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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/gnocchi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/gnocchi.jpg\" alt=\"gnocchi\" title=\"gnocchi\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18050\">\u003c/a>\u003c/p>\n\u003cp>I used to think gnocchi was difficult to make. After numerous attempts, it seemed almost impossible to achieve the light and delicate texture I desired. I tried using both potatoes and butternut squash, but the results were always disappointing: heavy and dense dumplings instead of the tender pillows I craved.\u003c/p>\n\u003cp>After doing a little research, I discovered \u003ca href=\"http://wondertime.go.com/life-at-home/article/recipes-by-lidia-bastianich_2.html\">Lydia Bastianich's potato gnocchi recipe\u003c/a> with these wonderful words of advice: \"…keep it light; the more you work the dough, the more flour you'll need, and you don't want to incorporate too much or the gnocchi will be heavy and dry.\" Eureka! I had always thought making gnocchi was like making pasta dough, but after reading Lydia's instructions, realized my attempts were misguided. Trying to attain a pasta texture, I always added too much flour and overworked my dough. \u003c/p>\n\u003cp>I stashed this sage advice in a little storeroom in my brain: something to be used later when gnocchi was on the menu. That day arrived last weekend when it was rainy and cold outside and I had a butternut squash sitting on my counter waiting to be used.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/roasting-the-squash.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/roasting-the-squash.jpg\" alt=\"roasting the squash\" title=\"roasting the squash\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18051\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You see, I like to make my gnocchi using squash instead of potatoes. Although potato gnocchi is fantastic, squash's natural sweetness is incredibly appealing when paired with a browned butter sauce, and the texture is perfect for gnocchi.\u003c/p>\n\u003cp>After roasting my squash with some olive oil, sea salt and freshly cracked pepper, I was ready to go. I put the squash through a ricer and then gently mixed in the remaining ingredients. The texture seemed far too mushy to handle, but I really wanted to follow Lydia's advice, so I refrained from adding more flour. With a pot of boiling salted water by my side, I gently cut off pieces of the dough, carefully setting each batch on top of some flour I had scattered on my counter top, being careful not to use too much. \u003c/p>\n\u003cp>I set to work making long snakes of gnocchi dough that I then cut into 1/2-inch pieces. After shaping each one, I carefully set the lot in my hot water and watched as they cooked in the simmering pot. Although I was afraid the gnocchi would fall apart, they instead formed into beautiful little mounds. When cooked through, I set my dumplings in a pan of browned butter with herbs.\u003c/p>\n\u003cp>My gnocchi was light and airy yet retained a stable consistency. The squash flavor was sweet but subtle and paired beautifully with the brown butter and herb sauce. My husband claimed them to be the best gnocchi I’d ever made. Thank you, Lydia!\u003c/p>\n\u003cp>\u003cstrong>Butternut Squash Gnocchi in Brown Butter Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for four people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 medium or 2/3 1 large butternut squash\u003cbr>\n2 cups flour\u003cbr>\n1 egg scrambled in a bowl\u003cbr>\nOlive oil (enough to drizzle onto squash when baking)\u003cbr>\nSalt and pepper to taste\u003cbr>\nBrown Butter Sauce (recipe below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Baking the Squash\u003c/strong>\u003c/p>\n\u003cp>1.\tPreheat oven to 350 degrees.\u003cbr>\n2.\tPeel squash. Cut in half and then seed. Slice into ¼-inch pieces.\u003cbr>\n3.\tDrizzle a large pan or baking dish with olive oil and then set the squash on top. Drizzle on more olive oil and then sprinkle on salt and pepper.\u003cbr>\n4.\tSet baking dish in oven and bake for 20-25 minutes or until squash in cooked through (fork tender).\u003c/p>\n\u003cp>\u003cstrong>Making the Gnocchi Dough\u003c/strong>\u003c/p>\n\u003cp>1.\tFill a large pasta pot with water and bring to a boil. Add 1 heaping tablespoon with salt and add. Simmer until ready for use.\u003cbr>\n2.\tCool squash and then put through a ricer. If you don't have one you can finely squash with a fork.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/ricing-the-squash.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/ricing-the-squash.jpg\" alt=\"\" title=\"ricing the squash\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18052\">\u003c/a>\u003c/p>\n\u003cp>3.\tPlace riced squash in a large bowl and add the egg and flour. Sprinkle in a dash of salt and add a few grinds of pepper.\u003cbr>\n4.\tGently mix ingredients with a fork until just mixed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/gnocchi-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/gnocchi-dough.jpg\" alt=\"gnocchi dough\" title=\"gnocchi dough\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18053\">\u003c/a>\u003c/p>\n\u003cp>5.\tPlace about a ½ cup of flour on a solid surface (such as a large cutting board or counter top), quarter the dough, and set one piece on the flour. Shape into a snake and then cut into 1/2-inch pieces. Gently flick each piece with the tongs of a fork to shape and set aside on a floured dish. Repeat until all gnocchi are made.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/shaping-the-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/shaping-the-dough.jpg\" alt=\"shaping the dough\" title=\"shaping the dough\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18054\">\u003c/a>\u003c/p>\n\u003cp>6.\tPlace gnocchi in the pot of boiling water and cook for 2-3 minutes or until plump and floating at the top of the water. Be sure to mix the gnocchi in the water after adding as they have a tendency to sink.\u003cbr>\n7.\tPlace cooked gnocchi into your pan of brown butter sauce (recipe below) and cook on medium high for one minute. Serve with grated Parmesan cheese.\u003c/p>\n\u003cp>\u003cstrong>Brown Butter Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for one batch gnocchi\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>½ stick butter\u003c/p>\n\u003cp>1/8 cup chopped fresh herbs (Sage is wonderful, but you can also use Italian parsley, oregano, or basil)\u003c/p>\n\u003cp>¼ cup toasted walnuts (optional)\u003c/p>\n\u003cp>salt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tHeat the butter in a large heavy skillet over medium heat.\u003cbr>\n2.\tIf using walnuts, add and brown now. Add in the herbs along with a dash of salt and pepper.\u003cbr>\n3.\tTurn off the heat until ready for use. When gnocchi is ready, heat pan to medium again and then sauté dumplings in the butter sauce for one minute.\u003c/p>\n\n",
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"excerpt": "I used to think gnocchi was difficult to make. After numerous attempts, it seemed almost impossible to achieve the light and delicate texture I desired. I tried using both potatoes and butternut squash, but the results were always disappointing: heavy and dense dumplings instead of the tender pillows I craved.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/gnocchi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/gnocchi.jpg\" alt=\"gnocchi\" title=\"gnocchi\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18050\">\u003c/a>\u003c/p>\n\u003cp>I used to think gnocchi was difficult to make. After numerous attempts, it seemed almost impossible to achieve the light and delicate texture I desired. I tried using both potatoes and butternut squash, but the results were always disappointing: heavy and dense dumplings instead of the tender pillows I craved.\u003c/p>\n\u003cp>After doing a little research, I discovered \u003ca href=\"http://wondertime.go.com/life-at-home/article/recipes-by-lidia-bastianich_2.html\">Lydia Bastianich's potato gnocchi recipe\u003c/a> with these wonderful words of advice: \"…keep it light; the more you work the dough, the more flour you'll need, and you don't want to incorporate too much or the gnocchi will be heavy and dry.\" Eureka! I had always thought making gnocchi was like making pasta dough, but after reading Lydia's instructions, realized my attempts were misguided. Trying to attain a pasta texture, I always added too much flour and overworked my dough. \u003c/p>\n\u003cp>I stashed this sage advice in a little storeroom in my brain: something to be used later when gnocchi was on the menu. That day arrived last weekend when it was rainy and cold outside and I had a butternut squash sitting on my counter waiting to be used.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/roasting-the-squash.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/roasting-the-squash.jpg\" alt=\"roasting the squash\" title=\"roasting the squash\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18051\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You see, I like to make my gnocchi using squash instead of potatoes. Although potato gnocchi is fantastic, squash's natural sweetness is incredibly appealing when paired with a browned butter sauce, and the texture is perfect for gnocchi.\u003c/p>\n\u003cp>After roasting my squash with some olive oil, sea salt and freshly cracked pepper, I was ready to go. I put the squash through a ricer and then gently mixed in the remaining ingredients. The texture seemed far too mushy to handle, but I really wanted to follow Lydia's advice, so I refrained from adding more flour. With a pot of boiling salted water by my side, I gently cut off pieces of the dough, carefully setting each batch on top of some flour I had scattered on my counter top, being careful not to use too much. \u003c/p>\n\u003cp>I set to work making long snakes of gnocchi dough that I then cut into 1/2-inch pieces. After shaping each one, I carefully set the lot in my hot water and watched as they cooked in the simmering pot. Although I was afraid the gnocchi would fall apart, they instead formed into beautiful little mounds. When cooked through, I set my dumplings in a pan of browned butter with herbs.\u003c/p>\n\u003cp>My gnocchi was light and airy yet retained a stable consistency. The squash flavor was sweet but subtle and paired beautifully with the brown butter and herb sauce. My husband claimed them to be the best gnocchi I’d ever made. Thank you, Lydia!\u003c/p>\n\u003cp>\u003cstrong>Butternut Squash Gnocchi in Brown Butter Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for four people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 medium or 2/3 1 large butternut squash\u003cbr>\n2 cups flour\u003cbr>\n1 egg scrambled in a bowl\u003cbr>\nOlive oil (enough to drizzle onto squash when baking)\u003cbr>\nSalt and pepper to taste\u003cbr>\nBrown Butter Sauce (recipe below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Baking the Squash\u003c/strong>\u003c/p>\n\u003cp>1.\tPreheat oven to 350 degrees.\u003cbr>\n2.\tPeel squash. Cut in half and then seed. Slice into ¼-inch pieces.\u003cbr>\n3.\tDrizzle a large pan or baking dish with olive oil and then set the squash on top. Drizzle on more olive oil and then sprinkle on salt and pepper.\u003cbr>\n4.\tSet baking dish in oven and bake for 20-25 minutes or until squash in cooked through (fork tender).\u003c/p>\n\u003cp>\u003cstrong>Making the Gnocchi Dough\u003c/strong>\u003c/p>\n\u003cp>1.\tFill a large pasta pot with water and bring to a boil. Add 1 heaping tablespoon with salt and add. Simmer until ready for use.\u003cbr>\n2.\tCool squash and then put through a ricer. If you don't have one you can finely squash with a fork.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/ricing-the-squash.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/ricing-the-squash.jpg\" alt=\"\" title=\"ricing the squash\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18052\">\u003c/a>\u003c/p>\n\u003cp>3.\tPlace riced squash in a large bowl and add the egg and flour. Sprinkle in a dash of salt and add a few grinds of pepper.\u003cbr>\n4.\tGently mix ingredients with a fork until just mixed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/gnocchi-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/gnocchi-dough.jpg\" alt=\"gnocchi dough\" title=\"gnocchi dough\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18053\">\u003c/a>\u003c/p>\n\u003cp>5.\tPlace about a ½ cup of flour on a solid surface (such as a large cutting board or counter top), quarter the dough, and set one piece on the flour. Shape into a snake and then cut into 1/2-inch pieces. Gently flick each piece with the tongs of a fork to shape and set aside on a floured dish. Repeat until all gnocchi are made.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/shaping-the-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/shaping-the-dough.jpg\" alt=\"shaping the dough\" title=\"shaping the dough\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-18054\">\u003c/a>\u003c/p>\n\u003cp>6.\tPlace gnocchi in the pot of boiling water and cook for 2-3 minutes or until plump and floating at the top of the water. Be sure to mix the gnocchi in the water after adding as they have a tendency to sink.\u003cbr>\n7.\tPlace cooked gnocchi into your pan of brown butter sauce (recipe below) and cook on medium high for one minute. Serve with grated Parmesan cheese.\u003c/p>\n\u003cp>\u003cstrong>Brown Butter Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for one batch gnocchi\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>½ stick butter\u003c/p>\n\u003cp>1/8 cup chopped fresh herbs (Sage is wonderful, but you can also use Italian parsley, oregano, or basil)\u003c/p>\n\u003cp>¼ cup toasted walnuts (optional)\u003c/p>\n\u003cp>salt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tHeat the butter in a large heavy skillet over medium heat.\u003cbr>\n2.\tIf using walnuts, add and brown now. Add in the herbs along with a dash of salt and pepper.\u003cbr>\n3.\tTurn off the heat until ready for use. When gnocchi is ready, heat pan to medium again and then sauté dumplings in the butter sauce for one minute.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Trick or Treat: Homemade Halloween Candy",
"title": "Trick or Treat: Homemade Halloween Candy",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\">\u003cimg class=\"alignnone size-full wp-image-18030\" title=\"Twixt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\" alt=\"Twixt\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Twixt (Photo Credit: Chow.com)\u003c/em>\u003c/p>\n\u003cp>Growing up in the Northeast, October always brought a little something special in the air. A tinge of excitement, anticipation, promises of tricks and treats to come. The leaves are a shock of color. A big glass of fresh apple cider, or maybe even a piping hot apple donut, could be right around the corner. For sure, a night of revelry could be counted on. \u003cstrong>Halloween\u003c/strong>, a night where anything goes, where imagination is king and candy corn is queen.\u003c/p>\n\u003cp>You could be an Angry Ninja if you so pleased.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-18027\" title=\"angry ninja\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-1.jpg\" alt=\"angry ninja\" width=\"500\" height=\"326\">\u003c/a>\u003cbr>\n\u003cem>The wrath of an angry ninja.\u003c/em>\u003c/p>\n\u003cp>Or a Lovely Lady in mom's high heels.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-18028\" title=\"lovely lady\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-2.jpg\" alt=\"lovely lady\" width=\"352\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>Just lov-e-ly dahling.\u003c/em>\u003c/p>\n\u003cp>When the witching hour arrives, and your little fingers and toes are frozen through, the best part of the evening is here. It's time to go home and sort through your loot.\u003c/p>\n\u003cp>Let the opening bell sound, it's trading time.\u003c/p>\n\u003cp>Good 'N Plenty's were the worst and went straight to Dad. Blech. Skittles and Starburst held decent clout. The big guns, the Apple stock of our world, were Twix, Snickers, and Reese's Peanut Butter Cups. Which is why I was so excited when I saw \u003cstrong>Chow's\u003c/strong> \u003ca href=\"http://www.chow.com/food-news/54139/make-your-own-candy-bars/\">Guide to Making Your Own Candy Bars\u003c/a>. Homemade versions of my childhood favorites made even better with the use of premium chocolate and the guarantee of zero preservatives added. Sign me up.\u003c/p>\n\u003cp>I decided to tackle the DIY version of One of Life's Great Kicks. \u003cstrong>Twix\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-5.jpg\">\u003cimg class=\"alignnone size-full wp-image-18031\" title=\"Shortbread cookie base\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-5.jpg\" alt=\"Shortbread cookie base\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Shortbread cookie base\u003c/em>\u003c/p>\n\u003cp>First, we start with getting that \u003cstrong>cookie crunch\u003c/strong>. A shortbread base is made and cut to the appropriate candy bar size. Before baking, small indentations are poked into the dough (not sure exactly why…could be to prevent the cookie from rising?).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-6.jpg\">\u003cimg class=\"alignnone size-full wp-image-18032\" title=\"Chewy caramel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-6.jpg\" alt=\"Chewy caramel\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Chewy caramel\u003c/em>\u003c/p>\n\u003cp>Now on to the \u003cstrong>chewy caramel layer\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-9.jpg\">\u003cimg class=\"alignnone size-full wp-image-18035\" title=\"Tempered chocolate coating\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-9.jpg\" alt=\"Tempered chocolate coating\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Tempered chocolate coating\u003c/em>\u003c/p>\n\u003cp>And then, the coating of \u003cstrong>milk chocolate\u003c/strong>.\u003c/p>\n\u003cp>To be sure, making your own Halloween candy is pretty time and labor intensive. But, the results will bring you right back to the sugar-high times of yesteryear.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=vBCNLXQbORI&fs=1&hl=en_US]\u003c/p>\n\u003cp>\u003cstrong>Twixt\u003c/strong>\u003cbr>\n\u003cem>Recipe by Aida Mollenkamp, courtesy of \u003ca href=\"http://www.chow.com/recipes/11058-twixt\">Chow\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Time:\u003c/strong> 4 hrs 50 mins (total); 1 hr 50 mins (active)\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 24 pieces\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the cookie base:\u003c/strong> \u003c/em>\u003cbr>\n1 large egg, at room temperature\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n2 cups all-purpose flour\u003cbr>\n3/4 cup powdered sugar\u003cbr>\n1/2 teaspoon kosher salt\u003cbr>\n1/2 teaspoon baking powder\u003cbr>\n10 tablespoons unsalted butter 1 1/4 sticks, at room temperature and cut into small pieces\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the caramel:\u003c/strong> \u003c/em>\u003cbr>\nCooking spray, such as Pam\u003cbr>\n1 cup granulated sugar\u003cbr>\n3/4 cup heavy cream\u003cbr>\n1/2 cup light corn syrup\u003cbr>\n4 tablespoons unsalted butter 1/2 stick\u003cbr>\n1/4 teaspoon kosher salt\u003cbr>\n1/2 teaspoon vanilla extract\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the chocolate coating:\u003c/strong>\u003c/em>\u003cbr>\n1 1/2 pounds milk chocolate couverture, such as El Rey 41 percent milk chocolate Discos\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the cookie base:\u003c/strong>\u003c/em>\u003cbr>\n1. In a small bowl beat together egg and vanilla extract until yolk is broken up and evenly combined; set aside.\u003c/p>\n\u003cp>2. Combine flour, sugar, salt, and baking powder in the bowl of a food processor and pulse a few times to aerate and break up any lumps. Add butter and pulse until mixture looks like sand, about 25 (1-second) pulses. Add egg mixture and pulse just until dough comes together, about 10 (1-second) pulses. Form into a flat, rectangular disk, wrap in plastic, and refrigerate at least 1 hour.\u003c/p>\n\u003cp>3. Heat oven to 375°F. Place dough on a 14-inch piece of parchment paper, lightly flour, and roll into a 13-by-8-inch oval, about 1/8 inch thick. (Work quickly, because the dough will become difficult to roll as it warms up.) Transfer parchment paper with dough to a baking sheet, cover in plastic wrap, and refrigerate at least 15 minutes.\u003c/p>\n\u003cp>4. Trim dough to a 12-by-7-inch square and cut into 3-1/2-by-3/4-inch cookies (you need at least 24). Pierce each cookie four or five times with a chopstick or the base of a thermometer.\u003c/p>\n\u003cp>5. Place on a baking sheet and cook until golden brown, about 15 minutes. Remove to a wire rack and let cool. Meanwhile, make the caramel.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the caramel:\u003c/strong>\u003c/em>\u003cbr>\n1. Spray a 13-by-9-inch baking pan with cooking spray, then line the pan with a 16-by-13-inch piece of parchment paper, leaving a few inches of overhang on each side. Set aside.\u003c/p>\n\u003cp>2. Combine all ingredients except vanilla extract in a heavy-bottomed 4-quart saucepan fitted with a candy thermometer and place over medium-high heat. Stir mixture until sugar completely dissolves, about 2 minutes. Wash down the inside of the pan with a wet pastry brush to prevent crystallization. Boil mixture, swirling pan occasionally (but not stirring), until syrup is at 248°F, about 8 minutes.\u003c/p>\n\u003cp>3. Immediately remove the saucepan from heat, stir in vanilla extract, and pour caramel into prepared baking pan. Using an oiled rubber spatula, spread caramel evenly in the pan. Immediately press 24 cookies, pierced side down, into caramel, leaving space between them to cut them apart later.\u003c/p>\n\u003cp>4. Let cool until caramel is no longer warm to the touch and holds a slight indentation when pressed with your finger, about 40 minutes. Place filling in the refrigerator until caramel is firm and can easily be cut through, about 40 minutes.\u003c/p>\n\u003cp>5. Remove filling from the baking pan to a cutting board, caramel side down, and, using a sharp knife, cut around each cookie. Peel off parchment paper, place undipped candy bars on a cutting board, caramel side down, and trim away excess caramel. Immediately place on a parchment-lined baking sheet, cookie side down, and set in the refrigerator until caramel is hard, at least 10 minutes. (Note: It's best to work in a cool area for this step.) Meanwhile, temper chocolate.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the chocolate coating:\u003c/strong>\u003c/em>\u003cbr>\n1. To temper chocolate, fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside.\u003c/p>\n\u003cp>2. Bring a saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place 18 ounces of the chocolate in a dry heatproof bowl. Set the bowl over the saucepan and stir until chocolate is completely melted and reaches 118°F. (Make sure chocolate does not come in contact with water or exceed 120°F. If either happens, start over, as the chocolate is no longer usable.)\u003c/p>\n\u003cp>3. Remove the bowl from the saucepan. Add remaining 6 ounces chocolate and stir until all chocolate is melted and cools to 80°F. To speed the cooling process, after all chocolate has melted, place the bowl over the reserved cold-water bath. Meanwhile, take undipped candy bars out of the refrigerator.\u003c/p>\n\u003cp>4. Return the bowl to the saucepan and stir until chocolate reaches 86°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 85°F and 87°F. (Chocolate must remain in this temperature range while dipping or it will not set up properly.) Keep the saucepan over low heat and use it to reheat chocolate as necessary.\u003c/p>\n\u003cp>5. To test if chocolate is properly tempered, spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, you need to repeat the process.)\u003c/p>\n\u003cp>6. Line a baking sheet with parchment paper. Drop candy bars one at a time, cookie side down, into tempered chocolate. Cover caramel side with more chocolate, then remove candy bar. To do so, hold two dinner forks in one hand, crossing the ends of the handles to form a V, with the tines pointed outward. As you remove each candy bar, tap the forks several times against the edge of the bowl and scrape the bottom of the forks across the edge to wipe away any excess chocolate.\u003c/p>\n\u003cp>7. Place Twixt on the baking sheet by tilting the forks so the edge of each candy bar touches the parchment-lined pan, then smoothly pull the forks out. Repeat until all candy bars have been dipped. Let sit at room temperature until completely set, at least 20 minutes.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>8. Trim any excess chocolate from edges of candy bars and place Twixt in an airtight container. Twixt will last up to three weeks in the refrigerator or up to two months in the freezer. Let come to room temperature before serving.\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/24/2010/10/2010_10_twix_resize-4.jpg\">\u003cimg class=\"alignnone size-full wp-image-18030\" title=\"Twixt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\" alt=\"Twixt\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Twixt (Photo Credit: Chow.com)\u003c/em>\u003c/p>\n\u003cp>Growing up in the Northeast, October always brought a little something special in the air. A tinge of excitement, anticipation, promises of tricks and treats to come. The leaves are a shock of color. A big glass of fresh apple cider, or maybe even a piping hot apple donut, could be right around the corner. For sure, a night of revelry could be counted on. \u003cstrong>Halloween\u003c/strong>, a night where anything goes, where imagination is king and candy corn is queen.\u003c/p>\n\u003cp>You could be an Angry Ninja if you so pleased.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-18027\" title=\"angry ninja\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-1.jpg\" alt=\"angry ninja\" width=\"500\" height=\"326\">\u003c/a>\u003cbr>\n\u003cem>The wrath of an angry ninja.\u003c/em>\u003c/p>\n\u003cp>Or a Lovely Lady in mom's high heels.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-18028\" title=\"lovely lady\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-2.jpg\" alt=\"lovely lady\" width=\"352\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>Just lov-e-ly dahling.\u003c/em>\u003c/p>\n\u003cp>When the witching hour arrives, and your little fingers and toes are frozen through, the best part of the evening is here. It's time to go home and sort through your loot.\u003c/p>\n\u003cp>Let the opening bell sound, it's trading time.\u003c/p>\n\u003cp>Good 'N Plenty's were the worst and went straight to Dad. Blech. Skittles and Starburst held decent clout. The big guns, the Apple stock of our world, were Twix, Snickers, and Reese's Peanut Butter Cups. Which is why I was so excited when I saw \u003cstrong>Chow's\u003c/strong> \u003ca href=\"http://www.chow.com/food-news/54139/make-your-own-candy-bars/\">Guide to Making Your Own Candy Bars\u003c/a>. Homemade versions of my childhood favorites made even better with the use of premium chocolate and the guarantee of zero preservatives added. Sign me up.