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"disqusTitle": "Superfood Kale",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-13.jpg\" alt=\"Tuscan Kale Caesar Salad\" title=\"Tuscan Kale Caesar Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-23430\">\u003c/a>\u003cbr>\n\u003cem>Tuscan Kale Caesar Salad\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.peertrainer.com/DFcaloriecounterB.aspx?id=2666\">Kale\u003c/a> is insanely good for you. It's packed with Vitamins A & C, and is also rich in beta carotene, potassium, calcium, and phytonutrients that are believed to help fight cancer and repair cells. Kale is like the Hulk of cruciferous vegetables, bulging with nutrients and antioxidant properties. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-7.jpg\" alt=\"Kale nutritional info\" title=\"Kale nutritional info\" width=\"500\" height=\"105\" class=\"alignnone size-full wp-image-23427\">\u003c/a>\u003cbr>\n\u003cem>Serving Size 1 cup, chopped (67 g). Percent Daily Values are based on a 2,000 calorie diet. (Source: \u003ca href=\"http://www.peertrainer.com/DFcaloriecounterB.aspx?id=2666\">Peer Trainer\u003c/a>)\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>But with all healthy foods, comes the question of taste. It may be a superfood uber-veggie, but if it doesn't taste good, I'm not gonna eat it. (I'm a grown up so I'm allowed to say that). Kale newbies may be dubious, but with the right preparation and wise selection of the type of kale to best fit the dish, this healthy, versatile veggie will become a staple in your diet before you know it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-montage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-montage-1.jpg\" alt=\"curly Scots kale and Tuscan kale\" title=\"curly Scots kale and Tuscan kale\" width=\"500\" height=\"236\" class=\"alignnone size-full wp-image-23429\">\u003c/a>\u003cbr>\n\u003cem>Left: Scots kale; Right: Tuscan kale (Photo credit: Tuscan kale by Greg Henry, SippitySup)\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I most often see two different types of kale at the market. \u003cstrong>Curly Scots kale\u003c/strong> and \u003cstrong>Tuscan kale\u003c/strong> (also called cavolo nero, black cabbage, lacinato, or dinosaur kale). Curly kale has a hearty texture and a brassy minerality to it. This type of kale lends itself well to wintry \u003ca href=\"http://www.epicurious.com/recipes/food/views/Kale-and-White-Bean-Soup-106153\">soups\u003c/a>, stews, even pasta dishes. Either way, it's best cooked to soften the bite a bit. For raw preparations, like salads, or a simple sauté, I much prefer Tuscan kale. I tried making a version of Caesar Salad using both varieties and found that the curly kale was tough to eat raw (like eating raw broccoli), while the Tuscan kale's texture was much more amenable and still held up well under dressing.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-caesar-salad-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-caesar-salad-1.jpg\" alt=\"Tuscan Kale Caesar Salad\" title=\"Tuscan Kale Caesar Salad\" width=\"500\" height=\"355\" class=\"alignnone size-full wp-image-23428\">\u003c/a>\u003cbr>\n\u003cem>Tuscan Kale Caesar Salad\u003c/em>\u003c/p>\n\u003cp>Lately I've been obsessed with this \u003cstrong>Tuscan Kale Caesar Salad\u003c/strong>. Adapted from Melissa Clark's recipe from \u003cem>In the Kitchen with a Good Appetite\u003c/em>, I replace pecorino with parmigiano, and add salty, briny anchovies to create a Caesar dressing. I'm a big proponent of chopping my salads, and this one is no exception. Here, I chiffonade big leafy bunches of kale into a pile of ribbons before tossing them in my thick, creamy dressing. Greg from \u003ca href=\"http://www.sippitysup.com/market-matters-tuscan-kale-raw-slaw\">SippitySup\u003c/a> makes a very similar riff on this recipe too. \u003c/p>\n\u003cp>Kale isn't limited to raw preparations, although there is a lot you can do with it on the \u003ca href=\"http://www.saveur.com/article/Recipes/Kale-and-Avocado-Salad\">salad\u003c/a>-front. The versatility of this superfood is astounding. You can stir it into mashed potatoes, blend it into a pasta sauce, make oven-baked \u003ca href=\"http://smittenkitchen.com/2010/03/baked-kale-chips/\">chips\u003c/a> out of it, you can even pulverize said baked chips and sprinkle it over \u003ca href=\"http://smittenkitchen.com/2010/03/baked-kale-chips/\">popcorn\u003c/a>! Here are some of my favorite kale inspirations: \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-1.jpg\" alt=\"Kale with raisins and pine nuts\" title=\"Kale with raisins and pine nuts\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-23424\">\u003c/a>\u003cbr>\n\u003cem>(Photo credit: Marc Matsumoto, No Recipes)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://norecipes.com/blog/2011/01/26/kale-recipe/\">Sauteed Kale with Raisins & Pine Nuts\u003c/a>, for a sweet, nutty, side dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-5.jpg\" alt=\"Kale and Olive Oil Mashed Potatoes\" title=\"Kale and Olive Oil Mashed Potatoes\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-23426\">\u003c/a>\u003cbr>\n\u003cem>(Photo credit: Heidi Swanson, 101 Cookbooks) \u003c/em>\u003c/p>\n\u003cp>Our super green makes even mashed potatoes seem virtuous in this \u003ca href=\"http://www.101cookbooks.com/archives/001566.html\">Kale and Olive Oil Mashed Potatoes\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-2.jpg\" alt=\"Winter Pasta with kale sauce\" title=\"Winter Pasta with kale sauce\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-23425\">\u003c/a>\u003cbr>\n\u003cem>(Photo credit: Heidi Swanson, 101 Cookbooks) \u003c/em>\u003c/p>\n\u003cp>This recipe for \u003ca href=\"http://www.101cookbooks.com/archives/winter-pasta-recipe.html\">Winter Pasta\u003c/a> turns pureed kale into a sauce. This pasta dish would be great hot or cold.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-14.jpg\" alt=\"Kale Chips\" title=\"Kale Chips\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-23431\">\u003c/a>\u003cbr>\n\u003cem>Kale Chips\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://smittenkitchen.com/2010/03/baked-kale-chips/\">Kale Chips\u003c/a> make a great crispy snack. Experiment with different seasonings for variety (Old Bay, parmesan, cayenne, vinegar). In fact, the dressing from the \u003cstrong>Kale Caesar Salad\u003c/strong> gave my kale chips good cheesy, salty flavor. Just toss the kale in the dressing before baking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-4.jpg\" alt=\"Kale-Sprinkled Popcorn\" title=\"Kale-Sprinkled Popcorn\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-23438\">\u003c/a>\u003cbr>\n\u003cem>(Photo credit: Deb Perelman, Smitten Kitchen)\u003c/em>\u003c/p>\n\u003cp>And finally, my favorite way of getting in veggies. No one will suspect healthy vitamins hiding out in a big bowl of \u003ca href=\"http://smittenkitchen.com/2010/03/baked-kale-chips/\">Kale-Dusted Popcorn\u003c/a>.\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Kale Caesar Salad\u003c/strong>\u003cbr>\nFresh, cruciferous ribbons of green coated in salty, garlicky, lemony dressing. This raw Tuscan Kale salad is astonishingly addictive.\u003cbr>\n\u003cem>Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with a Good Appetite.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch Tuscan kale (also called cavolo nero, black cabbage, lacinato, or dinosaur kale)\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the dressing\u003c/em>:\u003c/strong> (Makes 1 cup)\u003cbr>\n2-oz flat fillets of anchovies packed in olive oil\u003cbr>\n1 garlic clove\u003cbr>\n½ teaspoon kosher salt\u003cbr>\n½ cup grated parmigiano cheese\u003cbr>\n½ cup extra-virgin olive oil\u003cbr>\nJuice & zest of 1 lemon\u003cbr>\nFreshly ground black pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Rinse the kale thoroughly and shake dry. Trim the bottom few inches of the kale stems and discard. Roll the leaves up lengthwise and chiffonade them so that you get thin ribbons. Place in a large bowl.\u003c/li>\n\u003cli>Using a food processor or blender, combine all the ingredients for the dressing except the olive oil. Blend until everything is combined. While the food processor/blender is running, slowly drizzle in the olive oil. \u003c/li>\n\u003cli>Toss the kale with as much dressing as you'd like (this recipe makes more than enough – I like to keep extra in the fridge). Let sit for at least 5 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: This salad is great for parties because it gets better as the leaves absorb the dressing. Unlike more delicate greens, the kale stands up well and won't get all wilty on you.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-13.jpg\" alt=\"Tuscan Kale Caesar Salad\" title=\"Tuscan Kale Caesar Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-23430\">\u003c/a>\u003cbr>\n\u003cem>Tuscan Kale Caesar Salad\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.peertrainer.com/DFcaloriecounterB.aspx?id=2666\">Kale\u003c/a> is insanely good for you. It's packed with Vitamins A & C, and is also rich in beta carotene, potassium, calcium, and phytonutrients that are believed to help fight cancer and repair cells. Kale is like the Hulk of cruciferous vegetables, bulging with nutrients and antioxidant properties. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-7.jpg\" alt=\"Kale nutritional info\" title=\"Kale nutritional info\" width=\"500\" height=\"105\" class=\"alignnone size-full wp-image-23427\">\u003c/a>\u003cbr>\n\u003cem>Serving Size 1 cup, chopped (67 g). Percent Daily Values are based on a 2,000 calorie diet. (Source: \u003ca href=\"http://www.peertrainer.com/DFcaloriecounterB.aspx?id=2666\">Peer Trainer\u003c/a>)\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>But with all healthy foods, comes the question of taste. It may be a superfood uber-veggie, but if it doesn't taste good, I'm not gonna eat it. (I'm a grown up so I'm allowed to say that). Kale newbies may be dubious, but with the right preparation and wise selection of the type of kale to best fit the dish, this healthy, versatile veggie will become a staple in your diet before you know it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-montage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-montage-1.jpg\" alt=\"curly Scots kale and Tuscan kale\" title=\"curly Scots kale and Tuscan kale\" width=\"500\" height=\"236\" class=\"alignnone size-full wp-image-23429\">\u003c/a>\u003cbr>\n\u003cem>Left: Scots kale; Right: Tuscan kale (Photo credit: Tuscan kale by Greg Henry, SippitySup)\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I most often see two different types of kale at the market. \u003cstrong>Curly Scots kale\u003c/strong> and \u003cstrong>Tuscan kale\u003c/strong> (also called cavolo nero, black cabbage, lacinato, or dinosaur kale). Curly kale has a hearty texture and a brassy minerality to it. This type of kale lends itself well to wintry \u003ca href=\"http://www.epicurious.com/recipes/food/views/Kale-and-White-Bean-Soup-106153\">soups\u003c/a>, stews, even pasta dishes. Either way, it's best cooked to soften the bite a bit. For raw preparations, like salads, or a simple sauté, I much prefer Tuscan kale. I tried making a version of Caesar Salad using both varieties and found that the curly kale was tough to eat raw (like eating raw broccoli), while the Tuscan kale's texture was much more amenable and still held up well under dressing.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-caesar-salad-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-caesar-salad-1.jpg\" alt=\"Tuscan Kale Caesar Salad\" title=\"Tuscan Kale Caesar Salad\" width=\"500\" height=\"355\" class=\"alignnone size-full wp-image-23428\">\u003c/a>\u003cbr>\n\u003cem>Tuscan Kale Caesar Salad\u003c/em>\u003c/p>\n\u003cp>Lately I've been obsessed with this \u003cstrong>Tuscan Kale Caesar Salad\u003c/strong>. Adapted from Melissa Clark's recipe from \u003cem>In the Kitchen with a Good Appetite\u003c/em>, I replace pecorino with parmigiano, and add salty, briny anchovies to create a Caesar dressing. I'm a big proponent of chopping my salads, and this one is no exception. Here, I chiffonade big leafy bunches of kale into a pile of ribbons before tossing them in my thick, creamy dressing. Greg from \u003ca href=\"http://www.sippitysup.com/market-matters-tuscan-kale-raw-slaw\">SippitySup\u003c/a> makes a very similar riff on this recipe too. \u003c/p>\n\u003cp>Kale isn't limited to raw preparations, although there is a lot you can do with it on the \u003ca href=\"http://www.saveur.com/article/Recipes/Kale-and-Avocado-Salad\">salad\u003c/a>-front. The versatility of this superfood is astounding. You can stir it into mashed potatoes, blend it into a pasta sauce, make oven-baked \u003ca href=\"http://smittenkitchen.com/2010/03/baked-kale-chips/\">chips\u003c/a> out of it, you can even pulverize said baked chips and sprinkle it over \u003ca href=\"http://smittenkitchen.com/2010/03/baked-kale-chips/\">popcorn\u003c/a>! Here are some of my favorite kale inspirations: \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-1.jpg\" alt=\"Kale with raisins and pine nuts\" title=\"Kale with raisins and pine nuts\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-23424\">\u003c/a>\u003cbr>\n\u003cem>(Photo credit: Marc Matsumoto, No Recipes)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://norecipes.com/blog/2011/01/26/kale-recipe/\">Sauteed Kale with Raisins & Pine Nuts\u003c/a>, for a sweet, nutty, side dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-5.jpg\" alt=\"Kale and Olive Oil Mashed Potatoes\" title=\"Kale and Olive Oil Mashed Potatoes\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-23426\">\u003c/a>\u003cbr>\n\u003cem>(Photo credit: Heidi Swanson, 101 Cookbooks) \u003c/em>\u003c/p>\n\u003cp>Our super green makes even mashed potatoes seem virtuous in this \u003ca href=\"http://www.101cookbooks.com/archives/001566.html\">Kale and Olive Oil Mashed Potatoes\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-2.jpg\" alt=\"Winter Pasta with kale sauce\" title=\"Winter Pasta with kale sauce\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-23425\">\u003c/a>\u003cbr>\n\u003cem>(Photo credit: Heidi Swanson, 101 Cookbooks) \u003c/em>\u003c/p>\n\u003cp>This recipe for \u003ca href=\"http://www.101cookbooks.com/archives/winter-pasta-recipe.html\">Winter Pasta\u003c/a> turns pureed kale into a sauce. This pasta dish would be great hot or cold.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-14.jpg\" alt=\"Kale Chips\" title=\"Kale Chips\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-23431\">\u003c/a>\u003cbr>\n\u003cem>Kale Chips\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://smittenkitchen.com/2010/03/baked-kale-chips/\">Kale Chips\u003c/a> make a great crispy snack. Experiment with different seasonings for variety (Old Bay, parmesan, cayenne, vinegar). In fact, the dressing from the \u003cstrong>Kale Caesar Salad\u003c/strong> gave my kale chips good cheesy, salty flavor. Just toss the kale in the dressing before baking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-4.jpg\" alt=\"Kale-Sprinkled Popcorn\" title=\"Kale-Sprinkled Popcorn\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-23438\">\u003c/a>\u003cbr>\n\u003cem>(Photo credit: Deb Perelman, Smitten Kitchen)\u003c/em>\u003c/p>\n\u003cp>And finally, my favorite way of getting in veggies. No one will suspect healthy vitamins hiding out in a big bowl of \u003ca href=\"http://smittenkitchen.com/2010/03/baked-kale-chips/\">Kale-Dusted Popcorn\u003c/a>.\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Kale Caesar Salad\u003c/strong>\u003cbr>\nFresh, cruciferous ribbons of green coated in salty, garlicky, lemony dressing. This raw Tuscan Kale salad is astonishingly addictive.\u003cbr>\n\u003cem>Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with a Good Appetite.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch Tuscan kale (also called cavolo nero, black cabbage, lacinato, or dinosaur kale)\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the dressing\u003c/em>:\u003c/strong> (Makes 1 cup)\u003cbr>\n2-oz flat fillets of anchovies packed in olive oil\u003cbr>\n1 garlic clove\u003cbr>\n½ teaspoon kosher salt\u003cbr>\n½ cup grated parmigiano cheese\u003cbr>\n½ cup extra-virgin olive oil\u003cbr>\nJuice & zest of 1 lemon\u003cbr>\nFreshly ground black pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Rinse the kale thoroughly and shake dry. Trim the bottom few inches of the kale stems and discard. Roll the leaves up lengthwise and chiffonade them so that you get thin ribbons. Place in a large bowl.\u003c/li>\n\u003cli>Using a food processor or blender, combine all the ingredients for the dressing except the olive oil. Blend until everything is combined. While the food processor/blender is running, slowly drizzle in the olive oil. \u003c/li>\n\u003cli>Toss the kale with as much dressing as you'd like (this recipe makes more than enough – I like to keep extra in the fridge). Let sit for at least 5 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: This salad is great for parties because it gets better as the leaves absorb the dressing. Unlike more delicate greens, the kale stands up well and won't get all wilty on you.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "It's Green Garlic Season: Celebrate with Pesto!",
"title": "It's Green Garlic Season: Celebrate with Pesto!",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/green-garlic1.jpg\" alt=\"Green Garlic\" title=\"Green Garlic\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-23399\">\u003cbr>\nEvery year, usually around the beginning of February, I notice that the ornamental plum trees in Golden Gate Park are starting to burst into clouds of pink and white, covering the lawns with a pale, fluffy blanket of springtime splendor. But as much as I love how these 10-foot tall pastel bouquets line the streets, my mind instantly goes to another sign that the season is changing. Soon local farmers markets vendors will start stocking my very favorite bit of produce, which is only found this time of year: green garlic.\u003c/p>\n\u003cp>For those not in the know, green garlic is simply early season garlic that hasn't yet matured into a fully bulbous state. Green garlic is special for many reasons, but the reason I love it so is that it takes the strong, pungent qualities of mature garlic and lightens up the game a bit. Infinitely more subtle and nuanced than its full-grown brothers and sisters, green garlic has a less intense flavor and a sweetness that only early-season produce can impart. Perfect for both strong and mellow dishes, green garlic can be used wherever you would use regular garlic, in the same amounts. Give it a try in garlic bread or \u003ca href=\"http://www.wasabimon.com/archive/springtime-green-garlic/\" title=\"Green Garlic Mashed Potatoes Recipe\">mashed potatoes\u003c/a>. As well, green garlic's flavor is gentle enough that it can be eaten raw in a lovely green salad. Seriously!\u003c/p>\n\u003cp>Perhaps the coolest thing about green garlic, though, is the fact that you can eat the entire thing, from it's long, frondy leaves to it tiny root system. The younger the garlic the more tender it will be, and you'll know true baby garlic by its nearly complete lack of a bulgy, bulb-y end. As the season progresses week by week, you'll notice that green garlic at your local farmers market will get thicker and thicker towards the bulb-end, until it looks almost like a fully matured bulb of garlic with a long, green stalk. At this point you can still eat the entire thing, though the fibrous membrane that separates the individual cloves will have begun to form by this stage in its development. The cloves will have a strong, more traditional garlic flavor as they mature as well.\u003c/p>\n\u003cp>When shopping for green garlic, look for specimens that are long and green, without any browning or wilting along the stalk. Green garlic should be eaten within a week of being harvested for the best possible flavor, though it can be stored in the refrigerator for up to three weeks if you end up with a bunch of it. To store young garlic, I'd recommend wrapping the stalks in foil and leaving them in the crisper drawer of your refrigerator, where the humidity will work to keep them fresher, longer. If you're not planning on eating them right away, a little spritz of water in the foil every few days will help keep green garlic tender and fresh.\u003c/p>\n\u003cp>The best way to enjoy green garlic is in a dish where it's the star. For anything even remotely herb-y, I \u003ca href=\"http://www.wasabimon.com/archive/chopping-board-pistachio-pesto-w-balsamico/\" title=\"Chopping Board Pistachio Pesto with Balsamico\">always try it out in a pesto recipe\u003c/a>, where its flavor is front and center -- and in this case, green garlic plays the lead role with aplomb.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Green Garlic Pesto Pasta\u003c/strong>\u003cbr>\n\u003cem>Serves 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 green garlic shoots, trimmed of the dark green tips and cut into 2 inch pieces\u003cbr>\n1/4 cup grated parmesan cheese\u003cbr>\n1/2 cup pine nuts\u003cbr>\n3/4 teaspoon sea salt\u003cbr>\n1/2 teaspoon freshly-ground black pepper\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n4 tablespoons kosher salt\u003cbr>\n6 cups water\u003cbr>\n2 cups uncooked penne pasta\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cb>1.\u003c/b> To the carafe of a food processor, add green garlic, parmesan, pine nuts, sea salt and pepper. Pulse 10-15 times, until ingredients are relatively well-blended, scraping down the sides in the middle of blending. Slowly drizzle in olive oil and continue blending until you get a well-combined pesto texture. Scoop into a bowl and set aside while the pasta cooks to let the flavors meld.\u003c/p>\n\u003cp>\u003cb>2.\u003c/b> Add kosher salt to water and bring to a boil in a large pot. Add pasta and cook until \u003cem>al dente\u003c/em>, about 9 minutes. Drain and rinse pasta. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>3.\u003c/b> Spoon pesto over hot penne pasta and serve immediately.\u003c/p>\n\n",
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"excerpt": "Early spring in the Bay Area means that green garlic is about to start popping up in farmers markets. Here are some tips on how to cook with this amazing vegetable.",
