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"bio": "Vi Zahajszky, originally from Hungary, Boston, and New York, drove across the country to San Francisco a few years ago with her husband Chris and a rescue pup named The Bandit. By day she works at KQED and is involved in the station's new media efforts. By night, her passions lie in vegan food and fashion. Her own blog, \u003ca href=\"http://plantmade.me/\">plantmade\u003c/a>, focuses on vegan and cruelty-free fashion. She is a fashion writer for eco-conscious website \u003ca href=\"http://www.onegreenplanet.org/\">One Green Planet\u003c/a>, and has contributed to SF vegan lifestyle blog \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a> and San Diego food blog \u003ca href=\"http://www.pizzellesbakery.com/blog/\">Pizzelles\u003c/a>.\r\nCurrently studying fashion design and pattern-making at Apparel Arts in San Francisco, she has plans to eventually develop a vegan clothing line. You can find her on \u003ca href=\"http://www.facebook.com/?ref=logo#!/pages/Plantmade/202383299779143\">facebook\u003c/a> and on twitter \u003ca href=\"http://twitter.com/#!/plantmade\">@plantmade\u003c/a>.",
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"bio": "Elaine spent 12 years as a producer, writer, and correspondent for television and radio both in the Bay Area (KPIX/CBS 5, KSAN FM, KTCT AM) and in Asia (Metro Radio, MTV Asia). She has been nominated for three Emmy Award nominations for her work on the program “Evening Magazine.” She then moved on to Silicon Valley where she managed social media, public relations, and event planning for various tech companies such as Intuit, BlogHer, Rocket Fuel, and Vocera.\r\n\r\n \r\n\r\nIn 2007, Elaine started her own blog (then called “VirgoBlue”) highlighting some of her favorite restaurants around the Bay Area. These days, her blog “\u003ca href=\"http://www.virgoinwonderland.wordpress.com\">Virgo in Wonderland\u003c/a>” still reflects her love of food, as well as travel, fascinating people she’s met, and her family’s Disneyland adventures. Her food dislikes include okra, lamb, sweet potatoes, and yellow cheese on pizza. Follow her on Instagram @virgoinwonderland",
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"content": "\u003cp>If there's one thing you need to \u003ca href=\"http://www.wasabimon.com/archive/paella-recipe-pans-soccarat/\" title=\"How to make paella\">eat in Spain, it's paella\u003c/a>. And that's exactly what I planned to do once I got to Valencia during my recent trip to Europe -- eat all the paella I could get my hands on. After all, paella originated in Valencia; hence the fact that most recipes call for \u003cem>Valencia rice\u003c/em>, a short-grain white rice from the same area. \u003c/p>\n\u003cp>Unfortunately, my trip to Valencia succumbed to the whims of the mercurial travel gods, and I ended up spending an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/22/mercat-de-la-boqueria-de-barcelona-a-temple-of-gastronomy/\" title=\"Barcelona Market\">entire week in Barcelona instead\u003c/a>. Not one to be dissuaded from my dream meal, I was determined to have my paella anyways, even if it could only be had a few hours north of where it originated. I set about the gorgeous city of Barcelona to find the perfect place to eat, but noticed a problem right away: many different restaurants had these funny signs with ten or so photos of paella, all labeled with a brand name: \u003ca href=\"http://www.paellador.es/\" title=\"\">Paellador\u003c/a>. Others had a difference brand, Paella Maxima. As one who likes my food so fresh that it would almost be breathing, my foodie-tuned spidey sense went off. \u003c/p>\n\u003cp>After a little digging, it turns out that these are pre-fab \u003cem>frozen\u003c/em> paella companies. Restaurants buy the dishes frozen, then heat up the paella to serve to customers, who think they're getting the real thing. Um, no. No. Great big capital NO. Frozen paella? In Spain? Are you kidding me? \u003c/p>\n\u003cp>I polled the staff of a few restaurants and eventually turned up a handful of places that served fresh paella. I ate at three or four of them, and indeed the dishes they served were freshly made with some of the finest seafood the Aegean sea has to offer. I never did try the frozen paella, and you know what? I never will. Yikes.\u003c/p>\n\u003cp>For those of you not currently cooling your heels in Barcelona, I recommend making paella at home. It's a very simple dish to make, and the ingredients are easy to rustle up. If you're in the East Bay or near Mill Valley, I highly recommend making the short trek down to your local \u003ca href=\"http://www.spanishtable.com/\" title=\"Spanish Cooking Store\">Spanish Table\u003c/a> shop, where they not only stock Iberian imported foods, but they can also school you in the magical ways of paella making and recommend a Spanish wine to pair with your meat selection. Can you say staycation?\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Paella Valenciana\u003c/legend>\n\u003cp>\u003cem>By \u003cspan class=\"author\">Stephanie Stiavetti\u003c/span>\u003c/em>\u003c/p>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cbr>\n\u003cem>Valencia-style paella is a simple dish that contains both shellfish and chicken. Bring a little bit of the Iberian coast to your kitchen.\u003c/em>\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\">45 min\u003cspan class=\"value-title\" title=\"PT45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">1 hr\u003cspan class=\"value-title\" title=\"PT1H\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/P1010850.jpg\" alt=\"Paella Valenciana\" title=\"Paella Valenciana\" width=\"500\" height=\"282\" class=\"alignnone size-full wp-image-25523 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/4 tsp saffron threads\u003c/li>\n\u003cli class=\"ingredient\">3 cups chicken stock\u003c/li>\n\u003cli class=\"ingredient\">1 tbsp olive oil\u003c/li>\n\u003cli class=\"ingredient\">2 chicken legs\u003c/li>\n\u003cli class=\"ingredient\">2 chicken wings\u003c/li>\n\u003cli class=\"ingredient\">1 onion, chopped\u003c/li>\n\u003cli class=\"ingredient\">2 cloves garlic, minced\u003c/li>\n\u003cli class=\"ingredient\">4 ripe tomatoes, chopped\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups Valencia rice\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 teaspoons salt\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon freshly ground pepper pepper\u003c/li>\n\u003cli class=\"ingredient\">8 small fresh clams, scrubbed and clean\u003c/li>\n\u003cli class=\"ingredient\">8 small fresh mussels, scrubbed and clean\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Stir saffron into chicken stock; set aside.\u003c/li>\n\u003cli>In large, wide skillet or paella pan, heat oil over medium heat. Add chicken to pan and cook until browned, 7 minutes per side. Remove to a plate.\u003c/li>\n\u003cli>Add onion and garlic to pan and cook for 4 minutes, stirring constantly. Add stock to pan along with tomatoes and bring to boil. Scrape any browned bits from bottom of pan.\u003c/li>\n\u003cli>Stir in rice, salt and pepper. Add chicken again and simmer gently over low heat for 20 minutes, stirring only occasionally.\u003c/li>\n\u003cli>Examine shellfish to make sure they are clean. Throw away any that do not tighten closed when tapped. Nestle clams and mussels into rice until almost covered by rice and broth. Continue cooking over low heat until rice is tender and all shellfish open, about 7 to 10 minutes. Throw away any clams or mussels that do not open. Serve hot.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Spanish\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>If there's one thing you need to \u003ca href=\"http://www.wasabimon.com/archive/paella-recipe-pans-soccarat/\" title=\"How to make paella\">eat in Spain, it's paella\u003c/a>. And that's exactly what I planned to do once I got to Valencia during my recent trip to Europe -- eat all the paella I could get my hands on. After all, paella originated in Valencia; hence the fact that most recipes call for \u003cem>Valencia rice\u003c/em>, a short-grain white rice from the same area. \u003c/p>\n\u003cp>Unfortunately, my trip to Valencia succumbed to the whims of the mercurial travel gods, and I ended up spending an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/22/mercat-de-la-boqueria-de-barcelona-a-temple-of-gastronomy/\" title=\"Barcelona Market\">entire week in Barcelona instead\u003c/a>. Not one to be dissuaded from my dream meal, I was determined to have my paella anyways, even if it could only be had a few hours north of where it originated. I set about the gorgeous city of Barcelona to find the perfect place to eat, but noticed a problem right away: many different restaurants had these funny signs with ten or so photos of paella, all labeled with a brand name: \u003ca href=\"http://www.paellador.es/\" title=\"\">Paellador\u003c/a>. Others had a difference brand, Paella Maxima. As one who likes my food so fresh that it would almost be breathing, my foodie-tuned spidey sense went off. \u003c/p>\n\u003cp>After a little digging, it turns out that these are pre-fab \u003cem>frozen\u003c/em> paella companies. Restaurants buy the dishes frozen, then heat up the paella to serve to customers, who think they're getting the real thing. Um, no. No. Great big capital NO. Frozen paella? In Spain? Are you kidding me? \u003c/p>\n\u003cp>I polled the staff of a few restaurants and eventually turned up a handful of places that served fresh paella. I ate at three or four of them, and indeed the dishes they served were freshly made with some of the finest seafood the Aegean sea has to offer. I never did try the frozen paella, and you know what? I never will. Yikes.\u003c/p>\n\u003cp>For those of you not currently cooling your heels in Barcelona, I recommend making paella at home. It's a very simple dish to make, and the ingredients are easy to rustle up. If you're in the East Bay or near Mill Valley, I highly recommend making the short trek down to your local \u003ca href=\"http://www.spanishtable.com/\" title=\"Spanish Cooking Store\">Spanish Table\u003c/a> shop, where they not only stock Iberian imported foods, but they can also school you in the magical ways of paella making and recommend a Spanish wine to pair with your meat selection. Can you say staycation?\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Paella Valenciana\u003c/legend>\n\u003cp>\u003cem>By \u003cspan class=\"author\">Stephanie Stiavetti\u003c/span>\u003c/em>\u003c/p>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cbr>\n\u003cem>Valencia-style paella is a simple dish that contains both shellfish and chicken. Bring a little bit of the Iberian coast to your kitchen.\u003c/em>\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\">45 min\u003cspan class=\"value-title\" title=\"PT45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">1 hr\u003cspan class=\"value-title\" title=\"PT1H\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/P1010850.jpg\" alt=\"Paella Valenciana\" title=\"Paella Valenciana\" width=\"500\" height=\"282\" class=\"alignnone size-full wp-image-25523 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/4 tsp saffron threads\u003c/li>\n\u003cli class=\"ingredient\">3 cups chicken stock\u003c/li>\n\u003cli class=\"ingredient\">1 tbsp olive oil\u003c/li>\n\u003cli class=\"ingredient\">2 chicken legs\u003c/li>\n\u003cli class=\"ingredient\">2 chicken wings\u003c/li>\n\u003cli class=\"ingredient\">1 onion, chopped\u003c/li>\n\u003cli class=\"ingredient\">2 cloves garlic, minced\u003c/li>\n\u003cli class=\"ingredient\">4 ripe tomatoes, chopped\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups Valencia rice\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 teaspoons salt\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon freshly ground pepper pepper\u003c/li>\n\u003cli class=\"ingredient\">8 small fresh clams, scrubbed and clean\u003c/li>\n\u003cli class=\"ingredient\">8 small fresh mussels, scrubbed and clean\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Stir saffron into chicken stock; set aside.\u003c/li>\n\u003cli>In large, wide skillet or paella pan, heat oil over medium heat. Add chicken to pan and cook until browned, 7 minutes per side. Remove to a plate.\u003c/li>\n\u003cli>Add onion and garlic to pan and cook for 4 minutes, stirring constantly. Add stock to pan along with tomatoes and bring to boil. Scrape any browned bits from bottom of pan.\u003c/li>\n\u003cli>Stir in rice, salt and pepper. Add chicken again and simmer gently over low heat for 20 minutes, stirring only occasionally.\u003c/li>\n\u003cli>Examine shellfish to make sure they are clean. Throw away any that do not tighten closed when tapped. Nestle clams and mussels into rice until almost covered by rice and broth. Continue cooking over low heat until rice is tender and all shellfish open, about 7 to 10 minutes. Throw away any clams or mussels that do not open. Serve hot.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Spanish\u003c/em>\u003c/p>\n\u003c/fieldset>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Roasted Cauliflower with Garlic and Anchovies",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2010_03_roasted_cauliflower-2.jpg\" alt=\"cauliflower\" title=\"cauliflower\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24759\">\u003c/p>\n\u003cp>Huh. \u003cstrong>Cauliflower\u003c/strong>. Who knew it could be so delicious?\u003c/p>\n\u003cp>The first time I went to the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/berkeley-bowl-west/\">Berkeley Bowl\u003c/a>, I remember marveling at the array of \u003ca href=\"http://www.usatoday.com/tech/news/2004-06-14-orange-cauliflower_x.htm\">orange cauliflower\u003c/a> (which contains 25 times the Vitamin A of white varieties; the color is from the massive quantities of beta-carotene in the veggie) and \u003ca href=\"http://www.dailymail.co.uk/news/article-514799/The-orange-purple-green-cauliflowers-scientists-claim-healthier-you.html\">purple cauliflower\u003c/a> (whose shocking violet color is caused by the antioxidant anthocyanin, also found in blueberries, red cabbage, and red wine) on display.\u003c/p>\n\u003cp>Apparently, yes, you can have your vegetables in carnival colors. I still went home with the plain Jane white variety that evening -- I dunno, maybe the kaleidoscope cauliflower was just too jarring for me. It's been awhile since I last bought a head of cauliflower. My renewed interest in it came about after a lovely Italian meal. \u003c/p>\n\u003cp>Did you ever notice how Italians just have a way with making simple vegetables taste so darn good? It's the Grade A olive oil they use. That, and invoking \u003cem>la bella vita\u003c/em> into their kitchens, no doubt. This particular \u003cem>contorno\u003c/em> of \u003cem>cavolfiori\u003c/em> was robust and full of flavor. Florets of cauliflower were roasted with \u003cstrong>sweet garlic\u003c/strong>, \u003cstrong>briny anchovies\u003c/strong>, and gilded with fruity \u003cstrong>olive oil\u003c/strong>. As each little cauliflower tree disappeared into my mouth, I plotted my strategy on how to recreate this dish at home.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2010_03_roasted_cauliflower-9.jpg\" alt=\"cauliflower\" title=\"cauliflower\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-24761\">\u003c/p>\n\u003cp>I started off by cutting the cauliflower in half, then separating the branches into florets. Then, I melted down the anchovies in a skillet, stirring them until a paste formed. My husband is obsessed with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/superfood-kale/\">all things anchovy\u003c/a> (and all things salty for that matter), so I've been buying in bulk these little tins of Italian anchovies packed in olive oil. \u003c/p>\n\u003cp>Next, I add the smashed garlic to the pan, lemon juice, and the cauliflower, tossing it all together so that the anchovy \"sauce\" coats all the florets. A sprinkle of panko crumbs, a drizzle of olive oil, and into the oven it all goes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The dish is done when the cauliflower is fork-tender and the panko has turned a crunchy golden brown. Top with grated parmigiano, salt and pepper, and you've got yourself one mighty fine side dish. No peacock colors necessary. The bang is all in the taste. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Roasted Cauliflower with Garlic and Anchovies\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cbr>\n\u003cem>Cauliflower makes a simple and satisfying side dish, roasted with sweet garlic, briny anchovies, and gilded with fruity olive oil.\u003c/em>\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\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2010_03_roasted_cauliflower-7.jpg\" alt=\"roasted cauliflower\" title=\"roasted cauliflower\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24760 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 head of cauliflower\u003c/li>\n\u003cli class=\"ingredient\">3 cloves of garlic, peeled and smashed\u003c/li>\n\u003cli class=\"ingredient\">juice of 1/2 lemon\u003c/li>\n\u003cli class=\"ingredient\">2 oz container of anchovies packed in oil\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup panko breadcrumbs\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup parmigiano\u003c/li>\n\u003cli class=\"ingredient\">3-4 tablespoons 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>Preheat oven to 450 F.\u003c/li>\n\u003cli>Cut cauliflower into florets and rinse thoroughly.\u003c/li>\n\u003cli>In a large pan/cast iron skillet over medium high heat, add the anchovies and the oil they're packed in. Melt down the anchovies down, stirring with a wooden spoon, until it forms a paste. Add garlic. Saute for a few minutes (don't let garlic get too dark). Add lemon juice and cauliflower to the pan and toss to coat.\u003c/li>\n\u003cli>Place in a baking dish large enough so that the florets form one layer. Sprinkle with freshly ground pepper. Sprinkle panko crumbs on top. Drizzle with olive oil. (If you're using a cast iron skillet, you can just leave everything in there and pop the whole skillet into the oven).\u003c/li>\n\u003cli>Bake 30-35 minutes, giving everything a good stir about halfway through the baking time, until cauliflower is fork-tender and panko has turned golden brown. Remove from oven, sprinkle with parmigiano, salt and pepper to taste. 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/24/2011/03/2010_03_roasted_cauliflower-2.jpg\" alt=\"cauliflower\" title=\"cauliflower\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24759\">\u003c/p>\n\u003cp>Huh. \u003cstrong>Cauliflower\u003c/strong>. Who knew it could be so delicious?\u003c/p>\n\u003cp>The first time I went to the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/berkeley-bowl-west/\">Berkeley Bowl\u003c/a>, I remember marveling at the array of \u003ca href=\"http://www.usatoday.com/tech/news/2004-06-14-orange-cauliflower_x.htm\">orange cauliflower\u003c/a> (which contains 25 times the Vitamin A of white varieties; the color is from the massive quantities of beta-carotene in the veggie) and \u003ca href=\"http://www.dailymail.co.uk/news/article-514799/The-orange-purple-green-cauliflowers-scientists-claim-healthier-you.html\">purple cauliflower\u003c/a> (whose shocking violet color is caused by the antioxidant anthocyanin, also found in blueberries, red cabbage, and red wine) on display.\u003c/p>\n\u003cp>Apparently, yes, you can have your vegetables in carnival colors. I still went home with the plain Jane white variety that evening -- I dunno, maybe the kaleidoscope cauliflower was just too jarring for me. It's been awhile since I last bought a head of cauliflower. My renewed interest in it came about after a lovely Italian meal. \u003c/p>\n\u003cp>Did you ever notice how Italians just have a way with making simple vegetables taste so darn good? It's the Grade A olive oil they use. That, and invoking \u003cem>la bella vita\u003c/em> into their kitchens, no doubt. This particular \u003cem>contorno\u003c/em> of \u003cem>cavolfiori\u003c/em> was robust and full of flavor. Florets of cauliflower were roasted with \u003cstrong>sweet garlic\u003c/strong>, \u003cstrong>briny anchovies\u003c/strong>, and gilded with fruity \u003cstrong>olive oil\u003c/strong>. As each little cauliflower tree disappeared into my mouth, I plotted my strategy on how to recreate this dish at home.\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/24/2011/03/2010_03_roasted_cauliflower-9.jpg\" alt=\"cauliflower\" title=\"cauliflower\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-24761\">\u003c/p>\n\u003cp>I started off by cutting the cauliflower in half, then separating the branches into florets. Then, I melted down the anchovies in a skillet, stirring them until a paste formed. My husband is obsessed with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/superfood-kale/\">all things anchovy\u003c/a> (and all things salty for that matter), so I've been buying in bulk these little tins of Italian anchovies packed in olive oil. \u003c/p>\n\u003cp>Next, I add the smashed garlic to the pan, lemon juice, and the cauliflower, tossing it all together so that the anchovy \"sauce\" coats all the florets. A sprinkle of panko crumbs, a drizzle of olive oil, and into the oven it all goes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The dish is done when the cauliflower is fork-tender and the panko has turned a crunchy golden brown. Top with grated parmigiano, salt and pepper, and you've got yourself one mighty fine side dish. No peacock colors necessary. The bang is all in the taste. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Roasted Cauliflower with Garlic and Anchovies\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cbr>\n\u003cem>Cauliflower makes a simple and satisfying side dish, roasted with sweet garlic, briny anchovies, and gilded with fruity olive oil.\u003c/em>\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\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2010_03_roasted_cauliflower-7.jpg\" alt=\"roasted cauliflower\" title=\"roasted cauliflower\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24760 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 head of cauliflower\u003c/li>\n\u003cli class=\"ingredient\">3 cloves of garlic, peeled and smashed\u003c/li>\n\u003cli class=\"ingredient\">juice of 1/2 lemon\u003c/li>\n\u003cli class=\"ingredient\">2 oz container of anchovies packed in oil\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup panko breadcrumbs\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup parmigiano\u003c/li>\n\u003cli class=\"ingredient\">3-4 tablespoons 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>Preheat oven to 450 F.\u003c/li>\n\u003cli>Cut cauliflower into florets and rinse thoroughly.\u003c/li>\n\u003cli>In a large pan/cast iron skillet over medium high heat, add the anchovies and the oil they're packed in. Melt down the anchovies down, stirring with a wooden spoon, until it forms a paste. Add garlic. Saute for a few minutes (don't let garlic get too dark). Add lemon juice and cauliflower to the pan and toss to coat.\u003c/li>\n\u003cli>Place in a baking dish large enough so that the florets form one layer. Sprinkle with freshly ground pepper. Sprinkle panko crumbs on top. Drizzle with olive oil. (If you're using a cast iron skillet, you can just leave everything in there and pop the whole skillet into the oven).\u003c/li>\n\u003cli>Bake 30-35 minutes, giving everything a good stir about halfway through the baking time, until cauliflower is fork-tender and panko has turned golden brown. Remove from oven, sprinkle with parmigiano, salt and pepper to taste. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Honey Day at the Ferry Plaza Farmers' Market",