\u003c/p>\n\u003cp>I decided to tackle the DIY version of One of Life's Great Kicks. \u003cstrong>Twix\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-5.jpg\">\u003cimg class=\"alignnone size-full wp-image-18031\" title=\"Shortbread cookie base\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-5.jpg\" alt=\"Shortbread cookie base\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Shortbread cookie base\u003c/em>\u003c/p>\n\u003cp>First, we start with getting that \u003cstrong>cookie crunch\u003c/strong>. A shortbread base is made and cut to the appropriate candy bar size. Before baking, small indentations are poked into the dough (not sure exactly why…could be to prevent the cookie from rising?).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-6.jpg\">\u003cimg class=\"alignnone size-full wp-image-18032\" title=\"Chewy caramel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-6.jpg\" alt=\"Chewy caramel\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Chewy caramel\u003c/em>\u003c/p>\n\u003cp>Now on to the \u003cstrong>chewy caramel layer\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-9.jpg\">\u003cimg class=\"alignnone size-full wp-image-18035\" title=\"Tempered chocolate coating\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-9.jpg\" alt=\"Tempered chocolate coating\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Tempered chocolate coating\u003c/em>\u003c/p>\n\u003cp>And then, the coating of \u003cstrong>milk chocolate\u003c/strong>.\u003c/p>\n\u003cp>To be sure, making your own Halloween candy is pretty time and labor intensive. But, the results will bring you right back to the sugar-high times of yesteryear.\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/vBCNLXQbORI'\n title='//www.youtube.com/embed/vBCNLXQbORI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twixt\u003c/strong>\u003cbr>\n\u003cem>Recipe by Aida Mollenkamp, courtesy of \u003ca href=\"http://www.chow.com/recipes/11058-twixt\">Chow\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Time:\u003c/strong> 4 hrs 50 mins (total); 1 hr 50 mins (active)\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 24 pieces\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the cookie base:\u003c/strong> \u003c/em>\u003cbr>\n1 large egg, at room temperature\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n2 cups all-purpose flour\u003cbr>\n3/4 cup powdered sugar\u003cbr>\n1/2 teaspoon kosher salt\u003cbr>\n1/2 teaspoon baking powder\u003cbr>\n10 tablespoons unsalted butter 1 1/4 sticks, at room temperature and cut into small pieces\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the caramel:\u003c/strong> \u003c/em>\u003cbr>\nCooking spray, such as Pam\u003cbr>\n1 cup granulated sugar\u003cbr>\n3/4 cup heavy cream\u003cbr>\n1/2 cup light corn syrup\u003cbr>\n4 tablespoons unsalted butter 1/2 stick\u003cbr>\n1/4 teaspoon kosher salt\u003cbr>\n1/2 teaspoon vanilla extract\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the chocolate coating:\u003c/strong>\u003c/em>\u003cbr>\n1 1/2 pounds milk chocolate couverture, such as El Rey 41 percent milk chocolate Discos\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the cookie base:\u003c/strong>\u003c/em>\u003cbr>\n1. In a small bowl beat together egg and vanilla extract until yolk is broken up and evenly combined; set aside.\u003c/p>\n\u003cp>2. Combine flour, sugar, salt, and baking powder in the bowl of a food processor and pulse a few times to aerate and break up any lumps. Add butter and pulse until mixture looks like sand, about 25 (1-second) pulses. Add egg mixture and pulse just until dough comes together, about 10 (1-second) pulses. Form into a flat, rectangular disk, wrap in plastic, and refrigerate at least 1 hour.\u003c/p>\n\u003cp>3. Heat oven to 375°F. Place dough on a 14-inch piece of parchment paper, lightly flour, and roll into a 13-by-8-inch oval, about 1/8 inch thick. (Work quickly, because the dough will become difficult to roll as it warms up.) Transfer parchment paper with dough to a baking sheet, cover in plastic wrap, and refrigerate at least 15 minutes.\u003c/p>\n\u003cp>4. Trim dough to a 12-by-7-inch square and cut into 3-1/2-by-3/4-inch cookies (you need at least 24). Pierce each cookie four or five times with a chopstick or the base of a thermometer.\u003c/p>\n\u003cp>5. Place on a baking sheet and cook until golden brown, about 15 minutes. Remove to a wire rack and let cool. Meanwhile, make the caramel.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the caramel:\u003c/strong>\u003c/em>\u003cbr>\n1. Spray a 13-by-9-inch baking pan with cooking spray, then line the pan with a 16-by-13-inch piece of parchment paper, leaving a few inches of overhang on each side. Set aside.\u003c/p>\n\u003cp>2. Combine all ingredients except vanilla extract in a heavy-bottomed 4-quart saucepan fitted with a candy thermometer and place over medium-high heat. Stir mixture until sugar completely dissolves, about 2 minutes. Wash down the inside of the pan with a wet pastry brush to prevent crystallization. Boil mixture, swirling pan occasionally (but not stirring), until syrup is at 248°F, about 8 minutes.\u003c/p>\n\u003cp>3. Immediately remove the saucepan from heat, stir in vanilla extract, and pour caramel into prepared baking pan. Using an oiled rubber spatula, spread caramel evenly in the pan. Immediately press 24 cookies, pierced side down, into caramel, leaving space between them to cut them apart later.\u003c/p>\n\u003cp>4. Let cool until caramel is no longer warm to the touch and holds a slight indentation when pressed with your finger, about 40 minutes. Place filling in the refrigerator until caramel is firm and can easily be cut through, about 40 minutes.\u003c/p>\n\u003cp>5. Remove filling from the baking pan to a cutting board, caramel side down, and, using a sharp knife, cut around each cookie. Peel off parchment paper, place undipped candy bars on a cutting board, caramel side down, and trim away excess caramel. Immediately place on a parchment-lined baking sheet, cookie side down, and set in the refrigerator until caramel is hard, at least 10 minutes. (Note: It's best to work in a cool area for this step.) Meanwhile, temper chocolate.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For the chocolate coating:\u003c/strong>\u003c/em>\u003cbr>\n1. To temper chocolate, fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside.\u003c/p>\n\u003cp>2. Bring a saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place 18 ounces of the chocolate in a dry heatproof bowl. Set the bowl over the saucepan and stir until chocolate is completely melted and reaches 118°F. (Make sure chocolate does not come in contact with water or exceed 120°F. If either happens, start over, as the chocolate is no longer usable.)\u003c/p>\n\u003cp>3. Remove the bowl from the saucepan. Add remaining 6 ounces chocolate and stir until all chocolate is melted and cools to 80°F. To speed the cooling process, after all chocolate has melted, place the bowl over the reserved cold-water bath. Meanwhile, take undipped candy bars out of the refrigerator.\u003c/p>\n\u003cp>4. Return the bowl to the saucepan and stir until chocolate reaches 86°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 85°F and 87°F. (Chocolate must remain in this temperature range while dipping or it will not set up properly.) Keep the saucepan over low heat and use it to reheat chocolate as necessary.\u003c/p>\n\u003cp>5. To test if chocolate is properly tempered, spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, you need to repeat the process.)\u003c/p>\n\u003cp>6. Line a baking sheet with parchment paper. Drop candy bars one at a time, cookie side down, into tempered chocolate. Cover caramel side with more chocolate, then remove candy bar. To do so, hold two dinner forks in one hand, crossing the ends of the handles to form a V, with the tines pointed outward. As you remove each candy bar, tap the forks several times against the edge of the bowl and scrape the bottom of the forks across the edge to wipe away any excess chocolate.\u003c/p>\n\u003cp>7. Place Twixt on the baking sheet by tilting the forks so the edge of each candy bar touches the parchment-lined pan, then smoothly pull the forks out. Repeat until all candy bars have been dipped. Let sit at room temperature until completely set, at least 20 minutes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>8. Trim any excess chocolate from edges of candy bars and place Twixt in an airtight container. Twixt will last up to three weeks in the refrigerator or up to two months in the freezer. Let come to room temperature before serving.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/firecider500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/firecider500.jpg\" alt=\"Fire Cider\" title=\"Fire Cider\" width=\"500\" height=\"475\" class=\"alignnone size-full wp-image-17989\">\u003c/a>\u003c/p>\n\u003cp>Are you ready for the rainy season? After that brief, long-delayed idyll of sundress weather, it seems the dark and damp of our wet Mediterranean winter has set in. In his story \"A Christmas Memory\" Truman Capote called this fruitcake weather--the blustery late-autumn days when the holiday cakes were due to be mixed and baked, anointed with brandy and set on the shelf to mellow and age. If you're a fruitcake maker, or if this is the year when you're finally going to give Laurie Colwin’s infamous \u003ca href=\"http://chowhound.chow.com/topics/269321\">Black Cake\u003c/a> a go, now's the time to start searching out your dried figs and candied orange peels, your burnt-sugar essence, rum and sweet kosher wine. \u003c/p>\n\u003cp>But among a certain sector of forage-minded do-it-yourselfers, this is the week to stockpile not nutmeg and sugarplums but onions and horseradish, honey and ginger. It's fire cider time, time to get prepared for winter's onslaught of colds, coughs, and flus, brought on by drafty Victorians, rainy bicycle trips, and sneezers on Muni, not to mention the petri dishes that are small children. \u003c/p>\n\u003cp>Last year, when all my mom friends were ankle-deep in squashed tissues and empty C-Monster bottles, with sticky glasses ringed with the dregs of tangerine Emergen-C scattered over every nightstand and tabletop, I heard about the wonders of fire cider on (where else?) Facebook. \u003c/p>\n\u003cp>Given that most of my friends online are a) teachers in constant contact with tiny grubby hands and small, constantly running noses; b) artists with flexible schedules, an enthusiasm for alchemical activities, and, often, day jobs at places like Rainbow Grocery; and c) writer/cooks procrastinating, er, continually browsing for interesting stuff on the Net like hungry giraffes among the treetops, it's only surprising that a recipe for fire cider didn't come my way earlier. But last year, there it was, courtesy of a post by my friend Sara Seinberg, a writer, excellent cook, Rainbow collective member, recent San Francisco marathon runner, and all-around curious and glamorous person. She'd found her recipe on \u003ca href=\"http://theurbanfieldguide.wordpress.com/2009/12/10/make-fire-cider-for-a-healthy-and-warm-new-year/\">The Urban Field Guide\u003c/a>, written by herbalist-blogger Kristen Dilley. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I was instantly charmed by everything about it—its witchy, Harry Potter-ish name, its overload of everything fiery and naturally anti-bacterial, and especially, its supposed, nearly magical ability to fire-breathe the winter blues (and sniffles) back up into the clouds. Until I got to the fine print, the uh-oh last step of the recipe, where you put the jar on a dark shelf (or bury it in the backyard) for \u003cem>6 to 8 weeks\u003c/em> before using. Everyone I knew was sick \u003cem>now\u003c/em>, not 8 weeks from now. So I shelved my plans for fire cider that winter; Robitussin and \u003ca href=\"http:http://ww2.kqed.org/bayareabites/2010/10/20/comforting-chicken-soup/\">chicken soup\u003c/a> would have to do.\u003c/p>\n\u003cp>But with the first rains beginning, I'm inspired to get started ahead of the colds and coughs this time. You'll need to go to a well-stocked grocery like \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow\u003c/a> or \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> to find the potent roots you need. \u003c/p>\n\u003cp>Search out fresh horseradish roots if you can (they look like particularly knobbly, gnarly parsnips, thick and twisted, often still muddy). Because fresh horseradish quickly loses its bite when exposed to air, the jarred stuff usually contains salt, sugar, and other additives. The fumes coming off freshly grated horseradish will be enough to keep your sinuses clear for quite a while. \u003c/p>\n\u003cp>If you can find fresh turmeric root, peel and grate it like ginger, using about 1/3 to 1/2 cup of grated root. While many people think of turmeric as a cheap saffron substitute for saffron, or the stuff that makes curry powder gold, ayurvedic practitioners have valued it for ages, revering it for its purifying, antiseptic and immune-boosting qualities. Cayenne, horseradish, ginger: all of these are warming down to your toes. \u003c/p>\n\u003cp>\u003cstrong>Fire Cider\u003c/strong>\u003cbr>\nThis is potent stuff. If you have gastric issues, like irritable bowel syndrome or ulcers, or are taking blood thinners, do not take fire cider. Otherwise, you can sip it in shots, 1-2 tablespoons at a time, up to three times a day. Yes, you'll have dragon breath, but that in and of itself may keep you healthy, keeping the coughers and sneezers on the other side of the bus. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 cups \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 small onion, peeled and chopped\u003cbr>\n5 cloves garlic, peeled and minced\u003cbr>\n3/4 cup peeled, grated fresh horseradish\u003cbr>\n1/2 cup peeled, grated fresh ginger\u003cbr>\n1 tsp ground turmeric\u003cbr>\n1 1/2 tsp cayenne pepper\u003cbr>\n½ cup honey, preferably raw and local\u003cbr>\nApple cider vinegar to cover, approximately 2 cups\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Get out a clean quart-sized glass jar. Fill with onion, garlic, ginger, horseradish, turmeric, and cayenne. Drizzle in honey.\u003c/p>\n\u003cp>2. Add cider vinegar to cover. Top lid with a square of waxed paper, then fasten lid on tightly.\u003c/p>\n\u003cp>3. Put away into a cool, dark place, and let sit undisturbed for 6 to 8 weeks. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Strain cider through cheesecloth, squeezing the solids firmly to get all the liquid out. Decant liquid into a clean jar and store in a cool, dark place. Fire cider will last up to 6 months. \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/24/2010/10/firecider500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/firecider500.jpg\" alt=\"Fire Cider\" title=\"Fire Cider\" width=\"500\" height=\"475\" class=\"alignnone size-full wp-image-17989\">\u003c/a>\u003c/p>\n\u003cp>Are you ready for the rainy season? After that brief, long-delayed idyll of sundress weather, it seems the dark and damp of our wet Mediterranean winter has set in. In his story \"A Christmas Memory\" Truman Capote called this fruitcake weather--the blustery late-autumn days when the holiday cakes were due to be mixed and baked, anointed with brandy and set on the shelf to mellow and age. If you're a fruitcake maker, or if this is the year when you're finally going to give Laurie Colwin’s infamous \u003ca href=\"http://chowhound.chow.com/topics/269321\">Black Cake\u003c/a> a go, now's the time to start searching out your dried figs and candied orange peels, your burnt-sugar essence, rum and sweet kosher wine. \u003c/p>\n\u003cp>But among a certain sector of forage-minded do-it-yourselfers, this is the week to stockpile not nutmeg and sugarplums but onions and horseradish, honey and ginger. It's fire cider time, time to get prepared for winter's onslaught of colds, coughs, and flus, brought on by drafty Victorians, rainy bicycle trips, and sneezers on Muni, not to mention the petri dishes that are small children. \u003c/p>\n\u003cp>Last year, when all my mom friends were ankle-deep in squashed tissues and empty C-Monster bottles, with sticky glasses ringed with the dregs of tangerine Emergen-C scattered over every nightstand and tabletop, I heard about the wonders of fire cider on (where else?) Facebook. \u003c/p>\n\u003cp>Given that most of my friends online are a) teachers in constant contact with tiny grubby hands and small, constantly running noses; b) artists with flexible schedules, an enthusiasm for alchemical activities, and, often, day jobs at places like Rainbow Grocery; and c) writer/cooks procrastinating, er, continually browsing for interesting stuff on the Net like hungry giraffes among the treetops, it's only surprising that a recipe for fire cider didn't come my way earlier. But last year, there it was, courtesy of a post by my friend Sara Seinberg, a writer, excellent cook, Rainbow collective member, recent San Francisco marathon runner, and all-around curious and glamorous person. She'd found her recipe on \u003ca href=\"http://theurbanfieldguide.wordpress.com/2009/12/10/make-fire-cider-for-a-healthy-and-warm-new-year/\">The Urban Field Guide\u003c/a>, written by herbalist-blogger Kristen Dilley. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was instantly charmed by everything about it—its witchy, Harry Potter-ish name, its overload of everything fiery and naturally anti-bacterial, and especially, its supposed, nearly magical ability to fire-breathe the winter blues (and sniffles) back up into the clouds. Until I got to the fine print, the uh-oh last step of the recipe, where you put the jar on a dark shelf (or bury it in the backyard) for \u003cem>6 to 8 weeks\u003c/em> before using. Everyone I knew was sick \u003cem>now\u003c/em>, not 8 weeks from now. So I shelved my plans for fire cider that winter; Robitussin and \u003ca href=\"http:http://ww2.kqed.org/bayareabites/2010/10/20/comforting-chicken-soup/\">chicken soup\u003c/a> would have to do.\u003c/p>\n\u003cp>But with the first rains beginning, I'm inspired to get started ahead of the colds and coughs this time. You'll need to go to a well-stocked grocery like \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow\u003c/a> or \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> to find the potent roots you need. \u003c/p>\n\u003cp>Search out fresh horseradish roots if you can (they look like particularly knobbly, gnarly parsnips, thick and twisted, often still muddy). Because fresh horseradish quickly loses its bite when exposed to air, the jarred stuff usually contains salt, sugar, and other additives. The fumes coming off freshly grated horseradish will be enough to keep your sinuses clear for quite a while. \u003c/p>\n\u003cp>If you can find fresh turmeric root, peel and grate it like ginger, using about 1/3 to 1/2 cup of grated root. While many people think of turmeric as a cheap saffron substitute for saffron, or the stuff that makes curry powder gold, ayurvedic practitioners have valued it for ages, revering it for its purifying, antiseptic and immune-boosting qualities. Cayenne, horseradish, ginger: all of these are warming down to your toes. \u003c/p>\n\u003cp>\u003cstrong>Fire Cider\u003c/strong>\u003cbr>\nThis is potent stuff. If you have gastric issues, like irritable bowel syndrome or ulcers, or are taking blood thinners, do not take fire cider. Otherwise, you can sip it in shots, 1-2 tablespoons at a time, up to three times a day. Yes, you'll have dragon breath, but that in and of itself may keep you healthy, keeping the coughers and sneezers on the other side of the bus. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 cups \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 small onion, peeled and chopped\u003cbr>\n5 cloves garlic, peeled and minced\u003cbr>\n3/4 cup peeled, grated fresh horseradish\u003cbr>\n1/2 cup peeled, grated fresh ginger\u003cbr>\n1 tsp ground turmeric\u003cbr>\n1 1/2 tsp cayenne pepper\u003cbr>\n½ cup honey, preferably raw and local\u003cbr>\nApple cider vinegar to cover, approximately 2 cups\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Get out a clean quart-sized glass jar. Fill with onion, garlic, ginger, horseradish, turmeric, and cayenne. Drizzle in honey.\u003c/p>\n\u003cp>2. Add cider vinegar to cover. Top lid with a square of waxed paper, then fasten lid on tightly.\u003c/p>\n\u003cp>3. Put away into a cool, dark place, and let sit undisturbed for 6 to 8 weeks. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Strain cider through cheesecloth, squeezing the solids firmly to get all the liquid out. Decant liquid into a clean jar and store in a cool, dark place. Fire cider will last up to 6 months. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vampire Pantry Preventatives ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/coffin4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/coffin4.jpg\" alt=\"coffin\" title=\"coffin\" width=\"500\" height=\"334\" class=\"aligncenter size-full wp-image-17569\">\u003c/a>\u003c/p>\n\u003cp>\n\u003cem>Twilight, True Blood, and Vampire Diaries are just three of the newest examples of how vampires refuse to go dustily into that good night. And they're also why I found myself researching and writing \u003ca href=\"http://www.barnesandnoble.com/w/vampiresmarts-stepahnie-vw-lucianovic/1115141061?ean=9781554840984\">VampireSmarts\u003c/a> (\"The Question & Answer Game that makes learning about Vampires before dating them easy & fun!\") and digging up some of the wildest information about vampires a few years ago.\u003c/em>\u003c/p>\n\u003cp>If you want to keep vampires at bay, you should stock your kitchen with the following vampire-fighting ingredients:\u003c/p>\n\u003cp>\u003cstrong>Salt\u003c/strong>\u003c/p>\n\u003cp>Possibly because of its antimicrobial properties or because of how often it's used in religious rituals, salt has long been used as a Vampire-Be-Gone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. In Romanian folklore, it was believed that women who ate a lot of salt during pregnancy would have a normal baby. However, if you craved a low-sodium diet, you were destined to give birth to a bouncing baby bloodsucker. Just imagine the joys of nursing that would bring!\u003c/p>\n\u003cp>2. Ever make your parents so mad that they damn you to a postmortem vampire existence? Yep, we've all been there. Well, Greek folklore talks about using saltwater to reverse this very specific situation of a parent-initiated vampire curse.\u003c/p>\n\u003cp>3. Used as a tracking device, salt would be dumped on the bedroom floor of a vampire victim. The idea was that the vampire would step in the salt and the salt would stick to his bare, vampy feet, which would then allow the \u003ca href=\"http://www.imdb.com/title/tt0118276/\">Buffys\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Abraham_Van_Helsing\">Van Helsings\u003c/a>, and \u003ca href=\"http://www.cwtv.com/shows/supernatural\">Winchester Brothers\u003c/a> of the world to follow the saline path back to the vampire's grave. \u003c/p>\n\u003cp>No word if the salt needed to be Kosher or not.\u003c/p>\n\u003cp>\u003cstrong>Seeds\u003c/strong>\u003c/p>\n\u003cp>It would appear that vampires suffered from extreme forms of OCD. According to ancient European peasant folklore, you could keep a vampire from rising and disturbing the peace if you filled his coffin with seeds. Upon waking from his dirt nap, the vampire would be compelled to count and eat all the seeds, and this would keep him occupied until sunrise. You could use carrot or mustard seed, but poppyseeds were favored because of their narcotic effect. After all, a drugged vampire is not a biting vampire.\u003c/p>\n\u003cp>If you think about it, this sort of explains why The Count on \u003cem>Sesame Street\u003c/em> is obsessed with counting.\u003c/p>\n\u003cp>\u003cstrong>Garlic\u003c/strong>\u003c/p>\n\u003cp>Okay, everyone knows garlic prevents vampire attacks, but does anyone know how that belief came into being?\u003c/p>\n\u003cp>I do.\u003c/p>\n\u003cp>It would appear that during those annoying flare-ups of the Black Plague in the 1300s, people used garlic to mask the delightful scents of death and dying. Before it was known that the Black Plague was, in fact, a plague with explainable roots in rats, people assumed that sudden high body counts were the work of vampires and thus developed the association between garlic and vampires. (A lot of medical mysteries were blamed on poor, misunderstood vampires in the olden days.)\u003c/p>\n\u003cp>There's also a Christian myth that spins a tale of Satan stomping around the Garden of Eden. Supposedly, garlic sprouted from his left footprint after he, Adam, and Eve were tossed out on their asses. Not totally sure what that has to do with vampires, since it seems more like an explanation why Satan could have benefitted from Tinactin, but stranger associations have been made.\u003c/p>\n\u003cp>(Okay, this is weird. In researching Athlete's Foot to make the above joke, it turns out garlic is an anti-fungal and is often used as a \u003ca href=\"http://www.health911.com/athletes_foot\">natural treatment for Athlete's Foot\u003c/a>!) \u003c/p>\n\u003cp>\u003cstrong>Lard\u003c/strong>\u003c/p>\n\u003cp>Because it falls five days before Christmas on the Eastern Orthodox calender, Romanians slaughtered pigs on St. Ignatius Day. (I dearly want to call it \"St. Pignatius Day,\" but I'm afraid of the heavenly ramifications.) They then took the rendered fat and gave \"suspicious corpses\" a thorough rub-down with it.\u003c/p>\n\u003cp>The reasoning behind this porcine massage is not clear, but it's just another excuse to keep \u003ca href=\"http://fattedcalf.com/omg.php\">Fatted Calf bacon\u003c/a> on hand.\u003c/p>\n\u003cp>\u003cstrong>Vampire Blood\u003c/strong>\u003c/p>\n\u003cp>People in Poland believed that if you ate bread made with the blood of a freshly-staked vampire, you'd be protected against vampire attacks. Romanians took it a step further and consumed the entire body. They'd chop up and burn the body of a suspected vampire then mix the ashes with water. This potent potable was drunk by the vampire's surviving family to prevent them from vamping out themselves.\u003c/p>\n\u003cp>In disturbing news, this vampire vaccine was used to inoculate relatives of a suspected vampire as recently as 2004.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, there you go. If you're not a fan of the über hickey, make sure you have vampire blood, garlic, salt, lard, and various seeds on your shopping list.\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/24/2010/10/coffin4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/coffin4.jpg\" alt=\"coffin\" title=\"coffin\" width=\"500\" height=\"334\" class=\"aligncenter size-full wp-image-17569\">\u003c/a>\u003c/p>\n\u003cp>\n\u003cem>Twilight, True Blood, and Vampire Diaries are just three of the newest examples of how vampires refuse to go dustily into that good night. And they're also why I found myself researching and writing \u003ca href=\"http://www.barnesandnoble.com/w/vampiresmarts-stepahnie-vw-lucianovic/1115141061?ean=9781554840984\">VampireSmarts\u003c/a> (\"The Question & Answer Game that makes learning about Vampires before dating them easy & fun!