u003cli class=\"ingredient\">1 ripe banana\u003c/li>\n\u003cli class=\"ingredient\">3 Tbsp almond butter\u003c/li>\n\u003cli class=\"ingredient\">1/4 tsp almond liqueur (optional)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup chopped blanched almonds\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Place all ingredients except chopped almonds in the blender and puree for 10-15 seconds or until the mixture looks like a smoothie. \u003c/li>\n\u003cli>Place mixture plus almonds in the ice cream maker and process for 20 minutes or until thick.\u003c/li>\n\u003cli>Store ice cream in a container and freeze for another 20 seconds to firm up a bit before serving\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Strawberry Almond Milk Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>My next foray into almond milk ice cream included lots of strawberries. With a velvety and smooth texture more reminiscent of sorbet than ice cream, this creation was full of a bright fruitiness as well as a hint of almond flavor. Once again using my kids as guinea pigs, I gave them each a big a helping and it was declared \"really good\" and both had seconds.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/strawberry-ice-cream.jpg\" alt=\"strawberry ice cream\" title=\"strawberry ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26803 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">35 min\u003cspan class=\"value-title\" title=\"PT35M\">\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\">2 cups frozen strawberries\u003c/li>\n\u003cli class=\"ingredient\">2/3 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">1 Tbsp orange juice or water\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cup almond milk\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp vanilla\u003c/li>\n\u003cli class=\"ingredient\">2 tsp corn starch\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Heat 1 1/2 cups strawberries in a small pot with the sugar and water or juice. Bring to a boil and then simmer for 3 minutes. Remove from the heat and let cool and then puree in a blender. You can cool the strawberries in a bowl set on top of another bowl of ice water to speed things up.\u003c/li>\n\u003cli>Mix 1/2 cup almond milk with the corn starch and set aside.\u003c/li>\n\u003cli>Heat the remainder of the almond milk plus the vanilla in a medium pot until simmering and then add in the corn starch infused almond milk. Stir on low heat while whisking for five minutes to thicken.\u003c/li>\n\u003cli>Strain almond milk to remove lumps and then let mixture cool to room temperature. Mix into pureed strawberries and then set in the refrigerator until cold (about a half hour).\u003c/li>\n\u003cli>Chop up the last 1/2 cup of strawberries and then add to the almond milk mixture. Place in your prepared ice-cream maker and let it run for 20 minutes. Place ice cream in a container until ready for use.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "I made three types of ice cream and, no surprise to many vegans out there but sort of a surprise to me, they were all amazingly good, exceeding my expectations on every level. My ten-year old daughter Maddie even exclaimed about the chocolate version \"This is better than store-bought ice cream! It's my favorite!\" I have to agree. My three flavors were almond, strawberry and chocolate. All are vegan. The first two were delightful but the chocolate was really special, and all are cholesterol and fat free. ",
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"description": "I made three types of ice cream and, no surprise to many vegans out there but sort of a surprise to me, they were all amazingly good, exceeding my expectations on every level. My ten-year old daughter Maddie even exclaimed about the chocolate version "This is better than store-bought ice cream! It's my favorite!" I have to agree. My three flavors were almond, strawberry and chocolate. All are vegan. The first two were delightful but the chocolate was really special, and all are cholesterol and fat free. ",
"title": "Vegan Almond Milk Ice Cream: 3 Recipes | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/lick-smacking-almond-milk-ice-cream.jpg\" alt=\"lick smacking almond milk ice cream\" title=\"lick smacking almond milk ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26800\">\u003c/p>\n\u003cp>As far as I'm concerned, ice cream is the perfect dessert. There's nothing more relaxing and comforting after a hectic day with kids and work than a little hillock of lush and frosty ice cream sitting in a bowl. But lately my cholesterol has been creeping a little higher, making my nightly indulgence unsustainable. So after some months eating mostly store-bought sherbet and frozen yogurt, I decided to try something new -- almond milk ice cream -- and I'm so glad I did. \u003c/p>\n\u003cp>Now no one would ever proclaim me a vegan -- after all, I have far too many recipes on \u003cem>Bay Area Bites\u003c/em> that use pork shoulder as a main ingredient -- but I do love the idea of cutting cholesterol and fat from my diet. So, noticing refrigerated almond milk at Trader Joe's, I started to wonder how it would fare as an ice-cream base. The container claimed it was \"rich and creamy\" and I also saw it was free of cholesterol and saturated fat. So far so good, but would it taste like ice cream? As someone who's never really liked soy ice cream -- it has too much of an aftertaste for me -- I was skeptical but ready to give almond milk a try.\u003c/p>\n\u003cp>I made three types of ice cream and, no surprise to many vegans out there but sort of a surprise to me, they were all amazingly good, exceeding my expectations on every level. My ten-year old daughter Maddie even exclaimed about the chocolate version \"This is better than store-bought ice cream! It's my favorite!\" I have to agree. My three flavors were almond, strawberry and chocolate (recipes below). All are vegan. The first two were delightful but the chocolate was really special, and all are cholesterol and fat free. But don't make these because they're healthy for you; make them because they are creamy and luscious. Basically they are everything that ice cream should be, minus the artery clogging component.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Rich Chocolate and Banana Almond Milk Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Not to toot my own horn, but this ice cream rocks. I know I'm not supposed to say that. It's unbecoming to boast that something you made is fantastic. But this ice cream inspired two pitilessly honest ten-year old girls to run around the kitchen yelling \"It's so good!\" over and over. So I am breaking protocol and telling you that regardless of your thoughts about vegan recipes or almond milk, anyone who likes chocolate ice cream should make this. Really. \u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Denise Santoro Lincoln\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chocolate-ice-cream-cone.jpg\" alt=\"chocolate ice cream cone\" title=\"chocolate ice cream cone\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-26801 photo\">\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\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\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\">1 1/2 cups almond milk\u003c/li>\n\u003cli class=\"ingredient\">2 ripe bananas\u003c/li>\n\u003cli class=\"ingredient\">2 heaping tablespoons chocolate cocoa\u003c/li>\n\u003cli class=\"ingredient\">2 Tbsp sugar\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 microwaveable bowl or cup whisk 1/2 cup almond milk with the chocolate cocoa and sugar until fully incorporated. Microwave for 40 seconds and then stir.\u003c/li>\n\u003cli>Place bananas plus the remainder of the almond milk into a blender along with the cocoa mixture and puree for about 10 seconds.\u003c/li>\n\u003cli>Place mixture in the ice cream maker and process for 20 minutes or until thick.\u003c/li>\n\u003cli>Serve right away or store in the freezer for later use or to firm up a bit more if desired.