"title": "Honey Day at the Ferry Plaza Farmers' Market",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Happy spring! The vernal equinox, daylight savings time, and the Jewish holiday of Purim may all be upon us, but brrrr! With umbrella-destroying winds, tornado watches along the coast, and socks-drenching rain, it's feeling much more like winter than balmy spring. Oh well--remember all those sunbathing days we got back in January? \u003c/p>\n\u003cp>Like most of us, bees prefer to stay inside where it's warm and dry on days like this, snuggling together in a big bee-ball to keep themselves, and especially their queen, nice and toasty. But for humans, the show must go on, and so \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s honey celebration at the San Francisco Ferry Plaza Farmers' Market on Saturday, March 19th went on even in the teeth of blowing rain. Once a month from February through November, CUESA will be hosting a celebration for a different fruit, vegetable, or product, featuring tastings, ask the farmer (or producer) sessions, and a variety of cooking demonstrations by local chefs and cookbook authors. Last month was citrus; this month, for the first time, was honey. \u003c/p>\n\u003cp>First up behind the counter was Margo True, food editor of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> magazine and the author (along with her staff) of Sunset's latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. The book, which comes out next week, came out of a series of homesteading projects undertaken by Sunset over the last couple of years. \"We wanted to get back to the Lane brothers' original vision for Sunset, which was as a laboratory for Western living,\" said True. With a spacious garden, room for bees and chickens, the ability to get a \"milk share\" from a cow living at a nearby farm, and lots of kitchen room for testing, True and her team set out to see if they could make or source everything--even flour and sea salt--from as close to the magazine's Menlo Park campus as possible. The results were sometimes spectacular, sometimes frustrating, but all of it got incorporated into the book. True tried to be as honest as possible, promising that they \"definitely wrote about what bombed,\" too. \u003c/p>\n\u003cp>However, on this gray morning, True was here to show off two recipes that promise big payback for not too much effort. A custard-based honey ice cream, made with honey from the magazine's own hives, had a suave, salted-caramel edge, thanks to a drizzle of honey on top and a sprinkle of sea salt. It's more lusciously creamy than sweet, but the honey flavor still comes through. Even though it was hardly ice cream weather, the crowd snapped up every sample and scraped the cups clean. \u003c/p>\n\u003cp>Next came strawberry jam, made of nothing more than ripe early-season berries, honey, and a dash of lemon juice. Rather than cook it on the stovetop, where the direct heat could scorch the mixture, True spread out her chunky berry puree in a thin layer on a baking sheet, then revealed her secret: a long, gentle bake in a slow oven, which would gently condense it down while preserving the berries' ripe flavor. Spread on slices of Acme bread, the finished jam did taste remarkably fresh, with a soft consistency somewhere between jam and compote, perfect for a yogurt parfait topped with granola and a handful of fresh berries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I was researching my own book about honey a decade ago, Helene Marshall and her husband, beekeeper Spencer Marshall of \u003ca href=\"http://www.marshallsfarmhoney.com\">Marshall's Farm Honey\u003c/a>, took me around their bee house, let me scoop a fingerful of eucalyptus honey straight out of the comb, and even let their bees model for photographs. Now, ten years later, Helene is still talking up the beauty of bees and the importance of local honey (and local pollinators), and finally, people are ready to hear what she has to say. Speaking about the recent resurgence of interest in backyard beekeeping, she said, \"The biggest, best, and most important thing to come out of this is that people have respect for bees and beekeepers now, and a real appreciation of honey. People realize that we need those bees!\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/helenemarshall500.jpg\" alt=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel\" title=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25249\">\u003cbr>\n\u003cem>Helene Marshall of Marshall's Farm Honey, offering samples of Fairmont Hotel\u003c/em>\u003c/p>\n\u003cp>In front of the audience with J.W. Foster, executive chef of San Francisco's \u003ca href=\"http://www.fairmont.com/sanfrancisco\">Fairmont Hotel\u003c/a>, Helene talked about their latest project, putting hives on the Fairmont's roof. \"I'm San Francisco born and raised, went to my junior and senior proms at the Fairmont, so it feels like our bees are going home. They can hitch a ride on a cable car...it's so San Francisco, I love it!\" On warm days, the bees like to nip up to the penthouse level to sip from the fountains, getting a free look at that $15,000-a-night view. \u003c/p>\n\u003cp>So far, the Fairmont is hosting four hives, all very healthy. Last week's harvest yielded 60 pounds of honey, with a light, floral-herbal taste and an early-spring hint of eucalyptus. \"This honey was harvested last week, extracted a couple of days ago and bottled this morning,\" said Helene. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/fairmonthoney500.jpg\" alt=\"Marshalls Farm Fairmont Hotel honey\" title=\"Marshalls Farm Fairmont Hotel honey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25247\">\u003cbr>\n\u003cem>Marshall's Farm Fairmont Hotel honey\u003c/em>\u003c/p>\n\u003cp>With a lot of fresh honey at his disposal, Foster and his kitchen staff are experimenting to see what they can use it for. Their latest creation is an unctuous duck-egg aioli with olive oil, garlic, rosemary, and a touch of honey, used to dress chopped raw beef tartare with stovetop-smoked onions and cress salad on walnut crostini. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Ice cream, beef tartare...finally, the last chef, Brandon Jew of \u003ca href=\"http://www.baragricole.com\">Bar Agricole\u003c/a>, promised something hot, a hot toddy made with brandy, chartreuse, honey from \u003ca href=\"http://awhawkinsapiaries.com\">Alan Hawkins' apiaries\u003c/a>, bitters, and lemon peel. He made some mostarda, too, his spin on Bologna's favorite tart-sweet relish, a late-winter version made from brandied, spiced raisins mixed with a honey-based Seville orange marmalade, and served over a slice of pork pate. A few sips, and hey, was that a ray of sunshine coming down? \u003c/p>\n\u003cfieldset class=\"hrecipe\">\nRecipes reprinted by permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. \n\u003clegend class=\"fn\">Recipe: Strawberry Oven Jam\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>Making strawberry jam without sugar or commercial pectin is challenging. Honey tends to burn over high heat, resulting in a bitter jam, while a slow-cooker yields a jam that is too liquidy. Stephanie Dean, Sunset’s kitchen test manager, kept at it and finally arrived at this easy method, which produces a not-too-sweet, fresh-tasting jam with a nice, spreadable consistency.\u003c/em>\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\">2 hours 30 min\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 45 min \u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">about 1 cup\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/strawbjam500.jpg\" alt=\"Strawberry Oven Jam\" title=\"Strawberry Oven Jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25251 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 pints strawberries, hulled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons honey, plus more to taste (optional)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon freshly squeezed lemon juice\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. Combine the strawberries, honey, and lemon juice in a food processor and pulse 20 to 30 times to chop the berries, stopping to scrape\u003cbr>\ndown the sides of the work bowl as needed. Be careful you don’t puree the berries.\u003c/li>\n\u003cli>Spread the strawberry mixture in a thin, even layer on a rimmed baking sheet. Bake, scraping up and stirring with a flat, wide metal spatula every hour and then\u003cbr>\nrespreading into an even layer, until the jam is as thick as you like, 2 to 3 hours. It will continue to thicken slightly as it cools.\u003c/li>\n\u003cli>Let cool, then transfer to an airtight container. Stir in more honey before serving if you want a sweeter jam. \u003c/li>\n\u003cli>\u003cstrong>Note:\u003c/strong> The jam will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Honey Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>We were knocked out by the intensely floral, seductive flavor of our honey in this simple, lovely ice cream, created by Sunset's recipe editor Amy Machnak. \u003c/em>\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\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">6 hrs 20 min \u003cspan class=\"value-title\" title=\"PT6H20M\">\u003c/span> (includes 6 hours freezing time)\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/honeyicecream500.jpg\" alt=\"Honey ice cream\" title=\"Honey ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25252 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups whole milk\u003c/li>\n\u003cli class=\"ingredient\">4 large egg yolks\u003c/li>\n\u003cli class=\"ingredient\">About 1 cup honey\u003c/li>\n\u003cli class=\"ingredient\">Pinch of fine sea salt, plus more for finishing\u003c/li>\n\u003cli class=\"ingredient\">Ice cubes\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pour the cream and milk into a medium saucepan and bring to a simmer over medium heat. Right before it comes to a simmer, in a medium heatproof bowl, whisk\u003cbr>\ntogether the egg yolks, 3/4 cup of the honey, and the salt.\u003c/li>\n\u003cli> Immediately pour the cream and milk slowly into the yolk mixture while whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly and adjusting the heat to prevent the mixture from boiling, until it begins to thicken, about 8 minutes.\u003c/li>\n\u003cli>Fill a large bowl with ice cubes and water, and nest a medium bowl in the ice water. Strain the custard mixture through a fine-mesh strainer into the medium bowl. Let cool completely, stirring occasionally and replacing the ice if needed.\u003c/li>\n\u003cli>Freeze in an ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze until firm, at least 6 hours or up to 2 weeks.\u003c/li>\n\u003cli>To serve, scoop ice cream into bowls. Drizzle with more honey and top with a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"excerpt": "Chilly weather doesn't stop CUESA from celebrating bees and honey at the Ferry Plaza Farmers' Market. With recipes for Honey Ice Cream and Strawberry Oven Jam. ",
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"description": "Chilly weather doesn't stop CUESA from celebrating bees and honey at the Ferry Plaza Farmers' Market. With recipes for Honey Ice Cream and Strawberry Oven Jam. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Happy spring! The vernal equinox, daylight savings time, and the Jewish holiday of Purim may all be upon us, but brrrr! With umbrella-destroying winds, tornado watches along the coast, and socks-drenching rain, it's feeling much more like winter than balmy spring. Oh well--remember all those sunbathing days we got back in January? \u003c/p>\n\u003cp>Like most of us, bees prefer to stay inside where it's warm and dry on days like this, snuggling together in a big bee-ball to keep themselves, and especially their queen, nice and toasty. But for humans, the show must go on, and so \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s honey celebration at the San Francisco Ferry Plaza Farmers' Market on Saturday, March 19th went on even in the teeth of blowing rain. Once a month from February through November, CUESA will be hosting a celebration for a different fruit, vegetable, or product, featuring tastings, ask the farmer (or producer) sessions, and a variety of cooking demonstrations by local chefs and cookbook authors. Last month was citrus; this month, for the first time, was honey. \u003c/p>\n\u003cp>First up behind the counter was Margo True, food editor of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> magazine and the author (along with her staff) of Sunset's latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. The book, which comes out next week, came out of a series of homesteading projects undertaken by Sunset over the last couple of years. \"We wanted to get back to the Lane brothers' original vision for Sunset, which was as a laboratory for Western living,\" said True. With a spacious garden, room for bees and chickens, the ability to get a \"milk share\" from a cow living at a nearby farm, and lots of kitchen room for testing, True and her team set out to see if they could make or source everything--even flour and sea salt--from as close to the magazine's Menlo Park campus as possible. The results were sometimes spectacular, sometimes frustrating, but all of it got incorporated into the book. True tried to be as honest as possible, promising that they \"definitely wrote about what bombed,\" too. \u003c/p>\n\u003cp>However, on this gray morning, True was here to show off two recipes that promise big payback for not too much effort. A custard-based honey ice cream, made with honey from the magazine's own hives, had a suave, salted-caramel edge, thanks to a drizzle of honey on top and a sprinkle of sea salt. It's more lusciously creamy than sweet, but the honey flavor still comes through. Even though it was hardly ice cream weather, the crowd snapped up every sample and scraped the cups clean. \u003c/p>\n\u003cp>Next came strawberry jam, made of nothing more than ripe early-season berries, honey, and a dash of lemon juice. Rather than cook it on the stovetop, where the direct heat could scorch the mixture, True spread out her chunky berry puree in a thin layer on a baking sheet, then revealed her secret: a long, gentle bake in a slow oven, which would gently condense it down while preserving the berries' ripe flavor. Spread on slices of Acme bread, the finished jam did taste remarkably fresh, with a soft consistency somewhere between jam and compote, perfect for a yogurt parfait topped with granola and a handful of fresh berries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I was researching my own book about honey a decade ago, Helene Marshall and her husband, beekeeper Spencer Marshall of \u003ca href=\"http://www.marshallsfarmhoney.com\">Marshall's Farm Honey\u003c/a>, took me around their bee house, let me scoop a fingerful of eucalyptus honey straight out of the comb, and even let their bees model for photographs. Now, ten years later, Helene is still talking up the beauty of bees and the importance of local honey (and local pollinators), and finally, people are ready to hear what she has to say. Speaking about the recent resurgence of interest in backyard beekeeping, she said, \"The biggest, best, and most important thing to come out of this is that people have respect for bees and beekeepers now, and a real appreciation of honey. People realize that we need those bees!\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/helenemarshall500.jpg\" alt=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel\" title=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25249\">\u003cbr>\n\u003cem>Helene Marshall of Marshall's Farm Honey, offering samples of Fairmont Hotel\u003c/em>\u003c/p>\n\u003cp>In front of the audience with J.W. Foster, executive chef of San Francisco's \u003ca href=\"http://www.fairmont.com/sanfrancisco\">Fairmont Hotel\u003c/a>, Helene talked about their latest project, putting hives on the Fairmont's roof. \"I'm San Francisco born and raised, went to my junior and senior proms at the Fairmont, so it feels like our bees are going home. They can hitch a ride on a cable car...it's so San Francisco, I love it!\" On warm days, the bees like to nip up to the penthouse level to sip from the fountains, getting a free look at that $15,000-a-night view. \u003c/p>\n\u003cp>So far, the Fairmont is hosting four hives, all very healthy. Last week's harvest yielded 60 pounds of honey, with a light, floral-herbal taste and an early-spring hint of eucalyptus. \"This honey was harvested last week, extracted a couple of days ago and bottled this morning,\" said Helene. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/fairmonthoney500.jpg\" alt=\"Marshalls Farm Fairmont Hotel honey\" title=\"Marshalls Farm Fairmont Hotel honey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25247\">\u003cbr>\n\u003cem>Marshall's Farm Fairmont Hotel honey\u003c/em>\u003c/p>\n\u003cp>With a lot of fresh honey at his disposal, Foster and his kitchen staff are experimenting to see what they can use it for. Their latest creation is an unctuous duck-egg aioli with olive oil, garlic, rosemary, and a touch of honey, used to dress chopped raw beef tartare with stovetop-smoked onions and cress salad on walnut crostini. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ice cream, beef tartare...finally, the last chef, Brandon Jew of \u003ca href=\"http://www.baragricole.com\">Bar Agricole\u003c/a>, promised something hot, a hot toddy made with brandy, chartreuse, honey from \u003ca href=\"http://awhawkinsapiaries.com\">Alan Hawkins' apiaries\u003c/a>, bitters, and lemon peel. He made some mostarda, too, his spin on Bologna's favorite tart-sweet relish, a late-winter version made from brandied, spiced raisins mixed with a honey-based Seville orange marmalade, and served over a slice of pork pate. A few sips, and hey, was that a ray of sunshine coming down? \u003c/p>\n\u003cfieldset class=\"hrecipe\">\nRecipes reprinted by permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. \n\u003clegend class=\"fn\">Recipe: Strawberry Oven Jam\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>Making strawberry jam without sugar or commercial pectin is challenging. Honey tends to burn over high heat, resulting in a bitter jam, while a slow-cooker yields a jam that is too liquidy. Stephanie Dean, Sunset’s kitchen test manager, kept at it and finally arrived at this easy method, which produces a not-too-sweet, fresh-tasting jam with a nice, spreadable consistency.\u003c/em>\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\">2 hours 30 min\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 45 min \u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">about 1 cup\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/strawbjam500.jpg\" alt=\"Strawberry Oven Jam\" title=\"Strawberry Oven Jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25251 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 pints strawberries, hulled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons honey, plus more to taste (optional)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon freshly squeezed lemon juice\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. Combine the strawberries, honey, and lemon juice in a food processor and pulse 20 to 30 times to chop the berries, stopping to scrape\u003cbr>\ndown the sides of the work bowl as needed. Be careful you don’t puree the berries.\u003c/li>\n\u003cli>Spread the strawberry mixture in a thin, even layer on a rimmed baking sheet. Bake, scraping up and stirring with a flat, wide metal spatula every hour and then\u003cbr>\nrespreading into an even layer, until the jam is as thick as you like, 2 to 3 hours. It will continue to thicken slightly as it cools.\u003c/li>\n\u003cli>Let cool, then transfer to an airtight container. Stir in more honey before serving if you want a sweeter jam. \u003c/li>\n\u003cli>\u003cstrong>Note:\u003c/strong> The jam will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Honey Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>We were knocked out by the intensely floral, seductive flavor of our honey in this simple, lovely ice cream, created by Sunset's recipe editor Amy Machnak. \u003c/em>\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\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">6 hrs 20 min \u003cspan class=\"value-title\" title=\"PT6H20M\">\u003c/span> (includes 6 hours freezing time)\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/honeyicecream500.jpg\" alt=\"Honey ice cream\" title=\"Honey ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25252 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups whole milk\u003c/li>\n\u003cli class=\"ingredient\">4 large egg yolks\u003c/li>\n\u003cli class=\"ingredient\">About 1 cup honey\u003c/li>\n\u003cli class=\"ingredient\">Pinch of fine sea salt, plus more for finishing\u003c/li>\n\u003cli class=\"ingredient\">Ice cubes\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pour the cream and milk into a medium saucepan and bring to a simmer over medium heat. Right before it comes to a simmer, in a medium heatproof bowl, whisk\u003cbr>\ntogether the egg yolks, 3/4 cup of the honey, and the salt.\u003c/li>\n\u003cli> Immediately pour the cream and milk slowly into the yolk mixture while whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly and adjusting the heat to prevent the mixture from boiling, until it begins to thicken, about 8 minutes.\u003c/li>\n\u003cli>Fill a large bowl with ice cubes and water, and nest a medium bowl in the ice water. Strain the custard mixture through a fine-mesh strainer into the medium bowl. Let cool completely, stirring occasionally and replacing the ice if needed.\u003c/li>\n\u003cli>Freeze in an ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze until firm, at least 6 hours or up to 2 weeks.\u003c/li>\n\u003cli>To serve, scoop ice cream into bowls. Drizzle with more honey and top with a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Irish Soda Bread for St. Patrick's Day",
"title": "Irish Soda Bread for St. Patrick's Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-12.jpg\" alt=\"Homemade Irish Soda Bread with Raisins\" title=\"Homemade Irish Soda Bread with Raisins\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24719\">\u003cbr>\n\u003cem>Homemade Irish Soda Bread with Raisins\u003c/em>\u003c/p>\n\u003cp>I'm not a big drinker, or a big fan of fratastic crowds, so when it comes to \u003cstrong>St. Patty's Day\u003c/strong>, the thing I most look forward to isn't all the block parties, or the cry for \"Carbombs!\" at the bar. Call me an old soul (or Debbie McDowner), but I would much rather indulge in a thick slice of warm \u003cstrong>Irish Soda Bread\u003c/strong>, inordinately slathered with sweet butter. I may even go nuts and top off my coffee with a little \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/17/liquid-irish-luck/\">Homemade Irish Cream\u003c/a>. Partayyyy. (*Before you start booing me, if you are into downing some pints and rubbing up against a leprechaun or two, don't worry, I've still got you covered. Scroll to the bottom to see the list of festivities going on in SF). \u003c/p>\n\u003cp>OK, back to my wholesome soda bread. I've learned that the sweet scone-like, raisin-studded soda bread I love so much is very much an Americanized version of the real thing. As Irish chef \u003cstrong>Rory O'Connell\u003c/strong> of the \u003ca href=\"http://www.cookingisfun.ie/\">Ballymaloe Cookery School\u003c/a> in Cork, Ireland reveals in this great \u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread\">soda bread guide\u003c/a> in \u003cem>Epicurious\u003c/em>, real traditional Irish soda bread is simply basic table bread made with just flour (whole-meal flour for the common loaf, white flour for special occasions), bread soda, buttermilk, and salt.\u003c/p>\n\u003cp>No butter in the dough, raisins only as a luxury, and caraway seeds optional.\u003c/p>\n\u003cp>Makes sense, as this quick bread grew in popularity in the 1800s in Ireland out of necessity. Brown soda bread -- made with soft wheat (the only suitable flour that can grow in Ireland's climate), baking soda (cheap and non-perishable), and buttermilk (accessible by-product of freshly churned butter) -- was an affordable bread that the average household could bake in their own homes without an oven. The formed loaf could simply be baked in a cast iron pot, called a \u003ca href=\"http://www.sodabread.us/DutchOven/SodabreadBastible.htm\">bastible\u003c/a>, placed over a fire. The bastible had a lid on it with a curved edge so that you could place hot coals on top as well. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I decided embrace my homebody tendencies and do some baking to celebrate this St. Patrick's Day. Using this classic Irish-American recipe for \u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread/recipes/food/views/Irish-Soda-Bread-with-Raisins-and-Caraway-107136\">Irish Soda Bread with Raisins and Caraway\u003c/a>, I got to work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-1.jpg\" alt=\"Irish Soda Bread Ingredients\" title=\"Irish Soda Bread Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24715\">\u003c/a>\u003cbr>\n\u003cem>Irish Soda Bread Ingredients\u003c/em>\u003c/p>\n\u003cp>I adjusted the recipe to include half all purpose flour, and half whole wheat pastry flour (which I believe is similar to the soft wheat flour that was originally used in the traditional Irish soda bread). I also cut down the amount of sugar and raisins in it, and substituted the caraway seeds for fennel seeds (since that's what I had on hand, and figured they were a close-enough substitution). If you don't like the licorice-y/anise-y flavor of caraway or fennel, feel free to omit. I only use two tablespoons in my recipe, so the flavor is subtle. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/soda-bread-1.jpg\" alt=\"Making soda bread\" title=\"Making soda bread\" width=\"499\" height=\"500\" class=\"alignnone size-full wp-image-24720\">\u003cbr>\n\u003cem>Making Soda Bread\u003c/em>\u003c/p>\n\u003cp>I whisked together my dry ingredients first. Then, cut in the butter until the mixture was the consistency of corn meal. Then, I added the buttermilk. The lactic acid in buttermilk reacts with the base of the baking soda to provide the leavening for this quick bread (rather than yeast). \u003cstrong>Note:\u003c/strong> Unlike the picture shown above, where I mixed in the raisins and fennel seeds after adding the buttermilk, next time I would actually add them prior to the wet ingredients so that they are well dispersed throughout the dough.\u003c/p>\n\u003cp>When you're mixing the dough together, mix just until everything is incorporated. Be careful to not over mix (the dough should not be kneaded). Like the secret to a good, fluffy, light biscuit or scone, the trick is to handle the dough as little as possible. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-8.jpg\" alt=\"soda bread dough\" title=\"soda bread dough\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24716\">\u003cbr>\n\u003cem>Into the oven you go\u003c/em>\u003c/p>\n\u003cp>When the dough has come together, turn it into your buttered cast iron skillet or Dutch oven, and slash a cross into the top. Old folklores say that the cross cut on the top of Irish Soda Bread is to ward off evil and \"let the devil out\" while it's baking, or let the fairies out (for a less fire and brimstone version). Practically though, slashing the top of the bread allows the heat to penetrate the thickest part of the loaf, helps the bread rise better, and also serves as a guideline for breaking the bread evenly once it's done.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Irish Soda Bread\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> This recipe results in a soda bread that is dense, yet moist, with a golden crunchy crust. The bread is buttery and sweet, with plump, chewy raisins generously scattered throughout, and laced with a hint of licorice from the fennel seeds.\u003c/p>\n\u003cp>Also, the resulting loaf is huge. You could easily cut the dough in half and form two nice-sized loaves, great for gift-giving.\u003c/p>\n\u003cp>\u003cem>By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/em>\u003c/p>\n\u003cp>\u003cem>Adapted from Patrice Bedrosian's \"\u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread/recipes/food/views/Irish-Soda-Bread-with-Raisins-and-Caraway-107136\">Irish Soda Bread with Raisins and Caraway\u003c/a>,\" Bon Appétit (October 2002)\u003c/em>\u003c/p>\n\u003cp>This recipe was written in from Patrice Bedrosian of Brewster, New York. Patrice lost her stepbrother, Jerry O'Leary, in 9/11 and cited this as a recipe that she turned to in the days following the tragedy, to bring comfort and ease to her home. The recipe was one that she received from Jerry's mother. I think that it is a heartfelt example of the power of food in bringing people together, honoring our past, and passing along the comfort that only something made with love can bring.