\") and digging up some of the wildest information about vampires a few years ago.\u003c/em>\u003c/p>\n\u003cp>If you want to keep vampires at bay, you should stock your kitchen with the following vampire-fighting ingredients:\u003c/p>\n\u003cp>\u003cstrong>Salt\u003c/strong>\u003c/p>\n\u003cp>Possibly because of its antimicrobial properties or because of how often it's used in religious rituals, salt has long been used as a Vampire-Be-Gone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. In Romanian folklore, it was believed that women who ate a lot of salt during pregnancy would have a normal baby. However, if you craved a low-sodium diet, you were destined to give birth to a bouncing baby bloodsucker. Just imagine the joys of nursing that would bring!\u003c/p>\n\u003cp>2. Ever make your parents so mad that they damn you to a postmortem vampire existence? Yep, we've all been there. Well, Greek folklore talks about using saltwater to reverse this very specific situation of a parent-initiated vampire curse.\u003c/p>\n\u003cp>3. Used as a tracking device, salt would be dumped on the bedroom floor of a vampire victim. The idea was that the vampire would step in the salt and the salt would stick to his bare, vampy feet, which would then allow the \u003ca href=\"http://www.imdb.com/title/tt0118276/\">Buffys\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Abraham_Van_Helsing\">Van Helsings\u003c/a>, and \u003ca href=\"http://www.cwtv.com/shows/supernatural\">Winchester Brothers\u003c/a> of the world to follow the saline path back to the vampire's grave. \u003c/p>\n\u003cp>No word if the salt needed to be Kosher or not.\u003c/p>\n\u003cp>\u003cstrong>Seeds\u003c/strong>\u003c/p>\n\u003cp>It would appear that vampires suffered from extreme forms of OCD. According to ancient European peasant folklore, you could keep a vampire from rising and disturbing the peace if you filled his coffin with seeds. Upon waking from his dirt nap, the vampire would be compelled to count and eat all the seeds, and this would keep him occupied until sunrise. You could use carrot or mustard seed, but poppyseeds were favored because of their narcotic effect. After all, a drugged vampire is not a biting vampire.\u003c/p>\n\u003cp>If you think about it, this sort of explains why The Count on \u003cem>Sesame Street\u003c/em> is obsessed with counting.\u003c/p>\n\u003cp>\u003cstrong>Garlic\u003c/strong>\u003c/p>\n\u003cp>Okay, everyone knows garlic prevents vampire attacks, but does anyone know how that belief came into being?\u003c/p>\n\u003cp>I do.\u003c/p>\n\u003cp>It would appear that during those annoying flare-ups of the Black Plague in the 1300s, people used garlic to mask the delightful scents of death and dying. Before it was known that the Black Plague was, in fact, a plague with explainable roots in rats, people assumed that sudden high body counts were the work of vampires and thus developed the association between garlic and vampires. (A lot of medical mysteries were blamed on poor, misunderstood vampires in the olden days.)\u003c/p>\n\u003cp>There's also a Christian myth that spins a tale of Satan stomping around the Garden of Eden. Supposedly, garlic sprouted from his left footprint after he, Adam, and Eve were tossed out on their asses. Not totally sure what that has to do with vampires, since it seems more like an explanation why Satan could have benefitted from Tinactin, but stranger associations have been made.\u003c/p>\n\u003cp>(Okay, this is weird. In researching Athlete's Foot to make the above joke, it turns out garlic is an anti-fungal and is often used as a \u003ca href=\"http://www.health911.com/athletes_foot\">natural treatment for Athlete's Foot\u003c/a>!) \u003c/p>\n\u003cp>\u003cstrong>Lard\u003c/strong>\u003c/p>\n\u003cp>Because it falls five days before Christmas on the Eastern Orthodox calender, Romanians slaughtered pigs on St. Ignatius Day. (I dearly want to call it \"St. Pignatius Day,\" but I'm afraid of the heavenly ramifications.) They then took the rendered fat and gave \"suspicious corpses\" a thorough rub-down with it.\u003c/p>\n\u003cp>The reasoning behind this porcine massage is not clear, but it's just another excuse to keep \u003ca href=\"http://fattedcalf.com/omg.php\">Fatted Calf bacon\u003c/a> on hand.\u003c/p>\n\u003cp>\u003cstrong>Vampire Blood\u003c/strong>\u003c/p>\n\u003cp>People in Poland believed that if you ate bread made with the blood of a freshly-staked vampire, you'd be protected against vampire attacks. Romanians took it a step further and consumed the entire body. They'd chop up and burn the body of a suspected vampire then mix the ashes with water. This potent potable was drunk by the vampire's surviving family to prevent them from vamping out themselves.\u003c/p>\n\u003cp>In disturbing news, this vampire vaccine was used to inoculate relatives of a suspected vampire as recently as 2004.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, there you go. If you're not a fan of the über hickey, make sure you have vampire blood, garlic, salt, lard, and various seeds on your shopping list.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": " Comforting Chicken Soup",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bowl-of-chicken-soup1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bowl-of-chicken-soup1.jpg\" alt=\"bowl of chicken soup\" title=\"bowl of chicken soup\" width=\"384\" height=\"300\" class=\"alignnone size-full wp-image-17897\">\u003c/a>\u003c/p>\n\u003cp>When I'm sick, worn out, or just plain down in the dumps, I want chicken soup. I don't care if it's fancy. Heirloom turnips and herb pistous are not necessary. Just chicken soup, please -- nice and brothy with big chunks of chicken and minimal vegetables. Rice, pasta or matzo balls are all fine as long as the soup is homemade.\u003c/p>\n\u003cp>I've had a terrible month. The deaths of two people I love have made this autumn, with its golden leaves and dazzling sunshine, a little less bright. So it was no surprise when I came down with a cold. After being emotionally spent for a couple of weeks, and with two memorial services behind me, I think my body just decided it was time to spend a couple of days in bed.\u003c/p>\n\u003cp>In need of both emotional and physical comfort I turned to chicken soup. I hate to admit this as it seems the Chicken Soup for the Soul book series has turned this fundamental dish into something trite and hokey. Yet as much as I roll my eyes when I see those titles at my local book store, I have to admit the marketing department for the series publisher was on to something: there are few foods that heal and console like chicken soup.\u003c/p>\n\u003cp>Following is a very basic recipe that I used this week to cheer and bolster myself. You can easily find many other techniques out there that have more bling and panache, but when you're tired and sick, the essentials are the best choice to calm and reassure. Chicken. Broth. Carrots. Celery. Rice. United in a big steamy bowl, my nasal passages started to clear, and, I'm reluctant to admit, my soul was given a little boost.\u003cbr>\n\u003cstrong>\u003cbr>\nSimple Chicken Soup\u003c/strong>\u003cbr>\nChicken soup is made in two stages. First you need to make a rich stock using chicken, water and a few aromatics. This can be accomplished a day in advance. You then use the stock as the base of the soup, adding in the precooked chicken and anything else you like.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Chicken Stock\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> Enough for one large pot of chicken soup\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 whole 3-4 lb chicken cut up (or 3-4 lbs chicken wings and thighs)\u003cbr>\n1 large yellow or white onion roughly chopped\u003cbr>\n1 large celery stalk roughly chopped\u003cbr>\n2 medium carrots roughly chopped\u003cbr>\n1 large or two small bay leaves\u003cbr>\n1 sprig fresh thyme or rosemary (not chopped)\u003cbr>\nSalt and pepper to taste\u003cbr>\nEnough water to cover ingredients by about 1-2 inches\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Rinse chicken and place in a large stock pot along with all other ingredients plus 1 tsp salt and 1/2 tsp pepper and then add water.\u003cbr>\n2. Bring to a boil and then reduce heat to simmer. Cook covered for 1/2 hour.\u003cbr>\n3. Skim any foam that has formed off the top of the liquid and then simmer for another 30 - 40 minutes uncovered (you may need to raise the heat a bit).\u003cbr>\n4. Skim any remaining foam and then add more salt and pepper to taste. If the stock seems too watery, simmer uncovered for another 10 minutes.\u003cbr>\n5. Take chicken out of the pot and let cool while you strain the stock into a clean pot or bowl. Press the vegetables to make sure you release all the liquids and flavors.\u003cbr>\n6. Remove meat from the chicken and set aside. Refrigerate cooled stock and chicken if making ahead.\u003cbr>\n\u003cstrong>\u003cbr>\nChicken Soup\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> 1 large pot of soup\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nChicken stock (see above recipe)\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1 large stalk of celery chopped\u003cbr>\n2 carrots chopped\u003cbr>\n1 large or 2 medium leeks cleaned and sliced thinly (you can substitute in onion)\u003cbr>\nAny other vegetables that sound comforting\u003cbr>\nSalt and pepper to taste\u003cbr>\n2 cups of your favorite rice or small pasta\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large pot, sauté leeks, celery and carrots in olive oil over medium heat. Add a dash of salt and pepper and cook for five minutes.\u003cbr>\n2. Add chicken stock and chicken bring to a boil. Simmer on low for 15-20 minutes while you cook your rice or pasta.\u003cbr>\n3. When your rice or pasta is cooked, turn off soup. Spoon about 1/2 cup rice or pasta into a bowl and then ladle in soup. Eat and feel warm and soothed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: Do not add rice or pasta to the soup pot as it will soak up the stock, making the rice or pasta mushy and leaving you with less liquid.\u003c/p>\n\n",
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"excerpt": "When I'm weary and sick I want chicken soup. I don't care if it's fancy. Heirloom turnips and herb pistous are not necessary. Just chicken soup, please -- nice and brothy with big chunks of chicken and minimal vegetables. Rice, pasta or matzo balls are all fine as long as the soup is homemade.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bowl-of-chicken-soup1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bowl-of-chicken-soup1.jpg\" alt=\"bowl of chicken soup\" title=\"bowl of chicken soup\" width=\"384\" height=\"300\" class=\"alignnone size-full wp-image-17897\">\u003c/a>\u003c/p>\n\u003cp>When I'm sick, worn out, or just plain down in the dumps, I want chicken soup. I don't care if it's fancy. Heirloom turnips and herb pistous are not necessary. Just chicken soup, please -- nice and brothy with big chunks of chicken and minimal vegetables. Rice, pasta or matzo balls are all fine as long as the soup is homemade.\u003c/p>\n\u003cp>I've had a terrible month. The deaths of two people I love have made this autumn, with its golden leaves and dazzling sunshine, a little less bright. So it was no surprise when I came down with a cold. After being emotionally spent for a couple of weeks, and with two memorial services behind me, I think my body just decided it was time to spend a couple of days in bed.\u003c/p>\n\u003cp>In need of both emotional and physical comfort I turned to chicken soup. I hate to admit this as it seems the Chicken Soup for the Soul book series has turned this fundamental dish into something trite and hokey. Yet as much as I roll my eyes when I see those titles at my local book store, I have to admit the marketing department for the series publisher was on to something: there are few foods that heal and console like chicken soup.\u003c/p>\n\u003cp>Following is a very basic recipe that I used this week to cheer and bolster myself. You can easily find many other techniques out there that have more bling and panache, but when you're tired and sick, the essentials are the best choice to calm and reassure. Chicken. Broth. Carrots. Celery. Rice. United in a big steamy bowl, my nasal passages started to clear, and, I'm reluctant to admit, my soul was given a little boost.\u003cbr>\n\u003cstrong>\u003cbr>\nSimple Chicken Soup\u003c/strong>\u003cbr>\nChicken soup is made in two stages. First you need to make a rich stock using chicken, water and a few aromatics. This can be accomplished a day in advance. You then use the stock as the base of the soup, adding in the precooked chicken and anything else you like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chicken Stock\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> Enough for one large pot of chicken soup\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 whole 3-4 lb chicken cut up (or 3-4 lbs chicken wings and thighs)\u003cbr>\n1 large yellow or white onion roughly chopped\u003cbr>\n1 large celery stalk roughly chopped\u003cbr>\n2 medium carrots roughly chopped\u003cbr>\n1 large or two small bay leaves\u003cbr>\n1 sprig fresh thyme or rosemary (not chopped)\u003cbr>\nSalt and pepper to taste\u003cbr>\nEnough water to cover ingredients by about 1-2 inches\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Rinse chicken and place in a large stock pot along with all other ingredients plus 1 tsp salt and 1/2 tsp pepper and then add water.\u003cbr>\n2. Bring to a boil and then reduce heat to simmer. Cook covered for 1/2 hour.\u003cbr>\n3. Skim any foam that has formed off the top of the liquid and then simmer for another 30 - 40 minutes uncovered (you may need to raise the heat a bit).\u003cbr>\n4. Skim any remaining foam and then add more salt and pepper to taste. If the stock seems too watery, simmer uncovered for another 10 minutes.\u003cbr>\n5. Take chicken out of the pot and let cool while you strain the stock into a clean pot or bowl. Press the vegetables to make sure you release all the liquids and flavors.\u003cbr>\n6. Remove meat from the chicken and set aside. Refrigerate cooled stock and chicken if making ahead.\u003cbr>\n\u003cstrong>\u003cbr>\nChicken Soup\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> 1 large pot of soup\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nChicken stock (see above recipe)\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1 large stalk of celery chopped\u003cbr>\n2 carrots chopped\u003cbr>\n1 large or 2 medium leeks cleaned and sliced thinly (you can substitute in onion)\u003cbr>\nAny other vegetables that sound comforting\u003cbr>\nSalt and pepper to taste\u003cbr>\n2 cups of your favorite rice or small pasta\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large pot, sauté leeks, celery and carrots in olive oil over medium heat. Add a dash of salt and pepper and cook for five minutes.\u003cbr>\n2. Add chicken stock and chicken bring to a boil. Simmer on low for 15-20 minutes while you cook your rice or pasta.\u003cbr>\n3. When your rice or pasta is cooked, turn off soup. Spoon about 1/2 cup rice or pasta into a bowl and then ladle in soup. Eat and feel warm and soothed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: Do not add rice or pasta to the soup pot as it will soak up the stock, making the rice or pasta mushy and leaving you with less liquid.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eggplant Parm of My Dreams",
"title": "Eggplant Parm of My Dreams",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9977.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9977.jpg\" alt=\"eggplant parmigiana\" title=\"eggplant parmigiana\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17847\">\u003c/a>\u003cbr>\n\u003cem>Eggplant Parmigiana\u003c/em>\u003c/p>\n\u003cp>Holy Smokes. This \u003cstrong>Eggplant Parm\u003c/strong> is friggin amazing. I was sitting at the kitchen counter back home in NJ, hunched over a Tupperware container holding what might as well have been hidden treasure. I ate quickly, stealing furtive glances at the door. I'm a thief. This eggplant parm wasn't meant for me. \u003c/p>\n\u003cp>My big brother T had come home as well to help me plan my \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/08/bridal-shower-menu-pineapple-mango-salsa/\">bridal shower menu\u003c/a>, and well, there are a few things that are a given whenever we go home. 1) My mom makes us drink healing potions of Chinese herbal teas and soups (that's for another post), 2) We start our diet of a \u003ca href=\"http://lickmyspoon.com/nyeats/bagel-express-purveyor-of-happiness/\">bagel\u003c/a> a day, and 3) Our Italian childhood friends bring us leftovers from our #1 most requested dish – homemade \u003cstrong>Eggplant Parmigiana\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/collage.jpg\" alt=\"Making of Eggplant Parm magic\" title=\"Making of Eggplant Parm magic\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17843\">\u003c/a>\u003cbr>\n\u003cem>Making of Eggplant Parm magic\u003c/em>\u003c/p>\n\u003cp>It sounds funny now that I write about it, but yes, it's true, my brother and I each have our own eggplant parm suppliers. Mine is my girl, Michele, who I've known since the first grade, whose mom was my CCD teacher, and who recently stood next to me as my maid of honor. My brother's eggplant parm connect is Corinne, who he's known since the second grade, whose house he goes to every Christmas for their massive dessert spread featuring about a dozen different pies and cakes, and who will be a bridesmaid at his wedding next October. I know, the parallels are frightening. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In any case, it happened that my brother left behind his container of Corinne's eggplant parm. Big mistake bro. Huge. At the Im household, ya snooze, ya lose. Especially when it comes to an unguarded eggplant parm. \u003c/p>\n\u003cp>So I dug in. And wow. I mean really. WOW. Sorry Shell, I love you and all, and no disrespect, but Corinne's square of eggplant parm magic was just that. \u003cem>Magical\u003c/em>. It was like the pinnacle of eggplant parm tastiness. Everything I wanted in the dish. Creamy, cheesy, savory, rich, comforting, homey perfection. (Shell: for the record, please don't stop bringing me your eggplant parm. I will always eat it with gusto).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9959.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9959.jpg\" alt=\"Eggplant breading mise en place\" title=\"Eggplant breading mise en place\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17844\">\u003c/a>\u003cbr>\n\u003cem>Eggplant breading mise en place\u003c/em>\u003c/p>\n\u003cp>In any case, I was so moved by the explosion of tastiness in my mouth that I had to email Corinne for the recipe and make up for all these years I had been missing out on it. \u003c/p>\n\u003cp>I was dying to find out more about this magical eggplant parm of my dreams. \u003cem>Was it an old family recipe? Was it something she made all the time or just special occasions? Does it take a long time to make? What kind of mozzarella did she use?!\u003c/em> It was astoundingly creamy and seemed to just melt into almost a sauce. I had so many questions. \u003cem>Did she use the big round-bottomed Italian eggplant, or the regular long ones? Did she \"sweat\" her eggplant before breading?\u003c/em> Ok, clearly I was obsessed.\u003c/p>\n\u003cp>To my utter delight, Corinne was happy to share her family recipe! As it turns out, there are no crazy secrets to it. Except maybe lots of love and some time to devote to it. Interestingly, she says that between her mom, her sisters and herself, they all make it a little bit different. Corinne prefers thin slices of eggplant (as do I), while her sister prefers thicker slices. Corinne likes to make it in a square pan, her mom likes using a round one. Mom usually makes it for all holidays, but she likes it every now and again as a good comfort meal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9965.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9965.jpg\" alt=\"Fried Eggplant\" title=\"Fried Eggplant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17845\">\u003c/a>\u003cbr>\n\u003cem>Fried Eggplant\u003c/em>\u003c/p>\n\u003cp>I gave the recipe a go – to be honest, it didn't come out as good as Corinne's, but I'm hoping I'll get better with practice. Here's what I learned:\u003c/p>\n\u003cp>1.\t\u003cstrong>Apple-bottom eggplant\u003c/strong> works best because the bigger bottoms are good for the bottom layers.\u003cbr>\n2.\t\u003cstrong>No need to \"sweat\" the eggplant\u003c/strong>, Corinne doesn't do it, nor does her mama.\u003cbr>\n3.\t\u003cstrong>Slice the eggplant thin\u003c/strong> (a bit under ¼\" thick)\u003cbr>\n4.\tUse \u003cstrong>whole milk mozzarella\u003c/strong> for the creamy results you'll want -- no one said this was a healthy dish! A note on the mozz: Corinne recommended the brand \u003cstrong>Polly-O\u003c/strong> for best results. It's a common brand on the East coast, but I haven't been able to find it in SF. She warned against using Sorrento, saying that for some reason, it doesn't work as well.\u003cbr>\n5.\t\u003cstrong>Barilla Three Cheese Tomato Sauce\u003c/strong> is recommended for the sauce. A great choice if you don't have time to make your own \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\">tomato sauce\u003c/a> from scratch.\u003cbr>\n6.\t\u003cstrong>Make sure oil is hot\u003c/strong> in skillet before putting eggplant in -- they'll get too soggy if it's not hot enough. To test, drop a piece of breading in the oil. If it starts to bubble right away, the oil is ready.\u003cbr>\n7.\t\u003cstrong>Complete layers\u003c/strong>. I realized my eggplant parm didn't look quite right in the end because of the way I layered everything. Next time, instead of neatly stacking everything like I did, I'm going to try layering the pieces of eggplant overlapping one another to create whole uninterrupted layers.\u003cbr>\n8.\t\u003cstrong>Slice mozzarella\u003c/strong> rather than shredding to safe time. \u003c/p>\n\u003cp>This Eggplant Parm of my dreams is a bit time-intensive, and it's not the healthiest dish, but \u003cem>mamma mia\u003c/em>, is it good. \u003cem>Grazie mille\u003c/em> to Corinne and the Testaverde family for sharing their prized family recipe. And Big Brother T, you better guard your Tupperwares now that I know what's up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9973.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9973.jpg\" alt=\"Eggplant Parm of My Dreams\" title=\"Eggplant Parm of My Dreams\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17846\">\u003c/a>\u003cbr>\n\u003cem>Eggplant Parm of My Dreams\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Eggplant Parm of My Dreams\u003c/strong>\u003cbr>\n\u003cem>Grazie mille to Corinne and the Testaverde family for sharing their prized family recipe. This is like the pinnacle of eggplant parm tastiness. Everything one could want in the dish -- creamy, cheesy, savory, rich, comforting, homey perfection. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 30-40 minutes (it takes awhile to fry up all the eggplant)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 apple-bottom eggplant – make sure it's firm\u003cbr>\n16 oz. package whole milk mozzarella \u003cem>(Recommended brands: Polly-O, don't use Sorrento – for some reason it doesn't work as well)\u003c/em>\u003cbr>\n1 ½ cups Italian flavored bread crumbs \u003cem>(Recommended brand: Progresso)\u003c/em>\u003cbr>\n2 eggs\u003cbr>\n¼ cup milk\u003cbr>\nExtra Virgin Olive Oil for frying\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\">Tomato Sauce\u003c/a> (Recommended brand: Barilla Three Cheese)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tHeat oil in a large skillet, enough so that you have a good inch to fry in\u003cbr>\n2.\tRemove skin from eggplant, cut into 1/8 inch slices\u003cbr>\n3.\tDip eggplant into egg & milk mixture\u003cbr>\n4.\tCoat both sides of eggplant in breadcrumb\u003cbr>\n5.\tMake sure oil is hot in skillet before putting eggplant in (they'll get too soggy if it's not hot enough)\u003cbr>\n6.\tPreheat Oven to 350°\u003cbr>\n7.\tPlace breaded eggplant into skillet and brown on both sides\u003cbr>\n8.\tWhile eggplant is cooking, cut mozzarella into thin slices as well\u003cbr>\n9.\tRemove eggplant from skillet once fully browned, place on paper towels to soak up some of the excess oil\u003cbr>\n10.\tSpoon a layer of sauce into bottom of baking dish\u003cbr>\n11.\tPlace a layer of browned eggplant on top of sauce layer, overlapping the slices to create one uninterrupted layer of eggplant.\u003cbr>\n12.\tSpoon another layer of sauce (not too much) on-top of eggplant\u003cbr>\n13.\tPlace a layer of the sliced mozzarella on top of sauce\u003cbr>\n14.\tRepeat; eggplant, sauce, mozzarella layers ending on top with mozzarella\u003cbr>\n15.\tCover dish with aluminum foil and bake in oven for approx 20–30 mins, until cheese is melted\u003cbr>\n16.\tEat and enjoy the gooey deliciousness!\u003c/p>\n\n",