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Triple Almond Vegan Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>This one is a true winner. With almond milk, almond butter and chopped almonds, it has a burst of -- yes, you guessed it -- almond flavor. But unlike other almond ice creams, it tastes like real nuts and not some extract or artificial flavor that was added. This is the real almond deal. I'm actually hesitant to tell you that it is also sugar free, because hearing that ice cream is vegan, gluten-free and sugar free makes it sound like it will taste like paste, but with a banana and almond milk mixed in it had a natural sweetness that was perfect. Plus with all this talk lately that\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/23/kqeds-forum-sugar-and-health/\"> sugar is toxic\u003c/a> it might make the recipe actually sound more alluring to some.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/triple-almond-ice-cream.jpg\" alt=\"triple almond ice cream\" title=\"triple almond ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26802 photo\">\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\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\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\">1 cup almond milk\u003c/li>\n\u003cli class=\"ingredient\">1 ripe banana\u003c/li>\n\u003cli class=\"ingredient\">3 Tbsp almond butter\u003c/li>\n\u003cli class=\"ingredient\">1/4 tsp almond liqueur (optional)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup chopped blanched almonds\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Place all ingredients except chopped almonds in the blender and puree for 10-15 seconds or until the mixture looks like a smoothie. \u003c/li>\n\u003cli>Place mixture plus almonds in the ice cream maker and process for 20 minutes or until thick.\u003c/li>\n\u003cli>Store ice cream in a container and freeze for another 20 seconds to firm up a bit before serving\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Strawberry Almond Milk Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>My next foray into almond milk ice cream included lots of strawberries. With a velvety and smooth texture more reminiscent of sorbet than ice cream, this creation was full of a bright fruitiness as well as a hint of almond flavor. Once again using my kids as guinea pigs, I gave them each a big a helping and it was declared \"really good\" and both had seconds.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/strawberry-ice-cream.jpg\" alt=\"strawberry ice cream\" title=\"strawberry ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26803 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">35 min\u003cspan class=\"value-title\" title=\"PT35M\">\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\">2 cups frozen strawberries\u003c/li>\n\u003cli class=\"ingredient\">2/3 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">1 Tbsp orange juice or water\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cup almond milk\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp vanilla\u003c/li>\n\u003cli class=\"ingredient\">2 tsp corn starch\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Heat 1 1/2 cups strawberries in a small pot with the sugar and water or juice. Bring to a boil and then simmer for 3 minutes. Remove from the heat and let cool and then puree in a blender. You can cool the strawberries in a bowl set on top of another bowl of ice water to speed things up.\u003c/li>\n\u003cli>Mix 1/2 cup almond milk with the corn starch and set aside.\u003c/li>\n\u003cli>Heat the remainder of the almond milk plus the vanilla in a medium pot until simmering and then add in the corn starch infused almond milk. Stir on low heat while whisking for five minutes to thicken.\u003c/li>\n\u003cli>Strain almond milk to remove lumps and then let mixture cool to room temperature. Mix into pureed strawberries and then set in the refrigerator until cold (about a half hour).\u003c/li>\n\u003cli>Chop up the last 1/2 cup of strawberries and then add to the almond milk mixture. Place in your prepared ice-cream maker and let it run for 20 minutes. Place ice cream in a container until ready for use.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Tuscan Style Baked Chicken",
"title": "Tuscan Style Baked Chicken",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_skillet_baked_chicken-3.jpg\" alt=\"Skillet Baked Tuscan Style Chicken \" title=\"Skillet Baked Tuscan Style Chicken \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26421\">\u003cbr>\n\u003cem>Skillet Baked Tuscan Style Chicken\u003c/em> \u003c/p>\n\u003cp>Winner winner chicken dinner! There's no shortage of chicken dinners to choose from out there -- \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/03/go-retro-bake-a-whole-chicken/\">baked whole chicken\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/13/chinese-white-cut-chicken-with-ginger-scallion-oil/\">poached chicken\u003c/a>, \u003ca href=\"http://lickmyspoon.com/recipes/the-chicken-or-the-egg/\">glazed chicken\u003c/a>, \u003ca href=\"http://lickmyspoon.com/sfeats/bay-area-fried-chicken-guide/\">fried chicken\u003c/a>…so why is this \u003cstrong>Tuscan Style Baked Chicken\u003c/strong> worth sharing?\u003c/p>\n\u003cp>It is so delicious, if you're in a chicken dinner rut, this is your quick fix. Best of all, this is a \u003cstrong>one skillet meal\u003c/strong> with minimal prep work needed. You'll never guess how easy this is judging from the tender, juicy chicken you get, smothered in roasted tomatoes, melted onions, sweet garlic, rosemary and thyme, and a rich sherry wine sauce. \u003c/p>\n\u003cp>This baked chicken recipe comes from the unlikeliest of places -- my hometown \u003ca href=\"http://www.uppersaddleriverlibrary.org/\">public library\u003c/a>. The place has really spruced up since my days of researching book reports there. And, the community events have beefed up too. Tai Chi? Oh yes. Zumba? Boogie down. The library even hosts Chef Nights where chefs from restaurants in the area come in and do a little demo and tasting. During my last visit home, I accompanied my mom to watch chef/owner \u003cstrong>David Venitelli\u003c/strong> demo some of the northern Italian fare he makes at \u003ca href=\"http://www.giuliosbyharvestmoon.com/\">Giulio's by Harvest Moon\u003c/a> in Tappan, NY. There in the basement of our local public library, Chef Venitelli showed the housewives of Upper Saddle River and me just how easy this dish is to make. \u003c/p>\n\u003cp>Start out with chicken quarters, separated into drumsticks and thighs. Rinse and thoroughly pat them dry. Heat up your skillet and add a few tablespoons of oil, then sear the chicken, skin-side down, until a golden brown crust forms. Then, flip the pieces of chicken over and turn the heat off. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_skillet_baked_chicken-1.jpg\" alt=\"sliced onions over chicken\" title=\"sliced onions over chicken\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26419\">\u003cbr>\n\u003cem>Add sliced onions\u003c/em>\u003c/p>\n\u003cp>To the skillet, add one large onion sliced up, a can of whole peeled tomatoes (I prefer \u003ca href=\"http://en.wikipedia.org/wiki/San_Marzano_tomato\">San Marzano\u003c/a> or \u003ca href=\"http://www.muirglen.com/\">Muir Glen\u003c/a> tomatoes) squished through your fingers, half a dozen cloves of garlic, rosemary, thyme, salt and pepper. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_skillet_baked_chicken-2.jpg\" alt=\"tomatoes, garlic, and seasonings \" title=\"tomatoes, garlic, and seasonings \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26420\">\u003cbr>\n\u003cem>Add tomatoes, garlic, and seasonings \u003c/em>\u003c/p>\n\u003cp>Then, the whole thing goes in the oven where the chicken gets braised in its own juices and those of the onions and tomatoes that melt down. After an hour, take the skillet out and add a cup of sherry. This deglazes all the tasty browned bits on the bottom of the pan and creates a rich sauce. You don't even need to stir anything or scrape the pan, just drizzle the sherry on top. Back into the oven everything goes for another half hour. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And that's it! Dinner is done. The chicken is super moist and falling-off-the-bone tender. The onions get caramelized, the tomatoes and garlic roast up nice and sweet, the herbs get infused throughout, and that sherry wine sauce makes itself. Served over rice, with a side of \u003ca href=\"http://lickmyspoon.com/recipes/potato-smashers/\">Potato Smashers\u003c/a>, and that is one fine chicken dinner. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Baked Chicken Tuscan Style\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cem>This no-fuss skillet chicken gets braised in its own juices with onions, tomatoes, garlic, and herbs. A cup of sherry towards the end of the cook time deglazes and creates a rich sauce.\u003c/em>\u003c/p>\n\u003cp> By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/skillet-chicken-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/skillet-chicken-2.jpg\" alt=\"Baked Chicken Tuscan Style\" title=\"Baked Chicken Tuscan Style\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26422 photo\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">20 min \u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Cook time: \u003c/strong>\u003cspan class=\"cooktime\">1 hr 30 min\u003cspan class=\"value-title\" title=\"PT1H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Total time:\u003c/strong> \u003cspan class=\"duration\">1 hr 50 min\u003cspan class=\"value-title\" title=\"PT1H50M\">\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\">3 chicken quarters, separated into drumsticks and thighs\u003c/li>\n\u003cli class=\"ingredient\">1 large onion\u003c/li>\n\u003cli class=\"ingredient\">6 cloves garlic\u003c/li>\n\u003cli class=\"ingredient\">28 oz can of whole peeled tomatoes, liquid drained (San Marzano or Muir Glen preferred)\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon dried thyme (or a few fresh sprigs)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon dried rosemary (or a few fresh sprigs)\u003c/li>\n\u003cli class=\"ingredient\">1 cup Amontillado sherry\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon kosher salt \u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon white pepper\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat oven to 375 F.\u003c/li>\n\u003cli>Rinse and thoroughly pat dry the chicken pieces. Pour a little olive oil in the skillet and place over high heat. Pan-sear the chicken, skin-side down, until golden brown. \u003c/li>\n\u003cli>While the chicken is browning, cut up the onion into half-moon slivers, and peel and smash the garlic. \u003c/li>\n\u003cli>Flip the chicken pieces. To the skillet, add the onion, garlic, tomatoes (squishing them through your fingers so they're broken up -- watch out for the squirting seeds), thyme, and rosemary, distributing everything evenly. Sprinkle the salt and pepper over top.\u003c/li>\n\u003cli>Bake, uncovered, in the oven for 1 hour.\u003c/li>\n\u003cli>Pour the sherry over the entire pan (no stirring needed, just drizzle it over everything) and roast for an additional 30 minutes.\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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"excerpt": "This no-fuss skillet chicken gets braised in its own juices with onions, tomatoes, garlic, and herbs. A cup of sherry towards the end of the cook time deglazes and creates a rich sauce.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_skillet_baked_chicken-3.jpg\" alt=\"Skillet Baked Tuscan Style Chicken \" title=\"Skillet Baked Tuscan Style Chicken \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26421\">\u003cbr>\n\u003cem>Skillet Baked Tuscan Style Chicken\u003c/em> \u003c/p>\n\u003cp>Winner winner chicken dinner! There's no shortage of chicken dinners to choose from out there -- \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/03/go-retro-bake-a-whole-chicken/\">baked whole chicken\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/13/chinese-white-cut-chicken-with-ginger-scallion-oil/\">poached chicken\u003c/a>, \u003ca href=\"http://lickmyspoon.com/recipes/the-chicken-or-the-egg/\">glazed chicken\u003c/a>, \u003ca href=\"http://lickmyspoon.com/sfeats/bay-area-fried-chicken-guide/\">fried chicken\u003c/a>…so why is this \u003cstrong>Tuscan Style Baked Chicken\u003c/strong> worth sharing?\u003c/p>\n\u003cp>It is so delicious, if you're in a chicken dinner rut, this is your quick fix. Best of all, this is a \u003cstrong>one skillet meal\u003c/strong> with minimal prep work needed. You'll never guess how easy this is judging from the tender, juicy chicken you get, smothered in roasted tomatoes, melted onions, sweet garlic, rosemary and thyme, and a rich sherry wine sauce. \u003c/p>\n\u003cp>This baked chicken recipe comes from the unlikeliest of places -- my hometown \u003ca href=\"http://www.uppersaddleriverlibrary.org/\">public library\u003c/a>. The place has really spruced up since my days of researching book reports there. And, the community events have beefed up too. Tai Chi? Oh yes. Zumba? Boogie down. The library even hosts Chef Nights where chefs from restaurants in the area come in and do a little demo and tasting. During my last visit home, I accompanied my mom to watch chef/owner \u003cstrong>David Venitelli\u003c/strong> demo some of the northern Italian fare he makes at \u003ca href=\"http://www.giuliosbyharvestmoon.com/\">Giulio's by Harvest Moon\u003c/a> in Tappan, NY. There in the basement of our local public library, Chef Venitelli showed the housewives of Upper Saddle River and me just how easy this dish is to make. \u003c/p>\n\u003cp>Start out with chicken quarters, separated into drumsticks and thighs. Rinse and thoroughly pat them dry. Heat up your skillet and add a few tablespoons of oil, then sear the chicken, skin-side down, until a golden brown crust forms. Then, flip the pieces of chicken over and turn the heat off. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_skillet_baked_chicken-1.jpg\" alt=\"sliced onions over chicken\" title=\"sliced onions over chicken\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26419\">\u003cbr>\n\u003cem>Add sliced onions\u003c/em>\u003c/p>\n\u003cp>To the skillet, add one large onion sliced up, a can of whole peeled tomatoes (I prefer \u003ca href=\"http://en.wikipedia.org/wiki/San_Marzano_tomato\">San Marzano\u003c/a> or \u003ca href=\"http://www.muirglen.com/\">Muir Glen\u003c/a> tomatoes) squished through your fingers, half a dozen cloves of garlic, rosemary, thyme, salt and pepper. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_skillet_baked_chicken-2.jpg\" alt=\"tomatoes, garlic, and seasonings \" title=\"tomatoes, garlic, and seasonings \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26420\">\u003cbr>\n\u003cem>Add tomatoes, garlic, and seasonings \u003c/em>\u003c/p>\n\u003cp>Then, the whole thing goes in the oven where the chicken gets braised in its own juices and those of the onions and tomatoes that melt down. After an hour, take the skillet out and add a cup of sherry. This deglazes all the tasty browned bits on the bottom of the pan and creates a rich sauce. You don't even need to stir anything or scrape the pan, just drizzle the sherry on top. Back into the oven everything goes for another half hour. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And that's it! Dinner is done. The chicken is super moist and falling-off-the-bone tender. The onions get caramelized, the tomatoes and garlic roast up nice and sweet, the herbs get infused throughout, and that sherry wine sauce makes itself. Served over rice, with a side of \u003ca href=\"http://lickmyspoon.com/recipes/potato-smashers/\">Potato Smashers\u003c/a>, and that is one fine chicken dinner. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Baked Chicken Tuscan Style\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cem>This no-fuss skillet chicken gets braised in its own juices with onions, tomatoes, garlic, and herbs. A cup of sherry towards the end of the cook time deglazes and creates a rich sauce.