\u003c/p>\n\u003cp>\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hours\u003cspan class=\"value-title\" title=\"PT2H\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">8-10 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-10.jpg\" alt=\"Irish Soda Bread\" title=\"Irish Soda Bread\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-24717 photo\">\u003cbr>\n\u003cem>Irish Soda Bread\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 1/2 cups\u003c/span> \u003cspan class=\"name\">all purpose flour\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 1/2 cups\u003c/span> \u003cspan class=\"name\">whole wheat pastry flour\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3/4 cups\u003c/span> \u003cspan class=\"name\">sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tablespoon\u003c/span> \u003cspan class=\"name\">baking powder\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 1/2 teaspoons\u003c/span> \u003cspan class=\"name\">salt\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 teaspoon\u003c/span> \u003cspan class=\"name\">baking soda\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup (1 stick)\u003c/span> \u003cspan class=\"name\">unsalted butter, cut into cubes, room temperature\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 cups\u003c/span> \u003cspan class=\"name\">raisins\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tablespoons\u003c/span> \u003cspan class=\"name\">fennel seeds\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 1/2 cups\u003c/span> \u003cspan class=\"name\">buttermilk\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1\u003c/span> \u003cspan class=\"name\">large egg\u003c/span>\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 350°F. Generously butter heavy ovenproof 10- to 12-inch-diameter skillet. You can also use a dutch oven.\u003c/li>\n\u003cli>In large bowl, whisk together both flours, sugar, baking powder, salt, and baking soda.\u003c/li>\n\u003cli>Add butter; using fingertips to incorporate until the mixture is the consistency of corn meal. Stir in raisins and fennel seeds.\u003c/li>\n\u003cli>Whisk buttermilk and egg in medium bowl to blend and add to dough. Stir just until well incorporated. Dough will be very sticky; I just use my hands. Be careful not to over mix or else the bread will become too dense.\u003c/li>\n\u003cli>Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep \"X\" in top center of dough.\u003c/li>\n\u003cli>Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>*****\u003c/p>\n\u003cp>\u003cstrong>St. Patty's Day Trivia:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/Saint_Patrick's_Day\">Saint Patrick, the man, the saint, the slayer of snakes\u003c/a> -- St. Patrick is the patron saint and national apostle of Ireland who is credited with bringing Christianity to Ireland. He is said to have \"driven the snakes\" from Ireland. Snakes referred to the serpent symbolism of the Druids, whose pagan rites were abolished by the big P. \u003c/li>\n\u003cli>\u003ca href=\"http://www.st-patricks-day.com/about_saintpatrick.html\">Why Shamrocks\u003c/a> -- Legend has it that Saint Patrick used the three-leaved clover to explain the Holy Trinity to the pagan Irish. \u003c/li>\n\u003cli>\u003ca href=\"http://www.sodabread.us/Sodabreadhistory/sodabreadhistory.htm\">Soda Bread not really Irish\u003c/a> -- Soda bread was actually invented by the American Indians, who used \u003ca href=\"http://www.kingarthurflour.com/tips/quick-bread-primer.html\">pearl ash\u003c/a> (made from potash, which was made from lye, which was made from hardwood ashes).\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>St. Patrick's Day Festivities:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.farleyscoffee.com/potrero_events.html\">Farley's Coffee\u003c/a> (Potrero) -- Live bagpipes, music, and dancing\u003c/li>\n\u003cli>\u003ca href=\"http://www.berginjurylawyers.com/safe-and-sober-program.php\">Safe & Sober Program\u003c/a> -- Free cab rides from 3 pm to 3 am\u003c/li>\n\u003cli>\u003ca href=\"http://sf.funcheap.com/st-patricks-day-street-party-financial-district/\">St. Patrick's Day Block Party 2011\u003c/a> (Financial District) \u003c/li>\n\u003cli>\u003ca href=\"http://sf.funcheap.com/aventines-st-patricks-day-alley-block-party-sf/\">Aventine's St. Patrick's Day Alley Block Party\u003c/a> (Financial District)\u003c/li>\n\u003cli>\u003ca href=\"http://sf.funcheap.com/saint-patricks-day-oreillys-north-beach/\">O'Reilly's St. Patrick's Day Block Party\u003c/a> (North Beach) \u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Places in the Bay Area to buy Irish Soda Bread:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.johncampbells.com/\">John Campbell's Irish Bakery \u003c/a>\u003cbr>\n5625 Geary Blvd\u003cbr>\n(between 20th Ave & 21st Ave)\u003cbr>\nSan Francisco, CA 94121\u003cbr>\nNeighborhood: Outer Richmond\u003cbr>\n(415) 387-1536\u003c/p>\n\u003cp>\u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi Bakery\u003c/a>\u003cbr>\n1331 9th Ave\u003cbr>\n(between Irving St & Judah St)\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nNeighborhood: Inner Sunset\u003cbr>\n(415) 566-3117\u003c/p>\n\u003cp>\u003ca href=\"http://www.lafarine.com/breads.html\">La Farine Bakery\u003c/a>\u003cbr>\n6323 College Ave\u003cbr>\n(at 63rd St)\u003cbr>\nOakland, CA 94618\u003cbr>\nNeighborhoods: North Oakland, Rockridge\u003cbr>\n(510) 654-0338\u003c/p>\n\u003cp>3411 Fruitvale Ave\u003cbr>\n(between Macarthur Blvd & Sloan St)\u003cbr>\nOakland, CA 94602\u003cbr>\n(510) 531-7750\u003c/p>\n\u003cp>4094 Piedmont Ave\u003cbr>\n(between Glen Ave & 41st St)\u003cbr>\nOakland, CA 94611\u003cbr>\n(510) 420-1777\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>1820 Solano Ave\u003cbr>\n(at Colusa Ave)\u003cbr>\nBerkeley, CA 94707\u003cbr>\nNeighborhoods: East Solano Ave, North Berkeley\u003cbr>\n(510) 528-2208\u003c/p>\n\n",
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"excerpt": "I'm not a big drinker, or a big fan of fratastic crowds, so when it comes to St. Patty's Day, the thing I most look forward to isn't all the block parties, or the cry for \"Carbombs!\" at the bar. Call me an old soul (or Debbie McDowner), but I would much rather indulge in a thick slice of warm Irish Soda Bread, inordinately slathered with sweet butter. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-12.jpg\" alt=\"Homemade Irish Soda Bread with Raisins\" title=\"Homemade Irish Soda Bread with Raisins\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24719\">\u003cbr>\n\u003cem>Homemade Irish Soda Bread with Raisins\u003c/em>\u003c/p>\n\u003cp>I'm not a big drinker, or a big fan of fratastic crowds, so when it comes to \u003cstrong>St. Patty's Day\u003c/strong>, the thing I most look forward to isn't all the block parties, or the cry for \"Carbombs!\" at the bar. Call me an old soul (or Debbie McDowner), but I would much rather indulge in a thick slice of warm \u003cstrong>Irish Soda Bread\u003c/strong>, inordinately slathered with sweet butter. I may even go nuts and top off my coffee with a little \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/17/liquid-irish-luck/\">Homemade Irish Cream\u003c/a>. Partayyyy. (*Before you start booing me, if you are into downing some pints and rubbing up against a leprechaun or two, don't worry, I've still got you covered. Scroll to the bottom to see the list of festivities going on in SF). \u003c/p>\n\u003cp>OK, back to my wholesome soda bread. I've learned that the sweet scone-like, raisin-studded soda bread I love so much is very much an Americanized version of the real thing. As Irish chef \u003cstrong>Rory O'Connell\u003c/strong> of the \u003ca href=\"http://www.cookingisfun.ie/\">Ballymaloe Cookery School\u003c/a> in Cork, Ireland reveals in this great \u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread\">soda bread guide\u003c/a> in \u003cem>Epicurious\u003c/em>, real traditional Irish soda bread is simply basic table bread made with just flour (whole-meal flour for the common loaf, white flour for special occasions), bread soda, buttermilk, and salt.\u003c/p>\n\u003cp>No butter in the dough, raisins only as a luxury, and caraway seeds optional.\u003c/p>\n\u003cp>Makes sense, as this quick bread grew in popularity in the 1800s in Ireland out of necessity. Brown soda bread -- made with soft wheat (the only suitable flour that can grow in Ireland's climate), baking soda (cheap and non-perishable), and buttermilk (accessible by-product of freshly churned butter) -- was an affordable bread that the average household could bake in their own homes without an oven. The formed loaf could simply be baked in a cast iron pot, called a \u003ca href=\"http://www.sodabread.us/DutchOven/SodabreadBastible.htm\">bastible\u003c/a>, placed over a fire. The bastible had a lid on it with a curved edge so that you could place hot coals on top as well. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I decided embrace my homebody tendencies and do some baking to celebrate this St. Patrick's Day. Using this classic Irish-American recipe for \u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread/recipes/food/views/Irish-Soda-Bread-with-Raisins-and-Caraway-107136\">Irish Soda Bread with Raisins and Caraway\u003c/a>, I got to work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-1.jpg\" alt=\"Irish Soda Bread Ingredients\" title=\"Irish Soda Bread Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24715\">\u003c/a>\u003cbr>\n\u003cem>Irish Soda Bread Ingredients\u003c/em>\u003c/p>\n\u003cp>I adjusted the recipe to include half all purpose flour, and half whole wheat pastry flour (which I believe is similar to the soft wheat flour that was originally used in the traditional Irish soda bread). I also cut down the amount of sugar and raisins in it, and substituted the caraway seeds for fennel seeds (since that's what I had on hand, and figured they were a close-enough substitution). If you don't like the licorice-y/anise-y flavor of caraway or fennel, feel free to omit. I only use two tablespoons in my recipe, so the flavor is subtle. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/soda-bread-1.jpg\" alt=\"Making soda bread\" title=\"Making soda bread\" width=\"499\" height=\"500\" class=\"alignnone size-full wp-image-24720\">\u003cbr>\n\u003cem>Making Soda Bread\u003c/em>\u003c/p>\n\u003cp>I whisked together my dry ingredients first. Then, cut in the butter until the mixture was the consistency of corn meal. Then, I added the buttermilk. The lactic acid in buttermilk reacts with the base of the baking soda to provide the leavening for this quick bread (rather than yeast). \u003cstrong>Note:\u003c/strong> Unlike the picture shown above, where I mixed in the raisins and fennel seeds after adding the buttermilk, next time I would actually add them prior to the wet ingredients so that they are well dispersed throughout the dough.\u003c/p>\n\u003cp>When you're mixing the dough together, mix just until everything is incorporated. Be careful to not over mix (the dough should not be kneaded). Like the secret to a good, fluffy, light biscuit or scone, the trick is to handle the dough as little as possible. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-8.jpg\" alt=\"soda bread dough\" title=\"soda bread dough\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24716\">\u003cbr>\n\u003cem>Into the oven you go\u003c/em>\u003c/p>\n\u003cp>When the dough has come together, turn it into your buttered cast iron skillet or Dutch oven, and slash a cross into the top. Old folklores say that the cross cut on the top of Irish Soda Bread is to ward off evil and \"let the devil out\" while it's baking, or let the fairies out (for a less fire and brimstone version). Practically though, slashing the top of the bread allows the heat to penetrate the thickest part of the loaf, helps the bread rise better, and also serves as a guideline for breaking the bread evenly once it's done.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Irish Soda Bread\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> This recipe results in a soda bread that is dense, yet moist, with a golden crunchy crust. The bread is buttery and sweet, with plump, chewy raisins generously scattered throughout, and laced with a hint of licorice from the fennel seeds.\u003c/p>\n\u003cp>Also, the resulting loaf is huge. You could easily cut the dough in half and form two nice-sized loaves, great for gift-giving.\u003c/p>\n\u003cp>\u003cem>By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/em>\u003c/p>\n\u003cp>\u003cem>Adapted from Patrice Bedrosian's \"\u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread/recipes/food/views/Irish-Soda-Bread-with-Raisins-and-Caraway-107136\">Irish Soda Bread with Raisins and Caraway\u003c/a>,\" Bon Appétit (October 2002)\u003c/em>\u003c/p>\n\u003cp>This recipe was written in from Patrice Bedrosian of Brewster, New York. Patrice lost her stepbrother, Jerry O'Leary, in 9/11 and cited this as a recipe that she turned to in the days following the tragedy, to bring comfort and ease to her home. The recipe was one that she received from Jerry's mother. I think that it is a heartfelt example of the power of food in bringing people together, honoring our past, and passing along the comfort that only something made with love can bring.\u003c/p>\n\u003cp>\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hours\u003cspan class=\"value-title\" title=\"PT2H\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">8-10 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-10.jpg\" alt=\"Irish Soda Bread\" title=\"Irish Soda Bread\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-24717 photo\">\u003cbr>\n\u003cem>Irish Soda Bread\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 1/2 cups\u003c/span> \u003cspan class=\"name\">all purpose flour\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 1/2 cups\u003c/span> \u003cspan class=\"name\">whole wheat pastry flour\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3/4 cups\u003c/span> \u003cspan class=\"name\">sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tablespoon\u003c/span> \u003cspan class=\"name\">baking powder\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 1/2 teaspoons\u003c/span> \u003cspan class=\"name\">salt\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 teaspoon\u003c/span> \u003cspan class=\"name\">baking soda\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup (1 stick)\u003c/span> \u003cspan class=\"name\">unsalted butter, cut into cubes, room temperature\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 cups\u003c/span> \u003cspan class=\"name\">raisins\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tablespoons\u003c/span> \u003cspan class=\"name\">fennel seeds\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 1/2 cups\u003c/span> \u003cspan class=\"name\">buttermilk\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1\u003c/span> \u003cspan class=\"name\">large egg\u003c/span>\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 350°F. Generously butter heavy ovenproof 10- to 12-inch-diameter skillet. You can also use a dutch oven.\u003c/li>\n\u003cli>In large bowl, whisk together both flours, sugar, baking powder, salt, and baking soda.\u003c/li>\n\u003cli>Add butter; using fingertips to incorporate until the mixture is the consistency of corn meal. Stir in raisins and fennel seeds.\u003c/li>\n\u003cli>Whisk buttermilk and egg in medium bowl to blend and add to dough. Stir just until well incorporated. Dough will be very sticky; I just use my hands. Be careful not to over mix or else the bread will become too dense.\u003c/li>\n\u003cli>Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep \"X\" in top center of dough.\u003c/li>\n\u003cli>Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>*****\u003c/p>\n\u003cp>\u003cstrong>St. Patty's Day Trivia:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/Saint_Patrick's_Day\">Saint Patrick, the man, the saint, the slayer of snakes\u003c/a> -- St. Patrick is the patron saint and national apostle of Ireland who is credited with bringing Christianity to Ireland. He is said to have \"driven the snakes\" from Ireland. Snakes referred to the serpent symbolism of the Druids, whose pagan rites were abolished by the big P. \u003c/li>\n\u003cli>\u003ca href=\"http://www.st-patricks-day.com/about_saintpatrick.html\">Why Shamrocks\u003c/a> -- Legend has it that Saint Patrick used the three-leaved clover to explain the Holy Trinity to the pagan Irish. \u003c/li>\n\u003cli>\u003ca href=\"http://www.sodabread.us/Sodabreadhistory/sodabreadhistory.htm\">Soda Bread not really Irish\u003c/a> -- Soda bread was actually invented by the American Indians, who used \u003ca href=\"http://www.kingarthurflour.com/tips/quick-bread-primer.html\">pearl ash\u003c/a> (made from potash, which was made from lye, which was made from hardwood ashes).\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>St. Patrick's Day Festivities:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.farleyscoffee.com/potrero_events.html\">Farley's Coffee\u003c/a> (Potrero) -- Live bagpipes, music, and dancing\u003c/li>\n\u003cli>\u003ca href=\"http://www.berginjurylawyers.com/safe-and-sober-program.php\">Safe & Sober Program\u003c/a> -- Free cab rides from 3 pm to 3 am\u003c/li>\n\u003cli>\u003ca href=\"http://sf.funcheap.com/st-patricks-day-street-party-financial-district/\">St. Patrick's Day Block Party 2011\u003c/a> (Financial District) \u003c/li>\n\u003cli>\u003ca href=\"http://sf.funcheap.com/aventines-st-patricks-day-alley-block-party-sf/\">Aventine's St. Patrick's Day Alley Block Party\u003c/a> (Financial District)\u003c/li>\n\u003cli>\u003ca href=\"http://sf.funcheap.com/saint-patricks-day-oreillys-north-beach/\">O'Reilly's St. Patrick's Day Block Party\u003c/a> (North Beach) \u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Places in the Bay Area to buy Irish Soda Bread:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.johncampbells.com/\">John Campbell's Irish Bakery \u003c/a>\u003cbr>\n5625 Geary Blvd\u003cbr>\n(between 20th Ave & 21st Ave)\u003cbr>\nSan Francisco, CA 94121\u003cbr>\nNeighborhood: Outer Richmond\u003cbr>\n(415) 387-1536\u003c/p>\n\u003cp>\u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi Bakery\u003c/a>\u003cbr>\n1331 9th Ave\u003cbr>\n(between Irving St & Judah St)\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nNeighborhood: Inner Sunset\u003cbr>\n(415) 566-3117\u003c/p>\n\u003cp>\u003ca href=\"http://www.lafarine.com/breads.html\">La Farine Bakery\u003c/a>\u003cbr>\n6323 College Ave\u003cbr>\n(at 63rd St)\u003cbr>\nOakland, CA 94618\u003cbr>\nNeighborhoods: North Oakland, Rockridge\u003cbr>\n(510) 654-0338\u003c/p>\n\u003cp>3411 Fruitvale Ave\u003cbr>\n(between Macarthur Blvd & Sloan St)\u003cbr>\nOakland, CA 94602\u003cbr>\n(510) 531-7750\u003c/p>\n\u003cp>4094 Piedmont Ave\u003cbr>\n(between Glen Ave & 41st St)\u003cbr>\nOakland, CA 94611\u003cbr>\n(510) 420-1777\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Green as Grass: Asparagus Salad for Spring",
"title": "Green as Grass: Asparagus Salad for Spring",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>California grass is here! Fat or slender, steamed or roasted, even deep-fried: it's just a week until the official beginning of spring, and that means, after a long winter of kale, kale, collards, and kale, beautiful asparagus--called 'grass' in the produce biz--is reappearing this month, right alongside the daffodils, tulips, and magnolia blossoms brightening every front yard. \u003c/p>\n\u003cp>Asparagus, you might be surprised to find out, used to be considered a member of the lily family (\u003cem>Liliaceae\u003c/em>), which also included onions, garlic, leeks and the rest of the edible and ornamental alliums. But the botanical powers that be have since split that family, making a separate \u003cem>Asparagaceae\u003c/em> genus of some 300 mostly ornamental species. However, unless you have a botany geek among your midst, it's still fun to amaze your friends with your mastery of obscure plant facts by mentioning the asparagus-lily connection, should conversation around the buffet need a goose. \u003c/p>\n\u003cp>What's really interesting, however, is how asparagus grows. It's a perennial plant, for starters, growing from a tangled, ring-like \"crown\" planted some six to eight inches below the surface of the soil. Once an asparagus patch is well established (it generally takes about 3 years to become fully productive), it can last for decades. The asparagus spears work like bulbs--in the same way that tulips and daffodils push up their stems and leaves from their storehouse underground, so an asparagus patch can be bare dirt one day and a forest of insouciant little tips the next. The spears come up in leaps and bounds, an inch one morning and practically full-size the next. \u003c/p>\n\u003cp>Some commercial asparagus growers have to harvest their fields several times a day to keep a consistent size and shape. The spears come up without distraction--no leaves, no flowers, no frills. Once they're long enough to harvest, out come the knives, cutting them off just below soil level. Like peas, asparagus are most tender and succulent straight out of the garden, which makes them worth seeking out straight from the farmer rather than at the supermarket. \u003c/p>\n\u003cp>The stalks should be turgid and smooth, not flaccid, pithy, or ridged. The tiny leaves should still be tight against the stalk, and the tips should be firm, the leaf tips closed with no sign of rot or sliminess at the top. The best way to judge freshness is to look at the base: really fresh asparagus will look moist, almost translucent. A day later, it's chalky; after that, it's solid white, with woodiness moving up the stalk. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can feel where the tenderness of an asparagus stalk starts, just by bending it gently about three-quarters of the way down the stalk. Hold it with the tip pointing to your right, and you'll feel it: tender over to the right, woody to the left. Snap it right where the stiffness gives, keeping in mind that the fresher it is, the less you'll have to take off. \u003c/p>\n\u003cp>Cooking asparagus is a lot like cooking corn: you're not so much cooking it as just heating it through, nudging it gently over the line from raw to tender. Asparagus moves very quickly from green and tender to khaki and mush, and once gone, there's no bringing it back. You can steam-simmer it in a wide, flat saute pan, spreading it out in a bare half-inch of boiling salted water, moving it around with tongs to keep it cooking evenly, whisking it out into an ice bath the moment it starts to give. \u003c/p>\n\u003cp>Or you can flash-roast it, my favorite method. Preheat your oven to 450F. Lay your asparagus out on a baking sheet, drizzling olive oil over the tips, rolling the rest of the spears around in whatever's left. Go lightly: you don't want the stalks to dry up like paper in oven's blast of heat, but neither do you want them dripping and soggy with oil. Sprinkle with sea salt and grind on some coarse black pepper. Pop in the oven for 5-7 minutes, depending on your oven. They should be supple with perhaps a little ambered charring here and there. Again, don't overdo it, otherwise the lovely succulent tips will end up shriveled and chewy-brown. \u003c/p>\n\u003cp>To serve them as is, add a generous squeeze of lemon juice and perhaps a little flurry of finely grated lemon rind. (Meyer lemons are very nice, should you have a backyard tree.) Tangerine or even blood-orange juice can make for an interesting change. I find that roasted asparagus tastes best still warm; if you're planning to cook ahead, I'd stick with steaming, and don't put anything acid (citrus juice, vinegar) onto it until just before serving, as the acid will turn your grass from bright green to a muddy pea-soup shade very quickly. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Hollandaise sauce, in my opinion, is the most perfect accompaniment to asparagus, a suitably rich gilding for the season's first crop. But with its tricky-to-make reputation and Mad-Men ingredient list (butter, butter, egg yolks, lemon juice, butter), it's pretty much fallen out of favor among home cooks, reserved only for eggs Benedict at birthday brunches. Instead, here's a lovely spring salad to green up your table, just in time for St. Patrick's Day this week.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Spring Asparagus Salad\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>Shop the farmers' market to find the freshest and prettiest ingredients for this salad, including tender sweet lettuces (like Little Gems, which look like mini-heads of Romaine), pink-and-purple Easter Egg radishes, perhaps some feathery frisee. If you can find true new potatoes, so fresh from the soil that you can scrape off the skin with a fingernail, cook them in boiling salted water until just tender (they'll cook much faster than regular potatoes). Drain, cool slightly, and add to the salad while still lukewarm. \u003c/p>\n\u003cp>\u003cstrong>Author:\u003c/strong> \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003cbr>\n \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\">10 min\u003cspan class=\"value-title\" title=\"PT10M\">\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\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/aparagus-chloe-atkins500.jpg\" alt=\"Spring Asparagus Salad. Photo: Chloe Atkins\" title=\"Spring Asparagus Salad. Photo: Chloe Atkins\" width=\"500\" height=\"417\" class=\"alignnone size-full wp-image-24671 photo\">\u003cbr>\n\u003cem>Spring Asparagus Salad. Photo: Chloe Atkins\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">a handful of\u003c/span> \u003cspan class=\"name\">small new or fingerling potatoes\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tbsp (or as needed)\u003c/span> \u003cspan class=\"name\">olive oil\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 lb\u003c/span> \u003cspan class=\"name\">asparagus\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">sea salt\u003c/span>, \u003cspan class=\"amount\">to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">freshly ground pepper\u003c/span>, \u003cspan class=\"amount\">to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2\u003c/span> \u003cspan class=\"name\">cara cara, navel, or blood oranges\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 head\u003c/span> \u003cspan class=\"name\">green leaf, butterhead, or red-leaf lettuce, washed\u003c/span>, or \u003cspan class=\"amount\">3-4 heads\u003c/span> \u003cspan class=\"name\">Little Gem\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 bunch\u003c/span> \u003cspan class=\"name\">radishes, trimmed and thinly sliced (use a mandolin if possible)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 skinny bunch\u003c/span> \u003cspan class=\"name\">chives\u003c/span>\u003c/li>\n\u003cp>\u003cstrong>Vinaigrette:\u003c/strong>\u003c/p>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">juice of 1\u003c/span> \u003cspan class=\"name\">lemon, preferably Meyer\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 tsp\u003c/span> \u003cspan class=\"name\">finely grated lemon rind\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tsp\u003c/span> \u003cspan class=\"name\">white-wine or champagne vinegar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tsp\u003c/span> \u003cspan class=\"name\">Dijon mustard\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">salt\u003c/span> \u003cspan class=\"amount\">to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">freshly ground pepper\u003c/span> \u003cspan class=\"amount\"> to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 cup\u003c/span> \u003cspan class=\"name\">olive oil, or to taste\u003c/span>\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 450F. In a medium saucepan, cover potatoes with cold water, add several generous pinches of sea salt, and bring to a simmer. Let cook until potatoes are just tender. Drain and let cool.