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"excerpt": "I dream of this eggplant parm. It is everything I want in the dish. Creamy, cheesy, savory, rich, comforting, homey perfection.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9977.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9977.jpg\" alt=\"eggplant parmigiana\" title=\"eggplant parmigiana\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17847\">\u003c/a>\u003cbr>\n\u003cem>Eggplant Parmigiana\u003c/em>\u003c/p>\n\u003cp>Holy Smokes. This \u003cstrong>Eggplant Parm\u003c/strong> is friggin amazing. I was sitting at the kitchen counter back home in NJ, hunched over a Tupperware container holding what might as well have been hidden treasure. I ate quickly, stealing furtive glances at the door. I'm a thief. This eggplant parm wasn't meant for me. \u003c/p>\n\u003cp>My big brother T had come home as well to help me plan my \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/08/bridal-shower-menu-pineapple-mango-salsa/\">bridal shower menu\u003c/a>, and well, there are a few things that are a given whenever we go home. 1) My mom makes us drink healing potions of Chinese herbal teas and soups (that's for another post), 2) We start our diet of a \u003ca href=\"http://lickmyspoon.com/nyeats/bagel-express-purveyor-of-happiness/\">bagel\u003c/a> a day, and 3) Our Italian childhood friends bring us leftovers from our #1 most requested dish – homemade \u003cstrong>Eggplant Parmigiana\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/collage.jpg\" alt=\"Making of Eggplant Parm magic\" title=\"Making of Eggplant Parm magic\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17843\">\u003c/a>\u003cbr>\n\u003cem>Making of Eggplant Parm magic\u003c/em>\u003c/p>\n\u003cp>It sounds funny now that I write about it, but yes, it's true, my brother and I each have our own eggplant parm suppliers. Mine is my girl, Michele, who I've known since the first grade, whose mom was my CCD teacher, and who recently stood next to me as my maid of honor. My brother's eggplant parm connect is Corinne, who he's known since the second grade, whose house he goes to every Christmas for their massive dessert spread featuring about a dozen different pies and cakes, and who will be a bridesmaid at his wedding next October. I know, the parallels are frightening. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In any case, it happened that my brother left behind his container of Corinne's eggplant parm. Big mistake bro. Huge. At the Im household, ya snooze, ya lose. Especially when it comes to an unguarded eggplant parm. \u003c/p>\n\u003cp>So I dug in. And wow. I mean really. WOW. Sorry Shell, I love you and all, and no disrespect, but Corinne's square of eggplant parm magic was just that. \u003cem>Magical\u003c/em>. It was like the pinnacle of eggplant parm tastiness. Everything I wanted in the dish. Creamy, cheesy, savory, rich, comforting, homey perfection. (Shell: for the record, please don't stop bringing me your eggplant parm. I will always eat it with gusto).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9959.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9959.jpg\" alt=\"Eggplant breading mise en place\" title=\"Eggplant breading mise en place\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17844\">\u003c/a>\u003cbr>\n\u003cem>Eggplant breading mise en place\u003c/em>\u003c/p>\n\u003cp>In any case, I was so moved by the explosion of tastiness in my mouth that I had to email Corinne for the recipe and make up for all these years I had been missing out on it. \u003c/p>\n\u003cp>I was dying to find out more about this magical eggplant parm of my dreams. \u003cem>Was it an old family recipe? Was it something she made all the time or just special occasions? Does it take a long time to make? What kind of mozzarella did she use?!\u003c/em> It was astoundingly creamy and seemed to just melt into almost a sauce. I had so many questions. \u003cem>Did she use the big round-bottomed Italian eggplant, or the regular long ones? Did she \"sweat\" her eggplant before breading?\u003c/em> Ok, clearly I was obsessed.\u003c/p>\n\u003cp>To my utter delight, Corinne was happy to share her family recipe! As it turns out, there are no crazy secrets to it. Except maybe lots of love and some time to devote to it. Interestingly, she says that between her mom, her sisters and herself, they all make it a little bit different. Corinne prefers thin slices of eggplant (as do I), while her sister prefers thicker slices. Corinne likes to make it in a square pan, her mom likes using a round one. Mom usually makes it for all holidays, but she likes it every now and again as a good comfort meal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9965.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9965.jpg\" alt=\"Fried Eggplant\" title=\"Fried Eggplant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17845\">\u003c/a>\u003cbr>\n\u003cem>Fried Eggplant\u003c/em>\u003c/p>\n\u003cp>I gave the recipe a go – to be honest, it didn't come out as good as Corinne's, but I'm hoping I'll get better with practice. Here's what I learned:\u003c/p>\n\u003cp>1.\t\u003cstrong>Apple-bottom eggplant\u003c/strong> works best because the bigger bottoms are good for the bottom layers.\u003cbr>\n2.\t\u003cstrong>No need to \"sweat\" the eggplant\u003c/strong>, Corinne doesn't do it, nor does her mama.\u003cbr>\n3.\t\u003cstrong>Slice the eggplant thin\u003c/strong> (a bit under ¼\" thick)\u003cbr>\n4.\tUse \u003cstrong>whole milk mozzarella\u003c/strong> for the creamy results you'll want -- no one said this was a healthy dish! A note on the mozz: Corinne recommended the brand \u003cstrong>Polly-O\u003c/strong> for best results. It's a common brand on the East coast, but I haven't been able to find it in SF. She warned against using Sorrento, saying that for some reason, it doesn't work as well.\u003cbr>\n5.\t\u003cstrong>Barilla Three Cheese Tomato Sauce\u003c/strong> is recommended for the sauce. A great choice if you don't have time to make your own \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\">tomato sauce\u003c/a> from scratch.\u003cbr>\n6.\t\u003cstrong>Make sure oil is hot\u003c/strong> in skillet before putting eggplant in -- they'll get too soggy if it's not hot enough. To test, drop a piece of breading in the oil. If it starts to bubble right away, the oil is ready.\u003cbr>\n7.\t\u003cstrong>Complete layers\u003c/strong>. I realized my eggplant parm didn't look quite right in the end because of the way I layered everything. Next time, instead of neatly stacking everything like I did, I'm going to try layering the pieces of eggplant overlapping one another to create whole uninterrupted layers.\u003cbr>\n8.\t\u003cstrong>Slice mozzarella\u003c/strong> rather than shredding to safe time. \u003c/p>\n\u003cp>This Eggplant Parm of my dreams is a bit time-intensive, and it's not the healthiest dish, but \u003cem>mamma mia\u003c/em>, is it good. \u003cem>Grazie mille\u003c/em> to Corinne and the Testaverde family for sharing their prized family recipe. And Big Brother T, you better guard your Tupperwares now that I know what's up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9973.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_9973.jpg\" alt=\"Eggplant Parm of My Dreams\" title=\"Eggplant Parm of My Dreams\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17846\">\u003c/a>\u003cbr>\n\u003cem>Eggplant Parm of My Dreams\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Eggplant Parm of My Dreams\u003c/strong>\u003cbr>\n\u003cem>Grazie mille to Corinne and the Testaverde family for sharing their prized family recipe. This is like the pinnacle of eggplant parm tastiness. Everything one could want in the dish -- creamy, cheesy, savory, rich, comforting, homey perfection. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 30-40 minutes (it takes awhile to fry up all the eggplant)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 apple-bottom eggplant – make sure it's firm\u003cbr>\n16 oz. package whole milk mozzarella \u003cem>(Recommended brands: Polly-O, don't use Sorrento – for some reason it doesn't work as well)\u003c/em>\u003cbr>\n1 ½ cups Italian flavored bread crumbs \u003cem>(Recommended brand: Progresso)\u003c/em>\u003cbr>\n2 eggs\u003cbr>\n¼ cup milk\u003cbr>\nExtra Virgin Olive Oil for frying\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\">Tomato Sauce\u003c/a> (Recommended brand: Barilla Three Cheese)\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>\u003cbr>\n1.\tHeat oil in a large skillet, enough so that you have a good inch to fry in\u003cbr>\n2.\tRemove skin from eggplant, cut into 1/8 inch slices\u003cbr>\n3.\tDip eggplant into egg & milk mixture\u003cbr>\n4.\tCoat both sides of eggplant in breadcrumb\u003cbr>\n5.\tMake sure oil is hot in skillet before putting eggplant in (they'll get too soggy if it's not hot enough)\u003cbr>\n6.\tPreheat Oven to 350°\u003cbr>\n7.\tPlace breaded eggplant into skillet and brown on both sides\u003cbr>\n8.\tWhile eggplant is cooking, cut mozzarella into thin slices as well\u003cbr>\n9.\tRemove eggplant from skillet once fully browned, place on paper towels to soak up some of the excess oil\u003cbr>\n10.\tSpoon a layer of sauce into bottom of baking dish\u003cbr>\n11.\tPlace a layer of browned eggplant on top of sauce layer, overlapping the slices to create one uninterrupted layer of eggplant.\u003cbr>\n12.\tSpoon another layer of sauce (not too much) on-top of eggplant\u003cbr>\n13.\tPlace a layer of the sliced mozzarella on top of sauce\u003cbr>\n14.\tRepeat; eggplant, sauce, mozzarella layers ending on top with mozzarella\u003cbr>\n15.\tCover dish with aluminum foil and bake in oven for approx 20–30 mins, until cheese is melted\u003cbr>\n16.\tEat and enjoy the gooey deliciousness!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Yeasted Pumpkin Bread",
"title": "Yeasted Pumpkin Bread",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pumpkins500.jpg\">\u003cimg class=\"alignnone size-full wp-image-17818\" title=\"pumpkin. Photo by Charlotte Melrose\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pumpkins500.jpg\" alt=\"pumpkin. Photo by Charlotte Melrose\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Photo by Charlotte Melrose\u003c/em>\u003c/p>\n\u003cp>It's pumpkin time! These next few weeks, pumpkins will be everywhere you look. And not just on doorsteps and at hay-strew corner pumpkin patches; there are pumpkin spice lattes at every Peet's, divine pumpkin ice cream at \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's Ice Cream\u003c/a> in the Mission, pumpkin bread and pumpkin cupcakes in every bakery.\u003c/p>\n\u003cp>Maybe it comes from having a birthday in October, but I'm a sucker for anything pumpkin-y. Which means I'm doing a lot of pumpkin-themed cooking this time of year--pumpkin bread, pumpkin cookies, curried pumpkin-and-apple soup, and more.\u003c/p>\n\u003cp>My secret? I don't actually use pumpkin, not even those cute little made-for-baking sugar pies or baby-bear pumpkins. Instead, I like to range through the goofy and gorgeous world of winter squash. Every squash-selling farmstand has dozens on offer right now, and I'd bake with just about any of them. (For me, squash season is also heralded by the arrival of many orphaned squash on my doorstep, dropped off by friends with CSA boxes and a guilty glut of butternuts and delicatas.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/donnadavid500.jpg\">\u003cimg class=\"alignnone size-full wp-image-17820\" title=\"Donna Noeller and David. Photo by Charlotte Melrose\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/donnadavid500.jpg\" alt=\"Donna Noeller and David. Photo by Charlotte Melrose\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Donna Noeller and David. Photo by Charlotte Melrose\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since I'm up in Marin this weekend, I'm getting my squash from organic Noeller Farms, who sell at the tiny but fun \u003ca href=\"http://www.facebook.com/pages/San-Rafael-CA/Marinwood-Community-Farmers-Market/10150150123540311\">Marinwood Community Farmers' Market\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/marinwoodmarket500.jpg\">\u003cimg class=\"alignnone size-full wp-image-17816\" title=\"Marinwood market sign. Photo by Charlotte Melrose\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/marinwoodmarket500.jpg\" alt=\"Marinwood market sign. Photo by Charlotte Melrose\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Marinwood market sign. Photo by Charlotte Melrose\u003c/em>\u003c/p>\n\u003cp>They sell lots of big pumpkins--mostly for carving and roasting the seeds, since pumpkins raised for size can be pretty fibrous, although tasty if you puree them or put them through a Vitamix. But my favorite is the dense and chestnutty \u003ca href=\"http://en.wikipedia.org/wiki/Kabocha\">kabocha\u003c/a> (or kabota), a Japanese variety that's extra-sweet and good for baking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/chestnuts500.jpg\">\u003cimg class=\"alignnone size-full wp-image-17819\" title=\"pumpkin, chestnuts, Kabocha squash, pomegranates\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/chestnuts500.jpg\" alt=\"pumpkin, chestnuts, Kabocha squash, pomegranates\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Kabocha squash (between the chestnuts and the pomegranates) commonly called Japanese pumpkin\u003c/em>\u003c/p>\n\u003cp>Yes, the easy way out is to open up a can of Libby's. There's nothing wrong with plain old canned pumpkin. But this time of year, the fresh squashes are so cute, and I'd rather put my money directly into the pockets of the hard-working farmers who are willing to grow the quirky varieties, like the bright-orange sunshine kabocha, that I love.\u003c/p>\n\u003cp>They smell sweet and autumnal as they bake, and your backyard chickens will treat the stringy innards and seeds like Halloween candy.\u003c/p>\n\u003cp>To prepare, just slice in half, scrape out the fibrous string and seeds, and bake face down in a 350°F oven for 30-45 minutes, until squash is very tender. Turn face up and let cool. Scrape flesh into a colander and let drain for a few hours. Mash into a puree; you can also crank the squash through a food mill for extra smoothness.\u003c/p>\n\u003cp>Everyone seems to have a favorite recipe for pumpkin quick bread. This yeasted version is a little more unusual. It makes a great base for turkey sandwiches slathered with mayonnaise and cranberry sauce; it's also wonderful for breakfast toasted and spread with apple butter.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pumpkinrolls500.jpg\">\u003cimg class=\"alignnone size-full wp-image-17817\" title=\"pumpkin rolls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pumpkinrolls500.jpg\" alt=\"pumpkin rolls\" width=\"500\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Yeasted Pumpkin Bread\u003c/strong>\u003cbr>\nYou can go sweet or savory with this bread. Reduce or remove the brown sugar altogether and leave out the spices for a more savory bread; add sweet autumn-y spices like cinnamon, ginger, nutmeg, and cloves to make it more of a breakfast or teatime treat. Cinnamon can be a little overwhelming, so try experimenting with just a couple, like nutmeg and cloves. Pregrated nutmeg quickly loses its punch, so try grating a fresh whole nutmeg using the fine holes of a box grater or microplane. The flavor difference is quite amazing.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 loaves or 2 dozen rolls\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 cup warm water\u003cbr>\n1 package (2 1/4 tsps) active dry yeast\u003cbr>\n2 cups roasted, mashed pumpkin or other winter squash\u003cbr>\n2 tablespoons pumpkin-seed, walnut, or other vegetable oil\u003cbr>\n1/2 cup warm milk\u003cbr>\n2 large eggs, beaten\u003cbr>\n1/3 cup brown sugar, packed\u003cbr>\n1 tablespoon salt\u003cbr>\n1 1/2 tsp pumpkin pie spice, or a mixture of cinnamon, ginger, nutmeg, and/or cloves, optional\u003cbr>\n1/2 cup cornmeal\u003cbr>\n3 cups whole-wheat flour\u003cbr>\n3-4 cups unbleached white flour\u003cbr>\n1/2 cup dried cranberries\u003cbr>\n1 cup hulled pumpkin seeds\u003cbr>\nEgg glaze: 1 egg yolk beaten with 2 tbsp water\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a large bowl, sprinkle yeast over water. Let stand for a few minutes, then whisk to dissolve.\u003c/p>\n\u003cp>2. Mix pumpkin, oil, milk, eggs, brown sugar, salt, spices if using, cornmeal, and whole-wheat flour into yeast mixture. Beat with a wooden spoon to make a thick batter.\u003c/p>\n\u003cp>3. One cup at a time, add white flour, stopping when you have a soft but manageable dough. Turn dough out onto a lightly floured surface.\u003c/p>\n\u003cp>4. Wash, dry, and lightly oil the bowl you were just using. Now, knead the dough with gusto for 10-12 minutes. Sprinkle over small amounts of remaining flour as needed; dough will tend to be sticky. Use patience and a dough scraper, and resist the temptation to dump in a whole bunch of flour to make it behave one and for all.\u003c/p>\n\u003cp>5. When dough has become smooth and elastic, return the dough to the oiled bowl. Swish around and turn over to make sure the whole ball of dough is lightly coated with oil. Cover bowl with a clean dishtowel and let rise in a warmish place until doubled in bulk, about 2 hours.\u003c/p>\n\u003cp>6. Turn the dough out onto a lightly floured surface. Pat into a large, flat rectangle. Sprinkle with dried cranberries and 3/4 cup pumpkin seeds. Roll up dough, rolling and kneading gently to distribute cranberries and seeds throughout dough.\u003c/p>\n\u003cp>7. Divide dough in half, and shape each half into a round or rectangular loaf. You can also shape dough into small round rolls.\u003c/p>\n\u003cp>8. Place loaves or rolls on a parchment-lined or lightly greased baking sheet. Let rise until nearly double in size, about 1 hour.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>9. Preheat oven to 375°F. Brush loaves or rolls with egg glaze. Sprinkle with pumpkin seeds. Bake for 20-25 minutes for rolls, 30-35 minutes for loaves. Remove from oven and let cool on a rack.\u003c/p>\n\n",
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"excerpt": " These next few weeks, pumpkins will be everywhere you look. Which means everyone you know will be baking their favorite pumpkin quick bread, pumpkin cookies, or pumpkin muffins these days. This yeasted version is a little more unusual. It makes a great base for turkey sandwiches slathered with mayonnaise and cranberry sauce; it's also wonderful for breakfast toasted and spread with apple butter. \r\n",
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"description": " These next few weeks, pumpkins will be everywhere you look. Which means everyone you know will be baking their favorite pumpkin quick bread, pumpkin cookies, or pumpkin muffins these days. This yeasted version is a little more unusual. It makes a great base for turkey sandwiches slathered with mayonnaise and cranberry sauce; it's also wonderful for breakfast toasted and spread with apple butter. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pumpkins500.jpg\">\u003cimg class=\"alignnone size-full wp-image-17818\" title=\"pumpkin. Photo by Charlotte Melrose\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pumpkins500.jpg\" alt=\"pumpkin. Photo by Charlotte Melrose\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Photo by Charlotte Melrose\u003c/em>\u003c/p>\n\u003cp>It's pumpkin time! These next few weeks, pumpkins will be everywhere you look. And not just on doorsteps and at hay-strew corner pumpkin patches; there are pumpkin spice lattes at every Peet's, divine pumpkin ice cream at \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's Ice Cream\u003c/a> in the Mission, pumpkin bread and pumpkin cupcakes in every bakery.\u003c/p>\n\u003cp>Maybe it comes from having a birthday in October, but I'm a sucker for anything pumpkin-y. Which means I'm doing a lot of pumpkin-themed cooking this time of year--pumpkin bread, pumpkin cookies, curried pumpkin-and-apple soup, and more.\u003c/p>\n\u003cp>My secret? I don't actually use pumpkin, not even those cute little made-for-baking sugar pies or baby-bear pumpkins. Instead, I like to range through the goofy and gorgeous world of winter squash. Every squash-selling farmstand has dozens on offer right now, and I'd bake with just about any of them. (For me, squash season is also heralded by the arrival of many orphaned squash on my doorstep, dropped off by friends with CSA boxes and a guilty glut of butternuts and delicatas.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/donnadavid500.jpg\">\u003cimg class=\"alignnone size-full wp-image-17820\" title=\"Donna Noeller and David. Photo by Charlotte Melrose\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/donnadavid500.jpg\" alt=\"Donna Noeller and David. Photo by Charlotte Melrose\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Donna Noeller and David. Photo by Charlotte Melrose\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since I'm up in Marin this weekend, I'm getting my squash from organic Noeller Farms, who sell at the tiny but fun \u003ca href=\"http://www.facebook.com/pages/San-Rafael-CA/Marinwood-Community-Farmers-Market/10150150123540311\">Marinwood Community Farmers' Market\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/marinwoodmarket500.jpg\">\u003cimg class=\"alignnone size-full wp-image-17816\" title=\"Marinwood market sign. Photo by Charlotte Melrose\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/marinwoodmarket500.jpg\" alt=\"Marinwood market sign. Photo by Charlotte Melrose\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Marinwood market sign. Photo by Charlotte Melrose\u003c/em>\u003c/p>\n\u003cp>They sell lots of big pumpkins--mostly for carving and roasting the seeds, since pumpkins raised for size can be pretty fibrous, although tasty if you puree them or put them through a Vitamix. But my favorite is the dense and chestnutty \u003ca href=\"http://en.wikipedia.org/wiki/Kabocha\">kabocha\u003c/a> (or kabota), a Japanese variety that's extra-sweet and good for baking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/chestnuts500.jpg\">\u003cimg class=\"alignnone size-full wp-image-17819\" title=\"pumpkin, chestnuts, Kabocha squash, pomegranates\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/chestnuts500.jpg\" alt=\"pumpkin, chestnuts, Kabocha squash, pomegranates\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Kabocha squash (between the chestnuts and the pomegranates) commonly called Japanese pumpkin\u003c/em>\u003c/p>\n\u003cp>Yes, the easy way out is to open up a can of Libby's. There's nothing wrong with plain old canned pumpkin. But this time of year, the fresh squashes are so cute, and I'd rather put my money directly into the pockets of the hard-working farmers who are willing to grow the quirky varieties, like the bright-orange sunshine kabocha, that I love.\u003c/p>\n\u003cp>They smell sweet and autumnal as they bake, and your backyard chickens will treat the stringy innards and seeds like Halloween candy.\u003c/p>\n\u003cp>To prepare, just slice in half, scrape out the fibrous string and seeds, and bake face down in a 350°F oven for 30-45 minutes, until squash is very tender. Turn face up and let cool. Scrape flesh into a colander and let drain for a few hours. Mash into a puree; you can also crank the squash through a food mill for extra smoothness.\u003c/p>\n\u003cp>Everyone seems to have a favorite recipe for pumpkin quick bread. This yeasted version is a little more unusual. It makes a great base for turkey sandwiches slathered with mayonnaise and cranberry sauce; it's also wonderful for breakfast toasted and spread with apple butter.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pumpkinrolls500.jpg\">\u003cimg class=\"alignnone size-full wp-image-17817\" title=\"pumpkin rolls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pumpkinrolls500.jpg\" alt=\"pumpkin rolls\" width=\"500\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Yeasted Pumpkin Bread\u003c/strong>\u003cbr>\nYou can go sweet or savory with this bread. Reduce or remove the brown sugar altogether and leave out the spices for a more savory bread; add sweet autumn-y spices like cinnamon, ginger, nutmeg, and cloves to make it more of a breakfast or teatime treat. Cinnamon can be a little overwhelming, so try experimenting with just a couple, like nutmeg and cloves. Pregrated nutmeg quickly loses its punch, so try grating a fresh whole nutmeg using the fine holes of a box grater or microplane. The flavor difference is quite amazing.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 loaves or 2 dozen rolls\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 cup warm water\u003cbr>\n1 package (2 1/4 tsps) active dry yeast\u003cbr>\n2 cups roasted, mashed pumpkin or other winter squash\u003cbr>\n2 tablespoons pumpkin-seed, walnut, or other vegetable oil\u003cbr>\n1/2 cup warm milk\u003cbr>\n2 large eggs, beaten\u003cbr>\n1/3 cup brown sugar, packed\u003cbr>\n1 tablespoon salt\u003cbr>\n1 1/2 tsp pumpkin pie spice, or a mixture of cinnamon, ginger, nutmeg, and/or cloves, optional\u003cbr>\n1/2 cup cornmeal\u003cbr>\n3 cups whole-wheat flour\u003cbr>\n3-4 cups unbleached white flour\u003cbr>\n1/2 cup dried cranberries\u003cbr>\n1 cup hulled pumpkin seeds\u003cbr>\nEgg glaze: 1 egg yolk beaten with 2 tbsp water\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a large bowl, sprinkle yeast over water. Let stand for a few minutes, then whisk to dissolve.\u003c/p>\n\u003cp>2. Mix pumpkin, oil, milk, eggs, brown sugar, salt, spices if using, cornmeal, and whole-wheat flour into yeast mixture. Beat with a wooden spoon to make a thick batter.\u003c/p>\n\u003cp>3. One cup at a time, add white flour, stopping when you have a soft but manageable dough. Turn dough out onto a lightly floured surface.\u003c/p>\n\u003cp>4. Wash, dry, and lightly oil the bowl you were just using. Now, knead the dough with gusto for 10-12 minutes. Sprinkle over small amounts of remaining flour as needed; dough will tend to be sticky. Use patience and a dough scraper, and resist the temptation to dump in a whole bunch of flour to make it behave one and for all.\u003c/p>\n\u003cp>5. When dough has become smooth and elastic, return the dough to the oiled bowl. Swish around and turn over to make sure the whole ball of dough is lightly coated with oil. Cover bowl with a clean dishtowel and let rise in a warmish place until doubled in bulk, about 2 hours.\u003c/p>\n\u003cp>6. Turn the dough out onto a lightly floured surface. Pat into a large, flat rectangle. Sprinkle with dried cranberries and 3/4 cup pumpkin seeds. Roll up dough, rolling and kneading gently to distribute cranberries and seeds throughout dough.\u003c/p>\n\u003cp>7. Divide dough in half, and shape each half into a round or rectangular loaf. You can also shape dough into small round rolls.\u003c/p>\n\u003cp>8. Place loaves or rolls on a parchment-lined or lightly greased baking sheet. Let rise until nearly double in size, about 1 hour.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>9. Preheat oven to 375°F. Brush loaves or rolls with egg glaze. Sprinkle with pumpkin seeds. Bake for 20-25 minutes for rolls, 30-35 minutes for loaves. Remove from oven and let cool on a rack.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "My Calabria: My Rosetta Stone",