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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/green-garlic1.jpg\" alt=\"Green Garlic\" title=\"Green Garlic\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-23399\">\u003cbr>\nEvery year, usually around the beginning of February, I notice that the ornamental plum trees in Golden Gate Park are starting to burst into clouds of pink and white, covering the lawns with a pale, fluffy blanket of springtime splendor. But as much as I love how these 10-foot tall pastel bouquets line the streets, my mind instantly goes to another sign that the season is changing. Soon local farmers markets vendors will start stocking my very favorite bit of produce, which is only found this time of year: green garlic.\u003c/p>\n\u003cp>For those not in the know, green garlic is simply early season garlic that hasn't yet matured into a fully bulbous state. Green garlic is special for many reasons, but the reason I love it so is that it takes the strong, pungent qualities of mature garlic and lightens up the game a bit. Infinitely more subtle and nuanced than its full-grown brothers and sisters, green garlic has a less intense flavor and a sweetness that only early-season produce can impart. Perfect for both strong and mellow dishes, green garlic can be used wherever you would use regular garlic, in the same amounts. Give it a try in garlic bread or \u003ca href=\"http://www.wasabimon.com/archive/springtime-green-garlic/\" title=\"Green Garlic Mashed Potatoes Recipe\">mashed potatoes\u003c/a>. As well, green garlic's flavor is gentle enough that it can be eaten raw in a lovely green salad. Seriously!\u003c/p>\n\u003cp>Perhaps the coolest thing about green garlic, though, is the fact that you can eat the entire thing, from it's long, frondy leaves to it tiny root system. The younger the garlic the more tender it will be, and you'll know true baby garlic by its nearly complete lack of a bulgy, bulb-y end. As the season progresses week by week, you'll notice that green garlic at your local farmers market will get thicker and thicker towards the bulb-end, until it looks almost like a fully matured bulb of garlic with a long, green stalk. At this point you can still eat the entire thing, though the fibrous membrane that separates the individual cloves will have begun to form by this stage in its development. The cloves will have a strong, more traditional garlic flavor as they mature as well.\u003c/p>\n\u003cp>When shopping for green garlic, look for specimens that are long and green, without any browning or wilting along the stalk. Green garlic should be eaten within a week of being harvested for the best possible flavor, though it can be stored in the refrigerator for up to three weeks if you end up with a bunch of it. To store young garlic, I'd recommend wrapping the stalks in foil and leaving them in the crisper drawer of your refrigerator, where the humidity will work to keep them fresher, longer. If you're not planning on eating them right away, a little spritz of water in the foil every few days will help keep green garlic tender and fresh.\u003c/p>\n\u003cp>The best way to enjoy green garlic is in a dish where it's the star. For anything even remotely herb-y, I \u003ca href=\"http://www.wasabimon.com/archive/chopping-board-pistachio-pesto-w-balsamico/\" title=\"Chopping Board Pistachio Pesto with Balsamico\">always try it out in a pesto recipe\u003c/a>, where its flavor is front and center -- and in this case, green garlic plays the lead role with aplomb.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Green Garlic Pesto Pasta\u003c/strong>\u003cbr>\n\u003cem>Serves 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 green garlic shoots, trimmed of the dark green tips and cut into 2 inch pieces\u003cbr>\n1/4 cup grated parmesan cheese\u003cbr>\n1/2 cup pine nuts\u003cbr>\n3/4 teaspoon sea salt\u003cbr>\n1/2 teaspoon freshly-ground black pepper\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n4 tablespoons kosher salt\u003cbr>\n6 cups water\u003cbr>\n2 cups uncooked penne pasta\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cb>1.\u003c/b> To the carafe of a food processor, add green garlic, parmesan, pine nuts, sea salt and pepper. Pulse 10-15 times, until ingredients are relatively well-blended, scraping down the sides in the middle of blending. Slowly drizzle in olive oil and continue blending until you get a well-combined pesto texture. Scoop into a bowl and set aside while the pasta cooks to let the flavors meld.\u003c/p>\n\u003cp>\u003cb>2.\u003c/b> Add kosher salt to water and bring to a boil in a large pot. Add pasta and cook until \u003cem>al dente\u003c/em>, about 9 minutes. Drain and rinse pasta. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>3.\u003c/b> Spoon pesto over hot penne pasta and serve immediately.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Butternut Squash Polenta: Meat-lovers v. Vegetarians",
"title": "Butternut Squash Polenta: Meat-lovers v. Vegetarians",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2011_02_polenta_two_ways-2.jpg\" alt=\"Butternut Squash Polenta with Pulled Pork\" title=\"Butternut Squash Polenta with Pulled Pork\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22900\">\u003cbr>\n\u003cem>Butternut Squash Polenta with Pulled Pork\u003c/em>\u003c/p>\n\u003cp>I'm a huge fan of \u003cstrong>polenta\u003c/strong>. It's rich, creamy, warm, and comforting, and the perfect blank canvas to work with. I almost always add a nice handful of cheese to the mix (think cheesey grits), sometime I wilt some \u003ca href=\"http://lickmyspoon.com/recipes/the-chicken-or-the-egg/\">spinach or arugula\u003c/a> into it to boost the health quotient, or my latest favorite add-in has been \u003cstrong>roasted butternut squash\u003c/strong>. The sweet caramelized squash marries well with the wholesome sweet cornmeal. \u003c/p>\n\u003cp>Not only is polenta delicious, it is also very forgiving, as I learned from \u003ca href=\"http://blogs.kqed.org/checkplease/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\">Joyce Goldstein\u003c/a>, who taught me how to make a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/10/cooking-class-at-ramekins-with-joyce-goldstein/\">pumpkin polenta with pork and chestnut stew\u003c/a>. As Goldstein says, unlike risotto, which you have to serve right away, polenta you can baby, and keep it on the stove until you're ready.\u003c/p>\n\u003cp>Another reason I love polenta so much is for its versatility. You can serve it freshly made, while it has the consistency of warm pudding. Or, you can chill it in a baking sheet, and then cut it out into shapes (squares, triangles, strips, rounds, whatever you desire) to pan fry into the best leftovers you've ever had. \u003c/p>\n\u003cp>For my freshly made version, I paired my \u003cstrong>butternut squash polenta\u003c/strong> with a deceptively easy \u003cstrong>pulled pork\u003c/strong>. I started with a lean and inexpensive cut of pork tenderloin, and seared it off so that a nice golden crust formed on both sides. Then, the aromatics (onion and garlic) and spices (chili powder, cumin, cinnamon, cayenne) are introduced. The cinnamon and cumin in particular add a great smoky-sweet dimension, while the chili and cayenne bring some heat. Now for the tang. Ketchup and apple cider vinegar create the acidity that really flavors the meat. The pork is shredded and then left to simmer in the sauce. The sweet richness of the butternut squash polenta provides the perfect accompaniment for this tangy, saucy pulled pork.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2011_02_polenta_two_ways-1.jpg\" alt=\"Butternut Squash Polenta Cakes with Roasted Veggie Spread\" title=\"Butternut Squash Polenta Cakes with Roasted Veggie Spread\" width=\"346\" height=\"500\" class=\"alignnone size-full wp-image-22899\">\u003cbr>\n\u003cem>Butternut Squash Polenta Cakes with Roasted Veggie Spread\u003c/em>\u003c/p>\n\u003cp>Now, for the leftover polenta! Pan-fried polenta cakes make for the perfect hors d'oeuvres because you can top them with virtually anything. I love topping my \u003cstrong>butternut squash polenta cakes\u003c/strong> with a \u003cstrong>roasted veggie spread\u003c/strong> made with eggplant, red peppers, red onion, and tomato paste. \u003c/p>\n\u003cp>Best of all, you can make this dish ahead of time. The veggie spread can be whirred up the day before and kept in the fridge. And, the polenta cakes can even be cut up ahead of time and kept under plastic wrap. When you're ready to assemble, simply dust the polenta cakes with a flour/cornstarch mix to make sure they get a nice crust, and you're good to go.\u003c/p>\n\u003cp>If the idea of jockeying for a reservation at an expensive restaurant on 2/14 makes you cringe, why not \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/14/valentines-day-at-home/\">spend Valentine's Day at home\u003c/a> and cozy up to a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/13/roasted-beet-inspiration-from-pasta-sfoglia/\">romantic meal\u003c/a> made with love. Whether it's a homey dish of \u003cstrong>Butternut Squash Polenta with Pulled Pork\u003c/strong>, or a fancy looking appetizer of \u003cstrong>Butternut Squash Polenta Cakes with Roasted Veggie Spread\u003c/strong>, polenta will be sure to earn you some big points with your honey. \u003c/p>\n\u003cp>*****\u003c/p>\n\u003cp>\u003cstrong>Butternut Squash Polenta with Pulled Pork\u003c/strong>\u003cbr>\n\u003cem>The sweet richness of the butternut squash polenta provides the perfect accompaniment for the tangy, saucy pulled pork.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Pulled Pork\u003c/em>\u003c/strong>\u003cbr>\n\u003cem>Recipe adapted from the \u003ca href=\"http://www.foodnetwork.com/recipes/food-network-kitchens/pulled-pork-recipe/index.html\">Food Network\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 teaspoons olive oil\u003cbr>\n1 small onion, chopped\u003cbr>\n2 cloves garlic, chopped\u003cbr>\nKosher salt and freshly ground pepper\u003cbr>\n2 teaspoons chili powder\u003cbr>\n1 teaspoon ground cumin\u003cbr>\n1/2 teaspoon ground cinnamon\u003cbr>\n1/4 teaspoon cayenne pepper\u003cbr>\n1 1/2 cups low-sodium chicken broth\u003cbr>\n1/3 cup ketchup\u003cbr>\n1/3 cup apple cider vinegar\u003cbr>\n2 tablespoons brown sugar\u003cbr>\n1 pork tenderloin, about 1 pound, cut into 4 pieces\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large pot heat the oil over medium heat. Season the pork with salt and pepper. Add the pork to the pot and sear both sides, flipping only once so that a nice golden crust forms. Remove the pork and set aside.\u003c/li>\n\u003cli>Add the onion and garlic to the pot and season with salt and pepper. Cook until softened and lightly browned (about 5 minutes). Add the chili powder, cumin, cinnamon, and cayenne and cook until toasted (1 minute more).\u003c/li>\n\u003cli>Stir in the broth, ketchup, vinegar, and brown sugar. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender (about 20 minutes).\u003c/li>\n\u003cli>Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat on the remaining sauce in the pot to medium-high and cook until thickened (about 5 minutes). Remove from the heat.\u003c/li>\n\u003cli>Shred the pork with two forks into large chunks and add back into the thickened sauce. Toss well to coat. Let stand 10 minutes, tossing occasionally, to let the pork absorb the sauce.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>\u003cem>For the Polenta\u003c/em>\u003c/strong>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 small butternut squash (about 1 1/2 pounds)\u003cbr>\n2 tablespoons olive oil\u003cbr>\n2 cups polenta (or coarse cornmeal)\u003cbr>\n7 cups cold water\u003cbr>\n2 tablespoons butter\u003cbr>\n1/2 cup grated parmesan cheese\u003cbr>\nsalt & pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 450 degrees. \u003c/li>\n\u003cli>Peel the squash, cut it in half, scoop out the seeds, and cut into 1-inch cubes (Tip: microwave the entire squash for a few minutes so that it's easier to cut into). Place the squash on a foil-lined baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast until soft and edges are lightly browned (30-40 min). Set aside.\u003c/li>\n\u003cli>Combine polenta and cold water in a large saucepan or pot. Bring to a boil. Reduce heat and simmer over low heat, stirring often, until thickened, about 15 minutes. Mix in squash and stir, mashing up the squash. Continue cooking until the cornmeal is no longer grainy on your tongue (about another 15 minutes); add more water if needed if the polenta becomes too thick. \u003c/li>\n\u003cli>Mix in the parmesan and season with salt and pepper to taste. Stir in butter to finish.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>Note: To make polenta cakes with leftovers, spread the polenta evenly onto a sheet pan lined with parchment paper. Allow to cool, then cover with plastic wrap and refrigerate until you're ready cut into shapes and pan fry.\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Butternut Squash Polenta Cakes with Roasted Veggie Spread\u003c/strong>\u003cbr>\n\u003cem>If you've already refrigerated your leftover polenta, skip to Step 6.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8-10 (as an appetizer)\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Polenta\u003c/em>\u003c/strong>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 small butternut squash (about 1 1/2 pounds)\u003cbr>\n2 tablespoons olive oil\u003cbr>\n2 cups polenta (or coarse cornmeal)\u003cbr>\n7 cups cold water\u003cbr>\n2 tablespoons butter\u003cbr>\n1/2 cup grated parmesan cheese\u003cbr>\nsalt & pepper\u003cbr>\n1/2 cup flour + 2 tablespoons cornstarch\u003cbr>\noil for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 450 degrees.\u003c/li>\n\u003cli>Peel the squash, cut it in half, scoop out the seeds, and cut into 1-inch cubes (Tip: microwave the entire squash for a few minutes so that it's easier to cut into). Place the squash on a foil-lined baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast until soft and edges are lightly browned (30-40 min). Set aside.\u003c/li>\n\u003cli>Combine polenta and cold water in a large saucepan or pot. Bring to a boil. Reduce heat and simmer over low heat, stirring often, until thickened, about 15 minutes. Mix in squash and stir, mashing up the squash. Continue cooking until the cornmeal is no longer grainy on your tongue (about another 15 minutes); add more water if needed if the polenta becomes too thick.\u003c/li>\n\u003cli>Mix in the parmesan and season with salt and pepper to taste. Stir in butter to finish.\u003c/li>\n\u003cli>Spread the polenta evenly onto a sheet pan lined with parchment paper. Allow to cool, then cover and refrigerate overnight.\u003c/li>\n\u003cli>Cut the polenta out in squares.\u003c/li>\n\u003cli>Dust both sides with the flour/cornstarch mixture.\u003c/li>\n\u003cli>Heat up some oil in a frying pan and fry the polenta squares, flipping once, so that a browned crust forms on each side.\u003c/li>\n\u003cli>Cut into triangles, top with a spoonful of Roasted Veggie Spread, and sprinkle with grated Parmigiano. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>For the Roasted Veggie Spread\u003c/strong>\u003cbr>\n\u003cem>Recipe adapted from \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/roasted-eggplant-spread-recipe/index.html\">Ina Garten\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium eggplant\u003cbr>\n2 red bell peppers, seeded\u003cbr>\n1 red onion, peeled\u003cbr>\n2 garlic cloves, minced\u003cbr>\n3 tablespoons olive oil\u003cbr>\n1 1/2 teaspoons kosher salt\u003cbr>\n1/2 teaspoon freshly ground black pepper\u003cbr>\n2 tablespoons tomato paste\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 400 degrees F.\u003c/li>\n\u003cli>Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet.\u003c/li>\n\u003cli>Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.\u003c/li>\n\u003cli>Place the vegetables in a food processor, add the tomato paste, and blend until everything is pureed. Season with salt and pepper to taste.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Polenta. It’s rich, creamy, warm, and comforting, and the perfect blank canvas to work with. Here I've added roasted butternut squash to the sweet cornmeal and paired it saucy, tangy pulled pork. For leftovers, take a look at our pretty polenta cakes topped with a roasted veggie spread.",
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"description": "Polenta. It’s rich, creamy, warm, and comforting, and the perfect blank canvas to work with. Here I've added roasted butternut squash to the sweet cornmeal and paired it saucy, tangy pulled pork. For leftovers, take a look at our pretty polenta cakes topped with a roasted veggie spread.",
"title": "Butternut Squash Polenta: Meat-lovers v. Vegetarians | KQED",
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"headline": "Butternut Squash Polenta: Meat-lovers v. Vegetarians",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2011_02_polenta_two_ways-2.jpg\" alt=\"Butternut Squash Polenta with Pulled Pork\" title=\"Butternut Squash Polenta with Pulled Pork\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22900\">\u003cbr>\n\u003cem>Butternut Squash Polenta with Pulled Pork\u003c/em>\u003c/p>\n\u003cp>I'm a huge fan of \u003cstrong>polenta\u003c/strong>. It's rich, creamy, warm, and comforting, and the perfect blank canvas to work with. I almost always add a nice handful of cheese to the mix (think cheesey grits), sometime I wilt some \u003ca href=\"http://lickmyspoon.com/recipes/the-chicken-or-the-egg/\">spinach or arugula\u003c/a> into it to boost the health quotient, or my latest favorite add-in has been \u003cstrong>roasted butternut squash\u003c/strong>. The sweet caramelized squash marries well with the wholesome sweet cornmeal. \u003c/p>\n\u003cp>Not only is polenta delicious, it is also very forgiving, as I learned from \u003ca href=\"http://blogs.kqed.org/checkplease/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\">Joyce Goldstein\u003c/a>, who taught me how to make a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/10/cooking-class-at-ramekins-with-joyce-goldstein/\">pumpkin polenta with pork and chestnut stew\u003c/a>. As Goldstein says, unlike risotto, which you have to serve right away, polenta you can baby, and keep it on the stove until you're ready.\u003c/p>\n\u003cp>Another reason I love polenta so much is for its versatility. You can serve it freshly made, while it has the consistency of warm pudding. Or, you can chill it in a baking sheet, and then cut it out into shapes (squares, triangles, strips, rounds, whatever you desire) to pan fry into the best leftovers you've ever had. \u003c/p>\n\u003cp>For my freshly made version, I paired my \u003cstrong>butternut squash polenta\u003c/strong> with a deceptively easy \u003cstrong>pulled pork\u003c/strong>. I started with a lean and inexpensive cut of pork tenderloin, and seared it off so that a nice golden crust formed on both sides. Then, the aromatics (onion and garlic) and spices (chili powder, cumin, cinnamon, cayenne) are introduced. The cinnamon and cumin in particular add a great smoky-sweet dimension, while the chili and cayenne bring some heat. Now for the tang. Ketchup and apple cider vinegar create the acidity that really flavors the meat. The pork is shredded and then left to simmer in the sauce. The sweet richness of the butternut squash polenta provides the perfect accompaniment for this tangy, saucy pulled pork.\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/24/2011/02/2011_02_polenta_two_ways-1.jpg\" alt=\"Butternut Squash Polenta Cakes with Roasted Veggie Spread\" title=\"Butternut Squash Polenta Cakes with Roasted Veggie Spread\" width=\"346\" height=\"500\" class=\"alignnone size-full wp-image-22899\">\u003cbr>\n\u003cem>Butternut Squash Polenta Cakes with Roasted Veggie Spread\u003c/em>\u003c/p>\n\u003cp>Now, for the leftover polenta! Pan-fried polenta cakes make for the perfect hors d'oeuvres because you can top them with virtually anything. I love topping my \u003cstrong>butternut squash polenta cakes\u003c/strong> with a \u003cstrong>roasted veggie spread\u003c/strong> made with eggplant, red peppers, red onion, and tomato paste. \u003c/p>\n\u003cp>Best of all, you can make this dish ahead of time. The veggie spread can be whirred up the day before and kept in the fridge. And, the polenta cakes can even be cut up ahead of time and kept under plastic wrap. When you're ready to assemble, simply dust the polenta cakes with a flour/cornstarch mix to make sure they get a nice crust, and you're good to go.\u003c/p>\n\u003cp>If the idea of jockeying for a reservation at an expensive restaurant on 2/14 makes you cringe, why not \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/14/valentines-day-at-home/\">spend Valentine's Day at home\u003c/a> and cozy up to a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/13/roasted-beet-inspiration-from-pasta-sfoglia/\">romantic meal\u003c/a> made with love. Whether it's a homey dish of \u003cstrong>Butternut Squash Polenta with Pulled Pork\u003c/strong>, or a fancy looking appetizer of \u003cstrong>Butternut Squash Polenta Cakes with Roasted Veggie Spread\u003c/strong>, polenta will be sure to earn you some big points with your honey. \u003c/p>\n\u003cp>*****\u003c/p>\n\u003cp>\u003cstrong>Butternut Squash Polenta with Pulled Pork\u003c/strong>\u003cbr>\n\u003cem>The sweet richness of the butternut squash polenta provides the perfect accompaniment for the tangy, saucy pulled pork.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Pulled Pork\u003c/em>\u003c/strong>\u003cbr>\n\u003cem>Recipe adapted from the \u003ca href=\"http://www.foodnetwork.com/recipes/food-network-kitchens/pulled-pork-recipe/index.html\">Food Network\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 teaspoons olive oil\u003cbr>\n1 small onion, chopped\u003cbr>\n2 cloves garlic, chopped\u003cbr>\nKosher salt and freshly ground pepper\u003cbr>\n2 teaspoons chili powder\u003cbr>\n1 teaspoon ground cumin\u003cbr>\n1/2 teaspoon ground cinnamon\u003cbr>\n1/4 teaspoon cayenne pepper\u003cbr>\n1 1/2 cups low-sodium chicken broth\u003cbr>\n1/3 cup ketchup\u003cbr>\n1/3 cup apple cider vinegar\u003cbr>\n2 tablespoons brown sugar\u003cbr>\n1 pork tenderloin, about 1 pound, cut into 4 pieces\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large pot heat the oil over medium heat. Season the pork with salt and pepper. Add the pork to the pot and sear both sides, flipping only once so that a nice golden crust forms. Remove the pork and set aside.\u003c/li>\n\u003cli>Add the onion and garlic to the pot and season with salt and pepper. Cook until softened and lightly browned (about 5 minutes). Add the chili powder, cumin, cinnamon, and cayenne and cook until toasted (1 minute more).\u003c/li>\n\u003cli>Stir in the broth, ketchup, vinegar, and brown sugar. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender (about 20 minutes).\u003c/li>\n\u003cli>Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat on the remaining sauce in the pot to medium-high and cook until thickened (about 5 minutes). Remove from the heat.\u003c/li>\n\u003cli>Shred the pork with two forks into large chunks and add back into the thickened sauce. Toss well to coat. Let stand 10 minutes, tossing occasionally, to let the pork absorb the sauce.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>\u003cem>For the Polenta\u003c/em>\u003c/strong>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 small butternut squash (about 1 1/2 pounds)\u003cbr>\n2 tablespoons olive oil\u003cbr>\n2 cups polenta (or coarse cornmeal)\u003cbr>\n7 cups cold water\u003cbr>\n2 tablespoons butter\u003cbr>\n1/2 cup grated parmesan cheese\u003cbr>\nsalt & pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 450 degrees. \u003c/li>\n\u003cli>Peel the squash, cut it in half, scoop out the seeds, and cut into 1-inch cubes (Tip: microwave the entire squash for a few minutes so that it's easier to cut into). Place the squash on a foil-lined baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast until soft and edges are lightly browned (30-40 min). Set aside.