\u003c/em>\u003c/p>\n\u003cp> By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/skillet-chicken-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/skillet-chicken-2.jpg\" alt=\"Baked Chicken Tuscan Style\" title=\"Baked Chicken Tuscan Style\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26422 photo\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">20 min \u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Cook time: \u003c/strong>\u003cspan class=\"cooktime\">1 hr 30 min\u003cspan class=\"value-title\" title=\"PT1H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Total time:\u003c/strong> \u003cspan class=\"duration\">1 hr 50 min\u003cspan class=\"value-title\" title=\"PT1H50M\">\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\">3 chicken quarters, separated into drumsticks and thighs\u003c/li>\n\u003cli class=\"ingredient\">1 large onion\u003c/li>\n\u003cli class=\"ingredient\">6 cloves garlic\u003c/li>\n\u003cli class=\"ingredient\">28 oz can of whole peeled tomatoes, liquid drained (San Marzano or Muir Glen preferred)\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon dried thyme (or a few fresh sprigs)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon dried rosemary (or a few fresh sprigs)\u003c/li>\n\u003cli class=\"ingredient\">1 cup Amontillado sherry\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon kosher salt \u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon white pepper\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat oven to 375 F.\u003c/li>\n\u003cli>Rinse and thoroughly pat dry the chicken pieces. Pour a little olive oil in the skillet and place over high heat. Pan-sear the chicken, skin-side down, until golden brown. \u003c/li>\n\u003cli>While the chicken is browning, cut up the onion into half-moon slivers, and peel and smash the garlic. \u003c/li>\n\u003cli>Flip the chicken pieces. To the skillet, add the onion, garlic, tomatoes (squishing them through your fingers so they're broken up -- watch out for the squirting seeds), thyme, and rosemary, distributing everything evenly. Sprinkle the salt and pepper over top.\u003c/li>\n\u003cli>Bake, uncovered, in the oven for 1 hour.\u003c/li>\n\u003cli>Pour the sherry over the entire pan (no stirring needed, just drizzle it over everything) and roast for an additional 30 minutes.\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": "Sugar Snap Pea Salad with Mint, Almonds, and Caramelized Onions",
"title": "Sugar Snap Pea Salad with Mint, Almonds, and Caramelized Onions",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-10.jpg\" alt=\"Sugar Snap Pea Salad\" title=\"Sugar Snap Pea Salad\" width=\"500\" height=\"406\" class=\"alignnone size-full wp-image-26232\">\u003cbr>\n\u003cem>Sugar Snap Pea Salad\u003c/em>\u003c/p>\n\u003cp>Spring Fever has officially hit. Mulch is in the air, mini-skirts are on the streets, and farmers' markets are in full bloom. \u003c/p>\n\u003cp>I couldn't resist these brilliant green \u003cstrong>sugar snap peas\u003c/strong> the other day. Sweet, crunchy, and juicy, I've even been chomping on them raw. Grassy and tender, they taste like pure Spring. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-2.jpg\" alt=\"Sugar Snap Peas\" title=\"Sugar Snap Peas\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-26227\">\u003cbr>\n\u003cem>Sugar Snap Peas\u003c/em>\u003c/p>\n\u003cp>Snap peas are a cross between snow peas and garden peas. Like the snow pea, the pods are edible; like the garden pea, the pods are round rather than flat. When sugar snap peas are young and in-season like they are now, you don't even need to \"de-string\" them (removing that pesky fibrous strand that runs lengthwise from tip to tip), making them perfect for an easy, light salad. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-6.jpg\" alt=\"Snap Pea Prep\" title=\"Snap Pea Prep\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26229\">\u003cbr>\n\u003cem>Snap Pea Prep\u003c/em>\u003c/p>\n\u003cp>I blanched the snap peas first for a few minutes before shocking them in an ice bath. This made them tender but still delightfully crunchy. For texture, I shelled half of them, popping out the little round peas, and then julienned the empty pods into matchsticks. The remaining half of the snap peas I left whole, although, you could certainly continue slicing up the whole bunch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-3.jpg\" alt=\"Sugar Snap Peas\" title=\"Sugar Snap Peas\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-26228\">\u003cbr>\n\u003cem>Select the plumper/rounder snap peas to shell, they have larger peas inside.\u003c/em>\u003c/p>\n\u003cp>To the sugar snap peas, I added a handful of \u003cstrong>refreshing mint\u003c/strong>, \u003cstrong>toasted almonds\u003c/strong>, and sweet \u003cstrong>caramelized onions\u003c/strong>. The dish is finished off with a simple, brightly acidic vinaigrette of lemon, rice vinegar, and olive oil. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-8.jpg\" alt=\"onion\" title=\"onion\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26230\">\u003cbr>\n\u003cem>Onion to be caramelized\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This vibrant, fresh green salad is an interesting alternative to your normal leafy salad. It would also make a great substitution for coleslaw given all the crunchy textures.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Sugar Snap Pea Salad with Mint, Almonds, and Caramelized Onions\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cem> A perfect spring salad of tender sugar snap peas, refreshing mint, toasted almonds, and caramelized onions. \u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-9.jpg\" alt=\"Sugar Snap Pea Salad\" title=\"Sugar Snap Pea Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26231 photo\">\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\">25 min\u003cspan class=\"value-title\" title=\"PT25M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\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\">1 pound sugar snap peas\u003c/li>\n\u003cli class=\"ingredient\">1/2 medium onion\u003c/li>\n\u003cli class=\"ingredient\">1 handful fresh mint leaves (about 1/4 cup chopped) \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup almonds\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup rice vinegar\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup olive oil\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon lemon zest (from 1 lemon)\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons lemon juice (from 1/2 lemon)\u003c/li>\n\u003cli class=\"ingredient\">Salt to taste\u003c/li>\n\u003cli class=\"ingredient\">Pepper to taste\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 pot of salted water to a rolling boil.\u003c/li>\n\u003cli>Meanwhile, chop the onion into half moon slivers. Allow to caramelize over medium-high heat in an oiled sautee pan (about 25 minutes).\u003c/li>\n\u003cli>Wash the sugar snap peas and de-string them if necessary, snapping the tip and removing the fibrous strand running lengthwise. If the snap peas are young though, you won't have to do this. Drop the sugar snap peas into the pot of boiling water. Cook for 2 minutes, then strain out and drop them into an ice bath. \u003c/li>\n\u003cli>Once the snap peas are cooled, strain them out and place half of them in a large bowl. Shell the other half, adding the peas to the bowl. Julienne the remaining pod shells lengthwise and add to the bowl.\u003c/li>\n\u003cli>Roughly chop the mint leaves. Toast and roughly chop the almonds. Add mint, almonds, and caramelized onions to the bowl.\u003c/li>\n\u003cli>Mix together the rice vinegar, olive oil, lemon juice and zest, and drizzle over the salad. Toss well, add salt and pepper to taste. Serve at room temperature or chilled. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"headline": "Sugar Snap Pea Salad with Mint, Almonds, and Caramelized Onions",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-10.jpg\" alt=\"Sugar Snap Pea Salad\" title=\"Sugar Snap Pea Salad\" width=\"500\" height=\"406\" class=\"alignnone size-full wp-image-26232\">\u003cbr>\n\u003cem>Sugar Snap Pea Salad\u003c/em>\u003c/p>\n\u003cp>Spring Fever has officially hit. Mulch is in the air, mini-skirts are on the streets, and farmers' markets are in full bloom. \u003c/p>\n\u003cp>I couldn't resist these brilliant green \u003cstrong>sugar snap peas\u003c/strong> the other day. Sweet, crunchy, and juicy, I've even been chomping on them raw. Grassy and tender, they taste like pure Spring. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-2.jpg\" alt=\"Sugar Snap Peas\" title=\"Sugar Snap Peas\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-26227\">\u003cbr>\n\u003cem>Sugar Snap Peas\u003c/em>\u003c/p>\n\u003cp>Snap peas are a cross between snow peas and garden peas. Like the snow pea, the pods are edible; like the garden pea, the pods are round rather than flat. When sugar snap peas are young and in-season like they are now, you don't even need to \"de-string\" them (removing that pesky fibrous strand that runs lengthwise from tip to tip), making them perfect for an easy, light salad. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-6.jpg\" alt=\"Snap Pea Prep\" title=\"Snap Pea Prep\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26229\">\u003cbr>\n\u003cem>Snap Pea Prep\u003c/em>\u003c/p>\n\u003cp>I blanched the snap peas first for a few minutes before shocking them in an ice bath. This made them tender but still delightfully crunchy. For texture, I shelled half of them, popping out the little round peas, and then julienned the empty pods into matchsticks. The remaining half of the snap peas I left whole, although, you could certainly continue slicing up the whole bunch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-3.jpg\" alt=\"Sugar Snap Peas\" title=\"Sugar Snap Peas\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-26228\">\u003cbr>\n\u003cem>Select the plumper/rounder snap peas to shell, they have larger peas inside.\u003c/em>\u003c/p>\n\u003cp>To the sugar snap peas, I added a handful of \u003cstrong>refreshing mint\u003c/strong>, \u003cstrong>toasted almonds\u003c/strong>, and sweet \u003cstrong>caramelized onions\u003c/strong>. The dish is finished off with a simple, brightly acidic vinaigrette of lemon, rice vinegar, and olive oil. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-8.jpg\" alt=\"onion\" title=\"onion\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26230\">\u003cbr>\n\u003cem>Onion to be caramelized\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This vibrant, fresh green salad is an interesting alternative to your normal leafy salad. It would also make a great substitution for coleslaw given all the crunchy textures.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Sugar Snap Pea Salad with Mint, Almonds, and Caramelized Onions\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cem> A perfect spring salad of tender sugar snap peas, refreshing mint, toasted almonds, and caramelized onions. \u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-9.jpg\" alt=\"Sugar Snap Pea Salad\" title=\"Sugar Snap Pea Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26231 photo\">\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\">25 min\u003cspan class=\"value-title\" title=\"PT25M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\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\">1 pound sugar snap peas\u003c/li>\n\u003cli class=\"ingredient\">1/2 medium onion\u003c/li>\n\u003cli class=\"ingredient\">1 handful fresh mint leaves (about 1/4 cup chopped) \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup almonds\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup rice vinegar\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup olive oil\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon lemon zest (from 1 lemon)\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons lemon juice (from 1/2 lemon)\u003c/li>\n\u003cli class=\"ingredient\">Salt to taste\u003c/li>\n\u003cli class=\"ingredient\">Pepper to taste\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 pot of salted water to a rolling boil.\u003c/li>\n\u003cli>Meanwhile, chop the onion into half moon slivers. Allow to caramelize over medium-high heat in an oiled sautee pan (about 25 minutes).\u003c/li>\n\u003cli>Wash the sugar snap peas and de-string them if necessary, snapping the tip and removing the fibrous strand running lengthwise. If the snap peas are young though, you won't have to do this. Drop the sugar snap peas into the pot of boiling water. Cook for 2 minutes, then strain out and drop them into an ice bath. \u003c/li>\n\u003cli>Once the snap peas are cooled, strain them out and place half of them in a large bowl. Shell the other half, adding the peas to the bowl. Julienne the remaining pod shells lengthwise and add to the bowl.\u003c/li>\n\u003cli>Roughly chop the mint leaves. Toast and roughly chop the almonds. Add mint, almonds, and caramelized onions to the bowl.\u003c/li>\n\u003cli>Mix together the rice vinegar, olive oil, lemon juice and zest, and drizzle over the salad. Toss well, add salt and pepper to taste. Serve at room temperature or chilled. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Polpettone alla Toscano, or Tuscan Meatballs Recipe",
"title": "Polpettone alla Toscano, or Tuscan Meatballs Recipe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In the United States, we have this idea that Italian meatballs are best piled on top of a huge mound of spaghetti noodles. Remember the song, spaghetti with meatballs, all covered with cheese? Well, the only way I've come across \u003cem>polpette\u003c/em> en Italia is on their own, usually in a simple, tart \u003cem>pomodoro\u003c/em> sauce. I've eaten polpette everywhere from Bologna to Brindisi, and while there are subtle differences in each region's traditional recipe, not once have I seen a menu offering \u003cem>spaghetti con polpette\u003c/em>. \u003c/p>\n\u003cp>Perhaps they serve spaghetti with meatballs somewhere in the country (and if you know where, please feel free to chime in), but according to my friend's mom Angela, an incredible home cook in the Puglia region, meatballs are generally served on their own in the \u003cem>second piatti\u003c/em> (second course), while pasta is served separately for the \u003cem>primi piatti\u003c/em> course, or first course.\u003c/p>\n\u003cp>These days I'm in \u003cem>Firenze\u003c/em>, or Florence, so the recipe I'm going to share with you is uniquely \u003cem>fiorentino\u003c/em>. This dish comes from the kind woman who runs the hotel I'm staying at, who, when it came up in conversation that I was writing this post, was all too excited to share a bit of her family's culinary history with the rest of the world. Her only condition was that I not mention her name and that I should inform you all that \u003ca href=\"http://www.wasabimon.com/archive/review-the-pioneer-woman-cooks-comfort-meatballs/\" title=\"American Meatball Recipe\">American meatballs\u003c/a> are missing the \u003ca href=\"http://www.wasabimon.com/archive/hickorys-bacon-wrapped-chicken-recipe/\" title=\"Bacon Wrapped Chicken\">necessary addition of cured pork\u003c/a>, and that on all of her trips to the states, she had to stop ordering meatballs because they were too bland for her. So, there you go. More bacon!\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Polpettone alla Toscano (Tuscan Meatballs Recipe)\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>This meatball recipe comes to you straight from Florence, Italy, highlighting the best of Tuscan cooking.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/italian-meatballs-recipe.jpg\" alt=\"Italian Meatballs Recipe\" title=\"Italian Meatballs Recipe\" width=\"425\" height=\"282\" class=\"aligncenter size-full wp-image-26033 photo\">\u003cbr>\n By \u003cspan class=\"author\">Stephanie Stiavetti\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">30 min \u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">40 min \u003cspan class=\"value-title\" title=\"PT40M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">1 hour 10 min \u003cspan class=\"value-title\" title=\"PT1H10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">makes 8 meatballs, enough to feed 2 people as an entree\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/4 cup breadcrumbs \u003c/li>\n\u003cli class=\"ingredient\">1/2 cup milk, at room temperature\u003c/li>\n\u003cli class=\"ingredient\">1 pound ground beef\u003c/li>\n\u003cli class=\"ingredient\">1/4 pound prosciutto, chopped fine\u003c/li>\n\u003cli class=\"ingredient\">1 egg, beaten\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon salt \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup freshly chopped parsley\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup grated \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/28/if-you-grate-the-cheese-be-grateful-for-the-rind/\" title=\"Pasta ala Parmigiano Reggian Recipe\">Parmesan cheese\u003c/a> (get the good stuff -- trust me!)