\u003c/li>\n\u003cli>Spread asparagus in a single layer on a baking sheet. Drizzle tips lightly with olive oil. Roll spears around until they are just barely coated. Sprinkle with salt and freshly ground pepper. Slide sheet into oven and roast, checking occasionally, for 5-7 minutes, until spears are tender and just barely browned here and there. Remove from oven, and transfer spears onto a plate to cool.\u003c/li>\n\u003cli>Cut a flat slice off the top and bottom of the orange so it sits flat. Moving from top to bottom (north pole to south pole, as it were), slice off peel and white membrane in vertical strips, moving around the circumference to trim off every speck of bitter white pith.\u003c/li>\n\u003cli>Cupping the now-naked fruit with one hand, free the fruit segments from between the \"fans\" of tough membrane using a small sharp paring knife. Slice or wiggle the fruit out so you get a glistening arc of membrane-free fruit.\u003c/li>\n\u003cli>Whisk vinaigrette ingredients together, tasting and adjusting the vinegar/oil balance to your taste. Toss lettuce with just enough dressing to coat. Slice potatoes in half and toss with a little more dressing. Mince enough chives to make about 1 tablespoon.\u003c/li>\n\u003cli>Divide lettuce between four plates. Arrange asparagus, potatoes, radishes, and orange segments on each plate. Drizzle a little of the remaining dressing over each plate. Sprinkle with chives and serve. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"excerpt": "The grass is here! The first crop of California-grown asparagus has arrived. Find out how to choose, cook, and enjoy these succulent spears, with a recipe for \u003cem>Spring Asparagus Salad\u003c/em>. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>California grass is here! Fat or slender, steamed or roasted, even deep-fried: it's just a week until the official beginning of spring, and that means, after a long winter of kale, kale, collards, and kale, beautiful asparagus--called 'grass' in the produce biz--is reappearing this month, right alongside the daffodils, tulips, and magnolia blossoms brightening every front yard. \u003c/p>\n\u003cp>Asparagus, you might be surprised to find out, used to be considered a member of the lily family (\u003cem>Liliaceae\u003c/em>), which also included onions, garlic, leeks and the rest of the edible and ornamental alliums. But the botanical powers that be have since split that family, making a separate \u003cem>Asparagaceae\u003c/em> genus of some 300 mostly ornamental species. However, unless you have a botany geek among your midst, it's still fun to amaze your friends with your mastery of obscure plant facts by mentioning the asparagus-lily connection, should conversation around the buffet need a goose. \u003c/p>\n\u003cp>What's really interesting, however, is how asparagus grows. It's a perennial plant, for starters, growing from a tangled, ring-like \"crown\" planted some six to eight inches below the surface of the soil. Once an asparagus patch is well established (it generally takes about 3 years to become fully productive), it can last for decades. The asparagus spears work like bulbs--in the same way that tulips and daffodils push up their stems and leaves from their storehouse underground, so an asparagus patch can be bare dirt one day and a forest of insouciant little tips the next. The spears come up in leaps and bounds, an inch one morning and practically full-size the next. \u003c/p>\n\u003cp>Some commercial asparagus growers have to harvest their fields several times a day to keep a consistent size and shape. The spears come up without distraction--no leaves, no flowers, no frills. Once they're long enough to harvest, out come the knives, cutting them off just below soil level. Like peas, asparagus are most tender and succulent straight out of the garden, which makes them worth seeking out straight from the farmer rather than at the supermarket. \u003c/p>\n\u003cp>The stalks should be turgid and smooth, not flaccid, pithy, or ridged. The tiny leaves should still be tight against the stalk, and the tips should be firm, the leaf tips closed with no sign of rot or sliminess at the top. The best way to judge freshness is to look at the base: really fresh asparagus will look moist, almost translucent. A day later, it's chalky; after that, it's solid white, with woodiness moving up the stalk. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can feel where the tenderness of an asparagus stalk starts, just by bending it gently about three-quarters of the way down the stalk. Hold it with the tip pointing to your right, and you'll feel it: tender over to the right, woody to the left. Snap it right where the stiffness gives, keeping in mind that the fresher it is, the less you'll have to take off. \u003c/p>\n\u003cp>Cooking asparagus is a lot like cooking corn: you're not so much cooking it as just heating it through, nudging it gently over the line from raw to tender. Asparagus moves very quickly from green and tender to khaki and mush, and once gone, there's no bringing it back. You can steam-simmer it in a wide, flat saute pan, spreading it out in a bare half-inch of boiling salted water, moving it around with tongs to keep it cooking evenly, whisking it out into an ice bath the moment it starts to give. \u003c/p>\n\u003cp>Or you can flash-roast it, my favorite method. Preheat your oven to 450F. Lay your asparagus out on a baking sheet, drizzling olive oil over the tips, rolling the rest of the spears around in whatever's left. Go lightly: you don't want the stalks to dry up like paper in oven's blast of heat, but neither do you want them dripping and soggy with oil. Sprinkle with sea salt and grind on some coarse black pepper. Pop in the oven for 5-7 minutes, depending on your oven. They should be supple with perhaps a little ambered charring here and there. Again, don't overdo it, otherwise the lovely succulent tips will end up shriveled and chewy-brown. \u003c/p>\n\u003cp>To serve them as is, add a generous squeeze of lemon juice and perhaps a little flurry of finely grated lemon rind. (Meyer lemons are very nice, should you have a backyard tree.) Tangerine or even blood-orange juice can make for an interesting change. I find that roasted asparagus tastes best still warm; if you're planning to cook ahead, I'd stick with steaming, and don't put anything acid (citrus juice, vinegar) onto it until just before serving, as the acid will turn your grass from bright green to a muddy pea-soup shade very quickly. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hollandaise sauce, in my opinion, is the most perfect accompaniment to asparagus, a suitably rich gilding for the season's first crop. But with its tricky-to-make reputation and Mad-Men ingredient list (butter, butter, egg yolks, lemon juice, butter), it's pretty much fallen out of favor among home cooks, reserved only for eggs Benedict at birthday brunches. Instead, here's a lovely spring salad to green up your table, just in time for St. Patrick's Day this week.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Spring Asparagus Salad\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>Shop the farmers' market to find the freshest and prettiest ingredients for this salad, including tender sweet lettuces (like Little Gems, which look like mini-heads of Romaine), pink-and-purple Easter Egg radishes, perhaps some feathery frisee. If you can find true new potatoes, so fresh from the soil that you can scrape off the skin with a fingernail, cook them in boiling salted water until just tender (they'll cook much faster than regular potatoes). Drain, cool slightly, and add to the salad while still lukewarm. \u003c/p>\n\u003cp>\u003cstrong>Author:\u003c/strong> \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003cbr>\n \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\">10 min\u003cspan class=\"value-title\" title=\"PT10M\">\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\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/aparagus-chloe-atkins500.jpg\" alt=\"Spring Asparagus Salad. Photo: Chloe Atkins\" title=\"Spring Asparagus Salad. Photo: Chloe Atkins\" width=\"500\" height=\"417\" class=\"alignnone size-full wp-image-24671 photo\">\u003cbr>\n\u003cem>Spring Asparagus Salad. Photo: Chloe Atkins\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">a handful of\u003c/span> \u003cspan class=\"name\">small new or fingerling potatoes\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tbsp (or as needed)\u003c/span> \u003cspan class=\"name\">olive oil\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 lb\u003c/span> \u003cspan class=\"name\">asparagus\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">sea salt\u003c/span>, \u003cspan class=\"amount\">to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">freshly ground pepper\u003c/span>, \u003cspan class=\"amount\">to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2\u003c/span> \u003cspan class=\"name\">cara cara, navel, or blood oranges\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 head\u003c/span> \u003cspan class=\"name\">green leaf, butterhead, or red-leaf lettuce, washed\u003c/span>, or \u003cspan class=\"amount\">3-4 heads\u003c/span> \u003cspan class=\"name\">Little Gem\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 bunch\u003c/span> \u003cspan class=\"name\">radishes, trimmed and thinly sliced (use a mandolin if possible)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 skinny bunch\u003c/span> \u003cspan class=\"name\">chives\u003c/span>\u003c/li>\n\u003cp>\u003cstrong>Vinaigrette:\u003c/strong>\u003c/p>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">juice of 1\u003c/span> \u003cspan class=\"name\">lemon, preferably Meyer\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 tsp\u003c/span> \u003cspan class=\"name\">finely grated lemon rind\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tsp\u003c/span> \u003cspan class=\"name\">white-wine or champagne vinegar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tsp\u003c/span> \u003cspan class=\"name\">Dijon mustard\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">salt\u003c/span> \u003cspan class=\"amount\">to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">freshly ground pepper\u003c/span> \u003cspan class=\"amount\"> to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 cup\u003c/span> \u003cspan class=\"name\">olive oil, or to taste\u003c/span>\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 450F. In a medium saucepan, cover potatoes with cold water, add several generous pinches of sea salt, and bring to a simmer. Let cook until potatoes are just tender. Drain and let cool.\u003c/li>\n\u003cli>Spread asparagus in a single layer on a baking sheet. Drizzle tips lightly with olive oil. Roll spears around until they are just barely coated. Sprinkle with salt and freshly ground pepper. Slide sheet into oven and roast, checking occasionally, for 5-7 minutes, until spears are tender and just barely browned here and there. Remove from oven, and transfer spears onto a plate to cool.\u003c/li>\n\u003cli>Cut a flat slice off the top and bottom of the orange so it sits flat. Moving from top to bottom (north pole to south pole, as it were), slice off peel and white membrane in vertical strips, moving around the circumference to trim off every speck of bitter white pith.\u003c/li>\n\u003cli>Cupping the now-naked fruit with one hand, free the fruit segments from between the \"fans\" of tough membrane using a small sharp paring knife. Slice or wiggle the fruit out so you get a glistening arc of membrane-free fruit.\u003c/li>\n\u003cli>Whisk vinaigrette ingredients together, tasting and adjusting the vinegar/oil balance to your taste. Toss lettuce with just enough dressing to coat. Slice potatoes in half and toss with a little more dressing. Mince enough chives to make about 1 tablespoon.\u003c/li>\n\u003cli>Divide lettuce between four plates. Arrange asparagus, potatoes, radishes, and orange segments on each plate. Drizzle a little of the remaining dressing over each plate. Sprinkle with chives and serve. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Adapting Recipes to Keep Up With the Times + Dark Chocolate Pecan Pie",
"title": "Adapting Recipes to Keep Up With the Times + Dark Chocolate Pecan Pie",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-24102\" title=\"chocolate pecan pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_6996.jpg\" alt=\"chocolate pecan pie\" width=\"500\" height=\"406\">\u003cbr>\nIf you ask me what my most frequently referenced dessert cookbook is, I'd tell you it's \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">The Joy of Cooking: All About Pies and Tarts\u003c/a>. This little book by Irma Rombauer, Marion Rombauer Becker and Ethan Becker shines with great American pie recipes and tips on foolproof pie dough, how to make hand pies, and finessing the fine art of latticework.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24114\" title=\"joy of cooking pies and tarts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7206.jpg\" alt=\"joy of cooking pies and tarts\" width=\"500\" height=\"433\">\u003c/p>\n\u003cp>It's a keeper and I think that can largely be attributed to the fact that it's a concentrated tome that's devoted to one small subject and is researched within an inch of its life--not as common with cookbooks these days. From what I've gathered, it's now out of print, but there are many used copies out there; I snagged one at \u003ca href=\"http://www.greenapplebooks.com/\">Green Apple Books\u003c/a> so it's certainly not impossible.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24103\" title=\"serving pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_6989.jpg\" alt=\"serving pie\" width=\"500\" height=\"436\">\u003c/p>\n\u003cp>What I love about the book is it's such a good starting point. All of the recipes in \u003cem>Joy of Cooking: All About Pies and Tarts\u003c/em> are solid, from their Shoofly Pie to the Vanilla Cream Pie or Sweet Potato Pie. I always find myself starting here, exploring at least one other recipe and then making adaptations to come up with my own version. So why go to all this work in the first place? For many food bloggers who like to cite recipes on their webpage, adapting an original recipe is important for copyright and legal reasons. Many folks have written on this subject in thought-provoking and sometimes even contentious ways, including \u003ca href=\"http://diannej.com/blog/2010/03/adjusting-a-recipe-doesnt-make-it-yours/\">Diane Jacob\u003c/a> and \u003ca href=\"http://foodblogalliance.com/2009/04/recipe-attribution.php\">David Lebovitz.\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But for bakers like myself, it's also important to adapt recipes to keep up with the times and trends of your customer. And your own tastes. Or those of your mom or your great Aunt Sally. You get the picture. A telling example is the Pecan Pie that appears in \u003cem>Joy of Cooking: All About Pies and Tarts\u003c/em>. It's a very classic, common recipe that you're likely to see if you google \"Pecan Pie.\" But it's a little too sweet for my tastes: it's got more of that ooey, goeey-ness going on than I prefer. In general, when working on adapting a baking recipe, I think about the following factors:\u003c/p>\n\u003cp>\u003cstrong>Adapting Recipes to Keep up With Trends\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Use less sugar whenever possible to allow the other ingredients to shine\u003c/li>\n\u003cli>Use local ingredients when possible\u003c/li>\n\u003cli>Use real ingredients (no margarine or Crisco unless when imperative for the end result)\u003c/li>\n\u003cli>Pare down the number of steps and processes to make it as easy for your reader (or yourself) as possible.\u003c/li>\n\u003cli>Always ask yourself, is there an easier/more commonsense way?\u003c/li>\n\u003cli>Likewise, ask yourself: what about this recipe do I like and what must go?\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>So what I did with the pie recipe is add bittersweet chocolate and espresso powder to balance out the sweetness, took down the amount of corn syrup and sugar, and used my favorite flaky pie dough. And voila: now we're talking. I took a cue from the \u003ca href=\"http://bakednyc.com/\">Baked\u003c/a> Cookbook on grinding half of the pecans and laying the other half on top (they also use a dark chocolate in their pie) and got the espresso powder idea from the lovely and always spot-on \u003ca href=\"http://www.doriegreenspan.com/\">Dorie Greenspan\u003c/a>. So then what are we left with? A pie pecan pie fans love, but also a pie that has coverted many naysayers. Recently at the farmer's market, I traded a slice of this pie with one of the farmers for some meyer lemons and fennel. After one bite, he took a seat and said to me, \"Now this is a 'sit down, close your eyes and enjoy' kind of pie.\" Hopefully you'll feel the same way. If you don't, adapt away! After all, that's what it's all about. We all start somewhere.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Dark Chocolate Pecan Pie\u003c/legend>\n\u003cp class=\"author\">\u003cem>By Megan Gordon\u003c/em>\u003c/p>\n\u003cp>Adapted from: \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">\u003cem>The Joy of Cooking: All About Pies and Tarts\u003c/em>\u003c/a>\u003c/p>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>This is a different take on your typical overly-sweet pecan pie, with the addition of bittersweet chocolate and espresso powder. You'll never look back.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">25 min \u003c/span>\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">35 min\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">1 hour\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 9\" pie (6-9 servings)\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24104 photo\" title=\"chocolate pecan pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7000.jpg\" alt=\"chocolate pecan pie\" width=\"500\" height=\"426\">\u003c/p>\n\u003cp>\u003cem>The pie dough recipe below yields two disks and you will only need one for this recipe. I always freeze the other for later use. For this pie, I do think the quality of chocolate makes a difference. I use a 72% Callebaut Bittersweet Chocolate.\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003ca href=\"http://www.marthastewart.com/recipe/pate-brisee-pie-dough\">Pate Brisee\u003c/a> for the pie dough\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 cups\u003c/span> \u003cspan class=\"name\">pecan halves\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3\u003c/span> \u003cspan class=\"name\">large eggs\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3/4 cup\u003c/span> \u003cspan class=\"name\">light corn syrup\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tablespoons\u003c/span> \u003cspan class=\"name\">granulated sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tablespoons\u003c/span> \u003cspan class=\"name\">light brown sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 tablespoons\u003c/span> \u003cspan class=\"name\">unsalted butter, melted\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 teaspoon\u003c/span> \u003cspan class=\"name\">kosher salt\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 teaspoon\u003c/span> \u003cspan class=\"name\">vanilla\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 teaspoon\u003c/span> \u003cspan class=\"name\">espresso powder\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup\u003c/span> \u003cspan class=\"name\">bittersweet chocolate chips\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli style=\"list-style-type: none\">\n\u003col class=\"instructions\">\n\u003cli>Roll one disk of the pie dough to fit a 9-inch pan. Trim any overhang, roll the edges under, and flute the edges. Place pan in freezer while you prepare the filling.\u003c/li>\n\u003cli>Preheat oven to 350 F. Coarsely chop 1 cup of pecans by hand or in the food processor.\u003c/li>\n\u003cli>In a large bowl, whisk the corn syrup and sugars together. Whisk in the melted butter, then add the eggs one at a time, beating until you have a smooth mixture.\u003c/li>\n\u003cli>Add the espresso powder, vanilla and salt. Stir in the chopped pecans and chocolate chips and set aside.\u003c/li>\n\u003cli>Take pan out of freezer (and if you're using a glass Pyrex, be careful not to put it directly in the oven from the freezer--give it a few minutes) and fill partially frozen pie shell with the filling. Lay the remaining pecans on top in a decorative circular pattern.\u003c/li>\n\u003cli>Bake for 30-35 minutes or just until the middle has puffed and no longer jiggles when tapped. When cooled, the middle of the pie will flatten out.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>Store, tightly wrapped, in the refrigerator for 2-3 days.\u003c/em>\u003c/p>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-24102\" title=\"chocolate pecan pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_6996.jpg\" alt=\"chocolate pecan pie\" width=\"500\" height=\"406\">\u003cbr>\nIf you ask me what my most frequently referenced dessert cookbook is, I'd tell you it's \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">The Joy of Cooking: All About Pies and Tarts\u003c/a>. This little book by Irma Rombauer, Marion Rombauer Becker and Ethan Becker shines with great American pie recipes and tips on foolproof pie dough, how to make hand pies, and finessing the fine art of latticework.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24114\" title=\"joy of cooking pies and tarts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7206.jpg\" alt=\"joy of cooking pies and tarts\" width=\"500\" height=\"433\">\u003c/p>\n\u003cp>It's a keeper and I think that can largely be attributed to the fact that it's a concentrated tome that's devoted to one small subject and is researched within an inch of its life--not as common with cookbooks these days. From what I've gathered, it's now out of print, but there are many used copies out there; I snagged one at \u003ca href=\"http://www.greenapplebooks.com/\">Green Apple Books\u003c/a> so it's certainly not impossible.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24103\" title=\"serving pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_6989.jpg\" alt=\"serving pie\" width=\"500\" height=\"436\">\u003c/p>\n\u003cp>What I love about the book is it's such a good starting point. All of the recipes in \u003cem>Joy of Cooking: All About Pies and Tarts\u003c/em> are solid, from their Shoofly Pie to the Vanilla Cream Pie or Sweet Potato Pie. I always find myself starting here, exploring at least one other recipe and then making adaptations to come up with my own version. So why go to all this work in the first place? For many food bloggers who like to cite recipes on their webpage, adapting an original recipe is important for copyright and legal reasons. Many folks have written on this subject in thought-provoking and sometimes even contentious ways, including \u003ca href=\"http://diannej.com/blog/2010/03/adjusting-a-recipe-doesnt-make-it-yours/\">Diane Jacob\u003c/a> and \u003ca href=\"http://foodblogalliance.com/2009/04/recipe-attribution.php\">David Lebovitz.\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But for bakers like myself, it's also important to adapt recipes to keep up with the times and trends of your customer. And your own tastes. Or those of your mom or your great Aunt Sally. You get the picture. A telling example is the Pecan Pie that appears in \u003cem>Joy of Cooking: All About Pies and Tarts\u003c/em>. It's a very classic, common recipe that you're likely to see if you google \"Pecan Pie.\" But it's a little too sweet for my tastes: it's got more of that ooey, goeey-ness going on than I prefer. In general, when working on adapting a baking recipe, I think about the following factors:\u003c/p>\n\u003cp>\u003cstrong>Adapting Recipes to Keep up With Trends\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Use less sugar whenever possible to allow the other ingredients to shine\u003c/li>\n\u003cli>Use local ingredients when possible\u003c/li>\n\u003cli>Use real ingredients (no margarine or Crisco unless when imperative for the end result)\u003c/li>\n\u003cli>Pare down the number of steps and processes to make it as easy for your reader (or yourself) as possible.\u003c/li>\n\u003cli>Always ask yourself, is there an easier/more commonsense way?\u003c/li>\n\u003cli>Likewise, ask yourself: what about this recipe do I like and what must go?\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>So what I did with the pie recipe is add bittersweet chocolate and espresso powder to balance out the sweetness, took down the amount of corn syrup and sugar, and used my favorite flaky pie dough. And voila: now we're talking. I took a cue from the \u003ca href=\"http://bakednyc.com/\">Baked\u003c/a> Cookbook on grinding half of the pecans and laying the other half on top (they also use a dark chocolate in their pie) and got the espresso powder idea from the lovely and always spot-on \u003ca href=\"http://www.doriegreenspan.com/\">Dorie Greenspan\u003c/a>. So then what are we left with? A pie pecan pie fans love, but also a pie that has coverted many naysayers. Recently at the farmer's market, I traded a slice of this pie with one of the farmers for some meyer lemons and fennel. After one bite, he took a seat and said to me, \"Now this is a 'sit down, close your eyes and enjoy' kind of pie.\" Hopefully you'll feel the same way. If you don't, adapt away! After all, that's what it's all about. We all start somewhere.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Dark Chocolate Pecan Pie\u003c/legend>\n\u003cp class=\"author\">\u003cem>By Megan Gordon\u003c/em>\u003c/p>\n\u003cp>Adapted from: \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">\u003cem>The Joy of Cooking: All About Pies and Tarts\u003c/em>\u003c/a>\u003c/p>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>This is a different take on your typical overly-sweet pecan pie, with the addition of bittersweet chocolate and espresso powder. You'll never look back.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">25 min \u003c/span>\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">35 min\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">1 hour\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 9\" pie (6-9 servings)\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24104 photo\" title=\"chocolate pecan pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7000.jpg\" alt=\"chocolate pecan pie\" width=\"500\" height=\"426\">\u003c/p>\n\u003cp>\u003cem>The pie dough recipe below yields two disks and you will only need one for this recipe. I always freeze the other for later use. For this pie, I do think the quality of chocolate makes a difference. I use a 72% Callebaut Bittersweet Chocolate.\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003ca href=\"http://www.marthastewart.com/recipe/pate-brisee-pie-dough\">Pate Brisee\u003c/a> for the pie dough\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 cups\u003c/span> \u003cspan class=\"name\">pecan halves\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3\u003c/span> \u003cspan class=\"name\">large eggs\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3/4 cup\u003c/span> \u003cspan class=\"name\">light corn syrup\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tablespoons\u003c/span> \u003cspan class=\"name\">granulated sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tablespoons\u003c/span> \u003cspan class=\"name\">light brown sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 tablespoons\u003c/span> \u003cspan class=\"name\">unsalted butter, melted\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 teaspoon\u003c/span> \u003cspan class=\"name\">kosher salt\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 teaspoon\u003c/span> \u003cspan class=\"name\">vanilla\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 teaspoon\u003c/span> \u003cspan class=\"name\">espresso powder\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup\u003c/span> \u003cspan class=\"name\">bittersweet chocolate chips\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli style=\"list-style-type: none\">\n\u003col class=\"instructions\">\n\u003cli>Roll one disk of the pie dough to fit a 9-inch pan. Trim any overhang, roll the edges under, and flute the edges. Place pan in freezer while you prepare the filling.\u003c/li>\n\u003cli>Preheat oven to 350 F. Coarsely chop 1 cup of pecans by hand or in the food processor.\u003c/li>\n\u003cli>In a large bowl, whisk the corn syrup and sugars together. Whisk in the melted butter, then add the eggs one at a time, beating until you have a smooth mixture.\u003c/li>\n\u003cli>Add the espresso powder, vanilla and salt. Stir in the chopped pecans and chocolate chips and set aside.\u003c/li>\n\u003cli>Take pan out of freezer (and if you're using a glass Pyrex, be careful not to put it directly in the oven from the freezer--give it a few minutes) and fill partially frozen pie shell with the filling. Lay the remaining pecans on top in a decorative circular pattern.\u003c/li>\n\u003cli>Bake for 30-35 minutes or just until the middle has puffed and no longer jiggles when tapped. When cooled, the middle of the pie will flatten out.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>Store, tightly wrapped, in the refrigerator for 2-3 days.\u003c/em>\u003c/p>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vegan Beignets for Mardi Gras",