"title": "My Calabria: My Rosetta Stone",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/My-Calabria-Rustic-Cooking-Undiscovered/dp/0393065162\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/My-Calabria.jpg\" alt=\"My Calabria\" title=\"My Calabria\" width=\"317\" height=\"400\" class=\"alignleft size-full wp-image-17751\">\u003c/a>About a month ago, I received an email from a woman named Roberta Klugman asking me if I remembered the conversation we'd had more than a year ago about an upcoming cookbook called \u003ca href=\"http://www.amazon.com/My-Calabria-Rustic-Cooking-Undiscovered/dp/0393065162\">\u003cem>My Calabria\u003c/em>\u003c/a> when she came to lunch at my restaurant.\u003c/p>\n\u003cp>Of course I remembered. I even went as far as telling her the precise table and seat number at which she sat when she told me about it. I didn't go further-- to tell a lady what she ate last year seemed more than a little impolite.\u003c/p>\n\u003cp>When Roberta asked if I would like to celebrate the launch of the book at the home of its author, there was no way on earth I would have said no.\u003c/p>\n\u003cp>I am almost precisely half-Italian, genetically speaking: Sicilian-stock grandmother, Calabrese-gened grandfather. Both born in America. But it was my grandmother's family who dominated, which is always the way-- recipes and food traditions are typically passed down through the female line. As a result of this feminine dominance, the traditions and food ways of my grandfather's family were not so much diminished as they were totally ignored. I knew nothing about my Calabrese history. Nothing at all.\u003c/p>\n\u003cp>If one were to look at a map of Europe, Calabria is often looked upon as the toe of the Italian boot. It can be seen kicking Sicily, which appears as a large rock in Italy's way, further out into the Mediterranean. In my family, the rock had the last laugh. It more or less broke the Calabrian toe, taking it out of the game.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thanks to \u003ca href=\"http://www.cookingwithrosetta.com/#\">Rosetta Constantino\u003c/a>'s \u003ca href=\"http://www.amazon.com/My-Calabria-Rustic-Cooking-Undiscovered/dp/0393065162\">\u003cem>My Calabria\u003c/em>\u003c/a> (written with \u003ca href=\"http://www.foodwriter.com/\">Janet Fletcher\u003c/a>) and the interest it has sparked in me, I feel as though the old toe is finally beginning to heal. The book is a long-overdue source of pride and celebration for those of us whose families emigrated from there. For those who are not of Calabrese heritage, it brings this remote area of Southern Italy closer; it sheds light upon the cuisine of a region that has been largely ignored by the rest of the world. Through its writing, recipes, and gorgeous photography by \u003ca href=\"http://www.sararemington.net/\">Sara Remington\u003c/a>, the warmth of this previously mysterious land have been translated into words and flavors and images we can all understand.\u003c/p>\n\u003cp>It's little wonder I like to refer to this book as \"My Rosetta's Stone.\"\u003c/p>\n\u003cp>\"When I was young, I didn't appreciate how clever Calabrian cooks were in making so much from so little,\" says Constantino in her introduction. \"Simplicity is the cuisine's hallmark, resourcefulness the Calabrian cook's signature and strength.\" When I sat down among the other guests on the terrace of Constantino's home in the Oakland Hills, simplicity and resourcefulness underscored the menu-- all of the vegetables prepared for the meal came directly from her garden: San Marzano tomatoes, eggplant, onions, zucchini, and peppers both sweet and hot. All those staples of Calabrian cuisine surrounded us and were, appropriately enough, ripe for the picking.\u003c/p>\n\u003cp>As I chatted with other guests, I found myself tucking into one of the many simple dishes that can be found in her book, \u003cem>Peperoni Fritti con Acciughe\u003c/em> (Whole Fried Sweet Peppers with Anchovies, page 241). Tasting the ripe, blistered intensity of a sweet pepper paired with the salty umami boost of one, perfect anchovy slipped inside of it took was like taking a summer holiday to a place unknown but strangely familiar. That the plant which gave birth to the pepper I was chewing was brushing up against my leg made the effect all the more satisfying. And pleasurably surreal. I went back for more.\u003c/p>\n\u003cp>Near the end of the meal, when her guests were warmed by the enviable combination of sun, good food, and wine, all the friendly chatter momentarily stopped when Rosetta descended the stairs with dessert. As I tried to focus on the platter she was carrying, I squinted a moment, quickly assessed its content, and thought to myself, \"Sugared peaches?\" I wasn't so much disappointed as I was confused. To roll perfectly ripe peaches in sugar seemed wholly unnecessary and decidedly \u003cem>un\u003c/em>-Calabrese in its lack of simplicity. But what did I know?\u003c/p>\n\u003cp>As Rosetta and her mother plated up the peaches with bowls of ricotta gelato (page 345) and began passing them around, the chatter among the guests returned. Upon closer inspection, the \"peaches\" were, in fact, little hemispheres of sponge cake held together by pastry cream, shaped and colored to fool the eye. I looked at mine before I cut into it and thought that, besides looking so peach-like, it reminded me of a human brain. It was that smart. And good. The ingenuity of these \u003cem>Pesche con Crema\u003c/em> (page 333) made me think that, if the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/'Ndrangheta\">'Ndrangheta\u003c/a>\u003c/em> ever decided to use their powers for good, the might do well to take a cue from the pastry chefs of Calabria by channeling their energies and trickery into the making of some rather fascinating desserts.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pesche.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pesche.jpg\" alt=\"pesche\" title=\"pesche\" width=\"940\" height=\"400\" class=\"aligncenter size-full wp-image-17750\">\u003c/a>\u003c/p>\n\u003cp>When the luncheon was over, I felt warm and full and connected to a cuisine that has so long been overshadowed by Sicilian food in my family. Rosetta signed my copy of \u003ca href=\"http://www.amazon.com/My-Calabria-Rustic-Cooking-Undiscovered/dp/0393065162\">\u003cem>My Calabria\u003c/em>\u003c/a> with the words \"Keep our Calabrian traditions alive.\" I swelled with a pride I've never felt before for a place I've never been and I cuisine I had never tasted until that day. It was an odd, wonderful feeling.\u003c/p>\n\u003cp>I have no intention of ever giving up on the Sicilian traditions of my family. They will, however, have to make room for some new (to me) Calabrian ones. I'm planning on obeying the command of Rosetta Constantino by keeping the traditions of her family and mine (however distant) alive. Learning more about the culture and cuisine of my Calabrese side has provided a sort of balance, culturally speaking.\u003c/p>\n\u003cp>With one historic foot planted in Sicily and another more recently-secured one in Calabria, I like to think that I might, on occasion, bridge the two cultures, as they have been genetically brought together in me. Two similar yet very distinctive traditions; one no more important than the other to me. No Scylla and Charybdis preventing the crossover.\u003c/p>\n\u003cp>As odd or as hopelessly corny as it may sound, even though I'm only half-Italian, after cuddling up to \u003ca href=\"http://www.amazon.com/My-Calabria-Rustic-Cooking-Undiscovered/dp/0393065162\">\u003cem>My Calabria\u003c/em>\u003c/a>, I feel just a bit more whole.\u003c/p>\n\u003cp>No, really.\u003c/p>\n\u003cp>And though I have not yet gotten up the nerve to make those \"peaches,\" I have made the roasted peppers with anchovies. In fact, I have followed Rosettas advice below and slipped them between two slices of crusty bread.\u003c/p>\n\u003cp>To put my feelings about it into plain Calabrese: Oy. Veh.\u003c/p>\n\u003cp>\u003cstrong>Peperoni Fritti con Acciughe*\u003c/strong>\u003c/p>\n\u003cp>It is worth seeking out elongated sweet Italian pepper for this recipe instead of bell peppers. Look for them in farmers' markets and specialty produce stores beginning in late July. The have thin skins that don't need peeling and relatively thin walls, so they soften quickly when pan-fried. The anchovy fillet tucked inside softens, too, seasoning the pepper flash with its saltiness. You can cook the peppers several hours before serving and keep them at room temperature.\u003c/p>\n\u003cp>We eat peperoni fritti as a side dish, but they're appropriate as part of an antipasto course and delicious tucked between two slices of crusty bread for a sandwich. Don't leave the stove while the peppers are frying or you could burn them beyond recovery. You really have to baby them.\u003c/p>\n\u003cp>8 long sweet Italian-style peppers, red, green, or a combination\u003c/p>\n\u003cp>8 flat anchovy fillets\u003c/p>\n\u003cp>Extra virgin olive oil\u003c/p>\n\u003cp>Kosher salt\u003c/p>\n\u003cp>With a paring knife, cut out the stem and core of each pepper, leaving the seeds and ribs inside. Insert one anchovy fillet into the cavity of each pepper.\u003c/p>\n\u003cp>Put 1/4 inch (6 millimeters) olive oil in a 12-inch (30-centimeter) skillet. Add the peppers in a single layer. It's okay if they fit snugly. Turn the heat to moderately high. Cover and cook until the peppers are blistered on all sides, about 10 minutes, turning every 2 to 3 minutes. To minimize splattering, remove the pan from the heat before you uncover it to turn the peppers. Keep a close eye on the peppers to prevent burning.\u003c/p>\n\u003cp>Transfer the peppers to a serving platter and sprinkle them lightly with salt, keeping in mind that the anchovies are salty. Drizzle with a little olive oil from the pan. Serve at room temperature.\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>*\u003cem>Reprinted from \u003ca href=\"http://www.amazon.com/My-Calabria-Rustic-Cooking-Undiscovered/dp/0393065162\">\u003cem>My Calabria: Rustic Family Cooking from Italy's Undiscovered South\u003c/em>\u003c/a> by Rosetta Costantino with Janet Fletcher (c) 2010 by Rosetta Costantino and Janet Fletcher. Used with permission of the publisher, W.W. Norton & Company, Inc.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Thanks to Rosetta Constantino's My Calabria (written with Janet Fletcher) and the interest it has sparked in me, I feel as though the old toe is finally beginning to heal. The book is a long-overdue source of pride and celebration for those of us whose families emigrated from there. For those who are not of Calabrese heritage, it brings this remote area of Southern Italy closer; it sheds light upon the cuisine of a region that has been largely ignored by the rest of the world. ",
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"description": "Thanks to Rosetta Constantino's My Calabria (written with Janet Fletcher) and the interest it has sparked in me, I feel as though the old toe is finally beginning to heal. The book is a long-overdue source of pride and celebration for those of us whose families emigrated from there. For those who are not of Calabrese heritage, it brings this remote area of Southern Italy closer; it sheds light upon the cuisine of a region that has been largely ignored by the rest of the world. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/My-Calabria-Rustic-Cooking-Undiscovered/dp/0393065162\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/My-Calabria.jpg\" alt=\"My Calabria\" title=\"My Calabria\" width=\"317\" height=\"400\" class=\"alignleft size-full wp-image-17751\">\u003c/a>About a month ago, I received an email from a woman named Roberta Klugman asking me if I remembered the conversation we'd had more than a year ago about an upcoming cookbook called \u003ca href=\"http://www.amazon.com/My-Calabria-Rustic-Cooking-Undiscovered/dp/0393065162\">\u003cem>My Calabria\u003c/em>\u003c/a> when she came to lunch at my restaurant.\u003c/p>\n\u003cp>Of course I remembered. I even went as far as telling her the precise table and seat number at which she sat when she told me about it. I didn't go further-- to tell a lady what she ate last year seemed more than a little impolite.\u003c/p>\n\u003cp>When Roberta asked if I would like to celebrate the launch of the book at the home of its author, there was no way on earth I would have said no.\u003c/p>\n\u003cp>I am almost precisely half-Italian, genetically speaking: Sicilian-stock grandmother, Calabrese-gened grandfather. Both born in America. But it was my grandmother's family who dominated, which is always the way-- recipes and food traditions are typically passed down through the female line. As a result of this feminine dominance, the traditions and food ways of my grandfather's family were not so much diminished as they were totally ignored. I knew nothing about my Calabrese history. Nothing at all.\u003c/p>\n\u003cp>If one were to look at a map of Europe, Calabria is often looked upon as the toe of the Italian boot. It can be seen kicking Sicily, which appears as a large rock in Italy's way, further out into the Mediterranean. In my family, the rock had the last laugh. It more or less broke the Calabrian toe, taking it out of the game.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thanks to \u003ca href=\"http://www.cookingwithrosetta.com/#\">Rosetta Constantino\u003c/a>'s \u003ca href=\"http://www.amazon.com/My-Calabria-Rustic-Cooking-Undiscovered/dp/0393065162\">\u003cem>My Calabria\u003c/em>\u003c/a> (written with \u003ca href=\"http://www.foodwriter.com/\">Janet Fletcher\u003c/a>) and the interest it has sparked in me, I feel as though the old toe is finally beginning to heal. The book is a long-overdue source of pride and celebration for those of us whose families emigrated from there. For those who are not of Calabrese heritage, it brings this remote area of Southern Italy closer; it sheds light upon the cuisine of a region that has been largely ignored by the rest of the world. Through its writing, recipes, and gorgeous photography by \u003ca href=\"http://www.sararemington.net/\">Sara Remington\u003c/a>, the warmth of this previously mysterious land have been translated into words and flavors and images we can all understand.\u003c/p>\n\u003cp>It's little wonder I like to refer to this book as \"My Rosetta's Stone.\"\u003c/p>\n\u003cp>\"When I was young, I didn't appreciate how clever Calabrian cooks were in making so much from so little,\" says Constantino in her introduction. \"Simplicity is the cuisine's hallmark, resourcefulness the Calabrian cook's signature and strength.\" When I sat down among the other guests on the terrace of Constantino's home in the Oakland Hills, simplicity and resourcefulness underscored the menu-- all of the vegetables prepared for the meal came directly from her garden: San Marzano tomatoes, eggplant, onions, zucchini, and peppers both sweet and hot. All those staples of Calabrian cuisine surrounded us and were, appropriately enough, ripe for the picking.\u003c/p>\n\u003cp>As I chatted with other guests, I found myself tucking into one of the many simple dishes that can be found in her book, \u003cem>Peperoni Fritti con Acciughe\u003c/em> (Whole Fried Sweet Peppers with Anchovies, page 241). Tasting the ripe, blistered intensity of a sweet pepper paired with the salty umami boost of one, perfect anchovy slipped inside of it took was like taking a summer holiday to a place unknown but strangely familiar. That the plant which gave birth to the pepper I was chewing was brushing up against my leg made the effect all the more satisfying. And pleasurably surreal. I went back for more.\u003c/p>\n\u003cp>Near the end of the meal, when her guests were warmed by the enviable combination of sun, good food, and wine, all the friendly chatter momentarily stopped when Rosetta descended the stairs with dessert. As I tried to focus on the platter she was carrying, I squinted a moment, quickly assessed its content, and thought to myself, \"Sugared peaches?\" I wasn't so much disappointed as I was confused. To roll perfectly ripe peaches in sugar seemed wholly unnecessary and decidedly \u003cem>un\u003c/em>-Calabrese in its lack of simplicity. But what did I know?\u003c/p>\n\u003cp>As Rosetta and her mother plated up the peaches with bowls of ricotta gelato (page 345) and began passing them around, the chatter among the guests returned. Upon closer inspection, the \"peaches\" were, in fact, little hemispheres of sponge cake held together by pastry cream, shaped and colored to fool the eye. I looked at mine before I cut into it and thought that, besides looking so peach-like, it reminded me of a human brain. It was that smart. And good. The ingenuity of these \u003cem>Pesche con Crema\u003c/em> (page 333) made me think that, if the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/'Ndrangheta\">'Ndrangheta\u003c/a>\u003c/em> ever decided to use their powers for good, the might do well to take a cue from the pastry chefs of Calabria by channeling their energies and trickery into the making of some rather fascinating desserts.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pesche.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pesche.jpg\" alt=\"pesche\" title=\"pesche\" width=\"940\" height=\"400\" class=\"aligncenter size-full wp-image-17750\">\u003c/a>\u003c/p>\n\u003cp>When the luncheon was over, I felt warm and full and connected to a cuisine that has so long been overshadowed by Sicilian food in my family. Rosetta signed my copy of \u003ca href=\"http://www.amazon.com/My-Calabria-Rustic-Cooking-Undiscovered/dp/0393065162\">\u003cem>My Calabria\u003c/em>\u003c/a> with the words \"Keep our Calabrian traditions alive.\" I swelled with a pride I've never felt before for a place I've never been and I cuisine I had never tasted until that day. It was an odd, wonderful feeling.\u003c/p>\n\u003cp>I have no intention of ever giving up on the Sicilian traditions of my family. They will, however, have to make room for some new (to me) Calabrian ones. I'm planning on obeying the command of Rosetta Constantino by keeping the traditions of her family and mine (however distant) alive. Learning more about the culture and cuisine of my Calabrese side has provided a sort of balance, culturally speaking.\u003c/p>\n\u003cp>With one historic foot planted in Sicily and another more recently-secured one in Calabria, I like to think that I might, on occasion, bridge the two cultures, as they have been genetically brought together in me. Two similar yet very distinctive traditions; one no more important than the other to me. No Scylla and Charybdis preventing the crossover.\u003c/p>\n\u003cp>As odd or as hopelessly corny as it may sound, even though I'm only half-Italian, after cuddling up to \u003ca href=\"http://www.amazon.com/My-Calabria-Rustic-Cooking-Undiscovered/dp/0393065162\">\u003cem>My Calabria\u003c/em>\u003c/a>, I feel just a bit more whole.\u003c/p>\n\u003cp>No, really.\u003c/p>\n\u003cp>And though I have not yet gotten up the nerve to make those \"peaches,\" I have made the roasted peppers with anchovies. In fact, I have followed Rosettas advice below and slipped them between two slices of crusty bread.\u003c/p>\n\u003cp>To put my feelings about it into plain Calabrese: Oy. Veh.\u003c/p>\n\u003cp>\u003cstrong>Peperoni Fritti con Acciughe*\u003c/strong>\u003c/p>\n\u003cp>It is worth seeking out elongated sweet Italian pepper for this recipe instead of bell peppers. Look for them in farmers' markets and specialty produce stores beginning in late July. The have thin skins that don't need peeling and relatively thin walls, so they soften quickly when pan-fried. The anchovy fillet tucked inside softens, too, seasoning the pepper flash with its saltiness. You can cook the peppers several hours before serving and keep them at room temperature.\u003c/p>\n\u003cp>We eat peperoni fritti as a side dish, but they're appropriate as part of an antipasto course and delicious tucked between two slices of crusty bread for a sandwich. Don't leave the stove while the peppers are frying or you could burn them beyond recovery. You really have to baby them.\u003c/p>\n\u003cp>8 long sweet Italian-style peppers, red, green, or a combination\u003c/p>\n\u003cp>8 flat anchovy fillets\u003c/p>\n\u003cp>Extra virgin olive oil\u003c/p>\n\u003cp>Kosher salt\u003c/p>\n\u003cp>With a paring knife, cut out the stem and core of each pepper, leaving the seeds and ribs inside. Insert one anchovy fillet into the cavity of each pepper.\u003c/p>\n\u003cp>Put 1/4 inch (6 millimeters) olive oil in a 12-inch (30-centimeter) skillet. Add the peppers in a single layer. It's okay if they fit snugly. Turn the heat to moderately high. Cover and cook until the peppers are blistered on all sides, about 10 minutes, turning every 2 to 3 minutes. To minimize splattering, remove the pan from the heat before you uncover it to turn the peppers. Keep a close eye on the peppers to prevent burning.\u003c/p>\n\u003cp>Transfer the peppers to a serving platter and sprinkle them lightly with salt, keeping in mind that the anchovies are salty. Drizzle with a little olive oil from the pan. Serve at room temperature.\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>*\u003cem>Reprinted from \u003ca href=\"http://www.amazon.com/My-Calabria-Rustic-Cooking-Undiscovered/dp/0393065162\">\u003cem>My Calabria: Rustic Family Cooking from Italy's Undiscovered South\u003c/em>\u003c/a> by Rosetta Costantino with Janet Fletcher (c) 2010 by Rosetta Costantino and Janet Fletcher. Used with permission of the publisher, W.W. Norton & Company, Inc.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "White Turnip Pudding Cake (Lo Bok Go)",
"title": "White Turnip Pudding Cake (Lo Bok Go)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/DSC_3021_LoBokGo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/DSC_3021_LoBokGo.jpg\" alt=\"White Turnip Pudding Cake (Lo Bok Go)\" title=\"White Turnip Pudding Cake (Lo Bok Go)\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17345\">\u003c/a>\u003cbr>\n\u003cem>Pan-fried turnip cakes with served with oyster sauce (Photo Credit: \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>Lately, I've been enamored with this vintage gem of a book that Hua found on one of his eBay cookbook binges: \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0912738103\">Dim Sum\u003c/a>, by Rhoda Yee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9093.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9093.jpg\" alt=\"Dim Sum, by Rhoda Yee\" title=\"Dim Sum, by Rhoda Yee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17347\">\u003c/a>\u003cbr>\n\u003cem>Dim Sum, by Rhoda Yee\u003c/em>\u003c/p>\n\u003cp>Just one look at the cover and I was in love. How adorable is she? She looks like she could be one of my aunties. Auntie Rhoda, I trust you completely. \u003c/p>\n\u003cp>Inside the book was even better. It is filled with recipes for all the dim sum dishes I could ever dream of making, with funny anecdotes, helpful glossaries on cooking equipment and Chinese ingredients, instructional diagrams, suggested menu groupings, and best of all, these amazing old-school 1970's era black & white photos.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9378.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9378.jpg\" alt=\"Dim Sum, by Rhoda Yee\" title=\"Dim Sum, by Rhoda Yee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17349\">\u003c/a>\u003cbr>\n\u003cem>Amazing \u003c/em> \u003c/p>\n\u003cp>The first recipe that caught my eye was \u003cstrong>White Turnip Pudding Cake (\u003cem>Lo Bok Go\u003c/em>)\u003c/strong>. This is a dish that is near and dear to my heart. Crispy on the outside, creamy and smooth on the inside. The cake is made with Chinese white turnip, and studded with dried shrimp, barbecued pork, and bits of preserved turnip. Scallions and cilantro are also incorporated in the mix and scattered on top for extra fragrance. \u003c/p>\n\u003cp>The turnip (\u003cem>lo bok\u003c/em>) itself tastes like a radish with a sharp, spicy bite to it. When it's cooked, the flavor mellows out and it loses its spiciness, but retains a distinct savory taste. If I had to compare this pudding cake to a Western dish, I would say that it is comparable to potato pancakes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/13.6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/13.6.jpg\" alt=\"Steph, Brother and Grandma\" title=\"Steph, Brother and Grandma\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17343\">\u003c/a>\u003cbr>\n\u003cem>Paw Paw, big bro, and me\u003c/em>\u003c/p>\n\u003cp>My grandmother used to make \u003cem>Lo Bok Go\u003c/em> on special occasions, and it was always such a treat! Better than any that we would ever have in a restaurant -- not sure what her secret was. My mom has her recipe written down somewhere at home, but in the meantime, I decided to give Yee's version a shot.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/collage1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/collage1.jpg\" alt=\"Lo Bok Go in the making\" title=\"Lo Bok Go in the making\" width=\"500\" height=\"418\" class=\"alignnone size-full wp-image-17344\">\u003c/a>\u003cbr>\n\u003cem>Lo Bok Go in the making\u003c/em>\u003c/p>\n\u003cp>I started out by finely dicing the turnip and boiling it in chicken broth. Then, stir fried together Chinese dried shrimp, barbecued pork, and turnips that had been preserved in salt and garlic. Scallions and cilantro went into the mix, and then I combined all of it into a batter of cake flour and chicken broth. Into the steamer it all went. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9142.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9142.jpg\" alt=\"Aluminum steamer\" title=\"Aluminum steamer\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17348\">\u003c/a>\u003cbr>\n\u003cem>Aluminum steamer\u003c/em>\u003c/p>\n\u003cp>Final verdict? The cake was surprisingly easy to make, and while it wasn't quite as good as my grandma's (not as smooth and light) the flavors were right on. You can eat \u003cem>Lo Bok Go\u003c/em> right out of the steamer, but I prefer letting it cool and pan frying it – extra crispy, please. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9167.jpg\" alt=\"White Turnip Pudding Cake (Lo Bok Go)\" title=\"White Turnip Pudding Cake (Lo Bok Go)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17346\">\u003c/a>\u003cbr>\n\u003cem>White Turnip Pudding Cake (Lo Bok Go)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>White Turnip Pudding Cake (Lo Bok Go)\u003c/strong>\u003cbr>\n\u003cem>Recipe from Rhoda Yee's \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0912738103\">Dim Sum\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> one 9-inch round cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ½ cups finely diced Chinese turnip (\u003cem>lo bok\u003c/em>) – about ¾ of one large turnip\u003cbr>\n2 ¼ cups chicken broth\u003cbr>\n4 tablespoons vegetable oil\u003cbr>\n1/3 cup dried shrimp\u003cbr>\n1 cup \u003ca href=\"http://lickmyspoon.com/barbecued-pork-cha-siu/\">barbecued pork\u003c/a>\u003cbr>\n2 tablespoons salted turnip, minced (preserved with salt and garlic)\u003cbr>\n1 teaspoon salt\u003cbr>\n½ cup green onions, chopped\u003cbr>\n½ cup cilantro\u003cbr>\n2 cups Swans Down cake flour (no substitute)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tSoak dried shrimp for 1 hour, then finely dice after draining. \u003c/p>\n\u003cp>2.\tBring diced turnips, 2 tablespoons oil and 1 cup chicken broth to a boil and simmer for 12-15 minutes or until turnip is soft. Do not drain liquid.\u003c/p>\n\u003cp>3.\tHeat wok and add 2 tablespoons oil and stir fry diced shrimp for 1 minute, then add diced pork, salted turnips, 1 teaspoon salt, and 1/3 cup each of the green onions and cilantro. Set aside.\u003c/p>\n\u003cp>4.\tMix 2 cups of Swans Down cake flour with 1 ¼ cup of chicken broth until smooth. Add stir fried mixture and the boiled turnip, including the remaining liquid in the pot. Mix well. Pour mixture into 9 inch cake pan.\u003c/p>\n\u003cp>5.\tSet cake pan over steam rack in wok. Cover. Bring water to a boil and turn heat to simmer. Steam for ½ hour or longer until cake is set. Sprinkle remaining green onions and cilantro over cake. Cool for at least ½ hour before cutting.\u003c/p>\n\u003cp>6.\tCut into ½-inch thick slices and pan fry with a little oil until the outside is browned and crunchy. Serve immediately with oyster sauce.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Do-ahead Notes: Can be made ahead and frozen. Reheat by thawing first, then cut in thin slices and pan fry.