\u003c/li>\n\u003cli class=\"ingredient\">1 cup white flour \u003c/li>\n\u003cli class=\"ingredient\">4 tablespoons extra-virgin olive oil \u003c/li>\n\u003cli class=\"ingredient\">3 tablespoon grated carrot\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup finely minced onion \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup white wine\u003c/li>\n\u003cli class=\"ingredient\">2 cups \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\" title=\"Tomato Sauce Recipe\">tomato sauce\u003c/a>\u003c/li>\n\u003cli class=\"ingredient\">Parmesan cheese for garnish\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Soak the breadcrumbs in milk for five minutes. Strains and squeeze to remove excess milk, then loosen crumbed and spread over a plate.\u003c/li>\n\u003cli>In a large bowl, mix together with the beef, prosciutto, egg, parsley and Parmesan cheese. Mix well with your hands.\u003c/li>\n\u003cli> Moisten your hands with a little water and form the meat into 8 meatballs of the same size. Be sure to pack them well and not leave any openings, otherwise the meatballs will fall apart while cooking. Place the flour into a small bowl and roll the meatballs lightly in the flour until evenly coated. \u003c/li>\n\u003cli> In a large sauté pan with a lid, heat the olive oil over medium heat. \u003cem>Gently\u003c/em> brown meatballs all over, allowing a nice, savory crust to form. Turn the heat to low.\u003c/li>\n\u003cli> To the pan add the carrot and onion. Cook gently just until the vegetables start to brown, then pour in white wine and tomato sauce. Allow to cook, uncovered, for 5 minutes, nudging occasionally with a spatula to keep them from sticking to the bottom of the pan. Gently turn meatballs over, cover the pan, and finish cooking until they are cooked through, about 7 more minutes, again nudging to prevent sticking. If you like, you can remove the meatballs from the pan and continue cooking the sauce, uncovered, until it thickens.\u003c/li>\n\u003cli> Allow meatballs to rest for 5 minutes before serving. Serve meatballs hot, covered with tomato sauce and garnished with parmesan cheese. Also, feel free to serve these bad boys on a sandwich with a little provolone, which is most definitely Italian!\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\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the United States, we have this idea that Italian meatballs are best piled on top of a huge mound of spaghetti noodles. Remember the song, spaghetti with meatballs, all covered with cheese? Well, the only way I've come across \u003cem>polpette\u003c/em> en Italia is on their own, usually in a simple, tart \u003cem>pomodoro\u003c/em> sauce. I've eaten polpette everywhere from Bologna to Brindisi, and while there are subtle differences in each region's traditional recipe, not once have I seen a menu offering \u003cem>spaghetti con polpette\u003c/em>. \u003c/p>\n\u003cp>Perhaps they serve spaghetti with meatballs somewhere in the country (and if you know where, please feel free to chime in), but according to my friend's mom Angela, an incredible home cook in the Puglia region, meatballs are generally served on their own in the \u003cem>second piatti\u003c/em> (second course), while pasta is served separately for the \u003cem>primi piatti\u003c/em> course, or first course.\u003c/p>\n\u003cp>These days I'm in \u003cem>Firenze\u003c/em>, or Florence, so the recipe I'm going to share with you is uniquely \u003cem>fiorentino\u003c/em>. This dish comes from the kind woman who runs the hotel I'm staying at, who, when it came up in conversation that I was writing this post, was all too excited to share a bit of her family's culinary history with the rest of the world. Her only condition was that I not mention her name and that I should inform you all that \u003ca href=\"http://www.wasabimon.com/archive/review-the-pioneer-woman-cooks-comfort-meatballs/\" title=\"American Meatball Recipe\">American meatballs\u003c/a> are missing the \u003ca href=\"http://www.wasabimon.com/archive/hickorys-bacon-wrapped-chicken-recipe/\" title=\"Bacon Wrapped Chicken\">necessary addition of cured pork\u003c/a>, and that on all of her trips to the states, she had to stop ordering meatballs because they were too bland for her. So, there you go. More bacon!\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Polpettone alla Toscano (Tuscan Meatballs Recipe)\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>This meatball recipe comes to you straight from Florence, Italy, highlighting the best of Tuscan cooking.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/italian-meatballs-recipe.jpg\" alt=\"Italian Meatballs Recipe\" title=\"Italian Meatballs Recipe\" width=\"425\" height=\"282\" class=\"aligncenter size-full wp-image-26033 photo\">\u003cbr>\n By \u003cspan class=\"author\">Stephanie Stiavetti\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">30 min \u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">40 min \u003cspan class=\"value-title\" title=\"PT40M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">1 hour 10 min \u003cspan class=\"value-title\" title=\"PT1H10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">makes 8 meatballs, enough to feed 2 people as an entree\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/4 cup breadcrumbs \u003c/li>\n\u003cli class=\"ingredient\">1/2 cup milk, at room temperature\u003c/li>\n\u003cli class=\"ingredient\">1 pound ground beef\u003c/li>\n\u003cli class=\"ingredient\">1/4 pound prosciutto, chopped fine\u003c/li>\n\u003cli class=\"ingredient\">1 egg, beaten\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon salt \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup freshly chopped parsley\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup grated \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/28/if-you-grate-the-cheese-be-grateful-for-the-rind/\" title=\"Pasta ala Parmigiano Reggian Recipe\">Parmesan cheese\u003c/a> (get the good stuff -- trust me!)\u003c/li>\n\u003cli class=\"ingredient\">1 cup white flour \u003c/li>\n\u003cli class=\"ingredient\">4 tablespoons extra-virgin olive oil \u003c/li>\n\u003cli class=\"ingredient\">3 tablespoon grated carrot\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup finely minced onion \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup white wine\u003c/li>\n\u003cli class=\"ingredient\">2 cups \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\" title=\"Tomato Sauce Recipe\">tomato sauce\u003c/a>\u003c/li>\n\u003cli class=\"ingredient\">Parmesan cheese for garnish\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Soak the breadcrumbs in milk for five minutes. Strains and squeeze to remove excess milk, then loosen crumbed and spread over a plate.\u003c/li>\n\u003cli>In a large bowl, mix together with the beef, prosciutto, egg, parsley and Parmesan cheese. Mix well with your hands.\u003c/li>\n\u003cli> Moisten your hands with a little water and form the meat into 8 meatballs of the same size. Be sure to pack them well and not leave any openings, otherwise the meatballs will fall apart while cooking. Place the flour into a small bowl and roll the meatballs lightly in the flour until evenly coated. \u003c/li>\n\u003cli> In a large sauté pan with a lid, heat the olive oil over medium heat. \u003cem>Gently\u003c/em> brown meatballs all over, allowing a nice, savory crust to form. Turn the heat to low.