\u003c/li>\n\u003cli>Combine polenta and cold water in a large saucepan or pot. Bring to a boil. Reduce heat and simmer over low heat, stirring often, until thickened, about 15 minutes. Mix in squash and stir, mashing up the squash. Continue cooking until the cornmeal is no longer grainy on your tongue (about another 15 minutes); add more water if needed if the polenta becomes too thick. \u003c/li>\n\u003cli>Mix in the parmesan and season with salt and pepper to taste. Stir in butter to finish.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>Note: To make polenta cakes with leftovers, spread the polenta evenly onto a sheet pan lined with parchment paper. Allow to cool, then cover with plastic wrap and refrigerate until you're ready cut into shapes and pan fry.\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Butternut Squash Polenta Cakes with Roasted Veggie Spread\u003c/strong>\u003cbr>\n\u003cem>If you've already refrigerated your leftover polenta, skip to Step 6.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8-10 (as an appetizer)\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Polenta\u003c/em>\u003c/strong>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 small butternut squash (about 1 1/2 pounds)\u003cbr>\n2 tablespoons olive oil\u003cbr>\n2 cups polenta (or coarse cornmeal)\u003cbr>\n7 cups cold water\u003cbr>\n2 tablespoons butter\u003cbr>\n1/2 cup grated parmesan cheese\u003cbr>\nsalt & pepper\u003cbr>\n1/2 cup flour + 2 tablespoons cornstarch\u003cbr>\noil for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 450 degrees.\u003c/li>\n\u003cli>Peel the squash, cut it in half, scoop out the seeds, and cut into 1-inch cubes (Tip: microwave the entire squash for a few minutes so that it's easier to cut into). Place the squash on a foil-lined baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast until soft and edges are lightly browned (30-40 min). Set aside.\u003c/li>\n\u003cli>Combine polenta and cold water in a large saucepan or pot. Bring to a boil. Reduce heat and simmer over low heat, stirring often, until thickened, about 15 minutes. Mix in squash and stir, mashing up the squash. Continue cooking until the cornmeal is no longer grainy on your tongue (about another 15 minutes); add more water if needed if the polenta becomes too thick.\u003c/li>\n\u003cli>Mix in the parmesan and season with salt and pepper to taste. Stir in butter to finish.\u003c/li>\n\u003cli>Spread the polenta evenly onto a sheet pan lined with parchment paper. Allow to cool, then cover and refrigerate overnight.\u003c/li>\n\u003cli>Cut the polenta out in squares.\u003c/li>\n\u003cli>Dust both sides with the flour/cornstarch mixture.\u003c/li>\n\u003cli>Heat up some oil in a frying pan and fry the polenta squares, flipping once, so that a browned crust forms on each side.\u003c/li>\n\u003cli>Cut into triangles, top with a spoonful of Roasted Veggie Spread, and sprinkle with grated Parmigiano. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>For the Roasted Veggie Spread\u003c/strong>\u003cbr>\n\u003cem>Recipe adapted from \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/roasted-eggplant-spread-recipe/index.html\">Ina Garten\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium eggplant\u003cbr>\n2 red bell peppers, seeded\u003cbr>\n1 red onion, peeled\u003cbr>\n2 garlic cloves, minced\u003cbr>\n3 tablespoons olive oil\u003cbr>\n1 1/2 teaspoons kosher salt\u003cbr>\n1/2 teaspoon freshly ground black pepper\u003cbr>\n2 tablespoons tomato paste\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 400 degrees F.\u003c/li>\n\u003cli>Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet.\u003c/li>\n\u003cli>Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.\u003c/li>\n\u003cli>Place the vegetables in a food processor, add the tomato paste, and blend until everything is pureed. Season with salt and pepper to taste.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Super Bowl Eating: Half-time Black Eyed Peas",
"title": "Super Bowl Eating: Half-time Black Eyed Peas",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/black-eyed-peas.jpg\" alt=\"black-eyed peas. Photo by Wendy Goodfriend\" title=\"black-eyed peas. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-22825\">\u003cbr>\n\u003cem>Texas Caviar, a.k.a. Black-Eyed Peas Salad. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Big men. Shiny pants. Bendthrowrunjumponeachotherfalldown. Repeat. \u003c/p>\n\u003cp>For 4 hours. Plus \u003ca href=\"http://www.youtube.com/user/adblitz?feature=ticker\">commercials\u003c/a>. \u003c/p>\n\u003cp>Yes, skill is involved, strategy, stamina, hometown loyalty, all that. My 70-something-year-old mother adores football. So does her older sister, my aunt. In Minnesota, my nieces will be wearing green and yellow, waving Packers pom-poms in honor of their Wisconsin-born, cheesehead-wearing dad, who put his firstborn down for Packers seats as soon as the birth certificate was signed. The lesbian poets and gay novelists among my acquaintance are rooting for the Steelers and planning \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/chili/\">chili\u003c/a> cook-offs. \u003c/p>\n\u003cp>Well, then, football: Americans like it. But why the rigidity of Super Bowl-appropriate menus? Why the endless wrap-around-the-earth parade of chips, chips, guacamole, hoagies, chili, take-out pizza, and clumpy nachos glued down by spray-on cheese-in-a-can? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Even the Prius drivers at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/berkeley-bowl-west/\">Berkeley Bowl\u003c/a> got a special guacamole display by the entrance this week--a DIY display, naturally, stacked high with fresh avocados, tomatoes, jalapenos, and organic corn chips, plus a recipe. \u003c/p>\n\u003cp>For avocado growers, \u003ca href=\"http://www.nfl.com/superbowl/45\">Super Bowl Sunday\u003c/a> is the biggest holiday of the year. We'll eat some 50 million pounds of our Vitamin-E-loaded little green friends today. But we'll also load up on a breathtaking pile of junk. \u003c/p>\n\u003cp>Not that it has to be that way. Even the Panda is \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/04/SPVA1HJ2SD.DTL&type=sports\"> laying off the chips\u003c/a> and swinging for the veggies instead. Why not you? As photographer-writer-marathon-runner (and Steelers fan) \u003ca href=\"http://www.robinbergphotography.com/about.html\">Sara Seinberg\u003c/a> suggests, \"A huge salad with all kinds of citrus is also great since the citrus is off the hook right now. Cucumbers, blood oranges, pomelo, cara caras with some super thinly sliced dino kale and a champagne vinaigrette to soften up the kale. Even Super Bowl people can like a salad.\"\u003c/p>\n\u003cp>(OK, to be honest, she also suggested, \"for the boozers in the house: \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/03/resist-the-box-homemade-macaroni-and-cheese/\">mac-and-cheese\u003c/a>. A classic. A heavy starch. A crowd pleaser. A timeless delight with incredible variations abounding. The muscle car of the menu. The Super Bowl's '68 Camero\" as well as \"some kind of exciting popcorn, like chile and lime.\")\u003c/p>\n\u003cp>So, yeah, salad. If you haven't already gotten your order of \u003ca href=\"http://www.usingersdeli.com/bratwurst/bratwurst.html\">bratwurst\u003c/a> and \u003ca href=\"http://www.usingersdeli.com/bratwurst/summer-sausage/pabst-beer-bottle-shaped-beef-salami.html\">beer salami\u003c/a>, or your six-pack of \u003ca href=\"http://www.ironcitybrewingcompany.com/age_verification.aspx?redirect=/default.aspx\">Iron City brew\u003c/a>, you could think about noshing a little further afield. To Texas, for example, Dallas to be exact. \u003c/p>\n\u003cp>Go down home with Texas caviar, the southwest's gussied-up term for a tart, tangy salad of black-eyed peas. Yes, just like those \u003ca href=\"http://www.blackeyedpeas.com\">Black Eyed Peas\u003c/a>, this year's designated half-time entertainment. \u003c/p>\n\u003cp>If you loaded up on black-eyed peas for a lucky New Year's \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/29/hoppin-john/\">hoppin' john\u003c/a>, then went out for dim sum instead, now's your second chance at a little cheap luck. And may the best team win!\u003c/p>\n\u003cp>\u003cstrong>Texas Caviar, a.k.a. Black-Eyed Peas Salad\u003c/strong>\u003cbr>\nThis recipe was inspired by \u003cem>Field Caviar: A Southern Pea Salad for Dipping\u003c/em> in the snacky chapter \"Boiled Peanuts, Grazes, and Hors d'Oeuvres\" of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/039305781X/kqedorg-20\">The Lee Bros. Southern Cookbook\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 2 1/2 cups \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 cups water\u003cbr>\n1 tsp salt\u003cbr>\n1 lb black-eyed peas, soaked in cold water to cover for 4 hours or overnight\u003cbr>\njuice of 1 lime\u003cbr>\n2 tbsp red-wine vinegar\u003cbr>\n2 tbsp extra-virgin olive oil\u003cbr>\n2 tbsp avocado oil\u003cbr>\n1/2 tsp sugar\u003cbr>\n2 tsp Dijon mustard\u003cbr>\nfreshly ground pepper to taste\u003cbr>\n1 small red onion, peeled and minced\u003cbr>\n1 cup flat-leaf parsley leaves\u003cbr>\n1 Meyer lemon\u003cbr>\n1 avocado, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Bring water to a boil. Add peas, and let simmer over medium-low heat until tender. This varies widely with the age of the beans, but should take anywhere from 35 to 60 minutes. \u003c/p>\n\u003cp>2. Once peas are tender, drain, rinse, and let cool. \u003c/p>\n\u003cp>3. In a serving bowl, whisk lime juice, vinegar, oils, salt, sugar, mustard, and pepper together. Add peas and toss. \u003c/p>\n\u003cp>4. Chop the parsley leaves roughly. Slice the ends off the Meyer lemon, and chop the entire thing into little bits, peel, pulp, and all. Stir up the peas again, and mix in onion, parsley, and lemon. \u003c/p>\n\u003cp>5. Taste for seasoning. Serve now or refrigerate for later, tossing when you think of it, just to keep everything moist and evenly mixed. \u003c/p>\n\u003cp>6. Just before serving, add the avocado, peeled and diced. \u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=QUrMP34kqlQ&w=500&h=311]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=I7HahVwYpwo&w=500&h=311]\u003c/p>\n\n",
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"excerpt": "Salad for the Super Bowl? Why not? Especially when it's Texas caviar made with half-time-themed Black Eyed Peas.",
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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/black-eyed-peas.jpg\" alt=\"black-eyed peas. Photo by Wendy Goodfriend\" title=\"black-eyed peas. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-22825\">\u003cbr>\n\u003cem>Texas Caviar, a.k.a. Black-Eyed Peas Salad. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Big men. Shiny pants. Bendthrowrunjumponeachotherfalldown. Repeat. \u003c/p>\n\u003cp>For 4 hours. Plus \u003ca href=\"http://www.youtube.com/user/adblitz?feature=ticker\">commercials\u003c/a>. \u003c/p>\n\u003cp>Yes, skill is involved, strategy, stamina, hometown loyalty, all that. My 70-something-year-old mother adores football. So does her older sister, my aunt. In Minnesota, my nieces will be wearing green and yellow, waving Packers pom-poms in honor of their Wisconsin-born, cheesehead-wearing dad, who put his firstborn down for Packers seats as soon as the birth certificate was signed. The lesbian poets and gay novelists among my acquaintance are rooting for the Steelers and planning \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/chili/\">chili\u003c/a> cook-offs. \u003c/p>\n\u003cp>Well, then, football: Americans like it. But why the rigidity of Super Bowl-appropriate menus? Why the endless wrap-around-the-earth parade of chips, chips, guacamole, hoagies, chili, take-out pizza, and clumpy nachos glued down by spray-on cheese-in-a-can? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Even the Prius drivers at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/berkeley-bowl-west/\">Berkeley Bowl\u003c/a> got a special guacamole display by the entrance this week--a DIY display, naturally, stacked high with fresh avocados, tomatoes, jalapenos, and organic corn chips, plus a recipe. \u003c/p>\n\u003cp>For avocado growers, \u003ca href=\"http://www.nfl.com/superbowl/45\">Super Bowl Sunday\u003c/a> is the biggest holiday of the year. We'll eat some 50 million pounds of our Vitamin-E-loaded little green friends today. But we'll also load up on a breathtaking pile of junk. \u003c/p>\n\u003cp>Not that it has to be that way. Even the Panda is \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/04/SPVA1HJ2SD.DTL&type=sports\"> laying off the chips\u003c/a> and swinging for the veggies instead. Why not you? As photographer-writer-marathon-runner (and Steelers fan) \u003ca href=\"http://www.robinbergphotography.com/about.html\">Sara Seinberg\u003c/a> suggests, \"A huge salad with all kinds of citrus is also great since the citrus is off the hook right now. Cucumbers, blood oranges, pomelo, cara caras with some super thinly sliced dino kale and a champagne vinaigrette to soften up the kale. Even Super Bowl people can like a salad.\"\u003c/p>\n\u003cp>(OK, to be honest, she also suggested, \"for the boozers in the house: \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/03/resist-the-box-homemade-macaroni-and-cheese/\">mac-and-cheese\u003c/a>. A classic. A heavy starch. A crowd pleaser. A timeless delight with incredible variations abounding. The muscle car of the menu. The Super Bowl's '68 Camero\" as well as \"some kind of exciting popcorn, like chile and lime.\")\u003c/p>\n\u003cp>So, yeah, salad. If you haven't already gotten your order of \u003ca href=\"http://www.usingersdeli.com/bratwurst/bratwurst.html\">bratwurst\u003c/a> and \u003ca href=\"http://www.usingersdeli.com/bratwurst/summer-sausage/pabst-beer-bottle-shaped-beef-salami.html\">beer salami\u003c/a>, or your six-pack of \u003ca href=\"http://www.ironcitybrewingcompany.com/age_verification.aspx?redirect=/default.aspx\">Iron City brew\u003c/a>, you could think about noshing a little further afield. To Texas, for example, Dallas to be exact. \u003c/p>\n\u003cp>Go down home with Texas caviar, the southwest's gussied-up term for a tart, tangy salad of black-eyed peas. Yes, just like those \u003ca href=\"http://www.blackeyedpeas.com\">Black Eyed Peas\u003c/a>, this year's designated half-time entertainment. \u003c/p>\n\u003cp>If you loaded up on black-eyed peas for a lucky New Year's \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/29/hoppin-john/\">hoppin' john\u003c/a>, then went out for dim sum instead, now's your second chance at a little cheap luck. And may the best team win!\u003c/p>\n\u003cp>\u003cstrong>Texas Caviar, a.k.a. Black-Eyed Peas Salad\u003c/strong>\u003cbr>\nThis recipe was inspired by \u003cem>Field Caviar: A Southern Pea Salad for Dipping\u003c/em> in the snacky chapter \"Boiled Peanuts, Grazes, and Hors d'Oeuvres\" of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/039305781X/kqedorg-20\">The Lee Bros. Southern Cookbook\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 2 1/2 cups \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 cups water\u003cbr>\n1 tsp salt\u003cbr>\n1 lb black-eyed peas, soaked in cold water to cover for 4 hours or overnight\u003cbr>\njuice of 1 lime\u003cbr>\n2 tbsp red-wine vinegar\u003cbr>\n2 tbsp extra-virgin olive oil\u003cbr>\n2 tbsp avocado oil\u003cbr>\n1/2 tsp sugar\u003cbr>\n2 tsp Dijon mustard\u003cbr>\nfreshly ground pepper to taste\u003cbr>\n1 small red onion, peeled and minced\u003cbr>\n1 cup flat-leaf parsley leaves\u003cbr>\n1 Meyer lemon\u003cbr>\n1 avocado, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Bring water to a boil. Add peas, and let simmer over medium-low heat until tender. This varies widely with the age of the beans, but should take anywhere from 35 to 60 minutes. \u003c/p>\n\u003cp>2. Once peas are tender, drain, rinse, and let cool. \u003c/p>\n\u003cp>3. In a serving bowl, whisk lime juice, vinegar, oils, salt, sugar, mustard, and pepper together. Add peas and toss. \u003c/p>\n\u003cp>4. Chop the parsley leaves roughly. Slice the ends off the Meyer lemon, and chop the entire thing into little bits, peel, pulp, and all. Stir up the peas again, and mix in onion, parsley, and lemon. \u003c/p>\n\u003cp>5. Taste for seasoning. Serve now or refrigerate for later, tossing when you think of it, just to keep everything moist and evenly mixed. \u003c/p>\n\u003cp>6. Just before serving, add the avocado, peeled and diced. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/QUrMP34kqlQ'\n title='//www.youtube.com/embed/QUrMP34kqlQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/I7HahVwYpwo'\n title='//www.youtube.com/embed/I7HahVwYpwo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Perennial Plate: Bunnies - The Farm and The Kitchen",
"title": "The Perennial Plate: Bunnies - The Farm and The Kitchen",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22598\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Daniel-Klein-w-chicken300.jpg\" alt=\"Daniel Klein holding a chicken. Photo: Lars Swanson\" title=\"Daniel Klein holding a chicken. Photo: Lars Swanson\" width=\"300\" height=\"450\" class=\"size-full wp-image-22598\">\u003cfigcaption class=\"wp-caption-text\">Daniel Klein holding a chicken. Photo: Lars Swanson\u003c/figcaption>\u003c/figure>\n\u003cp>A little over a year and a half ago, I moved from New York City back to Minnesota -- the state where I was born (but only lived in until I was four years old). Upon my return, I had hoped to open my own restaurant, educating Midwesterners about good, local and creative food. I quickly came to realize that no educating was needed... except on my end. Taking stock of my skills and offerings, I decided to shift directions and combine my passions into one project. I've been making documentary films and cooking for the last six years, why not bring them together? Thus, \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> was born.\u003c/p>\n\u003cp>For this new endeavor, I gave myself the challenge of creating a short documentary every week for a year about sustainable and adventurous food in Minnesota. The videos would be posted online for free, funding would come from the viewership and I would learn a lot about my home state. Forty-six episodes later, the project has been an inspiring and life changing experience. I've gained friends in the form of farmers, chefs, hunters and foragers and a new found appreciation for all of the work and love that goes into the food we eat.\u003c/p>\n\u003cp>I'll be heading through the Bay Area this summer to film, but before you get your own local video, I wanted to share a two-part episode that I made a couple weeks back in my home state. To view the whole series, visit \u003ca href=\"http://www.theperennialplate.com/\">theperennialplate.com\u003c/a> \u003c/p>\n\u003cp>A warning to the squeamish viewer. These videos are about rabbits -- not just how cute they are, but how to raise them, how to kill them and how to eat them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I visited \u003ca href=\"http://www3.mda.state.mn.us/mngrown/vendorprofile.aspx?id=1000\">Marshall Farm\u003c/a>: a very small family operation that just started its first year of commercial rabbit farming. They are trying to popularize this climate-friendly protein option. As the only rabbit farm in Minnesota, most of their rabbits go to restaurants in the Twin Cities that feature local ingredients and charge a pretty penny.\u003c/p>\n\u003cp>Will rabbit break out of the fine dining mold and into the mainstream? With its white fur and Easter bunny association, maybe not. Because the rabbits aren't raised by the thousands, it also isn't the cheapest meat, and perhaps that's how it should stay -- as something special to be enjoyed from time to time.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>WARNING: Includes graphic footage of a rabbit being slaughtered\u003c/strong>\u003c/p>\n\u003cp>http://player.vimeo.com/video/18817773\u003c/p>\n\u003cp>At Marshall Farm we killed two bunnies. Scott Marshall butchered the first, and I did the second. From this bounty, I created a terrine. This elegant meatloaf is an easy crowd-pleaser, and a good way to make the most of every bit of the rabbit. Here's the recipe:\u003c/p>\n\u003cp>http://player.vimeo.com/video/19081352\u003c/p>\n\u003cp>\u003cstrong>Rabbit Terrine Recipe\u003c/strong>\u003c/p>\n\u003cp>For this terrine I used rabbit as well as some pork fat, and some pork rillette that I had previously made. The rillette isn't necessary. I wouldn't make it just for this terrine, but if you want to give it a try, follow the example from \u003ca href=\"http://mattikaarts.com/blog/charcuterie/pork-and-apple-brandy-rillette/\">Wrightfood\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003cbr>\nMeat Grinder (eg KitchenAid with food grinder attachment)\u003cbr>\nTerrine mold or loaf pan\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 rabbits de-boned\u003cbr>\n3/4 lb pork fat (or 1/3 of the quantity of rabbit)\u003cbr>\n2 cups \u003ca href=\"http://mattikaarts.com/blog/charcuterie/pork-and-apple-brandy-rillette/\">pork rillette\u003c/a>\u003cbr>\n1 egg\u003cbr>\n1 egg yolk\u003cbr>\n3 slices rye bread without crusts\u003cbr>\n1/2 cup of whole milk\u003cbr>\n2 rabbit livers (kidneys and hearts as well)\u003cbr>\n2 tablespoons of fresh thyme\u003cbr>\n1 Thai chili, seeds removed\u003cbr>\n2 tablespoons salt (to taste)\u003cbr>\n1 cup of dried cranberries\u003cbr>\nThe addition of 2 tablespoons of a liqueur or fortified wine adds depth. I didn't have anything local, so I opted out\u003cbr>\nCanola oil to coat inside of terrine mold\u003c/p>\n\u003cp>Cut the rabbit and pork fat into pieces that will fit into your meat grinder. Combine the rabbit, pork, salt, and spice in a bowl. Mix and refrigerate for 2 hours (or more). Separately, put your meat grinder attachment in the freezer (for at least 1 hour).\u003c/p>\n\u003cp>Meanwhile, soak the bread in the milk and alcohol. Whisk the eggs until combined.\u003c/p>\n\u003cp>Remove the grinder from the freezer, and grind the salted-meat mixture as well as the soaked the bread. Add the whisked egg to the ground meat, lightly mix together, and then put the combined \u003ca href=\"http://en.wikipedia.org/wiki/Forcemeat\">forcemeat\u003c/a> through the grinder again.\u003c/p>\n\u003cp>Lightly poach or saute a spoonful of your forcemeat and taste for balanced seasoning. Adjust accordingly.\u003c/p>\n\u003cp>Lightly cover the inside of your terrine mold with canola oil, then press plastic wrap into the mold with plenty extra hanging over to cover the terrine at a later point.\u003c/p>\n\u003cp>Pour the cranberries into the bottom of the mold, distributing equally. Follow that with a layer of the forcemeat. If you are just using rabbit loins, place them in the center of the terrine and then fill the rest of the mold up with the remaining force meat. If you have the rillette: flatten the rillette onto plastic wrap, place the rabbit loins in the center and then roll the rillette around the loins, making as tight a cylinder as possible. Lay this tube (without the plastic) in the mold and cover with force meat, making sure some is on the sides as well. Use the excess plastic wrap to cover the forcemeat.\u003c/p>\n\u003cp>Cover the terrine with tinfoil, crimping at the edges to make a lid.\u003cbr>\nFill a pan with hot water and set the mold in the water. Cook the terrine in the oven at 300 for an hour to an hour and a half or until the interior temperature reads 150 degrees.\u003c/p>\n\u003cp>Uncover the terrine and let sit out for 20 minutes. After 20 minutes create a press that can equally distribute weight onto the terrine (another terrine mold works best). Put the terrine in the fridge with weights on top and let it sit overnight.\u003c/p>\n\u003cp>I served the terrine with a green tomato vinaigrette and micro greens, but it can be served with anything a little sweet and sour. Pickles, mustard, and jams are all great options along with some crusty bread.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://theperennialplate.com/\">The Perennial Plate\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/perennialplate\">@perennialplate\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Perennial-Plate/200850638937\">Perennial Plate\u003c/a>\u003c/p>\n\n",