\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/24/2010/09/DSC_3021_LoBokGo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/DSC_3021_LoBokGo.jpg\" alt=\"White Turnip Pudding Cake (Lo Bok Go)\" title=\"White Turnip Pudding Cake (Lo Bok Go)\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17345\">\u003c/a>\u003cbr>\n\u003cem>Pan-fried turnip cakes with served with oyster sauce (Photo Credit: \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>Lately, I've been enamored with this vintage gem of a book that Hua found on one of his eBay cookbook binges: \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0912738103\">Dim Sum\u003c/a>, by Rhoda Yee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9093.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9093.jpg\" alt=\"Dim Sum, by Rhoda Yee\" title=\"Dim Sum, by Rhoda Yee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17347\">\u003c/a>\u003cbr>\n\u003cem>Dim Sum, by Rhoda Yee\u003c/em>\u003c/p>\n\u003cp>Just one look at the cover and I was in love. How adorable is she? She looks like she could be one of my aunties. Auntie Rhoda, I trust you completely. \u003c/p>\n\u003cp>Inside the book was even better. It is filled with recipes for all the dim sum dishes I could ever dream of making, with funny anecdotes, helpful glossaries on cooking equipment and Chinese ingredients, instructional diagrams, suggested menu groupings, and best of all, these amazing old-school 1970's era black & white photos.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9378.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9378.jpg\" alt=\"Dim Sum, by Rhoda Yee\" title=\"Dim Sum, by Rhoda Yee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17349\">\u003c/a>\u003cbr>\n\u003cem>Amazing \u003c/em> \u003c/p>\n\u003cp>The first recipe that caught my eye was \u003cstrong>White Turnip Pudding Cake (\u003cem>Lo Bok Go\u003c/em>)\u003c/strong>. This is a dish that is near and dear to my heart. Crispy on the outside, creamy and smooth on the inside. The cake is made with Chinese white turnip, and studded with dried shrimp, barbecued pork, and bits of preserved turnip. Scallions and cilantro are also incorporated in the mix and scattered on top for extra fragrance. \u003c/p>\n\u003cp>The turnip (\u003cem>lo bok\u003c/em>) itself tastes like a radish with a sharp, spicy bite to it. When it's cooked, the flavor mellows out and it loses its spiciness, but retains a distinct savory taste. If I had to compare this pudding cake to a Western dish, I would say that it is comparable to potato pancakes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/13.6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/13.6.jpg\" alt=\"Steph, Brother and Grandma\" title=\"Steph, Brother and Grandma\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17343\">\u003c/a>\u003cbr>\n\u003cem>Paw Paw, big bro, and me\u003c/em>\u003c/p>\n\u003cp>My grandmother used to make \u003cem>Lo Bok Go\u003c/em> on special occasions, and it was always such a treat! Better than any that we would ever have in a restaurant -- not sure what her secret was. My mom has her recipe written down somewhere at home, but in the meantime, I decided to give Yee's version a shot.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/collage1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/collage1.jpg\" alt=\"Lo Bok Go in the making\" title=\"Lo Bok Go in the making\" width=\"500\" height=\"418\" class=\"alignnone size-full wp-image-17344\">\u003c/a>\u003cbr>\n\u003cem>Lo Bok Go in the making\u003c/em>\u003c/p>\n\u003cp>I started out by finely dicing the turnip and boiling it in chicken broth. Then, stir fried together Chinese dried shrimp, barbecued pork, and turnips that had been preserved in salt and garlic. Scallions and cilantro went into the mix, and then I combined all of it into a batter of cake flour and chicken broth. Into the steamer it all went. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9142.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9142.jpg\" alt=\"Aluminum steamer\" title=\"Aluminum steamer\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17348\">\u003c/a>\u003cbr>\n\u003cem>Aluminum steamer\u003c/em>\u003c/p>\n\u003cp>Final verdict? The cake was surprisingly easy to make, and while it wasn't quite as good as my grandma's (not as smooth and light) the flavors were right on. You can eat \u003cem>Lo Bok Go\u003c/em> right out of the steamer, but I prefer letting it cool and pan frying it – extra crispy, please. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9167.jpg\" alt=\"White Turnip Pudding Cake (Lo Bok Go)\" title=\"White Turnip Pudding Cake (Lo Bok Go)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17346\">\u003c/a>\u003cbr>\n\u003cem>White Turnip Pudding Cake (Lo Bok Go)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>White Turnip Pudding Cake (Lo Bok Go)\u003c/strong>\u003cbr>\n\u003cem>Recipe from Rhoda Yee's \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0912738103\">Dim Sum\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> one 9-inch round cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ½ cups finely diced Chinese turnip (\u003cem>lo bok\u003c/em>) – about ¾ of one large turnip\u003cbr>\n2 ¼ cups chicken broth\u003cbr>\n4 tablespoons vegetable oil\u003cbr>\n1/3 cup dried shrimp\u003cbr>\n1 cup \u003ca href=\"http://lickmyspoon.com/barbecued-pork-cha-siu/\">barbecued pork\u003c/a>\u003cbr>\n2 tablespoons salted turnip, minced (preserved with salt and garlic)\u003cbr>\n1 teaspoon salt\u003cbr>\n½ cup green onions, chopped\u003cbr>\n½ cup cilantro\u003cbr>\n2 cups Swans Down cake flour (no substitute)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tSoak dried shrimp for 1 hour, then finely dice after draining. \u003c/p>\n\u003cp>2.\tBring diced turnips, 2 tablespoons oil and 1 cup chicken broth to a boil and simmer for 12-15 minutes or until turnip is soft. Do not drain liquid.\u003c/p>\n\u003cp>3.\tHeat wok and add 2 tablespoons oil and stir fry diced shrimp for 1 minute, then add diced pork, salted turnips, 1 teaspoon salt, and 1/3 cup each of the green onions and cilantro. Set aside.\u003c/p>\n\u003cp>4.\tMix 2 cups of Swans Down cake flour with 1 ¼ cup of chicken broth until smooth. Add stir fried mixture and the boiled turnip, including the remaining liquid in the pot. Mix well. Pour mixture into 9 inch cake pan.\u003c/p>\n\u003cp>5.\tSet cake pan over steam rack in wok. Cover. Bring water to a boil and turn heat to simmer. Steam for ½ hour or longer until cake is set. Sprinkle remaining green onions and cilantro over cake. Cool for at least ½ hour before cutting.\u003c/p>\n\u003cp>6.\tCut into ½-inch thick slices and pan fry with a little oil until the outside is browned and crunchy. Serve immediately with oyster sauce.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Do-ahead Notes: Can be made ahead and frozen. Reheat by thawing first, then cut in thin slices and pan fry.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eat Me",
"title": "Eat Me",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/procopi-os.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/procopi-os.jpg\" alt=\"procopi-os\" title=\"procopi-os\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-17596\">\u003c/a>Let's pretend for a moment you were asked to translate yourself into a plate of food.\u003c/p>\n\u003cp>If you were to turn the phrase \"You are what you eat\" on its ear and attempt to eat what you are, what exactly would you be eating? What would it look like if you laid bare all those little bits of yourself-- your own, personal ingredients, I suppose-- and put them on a plate for all the world to see?\u003c/p>\n\u003cp>And what would you taste like? Would everyone want a piece of you? Would you wind up as bland and dry as Zweiback toast? Or would you be so off-putting that you'd just sit there, scorned, like a half-melted aspic on a cruise ship buffet table? It's a little unnerving to think about.\u003c/p>\n\u003cp>Unnerving, but interesting.\u003c/p>\n\u003cp>At least, to me it is.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Discovering My Inner Dish\u003c/strong>\u003c/p>\n\u003cp>Wandering into work one evening not very long ago, I grabbed a little food and sat down to eat in the back of the restaurant at the long, oaken table where my co-workers were doing likewise.\u003c/p>\n\u003cp>My friend Amelia, who was sitting across from me and quietly folding napkins, looked up said in a sing-songy voice:\u003c/p>\n\u003cp>\"Uh-oh, Procopi-o's.\"\u003c/p>\n\u003cp>And then she went back to folding. It was just her silly way of saying hello.\u003c/p>\n\u003cp>\"Uh-oh, \u003cem>Procopi-o's\u003c/em>?\" I repeated.\u003c/p>\n\u003cp>\"Sure, just like Spaghetti-o's, but more Procopio-ier.\" In all my years on earth, no one had ever set my last name to a commercial jingle for canned pasta, nor had anyone ever used the adjective \"Procopio-ier\".\u003c/p>\n\u003cp>Amelia alternately suggested I might make a lovely breakfast cereal of some sort, but I was more enamored with the idea of becoming pasta. Perhaps if she had pitched the breakfast food idea at one of our pre-lunch service meals, I would have been more inclined to see myself as coated with sugar and drowned in milk.\u003c/p>\n\u003cp>All evening, I kept hearing her voice in my head singing that little, highly-personalized jingle, which made the instance when she came up behind me to sing it in my ear all the more wonderfully disturbing. I may have been chatting with my guests about goat stew and fried cheese, but all I could think about were Procopi-o's.\u003c/p>\n\u003cp>I needed to get them out of my system. And, according to my own, special brand of logic, getting them out of my system could only be done by getting them into my system. I decided to make myself some Procopi-o's, whatever those might be. I would take little bits of myself-- metaphorically speaking-- and put them into a recipe. I was going to find out what I was made of, throw it all together, and see how I turned out.\u003c/p>\n\u003cp>In essence, I was going to eat myself.\u003c/p>\n\u003cp>I tossed the idea around for days. Pasta? Of course. And said pasta would have to be circular because, after all, I was making Procopi-o's. But what to serve them with? How should they be dressed?\u003c/p>\n\u003cp>I wanted something cheesy and saucy and spicy, but with a little bit of ham thrown into the mix. I thought about adding a bit of bitterness to the dish but, upon second thought, I decided to remain intentionally self-delusional and opted instead for a little bit of flat-leafed parley-- purely decorative, which is how I like to see myself on my better days.\u003c/p>\n\u003cp>But there was something missing. \"Oh, it needs a little booze,\" I thought. Not to function, mind you, but merely to loosen things up.\u003c/p>\n\u003cp>I would look up recipes, because I allow myself to be influenced by others. I would sift through them and filter them to suit my tastes. And, being the genetic mutt that I am, I would hybridize: Pasta alla Vodka meets Pasta all' Amatriciana. Boozy, hammy, and biting.\u003c/p>\n\u003cp>How appropriate. How perfect.\u003c/p>\n\u003cp>Or so I had hoped.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bombay.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bombay-199x300.jpg\" alt=\"bombay\" title=\"bombay\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-17597\">\u003c/a>\u003c/p>\n\u003cp>There was one small problem with this idea-- I have a low opinion of vodka. To me vodka: a) It doesn't taste like anything and b) serves no purpose except to make fruit juice boozier (see: \u003ca href=\"http://www.youtube.com/watch?v=1_H_sVNgvf4\">girl drink drunks\u003c/a>). I'm a gin man, so gin it would have to be. But would gin actually work in a pasta sauce?\u003c/p>\n\u003cp>Why not? It would certainly add a little note of interest that vodka could never provide. And, before you ask: yes, I do like to think of myself as interesting. Doesn't everyone? I think it's part of how we all get through the day.\u003c/p>\n\u003cp>\u003cstrong>Putting Myself Through The Wringer\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/handle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/handle-150x150.jpg\" alt=\"handle\" title=\"handle\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-17598\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/rolling-the-pasta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/rolling-the-pasta-150x150.jpg\" alt=\"rolling-the-pasta\" title=\"rolling-the-pasta\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-17599\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/forming-the-os.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/forming-the-os-150x150.jpg\" alt=\"forming-the-os\" title=\"forming-the-os\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-17600\">\u003c/a>\u003c/p>\n\u003cp>I'd never given much thought to pasta-making, but when I pulled out my grandmother's old machine, I realized three important things:\u003c/p>\n\u003cp>1. I haven't made pasta since the late 20th Century\u003c/p>\n\u003cp>2. I lost the little clamp that holds the pasta maker in place at some point during the 21st Century.\u003c/p>\n\u003cp>3. I had absolutely no idea how I was going to form my pasta into cute little \"o\" shapes.\u003c/p>\n\u003cp>And then I thought to myself, \"This is exactly why you should make this-- you never really sure of what you're doing anyway, so just do what you always do and make things up as you go along.\"\u003c/p>\n\u003cp>I hunted around the kitchen looking for a way to make \"o\" shapes. At the back of a little drawer where all the small, unused cooking implements go to die, I found my grandmother's cannoli forms. Those would do very nicely, I thought.\u003c/p>\n\u003cp>The making of the dough was simple enough: two kinds of flour, some eggs, a little olive oil, and a splash of water. Make a little well, mix it all up, and knead, knead, knead. Rather than knead by hand, I remained true to my own laziness and let my stand mixer do all the work. I thought about how that little machine was working so hard at developing the dough's gluten. And then I thought about how it has been more than a year since I've been to the gym. I took another drag off my cigarette and continued to watch.\u003c/p>\n\u003cp>I turned the dough out onto a floured cutting board and shaped it into a disc and let it sit, covered, for thirty minutes to let it rest. I followed its lead by crawling back into bed for the same amount of time with a collection of James Thurber's short stories.\u003c/p>\n\u003cp>You know, for inspiration.\u003c/p>\n\u003cp>After the dough and I were sufficiently rested, we met up again in the kitchen. I fed it bit by bit into the pasta maker, holding onto the machine with my free hand so that it didn't fall over onto the floor and onto my feet, all the while imagining myself being put through that same wringer. \"Well this feels familiar,\" I said to the dough as I thought of the ghosts of boyfriends past.\u003c/p>\n\u003cp>I managed to achieve the shape I wanted for my pasta by rolling it around the cannoli forms, but worried how the pieces would perform when thrown into hot water. Would they hold up or would they fall apart? It amused me to think that nearly every step of this whole food preparation process had some sort of glaring corollary to my own life.\u003c/p>\n\u003cp>There was nothing to do but plunge the Procopi-o's into hot water. It was mildly discomforting to stand over a pot of boiling pasta and stare into it as though one's life depended on it. But, there they were-- those little bits of me slowly floating to the top of the foaming water, surviving. And mostly intact. I scooped those babies out of the pot with a little bit of their bath water and let them cool. Then I tasted one of them.\u003c/p>\n\u003cp>I was disappointed.\u003c/p>\n\u003cp>It's hard to imagine what it was I expected from a small circle of flour and egg. It tasted like pasta. Of course, it was pasta-- a little doughy, but pasta, nonetheless. I was disappointed not because it was bad, but because it wasn't perfect. I caught myself staring at a bowl of pasta-- one that was supposed to represent me-- with scorn.\u003c/p>\n\u003cp>\"Well, there you have it,\" I thought, \"So self-critical that I'm shaming myself over a fucking bowl of pasta.\" Was I really so upset that it wasn't perfect? Temporarily, yes. I stepped back for a moment and thought how ridiculous I was being.\u003c/p>\n\u003cp>And then I thought back to what \u003ca href=\"http://eatthelove.blogspot.com/\">a friend of mine\u003c/a> said to me the other day. He left a comment on one of my previous blog posts stating that he was a little relieved I couldn't come to a party was throwing, because I would have \"spotted the flaws\" in his desserts. He was nervous about \"having a gaggle of food bloggers\" standing around, judging them. In response, I wrote the following:\u003c/p>\n\u003cblockquote>\u003cp>Dear Honky,\u003c/p>\n\u003cp>But here’s the thing… I adore flaws. Flaws are like fingerprints; they express an unavoidable individuality. To me, a home made dessert with a little flaw thrown in is infinitely preferable to the factory-made, calibrated sameness of anything that is store bought.\u003c/p>\n\u003cp>Long may the flawed flag wave.\n\u003c/p>\u003c/blockquote>\n\u003cp>Well, helloooo, hypocrite! Suddenly, I thought of a little song and hummed it to myself, though not as tearfully as the little girl below:\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/Srn0xkXTSgs?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/Srn0xkXTSgs?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>I tend to give others (or so I like to think) very good advice, but I very seldom follow it myself. I'm flawed. You're flawed. Everything that's worthwhile is flawed. If anyone on this earth were perfect, he or she should probably be whisked up into heaven like Jesus's mother because there would be nothing left to do or learn here.\u003c/p>\n\u003cp>Flaws are what make people interesting, myself included. If I were perfect all the time a) everyone would hate me and b) I would be a complete bore. And since I consider being a bore a major character defect, we'd just be getting back around to being imperfect, now wouldn't we?\u003c/p>\n\u003cp>Flaws are what make us individuals.\u003c/p>\n\u003cp>With that in mind, I tossed my little Procopi-o's into the gin sauce, put great spoonfuls of it into a bowl, topped it with its awaiting garnishes, and dug in. Not perfect, but warm and cheesy, a little smoky and a little spicy. And it did not smell of booze. It was oddly satisfying.\u003c/p>\n\u003cp>Just like me.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pasta-alla-gin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pasta-alla-gin.jpg\" alt=\"pasta-alla-gin\" title=\"pasta-alla-gin\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-17603\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pasta alla Gin\u003c/strong>\u003c/p>\n\u003cp>I hope you'll forgive me for not writing down the recipe for Procopi-o's. Like myself, the recipe needs a bit of work. Besides, very few of you reading this are real life Procopios anyway, and those of you who are more than likely won't be making \"o\"-shaped pasta any time soon. I suggest you find your own shapes and dishes- ones that better fit your own preciously flawed self.\u003c/p>\n\u003cp>The sauce, however, is worth making. Seriously. With gin. If you've got pancetta or guanciale lying about, you could certainly substitute that for the bacon but, other than one or two people I know, who has guanciale sitting in their refrigerator? I've used ingredients that are more or less easy to find because, well, I'm more or less easy to find.\u003c/p>\n\u003cp>\u003cstrong>Serves two to four of you. Or two to four of me. Given the subject matter of this post, it's nearly impossible for me to tell.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 28-ounce can of crushed tomatoes (San Marzano, if they're available to you)\u003c/p>\n\u003cp>1 pound of any tube-shaped pasta you like (penne, rigatoni, mostaccioli, etc.)\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>2 tablespoons butter, salted or unsalted (it really doesn't matter)\u003c/p>\n\u003cp>1 cup finely diced yellow onion\u003c/p>\n\u003cp>4 cloves finely minced garlic (garlic is minced, onions are diced-- please discuss)\u003c/p>\n\u003cp>As much crushed red pepper flakes as you dare.\u003c/p>\n\u003cp>1 teaspoon of salt (or more, if you feel it needs it)\u003c/p>\n\u003cp>1/4 cup gin, stirred, not shaken. And very dry, please.\u003c/p>\n\u003cp>1/2 cup cream\u003c/p>\n\u003cp>Freshly-ground pepper, as much as you please\u003c/p>\n\u003cp>About 1 cup of freshly-grated Parmigiano-Reggiano\u003c/p>\n\u003cp>Finely-chopped Italian parsley\u003c/p>\n\u003cp>4 slices of bacon, cooked, cooled, and chopped into adorable little chunks\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Bring six quarts of salted water to a boil, which means turning the burner all the way up to \"11\". Dump pasta into the boiling water and stir. If you are using dried pasta, cook for 8 to 10 minutes (until al dente), if using fresh pasta, just cook it until it's done. You're a big boy/girl; go with your instincts. Save about 1/2 cup of the water, drain pasta, place in a bowl, and mix with the water (to prevent the pasta from drying out).\u003c/p>\n\u003cp>2. In a food processor (or food mill), purée the tomatoes. Stare at them for a moment or to for no other reason but that you think they're pretty and wonder that, if you stick your finger in for a taste and accidentally cut yourself on the blade, would any one notice? Would it change color? Would bleeding into the sauce take this whole \"cooking myself\" business a step too far? Add salt.\u003c/p>\n\u003cp>3. In a large skillet, heat olive oil and butter until hot and bubbly, but not so far as to brown it. Add onions and cook over medium heat for about two minutes. Add garlic and crushed pepper flakes. Cook for another minute.\u003c/p>\n\u003cp>4. Add your (blood-free) purée of tomatoes to the pan and stir. Bring to a boil, then reduce to a simmer. Add gin: 1/4 cup for the sauce, 1/2 cup for the cook. Continue to simmer for another five minutes or so.\u003c/p>\n\u003cp>5. Turn off the heat and add the cream, gently incorporating it into the sauce. Add ground pepper and about 1/2 cup of grated cheese and stir in. Taste again, adding more salt and pepper flakes, if you feel the urge.\u003c/p>\n\u003cp>6. Add pasta to the sauce, gently tossing so that each piece is coated thoroughly.\u003c/p>\n\u003cp>7. Transfer the pasta into either a) individual serving bowls or b) one, enourmous communal trough. Garnish with bacon (or pork product of choice), parsley, and more grated cheese.\u003c/p>\n\u003cp>8. If you are eating this dish alone, pour yourself a large glass of wine (or a martini, because it pairs nicely with this particular dish), pick up a fork, and slowly cannibalize yourself. If you are serving this pasta to guests, sit back and watch them dig in, all the while saying, in a quiet little voice, \"Eat me.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And say it like you mean it.\u003c/p>\n\n",
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"excerpt": "Let's pretend for a moment you were asked to translate yourself into a plate of food.\r\n\r\nIf you were to turn the phrase \"You are what you eat\" on its ear and attempt to eat what you are, what exactly would you be eating? What would it look like if you laid bare all those little bits of yourself-- your own, personal ingredients, I suppose-- and put them on a plate for all the world to see?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/procopi-os.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/procopi-os.jpg\" alt=\"procopi-os\" title=\"procopi-os\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-17596\">\u003c/a>Let's pretend for a moment you were asked to translate yourself into a plate of food.\u003c/p>\n\u003cp>If you were to turn the phrase \"You are what you eat\" on its ear and attempt to eat what you are, what exactly would you be eating? What would it look like if you laid bare all those little bits of yourself-- your own, personal ingredients, I suppose-- and put them on a plate for all the world to see?\u003c/p>\n\u003cp>And what would you taste like? Would everyone want a piece of you? Would you wind up as bland and dry as Zweiback toast? Or would you be so off-putting that you'd just sit there, scorned, like a half-melted aspic on a cruise ship buffet table? It's a little unnerving to think about.\u003c/p>\n\u003cp>Unnerving, but interesting.\u003c/p>\n\u003cp>At least, to me it is.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Discovering My Inner Dish\u003c/strong>\u003c/p>\n\u003cp>Wandering into work one evening not very long ago, I grabbed a little food and sat down to eat in the back of the restaurant at the long, oaken table where my co-workers were doing likewise.\u003c/p>\n\u003cp>My friend Amelia, who was sitting across from me and quietly folding napkins, looked up said in a sing-songy voice:\u003c/p>\n\u003cp>\"Uh-oh, Procopi-o's.\"\u003c/p>\n\u003cp>And then she went back to folding. It was just her silly way of saying hello.\u003c/p>\n\u003cp>\"Uh-oh, \u003cem>Procopi-o's\u003c/em>?\" I repeated.\u003c/p>\n\u003cp>\"Sure, just like Spaghetti-o's, but more Procopio-ier.\" In all my years on earth, no one had ever set my last name to a commercial jingle for canned pasta, nor had anyone ever used the adjective \"Procopio-ier\".\u003c/p>\n\u003cp>Amelia alternately suggested I might make a lovely breakfast cereal of some sort, but I was more enamored with the idea of becoming pasta. Perhaps if she had pitched the breakfast food idea at one of our pre-lunch service meals, I would have been more inclined to see myself as coated with sugar and drowned in milk.\u003c/p>\n\u003cp>All evening, I kept hearing her voice in my head singing that little, highly-personalized jingle, which made the instance when she came up behind me to sing it in my ear all the more wonderfully disturbing. I may have been chatting with my guests about goat stew and fried cheese, but all I could think about were Procopi-o's.\u003c/p>\n\u003cp>I needed to get them out of my system. And, according to my own, special brand of logic, getting them out of my system could only be done by getting them into my system. I decided to make myself some Procopi-o's, whatever those might be. I would take little bits of myself-- metaphorically speaking-- and put them into a recipe. I was going to find out what I was made of, throw it all together, and see how I turned out.\u003c/p>\n\u003cp>In essence, I was going to eat myself.\u003c/p>\n\u003cp>I tossed the idea around for days. Pasta? Of course. And said pasta would have to be circular because, after all, I was making Procopi-o's. But what to serve them with? How should they be dressed?\u003c/p>\n\u003cp>I wanted something cheesy and saucy and spicy, but with a little bit of ham thrown into the mix. I thought about adding a bit of bitterness to the dish but, upon second thought, I decided to remain intentionally self-delusional and opted instead for a little bit of flat-leafed parley-- purely decorative, which is how I like to see myself on my better days.\u003c/p>\n\u003cp>But there was something missing. \"Oh, it needs a little booze,\" I thought. Not to function, mind you, but merely to loosen things up.