"title": "Vegan Beignets for Mardi Gras",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/beignets-on-plate-new.jpg\" alt=\"beignets on plate\" title=\"beignets on plate\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24232\">\u003c/p>\n\u003cp>When you think about Mardi Gras you think about New Orleans, and when you think about New Orleans you think about beignets! The word \u003cem>beignet\u003c/em> refers to fried dough but depending on the country the pastry can vary. They can be square or round, savory or sweet, fruit-filled or plain dough. In New Orleans they are the natural accompaniment to your café au lait and they come piping hot in groups of three on a plate with a heap of powdered sugar on top. \u003c/p>\n\u003cp>Mardi Gras is just around the corner, and if you can't be in New Orleans, you may as well celebrate at home with these delicious treats. \u003c/p>\n\u003cp>Unfortunately for vegans, the dough for traditional beignets contains milk and eggs. But these two ingredients have simple substitutes, making for a very easily veganizable recipe. \u003c/p>\n\u003cp>This dough makes a LOT of beignets, so keep that in mind and cut the ingredients in half if you want less (but really, do you?). \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Vegan Beignets\u003c/legend>\n\u003cp class=\"summary\">\n\u003cstrong>Summary:\u003c/strong>\u003cem> These Vegan Beignets use simple substitutes for the traditional dough ingredients of milk and eggs.\u003c/em>\u003c/p>\n\u003cp class=\"author\">\u003cem>By Vi Zahajszky\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hrs 30 min (30 min prep, 2 hrs rise time)\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">5 min for each batch\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 35 min \u003cspan class=\"value-title\" title=\"PT2H35M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">10 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/beignet-up-close-new.jpg\" alt=\"beignet up close\" title=\"beignet up close\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24235 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 packet\u003c/span> \u003cspan class=\"name\">active dry yeast\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 1/2 cups\u003c/span> \u003cspan class=\"name\">warm water (110°F)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup\u003c/span> \u003cspan class=\"name\">granulated vegan sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tsp\u003c/span> \u003cspan class=\"name\">salt\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">3 tsp \u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Egg Replacer\u003c/a> mixed with 4 Tbsp water (this is the equivalent of 2 eggs)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">\u003ca href=\"http://www.turtlemountain.com/products/product.php?p=so_delicious_beverage_hg_original\">coconut milk\u003c/a>\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">7 cups\u003c/span> \u003cspan class=\"name\">all-purpose flour\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 cup\u003c/span> \u003cspan class=\"name\">coconut oil (extra virgin or refined –- either way it should be solid)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 quart\u003c/span> \u003cspan class=\"name\">vegetable oil for frying\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 cup\u003c/span> \u003cspan class=\"name\">confectioners sugar\u003c/span> (if you are concerned about \u003ca href=\"http://en.wikipedia.org/wiki/Bone_char\">bone char\u003c/a>, make your own \u003ca href=\"http://www.veganchef.com/veganpowder.htm\">vegan powdered sugar\u003c/a>\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, dissolve yeast in warm water, then add sugar, salt, egg replacer, coconut milk, and blend well. \u003c/li>\n\u003cli>Mix in 4 cups of flour and beat until smooth.\u003c/li>\n\u003cli>At this point I recommend using a stand mixer if you have one. \u003c/li>\n\u003cli>Add coconut oil and rest of flour.\u003c/li>\n\u003cli>Transfer to a large oiled bowl and cover with a warm damp towel. Put in a warm area for 2 hours to let rise. \u003c/li>\n\u003cli>After 2 hours, the dough will have risen and will be very sticky. You may want to chill for a little to have it be easier to work with, or just use a lot of flour when rolling it out. \u003c/li>\n\u003cli>Roll out dough to about a 1/4 inch thickness and cut into squares. \u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/beignet-dough-new.jpg\" alt=\"beignet dough\" title=\"beignet dough\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24234\">\u003c/p>\n\u003cli>Heat oil to about 350°F (I had it just above medium). \u003c/li>\n\u003cli>Carefully place squares into oil and fry until they are golden. \u003c/li>\n\u003cli>Place them on paper towels to drain the oil, and then transfer to a plate.\u003c/li>\n\u003cli>Sprinkle (or dump) confectioners sugar onto the hot beignets. Serve warm with coconut milk café au lait!\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Note:\u003c/strong> This is a modification of a combination of two recipes found on \u003ca href=\"http://allrecipes.com//Recipe/beignets/Detail.aspx\">AllRecipes.com\u003c/a> and \u003ca href=\"http://vegweb.com/index.php?topic=38265.0\">VegWeb\u003c/a>.\n\u003c/p>\u003c/div>\n\u003c/fieldset>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Mardi Gras is just around the corner, and if you can't be in New Orleans, you may as well celebrate at home with these delicious treats. Beignets' ingredients have simple substitutes, making for a very easily veganizable recipe. Enjoy them with a coconut milk café au lait!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/beignets-on-plate-new.jpg\" alt=\"beignets on plate\" title=\"beignets on plate\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24232\">\u003c/p>\n\u003cp>When you think about Mardi Gras you think about New Orleans, and when you think about New Orleans you think about beignets! The word \u003cem>beignet\u003c/em> refers to fried dough but depending on the country the pastry can vary. They can be square or round, savory or sweet, fruit-filled or plain dough. In New Orleans they are the natural accompaniment to your café au lait and they come piping hot in groups of three on a plate with a heap of powdered sugar on top. \u003c/p>\n\u003cp>Mardi Gras is just around the corner, and if you can't be in New Orleans, you may as well celebrate at home with these delicious treats. \u003c/p>\n\u003cp>Unfortunately for vegans, the dough for traditional beignets contains milk and eggs. But these two ingredients have simple substitutes, making for a very easily veganizable recipe. \u003c/p>\n\u003cp>This dough makes a LOT of beignets, so keep that in mind and cut the ingredients in half if you want less (but really, do you?). \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Vegan Beignets\u003c/legend>\n\u003cp class=\"summary\">\n\u003cstrong>Summary:\u003c/strong>\u003cem> These Vegan Beignets use simple substitutes for the traditional dough ingredients of milk and eggs.\u003c/em>\u003c/p>\n\u003cp class=\"author\">\u003cem>By Vi Zahajszky\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hrs 30 min (30 min prep, 2 hrs rise time)\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">5 min for each batch\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 35 min \u003cspan class=\"value-title\" title=\"PT2H35M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">10 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/beignet-up-close-new.jpg\" alt=\"beignet up close\" title=\"beignet up close\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24235 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 packet\u003c/span> \u003cspan class=\"name\">active dry yeast\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 1/2 cups\u003c/span> \u003cspan class=\"name\">warm water (110°F)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup\u003c/span> \u003cspan class=\"name\">granulated vegan sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tsp\u003c/span> \u003cspan class=\"name\">salt\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">3 tsp \u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Egg Replacer\u003c/a> mixed with 4 Tbsp water (this is the equivalent of 2 eggs)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">\u003ca href=\"http://www.turtlemountain.com/products/product.php?p=so_delicious_beverage_hg_original\">coconut milk\u003c/a>\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">7 cups\u003c/span> \u003cspan class=\"name\">all-purpose flour\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 cup\u003c/span> \u003cspan class=\"name\">coconut oil (extra virgin or refined –- either way it should be solid)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 quart\u003c/span> \u003cspan class=\"name\">vegetable oil for frying\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 cup\u003c/span> \u003cspan class=\"name\">confectioners sugar\u003c/span> (if you are concerned about \u003ca href=\"http://en.wikipedia.org/wiki/Bone_char\">bone char\u003c/a>, make your own \u003ca href=\"http://www.veganchef.com/veganpowder.htm\">vegan powdered sugar\u003c/a>\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, dissolve yeast in warm water, then add sugar, salt, egg replacer, coconut milk, and blend well. \u003c/li>\n\u003cli>Mix in 4 cups of flour and beat until smooth.\u003c/li>\n\u003cli>At this point I recommend using a stand mixer if you have one. \u003c/li>\n\u003cli>Add coconut oil and rest of flour.\u003c/li>\n\u003cli>Transfer to a large oiled bowl and cover with a warm damp towel. Put in a warm area for 2 hours to let rise. \u003c/li>\n\u003cli>After 2 hours, the dough will have risen and will be very sticky. You may want to chill for a little to have it be easier to work with, or just use a lot of flour when rolling it out. \u003c/li>\n\u003cli>Roll out dough to about a 1/4 inch thickness and cut into squares. \u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/beignet-dough-new.jpg\" alt=\"beignet dough\" title=\"beignet dough\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24234\">\u003c/p>\n\u003cli>Heat oil to about 350°F (I had it just above medium). \u003c/li>\n\u003cli>Carefully place squares into oil and fry until they are golden. \u003c/li>\n\u003cli>Place them on paper towels to drain the oil, and then transfer to a plate.\u003c/li>\n\u003cli>Sprinkle (or dump) confectioners sugar onto the hot beignets. Serve warm with coconut milk café au lait!\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Note:\u003c/strong> This is a modification of a combination of two recipes found on \u003ca href=\"http://allrecipes.com//Recipe/beignets/Detail.aspx\">AllRecipes.com\u003c/a> and \u003ca href=\"http://vegweb.com/index.php?topic=38265.0\">VegWeb\u003c/a>.\n\u003c/p>\u003c/div>\n\u003c/fieldset>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Comforting, Cheap and Kid-Friendly: Half-the-Meat Tamale Pie",
"title": "Comforting, Cheap and Kid-Friendly: Half-the-Meat Tamale Pie",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/tamale-pie.jpg\" alt=\"tamale pie\" title=\"tamale pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23953\">\u003cbr>\nFood and taste are cyclical in a person's life. A dish that is a hands-down favorite in your childhood may not seem so desirable as an adult. Take scrambled eggs. These were my favorite childhood breakfast, but once I was a teenager I detested their wobbly texture and thought their odor was slightly sulfuric. Then, when I was pregnant, I couldn't seem to eat enough scrambled eggs. \u003c/p>\n\u003cp>So what does this have to do with tamale pie? Everything. You see tamale pie is one of those dishes many of us loved in our youth, but then either forgot about or hated once we were in our 20s. The whole casserole thing belonged to a time of culinary naiveté from the 70s and 80s, and so we tucked the thought of tamale pie away with deviled eggs and Jell-O. \u003c/p>\n\u003cp>But now that I'm a mom trying to find new meals for my kids to eat, I have finally come full circle. What seemed unsophisticated a few years ago now seems like a completely legitimate dinner for a family with two kids. There is nothing urbane or refined about a weekday meal crammed in between homework and Girl Scouts and a quick casserole that is full of nutritious ingredients your kids will eat without complaint is the only appeal you need. From \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/28/creamy-chicken-and-rice-casserole/\">Creamy Chicken and Rice Casserole\u003c/a> to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/13/cheesy-enchilada-casserole-chicken-vegetarian/\">Cheesy Enchilada Casserole\u003c/a>, my weekday meals are relying more and more on one-dish recipes that fall into the category of comfort food and are easy on a kid's tongue. Bring on the casseroles and pass the sour cream!\u003c/p>\n\u003cp>Here's my Half-the-Meat Tamale Pie recipe. Unlike other similar casseroles, this one uses only a half-pound of meat (either beef or turkey is fine) plus two cups of whole beans. This makes it not only more heart healthy, but also incredibly inexpensive. The entire dinner for four to six people costs about $10 to make and includes fresh vegetables like Anaheim peppers and whole kernels of corn. It's also a dish my children love, and I have to say that although I wouldn't have made this dish in my 20s, I am rather fond of it now. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Half-the-Meat Tamale Pie\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>A Southwestern casserole made using meat, beans and chilies with a cornmeal crust\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/24/2011/03/pan-of-tamale-pie500.jpg\" alt=\"Pan of Tamale Pie\" title=\"Pan of Tamale Pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-24078 photo\">\u003c/p>\n\u003cp>Prep time: \u003cspan class=\"preptime\">25 min \u003cspan class=\"value-title\" title=\"PT25M\">\u003c/span>\u003c/span>\u003cbr>\n Cook time: \u003cspan class=\"cooktime\">40 min\u003cspan class=\"value-title\" title=\"PT40M\">\u003c/span>\u003c/span>\u003cbr>\n Total time: \u003cspan class=\"duration\">1 hour 5 min \u003cspan class=\"value-title\" title=\"PT1H5M\">\u003c/span>\u003c/span>\u003cbr>\n Yield: \u003cspan class=\"yield\">1 tamale pie (4-6 servings)\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 Tbsp corn or vegetable oil\u003c/li>\n\u003cli class=\"ingredient\">1/2 pound ground meat (beef or turkey)\u003c/li>\n\u003cli class=\"ingredient\">1 15 oz can or 2 cups black beans\u003c/li>\n\u003cli class=\"ingredient\">1 whole onion minced\u003c/li>\n\u003cli class=\"ingredient\">2 Anaheim peppers minced (If you want to really go retro, use a can of sliced Mexican chilies instead)\u003c/li>\n\u003cli class=\"ingredient\">2 Tbsp tomato paste\u003c/li>\n\u003cli class=\"ingredient\">1 cup chicken or vegetable broth (plus more if needed)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 Tbsp\u003c/span> \u003cspan class=\"name\">chile powder\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tsp\u003c/span> \u003cspan class=\"name\">ground cumin\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tsp\u003c/span> \u003cspan class=\"name\">dried Mexican oregano (regular Oregano is fine)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">slice black olives\u003c/span> (You got it. The ones from the can. Now stop sneering.)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1\u003c/span> \u003cspan class=\"name\">ear of corn (removed from the hull)\u003c/span> or \u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">frozen corn\u003c/span>\u003c/li>\n\u003cp>\u003cstrong>Cornmeal Crust\u003c/strong>\u003c/p>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup\u003c/span> \u003cspan class=\"name\">masa harina or finely ground corn meal (if you don’t have this on hand, just use 1 cup medium ground cornmeal)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup\u003c/span> \u003cspan class=\"name\">medium ground corn meal\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">water\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">chicken or vegetable broth\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">cheddar or Monterey jack cheese grated\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">Salt 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>Heat oil in a large pan on medium-high heat and then add in the onions. Sauté for 3-5 minutes or until softened.\u003c/li>\n\u003cli>Add in the meat, chili powder, oregano and ground cumin and then continue to cook until meat is browned.\u003c/li>\n\u003cli>Toss in the Anaheim peppers and sauté for another minute and then combine the tomato paste into the vegetables and meat. Cook for another minute before adding in the broth and then stir to fully incorporate.\u003c/li>\n\u003cli> Add in the beans, cover and simmer for 15-20 minutes. Meanwhile, preheat oven to 350 degrees.\u003c/li>\n\u003cli> For the crust, you should now boil the water and broth in a medium pot with about 1/2 tsp salt. When mixture comes to a boil, whisk in the masaharina/finely ground cornmeal and medium ground cornmeal. Simmer for 5 minutes, stirring almost constantly (this is sort of like making a quick polenta). Add salt to taste.\u003c/li>\n\u003cli> Add the olives and corn to the meat and bean mixture and then place it in a 9x13 baking pan (or just use the pan you cooked it in if it's oven proof. Once again I use my handy dandy large cast iron pan).\u003c/li>\n\u003cli> Add 1/2 cup cheese into the hot cornmeal topping and then pour it evenly over the meat and beans and then top with the final 1/2 cup of grated cheese. Bake for 30-40 minutes (if you have a convection oven you will be closer to 30 minutes; if a regular oven closer to 40).\u003c/li>\n\u003cli> When crust is golden brown remove casserole from the oven. Serve with sour cream.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>USA Southwestern\u003c/em>\u003c/p>\n\u003c/fieldset>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Here's my Half-the-Meat Tamale Pie recipe. Unlike other similar casseroles, this one uses only a half-pound of meat (either beef or turkey is fine) plus two cups of whole beans. This makes it not only more heart healthy, but also incredibly inexpensive. The entire dinner for four to six people costs about $10 to make and includes fresh vegetables like Anaheim peppers and whole kernels of corn. It's also a dish my children love, and I have to say that although I wouldn't have made this dish in my 20s, I am rather fond of it now.",
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"title": "Comforting, Cheap and Kid-Friendly: Half-the-Meat Tamale Pie | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/tamale-pie.jpg\" alt=\"tamale pie\" title=\"tamale pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23953\">\u003cbr>\nFood and taste are cyclical in a person's life. A dish that is a hands-down favorite in your childhood may not seem so desirable as an adult. Take scrambled eggs. These were my favorite childhood breakfast, but once I was a teenager I detested their wobbly texture and thought their odor was slightly sulfuric. Then, when I was pregnant, I couldn't seem to eat enough scrambled eggs. \u003c/p>\n\u003cp>So what does this have to do with tamale pie? Everything. You see tamale pie is one of those dishes many of us loved in our youth, but then either forgot about or hated once we were in our 20s. The whole casserole thing belonged to a time of culinary naiveté from the 70s and 80s, and so we tucked the thought of tamale pie away with deviled eggs and Jell-O. \u003c/p>\n\u003cp>But now that I'm a mom trying to find new meals for my kids to eat, I have finally come full circle. What seemed unsophisticated a few years ago now seems like a completely legitimate dinner for a family with two kids. There is nothing urbane or refined about a weekday meal crammed in between homework and Girl Scouts and a quick casserole that is full of nutritious ingredients your kids will eat without complaint is the only appeal you need. From \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/28/creamy-chicken-and-rice-casserole/\">Creamy Chicken and Rice Casserole\u003c/a> to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/13/cheesy-enchilada-casserole-chicken-vegetarian/\">Cheesy Enchilada Casserole\u003c/a>, my weekday meals are relying more and more on one-dish recipes that fall into the category of comfort food and are easy on a kid's tongue. Bring on the casseroles and pass the sour cream!\u003c/p>\n\u003cp>Here's my Half-the-Meat Tamale Pie recipe. Unlike other similar casseroles, this one uses only a half-pound of meat (either beef or turkey is fine) plus two cups of whole beans. This makes it not only more heart healthy, but also incredibly inexpensive. The entire dinner for four to six people costs about $10 to make and includes fresh vegetables like Anaheim peppers and whole kernels of corn. It's also a dish my children love, and I have to say that although I wouldn't have made this dish in my 20s, I am rather fond of it now. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Half-the-Meat Tamale Pie\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>A Southwestern casserole made using meat, beans and chilies with a cornmeal crust\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/24/2011/03/pan-of-tamale-pie500.jpg\" alt=\"Pan of Tamale Pie\" title=\"Pan of Tamale Pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-24078 photo\">\u003c/p>\n\u003cp>Prep time: \u003cspan class=\"preptime\">25 min \u003cspan class=\"value-title\" title=\"PT25M\">\u003c/span>\u003c/span>\u003cbr>\n Cook time: \u003cspan class=\"cooktime\">40 min\u003cspan class=\"value-title\" title=\"PT40M\">\u003c/span>\u003c/span>\u003cbr>\n Total time: \u003cspan class=\"duration\">1 hour 5 min \u003cspan class=\"value-title\" title=\"PT1H5M\">\u003c/span>\u003c/span>\u003cbr>\n Yield: \u003cspan class=\"yield\">1 tamale pie (4-6 servings)\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 Tbsp corn or vegetable oil\u003c/li>\n\u003cli class=\"ingredient\">1/2 pound ground meat (beef or turkey)\u003c/li>\n\u003cli class=\"ingredient\">1 15 oz can or 2 cups black beans\u003c/li>\n\u003cli class=\"ingredient\">1 whole onion minced\u003c/li>\n\u003cli class=\"ingredient\">2 Anaheim peppers minced (If you want to really go retro, use a can of sliced Mexican chilies instead)\u003c/li>\n\u003cli class=\"ingredient\">2 Tbsp tomato paste\u003c/li>\n\u003cli class=\"ingredient\">1 cup chicken or vegetable broth (plus more if needed)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 Tbsp\u003c/span> \u003cspan class=\"name\">chile powder\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tsp\u003c/span> \u003cspan class=\"name\">ground cumin\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tsp\u003c/span> \u003cspan class=\"name\">dried Mexican oregano (regular Oregano is fine)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">slice black olives\u003c/span> (You got it. The ones from the can. Now stop sneering.)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1\u003c/span> \u003cspan class=\"name\">ear of corn (removed from the hull)\u003c/span> or \u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">frozen corn\u003c/span>\u003c/li>\n\u003cp>\u003cstrong>Cornmeal Crust\u003c/strong>\u003c/p>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup\u003c/span> \u003cspan class=\"name\">masa harina or finely ground corn meal (if you don’t have this on hand, just use 1 cup medium ground cornmeal)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup\u003c/span> \u003cspan class=\"name\">medium ground corn meal\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">water\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">chicken or vegetable broth\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">cheddar or Monterey jack cheese grated\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">Salt 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>Heat oil in a large pan on medium-high heat and then add in the onions. Sauté for 3-5 minutes or until softened.\u003c/li>\n\u003cli>Add in the meat, chili powder, oregano and ground cumin and then continue to cook until meat is browned.\u003c/li>\n\u003cli>Toss in the Anaheim peppers and sauté for another minute and then combine the tomato paste into the vegetables and meat. Cook for another minute before adding in the broth and then stir to fully incorporate.\u003c/li>\n\u003cli> Add in the beans, cover and simmer for 15-20 minutes. Meanwhile, preheat oven to 350 degrees.\u003c/li>\n\u003cli> For the crust, you should now boil the water and broth in a medium pot with about 1/2 tsp salt. When mixture comes to a boil, whisk in the masaharina/finely ground cornmeal and medium ground cornmeal. Simmer for 5 minutes, stirring almost constantly (this is sort of like making a quick polenta). Add salt to taste.\u003c/li>\n\u003cli> Add the olives and corn to the meat and bean mixture and then place it in a 9x13 baking pan (or just use the pan you cooked it in if it's oven proof. Once again I use my handy dandy large cast iron pan).\u003c/li>\n\u003cli> Add 1/2 cup cheese into the hot cornmeal topping and then pour it evenly over the meat and beans and then top with the final 1/2 cup of grated cheese. Bake for 30-40 minutes (if you have a convection oven you will be closer to 30 minutes; if a regular oven closer to 40).\u003c/li>\n\u003cli> When crust is golden brown remove casserole from the oven. Serve with sour cream.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>USA Southwestern\u003c/em>\u003c/p>\n\u003c/fieldset>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Vegans, Vegetarians & Carnivores Dine Together at Gather",