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"excerpt": "Daniel Klein shares his story about how \u003cstrong>The Perennial Plate\u003c/strong>, a documentary series chronicling sustainable and adventurous food in Minnesota was conceived. View his two-part Bunnies episode-- Rabbit Terrine recipe included.",
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"title": "The Perennial Plate: Bunnies - The Farm and The Kitchen | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22598\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Daniel-Klein-w-chicken300.jpg\" alt=\"Daniel Klein holding a chicken. Photo: Lars Swanson\" title=\"Daniel Klein holding a chicken. Photo: Lars Swanson\" width=\"300\" height=\"450\" class=\"size-full wp-image-22598\">\u003cfigcaption class=\"wp-caption-text\">Daniel Klein holding a chicken. Photo: Lars Swanson\u003c/figcaption>\u003c/figure>\n\u003cp>A little over a year and a half ago, I moved from New York City back to Minnesota -- the state where I was born (but only lived in until I was four years old). Upon my return, I had hoped to open my own restaurant, educating Midwesterners about good, local and creative food. I quickly came to realize that no educating was needed... except on my end. Taking stock of my skills and offerings, I decided to shift directions and combine my passions into one project. I've been making documentary films and cooking for the last six years, why not bring them together? Thus, \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> was born.\u003c/p>\n\u003cp>For this new endeavor, I gave myself the challenge of creating a short documentary every week for a year about sustainable and adventurous food in Minnesota. The videos would be posted online for free, funding would come from the viewership and I would learn a lot about my home state. Forty-six episodes later, the project has been an inspiring and life changing experience. I've gained friends in the form of farmers, chefs, hunters and foragers and a new found appreciation for all of the work and love that goes into the food we eat.\u003c/p>\n\u003cp>I'll be heading through the Bay Area this summer to film, but before you get your own local video, I wanted to share a two-part episode that I made a couple weeks back in my home state. To view the whole series, visit \u003ca href=\"http://www.theperennialplate.com/\">theperennialplate.com\u003c/a> \u003c/p>\n\u003cp>A warning to the squeamish viewer. These videos are about rabbits -- not just how cute they are, but how to raise them, how to kill them and how to eat them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I visited \u003ca href=\"http://www3.mda.state.mn.us/mngrown/vendorprofile.aspx?id=1000\">Marshall Farm\u003c/a>: a very small family operation that just started its first year of commercial rabbit farming. They are trying to popularize this climate-friendly protein option. As the only rabbit farm in Minnesota, most of their rabbits go to restaurants in the Twin Cities that feature local ingredients and charge a pretty penny.\u003c/p>\n\u003cp>Will rabbit break out of the fine dining mold and into the mainstream? With its white fur and Easter bunny association, maybe not. Because the rabbits aren't raised by the thousands, it also isn't the cheapest meat, and perhaps that's how it should stay -- as something special to be enjoyed from time to time.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>WARNING: Includes graphic footage of a rabbit being slaughtered\u003c/strong>\u003c/p>\n\u003cp>http://player.vimeo.com/video/18817773\u003c/p>\n\u003cp>At Marshall Farm we killed two bunnies. Scott Marshall butchered the first, and I did the second. From this bounty, I created a terrine. This elegant meatloaf is an easy crowd-pleaser, and a good way to make the most of every bit of the rabbit. Here's the recipe:\u003c/p>\n\u003cp>http://player.vimeo.com/video/19081352\u003c/p>\n\u003cp>\u003cstrong>Rabbit Terrine Recipe\u003c/strong>\u003c/p>\n\u003cp>For this terrine I used rabbit as well as some pork fat, and some pork rillette that I had previously made. The rillette isn't necessary. I wouldn't make it just for this terrine, but if you want to give it a try, follow the example from \u003ca href=\"http://mattikaarts.com/blog/charcuterie/pork-and-apple-brandy-rillette/\">Wrightfood\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003cbr>\nMeat Grinder (eg KitchenAid with food grinder attachment)\u003cbr>\nTerrine mold or loaf pan\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 rabbits de-boned\u003cbr>\n3/4 lb pork fat (or 1/3 of the quantity of rabbit)\u003cbr>\n2 cups \u003ca href=\"http://mattikaarts.com/blog/charcuterie/pork-and-apple-brandy-rillette/\">pork rillette\u003c/a>\u003cbr>\n1 egg\u003cbr>\n1 egg yolk\u003cbr>\n3 slices rye bread without crusts\u003cbr>\n1/2 cup of whole milk\u003cbr>\n2 rabbit livers (kidneys and hearts as well)\u003cbr>\n2 tablespoons of fresh thyme\u003cbr>\n1 Thai chili, seeds removed\u003cbr>\n2 tablespoons salt (to taste)\u003cbr>\n1 cup of dried cranberries\u003cbr>\nThe addition of 2 tablespoons of a liqueur or fortified wine adds depth. I didn't have anything local, so I opted out\u003cbr>\nCanola oil to coat inside of terrine mold\u003c/p>\n\u003cp>Cut the rabbit and pork fat into pieces that will fit into your meat grinder. Combine the rabbit, pork, salt, and spice in a bowl. Mix and refrigerate for 2 hours (or more). Separately, put your meat grinder attachment in the freezer (for at least 1 hour).\u003c/p>\n\u003cp>Meanwhile, soak the bread in the milk and alcohol. Whisk the eggs until combined.\u003c/p>\n\u003cp>Remove the grinder from the freezer, and grind the salted-meat mixture as well as the soaked the bread. Add the whisked egg to the ground meat, lightly mix together, and then put the combined \u003ca href=\"http://en.wikipedia.org/wiki/Forcemeat\">forcemeat\u003c/a> through the grinder again.\u003c/p>\n\u003cp>Lightly poach or saute a spoonful of your forcemeat and taste for balanced seasoning. Adjust accordingly.\u003c/p>\n\u003cp>Lightly cover the inside of your terrine mold with canola oil, then press plastic wrap into the mold with plenty extra hanging over to cover the terrine at a later point.\u003c/p>\n\u003cp>Pour the cranberries into the bottom of the mold, distributing equally. Follow that with a layer of the forcemeat. If you are just using rabbit loins, place them in the center of the terrine and then fill the rest of the mold up with the remaining force meat. If you have the rillette: flatten the rillette onto plastic wrap, place the rabbit loins in the center and then roll the rillette around the loins, making as tight a cylinder as possible. Lay this tube (without the plastic) in the mold and cover with force meat, making sure some is on the sides as well. Use the excess plastic wrap to cover the forcemeat.\u003c/p>\n\u003cp>Cover the terrine with tinfoil, crimping at the edges to make a lid.\u003cbr>\nFill a pan with hot water and set the mold in the water. Cook the terrine in the oven at 300 for an hour to an hour and a half or until the interior temperature reads 150 degrees.\u003c/p>\n\u003cp>Uncover the terrine and let sit out for 20 minutes. After 20 minutes create a press that can equally distribute weight onto the terrine (another terrine mold works best). Put the terrine in the fridge with weights on top and let it sit overnight.\u003c/p>\n\u003cp>I served the terrine with a green tomato vinaigrette and micro greens, but it can be served with anything a little sweet and sour. Pickles, mustard, and jams are all great options along with some crusty bread.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://theperennialplate.com/\">The Perennial Plate\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/perennialplate\">@perennialplate\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Perennial-Plate/200850638937\">Perennial Plate\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Super Bowl Lettuce Wraps",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/superbowl-rolls.jpg\" alt=\"superbowl lettuce wraps\" title=\"superbowl lettuce wraps\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22546\">\u003cbr>\nSuper Bowl food is something you either love or hate. If you go by the ads, most people are gorging themselves on Velveeta dips, Tostitos, and Pace Picante sauce while watching the game, dishing over the half-time show, and determining which ad is the best. But there's more to finger food than the ads would have you believe. \u003c/p>\n\u003cp>Although I'm not a big football fan -- I often spend the day at the movies seeing Oscar contenders because the lines are nice and short -- I am going to a Super Bowl party this year. So to get myself into the swing of things, I thought I would check out what the Steeler's and Packer's home towns have on the menu. \u003c/p>\n\u003cp>Pittsburgh's \u003ca href=\"http://www.post-gazette.com/multimedia/default.asp?autoStart=true&topVideoCatNo=default&clipid=5483360\">Post-Gazette\u003c/a> was a bit of a bust. Highlighted on their food page is a series of videos called \u003ca href=\"http://www.post-gazette.com/multimedia/default.asp?autoStart=true&topVideoCatNo=default&clipid=5483360\">\"Cooking with Gretchen.\"\u003c/a> Now I only watched the guacamole video, but poor Gretchen is set up to look like a ditz who knows nothing about football, which sort of rubbed me the wrong way. Why make fun of the cook? She's there to make guacamole (although she can't de-pit an avocado to save her life), not recite football stats. Plus didn't the whole air-headed girl routine go out of style a couple of decades ago? Okay, moving on… They also have a list of\u003ca href=\"http://www.post-gazette.com/pg/10035/1033158-34.stm\"> \"healthy\" recipes\u003c/a>, but the inclusion of nachos that include broccoli and spinach along with an 80's style artichoke dip seemed pretty unappealing. The \u003ca href=\"http://www.post-gazette.com/pg/09029/945224-34.stm\">Super Steeler's fan recipes\u003c/a> were sort of fun to look, but I can't imagine getting into the spirit of the game with some kielbasa cooked with chili sauce and grape jelly or a Boboli Pierogi Pizza where you put pierogis on a Boboli crust and then bake with cheddar cheese.\u003c/p>\n\u003cp>Looking for ideas from Green Bay, I checked out the food section of the \u003ca href=\"http://www.greenbaypressgazette.com/\">Press-Gazette\u003c/a>. The feature article for game-day food was \u003ca href=\"http://greenbayhub.greenbaypressgazette.com/article/20110130/GPG0504/110130028/1253/Take+your+dip+game+to+the+next+level+on+Super+Bowl+Sunday\">a list of dips\u003c/a>. Most have fun catchy titles, like the Texas, Here We Come Caviar, which seemed the most appetizing of the bunch with its fresh peppers and tomatoes. But I just can't see myself making the James Harrison Has A Chip On His Shoulder chipped beef dip or the Dance Like B.J. Raji and Say Cheese dip made with Velveeta Mexican Cheese. \u003c/p>\n\u003cp>So what will this judgmental snack snob make on Super Bowl Sunday? Well, I've given up on the idea of doing something regional for each team. Sorry. Just can't do it. Instead I thought I'd honor the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/02/happy-chinese-new-year-%E2%80%93-eat-well-and-prosper/\">Lunar\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/30/tet-celebrations-and-vietnamese-eats/\">New Year\u003c/a>, which begins today, by making Asian lettuce wraps. Beautifully seasoned meat wrapped in crisp lettuce leaves, this dish is full of flavor, fun to eat with your hands, and, dare I say, healthy. They can be spicy (just squirt on some sriracha sauce) and you can use whatever kind of meat you'd like (I'm going for a mix of ground pork and turkey). Perfumed with garlic, ginger, soy and fish sauce, they are easy to make and taste addictive.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My dream culinary Super Bowl match-off would be the New Orleans Saints vs. San Francisco 49ers so I can make gumbo and crab cakes, although I hear this isn't possible as both are in the NFC. Oh well. Back to the movies next year.\u003c/p>\n\u003cp>\u003cstrong>Super Bowl Lettuce Wraps\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for a small crowd\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n1/2 pound ground pork\u003cbr>\n1/2 pound ground turkey\u003cbr>\n4 green onions sliced (both the white and green parts)\u003cbr>\n2 large garlic cloves minced\u003cbr>\n1 tsp minced fresh ginger\u003cbr>\n2 Tbsp soy sauce\u003cbr>\n2 Tbsp fish sauce\u003cbr>\n1 Tbsp rice wine vinegar\u003cbr>\n1 Tbsp brown sugar\u003cbr>\n1 Tbsp vegetable oil\u003cbr>\n1 tsp sesame oil\u003cbr>\n1 Tbsp toasted sesame seeds\u003cbr>\n1 head lettuce (cleaned and separated so each leaf is ready to use) \u003c/p>\n\u003cp>\u003cstrong>Sides:\u003c/strong> cucumbers and carrots cut into thin matchbook slices and cilantro are nice additions.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I like to use butter lettuce, but you can use whatever kind you like. Iceberg and red leaf work particularly well.\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat a large frying pan to medium high heat and then add in the oil.\u003c/p>\n\u003cp>2. Sauté your green onions and garlic for one to two minutes (stirring and being careful not to scorch them).\u003c/p>\n\u003cp>3. Add in your meat and minced ginger. Cook until the meat is mostly cooked through, being sure to incorporate the onions and garlic. Add a little water if the meat starts to stick to the bottom of the pan (around 1 tsp).\u003c/p>\n\u003cp>4. Mix your soy sauce, fish sauce, rice wine vinegar and brown sugar in a bowl and then add to the meat mixture. Stir everything together.\u003c/p>\n\u003cp>5. Lower to heat to medium low and then cover the pan and simmer for about five minutes.\u003c/p>\n\u003cp>6. Uncover the pan and sprinkle on the sesame seeds.\u003c/p>\n\u003cp>7. Set in a bowl and serve with lettuce leaves, cucumbers, carrots and/or cilantro, along with a dollop of sriracha sauce if you want it spicy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Game Day Recipes from Bay Area Bites\u003c/strong>\u003cbr>\nNot all of these are traditional Super Bowl fare, but all would be great at a party.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/27/three-bean-vegetarian-chili/\">Three-Bean Vegetarian Chili\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/27/massive-pot-of-chili/\">Massive Pot of Chili\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/02/how-to-make-chili/\">Chili\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/31/dip-baby-dip/\">Radish Dip, Green Olive Dip and Guacamole\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/01/29/pulled-pork-sandwiches/\">Pulled Pork Sandwiches\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/05/01/shrimp-po-boy/\">Shrimp Po Boys\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/24/pork-and-shrimp-dumplings-jiao-zi/\">Pork and Shrimp Dumplings\u003c/a>\u003c/p>\n\n",
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"excerpt": "So what will this judgmental snack snob make this Super Bowl Sunday? My antidote to what I found listed in the two Gazettes is lettuce wraps. Beautifully seasoned meat wrapped in crisp lettuce leaves, this dish is full of flavor, fun to eat with your hands, and, dare I say, healthy. ",
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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/superbowl-rolls.jpg\" alt=\"superbowl lettuce wraps\" title=\"superbowl lettuce wraps\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22546\">\u003cbr>\nSuper Bowl food is something you either love or hate. If you go by the ads, most people are gorging themselves on Velveeta dips, Tostitos, and Pace Picante sauce while watching the game, dishing over the half-time show, and determining which ad is the best. But there's more to finger food than the ads would have you believe. \u003c/p>\n\u003cp>Although I'm not a big football fan -- I often spend the day at the movies seeing Oscar contenders because the lines are nice and short -- I am going to a Super Bowl party this year. So to get myself into the swing of things, I thought I would check out what the Steeler's and Packer's home towns have on the menu. \u003c/p>\n\u003cp>Pittsburgh's \u003ca href=\"http://www.post-gazette.com/multimedia/default.asp?autoStart=true&topVideoCatNo=default&clipid=5483360\">Post-Gazette\u003c/a> was a bit of a bust. Highlighted on their food page is a series of videos called \u003ca href=\"http://www.post-gazette.com/multimedia/default.asp?autoStart=true&topVideoCatNo=default&clipid=5483360\">\"Cooking with Gretchen.\"\u003c/a> Now I only watched the guacamole video, but poor Gretchen is set up to look like a ditz who knows nothing about football, which sort of rubbed me the wrong way. Why make fun of the cook? She's there to make guacamole (although she can't de-pit an avocado to save her life), not recite football stats. Plus didn't the whole air-headed girl routine go out of style a couple of decades ago? Okay, moving on… They also have a list of\u003ca href=\"http://www.post-gazette.com/pg/10035/1033158-34.stm\"> \"healthy\" recipes\u003c/a>, but the inclusion of nachos that include broccoli and spinach along with an 80's style artichoke dip seemed pretty unappealing. The \u003ca href=\"http://www.post-gazette.com/pg/09029/945224-34.stm\">Super Steeler's fan recipes\u003c/a> were sort of fun to look, but I can't imagine getting into the spirit of the game with some kielbasa cooked with chili sauce and grape jelly or a Boboli Pierogi Pizza where you put pierogis on a Boboli crust and then bake with cheddar cheese.\u003c/p>\n\u003cp>Looking for ideas from Green Bay, I checked out the food section of the \u003ca href=\"http://www.greenbaypressgazette.com/\">Press-Gazette\u003c/a>. The feature article for game-day food was \u003ca href=\"http://greenbayhub.greenbaypressgazette.com/article/20110130/GPG0504/110130028/1253/Take+your+dip+game+to+the+next+level+on+Super+Bowl+Sunday\">a list of dips\u003c/a>. Most have fun catchy titles, like the Texas, Here We Come Caviar, which seemed the most appetizing of the bunch with its fresh peppers and tomatoes. But I just can't see myself making the James Harrison Has A Chip On His Shoulder chipped beef dip or the Dance Like B.J. Raji and Say Cheese dip made with Velveeta Mexican Cheese. \u003c/p>\n\u003cp>So what will this judgmental snack snob make on Super Bowl Sunday? Well, I've given up on the idea of doing something regional for each team. Sorry. Just can't do it. Instead I thought I'd honor the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/02/happy-chinese-new-year-%E2%80%93-eat-well-and-prosper/\">Lunar\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/30/tet-celebrations-and-vietnamese-eats/\">New Year\u003c/a>, which begins today, by making Asian lettuce wraps. Beautifully seasoned meat wrapped in crisp lettuce leaves, this dish is full of flavor, fun to eat with your hands, and, dare I say, healthy. They can be spicy (just squirt on some sriracha sauce) and you can use whatever kind of meat you'd like (I'm going for a mix of ground pork and turkey). Perfumed with garlic, ginger, soy and fish sauce, they are easy to make and taste addictive.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My dream culinary Super Bowl match-off would be the New Orleans Saints vs. San Francisco 49ers so I can make gumbo and crab cakes, although I hear this isn't possible as both are in the NFC. Oh well. Back to the movies next year.\u003c/p>\n\u003cp>\u003cstrong>Super Bowl Lettuce Wraps\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for a small crowd\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n1/2 pound ground pork\u003cbr>\n1/2 pound ground turkey\u003cbr>\n4 green onions sliced (both the white and green parts)\u003cbr>\n2 large garlic cloves minced\u003cbr>\n1 tsp minced fresh ginger\u003cbr>\n2 Tbsp soy sauce\u003cbr>\n2 Tbsp fish sauce\u003cbr>\n1 Tbsp rice wine vinegar\u003cbr>\n1 Tbsp brown sugar\u003cbr>\n1 Tbsp vegetable oil\u003cbr>\n1 tsp sesame oil\u003cbr>\n1 Tbsp toasted sesame seeds\u003cbr>\n1 head lettuce (cleaned and separated so each leaf is ready to use) \u003c/p>\n\u003cp>\u003cstrong>Sides:\u003c/strong> cucumbers and carrots cut into thin matchbook slices and cilantro are nice additions.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I like to use butter lettuce, but you can use whatever kind you like. Iceberg and red leaf work particularly well.\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat a large frying pan to medium high heat and then add in the oil.\u003c/p>\n\u003cp>2. Sauté your green onions and garlic for one to two minutes (stirring and being careful not to scorch them).\u003c/p>\n\u003cp>3. Add in your meat and minced ginger. Cook until the meat is mostly cooked through, being sure to incorporate the onions and garlic. Add a little water if the meat starts to stick to the bottom of the pan (around 1 tsp).\u003c/p>\n\u003cp>4. Mix your soy sauce, fish sauce, rice wine vinegar and brown sugar in a bowl and then add to the meat mixture. Stir everything together.\u003c/p>\n\u003cp>5. Lower to heat to medium low and then cover the pan and simmer for about five minutes.\u003c/p>\n\u003cp>6. Uncover the pan and sprinkle on the sesame seeds.\u003c/p>\n\u003cp>7. Set in a bowl and serve with lettuce leaves, cucumbers, carrots and/or cilantro, along with a dollop of sriracha sauce if you want it spicy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Game Day Recipes from Bay Area Bites\u003c/strong>\u003cbr>\nNot all of these are traditional Super Bowl fare, but all would be great at a party.