\u003c/p>\n\u003cp>I would look up recipes, because I allow myself to be influenced by others. I would sift through them and filter them to suit my tastes. And, being the genetic mutt that I am, I would hybridize: Pasta alla Vodka meets Pasta all' Amatriciana. Boozy, hammy, and biting.\u003c/p>\n\u003cp>How appropriate. How perfect.\u003c/p>\n\u003cp>Or so I had hoped.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bombay.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bombay-199x300.jpg\" alt=\"bombay\" title=\"bombay\" width=\"199\" height=\"300\" class=\"alignnone size-medium wp-image-17597\">\u003c/a>\u003c/p>\n\u003cp>There was one small problem with this idea-- I have a low opinion of vodka. To me vodka: a) It doesn't taste like anything and b) serves no purpose except to make fruit juice boozier (see: \u003ca href=\"http://www.youtube.com/watch?v=1_H_sVNgvf4\">girl drink drunks\u003c/a>). I'm a gin man, so gin it would have to be. But would gin actually work in a pasta sauce?\u003c/p>\n\u003cp>Why not? It would certainly add a little note of interest that vodka could never provide. And, before you ask: yes, I do like to think of myself as interesting. Doesn't everyone? I think it's part of how we all get through the day.\u003c/p>\n\u003cp>\u003cstrong>Putting Myself Through The Wringer\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/handle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/handle-150x150.jpg\" alt=\"handle\" title=\"handle\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-17598\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/rolling-the-pasta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/rolling-the-pasta-150x150.jpg\" alt=\"rolling-the-pasta\" title=\"rolling-the-pasta\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-17599\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/forming-the-os.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/forming-the-os-150x150.jpg\" alt=\"forming-the-os\" title=\"forming-the-os\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-17600\">\u003c/a>\u003c/p>\n\u003cp>I'd never given much thought to pasta-making, but when I pulled out my grandmother's old machine, I realized three important things:\u003c/p>\n\u003cp>1. I haven't made pasta since the late 20th Century\u003c/p>\n\u003cp>2. I lost the little clamp that holds the pasta maker in place at some point during the 21st Century.\u003c/p>\n\u003cp>3. I had absolutely no idea how I was going to form my pasta into cute little \"o\" shapes.\u003c/p>\n\u003cp>And then I thought to myself, \"This is exactly why you should make this-- you never really sure of what you're doing anyway, so just do what you always do and make things up as you go along.\"\u003c/p>\n\u003cp>I hunted around the kitchen looking for a way to make \"o\" shapes. At the back of a little drawer where all the small, unused cooking implements go to die, I found my grandmother's cannoli forms. Those would do very nicely, I thought.\u003c/p>\n\u003cp>The making of the dough was simple enough: two kinds of flour, some eggs, a little olive oil, and a splash of water. Make a little well, mix it all up, and knead, knead, knead. Rather than knead by hand, I remained true to my own laziness and let my stand mixer do all the work. I thought about how that little machine was working so hard at developing the dough's gluten. And then I thought about how it has been more than a year since I've been to the gym. I took another drag off my cigarette and continued to watch.\u003c/p>\n\u003cp>I turned the dough out onto a floured cutting board and shaped it into a disc and let it sit, covered, for thirty minutes to let it rest. I followed its lead by crawling back into bed for the same amount of time with a collection of James Thurber's short stories.\u003c/p>\n\u003cp>You know, for inspiration.\u003c/p>\n\u003cp>After the dough and I were sufficiently rested, we met up again in the kitchen. I fed it bit by bit into the pasta maker, holding onto the machine with my free hand so that it didn't fall over onto the floor and onto my feet, all the while imagining myself being put through that same wringer. \"Well this feels familiar,\" I said to the dough as I thought of the ghosts of boyfriends past.\u003c/p>\n\u003cp>I managed to achieve the shape I wanted for my pasta by rolling it around the cannoli forms, but worried how the pieces would perform when thrown into hot water. Would they hold up or would they fall apart? It amused me to think that nearly every step of this whole food preparation process had some sort of glaring corollary to my own life.\u003c/p>\n\u003cp>There was nothing to do but plunge the Procopi-o's into hot water. It was mildly discomforting to stand over a pot of boiling pasta and stare into it as though one's life depended on it. But, there they were-- those little bits of me slowly floating to the top of the foaming water, surviving. And mostly intact. I scooped those babies out of the pot with a little bit of their bath water and let them cool. Then I tasted one of them.\u003c/p>\n\u003cp>I was disappointed.\u003c/p>\n\u003cp>It's hard to imagine what it was I expected from a small circle of flour and egg. It tasted like pasta. Of course, it was pasta-- a little doughy, but pasta, nonetheless. I was disappointed not because it was bad, but because it wasn't perfect. I caught myself staring at a bowl of pasta-- one that was supposed to represent me-- with scorn.\u003c/p>\n\u003cp>\"Well, there you have it,\" I thought, \"So self-critical that I'm shaming myself over a fucking bowl of pasta.\" Was I really so upset that it wasn't perfect? Temporarily, yes. I stepped back for a moment and thought how ridiculous I was being.\u003c/p>\n\u003cp>And then I thought back to what \u003ca href=\"http://eatthelove.blogspot.com/\">a friend of mine\u003c/a> said to me the other day. He left a comment on one of my previous blog posts stating that he was a little relieved I couldn't come to a party was throwing, because I would have \"spotted the flaws\" in his desserts. He was nervous about \"having a gaggle of food bloggers\" standing around, judging them. In response, I wrote the following:\u003c/p>\n\u003cblockquote>\u003cp>Dear Honky,\u003c/p>\n\u003cp>But here’s the thing… I adore flaws. Flaws are like fingerprints; they express an unavoidable individuality. To me, a home made dessert with a little flaw thrown in is infinitely preferable to the factory-made, calibrated sameness of anything that is store bought.\u003c/p>\n\u003cp>Long may the flawed flag wave.\n\u003c/p>\u003c/blockquote>\n\u003cp>Well, helloooo, hypocrite! Suddenly, I thought of a little song and hummed it to myself, though not as tearfully as the little girl below:\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/Srn0xkXTSgs?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/Srn0xkXTSgs?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>I tend to give others (or so I like to think) very good advice, but I very seldom follow it myself. I'm flawed. You're flawed. Everything that's worthwhile is flawed. If anyone on this earth were perfect, he or she should probably be whisked up into heaven like Jesus's mother because there would be nothing left to do or learn here.\u003c/p>\n\u003cp>Flaws are what make people interesting, myself included. If I were perfect all the time a) everyone would hate me and b) I would be a complete bore. And since I consider being a bore a major character defect, we'd just be getting back around to being imperfect, now wouldn't we?\u003c/p>\n\u003cp>Flaws are what make us individuals.\u003c/p>\n\u003cp>With that in mind, I tossed my little Procopi-o's into the gin sauce, put great spoonfuls of it into a bowl, topped it with its awaiting garnishes, and dug in. Not perfect, but warm and cheesy, a little smoky and a little spicy. And it did not smell of booze. It was oddly satisfying.\u003c/p>\n\u003cp>Just like me.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pasta-alla-gin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/pasta-alla-gin.jpg\" alt=\"pasta-alla-gin\" title=\"pasta-alla-gin\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-17603\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pasta alla Gin\u003c/strong>\u003c/p>\n\u003cp>I hope you'll forgive me for not writing down the recipe for Procopi-o's. Like myself, the recipe needs a bit of work. Besides, very few of you reading this are real life Procopios anyway, and those of you who are more than likely won't be making \"o\"-shaped pasta any time soon. I suggest you find your own shapes and dishes- ones that better fit your own preciously flawed self.\u003c/p>\n\u003cp>The sauce, however, is worth making. Seriously. With gin. If you've got pancetta or guanciale lying about, you could certainly substitute that for the bacon but, other than one or two people I know, who has guanciale sitting in their refrigerator? I've used ingredients that are more or less easy to find because, well, I'm more or less easy to find.\u003c/p>\n\u003cp>\u003cstrong>Serves two to four of you. Or two to four of me. Given the subject matter of this post, it's nearly impossible for me to tell.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 28-ounce can of crushed tomatoes (San Marzano, if they're available to you)\u003c/p>\n\u003cp>1 pound of any tube-shaped pasta you like (penne, rigatoni, mostaccioli, etc.)\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>2 tablespoons butter, salted or unsalted (it really doesn't matter)\u003c/p>\n\u003cp>1 cup finely diced yellow onion\u003c/p>\n\u003cp>4 cloves finely minced garlic (garlic is minced, onions are diced-- please discuss)\u003c/p>\n\u003cp>As much crushed red pepper flakes as you dare.\u003c/p>\n\u003cp>1 teaspoon of salt (or more, if you feel it needs it)\u003c/p>\n\u003cp>1/4 cup gin, stirred, not shaken. And very dry, please.\u003c/p>\n\u003cp>1/2 cup cream\u003c/p>\n\u003cp>Freshly-ground pepper, as much as you please\u003c/p>\n\u003cp>About 1 cup of freshly-grated Parmigiano-Reggiano\u003c/p>\n\u003cp>Finely-chopped Italian parsley\u003c/p>\n\u003cp>4 slices of bacon, cooked, cooled, and chopped into adorable little chunks\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Bring six quarts of salted water to a boil, which means turning the burner all the way up to \"11\". Dump pasta into the boiling water and stir. If you are using dried pasta, cook for 8 to 10 minutes (until al dente), if using fresh pasta, just cook it until it's done. You're a big boy/girl; go with your instincts. Save about 1/2 cup of the water, drain pasta, place in a bowl, and mix with the water (to prevent the pasta from drying out).\u003c/p>\n\u003cp>2. In a food processor (or food mill), purée the tomatoes. Stare at them for a moment or to for no other reason but that you think they're pretty and wonder that, if you stick your finger in for a taste and accidentally cut yourself on the blade, would any one notice? Would it change color? Would bleeding into the sauce take this whole \"cooking myself\" business a step too far? Add salt.\u003c/p>\n\u003cp>3. In a large skillet, heat olive oil and butter until hot and bubbly, but not so far as to brown it. Add onions and cook over medium heat for about two minutes. Add garlic and crushed pepper flakes. Cook for another minute.\u003c/p>\n\u003cp>4. Add your (blood-free) purée of tomatoes to the pan and stir. Bring to a boil, then reduce to a simmer. Add gin: 1/4 cup for the sauce, 1/2 cup for the cook. Continue to simmer for another five minutes or so.\u003c/p>\n\u003cp>5. Turn off the heat and add the cream, gently incorporating it into the sauce. Add ground pepper and about 1/2 cup of grated cheese and stir in. Taste again, adding more salt and pepper flakes, if you feel the urge.\u003c/p>\n\u003cp>6. Add pasta to the sauce, gently tossing so that each piece is coated thoroughly.\u003c/p>\n\u003cp>7. Transfer the pasta into either a) individual serving bowls or b) one, enourmous communal trough. Garnish with bacon (or pork product of choice), parsley, and more grated cheese.\u003c/p>\n\u003cp>8. If you are eating this dish alone, pour yourself a large glass of wine (or a martini, because it pairs nicely with this particular dish), pick up a fork, and slowly cannibalize yourself. If you are serving this pasta to guests, sit back and watch them dig in, all the while saying, in a quiet little voice, \"Eat me.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And say it like you mean it.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Beef Stroganoff, Bolsheviks and The Grand Duchess Anastasia",
"title": "Beef Stroganoff, Bolsheviks and The Grand Duchess Anastasia",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Grand-Duchess-Anastasia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Grand-Duchess-Anastasia.jpg\" alt=\"Grand Duchess Anastasia\" title=\"Grand Duchess Anastasia\" width=\"290\" height=\"400\" class=\"alignnone size-full wp-image-17543\">\u003c/a>\u003c/p>\n\u003cp>I’ve always loved beef stroganoff. When I was a kid, my mom would make large pots of the stuff and I would happily eat leftovers for days. As an Italian kid, it was exciting to eat a dish whose name ended with an \"f\" instead of an \"i.\" Stroganoff! Plus there was my mad obsession wondering what happened to the Russian \u003ca href=\"http://en.wikipedia.org/wiki/Grand_Duchess_Anastasia_Nikolaevna_of_Russia\">Grand Duchess Anastasia\u003c/a>. I was convinced, in a way that only young girls can be, that she had eluded execution and was living an undercover life somewhere. Taking small bites of beef mixed with egg noodles and sour cream, I would daydream about the life I imagined she had after escaping the terrible fate of her Tsar father and family, murdered by Bolsheviks. Did she marry a farmer and everyone but her husband was ignorant to her true royal identity? Was she living in Paris under an assumed name? The list of possibilities was endless and oh so very romantic to a young girl wishing to escape her own reality of a stucco house in North County San Diego.\u003c/p>\n\u003cp>But the beef stroganoff of my youth was vastly different than anything they served in Russia when Anastasia was alive. After all, my Neapolitan mother who had been raised in the Bronx hadn't even heard of the dish before she was at least 30. Like many Americans, the recipe for my first taste of this dish came from the back of a Campbell's soup can. Mixed with button mushrooms, sliced onions and sour cream, the mix of savory beef flavors and the velvety texture of the sauce both tingled and soothed my taste buds. Say what you will about Campbell's cream of mushroom soup, I loved every bite. \u003c/p>\n\u003cp>After awhile I forgot about this dish. I didn't eat a lot of beef in my adult years until I became pregnant (at which point I craved it constantly). But when my daughters were young, I remembered how much I loved this stew when I was a girl and so wanted to share it with them. Using Campbell's soup was out of the question, however. As much as I loved that dish as a kid, I knew there had to be a more authentic way to make it that also contained less sodium. I read somewhere along the way that a traditional stroganoff uses mustard. Although they probably used mustard seed back in pre-Soviet Russia, I started adding a teaspoon of Dijon to my dish instead, and was happy with the nice little kick it gave to the sauce. I then opted to use both dried and fresh mushrooms in place of the cream of mushroom soup. Dried porcinis are my favorite, but any dried mushroom steeped in water will infuse the dish with a deep and subtle earthy complexity needed to round out the flavors. And, although some recipes use heavy cream for the sauce, I've stuck with sour cream because I love the tangy flavor in the rich gravy. \u003c/p>\n\u003cp>Beef stroganoff has become one of my daughters' favorite stews -- like mother like daughters, I suppose. Last week, both my girls devoured every morsel in front of them and one even licked the plate clean -- I'm not exaggerating. As I watched them eat, I began to wonder if they knew of Anastasia's story or if they'd even care about it as much as I did when I was their age. But how could they not? The fated end of the Russian Tsar and his family combined with a hearty beef stew is an irresistible match and bound to capture their imagination. Maybe next time I'll have to share a little Russian history over dinner.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/beef-stroganoff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/beef-stroganoff.jpg\" alt=\"beef stroganoff\" title=\"beef stroganoff\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-17534\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Beef Stroganoff\u003c/strong>\u003cbr>\n\u003cstrong>\u003cbr>\nMakes:\u003c/strong> Enough for 6-8 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 1/2 lbs beef chuck or tenderloin cut into strips or 1-inch chunks\u003cbr>\n1/4 cup flour\u003cbr>\n2 large white or yellow onions roughly sliced\u003cbr>\n1 cup dried porcini mushrooms\u003cbr>\n2 cups sliced mushrooms (I used a mix of brown and shitake, but you can use whatever you’d like)\u003cbr>\n1 Tbsp Worcestershire sauce\u003cbr>\n1/4 cup Cognac or sweet wine (like Madeira)\u003cbr>\n1 tsp Dijon mustard\u003cbr>\n3-4 cups beef broth\u003cbr>\n2 tsp dried thyme or 1 Tbsp fresh thyme\u003cbr>\n1 tsp paprika\u003cbr>\nSalt and Pepper to taste\u003cbr>\n3 Tbsp vegetable oil\u003cbr>\n1 cup sour cream\u003cbr>\nFreshly chopped parsley for garnish\u003cbr>\nCooked wide egg noodles\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place dried mushrooms in a bowl and cover with boiling water (enough to just cover the mushrooms). Let sit for at least 10 minutes.\u003c/p>\n\u003cp>2. Sprinkle salt, pepper and 1 tsp thyme on uncooked meat. Sprinkle with flour to lightly and evenly coat each piece.\u003c/p>\n\u003cp>3. In a large dutch oven, heat 1 Tbsp oil on medium high. When oil is hot, place half the meat in the bottom of the pan, being sure not to crowd the bottom (crowding will make the beef steam instead of sear, and you want each piece to brown to seal in the juices).\u003c/p>\n\u003cp>4. Sear meat on all sides without cooking through and then remove from the pan. Add another 1 Tbsp vegetable oil and repeat with the remainder of the meat.\u003c/p>\n\u003cp>5. Remove all the meat from the dutch oven and add in the last tablespoon of oil. Sauté the onions for five minutes.\u003c/p>\n\u003cp>6. Roughly chop the now hydrated porcini mushrooms and add to the onions. Reserve the mushroom water. Add the cognac or Madeira wine, Dijon mustard, paprika, the remaining 1 tsp thyme, Worcestershire sauce and a bit of the mushroom water if needed. Sauté for another five minutes.\u003c/p>\n\u003cp>7. Add the meat to the onion and mushroom mixture and then mix in the remainder of the mushroom water, 3 cups of beef stock and some freshly ground pepper. Be sure to scrape the bottom of the pan to deglaze the caramelized goodness.\u003c/p>\n\u003cp>8. Bring the pot to a slow boil and then reduce heat to simmer. Cover pot and simmer for one hour.\u003c/p>\n\u003cp>9. After an hour, check stew and add the last cup of beef stock if the stew seems too dry. Add in the fresh mushrooms.\u003c/p>\n\u003cp>10. Simmer for another 30-60 minutes (the longer the better).\u003c/p>\n\u003cp>11. Cook noodles in salted water according to package directions.\u003c/p>\n\u003cp>12. Mix about 2 Tbsp flour with enough water to make a slurry and add to the stew. Simmer to thicken the sauce to make a glossy gravy. \u003c/p>\n\u003cp>13. Remove some of the gravy from the pot and add it to a bowl along with the sour cream. Whisk together and then add it to the larger pot and mix in.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>14. Set noodles on plates and then ladle on the stew. Serve with chopped parsley.\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/24/2010/10/Grand-Duchess-Anastasia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Grand-Duchess-Anastasia.jpg\" alt=\"Grand Duchess Anastasia\" title=\"Grand Duchess Anastasia\" width=\"290\" height=\"400\" class=\"alignnone size-full wp-image-17543\">\u003c/a>\u003c/p>\n\u003cp>I’ve always loved beef stroganoff. When I was a kid, my mom would make large pots of the stuff and I would happily eat leftovers for days. As an Italian kid, it was exciting to eat a dish whose name ended with an \"f\" instead of an \"i.\" Stroganoff! Plus there was my mad obsession wondering what happened to the Russian \u003ca href=\"http://en.wikipedia.org/wiki/Grand_Duchess_Anastasia_Nikolaevna_of_Russia\">Grand Duchess Anastasia\u003c/a>. I was convinced, in a way that only young girls can be, that she had eluded execution and was living an undercover life somewhere. Taking small bites of beef mixed with egg noodles and sour cream, I would daydream about the life I imagined she had after escaping the terrible fate of her Tsar father and family, murdered by Bolsheviks. Did she marry a farmer and everyone but her husband was ignorant to her true royal identity? Was she living in Paris under an assumed name? The list of possibilities was endless and oh so very romantic to a young girl wishing to escape her own reality of a stucco house in North County San Diego.\u003c/p>\n\u003cp>But the beef stroganoff of my youth was vastly different than anything they served in Russia when Anastasia was alive. After all, my Neapolitan mother who had been raised in the Bronx hadn't even heard of the dish before she was at least 30. Like many Americans, the recipe for my first taste of this dish came from the back of a Campbell's soup can. Mixed with button mushrooms, sliced onions and sour cream, the mix of savory beef flavors and the velvety texture of the sauce both tingled and soothed my taste buds. Say what you will about Campbell's cream of mushroom soup, I loved every bite. \u003c/p>\n\u003cp>After awhile I forgot about this dish. I didn't eat a lot of beef in my adult years until I became pregnant (at which point I craved it constantly). But when my daughters were young, I remembered how much I loved this stew when I was a girl and so wanted to share it with them. Using Campbell's soup was out of the question, however. As much as I loved that dish as a kid, I knew there had to be a more authentic way to make it that also contained less sodium. I read somewhere along the way that a traditional stroganoff uses mustard. Although they probably used mustard seed back in pre-Soviet Russia, I started adding a teaspoon of Dijon to my dish instead, and was happy with the nice little kick it gave to the sauce. I then opted to use both dried and fresh mushrooms in place of the cream of mushroom soup. Dried porcinis are my favorite, but any dried mushroom steeped in water will infuse the dish with a deep and subtle earthy complexity needed to round out the flavors. And, although some recipes use heavy cream for the sauce, I've stuck with sour cream because I love the tangy flavor in the rich gravy. \u003c/p>\n\u003cp>Beef stroganoff has become one of my daughters' favorite stews -- like mother like daughters, I suppose. Last week, both my girls devoured every morsel in front of them and one even licked the plate clean -- I'm not exaggerating. As I watched them eat, I began to wonder if they knew of Anastasia's story or if they'd even care about it as much as I did when I was their age. But how could they not? The fated end of the Russian Tsar and his family combined with a hearty beef stew is an irresistible match and bound to capture their imagination. Maybe next time I'll have to share a little Russian history over dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/beef-stroganoff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/beef-stroganoff.jpg\" alt=\"beef stroganoff\" title=\"beef stroganoff\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-17534\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Beef Stroganoff\u003c/strong>\u003cbr>\n\u003cstrong>\u003cbr>\nMakes:\u003c/strong> Enough for 6-8 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 1/2 lbs beef chuck or tenderloin cut into strips or 1-inch chunks\u003cbr>\n1/4 cup flour\u003cbr>\n2 large white or yellow onions roughly sliced\u003cbr>\n1 cup dried porcini mushrooms\u003cbr>\n2 cups sliced mushrooms (I used a mix of brown and shitake, but you can use whatever you’d like)\u003cbr>\n1 Tbsp Worcestershire sauce\u003cbr>\n1/4 cup Cognac or sweet wine (like Madeira)\u003cbr>\n1 tsp Dijon mustard\u003cbr>\n3-4 cups beef broth\u003cbr>\n2 tsp dried thyme or 1 Tbsp fresh thyme\u003cbr>\n1 tsp paprika\u003cbr>\nSalt and Pepper to taste\u003cbr>\n3 Tbsp vegetable oil\u003cbr>\n1 cup sour cream\u003cbr>\nFreshly chopped parsley for garnish\u003cbr>\nCooked wide egg noodles\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place dried mushrooms in a bowl and cover with boiling water (enough to just cover the mushrooms). Let sit for at least 10 minutes.\u003c/p>\n\u003cp>2. Sprinkle salt, pepper and 1 tsp thyme on uncooked meat. Sprinkle with flour to lightly and evenly coat each piece.\u003c/p>\n\u003cp>3. In a large dutch oven, heat 1 Tbsp oil on medium high. When oil is hot, place half the meat in the bottom of the pan, being sure not to crowd the bottom (crowding will make the beef steam instead of sear, and you want each piece to brown to seal in the juices).\u003c/p>\n\u003cp>4. Sear meat on all sides without cooking through and then remove from the pan. Add another 1 Tbsp vegetable oil and repeat with the remainder of the meat.\u003c/p>\n\u003cp>5. Remove all the meat from the dutch oven and add in the last tablespoon of oil. Sauté the onions for five minutes.\u003c/p>\n\u003cp>6. Roughly chop the now hydrated porcini mushrooms and add to the onions. Reserve the mushroom water. Add the cognac or Madeira wine, Dijon mustard, paprika, the remaining 1 tsp thyme, Worcestershire sauce and a bit of the mushroom water if needed. Sauté for another five minutes.\u003c/p>\n\u003cp>7. Add the meat to the onion and mushroom mixture and then mix in the remainder of the mushroom water, 3 cups of beef stock and some freshly ground pepper. Be sure to scrape the bottom of the pan to deglaze the caramelized goodness.\u003c/p>\n\u003cp>8. Bring the pot to a slow boil and then reduce heat to simmer. Cover pot and simmer for one hour.\u003c/p>\n\u003cp>9. After an hour, check stew and add the last cup of beef stock if the stew seems too dry. Add in the fresh mushrooms.\u003c/p>\n\u003cp>10. Simmer for another 30-60 minutes (the longer the better).\u003c/p>\n\u003cp>11. Cook noodles in salted water according to package directions.\u003c/p>\n\u003cp>12. Mix about 2 Tbsp flour with enough water to make a slurry and add to the stew. Simmer to thicken the sauce to make a glossy gravy. \u003c/p>\n\u003cp>13. Remove some of the gravy from the pot and add it to a bowl along with the sour cream. Whisk together and then add it to the larger pot and mix in.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Butterscotch Pot de Creme",