"title": "Vegans, Vegetarians & Carnivores Dine Together at Gather",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-24006\" title=\"Gather entrance\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/gather-entrance.jpg\" alt=\"Gather entrance\" width=\"300\" height=\"400\">Can vegans, vegetarians and carnivores really share a foodie-worthy meal at the same table? They certainly can at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley. And that's just the way \u003ca href=\"http://www.esquire.com/features/food-drink/best-restaurants-2010/gather-berkeley-1110\">Esquire Magazine's 2010 Chef of the Year\u003c/a>, and Gather's Executive Chef, Sean Baker, likes it.\u003c/p>\n\u003cp>\"We want to show the same enthusiasm for every dietary preference, whether it's \u003ca href=\"http://www.mayoclinic.com/health/lactose-intolerance/DS00530\">lactose intolerance\u003c/a>, \u003ca href=\"http://www.mayoclinic.com/health/gluten-free-diet/MY01140\">gluten-free\u003c/a>, or \u003ca href=\"http://www.vegan.org/about_veganism/index.html\">veganism\u003c/a>. We want to make sure they all get to have the same experience.\"\u003c/p>\n\u003cp>Chef Baker may be a classically trained chef who graduated from \u003ca href=\"http://www.cordonbleu.edu/\">Le Cordon Bleu\u003c/a>, but he's always been personally interested in being meat-free, even becoming vegan for a time, before he went to culinary school. Now with his fiancee being vegan, he's even more personally invested in making dishes everyone can enjoy.\u003c/p>\n\u003cp>\"It's frustrating,\" he says. \"We eat out a lot and sometimes she can't have the same experience that I can. Veganism is not an eating style that is embraced by a lot of culinary folks.\" Fortunately, Chef Baker says that thinking of a 50/50 vegan/meat menu comes to him quite naturally these days. Must be from his previous stints at \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> Restaurant, San Francisco’s premier high-end vegan restaurant, and \u003ca href=\"http://www.gabriellacafe.com/\">Gabriella Café\u003c/a> in Santa Cruz, where he oversaw a meat-heavy menu that sometimes offered offal options.\u003c/p>\n\u003cp>\u003cem> \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_24009\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-full wp-image-24009\" title=\"Sean Baker. Photo: Andrew Weeks Photography\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/sean-baker-andrew-weeks-photo.jpg\" alt=\"Sean Baker. Photo: Andrew Weeks Photography\" width=\"300\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">Sean Baker. Photo: Andrew Weeks Photography\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Baker says, \"I read obsessively, eat out obsessively, and I cook obsessively. I love what I do. It's never a struggle to come up with menus that appeal to everyone.\"\u003c/p>\n\u003cp>But that doesn't mean it requires less work.\u003c/p>\n\u003cp>He says, \"Vegan food is much more labor intensive in the kitchen, but you can do a lot of great culinary techniques when preparing it. We spend hours and hours doing vegetable stocks. We smoke our tomatoes and caramelize our onions until they can't be caramelized anymore. We blanch our cardoons and then \u003ca href=\"http://www.cuisinetechnology.com/technique-sousvide.php\">sous vide\u003c/a> them for six hours until they come out perfect. We're always messing around with things to improve the flavor of food and improve our craft.\"\u003c/p>\n\u003cp>Chef Baker believes in offering comfort food in unpretentious surroundings that are not only beautiful, but eco-friendly. For example, they filter all of the water in the restaurant themselves, used recycled pickle barrels to create the back bar and cabinetry in the open kitchen, and even re-used old leather belts to make the seat cushions in the banquettes.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24007\" title=\"Gather open kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/gather-kitchen.jpg\" alt=\"Gather open kitc\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>But this is no tree-hugging, alfalfa-loving hippy eatery. The menu here is inventive, surprising, and worthy of a four-star chef.\u003c/p>\n\u003cp>On a recent visit for brunch with some friends, we had the Egg Sandwich with bacon and mushrooms; the Acme Walnut French Toast with blood orange confit, cranberries and walnut sauce; and the Burrata with chicories, walnuts, anchovy and bruschetta.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24005\" title=\"egg sandwich\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/egg-sandwich.jpg\" alt=\"egg sandwich\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>We loved the Egg Sandwich with its fresh torpedo Acme roll, smoky salty bacon and those fabulous braised Portobello mushrooms! Apparently they’d been cooked with red onions, smoked chopped tomatoes, their own veggie stock and something they call \"tomato condiment\" which is like a housemade ketchup. It’s the basis for many dishes and the Chef was nice enough to offer up the recipe below.\u003c/p>\n\u003cp>We also ordered two pizzas for the table, including the vegan Spicy Tomato with capers, olives, cashew garlic puree and herbs; and the Farm Egg Pizza with bacon and caramelized onions.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24008\" title=\"Spicy Tomato pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza.jpg\" alt=\"Spicy Tomato pizza\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>The vegan Spicy Tomato pie was the highlight of our entire meal, and I say that surprisingly because we were a table of hearty meat-eaters. We were skeptical that any vegan dish could satisfy, let alone surprise us, the way this pizza did. The flavor combination of the salty capers and olives with the zesty sauce and creamy nut puree made for a winning combination. And texturally, the crust on both pizzas was stellar. It was thin and crispy on the bottom, and the dough around the edges was soft and tender, like the perfect breadstick.\u003c/p>\n\u003cp>Each and every dish was fresh, bright and alive with flavor, thanks to all the produce from the folks at \u003ca href=\"http://www.lindencroft.com/\">Lindencroft Farms\u003c/a>. And it's not just high quality ingredients we tasted, it's the obvious care in preparation.\u003c/p>\n\u003cblockquote>\u003cp>\"I don't want the vegetarians to know they're eating vegetarian food. I want you to feel like you're eating something that tastes like steak,\" says Chef Baker. \"My goal when cooking is for people to try a whole new array of flavors every time they come in and make it fun for everyone at the table.\"\u003c/p>\u003c/blockquote>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Tomato Condiment\u003c/legend>\n\u003cp class=\"author\">\u003cem>By Sean Baker\u003c/em>\u003c/p>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> Tomato Condiment is like a housemade ketchup\u003c/p>\n\u003cp class=\"yield\">\u003cstrong>Yield:\u003c/strong> 9 quarts (scale down accordingly)\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">12 qts\u003c/span> \u003cspan class=\"name\">red onion\u003c/span> (1/4 inch dice)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 qts\u003c/span> \u003cspan class=\"name\">apple cider vinegar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">6 cups\u003c/span> \u003cspan class=\"name\">tomato paste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">5 cups\u003c/span> \u003cspan class=\"name\">Sucanat (or natural cane sugar)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 Tbsp.\u003c/span> \u003cspan class=\"name\">dried thyme\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 Tbsp.\u003c/span> \u003cspan class=\"name\">ground black pepper\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 Tbsp.\u003c/span> \u003cspan class=\"name\">ground clove\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 Tbsp.\u003c/span> \u003cspan class=\"name\">ground allspice\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 Tbsp.\u003c/span> \u003cspan class=\"name\">ground allspice\u003c/span>cayenne\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">6 oz\u003c/span> \u003cspan class=\"name\">pure olive oil\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1.5 cups\u003c/span> \u003cspan class=\"name\">Tamari/Dark Soy Sauce\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 qts\u003c/span> \u003cspan class=\"name\">Water\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Caramelize the onions and then fry the tomato paste. Add all other ingredients and reduce to slightly looser than ketchup consistency.\u003c/li>\n\u003cli>You can use this as a basis for braising vegetables and meats or as a condiment.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gatherrestaurant.com/\">Gather Restaurant\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=gather+restaurant&aq=&sll=37.0625,-95.677068&sspn=34.587666,65.214844&ie=UTF8&hq=gather+restaurant&hnear=&ll=37.870991,-122.259293&spn=0.01599,0.031843&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n2200 Oxford Street\u003cbr>\nBerkeley, CA 94704\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-809-0400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Dinner 5pm-10pm, Weekday Lunch 11:30am-2pm, Weekend Brunch 10am-2:30pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/gatherberkeley\">@GatherBerkeley\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/GatherRestaurant\">Gather\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-24006\" title=\"Gather entrance\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/gather-entrance.jpg\" alt=\"Gather entrance\" width=\"300\" height=\"400\">Can vegans, vegetarians and carnivores really share a foodie-worthy meal at the same table? They certainly can at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley. And that's just the way \u003ca href=\"http://www.esquire.com/features/food-drink/best-restaurants-2010/gather-berkeley-1110\">Esquire Magazine's 2010 Chef of the Year\u003c/a>, and Gather's Executive Chef, Sean Baker, likes it.\u003c/p>\n\u003cp>\"We want to show the same enthusiasm for every dietary preference, whether it's \u003ca href=\"http://www.mayoclinic.com/health/lactose-intolerance/DS00530\">lactose intolerance\u003c/a>, \u003ca href=\"http://www.mayoclinic.com/health/gluten-free-diet/MY01140\">gluten-free\u003c/a>, or \u003ca href=\"http://www.vegan.org/about_veganism/index.html\">veganism\u003c/a>. We want to make sure they all get to have the same experience.\"\u003c/p>\n\u003cp>Chef Baker may be a classically trained chef who graduated from \u003ca href=\"http://www.cordonbleu.edu/\">Le Cordon Bleu\u003c/a>, but he's always been personally interested in being meat-free, even becoming vegan for a time, before he went to culinary school. Now with his fiancee being vegan, he's even more personally invested in making dishes everyone can enjoy.\u003c/p>\n\u003cp>\"It's frustrating,\" he says. \"We eat out a lot and sometimes she can't have the same experience that I can. Veganism is not an eating style that is embraced by a lot of culinary folks.\" Fortunately, Chef Baker says that thinking of a 50/50 vegan/meat menu comes to him quite naturally these days. Must be from his previous stints at \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> Restaurant, San Francisco’s premier high-end vegan restaurant, and \u003ca href=\"http://www.gabriellacafe.com/\">Gabriella Café\u003c/a> in Santa Cruz, where he oversaw a meat-heavy menu that sometimes offered offal options.\u003c/p>\n\u003cp>\u003cem> \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_24009\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-full wp-image-24009\" title=\"Sean Baker. Photo: Andrew Weeks Photography\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/sean-baker-andrew-weeks-photo.jpg\" alt=\"Sean Baker. Photo: Andrew Weeks Photography\" width=\"300\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">Sean Baker. Photo: Andrew Weeks Photography\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Baker says, \"I read obsessively, eat out obsessively, and I cook obsessively. I love what I do. It's never a struggle to come up with menus that appeal to everyone.\"\u003c/p>\n\u003cp>But that doesn't mean it requires less work.\u003c/p>\n\u003cp>He says, \"Vegan food is much more labor intensive in the kitchen, but you can do a lot of great culinary techniques when preparing it. We spend hours and hours doing vegetable stocks. We smoke our tomatoes and caramelize our onions until they can't be caramelized anymore. We blanch our cardoons and then \u003ca href=\"http://www.cuisinetechnology.com/technique-sousvide.php\">sous vide\u003c/a> them for six hours until they come out perfect. We're always messing around with things to improve the flavor of food and improve our craft.\"\u003c/p>\n\u003cp>Chef Baker believes in offering comfort food in unpretentious surroundings that are not only beautiful, but eco-friendly. For example, they filter all of the water in the restaurant themselves, used recycled pickle barrels to create the back bar and cabinetry in the open kitchen, and even re-used old leather belts to make the seat cushions in the banquettes.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24007\" title=\"Gather open kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/gather-kitchen.jpg\" alt=\"Gather open kitc\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>But this is no tree-hugging, alfalfa-loving hippy eatery. The menu here is inventive, surprising, and worthy of a four-star chef.\u003c/p>\n\u003cp>On a recent visit for brunch with some friends, we had the Egg Sandwich with bacon and mushrooms; the Acme Walnut French Toast with blood orange confit, cranberries and walnut sauce; and the Burrata with chicories, walnuts, anchovy and bruschetta.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24005\" title=\"egg sandwich\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/egg-sandwich.jpg\" alt=\"egg sandwich\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>We loved the Egg Sandwich with its fresh torpedo Acme roll, smoky salty bacon and those fabulous braised Portobello mushrooms! Apparently they’d been cooked with red onions, smoked chopped tomatoes, their own veggie stock and something they call \"tomato condiment\" which is like a housemade ketchup. It’s the basis for many dishes and the Chef was nice enough to offer up the recipe below.\u003c/p>\n\u003cp>We also ordered two pizzas for the table, including the vegan Spicy Tomato with capers, olives, cashew garlic puree and herbs; and the Farm Egg Pizza with bacon and caramelized onions.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24008\" title=\"Spicy Tomato pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza.jpg\" alt=\"Spicy Tomato pizza\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>The vegan Spicy Tomato pie was the highlight of our entire meal, and I say that surprisingly because we were a table of hearty meat-eaters. We were skeptical that any vegan dish could satisfy, let alone surprise us, the way this pizza did. The flavor combination of the salty capers and olives with the zesty sauce and creamy nut puree made for a winning combination. And texturally, the crust on both pizzas was stellar. It was thin and crispy on the bottom, and the dough around the edges was soft and tender, like the perfect breadstick.\u003c/p>\n\u003cp>Each and every dish was fresh, bright and alive with flavor, thanks to all the produce from the folks at \u003ca href=\"http://www.lindencroft.com/\">Lindencroft Farms\u003c/a>. And it's not just high quality ingredients we tasted, it's the obvious care in preparation.\u003c/p>\n\u003cblockquote>\u003cp>\"I don't want the vegetarians to know they're eating vegetarian food. I want you to feel like you're eating something that tastes like steak,\" says Chef Baker. \"My goal when cooking is for people to try a whole new array of flavors every time they come in and make it fun for everyone at the table.\"\u003c/p>\u003c/blockquote>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Tomato Condiment\u003c/legend>\n\u003cp class=\"author\">\u003cem>By Sean Baker\u003c/em>\u003c/p>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> Tomato Condiment is like a housemade ketchup\u003c/p>\n\u003cp class=\"yield\">\u003cstrong>Yield:\u003c/strong> 9 quarts (scale down accordingly)\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">12 qts\u003c/span> \u003cspan class=\"name\">red onion\u003c/span> (1/4 inch dice)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 qts\u003c/span> \u003cspan class=\"name\">apple cider vinegar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">6 cups\u003c/span> \u003cspan class=\"name\">tomato paste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">5 cups\u003c/span> \u003cspan class=\"name\">Sucanat (or natural cane sugar)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 Tbsp.\u003c/span> \u003cspan class=\"name\">dried thyme\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 Tbsp.\u003c/span> \u003cspan class=\"name\">ground black pepper\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 Tbsp.\u003c/span> \u003cspan class=\"name\">ground clove\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 Tbsp.\u003c/span> \u003cspan class=\"name\">ground allspice\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 Tbsp.\u003c/span> \u003cspan class=\"name\">ground allspice\u003c/span>cayenne\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">6 oz\u003c/span> \u003cspan class=\"name\">pure olive oil\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1.5 cups\u003c/span> \u003cspan class=\"name\">Tamari/Dark Soy Sauce\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 qts\u003c/span> \u003cspan class=\"name\">Water\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Caramelize the onions and then fry the tomato paste. Add all other ingredients and reduce to slightly looser than ketchup consistency.\u003c/li>\n\u003cli>You can use this as a basis for braising vegetables and meats or as a condiment.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gatherrestaurant.com/\">Gather Restaurant\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=gather+restaurant&aq=&sll=37.0625,-95.677068&sspn=34.587666,65.214844&ie=UTF8&hq=gather+restaurant&hnear=&ll=37.870991,-122.259293&spn=0.01599,0.031843&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n2200 Oxford Street\u003cbr>\nBerkeley, CA 94704\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-809-0400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Dinner 5pm-10pm, Weekday Lunch 11:30am-2pm, Weekend Brunch 10am-2:30pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/gatherberkeley\">@GatherBerkeley\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/GatherRestaurant\">Gather\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Oscar Tribute: (Irene Irene) Cara Cara Granita",
"title": "Oscar Tribute: (Irene Irene) Cara Cara Granita",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignleft size-medium wp-image-23866\" title=\"Cara Cara Label\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-Cara-Label-300x264.jpg\" alt=\"Cara Cara Label\" width=\"300\" height=\"264\">It's Oscar time again, in case you hadn't noticed.\u003c/p>\n\u003cp>Which is pretty much what I wound up doing this year. Not noticing, I mean. I somehow managed to see only one Oscar-nominated movie over the past twelve months and I am not about to make a heaping pile of grits to celebrate it, no matter how much I enjoyed the film.\u003c/p>\n\u003cp>So instead of discussing the current cast of award hopefuls, I thought I might celebrate those marvelous singers of Academy Award-winning singers of yesteryear.\u003c/p>\n\u003cp>I mean, why not?\u003c/p>\n\u003cp>As I ran down the list of songs, I realized that there were a handful of artists who introduced not one, but \u003cem>two\u003c/em> Oscar-winning tunes to the world: Bob Hope, Judy Garland, Doris Day, Frank Sinatra, disaster film songstress Maureen McGovern, Barbra Streisand, Bing Crosby (who sang a record four), Fred Astaire (if you count his whistling to The Continental), and...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Irene Cara. Remember her name?\u003c/p>\n\u003cp>I thought long and hard about which singer to single out and pay tribute to. Judy Garland? Too obvious. And the only thing I could think of doing for her was making a meal comprised entirely of pills, which is beyond my scope as a home cook. Bing Crosby? I suppose I could have taken some young, tender chicken, beaten it mercilessly, and marinated it in \u003ca href=\"http://www.youtube.com/watch?v=yCE4NZgaRyM&feature=related\" target=\"_blank\" rel=\"noopener\">Minute Maid® orange juice\u003c/a>, but I didn't have the stomach for it. Barbara Streisand? I worried that whatever I chose to make would spring to life from the counter top and try to wrest from me total creative control.\u003c/p>\n\u003cp>I almost gave up.\u003c/p>\n\u003cp>Then I remembered the Cara Cara orange and how every time my chef would utter its name, I would say quietly insert two \"Irenes\" into his sentence, as in \"I'd like to have the Irene Irene Cara Cara orange salad, please.\" My chef seems to love this fruit so much, he says things like, \"It's so nice, they named it twice.\"\u003c/p>\n\u003cp>Twice.\u003c/p>\n\u003cp>And, since Miss Cara sang an Oscar-winning song not once but twice, I just had to go with it.\u003c/p>\n\u003cp>When I realized that she was one of the original cast members of the best children's show of my generation, \u003ca href=\"http://www.youtube.com/watch?v=3lEQc4lzHMg\" target=\"_blank\" rel=\"noopener\">The Electric Company\u003c/a>*, there was nothing else I could do but pay this woman tribute.\u003c/p>\n\u003cp>So I set about to make an Irene Irene Cara Cara sorbet.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-sCara-Slices.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-23879\" title=\"Cara Cara Slices\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-sCara-Slices-150x150.jpg\" alt=\"Cara Cara Slices\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-Cara-Reamed.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-23880\" title=\"Cara Cara Reamed\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-Cara-Reamed-150x150.jpg\" alt=\"Cara Cara Reamed\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-Cara-Shells.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-23881\" title=\"Cara Cara Shells\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-Cara-Shells-150x150.jpg\" alt=\"Cara Cara Shells\" width=\"150\" height=\"150\">\u003c/a>\u003c/p>\n\u003cp>Referencing a recipe for blood orange sorbet by the rather solid \u003ca href=\"http://www.davidlebovitz.com/2008/02/blood-orange-so/\" target=\"_blank\" rel=\"noopener\">David Lebovitz\u003c/a> (Solid as in his recipes. I have never once asked him to flex for me.), I did everything with precision. I measured my juice in milliliters and weighed my sugar in grams, I made a perfect little syrup, I added just the right hint of alcohol to make it scoopable.\u003c/p>\n\u003cp>I did everything right except allow my ancient ice cream maker's freezing element to get cold enough. When I set my sorbet to churn, it went round and round but, instead of firming up into a silky sorbet, all it managed to do was make itself dizzy. I would have thought three days in a cranked up freezer would have done the trick, but I think it decided do kill itself after bearing witness to my last ice cream experiment, which will more than likely never see the light of day on these pages. I was filled with the same emotion that was conveniently printed on label of the Campari whose content I had so tenderly splashed into my sorbet base:\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-23869\" title=\"Bitter label\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Bitter-label-300x196.jpg\" alt=\"Bitter label\" width=\"300\" height=\"196\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/watch?v=ILWSp0m9G2U\" target=\"_blank\" rel=\"noopener\">What a feeling\u003c/a>. I was also undeniably frustrated but, search as I might, that word was nowhere to be found on any of my ingredient packaging.