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/27/three-bean-vegetarian-chili/\">Three-Bean Vegetarian Chili\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/27/massive-pot-of-chili/\">Massive Pot of Chili\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/02/how-to-make-chili/\">Chili\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/31/dip-baby-dip/\">Radish Dip, Green Olive Dip and Guacamole\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/01/29/pulled-pork-sandwiches/\">Pulled Pork Sandwiches\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/05/01/shrimp-po-boy/\">Shrimp Po Boys\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/24/pork-and-shrimp-dumplings-jiao-zi/\">Pork and Shrimp Dumplings\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Homemade Truffles for Valentine's Day",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/choc-truffles.jpg\" alt=\"Chocolate Truffle\" title=\"Chocolate Truffle\" width=\"408\" height=\"294\" class=\"aligncenter size-full wp-image-22444\">\u003cbr>\nValentine's Day is almost here, and if you're planning on spending a small fortune on chocolates for your sweet, hold up! Consider making your own chocolate truffles -- in addition to the \"OMG, you shouldn't have\" look, you'll get bonus points for having taken the time out to make something by hand. \u003c/p>\n\u003cp>Ok, so I know I've lost some of you already. Hear me out. \"But truffles are soooo haaarrrrrd to make,\" I can hear you sighing. \"I could never do that.\" Au contraire, mon cheri. Despite the fact that stores charge big bucks for these little balls of chocolate love, truffles are actually one of the easiest candies to make. Within an hour you'll have a few dozen handmade chocolate truffles, and a one heck of a fabulous Valentine's Day gift. And if you're sweetie is of the vegan persuasion, I've got you covered with a \u003ca href=\"http://www.theculinarylife.com/2012/guilt-free-vegan-truffles-recipe/\" title=\"Vegan Truffle Recipe\">vegan truffle recipe\u003c/a> as well.\u003c/p>\n\u003cp>\u003cstrong>First things first:\u003c/strong> You'll be melting chocolate, which means you'll need to chop it first. Like, chop it as finely as possible. It's easy to chop the long, flat bars you get from the baking section of the grocery store, and I recommend you use a large chef's knife or my weapon of choice: a meat cleaver. If all else fails, don't fret. You can use semi-sweet chocolate chips without suffering any dire consequences.\u003c/p>\n\u003cp>\u003cstrong>Second:\u003c/strong> You \u003cstrong>\u003cem>must\u003c/em>\u003c/strong> use a double boiler to melt your chocolate. Any other means of melting will burn the chocolate or turn it into a seized up lump of concrete. If you don't have a real double boiler, never fear. Find a pot and a large bowl that will snugly fit in the pot without slipping into it. Make sure the bottom of the bowl doesn't rest in the water. Rather, you want there to be a good inch or two between the bottom of the bowl and the water in the pot. Also, be sure to not get \u003cstrong>any\u003c/strong> water into your chocolate mixture, lest it seize up. If this happens, you'll need to dump it out and start over. Sad panda. For more information, check out this \u003ca href=\"http://www.chocolate-source.co.uk/how_to_melt_chocolate.htm\" title=\"How to melt chocolate\">guide on melting chocolate\u003c/a>.\u003c/p>\n\u003cp>Now, let's get our hands dirty! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Basic Chocolate Truffles Recipe\u003c/strong>\u003cbr>\n\u003cem>Yields about 24 3/4\" truffles.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n12 ounces semisweet chocolate, chopped fine\u003cbr>\n3/4 cup heavy whipping cream\u003cbr>\n1 tablespoon vanilla\u003cbr>\n1 tablespoon Grand Marnier\u003c/p>\n\u003cp>\u003cstrong>Possible Coatings:\u003c/strong>\u003cbr>\n1/4 cup unsweetened cocoa powder\u003cbr>\n1/4 cup chopped hazelnuts\u003cbr>\n1/4 cup powdered sugar\u003cbr>\n1/4 cup \u003ca href=\"http://www.theculinarylife.com/2009/spicy-chai-truffles-recipe/\" title=\"Chai Spice Truffles\">chai spices\u003c/a>\u003cbr>\n1/4 cup of whatever fun, powdery thing you'd like to roll your truffles in\u003cbr>\nSmall foil cups for packaging (available from your local craft store)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nFill the bottom of your double boiler with a few inches of water, set it over medium heat and bring it to a boil. Have the chopped chocolate waiting in the top of your double boiler but not yet set over the heat.\u003c/p>\n\u003cp>In a small saucepan, heat the heavy cream just until you see bubbles start to fowl around the edges of the pan. Immediately pour the cream over your chocolate. Set the bowl over the waiting double boiler, stirring until the chocolate is completely melted and mixed with the cream. Stir in vanilla and Grand Marnier, then cover and refrigerate until firm enough to handle (about 4 hours).\u003c/p>\n\u003cp>That's it! Seriously! And in case you weren't aware, you just made a \u003ca href=\"http://www.wasabimon.com/archive/easy-chocolate-ganache-recipe/\" title=\"How to make chocolate ganache\">chocolate ganache\u003c/a>, one of the most delectable substances in the dessert world. Go you!\u003c/p>\n\u003cp>After your ganache has firmed up, line a cookie sheet with parchment. Scoop about a teaspoonful of ganache and then, working quickly, roll it into a sphere shape with your hands. Set the rolled truffles on the lined cookie sheet, and keep going until you've finished all of your chocolate mixture. Your truffle may look a little sticky at first. That's fine, we'll smooth them out in a second. \u003c/p>\n\u003cp>Note: Try to make sure your hands are as cool as possible or your truffles will melt as you roll them. It might be a good idea to keep a paper towel or two nearby, so that if your hands get caked with chocolate you can wipe them off. It also helps to stick the bowl of ganache back in the refrigerator for 5 minutes if you notice it getting super sticky.\u003c/p>\n\u003cp>\u003cstrong>Coatings\u003c/strong>\u003cbr>\nLet your chocolate truffles sit for about ten minutes at room temperature, or stick them in the fridge if it's a warm day (say, above 70 degrees). Add cocoa powder (or hazelnuts, or powdered sugar) to a small round-bottomed bowl. One at a time, pick up your truffles and roll them between your hands for a few seconds to barely warm the surface, then drop them in the bowl of coating. Toss the bowl a bit until the truffle is completely covered in coating, then set it back on the cookie sheet. If you end up with a too much coating on your truffles, don't shake them off until after they have firmed up again. \u003c/p>\n\u003cp>Once you're done, put the cookie sheet full of truffles in the fridge for half an hour. Once they're firm again, shake off any excess coating and put them in little foil cups for decoration.\u003c/p>\n\u003cp>These chocolate truffles will keep in the fridge for two weeks, but can be kept at room temperature for a few days. I like them a little softer, so I pull them out of the fridge a few hours before serving.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>For a little variety, check out these other truffle recipes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://bakingsheet.blogspot.com/2006/08/mint-chocolate-truffles.html\" title=\"Mint Chocolate Truffles\">Mint Chocolate Truffles\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chocolategourmand.com/recipes/candies/mocha_truffles.cfm\" title=\"Mocha Truffles\">Mocha Truffles\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nourishingmeals.com/2010/01/cinnamon-sunflower-truffles.html\" title=\"Raw Cinnamon-Sunflower Truffles\">Raw Cinnamon-Sunflower Truffles\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Valentine's Day is almost here, and if you're planning on spending a small fortune on chocolates for your sweet, hold up! Consider making your own chocolate truffles.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/choc-truffles.jpg\" alt=\"Chocolate Truffle\" title=\"Chocolate Truffle\" width=\"408\" height=\"294\" class=\"aligncenter size-full wp-image-22444\">\u003cbr>\nValentine's Day is almost here, and if you're planning on spending a small fortune on chocolates for your sweet, hold up! Consider making your own chocolate truffles -- in addition to the \"OMG, you shouldn't have\" look, you'll get bonus points for having taken the time out to make something by hand. \u003c/p>\n\u003cp>Ok, so I know I've lost some of you already. Hear me out. \"But truffles are soooo haaarrrrrd to make,\" I can hear you sighing. \"I could never do that.\" Au contraire, mon cheri. Despite the fact that stores charge big bucks for these little balls of chocolate love, truffles are actually one of the easiest candies to make. Within an hour you'll have a few dozen handmade chocolate truffles, and a one heck of a fabulous Valentine's Day gift. And if you're sweetie is of the vegan persuasion, I've got you covered with a \u003ca href=\"http://www.theculinarylife.com/2012/guilt-free-vegan-truffles-recipe/\" title=\"Vegan Truffle Recipe\">vegan truffle recipe\u003c/a> as well.\u003c/p>\n\u003cp>\u003cstrong>First things first:\u003c/strong> You'll be melting chocolate, which means you'll need to chop it first. Like, chop it as finely as possible. It's easy to chop the long, flat bars you get from the baking section of the grocery store, and I recommend you use a large chef's knife or my weapon of choice: a meat cleaver. If all else fails, don't fret. You can use semi-sweet chocolate chips without suffering any dire consequences.\u003c/p>\n\u003cp>\u003cstrong>Second:\u003c/strong> You \u003cstrong>\u003cem>must\u003c/em>\u003c/strong> use a double boiler to melt your chocolate. Any other means of melting will burn the chocolate or turn it into a seized up lump of concrete. If you don't have a real double boiler, never fear. Find a pot and a large bowl that will snugly fit in the pot without slipping into it. Make sure the bottom of the bowl doesn't rest in the water. Rather, you want there to be a good inch or two between the bottom of the bowl and the water in the pot. Also, be sure to not get \u003cstrong>any\u003c/strong> water into your chocolate mixture, lest it seize up. If this happens, you'll need to dump it out and start over. Sad panda. For more information, check out this \u003ca href=\"http://www.chocolate-source.co.uk/how_to_melt_chocolate.htm\" title=\"How to melt chocolate\">guide on melting chocolate\u003c/a>.\u003c/p>\n\u003cp>Now, let's get our hands dirty! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Basic Chocolate Truffles Recipe\u003c/strong>\u003cbr>\n\u003cem>Yields about 24 3/4\" truffles.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n12 ounces semisweet chocolate, chopped fine\u003cbr>\n3/4 cup heavy whipping cream\u003cbr>\n1 tablespoon vanilla\u003cbr>\n1 tablespoon Grand Marnier\u003c/p>\n\u003cp>\u003cstrong>Possible Coatings:\u003c/strong>\u003cbr>\n1/4 cup unsweetened cocoa powder\u003cbr>\n1/4 cup chopped hazelnuts\u003cbr>\n1/4 cup powdered sugar\u003cbr>\n1/4 cup \u003ca href=\"http://www.theculinarylife.com/2009/spicy-chai-truffles-recipe/\" title=\"Chai Spice Truffles\">chai spices\u003c/a>\u003cbr>\n1/4 cup of whatever fun, powdery thing you'd like to roll your truffles in\u003cbr>\nSmall foil cups for packaging (available from your local craft store)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nFill the bottom of your double boiler with a few inches of water, set it over medium heat and bring it to a boil. Have the chopped chocolate waiting in the top of your double boiler but not yet set over the heat.\u003c/p>\n\u003cp>In a small saucepan, heat the heavy cream just until you see bubbles start to fowl around the edges of the pan. Immediately pour the cream over your chocolate. Set the bowl over the waiting double boiler, stirring until the chocolate is completely melted and mixed with the cream. Stir in vanilla and Grand Marnier, then cover and refrigerate until firm enough to handle (about 4 hours).\u003c/p>\n\u003cp>That's it! Seriously! And in case you weren't aware, you just made a \u003ca href=\"http://www.wasabimon.com/archive/easy-chocolate-ganache-recipe/\" title=\"How to make chocolate ganache\">chocolate ganache\u003c/a>, one of the most delectable substances in the dessert world. Go you!\u003c/p>\n\u003cp>After your ganache has firmed up, line a cookie sheet with parchment. Scoop about a teaspoonful of ganache and then, working quickly, roll it into a sphere shape with your hands. Set the rolled truffles on the lined cookie sheet, and keep going until you've finished all of your chocolate mixture. Your truffle may look a little sticky at first. That's fine, we'll smooth them out in a second. \u003c/p>\n\u003cp>Note: Try to make sure your hands are as cool as possible or your truffles will melt as you roll them. It might be a good idea to keep a paper towel or two nearby, so that if your hands get caked with chocolate you can wipe them off. It also helps to stick the bowl of ganache back in the refrigerator for 5 minutes if you notice it getting super sticky.\u003c/p>\n\u003cp>\u003cstrong>Coatings\u003c/strong>\u003cbr>\nLet your chocolate truffles sit for about ten minutes at room temperature, or stick them in the fridge if it's a warm day (say, above 70 degrees). Add cocoa powder (or hazelnuts, or powdered sugar) to a small round-bottomed bowl. One at a time, pick up your truffles and roll them between your hands for a few seconds to barely warm the surface, then drop them in the bowl of coating. Toss the bowl a bit until the truffle is completely covered in coating, then set it back on the cookie sheet. If you end up with a too much coating on your truffles, don't shake them off until after they have firmed up again. \u003c/p>\n\u003cp>Once you're done, put the cookie sheet full of truffles in the fridge for half an hour. Once they're firm again, shake off any excess coating and put them in little foil cups for decoration.\u003c/p>\n\u003cp>These chocolate truffles will keep in the fridge for two weeks, but can be kept at room temperature for a few days. I like them a little softer, so I pull them out of the fridge a few hours before serving.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>For a little variety, check out these other truffle recipes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://bakingsheet.blogspot.com/2006/08/mint-chocolate-truffles.html\" title=\"Mint Chocolate Truffles\">Mint Chocolate Truffles\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chocolategourmand.com/recipes/candies/mocha_truffles.cfm\" title=\"Mocha Truffles\">Mocha Truffles\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nourishingmeals.com/2010/01/cinnamon-sunflower-truffles.html\" title=\"Raw Cinnamon-Sunflower Truffles\">Raw Cinnamon-Sunflower Truffles\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Breakfast at Show Dogs, with Chefs Gayle Pirie and John Clark",
"title": "Breakfast at Show Dogs, with Chefs Gayle Pirie and John Clark",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-22209\" title=\"John Clark and Gayle Pirie. Photo: John A. Benson Photography\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/John-Clark-and-Gayle-Pirie500.jpg\" alt=\"John Clark and Gayle Pirie. Photo: John A. Benson Photography\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>John Clark and Gayle Pirie. Photo: John A. Benson Photography\u003c/em>\u003c/p>\n\u003cp>This is the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/01/show_dogs_starts_breakfast_int.php\">first week\u003c/a> of weekday breakfast offerings at Show Dogs, the Civic Center sausage emporium serving up meaty numbers of quality from Golden Gate Meats, 4505 Meats, Fatted Calf, and Let's Be Frank. A breakfast at Show Dogs includes dishes and drinks priced from $4 to $12.95, and the food is from one of San Francisco's best cooking couples, Gayle Pirie and John Clark. The couple resides in the East Bay and together have over two and a half decades of cooking experience including working as co-chefs at \u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a> and being co-owners and chefs at Foreign Cinema. Their new breakfast menu—with Chef de Cuisine Seth Carter--is inspired by brunch at their ever-popular \u003ca href=\"http://www.foreigncinema.com/food/brunch.php\">Foreign Cinema\u003c/a>, and from their book, \u003ca href=\"http://www.foreigncinema.com/shop/\">Country Egg, City Egg\u003c/a>.\u003c/p>\n\u003cp>Chef Pirie said via phone interview that when creating Show Dogs, she and Clark tried to “think of the history of Market Street and create a fine food emporium. [We wanted to] make it inclusive of all three meals, and had dinner, lunch and happy hour already.” Offering breakfast service at Show Dogs is “harkening back to the turn of the century, when you had food all day.” Brunch will launch on weekends soon -- view the \u003ca href=\"http://showdogssf.com/menu/\">full menu\u003c/a> at showdogssf.com.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-22224\" title=\"Croque Madame. Photo by Mary Ladd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Croque500.jpg\" alt=\"Croque Madame. Photo by Mary Ladd\" width=\"500\" height=\"373\">\u003cbr>\n\u003cem>Croque Madame. Photo by Mary Ladd\u003c/em>\u003c/p>\n\u003cp>Show Dogs morning fare is sophisticated yet comfortable, with fun twists on the Croque Madame (with succulent pulled pork, Gruyere & béchamel), pancakes (corn cakes with molasses syrup and apricot preserves spiked with Serrano chiles), and \u003cem>Huevos Rancheros\u003c/em> (white beans, bacon, cheddar and tomatillo salsa). Sausage fans can indulge with the Sunrise ShowDog plate of maple bacon on a soft Acme bun, scrambled egg, piperade, arugula and a side of celery root hashers. Chef Pirie said she is “real partial to sausage with eggs,” making the Sunrise ShowDog plate her top pick.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The house coffee is from \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>. Belly up to an eye opener with a \u003ca href=\"http://www.lagunitas.com\">Lagunitas\u003c/a> Espresso Stout, served warm. Other adult beverages include: Bloody Marys, Mimosas, or Bloody Beer. Fire-eaters can up the heat level on their food with hot sauce, provided on each table. Music includes Brazilian sambas and French jazz. The space is sun-filled and tidy, with wide window views of the unfolding morning activity.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-22219\" title=\"Sunrise ShowDog. Photo by Mary Ladd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sausage500.jpg\" alt=\"Sunrise ShowDog. Photo by Mary Ladd\" width=\"500\" height=\"373\">\u003cbr>\n\u003cem>Sunrise ShowDog. Photo by Mary Ladd\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SHOWDOGS SUNRISE SHOWDOG\u003c/strong>\u003cbr>\nChef/Owners Gayle Pirie and John Clark\u003cbr>\nChef de Cuisine Seth Carter\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Note: made with as many organic ingredients as possible\u003c/em>\u003c/p>\n\u003cp>2 T diced red pepper\u003cbr>\n1 T diced onion\u003cbr>\n4-5 leaves of arugula\u003cbr>\n2 T sharp cheddar\u003cbr>\n1 Egg, scrambled\u003cbr>\n1 T Butter\u003cbr>\nsplash of sherry vinegar\u003cbr>\npinch of cayenne\u003cbr>\nsalt & pepper to taste\u003cbr>\n1 hot dog bun\u003cbr>\n1 pork breakfast sausage\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003c/p>\n\u003cp>1. Cook sausage in a fry pan or preferably, on a grill until browned on both sides and cooked through.\u003cbr>\n2. While sausage is cooking, melt 1 tablespoon butter in a small fry pan.\u003cbr>\n3. When butter is melted, sautee peppers and onions in butter until cooked through.\u003cbr>\n4. Add a splash of sherry vinegar and cook for another minute or so, then add a pinch of cayenne, salt and pepper.\u003cbr>\n5. Add the eggs, arugula and cheddar.\u003cbr>\n6. Continue to mix the scramble egg mixture until egg is mostly cooked but still a touch wet. (egg will continue to cook for a few seconds)\u003cbr>\n7. Place the cooked sausage in the hot dog bun and top with the scrambled egg mix.\u003cbr>\n8. Serve with your favorite hash browns or country potatoes.\u003cbr>\n*For a bit more texture, toast the hot dog bun in a 350 degree oven for 3-4 minutes to crisp the outside.\u003c/p>\n\u003cp>\u003ca href=\"http://showdogssf.com/\">\u003cimg class=\"alignnone size-full wp-image-22235\" title=\"Show Dogs, Fine Sausage logo\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/image001.jpg\" alt=\"Show Dogs, Fine Sausage logo\" width=\"168\" height=\"144\">\u003c/a>\u003cbr>\n\u003ca href=\"http://showdogssf.com/\">Show Dogs, Fine Sausages\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Showdogs,+Market+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=34.122306,57.128906&ie=UTF8&hq=Showdogs,&hnear=Market+St,+San+Francisco,+California&ll=37.784758,-122.410955&spn=0.033238,0.05579&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n1020 Market Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415.558.9560\u003cbr>\nHours: Mon-Thurs: 11am-9pm, Fri-Sat: 11am-12am, Sunday: 12pm-6pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Twitter: \u003ca href=\"http://twitter.com/showdogssf\">@ShowdogsSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/ShowDogsSF\">Showdogs\u003c/a>\u003cbr>\nFoursquare: \u003ca href=\"http://foursquare.com/venue/104178\">Show Dogs\u003c/a>\u003c/p>\n\n",
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"excerpt": "This is the first week of weekday breakfast offerings at Show Dogs, the Civic Center sausage emporium serving up meaty numbers of quality from Golden Gate Meats, 4505 Meats, Fatted Calf, and Let's Be Frank. A breakfast at Show Dogs includes dishes and drinks priced from $4 to $12.95, and the food is from one of San Francisco's best cooking couples, Gayle Pirie and John Clark. ",