\u003c/li>\n\u003cli> To the pan add the carrot and onion. Cook gently just until the vegetables start to brown, then pour in white wine and tomato sauce. Allow to cook, uncovered, for 5 minutes, nudging occasionally with a spatula to keep them from sticking to the bottom of the pan. Gently turn meatballs over, cover the pan, and finish cooking until they are cooked through, about 7 more minutes, again nudging to prevent sticking. If you like, you can remove the meatballs from the pan and continue cooking the sauce, uncovered, until it thickens.\u003c/li>\n\u003cli> Allow meatballs to rest for 5 minutes before serving. Serve meatballs hot, covered with tomato sauce and garnished with parmesan cheese. Also, feel free to serve these bad boys on a sandwich with a little provolone, which is most definitely Italian!\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\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Here at Bay Area Bites, we believe in equal-opportunity coverage. So, while yesterday's post gave you tips on finding \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/05/a-very-vegan-Easter/\">vegan marshmallow chicks and dairy-free chocolate bunnies\u003c/a>, today we're going to tell you how get those rabbits out of the Easter basket and onto the table!\u003c/p>\n\u003cp>Yes, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/16/eating-cute/\">rabbits are cute\u003c/a>. However, if you choose to eat meat, you should know that they're also lean, tasty, and take limited time & resources to reach market size, making them a practical and sustainable meat source. \u003c/p>\n\u003cp>When I was a restaurant critic, I always ordered rabbit when I found it on local menus. Why? First, because I liked it, and secondly, because it was very nice to have something different to write about for a change; there's only so many ways you can describe a steak, a chicken breast, or a piece of halibut. But, oh, the looks of pleading I got if I dared urge any of my dining companions to order it instead! Those Easter-bunny associations are strong. \u003c/p>\n\u003cp>There's no real reason to be squeamish about rabbit. Unlike, say, kidneys, brains, or blood sausage, there's nothing dramatic, weirdly textured, pungent or funky about rabbit. Yes, it does have a slight resemblance to chicken, but with a silky, meatier texture that's all its own. \u003c/p>\n\u003cp>In Italy, its mild flavor makes it a popular baby food; little jars of \u003cem>coniglio\u003c/em> line the shelves at the supermercado and the farmacia. Rabbits were counted among the domesticated courtyard animals, like chickens and guinea fowl, that were one step closer to the house than livestock like cows, sheep, and goats.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A small but growing number of local gardeners are adding a few rabbits to their backyard mix of chickens and bees. However, if you're not quite up to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/the-perennial-plate-bunnies-the-farm-and-the-kitchen/\">raising (and dispatching) your own rabbit\u003c/a>, you can still find local, humanely-raised rabbits in the Bay Area. \u003c/p>\n\u003cp>In the East Bay, you can find 3-lb Jones Farm rabbits from Santa Rosa for $10/lb at the \u003ca href=\"http://www.marinsunfarms.com\">Marin Sun Farms\u003c/a> butcher shop in \u003ca href=\"http://www.rockridgemarkethall.com\">Rockridge Market Hall\u003c/a>. At \u003ca href=\"http://www.avedanos.com\">Avedano's Holly Park Market\u003c/a> in San Francisco, rabbits from \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> in West Marin arrive every Friday, where the 3-to-4 lb rabbits are $30 apiece. (They are also sold at the \u003ca href=\"http://www.agriculturalinstitute.org\">Marin Civic Center Farmers Market\u003c/a> on Sundays from 9am-1pm) \u003c/p>\n\u003cp>Being a lean meat, rabbit benefits from a little enrichment during the cooking process. You can go the Italian way, browning it in olive oil and then braising it with tomatoes and herbs, perhaps a splash of balsamic vinegar. The French prefer it lavished with mustard and cream, baked to a fragrant golden brown, and it's this version that I'm sharing with you today, adapted from a recipe in former Chez Panisse chef David Tanis's first book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579653464/kqedorg-20\">A Platter of Figs and Other Recipes\u003c/a>. It's rich but simple, a luscious amalgam of mustard, thyme, and cream, with bacon on top to add crispness and smoky depth. \u003c/p>\n\u003cp>Unless you have a sharp cleaver and a steady hand, it's wise to ask your butcher to divide your rabbit into serving pieces for you. At Marin Sun, the butcher tells me there are many, many ways to divvy up a bunny; we settle for separating out the legs (the meaty haunches and back legs, and the narrower front legs and shoulders), then chopping the rest of the body (the saddle) into 6 even pieces. Like a chicken, the more muscular legs take longer to cook; he advises putting the back legs in first, followed by the front legs 15 minutes later, and the saddle pieces 15 minutes after that. He also suggests, for my next rabbit, that I get the saddle boned out in one piece. Spread out, rubbed with fresh herbs and garlic, rolled and tied, then grilled or roasted, it becomes a kind of rabbit porchetta, easy to serve and eat. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What to accompany them? Why, carrots, of course. Tanis suggests simmering equal parts peeled potatoes and carrots in salted water, then draining and mashing them with a lump of butter, a generous pinch of saffron, and enough milk or creme fraiche to make it smooth and creamy. \u003c/p>\n\u003cfieldset>\n\u003clegend>Recipe: Mustardy Rabbit for Spring\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Mustard and cream gives rabbit a savory, golden-brown coating in this lovely spring dish.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003cbr>\nAdapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579653464/kqedorg-20\">A Platter of Figs and Other Recipes\u003c/a> by David Tanis. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/rabbit500.jpg\" alt=\"mustardy rabbit\" title=\"mustardy rabbit\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-25995 photo\">\u003c/p>\n\u003cp> \u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hrs 20 min \u003cspan class=\"value-title\" title=\"PT2H20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">1 hr \u003cspan class=\"value-title\" title=\"PT1H\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">3 hrs 20 min\u003cspan class=\"value-title\" title=\"PT3H20M\">\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\">1 rabbit, approximately 3 lbs, cut into 8 pieces\u003c/li>\n\u003cli class=\"ingredient\">salt to taste\u003c/li>\n\u003cli class=\"ingredient\">freshly ground pepper to taste\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup Dijon-style mustard\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup grainy mustard or 2 tbsp whole mustard seeds, roughly crushed\u003c/li>\n\u003cli class=\"ingredient\">1 cup crème fraîche\u003c/li>\n\u003cli class=\"ingredient\">6 cloves garlic, minced\u003c/li>\n\u003cli class=\"ingredient\">grated rind and juice of 1 lemon\u003c/li>\n\u003cli class=\"ingredient\">several sprigs fresh thyme, leaves stripped from stems\u003c/li>\n\u003cli class=\"ingredient\">1/4 lb bacon (approximately 4-5 strips) or pancetta\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup white wine or chicken broth\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pat rabbit dry, then rub with salt and pepper. In a large, shallow bowl, mix mustards, crème fraîche, lemon rind and juice, garlic, and thyme. Put rabbit pieces into the bowl and turn to coat. Let marinate for a couple of hours at room temperature, or refrigerate overnight. \u003c/li>\n\u003cli>If rabbit's been chilled, let it come back to room temperature. Preheat oven to 400F. Put back legs into a shallow earthenware or ceramic baking dish. Drape a piece of bacon over legs. Pour in wine or broth.