\u003c/p>\n\u003cp>I had half a mind to just throw everything away and pour myself a drink, but I thought better of it. There was to be no drinking in my immediate future because my creditors depend upon my showing up to work sober.\u003c/p>\n\u003cp>And I couldn't let Miss Cara down. Her comeback is entirely dependent upon the success of this dessert.\u003c/p>\n\u003cp>So I placed my motion sick sorbet base into my refrigerator, and returned to it in the morning. I have to admit that I was rather pleased by the outcome.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-Cara-Granita.jpg\">\u003cimg class=\"alignnone size-medium wp-image-23876\" title=\"Cara Cara Granita\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-Cara-Granita-199x300.jpg\" alt=\"Cara Cara Granita\" width=\"199\" height=\"300\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Irene Irene Cara Cara Orange Granita\u003c/strong>\u003c/p>\n\u003cp>I don't care how much you groan at the name because it's a dessert as refreshing as Miss Cara's voice and as perky as those breasts of hers she so reluctantly showed to that guy with the video camera in the movie \u003cem>Fame\u003c/em>.\u003c/p>\n\u003cp>As I have said before, this recipe is based upon the blood orange sorbet recipe of \u003ca href=\"http://www.davidlebovitz.com/2008/02/blood-orange-so/\" target=\"_blank\" rel=\"noopener\">David Lebovitz\u003c/a>, who has a much better ice cream maker than I do, but is nowhere near as perky as Miss Cara's Cara Caras.\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>• 2 cups (500 ml) freshly squeezed Cara Cara orange juice\u003cbr>\n• 1/4 cup (100 grams) granulated sugar\u003cbr>\n• 3 tablespoons, plus 3 tablespoons (for soaking citrus segments) of Campari\u003cbr>\n• About 1/2 cup of Cara Cara orange flesh, hacked into little pieces\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Put your sugar into a small, non-reactive saucepan. When one says \"non-reactive\" when referring to sauce pans, one means a pan that is made of a material that does not react adversely to acid, such as stainless steel, glass, or ceramics. If you think your saucepan is non-reactive simply because it shows no emotion when you fill it with ingredients and put it over high heat, you are either hopeless in the kitchen or you are an entirely fascinating, innocent creature and I would like to get to know you better.\u003c/p>\n\u003cp>Add just enough juice to saturate you sugar, then heat--stirring frequently-- until the sugar is completely dissolved and you have a lovely little syrup.\u003c/p>\n\u003cp>2. Stir this syrup into your Cara Cara orange juice. Add three tablespoons of Campari and stir well. Pour the mixture into a shallow dish and set in your freezer or the freezer of a good friend or neighbor who will allow you frequent access to his or her kitchen. Let stand in said freezer for about 45 minutes.\u003c/p>\n\u003cp>Toss your chunks of orange with the remaining Campari and place in your refrigerator to chill and marinate, covered.\u003c/p>\n\u003cp>3. When the juice mixture begins to form ice crystals, break them up with a fork, then leave it be for another 20 minutes. Fork the juice again. Repeat until all the juice is frozen. The texture should be grain, which is why the Italians call it granita.This should take roughly 2.5 to 3 hours, depending upon your freezer.\u003c/p>\n\u003cp>If you are lazy, you can simply freeze the juice into one, solid block and shave it up, but then it wouldn't be granita, it would be a \u003cem>sno-cone\u003c/em>.\u003c/p>\n\u003cp>And everyone would know how lazy you were.\u003c/p>\n\u003cp>Or, if you're really, really lazy, don't bother to freeze anything at all, but simply pour the mixture over ice (which someone would have to have pre-frozen), but then it would be called a \u003cem>cocktail\u003c/em>.\u003c/p>\n\u003cp>4. When you feel your granita is ready for its big night, stir in the Campari-soaked orange pieces, spoon into chilled glasses, and serve immediately.\u003c/p>\n\u003cp>And, as you and your guests are eating it and you are receiving their accolades, do your best to come up with ideas for a Maureen McGovern-inspired dessert. Clue: it should be served either \u003ca href=\"http://www.youtube.com/watch?v=m3FGVFAgY_I\" target=\"_blank\" rel=\"noopener\">flaming\u003c/a> or \u003ca href=\"http://www.youtube.com/watch?v=bcLazPauA1c\" target=\"_blank\" rel=\"noopener\">upside down\u003c/a>.\u003c/p>\n\u003cp>Do get back to me. And soon.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>*That Electric Company was some sort of genius Oscar-winner mill. Rita Moreno, Morgan Freeman, Irene Cara. There is something to be said for groovy literacy programming.\u003c/p>\n\n",
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"excerpt": "I thought long and hard about which singer to single out and pay tribute to. Judy Garland? Too obvious. And the only thing I could think of doing for her was making a meal comprised entirely of pills, which is beyond my scope as a home cook. Bing Crosby? I suppose I could have taken some young, tender chicken, beaten it mercilessly, and marinated it in Minute Maid orange juice, but I didn't have the stomach for it. ",
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"title": "Oscar Tribute: (Irene Irene) Cara Cara Granita | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-medium wp-image-23866\" title=\"Cara Cara Label\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-Cara-Label-300x264.jpg\" alt=\"Cara Cara Label\" width=\"300\" height=\"264\">It's Oscar time again, in case you hadn't noticed.\u003c/p>\n\u003cp>Which is pretty much what I wound up doing this year. Not noticing, I mean. I somehow managed to see only one Oscar-nominated movie over the past twelve months and I am not about to make a heaping pile of grits to celebrate it, no matter how much I enjoyed the film.\u003c/p>\n\u003cp>So instead of discussing the current cast of award hopefuls, I thought I might celebrate those marvelous singers of Academy Award-winning singers of yesteryear.\u003c/p>\n\u003cp>I mean, why not?\u003c/p>\n\u003cp>As I ran down the list of songs, I realized that there were a handful of artists who introduced not one, but \u003cem>two\u003c/em> Oscar-winning tunes to the world: Bob Hope, Judy Garland, Doris Day, Frank Sinatra, disaster film songstress Maureen McGovern, Barbra Streisand, Bing Crosby (who sang a record four), Fred Astaire (if you count his whistling to The Continental), and...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Irene Cara. Remember her name?\u003c/p>\n\u003cp>I thought long and hard about which singer to single out and pay tribute to. Judy Garland? Too obvious. And the only thing I could think of doing for her was making a meal comprised entirely of pills, which is beyond my scope as a home cook. Bing Crosby? I suppose I could have taken some young, tender chicken, beaten it mercilessly, and marinated it in \u003ca href=\"http://www.youtube.com/watch?v=yCE4NZgaRyM&feature=related\" target=\"_blank\" rel=\"noopener\">Minute Maid® orange juice\u003c/a>, but I didn't have the stomach for it. Barbara Streisand? I worried that whatever I chose to make would spring to life from the counter top and try to wrest from me total creative control.\u003c/p>\n\u003cp>I almost gave up.\u003c/p>\n\u003cp>Then I remembered the Cara Cara orange and how every time my chef would utter its name, I would say quietly insert two \"Irenes\" into his sentence, as in \"I'd like to have the Irene Irene Cara Cara orange salad, please.\" My chef seems to love this fruit so much, he says things like, \"It's so nice, they named it twice.\"\u003c/p>\n\u003cp>Twice.\u003c/p>\n\u003cp>And, since Miss Cara sang an Oscar-winning song not once but twice, I just had to go with it.\u003c/p>\n\u003cp>When I realized that she was one of the original cast members of the best children's show of my generation, \u003ca href=\"http://www.youtube.com/watch?v=3lEQc4lzHMg\" target=\"_blank\" rel=\"noopener\">The Electric Company\u003c/a>*, there was nothing else I could do but pay this woman tribute.\u003c/p>\n\u003cp>So I set about to make an Irene Irene Cara Cara sorbet.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-sCara-Slices.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-23879\" title=\"Cara Cara Slices\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-sCara-Slices-150x150.jpg\" alt=\"Cara Cara Slices\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-Cara-Reamed.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-23880\" title=\"Cara Cara Reamed\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-Cara-Reamed-150x150.jpg\" alt=\"Cara Cara Reamed\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-Cara-Shells.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-23881\" title=\"Cara Cara Shells\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-Cara-Shells-150x150.jpg\" alt=\"Cara Cara Shells\" width=\"150\" height=\"150\">\u003c/a>\u003c/p>\n\u003cp>Referencing a recipe for blood orange sorbet by the rather solid \u003ca href=\"http://www.davidlebovitz.com/2008/02/blood-orange-so/\" target=\"_blank\" rel=\"noopener\">David Lebovitz\u003c/a> (Solid as in his recipes. I have never once asked him to flex for me.), I did everything with precision. I measured my juice in milliliters and weighed my sugar in grams, I made a perfect little syrup, I added just the right hint of alcohol to make it scoopable.\u003c/p>\n\u003cp>I did everything right except allow my ancient ice cream maker's freezing element to get cold enough. When I set my sorbet to churn, it went round and round but, instead of firming up into a silky sorbet, all it managed to do was make itself dizzy. I would have thought three days in a cranked up freezer would have done the trick, but I think it decided do kill itself after bearing witness to my last ice cream experiment, which will more than likely never see the light of day on these pages. I was filled with the same emotion that was conveniently printed on label of the Campari whose content I had so tenderly splashed into my sorbet base:\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-23869\" title=\"Bitter label\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Bitter-label-300x196.jpg\" alt=\"Bitter label\" width=\"300\" height=\"196\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/watch?v=ILWSp0m9G2U\" target=\"_blank\" rel=\"noopener\">What a feeling\u003c/a>. I was also undeniably frustrated but, search as I might, that word was nowhere to be found on any of my ingredient packaging.\u003c/p>\n\u003cp>I had half a mind to just throw everything away and pour myself a drink, but I thought better of it. There was to be no drinking in my immediate future because my creditors depend upon my showing up to work sober.\u003c/p>\n\u003cp>And I couldn't let Miss Cara down. Her comeback is entirely dependent upon the success of this dessert.\u003c/p>\n\u003cp>So I placed my motion sick sorbet base into my refrigerator, and returned to it in the morning. I have to admit that I was rather pleased by the outcome.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-Cara-Granita.jpg\">\u003cimg class=\"alignnone size-medium wp-image-23876\" title=\"Cara Cara Granita\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Cara-Cara-Granita-199x300.jpg\" alt=\"Cara Cara Granita\" width=\"199\" height=\"300\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Irene Irene Cara Cara Orange Granita\u003c/strong>\u003c/p>\n\u003cp>I don't care how much you groan at the name because it's a dessert as refreshing as Miss Cara's voice and as perky as those breasts of hers she so reluctantly showed to that guy with the video camera in the movie \u003cem>Fame\u003c/em>.\u003c/p>\n\u003cp>As I have said before, this recipe is based upon the blood orange sorbet recipe of \u003ca href=\"http://www.davidlebovitz.com/2008/02/blood-orange-so/\" target=\"_blank\" rel=\"noopener\">David Lebovitz\u003c/a>, who has a much better ice cream maker than I do, but is nowhere near as perky as Miss Cara's Cara Caras.\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>• 2 cups (500 ml) freshly squeezed Cara Cara orange juice\u003cbr>\n• 1/4 cup (100 grams) granulated sugar\u003cbr>\n• 3 tablespoons, plus 3 tablespoons (for soaking citrus segments) of Campari\u003cbr>\n• About 1/2 cup of Cara Cara orange flesh, hacked into little pieces\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Put your sugar into a small, non-reactive saucepan. When one says \"non-reactive\" when referring to sauce pans, one means a pan that is made of a material that does not react adversely to acid, such as stainless steel, glass, or ceramics. If you think your saucepan is non-reactive simply because it shows no emotion when you fill it with ingredients and put it over high heat, you are either hopeless in the kitchen or you are an entirely fascinating, innocent creature and I would like to get to know you better.\u003c/p>\n\u003cp>Add just enough juice to saturate you sugar, then heat--stirring frequently-- until the sugar is completely dissolved and you have a lovely little syrup.\u003c/p>\n\u003cp>2. Stir this syrup into your Cara Cara orange juice. Add three tablespoons of Campari and stir well. Pour the mixture into a shallow dish and set in your freezer or the freezer of a good friend or neighbor who will allow you frequent access to his or her kitchen. Let stand in said freezer for about 45 minutes.\u003c/p>\n\u003cp>Toss your chunks of orange with the remaining Campari and place in your refrigerator to chill and marinate, covered.\u003c/p>\n\u003cp>3. When the juice mixture begins to form ice crystals, break them up with a fork, then leave it be for another 20 minutes. Fork the juice again. Repeat until all the juice is frozen. The texture should be grain, which is why the Italians call it granita.This should take roughly 2.5 to 3 hours, depending upon your freezer.\u003c/p>\n\u003cp>If you are lazy, you can simply freeze the juice into one, solid block and shave it up, but then it wouldn't be granita, it would be a \u003cem>sno-cone\u003c/em>.\u003c/p>\n\u003cp>And everyone would know how lazy you were.\u003c/p>\n\u003cp>Or, if you're really, really lazy, don't bother to freeze anything at all, but simply pour the mixture over ice (which someone would have to have pre-frozen), but then it would be called a \u003cem>cocktail\u003c/em>.\u003c/p>\n\u003cp>4. When you feel your granita is ready for its big night, stir in the Campari-soaked orange pieces, spoon into chilled glasses, and serve immediately.\u003c/p>\n\u003cp>And, as you and your guests are eating it and you are receiving their accolades, do your best to come up with ideas for a Maureen McGovern-inspired dessert. Clue: it should be served either \u003ca href=\"http://www.youtube.com/watch?v=m3FGVFAgY_I\" target=\"_blank\" rel=\"noopener\">flaming\u003c/a> or \u003ca href=\"http://www.youtube.com/watch?v=bcLazPauA1c\" target=\"_blank\" rel=\"noopener\">upside down\u003c/a>.\u003c/p>\n\u003cp>Do get back to me. And soon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>*That Electric Company was some sort of genius Oscar-winner mill. Rita Moreno, Morgan Freeman, Irene Cara. There is something to be said for groovy literacy programming.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/roast-beef.jpg\" alt=\"roast beef\" title=\"roast beef\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23701\">\u003cbr>\nRemember how good slices of roast beef smothered with gravy tasted when you were a kid? If you're like me, you haven't eaten this meal in years, and maybe even decades. Other than a holiday standing rib roast, most people now forgo the once archetypal Sunday supper of roast beef, including me. Eating copious amounts of beef is no longer fashionable, with the good reason that it's simply not healthy for you. But when I was confronted with an eye of round roast recently, I just couldn't help myself. Nutrition and food fads took a back seat for the night: I had to make a traditional roast beef with gravy. \u003c/p>\n\u003cp>So what was I doing with an eye of round roast in the first place? Well a few months ago I bought an 1/8 of a grass-fed Sonoma cow. A friend called to say that someone had backed out at the last moment of their share, and when pressed to find someone who would buy into a cow at the last second, she thought of me (which makes sense if you know me). So I now have a freezer full of various cuts of beef -- from soup bones and ground chuck to short ribs and eye of round. \u003c/p>\n\u003cp>Remembering that my mother always used the eye of round for her roast beef, I started to reminisce about my childhood dinners. The idea of beef with gravy and potatoes sounded too good to pass up and so I started searching for a recipe. After digging out numerous cookbooks (including my mega \u003ca href=\"http://www.amazon.com/Essential-New-York-Times-Cookbook/dp/0393061035\">The Essential New York Times Cookbook\u003c/a> and some cumulative family meals cookbooks) and searching online, I was surprised to find that there are hardly any current recipes for roast beef. I hear America's Test Kitchen has a great slow-bake method, but I don't have that book. And so I did what I should have done in the first place; I called my mom. Her recipe was simple: salt and pepper the roast and then bake at 325 for 20 minutes per pound. That's it. \u003c/p>\n\u003cp>Easy enough, but I was fearful that the roast would be dry, so I updated the directions a bit, cooking the meat as I do a chicken: in an enamel cast-iron Dutch oven with the lid on and then raising the temperature and uncovering for 10-15 minutes so the outside browns nicely. \u003c/p>\n\u003cp>The dinner couldn't have been a bigger hit with my family. My kids devoured their first helping and then had seconds while raving about the gravy. The meat was tender and juicy inside but with a nice crust on the outside, and there was plenty of jus to make a large batch of gravy. Plus there were leftovers for sandwiches the next day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now I'm not going to be making roast beef on a regular basis, but I am looking forwarding to revisiting this comforting childhood favorite in another month or two.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/cutting-your-roast-beef.jpg\" alt=\"cutting your roast beef\" title=\"cutting your roast beef\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23697\">\u003c/p>\n\u003cp>\u003cstrong>Updated Classic Roast Beef\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for 4-6 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 2 1/2 - 3 pound eye of round beef roast\u003cbr>\nSalt\u003cbr>\nFreshly cracked ground pepper\u003cbr>\n1/2 tsp your favorite dried herb (I used thyme)\u003c/p>\n\u003cp>\u003cstrong>Beef Gravy\u003c/strong>\u003cbr>\nDripping from the roast beef\u003cbr>\n3/4 - 1 cup beef stock or broth\u003cbr>\n2 Tbsp flour (plus more if needed\u003cbr>\n1 Tbsp butter\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees.\u003c/p>\n\u003cp>2. Sprinkle salt, pepper and herbs on your roast and set in a baking pan (I used a large enamel cast-iron Dutch oven, but you can also use a regular pan and then cover the roast tightly with foil).\u003c/p>\n\u003cp>3. Cook roast for 20 - 25 minutes covered. Turn up heat to 400 degrees, uncover the roast and then set it back in the oven. Bake for 15 more minutes to brown.\u003c/p>\n\u003cp>4. Check temperature (you want your roast to be 145 degrees in the center if you like it medium rare or 140 degrees if you like it rare in the middle. I'm not providing temperatures for medium - well done because then the rest of the roast will be too dried out) and then remove the roast from the oven when ready.\u003c/p>\n\u003cp>5. Set roast on a board or plate to rest (tenting with foil) while you make your gravy.\u003c/p>\n\u003cp>6. Set roasting pan on the stove top. If the drippings have a lot of fat in them, drain all but about 1 Tbsp fat out. If you don’t have much fat, add 2 Tbsp butter instead of one in the next step.\u003c/p>\n\u003cp>7. Heat pan to medium and incorporate the butter into your pan drippings while you add in the flour to create a roux. Add in your beef stock or broth and stir until the gravy is smooth. If it’s too watery, mix about 1 tsp flour into 1/8 cup of broth or stock to create a slurry and then add to the gravy. Add salt and pepper to taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>8. After your roast has rested for 5-7 minutes, cut it into slices and serve topped with gravy.\u003c/p>\n\n",
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"excerpt": "Other than a holiday standing rib roast, most people now forgo the once archetypal Sunday supper of roast beef, including me. Eating copious amounts of beef is no longer fashionable, with the good reason that it's simply not healthy for you. But when I was confronted with an eye of round roast recently, I just couldn't help myself. Nutrition and food fads took a back seat for the night: I had to make a traditional roast beef with gravy. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/roast-beef.jpg\" alt=\"roast beef\" title=\"roast beef\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23701\">\u003cbr>\nRemember how good slices of roast beef smothered with gravy tasted when you were a kid? If you're like me, you haven't eaten this meal in years, and maybe even decades. Other than a holiday standing rib roast, most people now forgo the once archetypal Sunday supper of roast beef, including me. Eating copious amounts of beef is no longer fashionable, with the good reason that it's simply not healthy for you. But when I was confronted with an eye of round roast recently, I just couldn't help myself. Nutrition and food fads took a back seat for the night: I had to make a traditional roast beef with gravy. \u003c/p>\n\u003cp>So what was I doing with an eye of round roast in the first place? Well a few months ago I bought an 1/8 of a grass-fed Sonoma cow. A friend called to say that someone had backed out at the last moment of their share, and when pressed to find someone who would buy into a cow at the last second, she thought of me (which makes sense if you know me). So I now have a freezer full of various cuts of beef -- from soup bones and ground chuck to short ribs and eye of round. \u003c/p>\n\u003cp>Remembering that my mother always used the eye of round for her roast beef, I started to reminisce about my childhood dinners. The idea of beef with gravy and potatoes sounded too good to pass up and so I started searching for a recipe. After digging out numerous cookbooks (including my mega \u003ca href=\"http://www.amazon.com/Essential-New-York-Times-Cookbook/dp/0393061035\">The Essential New York Times Cookbook\u003c/a> and some cumulative family meals cookbooks) and searching online, I was surprised to find that there are hardly any current recipes for roast beef. I hear America's Test Kitchen has a great slow-bake method, but I don't have that book. And so I did what I should have done in the first place; I called my mom. Her recipe was simple: salt and pepper the roast and then bake at 325 for 20 minutes per pound. That's it. \u003c/p>\n\u003cp>Easy enough, but I was fearful that the roast would be dry, so I updated the directions a bit, cooking the meat as I do a chicken: in an enamel cast-iron Dutch oven with the lid on and then raising the temperature and uncovering for 10-15 minutes so the outside browns nicely. \u003c/p>\n\u003cp>The dinner couldn't have been a bigger hit with my family. My kids devoured their first helping and then had seconds while raving about the gravy. The meat was tender and juicy inside but with a nice crust on the outside, and there was plenty of jus to make a large batch of gravy. Plus there were leftovers for sandwiches the next day.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now I'm not going to be making roast beef on a regular basis, but I am looking forwarding to revisiting this comforting childhood favorite in another month or two.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/cutting-your-roast-beef.jpg\" alt=\"cutting your roast beef\" title=\"cutting your roast beef\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23697\">\u003c/p>\n\u003cp>\u003cstrong>Updated Classic Roast Beef\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for 4-6 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 2 1/2 - 3 pound eye of round beef roast\u003cbr>\nSalt\u003cbr>\nFreshly cracked ground pepper\u003cbr>\n1/2 tsp your favorite dried herb (I used thyme)\u003c/p>\n\u003cp>\u003cstrong>Beef Gravy\u003c/strong>\u003cbr>\nDripping from the roast beef\u003cbr>\n3/4 - 1 cup beef stock or broth\u003cbr>\n2 Tbsp flour (plus more if needed\u003cbr>\n1 Tbsp butter\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees.\u003c/p>\n\u003cp>2. Sprinkle salt, pepper and herbs on your roast and set in a baking pan (I used a large enamel cast-iron Dutch oven, but you can also use a regular pan and then cover the roast tightly with foil).\u003c/p>\n\u003cp>3. Cook roast for 20 - 25 minutes covered. Turn up heat to 400 degrees, uncover the roast and then set it back in the oven. Bake for 15 more minutes to brown.\u003c/p>\n\u003cp>4. Check temperature (you want your roast to be 145 degrees in the center if you like it medium rare or 140 degrees if you like it rare in the middle. I'm not providing temperatures for medium - well done because then the rest of the roast will be too dried out) and then remove the roast from the oven when ready.\u003c/p>\n\u003cp>5. Set roast on a board or plate to rest (tenting with foil) while you make your gravy.\u003c/p>\n\u003cp>6. Set roasting pan on the stove top. If the drippings have a lot of fat in them, drain all but about 1 Tbsp fat out. If you don’t have much fat, add 2 Tbsp butter instead of one in the next step.\u003c/p>\n\u003cp>7. Heat pan to medium and incorporate the butter into your pan drippings while you add in the flour to create a roux. Add in your beef stock or broth and stir until the gravy is smooth. If it’s too watery, mix about 1 tsp flour into 1/8 cup of broth or stock to create a slurry and then add to the gravy. Add salt and pepper to taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>8. After your roast has rested for 5-7 minutes, cut it into slices and serve topped with gravy.