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"title": "Breakfast at Show Dogs, with Chefs Gayle Pirie and John Clark | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-22209\" title=\"John Clark and Gayle Pirie. Photo: John A. Benson Photography\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/John-Clark-and-Gayle-Pirie500.jpg\" alt=\"John Clark and Gayle Pirie. Photo: John A. Benson Photography\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>John Clark and Gayle Pirie. Photo: John A. Benson Photography\u003c/em>\u003c/p>\n\u003cp>This is the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/01/show_dogs_starts_breakfast_int.php\">first week\u003c/a> of weekday breakfast offerings at Show Dogs, the Civic Center sausage emporium serving up meaty numbers of quality from Golden Gate Meats, 4505 Meats, Fatted Calf, and Let's Be Frank. A breakfast at Show Dogs includes dishes and drinks priced from $4 to $12.95, and the food is from one of San Francisco's best cooking couples, Gayle Pirie and John Clark. The couple resides in the East Bay and together have over two and a half decades of cooking experience including working as co-chefs at \u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a> and being co-owners and chefs at Foreign Cinema. Their new breakfast menu—with Chef de Cuisine Seth Carter--is inspired by brunch at their ever-popular \u003ca href=\"http://www.foreigncinema.com/food/brunch.php\">Foreign Cinema\u003c/a>, and from their book, \u003ca href=\"http://www.foreigncinema.com/shop/\">Country Egg, City Egg\u003c/a>.\u003c/p>\n\u003cp>Chef Pirie said via phone interview that when creating Show Dogs, she and Clark tried to “think of the history of Market Street and create a fine food emporium. [We wanted to] make it inclusive of all three meals, and had dinner, lunch and happy hour already.” Offering breakfast service at Show Dogs is “harkening back to the turn of the century, when you had food all day.” Brunch will launch on weekends soon -- view the \u003ca href=\"http://showdogssf.com/menu/\">full menu\u003c/a> at showdogssf.com.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-22224\" title=\"Croque Madame. Photo by Mary Ladd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Croque500.jpg\" alt=\"Croque Madame. Photo by Mary Ladd\" width=\"500\" height=\"373\">\u003cbr>\n\u003cem>Croque Madame. Photo by Mary Ladd\u003c/em>\u003c/p>\n\u003cp>Show Dogs morning fare is sophisticated yet comfortable, with fun twists on the Croque Madame (with succulent pulled pork, Gruyere & béchamel), pancakes (corn cakes with molasses syrup and apricot preserves spiked with Serrano chiles), and \u003cem>Huevos Rancheros\u003c/em> (white beans, bacon, cheddar and tomatillo salsa). Sausage fans can indulge with the Sunrise ShowDog plate of maple bacon on a soft Acme bun, scrambled egg, piperade, arugula and a side of celery root hashers. Chef Pirie said she is “real partial to sausage with eggs,” making the Sunrise ShowDog plate her top pick.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The house coffee is from \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>. Belly up to an eye opener with a \u003ca href=\"http://www.lagunitas.com\">Lagunitas\u003c/a> Espresso Stout, served warm. Other adult beverages include: Bloody Marys, Mimosas, or Bloody Beer. Fire-eaters can up the heat level on their food with hot sauce, provided on each table. Music includes Brazilian sambas and French jazz. The space is sun-filled and tidy, with wide window views of the unfolding morning activity.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-22219\" title=\"Sunrise ShowDog. Photo by Mary Ladd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sausage500.jpg\" alt=\"Sunrise ShowDog. Photo by Mary Ladd\" width=\"500\" height=\"373\">\u003cbr>\n\u003cem>Sunrise ShowDog. Photo by Mary Ladd\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SHOWDOGS SUNRISE SHOWDOG\u003c/strong>\u003cbr>\nChef/Owners Gayle Pirie and John Clark\u003cbr>\nChef de Cuisine Seth Carter\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Note: made with as many organic ingredients as possible\u003c/em>\u003c/p>\n\u003cp>2 T diced red pepper\u003cbr>\n1 T diced onion\u003cbr>\n4-5 leaves of arugula\u003cbr>\n2 T sharp cheddar\u003cbr>\n1 Egg, scrambled\u003cbr>\n1 T Butter\u003cbr>\nsplash of sherry vinegar\u003cbr>\npinch of cayenne\u003cbr>\nsalt & pepper to taste\u003cbr>\n1 hot dog bun\u003cbr>\n1 pork breakfast sausage\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003c/p>\n\u003cp>1. Cook sausage in a fry pan or preferably, on a grill until browned on both sides and cooked through.\u003cbr>\n2. While sausage is cooking, melt 1 tablespoon butter in a small fry pan.\u003cbr>\n3. When butter is melted, sautee peppers and onions in butter until cooked through.\u003cbr>\n4. Add a splash of sherry vinegar and cook for another minute or so, then add a pinch of cayenne, salt and pepper.\u003cbr>\n5. Add the eggs, arugula and cheddar.\u003cbr>\n6. Continue to mix the scramble egg mixture until egg is mostly cooked but still a touch wet. (egg will continue to cook for a few seconds)\u003cbr>\n7. Place the cooked sausage in the hot dog bun and top with the scrambled egg mix.\u003cbr>\n8. Serve with your favorite hash browns or country potatoes.\u003cbr>\n*For a bit more texture, toast the hot dog bun in a 350 degree oven for 3-4 minutes to crisp the outside.\u003c/p>\n\u003cp>\u003ca href=\"http://showdogssf.com/\">\u003cimg class=\"alignnone size-full wp-image-22235\" title=\"Show Dogs, Fine Sausage logo\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/image001.jpg\" alt=\"Show Dogs, Fine Sausage logo\" width=\"168\" height=\"144\">\u003c/a>\u003cbr>\n\u003ca href=\"http://showdogssf.com/\">Show Dogs, Fine Sausages\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Showdogs,+Market+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=34.122306,57.128906&ie=UTF8&hq=Showdogs,&hnear=Market+St,+San+Francisco,+California&ll=37.784758,-122.410955&spn=0.033238,0.05579&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n1020 Market Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415.558.9560\u003cbr>\nHours: Mon-Thurs: 11am-9pm, Fri-Sat: 11am-12am, Sunday: 12pm-6pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Twitter: \u003ca href=\"http://twitter.com/showdogssf\">@ShowdogsSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/ShowDogsSF\">Showdogs\u003c/a>\u003cbr>\nFoursquare: \u003ca href=\"http://foursquare.com/venue/104178\">Show Dogs\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Three-Bean Vegetarian Chili",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bowl-of-veggie-chili500.jpg\" alt=\"bowl of vegetarian chili\" title=\"bowl of vegetarian chili\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22168\">\u003c/p>\n\u003cp>Winter has always been an ideal time for making a big pot of chili. Full of spices and served hot, it's the perfect anecdote to a chilly day. It's also the ultimate dish for a large group, whether you're having a big family dinner or a Super Bowl party. \u003c/p>\n\u003cp>I used to think chili had to have meat in it to be interesting. I figured\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/02/how-to-make-chili/\"> the slow roasted beef in my recipe\u003c/a> provided the stew's deep and substantial flavors. So I was surprised to find that a vegetarian chili I recently made had its own robust complexity that was just as satisfying. And, unlike meat chili, the vegetarian variety only took an hour to prepare and cost less than $10 to make for a family of four. \u003c/p>\n\u003cp>Now I do love my meat chili, but because it uses beef chuck, it takes hours to braise, so making it is a bit of an event. Three-bean chili, on the other hand, takes little more time than preparing a standard weekday dinner if you use canned beans. And, if you want something really special you can start your preparations the night before and \u003ca href=\"http://whatscookingamerica.net/Vegetables/driedbeantip.htm\">boil up a batch of dried beans\u003c/a>.\u003c/p>\n\u003cp>Preparing vegetarian chili is a bit like planting a flower garden. You want it colorful and lush without being overbearing. Using a variety of chilies, from fresh to canned, dried and powdered, is the key to achieving something that is smoky and deep with just the right amount of heat. And while some recipes I've seen out there call for a hodgepodge of vegetables, I try to avoid making my chili look like a version of vegetables on parade. Instead I like to partner my beans and the various chilies with other ingredients that will accent their flavors, like beer, coffee, corn and Mexican chocolate. Simmered together everything coalesces into a rich and hearty whole.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So whether you're making a weeknight family dinner, or in need of a dish that will satisfy a crowd, it's a good time to enjoy a pot of chili.\u003c/p>\n\u003cp>\u003cstrong>Three-Bean Vegetarian Chili\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>Enough for 5-6 people (can easily be doubled)\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n1 Tbsp vegetable or corn oil\u003cbr>\n3 cans or 6 cups homemade cooked beans (pinto, kidney, black or some of each)\u003cbr>\n1 large onion chopped\u003cbr>\n2 Anaheim peppers chopped\u003cbr>\n1 small or a ½ large jalapeno pepper\u003cbr>\n1 carrot diced\u003cbr>\n2 medium or one large bell pepper (I use red or orange but green is also fine)\u003cbr>\n½ can tomato paste\u003cbr>\n1 15 oz can diced tomatoes\u003cbr>\n1 cup medium-body beer (I like Negro Modelo)\u003cbr>\n½ cup brewed coffee\u003cbr>\n2 Tbsp chili powder (mild or Chipotle)\u003cbr>\n1 Tbsp ground cumin\u003cbr>\n½ tsp dried and ground coriander seed\u003cbr>\n2 Tbsp dried Mexican or regular oregano (crushed between your hands)\u003cbr>\n1 tsp salt\u003cbr>\n1-2 chilis from a can chipotle chiles in adobo sauce (depending on how spicy you want your chili)\u003cbr>\n1 cup fresh or frozen corn kernals\u003cbr>\n2 Tbsp masa harina or finely ground corn meal (optional)\u003cbr>\n2 tsp grated Mexican chocolate or cocoa powder (optional)\u003c/p>\n\u003cp>Note: you can just freeze the chipotle chilies you don't use\u003c/p>\n\u003cp>\u003cstrong>Possible Toppings\u003c/strong>\u003cbr>\nSour cream\u003cbr>\nDiced white or spring onions\u003cbr>\nGrated cheese\u003cbr>\nCrumbled corn chips\u003cbr>\nOlives\u003cbr>\nCorn nuts\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat a large heavy pot (I like to use a cast-iron Dutch oven) on medium high heat. When the pot is heated, add in 1 Tbsp oil and then add in your chopped onion, jalapeno, carrot, and Anaheim peppers. Sauté for 5-7 minutes or until onions are translucent.\u003c/p>\n\u003cp>2. Mix in the tomato paste along with the chili powder, cumin, ground coriander, salt and oregano. Let cook on medium heat for 2-3 minutes.\u003c/p>\n\u003cp>3. Add in the beer, diced tomatoes and chopped bell pepper. Stir and then mix in the beans, coffee and chipotle chili in adobo sauce.\u003c/p>\n\u003cp>4. Bring the chili to a soft boil and then cover and set the burner to simmer. Cook for at least 45 minutes to one hour, stirring every so often to make sure the chili doesn't burn on the bottom of the pot. \u003c/p>\n\u003cp>5. Once all the flavors have melded, stir in the chocolate, corn and masa harina.\u003c/p>\n\u003cp>6. If the chili seems too soupy, or if it's a little too spicy, add another tablespoon of masa harina. Mix in thoroughly.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Simmer for another 10 minutes and then serve with your favorite toppings and cornbread. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bowl-of-veggie-chili500.jpg\" alt=\"bowl of vegetarian chili\" title=\"bowl of vegetarian chili\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22168\">\u003c/p>\n\u003cp>Winter has always been an ideal time for making a big pot of chili. Full of spices and served hot, it's the perfect anecdote to a chilly day. It's also the ultimate dish for a large group, whether you're having a big family dinner or a Super Bowl party. \u003c/p>\n\u003cp>I used to think chili had to have meat in it to be interesting. I figured\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/02/how-to-make-chili/\"> the slow roasted beef in my recipe\u003c/a> provided the stew's deep and substantial flavors. So I was surprised to find that a vegetarian chili I recently made had its own robust complexity that was just as satisfying. And, unlike meat chili, the vegetarian variety only took an hour to prepare and cost less than $10 to make for a family of four. \u003c/p>\n\u003cp>Now I do love my meat chili, but because it uses beef chuck, it takes hours to braise, so making it is a bit of an event. Three-bean chili, on the other hand, takes little more time than preparing a standard weekday dinner if you use canned beans. And, if you want something really special you can start your preparations the night before and \u003ca href=\"http://whatscookingamerica.net/Vegetables/driedbeantip.htm\">boil up a batch of dried beans\u003c/a>.\u003c/p>\n\u003cp>Preparing vegetarian chili is a bit like planting a flower garden. You want it colorful and lush without being overbearing. Using a variety of chilies, from fresh to canned, dried and powdered, is the key to achieving something that is smoky and deep with just the right amount of heat. And while some recipes I've seen out there call for a hodgepodge of vegetables, I try to avoid making my chili look like a version of vegetables on parade. Instead I like to partner my beans and the various chilies with other ingredients that will accent their flavors, like beer, coffee, corn and Mexican chocolate. Simmered together everything coalesces into a rich and hearty whole.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So whether you're making a weeknight family dinner, or in need of a dish that will satisfy a crowd, it's a good time to enjoy a pot of chili.\u003c/p>\n\u003cp>\u003cstrong>Three-Bean Vegetarian Chili\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>Enough for 5-6 people (can easily be doubled)\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n1 Tbsp vegetable or corn oil\u003cbr>\n3 cans or 6 cups homemade cooked beans (pinto, kidney, black or some of each)\u003cbr>\n1 large onion chopped\u003cbr>\n2 Anaheim peppers chopped\u003cbr>\n1 small or a ½ large jalapeno pepper\u003cbr>\n1 carrot diced\u003cbr>\n2 medium or one large bell pepper (I use red or orange but green is also fine)\u003cbr>\n½ can tomato paste\u003cbr>\n1 15 oz can diced tomatoes\u003cbr>\n1 cup medium-body beer (I like Negro Modelo)\u003cbr>\n½ cup brewed coffee\u003cbr>\n2 Tbsp chili powder (mild or Chipotle)\u003cbr>\n1 Tbsp ground cumin\u003cbr>\n½ tsp dried and ground coriander seed\u003cbr>\n2 Tbsp dried Mexican or regular oregano (crushed between your hands)\u003cbr>\n1 tsp salt\u003cbr>\n1-2 chilis from a can chipotle chiles in adobo sauce (depending on how spicy you want your chili)\u003cbr>\n1 cup fresh or frozen corn kernals\u003cbr>\n2 Tbsp masa harina or finely ground corn meal (optional)\u003cbr>\n2 tsp grated Mexican chocolate or cocoa powder (optional)\u003c/p>\n\u003cp>Note: you can just freeze the chipotle chilies you don't use\u003c/p>\n\u003cp>\u003cstrong>Possible Toppings\u003c/strong>\u003cbr>\nSour cream\u003cbr>\nDiced white or spring onions\u003cbr>\nGrated cheese\u003cbr>\nCrumbled corn chips\u003cbr>\nOlives\u003cbr>\nCorn nuts\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat a large heavy pot (I like to use a cast-iron Dutch oven) on medium high heat. When the pot is heated, add in 1 Tbsp oil and then add in your chopped onion, jalapeno, carrot, and Anaheim peppers. Sauté for 5-7 minutes or until onions are translucent.\u003c/p>\n\u003cp>2. Mix in the tomato paste along with the chili powder, cumin, ground coriander, salt and oregano. Let cook on medium heat for 2-3 minutes.\u003c/p>\n\u003cp>3. Add in the beer, diced tomatoes and chopped bell pepper. Stir and then mix in the beans, coffee and chipotle chili in adobo sauce.\u003c/p>\n\u003cp>4. Bring the chili to a soft boil and then cover and set the burner to simmer. Cook for at least 45 minutes to one hour, stirring every so often to make sure the chili doesn't burn on the bottom of the pot. \u003c/p>\n\u003cp>5. Once all the flavors have melded, stir in the chocolate, corn and masa harina.\u003c/p>\n\u003cp>6. If the chili seems too soupy, or if it's a little too spicy, add another tablespoon of masa harina. Mix in thoroughly.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Simmer for another 10 minutes and then serve with your favorite toppings and cornbread. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Fried Chicken Guide",
"title": "Bay Area Fried Chicken Guide",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/front-porch-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/front-porch-1.jpg\" alt=\"Fried Chicken Bucket, Front Porch\" title=\"Fried Chicken Bucket, Front Porch\" width=\"500\" height=\"358\" class=\"alignnone size-full wp-image-22138\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Bucket, Front Porch\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Fried Chicken\u003c/strong>. What's there not to like? Crispy golden skin. Juicy tender meat. Finger-lickin' goodness. Apparently, the restaurants of the Bay Area seem to agree. Fried chicken is all the rage, and everyone seems to have a riff on this comfort food favorite: \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a> serves it \u003ca href=\"http://blogs.kqed.org/checkplease/2009/03/27/check-please-bay-area-season-4-episode-2-402/\">classic Southern-style\u003c/a>, with hamhock greens and mac n' cheese; \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a> makes it Korean Fried Chicken with spicy slaw and pickled daikon; \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a> goes thighs-only for its gussied up Chicken and Semolina Waffles with Chestnut Honey Butter; \u003ca href=\"http://thefrontporchsf.com/\">Front Porch\u003c/a> uses a cornmeal crust and serves it in a popcorn bucket.\u003c/p>\n\u003cp>Once you've set upon the path to finding the \"Best Fried Chicken\" it's a quest that can easily obsess. And, it has its hazards…you know, it's not quite as artery-friendly as say, a \"Best Salad\" quest. By no means have I sampled it all -- for example, I have yet to try \u003ca href=\"http://casaorinda.net/\">Casa Orinda's\u003c/a> fried chicken, which \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/2008/09/08/the-best-fried-chicken-so-far/\">Michael Bauer\u003c/a> swears by, and I'm still dying to try \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\">Brown Sugar Kitchen's\u003c/a> Chicken & Waffles -- however, I have taste-tested my fair share, and well, someone should benefit from my \"research.\" \u003c/p>\n\u003cp>\u003cstrong>Best Destination Fried Chicken Orgy: Ad Hoc (Yountville, Napa)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ad-hoc-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ad-hoc-1.jpg\" alt=\"Fried Chicken Night, Ad Hoc\" title=\"Fried Chicken Night, Ad Hoc\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22133\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Night, Ad Hoc\u003c/em>\u003c/p>\n\u003cp>The greatness of this fried chicken has taken on almost mythical proportions, with cult followers calling \u003cstrong>Fried Chicken Night\u003c/strong> at \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a> a religious experience. Is it as good as everyone says? In one word: yes. One satisfying bite into a hunk of their \u003cstrong>Buttermilk Fried Chicken\u003c/strong> and you'll be born again. It's not just that the skin is perfectly crunchy and substantial, or that the brined meat is juicy and flavorful, or that it all comes family-style in a big oversized bowl brimming with indulgence. At Ad Hoc, it's the sum of all the parts that make this a destination dining experience. Your entire meal is orchestrated without the slightest bit of effort from you. Even the drive up to Napa adds to the delicious escapism of the evening. Fried Chicken Night is every other Monday; for an incredibly convenient schedule of exactly which Monday it falls on, check out \u003ca href=\"http://www.inuyaki.com/ad-hoc-menu-archive\">Inuyaki's custom FCN-stalker calendar\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Best Hangover Fried Chicken: Little Skillet (Soma, SF)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/little-skillet-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/little-skillet-1.jpg\" alt=\"Chicken & Waffles, Little Skillet\" title=\"Chicken & Waffles, Little Skillet\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22140\">\u003c/a>\u003cbr>\n\u003cem>Chicken & Waffles, Little Skillet\u003c/em>\u003c/p>\n\u003cp>There is nothing like some \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> \u003cstrong>Chicken & Waffles\u003c/strong> lovin' to soothe your soul after a big night out. A little grease. A jolt of sugar. Yes, please. If \u003ca href=\"http://www.yelp.com/biz/cento-san-francisco\">Cento\u003c/a> is open next door, even better, you've got your caffeine kick to boot. The skin on Little Skillet's chicken is on the thinner side if you're into that. I have found that that the juiciness level can be inconsistent -- I've had the most luck during peak hours. On a sunny day, that concrete loading platform across from Little Skillet's order window (a.k.a. their outdoor \"seating\" area) is where I want to be -- sweet and savory on my tongue, and maple syrup dribbling down my chin. \u003c/p>\n\u003cp>\u003cstrong>Best Home-style Fried Chicken: Firefly (Noe Valley, SF) \u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/firefly-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/firefly-1.jpg\" alt=\"Fried Chicken of Your Dreams, Firefly\" title=\"Fried Chicken of Your Dreams, Firefly\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22135\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken of Your Dreams, Firefly\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fireflysf.com/\">Firefly\u003c/a> knows how to do homey. Their menu changes regularly, so keep an eye out for this nostalgic gem, \u003cstrong>The Fried Chicken of Your Dreams with Mashed Potatoes & Gravy, Peas & Carrots and a Damn Fine Buttermilk Biscuit\u003c/strong>. Yes, that is what it's really called. The chicken is tender and well-seasoned, and the skin has that magic quality of sticking to the meat so that you get a mouthful of crunchy goodness in each bite. The sides are classic wins, and the biscuit served with local honey is \u003cem>damn fine\u003c/em>, just as advertised.\u003c/p>\n\u003cp>\u003cstrong>Best Fried Chicken Sandwich: Bakesale Betty (Oakland)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesake-bettys-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesake-bettys-1.jpg\" alt=\"Fried Chicken Sandwich, Bakesale Betty\" title=\"Fried Chicken Sandwich, Bakesale Betty\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-22134\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Sandwich, Bakesale Betty\u003c/em>\u003c/p>\n\u003cp>It's not often I venture to the East Bay…but \u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty's\u003c/a> legendary \u003cstrong>Fried Chicken Sandwich\u003c/strong> is worth the shlep. The line will likely be out the door, if the wait is really long, the kind folks at Bakesale Betty's have been known to bring out samples of their heavenly, chewy cookies. But I digress. The star of the show is this gorgeous hunk of a sandwich made with two generous pieces of chicken breast, double-dredged and fried, topped with a spicy slaw of cabbage, red onion, roughly chopped parsley, and a Dijon mustard-red wine vinaigrette (the key: no mayo). It's all stuffed in between an Acme torpedo roll and quickly wrapped up before it has a chance to escape. Don't worry, it will explode into a delicious mess when you open it, but that is part of the joy of eating one of these sandwiches. The balance of the buttermilk fried chicken (with lots of thick, crispy skin), and fresh crunch and vinegary tang of the slaw is fantastic. \u003c/p>\n\u003cp>\u003cstrong>Best Fried Chicken Value Meal: \u003ca href=\"http://blogs.kqed.org/checkplease/2005/11/03/check-please-bay-area-episode-1-103/\">Hard Knox Cafe\u003c/a> (Dogpatch, SF)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/hard-knox-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/hard-knox-1.jpg\" alt=\"Fried Chicken, Candied Yams & Collard Greens, Hard Knox\" title=\"Fried Chicken, Candied Yams & Collard Greens, Hard Knox\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22139\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken, Candied Yams & Collard Greens, Hard Knox\u003c/em>\u003c/p>\n\u003cp>Three big-boy sized pieces of \u003cstrong>Fried Chicken\u003c/strong> plus your choice of \u003cstrong>two sides\u003c/strong> and \u003cstrong>corn muffins\u003c/strong>, all for a mere \u003cstrong>$11\u003c/strong>. Now that's a bargain. The seasoning is a bit heavy on the salt and garlic, but for the value and portion, this is a steal. Also, the corn muffins are almost worth the trip themselves -- sweet and light, more cake than bread, with a crunchy top that could inspire a \"just the muffin top\" shop.