\u003c/li>\n\u003cli>Bake for 15 minutes, then add forelegs, draping another piece of bacon over them. Bake for an additional 15 minutes, then add saddle pieces. Drape the remaining pieces of bacon over the pieces. Bake for approximately 30 minutes, turning occasionally as they brown, until juices are reduced and rabbit pieces are golden brown.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here at Bay Area Bites, we believe in equal-opportunity coverage. So, while yesterday's post gave you tips on finding \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/05/a-very-vegan-Easter/\">vegan marshmallow chicks and dairy-free chocolate bunnies\u003c/a>, today we're going to tell you how get those rabbits out of the Easter basket and onto the table!\u003c/p>\n\u003cp>Yes, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/16/eating-cute/\">rabbits are cute\u003c/a>. However, if you choose to eat meat, you should know that they're also lean, tasty, and take limited time & resources to reach market size, making them a practical and sustainable meat source. \u003c/p>\n\u003cp>When I was a restaurant critic, I always ordered rabbit when I found it on local menus. Why? First, because I liked it, and secondly, because it was very nice to have something different to write about for a change; there's only so many ways you can describe a steak, a chicken breast, or a piece of halibut. But, oh, the looks of pleading I got if I dared urge any of my dining companions to order it instead! Those Easter-bunny associations are strong. \u003c/p>\n\u003cp>There's no real reason to be squeamish about rabbit. Unlike, say, kidneys, brains, or blood sausage, there's nothing dramatic, weirdly textured, pungent or funky about rabbit. Yes, it does have a slight resemblance to chicken, but with a silky, meatier texture that's all its own. \u003c/p>\n\u003cp>In Italy, its mild flavor makes it a popular baby food; little jars of \u003cem>coniglio\u003c/em> line the shelves at the supermercado and the farmacia. Rabbits were counted among the domesticated courtyard animals, like chickens and guinea fowl, that were one step closer to the house than livestock like cows, sheep, and goats.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A small but growing number of local gardeners are adding a few rabbits to their backyard mix of chickens and bees. However, if you're not quite up to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/the-perennial-plate-bunnies-the-farm-and-the-kitchen/\">raising (and dispatching) your own rabbit\u003c/a>, you can still find local, humanely-raised rabbits in the Bay Area. \u003c/p>\n\u003cp>In the East Bay, you can find 3-lb Jones Farm rabbits from Santa Rosa for $10/lb at the \u003ca href=\"http://www.marinsunfarms.com\">Marin Sun Farms\u003c/a> butcher shop in \u003ca href=\"http://www.rockridgemarkethall.com\">Rockridge Market Hall\u003c/a>. At \u003ca href=\"http://www.avedanos.com\">Avedano's Holly Park Market\u003c/a> in San Francisco, rabbits from \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> in West Marin arrive every Friday, where the 3-to-4 lb rabbits are $30 apiece. (They are also sold at the \u003ca href=\"http://www.agriculturalinstitute.org\">Marin Civic Center Farmers Market\u003c/a> on Sundays from 9am-1pm) \u003c/p>\n\u003cp>Being a lean meat, rabbit benefits from a little enrichment during the cooking process. You can go the Italian way, browning it in olive oil and then braising it with tomatoes and herbs, perhaps a splash of balsamic vinegar. The French prefer it lavished with mustard and cream, baked to a fragrant golden brown, and it's this version that I'm sharing with you today, adapted from a recipe in former Chez Panisse chef David Tanis's first book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579653464/kqedorg-20\">A Platter of Figs and Other Recipes\u003c/a>. It's rich but simple, a luscious amalgam of mustard, thyme, and cream, with bacon on top to add crispness and smoky depth. \u003c/p>\n\u003cp>Unless you have a sharp cleaver and a steady hand, it's wise to ask your butcher to divide your rabbit into serving pieces for you. At Marin Sun, the butcher tells me there are many, many ways to divvy up a bunny; we settle for separating out the legs (the meaty haunches and back legs, and the narrower front legs and shoulders), then chopping the rest of the body (the saddle) into 6 even pieces. Like a chicken, the more muscular legs take longer to cook; he advises putting the back legs in first, followed by the front legs 15 minutes later, and the saddle pieces 15 minutes after that. He also suggests, for my next rabbit, that I get the saddle boned out in one piece. Spread out, rubbed with fresh herbs and garlic, rolled and tied, then grilled or roasted, it becomes a kind of rabbit porchetta, easy to serve and eat. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What to accompany them? Why, carrots, of course. Tanis suggests simmering equal parts peeled potatoes and carrots in salted water, then draining and mashing them with a lump of butter, a generous pinch of saffron, and enough milk or creme fraiche to make it smooth and creamy. \u003c/p>\n\u003cfieldset>\n\u003clegend>Recipe: Mustardy Rabbit for Spring\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Mustard and cream gives rabbit a savory, golden-brown coating in this lovely spring dish.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003cbr>\nAdapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579653464/kqedorg-20\">A Platter of Figs and Other Recipes\u003c/a> by David Tanis. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/rabbit500.jpg\" alt=\"mustardy rabbit\" title=\"mustardy rabbit\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-25995 photo\">\u003c/p>\n\u003cp> \u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hrs 20 min \u003cspan class=\"value-title\" title=\"PT2H20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">1 hr \u003cspan class=\"value-title\" title=\"PT1H\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">3 hrs 20 min\u003cspan class=\"value-title\" title=\"PT3H20M\">\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\">1 rabbit, approximately 3 lbs, cut into 8 pieces\u003c/li>\n\u003cli class=\"ingredient\">salt to taste\u003c/li>\n\u003cli class=\"ingredient\">freshly ground pepper to taste\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup Dijon-style mustard\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup grainy mustard or 2 tbsp whole mustard seeds, roughly crushed\u003c/li>\n\u003cli class=\"ingredient\">1 cup crème fraîche\u003c/li>\n\u003cli class=\"ingredient\">6 cloves garlic, minced\u003c/li>\n\u003cli class=\"ingredient\">grated rind and juice of 1 lemon\u003c/li>\n\u003cli class=\"ingredient\">several sprigs fresh thyme, leaves stripped from stems\u003c/li>\n\u003cli class=\"ingredient\">1/4 lb bacon (approximately 4-5 strips) or pancetta\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup white wine or chicken broth\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pat rabbit dry, then rub with salt and pepper. In a large, shallow bowl, mix mustards, crème fraîche, lemon rind and juice, garlic, and thyme. Put rabbit pieces into the bowl and turn to coat. Let marinate for a couple of hours at room temperature, or refrigerate overnight. \u003c/li>\n\u003cli>If rabbit's been chilled, let it come back to room temperature. Preheat oven to 400F. Put back legs into a shallow earthenware or ceramic baking dish. Drape a piece of bacon over legs. Pour in wine or broth.\u003c/li>\n\u003cli>Bake for 15 minutes, then add forelegs, draping another piece of bacon over them. Bake for an additional 15 minutes, then add saddle pieces. Drape the remaining pieces of bacon over the pieces. Bake for approximately 30 minutes, turning occasionally as they brown, until juices are reduced and rabbit pieces are golden brown.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"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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"radiolab": {
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},
"rightnowish": {
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"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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