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\" alt=\"Hank Shaw\" title=\"Hank Shaw\" width=\"250\" height=\"366\" class=\"alignleft size-full wp-image-23621\">\u003c/a>If there is ever a nuclear war or our food system completely falls apart, I'm heading to Hank Shaw's house. Besides being an avid hunter and gardener, Hank is a highly experienced forager -- which means that he's likely to be one of the few people who continue to eat well when the world is on its last legs (assuming we haven't destroyed all plant and animal life, too). Lucky for us, he chronicles his adventures on his blog, \u003ca href=\"http://honest-food.net/\" title=\"Hunter Angler Gardener Cook\">Hunter Angler Gardener Cook\u003c/a>, and is about to release a cookbook/wild food guide, \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\">Hunt Gather Cook\u003c/a>.\u003c/p>\n\u003cp>I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>, which you will find at the end of the interview.\u003c/p>\n\u003cp>Happy foraging!\u003c/p>\n\u003cp>\u003cstrong>How do you define \"foraging?\" What sort of things do foragers do? \u003c/strong>\u003c/p>\n\u003cp>I think of foraging as the gathering of wild plants and mushrooms, and, to a lesser extent, shellfish such as clams and mussels. For me, foraging is when you go looking for things that don’t run away. Hunting and fishing involves catching more mobile fare.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Foraging can be as easy as eating the weeds around your house -- you’ll likely find dandelion, wild lettuce, chickweed, plantain, wild mustard and possibly wild onions and salsify root in vacant lots and yards around the Bay Area. Or, foraging can be as tough as digging giant geoduck clams (pronounced \u003cem>gooey-duck\u003c/em>), which live three feet under the sand and are only accessible at extreme low tides a few times each year. Picking berries is easy. Picking owl limpets off storm-tossed rocks in Bodega Bay is not.\u003c/p>\n\u003cp> \u003cstrong>Foraging has become more popular over the past few years. Any ideas why? \u003c/strong>\u003c/p>\n\u003cp>People are yearning to be closer to their food, to know where it comes from and to eat with a sense of place on the plate. To eat abalone is to be Californian. To eat wild rice is to link yourself to the great Northwoods of Minnesota, Wisconsin and Michigan. Nothing is more local, more seasonal -- and, when done responsibly, more sustainable -- than incorporating wild food into your diet. \u003c/p>\n\u003cp>Foraging gets you out into the world, into the fresh air and into close contact with Nature. We are all so busy that maybe the simple act of hiking with a purpose provides the spark we need to get the hell away from the computer, whether it’s to bring back huckleberries for a pie or a deer for a full winter’s worth of meals. Foraging allows us to flirt with the wild. \u003c/p>\n\u003cp>I can walk nearly anywhere and spot edible plants and animals. Knowing that not everyone possesses that skill is a heady, powerful rush. I know I am not alone in that feeling, and many new foragers describe something similar to me when they find a good stash of nettles, or morels, or butter clams.\u003cbr>\n \u003cbr>\n\u003cstrong>What can a Bay Area person find in their area? Any ideas for tasty things the average Joe or Jane should keep an eye out for? \u003c/strong> \u003c/p>\n\u003cp>\"Yard weeds\" are a great place to start. I wrote a \u003ca href=\"http://honest-food.net/2010/02/19/eat-your-lawn/\" title=\"Lawn Foraging Help\">primer on lawn foraging\u003c/a> a while back that runs through the basics. Mostly these are salad greens, and right now is prime time for them all.\u003c/p>\n\u003cp>Blackberries are a good one. Everyone knows what they look like, and they are everywhere. Put on some gloves and get out there in July and August. We also have great huckleberry picking around here. Huckleberries are a lot like blueberries, only a little spicier, a little more tart. There are \u003ca href=\"http://honest-food.net/2010/09/03/berries-of-the-coastal-range/\" title=\"Foraging Coastal Berries\">other berries around, too\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://honest-food.net/2010/07/25/playing-with-fennel/\" title=\"Foraging Fennel\">Fennel is another easy one\u003c/a>. Fennel is native to the Mediterranean, but it was brought to California by Italian immigrants a century ago and has naturalized here. It is the same fennel you get in the store, only denser and more flavorful; it will not have big, fat bulbs, though.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\" alt=\"Foraged Salad\" title=\"Foraged Salad\" width=\"450\" height=\"285\" class=\"aligncenter size-full wp-image-23623\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Are there any dangerous foods that locals should avoid? What are your thoughts on the general dangers of foraging? \u003c/strong> \u003c/p>\n\u003cp>Everything has its dangers. Mushrooms, especially. I came very close to poisoning myself recently. I thought I had a fried-chicken mushroom: It met every descriptor, except the \u003ca href=\"http://www.mushroomexpert.com/spore_print.html\" title=\"What is a spore print\">spore print\u003c/a>. Had I been foolish enough to not take a spore print, who knows what might have happened? That said, chanterelles and morels are pretty easy to identify. Buy a good guidebook (I recommend David Arora’s \u003ca href=\"http://www.amazon.com/gp/product/0898153883?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0898153883\" rel=\"nofollow\" title=\"Mushroom Hunting Guidebook\">All that the Rain Promises and More\u003c/a>), learn it, and go slow.\u003c/p>\n\u003cp>This is also true for plants. There are lots of good guidebooks for West Coast foraging. Pick one up and study it, and then bring it into the field with you. Never eat something you \u003cstrong>cannot absolutely identify\u003c/strong>. \u003c/p>\n\u003cp>You will also meet up with ticks, bees, wasps, and, occasionally, rattlesnakes. It’s an occupational hazard. Bears and lions are around in the mountains, too, but they will not generally bother you. I’ve seen both animals several times while foraging. I gotta admit I was a little unnerved by the kitty, though. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\" alt=\"Shaking Fennel Pollen\" title=\"Shaking Fennel Pollen\" width=\"450\" height=\"276\" class=\"aligncenter size-full wp-image-23624\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Say a person wants to learn more about foraging before setting out on their own. Where should they go for more information? Should they take lessons or go on foraging walks? Where can they find such a thing? \u003c/strong> \u003c/p>\n\u003cp>I know that some people do conduct foraging walks, but I have not been on one since I was 11 years old -- and that was in New Jersey. I’d contact \u003ca href=\"http://foragesf.com/\" title=\"Bay Area Foraging\">Iso Rabins with Forage SF\u003c/a> for more on that one. As for me, I learned everything I know from experience, from books, and from being with knowledgeable friends. If you are into mushrooms, however, there are several \u003ca href=\"http://www.mssf.org/\" title=\"Mycological Society of San Francisco\">excellent mycological societies around the Bay Area\u003c/a>. Join one, go on a foray, and learn. It’s a cool experience. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad-247x300.png\" alt=\"Hunt Gather Cook\" title=\"Hunt Gather Cook\" width=\"247\" height=\"300\" class=\"alignleft size-medium wp-image-23622\">\u003c/a>\u003cstrong>Can you tell us a little bit about your book? What topics does it cover? Will a Bay Area person be able to put it to good use? How about a person in other parts of the country? \u003c/strong> \u003c/p>\n\u003cp>The book is called \u003ca href=\"http://honest-food.net/2010/12/13/my-book-edges-toward-reality/\" title=\"Foraging Cookbook\">Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/a>, and it is intended as a guide and cookbook for anyone who wants to make wild foods part of their diet -- or for someone who already does fish, forage or hunt, this book will help expand their knowledge. A lot of people just forage, but don’t hunt or fish. A lot of hunters don’t know much about foraging, and a lot of anglers don’t understand hunting. This book brings it all together, with recipes at the end of each chapter. Some of those recipes are basic, like buttermilk fried rabbit, but others push the edges of wild game cooking, like wild boar liver crème caramel.\u003c/p>\n\u003cp>But I think the most important, the most unique piece of this book is the hunting section. Very few books have ever been written for adults who want to start hunting but have no idea how to go about it. Most intro-to-hunting books are geared for little kids. I include extended chapters on everything from hunting rabbits to deer to waterfowl, wild boar and upland game such as pheasants. Not a week goes by when I don’t receive an email from a reader of my blog who wants more information about how to start hunting. This book is an attempt to help.\u003c/p>\n\u003cp>As for the Bay Area, it is an integral part of my blog, \u003ca href=\"http://honest-food.net/about/\" title=\"Hank Shaw's Food Blog\">Hunter Angler Gardener Cook\u003c/a>, and since the book is an outgrowth of the blog, it follows that anyone living in the region will get a lot out of the book. There is not one chapter that is not relevant to someone living in NorCal. \u003c/p>\n\u003cp>That said, I have lived (and fished, hunted and foraged) in New Jersey, New York, Virginia, Minnesota and Wisconsin, and I have visited many other states in search of wild food. Just as there is no chapter that excludes California, no chapter excludes the rest of the country as well. Sure, there may not be highbush cranberries here in NorCal, but the Midwest doesn’t have manzanita or madrone. I write about all of them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\" alt=\"Huckleberry Muffins\" title=\"Huckleberry Muffins\" width=\"450\" height=\"299\" class=\"aligncenter size-full wp-image-23625\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>When does the book come out, and where can we get more information? \u003c/strong> \u003c/p>\n\u003cp>\u003cem> Hunt, Gather, Cook\u003c/em> comes out May 26. It is already available for pre-order on the various online booksellers such as \u003ca href=\"http://www.amazon.com/gp/product/1605293202?ie=UTF8&tag=hunanggarcoo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1605293202\" title=\"Hunt Gather Cook\" rel=\"nofollow\">Amazon.com\u003c/a> and \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\" rel=\"nofollow\">Powell’s\u003c/a>. Once the book is released, I will be setting up a series of events in the Bay Area and beyond -- cooking demos, readings, even fishing and foraging trips. You can get updated information about both the book and where I will be doing events on my blog, \u003ca href=\"http://honest-food.net/\" title=\"Honest Food\">Honest-food.net\u003c/a>, and by following me on Twitter under \u003ca href=\"http://twitter.com/#!/hank_shaw\" title=\"Hank Shaw Twitter\">@Hank_Shaw\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Fennel and Tomato Pasta Sauce\u003c/strong>\u003cbr>\n\u003cem>By Hank Shaw, Hunter Angler Gardener Cook\u003c/em>\u003c/p>\n\u003cp>Tomatoes and fennel pair well together, and this recipe is wonderful with the baby fennel that is sprouting all over the Bay Area right now. The sauce gets an added anise hit with a splash of \u003ca href=\"http://www.greecefoods.com/ouzo/\" title=\"What Is Ouzo\">Ouzo\u003c/a> or \u003ca href=\"http://www.foodreference.com/html/a-pernod.html\" title=\"What Is Pernod\">Pernod\u003c/a>, just to liven things up.\u003c/p>\n\u003cp>It is a great vegetarian sauce to serve with pasta, ideally a long pasta like spaghetti, bucatini or even homemade tagliatelle. Once you make the sauce, it will store in the fridge for 10 days or so. You can also freeze it.\u003cbr>\n\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons olive oil\u003cbr>\n1 cup wild fennel, finely chopped\u003cbr>\n1/2 onion, finely chopped\u003cbr>\n1 garlic clove, chopped\u003cbr>\n1/4 cup ouzo or other anise-flavored liqueur\u003cbr>\n1 quart tomato sauce or crushed tomatoes\u003cbr>\n1 tablespoon honey\u003cbr>\n1 tablespoon mint or lemon verbena, chopped\u003cbr>\nSalt to taste\u003cbr>\nPecorino cheese to garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Heat the olive oil over medium-high heat in a wide, deep pan or a large pot. When the oil is hot, add the fennel and onion and saute for 4-5 minutes, until the veggies are translucent. Don’t let the veggies brown — turn down the heat if you need to. Add the garlic and saute for another minute or two.\u003c/p>\n\u003cp>2. Pour in the ouzo and let this boil until it is reduced by half. Add the crushed tomatoes, honey and mint and mix well. Taste for salt and add some if needed. Let this simmer gently for 30 minutes. \u003c/p>\n\u003cp>3. Put the sauce into a blender or food processor and puree. Pour the blended sauce back into the pot and bring to a simmer. You’re ready to serve. This is a powerful sauce, so use less than you think you need at first. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>(Note: Photos courtesy of the fabulous \u003ca href=\"http://www.heyserphoto.com/index2.php\" title=\"Food and Hunting Photographer\">Holly Heyser\u003c/a>)\u003c/p>\n\n",
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"excerpt": "I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\" alt=\"Hank Shaw\" title=\"Hank Shaw\" width=\"250\" height=\"366\" class=\"alignleft size-full wp-image-23621\">\u003c/a>If there is ever a nuclear war or our food system completely falls apart, I'm heading to Hank Shaw's house. Besides being an avid hunter and gardener, Hank is a highly experienced forager -- which means that he's likely to be one of the few people who continue to eat well when the world is on its last legs (assuming we haven't destroyed all plant and animal life, too). Lucky for us, he chronicles his adventures on his blog, \u003ca href=\"http://honest-food.net/\" title=\"Hunter Angler Gardener Cook\">Hunter Angler Gardener Cook\u003c/a>, and is about to release a cookbook/wild food guide, \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\">Hunt Gather Cook\u003c/a>.\u003c/p>\n\u003cp>I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>, which you will find at the end of the interview.\u003c/p>\n\u003cp>Happy foraging!\u003c/p>\n\u003cp>\u003cstrong>How do you define \"foraging?\" What sort of things do foragers do? \u003c/strong>\u003c/p>\n\u003cp>I think of foraging as the gathering of wild plants and mushrooms, and, to a lesser extent, shellfish such as clams and mussels. For me, foraging is when you go looking for things that don’t run away. Hunting and fishing involves catching more mobile fare.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Foraging can be as easy as eating the weeds around your house -- you’ll likely find dandelion, wild lettuce, chickweed, plantain, wild mustard and possibly wild onions and salsify root in vacant lots and yards around the Bay Area. Or, foraging can be as tough as digging giant geoduck clams (pronounced \u003cem>gooey-duck\u003c/em>), which live three feet under the sand and are only accessible at extreme low tides a few times each year. Picking berries is easy. Picking owl limpets off storm-tossed rocks in Bodega Bay is not.\u003c/p>\n\u003cp> \u003cstrong>Foraging has become more popular over the past few years. Any ideas why? \u003c/strong>\u003c/p>\n\u003cp>People are yearning to be closer to their food, to know where it comes from and to eat with a sense of place on the plate. To eat abalone is to be Californian. To eat wild rice is to link yourself to the great Northwoods of Minnesota, Wisconsin and Michigan. Nothing is more local, more seasonal -- and, when done responsibly, more sustainable -- than incorporating wild food into your diet. \u003c/p>\n\u003cp>Foraging gets you out into the world, into the fresh air and into close contact with Nature. We are all so busy that maybe the simple act of hiking with a purpose provides the spark we need to get the hell away from the computer, whether it’s to bring back huckleberries for a pie or a deer for a full winter’s worth of meals. Foraging allows us to flirt with the wild. \u003c/p>\n\u003cp>I can walk nearly anywhere and spot edible plants and animals. Knowing that not everyone possesses that skill is a heady, powerful rush. I know I am not alone in that feeling, and many new foragers describe something similar to me when they find a good stash of nettles, or morels, or butter clams.\u003cbr>\n \u003cbr>\n\u003cstrong>What can a Bay Area person find in their area? Any ideas for tasty things the average Joe or Jane should keep an eye out for? \u003c/strong> \u003c/p>\n\u003cp>\"Yard weeds\" are a great place to start. I wrote a \u003ca href=\"http://honest-food.net/2010/02/19/eat-your-lawn/\" title=\"Lawn Foraging Help\">primer on lawn foraging\u003c/a> a while back that runs through the basics. Mostly these are salad greens, and right now is prime time for them all.\u003c/p>\n\u003cp>Blackberries are a good one. Everyone knows what they look like, and they are everywhere. Put on some gloves and get out there in July and August. We also have great huckleberry picking around here. Huckleberries are a lot like blueberries, only a little spicier, a little more tart. There are \u003ca href=\"http://honest-food.net/2010/09/03/berries-of-the-coastal-range/\" title=\"Foraging Coastal Berries\">other berries around, too\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://honest-food.net/2010/07/25/playing-with-fennel/\" title=\"Foraging Fennel\">Fennel is another easy one\u003c/a>. Fennel is native to the Mediterranean, but it was brought to California by Italian immigrants a century ago and has naturalized here. It is the same fennel you get in the store, only denser and more flavorful; it will not have big, fat bulbs, though.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\" alt=\"Foraged Salad\" title=\"Foraged Salad\" width=\"450\" height=\"285\" class=\"aligncenter size-full wp-image-23623\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Are there any dangerous foods that locals should avoid? What are your thoughts on the general dangers of foraging? \u003c/strong> \u003c/p>\n\u003cp>Everything has its dangers. Mushrooms, especially. I came very close to poisoning myself recently. I thought I had a fried-chicken mushroom: It met every descriptor, except the \u003ca href=\"http://www.mushroomexpert.com/spore_print.html\" title=\"What is a spore print\">spore print\u003c/a>. Had I been foolish enough to not take a spore print, who knows what might have happened? That said, chanterelles and morels are pretty easy to identify. Buy a good guidebook (I recommend David Arora’s \u003ca href=\"http://www.amazon.com/gp/product/0898153883?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0898153883\" rel=\"nofollow\" title=\"Mushroom Hunting Guidebook\">All that the Rain Promises and More\u003c/a>), learn it, and go slow.\u003c/p>\n\u003cp>This is also true for plants. There are lots of good guidebooks for West Coast foraging. Pick one up and study it, and then bring it into the field with you. Never eat something you \u003cstrong>cannot absolutely identify\u003c/strong>. \u003c/p>\n\u003cp>You will also meet up with ticks, bees, wasps, and, occasionally, rattlesnakes. It’s an occupational hazard. Bears and lions are around in the mountains, too, but they will not generally bother you. I’ve seen both animals several times while foraging. I gotta admit I was a little unnerved by the kitty, though. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\" alt=\"Shaking Fennel Pollen\" title=\"Shaking Fennel Pollen\" width=\"450\" height=\"276\" class=\"aligncenter size-full wp-image-23624\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Say a person wants to learn more about foraging before setting out on their own. Where should they go for more information? Should they take lessons or go on foraging walks? Where can they find such a thing? \u003c/strong> \u003c/p>\n\u003cp>I know that some people do conduct foraging walks, but I have not been on one since I was 11 years old -- and that was in New Jersey. I’d contact \u003ca href=\"http://foragesf.com/\" title=\"Bay Area Foraging\">Iso Rabins with Forage SF\u003c/a> for more on that one. As for me, I learned everything I know from experience, from books, and from being with knowledgeable friends. If you are into mushrooms, however, there are several \u003ca href=\"http://www.mssf.org/\" title=\"Mycological Society of San Francisco\">excellent mycological societies around the Bay Area\u003c/a>. Join one, go on a foray, and learn. It’s a cool experience. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad-247x300.png\" alt=\"Hunt Gather Cook\" title=\"Hunt Gather Cook\" width=\"247\" height=\"300\" class=\"alignleft size-medium wp-image-23622\">\u003c/a>\u003cstrong>Can you tell us a little bit about your book? What topics does it cover? Will a Bay Area person be able to put it to good use? How about a person in other parts of the country? \u003c/strong> \u003c/p>\n\u003cp>The book is called \u003ca href=\"http://honest-food.net/2010/12/13/my-book-edges-toward-reality/\" title=\"Foraging Cookbook\">Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/a>, and it is intended as a guide and cookbook for anyone who wants to make wild foods part of their diet -- or for someone who already does fish, forage or hunt, this book will help expand their knowledge. A lot of people just forage, but don’t hunt or fish. A lot of hunters don’t know much about foraging, and a lot of anglers don’t understand hunting. This book brings it all together, with recipes at the end of each chapter. Some of those recipes are basic, like buttermilk fried rabbit, but others push the edges of wild game cooking, like wild boar liver crème caramel.\u003c/p>\n\u003cp>But I think the most important, the most unique piece of this book is the hunting section. Very few books have ever been written for adults who want to start hunting but have no idea how to go about it. Most intro-to-hunting books are geared for little kids. I include extended chapters on everything from hunting rabbits to deer to waterfowl, wild boar and upland game such as pheasants. Not a week goes by when I don’t receive an email from a reader of my blog who wants more information about how to start hunting. This book is an attempt to help.\u003c/p>\n\u003cp>As for the Bay Area, it is an integral part of my blog, \u003ca href=\"http://honest-food.net/about/\" title=\"Hank Shaw's Food Blog\">Hunter Angler Gardener Cook\u003c/a>, and since the book is an outgrowth of the blog, it follows that anyone living in the region will get a lot out of the book. There is not one chapter that is not relevant to someone living in NorCal. \u003c/p>\n\u003cp>That said, I have lived (and fished, hunted and foraged) in New Jersey, New York, Virginia, Minnesota and Wisconsin, and I have visited many other states in search of wild food. Just as there is no chapter that excludes California, no chapter excludes the rest of the country as well. Sure, there may not be highbush cranberries here in NorCal, but the Midwest doesn’t have manzanita or madrone. I write about all of them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\" alt=\"Huckleberry Muffins\" title=\"Huckleberry Muffins\" width=\"450\" height=\"299\" class=\"aligncenter size-full wp-image-23625\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>When does the book come out, and where can we get more information? \u003c/strong> \u003c/p>\n\u003cp>\u003cem> Hunt, Gather, Cook\u003c/em> comes out May 26. It is already available for pre-order on the various online booksellers such as \u003ca href=\"http://www.amazon.com/gp/product/1605293202?ie=UTF8&tag=hunanggarcoo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1605293202\" title=\"Hunt Gather Cook\" rel=\"nofollow\">Amazon.com\u003c/a> and \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\" rel=\"nofollow\">Powell’s\u003c/a>. Once the book is released, I will be setting up a series of events in the Bay Area and beyond -- cooking demos, readings, even fishing and foraging trips. You can get updated information about both the book and where I will be doing events on my blog, \u003ca href=\"http://honest-food.net/\" title=\"Honest Food\">Honest-food.net\u003c/a>, and by following me on Twitter under \u003ca href=\"http://twitter.com/#!/hank_shaw\" title=\"Hank Shaw Twitter\">@Hank_Shaw\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Fennel and Tomato Pasta Sauce\u003c/strong>\u003cbr>\n\u003cem>By Hank Shaw, Hunter Angler Gardener Cook\u003c/em>\u003c/p>\n\u003cp>Tomatoes and fennel pair well together, and this recipe is wonderful with the baby fennel that is sprouting all over the Bay Area right now. The sauce gets an added anise hit with a splash of \u003ca href=\"http://www.greecefoods.com/ouzo/\" title=\"What Is Ouzo\">Ouzo\u003c/a> or \u003ca href=\"http://www.foodreference.com/html/a-pernod.html\" title=\"What Is Pernod\">Pernod\u003c/a>, just to liven things up.\u003c/p>\n\u003cp>It is a great vegetarian sauce to serve with pasta, ideally a long pasta like spaghetti, bucatini or even homemade tagliatelle. Once you make the sauce, it will store in the fridge for 10 days or so. You can also freeze it.\u003cbr>\n\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons olive oil\u003cbr>\n1 cup wild fennel, finely chopped\u003cbr>\n1/2 onion, finely chopped\u003cbr>\n1 garlic clove, chopped\u003cbr>\n1/4 cup ouzo or other anise-flavored liqueur\u003cbr>\n1 quart tomato sauce or crushed tomatoes\u003cbr>\n1 tablespoon honey\u003cbr>\n1 tablespoon mint or lemon verbena, chopped\u003cbr>\nSalt to taste\u003cbr>\nPecorino cheese to garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Heat the olive oil over medium-high heat in a wide, deep pan or a large pot. When the oil is hot, add the fennel and onion and saute for 4-5 minutes, until the veggies are translucent. Don’t let the veggies brown — turn down the heat if you need to. Add the garlic and saute for another minute or two.\u003c/p>\n\u003cp>2. Pour in the ouzo and let this boil until it is reduced by half. Add the crushed tomatoes, honey and mint and mix well. Taste for salt and add some if needed. Let this simmer gently for 30 minutes. \u003c/p>\n\u003cp>3. Put the sauce into a blender or food processor and puree. Pour the blended sauce back into the pot and bring to a simmer. You’re ready to serve. This is a powerful sauce, so use less than you think you need at first. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"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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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"science-friday": {
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