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-9.jpg\" alt=\"Homemade Fried Chicken\" title=\"Homemade Fried Chicken\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22137\">\u003c/a>\u003cbr>\n\u003cem>Homemade Fried Chicken\u003c/em>\u003c/p>\n\u003cp>If you're fixing to tackle some homemade fried chicken, there are some key questions you need to ask yourself. To brine or not to brine? Buttermilk bath or no? Single or double dredge? All purpose flour, rice flour, or cornmeal crust? Vegetable oil, peanut oil, or straight up lard? And then there is the question of what style of fried chicken you're after. \u003c/p>\n\u003cp>I've noticed that there are two distinctly different styles. There's your classic \u003cstrong>Southern-style fried chicken\u003c/strong> with \u003cstrong>buttermilk bath\u003c/strong> and \u003cstrong>thick, crunchy skin\u003c/strong>. And then there's an \u003cstrong>Asian-style fried chicken\u003c/strong> seasoned with \u003cstrong>salt and garlic\u003c/strong>, and featuring a \u003cstrong>thin, super crispy skin\u003c/strong>.\u003c/p>\n\u003cp>For the former, \u003ca href=\"http://www.foodandwine.com/recipes/lemon-brined-fried-chicken\">Thomas Keller's recipe\u003c/a> is great, although a bit fussy with the brine. The brine however, is key in infusing the chicken with lovely lemon and herb notes, and also in making sure the meat is really juicy. Then there's the buttermilk bath, and flour seasoned with garlic powder, onion powder, cayenne and salt. The result is a fried chicken that has complex layers of flavor. \u003c/p>\n\u003cp>In the Asian-style chicken my father-in-law makes, he trades in the brining method for a simple rub of salt, garlic, and ginger. By seasoning the meat really well, allowing it to soak in the flavors overnight, the flavor of the chicken really shines through from inside out. A quick coating of egg white, cornstarch and flour and that's it. The result is a no-frills, tasty fried chicken that's clean and simple. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-1.jpg\" alt=\"Asian Fried Chicken\" title=\"Asian Fried Chicken\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22136\">\u003c/a>\u003cbr>\n\u003cem>Asian Fried Chicken\u003c/em>\u003c/p>\n\u003cp>Whatever your chicken of choice is, here are a few tips to get the best fry possible: \u003c/p>\n\u003cul>\n\u003cli>Season your meat (either by brining or salting). According to \u003ca href=\"http://eater.com/archives/2011/01/24/flavor-flav-opening-a-fried-chicken-restuarant-iowa.php\">Fry Master Flava Flav\u003c/a>, that's the key to \"blowin' up your tastebuds.\"\u003c/li>\n\u003cli>Make sure your pieces of chicken are similar in size. This ensures that they fry up evenly. For larger breast pieces, cut them in half.\u003c/li>\n\u003cli>If you're butchering a whole chicken, choose a young chicken (about 2 pounds). \u003c/li>\n\u003cli>Make sure the chicken is at room temperature before frying.\u003c/li>\n\u003cli>Don't crowd your pan/dutch oven/whatever vessel you're frying in. If you place too many pieces in at once, the temperature of the oil will drop.\u003c/li>\n\u003c/ul>\n\u003cp>https://www.youtube.com/watch?v=WnWEI4eKAZY\u003cbr>\n\u003cem>(Skip to 3:43 for a real treat)\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Daddy Hua's Crispy Fried Chicken\u003c/strong>\u003c/p>\n\u003cp>\u003cem>This Asian-style fried chicken features a simple rub of salt, garlic, and ginger, and a quick coating of egg white, cornstarch and flour. The result is a no-frills, tasty fried chicken that's clean and simple, with a dynamite crispy thin crust. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 drumsticks\u003cbr>\n2 wings\u003cbr>\n2 thighs\u003cbr>\n2 garlic cloves, minced\u003cbr>\nA few slices of ginger, julienned\u003cbr>\n1 tablespoon salt\u003cbr>\n1 egg white\u003cbr>\n¼ cup cornstarch\u003cbr>\n¼ cup all purpose flour\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Rinse and pat dry the chicken.\u003c/li>\n\u003cli>Toss the chicken pieces with the garlic, ginger, and salt. Mix well and let marinate at least 6 hours, or better, overnight.\u003c/li>\n\u003cli>Let the chicken come to room temperature. Brush off the garlic and ginger pieces. Coat the chicken in egg white.\u003c/li>\n\u003cli>Mix together the cornstarch and flour on a plate. Dredge the chicken in the mixture, coating both sides. Shake off the excess flour and let sit for 15 minutes. Preheat the oven to 250 F.\u003c/li>\n\u003cli>Meanwhile, in a large skillet/wok/dutch oven, heat up about 2 inches of oil. A good way to test when the oil is ready is to throw in a small piece of bread. If it starts to bubble right away and brown within a minute, the oil is ready. \u003c/li>\n\u003cli>Fry the chicken 1-2 pieces at a time, skin side down first. Flip and brown the other side. Repeat until all the pieces are done. Place them on a wire rack over a baking sheet so that any excess oil drips down. As you work through the batches, keep the done pieces warm in the oven.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/front-porch-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/front-porch-1.jpg\" alt=\"Fried Chicken Bucket, Front Porch\" title=\"Fried Chicken Bucket, Front Porch\" width=\"500\" height=\"358\" class=\"alignnone size-full wp-image-22138\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Bucket, Front Porch\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Fried Chicken\u003c/strong>. What's there not to like? Crispy golden skin. Juicy tender meat. Finger-lickin' goodness. Apparently, the restaurants of the Bay Area seem to agree. Fried chicken is all the rage, and everyone seems to have a riff on this comfort food favorite: \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a> serves it \u003ca href=\"http://blogs.kqed.org/checkplease/2009/03/27/check-please-bay-area-season-4-episode-2-402/\">classic Southern-style\u003c/a>, with hamhock greens and mac n' cheese; \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a> makes it Korean Fried Chicken with spicy slaw and pickled daikon; \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a> goes thighs-only for its gussied up Chicken and Semolina Waffles with Chestnut Honey Butter; \u003ca href=\"http://thefrontporchsf.com/\">Front Porch\u003c/a> uses a cornmeal crust and serves it in a popcorn bucket.\u003c/p>\n\u003cp>Once you've set upon the path to finding the \"Best Fried Chicken\" it's a quest that can easily obsess. And, it has its hazards…you know, it's not quite as artery-friendly as say, a \"Best Salad\" quest. By no means have I sampled it all -- for example, I have yet to try \u003ca href=\"http://casaorinda.net/\">Casa Orinda's\u003c/a> fried chicken, which \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/2008/09/08/the-best-fried-chicken-so-far/\">Michael Bauer\u003c/a> swears by, and I'm still dying to try \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\">Brown Sugar Kitchen's\u003c/a> Chicken & Waffles -- however, I have taste-tested my fair share, and well, someone should benefit from my \"research.\" \u003c/p>\n\u003cp>\u003cstrong>Best Destination Fried Chicken Orgy: Ad Hoc (Yountville, Napa)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ad-hoc-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ad-hoc-1.jpg\" alt=\"Fried Chicken Night, Ad Hoc\" title=\"Fried Chicken Night, Ad Hoc\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22133\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Night, Ad Hoc\u003c/em>\u003c/p>\n\u003cp>The greatness of this fried chicken has taken on almost mythical proportions, with cult followers calling \u003cstrong>Fried Chicken Night\u003c/strong> at \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a> a religious experience. Is it as good as everyone says? In one word: yes. One satisfying bite into a hunk of their \u003cstrong>Buttermilk Fried Chicken\u003c/strong> and you'll be born again. It's not just that the skin is perfectly crunchy and substantial, or that the brined meat is juicy and flavorful, or that it all comes family-style in a big oversized bowl brimming with indulgence. At Ad Hoc, it's the sum of all the parts that make this a destination dining experience. Your entire meal is orchestrated without the slightest bit of effort from you. Even the drive up to Napa adds to the delicious escapism of the evening. Fried Chicken Night is every other Monday; for an incredibly convenient schedule of exactly which Monday it falls on, check out \u003ca href=\"http://www.inuyaki.com/ad-hoc-menu-archive\">Inuyaki's custom FCN-stalker calendar\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Best Hangover Fried Chicken: Little Skillet (Soma, SF)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/little-skillet-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/little-skillet-1.jpg\" alt=\"Chicken & Waffles, Little Skillet\" title=\"Chicken & Waffles, Little Skillet\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22140\">\u003c/a>\u003cbr>\n\u003cem>Chicken & Waffles, Little Skillet\u003c/em>\u003c/p>\n\u003cp>There is nothing like some \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> \u003cstrong>Chicken & Waffles\u003c/strong> lovin' to soothe your soul after a big night out. A little grease. A jolt of sugar. Yes, please. If \u003ca href=\"http://www.yelp.com/biz/cento-san-francisco\">Cento\u003c/a> is open next door, even better, you've got your caffeine kick to boot. The skin on Little Skillet's chicken is on the thinner side if you're into that. I have found that that the juiciness level can be inconsistent -- I've had the most luck during peak hours. On a sunny day, that concrete loading platform across from Little Skillet's order window (a.k.a. their outdoor \"seating\" area) is where I want to be -- sweet and savory on my tongue, and maple syrup dribbling down my chin. \u003c/p>\n\u003cp>\u003cstrong>Best Home-style Fried Chicken: Firefly (Noe Valley, SF) \u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/firefly-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/firefly-1.jpg\" alt=\"Fried Chicken of Your Dreams, Firefly\" title=\"Fried Chicken of Your Dreams, Firefly\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22135\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken of Your Dreams, Firefly\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fireflysf.com/\">Firefly\u003c/a> knows how to do homey. Their menu changes regularly, so keep an eye out for this nostalgic gem, \u003cstrong>The Fried Chicken of Your Dreams with Mashed Potatoes & Gravy, Peas & Carrots and a Damn Fine Buttermilk Biscuit\u003c/strong>. Yes, that is what it's really called. The chicken is tender and well-seasoned, and the skin has that magic quality of sticking to the meat so that you get a mouthful of crunchy goodness in each bite. The sides are classic wins, and the biscuit served with local honey is \u003cem>damn fine\u003c/em>, just as advertised.\u003c/p>\n\u003cp>\u003cstrong>Best Fried Chicken Sandwich: Bakesale Betty (Oakland)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesake-bettys-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesake-bettys-1.jpg\" alt=\"Fried Chicken Sandwich, Bakesale Betty\" title=\"Fried Chicken Sandwich, Bakesale Betty\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-22134\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Sandwich, Bakesale Betty\u003c/em>\u003c/p>\n\u003cp>It's not often I venture to the East Bay…but \u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty's\u003c/a> legendary \u003cstrong>Fried Chicken Sandwich\u003c/strong> is worth the shlep. The line will likely be out the door, if the wait is really long, the kind folks at Bakesale Betty's have been known to bring out samples of their heavenly, chewy cookies. But I digress. The star of the show is this gorgeous hunk of a sandwich made with two generous pieces of chicken breast, double-dredged and fried, topped with a spicy slaw of cabbage, red onion, roughly chopped parsley, and a Dijon mustard-red wine vinaigrette (the key: no mayo). It's all stuffed in between an Acme torpedo roll and quickly wrapped up before it has a chance to escape. Don't worry, it will explode into a delicious mess when you open it, but that is part of the joy of eating one of these sandwiches. The balance of the buttermilk fried chicken (with lots of thick, crispy skin), and fresh crunch and vinegary tang of the slaw is fantastic. \u003c/p>\n\u003cp>\u003cstrong>Best Fried Chicken Value Meal: \u003ca href=\"http://blogs.kqed.org/checkplease/2005/11/03/check-please-bay-area-episode-1-103/\">Hard Knox Cafe\u003c/a> (Dogpatch, SF)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/hard-knox-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/hard-knox-1.jpg\" alt=\"Fried Chicken, Candied Yams & Collard Greens, Hard Knox\" title=\"Fried Chicken, Candied Yams & Collard Greens, Hard Knox\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22139\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken, Candied Yams & Collard Greens, Hard Knox\u003c/em>\u003c/p>\n\u003cp>Three big-boy sized pieces of \u003cstrong>Fried Chicken\u003c/strong> plus your choice of \u003cstrong>two sides\u003c/strong> and \u003cstrong>corn muffins\u003c/strong>, all for a mere \u003cstrong>$11\u003c/strong>. Now that's a bargain. The seasoning is a bit heavy on the salt and garlic, but for the value and portion, this is a steal. Also, the corn muffins are almost worth the trip themselves -- sweet and light, more cake than bread, with a crunchy top that could inspire a \"just the muffin top\" shop.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-9.jpg\" alt=\"Homemade Fried Chicken\" title=\"Homemade Fried Chicken\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22137\">\u003c/a>\u003cbr>\n\u003cem>Homemade Fried Chicken\u003c/em>\u003c/p>\n\u003cp>If you're fixing to tackle some homemade fried chicken, there are some key questions you need to ask yourself. To brine or not to brine? Buttermilk bath or no? Single or double dredge? All purpose flour, rice flour, or cornmeal crust? Vegetable oil, peanut oil, or straight up lard? And then there is the question of what style of fried chicken you're after. \u003c/p>\n\u003cp>I've noticed that there are two distinctly different styles. There's your classic \u003cstrong>Southern-style fried chicken\u003c/strong> with \u003cstrong>buttermilk bath\u003c/strong> and \u003cstrong>thick, crunchy skin\u003c/strong>. And then there's an \u003cstrong>Asian-style fried chicken\u003c/strong> seasoned with \u003cstrong>salt and garlic\u003c/strong>, and featuring a \u003cstrong>thin, super crispy skin\u003c/strong>.\u003c/p>\n\u003cp>For the former, \u003ca href=\"http://www.foodandwine.com/recipes/lemon-brined-fried-chicken\">Thomas Keller's recipe\u003c/a> is great, although a bit fussy with the brine. The brine however, is key in infusing the chicken with lovely lemon and herb notes, and also in making sure the meat is really juicy. Then there's the buttermilk bath, and flour seasoned with garlic powder, onion powder, cayenne and salt. The result is a fried chicken that has complex layers of flavor. \u003c/p>\n\u003cp>In the Asian-style chicken my father-in-law makes, he trades in the brining method for a simple rub of salt, garlic, and ginger. By seasoning the meat really well, allowing it to soak in the flavors overnight, the flavor of the chicken really shines through from inside out. A quick coating of egg white, cornstarch and flour and that's it. The result is a no-frills, tasty fried chicken that's clean and simple. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-1.jpg\" alt=\"Asian Fried Chicken\" title=\"Asian Fried Chicken\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22136\">\u003c/a>\u003cbr>\n\u003cem>Asian Fried Chicken\u003c/em>\u003c/p>\n\u003cp>Whatever your chicken of choice is, here are a few tips to get the best fry possible: \u003c/p>\n\u003cul>\n\u003cli>Season your meat (either by brining or salting). According to \u003ca href=\"http://eater.com/archives/2011/01/24/flavor-flav-opening-a-fried-chicken-restuarant-iowa.php\">Fry Master Flava Flav\u003c/a>, that's the key to \"blowin' up your tastebuds.\"\u003c/li>\n\u003cli>Make sure your pieces of chicken are similar in size. This ensures that they fry up evenly. For larger breast pieces, cut them in half.\u003c/li>\n\u003cli>If you're butchering a whole chicken, choose a young chicken (about 2 pounds). \u003c/li>\n\u003cli>Make sure the chicken is at room temperature before frying.\u003c/li>\n\u003cli>Don't crowd your pan/dutch oven/whatever vessel you're frying in. If you place too many pieces in at once, the temperature of the oil will drop.\u003c/li>\n\u003c/ul>\n\u003cp>https://www.youtube.com/watch?v=WnWEI4eKAZY\u003cbr>\n\u003cem>(Skip to 3:43 for a real treat)\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Daddy Hua's Crispy Fried Chicken\u003c/strong>\u003c/p>\n\u003cp>\u003cem>This Asian-style fried chicken features a simple rub of salt, garlic, and ginger, and a quick coating of egg white, cornstarch and flour. The result is a no-frills, tasty fried chicken that's clean and simple, with a dynamite crispy thin crust. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 drumsticks\u003cbr>\n2 wings\u003cbr>\n2 thighs\u003cbr>\n2 garlic cloves, minced\u003cbr>\nA few slices of ginger, julienned\u003cbr>\n1 tablespoon salt\u003cbr>\n1 egg white\u003cbr>\n¼ cup cornstarch\u003cbr>\n¼ cup all purpose flour\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Rinse and pat dry the chicken.\u003c/li>\n\u003cli>Toss the chicken pieces with the garlic, ginger, and salt. Mix well and let marinate at least 6 hours, or better, overnight.\u003c/li>\n\u003cli>Let the chicken come to room temperature. Brush off the garlic and ginger pieces. Coat the chicken in egg white.\u003c/li>\n\u003cli>Mix together the cornstarch and flour on a plate. Dredge the chicken in the mixture, coating both sides. Shake off the excess flour and let sit for 15 minutes. Preheat the oven to 250 F.\u003c/li>\n\u003cli>Meanwhile, in a large skillet/wok/dutch oven, heat up about 2 inches of oil. A good way to test when the oil is ready is to throw in a small piece of bread. If it starts to bubble right away and brown within a minute, the oil is ready. \u003c/li>\n\u003cli>Fry the chicken 1-2 pieces at a time, skin side down first. Flip and brown the other side. Repeat until all the pieces are done. Place them on a wire rack over a baking sheet so that any excess oil drips down. As you work through the batches, keep the done pieces warm in the oven.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Alternative Grains: Millet and Quinoa Recipes",
"title": "Alternative Grains: Millet and Quinoa Recipes",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/curriedquinoasalad.jpg\" alt=\"Curried Quinoa Salad\" title=\"Curried Quinoa Salad\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-22066\">\u003cbr>\n\u003cem>Curried Quinoa Salad\u003c/em>\u003c/p>\n\u003cp>In a world where rice and wheat reign supreme, sometimes you want something more. Maybe you have a food allergy, maybe you have special health needs that your regular diet just isn't meeting, or maybe you just wanting more exciting than the status quo. Regardless of your reasons for upgrading your grain options, you've got an entire rainbow of whole grains to choose from besides rice and wheat.\u003c/p>\n\u003cp>Take, for example, the humble \u003ca href=\"http://chetday.com/millet.html\" title=\"What is millet\">millet\u003c/a>. Often thought of as only bird seed, millet is actually very much edible by humans. Mentioned in the Bible, people have been eating millet for many thousands of years in countries such as China, India, and Africa. What's so great about \u003ca href=\"http://www.wasabimon.com/archive/millet-recipe/\" title=\"Millet Recipe\" target=\"_blank\">millet\u003c/a>? Well, first of all, it's not acid-forming and is known for being easy to digest, so those who deal with any number of digestive ailments can usually enjoy millet without aggravating their GI. Taste-wise, Millet is mildly sweet with a nutty flavor and contains many beneficial nutrients, such as protein, fiber, B-vitamins, iron, magnesium, potassium, and more.\u003c/p>\n\u003cp>Another alternative grain you might consider is \u003ca href=\"http://chetday.com/quinoa.html\" title=\"What is quinoa\">quinoa\u003c/a> (pronounced KEEN-wah). Another old-world grain, quinoa has also been cultivated for thousands of years in South America. The Inca revered quinoa as a very important part of their culture, and used it to make breads, cereals, and other dishes. Not technically a grain, quinoa is actually a grass seed, much like buckwheat. \u003c/p>\n\u003cp>Quinoa has a nutty, hearty flavor that makes it ideal for both savory dishes and sweet breakfast recipes. It is high in protein, calcium, iron, vitamin B, and vitamin E. The protein in quinoa a \"complete protein\" due to the presence of all eight essential amino acids, something that's not often seen in cereals or grains. Note: Before being eaten, quinoa grains must be rinsed to remove its bitter coating, called saponin. When rinsing quinoa, be sure to keep the water flowing until there are so soap-like suds when you agitate the seeds with your hands. Once the water runs clear, the saponin is gone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Where can you buy millet and quinoa? You'll be happy to hear that both grains are readily available at health food stores, and if you like, you can even \u003ca href=\"http://www.amazon.com/gp/product/B000LKUTLE?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKUTLE\" title=\"Buy Quinoa\">buy them online\u003c/a>. While you can buy boxed \u003ca href=\"http://www.amazon.com/gp/product/B0037RPQSY?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0037RPQSY\" title=\"Millet Online\">millet\u003c/a> and \u003ca href=\"http://www.amazon.com/gp/product/B000EDG3UE?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000EDG3UE\" title=\"A big case of bagged quinoa\">quinoa\u003c/a>, you'll usually find them cheaper by shopping in the bulk section of your local natural foods store.\u003c/p>\n\u003cp>You can buy millet and quinoa in several different forms, as well:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B000E48IPG?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000E48IPG\">Puffed Millet Cereal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B000LKTB90?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKTB90\">Quinoa Pasta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B001JJXDSC?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001JJXDSC\">Quinoa Flakes for Hot Cereal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B001ELL364?