"title": "Butterscotch Pot de Creme",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8812.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8812.jpg\" alt=\"Butterscotch Pot de Crème\" title=\"Butterscotch Pot de Crème\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17505\">\u003c/a>\u003cbr>\n\u003cem>Butterscotch Pot de Crème (Remix)\u003c/em>\u003c/p>\n\u003cp>Today, I'd like to share an extraordinary dessert that has haunted me ever since I first tasted it: \u003ca href=\"https://www.townhallsf.com/\">Town Hall's\u003c/a> \u003cstrong>Pot de Crème\u003c/strong>. This decadent sweet ending is an uber-luxe version of an American classic -- creamy \u003cstrong>butterscotch pudding\u003c/strong> layered over rich \u003cstrong>dark chocolate pudding\u003c/strong>, topped with shards of \u003cstrong>buttercrunch toffee\u003c/strong>. Best of all, it's served in a huge oversized cereal bowl. No wussy servings here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Pot-De-Creme-2-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Pot-De-Creme-2-1.jpg\" alt=\"Town Hall’s Pot de Crème \" title=\"Town Hall’s Pot de Crème \" width=\"500\" height=\"503\" class=\"alignnone size-full wp-image-17507\">\u003c/a>\u003cbr>\n\u003cem>Town Hall's Pot de Crème (Photo Credit: Clay McClaughlin)\u003c/em>\u003c/p>\n\u003cp>I shared this bowl of pudding-liciousness with some gals who have as much appreciation for the cook's holy trinity (butter-sugar-cream) as I do. This Pot de Crème had us \u003cem>oohing\u003c/em> and \u003cem>ahhing\u003c/em> until we were scraping the bottom of the bowl. I decided then and there that I needed to learn how to remake this at home. \u003c/p>\n\u003cp>The real knockout part of this dessert was the \u003cstrong>Butterscotch Pudding\u003c/strong>, so I decided to focus on that. I went to work trying to recreate this lovely bowl of sweetness. My first attempt was \u003cem>meh\u003c/em>. I melted my dark brown sugar and butter together, and did everything \u003ca href=\"http://www.davidlebovitz.com/2008/02/a-butterscotch/\">David Lebovitz\u003c/a> told me to do, but the texture was too grainy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This would not do.\u003c/p>\n\u003cp>Plan B: Go to the source. I emailed Town Hall and begged them for the recipe.\u003c/p>\n\u003cp>To my utter delight, they happily shared it! I scaled down the recipe, but otherwise, followed the instructions closely. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8734.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8734.jpg\" alt=\"Butterscotch Pudding Ingredients\" title=\"Butterscotch Pudding Ingredients\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17500\">\u003c/a>\u003cbr>\n\u003cem>Butterscotch Pudding Ingredients\u003c/em>\u003c/p>\n\u003cp>Preheat the oven to 350 F, and gather your ingredients together:\u003c/p>\n\u003cp>3 ½ cups heavy cream\u003cbr>\n½ teaspoon salt\u003cbr>\n1 vanilla bean\u003cbr>\n½ cup egg yolk (room temperature)\u003cbr>\n1 ½ teaspoons scotch (I substituted with Maker's Mark)\u003cbr>\n1 ½ teaspoons water\u003cbr>\n1 ½ teaspoons heavy cream\u003cbr>\n1 tablespoon dark brown sugar\u003cbr>\n3 oz (about 1/3 cup butterscotch chips)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8740.jpg\" alt=\"Vanilla bean infused cream\" title=\"Vanilla bean infused cream\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17501\">\u003c/a>\u003cbr>\n\u003cem>Vanilla bean infused cream\u003c/em>\u003c/p>\n\u003cp>In a sauce pan over medium heat, combine the cream, salt, and vanilla bean (The one I used was home-grown by my friend in \u003ca href=\"http://lickmyspoon.com/recipes/an-african-dinner-in-berkeley/\">Madagascar\u003c/a>!). Bring the cream to just under boiling (small bubbles should rise to the side, but no rolling boil). \u003c/p>\n\u003cp>While the vanilla cream mixture warms up, whisk together the scotch (or bourbon), water, brown sugar, and second measure of cream. Set that aside.\u003c/p>\n\u003cp>When the cream mixture is done, turn the heat off the pot, fish out the vanilla bean, and stir in the scotch mixture and butterscotch chips, whisking to melt the chips and distribute evenly.\u003c/p>\n\u003cp>The vanilla bean was probably too hard to split before, but since it has softened up now, cut it open lengthwise. Using the dull edge of a paring knife, run it down the length of the bean, scraping up all the fragrant vanilla specks, and add it back into the cream mixture. The remaining vanilla pod still has a lot of flavor left, so I like to rinse it off and put it in a jar filled with sugar to make vanilla-scented sugar. Every time you cook with a vanilla bean, just keep adding it to your jar. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8741.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8741.jpg\" alt=\"Butterscotch pudding through sieve\" title=\"Butterscotch pudding through sieve\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17502\">\u003c/a>\u003cbr>\n\u003cem>Butterscotch pudding through sieve\u003c/em>\u003c/p>\n\u003cp>Now, it's time to temper the hot cream mixture into the egg yolks (add a little at a time so that you don't end up with scrambled eggs). Strain this mixture through a fine mesh sieve and pour directly into a baking dish that is sitting in a larger roasting pan.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8742.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8742.jpg\" alt=\"Wrapped in foil and cozy in water bath\" title=\"Wrapped in foil and cozy in water bath\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17503\">\u003c/a>\u003cbr>\n\u003cem>Wrapped in foil and cozy in water bath\u003c/em>\u003c/p>\n\u003cp>Bake in a water bath at 350 F (the water should come about halfway up the side of the baking dish), wrapped in foil, approximately 40-60 minutes or until the pudding is starting to set. The pudding is done when it jiggles as one if you move it gently.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8780.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8780.jpg\" alt=\"Butterscotch pudding jiggling as one\" title=\"Butterscotch pudding jiggling as one\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17504\">\u003c/a>\u003cbr>\n\u003cem>Butterscotch pudding jiggling as one\u003c/em>\u003c/p>\n\u003cp>Remove the baking dish from the water bath and let it cool at room temperature.\u003c/p>\n\u003cp>Strain the custard through a fine mesh sieve a second time and ladle it into your serving bowls (I used round punch glasses; I've also seen some pretty presentations in tea cups before). Chill thoroughly before serving.\u003c/p>\n\u003cp>Instead of making the toffee garnish, I went with freshly whipped cream, chocolate shavings, and a buttery \u003ca href=\"http://www.foodandwine.com/recipes/tahini-shortbread-cookies\">Tahini Shortbread Cookie\u003c/a>. The salty, nutty crumble of the Tahini Shortbread was a nice complement here. If short on time though, I would just crush up some Werther's or Skor toffee and sprinkle that on top. \u003c/p>\n\u003cp>I'm pleased to report back that this recipe remix was a success! It had the same swoon-worthy, luxurious texture as Town Hall's original version. The pudding was golden and buttery, and just melted away on your tongue like cool silk.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8815c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8815c.jpg\" alt=\"Butterscotch Pudding with Tahini Shortbread Cookie\" title=\"Butterscotch Pudding with Tahini Shortbread Cookie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17506\">\u003c/a>\u003cbr>\n\u003cem>Butterscotch Pudding with Tahini Shortbread Cookie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Town Hall's Pot de Crème\u003c/strong>\u003cbr>\n\u003cem>This decadent dessert consists of a rich butterscotch pudding layered over dark chocolate pudding, topped with a buttercrunch toffee. For my version, just make the butterscotch pudding, top with freshly whipped cream, and garnish with chocolate shavings and a \u003ca href=\"http://www.foodandwine.com/recipes/tahini-shortbread-cookies\">Tahini Shortbread Cookie\u003c/a>. Recipe courtesy of \u003ca href=\"https://www.townhallsf.com/\">Town Hall\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Chocolate Pudding\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 5-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tablespoons cocoa powder\u003cbr>\n2 tablespoons cornstarch\u003cbr>\n½ cup sugar\u003cbr>\nPinch of salt\u003cbr>\n1 vanilla bean, slit open\u003cbr>\n1 cup cream\u003cbr>\n2 egg yolks\u003cbr>\n2 cups whole milk\u003cbr>\n6 oz (about 2/3 cup) 62% dark chocolate\u003cbr>\n½ oz butter\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tWhisk together the cocoa, cornstarch, sugar, and salt in the bottom of a dry heavy bottomed medium pot.\u003cbr>\n2.\tAdd the vanilla bean, then slowly whish in the heavy cream, scraping the bottom with a spatula to make a homogenous mixture.\u003cbr>\n3.\tAdd yolks, whisking un until completely blended.\u003cbr>\n4.\tPour in milk and whisk well.\u003cbr>\n5.\tCook the mixture over medium heat until it is hot, stirring frequently, then add the chocolate pieces and whisk scraping the bottom to ensure no chocolate burns while it is melting in.\u003cbr>\n6.\tContinue to cook over low heat until the mixture thickens and reaches 180 F; it may still look loose – this is ok, it sets up as it cools.\u003cbr>\n7.\tWhen the mixture is ready, add the butter and strain through a fine mesh sieve into a clean container.\u003cbr>\n8.\tNow you are ready to ladle the pudding into your serving bowls. Place them in the refrigerator to chill and set before ladling on the butterscotch pudding.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Butterscotch Pudding\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 5-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 ½ cups heavy cream\u003cbr>\n½ teaspoon salt\u003cbr>\n1 vanilla bean, split open\u003cbr>\n½ cup egg yolk\u003cbr>\n1 ½ teaspoons scotch\u003cbr>\n1 ½ teaspoons water\u003cbr>\n1 ½ teaspoons heavy cream\u003cbr>\n1 tablespoon dark brown sugar\u003cbr>\n3 oz (about 1/3 cup butterscotch chips)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tPreheat oven to 350 F.\u003cbr>\n2.\tIn a medium sauce pan over medium heat, scald the cream (heat just under boiling – small bubbles will rise to the side, but no rolling boil), salt, and vanilla bean.\u003cbr>\n3.\tMeanwhile, whisk together the scotch, water, brown sugar, and second measure of cream. Set that aside\u003cbr>\n4.\tWhen the cream mixture is done, turn the heat off the pot and stir in the scotch mixture and butterscotch chips, whisking to melt the chips and distribute evenly.\u003cbr>\n5.\tTemper the hot cream mixture into the egg yolks (add a little at a time so that you don't end up with scrambled eggs).\u003cbr>\n6.\tStrain this mixture through a fine mesh sieve and pour directly into a baking dish.\u003cbr>\n7.\tBake in a water bath at 350 F, wrapped in foil, approximately 40-60 minutes or until just starting to set. The water should come about halfway up the side of the baking dish. The custard is done when it jiggles as one if you move it gently.\u003cbr>\n8.\tRemove from water bath and let cool at room temperature.\u003cbr>\n9.\tStrain the custard through a fine mesh sieve a second time and ladle into your serving bowls, which have been already filled, and chilled, with the chocolate pudding. Chill before serving.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Buttercrunch\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 ¼ cup sugar\u003cbr>\n1/3 cup corn syrup\u003cbr>\n1/3 cup water\u003cbr>\n8 oz butter\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n½ teaspoon baking soda\u003cbr>\n8 oz 62% dark chocolate, tempered\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tHave ready a large offset spatula and sheet tray lined with a silpat (or parchment paper).\u003cbr>\n2.\tCombine sugar, water, corn syrup, and butter in a shallow pot and bring to a boil over high heat.\u003cbr>\n3.\tCook, stirring frequently, until the mixture is the color of peanut butter.\u003cbr>\n4.\tRemove from the heat and whish in the salt and baking soda.\u003cbr>\n5.\tPour this out directly onto the silpat and spread out as evenly as possible with your spatula to ensure a thin toffee.\u003cbr>\n6.\tInvert the toffee onto another silpat, then remove the mat so as to be sure it is not stuck. Then invert the toffee again and wipe off any grease that may have formed on the surface with a paper towel.\u003cbr>\n7.\tNow pour your tempered chocolate* over the toffee and spread out into a thin, even, layer, and let sit until it is set completely.\u003cbr>\n8.\tBreak into pieces and use to top your pot de crèmes (keeps in the refrigerator up to 4 days).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>* At the restaurant we use a very simple technique for tempering chocolate. We fill a metal mixing bowl with our chocolate pieces, and melt it completely by letting it sit on top fo the stove. Using a double boiler works as well. Once you’re sure the chocolate is completely melted and smooth, let it sit in a cool part of the kitchen for about 15 minutes. As the chocolate on the insides of the bowl begin to set up, stir it back into the rest of the melted chocolate and let it sit some more until more chocolate has set on the sides of the bowl. Then stir that in as before. Continue the process of stirring the sides of the bowl until the chocolate until it feels cool on your lip. It will have a nice shine, and register 88 F on a thermometer. You are ready to pour.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A remake of Town Hall's decadent Pot de Creme -- silky smooth butterscotch pudding with fresh whipped cream, chocolate shavings, and a Tahini shortbread cookie on top.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8812.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8812.jpg\" alt=\"Butterscotch Pot de Crème\" title=\"Butterscotch Pot de Crème\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17505\">\u003c/a>\u003cbr>\n\u003cem>Butterscotch Pot de Crème (Remix)\u003c/em>\u003c/p>\n\u003cp>Today, I'd like to share an extraordinary dessert that has haunted me ever since I first tasted it: \u003ca href=\"https://www.townhallsf.com/\">Town Hall's\u003c/a> \u003cstrong>Pot de Crème\u003c/strong>. This decadent sweet ending is an uber-luxe version of an American classic -- creamy \u003cstrong>butterscotch pudding\u003c/strong> layered over rich \u003cstrong>dark chocolate pudding\u003c/strong>, topped with shards of \u003cstrong>buttercrunch toffee\u003c/strong>. Best of all, it's served in a huge oversized cereal bowl. No wussy servings here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Pot-De-Creme-2-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Pot-De-Creme-2-1.jpg\" alt=\"Town Hall’s Pot de Crème \" title=\"Town Hall’s Pot de Crème \" width=\"500\" height=\"503\" class=\"alignnone size-full wp-image-17507\">\u003c/a>\u003cbr>\n\u003cem>Town Hall's Pot de Crème (Photo Credit: Clay McClaughlin)\u003c/em>\u003c/p>\n\u003cp>I shared this bowl of pudding-liciousness with some gals who have as much appreciation for the cook's holy trinity (butter-sugar-cream) as I do. This Pot de Crème had us \u003cem>oohing\u003c/em> and \u003cem>ahhing\u003c/em> until we were scraping the bottom of the bowl. I decided then and there that I needed to learn how to remake this at home. \u003c/p>\n\u003cp>The real knockout part of this dessert was the \u003cstrong>Butterscotch Pudding\u003c/strong>, so I decided to focus on that. I went to work trying to recreate this lovely bowl of sweetness. My first attempt was \u003cem>meh\u003c/em>. I melted my dark brown sugar and butter together, and did everything \u003ca href=\"http://www.davidlebovitz.com/2008/02/a-butterscotch/\">David Lebovitz\u003c/a> told me to do, but the texture was too grainy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This would not do.\u003c/p>\n\u003cp>Plan B: Go to the source. I emailed Town Hall and begged them for the recipe.\u003c/p>\n\u003cp>To my utter delight, they happily shared it! I scaled down the recipe, but otherwise, followed the instructions closely. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8734.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8734.jpg\" alt=\"Butterscotch Pudding Ingredients\" title=\"Butterscotch Pudding Ingredients\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17500\">\u003c/a>\u003cbr>\n\u003cem>Butterscotch Pudding Ingredients\u003c/em>\u003c/p>\n\u003cp>Preheat the oven to 350 F, and gather your ingredients together:\u003c/p>\n\u003cp>3 ½ cups heavy cream\u003cbr>\n½ teaspoon salt\u003cbr>\n1 vanilla bean\u003cbr>\n½ cup egg yolk (room temperature)\u003cbr>\n1 ½ teaspoons scotch (I substituted with Maker's Mark)\u003cbr>\n1 ½ teaspoons water\u003cbr>\n1 ½ teaspoons heavy cream\u003cbr>\n1 tablespoon dark brown sugar\u003cbr>\n3 oz (about 1/3 cup butterscotch chips)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8740.jpg\" alt=\"Vanilla bean infused cream\" title=\"Vanilla bean infused cream\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17501\">\u003c/a>\u003cbr>\n\u003cem>Vanilla bean infused cream\u003c/em>\u003c/p>\n\u003cp>In a sauce pan over medium heat, combine the cream, salt, and vanilla bean (The one I used was home-grown by my friend in \u003ca href=\"http://lickmyspoon.com/recipes/an-african-dinner-in-berkeley/\">Madagascar\u003c/a>!). Bring the cream to just under boiling (small bubbles should rise to the side, but no rolling boil). \u003c/p>\n\u003cp>While the vanilla cream mixture warms up, whisk together the scotch (or bourbon), water, brown sugar, and second measure of cream. Set that aside.\u003c/p>\n\u003cp>When the cream mixture is done, turn the heat off the pot, fish out the vanilla bean, and stir in the scotch mixture and butterscotch chips, whisking to melt the chips and distribute evenly.\u003c/p>\n\u003cp>The vanilla bean was probably too hard to split before, but since it has softened up now, cut it open lengthwise. Using the dull edge of a paring knife, run it down the length of the bean, scraping up all the fragrant vanilla specks, and add it back into the cream mixture. The remaining vanilla pod still has a lot of flavor left, so I like to rinse it off and put it in a jar filled with sugar to make vanilla-scented sugar. Every time you cook with a vanilla bean, just keep adding it to your jar. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8741.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8741.jpg\" alt=\"Butterscotch pudding through sieve\" title=\"Butterscotch pudding through sieve\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17502\">\u003c/a>\u003cbr>\n\u003cem>Butterscotch pudding through sieve\u003c/em>\u003c/p>\n\u003cp>Now, it's time to temper the hot cream mixture into the egg yolks (add a little at a time so that you don't end up with scrambled eggs). Strain this mixture through a fine mesh sieve and pour directly into a baking dish that is sitting in a larger roasting pan.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8742.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8742.jpg\" alt=\"Wrapped in foil and cozy in water bath\" title=\"Wrapped in foil and cozy in water bath\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17503\">\u003c/a>\u003cbr>\n\u003cem>Wrapped in foil and cozy in water bath\u003c/em>\u003c/p>\n\u003cp>Bake in a water bath at 350 F (the water should come about halfway up the side of the baking dish), wrapped in foil, approximately 40-60 minutes or until the pudding is starting to set. The pudding is done when it jiggles as one if you move it gently.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8780.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8780.jpg\" alt=\"Butterscotch pudding jiggling as one\" title=\"Butterscotch pudding jiggling as one\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17504\">\u003c/a>\u003cbr>\n\u003cem>Butterscotch pudding jiggling as one\u003c/em>\u003c/p>\n\u003cp>Remove the baking dish from the water bath and let it cool at room temperature.\u003c/p>\n\u003cp>Strain the custard through a fine mesh sieve a second time and ladle it into your serving bowls (I used round punch glasses; I've also seen some pretty presentations in tea cups before). Chill thoroughly before serving.\u003c/p>\n\u003cp>Instead of making the toffee garnish, I went with freshly whipped cream, chocolate shavings, and a buttery \u003ca href=\"http://www.foodandwine.com/recipes/tahini-shortbread-cookies\">Tahini Shortbread Cookie\u003c/a>. The salty, nutty crumble of the Tahini Shortbread was a nice complement here. If short on time though, I would just crush up some Werther's or Skor toffee and sprinkle that on top. \u003c/p>\n\u003cp>I'm pleased to report back that this recipe remix was a success! It had the same swoon-worthy, luxurious texture as Town Hall's original version. The pudding was golden and buttery, and just melted away on your tongue like cool silk.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8815c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8815c.jpg\" alt=\"Butterscotch Pudding with Tahini Shortbread Cookie\" title=\"Butterscotch Pudding with Tahini Shortbread Cookie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17506\">\u003c/a>\u003cbr>\n\u003cem>Butterscotch Pudding with Tahini Shortbread Cookie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Town Hall's Pot de Crème\u003c/strong>\u003cbr>\n\u003cem>This decadent dessert consists of a rich butterscotch pudding layered over dark chocolate pudding, topped with a buttercrunch toffee. For my version, just make the butterscotch pudding, top with freshly whipped cream, and garnish with chocolate shavings and a \u003ca href=\"http://www.foodandwine.com/recipes/tahini-shortbread-cookies\">Tahini Shortbread Cookie\u003c/a>. Recipe courtesy of \u003ca href=\"https://www.townhallsf.com/\">Town Hall\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Chocolate Pudding\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 5-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tablespoons cocoa powder\u003cbr>\n2 tablespoons cornstarch\u003cbr>\n½ cup sugar\u003cbr>\nPinch of salt\u003cbr>\n1 vanilla bean, slit open\u003cbr>\n1 cup cream\u003cbr>\n2 egg yolks\u003cbr>\n2 cups whole milk\u003cbr>\n6 oz (about 2/3 cup) 62% dark chocolate\u003cbr>\n½ oz butter\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tWhisk together the cocoa, cornstarch, sugar, and salt in the bottom of a dry heavy bottomed medium pot.\u003cbr>\n2.\tAdd the vanilla bean, then slowly whish in the heavy cream, scraping the bottom with a spatula to make a homogenous mixture.\u003cbr>\n3.\tAdd yolks, whisking un until completely blended.\u003cbr>\n4.\tPour in milk and whisk well.\u003cbr>\n5.\tCook the mixture over medium heat until it is hot, stirring frequently, then add the chocolate pieces and whisk scraping the bottom to ensure no chocolate burns while it is melting in.\u003cbr>\n6.\tContinue to cook over low heat until the mixture thickens and reaches 180 F; it may still look loose – this is ok, it sets up as it cools.\u003cbr>\n7.\tWhen the mixture is ready, add the butter and strain through a fine mesh sieve into a clean container.\u003cbr>\n8.\tNow you are ready to ladle the pudding into your serving bowls. Place them in the refrigerator to chill and set before ladling on the butterscotch pudding.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Butterscotch Pudding\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 5-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 ½ cups heavy cream\u003cbr>\n½ teaspoon salt\u003cbr>\n1 vanilla bean, split open\u003cbr>\n½ cup egg yolk\u003cbr>\n1 ½ teaspoons scotch\u003cbr>\n1 ½ teaspoons water\u003cbr>\n1 ½ teaspoons heavy cream\u003cbr>\n1 tablespoon dark brown sugar\u003cbr>\n3 oz (about 1/3 cup butterscotch chips)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tPreheat oven to 350 F.\u003cbr>\n2.\tIn a medium sauce pan over medium heat, scald the cream (heat just under boiling – small bubbles will rise to the side, but no rolling boil), salt, and vanilla bean.\u003cbr>\n3.\tMeanwhile, whisk together the scotch, water, brown sugar, and second measure of cream. Set that aside\u003cbr>\n4.\tWhen the cream mixture is done, turn the heat off the pot and stir in the scotch mixture and butterscotch chips, whisking to melt the chips and distribute evenly.\u003cbr>\n5.\tTemper the hot cream mixture into the egg yolks (add a little at a time so that you don't end up with scrambled eggs).\u003cbr>\n6.\tStrain this mixture through a fine mesh sieve and pour directly into a baking dish.\u003cbr>\n7.\tBake in a water bath at 350 F, wrapped in foil, approximately 40-60 minutes or until just starting to set. The water should come about halfway up the side of the baking dish. The custard is done when it jiggles as one if you move it gently.\u003cbr>\n8.\tRemove from water bath and let cool at room temperature.\u003cbr>\n9.\tStrain the custard through a fine mesh sieve a second time and ladle into your serving bowls, which have been already filled, and chilled, with the chocolate pudding. Chill before serving.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Buttercrunch\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 ¼ cup sugar\u003cbr>\n1/3 cup corn syrup\u003cbr>\n1/3 cup water\u003cbr>\n8 oz butter\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n½ teaspoon baking soda\u003cbr>\n8 oz 62% dark chocolate, tempered\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tHave ready a large offset spatula and sheet tray lined with a silpat (or parchment paper).\u003cbr>\n2.\tCombine sugar, water, corn syrup, and butter in a shallow pot and bring to a boil over high heat.\u003cbr>\n3.\tCook, stirring frequently, until the mixture is the color of peanut butter.\u003cbr>\n4.\tRemove from the heat and whish in the salt and baking soda.\u003cbr>\n5.\tPour this out directly onto the silpat and spread out as evenly as possible with your spatula to ensure a thin toffee.\u003cbr>\n6.\tInvert the toffee onto another silpat, then remove the mat so as to be sure it is not stuck. Then invert the toffee again and wipe off any grease that may have formed on the surface with a paper towel.\u003cbr>\n7.\tNow pour your tempered chocolate* over the toffee and spread out into a thin, even, layer, and let sit until it is set completely.\u003cbr>\n8.\tBreak into pieces and use to top your pot de crèmes (keeps in the refrigerator up to 4 days).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>* At the restaurant we use a very simple technique for tempering chocolate. We fill a metal mixing bowl with our chocolate pieces, and melt it completely by letting it sit on top fo the stove. Using a double boiler works as well. Once you’re sure the chocolate is completely melted and smooth, let it sit in a cool part of the kitchen for about 15 minutes. As the chocolate on the insides of the bowl begin to set up, stir it back into the rest of the melted chocolate and let it sit some more until more chocolate has set on the sides of the bowl. Then stir that in as before. Continue the process of stirring the sides of the bowl until the chocolate until it feels cool on your lip. It will have a nice shine, and register 88 F on a thermometer. You are ready to pour.\u003c/em>\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": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
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