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001ELL364\">Millet Flour for Making Bread\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>To get you started, here are a few recipes for these \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/11/quinoa-its-an-ancient-grain/\" title=\"Quinoa, An Ancient Grain\">awesome grains\u003c/a>. Once you give them a try, they might just become your new favorite carb!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Nutty Millet Porridge\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Serves 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup raw millet\u003cbr>\n5 cups water\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n4 teaspoons butter\u003cbr>\n6 tablespoons honey\u003cbr>\n1/4 cup fresh blueberries or dried cranberries\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Heat a medium pot over medium heat. Add millet, stirring grains until they become fragrant. Add water and salt, and bring to a boil.\u003c/p>\n\u003cp>2. Simmer for 15 minutes, stirring occasionally, until millet if soft like oatmeal. Add butter and honey, stirring well. Serve hot, topped with fruit.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Curried Quinoa Salad\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Serves 6 as a side or 4 for lunch\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 cup plain yogurt\u003cbr>\n1 tablespoon fresh squeezed lime juice\u003cbr>\n2 teaspoons yellow curry powder\u003cbr>\n1 teaspoon fresh ginger, peeled and finely grated\u003cbr>\n1 teaspoon salt\u003cbr>\n1/4 teaspoon freshly ground black pepper\u003cbr>\n2 tablespoons vegetable oil\u003cbr>\n1 1/3 cups uncooked quinoa\u003cbr>\n4 cups water\u003cbr>\n2 mangoes, cut into 1/2-inch chunks\u003cbr>\n1 red bell pepper, seeded and cut into 1/4-inch chunks\u003cbr>\n1 fresh serrano chile, seeded and minced\u003cbr>\n1/4 cup fresh mint, chopped\u003cbr>\n1/2 cup salted roasted cashews or peanuts, chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large mixing bowl, whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper. Slowly drizzle in oil, whisking until fully combined.\u003c/p>\n\u003cp>2. Rinse quinoa in a bowl for 5 minutes, using fingers to agitate grains and the water runs through it. Agitating while rinsing will help remove the bitter saponin.\u003c/p>\n\u003cp>3. In a large pot, bring 4 cups of water to a boil with a few pinches of salt. Add quinoa to boiling water and cook for 15 minutes, until grains are almost completely cooked through but still just a little crunchy. Strain and rinse with cold water. Let sit to drain for 15 minutes.\u003c/p>\n\u003cp>4. Mix quinoa with curried yogurt and stir well. Stir in mango, bell pepper, Serrano chili, mint, and nuts. Serve at room temperature.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>If you like these grain recipes, check out these other healthy, protein-rich posts:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.bookofyum.com/blog/monster-gluten-free-quinoa-peanut-butter-cookie-recipe-552.html\" title=\"Peanut Butter Quinoa Cookies\">Peanut Butter Quinoa Cookies\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nourishingmeals.com/2010/01/quinoa-salmon-burgers-gluten-free-egg.html\" title=\"Quinoa Salmon Burgers\">Quinoa Salmon Burgers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.alisacooks.com/2007/10/16/perfect-coconut-millet/\" title=\"Perfect Coconut Millet\">Perfect Coconut Millet\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bookofyum.com/blog/gluten-free-millet-flour-recipes-bajra-roti-or-millet-flatbread-tortilla-4403.html\" title=\"Millet Flatbread Tortilla\">Millet Flatbread Tortilla\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/indian-cooking-class-chana-spinach-curry-recipe/\" title=\"Chickpea Spinach Curry Recipe\">Chickpea Spinach Curry Recipe\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/how-to-cook-dried-beans/\" title=\"How to cook dried beans fast\">How to Cook Dried Beans When You Don't Have Time to Cook Dried Beans\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Millet and quinoa are two alternatives to rice and wheat. They taste great and cook up easy in a rice cooker. Recipes for Nutty Millet and Curried Quinoa Salad. ",
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"slug": "alternative-grains-millet-and-quinoa-recipes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/curriedquinoasalad.jpg\" alt=\"Curried Quinoa Salad\" title=\"Curried Quinoa Salad\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-22066\">\u003cbr>\n\u003cem>Curried Quinoa Salad\u003c/em>\u003c/p>\n\u003cp>In a world where rice and wheat reign supreme, sometimes you want something more. Maybe you have a food allergy, maybe you have special health needs that your regular diet just isn't meeting, or maybe you just wanting more exciting than the status quo. Regardless of your reasons for upgrading your grain options, you've got an entire rainbow of whole grains to choose from besides rice and wheat.\u003c/p>\n\u003cp>Take, for example, the humble \u003ca href=\"http://chetday.com/millet.html\" title=\"What is millet\">millet\u003c/a>. Often thought of as only bird seed, millet is actually very much edible by humans. Mentioned in the Bible, people have been eating millet for many thousands of years in countries such as China, India, and Africa. What's so great about \u003ca href=\"http://www.wasabimon.com/archive/millet-recipe/\" title=\"Millet Recipe\" target=\"_blank\">millet\u003c/a>? Well, first of all, it's not acid-forming and is known for being easy to digest, so those who deal with any number of digestive ailments can usually enjoy millet without aggravating their GI. Taste-wise, Millet is mildly sweet with a nutty flavor and contains many beneficial nutrients, such as protein, fiber, B-vitamins, iron, magnesium, potassium, and more.\u003c/p>\n\u003cp>Another alternative grain you might consider is \u003ca href=\"http://chetday.com/quinoa.html\" title=\"What is quinoa\">quinoa\u003c/a> (pronounced KEEN-wah). Another old-world grain, quinoa has also been cultivated for thousands of years in South America. The Inca revered quinoa as a very important part of their culture, and used it to make breads, cereals, and other dishes. Not technically a grain, quinoa is actually a grass seed, much like buckwheat. \u003c/p>\n\u003cp>Quinoa has a nutty, hearty flavor that makes it ideal for both savory dishes and sweet breakfast recipes. It is high in protein, calcium, iron, vitamin B, and vitamin E. The protein in quinoa a \"complete protein\" due to the presence of all eight essential amino acids, something that's not often seen in cereals or grains. Note: Before being eaten, quinoa grains must be rinsed to remove its bitter coating, called saponin. When rinsing quinoa, be sure to keep the water flowing until there are so soap-like suds when you agitate the seeds with your hands. Once the water runs clear, the saponin is gone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Where can you buy millet and quinoa? You'll be happy to hear that both grains are readily available at health food stores, and if you like, you can even \u003ca href=\"http://www.amazon.com/gp/product/B000LKUTLE?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKUTLE\" title=\"Buy Quinoa\">buy them online\u003c/a>. While you can buy boxed \u003ca href=\"http://www.amazon.com/gp/product/B0037RPQSY?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0037RPQSY\" title=\"Millet Online\">millet\u003c/a> and \u003ca href=\"http://www.amazon.com/gp/product/B000EDG3UE?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000EDG3UE\" title=\"A big case of bagged quinoa\">quinoa\u003c/a>, you'll usually find them cheaper by shopping in the bulk section of your local natural foods store.\u003c/p>\n\u003cp>You can buy millet and quinoa in several different forms, as well:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B000E48IPG?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000E48IPG\">Puffed Millet Cereal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B000LKTB90?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKTB90\">Quinoa Pasta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B001JJXDSC?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001JJXDSC\">Quinoa Flakes for Hot Cereal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B001ELL364?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001ELL364\">Millet Flour for Making Bread\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>To get you started, here are a few recipes for these \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/11/quinoa-its-an-ancient-grain/\" title=\"Quinoa, An Ancient Grain\">awesome grains\u003c/a>. Once you give them a try, they might just become your new favorite carb!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Nutty Millet Porridge\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Serves 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup raw millet\u003cbr>\n5 cups water\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n4 teaspoons butter\u003cbr>\n6 tablespoons honey\u003cbr>\n1/4 cup fresh blueberries or dried cranberries\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Heat a medium pot over medium heat. Add millet, stirring grains until they become fragrant. Add water and salt, and bring to a boil.\u003c/p>\n\u003cp>2. Simmer for 15 minutes, stirring occasionally, until millet if soft like oatmeal. Add butter and honey, stirring well. Serve hot, topped with fruit.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Curried Quinoa Salad\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Serves 6 as a side or 4 for lunch\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 cup plain yogurt\u003cbr>\n1 tablespoon fresh squeezed lime juice\u003cbr>\n2 teaspoons yellow curry powder\u003cbr>\n1 teaspoon fresh ginger, peeled and finely grated\u003cbr>\n1 teaspoon salt\u003cbr>\n1/4 teaspoon freshly ground black pepper\u003cbr>\n2 tablespoons vegetable oil\u003cbr>\n1 1/3 cups uncooked quinoa\u003cbr>\n4 cups water\u003cbr>\n2 mangoes, cut into 1/2-inch chunks\u003cbr>\n1 red bell pepper, seeded and cut into 1/4-inch chunks\u003cbr>\n1 fresh serrano chile, seeded and minced\u003cbr>\n1/4 cup fresh mint, chopped\u003cbr>\n1/2 cup salted roasted cashews or peanuts, chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large mixing bowl, whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper. Slowly drizzle in oil, whisking until fully combined.\u003c/p>\n\u003cp>2. Rinse quinoa in a bowl for 5 minutes, using fingers to agitate grains and the water runs through it. Agitating while rinsing will help remove the bitter saponin.\u003c/p>\n\u003cp>3. In a large pot, bring 4 cups of water to a boil with a few pinches of salt. Add quinoa to boiling water and cook for 15 minutes, until grains are almost completely cooked through but still just a little crunchy. Strain and rinse with cold water. Let sit to drain for 15 minutes.\u003c/p>\n\u003cp>4. Mix quinoa with curried yogurt and stir well. Stir in mango, bell pepper, Serrano chili, mint, and nuts. Serve at room temperature.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>If you like these grain recipes, check out these other healthy, protein-rich posts:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.bookofyum.com/blog/monster-gluten-free-quinoa-peanut-butter-cookie-recipe-552.html\" title=\"Peanut Butter Quinoa Cookies\">Peanut Butter Quinoa Cookies\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nourishingmeals.com/2010/01/quinoa-salmon-burgers-gluten-free-egg.html\" title=\"Quinoa Salmon Burgers\">Quinoa Salmon Burgers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.alisacooks.com/2007/10/16/perfect-coconut-millet/\" title=\"Perfect Coconut Millet\">Perfect Coconut Millet\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bookofyum.com/blog/gluten-free-millet-flour-recipes-bajra-roti-or-millet-flatbread-tortilla-4403.html\" title=\"Millet Flatbread Tortilla\">Millet Flatbread Tortilla\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/indian-cooking-class-chana-spinach-curry-recipe/\" title=\"Chickpea Spinach Curry Recipe\">Chickpea Spinach Curry Recipe\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/how-to-cook-dried-beans/\" title=\"How to cook dried beans fast\">How to Cook Dried Beans When You Don't Have Time to Cook Dried Beans\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Spicy Soup to Cure What Ails You",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/spicysoup500.jpg\" alt=\"Spicy Soup\" title=\"Spicy Soup\" width=\"500\" height=\"401\" class=\"alignnone size-full wp-image-22029\">\u003c/p>\n\u003cp>Achooo! Is that you? Yes, despite the last few days' balmy temperatures, the winter sniffles, sneezes, and sore throats are here, and with them come the homemade remedies to cure them. First up, of course, is a daily shot of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/24/fire-cider/\">Fire Cider\u003c/a>, if you took my advice and made a batch back in October just for this very moment. I must say, having taking my first dose last week during my own star turns as Sneezey and Dopey, that it's is not for the faint of palate. (Whiskey chaser: a very good idea.)\u003c/p>\n\u003cp>What you need next is something hot and steamy to warm you up, inside and out. Got a backyard Meyer lemon hookup? Then hot lemonade will soothe you. Squeeze the juice of a couple of lemons into a mug. Stir in a couple tablespoons of honey and add a cinnamon stick. Slice up another lemon and drop the slices into the mug. Top with hot water, stir, and sip, adding more honey if needed. (Plus, perhaps, a tot of rum to help you sleep.)\u003c/p>\n\u003cp>And then, bring out the big guns. Steph's Spicy Soup, as it's known around these parts, is inspired by tom yum goong, the clear, spicy-sour soup found on every Thai menu (no, not tom kai gai, the coconutty one everyone but me loves, but the other one). It started out based on the tom yum goong recipe in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0399510338/kqedorg-20\">The Original Thai Cookbook\u003c/a> by Jennifer Brennan, but has since evolved into a freewheeling kind of broth whose only constant characteristic is that it's very spicy and very sour, and will absolutely clear your sinuses and make you feel magically better. \u003c/p>\n\u003cp>Thai red chile paste, available in little glass jars in the Asian section of most supermarkets, is a fabulous condiment that lasts forever and zings up just about anything. I use it for this soup more than anything, but it's an excellent thing to have on hand. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As Laurie Colwin writes in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060955317/kqedorg-20\">More Home Cooking\u003c/a>, \"I do not recommend this to anyone who does not like things\u003cem> hot.\u003c/em> This stuff is \u003cem>fire. \u003c/em>It is also delicious and a surefire cure for colds, flu, and general weakness.\" She then goes on to say she only uses it one way, adding a tablespoonful to a quart of chicken stock, the juice of 2 lemons, some jasmine rice and scallions. As she writes, \"You need to drink large quantities of water with this, but it is good for you, I swear.\"\u003c/p>\n\u003cp>Also, even if you're feeling rotten, it's worth tracking down the lemongrass here. It adds a certain herbaceous lemon-limeyness that can't be achieved by mere lime zest alone. Oh, and any kind of lime will do--regular Persian limes, our local Bearss limes, even small key (or Mexican) limes. \u003c/p>\n\u003cp>Adjust the hotness and sourness to your taste, but definitely make it as spicy and tart as you can. And don't forget the tissue box. If it doesn't make your nose run, it's not doing its job.\u003c/p>\n\u003cp>\u003cstrong>Thai-Inspired Soup for Sniffles\u003c/strong>\u003cbr>\nThis soup can be changed to suit your taste in many ways. Love coconut milk? Add 1/2 cup of coconut milk at the end for creaminess. Adding shrimp, tofu, light or dark-meat chicken makes it more of a meal. I like a big spoonful of cooked rice in my soup, but you could also add some thin rice noodles or bean-thread noodles. \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n4 cups vegetable stock or chicken broth\u003cbr>\n1 stalk of lemongrass, trimmed and roughly chopped\u003cbr>\n4-5 cloves garlic, peeled and sliced\u003cbr>\n1-inch piece of ginger, peeled and chopped\u003cbr>\n1 tbsp Thai red chile paste, or to taste\u003cbr>\n2 tsp Thai fish sauce, or to taste (optional)\u003cbr>\n2 limes\u003cbr>\n1/2 lb shrimp OR tofu OR skinless chicken breast OR chicken thigh\u003cbr>\n1 cup thinly sliced bok choy\u003cbr>\n1 cup spinach leaves\u003cbr>\n2 fresh green or red serrano chiles, sliced\u003cbr>\n6 scallions, trimmed and chopped\u003cbr>\nhandful of cilantro, stems removed\u003cbr>\n2 cups cooked jasmine rice or cooked rice noodles\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a large pot, combine broth, lemongrass, garlic, ginger, chile paste, and peel of 1 lime (in large strips). Bring to a simmer, cover, and let simmer gently over medium-low heat.\u003c/p>\n\u003cp>2. If using chicken, chop into bite-sized pieces. Add to soup and poach, stirring frequently, until cooked through and opaque, about 5 minutes. \u003c/p>\n\u003cp>3. Add bok choy, spinach, and shrimp or tofu, if using. Cook, stirring, until shrimp is opaque and bok choy is tender (2-3 minutes).\u003c/p>\n\u003cp>4. Add 4 chopped scallions, sliced peppers, and juice of 2 limes. Stir and taste for seasoning. Add cooked noodles to pot, if using.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Ladle into bowls. Add a scoop of jasmine rice to each bowl, if using. Top each bowl with scallions and a shower of cilantro leaves. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/spicysoup500.jpg\" alt=\"Spicy Soup\" title=\"Spicy Soup\" width=\"500\" height=\"401\" class=\"alignnone size-full wp-image-22029\">\u003c/p>\n\u003cp>Achooo! Is that you? Yes, despite the last few days' balmy temperatures, the winter sniffles, sneezes, and sore throats are here, and with them come the homemade remedies to cure them. First up, of course, is a daily shot of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/24/fire-cider/\">Fire Cider\u003c/a>, if you took my advice and made a batch back in October just for this very moment. I must say, having taking my first dose last week during my own star turns as Sneezey and Dopey, that it's is not for the faint of palate. (Whiskey chaser: a very good idea.)\u003c/p>\n\u003cp>What you need next is something hot and steamy to warm you up, inside and out. Got a backyard Meyer lemon hookup? Then hot lemonade will soothe you. Squeeze the juice of a couple of lemons into a mug. Stir in a couple tablespoons of honey and add a cinnamon stick. Slice up another lemon and drop the slices into the mug. Top with hot water, stir, and sip, adding more honey if needed. (Plus, perhaps, a tot of rum to help you sleep.)\u003c/p>\n\u003cp>And then, bring out the big guns. Steph's Spicy Soup, as it's known around these parts, is inspired by tom yum goong, the clear, spicy-sour soup found on every Thai menu (no, not tom kai gai, the coconutty one everyone but me loves, but the other one). It started out based on the tom yum goong recipe in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0399510338/kqedorg-20\">The Original Thai Cookbook\u003c/a> by Jennifer Brennan, but has since evolved into a freewheeling kind of broth whose only constant characteristic is that it's very spicy and very sour, and will absolutely clear your sinuses and make you feel magically better. \u003c/p>\n\u003cp>Thai red chile paste, available in little glass jars in the Asian section of most supermarkets, is a fabulous condiment that lasts forever and zings up just about anything. I use it for this soup more than anything, but it's an excellent thing to have on hand. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As Laurie Colwin writes in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060955317/kqedorg-20\">More Home Cooking\u003c/a>, \"I do not recommend this to anyone who does not like things\u003cem> hot.\u003c/em> This stuff is \u003cem>fire. \u003c/em>It is also delicious and a surefire cure for colds, flu, and general weakness.\" She then goes on to say she only uses it one way, adding a tablespoonful to a quart of chicken stock, the juice of 2 lemons, some jasmine rice and scallions. As she writes, \"You need to drink large quantities of water with this, but it is good for you, I swear.\"\u003c/p>\n\u003cp>Also, even if you're feeling rotten, it's worth tracking down the lemongrass here. It adds a certain herbaceous lemon-limeyness that can't be achieved by mere lime zest alone. Oh, and any kind of lime will do--regular Persian limes, our local Bearss limes, even small key (or Mexican) limes. \u003c/p>\n\u003cp>Adjust the hotness and sourness to your taste, but definitely make it as spicy and tart as you can. And don't forget the tissue box. If it doesn't make your nose run, it's not doing its job.\u003c/p>\n\u003cp>\u003cstrong>Thai-Inspired Soup for Sniffles\u003c/strong>\u003cbr>\nThis soup can be changed to suit your taste in many ways. Love coconut milk? Add 1/2 cup of coconut milk at the end for creaminess. Adding shrimp, tofu, light or dark-meat chicken makes it more of a meal. I like a big spoonful of cooked rice in my soup, but you could also add some thin rice noodles or bean-thread noodles. \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n4 cups vegetable stock or chicken broth\u003cbr>\n1 stalk of lemongrass, trimmed and roughly chopped\u003cbr>\n4-5 cloves garlic, peeled and sliced\u003cbr>\n1-inch piece of ginger, peeled and chopped\u003cbr>\n1 tbsp Thai red chile paste, or to taste\u003cbr>\n2 tsp Thai fish sauce, or to taste (optional)\u003cbr>\n2 limes\u003cbr>\n1/2 lb shrimp OR tofu OR skinless chicken breast OR chicken thigh\u003cbr>\n1 cup thinly sliced bok choy\u003cbr>\n1 cup spinach leaves\u003cbr>\n2 fresh green or red serrano chiles, sliced\u003cbr>\n6 scallions, trimmed and chopped\u003cbr>\nhandful of cilantro, stems removed\u003cbr>\n2 cups cooked jasmine rice or cooked rice noodles\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a large pot, combine broth, lemongrass, garlic, ginger, chile paste, and peel of 1 lime (in large strips). Bring to a simmer, cover, and let simmer gently over medium-low heat.\u003c/p>\n\u003cp>2. If using chicken, chop into bite-sized pieces. Add to soup and poach, stirring frequently, until cooked through and opaque, about 5 minutes. \u003c/p>\n\u003cp>3. Add bok choy, spinach, and shrimp or tofu, if using. Cook, stirring, until shrimp is opaque and bok choy is tender (2-3 minutes).\u003c/p>\n\u003cp>4. Add 4 chopped scallions, sliced peppers, and juice of 2 limes. Stir and taste for seasoning. Add cooked noodles to pot, if using.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Ladle into bowls. Add a scoop of jasmine rice to each bowl, if using. Top each bowl with scallions and a shower of cilantro leaves. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"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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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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